1 00:00:01,040 --> 00:00:04,680 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:05,680 --> 00:00:06,680 ..cherry blossom. 3 00:00:06,680 --> 00:00:07,920 Ohhh! 4 00:00:07,920 --> 00:00:13,320 This extraordinary pressure test was the end of the journey for Sav. 5 00:00:13,320 --> 00:00:16,280 ANDY: This kitchen, it ain't gonna be the same without you. 6 00:00:18,800 --> 00:00:20,360 Or so we thought. 7 00:00:22,440 --> 00:00:23,680 Fantastique! 8 00:00:25,640 --> 00:00:27,960 In a surprise second chance cook... 9 00:00:27,960 --> 00:00:30,600 I'm back, baby. Let's do this. 10 00:00:30,600 --> 00:00:34,720 ..they whipped up dishes worthy of a comeback. 11 00:00:34,720 --> 00:00:37,120 ANDY: It's an absolute belter. 12 00:00:37,120 --> 00:00:39,320 POH: It's just good eatin'. 13 00:00:39,320 --> 00:00:40,720 This is delightful. 14 00:00:40,720 --> 00:00:44,040 It is everything good cooking is about. 15 00:00:44,040 --> 00:00:47,960 And Sav won her spot back in the competition. 16 00:00:49,440 --> 00:00:53,080 Tonight, it's a masterclass 17 00:00:53,080 --> 00:00:55,640 and an elimination 18 00:00:55,640 --> 00:00:58,320 with an absolute legend. 19 00:01:16,160 --> 00:01:17,280 How do you feel? 20 00:01:17,280 --> 00:01:18,600 Nervous. Yeah. 21 00:01:18,600 --> 00:01:21,400 Black apron day is always a heavy day. 22 00:01:21,400 --> 00:01:22,680 Black aprons, mate. 23 00:01:22,680 --> 00:01:23,960 Yeah, let's do it. 24 00:01:25,480 --> 00:01:29,520 But I am beyond determined to maintain my position 25 00:01:29,520 --> 00:01:31,320 in this competition. 26 00:01:31,320 --> 00:01:34,000 (APPLAUSE) 27 00:01:35,040 --> 00:01:37,160 Good morning! 28 00:01:37,160 --> 00:01:40,320 Let's go, everybody! I know it's black apron day. 29 00:01:41,880 --> 00:01:45,920 Alright! Here, fishy, fishy, fishy. 30 00:01:45,920 --> 00:01:47,760 Fishy, fishy! 31 00:01:47,760 --> 00:01:52,040 Ooh! Look at this. 32 00:01:52,040 --> 00:01:54,920 Harry, that is the biggest I've ever seen you smile. 33 00:01:56,520 --> 00:01:57,520 I'm the fish guy. 34 00:01:57,520 --> 00:01:59,760 It's what I love. It's what I'm passionate about. 35 00:01:59,760 --> 00:02:02,680 I can't wait to find out what the challenge is today. 36 00:02:02,680 --> 00:02:06,920 Right. Sav, let me tell you, you are missing out. 37 00:02:06,920 --> 00:02:08,240 I know. 38 00:02:08,240 --> 00:02:09,880 Even though today's an elimination, 39 00:02:09,880 --> 00:02:12,920 I reckon you're all going to be pretty excited 40 00:02:12,920 --> 00:02:15,840 about what we've got in store. 41 00:02:15,840 --> 00:02:19,640 He's been on TV for nearly 40 years. 42 00:02:19,640 --> 00:02:21,120 Yes! 43 00:02:21,120 --> 00:02:22,480 We know who this is, don't we? 44 00:02:22,480 --> 00:02:24,680 He's written almost 40 books. 45 00:02:26,840 --> 00:02:30,600 He's travelled across the world to experience the food 46 00:02:30,600 --> 00:02:31,600 that it has to offer. 47 00:02:31,600 --> 00:02:32,720 Yep. 48 00:02:32,720 --> 00:02:33,880 Stop it. 49 00:02:33,880 --> 00:02:38,280 With an empire of restaurants throughout the UK and Australia, 50 00:02:38,280 --> 00:02:42,840 he's fed celebrities, presidents and queens. 51 00:02:42,840 --> 00:02:43,920 And me. 52 00:02:47,080 --> 00:02:50,560 He takes what is simple and just makes it special. 53 00:02:50,560 --> 00:02:51,960 Yes. 54 00:02:51,960 --> 00:02:54,480 I think you know who I'm talking about. 55 00:02:54,480 --> 00:02:56,920 It's Rick Stein! 56 00:02:56,920 --> 00:02:58,000 Morning! 57 00:03:11,720 --> 00:03:12,720 Very cool. 58 00:03:13,920 --> 00:03:16,880 HARRY: I'd say if, like, a Saturday chilling at home on the couch 59 00:03:16,880 --> 00:03:18,440 is down here and wedding day is up here, 60 00:03:18,440 --> 00:03:21,040 I'd say Rick Stein...cooking for Rick Stein is probably like, 61 00:03:21,040 --> 00:03:23,000 here, maybe here. 62 00:03:23,000 --> 00:03:24,640 Haha! Incredible. 63 00:03:24,640 --> 00:03:26,600 Rick, it's such a pleasure to have you here. 64 00:03:26,600 --> 00:03:29,400 Well, it's so nice to be back. 65 00:03:29,400 --> 00:03:31,440 Tell us what you've been up to. 66 00:03:31,440 --> 00:03:33,880 Well, I've been all over the place as ever, 67 00:03:33,880 --> 00:03:36,800 filming in Nepalese restaurants, Korean restaurants, 68 00:03:36,800 --> 00:03:38,080 Filipino restaurants. 69 00:03:38,080 --> 00:03:40,080 Lots of fish, of course. 70 00:03:40,080 --> 00:03:42,000 It's just been fascinating just to see the way 71 00:03:42,000 --> 00:03:44,240 that food is developing. 72 00:03:44,240 --> 00:03:47,720 What is it about seafood that keeps you so compelled? 73 00:03:47,720 --> 00:03:51,120 Well, I think apart from anything else, nothing in life 74 00:03:51,120 --> 00:03:55,320 is so exhilarating as fresh fish simply cooked. 75 00:03:57,440 --> 00:03:59,560 OK, it's time for business. 76 00:03:59,560 --> 00:04:01,840 Today is a two rounder. 77 00:04:03,440 --> 00:04:04,880 For round one, 78 00:04:04,880 --> 00:04:07,280 you're going to be making us... 79 00:04:07,280 --> 00:04:09,360 ..a raw seafood dish. 80 00:04:12,120 --> 00:04:14,360 In just 30 minutes. 81 00:04:14,360 --> 00:04:16,240 30 minutes? 82 00:04:16,240 --> 00:04:17,240 Wow. 83 00:04:17,240 --> 00:04:18,800 We want you to bring us something 84 00:04:18,800 --> 00:04:22,520 that's going to impress the king of seafood himself. 85 00:04:22,520 --> 00:04:26,040 But before we see what you'll do, we're going to see 86 00:04:26,040 --> 00:04:28,800 what the one and only Rick Stein is going to do 87 00:04:28,800 --> 00:04:30,480 with his raw seafood dish. 88 00:04:30,480 --> 00:04:32,720 Wow. OK. Cool. 89 00:04:32,720 --> 00:04:39,080 Incredible. Who can say that they get a private masterclass 90 00:04:39,080 --> 00:04:40,080 with Rick Stein? 91 00:04:40,080 --> 00:04:41,440 I'm so excited. 92 00:04:42,760 --> 00:04:45,400 It's a raw fish dish, of course. 93 00:04:45,400 --> 00:04:47,600 I've got a lovely piece of tuna here. 94 00:04:47,600 --> 00:04:50,840 Honestly, I think tuna in Australia is as good as it gets 95 00:04:50,840 --> 00:04:52,120 anywhere, really. 