- 13 hours ago
MasterChef Australia 2009 Season 18 Episode 45 engsub fullfilm❤️⚡️ Burning Promise
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00:20Interesting
00:25Back around the world get upstairs right get out of here. Good luck guys
00:33Walking into the kitchen today, and they're five countries. There's Italy Vietnam
00:40Portugal Japan
00:42Sweden
00:42So I'm very excited to see what we're in for today
00:52Today we've brought you some truly wonderful ingredients
00:56Ingredients so unique you'd travel the world for them
01:00This is what makes me so passionate about food
01:03It's how we explore and connect with different cultures and cuisines around the globe
01:08Each of these ingredients represents a country
01:11They're loved by locals and have a huge influence on their country's cuisines
01:16Ready to find out what you're working with today
01:21Oh, what's Italy got
01:23What is that?
01:24It might be matcha and hojicha
01:28From Italy we have bataga
01:31It's a cured salted mullet roe and it has a
01:353000 year ancient history in the Mediterranean
01:39From Japan we have sancho pepper
01:47A fragrant spice known for its citrusy aroma and a slight tingling sensation on the tongue
01:57From Vietnam we have banana blossom
02:01Banana blossom has a subtle sweet bitter flavor and an unusual flaky texture
02:10From Portugal we have aliera sausage
02:15This is a traditional smoked sausage made with cooked shredded meats
02:22And from Sweden and across Scandinavia we have juniper berries
02:32These have a sharp piney flavor with woody notes
02:36And have been used since the time of the Vikings
02:42Like has anyone used these ingredients?
02:48Wow
02:49No one has used any of these five ingredients from around the world
02:56Woah, this is gonna be good
02:58Very level playing field
03:00Or bad
03:01You have 75 minutes to cook a delicious dish that features one of these ingredients
03:08You'll find all these ingredients in the pantry
03:12The garden is also open
03:14Unfortunately the least impressive dish will see its maker eliminated from the competition
03:21So we're giving the dish of the day a huge prize
03:22We want you to aim for the top
03:25So we're giving the dish of the day a huge prize
03:29You ready for it?
03:32Top dish will win
03:35A $10,000 travel voucher
03:39To taste the world
03:42Thanks to Trafalgar Tours
03:45What? That is like literally the prize to win
03:48$10,000 that will get you so far
03:51I would love to have that $10,000 travel voucher
03:54To experience the the world of food
03:56And to learn more about these dishes that I'm cooking
03:58$10,000
04:00$10,000
04:01Now Caspe, you feel a little left out up there?
04:03Yeah, I think the FOMO just went through the roof there
04:06Would I trade this for 10k?
04:10Like a chance at 10k? I don't know
04:11Like I like
04:12Well, that is the question
04:15Because I am going to give you the choice
04:30You can choose to cook today and be in the running
04:32For that $10,000 prize
04:36But if you cook
04:38You will forgo your immunity
04:40You'll be at risk of elimination like everyone else
04:48No, don't be silly
04:51Nah, we'll stay up here
04:52We'll stay up here
04:54Really?
