First Celebrity Winner in Celebrity MasterChef Australia | S01 E10 | Full Episode | MasterChef World

Celebrity MasterChef Australia S01 E10 Full Episode: The final involved three rounds, a Taste Test, a dessert-only Invention Test and a Pressure Test, with points being won as the contestants progressed. Based on accumulated points, Rachael Finch and Kirk Pengilly came third and second respectively, with Eamon Sullivan declared the winner of Celebrity MasterChef Australia. Subscribe: https://www.youtube.com/MasterChefWorld

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I love cooking and I’m in it to win it I
don’t do things in halves you have to
have more than a passion for food you
have to have dedication and you have to
practice I want to win this competition
to win this would be a great achievement
come on guys you need to have an eye of
a tiger and a roar of a lion we need
some hustle and bustle welcome to the
most famous Kitchen in Australia the
this is celebrity Master Chef Australia
it’s like going to the Olympics I want
the gold medal it began with 18
celebrities from politicians to sport
stars all with a passion for cooking you
don’t make mistakes in this show and win
but to survive they had to impress three
of the food world’s toughest judges dig
deep you can do it oh my god get your
skates on I am getting my skates on has
she bitten off more than she can chew
I’m going to give it a red hot go so
watch out woo give me a push-up any day
of the week what are you going to say
about this dish this looks like spew I’m
thinking to myself uh-oh I should have
done a pork job along the way they’ve
tasted both disappointment and victory
I’d eat the whole thing if you put that
in front of me that is delicious that is
one hat territory yay I want the recipe
off you I have loved every moment in the
master chef kitchen it was such a rare
treat to spend that amount of time doing
something I loved but time to go home
and run the states over 9 weeks the
hopeful amateurs have cooked culinary
wonders designed by the heavyweights of
Australian Cuisine please welcome Tony
bson Stephanie Alexander Matt Moran
Kylie Quang they faced the toughest
challenges the cambush is coming to get
you they are torturing us and enormous
pressure this is not an easy place to
work if this was my kitchen I’d be
kicking your butts and now it’s down
down to the final three celebrities yes
this is going to be one hat of a
competition Kirk pengilly the rockar
who’s also a crowd bler in the kitchen
this is Michael bker Rachel Finch Miss
Universe Australia with the skills to
match her beauty I want to prove to
Australia that I can cook and aan
Sullivan the Olympic swimmer with the
Golden Touch for desserts I’ll do
anything win tonight three challenges
stand between them and the Ultimate
Prize the of your life start right now
they’ll face off in a taste test go head
to-head in the invention challenge who
thinks of that and finish off with an
epic pressure test this is where the
competition is going to be won for the
winner
$50,000 to the charity of their choice
I’m here to win this thing and the title
of Australia’s first celebrity Master
shief 10 weeks ends now here we
go I’m feeling
fine hang on it’s the
crazy turn the heat up baby we all fire
we going to take it to
the you can get it we can make
[Applause]
it you
see here and now I’m
feeling h on
crazy want to take you to
the up baby we come on come
on I’m K pangal I’m a founding member of
the band in excess I’ve made it all this
way to the finale I must be okay at
cooking that there is exciting I won the
signature dish it’s really really
nice I won the pressure test it’s the
first Bal Alaska that we’ve had the
Christmas dinner where I teamed up with
Aon you’re through to the next stage
it’s an immense feeling getting
recognition from the judges look you
listening to me you need one the shangar
challenge was a nightmare
[ __ ] but I did it well and they loved it
that
scolopes perfectly cooked that was kind
of a real high coming out of a real low
Kirk pangi welcome back to the master
chef kitchen and the finale of celebrity
Master Chef how you feeling a bit
nervous yeah but uh just elated that
I’ve made it through to the final so
let’s introduce finalist number two Miss
Universe Australia Rachel
Finch I’m Rachel Finch Miss Universe
Australia thank you this competition has
completely blown my mind away never done
this before it requires Focus attention
love passion Rachel congratulations
thank you what is that to get to the
finale we had to make a chocolate swirl
cocombush the cocombush is coming to get
you I’ve been on stage in my bikinis in
front of millions of people but this was
tough I’m struggling to find anything
wrong with it what will you do next you
continue to surprise and amaz us if the
ingredients go my way yeah I’m happy if
the challenges going my way maybe just
maybe I can
win Rachel Finch you standing here in
the finale of celebrity Master Chef you
said you wanted to prove to everyone
that you can do more than just model I
wanted to show another side of myself
not just that I walk out on a catwalk
and I’m a human coat hanger I wanted to
show that I can cook I can think on my
feet and I love to do what I do let’s
meet finalist number three Olympic
swimmer and medalist aan
Sullivan my name is Aon Sullivan I’m a
professional
summer I think the point when I realized
I was a genuine Contender was when I
pulled off a dessert I’m
excited and then another one we love
that P it sort of made me feel like I
had a chance and going all the
way I think the turning point for me was
being in the kitchen at atude
restaurant and being in the bottom too
it made me realize that had to pick up
my game if I wanted to stay in it till
the end I couldn’t be happy to be here
I’ve had some some good dishes and some
bad dishes and uh this is make or break
time this is it you’ve got to perform
Amon Welcome to the the finale
congratulations on making it here thank
you will you win well I think the thing
I’ve learned over my career is that
instead of focusing on the end result
you focus on the process along the way
and that’s something that I try to take
to my whole life and I’ll be taking to
the kitchen
today Kirk Rachel Aon this is the finale
you fought so hard to
reach now just the three of you remain
in contention to win that title so what
are you playing for we’re talking about
that hugely heavy trophy
and of course
$50,000 to the charity or Charities of
your choice so Kirk who are your chosen
Charities the Eye Foundation which I’m
an ambassador for I’ve had a pretty
interesting eye history nearly went
blind uh in my 20s with gloma and I felt
a real Affinity with what the eye
foundation’s doing their Research into
ey health and my partner Lane’s
foundation called aim for the stars and
Rachel my my chosen charity is the
Australian Heart Foundation why is that
so special to you my grandfather passed
away of cardiomyopathy which is a heart
disease and my eldest brother also
suffered with
[Music]
cardiomyopathy and Amon your chosen
charity my charity is swim survive stay
alive uh it’s initiative by the Royal
life saving Society of Australia uh it’s
to promote the awareness of child
drowning and this was close to you for a
very personal reason wasn’t it yeah um
when I was younger I rode into a pool on
my tricle I think I was four and uh I
was lucky that my dad was around to jump
in and pull me out so it’s very close to
my heart and I’d never thought about it
until later in my life and and the
recent drownings you realize how lucky
some people are and all kids should
learn to swim
yeah right it’s a finale we’re at the
pointy end of the competition this is
the bit that counts here’s how it will
work three rounds and in each round
you’ll be fighting it out for
