Best Australian Recipes | MasterChef Australia | MasterChef World

okay ladies I would be [Music] scared are you [Music] ready okay wow that's a carrot cake does it look like a carrot cake do you want to come close and have a look oh my so this one best dessert in Australia for last year it looks beautiful delicate Artful and I'm not sure that I've ever done something that looks quite so beautiful so um yeah I'm worried there's a lot of elements and there's a lot of technique shall we cut into it and have a look of [Music] course oh that's amazing so down the bottom there is actually a carrot cake then you got your rice bubble crunch for the texture of it then you got your apricot and carrot insert y there's a pring creamer and there's a caramel glaze then we do our graffiti Splash because it represents Melbourne I'm a Melbourne girl so I love that but then you're also tempering chocolate so you're doing a milk chocolate and orange chocolate then you've got your crumbs with carrot cake caramelized walnuts carrot ribbon your sber as well and the baby celery mhm okay and because of carrot cake we' got the cream cheese icing but that's not cream cheese icing obviously it's a foam this isn't just a dish this is artwork like there's no way in this world that I'm ever going to be able to make that no way I'm not going to finish this the rules are simple you have 3 hours to replicate Anna's carrot cake every everything that you need is at your benches the recipes the ingredients are you ready you're pumped up we want to see three perfect carrot cakes make it almost impossible for us to tell the difference please your time starts [Applause] now I really need to get on to the sbet so very first thing I do is juice some carrots I need to 140 Ms then I need to get into a pot some water glucose sugar and some stabilizer to to make the base for my sbet I need to crack on now and get on to my carrot cake so into the mixer I need to put some brown sugar b cup soda flour baking powder and some salt mix those dry ingredients together I feel much more comfortable following a recipe than having to come up with something on my own I'm a methodical person by nature and I like structure and I like order and it sort of suits me all right ladies 20 minutes gone past and round about now your carrot cake should be in the oven so you're going to have to push if you're not pushing I be scared I told you I'm scared of this dish let's go guys come [Applause] on don't don't panic yeah yeah 20 minutes and these cakes are meant to be in the oven so I'm starting to freak out a bit you know Don't Panic I'm measuring out my flour and my sugar and I'm trying to get everything into the mixer get the eggs in there I've got to get it in the oven now and as I go back to measure out my other ingredients I realize that the weight machine is on ounces not in grams not today if you not not today focus and don't do anything stupid and that was was stupid I scarred that cake mixture cuz it's not good and I go back to my scales make sure they're on grams read the recipe again and I just think to myself there's no point in putting a cake on if it's not right just take your time get it done and then try and rattle through the rest of the elements you know what happened I had that on ounces instead of GRS so I've just realized and I've just yeah get that on straight away as you can yeah [Music] okay come on an hour into the cook I know I've still got a mountain of work to do so the next step I need to get onto straight away is my praline Creer I need to put some milk some cream and some vanilla bean into a pot to heat up 90 minutes to go uh check on my carrot cakes in the blast chiller they are frozen I need to now get them out of the molds and cut a disc half half a CM thick at this point I feel like I do have a lot going on but I'm feeling okay about everything I'm feeling calm I'm feeling relaxed I'm feeling confident today could be my day so I take my scraps from my carrot cake I crumble them up onto a trade and I pop them back into a 140° oven just to dryer they're going to form the crumb which goes around the cake at the end I can hear what the other girls are up to and it's starting to freak me out I know I'm really behind but I want this cake to be perfect it's so important that I get it right but I'm really worried that I'm not going to get everything done I just need to keep pushing and I need to get back on track how's everyone going for sbes you already know how we're going for SB so I checked the SB and the ice cream machine I'm really not sure about it but I'm really really fantic at the moment so I need to just get move on I can't be wasting any time come on B's [Applause] go I've got a few elements done and now it's time for me to start my caramel glaze so the first thing I do is get my sugar syrup on for the caramel and then heat up some milk and cream and vanilla to boil and that will then be added into the caramel along with some white chocolate and some gelatin the caramel