MasterChef Australia (2009–…): Season 2, Episode 5 - MasterClass 1 - full transcript

Previously on
MasterChef Australia.

Welcome to the top 50
of MasterChef Australia.

Fifty hopefuls began
their journey

to become Australia's
next MasterChef.

- Come on!
- Run!

Together they faced a series
of challenges

that has put their culinary skills
to the test.

It's a little bit out of the frying
pan into the fire.

For some the dream
has ended,

while twelve lucky amateurs
have gained the first spots

in the final 24.



I've got the opportunity now,
and I'm not gonna let it go.

Tonight, Gary and George
take over the kitchen

for a very special
MasterClass.

It's our chance to show you
guys a few little tips.

On the menu, simple yet
stunning baby vegetables,

a fresh raspberry
dessert

and how to cook the
ultimate barbecue.

- I've brought the mustard, Gary.
- Right.

Forgot the beers.

Plus, for the first time,
Matt Moran invites you

into his award-winning
kitchen.

Let's think outside
the square.

To whip up three easy
canapes.

No more cheese and
crackers anymore, hm?



The week that we've been through
has been quite unlike any other

that I've been through before.

When we're walking to the kitchen,
everything's set out a bit differently,

and there's a whole bunch of chairs
and a bench set up, so...

I get a suspicion that we're gonna
be watching someone else cook today.

Welcome.

- You've had a huge week.
- Yes.

Yeah. A massive week.
The pressure. It's hard.

But you came here
to the top 50.

Best amateur cooks
in the country,

there are twelve people
through to the top 24 already.

There are 12 spaces left. A chance
for you to grab one of those spots.

There's still time
left.

So you've been under pressure,
you've felt the stress,

now it's time to just sit back,
relax a bit.

Welcome to MasterClass.

We love MasterClass,
cause it's a

Gary and I's chance to pop
little white jackets on

and it's our chance to show
you guys a few little tips.

You know, throughout the week
you've had ups and downs,

some fantastic dishes, but some
dishes that need a little bit of work.

You had a massive day yesterday,
and that was all about

cooking against one of Australia's
top chefs.

Come on, guys. You need to
push it along,

try and keep up
with Matt.

- I'd say two minutes.
- Whoa. Two minutes,

and Matt Moran's
plating up.

And the whole idea was,
can you cook as well

as Matt Moran?

The six of you that got
through to the top 24 yesterday

have got a big surprise
in store.

You'll be enjoying your own
private MasterClass

with the guy that you
impressed yesterday,

and that of course
is Matt Moran.

A private MasterClass with
a chef of Matt Moran's caliber

is really something that
most of us can only dream of.

Truly unique experience.
Make the most of it.

Use it as an opportunity to leverage
you up in this competition.

Excited?

What are you waiting for? Go!
Get out of here.

See you later today.

I was so happy to just get through
the actual challenge itself,

but let alone get the bonus
of watching this guy

teach us how to cook as well,
I mean,

I was just... I was just blown away,
it was fantastic.

Right.

First class of the MasterClass,
here we go.

- George, are you excited?
- I'm pumped.

What we're gonna do is revisit
the fresh farm produce challenge,

and we think a few of you
struggled on this.

Now remember, the bottom ten
from the signature dish challenge

ended up going
to the farms.

You had a map, and the idea
was to bring back

the freshest possible produce...
- Let's go.

and cook something gorgeous
with it.

You plucked it out of the ground,
you picked it off a tree,

it should be fantastic.

The challenge brought some
interesting dishes,

dishes that we thought, yeah,
totally cliché.

Jennifer, what I don't like
about your dish,

is your chicken. Doesn't have that
wonderful moistness you want.

And some dishes that were
really exceptional.

Stewart, gorgeous peaches,
beautiful. Poached beautifully,

I love the little raspberry dust
that you've popped on there,

good job.

Where George and I were
a little bit disappointed,

is we thought you could have
added in some cases

a little bit more finesse.

You've really got to respect
the product, make the most of it,

and in terms of sourcing it,
find something different

than what you find
in the shops.

So what I'm gonna do,
is I'm gonna do a plate

of juvenile,
or baby vegetables,

just with a carrot purée,
and with potato crisp,

and some little pistachios.

Now step one, I'm gonna make
the carrot purée.

So butter in the pan,
about a tablespoon of butter.

You don't have to put that much,
you can cook it in olive oil as well,

no difference.

And you wanna grate
a good quantity of carrot.

The reason it's important
to cut it small,

is because you wanna
leech the sugars out

and soft the carrot
as quickly as possible.

And a pinch of salt in there,
and what we're gonna do is just

start that off on a slow heat,
with a lid,

and give it a stir
every couple of minutes

until it starts to soften.
Jennifer? Question?

Given that there may be some
loss of volume,

how many raw carrots would
you use for a single serve?

What I'm gonna make, and it was
probably about two whole carrots in there,

that will give me enough
for a couple of main courses.

So it's plenty. And you will lose
a bit of volume,

but you see, when it's done,
you'll see that is so intense,

how much you can really eat of it,
that's the... that's the key.

And most people when you make this
style of carrot purée,

they go, is there cream in there?
Why is it so rich,

is there something else in there?
Cause they just... they can't figure out

that it can be so intense
when it's just carrot

and a little cube of butter.

But the thing is we get
confused with adding

lot... trying always to add a lot of other
flavors cause we need to make it better.

And whole idea of
the farm challenge

was sometimes you don't need
to make it better,

you just gotta cook it,
and it's great.

Okay, so next step, I wanna
show you the potato wafer.

Now all I've done is I've peeled
and sliced two potatoes,

covered it with olive oil,
and then I've cooked it

at very, very low temperature,
low gas.

And I can tell when they're cooked
by just piercing my knife into it,

and it should be nice and soft.
And that will take about 25 minutes.

So when we strain the oil away,
you can use this oil again.

Right, so we're gonna put
the potatoes in.

And I'm just gonna put a little
bit of that cooking oil.

So that's probably about a
quarter of a cup.

And then liquidize.

And now what I've got is a
nice soft starchy purée of potato.

So I've got a baking tray.

And a piece of grease-proof
or silicon paper,

and what I wanna do is I wanna
spread this purée out

and I want just enough to
be able to spread it

into a nice thin film
across this paper. Right?

And you're going, what am I doing?
Why am I doing this?

What I'm gonna do is I'm gonna make
a sheet of starch.

And it's gonna add an element
of interest

to this very simple dish.

And this is a...
this is a pastry scraper,

you know the sort of thing
that you'd use in a pastry shop.

George, can I borrow you?

Now what you do with this now,
is you now put in airy place,

a dry place or put it in a very, very
low oven with the door ajar.

So like 50 degrees, but preferrably
just in an airy cold space,

and it will dry out

over about 12 hours,
and it will become this thing.

Now all that is is just like
a starchy purée of potatoes, right?

