1 00:00:00,320 --> 00:00:00,440 We'll see you 6.30 tomorrow. 2 00:00:01,040 --> 00:00:07,520 NARRATOR: Previously on MasterChef Australia. 3 00:00:07,520 --> 00:00:10,240 This Australian fish legend... 4 00:00:10,240 --> 00:00:12,720 JOSH: It's a beautiful John Dory. 5 00:00:12,720 --> 00:00:13,920 ..schooled them 6 00:00:13,920 --> 00:00:17,920 with his incredible nose-to-tail-fin butchery. 7 00:00:17,920 --> 00:00:21,120 The way he deconstructs fish is spectacular. 8 00:00:21,120 --> 00:00:22,360 Then... 9 00:00:22,360 --> 00:00:26,120 DECLAN: The pressure seems to be on me being the fish guy. 10 00:00:26,120 --> 00:00:29,480 ..they took the unusual suspects 11 00:00:29,480 --> 00:00:32,920 and made them something extraordinary. 12 00:00:32,920 --> 00:00:35,080 If there's anyone in, probably, the world 13 00:00:35,080 --> 00:00:36,120 who can inspire you 14 00:00:36,120 --> 00:00:39,560 to do weird and wonderful things with fish, it's him. 15 00:00:39,560 --> 00:00:42,440 JOSH: It's really yummy. You've done a great job. 16 00:00:42,440 --> 00:00:45,160 JOCK: The fish was cooked beautifully. So good. 17 00:00:45,160 --> 00:00:47,480 ANDY: That was dynamite. It's perfect. 18 00:00:47,480 --> 00:00:48,760 Oh! (APPLAUSE) 19 00:00:48,760 --> 00:00:51,120 You'd be happy to serve that? Absolutely. 20 00:00:51,120 --> 00:00:54,240 (CATH AND RHIANNON LAUGH) 21 00:00:54,240 --> 00:00:57,280 NARRATOR: Tonight, the bottom three 22 00:00:57,280 --> 00:01:01,000 face a Pressure Test with a tasty twist... 23 00:01:01,000 --> 00:01:03,640 THEO: There's no giving up. You just have to keep trying. 24 00:01:03,640 --> 00:01:07,520 ..from another Australian legend. 25 00:01:23,320 --> 00:01:25,520 (THEO SIGHS) How's everyone feeling? 26 00:01:25,520 --> 00:01:28,400 Feeling alright. Trying to stay calm. 27 00:01:29,680 --> 00:01:32,080 It's my first time in the Pressure Test. 28 00:01:32,080 --> 00:01:36,200 I actually haven't been close to going home this whole competition. 29 00:01:37,520 --> 00:01:40,800 I hate feeling like this could be my last day in the kitchen. 30 00:01:46,280 --> 00:01:48,040 (CHEERING AND APPLAUSE) 31 00:01:58,600 --> 00:02:01,720 Good morning, everybody. CONTESTANTS: Good morning. 32 00:02:01,720 --> 00:02:03,040 Adi, how you feeling today? 33 00:02:03,040 --> 00:02:06,880 First Pressure Test. But I'm just compartmentalising the day. 34 00:02:06,880 --> 00:02:09,720 So I'm not thinking about what all this means. 35 00:02:09,720 --> 00:02:11,280 Just gonna cook. 36 00:02:11,280 --> 00:02:13,960 I've scheduled the breakdown for later, so it's all good. 37 00:02:13,960 --> 00:02:15,400 (OTHERS LAUGH) 38 00:02:15,400 --> 00:02:17,400 Classic type A personality. 39 00:02:17,400 --> 00:02:18,560 Yeah. (LAUGHS) 40 00:02:18,560 --> 00:02:21,280 Grace. You've been in a Pressure Test before. 41 00:02:21,280 --> 00:02:23,600 It's never fun wearing the black apron, 42 00:02:23,600 --> 00:02:26,800 but you get to learn, you get to do something brand-new, 43 00:02:26,800 --> 00:02:30,120 and I'm gonna read the recipe properly this time. 44 00:02:30,120 --> 00:02:31,120 (LAUGHS) 45 00:02:31,120 --> 00:02:32,640 In my last Pressure Test, 46 00:02:32,640 --> 00:02:34,760 I was really rushing my way through it, 47 00:02:34,760 --> 00:02:37,400 which caused me to miss a few steps along the way, 48 00:02:37,400 --> 00:02:41,560 so today my strategy is to stay really focused 49 00:02:41,560 --> 00:02:44,880 and really methodically work through the recipe. 50 00:02:44,880 --> 00:02:47,080 JOCK: Alright, you know what's at stake today. 51 00:02:47,080 --> 00:02:51,360 By the end of this Pressure Test, one of you will be going home. 52 00:02:54,200 --> 00:02:55,880 Now, to today's challenge. 53 00:02:56,880 --> 00:03:01,040 It has been set by a sensational chef. 54 00:03:01,040 --> 00:03:02,840 Loved locally, 55 00:03:02,840 --> 00:03:08,480 known internationally for delicious authentic Vietnamese cuisine. 56 00:03:12,040 --> 00:03:16,520 He opened his first restaurant, Red Lantern, in 2002 in Sydney 57 00:03:16,520 --> 00:03:18,640 and the success was immediate. 58 00:03:19,800 --> 00:03:22,680 He's written cookbooks. He's hosted TV shows. 59 00:03:22,680 --> 00:03:25,360 If we're talking about Aussie legends, 60 00:03:25,360 --> 00:03:28,040 he is a prime example. 61 00:03:28,040 --> 00:03:29,520 RUE: Oh, my gosh! 62 00:03:30,960 --> 00:03:32,760 Please welcome... 63 00:03:33,920 --> 00:03:35,040 ..Luke Nguyen! 64 00:03:35,040 --> 00:03:37,320 (ALL CHEER) 65 00:03:41,920 --> 00:03:43,640 Hey. 66 00:03:45,360 --> 00:03:48,400 Luke's in the house. Like, could this be my dream come true? 67 00:03:48,400 --> 00:03:50,160 Hey, folks! How are ya? (WHISTLING) 68 00:03:50,160 --> 00:03:52,840 CATH: Wah! 69 00:03:52,840 --> 00:03:56,560 I love Vietnamese food. I love banh xeo, I love banh mi. 70 00:03:56,560 --> 00:03:59,360 I...I just love this cuisine. 71 00:04:01,240 --> 00:04:04,160 Luke, bloody great to have you back in the MasterChef kitchen. 72 00:04:04,160 --> 00:04:06,640 So good to be back, Andy. How's things in the restaurants? 73 00:04:06,640 --> 00:04:10,720 Excellent. Red Lantern, we just celebrated 20 years! 74 00:04:10,720 --> 00:04:12,320 You're joking. Wow. 75 00:04:12,320 --> 00:04:14,480 The Botanic House, we keep winning awards, 76 00:04:14,480 --> 00:04:16,400 and, um, Vietnam and Brisbane restaurants are good too. 77 00:04:16,400 --> 00:04:17,440 Nice. Yeah. 78 00:04:17,440 --> 00:04:18,480 You just opened a freshy? 79 00:04:18,480 --> 00:04:21,440 Yeah, we just opened a new restaurant called Pho Bar. 80 00:04:21,440 --> 00:04:22,640 Ooh, yum. Which is really cool. 81 00:04:22,640 --> 00:04:23,840 All through Saigon. 82 00:04:23,840 --> 00:04:26,960 And you've been a judge on MasterChef Vietnam. 83 00:04:26,960 --> 00:04:28,120 Yes. Oh, wow. 84 00:04:28,120 --> 00:04:31,080 They really gave me a chance to connect with my heritage, 85 00:04:31,080 --> 00:04:32,840 my culture, the language, 86 00:04:32,840 --> 00:04:35,000 and also the incredible diverse cuisine... 87 00:04:35,000 --> 00:04:36,400 Amazing. ..of the country, yeah. 88 00:04:37,400 --> 00:04:41,400 Righto, Luke, without giving too much away... 89 00:04:41,400 --> 00:04:43,240 Mm. ..what's this dish mean to you? 90 00:04:44,640 --> 00:04:46,800 It's, uh, the first dish that I've ever cooked. 91 00:04:47,880 --> 00:04:51,680 You know, I remember, as a young kid, standing on a milk crate... 92 00:04:51,680 --> 00:04:52,800 (CHUCKLES) 93 00:04:52,800 --> 00:04:57,480 ..and just cradling this beautiful pot of food. 94 00:04:57,480 --> 00:04:59,280 Very well done. Yep. 95 00:04:59,280 --> 00:05:01,640 Tiptoeing around the secret. I like it. 96 00:05:01,640 --> 00:05:04,640 But I reckon we rip the bandaid off, hey? 97 00:05:04,640 --> 00:05:05,680 Yeah. 98 00:05:10,200 --> 00:05:12,760 Today you'll be cooking my... 99 00:05:16,320 --> 00:05:18,640 ..pho suon bo dac biet. 100 00:05:21,080 --> 00:05:22,200 Oh! 101 00:05:23,480 --> 00:05:25,520 (CONTESTANTS GASP) 102 00:05:25,520 --> 00:05:27,040 Ooh! 103 00:05:29,280 --> 00:05:30,560 It's a pho. 104 00:05:30,560 --> 00:05:33,280 I know this dish. I make pho at home. 105 00:05:33,280 --> 00:05:37,480 Like, God, I really feel like this has worked out in my favour today. 106 00:05:38,480 --> 00:05:42,480 Just for the record, are we 'fer' or 'foh'? 107 00:05:42,480 --> 00:05:45,200 Vietnamese is very tonal, so like you're asking a question. 108 00:05:45,200 --> 00:05:47,240 'Ph' is an 'F'. So you go... (RISING INTONATION) ..'fer'? 109 00:05:47,240 --> 00:05:49,320 (RISING INTONATION) 'Fer'? 'Fer'. That's perfect. 110 00:05:49,320 --> 00:05:52,240 For some reason, my body moved. Yeah. You're, like, "Fer?" 111 00:05:52,240 --> 00:05:53,920 You did go up. 112 00:05:53,920 --> 00:05:56,240 So we're making Luke's pho. 113 00:05:56,240 --> 00:05:57,560 And... 114 00:05:57,560 --> 00:06:01,080 ..I'm...terrified. 115 00:06:01,080 --> 00:06:02,920 Oh, that smells so good. Yeah. 116 00:06:02,920 --> 00:06:06,200 This is going to be a huge challenge for me. 117 00:06:07,840 --> 00:06:10,080 Righto, don't just look at it. Tuck in. 118 00:06:25,120 --> 00:06:29,000 Luke, there's many variations of pho. 119 00:06:29,000 --> 00:06:31,520 What's in this specific one? 120 00:06:31,520 --> 00:06:34,160 This is a very special pho to me 121 00:06:34,160 --> 00:06:36,440 because it...it's a really great marriage 122 00:06:36,440 --> 00:06:39,520 of traditional pho in Saigon, in Vietnam, 123 00:06:39,520 --> 00:06:44,240 and our pho flavours and ingredients we have in Australia. 