Best MasterChef Finale Entrée Rounds | MasterChef Australia | MasterChef World

my pressure point today is comfy in this salmon right if i don't get that right then i've got big problems but just a comfort salmon on its own is not enough you need bites and crunch of other flavors i'll get onto my rimmel into my blender goes three egg yolks half a teaspoon of dijon mustard i start pouring in olive oil to this mayonnaise [Music] it didn't work i'm ditching it i have enough time to make a second batch in the meantime i take my crispy skin pans out the oven i lift up the first pan from the second one and it's all shredded apart i forgot the olive oil the base of the pan going on top this is a disaster i'm sure for time now i can't fill it another salmon i don't know what to do put up the perfect dish and you'll get the perfect score 15 minutes to go [Applause] i'm on mayonnaise number two i've got everyone after gantry watching me [Music] and bang it's perfect we worked i have all my components ready but i'm not impressed with that salmon skin i don't want to risk getting less points today for not having exactly the same thing on three dishes oh my god i'm gonna fight for it [Applause] i feel it in like 30 seconds so i want to get the perfect piece of skin each plate and i just hope to god that it cooks in time allow yourself time to make it look perfect on the plate you've got 10 minutes to go come on come on now it's time to get the stakes out of the water bath and let them rest before i finish them off in a pan with butter i want to make sure they get a nice crust because gary's really going to judge these steaks critically [Music] my burnt cabbage is is not going to work maybe i should just steam it yeah it will be disappointing to stay in the cabbage today you know it won't have that kind of smokey burness sweetness that i have from the oven so what are you going to do with the cabbage and bacon now just steam and toss it with bacon and should work in the steamer but you're pushing it yeah yeah my chickens are still in the oven and i really haven't allowed enough time for them to rest with less than 10 minutes to go it's now or never around 60 63 degrees is kind of when chicken is good and safe to eat [Music] 63 thank god i've got to get food on the plate round one's nearly over season check season check again five minutes to go i give the salmons out of the sous vide machine i slip the bag open and this beautifully soft perfect salmon slides into my hand perfect [Applause] so i run out to the master chef garden i want something green on that plate come on samira let's go come on come on guys one minute to go i own the prize i own the prize do you want it do you want it do you want it come on time to check up on the salmon skin i need this skin to be perfect and bang it's done come on [Applause] [Music] [Applause] [Music] two one [Applause] [Music] [Applause] time's up and i'm absolutely buggered i put my everything in this dish i so hope i nailed perfection i'm really happy with the way i cooked you know i cooked from the heart i cooked my mum's dish i'm a little bit disappointed though with my plating um i really wanted them to be very beautiful samira we'll taste your dish first okay walking towards the judges i'm nervous like you would not believe oh my god my heart is thumping thanks [Music] look at the consistency across the place it's spectacular it's just hope it tastes spectacular i hope [Music] that there is spectacular beautiful amazing cooking salmon cooked perfectly it's wonderful thank you thank you i love it too crispy skin sets it off brilliantly and the only thing i'll question is whether or not putting celery act remoulade is needed on a dish where you've got lovely crunch and freshness from everything that is on that salad i think it's great cooking i think it's the um the pinnacle of what you've done so far and now's the time to do it in the finale absolutely thank you [Applause] samira well done now it's time for us to score your dish and see how perfect you've gone thank you well done [Applause] right let's get the next dish in linton your turn let's go right at home it's really daunting as i'm walking to the judges there's no doubt about it [Music] i think you've done yourself proud in terms of presentation and also in terms of what we wanted three identical plates yeah chef well done [Music] you've never had a dish of the day today might be your day you've given us sweetness in your onion jam you've given us in the gravy some saltiness and then these little pops of texture and flavor the silkiest smoothest puree perfectly cooked beef you start adding all these flavors to it and it just makes the beef explode you are a completely different cook to when you came into this competition someone who was so green around the gills i was actually questioning why you were here to now putting up a dish and going i know exactly why you're here thank you very much emma your turn do you want to bring your dishes down [Applause] i'm just really hoping that the judges like my food you know i'm disappointed that it's not perfect but it's pretty good [Music] for me i think this is beautiful cooking roast chicken with truffles it's kind of heavenly i don't really know many farm gate restaurants that i can go and get food like this at there's a lot going on here this is almost a perfect reinvention of roast chicken and they're very very rare to find delicious well done [Applause] [Music] the next thing i need to move on to is cooking this gambie so i place some of the anchovy butter in a really hot pan get that all melted and add the scampi scampi do not take long to cook at all so i'm just gonna keep basting the scampi in the anchovy butter just to get the maximum flavor out of it frank you're gonna put some of the shells in your sauce yeah scampi heads will add a rich crustacean flavour throughout the source spice grain