1 00:00:01,000 --> 00:00:07,880 NARRATOR: Previously on MasterChef Australia... 2 00:00:07,880 --> 00:00:12,000 ..our home cooks took on titans of the industry... 3 00:00:12,000 --> 00:00:15,960 From Serai in Melbourne, Ross Magnaye and his team! 4 00:00:15,960 --> 00:00:17,040 Let's go! 5 00:00:17,040 --> 00:00:21,920 ..in a whole week of David versus Goliath battles. 6 00:00:21,920 --> 00:00:24,480 CATH: We're taking on the professionals at their own game. 7 00:00:24,480 --> 00:00:28,760 They bravely tried to win bragging rights and immunity... 8 00:00:28,760 --> 00:00:30,920 BRENT: I've just gotta back myself and go for it. 9 00:00:30,920 --> 00:00:33,080 ROSS: It's a challenge. I'm competitive, bro. We wanna win. 10 00:00:33,080 --> 00:00:36,720 ..with dishes that were out of this world. 11 00:00:36,720 --> 00:00:39,160 JOCK: That is delicious. It's so good. 12 00:00:39,160 --> 00:00:42,240 MELISSA: Flawless. Absolutely incredible dish. 13 00:00:42,240 --> 00:00:47,040 But three times out of four, the professionals prevailed. 14 00:00:47,040 --> 00:00:48,800 Oh! (LAUGHS) 15 00:00:48,800 --> 00:00:50,640 Tonight... (DRAMATIC CHORAL MUSIC) 16 00:00:50,640 --> 00:00:52,720 ..a demonstration... 17 00:00:52,720 --> 00:00:55,400 ADI: This is a once-in-a-lifetime experience. 18 00:00:55,400 --> 00:01:00,480 ..and an elimination with a global superstar. 19 00:01:05,120 --> 00:01:06,840 (UPBEAT MUSIC) 20 00:01:11,560 --> 00:01:13,280 CATH: We deep-breathe. MALISSA: Yep. Breathe in. 21 00:01:13,280 --> 00:01:14,880 Yeah. Just breathe in. 22 00:01:14,880 --> 00:01:16,800 (EXHALES) Breathe out. (LAUGHS) 23 00:01:16,800 --> 00:01:19,440 Yeah. RUE: How are you feeling, Ralphie? 24 00:01:19,440 --> 00:01:21,280 Well, you know, kinda a bit nervous. Yeah. 25 00:01:21,280 --> 00:01:22,760 It's black-apron day. 26 00:01:22,760 --> 00:01:25,160 BRENT: What's it gonna be? Hey? 27 00:01:25,160 --> 00:01:27,640 Good luck today, guys! 28 00:01:27,640 --> 00:01:30,640 Maybe if we all do well, they'll just let us all stay. 29 00:01:30,640 --> 00:01:33,160 ADI: Yeah, wouldn't that be nice? (LAUGHS) 30 00:01:33,160 --> 00:01:35,080 PHIL: Looking around at the cooks that are here, 31 00:01:35,080 --> 00:01:37,080 it's getting stiffer and stiffer competition. 32 00:01:39,600 --> 00:01:41,640 In. (APPLAUSE AND CHEERING) 33 00:01:44,640 --> 00:01:46,120 The dishes are getting better. 34 00:01:46,120 --> 00:01:49,080 The level of flavours and complexity that people are putting up. 35 00:01:49,080 --> 00:01:51,440 Morning! Good morning! 36 00:01:55,960 --> 00:01:58,440 It'll be tough to stay in the competition from here on out. 37 00:02:00,120 --> 00:02:02,560 Good morning, everyone. ALL: Good morning! 38 00:02:02,560 --> 00:02:06,360 (LAUGHS) All this week, you've been head-to-head against the pros 39 00:02:06,360 --> 00:02:08,640 and, unfortunately, you're standing here today 40 00:02:08,640 --> 00:02:13,840 because you were unable to beat them in a classic MasterChef challenge. 41 00:02:13,840 --> 00:02:15,880 But don't be disheartened 42 00:02:15,880 --> 00:02:18,800 because today you are in for a little surprise. 43 00:02:18,800 --> 00:02:20,520 Ooh! 44 00:02:21,520 --> 00:02:25,920 Today, we're being joined by someone we all know and love. 45 00:02:25,920 --> 00:02:26,920 RALPH: Ooh. 46 00:02:26,920 --> 00:02:28,720 He owns a string of renowned restaurants, 47 00:02:28,720 --> 00:02:31,840 two of which sit on the coast of NSW. 48 00:02:31,840 --> 00:02:32,840 (CONTESTANTS MUTTER) 49 00:02:32,840 --> 00:02:37,120 They're beloved for serving fresh, simple seafood. 50 00:02:37,120 --> 00:02:40,640 He's an unlikely celebrity chef 51 00:02:40,640 --> 00:02:43,920 and has been gracing our screens since 1985. 52 00:02:43,920 --> 00:02:45,320 Oh, wow. 53 00:02:45,320 --> 00:02:50,440 With over 25 cookbooks and over 30 TV programs... 54 00:02:51,520 --> 00:02:53,840 ..of course you know who I'm talking about, 55 00:02:53,840 --> 00:02:55,000 it's Rick Stein! 56 00:02:55,000 --> 00:02:56,800 (ALL CHEER) 57 00:03:00,360 --> 00:03:02,880 (RAUCOUS APPLAUSE AND CHEERING) 58 00:03:04,240 --> 00:03:08,200 CATH: What?! THE Rick Stein! It's just... 59 00:03:08,200 --> 00:03:09,880 I'm just jumping for joy. 60 00:03:09,880 --> 00:03:11,520 (CATH SQUEALS EXCITEDLY) 61 00:03:13,080 --> 00:03:14,640 (CATH SCREAMS) 62 00:03:14,640 --> 00:03:16,280 Morning. 63 00:03:17,720 --> 00:03:19,560 That's him! That's him! 64 00:03:19,560 --> 00:03:21,560 ADI: My mum loves him! 65 00:03:24,560 --> 00:03:27,800 Hello, mate! Good to see you. Good to see you. 66 00:03:27,800 --> 00:03:29,800 Come on! 67 00:03:29,800 --> 00:03:31,800 Rick, welcome back to the MasterChef kitchen. 68 00:03:31,800 --> 00:03:33,320 Lovely to be back, I must say. 69 00:03:33,320 --> 00:03:35,240 How have you been? Yeah, really well. 70 00:03:35,240 --> 00:03:37,120 Travel back on? Yes. 71 00:03:37,120 --> 00:03:39,560 Tell me somewhere far-flung that you've been recently. 72 00:03:39,560 --> 00:03:41,360 Well, I haven't been anywhere apart... 73 00:03:41,360 --> 00:03:42,800 Oh, yeah, I went to Iceland. 74 00:03:42,800 --> 00:03:44,240 Oh, Ice... Pfft! It wasn't very nice. 75 00:03:44,240 --> 00:03:46,520 (RALPH MUTTERS) That's for fishing with my boys. 76 00:03:46,520 --> 00:03:48,080 Wow. And where else have I been? 77 00:03:48,080 --> 00:03:52,160 France, of course, Greece, Italy, Spain. It was nice. 78 00:03:52,160 --> 00:03:53,920 You join us every year. 79 00:03:53,920 --> 00:03:57,880 You stand here, you're looking at a whole new line-up of contestants. 80 00:03:57,880 --> 00:04:01,200 What do you think when you see all these new fresh faces? 81 00:04:01,200 --> 00:04:03,240 As I'm a bit of an old dude, 82 00:04:03,240 --> 00:04:05,120 what I really like about younger people 83 00:04:05,120 --> 00:04:08,320 is just their...their enthusiasm and their hope 84 00:04:08,320 --> 00:04:11,160 and their sort of expectations out of life, you know. 85 00:04:11,160 --> 00:04:12,920 It just invigorates me. 86 00:04:12,920 --> 00:04:16,480 Adi, you're smiling ear to ear. Big fan of Rick? 87 00:04:16,480 --> 00:04:17,960 Big fan of yours, Rick. 88 00:04:17,960 --> 00:04:22,040 I feel like I've got your show on, like, almost all the time. 89 00:04:22,040 --> 00:04:24,800 Your food always feels really accessible, 90 00:04:24,800 --> 00:04:27,560 but you're also really respectful of where it comes from, 91 00:04:27,560 --> 00:04:29,360 which I really appreciate. 92 00:04:29,360 --> 00:04:31,960 I'm just so thrilled that you're here. 93 00:04:31,960 --> 00:04:33,520 (LAUGHS) 94 00:04:33,520 --> 00:04:35,920 Well! (LAUGHS) 95 00:04:35,920 --> 00:04:39,400 Today, Rick is gonna show us one of his cooking secrets. 96 00:04:39,400 --> 00:04:41,640 Rick, what are you gonna show us? 97 00:04:41,640 --> 00:04:43,880 Well, I'm gonna actually clean a squid for you 98 00:04:43,880 --> 00:04:47,760 because it's much better, if you can, to buy a whole squid. 99 00:04:47,760 --> 00:04:51,160 Basically because they look so beautiful, 100 00:04:51,160 --> 00:04:55,760 it just enthuses you and I think that's true about produce generally. 101 00:04:55,760 --> 00:05:00,160 If it looks good, it makes you cook better, you know? 102 00:05:00,160 --> 00:05:02,040 So, I just want to do justice to it. 103 00:05:02,040 --> 00:05:04,320 Rick Stein, who I've only ever seen on television, 104 00:05:04,320 --> 00:05:07,000 and now he's giving us a masterclass. 105 00:05:08,000 --> 00:05:10,720 This is a once-in-a-lifetime experience. 106 00:05:13,320 --> 00:05:14,720 Look at those. 107 00:05:14,720 --> 00:05:16,280 (WHISTLES) Beautiful. 108 00:05:17,720 --> 00:05:20,640 I don't think I need to tell you just how fresh those are. 109 00:05:20,640 --> 00:05:22,520 But I will tell you how fresh they are. 110 00:05:22,520 --> 00:05:23,520 (LAUGHTER) 111 00:05:23,520 --> 00:05:26,720 And, um, what I'm looking at is the sheen on them. 112 00:05:27,720 --> 00:05:30,400 They've got a wonderful shine about them. 113 00:05:30,400 --> 00:05:31,960 Beautiful. 114 00:05:31,960 --> 00:05:35,320 So, I'm going to show you how to prepare one. 115 00:05:36,320 --> 00:05:39,000 You have the head, the tentacles and the body. 116 00:05:39,000 --> 00:05:40,440 And the first thing to do 117 00:05:40,440 --> 00:05:46,000 is just to pull the head and tentacles away from the body. 118 00:05:46,000 --> 00:05:47,600 Like that. 119 00:05:47,600 --> 00:05:50,680 And out will come all the innards. 120 00:05:50,680 --> 00:05:53,960 PHIL: Rick is great. He's kinda like the David Attenborough of food. 121 00:05:53,960 --> 00:05:57,480 He's just got that soothing voice and he just engages you right away. 122 00:05:57,480 --> 00:06:03,920 And find the little backbone to the squid and pull that out too. 123 00:06:03,920 --> 00:06:05,480 There it is. 124 00:06:05,480 --> 00:06:11,120 Getting a squid demo from the seafood man himself - how good! 125 00:06:11,120 --> 00:06:12,120 Life's good. 126 00:06:12,120 --> 00:06:14,920 Now, then, I'm gonna cut the tentacles away 127 00:06:14,920 --> 00:06:17,320 from just in front of the eyes like that. 128 00:06:17,320 --> 00:06:18,840 That's good. 129 00:06:18,840 --> 00:06:22,240 What we want to do now is just squeeze this 130 00:06:22,240 --> 00:06:25,840 and get the little beak and we cut that out. 131 00:06:25,840 --> 00:06:28,960 RALPH: I love eating squid, but I've never cooked squid before. 132 00:06:30,120 --> 00:06:32,920 So, I'm trying to take in as much as I can 133 00:06:32,920 --> 00:06:34,720 so that I can actually try and perfect this. 134 00:06:34,720 --> 00:06:36,520 You can eat the skin. It's perfectly edible. 135 00:06:36,520 --> 00:06:40,360 And it looks good if you want a bit of a rugged finish to your dish. 136 00:06:40,360 --> 00:06:42,600 But today I'm gonna take it off. 137 00:06:42,600 --> 00:06:45,840 Just find a bit of purchase 138 00:06:45,840 --> 00:06:48,120 and just pull it...pull it off. 139 00:06:48,120 --> 00:06:49,560 THEO: I'm pretty comfortable with squid. 140 00:06:49,560 --> 00:06:51,400 I just love the way he's going about it, 141 00:06:51,400 --> 00:06:54,120 cleaning his, because I often don't take skin off 142 00:06:54,120 --> 00:06:57,280 and, yeah, I just love watching him work, it's great. 143 00:06:57,280 --> 00:07:02,720 I'm gonna just show you two ways of preparing the tube. 144 00:07:02,720 --> 00:07:05,960 The easiest way and the most common way 145 00:07:05,960 --> 00:07:08,880 would be to cut them into rings, which is just like that. 146 00:07:08,880 --> 00:07:11,640 This is so tender, this. You're gonna love cooking with it. 147 00:07:12,640 --> 00:07:16,280 And you can cut them a bit wider if you like and cook them simply 148 00:07:16,280 --> 00:07:17,880 and don't overcook them. 149 00:07:17,880 --> 00:07:22,040 Aim for about a minute, no more. 30 seconds to a minute. 150 00:07:22,040 --> 00:07:23,600 Of course, the other way 151 00:07:23,600 --> 00:07:25,840 is you just do a little diamond pattern across like that. 152 00:07:25,840 --> 00:07:28,680 As you cook them, they'll curl up in that really attractive way. 153 00:07:31,120 --> 00:07:32,920 Whoo! (APPLAUSE) 154 00:07:38,880 --> 00:07:40,920 And there are zero prizes for guessing 155 00:07:40,920 --> 00:07:42,640 what round 1 is actually about. 156 00:07:42,640 --> 00:07:43,960 CATH: Yeah. 157 00:07:43,960 --> 00:07:46,480 You're gonna be cooking with calamari. 158 00:07:46,480 --> 00:07:47,640 (CONTESTANTS LAUGH) 159 00:07:47,640 --> 00:07:49,080 Use what you've just learnt 160 00:07:49,080 --> 00:07:51,920 and bring us a quick and delicious calamari dish. 161 00:07:51,920 --> 00:07:54,480 You'll have a total of 45 minutes 162 00:07:54,480 --> 00:07:58,040 to bring us something absolutely delicious. 163 00:07:58,040 --> 00:07:59,280 Whew! OK. 164 00:07:59,280 --> 00:08:01,200 And the four least impressive dishes in round 1, 165 00:08:01,200 --> 00:08:02,800 they'll send their makers into round 2 166 00:08:02,800 --> 00:08:04,880 from where one of you will go home. 167 00:08:04,880 --> 00:08:06,480 (TENSE MUSIC) 168 00:08:07,520 --> 00:08:10,760 So, make the most of your time because it starts now! 169 00:08:10,760 --> 00:08:12,880 MALISSA: Ohh! Let's go! 170 00:08:15,440 --> 00:08:19,520 Oh, have fun, guys. Have fun, guys, cooking for Rick. 171 00:08:19,520 --> 00:08:21,800 PHIL: Mate, just cook good, just cook good. 172 00:08:24,000 --> 00:08:26,880 I need pepper, pepper, pepper, pepper. 173 00:08:27,880 --> 00:08:29,800 Today I'm making salt and pepper squid. 174 00:08:29,800 --> 00:08:32,360 The reason for that is it's the only squid I've eaten 175 00:08:32,360 --> 00:08:35,320 and it's the only squid I can kind of familiarise flavours with. 176 00:08:35,320 --> 00:08:36,800 Has anyone seen shallots? 177 00:08:36,800 --> 00:08:38,600 Pardon? What are you looking for? Shallots. 