MasterChef Australia (2009–…): Season 2, Episode 11 - MasterClass 2 - full transcript

This week on
MasterChef Australia.

I'm here. I'm finally here.
And I'm about to start cooking.

The journey began for the
top 24 amateur cooks.

It's showtime.

The Italian restaurant challenge
saw the red team claim victory.

Yeah, it was fantastic.
The bestest feeling.

While the pressure proved
too much for Sarah.

I just think
I need to be home.

And Jonathan and Devon
faced elimination.

You win.

I knew I loved food but this
has really confirmed how much I do.



Tonight, it's a change of pace as Gary
and George serve up a MasterClass.

What we wanna do is share a few
Italian secrets.

You'll learn how to create
an Italian feast.

- I'm in heaven.
- And Gary's mom drops by

to help with a traditional
Sunday roast.

- We never have done an onion gravy.
- Gary it's a bit fancy. Onion gravy?

What do you do an onion gravy for?

- Plus.
- Here we are in the heart of Little Asia.

Award-winning chef Luke Nguyen puts
his spin on two classic Vietnamese dishes.

It's just beautiful.

It's been a crazy week, this week.
We might have been expecting a gentle start,

but no, they hit us straight
off the bat.

Coming into today's MasterClass.

Bit of a sitdown, bit of a relief,
get to learn something



and get to process everything
that has happened.

Welcome to MasterClass.

You can breathe a sigh of relief. You're not
up for elimination, there's no challenges,

all you gotta do is watch
George and I cook.

It's been a very, very emotional week.
You know it, I can see it in your faces,

it's been tough.

We started with 24 a week ago
and we're down to 22 contestants already.

- Sarah, that was a shock.
- Thank you.

- Thank you. Best of luck.
- She decided to leave the competition

and go back home.
- Thank you guys, good luck.

Joanne, you were friends with Sarah,
you're also a mom.

It's difficult to be apart from your
children. She had to make the best decision

for her and her family and obviously
it's the right one.

Yeah.

We also lost Devon. He faced elimination
against Jonathan on the egg test.

Five, six,
seven, eight,

nine, ten.
You win.

And Jonathan beat him.

Philip. How do you feel
about Devon moving on?

I don't know, it's strange. It's hard
not having him there.

Let's get off the sad stuff and talk
about the positive stuff during the week.

Gary and I saw some impressive performances
during the Italian restaurant challenge.

Adele and Alvin, I was fortunate enough
to be over at Caf� Moretti with you guys,

and you absolutely worked your butts off.
And over on the blue team,

Sharnee and Claire, Gary was telling
me fantastic stuff

about how well you guys were going
at Carpaccio restaurant. Well done.

You four are gonna miss out on
MasterClass today with Gary and I.

Cause we've organized a one on one
MasterClass with the man,

Alvin, that you went up against
in the celebrity chef challenge,

Luke Nguyen from Red Lantern.

There is nothing that Luke Nguyen doesn't
know about in regards to Vietnamese cuisine.

He is the master. You're gonna learn
heaps about Vietnamese cuisine.

Bring back some ideas, hopefully,
for everyone,

have a fantastic time, enjoy
yourselves. Off you go.

I'm so excited. I mean, I'm feeling
amazing. My heart's beating,

and I... MasterClass with Luke Nguyen.
That's awesome.

So the first thing we're gonna recap
is our fondest childhood memory challenge

where we asked you to put your
childhood memories on the plate.

I actually loved Devon's
roast lamb.

I thought for many Australians that's
gonna be an absolute classic

childhood memory. So today
I'm gonna cook my mom's roast.

Yum!

Yorkshire puddings, roast beef, and there's
gonna be thick gravy.

Now the space I've got is that
I couldn't make my mom's roast beef

without my mom. I certainly couldn't
make her Yorkshire puddings

as well as she does.

So the big reveal today is the fact that
my mom is gonna come in and show you

how she makes her Yorkshire puddings.
And you know what?

Before she comes in, she tends to tell
me off a little bit.

Why? Cause I don't cook the same
anymore.

But you know what? My Yorkie puds
and my gravy doesn't taste the same.

So, let's welcome my mom.

I've got a tear in my eye.

Hello, hello. How are you?

This is Jen, my mom. And she's
all the way from England,

she came out to Australia about
two weeks ago to come and see us,

so she knows George very well.

Did Gary show any talent early on
in his life in terms of food? Cooking?

Oh yes. Oh yes. Well hid grandad was
a chef, and when I was out at work,

his grandad used to look after
Gary and his sister.

And they used to have cooking sessions
which I used to taste when I came home.

And they used to make all sorts of things.
It was wonderful.

So you were actually the
original MasterChef judge.

- Yes, yes, yes.
- At home. Come home and taste.

It's not Sunday,
it's Friday night,

but I'd love to be a part
of this Mehigan roast dinner.

We've got lots of stuff to do,
because in our house

is a frantic time, isn't it?

- Isn't it?
- Yeah, it is. And I do as I'm told.

So you make the Yorkshire puddings
and onion gravy, maybe.

- Onion gravy?
- Or roast potato.

- It's a bit fancy?
- Yeah. We've never done onion gravy.

- Gary, it's a bit fancy. Onion gravy?
- What do you do an onion gravy for?

- And what about parsnips? Roast parsnips.
- Oh, parsnips, yeah, they're nice.

And I'll do the beef.

Right, so we better start
by giving you an apron.

- Oh. Mind the hair.
- Alright? Because you can't...

Can't work in here without an apron.
Is that okay?

- Yeah, that's okay.
- Looking beautiful. There you go. Lovely.

Right, so we're gonna do
the roast beef first.

- Right.
- And I've got lovely rib roast.

Now we didn't have this as kids, did we?
Look at that baby.

- No, that's really nice.
- I mean, what do we eat? What do we have?

Topside, which works well. Not as tender
as this, this is a beautiful rib.

So what I'm doing is... basically I want
to keep this

joint of beef together while it's
cooking, it's a bit like when you

roast the chicken. You gotta keep it
together, otherwise it dries out. So,

basically, one string under the other, and
then I turn it against the knot.

Okay? Then I can tie a second knot
and draw it down. Okay?

And then this is the tricky bit
if you've never done it before.

Hold the string like that and put
your hand this way around,

and you turn it and then put the sleeve
around the next rib.

Then that created the first tie.
Pretty quick, isn't it?

Like that, around,
and then again.

And this will keep it
all nice and tied,

and then what you do is
turn it over

and then you roll that little
bit of string under each one

so it's secured.

Easy, isn't it?

So mom, if you can just grind
a whole lot of pepper over the top of that?

Plenty of pepper. And plenty of salt.
Alright?

It's not any different than you do, is it?

No. It's just that the
meat looks good.

It does look good, doesn't it?
Like a little baby, isn't it.

- Yeah, it is.
- And then some thyme.