is a really high temperature so I've got to watch that carefully so that it doesn't burn while I'm also watching that the milk doesn't scold I'm mindful that the caramel glaze is such an important part of this dish it's what goes over the whole cake and gives that beautiful shine it's essential that I get this right it looks like it's not far off DE I am tempted to take the caramel off it looks great it looks like a caramel but I'm not going to and as carrot cake had this beautiful thick looking caramel color glaze over the top that just looks really really really luscious I want every element to be exactly as an intends it so I I take time and I make sure it's perfect that caramel's really dark be i' be pulling that now Jackie's had her caramel sauce on the heat for ages and I'm really hoping she hasn't taken it too far Jack I'm going now Jack that's that's done yeah that's good Jack finally my caramel glaze is done who but it's pretty dark I'm nervous but I absolutely don't have time to make another caramel there's still a lot to do and I need to now start constructing my cake for the construction of this cake it's actually upside down to what it will be in the end so that means the very first thing I need to put into my mold is the praline cremer so I've got the elements I needed to get in there I've got the preline I've got the gel I've got the bubble crisp and I've got the carrot cake I just need to finish the r of the elements there well done Rose well done Rose I need to start assembling my cake because carrot cake needs to be frozen it's literally just Frozen cream so if the glaze is not hot enough it'll just sit in a lump on top of the cake it won't drip down the sides and be really beautiful if the glaze is too hot will melt the actual cake and it will go from being this beautiful perfect disc to just this floppy mushy mess so it needs to be just the right consistency let's go Rose come on Rose I'm pouring my caramel over and it's not moving it's just sort of sitting on top of the cake and I'm thinking this is a complete disaster I don't know what to do I'm completely freaked out Ro remember you got to wire rack for tapping oh yes okay cuz it's quite thick so I pick up my pan I give it a bit of a gentle cap and relief it's starting to move it's covering the sides and it's done looks great R all done I need to get on to the cream cheese foam my first step is to make an on glaze and then in another pot I also need to be melting down some cream cheese with more cream at this stage the time is ticking by so fast and I'm starting to multitask I've got the onlays on in one pot I've got my cream cheese melting in another pot doing little ribbons of a baby carrot cuz if I can possibly Chuck them in some sugar syrup then you know that's an easy step I should be able to do that I feel like I've got hands everywhere pots everywhere stuff everywhere come on Jackie you're doing well I would think about getting my cocoa color ready Your Graffiti color ready that's my main thing that I want you to focus on you got to go and is adamant that the graffiti has to be there forget the chocolate work at this point there's no time you need to make sure that all those other essential components are there so get on with it this is the tricky part it's fun part graffiti is fun I love Graff splashing it just go for it yeah go for it Go Go Rose give it a good whack R Splash come on give it a good spray r that look sick good work go on RAD 30 second R come on get in the canister I have 30 seconds to go I'm going to pop it in the gas canister and I'm frantic my hands won't work I can't get these gas charges into the canister and I just can't get it to connect and close up get it in [Applause] there right this is it 10 seconds 9 8 7 6 5 4 4 3 3 2 1 that's it time's [Music] up oh my God it didn't [Applause] happen obviously you're missing the tempered chocolate yes I'm also missing the cream cheese as well um I didn't quite get that finished in time um I really wanted to just make sure that I focused on getting every element exactly how I remembered it and how I remember tasting it and feeling it in my mouth that's good well proofs in the pudding isn't it Rose yeah yeah and proofs in what we cut open and taste Rose thank you thank you very much guys thanks Rose rose has to have done a great job with all the elements because a carrot cake without the icing is it a carrot cake let find out oh that's good that's very good oh look at that look at [Music] that wow she's done a really good job that is a very balanced interpretation of your dish she I think the flavors there are really beautiful I look really beautiful the sbet and the the cremo for some reason just pops which is interesting I like that I really do good good crunch on the crumb as well yeah for me that what's a stand out is that sbet it's bright it's vibrant it's fresh texture is lovely I think she took the longest didn't she take making the sbet but obviously well you can see look how bright it is