178 00:08:38,600 --> 00:08:41,200 Yeah, over here. Jeez. It was right in front of me. 179 00:08:41,200 --> 00:08:43,200 If it was a snake, it would have bitten me. 180 00:08:43,200 --> 00:08:44,680 MALISSA: Where's the fish sauce? 181 00:08:44,680 --> 00:08:47,440 ADI: Um....fish sauce is here. Oh, thanks, darling. 182 00:08:47,440 --> 00:08:48,600 CATH: Oh! 183 00:08:48,600 --> 00:08:51,320 Seafood is not my strength. 184 00:08:51,320 --> 00:08:53,440 But I'm really excited about pushing myself. 185 00:08:53,440 --> 00:08:55,960 Alright, come on, Cath. Let's get to it now. 186 00:08:55,960 --> 00:08:59,840 Being a black-apron day today, I really wanna think outside the box. 187 00:08:59,840 --> 00:09:01,880 (SIGHS) OK. 188 00:09:01,880 --> 00:09:05,040 CATH: Just relax. Enjoy it. 189 00:09:05,040 --> 00:09:07,280 Just have fun. Have fun! 190 00:09:08,280 --> 00:09:09,280 Yep. 191 00:09:10,320 --> 00:09:12,200 Awesome. Look where you are. 192 00:09:12,200 --> 00:09:13,720 Rick Stein's in the house. 193 00:09:13,720 --> 00:09:18,000 Rick has just highlighted how beautiful and fresh this squid is. 194 00:09:18,000 --> 00:09:20,480 Let's go. This is gonna be epic! 195 00:09:20,480 --> 00:09:23,480 So I'm gonna do just a little squid ceviche 196 00:09:23,480 --> 00:09:25,480 with some, um, tropical flavours. 197 00:09:25,480 --> 00:09:27,400 Really fresh and zesty. 198 00:09:27,400 --> 00:09:29,800 Alright, OK, let's go for it. 199 00:09:30,880 --> 00:09:32,640 (MUTTERS) 200 00:09:32,640 --> 00:09:35,000 Let's get this tricky skin off, shall we? 201 00:09:36,120 --> 00:09:39,960 Now, this is gonna be the important, Cath. 202 00:09:42,320 --> 00:09:43,760 (TENSE MUSIC) 203 00:09:46,080 --> 00:09:48,280 PHIL: The skin is an absolute nightmare. 204 00:09:48,280 --> 00:09:50,160 THEO: Yeah, I'm not taking it off. 205 00:09:50,160 --> 00:09:52,200 I think I've got some ink. 206 00:09:52,200 --> 00:09:53,640 Yeah. Beauty. 207 00:09:53,640 --> 00:09:56,280 So, what are you looking for? What are we looking for? 208 00:09:56,280 --> 00:09:57,840 Less ingredients. Yeah. 209 00:09:57,840 --> 00:10:00,040 You know, like, I think that's gonna be the key today 210 00:10:00,040 --> 00:10:01,560 to make the squid shine. 211 00:10:01,560 --> 00:10:03,400 I'd do a som tam and... Yeah. Beautiful. 212 00:10:03,400 --> 00:10:04,840 That's what I'd do. 213 00:10:04,840 --> 00:10:07,840 And really lightly cook the squid and fold it through that salad. 214 00:10:07,840 --> 00:10:10,480 Yeah. Like, really sharp, really punchy. 215 00:10:10,480 --> 00:10:13,920 Or the best tempura going, you know. 216 00:10:13,920 --> 00:10:15,080 Yeah. 217 00:10:15,080 --> 00:10:17,360 Like, gossamer-thin tempura... Yeah. 218 00:10:17,360 --> 00:10:19,520 ..dropped in the oil and out. 219 00:10:19,520 --> 00:10:22,520 The world is your oyster. You can do anything at all with it. 220 00:10:23,800 --> 00:10:26,640 Everywhere from raw through to a slow braise. 221 00:10:26,640 --> 00:10:29,080 Yeah. Yeah. And everything in between. 222 00:10:34,320 --> 00:10:36,240 ANTONIO: Let's go, Rue, let's go, Rue! 223 00:10:36,240 --> 00:10:40,360 RUE: I have decided to do a seafood stew. 224 00:10:40,360 --> 00:10:44,800 I just want this to get as much flavour as it can 225 00:10:44,800 --> 00:10:46,480 in a short amount of time. 226 00:10:51,000 --> 00:10:53,680 The shells of the prawns and the heads of the prawns, 227 00:10:53,680 --> 00:10:55,120 they have so much flavour. 228 00:10:56,240 --> 00:11:02,080 If I can get as much of that in my stew, that would be awesome. 229 00:11:02,080 --> 00:11:07,040 So I've picked a small pot and I'm doing everything in small portions. 230 00:11:07,040 --> 00:11:09,960 Feels like... I think I need salt. 231 00:11:13,840 --> 00:11:15,920 Rue, this is Rick. Hello! 232 00:11:15,920 --> 00:11:17,400 Hi, Rue. (LAUGHS) I know. 233 00:11:17,400 --> 00:11:18,520 You know? 234 00:11:18,520 --> 00:11:19,880 Good. I know. 235 00:11:19,880 --> 00:11:22,240 I am fangirling hard. Oh. 236 00:11:22,240 --> 00:11:23,640 The smells... Really good. 237 00:11:23,640 --> 00:11:25,160 ..from your bench are... OK. 238 00:11:25,160 --> 00:11:26,960 ..very good. There's prawn heads in there too. 239 00:11:26,960 --> 00:11:28,880 OK, yeah, so I'm making a prawn stew 240 00:11:28,880 --> 00:11:32,160 and I was thinking I would cook my squid in the sauce. 241 00:11:32,160 --> 00:11:33,640 That's interesting, actually. Yeah? 242 00:11:33,640 --> 00:11:35,680 I mean, if you get it right, it'll be lovely. 243 00:11:35,680 --> 00:11:37,840 (LAUGHS) Yeah. Sorry to be... 244 00:11:37,840 --> 00:11:39,400 No, no. I think that that's fair. 245 00:11:39,400 --> 00:11:42,680 So, um, I'm trying to pack as much flavour as I can 246 00:11:42,680 --> 00:11:45,800 and I'll reduce it a little bit with some tomatoes 247 00:11:45,800 --> 00:11:47,880 and then I am going to quickly blitz it. 248 00:11:47,880 --> 00:11:50,480 Hopefully I'm not taking on too much. 249 00:11:50,480 --> 00:11:53,040 There's not a lot of liquid in there, so it will... 250 00:11:53,040 --> 00:11:54,960 Condense. ..concentrate quite quickly. 251 00:11:54,960 --> 00:11:56,400 Yeah. Make it a good one. 252 00:11:56,400 --> 00:11:57,920 Thanks, Mel. OK. Cheers. 253 00:11:57,920 --> 00:11:59,040 Yep. 254 00:11:59,040 --> 00:12:03,200 I'm hoping that this plate of food actually proves to the judges 255 00:12:03,200 --> 00:12:08,840 that I can pack a lot of flavour in a stew in 45 minutes. 256 00:12:11,040 --> 00:12:13,400 All we need is one delicious squid dish. 257 00:12:13,400 --> 00:12:15,200 You've only got 30 minutes to do it! 258 00:12:15,200 --> 00:12:18,160 RHIANNON: Yeah, go, guys! Whoo! 259 00:12:18,160 --> 00:12:20,600 RALPH: Whoo-hoo! 30 minutes. Jesus. 260 00:12:22,720 --> 00:12:26,440 THEO: I am cooking peri-peri squid because I love the flavours 261 00:12:26,440 --> 00:12:28,880 and you can cook the squid very quickly on the fire, 262 00:12:28,880 --> 00:12:32,520 which just really imparts that smoky flavour, which I love. 263 00:12:32,520 --> 00:12:34,280 RHIANNON: Go, Gracie. 264 00:12:34,280 --> 00:12:37,800 Um, so I'm making an ajvar sauce with squid on top. 265 00:12:37,800 --> 00:12:39,800 Ajvar is a traditional Croatian sauce. 266 00:12:39,800 --> 00:12:42,560 Velvety capsicum and eggplant. 267 00:12:42,560 --> 00:12:46,600 It's sweet but it's a little bit, um, smoky from the charring. 268 00:12:46,600 --> 00:12:49,000 It's a feast for the eyes, anyway. That's right. 269 00:12:51,160 --> 00:12:55,000 Look at this pan of joy! Yeah, a little, uh... 270 00:12:55,000 --> 00:12:57,080 Oh, it's lovely. I love the curry leaves in there. 271 00:12:57,080 --> 00:13:01,600 I'm gonna, uh, do sort of a bit of a Sri Lankan spin on the squid. 272 00:13:01,600 --> 00:13:04,280 Ol' curry, very alive, fragrant. Yeah. 273 00:13:04,280 --> 00:13:08,840 It's just a sauce, the squid and then some, um, crispy curry leaves. 274 00:13:10,720 --> 00:13:12,200 RHIANNON: Go, Declan. 275 00:13:12,200 --> 00:13:15,680 DECLAN: As soon as I saw Rick Stein walk through the doors, 276 00:13:15,680 --> 00:13:18,400 I've just put so much pressure on myself 277 00:13:18,400 --> 00:13:20,680 because I'm the seafood guy 278 00:13:20,680 --> 00:13:22,760 and Rick is an idol of mine... 279 00:13:22,760 --> 00:13:25,280 You know what? I'm not sure it makes a lot of difference. 280 00:13:25,280 --> 00:13:27,320 ..in the way he works with seafood. 281 00:13:27,320 --> 00:13:31,240 It's awesome to have, um, Rick here and I'm doing something that I love, 282 00:13:31,240 --> 00:13:35,160 so, you know, I've taken a lot on board the last few weeks 283 00:13:35,160 --> 00:13:37,320 and it's just, like, simplicity is key. 284 00:13:37,320 --> 00:13:39,560 Yeah, I just really wanna not take away 285 00:13:39,560 --> 00:13:43,240 from...from how beautiful and great squid is to work with, yeah. 286 00:13:45,760 --> 00:13:49,000 Fish and...and seafood is something I'm so confident with 287 00:13:49,000 --> 00:13:50,520 and I'm in my element. 288 00:13:51,960 --> 00:13:53,800 RHIANNON: What are you doing, Dec? 289 00:13:53,800 --> 00:13:55,960 Just gonna tenderise it to start. 290 00:13:55,960 --> 00:13:57,480 Yeah. 291 00:13:57,480 --> 00:14:02,520 I juice kiwifruits. Marinate the squid in that kiwifruit juice. 292 00:14:02,520 --> 00:14:06,960 It's a method that I do at home to tenderise it. 293 00:14:09,000 --> 00:14:10,960 MELISSA: Hello, Declan. Hello. 294 00:14:10,960 --> 00:14:13,240 Hi, Declan. Rick, how are you? 295 00:14:13,240 --> 00:14:14,280 Good. 296 00:14:14,280 --> 00:14:17,080 One fish-obsessive to another. The pleasure is mine. 297 00:14:17,080 --> 00:14:18,240 Oh. (LAUGHS) 298 00:14:18,240 --> 00:14:20,560 And for you, Mel. Always a pleasure. Thank you so much. 299 00:14:20,560 --> 00:14:22,480 Lots going on here. Yeah! 300 00:14:22,480 --> 00:14:26,040 Yeah. Yeah, it's coming together. Fill us in. 301 00:14:26,040 --> 00:14:28,920 So I'm just gonna do a squid on the hibachi. 302 00:14:28,920 --> 00:14:29,920 Yeah. 303 00:14:29,920 --> 00:14:31,640 I've got a little lemon, uh, ginger dressing. 304 00:14:31,640 --> 00:14:34,440 And then I've got some pork. Some pork chorizo. 305 00:14:34,440 --> 00:14:36,560 What do you think about the flavour combo? 306 00:14:36,560 --> 00:14:39,320 As soon as you put chorizo with something, 307 00:14:39,320 --> 00:14:40,800 you're compromising everything else. 308 00:14:40,800 --> 00:14:41,800 Yeah. 309 00:14:45,240 --> 00:14:47,320 Taking a risk? Yeah. 310 00:14:47,320 --> 00:14:51,840 I really wanna impress Rick, but he's not sure about my dish 311 00:14:51,840 --> 00:14:53,920 and now I'm building up with a head noise 312 00:14:53,920 --> 00:14:55,920 and putting a lot of pressure on myself. 313 00:14:55,920 --> 00:14:58,120 It's just all a bit overwhelming. 314 00:15:10,400 --> 00:15:13,200 you're compromising everything else. 315 00:15:13,200 --> 00:15:14,640 Yeah. 316 00:15:14,640 --> 00:15:16,880 Taking a risk? Yeah. 317 00:15:16,880 --> 00:15:20,680 I've got so much pressure on myself to impress Rick. 318 00:15:20,680 --> 00:15:22,720 Thank you very much. 319 00:15:22,720 --> 00:15:27,160 But risk on a black-apron day this far into the competition, 320 00:15:27,160 --> 00:15:28,760 I'm pulling out of that. 321 00:15:28,760 --> 00:15:31,680 I'm ditching the pork sausage, the chorizo. 322 00:15:31,680 --> 00:15:33,400 It's such a strong flavour 323 00:15:33,400 --> 00:15:36,480 and I want to emphasise the sweetness of the squid. 324 00:15:38,680 --> 00:15:42,000 I'm just gonna stick with what I know and that's squid. 325 00:15:42,000 --> 00:15:45,160 I know I still need that salty element brought into the dish. 326 00:15:47,360 --> 00:15:49,320 So I grab some anchovies 327 00:15:49,320 --> 00:15:52,840 that I can crush up and put in my sauce I'm gonna baste that squid in. 328 00:15:52,840 --> 00:15:56,360 I'm just hoping the flavours work well together. 329 00:15:56,360 --> 00:15:58,720 I don't want to be in this round 2 cook. 330 00:15:58,720 --> 00:16:00,320 I really need to up my game 331 00:16:00,320 --> 00:16:03,280 and I need to put something good on the plate today. 332 00:16:03,280 --> 00:16:05,400 (TENSE MUSIC) 333 00:16:09,520 --> 00:16:13,840 So I'm gonna do a Maharastrian squid curry today. 334 00:16:13,840 --> 00:16:16,560 Maharashtrian seafood curries are really punchy. 335 00:16:16,560 --> 00:16:19,960 They have a lot of coconut and a lot of lime or tamarind or kokum, 336 00:16:19,960 --> 00:16:21,840 lots of different tangy flavours 337 00:16:21,840 --> 00:16:23,880 that really complement the seafood well. 338 00:16:23,880 --> 00:16:25,720 Hi, Adi! 339 00:16:25,720 --> 00:16:27,760 Hi, Mel. Hi, Rick. Hi, Adi. Hi. 340 00:16:27,760 --> 00:16:34,160 Um, you just lit up when you heard the Rick Stein being bellowed. 341 00:16:34,160 --> 00:16:37,040 Yeah. I needed to, like, pull myself together. 342 00:16:37,040 --> 00:16:39,240 So, Rick, I'm originally from India, 343 00:16:39,240 --> 00:16:41,800 but I actually have not cooked Indian food in this kitchen yet. 344 00:16:41,800 --> 00:16:42,960 Really? Yeah. 345 00:16:42,960 --> 00:16:44,440 How come? I don't know. 346 00:16:44,440 --> 00:16:45,880 This is unheard of! 347 00:16:45,880 --> 00:16:47,760 I like cooking from around the world. 348 00:16:47,760 --> 00:16:49,840 Talk to us about why this dish. 349 00:16:49,840 --> 00:16:52,520 So the state of India that I come from, which is called Maharashtra, 350 00:16:52,520 --> 00:16:53,800 is really famous for seafood. 351 00:16:53,800 --> 00:16:55,280 I know it well. It's coastal. 352 00:16:55,280 --> 00:16:57,160 Filmed there. Yes, I'm sure you would. 353 00:16:57,160 --> 00:16:59,480 Big on coconut and sour flavours. 