1
00:00:07,308 --> 00:00:09,910
NARRATOR: Previously
on MasterChef Australia...
2
00:00:09,910 --> 00:00:14,148
From Stanley Restaurant in
Brisbane, Louis Tikaram and
team!
3
00:00:14,148 --> 00:00:18,252
...our home cooks took on
titans of the industry...
4
00:00:18,252 --> 00:00:22,223
From Serai in Melbourne,
Ross Magnaye and his team!
5
00:00:22,223 --> 00:00:23,291
Let's go!
6
00:00:23,291 --> 00:00:28,196
...in a whole week of David
versus Goliath battles.
7
00:00:28,196 --> 00:00:30,731
CATH: We're taking on the
professionals at their own game.
8
00:00:30,731 --> 00:00:35,035
They bravely tried to win
bragging rights and immunity...
9
00:00:35,035 --> 00:00:37,171
BRENT: I've just gotta back
myself and go for it.
10
00:00:37,171 --> 00:00:39,340
ROSS: It's a challenge. I'm
competitive, bro. We wanna win.
11
00:00:39,340 --> 00:00:42,976
...with dishes
that were out of this world.
12
00:00:42,976 --> 00:00:45,413
JOCK: That is delicious.
It's so good.
13
00:00:45,413 --> 00:00:48,516
MELISSA: Flawless.
Absolutely incredible dish.
14
00:00:48,516 --> 00:00:53,321
But three times out of four,
the professionals prevailed.
15
00:00:53,321 --> 00:00:55,055
Oh! (LAUGHS)
16
00:00:55,055 --> 00:00:56,890
Tonight...
(DRAMATIC CHORAL MUSIC)
17
00:00:56,890 --> 00:00:58,992
...a demonstration...
18
00:00:58,992 --> 00:01:01,729
ADI: This is a
once-in-a-lifetime experience.
19
00:01:01,729 --> 00:01:06,834
...and an elimination
with a global superstar.
20
00:01:11,472 --> 00:01:13,207
(UPBEAT MUSIC)
21
00:01:17,911 --> 00:01:19,613
CATH: We deep-breathe.
MALISSA: Yep. Breathe in.
22
00:01:19,613 --> 00:01:21,215
Yeah.
Just breathe in.
23
00:01:21,215 --> 00:01:23,117
(EXHALES)
Breathe out. (LAUGHS)
24
00:01:23,117 --> 00:01:25,786
Yeah. RUE: How are you
feeling, Ralphie?
25
00:01:25,786 --> 00:01:27,621
Well, you know, kinda a bit
nervous. Yeah.
26
00:01:27,621 --> 00:01:29,089
It's black-apron day.
27
00:01:29,089 --> 00:01:31,492
BRENT: What's it gonna be? Hey?
28
00:01:31,492 --> 00:01:33,961
Good luck today, guys!
29
00:01:33,961 --> 00:01:36,964
Maybe if we all do well,
they'll just let us all stay.
30
00:01:36,964 --> 00:01:39,500
ADI: Yeah, wouldn't that be
nice? (LAUGHS)
31
00:01:39,500 --> 00:01:41,402
PHIL: Looking around at the
cooks that are here,
32
00:01:41,402 --> 00:01:43,437
it's getting stiffer
and stiffer competition.
33
00:01:45,973 --> 00:01:48,008
In.
(APPLAUSE AND CHEERING)
34
00:01:51,011 --> 00:01:52,446
The dishes are getting better.
35
00:01:52,446 --> 00:01:55,416
The level of flavours and
complexity that people are
putting up.
36
00:01:55,416 --> 00:01:57,818
Morning!
Good morning!
37
00:02:02,390 --> 00:02:04,858
It'll be tough to stay in the
competition from here on out.
38
00:02:06,560 --> 00:02:08,962
Good morning, everyone.
ALL: Good morning!
39
00:02:08,962 --> 00:02:12,766
(LAUGHS) All this week, you've
been head-to-head against the pros
40
00:02:12,766 --> 00:02:15,035
and, unfortunately,
you're standing here today
41
00:02:15,035 --> 00:02:20,241
because you were unable to
beat them in a classic
MasterChef challenge.
42
00:02:20,241 --> 00:02:22,276
But don't be disheartened
43
00:02:22,276 --> 00:02:25,213
because today you are in for
a little surprise.
44
00:02:25,213 --> 00:02:26,947
Ooh!
45
00:02:27,948 --> 00:02:32,320
Today, we're being joined by
someone we all know and love.
46
00:02:32,320 --> 00:02:33,321
RALPH: Ooh.
47
00:02:33,321 --> 00:02:35,122
He owns a string of
renowned restaurants,
48
00:02:35,122 --> 00:02:38,226
two of which
sit on the coast of NSW.
49
00:02:38,226 --> 00:02:39,227
(CONTESTANTS MUTTER)
50
00:02:39,360 --> 00:02:43,531
They're beloved for serving
fresh, simple seafood.
51
00:02:43,531 --> 00:02:47,034
He's an unlikely celebrity chef
52
00:02:47,034 --> 00:02:50,304
and has been gracing our
screens since 1985.
53
00:02:50,304 --> 00:02:51,705
Oh, wow.
54
00:02:51,705 --> 00:02:56,877
With over 25 cookbooks
and over 30 TV programs...
55
00:02:57,945 --> 00:03:00,248
...of course you know
who I'm talking about,
56
00:03:00,248 --> 00:03:01,449
it's Rick Stein!
57
00:03:01,449 --> 00:03:03,284
(ALL CHEER)
58
00:03:06,854 --> 00:03:09,390
(RAUCOUS APPLAUSE AND CHEERING)
59
00:03:10,724 --> 00:03:14,662
CATH: What?! THE Rick Stein!
It's just...
60
00:03:14,662 --> 00:03:16,330
I'm just jumping for joy.
61
00:03:16,330 --> 00:03:18,031
(CATH SQUEALS EXCITEDLY)
62
00:03:19,567 --> 00:03:21,101
(CATH SCREAMS)
63
00:03:21,101 --> 00:03:22,770
Morning.
64
00:03:24,204 --> 00:03:26,039
That's him! That's him!
65
00:03:26,039 --> 00:03:28,041
ADI: My mum loves him!
66
00:03:31,044 --> 00:03:34,248
Hello, mate! Good to see you.
Good to see you.
67
00:03:34,248 --> 00:03:36,250
Come on!
68
00:03:36,250 --> 00:03:38,252
Rick, welcome back
to the MasterChef kitchen.
69
00:03:38,252 --> 00:03:39,787
Lovely to be back, I must say.
70
00:03:39,787 --> 00:03:41,689
How have you been?
Yeah, really well.
71
00:03:41,689 --> 00:03:43,591
Travel back on?
Yes.
72
00:03:43,591 --> 00:03:46,026
Tell me somewhere far-flung
that you've been recently.
73
00:03:46,026 --> 00:03:47,828
Well, I haven't been anywhere apart...
74
00:03:47,828 --> 00:03:49,263
Oh, yeah, I went to Iceland.
75
00:03:49,263 --> 00:03:50,698
Oh, Ice... Pfft!
It wasn't very nice.
76
00:03:50,698 --> 00:03:53,000
(RALPH MUTTERS) That's for
fishing with my boys.
77
00:03:53,000 --> 00:03:54,535
Wow.
And where else have I been?
78
00:03:54,535 --> 00:03:58,639
France, of course, Greece,
Italy, Spain. It was nice.
79
00:03:58,639 --> 00:04:00,374
You join us every year.
80
00:04:00,374 --> 00:04:04,412
You stand here, you're looking
at a whole new line-up of contestants.
81
00:04:04,412 --> 00:04:07,715
What do you think when you see
all these new fresh faces?
82
00:04:07,715 --> 00:04:09,783
As I'm a bit of an old dude,
83
00:04:09,783 --> 00:04:11,652
what I really like
about younger people
84
00:04:11,652 --> 00:04:14,855
is just their... their
enthusiasm and their hope
85
00:04:14,855 --> 00:04:17,691
and their sort of expectations
out of life, you know.
86
00:04:17,691 --> 00:04:19,460
It just invigorates me.
87
00:04:19,460 --> 00:04:22,996
Adi, you're smiling ear to ear.
Big fan of Rick?
88
00:04:22,996 --> 00:04:24,498
Big fan of yours, Rick.
89
00:04:24,498 --> 00:04:28,569
I feel like I've got your show
on, like, almost all the time.
90
00:04:28,569 --> 00:04:31,339
Your food always feels
really accessible,
91
00:04:31,339 --> 00:04:34,074
but you're also really
respectful of where it comes from,
92
00:04:34,074 --> 00:04:35,876
which I really appreciate.
93
00:04:35,876 --> 00:04:38,479
I'm just so thrilled
that you're here.
94
00:04:38,479 --> 00:04:40,047
(LAUGHS)
95
00:04:40,047 --> 00:04:42,450
Well! (LAUGHS)
96
00:04:42,450 --> 00:04:45,919
Today, Rick is gonna show us
one of his cooking secrets.
97
00:04:45,919 --> 00:04:48,155
Rick, what are you gonna show
us?
98
00:04:48,155 --> 00:04:50,424
Well, I'm gonna actually
clean a squid for you
99
00:04:50,424 --> 00:04:54,294
because it's much better, if
you can, to buy a whole squid.
100
00:04:54,294 --> 00:04:57,698
Basically because
they look so beautiful,
101
00:04:57,698 --> 00:05:02,370
it just enthuses you and I
think that's true about
produce generally.
102
00:05:02,370 --> 00:05:06,774
If it looks good, it makes you
cook better, you know?
103
00:05:06,774 --> 00:05:08,642
So, I just want to do justice
to it.
104
00:05:08,642 --> 00:05:10,911
Rick Stein, who I've only
ever seen on television,
105
00:05:10,911 --> 00:05:13,647
and now he's giving us
a masterclass.
106
00:05:14,615 --> 00:05:17,351
This is a once-in-a-lifetime
experience.
107
00:05:19,953 --> 00:05:21,321
Look at those.
108
00:05:21,321 --> 00:05:22,923
(WHISTLES) Beautiful.
109
00:05:24,358 --> 00:05:27,227
I don't think I need to tell
you just how fresh those are.
110
00:05:27,227 --> 00:05:29,129
But I will tell you
how fresh they are.
111
00:05:29,129 --> 00:05:30,130
(LAUGHTER)
112
00:05:30,263 --> 00:05:33,367
And, um, what I'm looking at
is the sheen on them.
113
00:05:34,334 --> 00:05:37,004
They've got a wonderful shine
about them.
114
00:05:37,004 --> 00:05:38,572
Beautiful.
115
00:05:38,572 --> 00:05:41,942
So, I'm going to show you
how to prepare one.
116
00:05:42,943 --> 00:05:45,613
You have the head, the
tentacles and the body.
117
00:05:45,613 --> 00:05:47,047
And the first thing to do
118
00:05:47,047 --> 00:05:52,586
is just to pull the head and
tentacles away from the body.
119
00:05:52,586 --> 00:05:54,187
Like that.
120
00:05:54,187 --> 00:05:57,290
And out will come all the innards.
121
00:05:57,290 --> 00:06:00,561
PHIL: Rick is great. He's kinda
like the David Attenborough of food.
122
00:06:00,561 --> 00:06:04,131
He's just got that soothing
voice and he just engages you
right away.
123
00:06:04,131 --> 00:06:10,571
And find the little backbone
to the squid and pull that out too.
124
00:06:10,571 --> 00:06:12,139
There it is.
125
00:06:12,139 --> 00:06:17,778
Getting a squid demo from the
seafood man himself - how
good!
126
00:06:17,778 --> 00:06:18,779
Life's good.
127
00:06:18,779 --> 00:06:21,582
Now, then, I'm gonna cut
the tentacles away
128
00:06:21,582 --> 00:06:23,984
from just in front
of the eyes like that.
129
00:06:23,984 --> 00:06:25,519
That's good.
130
00:06:25,519 --> 00:06:28,889
What we want to do now
is just squeeze this
131
00:06:28,889 --> 00:06:32,493
and get the little beak
and we cut that out.
132
00:06:32,493 --> 00:06:35,663
RALPH: I love eating squid,
but I've never cooked squid before.
133
00:06:36,830 --> 00:06:39,600
So, I'm trying to take in
as much as I can
134
00:06:39,600 --> 00:06:41,368
so that I can actually try
and perfect this.
135
00:06:41,368 --> 00:06:43,170
You can eat the skin.
It's perfectly edible.
136
00:06:43,170 --> 00:06:47,040
And it looks good if you want
a bit of a rugged finish to
your dish.
137
00:06:47,040 --> 00:06:49,276
But today I'm gonna take it off.
138
00:06:49,276 --> 00:06:52,513
Just find a bit of purchase
139
00:06:52,513 --> 00:06:54,782
and just pull it... pull it off.
140
00:06:54,782 --> 00:06:56,216
THEO: I'm pretty comfortable
with squid.
141
00:06:56,216 --> 00:06:58,051
I just love the way
he's going about it,
142
00:06:58,051 --> 00:07:00,788
cleaning his, because I often
don't take skin off
143
00:07:00,788 --> 00:07:04,024
and, yeah, I just love
watching him work, it's great.
144
00:07:04,024 --> 00:07:09,463
I'm gonna just show you two
ways of preparing the tube.
145
00:07:09,463 --> 00:07:12,700
The easiest way
and the most common way
146
00:07:12,700 --> 00:07:15,603
would be to cut them into
rings, which is just like that.
147
00:07:15,603 --> 00:07:18,405
This is so tender, this.
You're gonna love cooking with it.
148
00:07:19,406 --> 00:07:23,010
And you can cut them a bit
wider if you like and cook
them simply
149
00:07:23,010 --> 00:07:24,612
and don't overcook them.
150
00:07:24,612 --> 00:07:28,782
Aim for about a minute, no
more. 30 seconds to a minute.
151
00:07:28,782 --> 00:07:30,317
Of course, the other way
152
00:07:30,317 --> 00:07:32,586
is you just do a little diamond
pattern across like that.
153
00:07:32,586 --> 00:07:35,455
As you cook them, they'll curl
up in that really attractive way.
154
00:07:37,891 --> 00:07:39,693
Whoo!
(APPLAUSE)
155
00:07:45,633 --> 00:07:47,635
And there are zero prizes
for guessing
156
00:07:47,635 --> 00:07:49,369
what round 1 is actually about.
157
00:07:49,369 --> 00:07:50,704
CATH: Yeah.
158
00:07:50,704 --> 00:07:53,206
You're gonna be cooking
with calamari.
159
00:07:53,206 --> 00:07:54,374
(CONTESTANTS LAUGH)
160
00:07:54,374 --> 00:07:55,809
Use what you've just learnt
161
00:07:55,809 --> 00:07:58,646
and bring us a quick and
delicious calamari dish.
162
00:07:58,646 --> 00:08:01,214
You'll have a total of 45 minutes
163
00:08:01,214 --> 00:08:04,852
to bring us something
absolutely delicious.
164
00:08:04,852 --> 00:08:06,086
Whew!
OK.
165
00:08:06,086 --> 00:08:07,988
And the four least impressive
dishes in round 1,
166
00:08:07,988 --> 00:08:09,590
they'll send their makers
into round 2
167
00:08:09,590 --> 00:08:11,692
from where one of you will go home.
168
00:08:11,692 --> 00:08:13,326
(TENSE MUSIC)
169
00:08:14,361 --> 00:08:17,565
So, make the most of your time
because it starts now!
170
00:08:17,565 --> 00:08:19,700
MALISSA: Ohh! Let's go!
171
00:08:22,269 --> 00:08:26,306
Oh, have fun, guys. Have fun,
guys, cooking for Rick.
172
00:08:26,306 --> 00:08:28,642
PHIL: Mate, just cook good,
just cook good.
173
00:08:30,844 --> 00:08:33,714
I need pepper, pepper,
pepper, pepper.
174
00:08:34,715 --> 00:08:36,584
Today I'm making
salt and pepper squid.
175
00:08:36,584 --> 00:08:39,152
The reason for that is
it's the only squid I've eaten
176
00:08:39,152 --> 00:08:42,122
and it's the only squid I can
kind of familiarise flavours with.
177
00:08:42,122 --> 00:08:43,591
Has anyone seen shallots?
178
00:08:43,591 --> 00:08:45,392
Pardon? What are you looking
for? Shallots.