points
whoever’s got the most points after the
three rounds will be the one that will
take the title of a stray as first ever
celebrity Master
Chef Kirk Rachel Aon the ride of your
life start right
now there’s one thing you need if you’re
going to make it in the world of food
and that’s the ability to
taste and so
we head to the first
round the first challenge
today is the taste
test oh great I love the taste test I
loved watching it on the original master
cheef and I think I’ve got you know a
pretty good pette to sort of tell what’s
in a
[Music]
dish so let’s introduce the dish that
you’re going to be tasting for the taste
test the dish is a classic we’ve all
heard of it we’ve seen it hopefully the
three of you have eaten it in the past
it’s prepared by a
chef who has a
passion for Spanish food he’s one of
Sydney’s best chefs he’s one of
Australia’s best chefs he is none other
than sha Connelly
I’m Sean
Conley head chef of Astro restaurant and
Shan’s
kitchen what I love about Spanish
cuisine is the colors the flavors the
ingredients it just all comes together
and represents the Mediterranean for
me as soon as I see the large flat pan I
knew straight away that it’d be a Paya
Sean Connelly welcome to the master chef
kitchen thank you Gary Sean what exactly
is the dish this is a my classic version
of
paa paa is just a classic Spanish dish
but you speak to any Spaniard his mother
has own particular recipe and there’s
hundreds of different variations on this
dish right guys it’s time to have a look
at what you’ll be tasting
today
ooh I lift the lid on the hot and the
colors and the flavors were so beautiful
they were all jumping out at me and it
just it looked like a piece of art
Kirk have you ever cooked a paa before I
have you have is it similar to this um
it smelled similar Rachel I’ve done it
once
before it definitely didn’t look like
this Hon never cooked one
before there are 25 ingredients in this
paa so it’s really important that you
look you identify you taste stay focused
be positive so you can win this
thing in front of George and I are
25 ingredients all of which are in that
beautiful paa by Sha
Connelly you will each get the chance to
taste the paa name an ingredient
correctly and you get one point we are
going to cap the maximum number of
points that you can receive as an
individual at 10 points name an
ingredient incorrectly and you’re out of
this
round C it’s time to rock and roll it’s
time to
taste okay
[Music]
[Music]
C lots of ingredients that are
completely obvious when you look at it
but are they tell us your first
ingredient cook I’ll start off with the
obvious um
muscles they’ve just got a knack at
making you feel on edge and feel a bit
nervous it’s so obvious there muscles
just say yeah you’re right it’s bleeding
obvious
[Music]
muscles you are correct black muscles
are in the Pella well done Rachel please
step forward and identify your first
ingredient in the
paa you could taste the mixture of
ingredients the spices the saffron
everything in there was in one
spoonful so you’ve got 24 ingredients to
choose from now and you’re choosing
prawns
prawns
prawns of course they’re in the P well
done amen step forward and taste a
Pella
Ross
rice rice is sitting right there it’s
the base of the dish is there rice in
the
paa yes there is rice in the
paa C is your second
[Music]
taste
[Music]
uh
calamari of course calamari is in the
[Music]
Pella shizo sausage definitely an
ingredient yes Charo is in Sha’s
[Music]
paa you have 20 ingredients left to
choose from Amon go for crab
crab there are crabs in the
Pella well done
Aon congratulations you’ve all got two
points each C step up for another
taste lemon there is lemon in the P well
done C
[Music]
clams
clams could be clams could be peppies
George could be peppies no they’re
smaller are they
peppies oh
[ __ ] what’s the matter
Rachel they’re peppies I
think
yes they are clams well done
Rachel so I pick up my next choice I’ve
seen it right from the start I know the
smell I know the flavor
time can you taste time in there I meant
to say ah
no I miss said it well you’ve named time
let’s find out whether
time is in the p
blur out the wrong word and uh as soon
as I said it I knew I was wrong but it
was too
late aan there is no time in the
Pella I stuffed it on the most simple
herb that I use all the time Aman you’ve
picked two ingredients correctly so you
have two points out of a maximum of 10
in round one of the
finale that’s one
down
now it’s down to you too it’s a double
header Kirk against Rachel I felt more
confident now that there was only Rachel
and I so I’m starting to play a bit more
strategically so I thought well I might
as well tell it what it is
Rosemary
Rosemary there is Rosemary in the P well
done
[Music]
Kirk
tomato are you confident after Aman’s
experience no when I cooked it I used
tomatoes and that was a basic recipe so
surely sea put tomatoes in
his there are tomatoes and Sean cony’s
paer well done there’s 10 ingredients
down 15 to go
parley parley is in Sean con P well done
man red chilies is my next guest red
chili chili paa it goes together
perfectly G do you think Chili’s in this
dish I think they might be a hint of
chili okay chili of course comes in lots
of different gues doesn’t it maybe it
wasn’t Chili’s maybe it was capsicum
with a chili
[Music]
flavor yep oh there are red chili and
it’s in the guise of Harissa which is a
chili paste they play on your mind so
much I’m so nering we’re halfway through
the ingredients and it’s neck and neck
at Five Points
[Music]
each
capsicum there is capsicum in the P I’m
going to say green beans and there is
green beans in the Pella garlic there is
garlic in the P well
done sa ching
ching
fish C there is fish in the
paa I know you don’t like the word hope
but I hope there’s onion in there do you
know your your
onions I think you do well done there is
diced onion in the Pella well
done eight points each this man here is
seething he can’t believe that you are
running away with this
race hmon what a
disaster it’s one word for it yeah seven
ingredients left Kirk name that ninth
ingredient salt
salt jizo salty George Thea
SE would sha Conley put salt in his
paa salt is in the Pella it’s flakes
Soul Rachel Step Up Kirk is thr thrown
down the gauntlet with nine
points there’s six ingredients
left wow I’m a little bit
unsure
um
water I think that sha would have mixed
the saffron and the water and then use
that as a as a
[Music]
stock there is no water in the
p and I’m
out Rachel water a legitimate choice but
in this case some you got to think like
a chef would he put water in that paa I
wouldn’t George wouldn’t sha
didn’t at least I got eight points I’m
happy that I’m up there and it’s it’s
it’s almost 10 good try thanks but join
uh Aon in the naughty
Corner Rachel gets eight points uh six
points more than me which isn’t a total
nightmare but it’s six points it’s going
to be hard to make up Kirk it’s down to
you buddy Step Up up let’s see if you
can name the 10th
ingredient well I guess the obvious one
next to
stock stock is in the payal Well Done
Kirk that’s 10
points that’s the maximum amount of
points you could have got out of this
round you’ve set yourself up to win and
you two a your work’s cut out for you
now Rachel you’re not too far behind but
aan
two points to
10 being in last place is somewhere I
don’t like to be I’ll take it use as
motivation for the next challenge let’s
find out what the remaining five
ingredients were in Sean Connelly’s
beautiful p h on from the black pig
chicken really smoke Paprika in there
the land of Spain is definitely all
about the rap
olive oil round one over round two’s
next Bring it
on I know now that I’ve got a massive
battle ahead of me I’m going to have to
cook some great dishes hope for some
slip ups and uh focus on making some
