Exactly & that’s what I love. When you watch that silly American & Canadian version, it just makes me cringe. Especially that Alvin guy who thinks he was sent from the heavens.
Yep a million times better than Gordon far more intelligence and creative! Gordy is controlled by msm I can't actually stand him he's a copycat of all these masters with a stupid big vulgar mouth....yuk err he's also ugly but Marco will always have the class Gordy is very jealous of him so obvious to most people
so true i mean the guy is the most qualified among all of them, but yeah he obviously respects their opinion a lot as he dosen't belittle them about the criticism or feedback they give
I never wanted to approach a celebrity/stranger this much just to tell him how much I admire him. Marco is very inspiring. He comes off super arrogant though he's super humble. He appears to be extremely tough when in reality he's very soft, attentive, sensitive and sincere. I was intrigued by his character the first time I'd watched a documentary about him and kept on watching every show he was on. The guy is on another level of self respect. Such honesty is so rare that it makes you wonder
Bro I don’t understand how Marco can be the scariest person alive while he isn’t smiling but is like the cool uncle at the dinner party whenever he is smiling
I love how the judges strive to find the strength of the dish even when the dish wasn't cooked to perfection as it was a replication test. Unlike masterchef US, Joe would've thrown the dish in the bin if it was him tasting.
Marco has become my favorite Chef along with Jacque Pépin. I’ve noticed Marco has become so wise and very encouraging in is later years. Truly a blessing and a mount of wisdom to those who watch his craft.
Love Marco and enjoy watching him the most or let me say I only watch when he's on and though I do enjoy some of Gordon Ramsay's shows and think of them as entertaining I can't stand all the swearing. Marco is very intriguing and super inspiring. I'm always touched every time he passes a positive comment when wanting to criticize a dish. He's on another level.
Lamb Noisettes a la Forestiere with Madeira Sauce Recipe by: Marco Pierre White Serves: 4 Ingredients Lamb Noisette: 1 whole lamb saddle clarified butter, for frying salt and white pepper, to tasteMadeira Gravy: bones and trimmed lamb from breaking down saddle olive oil, for drizzling 300g button mushrooms, very finely sliced 10 shallots, peeled and finely sliced 1 head garlic, sliced in half 100ml brandy 500ml madeira 1½ litre veal stock, heated to simmering point ½ bay leaf 1 sprig thyme 1 tbsp cream salt, to tasteArtichokes: 4 artichokes 75ml white wine vinegar 2 tbsp rock salt 2 lemon, halved 60ml extra virgin olive oilMushrooms: 1 clove garlic table salt clarified butter, for frying 30 baby king brown mushrooms, trimmed and finely sliced 1 shallot, very finely chopped 2 tbsp very finely sliced pre-soaked trompette des Maures salt and white pepper, to tasteTo serve: micro parsley Select all Method Preheat oven to 250C. Place 2 roasting trays in the oven to preheat them empty. To break down the lamb saddle, remove skin, fat and meat in one piece from each side of the saddle by following the ribs closely on either side with a boning knife. Set aside. Remove both lamb fillets from the underside of the saddle, trim off excess fat and set aside. Break down carcass with a cleaver and knife into small pieces. Remove hot roasting pans from the oven, place broken down bones and any meat trimmings into the two pans. Drizzle each pan with olive oil and place in the oven to roast for 30 minutes. Remove bones from oven add sliced mushrooms, shallots and half a garlic head to each roasting pan. Toss and return to the oven to roast for another 15 minutes. Remove pans from oven, add 50ml brandy to each pan to deglaze. Return to the oven for a further 5 minutes. Remove pans from oven, add 250ml madeira to each pan and return to the oven to roast for a further 10 minutes. Remove bones from oven and combine into one roasting pan. Set roasting pan on top of a high heat. Add preheated veal stock, bay leaf and thyme and allow to simmer for 30 minutes. Reduce oven to 200C. Meanwhile, as the bones are roasting, prepare the lamb noisette by using the two pieces of skin, fat and meat and the two fillets which were all set aside. Remove each loin from the fat by pulling from neck end first. Trim each loin of sinew and set aside. Trim all meat and fat from one skin piece by shaving it away, layer by layer, until as little fat as possible remains on the skin. Lay the skin piece on a board and press flat. Lay a reserved, trimmed loin at one end of the skin Take reserved fillets and using the blunt end of the cleaver, pound out to 2-3mm thick. Lay these