The Time Auction Elimination Challenge | MasterChef Australia

it's gonna need a little bit more than Oh put a lid on it or something too you know yes just gentle now right your panic is you got to put everything else on the plate and at the last minute it's got to be amazing [Applause] [Music] I just hope this works you need all the buying but it's now time for you to sell something back to us that beautiful dish [Music] let me take you subway I wrote all my illness died and I go to get my frozen citrus skirt out of the freezer this is going to be the centerpiece of my dish so it's got to be perfect the moment I look at it I know something is wrong I fill the dish with too much curve and now it's not frozen in time chopsticks it's a class and that's my goal things have to be right today I'm completely lost the Sena is still quite soft something to work just semi-frozen that's Jupiter men I'm just trying to figure out what can I do is should I still go with the operational plan we'll just change it up the money I just didn't get a present last year taste taste of frozen outside taste the inside understand the difference with cold meat yeah that's what he said it the cat not freezing has totally find the balance of the acidity my dish needed it's far more acidic that I wants it and I don't have time to freeze anymore I can't believe I've done this let myself down so close to the end [Music] it's tiny mistakes like that that sends you home at this stage in the competition and I still got so much more to prove I'm not ready to go home I'm not ready to give up I do want to confine I do want to keep pushing the cat not freezing there's nothing I can do about it just gonna have to pipe it onto the plate as is both my other elements are enough to save me especially that balsamic meringue [Music] I've got my potato elements cooking but then I think of fish I think how nicely butter and fresh herbs go together so I'm going to make a herb butter to add to my dish to complement the siding and the restoration and just to add that little bit of finesse I'm going to finish the dish with a sprig of dill on top at the end I'm actually really surprised that George is making a butter sauce for her sardines she's only just counteracted all that oiliness and richness from the Sade with her vinaigrette adding a herb butter might cancel that out and landed right back at square one terminus to go [Applause] [Music] I've left the chicken took the absolutely last minute then I can't wait any longer hope it is perfectly cooked [Music] [Applause] I'm adjusting this source right up until the last minute trying to balance out it's not coming together laughs hard work and adding a bit more butter and cream and just hoping for a merry [Music] [Applause] time's up [Applause] [Music] my balsamic and citrus has not turned out like our plan the curd failed to freeze and has potentially thrown the balance of flavor in my dish the only thing that might save me is that bars on it [Music] everything's good I mean plays into the other ingredients hands I love the balsamic and I think that's what ties this dish together you know I that might keep thinking lemon meringue pie you know that meringue citrus I think the the curd let's it man up everything else is good but the balsamic just cutter gives a little tact or the curve back into line and I think it's a really good dish and I think we were we were concerned you know 30 out of 30 probably the weakest dish yesterday where Rena was going to go next and for me he's um he's nudging up towards the top of the scale rather than wait on the one yeah I think I've managed to knock together a pretty decent sardine dish for the judges I've not cooked much with them but I'm hoping it's enough to keep me in the competition what is the dish it's grilled sardines with a tomatillo and tomato salad a potato sand in her butter [Music] some smaller stuff is it olive all that other instinct is brother [Music] simple sardines grilled there already fatty wailing not flavor so wondering hey Denis pay gonna do this dish without that lemon and she's done it with the tomato well the it's really the tomatillos in there the automata is a service siddik almost like a limit that that's a smart move she went through she tastes everything and the tomatillos against the fatness of the sardines oh it's absolutely delicious I love it I think it's really good I'm really pleased at what I'm eating is a really tasty delicious dish we've only dust from the fish and then obviously the the balance with the tomatoes and tomatillo so I think she's done a fabulous job especially since she didn't even know how the dish was in the first ten minutes for me I'm not so sure about the bad address here yeah I sort of don't down dumping in needs X it's such a bright dish right let's get the next issue I'm not sure about my chicken and the sauce I'm just hoping that I've managed to get them right cooked sauce on me please today I've made roast chicken cooked on the crown with caramelized parsnip puree the parsnip chips and a sauce on the side what do you think boys you know if you want to roast chicken dinner you want it to be golden and that dish is all about gold isn't it but we've come to expect more than just the brisket on the ground are you defending our 60 minutes I concern about this chicken [Music] so much depends on that source that might be remarried in the season the source this one they're great sources save people yeah so it's average source of simple honey we've sent an awful lot of people home over the years on undercooked chicken and this chicken is absolutely perfect you can see it when you cut it absolutely sheer no no sense of brand-new that kind of texture which is beautiful so she's done that really well great golden color on the skin for me though there is a bitterness in that source these are problem it's lost its subtlety in its vibrance and its freshness I think it's not the right flavor I think to go with it I'm not surprised you're looking nervous there's so much on the line that today was all about saving yourself but more importantly putting yourself into the top six of MasterChef 2015 the reality is with the quality of the course that are standing around you that great food is simply not enough to keep you in it has to be exceptional [Music] all three of you had problems today in that cook but in the end you pulled it together and put a beautiful dish on the table one of those stood out for us for its clever creative integration of ingredients Reynolds we loved that bow zamak and citrus and that's why you're into the top six [Music] Reynold you've got to keep pushing the envelope and you deserve to be standing over there so off you go top six my denomination I'm happy that I've redeemed myself from yesterday so it's stand to you Georgia and Jessie there's only one place left in the the top six I news bad guy Georgia those sardines were beautifully cooked comparing them the acidity of the tomatillos is clever but adding a buttery sauce and all that audience is already on the dish wasn't smart Jesse that chicken was perfectly cooked on the plane however the dish lacked some originality but the kicker was that sauce and a bitterness the back of the palate I'm sorry to say that's why Jessie you're going home I'm sorry [Music]

Channel: MasterChef Australia

Views: 258,632

Keywords: masterchef, masterchef australia, masterchef australia season 7, #masterchef, master chef, how to cook, masterchef australia season 7 episode 50, masterchef australia s7 e50, best dishes on masterchef, cooking show, cooking competition, reynold poernomo, reynold poernomo masterchef australia, reynold poernomo masterchef australia all dishes, masterchef australia elimination, masterchef australia elimination test, masterchef australia auction, reynold poernomo balsamic and citrus

Id: bfW5vDmspsI

Length: 12min 3sec (723 seconds)

Published: Fri Jul 03 2020