MasterChef Australia (2009–…): Season 2, Episode 23 - MasterClass 4 - full transcript

Last night
on MasterChef Australia.

You'll all face a basic
skills test.

The red team faced
an elimination challenge.

There's no more friends in this
competition, it's just competitors.

And for Courtney,
the MasterChef journey ended.

Sometimes in life you need a bit of luck,
today just I didn't have it.

Tonight, Gary and George take over
the kitchen for another MasterClass.

The joy of watching
George and I cook.

First up on the menu,
duck cooked two ways.

Nothing too extravagant,
but real tasty dish.

And George serves up the
ultimate creme brulee.



- There is pleasure in that, isn't it.
- Not hard, is it?

Plus, Justin North shows us the tricks
for perfect pork crackling,

and the master of Indian cuisine,
Kumar Mahadevan,

drops by to cook a spicy
prawn curry.

I love this,
it's fantastic.

Gary and George between them
have so much knowledge.

For me, MasterClass
is training.

MasterClass is probably the most
relaxing time of the week for everyone,

noone's gonna get kicked off,
but at the same we're all switched on,

cause we're ready to learn from what
George and Gary have got to say.

Well, it's that time of the week again.
MasterClass!

Georgie and I's favorite day,
we can get, put our jackets on,

and do a bit of cooking.

You should be sitting there with
an immense sense of pride.



Top 18 amateur cooks
in this country.

We tested you this week,
we put you through the firing line,

but a week I'm sure you'll never
forget in your life.

So let's remind ourselves of that
bumpy and eventful week.

You had the Indian-themed
invention test.

There's two parts
to this challenge,

one is the Indian part and the
other part is the invention.

And Joanne, Matthew and Dom of course
were our worst performers

on the day.

Dominic, I'm sorry mate,
you're out.

Matthew, you lost a good mate,
didn't you?

Seeing him go out was, you know,
quite a hard thing, cause I was

in part involved in that elimination
process with him so yeah,

it was a tough day.

Now after all that, the next big thing
on the list was,

and look at Marion grinning there,
was our French team challenge.

We had stars on this one,
culinary luminaries.

Michel Roux from the Waterside Inn
in London, three Michelin stars.

That's it, whisk, whisk.

And also Tony Bilson, the godfather
of French and modern Australian cuisine

here in Australia.

- They just need to rest now, okay?
- Sure.

And then they'll become more tender.

The judging panel was stratospheric.

Tetsuya Wakada, Guillaume Brahimi.
And you had Matt Preston.

Now of course, the red team lost,
captained by Daniel.

Shattering.

And unfortunately, what happened
from there,

is the whole of the red team
went through into an elimination.

This was a basic skills test.

And the first one up was to make
a Genovese style pesto.

Daniel, Courtney and Sharnee went
through into the second round

of that basic skills test, which was
Name this herb.

Courtney slipped up, and for her,
that was the end of her journey

here in the MasterChef kitchen.

Phil, how are you feeling
that Courtney left?

It's a shame that such a talented,
great cook and a beautiful person

leaves this early in the competition.

When George and I chatted about
what you guys have done

this past week and what we need to
teach you, what we need to recap,

one of the things that stood out
was the invention test.

It was really difficult for you guys
to pick out the cuts

and to butcher those down even further
and know how to use them.

I'm really excited about the goat,
I just hope I can pull it off.

Don't like it. It's dry and...

The meat is chewy.

So we've chosen four people that we
think need a little bit of boost in terms of

gathering their skills and bring
them up to speed.

Now that MasterClass is with
a very special chef,

very experienced chef, somebody who runs
one of the best restaurants in the country.

And that's Justin North from Becasse.

And you're gonna go and have a private
MasterClass at Becasse.

Now those four people are Joanne,
Daniel, Marion and Jake.

So, without further ado, you're lucky four,
gather your stuff and get out of here.

Make sure you take your notebooks.
Brilliant. Good luck, guys.

- Enjoy.
- Enjoy your day.

Two months ago I was answering
phones in an office,

and now I'm having a private
MasterClass with Justin North.

He's a fairly major figure and I'm
really looking forward to doing this.

Okay, first up on MasterClass, we're going
to revisit the mystery box challenge.

You pulled the lid off that mystery box
and go, Oh.

But this was a good one. You had
duck, raspberries, lavender,

you had some great ingredients, and we
had a good mix of dishes from all of you.

Skye, you won that challenge, yours
was absolutely fantastic.

You kept the duck breast whole,
you didn't slice it.

It was juicy, it was succulent, the fat
was rendered beautifully,

and you had this lovely crisp
red cabbage salad.

- That was a good job.
- Thank you.

So George and I have decided to do
a duck dish,

and we're gonna split the duck and
do it two different ways.

We're going to use different parts,
the leg and the breast.

George, what's your dish?

Well, Gary, I'm just gonna go back to basics
and do a simple confit duck leg

served up with simple lentils, nothing
too extravagant,

but a real tasty dish.
- Beautiful.

And I'm gonna roast the duck breast
on the crown,

use some baby lettuces and some flowers,
just to make a really delicate salad

using orange and blackberry.

So we've got a beautiful whole
duck here.

We'll take the neck off and then you take
the winglets off, and then the wishbone out.

If you don't take the wishbone out of the
chicken or the wishbone out of the duck,

when you carve it off the bone, you leave
a massive amount of meat on the carcass.

And to do that, you put the tip of a sharp
knife in, and then clip in behind it,

and then push your fingers in behind
the wishbone itself,

and pull it out. And it's a really different
wishbone to one you see off a chicken,

which is more pointy and more
V-shaped. Alright?

Can use it as a mouth guard.

Yeah.

Wishbone out, now legs off.

The legs take quite a long time to cook
on a duck,

by the time you've cooked those
duck legs, so they are just a tiny bit pink,

the breast is going to be
really overcooked.

That's the biggest problem with
cooking duck.

Now, what's important is not to hack in,
and destroy the skin on the breast side.

So make sure that the incision you make
is towards the leg.

And then push your fingers down
into the cavity or the pocket that you make,

and then straight line down,
and make sure you go behind

that little sweet piece of meat
behind the back of the thigh.

And then once that's off you can just
pull it back and it will take off the leg.

- So George.
- Beautiful.

- There's your legs.
- Thanks, Gary.

Now, next little stage then to make
it a crown roast,

is that you just need to come in behind
the breast and just take off the majority

of that carcass. Now what this will do,
is allow the heat to penetrate

into the bird much quicker, it's gonna
cook evenly and quickly,

so you can keep those breasts
nice and pink,

and then you can use these bones
to build your sauce or jus,

which is what we are going to do.

So, a couple of shallots.

Just pop them in there.

Little bit of thyme, just to put
flavor into the carcass,

and also into the pan, which
is quite important.