04:54All right
04:56Casper, you are staying safe on the gantry, mate
05:00All right, guys
05:02Massive stacks today
05:06Locking and good luck
05:09Because your time
05:11Start
05:12Now
05:13Come on
05:13Let's go
05:15Come on
05:16Get in there, mate
05:17Come on
05:22I'm like a deer in headlights
05:24These ingredients up the front
05:25I haven't even heard of most of them before
05:28But I have had the odd gin in my time
05:30And I do know that it uses gin of berries from what I've heard
05:33So if I can put two and two together, that's the flavour I'm looking for
05:37And I feel like I can do something with that
05:41Okay
05:43I have eaten banana blossom when I was in the Philippines
05:49I know that it takes on flavour really well
05:51So I'm leaning towards using the banana blossom
05:56And cooking up something really nice
05:58I think most likely Filipino
06:01Oh dear, I've made a mess, I'm sorry
06:03Today I've chosen to cook with the juniper berries
06:06It's an ingredient that I am semi-familiar with the taste profile
06:11I'm thinking if I can pair that in a sauce with it
06:14That might pair really nicely with the gay meat
06:21I am ultra excited for this
06:23Because there's so many layers to what's about to unfold out there
06:27I mean, none of our cooks had used any of these ingredients at all
06:33At all in their cooking
06:34Which really blows my mind to be honest
06:37But I also feel like it's a sign of a good cook
06:40It's what gets my juices flowing
06:41It's also one of those things that's so great when you're actually travelling
06:45You know, when you go to a market, you stay somewhere
06:47And then you get to take home ingredients that you haven't used before
06:51And experiment with them
06:52So think about how much fun it is
06:54Yeah
06:54If they can cook like that, that'd be amazing
06:57The thing that's so different about Elimination today
06:59Is that there's not just a bottom dish, but there's a top dish
07:03Yeah
07:03I think that push-pull effect of the prize and it being a Black Apron Day
07:08Is an interesting one because I think it'll help them not cook with fear
07:11Yeah
07:12I think they'll cook with a little bit more enthusiasm
07:13Because there's that prize, there's an alternative ending
07:16Yeah
07:17I will advise soon
07:19Asper will say, right, you know about 10 grand, why not?
07:21Yeah
07:22And it shows that it's still a very hard competition, you know, where we are today
07:27Well, I can't wait to be taken on an adventure with these dishes that they create
07:31Same
07:31Should we go check them out?
07:32Yeah
07:35Ah, I feel good
07:37Um, this is a cool challenge
07:38I like cooking with stuff that I'm not super familiar with
07:42I think it's really fun at this point in the comp
07:44Today I'm cooking with Bataga from Italy
07:46Because I love sort of funky, umami, fishy flavoured things
07:51So I'm going to try and lean into that
07:52So I'm going to do like a whipped Bataga
07:54And then do a glazed charred octopus tentacle on top
07:58And then like a beautiful zingy, um, salsa verde
08:02I feel like charred octopus, something like creamy and like fishy and umami
08:06And that's kind of like what that smells like
08:09Um, yeah, so that's where I will go leaning to the sea today
08:14I think today's going to be a tough one because I've never made this dish before
08:18And I have never cooked with Bataga before
08:21So I'm going to do a relatively simple dish
08:23And make sure I can execute all of the flavours and hit the breathe
08:27I'm going to pressure cook the octopus to cook it initially
08:31And then finish it on the hibachi to get that beautiful char
08:34And for my whipped Bataga, I'm kind of picturing like a tarama salada
08:38But more with like Spanish flavours
08:41So I will follow the process for an ajo blanco
08:45Which is a white sauce made from bread and almonds
08:49Blitzed with sherry vinegar and a little bit of garlic and some salt
08:52And then I'll whip the Bataga through that
08:55I'm like loading it with Bataga
09:00Because I do not want to miss the brief today
09:02I want to make sure that that tastes like Bataga
09:10It's like subtle
09:11I want it a little bit more zingy and like Bataga forward
09:15So I'm just trying to work on that now
09:17I feel good
09:18Yeah
09:19I feel good
09:26Juniper grows everywhere in Estonia
09:28So it's really connecting me back to home
09:32So I'm kind of going like dessert route
09:34I think I'm going to make juniper berry ice cream
09:41And I'm going to make a twill with juniper berry powdered sugar and top
09:47I know it's going to be complicated to get that really florally piney juniper flavour right
09:55If I'm going to push it too hard, it's going to be bitter
09:59It's going to feel like you're eating a Christmas tree
10:01It's just not going to be pleasant at all
10:03If I want this 10,000 Trafalgar voucher
10:08I have to nail that perfect tartness
10:11That will support that sweet but piney peppery ice cream
10:17I'm thinking like blackberry, blackcurrants, raspberries
10:21I'm going to make blackberry coulis
