MasterChef Australia (2009–…): Season 2, Episode 29 - MasterClass 5 - full transcript

Last night
on MasterChef Australia.

This is a sudden death
taste test.

Four amateurs battled it out
to stay in the competition.

I'm petrified.

But for Phillip, the MasterChef
dream ended.

Pity it had to end so quickly,
but at the end of the day

there's only gonna be
one person left.

Tonight Gary and George
take over the kitchen

for a supersized MasterClass.

First up, we're gonna have fun
with the American theme.

George revamps a Waldorf salad



and Gary cooks the ultimate
sticky rib.

Just gonna get people
begging for more.

Also on the menu, two classic
Italian dishes with a twist.

Absolutely beautiful.

Plus, renowned chef Peter Kuruvita
untangles the world of crustaceans.

Welcome to some secrets.

And serves up two tasty recipes.

It's all about sensations.
That's what food's all about.

MasterClass is awesome.

I'm here to learn and there's noone
better to learn off than George and Gary.

This week's been an absolute killer
of a week for me.

It's great to be able to sit back,
learn from the best,

and pick up some new
tips and skills.

Welcome to MasterClass
once again.



What a massive week, I think
the biggest week so far.

Some rough and tumble, some
drama, some hard knocks.

There are 16 battle-hardened
contestants standing in front of us.

It's a hell of a journey,
isn't it?

But you know what?

You learn a lot,
don't you?

It makes you stronger,
doesn't it?

And I'm sure you're feeling
pretty good

to be one of those sixteen
sitting here today in MasterClass.

Right from the top
of the week,

you guys were put together
in trios

to compete in the international
invention test.

And what a test that was.

- Yippee! Let's go.
- Ole!

The least impressive were
team UK and team USA.

You haven't really done
all that much.

Team UK went into an
elimination round

and Daniel was the 7th contestant
to leave the competition.

And then last night, another
elimination round.

Four contestants faced off
in a taste test.

I can't get my head around it.
I think I'm gonna go white wine.

There is no white wine
in the bouillabaisse.

And Phillip stumbled.

Jimmy, you were close
to Phillip.

How does it feel without
him there?

It was probably the worst feeling
in the competition, sitting at home.

I mean, it was great to see
the other three guys come back,

but I guess it was just
the saddest part for me.

It's an empty house now.
It feels empty.

Next announcement
for MasterClass

is something that's becoming
a bit of a regular feature

with us here on Friday.

And that's our
private MasterClass.

We picked four people

that are gonna get the privilege
of going somewhere else

to pick up a few little
tips and tricks,

some secrets that they might not
otherwise find out.

Those four people are Jimmy,

Fiona, because we think you need
a bit of a pick me up.

Skye, same thing, you've had an
up and down week.

And Peter.

So where are the four of
you going?

You're going for a special MasterClass
with Peter Kuruvita from Flying Fish.

Noone knows fish like
this guy,

hopefully you'll bring back some stuff
you've never seen before.

Time to go,

and we'll see you back
here later.

Have fun.

Peter's restaurant is Flying Fish,
it's a one hat restaurant,

and I've heard that it does
some amazing seafood.

A private MasterClass with Peter
is just going to be

an amazing experience for myself.
He just makes the most amazing food.

Okay, the first thing we're
gonna revisit is the invention test,

and that was an international
invention test.

In the end it was Team America
that inspired George and I

to do something for
MasterClass today.

We wanted two dishes that
contrasted each other,

one that's a bit of fun
and that you need a beer with.

We're gonna do sticky
pork ribs.

So first of all, we've got some
pork ribs

which we're gonna put a rub onto
and braise.

And normally this rub would
be on for two to three hours,

just pop it in the fridge and
just let all those flavors kick through.

So I need a hand for this one.

Carrie, you were on the American
team, so up here.

You're gonna do the mucky jobs,
while I do the easy jobs.

Now the reason we're using
pork ribs is cause

they're fatty, and that's what
makes them really moreish.

You can use beef ribs,
but when I do beef ribs,

I put things like mustard and breadcrumbs
and bigger flavors onto them,

whereas pork ribs lend themselves
really well to a good braise,

and this is sort of a grill
and a braise,

because you want it nice and soft.

Alright, first of all, we're gonna
do the spice rub, okay?

And we've got nine spices or nine
ingredients here, which we're gonna use.

So we've got about a tablespoon
of chopped onion, finely chopped onion.

About a tablespoon of
finely chopped garlic.

About a teaspoon of
mustard powder.

About a teaspoon
of smoked paprika.

And that's gonna give that very typical
sort of deep capsicum smokey flavor.

Teaspoon of chilli powder. You can
put more if you want,

but this is nicely hot.

Teaspoon of cumin.

And a teaspoon of oregano,

and about a tablespoonful
of brown sugar.

And about a tablespoonful
of salt.

Seems like a lot, but we've got
at least a kilo and a half

of ribs there.

So that's the basic rub.
Give that a mix.

And what we're gonna do is we're
gonna use the same basic ingredients

in the actual barbecue sauce
or braising liquid.

And the whole idea is that they're
gonna cook for a period of time

and all that braising liquid is gonna reduce
down, get all sticky and then go on the rib.

So basically chuck your ribs in,
you can do a few at a time,

and make sure it's just nicely
rubbed into the rib.

Alright?

And like I say, you can marinate
these and then pop them in the fridge.

We're gonna pretend that these
have been marinating for a couple of hours,

and we're gonna put them onto
the barbecue to give them that charry

smoky flavor. It's gonna give it
quite a noticeable flavor,

even though we're gonna
braise it afterwards.

You can't really,
with this kind of meat,

just barbecue it and expect it
to be really tasty and morish.

It's gonna be chewy, because there's
a lot of connective tissue on there,

so that's why it gotta go
through the braise.

Because what will happen
in the fridge

is that all those lovely paprika
and chilli powder and garlic

all just gonna get into the meat.

And it's amazing, how much difference
that marinade makes, actually.

- All over?
- Yep.

Okay.

And then we're gonna just put
just a little bit of oil

just to help that out
on the barbecue,

and then we're gonna pop over
to the barbecue and grill those.

Carrie, thanks very much.
That's your job done.

And I'll just grill these for a few
minutes on each side.

Nice and high,
nice and hot.

Just so we get that nice
charry flavor.

Now you don't have to do this,
you can put it on the griddle pan,

or you can just roast it well

in a roasting pan and pour all
the marinade over the top,

but you will notice a difference.

Because you don't have that charriness
of the grill and from the smoke.

So there will be about three to four
minutes on each side,

just to get that charriness.

Okay, next up, we're gonna
make the sauce

that the ribs are gonna
braise in.

So we've got a couple of extra ingredients
on top of essentially the same spices

that are in the rub,
so nice and easy.