179
00:08:45,392 --> 00:08:47,995
Yeah, over here. Jeez. It was
right in front of me.
180
00:08:47,995 --> 00:08:49,997
If it was a snake,
it would have bitten me.
181
00:08:49,997 --> 00:08:51,464
MALISSA: Where's the fish
sauce?
182
00:08:51,464 --> 00:08:54,234
ADI: Um....fish sauce is here.
Oh, thanks, darling.
183
00:08:54,234 --> 00:08:55,402
CATH: Oh!
184
00:08:55,402 --> 00:08:58,105
Seafood is not my strength.
185
00:08:58,105 --> 00:09:00,240
But I'm really excited
about pushing myself.
186
00:09:00,240 --> 00:09:02,810
Alright, come on, Cath.
Let's get to it now.
187
00:09:02,810 --> 00:09:06,714
Being a black-apron day today,
I really wanna think outside
the box.
188
00:09:06,714 --> 00:09:08,749
(SIGHS) OK.
189
00:09:08,749 --> 00:09:11,919
CATH: Just relax. Enjoy it.
190
00:09:11,919 --> 00:09:14,187
Just have fun. Have fun!
191
00:09:15,188 --> 00:09:16,189
Yep.
192
00:09:17,224 --> 00:09:19,059
Awesome. Look where you are.
193
00:09:19,059 --> 00:09:20,594
Rick Stein's in the house.
194
00:09:20,594 --> 00:09:24,865
Rick has just highlighted how
beautiful and fresh this squid is.
195
00:09:24,865 --> 00:09:27,334
Let's go. This is gonna be
epic!
196
00:09:27,334 --> 00:09:30,337
So I'm gonna do
just a little squid ceviche
197
00:09:30,337 --> 00:09:32,339
with some, um, tropical flavours.
198
00:09:32,339 --> 00:09:34,274
Really fresh and zesty.
199
00:09:34,274 --> 00:09:36,710
Alright, OK, let's go for it.
200
00:09:37,778 --> 00:09:39,512
(MUTTERS)
201
00:09:39,512 --> 00:09:41,882
Let's get this tricky skin off,
shall we?
202
00:09:43,016 --> 00:09:46,854
Now, this is gonna be
the important, Cath.
203
00:09:49,222 --> 00:09:50,658
(TENSE MUSIC)
204
00:09:52,993 --> 00:09:55,128
PHIL: The skin is
an absolute nightmare.
205
00:09:55,128 --> 00:09:57,030
THEO: Yeah, I'm not taking it off.
206
00:09:57,030 --> 00:09:59,066
I think I've got some ink.
207
00:09:59,066 --> 00:10:00,500
Yeah.
Beauty.
208
00:10:00,500 --> 00:10:03,136
So, what are you looking for?
What are we looking for?
209
00:10:03,136 --> 00:10:04,705
Less ingredients. Yeah.
210
00:10:04,705 --> 00:10:06,907
You know, like, I think
that's gonna be the key today
211
00:10:06,907 --> 00:10:08,408
to make the squid shine.
212
00:10:08,408 --> 00:10:10,277
I'd do a som tam and... Yeah. Beautiful.
213
00:10:10,277 --> 00:10:11,712
That's what I'd do.
214
00:10:11,712 --> 00:10:14,715
And really lightly cook the
squid and fold it through that salad.
215
00:10:14,715 --> 00:10:17,350
- Yeah.
- Like, really sharp, really punchy.
216
00:10:17,350 --> 00:10:20,788
Or the best tempura going, you know.
217
00:10:20,788 --> 00:10:21,955
Yeah.
218
00:10:21,955 --> 00:10:24,224
Like, gossamer-thin tempura... Yeah.
219
00:10:24,224 --> 00:10:26,393
...dropped in the oil and out.
220
00:10:26,393 --> 00:10:29,429
The world is your oyster. You
can do anything at all with it.
221
00:10:30,698 --> 00:10:33,500
Everywhere from raw
through to a slow braise.
222
00:10:33,500 --> 00:10:35,969
Yeah. Yeah.
And everything in between.
223
00:10:41,208 --> 00:10:43,110
ANTONIO:
Let's go, Rue, let's go, Rue!
224
00:10:43,110 --> 00:10:47,214
RUE: I have decided to do
a seafood stew.
225
00:10:47,214 --> 00:10:51,651
I just want this to get
as much flavour as it can
226
00:10:51,651 --> 00:10:53,386
in a short amount of time.
227
00:10:57,891 --> 00:11:00,560
The shells of the prawns
and the heads of the prawns,
228
00:11:00,560 --> 00:11:02,095
they have so much flavour.
229
00:11:03,196 --> 00:11:09,002
If I can get as much of that
in my stew, that would be awesome.
230
00:11:09,002 --> 00:11:13,974
So I've picked a small pot and
I'm doing everything in small portions.
231
00:11:13,974 --> 00:11:16,910
Feels like... I think I need salt.
232
00:11:20,814 --> 00:11:22,850
Rue, this is Rick.
Hello!
233
00:11:22,850 --> 00:11:24,317
Hi, Rue.
(LAUGHS) I know.
234
00:11:24,317 --> 00:11:25,452
You know?
235
00:11:25,452 --> 00:11:26,820
Good.
I know.
236
00:11:26,820 --> 00:11:29,156
I am fangirling hard. Oh.
237
00:11:29,156 --> 00:11:30,557
The smells...
Really good.
238
00:11:30,557 --> 00:11:32,092
...from your bench are... OK.
239
00:11:32,092 --> 00:11:33,894
...very good. There's prawn
heads in there too.
240
00:11:33,894 --> 00:11:35,796
OK, yeah, so I'm making a
prawn stew
241
00:11:35,796 --> 00:11:39,099
and I was thinking I would cook
my squid in the sauce.
242
00:11:39,099 --> 00:11:40,567
That's interesting, actually.
Yeah?
243
00:11:40,567 --> 00:11:42,602
I mean, if you get it right,
it'll be lovely.
244
00:11:42,602 --> 00:11:44,772
(LAUGHS) Yeah.
Sorry to be...
245
00:11:44,772 --> 00:11:46,339
No, no. I think that that's
fair.
246
00:11:46,339 --> 00:11:49,609
So, um, I'm trying to pack
as much flavour as I can
247
00:11:49,609 --> 00:11:52,746
and I'll reduce it a little bit
with some tomatoes
248
00:11:52,746 --> 00:11:54,815
and then I am going
to quickly blitz it.
249
00:11:54,815 --> 00:11:57,417
Hopefully I'm not
taking on too much.
250
00:11:57,417 --> 00:11:59,987
There's not a lot of liquid
in there, so it will...
251
00:11:59,987 --> 00:12:01,955
Condense.
...concentrate quite quickly.
252
00:12:01,955 --> 00:12:03,390
Yeah.
Make it a good one.
253
00:12:03,390 --> 00:12:04,925
Thanks, Mel. OK. Cheers.
254
00:12:04,925 --> 00:12:06,026
Yep.
255
00:12:06,359 --> 00:12:10,197
I'm hoping that this plate of
food actually proves to the judges
256
00:12:10,197 --> 00:12:15,869
that I can pack a lot of
flavour in a stew in 45 minutes.
257
00:12:18,071 --> 00:12:20,407
All we need is one
delicious squid dish.
258
00:12:20,407 --> 00:12:22,209
You've only got 30 minutes to
do it!
259
00:12:22,209 --> 00:12:25,145
RHIANNON: Yeah, go, guys! Whoo!
260
00:12:25,145 --> 00:12:27,647
RALPH: Whoo-hoo! 30 minutes. Jesus.
261
00:12:29,749 --> 00:12:33,453
THEO: I am cooking peri-peri
squid because I love the flavours
262
00:12:33,453 --> 00:12:35,889
and you can cook the squid
very quickly on the fire,
263
00:12:35,889 --> 00:12:39,526
which just really imparts that
smoky flavour, which I love.
264
00:12:39,526 --> 00:12:41,294
RHIANNON: Go, Gracie.
265
00:12:41,294 --> 00:12:44,798
Um, so I'm making an ajvar
sauce with squid on top.
266
00:12:44,798 --> 00:12:46,800
Ajvar is a traditional
Croatian sauce.
267
00:12:46,800 --> 00:12:49,569
Velvety capsicum and eggplant.
268
00:12:49,569 --> 00:12:53,606
It's sweet but it's a little
bit, um, smoky from the charring.
269
00:12:53,606 --> 00:12:56,043
It's a feast for the eyes,
anyway. That's right.
270
00:12:58,178 --> 00:13:02,049
Look at this pan of joy!
Yeah, a little, uh...
271
00:13:02,049 --> 00:13:04,151
Oh, it's lovely. I love the
curry leaves in there.
272
00:13:04,151 --> 00:13:08,655
I'm gonna, uh, do sort of a
bit of a Sri Lankan spin on
the squid.
273
00:13:08,655 --> 00:13:11,358
Ol' curry, very alive,
fragrant. Yeah.
274
00:13:11,358 --> 00:13:15,929
It's just a sauce, the squid
and then some, um, crispy
curry leaves.
275
00:13:17,831 --> 00:13:19,266
RHIANNON: Go, Declan.
276
00:13:19,266 --> 00:13:22,735
DECLAN: As soon as I saw Rick
Stein walk through the doors,
277
00:13:22,735 --> 00:13:25,472
I've just put so much pressure
on myself
278
00:13:25,472 --> 00:13:27,740
because I'm the seafood guy
279
00:13:27,740 --> 00:13:29,809
and Rick is an idol of mine...
280
00:13:29,809 --> 00:13:32,345
You know what? I'm not sure
it makes a lot of difference.
281
00:13:32,345 --> 00:13:34,381
...in the way he works with seafood.
282
00:13:34,381 --> 00:13:38,318
It's awesome to have, um, Rick
here and I'm doing something
that I love,
283
00:13:38,318 --> 00:13:42,222
so, you know, I've taken a lot
on board the last few weeks
284
00:13:42,222 --> 00:13:44,391
and it's just, like,
simplicity is key.
285
00:13:44,391 --> 00:13:46,626
Yeah, I just really
wanna not take away
286
00:13:46,626 --> 00:13:50,330
from... from how beautiful and
great squid is to work with, yeah.
287
00:13:52,866 --> 00:13:56,069
Fish and... and seafood is
something I'm so confident with
288
00:13:56,069 --> 00:13:57,604
and I'm in my element.
289
00:13:59,072 --> 00:14:00,874
RHIANNON: What are you doing,
Dec?
290
00:14:00,874 --> 00:14:03,076
Just gonna tenderise it to start.
291
00:14:03,076 --> 00:14:04,611
Yeah.
292
00:14:04,611 --> 00:14:09,649
I juice kiwifruits. Marinate
the squid in that kiwifruit juice.
293
00:14:09,649 --> 00:14:14,121
It's a method that I do at home
to tenderise it.
294
00:14:16,156 --> 00:14:18,091
MELISSA: Hello, Declan. Hello.
295
00:14:18,091 --> 00:14:20,360
Hi, Declan.
Rick, how are you?
296
00:14:20,360 --> 00:14:21,428
Good.
297
00:14:21,428 --> 00:14:24,197
One fish-obsessive to another.
The pleasure is mine.
298
00:14:24,197 --> 00:14:25,365
Oh.
(LAUGHS)
299
00:14:25,365 --> 00:14:27,700
And for you, Mel. Always a
pleasure. Thank you so much.
300
00:14:27,700 --> 00:14:29,602
Lots going on here.
Yeah!
301
00:14:29,602 --> 00:14:33,173
Yeah. Yeah, it's coming
together. Fill us in.
302
00:14:33,173 --> 00:14:36,043
So I'm just gonna do a squid
on the hibachi.
303
00:14:36,043 --> 00:14:37,044
Yeah.
304
00:14:37,044 --> 00:14:38,778
I've got a little
lemon, uh, ginger dressing.
305
00:14:38,778 --> 00:14:41,581
And then I've got some pork.
Some pork chorizo.
306
00:14:41,581 --> 00:14:43,683
What do you think about
the flavour combo?
307
00:14:43,683 --> 00:14:46,453
As soon as you put chorizo
with something,
308
00:14:46,453 --> 00:14:47,921
you're compromising everything else.
309
00:14:47,921 --> 00:14:48,956
Yeah.
310
00:14:52,392 --> 00:14:54,461
Taking a risk?
Yeah.
311
00:14:54,461 --> 00:14:58,966
I really wanna impress Rick,
but he's not sure about my dish
312
00:14:58,966 --> 00:15:01,068
and now I'm building up
with a head noise
313
00:15:01,068 --> 00:15:03,103
and putting a lot of pressure
on myself.
314
00:15:03,103 --> 00:15:05,338
It's just all a bit overwhelming.
315
00:15:16,583 --> 00:15:18,851
As soon as you put chorizo
with something,
316
00:15:18,851 --> 00:15:21,654
you're compromising everything else.
317
00:15:21,654 --> 00:15:23,090
Yeah.
318
00:15:23,090 --> 00:15:25,325
Taking a risk?
Yeah.
319
00:15:25,325 --> 00:15:29,129
I've got so much pressure on
myself to impress Rick.
320
00:15:29,129 --> 00:15:31,164
Thank you very much.
321
00:15:31,164 --> 00:15:35,602
But risk on a black-apron day
this far into the competition,
322
00:15:35,602 --> 00:15:37,204
I'm pulling out of that.
323
00:15:37,204 --> 00:15:40,107
I'm ditching the pork sausage,
the chorizo.
324
00:15:40,107 --> 00:15:41,841
It's such a strong flavour
325
00:15:41,841 --> 00:15:44,944
and I want to emphasise
the sweetness of the squid.
326
00:15:47,147 --> 00:15:50,450
I'm just gonna stick with what
I know and that's squid.
327
00:15:50,450 --> 00:15:53,620
I know I still need that salty
element brought into the dish.
328
00:15:55,822 --> 00:15:57,757
So I grab some anchovies
329
00:15:57,757 --> 00:16:01,294
that I can crush up and put in
my sauce I'm gonna baste that
squid in.
330
00:16:01,294 --> 00:16:04,864
I'm just hoping the flavours
work well together.
331
00:16:04,864 --> 00:16:07,234
I don't want to be
in this round 2 cook.
332
00:16:07,234 --> 00:16:08,835
I really need to up my game
333
00:16:08,835 --> 00:16:11,771
and I need to put something
good on the plate today.
334
00:16:11,771 --> 00:16:13,940
(TENSE MUSIC)
335
00:16:18,045 --> 00:16:22,349
So I'm gonna do a Maharastrian
squid curry today.
336
00:16:22,349 --> 00:16:25,052
Maharashtrian seafood curries
are really punchy.
337
00:16:25,052 --> 00:16:28,455
They have a lot of coconut and
a lot of lime or tamarind or kokum,
338
00:16:28,455 --> 00:16:30,357
lots of different tangy flavours
339
00:16:30,357 --> 00:16:32,392
that really complement
the seafood well.
340
00:16:32,392 --> 00:16:34,227
Hi, Adi!
341
00:16:34,227 --> 00:16:36,263
Hi, Mel. Hi, Rick.
Hi, Adi. Hi.
342
00:16:36,263 --> 00:16:42,669
Um, you just lit up when you
heard the Rick Stein being bellowed.
343
00:16:42,669 --> 00:16:45,538
Yeah. I needed to, like,
pull myself together.
344
00:16:45,538 --> 00:16:47,740
So, Rick, I'm originally from India,
345
00:16:47,740 --> 00:16:50,310
but I actually have not cooked
Indian food in this kitchen yet.
346
00:16:50,310 --> 00:16:51,478
Really?
Yeah.
347
00:16:51,478 --> 00:16:52,945
How come?
I don't know.
348
00:16:52,945 --> 00:16:54,381
This is unheard of!
349
00:16:54,381 --> 00:16:56,249
I like cooking
from around the world.
350
00:16:56,249 --> 00:16:58,351
Talk to us about why this dish.
351
00:16:58,351 --> 00:17:01,020
So the state of India that I
come from, which is called Maharashtra,
352
00:17:01,020 --> 00:17:02,355
is really famous for seafood.
353
00:17:02,355 --> 00:17:03,856
I know it well.
It's coastal.
354
00:17:03,856 --> 00:17:05,725
Filmed there.
Yes, I'm sure you would.
355
00:17:05,725 --> 00:17:08,061
Big on coconut and sour flavours.
356
00:17:08,061 --> 00:17:10,763
The first great fish curries I
had were in Goa.