beautiful so exactly what are you going to be cooking we've had very specific instructions from his Royal highness's staff about what is required at today's reception You Are by rooll command to create a canop menu a canopy menu that could only be made in Australia your canipes must include indigenous ingredients Australian native flavors and our unique local produce each team is to make a minimum of four types of canopies one Savory one vegetarian one gluten-free and one hello in total each team must make a minimum of 450 canopies oh my God this is definitely the biggest challenge so far far I mean we're cooking for Prince Charles and we have to do 450 canipes have to be top-notch amazing and delicious so it's a lot of pressure today you have 3 and 1 half hours to get everything ready for the start of reception and when the guests start to arrive you better be ready all we can say is if you are not nervous the three of us are nervous as hell there is a lot at stake here today really is a a once- in a-lifetime Opportunity you're not just cooking for us you're not just cooking for your place in this competition you're cooking for Australia you ready excited I hope so your time starts now good Lu guys let's go let's go let's go let's go vegetarian gluten- free gluten and the SED cracker SED cracker cracker with yeah gluten- free the first thing we do is we get into planning seated cracker with a WABE T quondong plum jam K's got a clear idea of a gluten-free option I have some ideas for veggie like a go cheese Mose with beetro y and Reese wants to do a vegetarian option so I decided to do the H option I want to do a seafood dish I could take on basically an Aussie fish and chips and have puk's face do it like a TI in a tight air what about the last one it depends on what they have all right I think we should go now we've got to go let's come in the pantry there's this River mint and we all know mint goes really well with lamb so we figure out we can probably do like a river minted Lamb with is there cond in there babe oh there's got there's ants think they're super cute just take them timing today is going to be probably the most important thing um 450 serves of canopies are going to take a really long time so we need to think about where we can cut time and that's what's going to see the team win today we should get all the bases done first so okay well let's work on that for now and we'll do taste test y guys we're working so well let's keep it going we're starting on the pla yeah yeah oh my God look at his guys let's go guys push there so many cucumbers I thought it' be I'm nearly there listen up team 90 minutes before your first canopies have to be served come on guys push let's Hustle come on guys you need to start assembling come on come on guys we can do this yeah let's get these shells done I just got to check that barel today for the red team I'm in charge of the Halal canop and I'm going to do a little bit of a PL on Aussie fishing chips my potato twill is done my fish is being poached it's looking good I need to get onto the tart sauce I'm using kakala chopped up really finely kakala is also called pig face and it's a strain native succulent that grows by the beach it's really salty and crunchy and I think it will be good spin on a classic [Music] tart I've got those ants too can we put that on a dish I found these green ants in the pantry Prince Charles loves native ingredients so I want to use them today have you tasted the ants can I I I'm going to try it because there's no point of putting something on if it's the green ants are really strange because they don't taste like what you think ants would taste like they're sour but they're sweet it's kind of like you've taken a raspberry put some flowers on it and rolled it in Pepper um the answer delicious do you think we put them on what do you reckon re what the hell no I like them they're weirdly night yeah thater though a lot of these ingredients I've never heard of let alone cooked with before but I think the sourness of the green ants will go well on the Rhythm minted Lamb with labar so maybe it's like a good carnish to add we can definitely put it on yeah it's like a tiny little bit acidic 30 minutes guys we really need to push now come on so is all that meat done that lamb is done I'm on to the tart now so today I'm in charge of the Glen free option which is a seated cracker with the WABE tart and quondong the WABE is Super Fresh we're using native ingredients W It Be So Soft let's not muddle it by cooking it let's serve it as is Oh Come that s is taking an age isn't it it's taking so long what what can you do can you get the others to help you how um Chloe's going to be on it as soon as she finishes putting her stuff in her Piping Bag but this is the last protein that we've got um so half an hour I think we can get through it and you need to also pick through it cuz like you know you don't want little s bits like that in it and don't mess around cuz you have not got time you