10:24I'm going to make macerated berries with some liqueur, chambord, maybe a little gin in it
10:31Just added a little bit of sour cream in my ice cream to get a little bit of that tang
10:37as well
10:37It's just the flavors that I love
10:39So hopefully that's going to help me today to get the top dish
10:44Okay guys keep flying you've got 60 minutes to go
10:56I've got the bataga today and I'm trying to make a
10:58A seafood pasta but with a little bit of pizazz
11:01So I'm going to try and make a handkerchief pasta that hides the seafood underneath
11:05And I'll be sitting on a bed of silken tofu that's got the bataga through it some prawn head oil
11:11I've always loved italian food and if I win that voucher the first place I'll probably go to is Italy
11:16So
11:19I am using the alqueta today
11:22It's a portuguese sausage. I've never used it before I've never tasted it before
11:27But I'm going to be pairing it with octopus
11:29Then I'm going to make her white bean dip
11:33The goal is to stay safe but having the prize from trafalgar that ten thousand dollar voucher
11:39That would be an absolute dream
11:44I'm feeling pretty good
11:47Definitely not the ingredients that I'm super familiar with but you know what I'm gonna I'm just gonna stick to
11:52my roots
11:53So today I have chosen bataga from Italy
11:57um shock
11:59But you know I just thought I'm not really super familiar with it
12:02So at least I can come up with some flavors that will probably go together with it
12:06I'm definitely feeling a little bit uneasy about having to use a bataga today
12:10I feel like you know when we haven't used this ingredient it's
12:14Very difficult to make an ingredient shine and being at the pointy end of the competition everyone now is really
12:20really good
12:21So it often comes down to the finer details. It's just like added stress
12:29I'm just thinking as I'm going
12:32I'm thinking some form of stuffed pasta like a prawn ravioli or an agnolotti. We'll see
12:39I've got my pasta dough done now
12:42I'm just thinking how I can layer this bataga throughout my dish to actually make it taste like bataga
12:47I'm thinking about putting it in between my pasta layers as I'm laminating it
12:50So it actually has some bataga in the pasta as well, but I want to do a tester on that
13:01It's a smart way to use it yeah
13:05Like it looks all right. Yeah
13:08See if it actually makes a difference. So
13:12It does look cool. You can definitely see it in there. You can see it like straight through
13:22As I taste this dough, I literally cannot taste bataga at all. It's making zero difference
13:31I don't know
13:37I'm definitely feeling very stressed because I don't have a clear dish idea
13:42Let's do this pasta
13:46If I can't figure out what I'm making this could be my last day in the musk chef kitchen
13:55These are new ingredients to all of you make sure you taste as you go
13:5945 minutes left
14:02Good job guys doing great so far
14:14Go on by feel right now
14:16So I have chosen the banana blossom and I'm going to make a filipino fresh spring roll
14:23Filipino fresh spring roll is basically a spring roll that has a crepe like pancake as the wrapper with banana
14:30blossom pork prawns inside
14:32I've never actually made this before so this is a really interesting thing like sometimes you have to cook based
14:37on memory
14:39I've had this dish when I was in the philippines with my partner and it was so delicious
14:46Hopefully I can deliver today
14:48I want to really get that 10 grand powder if I can
14:51But yeah definitely very good to make sure that I stay in the game. I think it's more important
14:55To make sure that you perform as well as you can to stay in the game first
14:59I'll definitely be tasting as I go and making sure that I put as much flavor as I can into
15:04everything that I'm cooking today
15:09Today I'm going to do a barbecue kangaroo loin
15:13On the hibachi and it's going to have a juniper jus and a pom puree
15:19And some gin pickled beetroot as well as some charred asparagus is the plan
15:25First thing I want to get on to today is the sauce
15:27It's kind of the thing that is going to carry that main juniper flavor
15:31So my start of my sauce I get the kangaroo tailbones and beef bones into one pot and in another
15:37pot I'm getting mirror plus
15:39I've got some grapefruit peel in there pepper berry and some juniper berries and that's just cooking down slowly
15:47I've been fairly comfortable with sauces throughout the competition but the team challenge with John Christophe really showed me some
15:53new skills
15:53Which I want to show today
15:56With this dish even though it's food that I've cooked similar dishes in the past using new ingredients that I've
16:02never used before
16:02And a few new techniques. I think it'll show another side of me and show that I'm developing in the
16:08competition
16:12Eyebrows are overrated right
16:18I still don't really know what my pasta is going to be
16:21My filling is going to be prawns
16:24Some parsley some lemon zest in there
16:28And maybe some bataga as well
