Rainforest BBQ Challenge | MasterChef UK | S07 EP13

Join the MasterChef UK finalists in a thrilling episode! From an intense rainforest BBQ challenge to catering a wedding in Port Douglas, the tension builds. The pressure continues as they cook for Chef John’s friends and family in Sydney. Witness the culinary adventure unfold with unique ingredients, exotic dishes, and unexpected twists. Who will impress Chef John and his esteemed guests? Experience the highs and lows of this culinary journey, from challenging tasks in the rainforest to the grandeur of a wedding feast and the nerve-wracking family gathering in Sydney. Don’t miss the heart-pounding moments in this unforgettable MasterChef UK episode!

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MasterChef UK is the ultimate culinary battleground, where passionate amateur chefs face intense challenges to prove their gastronomic prowess. From intricate mystery box tasks to high-pressure invention tests, contestants navigate the kitchen under the scrutiny of expert judges. Each episode unfolds with creativity, culinary finesse, and unexpected twists as aspiring chefs strive to impress and advance in the competition. With diverse personalities, mouthwatering dishes, and the pursuit of culinary excellence, MasterChef UK offers a thrilling journey into the world of competitive cooking, captivating audiences with the sizzle and drama of the kitchen.

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Welcome to MasterChef World TV, the ultimate destination to watch complete episodes of MasterChef from all corners of the globe. Experience the passion, skill, and creativity of home cooks as they embark on their transformative journey in the kitchen. Dive deep into a universe of flavours, traditions, and intricate cooking techniques. Here, every dish tells a story, and every episode is a new adventure. Join us for a world of culinary discovery.

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this is it after weeks of exceptional food 
it is the work of a Craftsman I think it’s  
astonishing hard grft and high drama the person 
who’s going home is Jackie thanks M good luck
guys it’s the start of the Master Chef finals 
Tim Sara and Tom are about to face the cooking  
adventure of a [Music] lifetime you 
can’t stand the he get out of the
kitchen only one of them will be crowned 
Master Chef Champion 20111 it feels amazing  
to be in the final three it’s been such 
an amazing journey so far winning would  
be like getting punched in the face 
with like a big happy fist I think  
if I hit the levels that I know I 
can then I think I can win [Music]
[Music] it it’s the first of the Master Chef
finals Tim Sara and Tom’s culinary Odyssey 
begins here 10,000 M away in [Music]
Australia the largest island in the 
world with a coastline that stretches  
for more than 20,000 miles this is home to 
a dazzling array of natural ingredients and  
a culture of family and Community 
built around the C celebration of
food the finalist Voyage of Discovery starts a 
th000 miles from Sydney in Northern queensland’s  
prehistoric rainforest I’ve always wanted 
to go to Australia um and I feel like this  
is the way to go to Australia it’s a little 
bit Apocalypse Now it’s really cool I’m very  
exotic what are the first impression of 
this environment is pretty scary there’s  
all sort of bugs and there was a snake 
curled up on a branch looking at me I’m
scared it is very different from being in London 
I have to say I never for in a million years  
dreamed when I entered the competition 
that I’d end up still in a Australian
rainforest
welcome to Australia this is my home this is 
where I grew up this is the start of a brilliant  
adventure for you you are in the oldest rainforest 
in the world it’s been here for over 135 million
years today what we’re going to do 
is going to give you a guide you are  
going to be introduced to ingredients 
that you have never seen before you  
have no idea what they’re called 
or how to use them and from that  
we’re going to ask you to cook us a great 
Australian barbecue for your guide and his
family over 3,000 different plant species and a  
wealth of of wildlife make the D 
Tree rainforest a unique natural
ladder but it’s also home to 5,000 
types of insect the continent’s  
largest crocodiles and four species of poisonous
snake so Juan Walker from the indigenous cucu 
yanii tribe is on hand to keep them safe to the gy  
the rainforest is everything to us it’s Medicine 
Chest Tool Shed supermarket and church all in one  
yeah we have everything we need up here it’s just 
knowing where to look and what to look [Music] for  
over 70% of the fruit in the bush is toxic so 
you really need to know what you’re looking for  
see those little berries just in there that’s a 
variegated thing don’t eat that one it’ll kill you
okay all right now just here guys is your next 
native Lily pilly or ryberry it’s called Lily  
pillies these are a common little shrub fan in 
the rainforest and quite a nice little tasting  
fruit they look like tiny little apples yes 
I was just thinking a little tiny pink Apple
camon let Dro mine this is like much more sort 
