documentary premieres tomorrow
documentary premieres tomorrow on
Today, this pyramid is your pantry.
..eight fans and four favourites...
Go easy on me, Sashi.
..took on an ancient wonder of the food world.
There were some triumphs.
So she's making her own butter?
Ohh!
And some tragedies.
Oh, my God.
And top marks went to Julie.
MELISSA: That was about as perfect a soup as you could ever hope to get.
Harry.
ANDY: You are quickly becoming the one to watch in this kitchen.
Montana.
MONTANA: I am absolutely stoked.
And Chris.
All that worry and concern standing next to Sashi,
you needn't have bothered, mate, because you've taken it out.
Tonight, there are three phenomenal fans.
CHRIS: I'm going up against someone like Julie Goodwin.
I can't believe this is happening.
But can they outcook the original MasterChef queen?
# 'Cause you're hot, then you're cold
# You're yes, then you're no
# You're in, then you're out
# You're up, then you're down
# You're wrong when it's right
# It's black and it's white
# We fight, we break up
# We kiss, we make up
# You're hot, then you're cold
# You're yes, then you're no
# You're in, then you're out
# You're up, then you're down
# You're wrong when it's right
# It's black and it's white
# We fight, we break up
# We kiss, we make up
# You # You don't really wanna stay, no
# You # But you don't really wanna go-o
# You're hot, then you're cold
# You're yes, then you're no
# You're in, then you're out
# You're up, then you're down. #
CHRIS: Oh, here we go. First immunity cook, guys.
HARRY: Oh, God. This is epic.
MONTANA: This is weird!
JULIE: My guts are churning, my hands are shaking.
I have watched every season of MasterChef,
and I have watched as home cooks have lifted their game
and lifted their game.
I've watched this whole country lift its culinary game.
It's a big question for me as to whether or not
the cooking that I did 13 years ago and what I've been doing since,
if that's enough in this MasterChef kitchen anymore.
I'm up against Harry, Chris and Montana.
So pumped.
These young guns have come in with mad skills and mad ideas.
I'm worried that what I can bring to this table is not good enough.
Here we go.
Maybe this is the way to find out.
(CHEERING)
Holy cow!
ANDY: Come on down, you four!
Lead the way through the sea of cloches.
This is just a roomful of spanners ready to get thrown into your works,
you know?
There's always difficult ingredients or difficult things that you've got
to slot into this cook.
It's never gonna be straightforward.
Chris, mate, what's going on?
I'm freaking out.
But you were freaking out yesterday
and you took down some big guns of this kitchen.
Yeah, but at least I can see the ingredients.
I can't see anything. True, true.
Harry, can you make it four from four? Huh?
Bloody well hope so.
Yeah.
I want to win this.
I want to win it bad. Yeah, there we go. There we go.
And Jules, what about you? Huh?
It would feel amazing to have immunity from Sunday's elimination.
That is the biggest advantage that you can get right here.
I am really excited to try for immunity.
There was no immunity in season one. Yeah.
For me there was only eliminations.
So...
This will be nice. This is awesome.
Yeah.
Did you think that you'd be the only blue apron there, though?
No, I didn't.
I feel like super granny with all the kids.
I think it just goes to show, though,
how impressive the fans have been, this week one.
Oh, yeah. I think it's a very level playing field.
This is exactly what you've all been cooking for.
A chance to save yourself from the first all-in elimination.
Now, I hope you're feeling lucky.
Because this is a good old-fashioned lucky dip, MasterChef-style.
Behind you, four rows of cloches.
Each one of the rows has a different theme.
Fruit and veg, herbs and spices, pantry items,
and that last silver cloche is the curve cloche row.
That could be a technique,
it could be an appliance or it could be something else entirely.
It's a curveball.
Each of you are gonna get allocated one of these rows.
One at a time, you will each select a cloche from your row
and reveal the item underneath.
If you're happy with your cloche, you can keep it.
If you're not so happy, you can pick again.
But beware.
Whatever your second choice is must be used in your dish today.
Whatever item you end up with will be used not only in your dish
but the dish of your fellow contestants as well.
Ooh!
Huh?
You thought you had it. You thought you had it, Jules, but then nah.
Nah.
So if you pick a turnip, we've all got to cook with turnips.
It's not just what's under the cloche
that I choose that I have to cook with,
I've got to cook with whatever everyone else chooses as well.
So this is just more spanners.
Shall we do this? Harry, you're first up.
Let's roll.
So you've got the whole of this first row.
Let the games begin.
You're smelling them?
HARRY: I'm hoping for something that's kind of basic,
something that's like really easy to incorporate
into a lot of different dishes.
You know what, I had a feeling at the start...
Ooh. Had a feeling at the start.
