Best Halloween Dish Ideas! | MasterChef Australia | MasterChef World

i've only got an hour left to prep and i still have to puree the roasted pumpkin make it into a cake cook the cake and do all the other elements like the maple bacon and the candied walnuts i'm starting to feel the pressure that either i'm gonna hit the mark fully with this dish or i'm going to completely miss it all together i just put the pumpkin cake in the oven i've only got 35 minutes to go so i'm really am cutting it fine now that the pumpkin cake is in the oven i move on to the maple bacon i'm putting candied bacon on the dish to visually drive home the fact that this is savoury ingredients on a dessert dish i might have an advantage here we saw gary make a pumpkin dessert in last week's masterclass he used candied bacon in that dish so i'm hoping that my maple bacon might work well today too i'm happy with the cake the flavor's definitely pumpkiny and i think that with the mousse and the other little bits that it will be sweet enough i'm really not sure how the judges are going to receive this dish i like the flavours but ultimately we've got pumpkin and we've got bacon on a dessert you know it's a bit risky [Music] that's it preparation time's over well done [Applause] it's the end of two hours mison plus time is over and now it's time for service the plating is really crucial today i need it to be delicate and restaurant quality [Music] so i'm trying to channel all the other desserts that i've seen in cookbooks that i've seen chefs do in the kitchen and i'm trying to put that onto the plate and then i finish them off with my candied bacon and they're ready to take to the judges [Music] okay you got pumpkin may i know you've got a big smile on your face you happy i'm happy with how presentation is and i'm happy with the flavors so yeah considering i found it a hard challenge to be perfectly honest i found it harder than i thought i would at the beginning so what have you made i've made for you a moist caramelised pumpkin cake with cinnamon mousse maple bacon and walnuts brilliant [Music] i really enjoyed that i liked everything about it when you look at it it's pumpkin and it's bacon it plays with your mind and then once you eat it it starts getting sweeter then you go back to the salty bacon it's good i really enjoyed it it's good pretty good donovan uh i think you could try and make the actual pumpkin cake a little bit less dense it's a bit really quite heavy if you have to tweet the whole thing be quite heavy i'm feeling a bit worried that my cake wasn't perfect and it was the part that contained the pumpkin the hero of the dish that might have cost me big time thought have we reached the decision [Music] actually colin donovan thank you so much for coming into the masterchef house to not only bring a core ingredient for our contestants to cook but also to mentor them i'm sure that is an experience that they'll never forget [Music] this is going to be a really interesting result if danny is in the bottom two that means she can use her immunity pin which means the person who is ranked third will then have to take her place in the elimination today was an important challenge for all of you you had to impress three top chefs and also hopefully secure a spot in that finals week but if you produce one of the two least impressive dishes of the day you will go through to an elimination challenge from there one of you will go home to go home now would just be so disappointing having made it this far and being knocked out i think would be really hard to deal with we saw some impressive cooking today but we also saw some stumbles danny there was some good elements on your plate the licorice ice cream taste of licorice and the passion fruit jelly was delicious but as a whole dish it just didn't gel i definitely feel like i'm in danger of being in the bottom two today it is comforting knowing that i have an immunity pin but at the same time the consequences if i do use it are really weighing on me ally a beautiful dish using lobster but the core ingredient was salsa feed you didn't use enough of it okay in terms of presentation it was faultless a delicious cinnamon mousse but can i tell you some of us thought that pumpkin cake was a little bit dense i know all it takes is one little slip up and that can put you in an elimination alana nice crisp raised pork tail but your dish did divide us on the tasting table if you had taken those bones out it would have taken that dish to another level michael your dish was all about the core ingredient and you respected that the sea urchin was beautiful but the pasta it was stuck together and claggy after that tasting there were two contenders for that top dish for today both dishes made great use of the core ingredient and nailed the brief if i call your name please step forward michael [Music] when there's only five of us and to know that you've cooked one of the two best dishes it feels good cake top two i'm not gonna be an elimination challenge tomorrow hooray kate michael i was so proud to see those two dishes they were creative they were innovative you could see how your brain was working when we saw your dish on