great idea that will tie the whole thing together to make it a seafood dish i'm ready to plate but i'm nervous about how much of what to put on the plate your vision should now be coming together on the plate you need to take the lead in this finale you've got five minutes left [Applause] brent's really good at presentation so i need to make sure mine's perfect i need this dish to look absolutely beautiful as well as balancing all the flavors together to make the dish perfect come on brent go bertie hello seeing their ability under pressure seeing the standard of their food now it's it's incredible to watch this is gonna be really close i can feel the walls bending under the concentration one minute to go laura looks beautiful 30 seconds left in round one come on guys [Applause] that's it your time's up well done youtube [Applause] i'm really happy with my dish there's creaminess there's sweetness there's acidity you know i think the judges are gonna like it [Music] i'm happy with the presentation of the dish my only worry is there's not enough acid on there that's my biggest concern right i didn't put enough of the pickle on to balance that flavour [Music] remember we're scoring this dish each out of 10 so there's a maximum of 30 points up for grabs laura you're up first this tasting compares to no other tasting we've done before this is just huge there's so much riding on this right now and god i'm praying that i love this dish it's grilled scampi with an anchovy butter roasted garlic cream scumpy head oil and pickled cabbage [Music] [Music] [Music] [Music] i love the fact that throughout this competition you've stayed super true to yourself super true to who you are where you come from and what you do and where you're gonna go and if this is uh a dish that one day is gonna be on the menu of your italian restaurant i'll be there i'll be there with all my mates deep into it with our fingers eating it delicious for me flavors are all there the scampi are sweet and delicious because it makes me want to do this very beautiful thank you very delicious thank you what a beautiful beautiful dish and what i love about your food is you taste it and you get transported so i don't know a dock somewhere down in the south of italy on a hot day you know icy cold carafe on the table and food like that food that you want to you know get your fingers dirty for and you've cooked those scampi absolutely wonderfully for me because we've got a very creamy shellfish in terms of the scampi what i'm looking for is a little bit more zing which i think is there with those little tiles of pickled cabbage but we probably just did a little bit more yep wow laura great start to the finale how do i score that one does anyone even want to dip their finger in that before he goes what does that just mean as well [Music] delicious well done [Applause] i feel confident after hearing the judges comments i'm really happy that i love the first dish that i put up so that's good but i'm just hoping the judge has given me some really good high scores brent [Music] i'm feeling really anxious this is my first chance to get points on the board in round one i really want to get a head start because no one likes playing ketchup textures of pearl barley with poached scampi pickled red cabbage and some fresh chervil [Music] so i love the sweetness i love that red cabbage sauce i think it's absolutely delicious and what i love most about it is you infuse them with the shells of the crustacean scampi so for me and like old school cook you know i love that because it adds complexity and a little a different flavor that you don't come across every day and it underpins the whole dish for me and that's what i love thank you brent that scampi [Music] delicious thank you it's amazing given the sheer number of different ingredients and how they can be pulled together it is actually remarkably rare that we see something that's new and exciting and that isn't almost a cliche and the idea of combining fennel seeds red cabbage and those scampi shells to make this licorice rich sweet intense sauce is perfect when you see new things on a menu they do one of two things they either excite you inspire you or they terrify you in this case excited inspired and that dish looks unbelievably especially with three plates i've wanted to give myself about 10 minutes to plate beautifully these entrees but if i don't have 10 minutes the pressure is ridiculous but i have to get food on these plates if i want to have any chance of winning this competition [Music] if there's one thing that the pressure and the nerves and the stress of this environment that we're in today does to us it finds another gear go maddie come on you don't have any other option you you have to put all of that food on the plate [Music] [Applause] you have to get it done no questions asked make it happen i'm gonna leave him matt come on start to dress i've got lots of beautiful flavors on the bench i just have to bring them together my smoked vegetables my marin my crisps have all turned out perfectly i just hope i was able to get enough flavor into that dressing [Music] [Applause] leave nothing behind one minute to go i've got to produce three beautiful delicate looking dishes and i kick off with the the pure on the base some of the corn cherries are salsa and i'm just sort of alternately placing the the leg and the breast of the quail dress it with the the coriander and the pineapple gramolada maddie that was beautiful and i feel like it's just missing something it needs some micro herbs [Applause] [Music] 10 seconds [Music] [Applause] [Music] one [Music] [Applause] [Music] [Music] [Applause] [Music] [Applause] [Music] the dish what is it today i've made marin two ways with a smoked vegetable salad and a dashi dressing were you keeping the nerves under control um it was way tougher than i had anticipated um i don't want to disappoint