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this is celebrity Master ship Australia it’s going to be one hat of a competition 18 celebrities head-to-head athletes love to win don’t like to come second writers I’m going to give it a red hot go so watch out comedians fashion leaders just like going to the Olympics I want the gold medal State leaders I get this smell oh my God it’s my source burning battling through the heat for a place in the final is it good enough is it right a tilt of the trophy and title of Australia’s first celebrity Master Chef and $50,000 for their favorite charity that is my Nemesis last week cook like the world’s watching indir Josh and Kirk showed their cooking skills as Kirk’s black and tuna gave him the pressure test pick but actually got everything on the plate and his Bob Alaska won him the first first semifinal spot wow now three more celebrities willo battle now feeling on the heat up baby we fire going to take it to the you can get it we can make it can you see feel it down hey here and now when I’m feeling fire hang on it’s crazy night going to take you to the baby [Music] we tonight show us what you made of high fives Kathleen de Leon Jones Peter Fitz Simons and losers Michelle Bridges give me a push-up any day out the week in the ultimate pressure test the most difficult dish ever to be put into this master chef [Music] kitchen I’m Michelle Bridges I’m a fitness expert and trainer that’s it people it’s time to suck it up and I’m the red team trainer from the biggest loser I’m a massive foodie I like to keep the calories low if I eat well I look well and I feel well I see the vegetables as the rock stars the meat is a backup singer Michelle Bridges welcome to the master chef kitchen you look a little bit nervous how do you feel well you know to be actually here doing this for real it’s daunting but it’s exciting how do you think your food’s going to go down with the three of us I’ve seen the kilos of butter and sugar that have gone into some I love how you all look at Gary yeah what are you looking at me for and um you know I I’d like to be able to perhaps you know show that there is you know meals that you can make without that much and I know that you guys know that as well healthy and fresh is certainly the name of my game I’d like to learn as much as I can while I’m here enjoy the fact that I am well and truly out of my comfort zone uh and I’m going to embrace that Michelle we know you are a fierce competitor and obviously we have to match you against someone who’s equally as [Music] ferocious my name is p the time you may know me as a wabby perhaps a sydne morning H journalist and author food used to mean to me the same as petrol meant to a car and the older I’ve become The more I’ve realized just how wonderful food can be in a life in recent times I’ve discovered the pleasure of cooking for others well done most particularly my children I would like to win I want to win and I’m going to win but you can only use that if I go on to win otherwise I look like a [ __ ] hi lovely to meet you nice to meet you too gentlemen peterford Simons is a mountain of a man formidable competitor on and off the field Peter you’re in the master chef kitchen you feeling any pressure I’m already under a bit of pressure at home coming up with a good healthy dish that pleases everybody so today I’ll be a bit like that I think so what sparked your interest in cooking I played football so I played one year in Italy four years in France in Italy I started eating risotto and I I’d never come across rotto I couldn’t believe it so it was the first time I realized how wonderful cooking could be and I found oddly enough that instead of being a chore I found it spiritually nourishing I like it Peter Michelle you seem like two very competitive Souls we cannot wait to see what’s going to happen in the kitchen so let’s meet our final celebrity of the day I’m Kathleen Delon Jones and I’m a TV presenter and a performer I was in high five for about 9 years we won five AR Awards about three Lois and a helpman award my cooking style would be probably a fusion of Asian I mix it up for Daniel he English he likes his sausages he likes his Mash oh my goodness what do you think there’s a couple of Family secret recipes that a lot of my friends want and then I’m like I can’t give it to you I’m going to have to kill you if I give it to you or my mom’s going to kill me if I give it to you Kathleen Deon Jones welcome to the master chef kitchen are you fired up are you ready for the competition I’m definitely really excited I’m ready to show you guys what I can do in the kitchen and hopefully you guys will like it what sort of cook are you can you tell us I’m a a a very giving cook cook I think I like to make sure that everyone’s always eating so if somebody comes into my house if they’re not eating