And then what I'm gonna do, I'm gonna
put that into the hot oil

just the fat side down first and
just brown that off nicely,

so you get that caramelization. And then
when you're popping it into the oven,

especially for a piece of beef
like that,

that will probably only be in
for about 35 minutes

to a medium rare. Doesn't take long.
Cause even though it's on the bone,

there's no protective bone on the other
side resisting heat,

so will actually cook through
quite quickly.

And remember, we always
rest beef.

Now the other thing I've got,
these are little beef trimmings,

little beef ribs, okay? And what we use
these for is to create a trivet

around the beef. So what it does is it lifts
the beef off the base of the roasting tray.

And it does more than that, what it does
is it puts flavor in the pan,

that when you make your gravy,
that gives it a real kick.

So George, I've got a couple things
that you can do.

I've got some onions to do
for the onion gravy,

so they just need to be caramelized.
- Yeah.

And mum, do you wanna brown
some parsnips?

And I've got some nice garlic in here
as well that you can chuck in.

We get the fun jobs.

You just do that over there.

So what I've done is I've caramelised
this beef, alright?

I'm gonna seal all sides of this. Seal the
end, and then we pop that beef

on top of the trivet.

Final little season.

Okay so that goes into the oven,

and that'll be in for about 35 minutes
before we test it.

- Looks alright?
- Yeah.

- Not bad.
- It's not bad, isn't it? No.

So the beef's in the oven, now we're
gonna get onto those vegetables, alright?

So first up, I'm gonna put the
potatoes on,

and there's a lot of different stories
about roast potatoes in terms of

the best way to do it, and I don't
know if you remember mom, but grandad

used to do them like this. Do you
remember that?

Like really low and flat like frisbees,
because he loved those glossy

you know, crispy roast potatoes.
You know why I like it?

Because it's soaked up all the fat.
- Yeah.

That's what it is, right?
And that's what tastes good.

The way we use to do them, and the
way mom does them,

little bit of salt, and we just let
them come to the boil, okay?

- Yum.
- So over to the parsnips and the onions.

So, what we need to do is get those
parsnips out of that roasting pan,

pop them on the plate.

Just, just for a little bit later,
and then we'll hold

that roasting pan ready for our
spuds when they come off the boil.

On the onions, I just put olive
oil and the onions.

What I wanna do is caramelize them,
get the sweetness,

hit them with vinegar,

lift all those juices and caramelization
off the bottom of the pan,

and that forms really the essence
of the gravy.

So the only thing, George, I'm going
to add into that is a bayleaf,

just for a bit of flavor, and a few little
bits of thyme.

- What do you reckon?
- Cause I need to complicate stuff.

- Yeah. Maybe.
- Makes sense.

- You got a bayleaf tree in the garden?
- I have.

- I've got two or three in the garden.
- Beautiful.

- Did Gary use to climb the tree?
- No, it's too small for him.

It wouldn't take his weight.

That's nice, isn't it?
That's nice.

After the break.

Gary's mom reveals her secret recipe
for the perfect Yorkshire pudding.

Because if you open the oven door,
they will go... like that, and sink.

Then, later.

Vietnamese cuisine is still
a little bit mysterious.

Celebrity chef Luke Nguyen shows
how easy it is to cook Vietnamese.

- And check that out, guys.
- That's beautiful.

How simple was that?

- Plus.
- What we wanna do,

is share a few little secrets,
a few Italian secrets.

Gary and George prepare the ideal
three-course Italian meal.

It's fantastic.

So next up on the Mehigan family roast,
we're gonna do Yorkie puddings.

- Yeah.
- Okay? So this is your recipe,

we've got about 300 mils of milk, we've got
about a cup of flour and two eggs.

Great.

So if you think about, Yorkshire pudding has
no other raising agent in

other than the eggs, right?

So depending on how many eggs
you put in,

actually is really how high they're gonna
blow, and the other important thing

in terms of making a good Yorkshire pudding
is the consistency of the batter.

Because if it's too thick,
it won't rise.

Okay? If it's too thin, it will rise
but it will collapse on itself.

So what are you doing now, actually?
So what you've done

is you've whisked it until it's smooth
and taken the lumps out,

put a pinch of salt in, and then make
sure you get all the lumps out first.

This is a batter. A basic batter. So
it's consistency of single cream.

The other important thing is you've gotta
whisk it,

you've gotta aerate it a little bit and
you also gotta let it stand.

- How does that look?
- Pretty good. No lumps.

That mixture has to rest, right?

Okay, so, I've got the potatoes.
The whole idea with these potatoes

is to... you just rough them up a little
bit, you know?

Look at that. That's beautiful,
lovely.

So in with the potatoes.

And we're just gonna put in a few
chef flourish, just to...

- And a bit of salt.
- Look at that, look at that.

What I find is if I brown them well first,
brown them evenly,

and then pop them in the oven,
I get a fantastic result.

- That smells lovely.
- It's beautiful, isn't it?

- Onions? Do they need to be deglazed?
- Little bit of vinegar.

Little splash of cider
vinegar.

- That smells beautiful.
- Beautiful.

George, if you're gonna look after
those spuds, and then mom...

- You want them to go in the oven?
- Yeah.

Okay, so the Yorkshire puddings.
Nice and hot,

yeah, that's important, isn't it?
- Yes, very important,

that's the most important thing,
yeah.

And then, that's dripping.

- Yes. Beef dripping.
- Beef dripping.

This is what mom would insist on using.
Look at Dom.

He's out there, going, oh yeah.

- You've had these?
- Yeah, I love it.

Right, I'll put this in the oven, cause
it needs to be roasting hot.

Let's get this mixture in
the molds.

What we explained was that
that mixture has to rest, alright?

So that one's been in the fridge
for about an hour.

What I like to see actually is that
they sizzle.

- Yeah, go on. Be generous.
- They're nice when they're overflowing.

- You're cooking for me, remember?
- Yeah, right, that's it.

- It's getting cool now.
- Off they go.

Yorkshire puddings in the oven.
200 to 220 degrees.

It's gotta be hot, boom. It's
gotta shock it

and then they're gonna start
blowing up. Fingers crossed.

And they'll take about
twenty minutes.

So George. Are those potatoes
gonna look pretty good?

- Yeah, they smell beautiful.
- Mom, you better check George's work,

you know what he's like.
- They look good.

They're looking good. We'll tip
the parsnips on.

- I think that's a good idea.
- Fantastic. And these will just

finish them off, won't they?
Make them nice and crisp.

And now we'll add a little drizzle
of olive oil.

That looks really tasty, doesn't it?

Maybe another little bit of salt.

It makes sense now, doesn't it?
Readying parsnips first

and then banging them on the top.
That's how you can get a good result.

That's my... that's my little trick.
- Yeah. I know, yeah.

Now we're gonna get the beef out,
and we're gonna let the beef rest.

- Right?
- Look at that. That looks lovely.

So what I'm just gonna do is just
give this beef a last little baste.

I'm just crisping that last little
bit of beef and all that of course

got heaps of flavour in it, right?
So that's the beef.