Good pinch of salt,

and then what I'm going to do is I'm
going to score that skin,

and the reason I want to do that is even
though this is not exceptionally fatty,

and I can see the flesh through the skin,
I still want to channel the fat

away from the skin, so it's nice
and crisp, okay?

And by scoring it, that's what it allows
it to do.

And then I'm just going
to season lightly.

And then for the pan, shallots, half
a head of garlic, little bit of thyme,

and a couple of bay leaves.

And then just a tiny bit of olive oil,
just to get it started,

cause you'll see, you're gonna get
a lot of oil out of this.

Now, little technique that I'm going to
show you is that put this

on one side, and put that against the side
of the pan, and then you can turn that

in, say, four or five minutes, onto the
other side facing the edge of the pan,

and then you can cook it for another
five minutes completely down on the breast,

and you'll get the same render, because it's
cooking it evenly on that pan surface

rather than cooking it always up.
And remember if you don't render the duck,

then we're going to run
into problems.

Now, Callum, can I borrow you?

I just want you to come and look
after this while it's browning.

What I want you to make sure is that
you get a really nice even color

even a little bit more than that
all over the bird, alright?

So, just the bones in at the moment
into the other side of the pan.

All right?

And what we're going to do is build
a little bit of a gravy in the pan,

it's acting as a trivet while it's cooking,
then it's adding flavor to the pan.

So that's nearly ready
to turn over.

That's it.

Careful with your fingers.

You see what it's doing?

It's browning and rendering that side.
Think about what you want.

Nice, crisp skin and pink rose
duck meat.

Not raw. Pink and rose.
All right?

So keep an eye on those. You can flip
the bones a little bit.

So we're just going to chuck those
shallots and garlic and thyme in.

The reason we didn't put them
in earlier is because

you need to gather the color
on all those little bones,

and if you put them in
at the beginning,

then the shallots and the garlic
obviously would be burned.

And now what you're getting is
really lovely fresh flavors coming through.

Flip it over, let's have a look.

Oh, look at that.
Beautiful.

Just going to pop that
in the oven now.

And that's 200 degrees.

Okay, George, I need to take my duck out,
it's been in for about 15 minutes.

And it's looking good.

I just feel that at the thickest part,
which is just under the wing,

and I should get a good bit of spring
and resistance to that.

And I'll just let that rest
for a good ten minutes.

And I'm gonna drain the oil, the
rest of the oil off these bones.

And that's gonna form a little vinaigrette
that I'm going to make from the juices

and from the caramelized
bones in the pan.

All right, we need orange.

What I'm going to do is just peel
a few bits of zest into the pan.

We're going to put in about two tablespoons
full of the sweet vinegar,

and then we're going to put in the juice
of one of the oranges,

which is going to give it
a bit of sweetness.

And I'm just going to put that
on a low heat

and let that simmer for about
three minutes

just to pull off a little bit of that flavor
from the roasting bones,

a little bit of that duck fat and sediment
which sort of create the vinaigrette.

And don't forget that the fat,
like a lot of oils,

is gonna hold the flavor on
your tongue.

And now I'm gonna strain that.

I'm just gonna keep that warm

for my salad, and what I'm
doing here is just

squeezing every little last
bit out of the garlic and the shallots

just to make sure that I get all
of that crucial flavor.

All my components for this salad
are coming together.

I've got some oranges, some lovely
little blackberries,

some little flowers,

and then I've got some
baby lettuces.

Now we're just going to carve this duck
off the bone.

Because we've taken the wishbone out,
remember, I can go straight the way down.

If that wishbone was there, I've got
to go round it,

and you leave the big chunk
of meat that's in there.

All right? So I'm just following the meat
really close to the bone,

which is important. And don't forget,
when you cook it close to the bone,

then you get that lovely
sweetness.

And of course, it keeps its
shape as well.

This is perfect for me, right? It's just,
you can see the heat's penetrated

all of that duck.

Now I'm just gonna carve that.

Sorry, George.

Gee. That is tender.

Very tender.

George, it's coming.

All right?

Little chef's treats.

And then what we're gonna do
is construct this salad.

So first of all, this orange
burnt butter mayonnaise,

which I made earlier, which is a perfect
accompaniment with duck.

And then what I'm gonna do is just use
these baby leaves

just randomly along the plate,

and then some little flowers.
So these are violas,

and then these are marigolds.

What people forget is that flowers
have been eaten for thousands of years.

A couple of chunks of orange.

Few blackberries.

And then just before I put
the duck down,

I'm just gonna... this little orangey
sort of sweet vinaigrette.

Tiny little bit over the lettuce. Tiny bit,
Because it's really meaty.

You don't want to slather this.
It's very delicate, very beautiful.

And then just drop in some gorgeous
little bits of duck.

That's it.

A little summer garden salad of the
roasted duck on the crown

with baby leaves and flowers.

Peter, Claire, come up and taste
the duck breast.

So happy to eat this.

That duck is so tender
and beautiful.

- The flowers are a bit girly, but...
- You know, sometimes you just got to

let yourself go, Peter.
Embrace the inner woman in yourself.

Nothing wrong with being girly.

Can I, another bit?

But no joke, try... if you're not keen,
just try.

It's beautiful.

And that would be perfect as like
a warm salad or a cold salad.

Yeah, gorgeous. And that's not
just one portion, that's to share.

Okay, guys, thanks very much.

Nice work, Peter.

Right, top tip number one, roasting
the whole bird like chicken or duck,

consider sometimes it's a good idea
to remove the legs.

The duck breast and the duck leg
take different times to cook.

Tip number two, think about
caramelization.

If you take the duck breast
off the bone,

make sure you cook for three quarters
of the time

in the pan on the skin to render
the fat away.

Otherwise, you're gonna have flabby,
undercooked skin on the top,

nothing worse on duck.

Tip number three, don't underestimate
how much flavor you can get out of the pan.

Take out whatever you're cooking
and deglaze a pan with something,

create something out of it.

After the break.

George prepares his delicious
duck confit with lentils.

That's out of this world, I could
eat about ten of them.

Then later.

Exactly what we want.

The secrets to preparing succulent
roast pork

with award-winning chef
Justin North.

And then finish with a lovely big chunk
of beautiful crispy crackling.

- It's gorgeous.
- Plus.

An amazing prawn and okra curry
from guest chef Kumar Mahadevan.

You'd think they'd be burnt when
they're black.

No. It's the right flavor.

So George and I are cooking
duck two ways.

- George, over to you with the confit legs.
- Done.

I'm gonna do a really simple dish,
a confit duck leg with simple lentils.

Confit basically means cooking
in its own fat,

so hence we're going to cook the duck
legs in duck fat.

First things first, little bit of salt
on the bottom of the tray,

and I just want to make an incision

there. Okay, basically score
the top of the leg,

and there's a reason why.

Is when we actually confit that,
that bit contracts,

and I don't want it to tear the fat
up this end,

so I prefer to do it there because I'm
going to actually French that,

and present that bone.