I’m not happy and I also cook a lot of Philippino food all right best of luck thank you so much in today’s heat there will be two rounds the first round is where you really have to shine this is where you have to cook your signature dish so what are you playing for in this round win the signature dish Challen and you’ll win a huge advantage in the second round later today I’ll tell you right now the person that’s going to take out celebrity Master Chef is the one that goes out on a limb that walks that tight rope and puts the most amazing food on the plate we say that we can cook we got to prove it we’ve got to step up and show the judges that we are passionate about food and we’re passionate about our cooking Michelle Peter Kathleen please go to your stations today I’m a test of whether an average Aussie bloke can actually come up and not only compete with far more experienced women but win my stomach is in knots have I got what it takes to get through the semi-finals you have 90 minutes to cook a beautiful signature Dish show us what you’ve got show us What You’re Made Of your time starts [Music] now when I hear those words your time starts now I’m woo I’m like straight into it Kathleen got a massive amount of garlic going on there tell us what it is come on we want to start salivating already so this is chicken adorable this has bay leaf garlic and soy sauce and a bit of vinegar and some pepper corn pick this dish cuz it kind of represents the whole of the Filipino culture this is a very common staple dish I’ve got another recipe that I’m I’m doing after this so you’re doing two dishes I’m doing two so you’re doing the chicken dooro and I’ve called it a caramel FL but most Filipinos know it as a Ley FL all right well we’ll let you get your chicken get on with it cuz you only chopped the garlic so far and we’re 10 minutes or so in oh my goodness I’ve chosen the right dish because it’s a bit like me it’s not delicate it’s robust it’s strong it’s provincial it’s a French Farm meal oh Peter glass of wine the way I like to do it a little bit for the chicken a little bit for me so what are you actually cooking today the signature dish is coov translated basically means rooster in wine but over the years it became chook in wine I lived in France for 4 years and when I was there every time I ate it I just thought this is fantastic you know what I like the look of it Peter I’m looking forward to a great [Music] [ __ ] Michelle so tell us what your signature dish is it’s a Moroccan spiced lamb cutlets with a eggplant and black current couscous there’s around about 23 spices in it so it packs a punch did you got that out of a packet yeah you add stuff to it you I’ve already put in some fresh Rosemary from some fresh thyme some black pepper and a drizzle of of olive oil they’re really lean well they’re French cut they’re very lean all the Fat’s been removed from them my kitchen you get served what you get and that’s it no seconds that’s the rule no seconds boys they never taste as good and I’m worried about the fact because you’re being careful with your seasoning and you’re making up for I suppose the salt with spices and things that it’s really going to carry the flavor you’ll love it Michelle looking forward to the lean lamb cutlets with little salt my biggest concerns are am I going to be using enough butter and am I going to be using enough salt to allow them to really taste it just under an out of go to produce the most spectacular signature dish that the whole of Australia he’s going to love my secret weapon with good mashed potato and I like it a lot and my kids like it a lot and my wife particularly likes it is a couple of yolks thrown it it’s a bit rich but it tastes fantastic it’s a Gary Peter he’s triumphed on the Rugby field for the wbes he’s a bestselling author but will he Triumph today in the master ship I like him he’s bought in these bandan he’s here for a bit of battle what I like about his cooking he’s lived in France he’s lived in Italy and he’s bringing bit of that back to Australia EG Y in a mash not nice if he doesn’t do something spectacular with that mashed potato and those egg yolks then I don’t think it’s going to work Kathleen how do you think she’s going well I mean she’s doing two dishes she’s doing her chicken adorable and and also some sort of FL has she bitten off too much is she going to put enough emphasis into that chicken the question is is it too simple we love simple food but it’s got a pack of punch it’s got a really taste of [Music] something Michelle she’s doing lean really lean lamb cutlets she’s doing healthy she hasn’t seasoned with salt at all it’s all about the spices lots of different spices in there hopefully she’s packed it with lots and lots of flavor so look I think it might be really quite nice you’ve got 30 minutes to go don’t forget you want to cook