And then what I do is just
break it up into shards.

So what you've got
is a very thin starchy crisp.

It's not very nice like that,
hasn't got anything in there

that appeals to your sense of taste
and texture, right?

So you put that in the oven
and it'll go brown and crisp,

or you can do this and
pop it in the deep fryer,

and it'll go nice,
crispy and brown.

So watch this.

See, I don't want it to be
ridiculously hot,

because I wanna be able
to control it. Right?

Cause it goes brown
pretty quickly.

Give it a beat, and allow
the oil to drain off,

and then just form it up
into whatever you want.

And the quicker you are, and the
more asbestosy your hands are,

you can make any
shape you want it.

Now, little bit
of sea salt.

Katie, come up here.
And I don't want you to eat it,

cause there won't be any left,
but I just want you to

pass it around, so you can see.
- Okay.

Alright, so there's a little
starch wafer.

- It's so glossy.
- It's beautiful, isn't it?

- Yeah.
- Take it there.

- Question? Graham?
- Gary, what temperature

was the deep fryer?
- About 150 degrees.

Not too hot, it will go dark
really quickly,

and you'll lose control
of it. Okay?

Any less than that, then
it will just sit there

for quite some time, you know,
soaking up some of that oil.

Right, next phase of
this little process,

these are our carrots, okay?
They're now cooked,

how can I tell they're cooked,
they need to be nice and soft,

so when you push them with
your finger, they dissolve effectively.

If they don't, they're not gonna
liquidize very well.

So carrots go into the
liquidizer,

and then we're gonna give
them a spin.

Right.

Done.

So what we're looking for
is just pure,

pure baby food,
right?

It needs to be super,
super smooth,

and super creamy.

Anybody wanna come and dip
their finger in it?

- Greg, you're at the front.
- Oh, yum.

Never dip your fingers in food,
it's really terrible.

Do you wanna lick the spoon?
Here, pass it around.

No double dipping,
okay?

Oh.

Wow.

It's really nice.

After the break.

We want the vegetables
to speak for themselves.

George and Gary give
their baby vegetables

a five star treatment.

This is a sort of thing that you
learn in a Michelin star restaurant.

Then later.

Very simple, simple flavors,
but really effective with this dish.

Celebrity chef Matt Moran
reveals the secrets

of making sensational
seafood canapes.

- Plus...
- The worst thing is

that you randomly
turn everything.

Gary shows how to cook
the perfect barbecue.

- And also...
- To create granita, we just rake

the frozen raspberry.

George's sensational
raspberry jelly,

a twist on an old
family favorite.

So what I'm gonna do
is I'm gonna do a plate

of juvenile,
or baby vegetables,

with carrot purée,
and a potato crisp,

and some little pistachios.

All my basic preparation,
my cook preparation is done.

I've done that nice potato wafer,
which you have to do in advance, right,

and then my carrot purée,

and now I'm gonna tackle
my vegetables.

Now, somebody cooked
with baby vegetables.

Jennifer, it was you.

Here you come and you're gonna
give us a hand.

- Hey, boys.
- Hey, how are you going?

Look at all these beautiful things,
they're gorgeous, aren't they?

Now George, you're gonna
do a couple of things.

- Yeah.
- Should we get Jennifer to help?

Yeah, definitely. Definitely.
Well I'll show you what I mean,

these, these baby artichokes,
globe artichokes, are absolutely gorgeous

First thing to do first is pick off
just a few of these leaves cause

with baby vegetables it's all
about preserving the look of them.

So just pull them off,
just until you get to about there,

and then literally,

I like to go on the end
of the board,

That is a nice little trick,
isn't it? On the end of the board.

And most people chop
the stalks away, George.

- Yeah they do.
- Are they tender?

They're delicious. And then if you
wanna be bit fancy,

you just give a little cut
at an angle,

and then just give it a rub
with lemon, okay?

Cause what will happen is
if you don't, it will oxidize,

and go brown. And that's it. And then
you've got this beautiful artichoke.

Now, cut them in half
to cook them.

So just be gentle.
And that will help me cook quicker.

- Yeah.
- Alright? But I also want to show

that little layering
of all the leaves.

- There, that's gorgeous.
- Lovely. Beautiful. With the lemon,

you put the lemon again
cause you've cut it.

That's right. And I've opened
it up.

- So it'll possibly oxidize
- Jennifer. Go.

- Have a go?
- Your turn.

- Okey dokey.
- Jake? You got a question?

Do you have to remove the choke
from the baby artichokes?

No. You can eat them.
- Yeah, alright.

So what you mean is this
little part here.

And when it's very small,
you can almost see

that it hasn't developed at all.
It's so small that it's insignificant.

And in terms of how it feels
in your mouth,

it's still very soft and
very creamy.

And as the artichoke gets bigger,
that little furry choke,

or heart, in the middle,
becomes a little bit...

you know, bit coarse.
- Yeah.

So you have to scrape it out.

Now while you're doing that,
I'm just gonna trim this off,

but the way I like to do it,
and this is what I mean about

learning how to prepare them
and do them beautifully,

is little touches like that.
Just to add that little skill level

where people go, look at
that, that's beautiful.

And then what you do is you
just remove that little

stamen in the middle.

Alright? Just because they can
be a little bit unpalatable,

so we take those out. So then
you've got these beautiful little

zucchinis.

Let's pick something else,
George, have you got something else.

Garlic's next. And quite simple,
we're gonna do

a garlic cooked in milk.
Alright, so...

what's also so nice with
poaching in milk,

you can make a beautiful white
purée of garlic.

Now George, how much milk
are you putting in the garlic?

I put pretty much a cup
of milk in. Just enough to cover the garlic.

A little pinch of salt.
And you'll notice

with the way Gary and I cook,
is constantly thinking about

when you need to put salt in.
Alright?

That is your prime objective
when it comes to cooking.

Yeah? Your prime objective.
So I see in about, when you cook...

when you need to put salt
onto something

to bring out its flavor.

Alright. Jennifer,
thank you for that.

- No problem.
- You've done a great job.

- Thank you.
- You can head back.

- Well done, Jennifer.
- Right. Thank you.

This is a baby leek. Look
how small that is.

And all I'm gonna do is just
pop off that little root end

and then I just wanna
trim that off.

And you just wanna take it off
on a really nice little angle

and think about it like
a bunch of flowers rather than

chopping off the ugly ends
of a big leek.

Alright? And if you need to, if the
outer leaf is a bit tough,

you can just peel that off.
Alright?

Isn't that gorgeous?
Okay. And now I just put that in water,

cause I just wanna make sure
there's no mud on that.

Now we're gonna do, I've got
a couple of different types of radish here.

How do you prepare it?
What I do, is I

work around and I just go
which leaves do I wanna keep

cause I wanna keep
some. Right?