96 00:04:52,120 --> 00:04:57,440 The first thing I'm going to do, of course, is just slice my tuna. 97 00:04:57,440 --> 00:05:00,440 Now this dish is actually mine. 98 00:05:00,440 --> 00:05:02,880 You know, a lot of the times I'm cooking other people's dishes, 99 00:05:02,880 --> 00:05:04,560 particularly if I'm travelling around the world. 100 00:05:04,560 --> 00:05:07,120 But this one I came up with in Australia one New Year's Eve, 101 00:05:07,120 --> 00:05:09,480 and I thought, how well would passionfruit go 102 00:05:09,480 --> 00:05:12,440 with raw seafood, essentially? 103 00:05:12,440 --> 00:05:14,000 So here's the dressing. 104 00:05:14,000 --> 00:05:17,800 First of all, the passionfruit, which I've already scooped out. 105 00:05:17,800 --> 00:05:19,560 And then I've got some chilli. 106 00:05:19,560 --> 00:05:21,960 Because one of the things about this dish 107 00:05:21,960 --> 00:05:23,880 is it needs to be quite hot. 108 00:05:26,080 --> 00:05:27,960 Of course the lime juice. 109 00:05:27,960 --> 00:05:30,520 Some nam pla, some fish stock. 110 00:05:30,520 --> 00:05:31,840 A little bit of sugar now, 111 00:05:31,840 --> 00:05:34,720 because I do like this combination of sweet-and-sour. 112 00:05:34,720 --> 00:05:37,160 And then of course the coriander. 113 00:05:37,160 --> 00:05:41,000 So now all I'm going to do now is just pour this over the top. 114 00:05:41,000 --> 00:05:44,000 I am a huge fan of Rick Stein 115 00:05:44,000 --> 00:05:47,920 and this is a dish that I would devour. 116 00:05:47,920 --> 00:05:52,280 I would not share it with anybody except a bottle of wine. 117 00:05:52,280 --> 00:05:56,560 Do something like this and you'll probably be fine, right? 118 00:05:59,120 --> 00:06:01,920 Righto. Nat, Pezza and Josh Clarke. 119 00:06:01,920 --> 00:06:03,840 You want to try the goods? 120 00:06:03,840 --> 00:06:05,200 Yes! Absolutely. 121 00:06:05,200 --> 00:06:06,200 Ooh, that depends! 122 00:06:15,560 --> 00:06:17,720 What you should be tasting basically is passionfruit, 123 00:06:17,720 --> 00:06:21,720 of course, but a mixture of hotness from the chilli. 124 00:06:21,720 --> 00:06:22,920 What do you think? 125 00:06:22,920 --> 00:06:23,920 It's delicious. Beautiful. 126 00:06:23,920 --> 00:06:25,280 It's so good. Good, isn't it? 127 00:06:25,280 --> 00:06:27,000 Yeah. I would say so. 128 00:06:29,520 --> 00:06:31,560 All my favourite things are in my mouth right now. 129 00:06:31,560 --> 00:06:35,960 Like, I love passionfruit, I love coriander and I love tuna. 130 00:06:35,960 --> 00:06:38,680 It's beautiful. It's like a flavour bomb. 131 00:06:38,680 --> 00:06:41,520 Righto. Time to get started. 132 00:06:41,520 --> 00:06:46,600 Alright. You've seen Rick in action and now it's your turn. 133 00:06:46,600 --> 00:06:49,480 Remember, you have only 30 minutes. 134 00:06:50,960 --> 00:06:54,920 Bring us a mouth watering raw seafood dish. 135 00:06:54,920 --> 00:06:59,320 The four least impressive dishes will send their makers 136 00:06:59,320 --> 00:07:03,080 into round two, where one of you will be going home. 137 00:07:04,160 --> 00:07:05,520 OK. 138 00:07:05,520 --> 00:07:07,880 Right. 139 00:07:07,880 --> 00:07:08,880 Contestant. 140 00:07:10,040 --> 00:07:11,320 Are you ready? 141 00:07:11,320 --> 00:07:12,320 CONTESTANTS: Yes. 142 00:07:13,680 --> 00:07:15,560 Bon chance! 143 00:07:15,560 --> 00:07:19,200 Because your time starts... 144 00:07:19,200 --> 00:07:20,560 ..now! 145 00:07:30,600 --> 00:07:33,680 I mean, this is the best supermarket on the planet. 146 00:07:36,320 --> 00:07:38,160 Oh! Classic, Harry. 147 00:07:41,720 --> 00:07:43,360 Ah! Nice. 148 00:07:46,680 --> 00:07:48,840 I'm such a fan of Rick Stein. 149 00:07:48,840 --> 00:07:50,440 I've been watching him from a young child. 150 00:07:50,440 --> 00:07:52,880 I actually used to wag school to watch him on TV, 151 00:07:52,880 --> 00:07:56,320 so this is really cool to be able to cook for such a legend, 152 00:07:56,320 --> 00:07:57,600 an absolute legend. 153 00:07:57,600 --> 00:08:00,680 I am pinching myself. 154 00:08:00,680 --> 00:08:03,240 Today I'm making a tuna and watermelon salad 155 00:08:03,240 --> 00:08:04,440 with crispy nori chips. 156 00:08:06,120 --> 00:08:07,200 First things first, 157 00:08:07,200 --> 00:08:08,480 I get onto my watermelon 158 00:08:08,480 --> 00:08:11,440 so it can sit, absorb all the gorgeous flavours 159 00:08:11,440 --> 00:08:13,400 whilst I'm preparing my tuna. 160 00:08:13,400 --> 00:08:15,840 Beautiful knife work, Alex. 161 00:08:17,120 --> 00:08:19,680 Perfect cubes a little bit larger than the watermelon, 162 00:08:19,680 --> 00:08:23,000 because the watermelon are not the star of the show today. 163 00:08:23,000 --> 00:08:25,720 It's definitely the tuna that's the hero. 164 00:08:25,720 --> 00:08:27,760 I'm here and I'm cooking for Rick Stein, 165 00:08:27,760 --> 00:08:30,640 and it's a very surreal moment. 166 00:08:30,640 --> 00:08:31,640 Perfect. 167 00:08:31,640 --> 00:08:33,920 I like the pounding sound, babe. 168 00:08:33,920 --> 00:08:36,520 Absolutely love this challenge. Having Rick Stein in the house, 169 00:08:36,520 --> 00:08:40,320 you can see the contestants are absolutely buzzing. 170 00:08:40,320 --> 00:08:42,640 Oh, that smells beautiful, my oil. 171 00:08:42,640 --> 00:08:45,280 I think today is all about choosing the right seafood 172 00:08:45,280 --> 00:08:46,720 for whatever you're going to do 173 00:08:46,720 --> 00:08:49,640 and making sure that you don't overpower that seafood. 174 00:08:49,640 --> 00:08:51,200 POH: Rick, what are you hoping to see out there? 175 00:08:51,200 --> 00:08:52,680 Well, exactly that, really, 'cause, I mean, 176 00:08:52,680 --> 00:08:54,080 you've gotta respect the seafood. 177 00:08:54,080 --> 00:08:57,840 It's really going to be about the balance, as it always is. 178 00:08:57,840 --> 00:09:00,520 But with the time limit, you've got to make good choices 179 00:09:00,520 --> 00:09:02,560 because round two is a tough one. 180 00:09:02,560 --> 00:09:04,160 Oh, yes. So exciting. 181 00:09:04,160 --> 00:09:05,160 Yeah. 182 00:09:07,800 --> 00:09:09,680 HARRY: If I'm serving a raw dish to Rick Stein, 183 00:09:09,680 --> 00:09:12,680 I know exactly the part of the kingfish that I want to give him. 184 00:09:12,680 --> 00:09:16,760 The middle section of the top loin - that's got a beautiful texture. 