of obscure and Australian and interesting that  
I even expected because I’m not going to be 
able to cook with this stuff probably ever  
again again look at that this is your blue quom 
wow commonly found in the rainforest beautiful  
bright blue color it’s quite different isn’t it 
I don’t know what to describe that as I love it  
they’re so different to normal flavors they’re 
so different to the flavors that you’re used  
to tasting in a way it’s going to make the 
cooking part of this a real kind of voyage  
Discovery this is your native ginger plant the 
native language up here we call this stuff here  
jle we’ll strip the leaves take take the 
fish wrap the fish up in the leaves bake  
them in hot coals it has a very subtle lemon 
cented ginger flavor an aromatic aluminium foil  
exactly I’m totally borted with this kind of 
thing because and I never thought it was going  
to be to to have all your ingredients 
fresh and there for you it’s absolutely
amazing it’s going to be very interesting to 
see what the guys come up with the savy very  
interesting the master class is over Tim 
Tom and Sara now have 1 and a half hours  
to invent barbecue dishes choosing from 
various rainforest fruits including the  
Lily pillies red and blue quondong and mtry 
berries see what they taste like Peppers no  
they’re sweet and a range of Australian Meat 
and Fish including crocodile kangaroo mud  
crabs bar amundi and Australian crayfish 
or yabis what’s do this like better plus  
a variety of local fruits vegetables and spices 
including Taro and lemon Myrtle this uh let bread
[Music]
mate the Australian people are really 
sociable they like a Barbie they like  
their friends around the back Garden they like 
to cook but they also love to impress massive  
task I don’t want to see a load of disappointed 
Australians to you [Music] John Tom has chosen to  
use the baramundi and the mud crab baramundi 
you cooked baramundi before no what does it  
remind you of bit like a sea bass it looks 
a bit like and you expect those crabs to be  
the same as as any any other cross station 
I’ve got to work on the bases that they are  
because I don’t know anything and I’ll try 
them cooking the same way I would cook a  
normal crab and we’ll see how we go tar rout 
you cook this NOP I’m just hoping there’s no  
surprises I don’t know absolutely so am I for 
Tom right now it’s about the crab boiling it  
cooling it picking it and all the work that 
goes with making that crab salad is going to  
be difficult for him it’s not a vast amount in 
him [Music] for getet the berries give me some
[Music] pasta Sara has selected the yabis and 
the crocodile but it’s not just the unknown  
ingredients that have thrown her I don’t cook on 
barbecues I find it irritating so that’s me with  
the barbecue it’s a hate hate relationship 
have you ever cooked on a barbecue no never  
on a barbecue no but this is just like a grill 
top right yeah yeah yeah you know it’s really  
out of my comfort zone big style come on it’s a 
well-known fact that gondoliers finish their day’s  
work in barbecue everybody knows this I don’t 
understand why SAR feels so nervous all she’s  
going to do is put a bit of oil on the barbecue 
and her meat will cook [Music] beautifully Tim  
has got a fantastic opportunity today to put 
some weird and wonderful ingredients together  
which he loves to eggs look awesome salt what 
are you cooking mate I’m cooking kangaroo it’s  
rubbed with W seed and lemon murtle I’m making a 
lily pulley and monberry barbecue sauce with Sho  
string Taro for dessert I’m making french toast 
with um this vanilla ice cream vegetable thing  
and uh s sort of simple tropical Australian fruit 
compot do you know until the compt I never had a  
clue what you were saying are you building these 
dishes based around your your your pallette I’m  
building these dishes based on what I would cook 
if put in front of a barbecue in my own backyard  
he is decided that he’s going to take on the 
dessert lots and lots of wonderful tropical fruit  
and then he’s putting French toast with it French 
toast on a barbecue not something I’ve ever seen
before food is duing 15 minutes 
15 minutes 15 minutes [Music]
okay the cuu yanii tribe are believed to 
have inhabited the rainforest for 10,000  
years and have an unparalleled 
knowledge of all that it has to
offer I’ve always lived here and grown up here 
and most of the fruits that are on the table  
today I’ve remember eating them as kids so it’s 
going to be interesting tasting it differently  
to what I did well I think they’re trying some 
different stuff they’ve never worked with before  
so it’ll be interesting yeah what they’ve come 
up with well I’m expecting the kangaroo I hunt  
that meat and it’s yeah I’m hoping it’s going 
to taste as if I cook it at home now [Music]
with minutes to go the unfamiliar ingredients 
are throwing up a few surprises crab was  
virtually non-existent so um it’s going to be a 
c flavored salad as opposed to big [Music] salad  
I’ve only got one thing left to do let’s get 
these horrendously large seeds out of this  
delicious vanilla ice cream thing it’s some kind 
of gigantic fruit tastes an awful lot like [Music]
