MasterChef Australia (2009–…): Season 2, Episode 20 - Celebrity Chef Challenge 3 - full transcript
Justin North beat Jonathan (26-21)
Last night
on MasterChef Australia.
This is it.
This is your last chance.
Dominic, Matthew and Joanne
fought the fight of their lives
in the pressure test,
and for Dominic the MasterChef
journey ended.
I'm really going to miss the place,
and the contest itself
Tonight, the amateur faces off
against the professional.
Jonathan, today will be
a battle royale.
Does he have what it takes
to conquer
the award-winning chef
Justin North's signature dish?
I think it's going to go
quite well.
I think he's dreaming.
To win immunity, he will need to
impress special guest judge Donna Hay.
It's just a tiny bit messy.
I'm anxious as all hell.
I'm really nervous.
Here you go, mate.
Got up early this morning.
- How are you feeling?
- Good.
If Jonathan's feeling anything how
I was feeling last week,
I don't envy his position.
I know that when I was in this situation
last week, I was really nervous.
But from what I've seen of you,
you're really good under pressure,
and you're a great cook, mate, so
I think you've got a good chance today.
I'm definitelly going there,
I'm just trembling on the inside.
Just seeing what you've done to
actually get yourself in this position.
I won the Indian
invention test.
A light goat curry with frozen
yoghurt three ways,
a saffron, cinnamon
and garam masala.
Jonathan, that is a dead-set
ripper dish.
My main thought is I've been
in two eliminations so far.
Really, I'm just trying to clear my mind
and not get overwhelmed by the moment,
by the challenge ahead.
Jonathan, welcome to our
MasterChef home.
Today's your day to stamp your
authority on this competition.
And today's the day you possibly
could change your life forever.
We've never seen you in your
chef whites before.
What does it mean to you?
I think when I looked at it in the mirror
this morning, I thought,
would this be me in
my restaurant?
Jonathan, in the past, in the celebrity
chef challenge,
the judging panel would consist
of the three of us.
That's going to change
from now on.
I'm going to be here
in the kitchen with you.
The judging panel will consist of George,
Matt, and a very special guest.
The new judge is a star of the
Australian food scene.
She's written 18 cookbooks and sold
over 4 million copies.
There really isn't anyone better
to join our judging panel.
Please welcome to the
MasterChef kitchen
Donna Hay.
- Donna, welcome.
- Thank you.
When we think of you and we think
of the books and your magazine,
you've brought a very relaxed Australian
style to people's tables at home.
What are you going to bring
to the judging panel?
As a food stylist, I'll be looking at
how things are put on the plate.
But what a lot of people don't
know about me,
is that I'm a bit of a food
science nerd.
So apart from the food styling,
I will be looking technically at the dish
because I love all the molecular
things about food science.
Jonathan, today will be
a battle royale.
Win, and you could get
the sweetest prize,
that you can during
the competition.
Immunity.
Your chance to avoid
elimination round,
that could send you home.
So the big question.
Who is this extraordinary chef that's
standing between you and immunity?
They don't come much
bigger than this.
He opened his first restaurant
Becasse in 2001,
where he achieved
instant acollades.
He went on to achieve two
prestigious chef's hats.
He also in 2009 won
Chef of the Year.
And he's Justin North.
I'm Justin North, chef and owner
of Becasse and Etch restaurants.
The key elements to me of a good dish
is basically applying all the senses,
getting a good amount
of excitement from them all,
as well as brilliant produce
and fantastic technique.
Absolutely beautiful, mate.
Look at that. Stunning, isn't it?
Fantastic.
To me, the biggest mistake an amateur
cook can make is not tasting their food.
It's not a cliche.
Taste, taste, taste the whole time.
So this is how it's going
to work.
You're both cooking
the same dish.
George, Matt and Donna will
taste those dishes.
Gary, obviously a blind tasting
means we can't stay in the room.
We'll leave Justin and Jonathan
in your very capable hands.
Donna, Matt and George leave.
Gary, Justin and myself go up to
the table, see which dish it's gonna be.
So, Justin, should we put Jonathan
out of his misery
and reveal the dish?
