1 00:00:07,341 --> 00:00:09,910 Previously on MasterChef Australia. 2 00:00:09,910 --> 00:00:13,781 Josh Niland! 3 00:00:13,781 --> 00:00:16,517 This Australian fish legend... 4 00:00:16,517 --> 00:00:18,986 It's a beautiful John Dory. 5 00:00:18,986 --> 00:00:20,188 ...schooled them 6 00:00:20,188 --> 00:00:24,192 with his incredible nose-to-tail-fin butchery. 7 00:00:24,192 --> 00:00:27,395 The way he deconstructs fish is spectacular. 8 00:00:27,395 --> 00:00:28,629 Then... 9 00:00:28,629 --> 00:00:32,400 The pressure seems to be on me being the fish guy. 10 00:00:32,400 --> 00:00:35,736 ...they took the unusual suspects 11 00:00:35,736 --> 00:00:39,173 and made them something extraordinary. 12 00:00:39,173 --> 00:00:41,342 If there's anyone in, probably, the world 13 00:00:41,342 --> 00:00:42,376 who can inspire you 14 00:00:42,576 --> 00:00:45,813 to do weird and wonderful things with fish, it's him. 15 00:00:45,813 --> 00:00:48,716 It's really yummy. You've done a great job. 16 00:00:48,716 --> 00:00:51,419 The fish was cooked beautifully. So good. 17 00:00:51,419 --> 00:00:53,754 That was dynamite. It's perfect. 18 00:00:53,754 --> 00:00:55,022 Oh! 19 00:00:55,022 --> 00:00:57,391 You'd be happy to serve that? Absolutely. 20 00:01:00,494 --> 00:01:03,597 Tonight, the bottom three 21 00:01:03,597 --> 00:01:07,335 face a Pressure Test with a tasty twist... 22 00:01:07,335 --> 00:01:09,970 There's no giving up. You just have to keep trying. 23 00:01:09,970 --> 00:01:13,874 ...from another Australian legend. 24 00:01:29,690 --> 00:01:31,859 How's everyone feeling? 25 00:01:31,859 --> 00:01:34,762 Feeling alright. Trying to stay calm. 26 00:01:36,029 --> 00:01:38,399 It's my first time in the Pressure Test. 27 00:01:38,399 --> 00:01:42,570 I actually haven't been close to going home this whole competition. 28 00:01:43,871 --> 00:01:47,175 I hate feeling like this could be my last day in the kitchen. 29 00:02:05,025 --> 00:02:08,128 Good morning, everybody. Good morning. 30 00:02:08,128 --> 00:02:09,430 Adi, how you feeling today? 31 00:02:09,430 --> 00:02:13,267 First Pressure Test. But I'm just compartmentalising the day. 32 00:02:13,267 --> 00:02:16,103 So I'm not thinking about what all this means. 33 00:02:16,103 --> 00:02:17,671 Just gonna cook. 34 00:02:17,671 --> 00:02:20,341 I've scheduled the breakdown for later, so it's all good. 35 00:02:21,809 --> 00:02:23,811 Classic type A personality. 36 00:02:23,811 --> 00:02:24,945 Yeah. 37 00:02:24,945 --> 00:02:27,681 Grace. You've been in a Pressure Test before. 38 00:02:27,681 --> 00:02:29,983 It's never fun wearing the black apron, 39 00:02:29,983 --> 00:02:33,187 but you get to learn, you get to do something brand-new, 40 00:02:33,187 --> 00:02:36,524 and I'm gonna read the recipe properly this time. 41 00:02:37,525 --> 00:02:39,026 In my last Pressure Test, 42 00:02:39,026 --> 00:02:41,161 I was really rushing my way through it, 43 00:02:41,161 --> 00:02:43,797 which caused me to miss a few steps along the way, 44 00:02:43,797 --> 00:02:47,968 so today my strategy is to stay really focused 45 00:02:47,968 --> 00:02:51,272 and really methodically work through the recipe. 46 00:02:51,272 --> 00:02:53,474 Alright, you know what's at stake today. 47 00:02:53,474 --> 00:02:57,778 By the end of this Pressure Test, one of you will be going home. 48 00:03:00,614 --> 00:03:02,383 Now, to today's challenge. 