Best Immunity Pin Challenges | MasterChef Australia | MasterChef World

your choice is between fruit and vegetables samira what's the decision uh we decided to go with vegetables smell look of that table of vegetables come on so chef's dream i'm going to do a potato meal for you it's a puff pastry custard layered up i'm going to use the potato as the cream and the potato crisp as the pastry i'm competing against samira and i'm really hoping that the judges get where i'm coming from with this dish i grab some prunes and some preserved orange and i think awesome this will really bring out the potato flavor i'm trying to stay under gordon's radar hoping that he just skips over me completely you can't use canned fruit by the way you know that right no fruit at all joe i'm telling you prince [Applause] no fruits it's a vegetable challenge and they must be sent to stage i feel like an idiot not too late to change your mind all right joe i'm making a pillow with roasted pumpkin and quail how are we doing i'm going to debone the quail now my idea was of just hauling it so either go down there and smash that whole thing through there or you go through there like that you take out this center bone here or you take off those lovely breasts there and you've got the two breasts choice is yours okay okay good job to have gordon as a mentor right how's the button squash tori is very scary now start visualizing this on the plate okay so you get a little bit of finesse he's pushing all three of us forward towards that pin work tidy yes everything you don't need get rid off yeah timing is of the essence now okay winning a pin what does that mean to you oh it means a lot to me come on get together come on [Applause] fascinated with this midfield dessert fascinated white potatoes that is a bold move uh because everyone knows how to cook this or can get their hands on it so and how are you cooking the potatoes i've soaked them i've dried them off yeah i'm going to fry them and that's my pastry now they dusted with powdered sugar is there sugar rosemary sounds amazing i'm replacing the pastry element of this dish with potato crisp it's a bit scary because these crisps has to be lovely and crunchy 20 minutes remaining let's go turn that breast over quick that's it smart gently kiss it underneath one minute turn it back over ninety percent of that duct gets cooked on the skin seal it in lock in the flavor turn it back round skip side down let's go back on track now yeah i'm feeling calm now nice nice it sounds amazing it tastes great yep okay so think about the finesse yeah yeah as the vegetables need to be front and center i want to feature this cucumber as much as possible so i've decided to use it as a casing in a way for a catalonia i'm shaving really thin slices of cucumber and that's going to be my wrapping around my mousse how is that yeah really beautiful so is there a way okay of getting the cucumber peeling it gently and taking those first slices off there without the seeds because what's in the seeds so what happens to water when it breaks down it starts to run out yeah yeah germain just so you've got no seeds and i think then it's almost like a perfect cigar yes yep yep this comes off young man and you may have one of the most exciting desserts a vegetable has ever seen i'm now wrapping my mousse and i want it to look really pretty but it's so nerve-wracking because it's so delicate and i'm shaking a little bit but i'm getting it done so it looks really pretty how you doing rhys yeah trying oh she's still hot my brother is cooking away so now i'm thinking i need something sort of creamy for this dish i run into the pantry i see some silicon tofu milk and silken i want the texture of the tofu to be almost like a nice mayonnaise you are ice man for the master of kitchen tonight it's great to see that level of composure at such a young age first love of cooking started when when i was very young i cooked for myself coming home how old were you first started coming for yourself 10 years old i love that good are you what are you doing no i'm just going to layer no cornelling if this doesn't work how you going to pull it back joe i'm your dude tell me what you want hold under a colander [Applause] when i woke up this morning i certainly didn't expect to be in the arms of the great chef you know what i think he likes me he likes me where's the beef the beef is in the fridge gordon the beef is in the fridge yes it's still not in yet it's not in your church man you're playing with fire tonight [Applause] the vegetables and the duck i'm gonna plate them up in a beautiful modern manner it's not too much less is more less is what less is more shelter at me less is more louder less is more i can't hear you this is small let's go stop dressing let's go less is more gonna be my motto from now on 60 seconds to go let's go come on [Applause] i'm gonna be pushing at the time i just need to get my dish on that plate just try and bring it off together 30 seconds remaining 30. come on let's go john let's go come on let's go [Applause] [Applause] [Music] [Applause] [Music] today you will be cooking for immunity against jamie oliver [Applause] hello make sure you kick my ass so you've been you've blanched these already sweetheart yes i have mm-hmm and you're cleaning up your your artichokes what are you gonna do with those um i'm gonna just do them in a bit of um oil lemon chili maybe a bit of herbs as well and how are you going to cook them um just like i'm going to do them on the stove top yeah for about 20 minutes if we've got time nice nice good on you we're cutting out courgettes here yes how you