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00:00:07,341 --> 00:00:09,910
Previously
on MasterChef Australia.
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00:00:09,910 --> 00:00:13,781
Josh Niland!
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00:00:13,781 --> 00:00:16,517
This Australian fish legend...
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00:00:16,517 --> 00:00:18,986
It's a beautiful John Dory.
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...schooled them
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with his incredible
nose-to-tail-fin butchery.
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The way he deconstructs fish
is spectacular.
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00:00:27,395 --> 00:00:28,629
Then...
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The pressure seems to
be on me being the fish guy.
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00:00:32,400 --> 00:00:35,736
...they took the unusual suspects
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and made them
something extraordinary.
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If there's anyone
in, probably, the world
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who can inspire you
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to do weird and wonderful
things with fish, it's him.
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It's really yummy.
You've done a great job.
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The fish was cooked
beautifully. So good.
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That was dynamite.
It's perfect.
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Oh!
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You'd be happy to serve that?
Absolutely.
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Tonight, the bottom three
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face a Pressure Test
with a tasty twist...
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There's no giving up.
You just have to keep trying.
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...from another Australian legend.
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How's everyone feeling?
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Feeling alright. Trying to stay calm.
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It's my first time
in the Pressure Test.
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I actually haven't been close
to going home this whole competition.
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I hate feeling like this could
be my last day in the kitchen.
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Good morning, everybody.
Good morning.
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Adi, how you feeling today?
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First Pressure Test. But I'm
just compartmentalising the day.
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So I'm not thinking about
what all this means.
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Just gonna cook.
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I've scheduled the breakdown
for later, so it's all good.
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Classic type A personality.
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Yeah.
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Grace. You've been
in a Pressure Test before.
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It's never fun
wearing the black apron,
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but you get to learn, you get
to do something brand-new,
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and I'm gonna read the recipe
properly this time.
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In my last Pressure Test,
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I was really rushing my way
through it,
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which caused me to miss
a few steps along the way,
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so today my strategy is
to stay really focused
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and really methodically
work through the recipe.
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Alright, you know
what's at stake today.
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By the end of this Pressure
Test, one of you will be going home.
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Now, to today's challenge.
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It has been set
by a sensational chef.
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Loved locally,
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known internationally for
delicious authentic Vietnamese cuisine.
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He opened his first restaurant,
Red Lantern, in 2002 in Sydney
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and the success was immediate.
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He's written cookbooks.
He's hosted TV shows.
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If we're talking
about Aussie legends,
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he is a prime example.
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Oh, my gosh!
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Please welcome...
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...Luke Nguyen!
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Hey.
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Luke's in the house. Like,
could this be my dream come
true?
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Hey, folks! How are ya?
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Wah!
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I love Vietnamese food. I love
banh xeo, I love banh mi.
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I...I just love this cuisine.
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Luke, bloody great to have you
back in the MasterChef kitchen.
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So good to be back, Andy.
How's things in the
restaurants?
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00:04:13,186 --> 00:04:17,257
Excellent. Red Lantern,
we just celebrated 20 years!
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You're joking. Wow.
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00:04:18,859 --> 00:04:20,994
The Botanic House,
we keep winning awards,
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and, um, Vietnam and Brisbane
restaurants are good too.
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Nice.
Yeah.
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You just opened a freshy?
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Yeah, we just opened a new
restaurant called Pho Bar.
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Ooh, yum.
Which is really cool.
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All through Saigon.
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And you've been a judge
on MasterChef Vietnam.
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Yes.
Oh, wow.
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They really gave me a chance
to connect with my heritage,
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my culture, the language,
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00:04:39,380 --> 00:04:41,515
and also the incredible
diverse cuisine...
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Amazing.
...of the country, yeah.
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Righto, Luke, without giving
too much away...
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Mm.
...what's this dish mean to you?
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It's, uh, the first dish
that I've ever cooked.
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You know, I remember, as a
young kid, standing on a milk crate...
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...and just cradling
this beautiful pot of food.
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Very well done. Yep.
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Tiptoeing around the secret.
I like it.
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But I reckon we rip
the bandaid off, hey?
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Yeah.
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Today you'll be cooking my...
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...pho suon bo dac biet.
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Oh!
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Ooh!
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It's a pho.
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00:05:37,170 --> 00:05:39,873
I know this dish.
I make pho at home.
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Like, God, I really feel like
this has worked out in my
favour today.
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00:05:45,112 --> 00:05:49,082
Just for the record,
are we 'fer' or 'foh'?
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00:05:49,082 --> 00:05:51,785
Vietnamese is very tonal, so
like you're asking a question.
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00:05:51,785 --> 00:05:53,854
'Ph' is an 'F'. So you go...
...'fer'?
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'Fer'?
'Fer'. That's perfect.
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For some reason, my body moved.
Yeah. You're, like, "Fer?"
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You did go up.
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So we're making Luke's pho.
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And...
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...I'm... terrified.
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Oh, that smells so good. Yeah.
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This is going to be
a huge challenge for me.
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Righto, don't just look at it.
Tuck in.
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Luke, there's many variations
of pho.
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What's in this specific one?
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This is a very special pho to me
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because it... it's
a really great marriage
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of traditional pho
in Saigon, in Vietnam,
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and our pho flavours and
ingredients we have in Australia.
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Oh, it's so good.
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We have the wonderful broth here,
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with the short rib,
the beef short rib.
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The oxtail. Yum.
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I can taste so much beef
flavour in this pho.
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I can also taste like a
cartilage type... type meat in there.
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And we have a very special
and unique ingredient.
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Very gelatinous. Mmm.
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Mmm.
And it melts.
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It's melting in your
mouth?
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Melting away.
Like, don't even need teeth.
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So what you're having
is a very ancient delicacy.
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Vietnamese and Asians have
been eating it for thousands
of years.
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It's an aphrodisiac.
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It is...
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...bull's penis.
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Oh.
Ah.
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Have you ever eaten bull's
penis?
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Yes, I have now.
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Definitely didn't wake up
this morning
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thinking that
that was going to happen.
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I thought this
was 'MasterChef',
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Not 'I'm a Celebrity...
Get Me Out of Here'.
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I never thought I'd be eating
bull's penis on national TV.
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So, guys, this is
an ancient delicacy.
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My family have been eating it
for a long time,
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and we're using
the whole animal here.
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Yeah.
No waste.
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Yeah.
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Let's talk about
what we're tasting here.
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Adi?
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I love making pho,
so I'm super into this.
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Yeah?
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00:08:15,529 --> 00:08:18,732
To get this sort of depth of
flavour in the soup takes time.
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00:08:18,732 --> 00:08:20,968
There's a lot of layers,
there's that aniseed flavour,
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which is, like, my favourite
bit of a good beef pho.
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00:08:24,271 --> 00:08:27,040
The slick of oil on the top,
which, like, coats the palate.
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And then, yeah, just a lot of
fresh ingredients for the top.
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Like, it's... it's deep
and it's rich but it's fresh,
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00:08:32,479 --> 00:08:35,148
and that's just everything
that I like about Vietnamese food.
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Theo, what can you pick up?
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I'm really not the best at
identifying flavours, to be honest.
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But I... There's so many
aromatics in this broth.
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I already know the
pressure points in this is the broth.
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And then there's
Luke's rice noodles.
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It's chewy, it's silky, it
soaks up that broth very nicely.
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I can't wait to get this recipe
and just run with it.
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00:09:02,776 --> 00:09:07,347
This Pressure Test
comes with a surprise attached.
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00:09:08,481 --> 00:09:13,086
Today, you will not be given
a recipe.
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Instead you'll be relying
on your senses
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00:09:21,595 --> 00:09:25,165
and your memory of what
you are tasting right now.
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Hey, it's OK.
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Shit.
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00:09:31,872 --> 00:09:34,374
I don't cook Vietnamese food ever
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00:09:34,374 --> 00:09:38,378
and, um, I feel like
I'm literally falling.
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I...have no idea what to do.
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00:09:42,816 --> 00:09:45,318
We're not going to
leave you completely in the dark.
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Oh, there you go.
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00:09:47,154 --> 00:09:48,622
OK.
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00:09:51,692 --> 00:09:53,827
We have assembled
all of the ingredients
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00:09:53,827 --> 00:09:57,164
that you need to re-create
Luke's pho right here.
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00:10:03,536 --> 00:10:06,006
But it's up to you
to piece them together.
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00:10:08,541 --> 00:10:12,946
You will have... two hours
to re-create Luke's pho.
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The cook of the dish
that least represents Luke's
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00:10:18,618 --> 00:10:21,521
in both look and taste
will be going home.
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00:10:24,825 --> 00:10:26,626
Alright, Luke, before we get started,
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00:10:26,626 --> 00:10:29,496
do you have any words of wisdom
for the contestants?
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00:10:29,496 --> 00:10:30,563
I do.
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00:10:32,132 --> 00:10:34,702
So the broth has
to be clean and clear.
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00:10:34,702 --> 00:10:38,138
It needs to be flavoursome
but very well balanced.
187
00:10:39,372 --> 00:10:44,077
And cook your broth in the
pressure cooker for at least
an hour.
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00:10:44,077 --> 00:10:46,980
We'll let you keep your bowl
back on your bench
189
00:10:46,980 --> 00:10:49,817
so that you can taste back
through the cook and keep referring.
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00:10:52,352 --> 00:10:53,687
Your two hours...
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...starts...
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00:10:58,091 --> 00:10:59,059
...now.
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00:10:59,059 --> 00:11:01,561
Go!
194
00:11:04,497 --> 00:11:07,434
Come on, guys!
Come on, you can do it!
195
00:11:08,802 --> 00:11:10,303
Oh, my gosh.
196
00:11:10,303 --> 00:11:12,539
What a challenge.
197
00:11:15,675 --> 00:11:17,010
Hello.
