1 00:00:01,000 --> 00:00:06,200 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:06,200 --> 00:00:11,720 ..a grand old dame was a lavish setting for a service challenge. 3 00:00:11,720 --> 00:00:13,360 Bring us something bougie. 4 00:00:13,360 --> 00:00:15,360 They took budget ingredients... 5 00:00:15,360 --> 00:00:18,560 BILLIE: Whitebait is known to be pretty plain. 6 00:00:18,560 --> 00:00:20,680 ..and turned them into brilliance. 7 00:00:20,680 --> 00:00:22,120 ANDY: I thought it was a cracker. 8 00:00:22,120 --> 00:00:23,880 MEL: This is the perfect dish. 9 00:00:23,880 --> 00:00:25,200 It was really elegant. 10 00:00:25,200 --> 00:00:26,640 But in the end... 11 00:00:26,640 --> 00:00:29,400 It was beautiful to look at and it was beautiful eat. 12 00:00:29,400 --> 00:00:31,920 ..the orange team came out on top. 13 00:00:31,920 --> 00:00:33,280 MINDY: Good on you, mate! 14 00:00:33,280 --> 00:00:36,200 Tonight, they've won an immunity cook. 15 00:00:36,200 --> 00:00:39,200 MINDY: My plan of attack is to create a show-stopping dish. 16 00:00:39,200 --> 00:00:44,880 Who will wow the judges and win their way to safety? 17 00:00:46,040 --> 00:00:47,960 18 00:00:47,960 --> 00:00:49,800 19 00:00:49,800 --> 00:00:51,600 20 00:00:51,600 --> 00:00:53,480 21 00:00:53,480 --> 00:00:55,280 22 00:00:55,280 --> 00:00:57,040 23 00:00:57,040 --> 00:00:58,840 24 00:00:58,840 --> 00:01:00,720 25 00:01:00,720 --> 00:01:02,480 26 00:01:02,480 --> 00:01:04,360 27 00:01:04,360 --> 00:01:06,120 28 00:01:06,120 --> 00:01:07,960 29 00:01:07,960 --> 00:01:09,760 30 00:01:09,760 --> 00:01:11,560 31 00:01:11,560 --> 00:01:13,400 32 00:01:13,400 --> 00:01:15,720 33 00:01:15,720 --> 00:01:19,080 34 00:01:19,080 --> 00:01:22,520 35 00:01:22,520 --> 00:01:24,320 36 00:01:24,320 --> 00:01:26,200 37 00:01:26,200 --> 00:01:27,960 38 00:01:27,960 --> 00:01:30,280 39 00:01:44,080 --> 00:01:48,040 MINDY: Great day to be in the MasterChef kitchen today. 40 00:01:48,040 --> 00:01:51,080 We've all got a chance at getting immunity from an elimination. 41 00:01:51,080 --> 00:01:55,720 There's no teams now, it's just individuals against individuals. 42 00:01:55,720 --> 00:01:57,360 ALI: Morning. 43 00:01:57,360 --> 00:01:58,600 Morning. Morning. 44 00:01:58,600 --> 00:02:01,480 Any chance that you get to be safe is really important right now. 45 00:02:01,480 --> 00:02:02,960 Let's do this. 46 00:02:04,200 --> 00:02:05,680 Here we go! 47 00:02:05,680 --> 00:02:07,880 (DRAMATIC MUSIC) 48 00:02:18,760 --> 00:02:20,680 (CHEERING AND APPLAUSE) 49 00:02:22,600 --> 00:02:25,720 C'mon, guys! Let's go! Immunity day! 50 00:02:25,720 --> 00:02:28,280 JULIE: So, we walk in and on all of the benches 51 00:02:28,280 --> 00:02:32,120 there's this shape concealed with a black cloth. 52 00:02:32,120 --> 00:02:37,080 So, you know, here comes a twist. How unusual. (LAUGHS) 53 00:02:37,080 --> 00:02:39,600 Morning, everyone. ALL: Morning. 54 00:02:39,600 --> 00:02:41,520 Hey, it's everyone's favourite day - 55 00:02:41,520 --> 00:02:42,880 immunity day! 56 00:02:44,680 --> 00:02:48,200 One of you guys will be heading out of this kitchen worry-free 57 00:02:48,200 --> 00:02:50,560 and safe from Sunday's elimination. 58 00:02:52,760 --> 00:02:54,400 Julie. 59 00:02:54,400 --> 00:02:56,880 Hey, you've cooked, like, on immunity day before 60 00:02:56,880 --> 00:02:58,720 and you've won immunity before... 61 00:02:58,720 --> 00:03:01,680 You call that the gantry, I call that heaven. 62 00:03:01,680 --> 00:03:03,160 Julie Goodwin's heaven. 63 00:03:04,200 --> 00:03:05,520 I've tasted immunity. 64 00:03:05,520 --> 00:03:09,240 I've stood on the gantry. (LAUGHS) And I've loved it. 65 00:03:09,240 --> 00:03:10,840 I really would like that again. 66 00:03:12,560 --> 00:03:15,880 Today's challenge will take place over two rounds. 67 00:03:17,240 --> 00:03:20,760 In round one, you've gotta use whatever is under that cloth 68 00:03:20,760 --> 00:03:23,800 to produce a cracking dish. 69 00:03:23,800 --> 00:03:26,160 You wanna lift it? Yeah. 70 00:03:26,160 --> 00:03:27,720 Course you do. Let's go. 71 00:03:29,160 --> 00:03:30,560 MICHAEL: Air fryer! 72 00:03:30,560 --> 00:03:32,280 Hooo! 73 00:03:32,280 --> 00:03:34,320 (LAUGHTER) 74 00:03:34,320 --> 00:03:37,000 Air fryer. It's an air fryer! 75 00:03:37,920 --> 00:03:41,080 My kids have been on at me to get an air fryer and I keep going, "No." 76 00:03:41,080 --> 00:03:43,480 "I just don't need another bit of kitchen kit. 77 00:03:43,480 --> 00:03:45,000 "What we gonna use it for?" 78 00:03:45,000 --> 00:03:47,120 And, um, here it is. 79 00:03:47,120 --> 00:03:48,800 Now I'm wishing I'd bought an air fryer. 80 00:03:48,800 --> 00:03:50,400 You gotta be kidding me. 81 00:03:50,400 --> 00:03:52,760 Mindy's face! Never used one. 82 00:03:52,760 --> 00:03:54,320 MEL: Never used one? 83 00:03:54,320 --> 00:03:56,360 Yeah, I think there's a few that haven't used one. 84 00:03:56,360 --> 00:03:58,160 Wow! 85 00:03:58,160 --> 00:04:01,240 This is a countertop version of a conventional oven 86 00:04:01,240 --> 00:04:04,080 that fries food using air instead of oil. 87 00:04:05,400 --> 00:04:07,920 It broke the internet with its popularity 88 00:04:07,920 --> 00:04:10,040 over the last couple of years. 89 00:04:10,040 --> 00:04:13,320 You can use an air fryer to cook pretty much anything. 90 00:04:13,320 --> 00:04:17,480 And in round one, you just have to use it in your cook. 91 00:04:17,480 --> 00:04:22,360 Alright, you'll have 45 minutes to bring us your air fryer dish. 92 00:04:22,360 --> 00:04:24,480 The pantry and the garden are open. 93 00:04:25,640 --> 00:04:27,800 So, think creatively and bring us something 94 00:04:27,800 --> 00:04:29,400 that's gonna knock our socks off. 95 00:04:30,400 --> 00:04:33,800 The top three dishes in round one will head into round two... 96 00:04:34,800 --> 00:04:38,200 ..and you'll get one step closer to immunity. 97 00:04:38,200 --> 00:04:39,800 Are you ready? 98 00:04:39,800 --> 00:04:41,600 ALL: Yes! We are. 99 00:04:41,600 --> 00:04:44,080 Good. 'Cause your time starts now. 100 00:04:44,080 --> 00:04:46,240 (CHEERING AND APPLAUSE) Come on, guys. 101 00:04:48,920 --> 00:04:50,240 MICHAEL: Push! 102 00:04:53,160 --> 00:04:54,920 ALI: Garam Masala. 103 00:04:54,920 --> 00:04:56,520 JULIE: Excusez-moi. 104 00:04:56,520 --> 00:04:58,760 MINDY: Now, what do I need? 105 00:04:58,760 --> 00:05:00,400 Looks good. 106 00:05:00,400 --> 00:05:01,600 Yeah. 107 00:05:01,600 --> 00:05:04,000 Lemons, lemons, lemons. 108 00:05:04,000 --> 00:05:05,720 MICHAEL: Are you doing fried chicken, brother? 109 00:05:05,720 --> 00:05:07,880 MATT: Yeah. Fried chicken wings. 110 00:05:07,880 --> 00:05:10,360 No, do a whole chicken. No, I'm not doing a whole chicken. 111 00:05:10,360 --> 00:05:12,480 (CHUCKLES) You want these wings, that's why. 112 00:05:12,480 --> 00:05:14,120 I've never used an air fryer before 113 00:05:14,120 --> 00:05:17,480 so my strategy is to go with a familiar dish packed full of flavour 114 00:05:17,480 --> 00:05:21,000 rather than try and work out a new dish and a new piece of equipment. 115 00:05:22,240 --> 00:05:24,360 I'm gonna make some... 116 00:05:24,360 --> 00:05:27,360 ..air-fried Nashville hot wings. 117 00:05:29,200 --> 00:05:31,280 It's a buttermilk-fried wing 118 00:05:31,280 --> 00:05:34,680 and then...coated in a spicy oil and a spicy seasoning to finish, 119 00:05:34,680 --> 00:05:37,600 and I'm gonna do some little pickles for the side 120 00:05:37,600 --> 00:05:41,360 and maybe a little buttermilk ranch dressing as well. 121 00:05:41,360 --> 00:05:44,000 Well, if we're talking fastest-growing new home appliance 122 00:05:44,000 --> 00:05:45,600 thanks to COVID, 123 00:05:45,600 --> 00:05:48,200 I think a lot of people have an air fryer at home, 124 00:05:48,200 --> 00:05:49,920 they're pretty excited about this challenge 125 00:05:49,920 --> 00:05:51,560 to see what they will cook. 126 00:05:51,560 --> 00:05:54,280 I'm excited to find out what these guys are gonna cook as well. 127 00:05:55,640 --> 00:05:57,240 What would you cook in an air fryer? 128 00:05:57,240 --> 00:05:59,000 Yeah, I'd be going veg. 129 00:05:59,000 --> 00:06:01,840 Air fryers are great 'cause they get gnarly, quick caramelisation. 130 00:06:01,840 --> 00:06:02,920 Yep. 131 00:06:02,920 --> 00:06:04,800 I'd be doing a whole cauliflower. Yep. 132 00:06:04,800 --> 00:06:08,080 Roasting it, like, roasting the hell out of it, 133 00:06:08,080 --> 00:06:10,520 and then I'd do a smoked anchovy and mustard butter. 134 00:06:10,520 --> 00:06:12,160 Ooh, that sounds pretty good. Just two things. 135 00:06:12,160 --> 00:06:14,760 We saw, um, Mindy pull out a cauliflower 136 00:06:14,760 --> 00:06:16,800 so I wonder what she's going to be doing. 137 00:06:16,800 --> 00:06:19,280 I think, for me, I'd be doing a fish dish. 138 00:06:19,280 --> 00:06:21,600 That drawer would fit one really nice fillet. 139 00:06:22,680 --> 00:06:24,120 I would do grilled chicken. 140 00:06:24,120 --> 00:06:26,080 I would pick chicken thighs because they're high in fat, 141 00:06:26,080 --> 00:06:29,520 nice caramelisation and a really, really delicious sauce. 142 00:06:29,520 --> 00:06:31,520 It's challenging. We've got two rounds today. 143 00:06:31,520 --> 00:06:33,240 We're only looking for the top three dishes 144 00:06:33,240 --> 00:06:35,000 and then, obviously, they go into round two. 145 00:06:35,000 --> 00:06:38,240 If they want a chance to stand in the gantry, safe and sound, 146 00:06:38,240 --> 00:06:39,960 peering down on everyone else, 147 00:06:39,960 --> 00:06:42,920 they're gonna have to cook a good dish in this round first. 148 00:06:42,920 --> 00:06:44,080 Yep. 149 00:06:53,800 --> 00:06:55,800 BILLIE: Michael and Matt are doing the same dish. 150 00:06:55,800 --> 00:06:57,960 Got the same ingredients. 