And we're just gonna let that rest, okay?
Right, George, before we make the gravy,

I just want you to do some spinach and peas.
- Done.

Cause that's our green
stuff for the roast.

- Keep it healthy?
- Yeah, keep it healthy.

Little bit of butter, George.

- Butter?
- Little bit of garlic, alright?

And then mom, we're gonna make our gravy.
So all of those little bits of beef,

the trivet, that we used, is now all this
flavor in that pan,

and we wanna thicken it. Now I wouldn't
put flour in the work,

but mom still makes her gravy with
a little bit of flour,

so go on, mom. Chuck it in.

And obviously it's gonna be hot.
There's enough fat in there.

Yes, that's fine. Yeah.

So into the gravy, or into the roux,
we're putting hot beef stock, okay?

That forms the basis of our gravy.
Now mom wouldn't do this, I'm sure...

- Might do, might do.
- ... but my little chef flourish

is a little bit more thyme

which you can bruise in your fingers
to release the flavor.

And you can put it a little bayleaf, and
just little finishing touches like that

will make an enormous difference
to the end result.

Needs some salt and pepper.

That's excellent.

That lovely?

- Little bit of pepper.
- Lovely.

- Any salt?
- Yeah, a little bit of salt.

Alright. Okay, mom.

- A little bit of salt.
- A little bit of salt.

Oh that's lovely, isn't it,
it's gorgeous.

And then the other thing, and mom would
tell me off if I didn't do this.

- Put the juice of the meat in.
- Put the juices

from the meat

into the pan.

And then the last little thing is tip
that gravy through a strainer

on top of the onions.

Oh. You wait till you see
these babies. Alright?

Hang on, mom.

Look at those babies. Right, we're gonna
tip them over, alright?

Cause this is important. See, what it does,
it just lets that fat out,

and see how they're a little bit soft?
And they just go back in

just for a couple of minutes
just to crisp up.

And if you don't do that, they'll go
soggy, and that's a disaster.

Right, okay, George. Mom, you put the
peas in there.

George, you put a few potatoes in there.

Roast beef.

- God, taste good, doesn't it?
- Looks absolutely gorgeous.

See, now it feels like Mehigan household,
there's lots of stuff going on.

He's getting a bit slow, isn't he?
What do you reckon?

- In my old age.
- Well, we'll get him washing up afterwards.

Yeah, he needs to do the washing up,
what do you reckon.

That's what he used to do at home,
the washing up.

- Oh, did he?
- Yeah, I was only allowed to...

I was only allowed to do the washing up.
You're not allowed in mom's kitchen.

Right, let's get these Yorkies out.

Unfortunately there's only six.
They're lovely.

Isn't that beautiful? Okay?

That's the Mehigan family
fondest childhood memory.

That's the sort of lunch
mom used to do for us.

And he was slim then.

- Hang on there. I had a six pack, didn't I?
- Yes.

Thanks, mom.
Cheers.

Now my top tips for
a perfect bit of roast beef.

Obviously, it's your choice of beef,
and the cut of beef that you buy.

Remember to use a heavy-based
roasting pan,

season, use some aromats,
things like rosemary or thyme.

And for Yorkshire puddings?
What are your top tips for Yorkies?

Well, the liquid when you mix it up, must
be rested for at least an hour.

You can put it in the fridge,
that makes it even better.

And you mustn't open the oven door
to have a look.

Because if you open the oven door,
they will go... like that and sink.

So, Dominic, Courtney, I think you better
come up and taste a little bit of this.

And Jonathan, I think we'll have
Jonathan up as well.

Beautiful.

Oh, look at that.

Right, off you go.

Right, bit of onion gravy.

George, in England, this is how you
do it, alright? Ready?

Right. Dom, tell us what you taste.
Do you love it?

Beautiful. Just um...

The meat with the crusty outside
from the nice caramelization process.

We didn't use to have onion gravy
either, we just sort of had plain gravy.

- So that's just...
- Do you like the onion gravy?

I really do. Yeah.
I like it.

- Jonathan?

I've been living in England for five years,
I never had a roast like that.

Oh, you didn't have my Yorkshire
puddings, that's why.

And Courtney?

There's little touches that you've done
that make the difference.

Lovely. Well, thanks guys,
thank you very much.

And the rest of it belongs to...
to me.

- Belongs to you.
- Yeah.

So mom. Thanks so much for coming
in the show with your Yorkie puddings.

Appreciate it, and I'll be
home for dinner soon.

Cheers.

Lovely.

Next on MasterClass.

Now you can do this many, many ways,
but I'm gonna do it

Vietnamese market style.

Our Vietnamese food adventure
with celebrity chef Luke Nguyen.

We're in Cabramatta in Sydney,
I've never been here before,

I've been walking to Freedom Plaza,
and it's amazing, lions, dragons,

and there's drums going.

Just an incredible,
incredible atmosphere.

We're about to meet Luke Nguyen.
So exciting, I'm just

really happy to be here.

Hey guys, Gary and George have asked
me to give you a private MasterClass

here in the heart of Australia's
Little Asia.

If you're a foodie, you need to
come to Cabramatta.

You know, it's the heart and soul
of Vietnamese cuisine in Sydney,

and home to 120 different
nationalities, can you believe it?

Now everyone's familiar with Chinese,
Japanese and Thai,

but Vietnamese cuisine is still
a little bit mysterious.

Today I'm gonna get rid
of that mystery,

I'm gonna cook for you two
dishes,

a really light, delicate, fresh
green mango salad

with tiger prawns and
mangosteen,

and wait for it...

I'm gonna get some live mud crab,

I'm gonna toss it in a wok with
a spicy sate sauce.

First of all I'm gonna make the
green mango salad.

Now I judge a good Vietnamese cook
from their fish sauce dressing

and their dipping sauce.

It's gotta be very very well
balanced. Okay?

So first of all, really easy.

Sugar is the sweetness to start
off with.

So around two tablespoons of that.

I'm gonna add, just dissolve
that with half a cup of water,

so that dissolves.

And now that tartness, the sourness
comes from

white vinegar or rice vinegar,
yeah?

So it's three tablespoons.

And next we've got fish sauce, okay?
So again three tablespoons of fish sauce.

Look at the color of that, so lovely,
isn't it?

Now some garlic. We'll infuse the garlic
in, just one clove's enough.

So just finely, finely slice that.

Next we have the bird's eye chilli.

I'm not gonna seed this
cause I like it spicy.

And just finely, finely dice that.

- Do you guys like spicy?
- Yes.

Use the whole chilli then.

So I'm just gonna let that infuse
into the fish sauce.

Now, in Vietnamese, this is called
nuc mam,

which is fish water,
translated, basically.

I'm gonna give this a taste test
and see the balance of flavor.

Citrus in there. There's a dressing.
Easy, right?

Okay, we'll let that sit. Now we
start with the salad.

Now we've got our green mango.
So I've chosen nice, green, firm mango.

Now the difference between this one and
the usual type of the mangoes we eat, is

the sweet mango is ripe.
This is basically an unripened mango.