And what I'm doing now is I'm just
scraping around the base of that

that stem, and I just wanna make sure
that I get rid of all that mucky stuff,

and then on that little furry bit on the
bottom, I'm just gonna scrape that off,

and remove some of those tiny
little roots that are on there.

And then I keep that gorgeous
little juvenile vegetable intact.

Right, and then
beetroot.

And again, I wanna keep
something in there,

cause I want it to look like
it's just been plucked out of the ground.

And this is the sort of detail
that we want you to learn

here on MasterChef, okay?
This is a sort of thing

that you learn in a
Michelin star restaurant.

So there's only one thing left
to do and that's cook vegetables.

- George, are you gonna assist?
- Love to, love to.

Guys, we're gonna cook these
really simply, you know,

we've got... what we've got in the
pan here is water

and a little bit of butter and what
we're gonna create is an emulsion.

Okay? Just to confirm, an emulsion,
so you understand, is mixture of a fat

and a liquid.

Okay? So, you know, an emulsion
can be a mayonnaise emulsion,

bearnaise, a hollandaise.
A vinaigrette, when you emulsify

vinegar and oil together.
Alright?

Very plain, very simple.
We want the vegetables

to speak for themselves.
A pinch of salt, again,

and we start off the vegetables
that need the longest cooking of course.

So, artichokes go in.

Okay, next ones that go in
are the, the baby turnips.

Alright. Of course, the red
beetroots,

we wanna cook them
in a separate pan,

cause we know what happens with
red beetroot, it leeches into stuff,

so you wanna try and
keep that separate.

Yellow beets can go into there
as well, we can pop the lid on,

get some steam happening
in there.

And don't forget, if you use
a small amount of liquid,

that liquid, that water,
becomes your cooking stock.

So there's no reason why you couldn't
reduce that liquid a little bit further,

and serve it in a lovely
bowl with all that soupy,

you know, slightly viscous emulsion
of vegetable stock,

cause that's what it'll be.

So guys, this is our garlic
that's been cooking in milk,

a pinch of salt as well, and I've
just brought that up to the boil,

pop that down really low,
and coked it for about 2-3 minutes,

and that's all you need. You can then
leave the garlic in there just to rest,

and then fish that out.
Okay?

Now this garlic milk that's
left over is absolutely gorgeous and

you can make a beautiful,
beautiful mashed potato with that.

Yeah? Don't waste anything.
Alright? Cause that in the bin

is money.
- And you cooked it in milk.

- What does it do?
- It removes that stringency

of the garlic but also cause
we wanna keep it white.

Oh yeah. Beautiful.
That is gorgeous.

I just drizzled that
with a bit of olive oil.

And look at that. Look at that
emulsion bubbling away. Alright?

The next ones that can go in
are our leeks,

so they'll catch up to the rest
of the vegetables,

next step is our
zucchini flowers, okay?

And we just place them in.

As you're, as you're standing there,
looking at it, baste your vegetables.

All you're doing is adding
love to it. Alright?

And this is what it's all about.
Adding love to the food.

How are you gonna make it better.
Next step, our...

our peas. We've got our
shelled peas. Okay?

You know, we wanna show what a pea
looks like. Cause it's a beautiful thing.

We've just left the little
peas in the pod.

The little babies,
just dangling away.

You know? And that goes
in as well.

The lid on for another
thirty seconds.

So George, while you're doing that,
I'll just put the first little brush

on the plate. Okay?

We're gonna put a couple
spoonfuls on there.

Every little vegetable
you take,

you're gonna end up with a little bit
of that sweet carrot purée.

It's like a sauce.

Right, guys, the final steps
is the radishes,

the tomatoes,

these little baby tomatoes,

and of course, some pistachios
that have just been peeled.

Alright? And we just give that
a little shake.

- And I add of course...
- A little more fat.

Little bit of olive oil.
Cause it just...

just makes me feel good.

So this is plating up time.
So what we're gonna do,

is just drag out a few of these
gorgeous vegetables,

and now you know why we don't
want you to call them veggies?

They're gorgeous,
beautiful vegetables.

And they deserve a little bit
more respect than that.

And I'm just gonna put things
randomly on the plate,

just building up a picture,
just so I feel comfortable

with how it all looks. So I want
people to run through this plate

and find little surprises.
So you want little popping peas,

slightly oily pistachios,
and you want it to blend in beautifully

with all that lovely
carrot purée.

And then of course our potato
crisp. Alright?

We're gonna put a tiny bit
of olive oil.

And George, if you could just take
off a little bit of those baby herbs.

Yeah.

That looks absolutely gorgeous
and there you have it.

That's my little juvenile
vegetables with carrot purée

and potato crisp
and pistachios.

Alright?
Beautiful.

Right.

Wonder who I should
pick to taste.

Katie.

Jennifer.

And Jimmy.

Come. Katie, come.

Right, guys. Taste.

- I'm so excited.
- And you've gotta think about it,

cause you're gonna tell us
what you taste. Go.

Ah, that's just light crispness
that just melts away.

- Beautiful, isn't it?
- ... into the carrot purée

which is just sweetness
over the salty crispness. It's just...

The whole idea is there's different
textures there.

Jimmy?

Fantastic because you
can actually

still taste the baby vegetables
in there entirely.

Then you can taste the
butter coming through.

- But other than that, it's just what it is.
- Very simple.

- It's just what it is.
- Alright. Thanks, guys.

Back to your seats.
Thanks very much.

Alright, my first tip
is gonna be about buying.

You have to buy the best
possible produce you can.

That can be within a budget,
that's fine.

But if you don't select your
produce carefully,

you're gonna have a poor
start in terms of cooking.

And the last tip in terms of cooking,
get out of a habit

of cooking everything
in large quantities of boiling water.

Especially when it comes
to vegetables.

I'll forgive you if you use plenty
of boiling salted water for greens.

As long as they go in
and they come out.

But particularly when we're
talking about root vegetables,

they have to be cooked in the
minimum amount of water,

so that you intensify
the flavor

and don't loose the flavor
in the cooking liquid.

Hope you've learned something,
and remember,

you've gotta apply this
going forward in the competition.

I wanna see a little step up
every time.

Next on MasterClass.

Inside the professional kitchen
of top chef Matt Moran.

There, guys, welcome to
Aria's kitchen.

A private lesson with
one of the best.

And then.

But you want that first
mouthful to go...

Something in there, you go,
wow, that's nice.

The asserted guide to cooking meat
with Gary's barbecue 101.

I'm walking to Aria for the first time,
one of Australia's best restaurants.

It feels absolutely amazing
to be in the...

in the nervecenter of this
amazing restaurant

with Matt Moran standing
in front of us.

Hi guys, welcome to Aria.
My home away from home.

Now George and Gary have asked me
to give you guys a special MasterClass,

which I'm really happy to do.
Grab an apron, let's go.

He's one of the best chefs
in Australia

and just to learn and take things
on board that I can use,

you know, going forward in this competition
I think will be a really big advantage.