Legs on top of the salt.

Some more salt on top.

And then the process of some aromats,
some real basic aromats.

Garlic, bay leaf, pepper corns,
thyme.

So then a little bit of plastic wrap.

And then that goes in the fridge
for about two to three hours.

These legs have been in the fridge
and basically what's happened

is the salt has pulled out the moisture,
but it's also given

the duck legs lots of flavor.

Now, from there, all these little aromats,
we want to keep,

because we're actually gonna use these
to cook the legs.

So we just pull them all out.

And then from there, we just
degorge these in water,

to remove any excess salt.
Okay?

And then we just dry the legs
out on a cloth.

They go into our pan with
all our aromats.

And then we're gonna tip
some duck fat over it.

I'm just gonna cover it with some
grease-proof paper first.

Grease-proof will just act as a nice
little insulation,

so I'm just gonna make a cartouche.

Put a little hole on it,
so it breathes,

so I can see out through the top.

The greaseproof paper on the top
also helps

so the foil doesn't stick to the top
of the legs.

That now goes into an oven, 110 degrees
for about an hour and 30 minutes.

Next job is to cook the lentils.
I've got these lentils here,

they're just stock standard brown lentils,
they're Australian,

they're beautiful and small.
So basically for every one part of lentils,

I go four parts of water.

They'll take about 20 to 25 minutes.

While those lentils are going,
we're gonna

create the flavoring
that's gonna go with the lentils.

Pan on, olive oil, half an onion, diced,
thin slivers of garlic.

We'll just get that starting
to sweat down,

we wanna sweat it without color.

Next step is our carrots, so we've just
diced one whole carrot,

some thyme, one stick of celery,
and then our cooked lentils.

I've cooked them for about
25 to 30 minutes.

I've strained all the excess liquid off
and I've just popped them in a bowl.

That's all.
As simple as that.

Couple of spoons
of the lentils go in.

Now what I've got here is some

Cabernet Sauvignon vinegar,
foreign vinegar.

And this is a really delicious,
tasty, yummy vinegar.

We add a good glug of that.

And then what I've got here is
just a simple duck stock.

You can use any brown stock,
brown chicken stock, brown veal stock,

that's up to you.

At this point, the consistency
of the lentils is sort of

in between saucy, soupy, but it's
still together.

And this is the point where
I want them.

I'm just gonna pull these to the side
and I'm gonna let the lentils soak up

all that flavor.

All right, guys, these duck legs
have been in the oven

for an hour and a half
at 110 degrees.

The essence of confit is that
when you pull it out,

there should be no bubbling. When it's
bubbling, it means it's frying them.

But what we're gonna do is basically
take these out

and these go into a fridge.

We will let these cool down,
and we're gonna clean them up.

These are our duck legs that have
been in the fridge

for about half an hour, 45 minutes,
chilling down,

and what we're gonna do now
is just trim them up,

so they're nice and presentable.

Just trim up this presentation bone.

When I take the knuckle off, end of
the board, all right, nice and flat.

Now it's time to heat the duck
confit back up

and get that skin nice and crisp.
Just a little bit of olive oil.

Skin side up.

There's a technique to reheat
these legs back up,

cause if I throw these back into an oven
right now like that,

it's gonna dry up, alright?

So what I wanna do is be able
to get a balance of

the duck leg being nice and moist
and hot inside,

but that skin, that cap on the top,
nice and golden and caramelized.

Right, at this point here,
chicken stock goes in.

Just enough to cover the bottom
of the pan,

and then some butter.

And the butter is just gonna get
a nice glaze on that skin.

Some thyme leaves.

And then into an oven,
210 degrees,

for about eight to ten minutes.

So you've got nice, soft,
juicy confit duck leg,

but crisp on the outside.

We just need to finish the lentils here
so back onto the heat,

add some fresh parsley, and then
a few of these sour dried cherries,

and that will just add some sweetness
and some savoriness again to the dish.

Stir that through.

Over to our plate.

Then our duck.

Then, of course,
few little cresses.

There you have it.
Duck confit with lentils.

Aaron, Adam, would you like to
come up and taste the duck confit

with lentils?

Thank you.

Wow.

That's amazing, the sourness
in the lentils really offsets the duck well.

That from cherries?
Beautiful.

That's out of this world. I could eat
about then of them. It's great. Really cool.

Fantastic.

- Thank you.
- Thanks, boys.

- Fantastic.
- Thanks.

Top three tips for cooking
duck confit with lentils.

With the lentils, make sure you don't
salt the water when you boil them,

when you cook them,
or you'll retard the skins

and they'll go really
tough and chalky.

Tip number two.

Penetrate it with aromats
to add flavor.

Whatever aromats you want.
Bayleaf, thyme, garlic,

sechuan, star anise,
it's up to you, the sky's the limit.

Top tip number three.

When confiting the duck leg, you don't
want to see the fat boiling.

When you start seeing lots of bubbles,
it means you're gonna fry that duck leg.

There you have it. Duck confit
with lentils.

Next on MasterClass.

Oh yeah, see that?

Award-winning chef Justin North has the
essential guide to cooking perfect pork.

Nice, even caramelization
all the way around it.

I've been chosen for a private
MasterClass with Justin North at Becasse.

I can't believe it.
I'm so excited.

It'll just pick me up a little bit
after what I've been through this week.

Wow.

I walk into Becasse and immediately
there is just this

beautiful sense of elegance.

And heading towards the kitchen,
Justin North is there, waiting for us.

Hi, guys. Welcome to the
Becasse kitchen.

This is my kitchen, where we cook
every day, we do eleven services per week,

we cook up to about 60 guests
per service,

and in this tiny little space we have about
ten chefs working at once.

It gets very, very hectic, but it's
extremely well organized.

It's very hot, and it's good fun.

Today we're gonna cook roast
rump of pork with crackling,

buttered cabbage, charcuterie jus
and potato puree.

The first step is we're going to
salt the pork skin

to get a really beautiful, airy
crunchy crackling,

and in order to do that, we need to score it
and make wonderful incisions in it,

so Joanne, can you come through and
give me a hand scoring it please?

Thanks.

This pork rump is about a one kilo piece, so
I'll make first couple incisions for you,

So start at one side and we'll just gently
run your knife through there like so.

Probably... yeah, about half a centimeter
to a centimeter, it's not that important,

but as long as they're fairly
close together.

- So do you want to have a go?
- I'll try.

- Very nervous.
- That's all right.

- Just remember the most...
- Justin North and I'm cutting pork.

That looks perfect. You will notice
it's an incredibly fatty pork.

The fat carries a huge amount of flavor,
and it'll just dissolve into the meat.

So we have this beautiful juicy
flavorsome pork

with a lovely crunchy
crackling on it.

You've done a really good job.
It's great. Really good.

And then we're gonna salt it.

Joanne, what are you like
at giving massages?