vanilla Sara seems to have gotten 
herself out the doldrums I just  
hope she has cooked those crocodile steaks [Music]
[Music] okay
any your choices looks lovely hey this pineapple 
looks all right don’t get this at [Music]
home Tom has stuffed the baramundi 
with bush berries bread and garlic  
and barbecued it in Native Ginger leaf 
he’s also used the mud crabs to make a  
salad with ginger and chilies served with tarot
[Music]
crisps oh the fish is lovely the Barrel’s lovelyti 
I think it’s just got to Perfection haven’t had  
bar Mundy like that before definitely yeah 
exceptional crab salad fantastic my taste bsor  
on Park suers Sals crab was really good um there 
just wasn’t enough meat in it interesting flavors  
in there little sharp bits mellow bits sweet 
crab nicely dressed not a lot of crab Sara has  
marinated and barbecued crocodile and served it 
with a lily pilly Bush Plum and Mt Berry Chutney  
she has also used the yabis to make a salad with 
habiscus petals mango macadamia nuts and blue
quondong crocodile’s a bit tough really tough 
yeah it’s like Ro kill crocodile I found the big  
bilgore I mean the crocodile I actually found that 
a bit tough but it had a fantastic flavor yeah y  
Sal great she got the abies right no perfect I 
I really enjoyed that um just um getting little  
explosions on like all sorts of little like fresh 
berries yeah I really enjoyed fresh meaty that’s  
good what on Sara yum Tim has cooked wle seed and 
lemon Myrtle spiced kangaroo served with a lily  
pilly and mtre Berry barbecue sauce and shoestring 
Taro he has also made a hot tropical fruit dessert  
with barbecued French toast and served it with 
the vanilla flavored flesh of the ice creen
Bean the kangaroo I preferred a bit more cooked 
but it’s real lovely yeah I did like it half raw  
the way it was so I didn’t mind it spiced up the 
way it was it made a difference I like my kangaroo  
rare so I think it’s great my favorite dish was 
the French toast never seen that done before in  
a barbecue especially with the um cooked tropical 
fruits and everything on it so it was a real good  
dish I like that pineapple dish I could make 
with some more of that you it all together  
really really sweet cooked tropical fruit the 
French bread and the lovely vanilla [Music]
delicious very surprised what these guys have 
done done very well just keep it simple and  
you can get some really nice flavors out of where 
you are I think they did well with um not knowing  
really what worked with what they did a marvelous 
job [Music] that’s a great way to kick it off and  
I think for the most part I think he did a pretty 
good job you know I pulled it out of the bag which  
I think is an achievement for me not having cooked 
on a barbecue before in in the middle of a forest  
so I think I’ve done all right I’m not an outdoors 
type person I’m a city boy um but that was fun it  
was a tricky test they come out of it very very 
well but what comes next is absolutely [Music]
huge it’s day two Tim Tom and Sara are 
traveling 60 km South along the Queensland
Coast this is the fishing town of 
Port Douglas where the rainforest  
meets the Great Barrier [Music] 
Reef it’s in this Tropical Oasis  
and 35° heat the finalists culinary 
Ambitions will be tested to their
limits welcome you’ve had an introduction 
to Australian Cuisine and you have seen  
firsthand how important family and 
friends are there’s a wedding going on  
here today to lovely people Liz and Glen 
are getting married you are catering for  
their wedding oh dear oh my god wow everybody 
remembers the food on their wedding day it’s  
really important you can either make 
their day or you can spoil it off you
go for a lot of people and probably me included 
your wedding day is the most important day of  
your life and um having good food is a big part 
of that so yeah I’m just I’m just glad they didn’t  
ask us to make the cake food is important at 
the wedding it’s the major talk about uh you  
talk about the the bride and groom and then 
you talk about the food the one that I think  
everybody remembers more than anything else is 
when they went to the wedding and the food stank  
so I think from our perspective we’re going to 
need to make sure that that doesn’t happen today  
the bride and groom have entrusted the three 
Master Chef amers to design and cook their  
wedding menu the reception is taking place at the 
five-star Sheran Mirage service under the hotel’s  
executive chef clouse Kellen the wedding starts 
at 6:00 so you’ve got 3 and a half to 4 hours  
to prepare yourselves and I will be around 
to watch you thank you Chef thank you thank
you they have just 4 hours to each 
prepare 50 Exquisite portions of their own
food come on Sara has designed the main 
course and has chosen a rack of lamb with  
potato doofen was and a Jerusalem arter choke 
flan perfectly cooked lamb for all those people  
all at the same time she is up for a big big 
challenge first SAR must trick 16 racks of
lamb the bride has requested that they’re all 
cooked medium the only thing I’m worried about  
at the moment is the amount of work you’ve got 
to do you’ve got to do potato doin wies which  