This is the heart and soul of Aria.
You know, the kitchen was built,

and the restaurant was built
around it, as far as I'm concerned.

It's my life. It's my passion.
This is where I spend all my time.

And hopefully one day,

one day, you guys might
be able to do the same.

- Hope so.
- You hope so?

- Yeah.
- So do I.

- No point in being here otherwise.
- Absolutely.

So where you guys are sitting
is the kitchen table.

We put this here to showcase
what we actually do.

So often I'd go to the dining room,
and talk to guests,

and they'll say wow,
you're really busy tonight,

you must have three or four
guys out there helping you.

And as you can see now,
there's not a lot happening.

But on a busy service, there's
about twenty two chefs in here.

And we produce about 6000
meals a week.

So it's a bit of a buzz.

I get stressed when I've got
eight people coming over for dinner,

I just can't imagine 6000.

Right. Guys, today we're gonna do
three seafood canapes.

Gone are the days, when you
serve little dried crackers

with horrible cheese and
cabanosi. Gone.

You know, fresh seafood done
really simply is so easy to do. Yeah?

So we're gonna do three today.
First one being a king prawn,

wrapped in powder brik
with gremolata and aioli.

Next one's gonna be a
chilli salt squid, but fresh squid

with a little bit of lime and a bit of
garnish of chilli and baby coriander.

And the last one is a
smoked salmon roulade.

So, guys, we're gonna get stuck
into the prawn dish first.

Alright. So king prawns.
Nice large king prawns.

Make sure they don't have
black heads, yeah?

That means they're going off.
Right, so head off.

Pretty much peel
the shell off.

We're gonna leave that
bottom shell on.

To me, I just think it looks
really nice on the plate, yeah?

Take the vein out, straight
down the back bone,

and just scrape out all the
horrible bits.

With our pastry guys. Powder brik is a
Tunisian brik pastry.

Now you can get it in any sort of
good Middle-Eastern stores

or really good deli. There's really
no substitute for it.

You can't use filo pastry.
It won't work.

You can see how thin
it is guys, yeah?

It's paper thin.
Phillip.

But be careful also, yeah? Once you've
taken it out of the packet,

put like a damp
cloth over it,

because it actually will
dry out really quickly.

So we're just gonna square it
up a little bit.

Cut it into three.
Like so.

So pasta machine. I'll probably
need someone to help me here.

Phillip. Why don't you come in?
Come on.

So what you're gonna do guys,
very simply,

put it in the pasta machine
and just roll it through,

those shards. Yeah?

- Wanna try that out, Phillip?
- Sure.

Have you ever used a pasta
machine before, Phillip?

Ah, once.

- Or twice.
- Once or twice?

Now that've cut our powder brik,
what we do, very simply,

very easily, onto our
chopping board,

prawn down.

It can be quite rustic, because
when it actually cooks,

you get those sort of little bits
sharding off

and it sort of looks more effective
rather than really neat sort of fold.

And right at the end,
just eggwash it,

just to stick it down
slightly, yeah? And that's it.

- Try and have a go.
- Sure. I'll give it a try.

Let's see how this goes.

So guys, there you have the prawns, yeah?
You can actually use

other sorts of sea food.
Balmain bug would be perfect,

scampy would be perfect.
Even a lobster, and you can cut it up,

don't do a whole lobster.

- Well done, Phil. You can go back.
- Thanks.

And now, guys, aioli.
Or garlic mayonnaise.

Now you really should be
using freshly made mayonnaise.

There's really no reason
why you guys now

shouldn't be making
your own mayonnaise.

So garlic, guys.

- Nice big clove of garlic.
- Excuse me, Matt.

- Yes?
- With your mayonnaise,

what sort of oil
do you use?

It's probably not right to use
olive oil, the reason being

is olive oil's quite strong
and can overpower it.

I reckon... like a good vegetable oil,
canola oil, or even grapeseed oil.

Grapeseed oil is an oil
that we use a lot here,

and it's a very neutral oil. So you
can actually get that neutral flavor,

and then you can add
flavor into it.

Alright. Thanks.

You know, to me, when you
chop garlic is really important

to have a sharp knife
and really chop,

don't bruise it,
don't squash it,

don't use one of those crushers,
to me it's just horrible and disgusting,

you want nice fine
sort of chop, yeah?

So it's pretty hard, no matter
how good you're with a knife,

or how good a chef you are,
you always tend to

have a bit of a nick
here and there.

Now someone yells out,
you look over, bang.

Right. Lemon cheek.
Just cut on the side,

reason being, you won't get
the seeds in it, yeah?

So a little bit of
lemon juice.

Small amount of salt
to begin with.

Let me start to mix it. And while
we've got the lemon juice in it,

especially because mayonnaise is
quite a fatty flavour,

and by adding lemon juice sort of
balances that, you know, sort of

sharpness with that fatty
feeling in your mouth.

Makes you feel better
when you have that acid there.

Right.

Matt, when you made the
base mayonnaise,

would you put an acid in there,
like a vinegar...

Always.

So, you pretty much start with mustard,
egg yolks, and slowly add oil.

So guys, who wants to
taste the aioli?

Got that raw garlic flavor,
yeah?

It's great.

Wow, that's good.

Right guys, now, gremolata.

Very simple, simple flavors,
they're really effective with this dish.

Chopped parsley, lemon juice,
good olive oil, extra virgin olive oil,

garlic, that's it.
Yeah?

First of all, we take the leaves
off the stalks.

Now, stalks are
horrible and bitter.

Matt, if I want to use any
other parsley, or...?

Curly parsley you possibly could,
but to me

chefs only ever normally use
continental parsley or italian parsley.

Okay? Much better flavor.
Right.

So, once you've got enough
there, about half a bunch,

really really tight, and we're gonna
chop it really fine.

In a bowl

with your parsley, now we need
some garlic so we're gonna chop it.

Same again,
nice and fine.

Right, so little bit of garlic
into our parsley.

Good australian
olive oil, yeah?

Our stuff here is
fantastic.

Another really important
factor,

little bit of olive oil in it,
is when you actually open

a bottle of olive oil, it's got
a shelf life

of about six to eight weeks.
And becomes rancid.

Can't tell how many times I've been
to people's houses,

and they go, Matt Moran's here, let's
get the really good olive oil out.

And you know, they've had it
for about two years,

and it's horrible, you know I never
have the heart to say, mate,

you just gave me
horrible olive oil.

Right, some fresh
lemon juice.

Squeeze.

Little bit of salt.

Pepper.

Stir it up.

Taste.

Beautiful. Alright.
Guys.

We've got our prawns wrapped
in powder brik,

aioli done, gremolata,
it's time to cook 'em.

We're lucky enough we've got
a deep fryer.

If you don't have a deep fryer,
you can always shallow fry at home, yeah?

It's not perfect because you've gotta
keep that temperature of the oil

at that 180 degree, yeah?