- I think I give a good massage.
- Excellent. What you wanna do here,

we're gonna put the salt on, just
sprinkling an even layer over it.

Now, if you just wanna massage that into the
pork and get it into the incisions, yeah.

Get in there.

And we're gonna massage that salt
right into the pork there,

and we're gonna put it into our fridge,
give it about 4 hours to salt,

and then we'll have a look at it.

Perfect.

And you're done. Thanks very much
for that, Joanne.

Cheers.

Okay, here's the pork rump, that's
been salting for about four hours,

and you can see how it's got these
little bubbles of moisture on it,

so excess salt has all dissolved and it's
drawn out that moisture there.

And you can see
by leaving it uncovered,

that rind on there is starting
to dry out quite a lot.

So just to get rid of any excess salt
that might be on there,

just gonna rub that off. You do want your
cloth a little bit damp

just to have that excess salt
will stick to it.

Now what we're gonna do is
cut this in half.

Basically, it will make it easier
for us to caramelize.

So you sort of get a good idea
how that's gonna go.

Now get a pan nice and hot, we're gonna
start with a little bit of oil.

We always use a non-scented oil,
something like a grapeseed or rice bran,

where it's not gonna impart
too much flavor.

So we're gonna put that into the pan,
and caramelize it really, really gently

on the side before we
put it into the oven.

This will probably take about
eight to ten minutes.

Okay.

So we'll just leave it there on the side
of the stove just on a medium heat.

And then while the pork is caramelizing
there, we're gonna get our potatoes ready

for the pomme puree, the best pomme
puree you've ever cooked.

We're gonna start it in cold water
so they cook evenly.

If you were to put them in boiling water,
they'll overcook on the outside

and still be a little bit raw
in the middle.

And that way your potato's
gonna be grainy.

So put it on the stove over
high heat.

Well, while that comes to the boil,
we'll have a look at our pork.

Been about ten minutes.

Oh yeah, see that? Absolutely perfect.
So that's exactly what we want.

It's got a beautiful golden
brown crackling all over it.

Absolutely stunning. So we're gonna put
that on a roasting tray,

and the reason for that is we want
a nice, even caramelization

all the way round it.

Okay, we're gonna go into our oven
at 190 degrees Celsius

for about 25 minutes.

What brings this dish all together
is a beautiful charcuterie jus.

Charcuterie, have this with all your cured
meats, or your smoked bacon,

you terrines, your pates, basically
everything that comes from your pork

that's been aged and cured and
traditionally, to garnish fat,

you'd have something
to cut that richness of the meat.

So things like mustards and pickles,
and beautiful things like that.

So that's basically where we get
the name charcuterie jus from.

We want to start with some lovely pork
trimmings, about 300 grams.

Just roughly diced. Again, it doesn't have
to be uniform, just want it to be

similar size so they caramelize about
the same time.

So we're gonna use about 30 mils
of non-scented oil,

like grape seed oil again.

And we're gonna put our pork
trimmings into the pan.

Just want a nice even layer
on the pan,

you don't want to pile it up so we're
gonna get nice high heat.

You can hear that beautiful crackling
and sizzling going on,

so we're just gonna let that
caramelize in there.

And we're gonna add a little
bit of butter to it,

and get the butter, not burned but so
it just starts to foam.

I'm gonna put two sliced shallots and
one sliced clove of garlic in,

few sprigs of thyme,

and we're gonna keep that caramelization
process going for about another 5-8 minutes,

and you'll get this beautiful wafting
lovely lovely smell of caramelized pork.

You get the shallots,
lovely perfume of garlic,

and the beautiful aromatic thyme as well.

When we return...

You can see how really light
and dry and fluffy it is.

Justin makes the smoothest mash
to go with his pork.

Can we have some?

Today we're cooking roast rump
of pork with crackling,

buttered cabbage, charcuterie jus
and potato puree.

Now, the sauce we're pretty much in.
Now, you see, when we...

see, look at that, that's perfect.
That's amazing.

Look at that.

So get our straining implement
set up,

so we're just gonna pour off
all that excess fat.

Now, the worst thing you can do,
is put this in the washup.

That base sauce is...
absolutely imperative.

So get all that fat off, push out
any more excess fat.

Back to our pan.

So now we've got a dry pan,
no fat in there,

beautiful caramelization.
About 100 mils of white wine.

I'm going to bring this over here
so you can have a look,

but you can see how quickly...
look how clean that pan is now.

Just lift it all up and scrape all those
last little bits off.

But see, you've got a beautiful depth
and color to your sauce already.

And that's from white wine. Look at
the color of that already.

Beautiful.

So now we're going to add 500 mils
of pork stock to our base of our jus.

And see how it's beautiful, gelatinous,
nice and shiny.

So you can see all of those
impurities that we spoke about.

So in order to remove all them, we need
a little ladle,

and some cold water. Basically,
what it will do,

it will allow us to clean the ladle
each time we go in.

So this way we can take off a little bit
of scum, all the impurities,

and then back into the pan,
rinse it around,

and we got a lovely clean ladle
each time we are going back in.

That's looking pretty good.

Okay, so our pork's been in for about
25 minutes now,

so it's time to pull it out and have a look,
see how it's going.

Oh, wow. Smells fantastic.

You can see and hear how
wonderful that crackling

has got a real beautiful
crunch to it.

And you see how the nice scored lines
have gone right through,

and it's got beautiful crackling,
the lovely layer of fat there.

And that will still need probably another
5-8 minutes resting time,

so keep that in a warm place, let it rest,
then we'll get stuck on our cabbage.

Okay, to prepare our cabbage,
it's very simple,

we're just gonna take off that
little bit of core,

turn it over, take off the outside layers,
and then we're just gonna roughly dice it,

doesn't matter too much about
shape or size, as long as

they're roughly around about the same
sort of size so they don't overcook.

Potatoes should just about be cooked now.

So have a little look.

We're gonna drain them off
and then steam dry them.

The reason why we steam dry it
is basically to keep the potato

lovely and fluffy and light and dry.

So leave it for a minute, and then we'll get
a little bench set up,

so we can pass them through
a drum sieve.

Our jus has been on now for about
15-20 minutes and you can see

how that consistency has changed.

Get that smell to see the aromas,
that beautiful caramelized nice porky taste.

Obviously, think about the aroma
and the texture in your mouth,

see how the texture change a lot,
but you'll also notice

that all those little individual flavors
that we were talking about before

have sort of become one
beautiful flavor.

Yeah, they've all sort of blended together
to give a beautifully well balanced sauce.

- What do you reckon?
- Divine.

Now, what we want to do is
strain this through a fine sieve.

There's a lot of impurities still in here,
and to prevent us getting a grainy sauce,

if I was to push that through,

we'd get a lot of those little bits
of granules in our sauce.

If you have a look at the
consistency of it.

Wow

See that beautiful sheen on it?
That's what we're talking about.