doing babe i'm doing okay i'm glad you're getting rid of those fluffy inside parts of the courgette they never taste very nice do they no see that jules trigan and alice your head start is now up jamie you can start cooking buddy [Applause] [Music] this is nuts [Music] okay what we doing [Music] [Applause] [Music] i was hearing jamie's knife skills i was seeing jamie's knife skills that guy does stuff with his eyes shut he'll look around the room he'll talk to people and he doesn't cut a finger or lose his finger he's spot on this is a very humble challenge you know anyone can do this at home it's just good taste good combos good timing um so they actually could all get immunity if they do a really good job today [Applause] oh it smells lovely [Music] i think my figs are going to be really tasty with the goat's cheese i'm liking the look of my scampi with a fennel salad a bit worried about the artichokes but i think the flavour's going to be nice but i still need to get that tomato salad ready and i haven't even started to cook my asparagus for the broccolini i place it in the steamer then add some chili mint and pine nuts [Music] i cook the squid quite quickly probably for about a minute a minute and a half the squid is kind of a bit of an afterthought i'm thinking i'll probably get penalized if i don't use it so i flash fry that pop some tarragon on top it's harrigan squid perfect match see how it works come on ladies oh tregan looks amazing oh jamie sorry girls but jamie's got it all over you today i really don't know i i am slightly panicking jamie nothing like a little bit of old school that's what we call [Applause] [Music] you had 30 seconds left [Applause] [Music] is there anything else to put on here [Applause] [Music] [Applause] guys you have ten seconds left nine eight seven six five four three two one that's it [Applause] oh thank you so much thank you thank you thank you so much have a look what you've done wowzers all these different looks and feels and my lord [Music] you happy you proud of what you've done yes i'm feeling quite confident with my plating and i'm feeling quite confident with with most of the elements i think that we've all done really well but i look at mine and i think oh yeah it's maybe got a little bit more color i kind of wish i put more on the platter i think it kind of looks a little bit better especially when you compare it to jamie's look at his never be cocky that they could whip me they could whoop me but you know if i'm going to get battered by three beautiful girls then that's fine but um but deep down of course i want to win t but not any old tea bag this region produces 40 of all the tea grown in japan wow and in this round tea is your hero ingredient [Music] this is some of the finest tea you'll ever get in the world i mean this is cracking stuff and you are so lucky to be cooking with this hope you're excited same rules as last time you've got 60 minutes open pantry one delicious dish so you cook whatever you want one of you is about to win an immunity pin clear the broth is tasting really nice it's quite strong in tea flavour i'm about to poach my chicken so i'm just getting it to the right temperature before i pop it in i'm extremely nervous about poaching the chicken poaching the chicken breast is really dangerous you can overcook it so quickly and i'm not sure how long that's actually going to take i'm just going to do it by feel golly hi uh so i'm going to cook the chicken with the gen my cha and i'm gonna poach that in like a broth tea broth yep okay so which part of the chicken are you gonna use the breast okay so if you're gonna poach that you need to make sure that it's really really gentle otherwise it's to tighten it up yeah really that really scares me i'm concerned i'm concerned that you know poaching chicken like that i'm concerned it's going to be dry i'm really starting to get concerned about the pressure cooker everything else is done i just need that pork one minute you're all right take take deep breath i'm kind of calculating in my head how much time i actually need to cook the pork belly release the pressure plate everything and i'm seriously concerned the pressure cooker times down it dings and i quickly release the pressure from that minutes to go guys six minutes oh my god come on [Music] pressure might be releasing from the pressure cooker but it's certainly not inside me [Music] i know that i'm only gonna have like a minute or so to play this dish is more than just the pin this dish is basically this one chance which i felt i could bring my heritage and my future together in one dish you are running out of time if i can't get it together in time it would be the most devastating situation [Music] this pressure cooker is taking forever i just i just needed to release all the pressure already just ah i know that i'm only going to have like a minute or so to play i just i need it to be done now i'm really cutting it down to the wire i still have to get the pork out plate it to get everything else ready so really going to be working down to the last second i think get everything ready sarah yeah while i've got the pressure cooker kind of steaming away i'm waiting for the pressure to come down i quickly plate as much as i can i've got the bean curd skin and some of that black fungus just mixed through it i've got that on the plate i've got all my daikon cut up i've got my mushroom sauteed i've got my garnish i just need that pork come on come on come on come on come on come on cook three minutes to go that's it three minutes [Music] [Music] the time has come to check my chicken breast i have to get out