357
00:17:10,763 --> 00:17:13,333
Which is next door to
Maharashtra. Next door to
Maharashtra, yes.
358
00:17:13,333 --> 00:17:17,204
So, I mean, and the tartness,
I'm full of enthusiasm for that.
359
00:17:17,204 --> 00:17:20,006
Bring it on home! I will. Thank
you so much, guys!
360
00:17:21,408 --> 00:17:22,975
Whoo-hoo-hoo!
361
00:17:22,975 --> 00:17:25,078
Rick Stein in the house!
It's Rick Stein.
362
00:17:25,078 --> 00:17:26,746
Talking to me about my curry.
363
00:17:26,746 --> 00:17:29,349
Oh, it's amazing, isn't it?
Yeah.
364
00:17:31,751 --> 00:17:32,985
Ooh!
365
00:17:32,985 --> 00:17:35,655
I feel pressure making Indian
food in this kitchen
366
00:17:35,655 --> 00:17:37,457
because I so want to do it justice
367
00:17:37,457 --> 00:17:40,160
and I want to make my family proud.
368
00:17:40,160 --> 00:17:42,195
I was born in India,
369
00:17:42,195 --> 00:17:45,465
but my parents moved to
Australia when I was just a
year old.
370
00:17:45,465 --> 00:17:47,734
Growing up,
I ate a lot of Indian food
371
00:17:47,734 --> 00:17:49,702
and my mum was a fantastic cook.
372
00:17:49,702 --> 00:17:52,205
But I never really learnt
how to make it.
373
00:17:52,205 --> 00:17:54,807
That's why I went
and saw my grandma.
374
00:17:54,807 --> 00:17:57,944
(SPEAKS FOREIGN LANGUAGE)
375
00:17:57,944 --> 00:18:00,380
I recently went to India.
376
00:18:00,380 --> 00:18:04,584
My grandma taught me how to,
like, roll a chapati properly.
377
00:18:06,085 --> 00:18:09,589
And I learnt curries
from my whole extended family.
378
00:18:10,757 --> 00:18:13,760
My heritage and India
is such a diverse country
379
00:18:13,760 --> 00:18:16,963
and even the food culture
is so varied,
380
00:18:16,963 --> 00:18:18,798
so I'm very proud of it.
381
00:18:18,798 --> 00:18:21,000
RHIANNON: That smells amazing, Adi.
382
00:18:21,000 --> 00:18:22,402
Thank you!
383
00:18:22,402 --> 00:18:25,238
MasterChef Australia
is a really big deal in India
384
00:18:25,238 --> 00:18:26,839
and a lot of my family watch it,
385
00:18:26,839 --> 00:18:30,477
so I really want to show them
that, "Hey, I'm on this show.
386
00:18:30,477 --> 00:18:33,112
"I'm cooking our food
and I'm doing it well."
387
00:18:37,884 --> 00:18:39,886
PHIL: Yes, Phil's using chillies.
388
00:18:42,555 --> 00:18:45,057
Phil.
Jock, Andy, how are we?
389
00:18:46,159 --> 00:18:48,127
There's a bit going on here.
First time with squid.
390
00:18:48,127 --> 00:18:49,962
There is a bit.
Tell us the dish.
391
00:18:49,962 --> 00:18:52,232
I'm doing a confit
scallops and squid.
392
00:18:52,232 --> 00:18:55,602
I'm gonna make a little tomato
vinaigrette number to pour through.
393
00:18:55,602 --> 00:18:57,204
Is that what this is?
No.
394
00:18:57,204 --> 00:18:59,672
This is some cauliflower that
I'm just giving a little
pickle to.
395
00:18:59,672 --> 00:19:01,908
It's also going to go into the dish.
396
00:19:01,908 --> 00:19:03,443
Pickled cauliflower?
Yes.
397
00:19:07,314 --> 00:19:08,515
OK.
Right.
398
00:19:08,515 --> 00:19:10,317
And is this
your little tomato number here?
399
00:19:10,317 --> 00:19:12,952
Yes. Yes, it is. That's just
the tomato juice for now.
400
00:19:12,952 --> 00:19:14,587
Right. What are you
gonna add to that?
401
00:19:14,587 --> 00:19:16,256
'Cause it's literally
tomato water right now.
402
00:19:16,256 --> 00:19:17,590
These aromats.
All that gear?
403
00:19:17,590 --> 00:19:18,758
Yeah. Yeah.
Wow. OK.
404
00:19:18,758 --> 00:19:21,194
You have a bit going on.
You've got so much to do.
405
00:19:21,194 --> 00:19:23,930
I'm not talking to you any
longer. OK. Thanks, guys.
406
00:19:23,930 --> 00:19:27,234
I need to add the aromats
into that tomato vinaigrette.
407
00:19:27,234 --> 00:19:31,037
Calamari and scallop are a bit
more on the meatier side
408
00:19:31,037 --> 00:19:32,539
when it comes to seafood,
409
00:19:32,539 --> 00:19:34,574
so I think they can stand up
to those flavours
410
00:19:34,574 --> 00:19:36,709
of the ginger, coriander, limes.
411
00:19:36,709 --> 00:19:38,611
But if I don't balance
those flavours
412
00:19:38,611 --> 00:19:40,112
in the pickle and the vinaigrette,
413
00:19:40,112 --> 00:19:41,914
then it could overpower
the whole dish
414
00:19:41,914 --> 00:19:44,284
and kind of dull the... the
flavour of the... the squid.
415
00:19:45,685 --> 00:19:48,755
Which is the main element
of the challenge today.
416
00:19:50,857 --> 00:19:53,826
It's a bit of a risk, but I'm
going to give it my best shot
417
00:19:53,826 --> 00:19:55,094
and cook my heart out.
418
00:19:55,094 --> 00:19:57,864
Whoo! It's punchy.
419
00:19:57,864 --> 00:20:01,301
You might be cooking with
squid, but this is no game!
420
00:20:01,301 --> 00:20:03,636
15 minutes to go!
(APPLAUSE)
421
00:20:03,636 --> 00:20:07,840
RHIANNON: Yeah! Go, guys! Come
on! You're all going awesome!
422
00:20:07,840 --> 00:20:10,910
CATH: Right.
It's going very, very quickly.
423
00:20:10,910 --> 00:20:12,712
Let's stir it.
424
00:20:14,914 --> 00:20:16,749
RALPH: So today I'm making
salt and pepper squid
425
00:20:16,749 --> 00:20:18,217
with a chilli vinaigrette.
426
00:20:18,217 --> 00:20:20,853
I'm going against Malissa
right next to me
427
00:20:20,853 --> 00:20:22,322
and we kinda got similar dishes.
428
00:20:22,322 --> 00:20:23,690
Yeah, it's a bit daunting,
429
00:20:23,690 --> 00:20:26,693
but I need to do the best I can
and put my best foot forward.
430
00:20:26,693 --> 00:20:29,596
MALISSA: Who doesn't love a
good salt and pepper calamari?
431
00:20:29,596 --> 00:20:31,531
It's something
you'd eat on the beach.
432
00:20:31,531 --> 00:20:34,033
It's something simple,
but hopefully I can nail it.
433
00:20:34,033 --> 00:20:39,238
So I am making a prawn stew
with, um, some poached calamari.
434
00:20:39,238 --> 00:20:40,707
Poached squid!
435
00:20:40,707 --> 00:20:43,410
I'm tasting the stew so far.
436
00:20:45,244 --> 00:20:47,614
And I'm liking the flavours
that are in them.
437
00:20:48,615 --> 00:20:50,016
Oh! Bloody hell.
438
00:20:50,016 --> 00:20:53,753
But it tastes really prawny,
I'm not gonna lie.
439
00:20:53,753 --> 00:20:56,456
Hey, Rue. Hello.
440
00:20:56,456 --> 00:20:58,090
Your dish is about calamari?
Yes. So...
441
00:20:58,090 --> 00:21:00,427
So you're making a prawn stew?
(LAUGHS)
442
00:21:00,427 --> 00:21:01,894
I'm confused.
443
00:21:01,894 --> 00:21:04,196
The squid is being cooked
in the stew.
444
00:21:04,196 --> 00:21:05,197
OK.
Yeah.
445
00:21:05,197 --> 00:21:06,333
OK.
OK.
446
00:21:06,333 --> 00:21:08,034
Alright.
Yeah?
447
00:21:09,602 --> 00:21:11,604
Some decent flavour going on
there. OK.
448
00:21:11,604 --> 00:21:15,842
But you just don't want to,
like, over... overtake the
beautiful squid.
449
00:21:15,842 --> 00:21:18,244
What this is about. OK.
Seasoning, balance.
450
00:21:18,244 --> 00:21:21,213
Make the calamari sing. OK.
451
00:21:21,213 --> 00:21:22,214
Yeah.
Yeah.
452
00:21:22,214 --> 00:21:25,084
ANTONIO: Let's go, Rue!
Oh, my gosh!
453
00:21:26,319 --> 00:21:27,620
(SIGHS)
454
00:21:27,620 --> 00:21:29,789
Is... is this the right dish?
455
00:21:30,890 --> 00:21:35,294
Ahh! It's too late. Like,
there's no time to change now.
456
00:21:35,294 --> 00:21:38,398
I'm going to have
to balance that sauce
457
00:21:38,398 --> 00:21:41,668
to make sure that you're not
tasting more prawn than squid.
458
00:21:41,668 --> 00:21:43,370
You got sugar?
459
00:21:43,370 --> 00:21:46,806
Yeah, I do. You need some?
Oh, I got some of Ralph's.
460
00:21:46,806 --> 00:21:48,274
(TENSE MUSIC)
461
00:21:56,649 --> 00:21:59,686
I'm doing a charred squid
on the hibachi.
462
00:21:59,686 --> 00:22:01,253
Some fennel.
463
00:22:01,253 --> 00:22:03,590
A little bit of watercress.
464
00:22:04,591 --> 00:22:06,593
After a couple of alterations,
465
00:22:06,593 --> 00:22:09,762
I'm going to be serving it with
some blanched fennel and watercress
466
00:22:09,762 --> 00:22:12,532
with anchovies and citrus dressing.
467
00:22:12,532 --> 00:22:15,134
My squid goes on the hibachi
468
00:22:15,134 --> 00:22:17,504
and this is the main element
of today's dish,
469
00:22:17,504 --> 00:22:21,073
so I really need to nail
the cook on this squid.
470
00:22:22,341 --> 00:22:24,411
Maybe a bit more on there.
471
00:22:24,411 --> 00:22:28,548
I really want the squid to have
that fresh, citrus punch to it.
472
00:22:31,150 --> 00:22:35,688
So the hood comes off. I'm
happy with the cook on that.
473
00:22:35,688 --> 00:22:39,659
I take the tentacles off. So it
is a bit of an uneven cook.
474
00:22:42,429 --> 00:22:43,996
The hood's more consistent,
475
00:22:43,996 --> 00:22:46,265
whereas some tentacles
are sitting up a bit more,
476
00:22:46,265 --> 00:22:48,267
sitting off on the side and stuff.
477
00:22:48,267 --> 00:22:50,169
Come on and cook, cook, cook!
478
00:22:50,169 --> 00:22:53,840
I've really got to leave it on
there sort of till the last minute
479
00:22:53,840 --> 00:22:56,509
till I know it's got
a nice thorough cook.
480
00:23:02,248 --> 00:23:05,384
CATH: I'm making the brine
for my squid ceviche.
481
00:23:05,384 --> 00:23:08,588
Even though you're eating
the squid raw,
482
00:23:08,588 --> 00:23:11,190
the brine does cook the squid
a little bit.
483
00:23:11,190 --> 00:23:12,592
Well, the pressure's on.
484
00:23:12,792 --> 00:23:16,496
I'm just trying to cut up
all... everything so finely
and delicately.
485
00:23:16,496 --> 00:23:19,499
I'm going to dice the squid
quite small.
486
00:23:19,499 --> 00:23:23,870
It is going to be sitting in
this brine for about 3 to 4 minutes.
487
00:23:23,870 --> 00:23:25,538
I'm excited about this.
Yeah, same.
488
00:23:25,538 --> 00:23:28,140
Do you know what? I am too!
This could be an absolute banger.
489
00:23:28,140 --> 00:23:29,609
I can see chilli,
shallots, pineapple.
490
00:23:29,609 --> 00:23:31,343
I can see lime. Yes.
491
00:23:31,343 --> 00:23:33,112
Yep.
Um, all beautifully prepared.
492
00:23:33,112 --> 00:23:35,548
That dice looks absolutely
stunning as well.
493
00:23:35,548 --> 00:23:37,950
Cath, bring it together.
Get yourself on the gantry.
494
00:23:37,950 --> 00:23:39,986
I'm so excited!
(SUSPENSEFUL MUSIC)
495
00:23:41,588 --> 00:23:44,757
Five minutes to go! Let's go,
guys! Come on! Hustle!
496
00:23:44,757 --> 00:23:46,425
(APPLAUSE)
497
00:23:46,425 --> 00:23:49,228
ADI: Today I'm doing
a Maharashtrian squid curry
498
00:23:49,228 --> 00:23:50,897
which is really tart and sour.
499
00:23:50,897 --> 00:23:52,431
I really want to go hard
500
00:23:52,431 --> 00:23:55,267
and make sure that I've cooked
a really punchy, big dish
501
00:23:55,267 --> 00:23:57,870
that is gonna keep me
definitely safe from the bottom.
502
00:23:58,871 --> 00:24:01,641
I just need to make sure that
I can cook the squid perfectly.
503
00:24:01,641 --> 00:24:05,344
I'm gonna poach my squid
in the curry sauce itself.
504
00:24:05,344 --> 00:24:08,648
Everything is down
to the wire for me.
505
00:24:08,648 --> 00:24:10,850
I'm so happy
with these flavours now.
506
00:24:15,054 --> 00:24:16,288
Yes!
507
00:24:16,523 --> 00:24:19,425
It just needs a little hint
more of sweetness to offset
the sour.
508
00:24:19,425 --> 00:24:21,060
So I'm just getting the sugar out...
509
00:24:22,461 --> 00:24:23,462
Oh!
510
00:24:23,462 --> 00:24:26,733
Oh, my God! It's way too much!
511
00:24:38,410 --> 00:24:40,880
(TENSE MUSIC)
512
00:24:40,880 --> 00:24:42,749
ADI: My curry paste...
Yes!
513
00:24:42,749 --> 00:24:45,051
...just needs a little hint more
of sweetness.
514
00:24:46,719 --> 00:24:47,854
Oh!
515
00:24:49,556 --> 00:24:53,159
Why did you do that?
Why did you do that?
516
00:24:53,159 --> 00:24:56,563
I just hope that I've not
stuffed up
517
00:24:56,563 --> 00:24:59,331
all of this balance that I
have spent so long working on.
518
00:25:02,334 --> 00:25:05,471
'Cause an unbalanced curry
means "Hello, round 2."
519
00:25:05,471 --> 00:25:07,607
You've only got 10 minutes to
go! Come on!
520
00:25:07,607 --> 00:25:10,509
(APPLAUSE)
RHIANNON: Yeah, go! Come on!
521
00:25:10,509 --> 00:25:11,510
ANTONIO: Let's go!
522
00:25:11,510 --> 00:25:12,812
Doing alright, brother?
Yeah, mate.
523
00:25:12,812 --> 00:25:13,946
Good man.
524
00:25:16,716 --> 00:25:18,885
Let's do it. Let's do this, sweetie.
525
00:25:18,885 --> 00:25:21,120
Come on. Give yourself enough time.
526
00:25:21,120 --> 00:25:22,622
I've tried the ceviche.
527
00:25:24,423 --> 00:25:25,825
Oh!
528
00:25:25,825 --> 00:25:26,926
Awesome.
529
00:25:26,926 --> 00:25:28,928
I'm delighted.
530
00:25:28,928 --> 00:25:32,231
It's beautiful and fresh.
I love the flavours.
531
00:25:32,231 --> 00:25:35,935
(WHISPERS) Let's go. Let's go.
532
00:25:35,935 --> 00:25:39,238
OK. It's OK. You can do this.
533
00:25:40,539 --> 00:25:42,274
(NORMAL VOICE) It looks beautiful.
534
00:25:43,309 --> 00:25:45,277
Feeling really proud.
535
00:25:45,277 --> 00:25:47,046
JOCK: Time's almost up!
536
00:25:48,547 --> 00:25:49,515
10...