We're gonna keep that warm
on the side of the stove

while we finish off the potato puree.

The next stage for the potato puree
is still steam drying the potatoes,

so we need to put our emulsion on,
which is 100 grams of butter.

But there's 150 grams here, so keep
50 grams back to finish it with,

100 mils of milk

and 100 mils of fresh
pouring cream.

I'm gonna put that on the heat just enough
to melt it and bring it all together.

So the next stage is we're gonna push
the lovely dried fluffy potatoes

through the drum sieve. Daniel, if you
wanna come in and give me a hand please.

Have you ever used
a sieve like this before?

No, not a drum sieve.
Just a standard old round one.

Brilliant. Well, what we're gonna do
is we're gonna pass it through

the sieve instead of mashing it
in the traditional sense.

Now, the key to this here is taking
a small amount of potato at a time.

Sometimes you can get a little
bit excited, add too much on there

because you don't want to work the
poattoes too much because

it will become really starchy
and grainy.

So just sort of work within
that top part of the sieve,

and just see, we're not sort of
working them so much,

we're just pushing them
through the sieve.

So just take a few potatoes
at a time,

and the top part of the sieve.

You don't have to apply
too much pressure.

And with your left hand, just hold
the sieve in place, that's right,

and then just pushing it through
in one sort of nice movement.

Excellent.

That ladle is just crushing the
potato through that sieve,

and you'll see when we turn it over, it'll
come out in these beautiful fluffy strands.

Lift that up to reveal.

Now you can see how really light
and dry and fluffy it is.

And that's absolutely perfect.

- Thanks very much for that, Daniel.
- No problem, Justin. Thank you.

So emulsion's ready, and then we'll add
a little bit of that to our potato.

Just mix it around, so it all
incorporates in there.

We want to basically mix it around,
so it just

leaves the sides of the pan,
and is beautiful and firm.

Then we're gonna add about 50 grams
of cold butter,

basically cause if you're gonna add
warm butter or room temperature butter

to your warm potato, the chance of
the butter splitting is quite high.

So you just wanna add cold butter to it,
and then it will help emulsify it.

So just mix it around a few times
and then put that back on the stove.

Okay guys, for the cabbage, we're gonna
blanch it in boiling salted water,

so a couple of spoons of salt in there,

and then we add our cabbage,
and let that cook for about one minute.

So while the cabbage is cooking,
we're just gonna carve our pork now.

So first of all, we've obviously got
that beautiful layer of fat through there.

So we're gonna take off
a little bit of that,

take the crackling off first.

And the pork has been resting
for probably about 5 or 10 minutes now,

and I'll take off that excess
fat there.

Of course, you can leave it on
if you like a lovely bit of fat.

We're just gonna carve that so you can
see how wonderful and juicy

and gorgeous that looks,
and it's just cooked.

So carve it into little medallions.

So the cabbage will be just cooked,
strain it off.

And then we're gonna toss that
in a little bit of butter,

about 50 grams of butter,

a little pinch of salt,

a little bit of black pepper.

Ok, guys, the final stage of this dish
is finishing off the charcuterie jus

we made before. Now we're gonna add
one cooked diced tomato,

one tablespoon of chopped
flat-leaf parsley,

four baby pickled onions, which have
been finely chopped,

and six little baby cornichons,
it's also been finely chopped.

One teaspoon of finely chopped
salted capers

and a couple of teaspoons
of grain mustard.

And we'll mix all that around, and you
can see there's beautiful colors in there,

and when we eat it, we'll think about,
obviously, the richness of pork,

and those lovely pickled, sweet,
juicy flavors,

cutting the richness of the pork.

To plate a dish, basically gonna start
with a potato puree,

and we're just gonna make
what we call a quenelle,

a lovely little scoop at the top
of the plate like so.

And then the buttered peppered
cabbage, gonna place a nice mound on here,

that the roast pork is gonna sit on.

And the pork, we'll add three
beautiful slices,

and then spoon lovely charcuterie jus
all over

and then finish with a lovely
big chunk of beautiful crispy crackling.

What do you reckon, guys?
Do you wanna try?

- It looks awesome.
- Can we have some?

Have a taste of the pork and tell me
what you think about the flavors.

Get a little bit of everything
all together.

But you can see how beautiful
and juicy and moist that pork is

from being protected by all that
fat on the outside.

So much different flavors, and you've got
that really base, beautiful savory

flavor of the sauce and all those
little extra bits.

That's why the sauce is so important
in French cookery,

it really brings our dish together,
and just grounds it all up.

- That crackling is to die for.
- It's nice, isn't it?

It's a lovely sound, isn't it?

The cabbage is beautiful, complements
the pork and the jus.

It really cuts the richness of the...
spice.

Yeah, nice sharp pickledness
from the acidity

and the mustard and saltiness
of the capers.

- Yeah, and the cornichons.
- Absolutely.

The three most important things to remember
with this dish, guys,

is choosing the right cut of pork
to get the best results,

having an excellent quality stock,

and not cooking potatoes too rapidly,
just having them at gentle poach

to get that velvet smooth
potato puree.

Thanks very much, guys, it's been
fantastic having you in the kitchen today.

Best of luck with the rest of the
competition, I wish you well.

Gary and George are expecting you back so
please have a great day. See you later.

- Thank you very much.
- Thank you.

- Three...
- Up next,

Indian made easy with guest chef
Kumar Mahadevan.

We don't want the whole spices
to burn.

We only want them to sweat.

And a little later, George shows how
to make the French classic, creme brulee.

- How hard is it?
- Georgie...

that is delicious.

Next on MasterClass, we're gonna
revisit your invention test.

I bet you're itching to know what the
theme is for today's invention test.

And it's an absolute doozy.

And that, of course, was an Indian
themed invention test.

You had access to countless herbs
and spices, as many as you wanted.

Jonathan, your dish surprised us.

The clarity of flavor, the thought
that you put in,

and then those lovely sorbets with
the praline of papadum,

I thought was a really good idea.

And Jimmy, yours was a lovely,
I think classic dish,

sort of dish that maybe you'd
find in a home.

Yeah. I mean it's a bit hard to sometimes
think outside the square

when what you've grown up with
is in your head.

So with all of that in mind, we have
a very special guest,

one of the top Indian chefs in the country,
and that's Kumar Mahadevan.

I'm Kumar Mahadevan, chef and owner of
Aki's Indian restaurant at Woolloomooloo.

The advice due to an amateur chef
is to understand the flavor

of each ingredient on its own,

and then marrying the ingredients
gives the best result.

Kumar, welcome to
the MasterChef kitchen.

- Thank you, Gary.
- Guys, Kumar.

Now tell us something about
your restaurants.

What sort of food are you doing?

So we're doing traditional Indian food
with a modern twist,

and the flavors are
quite contemporary.

Now, Indian food is not Indian food,
is it?