185 00:09:16,760 --> 00:09:18,480 It's still nice and fatty. 186 00:09:18,480 --> 00:09:21,720 Oh, mate, have we got a challenge for you. 187 00:09:21,720 --> 00:09:24,480 Oh, I've been praying that there would be a challenge like this. 188 00:09:24,480 --> 00:09:27,200 I think, like, Rick and I, we've got a similar philosophy... 189 00:09:27,200 --> 00:09:28,680 ..philosophy of seafood. Yep. 190 00:09:28,680 --> 00:09:30,920 Like, simple and letting the ingredients do the talking. 191 00:09:30,920 --> 00:09:34,840 So I'm doing a kingfish tan plum crudo, 192 00:09:34,840 --> 00:09:37,440 um, lemon seawater split with parsley oil, 193 00:09:37,440 --> 00:09:40,600 and then like a Mediterranean sort of, um, salsa. 194 00:09:42,160 --> 00:09:45,040 Is there any part of you that feels a bit of extra pressure 195 00:09:45,040 --> 00:09:47,160 because it's, like, absolutely your challenge? 196 00:09:47,160 --> 00:09:50,360 This is the most excited but the most nervous I've been the whole time. Yeah. 197 00:09:50,360 --> 00:09:51,720 Good luck, mate. 198 00:09:53,000 --> 00:09:56,200 I can't go out in the seafood challenge. It just can't happen. 199 00:09:56,200 --> 00:09:58,160 So I'm giving it everything I've got. 200 00:09:59,600 --> 00:10:02,560 This is going to be chaos. 201 00:10:02,560 --> 00:10:04,360 Hey, Mimi, what's going on? 202 00:10:04,360 --> 00:10:08,280 A little tuna tartare with a pickled mussel vinaigrette 203 00:10:08,280 --> 00:10:10,440 with potato chips. 204 00:10:10,440 --> 00:10:12,440 Lovely combination. What are the flavours in the tuna? 205 00:10:12,440 --> 00:10:16,960 So I'm doing chilli, garlic, shallots and then capers. 206 00:10:16,960 --> 00:10:19,400 Now, I think the thing for you and for everyone, Mimi, 207 00:10:19,400 --> 00:10:22,360 is that a quick cook is all about making good decisions. 208 00:10:22,360 --> 00:10:23,360 Yep. 209 00:10:24,480 --> 00:10:26,720 30 minutes is not a lot of time. 210 00:10:26,720 --> 00:10:29,720 So today is going to be one hell of a rush. 211 00:10:32,680 --> 00:10:37,440 A quick cook is a good cook! You are halfway with 15 minutes to go! 212 00:10:48,920 --> 00:10:51,040 Pezza, straight onto the scallops there, mate. 213 00:10:51,040 --> 00:10:52,160 Oh, they look good. 214 00:10:52,160 --> 00:10:55,840 Yeah. Look, today I'm going to do something that reminds me of you. 215 00:10:55,840 --> 00:11:00,160 Uh, a scallop ceviche, which I do with orange and lime. 216 00:11:02,120 --> 00:11:07,520 I'm gonna make a Hawaiian style tuna poke with roasted macadamia nuts. 217 00:11:07,520 --> 00:11:09,480 Beautiful mes, Lachie. 218 00:11:10,840 --> 00:11:12,840 Today I've chosen the arrowhead squid 219 00:11:12,840 --> 00:11:14,480 and I'm going to do a squid ceviche. 220 00:11:14,480 --> 00:11:17,320 I need to get these squids cleaned ASAP 221 00:11:17,320 --> 00:11:20,200 and to get them curing in the lime juice. 222 00:11:20,200 --> 00:11:21,800 Doing a good job with the squid. 223 00:11:21,800 --> 00:11:23,040 Thank you. Yeah. How's that? 224 00:11:23,040 --> 00:11:25,400 A compliment from Rick Stein straight off the bat. 225 00:11:25,400 --> 00:11:28,240 I know. Can you just pinch me real quick, make sure I'm not dreaming? 226 00:11:31,640 --> 00:11:34,360 Whoa. OK. Punchy. 227 00:11:34,360 --> 00:11:35,800 Punchy. Punchy. Punchy. 228 00:11:35,800 --> 00:11:39,640 Today I'm making squid noodles with green sauce. 229 00:11:39,640 --> 00:11:44,200 I'm preparing the squid in a way that is in its rawest form. 230 00:11:44,200 --> 00:11:48,080 In Thailand, we just leave the skin on. 231 00:11:48,080 --> 00:11:49,880 Hello, Nat. Hello. 232 00:11:49,880 --> 00:11:51,640 Hi, Rick. How you doing? Hello, Nat. 233 00:11:51,640 --> 00:11:53,600 So just to make sure I understand, 234 00:11:53,600 --> 00:11:55,720 it's a raw squid in the shape of noodles 235 00:11:55,720 --> 00:11:58,320 to sort of act like that vessel for your sauce. 236 00:11:58,320 --> 00:11:59,320 Yes. OK. 237 00:11:59,320 --> 00:12:00,520 So you're keeping the skin on? 238 00:12:00,520 --> 00:12:01,680 Yes, I am. That's good. 239 00:12:01,680 --> 00:12:04,200 The skin is perfectly edible, but people always take it off. 240 00:12:04,200 --> 00:12:05,320 But you don't need to. 241 00:12:05,320 --> 00:12:07,280 We've never taken the skin off ever. 242 00:12:07,280 --> 00:12:09,360 And I also think it looks good as well. So... 243 00:12:09,360 --> 00:12:13,120 Mm. I think for you, Nat, the key is all about preparation. 244 00:12:13,120 --> 00:12:14,880 It's a short cook. 245 00:12:14,880 --> 00:12:17,640 You know your way around flavour, but you're doing something 246 00:12:17,640 --> 00:12:19,000 that's quite fiddly. 247 00:12:19,000 --> 00:12:20,320 Yes, 100%. 248 00:12:20,320 --> 00:12:22,720 That's what I'm worried about today because otherwise it's going to be, 249 00:12:22,720 --> 00:12:23,920 you know, too thick. 250 00:12:23,920 --> 00:12:26,040 The acids won't penetrate it. 251 00:12:26,040 --> 00:12:27,720 Good luck, Nat. Thank you. 252 00:12:29,000 --> 00:12:31,280 So, I'm cutting the squid into thin noodles. 253 00:12:31,280 --> 00:12:33,960 I still need to cure it. 254 00:12:33,960 --> 00:12:37,240 If my squid noodles don't cure for long enough, 255 00:12:37,240 --> 00:12:39,760 the skin could be too tough to eat. 256 00:12:39,760 --> 00:12:41,920 This is taking way longer than I thought, though. 257 00:12:52,040 --> 00:12:53,960 The colour is so beautiful. 258 00:12:55,240 --> 00:12:57,320 It's absolutely stunning, Sumeet. 259 00:12:57,320 --> 00:12:59,600 Oh, thanks, mate. 260 00:12:59,600 --> 00:13:03,560 Today we're cooking a raw seafood dish for Rick Stein. 261 00:13:03,560 --> 00:13:05,280 How many times you came on the show? 262 00:13:05,280 --> 00:13:06,960 About 5 or 6. Oh, really? 263 00:13:06,960 --> 00:13:08,840 Yeah, yeah. Over the years. Yeah. 264 00:13:08,840 --> 00:13:11,720 We're at that part of the competition now 265 00:13:11,720 --> 00:13:14,760 where we have to do something that is different 266 00:13:14,760 --> 00:13:16,360 to really be able to stand out. 267 00:13:16,360 --> 00:13:17,880 Sumeet! 