fillets end to end on top of the loin. Top with remaining loin and roll tightly in the skin. Roll tightly in several layers of plastic wrap, ensuring ends are sealed. Set aside in the fridge. To prepare the artichokes, first prepare an acidulated bath to ensure the cut artichokes remain white. Place white wine vinegar, rock salt, and juice and cut halves of a lemon in a bowl. Trim tough outer leaves from the artichokes. Using a serrated knife, cut each artichoke about 3cm from where the base of the artichoke meets the stem. Cut off stems. Using a vegetable peeler, trim down the artichokes. While constantly turning artichoke and frequently coating with acidulated mixture, pare back artichokes with a turning knife or vegetable peeler until all green leaves have been removed. Place both turned artichokes into the acidulated mixture and coat well. Strain artichokes and place artichokes, acidulated mixture, extra virgin olive oil and enough water to cover the artichokes in a saucepan. Place a layer of baking paper over the surface and set over medium heat. Allow to simmer gently until just tender, about 12-14 minutes. Remove from heat and set artichokes aside in their cooking liquid, still covered with baking paper. To cook lamb, remove prepared lamb from the fridge. Slice the roll into 4cm thick slices and tie each slice with twine, securely but do not over tighten. Set a frypan over high heat. Add clarified butter and allow to melt. Season lamb slices with salt and white pepper and fry in butter until brown, about 1-2 minutes each side. Transfer frypan to the 200C oven and cook until lamb will still be a little pink inside, about 7-8 minutes. Remove lamb from oven and set aside to rest Remove each artichoke from cooking liquid. Using a spoon, remove the choke from the middle of each and return to the cooking liquid, covered, to keep warm. Meanwhile, to finish the madeira sauce, once the bones and stock have simmered for 30 minutes, remove from heat and strain through a colander. Allow to sit until fat rises to the surface. Skim off fat with a ladle then strain twice more, the last time through damp muslin. There should be about 500ml sauce. Pour sauce into a saucepan and set over medium heat. Allow to simmer until reduced to coating consistency. Season with salt. Add cream and stir to combine. Remove from heat and set aside, keeping warm. Meanwhile, to prepare the mushrooms to fill the artichokes and to be used as garnish, slice the garlic clove very finely. Sprinkle garlic with salt and using the side of the knife blade, crush garlic to a paste. Set aside. Place clarified butter in a frypan and set over medium heat. Once butter has melted, add mushrooms and fry until a light golden brown. Add reserved garlic paste, shallot and trompette des Maures, season with salt and white pepper and continue to fry until golden. Remove from heat. To serve, remove twine, plastic wrap and skin from noisettes and place in the serving dish. Remove artichokes from their cooking liquid, fill with mushroom mixture and place in the serving dish. Gently pour over madeira sauce. Garnish with extra mushrooms on the noisettes and micro parsley on the artichokes.
duhhhh cuz it's a good dish, from the top they said how good the dish was. when there are good dishes in the american version, the reaction is the same.
That's called negative motivation. Some people understand positive motivation and some negative. Tell that your drill Sargent to show some positive motivation and see how he'll make you feel like you're worthless. Motivation works both ways, that's why they're all successful and we're here talking about it.
I adore MasterChef Australia. Everyone is so well mannered. No rudeness, vulgarity or crass behaviour. The judges never embarrass a contestant by spitting out food. Just positive, constructive criticism. As a Brit I'm jealous. Thanks Oz, you've shown the rest of the world how it should be done.
@@peelslowly28 Masterchef: a contest for amateur cooks. winner gets to write a cookbook. Hells Kitchen: a contest for professional cooks/chefs. winner gets to run a restaurant. I dont understand why people cant understand the difference.
I really like the way they approach the participants they respect the fact that above all they are humans and they put a lot of themselves in every test. I apply most if the advice they give specially Marco’s wise talking in my daily life. Thx for sharing
Marco gives me the feeling that he is more than an excellent chief...great human...we think usually that chiefs only scream and are mean mostly...but look at him...super professional
Im sorry.. did i just heard Marco Pierre White said "I'm nit-picking" when their lambs are *slightly* undercooked? Wow... Masterchef Australia is way nicer than the US.