There's lots of regional differences
in the cuisine?

What do you specialize in?

I'm from the native place of Chennai,
which is actually a southern part of India.

Indian food varies from region to region.

As you travel north, the food gets
a little bit milder

and it gets more richer and creamier
and nutty.

Why is that? Why is it richer and nuttier
and creamier as you go north?

What's that? The climate?
- The climate.

- Okay.
- The climate.

- Tell us what we're cooking today.
- It's called Eral Vendakai Kuzhambu,

which means, eral means prawn, vendakai
means okra, kuzhambu means a gravy,

so it's Prawn okra tamarind curry.

What's the first step?
What are we gonna do?

The first step is, we're going to start
doing the tempering of a dish.

We throw the spice on the hot oil
to release the flavors.

This is the unscented sesame oil. Unlike
the Chinese cooking, this got no smell.

Because in Chinese cooking
you use sesame oil to...

- With the flavor.
- ... season.

It's like salt and pepper. You put a little
bit of sesame oil in. So, oil in the pan.

First, oil in the pan.

And then what are the three spices
that you've got here?

Yeah, we've got black mustard seeds,
whole cumin seeds,

and fenugreek seeds.
- Okay.

Now, there is an order in which you put
these always.

The mustard seeds need to be going
in first, they need to crack open. Pop.

Only when they pop, you know,
the mustard seeds are cooked,

otherwise they'll never cook.
- Okay.

That is how you release the flavor
of mustard.

Next is fenugreek seeds. These dry
fenugreek seeds should be used very small.

In excess, putting in a curry,
it'll make it bitter.

Then it's whole cumin.

Okay, Kumar, so we've put the sesame
oil in, it's got hot.

- First thing in it? Mustard seeds
- The mustard seeds.

First thing in is black
mustard seeds.

- So about teaspoon of those.
- Yeah.

Now we're getting crackle.

When each and every mustard
seed is cracked, it will stop.

And you do that first before you add
anything else. And that's critical.

That is critical.

Now you add the fenugreek seeds.

You see the quantity, it's less.
Half. Half.

- I put the cumin seeds.
- About a teaspoon.

- Teaspoon.
- And then goes the shallots.

Then goes the shallots. We don't want
the whole spices to burn.

- We only want them to sweat.
- Okay.

I don't want to have a brown onion
flavor in my sauce.

Okay. So more of a sweet onion flavor
which you get from sweating slowly.

So next, are you gonna put
the okra in?

What are they? And how
do you cook these things?

These okras are...
these are vegetables.

They are slimy.

So you don't boil okra. You either
roast them dry or with a bit of oil.

That's what you need.

- So basically, you're peeling the top off.
- Correct

And you're exposing a surface
of the okra.

You make a small incision in the okra,
so that everything penetrates inside.

Beautiful.

- So, into the shallot and spice mixture.
- Yes.

Now, at this stage, I have not
added any powdered spices.

I don't want the powdered spices to be
coated on the okra at this stage.

Slightly season the okra.

What we are trying to achieve here is
drive the moisture out of the okra,

so that the sliminess of the okra is...
we drive it away.

- So how long are you gonna cook that for?
- Two minutes.

- Okay.
- The okra will become

a little bit softer.
- Yeah.

because it is cooking in heat, the okra
will continue to cook,

so we can take it a bit earlier.

So when the curry's finished,
you still want to have some

bite to it, bit of texture.
- A little bit of texture.

So now what are you doing?

Now we're removing the okra
and keeping it

for finishing the dish.

So you take the okra out and then you
continue to make the curry

around the shallots.

So next you've got dry spices.
What's going in first?

- First is turmeric.
- About a teaspoon. - Teaspoon.

Two tablespoons of
coriander powder.

And one tablespoon of chilli powder.

Okay, and you just put that in and
then you put the water straight on top.

- So you don't cook those out...
- You don't cook these things,

that's the difference between this
and northern Indian cuisine.

- How much water do you put in?
- About half a liter? - Half a liter.

Okay.

Now we're gonna put some
tamarind pulp.

- It's like a pod, isn't it?
- It is a pod.

It's a pod, it breaks down, and then you
can sieve it, take out the stones or seeds,

and then you're left with the pulp.
- Yes.

And in this case, this has been
liquefied, I suppose,

so it's nice and easy to use.
- Nice and easy to use.

So how much did you put
in there?

- 150 mil.
- 150 mil.

- So in with the tomatoes.
- Please.

And we've got two vine-ripened
tomatoes there.

They go in, and then what
happens next?

Now we cook the sauce for about
ten minutes on medium heat.

We don't want the heat
to be too high.

This sauce at the moment is raw.
The flavors are raw because

we have added the powder spices
in water. They need to cook.

But we will get some scum around
the sauce.

It will say that it's not cooked.

- Is that coming up now?
- It is coming up.

So when you say scum, that's the
tomato and the spices,

that comes to the top.
Now, you don't skim that off.

- No, don't skim it off.
- Why not?

We want to cook this.

So you want all the flavors to cook
into the sauce and become

a nice sort of harmonious sauce.

- So how long has this to cook now?
- This has to cook for ten minutes.

Okay. So we've got ten minutes,
and then next in we'll put the prawns.

Absolutely.

When we come back, our guest chef serves up
his delicious Chennai prawn Vendakai.

I love this, it's fantastic.

We're making a jumbo prawn
and okra curry.

Now this curry sauce has been cooking
for about ten minutes,

what do we do next?

We need to balance the dish.

There is one component which is
lacking, which is a sweetness.

Here the sweetness is coming
from the prawn.

So prawns to go in.
Oh, that's beautiful.

- As you can see, all this comes settled.
- So everything's infused,

it's cooked together, tomato's
broken down,

and these jumbo prawns looks
absolutely amazing.

What have you done here, you've taken
the legs and the shell off the back,

but you've left a little tail.
- That's right.

I want to cook the dish with the head
so that it gives a nice flavor to the sauce.

We're not using the stock, the heads
of the prawns are gonna

enhance the flavor of the sauce.
- Brilliant.

So the prawns into the curry sauce.
- Prawns into the curry sauce.

Can you substitute other proteins
or other seafood?

You can use fish, you can use
calamari, you can use octopus.

It's not a problem.
- Okay.

Any form of seafood will go very
well with this dish.

We add a little bit of seasoning.

Lid on.
- So our prawn curry's cooking.

- Prawns are in. That takes how long?
- About 5-7 minutes.

5-7 minutes. So in the meantime,
we've got something else to do.

What are we making here?

We're making a ground paste
of freshly grated coconut

and this is roasted chana dal.

- Okay. What's chana dal? Explain.
- Chana dal is yellow split peas.

But this is dry roasted and split.
- It's got sort of a toasty,

sort of mealy flavor, which is lovely.
This lends some richness and body

to the sauce, is that right?
- Yes.