268 00:13:17,880 --> 00:13:19,080 Hello. What's the dish? 269 00:13:19,080 --> 00:13:25,520 So I am making a raw red snapper with a basil garlic oil. 270 00:13:25,520 --> 00:13:26,520 OK. 271 00:13:26,520 --> 00:13:31,560 It's actually inspired by one of Josh Niland's recipes. 272 00:13:31,560 --> 00:13:33,920 I'm very interested to see how this goes. 273 00:13:33,920 --> 00:13:35,840 But make sure your dressing backs it up 274 00:13:35,840 --> 00:13:37,440 because there's two components. Yes. 275 00:13:37,440 --> 00:13:39,360 Both of them have to be perfect to keep you out of round two. 276 00:13:39,360 --> 00:13:40,640 Absolutely. Thank you. 277 00:13:43,240 --> 00:13:44,520 OK. 278 00:13:44,520 --> 00:13:48,600 I'm doing tuna with raspberries with an apple puree 279 00:13:48,600 --> 00:13:50,200 and covered with beets. 280 00:13:50,200 --> 00:13:52,760 I think I've got an interesting idea, but the trickiest thing 281 00:13:52,760 --> 00:13:55,920 is balancing it all, because I've never eaten it before. 282 00:13:58,400 --> 00:14:01,640 My dish is a lightly smoked salmon 283 00:14:01,640 --> 00:14:04,960 with some oyster and lime mayonnaise. 284 00:14:06,040 --> 00:14:08,600 I can't see myself pulling this all together 285 00:14:08,600 --> 00:14:10,640 if I don't really leg it. 286 00:14:12,560 --> 00:14:14,960 Time? Less than five minutes, Gill. 287 00:14:14,960 --> 00:14:15,960 Thank you. 288 00:14:17,240 --> 00:14:20,040 Oh my God. I'm currently frying up my little chips 289 00:14:20,040 --> 00:14:23,400 that are gonna accompany my watermelon and tuna salad. 290 00:14:23,400 --> 00:14:25,040 And then I've got a plate. 291 00:14:25,040 --> 00:14:26,440 So, uh... 292 00:14:26,440 --> 00:14:27,440 I'm pushing. 293 00:14:29,240 --> 00:14:31,360 OK, I have to move on. 294 00:14:31,360 --> 00:14:34,440 It is so hard cooking in this kitchen with half an hour. 295 00:14:34,440 --> 00:14:37,080 Like, these minutes just go by so quickly. 296 00:14:37,080 --> 00:14:39,440 My potato chips are done. 297 00:14:39,440 --> 00:14:44,760 I move on to my tuna tartare and pickled mussel vinaigrette. 298 00:14:46,200 --> 00:14:51,000 I'm using the brine and the oils from the pickled mussels, 299 00:14:51,000 --> 00:14:54,280 and it's just really oily and really briny. 300 00:14:55,440 --> 00:14:58,200 I add a bit of honey because I just feel like it could use 301 00:14:58,200 --> 00:15:00,880 a little bit of sweetness. 302 00:15:00,880 --> 00:15:03,120 I really hope I haven't thrown the flavours off. 303 00:15:06,960 --> 00:15:09,800 Attention, attention, everyone! 304 00:15:09,800 --> 00:15:11,800 Three minutes left! 305 00:15:11,800 --> 00:15:13,400 (APPLAUSE) 306 00:15:16,440 --> 00:15:18,720 ANDY: I hope they're all well on their way to plating. 307 00:15:18,720 --> 00:15:20,760 SOFIA: They're not. (LAUGHS) Some people are. 308 00:15:20,760 --> 00:15:22,960 Like, you need the finesse with something like this. 309 00:15:22,960 --> 00:15:25,600 Can't just be something you slap on a plate. Yep. 310 00:15:28,960 --> 00:15:32,560 I've never been more nervous in this competition than right now. 311 00:15:32,560 --> 00:15:36,600 Like, the seafood guy presenting a dish to Rick Stein. 312 00:15:41,280 --> 00:15:44,480 I've had shaky hands in this competition, but right now, like, 313 00:15:44,480 --> 00:15:46,440 I wouldn't even call what my hands are doing shaking. 314 00:15:46,440 --> 00:15:47,800 It's more like convulsing. 315 00:15:49,360 --> 00:15:52,600 But somehow I've got to roll up this delicate kingfish and plum 316 00:15:52,600 --> 00:15:55,640 into a sashimi rose shape. 317 00:15:55,640 --> 00:15:56,640 Yep. 318 00:15:56,640 --> 00:15:57,760 Oh, man. 319 00:15:57,760 --> 00:15:59,440 I just hope I can get something on the plate. 320 00:16:04,520 --> 00:16:05,560 RICK: We're almost done! 321 00:16:06,840 --> 00:16:08,280 30 seconds to go. 322 00:16:08,280 --> 00:16:10,200 ANDY: Come on! 30 seconds! 323 00:16:13,840 --> 00:16:15,640 SAV: Oh my God, Gill! 324 00:16:15,640 --> 00:16:17,280 That's amazing. 325 00:16:17,280 --> 00:16:18,280 Thank you! 326 00:16:20,720 --> 00:16:24,000 I'm so excited for Rick to try my dish, 327 00:16:24,000 --> 00:16:27,080 but I've only cured my squid for a few minutes. 328 00:16:27,080 --> 00:16:29,440 I don't know if that's enough time. 329 00:16:29,440 --> 00:16:31,760 The skin could be too tough to eat. 330 00:16:32,840 --> 00:16:33,840 Whew! 331 00:16:33,840 --> 00:16:35,560 Hope you're all done! 332 00:16:35,560 --> 00:16:38,400 Ten! Nine! Eight! 333 00:16:38,400 --> 00:16:40,560 ALL: Seven! Six! 334 00:16:40,560 --> 00:16:43,560 Five! Four! Three! 335 00:16:43,560 --> 00:16:45,600 Two! One! 336 00:16:45,600 --> 00:16:46,800 Done! 337 00:16:46,800 --> 00:16:49,680 JEAN-CHRISTOPHE: That's it. We're done. 338 00:16:49,680 --> 00:16:52,440 (MUFFLED) 339 00:16:59,880 --> 00:17:02,360 Oh my God, it looks beautiful. 340 00:17:02,360 --> 00:17:03,880 Ohhh! 341 00:17:03,880 --> 00:17:05,640 Sumeet! 342 00:17:05,640 --> 00:17:08,040 SUMEET: I'm really excited that I could put a dish like this up, 343 00:17:08,040 --> 00:17:11,280 because it's not something that I would generally make. 344 00:17:11,280 --> 00:17:14,360 I'm hoping I just stay safe in round one so I don't have to cook 345 00:17:14,360 --> 00:17:18,440 in round two, but if it's round two, game on. 346 00:17:23,520 --> 00:17:25,880 ANDY: The first dish we'd like to taste belongs to... 347 00:17:25,880 --> 00:17:27,000 ..Alex. 348 00:17:27,000 --> 00:17:29,000 Yeah, Crispy! Whoo! 349 00:17:29,000 --> 00:17:30,720 It's scary enough having the four judges, 350 00:17:30,720 --> 00:17:33,160 but Rick Stein is also there. 351 00:17:33,160 --> 00:17:34,800 That looks stunning. It looks cool. 352 00:17:34,800 --> 00:17:36,240 Thank you. 353 00:17:36,240 --> 00:17:38,480 My smile could not be larger. 354 00:17:38,480 --> 00:17:41,360 Ah, but I'm also so nervous. 355 00:17:41,360 --> 00:17:43,200 Alex. Andy. 356 00:17:43,200 --> 00:17:44,200 A little birdie... 357 00:17:46,040 --> 00:17:49,720 ..said that you used to wag school to go and watch Rick Stein. 358 00:17:49,720 --> 00:17:51,440 Gosh, really? Yes, I did! 359 00:17:51,440 --> 00:17:53,000 Really? 