354 00:16:59,480 --> 00:17:02,200 The first great fish curries I had were in Goa. 355 00:17:02,200 --> 00:17:04,760 Which is next door to Maharashtra. Next door to Maharashtra, yes. 356 00:17:04,760 --> 00:17:08,640 So, I mean, and the tartness, I'm full of enthusiasm for that. 357 00:17:08,640 --> 00:17:11,400 Bring it on home! I will. Thank you so much, guys! 358 00:17:12,800 --> 00:17:14,400 Whoo-hoo-hoo! 359 00:17:14,400 --> 00:17:16,520 Rick Stein in the house! It's Rick Stein. 360 00:17:16,520 --> 00:17:18,160 Talking to me about my curry. 361 00:17:18,160 --> 00:17:20,760 Oh, it's amazing, isn't it? Yeah. 362 00:17:23,160 --> 00:17:24,400 Ooh! 363 00:17:24,400 --> 00:17:27,080 I feel pressure making Indian food in this kitchen 364 00:17:27,080 --> 00:17:28,880 because I so want to do it justice 365 00:17:28,880 --> 00:17:31,600 and I want to make my family proud. 366 00:17:31,600 --> 00:17:33,640 I was born in India, 367 00:17:33,640 --> 00:17:36,880 but my parents moved to Australia when I was just a year old. 368 00:17:36,880 --> 00:17:39,160 Growing up, I ate a lot of Indian food 369 00:17:39,160 --> 00:17:41,120 and my mum was a fantastic cook. 370 00:17:41,120 --> 00:17:43,640 But I never really learnt how to make it. 371 00:17:43,640 --> 00:17:46,240 That's why I went and saw my grandma. 372 00:17:46,240 --> 00:17:49,360 (SPEAKS FOREIGN LANGUAGE) 373 00:17:49,360 --> 00:17:51,800 I recently went to India. 374 00:17:51,800 --> 00:17:55,920 My grandma taught me how to, like, roll a chapati properly. 375 00:17:57,400 --> 00:18:00,920 And I learnt curries from my whole extended family. 376 00:18:02,080 --> 00:18:05,120 My heritage and India is such a diverse country 377 00:18:05,120 --> 00:18:08,320 and even the food culture is so varied, 378 00:18:08,320 --> 00:18:10,160 so I'm very proud of it. 379 00:18:10,160 --> 00:18:12,360 RHIANNON: That smells amazing, Adi. 380 00:18:12,360 --> 00:18:13,760 Thank you! 381 00:18:13,760 --> 00:18:16,600 MasterChef Australia is a really big deal in India 382 00:18:16,600 --> 00:18:18,200 and a lot of my family watch it, 383 00:18:18,200 --> 00:18:21,840 so I really want to show them that, "Hey, I'm on this show. 384 00:18:21,840 --> 00:18:24,440 "I'm cooking our food and I'm doing it well." 385 00:18:29,200 --> 00:18:31,200 PHIL: Yes, Phil's using chillies. 386 00:18:33,880 --> 00:18:36,400 Phil. Jock, Andy, how are we? 387 00:18:37,480 --> 00:18:39,480 There's a bit going on here. First time with squid. 388 00:18:39,480 --> 00:18:41,320 There is a bit. Tell us the dish. 389 00:18:41,320 --> 00:18:43,600 I'm doing a confit scallops and squid. 390 00:18:43,600 --> 00:18:46,960 I'm gonna make a little tomato vinaigrette number to pour through. 391 00:18:46,960 --> 00:18:48,560 Is that what this is? No. 392 00:18:48,560 --> 00:18:51,040 This is some cauliflower that I'm just giving a little pickle to. 393 00:18:51,040 --> 00:18:53,200 It's also going to go into the dish. 394 00:18:53,200 --> 00:18:54,720 Pickled cauliflower? Yes. 395 00:18:58,560 --> 00:18:59,800 OK. Right. 396 00:18:59,800 --> 00:19:01,600 And is this your little tomato number here? 397 00:19:01,600 --> 00:19:04,240 Yes. Yes, it is. That's just the tomato juice for now. 398 00:19:04,240 --> 00:19:05,880 Right. What are you gonna add to that? 399 00:19:05,880 --> 00:19:07,560 'Cause it's literally tomato water right now. 400 00:19:07,560 --> 00:19:08,880 These aromats. All that gear? 401 00:19:08,880 --> 00:19:10,040 Yeah. Yeah. Wow. OK. 402 00:19:10,040 --> 00:19:12,480 You have a bit going on. You've got so much to do. 403 00:19:12,480 --> 00:19:15,240 I'm not talking to you any longer. OK. Thanks, guys. 404 00:19:15,240 --> 00:19:18,520 I need to add the aromats into that tomato vinaigrette. 405 00:19:18,520 --> 00:19:22,320 Calamari and scallop are a bit more on the meatier side 406 00:19:22,320 --> 00:19:23,840 when it comes to seafood, 407 00:19:23,840 --> 00:19:25,880 so I think they can stand up to those flavours 408 00:19:25,880 --> 00:19:28,000 of the ginger, coriander, limes. 409 00:19:28,000 --> 00:19:29,920 But if I don't balance those flavours 410 00:19:29,920 --> 00:19:31,400 in the pickle and the vinaigrette, 411 00:19:31,400 --> 00:19:33,200 then it could overpower the whole dish 412 00:19:33,200 --> 00:19:35,560 and kind of dull the...the flavour of the...the squid. 413 00:19:36,960 --> 00:19:40,000 Which is the main element of the challenge today. 414 00:19:42,120 --> 00:19:45,120 It's a bit of a risk, but I'm going to give it my best shot 415 00:19:45,120 --> 00:19:46,400 and cook my heart out. 416 00:19:46,400 --> 00:19:49,160 Whoo! It's punchy. 417 00:19:49,160 --> 00:19:52,600 You might be cooking with squid, but this is no game! 418 00:19:52,600 --> 00:19:54,920 15 minutes to go! (APPLAUSE) 419 00:19:54,920 --> 00:19:59,120 RHIANNON: Yeah! Go, guys! Come on! You're all going awesome! 420 00:19:59,120 --> 00:20:02,200 CATH: Right. It's going very, very quickly. 421 00:20:02,200 --> 00:20:03,960 Let's stir it. 422 00:20:06,160 --> 00:20:08,040 RALPH: So today I'm making salt and pepper squid 423 00:20:08,040 --> 00:20:09,520 with a chilli vinaigrette. 424 00:20:09,520 --> 00:20:12,160 I'm going against Malissa right next to me 425 00:20:12,160 --> 00:20:13,600 and we kinda got similar dishes. 426 00:20:13,600 --> 00:20:15,000 Yeah, it's a bit daunting, 427 00:20:15,000 --> 00:20:18,000 but I need to do the best I can and put my best foot forward. 428 00:20:18,000 --> 00:20:20,880 MALISSA: Who doesn't love a good salt and pepper calamari? 429 00:20:20,880 --> 00:20:22,840 It's something you'd eat on the beach. 430 00:20:22,840 --> 00:20:25,320 It's something simple, but hopefully I can nail it. 431 00:20:25,320 --> 00:20:30,520 So I am making a prawn stew with, um, some poached calamari. 432 00:20:30,520 --> 00:20:32,000 Poached squid! 433 00:20:32,000 --> 00:20:34,680 I'm tasting the stew so far. 434 00:20:36,520 --> 00:20:38,880 And I'm liking the flavours that are in them. 435 00:20:39,880 --> 00:20:41,320 Oh! Bloody hell. 436 00:20:41,320 --> 00:20:45,040 But it tastes really prawny, I'm not gonna lie. 437 00:20:45,040 --> 00:20:47,760 Hey, Rue. Hello. 438 00:20:47,760 --> 00:20:49,400 Your dish is about calamari? Yes. So... 439 00:20:49,400 --> 00:20:51,720 So you're making a prawn stew? (LAUGHS) 440 00:20:51,720 --> 00:20:53,200 I'm confused. 441 00:20:53,200 --> 00:20:55,440 The squid is being cooked in the stew. 442 00:20:55,440 --> 00:20:56,440 OK. Yeah. 443 00:20:56,440 --> 00:20:57,560 OK. OK. 444 00:20:57,560 --> 00:20:59,240 Alright. Yeah? 445 00:21:00,800 --> 00:21:02,840 Some decent flavour going on there. OK. 446 00:21:02,840 --> 00:21:07,080 But you just don't want to, like, over...overtake the beautiful squid. 447 00:21:07,080 --> 00:21:09,480 What this is about. OK. Seasoning, balance. 448 00:21:09,480 --> 00:21:12,440 Make the calamari sing. OK. 449 00:21:12,440 --> 00:21:13,440 Yeah. Yeah. 450 00:21:13,440 --> 00:21:16,280 ANTONIO: Let's go, Rue! Oh, my gosh! 451 00:21:17,520 --> 00:21:18,840 (SIGHS) 452 00:21:18,840 --> 00:21:21,000 Is...is this the right dish? 453 00:21:22,080 --> 00:21:26,520 Ahh! It's too late. Like, there's no time to change now. 454 00:21:26,520 --> 00:21:29,640 I'm going to have to balance that sauce 455 00:21:29,640 --> 00:21:32,880 to make sure that you're not tasting more prawn than squid. 456 00:21:32,880 --> 00:21:34,600 You got sugar? 457 00:21:34,600 --> 00:21:38,040 Yeah, I do. You need some? Oh, I got some of Ralph's. 458 00:21:38,040 --> 00:21:39,480 (TENSE MUSIC) 459 00:21:47,840 --> 00:21:50,920 I'm doing a charred squid on the hibachi. 460 00:21:50,920 --> 00:21:52,480 Some fennel. 461 00:21:52,480 --> 00:21:54,720 A little bit of watercress. 462 00:21:55,720 --> 00:21:57,760 After a couple of alterations, 463 00:21:57,760 --> 00:22:00,920 I'm going to be serving it with some blanched fennel and watercress 464 00:22:00,920 --> 00:22:03,680 with anchovies and citrus dressing. 465 00:22:03,680 --> 00:22:06,280 My squid goes on the hibachi 466 00:22:06,280 --> 00:22:08,680 and this is the main element of today's dish, 467 00:22:08,680 --> 00:22:12,200 so I really need to nail the cook on this squid. 468 00:22:13,480 --> 00:22:15,560 Maybe a bit more on there. 469 00:22:15,560 --> 00:22:19,680 I really want the squid to have that fresh, citrus punch to it. 470 00:22:22,280 --> 00:22:26,840 So the hood comes off. I'm happy with the cook on that. 471 00:22:26,840 --> 00:22:30,800 I take the tentacles off. So it is a bit of an uneven cook. 472 00:22:33,560 --> 00:22:35,160 The hood's more consistent, 473 00:22:35,160 --> 00:22:37,440 whereas some tentacles are sitting up a bit more, 474 00:22:37,440 --> 00:22:39,440 sitting off on the side and stuff. 475 00:22:39,440 --> 00:22:41,320 Come on and cook, cook, cook! 476 00:22:41,320 --> 00:22:45,000 I've really got to leave it on there sort of till the last minute 477 00:22:45,000 --> 00:22:47,640 till I know it's got a nice thorough cook. 478 00:22:53,360 --> 00:22:56,480 CATH: I'm making the brine for my squid ceviche. 479 00:22:56,480 --> 00:22:59,680 Even though you're eating the squid raw, 480 00:22:59,680 --> 00:23:02,280 the brine does cook the squid a little bit. 481 00:23:02,280 --> 00:23:03,680 Well, the pressure's on. 482 00:23:03,680 --> 00:23:07,600 I'm just trying to cut up all... everything so finely and delicately. 483 00:23:07,600 --> 00:23:10,600 I'm going to dice the squid quite small. 484 00:23:10,600 --> 00:23:14,960 It is going to be sitting in this brine for about 3 to 4 minutes. 485 00:23:14,960 --> 00:23:16,640 I'm excited about this. Yeah, same. 486 00:23:16,640 --> 00:23:19,240 Do you know what? I am too! This could be an absolute banger. 487 00:23:19,240 --> 00:23:20,720 I can see chilli, shallots, pineapple. 488 00:23:20,720 --> 00:23:22,440 I can see lime. Yes. 489 00:23:22,440 --> 00:23:24,200 Yep. Um, all beautifully prepared. 490 00:23:24,200 --> 00:23:26,640 That dice looks absolutely stunning as well. 491 00:23:26,640 --> 00:23:29,040 Cath, bring it together. Get yourself on the gantry. 492 00:23:29,040 --> 00:23:31,040 I'm so excited! (SUSPENSEFUL MUSIC) 493 00:23:32,640 --> 00:23:35,840 Five minutes to go! Let's go, guys! Come on! Hustle! 494 00:23:35,840 --> 00:23:37,520 (APPLAUSE) 495 00:23:37,520 --> 00:23:40,320 ADI: Today I'm doing a Maharashtrian squid curry 496 00:23:40,320 --> 00:23:42,000 which is really tart and sour. 497 00:23:42,000 --> 00:23:43,520 I really want to go hard 498 00:23:43,520 --> 00:23:46,360 and make sure that I've cooked a really punchy, big dish 499 00:23:46,360 --> 00:23:48,920 that is gonna keep me definitely safe from the bottom. 500 00:23:49,920 --> 00:23:52,720 I just need to make sure that I can cook the squid perfectly. 501 00:23:52,720 --> 00:23:56,360 I'm gonna poach my squid in the curry sauce itself. 502 00:23:56,360 --> 00:23:59,680 Everything is down to the wire for me. 503 00:23:59,680 --> 00:24:01,840 I'm so happy with these flavours now. 504 00:24:06,040 --> 00:24:07,320 Yes! 505 00:24:07,320 --> 00:24:10,440 It just needs a little hint more of sweetness to offset the sour. 506 00:24:10,440 --> 00:24:12,040 So I'm just getting the sugar out... 507 00:24:13,440 --> 00:24:14,480 Oh! 508 00:24:14,480 --> 00:24:17,720 Oh, my God! It's way too much! 509 00:24:31,000 --> 00:24:32,840 ADI: My curry paste... Yes! 510 00:24:32,840 --> 00:24:35,120 ..just needs a little hint more of sweetness. 511 00:24:36,800 --> 00:24:37,920 Oh! 512 00:24:39,640 --> 00:24:43,280 Why did you do that? Why did you do that? 513 00:24:43,280 --> 00:24:46,680 I just hope that I've not stuffed up 514 00:24:46,680 --> 00:24:49,400 all of this balance that I have spent so long working on. 515 00:24:52,400 --> 00:24:55,520 'Cause an unbalanced curry means "Hello, round 2." 516 00:24:55,520 --> 00:24:57,640 You've only got 10 minutes to go! Come on! 517 00:24:57,640 --> 00:25:00,560 (APPLAUSE) RHIANNON: Yeah, go! Come on! 518 00:25:00,560 --> 00:25:01,560 ANTONIO: Let's go! 519 00:25:01,560 --> 00:25:02,840 Doing alright, brother? Yeah, mate. 520 00:25:02,840 --> 00:25:03,960 Good man. 521 00:25:06,720 --> 00:25:08,920 Let's do it. Let's do this, sweetie. 522 00:25:08,920 --> 00:25:11,160 Come on. Give yourself enough time. 523 00:25:11,160 --> 00:25:12,640 I've tried the ceviche. 524 00:25:14,440 --> 00:25:15,880 Oh! 525 00:25:15,880 --> 00:25:16,960 Awesome. 526 00:25:16,960 --> 00:25:18,960 I'm delighted. 527 00:25:18,960 --> 00:25:22,280 It's beautiful and fresh. I love the flavours. 528 00:25:22,280 --> 00:25:25,960 (WHISPERS) Let's go. Let's go. 529 00:25:25,960 --> 00:25:29,240 OK. It's OK. You can do this. 530 00:25:30,560 --> 00:25:32,280 (NORMAL VOICE) It looks beautiful. 531 00:25:33,320 --> 00:25:35,320 Feeling really proud. 532 00:25:35,320 --> 00:25:37,040 JOCK: Time's almost up! 533 00:25:38,560 --> 00:25:39,560 10... 