Okay, so we've got couple of tablespoons
of chana dal,

and there's about cup and a half
of fresh coconut, right?

And then you put how much water?
- Probably half a liter of water there.

We don't want to put too much water
to grind with, because

they will not become smooth. If it needs
more water we can always add later.

Okay, so it's looking like a milkshake,
it's like a coconut milkshake,

with a little bit of chana dal in.
Okay, here we go?

- So is that fine enough?
- That's fine. That's pretty good.

So it's broken down that chana dal,
and you've got this sort of coconut milk and

it's like a toasty sort of smell to it.
All right, so what's next?

- We're going to open the prawns.
- Yes.

As you can see, the prawns
changed the color,

they're becoming a little bit more
cooked through.

And that's really changed the
smell as well. It's sweeter,

and it's getting richer as
it's cooking.

At this stage we add some
fresh curry leaf,

and we add the ground paste.

So it's gonna add some creaminess,
some depth of flavor,

and a bit of texture as well, cause
it's still got that coconut inside.

Oh, that's lovely.

Alright, so a bit of a
stir around.

- When does the okra go back in?
- The okra should go in now.

- Okay, so okra, in it goes.
- Okra, it goes.

Yes. Lovely.

- Put the lid back on.
- And then you've got the sesame oil.

Sesame oil, yes.
Unscented.

We're going to temper these
red hot chillis.

You're poppin them into hot oil.
What are you looking for now?

What's going to happen?

We are going to change
the color of this to black,

because that takes the bitterness
of the chilies.

You'd think they'd be burned
when they're black.

- No.
- It's the right flavor?

- It's the right flavor.
- And so they blistered up,

they started to blister up,
and they changed color.

You're gonna put the curry leaves in
and then you're gonna throw it in there,

you're gonna put the lid on.

Gee. And that's like a last little
punch of flavor.

- Yes.
- Fantastic.

At this stage, do not open
the lid for two minutes,

so the flavors will seep through in.

Beautiful. Nice little flurry,
right at the end.

Okay, so we're nearly ready
to serve up,

let's have a look at this gorgeous
prawn curry. Look at that.

I love the colors. They're really vibrant.

I presume nobody wants to
taste this, do they?

So what, hands up if you wanna taste.

Oh, funny, right, okay.

You know, what I love is those
really dark chillies as well.

Now I've seen you do it,
I understand the reasoning behind it.

It's not the chef overcooking the chillies.
- No.

Kumar, that is an absolutely beauitful
prawn and okra curry,

and it just goes to show, even for me,
as a chef,

that you can produce some really tasty
and gorgeous curries,

and they're not too complicated,
that is very very simple recipe.

That is the whole objective. You don't
need to complicate it,

keep it simple, and it'll
taste great.

See I always thought you had to put
like thirty spices in.

No.

Jimmy, you're corrupting me.
Right.

Let's get a couple of people
up to taste.

Jimmy, Skye and Jonathan, let's go.

I'm not a big fan of really hot curries,
but the heat isn't too overpowering.

Also, the coconut is really
quite soothing on the palate.

And the flavor is just amazing,
it's just really typical south Indian.

What's your typical south Indian?

What you're tasting really
is the mustard.

And also the different times you put
the curry leaf in.

Right, they have been put
specifically twice.

- So you love it?
- Oh I love this, it's fantastic.

Thank you.
Thank you.

Guys, sit down, thank you
very much.

Thank you very much.

So Kumar, that was a lovely,
simple curry you showed us.

- Thank you.
- Can you give us your,

say, three top tips for
a great curry?

Buy your spices in smaller quantities.

Keep them in sealed containers
so that they stay fresh.

Next is understanding the spices.
Do not overspice your dish.

And the last one is to temper
the spices.

When you temper the spices and
finish it, it releases flavors,

and they retain the flavors.

Kumar, thank you so much for coming
and showing us a beautiful curry.

Guys, thank Kumar.
Thank you so much indeed.

Thank you.

Ahead on MasterClass.

This is something I got given to me
as an apprentice.

I'll never forget it.

George shows how to prepare
a classic creme brulee.

So the more you whisk,
the better the creme brulee.

Earlier this week, you had
a team challenge of a lifetime.

It was the French team challenge, and you
had some of the most amazing mentors

and judges tasting your food.

There was some fantastic dishes, but there
was a couple of dishes,

that didn't really hit the mark.

Yeah, a bit upset to be honest.

The creme brulee,

that wasn't really a creme brulee,
it was more like a soup.

It was bruleed on the top and watery
and runny in the center.

Yes, it probably did taste great
in terms of flavor,

but the whole essence of a great
creme brulee is that crunch at the top

and that sort of smooth creaminess
underneath of vanilla.

Carrie, Joanne and Phillip were responsible
for the creme brulee on the blue team,

so Carrie, do you wanna come up
and give me a hand in making one?

I thought you might ask me
to do that.

Used to be one of my
favorite desserts.

So guys, we're just gonna make
a simple creme brulee.

Nothing fancy, something that you should
have in your repertoire.

This is something I got given to me
as an apprentice,

I'll never forget it, it's been in my little
dodgy red book,

and I'm passing it onto you guys,
to keep in your book.

Right, first step is, we need
to scold the cream.

So we've got 600 mils of cream, if you
could tip that in there, that'd be great.

Just make sure that you get all
the little scurries of it out.

And another little tip is that you
pop the lid back on,

pop that under a hot running water
and then tip the rest out,

cause there's still cream in there.

So we turn our gas on, and basically
scolding means

to bring something up to
the boil.

As soon as it comes to the boil,
we turn the gas off,

we've scolded it.

Next step is to pop some vanilla in there.
So we've got a whole pod,

so I want you to split the pod in half,
scrape the seeds out, pop that in there,

including the actual pod itself.

Stop for 1 sec, let me just show
you something.

So, it's flat alright? So run your knife
through it,

and then it means as you get to that
point there, scrape.

And then it all goes into the...

Next step is to whisk our egg yolks
and our sugar.

We've got six egg yolks,
all into the bowl,

and a quarter of a cup of caster sugar,

Make sure you get every
scurry out,

as it's perfectly weighed. And I want you to
start creaming the sugar with the egg yolks.

And it might seem quite silly to do that,
but you're actually cooking the egg yolks

indirectly with the sugar.

By whisking it, you're getting those
egg yolks nice and creamy,

which is an important process
when making this creme brulee.

The whiter the egg yolks become,
the better you're gonna end up with.

You're gonna end up with really
white, creamy, flavorsome creme brulee,

rather than an eggy one.

Alright, so the more you whisk,
the better the creme brulee.

Right, the cream's just about scolded.
And that's fantastic,

cause what's happening there is that
vanilla is penetrating into the cream.

And at this point here, we flick
the gas off.

We're gonna tip the cream
into the eggs.

So we need to work quickly, it's
always good to do with someone.