Hello.
198
00:11:17,010 --> 00:11:19,179
Here to do some shopping.
199
00:11:19,179 --> 00:11:21,048
How you feeling, Grace?
Uh, terrified.
200
00:11:21,048 --> 00:11:22,850
We'll give you the best price.
201
00:11:22,850 --> 00:11:24,451
Bowl of soup. That's all it is.
202
00:11:24,451 --> 00:11:25,485
Yeah.
203
00:11:25,485 --> 00:11:28,922
Bowl of soup that I have never made.
204
00:11:30,290 --> 00:11:33,093
Knowing that the judges have
assembled all of the ingredients
205
00:11:33,093 --> 00:11:37,297
is the only thing keeping me
hopeful in this cook.
206
00:11:37,297 --> 00:11:38,899
Let's go, Gracie.
Come on, Gracie!
207
00:11:38,899 --> 00:11:40,367
Let's go, Grace!
Come on!
208
00:11:40,367 --> 00:11:42,569
You can do it!
We know you can do it!
209
00:11:42,569 --> 00:11:44,637
I wouldn't know even
210
00:11:44,637 --> 00:11:50,010
which piece of meat to reach
for for that bull's penis.
211
00:11:50,010 --> 00:11:52,279
This is a bit of a lifeline
212
00:11:52,279 --> 00:11:56,349
but I feel like they could have
been kinder and given us a recipe.
213
00:11:57,918 --> 00:11:59,519
Go, Grace!
214
00:11:59,519 --> 00:12:01,054
Go, Theo.
215
00:12:01,054 --> 00:12:03,290
Come on, guys!
216
00:12:04,691 --> 00:12:07,127
These guys have got a big job.
217
00:12:07,127 --> 00:12:08,128
They do.
No recipe.
218
00:12:08,428 --> 00:12:11,564
From what I can tell, only
Adi's made a bowl of pho before.
219
00:12:11,564 --> 00:12:14,802
The other two are gonna be in
for a bit of a journey today, I think.
220
00:12:16,603 --> 00:12:18,071
Do you peel it? The garlic?
221
00:12:18,071 --> 00:12:20,640
I'd just cut it in half
like that.
222
00:12:22,342 --> 00:12:24,511
What are we looking for
in this first half hour?
223
00:12:24,511 --> 00:12:26,279
What should we see them be
doing?
224
00:12:26,279 --> 00:12:29,449
Char the vegetables first -
the ginger, the onions -
225
00:12:29,449 --> 00:12:31,184
get that nice smokiness to it.
226
00:12:31,184 --> 00:12:34,822
And then get all the toast,
the aromats, all the spices,
227
00:12:34,822 --> 00:12:36,523
get a nice dry, toast on it.
228
00:12:36,523 --> 00:12:38,926
Release all those oils,
those flavours.
229
00:12:38,926 --> 00:12:40,560
In a two-hour Pressure Test,
230
00:12:40,560 --> 00:12:43,130
how long until they should
actually have that pressure
cooker on?
231
00:12:43,130 --> 00:12:45,065
Look, within the first 20 minutes...
232
00:12:45,065 --> 00:12:46,666
Wow!
...you know, half an hour.
233
00:12:46,666 --> 00:12:49,302
Get that pressure cooker
up to temperature.
234
00:12:49,302 --> 00:12:51,638
And then it needs to cook
an hour after that.
235
00:12:53,206 --> 00:12:56,009
Come on. You can do it.
We know you can do it.
236
00:12:56,009 --> 00:12:57,177
Come on, Adi!
237
00:12:58,178 --> 00:12:59,947
Thanks, guys.
238
00:12:59,947 --> 00:13:03,516
I know that I seemingly have
an advantage today.
239
00:13:03,516 --> 00:13:05,919
I've cooked this dish before.
I know what goes into it.
240
00:13:05,919 --> 00:13:08,055
This is mine to lose today.
241
00:13:08,055 --> 00:13:11,591
Um... and I'll be really upset
if I do lose.
242
00:13:11,591 --> 00:13:14,561
I've got my toasted spices,
I've got my charred aromats.
243
00:13:14,561 --> 00:13:18,265
My next step is to get these
bones and the meat blanching
244
00:13:18,265 --> 00:13:20,033
so that they don't cloud the broth.
245
00:13:20,033 --> 00:13:21,568
Alrighty.
246
00:13:21,568 --> 00:13:24,704
Luke, um, had a really clear
broth, so that's really important.
247
00:13:24,704 --> 00:13:27,908
I'm blanching my bones so that
I can get rid of all the impurities.
248
00:13:29,342 --> 00:13:32,679
Not sure about whether you are
meant to blanch bull's penis,
249
00:13:32,679 --> 00:13:35,248
but we will.
250
00:13:35,248 --> 00:13:37,851
I have never worked
with bull's penis before.
251
00:13:37,851 --> 00:13:40,553
Bull's penis does not go into
the pho that I make at home.
252
00:13:44,992 --> 00:13:47,694
She just getting
the sinew of it maybe off?
253
00:13:47,694 --> 00:13:48,929
Dunno.
254
00:13:50,563 --> 00:13:52,499
Good job, Grace.
Good job, Grace.
255
00:13:52,499 --> 00:13:55,468
I've got my veggies
just roasting off.
256
00:13:55,468 --> 00:13:58,438
And I'm just toasting off
some of my aromats.
257
00:13:58,438 --> 00:14:00,874
Even though I've never cooked
pho before,
258
00:14:00,874 --> 00:14:03,476
I'm cooking onions and garlic
and ginger
259
00:14:03,476 --> 00:14:06,213
and I'm pouring olive oil into
a pan.
260
00:14:06,213 --> 00:14:09,416
I mean, these are things I do
almost every day of my life.
261
00:14:09,416 --> 00:14:14,087
So right now I'm just, um,
putting a little bit of colour
onto my oxtail.
262
00:14:14,087 --> 00:14:19,426
I'm here for a reason, and it's
not from cooking pho really well
263
00:14:19,426 --> 00:14:21,929
but it's from knowing
the fundamentals of cooking
264
00:14:21,929 --> 00:14:24,264
and I think that's what
today's challenge is about.
265
00:14:24,264 --> 00:14:26,799
Let's go!
So much effort. Well done.
266
00:14:26,799 --> 00:14:27,834
Let's go!
267
00:14:30,237 --> 00:14:32,772
Still a Pressure Test. Motor.
268
00:14:34,207 --> 00:14:35,775
There was a lot of cardamom in it.
269
00:14:35,775 --> 00:14:37,777
Feel like there was
a lot of cardamom in it.
270
00:14:37,777 --> 00:14:41,814
Absolute crazy that they
didn't get given a recipe to
work off today.
271
00:14:43,150 --> 00:14:45,318
Would you keep
the brown cardamom whole?
272
00:14:46,819 --> 00:14:49,556
There aren't a huge amount of
elements, if you think about it.
273
00:14:49,556 --> 00:14:51,224
It's a master stock,
274
00:14:51,224 --> 00:14:56,196
some protein and the sauces
and condiments, noodles, to go
with it.
275
00:14:56,196 --> 00:14:59,466
Up the front, Adi didn't
really brown off her meat.
276
00:14:59,466 --> 00:15:00,700
Ooh.
277
00:15:00,968 --> 00:15:04,571
Grace did. Grace really got
some nice caramelisation on
that meat.
278
00:15:04,571 --> 00:15:06,873
Um, then again, it is a clear broth,
279
00:15:06,873 --> 00:15:10,643
and so was it a smart option
not to caramelise it?
280
00:15:10,643 --> 00:15:12,379
Um, I'm not too sure.
281
00:15:14,247 --> 00:15:15,815
Should I char my bones?
282
00:15:17,317 --> 00:15:21,254
20 minutes into the cook, I
don't know how I'm gonna finish
this dish.
283
00:15:21,254 --> 00:15:25,492
Very unfamiliar ground,
um, with the pho.
284
00:15:25,492 --> 00:15:28,328
I really don't know
what I'm doing, um, at all.
285
00:15:29,429 --> 00:15:31,364
Come on.
286
00:15:32,699 --> 00:15:34,034
Theo.
287
00:15:34,034 --> 00:15:35,868
Hello.
How are you, Theo?
288
00:15:35,868 --> 00:15:37,904
Lovely to meet you. How you
going? You too, mate.
289
00:15:37,904 --> 00:15:39,106
Good.
How are you going?
290
00:15:39,106 --> 00:15:40,707
Oh, yeah, I'm...
You struggling?
291
00:15:40,707 --> 00:15:42,642
Struggling, big-time, yeah.
Big-time. Why?
292
00:15:42,642 --> 00:15:45,712
I don't... I don't normally
cook this... this sort of food.
293
00:15:45,712 --> 00:15:46,813
Yeah.
At all.
294
00:15:46,813 --> 00:15:47,947
Without a recipe.
295
00:15:47,947 --> 00:15:49,549
You know, it kind of throws you
296
00:15:49,549 --> 00:15:51,151
because you think
you're coming into a recipe
297
00:15:51,151 --> 00:15:52,652
and you don't have one and then...
298
00:15:52,652 --> 00:15:53,886
Um, OK.
299
00:15:53,886 --> 00:15:56,623
I need you to forget about that.
300
00:15:56,623 --> 00:15:58,158
I'm serious.
301
00:15:59,292 --> 00:16:01,694
If you do not forget about
that, you're going home.
302
00:16:12,872 --> 00:16:14,374
Yeah, I'm...
You struggling?
303
00:16:14,374 --> 00:16:15,575
Struggling, big-time, yeah.
304
00:16:15,575 --> 00:16:17,277
It's really not my...
305
00:16:17,277 --> 00:16:19,012
...not my sort of style of cooking.
306
00:16:19,012 --> 00:16:20,713
Um, OK. Yeah.