16:29I'm going to make like a prawn shell sauce with bataga in that folded through
16:34I'm trying to infuse the bataga in some oil so I can fry some breadcrumbs in it
16:39See how it goes
16:40Yeah, it's definitely a work in progress this dish, yeah
16:44I'm still not feeling very sure about what I'm making so
16:48What's this going to be this? I'm definitely starting to stress a lot
16:53I feel like especially cooking an italian dish
16:56I should be absolutely smashing this and I'm not feeling that way right now
17:01Come on buddy boy
17:04Today I'm going with the juniper berries. I think in terms of the dish
17:08The only thing I know there is juniper berry absolutely no idea how this will go but I think that's
17:12part of the fun
17:13I'm going to be cooking a dish inspired by the only juniper thing I've tasted a gin and tonic
17:19My dish has got a few elements. I'm going to do a gin and basil granita
17:22I'm going to serve it with a gin and blackberry sorbet and do little pieces of cucumber
17:28I'm going to do a little sherbet on the side raspberry sherbet
17:31The first thing I want to get done is I want to get my sorbet and granita and the blast
17:34freezer as soon as possible
17:35Into my granita today throwing basil sugar syrup
17:38I'm also throwing in a few juniper berries into my granita to just reinforce that juniper flavor
17:42I'm putting it in the blender with some gin
17:47That'll put my sorbet on so I'm happy with that my granita is in the freezer setting
17:52Into my sorbet I'm throwing in blackberry
17:54Not putting gin into the sorbet because I won't set properly it might turn a little bit icy
17:58So I'm just throwing in a lot of juniper berries and just blitzing them up nice and fine
18:02The most exciting part of this dish is the sherbet idea I'm pretty fired up about it
18:07The idea is that I create the sherbet with bicarb citric and a bit of icing sugar
18:11And when you put it in your mouth and you get a reaction and it kind of fizzes in your
18:15mouth
18:15Just like the tonic in a gin and tonic
18:18It's a fun idea and I hope the judges can appreciate that
18:23Those creative disses should be on the go you've only got 30 minutes to go
18:35So I've chopped up the banana blossom and I've cooked it with some of the garlic the ginger and the
18:41shallots and the onion
18:42and basically
18:44I've added in some of the water chestnut and carrot for texture and also the pork and the prawns and
18:49make sure that the spring roll filling is all dry
18:52Yeah, it's going fine. I just need to make sure that I get the filling done and I don't make
18:56it too wet
18:58If not, it's going to soak through the pancake butter and that's something we don't want
19:03Emily
19:04I've seen you've chosen the banana blossom. Yes. So what are you making?
19:09So I'm making my own rendition of filipino fresh spring rolls
19:12And they use the banana blossom in it as one of the main fillers
19:17What else is in there water chestnut prawns and some portmins
19:21Do you think you're featuring the banana blossom enough?
19:24Um, I think because banana blossom is a central part of this dish then I think I'm featuring it as
19:30much as I can
19:34Just make sure the banana blossom doesn't get lost with all those other filling ingredients
19:38Okay, the aim of the game. Good luck. Thank you
19:44Feeling a little bit stressed
19:47Um, so I'm thinking about what else I can do
19:51Um, to add more flavour into the dish itself
19:54Um, so you know, you've got to think on your feet right now
19:57If my dish doesn't sing of banana blossom, I could be the one that's eliminated
20:13So right now I peel my prawns I've cooked my pippies and my crab that's the seafood element
20:18Um, all I've got to do now is work on my prawn head oil with the bataga
20:22Do the silken tofu as the base and then make my pasta
20:30Okay, puree is good
20:32Sausage done, almonds done
20:36Charred grape salad, that done
20:39I've got to pickle my octopus
20:43It's all coming together
20:49Poe's worried that I'm not going to be able to feature the banana blossom enough
20:54Banana blossom itself doesn't have much of a flavour
20:57Um, so it's about making sure that there's enough texture in there of the banana blossom
21:02So basically my aim is to fry up the banana blossom so that there's a crunch element as well
21:08I'm hoping that they will be enough to actually feature the banana blossom in my spring roll
21:1420 minutes left everybody
21:24Okay, I can see a lot of adventurous dishes out there
21:27I'm going to give our contestants a bit of praise here because they've never used these ingredients before
21:33You know like this is going to take a lot
21:35I'm going to start with Emily. She's doing a Filipino style spring roll
21:38She's chosen banana blossom as her ingredient, but then she's got pork and prawn and I'm just worried about the
21:45flavour
21:45It sounds like it's going to be really hard to differentiate the banana blossom from the other ingredients. Yeah
21:51Vinny's doing a prawn-filled pasta
21:53He's thinking, you know, will it be ravioli or will it be anglinotti?