So I've got a cup of malted
vinegar.

And this is to give you
the acidity.

Because remember, you want sweetness
and acidity in any good barbecue rib.

And then brown sugar, it's about
a cup of brown sugar.

And then you got about
half a cup of bourbon.

And then you got one onion,
finely diced.

You got one tomato, finely diced,
just leave all the seeds in.

Cause remember, this is all gona
collapse and break down.

Two tablespoons of tomato sauce.

Got about a tablespoon
of Dijon mustard.

We've got a teaspon of cinnamon.

Got a teaspoon of cumin.

Got a teaspoon of chilli powder.

So again, very similar to
the marinade.

Teaspoon of smoked paprika.

And then I've got a teaspoon
of mustard powder.

That's English mustard powder.
And a couple of bayleaves.

And then I want a good
pinch of salt.

About a teaspoon,
teaspoon and a half.

Next up, we're gonna put
the peel, or the zest from the orange.

And this will caramelize
and break down,

so that's why I'm putting it in
in long strips,

cause that's gonna caramelize
as it cooks.

What I'm doing is just bringing
that mixture up to the boil,

so when the ribs are cooked,
they've got that nice caramelization,

they're gonna go
in the resting tray,

and then that hot marinade goes
over the top.

Putting in a jalapeno,
seeds and all,

that's gonna add a bit of kick
to the sauce.

Just to infuse all those
flavors,

and what I'm getting is
that sweet-sour

and then a bit of that
chilli heat kicking through,

so let's have a look at
these ribs.

This is what I'm after, I'm after
this nice charriness here.

They're not far off.

Right, nice non-stick heavy-duty
roasting pan. Important.

And then in go the ribs.

And the reason it's important,
is that

if you got a flimsy
baking tray,

it doesn't conduct the heat that well, you
want something like this, if you buy that,

even though it's gonna be much more
expensive than a flimsy roasting tray,

it's gonna last you a lifetime,
especially at home.

It's important that you get a nice
even distribution of heat

all through that dish.

So, ribs have been grilled and let's
put the sauce on.

And then all we've got to do is
pour this lovely sweet and sour sauce

over the top of
the ribs.

Look at all that. That looks
absolutely...

Jeez, cleans your nose as well.
Beautiful.

So all that's gonna happen is this
just goes in for a

bit of a slow braise for about
an hour and a half

until they're nice and soft.

And how do you know
they're nice and soft?

Basically, you should be able to
push the spoon through the flesh,

or through the pork meat
between the bones.

And if you can push it through,
then it's cooked.

Cause it tells you that when you
eat it, it's gonna be nice and tender.

Right, now.

These are gonna go into the oven
at about 195 degrees for an hour and a half.

And the whole idea is that you
turn those as the liquor starts to reduce

and starts to caramelize,

maybe three or four times during
that hour and a half.

And hopefully, at the end you're gonna
have just enough sauce

just to coat those ribs, to make
them nice and shiny, and sticky.

That's all you need.

After the break.

Gary plates up his
sticky ribs.

Ok, so who wants to taste?

And the all-American feast
continues

with George's classic Waldorf salad
and easy mayonnaise.

Wow, that looks great,
George.

We've got the ribs
now in the oven

and they need to cook for about
an hour and a half

so that they're nice and tender.

In the meantime, George,
what are you gonna make?

I'm gonna make a simple
Waldorf salad,

an inspiration from the Waldorf
hotel in New York City.

What's the essence of a good Waldorf?

I think fresh apple,
fresh celery,

you know, walnuts,
toasted walnuts,

but a really delicious
and yummy mayonnaise.

And that's my job.

That's your job cause you
make a great mayonnaise.

I've been waiting to show you
how to make a simple mayonnaise.

Why, because it's so easy. Don't
have to buy it,

and a few of you had problems.
It's the whole emulsion,

or the whole idea of the emulsion
that you're having problems with.

And the emulsion in a fresh egg mayonnaise
is the egg and the oil.

And once you understand
how that all comes together,

you'll have confidence.

Now somebody that didn't
do too well was Alvin

with your coleslaw.

It is the first time he's made
mayonnaise, you can tell,

and that's not the best coleslaw,
I'll be honest.

So with that in mind, Alvin,
come up,

and you're gonna help me
with the mayonnaise.

Okay, Alvin, this is amazingly
simple, you're gonna laugh.

First of all, nice little blender
like this, this little canister blender.

It's very fast, instead of
having to use a whisk,

which you can, you can cheat
and use this baby.

One tablespoon full of mustard,
nice and heaped.

Yep, good.

Mustard is an emulsifier. So that's gonna
help emulsify the egg and the oil.

Two whole eggs.

Ah. Whole eggs, not just
egg yolks.

Lot of recipes require just
egg yolks,

that's classic, but the egg white
helps it bond and bind as well,

and there's nothing worse than having
recipes with egg yolks only,

cause what do you do with
egg whites, right?

Two tablespoons full of
sweet vinegar,

in this case a white balsamic.

And I like that little bit of sweetness,
because a lot of bought mayonnaises

got added sugar, people
get used to that flavor,

but it's actually quite
nice.

Cause it's the whole acidity and sweetness
thing at play again.

Pinch of salt.

Now because a blender
is so fast,

unlike whisking by hand
which is slow,

you can put a large amount of oil
in to start off with

cause the blades spin, bang, hundreds
of times within the first few seconds.

I'm gonna put a good measure
of oil first.

Click the lid on,
start it off.

And just give it ten seconds.

Ten seconds, on.

Can you see it coming together?

Turn it off.

You can see this is not split,
even though it's thin,

see how it's all emulsified
together,

so you can use that as good
indicator to put another

quart of the oil in,
turn it on.

See how it smooths out there?
Turn it off.

Another third of the oil.

Turn it on.

And give it another
thirty seconds.

Same thing will happen.

Now, see it?

That's it.

And again, you can have
a look at it.

See? It's nice and smooth.

Add half of that.

Turn on again.

Looking beautiful.

Okay, done.

Now we want this really thick,
alright?

See what's happening?

It's so thick now that the machine's
having trouble just mixing it around.

So remember that if your
mayonnaise looks particularly oily,

you can add a little splash of water
or vinegar or lemon juice,

just to sort of bring it together,
because it's the water,

that will also then act as sort of
a medium to allow it to emulsify.

It becomes too oily,
it will split.

Turn it back on.

Okay, done.

Wow.

Does that look a little
bit different to your mayonnaise?

Just don't need eat the whole lot.
But just try that.

Tip your finger in it. And obviously
you can season that the way you want.

Creamy.

Really good.

It's a great mayonnaise.

It's just very simple. You can add
whatever flavor you want into it,

but remember, use a little canister
blender like that, makes it very very easy.

I'm not even gonna bother
putting it into a container.