the plate i congratulate the both of you now you both did great work today but there can only be one winner the winner of today's challenge is okay [Applause] i'm the first one through to the finals i'm looking at the masterchef title it's in view and i just didn't think that that would be possible kate tomorrow you get to spend the day with matt moran to basically iron out any issues you have and prepare you for that finals week i'm so excited to be able to sit down with matt moran and my long list of things that i need help with and to have that one-on-one time you don't get that anywhere else and i just feel incredibly privileged michael you're the second person through to the finals despite the sticky pasta the sea urchin said everything that we needed to know i don't know what you want to do right now because you're at home you can either go down clean up or you know what pop your pajamas back on and have a glass of champagne thank you so much guys well done great cooking today walking away knowing that i'm a master chef finalist it feels very special the recipe says one and a half to two millimeters so i set the meat slicer and slice my pumpkin they're going to make them superb i have to push myself as hard as i can and i know emma's catching up quick she's snapping up my heels as i'm about to get my pumpkin slices quiet back ben and gary come over how are they uh ben oh they feel thick don't they they're very thick you need to take probably about a third off that at least i've got to restart this whole element again and to tell you the truth i really don't have time emma's at the meat slice of working on a pumpkin i have to wait until she's finished i had a five minute lead on emma at least now redoing my pumpkin slices has evened us up she gets her pumpkin done i get my pumpkin done she gets her syrup done i get my syrup done i get my pumpkin crivac she gets a pumpkin crive act we're going toe for toe let's go come on this is so close you only got 15 minutes left come on guys [Applause] 15 minutes to go and they need to finish off the time cut they need to whip cream and then fold the time curve to it you don't want to over whip this linton that's for sure i turn my back for a second to do another job and my cream's overwhipped there we go trying to do too much at once this is an absolute disaster i have to start this again that's it focus come this far mate just keep hustling it's absolute chaos in the kitchen linton is completely flustered i can see that emma's gonna make the same mistake watch your dams watch your dams yeah where am i watching it go to my cream and i've almost made butter i'm in trouble so i run back to the utilities covered i get another planetary mixer we just got to start again and just go hard this has come down to an absolute foot race we're both working on our cream at the same time too scared to even look at it now i'm folding my cream through and i can hear emma doing hers as well it's going blow from blow now is not the time to lose your head stay in control five minutes to go [Music] [Applause] so it's five minutes to go like how did that happen hold on so now i've got to check on my meringue in the oven have the rings bring it in and it's looking spot on good good beautiful and that's it so emma gets a meringue out and it just looks perfect it's getting a bit of crunch to it lincoln gets his out 10 seconds six five four three two that's it time's up guys time's up that was an incredible cook well done honey how'd you go first off yeah everyone and i've gone neck to neck in this last cook but we've still got 15 minutes to plate up we've got one final hurdle i want to know ben do you have the same kind of chaos in your kitchen over that dessert i've got a funny feeling no no no it was that exciting here it was exciting watching them actually i i think they put a lot more energy into it than i expected yeah and um and i like the desperation that i saw on their faces i suppose this this final bit the assembly is absolutely crucial what are we going to be looking for when you dig your spoon in do you think well the first thing it's going to be obvious is the pumpkin cooked enough um the second thing is is the uh is the granita frozen enough is the meringue still crisp um how does the flavor of the curd beautiful there's a lot of things we're going to be looking out for um linton's 15 minutes is about to start an hour of 45 has absolutely flown by now i have 15 minutes to plate up and i know this is where everything counts i know that i've let myself down with the meringue [Music] it's too thick but my granita and pumpkin slices are absolutely amazing i just get my dishes up in the nick of time walking my dish up to judges i know today is going to be a tough verdict you know i've had a great experience in masterchef my life has changed now i know that at the end of the day i just want to win i think it's within my grasp [Music] linton two points in front of emma how nervous are you i'm terribly nervous that was a really tough cook for me um and i went neck and neck the whole way but um yeah that cook definitely pushed me to my limits and every skill set i had and you've given everything your