Cooking A Seafood Meal In 120 Minutes For Auditions! | MasterChef Australia | MasterChef World

scallops scallops scallops are popular what are these they're whiting fillets difficult choice with this very thin gonna be hard to keep moist if you overcook them yes yep i won't overcook them [Applause] like a mess yeah no i'm just in a rush i'm getting all my stuff on all tidied up and then i'll start cooking you've got under an hour so you need to push it along mate okay james first course first course is going to be a glazed fig with oyster sauce and onion glaze and what's that in the sink that's paperback might have made it don't you worry show me what what show me i've got here's some butcher uh bush rice and you found that on the side of the road as well yeah well in my second audition i cooked fishy paper bark and i didn't like it i needed to re-do that dish so they could see that i could cook it properly josh joshua she got lots of stuff here tell us what you're cooking first cause it's just gonna be a salt and pepper squid uh fresh little ego squid so for your second course what are you doing i've got some gold band fillet yep let's have a look at that your father's in the seafood business right so this is your uh this is your forte should be it should be so if i can't cook this boys disaster isn't it right excellent good luck josh it doesn't take an hour to taste something yeah all right when gary and george came around i added too much pepper my carrot puree well i think i'm probably gonna have to do it quickly again the clock is ticking i was watching the clock i knew exactly how much time i needed to play it up so i was just it was just working with the clock and i think that's something that everybody's going to need to work with quite closely is keeping one eye on the clock and the other one on the night it's such tension the panic and the mayhem and then cooking for people that i don't know i just was running out of time because i was so rushed i didn't know whether or not it was cooked enough now julie i'm a bit worried it's going to be a bit domestically that's a bit uh supermarket stuff that's my worry that's my worry okay guys you've got five minutes you need to have your stuff together i didn't want to actually cook the fish until the very last minute and then the nervousness started to come in because i was waiting and then i'm thinking maybe i'm leaving this a bit too late maybe i should start doing it now okay guys you've got one minute and 30 seconds if you're not plating up your dishes now you need to be thinking about it that it has to look its best make sure your food really belongs to you under that pressure you just can't be sure what's going to happen as it turned out and i've been to actually crack paper over the top of the oysters the entire sort of contents of the peppermill fell onto the oysters you've got 30 seconds to go come on guys chop chop this is where it all counts yeah 10. [Applause] put your knives down if it's not on the plate it doesn't belong on there i really hope it's enough to get me through i will be gutted if i don't it's now time to find out who's going to go through to the next round of masterchef australia and who's about to go home two judges will be determining your fate today our first judge is the much-feared restaurant critic matt preston last year i was voted the world's best food journalist what i'm looking for for australia's first masterchef is someone who has knowledge of food a great palette fantastic technique and some real substance to what their culinary dream is and the second judge australia's top seafood chef greg doyle chef and owner at pier restaurant in sydney his restaurant has been voted best seafood restaurant in australia more times than he cares to remember a good seafood dish from a bad one i think is the quality of product and equal importance to that is the way it's cooked it's now time to get down to business josh you're up first so i came in last and they did reverse order so i was the first one up so this dish is what that's noise squid what's this dish i've just done a panko and breadcrumb mix with the with the gold band snapper so expecting a lot because you come from a seafood family yeah yes i do [Music] nice clean simple flavours which doesn't overshadow the fish but that squid's pretty tough here thank you josh this dish could send me home i'm quite nervous actually probably most nervous i've been next stop is james it's a glazed fig with a oyster gravy and a snapper done in paperback with some coriander you cook that beautifully thank you very much really beautiful i'm stressing about that i haven't quite picked up the flavour i think that you would have wanted to pick up for me that dish doesn't really work it's not a great deal of balance there i don't really understand the dish aaron you're up next it was fairly daunting in the sense that he's the guy who hands out the chef hats and here's a guy who has them as long as i don't bag it or say it was absolutely rubbish i'm in with the chance so aaron you want a three hat restaurant don't you i do tell me what you've done what i'd put in an entree course is the pan seed scallop with your carrot puree there's good basic flavours going on in there okay thanks i put my plates down took a step back and looked at their faces and put oh no that's seed scallops with mango salsa that's hand fried white tea with a cucumber salad if these come out in a cafe i'd be very happy they look fantastic they look very fresh lovely combination any reason why you only you you only seem to see the scallops on one side oh i didn't i just should try and have a little bit more intense heat that's got nice basic simple flavours very nice bistro style thank you tell me what you've done see it's called the cauliflower puree the use of that crunch for the bacon works really well with the softness of the scallop and the puree yellowtail kingfish bruschetta with a squid ceviche [Music] well done well done well done that's great [Applause] blackhead has got a thai style salsa on top with unripe mango the flavours are good but it just [Music] in spaghetti chilli garlic sauce i find it a tad too oily [Music] blue man of crab in black pepper a lot of big flavors in that dish yeah it's not a very attractive dish yeah it doesn't no it doesn't leap as like something you're going to want to eat i know you put the lemon around the outside but it doesn't camouflage enough for me i'm we sorry a lightly seared tuna with an asian noodle salad is this a dish you make at home with different ingredients similar what ingredients would be different i would have used soba noodles those noodles aren't working the rest of dish is fine but that knew those noodles weren't working thank you michelle tom what are the dishes northern new south wales oysters gray tuna crusted with pepper now tell me look let's get straight in here i don't know if that you've got huge great peppercorns in there they would have been ground but wouldn't it would have been should have been why do when you just take them off i didn't have time to actually take them out so the problem is now all i can taste is that pepper from that dish the fish is nice but again you know okay tom thank you the judges have now deliberated and of course five of you will have to go home today the judges will now tell you of their decision the quality of what's been cooked has been pretty outstanding today the sad thing is for some people the experience ends here can the following three contestants please step forward james alvirah and kirk [Music] i'm sorry to say the first three to be eliminated today are you three please say goodbyes thanks guys i've met some really lovely people so i'll take that away from you loved it to make some top playbook top experience it's been awesome just being around so many people that are foody [Applause] all right well let's continue with this ugly process of elimination could julie please step forward [Music] you put that plate down for it to be judged you're putting your heart on the line julie greg's got something to say to you we felt you were the standout chef today your dishes [Applause] well presented well cooked lovely flavours well done [Applause] [Music] please take a step forward chris you're through [Applause] please step forward brent you're through to the next round [Applause] poke you step forward but there's enough there for you to go through to the next round [Applause] you know you think you're the back of your head you count the numbers down there's four people left 50 50 chance it's one tormenting please step forward aaron [Music] we've all agreed on this you're throwing congratulations [Music] we said at the beginning of the day but five would go three have gone three are left that means two of you have to go home it's a hard call yeah because i think you all know that you didn't do the best you could have done but there's a thing about this competition and that everyone here is going to make mistakes you'll all make mistakes today you three have made your mistakes so we come to deciding which one of you is gonna go home we're not gonna send one of you home we're not gonna send two of you home we're not gonna send any of you home you're all in [Applause] you

Channel: MasterChef World

Views: 44,032

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 season 1, masterchef australia season 1 episode 5, masterchef australia auditions, masterchef australia seafood, seafood, seafood meals, seafood meals ideas, masterchef auditions, poh masterchef australia, poh masterchef australia season 1

Id: lW2AGS6Vv_c

Length: 12min 58sec (778 seconds)

Published: Thu Nov 18 2021