Best Father’s Day Recipes | MasterChef Australia | MasterChef World

MasterChef Australia has the best dishes to serve your dad this father’s day. What do you think, will a Scampi Lasagne, Lobster Tortelloni or Lamb Fillet do the trick? Subscribe: https://www.youtube.com/MasterChefWorld

Welcome to MasterChef World! This channel highlights the best moments from the world’s favourite cooking television show.

Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs!

MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs!
Who will compete in the battle to become the MasterChef? Watch MasterChef World to find out!

All content is distributed via Banijay Rights.

#masterchef #masterchefcanada #howtocook

today I’m making lasagna would love a top five dish today means that I can have a cook for immunity and I potentially sit out the elimination for once so coming into the competition I thought each time I’d be in this master chef kitchen I’d be nervous and I’d be stressed and I’m finding that it is the most fun experience I’ve ever been a part of I couldn’t be happier when I’m cooking in here so I’m going to embrace this I’ve never tried to make a lasagna in this time but actually tracking really nicely man so there’s no cheese in this mystery box so the consistency of the bashel is key it actually needs to be reasonably thick to give that representation of cheese Aaron he mate this is like your spot now I know keep rolling with it well let’s see after this what is it so I’m making scampy lasagna so I’m going to folded sheet of pasta with a Scamp M reduction with the shells and a very lemon and pepper white sauce wow open lasagna sound delicious yeah hopefully and Visually what are we thinking clear distinct layers or yeah you should see the nice B just should scamping in between each it’ll look like a nice slice but a little bit more uh yeah visual good luck buddy thank you I really love this style of cooking so I want to smash it you had better scampy because you only have five minutes to go five minutes the bashal has reached the right consistency I taste them together with my scampy head tomato sauce yum I’m really happy with the balance it’s perfect here we go still a big boy there’s so many other pasta and scampy dishes today mine needs to be perfect on all levels to get that top five spot so I’m layering my lasagna I put down some bashal some tomato some scampy I fold the sheet and repeat the process for the next layer got to look like a lasagna I get out the blowtorch I want the bashel to represent that cheese crust layer [Music] yes hello hello how are you good thank you oh very gorgeous I have made scampy lasagna lasagna is one of my favorite comfort Foods so it was sort of uh as soon as I saw I was like right lasagna it is MHM mhm uh no cheese though no cheese so I’ve done a lemon and black pepper bashal that sort of covers the cheese element I am really happy with the dish I think I probably could have left the pasta for 30 seconds longer but I sort of like that bite in a lasagna because it’s the texture bit wa see that it smells really good as well when I cut it open you smell it yep absolutely cute C Aon 10 out of 10 mate honestly that is one of the best open lasagnas I’ve ever eaten oh thank you perfectly cooked pasta great thickness as well for an open lasagna your zingy lemonade black pepper bamal is fantastic and the depth of flavor in the tomato sauce with the heads of the scampy is a luxury got to say torching the bamel if what you were trying to do was mimic cheese you nailed it because it is absolutely delicious awesome thank you this was highly considered food beautifully executed well done thank you so much out of everyone out there you’re the most comfort able cooking in this kitchen right now so I think what you have to do is just keep on rolling with that well done man awesome thank [Applause] you serious play for top five awesome today Ren will be showing you a dish from the Essa menu what are we going to be cooking today we’re doing woodf fired mael with a charred tomato sbal s not everybody has wood fire at home so we thought what we would do is show a technique using JY gasto all you need is a wire rack sounds good yeah great all right where do we start beautiful so let’s start by warming up this rack so that it’s nice and hot and the skin definitely won’t stick so we’re using blue or slimy mackerel we are going to do a technique today called reverse butterflying and ideally what you want to do is prep that as early on as you can so you can have your skin drying out in the fridge all right so when you’ve got your fish conventionally gutted the first thing you should do is just get the spine out of this fish cut along the rib cage on both sides use the finest scissors you have and just cut from the head down the rib cage do the other side so once you’ve done that we are going to use smaller knife and just cut down stroke so just clean sweeping same again you want to go on the other side so all you need to do now is use your scissors clip the back clip the front and really gently PR it out make that look so easy so the whole thing just comes out you want to split that H open so it sits nice and flat on that stove and just give it a little scrape have a feel feel for pin [Music] bones so one last thing we want to do because we are going to cook it skin side down we want to just cut off the little fins so they don’t catch on fire thr just little fins off beautiful I mean let’s just take a minute to appreciate that that’s isn’t that gorgeous [Applause] all right next up righty so once our fish is prepped we can keep that aside and like I said you want it to have as much time in a fridge drying