I'm anxious as all hell.
I'm really nervous.
I'm also excited.
Jonathan.
There's a caramelized confit and
roasted cutlet of suckling pig.
What are you thinking?
Scared now?
I've never cooked pork.
Never cooked pork,
never made crackling?
Never cooked pork in my life.
It's a good one to start
with, mate.
So, Justin, do you want to explain
this beautiful pork dish?
Okay, so you're going to be confronted with
a whole suckling pig of about 10-12 kilo.
We're going to remove the head,
the shoulders, the legs,
from the saddle we're going to
take off the belly,
which we confit first, and then
caramelize, a nice crackling crispy skin.
And in the loin, we're going to
butcher, french the bones,
and then caramelize that so you get
a beautiful caramelized skin as well.
Some lovely marron tail.
It's a freshwater crustacea, so they live
in ponds and dams, similar to a yabbie.
This dish I think, is a very good summary of
the basic skills that any chef should have,
because it's got butchery,
it's got confiting,
it's got two different types
of cookery to it.
It's got some very precise
flavors in there.
Let's taste.
Run through it with us.
What are you tasting?
That's not an easy dish.
Clearly the crackling on the cutlet
is going to be really hard to get
without overcooking the pork itself.
Right, guys, this is how
it's gonna work.
You've got 1 hour
and 45 minutes
to duplicate Justin's
beautiful dish.
Justin, you've got an hour
and a half.
Let's go.
Let's go.
The first thing I do was
butcher this pig.
I've never cooked pig.
I've never butchered pig.
I mean, the animal is huge
from my point of view.
I think for a lot of people butchering
an animal seems disgusting,
but from my point of view, if you're
going to eat meat,
then you should be able
to cut the meat up.
It was absolutely fascinating
watching Jonathan butcher that pig.
I also knew that I had 15 minutes
of Justin's time
and I was going to use his knowledge
in helping me butcher this animal properly
so I could get some nice
cuts of meat out.
Just hold it up and just
sort of tap, tap, tap.
Probably use more the heel
of your knife
and then just tap the heel.
Justin, Jonathan, you've both
got 90 minutes to go.
Now it's time for Justin
to get stuck into the recipe.
Justin, off you go.
Watching Justin
is just amazing.
He's so organized
and so efficient.
He seems to be moving really fast,
but without ever actually moving fast.
Justin started, six minutes go by,
and he's about to overtake Jonathan.
I finished butchering the pig.
After that, I've got to get my herbs
and spices into the pestle and mortar
to grind them up, put and mix them with
salt and get them onto the belly.
I watch Justin using only half of the
amount of salt
given to him for his pork belly.
But I see Jonathan and
he uses all the salt.
Justin's pork belly looks nice and clean,
dusted lightly with salt and aromatics.
Jonathan's was like a piece of gravlax
with a mountain of salt on top.
I'm worried that that might
come out a little bit salty.
It really becomes obvious what Jonathan's
game plan is from the beginning.
As long as he can keep up
with what Justin's doing,
he stands a really good chance of getting
that dish plated up at the end.
I've got to keep up with Justin, so
I think it's going to be really difficult.
Justin, Jonathan,
you have 1 hour to go.
You're doing great job, Jono.
Come on!
Marrow tail is pretty straightforward.
I've got to take out the digestive tract,
- The middle section, this one?
- Yeah.
Yeah, that's it.
Then it gets fried in the pan.
1 minute on each side, turn it over,
in the oven for 4 minutes
with some aromatics, garlic,
thyme, that's it.
All of a sudden, I've got three things
cooking now.
The marron, pork belly,
rack of pork.
All these little elements that have to
come together all at the same time,
so the dish tastes great.
20 minutes to go, you know what?
And I'm just watching what Justin's doing,
I've just turned it up, my speed up.
Quite frankly, I'm gonna catch him now.
Jonathan's kept up with Justin.
He's 30 seconds behind, so I think
he's going to go quite well.
Jonathan, love your strategy. It's good
that you keep throwing an eye backwards.
So remember, there is something to do
in front of you as well, so...
So stay concentrated.