to win why because it’s going to give you a fantastic Advantage going into the next round this afternoon the judges are concerned maybe my plan might be a bit too simple but as long as I get it perfect then it should be great let’s have a look at this uh flan see that looks done to me and then no it’s not done bit wobbly oh my goodness let’s put it back in not you’ve still got 20 minutes to go what I’m worried about with the flan there’s a procedure where you turn it upside down and you want it to just slip out really easily and you don’t want it to like just crumble into a big Heap you want it to be nice and firm and and take on a really great shape when M Preston walked up to my bench I started sweating bullets this guy knows his stuff and he wasn’t mucking around well what’s in your spice mix it’s um Ras Ras I always get it wrong Ras H that’s the one put in some herbs through your cuscus yeah because this is what’s going in through it okay fantastic thank you Michelle I was like oh my God this is harder than any workout what are you doing I’m making mashed potato and it’s going to be fabulous what do you think your question is going to be whether you mashed potatoes about the the cream and the butter or whether it’s about the [Music] potato now what’s what’s here this is um chicken adorable it’s quite a tasty dish so it can if you add too much water it can quite blend oh oh [Music] no quite a simple dish yes which is why I thought I should go another one it’s called Ley FL or I’ve just called little caramel flare actually quite Highwire stuff cuz if you get things wrong with either of those dishes they crash and burn with about 15 minutes to go I knew the lamb needed to go on now I really need to make sure that they stay juicy and I don’t overcook them which is really easy to do when you’ve removed all the [Music] fat my chief fear at this point is it’s going to be dry inside I haven’t got time to check I just have to trust it it’s okay you have 10 minutes to go what crap you should be getting close to thinking about plating up do not sell yourself short it can all go wrong at the last minute I when I turn that FL out it’s got to stay in form I have had an instance where it hasn’t worked out I flipped it over too early it’s worrying because this challenge is important to me oh crap [Music] two [Music] three oh sugar hear that magic sound couldn’t have asked for a better looking FL right guys you got 5 minutes to go make sure you played it up absolutely sexy I’m trying to play oh my God I haven’t put it on the plate now I’ve got to Plate this thing up and now I’ve got to make it look really appetizing that looks good Michelle I look over my shoulder and I see that Michelle is starting to do something fabulous it looks like it could have come out of a restaurant and I shrink a little inside you have 90 seconds left in this first round win it Win It win it that looks kind of funny come on Michelle I’m seriously going for it 5 4 3 2 1 that’s it time’s up step away from your stes done well done when the final whistle blows I’m actually feeling reasonably strong because whatever else it has not been a disaster which is what I feared I’m looking at my chicken dish I should have listened to my instincts and bow them up and serve them exactly how I eat eat that dish at home well your first Master Chef challenge was to create your signature dish the dish you show to your friends to impress them and to show you who you really are now we need to see if that dish will impress us if you really have what it takes become Australia’s first celebrity Master Chef Michelle you’re the first one up when I started walking towards the judges with my plate I thought oh What if I haveen cooked enough like oh just put it down and step away from the dish okay let’s try I think your presentation is spot on it all works in Balance you’ve got just about the right amount of yogurt you got three beautiful cutlets beautifully frenched you’ve cooked the lamb beautifully it’s really pink and in terms of the cuscus it’s nice and separate it’s not gluggy yeah but a good bit of Sal in there would just do it wonders well the question is I mean can healthy food taste [Music] good it packs flavor definitely but I totally agree with Gary salt brings flavor out there’s other ways you can get salt into food things like hydrated chickpeas if you pound them up and dust a piece of meat with it or a piece of fish it actually sort of acts like salt okay as a cook you’ve done a really brilliant job and I would actually sit there and eat all that thank [Music] you what you’ve got is quite a quite a monotone dish because the spices dominate all those elements together because what’s there is a great potential dish it just needs a bit more balance in terms of other areas of salt sweet and acidity I felt that I’d done a good dish but after their