got 27 minutes come on come I really thought the W be TARTA was going to take less time it's not it takes so much time to get the sen off I'm really feeling the pressure I'm trying to cut as fast as I can but I still need to mix it and then portion it look I'm feeling pretty stressed cuz I'm cooking for the future king of England we all are and we need to make sure that everything is delicious basically we're going to get it done okay I'm almost done and then we can start assembling now that my WABE has been finally diced I'm adding Capers to it some anchovies olive oil and I give it a quick mix my WABE canipes I think are delicious but they need a little bit more something else I've been looking for a way to use these green ANS and it occurs to me it's going to be so perfect on my WABE dish R do you think there green ants go on the lamb or the T um I and the lamb oh no the T on T 100% come on come on come on 2 4 6 8 10 final [Music] touches one minute to go sash come on don't slow down come on okay I've got 50 on each tray here for the 150 and I got leftovers how good does that look yeah this is it this is where it all counts oh my God service Time come on just get them on in 10 seconds 9 8 7 6 5 4 2 1 service begin good luck guys good luck guys roll up Good Luck Good [Music] Luck it's a b he has a 10 year anniversary and Prince Charles about yeah so exciting are you nervous yes are you nervous it's gone quiet here he [Music] [Music] comes well good evening ladies and gentlemen and welcome your Royal Highness to Darwin it is our honor to host you tonight and an honor to have you here at the Royal flying doctor service Darwin tourist facility I'd also like to thank all of our guests to join us here for this very special occasion and of course to have the Master Chef team to serve us here and we wish their contestants all the best of luck so please enjoy your evening ladies and gentlemen thank you sa um this one's the goats cheese with the bush five Beach Tre and the munches we got to serve 450 canipes today it's such a huge task but once service started we got a really good system going teamw work guys I'm doing the Halal service please signs the Australian Fushion chips thank you Reese is paying both the Savory and the vegetarian so this one was the riv minted Lamb with the labar and pling up their gluten-free option so I've got a wabby tart with quong's green ants on a CED of cracker we've tried all the canop all four options and they're all really delicious they show off Australia well and I think they all look pretty like individually so I'm happy with what we're sending out service oh my God my voice like broke how ex morning red team Rees khah Chloe I'm really impressed I'm really impressed actually with all the little cracker B yeah I love it looks it lookss like Australia it's all yellows and Browns and that little flash of green you can see the quondong and the quondong CH you can see spice mix I'm drawn the little seed cracker with a WABE with a COR do Cheers Cheers nutty Smoky cracker and those hands are delicious tons of texture that real sharpness of the quondong and then the waby coming through is kind of like a a lovely round metin at Tara absolutely all that time they took cutting it well worth it delicious canop next one I want to try the fish fish actually good on good cold good [Music] cold I love that I love how she's poached the fish flake the fish but I really love that crunchy potato base it's really nice Go shoes let's do it oh yeah I love that and you know I love that cuz I think the goats cheeses are such a strong flavor but the native spices which is so kind of they're kind of dry and Dusty the the Alis spring mung tree pulls the goat Tre back into line and the goat becomes a brilliant brilliant brilliant backdrop for him lamb so this is with the river Min little cracker on the bottom it's fantastic feels super crunchy doesn't it you know as everything here how goes that rage yeah lovely delicious For Me overall red team have really used these native ingredients in a real sophisticated Manner and they've done a cracking job service [Music] please you can lift your Lids on one 3 2 one oh my go oh my gosh ooh baby condong so God well so Ben some some fantastic ingredients that should be making Australia famous at the moment talk us through what's in your box so we have uh sea lettuce here then we have hand dived Port Philip Bas scallops wax flour you are kidding me this is Wadd seeds fresh cheese made with Organic Jersey milk the juice of lemon Aspen quondong and Kangaroo cool and increasingly these ingredients are becoming more common in certainly Australian restaurants but also you know just in the way we cook at home is yeah they are I mean this is the true Taste of Australia and I think that it's really exciting to see them popping up in more places are you ready yes George your time starts now [Music] go the first thing I I do is taste all the ingredients I've never used lemon Aspen before it's like a punch in