537
00:25:49,515 --> 00:25:52,284
ALL: 9, 8, 7,
538
00:25:52,284 --> 00:25:55,087
6, 5, 4,
539
00:25:55,087 --> 00:25:58,725
3, 2, 1!
540
00:25:58,725 --> 00:26:00,392
That's it!
(APPLAUSE)
541
00:26:00,392 --> 00:26:02,328
(CHEERING)
542
00:26:04,931 --> 00:26:06,332
My God!
543
00:26:06,332 --> 00:26:09,035
Good job, brother.
Good job. Looks delicious.
544
00:26:12,939 --> 00:26:15,207
RUE: I think the cook on the
squid is fine.
545
00:26:16,208 --> 00:26:19,211
What I'm worried about
is just the prawn sauce.
546
00:26:19,211 --> 00:26:22,314
So I hope the sauce
complements the squid
547
00:26:22,314 --> 00:26:25,752
versus, um... overpowering the dish.
548
00:26:25,752 --> 00:26:28,554
I hope I've done the right thing.
549
00:26:33,225 --> 00:26:35,762
(FOREBODING MUSIC)
550
00:26:35,762 --> 00:26:38,631
JOCK: Squid's the name
of the game today.
551
00:26:38,631 --> 00:26:42,268
We're only looking for the
bottom four dishes to go into
round 2.
552
00:26:44,070 --> 00:26:46,505
The first dish we'd like to
taste belongs to... Cath.
553
00:26:46,505 --> 00:26:48,407
ANDY: Yeah, Cath.
(APPLAUSE)
554
00:26:52,178 --> 00:26:53,813
CATH: I'm feeling
really chuffed today
555
00:26:53,813 --> 00:26:55,982
because I didn't play it safe.
556
00:26:55,982 --> 00:26:58,050
I went out of my comfort zone.
557
00:26:58,050 --> 00:27:01,754
If I go into the second round,
I've got my head held high.
558
00:27:01,754 --> 00:27:03,656
I'm really, really proud.
559
00:27:07,994 --> 00:27:11,931
Cath, what have you cooked us?
I've cooked squid ceviche today.
560
00:27:11,931 --> 00:27:16,468
I'm gonna guess that this is
not something you do at home?
561
00:27:16,468 --> 00:27:19,005
Uh, you guessed correct, yeah.
Amazing!
562
00:27:19,005 --> 00:27:21,007
Yeah, well, great.
563
00:27:22,842 --> 00:27:25,011
Can I just say it looks
beautiful? Thank you.
564
00:27:25,011 --> 00:27:27,513
I think it looks beautiful.
I'm really proud of myself.
565
00:27:37,556 --> 00:27:39,191
That's lovely.
566
00:27:40,392 --> 00:27:41,961
Cath.
567
00:27:41,961 --> 00:27:46,365
Ahhh! Yes! Yes!
568
00:27:46,365 --> 00:27:47,399
(LAUGHS)
569
00:27:47,399 --> 00:27:50,369
I am so proud of you, Cath.
Oh, thank you.
570
00:27:50,369 --> 00:27:52,972
I'm so proud of you that you
found the confidence to step out
571
00:27:52,972 --> 00:27:56,042
and go, "You know what, I've
never done it before but I'm
gonna do it."
572
00:27:56,042 --> 00:27:58,210
You got excited about the
produce. Oh. I have, yeah.
573
00:27:58,210 --> 00:27:59,611
You got excited because Rick's
here.
574
00:27:59,611 --> 00:28:01,147
And it looked fantastic,
tasted fantastic.
575
00:28:01,147 --> 00:28:02,715
Yeah, thank you.
Well done.
576
00:28:02,715 --> 00:28:03,716
Yeah, thank you.
577
00:28:03,716 --> 00:28:06,052
All the flavours go together
really well
578
00:28:06,052 --> 00:28:09,355
and, for me, it tastes - dare
I say it? - rather Australian.
579
00:28:09,355 --> 00:28:10,790
Yeah. (LAUGHS)
You know?
580
00:28:10,790 --> 00:28:12,825
I mean, with the pineapple, particularly.
581
00:28:12,825 --> 00:28:14,761
Yeah.
It's so fresh.
582
00:28:14,761 --> 00:28:17,329
I'm really, really enjoying it.
583
00:28:17,329 --> 00:28:18,798
Thanks!
ANDY: Nice work, Cath!
584
00:28:18,798 --> 00:28:22,401
Thanks, guys. Thank you!
(SQUEALS) (APPLAUSE)
585
00:28:22,401 --> 00:28:25,004
I'm really stoked!
Yeah!
586
00:28:25,004 --> 00:28:28,474
Whoo-hoo! I get a clap!
587
00:28:29,541 --> 00:28:30,642
Mwah!
588
00:28:30,642 --> 00:28:33,545
Rick Stein, he loved it.
589
00:28:33,545 --> 00:28:35,948
I'm so over the moon and so proud.
590
00:28:35,948 --> 00:28:38,918
I'm just... Yeah. It's a great
day in the kitchen today.
591
00:28:38,918 --> 00:28:40,519
(SIGHS)
592
00:28:40,519 --> 00:28:42,721
JOCK: Theo!
593
00:28:43,722 --> 00:28:45,825
I made peri-peri squid.
594
00:28:45,825 --> 00:28:48,027
It's stunning. Like, stunning.
595
00:28:48,027 --> 00:28:50,029
The cook on the calamari is perfect.
596
00:28:50,029 --> 00:28:53,866
There was a Turkish term
for a sort of barbecue king.
597
00:28:53,866 --> 00:28:56,368
You're one of them.
ANDY: Nice one, Theo!
598
00:28:56,368 --> 00:28:57,403
Grace.
599
00:28:59,438 --> 00:29:01,673
The squid on an ajvar.
600
00:29:01,673 --> 00:29:03,876
Grace, I think you did
an outstanding job today.
601
00:29:03,876 --> 00:29:06,745
Thank you! It was a very
tender piece of squid.
602
00:29:06,745 --> 00:29:08,314
I thought the presentation
was stunning.
603
00:29:08,314 --> 00:29:09,315
Thank you!
604
00:29:09,315 --> 00:29:11,250
Brent.
605
00:29:11,250 --> 00:29:13,185
BRENT: Sri Lankan-inspired
charred squid.
606
00:29:16,622 --> 00:29:19,358
I love it! I absolutely love it.
607
00:29:19,358 --> 00:29:21,027
Well done.
Thanks, Rick. Thank you.
608
00:29:21,027 --> 00:29:22,761
That's an absolute cracker.
609
00:29:22,761 --> 00:29:24,831
Peaking with flavour.
610
00:29:24,831 --> 00:29:27,266
And you couldn't have cooked
the squid any better.
611
00:29:29,135 --> 00:29:30,903
Stunning.
612
00:29:30,903 --> 00:29:32,338
Thank you.
613
00:29:33,372 --> 00:29:34,706
Next up - Phil!
614
00:29:34,706 --> 00:29:36,308
(APPLAUSE)
615
00:29:37,776 --> 00:29:39,578
PHIL: It's a pretty plate of food.
616
00:29:39,578 --> 00:29:43,149
But unless it tastes delicious
that doesn't really matter.
617
00:29:43,149 --> 00:29:45,051
I'm hoping that's not
gonna see me unstuck today.
618
00:29:56,062 --> 00:29:58,064
Phil, what have you cooked?
619
00:29:58,064 --> 00:29:59,866
I cooked confit squid and scallops
620
00:29:59,866 --> 00:30:02,634
with pickled cauliflower
and a tomato vinaigrette.
621
00:30:03,602 --> 00:30:05,972
All in all,
I think I'm pretty happy.
622
00:30:20,853 --> 00:30:23,990
I'm questioning the balance
with those aromats.
623
00:30:25,657 --> 00:30:28,961
Needed more of a lift of...
a heavier tomato.
624
00:30:28,961 --> 00:30:31,197
Sorry, where was the tomato?
I'm sorry...
625
00:30:31,197 --> 00:30:33,032
Oh, in the vinaigrette.
Yeah, in the vinaigrette.
626
00:30:33,032 --> 00:30:34,633
Crikey!
JOCK: You can't taste it?
627
00:30:34,633 --> 00:30:37,436
I couldn't taste it. That
probably says it all, you know?
628
00:30:37,436 --> 00:30:40,940
All it needed was just the
slightest bit more acidity or
more freshness
629
00:30:40,940 --> 00:30:42,975
to really help everything
along the way.
630
00:30:42,975 --> 00:30:45,377
But we'll see where you end up.
Well done, Phil.
631
00:30:45,377 --> 00:30:47,579
Thanks, guys.
(APPLAUSE)
632
00:30:48,847 --> 00:30:50,649
THEO: Good job.
We'll see, we'll see.
633
00:30:50,649 --> 00:30:52,118
Rue!
634
00:30:52,118 --> 00:30:53,852
(APPLAUSE)
635
00:30:54,853 --> 00:30:56,122
Oh, God!
636
00:30:56,122 --> 00:30:58,024
Come on!
637
00:30:58,024 --> 00:31:00,626
I am feeling so nervous.
638
00:31:00,626 --> 00:31:04,863
Why would you make a stew
in 45 minutes?
639
00:31:04,863 --> 00:31:07,733
Breathe! Breathe!
Yeah.
640
00:31:07,733 --> 00:31:09,501
I'm just hoping...
641
00:31:10,669 --> 00:31:14,406
...my dish is good enough to
keep me
642
00:31:14,406 --> 00:31:16,976
from cooking in round 2.
643
00:31:19,011 --> 00:31:21,247
(EXHALES DEEPLY)
644
00:31:28,420 --> 00:31:30,289
(TENSE MUSIC)
645
00:31:31,290 --> 00:31:33,059
Rue, what have you cooked
today?
646
00:31:33,059 --> 00:31:35,928
I made a prawn sauce on the bottom
647
00:31:35,928 --> 00:31:39,298
and I poached my squid in the sauce.
648
00:31:40,299 --> 00:31:41,400
OK.
649
00:31:43,869 --> 00:31:45,371
(EXHALES DEEPLY)
650
00:31:58,517 --> 00:32:00,219
(EXHALES)
651
00:32:03,222 --> 00:32:05,457
JOCK: Rue.
Yep.
652
00:32:07,259 --> 00:32:09,328
I'm so happy for you!
What?!
653
00:32:09,328 --> 00:32:11,597
(APPLAUSE)
What?!
654
00:32:12,831 --> 00:32:13,966
What?!
655
00:32:13,966 --> 00:32:15,367
It's beautiful.
656
00:32:17,269 --> 00:32:22,274
The flavour that you've got in
that broth in 45 minutes is sensational.
657
00:32:22,274 --> 00:32:23,842
It is just incredible.
658
00:32:23,842 --> 00:32:27,879
The simplicity is beautiful in
this and the calamari is perfect.
659
00:32:27,879 --> 00:32:32,351
Dishes that are so strikingly
simple like that, there's
nowhere to hide.
660
00:32:32,351 --> 00:32:35,454
But you didn't have to hide
anywhere, so well done.
661
00:32:35,454 --> 00:32:38,224
Thank you! Wow!
662
00:32:38,224 --> 00:32:39,491
I loved it.
663
00:32:39,491 --> 00:32:41,493
I mean, what I liked particularly
664
00:32:41,493 --> 00:32:43,529
was the stock you made
with the prawns.
665
00:32:43,529 --> 00:32:46,065
And you can taste that in this
so, so well.
666
00:32:46,065 --> 00:32:49,001
I mean, it's just an essence
of seafood dish.
667
00:32:49,001 --> 00:32:50,902
It's just simple perfection.
Well done.
668
00:32:50,902 --> 00:32:54,040
Well done, Rue.
Thank you! Oh, my gosh!
669
00:32:54,040 --> 00:32:55,874
(APPLAUSE)
670
00:32:55,874 --> 00:32:58,544
MELISSA: She did good.
671
00:32:58,544 --> 00:33:03,249
Oh, my gosh!
I could cry tears of happiness.
672
00:33:04,250 --> 00:33:05,551
Oh!
Rue!
673
00:33:05,551 --> 00:33:07,019
(LAUGHS)
674
00:33:07,019 --> 00:33:09,688
You doubted yourself too much.
Oh, my gosh!
675
00:33:11,023 --> 00:33:13,825
Next up it's Declan!
DECLAN: It's me.
676
00:33:13,825 --> 00:33:15,194
(APPLAUSE)
677
00:33:19,098 --> 00:33:20,266
Hello, guys.
678
00:33:20,266 --> 00:33:21,700
Hello, Declan.
Hello, hello.
679
00:33:21,700 --> 00:33:23,135
What have you made us today?
680
00:33:23,135 --> 00:33:27,473
Charred squid on the hibachi
with a citrus dressing.
681
00:33:29,275 --> 00:33:31,943
Did it makes you nervous today
to have Rick here?
682
00:33:31,943 --> 00:33:35,347
Oh, definitely. I'm just
honoured to be cooking seafood
for Rick Stein,
683
00:33:35,347 --> 00:33:37,383
so I hope that does it justice.
684
00:33:51,630 --> 00:33:53,232
(EXHALES DEEPLY)
685
00:33:57,603 --> 00:34:00,506
Well, that's... that's
very interesting.
686
00:34:00,506 --> 00:34:03,642
You can taste
the barbecued effect on it.
687
00:34:03,642 --> 00:34:06,978
For me, I think
the... the citrus dressing
688
00:34:06,978 --> 00:34:08,680
is a little bit on the tart side.
689
00:34:10,449 --> 00:34:12,651
But I just... I just
like the presentation.
690
00:34:12,651 --> 00:34:14,253
I thought... I thought it was nice.
691
00:34:14,253 --> 00:34:15,887
Thank you.
692
00:34:16,955 --> 00:34:19,625
ANDY: Unfortunately, I got a
really thin piece and it's
overcooked.
693
00:34:19,625 --> 00:34:20,659
OK.
694
00:34:21,059 --> 00:34:24,496
I'm looking at Mel's and hers
is maybe double, triple the size.
695
00:34:24,496 --> 00:34:25,931
Same with Rick's.
696
00:34:25,931 --> 00:34:27,933
Because it is a bit uneven,
697
00:34:27,933 --> 00:34:30,236
it's just suffered
from the cooking process.
698
00:34:31,770 --> 00:34:33,205
Sorry.
699
00:34:33,205 --> 00:34:36,242
I don't think this entirely
landed for you today.
700
00:34:36,242 --> 00:34:38,210
Thanks, Declan.
Thank you.
701
00:34:38,210 --> 00:34:39,678
(APPLAUSE)
702
00:34:44,216 --> 00:34:45,751
(SIGHS) Bloody hell.
703
00:34:47,819 --> 00:34:50,422
I'm pretty disappointed in
myself at this point.
704
00:34:50,422 --> 00:34:52,424
JOCK: Ralph.
705
00:34:52,424 --> 00:34:55,527
RALPH: Salt and pepper squid
with a chilli vinaigrette on
the side.
706
00:34:55,527 --> 00:34:57,863
RICK: First thing is there's
not enough salt and pepper
707
00:34:57,863 --> 00:34:58,997
in... in the batter.
708
00:34:58,997 --> 00:34:59,998
OK.
709
00:35:00,232 --> 00:35:02,368
And that sauce, it's just
a bit overpowering, really.
710
00:35:02,368 --> 00:35:04,236
No problem. Thanks, guys.
MELISSA: Thank you, Ralph.
711
00:35:04,236 --> 00:35:05,337
ANDY: Malissa!
712
00:35:06,438 --> 00:35:08,907
MALISSA: I've made
salt and pepper calamari
713
00:35:08,907 --> 00:35:11,643
with a lime and chilli dressing
and a cucumber salad.
714
00:35:11,643 --> 00:35:16,415
Again, I just thought maybe
a bit more salt and pepper.
715
00:35:16,415 --> 00:35:19,084
And the sauce was
a bit... a bit strong.
716
00:35:19,084 --> 00:35:22,388
ANDY: It's just not a
beautiful, crisp, clean batter.
717
00:35:22,388 --> 00:35:24,423
Thanks, Malissa!
Thank you!
718
00:35:24,423 --> 00:35:26,392
Thank you. (LAUGHS)
719
00:35:26,392 --> 00:35:30,128
The next calamari dish we'd
like to taste belongs to Adi.