anyone okay are you happy with the dish um i definitely would have liked a little bit more time to refine it a little bit further take my dashi dressing maybe five more minutes elena we're gonna taste [Music] [Music] i was worried about this dish because i think it needs a bit more depth of flavor and dashi but what i love about it the marantel is perfectly cooked delicious it's tasty and yummy on a day like today when it means so much to you you know you can retreat into doing something that you've probably done weeks ago but what you've done is you've added another dish to your repertoire that is perfectly cooked marin and the vegetables that are i've got some lovely textures through them as well as flavour it's a beautiful fresh dish that really makes the star of the marin i really like the crisp and i like the fact that they've got a salty hicks and the marin needs that you haven't disappointed us you haven't disappointed yourself thank you [Applause] [Music] right let's get matt's dishing [Applause] [Music] what have you cooked us pansy quail with coffee legs corn chorizo salsa and a pedro jiminez glaze it looks great [Music] it's delicious i love it i love that sauce it's absolutely delicious it just it's like boom you know full of flavor it's sophisticated you know it's smooth it's complex and delicious and you add that together with all the other flavors that you've got on that plate i think it's absolutely delicious the cooking of the comfy lakes is absolutely beautiful i think this is an absolutely delicious plate of food well done thanks matt [Music] [Applause] [Music] to plate up my starter i layer the bottom of a bowl with that beautiful avocado cream a nice mound of the crab mayonnaise salad and top it with some lovely fresh salmon roe finger lime the cucumber on the side of the dish and sprinkling of baby coriander [Music] gee whiz you reckon that's enough no i'm concerned about texture that crab took a lot longer than i thought it would but i got everything on the plate i've got to serve this starter now so i can finally get onto my main this round is huge i need to squeeze every point i can out of this competition service please [Applause] [Music] [Applause] i can't believe ben has already stand now the starter and i got so much of things to do sitting on half an hour to go okay yep looks beautiful sashi gosachi this is one of the biggest stress i've felt in the whole competition come on sashi get the dishes out if i can't put up this starter as soon as possible this whole challenge is going to be gone i will not have enough time to finish my main i will not be able to win the master chef come on baby come on dad it needs to be faster service please [Applause] [Music] [Music] ben what have you cooked i've cooked blue swimmer crab with an avocado cream coriander and fingerling beautiful good off you go man [Applause] i'm really stoked to be finished the starter but i've got 30 minutes to get this mane up and i am really under pressure now come on you need to push well not what i was expecting to be honest a lot of creaminess yeah and not a lot of crunchiness oh no but i think it's gonna taste great okay let's go for it [Music] what i love about ben's dish is those little salmon pearls and the finger limes with the crab in that mayonnaise the little pops are fantastic the trouble i've got it's just lacking some texture and chunks of crabmeat yeah it's just so creamy yeah it's so creamy and it's a shame because that crab meat's picked beautifully but i just need more acidity and i need crunchiness yeah and i think because he chose to hero the crab meat where his brain has gone i don't know because he's essentially smothered you know that lovely sweetness and freshness and more importantly the texture of each of those little kind of filaments and crab with all of that creamy stuff for ben we'll just have to see how he goes on the second course shall we score i'm running behind but my prawns are looking great go sashi let's go sashi to plate up my starter i'm putting two pieces of prawn sambal with a handful of herb salad and two prawn head and garnishing it with little bit of chili on top it looks beautiful sashi smells amazing [Applause] it's a simple dish but it's gonna be full of flavors service place let's go sashimi [Applause] [Music] oh yeah so sashi don't want to hold you up what's the dish sambal prawn with crispy front head and some herb salad to go with it brilliant stuff come on get back in the kitchen thank you minecos my starters are out but i'm feeling the stress this is a mega round 60 points is for grand i only have 25 minutes left to serve my main they're both doing fish [Music] wow look at that it looks amazing and smells beautiful yeah yeah i don't wanna talk i just wanna [Music] [Music] just wanna keep going finger-licking goodbyes that is just absolutely fantastic i love the complexity of that and these crunchy heads just the way he's peeled them you see that little extra bit of flesh that's on the top of that it's just gorgeous chili is the hero can you tell from the top of my head if chili is the hero that is just delicious and for me putting flavor aside those prawns are cooked beautifully these nailed it this is sachi's cooking its best isn't it you know it's all about flavour it's all about that that amazing balance of the freshness of the herbs against the heat of the chili both the cooked chili and then that raw bird's eye on top that's a smashing we started from sashi wonderful cooking let's go boys you

Channel: MasterChef World

Views: 61,147

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 finale, masterchef australia compilation, masterchef australia brent, masterchef australia laura, masterchef australia season 10 finale, masterchef australia emma, masterchef australia samira, masterchef finale entree

Id: LtisyowL5QI

Length: 32min 56sec (1976 seconds)

Published: Sun Jun 26 2022