She's going right to the back. Hang on.
You want that one? I want this one.
Lift on three, two, one.
Leeks!
Leeks.
I assume you like that.
Keep 'em.
She's keeping the leeks.
That means everyone is cooking with leeks.
Oh, cool. Yep, cool, cool.
Harry has lifted the cloche.
Underneath it is leeks, and she is happy as...Harry.
(APPLAUSE)
I feel like she's pretty happy with that, eh?
She's sticking with leeks.
I think that most things work with leeks.
They're just like a long onion.
How do you feel about that?
Baby leeks.
I think...I think I need to take a baby leak right now.
Alright, Julie, let's go!
Herbs and spices.
JOCK: Come on, Julie! Do I wanna go to 13?
Lucky number.
Pick good, Jules!
10, 11...
..12...
..13.
I go for number 13.
Because it's traditionally an unlucky number, but I have to say,
13 years ago when I came to do MasterChef,
that was a pretty lucky year for me.
Lucky 13. Alright.
Let's find out what it is.
Ooh! What is it?
BOTH: Coriander.
ALL: Ooohh!
It's coriander.
It can go with leeks, which are oniony.
This seems like a perfect match.
Don't pick again. I'm happy with coriander.
As soon as I think, "Oh, coriander, cool"...
..I think, "Ooh, I think everyone else will find coriander cool also."
I know that Harry made a beautiful coriander element yesterday. Yes.
I may be playing to some strengths with coriander.
I'd like to find something possibly a little bit more obscure.
Maybe something that might throw a spanner in somebody else's spokes
but not mine.
So I might be a little strategic and go again.
I know it's mean.
Alright. We're going again.
(ALL EXCLAIM)
We're going again!
Good work, Julie! Good work, Jules!
OK. Number four.
This is my legit lucky number.
What do you want it to be, Jules?
What do I want it to be? Yeah.
Just an immunity pin, I think.
Alright. OK.
Ready? Here we go.
Saffron! Ooh!
That's a pretty great combo. I think so.
Alright, down the front. Alright.
As soon as the smell of that saffron hits me,
I know I'm very happy with that for a choice.
Alright, so far we've got leek and saffron.
Chris, you're up next.
Pantry items.
This is important because not everything goes with saffron.
You know what I'm saying? Yeah, let's try.
Now that saffron is in play, I know the flavours that I need to bring,
so I need something savoury.
What are you feeling?
I dunno. I'm just gonna have to touch them first.
Alright, come on, let's go.
Hey, Chris, do you still want fish sauce or have you changed your mind?
I don't know what I want anymore. (LAUGHTER)
I want my mum.
Alright, good vibes.
Good vibes.
Good vibes. Ready?
(LAUGHS)
Oh, God, what is it?
What the hell is that?
Dates. Dates.
Dates, saffron. Great match.
The leeks, actually, good flavour profiles going on there.
I don't like dates.
I can't remember the last time I had dates.
What do I do with dates?
I'm gonna have to pick again.
Don't forget, if you pick again,
you can't go back. I have to use it.
Yep. Got to use it.
I'm gonna pick again.
Ooh, he's picking again!
(ALL EXCLAIM) Oh, my God!
Madness!
I wasn't feeling it. Alright, Chris. Come on, mate.
Pick again, big fella.
He loves a gamble.
You ready? Yeah, let's go.
Alright.
So, we've got leeks, we've got saffron, and...
Ba-ba-ba-da, ba-ba-da!
(LAUGHS) Anchovies.
Even better! Anchovies.
Yes! Yes!
I'm happy with that. Yep. That's good.
That's about as close to fish sauce as you'll get. Yeah.
Anchovies.
I mean, yeah, anchovies are cool.
I don't know how it plays in with saffron and leek, though.
Let's go, Montana. Curveball time.
JULIE: The fourth column is called the curve cloche.
OK, so basically that's just an advertisement
that we're trying to stitch you up here, guys, so get ready.
Buckle up.
I'm gonna go...
..this one.
This one.
Let's see what you've got.
Ooh!
Poached. Poached.
Oh, God.
JOCK: That's good!
Is it? Yeah.
Poached egg.
Poached piece of fish.
You know you could always just choose again.
I could.
There's a lot better things out there than poaching. Yeah, poached is yuck.
Poached is yuck. We're going again.
You heard it here first.
Ohh!
Go straight to jail.
This is a big one. This is a big one.
I'm just really, really hoping that I haven't made a decision
that's gonna shoot me in the foot.
Just to recap, you've got baby leeks, saffron, anchovies.
And whatever is under there.
Let's go.
Deep fryer!
(ALL EXCLAIM)
(APPLAUSE) Yes! That's a good one, Montana.