124 00:06:44,240 --> 00:06:45,800 Oh, it's so good. 125 00:06:45,800 --> 00:06:48,760 We have the wonderful broth here, 126 00:06:48,760 --> 00:06:51,400 with the short rib, the beef short rib. 127 00:06:52,440 --> 00:06:53,960 The oxtail. Yum. 128 00:06:53,960 --> 00:06:58,480 THEO: I can taste so much beef flavour in this pho. 129 00:06:58,480 --> 00:07:03,240 I can also taste like a cartilage type...type meat in there. 130 00:07:03,240 --> 00:07:06,160 And we have a very special and unique ingredient. 131 00:07:06,160 --> 00:07:08,400 ADI: Very gelatinous. GRACE: Mmm. 132 00:07:08,400 --> 00:07:09,720 THEO: Mmm. And it melts. 133 00:07:09,720 --> 00:07:11,560 LUKE: It's melting in your mouth? 134 00:07:11,560 --> 00:07:14,200 Melting away. Like, don't even need teeth. 135 00:07:14,200 --> 00:07:17,200 So what you're having is a very ancient delicacy. 136 00:07:18,280 --> 00:07:21,240 Vietnamese and Asians have been eating it for thousands of years. 137 00:07:21,240 --> 00:07:23,320 It's an aphrodisiac. 138 00:07:23,320 --> 00:07:25,400 It is... 139 00:07:25,400 --> 00:07:26,800 ..bull's penis. 140 00:07:26,800 --> 00:07:28,400 Oh. Ah. 141 00:07:28,400 --> 00:07:30,400 Have you ever eaten bull's penis? 142 00:07:30,400 --> 00:07:32,080 Yes, I have now. 143 00:07:32,080 --> 00:07:33,440 (LAUGHS) 144 00:07:33,440 --> 00:07:34,800 Definitely didn't wake up this morning 145 00:07:34,800 --> 00:07:37,480 thinking that that was going to happen. 146 00:07:37,480 --> 00:07:39,720 (LAUGHS) 147 00:07:39,720 --> 00:07:42,400 (OTHER CONTESTANTS LAUGH) 148 00:07:42,400 --> 00:07:44,400 THEO: I thought this was 'MasterChef', 149 00:07:44,400 --> 00:07:46,800 Not 'I'm a Celebrity... Get Me Out of Here'. 150 00:07:46,800 --> 00:07:50,240 I never thought I'd be eating bull's penis on national TV. 151 00:07:51,440 --> 00:07:53,640 So, guys, this is an ancient delicacy. 152 00:07:53,640 --> 00:07:56,040 My family have been eating it for a long time, 153 00:07:56,040 --> 00:07:58,360 and we're using the whole animal here. 154 00:07:58,360 --> 00:07:59,560 ADI: Yeah. No waste. 155 00:07:59,560 --> 00:08:00,600 Yeah. 156 00:08:01,600 --> 00:08:03,680 Let's talk about what we're tasting here. 157 00:08:03,680 --> 00:08:05,000 Adi? 158 00:08:05,000 --> 00:08:07,320 I love making pho, so I'm super into this. 159 00:08:07,320 --> 00:08:08,360 Yeah? 160 00:08:08,360 --> 00:08:11,920 To get this sort of depth of flavour in the soup takes time. 161 00:08:11,920 --> 00:08:14,160 There's a lot of layers, there's that aniseed flavour, 162 00:08:14,160 --> 00:08:17,480 which is, like, my favourite bit of a good beef pho. 163 00:08:17,480 --> 00:08:20,240 The slick of oil on the top, which, like, coats the palate. 164 00:08:20,240 --> 00:08:22,800 And then, yeah, just a lot of fresh ingredients for the top. 165 00:08:22,800 --> 00:08:25,680 Like, it's...it's deep and it's rich but it's fresh, 166 00:08:25,680 --> 00:08:28,320 and that's just everything that I like about Vietnamese food. 167 00:08:29,480 --> 00:08:31,280 Theo, what can you pick up? 168 00:08:31,280 --> 00:08:35,600 I'm really not the best at identifying flavours, to be honest. 169 00:08:35,600 --> 00:08:39,640 But I... There's so many aromatics in this broth. 170 00:08:40,720 --> 00:08:44,120 THEO: I already know the pressure points in this is the broth. 171 00:08:44,120 --> 00:08:46,360 And then there's Luke's rice noodles. 172 00:08:46,360 --> 00:08:51,040 It's chewy, it's silky, it soaks up that broth very nicely. 173 00:08:51,040 --> 00:08:54,400 I can't wait to get this recipe and just run with it. 174 00:08:55,880 --> 00:09:00,440 This Pressure Test comes with a surprise attached. 175 00:09:01,600 --> 00:09:06,200 Today, you will not be given a recipe. 176 00:09:12,480 --> 00:09:14,720 Instead you'll be relying on your senses 177 00:09:14,720 --> 00:09:18,280 and your memory of what you are tasting right now. 178 00:09:19,800 --> 00:09:21,280 GRACE: Hey, it's OK. 179 00:09:23,760 --> 00:09:25,000 (SOFTLY) Shit. 180 00:09:25,000 --> 00:09:27,520 I don't cook Vietnamese food ever 181 00:09:27,520 --> 00:09:31,520 and, um, I feel like I'm literally falling. 182 00:09:31,520 --> 00:09:33,400 I...have no idea what to do. 183 00:09:35,920 --> 00:09:38,440 MELISSA: We're not going to leave you completely in the dark. 184 00:09:38,440 --> 00:09:40,280 CATH: Oh, there you go. 185 00:09:40,280 --> 00:09:41,720 OK. 186 00:09:44,800 --> 00:09:46,960 We have assembled all of the ingredients 187 00:09:46,960 --> 00:09:50,280 that you need to re-create Luke's pho right here. 188 00:09:56,640 --> 00:09:59,120 But it's up to you to piece them together. 189 00:10:01,640 --> 00:10:06,080 You will have...two hours to re-create Luke's pho. 190 00:10:06,080 --> 00:10:07,360 (MOUTHS) 191 00:10:09,000 --> 00:10:11,760 The cook of the dish that least represents Luke's 192 00:10:11,760 --> 00:10:14,640 in both look and taste will be going home. 193 00:10:17,920 --> 00:10:19,760 Alright, Luke, before we get started, 194 00:10:19,760 --> 00:10:22,640 do you have any words of wisdom for the contestants? 195 00:10:22,640 --> 00:10:23,680 I do. 196 00:10:25,240 --> 00:10:27,840 So the broth has to be clean and clear. 197 00:10:27,840 --> 00:10:31,240 It needs to be flavoursome but very well balanced. 198 00:10:32,480 --> 00:10:37,200 And cook your broth in the pressure cooker for at least an hour. 199 00:10:37,200 --> 00:10:40,120 We'll let you keep your bowl back on your bench 200 00:10:40,120 --> 00:10:42,920 so that you can taste back through the cook and keep referring. 201 00:10:45,440 --> 00:10:46,800 Your two hours... 202 00:10:47,960 --> 00:10:49,000 ..starts... 203 00:10:51,200 --> 00:10:52,200 ..now. 204 00:10:52,200 --> 00:10:54,600 MAN: Go! (CONTESTANTS CHEER) 205 00:10:57,520 --> 00:11:00,480 CATH: Come on, guys! Come on, you can do it! 206 00:11:01,840 --> 00:11:03,360 Oh, my gosh. 207 00:11:03,360 --> 00:11:05,560 CATH: What a challenge. 208 00:11:08,720 --> 00:11:10,080 Hello. JOCK: Hello. 209 00:11:10,080 --> 00:11:12,240 Here to do some shopping. 210 00:11:12,240 --> 00:11:14,120 How you feeling, Grace? Uh, terrified. 211 00:11:14,120 --> 00:11:15,920 We'll give you the best price. (CHUCKLES) 212 00:11:15,920 --> 00:11:17,520 Bowl of soup. That's all it is. 213 00:11:17,520 --> 00:11:18,560 Yeah. 214 00:11:18,560 --> 00:11:21,960 Bowl of soup that I have never made. 215 00:11:23,320 --> 00:11:26,160 Knowing that the judges have assembled all of the ingredients 216 00:11:26,160 --> 00:11:30,360 is the only thing keeping me hopeful in this cook. 217 00:11:30,360 --> 00:11:31,960 Let's go, Gracie. Come on, Gracie! 218 00:11:31,960 --> 00:11:33,440 Let's go, Grace! Come on! 219 00:11:33,440 --> 00:11:35,640 You can do it! We know you can do it! 220 00:11:35,640 --> 00:11:37,720 I wouldn't know even 221 00:11:37,720 --> 00:11:43,080 which piece of meat to reach for for that bull's penis. 222 00:11:43,080 --> 00:11:45,360 This is a bit of a lifeline 223 00:11:45,360 --> 00:11:49,400 but I feel like they could have been kinder and given us a recipe. 224 00:11:50,960 --> 00:11:52,600 Go, Grace! 225 00:11:52,600 --> 00:11:54,120 Go, Theo. 226 00:11:54,120 --> 00:11:56,280 Come on, guys! 227 00:11:56,280 --> 00:11:57,680 (RALPH WHISTLES) 228 00:11:57,680 --> 00:12:00,120 These guys have got a big job. 229 00:12:00,120 --> 00:12:01,120 They do. No recipe. 230 00:12:01,120 --> 00:12:04,560 From what I can tell, only Adi's made a bowl of pho before. 231 00:12:04,560 --> 00:12:07,760 The other two are gonna be in for a bit of a journey today, I think. 232 00:12:09,560 --> 00:12:11,080 Do you peel it? The garlic? 233 00:12:11,080 --> 00:12:13,600 CATH: I'd just cut it in half like that. 234 00:12:15,320 --> 00:12:17,520 What are we looking for in this first half hour? 235 00:12:17,520 --> 00:12:19,280 What should we see them be doing? 236 00:12:19,280 --> 00:12:22,440 Char the vegetables first - the ginger, the onions - 237 00:12:22,440 --> 00:12:24,200 get that nice smokiness to it. 238 00:12:24,200 --> 00:12:27,840 And then get all the toast, the aromats, all the spices, 239 00:12:27,840 --> 00:12:29,520 get a nice dry, toast on it. 240 00:12:29,520 --> 00:12:31,920 Release all those oils, those flavours. 241 00:12:31,920 --> 00:12:33,560 In a two-hour Pressure Test, 242 00:12:33,560 --> 00:12:36,120 how long until they should actually have that pressure cooker on? 243 00:12:36,120 --> 00:12:38,080 Look, within the first 20 minutes... 244 00:12:38,080 --> 00:12:39,680 Wow! ..you know, half an hour. 245 00:12:39,680 --> 00:12:42,320 Get that pressure cooker up to temperature. 246 00:12:42,320 --> 00:12:44,640 And then it needs to cook an hour after that. 247 00:12:44,640 --> 00:12:46,200 (PRESSURE COOKER BEEPS) 248 00:12:46,200 --> 00:12:49,000 Come on. You can do it. We know you can do it. 249 00:12:49,000 --> 00:12:50,160 Come on, Adi! 250 00:12:51,160 --> 00:12:52,960 Thanks, guys. 251 00:12:52,960 --> 00:12:56,440 I know that I seemingly have an advantage today. 