I'm watching Jonathan, making sure
that he is keeping up with Justin.
But Justin's pan is a lot lower in heat,
and Jonathan's is up fairly high.
I look over to the pork and the pork
started burning on the top.
Oi.
Shit.
Oi.
Shit
How are you going, Jonathan?
I think I've just nearly burnt
my pork skin.
What is it?
Try just scraping it, as it's
quite crispy here.
My advice to him was to scrape that off
a little bit like toast in the morning.
Did it come up okay.
Yeah, it did actually, it's
a nice brown color.
All right.
It's your decision, because
it's 15 minutes to go,
so you probably got time to put another one
on if you feel you want to.
I think he's dreaming. Like, maybe
he had enough time.
Justin, Jonathan,
we're down to the wire,
you have five minutes to go.
Jonathan's starting to get
really frantic.
He's trying to peel his marron tail over
the bin, which is really not a good idea.
All of a sudden, I nearly dropped it
into the bin.
That would have been crazy.
Jonathan, Justin, you have
1 minute to go.
Although I was going hard at it
for the whole challenge,
I knew that I really had to just keep
going, and I like kicked it into turbo.
I wanted to finish this. I wanted
to plate it up,
and I wanted to make
everyone proud.
I wanted to make myself
proud.
You have 10 seconds to go.
00:15:17,860 --> 00:15:19,651
00:15:19,851 --> 00:15:21,516
00:15:21,716 --> 00:15:23,292
00:15:23,492 --> 00:15:24,579
00:15:24,779 --> 00:15:26,043
That's it.
Your time's up.
I've got everything on the plate.
Doesn't look as pretty.
Hasn't got quite the finesse
of plating.
But you know what?
I'm stoked.
It's now time to find out what the
judges thought.
My plate is going to be plate one.
Donna, you really are one of
the gurus of plating in Australia.
How do you think that dish looks?
Well, the high point for me
would be actually
the three elements together sitting
on the dish.
They're quite well connected.
Just overall, it's just
a tiny bit messy.
Well, enough of looking,
let's do some eating.
We shall.
That is a wonderfully balanced dish.
The pork chop is incredibly tender.
The flesh is very tender, and I love that
really good porky jus around the outside,
that's a delicious combination.
That belly is cooked beautifully, the only
problem is it's salty on the top.
For me, I don't really like it.
I mean, there's a lot to get
on the plate.
I can't imagine how busy
the kitchen was.
I think, guys,
it's time to score.
Shall we taste the next plate?
- Donna, do you like that plating?
- I do.
It's much more to my liking,
it's really neat.
But at the end of the day,
it comes down to the taste.
- Shall we?
- Yes.
I'll go and say, most remarkably,
I preferred the first cutlet.
Yours is a little bit over, I got to
say, Donna.
Well, compared to dish number one, where
the meat actually just melted in your mouth,
it had that lovely milkiness that
suckling pig does.
This was definitely something
you had to chew.
I think I got the best cutlet because my
cutlet is actually a little bit more juicy,
but I had a beautiful crispy skin on top,
and what's beautiful is that
that bone is just... You know, you take
that home, that's a souvenir.
Those flavors are absolutely
spot on.
I think that's one of the
secrets of the dish,
is that combination of the milkiness
of that suckling pig,
that slight sort of aqua milkiness of
that marron and the milkiness of that puree.
They kind of all work together.
Beautiful.
Guys, let's score plate two.
We've tasted both dishes,
we've scored them.
The question is, has Jonathan
won immunity?
Let's go and find out.
Judges. Welcome back.
You've tasted two versions of Justin
North's beautiful
suckling pork dish.
George, Matt, Donna,
I can now reveal
that dish one belonged
to Jonathan.
Jonathan, of course if you win today
you win that all important immunity.
That you can use at your discretion
to avoid elimination.
Donna.
I gave plate number one seven out of ten.
My first impressions of the dish
was that it was plated with
just a little bit of naivety.
It was a little bit messy, but overall,
the flavors of the dish were immaculate.
My cutlet was sensational.
Matt, you like to reveal your
score for Jonathan's dish?
Seven out of ten.