feedback I thought H I don’t know I don’t know where I’m going to stand with this now put my dishes down and I step back and there’s utter silence and it’s like deafening so if these two dishes were on a menu in a restaurant what would you call them I’d call it chicken adorable and caramel [Music] FL I like the chicken it’s quite a peasant dish it’s a plain dish for me but I don’t know I think I’d like to see lots of sauce I think that’s how it would all gel together for [Music] me Gary Michelle’s watching sorry Michelle it’s another 10 press UPS Gary I love that FL [Music] and [Music] it’s absolutely delicious you get this texture in your mouth of like Smooth um and then you get this sugar hit it’s just really delicious it’s tasty I want the recipe off you and well done thank you so much I am so happy with all my comments it’s quite surreal Peter please bring your cocko van up to the table thank you when I got called up it was a little bit like going to the Head Master’s office but I knew I wasn’t in big trouble because i’ actually presented a reasonably good [Applause] dish Co a and carrots and beans so Peter what are you most worried about I was worried about making sure that it wasn’t dry let’s have a [Music] look is it juicy Peter it is y no it’s very juicy quite flavorsome actually the mash is probably your let down it’s grainy it’s lumpy and egg yol’s just not needed there I don’t know where you got it from my wife there you go don’t listen to her um she I think she did that as a little a little stumbling block for you but really good job with that mate very much George I’m very [Music] [Music] pleased what would your fans in the WABE say to you now you look like an English rugby player disgraceful Behavior mashed potato disaster grainy not nice amazingly that chicken is absolutely beautiful thank you as I walk back it’s fairly clear to me that I’m positioned exactly where I want to be not right up the front with everybody coming at me I’m one out one back ready to make my move well you’ve all done a fantastic job but they can only be one winner and the winner is going to get that leg up in the next round is Kathleen they announced the winner and I’m like this this is amazing I could not believe it was me well done Kathleen two really really good dishes the the flan just got me on that one that was fantastic Kathleen you won the signature disc challenge so you go into round two with a distinct Advantage you are going to need that Advantage because was now you face the pressure test you’ll be cooking the same thing from the same recipe with the same ingredients with the same amount of time we’ve called in one of Australia’s top chefs to provide the challenge for you he’s known as being creative and Innovative please welcome to the master chef kitchen chef Brent Savage I’m the chef of Bentley restaurant and bar my food is restaurant food it’s not the type of food that you would cook at home it’s very difficult to do so the contestants are definitely going to be out of their comfort zone the best advice that I have for the celebrities is just because something’s hard doesn’t mean that you shouldn’t do it Kathleen you won the privilege of choosing one of the dishes that Brent’s cooked so Brent let’s reveal the first dish that Kathleen may choose to cook the best hope I have to win is if when he lifts those cles on one side there’s a meat pie with Marty sauce and then the other one is a hot dog so Gary the first dish that we have is a roast batch cup comfy leg crisp with a little bit of Penta blanched asparagus sweet corn kernels and soft [Music] Penta okay Gary the second dish is set yogurt cream pistachio sponge with mandarin ice cream Mandarin powder and a little bit of crushed [Music] pistachios which is the most challenging of those two dishes I would think the spatch cob so here’s the quest and Kathleen dessert very tricky spatchcock probably the trickiest thing we’ve ever asked anyone to cook in the master chef kitchen but which one will you pick for the three of you to cook today if she chooses the sponge cake I’m out of the game totally out of the game I’m like Kathleen there’s no choice take the dessert Kathleen I need a decision Kathleen love it come on Kine you going to jump Co spatchcock the spatchcock you’re going to go with the most difficult dish ever attempted in this master chef kitchen fantastic well done you’re very brave congratulations we are going to have a lot of fun I’m dying to do this challenge I think we can all do it Brent there seems to be some processes in this dish what could go wrong there’s a fair few things that can go wrong from the minute that you start de boning the spatchcock it’s vital that you don’t tear the skin when you’re boiling the spatchcock if there’s too much air when when you fry it it will explode there’s going to be tears they won’t be mine probably