307
00:16:20,713 --> 00:16:24,351
I need you to forget about
that. I'm serious.
308
00:16:26,586 --> 00:16:29,589
'Cause if you do not forget
about that, you're going home.
309
00:16:29,589 --> 00:16:30,990
Do you wanna go home?
Nup.
310
00:16:30,990 --> 00:16:32,459
Alright. Forget about it.
Mm-hm. Mm-hm.
311
00:16:32,459 --> 00:16:34,427
End of the day, it's a bowl of soup.
312
00:16:34,427 --> 00:16:35,462
Yeah.
Right?
313
00:16:35,562 --> 00:16:37,497
Forget about if it's,
you know, Vietnamese cooking
314
00:16:37,497 --> 00:16:39,299
and you don't normally do that,
it doesn't matter.
315
00:16:39,299 --> 00:16:40,800
It actually doesn't matter.
316
00:16:40,800 --> 00:16:44,637
Put yourself in that mindset
about fragrance, aromats, texture.
317
00:16:44,637 --> 00:16:45,972
You can find your way there
318
00:16:46,106 --> 00:16:49,008
because you know flavour, you
know seasoning, you know balance.
319
00:16:49,008 --> 00:16:50,877
It's all we're talking about.
Yeah, you're right.
320
00:16:50,877 --> 00:16:52,145
Right?
Yeah.
321
00:16:52,145 --> 00:16:54,381
Talk to me about your bones.
What are you doing?
322
00:16:54,381 --> 00:16:56,183
That's the one thing
I was trying to debate
323
00:16:56,183 --> 00:16:58,185
and it seemed like a really
clear sort of broth
324
00:16:58,185 --> 00:17:01,521
and I wasn't sure to char 'em
off here, but I'm not 100%
sure.
325
00:17:01,521 --> 00:17:03,323
Theo, what you said earlier
was spot-on.
326
00:17:03,323 --> 00:17:05,292
Those delicate flavours,
how they came through.
327
00:17:05,292 --> 00:17:07,360
Whatever you're feeling,
trust all your senses.
328
00:17:07,360 --> 00:17:10,497
Yeah. Thanks, guys. That's
exactly what I need to hear.
329
00:17:10,497 --> 00:17:12,599
I need to follow my instinct.
330
00:17:12,599 --> 00:17:15,835
Let's go, Theo. I'm not gonna
char the beef bones.
331
00:17:15,835 --> 00:17:18,305
I'm just blanching 'em
in some hot water first
332
00:17:18,305 --> 00:17:21,574
and then I'm putting them in
'cause I want it to be a clear
broth, so...
333
00:17:21,574 --> 00:17:24,077
Yeah, that's... that's how,
um, I'm doing it.
334
00:17:24,077 --> 00:17:26,613
I don't have a recipe, but who cares.
335
00:17:26,613 --> 00:17:28,581
You gotta think about
the bigger picture.
336
00:17:28,581 --> 00:17:33,386
I wanna win MasterChef and I
100% fight for what I want.
337
00:17:33,386 --> 00:17:37,624
When I was, like,
19 years old, I was 130 kilos.
338
00:17:37,624 --> 00:17:41,094
I was really unhappy
with the way I looked
339
00:17:41,094 --> 00:17:45,098
and being in a gym was so hard
when you were just overweight
340
00:17:45,098 --> 00:17:47,500
and, you know, you're looking
at other people and you're
going,
341
00:17:47,500 --> 00:17:51,204
"Oh, well, obviously they've
got it easy because look at
their body."
342
00:17:51,204 --> 00:17:53,140
But it's not like that.
343
00:17:53,140 --> 00:17:55,074
Go, Theo!
344
00:17:56,709 --> 00:17:59,078
If this is what you want,
there's no giving up.
345
00:17:59,078 --> 00:18:01,814
You just have to keep trying
and keep pushing
346
00:18:01,814 --> 00:18:03,516
and doing the hard work
347
00:18:03,516 --> 00:18:05,485
and then best stuff comes.
348
00:18:07,387 --> 00:18:09,722
How's it smelling?
It smells pretty good.
349
00:18:09,722 --> 00:18:11,124
Yeah?
Yeah.
350
00:18:11,124 --> 00:18:14,194
At the end of this, someone is
going home 'pho' real.
351
00:18:14,194 --> 00:18:16,363
90 minutes to go.
352
00:18:16,363 --> 00:18:17,964
Come on, let's go!
Come on, guys!
353
00:18:19,832 --> 00:18:21,701
You got this.
Go, Grace!
354
00:18:22,835 --> 00:18:24,937
Get it in, Gracie.
Come on, Theo.
355
00:18:26,839 --> 00:18:28,308
Get it in?
356
00:18:29,742 --> 00:18:30,943
Lid.
357
00:18:33,246 --> 00:18:36,383
Hour and a half to go. I'm
first to put my pressure
cooker on today.
358
00:18:36,383 --> 00:18:39,952
Alright.
Well done, Adi.
359
00:18:39,952 --> 00:18:41,388
Thanks, my darling.
360
00:18:41,488 --> 00:18:45,392
I'm really glad that it's in
there and now I can focus on
other things.
361
00:18:46,426 --> 00:18:47,994
Adi.
Hi, guys.
362
00:18:47,994 --> 00:18:49,996
We were gonna look at what's
in the pressure cooker...
363
00:18:49,996 --> 00:18:51,731
You cannot. You absolutely cannot.
364
00:18:51,731 --> 00:18:53,366
We got a recipe.
You got a recipe?
365
00:18:53,366 --> 00:18:54,834
No, it's more just to like...
366
00:18:54,834 --> 00:18:56,469
Keep you on the straight and narrow.
367
00:18:56,469 --> 00:18:59,572
Keep me on the straight and
narrow. Don't go any dumb
stuff today.
368
00:18:59,572 --> 00:19:01,241
"No..."
369
00:19:01,241 --> 00:19:03,976
"No dumb stuff." I know.
"..dumb... stuff."
370
00:19:03,976 --> 00:19:06,379
You know I'm gonna do it even
if it's written down, right?
371
00:19:06,379 --> 00:19:09,349
So, Adi, you've written,
"Balance. Salt. Sour. Sweet.
Bitter."
372
00:19:09,349 --> 00:19:11,150
Look, it's all just...
"Umami." There you go.
373
00:19:11,150 --> 00:19:13,286
It's all just things
to remind myself.
374
00:19:14,287 --> 00:19:16,088
I'm gonna be experimenting
with these noodles,
375
00:19:16,088 --> 00:19:18,591
but feel free to, like,
step in at any time.
376
00:19:18,591 --> 00:19:20,393
Is your temperature hot?
Nope.
377
00:19:20,393 --> 00:19:23,062
OK, you just... Mate. There you
go. There you go.
378
00:19:23,062 --> 00:19:24,931
There you go.
379
00:19:25,932 --> 00:19:27,066
It's in.
380
00:19:28,100 --> 00:19:29,469
Guys, it's in.
381
00:19:29,469 --> 00:19:31,938
Yeah, Theo. Yooo!
Come on, mate, come on.
382
00:19:31,938 --> 00:19:34,040
Come on. Jesus!
Let's go!
383
00:19:34,040 --> 00:19:35,708
What, am I down here alone?
384
00:19:35,708 --> 00:19:38,077
I've got my pressure cooker on.
385
00:19:38,077 --> 00:19:39,679
I've got all... all of
the things in there
386
00:19:39,679 --> 00:19:41,381
that I believe should be in there
387
00:19:41,381 --> 00:19:43,783
and I hope it comes out
to my favour.
388
00:19:43,783 --> 00:19:45,117
Hope it tastes good.
389
00:19:45,117 --> 00:19:46,619
Let's go, Grace!
390
00:19:46,619 --> 00:19:49,222
Come on, Gracie.
You can do it, sweetie.
391
00:19:49,222 --> 00:19:50,957
Thank you.
392
00:19:50,957 --> 00:19:53,493
All the hard work goes into
the broth at the start
393
00:19:53,493 --> 00:19:55,728
into the pressure cooker,
and then that's it.
394
00:19:55,728 --> 00:19:57,430
Good job, Grace.
395
00:19:57,430 --> 00:20:00,132
If you haven't done enough,
then right at the end of the cook,
396
00:20:00,132 --> 00:20:03,135
you're not gonna have
the same depth of the pho.
397
00:20:05,538 --> 00:20:10,377
It's gonna come down to
what kind of broth they've got
398
00:20:10,377 --> 00:20:11,878
and of course, you know,
399
00:20:11,878 --> 00:20:14,381
the chewiness and bounciness
of the noodles.
400
00:20:14,381 --> 00:20:16,182
Looks nice, Adi.
401
00:20:16,182 --> 00:20:18,150
So you gonna roll them
out?
402
00:20:18,150 --> 00:20:20,119
Yep.
Uh.
403
00:20:20,119 --> 00:20:22,355
No recipe, but you're already
halfway there.
404
00:20:22,355 --> 00:20:23,890
One hour down, one hour to go.
405
00:20:23,890 --> 00:20:25,292
Let's go!
406
00:20:25,292 --> 00:20:27,960
Come on, Grace!
Go, Theo! Come on, guys!
407
00:20:27,960 --> 00:20:29,696
My broth is in the pressure cooker.
408
00:20:29,696 --> 00:20:32,064
I now need to move on
to my rice noodles.
409
00:20:32,064 --> 00:20:36,903
I have no idea where to even
start in terms of a recipe.
410
00:20:40,106 --> 00:20:43,276
But looking at the bench
with ingredients,
411
00:20:43,276 --> 00:20:46,313
there's a few hints in terms of
what's going to go into them.
412
00:20:46,313 --> 00:20:49,782
I'm not leaning towards the
bull's penis or the star anise.