720
00:35:30,128 --> 00:35:31,663
(APPLAUSE)
721
00:35:31,663 --> 00:35:34,533
ADI: I rushed this dish
so much at the end
722
00:35:34,533 --> 00:35:36,235
and all of the time I took balancing
723
00:35:36,235 --> 00:35:38,604
could have been thrown off
with my sugar.
724
00:35:39,871 --> 00:35:44,075
My family is gonna be watching
MasterChef, even back in India,
725
00:35:44,075 --> 00:35:48,146
so, like, if I don't get this
right, they're all gonna know
about it.
726
00:35:48,146 --> 00:35:49,915
Hi, guys. Hi, Rick. (CHUCKLES)
Hi!
727
00:35:49,915 --> 00:35:51,650
Ooh, look at the squid.
728
00:35:51,650 --> 00:35:53,585
Adi, what have you made for us?
729
00:35:53,585 --> 00:35:56,722
I've made
a Maharashtrian squid curry.
730
00:35:56,722 --> 00:35:58,390
Amazing.
731
00:36:19,177 --> 00:36:21,247
Adi...
Yeah?
732
00:36:22,414 --> 00:36:24,583
The cook on the squid
is... is amazing.
733
00:36:24,583 --> 00:36:25,584
Yeah. Thank you.
734
00:36:25,584 --> 00:36:28,454
It's... absolutely set to perfection.
735
00:36:29,488 --> 00:36:32,023
It's so delicious, it's so moreish.
736
00:36:32,023 --> 00:36:34,226
I just wanna grab some bread
and put it in there
737
00:36:34,226 --> 00:36:36,828
or dump the rest of it in that
rice and just eat it.
738
00:36:36,828 --> 00:36:39,998
Like, it is... stunning cooking.
Well done.
739
00:36:39,998 --> 00:36:42,434
Oh, thank you. It's made me
a bit emotional. (LAUGHS)
740
00:36:42,434 --> 00:36:46,272
Very, very nice.
The squid's cooked perfectly.
741
00:36:47,273 --> 00:36:49,741
It's delicious. Very, very
moreish, I would say.
742
00:36:51,810 --> 00:36:54,346
MELISSA: You executed
everything perfectly.
743
00:36:54,346 --> 00:36:57,716
Balanced everything
to the nth degree.
744
00:36:57,716 --> 00:37:00,118
And I'm so happy for you.
745
00:37:00,118 --> 00:37:01,953
So I hope this elevates your cooking
746
00:37:01,953 --> 00:37:04,423
to the next level and the next
level and the next level.
747
00:37:04,423 --> 00:37:06,358
Well done.
Yeah. Thank you so much, guys.
748
00:37:06,358 --> 00:37:07,859
All of you.
Thank you.
749
00:37:07,859 --> 00:37:09,695
Your aunties will be proud.
750
00:37:11,029 --> 00:37:13,499
She skipped!
(ADI LAUGHS)
751
00:37:13,499 --> 00:37:15,901
CATH: Awesome. So nice.
752
00:37:15,901 --> 00:37:18,203
That was so nice.
Yeah, that was really nice.
753
00:37:18,203 --> 00:37:20,205
Such a quite, like,
"Oh, I cooked my own food."
754
00:37:20,205 --> 00:37:21,940
Yeah, I know! I feel like that
too!
755
00:37:21,940 --> 00:37:23,842
Yeah.
I can feel it.
756
00:37:26,978 --> 00:37:32,050
Well, Rick Stein in the house
has raised the level of cooking,
757
00:37:32,050 --> 00:37:34,252
like, double, I reckon.
758
00:37:36,322 --> 00:37:39,625
The good news is that means
we ate a lot of good dishes.
759
00:37:39,625 --> 00:37:41,827
The bad news,
if you weren't up there today,
760
00:37:41,827 --> 00:37:43,462
you're gonna be in round 2.
761
00:37:47,399 --> 00:37:49,100
(TENSE MUSIC)
762
00:37:51,437 --> 00:37:53,605
The people going into round 2 are...
763
00:37:55,741 --> 00:37:57,175
...Ralph...
764
00:37:59,611 --> 00:38:00,879
...Malissa...
765
00:38:00,879 --> 00:38:02,013
Mm-hm.
766
00:38:05,116 --> 00:38:06,485
...Phil...
767
00:38:09,555 --> 00:38:10,822
...and, finally...
768
00:38:11,823 --> 00:38:12,858
...Declan.
769
00:38:16,728 --> 00:38:18,430
Everyone else, congratulations.
770
00:38:18,430 --> 00:38:20,766
You're safe.
You can head up to the gantry.
771
00:38:22,434 --> 00:38:23,602
Good luck.
772
00:38:29,441 --> 00:38:33,111
DECLAN: Obviously, very nervous
being in round 2,
773
00:38:33,111 --> 00:38:35,046
but, you know,
I've got to shake this off
774
00:38:35,046 --> 00:38:37,148
because someone is
gonna be going home.
775
00:38:49,060 --> 00:38:53,865
Now, round 2, it's all about
what's under there.
776
00:38:53,865 --> 00:38:55,734
Ready to find out what it is?
777
00:38:55,734 --> 00:38:57,035
Yes, please. Yes.
778
00:38:58,069 --> 00:38:59,871
(SUSPENSEFUL MUSIC)
779
00:39:10,382 --> 00:39:13,452
MALISSA: Oh!
PHIL: Yes.
780
00:39:29,134 --> 00:39:31,036
Rick, you've travelled and eaten
781
00:39:31,036 --> 00:39:33,839
in some of the most
extraordinary places around the world.
782
00:39:33,839 --> 00:39:37,909
How does that influence the
food that you love and then, I
suppose, cook?
783
00:39:37,909 --> 00:39:40,479
Well, I mean, it's totally
influenced me, really.
784
00:39:40,479 --> 00:39:42,213
I mean, you name it,
wherever I've been,
785
00:39:42,213 --> 00:39:44,550
I've got elements of that
in what I cook.
786
00:39:44,550 --> 00:39:46,552
Early trips to Italy.
787
00:39:48,153 --> 00:39:49,788
India, particularly.
788
00:39:50,956 --> 00:39:52,424
Australia, even.
789
00:39:52,424 --> 00:39:55,126
It's good we're on the list.
(LAUGHTER)
790
00:39:57,262 --> 00:39:58,430
Well, Mexico,
791
00:39:58,430 --> 00:40:03,435
it was my first introduction
to, sort, of foreign food.
792
00:40:04,803 --> 00:40:08,874
Yeah, that was when I really
started to think, "I need to
travel more.
793
00:40:08,874 --> 00:40:12,410
"I need to go to different
countries and experience their
cuisine."
794
00:40:12,410 --> 00:40:15,781
And I've never forgotten.
Fabulous. Very strong wines.
795
00:40:15,781 --> 00:40:18,183
Would match your Aussie reds,
that's for sure.
796
00:40:19,951 --> 00:40:23,455
Spain. OK, there I am in Cadiz.
797
00:40:23,455 --> 00:40:25,591
I'm just about to eat
a grilled mackerel
798
00:40:25,591 --> 00:40:27,526
with pirinaca sauce.
799
00:40:28,627 --> 00:40:30,161
I'm so happy to be in Cadiz!
800
00:40:30,161 --> 00:40:35,000
If you love Europe, go to
Cadiz. It's like I'm there already.
801
00:40:35,000 --> 00:40:36,267
Yeah.
802
00:40:37,368 --> 00:40:39,905
That's me in France, in... in Paris.
803
00:40:42,107 --> 00:40:44,510
And we sort of celebrate
every November.
804
00:40:44,510 --> 00:40:45,977
Me and a few friends go to
805
00:40:45,977 --> 00:40:49,414
this restaurant in Rue
Saint-Honore
806
00:40:49,414 --> 00:40:51,116
and we just eat seafood.
807
00:40:53,485 --> 00:40:55,120
The thing I love about French food
808
00:40:55,120 --> 00:40:58,156
is that it's always designed
to go with French wines.
809
00:40:58,156 --> 00:40:59,825
(LAUGHTER)
810
00:40:59,825 --> 00:41:04,362
Speaking of Mediterranean
cooking, let's take a plane to Italy.
811
00:41:06,197 --> 00:41:12,137
That's actually in... in Puglia,
near the town-city of Ostuni.
812
00:41:14,139 --> 00:41:16,808
And we're in a lemon orchard.
813
00:41:19,210 --> 00:41:20,378
The big farmhouse
814
00:41:20,378 --> 00:41:21,880
in that part of the country.
815
00:41:23,114 --> 00:41:25,316
You see, you don't have to be
a vegetarian
816
00:41:25,316 --> 00:41:27,185
to love vegetable cooking
817
00:41:27,185 --> 00:41:30,121
and I think Southern Italy
is one of those places
818
00:41:30,121 --> 00:41:31,890
where you just love it to bits.
819
00:41:31,890 --> 00:41:32,991
MALISSA: Mmm.
820
00:41:34,125 --> 00:41:36,461
DECLAN: Rick's an absolute icon.
821
00:41:36,461 --> 00:41:38,196
It was probably only six months ago
822
00:41:38,196 --> 00:41:41,967
I was sitting on the couch with
Nan watching Rick on TV,
823
00:41:41,967 --> 00:41:44,369
like, just, you know,
taking in what he's doing.
824
00:41:44,369 --> 00:41:46,271
And six months later, here I
am!
825
00:41:47,606 --> 00:41:49,340
OK, in this round,
826
00:41:49,340 --> 00:41:52,143
you'll need to choose one of
these photos from Rick's map
827
00:41:52,143 --> 00:41:55,881
and make us a dish featuring
that country's cuisine.
828
00:41:56,882 --> 00:41:59,517
All of you will have 75 minutes.
829
00:41:59,517 --> 00:42:00,852
It goes without saying,
830
00:42:00,852 --> 00:42:03,388
whoever cooks the least
impressive dish in this round
831
00:42:03,388 --> 00:42:05,691
will be going home.
832
00:42:05,691 --> 00:42:08,159
Are you all ready?
833
00:42:08,159 --> 00:42:11,162
Your time starts now!
(APPLAUSE AND CHEERING)
834
00:42:14,900 --> 00:42:17,068
CONTESTANT:
Show us what you're made of!
835
00:42:21,406 --> 00:42:24,409
This time we'll go
with some self-raising.
836
00:42:24,409 --> 00:42:27,679
I'm feeling a lot of pressure
right now.
837
00:42:27,679 --> 00:42:29,514
Honey, honey, honey.
838
00:42:29,514 --> 00:42:32,751
I was really hoping I'd cook
an absolute banging dish
839
00:42:32,751 --> 00:42:35,486
for one of my food heroes in
round 1.
840
00:42:35,486 --> 00:42:37,222
(WHISPERS) I know - a beer batter.
841
00:42:38,657 --> 00:42:40,592
RALPH: Breadcrumbs,
breadcrumbs, breadcrumbs.
842
00:42:40,592 --> 00:42:42,227
DECLAN: But didn't pull through,
843
00:42:42,227 --> 00:42:45,430
so I'm really gonna have to
shake off whatever's happened
844
00:42:45,430 --> 00:42:49,234
and focus on the challenge
in front of me right now.
845
00:42:49,234 --> 00:42:53,238
RHIANNON: Go, Dec!
CATH: Come on! Let's go, boys!
846
00:42:57,643 --> 00:42:59,745
Been to Mexico a fair few times,
847
00:42:59,745 --> 00:43:02,347
so I'm going down
the Mexican route today.
848
00:43:02,347 --> 00:43:05,016
Um, and I'm going to be doing
a beer-battered flathead
849
00:43:05,016 --> 00:43:09,354
with a Mexican salsa and some
other little garnish elements
850
00:43:09,354 --> 00:43:11,757
to, yeah, complement it.
851
00:43:11,757 --> 00:43:14,192
Smells delicious, Deccy.
852
00:43:14,192 --> 00:43:17,763
The cook on my beer-battered
flathead is gonna be my biggest thing,
853
00:43:17,763 --> 00:43:21,466
and as well as, like, the depth
of flavour in my salsa.
854
00:43:21,466 --> 00:43:24,903
You know, I do have the pin
if I want to lean on it,
855
00:43:24,903 --> 00:43:28,106
so I don't want to think about
that until the final moment.
856
00:43:29,174 --> 00:43:30,709
I wanna save it.
857
00:43:30,709 --> 00:43:33,211
You know, this could
come in handy later on.
858
00:43:34,646 --> 00:43:37,182
ANDY: I'm begging to know
what Declan's gonna do.
859
00:43:37,182 --> 00:43:38,917
Rick, he's got an immunity pin.
860
00:43:38,917 --> 00:43:42,153
So at any stage throughout this
cook, he can play that immunity pin
861
00:43:42,153 --> 00:43:45,390
and get himself up to the
gantry and safe.
862
00:43:45,390 --> 00:43:47,793
I think he was a little bit
rattled on the first cook.
863
00:43:47,793 --> 00:43:49,627
It was a big thing,
him cooking for you.
864
00:43:49,627 --> 00:43:54,265
And I'm hoping that he can find
his path and cook a really
great dish.
865
00:43:54,265 --> 00:43:56,301
Yeah.
But will he play that pin?
866
00:43:56,301 --> 00:43:59,070
Confidence is one thing, but
you want to be in the right side
867
00:43:59,070 --> 00:44:00,706
of confidence and arrogance,
right?
868
00:44:00,706 --> 00:44:03,608
Otherwise, you're gonna end up
going home with a pin still in
your apron.
869
00:44:03,608 --> 00:44:05,010
Yeah.
Nobody wants that.
870
00:44:05,010 --> 00:44:06,044
Nah.
871
00:44:07,846 --> 00:44:10,081
When I walked into the pantry,
872
00:44:10,081 --> 00:44:12,650
I saw these beautiful ripe apricots
873
00:44:12,650 --> 00:44:15,586
and immediately
they reminded me of my nonna
874
00:44:15,586 --> 00:44:18,456
because she has beautiful fresh
fruit trees in her backyard
875
00:44:18,456 --> 00:44:20,091
including an apricot tree.
876
00:44:20,091 --> 00:44:22,861
So... (LAUGHS)
...I'm gonna take it as a sign.
877
00:44:22,861 --> 00:44:24,329
THEO: You're going dessert,
Mal?
878
00:44:24,329 --> 00:44:26,597
Yeah, I'm doing a dessert.
Nice!
879
00:44:27,833 --> 00:44:30,668
(SINGSONGS) Malissa!
Hello! How are you?
880
00:44:30,668 --> 00:44:33,204
We're very good. How are you?
That's good. I'm good, I'm
good.
881
00:44:33,204 --> 00:44:34,906
What are you doing?
882
00:44:34,906 --> 00:44:36,742
I'm doing an olive oil
and honey panna cotta.
883
00:44:36,742 --> 00:44:39,978
OK.
And then some glazed apricots.
884
00:44:39,978 --> 00:44:42,147
And the lemon crumb on the bottom.
885
00:44:42,147 --> 00:44:43,749
I love panna cotta.
I love panna cotta.
886
00:44:43,749 --> 00:44:44,750
Oh, good!
887
00:44:44,750 --> 00:44:46,617
So I've made myself
a bit of an expert
888
00:44:46,617 --> 00:44:48,586
into what really constitutes
a good panna cotta.
889
00:44:48,586 --> 00:44:49,654
Expert!
OK!
890
00:44:49,654 --> 00:44:52,423
But I'll be looking for the
wobble. OK, um, yes.
891
00:44:52,423 --> 00:44:55,426
I'm hoping that it's gonna have
a really good wobble to it.
892
00:44:55,426 --> 00:44:56,862
But, yeah.
It's so simple.
893
00:44:56,862 --> 00:44:59,397
But actually it's so
complicated. It is hard to
execute, yes.
894
00:44:59,397 --> 00:45:00,531
Alright.
Good luck.
895
00:45:00,531 --> 00:45:01,900
(LAUGHS)
Good luck, Malissa.
896
00:45:01,900 --> 00:45:03,368
Thank you.
897
00:45:03,368 --> 00:45:08,173
If I go home
on an Italian challenge,
898
00:45:08,173 --> 00:45:11,176
my family will not be happy
with me.
899
00:45:11,176 --> 00:45:12,978
They'll lock me out! (LAUGHS)
900
00:45:15,781 --> 00:45:20,451
Basically, all I'm worried
about is, uh... my panna cotta
not being set.
901
00:45:20,451 --> 00:45:23,488
So I've decided I'm gonna make
two panna cottas -
902
00:45:23,488 --> 00:45:28,526
one in the plastic panna cotta
mould and one this very small bowl.