Deep-fry everything. When in doubt, deep-fry!
It's alright. I don't hate it, it's OK.
It's alright. Yep.
Today you're cooking with leeks, saffron, anchovies,
and you must use a deep fryer in one component of your dish.
You've got 75 minutes, and your time starts now.
(CHEERING)
What do I need? What do I need? What do I need? What do I need?
Leeks.
I'm up against Julie Goodwin, who is the queen of MasterChef.
I can't remember what ingredients we're meant to get.
She's just got so much experience.
Smoked paprika.
I think I'll get everything.
She's got her own cooking school.
Capsicum. Frickin' capsicum.
She knows exactly what she's doing in the kitchen.
JOCK: Go, Julie!
Oh, look at the pace on her. Go, Jules!
(LAUGHS)
Don't make me laugh.
Being up against Julie is just terrifying.
She is the OG. She is the winner. She is MasterChef.
She knows her recipes like the back of her hand.
And having to cook up against her is just so scary
but also kind of awesome and exciting.
OK.
(BREATHES DEEPLY)
I'm trying to be calm, trying to be adult.
I'm cool now. I'm cool now.
I've got all my ingredients, I think.
You are cool, Jules! You are cool.
But in my mind, I really do wonder why I've come back to do this.
I can't forget how frightened I was when I first did this,
and I wonder if that's gonna be the case again.
I don't know.
Winning season one was...
..quite surreal, actually.
GARY: Julie, you are Australia's first ever MasterChef.
I'm really grateful for the opportunities that have come my way
and the things that I've been able to achieve since MasterChef.
Smells good, Jules. Frying pig always does.
I've been able to publish six cookbooks,
I've had lots of fun doing television programs.
Can you set up a chorizo sandwich when you have the time?
Then I moved into radio.
I spent four years on a breakfast show along with my cooking school,
which I really love as well.
But I guess...
..the past 13 years hasn't all been amazing highs.
There have been some struggles as well.
I've really had to do some serious assessment
of my mental health and wellbeing.
I had reached a point in my life where I had lost my joy.
And I had to give up my job on the radio.
I couldn't do that anymore.
And I actually couldn't set foot in my kitchen.
I think maybe I have done everything that I was here to do.
And I have achieved everything that's possible for me to achieve.
So this for me is an opportunity just to see if there is another chapter,
you know.
If there's more.
DANIEL: Today you've got the four best cooks
from yesterday's challenge -
Montana, Chris, Julie and Harry.
They're all going at it, all cooking for immunity.
They've pretty much got to use saffron, anchovies and leek,
and they've got a deep fryer in there as well.
So it's a bit of a curly one.
Pretty intense but it's a lot of fun.
Looks awesome down there.
Yum! Prawns look gorgeous, Jules!
Those are some lucky prawns.
Julie. Hello.
What is it?
Risotto or is it...paella? It's paella.
It's a paella. Paella! MELISSA: Hey, alright!
Prawn and chorizo.
Are you confident with getting that soccarat
nice and crispy on the edges?
I have a little theory about that little burnt bit at the bottom.
Yeah, go ahead.
Because paella is traditionally the male dish that they cook outside
as they all stand around having a sangria or two,
and I think that they've burnt it and then just said,
"No, it's meant to be like that." Oh, it's meant to be.
(LAUGHS) So...
(LAUGHS) Yeah.
So I'm not normally overly bothered about this crust at the bottom,
because if you take it a tiny bit too far and burn it, it ruins it.
But the judges seem really invested in this bottom,
so sometimes I get that crust and sometimes I don't,
and I don't know which way it's gonna go today.
Those prawns smell so good!
Go on, Mon.
Multi-tasking, Harry! (LAUGHS)
Did someone just say, "Multi-task or perish"?
It was "Multi-tasking, Harry." Not "Multi-task or perish."
(LAUGHTER)
This is escalating really quickly, guys.
Multi-task or die!
Go, Montana!
MONTANA: I'm working with some really strong flavours here today.
Obviously saffron is a massive flavour, and anchovies...
I don't hate them but I don't love them,
so it's definitely a difficult balancing act for this dish today.
Hey, lady. Hello. How are you?
Oh, things are furiously happening over here. Yes.
What are you doing with your leeks and your anchovies and...?
So, I'm doing potato croquettes with a saffron aioli
and then a herby thing with the anchovies and parsley.
No mention of leeks.
In the croquette.
In the croquette. Yes. In the croquette. OK.
Want to be up for one bite, wouldn't it?
That croquette, like... Yeah.
Are you cheesing it up?
What's gonna be different about your croquette? I think so.
I was thinking of getting some bacon into it.
You know what tastes like bacon? Anchovies.
Yeah. Yeah. Just saying.
Bye.