151 00:06:57,960 --> 00:07:01,080 MICHAEL: This Sunday elimination's gonna be the first time 152 00:07:01,080 --> 00:07:02,240 that it's everyone combined - 153 00:07:02,240 --> 00:07:05,360 there's not Fans and Favourites anymore, it's just all of us in. 154 00:07:05,360 --> 00:07:08,000 So, winning immunity today is more important than ever. 155 00:07:08,000 --> 00:07:09,520 Alright. 156 00:07:09,520 --> 00:07:12,480 I'm not at all an air-fry person but what a day to become one. 157 00:07:12,480 --> 00:07:13,880 (LAUGHS) 158 00:07:13,880 --> 00:07:16,280 The judges, you know, they talked about how air fry is a bit fun 159 00:07:16,280 --> 00:07:18,160 and I wanna make something very fun for them. 160 00:07:18,160 --> 00:07:20,840 So we're gonna do a play on a chicken wing, which is a pretty classic thing 161 00:07:20,840 --> 00:07:24,320 but, I'm gonna bone the wings out and then fill it with a blue cheese, 162 00:07:24,320 --> 00:07:27,640 which, who knows, could get me to the second round of this cook. 163 00:07:27,640 --> 00:07:29,160 I've made chicken wings 164 00:07:29,160 --> 00:07:31,840 with blue cheese sauce and Frank's RedHot sauce many times, 165 00:07:31,840 --> 00:07:33,120 but I've never stuffed them. 166 00:07:33,120 --> 00:07:35,440 So that's an interesting spin on it. 167 00:07:35,440 --> 00:07:38,360 So, hiding the blue cheese sauce stuffed into the chicken wing, 168 00:07:38,360 --> 00:07:40,680 little skewer through it to hold it all in 169 00:07:40,680 --> 00:07:43,560 and then air fry it just to get the wings crispy. 170 00:07:43,560 --> 00:07:45,320 Getting the bones out of these chicken wings, 171 00:07:45,320 --> 00:07:46,800 it's a pretty fiddly process. 172 00:07:46,800 --> 00:07:49,280 I've gotta get them stuffed pretty quick. I mean, this time's gonna fly. 173 00:07:49,280 --> 00:07:51,760 The whole dish is a pressure point, 'cause I've never done it before. 174 00:07:51,760 --> 00:07:54,080 If it comes off on the plate as it is in my head, 175 00:07:54,080 --> 00:07:56,280 I think it could be a dish that gets me to second round, 176 00:07:56,280 --> 00:07:57,400 but you just never know. 177 00:07:57,400 --> 00:07:59,240 And the problem with cooking against a winning team 178 00:07:59,240 --> 00:08:01,480 is everyone's on a bit of a roll and everyone's cooking great food. 179 00:08:01,480 --> 00:08:03,040 So, hey, let's have some fun. 180 00:08:05,040 --> 00:08:06,920 Go, Ali! 181 00:08:06,920 --> 00:08:08,240 Go, Ali. 182 00:08:08,240 --> 00:08:09,760 Ali. Hi. 183 00:08:09,760 --> 00:08:12,600 I saw you very frantically grabbing a lot of things 184 00:08:12,600 --> 00:08:14,520 in the pantry before. 185 00:08:14,520 --> 00:08:15,920 Yes. Tell me, what are you cooking? 186 00:08:15,920 --> 00:08:18,560 I'm gonna cook, um, an Indian street food dish... 187 00:08:18,560 --> 00:08:20,360 Yep. ..called papdi chaat. 188 00:08:20,360 --> 00:08:23,240 Fantastic. And it's kind of like Indian nachos. 189 00:08:23,240 --> 00:08:26,040 I had it in Udaipur. OK. 190 00:08:26,040 --> 00:08:28,640 I went on holiday to India for my 50th birthday. 191 00:08:28,640 --> 00:08:29,640 Yep. 192 00:08:29,640 --> 00:08:31,600 And we absolutely loved it, I went with some girlfriends. 193 00:08:31,600 --> 00:08:33,280 And we just kind of became addicted to it 194 00:08:33,280 --> 00:08:36,200 so they'll just be so excited I'm making it on MasterChef. 195 00:08:36,200 --> 00:08:37,800 So how are you using the air fryer? 196 00:08:37,800 --> 00:08:40,360 The central part of this dish is actually the papdi, 197 00:08:40,360 --> 00:08:42,960 which are the little kind of... effectively, little Indian tortillas. 198 00:08:42,960 --> 00:08:44,840 Yep. So I'm gonna make a little spice do. 199 00:08:44,840 --> 00:08:46,920 I am an ambitious cook in these challenges 200 00:08:46,920 --> 00:08:50,520 and I do think it's 'cause I want to bring complexity and layers 201 00:08:50,520 --> 00:08:52,320 in the food that I make. 202 00:08:52,320 --> 00:08:55,040 I know this dish tastes really yummy. 203 00:08:55,040 --> 00:08:57,440 If I can just get the flavours right, then, yeah, 204 00:08:57,440 --> 00:08:59,400 I think the judges are really gonna love it. 205 00:09:01,360 --> 00:09:04,480 You're lucky these fry quick, 'cause you've only got 30 minutes to go. 206 00:09:04,480 --> 00:09:06,080 (SPECTATORS SHOUT ENCOURAGEMENT) 207 00:09:13,200 --> 00:09:14,760 ALDO: Hey, Mindy, what you doing? 208 00:09:14,760 --> 00:09:17,240 I'm gonna do a cauliflower steak. 209 00:09:17,240 --> 00:09:18,720 Today's a lot of fun. 210 00:09:18,720 --> 00:09:21,120 I've never cooked with an air fryer before. 211 00:09:21,120 --> 00:09:24,000 Apparently, it's like a turbo-charged commercial oven. 212 00:09:24,000 --> 00:09:26,600 Which, you know, I have a turbo-charged oven at work 213 00:09:26,600 --> 00:09:29,960 so I'm gonna treat it in the same way, albeit a lot smaller. 214 00:09:29,960 --> 00:09:33,360 So, today, my plan of attack is to create a showstopping dish 215 00:09:33,360 --> 00:09:35,600 just with some vegies. 216 00:09:35,600 --> 00:09:37,400 I'm gonna do a cauliflower steak. 217 00:09:38,520 --> 00:09:40,920 I'm gonna top it up with some beautiful mushrooms 218 00:09:40,920 --> 00:09:44,720 and I'm gonna create like a kombu dashi beurre blanc to go with it. 219 00:09:44,720 --> 00:09:47,920 I'm onto my cauliflower because that is the hero of my dish today. 220 00:09:47,920 --> 00:09:51,000 I'm cutting out a huge big chunk right through the centre 221 00:09:51,000 --> 00:09:52,760 to create my cauliflower steak. 222 00:09:54,360 --> 00:09:56,080 I've decided to sear it in the pan 223 00:09:56,080 --> 00:10:00,040 to get as much caramelisation on there before I get into my air fryer. 224 00:10:00,040 --> 00:10:03,680 Whilst my cauliflower is getting that beautiful caramelisation in my pan, 225 00:10:03,680 --> 00:10:05,640 I need to get on to my kombu dashi stock 226 00:10:05,640 --> 00:10:09,160 because that's gonna be the base of my beurre blanc. 227 00:10:09,160 --> 00:10:11,440 Kombu dashi is all about that umami 228 00:10:11,440 --> 00:10:15,920 and umami is one of those big things that the judges go crazy for. 229 00:10:15,920 --> 00:10:17,640 And I'm hoping that's gonna just bring 230 00:10:17,640 --> 00:10:20,680 that level of richness to my dish that the cauliflower needs. 231 00:10:26,520 --> 00:10:28,560 (HARRY LAUGHS) 232 00:10:28,560 --> 00:10:30,920 The look on your face was gold. 233 00:10:30,920 --> 00:10:34,400 Did he give you the old, um, tip/not a tip? 234 00:10:34,400 --> 00:10:36,920 Oh, I'm puffed out because I just ran and, you know, 235 00:10:36,920 --> 00:10:39,760 I'm built for comfort, not for speed, so... 236 00:10:39,760 --> 00:10:44,520 I'm gonna make a spanakopita, which is a Greek cheese pie, essentially. 237 00:10:44,520 --> 00:10:49,200 So I'm gonna make a roasted capsicum sauce to go alongside it. 238 00:10:49,200 --> 00:10:52,880 And I just think that I can bring so many flavours to this kind of food. 239 00:10:52,880 --> 00:10:55,600 It's...it's, you know... it's in my wheelhouse. 240 00:10:55,600 --> 00:10:57,160 It's got a lot of butter. 241 00:10:57,160 --> 00:10:58,720 Sweet! (LAUGHS) 242 00:10:58,720 --> 00:11:03,040 45 minutes to cook a dish in a piece of equipment I've never used before - 243 00:11:03,040 --> 00:11:04,920 that's not much time. 244 00:11:04,920 --> 00:11:08,240 So the key for me today is to just get on with it. 245 00:11:09,840 --> 00:11:13,520 The reason I wanna do spanakopita is because I wanna bake something 246 00:11:13,520 --> 00:11:17,800 that's just got crispy pastry, it's really cheesy, really yummy. 247 00:11:17,800 --> 00:11:20,720 I mean, it's...it's cheese pie. 248 00:11:20,720 --> 00:11:23,320 I've thrown some capsicums and some garlic in there 249 00:11:23,320 --> 00:11:27,200 and I want those to blister as quickly as possible. 250 00:11:27,200 --> 00:11:28,480 I'm hoping that by the time 251 00:11:28,480 --> 00:11:30,760 I have my spanakopita ready to go into the air fryer 252 00:11:30,760 --> 00:11:32,600 that the capsicums will be done. 253 00:11:32,600 --> 00:11:36,600 Julie's got a good idea with the filo pastry rolling out. 254 00:11:36,600 --> 00:11:38,680 Julie, are you making spanakopita? 255 00:11:38,680 --> 00:11:40,200 Mm. 256 00:11:40,200 --> 00:11:42,960 For the spanakopita, I'm going a little off tradition today. 257 00:11:42,960 --> 00:11:47,840 I'm using parmesan cheese, ricotta and tasty cheese. 258 00:11:47,840 --> 00:11:51,720 I want it to be creamy with some ooziness 259 00:11:51,720 --> 00:11:55,200 and just really yummy, hearty food. 260 00:11:58,240 --> 00:12:00,320 MATT: My pickles are done and in the fridge 261 00:12:00,320 --> 00:12:03,000 and my chicken has been marinating in the buttermilk. 262 00:12:03,000 --> 00:12:06,400 Now I need to start breading it so I can get it in the air fryer. 263 00:12:06,400 --> 00:12:08,600 Matt. Hello, Mel, how are you. 264 00:12:08,600 --> 00:12:11,120 Fantastic. First immunity - are you excited? 265 00:12:11,120 --> 00:12:12,360 I am excited. 266 00:12:12,360 --> 00:12:15,200 Are you as excited as cooking with an air fryer for the first time? 267 00:12:15,200 --> 00:12:17,320 Not as excited as cooking with an air fryer for the first time. 268 00:12:17,320 --> 00:12:19,200 OK, well, what's the dish? And let's talk strategy here. 269 00:12:19,200 --> 00:12:21,400 I'm doing air-fried chicken wings. Yep. 270 00:12:21,400 --> 00:12:23,200 I've got a pickle ready to... 271 00:12:23,200 --> 00:12:25,520 Look, chicken wings are always a fantastic idea, 272 00:12:25,520 --> 00:12:28,040 especially when they're really nice and gnarly and crunchy. 273 00:12:28,040 --> 00:12:30,720 I would advise that if you have time, I would test, you know, 274 00:12:30,720 --> 00:12:33,040 just a little bit, just to sort of see. 275 00:12:33,040 --> 00:12:35,000 There is... 276 00:12:35,000 --> 00:12:37,440 There is no chance I'm gonna have a chance to... 277 00:12:38,480 --> 00:12:41,560 Cooking chicken wings in a new piece of equipment, 278 00:12:41,560 --> 00:12:44,520 obviously, if they're over, they're not gonna be as super appealing. Yep. 279 00:12:44,520 --> 00:12:46,440 If they're under, we can't taste them, so... 280 00:12:46,440 --> 00:12:47,800 Yep. 281 00:12:47,800 --> 00:12:49,960 I have no idea how long this is gonna take to cook. 282 00:12:49,960 --> 00:12:51,320 I'm in the dark. 283 00:12:52,480 --> 00:12:53,760 28 minutes. 