534 00:25:39,560 --> 00:25:42,320 ALL: 9, 8, 7, 535 00:25:42,320 --> 00:25:45,120 6, 5, 4, 536 00:25:45,120 --> 00:25:48,760 3, 2, 1! 537 00:25:48,760 --> 00:25:50,440 That's it! (APPLAUSE) 538 00:25:50,440 --> 00:25:52,280 (CHEERING) 539 00:25:54,880 --> 00:25:56,320 My God! 540 00:25:56,320 --> 00:25:58,960 Good job, brother. Good job. Looks delicious. 541 00:26:02,880 --> 00:26:05,160 RUE: I think the cook on the squid is fine. 542 00:26:06,160 --> 00:26:09,200 What I'm worried about is just the prawn sauce. 543 00:26:09,200 --> 00:26:12,280 So I hope the sauce complements the squid 544 00:26:12,280 --> 00:26:15,720 versus, um...overpowering the dish. 545 00:26:15,720 --> 00:26:18,480 I hope I've done the right thing. 546 00:26:23,160 --> 00:26:25,720 (FOREBODING MUSIC) 547 00:26:25,720 --> 00:26:28,600 JOCK: Squid's the name of the game today. 548 00:26:28,600 --> 00:26:32,200 We're only looking for the bottom four dishes to go into round 2. 549 00:26:34,000 --> 00:26:36,480 The first dish we'd like to taste belongs to...Cath. 550 00:26:36,480 --> 00:26:38,360 ANDY: Yeah, Cath. (APPLAUSE) 551 00:26:42,120 --> 00:26:43,800 CATH: I'm feeling really chuffed today 552 00:26:43,800 --> 00:26:45,960 because I didn't play it safe. 553 00:26:45,960 --> 00:26:48,040 I went out of my comfort zone. 554 00:26:48,040 --> 00:26:51,720 If I go into the second round, I've got my head held high. 555 00:26:51,720 --> 00:26:53,520 I'm really, really proud. 556 00:26:57,880 --> 00:27:01,840 Cath, what have you cooked us? I've cooked squid ceviche today. 557 00:27:01,840 --> 00:27:06,360 I'm gonna guess that this is not something you do at home? 558 00:27:06,360 --> 00:27:08,920 Uh, you guessed correct, yeah. Amazing! 559 00:27:08,920 --> 00:27:10,880 Yeah, well, great. 560 00:27:12,720 --> 00:27:14,920 Can I just say it looks beautiful? Thank you. 561 00:27:14,920 --> 00:27:17,400 I think it looks beautiful. I'm really proud of myself. 562 00:27:27,440 --> 00:27:29,080 That's lovely. 563 00:27:30,280 --> 00:27:31,880 Cath. 564 00:27:31,880 --> 00:27:36,280 Ahhh! Yes! Yes! 565 00:27:36,280 --> 00:27:37,320 (LAUGHS) 566 00:27:37,320 --> 00:27:40,280 I am so proud of you, Cath. Oh, thank you. 567 00:27:40,280 --> 00:27:42,880 I'm so proud of you that you found the confidence to step out 568 00:27:42,880 --> 00:27:45,960 and go, "You know what, I've never done it before but I'm gonna do it." 569 00:27:45,960 --> 00:27:48,120 You got excited about the produce. Oh. I have, yeah. 570 00:27:48,120 --> 00:27:49,520 You got excited because Rick's here. 571 00:27:49,520 --> 00:27:51,040 And it looked fantastic, tasted fantastic. 572 00:27:51,040 --> 00:27:52,560 Yeah, thank you. Well done. 573 00:27:52,560 --> 00:27:53,560 Yeah, thank you. 574 00:27:53,560 --> 00:27:55,880 All the flavours go together really well 575 00:27:55,880 --> 00:27:59,200 and, for me, it tastes - dare I say it? - rather Australian. 576 00:27:59,200 --> 00:28:00,640 Yeah. (LAUGHS) You know? 577 00:28:00,640 --> 00:28:02,680 I mean, with the pineapple, particularly. 578 00:28:02,680 --> 00:28:04,600 Yeah. It's so fresh. 579 00:28:04,600 --> 00:28:07,160 I'm really, really enjoying it. 580 00:28:07,160 --> 00:28:08,640 Thanks! ANDY: Nice work, Cath! 581 00:28:08,640 --> 00:28:12,240 Thanks, guys. Thank you! (SQUEALS) (APPLAUSE) 582 00:28:12,240 --> 00:28:14,840 I'm really stoked! Yeah! 583 00:28:14,840 --> 00:28:18,280 Whoo-hoo! I get a clap! 584 00:28:19,360 --> 00:28:20,480 Mwah! 585 00:28:20,480 --> 00:28:23,400 Rick Stein, he loved it. 586 00:28:23,400 --> 00:28:25,800 I'm so over the moon and so proud. 587 00:28:25,800 --> 00:28:28,760 I'm just... Yeah. It's a great day in the kitchen today. 588 00:28:28,760 --> 00:28:30,360 (SIGHS) 589 00:28:30,360 --> 00:28:32,520 JOCK: Theo! 590 00:28:33,520 --> 00:28:35,680 I made peri-peri squid. 591 00:28:35,680 --> 00:28:37,880 It's stunning. Like, stunning. 592 00:28:37,880 --> 00:28:39,880 The cook on the calamari is perfect. 593 00:28:39,880 --> 00:28:43,720 There was a Turkish term for a sort of barbecue king. 594 00:28:43,720 --> 00:28:46,200 You're one of them. ANDY: Nice one, Theo! 595 00:28:46,200 --> 00:28:47,200 Grace. 596 00:28:49,240 --> 00:28:51,520 The squid on an ajvar. 597 00:28:51,520 --> 00:28:53,640 Grace, I think you did an outstanding job today. 598 00:28:53,640 --> 00:28:56,520 Thank you! It was a very tender piece of squid. 599 00:28:56,520 --> 00:28:58,080 I thought the presentation was stunning. 600 00:28:58,080 --> 00:28:59,080 Thank you! 601 00:28:59,080 --> 00:29:01,040 Brent. 602 00:29:01,040 --> 00:29:02,920 BRENT: Sri Lankan-inspired charred squid. 603 00:29:06,360 --> 00:29:09,120 I love it! I absolutely love it. 604 00:29:09,120 --> 00:29:10,800 Well done. Thanks, Rick. Thank you. 605 00:29:10,800 --> 00:29:12,520 That's an absolute cracker. 606 00:29:12,520 --> 00:29:14,600 Peaking with flavour. 607 00:29:14,600 --> 00:29:17,000 And you couldn't have cooked the squid any better. 608 00:29:18,880 --> 00:29:20,680 Stunning. 609 00:29:20,680 --> 00:29:22,080 Thank you. 610 00:29:23,120 --> 00:29:24,480 Next up - Phil! 611 00:29:24,480 --> 00:29:26,040 (APPLAUSE) 612 00:29:27,520 --> 00:29:29,360 PHIL: It's a pretty plate of food. 613 00:29:29,360 --> 00:29:32,920 But unless it tastes delicious that doesn't really matter. 614 00:29:32,920 --> 00:29:34,800 I'm hoping that's not gonna see me unstuck today. 615 00:29:45,800 --> 00:29:47,840 Phil, what have you cooked? 616 00:29:47,840 --> 00:29:49,640 I cooked confit squid and scallops 617 00:29:49,640 --> 00:29:52,360 with pickled cauliflower and a tomato vinaigrette. 618 00:29:53,360 --> 00:29:55,720 All in all, I think I'm pretty happy. 619 00:30:10,600 --> 00:30:13,720 I'm questioning the balance with those aromats. 620 00:30:15,400 --> 00:30:18,720 Needed more of a lift of... a heavier tomato. 621 00:30:18,720 --> 00:30:20,960 Sorry, where was the tomato? I'm sorry... 622 00:30:20,960 --> 00:30:22,800 Oh, in the vinaigrette. Yeah, in the vinaigrette. 623 00:30:22,800 --> 00:30:24,400 Crikey! JOCK: You can't taste it? 624 00:30:24,400 --> 00:30:27,200 I couldn't taste it. That probably says it all, you know? 625 00:30:27,200 --> 00:30:30,720 All it needed was just the slightest bit more acidity or more freshness 626 00:30:30,720 --> 00:30:32,760 to really help everything along the way. 627 00:30:32,760 --> 00:30:35,160 But we'll see where you end up. Well done, Phil. 628 00:30:35,160 --> 00:30:37,320 Thanks, guys. (APPLAUSE) 629 00:30:38,600 --> 00:30:40,440 THEO: Good job. We'll see, we'll see. 630 00:30:40,440 --> 00:30:41,880 Rue! 631 00:30:41,880 --> 00:30:43,600 (APPLAUSE) 632 00:30:44,600 --> 00:30:45,880 Oh, God! 633 00:30:45,880 --> 00:30:47,800 Come on! 634 00:30:47,800 --> 00:30:50,400 I am feeling so nervous. 635 00:30:50,400 --> 00:30:54,560 Why would you make a stew in 45 minutes? 636 00:30:54,560 --> 00:30:57,440 Breathe! Breathe! Yeah. 637 00:30:57,440 --> 00:30:59,160 I'm just hoping... 638 00:31:00,360 --> 00:31:04,120 ..my dish is good enough to keep me 639 00:31:04,120 --> 00:31:06,640 from cooking in round 2. 640 00:31:08,680 --> 00:31:10,920 (EXHALES DEEPLY) 641 00:31:19,680 --> 00:31:21,480 Rue, what have you cooked today? 642 00:31:21,480 --> 00:31:24,360 I made a prawn sauce on the bottom 643 00:31:24,360 --> 00:31:27,680 and I poached my squid in the sauce. 644 00:31:28,680 --> 00:31:29,800 OK. 645 00:31:32,280 --> 00:31:33,760 (EXHALES DEEPLY) 646 00:31:46,920 --> 00:31:48,600 (EXHALES) 647 00:31:51,560 --> 00:31:53,800 JOCK: Rue. Yep. 648 00:31:55,600 --> 00:31:57,680 I'm so happy for you! What?! 649 00:31:57,680 --> 00:31:59,920 (APPLAUSE) What?! 650 00:32:01,160 --> 00:32:02,320 What?! 651 00:32:02,320 --> 00:32:03,680 It's beautiful. 652 00:32:05,600 --> 00:32:10,640 The flavour that you've got in that broth in 45 minutes is sensational. 653 00:32:10,640 --> 00:32:12,200 It is just incredible. 654 00:32:12,200 --> 00:32:16,240 The simplicity is beautiful in this and the calamari is perfect. 655 00:32:16,240 --> 00:32:20,720 Dishes that are so strikingly simple like that, there's nowhere to hide. 656 00:32:20,720 --> 00:32:23,800 But you didn't have to hide anywhere, so well done. 657 00:32:23,800 --> 00:32:26,600 Thank you! Wow! 658 00:32:26,600 --> 00:32:27,840 I loved it. 659 00:32:27,840 --> 00:32:29,840 I mean, what I liked particularly 660 00:32:29,840 --> 00:32:31,880 was the stock you made with the prawns. 661 00:32:31,880 --> 00:32:34,440 And you can taste that in this so, so well. 662 00:32:34,440 --> 00:32:37,360 I mean, it's just an essence of seafood dish. 663 00:32:37,360 --> 00:32:39,280 It's just simple perfection. Well done. 664 00:32:39,280 --> 00:32:42,400 Well done, Rue. Thank you! Oh, my gosh! 665 00:32:42,400 --> 00:32:44,240 (APPLAUSE) 666 00:32:44,240 --> 00:32:46,920 MELISSA: She did good. 667 00:32:46,920 --> 00:32:51,520 Oh, my gosh! I could cry tears of happiness. 668 00:32:52,520 --> 00:32:53,840 Oh! Rue! 669 00:32:53,840 --> 00:32:55,320 (LAUGHS) 670 00:32:55,320 --> 00:32:57,960 You doubted yourself too much. Oh, my gosh! 671 00:32:59,280 --> 00:33:02,120 Next up it's Declan! DECLAN: It's me. 672 00:33:02,120 --> 00:33:03,440 (APPLAUSE) 673 00:33:07,360 --> 00:33:08,560 Hello, guys. 674 00:33:08,560 --> 00:33:10,000 Hello, Declan. Hello, hello. 675 00:33:10,000 --> 00:33:11,440 What have you made us today? 676 00:33:11,440 --> 00:33:15,720 Charred squid on the hibachi with a citrus dressing. 677 00:33:17,520 --> 00:33:20,240 Did it makes you nervous today to have Rick here? 678 00:33:20,240 --> 00:33:23,640 Oh, definitely. I'm just honoured to be cooking seafood for Rick Stein, 679 00:33:23,640 --> 00:33:25,640 so I hope that does it justice. 680 00:33:39,880 --> 00:33:41,480 (EXHALES DEEPLY) 681 00:33:45,880 --> 00:33:48,800 Well, that's...that's very interesting. 682 00:33:48,800 --> 00:33:51,880 You can taste the barbecued effect on it. 683 00:33:51,880 --> 00:33:55,200 For me, I think the...the citrus dressing 684 00:33:55,200 --> 00:33:56,880 is a little bit on the tart side. 685 00:33:58,640 --> 00:34:00,880 But I just...I just like the presentation. 686 00:34:00,880 --> 00:34:02,480 I thought...I thought it was nice. 687 00:34:02,480 --> 00:34:04,080 Thank you. 688 00:34:05,160 --> 00:34:07,840 ANDY: Unfortunately, I got a really thin piece and it's overcooked. 689 00:34:07,840 --> 00:34:08,880 OK. 690 00:34:08,880 --> 00:34:12,720 I'm looking at Mel's and hers is maybe double, triple the size. 691 00:34:12,720 --> 00:34:14,160 Same with Rick's. 692 00:34:14,160 --> 00:34:16,160 Because it is a bit uneven, 693 00:34:16,160 --> 00:34:18,440 it's just suffered from the cooking process. 694 00:34:19,960 --> 00:34:21,440 Sorry. 695 00:34:21,440 --> 00:34:24,480 I don't think this entirely landed for you today. 696 00:34:24,480 --> 00:34:26,440 Thanks, Declan. Thank you. 697 00:34:26,440 --> 00:34:27,880 (APPLAUSE) 698 00:34:32,400 --> 00:34:33,960 (SIGHS) Bloody hell. 699 00:34:36,000 --> 00:34:38,640 I'm pretty disappointed in myself at this point. 700 00:34:38,640 --> 00:34:40,640 JOCK: Ralph. 701 00:34:40,640 --> 00:34:43,760 RALPH: Salt and pepper squid with a chilli vinaigrette on the side. 702 00:34:43,760 --> 00:34:46,080 RICK: First thing is there's not enough salt and pepper 703 00:34:46,080 --> 00:34:47,240 in...in the batter. 704 00:34:47,240 --> 00:34:48,240 OK. 705 00:34:48,240 --> 00:34:50,600 And that sauce, it's just a bit overpowering, really. 706 00:34:50,600 --> 00:34:52,400 No problem. Thanks, guys. MELISSA: Thank you, Ralph. 707 00:34:52,400 --> 00:34:53,480 ANDY: Malissa! 708 00:34:54,560 --> 00:34:57,080 MALISSA: I've made salt and pepper calamari 709 00:34:57,080 --> 00:34:59,800 with a lime and chilli dressing and a cucumber salad. 710 00:34:59,800 --> 00:35:04,560 Again, I just thought maybe a bit more salt and pepper. 711 00:35:04,560 --> 00:35:07,240 And the sauce was a bit...a bit strong. 712 00:35:07,240 --> 00:35:10,560 ANDY: It's just not a beautiful, crisp, clean batter. 713 00:35:10,560 --> 00:35:12,600 Thanks, Malissa! Thank you! 714 00:35:12,600 --> 00:35:14,560 Thank you. (LAUGHS) 715 00:35:14,560 --> 00:35:18,280 The next calamari dish we'd like to taste belongs to Adi. 716 00:35:18,280 --> 00:35:19,840 (APPLAUSE) 717 00:35:19,840 --> 00:35:22,680 ADI: I rushed this dish so much at the end 718 00:35:22,680 --> 00:35:24,400 and all of the time I took balancing 719 00:35:24,400 --> 00:35:26,720 could have been thrown off with my sugar. 720 00:35:28,000 --> 00:35:32,240 My family is gonna be watching MasterChef, even back in India, 721 00:35:32,240 --> 00:35:36,320 so, like, if I don't get this right, they're all gonna know about it. 722 00:35:36,320 --> 00:35:38,080 Hi, guys. Hi, Rick. (CHUCKLES) Hi! 723 00:35:38,080 --> 00:35:39,800 Ooh, look at the squid. 724 00:35:39,800 --> 00:35:41,760 Adi, what have you made for us? 725 00:35:41,760 --> 00:35:44,880 I've made a Maharashtrian squid curry. 