To put the anchovies in there, it's not a flavour I love.
I think it's gonna be a tricky one to work with.
And make sure I'm using the anchovies
to its best potential today.
Harry, what are you doing? Gnocco fritto.
Something fritto? What did she say?
Gnocco fritto. It's a fried dough.
I'm gonna be cooking a gnocco fritto,
which is just a little bar snack pastry
that's made with yeast-based dough.
You fry them and they puff up in the deep fryer,
and then you can fill them with all manner of things.
So little deep-fried pastries,
they'll be filled with a ricotta and leek feeling,
and then I'm gonna top that just with an anchovy as it is,
maybe a little bit of pecorino as well.
So the first thing I need to do is I put some milk on the stove
with some saffron in it,
which I'm going to use for the dough for the gnocco fritto.
How much do you put in?
I'm really hoping that it will perfume the dough
and you'll be able to taste it after it's fried.
Can you smell it? I can smell that saffron.
As soon as the milk gets to a warm temperature,
I can mix it through all of my dry ingredients.
And knead out my dough as quickly as possible.
Yes, loving that kneading action, Harry.
Get rid of the crusty bits.
Work that dough.
Work that dough! Work that dough!
I don't have a lot of time to proof the dough,
so I'm gonna have to make a proofing system in the oven.
So I'm trying to create like a little steam in the oven.
What's the water bath for, Harry?
I got to proof the dough. Oh, OK.
This will help my dough to proof really fast.
She knows her shit. Jesus.
Yeah. That's awesome.
Harry's dish seems very, very fancy and very impressive.
And she's really taking a risk and hopefully it pays off.
Proof! Please!
Yes, Jules!
That looks good, Julie.
It would mean so much to me to win the first immunity.
I would be safe, not the first person to go home.
And it would just mean I have made the right decision
to walk back into this kitchen and that I can still...cook.
I can still operate.
So, a sofrito for a paella
is kind of like the Spanish equivalent of a curry paste.
The onions, garlic, capsicum, leeks, in this case,
and then a bit of paprika and a bit of oil.
You fry that off and make all those flavours nice and rich.
Yes, Jules.
Oh, stop it, Jules.
Stop it. Smells good.
Fans, Favourites, you've had 30 minutes.
(CHEERING)
You've got 45 to go!
When that sofrito has cooked and it becomes aromatic,
then you can add the rice.
40 minutes to go, the rice has just gone in.
I ideally would like around three quarters of an hour
for the rice to cook
'cause obviously if the rice is still chalky...
..oh, there's no way this is a winning dish.
It's amazing to me that I am back here in this space.
Being so unsure as to whether or not that was a good decision
or a ridiculous decision,
whether I'm going to sink or swim.
It's excruciating.
Anchovies.
I forgot my anchovies. (LAUGHTER)
Good on you, Chris!
I'm feeling pretty...
..pretty rushed at the moment.
Just trying to... I'm still trying to think about my dish.
I've got a rough idea of what I want to do.
I'm thinking I'm doing a pasta.
Some kind of oil-based pasta.
It's gonna be tricky, but I've got time.
Fettuccine or linguine.
I think it's the only way that I can make anchovies
and saffron work together.
OK, baby, you can rest.
You got it, mate, you got it. You got it.
What else I'm gonna do with it, I have no bloody clue.
Chris.
How are you, mate?
I'm good, I'm good. What are you making, mate?
So I'm making a pasta linguine in saffron and anchovy oil.
Linguine, saffron and anchovy...oil? Oil. Yep.
OK.
And I'll use the leeks as a garnish.
I'll deep-fry that and have crispy leeks on top.
This might be sort of like a butchering of Italian cuisine.
I'm just going, what is going on here?
So you're cooking the pasta, then you're tossing leeks...
Yeah.
Are you tossing or sprinkling it over all...?
Talk to me. Yeah. I'll sprinkle it over.
OK.
Just another element.
Just make sure you have a clear idea what the finished dish is gonna be. Yep.
Good luck, mate. Thanks.
OK. What do I need?
Uh...
The judges might be a little bit confused about what I'm doing.
I don't know much about these ingredients.
I have some understanding.
Oop!
But I still don't know how all these flavours are gonna be put together
and whether just deep-frying leeks is gonna be enough.
If I don't get it right, then I don't win immunity.
I think I'm in trouble.
20 minutes to go!
Look at Julie! (CHEERING, APPLAUSE)
Come on! Go, Chris!
Look at it go. (LAUGHS)
I'm really keen to see how Harry's dough comes out.
MICHAEL: Yeah, it's going to be, like, down to the wire.
HARRY: My dough's in the oven, and the thing I need to work on now
is the leek filling for my gnocco fritto.
I've done the leeks with a little bit of garlic.