252 00:12:56,440 --> 00:12:58,840 I've cooked this dish before. I know what goes into it. 253 00:12:58,840 --> 00:13:01,000 This is mine to lose today. 254 00:13:01,000 --> 00:13:04,520 Um...and I'll be really upset if I do lose. 255 00:13:04,520 --> 00:13:07,480 I've got my toasted spices, I've got my charred aromats. 256 00:13:07,480 --> 00:13:11,200 My next step is to get these bones and the meat blanching 257 00:13:11,200 --> 00:13:12,960 so that they don't cloud the broth. 258 00:13:12,960 --> 00:13:14,520 Alrighty. 259 00:13:14,520 --> 00:13:17,640 Luke, um, had a really clear broth, so that's really important. 260 00:13:17,640 --> 00:13:20,800 I'm blanching my bones so that I can get rid of all the impurities. 261 00:13:22,240 --> 00:13:25,600 Not sure about whether you are meant to blanch bull's penis, 262 00:13:25,600 --> 00:13:28,200 but we will. 263 00:13:28,200 --> 00:13:30,800 I have never worked with bull's penis before. 264 00:13:30,800 --> 00:13:33,440 Bull's penis does not go into the pho that I make at home. 265 00:13:37,880 --> 00:13:40,640 She just getting the sinew of it maybe off? 266 00:13:40,640 --> 00:13:41,840 Dunno. 267 00:13:43,480 --> 00:13:45,440 RUE: Good job, Grace. RALPH: Good job, Grace. 268 00:13:45,440 --> 00:13:48,400 GRACE: I've got my veggies just roasting off. 269 00:13:48,400 --> 00:13:51,360 And I'm just toasting off some of my aromats. 270 00:13:51,360 --> 00:13:53,800 Even though I've never cooked pho before, 271 00:13:53,800 --> 00:13:56,360 I'm cooking onions and garlic and ginger 272 00:13:56,360 --> 00:13:59,080 and I'm pouring olive oil into a pan. 273 00:13:59,080 --> 00:14:02,280 I mean, these are things I do almost every day of my life. 274 00:14:02,280 --> 00:14:06,960 So right now I'm just, um, putting a little bit of colour onto my oxtail. 275 00:14:06,960 --> 00:14:12,280 I'm here for a reason, and it's not from cooking pho really well 276 00:14:12,280 --> 00:14:14,800 but it's from knowing the fundamentals of cooking 277 00:14:14,800 --> 00:14:17,120 and I think that's what today's challenge is about. 278 00:14:17,120 --> 00:14:19,680 RALPH: Let's go! So much effort. Well done. 279 00:14:19,680 --> 00:14:20,680 Let's go! 280 00:14:23,080 --> 00:14:25,600 Still a Pressure Test. Motor. 281 00:14:27,040 --> 00:14:28,640 There was a lot of cardamom in it. 282 00:14:28,640 --> 00:14:30,640 Feel like there was a lot of cardamom in it. 283 00:14:30,640 --> 00:14:34,640 Absolute crazy that they didn't get given a recipe to work off today. 284 00:14:36,000 --> 00:14:38,160 Would you keep the brown cardamom whole? 285 00:14:39,640 --> 00:14:42,440 There aren't a huge amount of elements, if you think about it. 286 00:14:42,440 --> 00:14:44,080 It's a master stock, 287 00:14:44,080 --> 00:14:49,080 some protein and the sauces and condiments, noodles, to go with it. 288 00:14:49,080 --> 00:14:52,320 Up the front, Adi didn't really brown off her meat. 289 00:14:52,320 --> 00:14:53,560 ADI: Ooh. 290 00:14:53,560 --> 00:14:57,360 Grace did. Grace really got some nice caramelisation on that meat. 291 00:14:57,360 --> 00:14:59,680 Um, then again, it is a clear broth, 292 00:14:59,680 --> 00:15:03,440 and so was it a smart option not to caramelise it? 293 00:15:03,440 --> 00:15:05,160 Um, I'm not too sure. 294 00:15:07,000 --> 00:15:08,600 Should I char my bones? 295 00:15:10,080 --> 00:15:14,040 20 minutes into the cook, I don't know how I'm gonna finish this dish. 296 00:15:14,040 --> 00:15:18,280 Very unfamiliar ground, um, with the pho. 297 00:15:18,280 --> 00:15:21,080 I really don't know what I'm doing, um, at all. 298 00:15:22,200 --> 00:15:24,120 Come on. 299 00:15:25,480 --> 00:15:26,840 Theo. 300 00:15:26,840 --> 00:15:28,680 Hello. How are you, Theo? 301 00:15:28,680 --> 00:15:30,720 Lovely to meet you. How you going? You too, mate. 302 00:15:30,720 --> 00:15:31,920 Good. How are you going? 303 00:15:31,920 --> 00:15:33,520 Oh, yeah, I'm... You struggling? 304 00:15:33,520 --> 00:15:35,440 Struggling, big-time, yeah. Big-time. Why? 305 00:15:35,440 --> 00:15:38,520 I don't... I don't normally cook this...this sort of food. 306 00:15:38,520 --> 00:15:39,600 Yeah. At all. 307 00:15:39,600 --> 00:15:40,760 Without a recipe. 308 00:15:40,760 --> 00:15:42,360 You know, it kind of throws you 309 00:15:42,360 --> 00:15:43,960 because you think you're coming into a recipe 310 00:15:43,960 --> 00:15:45,440 and you don't have one and then... 311 00:15:45,440 --> 00:15:46,680 Um, OK. 312 00:15:46,680 --> 00:15:49,440 I need you to forget about that. 313 00:15:49,440 --> 00:15:50,920 I'm serious. 314 00:15:52,040 --> 00:15:54,400 If you do not forget about that, you're going home. 315 00:16:05,280 --> 00:16:06,840 Yeah, I'm... You struggling? 316 00:16:06,840 --> 00:16:08,040 Struggling, big-time, yeah. 317 00:16:08,040 --> 00:16:09,720 It's really not my... 318 00:16:09,720 --> 00:16:11,480 ..not my sort of style of cooking. 319 00:16:11,480 --> 00:16:13,160 Um, OK. Yeah. 320 00:16:13,160 --> 00:16:16,760 I need you to forget about that. I'm serious. 321 00:16:19,000 --> 00:16:22,040 'Cause if you do not forget about that, you're going home. 322 00:16:22,040 --> 00:16:23,440 Do you wanna go home? Nup. 323 00:16:23,440 --> 00:16:24,920 Alright. Forget about it. Mm-hm. Mm-hm. 324 00:16:24,920 --> 00:16:26,880 End of the day, it's a bowl of soup. 325 00:16:26,880 --> 00:16:27,920 Yeah. Right? 326 00:16:27,920 --> 00:16:29,960 Forget about if it's, you know, Vietnamese cooking 327 00:16:29,960 --> 00:16:31,760 and you don't normally do that, it doesn't matter. 328 00:16:31,760 --> 00:16:33,240 It actually doesn't matter. 329 00:16:33,240 --> 00:16:37,080 Put yourself in that mindset about fragrance, aromats, texture. 330 00:16:37,080 --> 00:16:38,440 You can find your way there 331 00:16:38,440 --> 00:16:41,480 because you know flavour, you know seasoning, you know balance. 332 00:16:41,480 --> 00:16:43,320 It's all we're talking about. Yeah, you're right. 333 00:16:43,320 --> 00:16:44,600 Right? Yeah. 334 00:16:44,600 --> 00:16:46,840 Talk to me about your bones. What are you doing? 335 00:16:46,840 --> 00:16:48,640 That's the one thing I was trying to debate 336 00:16:48,640 --> 00:16:50,640 and it seemed like a really clear sort of broth 337 00:16:50,640 --> 00:16:53,960 and I wasn't sure to char 'em off here, but I'm not 100% sure. 338 00:16:53,960 --> 00:16:55,720 Theo, what you said earlier was spot-on. 339 00:16:55,720 --> 00:16:57,680 Those delicate flavours, how they came through. 340 00:16:57,680 --> 00:16:59,760 Whatever you're feeling, trust all your senses. 341 00:16:59,760 --> 00:17:02,880 Yeah. Thanks, guys. That's exactly what I need to hear. 342 00:17:02,880 --> 00:17:05,000 I need to follow my instinct. 343 00:17:05,000 --> 00:17:08,240 Let's go, Theo. I'm not gonna char the beef bones. 344 00:17:08,240 --> 00:17:10,680 I'm just blanching 'em in some hot water first 345 00:17:10,680 --> 00:17:13,960 and then I'm putting them in 'cause I want it to be a clear broth, so... 346 00:17:13,960 --> 00:17:16,480 Yeah, that's...that's how, um, I'm doing it. 347 00:17:16,480 --> 00:17:19,000 I don't have a recipe, but who cares. 348 00:17:19,000 --> 00:17:20,960 You gotta think about the bigger picture. 349 00:17:20,960 --> 00:17:25,760 I wanna win MasterChef and I 100% fight for what I want. 350 00:17:25,760 --> 00:17:30,000 When I was, like, 19 years old, I was 130 kilos. 351 00:17:30,000 --> 00:17:33,480 I was really unhappy with the way I looked 352 00:17:33,480 --> 00:17:37,480 and being in a gym was so hard when you were just overweight 353 00:17:37,480 --> 00:17:39,880 and, you know, you're looking at other people and you're going, 354 00:17:39,880 --> 00:17:43,600 "Oh, well, obviously they've got it easy because look at their body." 355 00:17:43,600 --> 00:17:45,520 But it's not like that. 356 00:17:45,520 --> 00:17:47,440 RALPH: Go, Theo! 357 00:17:49,080 --> 00:17:51,480 If this is what you want, there's no giving up. 358 00:17:51,480 --> 00:17:54,120 You just have to keep trying and keep pushing 359 00:17:54,120 --> 00:17:55,840 and doing the hard work 360 00:17:55,840 --> 00:17:57,760 and then best stuff comes. 361 00:17:59,680 --> 00:18:02,040 How's it smelling? It smells pretty good. 362 00:18:02,040 --> 00:18:03,440 Yeah? Yeah. 363 00:18:03,440 --> 00:18:06,520 At the end of this, someone is going home 'pho' real. 364 00:18:06,520 --> 00:18:08,680 90 minutes to go. 365 00:18:08,680 --> 00:18:10,240 Come on, let's go! Come on, guys! 366 00:18:12,120 --> 00:18:14,000 (RALPH WHISTLES) You got this. Go, Grace! 