726 00:35:44,880 --> 00:35:46,520 Amazing. 727 00:36:07,240 --> 00:36:09,320 Adi... Yeah? 728 00:36:10,480 --> 00:36:12,680 The cook on the squid is...is amazing. 729 00:36:12,680 --> 00:36:13,680 Yeah. Thank you. 730 00:36:13,680 --> 00:36:16,520 It's...absolutely set to perfection. 731 00:36:17,560 --> 00:36:20,120 It's so delicious, it's so moreish. 732 00:36:20,120 --> 00:36:22,320 I just wanna grab some bread and put it in there 733 00:36:22,320 --> 00:36:24,920 or dump the rest of it in that rice and just eat it. 734 00:36:24,920 --> 00:36:28,080 Like, it is...stunning cooking. Well done. 735 00:36:28,080 --> 00:36:30,520 Oh, thank you. It's made me a bit emotional. (LAUGHS) 736 00:36:30,520 --> 00:36:34,320 Very, very nice. The squid's cooked perfectly. 737 00:36:35,320 --> 00:36:37,800 It's delicious. Very, very moreish, I would say. 738 00:36:39,880 --> 00:36:42,440 MELISSA: You executed everything perfectly. 739 00:36:42,440 --> 00:36:45,800 Balanced everything to the nth degree. 740 00:36:45,800 --> 00:36:48,200 And I'm so happy for you. 741 00:36:48,200 --> 00:36:50,040 So I hope this elevates your cooking 742 00:36:50,040 --> 00:36:52,440 to the next level and the next level and the next level. 743 00:36:52,440 --> 00:36:54,400 Well done. Yeah. Thank you so much, guys. 744 00:36:54,400 --> 00:36:55,880 All of you. Thank you. 745 00:36:55,880 --> 00:36:57,680 Your aunties will be proud. 746 00:36:59,040 --> 00:37:01,520 She skipped! (ADI LAUGHS) 747 00:37:01,520 --> 00:37:03,920 CATH: Awesome. So nice. 748 00:37:03,920 --> 00:37:06,240 That was so nice. Yeah, that was really nice. 749 00:37:06,240 --> 00:37:08,240 Such a quite, like, "Oh, I cooked my own food." 750 00:37:08,240 --> 00:37:09,960 Yeah, I know! I feel like that too! 751 00:37:09,960 --> 00:37:11,840 Yeah. I can feel it. 752 00:37:14,960 --> 00:37:20,080 Well, Rick Stein in the house has raised the level of cooking, 753 00:37:20,080 --> 00:37:22,240 like, double, I reckon. 754 00:37:24,320 --> 00:37:27,640 The good news is that means we ate a lot of good dishes. 755 00:37:27,640 --> 00:37:29,840 The bad news, if you weren't up there today, 756 00:37:29,840 --> 00:37:31,440 you're gonna be in round 2. 757 00:37:35,400 --> 00:37:37,080 (TENSE MUSIC) 758 00:37:39,440 --> 00:37:41,600 The people going into round 2 are... 759 00:37:43,720 --> 00:37:45,160 ..Ralph... 760 00:37:47,600 --> 00:37:48,920 ..Malissa... 761 00:37:48,920 --> 00:37:50,000 Mm-hm. 762 00:37:53,040 --> 00:37:54,400 ..Phil... 763 00:37:57,480 --> 00:37:58,760 ..and, finally... 764 00:37:59,760 --> 00:38:00,800 ..Declan. 765 00:38:04,640 --> 00:38:06,400 Everyone else, congratulations. 766 00:38:06,400 --> 00:38:08,680 You're safe. You can head up to the gantry. 767 00:38:10,360 --> 00:38:11,520 Good luck. 768 00:38:17,360 --> 00:38:21,080 DECLAN: Obviously, very nervous being in round 2, 769 00:38:21,080 --> 00:38:23,000 but, you know, I've got to shake this off 770 00:38:23,000 --> 00:38:25,080 because someone is gonna be going home. 771 00:38:36,560 --> 00:38:41,400 Now, round 2, it's all about what's under there. 772 00:38:41,400 --> 00:38:43,240 Ready to find out what it is? 773 00:38:43,240 --> 00:38:44,520 Yes, please. Yes. 774 00:38:45,560 --> 00:38:47,360 (SUSPENSEFUL MUSIC) 775 00:38:57,800 --> 00:39:00,880 MALISSA: Oh! PHIL: Yes. 776 00:39:16,560 --> 00:39:18,480 Rick, you've travelled and eaten 777 00:39:18,480 --> 00:39:21,280 in some of the most extraordinary places around the world. 778 00:39:21,280 --> 00:39:25,360 How does that influence the food that you love and then, I suppose, cook? 779 00:39:25,360 --> 00:39:27,920 Well, I mean, it's totally influenced me, really. 780 00:39:27,920 --> 00:39:29,680 I mean, you name it, wherever I've been, 781 00:39:29,680 --> 00:39:32,000 I've got elements of that in what I cook. 782 00:39:32,000 --> 00:39:33,960 Early trips to Italy. 783 00:39:35,560 --> 00:39:37,200 India, particularly. 784 00:39:38,360 --> 00:39:39,880 Australia, even. 785 00:39:39,880 --> 00:39:42,560 It's good we're on the list. (LAUGHTER) 786 00:39:44,680 --> 00:39:45,880 Well, Mexico, 787 00:39:45,880 --> 00:39:50,840 it was my first introduction to, sort, of foreign food. 788 00:39:52,240 --> 00:39:56,320 Yeah, that was when I really started to think, "I need to travel more. 789 00:39:56,320 --> 00:39:59,880 "I need to go to different countries and experience their cuisine." 790 00:39:59,880 --> 00:40:03,240 And I've never forgotten. Fabulous. Very strong wines. 791 00:40:03,240 --> 00:40:05,600 Would match your Aussie reds, that's for sure. 792 00:40:07,360 --> 00:40:10,920 Spain. OK, there I am in Cadiz. 793 00:40:10,920 --> 00:40:13,040 I'm just about to eat a grilled mackerel 794 00:40:13,040 --> 00:40:14,960 with pirinaca sauce. 795 00:40:16,040 --> 00:40:17,600 I'm so happy to be in Cadiz! 796 00:40:17,600 --> 00:40:22,440 If you love Europe, go to Cadiz. It's like I'm there already. 797 00:40:22,440 --> 00:40:23,680 Yeah. 798 00:40:24,800 --> 00:40:27,320 That's me in France, in...in Paris. 799 00:40:29,520 --> 00:40:31,960 And we sort of celebrate every November. 800 00:40:31,960 --> 00:40:33,440 Me and a few friends go to 801 00:40:33,440 --> 00:40:36,880 this restaurant in Rue Saint-Honore 802 00:40:36,880 --> 00:40:38,520 and we just eat seafood. 803 00:40:40,920 --> 00:40:42,560 The thing I love about French food 804 00:40:42,560 --> 00:40:45,600 is that it's always designed to go with French wines. 805 00:40:45,600 --> 00:40:47,280 (LAUGHTER) 806 00:40:47,280 --> 00:40:51,720 Speaking of Mediterranean cooking, let's take a plane to Italy. 807 00:40:53,560 --> 00:40:59,480 That's actually in...in Puglia, near the town-city of Ostuni. 808 00:41:01,480 --> 00:41:04,160 And we're in a lemon orchard. 809 00:41:06,560 --> 00:41:07,760 The big farmhouse 810 00:41:07,760 --> 00:41:09,240 in that part of the country. 811 00:41:10,480 --> 00:41:12,720 You see, you don't have to be a vegetarian 812 00:41:12,720 --> 00:41:14,560 to love vegetable cooking 813 00:41:14,560 --> 00:41:17,520 and I think Southern Italy is one of those places 814 00:41:17,520 --> 00:41:19,280 where you just love it to bits. 815 00:41:19,280 --> 00:41:20,360 MALISSA: Mmm. 816 00:41:21,480 --> 00:41:23,840 DECLAN: Rick's an absolute icon. 817 00:41:23,840 --> 00:41:25,600 It was probably only six months ago 818 00:41:25,600 --> 00:41:29,360 I was sitting on the couch with Nan watching Rick on TV, 819 00:41:29,360 --> 00:41:31,760 like, just, you know, taking in what he's doing. 820 00:41:31,760 --> 00:41:33,640 And six months later, here I am! 821 00:41:34,960 --> 00:41:36,720 OK, in this round, 822 00:41:36,720 --> 00:41:39,520 you'll need to choose one of these photos from Rick's map 823 00:41:39,520 --> 00:41:43,240 and make us a dish featuring that country's cuisine. 824 00:41:44,240 --> 00:41:46,920 All of you will have 75 minutes. 825 00:41:46,920 --> 00:41:48,240 It goes without saying, 826 00:41:48,240 --> 00:41:50,720 whoever cooks the least impressive dish in this round 827 00:41:50,720 --> 00:41:53,000 will be going home. 828 00:41:53,000 --> 00:41:55,480 Are you all ready? 829 00:41:55,480 --> 00:41:58,440 Your time starts now! (APPLAUSE AND CHEERING) 830 00:42:02,200 --> 00:42:04,360 CONTESTANT: Show us what you're made of! 831 00:42:08,680 --> 00:42:11,720 This time we'll go with some self-raising. 832 00:42:11,720 --> 00:42:15,000 I'm feeling a lot of pressure right now. 833 00:42:15,000 --> 00:42:16,840 Honey, honey, honey. 834 00:42:16,840 --> 00:42:20,080 I was really hoping I'd cook an absolute banging dish 835 00:42:20,080 --> 00:42:22,800 for one of my food heroes in round 1. 836 00:42:22,800 --> 00:42:24,520 (WHISPERS) I know - a beer batter. 837 00:42:25,960 --> 00:42:27,920 RALPH: Breadcrumbs, breadcrumbs, breadcrumbs. 838 00:42:27,920 --> 00:42:29,560 DECLAN: But didn't pull through, 839 00:42:29,560 --> 00:42:32,760 so I'm really gonna have to shake off whatever's happened 840 00:42:32,760 --> 00:42:36,560 and focus on the challenge in front of me right now. 841 00:42:36,560 --> 00:42:40,520 RHIANNON: Go, Dec! CATH: Come on! Let's go, boys! 842 00:42:44,920 --> 00:42:47,080 Been to Mexico a fair few times, 843 00:42:47,080 --> 00:42:49,680 so I'm going down the Mexican route today. 844 00:42:49,680 --> 00:42:52,280 Um, and I'm going to be doing a beer-battered flathead 845 00:42:52,280 --> 00:42:56,600 with a Mexican salsa and some other little garnish elements 846 00:42:56,600 --> 00:42:59,000 to, yeah, complement it. 847 00:42:59,000 --> 00:43:01,440 Smells delicious, Deccy. 848 00:43:01,440 --> 00:43:05,000 The cook on my beer-battered flathead is gonna be my biggest thing, 849 00:43:05,000 --> 00:43:08,720 and as well as, like, the depth of flavour in my salsa. 850 00:43:08,720 --> 00:43:12,160 You know, I do have the pin if I want to lean on it, 851 00:43:12,160 --> 00:43:15,320 so I don't want to think about that until the final moment. 852 00:43:16,400 --> 00:43:17,960 I wanna save it. 853 00:43:17,960 --> 00:43:20,440 You know, this could come in handy later on. 854 00:43:21,880 --> 00:43:24,440 ANDY: I'm begging to know what Declan's gonna do. 855 00:43:24,440 --> 00:43:26,160 Rick, he's got an immunity pin. 856 00:43:26,160 --> 00:43:29,400 So at any stage throughout this cook, he can play that immunity pin 857 00:43:29,400 --> 00:43:32,640 and get himself up to the gantry and safe. 858 00:43:32,640 --> 00:43:35,040 I think he was a little bit rattled on the first cook. 859 00:43:35,040 --> 00:43:36,880 It was a big thing, him cooking for you. 860 00:43:36,880 --> 00:43:41,520 And I'm hoping that he can find his path and cook a really great dish. 861 00:43:41,520 --> 00:43:43,560 Yeah. But will he play that pin? 862 00:43:43,560 --> 00:43:46,320 Confidence is one thing, but you want to be in the right side 863 00:43:46,320 --> 00:43:47,960 of confidence and arrogance, right? 864 00:43:47,960 --> 00:43:50,800 Otherwise, you're gonna end up going home with a pin still in your apron. 865 00:43:50,800 --> 00:43:52,200 Yeah. Nobody wants that. 866 00:43:52,200 --> 00:43:53,200 Nah. 867 00:43:55,000 --> 00:43:57,280 When I walked into the pantry, 868 00:43:57,280 --> 00:43:59,840 I saw these beautiful ripe apricots 869 00:43:59,840 --> 00:44:02,760 and immediately they reminded me of my nonna 870 00:44:02,760 --> 00:44:05,640 because she has beautiful fresh fruit trees in her backyard 871 00:44:05,640 --> 00:44:07,280 including an apricot tree. 872 00:44:07,280 --> 00:44:10,040 So... (LAUGHS) ..I'm gonna take it as a sign. 873 00:44:10,040 --> 00:44:11,520 THEO: You're going dessert, Mal? 874 00:44:11,520 --> 00:44:13,760 Yeah, I'm doing a dessert. Nice! 875 00:44:15,000 --> 00:44:17,840 (SINGSONGS) Malissa! Hello! How are you? 876 00:44:17,840 --> 00:44:20,400 We're very good. How are you? That's good. I'm good, I'm good. 877 00:44:20,400 --> 00:44:22,080 What are you doing? 878 00:44:22,080 --> 00:44:23,920 I'm doing an olive oil and honey panna cotta. 879 00:44:23,920 --> 00:44:27,160 OK. And then some glazed apricots. 880 00:44:27,160 --> 00:44:29,320 And the lemon crumb on the bottom. 881 00:44:29,320 --> 00:44:30,920 I love panna cotta. I love panna cotta. 882 00:44:30,920 --> 00:44:31,920 Oh, good! 883 00:44:31,920 --> 00:44:33,800 So I've made myself a bit of an expert 884 00:44:33,800 --> 00:44:35,760 into what really constitutes a good panna cotta. 885 00:44:35,760 --> 00:44:36,840 Expert! OK! 886 00:44:36,840 --> 00:44:39,600 But I'll be looking for the wobble. OK, um, yes. 887 00:44:39,600 --> 00:44:42,600 I'm hoping that it's gonna have a really good wobble to it. 888 00:44:42,600 --> 00:44:44,040 But, yeah. It's so simple. 889 00:44:44,040 --> 00:44:46,600 But actually it's so complicated. It is hard to execute, yes. 890 00:44:46,600 --> 00:44:47,720 Alright. Good luck. 891 00:44:47,720 --> 00:44:49,080 (LAUGHS) Good luck, Malissa. 892 00:44:49,080 --> 00:44:50,560 Thank you. 893 00:44:50,560 --> 00:44:55,280 If I go home on an Italian challenge, 894 00:44:55,280 --> 00:44:58,280 my family will not be happy with me. 895 00:44:58,280 --> 00:45:00,080 They'll lock me out! (LAUGHS) 896 00:45:02,880 --> 00:45:07,560 Basically, all I'm worried about is, uh...my panna cotta not being set. 897 00:45:07,560 --> 00:45:10,600 So I've decided I'm gonna make two panna cottas - 898 00:45:10,600 --> 00:45:15,640 one in the plastic panna cotta mould and one this very small bowl. 899 00:45:15,640 --> 00:45:18,840 Yeah, I'm kind of gonna have a plan B today 900 00:45:18,840 --> 00:45:21,600 because I have learnt in a lot of my other cooks 901 00:45:21,600 --> 00:45:23,400 you need to have a plan B. 902 00:45:23,400 --> 00:45:24,960 GRACE: Well done, Phil. 903 00:45:29,200 --> 00:45:30,720 (MUTTERS) 904 00:45:32,120 --> 00:45:33,560 This is my first elimination cook. 905 00:45:33,560 --> 00:45:35,840 It was bound to come eventually and I'm ready to go. 906 00:45:37,800 --> 00:45:41,240 No, ready to go with this cook, not ready to out the door. 907 00:45:44,160 --> 00:45:46,400 So, today, I'm gonna go with the cuisine of Italy 908 00:45:46,400 --> 00:45:48,360 and I'm gonna cook spaghetti con l'anatra 909 00:45:48,360 --> 00:45:49,840 or spaghetti with duck sauce, 910 00:45:49,840 --> 00:45:52,240 which is from the Veneto region of the north of Italy. 