good
[Music]
food end of round one the taste test aan
you’ve scored two
points Rachel
you’ve done slightly better with eight
points and right out in front on 10
points is Kurt congratulations excellent
performance thank you you know I got the
maximum points you can get for round one
it’s really important for me to hang on
to my lead so I’m I’m just really
determined to give it the best shot I
can our second finale challenge is an
old favorite of
ours you may not think the
same the second round of the finale
is the invention
test last time we did the invention test
we had a partner so now we’re on our own
and pressure is on and for the first
time ever it is
purely a
dessert invention
test it’s a bit daunting I’ve seen
Rachel make desserts and she’s really
good at it so I think she’s going to be
the one to try and beat today this is
where the invention test is going to
work you’ll go into the pantry you’ll
see two core ingredients you’ll each get
to choose which of those two core
ingredients you want to cook
with plus you can choose 20
supplementary ingredients to make
amazing stunning
spectacular
sweets okay now the moment of truth
let’s go into the pantry and see what
those core ingredients are so that you
can make that beautiful restaurant style
and impressive dessert let’s
[Music]
go you’ve all got a really difficult
choice to make right now a choice of
what core ingredient to go with that
will hopefully give you that Advantage
going into round
three the first core
ingredient
is
[Music]
strawberries immediately drawing a blank
I have no idea what I could do with
strawberries and if the other ingredient
isn’t something that I can
use I’m stuffed the next core ingredient
[Music]
is
[Music]
chocolate
yummy M yum
yum big decision to make Kirk what’s it
going to be
strawberry or
chocolate I just can’t really think of
anything to do with the strawberries so
uh I’m going to give chocolate a
go Amon you got a lot of ground to make
up what’s it going to be strawberries or
chocolate I want to go for chocolate got
a lot of ideas in my head and I’ve got
nothing to lose I’m just going have to
go out and a limb and put all my eggs in
one basket and cook something
amazing Rachel what’s it going to be
chocolate or strawberries I’m going to
go with the strawberries they’re in
season and they are tasting their
absolute best right now and the boys are
both going to do chocolate so I want
something
different I’ve been labeled the dessert
Queen and it is a lot of pressure
because they’re expecting me to give and
present a beautiful dessert that not
only tastes good but looks good as well
Amon you’ve picked the chocolate come
over and collect your
ingredients I’m going to make a
chocolate
Del almond FL almond FL a chocolate
delas consists of numerous layers A
Biscuit pastry base a cream Bret layer a
chocolate mous layer and then a
chocolate glaze
layer milk
eggs blueberries I’m making a strawberry
bevir with a strawberry syrup and a
Chantell
cream
sugar now I need c of sugar I’ve chosen
to make a flowless dark chocolate cake
with raspberry dipped in chocolate
floating in a raspberry coie the
flowless chocolate cake is a lot denser
than uh a cake with flour and it’s very
rich I think it’ll please the judge’s
pellets so simple you’ll cook an amazing
dessert we’ll go in there and taste it
and then we will score each dessert out
of 10 points that means there are 30
points in total available for you to win
some of you need all those points
amen it’s the finale it’s round two you
have 2 hours and your time starts
now the first thing I do when the
challenge starts is start my Mison plus
so I prepare everything I measure out
all my ingredients and I begin making my
bavoir mix there are a lot of elements
that could go wrong in my dish I’ve made
the separate elements of this before but
never have I tried to construct it in
what I’m doing today the big question is
will I get it done in 2 hours I don’t
know I’m going for broke I’m going to
use every minute of that possible and uh
hopefully I can serve it up on the plate
what are you making making a biscuit
base for my uh my dish yep it’s a
chocolate deliss it’s a biscuit base
with a cream bolet layer and then a
chocolate m l covered in chocolate CH
with a bit of uh white chocolate and
serve with a vanilla cream a have you
made it
before parts of it oh you’re combining a
couple of quite skillful elements here
are you going to be able to bring that
together well that’s that’s the
challenge of the day for
meaz so far behind I got nothing else to
try
except big gun exactly I really need to
make this dessert special I’m not going
to get any closer by doing average
dessert I’m going to put it all on the
line here and go For Broke so you’ve got
lots of points where you got it cook
cool cook cool cook cool which means you
need time in between that how you going
to get it
done magic mate you have picked a big
one I wish you the best of luck thank
you [ __ ] [ __ ] [ __ ] [ __ ]
[ __ ] Rachel what’s happened it’s like a
volcano I know I just spoiled my oh you
scaled it haven’t you I know sorry what
is your dessert I’m making a strawberry
bavoir with some strawberry syrup on the
outside and dried strawberries poking
out of the top with um some cream
chantilli next to the strawberry so it’s
bringing strawberries and cream onto a a
nice restaurant style plate it’s a
classic mousse I mean I remember making
that at trade school yeah that’s the
plan but can we get there fingers
crossed thank you what problems do you
see in this uh dish um the Bevo falling
apart um not having enough time for it
to set properly and the strawberries not
being dried properly sounds really
beautiful good luck Kirk
pangi tell us what the dessert is that
you’re doing it’s a rich dark chocolate
cake dipping some raspberries and some
chocolate okay with uh vanilla cream so
you’re making a cake with some whipped
cream and raspberry so that doesn’t
sound too hard how long’s that going to
take you to do you got plenty of time
but the cake takes about 90 minutes in
the oven it’s a really slow cook so I
got to kind of get cracking have you
made it before yes how long’s it taking
you about 3 and 1 half hours three and a
half what the hell are you doing three
well I was doing it slowly and you know
it was sort of with friends and were
there a few bottles of wine in between
yeah all that but I’m pretty sure I can
cram it in we’ve only got 2 hours so it
may have been the wrong choice for me I
don’t know yet but I really got to work
fast to get the cake into the oven in
time now aan here he’s doing a super
complex dessert he’s probably got four
or five elements in this one tart or
delas do you think he’s B off more than
he can chew oh my gosh this is huge
texturally if he can pull that off’ be
fantastic be amazing you know what
though this what I love about Aon he’s
the true competitor he’s that far behind
he’s pulling out all the stops to make
himself a
winner 30 minutes down 1 and 1/2 hours
to go C you need to get that chocolate
cake in the oven it takes 90 minutes to
cook you’re running out of
time a little over 30 minutes is up and
I finally put the main cake into the
oven but I also pour some of the cake
mix into a couple of little um
containers as a safety in case the cake
doesn’t work out so I figure at least if
I have a couple little ones there I’ll
be able to present them and hopefully
they won’t know any different we’ll just
have to wait and see while the pastry
base is resting and my cream blazs in
the oven I start preparing a chocolate
cream for the Moose as soon as I start
folding in it looks beautiful it’s
chocolatey it’s smooth there’s no lumps
it looks great exactly what I was hoping
for with less than 90 minutes to go I
start making my chocolate di raspberries