I'm done, I'll see you in a minute
with your Waldorf salad.

- Ciao.
- Cheers, mate.

Right, so Waldorf salad.

The essence of the Waldorf salad
is the acidity and sweetness of that apple,

and the mayonnaise.

So we're gonna really accentuate
those elements.

The apple, I wanna put a couple
little textures on there,

so I'm gonna make a simple
apple jelly,

and as well as that,
fresh apple on the plate.

So to make the apple jelly, Adam,
come up, join me,

let's make it together, mate.

I think for me when I make any
type of fruit jelly,

it's all about the fruit.

If it's apple, all I wanna put
into it is apple.

I don't wanna start fussing it around too
much with adding other elements,

other flavors.

Using the juicer you can leech out
all those beautiful flavors.

So the first step is to make
apple juice.

I'm using green apples because I think
they've got a real lovely tartness to them.

As well as sweetness, there's this
sort of bitterness and sharpness about them,

that I really love.

We're just gonna quickly remove
that pith, and the pips.

The pips are bitter, and they aren't
gonna add beautiful flavor to it.

You ever made a jelly before,
Adam?

I have actually,
on the weekend.

- What did you make?
- Maple syrup jelly.

Yum, delicious.

Okay, next step, squeeze a lemon, so it
doesn't oxidize or go brown, the apple.

Next step, juicer.

Pop all your apples in, and then
put the lid on and then turn it on.

Sure.

Joanne, you got a question?

If you don't have a juicer, can you
use like a good organic juice? Apple juice?

Nothing saying you can't.
I just love freshly squeezed juice.

I think there's just nothing better.
- Yeah.

Beautiful. Fantastic.

So we set that aside. Next step
is to soak our gelatin.

For 500 mils of apple juice,
we've got four sheets of gelatin.

We need to soak the gelatin.

Look, I prefer to use gold leaf gelatin,
it's a refined product.

It's top notch, it's the A grade stuff.

You can use powdered gelatin,
if you prefer.

Adam, thank you, mate.
- Thanks, George.

Right guys, our gelatin has been
soaking in water.

And we're just gonna pop that
into a pan,

and then with a little bit of the juice
we're just gonna temper the gelatin.

And I only do that with a little bit
of the juice,

I don't do it with all of it. I don't
wanna boil this, okay?

The flavor is complete for me. If I
boil it, I'm gonna affect its flavor.

And generally what you do, when you
boil something or cook something

so delicate like that, you send
all that flavor into the air.

I want it in there. I don't
wanna lose that.

I'm just gonna parse this liquid now,
as you can see it's starting to separate.

So we've got froth on the top,
and all the juice on the bottom.

So as you can see, our gelatin
is melting in with that little bit of juice

of the apple that we added in there.

Now I'm gonna add this
melted gelatin into my apple mixture,

and just stir that through.

Then this goes into a tray.

This will take about an hour
to two hours to set in a fridge.

Because we haven't got
much time

I'm going to pop that jelly into
the blast freezer

and chill it down as quickly
as possible.

Right guys, the next step.

Gary made this beautiful mayonnaise,
and what I'm gonna add to it

is some onion, sweet and sour.

This is ultra, ultra simple,
okay?

One onion, finely diced.

You don't need oil.

Sugar. One,

two,

and a half tablespoons
of sugar.

In keeping with the theme of the Waldorf
salad, I'm using a cider vinegar,

probably about half a cup.

Gas, a nice sort of
medium heat.

Now this is what our onions
will look like after 20 minutes.

There's no color, they're just
nice and translucent,

and sort of goldenish.

As you can see, there's not much
liquid left at all.

It's all dissolved pretty much.

So I'm gonna add a couple of spoons
of this delicious mayonnaise Gary made.

One,

two,

and that forms the dressing
to our Waldorf salad.

Onion mayonnaise,
sweet and sour.

Right, I want to put some fresh
green apple on there.

And I just wanna do nice,
thin slices,

that I'm going to present
on the plate.

And just a little bit of lemon juice
over the top,

so it doesn't oxidize or go brown,
the apple.

Right, I'm gonna toast some walnuts
and I think, again,

the walnuts are a crucial element
to the Waldorf salad.

So we throw a few of these
walnuts into a pan.

And I'm just gonna sugar them lightly

and just sort of dry roast
them in the pan. Okay?

A little pinch of salt,
that's as simple as that.

Right, let's plate up.

So, first of all, our sweet and sour
onion mayonnaise.

So blob,

blob,

and then some apples.

Few up like that.

Few up like that.

Then some of our little baby
cos leaves, just gorgeous,

I wanna show these off.

Some celery.

Just gonna stand these up, and again,
show them off, cause they're just beautiful.

Then some walnuts.

Next up is these beautiful
nasturtium leaves.

You can buy these from any
good nursery, these nasturtium leaves.

Next, some of these frisee,
we're just gonna scatter that around.

It's starting to look
really beautiful.

Great, jelly set.

And I'm simply just gonna scoop
some nodules out of jelly

and just pop that on the plate.

Without any fuss, doesn't need
to be cubes or squares.

And then finally, a bit of the old fella,
my mate olive oil,

and some of Gary's mate,
salt.

Right guys, so here's my interpretation
of a Waldorf salad.

Wow, that looks great,
George.

Now for the ribs.
What a contrast.

Beer ribs and your beautiful
salad. Lovely.

Right.

So they've been in, George,
for about an hour and half,

and what we're looking for is this sauce
to get all nice and sticky

so that we can tip all that oily
stickiness all over the ribs.

And it's gotta be nice and soft, so you see
you can just put your spoon through.

So all we're gonna do is just
break those down

in between the bone

and then pop those on.

And you know what? I reckon I could
pretty much demolish that myself.

Right.

And I'm just gonna put
some lime cheeks on.

I'm excited, George.
I'm excited.

Delicious.

All that sort of oiliness,

a bit of the sauce.

- So, a sticky ribs, George.
- Brilliant. And here's my Waldorf salad.

- Oh, look at that.
- Delicious. How different is that?

- American flavor.
- Beautiful.

Okay, so who wants to taste?

It can only, sadly,
be three of you.

Carrie,

Adam

and Matthew.

Some forks, some spoons.

Carrie.

Are they fingerlicking good?

Smoky. A little smokiness
coming through them.

Bit of sweetness. Bit of sourness.

All right. Matthew?

- The ribs are amazing.
- Good ribs?

The meat is cooked perfect.
Beautiful.

Now what about the salad?
Adam?

I really like the salad. That apple jelly
just gives a really different texture

and a different flavor. And it still works
as a really savory dish.

Guys, take a rib
and rib away.

Ribbit, ribbit. Bye.

Okay, top tips
for ribs.

Flash them over the barbecue first
with that spice rub.

Hitting it on the barbecue
will give it that lovely smoky chariness.