367 00:18:15,120 --> 00:18:17,240 CATH: Get it in, Gracie. Come on, Theo. 368 00:18:19,120 --> 00:18:20,600 Get it in? 369 00:18:22,040 --> 00:18:23,240 Lid. 370 00:18:25,520 --> 00:18:28,720 Hour and a half to go. I'm first to put my pressure cooker on today. 371 00:18:28,720 --> 00:18:32,280 Alright. Well done, Adi. 372 00:18:32,280 --> 00:18:33,720 Thanks, my darling. 373 00:18:33,720 --> 00:18:37,680 I'm really glad that it's in there and now I can focus on other things. 374 00:18:38,720 --> 00:18:40,320 ANDY: Adi. Hi, guys. 375 00:18:40,320 --> 00:18:42,320 We were gonna look at what's in the pressure cooker... 376 00:18:42,320 --> 00:18:44,040 You cannot. You absolutely cannot. 377 00:18:44,040 --> 00:18:45,680 We got a recipe. You got a recipe? 378 00:18:45,680 --> 00:18:47,160 No, it's more just to like... 379 00:18:47,160 --> 00:18:48,800 Keep you on the straight and narrow. 380 00:18:48,800 --> 00:18:51,880 Keep me on the straight and narrow. Don't go any dumb stuff today. 381 00:18:51,880 --> 00:18:53,560 "No..." (LAUGHS) 382 00:18:53,560 --> 00:18:56,240 "No dumb stuff." I know. "..dumb...stuff." 383 00:18:56,240 --> 00:18:58,640 You know I'm gonna do it even if it's written down, right? 384 00:18:58,640 --> 00:19:01,600 So, Adi, you've written, "Balance. Salt. Sour. Sweet. Bitter." 385 00:19:01,600 --> 00:19:03,400 Look, it's all just... "Umami." There you go. 386 00:19:03,400 --> 00:19:05,520 It's all just things to remind myself. 387 00:19:06,520 --> 00:19:08,360 I'm gonna be experimenting with these noodles, 388 00:19:08,360 --> 00:19:10,840 but feel free to, like, step in at any time. 389 00:19:10,840 --> 00:19:12,640 Is your temperature hot? Nope. 390 00:19:12,640 --> 00:19:15,320 OK, you just... Mate. There you go. There you go. 391 00:19:15,320 --> 00:19:17,160 There you go. 392 00:19:18,160 --> 00:19:19,280 THEO: It's in. 393 00:19:20,320 --> 00:19:21,720 Guys, it's in. 394 00:19:21,720 --> 00:19:24,200 BRENT: Yeah, Theo. Yooo! Come on, mate, come on. 395 00:19:24,200 --> 00:19:26,280 Come on. Jesus! Let's go! 396 00:19:26,280 --> 00:19:27,960 What, am I down here alone? 397 00:19:27,960 --> 00:19:30,320 (CONTESTANTS LAUGH) I've got my pressure cooker on. 398 00:19:30,320 --> 00:19:31,920 I've got all...all of the things in there 399 00:19:31,920 --> 00:19:33,640 that I believe should be in there 400 00:19:33,640 --> 00:19:36,040 and I hope it comes out to my favour. 401 00:19:36,040 --> 00:19:37,360 Hope it tastes good. 402 00:19:37,360 --> 00:19:38,880 RALPH: Let's go, Grace! 403 00:19:38,880 --> 00:19:41,480 CATH: Come on, Gracie. You can do it, sweetie. 404 00:19:41,480 --> 00:19:43,200 GRACE: Thank you. 405 00:19:43,200 --> 00:19:45,760 All the hard work goes into the broth at the start 406 00:19:45,760 --> 00:19:48,000 into the pressure cooker, and then that's it. 407 00:19:48,000 --> 00:19:49,680 RUE: Good job, Grace. 408 00:19:49,680 --> 00:19:52,400 If you haven't done enough, then right at the end of the cook, 409 00:19:52,400 --> 00:19:55,360 you're not gonna have the same depth of the pho. 410 00:19:57,760 --> 00:20:02,640 It's gonna come down to what kind of broth they've got 411 00:20:02,640 --> 00:20:04,120 and of course, you know, 412 00:20:04,120 --> 00:20:06,640 the chewiness and bounciness of the noodles. 413 00:20:06,640 --> 00:20:08,440 RHIANNON: Looks nice, Adi. 414 00:20:08,440 --> 00:20:10,400 CATH: So you gonna roll them out? 415 00:20:10,400 --> 00:20:12,360 Yep. Uh. 416 00:20:12,360 --> 00:20:14,600 No recipe, but you're already halfway there. 417 00:20:14,600 --> 00:20:16,160 One hour down, one hour to go. 418 00:20:16,160 --> 00:20:17,560 RALPH: Let's go! 419 00:20:17,560 --> 00:20:20,200 CATH: Come on, Grace! Go, Theo! Come on, guys! 420 00:20:20,200 --> 00:20:21,960 My broth is in the pressure cooker. 421 00:20:21,960 --> 00:20:24,320 I now need to move on to my rice noodles. 422 00:20:24,320 --> 00:20:29,120 I have no idea where to even start in terms of a recipe. 423 00:20:32,320 --> 00:20:35,520 But looking at the bench with ingredients, 424 00:20:35,520 --> 00:20:38,560 there's a few hints in terms of what's going to go into them. 425 00:20:38,560 --> 00:20:42,040 I'm not leaning towards the bull's penis or the star anise. 426 00:20:42,040 --> 00:20:44,920 But I can see that there's some corn flour, 427 00:20:44,920 --> 00:20:47,600 some rice flour and some xanthan gum. 428 00:20:47,600 --> 00:20:49,640 Xanthan gum? Just a little bit I reckon. 429 00:20:51,440 --> 00:20:52,440 Um... 430 00:20:52,440 --> 00:20:56,040 I don't know exactly what I need to do, 431 00:20:56,040 --> 00:20:59,520 so this is gonna be sort of a bit of an experiment. 432 00:20:59,520 --> 00:21:02,560 RHIANNON: Come on, guys. You're going really well. Come on! 433 00:21:02,560 --> 00:21:04,400 Come on, Theo! Come on, buddy. 434 00:21:06,880 --> 00:21:09,280 How's that feeling, Adi? ADI: It looks real nice. 435 00:21:09,280 --> 00:21:11,080 It feels real nice. Well done, Adi. 436 00:21:11,080 --> 00:21:12,880 Come on. You can do it! 437 00:21:12,880 --> 00:21:14,920 No claps until it's done. 438 00:21:14,920 --> 00:21:17,440 Predictions - I've got Adi taking it out, 439 00:21:17,440 --> 00:21:19,240 just 'cause at the moment she's in the lead. 440 00:21:19,240 --> 00:21:21,160 My money's on her today. 441 00:21:21,160 --> 00:21:24,200 If I squander this advantage, I will be so upset. 442 00:21:24,200 --> 00:21:27,800 I've made noodles a lot before but they're always wheat noodles. 443 00:21:27,800 --> 00:21:31,640 For my first batch, I've gone with mostly rice flour 444 00:21:31,640 --> 00:21:33,840 but about half that again of corn flour. 445 00:21:33,840 --> 00:21:35,680 I've also added some xanthan gum 446 00:21:35,680 --> 00:21:37,680 which would help the noodles pull together. 447 00:21:37,680 --> 00:21:39,200 Don't wanna go too thin. 448 00:21:41,160 --> 00:21:42,240 Nup. 449 00:21:43,360 --> 00:21:45,120 They just break and they shouldn't. 450 00:21:45,120 --> 00:21:46,960 I... OK. It's alright. 451 00:21:46,960 --> 00:21:49,480 It's not the right dough. I just need to start again. 452 00:21:49,480 --> 00:21:50,680 Yeah. OK. 453 00:21:50,680 --> 00:21:52,840 My dough's just falling apart 454 00:21:52,840 --> 00:21:55,000 'cause it doesn't have the gluten development in it. 455 00:21:55,000 --> 00:21:57,720 I clearly have not gotten my quantities right. 456 00:21:57,720 --> 00:22:00,480 With my first batch of noodles, I went with about 1% xanthan. 457 00:22:00,480 --> 00:22:04,600 I'm gonna increase that to 1.5% and see if that works better for me. 458 00:22:04,600 --> 00:22:07,400 With xanthan gum, you're gonna make it about chewiness. 459 00:22:07,400 --> 00:22:08,400 DECLAN: Mmm. 460 00:22:09,400 --> 00:22:12,720 I can feel that it's much closer to what I wanted from the first ones. 461 00:22:12,720 --> 00:22:14,240 Well done. 462 00:22:16,520 --> 00:22:19,640 I pass my second batch through the pasta machine. 463 00:22:19,640 --> 00:22:21,800 Oh, my God! 464 00:22:24,640 --> 00:22:25,640 Nup. 465 00:22:25,640 --> 00:22:28,320 And the same thing happens. 466 00:22:28,320 --> 00:22:30,360 They're just crumbling. 467 00:22:32,480 --> 00:22:35,840 All this confidence that I had going into this cook is now leaving me. 468 00:22:39,360 --> 00:22:40,680 It's too wet. 469 00:22:40,680 --> 00:22:43,640 Oh, this time I stuffed up the water, which is really annoying. 470 00:22:43,640 --> 00:22:45,400 What am I doing wrong here? 471 00:22:47,240 --> 00:22:48,840 Yeah, it's stuck to the bench. Yeah. 472 00:22:48,840 --> 00:22:51,560 I'm really starting to stress. 473 00:23:05,000 --> 00:23:07,760 Oh, we're all knee-deep in noodle dough, 474 00:23:07,760 --> 00:23:09,680 but you've only got 45 minutes to go! 475 00:23:09,680 --> 00:23:12,760 ANDY: Come on, let's go! RALPH: Guys, let's go! 476 00:23:17,280 --> 00:23:18,640 Nup. 477 00:23:18,640 --> 00:23:21,600 (SIGHS) These noodles are just falling apart on me. 478 00:23:21,600 --> 00:23:24,200 Obviously they need to hold together so that I can cook them 479 00:23:24,200 --> 00:23:26,600 and they're not just gonna disintegrate in the water. 480 00:23:26,600 --> 00:23:30,200 My second batch just breaks as quickly as the first batch does. 481 00:23:32,200 --> 00:23:35,360 All this confidence that I had going into this cook is now leaving me. 482 00:23:35,360 --> 00:23:38,120 45 minutes to go and these noodles... 483 00:23:38,120 --> 00:23:40,680 Like, without...without rice noodles, it's not pho. 484 00:23:40,680 --> 00:23:42,680 So if I can't get this done, then I'm stuffed. 485 00:23:42,680 --> 00:23:44,520 Come on. 486 00:23:44,520 --> 00:23:46,080 I'm on batch number three. 487 00:23:46,080 --> 00:23:49,120 I just keep increasing the percentage of the xanthan by 1% 488 00:23:49,120 --> 00:23:51,080 and hoping that it's gonna come together for me. 489 00:23:51,080 --> 00:23:54,720 I'm hoping that I'm... on my last batch. 