284 00:12:53,760 --> 00:12:55,080 How long you reckon? 285 00:12:55,080 --> 00:12:57,080 25? TOMMY: In the air fryer?! 286 00:12:57,080 --> 00:12:59,280 Yeah. 25 minutes, yeah. 287 00:12:59,280 --> 00:13:01,320 I can't do a tester, you know? 288 00:13:01,320 --> 00:13:02,920 There's no time to spare, 289 00:13:02,920 --> 00:13:05,360 I really need to get these wings into the air fryer straightaway. 290 00:13:05,360 --> 00:13:07,680 I need to motor. 291 00:13:17,240 --> 00:13:18,680 MATT: 28 minutes. 292 00:13:18,680 --> 00:13:20,040 There's no time to spare. 293 00:13:20,040 --> 00:13:22,840 I really need to get these wings into the air fryer straightaway. 294 00:13:22,840 --> 00:13:24,280 I need to motor. 295 00:13:25,520 --> 00:13:28,720 Hey, Matt, I can't help but look at... 296 00:13:29,440 --> 00:13:31,160 My oil. ..the hot oil. 297 00:13:31,160 --> 00:13:33,080 Is that like a little safety net? 298 00:13:33,080 --> 00:13:34,760 No, no, no, no. That's going to go in there. 299 00:13:34,760 --> 00:13:37,200 Oh, OK, I was like... To make my... I'm going to... 300 00:13:37,200 --> 00:13:40,400 Are you going to sneak them out then drop them in at some stage? 301 00:13:40,400 --> 00:13:42,040 (LAUGHTER) 302 00:13:42,040 --> 00:13:43,320 OK. 303 00:13:43,320 --> 00:13:45,960 I think it's all going to come down to how those chicken wings are cooked. 304 00:13:45,960 --> 00:13:47,360 Crispy on the outside. 305 00:13:47,360 --> 00:13:51,160 We want them just as good as if they were dunked in oil. For sure. 306 00:13:51,160 --> 00:13:54,440 Yeah, the stress of serving Jock fried chicken 307 00:13:54,440 --> 00:13:55,600 weighs on me a little bit, 308 00:13:55,600 --> 00:13:59,520 but I want to be one of the three that are going to go into round two. 309 00:13:59,520 --> 00:14:02,160 So I really need to make sure that these chicken wings 310 00:14:02,160 --> 00:14:04,760 get really nice and crispy. 311 00:14:04,760 --> 00:14:06,440 Just got to get the stuffing right. 312 00:14:06,440 --> 00:14:08,240 TOMMY: I reckon just get a whole bunch in 313 00:14:08,240 --> 00:14:10,400 because you're running short on time. 314 00:14:10,400 --> 00:14:11,920 I'm going to pipe them all now. 315 00:14:11,920 --> 00:14:13,520 My chicken is finally prepped, 316 00:14:13,520 --> 00:14:15,440 and now it's time for the blue cheese stuffing. 317 00:14:15,440 --> 00:14:16,880 I need to get these wings stuffed quickly. 318 00:14:16,880 --> 00:14:19,760 So, a little toothpick technique just to seal in that stuffing. 319 00:14:19,760 --> 00:14:21,200 Yeah, it should...it should work. 320 00:14:21,200 --> 00:14:22,960 Again, never done this before, so... 321 00:14:22,960 --> 00:14:24,360 TOMMY: How are we going? 322 00:14:24,360 --> 00:14:27,200 How's it look? Good, I think. 323 00:14:27,200 --> 00:14:30,040 I dust my chicken wings in some flour just lightly 324 00:14:30,040 --> 00:14:32,120 to coat and help caramelise them, 325 00:14:32,120 --> 00:14:33,480 and then put the air fryer in 326 00:14:33,480 --> 00:14:35,280 and hope it's going to come out beautiful and golden. 327 00:14:37,520 --> 00:14:39,280 I spent a lot of time getting my wings ready 328 00:14:39,280 --> 00:14:41,080 and getting this dish tasting right, 329 00:14:41,080 --> 00:14:44,560 and now I've only got 20 minutes to cook my chicken wings. 330 00:14:44,560 --> 00:14:46,720 I'm pretty sure they'll cook through in that time. 331 00:14:46,720 --> 00:14:49,160 Whether or not they'll be crispy, um... 332 00:14:49,160 --> 00:14:51,080 That's up to the air fryer. 333 00:14:52,800 --> 00:14:54,360 Now it's just hope, man. Yeah. 334 00:14:54,360 --> 00:14:56,000 JOCK: You're about halfway there, 335 00:14:56,000 --> 00:14:58,280 which means you've only got 20 minutes to go. 336 00:14:58,280 --> 00:14:59,880 (APPLAUSE) 337 00:14:59,880 --> 00:15:01,480 Whoo! MAN: Whoo-hoo-hoo! 338 00:15:07,440 --> 00:15:09,800 WOMAN: That is looking good, Ali. 339 00:15:11,000 --> 00:15:13,840 Today, I'm making an Indian street food dish called papdi chaat. 340 00:15:14,840 --> 00:15:17,200 It's basically like Indian nachos. 341 00:15:17,200 --> 00:15:20,440 So the chickpeas for my papdi chaat, they're looking good. 342 00:15:20,440 --> 00:15:22,000 But there's only about 20 minutes to go 343 00:15:22,000 --> 00:15:24,640 and I really need to get some of these chips into the air fryer. 344 00:15:24,640 --> 00:15:28,560 I'm kind of trusting this machine to make this work for me. 345 00:15:28,560 --> 00:15:30,080 I quickly roll out the dough. 346 00:15:31,080 --> 00:15:33,200 I grab a cookie cutter, chop out a few pieces, 347 00:15:33,200 --> 00:15:34,480 get as many as I can. 348 00:15:34,480 --> 00:15:37,080 I think I can only get five into this air fryer at any one time. 349 00:15:38,120 --> 00:15:40,080 The papdi are the hero of this dish. 350 00:15:40,080 --> 00:15:42,360 They're the vehicle that carry all the flavour, 351 00:15:42,360 --> 00:15:44,640 so they need to be crispy and solid. 352 00:15:44,640 --> 00:15:48,240 They are also the thing that demonstrates the brief today, 353 00:15:48,240 --> 00:15:50,160 which is using the air fryer. 354 00:15:52,640 --> 00:15:54,760 My cauliflower steaks are looking great, 355 00:15:54,760 --> 00:15:55,920 so I'm going to pull them out. 356 00:15:55,920 --> 00:15:58,600 Nice and tender, which is how I want it. 357 00:15:59,640 --> 00:16:02,040 Look at that. It's got an amazing char on it. 358 00:16:02,040 --> 00:16:04,320 Got my sauce done. My mushrooms are done. 359 00:16:04,320 --> 00:16:06,480 Far out. So tasty! 360 00:16:07,480 --> 00:16:10,760 I've decided to add an extra crunchy textural element into my dish. 361 00:16:10,760 --> 00:16:13,520 So I grab my enokis - I'm going to give them a go. 362 00:16:13,520 --> 00:16:15,040 See if I can crisp those up 363 00:16:15,040 --> 00:16:17,760 and create a little enoki crunch on my plate. 364 00:16:17,760 --> 00:16:19,240 JOCK: Mindy. Hi. 365 00:16:19,240 --> 00:16:20,960 Smelling good over here. What are you making? 366 00:16:20,960 --> 00:16:24,040 Yeah, well, I've just grabbed my cauliflower steaks out. 367 00:16:24,040 --> 00:16:25,680 My cauliflower cutlets. Yep. 368 00:16:25,680 --> 00:16:27,040 They've come up a treat, actually. 369 00:16:27,040 --> 00:16:29,200 It cooks so fast in this thing. I can't believe it. 370 00:16:29,200 --> 00:16:31,240 So I've basically pan-seared those. 371 00:16:31,240 --> 00:16:33,920 Now I've got some enoki in here that I'm hoping are crisping up. 372 00:16:33,920 --> 00:16:36,520 Did you not trust the air fryer to get caramelisation? 373 00:16:36,520 --> 00:16:37,680 Is that why you put it in the pan? 374 00:16:38,720 --> 00:16:40,640 I just wasn't 100% sure. 375 00:16:41,720 --> 00:16:44,360 I reckon you could have gone the whole thing in the air fryer. 376 00:16:45,400 --> 00:16:48,320 How was I to know? I've never used this machine before. 377 00:16:49,200 --> 00:16:51,960 Hopefully that doesn't affect me getting through to round two. 378 00:16:55,920 --> 00:16:58,160 MEL: 10 minutes to go! 379 00:16:58,160 --> 00:17:00,920 (CHEERING, APPLAUSE) 380 00:17:09,880 --> 00:17:11,280 HARRY: 381 00:17:11,280 --> 00:17:15,360 BOTH: 382 00:17:15,360 --> 00:17:17,120 MICHAEL: How'd you go, Jules? 383 00:17:17,120 --> 00:17:19,120 He's coming along. 384 00:17:19,120 --> 00:17:21,200 Roasted capsicum sauce is really yummy. 385 00:17:22,320 --> 00:17:23,400 So I'm happy with that. 386 00:17:23,400 --> 00:17:24,800 The flavour's beautiful. 387 00:17:24,800 --> 00:17:27,720 The capsicum have really got that roasty flavour 388 00:17:27,720 --> 00:17:29,240 from being in the air fryer. 389 00:17:29,240 --> 00:17:35,120 This is exactly what I wanted as a side for this crispy, cheesy pie. 390 00:17:36,080 --> 00:17:37,080 Oh! 391 00:17:38,480 --> 00:17:39,920 Jeez. 392 00:17:42,360 --> 00:17:44,360 TOMMY: How high do you have it on? 393 00:17:44,360 --> 00:17:46,240 200. 200? 394 00:17:48,120 --> 00:17:51,440 I take my spanakopita out of the fryer and it's golden brown, 395 00:17:51,440 --> 00:17:54,160 but there's a little tiny tear under the side, 396 00:17:54,160 --> 00:17:56,160 a little bit of cheese oozing out. 397 00:17:56,160 --> 00:17:59,000 So that's less than ideal. 398 00:17:59,000 --> 00:18:00,160 JOCK: Julie! 399 00:18:00,160 --> 00:18:01,680 Hello. Oh! Spanakopita. 400 00:18:01,680 --> 00:18:03,280 Oh, you've got one out already. 401 00:18:03,280 --> 00:18:04,640 I have. Are you happy? 402 00:18:04,640 --> 00:18:07,280 Pretty crispy. Just a bit busted on the edges. 403 00:18:07,280 --> 00:18:09,520 Oh, so you're not happy with how it's split? 404 00:18:10,880 --> 00:18:12,840 No, I'm not happy with the way it's split. 405 00:18:12,840 --> 00:18:15,560 On a day like today, with immunity up for grabs, 406 00:18:15,560 --> 00:18:18,520 I just want to give myself the best chance possible 407 00:18:18,520 --> 00:18:20,280 to make it through to the second round. 408 00:18:20,280 --> 00:18:23,680 I've still got filo that's been buttered and sitting there ready. 409 00:18:23,680 --> 00:18:24,760 I've still got filling. 410 00:18:24,760 --> 00:18:28,560 So, 10 minutes to go, I pop a second one back in the air fryer. 411 00:18:28,560 --> 00:18:31,280 Praying to the gods that they'll be cooked in time. 412 00:18:35,480 --> 00:18:37,760 So, it's time to get the papdis out. 413 00:18:37,760 --> 00:18:39,800 WOMAN: Oh, Ali. Very nice. 414 00:18:40,880 --> 00:18:43,520 Just trying to get them to cool down. 415 00:18:43,520 --> 00:18:45,400 I'm not sure how crispy they're going to be, 416 00:18:45,400 --> 00:18:47,280 but quite often with these things, 417 00:18:47,280 --> 00:18:49,000 they really crisp up once they cool down. 418 00:18:49,000 --> 00:18:52,240 My tamarind chutney is almost there. It's just on the stove in a pot. 419 00:18:52,240 --> 00:18:54,880 Chickpeas are done, and they're on one side ready to go. 420 00:18:54,880 --> 00:18:57,960 I'm going to get on to making my coriander chutney, my yoghurt, 421 00:18:57,960 --> 00:19:00,080 and then put everything together on a tray. 422 00:19:00,080 --> 00:19:01,720 Whew! 423 00:19:01,720 --> 00:19:05,440 Well, a little to the wire, but we're almost there. 