As Vietnamese wouldn't eat this
ripened.

We would always eat it green.
Why do we eat green?

Cause it's textural, it's sour,
and it carries flavor.

So prepare this, just
need to shave it.

You can do this many many ways,
you can finely slice the mango,

you can use the mandolin.

But I'm gonna do it Vietnamese market
style. Street food style.

Cause we are pretty much
on the streets, aren't we?

Now when you are in Vietnam on the street,
as a little snack you would have this sliced

with a little dipping bag
of salt and chilli.

Alvin, you probably tried
it yourself.

Quite unusual, isn't it?
Salt, chilli, fruit.

But in Asia that's what we
eat as a snack.

Now, you can do this many
ways, okay?

So you've got a mango,
sharp knife.

Watch your fingers there.

See all the little slits and incisions
I put in there?

Then we can grab our peeler and peel
away. And that's our julienne mango.

Okay? But today in the markets, you've
got one of these babies.

From Asia, does the job for you, green
papaya, green mangoes, carrots, anything.

It shreds it for you.
Look at that.

Oh, wow.

Really simple.

Sharnee, would you be able to help me
out with this?

To show everybody how easy
it is to do it.

So you go all the way around, okay?
So one mango, there, you can do that.

- Are you left-handed?
- Yeah, I am.

She's left handed. Watch this.

Now I have to have one of these.

That's it. Look at that.

Now, Vietnamese cuisine
is very

important that we have texture
in every mouthful we have.

- Now have you reached the seeds yet?
- Yes.

That's heaps. That's enough.
That's perfect. How easy was that?

- Yeah.
- A few minutes and it was done, alright?

You can go back now and I'll continue,
yeah? Fantastic.

So guys, we've peeled our green
mango, right?

Put that in our salad bowl.

Now next I'll do
my fresh herbs.

You probably need around
five

sprigs of purple purrilla. Should always
have this in your fridge at home.

Some Vietnamese mint as well
for that spicy peppery

kind of punch to the salad.
Some basil, some Asian basil.

Smell that, isn't that
gorgeous?

Some green mint. Now I've also got some
rice paddy herb, which I'll just

pick and leave aside here. Citrus,
fresh, cumin characteristics,

now I'm gonna just lightly slice my herbs,
don't chop it cause you'll bruise it.

Okay so just roll it up
and just...

not too thin, just nice
chunks of that.

I'm gonna put in the salad.
Just sprinkle that in.

Try and add the rice paddy herb.

Like that, and look at that
color already.

I'm gonna put some tiger prawns
in here as well.

Now to peel that. Just take
the head out,

rip it off,
suck the brains out.

Yum, don't waste the head.
Tear the legs off,

and the shell will just come off.

We'll leave the tail on cause they look
fantastic with the tail on.

And you can just devein it,
cause it's already cooked. Like that.

There are your prawns.
Alright?

Who wants to get their
hands dirty?

Alright, Adele, can you come over
and do this thing?

Do that there?
Perfect.

Suck the brains out.

- Serious?
- Yes.

That's the way.

- Isn't that good?
- Oh, it's beautiful.

Yeah, it's beautiful.

I'll suck another head.
All the flavor's in the head, you see.

It is.

- Thank you, Adele.
- Thank you.

I'll move on to the mangosteen now.
Mangosteen.

My favorite fruit of all time.

Oh! It's my favorite part of making
the salad,

cause just seeing these
glowing vibrant white light...

- Luke.
- Yeah?

If you didn't have mangosteen, what else
would you be able to put in there?

Well, lychee.

Rambutan. But this is kinda my own
creation. I haven't seen anyone

serve this in a restaurant.

Now the salty element to this dish
is the dried shrimp, okay?

It's dried in the sun for two days.
It's quite salty,

I've soaked it in cold water for twenty
minutes and I've drained it,

so now it's nice

and soft.

Got around ten grams there,
throw that in as well.

Look and there's more color
to this dish now.

I've got some fried Asian shallots.

Should always have in your pantry.

Bit more crunch as well,
and flavor.

A good handful of that.

And some roasted peanuts. Now here
I've got my mortar and pestle

which is as old as I am
or older.

My parents took this over
from Thailand,

when we fled from Vietnam, and this has
lived with me and

I still work with it in
Red Lantern.

Gonna throw that in.

Pound it not too fine.

Throw that in.

Look at that.

Now I'm gonna dress it,
okay?

I'm gonna start with around
four tablespoons of dressing.

Just gonna mix that together.

Now I'm gonna plate it.

Sunday barbecue with your mates.

Throw in some prawns in there.

Throw a few more prawns in there.

- How good does that look?
- Yes.

Finish with some prawns.

Bit more dressing
over the top.

Oh, that looks superb.

I'm gonna top it with a bit
more shallots for garnish.

A few more crushed peanuts.

Some fresh chilli on the top

and check that out, guys.
How simple was that?

Fresh produce, great ingredients.
That's my green mango salad

with fresh herbs, dried shrimp,
tiger prawns and mangosteen.

Come up and give it a try.

Check it out.

Dig in!

Is it good?

You can eat it all day, can't you?

- Taste all the herbs and the freshness.
- Really fragrant, fresh.

It's a really good mix of herbs,
they're really good together.

You're getting all the crunchiness as well,
all the texture?

See each mouthful should have
layers of texture.

And then chilli just hits you
in the end. It's fantastic.

But all very subtle flavors. Nothing's
too dominant, so very well balanced.

Now guys, my top three tips
for good Vietnamese cuisine

is the frehness of produce,

the balance of flavor,

delicate flavor,
and of course texture,

cause texture's really important
in Vietnamese cuisine.

Guys, I hope you really enjoyed my
green mango salad today.

- Yeah.
- Thank you. We did. It was beautiful.

When we return.

Sexy stuff.

Bruschetta three ways. The ideal
quick and easy entree.

Plus.

- How good's that?
- Beautiful.

I just wanna get stuck
into it now.

Luke Nguyen serves up seafood
with a bite.

You got the claw. You're the
lucky one.

It's absolutely amazing.

So next up on MasterClass
we're gonna revisit

the Italian challenge.

Marion, you were in
Cafe Moretti,

what's it like cooking in a woodfire oven,
it's very different, isn't it?

It was so difficult, because the fire is
over on one side in the oven,

and it's extremely hot, so you had to make
sure the pizzas were turned all the time

Very difficult not to burn the edges.

- And did you burn a few?
- We may have burned a couple.

And Matthew. You did
the pizzas in Carpaccio.

- Yeah.
- Do you know how many you made?

I think it was around fifty.

The first two were probably not the best
that I did but once I got the hang of it

yeah, I was just doling them out.

What we wanna do is share a few
little secrets, a few Italian secrets

from a Greek guy and from
an English guy.

And we started throwing a few ideas around
and came up with bruschetta,

which is a classic.

But with interesting ingredients
on top.

And we're gonna do
three bruschetta.