49 00:03:03,384 --> 00:03:07,488 It has been set by a sensational chef. 50 00:03:07,488 --> 00:03:09,290 Loved locally, 51 00:03:09,290 --> 00:03:14,962 known internationally for delicious authentic Vietnamese cuisine. 52 00:03:18,532 --> 00:03:22,970 He opened his first restaurant, Red Lantern, in 2002 in Sydney 53 00:03:22,970 --> 00:03:25,138 and the success was immediate. 54 00:03:26,307 --> 00:03:29,142 He's written cookbooks. He's hosted TV shows. 55 00:03:29,142 --> 00:03:31,812 If we're talking about Aussie legends, 56 00:03:31,812 --> 00:03:34,515 he is a prime example. 57 00:03:34,515 --> 00:03:36,016 Oh, my gosh! 58 00:03:37,451 --> 00:03:39,253 Please welcome... 59 00:03:40,421 --> 00:03:41,489 ...Luke Nguyen! 60 00:03:48,429 --> 00:03:50,130 Hey. 61 00:03:51,865 --> 00:03:54,868 Luke's in the house. Like, could this be my dream come true? 62 00:03:54,868 --> 00:03:56,637 Hey, folks! How are ya? 63 00:03:56,637 --> 00:03:59,307 Wah! 64 00:03:59,307 --> 00:04:03,076 I love Vietnamese food. I love banh xeo, I love banh mi. 65 00:04:03,076 --> 00:04:05,913 I...I just love this cuisine. 66 00:04:07,815 --> 00:04:10,684 Luke, bloody great to have you back in the MasterChef kitchen. 67 00:04:10,684 --> 00:04:13,186 So good to be back, Andy. How's things in the restaurants? 68 00:04:13,186 --> 00:04:17,257 Excellent. Red Lantern, we just celebrated 20 years! 69 00:04:17,257 --> 00:04:18,859 You're joking. Wow. 70 00:04:18,859 --> 00:04:20,994 The Botanic House, we keep winning awards, 71 00:04:20,994 --> 00:04:22,930 and, um, Vietnam and Brisbane restaurants are good too. 72 00:04:22,930 --> 00:04:23,964 Nice. Yeah. 73 00:04:23,964 --> 00:04:24,998 You just opened a freshy? 74 00:04:25,198 --> 00:04:27,968 Yeah, we just opened a new restaurant called Pho Bar. 75 00:04:27,968 --> 00:04:29,169 Ooh, yum. Which is really cool. 76 00:04:29,169 --> 00:04:30,371 All through Saigon. 77 00:04:30,371 --> 00:04:33,507 And you've been a judge on MasterChef Vietnam. 78 00:04:33,507 --> 00:04:34,642 Yes. Oh, wow. 79 00:04:34,742 --> 00:04:37,611 They really gave me a chance to connect with my heritage, 80 00:04:37,611 --> 00:04:39,380 my culture, the language, 81 00:04:39,380 --> 00:04:41,515 and also the incredible diverse cuisine... 82 00:04:41,515 --> 00:04:42,950 Amazing. ...of the country, yeah. 83 00:04:43,951 --> 00:04:47,921 Righto, Luke, without giving too much away... 84 00:04:47,921 --> 00:04:49,790 Mm. ...what's this dish mean to you? 85 00:04:51,191 --> 00:04:53,361 It's, uh, the first dish that I've ever cooked. 86 00:04:54,428 --> 00:04:58,198 You know, I remember, as a young kid, standing on a milk crate... 87 00:04:59,333 --> 00:05:04,071 ...and just cradling this beautiful pot of food. 88 00:05:04,071 --> 00:05:05,873 Very well done. Yep. 89 00:05:05,873 --> 00:05:08,241 Tiptoeing around the secret. I like it. 90 00:05:08,241 --> 00:05:11,244 But I reckon we rip the bandaid off, hey? 91 00:05:11,244 --> 00:05:12,312 Yeah. 92 00:05:16,817 --> 00:05:19,387 Today you'll be cooking my... 93 00:05:22,956 --> 00:05:25,258 ...pho suon bo dac biet. 94 00:05:27,695 --> 00:05:28,829 Oh! 95 00:05:32,132 --> 00:05:33,667 Ooh! 96 00:05:35,903 --> 00:05:37,170 It's a pho. 97 00:05:37,170 --> 00:05:39,873 I know this dish. I make pho at home. 98 00:05:39,873 --> 00:05:44,111 Like, God, I really feel like this has worked out in my favour today. 