490 00:23:54,720 --> 00:23:59,600 Just to know that I am so close to top 10 and it's pho 491 00:23:59,600 --> 00:24:03,440 and I should have nailed it and I'm not, it's killing me. 492 00:24:03,440 --> 00:24:04,960 CATH: OK, you can do this, Adi. 493 00:24:04,960 --> 00:24:07,440 Come on! Come on, love! 494 00:24:07,440 --> 00:24:08,800 GRACE: Alright. 495 00:24:11,360 --> 00:24:12,920 I think it's too wet. 496 00:24:12,920 --> 00:24:14,640 RUE: You still have time, Grace. 497 00:24:14,640 --> 00:24:16,440 My first batch hasn't worked. 498 00:24:16,440 --> 00:24:20,360 My second batch doesn't look like it's coming together how it should. 499 00:24:21,360 --> 00:24:22,960 Yeah, I'm gonna do it again. 500 00:24:22,960 --> 00:24:26,440 I grab a second KitchenAid. I get a third batch on 501 00:24:28,320 --> 00:24:31,160 Got some oil in this one. I don't have any oil in this one. 502 00:24:31,160 --> 00:24:34,440 Um, so we'll see which one comes together nicely. 503 00:24:34,440 --> 00:24:36,320 I slightly adjust the recipe 504 00:24:36,320 --> 00:24:39,000 because I feel like I'm close. 505 00:24:39,000 --> 00:24:41,440 It's just not right yet. 506 00:24:41,440 --> 00:24:43,200 Guys, 30 minutes left on the clock! 507 00:24:43,200 --> 00:24:45,000 ANDY: Come on! Let's go! Come on. Let's go! 508 00:24:45,000 --> 00:24:46,360 RALPH: Good job. Let's go! 509 00:24:47,400 --> 00:24:48,680 (WHISTLES) 510 00:24:51,680 --> 00:24:53,160 CATH: How you going with that, Theo? 511 00:24:53,160 --> 00:24:55,840 I don't know. It just rips apart. 512 00:24:55,840 --> 00:24:57,720 GRACE: How...how wet is yours? 513 00:24:57,720 --> 00:24:59,720 Pfft. Mine's no good, though, so... 514 00:25:00,920 --> 00:25:03,240 It looks way better than mine. 515 00:25:03,240 --> 00:25:04,840 It just splits apart, though. 516 00:25:05,840 --> 00:25:08,800 Right now, there's a lot of struggling with the noodles. 517 00:25:09,920 --> 00:25:13,720 Oh, my God, I've got so many balls of wheat around me. 518 00:25:13,720 --> 00:25:15,960 As I look down, I see the girls, 519 00:25:15,960 --> 00:25:18,920 they are on the third batch of rice noodles. 520 00:25:18,920 --> 00:25:21,360 Far out, this is so hard. 521 00:25:21,360 --> 00:25:23,000 Come on. 522 00:25:23,000 --> 00:25:25,160 I'm locking eyes with Theo. 523 00:25:25,160 --> 00:25:27,400 Pffft! Still not right. 524 00:25:28,640 --> 00:25:31,640 There's fear. There's massive fear in his eyes. 525 00:25:33,200 --> 00:25:35,040 Shit. 526 00:25:35,040 --> 00:25:37,920 But I think he's got the right attitude and he'll be fine. 527 00:25:37,920 --> 00:25:41,720 Any tips on the noodles? 528 00:25:41,720 --> 00:25:42,920 The sooner you roll it out, 529 00:25:42,920 --> 00:25:45,040 the sooner you'll find whether you've made the right dough. 530 00:25:45,040 --> 00:25:47,920 No, I haven't. That's the problem. Yeah, well, then do a new dough. 531 00:25:47,920 --> 00:25:50,120 Simples. Simples. 532 00:25:50,120 --> 00:25:52,720 Alright, I'm gonna start again. 533 00:25:52,720 --> 00:25:54,200 DECLAN: OK, yeah. 534 00:25:54,200 --> 00:25:55,880 Let's xanthan gum the next one up. 535 00:25:55,880 --> 00:25:58,680 I know from experience, working with wheat flour, 536 00:25:58,680 --> 00:26:01,600 that the thing that keeps the dough together is that gluten structure. 537 00:26:01,600 --> 00:26:04,600 But this is not... it's not wheat flour. 538 00:26:04,600 --> 00:26:08,240 Ooh, maybe it says something on xanthan gum. 539 00:26:08,240 --> 00:26:10,600 Oh! "Rice noodles, put..." 540 00:26:10,600 --> 00:26:12,720 No, I'm just kidding. (LAUGHS) 541 00:26:12,720 --> 00:26:14,840 It's starting to click, it's the xanthan gum 542 00:26:14,840 --> 00:26:17,400 that's gonna give it that...that structure. 543 00:26:18,840 --> 00:26:20,000 BRENT: How's that one? 544 00:26:20,000 --> 00:26:23,360 It's definitely feeling, like, a lot...a lot different. 545 00:26:23,360 --> 00:26:25,960 CATH: Yeah, really? Yeah. It feels like a dough now. 546 00:26:25,960 --> 00:26:27,360 OK. That's real good. 547 00:26:27,360 --> 00:26:30,920 I can tell it's better by the way it sticks to itself. 548 00:26:30,920 --> 00:26:32,760 You can tell there's a structure there now. 549 00:26:36,200 --> 00:26:38,520 (LAUGHS NERVOUSLY) We're almost done. 550 00:26:39,840 --> 00:26:45,400 I have spent...well and truly over 40 minutes on this dough now. 551 00:26:45,400 --> 00:26:47,000 Come on. 552 00:26:47,000 --> 00:26:49,600 CATH: That feeling better, Grace? 553 00:26:50,720 --> 00:26:53,120 It's the best so far. 554 00:26:53,120 --> 00:26:57,000 I'm so surprised that it's finally working. 555 00:26:57,000 --> 00:26:59,080 Come on. Come on. 556 00:27:00,560 --> 00:27:02,760 You've only got 15 minutes to go. Come on! 557 00:27:02,760 --> 00:27:04,960 CATH: Come on! 558 00:27:04,960 --> 00:27:08,120 RHIANNON: Come on, keep moving. You haven't got long. 559 00:27:09,120 --> 00:27:11,840 (EXCLAIMS) Look at that! 560 00:27:11,840 --> 00:27:14,120 Yeah! Whoo! Whoo! Whoo! 561 00:27:14,120 --> 00:27:15,600 Look at his noodles. They're holding up. 562 00:27:15,600 --> 00:27:19,080 They look good. They look good. They look... Theo's noodles. Great. 563 00:27:19,080 --> 00:27:21,320 Come on, guys. 564 00:27:22,880 --> 00:27:25,240 Bloody hell. The water. 565 00:27:25,240 --> 00:27:27,880 I can hear the gantry cheering on the guys behind me. 566 00:27:27,880 --> 00:27:31,600 (CHEERING AND APPLAUSE) CATH: That's it! Whoo-hoo! 567 00:27:31,600 --> 00:27:33,160 And their noodles seem to be working. 568 00:27:33,160 --> 00:27:36,080 Look at that! 569 00:27:36,080 --> 00:27:38,680 LUKE: Wow. They look good! THEO: Yeah? 570 00:27:39,760 --> 00:27:41,520 This is my fourth batch of noodles. 571 00:27:42,840 --> 00:27:46,480 If these don't work for me, I might as well just pack my bags. 572 00:27:46,480 --> 00:27:47,840 Adi. Hi, guys. 573 00:27:47,840 --> 00:27:49,480 Few shakes of the head there. Struggling? 574 00:27:49,480 --> 00:27:51,080 Look, I get the science behind it. 575 00:27:51,080 --> 00:27:54,160 If I'm making a gluten-free dough, I need this as the binding agent. 576 00:27:54,160 --> 00:27:57,080 I just don't know what percentage or what hydration. 577 00:27:57,080 --> 00:27:59,520 OK. If your dough's falling apart... Which it is. 578 00:27:59,520 --> 00:28:00,640 Right? Yes. 579 00:28:00,640 --> 00:28:02,280 So it's not binding. Yes. 580 00:28:02,280 --> 00:28:04,200 The gluten's not... Nothing's working yet. 581 00:28:04,200 --> 00:28:05,640 Yes, yes. What does that mean? 582 00:28:05,640 --> 00:28:07,640 The gluten's not binding. The xanthan's not binding. 583 00:28:07,640 --> 00:28:08,760 Exactly. Yeah, yeah. 584 00:28:08,760 --> 00:28:11,560 In order for this to work... Yep. 585 00:28:11,560 --> 00:28:14,240 The water needs to be hot? 586 00:28:14,240 --> 00:28:15,920 How hot? I don't know. 587 00:28:19,680 --> 00:28:22,360 OK, OK. Thank you. Thanks, guys. 588 00:28:22,360 --> 00:28:24,000 Good luck, Adi. 589 00:28:24,000 --> 00:28:25,240 Thanks, guys. 590 00:28:25,240 --> 00:28:28,440 I cannot believe how long it took me to work out 591 00:28:28,440 --> 00:28:30,960 that I needed to change the temperature of the water 592 00:28:30,960 --> 00:28:32,600 for these rice noodles. 593 00:28:32,600 --> 00:28:34,920 We're just gonna with, like, really hot water now 594 00:28:34,920 --> 00:28:36,800 to see what happens. 595 00:28:39,240 --> 00:28:42,400 Somehow, even though I've tried to be so ahead of this cook, 596 00:28:42,400 --> 00:28:45,920 I'm now left with less than 15 minutes to make these rice noodles. 597 00:28:45,920 --> 00:28:47,800 This is the lucky batch number five. 598 00:28:49,000 --> 00:28:50,880 But I also need to get this broth out. 599 00:28:52,680 --> 00:28:55,000 Strain it, get the oil off and balance it. 600 00:28:57,480 --> 00:29:00,360 Gosh, I'm just trying desperately to finish. 601 00:29:00,360 --> 00:29:02,880 Get out. Get out. 602 00:29:02,880 --> 00:29:04,920 You got this? Yep. 603 00:29:04,920 --> 00:29:07,000 Yeah? CATH: Come on, you've got this! 604 00:29:07,000 --> 00:29:08,160 Grace. Come on. 605 00:29:08,160 --> 00:29:09,920 (CHEERING AND APPLAUSE) 606 00:29:12,280 --> 00:29:13,760 DECLAN: Ooh, it's spitting. (LAUGHS) 607 00:29:14,960 --> 00:29:16,240 GRACE: Thanks, Jock. Thank you. 608 00:29:17,240 --> 00:29:18,840 CATH: Come on. Come on, Theo! 609 00:29:18,840 --> 00:29:21,800 Alright. Now I've gotta go. 610 00:29:23,120 --> 00:29:24,680 (CHEERING AND APPLAUSE) 611 00:29:24,680 --> 00:29:26,080 It's D-day. 612 00:29:27,320 --> 00:29:30,120 I don't know if I've done a great job or not. 613 00:29:31,120 --> 00:29:34,080 In the beginning, I didn't know what I was doing before with the broth. 