360 00:17:53,000 --> 00:17:56,520 I used to call sickies, and I would spend the whole day 361 00:17:56,520 --> 00:17:58,240 watching food programs. 362 00:17:58,240 --> 00:18:01,280 A bit of a responsibility for truancy there. 363 00:18:01,280 --> 00:18:03,360 But I was learning, I was learning. 364 00:18:03,360 --> 00:18:04,400 Good point. 365 00:18:04,400 --> 00:18:07,440 It's a total honour to be here in front of you right now. 366 00:18:07,440 --> 00:18:08,480 What'd you make? 367 00:18:08,480 --> 00:18:13,840 This is my watermelon and tuna salad with nori chips. 368 00:18:15,760 --> 00:18:17,160 Well, let's have a go. 369 00:18:20,760 --> 00:18:21,960 (CRUNCH!) 370 00:18:21,960 --> 00:18:24,040 That sounded crispy. Yeah. 371 00:18:30,280 --> 00:18:32,320 (CRUNCH!) 372 00:18:34,080 --> 00:18:35,200 (CRUNCH!) 373 00:18:44,840 --> 00:18:45,960 (CRUNCH!) 374 00:18:48,840 --> 00:18:51,920 Alex, that is a belter. 375 00:18:51,920 --> 00:18:53,480 Plain and simple. Yes! 376 00:18:53,480 --> 00:18:56,880 Well done. That is amazing. 377 00:18:56,880 --> 00:18:58,280 Thank you, thank you. 378 00:18:58,280 --> 00:18:59,640 Is there any left? Did you polish it off? 379 00:18:59,640 --> 00:19:00,760 No, I ate it all. 380 00:19:00,760 --> 00:19:03,760 And I ate it all because, firstly, it's your best looking dish yet 381 00:19:03,760 --> 00:19:05,120 by a country mile. Oh, cool. 382 00:19:05,120 --> 00:19:09,880 It was clean and concise, but most of all the flavours backed it up. 383 00:19:09,880 --> 00:19:12,560 I really liked that nori and rice paper. 384 00:19:12,560 --> 00:19:16,160 And I think it just goes really well with the watermelon and the tuna. 385 00:19:16,160 --> 00:19:18,200 It's just sort of a delight. 386 00:19:18,200 --> 00:19:19,280 Thank you. 387 00:19:19,280 --> 00:19:22,000 I don't encourage people skipping school, 388 00:19:22,000 --> 00:19:25,240 but if it ends up with a dish like that, go for it. 389 00:19:25,240 --> 00:19:27,920 Oh, cool. See, Dad? 390 00:19:27,920 --> 00:19:30,160 Well done. Thank you so much. 391 00:19:30,160 --> 00:19:31,520 Thank you. 392 00:19:31,520 --> 00:19:34,720 Rick Stein thinks my dish is fun and delicious, 393 00:19:34,720 --> 00:19:36,880 and that is all I need. 394 00:19:38,680 --> 00:19:39,880 Josh Clarke! 395 00:19:42,720 --> 00:19:47,560 I made a squid ceviche with a salsa verde with fried squid wings. 396 00:19:48,760 --> 00:19:50,800 That's delish. 397 00:19:50,800 --> 00:19:53,240 POH: I think your salsa verde is perfect. 398 00:19:53,240 --> 00:19:57,360 It's really vibrant and has got just the right amount of heat. 399 00:19:57,360 --> 00:19:58,960 I think you've done a great job. Thanks, Poh. 400 00:19:58,960 --> 00:20:00,600 Let's have it, Lachie. 401 00:20:02,520 --> 00:20:07,520 Hawaiian tuna poke with roasted macadamia and chilli oil, soy 402 00:20:07,520 --> 00:20:09,000 and sesame oil sauce. 403 00:20:13,880 --> 00:20:14,880 Brilliant. 404 00:20:14,880 --> 00:20:18,240 You're not looking for the subtle taste of tuna in a poke. 405 00:20:18,240 --> 00:20:20,280 You're just looking for the combination. 406 00:20:20,280 --> 00:20:22,680 And I just think it's a great combination. 407 00:20:22,680 --> 00:20:24,080 Thank you. 408 00:20:24,080 --> 00:20:26,040 Next dish is Gill's. 409 00:20:26,040 --> 00:20:28,280 Ooh, that's a sexy little plate. 410 00:20:28,280 --> 00:20:32,400 It is watermelon and tuna with a jeow som dressing. 411 00:20:35,360 --> 00:20:38,600 I like that because it's just so fresh tasting. 412 00:20:38,600 --> 00:20:42,040 That checkerboard effect is very, you know, eat with your eyes first. 413 00:20:42,040 --> 00:20:43,280 Thank you so much. 414 00:20:43,280 --> 00:20:44,280 Pezza. 415 00:20:44,280 --> 00:20:47,640 I made my Asian-inspired scallops ceviche. 416 00:20:47,640 --> 00:20:50,040 I really loved that actually, Josh. 417 00:20:50,040 --> 00:20:54,080 You kept it simple, allowing the seafood to speak for itself. 418 00:20:54,080 --> 00:20:55,760 Thanks, chefs. ANDY: Thanks, mate. 419 00:20:55,760 --> 00:20:57,480 Hey, Mimi! 420 00:20:57,480 --> 00:21:00,080 Let's go! 421 00:21:00,080 --> 00:21:04,160 It is probably one of my favourite platings I've ever done 422 00:21:04,160 --> 00:21:05,360 in this competition. 423 00:21:05,360 --> 00:21:07,320 Nah, clever. 424 00:21:08,320 --> 00:21:09,840 Oh, wow. Great! 425 00:21:13,320 --> 00:21:16,280 But I was dressing things very aggressively 426 00:21:16,280 --> 00:21:18,600 at the end of the cook. 427 00:21:18,600 --> 00:21:22,600 If the flavours overpowered the tuna, I could be in danger. 428 00:21:31,400 --> 00:21:36,080 MIMI: This is Mim's tuna tartare with potato chips. 429 00:21:45,720 --> 00:21:47,920 Rick? Oh. Thank you. 430 00:21:55,920 --> 00:21:57,560 Plating a ten. 431 00:21:59,280 --> 00:22:01,880 But it let me down with flavour. 432 00:22:01,880 --> 00:22:03,240 Hmm. 433 00:22:03,240 --> 00:22:05,040 For me, I just got honey. 434 00:22:06,360 --> 00:22:07,760 Honey, honey, honey. Yeah. 435 00:22:07,760 --> 00:22:10,240 And it takes so long to get away that you don't get to enjoy 436 00:22:10,240 --> 00:22:12,200 the beautiful tuna. 437 00:22:12,200 --> 00:22:16,840 Needs a bit of lift, whether that's acid, a sprinkle of salt, 438 00:22:16,840 --> 00:22:18,000 a little bit of creaminess. 439 00:22:18,000 --> 00:22:20,800 Just a bit of relief from the honey. 440 00:22:20,800 --> 00:22:22,560 Thanks, Mimi. Thank you. 441 00:22:22,560 --> 00:22:26,680 Hearing the judges' feedback, I know I've missed today's brief, 442 00:22:26,680 --> 00:22:29,480 which is don't overpower the seafood, 443 00:22:29,480 --> 00:22:32,200 so hopefully I don't end up in the second round. 444 00:22:34,360 --> 00:22:38,240 The next one we want to test belong to... 445 00:22:38,240 --> 00:22:39,320 ..Sumeet! 446 00:22:41,800 --> 00:22:44,320 I'm really liking the look of my dish. 447 00:22:44,320 --> 00:22:47,760 This is so outside of what I would have normally ever done. 448 00:22:47,760 --> 00:22:49,800 Mmmm! 449 00:22:49,800 --> 00:22:53,200 So, Sumeet, tell us, what have you made? 450 00:22:53,200 --> 00:22:55,000 A raw snapper. 