99 00:05:45,112 --> 00:05:49,082 Just for the record, are we 'fer' or 'foh'? 100 00:05:49,082 --> 00:05:51,785 Vietnamese is very tonal, so like you're asking a question. 101 00:05:51,785 --> 00:05:53,854 'Ph' is an 'F'. So you go... ...'fer'? 102 00:05:53,854 --> 00:05:55,923 'Fer'? 'Fer'. That's perfect. 103 00:05:55,923 --> 00:05:58,826 For some reason, my body moved. Yeah. You're, like, "Fer?" 104 00:05:58,826 --> 00:06:00,528 You did go up. 105 00:06:00,528 --> 00:06:02,896 So we're making Luke's pho. 106 00:06:02,896 --> 00:06:04,231 And... 107 00:06:04,231 --> 00:06:07,735 ...I'm... terrified. 108 00:06:07,735 --> 00:06:09,570 Oh, that smells so good. Yeah. 109 00:06:09,570 --> 00:06:12,906 This is going to be a huge challenge for me. 110 00:06:14,542 --> 00:06:16,777 Righto, don't just look at it. Tuck in. 111 00:06:31,825 --> 00:06:35,663 Luke, there's many variations of pho. 112 00:06:35,663 --> 00:06:38,198 What's in this specific one? 113 00:06:38,198 --> 00:06:40,834 This is a very special pho to me 114 00:06:40,834 --> 00:06:43,103 because it... it's a really great marriage 115 00:06:43,103 --> 00:06:46,173 of traditional pho in Saigon, in Vietnam, 116 00:06:46,173 --> 00:06:50,911 and our pho flavours and ingredients we have in Australia. 117 00:06:50,911 --> 00:06:52,480 Oh, it's so good. 118 00:06:52,480 --> 00:06:55,415 We have the wonderful broth here, 119 00:06:55,415 --> 00:06:58,085 with the short rib, the beef short rib. 120 00:06:59,152 --> 00:07:00,621 The oxtail. Yum. 121 00:07:00,621 --> 00:07:05,225 I can taste so much beef flavour in this pho. 122 00:07:05,225 --> 00:07:09,963 I can also taste like a cartilage type... type meat in there. 123 00:07:09,963 --> 00:07:12,900 And we have a very special and unique ingredient. 124 00:07:12,900 --> 00:07:15,135 Very gelatinous. Mmm. 125 00:07:15,135 --> 00:07:16,436 Mmm. And it melts. 126 00:07:16,436 --> 00:07:18,305 It's melting in your mouth? 127 00:07:18,305 --> 00:07:20,941 Melting away. Like, don't even need teeth. 128 00:07:20,941 --> 00:07:23,977 So what you're having is a very ancient delicacy. 129 00:07:25,045 --> 00:07:27,981 Vietnamese and Asians have been eating it for thousands of years. 130 00:07:27,981 --> 00:07:30,050 It's an aphrodisiac. 131 00:07:30,050 --> 00:07:32,119 It is... 132 00:07:32,119 --> 00:07:33,521 ...bull's penis. 133 00:07:33,521 --> 00:07:35,122 Oh. Ah. 134 00:07:35,122 --> 00:07:37,124 Have you ever eaten bull's penis? 135 00:07:37,124 --> 00:07:38,826 Yes, I have now. 136 00:07:40,160 --> 00:07:41,529 Definitely didn't wake up this morning 137 00:07:41,529 --> 00:07:44,197 thinking that that was going to happen. 138 00:07:49,136 --> 00:07:51,138 I thought this was 'MasterChef', 139 00:07:51,138 --> 00:07:53,541 Not 'I'm a Celebrity... Get Me Out of Here'. 140 00:07:53,541 --> 00:07:57,010 I never thought I'd be eating bull's penis on national TV. 141 00:07:58,211 --> 00:08:00,380 So, guys, this is an ancient delicacy. 142 00:08:00,380 --> 00:08:02,850 My family have been eating it for a long time, 143 00:08:02,850 --> 00:08:05,152 and we're using the whole animal here. 144 00:08:05,152 --> 00:08:06,353 Yeah. No waste. 