my mouth it's super lemony which I love so I decide straight away that I'm going to use a lemon Aspen to make an ice cream sandwich I'm thinking of some sort of biscuit with the wle seed and the sweet and sour element with the quondong to give a bit of [Music] balance my concept for this dish is similar to a duck pancake I want the to be able to pick up a crepe and then put their own sauces on followed by the kangaroo filler I'm cooking the kangaroo over high heat on a griddle pan and just see the outside really nicely kangaroo's are really lean cuted meat so you have to cook it rare otherwise it just goes tough today I'm cooking a native elements Ice Cream Sandwich what's happening here you got a short crust pastry or no no like a a biscuit to go with the dessert so what's the dish so I'm going to do a lemon Aspen ice cream quondong syrup jam and a water seed biscuit it's not a bad combination is it I don't mind that but if you're going to do something very simple you got to nail it yes true it's got to appeal to B Gary's right I need all these elements to be perfect I'm feeling pretty good at the moment the ice cream set the biscuits are cut out the Jam's done I just need to get this bad boy together so I'm just putting some of the quondong jam down at the bottom and it's got a nice bit of acidity but it's also quite sweet so just balancing that with some fresh quondong I think adding the fresh quondong will bring in some sourness some freshness and refresh the pet I would love to get Taste of by Ben so much I've been a big fan of his that would be the ultimate what time just one minute left 1 minute to go last touches come on my vision for this dish is to put the r on the plate in a ramkin with the egg yolk on top and just the crackers on the side when I try and get the egg yolk out of the bowl the first one breaks in my hands time is running out and I have one egg yolk left I've got to be so careful that it doesn't break oh my God it comes out and it's still in its perfect shape and I get it on the plate not sure if some of you are ready but 10 seconds 9 8 7 6 5 4 3 2 1 your Ed up hold on [Applause] guys that looks [Music] amazing right they call out my name and I'm just like wo Mystery Box not normally my thing but today in the house beny it's kind of a dream just walking up to the judges and placing my bowl down for them to taste the dish is native elements ice cream sandwich there quondong Jam at the bottom with some fresh quondong lemon Aspen ice cream and W seed biscuit it's so good to see you confident your chest is up that's the the result of you putting your head down your bum up and going for it well done thank you I think I think the presentation is good it's nice and simple you know the hero obviously is the ice cream done back in for a second that's [Music] it I love it I absolutely love it I love it I I think what it is is that the the everything just fits and and it's very comfortable it's delicious that biscuit you put wle in there as well didn't you it's delicious and the ice cream very very well balanced perfect sweetness lovely texture not over complicated and just a a delicious bowl of food and that biscuit I love that Biscuit the chewi of it is the bit that I love the most Ray I think that you created something super delicious thank you you were the only person I think that cooked the quondong and then served the quondong RW and I think that had the ability to kind of cut the sugar and it tasted fresh and it really tasted natural of the fruit so well done thank you you taken indigenous ingredients you've made them every day and deliciously every day and that's hard to do well done Ray thank you I'm on Cloud9 it's nice to make my mark and make a stamp and say hey I'm here I can cook and I need to be considered in this round we would like you to cook cook us a dish that represents your Australia it can be anything you like sweet or savory but you do need to tell us why it represents Australia to you got it this is it guys Moment of Truth at the end of this round one of you will be heading out those [Music] doors you got 60 Minutes to bring us your Australia on a plate open pantry you can use anything in the garden and today if you want to Plate up in the tasting room we'll give you 30 seconds to do so but totally up to you whoever Cooks the least impressive dish they're going home you ready you 60 minutes starts now come on [Music] guys what are you making Ry Cherry ripe Cherry ripe I'm going to do my own take on a cherry ripe with some native Citrus with coconut cherries duck chocolate there's nothing more Australian than a cherry ripe it's one of the oldest Australian chocolate bars it's iconic so today I do want to take my own kind of personal Twist on a cherry ride this can't get any more Australian and I want to make this dish look a little bit like Sydney Opera house today I'm basing my dish on Cherry rip what are you making Ryan coconut gelato I'm making a coconut gelato and a coconut daqua a cherry and blood