911 00:45:53,480 --> 00:45:57,160 So last year, I actually took off and I went and lived in Italy for a while 912 00:45:57,160 --> 00:45:58,840 and was winemaking over there in Veneto 913 00:45:58,840 --> 00:46:01,480 just outside the city of Vicenza. 914 00:46:02,920 --> 00:46:05,160 This is one of the big dishes to the local area 915 00:46:05,160 --> 00:46:06,760 and one that I loved quite a lot 916 00:46:06,760 --> 00:46:09,200 and I wanted the opportunity to cook it since I've come here 917 00:46:09,200 --> 00:46:10,840 and today I got that chance. 918 00:46:10,840 --> 00:46:13,560 This dish usually takes a couple of hours to cook, 919 00:46:13,560 --> 00:46:16,120 so I'm not gonna have a lot of time to spare. 920 00:46:16,120 --> 00:46:19,720 So it is definitely an ambitious task today, 921 00:46:19,720 --> 00:46:22,320 but I'm quite confident I can get this done. 922 00:46:22,320 --> 00:46:24,760 The secret to this dish is just all in the duck itself, 923 00:46:24,760 --> 00:46:27,960 making sure that the sauce is reduced down, nice and flavourful, 924 00:46:27,960 --> 00:46:30,520 and...and just really sings with the rest of the dish 925 00:46:30,520 --> 00:46:32,000 which is just that spaghetti. 926 00:46:32,000 --> 00:46:35,240 I've really got to do it justice and make sure it delivers. 927 00:46:37,600 --> 00:46:39,600 Wherever you're going in the world today with your dish, 928 00:46:39,600 --> 00:46:41,520 you've only got one hour to take us there. 929 00:46:41,520 --> 00:46:43,120 Come on! Let's go! 930 00:46:43,120 --> 00:46:45,840 ADI: Pop it in the freezer. Fridge? Freezer? 931 00:46:45,840 --> 00:46:47,360 Freezer, then fridge. 932 00:46:47,360 --> 00:46:49,520 (MUTTERS) 933 00:46:52,440 --> 00:46:54,400 Getting round 2 is never a great feeling, 934 00:46:54,400 --> 00:46:57,040 but now that I'm here I've just gotta do the best I can 935 00:46:57,040 --> 00:46:58,840 to make sure that I get back up there 936 00:46:58,840 --> 00:47:00,200 and get another chance to cook. 937 00:47:00,200 --> 00:47:02,520 So I've gone France. 938 00:47:02,520 --> 00:47:05,800 My dish today is a take on a croque madame. 939 00:47:05,800 --> 00:47:07,240 Really good friend of mine, 940 00:47:07,240 --> 00:47:10,120 we went to France just not so long ago and this is something 941 00:47:10,120 --> 00:47:11,840 that we literally had every day for breakfast. 942 00:47:11,840 --> 00:47:13,800 So just kinda when... the second he said France, 943 00:47:13,800 --> 00:47:15,280 it kinda just took me there immediately. 944 00:47:17,000 --> 00:47:18,760 Don't overmix. Yep. Yep. 945 00:47:18,760 --> 00:47:21,120 The traditional version of a croque madame 946 00:47:21,120 --> 00:47:23,320 is a piece of bread, you've got your ham and cheese, 947 00:47:23,320 --> 00:47:25,520 another piece of bread, bechamel sauce, 948 00:47:25,520 --> 00:47:27,280 perfectly cooked egg. 949 00:47:28,360 --> 00:47:30,600 We've got 75 minutes to make our dish today 950 00:47:30,600 --> 00:47:33,960 and I've decided to go left of field and not make the sandwich. 951 00:47:33,960 --> 00:47:36,560 Give them a dish that reminds them of a croque madame, 952 00:47:36,560 --> 00:47:38,200 but a new take on it. 953 00:47:38,200 --> 00:47:40,080 Ralph. 954 00:47:40,080 --> 00:47:42,280 What's the dish? I can't work it out. Yeah! 955 00:47:42,280 --> 00:47:44,760 Normally I get a reasonable idea just looking at the ingredients. 956 00:47:44,760 --> 00:47:48,000 Going on a play on a croque madame. OK. 957 00:47:48,000 --> 00:47:50,600 OK. So I've got my bread element. 958 00:47:50,600 --> 00:47:53,960 I've got my mash with my bechamel and cheese combination. 959 00:47:53,960 --> 00:47:54,960 Uh-huh. 960 00:47:54,960 --> 00:47:57,680 And then just a bit of bacon just for the ham in it 961 00:47:57,680 --> 00:48:00,400 and then I'm gonna do a perfectly cooked egg on top 962 00:48:00,400 --> 00:48:02,120 and then at the bottom, just some breadcrumbs 963 00:48:02,120 --> 00:48:04,280 to kinda give you texture and tie it all together. 964 00:48:06,120 --> 00:48:10,560 Are we going to recognise this adequately as a croque madame? 965 00:48:12,640 --> 00:48:14,720 Not saying this to try and scare you. Yeah. 966 00:48:14,720 --> 00:48:18,080 I'm saying this 'cause I feel like this is legitimate. 967 00:48:18,080 --> 00:48:20,520 It has to be absolutely faultless. 968 00:48:20,520 --> 00:48:23,120 (TENSE MUSIC) 969 00:48:23,120 --> 00:48:24,800 You need to execute this... Everything. 970 00:48:24,800 --> 00:48:26,600 Oh, my gosh, like... Yeah. Everything on the plate. 971 00:48:26,600 --> 00:48:28,000 It has to be restaurant-ready. 972 00:48:30,080 --> 00:48:33,400 Oh, God, like...this dish is a bit risky. 973 00:48:35,080 --> 00:48:37,000 Every element needs to be perfect. 974 00:48:37,000 --> 00:48:40,400 If I don't have that, then I might as well pack my bags and go home. 975 00:48:52,040 --> 00:48:56,480 Are we going to recognise this adequately as a croque madame? 976 00:48:56,480 --> 00:48:59,480 Yeah, you need to execute this... 977 00:48:59,480 --> 00:49:02,680 Oh, my gosh, like, it has to be restaurant-ready. 978 00:49:02,680 --> 00:49:04,080 RALPH: Oh, God. 979 00:49:04,080 --> 00:49:06,440 This dish is a bit risky. 980 00:49:06,440 --> 00:49:07,800 Especially on black-apron day. 981 00:49:07,800 --> 00:49:09,880 But today, I'm not listening to the judges. 982 00:49:09,880 --> 00:49:11,080 I'm just gonna follow through. 983 00:49:12,280 --> 00:49:14,080 'Cause I've got a clear vision in my mind 984 00:49:14,080 --> 00:49:16,080 of how I want this to taste and look. 985 00:49:17,760 --> 00:49:20,920 You know, I can give them a dish that reminds them of a croque madame 986 00:49:20,920 --> 00:49:22,360 but in a much different way. 987 00:49:23,480 --> 00:49:25,480 My idea today is try and make 988 00:49:25,480 --> 00:49:27,840 a really rich potato foam 989 00:49:27,840 --> 00:49:29,360 which will act as my bechamel... 990 00:49:29,360 --> 00:49:33,000 ..and elevate my croque madame reinvention... 991 00:49:33,000 --> 00:49:36,040 CONTESTANTS: Come on, Ralphie. Onya, mate! 992 00:49:36,040 --> 00:49:38,600 ..to help give it another extra layer of flavour. 993 00:49:39,760 --> 00:49:41,520 That should be alright. 994 00:49:41,520 --> 00:49:43,920 Hope your next trip's not out those doors. 995 00:49:43,920 --> 00:49:45,720 45 minutes to go! 996 00:49:45,720 --> 00:49:47,280 (CONTESTANTS APPLAUD AND EXCLAIM) 997 00:49:47,280 --> 00:49:49,920 ADI: Go, guys! Come on! 998 00:49:49,920 --> 00:49:51,480 Get it on! 999 00:49:51,480 --> 00:49:53,520 ANTONIO: Are you gonna go with the foam? 1000 00:49:53,520 --> 00:49:56,120 Remember, don't overmix. Yep, yep. 1001 00:49:56,120 --> 00:49:58,120 Alright, alright, alright. 1002 00:49:58,120 --> 00:50:00,040 This bad boy. 1003 00:50:00,040 --> 00:50:01,920 Forgot the most important part. 1004 00:50:03,480 --> 00:50:04,720 The wine. 1005 00:50:07,880 --> 00:50:09,960 What have you got in the apricots, Mel? 1006 00:50:09,960 --> 00:50:12,360 Honey. Thyme. Oh, yep. 1007 00:50:12,360 --> 00:50:14,240 And, uh, a bit of salt. 1008 00:50:14,240 --> 00:50:16,080 Ah, great. 1009 00:50:16,080 --> 00:50:19,200 My panna cotta is done and that is setting in the fridge. 1010 00:50:21,120 --> 00:50:22,760 It's gone quick. 1011 00:50:22,760 --> 00:50:26,200 And I've also made my crumb and have popped that in the oven. 1012 00:50:27,240 --> 00:50:29,600 And I'm gonna get started on 1013 00:50:29,600 --> 00:50:31,520 putting my apricots on the hibachi. 1014 00:50:34,640 --> 00:50:36,640 Let's talk about this central element... 1015 00:50:36,640 --> 00:50:38,080 Yes, the panna cotta. ..the panna cotta. 1016 00:50:38,080 --> 00:50:40,000 How is she going? She's going good. 1017 00:50:40,000 --> 00:50:44,160 The setting's going well. I've still got a bit of time. 1018 00:50:44,160 --> 00:50:47,320 We've seen...some great ones. I know. 1019 00:50:47,320 --> 00:50:49,840 We've also seen some absolute failures, haven't we? 1020 00:50:49,840 --> 00:50:51,280 Yeah. Yeah. Yeah. 1021 00:50:51,280 --> 00:50:53,640 We've experienced puddle cotta more than once. 1022 00:50:53,640 --> 00:50:55,040 OK. 1023 00:50:55,040 --> 00:50:57,520 It really is all on a knife edge that it sets properly. 1024 00:50:57,520 --> 00:51:01,080 That it is still that beautiful texture that we hope for... 1025 00:51:01,080 --> 00:51:02,560 Yeah. ..carrying great flavours. 1026 00:51:04,480 --> 00:51:07,080 Ooh, have all my fingers and toes crossed for you. 1027 00:51:07,080 --> 00:51:09,400 Everything's crossed. (LAUGHS) Let's do it. Yeah! 1028 00:51:11,360 --> 00:51:15,240 Whatever country you're in, we want those flavours front and centre. 1029 00:51:15,240 --> 00:51:17,120 20 minutes to go! 1030 00:51:17,120 --> 00:51:19,520 CATH: Let's go, guys. Come on! (CHEERING AND APPLAUSE) 1031 00:51:19,520 --> 00:51:21,360 Come on, Phil! Go, Declan! 1032 00:51:21,360 --> 00:51:23,760 ADI: Bring it home. Make it tasty. 1033 00:51:23,760 --> 00:51:25,640 Flavour, flavour. 1034 00:51:25,640 --> 00:51:28,040 So right now there's 20 minutes to go on the clock 1035 00:51:28,040 --> 00:51:29,640 and there's so much to be done. 1036 00:51:29,640 --> 00:51:33,040 So far I've been working on balancing and reducing this sauce. 1037 00:51:33,040 --> 00:51:35,600 GRACE: Happy? I think so. So far, so good. 1038 00:51:36,680 --> 00:51:39,040 It's all riding on the flavour of the sauce today 1039 00:51:39,040 --> 00:51:41,400 and making sure that pasta is cooked perfect. 1040 00:51:41,400 --> 00:51:43,800 The last few minutes of this cook have gotten away from me 1041 00:51:43,800 --> 00:51:46,480 and I've gotta just get straight on to rolling out my pasta. 1042 00:51:46,480 --> 00:51:48,720 Usually it needs time to dry out after cutting it. 1043 00:51:48,720 --> 00:51:51,000 But I don't have that luxury today. 1044 00:51:51,000 --> 00:51:52,560 GRACE: Beautiful, Phil. 1045 00:51:52,560 --> 00:51:54,520 It's gonna be a really rushed process. 1046 00:51:54,520 --> 00:51:56,600 But right now there's nothing I can do about it. 1047 00:51:56,600 --> 00:51:59,600 I'm genuinely concerned right now. 1048 00:51:59,600 --> 00:52:02,200 The amount of work I have to do and time is ticking away. 1049 00:52:02,200 --> 00:52:04,040 Time for a beer. I put two in there. 1050 00:52:04,040 --> 00:52:05,880 One for me and one for the beer batter. 1051 00:52:05,880 --> 00:52:08,200 The pressure's on today. 1052 00:52:08,200 --> 00:52:13,400 I'm just... I'm really feeling a bit rattled, still, from round 1. 1053 00:52:13,400 --> 00:52:15,240 GRACE: You're doing so good. 1054 00:52:15,240 --> 00:52:16,640 Almost there. 1055 00:52:16,640 --> 00:52:19,720 Thankfully, my salsa is finished. 1056 00:52:19,720 --> 00:52:21,160 CATH: That smells nice. 1057 00:52:21,160 --> 00:52:23,920 I taste it and it tastes amazing. 1058 00:52:23,920 --> 00:52:25,800 So I set that aside. 1059 00:52:25,800 --> 00:52:29,040 I've also made the beer batter for my flathead 1060 00:52:29,040 --> 00:52:30,640 and the cabbage slaw. 1061 00:52:30,640 --> 00:52:33,400 But when I taste my cabbage slaw, 1062 00:52:33,400 --> 00:52:38,520 I realise that I've added way too much jalapeno mayo 1063 00:52:38,520 --> 00:52:40,960 and it's just a sloppy mess. 1064 00:52:40,960 --> 00:52:44,680 But I really don't have time to rectify this right now. 1065 00:52:44,680 --> 00:52:46,800 Hello. G'day. How are we? 1066 00:52:46,800 --> 00:52:48,200 I am... 1067 00:52:48,200 --> 00:52:49,720 I'm... 1068 00:52:51,200 --> 00:52:54,720 ..kind of picking up that you're, like, you're a little bit flat. 1069 00:52:54,720 --> 00:52:56,880 Um, yeah, I am, but, um... 1070 00:53:00,400 --> 00:53:02,000 Going to ask you the difficult question - 1071 00:53:02,000 --> 00:53:05,240 do you think you really need to consider playing that pin? 1072 00:53:06,240 --> 00:53:08,800 Yeah, I think it's all gonna come down to my fish fry 1073 00:53:08,800 --> 00:53:10,360 and how happy I am with that. 1074 00:53:10,360 --> 00:53:14,280 So you need to make sure that all of these elements... 1075 00:53:14,280 --> 00:53:15,680 Yeah. Yeah. ..not just the fish... 1076 00:53:15,680 --> 00:53:18,200 ..are at 100%. Of course. 