413
00:20:49,782 --> 00:20:52,652
But I can see that
there's some corn flour,
414
00:20:52,652 --> 00:20:55,355
some rice flour and some
xanthan gum.
415
00:20:55,355 --> 00:20:57,424
Xanthan gum?
Just a little bit I reckon.
416
00:20:59,225 --> 00:21:00,192
Um...
417
00:21:00,192 --> 00:21:03,863
I don't know exactly
what I need to do,
418
00:21:03,863 --> 00:21:07,334
so this is gonna be
sort of a bit of an experiment.
419
00:21:07,334 --> 00:21:10,370
Come on, guys.
You're going really well. Come
on!
420
00:21:10,370 --> 00:21:12,238
Come on, Theo! Come on, buddy.
421
00:21:14,741 --> 00:21:17,076
How's that feeling, Adi?
It looks real nice.
422
00:21:17,076 --> 00:21:18,878
It feels real nice.
Well done, Adi.
423
00:21:18,878 --> 00:21:20,680
Come on. You can do it!
424
00:21:20,680 --> 00:21:22,715
No claps until it's done.
425
00:21:22,715 --> 00:21:25,251
Predictions -
I've got Adi taking it out,
426
00:21:25,251 --> 00:21:27,053
just 'cause at the moment
she's in the lead.
427
00:21:27,053 --> 00:21:28,988
My money's on her today.
428
00:21:28,988 --> 00:21:32,024
If I squander this advantage,
I will be so upset.
429
00:21:32,024 --> 00:21:35,628
I've made noodles a lot before
but they're always wheat noodles.
430
00:21:35,628 --> 00:21:39,466
For my first batch, I've gone
with mostly rice flour
431
00:21:39,466 --> 00:21:41,668
but about half that again
of corn flour.
432
00:21:41,668 --> 00:21:43,503
I've also added some xanthan gum
433
00:21:43,503 --> 00:21:45,505
which would help the noodles
pull together.
434
00:21:45,505 --> 00:21:47,039
Don't wanna go too thin.
435
00:21:49,008 --> 00:21:50,076
Nup.
436
00:21:51,210 --> 00:21:52,945
They just break and they
shouldn't.
437
00:21:52,945 --> 00:21:54,781
I... OK. It's alright.
438
00:21:54,781 --> 00:21:57,283
It's not the right dough.
I just need to start again.
439
00:21:57,283 --> 00:21:58,485
Yeah. OK.
440
00:21:58,485 --> 00:22:00,653
My dough's just falling apart
441
00:22:00,653 --> 00:22:02,889
'cause it doesn't have
the gluten development in it.
442
00:22:02,889 --> 00:22:05,592
I clearly have not gotten
my quantities right.
443
00:22:05,592 --> 00:22:08,361
With my first batch of noodles,
I went with about 1% xanthan.
444
00:22:08,361 --> 00:22:12,465
I'm gonna increase that to 1.5%
and see if that works better
for me.
445
00:22:12,465 --> 00:22:15,267
With xanthan gum, you're gonna
make it about chewiness.
446
00:22:15,267 --> 00:22:16,302
Mmm.
447
00:22:17,303 --> 00:22:20,607
I can feel that it's much
closer to what I wanted from
the first ones.
448
00:22:20,607 --> 00:22:22,141
Well done.
449
00:22:24,444 --> 00:22:27,514
I pass my second batch
through the pasta machine.
450
00:22:27,514 --> 00:22:29,716
Oh, my God!
451
00:22:32,552 --> 00:22:33,520
Nup.
452
00:22:33,520 --> 00:22:36,188
And the same thing happens.
453
00:22:36,188 --> 00:22:38,257
They're just crumbling.
454
00:22:40,393 --> 00:22:43,763
All this confidence that I had
going into this cook is now
leaving me.
455
00:22:47,266 --> 00:22:48,568
It's too wet.
456
00:22:48,568 --> 00:22:51,504
Oh, this time I stuffed up the
water, which is really annoying.
457
00:22:51,504 --> 00:22:53,305
What am I doing wrong here?
458
00:22:55,141 --> 00:22:56,709
Yeah, it's stuck to the bench. Yeah.
459
00:22:56,709 --> 00:22:59,479
I'm really starting to stress.
460
00:23:14,060 --> 00:23:16,796
Oh, we're all knee-deep
in noodle dough,
461
00:23:16,796 --> 00:23:18,698
but you've only got 45 minutes
to go!
462
00:23:18,698 --> 00:23:21,834
Come on, let's go!
Guys, let's go!
463
00:23:26,338 --> 00:23:27,674
Nup.
464
00:23:27,674 --> 00:23:30,610
These noodles
are just falling apart on me.
465
00:23:30,610 --> 00:23:33,212
Obviously they need to hold
together so that I can cook them
466
00:23:33,212 --> 00:23:35,615
and they're not just gonna
disintegrate in the water.
467
00:23:35,615 --> 00:23:39,251
My second batch just breaks as
quickly as the first batch does.
468
00:23:41,253 --> 00:23:44,390
All this confidence that I had
going into this cook is now
leaving me.
469
00:23:44,390 --> 00:23:47,159
45 minutes to go and these noodles...
470
00:23:47,159 --> 00:23:49,696
Like, without... without rice
noodles, it's not pho.
471
00:23:49,696 --> 00:23:51,698
So if I can't get this done,
then I'm stuffed.
472
00:23:51,698 --> 00:23:53,533
Come on.
473
00:23:53,533 --> 00:23:55,101
I'm on batch number three.
474
00:23:55,101 --> 00:23:58,137
I just keep increasing the
percentage of the xanthan by 1%
475
00:23:58,137 --> 00:24:00,106
and hoping that it's gonna
come together for me.
476
00:24:00,106 --> 00:24:03,810
I'm hoping that I'm...
on my last batch.
477
00:24:03,810 --> 00:24:08,681
Just to know that I am so close
to top 10 and it's pho
478
00:24:08,681 --> 00:24:12,519
and I should have nailed it
and I'm not, it's killing me.
479
00:24:12,519 --> 00:24:14,053
OK, you can do this, Adi.
480
00:24:14,053 --> 00:24:16,523
Come on! Come on, love!
481
00:24:16,523 --> 00:24:17,924
Alright.
482
00:24:20,493 --> 00:24:22,028
I think it's too wet.
483
00:24:22,028 --> 00:24:23,730
You still have time, Grace.
484
00:24:23,730 --> 00:24:25,532
My first batch hasn't worked.
485
00:24:25,532 --> 00:24:29,502
My second batch doesn't look
like it's coming together how
it should.
486
00:24:30,469 --> 00:24:32,038
Yeah, I'm gonna do it again.
487
00:24:32,038 --> 00:24:35,575
I grab a second KitchenAid.
I get a third batch on
488
00:24:37,443 --> 00:24:40,246
Got some oil in this one. I
don't have any oil in this one.
489
00:24:40,246 --> 00:24:43,516
Um, so we'll see which one
comes together nicely.
490
00:24:43,516 --> 00:24:45,417
I slightly adjust the recipe
491
00:24:45,417 --> 00:24:48,087
because I feel like I'm close.
492
00:24:48,087 --> 00:24:50,523
It's just not right yet.
493
00:24:50,523 --> 00:24:52,291
Guys, 30 minutes left on the
clock!
494
00:24:52,291 --> 00:24:54,093
Come on! Let's go!
Come on. Let's go!
495
00:24:54,093 --> 00:24:55,494
Good job. Let's go!
496
00:25:00,800 --> 00:25:02,334
How you going with that,
Theo?
497
00:25:02,334 --> 00:25:05,004
I don't know. It just rips apart.
498
00:25:05,004 --> 00:25:06,873
How... how wet is yours?
499
00:25:06,873 --> 00:25:08,908
Pfft. Mine's no good, though, so...
500
00:25:10,109 --> 00:25:12,411
It looks way better than mine.
501
00:25:12,411 --> 00:25:14,046
It just splits apart, though.
502
00:25:15,047 --> 00:25:17,984
Right now, there's a lot of
struggling with the noodles.
503
00:25:19,118 --> 00:25:22,889
Oh, my God, I've got so many
balls of wheat around me.
504
00:25:22,889 --> 00:25:25,124
As I look down, I see the girls,
505
00:25:25,124 --> 00:25:28,094
they are on the third batch
of rice noodles.
506
00:25:28,094 --> 00:25:30,529
Far out, this is so hard.
507
00:25:30,529 --> 00:25:32,164
Come on.
508
00:25:32,164 --> 00:25:34,333
I'm locking eyes with Theo.
509
00:25:34,333 --> 00:25:36,603
Pffft! Still not right.
510
00:25:37,837 --> 00:25:40,840
There's fear. There's massive
fear in his eyes.
511
00:25:42,408 --> 00:25:44,210
Shit.
512
00:25:44,210 --> 00:25:47,079
But I think he's got the right
attitude and he'll be fine.
513
00:25:47,079 --> 00:25:50,883
Any tips on the noodles?
514
00:25:50,883 --> 00:25:52,084
The sooner you roll it out,
515
00:25:52,084 --> 00:25:54,186
the sooner you'll find whether
you've made the right dough.
516
00:25:54,186 --> 00:25:57,089
No, I haven't. That's the
problem. Yeah, well, then do a
new dough.
517
00:25:57,089 --> 00:25:59,291
Simples.
Simples.
518
00:25:59,291 --> 00:26:01,894
Alright, I'm gonna start again.
519
00:26:01,894 --> 00:26:03,429
OK, yeah.
520
00:26:03,429 --> 00:26:05,097
Let's xanthan gum the next one up.
521
00:26:05,097 --> 00:26:07,900
I know from experience,
working with wheat flour,
522
00:26:07,900 --> 00:26:10,837
that the thing that keeps the
dough together is that gluten structure.
523
00:26:10,837 --> 00:26:13,840
But this is not...
it's not wheat flour.