I’ve never dipped raspberries in
chocolate before a few weeks ago I tried
dipping Orange in chocolate and it
didn’t work at all so I’m a bit nervous
I pull my Bevo into my molds and just
before I put them in the fridge I think
to myself they’re too runny it was like
a strawberry milkshake when it should
have been a thick Rich
custard I know they’re not going to set
in time so it’s back to the drawing
board I have to go back measure my milk
whisk my eggs whisk my cast of sugar and
begin the whole process again it looks
like you’re making it all again what’s
happening yeah exactly I’ve done this
process before so so what what’s in here
the gelatin and the um milk right can’t
boil gelatin oh when you boil gelatin it
compromises the property of the gel
start again I would change it personally
divide that recipe by four and make one
very small amount and set two of these
put this in the freezer and give
yourself a way out what good about
having a plan is having a good plan B
semi fro okay Gary suggests I do a semi
Fredo but I really really want to my
Bevo so I start again but I make a
smaller version so I start boiling my
milk for the third
[Music]
time you have 1 hour to go and when we
talk about being a competitor this is
what we mean the concentration the skill
come
[Music]
on I’m doing really well I’ve got the
chocolate mousse mix in the fridge the
cream blet in the blast chiller and next
I move on to the caramel
Source I’m getting really worried
because my custard is still not the
consistency that I want it Gary comes
around and realizes that more or less
I’ve got scrambled custard 80° that’s
all you need to take it to you’ve boiled
it it’s so scrambled okay so I think we
need to go to our good plan B our semi-
freight old strawberry and hope that
they set and freeze which they have how
long did they take to freeze just out of
curiosity about 10 minutes wow 10
minutes you know what you got time to do
is take that mixture and add more of
this which is your [ __ ] all
right yeah taste that taste
it play with that recipe right bung it
in two of those get that tasting
beautiful so it tastes like strawberries
add anything else you want into to make
it spectacular and freeze it and I’m
looking forward to your semi Fredo of
fresh summer strawberries okay I decided
to start one last time on my bavoir I
really really want to play aoir because
that’s what I came here to do but I
don’t know if I’m going to make the
[Music]
time guys you got a half an hour left in
this second round of the finale don’t
give up now when you’re so close you
never know you just might come up with
something
brilliant with half an hour to go I’m
starting to get worried about the
chocolate cake initially it Rose really
high and now when I look in the oven
it’s sunk right down again I don’t
really know what that means but um yeah
I’m starting to get
worried at 30 minutes to go I decided to
pour six molds I put two in the blast
freezer two in the normal freezer and
two in the fridge hoping that I’ll
spread my chances out so that one of
them will be fine you know what George
Kirk and Rachel have buckled
under the pressure of this finale
challenge The Invention test let’s be
honest Rachel’s first attempt at bavoir
is not a BVO she can set them into a
semi Fredo and freeze them which means
semi- Frozen or if they sit in the
fridge and there’s a lot of gelatin in
there they’re going to be like little
squash balls so I got my fingers crossed
for that second batch Kirk he’s doing
this chocolate cake basically with
raspberry coie the problem is is he
going to make this chocolate cake into a
restaurant quality dessert it’s a
pedestrian you’ve got to do something
special I’d I’d rather see something
layered you know where it takes in all
those beautiful little raspberries
something that’s really delicate and
gorgeous now whether or not this big
chalky cake is going to deliver that
that’s another question I decided to
check on my little chocolate cakes and I
pull one out just to test it I cut into
it and the top just cracks and falls in
at an angle like this meaning meaning
that there was sort of the top and then
a whole pocket of air and then the sort
of the chocolate cake mixed down the
bottom not good but the other one looks
good I just don’t know if it’s going to
have a pocket of air between it and the
cake as well H we’ll have to
see when I think the chocolate Del are
set enough I use a blow torch around the
side of the tin carefully so that I can
slide the tin off and dress it with the
chocolate
glaze I’m running out of time I think
think I’ve cooked the big cake long
enough so I run it over to the blast
freezer to hopefully cool down really
quickly you have 10 minutes to go in
round two of the finale don’t forget
guys there’s 30 points each up for grabs
in this round and some of you definitely
need them so C is your cake me ready in
time um I have a backup plan mhm mini
versions yeah that there this is a
pretty simple dessert it’s got to be the
presentation has got to look spectacular
to keep you in the lead yes I understand
I shall do my
best I take one of my earlier bavo out
of the freezer and use a blow torch to
apply heat and and get it out of the
mold and I am ready to pick that thing
up and throw it at the end of the room
I’m so
frustrated hello how’s it
going ugly trying to make a bad for what
is it not setting not setting too runny
well what happens if it doesn’t hold you
um well I’ve got some frozen ones here
so I was thinking of doing like a
strawberry ice cream yeah smart idea
finally I decided to play up a semi
Fredo this is the best I can do
considering the circumstances and that
everything hasn’t gone the way it
[Music]
should to put the glaze on the chocolate
delas I put them on a wire rack and pull
the chocolate over the top so it drips
all over the delas once the chocolate
glazes where I want it to be with the
white chocolate I’ve melted I put it
into a Piping Bag and uh drizzle that
over the top of the chocolate deliss
it’s looking great I’m pretty sure I’ve
cooked it all really good I’m starting
to get really
excited you’ve been possessed by some
strange French pastry yet what’s going
on that’s spectacular the underdog
coming out of me I think yeah is this
just like a chocolate Lea yes those were
the test runs they look great am that’s
really
thanks guys you have 5 minutes to go
you’ve really got to be putting these
desserts on the plates now if you’re not
thinking about it oh my goodness you’re
in trouble come on I’m really relieved
that the Cake’s held together it looks
good I decided to still try two so if
the main cake doesn’t work out I’ve got
my little ones a safety
in the Final Touch for the chocolate
delas is one by one very carefully
placing the roasted almonds around the
side of the Delise I’m picking alond by
Armond making sure they’re full they’re
not cracked I want them to look as good
as
possible guys you have 60 seconds left
of round two of the finale come on come
on Rachel dig deep I’m plating my dish I
put my strawberry syrup on I’m just
stressed because nothing has gone the
way I want it to my bad V hasn’t turned
out but this is the best I can do I
really just hope they like it I’m trying
to Plate two up at the same time I
realized that I probably should have put
it all on a bigger plate so that I could
actually spread it out more they both
look crowded you have 10 seconds to
go 9 8 7 6 5 4 3 2 1 that’s it step away
well done guys brilliant brilliant
effort so so walking into the restaurant
with my flowerless dark chocolate cake
I’m just hoping they like the
presentation Kirk can you smell the
title of celebrity Master Chef yeah
definitely I mean is it in your gr we’ve
got one challenge to go and after this
challenge is judged we’ll all have a
really good idea of of where we’re all