So time for the final score
for Jonathan's dish.
George?
Seven out of ten.
Hey, you know, the belly was a little
bit salty,
but wow.
I can't believe you even got past breaking
down that suckling pig.
Justin, 21 to beat.
It's time to find out what the judges
scored your dish.
Donna.
Justin, I gave your dish
eight out of ten.
Thank you.
When the plate came out, every single
piece of food on that plate
was a food stylist's dream. The cutlet,
the belly, everything, it just said
Justin North precision to me.
It was beautiful.
Unfortunately, my cutlet was
just a little bit dry,
so that was the only
downside of the dish,
but everything else on the plate
tasted wonderful.
Thank you.
All right, time to find out what
Matt scored plate number two.
Justin, I scored your dish nine
out of ten.
I scored nine out of ten.
Congratulations to Justin North.
You've won today's Celebrity
Chef Challenge.
Thank you very much.
Jonathan, when you were looking at Justin
behind you and keeping up with him,
was there a sense of pleasure there?
It was. The pace at which Justin works
is truly extraordinary.
And if we are meant to be working at
that pace, we've got a long way to go.
Justin North, thank you again.
Yeah, I've really enjoyed the time
in the MasterChef kitchen today.
I feel, I suppose doubly blessed to be able
to win the competition
and help Jonathan along the way.
So, felt good.
Thanks, guys.
It would have been great to have won
the immunity, but you know what,
I just cooked next to Justin North,
and I'm not going to sleep tonight.
I'm buzzing.
Tomorrow night
on MasterChef Australia.
You're about to embark
on the French team challenge.
It's a race against the clock as two
teams prepare a three course menu.
We're going to have to work
really quickly.
Mentoring them, the godfather of French
cuisine in Australia, Tony Wilson.
We're here to win, guys.
And French culinary legend Michel Roux.
- Let's light up this stove.
How much more French can you get?
Come on, guys, let' go.
I just don't even know how we're
going to get it done.
Let's go. Come on.
I thought it was a disaster.
To avoid elimination, they'll need to
impress world-renowned chefs
Guillaume Brahimi and Tetsuya.
I am really, really nervous,
that's for sure.
on MasterChef Australia.
This is it.
This is your last chance.
Dominic, Matthew and Joanne
fought the fight of their lives
in the pressure test,
and for Dominic the MasterChef
journey ended.
I'm really going to miss the place,
and the contest itself
Tonight, the amateur faces off
against the professional.
Jonathan, today will be
a battle royale.
Does he have what it takes
to conquer
the award-winning chef
Justin North's signature dish?
I think it's going to go
quite well.
I think he's dreaming.
To win immunity, he will need to
impress special guest judge Donna Hay.
It's just a tiny bit messy.
I'm anxious as all hell.
I'm really nervous.
Here you go, mate.
Got up early this morning.
- How are you feeling?
- Good.
If Jonathan's feeling anything how
I was feeling last week,
I don't envy his position.
I know that when I was in this situation
last week, I was really nervous.
But from what I've seen of you,
you're really good under pressure,
and you're a great cook, mate, so
I think you've got a good chance today.
I'm definitelly going there,
I'm just trembling on the inside.
Just seeing what you've done to
actually get yourself in this position.
I won the Indian
invention test.
A light goat curry with frozen
yoghurt three ways,
a saffron, cinnamon
and garam masala.
Jonathan, that is a dead-set
ripper dish.
My main thought is I've been
in two eliminations so far.
Really, I'm just trying to clear my mind
and not get overwhelmed by the moment,
by the challenge ahead.
Jonathan, welcome to our
MasterChef home.
Today's your day to stamp your
authority on this competition.
And today's the day you possibly
could change your life forever.
We've never seen you in your
chef whites before.
What does it mean to you?
I think when I looked at it in the mirror
this morning, I thought,
would this be me in
my restaurant?
Jonathan, in the past, in the celebrity
chef challenge,
the judging panel would consist
of the three of us.
That's going to change
from now on.
I'm going to be here
in the kitchen with you.
The judging panel will consist of George,
Matt, and a very special guest.
The new judge is a star of the
Australian food scene.