@@HarryHodgman She’s 18 doing a 3 Michelin star dish and she’s not even a chef she’s just a home cook To do that well deserves some praise It’s not like they ignored it they just choose not to linger on it and move on to the good stuff
Judge guy on the most right looks like a villain with a lot of money and Marko is another villain with a logical motivation EDIT: those other two are friend of those villains who still haven’t discovered that they’re villains
@@jirehchoo2151 Watch cooking shows with him outside of the US versions (Kitchen Nightmare UK is a good example). He's not as dramatic as the US versions imply.
If I could ever do MC this would be the one I would do. These judges truly care and want you to learn. No fake drama, Just purely instructional. Plus Marco is my favorite chef :)
I like how they outline the good things even though there are bad things as well. Much better than “this is a complete disaster-throws the plate in the bin” crap..
You can say whatever you want, Australian version is simply great to watch. It just feels natural, friendly, yet highly proffesional. Definitely not what i get from US and Canada.
Well he's certainly not doing this for free. Perhaps he wants to capitalize on his fame now/become a household name across the world? Who can blame him. He's great on this show.
Marco Pierre White is like the Yoda of the cooking world. It’s amazing how with so little he says a lot. Even his facial expressions tell the whole story long before he even speaks
I love Marco hes such a great guy, i would do everything to see him together with Gordon in American Masterchef even if its just for one Episode. I bet its been Years since they did something Together.
@@ahahaha6228 They both hate eachother, which is rather sad. Although, both were major dicks to eachother in the past. You can tell just how much he taught Gordon just by comparing the two.
Marco: What this tells me about you as a person is that you enjoy biking, long nature hikes, playing halo on x-box, but you're more of a call of duty guy and it shows in your cooking. Also your favorite color is neon green. I thought she said "if I can f*ckin do that today, that would be amazing" lol
I enjoy this format very much. Wish they could incorporate this in a few episodes on MC-US... Just seems like they're trying to enjoy a good meal first and they'll bring spring off their thoughts as needed. It's classy, but casual, at the same time. I also feel like with the chefs meeting the judges, it gives a closer glimpse to their personality and commitment to the competition.
The judges here are so calm and they inspire their contestants. The American version has them yelling and making those poor contestants feel so bad about themselves
Marco is so calm at the mistakes....I still cant believe he is the guy who reduced Gordon Ramsay to tears putting him into depression and forcing him to change mentors
Perhaps the only thing that not many people or perhaps no one has ever stated is that the MC Australia soundtrack matches the vibe of the show. Absolute class.
I don't know why, but that was the first time in some of the masterchefs clips, that I wanted to cry almost instantly in the first 2 minutes. The atmosphere, the music, the presentation.... I just wanted to cry `:D
What's great about Marco is that while he has every right to be arrogant with all his accomplishments( one of them being that he was the youngest chef to earn 3 Michelin stars), he still stays grounded and humble. He gives honest criticisms without being rude unlike other celebrity chefs(and non chef judges in other Masterchef Shows).
There's old footage going about with the late great Keith Floyd and Marco , the two had a great chemistry and respect for one another.. was good to see .👍.
![กี่หมื่นฟ้า | Your Sky Series EP.1 [2/4]](http://i.ytimg.com/vi/qJbQs_nhjD4/mqdefault.jpg)
Best judges ever. They’re so professional with their criticism yet they do let them know what’s right/wrong.
Exactly & that’s what I love. When you watch that silly American & Canadian version, it just makes me cringe. Especially that Alvin guy who thinks he was sent from the heavens.
@@Pcash246 Alvin and Joe are the two worst.
@@Pcash246 they let them know what's wrong in the Canadian version too the editing makes it seem more dramatic than it actually was.
Australians do not accept bullying, rudeness, or arrogance. We cut people like that down.
Claudio and Michael are pretty good judges but these guys put them to shame.
I honestly think Marco is a pure genius. Adore that guy.
Yep a million times better than Gordon far more intelligence and creative! Gordy is controlled by msm I can't actually stand him he's a copycat of all these masters with a stupid big vulgar mouth....yuk err he's also ugly but Marco will always have the class Gordy is very jealous of him so obvious to most people
wait until you watch his numerous knorr ads
He is really a genius.