424 00:19:09,720 --> 00:19:10,800 MATT: It's the moment of truth. 425 00:19:10,800 --> 00:19:11,880 They're going out. 426 00:19:11,880 --> 00:19:13,520 They're looking sick. MAN: They look good. 427 00:19:14,960 --> 00:19:16,840 The chicken wings look nice and crispy. 428 00:19:16,840 --> 00:19:18,920 And I'm giving them this coat of this oil. 429 00:19:18,920 --> 00:19:22,520 And suddenly that bright red colour is all over the chicken. 430 00:19:22,520 --> 00:19:23,760 It looks so inviting. 431 00:19:24,600 --> 00:19:26,040 So, seeing it all together... 432 00:19:26,040 --> 00:19:27,040 Mmm. 433 00:19:29,360 --> 00:19:30,640 It's delicious. 434 00:19:30,640 --> 00:19:31,920 It's fried chicken. 435 00:19:31,920 --> 00:19:33,360 Hotter than a Habanero's armpit, eh? 436 00:19:33,360 --> 00:19:34,760 Alright, let's do this. 437 00:19:34,760 --> 00:19:39,560 I need to make sure that this looks more than just a cauliflower steak. 438 00:19:39,560 --> 00:19:41,240 Loading it up with all those 439 00:19:41,240 --> 00:19:43,760 amazing, beautiful, mixed Asian mushrooms, 440 00:19:43,760 --> 00:19:45,560 putting all these delicate little herbs. 441 00:19:45,560 --> 00:19:48,800 I've got shiso on there, fennel fronds, society garlic. 442 00:19:48,800 --> 00:19:50,640 I've got lemon zest going on there too, 443 00:19:50,640 --> 00:19:53,320 and my dish is looking pretty as a picture. 444 00:19:54,680 --> 00:19:56,400 MICHAEL: Is this plate too ridiculous? 445 00:19:56,400 --> 00:19:59,040 TOMMY: What is that? It's an air fryer-friendly plate. 446 00:19:59,040 --> 00:20:00,520 (LAUGHS) 447 00:20:01,560 --> 00:20:03,320 Looking at my chicken in the air fryer, 448 00:20:03,320 --> 00:20:06,120 it's a tad bit blonde. 449 00:20:07,320 --> 00:20:09,440 WOMAN: Oh, Michael's look all pale. 450 00:20:09,440 --> 00:20:11,440 MAN: Why does it look so pale? 451 00:20:12,520 --> 00:20:13,720 I'm really happy the flavour. 452 00:20:13,720 --> 00:20:15,520 But this challenge is not just about flavour. 453 00:20:15,520 --> 00:20:17,200 It's also about the air fryer. 454 00:20:17,200 --> 00:20:18,920 And I probably need about five more minutes in there 455 00:20:18,920 --> 00:20:20,160 to get them really caramelised. 456 00:20:21,640 --> 00:20:22,920 And that's not going to happen. 457 00:20:25,040 --> 00:20:27,120 One minute to go! 458 00:20:27,120 --> 00:20:29,320 Let's go. Get it on the plate. Come on. 459 00:20:38,920 --> 00:20:40,080 JULIE: Time's nearly up 460 00:20:40,080 --> 00:20:44,160 and I'm hoping that my second spanakopita is going to be cooked. 461 00:20:45,520 --> 00:20:47,640 It's looking good. It's looking really golden brown. 462 00:20:47,640 --> 00:20:49,840 And, thankfully, it hasn't split. 463 00:20:51,240 --> 00:20:54,040 ALDO: Oh, Julie, that looks beautiful. 464 00:20:57,440 --> 00:20:59,440 ANDY: Here we go! 10! 465 00:20:59,440 --> 00:21:02,240 ALL: 9! 8! 7! 466 00:21:02,240 --> 00:21:05,480 6! 5! 4! 467 00:21:05,480 --> 00:21:08,240 3! 2! 1! 468 00:21:08,240 --> 00:21:12,160 JOCK: That's it. (CHEERING AND APPLAUSE) 469 00:21:15,600 --> 00:21:17,280 MATT: These chicken wings are 470 00:21:17,280 --> 00:21:20,040 almost exactly like I would usually make them, 471 00:21:20,040 --> 00:21:21,640 and I've done them in 45 minutes. 472 00:21:21,640 --> 00:21:24,000 I'm very proud. I think they're going to taste very good. 473 00:21:24,000 --> 00:21:25,880 I think the judges are going to be super happy. 474 00:21:26,920 --> 00:21:30,680 Look, I'm pretty happy with how the air fryer went. 475 00:21:30,680 --> 00:21:33,360 Obviously, it's an oven that goes fast. 476 00:21:33,360 --> 00:21:36,560 So I think that's what I'll call it from now on. (LAUGHS) 477 00:21:36,560 --> 00:21:39,320 Instead of an air fryer, it's a little oven that goes fast. 478 00:21:39,320 --> 00:21:41,240 If I'm lucky enough to get through to round two, 479 00:21:41,240 --> 00:21:42,800 then, yes, I will bring it. 480 00:21:46,560 --> 00:21:48,600 ANDY: Well, congratulations, you five. 481 00:21:48,600 --> 00:21:50,880 You just took part in a MasterChef first - 482 00:21:50,880 --> 00:21:52,800 the old air fryer challenge. 483 00:21:52,800 --> 00:21:56,560 We're looking for the top three dishes to go through to round two, 484 00:21:56,560 --> 00:21:58,320 and the first one we would like to taste... 485 00:21:59,440 --> 00:22:00,960 ..belongs to Matt. 486 00:22:00,960 --> 00:22:04,480 (CHEERING AND APPLAUSE) 487 00:22:08,560 --> 00:22:10,040 MEL: Matt, what's the dish, please? 488 00:22:10,040 --> 00:22:11,520 MATT: Nashville hot chicken, 489 00:22:11,520 --> 00:22:13,600 some dill pickle, in a buttermilk ranch. 490 00:22:13,600 --> 00:22:15,120 How did you go with the air fryer today? 491 00:22:15,120 --> 00:22:17,960 New...new piece of kit in your kitchen. 492 00:22:17,960 --> 00:22:19,520 I was actually quite impressed with it. 493 00:22:19,520 --> 00:22:21,440 Fried pretty bloody well, actually. 494 00:22:21,440 --> 00:22:23,480 Came out nice and crispy. 495 00:22:23,480 --> 00:22:26,600 It looks the part. So I'm going to crack in now. 496 00:22:37,640 --> 00:22:42,040 Matt, super crispy, great layering of flavour and the texture, 497 00:22:42,040 --> 00:22:45,360 the amount of heat, and your little side sauces, spot-on. 498 00:22:45,360 --> 00:22:48,040 Dusting it with that spice mix makes it look like 499 00:22:48,040 --> 00:22:50,800 the real deal Nashville fried chicken. 500 00:22:50,800 --> 00:22:54,400 I can absolutely relate to a love of Nashville hot chicken 501 00:22:54,400 --> 00:22:56,960 because it is a really special thing. 502 00:22:56,960 --> 00:22:59,760 That amount of sort of gnarly, crunchy skin 503 00:22:59,760 --> 00:23:01,600 that's beautifully spice laden, 504 00:23:01,600 --> 00:23:03,640 that tender chicken within, 505 00:23:03,640 --> 00:23:05,640 a contrast of a sharp pickle 506 00:23:05,640 --> 00:23:08,160 and something fun to dip it in. 507 00:23:08,160 --> 00:23:11,280 Very well conceived, perfectly executed. 508 00:23:11,280 --> 00:23:12,880 Could see you in the mix for round two. 509 00:23:12,880 --> 00:23:14,880 Great. JOCK: Well done, Matt. 510 00:23:14,880 --> 00:23:17,600 (CHEERING AND APPLAUSE) 511 00:23:20,440 --> 00:23:23,560 The next dish we'd like to taste belongs to Michael. 512 00:23:23,560 --> 00:23:25,200 (APPLAUSE) 513 00:23:25,200 --> 00:23:27,280 MICHAEL: Matt's just had great feedback from the judges, 514 00:23:27,280 --> 00:23:28,760 so it's a bit of a wing-off, 515 00:23:28,760 --> 00:23:30,720 so I'm feeling a lot of pressure. 516 00:23:30,720 --> 00:23:32,520 I'm really happy with the flavours in this dish, 517 00:23:32,520 --> 00:23:34,960 but the colour and the caramelisation on these wings 518 00:23:34,960 --> 00:23:36,280 are definitely a concern. 519 00:23:36,280 --> 00:23:38,600 But I just have to cross my fingers and hope. 520 00:23:50,240 --> 00:23:52,880 I did some buffalo wings, but I... 521 00:23:52,880 --> 00:23:54,240 ..I took the bones out of the wings 522 00:23:54,240 --> 00:23:56,280 and stuffed them with blue cheese sauce, 523 00:23:56,280 --> 00:23:57,880 and a bit of Frank's on the side, 524 00:23:57,880 --> 00:23:59,360 some pickles and... 525 00:23:59,360 --> 00:24:00,360 Yeah. 526 00:24:00,360 --> 00:24:01,880 Are you happy? Yeah. 527 00:24:01,880 --> 00:24:04,280 Yeah. Maybe a little bit crispier. Yeah. 528 00:24:04,280 --> 00:24:05,440 But I'm happy with the stuffing. 529 00:24:05,440 --> 00:24:08,800 I'm happy with the blue cheese and the pickles. 530 00:24:14,560 --> 00:24:18,160 They're delicious. The filling's delicious. Seasoning's great. 531 00:24:18,160 --> 00:24:20,720 Your pickles on the top scattered around just the right amount. 532 00:24:20,720 --> 00:24:22,000 Fantastic. 533 00:24:22,000 --> 00:24:26,160 Your zhuzhed up Frank's hot sauce - brilliant. 534 00:24:26,160 --> 00:24:30,800 I just wish they had a little bit more cook round the skin. 535 00:24:30,800 --> 00:24:33,560 I'll summarise it in two words. Bit blonde. That's all. 536 00:24:33,560 --> 00:24:35,920 The flavours, the concept, the execution 537 00:24:35,920 --> 00:24:38,920 apart from the cook on the wing was fantastic. 538 00:24:38,920 --> 00:24:40,480 I'd love to see you do it again 539 00:24:40,480 --> 00:24:42,880 because it's a great flavour profile. 540 00:24:42,880 --> 00:24:46,200 Flavour is right there. Caramelisation, not so much. 541 00:24:46,200 --> 00:24:48,120 And I think that's where the air fryer really sings. 542 00:24:48,120 --> 00:24:49,600 Yep. So we'll wait and see what happens. 543 00:24:49,600 --> 00:24:51,360 Thank you, guys. Thanks, Michael. Thank you. 544 00:24:51,360 --> 00:24:53,160 (APPLAUSE) 545 00:24:54,160 --> 00:24:55,680 Next up, it's Julie. 546 00:24:55,680 --> 00:25:00,000 (CHEERING FROM THE GANTRY) 547 00:25:04,240 --> 00:25:05,760 Julie, what have you cooked us? 548 00:25:05,760 --> 00:25:09,920 JULIE: It's a spanakopita with a roasted capsicum sauce. 549 00:25:09,920 --> 00:25:11,120 Awesome. 550 00:25:11,120 --> 00:25:13,200 Talk to us about what's inside. 551 00:25:13,200 --> 00:25:15,720 So, inside there, hopefully it's nice and gooey in there. 552 00:25:15,720 --> 00:25:20,800 There's cheese - ricotta, parmesan, tasty cheese. 553 00:25:20,800 --> 00:25:23,000 There's dill and spring onions. Awesome. 554 00:25:29,840 --> 00:25:31,480 Julie! 555 00:25:31,480 --> 00:25:33,200 Super tasty. 556 00:25:33,200 --> 00:25:34,600 You know what makes it for me? 557 00:25:34,600 --> 00:25:36,520 Tasty cheese in the filling. 