voice included yeah i put everything into that cook what do you think your sister would say to you now she'd be as proud as anything the last time you saw your sister and your mum your cooking's come on in leaps and bounds so i think they'd be surprised again to see where you are and what you've achieved it's now time for us to taste thank you very much guys thank you very much for that ben it's pleasure to meet you thank you too ben i think you should do the honors cheers what do you think of the presentation man a little lacking on the uh on the grated freestyle apple mm-hmm i think the stamp and the amount of apple could have been better mm-hmm oh well i'll have to dig in to find the rest after you oh it's nice and tender anyway i can get the crunch from the meringue texture is good basic flavor is good too ben what do you think well i think all in all the flavor's pretty good i think the cooking of the pumpkin is excellent i think you really nailed that it was giving and it's it's a nice flavor well we were worried about that weren't we and naturally now when you eat it there's no trouble at all diseases the pumpkin was excellent the balance of flavors is really good i mean the granite i'm surprised that he managed to actually get the the texture of it right and i think it's got a it's got a great balance of the the sour and the sweet and the thyme but i'm searching for the crunch of that meringue that's that's what i'm missing the first mouthful that i got i didn't get the meringue so perhaps meringue when you plated it wasn't quite perfectly distributed on top of it for me the kurds got a very very fine graininess yet which which wasn't there in yours but overall you know absolutely delicious and a really good job absolutely yeah well that's linton's dish tasted i think we should score and then get emma in and see how she's gone yep apple and rosemary tata tan [Music] yum but knowing maggie it just can't be an apple tartar tan custard and ice cream a custard an ice cream and a tata tan it looks like something that would be fairly simple to cook but i know how difficult all these little individual elements are going to be to make this perfect do you want a taste yes please when you're making the pastry don't overwork it feel the pastry if it goes back on you let it rest a little use your instinct with that you could hear how light that pastry is it's beautiful don't take the caramel too far the more you take the caramel at the beginning the more it can be too much at the end do you think they'll throw some up here the apples must be really evenly cooked i want the flavor of the apple and the slight hue of the pink lady to come through [Music] right there you go guys tuck in thank you [Music] oh my god that is fantastic [Music] your choice when you take the tattoo turn out of the oven [Music] yes i'm not sure you're a good baker this is this is very important if i take it out too early it's just gonna turn into a soggy thing it's a huge decision for these guys if they take it out too early it could fall apart your nerve make sure it's cooked don't pull it out too early but also don't pull it out too late i'm really impressed with how i met us caught up you're doing a good job er awesome it's really intense just to pick the right time to get it out i'm impatient at the best of times i feel it in my bed i know i can't [Music] i don't cook for maggie beer every day yeah it smells beautiful this is stressful man the tart needs to be on the plate ready custard in a jug i scream in the freezer five more minutes make decisions and make them quickly i'm agonizing i need to make the decision to get it out or leave it in don't overthink it do what feels right and smells right [Music] i think a bit more i would be scared i'm worried about the bubbles okay i'm getting it out now i am nervous but it smells right so now i'm looking at my tart and i'm thinking is it brown enough on top i'm stressing out do i put it back and put the temperature up or keep qatar 10 out and if i make a wrong decision it's the end 30 seconds [Music] [Applause] [Applause] [Music] oh [Music] [Music] [Applause] [Music] [Applause] ten seconds nine eight seven six [Applause] [Music] [Applause] [Music] [Applause] [Music] thank you [Applause] i'm very happy that i managed to caught up after all this catastrophe it smells beautiful from where i am i hope it will taste close or as close to what it should be looks beautiful and nate's yours can i have a look at yours yeah sure mine's a i think i might have my caramels oh sister carrots this deer looks beautiful it does look dark i like really deep caramelised sauces fingers crossed the judges like the way it tastes i'll be devastated if i have to go home today cooking for my hero maggie beer it's a bit daunting it's like cooking for someone who is so dear i put all of my skill and my intuition into this cook and i want to impress her i want her to enjoy my cooking [Music] normally at home i just scope it with a spoon for the kids never with the proper equipment [Music] how was that cook i don't think i've ever had such an experience in the kitchen and the emotion a happiness and the joy that i experienced i think