145 00:08:06,353 --> 00:08:07,420 Yeah. 146 00:08:08,421 --> 00:08:10,490 Let's talk about what we're tasting here. 147 00:08:10,490 --> 00:08:11,792 Adi? 148 00:08:11,792 --> 00:08:14,127 I love making pho, so I'm super into this. 149 00:08:14,127 --> 00:08:15,162 Yeah? 150 00:08:15,529 --> 00:08:18,732 To get this sort of depth of flavour in the soup takes time. 151 00:08:18,732 --> 00:08:20,968 There's a lot of layers, there's that aniseed flavour, 152 00:08:20,968 --> 00:08:24,271 which is, like, my favourite bit of a good beef pho. 153 00:08:24,271 --> 00:08:27,040 The slick of oil on the top, which, like, coats the palate. 154 00:08:27,040 --> 00:08:29,610 And then, yeah, just a lot of fresh ingredients for the top. 155 00:08:29,610 --> 00:08:32,479 Like, it's... it's deep and it's rich but it's fresh, 156 00:08:32,479 --> 00:08:35,148 and that's just everything that I like about Vietnamese food. 157 00:08:36,316 --> 00:08:38,085 Theo, what can you pick up? 158 00:08:38,085 --> 00:08:42,389 I'm really not the best at identifying flavours, to be honest. 159 00:08:42,389 --> 00:08:46,459 But I... There's so many aromatics in this broth. 160 00:08:47,561 --> 00:08:50,931 I already know the pressure points in this is the broth. 161 00:08:50,931 --> 00:08:53,166 And then there's Luke's rice noodles. 162 00:08:53,166 --> 00:08:57,838 It's chewy, it's silky, it soaks up that broth very nicely. 163 00:08:57,838 --> 00:09:01,308 I can't wait to get this recipe and just run with it. 164 00:09:02,776 --> 00:09:07,347 This Pressure Test comes with a surprise attached. 165 00:09:08,481 --> 00:09:13,086 Today, you will not be given a recipe. 166 00:09:19,392 --> 00:09:21,595 Instead you'll be relying on your senses 167 00:09:21,595 --> 00:09:25,165 and your memory of what you are tasting right now. 168 00:09:26,700 --> 00:09:28,168 Hey, it's OK. 169 00:09:30,671 --> 00:09:31,872 Shit. 170 00:09:31,872 --> 00:09:34,374 I don't cook Vietnamese food ever 171 00:09:34,374 --> 00:09:38,378 and, um, I feel like I'm literally falling. 172 00:09:38,378 --> 00:09:40,313 I...have no idea what to do. 173 00:09:42,816 --> 00:09:45,318 We're not going to leave you completely in the dark. 174 00:09:45,318 --> 00:09:47,154 Oh, there you go. 175 00:09:47,154 --> 00:09:48,622 OK. 176 00:09:51,692 --> 00:09:53,827 We have assembled all of the ingredients 177 00:09:53,827 --> 00:09:57,164 that you need to re-create Luke's pho right here. 178 00:10:03,536 --> 00:10:06,006 But it's up to you to piece them together. 179 00:10:08,541 --> 00:10:12,946 You will have... two hours to re-create Luke's pho. 180 00:10:15,883 --> 00:10:18,618 The cook of the dish that least represents Luke's 181 00:10:18,618 --> 00:10:21,521 in both look and taste will be going home. 182 00:10:24,825 --> 00:10:26,626 Alright, Luke, before we get started, 183 00:10:26,626 --> 00:10:29,496 do you have any words of wisdom for the contestants? 184 00:10:29,496 --> 00:10:30,563 I do. 185 00:10:32,132 --> 00:10:34,702 So the broth has to be clean and clear. 186 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. 188 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. 190 00:10:52,352 --> 00:10:53,687 Your two hours... 191 00:10:54,855 --> 00:10:55,889 ...starts... 192 00:10:58,091 --> 00:10:59,059 ...now. 193 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