of the poaching liquid now if i'm going to get any on the plate oh my gosh moment of truth [Applause] [Music] what do you think it's nicely cooked it's actually really juicy yeah i'm really happy excellent [Applause] [Music] it is so juicy and tender it is the best chicken breast i've ever tasted i think today's the day to pull out a perfectly poached chicken breast finally the steam stops from the pressure cooker and i am just i'm so happy and i'm checking the pieces of pork oh that piece is good [Music] i've never seen the girls cook so well they're really cooking up a storm they've both put up such amazing dishes and with this kind of cooking going on whoever wins today is going to be a force to be reckoned with come on sarah this is looking amazing it's exactly how i wanted it um so now i just got to go like the wind oh yeah this is exactly the texture you want that really comforting soft tenderness i think i'm back in the running for that immunity pin pork and chicken done to a tea one minute again [Music] to plate up i put some blanched greens into the bowl i've got my charred corn and mushrooms and then i have three beautiful slices of that poached chicken on top i'm so proud of my dish i think this might be one of the best dishes i've put up in the competition so far finish it off sarah make it beautiful come on come on [Music] i put the daikon on top of the pork belly and i'm sprinkling over some more tea salt it's got this cool speckly effect and it really showcases the tea oh that tastes incredible with that salty tea it's delicious i'm so happy with this ten seconds seven six five four three two one that's it oh my gosh [Music] smells great jesse i've had my lobster boiling for about seven minutes the fancy has cooked because of the shell so i'm not sure if it's gonna be over or under but i decide to pull it out i'm really worried that i won't have time to fix it up we're going up against two two-headed chefs if i can't get my lobster perfect this could be the downfall of my dish [Music] if i was serving that at a restaurant right now it's probably spot on the lobster's cooked absolutely perfectly it's a massive relief how did it look beautifully i think it's really nice good job it's the hero of my dish so i'm feeling really good about the chance of winning a pin all right it's time to lift the energy there is 15 minutes left let's [Music] the big clock is quite daunting i've still got to get this upper roll jelly to whip up jackie looks really nervous we are like not breathing on the gantry come on hurry up get it happening they have no time to get their dishes finished particularly their dessert does this have to set it does have to sit yeah it does have to sit i just overheard they're struggling with the dessert i've got a really good feeling that today is the day thanks shannon you win today you've pretty much got a guaranteed road to the finals yeah yeah okay my moose has just frozen set solid and all i need to do now is to start to assemble that's good randall with less than 15 minutes to go i start working to finish off the passion group sphere i'm just going to skip out the middle i have to work fast i thought the mixture is going to melt while i'm working after i place the pineapple into the middle i put it back into the blast you let it freeze again before i put the two halves together [Music] you've seen monty there's a very very relaxed attitude over there very controlled very organized only 11 minutes left look at this multitasking the beautiful thing about watching jackie monty even though they are running out of time they work so well together it's like clockwork what plate you want to go on large flat plate this one this one this one yep it's actually really amazing to watch if we worked like that in team challenges we'd all win nice job jack to plate up i grab the bottom half of the coconut and fill up the coconut granita putting the final touches on a bit of lime zest a bit of fresh mint and some dehydrated pineapple in the middle of the green it will be the passion fruit white chocolate sphere i checked the two halves in the blast chiller and they're not as frozen as i hope it to be i don't want to risk melting them so i put the two halves together in the blast chiller but i'm really nervous it's going to lose its shape so i'm going to leave it in there for as long as possible before i play it up five minutes to go five minutes to go i think i can do it you think you can do it back into it come on the moose is really important to me this is my recipe i made it up i put the glaze on top for the moose oh my god and i'm happy with it i'm feeling really relieved blaze is on monty both teams seem to be doing really well both of the dishes will look great this is going to be an interesting tasting it's going to be a tough one for the judges to pick [Music] assemble the snapper the scallops the plum and the mussels a little bit sporadically so that as you come in there's a good chance you're going to get a little mouthful of each now my full energy is getting that dessert plated [Music] now is the time for the mad dash shave it like that that's okay shake is nice i got a ramekin so i make it in the freezer the nuts go on do you want any grapefruit on there yep let's go let's go let's go i am [Music] two minutes to go two minutes two minutes we're gonna make a hot coconut sauce to be poured inside the coconut then i'll have hot and cold elements together are you okay [Music] i'm putting the food down as i think it would eat well i'm really happy with the lobster on the plate and the coffee fennel and the fresh fennel but i'm disappointed in my