So you have to monitor
it a little bit,

if it's too hot, put a slice
of bread in there.

It will really cool it down.

Our prawns, pick them up,
nice and gently,

put them in.

So the oil we're actually
fryin in is just a vegetable oil.

You don't want an
overpowering oil.

They should take roughly
about two minutes.

Now the reason why we used
a large prawn

a little prawn will cook too quickly.
- Yeah.

And I hate overcooked
prawns.

To me, they still should be
little bit opaque in the middle

when you cut into them
or bite into them.

If it's a good quality prawn,
it can be undercooked.

Right, large plate, we're gonna
start to dress the plate.

Cause it's canapes, we're gonna
have three individual, so

it's gonna be three little
dollops of aioli.

What are you looking for
in prawns to tell when they're ready?

I can tell pretty much
straight away

that, you know, it's nice
and golden brown.

But I can tell by the tail
is not so red, it's not overcooked,

it's gonna be still
quite opaque.

Pair of tongs, really carefully,
pick them up by the tails.

Put them onto a little bit
of kitchen paper.

Little bit more salt.

Now very carefully, just sit
on top of the aioli.

Right.

Our gremolata.

See, on top of the prawns.

So guys, there you have it,
very simple, yeah?

Our king prawn, wrapped in
powder brik, aioli and gremolata.

Try.

- Go for it.
- Thank you, Matt.

If you look in there now,
it's nice and sort of juicy looking.

You see it's nice
and opaque.

- What can you taste, guys?
- Really great with the, um...

different texture, like
the opaque prawn but nice, crunchy

pastry on the outside.
- It's nice balance, isn't it?

And the gremolata just cuts
through and through, it's really

Good. What I find with that dish
you've got that beautiful crunch of the...

of the pastry with that
textural feel.

Softness of the prawn,
then you've got that acid

that just punches through and
balances the whole dish.

It's really important with
food, you know,

not just putting something
up that you think

might taste great, you've got to taste it
making sure that you've got that beautiful

acidity level with
anything.

When we return,

Now I know obviously
from experience

that that's medium rare,
right?

Gary shows how to
cook a great steak

from medium rare
to well done.

And soon.

Let's think outside
the square.

More of Matt Moran's
sensational starters.

Guys, there you have it.
Our smoked salmon roulade

with real caviar
on top.

Right, let's cast our minds
back to Monday,

and the barbecue challenge.
It was your first

big challenge here
at MasterChef.

And it was a sight to behold,
it was fantastic.

George, I've never seen anything
like this before, look at it, look at it.

George and I stood at the end
of this shimmering line

of fifty barbecues and watched you
sweat your little hearts out,

it was fantastic.

What I will say though, is that
a lot of you really don't understand

how to cook on the bars
of a barbecue.

And if you're gonna go into
a commercial kitchen,

you need to know how
to work the grill, right?

Cause it ain't one steak
that you cook,

it's like, fifty, sixty,
seventy steaks that you're cooking.

So Sarah,
what did you cook?

I did a steak on some potato rosti
with some char-grilled asparagus.

Yeah. You were in the bottom
ten, I think.

I was in the bottom ten and it was a
dismal, dismal effort on my behalf.

Right.

You need to know
how to grill.

You need to know how to roast,
you need to know how to poach,

and even though you're here
at MasterChef

and you consider yourselves to be
one of the 50 best cooks in the country,

you do every so often have to ground
yourself and go, hey.

And remind yourself
of the basics.

Cause every so often basics
back on menus

work brilliantly well. Cause
most people out there

are looking for something simple,
something fresh,

and what might seem to be
relatively easy.

But it's all very well cooking
one dish,

but when you're gonna do fifty,
it's a different story.

So let's look at some basic cuts.

Mr. Gunner, you're the butcher,
get out here.

Let's cover a couple
of different cuts, shall we?

There we go. You know
all these, don't you?

Yes.

What we've got here
is I've got sirloin,

I've got some fillet
and I've got ribeye.

Now these are all sweet cuts,
or what they refer to as primary cuts.

And they are first grade,
first quality.

Now should we show them
where they're from?

- Yeah. Absolutely.
- Do you wanna turn around,

and I'll use your body.

The sirloin, alright,
is this bar here.

Okay? The rump, and I'm
not gonna touch his arse,

but let's say it's from this
chump end here.

Alright? The rib is up here,
if you think about your own ribcage,

your ribs are gonna start here,
and this is where

this forequarter rib is
for example.

The tenderloin, or the fillet,
actually runs

along the inside of your back.
Alright?

And that's the muscle that
works the least.

And generally speaking the more
work a muscle does,

the tougher it's
gonna be.

Now, they're gonna
differ in flavor.

That's for sure. Generally,
the tenderloin

is gonna have the least flavor.
And as you go down the line,

sirloin, ribeye, flank, rump,
you're gonna start bulding in flavor,

because they work harder.
Okay?

The tenderloin or the fillet
works the least.

- Thank you, Richard.
- No worries.

Take your station.

A couple more bits of information
I wanna give you,

and you probably know these already,
but people at home don't always know it,

is that what you're looking for
is a nice even marbling on the meat.

This is actually a beautiful piece of meat,
it's well aged, alright?

It's got this nice dense texture,
but it's also soft at the same time.

If you look at... if you look
at a piece of meat and it's slightly yellow,

that can indicate
the animal's older,

if you look at a piece of meat
and it's very red,

without any fat in it at all,
it can indicate that it's tough,

it means that its feed during
its life has been variable,

might have been fed a lot of grass,
anything could have happened to it.

It's important, actually if you're buying
the best meat, to know

its providence,
where it was farmed,

how it was fattened before
it was slaughtered,

sounds terrible, but these
are all important. Alright?

Let's get cooking.

I'm gonna show you how to use
the char grill.

The most common mistake
people make,

prodding the thing
while it's on constantly,

and turning the thing while
it's on constantly.

The other mistake is,
having on too hot and just,

you know, carbonizing everything.
We don't wanna do that.

Lot of chefs don't salt
before they cook,

because they're concerned
that the salt forms a crust

or draws the moisture
out of the meat.

But I actually like that crust,
that's the bit that,

that gets me going, you know.
So...

let's put a bit of salt on.
A little bit of oil,

and then what I'll do normally
in the kitchen,

is I'll scrub those bars between
every single grill.

And sometimes I'll lightly oil those bars,
just to keep them well seasoned.

A bit like a, a bit
like a wok.

Alright. So what I'm gonna do,
is this one,

hopefully, is gonna be
medium rare,

and this one, hopefully,
will be medium,

and this one, for sure,
will be well done.

Okay? So it's more to do
about timing.

Jimmy, you got a watch on?

What we'll do is we'll try and
delay when we turn these steaks

by couple of minutes each,
alright?

So I wanna really cook the medium rare
steak two minutes one way,

two minutes the other way,
flip it over, two minutes,

and flip it over, two minutes.
Alright?