1077 00:53:18,200 --> 00:53:19,640 Let's go. Alright, buckle down. 1078 00:53:21,240 --> 00:53:25,280 The most critical component of this dish today is the cook of the fish. 1079 00:53:25,280 --> 00:53:27,360 Everything's riding on that. 1080 00:53:28,640 --> 00:53:31,680 I'm the fish guy and I've really gotta prove myself. 1081 00:53:31,680 --> 00:53:33,680 When I put it in the batter, 1082 00:53:33,680 --> 00:53:36,920 I can immediately see that it's way too runny. 1083 00:53:36,920 --> 00:53:39,240 BRENT: Happy? Nup. 1084 00:53:39,240 --> 00:53:42,120 It's pretty much not even coating correctly. 1085 00:53:42,120 --> 00:53:47,000 This is a recipe I know and I've cooked this many times. 1086 00:53:47,000 --> 00:53:51,880 Hmm. Not really what I was going for. 1087 00:53:51,880 --> 00:53:54,280 I don't have enough time to make another batch, 1088 00:53:54,280 --> 00:53:57,240 so, yeah, I'm gonna try and fry another piece of the fish, 1089 00:53:57,240 --> 00:53:58,520 see how it turns out. 1090 00:53:58,520 --> 00:53:59,840 BRENT: I reckon... 1091 00:53:59,840 --> 00:54:01,080 I reckon... 1092 00:54:02,320 --> 00:54:04,280 I reckon he might use his pin. 1093 00:54:04,280 --> 00:54:05,400 CATH: Yeah? 1094 00:54:08,320 --> 00:54:09,920 OK, soft-boiled egg. 1095 00:54:09,920 --> 00:54:11,920 (MUTTERS) 1096 00:54:11,920 --> 00:54:13,200 Think, think, think. 1097 00:54:13,200 --> 00:54:18,160 I've decided to make a potato foam for my croque madame reinvention. 1098 00:54:18,160 --> 00:54:21,480 'Cause I'm trying to make a bechamel essentially out of potatoes. 1099 00:54:21,480 --> 00:54:23,840 So I wanted to have a runny texture 1100 00:54:23,840 --> 00:54:25,560 just so that it actually just foams out. 1101 00:54:27,320 --> 00:54:30,000 So I've put the mixture into my siphon gun. 1102 00:54:32,360 --> 00:54:35,160 Sprayed the foam onto the plate. 1103 00:54:36,480 --> 00:54:37,720 ANTONIO: How's the foam? 1104 00:54:40,760 --> 00:54:43,320 Absolutely amazing. I'm happy with it. 1105 00:54:43,320 --> 00:54:44,760 So I've finished all my elements, 1106 00:54:44,760 --> 00:54:46,640 including that lovely cooked egg. 1107 00:54:46,640 --> 00:54:48,120 And now it's time to plate up. 1108 00:54:49,480 --> 00:54:52,040 Alright, that's perfect, perfect, perfect. Now... 1109 00:54:52,040 --> 00:54:54,240 With this dish, plating's gonna be important 1110 00:54:54,240 --> 00:54:55,840 but balance is gonna be important. 1111 00:54:55,840 --> 00:54:58,400 So I want a good serving of breadcrumbs at the bottom 1112 00:54:58,400 --> 00:55:02,120 and then I'm putting bits of bacon at the bottom of it as well. 1113 00:55:02,120 --> 00:55:04,440 And then I've got that lovely potato foam. 1114 00:55:04,440 --> 00:55:08,240 On top of that, I've got that perfectly cooked egg 1115 00:55:08,240 --> 00:55:10,640 and then I'm sprinkling a bit more bacon around it 1116 00:55:10,640 --> 00:55:13,920 and then a little bit of breadcrumbs and then finally that cheese. 1117 00:55:13,920 --> 00:55:17,360 So I'm plating a dish that eats like a sandwich. 1118 00:55:17,360 --> 00:55:19,800 It screams 'France', so I'm happy with it. 1119 00:55:21,040 --> 00:55:23,480 Confidence coming back. Yeah, we're stepping into it. 1120 00:55:23,480 --> 00:55:28,520 MELISSA: Final touches You have two minutes to go! 1121 00:55:28,520 --> 00:55:31,000 (ALL CHEER) 1122 00:55:31,000 --> 00:55:34,360 ADI: Good luck, team. Make it beautiful! 1123 00:55:34,360 --> 00:55:36,200 CATH: Come on, Ralph! 1124 00:55:36,200 --> 00:55:37,400 Come on, buddy. 1125 00:55:37,400 --> 00:55:39,880 DECLAN: I pull the fish out of the fryer. 1126 00:55:41,720 --> 00:55:44,120 Ooh, feel it. Feel the pressure. 1127 00:55:44,120 --> 00:55:47,560 I'm not happy with it. It's still not cooked right. 1128 00:55:47,560 --> 00:55:49,960 Yeah, the wheels are definitely off the bus. 1129 00:55:52,200 --> 00:55:56,440 Not happy with my cabbage slaw. Not happy with the fish. 1130 00:55:56,440 --> 00:55:59,520 Like, it is a bit of a disaster. 1131 00:55:59,520 --> 00:56:01,160 I'm a bit torn. 1132 00:56:01,160 --> 00:56:04,800 But I don't wanna be that person that goes home with a pin. 1133 00:56:05,920 --> 00:56:09,240 Alright, yeah, I think I'm gonna play my pin. So... 1134 00:56:09,240 --> 00:56:11,720 Yeah. (CONTESTANTS EXCLAIM) 1135 00:56:11,720 --> 00:56:13,120 Yeah. Yeah. CATH: Oh, Declan! 1136 00:56:13,120 --> 00:56:14,800 Yeah, gonna play my pin. 1137 00:56:14,800 --> 00:56:16,120 RHIANNON: Oh! Yeah? 1138 00:56:16,120 --> 00:56:17,920 Yeah. JOCK: Playing your pin? 1139 00:56:19,400 --> 00:56:23,080 Too risky? Too risky? 1140 00:56:23,080 --> 00:56:24,960 I don't wanna serve something I'm not happy with 1141 00:56:24,960 --> 00:56:27,600 and I'm definitely not happy with this, so thank you, yeah. 1142 00:56:27,600 --> 00:56:29,360 No harm in that. Oh, thank you. 1143 00:56:29,360 --> 00:56:31,000 Well done, mate. Thank you. 1144 00:56:31,000 --> 00:56:33,040 (APPLAUSE) Head on upstairs, mate. 1145 00:56:33,040 --> 00:56:34,120 Thank you. 1146 00:56:34,120 --> 00:56:36,560 At first I'm like, "Oh, yeah, Declan, he's safe." 1147 00:56:36,560 --> 00:56:37,920 And then I'm like, "Oh." 1148 00:56:39,040 --> 00:56:41,200 Now the odds are gonna be one in three, 1149 00:56:41,200 --> 00:56:43,280 which, you know, those odds are not good. 1150 00:56:43,280 --> 00:56:44,760 (LAUGHS) Yes. 1151 00:56:44,760 --> 00:56:46,840 RHIANNON: Go, Malissa. ADI: Go, Mal. 1152 00:56:46,840 --> 00:56:49,080 All my elements are ready to go. 1153 00:56:49,080 --> 00:56:51,320 Has she turned out a panna cotta? 1154 00:56:51,320 --> 00:56:54,040 It's time to plate up my panna cotta. 1155 00:56:54,040 --> 00:56:55,880 It seems set. GRACE: Yeah? 1156 00:56:55,880 --> 00:56:57,680 Wobble. It's wobbling. 1157 00:56:57,680 --> 00:57:00,440 Oh! Come on. Interesting technique. 1158 00:57:07,120 --> 00:57:09,920 I can see that it is set but it won't come out. 1159 00:57:09,920 --> 00:57:11,720 I just can't get it to come out. 1160 00:57:11,720 --> 00:57:14,520 Nup, it's...it's in there. 1161 00:57:16,400 --> 00:57:18,080 It's not coming out. 1162 00:57:24,800 --> 00:57:28,280 NARRATOR: Do you have what it takes to compete 1163 00:57:28,280 --> 00:57:31,640 Applications for contestants are now open. 1164 00:57:31,640 --> 00:57:33,800 Head to the link and apply. 1165 00:57:36,760 --> 00:57:38,680 Oh! 1166 00:57:38,680 --> 00:57:41,440 Nup, it's...it's in there. 1167 00:57:42,720 --> 00:57:44,200 It's not coming out. 1168 00:57:44,200 --> 00:57:46,280 I'm, you know, trying to warm it with my hand. 1169 00:57:47,280 --> 00:57:51,560 Trying to use my finger and a knife and it's just not coming out. 1170 00:57:53,400 --> 00:57:54,760 One minute to go! 1171 00:57:54,760 --> 00:57:57,240 CATH: Come on, Malissa! You've got one minute! 1172 00:57:57,240 --> 00:57:58,960 Come on, get it on the plate! 1173 00:57:58,960 --> 00:58:01,120 So I have to use my plan B. 1174 00:58:02,120 --> 00:58:04,160 Come on, quick. RHIANNON: Oh, God! 1175 00:58:04,160 --> 00:58:06,120 Oh, my God! 1176 00:58:06,120 --> 00:58:10,640 I'm frantic at this point, and this is not what I wanted. 1177 00:58:10,640 --> 00:58:13,080 Get it on, get it on! Come on, you can do it! 1178 00:58:14,840 --> 00:58:17,680 Come on, I don't have time. Oh, God, oh, God, oh, God, oh, God! 1179 00:58:17,680 --> 00:58:18,800 ANDY: 10... 1180 00:58:18,800 --> 00:58:22,560 ALL: 9, 8, 7, 1181 00:58:22,560 --> 00:58:25,800 6, 5, 4, 1182 00:58:25,800 --> 00:58:29,960 3, 2, 1. 1183 00:58:29,960 --> 00:58:31,160 That's it! 1184 00:58:31,160 --> 00:58:32,640 (CONTESTANTS CHEER) 1185 00:58:32,640 --> 00:58:34,880 Good job! My hands have got cream all over 'em! 1186 00:58:34,880 --> 00:58:36,400 (LAUGHS) 1187 00:58:36,400 --> 00:58:39,040 Oh, my God! 1188 00:58:40,200 --> 00:58:42,040 Yeah, it was a one-in-four chance 1189 00:58:42,040 --> 00:58:44,760 but old Deccy decided to jump ship and head up to the gantry, 1190 00:58:44,760 --> 00:58:47,720 so that does...does slim the chances a little bit. 1191 00:58:48,800 --> 00:58:50,520 If the dish isn't up to scratch today, 1192 00:58:50,520 --> 00:58:53,000 that will mean I'll be, uh, walking out those doors very sad 1193 00:58:53,000 --> 00:58:55,080 'cause I'm, yeah, not ready to leave. 1194 00:58:55,080 --> 00:58:58,200 I'm really happy with the sauce itself 1195 00:58:58,200 --> 00:59:01,400 but I am slightly worried about the pasta. 1196 00:59:01,400 --> 00:59:03,040 I'm just hoping this dish has done enough 1197 00:59:03,040 --> 00:59:04,480 to see me through for another week. 1198 00:59:07,600 --> 00:59:10,000 (SIGHS) PHIL: Good luck. 1199 00:59:10,000 --> 00:59:12,080 RALPH: Good luck. Thank you, thank you. 1200 00:59:14,080 --> 00:59:17,280 That cook was crazy. 1201 00:59:18,560 --> 00:59:20,720 I'm really happy with all my elements. 1202 00:59:23,120 --> 00:59:28,440 But I have no idea... if my backup panna cotta is set. 1203 00:59:33,400 --> 00:59:36,160 Well, aren't you just a beaming ray of sunshine! 1204 00:59:36,160 --> 00:59:38,000 (LAUGHS) (LAUGHS) 1205 00:59:39,080 --> 00:59:40,720 What have you cooked us today? 1206 00:59:40,720 --> 00:59:44,520 I've made an olive oil and honey panna cotta 1207 00:59:44,520 --> 00:59:47,960 with a lemon crumb and honey-roasted apricots. 1208 00:59:47,960 --> 00:59:49,760 Let's talk about the cook today. 1209 00:59:49,760 --> 00:59:51,960 You've chosen Italy. Yep. 1210 00:59:51,960 --> 00:59:53,800 Your family background is Italian. 1211 00:59:53,800 --> 00:59:55,280 Why this particular dish? 1212 00:59:55,280 --> 00:59:56,800 Well, I love panna cotta. 1213 00:59:56,800 --> 00:59:59,360 You know, it's such a traditional Italian dish. 1214 00:59:59,360 --> 01:00:02,120 So I thought why not give it a go, 1215 01:00:02,120 --> 01:00:05,800 try something different today and test myself with a dessert? 1216 01:00:05,800 --> 01:00:08,080 Now, when we came to visit you, 1217 01:00:08,080 --> 01:00:10,000 you said you wanted to serve us 1218 01:00:10,000 --> 01:00:14,440 the classic, wobbly, turned-out, beautiful panna cotta. 1219 01:00:14,440 --> 01:00:16,480 Yep. This isn't it. 1220 01:00:16,480 --> 01:00:18,920 No. What happened? 1221 01:00:18,920 --> 01:00:21,720 I had it in the freezer at the end of the cook, 1222 01:00:21,720 --> 01:00:24,280 so I think it really kind of stuck to the mould. 1223 01:00:24,280 --> 01:00:25,680 It was chaotic, 1224 01:00:25,680 --> 01:00:27,960 so with about 10 seconds to go, 1225 01:00:27,960 --> 01:00:30,160 I just grabbed this one out the fridge and thought, 1226 01:00:30,160 --> 01:00:32,640 "Just get it together. Plate something up." 1227 01:00:32,640 --> 01:00:35,680 Um, I'm glad I had a plan B today. 1228 01:00:35,680 --> 01:00:38,120 We'll taste now. Thank you. Thank you so much. Enjoy. 1229 01:00:38,120 --> 01:00:39,280 Thank you. 1230 01:00:41,280 --> 01:00:42,440 Thank you. 1231 01:01:06,200 --> 01:01:07,960 I thought that was brilliant. 1232 01:01:07,960 --> 01:01:09,560 I thought it was really beautiful. 1233 01:01:09,560 --> 01:01:11,680 Panna cotta itself, set beautifully. 1234 01:01:11,680 --> 01:01:15,320 And just a nice touch of honey. Not too much, not too sweet. 1235 01:01:15,320 --> 01:01:17,000 And also the olive oil. 1236 01:01:17,000 --> 01:01:21,000 Just making it so rich and giving it that slight grassy edge, 1237 01:01:21,000 --> 01:01:23,000 which, when it was paired together 1238 01:01:23,000 --> 01:01:26,480 with the grilled apricots, beautiful. 1239 01:01:28,000 --> 01:01:32,080 I thought that the texture of the panna cotta was luxurious. 1240 01:01:32,080 --> 01:01:34,240 It had that richness to it. 1241 01:01:34,240 --> 01:01:37,760 Nice balance of flavour with that touch of honey, as you say. 1242 01:01:37,760 --> 01:01:41,720 It all came together really well with that biscuity crunch. 1243 01:01:41,720 --> 01:01:44,120 This is a triumph. 1244 01:01:44,120 --> 01:01:46,720 I don't know if she put a bit of salt on the apricots, 1245 01:01:46,720 --> 01:01:48,240 but the apricots are fabulous. 1246 01:01:48,240 --> 01:01:51,160 Italians have this way of paring things back. 1247 01:01:51,160 --> 01:01:54,320 A very, very accomplished dish, I think. 1248 01:01:54,320 --> 01:01:56,080 All's right with the world. 1249 01:01:59,600 --> 01:02:01,160 Good luck. 1250 01:02:03,640 --> 01:02:06,680 I'm hoping that today's risk pays off. 1251 01:02:10,120 --> 01:02:13,200 Obviously, a croque madame is something they all would have eaten 1252 01:02:13,200 --> 01:02:14,640 and they know the flavours. 1253 01:02:14,640 --> 01:02:16,240 Hello, Ralph. Good day. 1254 01:02:16,240 --> 01:02:19,240 So putting my dish down today, I'm a little bit nervous 1255 01:02:19,240 --> 01:02:22,800 whether they're gonna like my interpretation of it. 1256 01:02:22,800 --> 01:02:24,040 What did you make us? 1257 01:02:25,240 --> 01:02:26,520 So I've made you... 1258 01:02:26,520 --> 01:02:28,760 It's my inspiration behind croque madame. 