source i'm worried that it's missing that intensity of flavor you've got 90 seconds time's ticking and i can't wait for the sphere any longer it's slightly melted the bottom half is melting fast beautiful get it back in the freezer hurry up bro i'm just hoping that the judges eat it that they will love the flavors and that they don't notice any presentation issues once the hot coconut cream is poured over [Music] jackie monty they're doing everything they can to get something on the plate it looks amazing you've got reynold and jesse going up for two pins in their comfort zone my energy has turned to the afrojelly i d can't come into a small bowl pop it in the blast chiller i stand by [Music] this is what it's come down to it's in the hands of the gods ten [Music] [Applause] [Music] so shannon this is what you've got left okay you've got tonka beans you've got ricotta you've got mastic you've got john dory curry leaves thai basil coconut cream broken rice what's that is that rice broken rice broken dreams and chicory and chicory well you're gonna use the john dory aren't you i was thinking of leaving that one out i just don't my job maybe now just to torture the judges with the worst dish they've ever eaten in their life shannon he is brilliant if anyone can put together something out of those crazy ingredients it'd be shannon bennett five four three two one the john dora is all [Music] i just make myself feel better by getting a basket okay beautiful thank you marco i don't want you telling people that i never helped you no not life opposite i've said this do you want this cheese uh no thank you didn't think so do you want the figs yeah i can take the streaks come on charm well at least i have some energy i'll be eating figs come on chef thank you marco okay i have a plan for the john dory at this stage i'm not really sure what else i'm going to serve with it look at all those delicious ingredients over there to your right oh they're lovely they're lovely but i've got to figure out how to use these leftover ingredients because i wouldn't normally pair them with john dory okay there you are shannon thank you malcolm i look forward to seeing your fish butchery yeah thank you it's been a while actually [Music] i've got all my trimmings all those little bits of really beautiful fish really crispy and that's working well it's rather clever what you've done there how is george you doing to show okay yes sorry i've completely blanked you out this is ridiculous sorry super competitive shannon i i not being deliberate but on my apologies look i'd like to go around and help georgia right now but time is not on my side i've got to get a dish up i don't really know whether this dish is going to be successful or not but instinct is kicking in i'm just going to get on with it do you know shannon most chefs would have melted in your position and very few chefs would have created the flavors that you created oh thank you martin didn't say i didn't help my time has gone off that means that my marin has been in the boiling water for four minutes so i cool it down and now comes the tricky part getting the maron out of its shell he looks cooked it's going to be a great centerpiece with my dish but i'm just having some difficulty getting the flesh out of the shell [Music] it's just not coming away easily it's so delicate [Music] oh it broke what have i done [Music] is that your melon it is are you happy with it it's beautifully cooked it's just very delicate the flesh is it meant to look like that [Music] should i put it in some butter in the pan it's up to you you want the pen yes make the right decision i do know what i'm going to do i'll fry it off with a little bit of butter to make that marin really shine and then i can get on with making my lemon mayonnaise [Music] what are you doing shannon toothpick yep you can check to see if the fish is cooked what are you looking for exactly it should go through straight away yeah just not quite there i know that whatever shannon's done it's going to look amazing so i really need to put some time and some detail into what i'm planning on to plate up my dish i put some lemon mayonnaise on the plate first eight minutes to go yes does it take eight minutes to play to fish one that's going to win the immunity are you feeling comfortable um i'm happy with my elements yes shannon yes marco george is plating up already can you believe that that's my star you trained her well i have good work georgia i don't have any other elements that i need to finish off and shannon always says make time and take time to plate up you're using your chicken skin no georgia yes macro can i give you one little piece of advice yes george matt and gary do they love crispy chicken skin they love it okay can you imagine your melon tail with that little bit of crispy chicken to get on top yes i can eat the mayonnaise yes i can oh yes see just cut that in half on top uh-huh hide your mistakes yes yes marco good work george good work georgia [Music] how's it going georgia well thank you marco does it look okay [Music] georgia shannon this is the moment 10 seconds to go nine eight seven six five four three two one step away from your benches [Applause] [Music] that looks amazing i can't believe that he cooked that dish with those ingredients to cook that in 60 minutes with the worst ingredients you could be possibly left with is amazing well done georgia thank you malcolm you happy with your dish i am proud of it do you think you have a chance to win the pen i think i do yes [Music] what have you got in your dish right now just try to keep the flavors really really simple uh