And then what are we gonna do
as main?

I'm gonna make lasagna.

My lasagna that I'm gonna make actually got
little meatballs inside rather than mince.

And then for dessert,
roast peaches.

And I'm gonna do
zabaglione to go with that.

So the nice thing about bruschetta
is the fact that

it should be a carrier
for beautiful ingredients, okay?

I've got some very thick-crusted
dense-textured sourdough bread,

because the beauty of this is that
you're gonna grill it,

and like all good toast it will take a
little bit of stale bread

and turn it into something wonderful,
especially when you drizzle

with a little touch of olive oil,
and put on a hot griddle or preferably

on a barbecue or woodfired gril.
Okay?

And those slices of bread will take about
two to three minutes each side

and we just cook that until we get a nice
bit of char on the top.

And then we're gonna make
a couple of fillings, okay.

First up, George, I wanna
make a favetta. Alright?

So what I've done here is some
broad beans, which have been shucked.

And then I've got a mortar
and pestle, a little bit of garlic,

a little bit of salt. Just smash
it all together.

So, little bit of olive oil
just to break that garlic down,

and then you put in the
broad beans.

So, George, I just put in this amount,
is about a, zest of half a lemon.

Love this. Absolutely
love this stuff.

And let's grate a little bit
of the pecorino inside.

And you put as much or as little
pecorino in as you want?

- What do you reckon? A bit more?
- Yeah, why not.

Keep going. Keep going.
That will do.

Pecorino, similar to parmesan,
crumbly cheese,

but I find it a lot more tart,
a bit more acidic.

And a good aged pecorino
I don't think you can beat.

I prefer it to parmesan.

While George is fiddling around
with that,

we're gonna use this lardo,
which is this,

which is a cured back fat,
alright?

As part of the curing process,
they would salt it,

and then they would use
all these little herbs, which they've

pressed over the top,
and then they've dried it.

It's a beautiful thing. They actually
have a festival in Italy,

which is a Lardo festival. Which if you
translate it, would be absolute hogwash,

a lard festival, or a fat festival.
- Would be, would be welcome, wouldn't it?

Terrible. Sounds terrible.

- Alright George, so that's our favetta.
- That's done.

Just chop a tiny bit of
parsley for me.

And what we're gonna do is we're
gonna make a very simple gremolata.

And gremolata actually is the
classic accompaniment for osso bucco.

But I use it for lots of things, cause I
love lemon, I love parsley, I love garlic.

I just put a little bit of garlic through
on a microplane actually, which you can do.

Don't need a lot.

So what you've got here is
just that parsley,

the lemon and the garlic,
which is now my gremolata.

Little bit of olive oil and then all I'm
gonna do is just slice this lardo

paper-thin. Alright? So we're gonna put
a few of these slices.

Sexy stuff.

So, that's our lardo and gremolata
ready to go.

So now we've just got sardines, George.
These have already been gutted.

- Do you want me to fillet them?
- Can you cut those?

Always make sure
there's no scales,

there's nothing worse than
getting a scale when you eat.

These are so easy.

And I don't... I don't mind that little tail
on there, shall I say.

I think that's just pretty as.

We're gonna fry these
sardines quickly,

so what we're gonna do is just
dip them in flour.

These sardines don't take
long at all.

Look at these beautiful tomatoes.
They're all heirloom varieties.

Isn't that just absolutely gorgeous?
If you're a gardener,

then you'd be familiar with
this sort of stuff.

Slightly underripe or slightly green
tomatoes, tart, a little bit more acidic,

and go beautifully with a quite an oily
fish like sardines.

A sardine's a fish that's so oily, it loves
lemon, it loves it, absolutely loves it.

So a little squeeze in the end.

That's beautiful.

Now I haven't even turned
them around in the pan.

Just doesn't need it.

Right, George, while you're doing
that gorgeous thing,

we're just gonna rub a little garlic
on this bruschetta.

- You wanna kick off with that?
- Kick off a couple with that

favetta.

And have a look at that.
Beautiful.

And of course the lardo.
So, it's just very, very thinly,

just pop the lardo on the top.

And then of course a little bit of
the gremolata.

We're gonna put a little bit
of this pecorino over the top of those

little ones with the favetta
on the top.

And I think, it just needs
a little bit of the old fella.

The old fella is my best mate.
It's always beside me.

And that's our bruschetta.

We've got some beautiful heirloom
tomatoes, slightly green.

Three different variaties with it,
quickly fried sardine on top,

lardo with the gremolata and a little
bit of sea salt,

and then the favetta, which is just
the broad beans with pecorino cheese

and a little bit of garlic.

So top tips for a
bruschetta.

Great bread. That's what
it starts from.

The thing with bruschetta is it's a lovely
way of just adding some creativity,

and offering something crunchy and morish,
just gets the tastebuds going,

to start the meal.

So Marion, seeing that you are on the
pizza section, you come over and taste,

and Callum, you were
on the entr�e section

in the blue team, so you come
and have a taste.

Alright let's just cut these to make them
a little easier for you guys to taste.

Dig in, let's try.

- George, would you like this?
- Yeah, why not.

The lard is really quite creamy.
Beautiful.

Those tomatoes have just got
so much flavor and they're so vibrant,

looks awesome on the plate.

And I think that pecorino on the
broad beans work really well together.

- Guys, back you go. Thank you.
- Thank you.

Up next.

[speaks Italian]

George's reinvention of
Italian classic, lasagna.

- Beautiful, baautiful, beautiful.
- Okay, back just in time, George.

Then later, peaches like you've
never seen them before.

[speaks Italian]

Right, next, I'm gonna make you guys
lasagna. Who would have thought?

The Greek making lasagna,
but my lasagna's the best.

And why I love this lasagna, the next
day it's even better cold.

Yeah? I love it.

I'm starting with my basic
onion and tomato sauce.

Onions go in, oil goes in,
I've also chopped up

some tomatoes, I've blanched them,
removed the skin.

Boiling water, about ten seconds
in the water?

Ten seconds, out, cool em down, straight
away in ice water, peel the skin,

squeeze out any residual liquid,
and all the pips,

and then throw that in. For every sort of
kilo of onions, chopped up onion,

it's a kilo of tomatoes.

Alright, so... And what will happen, I've
got lots of oil in there,

the oil for me is the actual
highlight of this tomato sauce.

I've also got some pur�ed tomatoes,
just to enrichen it a little bit more.

That goes in.

We've got some rosemary,
goes in.

Some thyme.

Whack the lid on, and just
leave it.

- And how long do you cook that for?
- A good hour.

And it will be absolutely delicious.

So that allows all the flavor from
ther herbs and the onions to

to come together.

What I've got here, I've just confited down
some shallots and garlic, so

there's probably about
ten whole golden shallots

and probably about twenty cloves
of garlic.

Really low heat, and just literally
let them bubble away, don't boil,

what you end up is with these really
sweet, gorgeous, soft shallots,

and the same with the garlic as well.
You know, they're just really beautiful.