If you haven't got someone to
help you, a little tip for you

is to grab a tee towel, wet it,

lift your bowl up, and create
like a little socket.

Pop that there and I want you
to do this on your own, okay?

Grab that, and slowly tip it in.

The tea towel just stabilizes the bowl,
and supports you.

Alright, yep, get it all in.

Quick, quick, quick, quick.
Alright.

Next step, I'm gonna get you
to pass that through the sieve.

Alright. Hold it up.

So we've just strained out that whole
vanilla pod.

And if there's any cooked egg yolk
in there, that's gone as well. Alright?

Next step is to fill our molds up.
Just some souffle molds,

we haven't done anything to them.

We've lined the bottom of the tray
with a towel or a cloth.

You can put a piece of cardboard
in there.

It's always good, when you're cooking
something in a bain-marie,

in the oven, is to elevate it a little bit,
give it some protection.

That on something hard as this steel
product here,

It's just gonna get really hot
on the bottom of the brulee.

There's air bubbles there. We don't want
those air bubbles to go in there,

cause when that goes in the oven,
you're gonna end up with

all these air bubbles on the top.
So there's two ways to get rid of them.

Blowtorch, and you get rid of
them like that.

If you haven't got a blowtorch,
tip it into a plastic bag,

and seal it, remove the air. Then tip
your mixture in,

and that will remove any air
bubbles whatsoever.

Little tricks pastry chefs use, yeah?

We need to fill up the tray with
some water.

What we wanna do here is maintain
those temperatures,

so we've got a warm mixture there,
we don't wanna put cold water in,

so we need to put warm water in.
Sometimes what happens if it's cold,

it starts to separate.

All these little things are
extremely, extremely important.

About a third up.
Fantastic.

Alright, let's start filling up.

You want to grab the other one,
and fill up the other two?

We pretty much go right up to the
top of that lip.

About there.

Next step is to foil.

- Shiny side down?
- Shiny side down.

- What does the foil do, George?
- Look, the foil is there to protect

the top of the brulee so you don't
get a crust on it.

That goes into an oven at 120 degrees
for around 30 to 40 minutes.

Still to come.

As it's starting to caramelize,
pull back.

Carrie helps George put the finishing
touches to his amazing dessert.

It's unreal.

Right, so our brulees have cooked
in the oven,

we've pulled them out, we've let
them come to room temperature,

and we've popped them in the
fridge for about two hours to cool down.

Voila. The next step I think is the fun bit.
Putting that crust on the top.

The sugar that we're using
is demerara sugar.

You guys used caster sugar.

Look, I think this has got
a lovely flavor,

but on top of that it caramelizes quickly.
So you're not leaving the blowtorch on there

for a long period of time.

We just need to dust our ramikins
with the sugar generously,

and you can just give it a shake around
just to make sure it's

it's even. And then,

we blow together. Ready?

And you gotta be really gentle.
As it's starting to caramelize, pull back.

The sugar is caramelizing
a lot quicker.

What I like to do is actually
add a second coating of sugar.

So I've got that double crust.

Now if you want to start them being
a little bit clever in terms of

creating your own flavored creme brulees
you can introduce things like

tea, you know, Bolero tea is beautiful,
Earl Grey tea,

infusing that into the cream just as I did
with the vanilla,

the world's your oyster,
whatever you want.

Right, our brulee is ready to plate up,
so pop over here.

I'm gonna actually, guys, show you
something that's

a little bit old school, something that
I did as an apprentice,

but I think they're quite cute and I reckon
we might bring them back in 2010.

But they're called gondolas.

We line the service cloth with foil.

And the foil acts as a stability
for this gondola.

We create an aeroplane.

And what's cool about these is you can
use them when you do your canape functions,

to dress your plate up.

Fold in half again.

And then

we start turning it into

an escargot.

Like a little pastry snail.

Gary's gonna love this.

Our plate.

And then...

That's fantastic.

And there you have it. Creme brulee.

- Phillip, do you wanna come up and taste?
- I'd love to.

Carrie, you're gonna have a taste
as well, here.

Thank you.

Awesome.

Cheers.

Oh that's what it...

That's unreal.

That's good.

The flavor's really nice. I think ours
was overly sweet,

but with this one it's not as sweet, you're
getting more taste of actual vanilla itself,

and the caramel on top, it's a bit thicker,
and it's got a more raw sugar taste.

Yeah, it's just as you want
a creme brulee to be.

You just break through that initial
caramelized sugar layer

and then you just get a creamy
custard underneath.

But there's not a hint of egg.

It's just creamy, vanilla...

beautiful.

It's not too sweet, that's important.
Desserts don't need to be sweet.

There's gotta be this neutral, sort of,
just hint of sweetness,

not overly powerful,
like condensed milk.

- And it's set, which is...
- Yeah, I mean...

Phillip, thank you, you can take
that with you.

Oh, beautiful.

- Carrie, thank you so much, man.
- Thank you.

- You made a creme brulee.
- I know.

Yeah, man.

- George, what's the gondola?
- Just for you, Gary.

I haven't seen one of those
for 20 years.

There's a pleasure in that,
isn't it?

Love a nice brulee.

Not hard, is it?

Georgie, that is delicious.

And Carrie made it.

It's not hard, is it?
It's not hard.

So now you know there is no excuse
from now on to do a perfect brulee

or even a perfect brulee
in something else.

They're the future, everyone now are
gonna do these at home.

2010, the year of the gondola.

So that's it for another week MasterClass,
the joy of watching George and I cook

for a change, and of course setting
you up for another week of success.

We're all hungry, so come forward,
grab a dish.

We'll have a glass of wine.

Good timing.

Welcome back, guys.

Guys, I know you've had a massive week,
a busy week, an amazing week.

Think about who you've
worked with.

Industry luminaries, you take years
to work with.

People like Tony Bilson, Michel Roux,
Guillaume Brahimi, Tetsuya,

and Justin North.
Let alone George and I.

Savor it. Make the most of it. Because these
experiences don't come along too often.

And here in the MasterChef kitchen
you get to experience all of that and more.

The thing you've got to remember,
at the end of next week,

there'll only be sixteen people
remaining in this competition.

I think something you guys need to
not forget is

you're here because you want
to change your life.

Focus. Stay strong.

The important thing is, keep motoring on,
hopefully clinch victory.

- Cheers, everybody.
- Cheers, guys.

To next week.

Next time
on MasterChef Australia.

A new week means
new surprises.

The eighteen remaining hopefuls
kick off a big week with a mystery box.

I've got to do something good
with this one.

- Then.
- It smells like I'm at the cooking Olympics.

It's triple the action as
the amateurs team up

for an international themed
invention test.

- Yippee, let's go, Georgie.
- Ole.

Which country's cuisine
will reign supreme?

In our minds, we cannot lose.

At stake for the team with the
least impressive dish,

elimination.

Problem with this dish is you
haven't really done all that much.

I just feel gutted.