451 00:22:56,520 --> 00:23:01,080 With a basil, garlic and shallot oil. 452 00:23:01,080 --> 00:23:03,280 Mmm! Very intrigued to try this. 453 00:23:27,240 --> 00:23:30,680 First of all, I really like the look of the dish because it's pretty. 454 00:23:30,680 --> 00:23:32,120 I really like the dressing. 455 00:23:32,120 --> 00:23:34,960 I love the flavour of fresh basil through there. 456 00:23:34,960 --> 00:23:37,760 It reminded me a bit of the Italian way with raw fish crudo 457 00:23:37,760 --> 00:23:40,640 because they use olive oil, but with that extra dimension 458 00:23:40,640 --> 00:23:42,280 of the basil. 459 00:23:42,280 --> 00:23:43,360 Thank you. 460 00:23:43,360 --> 00:23:45,320 It's so delicious. 461 00:23:45,320 --> 00:23:47,680 I love that you used snapper, 462 00:23:47,680 --> 00:23:49,800 because a lot of people don't use snapper for ceviche. 463 00:23:49,800 --> 00:23:52,440 And there's this beautiful fragrance in the oil 464 00:23:52,440 --> 00:23:54,920 with all those gorgeous herbs you used. 465 00:23:54,920 --> 00:23:57,920 There's no way that plate of food would have come up like that 466 00:23:57,920 --> 00:23:58,920 on day one. 467 00:23:58,920 --> 00:24:01,280 And that shows you your growth in the competition. 468 00:24:01,280 --> 00:24:02,880 I think you did a really good job. 469 00:24:02,880 --> 00:24:03,880 Ohh! 470 00:24:03,880 --> 00:24:04,880 Well done, Sumeet! 471 00:24:07,320 --> 00:24:10,440 As I'm moving along, I'm getting a little bit more confident 472 00:24:10,440 --> 00:24:13,600 in my cooking, but also backing myself a bit more 473 00:24:13,600 --> 00:24:15,000 with my cooking skills. 474 00:24:15,000 --> 00:24:17,240 That was great feedback in there. 475 00:24:17,240 --> 00:24:20,600 The next dish belongs to... 476 00:24:20,600 --> 00:24:22,240 ..in French, 'Arry! 477 00:24:23,240 --> 00:24:24,960 'Arry, 'Arry! 478 00:24:32,880 --> 00:24:34,640 Mm! Oh, yeah, nice. 479 00:24:39,400 --> 00:24:41,880 What is the name of your dish, please? 480 00:24:41,880 --> 00:24:45,000 So, this is kingfish and plum crudo 481 00:24:45,000 --> 00:24:50,360 with a lemon seawater and parsley oil and a Mediterranean salsa. 482 00:24:50,360 --> 00:24:51,920 Let's have a look. 483 00:25:06,200 --> 00:25:07,200 I like it. 484 00:25:07,200 --> 00:25:10,280 I think the plums work really well with the kingfish. 485 00:25:10,280 --> 00:25:12,160 They're very nice and tart. 486 00:25:12,160 --> 00:25:14,040 I just thought it was very simple. 487 00:25:14,040 --> 00:25:17,440 You know, sometimes I've been out catching kingfish and you come back 488 00:25:17,440 --> 00:25:20,760 and you think, the only way I really want to eat this is raw, 489 00:25:20,760 --> 00:25:23,080 because it just is so much better raw. 490 00:25:23,080 --> 00:25:25,320 So I'm a bit of a fan, to tell you the truth. 491 00:25:25,320 --> 00:25:26,600 Thank you. 492 00:25:26,600 --> 00:25:29,800 It's fresh. It's light. The plums... 493 00:25:29,800 --> 00:25:31,520 Whew! 494 00:25:31,520 --> 00:25:35,040 So not too sweet and a little bit compote-ish. 495 00:25:35,040 --> 00:25:36,960 The perfect texture. 496 00:25:36,960 --> 00:25:39,160 Harry, this is your day, this is your challenge, 497 00:25:39,160 --> 00:25:40,840 and you've succeeded. 498 00:25:40,840 --> 00:25:42,080 Well done. Thanks, guys. 499 00:25:46,840 --> 00:25:48,920 I didn't want to put this on at the start of the day, 500 00:25:48,920 --> 00:25:52,000 because it'd be pretty embarrassing going home wearing this, but, uh, 501 00:25:52,000 --> 00:25:53,760 I think it might be time. 502 00:25:54,920 --> 00:25:55,920 The fish guy. 503 00:25:55,920 --> 00:25:57,440 (LAUGHS) 504 00:25:59,000 --> 00:26:01,760 Next up, we've got Darrsh. 505 00:26:01,760 --> 00:26:05,720 Today's dish is a riff on, like, an open New York bagel. 506 00:26:05,720 --> 00:26:10,400 So you've got salmon sashimi and silk and tofu cream. 507 00:26:10,400 --> 00:26:13,800 I think if you're going to present single slices so distinctly 508 00:26:13,800 --> 00:26:15,000 they need to be thicker. 509 00:26:15,000 --> 00:26:17,280 I didn't really go for the tofu creamy sauce. 510 00:26:17,280 --> 00:26:19,600 There was nothing in there to sort of give it any lift. 511 00:26:19,600 --> 00:26:21,120 It's very ambitious. 512 00:26:21,120 --> 00:26:23,400 I just didn't think it was particularly successful. 513 00:26:23,400 --> 00:26:24,640 Thanks, Rick. 514 00:26:24,640 --> 00:26:27,280 Next dish we'd like to taste is David's. 515 00:26:27,280 --> 00:26:31,840 I have made tuna and raspberries with apple puree and beetroot. 516 00:26:35,480 --> 00:26:37,880 It's pretty big on the raspberry. 517 00:26:37,880 --> 00:26:40,680 It's just overpowered that yellowfin tuna. 518 00:26:40,680 --> 00:26:41,840 Yeah. Appreciate that. 519 00:26:41,840 --> 00:26:42,840 Sue! 520 00:26:45,520 --> 00:26:46,960 (ALL GASP) 521 00:26:46,960 --> 00:26:53,600 I have made you a smoked raw salmon with some oyster mayonnaise 522 00:26:53,600 --> 00:26:55,280 and some lime mayonnaise. 523 00:26:55,280 --> 00:26:57,320 Yeah, I mean, you've got all the flavours there, 524 00:26:57,320 --> 00:26:59,720 but I think it's just made it too complicated. 525 00:26:59,720 --> 00:27:01,120 OK. Thanks, everyone. 526 00:27:01,120 --> 00:27:02,200 ANDY: Thanks, Sue. 527 00:27:05,720 --> 00:27:07,880 We'd love to taste your dish, Nat! 528 00:27:07,880 --> 00:27:09,600 Yeah, Nat! 529 00:27:09,600 --> 00:27:12,080 NAT: My dish is looking really good. 530 00:27:13,280 --> 00:27:14,280 Cocktail. 531 00:27:14,280 --> 00:27:16,880 SOFIA: Oh, that looks beautiful. RICK: That looks great. 532 00:27:19,280 --> 00:27:22,440 I'm a little bit nervous because that texture of the squid 533 00:27:22,440 --> 00:27:25,200 needs to be al dente. 534 00:27:25,200 --> 00:27:26,280 Nat, what's the dish? 535 00:27:26,280 --> 00:27:31,640 I've made squid noodles in green sauce with desert lime, sea grapes 536 00:27:31,640 --> 00:27:32,880 and ice plant. 537 00:27:57,400 --> 00:28:00,120 Nat, that sauce is fire. 538 00:28:01,400 --> 00:28:03,800 It's got the perfect amount of heat. 539 00:28:03,800 --> 00:28:05,240 It's really zingy. 540 00:28:05,240 --> 00:28:08,000 But you haven't done justice to the seafood. 