it's just mango pineapple i want it to be like a white chocolate here the mango cream on the bottom i want this white chocolate disk to kind of sit on top of the mango custard as if it looks like there's nothing else on the bottom um but when you put the hot syrup it melts through just a bit more theatric in a way i'm just going to spread the white chocolate onto the sheet just make thin layer of white chocolate cut it out into a circle my it's cool to put acetate on both sides so it's probably going to get shiny on both sides i put another layer of acetate on top of the white chocolate and it doesn't look right there's bubbles on it and just looks uneven don't think i have enough time to do another one i really need this one to set i need to cut it and then i need time to plate up i might have stuffed it if the white chocolate is not set or if it collapse or it breaks i don't have time to do another one i feel a little bit concerned now this only on the dish is quite important so i'm just going to put this in the freezer and hopefully it sets [Music] i've got a lot of things going on i've got green tea curd i've got coconut cream i've got that white chocolate caramelized um that kaffir lime sherbet but i've got a question how i'm gonna put that together come on angelique in my imagination when i close my eyes i can see that twill and so i'm gonna make a tube and i'm gonna fill all different layers in it looks amazing angelique she's just gonna turn that upside down [Music] that is uh ready in the oven and i think it's pretty cool to be honest but i have no idea how i'm gonna build that and you know it has to look beautiful of course so i don't know i'm cooking against angelique and i really really have to work hard today if i want that immunity pin are you going good so you sable you've cut it are you happy with it i'm happy with it um i just think because everything i mean the dark chocolate's a bit the chocolate sorbet is bitter which is good really sadly sable is basically as soon as it hits your mouth it basically turns into sand cats sable sable meaning sand okay okay so you don't work the flour at all what's happened here is that you've mixed that flour and the gluten's worked a bit yeah so what i would call in pastry terms a bit tough okay okay my sadly hasn't worked i still need some crunch on my dish so i'm gonna turn the subway into a crumb because i'm turning my souffle into a crumb i decided to add some walnuts into it i'm just hoping it's enough and that the judges don't think it's too simple [Laughter] watching the professional chefs today is amazing they're so passionate about what they do and they just have amazing results [Applause] lauren's honeycomb is perfect it looks just like a beehive angelique is gonna fill her twirl with all her different elements so here we are i've got two to try i think i'm gonna start with that one hey nice [Applause] reynold's idea is genius he's got this beautiful consummate which the judges are going to pour over that chocolate disc and it's just going to melt away and give way to the most amazing desserts of tropical flavors [Music] that's coming off okay that's okay it's okay [Music] sam diana and callum really had their work cut out for them today you all okay yeah thank you how's your cake yeah really well oh it's just there i'm just done layering it now okay my dessert today i'm gonna do a layered cake with a cucumber granita fresh fruits and a prosecco jelly i like to combine weird and wonderful flavors and textures together so i get the raspberries and combine them with the liquid nitrogen to create some little raspberry gems to put it on top of the plate and give another frozen element to the dish callum but i'm looking down on my dish and i don't know if it's enough to beat reynolds it still needs more so i'm going to try and pull together a chocolate ganache everything must be on the plate in five minutes [Music] five minutes to go [Applause] i just hope it's not too much [Music] the atmosphere is absolutely amazing and the dishes are all coming together incredible come on okay a bit of this a bit of that that is looking so pretty and it's pretty good one minute [Applause] [Applause] i'm up against randall today so i have to plate this perfectly the sponge and jelly are together i've just finished the ganache i'm gonna top it with the granita and the fresh fruit i'm just hoping that all the elements work well together on the plate [Applause] [Music] [Applause] [Music] [Applause] come on [Applause] [Music] ten seconds [Applause] [Music] four three two one how good is that [Applause] i'm over the moon after that cook um and i'm really happy with how it turns out i think it works really well with the chocolate and cherries i took a risk today just to try and get the immunity pin and i'm just hoping it pays off coming back to the master of kitchen uh i feel like a contestant once again today i'm up against callum just little briefly a little glimpse on the other side i think it's been a tough competition so i don't know i really don't know how it's going to go down it's pretty exceptional what you can do in 75 minutes actually [Music] and i hope i don't have to do the cleaning though because there is quite a lot of things [Music] you

Channel: MasterChef World

Views: 681,253

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 australia immunity pin, masterchef australia immunity pin winners, shannon masterchef australia, gordon ramsay, reynold poernomo, shannon bennett, reynold poernomo immunity challenge, gordon ramsay masterchef

Id: K5YCHvHQeRE

Length: 41min 1sec (2461 seconds)

Published: Sat Jan 15 2022