out as possible now we’re going to grill off all of our ingredients for this sunbow so we’re going to roast off chilies B ey chilies and tomato and chalot you want to caramelize some of the skin and try and release some of those really lovely sugars but you also don’t want to burn it Beyond Oblivion so these little chilies are nearly there so as you can see I’ve still got a little bit of fresh skin left I’m also going to be toasting the shrimp paste or Blan over the fire I’ve never seen that before does that just change the end result traditionally we would just toast it dry in a pan I’m just doing it over fire because it actually you get a little bit of smoke in it and it’s it’s really lovely yeah sweet okay delightful toasted shall we continue yes so we’ve PL our ingredients to Milt a little bit going to put it into the food processor we’re going to Blitz it till it’s nice and smooth allow me please while you are doing that I’m going to warm up this oil in the [Music] BL all right we are good all right perfect that smells amazing already smells shrimp pasty at this point here you actually can use it as is once you season it but I like cooking it out so it has deeper more complex flavor prodct [Music] F I’m just going to add a bit of water here so once that water is evaporated that’s probably your best indicator when it’s about to be ready and it’ll start to Bubble up a bit more yes definitely so just let that go over low heat that’s going to take about 10 minutes okay smells so good smells like so we have our s ball about to be ready so you can see all that moisture is basically gone that looks incredible I’m really excited to eat this I mean how do you not want to put that in your face maybe when it’s cooler though yeah definitely it has a million applications you can use it as a really nice dip for fresh vegetables on grilled or fried fish is obviously very delicious have it with just rice is there like variations on some b every region has their own celebrated one so this one is from from java in Indonesia in Bali the famous one called sbal mat which is a fresh sbal there is a really nice green sambal sbal EO love that one that’s really delicious using green chilies fruit Tomatoes there are so many different kinds there are so many different personal touches that you could make to make your own version of a sball that we would love so have fun experimenting with it all we have to have is chili so we’ve got grated palm sugar here so just work that in there all that residual heat is going to melt that through and remember you want the heat you want a bit of sweetness you want to taste those chilies you want to taste that CH let’s see chef’s kiss from a chef my ancestors are smiling down at me today and I’m just going to let that cool down we’re going to start on our fish so I’m going to oil the fish how much oil so because this is mackerel because it’s an oily fish it’s got heaps of natural fat already you don’t actually really need too much oil but also because we are doing it on this Open Flame here you don’t want it have residual fat dripping down let’s do it let’s do it hey yeah so you can see it’s got beautiful color macel is are beautiful fish that you can finish cooking on the plate so you want your plate to be nice and warm and you just flip it straight on there and rest up to Ideal serving temperature love that all right so Banana [Music] Leaf right look at that okay let’s finish the dish so the Citrus I’m going to use on the side is calamansi lme which is very special what makes calamansi so special oh it’s beautiful like I mean the aromat that comes out is amazing before moving to Australia I never knew what a lime or lemon was so this is what we use kamansi kalamansi is like part of in any kind of sambar any kind of cooking we will go to any haer Center in Singapore and we will have nice caraman juice even the smell is so nostalgic so please introduce your dish so this is my Stow fried mackerel with tomato SLE [Applause] [Music] good diaphragm action thank you Amina hello you’re going Mega Lux today with lobster tail oh I’m going Mega Lux they’re so beautiful talk me through this dish I’m going to make these lovely little totonis with the lobster um the shitake and the zucchini and with the remaining Tails I’m going to do a disc with the uh miso and with that miso it’s just going to bang bang with flavor Bang Bang bang B I love that I like to eat lobster I don’t necessarily cook it at home for my family and friends so this is a first time for me to cook lobster everyone is hry my cooking style is definitely wholesome quiet love food that’s rustic but also homely you know you want a dish that gives you a great big hug that’s the kind of food that I love to cook but this is an opportunity for me to prove that I am evolving as a home cook I think there’s still a lot of me that I’d love to show on a dish and you know there’s I feel like I’m only just getting my groove I haven’t had a chance yet to be part of an immunity cook so I’m really hoping it could be a top three dish [Music] my dish today is lobster torsone with a lobster miso bis this is a Mana evolving you know this is what I want to show the judges that I am trying my hardest to actually show a different side of me I’m good at the moment I’ve got my elements got my best going um I’ve made my filling now I’m just going to start the lobster talone one of the things that makes a really good taloney is the ratio of the mixture or the feeling to the dough I’m also worried about my plating I want to show a bit of finesse today I just want to make sure that the judges are happy that’s all there is to it I need to keep going up not down anymore sorry