903
00:45:28,526 --> 00:45:31,729
Yeah, I'm kind of gonna have
a plan B today
904
00:45:31,729 --> 00:45:34,465
because I have learnt
in a lot of my other cooks
905
00:45:34,465 --> 00:45:36,267
you need to have a plan B.
906
00:45:36,267 --> 00:45:37,869
GRACE: Well done, Phil.
907
00:45:42,107 --> 00:45:43,641
(MUTTERS)
908
00:45:45,043 --> 00:45:46,444
This is my first elimination cook.
909
00:45:46,444 --> 00:45:48,746
It was bound to come eventually
and I'm ready to go.
910
00:45:50,715 --> 00:45:54,152
No, ready to go with this cook,
not ready to out the door.
911
00:45:57,088 --> 00:45:59,290
So, today, I'm gonna go
with the cuisine of Italy
912
00:45:59,290 --> 00:46:01,226
and I'm gonna cook
spaghetti con l'anatra
913
00:46:01,226 --> 00:46:02,727
or spaghetti with duck sauce,
914
00:46:02,727 --> 00:46:05,230
which is from the Veneto region
of the north of Italy.
915
00:46:06,464 --> 00:46:10,101
So last year, I actually took
off and I went and lived in
Italy for a while
916
00:46:10,101 --> 00:46:11,803
and was winemaking
over there in Veneto
917
00:46:11,803 --> 00:46:14,472
just outside the city of Vicenza.
918
00:46:15,907 --> 00:46:18,109
This is one of the big dishes
to the local area
919
00:46:18,109 --> 00:46:19,710
and one that I loved quite a lot
920
00:46:19,710 --> 00:46:22,147
and I wanted the opportunity
to cook it since I've come here
921
00:46:22,147 --> 00:46:23,781
and today I got that chance.
922
00:46:23,781 --> 00:46:26,517
This dish usually takes
a couple of hours to cook,
923
00:46:26,517 --> 00:46:29,054
so I'm not gonna have
a lot of time to spare.
924
00:46:29,054 --> 00:46:32,657
So it is definitely
an ambitious task today,
925
00:46:32,657 --> 00:46:35,260
but I'm quite confident
I can get this done.
926
00:46:35,260 --> 00:46:37,695
The secret to this dish
is just all in the duck itself,
927
00:46:37,695 --> 00:46:40,899
making sure that the sauce is
reduced down, nice and flavourful,
928
00:46:40,899 --> 00:46:43,468
and... and just really sings
with the rest of the dish
929
00:46:43,468 --> 00:46:44,936
which is just that spaghetti.
930
00:46:44,936 --> 00:46:48,206
I've really got to do it
justice and make sure it delivers.
931
00:46:50,575 --> 00:46:52,543
Wherever you're going in the
world today with your dish,
932
00:46:52,543 --> 00:46:54,479
you've only got one hour
to take us there.
933
00:46:54,479 --> 00:46:56,081
Come on!
Let's go!
934
00:46:56,081 --> 00:46:58,783
ADI: Pop it in the freezer.
Fridge? Freezer?
935
00:46:58,783 --> 00:47:00,318
Freezer, then fridge.
936
00:47:00,318 --> 00:47:02,487
(MUTTERS)
937
00:47:05,490 --> 00:47:07,425
Getting round 2
is never a great feeling,
938
00:47:07,425 --> 00:47:10,061
but now that I'm here I've
just gotta do the best I can
939
00:47:10,061 --> 00:47:11,863
to make sure
that I get back up there
940
00:47:11,863 --> 00:47:13,198
and get another chance to cook.
941
00:47:13,198 --> 00:47:15,533
So I've gone France.
942
00:47:15,533 --> 00:47:18,803
My dish today is a take
on a croque madame.
943
00:47:18,803 --> 00:47:20,238
Really good friend of mine,
944
00:47:20,238 --> 00:47:23,141
we went to France just not so
long ago and this is something
945
00:47:23,141 --> 00:47:24,842
that we literally had
every day for breakfast.
946
00:47:24,842 --> 00:47:26,811
So just kinda when...
the second he said France,
947
00:47:26,811 --> 00:47:28,313
it kinda just took me there immediately.
948
00:47:30,048 --> 00:47:31,782
Don't overmix.
Yep. Yep.
949
00:47:31,782 --> 00:47:34,119
The traditional version
of a croque madame
950
00:47:34,119 --> 00:47:36,321
is a piece of bread,
you've got your ham and cheese,
951
00:47:36,321 --> 00:47:38,523
another piece of bread,
bechamel sauce,
952
00:47:38,523 --> 00:47:40,325
perfectly cooked egg.
953
00:47:41,392 --> 00:47:43,628
We've got 75 minutes
to make our dish today
954
00:47:43,628 --> 00:47:46,965
and I've decided to go left of
field and not make the sandwich.
955
00:47:46,965 --> 00:47:49,567
Give them a dish that reminds
them of a croque madame,
956
00:47:49,567 --> 00:47:51,202
but a new take on it.
957
00:47:51,202 --> 00:47:53,104
Ralph.
958
00:47:53,104 --> 00:47:55,306
What's the dish? I can't work
it out. Yeah!
959
00:47:55,306 --> 00:47:57,775
Normally I get a reasonable
idea just looking at the ingredients.
960
00:47:57,775 --> 00:48:01,012
Going on a play on a croque
madame. OK.
961
00:48:01,012 --> 00:48:03,614
OK.
So I've got my bread element.
962
00:48:03,614 --> 00:48:07,052
I've got my mash with my
bechamel and cheese combination.
963
00:48:07,052 --> 00:48:08,053
Uh-huh.
964
00:48:08,186 --> 00:48:10,755
And then just a bit of bacon
just for the ham in it
965
00:48:10,755 --> 00:48:13,491
and then I'm gonna do
a perfectly cooked egg on top
966
00:48:13,491 --> 00:48:15,193
and then at the bottom,
just some breadcrumbs
967
00:48:15,193 --> 00:48:17,395
to kinda give you texture
and tie it all together.
968
00:48:19,230 --> 00:48:23,668
Are we going to recognise this
adequately as a croque madame?
969
00:48:25,736 --> 00:48:27,805
Not saying this to try and
scare you. Yeah.
970
00:48:27,805 --> 00:48:31,176
I'm saying this 'cause
I feel like this is legitimate.
971
00:48:31,176 --> 00:48:33,611
It has to be absolutely faultless.
972
00:48:33,611 --> 00:48:36,214
(TENSE MUSIC)
973
00:48:36,214 --> 00:48:37,882
You need to execute this... Everything.
974
00:48:37,882 --> 00:48:39,684
Oh, my gosh, like...
Yeah. Everything on the plate.
975
00:48:39,684 --> 00:48:41,119
It has to be restaurant-ready.
976
00:48:43,188 --> 00:48:46,524
Oh, God, like... this dish
is a bit risky.
977
00:48:48,193 --> 00:48:50,095
Every element needs to be perfect.
978
00:48:50,095 --> 00:48:53,498
If I don't have that, then I
might as well pack my bags and
go home.
979
00:49:05,977 --> 00:49:10,381
Are we going to recognise this
adequately as a croque madame?
980
00:49:10,381 --> 00:49:13,384
Yeah, you need to execute this...
981
00:49:13,384 --> 00:49:16,587
Oh, my gosh, like,
it has to be restaurant-ready.
982
00:49:16,587 --> 00:49:17,989
RALPH: Oh, God.
983
00:49:17,989 --> 00:49:20,358
This dish is a bit risky.
984
00:49:20,358 --> 00:49:21,692
Especially on black-apron day.
985
00:49:21,692 --> 00:49:23,794
But today, I'm not
listening to the judges.
986
00:49:23,794 --> 00:49:25,030
I'm just gonna follow through.
987
00:49:26,231 --> 00:49:27,999
'Cause I've got a clear vision
in my mind
988
00:49:27,999 --> 00:49:30,035
of how I want this to taste and look.
989
00:49:31,702 --> 00:49:34,839
You know, I can give them a
dish that reminds them of a
croque madame
990
00:49:34,839 --> 00:49:36,307
but in a much different way.
991
00:49:37,408 --> 00:49:39,377
My idea today is try and make
992
00:49:39,377 --> 00:49:41,746
a really rich potato foam
993
00:49:41,746 --> 00:49:43,281
which will act as my bechamel...
994
00:49:43,281 --> 00:49:46,917
...and elevate
my croque madame reinvention...
995
00:49:46,917 --> 00:49:49,954
CONTESTANTS: Come on, Ralphie.
Onya, mate!
996
00:49:49,954 --> 00:49:52,523
...to help give it another
extra layer of flavour.
997
00:49:53,691 --> 00:49:55,426
That should be alright.
998
00:49:55,426 --> 00:49:57,828
Hope your next trip's
not out those doors.
999
00:49:57,828 --> 00:49:59,630
45 minutes to go!
1000
00:49:59,630 --> 00:50:01,199
(CONTESTANTS APPLAUD AND
EXCLAIM)
1001
00:50:01,199 --> 00:50:03,834
ADI: Go, guys! Come on!
1002
00:50:03,834 --> 00:50:05,403
Get it on!
1003
00:50:05,403 --> 00:50:07,438
ANTONIO: Are you gonna go
with the foam?
1004
00:50:07,438 --> 00:50:10,041
Remember, don't overmix.
Yep, yep.
1005
00:50:10,041 --> 00:50:12,043
Alright, alright, alright.
1006
00:50:12,043 --> 00:50:13,944
This bad boy.
1007
00:50:13,944 --> 00:50:15,846
Forgot the most important part.
1008
00:50:17,415 --> 00:50:18,649
The wine.
1009
00:50:21,819 --> 00:50:23,854
What have you got
in the apricots, Mel?
1010
00:50:23,854 --> 00:50:26,257
Honey. Thyme.
Oh, yep.
1011
00:50:26,257 --> 00:50:28,159
And, uh, a bit of salt.
1012
00:50:28,159 --> 00:50:29,994
Ah, great.
1013
00:50:29,994 --> 00:50:33,131
My panna cotta is done and that
is setting in the fridge.
1014
00:50:35,066 --> 00:50:36,667
It's gone quick.
1015
00:50:36,667 --> 00:50:40,138
And I've also made my crumb and
have popped that in the oven.
1016
00:50:41,172 --> 00:50:43,508
And I'm gonna get started on
1017
00:50:43,508 --> 00:50:45,476
putting my apricots on the hibachi.
1018
00:50:48,579 --> 00:50:50,548
Let's talk about
this central element...
1019
00:50:50,548 --> 00:50:51,982
Yes, the panna cotta.
...the panna cotta.
1020
00:50:51,982 --> 00:50:53,918
How is she going?
She's going good.
1021
00:50:53,918 --> 00:50:58,055
The setting's going well.
I've still got a bit of time.
1022
00:50:58,055 --> 00:51:01,226
We've seen... some great ones.
I know.
1023
00:51:01,226 --> 00:51:03,828
We've also seen some absolute
failures, haven't we?
1024
00:51:03,828 --> 00:51:05,263
Yeah. Yeah. Yeah.
1025
00:51:05,263 --> 00:51:07,598
We've experienced puddle cotta
more than once.
1026
00:51:07,598 --> 00:51:08,999
OK.
1027
00:51:08,999 --> 00:51:11,502
It really is all on a knife
edge that it sets properly.
1028
00:51:11,502 --> 00:51:15,039
That it is still that beautiful
texture that we hope for...
1029
00:51:15,039 --> 00:51:16,574
Yeah.
...carrying great flavours.
1030
00:51:18,476 --> 00:51:21,045
Ooh, have all my fingers
and toes crossed for you.
1031
00:51:21,045 --> 00:51:23,414
Everything's crossed. (LAUGHS)
Let's do it. Yeah!
1032
00:51:25,383 --> 00:51:29,220
Whatever country you're in, we
want those flavours front and centre.
1033
00:51:29,220 --> 00:51:31,088
20 minutes to go!
1034
00:51:31,088 --> 00:51:33,491
CATH: Let's go, guys. Come on!
(CHEERING AND APPLAUSE)
1035
00:51:33,491 --> 00:51:35,326
Come on, Phil! Go, Declan!
1036
00:51:35,326 --> 00:51:37,728
ADI: Bring it home. Make it tasty.
1037
00:51:37,728 --> 00:51:39,597
Flavour, flavour.
1038
00:51:39,597 --> 00:51:41,999
So right now there's
20 minutes to go on the clock
1039
00:51:41,999 --> 00:51:43,601
and there's so much to be done.
1040
00:51:43,601 --> 00:51:47,004
So far I've been working on
balancing and reducing this sauce.
1041
00:51:47,004 --> 00:51:49,607
GRACE: Happy?
I think so. So far, so good.
1042
00:51:50,675 --> 00:51:53,010
It's all riding on the flavour
of the sauce today
1043
00:51:53,010 --> 00:51:55,380
and making sure that pasta
is cooked perfect.
1044
00:51:55,380 --> 00:51:57,782
The last few minutes of this
cook have gotten away from me
1045
00:51:57,782 --> 00:52:00,451
and I've gotta just get
straight on to rolling out my pasta.
1046
00:52:00,451 --> 00:52:02,687
Usually it needs time
to dry out after cutting it.
1047
00:52:02,687 --> 00:52:05,055
But I don't have that luxury today.
1048
00:52:05,055 --> 00:52:06,591
GRACE: Beautiful, Phil.
1049
00:52:06,591 --> 00:52:08,559
It's gonna be
a really rushed process.
1050
00:52:08,559 --> 00:52:10,628
But right now there's nothing
I can do about it.
1051
00:52:10,628 --> 00:52:13,631
I'm genuinely concerned right now.
1052
00:52:13,631 --> 00:52:16,234
The amount of work I have to do
and time is ticking away.
1053
00:52:16,234 --> 00:52:18,068
Time for a beer. I put two in there.
1054
00:52:18,068 --> 00:52:19,904
One for me
and one for the beer batter.
1055
00:52:19,904 --> 00:52:22,240
The pressure's on today.
1056
00:52:22,240 --> 00:52:27,445
I'm just... I'm really feeling
a bit rattled, still, from
round 1.
1057
00:52:27,445 --> 00:52:29,280
GRACE: You're doing so good.
1058
00:52:29,280 --> 00:52:30,681
Almost there.
1059
00:52:30,681 --> 00:52:33,751
Thankfully, my salsa is finished.
1060
00:52:33,751 --> 00:52:35,186
CATH: That smells nice.
1061
00:52:35,186 --> 00:52:37,955
I taste it and it tastes amazing.
1062
00:52:37,955 --> 00:52:39,824
So I set that aside.
1063
00:52:39,824 --> 00:52:43,093
I've also made the beer batter
for my flathead
1064
00:52:43,093 --> 00:52:44,695
and the cabbage slaw.
1065
00:52:44,695 --> 00:52:47,432
But when I taste my cabbage slaw,
1066
00:52:47,432 --> 00:52:52,570
I realise that I've added
way too much jalapeno mayo
1067
00:52:52,570 --> 00:52:55,005
and it's just a sloppy mess.
1068
00:52:55,005 --> 00:52:58,709
But I really don't have time
to rectify this right now.
1069
00:52:58,709 --> 00:53:00,845
Hello.
G'day. How are we?
1070
00:53:00,845 --> 00:53:02,247
I am...
1071
00:53:02,247 --> 00:53:03,848
I'm...
1072
00:53:05,350 --> 00:53:08,819
...kind of picking up that
you're, like, you're a little
bit flat.
1073
00:53:08,819 --> 00:53:11,021
Um, yeah, I am, but, um...
1074
00:53:14,525 --> 00:53:16,093
Going to ask you
the difficult question -
1075
00:53:16,093 --> 00:53:19,397
do you think you really need
to consider playing that pin?
1076
00:53:20,365 --> 00:53:22,900
Yeah, I think it's all gonna
come down to my fish fry
1077
00:53:22,900 --> 00:53:24,469
and how happy I am with that.
1078
00:53:24,469 --> 00:53:28,373
So you need to make sure
that all of these elements...
1079
00:53:28,373 --> 00:53:29,774
Yeah. Yeah.
...not just the fish...
1080
00:53:29,774 --> 00:53:32,310
...are at 100%.
Of course.
1081
00:53:32,310 --> 00:53:33,778
Let's go.
Alright, buckle down.