558 00:25:36,520 --> 00:25:39,040 It's, like, somewhat childish. And I love it. 559 00:25:39,040 --> 00:25:40,920 Beautiful and crispy on the outside. 560 00:25:40,920 --> 00:25:44,160 Nice, cheesy, delicious filling on the inside. 561 00:25:44,160 --> 00:25:47,040 Roasted capsicum sauce is delicious. 562 00:25:47,040 --> 00:25:48,640 The flavour is peaking. 563 00:25:48,640 --> 00:25:50,520 That was super delicious. 564 00:25:50,520 --> 00:25:53,800 And it is such a satisfying thing when you have a really good spana 565 00:25:53,800 --> 00:25:57,320 and you get that beautiful, flaky exterior and that tender pastry 566 00:25:57,320 --> 00:25:58,320 on the inside. 567 00:25:58,320 --> 00:26:01,400 The sauce itself, the flavour that it carries through, 568 00:26:01,400 --> 00:26:04,240 I think that's the greatest success of this particular cook 569 00:26:04,240 --> 00:26:06,400 for you today, is blistering those capsicums in there 570 00:26:06,400 --> 00:26:09,160 and really making the appliance work for you. 571 00:26:09,160 --> 00:26:10,560 JOCK: Well done, Julie. Nice one, Julie. 572 00:26:10,560 --> 00:26:12,600 Thank you. Thank you. 573 00:26:12,600 --> 00:26:14,920 Go, Julie! 574 00:26:14,920 --> 00:26:18,280 The next issue we'd like to taste in the air fryer battle royale 575 00:26:18,280 --> 00:26:19,640 belongs to Mindy. 576 00:26:28,280 --> 00:26:29,360 Mindy, what'd you make? 577 00:26:29,360 --> 00:26:33,640 MINDY: So, I've made a cauliflower steak with mixed Asian mushrooms 578 00:26:33,640 --> 00:26:35,360 and a kombu dashi sauce. 579 00:26:46,320 --> 00:26:48,920 Mindy, first of all, presentation - absolutely beautiful. 580 00:26:48,920 --> 00:26:51,360 Sort of a modern and a little bit rustic. 581 00:26:52,840 --> 00:26:54,280 I liked the look of it. 582 00:26:54,280 --> 00:26:57,280 The caramelisation could have gone a little bit further, 583 00:26:57,280 --> 00:27:00,200 but I like that it's still got a little bit of give in the centre 584 00:27:00,200 --> 00:27:02,600 so you do have a graduation of texture. 585 00:27:02,600 --> 00:27:04,440 It's just lacking a little bit of balance. 586 00:27:04,440 --> 00:27:07,040 But I think for someone who hasn't cooked in an air fryer before, 587 00:27:07,040 --> 00:27:08,680 I thought it was a great effort. 588 00:27:08,680 --> 00:27:10,520 I just think you could have gone a lot harder 589 00:27:10,520 --> 00:27:13,920 on the caramelisation, too, by just doing it in the air fryer. 590 00:27:13,920 --> 00:27:15,440 Solid cooking on the cauliflower. 591 00:27:15,440 --> 00:27:18,200 But I just think it could have gone further and further and further. 592 00:27:18,200 --> 00:27:19,920 Thanks, guys. Thanks, Mindy. Thanks, Mindy. 593 00:27:19,920 --> 00:27:22,320 (APPLAUSE) 594 00:27:22,320 --> 00:27:23,800 What do you do? 595 00:27:25,000 --> 00:27:26,200 Next up, Ali. 596 00:27:28,360 --> 00:27:30,080 ALI: I'm actually just really stoked 597 00:27:30,080 --> 00:27:32,800 that I've been able to make this dish on MasterChef. 598 00:27:32,800 --> 00:27:36,600 I'm feeling like it was quite inspired by my amazing memories 599 00:27:36,600 --> 00:27:37,720 of that trip to India. 600 00:27:37,720 --> 00:27:40,200 And, hopefully, that's really going to work for me today. 601 00:27:41,440 --> 00:27:42,800 Why don't you tell me what you cooked? 602 00:27:42,800 --> 00:27:44,600 I have made papdi chaat. 603 00:27:44,600 --> 00:27:48,440 It's Indian nachos with tamarind chutney, 604 00:27:48,440 --> 00:27:50,520 coriander and mint yoghurt, 605 00:27:50,520 --> 00:27:52,520 and spicy chickpea. 606 00:28:00,960 --> 00:28:02,400 Ali. 607 00:28:08,080 --> 00:28:09,840 ALDO: Well done! Great dish. 608 00:28:09,840 --> 00:28:13,480 And you're going to make all the people from North India super happy. 609 00:28:13,480 --> 00:28:15,000 You know, classic street food. 610 00:28:15,000 --> 00:28:17,480 But you've done it so well. 611 00:28:17,480 --> 00:28:18,840 Such a cracking dish. 612 00:28:18,840 --> 00:28:22,120 It'll be hard to see how you wouldn't be in round two with that. 613 00:28:22,120 --> 00:28:24,200 MELISSA: Ali, spectacular effort. Thank you. 614 00:28:24,200 --> 00:28:27,000 I think as much as this was an air fryer challenge, 615 00:28:27,000 --> 00:28:29,680 in any challenge, this dish would come up to the top 616 00:28:29,680 --> 00:28:33,800 because it is beautifully conceived, very, very well balanced. 617 00:28:33,800 --> 00:28:37,000 It's vibrant, it's textural, it's fun to eat. 618 00:28:37,000 --> 00:28:40,080 And...yeah, I'm going in again. 619 00:28:40,080 --> 00:28:42,120 ANDY: That's a banger. 620 00:28:42,120 --> 00:28:44,200 I reckon you've absolutely nailed that. 621 00:28:44,200 --> 00:28:47,080 And I think it's probably the only dish that we've seen so far 622 00:28:47,080 --> 00:28:49,040 that I wouldn't have used the air fryer any other way. 623 00:28:49,040 --> 00:28:50,040 Yeah. 624 00:28:50,040 --> 00:28:52,680 The tamarind chutney is... like you say, it's the glue, 625 00:28:52,680 --> 00:28:54,520 but it's probably the flavour 626 00:28:54,520 --> 00:28:58,000 that your mouth is just fully on fire with the whole way through. 627 00:28:58,000 --> 00:29:00,720 Ooh, yeah, I reckon it'd be hard to see you not in round two with that one. 628 00:29:00,720 --> 00:29:02,520 Well done. Nice one, Ali. 629 00:29:03,960 --> 00:29:07,560 My kids will be laughing so much when they watch this episode. 630 00:29:07,560 --> 00:29:09,880 "Ah, well, see, I told you we should have had an air fryer. 631 00:29:09,880 --> 00:29:11,440 "I told you I wanted one." 632 00:29:11,440 --> 00:29:13,880 You never know, kids. Mummy might be bringing one home. 633 00:29:17,880 --> 00:29:20,560 Well, none of you had actually used the air fryer before. 634 00:29:22,160 --> 00:29:26,280 But you didn't let that stop you from bringing us some very tasty dishes 635 00:29:26,280 --> 00:29:28,080 absolutely loaded with flavour. 636 00:29:29,880 --> 00:29:33,000 So the three going into round two today... 637 00:29:36,000 --> 00:29:37,400 Ali. 638 00:29:37,400 --> 00:29:38,960 Matt. 639 00:29:40,400 --> 00:29:42,960 And Julie! Oh! (LAUGHS) 640 00:29:42,960 --> 00:29:44,280 Go, Julie! 641 00:29:44,280 --> 00:29:46,520 Good on ya, Jules. Good on ya. 642 00:29:49,080 --> 00:29:51,440 Michael, Mindy, great work today, 643 00:29:51,440 --> 00:29:54,240 but you guys can head up to the gantry with the others. 644 00:29:54,240 --> 00:29:56,520 Good luck, guys. Have fun. Well done, guys. 645 00:29:56,520 --> 00:29:58,840 MATT: Hallelujah. The chicken... The chicken pulled me through. 646 00:29:58,840 --> 00:29:59,920 Hey, well done, Al. 647 00:29:59,920 --> 00:30:02,480 I love fried chicken. What a good day. 648 00:30:03,800 --> 00:30:05,480 Alright. 649 00:30:05,480 --> 00:30:07,880 This round we're subbing out air 650 00:30:07,880 --> 00:30:09,120 for oil. 651 00:30:09,120 --> 00:30:10,400 (ALL GASP) 652 00:30:10,400 --> 00:30:13,800 We want you to cook us something using a deep fryer. 653 00:30:13,800 --> 00:30:15,200 Whoo-hoo! 654 00:30:15,200 --> 00:30:16,320 (LAUGHTER) 655 00:30:19,920 --> 00:30:22,920 You will have 60 minutes to create a dish 656 00:30:22,920 --> 00:30:25,400 that incorporates a deep-fried element. 657 00:30:25,400 --> 00:30:28,800 You can cook anything you like. It's up to you. 658 00:30:28,800 --> 00:30:31,920 Whoever cooks the best dish, of course, takes out immunity 659 00:30:31,920 --> 00:30:34,200 and is safe from Sunday's elimination. 660 00:30:36,040 --> 00:30:38,640 As always, keep an eye on the clock, 661 00:30:38,640 --> 00:30:40,360 because in this kitchen, 662 00:30:40,360 --> 00:30:42,640 time...fries. 663 00:30:43,640 --> 00:30:45,160 (GROANING) 664 00:30:45,160 --> 00:30:47,360 I'm so sorry. (LAUGHS) 665 00:30:48,680 --> 00:30:50,480 And that time... 666 00:30:52,320 --> 00:30:53,560 ..starts now. 667 00:30:55,360 --> 00:30:57,880 MATT: Heave it, mate! Get it! JULIE: Heave, Ali! 668 00:31:00,640 --> 00:31:02,920 From the air fryer to the deep fryer. 669 00:31:02,920 --> 00:31:04,120 Now we're talking, baby. 670 00:31:04,120 --> 00:31:05,280 I know this one. 671 00:31:06,520 --> 00:31:09,320 You don't get a body like this from salad. 672 00:31:09,320 --> 00:31:10,920 Need butter. 673 00:31:12,120 --> 00:31:16,000 I love fish and chips, and my head does go there for today's challenge. 674 00:31:16,000 --> 00:31:18,880 But I actually think I'm going to go in a bit of a different direction. 675 00:31:18,880 --> 00:31:23,240 I'm going to take us to Spain today and make some Spanish croquettes. 676 00:31:24,560 --> 00:31:26,160 (SINGS UNDER BREATH) 677 00:31:29,720 --> 00:31:31,600 ALI: What a really great challenge. 678 00:31:31,600 --> 00:31:33,200 Who doesn't love deep-fried food? 679 00:31:33,200 --> 00:31:34,200 Let's be right about it, 680 00:31:34,200 --> 00:31:36,240 everything tastes better when it's fried, right? 681 00:31:37,440 --> 00:31:40,200 I'm going to actually push the boat out today. 682 00:31:40,200 --> 00:31:43,320 I think I'd really like to have a crack at doing something super bougie. 683 00:31:43,320 --> 00:31:45,360 ALVIN: Ali's got a lobster. 684 00:31:45,360 --> 00:31:46,800 Go, Ali. 685 00:31:47,800 --> 00:31:48,960 Oh, fancy. 686 00:31:50,760 --> 00:31:52,160 Ali. Hello, Ali. 687 00:31:52,160 --> 00:31:53,160 What are you doing? 688 00:31:53,160 --> 00:31:56,040 Lobster tempura with textures of sweet corn. 689 00:31:56,040 --> 00:31:58,000 Wow. Yeah. What does that mean? 690 00:31:58,000 --> 00:31:59,760 Well, I'm going to make, like, a sweet corn porridge. 691 00:31:59,760 --> 00:32:02,040 I'm making, like, a little dashi broth with the sweet corn husks, 692 00:32:02,040 --> 00:32:04,120 some kombu, some bacon. Smart. 693 00:32:04,120 --> 00:32:06,560 And then I'm going to cook the sweet corn in that. 694 00:32:06,560 --> 00:32:09,800 So it kind of has a kind of porridgey, kind of polenta type of thing. 695 00:32:09,800 --> 00:32:12,240 And so the fried element is the lobster. 