I've got some ricotta, some pecorino and some parmesan.
MATT: Are you going to pipe it? It needs to be blitzed.
Also a lemon.
So I'm hoping that those things together will just...be singing.
Harry, is it safe to come over here? (LAUGHS) Yeah, it is.
I picked the wrong bowl, but it's alright. It's working.
What's the go? Are you doing the dough or...? Yeah, yeah.
Yeah? It's in there. Exactly.
It's happening? Yeah.
I might have just got a little bit on your shirt. You're kidding!
Are you joking? Just a little bit.
Just a small bit. Oh, no...!
(LAUGHS) Just a wee bit. It's alright.
Points deducted already. No, I'm only kidding.
Um, so, your dough... The dough looks alright.
That's good.
I'm going to take it out in a couple of minutes
and just fry a bit off and see how it tastes.
Righto. Good luck. Thank you.
I don't have a lot of time to prove the dough,
so I'm taking a bit of a risk making this dish.
But that's why I'm here -
to show everybody that I can create amazing food.
MAN: Go on, Mon.
MONTANA: today I'm cooking leek and potato croquettes
with a saffron aioli and a gremolata.
BILLIE: That's a nice, healthy amount of butter.
So, I'm sauteing the leeks in a lot of butter
to make them nice and rich and creamy,
and then putting that through some mashed potato,
and that's going to form the body of the croquette.
I've given it a taste. It needs a little bit of work.
Um, some cheese of some sort,
just to sort of amp the croquettes up a little bit.
(CHUCKLES)
WOMAN: Montana, what type of cheese is it?
Manchego. Yum.
MAN: That's it, mate. Nice, precise cuts, mate. Nice, precise cuts.
HARRY: (MUFFLED) It's good.
Oh!
ANDY: Julie! (GASPS, WHIMPERS)
(LAUGHTER)
(LAUGHS)
Sorry. Surely I'm not that scary!
I'm here to help, I promise.
I'm in the zone.
Looks pretty controlled over here.
Yeah, it's just this. Yeah, right.
It's just, I cannot... (MIMICS EXPLOSION)
..do that any faster than I'm doing it.
So all we're waiting to do
is basically for all of the liquid to kind of evaporate.
That's going to cook your rice. The rice to cook, yeah.
So, your fryer...
I'm going to make an anchovy bread.
Oh, nice. Over the top?
Yeah.
We have to use the deep fryer.
OK.
So I want to make this fried bread, anchovy, crunchy element.
So, ordinarily, you wouldn't put fried breadcrumbs on top of a paella
but I know that this is going to be really crunchy,
it's going to be really salty and savoury.
It's going to hit the brief.
Chhh. Chhh.
Lots of 'chhh'. Chhh.
I put in some cubed ciabatta bread,
which I know crisps up really, really nicely.
In love with Julie's deep-fried bread.
Like, that's a rock star.
Like, she just knows deep-frying bread will be delicious.
And then, in a pot, I put half of my little tin of anchovies,
and they kind of melt on the heat.
Then the other half of the anchovies, I just chop,
and I zest a lemon into that and toss it all together
and taste it.
And it's really yummy.
It's a bit of a showstopper, that.
Thank you. (CHUCKLES)
I've got my pasta dough basically ready to go.
How's the dough looking? It feels good.
Uh, pasta attachment.
I start getting ready to cut my pasta
and I'm looking for a linguini cutter.
Uh, fettuccine, fettuccine...
All I can see is fettuccine,
which is probably a little bit too thick
in terms of what I'm thinking at the moment.
I'll change it.
I pivot, and I decide to make spaghetti.
I usually do, like, a fettuccine or a linguine,
but doesn't really matter.
It won't affect the taste of my dish.
How's it looking, Haz?
HARRY: I'm checking on the dough to see how it has proofed in the oven
and it's doubled.
Good.
It's not super elastic, but, like, it's definitely doubled.
I'm going to roll the dough out
to make sure that it's all the same thickness.
It can't be too thick, or the dough won't cook the whole way through,
and it can't be too thin,
'cause then the dough won't hold the filling afterwards.
I can't believe the dough rose.
As I'm rolling the dough out, it looks gorgeous.
It's beautiful and silky.
But I need to get a piece of that dough in the deep fryer
to know that it's going to puff up,
because if it doesn't puff up,
then I'm screwed.
Julie's the only Favourite that is cooking today.
ANDY: Yeah.
There's this story of the socarrat - maybe it's not traditional.
Yeah.
I think that might be something that might, you know, make or break that.
Yeah, I agree. I agree. MELISSA: Yeah.
Then we've got Montana. So... Yeah.
If she can execute a perfect croquette,
she could just slide on in to win this. Yeah.