1082
00:53:35,380 --> 00:53:39,384
The most critical component of
this dish today is the cook of
the fish.
1083
00:53:39,384 --> 00:53:41,486
Everything's riding on that.
1084
00:53:42,787 --> 00:53:45,790
I'm the fish guy and I've
really gotta prove myself.
1085
00:53:45,790 --> 00:53:47,792
When I put it in the batter,
1086
00:53:47,792 --> 00:53:51,028
I can immediately see
that it's way too runny.
1087
00:53:51,028 --> 00:53:53,331
BRENT: Happy?
Nup.
1088
00:53:53,331 --> 00:53:56,233
It's pretty much not even
coating correctly.
1089
00:53:56,233 --> 00:54:01,105
This is a recipe I know and
I've cooked this many times.
1090
00:54:01,105 --> 00:54:06,043
Hmm. Not really
what I was going for.
1091
00:54:06,043 --> 00:54:08,446
I don't have enough time
to make another batch,
1092
00:54:08,446 --> 00:54:11,416
so, yeah, I'm gonna try and fry
another piece of the fish,
1093
00:54:11,416 --> 00:54:12,683
see how it turns out.
1094
00:54:12,683 --> 00:54:14,018
BRENT: I reckon...
1095
00:54:14,018 --> 00:54:15,286
I reckon...
1096
00:54:16,521 --> 00:54:18,456
I reckon he might use his pin.
1097
00:54:18,456 --> 00:54:19,624
CATH: Yeah?
1098
00:54:22,527 --> 00:54:24,094
OK, soft-boiled egg.
1099
00:54:24,094 --> 00:54:26,096
(MUTTERS)
1100
00:54:26,096 --> 00:54:27,365
Think, think, think.
1101
00:54:27,532 --> 00:54:32,337
I've decided to make a potato
foam for my croque madame reinvention.
1102
00:54:32,337 --> 00:54:35,640
'Cause I'm trying to make a
bechamel essentially out of potatoes.
1103
00:54:35,640 --> 00:54:38,008
So I wanted to have a runny texture
1104
00:54:38,008 --> 00:54:39,777
just so that
it actually just foams out.
1105
00:54:41,512 --> 00:54:44,214
So I've put the mixture
into my siphon gun.
1106
00:54:46,551 --> 00:54:49,354
Sprayed the foam onto the plate.
1107
00:54:50,688 --> 00:54:51,922
ANTONIO: How's the foam?
1108
00:54:54,959 --> 00:54:57,495
Absolutely amazing.
I'm happy with it.
1109
00:54:57,495 --> 00:54:58,929
So I've finished all my elements,
1110
00:54:58,929 --> 00:55:00,798
including that lovely cooked egg.
1111
00:55:00,798 --> 00:55:02,333
And now it's time to plate up.
1112
00:55:03,701 --> 00:55:06,270
Alright, that's perfect,
perfect, perfect. Now...
1113
00:55:06,270 --> 00:55:08,473
With this dish,
plating's gonna be important
1114
00:55:08,473 --> 00:55:10,074
but balance is gonna be important.
1115
00:55:10,074 --> 00:55:12,643
So I want a good serving
of breadcrumbs at the bottom
1116
00:55:12,643 --> 00:55:16,347
and then I'm putting bits of
bacon at the bottom of it as well.
1117
00:55:16,347 --> 00:55:18,683
And then I've got
that lovely potato foam.
1118
00:55:18,683 --> 00:55:22,487
On top of that, I've got
that perfectly cooked egg
1119
00:55:22,487 --> 00:55:24,889
and then I'm sprinkling
a bit more bacon around it
1120
00:55:24,889 --> 00:55:28,158
and then a little bit of
breadcrumbs and then finally
that cheese.
1121
00:55:28,158 --> 00:55:31,596
So I'm plating a dish
that eats like a sandwich.
1122
00:55:31,596 --> 00:55:34,064
It screams 'France',
so I'm happy with it.
1123
00:55:35,299 --> 00:55:37,735
Confidence coming back.
Yeah, we're stepping into it.
1124
00:55:37,735 --> 00:55:42,773
MELISSA: Final touches
You have two minutes to go!
1125
00:55:42,773 --> 00:55:45,242
(ALL CHEER)
1126
00:55:45,242 --> 00:55:48,613
ADI: Good luck, team.
Make it beautiful!
1127
00:55:48,613 --> 00:55:50,448
CATH: Come on, Ralph!
1128
00:55:50,448 --> 00:55:51,649
Come on, buddy.
1129
00:55:51,649 --> 00:55:54,151
DECLAN: I pull the fish out
of the fryer.
1130
00:55:55,986 --> 00:55:58,355
Ooh, feel it.
Feel the pressure.
1131
00:55:58,355 --> 00:56:01,792
I'm not happy with it.
It's still not cooked right.
1132
00:56:01,792 --> 00:56:04,294
Yeah, the wheels
are definitely off the bus.
1133
00:56:06,531 --> 00:56:10,735
Not happy with my cabbage slaw.
Not happy with the fish.
1134
00:56:10,735 --> 00:56:13,838
Like, it is a bit of a disaster.
1135
00:56:13,838 --> 00:56:15,473
I'm a bit torn.
1136
00:56:15,473 --> 00:56:19,143
But I don't wanna be that
person that goes home with a pin.
1137
00:56:20,244 --> 00:56:23,548
Alright, yeah, I think
I'm gonna play my pin. So...
1138
00:56:23,548 --> 00:56:26,016
Yeah.
(CONTESTANTS EXCLAIM)
1139
00:56:26,016 --> 00:56:27,418
Yeah. Yeah.
CATH: Oh, Declan!
1140
00:56:27,418 --> 00:56:29,119
Yeah, gonna play my pin.
1141
00:56:29,119 --> 00:56:30,421
RHIANNON: Oh!
Yeah?
1142
00:56:30,421 --> 00:56:32,256
Yeah.
JOCK: Playing your pin?
1143
00:56:33,724 --> 00:56:37,394
Too risky? Too risky?
1144
00:56:37,394 --> 00:56:39,263
I don't wanna serve
something I'm not happy with
1145
00:56:39,263 --> 00:56:41,899
and I'm definitely not happy
with this, so thank you, yeah.
1146
00:56:41,899 --> 00:56:43,668
No harm in that.
Oh, thank you.
1147
00:56:43,668 --> 00:56:45,302
Well done, mate.
Thank you.
1148
00:56:45,302 --> 00:56:47,337
(APPLAUSE)
Head on upstairs, mate.
1149
00:56:47,337 --> 00:56:48,439
Thank you.
1150
00:56:48,439 --> 00:56:50,875
At first I'm like,
"Oh, yeah, Declan, he's safe."
1151
00:56:50,875 --> 00:56:52,276
And then I'm like, "Oh."
1152
00:56:53,377 --> 00:56:55,513
Now the odds are gonna be
one in three,
1153
00:56:55,513 --> 00:56:57,582
which, you know,
those odds are not good.
1154
00:56:57,582 --> 00:56:59,083
(LAUGHS) Yes.
1155
00:56:59,083 --> 00:57:01,151
RHIANNON: Go, Malissa.
ADI: Go, Mal.
1156
00:57:01,151 --> 00:57:03,387
All my elements are ready to go.
1157
00:57:03,387 --> 00:57:05,690
Has she turned out a panna
cotta?
1158
00:57:05,690 --> 00:57:08,425
It's time to plate up
my panna cotta.
1159
00:57:08,425 --> 00:57:10,260
It seems set.
GRACE: Yeah?
1160
00:57:10,260 --> 00:57:12,062
Wobble.
It's wobbling.
1161
00:57:12,062 --> 00:57:14,832
Oh! Come on.
Interesting technique.
1162
00:57:21,539 --> 00:57:24,308
I can see that it is set
but it won't come out.
1163
00:57:24,308 --> 00:57:26,110
I just can't get it to come out.
1164
00:57:26,110 --> 00:57:28,913
Nup, it's... it's in there.
1165
00:57:30,815 --> 00:57:32,483
It's not coming out.
1166
00:57:39,657 --> 00:57:41,291
NARRATOR: Do you have what it
takes to compete
1167
00:57:41,291 --> 00:57:43,093
in the MasterChef kitchen?
1168
00:57:43,093 --> 00:57:46,463
Applications for contestants
are now open.
1169
00:57:46,463 --> 00:57:48,633
Head to the link and apply.
1170
00:57:51,602 --> 00:57:53,504
Oh!
1171
00:57:53,504 --> 00:57:56,273
Nup, it's... it's in there.
1172
00:57:57,575 --> 00:57:59,009
It's not coming out.
1173
00:57:59,009 --> 00:58:01,111
I'm, you know, trying
to warm it with my hand.
1174
00:58:02,112 --> 00:58:06,483
Trying to use my finger and a
knife and it's just not coming out.
1175
00:58:08,318 --> 00:58:09,654
One minute to go!
1176
00:58:09,654 --> 00:58:12,122
CATH: Come on, Malissa!
You've got one minute!
1177
00:58:12,122 --> 00:58:13,824
Come on, get it on the plate!
1178
00:58:13,824 --> 00:58:16,026
So I have to use my plan B.
1179
00:58:17,027 --> 00:58:19,029
Come on, quick.
RHIANNON: Oh, God!
1180
00:58:19,029 --> 00:58:20,998
Oh, my God!
1181
00:58:20,998 --> 00:58:25,536
I'm frantic at this point,
and this is not what I wanted.
1182
00:58:25,536 --> 00:58:28,005
Get it on, get it on!
Come on, you can do it!
1183
00:58:29,740 --> 00:58:32,577
Come on, I don't have time. Oh,
God, oh, God, oh, God, oh, God!
1184
00:58:32,577 --> 00:58:33,678
ANDY: 10...
1185
00:58:33,678 --> 00:58:37,447
ALL: 9, 8, 7,
1186
00:58:37,447 --> 00:58:40,685
6, 5, 4,
1187
00:58:40,685 --> 00:58:44,855
3, 2, 1.
1188
00:58:44,855 --> 00:58:46,056
That's it!
1189
00:58:46,056 --> 00:58:47,524
(CONTESTANTS CHEER)
1190
00:58:47,524 --> 00:58:49,760
Good job! My hands have
got cream all over 'em!
1191
00:58:49,760 --> 00:58:51,295
(LAUGHS)
1192
00:58:51,295 --> 00:58:53,964
Oh, my God!
1193
00:58:55,099 --> 00:58:56,934
Yeah, it was a one-in-four
chance
1194
00:58:56,934 --> 00:58:59,637
but old Deccy decided to jump
ship and head up to the gantry,
1195
00:58:59,637 --> 00:59:02,640
so that does... does slim
the chances a little bit.
1196
00:59:03,708 --> 00:59:05,475
If the dish
isn't up to scratch today,
1197
00:59:05,475 --> 00:59:07,945
that will mean I'll be, uh,
walking out those doors very sad
1198
00:59:07,945 --> 00:59:10,014
'cause I'm, yeah, not ready
to leave.
1199
00:59:10,014 --> 00:59:13,150
I'm really happy
with the sauce itself
1200
00:59:13,150 --> 00:59:16,353
but I am slightly worried
about the pasta.
1201
00:59:16,353 --> 00:59:17,988
I'm just hoping
this dish has done enough
1202
00:59:17,988 --> 00:59:19,456
to see me through for another week.
1203
00:59:22,593 --> 00:59:24,962
(SIGHS)
PHIL: Good luck.
1204
00:59:24,962 --> 00:59:27,064
RALPH: Good luck.
Thank you, thank you.
1205
00:59:29,066 --> 00:59:32,269
That cook was crazy.
1206
00:59:33,537 --> 00:59:35,706
I'm really happy
with all my elements.
1207
00:59:38,108 --> 00:59:43,413
But I have no idea... if my
backup panna cotta is set.
1208
00:59:48,385 --> 00:59:51,121
Well, aren't you just
a beaming ray of sunshine!
1209
00:59:51,121 --> 00:59:52,990
(LAUGHS)
(LAUGHS)
1210
00:59:54,058 --> 00:59:55,660
What have you cooked us today?
1211
00:59:55,660 --> 00:59:59,463
I've made an olive oil and
honey panna cotta
1212
00:59:59,463 --> 01:00:02,900
with a lemon crumb
and honey-roasted apricots.
1213
01:00:02,900 --> 01:00:04,702
Let's talk about the cook today.
1214
01:00:04,702 --> 01:00:06,904
You've chosen Italy. Yep.
1215
01:00:06,904 --> 01:00:08,739
Your family background is Italian.
1216
01:00:08,739 --> 01:00:10,240
Why this particular dish?
1217
01:00:10,240 --> 01:00:11,742
Well, I love panna cotta.
1218
01:00:11,742 --> 01:00:14,311
You know, it's such
a traditional Italian dish.
1219
01:00:14,311 --> 01:00:17,081
So I thought why not give it a go,
1220
01:00:17,081 --> 01:00:20,751
try something different today
and test myself with a dessert?
1221
01:00:20,751 --> 01:00:23,020
Now, when we came to visit you,
1222
01:00:23,020 --> 01:00:24,955
you said you wanted to serve us
1223
01:00:24,955 --> 01:00:29,393
the classic, wobbly,
turned-out, beautiful panna cotta.
1224
01:00:29,393 --> 01:00:31,428
Yep.
This isn't it.
1225
01:00:31,428 --> 01:00:33,864
No.
What happened?
1226
01:00:33,864 --> 01:00:36,667
I had it in the freezer
at the end of the cook,
1227
01:00:36,667 --> 01:00:39,236
so I think it really
kind of stuck to the mould.
1228
01:00:39,236 --> 01:00:40,637
It was chaotic,
1229
01:00:40,637 --> 01:00:42,907
so with about 10 seconds to go,
1230
01:00:42,907 --> 01:00:45,109
I just grabbed this one out
the fridge and thought,
1231
01:00:45,109 --> 01:00:47,577
"Just get it together.
Plate something up."
1232
01:00:47,577 --> 01:00:50,614
Um, I'm glad I had a plan B today.
1233
01:00:50,614 --> 01:00:53,083
We'll taste now. Thank you.
Thank you so much. Enjoy.
1234
01:00:53,083 --> 01:00:54,251
Thank you.
1235
01:00:56,253 --> 01:00:57,421
Thank you.
1236
01:01:21,245 --> 01:01:22,980
I thought that was brilliant.
1237
01:01:22,980 --> 01:01:24,581
I thought it was really beautiful.
1238
01:01:24,581 --> 01:01:26,683
Panna cotta itself, set beautifully.
1239
01:01:26,683 --> 01:01:30,320
And just a nice touch of honey.
Not too much, not too sweet.
1240
01:01:30,320 --> 01:01:32,022
And also the olive oil.
1241
01:01:32,022 --> 01:01:36,026
Just making it so rich and
giving it that slight grassy edge,
1242
01:01:36,026 --> 01:01:38,028
which, when it was paired together
1243
01:01:38,028 --> 01:01:41,531
with the grilled apricots, beautiful.
1244
01:01:43,033 --> 01:01:47,104
I thought that the texture of
the panna cotta was luxurious.
1245
01:01:47,104 --> 01:01:49,239
It had that richness to it.
1246
01:01:49,239 --> 01:01:52,777
Nice balance of flavour with
that touch of honey, as you say.
1247
01:01:52,777 --> 01:01:56,747
It all came together really
well with that biscuity crunch.
1248
01:01:56,747 --> 01:01:59,149
This is a triumph.
1249
01:01:59,149 --> 01:02:01,718
I don't know if she put
a bit of salt on the apricots,
1250
01:02:01,718 --> 01:02:03,253
but the apricots are fabulous.
1251
01:02:03,253 --> 01:02:06,256
Italians have this way
of paring things back.
1252
01:02:06,256 --> 01:02:09,393
A very, very accomplished dish,
I think.
1253
01:02:09,393 --> 01:02:11,195
All's right with the world.
1254
01:02:14,698 --> 01:02:16,266
Good luck.
1255
01:02:18,769 --> 01:02:21,806
I'm hoping that
today's risk pays off.
1256
01:02:25,242 --> 01:02:28,278
Obviously, a croque madame is
something they all would have eaten
1257
01:02:28,278 --> 01:02:29,713
and they know the flavours.
1258
01:02:29,713 --> 01:02:31,315
Hello, Ralph.
Good day.
1259
01:02:31,315 --> 01:02:34,318
So putting my dish down today,
I'm a little bit nervous
1260
01:02:34,318 --> 01:02:37,888
whether they're gonna like
my interpretation of it.