do you need that water yes okay I’m really happy I’ve got these lovely yellow zucchini discs I’ve s those in between the tortillon really pretty little basil laes as well just to give it a bit more Vibrance to it the disc is separate I’m really pleased with my dish today I think my family will be very very proud very surprised of how I’m cooking I still want to keep it rustic but just a little you know a little finesse with [Music] it I’m pretty nervous there are some amazing dishes getting formed up my dish is not something I’d usually do but I’m doing something different for a reason I want to prove that I am versatile what’s the dish I’ve made a lobster telone with the lobster and miso visis garlic oil and the shitake salt as well what ingredients did you use from the Homegrown Heroes you said miso in there the Miso um the zucchinis the basil garlic of course you romp down to coals and you want know what I’m getting I’m getting Lobster tals I had to get those lobster tails lovely to see a little change in what you’re presenting showing us how you’re growing and evolving in this [Music] competition nice huh yeah Lov it looks like it’s go perfectly [Music] really beautiful rolling on your talone but more importantly that sauce the Bas has got just the right amount of miso in it it gives it not only this beautiful balance but a well-rounded aami kind of perfection that our chefs just horn and tun the zucchini is really tender but it does provide a lovely contrast the filling is beautiful in that pasta the the thickness is perfect but the depth of flavor in that you know that buttery bisy very sexy sauce was just incredible oh happy days there is a lot of Heroes on that dish actually every part of it is a hero yeah the fact that you’ve just got enough miso in there it just molds so well with everything else going on it’s a pretty Flawless plate of cooking brilliant cooking thank you very much guys the compliments from the judges today it’s just such a welcoming reassurance for me I’m progressing I’m doing well and it’s just really nice to hear that from the judges thank you let’s do it do it let’s do it let’s do it oh sorry sorry I think I got to go a little bit more down they come need how are you guys very well how are you not too bad CTO Ceta Caleta CA why is it not Cotto because it’s femal male cake no but it doesn’t matter it’s gender def it’s break it up break it up um for the players at home let’s run through the dish so it’s going to be similar to a classic but nor use so it’s classic you got lemon the CR on the outside simple classical that’s all yeah that’s me I love it I’m a lover of pink pork are you cooked through pork or are you slightly pink or you what are like the way that we do in Italy I I eat it cook through so my cook through you cook it the way you want to cook it and we’ll judge it the way it’s supposed to be thank you guys good up gra I’m stressing out right now because actually I don’t know what way should I cook the POG the Italian way or the at moment way what am I doing I don’t know what to do it’s very hard everything is going on the Pok let’s put some pork on your fork Just Two element on the plate it is a very bold mood they got to be both spot on or otherwise you’re in a hell of trouble but you know I got to go my way it’s my way or the way out or the freeway my way the freeway right clock is sticking and I got to start to cook the pork first things to do is just shall fry it and then sa the nice crust and golden color on the outside and then it’s going to be finished in the oven to prevent that the pork is going to dry out I’m going to keep monitoring the oven it’s all about weight Perfection requireed time R hasn’t been buil in a day the cookies going on I start to feel more confident with myself and with what I’m cooking as well WR building the beginning of the cook I thought okay let’s try to get our myself out of the bottom 12 up but now I really want the Stars that’s it reaching for the Stars RTO fans R favorites you’ve got 10 9 8 7 6 5 4 3 2 1 Legend how’ you [Music] go hold on guys that looks amazing they’re ice cream sandwiches do great I cook what I like to cook I cook bazic Italian food so the cook on the pork there are an Italian way of cooking the pork all the way through so that’s what I do today it is simple but we s with Julius well the Simplicity just pays off Let’s Do It um can say very Aldo what’s this it’s um a classican but normally will be done with today’s pork cuz was all about pork Alo let’s not beat around the bush mate how do you want the pork cooked I want to Pork cook my way which is all cooked through Italian style because you’re eating Italian right so I have done that in my way it is simple dish but I hope that simple is enough to keep myself out at the bottom [Music] too Ela do you think you played it safe today I actually took your advice guys you told me to step back and do Classics I got great example behind me Julie with the classic she gone so far so if pays off why not it’s classic and it’s done so so well mate you wanted the pork cooked through it was cooked through but it was still nice and juicy the salad it was bright it was Z Super textural love the little Julian of Apple in there just gave it some nice sourness and tightness to it it’s classic but it’s done perfectly and for that we can’t complain thank you oh it’s terrible take that away from me I’m so jealous Perfecto honestly on the plate that is food that I would be so happy to receive in any restaurant just the Simplicity and the confidence to just put up a perfect cetta a perfect little salad and to know that it is enough absolutely amazing it was delicious crumb was fantastic I