Can she bring it all together?
I'm not sure Chris is going to make it.
He's struggling with this combination...
Yes. Yeah. ..with his style of food?
So I'm not sure what will happen there.
Mm-hm.
I just had a little look at Harry's dough there.
I just have a little feel of that.
It's hot. Yeah, right.
Like, it's HOT.
So, super, super fast, quick prove.
Why not just do something you know 100% you've got enough time for,
you know?
HARRY: As I'm cutting all of the gnocco fritto up,
I've managed to make sure that they're all the same size
and hopefully - hopefully - it will puff just like they're supposed to.
MAN: You can do it, Harry!
It's time to chuck a little bit in the fryer and see if it puffs up.
Absolutely freaking out.
Puff, puff, puff, puff, puff...
Scary, scary, scary, scary.
Please puff. WOMAN: Is it puffing up?
If that dough doesn't work, that's it.
Game over. I don't have a dish.
Just absolutely... absolutely freaking out.
MAN: Puff!
I really don't know if that dough is going to work.
Hopefully, it was puff up in the deep fryer,
but if it doesn't, I won't have a dish.
I'll just have cream on a plate.
Puff, puff, puff, puff, puff. Please puff.
WOMAN: Is it puffing up? MAN: Fingers crossed.
Puff! PUFF! (CHEERING)
Well done. The gantry's screaming.
I'm jumping around.
I'm so, so, so stoked.
Ohh! (LAUGHS) Yes!
There's so much relief that that gnocco fritto has popped up.
Five minutes, guys! Five minutes!
(SPECTATORS SHOUT ENCOURAGEMENT)
MONTANA: While the croquettes are into the fryer,
I'm working on my gremolata.
Jules, can I steal some parsley?
About half of it - is that alright for you?
That's more than enough.
Thank you, my love. Thank you, darlin'.
A gremolata is basically a green sauce
with some really fresh ingredients.
It's got a whole bunch of parsley, lemon zest, some garlic,
and I've added those all-important anchovies.
It's all going in.
Mon, don't forget, Jock and Andy love anchovies, so don't be stingy.
WOMAN: Yeah, load 'em up.
I want this to be really fresh, vibrant and light
to sort of counteract the other components of the dish.
Is this the herb anchovy guy? Yep.
Is there any anchovies in that? Yeah.
Are you sure? There's a whole tin.
Mm-hm? Do I need more?
I might ask you that again - is there any anchovies in there?
There's a whole tin. Mm.
Don't make me ask a third time.
Is there any anchovies in there?
Yes! OK.
That's it.
Jock knows there's anchovies in there.
He can see it, I've told him that they're in there.
But he keeps asking me, and I just...
..I don't know what to think.
What do you taste first? Lemon.
Then? Parsley.
Then? Not anchovies.
Hmm. Interesting.
I've finally figured out what he's getting at -
he can't taste the anchovies in the gremolata.
Off I go.
All I know is I need to run to that pantry, get more anchovies
and finish this dish as best as I can.
CHRIS: I feel like, with my pasta,
I need to add a little bit more excitement to every bite.
It's kind of boring.
I'm going to have the crunchy element of the deep-fried leeks,
but it might not be enough,
so I want to add another element to it
just to make it a little bit more balanced in terms of texture.
Start pulling your dish together.
You've only got three minutes to go.
Come on! ANDY: Come on, guys! Three minutes!
I have to run back to the pantry.
Run, Chris! Run! Come on, Chris!
Go, go, go! Let's go, Chris! Come on, Chris!
Sometimes when I make mac and cheese,
I like to put panko breadcrumbs on top
just to add another crispy element.
I think it's going to work with this case.
Look at this guy! (LAUGHS)
(ALL SHOUT ENCOURAGEMENT)
Chris is adding a textural element, pangrattato,
which will be panko breadcrumbs.
But pangrattato is usually something more substantial,
like pieces of bread.
So there is a bit of a risk that the panko might get lost.
I'm up against some really good cooks up here,
so I need to add in as much flavour and texture as I can.
Oh, they're beautiful, Harry.
More anchovies, Mon?
More anchovies.
Put the whole 10 in.
Go, Chris.
I need to get a plate. I need to start plating up.
JULIE: There's this moment...
..where it feels like the roof opens up
and sunshine streams in and angels start singing,
because I'm looking at my pan...
I think I've got it. I think I've got it.
..and that rice looks cooked.
I think I'm going to make it.
I think the rice is nearly there.
I think I'm going to make this.
I do have a little sneaky peek at the bottom
to see if there's anything kind of sticking down there,
and it feels like I might have that nice burnt bottom.
Jules, if you win, can you cook us that?
Tonight, please?
Also, if you don't, though, is also OK.