She's written 18 cookbooks and sold
over 4 million copies.
There really isn't anyone better
to join our judging panel.
Please welcome to the
MasterChef kitchen
Donna Hay.
- Donna, welcome.
- Thank you.
When we think of you and we think
of the books and your magazine,
you've brought a very relaxed Australian
style to people's tables at home.
What are you going to bring
to the judging panel?
As a food stylist, I'll be looking at
how things are put on the plate.
But what a lot of people don't
know about me,
is that I'm a bit of a food
science nerd.
So apart from the food styling,
I will be looking technically at the dish
because I love all the molecular
things about food science.
Jonathan, today will be
a battle royale.
Win, and you could get
the sweetest prize,
that you can during
the competition.
Immunity.
Your chance to avoid
elimination round,
that could send you home.
So the big question.
Who is this extraordinary chef that's
standing between you and immunity?
They don't come much
bigger than this.
He opened his first restaurant
Becasse in 2001,
where he achieved
instant acollades.
He went on to achieve two
prestigious chef's hats.
He also in 2009 won
Chef of the Year.
And he's Justin North.
I'm Justin North, chef and owner
of Becasse and Etch restaurants.
The key elements to me of a good dish
is basically applying all the senses,
getting a good amount
of excitement from them all,
as well as brilliant produce
and fantastic technique.
Absolutely beautiful, mate.
Look at that. Stunning, isn't it?
Fantastic.
To me, the biggest mistake an amateur
cook can make is not tasting their food.
It's not a cliche.
Taste, taste, taste the whole time.
So this is how it's going
to work.
You're both cooking
the same dish.
George, Matt and Donna will
taste those dishes.
Gary, obviously a blind tasting
means we can't stay in the room.
We'll leave Justin and Jonathan
in your very capable hands.
Donna, Matt and George leave.
Gary, Justin and myself go up to
the table, see which dish it's gonna be.
So, Justin, should we put Jonathan
out of his misery
and reveal the dish?
I'm anxious as all hell.
I'm really nervous.
I'm also excited.
Jonathan.
There's a caramelized confit and
roasted cutlet of suckling pig.
What are you thinking?
Scared now?
I've never cooked pork.
Never cooked pork,
never made crackling?
Never cooked pork in my life.
It's a good one to start
with, mate.
So, Justin, do you want to explain
this beautiful pork dish?
Okay, so you're going to be confronted with
a whole suckling pig of about 10-12 kilo.
We're going to remove the head,
the shoulders, the legs,
from the saddle we're going to
take off the belly,
which we confit first, and then
caramelize, a nice crackling crispy skin.
And in the loin, we're going to
butcher, french the bones,
and then caramelize that so you get
a beautiful caramelized skin as well.
Some lovely marron tail.
It's a freshwater crustacea, so they live
in ponds and dams, similar to a yabbie.
This dish I think, is a very good summary of
the basic skills that any chef should have,
because it's got butchery,
it's got confiting,
it's got two different types
of cookery to it.
It's got some very precise
flavors in there.
Let's taste.
Run through it with us.
What are you tasting?
That's not an easy dish.
Clearly the crackling on the cutlet
is going to be really hard to get
without overcooking the pork itself.
Right, guys, this is how
it's gonna work.
You've got 1 hour
and 45 minutes
to duplicate Justin's
beautiful dish.
Justin, you've got an hour
and a half.
Let's go.
Let's go.
The first thing I do was
butcher this pig.
I've never cooked pig.
I've never butchered pig.
I mean, the animal is huge
from my point of view.
I think for a lot of people butchering
an animal seems disgusting,
but from my point of view, if you're
going to eat meat,
then you should be able
to cut the meat up.
It was absolutely fascinating
watching Jonathan butcher that pig.
I also knew that I had 15 minutes
of Justin's time
and I was going to use his knowledge
in helping me butcher this animal properly
so I could get some nice
cuts of meat out.
Just hold it up and just
sort of tap, tap, tap.
Probably use more the heel
of your knife
and then just tap the heel.
Justin, Jonathan, you've both
got 90 minutes to go.