@@susanc9178 ramsay was the apprentice of Marco but ok...
All these Knorr jokes are so 2013..
all the judges juust looking at marco when they say their piece being like I DID GOOD MARCO RIGHT? I SAID GOOD THINGS YES MARCO?
It's quite telling that they still recognise the giant among them.
Hahahah
so true i mean the guy is the most qualified among all of them, but yeah he obviously respects their opinion a lot as he dosen't belittle them about the criticism or feedback they give
Yes Marco
YES MARCO
Marco could easily become a voice actor. Such a soothing voice. It's comparable to Morgan Freeman.
Wow never really thought about it until you said it. It'll be perfect
most smokers tend to get a good lower speaking voice
I’m surprised he hasn’t narrated a documentary yet tbh
@@due_2477 He also had a similar voice though when he was younger. Slightly lower now but that is both smoking and age
@@RUB13 ...A documentary titled, "Where to find lamb sauce" XD
I never wanted to approach a celebrity/stranger this much just to tell him how much I admire him. Marco is very inspiring. He comes off super arrogant though he's super humble. He appears to be extremely tough when in reality he's very soft, attentive, sensitive and sincere. I was intrigued by his character the first time I'd watched a documentary about him and kept on watching every show he was on. The guy is on another level of self respect. Such honesty is so rare that it makes you wonder
Beautifully written and insightful :> agreed
@@YouNoo4 merci beaucoup!
You sound fancey him😄
@Byanka Lowess Oh god, someone has bought into the pretentious bullshit that is the celebrity chef world, hook, line, and sinker.
@@kidwave1 "hurr durr im not like you sheeple."
Bro I don’t understand how Marco can be the scariest person alive while he isn’t smiling but is like the cool uncle at the dinner party whenever he is smiling
Everything Marco says sounds like a quote that you should use as a philosophy
I love how the judges strive to find the strength of the dish even when the dish wasn't cooked to perfection as it was a replication test. Unlike masterchef US, Joe would've thrown the dish in the bin if it was him tasting.
Ironically , Joe is way more nicer on master chef Canada
Well Canada has a much friendlier culture than the USA
Frankly anything Gordon Ramsay in the US is terribly unrealistic
Who cares?
It's American TV. Look at U.S. Kitchen Nightmares Gordon Ramsay versus U.K. Kitchen Nightmares Gordon Ramsay
Gordon, the lamb sauce is right here.
😂😂
Michael Blackson he’s coming
so that's Marco's revenge on Gordon for backstabbed him back then, by stole his lamb sauce JK
WHERE'S THE LAMB SAUCE!!!!!!!111111111111111111111
Marco has become my favorite Chef along with Jacque Pépin. I’ve noticed Marco has become so wise and very encouraging in is later years. Truly a blessing and a mount of wisdom to those who watch his craft.
I love Marco, his voice is spellbinding, who else likes him?
@12 Volts I would Love to see Curtis Stone and Matt Sinclair
@12 Volts when did this happen
@@SuperTobbe12 I want Billie McCay and Peter Gilmore
Marco is a Master end off f off gordy gordy vulgar crude disgusting has been
Love Marco and enjoy watching him the most or let me say I only watch when he's on and though I do enjoy some of Gordon Ramsay's shows and think of them as entertaining I can't stand all the swearing. Marco is very intriguing and super inspiring. I'm always touched every time he passes a positive comment when wanting to criticize a dish. He's on another level.
Lamb Noisettes a la Forestiere with Madeira Sauce
Recipe by: Marco Pierre White
Serves: 4
Ingredients
Lamb Noisette:
1 whole lamb saddle
clarified butter, for frying
salt and white pepper, to tasteMadeira Gravy:
bones and trimmed lamb from breaking down saddle
olive oil, for drizzling
300g button mushrooms, very finely sliced
10 shallots, peeled and finely sliced
1 head garlic, sliced in half
100ml brandy
500ml madeira
1½ litre veal stock, heated to simmering point
½ bay leaf
1 sprig thyme
1 tbsp cream
salt, to tasteArtichokes:
4 artichokes
75ml white wine vinegar
2 tbsp rock salt
2 lemon, halved
60ml extra virgin olive oilMushrooms:
1 clove garlic
table salt
clarified butter, for frying
30 baby king brown mushrooms, trimmed and finely sliced
1 shallot, very finely chopped
2 tbsp very finely sliced pre-soaked trompette des Maures
salt and white pepper, to tasteTo serve:
micro parsley
Select all
Method
Preheat oven to 250C.