Tip number two, good balance
of sweet, sour and heat.

That's what makes them
really morish.

Just the sugar, and the vinegar,
and then the chilli,

which makes you wanna just
keep going back for more.

And the third one, make sure
that you braise it for long enough

so that it's just falling
off the bone,

so you can suck all that
meat off the bone

and you wanna go back
for more and more.

Right, top tips
for Waldorf salad.

If you're gonna put fresh
apple in it,

make sure you squeeze the apple
with a little bit of lemon juice

once you've sliced it so it doesn't
oxidize and go brown.

If you're gonna add something like
sweet sour onions to a mayonnaise,

make sure it's thick.

You don't want it to be
runny and watery.

Needs to still be able to
hold on the plate.

Those are our American inspired dishes.

Hopefully they've inspired you.
You can never go wrong

with some sort of interpretation
of the Waldorf salad on your menu.

And sticky ribs on the bar menu
will sell like crazy.

Hope you enjoyed it.

Next on MasterClass.

Soft shell crabs are amazing because
you can eat the whole shell.

Chef Peter Kuruvita gives us expert
advice on buying and cooking crustaceans.

I'm so lucky today to be part of
this special MasterClass

at Peter Kuruvita's restaurant
Flying Fish on a beautiful sunny day.

Views of the harbor bridge.

How much better can it get?

I'm not someone who normally
cooks with a lot of seafood

so it'd be really great to get a better
understanding of cooking with crustaceans.

- Hello.
- Hello.

I'm Peter Kuruvita. This is my restaurant
Flying Fish. Welcome.

I'm co-owner and
head chef here,

as well as being part of
Flying Fish Fiji

at the Sheraton Andy.

I've been in the industry
about 31 years.

The thing that defines Flying Fish
is our little twist on Sri Lankan flavors.

The cooking style could easily be
described as

seafood cooked simply,
served elegantly,

in a beautiful surrounding.

You guys have done a mystery box
a few days ago

and the main ingredient was
mud crab, I heard.

Yes.

Some of you got right into it.
Some of you had to play and

other people didn't even
touch it.

Crustaceans are just amazing things
and George and Gary have asked me to

come and tell you a little bit
about them and hopefully get you

over those barriers and
hopefully I can give you

a bit of an edge on
the rest of them as well.

What I'm gonna do today

is show you two really simple,
tasty dishes

using a West Australian marron.

But first, I'm gonna take you through
the world of crustaceans.

I'm gonna start with prawns. Prawns
are available in hundreds of species.

You can buy them on the markets green,
which is uncooked, or cooked.

Fresh prawns don't really last
because a prawn has an enzyme in it

which actually keeps growing
when the prawn dies.

The head goes black and the head
will start to droop.

So a frozen prawn is better.

You're better off taking it home,
defrosting it under clean running water.

First, school prawns, you can
buy them green or cooked,

then, lightly floured,
pan fried or deep fried

with a bit of aioli, lemon juice,
really, that's all you need.

You can eat it all as well.

The cooked ones are great
for barbecues,

just give them to your guests
with a finger bowl and a cloth.

The king of all prawns for Australia
is the Eastern King.

It's got beautiful flesh, it's
wonderfully flavored,

and when you cook it, it stays
nice and firm.

Take you next into the world of crabs,
now crabs, I'll be back in a minute.

This guy nearly got me.

That's a Queensland mud crab.

When you feel for a crab,
when you pick up a crab,

fingers underneath
and hold it like that

and hope to hell that it's tight,
because that you'll lose your finger,

that will take your finger off no problem,
or crush it very badly.

You hold them quite tight, and if you
roll them over you can feel the weight.

There's another train of thought
where if you squeeze this back flipper,

should be nice and firm as well.

Look at this guy.

This is actually just known
as a giant crab.

They grow to another seven to eight
kilos with claws the size of my arm.

And the way to eat these is enjoy it
in a restaurant with about ten friends.

It costs you a lot less,
and what will happen

is that they'll bring it out to you
in about ten courses.

So you'll start with the soup,
then fried with noodles, then the claws,

it's just a wonderful way to eat.

Crustaceans is all about family
and friends

and being with a group of people.

All right, next crab's
the beautiful blue swimmer.

Cooked and green or blue. One of the
only crustaceans that don't come live.

They don't survive very well
out of the water.

Good in Thai curries. One of the best
curries I've ever had

was the Thai yellow curry sitting
on a beach in Thailand with a beer.

You could steam them,
take the meat out,

but if you're gonna do that,
buy these cooked, guys.

All right, here's an exciting

development in the world
of Australian aquaculture.

Soft-shell crabs are amazing
because you can eat the whole shell.

These guys are great to cook
in handrolls like the Japanese do.

The Americans crumb them.

I just prefer battered, like a bit
of tempura batter. Deep fried.

Again, really crisp and nice,

and the sensation of eating a whole
crab, shell and all but also

beautiful flavors and sweet,
lovely flesh.

OK, I have a live southern rock
lobster and a live local lobster.

You can tell they're very different.

The local lobster comes from the south
coast of New South Wales, around Ulladulla.

Southern rock lobster is found
all the way around the coastline,

probably from Queensland all the way
down to Western Australia.

Varieties change, the species change, but
the southern rock lobster is the prized one.

It's prized for the flavor of its flesh,
it's prized for its size, and also

for the way that the flesh cooks.

It's beautiful and soft and it
also makes wonderful sashimi.

On the freshwater side, there's a few
others that I'd like to show you.

There's a marron, which is what
we are using today.

And this is, as I said, from
Western Australia,

and really one of the true
indigenous species of Australia.

And a yabby.

The thing about freshwater fish though
is they're probably a little bit

short on the flavor.

They have a nice sweetness,

but you really need to think when you're
cooking with freshwater crayfish

about what you'll combine
to enhance the flavor.

And I think it's up to you
which way you want to go.

I feel that that's the king, and it's
really one of the most beautiful creatures.

And the color of the shell, once it's
cooked, it's stunning.

These guys in salads are beautiful, as long
as you're really careful with how,

what you put it in with
and how you cook it.

All right, finally, bugs.

Now, most people don't like to eat bugs,
but bugs ar ethese wonderful creatures.

There's about five varieties.

The one with the wide, round head
is a balmain bug.

The thing about a balmain bug
is it has a very,

very distinctive flavor.

Some people dislike it immensely,
others love it.

So if you don't like the strength of the
flavor, then you go for a Moreton Bay bug.

But as a cooked product,
this is great.

Live, chill them down, and then
use them in salads or stir fries.

I have to tell you one more thing.
All of this stuff, they're all animals.

They're all creatures, and a lot of them
are best live.

So you need to dispatch
with these creatures humanely.

It's a big part of it, you know.

The most humane way to do it
is to chill them.