696 00:32:12,240 --> 00:32:13,480 The fried part is going to be the tail. 697 00:32:13,480 --> 00:32:14,720 Right. I'm going to tempura that. 698 00:32:14,720 --> 00:32:16,640 I'm going to use your batter. OK. 699 00:32:16,640 --> 00:32:18,120 Your tempura batter. Cool. 700 00:32:18,120 --> 00:32:19,880 Hey? Hey? I'm going to try that. 701 00:32:19,880 --> 00:32:21,680 You know who to blame if the batter doesn't work. 702 00:32:21,680 --> 00:32:22,720 Well, exactly. 703 00:32:22,720 --> 00:32:24,080 Your measurements. 704 00:32:26,480 --> 00:32:27,880 I like the idea. 705 00:32:27,880 --> 00:32:31,440 I think you got to make sure the fried lobster component is peaking. 706 00:32:31,440 --> 00:32:35,440 It's actually a really ambitious dish for 60 minutes, 707 00:32:35,440 --> 00:32:39,000 but if I can pull it off, it would be magnificent. 708 00:32:45,440 --> 00:32:47,560 MATT: High stakes for this one. I want to win that immunity. 709 00:32:47,560 --> 00:32:50,480 So a little bit more nervous, but it's anyone's to win, isn't it? 710 00:32:51,560 --> 00:32:55,000 Round two. I am doing a bit of a New Zealand staple. 711 00:32:55,000 --> 00:32:57,400 It's very close to my heart, I think. 712 00:32:57,400 --> 00:33:01,240 Every Friday in a Kiwi household when I was growing up 713 00:33:01,240 --> 00:33:03,040 was fish and chips night. 714 00:33:03,040 --> 00:33:05,000 You know, you call up the local fish and chip shop, 715 00:33:05,000 --> 00:33:08,480 you ask for four fish, two scoops of chips, 716 00:33:08,480 --> 00:33:09,960 and it was the one responsibility 717 00:33:09,960 --> 00:33:12,480 that Mum and Dad would give me. 718 00:33:12,480 --> 00:33:15,480 Eight years old, take the cash down and go up to them and say, 719 00:33:15,480 --> 00:33:17,120 "Order for Landmark." 720 00:33:20,240 --> 00:33:24,120 I'm going to use snapper today, which is a big fish, 721 00:33:24,120 --> 00:33:25,520 so it stays nice and thick, 722 00:33:25,520 --> 00:33:28,600 so when you deep-fry it, it doesn't dry out. 723 00:33:28,600 --> 00:33:29,760 MAN: Beautiful fish, mate. 724 00:33:29,760 --> 00:33:31,800 Now just look elsewhere while I do this. 725 00:33:31,800 --> 00:33:34,120 MAN: Yeah, that's it, Matt. Just confident, mate. Perfect. 726 00:33:34,120 --> 00:33:36,760 ANDY: Big day. Big prize. 727 00:33:36,760 --> 00:33:38,320 45 minutes to go! (CHEERING) 728 00:33:38,320 --> 00:33:39,960 Come on, you three! 729 00:33:39,960 --> 00:33:42,160 Let's go, guys! Whoo-whoo! 730 00:33:51,640 --> 00:33:53,840 (FRYER SIZZLES) 731 00:33:53,840 --> 00:33:55,400 (SINGS) 732 00:33:55,400 --> 00:33:57,600 So, you can get two kinds of croquettes. 733 00:33:57,600 --> 00:34:01,880 One's a bechamel base, which is the white sauce that you put in lasagne. 734 00:34:02,960 --> 00:34:05,720 The other way you can go is by binding things together 735 00:34:05,720 --> 00:34:07,480 with mashed potato. 736 00:34:07,480 --> 00:34:09,800 As a child who grew up with mashed potato, 737 00:34:09,800 --> 00:34:14,120 you know, salmon patties, I'm emotionally scarred by those. 738 00:34:14,120 --> 00:34:18,160 So my idea today is to put as little bechamel in there 739 00:34:18,160 --> 00:34:21,320 as I need to bind everything together, so that, essentially, 740 00:34:21,320 --> 00:34:25,880 these are deep-fried balls of corn, bacon and cheese 741 00:34:25,880 --> 00:34:30,160 with very little in there that doesn't taste amazing. 742 00:34:30,160 --> 00:34:34,120 Normally when I make these, I make the mixture, like, the night before, 743 00:34:34,120 --> 00:34:37,000 so that when I go to cook them, it's just a matter of rolling them 744 00:34:37,000 --> 00:34:40,960 and, you know, getting them all crumbed up and deep-fried. 745 00:34:43,160 --> 00:34:46,200 So no, I've never made them in an hour before. 746 00:34:49,840 --> 00:34:55,240 Mind? Mindy? How much of that should I put in for the dashi? 747 00:34:55,240 --> 00:34:57,120 Just that piece? That's enough. 748 00:34:57,120 --> 00:34:59,960 So, the sweet corn dashi are simmering away. 749 00:35:01,080 --> 00:35:02,840 It's time to get on to the lobster, 750 00:35:02,840 --> 00:35:05,120 which is the hero element of this dish. 751 00:35:07,680 --> 00:35:10,120 I just want to lightly blanch them 752 00:35:10,120 --> 00:35:13,600 because I don't want it to be overcooked before I fry it. 753 00:35:16,080 --> 00:35:18,720 So the lobsters are in there. 754 00:35:18,720 --> 00:35:20,160 So, while that's happening, 755 00:35:20,160 --> 00:35:22,800 I decided to grab the ingredients for the tempura batter, 756 00:35:22,800 --> 00:35:25,400 so I'm just kind of running through Andy's recipe in my head 757 00:35:25,400 --> 00:35:27,120 to make sure I get that right. 758 00:35:27,120 --> 00:35:29,280 Just trying to look through the pantry 759 00:35:29,280 --> 00:35:31,680 to make sure I get everything I need for this cook. 760 00:35:31,680 --> 00:35:34,920 The less times I have to run back there, the better. 761 00:35:34,920 --> 00:35:36,960 ALDO: How long has she had the lobster in there? 762 00:35:36,960 --> 00:35:38,920 I only put mine in for like two minutes. Less. 763 00:35:38,920 --> 00:35:40,840 It just needs no longer than two minutes. 764 00:35:40,840 --> 00:35:42,280 Not even. Yeah. 765 00:35:42,280 --> 00:35:45,040 HARRY: Ali's lobster's been on the stove for a long time 766 00:35:45,040 --> 00:35:48,640 and all of us up on the gantry watching her are really worried. 767 00:35:50,000 --> 00:35:51,400 I feel like it's been in there for a while. 768 00:35:51,400 --> 00:35:52,520 MONTANA: Yeah, it has. 769 00:35:54,640 --> 00:35:57,600 The fact that that's going to come out of that boiling water 770 00:35:57,600 --> 00:36:00,000 and then go back into a deep fryer, 771 00:36:00,000 --> 00:36:01,800 I feel like it's not looking good. 772 00:36:04,600 --> 00:36:05,680 ALDO: Oh, my God. 773 00:36:17,480 --> 00:36:19,880 Four or five minutes ago. 774 00:36:19,880 --> 00:36:22,760 ALDO: Come on, Ali. You need the lobster out. 775 00:36:24,960 --> 00:36:26,640 Oh, my God. 776 00:36:29,200 --> 00:36:31,520 ALI: It's time to get my lobster out and into the ice bath. 777 00:36:31,520 --> 00:36:34,240 That's going to halt the cooking on them. 778 00:36:34,240 --> 00:36:35,600 Whew! 779 00:36:35,600 --> 00:36:39,080 So, I'm getting the shells off the lobster tails, 780 00:36:39,080 --> 00:36:42,000 and what I want to do is kind of tempura them in long sections. 781 00:36:42,000 --> 00:36:44,000 I just want to cut the whole body in half. 782 00:36:45,920 --> 00:36:50,960 But when I cut it open, I can see that it's perfectly cooked already. 783 00:36:50,960 --> 00:36:52,200 Ugh. 784 00:36:54,960 --> 00:36:56,480 I've left them in for too long. 785 00:36:56,480 --> 00:37:00,080 I can literally feel Jock and Andy looking at me, 786 00:37:00,080 --> 00:37:02,200 their stare kind of boring into me. 787 00:37:02,200 --> 00:37:04,240 Jesus. 788 00:37:04,240 --> 00:37:06,200 MICHAEL: I think she fully cooked the lobster. 789 00:37:06,200 --> 00:37:08,640 TOMMY: Yeah. It's... Ooh. 790 00:37:08,640 --> 00:37:11,320 Oh, my goodness. This is a big, big mistake. 791 00:37:11,320 --> 00:37:12,800 Because if I now deep-fry this 792 00:37:12,800 --> 00:37:14,920 it's got a lot of risk it's going to be overcooked. 793 00:37:14,920 --> 00:37:16,480 But I'm so far into this dish 794 00:37:16,480 --> 00:37:18,400 I don't know what else to do but to do that. 795 00:37:19,520 --> 00:37:22,400 I'm thinking, maybe if I can get the tempura batter on them 796 00:37:22,400 --> 00:37:24,160 and the batter cooked super quickly, 797 00:37:24,160 --> 00:37:26,760 it might be OK, they might not go too far. 798 00:37:26,760 --> 00:37:28,400 That's what I'm hoping. 799 00:37:33,160 --> 00:37:35,200 Well, you're deep in round two now. 800 00:37:35,200 --> 00:37:37,600 30 minutes down, 30 minutes to go! 801 00:37:37,600 --> 00:37:38,760 JOCK: Let's go, guys! 802 00:37:38,760 --> 00:37:40,640 (SPECTATORS SHOUT ENCOURAGEMENT) 803 00:37:49,640 --> 00:37:51,200 MATT: Should I cut it in two? 804 00:37:51,200 --> 00:37:52,880 Nice big piece? 805 00:37:52,880 --> 00:37:54,720 How you get it at the shop, yeah? 806 00:37:54,720 --> 00:37:56,880 Beautiful. 807 00:37:56,880 --> 00:37:59,040 I've portioned out my snapper fillets, 808 00:37:59,040 --> 00:38:01,120 my chips are parboiling 809 00:38:01,120 --> 00:38:03,560 I'm going to move on to my batter. 810 00:38:03,560 --> 00:38:05,720 How you going, Matt? I'm going well, guys. 811 00:38:05,720 --> 00:38:08,080 Snapper! Love that. Fish and...chips. 812 00:38:08,080 --> 00:38:09,080 Fish and chips. 813 00:38:09,080 --> 00:38:10,760 Talk to me about your batter. Yeah, I was gonna say. 814 00:38:10,760 --> 00:38:12,360 You were gonna say, batter? What's your secret? 815 00:38:12,360 --> 00:38:13,680 Yeah. What's your secret? Come on. 816 00:38:13,680 --> 00:38:14,880 I'm going a beer batter 817 00:38:14,880 --> 00:38:18,400 with self-raising flour, rice flour and vodka in it. 818 00:38:18,400 --> 00:38:21,440 Josh Niland-esque. Might be the one. Very Josh Niland. There you go. 819 00:38:21,440 --> 00:38:25,080 I think there's probably only one other dish in the world, 820 00:38:25,080 --> 00:38:27,720 other than pasta, that Jock's probably eaten more of... 821 00:38:27,720 --> 00:38:29,480 Fish and chips. ..in his lifetime, 822 00:38:29,480 --> 00:38:31,360 and it's fish and chips. 823 00:38:31,360 --> 00:38:34,560 There is an extremely high bar on fish and chips. 824 00:38:34,560 --> 00:38:36,480 (CHUCKLES) I'm sure there is. 825 00:38:36,480 --> 00:38:38,920 I obviously need to make perfect fish and chips today 826 00:38:38,920 --> 00:38:40,400 to have a shot at winning this immunity. 827 00:38:40,400 --> 00:38:44,200 So that means that the fish has to be cooked through but still moist 828 00:38:44,200 --> 00:38:45,960 and the batter has to be super crispy. 829 00:38:45,960 --> 00:38:47,560 Fish and chips. 