541 00:28:08,000 --> 00:28:12,000 It was really, really chewy, that squid. 542 00:28:12,000 --> 00:28:14,200 Um, well, I disagree. 543 00:28:14,200 --> 00:28:17,040 I must say I found the texture really satisfying. 544 00:28:17,040 --> 00:28:18,600 Thank you. 545 00:28:18,600 --> 00:28:21,240 The sauce was dynamite. Like, it's classic you. 546 00:28:21,240 --> 00:28:24,280 It hits so many things that I love. 547 00:28:24,280 --> 00:28:27,680 I didn't mind the chew, like, of the actual flesh. 548 00:28:27,680 --> 00:28:31,680 What I have a problem with is you're not cleaning it, 549 00:28:31,680 --> 00:28:39,560 because curing it has only made the skin like floss. 550 00:28:39,560 --> 00:28:43,120 Today was all about making good decisions with the seafood 551 00:28:43,120 --> 00:28:44,240 and what you put with it. 552 00:28:44,240 --> 00:28:47,480 What you put with it was ten out of ten. 553 00:28:47,480 --> 00:28:50,600 But in terms of the preparation of the squid itself, 554 00:28:50,600 --> 00:28:52,520 I feel like that could leave you in trouble for me 555 00:28:52,520 --> 00:28:53,680 because you can't eat that. 556 00:28:53,680 --> 00:28:55,000 Yeah. 557 00:28:55,000 --> 00:28:56,840 Thanks, Nat! Thank you. 558 00:29:04,080 --> 00:29:07,760 Well, earlier, Rick showed us his raw talent. 559 00:29:07,760 --> 00:29:11,760 And you had to return the favour in just 30 minutes. 560 00:29:11,760 --> 00:29:14,360 A few of you were in the running for catch of the day. 561 00:29:17,240 --> 00:29:18,240 Alex. 562 00:29:18,240 --> 00:29:20,520 Fantastic, fruity fish. 563 00:29:22,800 --> 00:29:24,560 Lachie. 564 00:29:24,560 --> 00:29:25,760 A well balanced bowl. 565 00:29:25,760 --> 00:29:28,360 Yes! 566 00:29:28,360 --> 00:29:29,720 And Harry. 567 00:29:29,720 --> 00:29:32,480 Kingfish by this kitchen's fish king. 568 00:29:32,480 --> 00:29:34,800 Heyyyy! Hazza. 569 00:29:34,800 --> 00:29:35,960 Great work, everyone. 570 00:29:40,880 --> 00:29:45,240 Impressive dishes aside, we are looking for a bottom four. 571 00:29:46,600 --> 00:29:49,200 If I call your name, step forward. 572 00:29:49,200 --> 00:29:50,920 You're cooking in round two. 573 00:29:52,960 --> 00:29:53,960 Mimi. 574 00:29:57,640 --> 00:29:59,040 David. 575 00:30:02,840 --> 00:30:03,840 Nat. 576 00:30:07,640 --> 00:30:09,000 And... 577 00:30:11,120 --> 00:30:12,120 ..Sue. 578 00:30:15,400 --> 00:30:17,200 The rest of you, you're safe. 579 00:30:17,200 --> 00:30:19,200 You can join Sav on the gantry. 580 00:30:22,400 --> 00:30:23,880 Round two... 581 00:30:23,880 --> 00:30:27,760 ..the people I'm cooking with, is actually really hard. 582 00:30:27,760 --> 00:30:30,600 Everyone is such a good cook. 583 00:30:30,600 --> 00:30:35,560 Obviously I have the immunity pin, but I don't want to play it. 584 00:30:35,560 --> 00:30:36,920 Not yet. 585 00:30:46,640 --> 00:30:49,200 Alright, you four, it's time for round two. 586 00:30:50,480 --> 00:30:53,600 We've seen what you can do with seafood in its raw form. 587 00:30:53,600 --> 00:30:57,440 Now it's time to show us what you can do when you cook it. 588 00:30:57,440 --> 00:31:01,200 Roll up your sleeves because we want you to cook a fish feast 589 00:31:01,200 --> 00:31:02,440 for the five of us. 590 00:31:04,720 --> 00:31:09,680 Your feast must include a seafood main as well as at least two sides. 591 00:31:11,480 --> 00:31:13,600 You'll have 75 minutes. 592 00:31:13,600 --> 00:31:17,760 And the cook that brings us the least impressive seafood feast 593 00:31:17,760 --> 00:31:18,840 will be going home. 594 00:31:21,760 --> 00:31:24,080 Your time starts now! 595 00:31:24,080 --> 00:31:26,280 Go, guys! 596 00:31:28,520 --> 00:31:29,520 Lots of garlic. 597 00:31:30,960 --> 00:31:31,960 Tomato. 598 00:31:39,240 --> 00:31:42,760 Oh. Canola oil, canola oil. 599 00:31:42,760 --> 00:31:45,720 It feels pretty devastating for me to be in round two. 600 00:31:45,720 --> 00:31:47,440 (CHEERING) 601 00:31:48,800 --> 00:31:51,000 But I definitely don't want to go home, so... 602 00:31:51,000 --> 00:31:54,160 Fishy feast for five with two sides - bring it on. 603 00:31:54,160 --> 00:31:55,560 Pfffft.... 604 00:31:55,560 --> 00:31:57,600 Rice... 605 00:31:58,600 --> 00:32:00,280 I'm hoping that I can showcase, like, 606 00:32:00,280 --> 00:32:02,280 how my family would eat in Thailand. 607 00:32:02,280 --> 00:32:05,440 Usually on the floor and we'll all just be hands in. 608 00:32:05,440 --> 00:32:09,440 So today I'm making deep-fried whole garfish with papaya salad 609 00:32:09,440 --> 00:32:10,560 and sticky rice. 610 00:32:10,560 --> 00:32:12,360 Let's go, Natty. 611 00:32:14,560 --> 00:32:16,280 The Seafood King is here. 612 00:32:16,280 --> 00:32:17,520 I mean, Rick Stein. 613 00:32:17,520 --> 00:32:20,480 You're the king of simply cooked seafood. 614 00:32:20,480 --> 00:32:21,920 Well... The king. 615 00:32:21,920 --> 00:32:24,320 We keep calling him the king. Can someone get this guy a crown? 616 00:32:24,320 --> 00:32:27,600 I do think that the fish mains are quite tricky, you know? 617 00:32:27,600 --> 00:32:31,280 So really, what I'll be looking for is quite simple dishes. 618 00:32:31,280 --> 00:32:34,760 What we'll be looking for the most is the way the fish 619 00:32:34,760 --> 00:32:36,440 or the shellfish are cooked. 620 00:32:36,440 --> 00:32:38,600 POH: I think cohesion is going to be important as well. 621 00:32:38,600 --> 00:32:41,880 Like, we don't want to see one fantastic main dish 622 00:32:41,880 --> 00:32:44,000 and then two weirdos on the side. 623 00:32:44,000 --> 00:32:47,040 Yeah, yeah. It has to go well together. 624 00:32:48,080 --> 00:32:50,160 You really got to rein this one in. 625 00:32:50,160 --> 00:32:52,400 Think about having some friends over for dinner. 626 00:32:52,400 --> 00:32:53,400 Yes. 627 00:32:53,400 --> 00:32:55,280 What would you cook them at a master chef level? 628 00:32:59,800 --> 00:33:01,320 MIMI: Fish main and two sides. 629 00:33:01,320 --> 00:33:05,080 I'm just stumped by this idea of having sides. 630 00:33:05,080 --> 00:33:09,560 So I'm just thinking about regular Friday night, Mum's place, 631 00:33:09,560 --> 00:33:13,000 rice and fish dishes that all complement each other. 