21:57Then where it gets interesting is the application of the bataga because he hasn't worked bataga out
22:01He just needs to get the thing done
22:04And I feel like now this dish should firm up. Yeah, there should be a finish line
22:08You should know how your chosen ingredient is going to react with others and make a smashing dish
22:13Yes
22:17My octopus is just releasing slowly from the pressure cooker
22:22My whipped taro is just in the fridge. I'm just getting onto my salsa verde
22:27So yeah, we're on track today
22:29I'm making a salsa verde to put on top of the octopus and the whipped bataga
22:32So I'm using parsley and mint and basil
22:35Capers some shallots some chili red wine vinegar some lemon and I'm using some of the bataga in the place
22:41of an anchovy
22:43I just want this to add like some brightness and some acidity and some herbaceousness to the dish
22:48I'm opening my pressure cooker and my octopus looks cooked and then I just want to finish it on the
22:53hibachi
22:54just to get a little bit of char and smoky flavor into it
22:56So the cook's going well, my only concern is just getting that bataga flavors like really amped up
23:05So juniper ice cream is done
23:08I'm making twill
23:10made my coulis
23:12And I have this beautiful powder that's going to give this nice aroma of juniper berries when you kind of
23:17crunch into it
23:21Trying to piece it all together
23:23So I'm trying all these elements together
23:27Definitely a lot of juniper i'm tasting it and it just brings me back home
23:31It really gives that nice woody kind of herpy piney sort of situation. It's like
23:37beautiful misty forest
23:39Where these juniper berries are coming from it just takes me home
23:44Even with my plating. I want the judges to look at the dish and be transported. There's a lot riding
23:51on this today
23:53It is elimination day
23:54There is potential for a top dish
23:57But there's also so many memories of home so I really really hope I can do well today
24:08Uh, yeah, I'm okay at the moment
24:10I think there's enough richness in my dish with my juniper sauce on puree
24:15And the kangaroo obviously is really meaty so that needs an element that's going to be really fresh and break
24:20through that
24:20So i'm going to pickle some beetroot using gin and more juniper berries
24:24I'm also going to have some spring onion mayo to dress the asparagus give it that fresh kit
24:30There's a huge amount of elements going on today
24:33I need to obviously cook this roux
24:36Kangaroo loin can be extremely hard to cook
24:39So you have to keep it on the rear side and really keep you eye on it
24:44I think i've still got to finalize my sauce
24:48Tastes really good
24:50So yeah a lot of hard work and multitasking but if I can get every element on the plate I
24:54think it's going to be really good
25:00I feel like i'm doing well for time i've got my sorbet on so i'm happy with that
25:03My granita is in the freezer setting so i've put the juniper berry in the granita and the sorbet
25:11I've had an idea to do a twill
25:12I've got basil in the granita and i feel like i want to double down on that a little bit
25:16By chucking some basil in the twill so because i have a gin and tonic i like a bit of
25:20basil in it
25:21This dish say it's theatric it's got the sherbet it's now got a basil leaf in the form of a
25:26twill
25:27It's going to be a fun dish and i hope it all works together
25:33Ten minute to go
25:52I'm feeling very overwhelmed i'm trying not to let it show and i'm just trying to push on to try
25:58and get a dish up
26:02You're not doing the bataga in the dough
26:05It didn't really make a difference yeah you can't taste it just grate it on the top anyway
26:09Yeah i'll grate it
26:11It's way too late to come up with something extravagant so i'm just going to keep it simple and trying
26:16my best to make that bataga shine
26:19Vinny we made some decisions i have to so yeah with masons what do we got at this rate there'll
26:24be ravioli
26:26My feeling's going to be cut up prawns bit of my prawn reduction there and then the crispy bataga all
26:31in there
26:32Yep and then some parsley bit of lemon zest in there too i'm just doing a really simple sauce like
26:37a brown butter
26:37Yep sauce bit of lemon zest in there