524
00:26:13,840 --> 00:26:17,476
Ooh, maybe it says something
on xanthan gum.
525
00:26:17,476 --> 00:26:19,812
Oh! "Rice noodles, put..."
526
00:26:19,812 --> 00:26:21,948
No, I'm just kidding.
527
00:26:21,948 --> 00:26:24,050
It's starting to click,
it's the xanthan gum
528
00:26:24,050 --> 00:26:26,653
that's gonna give it
that... that structure.
529
00:26:28,087 --> 00:26:29,221
How's that one?
530
00:26:29,221 --> 00:26:32,591
It's definitely feeling, like,
a lot... a lot different.
531
00:26:32,591 --> 00:26:35,194
Yeah, really? Yeah. It
feels like a dough now.
532
00:26:35,194 --> 00:26:36,595
OK.
That's real good.
533
00:26:36,595 --> 00:26:40,132
I can tell it's better
by the way it sticks to itself.
534
00:26:40,132 --> 00:26:42,034
You can tell
there's a structure there now.
535
00:26:45,471 --> 00:26:47,774
We're almost done.
536
00:26:49,108 --> 00:26:54,613
I have spent... well and truly
over 40 minutes on this dough now.
537
00:26:54,613 --> 00:26:56,215
Come on.
538
00:26:56,215 --> 00:26:58,851
That feeling better,
Grace?
539
00:26:59,986 --> 00:27:02,354
It's the best so far.
540
00:27:02,354 --> 00:27:06,292
I'm so surprised
that it's finally working.
541
00:27:06,292 --> 00:27:08,394
Come on. Come on.
542
00:27:09,896 --> 00:27:12,064
You've only got 15 minutes to
go. Come on!
543
00:27:12,064 --> 00:27:14,266
Come on!
544
00:27:14,266 --> 00:27:17,436
Come on, keep moving.
You haven't got long.
545
00:27:18,437 --> 00:27:21,140
Look at that!
546
00:27:21,140 --> 00:27:23,409
Yeah! Whoo! Whoo! Whoo!
547
00:27:23,409 --> 00:27:24,877
Look at his noodles.
They're holding up.
548
00:27:25,011 --> 00:27:28,380
They look good. They look
good. They look... Theo's
noodles. Great.
549
00:27:28,380 --> 00:27:30,649
Come on, guys.
550
00:27:32,218 --> 00:27:34,520
Bloody hell. The water.
551
00:27:34,520 --> 00:27:37,156
I can hear the gantry
cheering on the guys behind me.
552
00:27:37,156 --> 00:27:40,893
That's it! Whoo-hoo!
553
00:27:40,893 --> 00:27:42,461
And their noodles
seem to be working.
554
00:27:42,461 --> 00:27:45,364
Look at that!
555
00:27:45,364 --> 00:27:48,000
Wow. They look good!
Yeah?
556
00:27:49,101 --> 00:27:50,837
This is my fourth batch of noodles.
557
00:27:52,171 --> 00:27:55,775
If these don't work for me, I
might as well just pack my bags.
558
00:27:55,775 --> 00:27:57,143
Adi.
Hi, guys.
559
00:27:57,143 --> 00:27:58,778
Few shakes of the head there.
Struggling?
560
00:27:58,778 --> 00:28:00,379
Look, I get the science behind it.
561
00:28:00,379 --> 00:28:03,515
If I'm making a gluten-free
dough, I need this as the
binding agent.
562
00:28:03,515 --> 00:28:06,452
I just don't know what
percentage or what hydration.
563
00:28:06,452 --> 00:28:08,888
OK. If your dough's falling
apart... Which it is.
564
00:28:08,888 --> 00:28:09,989
Right?
Yes.
565
00:28:09,989 --> 00:28:11,623
So it's not binding. Yes.
566
00:28:11,623 --> 00:28:13,559
The gluten's not...
Nothing's working yet.
567
00:28:13,559 --> 00:28:14,994
Yes, yes.
What does that mean?
568
00:28:14,994 --> 00:28:16,996
The gluten's not binding.
The xanthan's not binding.
569
00:28:16,996 --> 00:28:18,130
Exactly.
Yeah, yeah.
570
00:28:18,130 --> 00:28:20,933
In order for this to work... Yep.
571
00:28:20,933 --> 00:28:23,602
The water needs to be hot?
572
00:28:23,602 --> 00:28:25,304
How hot?
I don't know.
573
00:28:29,075 --> 00:28:31,710
OK, OK. Thank you. Thanks, guys.
574
00:28:31,710 --> 00:28:33,345
Good luck, Adi.
575
00:28:33,345 --> 00:28:34,613
Thanks, guys.
576
00:28:34,613 --> 00:28:37,784
I cannot believe how long
it took me to work out
577
00:28:37,784 --> 00:28:40,319
that I needed to change
the temperature of the water
578
00:28:40,319 --> 00:28:41,954
for these rice noodles.
579
00:28:41,954 --> 00:28:44,290
We're just gonna with,
like, really hot water now
580
00:28:44,290 --> 00:28:46,192
to see what happens.
581
00:28:48,627 --> 00:28:51,764
Somehow, even though I've tried
to be so ahead of this cook,
582
00:28:51,764 --> 00:28:55,267
I'm now left with less than 15
minutes to make these rice noodles.
583
00:28:55,267 --> 00:28:57,203
This is the lucky batch number five.
584
00:28:58,404 --> 00:29:00,272
But I also need to get
this broth out.
585
00:29:02,074 --> 00:29:04,443
Strain it, get the oil off
and balance it.
586
00:29:06,946 --> 00:29:09,782
Gosh, I'm just trying
desperately to finish.
587
00:29:09,782 --> 00:29:12,318
Get out. Get out.
588
00:29:12,318 --> 00:29:14,353
You got this?
Yep.
589
00:29:14,353 --> 00:29:16,422
Yeah?
Come on, you've got this!
590
00:29:16,422 --> 00:29:17,589
Grace. Come on.
591
00:29:21,727 --> 00:29:23,229
Ooh, it's spitting.
592
00:29:24,430 --> 00:29:25,697
Thanks, Jock. Thank you.
593
00:29:26,698 --> 00:29:28,267
Come on. Come on, Theo!
594
00:29:28,267 --> 00:29:31,270
Alright. Now I've gotta go.
595
00:29:34,106 --> 00:29:35,541
It's D-day.
596
00:29:36,775 --> 00:29:39,578
I don't know if I've done
a great job or not.
597
00:29:40,579 --> 00:29:43,515
In the beginning, I didn't know
what I was doing before with
the broth.
598
00:29:43,515 --> 00:29:45,451
When I open the lid,
599
00:29:45,451 --> 00:29:48,154
I'm gonna taste something
that either tastes really good
600
00:29:48,154 --> 00:29:50,857
or tastes... really bad.
601
00:29:53,259 --> 00:29:54,894
It's like a fingers-crossed
moment.
602
00:30:07,173 --> 00:30:09,341
Alright. Now I've gotta go.
603
00:30:09,341 --> 00:30:13,712
Yeah! Whoo!
604
00:30:13,712 --> 00:30:16,682
Now, remember what you have to do
605
00:30:16,682 --> 00:30:19,585
once the pressure cooker's
open - strain, season, perfect.
606
00:30:19,585 --> 00:30:22,989
Whoo! Come on, Theo!
607
00:30:22,989 --> 00:30:24,323
It's D-day.
608
00:30:25,391 --> 00:30:26,592
When I open the lid,
609
00:30:26,592 --> 00:30:28,895
I'm gonna taste something
that either tastes really good
610
00:30:28,895 --> 00:30:31,430
or tastes really... bad.
611
00:30:35,902 --> 00:30:37,169
I open the lid.
612
00:30:37,169 --> 00:30:40,039
I get hit with this waft of beef,
613
00:30:40,039 --> 00:30:43,375
aromas of the aromats, the spices.
614
00:30:44,576 --> 00:30:46,578
How goes it?
615
00:30:46,578 --> 00:30:47,813
I think it goes OK.
616
00:30:47,813 --> 00:30:49,081
Ooh.
Ooh, yeah!
617
00:30:49,081 --> 00:30:50,983
Smelling good, Theo.
618
00:30:50,983 --> 00:30:52,451
Smells divine.
Thanks, Luke.
619
00:30:52,451 --> 00:30:53,953
And look at your penis. Oh.
620
00:30:53,953 --> 00:30:55,988
I mean, your bull's penis.
621
00:30:55,988 --> 00:30:59,491
I reckon I've only heard that
a couple of times in my life.
622
00:30:59,491 --> 00:31:01,827
Shall I back away slowly?
623
00:31:01,827 --> 00:31:03,930
Yeah, it's looking really
great. Thank you.
624
00:31:03,930 --> 00:31:05,731
And I think
what's a really good sign
625
00:31:05,731 --> 00:31:07,499
is the transformation of
textures on the meat.
626
00:31:07,499 --> 00:31:09,301
That means it's... Absolutely,
yeah. You can see it.
627
00:31:09,301 --> 00:31:11,837
...it's given everything good
into that broth.
628
00:31:11,837 --> 00:31:13,205
I'm so happy.
629
00:31:13,205 --> 00:31:16,108
See, from the beginning of the
cook to the end of the cook,
630
00:31:16,108 --> 00:31:19,145
you're a whole different Theo
and that is an excellent thing.
631
00:31:19,145 --> 00:31:21,948
That's exactly what you want to
get out of this, don't you, you
know?
632
00:31:21,948 --> 00:31:23,449
Come on, Theo. Good one, buddy.
633
00:31:24,550 --> 00:31:26,318
It looks the way
it's supposed to look.
634
00:31:26,318 --> 00:31:28,254
It smells the way
it's supposed to smell.
635
00:31:28,254 --> 00:31:30,889
Have I done something here?