Place 2 roasting trays in the oven to preheat them empty.
To break down the lamb saddle, remove skin, fat and meat in one piece from each side of the saddle by following the ribs closely on either side with a boning knife. Set aside.
Remove both lamb fillets from the underside of the saddle, trim off excess fat and set aside.
Break down carcass with a cleaver and knife into small pieces. Remove hot roasting pans from the oven, place broken down bones and any meat trimmings into the two pans. Drizzle each pan with olive oil and place in the oven to roast for 30 minutes.
Remove bones from oven add sliced mushrooms, shallots and half a garlic head to each roasting pan. Toss and return to the oven to roast for another 15 minutes.
Remove pans from oven, add 50ml brandy to each pan to deglaze. Return to the oven for a further 5 minutes. Remove pans from oven, add 250ml madeira to each pan and return to the oven to roast for a further 10 minutes.
Remove bones from oven and combine into one roasting pan. Set roasting pan on top of a high heat. Add preheated veal stock, bay leaf and thyme and allow to simmer for 30 minutes.
Reduce oven to 200C.
Meanwhile, as the bones are roasting, prepare the lamb noisette by using the two pieces of skin, fat and meat and the two fillets which were all set aside.
Remove each loin from the fat by pulling from neck end first. Trim each loin of sinew and set aside.
Trim all meat and fat from one skin piece by shaving it away, layer by layer, until as little fat as possible remains on the skin.
Lay the skin piece on a board and press flat. Lay a reserved, trimmed loin at one end of the skin
Take reserved fillets and using the blunt end of the cleaver, pound out to 2-3mm thick. Lay these fillets end to end on top of the loin.
Top with remaining loin and roll tightly in the skin. Roll tightly in several layers of plastic wrap, ensuring ends are sealed. Set aside in the fridge.
To prepare the artichokes, first prepare an acidulated bath to ensure the cut artichokes remain white. Place white wine vinegar, rock salt, and juice and cut halves of a lemon in a bowl.
Trim tough outer leaves from the artichokes. Using a serrated knife, cut each artichoke about 3cm from where the base of the artichoke meets the stem. Cut off stems. Using a vegetable peeler, trim down the artichokes. While constantly turning artichoke and frequently coating with acidulated mixture, pare back artichokes with a turning knife or vegetable peeler until all green leaves have been removed. Place both turned artichokes into the acidulated mixture and coat well.
Strain artichokes and place artichokes, acidulated mixture, extra virgin olive oil and enough water to cover the artichokes in a saucepan. Place a layer of baking paper over the surface and set over medium heat. Allow to simmer gently until just tender, about 12-14 minutes. Remove from heat and set artichokes aside in their cooking liquid, still covered with baking paper.
To cook lamb, remove prepared lamb from the fridge. Slice the roll into 4cm thick slices and tie each slice with twine, securely but do not over tighten.
Set a frypan over high heat. Add clarified butter and allow to melt. Season lamb slices with salt and white pepper and fry in butter until brown, about 1-2 minutes each side. Transfer frypan to the 200C oven and cook until lamb will still be a little pink inside, about 7-8 minutes. Remove lamb from oven and set aside to rest
Remove each artichoke from cooking liquid. Using a spoon, remove the choke from the middle of each and return to the cooking liquid, covered, to keep warm.
Meanwhile, to finish the madeira sauce, once the bones and stock have simmered for 30 minutes, remove from heat and strain through a colander. Allow to sit until fat rises to the surface. Skim off fat with a ladle then strain twice more, the last time through damp muslin. There should be about 500ml sauce.
Pour sauce into a saucepan and set over medium heat. Allow to simmer until reduced to coating consistency. Season with salt. Add cream and stir to combine. Remove from heat and set aside, keeping warm.
Meanwhile, to prepare the mushrooms to fill the artichokes and to be used as garnish, slice the garlic clove very finely. Sprinkle garlic with salt and using the side of the knife blade, crush garlic to a paste. Set aside.