614 00:29:34,080 --> 00:29:36,040 When I open the lid, 615 00:29:36,040 --> 00:29:38,720 I'm gonna taste something that either tastes really good 616 00:29:38,720 --> 00:29:41,400 or tastes...really bad. 617 00:29:43,800 --> 00:29:45,440 It's like a fingers-crossed moment. 618 00:29:59,680 --> 00:30:04,040 Yeah! Whoo! 619 00:30:04,040 --> 00:30:07,000 Now, remember what you have to do 620 00:30:07,000 --> 00:30:09,920 once the pressure cooker's open - strain, season, perfect. 621 00:30:09,920 --> 00:30:13,320 CATH: Whoo! Come on, Theo! 622 00:30:13,320 --> 00:30:14,640 It's D-day. 623 00:30:15,680 --> 00:30:16,920 When I open the lid, 624 00:30:16,920 --> 00:30:19,240 I'm gonna taste something that either tastes really good 625 00:30:19,240 --> 00:30:21,720 or tastes really...bad. 626 00:30:23,200 --> 00:30:26,240 (WONDROUS MUSIC) 627 00:30:26,240 --> 00:30:27,520 I open the lid. 628 00:30:27,520 --> 00:30:30,360 I get hit with this waft of beef, 629 00:30:30,360 --> 00:30:33,680 aromas of the aromats, the spices. 630 00:30:34,880 --> 00:30:36,920 How goes it? 631 00:30:36,920 --> 00:30:38,160 I think it goes OK. 632 00:30:38,160 --> 00:30:39,400 Ooh. Ooh, yeah! 633 00:30:39,400 --> 00:30:41,320 Smelling good, Theo. 634 00:30:41,320 --> 00:30:42,800 Smells divine. Thanks, Luke. 635 00:30:42,800 --> 00:30:44,280 And look at your penis. Oh. 636 00:30:44,280 --> 00:30:46,320 I mean, your bull's penis. (ALL LAUGH) 637 00:30:46,320 --> 00:30:49,840 I reckon I've only heard that a couple of times in my life. 638 00:30:49,840 --> 00:30:52,160 (LAUGHS) Shall I back away slowly? 639 00:30:52,160 --> 00:30:54,200 Yeah, it's looking really great. Thank you. 640 00:30:54,200 --> 00:30:56,000 And I think what's a really good sign 641 00:30:56,000 --> 00:30:57,760 is the transformation of textures on the meat. 642 00:30:57,760 --> 00:30:59,560 That means it's... Absolutely, yeah. You can see it. 643 00:30:59,560 --> 00:31:02,120 ..it's given everything good into that broth. 644 00:31:02,120 --> 00:31:03,480 I'm so happy. 645 00:31:03,480 --> 00:31:06,360 See, from the beginning of the cook to the end of the cook, 646 00:31:06,360 --> 00:31:09,400 you're a whole different Theo and that is an excellent thing. 647 00:31:09,400 --> 00:31:12,200 That's exactly what you want to get out of this, don't you, you know? 648 00:31:12,200 --> 00:31:13,680 Come on, Theo. Good one, buddy. 649 00:31:14,800 --> 00:31:16,600 It looks the way it's supposed to look. 650 00:31:16,600 --> 00:31:18,520 It smells the way it's supposed to smell. 651 00:31:18,520 --> 00:31:21,120 Have I done something here? Have I actually done this? 652 00:31:23,160 --> 00:31:27,080 Now I'm gonna reduce it a little bit and season and...and balance 653 00:31:27,080 --> 00:31:28,800 and this is where it's gonna come down 654 00:31:28,800 --> 00:31:31,320 to whether I'm meant to be here or not. 655 00:31:32,680 --> 00:31:35,080 I'm just adding some sugar to try and balance it a bit. 656 00:31:35,080 --> 00:31:39,560 Uh, it's tasting a bit too salty maybe. 657 00:31:39,560 --> 00:31:42,160 DECLAN: Oh, they look good, Gracie. 658 00:31:42,160 --> 00:31:45,080 MALISSA: Beautiful. Well done! 659 00:31:45,080 --> 00:31:47,080 Whoo-hoo! They taste like noodles. 660 00:31:47,080 --> 00:31:49,720 RHIANNON: Yay! Look at that! 661 00:31:49,720 --> 00:31:51,320 ADI: Finally happy. 662 00:31:51,320 --> 00:31:54,160 CATH: Oh, well done. Hey? Let's go! 663 00:31:54,160 --> 00:31:57,240 Time to taste, season, adjust and finalise, 664 00:31:57,240 --> 00:31:58,920 'cause there's only five minutes to go. 665 00:31:58,920 --> 00:32:00,720 (CHEERING AND APPLAUSE) MAN: Come on, come on! 666 00:32:03,160 --> 00:32:05,040 ADI: Oh, not quite. Oh, almost. 667 00:32:05,040 --> 00:32:07,760 MALISSA: Nup, you gotta put 'em in. MAN: Dump them in. Dump them. 668 00:32:09,600 --> 00:32:11,440 Grace. Yep? 669 00:32:11,440 --> 00:32:14,200 Now's the time where you start tasting the original 670 00:32:14,200 --> 00:32:16,600 and you start trying to work out the level of fish sauce, 671 00:32:16,600 --> 00:32:19,520 the level of salt, the level of sweetness, herbs, OK? 672 00:32:19,520 --> 00:32:20,520 Yep. Thanks, Jock. 673 00:32:21,600 --> 00:32:23,600 Now I have a matter of minutes 674 00:32:23,600 --> 00:32:26,960 to try replicate the flavours in Luke's broth. 675 00:32:28,440 --> 00:32:30,960 And I'm tasting his broth, 676 00:32:30,960 --> 00:32:33,600 and it's so beautiful and delicate. 677 00:32:33,600 --> 00:32:37,280 I need to try my best with the ingredients that we've been given 678 00:32:37,280 --> 00:32:40,000 to balance them out as closely as possible. 679 00:32:40,000 --> 00:32:41,880 MELISSA: Grace. Hello. 680 00:32:41,880 --> 00:32:44,520 We're straining, we're balancing, we're reducing. 681 00:32:44,520 --> 00:32:45,720 Yep. We are. 682 00:32:45,720 --> 00:32:47,960 The broth needs to be nice and clear as well. 683 00:32:47,960 --> 00:32:49,080 Yep. 684 00:32:49,080 --> 00:32:50,560 This is looking quite fatty and cloudy. 685 00:32:50,560 --> 00:32:52,480 Yep. So... So let's skim the top off. 686 00:32:52,480 --> 00:32:53,560 Skim the top? Yeah. 687 00:32:53,560 --> 00:32:55,400 Little bit of fat, not too much. Sure. 688 00:32:55,400 --> 00:32:57,000 Thank you so much. Good luck, good luck. 689 00:32:57,000 --> 00:32:58,520 RHIANNON: Nice one, Adi. 690 00:33:00,080 --> 00:33:01,240 Noodles have gotten cooked. 691 00:33:01,240 --> 00:33:03,680 Oh, it's just such a relief to have noodles in the bowl. 692 00:33:03,680 --> 00:33:05,160 Like, otherwise, I'm not serving pho. 693 00:33:06,200 --> 00:33:07,760 I don't even know 694 00:33:07,760 --> 00:33:10,160 if they are definitely like Luke's, but they are done. 695 00:33:11,440 --> 00:33:14,560 Don't drop it, don't drop it, don't drop it. Holy shit. 696 00:33:15,560 --> 00:33:18,280 I'm straining the broth. I pass it through my chinois. 697 00:33:18,280 --> 00:33:20,200 It still has a lot of fat on top. 698 00:33:20,200 --> 00:33:23,000 Now, you do want a little bit of fat on top of your pho, 699 00:33:23,000 --> 00:33:24,960 but you don't want a thick oil spill. 700 00:33:24,960 --> 00:33:28,080 Need to skim all this off, so still got a bit of work to do. 701 00:33:30,000 --> 00:33:34,080 I now need to pass it through an oil sieve and another chinois. 702 00:33:34,080 --> 00:33:37,280 Pass it through, fish sauce, lime, sugar, salt. 703 00:33:37,280 --> 00:33:41,000 BOTH: Balance, balance, balance, balance, balance, balance, balance. 704 00:33:41,000 --> 00:33:42,200 I need to push. 705 00:33:42,200 --> 00:33:45,720 Heads-up, everybody. Two minutes to go! 706 00:33:45,720 --> 00:33:48,960 (CHEERING) Come on! You can do it! 707 00:33:48,960 --> 00:33:51,320 THEO: Trying to strain this a bit more. 708 00:33:51,320 --> 00:33:52,400 RALPH: Let's go! 709 00:33:55,120 --> 00:33:58,000 ADI: I wanted to be relaxed tasting Luke's soup, 710 00:33:58,000 --> 00:34:00,480 tasting mine and gently balancing it, 711 00:34:00,480 --> 00:34:03,600 and now I've got no time at all to do that. 712 00:34:03,600 --> 00:34:08,360 (SIGHS) Rock salt's just gonna take too long to dissolve. 713 00:34:08,360 --> 00:34:10,200 Luke, why'd you do that to me? 714 00:34:10,200 --> 00:34:12,240 I haven't had time to taste my meat, 715 00:34:12,240 --> 00:34:15,240 I don't know if my bull's penis is gelatinous enough. 716 00:34:15,240 --> 00:34:19,120 I don't know if my broth tastes the same as Luke's. 717 00:34:19,120 --> 00:34:21,200 This is gonna come down to a lot of luck 718 00:34:21,200 --> 00:34:23,240 and I didn't wanna leave it up to luck. 719 00:34:23,240 --> 00:34:25,240 One minute to go! (CHEERING) 720 00:34:25,240 --> 00:34:27,160 JUDGES AND CONTESTANTS: Come on! 721 00:34:27,160 --> 00:34:29,000 RALPH: Let's go, let's go! CATH: Come on, Gracie. 722 00:34:29,000 --> 00:34:30,360 MELISSA: Come on! CATH: Come on! 723 00:34:32,360 --> 00:34:34,560 THEO: I'm tasting Luke's, I'm tasting mine. 724 00:34:34,560 --> 00:34:37,400 I'm referencing, I'm balancing, 725 00:34:37,400 --> 00:34:39,920 I'm putting a little bit more sugar in mine. 726 00:34:39,920 --> 00:34:41,560 A little bit more fish sauce. 727 00:34:41,560 --> 00:34:43,520 More fish sauce. 728 00:34:43,520 --> 00:34:45,400 I think I'm getting there. 729 00:34:45,400 --> 00:34:48,000 I think I'm figuring out what they mean by 'balancing'. 730 00:34:48,000 --> 00:34:49,520 (CHEERING AND APPLAUSE) 731 00:34:49,520 --> 00:34:51,880 Pretty good. JOCK: Let's have it, gantry! 732 00:34:51,880 --> 00:34:55,320 JUDGES AND GANTRY: 10, 9, 8, 733 00:34:55,320 --> 00:34:58,280 7, 6, 5, 734 00:34:58,280 --> 00:35:02,000 4, 3, 2, 1. 