Peter’s Kathleen Peter Michelle come forward and taste no way it’s very tasty very moist I can taste the orange I can taste the pistachio spatchcock is just melt in your mouth it’s very very impressive you get a recipe it’s two pages okay the recipe is two pages long and it’s small writing we’re not totally without feelings here in the master chef kitchen we will give you one lifeline to use during this extremely difficult challenge this will allow you to call over Brent for 90 seconds of advice one time I was drowning God blessed the Lifesavers they came out and got me with a Lifeline today I feel much the same now I’ll be looking for that pla beautifully set in that form pistachio puree that balances the flavor of the nut with the orange the comfy leg be crisp and firm and holding together and the ball impeccable round unsplit juicy in the middle crisp by the pan on the outside bring us a dish like that and we will love you greatly you have 2 and 1/2 hours to reproduce Brent Savage’s beautiful dish don’t underestimate it try your hardest we want to see you succeed I am so so excited I’m ready to go I’m running on adrenaline your time starts now wo Brent Savage has thrown The Gauntlet down for us to cook one of his fabulous main dishes it’s all go the thing that probably most concerns me is take the small chicken and turn it into a beautiful bow I start with a spatchcock and I’m so nervous about tearing that skin on the sides you break the skin you may as well start again trying to pull the legs out without ripping the skin and to my amazement it seems to be working Kathleen kept the skinning TX it looks like you did a really good job yeah there’s a tiny hole oh crapa there once you deep fry you plunge it into hot fat and that hole might just open up and then everything pops out that’s the Poss so that’s why it’s safe to do too good idea last thing I wanted to do was do this amazing dish do everything I’m supposed to do and then when I cook the spatchcock it explodes 35 minutes has elapsed so you’ve got just under 2 hours now to replicate this beautiful dish just about to attempt putting this spatchcock into a bowl [Music] the skin was really looking good I’d made no holes in it I decided to do one ball it’s a risk it’s a risk I’m willing to take here is the difficult part to draw all the skin around the meat and twist it at the top and then tie the string around without having any perforations any holes I try once I tried twice I tried three times right Peter we need an extra pair of hands and this is the wiring part a gap there yeah is there any way around or is it stuffed it really is a two-man job perfect it is a Twan job that [Music] bit I know that I’ve accomplished the most difficult thing of all which is to have two spatchcock balls ready to go Kathleen how you going okay give us a look that’s really good we’ve done a kraken job there’s no holes in it well done thank you yes you have less than an hour and a half to go you still all have your lifelines left use them wisely once I’d got through Miss patchcock I then switched my attention to the comy combine spatchcock legs garlic Thyme and bay leaf and season with salt refrigerate for half an hour well I mean this is truly living up to be probably the most difficult dish ever to be put into this master chef kitchen but they’ve been pushing along but they are behind George you know they’ve taken a long time to get through that jointing of the chicken that whole process I’m getting worried about the time are they going to finish they really need to motor along now need to get the skates on and give it the best shot when you place the spatchcock ball in the water you need to have exactly the right temperature otherwise it could explode most intimidating the water has to be at 68° note not 65° not about 70 68 it’s got to be [Music] 68° I looked at my temperature gauge it’s 78° cold water cold water cold water will bring that down I banged in a heap of cold water and brought that temperature down as quickly as I could I take my comfee out of the fridge I wash off the excess salt I put all the ingredients back into a roasting dish cover it with oil and put it into the oven for an hour you’re exactly halfway through you got an hour and a quarter to go don’t take your foot off the accelerator youve got a lot of processes to get through we want to see something on the plate we know you can do it you’ve already done the chicken so come on to make the comfy Jew I add all the bones and the wings to a pot I add celery garlic carrots and throw it all into this pot and simmer it for an hour a little bit panicky because there are like a million things going on and I’m I’m hoping that that everything is okay guys you have 30 minutes to go are we moving yes sir come on I get to a point where I start to get really frazzled and I’m not quite sure if I’m