means peeling all the potatoes getting them 
sliced and that’s going to take you about 3/4  
an hours just to peel the other CHS I’ll I’ll 
I’ll manage it will you yeah I will do you  
know what I really like about you today yeah 
you’re confident you got a big smile on your
face I am going to do it it’s just that 
I need to concentrate a bit more and  
talk less Tom is making the dessert a white 
chocolate and coconut panacotta with a white  
chocolate granita and pineapple crisps 
that granita is IC and the panacota has  
got to be really cold so he’s got to 
Plate up 50 and get them out in this
heat it’s tropical out there how long do 
you WR a Granit will last before it turns  
into a puddle uh minutes and you’ve got a cut 
pineapple really fine yeah that’s not too bad  
though because I’ve only got to do like 100 
slices that’s fine right what’s pring me is  
you’re going I’ve only got this and I’ve only 
got that I’ve only got to do that I’ve only got  
to do that well that’s the way I calm myself 
down at the moment to be honest all right all  
right it’s a beautiful dessert if you can get 
it on a plate and it doesn’t melt exactly if I  
can get the panel cart set then the rest 
of it I can carry on with a normal Pace  
but uh yeah there’s there’s there there’s 
some time pressure on the go to be honest
while Sara and Tom have chosen classic dishes 
for the wedding menu Tim has designed a more  
unusual starter that’s large of chicken shank a 
cheese ham and pumpkin cro mure and a Manhattan  
sauce made from bourbon vermouth and orange juice 
the inspiration behind this was me smelling F LEC  
cheese and thinking that smells like pumpkin so 
I wanted to put them together with the chicken  
cheese on toast with pumpkin through it look 
Tim’s invented but the fact is the guests have  
no idea what sort of cook Tim is and will they 
really think it’s extraordinary adventurous or  
just weird with the bread and cheese prepped 
Tim’s next step is to chop roast and puree  
the pumpkins ready to add to his sandwiches oh 
hang on any ham I need some ham the only thing  
that’s bothering me is your presentation I’ve 
got it all sorted I’m going to have a nice red  
pool of sauce on the bottom Little Triangle 
of crook mon you’re in the middle chicken  
shank resting on it like that chicken and a 
sandwich chicken and a sandwich breakfast of
champions in less than 3 hours Elizabeth 
will be sitting down with her family to a  
wedding meal she is trusting three amateurs to 
deliver it’s very important that the food goes  
to plan and that everyone’s happy cuz I put 
a lot of effort into this wedding so [Music]
yes Tim sandwiches are prepped 
oops and he makes the start on  
the chicken legs each one must be 
skinned and trimmed the chicken uh  
the chicken never ends as soon as I think 
I’m done with the chicken chicken there’s  
more to do with the chicken with the 
clock ticking Tim decides to take a
shortcut these were taking way too long 
to trim so I’m just going to chop them off  
really yeah that’s nice huh than that yeah 
do you I mean that looks like roadkill and  
that looks like something fun but they take 
ages yeah but that’s life sacrifice the look  
of your dish I won’t be able to get it done and 
then there won’t be a dish to look nice come on
[Music] push prep time is over but Sara has 
run out of mixture for her artichoke flans  
have you got any more Arch chokes anymore AR 
chokes um not peeled not cooked two what are  
you going to do then well uh I don’t know 
get some out chokes on now you’ll be all  
right Tom’s granita must be completely Frozen 
before it can be divided up for plating still  
a little bit liquidized thought it was 
completely set I just have to put it back
in seriously cold Chiller I wouldn’t 
be very happy on my wedding day if I  
uh had crappy pudding to eat because 
someone didn’t do their job properly  
so suppose it’s the most important task 
we’ve had in terms of the audience because  
it’s their wedding day and they’re 
never going to get to do it [Music]
once I can make you happy make your dream 
come true do you Glenn take Elizabeth to  
be your wife I do do you Elizabeth take 
Glenn to be your husband do you promise  
to be true to him in good times and 
in bad in sickness and in health  
amen beautiful they are married let’s 
give them a big clap you may kiss the
bride [Music]
right the good news is she said yes the bad 
news is they are now running on [Music] time  
Tim is up first we’re doing okay although 
these last minutes are just going to be  
crazy oh damn it Tim’s running back was 
in for he’s got his chicken in the oven  
up here he’s got a sauce on a stove next to 
Sara he’s got his sandwiches on his bench  
in his own little room he’s all over the 
place Tim your chicken’s done that’s the  
alarm for your chicken yeah yeah but 
okay it’s cool boy need to check that
with the starter about to go out Sara begins 
to cook the 16 racks of lamb which must be  
served medium once they’re browned how long 
in the oven something like not more than 12  
15 minutes you sure I’m sure 12 [Music] 
minutes please put your hands together  
for the brle party and the same [Applause] 