Have I actually done this?
636
00:31:32,925 --> 00:31:36,828
Now I'm gonna reduce it a
little bit and season and... and balance
637
00:31:36,828 --> 00:31:38,530
and this is where
it's gonna come down
638
00:31:38,530 --> 00:31:41,100
to whether I'm meant
to be here or not.
639
00:31:42,434 --> 00:31:44,803
I'm just adding some sugar
to try and balance it a bit.
640
00:31:44,803 --> 00:31:49,308
Uh, it's tasting a bit
too salty maybe.
641
00:31:49,308 --> 00:31:51,877
Oh, they look good, Gracie.
642
00:31:51,877 --> 00:31:54,813
Beautiful. Well done!
643
00:31:54,813 --> 00:31:56,815
Whoo-hoo!
They taste like noodles.
644
00:31:56,815 --> 00:31:59,451
Yay! Look at that!
645
00:31:59,451 --> 00:32:01,053
Finally happy.
646
00:32:01,053 --> 00:32:03,956
Oh, well done. Hey?
Let's go!
647
00:32:03,956 --> 00:32:07,026
Time to taste, season,
adjust and finalise,
648
00:32:07,026 --> 00:32:08,727
'cause there's only
five minutes to go.
649
00:32:08,727 --> 00:32:10,562
Come on, come on!
650
00:32:12,999 --> 00:32:14,833
Oh, not quite. Oh, almost.
651
00:32:14,833 --> 00:32:17,603
Nup, you gotta put
'em in. MAN: Dump them in.
Dump them.
652
00:32:19,438 --> 00:32:21,240
Grace.
Yep?
653
00:32:21,240 --> 00:32:24,010
Now's the time where you start
tasting the original
654
00:32:24,010 --> 00:32:26,412
and you start trying to work
out the level of fish sauce,
655
00:32:26,412 --> 00:32:29,315
the level of salt, the level of
sweetness, herbs, OK?
656
00:32:29,315 --> 00:32:30,349
Yep. Thanks, Jock.
657
00:32:31,417 --> 00:32:33,385
Now I have a matter of minutes
658
00:32:33,385 --> 00:32:36,788
to try replicate the flavours
in Luke's broth.
659
00:32:38,257 --> 00:32:40,759
And I'm tasting his broth,
660
00:32:40,759 --> 00:32:43,395
and it's so beautiful and delicate.
661
00:32:43,395 --> 00:32:47,066
I need to try my best with the
ingredients that we've been given
662
00:32:47,066 --> 00:32:49,801
to balance them out
as closely as possible.
663
00:32:49,801 --> 00:32:51,670
Grace.
Hello.
664
00:32:51,670 --> 00:32:54,306
We're straining, we're
balancing, we're reducing.
665
00:32:54,306 --> 00:32:55,507
Yep. We are.
666
00:32:55,507 --> 00:32:57,743
The broth needs to be nice
and clear as well.
667
00:32:57,743 --> 00:32:58,877
Yep.
668
00:32:58,877 --> 00:33:00,346
This is looking
quite fatty and cloudy.
669
00:33:00,346 --> 00:33:02,281
Yep. So...
So let's skim the top off.
670
00:33:02,281 --> 00:33:03,415
Skim the top?
Yeah.
671
00:33:03,415 --> 00:33:05,251
Little bit of fat, not too
much. Sure.
672
00:33:05,251 --> 00:33:06,852
Thank you so much.
Good luck, good luck.
673
00:33:06,852 --> 00:33:08,420
Nice one, Adi.
674
00:33:09,988 --> 00:33:11,090
Noodles have gotten cooked.
675
00:33:11,090 --> 00:33:13,559
Oh, it's just such a relief
to have noodles in the bowl.
676
00:33:13,559 --> 00:33:15,061
Like, otherwise, I'm not
serving pho.
677
00:33:16,095 --> 00:33:17,629
I don't even know
678
00:33:17,629 --> 00:33:20,066
if they are definitely like
Luke's, but they are done.
679
00:33:21,333 --> 00:33:24,470
Don't drop it, don't drop it,
don't drop it. Holy shit.
680
00:33:25,471 --> 00:33:28,140
I'm straining the broth.
I pass it through my chinois.
681
00:33:28,140 --> 00:33:30,076
It still has a lot of fat on top.
682
00:33:30,076 --> 00:33:32,878
Now, you do want a little bit
of fat on top of your pho,
683
00:33:32,878 --> 00:33:34,813
but you don't want a thick oil spill.
684
00:33:34,813 --> 00:33:37,983
Need to skim all this off, so
still got a bit of work to do.
685
00:33:39,885 --> 00:33:43,955
I now need to pass it through
an oil sieve and another chinois.
686
00:33:43,955 --> 00:33:47,159
Pass it through, fish sauce,
lime, sugar, salt.
687
00:33:47,159 --> 00:33:50,862
Balance, balance,
balance, balance, balance,
balance, balance.
688
00:33:50,862 --> 00:33:52,064
I need to push.
689
00:33:52,064 --> 00:33:55,601
Heads-up, everybody.
Two minutes to go!
690
00:33:55,601 --> 00:33:58,837
Come on! You can do it!
691
00:33:58,837 --> 00:34:01,173
Trying to strain this
a bit more.
692
00:34:01,173 --> 00:34:02,374
Let's go!
693
00:34:05,077 --> 00:34:07,946
I wanted to be relaxed
tasting Luke's soup,
694
00:34:07,946 --> 00:34:10,416
tasting mine and gently
balancing it,
695
00:34:10,416 --> 00:34:13,519
and now I've got no time at all
to do that.
696
00:34:13,519 --> 00:34:18,290
Rock salt's just gonna
take too long to dissolve.
697
00:34:18,290 --> 00:34:20,126
Luke, why'd you do that to me?
698
00:34:20,126 --> 00:34:22,161
I haven't had time to taste my meat,
699
00:34:22,161 --> 00:34:25,164
I don't know if my bull's penis
is gelatinous enough.
700
00:34:25,164 --> 00:34:29,067
I don't know if my broth
tastes the same as Luke's.
701
00:34:29,067 --> 00:34:31,137
This is gonna come down
to a lot of luck
702
00:34:31,137 --> 00:34:33,172
and I didn't wanna
leave it up to luck.
703
00:34:33,172 --> 00:34:35,174
One minute to go!
704
00:34:35,174 --> 00:34:37,109
Come on!
705
00:34:37,109 --> 00:34:38,944
Let's go, let's go!
Come on, Gracie.
706
00:34:38,944 --> 00:34:40,312
Come on!
Come on!
707
00:34:42,314 --> 00:34:44,483
I'm tasting Luke's,
I'm tasting mine.
708
00:34:44,483 --> 00:34:47,319
I'm referencing, I'm balancing,
709
00:34:47,319 --> 00:34:49,855
I'm putting a little bit
more sugar in mine.
710
00:34:49,855 --> 00:34:51,490
A little bit more fish sauce.
711
00:34:51,490 --> 00:34:53,459
More fish sauce.
712
00:34:53,459 --> 00:34:55,327
I think I'm getting there.
713
00:34:55,327 --> 00:34:57,929
I think I'm figuring out
what they mean by 'balancing'.
714
00:34:59,465 --> 00:35:01,900
Pretty good.
Let's have it, gantry!
715
00:35:01,900 --> 00:35:05,437
10, 9, 8,
716
00:35:05,437 --> 00:35:08,407
7, 6, 5,
717
00:35:08,407 --> 00:35:12,110
4, 3, 2, 1.
718
00:35:12,110 --> 00:35:13,879
That's it!
719
00:35:15,481 --> 00:35:18,850
Theo!
I think it's pretty good!
720
00:35:18,850 --> 00:35:21,553
Oh, Adi, sweetie.
721
00:35:21,553 --> 00:35:24,956
Oh, my God!
Ohhhh! Adi!
722
00:35:27,993 --> 00:35:29,561
Holy moly.
723
00:35:29,561 --> 00:35:32,698
Oh, my gosh, guys. Good job.
724
00:35:36,502 --> 00:35:37,969
Onya, Theo.
Go, Theo.
725
00:35:37,969 --> 00:35:39,271
Thanks, guys.
Good luck.
726
00:35:39,271 --> 00:35:40,506
You've got this.
Thank you.
727
00:35:42,841 --> 00:35:44,543
I'm really proud of myself today.
728
00:35:44,543 --> 00:35:45,944
Theo.
729
00:35:45,944 --> 00:35:47,413
Hey, everybody.
How you going, mate?
730
00:35:47,413 --> 00:35:49,047
Hi.
Yeah, very good.
731
00:35:49,047 --> 00:35:52,318
I knew that I was gonna finish
a dish because I never give up,
732
00:35:52,318 --> 00:35:55,421
but I can't believe
how well I've done today.
733
00:35:57,756 --> 00:35:59,157
I'm so happy with myself.
734
00:35:59,157 --> 00:36:00,626
Righto.
Wow.
735
00:36:00,626 --> 00:36:01,993
Theo.
Here we go.
736
00:36:01,993 --> 00:36:03,495
Hello, everyone.
737
00:36:03,495 --> 00:36:05,130
Hi.
Hello, mate!
738
00:36:14,072 --> 00:36:17,476
You come off the back of a cook
where you didn't really think
739
00:36:17,476 --> 00:36:20,312
at the beginning of that cook
that you were gonna get
through this.
740
00:36:20,312 --> 00:36:21,747
No.
And now you have.
741
00:36:21,747 --> 00:36:23,315
And you're happy with it. Mm.
742
00:36:23,315 --> 00:36:27,453
Sitting there right now,
what's the goal?
743
00:36:27,453 --> 00:36:30,889
The goal is... to win it,
to be honest.
744
00:36:30,889 --> 00:36:31,990
Love it!
Yes!