Place clarified butter in a frypan and set over medium heat. Once butter has melted, add mushrooms and fry until a light golden brown. Add reserved garlic paste, shallot and trompette des Maures, season with salt and white pepper and continue to fry until golden. Remove from heat.
To serve, remove twine, plastic wrap and skin from noisettes and place in the serving dish. Remove artichokes from their cooking liquid, fill with mushroom mixture and place in the serving dish. Gently pour over madeira sauce. Garnish with extra mushrooms on the noisettes and micro parsley on the artichokes.
Where's the knorr stock pot?
Thank you O Great One for finding & sharing the recipe with us. You did great! 😋
@@skr4207in the veal stock
Here they focus on positive points of dish unlike American version where only negative points of disk are seen...
That is why Australian version rules.
duhhhh cuz it's a good dish, from the top they said how good the dish was. when there are good dishes in the american version, the reaction is the same.
I see that everyone loves to compare themselves to America. Is it jealousy or hate??
That's y they not improving kek
That's called negative motivation. Some people understand positive motivation and some negative. Tell that your drill Sargent to show some positive motivation and see how he'll make you feel like you're worthless.
Motivation works both ways, that's why they're all successful and we're here talking about it.
Marco is an example of how genius comes in so many diffrent forms. We as a society should appreciate these different forms.
Eating one of Marco’s dishes would be an unforgettable dream. Recreating one seemed like it might’ve been a nightmare.
I adore MasterChef Australia. Everyone is so well mannered. No rudeness, vulgarity or crass behaviour. The judges never embarrass a contestant by spitting out food. Just positive, constructive criticism. As a Brit I'm jealous. Thanks Oz, you've shown the rest of the world how it should be done.
Masterchef Australia:Dont give up guys
Masterchef US:GET THE FYCK OUTTA HERE
Masterchef UK : i like the base base base base i like the buttery biscuit base
Dont confuse hells kitchen with masterchef US
Gordon is much softer on Master Chef than he is on Hell's Kitchen
@@peelslowly28 Masterchef: a contest for amateur cooks. winner gets to write a cookbook.
Hells Kitchen: a contest for professional cooks/chefs. winner gets to run a restaurant.
I dont understand why people cant understand the difference.
Man Marco even eats differently. Coating his pallet and taking the time with each bite. What a chef.
Sorry to be that guy, but it's palate*
I really like the way they approach the participants they respect the fact that above all they are humans and they put a lot of themselves in every test. I apply most if the advice they give specially Marco’s wise talking in my daily life. Thx for sharing
I admire Marco. Such wonderful man.
Man chef marco exhales honesty and sincerity
The way Marco says Pleasure after the guys says thank you Marco it why I love that guy. Marco is so genuine.
Marco gives me the feeling that he is more than an excellent chief...great human...we think usually that chiefs only scream and are mean mostly...but look at him...super professional
Im sorry.. did i just heard Marco Pierre White said "I'm nit-picking" when their lambs are *slightly* undercooked? Wow... Masterchef Australia is way nicer than the US.
...yeah but the girl was only 18 - he's a gentleman and a sir, knowing when to cut someone some slack... :)
@@ZeHoSmusician It's a competition and she undercooked the lamb somehow inconsistently. The judges are way too lenient.
@@HarryHodgman
She’s 18 doing a 3 Michelin star dish and she’s not even a chef she’s just a home cook
To do that well deserves some praise
It’s not like they ignored it they just choose not to linger on it and move on to the good stuff
The second contestant:I hope it over shadows my mistakes
Marco:you know your mistakes don't you?
A food show that melts your heart ( only MC australia )
MC Australia is way more genuine that the American version honestly
Hell’s Kitchen also
MC Canada is nice too
What about McDoNaLDs
@@joshuabayas6535 ?
You can tell when Marco really enjoys a dish, his face shows that he feels a deep appreciation
"It's nice and white."
Marco hears his name: Hmmm.
Judge guy on the most right looks like a villain with a lot of money and Marko is another villain with a logical motivation
EDIT: those other two are friend of those villains who still haven’t discovered that they’re villains
Lol kingpin and the joker
They are going to replace the Earth's supply of fresh water with Knorr seafood stockpot.
@@quentinthigpen6380 😂
lol they're both had alot of money .
Lol
Marco is that adorable and affectionate grandpa who always looks calm but strict..🤠😛
"I've learned to make a beautiful Marco-Pierre White sauce." But did you remember the Knorr Stock pot!?