26:40And you know what the best thing is you've worked out bataga
26:43Yep the unfortunate thing is it's taken you an hour
26:48An hour to do so yeah and that's really like put you under the pump yeah time is not on
26:54your side right now come on
26:55Not at all thank you
26:58I'm definitely not feeling great
27:03At this point i really have absolutely no time left and i don't even know if this dish is going
27:08to be good enough to get me through today
27:11A lot to do
27:20Prove you belong in this competition five minutes to go
27:23Here we go come on come on guys final push
27:37I've got all my elements surrounding me i need to start wrapping it up and plating up right now
27:41I have a very beautiful little crepey pancake going on i'm adding in my hawk and prawns filling extra
27:50And i'm putting in my beautiful little crispy banana blossoms and then i'm wrapping it up and they're coming together
27:56and they're not tearing apart so they look quite beautiful
28:00I know that i really had to force myself to think of a way to bring the banana blossom out
28:05a little bit more
28:06And i'm just hoping to go is this going to be enough to pull me through today
28:11What do i need i need to get a grip
28:15Cutting into the roux it looks perfect
28:20It's really nicely crusted on the outside and the inside is really rare
28:25Looking at my sauce it could be the best consistency sauce i've ever made it is like
28:29Really thick and glossy and luscious so i'm just hoping that that juniper berry flavor is strong enough in there
28:38I'm starting to get some very good feelings happening here
28:42Everything's kind of coming together at the right time all that hard work is paying off and each element's kind
28:48of starting to land
28:51It's down to the wire 30 seconds to go
28:54Finish it up come on little guy
29:03Here it is 10
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31:14of the buy new things yeah yeah I haven't been I've never been but you know you just took me
31:19there a little bit so thank you thank you Aliana the ice cream is exquisite it's got a bit of
31:28a
31:28medicinal flavor and you've also managed to balance the berries with it really really well
31:34it's absolutely fantastic I mean the way Sophia described the dishes I don't think I have to say
31:41more I actually think that this was such a smart idea like garnishes can so many times be overused
31:48and there for nothing but it really gave a link to that place in that moment and then that dish
31:53was the thing that tied it all together you could be going on a holiday oh my gosh that feedback
32:03is
32:03incredible I am so glad that they've been transported you're up Annabelle Annabelle what have you made I
32:24have done a barbecued octopus tentacle with some whipped bataga and a salsa verde
32:47this is an interesting one Annabelle the puree it's really tasty your octopus is cooked beautifully and
32:57then your salsa verde it's well seasoned it's got that acidity but because it's so powerful when I
33:06have everything together I definitely cannot taste bataga it's only when I'm spooning a bit of that
33:13puree and having it by itself that I can taste it a little bit at the end you do get
33:18a little bit of the
33:20bataga but that is it this is a tasty plate of food but I feel like this is kind of
33:25a pretty safe dish
33:28you know see I'm a bit different to everyone else I can taste the bataga because I'm I don't eat
33:34eat
33:34it much but I kind of just feel a little bit like it's okay you know okay thank you Annabelle
33:47an okay dish you can't be putting okay dishes up at this point in the con I definitely think I
33:55could be the one going home today and that's like a really scary okay please next one Pat
34:15I'm super excited to serve this dish to the judges I am nervous cooking with an ingredient I've never
34:21cooked with before but as far as the sauce is concerned it's something I'm really excited to serve
34:30Pat you've used juniper berries tell us what have you made I've named this dish juniper root I've
34:37barbecued the kangaroo and I've done a pomme puree some barbecued asparagus pickled picture in gin and
34:45juniper and then juniper sauce okay we're going to test your dish
34:56it's like butter
35:24Pat it's fantastic