745
00:36:31,990 --> 00:36:33,592
Like, and I think I can.
746
00:36:33,592 --> 00:36:35,193
And that's what, like...
747
00:36:36,262 --> 00:36:38,330
Yeah, it's giving me a lot of hope.
748
00:36:38,330 --> 00:36:41,500
Can I just say...
'Cause I was the same.
749
00:36:41,500 --> 00:36:42,501
Yeah.
750
00:36:42,768 --> 00:36:46,071
Went in and I was like, "If I
last a day, fist-pumping."
751
00:36:46,071 --> 00:36:47,072
Yeah.
752
00:36:47,072 --> 00:36:49,641
And then I started to last
a few more days.
753
00:36:49,641 --> 00:36:53,545
And I started to get
competitive, but I was
competitive with myself.
754
00:36:53,545 --> 00:36:55,146
Yeah.
So lean into that.
755
00:36:55,146 --> 00:36:57,549
Be competitive every time
you walk in this kitchen.
756
00:36:58,817 --> 00:37:01,353
I think we're gonna taste.
Appreciate it. Thank you.
757
00:37:04,390 --> 00:37:06,558
Here you go, Jock. Alright.
758
00:37:07,859 --> 00:37:09,661
Feels really nice.
759
00:37:12,764 --> 00:37:14,666
His noodles look good too. Mm.
760
00:37:14,666 --> 00:37:16,602
The noodles look... Nice.
761
00:37:16,602 --> 00:37:19,605
That's pretty good, huh?
Nice and long.
762
00:37:21,373 --> 00:37:23,409
Ready. Thank you.
763
00:37:38,156 --> 00:37:40,426
Nice slurpy noodles. Mm.
764
00:37:40,426 --> 00:37:41,960
What you want.
765
00:37:41,960 --> 00:37:44,296
Well, this is very good.
766
00:37:44,296 --> 00:37:46,898
It's very close to yours, mate.
Mm. Absolutely.
767
00:37:46,898 --> 00:37:50,369
Let's start with the broth.
It's packed full of flavour.
768
00:37:50,369 --> 00:37:52,571
It is rich but clean.
769
00:37:52,571 --> 00:37:53,739
Yep.
770
00:37:53,839 --> 00:37:57,609
The noodles have got great
bite, they're a great texture.
771
00:37:57,609 --> 00:37:59,277
Perfect.
772
00:37:59,277 --> 00:38:00,646
I'm so impressed.
773
00:38:00,646 --> 00:38:02,681
It's jam-packed full of flavour.
774
00:38:02,681 --> 00:38:04,350
The short ribs
that he's put in there.
775
00:38:04,350 --> 00:38:07,519
You know, the bull's penis was
packed full of it as well,
right?
776
00:38:07,519 --> 00:38:11,056
So he's really allowed the
texture of that to come through.
777
00:38:11,056 --> 00:38:13,392
The seasoning
is really good as well.
778
00:38:13,392 --> 00:38:15,527
I think he's done it
really, really well.
779
00:38:15,527 --> 00:38:17,763
I'm excited because you're
excited. Yeah.
780
00:38:17,763 --> 00:38:23,201
To have someone cook without a
recipe and do it as well as
Theo did,
781
00:38:23,201 --> 00:38:24,436
it's written all over your face.
782
00:38:24,436 --> 00:38:25,571
I love it.
783
00:38:25,571 --> 00:38:27,172
I loved everything in that bowl.
784
00:38:27,172 --> 00:38:29,641
I thought it was...
785
00:38:29,641 --> 00:38:31,142
...pretty close to perfect. Yep.
786
00:38:31,142 --> 00:38:36,014
It's a sign that this
competition for Theo, it's all
up there.
787
00:38:36,014 --> 00:38:39,284
For someone to be able
to adapt as quick as he did,
788
00:38:39,284 --> 00:38:42,521
you know, on the noodles, on
the broth, on the whole thing,
789
00:38:42,521 --> 00:38:44,990
it's... it's special.
790
00:38:48,059 --> 00:38:49,761
Good luck, Gracie.
Thank you.
791
00:38:51,630 --> 00:38:55,534
There were lots of times today
that I felt like just giving up.
792
00:38:55,534 --> 00:38:58,303
Those noodles almost got
the best of me.
793
00:38:58,303 --> 00:39:00,271
But I finished.
794
00:39:00,271 --> 00:39:01,473
Grace.
Hi, Grace.
795
00:39:01,473 --> 00:39:03,241
Hello.
How you going?
796
00:39:03,241 --> 00:39:05,343
Good. How are you all?
Good, thank you.
797
00:39:05,343 --> 00:39:06,812
Alright.
798
00:39:07,813 --> 00:39:11,783
I have given this my absolute
best in the time that we've
been given
799
00:39:11,783 --> 00:39:15,954
and I'm hoping that it might be
enough to keep me safe today.
800
00:39:17,789 --> 00:39:19,825
Alright.
Here we go.
801
00:39:34,740 --> 00:39:36,074
In the mood to cook?
802
00:39:36,074 --> 00:39:37,843
Grab your aprons and try
803
00:39:37,843 --> 00:39:40,912
these delicious
MasterChef-approved recipes
804
00:39:40,912 --> 00:39:42,380
on 10 play.
805
00:39:43,749 --> 00:39:45,083
Grace.
806
00:39:47,052 --> 00:39:50,021
Have you come to terms with
the possibility
807
00:39:50,021 --> 00:39:52,858
that you could be going home?
808
00:39:52,858 --> 00:39:55,093
You never feel safe in a black apron.
809
00:39:55,093 --> 00:39:58,329
Um... this very well could be
my last day here.
810
00:39:58,329 --> 00:40:02,100
But I'm so... so proud
that I got this far.
811
00:40:03,168 --> 00:40:04,836
Alright, well, thank you so much.
812
00:40:04,836 --> 00:40:06,638
We'll taste your bowl of food.
Thank you.
813
00:40:06,638 --> 00:40:08,273
Thanks, Grace.
See you, Grace.
814
00:40:08,273 --> 00:40:09,340
Thank you.
815
00:40:12,010 --> 00:40:13,912
What do we think?
816
00:40:15,146 --> 00:40:16,815
Luke, how does it look?
817
00:40:24,990 --> 00:40:27,526
There's quite a thick layer of
fat over the top there.
818
00:40:32,330 --> 00:40:34,666
It's an interesting thing
about pho.
819
00:40:34,666 --> 00:40:37,235
You can really smell
the fat content.
820
00:40:37,235 --> 00:40:38,470
Yeah.
821
00:40:40,205 --> 00:40:41,940
Just gotta taste the flavour. Yeah.
822
00:40:58,056 --> 00:41:00,091
I think what she did do well
were the noodles.
823
00:41:00,091 --> 00:41:02,894
Noodles are great. Nice and
bouncy and silky and soft.
824
00:41:02,894 --> 00:41:05,196
Seasoning - I think it's good.
825
00:41:05,196 --> 00:41:07,899
The fish sauce, to the palm sugar.
826
00:41:07,899 --> 00:41:09,601
Um, but in terms of everything else,
827
00:41:09,601 --> 00:41:11,202
I think she's just
off the mark slightly.
828
00:41:11,202 --> 00:41:13,605
My mouth is covered with greasy fat.
829
00:41:13,605 --> 00:41:14,640
Yeah.
830
00:41:14,640 --> 00:41:17,609
She's roasted them at the
beginning. Mm.
831
00:41:19,010 --> 00:41:22,380
And so I found it heavy,
I found it greasy.
832
00:41:22,380 --> 00:41:23,882
It's somewhere between, you know,
833
00:41:23,882 --> 00:41:25,884
when we make a classic
French beef stock, for example,
834
00:41:25,884 --> 00:41:27,986
and it's got
that robustness about it.
835
00:41:27,986 --> 00:41:28,987
Yes.
836
00:41:28,987 --> 00:41:31,823
It's not as clean and fresh
as your one,
837
00:41:31,823 --> 00:41:34,560
where they've just been
blanched and scrubbed and cleaned
838
00:41:34,560 --> 00:41:37,095
in natural sort of
light beef flavour.
839
00:41:37,095 --> 00:41:39,364
And I have to say,
I loved the noodles.
840
00:41:39,364 --> 00:41:41,499
I thought they were silky,
they were slippery,
841
00:41:41,499 --> 00:41:43,368
they had a nice texture about them.
842
00:41:43,368 --> 00:41:46,705
But for me, when you bring
that bowl up to your face
843
00:41:46,705 --> 00:41:48,139
and inhale that aroma,
844
00:41:48,139 --> 00:41:50,842
it feels a little muddy,
a little cloudy.
845
00:41:50,842 --> 00:41:53,111
It's not as good as it could
be. Yep.
846
00:41:55,480 --> 00:41:57,583
All the best, Adi.
Good luck, Adi.
847
00:41:59,751 --> 00:42:02,087
The more I'm thinking
about this dish,
848
00:42:02,087 --> 00:42:04,590
the more I'm thinking, "Adi,
you might have stuffed this
up."
849
00:42:04,590 --> 00:42:06,291
Hi, Adi.
850
00:42:06,291 --> 00:42:07,959
Hi, guys.
851
00:42:07,959 --> 00:42:11,963
"You didn't give yourself
enough time to balance out the
pho."
852
00:42:11,963 --> 00:42:14,532
God, I couldn't have asked for more.
853
00:42:14,532 --> 00:42:15,834
I got pho today
854
00:42:15,834 --> 00:42:19,037
and I still feel like I'm going home.
855
00:42:28,747 --> 00:42:31,149
Adi.
Hi, Andy.
856
00:42:31,149 --> 00:42:32,584
First Pressure Test. Yeah.
857
00:42:32,584 --> 00:42:35,153
I really felt like this was
my challenge to lose today.