it's it's first time i have to pinch myself i can't believe i'm here sitting in front of maggie beer it just brings me back to those years when i first came to australia and i didn't know anyone or anything and waiting for the tv show to come on tv and and watch maggie cook was it just made me feel at home samira that is so lovely for me to hear because if ever there was one thing i've wanted to do is make people feel comfortable about food i cooked by feel and i saw you cooking my field yes and so we have a connection thank you it's lovely how do you feel about that um it smells and looks good i'm pleased fingers crossed it's cooked properly samira thank you so much but it's now time to taste thank you thanks right maggie what do you reckon well it has the layers the pastry seems to be in layers which is what we wanted um it's uniform it is glowing it's got a good color yes it has a really good color she did fiddle around towards the end taking it out of the oven putting it in and so i'm really hoping that it's cooked all the way through [Music] [Music] thank you hmm well that place shoe's good that first bite i took it right from the edge because that lovely wavy part of the pastry where you could see all the layers the caramel is just right because the apple is shining through it's really good loving the tart absolutely loving it i think it's delicious the rosemary flavor the the pastry the ice cream tart super that lovely kind of just slightly bitter caramel i'm so pleased i really am pleased because it's all of those things coming together but the pastry is really what we're excited about and all the other bits are just enveloping it well i think the thing is you could take that piece of tartan eat it on its own without the ice cream or the cream i know boys i know calm down big fella i don't know if you could george let's let's try let's see if that's the case maggie what do you reckon yum it's got the right balance of acidity sweetness you know caramelization um it's fantastic that a pot of tea you're in heaven you are right well that was brilliant let's get the next dish in [Music] my pasta dough is resting in the fridge so now i need to get onto my pumpkin filling i'm going to dice my pumpkin fairly small because i don't have much time and i need the pumpkin nice and soft and caramelized for the filling i add some crushed garlic and some thyme a little bit of olive oil in there toss it together and put it into the oven olivia looks really in control today she's got her pumpkin roasting straight away her pasta's done zoe's not going quite as quick but she's going pretty well and i'm really excited to see how this all finishes up you're gonna roast it zoe yeah i'm gonna roast it just in some butter good job zoe's doing oven roasted pumpkin to fill her pasta really nothing wants to have greek serve but i can see her chunks are really big so i'm not sure how that's going to cook in time the clock is ticking she's just got to move faster geek moving girl come on zoe my second batch of dough with god's grace it turned out fine so i move on to chopping the bacon for making it crumble and i'll be adding a bit of flour and butter in it the crumb will act crunchy texture to the dish and bacon is always yummy now this is interesting what's going on here who is that i don't know i don't know it looks uh she's baking olivia what is that it's soda bread holy moly wow 35 minutes to go hopefully it cooks in time i'm not sure i get that olivia is trying to stand out and impress marco but this is a field pasta challenge this is just another thing that she has to do there's nothing like cutting it fine [Applause] we love to focus but remember there's an immunity been on the line 30 minutes to go [Applause] good job i've got my macadamia nut crunch i need to move on to my sauce it's just a very simple burnt butter thick sage with a lemon tell us about your filling i'm doing a roast pumpkin garlic and goat's cheese filling has the pumpkin pumpkins in the oven let's see show us come on come on showers don't hide it [Music] they're probably a little bit too chunky actually look at that hasn't even started did i tell you your time was not your best friend correct exactly if my pumpkin's got any chance to be cooked in time and caramelized these pieces need to be cut way smaller i don't need to put them in a frying pan on the gas rather than in the oven i should be focusing on getting my perfect sauce done definitely worried about running out of time hopefully i haven't ruined my chances i've left the pasta to the last possible moment i tossed the ravioli into the burnt butter sauce and play it up as fast as i can [Music] [Applause] [Music] [Applause] [Music] [Applause] i'm really happy that i got all the elements on the plate but i'm worried that in the rush i didn't use enough of my butter sauce it's really frustrating because the sauce is sitting there but i just didn't get it onto the plate was exciting wasn't it nice easy challenge 60 minutes cook the perfect filled pasta with the perfect sauce whoever wins this round gets the chance to win that immunity pin first up olivia in terms of meeting the brief i think the flavors in the dish are