heading okay well I think we should Dive
[Music]
In
[Music]
next C I look at that and I go it’s
going to be a good chocolate cake it’s
dense it looks moist and it looks dark I
like chocolate cakes like that chocolate
dipped raspberries I sort of look at
them it and I go o that’s a bit naff but
then I eat one and go I could sit in
front of a big bowl of them and just eat
them away
presentation
very home economics year
11 it’ probably look better in a
tupperware
container the issue with this dish is
it’s cramped it looks crowded you you
you can’t really get to appreciate each
of those individual elements it’s a
dessert that tastes like a restaurant
dessert but it’s not plated like a
restaurant dessert thanks guys than good
it’s my turn next I’m second up and I’m
not feeling that confident a semi Fredo
is meant to have the texture of Frozen
mousse and mine is like rock
hard Rachel you got to pick the core
ingredient and create your own dessert
how did you find the experience the
worst out of the competition so far you
never know right it might tastes amazing
and blow our socks off because you’ve
done some really beautiful stuff your
crock and Bush was phenomen
I know so why did I ruin this you know
like I just I’m angry because I had the
opportunity to do something that I
usually do well and I tried something
different and I didn’t do it as
well oh it’s it’s hard it’s frustrating
Rachel it’s not what you intended to put
in front of us but we’re going to taste
it and score it on what it tastes like
okay
[Music]
[Music]
I think what you’ve done is you picked
beautiful sweet strawberries and you’ve
captured all those flavors in two
principal elements on that plate which
is the semi Fredo and that coie that’s
to be commended what I don’t like about
it is although it sounds really mean
it’s basically a beautiful
popsicle it’s not a disaster I don’t eat
it and go oh that’s disgusting you can’t
eat that if you gave that to 10 kids
with sticks in it they love it no but
they love it they absolutely love it the
whole point is you put something up that
can be scored that can Garner some
points okay thanks
it’s my turn to take my dish to the
judges I’m feeling nervous I’m feeling
confident but you never know with these
three they have such a sensitive palette
they can pick out the smallest floor in
any
dish Aman this is a huge leap from that
beautiful light chocolate mousse to here
something with multiple processes
multiple textures was that you’re
thinking to try and do something
spectacular that might gain you some
ground on the other two yeah I felt like
I had to get the Whipper snipper out to
get out of the the weeds and uh pull out
something big to to try and get some
points back it may be a disaster you may
cut it open and it could be a fiasco and
it could all come tumbling down don’t
jinx me so George please do the
[Music]
honors
[Music]
a Amon I kid you not that is one of the
top three desserts I’ve had this year
that is absolutely stunning the only way
I can describe it to the Layman it’s
just like the softest melti lightest
Marb you’ve ever eaten in your life that
is unreal you know I think for all of us
we’ve had moments here at Master Chef
but I think this is a food moment that
the three of us one of the best will
never forget because it’s an absolutely
beautiful dish from a guy that didn’t
know the difference between Rosemary and
time to a guy that’s pulling this out of
his hat you you you’re a freak the one
thing that dish could have lacked was
the crackle of a brulee top but those
almonds provide not only that textural
difference it has a complimentary flavor
it ties him with the Sal the caramel and
ties him with the chocolate it’s the S
of dessert that you could see coming out
in a three hat restaurant and going oh
this posture Chef’s pretty good and
that’s freaky coming for a man who swims
for a living but Rachel is six points
ahead of you Kirk is eight points ahead
of you so a lot depends on not only how
well you’ve done but also on how well
they’ve done as
well Kirk Rachel Aon we’ve tasted your
invention test desserts using the core
ingredients of either chocolate or
strawberry we’ve each marked your
dessert out of 10 points that means in
this round they’re a total of 30 points
each let’s look at where you stand at
the moment Kirk you’re in the lead on 10
points Rachel you’re snapping at his
heels with eight aon’s lagging behind on
just
two
Rachel I scored your
dessert five out of
10 not your greatest work not what you
wanted to put in the plate and really
although there was Flavor there wasn’t
texture and it didn’t look amazing
enough for the finale
mhm I scored your
dish four out of
10
Rachel five out of
10 lucky enough it’s only round two what
happens in that final race is the one
that
counts Rachel you scored eight points in
round one 14 points in round two giving
you a current
total of 22
points I’m used to trying my hardest at
everything and being the best at
whatever I do I know I could have done a
better job but I’m happy that I did
something kir the number to beat is
22 you’re on 10 still feeling
confident um yeah hopefully I can do
better than 22 um let’s see I scored
your
dish seven out of
10 K I scored your chocolate
dessert 7 out of
10 I scored your
dessert eight out of
10 oh good
i’ hate to play poker with
you you tell us you don’t do
desserts come on Flavor
spectacular delicious
yummy but that presentation just ain’t
for
restaurants hence why you lost two
points from me but well done thank you
George gives me an eight I’m kind of
surprised in a way I guess you know it
really is is about taste Kirk at of
round two you’ve scored 22 points from
the three of us that gives you a total
of 32
points fantastic how do you feel I’m
really happy yeah well done thank
you Aon whoa that’s a score to beat
isn’t it
32 big task what do you think of your
chances just hoping I get more than
another two points
I just want to double my total well as
we always say it comes down to taste we
have tasted your dish
Aman I scored your
dish 10 out of
[Music]
10 wow amen I scored your
dish 10
out of
[Music]
10
Amon I gave you can out of 10 as
well wow fre1 the first time on Master
Chef let alone celebrity Master Chef I’m
speechless I don’t know where I pulled
this from we have had better desserts in
the master chef
kitchen they’ve been cooked by Matt
Marine
Katrina canani by the great Chefs of
Australia they’ve not been cooked by
contestants that is a freakishly good
dessert from a freak of a swimmer who’s
also a freak of a pastry chef
unbelievable Amon you sit on 32 points
equal first place with Kirk i’ would
love to take out this final rounde
coming from two points to 32 it would be
something that I’d Savor and and
remember
forever you three are amazing Cooks
you’ve done some amazing stuff in this
competition I can’t wait for the next
[Music]
round so round three so close now so
close but there’s one massive hurdle
that stands in your
way the pressure
test I love pressure tests because I
love following a recipe and I love being
told what to do so let’s look at what
the pressure test is remember same
recipe same time limit same ingredients
there are 30 points on offer here we
taste your dishes and we each mark them
out of 10 I can taste the wi I can just
taste it so close there’s one final
hurdle and uh it’s not going to be easy
so the question is what is the dish that
you’re all going to cook in this last
and most important
round it’s a dish made by one of the
hottest his
chefs in
Australia his restaurant cut and Co was
recently named the best new restaurant
in Victoria please welcome Andrew
McConnell I’m Andrew McConnell I’m the
chef owner of color and COA Melbourne
and today I’m preparing the final
pressure test for the celebrity
masterchief I’ve cooked for 20 years and