going in the right direction so I call for my lifeline I’m up to the palenta and I’ve got the the cornstock there is that right you’re doing you’re doing pretty well how have you checked your legs this no no no your comfy legs that’s your sauce you know you should have some legs in the oven oh my goodness have you got you got the com legs oh my comfee I forgot about my com oh my gosh do you know I forgot that I think you you’ve just got it in time as well get that pressed down as quickly as you can y I’m so ready for my 90 seconds Brent comes straight over and he tells me exactly what I need to do for my confit pick pick that and get it pressed as quickly as you can then season it mustard because you’ve only done one spatch [ __ ] you might only end up with one block so okay so we’re going to push it all up to the end come on Michelle I’m going I’m doing [Music] it time to get the balls [Music] out dare I say they look perfect Peter you got just under 30 minutes to go tell us where you’re at I’m just about to put that in so you’re just about to put those balls into the front when you pop that in let’s hope and pray that it doesn’t explode everybody stand back beautiful beautiful as soon as I put the spatchcock ball into the oil I knew I was in trouble it instantly went Brown thankfully I was able to pull it out in time the oils a bit hot seems like a bit too hot oh [Music] no I’ve been hoping to hear oh my God no my spatchcock has blown to pieces sadly there is no such sound right Peter your Lifeline your 90 seconds okay I need here’s my conf I’ve got the mustard I’m seasoning it is that the way it should look yeah just make sure must get the edges down and the other thing is need to sort your sauce out my sauce which one’s my sauce yeah the je I’ve done that I’ve added lemon juice so that’s just about ready you use the oil instead of using the stock ah if I hadn’t called for the life he had noticed at the end of the day I would have been without juice well what would you do if you were me right now I would try and put a little little bit of sauce on it using whatever scraps you’ve got from you’ve got fried Bones still okay so I’m trying to adapt what he’s saying is fry the bones with a little bit little bit of the chicken so and use that for a sauce y you got 15 minutes to go I’m hoping it’s coming together bit concerned that um Kathleen has left these little balls in there for a long time now they simmering away they getting a bit good chance they could be drying out when it comes to making the puree I don’t really have the first clue never mind looks okay to me I take my coffee out of the fridge oh bug me it looks kind of not as formed as I want it to be it just can’t hold up by itself so I squash them into little balls and start to form them out as best as I can to make little rectangle shapes and I put it in the penta to coat I take my molded Comet to the oil to deep fry it except my oil isn’t hot enough so I have to wait this is when I start to get stressed this is the final 5 minutes that really count put the food on the plate make sure it looks beautiful and bring it home I’m recalling all these images and I see the green pistachio stripe down the [Music] middle now I put the ball down I reckon that looks great if that can’t win nothing will how long how long you’ve got 2 minutes to go 2 minutes to go to make it look absolutely gorgeous come on 30 seconds to go make sure your plate is absolutely shining come on guys I don’t remember how he played it up I don’t remember what it looked like you have 10 seconds to go last little flurry I’m a little concerned about my spatchcock ball I don’t think it’s cooked enough 5 4 3 2 one that’s it guys well done guys step away from your adventures I feel that there’s nothing else to be done the judges are going to taste these dishes and it’s going to be in their hands I’m the first to take my dishes to the judges I am frankly amazed at my finished dish I didn’t think that I had a dish like that in [Music] me Peter did you enjoy that I’m pretty pleased with the way it turned out good George let’s do that looking [Music] [Music] good I think the hero of the dish which is that the chicken bow uh tastes great it’s nice and moist it’s just cooked in the middle so you’ve done a fine job there all that caramelized bit there I could sit there and lick it it’s that tasty and delicious it’s a hard one because your job is to recreate a recipe you’ve really failed to do that in terms of you haven’t played it it the same way I’m concerned about why you did a pistachio soil rather than pistachio puree and there’s a lack of a gravy or a sauce in there I’m not sure if I’m in the game if I can get my ball together with the sympathy vot I may get over the line it’s my turn to take my dish to the judges and again I get that horrible butterfly feeling Kathleen what do you