even [Applause] uh just so that you know the  
bride and groom have arrived we’re going 
to put a sandwich on the plate with some  
sauce if you could just rest this bone 
sticking up on the sandwich okay come on  
now guys service has started the waiters 
will be here in 1 minute to get food out
[Music] okay you’re not saying anything to him 
are we doing it right here or what yeah uh it’s  
looking great [Music] guys well done keep on going 
you’re over halfway don’t let [Music] up service
please oh man oh was [Music]
hard just
hesitate Tim has designed a starter of 
chicken shank on a cheese ham and pumpkin  
Croc mure served with chicken crackling 
Manhattan source and edible flowers
I’m impressed by the presentation 
of Tim’s dish somehow or another  
he’s made an elevator into something quite 
special very clever I love the idea of it  
I think it looks great it is absolutely 
perfect for the occasion perfect clever
boy different very different um and it went down 
really well I really enjoyed it yeah very tender  
and I love the little sandwich as well really 
nice thought it was an 11 out of 10 nice very
nice it’s really
tasty it’s time for Sara’s man and she has 150 
pieces of medium lamb to carve we are ready for  
service no no we got another try to C let’s 
get him cracking huh outside there is a delay  
the bride had a bit of a dress malfunction so 
she’s getting stitched up at the moment I’ll  
go and kiss the bride later then my Train’s too 
long and they’re trying to um we’re trying to  
otherwise I keep tripping over my dress we wait 
a few maybe one more minute thank you okay we  
need to have food now please another 2 minutes 
ship sorry 2 minutes we need to go now go go
[Music] go come on come on come on this is 
too slow miles too slow yeah okay sa no no  
no what we going to have to do is put one on 
the be one on the meat you on the sauce all  
three of you are doing every job you doing the 
team BS and the Gin on you’re going to do the
sauce
keep on going you’re near there 
looking good Sarah that’s that’s  
the last portion Sarah hold on so thank you thank
you I was so
scared
Sara’s main course is lamb served on potato doino  
with a Jerusalem arter choke flan 
a red wine reduction and a herb
sauce I like that I really like that there’s a 
bit of mint in there which is Tangy it’s good  
seasoning on the lamb I love the Jerusalem aroke 
I that’s lovely I think some of the Lamb maybe a  
little bit under but some of is also quite well 
done so the problem is inconsistency that’s the
issue what are you doing there the lamb is um it’s 
quite tasty it would been cooked a little bit more  
been really terrific it’s very rare but lucky 
yes I know the flavors are really really really  
nice tender perfectly cooked excellent the Lamb’s 
nice the potato is delicious they’ve done a good
[Music] job so how far long about 
15 minutes yeah a bit less or
12 the temperature outside is still close to 
30° I don’t think he realizes the speed he’s  
going to have to work at to get granita to 
those tables in this weather from this hot  
kitchen still frozen we can start putting 
these the plates yeah I’ll just show you  
where they [Music] go to keep it frozen the 
granita must be the last thing added to the  
plate tell us let me know what we need to do 
okay we need to picked up pop in there that’s  
it are they ready yeah yeah it’s good it’s 
good it’s good it’s good it’s good service
please
be careful with be really careful 
with the shot glasses yeah it was  
a real pleasure thank you very 
much for letting me cook in your
kitchen for dessert Tom has made 
a white chocolate and coconut  
panacotta topped with a macadamia nut 
Paraline disc and served with a white  
chocolate granita fresh pine pineapple 
fresh mango and a Pino Noir and orange
sauce
M that white chocolate granita is very 
very cold and very very crisp and somehow  
or another it seems to cleanse your palette 
I think it’s great I think the star of this  
show is the panacotta with a praline on the 
top I love the flavors in Tom’s dessert love
them
the coconut ice cream is just beautiful I can 
eat it all day I like the ice cream coconut  
one it’s good the panacotta was to die for 
very very nice the wobbly thing cream kind  
of yeah that was amazing and the sauce that 
went with it that was beautiful yeah I want
more
that’s [Music]
nice we chose these three because we thought 
they’d be able to coope with what we threw at  
them John and they have stepped up to the 
mark Tim today was absolutely inspired I  
thought it was a great great dish and the 
diners loved it it’s a little bit like  
producing really high quality Renaissance 
paintings on an assembly line in a factory  
that’s the level of cooking it has to be Sara 
started the task with a smile on her face some  
confidence she knew what she was doing and 
she delivered really good food it was very  
hard extremely hard um I guess it’s a 
learning cup but I’ve smiled more and  
more and I’m enjoying it more and more that’s 
why I think Tom ended that meal brilliantly I  
thought his dessert was lovely it was just 
about real concentration today making sure  
that I did everything in the right way to get the 