35:31you gotta how can it not be perfect look at this so wonctuous so lovely so shiny but it is
35:39super be tasty
35:40have you got passport make sure you keep that lady because I've got a good feeling that you could
35:47be a lucky winner there thank you for making juniper jus on brew a thing it was so so so
35:56delicious the room
35:57was like a butter when I cut through it such stunning work on her Bachi oh the sauce Pat the
36:04sauce it's so good
36:06truly but I think the clever thing you did was choose room over anything else in that pantry to pair
36:13with juniper
36:15mate that is right up there that is right up there the cook on every single element is elite let's
36:24see if
36:24you get the voucher it's the last piece of the puzzle well done good job thank you save some of
36:31the prizes
36:32for us eh for the award next dish we'd love to taste is Emily's I feel confident my dish tastes
36:43really
36:43delicious and it's really nostalgic it's reminding me of like my travels in the Philippines the only thing
36:50I'm really worried about is whether the judges feel I have featured the banana blossom particularly when
36:56there's not much flavor coming from a banana blossom so I did a fresh Filipino spring roll inside I stir
37:04fried banana blossom pork prawns and then I added some fried banana blossom sauce what is the sauce so I
37:13stuck with the Filipino sweet sticky sauce so it's basically brown sugar vinegar and soy sauce
37:37Emily yeah I love a fresh spring roll I love your little syrupy sauce and your filling is really yum
37:48the only problem there's not much evidence of the banana blossom I don't know if they're featuring at
37:58all and the other little problem was with the with the skin it just needed to be a bit thinner
38:06because
38:07they were so thick they just sort of started to unravel so they were quite loose a little bit difficult
38:12to
38:14eat Emily this is a really tasty dish it's really fresh your sauce is delicious as well I love that
38:21little kit of vinegar in there very Filipino but I totally agree with Poe you've turned your chosen
38:29ingredient into a filler instead of a feature as delicious as it is like the banana blossom may well not
38:38even be in the dish so that's the problem that we have here glad to see where that leaves Emily
38:47thank
38:47you thank you good luck it's a weird feeling because they said that was really flavorful it was a really
38:56horrible but I haven't hit the brief so I don't know what this means but I hope it's not what
39:03I think it
39:04means next up Aaron I've made a seafood pasta using bataga I've got some silken tofu on top of that
39:14I've got
39:14some prawns and pippies and blue swimmer crab as well oh look hidden treasures I really love this
39:22dish very modern very you very where you want to go well thank you petro
39:32alietta sausage with a white bean puree marinated octopus and a great salad petro too many things on
39:43this plate and while it is really tasty it's kind of just this delicious mess
39:50next dish we'd love to taste is Luke's
39:56I chose the Jennifer berries I've done a gin and tonic inspired dessert so I've done a basil gin
40:03granita a blackberry and Jennifer berry sorbet a basil with fresh cucumber cubes and the raspberry sherbet
40:27I don't know what you guys got but was it really hard it's intense yeah it's quite intense take me
40:37over the edge baby I loved it
40:40I agree that the sherbet was really intense but it's so much fun to eat I thought the juniper was
40:47there in a really interesting way yeah thank you Luke
41:00looking at my dish I am devastated this is far far far from my best work I feel like I
41:10should have
41:10knocked this out of the park and I just have it I'm really worried that this plate of food could
41:19be
41:19the plate that sends me home
41:37Vinnie what'd you make I made a prawn and bataga ravioli
41:43but I can feel and hear in your voice a level of nervousness yeah I'm not very happy with this
41:50dish I feel like I let down myself
41:58do you feel like this is the last dish that you could have cooked in this competition
42:07yeah
42:08yeah um
42:10you know I just feel like I've come so far with like my finesse
42:14and
42:16it's just not really there
42:19mate
42:19for your sake