He started working Knorr in what? 2011 for US? 2006 for UK? But no worries that joke is still amazing and original. ¯\_(ツ)_/¯
the US Masterchef is entertaining, but overly dramatic. This one is so much better edited.
Yes. I wish American reality show editors would realize this.
it's not like Gordon Ramsay isn't that Dramatic of a person by himself :/
@@jirehchoo2151 Watch cooking shows with him outside of the US versions (Kitchen Nightmare UK is a good example). He's not as dramatic as the US versions imply.
If I could ever do MC this would be the one I would do. These judges truly care and want you to learn. No fake drama, Just purely instructional. Plus Marco is my favorite chef :)
Marco is absolutely brilliant and yet so humble, always smiling, teaching with affection and love.
Marco is more humbled then expected. People truly do admirer him
3:22 "...those artichokes; absolutely Pierre White"
I like how they outline the good things even though there are bad things as well. Much better than “this is a complete disaster-throws the plate in the bin” crap..
You can say whatever you want, Australian version is simply great to watch. It just feels natural, friendly, yet highly proffesional. Definitely not what i get from US and Canada.
7:56 Andrea.. it was amazing watching you today.. your tenacity.. one thing which is very obvious.. your dish lacks knorr stock pot
"you know your mistake, don't you"
Yeah... forgot the Knorr
Marco is so humble and such an outstanding teacher. He genuinely wants the contestants to learn.
Coming from Hell's kitchen, MC Australia somehow looks so peaceful lol.
Noo f***ing donkeys to hear here xD
Cause that’s the difference. You came from watching Hells Kitchen and this is Master Chef they’re two different genres of ppl
Marcos always looks like he doesn't wanna be there.
Well he's certainly not doing this for free. Perhaps he wants to capitalize on his fame now/become a household name across the world? Who can blame him. He's great on this show.
They don't let him rep knorr, of course he's a bit lethargic
He actually doesn't believe in hoch gastronomy anymore. He just wants to run a pub and forget all the noise. But all this pays well you know.
Marco Pierre White is like the Yoda of the cooking world. It’s amazing how with so little he says a lot. Even his facial expressions tell the whole story long before he even speaks
" Driven by my dreams, Ruled by my fears " - Marco Pierre White
Marco really is one of the best judges at constructive criticism.
"I made a Marco Pierre White sauce. Our secret ingredient: Knorr stock pot. One, two, your choice."
Knorr joke line is getting old
Stfu
@@peacesearcher4598 Getting old? It is so old, it can legally drink now
Marco's been on the Knorr train publically since what 2006 but hey keep using that joke. As long as you think its funny.
@@Typehydro It is
How can your smile be intimidating and soothingly calm at the same time? It doesn't add up.
We've finally found the lamb sauce
I love Marco hes such a great guy, i would do everything to see him together with Gordon in American Masterchef even if its just for one Episode. I bet its been Years since they did something Together.
Never gonna happen
Unfortunately Marco hates Gordon now
@@ahahaha6228 They both hate eachother, which is rather sad. Although, both were major dicks to eachother in the past. You can tell just how much he taught Gordon just by comparing the two.
@@ahahaha6228 why?
@@harryklobs1220 Gordon showed up with a camera crew to Marco's wedding without permission and Marco went beserk
Marco Pierre White is the best chef to ever walk the planet.
I like ramsay as a chef but I've recently started liking Marco a lot more... Really humble and really knowledgeable
The choice of background music is spot on. Perfectly delivers the emotions.
Work: done
Passion: set
Lamb sauce: locked on sight
Why do you even need the other judges Marco has more experience than all of them combined
Marco needs to do voice over work as a sage or something.
Even how Marco holds his knife is sophisticated
Marco is the epitome of ''tough but fair''.
anyone else here, watching this while enjoying basic BISH ramen?
just me? aw, that's sad.
Best things in life.
I'm drinking because I can't afford food right now. Does that count?
Get in that kitchen and cook boi!
@@ChrisRedfieldsbloodline that does count!
Omg thats exactly what im doing right now , except Im eating maggi's instant noodles
AU: This isn't your best dish.