right effect loving it always ready for more of
this there is no doubting these three guys are 
exceptional but there’s a task coming up that’s  
very very dear to my heart and they’re going to 
have to work really really hard next up Sydney
Tim Tom and Sara have already impressed 
one family in the rainforest another on  
their wedding day and now they 
must cook for one final family
gathering
we’ve got a special task for you today very 
special task John has created an exceptional  
three course menu and today you are cooking his 
food for his friends and family here in Sydney a  
special day for John C Ro he’s nervous you can’t 
let yourselves down you can’t let John down
20 years ago I left this country 
20 years ago I left this country  
and went to England the beginning 
of my working life started here in
Australia I did four years of apprenti ship and 
there’s plenty of people who influenc my life  
in food and today those people are coming for 
lunch I’ve cooked these dishes many many times  
before but never ever for these people I’m yes I’m 
very nervous but at the same time I trust these
guys it is vital that I do well today um I don’t 
want to disappoint John I don’t want to disappoint  
myself this is equally exciting and terrifying 
if it goes wrong today it would be probably the  
worst possible challenge for me to screw up 
on there’s going to be a lot of expectation  
you know and John’s going to want to make sure 
that everything that goes out is uh absolutely  
on the money so yeah I’m going to deliver today 
I’m absolutely going to deliver today we don’t  
have a huge amount of time Tim desserts you’re 
there Tom main course you’re there Sarah you’re  
on [Music] starter I think for me this is the 
sort of start of their journey I want them to  
understand that they can actually change their 
life if they do persist if they keep on working  
hard today’s three courses will reflect Jon’s 27 
years as a chef I got to have to Wi this Sara is  
making a Thai crayfish omelette a dish that John 
had on the menu in the first London restaurant  
he ran 16 years ago I love Thai street food love 
it and I when I went to Thailand and there was a  
woman and she deep fried these three duck eggs in 
this massive walk and it floated the top this egg  
raft and then she put Palms over the top of it 
wrapped in newspaper and it was amazing what’s  
in my room oh my God a lot of work involved in 
that a lot of hard work she’s going to have to  
knuckle down and she’s going have to wear a smile 
on her face see this really important to me today  
yeah I know okay don’t let me down on this one 
big smile please it’s fairly complex there’s a  
lot of pages so I always as I do have a little 
bit of a Panic Station and then it makes sense  
to me to start Sara Cooks the crayfish in a stock 
how pretty are they yes they are beautiful color  
and uses the shells to make a beast okay what I 
want you to do now is I want you to smell it it  
doesn’t smell of seafood it smells of carrots 
and tomatoes I don’t want to smell of carrots  
and tomatoes I want to smell of seafood Tom’s m 
is a dish inspired by the person who first taught  
John to cook when he was six my nana when I was 
a young kid used to make amazing roast beef and  
cauliflower cheese that’s what it’s all about 
okay my nana um was an extraordinary cook and  
that’s I suppose the first time I really started 
to cook properly so that’s where it comes from  
the dish comprises beef cheek canalone a beef 
fillet all those three have to be exactly the  
same Dimension okay and brazed beef cheeks 
I suppose my main concern is the beef cheeks  
just to make sure they’re tender enough I’ve 
made them before exactly the same way twice  
and they’ve come out one time amazing and one 
time like pieces of rubber you know we need to  
do a good job we need to make sure that he’s 
happy what comes out so yeah there’s a lot of
pressure dessert today is for Tim it’s a classic 
the dessert is an homage to John’s apprenticeship  
as a teenager a lot of the recipes that 
they’re going to be using today like how  
to make ice cream for instance was one of 
my first things I learned and as an PR in  
my first year one of the things I used to do 
was have to make Su Tim is making a vanilla  
toffee Soule two ice creams one vanilla and one 
toffee a honeycomb and chocolate biscuit and  
a chocolate sauce you’re going to need every 
bloody minute okay really huge you got a lot  
a lot a lot a lot a lot a lot to do I don’t 
really mind the dessert I think I would have  
been equally stressed out with any for to 
be honest so we’ve had an hour guys [Music]
already my ice cream is setting 
slowly very slowly so I’m really
[Music]
[Music] nervous so today for lunch we have my 
dad he was always in the kitchen cooking he  
loved his food loved to cook Doug Doug please 
please sit down John seemed to take everything  
in if you showed him how to do something he 
could do it quite quite successfully without  
you being there the next time M Mary’s here 
today because when I was four my mother died  
and um we moved away to live with my grandmother 
so my Auntie Mary is here I suppose as you know  