traveled and worked overseas
the dish I’m preparing today is very
challenging I’m really looking forward
to seeing the celebrities you know give
it the best you thanks for joining us
hey M George and Matt how you
doing Andrew the guys are desperate to
know what they’re all going to cook
today please show
us roast chicken with brazed out chokes
broad beans and a burnt bter sauce Yum
Chicken vegetables fresh fresh
ingredients it didn’t look too hard to
make actually Andrew this is a finale
the whole idea this has got to be a
tough dish roast chicken how hard can
roast chicken be unless the chicken
perhaps isn’t cooked in a usual manner
oh
no yes what is that it’s roast chicken
baked in a salt crust with hay
hay with chicken I mean who thinks of
that the crust creates a pressure cooker
as a chicken bakes it steams its own
juice along with a hay which imparts A
really lovely subtle Barnard flavor and
the resulting chicken is moist succulent
and very very juicy this dish succeeds
or fails on this moment when you cut
that pastry crust you know know whether
that bird is perfectly cooked or whether
you have a disaster on your hands it’s
as simple as
that I think we should have a
look
wow when we carve the bird the M should
be completely moist and succulent and
just cook through Andrew what issues do
you think our celebrities might have
with this dish first off I’d have to say
that the uh the salt crust there’s no
perforation or tears or holes so that no
steam can
escape while this is cooking in the oven
you’ll be balancing and juggling four
other recipes
what no we’ve taken the leg from the
chicken we we bone the leg we’ve rolled
it in some Panetta and trust it we’ve
also got artichokes that are cooked in a
method called
barag we have a sauce made from burnt
butter and also hiding underneath a
pureed sauce of potato and garlic I’m
freaking out just inside because this is
unlike anything I’ve Done Right guys
shall we taste this beautiful
creation I was going to dig in you
should have
[Music]
M wow absolutely incredible um the
chicken literally just melts it slides
down my throat it’s so
[Music]
moist that saltiness from the bacon over
the the thigh the garlic from the sauce
and then the burnt butter sauce just
works perfectly
together
yeah it’s fantastic I mean it’s moist um
it’s a miracle a miracle W degree of
difficulty Andrew what do you reckon I’d
give it a 9.5 out of
10 in my eyes I’d give it an 11 out of
10 it’s a challenging dish Andrew is
going to hang around be staring down
from the balcony looking at what you’re
doing you can at a crucial moment raise
your hand and ask for help remember
there’s a maximum of 30 points that you
can be awarded for your dish so for you
Rachel this is your chance to catch up
for you Aon and Kirk this is your chance
to romp away into the lead so nobody can
catch
you study time is over you have 2 and 1
half hours to duplicate Andrew
McConnell’s beautiful
recipe this is the round that could make
you you a celebrity master cheef your
time starts
now time starts I feel sick and I get
stuck into making the
pastry the first thing I do is get my
ingredients out and start making the
salt
crust to make the salt crust I mix flour
rock salt table salt eggs and
water
[Music]
there is a heavy silence in the room and
you can tell everyone’s concentrating
because this is the challenge that will
win the
competition I am 10 points behind Amon
and Kirk so to win this challenge I’ve
got to perform at my my best and somehow
the boys have got to do really bad so
I’m under a lot of pressure right
[Music]
now before you wrap the chicken up in
the pastry you have to remove the legs
and cut off the wing tips and I’ve done
it before I actually learned uh how to
cut up a chicken when I was about 18 I
[Music]
think I seasoned the cavity with a bit
of salt and a lemon wedge and some
thyme th not Rosemary
[Music]
th chicken here I
[Music]
come cuz I’m at the back in this
challenge looked like I had my pastry
out before uh Rachel and and
[Music]
Aon Aon you looking busy yeah it’s
something like I’ve never cooked and
something like I’ll probably take home
with me and try again and this is
absolutely critical I mean this is going
to go into the oven for 40 minutes isn’t
it that’s right and of course you can’t
you don’t know until you break that
grass it’s cooked or not yeah chicken is
cooked is it scary you yeah
tremendously so remember you can’t you
got to make sure you got no holes
because it needs to be perfectly sealed
good luck I me Good Luck thank
[Music]
you Rachel where are you up to I’m just
Deb burning the chicken as we speak
you’ve made the dough I’ve made the you
not rolled it out yet not yet wow the
others are well on their way oh when you
look around um what’s the worst thing
that can happen I don’t make the time ah
and you have been guilty of really
running the gauntlet and only just
getting ready roll it out now no no
don’t don’t change don’t change your if
you’ve planned it that way you go for it
we’ll leave you to it for a minute and
uh see how you go thank
[Music]
you
the pastry is falling apart in my hands
I can’t get it on top of the chicken
without pieces falling apart holes
forming uh it’s a disaster the Sal crust
are you having problems with the salt
crust yeah it’s all sort of come apart
if I put too much flour in it I think
it’s been just overh handled a little
bit right okay so do it again Andrew
makes the comment that I might have
overworked my dough so this time when I
make the the crust I don’t need it as
much and I start rolling it out straight
away
[Music]
KCK you look like a sculpturist don’t
you I managed to get it pretty well
sealed tearing off some pastry and from
place other places and patching up holes
so we’re going to flip this baby over
let’s have a
look okay that was a s relief mate okay
in it goes I
guess broken away here I look over and
the whole back end of the pastry is torn
open I’ve run out of pastry though we
make a little bit more if you need to
you know you can make a little quarter
recipe good luck
[Music]
man this is my second attempt at trying
to wrap the chicken in the pastry and
it’s not any better there’s pieces
falling off there’s massive h I tried to
patch it up with other past I have lying
around but nothing is
working big fail I didn’t work it enough
this time apparently and now this one’s
falling apart even more is there any way
you can salvage that no it’s too crumbly
it won I Chuck my second lot of pastry
out and I start on my third I am
freaking out I’m thinking this is over I
have spent so long on making this pastry
I don’t think I’m going to have enough
time to finish the dish this is this is
probably the most I’ve ever felt like
quitting in this
competition as I start folding the salt
crust over the chicken holes start
forming so I use my dough that I’ve kept
aside to to place in the little
holes I make a half batch of the pastry
very quickly and put it over the patch
the holes
basically
George I never would have thought making
a salt crust could be so problematic we
knew that this little exercise was going
to test them but gee they’re finding it
hard it is hard I mean you know it’s
it’s that whole touch and feel of dough
and if you haven’t worked with it before
it can be quite unusual but look aon’s
on his third attempt he’s at a really
critical point of the recipe to make
sure it’s all patched up to make sure
there’s no holes get it in the oven and
get moving on cuz there’s lots of stuff
to do lots to
do
[Music]
so my third mix is looking a lot better
it’s a lot thicker as I pull it up over
the chicken it’s holding together a lot
better but as I start trying to pinch
together to form a seal starts falling
apart
again I am about to cry I’m so
frustrated this is my third effort