So that means, put them in the bag
that you get them from,

into the freezer. Don't let them freeze
because it will break down the flesh.

But it needs to get to the stage, where
they are actually just very slow.

Once they've come out of the freezer,
they are virtually incapacitated

and they won't be feeling pain.
So do it very quickly.

Cut them directly in half.

The other way to do is buy them
at the markets and they'll kill it for you.

If you bring a big pot of water to boil
and you put a crustacean into it,

it doesn't matter what size it is,
and you cook it for eight to nine minutes,

you'll find that it's always perfect.

When we return.

Quite easy just to crack them with your
fingers and then break them open.

Peter reveals the simplicity
of his showstopping marron salad.

All about sensation, that's
what food is all about.

This dish is a salad of marron,
shaved fennel,

avruga and Asian dressing.

It's really simple, it's light,
and it's all about flavors.

First off, starting with the sauce,
there's a few classic techniques.

Firstly, julienne.

You just slice the chilli
all the way down the middle

and then you need to flatten it up,
take the seeds out first,

but then to get really, really
nice julienne,

you actually need to take
a lot of the flesh away,

because what you wanna do is just
have the skin.

So by placing a knife down
like that,

having your fingers nice and flat
in case you slip,

and just shaving a perfect
little piece off the chilli.

And then let your knife
just slide over.

So, that's a julienne, going to
put that into here.

Next will be a chiffonade.
It's like a julienne but

you usually use it
for leaves.

You want a really fine garnish if you're
making a soup or something like that,

and you want to put some leaves
through it,

to chiffonade them is
a great way to do it.

So take all the stems off,

and we're doing it with just
one stalk of coriander.

I'm also going to use for flavor
the root of the coriander.

So I'm just gonna take one
coriander root.

We want to extract all the flavor,
just bang it and then chop it.

People throw the very end
of the root away but

if you know Thai cuisine,
that's where the flavor is.

That goes into the plate.

Now, chiffonade. You can put
all the leaves together.

Very fine again, it's all about color
and you notice too that

I've got no liquids in there
because this is a very fresh dressing.

If I put all the liquids in, which are
quite strong flavors,

what's gonna happen is that
everything will wilt,

the colors will go and it's not
gonna be as nice to eat.

So next is brunois.
That's a fine dice, so

to get the finest dice, slice down
as close as you possibly can.

Halfway, and then one more time,
so you're doing three cuts into the onion.

And then, just again, a nice dice
straight through.

And I'll throw that in as well.

Next is garlic, crushed garlic.

You crush garlic like this, you're really
getting all the essence out of it.

Just remember that you've
done it on this board

before you have your vegemite
and toast in the morning,

that's not the best.

All right, so next is spring onion.

I'm not using the leaves,
I've got my green in there

and I don't really need it, what I'm
after is the real flavor from this.

And then, doing a rough julienne.

Turning it around, and finely
dicing it.

Texture's really important in food,
it's how it feels in your mouth,

it's like wine or anything,
it's all that sensation,

that's what food's all about.

Next we have to have two
beautiful limes.

Just give it a nice roll, okay?

You're gonna loosen up all the little
cells in there

and you'll get more juice out of it,
so you get value for money.

Using a microplane, I just wanna
get the zest

by using as much of two limes
as you can.

Okay, so just juicing them. Juice and
zests make two different flavors.

The zest has that really oily, beautiful
citric sort of flavor,

but it doesn't have the acid, and then
you add the juice too

and it sort of brings it up and gives you
that beautiful citric acid as well.

A fifty grams of brown sugar,
adds a sweetness,

stir this through, it's really important
that it dissolves,

that you don't have any solid
bits of sugar in there.

Brown sugar has more molasses in it,
so you get that beautiful caramely flavor.

So the lime and brown sugar,
about 30 mils of fish sauce,

I'm saying about because the concentration
of salt in fish sauce changes.

So you start with that and then
add more,

it's very hard to take out salt,
one of those ones

that's very very very hard
to remove.

Put less than you think,
add at the end,

and that way you're gonna end up
with a much better result.

Five mils of soy sauce, measure this,
try and use light soy sauce

cause we don't wanna be adding
too much salt.

Just make sure all the sugar
is dissolved,

add it to your ingredients

and stir.

Now it's time to taste,
now it's time to balance.

Try not to double dip when you
taste as well.

Perfect.

I'm lucky this time.

But try to get it right the first couple
of times, because with strong sauces,

once you've tasted it a few times,
you can't taste anything.

But now that's fresh, it's crunchy,
ready to go, so I'm gonna put it to side,

the next stage is garnish.

So, grapes.

I'm using flame grapes,
because they have no seeds.

There's another little garnish
I have, which is just chives.

And then all we're doing is just
cutting some batons.

This is a pretty part of it.

Shave fennel, a mandolin or a very
sharp knife.

Three more ingredients.

First one, and I have to use it,
flying fish roe.

We are at Flying Fish. But the reason
I love to use this,

Japanese use it and most people
use it for the same reason,

and that is a crunch, a great
texture and a beautiful flavor as well.

I'm also gonna use avruga.

Now avruga has an amazingly
smoky flavor.

But it's actually not caviar.
It looks like it, but it's fish,

which has been ground up and then
made to look like fish eggs,

and flavored with a little
bit of smoke.

And lastly, sumac. Anyone know
what sumac is?

Kind of some... Middle-Eastern
cultures use it a lot.

Yeah, it gives another
sensation.

The last thing we have to do now,
is clean the cooked marrons.

Very simple. Push the shell in,
and twist it.

And then you get all of it.

Let me do one of the claws, so you
break them off at the first knuckle.

Next, removing the shell. It's quite
easy, just crack them with your fingers,

and then break them open.

And what you're trying to do
is to get the piece of meat out

intact, looking lovely.
Okay?

Next stage, using the heel of your knife,
just crack it lightly,

and peel that off, so that you have
a whole claw intact,

and that really is just a garnish.

Next, just cutting it down
the middle,

and here you'll see the
intestinal tract.

Just take it out, and square
them off

so that it's gonna look
lovely.

For each one of these dishes
I am just using five pieces.

Now, to plate it.

The fennel with the sauce,
two spoonfuls of that into it.

We'll get a nice mix.

One bowl is enough for four serves.

Little bit of fennel in the bottom.

And now I'm just gonna build
it with marron.

The next, the sauce.

Just another little spoonful
on top.

Next is the avruga, one nice spoonful
will allow the smokiness of this come out.

Just on top.

Followed by three pieces of grape.
Just for visual effect.

Next, sumac.

And next, flying fish roe. A great
sensation as far as texture's concerned.

Nice flavors as well. The next is
the claws, just surround the outside.

Something else for people to bite.

And then a garnish of chive.

So that's it guys, salad of marron,
shaved fennel, and avruga. Asian dressing.