830 00:38:47,560 --> 00:38:50,080 MAN: Great work, Matty. Keep it up. 831 00:38:50,080 --> 00:38:54,240 I would so love to be safe on that gantry on Sunday. I'd love it. 832 00:38:55,240 --> 00:38:56,760 My bechamel is made. 833 00:38:58,040 --> 00:39:00,000 Now it's time to get this mixture done 834 00:39:00,000 --> 00:39:02,320 so that I can turn these into croquettes. 835 00:39:02,320 --> 00:39:04,800 So the corn comes off the cob, 836 00:39:04,800 --> 00:39:07,960 the bacon goes into the bechamel mixture, 837 00:39:07,960 --> 00:39:09,680 the cheese goes in - 838 00:39:09,680 --> 00:39:11,800 tasty cheese and mozzarella, so it's stretchy. 839 00:39:11,800 --> 00:39:14,040 (GRAVELLY VOICE) 840 00:39:14,040 --> 00:39:16,320 So, once I've mixed that all really, really thoroughly, 841 00:39:16,320 --> 00:39:18,400 I pop that into the blast chiller. 842 00:39:18,400 --> 00:39:22,120 It needs to be cold so it will form into balls and not just fall apart. 843 00:39:24,200 --> 00:39:26,080 Come on, Ali. You got this. 844 00:39:26,080 --> 00:39:27,880 Come on. 845 00:39:27,880 --> 00:39:30,720 There's a lot of things going on in my mind right now. 846 00:39:30,720 --> 00:39:32,840 Time is literally flying. 847 00:39:32,840 --> 00:39:36,240 I've got a lot to do, and it's not really quite gone to plan. 848 00:39:36,240 --> 00:39:39,680 I'm frying off some of the lobster shells to make a lobster oil 849 00:39:39,680 --> 00:39:42,400 that's going to add this real colourful, nice orange glaze, 850 00:39:42,400 --> 00:39:44,960 effectively, around the sweetcorn puree. 851 00:39:44,960 --> 00:39:48,440 Thankfully, my sweetcorn puree cooked perfectly, 852 00:39:48,440 --> 00:39:50,040 so that's one thing done. 853 00:39:53,520 --> 00:39:56,320 Now I need to get on to the tempura batter. 854 00:40:03,560 --> 00:40:05,960 So I get some tapioca starch, 855 00:40:05,960 --> 00:40:09,160 some rice flour, some water, some xanthan gum, some salt, 856 00:40:09,160 --> 00:40:11,000 and give that a really good whiz... 857 00:40:12,280 --> 00:40:14,320 (BLENDER WHIRRS) 858 00:40:14,320 --> 00:40:16,760 ..and then get that into one of these iSi guns. 859 00:40:18,040 --> 00:40:19,400 WOMAN: Shake it! 860 00:40:24,400 --> 00:40:25,880 This batter's really funky. 861 00:40:27,200 --> 00:40:30,480 It's almost like putting shaving foam onto the lobster. 862 00:40:30,480 --> 00:40:33,720 I don't know how much to leave on it, how much to put on it. 863 00:40:33,720 --> 00:40:35,120 I've never done it on a lobster before, 864 00:40:35,120 --> 00:40:36,400 and I don't want to overcook it, 865 00:40:36,400 --> 00:40:39,480 so I'm trying to take some off, but leave enough on so it can go crispy. 866 00:40:39,480 --> 00:40:41,720 I'm starting to feel super stressed. 867 00:40:41,720 --> 00:40:45,120 I'm thinking, why did I not just make salt and pepper squid? 868 00:40:46,600 --> 00:40:49,040 Come on, guys, fry us something tasty. 869 00:40:49,040 --> 00:40:50,800 You've only got 15 minutes to go! 870 00:40:50,800 --> 00:40:52,200 ANDY: Come on! 871 00:40:59,160 --> 00:41:00,200 Come on, mate. 872 00:41:00,200 --> 00:41:03,240 Julie seems like... you know, in a good space. 873 00:41:03,240 --> 00:41:05,400 Just doing her thing. MINDY: Yep. 874 00:41:05,400 --> 00:41:06,840 Go, Julie! 875 00:41:08,320 --> 00:41:11,120 JULIE: My salsa brava is kind of halfway there, 876 00:41:11,120 --> 00:41:14,480 and I'm actually really happy with how it tastes. 877 00:41:17,000 --> 00:41:19,120 It's there to lift up these croquettes, 878 00:41:19,120 --> 00:41:21,520 to cut through the fact that they're deep-fried, 879 00:41:21,520 --> 00:41:23,320 that they're fatty, that they're crispy. 880 00:41:23,320 --> 00:41:25,960 This is to make them zingy and bright 881 00:41:25,960 --> 00:41:28,240 and just a joyful mouthful. 882 00:41:28,240 --> 00:41:29,720 Got a little kick, yeah. 883 00:41:31,120 --> 00:41:32,960 I get my filling out of the blast chiller. 884 00:41:32,960 --> 00:41:34,880 It's...it's just right. 885 00:41:34,880 --> 00:41:37,160 It's cold enough to work with. 886 00:41:37,160 --> 00:41:38,600 The good thing about this recipe 887 00:41:38,600 --> 00:41:40,200 is that I've done the trial and error. 888 00:41:40,200 --> 00:41:43,760 I've...I've made the croquettes too big, I've made them too small. 889 00:41:43,760 --> 00:41:48,120 So I know what size they need to be, I know how compact they need to be 890 00:41:48,120 --> 00:41:50,520 and I just need to get on with the job. 891 00:41:50,520 --> 00:41:52,120 ALDO: Julie's croqueta looks beautiful. 892 00:41:52,120 --> 00:41:53,200 SARAH: They do. 893 00:41:53,200 --> 00:41:54,800 They're looking beautiful, Jules! 894 00:41:56,640 --> 00:41:58,280 Two, four, six, eight, ten. 895 00:41:58,280 --> 00:42:00,200 That's going to do me for the minute. 896 00:42:00,200 --> 00:42:02,680 I am amping this recipe up today. 897 00:42:02,680 --> 00:42:05,480 I'm upping the filling flavours, 898 00:42:05,480 --> 00:42:07,640 you know, pushing it, really, to the very edge 899 00:42:07,640 --> 00:42:09,560 of what's going to hold together in a fryer. 900 00:42:10,840 --> 00:42:14,080 OK. I need...to fry. 901 00:42:14,080 --> 00:42:17,120 So, I am concerned that when they hit the hot oil 902 00:42:17,120 --> 00:42:18,400 they might go, "Pfff!" 903 00:42:18,400 --> 00:42:21,640 and I'll just have a deep fryer full of corn kernels and bacon bits. 904 00:42:21,640 --> 00:42:23,160 (EXHALES NERVOUSLY) 905 00:42:35,480 --> 00:42:38,440 Applications for next season are now open. 906 00:42:38,440 --> 00:42:41,000 Go on, get on it! 907 00:42:43,920 --> 00:42:46,800 I need...to fry. 908 00:42:46,800 --> 00:42:50,720 I am concerned that when my croquettes hit the hot oil, 909 00:42:50,720 --> 00:42:53,280 they might go "Pfff!" 910 00:42:53,280 --> 00:42:54,840 (EXHALES NERVOUSLY) 911 00:42:56,960 --> 00:42:59,280 It's the moment of truth 912 00:42:59,280 --> 00:43:01,960 and they're sizzling away and they're sizzling away 913 00:43:01,960 --> 00:43:05,040 and nothing's happening, and it looks like they're going to hold. 914 00:43:05,040 --> 00:43:06,200 Hallelujah. 915 00:43:06,200 --> 00:43:09,960 The croquettes, the first lot, are in, having a little fry. 916 00:43:09,960 --> 00:43:12,480 (STICK BLENDER WHIRRS) 917 00:43:12,480 --> 00:43:14,880 Oh! I'm getting there! I'm getting there! 918 00:43:16,400 --> 00:43:19,760 MEL: Five minutes to go! 919 00:43:25,320 --> 00:43:26,640 Interesting. 920 00:43:29,920 --> 00:43:32,080 921 00:43:34,520 --> 00:43:37,200 Oops. MINDY: Oh, Matt! 922 00:43:37,200 --> 00:43:38,520 Honestly. 923 00:43:39,720 --> 00:43:42,720 I'm in an OK position. My chips are in. They're going for it. 924 00:43:42,720 --> 00:43:45,640 So, it's going to be down to the wire, but I think I can get it done. 925 00:43:45,640 --> 00:43:48,680 It's now time to cook my snapper fillets. 926 00:43:48,680 --> 00:43:51,400 So, I take my floured fillets, 927 00:43:51,400 --> 00:43:52,720 dip them in the batter quickly, 928 00:43:52,720 --> 00:43:55,440 and then put them straight into the deep fryer. 929 00:43:55,440 --> 00:43:57,000 Beautiful batter, mate. 930 00:43:59,960 --> 00:44:02,320 ALI: I'm...I'm getting there. I'm getting there. 931 00:44:02,320 --> 00:44:04,440 I'm just frying my lobster now. 932 00:44:04,440 --> 00:44:05,600 It's pretty close. 933 00:44:05,600 --> 00:44:07,840 I'm not going to have every element that I wanted done, 934 00:44:07,840 --> 00:44:10,680 but I'll be better once I've finished. 935 00:44:10,680 --> 00:44:12,480 I just need to go and grab some plates. 936 00:44:14,360 --> 00:44:15,840 ALDO: Go, guys. Come on. 937 00:44:15,840 --> 00:44:17,760 I can't believe where time's gone. 938 00:44:17,760 --> 00:44:19,080 That's insane. 939 00:44:19,080 --> 00:44:21,760 We're tasting some fried food in one minute! 940 00:44:21,760 --> 00:44:24,600 (APPLAUSE) 941 00:44:26,280 --> 00:44:28,320 Pretty good. 942 00:44:28,320 --> 00:44:30,920 The croquettes are looking amazing. 943 00:44:30,920 --> 00:44:34,000 I'm so pleased that they're just the right colour. 944 00:44:34,000 --> 00:44:35,840 Go, guys! 945 00:44:35,840 --> 00:44:38,680 Let's go, Julie. They look beautiful. 946 00:44:38,680 --> 00:44:41,760 I'm feeling so happy with what I've cooked. 947 00:44:41,760 --> 00:44:43,720 I can't see inside the croquettes 948 00:44:43,720 --> 00:44:47,560 but what I hope is that the corn is still juicy, 949 00:44:47,560 --> 00:44:50,840 that the cheese is going to hold everything together, 950 00:44:50,840 --> 00:44:52,440 and that they're just delicious. 951 00:44:55,520 --> 00:44:56,960 So, I'm taking my lobster out 952 00:44:56,960 --> 00:44:59,320 and, look, the batter's crispy in some places 953 00:44:59,320 --> 00:45:01,520 and it's still pretty soft in others. 954 00:45:01,520 --> 00:45:04,400 It's a fine line now between overcooking the lobster 955 00:45:04,400 --> 00:45:05,880 and trying to get the batter crispy. 956 00:45:05,880 --> 00:45:07,960 Yeah, I'm not feeling great. 957 00:45:07,960 --> 00:45:09,120 Oh... 958 00:45:09,120 --> 00:45:10,920 Pile it up. Yeah, pile it up. 959 00:45:12,000 --> 00:45:13,280 Ten... 960 00:45:13,280 --> 00:45:16,720 ALL: Nine, eight, seven, six, 961 00:45:16,720 --> 00:45:21,560 five, four, three, two, one. 962 00:45:21,560 --> 00:45:24,360 (CHEERING AND APPLAUSE) 963 00:45:24,360 --> 00:45:26,000 Yee-hoo! 964 00:45:28,560 --> 00:45:29,680 Happy? Nuh. 965 00:45:29,680 --> 00:45:31,080 No? 966 00:45:31,080 --> 00:45:34,640 I have never done this in an hour, you know, 'cause I'm not insane. 967 00:45:34,640 --> 00:45:36,120 I may get immunity. I may not. 968 00:45:36,120 --> 00:45:38,280 It all comes down to a bowl of balls. 969 00:45:42,160 --> 00:45:44,480 JOCK: Alright. Fried food. 970 00:45:44,480 --> 00:45:46,640 One of my favourite things. 971 00:45:46,640 --> 00:45:48,320 Three dishes. 972 00:45:48,320 --> 00:45:50,360 One of them's gonna win immunity, 973 00:45:50,360 --> 00:45:52,440 and the first dish we want to taste belongs to... 974 00:45:52,440 --> 00:45:53,720 ..Julie. 