1259 01:02:28,760 --> 01:02:33,080 I've got my potato foam with that perfectly cooked egg 1260 01:02:33,080 --> 01:02:35,880 and some bacon and breadcrumbs at the bottom. 1261 01:02:35,880 --> 01:02:38,160 So it's a croque madame reinvention? 1262 01:02:38,160 --> 01:02:40,480 Yeah. Kind of my twist on it. 1263 01:02:40,480 --> 01:02:42,600 It's risky, huh? Yeah, it is. 1264 01:02:42,600 --> 01:02:44,360 But if it pays off, it pays off. 1265 01:02:44,360 --> 01:02:47,280 If it doesn't, I'm glad that I was actually able to take that risk. 1266 01:02:47,280 --> 01:02:50,360 Alright, Ralph. We're gonna taste it now. Thanks, buddy. 1267 01:02:50,360 --> 01:02:52,000 Alright, thank you so much, guys. Appreciate it. 1268 01:03:21,200 --> 01:03:23,240 Look, I think we've all... We're all thinking it. 1269 01:03:23,240 --> 01:03:25,000 It was an interesting concept. 1270 01:03:25,000 --> 01:03:27,720 MELISSA: The flavours distilled in this bowl of food 1271 01:03:27,720 --> 01:03:30,360 are pretty true to a croque madame. 1272 01:03:30,360 --> 01:03:33,040 You do get the bechamel cheesiness. 1273 01:03:33,040 --> 01:03:35,440 You do get the bacon-y goodness. 1274 01:03:35,440 --> 01:03:39,120 And the egg gives it a bit of a luscious quality to it. 1275 01:03:39,120 --> 01:03:41,640 I got there. I got there in the end. 1276 01:03:41,640 --> 01:03:44,680 I agree. I mean, I... I actually enjoyed eating that. 1277 01:03:44,680 --> 01:03:46,480 But it's a bit like that sort of trend 1278 01:03:46,480 --> 01:03:48,440 for deconstructed prawn cocktails. 1279 01:03:48,440 --> 01:03:51,000 You just say, "Well, why, you know?" (LAUGHS) 1280 01:03:51,000 --> 01:03:53,040 I mean, what's wrong with the original? 1281 01:03:53,040 --> 01:03:55,560 If it ain't broke... If it ain't broke, exactly. 1282 01:03:55,560 --> 01:03:57,280 I think this is one of those dishes 1283 01:03:57,280 --> 01:03:58,960 where we're gonna have to taste everything 1284 01:03:58,960 --> 01:04:01,600 before we realise just where it sits today. 1285 01:04:01,600 --> 01:04:02,720 Mm. Yeah. 1286 01:04:10,840 --> 01:04:12,480 Phil. Hey, hey. 1287 01:04:12,480 --> 01:04:13,960 How are you, mate? Good. And you? 1288 01:04:13,960 --> 01:04:15,280 Pretty good. 1289 01:04:16,320 --> 01:04:18,720 Phil, what have you cooked? 1290 01:04:18,720 --> 01:04:21,200 I've made spaghetti con anatra. 1291 01:04:21,200 --> 01:04:24,280 Which is spaghetti with a duck sauce. 1292 01:04:24,280 --> 01:04:26,720 Big deep breath out. Yep. 1293 01:04:28,160 --> 01:04:30,360 First round 2 in an elimination. Yes. 1294 01:04:30,360 --> 01:04:32,400 How tough was it? It was pretty tough. 1295 01:04:32,400 --> 01:04:34,640 Like, it was good too that it was a round 2, 1296 01:04:34,640 --> 01:04:37,120 so I could at least have a cook and get that feel, 1297 01:04:37,120 --> 01:04:38,760 but mentally it definitely weighs in 1298 01:04:38,760 --> 01:04:40,960 that, like, this could be the last cook in the kitchen. 1299 01:04:40,960 --> 01:04:43,680 Yeah. Let's dive into the memory of this dish. 1300 01:04:43,680 --> 01:04:44,920 Take us there. 1301 01:04:44,920 --> 01:04:47,200 (EMOTIVE MUSIC) 1302 01:04:47,200 --> 01:04:50,120 So, yeah, last year, I was kind of at a dead end with work 1303 01:04:50,120 --> 01:04:52,320 and so we took off and did a bit of travel 1304 01:04:52,320 --> 01:04:55,080 and lived with this beautiful family that took me in in Vicenza 1305 01:04:55,080 --> 01:04:56,720 and, like, made me one of their own. 1306 01:04:56,720 --> 01:04:59,760 Every Tuesday, we'd have the sagra festival, 1307 01:04:59,760 --> 01:05:02,080 where the whole...kind of all the neighbourhood would come together 1308 01:05:02,080 --> 01:05:03,760 and have these little street foods and catch-ups 1309 01:05:03,760 --> 01:05:05,360 and this was their main dish. 1310 01:05:06,520 --> 01:05:08,440 Are you happy? Is it like for like? 1311 01:05:08,440 --> 01:05:09,440 I'm happy. 1312 01:05:09,440 --> 01:05:12,440 This is the way it is to me and the way I remember eating it. 1313 01:05:14,200 --> 01:05:15,480 Nice one, mate. 1314 01:05:15,480 --> 01:05:18,920 Well, I hope that this isn't the last dish that we taste of yours 1315 01:05:18,920 --> 01:05:20,800 because with an attitude like yours, 1316 01:05:20,800 --> 01:05:23,320 we just want you to stay in the MasterChef kitchen 1317 01:05:23,320 --> 01:05:25,320 as long as you can. 1318 01:05:25,320 --> 01:05:27,280 Um, but we'll taste it now. 1319 01:05:29,040 --> 01:05:30,120 Cheers, Phil. Appreciate it. 1320 01:05:30,120 --> 01:05:31,360 Thanks, mate. Thank you. 1321 01:05:35,240 --> 01:05:38,840 The main thing that I'm worried about on the dish is my pasta. 1322 01:05:40,040 --> 01:05:43,240 I'm not ready to leave this competition or this kitchen yet. 1323 01:05:45,800 --> 01:05:48,280 Just hope to God that I've done enough. 1324 01:05:59,800 --> 01:06:02,760 (TENSE MUSIC) 1325 01:06:28,600 --> 01:06:30,120 JOCK: Ah, the pressure of round 2. 1326 01:06:30,120 --> 01:06:33,280 Um...I think there's so many dishes 1327 01:06:33,280 --> 01:06:36,800 Phil could have chosen from... from all over the country of Italy. 1328 01:06:36,800 --> 01:06:40,200 And I think 90% of them would have been more appropriate 1329 01:06:40,200 --> 01:06:42,400 because he would have been able to do them in time. 1330 01:06:44,360 --> 01:06:47,880 There is no way that this dish would have been made 1331 01:06:47,880 --> 01:06:50,280 back there in the winery in 75 minutes. 1332 01:06:50,280 --> 01:06:51,640 Not a chance. 1333 01:06:51,640 --> 01:06:53,760 Taste everything in there. 1334 01:06:53,760 --> 01:06:58,960 The duck itself is just that... that dry stiff way that it is 1335 01:06:58,960 --> 01:07:00,880 before it just relaxes it. 1336 01:07:02,960 --> 01:07:06,800 Well, I was just thinking I'm...I'm a late convert to pressure cookers 1337 01:07:06,800 --> 01:07:09,480 but actually in that time if you'd put it in a pressure cooker, 1338 01:07:09,480 --> 01:07:10,960 you'd probably have got there. 1339 01:07:12,400 --> 01:07:14,440 It's a shame. I mean, the pasta works OK. 1340 01:07:16,320 --> 01:07:19,520 You know, the pasta itself could have done with a lot more structure. 1341 01:07:21,440 --> 01:07:23,560 I understand where he tried to go with it. 1342 01:07:23,560 --> 01:07:25,720 He just picked the wrong dish today. 1343 01:07:27,720 --> 01:07:30,920 I really wanted to buy what he was selling today. 1344 01:07:30,920 --> 01:07:36,680 Unfortunately, the...the obvious missing ingredient here is time. 1345 01:07:36,680 --> 01:07:39,840 You know, when you taste a great dish, 1346 01:07:39,840 --> 01:07:42,280 you know that they've got it, right? 1347 01:07:42,280 --> 01:07:44,880 They've got the sort of essence of what the dish is all about. 1348 01:07:44,880 --> 01:07:47,040 And this doesn't have it. Mm. No. 1349 01:07:53,680 --> 01:07:56,960 Rick, have you enjoyed coming back into the MasterChef kitchen? 1350 01:07:56,960 --> 01:07:59,200 Fabulous. I mean, I really, really enjoyed it. 1351 01:07:59,200 --> 01:08:02,200 I mean, I think the thing that, to me, matters so much 1352 01:08:02,200 --> 01:08:03,400 is it's serious. 1353 01:08:04,480 --> 01:08:05,960 You're all very committed 1354 01:08:05,960 --> 01:08:10,400 and I think it's all in the interest of good food and good cooking. 1355 01:08:10,400 --> 01:08:12,400 And, um, I believe in it. 1356 01:08:12,400 --> 01:08:15,280 So thank you very much. I've had a lovely time. 1357 01:08:17,120 --> 01:08:21,040 Well, Rick, mate. We love you. We love your food. 1358 01:08:21,040 --> 01:08:23,480 It's been such an honour having you here today. 1359 01:08:23,480 --> 01:08:25,760 Everyone, give it up for Rick Stein! 1360 01:08:25,760 --> 01:08:28,080 (CHEERING AND WHISTLING) 1361 01:08:39,240 --> 01:08:42,360 Well, Declan, after you played your pin, you were safe... 1362 01:08:42,360 --> 01:08:44,800 Yep. ..and that left us with three. 1363 01:08:44,800 --> 01:08:49,000 And the brief for you three was to take us on a food journey. 1364 01:08:50,440 --> 01:08:52,920 One of you did just that. 1365 01:08:54,520 --> 01:08:58,400 This cook, they brought us a dish. It was as good as a plane ticket. 1366 01:08:59,840 --> 01:09:02,080 It was Italy all over. 1367 01:09:03,960 --> 01:09:06,160 Well done, Malissa, you are safe. 1368 01:09:06,160 --> 01:09:08,360 (ALL CHEER) 1369 01:09:19,120 --> 01:09:21,200 Yay. 1370 01:09:21,200 --> 01:09:24,200 So, fellas, that means we're down to two. 1371 01:09:24,200 --> 01:09:25,760 Yep. 1372 01:09:25,760 --> 01:09:28,560 Ralph, we couldn't really fault your flavours. 1373 01:09:28,560 --> 01:09:32,760 But your reinvented croque madame, it just didn't take us to France. 1374 01:09:33,960 --> 01:09:38,000 Phil, your dish was Italian-inspired. 1375 01:09:38,000 --> 01:09:40,440 But of all the dishes from Italy 1376 01:09:40,440 --> 01:09:42,200 that you could have been inspired by, 1377 01:09:42,200 --> 01:09:46,560 sadly, we felt that was the wrong one for the time frame. 1378 01:09:48,040 --> 01:09:49,360 And I'm so sorry, mate. 1379 01:09:51,360 --> 01:09:53,960 That's why you're going home. CATH: Oh! 1380 01:09:53,960 --> 01:09:56,080 Oh, my God! 1381 01:09:56,080 --> 01:09:57,400 Oh, Phil. 1382 01:09:57,400 --> 01:09:59,160 (GASPS) 1383 01:10:07,160 --> 01:10:09,480 Phil, since day 1, 1384 01:10:09,480 --> 01:10:12,200 you have taken every single opportunity 1385 01:10:12,200 --> 01:10:16,600 to learn and grow and we have loved watching every single minute of it. 1386 01:10:18,160 --> 01:10:20,480 Oh, I think just not only as a cook 1387 01:10:20,480 --> 01:10:22,680 but as a person I've just changed and grown so much. 1388 01:10:22,680 --> 01:10:25,200 I've learned so much from you guys and these guys 1389 01:10:25,200 --> 01:10:27,960 and I've loved every single minute of it. 1390 01:10:27,960 --> 01:10:31,000 It's just given me a purpose in life again, 'cause I really was lost. 1391 01:10:32,720 --> 01:10:35,840 Last year when I left my job and was following the food and wine dream 1392 01:10:35,840 --> 01:10:39,320 but didn't know what it was and this kind of has galvanised that decision 1393 01:10:39,320 --> 01:10:42,680 to take that leap of faith and I'm forever grateful for this kitchen. 1394 01:10:42,680 --> 01:10:47,200 Well, Phil, it might feel like the end today 1395 01:10:47,200 --> 01:10:50,520 but we know that it's just the beginning for you. 1396 01:10:50,520 --> 01:10:54,840 So time to say goodbye. Come and give us a hug. (CHUCKLES) 1397 01:10:54,840 --> 01:10:56,480 Let's do it. Well done. 1398 01:10:56,480 --> 01:10:58,280 Thanks, mate. Let us know if you need anything. 1399 01:10:58,280 --> 01:10:59,760 Appreciate it. We're still here for you. 1400 01:10:59,760 --> 01:11:02,960 Thank you. Appreciate it. Lovely to meet you too. 1401 01:11:02,960 --> 01:11:05,600 Well done, Phil. Thanks for everything, mate. 1402 01:11:05,600 --> 01:11:06,920 Appreciate it. 1403 01:11:06,920 --> 01:11:09,240 It's been such an amazing experience. 1404 01:11:10,240 --> 01:11:11,240 I knew MasterChef 1405 01:11:11,240 --> 01:11:14,000 was gonna be a huge part of my food life and food journey. 1406 01:11:15,000 --> 01:11:17,200 It's given me a huge amount of passion and invigoration 1407 01:11:17,200 --> 01:11:19,040 for food and the industry as a whole. 1408 01:11:20,040 --> 01:11:23,560 Give it up for Phil, everybody! 1409 01:11:23,560 --> 01:11:26,280 (CONTESTANTS CHEER, EXCLAIM AND WHISTLE) 1410 01:11:28,280 --> 01:11:31,080 I'm gonna take this week, go home, relax, 1411 01:11:31,080 --> 01:11:33,840 have a nice glass of wine with my wife, enjoy some downtime, 1412 01:11:33,840 --> 01:11:35,680 and then, yeah, get straight back into it. 1413 01:11:38,440 --> 01:11:41,240 NARRATOR: This week on MasterChef Australia... 1414 01:11:43,040 --> 01:11:44,760 ..they're on the brink... 1415 01:11:46,160 --> 01:11:47,640 ..of being... 1416 01:11:47,640 --> 01:11:50,520 ..top 10. 1417 01:11:50,520 --> 01:11:53,440 THEO: It's D-day. 1418 01:11:53,440 --> 01:11:55,320 RHIANNON: I want it so badly. 1419 01:11:55,320 --> 01:11:58,200 GRACE: I'm gonna absolutely give it my best shot. 1420 01:11:58,200 --> 01:12:00,200 Now... Maggie Beer! 1421 01:12:00,200 --> 01:12:02,240 ..these legendary Aussies... 1422 01:12:02,240 --> 01:12:03,240 Hey! 1423 01:12:03,240 --> 01:12:04,240 DECLAN: Josh Niland 1424 01:12:04,240 --> 01:12:07,240 is the icon of fish in Australia. 1425 01:12:07,240 --> 01:12:09,200 RHIANNON: Holy crap, Curtis Stone. 1426 01:12:09,200 --> 01:12:11,280 I nearly wet myself. (LAUGHS) 1427 01:12:11,280 --> 01:12:13,920 ..lead them one step closer 1428 01:12:13,920 --> 01:12:15,720 to the finish line. 1429 01:12:15,720 --> 01:12:17,480 ANDY: There's something special in this food. 1430 01:12:17,480 --> 01:12:18,800 We're all digging it. 1431 01:12:23,600 --> 01:12:25,920 Captions by Red Bee Media