1261
01:02:37,888 --> 01:02:39,156
What did you make us?
1262
01:02:40,357 --> 01:02:41,591
So I've made you...
1263
01:02:41,591 --> 01:02:43,828
It's my inspiration
behind croque madame.
1264
01:02:43,828 --> 01:02:48,165
I've got my potato foam
with that perfectly cooked egg
1265
01:02:48,165 --> 01:02:50,968
and some bacon
and breadcrumbs at the bottom.
1266
01:02:50,968 --> 01:02:53,237
So it's a croque madame
reinvention?
1267
01:02:53,237 --> 01:02:55,572
Yeah. Kind of my twist on it.
1268
01:02:55,572 --> 01:02:57,674
It's risky, huh?
Yeah, it is.
1269
01:02:57,674 --> 01:02:59,443
But if it pays off, it pays off.
1270
01:02:59,443 --> 01:03:02,346
If it doesn't, I'm glad that I
was actually able to take that risk.
1271
01:03:02,346 --> 01:03:05,515
Alright, Ralph. We're gonna
taste it now. Thanks, buddy.
1272
01:03:05,515 --> 01:03:07,184
Alright, thank you so much,
guys. Appreciate it.
1273
01:03:36,380 --> 01:03:38,382
Look, I think we've all...
We're all thinking it.
1274
01:03:38,382 --> 01:03:40,150
It was an interesting concept.
1275
01:03:40,150 --> 01:03:42,853
MELISSA: The flavours
distilled in this bowl of food
1276
01:03:42,853 --> 01:03:45,522
are pretty true to a croque madame.
1277
01:03:45,522 --> 01:03:48,192
You do get the bechamel cheesiness.
1278
01:03:48,192 --> 01:03:50,594
You do get the bacon-y
goodness.
1279
01:03:50,594 --> 01:03:54,264
And the egg gives it a bit
of a luscious quality to it.
1280
01:03:54,264 --> 01:03:56,800
I got there. I got there in
the end.
1281
01:03:56,800 --> 01:03:59,836
I agree. I mean, I...
I actually enjoyed eating that.
1282
01:03:59,836 --> 01:04:01,638
But it's a bit like
that sort of trend
1283
01:04:01,638 --> 01:04:03,573
for deconstructed prawn cocktails.
1284
01:04:03,573 --> 01:04:06,210
You just say, "Well, why, you
know?" (LAUGHS)
1285
01:04:06,210 --> 01:04:08,245
I mean, what's wrong
with the original?
1286
01:04:08,245 --> 01:04:10,780
If it ain't broke...
If it ain't broke, exactly.
1287
01:04:10,780 --> 01:04:12,482
I think this is one of those dishes
1288
01:04:12,482 --> 01:04:14,184
where we're gonna have
to taste everything
1289
01:04:14,184 --> 01:04:16,820
before we realise
just where it sits today.
1290
01:04:16,820 --> 01:04:17,955
Mm.
Yeah.
1291
01:04:26,096 --> 01:04:27,697
Phil.
Hey, hey.
1292
01:04:27,697 --> 01:04:29,166
How are you, mate?
Good. And you?
1293
01:04:29,166 --> 01:04:30,534
Pretty good.
1294
01:04:31,568 --> 01:04:33,938
Phil, what have you cooked?
1295
01:04:33,938 --> 01:04:36,406
I've made spaghetti con anatra.
1296
01:04:36,406 --> 01:04:39,509
Which is spaghetti with a duck sauce.
1297
01:04:39,509 --> 01:04:41,979
Big deep breath out. Yep.
1298
01:04:43,413 --> 01:04:45,582
First round 2 in an
elimination. Yes.
1299
01:04:45,582 --> 01:04:47,617
How tough was it?
It was pretty tough.
1300
01:04:47,617 --> 01:04:49,853
Like, it was good too
that it was a round 2,
1301
01:04:49,853 --> 01:04:52,322
so I could at least have a cook
and get that feel,
1302
01:04:52,322 --> 01:04:53,991
but mentally it definitely
weighs in
1303
01:04:53,991 --> 01:04:56,160
that, like, this could be
the last cook in the kitchen.
1304
01:04:56,160 --> 01:04:58,895
Yeah. Let's dive into
the memory of this dish.
1305
01:04:58,895 --> 01:05:00,130
Take us there.
1306
01:05:00,130 --> 01:05:02,399
(EMOTIVE MUSIC)
1307
01:05:02,399 --> 01:05:05,402
So, yeah, last year, I was kind
of at a dead end with work
1308
01:05:05,402 --> 01:05:07,604
and so we took off
and did a bit of travel
1309
01:05:07,604 --> 01:05:10,374
and lived with this beautiful
family that took me in in Vicenza
1310
01:05:10,374 --> 01:05:12,009
and, like, made me one of their own.
1311
01:05:12,009 --> 01:05:15,045
Every Tuesday,
we'd have the sagra festival,
1312
01:05:15,045 --> 01:05:17,347
where the whole... kind of all
the neighbourhood would come together
1313
01:05:17,347 --> 01:05:19,049
and have these little
street foods and catch-ups
1314
01:05:19,049 --> 01:05:20,684
and this was their main dish.
1315
01:05:21,818 --> 01:05:23,720
Are you happy? Is it like for
like?
1316
01:05:23,720 --> 01:05:24,721
I'm happy.
1317
01:05:24,989 --> 01:05:27,757
This is the way it is to me and
the way I remember eating it.
1318
01:05:29,526 --> 01:05:30,760
Nice one, mate.
1319
01:05:30,927 --> 01:05:34,198
Well, I hope that this isn't
the last dish that we taste of yours
1320
01:05:34,198 --> 01:05:36,066
because with an attitude like yours,
1321
01:05:36,066 --> 01:05:38,602
we just want you to stay in
the MasterChef kitchen
1322
01:05:38,602 --> 01:05:40,604
as long as you can.
1323
01:05:40,604 --> 01:05:42,606
Um, but we'll taste it now.
1324
01:05:44,341 --> 01:05:45,409
Cheers, Phil.
Appreciate it.
1325
01:05:45,409 --> 01:05:46,676
Thanks, mate.
Thank you.
1326
01:05:50,547 --> 01:05:54,151
The main thing that I'm worried
about on the dish is my pasta.
1327
01:05:55,352 --> 01:05:58,555
I'm not ready to leave this
competition or this kitchen yet.
1328
01:06:01,125 --> 01:06:03,593
Just hope to God
that I've done enough.
1329
01:06:15,739 --> 01:06:18,708
(TENSE MUSIC)
1330
01:06:44,534 --> 01:06:46,036
JOCK: Ah, the pressure of round 2.
1331
01:06:46,036 --> 01:06:49,173
Um... I think there's so many dishes
1332
01:06:49,173 --> 01:06:52,709
Phil could have chosen from...
from all over the country of Italy.
1333
01:06:52,709 --> 01:06:56,113
And I think 90% of them would
have been more appropriate
1334
01:06:56,113 --> 01:06:58,348
because he would have been able
to do them in time.
1335
01:07:00,317 --> 01:07:03,787
There is no way that this dish
would have been made
1336
01:07:03,787 --> 01:07:06,256
back there in the winery
in 75 minutes.
1337
01:07:06,256 --> 01:07:07,624
Not a chance.
1338
01:07:07,624 --> 01:07:09,726
Taste everything in there.
1339
01:07:09,726 --> 01:07:14,931
The duck itself is just that...
that dry stiff way that it is
1340
01:07:14,931 --> 01:07:16,900
before it just relaxes it.
1341
01:07:18,968 --> 01:07:22,772
Well, I was just thinking
I'm... I'm a late convert to
pressure cookers
1342
01:07:22,772 --> 01:07:25,442
but actually in that time if
you'd put it in a pressure cooker,
1343
01:07:25,442 --> 01:07:26,976
you'd probably have got there.
1344
01:07:28,412 --> 01:07:30,447
It's a shame.
I mean, the pasta works OK.
1345
01:07:32,316 --> 01:07:35,519
You know, the pasta itself
could have done with a lot more structure.
1346
01:07:37,454 --> 01:07:39,523
I understand where
he tried to go with it.
1347
01:07:39,523 --> 01:07:41,725
He just picked the wrong dish today.
1348
01:07:43,727 --> 01:07:46,896
I really wanted to buy
what he was selling today.
1349
01:07:46,896 --> 01:07:52,669
Unfortunately, the... the
obvious missing ingredient
here is time.
1350
01:07:52,669 --> 01:07:55,805
You know, when you taste
a great dish,
1351
01:07:55,805 --> 01:07:58,242
you know that they've got it,
right?
1352
01:07:58,242 --> 01:08:00,844
They've got the sort of essence
of what the dish is all about.
1353
01:08:00,844 --> 01:08:03,046
And this doesn't have it.
Mm. No.
1354
01:08:09,753 --> 01:08:12,989
Rick, have you enjoyed coming
back into the MasterChef
kitchen?
1355
01:08:12,989 --> 01:08:15,225
Fabulous. I mean,
I really, really enjoyed it.
1356
01:08:15,225 --> 01:08:18,228
I mean, I think the thing that,
to me, matters so much
1357
01:08:18,228 --> 01:08:19,463
is it's serious.
1358
01:08:20,564 --> 01:08:21,998
You're all very committed
1359
01:08:21,998 --> 01:08:26,436
and I think it's all in the
interest of good food and good cooking.
1360
01:08:26,436 --> 01:08:28,438
And, um, I believe in it.
1361
01:08:28,438 --> 01:08:31,341
So thank you very much.
I've had a lovely time.
1362
01:08:33,210 --> 01:08:37,080
Well, Rick, mate. We love you.
We love your food.
1363
01:08:37,080 --> 01:08:39,516
It's been such an honour
having you here today.
1364
01:08:39,516 --> 01:08:41,785
Everyone, give it up for Rick
Stein!
1365
01:08:41,785 --> 01:08:44,154
(CHEERING AND WHISTLING)
1366
01:08:55,299 --> 01:08:58,402
Well, Declan, after you played
your pin, you were safe...
1367
01:08:58,402 --> 01:09:00,837
Yep.
...and that left us with three.
1368
01:09:00,837 --> 01:09:05,141
And the brief for you three
was to take us on a food journey.
1369
01:09:06,576 --> 01:09:09,045
One of you did just that.
1370
01:09:10,647 --> 01:09:14,551
This cook, they brought us a
dish. It was as good as a
plane ticket.
1371
01:09:15,985 --> 01:09:18,222
It was Italy all over.
1372
01:09:20,089 --> 01:09:22,259
Well done, Malissa, you are safe.
1373
01:09:22,259 --> 01:09:24,494
(ALL CHEER)
1374
01:09:35,272 --> 01:09:37,307
Yay.
1375
01:09:37,307 --> 01:09:40,310
So, fellas,
that means we're down to two.
1376
01:09:40,310 --> 01:09:41,878
Yep.
1377
01:09:41,878 --> 01:09:44,681
Ralph, we couldn't really fault
your flavours.
1378
01:09:44,681 --> 01:09:48,885
But your reinvented croque
madame, it just didn't take us
to France.
1379
01:09:50,086 --> 01:09:54,123
Phil, your dish
was Italian-inspired.
1380
01:09:54,123 --> 01:09:56,560
But of all the dishes from Italy
1381
01:09:56,560 --> 01:09:58,295
that you could have been
inspired by,
1382
01:09:58,295 --> 01:10:02,699
sadly, we felt that was the
wrong one for the time frame.
1383
01:10:04,167 --> 01:10:05,502
And I'm so sorry, mate.
1384
01:10:07,504 --> 01:10:10,073
That's why you're going home.
CATH: Oh!
1385
01:10:10,073 --> 01:10:12,175
Oh, my God!
1386
01:10:12,175 --> 01:10:13,510
Oh, Phil.
1387
01:10:13,510 --> 01:10:15,312
(GASPS)
1388
01:10:23,287 --> 01:10:25,589
Phil, since day 1,
1389
01:10:25,589 --> 01:10:28,292
you have taken
every single opportunity
1390
01:10:28,292 --> 01:10:32,729
to learn and grow and we have
loved watching every single
minute of it.
1391
01:10:34,298 --> 01:10:36,600
Oh, I think just not only as a cook
1392
01:10:36,600 --> 01:10:38,802
but as a person I've just
changed and grown so much.
1393
01:10:38,802 --> 01:10:41,305
I've learned so much
from you guys and these guys
1394
01:10:41,305 --> 01:10:44,073
and I've loved
every single minute of it.
1395
01:10:44,073 --> 01:10:47,143
It's just given me a purpose in
life again, 'cause I really was lost.
1396
01:10:48,845 --> 01:10:51,948
Last year when I left my job
and was following the food and
wine dream
1397
01:10:51,948 --> 01:10:55,419
but didn't know what it was and
this kind of has galvanised
that decision
1398
01:10:55,419 --> 01:10:58,788
to take that leap of faith and
I'm forever grateful for this kitchen.
1399
01:10:58,788 --> 01:11:03,293
Well, Phil, it might feel
like the end today
1400
01:11:03,293 --> 01:11:06,696
but we know that it's just
the beginning for you.
1401
01:11:06,696 --> 01:11:11,000
So time to say goodbye. Come
and give us a hug. (CHUCKLES)
1402
01:11:11,000 --> 01:11:12,669
Let's do it.
Well done.
1403
01:11:12,669 --> 01:11:14,471
Thanks, mate. Let us know if
you need anything.
1404
01:11:14,471 --> 01:11:15,939
Appreciate it.
We're still here for you.
1405
01:11:15,939 --> 01:11:19,142
Thank you. Appreciate it.
Lovely to meet you too.
1406
01:11:19,142 --> 01:11:21,778
Well done, Phil.
Thanks for everything, mate.
1407
01:11:21,778 --> 01:11:23,079
Appreciate it.
1408
01:11:23,079 --> 01:11:25,449
It's been such an amazing experience.
1409
01:11:26,450 --> 01:11:27,417
I knew MasterChef
1410
01:11:27,651 --> 01:11:30,219
was gonna be a huge part of my
food life and food journey.
1411
01:11:31,220 --> 01:11:33,390
It's given me a huge amount
of passion and invigoration
1412
01:11:33,390 --> 01:11:35,258
for food and the industry as a whole.
1413
01:11:36,259 --> 01:11:39,729
Give it up for Phil, everybody!
1414
01:11:39,729 --> 01:11:42,499
(CONTESTANTS CHEER,
EXCLAIM AND WHISTLE)
1415
01:11:44,501 --> 01:11:47,270
I'm gonna take this week,
go home, relax,
1416
01:11:47,270 --> 01:11:50,006
have a nice glass of wine with
my wife, enjoy some downtime,
1417
01:11:50,006 --> 01:11:51,875
and then, yeah,
get straight back into it.
1418
01:11:54,644 --> 01:11:57,447
NARRATOR: This week
on MasterChef Australia...
1419
01:11:59,248 --> 01:12:00,984
...they're on the brink...
1420
01:12:02,352 --> 01:12:03,820
...of being...
1421
01:12:03,820 --> 01:12:06,756
...top 10.
1422
01:12:06,756 --> 01:12:09,693
THEO: It's D-day.
1423
01:12:09,693 --> 01:12:11,561
RHIANNON: I want it so badly.
1424
01:12:11,561 --> 01:12:14,431
GRACE: I'm gonna absolutely
give it my best shot.
1425
01:12:14,431 --> 01:12:16,433
Now...
Maggie Beer!
1426
01:12:16,433 --> 01:12:18,468
...these legendary Aussies...
1427
01:12:18,468 --> 01:12:19,469
Hey!
1428
01:12:19,469 --> 01:12:20,470
DECLAN: Josh Niland
1429
01:12:20,470 --> 01:12:23,473
is the icon
of fish in Australia.
1430
01:12:23,473 --> 01:12:25,442
RHIANNON: Holy crap,
Curtis Stone.
1431
01:12:25,442 --> 01:12:27,511
I nearly wet myself.
(LAUGHS)
1432
01:12:27,511 --> 01:12:30,146
...lead them
one step closer
1433
01:12:30,146 --> 01:12:31,948
to the finish line.
1434
01:12:31,948 --> 01:12:33,717
ANDY: There's something
special in this food.
1435
01:12:33,717 --> 01:12:35,084
We're all digging it.
1436
01:12:39,889 --> 01:12:42,191
Captions by Red Bee Media