Let's pop this one on as well.
This is...

this is the ribeye. This is
a lot bigger.

So, I'm gonna go, I'm gonna
pop this on the bars. Alright?

And you notice that I put them all in
the same direction.

First steak goes down, second,
third, fourth, fifth,

back to left,
bap, bap, bap, bap.

Bap, bap, bap, bap,
and then when you turn the first steak,

the first one you put on.

When you're working
in a commercial kitchen,

cause you've so much going on,
you've got to learn to work

in a very methodical fashion. So it's
almost like I look at my grill,

and even though there's twenty steaks
on there, I know by which way it's facing,

how many turns it's had.
The worst thing is that you randomly

turn everything. Cause you'll lose
track of how you're cooking something.

Let's get this little
baby on.

This is our fillet steak.

- Two minutes.
- Two minutes?

Oh gee, that was quick,
wasn't it?

So, first turn, alright?

And what we've done is we've turned it
by 45 degrees on the same side.

Not on the other side.
We're gonna give that two minutes.

What I'm gonna do, is cause I'm getting
quite a bit of smoke,

I'm just gonna turn that
grill down now.

- Two minutes.
- So it's four minutes.

So what we're gonna do is we're gonna
turn that medium rare over,

and we're gonna give it
two minutes on that side,

and then what we're gonna do is we're
gonna turn this medium its first time.

Alright?

So just to clarify,
the medium rare steak,

and obviously this depends on
how thick the steak is,

is getting four minutes each side.
Eight minutes.

And that should be plenty
to cook it medium rare.

Still to come
on MasterClass.

Ooo, I smell a barbecue.
I've brought the mustards, Gary.

- Right.
- Forgot the beers.

Gary serves up the
perfect steak.

So when you're using
the barbecue,

especially when you're doing
a number of steaks,

I tend to find it's
more about

knowing the temperature of the grill,
and not having it so hot,

that it runs away with you.

And the easiest thing to do,
if it's running away with you,

is to turn it down, or take
the steak off.

It's as simple as that.

The difference in the commercial kitchen
is when you turn it on

because you use it every single day,
you know exactly what the temperature is.

And it will be a bit like that
when you barbecue at home, you know,

you stick it on, you give it a five minute
preheat, and out you go.

Am I up for my next
two minutes?

I'm starting to feel in my
internal clock

that it's time to turn.
- Yeah, it's pretty close.

Five, four, three,
two, one...

Right.

Now we're gonna turn the
medium rare again for its final turn,

alright, and we're gonna
give the medium rare

another two minutes,
and she's off.

I reckon the medium
is due for turn, right?

And I reckon my well done
is going for its first turn.

Really, my well done should've been cooking
for eight minutes on one side now.

- Ten seconds off.
- Give or take? Yeah.

So my medium rare steak is out
of total cooking time

and it's a fat
little sucker,

it's been on now for
a total of eight minutes.

And I've had a little feel
and I'm hoping to God

that when it'll rest out,
that it'll be medium rare.

Now I know obviously from
experience that that's medium rare.

All I'm gonna do now, just as
a finisher,

is I'm just gonna turn
that on the fat, alright,

and I'm gonna put it on for
about a minute or so,

just to render that fat
down on that side.

It's not silly, it's just what you're doing,
you're caramelizing it.

Right, let's take
that steak off.

Now what I wanna do also,
I actually wanna rest this on its side.

And I wanna rest it with
the fat side down,

and the reason I'm doing that,
is I want the smallest surface area

so that the blood doesn't spill
out from the meat

during its resting.

If it's resting like this,
you've got a very large area

with gravity pulling the
blood out.

So, um...

as a general rule, the meat should
rest for half of the cooking time.

So if it's cooked for eight minutes,
you should rest it for four, okay?

Now what you can do at this stage,
is we can actually brush this with

with um... you know, a marinade, I've got
some thyme in here,

and I like doing it this way, only
because I know

that all that lovely fresh thyme is going
into the meat,

rather than putting it on in the beginning,
and losing all of that lovely resilience.

And the other thing is, that before
it's served,

it gets another little seasoning,
and now I know

that that steak is gonna taste beautiful
on the surface, right?

And that's what you want, when you
cut into a steak,

not only you want it to be tender,
and you want the bar marks,

the visual aspect of the bar marks,
but you want that first mouthful to go...

you know, something in there,
you go, wow that's nice.

Right, Jimmy's signalling to me.
Here's my medium.

Off comes the medium.
Alright?

Resting it on the side.

Just so you know, on this
well done steak,

all the blood is pooling
on the top. Alright?

And the moment it comes off
the grill...

Yeah? That's...
that's not good.

Alright? Or it's good. If you
want a well done steak, that's great.

Ooh, I smell a barbecue.
I brought the mustards, Gary.

- Right.
- Forgot the beers.

I need the beer when
I'm cooking.

Alright?

So, let's have a look at these babies.
So this one is medium rare.

- So if we turn that that way.
- Oh, fantastic. Look at that.

This is gonna be medium.

Alright?

You've got a very distinct line
of cooked meat

and then the pinkness in the middle,
and then a very distinct line

of cooked meat in the bottom.
Right, so that's medium.

Let's see how this crucified
little baby is.

So what's happened, is it's lost
all of its blood,

and pretty much every bit of juice
that's in that steak

is goneski.

I'm getting really hungry, George.
Really hungry.

Okay. So, top tips. Make sure the grill
is hot, but not ridiculously hot.

A barbecue is not about smoking
flames, a barbecue is about sizzle.

Number two, I prefer to oil
lightly and season lightly

before the steak goes
on the grill,

and I prefer to season lightly and
brush with a marinade, something fresh,

when the steak comes off
the grill.

And the last, and probably
the most important,

is time your turns.

And when you can come to me
and George and say,

I can grill a perfect medium rare
every time,

then you get a pat on the back.

Dinner time.

Sorry.

Richard, come here.
Come on.

A little piece of medium rare,
do you think?

Yeah, beautiful.

Little bit of mustard. A little
butcher moment for you.

Beautiful steak. Wonderful...
wonderful flavor.

Cooked perfectly. And...
just needs some mustard.

Just to finish it off, what else does
it need? Absolutely gorgeous.

That's magic.

When we come back,
Matt Moran shares his recipe

for amazing chilli salt
squid.

How tender is that?

And later, George's
jelly for grown-ups.

A little bit of champagne.

A simple little dessert
as easy as that.

I'm so excited to be in a private
MasterClass with Matt Moran.

Matt's showing us
different seafood canapes,

emphasizing how beautiful
simple food can be.

Next dish guys, chilli salt squid,
my favorite.

What I'm gonna do now
is clean the squid.

Now, I can't tell you
how important it is,

when you go to the fish market,
to buy whole fresh squid.