858
00:42:35,153 --> 00:42:37,122
I wasn't fazed by
the lack of a recipe
859
00:42:37,122 --> 00:42:39,390
'cause I have a recipe in my head.
860
00:42:39,390 --> 00:42:41,226
And I'd just be gutted.
861
00:42:41,226 --> 00:42:44,863
And to feel like I got so close
to top 10, which is like a milestone,
862
00:42:44,863 --> 00:42:47,132
I'd... I'd be gutted.
863
00:42:47,132 --> 00:42:50,836
The reality is there could be
some little hidden detail in there
864
00:42:50,836 --> 00:42:52,871
that actually sends you home.
865
00:42:52,871 --> 00:42:54,105
Yes.
866
00:42:54,105 --> 00:42:56,174
I think we're gonna taste.
Thanks, guys.
867
00:42:56,174 --> 00:42:57,643
Thank you.
Thank you.
868
00:42:57,643 --> 00:42:59,110
Thanks, Adi.
869
00:43:02,580 --> 00:43:04,182
Presented nicely. Yeah.
870
00:43:05,450 --> 00:43:07,919
The short rib looks quite good.
871
00:43:07,919 --> 00:43:09,087
Yeah.
872
00:43:16,628 --> 00:43:18,063
Thank you.
873
00:43:18,063 --> 00:43:20,431
It smells good.
874
00:43:42,553 --> 00:43:45,590
I think I was expecting a
little bit more, to be honest.
875
00:43:45,590 --> 00:43:47,993
One thing she did get right
is the clarity of the broth.
876
00:43:47,993 --> 00:43:49,494
Yes.
It's beautiful and clean.
877
00:43:49,494 --> 00:43:52,664
And she really hustled
to get her stock on
878
00:43:52,664 --> 00:43:54,700
and in the pressure cooker first
879
00:43:54,700 --> 00:43:57,468
and it's meant that all of the
protein is cooked so well.
880
00:43:57,468 --> 00:43:59,537
Um, but the broth,
881
00:43:59,537 --> 00:44:01,239
it's got so much potential.
882
00:44:01,239 --> 00:44:02,708
The spice is nice,
883
00:44:02,708 --> 00:44:04,509
but with a little bit
more seasoning,
884
00:44:04,509 --> 00:44:07,178
it really would have taken it
somewhere near yours.
885
00:44:07,178 --> 00:44:08,479
I agree.
886
00:44:08,613 --> 00:44:11,750
I feel like if the flavours
were concentrated a little bit more,
887
00:44:11,750 --> 00:44:13,719
a little more fish sauce,
a little bit more sugar,
888
00:44:13,719 --> 00:44:16,722
then we're really rocking and
rolling here, I think.
889
00:44:16,722 --> 00:44:18,656
The fragrance was... was great.
890
00:44:18,656 --> 00:44:22,627
I think the ratio of the cloves
to the cinnamon, the cassia
891
00:44:22,627 --> 00:44:24,162
and the black cardamom was
spot-on.
892
00:44:24,162 --> 00:44:26,064
The seasoning let her down.
893
00:44:26,064 --> 00:44:27,933
I thought if anyone
was actually gonna give us
894
00:44:27,933 --> 00:44:30,468
as close as possible to yours,
it would be Adi today.
895
00:44:30,468 --> 00:44:32,971
Agree. Just goes to show, you
never know.
896
00:44:45,083 --> 00:44:47,618
Thank you for cooking my pho
with the short rib
897
00:44:47,618 --> 00:44:49,921
and adding those bulls' penis
to it, guys.
898
00:44:49,921 --> 00:44:51,122
Thank you so much. Thank you.
899
00:44:51,122 --> 00:44:53,258
Give it up for Luke
Nguyen. JOCK: Yeah!
900
00:45:01,800 --> 00:45:03,301
Even without a recipe,
901
00:45:03,301 --> 00:45:06,571
one of you still managed
to produce something
902
00:45:06,571 --> 00:45:10,108
as close as it could be to
Luke's without being identical.
903
00:45:11,542 --> 00:45:13,845
The broth was luxurious.
904
00:45:13,845 --> 00:45:15,680
The noodles were spot-on.
905
00:45:17,448 --> 00:45:20,151
That pho was cooked by...
906
00:45:22,587 --> 00:45:23,588
...Theo.
907
00:45:23,588 --> 00:45:25,791
Oh, Theo.
908
00:45:25,791 --> 00:45:28,193
Oh, buddy!
909
00:45:28,193 --> 00:45:29,360
Oh!
910
00:45:29,360 --> 00:45:30,428
Well done.
911
00:45:30,428 --> 00:45:32,663
Yes!
912
00:45:33,965 --> 00:45:35,466
I really never would have thought
913
00:45:35,466 --> 00:45:38,669
that mine would be
the top dish today, no way.
914
00:45:38,669 --> 00:45:40,205
Oh, man!
915
00:45:40,205 --> 00:45:41,840
Adi and Grace...
916
00:45:43,208 --> 00:45:47,378
...for one of you, the
MasterChef adventure ends here.
917
00:45:49,080 --> 00:45:50,548
It came down to your broths.
918
00:45:53,118 --> 00:45:57,688
Adi... your broth lacked seasoning.
919
00:45:57,688 --> 00:45:59,257
Grace...
920
00:46:01,526 --> 00:46:03,728
...you didn't skim
the fat off correctly.
921
00:46:04,863 --> 00:46:07,298
And that left us
with a greasy mouthful,
922
00:46:07,298 --> 00:46:11,036
which is why I'm sorry,
Grace, you're going home.
923
00:46:13,338 --> 00:46:15,140
I'm sorry, honey.
It's OK.
924
00:46:16,574 --> 00:46:18,009
Wow.
925
00:46:19,144 --> 00:46:21,546
Oh, Grace, please don't let
this one cook
926
00:46:21,546 --> 00:46:24,349
overshadow all of
the incredible dishes
927
00:46:24,349 --> 00:46:26,684
that you've brought us here
in the MasterChef kitchen.
928
00:46:30,655 --> 00:46:33,491
It's clear to us
that you love to cook.
929
00:46:35,827 --> 00:46:41,066
And we hope that you throw
yourself into it even more as
time goes on.
930
00:46:41,066 --> 00:46:44,735
This has just been the coolest
life experience ever.
931
00:46:44,735 --> 00:46:47,705
I'm so proud of what
I've been able to achieve here
932
00:46:47,705 --> 00:46:50,641
and... ..yeah,
I'm excited for what's next.
933
00:46:50,641 --> 00:46:52,677
Grace, it's been
absolutely incredible
934
00:46:52,677 --> 00:46:54,679
to watch you over
the last couple of months.
935
00:46:54,679 --> 00:46:57,348
But for now, I'm sorry,
it's time to say goodbye.
936
00:46:57,348 --> 00:46:58,583
Thank you.
937
00:46:58,583 --> 00:46:59,951
I'm sorry, honey.
938
00:47:03,288 --> 00:47:06,657
This competition has
skyrocketed my love and
passion for food.
939
00:47:06,657 --> 00:47:08,459
Thank you for everything.
Well done, Grace.
940
00:47:08,459 --> 00:47:09,494
No, thank you.
941
00:47:09,694 --> 00:47:12,263
But I'm definitely going
to take what I've learned here
942
00:47:12,263 --> 00:47:14,499
and I'm excited to use it
in the real world.
943
00:47:14,499 --> 00:47:16,301
Thanks, Jock.
Thanks for cooking for us.
944
00:47:16,301 --> 00:47:18,103
Well done. Well done. Alright.
945
00:47:21,639 --> 00:47:26,244
I've really, really tried to
put all of my heart and soul
into it.
946
00:47:26,244 --> 00:47:29,014
Give it up for Grace,
everybody!
947
00:47:29,014 --> 00:47:32,783
And I would hope
that my boys can grow up
948
00:47:32,783 --> 00:47:35,921
to also put their heart and
soul to everything that they do.
949
00:47:40,058 --> 00:47:42,160
I really hope I've made them proud.
950
00:47:45,696 --> 00:47:48,566
It's always tough when someone
leaves the MasterChef kitchen.
951
00:47:48,566 --> 00:47:51,569
But let's take nothing away
from this moment.
952
00:47:51,569 --> 00:47:53,939
It's official.
953
00:47:53,939 --> 00:47:58,143
You are the top 10
for MasterChef 2023!
954
00:47:58,143 --> 00:48:00,811
Yes, you are!
955
00:48:08,319 --> 00:48:11,356
Tomorrow night
on MasterChef Australia...
956
00:48:11,356 --> 00:48:13,624
Curtis Stone!
957
00:48:13,624 --> 00:48:14,825
Oh, my God!
958
00:48:14,825 --> 00:48:17,528
...this huge Aussie legend...
959
00:48:17,528 --> 00:48:20,731
Holy crap, Curtis Stone!
960
00:48:20,731 --> 00:48:23,801
...takes our top 10
under his wing.
961
00:48:23,801 --> 00:48:25,670
This is a lot.
You ready to move tonight?
962
00:48:25,670 --> 00:48:27,372
Yes, Chef!
But...
963
00:48:27,372 --> 00:48:29,207
Curtis is
in the thick of it.
964
00:48:29,207 --> 00:48:30,308
He's got two kitchens
965
00:48:30,308 --> 00:48:31,609
to try and hustle here.
966
00:48:31,609 --> 00:48:32,743
Let's go. Come on!
967
00:48:32,743 --> 00:48:34,145
Can they live up to
968
00:48:34,145 --> 00:48:36,647
his Michelin-star
standard?
969
00:48:36,647 --> 00:48:38,649
This steak's not cooked.
Refire it. Take it back.
970
00:48:38,649 --> 00:48:40,986
All of them?
All of them.
971
00:48:45,790 --> 00:48:48,126
Captions by Red Bee Media