42:21I hope this isn't as bad as you're making out to be
42:23me too
42:28I'll taste your dish
42:30Chapter 10
42:31Chapter 10
42:51Vinnie
42:54This is not your best dish
42:58you've definitely featured Bataga
43:00I love these little fried Bataga nuggets
43:04I just think there's too many of them on the plate
43:07your brown butter is beautiful
43:10but it just needs more lemon
43:11you've got beautiful flavour in that filling
43:15and the pasta work is nice without being your best
43:21so I don't know where this leaves you mate
43:25in terms of pasta work
43:26because I think you are an expert
43:30it's not the greatest
43:33what was clever is not using cream
43:35but to keep the brown butter
43:39this is unapologetically Bataga forward
43:43but it's not a balanced dish
43:45we'll just have to see where this one lands you
43:48thank you
43:48good luck Vinny
43:49thank you
44:01today was all about getting those creative juices flowing
44:06we handed you unique ingredients
44:08from all corners of the globe
44:12despite stepping into unfamiliar territory
44:14some of you absolutely amazed us
44:19Eliana
44:21as soon as your bowl hit the table
44:24we were transported
44:25your use of juniper berry in the ice cream
44:28was exquisite
44:28the whole dish
44:30simply divine
44:33Pat
44:35your juniper roux could not have been more perfect
44:40two incredible dishes
44:44the winner of the $10,000 voucher
44:50is
44:54Pat
45:02I have been very lucky to win surprise in the myself kitchen
45:06but $10,000 from Trafalgar is just nuts
45:09you don't have to get Frankie to the post office to get herself a passport
45:12because you know we're going on a family holiday
45:14well done Pat
45:15thank you
45:16you are cleaning up in here
45:21with some lesser known ingredients from around the world
45:24you had your work cut out for you today
45:27we weren't just looking for a top dish
45:29we were also looking for a bottom dish to send home
45:34I'll call your name
45:35please step forward
45:40Vinnie
45:43you knew this wasn't your best dish
45:45we could taste the Pataga
45:47however the dish lacked balance
45:51Emily
45:54we enjoyed your dish
45:55but you needed to feature the banana blossom
45:58and that was missing entirely in flavour and in texture
46:05Annabelle
46:07you brought us a simple but tasty plate of food
46:11and at this point in the competition
46:13that's something that could send you home
46:21three tasty dishes
46:27each of them
46:29with flaws
46:33so it came down
46:35to the flow
46:37that we could not overlook
46:42I'm sad to say
46:46you are leaving the competition
46:48you are leaving the competition
46:52Emily
46:56I'm very sorry
47:03Emily
47:04it has been a privilege
47:06and an honor to seeing your food
47:09here
47:09in Masterchef kitchen
47:15what are you going to take away from this experience
47:20I've learned so much about myself
47:22my resilience
47:24the fact that there's so much more for me to learn
47:26and how quickly I can learn as well
47:28and I really thank all of you guys here
47:31I feel as though everybody was always willing to give me a lot of feedback
47:34and teach me
47:35and I think
47:37there's no other place
47:38like Masterchef
47:39I had the most fun
47:40and most epic time of my life
47:42guys
47:46I'm afraid to say
47:47it's time to say goodbye
47:49thank you so much
47:50thank you
47:51thank you
47:52thanks dude
47:53you should be super proud mate
47:54well done
47:55you smashed it
47:56I've learned so much
47:57in this journey
47:58I love it
47:59I really want to
48:00take all that I've learnt
48:02and really apply it
48:04to help people
48:05what have you got here?
48:07no way
48:07this whole journey has taught me that
48:12as long as you keep working
48:14oh crap
48:17I think I'll get there
48:18I'm quite confident
48:19give it up for Emily everybody
48:22tomorrow night
48:27a special delivery
48:29sorry I'm late
48:31could lead to immunity
48:33we want you to create a dessert
48:35inspired by the flavour of your ice cream
48:37immunity is up for grabs
48:39at this pointy end of the competition
48:41it's more valuable than ever
48:43so
48:43something sweet
48:45will be their saviour
48:47whoa
48:48holy moly
48:50woo
48:50I think we might have some stiff competition today
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