Come up and taste.

So visually, lots of colors,
there should be lots of flavors there too,

and I suggest you get a little bit of
everything on your spork an have a try,

so please.

I'm someone that doesn't like
really strong flavored seafood,

but I love the marron, because
it is quite subtle,

and then it really complements
putting the grapes with it

is a really lovely complement, because
it's a little bit sweet too.

Oh, thank you.

So there's three tips that I think
you should always use

when you make a dish like this.

Firstly, fresh seafood. Make friends
with your fishmonger.

The most vital thing, you can't take
salt out. So just make sure

that you add a little bit less
and then finish it off by tasting it.

And the last of course, keep it simple.
Look after your flavors,

and people always enjoy your food.

Up next,
Gary goes Italian

with a flavor packed rendition
of veal saltimbocca.

What you wanna do is cook that veal
so it's still pink in the middle.

And a little later.

That's looking beautiful, look how
shiny that's looking.

George presents an elegant dessert treat.
White mousse canelloni.

I love it. I'm going
to make that.

Next up in MasterClass, we're going
to do an Italian classic using veal,

which is veal saltimbocca.

What veal saltimbocca is
is veal

wrapped in pancetta or
prosciutto with sage.

So I need a helper for this one.

Callum, can you come up
and give me a hand?

Sure.

This is a pretty expensive
piece of veal.

First up we're just gonna take off
the scotch essentially from the rib.

What I wanna do is cut little
steaks from this, little scallops,

that are about 120 grams
or so,

which we're gonna bat
out lightly.

All right, Callum? If you can stretch out
a bit of that clean film,

and then just pop those right
in the middle and equidistant apart

and then put another layer
over the top,

and I'll show you
the first one.

When you bat something out,
you're not whacking it randomly,

just trying very lightly,
work in nice neat lines,

I need to work across and then up,
or up and then across,

but work in a methodical fashion.
Be very gentle.

Hold the hammer close to the head
of the hammer,

so that you're not putting in
enormous amount of weight on,

and then you've got some control.

Just very gentle, yeah?

Yeah, perfect.
Brilliant.

Let's do the next phase, and that's wrapping
these little babies up with the sage.

You're just gonna put these
slices down.

This is the pancetta.

And then what we're gonna do is put
two nice leaves of sage on each of the veal.

Face up like that.

Just press them down
onto the meat.

And what that sage is going to do
is put flavor into that veal.

And then kind of what you want to do
is just put these

upside down and then wrap them
quite tightly and so that they've stuck

and you get that little piece of
veal like that. Alright?

The term saltimbocca means
leap in your mouth or jump in your mouth

which is really interesting because we say
veal saltimbocca and it sounds beautiful

whereas if we put veal jump in
your mouth on the menu,

noone would buy it. Alright.
Thanks for that.

You can go and have
a little seat.

Next stage in the saltimbocca,
you don't have to do this,

but it's a little dusting of flour.
So I'm gonna put some pepper and salt.

onto the flour just to season it,
and then what I wanna do

is just very lightly dip that in,

and all this will do is it will give
you a lovely golden brown finish

on the saltimbocca. And also,
I'm gonna deglaze the pan

and make a little sauce in it, and it will
leave a little flour residue in the pan,

which will thicken that sauce.

Good amount of olive oil, cause you want
it to brown really evenly.

At this quite a high heat, because
what you wanna do is cook that veal

so it's still pink in the middle.
You see that golden brown?

That's what I'm after,
which is beautiful.

So because that's only gonna take
a few seconds,

I'm gonna pop in garlic, which
is gonna crisp up,

and I've got some capers, that were
in salt but are now rinsed.

Sage leaves, plenty of them, and then
a nice little chunk of butter,

and I'm just gonna allow it to
froth up around the veal.

And once all that's in and starting to
permeate around the veal,

it's only now that I'm gonna
turn it over,

because I know that all that flavor's
worked its way around most of the surface

of that presentation side.

And then next in I'm gonna throw in
some cherry tomatoes,

and this is gonna form a part
of my sauce.

All right, so veal out. And that's
still pretty pink.

Just gonna let that rest.

And then what I want to do is just
cook those tomatoes for a few seconds,

and I'm gonna actually just try
and crush a couple

so that they bleed into
that butter.

Then wine.

And this is what I mean about
building the sauce in the pan

and using that little bit of
the flour off the veal,

just to give you some white
in the sauce.

And then tiny little bit
of lemon juice.

And then I've got some little
baby spinach leaves which

are just gonna add a lovely color.
And just toss it for a few seconds.

And you can add a little bit
of pepper, if you want.

But essentially what I've got is this lovely
sauce made from the juices of the pan,

the garlic that's gone
crispy and golden,

and then those crushed tomatoes.

The veal's rested, sauce is made,
smelling gorgeous,

so what we're gonna do now
is plate it up.

So all I do is just pop this
on the plate.

And then a few of these little
blistered cherry tomatoes.

We'll put a lemon.

And then just a drizzle of George's
old mate, the olive oil.

Alright?

And that's my interpretation of classic
veal saltimbocca

and a little sauce made from cherry tomatoes
and garlic and from the juices in the pan.

Okay, we need some tasters.

Claire, Jake and Callum.

Dig in. Tell me what you think.

Sage is awesome.

I love that crispiness,
the good juiciness of the tomatoes,

it's really good.
- Gives a little freshness to it.

The sage is milder than I was
expecting it to be.

I love it, it's really good.

Beautiful. Thanks, guys.

So my three tips for
a perfect saltimbocca.

Choice of veal is absolutely
critical.

If it's pre-tenderized it will be dry,
especially if you overcook it.

Tip number two, remember, veal doesn't
have a lot of fat, cause it's young,

so you have to cook it quickly
and keep it pink,

otherwise it will be overcooked
and very very dry.

And tip number three, always think
about those juices in the pan

and how easy it is to make
a nice sauce out of that sediment.

It's gonna make the world of difference
to your dish.

When we come back, Peter Kuruvita
delves deeper into his seafood basket.

And then just build it up slowly so that
you get a really nice pile of marrons

with this lovely sauce.

We're at Flying Fish
and we're doing crustaceans.

The dish that I'm doing next
is gonna be marron steamed with

ginger chilli shallot sauce, which is
a favorite in the restaurant,

and has been on my menus
for probably twenty years.

So welcome to some
secrets.

Steamed marrons with ginger
chilli shallot sauce

This is a really easy sauce.
Three chillies,

chop the tops off, leave the seeds in,
we want the heat, roughly chop.

Next is garlic. Three cloves
of garlic for this sauce.

Again, roughly chopped.

Three knobs of ginger. A knob of ginger
should be about the size of your thumb.

So roughly chop as well.

Coriander, including roots, washed,
make sure there's nothing in there.