a person who was a guardian growing up and um 
representing both my mother and my grandmother  
I always thought he’d be a good chef and he’s a 
mighty chef and he made Peter in my kitchen one  
day and I had to get out he had flour everywhere 
I love you John Dench he was the chef who when I  
was in my third year of my apprentiship took me 
on two years of very very fun memories and John  
and I have kept in touch um for 20 years come 
in you’re you’re John you must be John please  
come John was 17 when he came to us from the 
outset from the goget he wanted to be a great  
chef a great friend of mine today is also for 
lunch guy called Mike mcer I started working  
with Mike in London funny enough great great 
cook and became a great mate you’re right Mike  
great great to see you you know I’m sure it’s 
going to be emotional for him today cooking  
not only with friends but with family um you 
know that’s that’s an amazing thing and of  
course one of the most important people in my 
life right now Mr Greg Wallace I’ve known Greg  
for 20 years and if there’s anybody who I’m 
scared about cooking lunch for today it’s Mr
Wallace everyone’s out there are you okay 
no you’re not okay no my ice cream’s not  
sitting look it’s been there for an 
hour and a half can I say you can’t  
actually get thrown out the competition 
just relax just relax just relax you’re  
all right thank you thank you and how they 
doing they good they’re lovely I have never  
been in one of your kitchens as quiet and 
scary as this ever are you sure you’re okay
fine with half an hour until lunch Sara 
needs to get her marrons on the barbecue  
just check it a second because it’s it’s 
it’s hot but I’m not sure how hot it ISS to
be [Music]
one is
it no dead no way in the world no right 
big fry pan please quickly quickly quick  
get as hot as you possibly can it’s going 
to be fine we’re going to get there we’re  
going to get there being disappointed with it 
but hey ho meanwhile Tom checks on the beef  
cheeks yeah baby turn them over and then 
put them back in again half an hour yeah
yep and makes a start on the
canalone we’re getting there I think we 
got a little way to go but we’re doing all
right but Tim’s vanilla ice cream is still 
not setting I’m really worried even if this  
sets in time we still got another batch to 
do so it’s really nerve-wracking B still  
not setting I mean it’s not it’s not 
anywhere near set the machine is not
working
okay what are we going to do about this 
ice cream thing then we are going to  
serve it as an attractive milkshake 
then that’s a nice idea it’s a way
away we are presently 20 minutes from service 
we don’t have a barbecue uh our ice cream is  
not set uh we got pasta there the cheeks have 
still got to come out of the oven so yeah we’re  
up against it like probably up against it this 
menu’s just got John R written all over it I’m  
really looking forward to having The Omelette 
where don’t do that until you got the thing yeah  
beef is always acceptable isn’t it actually 
dessert sounds absolutely beautiful I expect  
the food to be top-notch we got the last three 
contestants here if it’s not Top Notch what are we
doing it’s now up to the finalists to serve a 
lunch that reflects a lifetime Swan like exterior  
and like a swan underneath the water and paddle 
like M I’ll be all right I hope that’s exactly  
what you want absolutely wonderful the Marin 
are ready and it’s time for Sara to start her  
omelets in the middle and then around the outside 
right it’s got to come out now Sara I’m draining  
the oil good careful don’t break it up don’t 
break it up here right okay fill it up go for
it be confident with it push push push 
push push push push just drop that on  
top of there like that ah it’s a million 
bloody deges it’s hot I do of [Music] it  
okay we’re done be careful it’s 
my mother sister out there oh my
God hi hi enjoy Sara has made a starter of deep 
fried Thai omelette stuffed with crayfish peash  
shs and bean sprouts and served with crayfish 
medallions a Char grilled Maron and a crayfish
Beque Marin’s beautiful on its execution is 
fantastic the lightness of the the whole dish  
but the lightness of the bisque is is 
terrific what I was impressed with is  
actually the cooking of the the crayfish 
medallions on on top it was absolutely  
perfect so she’s done very well I I don’t 
get a chance to eat Marin very often but  
that is just uh lovely and moist and soft 
absolutely fantastic tastes different to  
my OMS that I cook at home I think sar’s done 
very very well cuz this isn’t Sara’s typical
food apart from a little bit of stress to 
try and make it look good I think uh we went
okay Tom starts cooking the canalone drop 
them in let them sit and warm that’s it  
perfect but I think you got to 
just check your sauce it’s too
[Music] salty let’s get this canalon sorted out  
and get from there get them all cut 
ready to go get them all done first
go that’s very fine I’m really happy 
about that let’s go mate let’s go let’s
go two rars you know who they got to go
yep sir thank you Tom has cooked John’s beef 
threeways made up of a beef fillet a square  
of brazed beef cheek and a beef cheek canalone 