Immunity is decided in one minute!
(CHEERING)
Yeah, Mon.
Go, Harry!
Oh, chopsticks.
Yes, Chris. Go, Chris.
You got leek.
JULIE: In my paella,
so the prawns get nestled back in among the rice
as soon as the heat turns off,
and then it's just time to garnish
with some freshly shredded leeks, some parsley, some lemon wedges.
And I top it all off with that anchovy crumb.
Don't be nervous.
(LAUGHS)
It's like saying don't be...51.
Start plating up, girls.
Let's go. Yeah, Mon.
Here it is. Gantry, give us a hand.
10...
GANTRY: 9, 8, 7, 6, 5,
4, 3, 2, 1.
(CHEERING AND APPLAUSE)
Jump.
Oh, my God. Thank you for the parsley.
JULIE: I guess my biggest doubt coming back
has been whether or not
I should have walked back into this kitchen,
expose myself to this level of competition,
this level of stress,
and revealed myself in front of all these other amazing cooks.
(BREATHES HEAVILY)
It's just an anxious thing to do,
to put your food down to literally be judged.
Ooh.
ANNOUNCER: Enjoy another taste
Well, you four started out the day
with a pretty friendly combination, we think -
leaks, anchovies, saffron and a deep fryer.
Let's see what you did,
and who's going to win immunity from Sunday night's elimination.
First up, Harry.
(CHEERING, APPLAUSE) WOMAN: Go, Harry!
Here we go.
Harry, what did you make?
So I made some gnocco fritto.
They have leek, ricotta and parmesan cream inside,
and on top is the anchovy with some parmesan.
I just wanted to do something super fun and super tasty
and something that I would want to eat, and I'm stoked with it.
I think they're so, so tasty.
So, I hope you do too.
Let's go.
Harry, definitely tasty.
To watch you do that in just 75 minutes...
It's a real success.
You proved the dough really hard, then you rolled it out quite thin,
and I think Jock especially thought, "That's going to be a disaster."
But it's...it's crispy, it's light, it's airy.
I'm actually really surprised in the saffron, you know?
Because it does come through.
Should be really proud of yourself.
A delicious savoury snack.
And if I started a meal like that, I'd be pretty happy.
Beautiful, pillowy piece of goodness.
Beautifully fried. So, nice work.
Thank you.
Well made, well executed.
Because you proved the dough so fast,
it's good that you did a really tight dough in the first place.
Well done, now. Thanks so much.
(CHEERING, APPLAUSE)
Let's go, Montana.
(CHEERING, APPLAUSE)
MONTANA: I'm feeling nervous taking my dish up to the judges.
The curveball today definitely wasn't what was under my cloche
with that deep fryer.
It was those anchovies.
So I'm just hoping that I nail the elements and the flavours together,
and that's enough for the judges.
Alright. What's the dish?
A leek and manchego croquette, a saffron mayo and a gremolata.
Cool. Yeah.
Ooh, a whole anchovy!
(LAUGHS) How good.
(LAUGHTER) You get a whole one?
Yeah... Yeah. Yeah. I got half a one.
Good.
Montana.
There's a lovely crunch on the outside of your croquettes.
The flavour of the manchego and the sweetness of the leek,
it's really beautifully suspended
within that nice pillowy, potatoey filling.
But these side hustles have so much flavour,
and it's just slightly disproportionate today.
The balance is a bit out.
With those two things together, it's like,
"Oh, man, there's a lot going on,"
and it takes a lot for me to say that.
Yeah.
I would have loved to have seen it be anchovy first,
then parsley, then lemon.
You just need to think about how everything goes together.
That's all.
Montana, I would be looking at that and going,
"How can I make this better?"
If you have that mentality every time you cook,
that can be sensational with every single ingredient you've got on now,
just put together slightly differently.
Thanks. Thanks, Montana.
(CHEERING, APPLAUSE)
Next up, it's Chris.
(CHEERING, APPLAUSE)
Today, I made for you a spaghetti with anchovy and saffron oil
with a pangrattato.
OK. How... How is your spaghetti game?
I think my spaghetti game is pretty good.
Yeah?
Chris, definitely more egg noodle than pasta.
Am I eating noodles or am I eating a pasta dish?
And then it's just the wrong texture of breadcrumb.
Yeah.
Pangrattato needs to have some kind of crunch and crispiness,
whereas panko, as you know, just, like, disappears.
Thanks, Jock.
I think that there was a little bit of hesitance
in thinking about how you would pull these things together,
and it shows in the composition and the balance of flavour there.
I'm glad that you decided to rethink the panko
and add the flavours to it,
because the flavour of the chili and the lemon,
that definitely does help.
This is not your best work so far.
Mate, I just want you to look up there.