735 00:35:02,000 --> 00:35:03,720 That's it! (CHEERING AND APPLAUSE) 736 00:35:05,320 --> 00:35:08,720 Theo! I think it's pretty good! 737 00:35:08,720 --> 00:35:11,440 CATH: Oh, Adi, sweetie. 738 00:35:11,440 --> 00:35:14,800 ADI: Oh, my God! Ohhhh! Adi! 739 00:35:17,840 --> 00:35:19,440 Holy moly. 740 00:35:19,440 --> 00:35:22,560 Oh, my gosh, guys. Good job. 741 00:35:26,360 --> 00:35:27,840 Onya, Theo. GRACE: Go, Theo. 742 00:35:27,840 --> 00:35:29,160 Thanks, guys. Good luck. 743 00:35:29,160 --> 00:35:30,360 You've got this. Thank you. 744 00:35:32,680 --> 00:35:34,440 I'm really proud of myself today. 745 00:35:34,440 --> 00:35:35,840 JOCK: Theo. 746 00:35:35,840 --> 00:35:37,280 Hey, everybody. How you going, mate? 747 00:35:37,280 --> 00:35:38,920 MELISSA: Hi. Yeah, very good. 748 00:35:38,920 --> 00:35:42,200 I knew that I was gonna finish a dish because I never give up, 749 00:35:42,200 --> 00:35:45,280 but I can't believe how well I've done today. 750 00:35:47,600 --> 00:35:49,040 I'm so happy with myself. 751 00:35:49,040 --> 00:35:50,520 ANDY: Righto. Wow. 752 00:35:50,520 --> 00:35:51,880 Theo. Here we go. 753 00:35:51,880 --> 00:35:53,320 Hello, everyone. 754 00:35:53,320 --> 00:35:54,920 Hi. Hello, mate! 755 00:36:03,840 --> 00:36:07,280 You come off the back of a cook where you didn't really think 756 00:36:07,280 --> 00:36:10,120 at the beginning of that cook that you were gonna get through this. 757 00:36:10,120 --> 00:36:11,560 No. And now you have. 758 00:36:11,560 --> 00:36:13,120 And you're happy with it. Mm. 759 00:36:13,120 --> 00:36:17,280 Sitting there right now, what's the goal? 760 00:36:17,280 --> 00:36:20,720 The goal is...to win it, to be honest. 761 00:36:20,720 --> 00:36:21,800 Love it! Yes! 762 00:36:21,800 --> 00:36:23,400 Like, and I think I can. 763 00:36:23,400 --> 00:36:24,960 And that's what, like... 764 00:36:26,040 --> 00:36:28,160 Yeah, it's giving me a lot of hope. 765 00:36:28,160 --> 00:36:31,320 Can I just say... 'Cause I was the same. 766 00:36:31,320 --> 00:36:32,320 Yeah. 767 00:36:32,320 --> 00:36:35,880 Went in and I was like, "If I last a day, fist-pumping." 768 00:36:35,880 --> 00:36:36,880 Yeah. 769 00:36:36,880 --> 00:36:39,440 And then I started to last a few more days. 770 00:36:39,440 --> 00:36:43,360 And I started to get competitive, but I was competitive with myself. 771 00:36:43,360 --> 00:36:44,960 Yeah. So lean into that. 772 00:36:44,960 --> 00:36:47,320 Be competitive every time you walk in this kitchen. 773 00:36:48,600 --> 00:36:51,120 I think we're gonna taste. Appreciate it. Thank you. 774 00:36:54,120 --> 00:36:56,280 LUKE: Here you go, Jock. Alright. 775 00:36:57,560 --> 00:36:59,360 Feels really nice. 776 00:37:02,480 --> 00:37:04,400 His noodles look good too. Mm. 777 00:37:04,400 --> 00:37:06,360 The noodles look... Nice. 778 00:37:06,360 --> 00:37:09,320 That's pretty good, huh? Nice and long. 779 00:37:11,080 --> 00:37:13,120 Ready. Thank you. 780 00:37:27,880 --> 00:37:30,160 Nice slurpy noodles. Mm. 781 00:37:30,160 --> 00:37:31,720 What you want. 782 00:37:31,720 --> 00:37:34,040 Well, this is very good. 783 00:37:34,040 --> 00:37:36,640 It's very close to yours, mate. Mm. Absolutely. 784 00:37:36,640 --> 00:37:40,120 Let's start with the broth. It's packed full of flavour. 785 00:37:40,120 --> 00:37:42,320 It is rich but clean. 786 00:37:42,320 --> 00:37:43,480 Yep. 787 00:37:43,480 --> 00:37:47,360 The noodles have got great bite, they're a great texture. 788 00:37:47,360 --> 00:37:49,040 Perfect. 789 00:37:49,040 --> 00:37:50,400 I'm so impressed. 790 00:37:50,400 --> 00:37:52,440 It's jam-packed full of flavour. 791 00:37:52,440 --> 00:37:54,040 The short ribs that he's put in there. 792 00:37:54,040 --> 00:37:57,200 You know, the bull's penis was packed full of it as well, right? 793 00:37:57,200 --> 00:38:00,720 So he's really allowed the texture of that to come through. 794 00:38:00,720 --> 00:38:03,080 The seasoning is really good as well. 795 00:38:03,080 --> 00:38:05,200 I think he's done it really, really well. 796 00:38:05,200 --> 00:38:07,440 I'm excited because you're excited. Yeah. 797 00:38:07,440 --> 00:38:12,880 To have someone cook without a recipe and do it as well as Theo did, 798 00:38:12,880 --> 00:38:14,120 it's written all over your face. 799 00:38:14,120 --> 00:38:15,240 I love it. 800 00:38:15,240 --> 00:38:16,840 I loved everything in that bowl. 801 00:38:16,840 --> 00:38:19,320 I thought it was... 802 00:38:19,320 --> 00:38:20,840 ..pretty close to perfect. Yep. 803 00:38:20,840 --> 00:38:25,680 It's a sign that this competition for Theo, it's all up there. 804 00:38:25,680 --> 00:38:28,960 For someone to be able to adapt as quick as he did, 805 00:38:28,960 --> 00:38:32,200 you know, on the noodles, on the broth, on the whole thing, 806 00:38:32,200 --> 00:38:34,640 it's...it's special. 807 00:38:37,720 --> 00:38:39,400 Good luck, Gracie. (SOFTLY) Thank you. 808 00:38:41,280 --> 00:38:45,200 There were lots of times today that I felt like just giving up. 809 00:38:45,200 --> 00:38:48,000 Those noodles almost got the best of me. 810 00:38:48,000 --> 00:38:49,960 But I finished. 811 00:38:49,960 --> 00:38:51,160 JOCK: Grace. MELISSA: Hi, Grace. 812 00:38:51,160 --> 00:38:52,840 Hello. How you going? 813 00:38:52,840 --> 00:38:54,960 Good. How are you all? Good, thank you. 814 00:38:54,960 --> 00:38:56,400 Alright. 815 00:38:57,400 --> 00:39:01,400 I have given this my absolute best in the time that we've been given 816 00:39:01,400 --> 00:39:05,520 and I'm hoping that it might be enough to keep me safe today. 817 00:39:07,360 --> 00:39:09,440 Alright. Here we go. 818 00:39:09,440 --> 00:39:11,960 (DRAMATIC MUSIC) 819 00:39:23,560 --> 00:39:26,680 NARRATOR: In the mood to cook? 820 00:39:26,680 --> 00:39:29,760 these delicious MasterChef-approved recipes 821 00:39:29,760 --> 00:39:31,200 on 10 play. 822 00:39:32,560 --> 00:39:33,920 MELISSA: Grace. 823 00:39:35,880 --> 00:39:38,880 Have you come to terms with the possibility 824 00:39:38,880 --> 00:39:41,720 that you could be going home? 825 00:39:41,720 --> 00:39:43,960 You never feel safe in a black apron. 826 00:39:43,960 --> 00:39:47,200 Um...this very well could be my last day here. 827 00:39:47,200 --> 00:39:50,920 But I'm so...so proud that I got this far. 828 00:39:52,000 --> 00:39:53,680 Alright, well, thank you so much. 829 00:39:53,680 --> 00:39:55,480 We'll taste your bowl of food. Thank you. 830 00:39:55,480 --> 00:39:57,120 ANDY: Thanks, Grace. See you, Grace. 831 00:39:57,120 --> 00:39:58,160 LUKE: Thank you. 832 00:40:00,840 --> 00:40:02,720 What do we think? 833 00:40:03,960 --> 00:40:05,640 Luke, how does it look? 834 00:40:13,800 --> 00:40:16,360 There's quite a thick layer of fat over the top there. 835 00:40:21,160 --> 00:40:23,520 It's an interesting thing about pho. 836 00:40:23,520 --> 00:40:26,080 You can really smell the fat content. 837 00:40:26,080 --> 00:40:27,280 Yeah. 838 00:40:29,040 --> 00:40:30,760 Just gotta taste the flavour. Yeah. 839 00:40:46,880 --> 00:40:48,960 I think what she did do well were the noodles. 840 00:40:48,960 --> 00:40:51,760 Noodles are great. Nice and bouncy and silky and soft. 841 00:40:51,760 --> 00:40:54,000 Seasoning - I think it's good. 842 00:40:54,000 --> 00:40:56,680 The fish sauce, to the palm sugar. (LAUGHS) 843 00:40:56,680 --> 00:40:58,400 Um, but in terms of everything else, 844 00:40:58,400 --> 00:41:00,000 I think she's just off the mark slightly. 845 00:41:00,000 --> 00:41:02,400 My mouth is covered with greasy fat. 846 00:41:02,400 --> 00:41:03,440 Yeah. 847 00:41:03,440 --> 00:41:06,360 She's roasted them at the beginning. Mm. 848 00:41:07,760 --> 00:41:11,160 And so I found it heavy, I found it greasy. 849 00:41:11,160 --> 00:41:12,680 It's somewhere between, you know, 850 00:41:12,680 --> 00:41:14,680 when we make a classic French beef stock, for example, 851 00:41:14,680 --> 00:41:16,760 and it's got that robustness about it. 852 00:41:16,760 --> 00:41:17,760 Yes. 853 00:41:17,760 --> 00:41:20,600 It's not as clean and fresh as your one, 854 00:41:20,600 --> 00:41:23,360 where they've just been blanched and scrubbed and cleaned 855 00:41:23,360 --> 00:41:25,880 in natural sort of light beef flavour. 856 00:41:25,880 --> 00:41:28,160 And I have to say, I loved the noodles. 857 00:41:28,160 --> 00:41:30,280 I thought they were silky, they were slippery, 858 00:41:30,280 --> 00:41:32,160 they had a nice texture about them. 859 00:41:32,160 --> 00:41:35,480 But for me, when you bring that bowl up to your face 860 00:41:35,480 --> 00:41:36,920 and inhale that aroma, 861 00:41:36,920 --> 00:41:39,640 it feels a little muddy, a little cloudy. 