lime compart and chocolate whip [Music] ganache come on right and I'm going to elevate it I'm going to add some yogurt snow sh I'm going to have some native Citrus and different textures throughout the dish Reynold Australia on a plate Cherry RI Cherry R first thing that came to mind so flavor is going to be cherries coconuts um and dark chocolate Okay um and a little bit of native Citrus and I want to try make it look like the Sydney Opera house with the mer shards that's for me Sydney's home yeah cool so it's going to be played L the Sydney Opera house I'm thinking we lift the CL and there is the Syd oper house inspiration of inspiration it sounds interesting it does you got enough time to do this you've got a lot going on how long do you think you got left uh 40 minutes you got less than 40 you got 37 37 all right this is not a day to experiment take risks I know right I know like you want to be in that top 10 mate it's right there what's that Reynold this is for the daqua I am doing a lot of elements in my dessert and I'm whipping up my ganache for the Cherry rip oh my God you're crazy Reynold did he just whip gache yeah I didn't even know you can whip gach whip ganache it's a really light and consistency and flavor it's kind of like chocolate mousse what's the red syrup uh it's cherries and blood limes I have to churn my gelato using nitrogen and it makes a really silky smooth ice cream and also make a yogurt snow so this is really going to be very tight but I always want to push further and further cuz as the competitions get hotter I need to put up dishes that are more impressive nice Rey your chance to secure a place in the top 10 ends in 10 minutes come on 10 minutes ago and I've got everything done for my Chevy rap dessert except for my mer shards which was meant to look like the Sydney Opera House running out of time I haven't got my mer in yet this merang needs to be super thin I don't have time to make a stencil and create little pedals that will look like the cityy upper house I'm just going to try and bend it and shape it as it comes out of the oven come on Ray Ray top 10 is so close you go 1 minute to go minute 1 minute another the let's go come on Sarah oh so juicy I take my merang out of the oven and it is cracking and breaking it was meant to look like the Sydney Opera house so it's not looking like what I want it to be it's not bending I'm going to try my best to get this merang off the Silicon mat because I want to still get that onto the plate I'm going to PL up my dish in front of the judges so I would try my best to make it look like the Sydney Upper House here guys are almost there at time 10 9 8 7 6 5 4 3 2 1 hey that's six let's talk about the dish uh it's my take on a cherry ripe it's uh Native Citrus uh blood lime and Cherry compt with a chocolate mousse uh coconut daa coconut gelato yogurt snow with cherry freeze ride and morang shs and is there any reason why you go Australia on a plate Cherry R first thing that popped up with Australia was Cherry R um and not just that I wanted to make it look like Sydney at Opera House is it going to look like the oper house it's going to look like the opera house man that's what you promise I know of course it didn't work out um cuz I put my ranks in too late or you can uh get out there and stop fting out mate you got 30 seconds [Music] Reynold thank you very much thanks guys thanks well from this angle I can see a maybe a deconstructed artistic interpretation of the Opera House sales opera house or no opera house it looks very very [Music] delectable there's no need to talk about the technique here cuz it is all Flawless from the wafer shards to the coconut ice cream it's all how it is exactly meant to be the flavor composition and it's all exactly how it's meant to be that coconut ice cream is like just give me that in a cone and it's happy days I mean that the texture of that ice cream cream is the bomb the chocolate Mose is super rich and with those pitted cherries in there it just makes it even richer again but then that so yogurt popcorn Frozen number cuts across your palette I loved everything about it I'm a big fan of the Cherry RI the dark chocolate the Cherry the coconut all Faithfully represented but just in a way you know we could never have conceived it because it's come out of Reynolds amazing brain there's a new menu item at his Resturant [Music] [Music] easily

Channel: MasterChef World

Views: 13,096

Keywords: #masterchef, Alvin Leung, MasterChef Australia, MasterChef Canada, MasterChef challenge, MasterChef pressure test, best dishes on masterchef, best masterchef dishes, cooking competition, cooking show, how to cook, master chef, master chef world, masterchef, masterchef best dishes, masterchef world, recipe, masterchef australia, australia, australia day, australia food, gary mehigan, george calombaris, matt preston, melissa leong, jock zonfrillo, andy allen, dessert recipes

Id: m171InD1jOI

Length: 39min 48sec (2388 seconds)

Published: Wed Jan 24 2024