Andrew 45 minutes are down where do you
think they should all be right now and
are they on are they on track I think at
this stage I’d be pretty worried if I
didn’t have my chicken in the oven
yeah exactly yeah which order would you
do it in I’d go chicken in the oven with
have done then get straight onto the
thigh and none nobody’s doing that yet
not not aan not Rachel and not Kirk
that’s a bit of a
concern I just want to finish this
challenge I’ve never quit anything in my
life I get all the holes covered as well
as I could all the ones I could see I’m
hoping there’s none I couldn’t see and I
get the chicken in the
oven I use a morar and pestel to grind
up some lemon test white peppercorns
fennel seeds and garlic and this is
going to make a nice paste to wrap in my
chicken an hour down an hour and a half
to go this is your last hour and a half
in the Master Chef Kitchen come on
guys 1 and 1/ half hours to go and I
check on my chicken and there’s a hole
in the crust
so I decide to get some extra crust that
I had left over and Patch it up in the
oven Andrew told us not to open the oven
at all when it was cooking but I had no
choice it’s so important that the thigh
is tied really tight and Trust because
if it’s not it’s not going to bake
properly and it’s going to fall apart
when you cut
it the chicken th roll has been in the
freezer for 15 minutes minutes I take
that out and uh start making that brown
on a frying
pan I then put in the oven for another
10 minutes to bake
[Music]
it what are you up to now what are you
doing now I’m about to pull chicken out
oh let’s have a look at it
then
okay yeah wow fabulous doesn’t you know
it looks good doesn’t it it looks like
it’s kept everything in there there’s no
Ju is spelling out doesn’t seem so a
little bit down there so the big moment
comes of course when you eventually take
it out and find out whether it’s cooked
perfectly whether or not you’ve missed
the mark yeah
yeah as soon as my chicken comes out I
want to open it straight away but I know
it has to rest 10 minutes before I can
take the top off George the guys are
taking the chickens out of the oven
Rachel’s looks fantastic it’s almost
exactly the same as Andrews it’s
beautifully wrapped up in that salt
grust is it going to be cooked perfectly
Gary the whole competition comes down to
that moment when they lift the lid is it
cooked is it not is it spot on Hearts
will be stopping George Hearts will be
stopping the potato alley uh contains
couple of egg yolks uh the boiled
potatoes the roasted garlic and a
mixture of olive oil and just normal oil
and then some lemon juice and salt and
pepper to
taste I’m pretty happy with
it you have 1 hour to go this is make or
break will you walk away with the title
of celebrity Master shf everything I’ve
worked for throughout this competition
all hinges on this last hour and it’s
going to decide who wins and who goes
home a
loser the garlic is so hot coming out of
the oven that I have to use a tea toil
to start squeezing it in question how
much garlic is in there three clothes
three clothes cool clothes three buls
bulbs
yep three cloves sounds a lot more
reasonable cuz cloves
are those individual
ones three bulbs well done good stuff
were you reading the recipe good St I
was yeah but you still scare me George
cool so the all important moment arises
and they have to cut through the crust
uh very
[Music]
carefully
[Music]
it looks pretty good I mean without
cutting into it it’s hard to know but it
smells
[Music]
amazing time to open the crust on my
chicken any reason why you haven’t
opened it and I realized that I’ve left
it in there for 30 minutes when it
should have only been 10 so I am really
worried it’s it’s not going to work so
this is a big moment the moment of truth
don’t you
ready
yum you happy with it very happy thank
you yeah you should be well done
[Music]
thanks this is
uh the most nerve-wracking bit because
if this isn’t cooked this is pretty much
the end of my dish so
all I’m thinking about is the money for
my charity uh the title of Master Chef
and me failing as a possibility
and I’m really
[Music]
nervous it’s done I can’t worry about
anymore um and now I can focus on
plating up the rest of the
dish half an hour to go and I’m in
multitask hell now what are you doing
here sautéing the veggies
for I’m making this oke barag barag y
are you sure it needs to be cut that
fine for the for the
stock I shouldn’t be chopping them so
finely but I’m chopping them because the
recipe says finally diced but I was
reading the wrong part of the recipe
okay that there is for this here this
one okay yeah that’s correct and that’s
only a tablespoon so I need some more
fennel yes I’ve just wasted all this
precious time in in dicing all these
vegetables I’m
angry I’ve got that many pots on the
burner I’m so afraid that I’m going to
forget about one thing and it’s going to
be overcooked or it’s going to burn Kirk
what’s happening what are you up to well
I don’t really know how to do the burnt
butter and okay burnt Butter’s pretty
easy what are you looking for is those
little milk solids that are just on the
bottom bottom of the pan there cuz it’s
separated so milk solids and the fat on
top they’ll start to color they’re like
little golden brown kind of there you go
see that yeah so that’s probably ready
just there all right let strain that now
okay I think I pulled it off I think
I’ve created a miracle and somehow after
all the dramas with the dough and the
holes and the whole stress of it uh I
somehow have managed to cook the chicken
right you have 10 minutes to go come on
guys passion will make you crazy but how
else will you want to
live I cut open my chicken breast it’s
white it’s moist it just falls apart
it’s exactly how I wanted it I’m very
happy about that element of the dish and
it couldn’t be any more
perfect I’ve gone back to just finish
off cutting my little finely diced
vegetables and I have a look at the uh
recipe and realized it said a tablespoon
not a teaspoon of
each
idiot I tried to remember exactly what
Andrew did because the way he presented
it was amazing but I’m not entirely
happy with how it’s coming out uh it
didn’t look like the piece of chicken
that Andrew had on his
dish
guys you have 5 minutes left in this
finale come on Kirk you can do it you’re
in danger of forfeiting this round you
need to push this
through I haven’t prepped really
anything for the plating up I haven’t
cut the chicken I haven’t cut the
chicken
thigh it’s just a
nightmare hearing Kirk having a bit of
problems getting his dish together I’m
slightly happy but I want to win because
I’ve cooked a better dish not because
someone hasn’t play it up so I’m hoping
he gets it on the plate in
[Music]
time I turned around and I looked at
Kirk and it didn’t seem like he was
anywhere near plating
[Music]
up this is the last few moments of this
competition and Kirk is in big trouble I
don’t think he’s going to make it Georg
yeah but Rachel she’s come through from
behind and I think she’s going to romp
it home
time is just ticking away literally and
I’m seriously wondering whether I’m
going to make it or not you have 1
minute to go 1
minute everything has to be cut so
carefully and I really think now that
I’m actually just not going to get
there this is Michael break this is
where the competition is going to be
won you have 30 seconds to
go I can’t really remember how it’s
supposed to look I don’t know if he used
the large vegetables or the small
vegetables I just wanted to make it
beautiful I just start throwing
everything on the plate really come on
Kirk get those vegetables on the plate
come on dig deep last few seconds so I’m
just sort of placing everything really
quickly and realize that I haven’t put
the DIC vegetables in the little stock
that I meant to have