really great but i'm worried that i don't have enough sauce on my plate [Music] the question is little sauce first up olivia i'm really happy that i got all the elements on the plate but i'm worried that in the rush i didn't use enough of my butter sauce [Music] what have you cooked for us it is a pumpkin and thyme filled pasta bread and pan had a crumb with a burnt butter and sage sauce the question is is there a sauce and i know we saw you toss your pasta in the burnt butter but there was a large bowl of burp out of there yeah generous with crumb with sage with pancetta you should have been more generous with the butter it's pretty it's a very pretty dish and the little raviolis themselves look fantastic [Music] [Music] well from the brief perspective the ravioli is nice the only thing is that what marco mentioned about the butter when you add more butter and it actually becomes a sauce you don't get that greasiness it's like reasons watching you work i was like soda bread my god what are you doing but actually i have to apologize to you because to put that technique into there i think it's a great idea this dish tells me a lot about you it tells me you understand flavor you understand texture you understand technique but you need the butter to absorb the crumb very clever dish i'm kicking myself a little bit i feel like if i had a little bit more butter on the plate that the overall comments would have been a lot better but to hear that from marco is surreal zoey [Applause] [Music] so what have you cooked i've made a roast pumpkin and goat's cheese ravioli with specks sage and butter sauce and a macadamia crumb i love the generous chunks of bacon it looks really wonderful [Music] [Music] i love it [Music] i absolutely love it i love it because you've not been shy with a nutmeg you've sweetened that pumpkin with a bit of honey which is great so you've got over that problem there's enough butter lurking in the bottom of the bowl so you actually get that that kind of thing's absolutely delicious i love the sage i love the crunch so for me that that's a cracking dish flavor flavor flavour really good pasta too thank you you know when i looked at it first i thought there's not enough sauce but when you eat it together it works brilliantly delicious delicious delicious i like the fact you didn't overcook your bacon to the point where it's gone salty really good well done thank you zoe it's pretty obvious that you have won this challenge you will be cooking again congratulations it's a beautiful ingredient set wonderful some butternut pumpkin chestnuts chicken thighs i love a crisp skin you know even when it's cooked without the meat fried like chicken crackling oh yum some pippies from south australia delicious fresh ginger for me i love that it gives that incredible warmth and pancetta some fetter and i've got some cumin just one of my favorite spices if not my favorite spice there's sweet there's salty there's heat and there's warmth everything here i could live off this for a very long time i'm very happy and really these ingredients i feel it'll be impossible to eat badly no excuses really no delicious food i'm getting hungry so you're all thinking thinking hard what am i gonna cook for nigella pressure is on you have 60 minutes to cook one delicious dish using at least one of those ingredients you have your usual staples underneath the bench what you need to know is we're only tasting the five best dishes of the day so if you want nigella to taste your food you need to be at the top of the pack and don't forget the winner of this challenge gets the advantage in the next challenge the invention test so you want to win nigella do you want to do the honours kick them off i do i feel as nervous as you do so your time starts now [Music] you've chosen this amazing mystery box there's so much there so much i think the challenge is going to be the versatility interestingly unlike most of the mystery box there's always one ingredient that doesn't quite work together whereas all these ingredients i reckon you know it works i hope we're going to see some interesting stuff you want to see them playing with those sweet salty flavors as well as the creamy and the crunchy you've inspired so many barometers to reach for the stars we know that someone will make it and that means a great tasting i want everyone to make it [Music] so much i'm so excited 13 year olds at a justin bieber concert have nothing on what i have today for nigella [Music] i take my cake out of the oven i frantically try and get it unmolded it's cooked well but i'm so worried that my cake is going to melt my ice cream finishing touches come on hurry up it's frantic but it's wonderful the crispy ginger is going to give some beautiful warmth to my dish and it looks quite nice i'm loving it i'm really happy with the chicken i've got my nice little pancetta and chestnut crumb and my puree is going to sink through and tie the whole dish together i've got the parfait and the twill sculpture ready to go and i want to put the cubed pumpkin all around that the crumble and the bacon bits i'm really pleased with the presentation of this dish and i hope that it works all nicely