975 00:45:53,720 --> 00:45:55,840 (CHEERING AND APPLAUSE) 976 00:46:03,200 --> 00:46:04,840 Julie, what have you made us? 977 00:46:04,840 --> 00:46:06,840 Bacon and corn croquettes 978 00:46:06,840 --> 00:46:09,120 with salsa brava 979 00:46:09,120 --> 00:46:11,520 and a mojo verde. 980 00:46:11,520 --> 00:46:15,000 Bechamel base - it's got corn and bacon and two kinds of cheese. 981 00:46:15,000 --> 00:46:16,360 JOCK: Cool. 982 00:46:24,280 --> 00:46:26,120 Mm-hm. Mm-hm. 983 00:46:31,760 --> 00:46:35,360 This is fun, pleasing, generous food, made for sharing. 984 00:46:35,360 --> 00:46:37,280 I love the panko crumb. 985 00:46:37,280 --> 00:46:41,480 It gives a really crunchy, crisp, satisfying exterior 986 00:46:41,480 --> 00:46:43,840 to what is a really beautifully seasoned, 987 00:46:43,840 --> 00:46:45,720 all killer, no filler centre. 988 00:46:45,720 --> 00:46:49,920 And then the sauces are really there for seasoning and for freshness. 989 00:46:49,920 --> 00:46:53,720 So, you have contrasting flavours, lots of dynamics going on. 990 00:46:53,720 --> 00:46:55,600 It's fun and it's delicious, it's generous. 991 00:46:55,600 --> 00:46:57,360 It's kind of like a bit nostalgic. 992 00:46:57,360 --> 00:46:59,760 I think the best thing about your croquettes 993 00:46:59,760 --> 00:47:03,480 is how much filling of corn and bacon there actually was. 994 00:47:03,480 --> 00:47:05,640 It's got loads of flavour going on 995 00:47:05,640 --> 00:47:08,160 and the two cheeses, I think, was cheddar and mozzarella. 996 00:47:08,160 --> 00:47:11,520 The best thing about it was when they were hot, they were just, like, oozing out. 997 00:47:11,520 --> 00:47:13,360 So, you nailed the croquette. 998 00:47:13,360 --> 00:47:16,640 And then I think you jazzed it up with your two sauces. 999 00:47:16,640 --> 00:47:18,640 Julie, another cracker. So good! 1000 00:47:18,640 --> 00:47:21,360 And I think your choice of dish here is very clever, right? 1001 00:47:21,360 --> 00:47:24,040 Deep-fried, bacon, cheese. 1002 00:47:24,040 --> 00:47:26,760 It's like, come on, top three things! 1003 00:47:26,760 --> 00:47:28,120 You know, they go together. 1004 00:47:28,120 --> 00:47:30,000 You've got a one-in-three chance. 1005 00:47:30,000 --> 00:47:31,800 It's a pretty good chance, too. 1006 00:47:31,800 --> 00:47:33,920 Well done. Thank you so much. ANDY: Nice one, Julie! 1007 00:47:33,920 --> 00:47:36,040 (CHEERING AND APPLAUSE) 1008 00:47:36,040 --> 00:47:37,480 Onya, Jules. 1009 00:47:37,480 --> 00:47:39,400 Next up, Ali. 1010 00:47:39,400 --> 00:47:41,440 Go, Ali! 1011 00:47:43,480 --> 00:47:45,400 Ali, what'd you make? 1012 00:47:45,400 --> 00:47:48,280 A tempura lobster with sweet corn. 1013 00:47:49,400 --> 00:47:50,880 You look a little deflated. 1014 00:47:50,880 --> 00:47:52,080 I am. 1015 00:47:52,080 --> 00:47:55,080 It's just...I think it was...the idea of the dish was really great, 1016 00:47:55,080 --> 00:48:00,600 but it was a bit big of a dish to put together an hour. 1017 00:48:12,400 --> 00:48:14,440 Ali, you were on a roll. 1018 00:48:14,440 --> 00:48:16,320 I know. 1019 00:48:16,320 --> 00:48:17,960 And then gone off the road. 1020 00:48:17,960 --> 00:48:20,400 Yeah, you've gone into the gravel a bit on this one. 1021 00:48:20,400 --> 00:48:22,320 The lobster, it's overcooked. 1022 00:48:22,320 --> 00:48:25,080 Andy and I were looking at it when you were blanching it, 1023 00:48:25,080 --> 00:48:28,880 and I was like, "That's easily been four, maybe five, minutes now. 1024 00:48:28,880 --> 00:48:31,320 And then, when it was sitting open on your bench, 1025 00:48:31,320 --> 00:48:33,040 at that point, it was perfectly cooked. 1026 00:48:33,040 --> 00:48:34,080 I know. 1027 00:48:34,080 --> 00:48:37,240 Look, we all have bad days in the kitchen. Today was yours. 1028 00:48:37,240 --> 00:48:39,640 You just tried to squeeze too much into 60 minutes. 1029 00:48:39,640 --> 00:48:41,480 What you've got is just soggy batter 1030 00:48:41,480 --> 00:48:44,960 'cause you haven't had enough time for the batter to crisp up. 1031 00:48:44,960 --> 00:48:47,560 But I reckon with a... you know, a 75-minute cook, 1032 00:48:47,560 --> 00:48:49,960 there's redemption in this bowl somewhere. Yep. 1033 00:48:49,960 --> 00:48:51,960 Thanks, Ali. MEL: Thank you. 1034 00:48:51,960 --> 00:48:53,680 (APPLAUSE) 1035 00:48:54,760 --> 00:48:57,480 Next up, it's fish and chips by Matt. 1036 00:48:57,480 --> 00:49:00,600 (APPLAUSE) 1037 00:49:00,600 --> 00:49:02,280 MATT: Overall, I'm happy with the cook. 1038 00:49:02,280 --> 00:49:03,960 I reckon the chips are going to be nice and crispy, 1039 00:49:03,960 --> 00:49:06,280 but the fish is the thing that's going to make this dish. 1040 00:49:06,280 --> 00:49:08,800 So, you know, I'm hoping that it's cooked properly in the middle 1041 00:49:08,800 --> 00:49:10,400 and it's still crispy on the outside. 1042 00:49:12,400 --> 00:49:16,000 I'm really looking for Jock to say that he loves my fish. 1043 00:49:27,000 --> 00:49:29,440 (NEW ZEALAND ACCENT) It's fish and chips with a tartare sauce. 1044 00:49:29,440 --> 00:49:32,320 (MEL LAUGHS) 1045 00:49:32,320 --> 00:49:35,360 Just one more time for fun? Fish and chips. 1046 00:49:35,360 --> 00:49:37,560 (LAUGHS) 1047 00:49:38,560 --> 00:49:41,480 And it's a Josh Niland-esque batter. 1048 00:49:41,480 --> 00:49:42,840 Yes. Am I right? 1049 00:49:42,840 --> 00:49:44,480 I've used his method to make the batter, yeah. 1050 00:49:44,480 --> 00:49:46,320 (BATTER CRUNCHES) 1051 00:49:58,080 --> 00:50:00,080 Matt, great news. 1052 00:50:00,080 --> 00:50:01,400 Fish is brilliant. Great. 1053 00:50:01,400 --> 00:50:03,760 The batter is fantastic. The fish is beautifully cooked. 1054 00:50:03,760 --> 00:50:08,280 Snapper's a great choice - it's a really clean, delicate white fish, 1055 00:50:08,280 --> 00:50:09,920 in terms of the flesh. 1056 00:50:09,920 --> 00:50:12,480 Super crispy on the outside. 1057 00:50:12,480 --> 00:50:14,520 It's light, it's puffy, it's lovely. 1058 00:50:14,520 --> 00:50:16,280 'Cause that's where the flavour comes into it. 1059 00:50:16,280 --> 00:50:18,720 And you did that without overcooking the fish. 1060 00:50:18,720 --> 00:50:21,480 Well done, mate. Thank you. 1061 00:50:21,480 --> 00:50:23,040 You have done such a beautiful job 1062 00:50:23,040 --> 00:50:25,800 in terms of bringing nostalgia into the room, 1063 00:50:25,800 --> 00:50:29,240 but executing everything technically really nicely. 1064 00:50:29,240 --> 00:50:31,200 The fish is just so beautifully tender 1065 00:50:31,200 --> 00:50:34,400 and it's just a real... a real service to good fish 1066 00:50:34,400 --> 00:50:36,000 when you can cook it like that. 1067 00:50:36,000 --> 00:50:40,560 The skill in that fish, like, that puts you in with a chance today. 1068 00:50:40,560 --> 00:50:42,840 OK? Thank you. Thanks, guys. Well done, Matt. 1069 00:50:42,840 --> 00:50:45,560 (APPLAUSE) 1070 00:50:55,760 --> 00:50:57,920 It's been a long day of cooking for you three. 1071 00:50:57,920 --> 00:51:02,760 Over two rounds, cooking with both an air fryer and a deep fryer. 1072 00:51:04,000 --> 00:51:06,320 Unfortunately, Ali, although there were 1073 00:51:06,320 --> 00:51:07,880 some interesting elements on the plate, 1074 00:51:07,880 --> 00:51:10,280 it just didn't come together in the end. 1075 00:51:10,280 --> 00:51:12,720 So, you won't be winning immunity today, 1076 00:51:12,720 --> 00:51:15,360 which means we're down to two. 1077 00:51:17,880 --> 00:51:22,680 Matt, your fish was absolutely spot-on. 1078 00:51:22,680 --> 00:51:25,960 It was beautifully crisp, crunchy batter, 1079 00:51:25,960 --> 00:51:28,760 and the fish was perfectly cooked, too. 1080 00:51:32,840 --> 00:51:33,840 Julie... 1081 00:51:35,160 --> 00:51:37,280 ..your dish didn't scream Michelin star, 1082 00:51:37,280 --> 00:51:39,400 but it didn't have to. 1083 00:51:39,400 --> 00:51:43,280 It'd be an absolute winner on any bar menu. 1084 00:51:44,560 --> 00:51:47,360 It was a triple threat - salty bacon, 1085 00:51:47,360 --> 00:51:50,160 super cheesy and crispy fried coating. 1086 00:51:50,160 --> 00:51:52,040 It was a cracker of a dish. 1087 00:51:53,320 --> 00:51:58,040 And in the end, we thought that the best deep-fried dish... 1088 00:51:59,320 --> 00:52:00,640 ..was cooked by you... 1089 00:52:01,640 --> 00:52:03,040 ..Julie. 1090 00:52:03,040 --> 00:52:05,440 (CHEERING AND APPLAUSE) 1091 00:52:05,440 --> 00:52:07,040 ALI: Well done, Julie. 1092 00:52:08,360 --> 00:52:10,560 JULIE: I'm so thrilled. 1093 00:52:10,560 --> 00:52:13,560 I have gone from the top to the bottom 1094 00:52:13,560 --> 00:52:15,880 and everywhere in between in this competition. 1095 00:52:15,880 --> 00:52:19,720 And I can tell you, I prefer the view from the top. 1096 00:52:19,720 --> 00:52:21,880 (APPLAUSE) Agh! Dammit. 1097 00:52:26,600 --> 00:52:28,120 Congratulations, Julie. 1098 00:52:28,120 --> 00:52:31,080 You are not going home at the next elimination. 1099 00:52:31,080 --> 00:52:33,520 Now you can rest easy. 1100 00:52:33,520 --> 00:52:36,040 JOCK: You're going to heaven. I'm going to heaven! 1101 00:52:36,040 --> 00:52:38,280 (LAUGHTER) 1102 00:52:40,280 --> 00:52:43,600 Everyone else, have a nice sleep 1103 00:52:43,600 --> 00:52:45,360 and we'll see you soon. 1104 00:52:45,360 --> 00:52:47,120 See you, guys. Well done, Jules. 1105 00:52:47,120 --> 00:52:48,280 Thank you. Well done, mate. 1106 00:52:48,280 --> 00:52:49,280 Thanks. 1107 00:52:55,120 --> 00:52:58,520 ANNOUNCER: Sunday night on MasterChef Australia, 1108 00:52:58,520 --> 00:53:01,360 they know it's an elimination... 1109 00:53:01,360 --> 00:53:03,080 I'll have to cook my butt off today 1110 00:53:03,080 --> 00:53:05,200 because I really want to stay here. 1111 00:53:05,200 --> 00:53:08,480 ..but they have no idea what is waiting... 1112 00:53:08,480 --> 00:53:09,840 Holy hell. 1113 00:53:09,840 --> 00:53:11,880 ..behind the curtain. 1114 00:53:14,520 --> 00:53:17,080 Captions by Red Bee Media