served with a cauliflower cheese puree and parsnip
crisps the steak is just pull pull apart that’s 
just delicious the cauliflower puree was was uh  
really lovely too I could have cooked a little 
bit longer for me but absolutely beautiful and  
the sauce was wonderful the cheek is absolutely 
spot on it’s it’s had the right amount of time  
and it’s it’s anxious Tom’s done well here cuz 
John loves his beef and I love that sweetness  
of that parip as an accompaniment to the 
bigger beefier flavors Tom should be pleased  
with [Music] himself in a way I think it really 
helped me actually today I mean pressure-wise it  
was pressure but it was the type of pressure 
that I like cuz I knew I had to do a good job  
and I feel like I did finally it’s Tim with 
his ice cream now being served as a milkshake  
the success of Tim’s pudding rests on the Sul 
cut all the lumps up cut the lamps up that’s
it fine 15 minutes [Music] okay
[Music] we have a real issue here the 
sou are not cooking and we have a real
issue they all just exploded all of
them is it just a cosmetic 
issue no that havn’t worked
they’re literally
exploding no we got no said ice cream 
exploding suls we’re going to we’re  
going to have to serve it as it is you can’t 
serve food that’s no good Tim you literally
can’t once again Tim must try and save his
dessert soon FS were a complete 
failure myd is make new [Music]
sus this guy don’t feel bad about it let’s 
just get on with it let’s just hope it
works fingers crossed be right 
yep fingers crossed be right
all right something we can do just go
[Music]
wa
ready I don’t think you have done
okay first two are yep go these two go [Music]
okay [Music]
okay hey okay sorry for the weight I 
really appreciate your patience there  
you go Tim has rescued the dessert by 
making a chocolate sule with toffee  
and vanilla milkshake a honeycomb chocolate 
biscuit and a dark chocolate [Music] sauce
M beautiful chocolate just sets it all off 
well I’m a great fan of soues so I’ve been  
looking forward to that all day and uh 
I wasn’t let down the Sul was lovely  
the Sul is terrific great flavor great 
consistency lovely looking Soule I mean  
that’s beautiful that is light and it’s that’s 
lovely that ice cream now that is just delicious
[Music] flavor that was a disaster people 
think I use liquid nitrogen for show which  
isn’t true one of the main reasons I use it 
that’s cuz it makes ice cream fast I really  
could have gone for some liquid nitrogen 
[Music] today the good thing is Tim kept  
on going and I admir that he didn’t stop 
he kept on going I’m really proud of him  
cuz when it’s like that it’s just awful it’s 
[Music] awful well it’s down to two stop it
this a bit this is a bit weird well 
welcome back to Australia John and  
uh the food and the company has been 
excellent and I’m just wondering if  
we can do it again tomorrow no 
cheers no way thank you cheers
cheers [Music] big adventure huge adventure and 
I can’t get the the grd off my face they’ve done  
it they’ve achieved we brought them halfway 
around the world we give them things they  
never cooked before an environment they never 
seen before they have done brilliant well I  
think these three are absolutely brilliant 
how are we going to separate them I have no
idea we have taken Sara so far out of a comfort 
zone no longer can she rely upon Italian food and  
she’s learned so much more I Australia has been 
an amazing um experience very important from now  
on that I carry on performing at this kind of 
level it’s Paramount really if I want to be the  
one Tom continues to surprise me whatever we 
throw at him he just picks up the mantle and  
he goes with it I’ve Loved Australia really 
really having I feel like I’m you know really  
really psyched up for this now I feel like I’m 
maybe peing at the right time Tim the guy has  
tenacity he’s stuck with it and a great cook 
needs tenacity he’s just always on it thinking  
and trying harder and harder I’m not giving up 
I still want to make great food I still want to  
show John and Greg and and show the world that 
I’m a good cook I think they are coming of age  
I think they’re probably ready for what we’ve 
got in store for him next cheers guys really  
well done thank great day really fantastic day 
and and because you have done such an amazing  
job here we’re going to send you to a place 
where there are 18,000 restaurants where you  
will be working alongside some of the greatest 
chefs in the world we are sending you to New
York oh my God New
York next time New York I’ve never done 
anything in the same league as this got  
to be perfect Sarah come on my man while it’s 
still hot huh all right are you good Tom let’s  
step on it the other dishes are up then back 
for the ultimate dinner the toughest audience  
probably I’ll ever have that there can be no 
room for ero start thinking like a professional  
cook it’s a bit overwhelming actually oh my 
God 1 and 1 half minutes this meat’s going to  
be too dry if I have a look of the in my eyes 
it’s cuz I actually am afraid I’m not doing it  
and I’m in a state come on Sarah come on come 
on come on you got one shot you miss it it’s
[Music] over