US: This is trash, and you should be ashamed of yourself. *S L A M*
Marco: What this tells me about you as a person is that you enjoy biking, long nature hikes, playing halo on x-box, but you're more of a call of duty guy and it shows in your cooking. Also your favorite color is neon green.
I thought she said "if I can f*ckin do that today, that would be amazing" lol
I enjoy this format very much. Wish they could incorporate this in a few episodes on MC-US... Just seems like they're trying to enjoy a good meal first and they'll bring spring off their thoughts as needed. It's classy, but casual, at the same time. I also feel like with the chefs meeting the judges, it gives a closer glimpse to their personality and commitment to the competition.
Marco gives me hannibal lecter (Hopkins) vibe, love it!
Would love to hear him judging a dish that contains father beans and some Chianti. :P
The judges here are so calm and they inspire their contestants. The American version has them yelling and making those poor contestants feel so bad about themselves
Anyone notice Marco feeling Andrea's noisettes before cutting in?
He knew they were under.
Somebody get Marco to narrate some documentary he has such a cool voice. Underrated. Extremely underrated.
I think the only word I remember whenever I see MPW is 'stoic' in a positive manner.
His fellow judges are more scared of him than the contestants. But Marco seems to have become a kind man in his old age.
Marco is so calm at the mistakes....I still cant believe he is the guy who reduced Gordon Ramsay to tears putting him into depression and forcing him to change mentors
or maybe Gordon was just a sissy with Daddy issues. It would definitely explain why he acts the way he does today and is hated by so many people.
@@vancesedno4184 i dont hate gordon
I pledge allegiance..
To Marco Pierre White..
I love this guy lol, he’s so scary but so kind and humble. Very reserved. He’s everything.🥺💕✨
Marco is like that strict yet gentle dad
I like that they actually eat the dish not just one bite.
The judge with blue coat is really a gentleman, he talks sensibily and respectfully ❤
Marco is awesome .
Perhaps the only thing that not many people or perhaps no one has ever stated is that the MC Australia soundtrack matches the vibe of the show. Absolute class.
Marco needs to do asmr like now with that amazing voice 💜
You’re among the last people I’d expect to see here but I totally agree lmao
I don't know why, but that was the first time in some of the masterchefs clips, that I wanted to cry almost instantly in the first 2 minutes. The atmosphere, the music, the presentation.... I just wanted to cry `:D
If Gordon Ramsay is the final boss, Marco Pierre is like that secret ultimate boss you find at the end dungeon.
Marco. The elegance. The charm. The voice. This man cant get it wrong.
seeing marco smilling at me, I'll take that as a compliment
Love the MC Australia judges, they're so nice. Can't imagine what Gordon would say if someone forgot to trim or accidentally undercooked their meat...
Marco is actually Dumbledore without a beard 😌
Legend says that Marco once stared on a pork belly. It became Halal.
Stfu don't joke about these things it's not even funny.
Lmao that's a good one
@@zawarudo4497 it's pretty funny lol take a joke mate
Hahaha epic joke mate xd
@@zawarudo4497 relax dude, it is a funny joke
What's great about Marco is that while he has every right to be arrogant with all his accomplishments( one of them being that he was the youngest chef to earn 3 Michelin stars), he still stays grounded and humble. He gives honest criticisms without being rude unlike other celebrity chefs(and non chef judges in other Masterchef Shows).
Pierre's voice is too fckng lovely
Marco is far better than Gordon. He cares about the cook and teaching. Gordon cares about ratings, competition and looking tough.
Marco : "cooked to perfection "
Ramsey : "the plate is fukin RAWW"
Joe : "mamma mia" *tosses plate into wall*
I barely cook. I am an artist. Still, I enjoy listening and looking up to the great Marco Pierre White every now and then.
The thing I like about Marco is that while he may be one of if not the most intense chef he is also fair
This man has such an aura.
Now that is true passion for what he’s doing
Eating Chef Whites food is on my bucket list.
Marco's aura of authority is astounding
Marco is Big and still says Hello. That's real.
5:07 - am i the only one who can hear "they fkn do that" ? XD
There's old footage going about with the late great Keith Floyd and Marco , the two had a great chemistry and respect for one another.. was good to see .👍.
I love these four. The fantastic 4 indeed
why do i feel them eating is like a scene of a movie where someone is about to die
The first dish looked immaculate
Marco is such a sweetheart