Now, to cook them, basically we're just
gonna drain off that oil

and that oil is gold.
- Beautiful.

Don't be too concerned if it's not
sizzling hot to kick off,

we just wanna caramelize
the shallots.

Use a little bit to fry off.

And then the same again with
the garlic.

And while the shallors are caramelizing
off, we're gonna make

the meatballs that are gonna
go in the lasagna.

So we're not actually doing a traditional
mince that goes through the center,

I thought, let's tweak that a little bit,
change it a little bit. So.

Quite simple.

There's about 300 grams of veal,
300 grams of pork mince there,

there's probably about a cup
of breadcrumbs.

One egg.

And that will help bind
the mince together.

A good pinch of salt.

And a good crack of pepper. And that's it.
That's all that's going in these meatballs.

Get our hands in there.

You've gotta feel and touch,
you know.

Get your hands into
everything.

And then what I want is little
meatballs, alright?

They have to be small. So.

That's how big they are.
Alright?

- Okay, so George, you want the garlic in?
- Yeah. That'd be great.

I'll just pop that in.

Lovely.

I think to give Gary a hand,
we should

get Carrie.

- Carrie and Gary.
- Carrie and Gary.

From this?

Gary, the shallots are pretty much
nice and golden, so

I'm just gonna throw some thyme
in right at the end,

and that will just flavor
them beautifully.

And then we literally,
mix, mix, mix.

And then they go here. Right guys,
the next process, that's boiling an egg.

So many people get it wrong. Boiling
salted water.

Okay? Not cold, boiling.
Fifty-five gram eggs they are, okay?

They go in, I've got a timer
on for ten minutes.

And they will be hard-boiled.
Alright?

Now, George, these are done,
Carrie and I've done these.

Thank you, Carrie.
- Good job.

So we've had that tomato sauce
on for about forty-five minutes to an hour,

you can see it's just deep red,
rich.

- So what happens now, George?
- Straight to the tomato sauce.

So just drop them in, no need to seal
them off or anything like that?

- None of that.
- Keep them on the low simmer.

Low simmer. Lid on, and that'll take
about twenty minutes to half an hour.

And you know what, that, and beautiful
fresh spaghetti

with a bit of grated parmesan
over the top.

- Heaven.
- [speak Italian]

- Twenty minutes, George. I'll remind you.
- Thank you.

We just got some small potatoes, pop them
into a pot, cover them with cold water,

salt, brought them up to a boil, until they
cooked, that took about 15-20 minutes,

until you could pop a knife through them
or skewer through them with ease.

So I've got five eggs that
I've sliced,

I've got eight to ten potatoes
that we've boiled and sliced.

We've got this beautiful
buffalo mozzarella.

- Okay? Literally, we're just gonna tear up.
- That's buffalo milk, right?

Yeah, that's right.

Right, next we need to make
the pasta.

The sheets that are gonna go in between
and form the lasagna.

First step, we have 400 grams of flour. And
that goes straight into a food processor.

140 grams of egg yolk. Okay?

A good little splashing
of olive oil.

Lid goes on.

And what we wanna get is basically
a fine crumb.

You'll see what will appear.

And then literally, goes down.

We need to just knead it to pull
it all together and create

the dough, yeah?

In terms of kneading, couple of minutes,
that's all, just for it to come together,

and you'll see, you'll get this
nice smooth sort of dough consistency.

What you want is a nice
little ball.

Alright, now, we actually roll
the pasta dough up,

and leave it aside for a couple
of hours to rest.

When we come back.

Is this making you salivate
when you're making these?

Yeah. A lot.

George serves up his incredibly
tasty meatball lasagna.

- That's a blinder.
- That's unreal.

Okay, guys, I'm making my
delicious meatball lasagna.

The dough for the pasta is rested,
now it's time to roll it out.

We'll keep that wrapped up.
A little bit of flour just to

make sure the pasta doesn't stick
to the bench, but not...

I see a lot of people, they throw
loads of flour on it.

Remember, you don't wanna incorporate
more flour to this dough,

you've added the right amount.
So enough just so it doesn't stick.

You start off on a highest number, which
is number one, so the widest

in terms of the opening
of the machine.

And you start. Alright?
You fold it into each other.

Okay? So you're laminating the

actual pasta.

And that gets the
gluten going,

so it becomes nice and tight

and workable.

Gary, do you wanna come over
and finish off these?

- Yeah.
- And the meatballs are done?

- Fantastic.
- Looking beautiful.

- Fantastic. Alright, cool.
- So I'll finish that off.

The next step is to assemble the lasagna.
So we've got all our ingredients,

we've also got some
picked parsley leaves,

some marjoram,

which is beautiful, I think,

and we've got some thin slices
of Parma prosciutto.

Alright?

Aaron, do you wanna come
and help me assemble?

- Absolutely.
- Thank you.

So first step, a little drizzle of olive oil
on the bottom of the dish.

A little pinch of sea salt,
okay?

And then a little bit of pecorino that
we're just gonna grate on the bottom, okay?

We're gonna just grab two sheets
of lasagna. The pasta.

And we're gonna create the base.

First sheet's gone down, okay?

And we're just gonna cut a strip
to go to the top, alright?

And there you have it. That's
the base. Now I'm gonna get you,

Aaron, to start doing the rest, but little
shake of the olive oil, alright?

A little bit of sea salt.

What I like to do is I want a scattering
of these meatballs, so

I just use a slotted spoon, I'm draining
some of that excess olive oil,

and I want lots of tomato sauce
to go on there, alright?

- Smells great, yeah?
- Smells fantastic.

And just make sure that all these
edges are covered with sauce.

Next step.

Mosaic some potatoes around.

Make sure they're whole so they're
getting a whole potato.

And think about, we've still got egg, cheese
and the shallots and garlic to go, so...

- Absolutely, don't fill it up too much.
- Yeah.

Next this egg, alright?

Then we've got these shallots
and garlic.

Is this making you salivate
when you're making this?

Yeah, a lot, I'm managing to hold it
together but it looks pretty delicious.

Some of the buffalo mozzarella.
You know, it's not

overpowering and it's just
gonna complement it.

Just pick some parsley,

and then marjoram.

- That looks good, yeah?
- Looks really, really good.

Now I wanna good little shaving
again of some more pecorino.

And of course, the last step after
we've shaved the pecorino over,

we go prosciutto.
- Okay, a whole layer?

A whole layer so you've got
that layer on that side.

Thank you very much.

So this is basically, we've got a layer
of pasta, that filling,

another layer of pasta, the same
filling again,

and then the top layer,
and that's it. Alright?

Beautiful, beautiful, beautiful.
Pasta. Let's go, big boy.

Fantastic.
Now you're into it, aren't ya?

Absolutely.

Make sure, guys, you push
the air out of it,

cause what you want is this
compact beautiful lasagna.

But what we do is take all that
saucy goodness.

Looks pretty good to me.

Pecorino.

Fantastic, beautiful. Then,
the foil goes over this.