loved your zingy dressing you know it’s a 10 out of 10 all day long me well done thank [Music] [Applause] you there it is there it is what he said he was going to do did here’s done well bingly [Music] good and with a bit of passion [Music] too so I just grabbed a whole Pantry worth of stuff Rosemary lamb is a classical sort of combination the earthiness from the Rosemary and the the sweetness pairs beautifully with the lamb so I want to introduce a little bit of acidity so I’m thinking of a uh nice orange pit puree pickled Leakes some uh pickled mushrooms as well and they’re going to be dressed in a bit of a sort of rosemary oil SL vinegarette and uh we have a little bit of Rosemary Ash we’re going to introduce onto the actual lamb itself as well so Rosemary Ash yeah time permitting we uh we can get it all done Well you certainly haven’t lost any of your confidence young man CL Clinton is amazing watching him he’s just so organized methodical he’s attempting to do so much in an [Music] hour come on come on mate oh my God come on Clinton time’s ticking away very quickly feeling a lot of pressure at the moment just had to keep my head down stay focused and get moving robot is there cling film guys under just under here the ah perfect the difference between cooking in the master chef kitchen and my kitchen is completely out of my comfort zone in my kitchen I have everything around me I know where everything is I know the capability of all the equipment and I mean it’s like my second home whereas here I’m running around like a madman guys how long do these take to heat up are they fa quick not long you just got to fill it up though first yeah before you plug it in in before you plug it in mate I’ve got my oranges on I’ve got my carrots Juiced I’ve got some beautiful lamb and then I’m going to do a couple of different preparations of the Rosemary I’m planning into a beautiful fresh vibrant rosemary oil so I’m going to introduce a little bit of uh chive into the rosemary oil more so just for the chlorop fill than the uh flavor because we want it to be a nice sort of pungent uh inviting green color and I’ve got the remainder of the Rosemary in the oven and I’m int I’m making a little bit of a burnt ash as well too calm something’s not right I might look calm on the outside but I’m certainly feeling the pressure on the inside tomara Clinton there is 16 minutes to go time to push so guys I’ve just taken the uh adelise off of the leak um it’s in with the Rosemary so we’re going to Dy that a little bit further kind of going to burn it off sift off the Ash and roll the actual lamp through it as well to get that nice sort of sweet chiness oh my God what is he doing I was getting some funny looks so I could feel the eyes watching me from the Gantry as I’m sort of setting my stuff on fire in the oven and there’s flames and smoke everywhere just uh apparently the oven’s on fire uh yeah good yeah all good for me it’s just another day in the office set the fire alarm off uh I hope not I mean it’s perfect everything’s under guys all good going to Clinton smells good there is 7 minutes to go only s [Applause] minutes is not your [Music] friend you see the color in there yeah beautiful all we’re getting is Rosemary from that my oil’s done my ash is done my Lamb’s in so guys I got the L in here now I’m just going to give a a little bit of recognition with the uh smoke over the uh the Rosemary and the leak and and literally just a couple of minutes time seems to be going a lot quicker than it does in the real world so I’m going to stay focused now and uh try and get a dish up uh as I intended in time Clinton has so many things to do he’s only just started smoking his lamb and I don’t think there’s enough time to get all the elements done if it were me down there I’d be really worried about that good job I’m feeling a lot of pressure at the moment I know that I’ve got some stiff competition on my hands the challenge was Rosemary and I’m making my eye of lamb I’m going to give that a little bit of a flash back through the pan and get a bit of a glaze up we’ve got some pickled mushrooms we’ve got the orange and carrot puree that’s also been infused with Ros my onions are still in the oven so I grab them out luckily they’re perfect and they’re nice and tender and sweet beautiful time’s ticking down so I really have to sort of get moving I can’t afford the waste time 3 minutes left 3 minutes time to start thinking about [Music] plating I’m ready to start putting that all onto the plate I Lay My lamb on there and I start to assemble the other ingredients around that 30 seconds [Applause] two or three little onion petals the mushrooms are done I’ve got a little bit of the orange pure on the plate now it’s quite intense so I don’t want to overpower the [Applause] dish 10 seconds 9 8 7 6 5 4 3 2 one step away [Applause] lambi fillet on Rosemary Ash with orange piss puree and rosem oil wow meat looks delicious yeah it looks really good meat’s really well cooked mushrooms are caramelized love the charred onions love the green oil I think it’s a great choice of plate too really clever plating up shall we taste n that’s amazing [Music] [Music] I think it’s delicious yeah love it really do it’s uh seemingly very simple I love that Rosemary sauce it’s delicious didn’t leave one bit on there and it’s definitely got some seriously modern touches to it I love the Tang of the lightly pickled mushrooms I love the sweetness of the onions I love the way the lamb is cooked that little charie pad around the outside gives you some of that flavor of well-cooked lamb but without lamb being anything else but super tender it’s a great plate of food [Music] [Music]