862 00:41:39,640 --> 00:41:41,880 It's not as good as it could be. Yep. 863 00:41:44,240 --> 00:41:46,320 All the best, Adi. Good luck, Adi. 864 00:41:48,520 --> 00:41:50,880 The more I'm thinking about this dish, 865 00:41:50,880 --> 00:41:53,320 the more I'm thinking, "Adi, you might have stuffed this up." 866 00:41:53,320 --> 00:41:55,000 MELISSA: Hi, Adi. 867 00:41:55,000 --> 00:41:56,680 Hi, guys. 868 00:41:56,680 --> 00:42:00,680 "You didn't give yourself enough time to balance out the pho." 869 00:42:00,680 --> 00:42:03,240 God, I couldn't have asked for more. 870 00:42:03,240 --> 00:42:04,560 I got pho today 871 00:42:04,560 --> 00:42:07,720 and I still feel like I'm going home. 872 00:42:17,440 --> 00:42:19,880 Adi. Hi, Andy. 873 00:42:19,880 --> 00:42:21,320 First Pressure Test. Yeah. 874 00:42:21,320 --> 00:42:23,880 I really felt like this was my challenge to lose today. 875 00:42:23,880 --> 00:42:25,840 I wasn't fazed by the lack of a recipe 876 00:42:25,840 --> 00:42:28,120 'cause I have a recipe in my head. 877 00:42:28,120 --> 00:42:29,960 And I'd just be gutted. 878 00:42:29,960 --> 00:42:33,600 And to feel like I got so close to top 10, which is like a milestone, 879 00:42:33,600 --> 00:42:35,840 I'd...I'd be gutted. 880 00:42:35,840 --> 00:42:39,560 The reality is there could be some little hidden detail in there 881 00:42:39,560 --> 00:42:41,600 that actually sends you home. 882 00:42:41,600 --> 00:42:42,840 Yes. 883 00:42:42,840 --> 00:42:44,880 I think we're gonna taste. Thanks, guys. 884 00:42:44,880 --> 00:42:46,360 Thank you. Thank you. 885 00:42:46,360 --> 00:42:47,800 Thanks, Adi. 886 00:42:51,280 --> 00:42:52,800 Presented nicely. Yeah. 887 00:42:54,080 --> 00:42:56,560 The short rib looks quite good. 888 00:42:56,560 --> 00:42:57,720 Yeah. 889 00:43:05,240 --> 00:43:06,720 Thank you. 890 00:43:06,720 --> 00:43:09,040 It smells good. 891 00:43:31,160 --> 00:43:34,240 I think I was expecting a little bit more, to be honest. 892 00:43:34,240 --> 00:43:36,640 One thing she did get right is the clarity of the broth. 893 00:43:36,640 --> 00:43:38,160 LUKE: Yes. It's beautiful and clean. 894 00:43:38,160 --> 00:43:41,320 And she really hustled to get her stock on 895 00:43:41,320 --> 00:43:43,360 and in the pressure cooker first 896 00:43:43,360 --> 00:43:46,120 and it's meant that all of the protein is cooked so well. 897 00:43:46,120 --> 00:43:48,200 Um, but the broth, 898 00:43:48,200 --> 00:43:49,880 it's got so much potential. 899 00:43:49,880 --> 00:43:51,360 The spice is nice, 900 00:43:51,360 --> 00:43:53,080 but with a little bit more seasoning, 901 00:43:53,080 --> 00:43:55,760 it really would have taken it somewhere near yours. 902 00:43:55,760 --> 00:43:57,080 I agree. 903 00:43:57,080 --> 00:44:00,320 I feel like if the flavours were concentrated a little bit more, 904 00:44:00,320 --> 00:44:02,320 a little more fish sauce, a little bit more sugar, 905 00:44:02,320 --> 00:44:05,320 then we're really rocking and rolling here, I think. 906 00:44:05,320 --> 00:44:07,240 The fragrance was...was great. 907 00:44:07,240 --> 00:44:11,200 I think the ratio of the cloves to the cinnamon, the cassia 908 00:44:11,200 --> 00:44:12,760 and the black cardamom was spot-on. 909 00:44:12,760 --> 00:44:14,640 The seasoning let her down. 910 00:44:14,640 --> 00:44:16,520 I thought if anyone was actually gonna give us 911 00:44:16,520 --> 00:44:19,040 as close as possible to yours, it would be Adi today. 912 00:44:19,040 --> 00:44:21,520 Agree. Just goes to show, you never know. 913 00:44:35,560 --> 00:44:37,880 and adding those bulls' penis to it, guys. 914 00:44:37,880 --> 00:44:39,080 Thank you so much. Thank you. 915 00:44:39,080 --> 00:44:41,160 ANDY: Give it up for Luke Nguyen. JOCK: Yeah! 916 00:44:43,200 --> 00:44:44,680 (RALPH WHISTLES) 917 00:44:49,720 --> 00:44:51,240 Even without a recipe, 918 00:44:51,240 --> 00:44:54,440 one of you still managed to produce something 919 00:44:54,440 --> 00:44:57,960 as close as it could be to Luke's without being identical. 920 00:44:59,400 --> 00:45:01,720 The broth was luxurious. 921 00:45:01,720 --> 00:45:03,520 The noodles were spot-on. 922 00:45:05,280 --> 00:45:08,000 That pho was cooked by... 923 00:45:10,440 --> 00:45:11,480 ..Theo. 924 00:45:11,480 --> 00:45:13,680 (CHEERING AND APPLAUSE) CATH: Oh, Theo. 925 00:45:13,680 --> 00:45:16,080 Oh, buddy! 926 00:45:16,080 --> 00:45:17,240 Oh! 927 00:45:17,240 --> 00:45:18,320 Well done. 928 00:45:18,320 --> 00:45:20,520 CATH: Yes! 929 00:45:21,800 --> 00:45:23,360 I really never would have thought 930 00:45:23,360 --> 00:45:26,560 that mine would be the top dish today, no way. 931 00:45:26,560 --> 00:45:28,080 RUE: Oh, man! 932 00:45:28,080 --> 00:45:29,680 Adi and Grace... 933 00:45:31,040 --> 00:45:35,240 ..for one of you, the MasterChef adventure ends here. 934 00:45:36,920 --> 00:45:38,400 It came down to your broths. 935 00:45:40,960 --> 00:45:45,560 Adi...your broth lacked seasoning. 936 00:45:45,560 --> 00:45:47,120 Grace... 937 00:45:49,360 --> 00:45:51,520 ..you didn't skim the fat off correctly. 938 00:45:52,640 --> 00:45:55,120 And that left us with a greasy mouthful, 939 00:45:55,120 --> 00:45:58,800 which is why I'm sorry, Grace, you're going home. 940 00:46:01,120 --> 00:46:02,920 I'm sorry, honey. It's OK. 941 00:46:04,360 --> 00:46:05,800 (SOFTLY) Wow. 942 00:46:06,920 --> 00:46:09,360 Oh, Grace, please don't let this one cook 943 00:46:09,360 --> 00:46:12,160 overshadow all of the incredible dishes 944 00:46:12,160 --> 00:46:14,480 that you've brought us here in the MasterChef kitchen. 945 00:46:18,440 --> 00:46:21,280 It's clear to us that you love to cook. 946 00:46:23,600 --> 00:46:28,880 And we hope that you throw yourself into it even more as time goes on. 947 00:46:28,880 --> 00:46:32,560 This has just been the coolest life experience ever. 948 00:46:32,560 --> 00:46:35,520 I'm so proud of what I've been able to achieve here 949 00:46:35,520 --> 00:46:38,440 and... (SNIFFS) ..yeah, I'm excited for what's next. 950 00:46:38,440 --> 00:46:40,480 Grace, it's been absolutely incredible 951 00:46:40,480 --> 00:46:42,480 to watch you over the last couple of months. 952 00:46:42,480 --> 00:46:45,160 But for now, I'm sorry, it's time to say goodbye. 953 00:46:45,160 --> 00:46:46,400 Thank you. 954 00:46:46,400 --> 00:46:47,720 I'm sorry, honey. 955 00:46:51,080 --> 00:46:54,400 This competition has skyrocketed my love and passion for food. 956 00:46:54,400 --> 00:46:56,200 Thank you for everything. Well done, Grace. 957 00:46:56,200 --> 00:46:57,240 No, thank you. 958 00:46:57,240 --> 00:47:00,000 But I'm definitely going to take what I've learned here 959 00:47:00,000 --> 00:47:02,240 and I'm excited to use it in the real world. 960 00:47:02,240 --> 00:47:04,040 Thanks, Jock. Thanks for cooking for us. 961 00:47:04,040 --> 00:47:05,840 Well done. Well done. Alright. 962 00:47:05,840 --> 00:47:07,320 (LAUGHS) 963 00:47:09,360 --> 00:47:14,000 I've really, really tried to put all of my heart and soul into it. 964 00:47:14,000 --> 00:47:16,760 Give it up for Grace, everybody! (CHEERING) 965 00:47:16,760 --> 00:47:20,520 And I would hope that my boys can grow up 966 00:47:20,520 --> 00:47:23,640 to also put their heart and soul to everything that they do. 967 00:47:27,760 --> 00:47:29,880 I really hope I've made them proud. 968 00:47:33,400 --> 00:47:36,320 It's always tough when someone leaves the MasterChef kitchen. 969 00:47:36,320 --> 00:47:39,320 But let's take nothing away from this moment. 970 00:47:39,320 --> 00:47:41,680 It's official. 971 00:47:41,680 --> 00:47:45,880 You are the top 10 for MasterChef 2023! 972 00:47:45,880 --> 00:47:48,560 Yes, you are! 973 00:47:48,560 --> 00:47:51,400 (CONTESTANTS CHEER AND EXCLAIM) 974 00:47:55,960 --> 00:47:59,040 NARRATOR: Tomorrow night on MasterChef Australia... 975 00:47:59,040 --> 00:48:01,320 Curtis Stone! (CHEERING AND APPLAUSE) 976 00:48:01,320 --> 00:48:02,520 CATH: Oh, my God! 977 00:48:02,520 --> 00:48:05,200 ..this huge Aussie legend... 978 00:48:05,200 --> 00:48:08,400 Holy crap, Curtis Stone! (CHORTLES) 979 00:48:08,400 --> 00:48:11,480 ..takes our top 10 under his wing. 980 00:48:11,480 --> 00:48:13,360 This is a lot. You ready to move tonight? 981 00:48:13,360 --> 00:48:15,040 DECLAN: Yes, Chef! But... 982 00:48:15,040 --> 00:48:16,880 Curtis is in the thick of it. 983 00:48:16,880 --> 00:48:18,000 He's got two kitchens 984 00:48:18,000 --> 00:48:19,280 to try and hustle here. 985 00:48:19,280 --> 00:48:20,440 Let's go. Come on! 986 00:48:20,440 --> 00:48:21,840 Can they live up to 987 00:48:21,840 --> 00:48:24,320 his Michelin-star standard? 988 00:48:24,320 --> 00:48:26,320 This steak's not cooked. Refire it. Take it back. 989 00:48:26,320 --> 00:48:28,640 All of them? All of them. 990 00:48:33,440 --> 00:48:35,760 Captions by Red Bee Media