Shiny side down. Okay?

That goes into an oven, 165 degrees
for around 40-45 minutes.

For the last five minutes,
we take the foil off,

nice bit of caramelisation, goldenness,
yumminess on the top,

and there you have it, alright?
Aaron, thank you so much, well done.

Thank you, I really appreciate it,
it's great.

Right, let's pull the lasagna out
of the oven for the moment of truth.

Oh, I came back just in time, George.

It's been in the oven for about
forty minutes,

and for the last five minutes we pulled
the outer foil off and got the nice little

- Beautiful.
- ... crunchiness on the top.

Really looking forward to it.

Little bit of olive oil,
little bit of shaved pecorino.

There you have it, Gary.

That's my version of lasagna.

For me it's all about putting lots of
beautiful interesting ingredients,

so as you cut into it, you're discovering
something different, something tasty

that complements each other. Make sure
you rest your pasta, really important.

So once you've kneaded your pasta dough
and you've gotten it to this consistency,

wrap it up in plastic and leave it aside
for a couple of hours to rest.

Tomato sauce.

Tomatoes, onion, olive oil,
simplicity.

You don't need to add lots of things in it
to make it taste good.

If they're great tomatoes,
it'll be delicious.

Matthew, Phillip,
come up and taste.

- Begin.
- Come on, boys.

You think this little square will be
enough for all of us.

- No.
- I think we should get the whole tray.

- That's a blinder.
- That's unreal.

- What do you get when you taste it?
- Just all these flavor of shallots,

and garlic, and meatballs,
and it's just... it's unreal.

Really nutty flavor from the garlic too.

You know why I like it? It's because
I get all of those,

and then I get these lovely soft
pockets of that mozzarella,

that's just like super creamy
and coats your tongue,

and you just...

you just wanna go back
for more, don't you?

Yeah, definitely.

Oh, Matthew. Wow.

- Thank you so much, boys. Thank you.
- Thank you.

Ahead on MasterClass.

Now dried chilli is hot.
It's spicy.

A spicy seafood sensation
from Luke Nguyen.

- Yummy?
- Oh, it's yummy. It's just beautiful.

So guys, here we are in the centre
of Cabramatta.

The heart of Little Asia
in Australia.

Right, guys, our next Vietnamese dish
is mud crab

tossed with Vietnamese spicy
sate sauce.

Now I've got a lot of mud crab
waiting to rock and roll.

Now to kill these humanely,

put them in a freezer for
a couple of hours or an hour,

or submerge it to ice
cold water.

And it will feel no pain.

Alrighty?

And I'm gonna make the spicy
sate sauce.

So we have the dried scallops,
I've soaked that in water

for about an hour.

I've got the dried shrimp,
which I've soaked for twenty minutes,

and I've pounded it, okay?

In the mortar and pestle,
so it's nice and fine.

What I'll do first, is
I'm gonna put some

oil in the wok, some vegetable oil.

Just around half a liter or so.

Now use vegetable oil in the Vietnamese
cuisine, cause it's a neutral flavor.

So I'm gonna let that heat up.

We've got lots of garlic,
so I'm gonna chop up

around four cloves or so.

Just nice and rough, doesn't mean it needs
to be finely diced at all.

Alright, I'm gonna put that aside.

I'm gonna chop up some chilli.

Some long chillies.

I save that for later.

And I've got some Asian shallots.
Just roughly sliced.

So, the oil should be quite ready.
And I'll put in my garlic first,

slide it in there.

Now I've chopped up some

green spring onion, around ten
heads, okay? Put that in.

My long chillies.

Smells good at the moment.

- Some Asian shallots, just throw those in.
- Luke?

Alvin.

Is there any difference between
the French and Asian shallot?

It looks similar, but the Asian shallot is
red, and I think it has more intense flavor.

So we use this over the onion as well.
So that's slowly, slowly cooking away,

bubbling away.

I've got around 100 grams
of dried shrimp there.

Mix that together.

I've also got some crab meat.
Now this is blue swimmer crab meat.

Mud crab with blue swimmer crab.
Wow.

200 grams of that.
Throw that in.

- Now you guys like spice?
- Yes.

My recipe is 25 grams of dried chilli.
Now dried chilli is hot, it's spicy.

If you like chilli, put 25 grams in, yes?
- Sure, sure.

You're Malaysian, you can
do it, Alvin.

Now what else do we have?
We've got some dried scallops, soaked.

I'm gonna crush it all up, cause now
it's quite crumbly,

I've got 40 grams
of this dried scallop.

Over 100 dollars a kilo. So don't
go too crazy with it, alright?

Now I'm gonna season this now.
Bit of sugar,

around half a tablespoon of sugar.
It's gonna caramelize it,

get some color in there.

Some fish sauce. Not too much. So
around half a tablespoon.

And some really nice
oyster sauce for bit more color

and a bit more depth to it,
so a tablespoon of oyster.

Beautiful.

Lovely.

So I've just to wait for everything to
cook together, combine together,

chilli oil is the last one,
around 100 mils of chilli oil.

Luke? So this is a base that you can use for
anything, right?

For anything. You have a nice broth, you
want a bit of flavor, some spice,

throw a half a teaspoon in, stirfry,
stirfry your spinach or vegetables in there.

- How long does it keep?
- If you don't use the fresh crab meat,

- Yeah.
-...it will keep in your fridge for a month.

So, I'm gonna cook this and simmer away
for around 25 minutes.

Now my crab's ready, I'm gonna
take it out.

Just drain all the water out.

Take off the string that's been
protecting me from sharp claws.

So fresh, you'll taste the freshness
of this crab.

Sharp cleaver, in half.

I'm gona cut into maybe a half again.

Just like that.

I'm gonna chop the claw off.

Put it in there.

Now the back of your cleaver.
Just kinda give the claws a bit of a tap.

Cause I need a bit of assistance
when you're eating it.

Bit of a tap.

Now, I don't use thermometer,
I use a wooden chopstick

to see how my oil is, okay?
So if I put my wooden chopstick in here,

we're gonna put it in. See how it's
bubbling? It's ready.

The more bubbles,
the hotter it is.

If it's not bubbling, it's not ready,
it's not hot enough.

Now I've got some potato starch here
as well, guys.

Potato starch is not flour. It's more
delicate, it's lighter.

I just wanna give it a nice little
coating. Just a dust. Just a dusting.

Okay.

Now my oil's hot now, I'm gonna throw
in the chunkiest bits first.

Which is the claws, cause they take
longer to cook.

Hot oil, just slide it in.

Now when you're cooking crab or any
kind of seafood,

a few minutes and that's it.

See how hot the oil is?
All you need is a few minutes.

Throw the shell in last.

Alright.

Look guys. See how it's discolored?

It's ready. We're gonna
take that out.

Take it all out.

What a feast. I'm gonna drain
my oil, over the crab.

I'm gonna leave some oil in there.

Garlic. It's gonna be really, really hot.

Chilli,

spring onions, like that.