And just chop it, leaves and all,
so that you're gonna have

texture as well as the color.

Spring onion.

Just one of these, and this will
give you that oniony flavor,

a little bit of the sweetness
as well.

300 mils of soy sauce. Light
soy sauce.

300 mils of mirin. Mirin is
a sweet sake,

so that will add a little bit
of viscosity to the dish

and also when it cooks down, it will
assist in the caramelization

and the sweetness of it.

250 mils of sweet chilli sauce.

White wine to give it acid,
and to break it down a little bit.

That's 125 mils of white wine.

And sesame oil.
A 100 mils of that.

Okay. Next stage is
very easy.

Put the lid on, pulse it
a few times,

and once it gets going...

Blend it up really well,
it doesn't take long.

And that's it. There's
your sauce.

It's easy to make and
very tasty.

- Pete?
- Yeah?

If you're gonna make that sauce in advance,
how long can you keep that for?

Because of all the ingredients
that I put in,

it'll hold for three to six
weeks.

So make up a batch. Just to make
a small amount is quite hard.

And I've given this to people
and they just use it on everything.

You can use it in chicken, you can
put it on prawns, or anything.

It goes really well
with pretty much anything.

Alright, so.
A taste.

The only thing you can change
if you want to is the heat.

But using the long red chillies,
it's just right.

Next is the marron itself.

Now, they're being
humanely killed

by putting them into
ice water until they go

totally dead and then we cut
them in half.

Sometimes you have to remember
that they will move,

there will be a twitching there,
but they are dead.

- Can you come and help me, my friend?
- Sure. Absolutely.

I'll show you one, Peter, and then
you can get into the rest of them.

Now put it through the head
and crunch down,

and turn it around,
and the same thing.

When you get to the tail part,
if you're too slow,

what will happen is
you'll crush it.

So hand there,
all the way through.

Now, inside here are
the guts,

and also you need to get out
the intestinal tract.

And I want them put face up
because I don't want

the sauce to boil through them.

What I want is the sauce to be
in the bottom,

and the marron is just nicely
steamed. Wanna have a go?

Okay, yeah. So be strong, because
when you back off

when you're a bit concerned,
that's when you're gonna slip.

Hold it firmly, push into it.
That's it, all the way down, nice and fast.

Now turn the marron around.
- You flip the tail around yeah?

Yes, have it nice and flat,
otherwise you're gonna crush the shell.

That's it.

Great.

- That tract is going out...
- It will come out.

With your crustaceans or
even fish, don't wash them.

You see people opening oysters
and then wash the oyster.

You've lost the beauty
of the oyster, you know?

Oyster comes from South Coast
somewhere, you want to taste that river.

So Peter, for instance,
is that okay?

That's fine.
It's pretty simple, isn't it?

It's all about flavors
and freshness.

The meat in this marron
is nice and firm,

and that's the thing about having
live crustaceans.

It's that a lot of them do not
transport very well once they're dead.

So it's kind of necessary to enjoy
the best that a crustacean has.

Thank you, sir. The rest
of it is easy.

So lastly, I'm going to put
the sauce in, but

the sauce, as you can see,
has started to separate.

So this sauce, even if you keep it
for a long time,

make sure you stir it before
you use it every time.

Then we're just gonna pour
about half of this sauce on,

and then we cook it.

So a lid, some heat.

With these, ten minutes
maximum.

Hot stove, bring it
to the boil,

when it's halfway through,
just take it off and check.

And never let the sauce
reduce too much.

You let the sauce reduce too much,
it will caramelize and burn.

You won't have that lovely
golden color.

And nothing worse than
burnt food.

All right, guys, ten minutes
has gone.

Let's see what they're like.

They've turned color, got that
lovely orange glow to them.

And the aroma that comes
off is great.

So let's serve it up.
What you wanna do here

is build the height. So get yourself
a really nice base first,

and then just build it up slowly
so that you've got a really nice pile

of marrons with this
lovely sauce.

Make them come
to a nice pinnacle.

And then sauce.

Try and have the sauce just run down
in a nice pool of sauce at the bottom.

And the last stage, of course,
is to garnish it.

Got lots of red there, so I'm just
gonna put a little bit of coriander into it

right at the end.

That's it.

Marrons, ginger chilli shallot sauce
from Flying Fish.

Come and taste it.

Let me serve you.

Yeah, goes well.

That is such a beautiful texture.

It's just the right amount
of chilli as well.

Got to remember, too, with marrons,
they're not that flavorsome.

They have a very subtle flavor,
so this sort of enhances it.

It's a great carrier of flavors,
but it doesn't overpower,

and it's just a great way
to eat crustaceans.

Glad you enjoy it.
- It's delicious.

Couple of tips. Number one,

ensure that when you cut them in half,
you take out the intestinal tract

and clean the gut.

When you're cooking them,
don't turn them at all

and ensure that they just steam so that
you can still taste the marron itself.

And lastly, presentation.
Make it stand nice and high,

give them a finger bowl,
make people feel okay

to eat with their fingers.

Good luck in the rest of the competition.
- Thank you.

I hope this helps you. Cooking is
all about passion.

Keep the passion and you'll
get a long way.

Ahead on MasterClass.

A tastebud-tingling delight,
courtesy of George.

Those strawberries are gonna expel
all their flavor and color

into that champagne.

Next up, we're gonna make
a really, really simple dessert.

It's a white chocolate cannelloni
with strawberry minestrone.

The first step is, I need to create
a real thin flavorsome strawberry soup.

We've got a pannet
of strawberries here,

that I have cut a top off
and then cut in half.

One stick of cinnamon.

Vanilla pod. Just split,

scrape all the seeds out,
and they go in.

The whole lot.

Two tablespoons of sugar
to that.

About a cup worth
of sparkling wine.

Now it's important that you wrap this
with three to four layers of plastic wrap,

really tight, over the bowl.

This goes over a bain marie
and on very low heat,

we leave that to simmer away
for about an hour.

Those strawberries are gonna expel all
their flavor and color into that champagne.

Next up, I'm gonna make
a simple tuile mixture, a biscuit.

And this is gonna form the outside
of the canneloni.

And to do that, very simple.

I'm using the Thermomix, why?
Because it's high speed,

and I can blend it quickly.

You can use a normal blender, yeah?

So I pop my dry ingredients first.
I've got 250 grams of almond meal.

25 grams of plain flour.

50 grams of caster sugar.

Lid goes on, and we just blend
all that dry ingredients up.

And then, in with out four
egg whites.

And that's it, that's done.

And then what we've got,
is a beautiful tuile mixture.

This will last a good week
in the fridge,

and you can use it as
you need it.

So this is gonna form
the outside of the cannelloni.

Next is, we need to actually
make the cannelloni.

What I've got here is just
a top of a lid,

just cut out a square.