together yum 30 seconds you've got 30 seconds come on i'm living so stressed my life i have three chunks of pumpkin cake on my plate and i'm trying to get this semifredo on but it's melting in my hands i have no time to fix this i put the semifreddo in between two pumpkin wafers so it doesn't melt with the hot cake but it just looks like a big mess i'm so disappointed that is definitely not enough to get tasted by nigella [Music] ten seconds to go nine eight seven six five four three two [Applause] that was so much fun oh my gosh that was crazy it's so disappointing to not be able to play a layer cake for nigella she's a massive hero of mine and to have something so clear in my head that she loved and then to not follow through is just bits plating i think i've just blown all chances of getting this dish tasted we wouldn't in all honesty expect anything but an absolutely brilliant and fully energized cook and that's what it was nigella put together a beautiful mystery box full of ingredients that let's face it all went together so we've picked our five top dishes first one up to the bench is heather really hoped that this would happen today it is food from the heart and someone that i would love to impress so it's a big deal menu description it's an open filo pumpkin pie [Music] wow that looks glorious isn't it yeah it looks amazing can't wait for nigella to try i've learnt a lot from your cookbooks so yeah it's a real privilege another big mouthful but never mind never stopped me before is that your bit yeah [Music] gee do you love it you can tell i think the contrast of textures is fantastic but more than that i love the flavors the smokiness and subtlety means that you keep wanting to go back in for more this is something that creates joy perfect it's a highlight for me the stuff we've eaten on the show this year i love the creaminess from the puree crunch from the filo it's a delicious dish you know there are moments in the competition which we all love where a contestant puts up a surprising and delicious dish an unexpected dish and we all kind of shake our hands and go yeah fantastic that's what the show's all about and that's exactly what you've done there well done well done heather my heart's beating so fast i'm super proud of myself this is why i'm here and this is the level i want to be at next up jimmy [Music] nigella lawson is going to be tasting my food my food is going to be in her belly oh my goodness [Laughter] always ready to eat jimmy you're happy i'm really happy you should be too so what's the dish the dishes are chicken thigh with um ginger and kamu and i've got puree of pumpkin and chestnuts good stuff i'm loving this that sort of burnt hay of the ginger i'd love to see more of the crispy golden skin because i know that that's one of the things that nigel is a big fan of but hopefully it's under that crispy ginger on the top right yeah gentlemen please can you talk amongst yourselves no i'm not eating jimmy and i just having a moment being i think you know what matadi about the chicken skin would have been great to have that because there's that thing of crunch i actually think the ginger could have come up even more but i don't know whether that's because the pancetta is so incisive in its salinity [Music] does that mean it's kind of strong and salty yeah you got it but i think it's got a rather laid-back sort of warmth that i like i think it's delicious i love the cumin i love the chestnuts and i love the fact that even though the chicken skin's not crispy i think at least it's golden brown you get a nice sort of ginger and it's delicious let's be honest well done jimmy great thank you [Music] [Applause] [Music] [Applause] the judges love it and i'm happy next up [Music] charlie [Applause] i've done a crispy skinned chicken with a cumin and feta pumpkin puree chestnut and pancetta crumb and just some fried ginger on top would you like to do the honours i'm going to take a bit of everything i'm going to take a bit of this bacon at chestnut confetti that's a good word he does the whole time thank you nigel he eats of his knife as a disgrace [Music] absolutely delicious it's really interesting when i compare it to jimmy's dish and jimmy's love the cumin love the caramelization on the chicken but now i've tasted that you have just you've turned up the volume you've just gone let's max it out full volume on the cumin that lovely sweetness in the pumpkin that's what i'm talking about the flavor you've got in that puree is fabulous thank you that is my type of food thank you so much thanks guys [Applause] you

Channel: MasterChef World

Views: 96,430

Keywords: masterchef, #masterchef, master chef world, best dishes on masterchef, master chef, how to cook, cooking show, cooking competition, masterchef world, masterchef best dishes, best masterchef dishes, masterchef australia, masterchef australia compilation, masterchef compilation, halloween, halloween dishes, halloween dishes ideas, halloween dishes 2021, halloween masterchef, halloween ideas, pumpkin, pumpkin dishes, pumpkin dish ideas, masterchef australia pumpkin challenge

Id: epC3bhSceGc

Length: 46min 33sec (2793 seconds)

Published: Wed Oct 27 2021