My spicy sate sauce, in it goes,
around four tablespoons of that.

But I like it so much I'm gonna
put some more in.

Alright.

Throw the crab in.

And toss the crab with all the yummy
delicious sate sauce.

Just coat it all. Look at that.

How good is that?
I just wanna get stuck into it now.

That's good. Plate it up.
Wow.

How good is that?

Lastly we put the shell on.

The spring onions,
a bit more chopped chilli.

And look at that guys, your fresh
mud crab with a spicy sate sauce.

You wanna get stuck into it?
Cause I do.

Come on over.

Get your hands dirty, alright?
Don't be afraid to crunch into the claws.

Let me just take this up for you.

As you can see, the sauce has crispened
up a bit, it's crunchy, get in there.

What do you think, Sharnee?
You've got the claw, you're the lucky one.

It's absolutely amazing.

I can't wait to go home and tell
dad to go fishing for some mud crab.

- Adele, yummy?
- Oh, it's yummy. It's just beautiful.

So guys, my top three tips
of cooking a good crab.

Make sure the crab is of course
fresh, live if possible.

The oil is hot, and
consistently hot,

and you don't overcook
your crab.

Guys, Gary and George are
waiting for you back at the kitchen,

it was great meeting you
and having you here,

I wish you all the best in the
rest of the competition.

Thank you, Luke.
Thank you.

- See ya.
- Bye.

Still to come.

Served by Gary and George.

An Italian dessert to die for.

I'm in heaven.

Right!

It's the final course in our little
Italian banquet.

So we're gonna do a really simple
dessert of roast peaches,

gonna use amaretti biscuits,
make a beautiful little crumble.

And I'm gonna do zabaglione
to go with that.

But it's... I think about
the theater.

So we've set up a beautiful
little table there,

a table for two, so we're gonna invite
two of you to our

little restaurant.

Dominic, Kate. Would you
join us for a little dessert?

How very gentleman of you, Dominic.

So just enjoy yourselves, yeah?
Get to know each other.

How you doin'?

With the peaches it's quite simple.
We halve them, and then what I'm gonna do is

turn them into little cups.

In the blender here, I've got
two peaches chopped up, quite simple,

and I've got these
amaretti biscuits.

So two peaches, and about
two cups worth of these,

dry amarettis.

Lid goes on.

In terms of consistency what we're
looking for is a nice sort of

wet crumb, alright?

We're just gona fill
these cups up.

Right, next step is to bake
our peaches, alright?

Frying pan on, a little bit of sugar,
our peaches go down.

And then Gary, why don't you splash
of amaretti on the bottom.

Right, and then this, straight to
the oven, around 200 degrees

for about 5-6 minutes, and they're nice and
golden on the outside, they're ready to go.

- Over to you, Gary.
- Right. Zabaglione.

That copper bowl should fit neatly
on top of a pot

with enough water to create steam
but not actually touch the bottom, alright?

So we pop the egg yolks in, there's
about ten egg yolks in there,

that's about three tablespoons
full of sugar.

We've got a lovely vanilla bean.

So we split the bean, and take out
all that lovely seed on the inside.

And this is pretty extravagant for
you two, but why not?

Sometimes, you just have to be.

So need a dash of brandy,
just a little bit,

and then a dash of the
amaretti. Just a little bit.

So what I tend to do is I tend to put
in a little bit of hot water

just a couple of tablespoons and what it
does, is it just

loosens up the egg yolk enough,
just so that it starts to aerate

not on the heat, right?

What we're gonna do is we then put it
over a double boiler

or over the base of that pan,
and the steam is gonna start

hitting the bottom of that
bowl and warming up.

And then what it is is about whisking,
aerating and cooking at the same time.

And you have to whisk evenly,
alright?

And what happens it gets
away from you.

And what I mean about it getting
away from you

is that all of a sudden there's quite a bit
of residual heat

in that copper or in that bowl
to keep cooking the foam.

So it's about this balance between
once it's partially aerated,

hit it with a little bit of heat
and take it off.

And then put it back on, hit it again
with a little bit of heat,

and then take it off, okay?

So I'm pretty close now.
There's still some

residual heat in there, it's really hot,
don't touch it.

So I'm making sure that I'm still whisking.
What we've got is, watch this.

You see that ribbon?

Happiness.

Alright?
Pretty, Georgie?

Fantastic. Right. The peaches have been
in the oven for six minutes,

and you just give them a nice little glaze
and we're ready to plate these up.

And just to finish, just a few little
almonds on the top.

A little bit of this cooking sauce,
a little drizzle, not too much,

cause you remember, you've got the
sabayon that's gonna go on there.

There you have it. Here're our peaches.
Gary, shall we do our stuff?

Let's do it.

Apres vous.

[speaking Italian]

Una pichi for you today,
very special.

Sir Dominico, little peach for you.
Make sure you pay the bill.

With my heart.

So what we're gonna do.

Served by Gary and George.

Food. Beautiful.

- Bon appetito.
- Grazie.

I'm in heaven.

It's fantastic.

I feel special.

Right, so there you have it,
you've got roast peaches

with an amaretti crumble
and zabaglione.

You know, food is not there just to fill.
It's not there as a fuel.

It's there to make us feel amazing,

and those little touches by
coming up to the table is beautiful.

Something that you could possibly use, you
never know, going forward in the competition.

My top tips are, be specific when you're
picking your stone fruit.

Make sure they're not too overripe,
when they're really sloppy

and you can't really get a nice
beautiful cup, okay?

It's really important that you don't
overcook them in the oven,

you want them to still have a little
bit of bite and texture to them.

And with the sabayon, it's a cooked foam.
So you have to follow the steps that

I did quite carefully. Make sure that you
aerate the egg yolk, sugar and alcohol first

before you put it on the heat. Make sure the
water isn't touching the bottom of the bowl.

The last one is if it's getting away from
you, take the bowl away from the heat.

And that's it.
How hard can it be?

So expect the next time you do
the sabayon in the kitchen,

every single one of them
is gonna be perfect.

Well that was our MasterClass. So let's come
up here, grab some food,

and have something to eat.

Ah, they return.

Hey, where's the rice paper rolls?

We ate it on the way.

Pour some on.

Cheers, guys!

Guys, it's been a massive week.
You're all still standing.

You are all a chance to take this out.

What you have to remind yourself in this
kitchen, between these very walls,

you're gonna experience
more and more.

The best is yet to come.
So here's to the MasterChef kitchen.

- Cheers.
- Cheers.

Tuck in!

Next time on MasterChef Australia.

This challenge is gonna lay the foundations
for the rest of this week.

First up, it's a very special
mystery box.

What is this?

Then, the amateurs will fire up their
imaginations in the invention test.

Now's the time to unleash.

For the best dish, a shot at immunity.

There are some gorgeous dishes in the room,
that I cannot wait to try.

It's really important to do well today.

But for the three worst,
their dream will be on the line.

One person will be eliminated
from this competition.

I think I'm in trouble.