What I've got here is
a silicon mat and this is ovenproof,

and won't melt in the oven, and will be easy
to remove the tuile off the actual mat.

Right, now you need to sort of
use your cement rendering technique here.

It's really important that you get
this as smooth as possible.

There you go.

This goes now on a tray.

And we bake that, 180 degrees
for 8 minutes.

So now we're gonna make a really
simple white chocolate mousse

and to help me, Jonathan.

Come on down.

We've got 375 grams of cream,
that needs to be whisked to soft peaks.

Okay, if you can do that for me, make sure
you get all of it into the bowl there.

I whipped my last cream to butter.

How're you all going,
what are we up to?

The cream is curdled, so it's
creating a butter, which is over there.

While you're whisking the 375 grams
of cream.

Pastry chefs work in grams, and then
they know how precise everything is.

I've got 275 grams of
full cream milk,

and I just need to scald it.

Scalding it basically means bringing
it up to the boil and turning it off.

Next, I wanna soak four leaves
of gelatin, that's gold leaf gelatin.

Jonathan, you're working
nice and clean?

No cream everywhere?

Those soft peaks, that's pretty
good, Jonathan. A little bit more.

It's just enough where the peaks
just start to fall over.

They're good. That's good.
No butter this time.

Fantastic, thank you, Jonathan.

Now milk's starting to bubble
around the edges.

At that point I add
the gelatin.

Flip the gas off, give it a shake,
and that gelatin melts through.

And then, I just add it
to 350 grams of white chocolate.

And that's just gonna melt the chocolate
without boiling the chocolate.

Now I've incorporated the milk,
the gelatin, and the white chocolate,

I need to bring this chocolate down
to 35 degrees before I add it

to the semi whipped cream,

or else what's gonna happen is it's
gonna just send that to mush.

If it's too cold, then what's gonna happen,
it's gonna separate with the cream.

So this is a really important stage
that we get it to 35 degrees.

And, you know, we can just pop that
in the fridge as is, just to cool it down.

Just come back to it every 2 minutes
and give it a whisk.

Right guys, the tuile mix has been
in the oven

for about 10-12 minutes.

With this plastic PVC pipe
we're gonna form the cannelloni.

It's really important
you work quick.

Just pull it off and leave that
to the side.

It's gonna cool down, ready for us
to put the chocolate mousse inside.

Still to come, George adds
the finishing touches

to his amazing dessert.

Absolutely beautiful.

We're making white chocolate cannelloni
with strawberry minestrone.

The white chocolate mousse
is in the fridge setting,

we're now gonna push on
and finish the strawberry soup.

These strawberries have been sitting
over the double boiler on a really low heat

for about an hour, enough to expel all
the flavor and color of the strawberries.

I've pulled them off, set them aside,
cooled them down,

see how the strawberries are gone all
sort of no color or anything in them left.

All the flavor's in there now.

And now I'm ready to strain all
those strawberries out of that liquid.

Now I'm not gonna push these
strawberries at all,

I just wanna tap the juice out,

cause if I push the strawberries, it will
actually push some of that sediment through.

I don't want that.

That there's ready to
rock and roll,

we'll just pop that into
a nice little serving jug.

Our white chocolate's been in the fridge
cause we need to bring it down to 35 degrees

so I'll go and check.

That's perfect.

Our next step is to incorporate
the chocolate in with the cream.

Claire, come up, give me
a hand quickly.

I'm gonna pour, you're
gonna whisk.

Really gently, cause we don't
wanna overwhip the cream.

So like a mayonnaise, you slowly
emulsify the white chocolate.

It's gonna go loose, but don't forget
we've got gelatin in this,

so when it goes into the fridge,
it's gonna set perfectly.

That's looking beautiful, looks how
shiny that's looking.

And now we just fill it up into vessels,
you can use whatever you want.

I'm gonna pipe it, so it
doesn't really matter.

- Evenly?
- Yeah, evenly, so they're all equal.

If I'm gonna pipe it, do I need
to divide it in four?

I just find that, in the end of the day, I'm
only gonna use a couple of portions at a time.

So I prefer to work quite clean,
take what I need,

move on to the next one.

Brilliant.

Now we're gonna pop these
in the fridge to set,

ready to be used.

Our mousse has been in the fridge
for a couple of hours,

it's nice and soft,
but set.

Just pop this into a piping bag.

I'm just using a straight nozzle
cause I need to be able to fill

that cannelloni up with
the white chocolate mousse.

I've got some fresh strawberries
that I've just sliced.

And this is gonna create the base
to the cannelloni to stand it up.

Next step is to fill the actual tuile
biscuit, the cannelloni,

with the white chocolate mousse.

I go half way in,

and to make sure the whole lot's full,
turn it around, crease side down,

and then, a little bit of
the strawberry soup,

I finish with some sparkling wine,
just to freshen it up a little bit.

That goes down in front of
the customer,

waiter walks over and gently
drops the soup into the bowl.

So simple, so easy.

And a dessert that would be worthy
sitting in a restaurant,

and enjoyed.

So, tasting time.

Sharnee, come on. Jonathan,
Joanne, come and taste.

Give it a crack, get in there.

I love it.

I'm going to make that
for my kids.

That is crunchy and sweet,
but it's not too sweet.

It seems like, kind of simple,
I guess, to look at,

but it's absolutely beautiful.

- That is good.
- Thanks, guys.

Right, guys, top three tips.

Allow the tuile mixture to rest
before you use it.

Top tip number two, when you melt
that chocolate, you need to make sure

it cools down to 35 degrees
before you incorporate it with a cream

or else it's gonna separate, or you're
gonna turn it into butter.

My third tip is important.

A little bit of sparkling wine right
at the end in the soup,

will just lift it right up.
Make it beautiful, bubbly and tasty.

George, where's my cannelloni?

Oh, thanks. Thanks very
much for saving me some.

I'll have a strawberry.

It's healthy.

Right guys, that marks the end
of MasterClass today.

Come up, grab some to eat,
and let's celebrate.

Ah, the wanderers have returned.
Good.

George, keep going, keep going,
keep going.

Hey guys, can I say, through all
the twists and turns, the ups and downs,

you're here right now. The top 16
amateur cooks of Australia.

Congratulations, guys.

Cheers!

Next time on MasterChef Australia.

Welcome back to
the MasterChef kitchen.

The amateurs kick off
a big week of surprises

with a race to create
the perfect pizza.

You're kidding me.

Then, a challenging test of
the imagination in the invention test.

Come on, Aussies,
let's go!

And for the first time, they'll cook
with a core ingredient

that will test them
like never before.

I think it's thrown a lot of them.

I mean, this is brutal.

For the three least impressive dishes
the MasterChef journey will be on the line.

I know what's coming, and none
of it is gonna be good.

I've made a complete mess of it.