The stuff that is already cleaned,
that generally comes from Asia,

and it's frozen, and
it's horrible. Yeah?

Pretty much what you're going to do,
stick your fingers up inside,

and just pull out
all the insides.

Now, just behind
the wings of the squid

you see the wings there?
You just dig your finger in

and it's really easy
to peel the squid.

Yeah?

How easy is that? Yeah?
Ten seconds.

Right.

Once you've done that,
lay down on your board,

really sharp knife, inside it,
and just open it up.

Flatten it out, and you can see
all those little bits and pieces,

the leftover stuff, just
scrape it all out.

Once've cleaned the tube,
we've got the tentacles there.

You can eat the tentacles, yeah?
So what we gonna do, just below the eyes,

just cut it off, and you've got
the beak just inside it.

See, just sort of
squeeze that out,

and take it out because
it's not nice to eat.

Cut in half, and we're gonna
use that too.

Right, now we've the tube.
We're gonna score this,

for couple reasons, makes it
look a little bit pretty,

but it also makes it
cook quicker.

But when you do do it, make sure
you use the inside of the squid,

not the outside. Yeah? The outside's
got more of a harder coating on it,

and the inside is a lot softer.
So, very carefully, really sharp knife,

not cutting all the way through,
but we're just touching it on

on the squid and scoring it.

Adam. Do you care to have a go?
Your knife skills are pretty good.

I've done one side, I'm gonna let
you do the other side

and then cut it into strips.

Right, I want you to turn
it around that way

and go back that way and
I want you to cut in half,

and I want you to cut it in little
triangles like that. Yeah?

That's what we're
gonna cook.

The reason why I like triangles,
it's a different shape,

you don't want it to be,
sort of, you know, squares.

Let's think outside
the square.

- Not bad with a knife.
- Thanks.

Then back the other way.
Perfect. Beautiful. Well done.

- Perfect. Thanks Adam.
- Thanks.

You can go back.

So guys, we've got our squid ready,
and now we're gonna move on to our,

our chilli salt mix. And it's
pretty much just flour.

Lots of different spices in it.
Tempura flour, yeah?

You can use a normal
plain flour,

it just lets it puff up
a little bit more.

And you can get it in
any good Asian store.

So our tempura flour,
a little bit of garlic powder,

white pepper, pretty much
couple tablespoons of each,

there's a little bit more flour
than everything else.

Salt, of course.

Chilli powder.

Onion powder.

Once we've mixed it all,

we pretty much add our squid to it
and just dust it, lightly dust it.

Matt, when you're making
a tempura batter,

a lot of times people don't
have tempura flour

can use a mixture of plain flour
and corn starch.

- Corn flour and plain flour, yes.
- Could you do that?

A little bit of bicarb,
also.

We're not making this into a tempura,
not adding a liquid to it,

so it's actually not a batter,
it's more of a coating of flour,

so it's a dusting, so you don't get
that sort of thick,

you know, sort of batter
around your squid,

and that's what I don't want, it has
a very different sort of texture to it.

So, once we've dusted it,
hot oil, just throw it in there.

For about a minute. The same
thing applies as with the prawn.

If you've got really good
fresh squid,

you don't need to cook
the hell out of it.

How often do you go to a Japanese
restaurant and have sashimi of squid?

- Quite often.
- Yeah.

And this is as fresh
as you can get.

Matt, do you have that at the same
temperature that you did the prawns.

- Yeah, it's roughly about 180. Yes.
- 180? Thank you.

So guys, our squid's taken
about a minute to cook.

Let it drain

and then just put it on some kitchen
paper to dry it a little bit more,

and just season it with
a little bit more salt.

Matt? The tentacles and the body
cook at the same rate?

Pretty much the same. You're in there
for so little time

that nothing gets overcooked.

So, nice plate.

Garnish it with a little
bit of dried chilli,

and it's easy to do yourself. Just
get a nice big red chilli,

slice it really fine and dry out
in the oven. Simple.

Some baby coriander.

And a fresh lime wedge. There we have
it guys, our chilli salt squid,

fresh lime, baby coriander
and a little bit of dried chilli.

It's beautiful.

Right guys, let me do the honors,
a little bit of lime.

Same thing again,
a nice balance.

Go for it.

How tender is that.

It's nothing like those big ghastly
things you see at pubs

with the horrible massive punks of
criss-cross nonsense.

Rubbery, horrible...
Clean, fresh,

you got a nice hint of that chilli.
- And you know what else, like...

from that same thing you get there.
With a batter,

like that batter coating at top
part of your mouth,

like you can't taste anything
you can just taste

the flour going with all the flavor in it,
and you're chewing through it, really.

And the same thing, nice balance to
that acid right at the end.

Definitely, with the fresh coriander
as well, just really adds something to it.

There's a lot of flavor in your mouth,
a lot of flavor.

Ahead on MasterClass.

There we go.
- Matt Moran takes smoked salmon

to a whole new level.

There is no substitute in the world
for real caviar.

This tin here, wholesale,
is about 150 dollars.

Right, guys, next one.
Smoked salmon roulade.

So, guys, we've got our
chopped offcuts of smoked salmon.

We've got about 80 grams of it.
Tablespoon of fresh horseradish,

or horseradish cream. Always best
to use fresh stuff if you can.

Tablespoon of baby capers.

And a little bit of lemon zest.

Right. Little bit of creme fraiche.

A little bit of dill, which we're
gonna really roughly chop there.

Right, we're gonna mix it
all up.

A little bit of salt,
tiny bit of pepper.

Gonna try that.

Perfect.

Now, I've got a piping bag.
Open it up,

put your roulade mixture
in the middle of it,

push it down as far
as you can get it,

which you gotta cut
the end of it off.

It just makes it easy to get it
into the... the roulade. Yup?

Right, guys, nice big piece
of cling film, onto your board,

now gonna grab our
smoked salmon,

place it in the middle.

Now who am I gonna
get to help?

Peter.

Matt, a lot of times when you buy
smoked salmon from the shop,

you're not gonna get a nice big
rectangle piece like that.

This is what we call a banquet slice,
so it's actually rather than sliced... down,

it's actually sliced lengthwise.

You can get it out of
the fish markets.

A banquet sliced
smoked salmon.

Come, Pete.

So mate, what we're gonna do,
is we're gonna pipe down

not quite in the middle, more
to this side,

and then by using this, we're
going to roll it up.

- I want you to have a go at it.
- Cheers.

- So just straight all the way.
- Straight all the way along.

- About that thick?
- Yeah, little bit more.

Be generous.

Well done. So by using the clean film,
I want you to roll it up,

it's really important to try and get it
as tight as you possibly can.

It needs to be tight, because when
you actually cut it, you want it to stay

in one piece, yeah? So what we're
gonna do now,

peek in from the back if you like.
Just gonna keep rolling it up,

this is great thing about this canape,
you know, you can have it to this stage,

you know, in the morning, do it,
leave it in the fridge,

let it settle a little bit in the fridge,
and when your guests come in,

you just quickly cut it up.