reduced everyone else is still busy
plating up I’m just fingers crossed that
the clock runs out before they finish
you have 10 seconds to go I Sie the
vegetables
out nine come on Kirk
eight 7even get those beans on cook I’ve
forgotten to put the broad beans in six
and I just grabbed them as hot as they
were five placed them on the plate
four it seemed like a really long 10
seconds
3
2 I managed to get everything on the
plate one that’s it step away come on
well done guys well done
guys I’m absolutely exhausted I can
hardly stand up
go go I’ve never felt more relev my in
my life i’ SLA Rachel’s hands I hug Kirk
probably should have been the other way
around it’s in the hands of the Gods I
mean the
judges walking into the judges and
putting my plate down for the last time
I was really really proud of how this
plate looked and but you know of course
it’s mainly down to The Taste um we’ll
see
Kirk you’re neck and neck with Aon
how do you think you’ve gone I think
I’ve done pretty well has he experienced
change you as a person the journey for
me with celebrity master cheef was I
guess in some ways more of a personal
Journey um you know I work in a team
situation with the band whereas this was
just completely out on my own and for me
it’s been uh an amazing achievement and
I really hope I
win shall we taste yeah let’s do
it
thank you
George that chicken breast is absolutely
lovely the flavor through the burnt
butter sauce is exactly what you expect
it to be those lovely toasted crummy
bisc flavors through it with a hint of
orange so the balance is is really good
the the diced vegetables are crunchy and
that’s cuz you were running out of time
I thought you weren’t going to get it on
the plate what’s really special about
this dish is the chicken two beautiful
flavors the breast and the leg cooked
really well well done thank you
beautiful looking dish perfect Rand love
color around the outside of that Panetta
beautiful smooth puree it just looks
impeccable thank
[Music]
you why need to take my dish in I’m all
kinds of nervous the whole journey of
celebrity Master Chef has been a roller
coaster
Amon I’ve never seen you stand like that
you always stand with your hands behind
your back you now hugging
yourself uh after that horrible start
with the pastry I mean I was I don’t
think I’ve ever been as stressed out or
close to quitting in my life now you’re
not a quitter are you I’m not a quitter
no but I got so so close and uh I mean
end of the day I wasn’t going to leave
this competition not putting up a
dish shall we
[Music]
taste
[Music]
in terms of flavor the burnt butter
sauce is excellent and the ioli has got
a kick in it that’s for sure the
chicken’s got this beautiful Barnard
injection of flavor from the from the
hay it’s like lying on top of Hast stack
summer day it’s warm get that smell you
want to have a snooze it’s sunny and
that’s what you’re getting those warm
toasty summerday
flavors Amon thank you very much indeed
see you later thank
[Music]
you it’s now my turn to take my dish
into the judges and I’m feeling very
emotional Rachel you’re the
underdog how do you feel about
that I don’t
know
[Music]
you okay
Rachel I made a promise to myself that I
wouldn’t cry and I did
so it’s just
like you know you put your heart into
everything and I’m in the Grand Final
and when I came into this competition I
just loved food and I wanted to put in
front of you something that I enjoyed
doing do you feel proud standing in
front of that absolutely feel amazing I
mean there’s it’s not perfect and there
could be a few more changes but it’s
still
good all right shall we
taste thank
you
[Music]
Rachel what you’ve done brilliantly with
this dish is just put together a little
Mosaic of ingredients it looks gorgeous
really really does and I think you’ve
done an incredible job
I get really scared of chicken breast
it’s one of those cuts of meat that
dries out it’s horrid but that is moist
it’s delicious like for me that chicken
is the Highlight it’s inspirational that
is a brilliant dish Rachel well done
thank
you as an example of how salt craft
cookery works on the meat that is
exemplary that chicken is exactly how I
want it to be for me the large chunks of
veg and the detail of trimming the arted
show is probably where the dish falls
down M but really well done on those
first two elements thanks thank you
Rachel you can go thanks guys appreciate
[Music]
it this is it when we discover which one
of the the three of you will become
Australia’s first celebrity Master
Chef I’m feeling very anxious I’m so
eager to know who has made it and who
has done the best job it wouldn’t be a
finale if we didn’t invite a few friends
back to share in This Magnificent
[Music]
moment just great to see some familiar
faces
again it’s like having sort of you know
family and friends around when a really
important event’s about to happen which
of course it
is celebrities chefs welcome back to the
master chef kitchen and of course a
finale of celebrity Master
Chef cir Rachel Aon the million dooll
question is who is going to become
Australia’s first celebrity Master
Chef I’m just dying to find out
regardless of the result time to reveal
the
scores Rachel mhm you’re on 22
points yes let’s see how you’ve
done Rachel I scored a
dish 8 out of
10 Rachel I’m scored your dish eight out
of
10
Rachel I scored your
dish eight out of
[Applause]
10ks Rachel that’s 38 so you got 24
points from round three that brings my
score to
46 and no I don’t think I can win
however I’m so happy I’m over the moon
and I’m just so grateful to be here
y Kirk at the end of round two you had
32
points now to beat Rachel you need a
total of 15 points in round three to
take the
lead Kirk I scored your
dish seven out of
10
thanks I scored your dish eight out of
10 C scored the dish eight out of
[Applause]
10 Kirk you’re up to 55 points you’ve
taken the lead fantastic well
[Applause]
done it’s all down to aim and scores now
and there’s definitely some tension in
the room there’s some excitement and I
think the nerves have kicked in Aon
you’re on 32
points Kirk you’re in the lead on 55
points Aon you need 24 points to take
the
lead Aon I scored your dish nine out of
10
woo Amon I scored your
dish nine out of
10 with only one score to come I can’t
describe how much I want this
Amon I scored your
dish a nine out of
10
Aon Sullivan you are Australia’s first
celebrity Master ship well done
[Applause]
man George holds up a nine and I’m
Australia’s first celebrity Master Chef
and I didn’t know what to
[Applause]
[Music]
do it’s so emotional and I’m standing
there just Gob smacked so let’s look at
the final
scores Aon 59 9 Kirk 55 and Rachel
46 well done to all of you Amon how you
feeling mate oh man after screwing up
that pastry three times I was so close
to quitting today and throwing the tal
in and walking out but decided just just
to play it up and see what I could do
and you know I’m so glad I didn’t end up
throwing that tea toil in and and having
a py
fit Aon Sullivan phenomenal swimmer
heartrob now to be known as a phenomenal
cook you have won three things that
title Australia’s first celebrity Master
Chef
$50,000 for your nominated charity which
is uh swim survive stale last a
fantastic choice of Charity there’s one
other thing you
get Amon Sullivan come over here you win
the inaugural Master Chef
trophy
congratulations middle of the room hold
it
high we present to you Australia’s first
everever celebrity Master Chef Aon
salivan
[Applause]
congratulations I don’t want to leave
it’s such a great moment just realize
how involved I have been in this and how
much I love cooking and it’s an amazing
feeling never in my wildest dreams that
I think i’ be Danny here today is
Australia’s first Liberty Master
[Applause]
[Music]
[Applause]
[Music]
ship