Now it's time for Justin
to get stuck into the recipe.
Justin, off you go.
Watching Justin
is just amazing.
He's so organized
and so efficient.
He seems to be moving really fast,
but without ever actually moving fast.
Justin started, six minutes go by,
and he's about to overtake Jonathan.
I finished butchering the pig.
After that, I've got to get my herbs
and spices into the pestle and mortar
to grind them up, put and mix them with
salt and get them onto the belly.
I watch Justin using only half of the
amount of salt
given to him for his pork belly.
But I see Jonathan and
he uses all the salt.
Justin's pork belly looks nice and clean,
dusted lightly with salt and aromatics.
Jonathan's was like a piece of gravlax
with a mountain of salt on top.
I'm worried that that might
come out a little bit salty.
It really becomes obvious what Jonathan's
game plan is from the beginning.
As long as he can keep up
with what Justin's doing,
he stands a really good chance of getting
that dish plated up at the end.
I've got to keep up with Justin, so
I think it's going to be really difficult.
Justin, Jonathan,
you have 1 hour to go.
You're doing great job, Jono.
Come on!
Marrow tail is pretty straightforward.
I've got to take out the digestive tract,
- The middle section, this one?
- Yeah.
Yeah, that's it.
Then it gets fried in the pan.
1 minute on each side, turn it over,
in the oven for 4 minutes
with some aromatics, garlic,
thyme, that's it.
All of a sudden, I've got three things
cooking now.
The marron, pork belly,
rack of pork.
All these little elements that have to
come together all at the same time,
so the dish tastes great.
20 minutes to go, you know what?
And I'm just watching what Justin's doing,
I've just turned it up, my speed up.
Quite frankly, I'm gonna catch him now.
Jonathan's kept up with Justin.
He's 30 seconds behind, so I think
he's going to go quite well.
Jonathan, love your strategy. It's good
that you keep throwing an eye backwards.
So remember, there is something to do
in front of you as well, so...
So stay concentrated.
I'm watching Jonathan, making sure
that he is keeping up with Justin.
But Justin's pan is a lot lower in heat,
and Jonathan's is up fairly high.
I look over to the pork and the pork
started burning on the top.
Oi.
Shit.
Oi.
Shit
How are you going, Jonathan?
I think I've just nearly burnt
my pork skin.
What is it?
Try just scraping it, as it's
quite crispy here.
My advice to him was to scrape that off
a little bit like toast in the morning.
Did it come up okay.
Yeah, it did actually, it's
a nice brown color.
All right.
It's your decision, because
it's 15 minutes to go,
so you probably got time to put another one
on if you feel you want to.
I think he's dreaming. Like, maybe
he had enough time.
Justin, Jonathan,
we're down to the wire,
you have five minutes to go.
Jonathan's starting to get
really frantic.
He's trying to peel his marron tail over
the bin, which is really not a good idea.
All of a sudden, I nearly dropped it
into the bin.
That would have been crazy.
Jonathan, Justin, you have
1 minute to go.
Although I was going hard at it
for the whole challenge,
I knew that I really had to just keep
going, and I like kicked it into turbo.
I wanted to finish this. I wanted
to plate it up,
and I wanted to make
everyone proud.
I wanted to make myself
proud.
You have 10 seconds to go.
00:15:17,860 --> 00:15:19,651
00:15:19,851 --> 00:15:21,516
00:15:21,716 --> 00:15:23,292
00:15:23,492 --> 00:15:24,579
00:15:24,779 --> 00:15:26,043
That's it.
Your time's up.
I've got everything on the plate.
Doesn't look as pretty.
Hasn't got quite the finesse
of plating.
But you know what?
I'm stoked.
It's now time to find out what the
judges thought.
My plate is going to be plate one.
Donna, you really are one of
the gurus of plating in Australia.
How do you think that dish looks?
Well, the high point for me
would be actually
the three elements together sitting
on the dish.
They're quite well connected.
Just overall, it's just
a tiny bit messy.
Well, enough of looking,
let's do some eating.
We shall.
That is a wonderfully balanced dish.
The pork chop is incredibly tender.