So, one end, we're gonna
tie really tight.

And the same for the other end.
Roll it up, pull it out.

There we have our little canape.
We're gonna make it nice and neat...

And then just set in the fridge
for a little while.

So guys, here's one which has
just been set in the fridge

for about half an hour, yeah?

So, cut the ends off. I wanna
do a perfect four,

so we're gonna pretty much cut it
in half, then cut in half again.

Pull the plastic off.

Little canape.

You know, it's nice
and delicate,

it's nice and just having it like a little
twirl or something,

you're actually getting something in it.
Like filling in it.

There we go.

You can do the same
with tuna.

Get nice tuna, yo can actually
fill it with tuna too.

Now, what we're gonna do, we're gonna
put a little bit of caviar on top.

Now, this is real caviar, this is
actually from France,

as you can see.

Smells amazing. There is no substitute
in the world for real caviar.

This tin here, wholesale,
is about 150 dollars.

Yeah? So it's not cheap.

We wanna garnish
with a caviar on top,

and then a tiny little sprig
of dill.

Try the caviar, guys,
smell it.

No sticking your fingers
in it, please.

There's no real overpowering
old fish smell at all,

it's just fresh sea.

It's an acquired taste,
you know.

I made a really big mistake
in life many years ago.

I introduced my one year old boy
to caviar.

And now he loves it.

Guys, here we go. There is our
smoked salmon roulade

with real caviar on top.
Who wants to try one?

Do you want me to cut one
in half, guys?

Oh, we'll just share.

How about I cut two in half
and I have the big one?

Matt, I don't know much about caviar,
like, differences between red caviar,

and black caviar...
- There's gold caviar.

Red caviar is just make-believe stuff.
You know, it's not real. It's fish roe.

From ocean trout, or salmon roe.
But this is the real stuff

that comes from the sturgeon fish.
But it's pretty good, you can get one.

- It's there for you, mate.
- I will get the big one.

You helped make it, Pete,
you should get the good one.

So there we have it, guys,
three very simple canapes,

that anyone can do at home.
Just get good quality ingredients,

do very little to it, perfect.
No more cheese and crackers anymore, hm?

Not that you guys would ever
do that, I'm sure.

Up next.

You can use other berries
if you like. Blueberries.

- Strawberries.
- Strawberries.

- Blackberries.
- Blackberries.

Poisonberries.
Any berries.

Raspberries and champagne.

Part of George's
delicious dessert.

You need to get a little bit
of everything, yeah?

Absolutely stunning.
Pleasure to eat.

In the fruit challenge we asked you
to go out there

and pick the best ingredients,
come back,

and give us two dishes,
a main course and a dessert.

Some of you went out there
and picked raspberries.

Some of the raspberries that you
actually picked

were a little bit tart. Nothing wrong
with that.

It's about tasting
and adjusting.

So I'm gonna do a really simple
dessert using raspberries.

Raspberry jelly,
frozen raspberry granita,

and we're just gonna finish it
with a little bit of champagne.

First, 200 mils of apple juice.
Freshly squeezed.

Sixty grams of caster sugar.

And we've got twelve grams
of soaked gelatine leaves.

And why we need to soak 'em,
is so we soften it so it dissolves.

Alright? And we soak it into
ice water,

so then we can pull them back out
without melting. Alright?

As sugar and apple juice is about to
come up to the boil,

we dissolve our gelatine in,
we can flick the gas off at this point.

Add our berries, again,
250 grams of berries,

we're not boiling them. You can
use other berries if you like,

blueberries... um.

- Strawberries.
- Strawberries.

- Blackberries.
- Blackberries. Poisonberries.

Any berries.

Right, at this point,
we need to blend.

So, into our blender.
And Gary, if you could do the honors.

Next step is to parse the mixture.
Just to remove any of the seeds.

Look at the color of it. And you know
why it's so vibrant?

Cause we haven't boiled it
and cooked it.

Right. At this point,
quite simple.

Into whatever you want to set it in.
You can do... it doesn't matter,

it's up to you. And that goes into the
fridge for about an hour,

ready to eat.

Now. With the remainder of the
raspberry jelly mix,

we pour that into a tray, and literally
pop that into freezer

till it goes rock hard and why I like
using this mixture with gelatin in it

to make granita is... it actually
sits on a plate a lot longer

and it's got really interesting texture
when you pop it in your mouth.

It's really lovely. And of course,
we're not wasting anything.

Right.

To create granita, we just rake
the frozen raspberry.

And there we have it.

And at that point, you place it
on top of the jelly.

Gary's just picking some
beautiful little basil leaves

that we'll just pop on top.

And then,

a final little flurry.

A little bit of champagne.
And there you have it.

A simple little dessert
as easy as that.

Raspberry jelly,
raspberry granita,

and you just finish that with
a little bit of champagne

and some baby basil leaves.

Stuart, Bel and Skye,
would you like to come up and taste?

You need to get a little bit
of everything, yeah?

The champagne adds such a nice
kind of finish to it.

- Refreshing.
- It is. It's really refreshing.

Absolutely stunning.
A pleasure to eat.

And no seeds.
I hate the seeds.

Come on guys. Come over
and grab a dish

before the other six get back
from their MasterClass.

These... these have a lot of gas
behind them, George.

Don't shake them.

No, careful. It's got a lot
of gas behind it.

Told you, didn't I?

- Come guys, have some champagne.
- Have some champagne.

- Cheers, guys.
- Cheers.

Cheers beers.

- Here they come, George. Here they come.
- Come on, guys. Come and join us.

Come and have some champagne
and some food.

- You've had a big day today, haven't you?
- Yes. Fantastic day.

Learning things, I hope.

Right. Everybody. You've had
a massive week.

We've lost contestants already, but
twelve of you are through to the top 24.

Congratulations.

- Cheers to that guys.
- Cheers to the twelve.

Let's not forget. Those of you who haven't
been so lucky, there are twelve more spaces

up for grabs in the next
few days.

The pressure, the intensity
is ramping up.

It's time to focus.

If this is your dream, then
don't let it go.

- Good luck to you all.
- Good luck, guys.

- Cheers.
- Cheers.

Next time on
MasterChef Australia.

Today's now or never.
This is it.

With only twelve places in the
final 24 remaining,

two challenges will put the
hopefuls to the test.

You need to ramp it up
to plate it up.

First up, it's
the mystery box.

My heart just sank. I thought, I might
as well walk out the door now.

Then, they'll have to impress
a big gun of Australian cuisine,

Neil Perry,
in the pressure test.

You have to push yourself beyond
the limits.

- There are no more chances.
- I am so in this to win this.

- For some the journey will continue.
- You really wanna be here, don't you?

I bloody want it.

For the rest, their
dream will end

The though of going home
really scares me. I don't wanna go.