think I did everything that it said on the sheet so I’m just hoping [Music] wow that sauce the flavor is sweet it’s needed on that dish cuz you got this bowl of of meat it’s there to lubricate it and give it a really lovely flavor I can see these guys quite Keen to offer you a job as a sorcier because you have a way you have a way with with extracting flavors and what you’ve done with this dish is deliver something that looks beautiful and delicate on the plate the asparagus the puree the comy the way the way you’ve got a nice crust on the comy because it texture to eat um the only thing that lets you down is the ball for me it’s overcooked it hasn’t got that lovely yummy juiciness almost just said juiciness Thank You Kathleen thank you so much thanks Kathleen well done I’m confident but you know what I’ve got two great competitors up against [Music] me I’m the last one to take my dish into the judges so I’m going to have to try and give them something that kicks the other dishes to the curb well you’ve certainly got an artist’s eye Michelle that is absolutely beautiful wow thank you do you think this dish can help you wi I’d like to think it can do you want to win yes how much a lot the je magnificent out of everybody what you did is you cut everything up really small you did a brilliant job very cheffy very cheffy indeed thank you that chicken’s borderline just cooked right on the edge I feel a little like a dyslexic Goldilocks I’ve been presented with three spatchcock balls the last one I’ve tried is a little bit under one before a little bit over and the first one was just right having said that this is by far the best looking dish we’ve seen I really like the extra addition of the pistachios as another texture that little block palenta crusted leg spatchcock is absolutely delicious the question for me is where does that chicken leave you and how does your dish compared to the other dish it was almost as good I know that my chicken is Bored line but I know also that some of the elements on my plate were good I’m thinking maybe that’s going to get me [Music] through we are are so impressed by what you managed to achieve today and especially impressed by what you’ve done in the pressure test Michelle beautiful looking dish amazing flavors little bit of question about that spatchcock ball Peter but that spatch ball was the standout of all three the question is Peter is the perfect ball enough to get you over the line C Le that amazing Jew those wonderful integrated flavors the richness of the puree the challenge for us you cook the ball slightly too long we had a vigorous debate but there can only be one winner that goes through to the semi-finals I’m fairly sure it’s Kathleen but I’m thinking I’m a one in 10 chance that it’s me [Music] Peter it isn’t going to be you thank you I felt a little bit like the ugly girl at Miss Universe Pon Kathleen Michelle it comes down to the dish that you cook today I’m amazed at how much I really want to win please please say me kathline you’re not going through to the semis so Michelle you’re through to the semi-finals congratulations oh my God I couldn’t believe it I can’t believe it I’m so excited I will congratulations the flavors were spot on and for George and I even though that was just just cooked we love just just cooked so you deserve the win well done thank you Kathleen Peter it’s time to say your goodbyes and leave the master chef kitchen thank you so much I have loved every moment in the master chef kitchen it’s been incredible it’s been wonderful there will be chefs and Cooks all over Australia that are watching this show tonight can I say I understand why have the passion for food that you do and good on you now Michelle you’re facing a marathon how are you going to train yourself for that next round I’m going to be in that kitchen all day and all night and I’m just going to keep cooking Michelle Bridges go home train like your future depends on it and come back in a few weeks time ready to do battle with another handpicked group of contestants will stand in your way to taking out the title of Australia’s first celebrity Master Chef thank you thank you very much bye if going by what we cook today is a sign of what’s to come wow it’s only going to get hotter next time on Celebrity master cheef I’m doing a three course meal Premier Anna BL tries a triple whammy has she bitten off more than she can chew actor Simon Westway in his toughest role ever [ __ ] now it’s getting tricky oops and Olympian aan Sullivan he he’s really set himself a challenge this is the part I’m really nervous about only one will claw their way into the semis baby we come on come come [Applause] on
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A wonderful show
Australian MC the best of the franchise … love the energy, fairness and food
The challenge dish is…scrotum chicken?