The flesh is very tender, and I love that
really good porky jus around the outside,
that's a delicious combination.
That belly is cooked beautifully, the only
problem is it's salty on the top.
For me, I don't really like it.
I mean, there's a lot to get
on the plate.
I can't imagine how busy
the kitchen was.
I think, guys,
it's time to score.
Shall we taste the next plate?
- Donna, do you like that plating?
- I do.
It's much more to my liking,
it's really neat.
But at the end of the day,
it comes down to the taste.
- Shall we?
- Yes.
I'll go and say, most remarkably,
I preferred the first cutlet.
Yours is a little bit over, I got to
say, Donna.
Well, compared to dish number one, where
the meat actually just melted in your mouth,
it had that lovely milkiness that
suckling pig does.
This was definitely something
you had to chew.
I think I got the best cutlet because my
cutlet is actually a little bit more juicy,
but I had a beautiful crispy skin on top,
and what's beautiful is that
that bone is just... You know, you take
that home, that's a souvenir.
Those flavors are absolutely
spot on.
I think that's one of the
secrets of the dish,
is that combination of the milkiness
of that suckling pig,
that slight sort of aqua milkiness of
that marron and the milkiness of that puree.
They kind of all work together.
Beautiful.
Guys, let's score plate two.
We've tasted both dishes,
we've scored them.
The question is, has Jonathan
won immunity?
Let's go and find out.
Judges. Welcome back.
You've tasted two versions of Justin
North's beautiful
suckling pork dish.
George, Matt, Donna,
I can now reveal
that dish one belonged
to Jonathan.
Jonathan, of course if you win today
you win that all important immunity.
That you can use at your discretion
to avoid elimination.
Donna.
I gave plate number one seven out of ten.
My first impressions of the dish
was that it was plated with
just a little bit of naivety.
It was a little bit messy, but overall,
the flavors of the dish were immaculate.
My cutlet was sensational.
Matt, you like to reveal your
score for Jonathan's dish?
Seven out of ten.
So time for the final score
for Jonathan's dish.
George?
Seven out of ten.
Hey, you know, the belly was a little
bit salty,
but wow.
I can't believe you even got past breaking
down that suckling pig.
Justin, 21 to beat.
It's time to find out what the judges
scored your dish.
Donna.
Justin, I gave your dish
eight out of ten.
Thank you.
When the plate came out, every single
piece of food on that plate
was a food stylist's dream. The cutlet,
the belly, everything, it just said
Justin North precision to me.
It was beautiful.
Unfortunately, my cutlet was
just a little bit dry,
so that was the only
downside of the dish,
but everything else on the plate
tasted wonderful.
Thank you.
All right, time to find out what
Matt scored plate number two.
Justin, I scored your dish nine
out of ten.
I scored nine out of ten.
Congratulations to Justin North.
You've won today's Celebrity
Chef Challenge.
Thank you very much.
Jonathan, when you were looking at Justin
behind you and keeping up with him,
was there a sense of pleasure there?
It was. The pace at which Justin works
is truly extraordinary.
And if we are meant to be working at
that pace, we've got a long way to go.
Justin North, thank you again.
Yeah, I've really enjoyed the time
in the MasterChef kitchen today.
I feel, I suppose doubly blessed to be able
to win the competition
and help Jonathan along the way.
So, felt good.
Thanks, guys.
It would have been great to have won
the immunity, but you know what,
I just cooked next to Justin North,
and I'm not going to sleep tonight.
I'm buzzing.
Tomorrow night
on MasterChef Australia.
You're about to embark
on the French team challenge.
It's a race against the clock as two
teams prepare a three course menu.
We're going to have to work
really quickly.
Mentoring them, the godfather of French
cuisine in Australia, Tony Wilson.
We're here to win, guys.
And French culinary legend Michel Roux.
- Let's light up this stove.
How much more French can you get?
Come on, guys, let' go.
I just don't even know how we're
going to get it done.
Let's go. Come on.
I thought it was a disaster.
To avoid elimination, they'll need to
impress world-renowned chefs
Guillaume Brahimi and Tetsuya.
I am really, really nervous,
that's for sure.