Because the best thing about what we've done this year,
being Fans versus Favourites,
is you've got experts up there, you know?
And it could be even a fan that is an expert in this dish.
I think that you need to study up
and you need to make these guys your best friend
because there's some experts right here.
Yep.
But you've got to work for it.
I will. I'll do that.
Good stuff. Well done, Chris.
(APPLAUSE)
Last at the testing table, Julie Goodwin.
(CHEERING, APPLAUSE)
(ONLOOKERS SHOUT ENCOURAGEMENT)
Julie, talk to me about that.
JULIE: Today, with the ingredients that we were given,
I've made a paella with prawns and chorizo and leek.
Saffron in the broth and an anchovy and deep-fried bread...
..topping.
(ALL LAUGH)
And you're happy with it? I am actually, yes.
I tasted it. I think the rice is cooked.
I think...I think I've got a bit of that
little burnt bottom on there, and, um...
Yeah, yeah.
(MURMURS) Yeah.
Yeah? Yeah, it's there.
It's looking good.
Oh, beautiful.
Alright, let's try.
(CHEERING, APPLAUSE)
(LAUGHS)
Julie, the rice is perfectly cooked.
The prawn is crunchy and creamy, perfectly cooked.
The chorizo is not dried out and nasty.
That is an absolutely banging paella.
So...
..Julie, in the same way that
I didn't believe that a cauliflower soup
could be as good as it was yesterday,
you have knocked this one out of the park again.
Well done. (SIGHS)
Thank you. Thank you.
Julie, the hits keep on rolling.
The challenge ingredients, although we weren't asking you to,
were individually pronounced,
but there was a beautiful cohesion about everything.
Get a bite of that beautiful al dente rice,
and you...you have the hit of the saffron through it.
The leek, you know, beautifully charred on the outside,
beautifully sweet on the inside,
and then the fried anchovy.
My goodness, with the fried bread?
Um... Loved it.
Absolutely loved it.
Thank you. You know what the thing is?
It's... It's the socarrat that makes this.
Um, because it's like...
It's there. It's there.
Bucketload. So there.
And it's just got this beautiful, like, caramelised sweetness about it.
And along with the smoky chorizo, the perfectly cooked rice,
there are no fault.
I'm really, really happy for you.
Really happy. Thanks. Thank you.
(CHEERING, APPLAUSE)
WOMAN: Whoo!
Leaks, saffron, anchovies, and a deep fry.
Your job today was to create a winning dish
using those four things.
And although it seemed pretty straightforward,
I reckon it threw a few of you for a loop.
But there was one cook here that was not fazed.
She put her game face on...
..drew on her years of experience,
and delivered a dish that was success from saffron to socarrat.
The winner of the first immunity of MasterChef Fans Versus Favourites
is the one, the only, Julie Goodwin.
(CHEERING, APPLAUSE)
Yeah, Jules! Yeah!
(LAUGHS) (CHEERING, APPLAUSE CONTINUES)
Julie, how does that feel?
Unbelievable. Unbelievable.
I... Yeah.
(MUSIC STOPS)
(SNIFFS)
(GENTLE MUSIC)
When the phone call came to do this, I, um...I didn't know if I could.
So I've had a really...
It's been a tough... couple of tough years,
and, um, I didn't know if I was able...
(SIGHS)
..to come back into this environment.
Um...
And I guess my...
..my experience last time was very much that I...
..I fell over again and again and again.
I think I got to the end
because every time I fell down, I got back up.
And, um...
So the phone call to come here was a bit like...
(SIGHS)
It was just like the universe saying...
.."It's time to get back up."
(APPLAUSE)
(LAUGHS)
I just had so much fear, you know.
I had fear about going into my own cooking school and teaching classes.
(SIGHS)
And I certainly had fear about coming back here,
so to stand here in this kitchen and to cook a dish
and to have it be deemed worthy...
(SIGHS)
..you know, maybe I'm not done.
Maybe I'm not done. Maybe there's more for me.
A lot of this competition is about how much heart you've got.
Never seen...a greater display of heart...
..than right now with you.
Everybody walks their own way through depression or anxiety.
But if I had a message to give, it would just be,
just don't give up.
ANNOUNCER: If anything in this program has raised concerns
for you or someone you know,
please contact Lifeline on 13 11 14,
or lifeline.org.au
Sunday night on MasterChef Australia...
MINOLI: These newbies have no idea what they're in for.
..it's double trouble with a two-round elimination.
MELISSA: In round one,
make a jaffle that will save your entire team.
I'm going rogue.
Will a Fan or a Favourite
be the first to leave the MasterChef kitchen?
WOMAN: I'm just praying to the jaffle gods.
Captions by Red Bee Media