632 00:33:13,000 --> 00:33:17,160 I'm dedicating this cook to the strongest women in my life. 633 00:33:17,160 --> 00:33:19,200 My mum and my grandma. 634 00:33:19,200 --> 00:33:20,760 This is the way I grew up. 635 00:33:20,760 --> 00:33:23,000 And I wouldn't have it any other way. 636 00:33:24,800 --> 00:33:26,000 ANDY: I'm getting Chinese vibes. 637 00:33:26,000 --> 00:33:29,720 Yeah. If I'm going out, I'm gonna go out the way my mum and my grandma 638 00:33:29,720 --> 00:33:31,560 taught me to cook. 639 00:33:31,560 --> 00:33:32,560 What's the dish? 640 00:33:32,560 --> 00:33:34,400 I was actually perplexed by this challenge 641 00:33:34,400 --> 00:33:36,520 because Chinese cooking, 642 00:33:36,520 --> 00:33:38,600 we don't centralise on a main 643 00:33:38,600 --> 00:33:40,080 and sides. Mm. 644 00:33:40,080 --> 00:33:43,280 So my idea is to do three mains. 645 00:33:45,240 --> 00:33:51,040 A scallop fried rice, steamed prawns and my version of Cantonese clams. 646 00:33:51,040 --> 00:33:52,640 It comes more naturally to you 647 00:33:52,640 --> 00:33:54,400 in the style in which you've learnt to cook. 648 00:33:54,400 --> 00:33:57,520 Yep. But have you set yourself too much? 649 00:33:57,520 --> 00:33:59,360 Thanks, guys. 650 00:33:59,360 --> 00:34:03,360 Three mains is a lot to do now that I'm thinking about it. 651 00:34:03,360 --> 00:34:04,360 God. 652 00:34:04,360 --> 00:34:06,640 But let's just hope I pull this off today. 653 00:34:06,640 --> 00:34:08,840 (EXHALES DEEPLY) Deep breaths. Deep breaths. 654 00:34:13,800 --> 00:34:15,280 DAVID: Look, it's not ideal to cook twice. 655 00:34:15,280 --> 00:34:18,200 I'm actually really neurologically spent. 656 00:34:18,200 --> 00:34:21,360 So I'm going to revert back to something I would cook at home 657 00:34:21,360 --> 00:34:24,320 and it's going to be simple, but I like it, it tastes good. 658 00:34:24,320 --> 00:34:25,480 Nice, David. 659 00:34:27,880 --> 00:34:31,880 So today I am making a hot smoked salmon with couscous salad 660 00:34:31,880 --> 00:34:33,320 and a fennel salad. 661 00:34:33,320 --> 00:34:35,600 Go, Davey. Beautiful fillet. 662 00:34:35,600 --> 00:34:37,480 You got this. Keep going. 663 00:34:37,480 --> 00:34:40,680 I love salmon. I cook it at home on a weeknight 664 00:34:40,680 --> 00:34:42,320 when I want something quick. 665 00:34:42,320 --> 00:34:43,720 I live in an apartment. 666 00:34:43,720 --> 00:34:46,760 I can't smoke fish in the apartment. 667 00:34:46,760 --> 00:34:50,320 And so the work around that is to use liquid smoke. 668 00:34:50,320 --> 00:34:51,800 Are you doing a cure? 669 00:34:51,800 --> 00:34:54,480 Um, I'm going to do, like, a hot smoked salmon. 670 00:34:54,480 --> 00:34:56,400 Sick. Liquid smoke. 671 00:34:56,400 --> 00:34:57,960 It's an ingredient that I really love. 672 00:34:57,960 --> 00:35:01,000 It's all that smoky flavour in a bottle. 673 00:35:01,000 --> 00:35:03,000 It smells great, mate. Cheers, bro. 674 00:35:03,000 --> 00:35:05,320 And I'm using that as the marinade for the fish. 675 00:35:05,320 --> 00:35:06,920 Good work, Dave. 676 00:35:09,800 --> 00:35:13,480 You've had 15 minutes. One hour to go. 677 00:35:13,480 --> 00:35:14,680 ANDY: Come on, everybody! 678 00:35:14,680 --> 00:35:18,360 (CHEERING AND APPLAUSE) 679 00:35:25,200 --> 00:35:29,560 Today I'm making a salt baked whole ocean trout 680 00:35:29,560 --> 00:35:33,360 with a side of roasted potatoes and roasted carrots. 681 00:35:35,120 --> 00:35:38,320 I love your idea, Sue. Feast fit for a king. 682 00:35:38,320 --> 00:35:39,800 Rick Stein king. 683 00:35:39,800 --> 00:35:40,800 That's it. 684 00:35:40,800 --> 00:35:42,680 I've cooked this dish before, 685 00:35:42,680 --> 00:35:45,440 and I know a one kilogram fish 686 00:35:45,440 --> 00:35:47,040 will take about 20 minutes. 687 00:35:47,040 --> 00:35:49,880 But I've never cooked a fish this size. 688 00:35:49,880 --> 00:35:52,280 This is a very big fish. 689 00:35:52,280 --> 00:35:55,720 When I've done this in the past, it makes the flesh really moist. 690 00:35:55,720 --> 00:35:59,200 You can just peel the skin back and it's divine. 691 00:35:59,200 --> 00:36:01,360 Sue, that looks like an absolute feast. 692 00:36:01,360 --> 00:36:05,080 So it's a little bit risky, but based on my judgement 693 00:36:05,080 --> 00:36:07,880 from past cooks, I think it will be ready in time. 694 00:36:09,200 --> 00:36:10,200 Hello. 695 00:36:10,200 --> 00:36:11,960 This should be right up your alley, right? 696 00:36:11,960 --> 00:36:13,320 Bit of a feast, for the fam? 697 00:36:13,320 --> 00:36:19,000 Yeah, but I've got a whole baked ocean trout in the oven, 698 00:36:19,000 --> 00:36:20,080 which is salt crusted. OK. 699 00:36:20,080 --> 00:36:23,200 And so it will now bake until it comes to temperature. 700 00:36:23,200 --> 00:36:24,600 I'm aiming for 48 degrees. 701 00:36:24,600 --> 00:36:26,640 It's currently only on seven. 702 00:36:28,680 --> 00:36:31,000 Your face just scared me, Andy. 703 00:36:31,000 --> 00:36:34,760 If that thing just...the temperature does not move for a long, long time, 704 00:36:34,760 --> 00:36:37,880 then you're going to need a plan B. 705 00:36:37,880 --> 00:36:40,200 Keep an eye on that fish. 706 00:36:40,200 --> 00:36:42,600 Yes. I'll be watching that... I have got my... 707 00:36:42,600 --> 00:36:45,520 ..thermometer like a hawk and see if it's doing anything. 708 00:36:45,520 --> 00:36:46,680 Because... 709 00:36:46,680 --> 00:36:48,880 If there's no fish, there's no dish. 710 00:36:59,640 --> 00:37:04,160 I check the temperature on my salt baked ocean trout. 711 00:37:04,160 --> 00:37:06,120 It needs to get to about 48 degrees, 712 00:37:06,120 --> 00:37:08,240 but it's only sitting at about eight. 713 00:37:08,240 --> 00:37:10,280 Everything's riding on this cook today 714 00:37:10,280 --> 00:37:13,360 because if I don't get that fish cooked, I'll be going home. 715 00:37:13,360 --> 00:37:15,160 So I've got to make this work. 716 00:37:15,160 --> 00:37:20,040 So I decide I'm going to leave the fish in the oven, 717 00:37:20,040 --> 00:37:23,640 but I'm also going to come up with a backup plan. 718 00:37:23,640 --> 00:37:25,920 Oh, that's a smaller one. 719 00:37:25,920 --> 00:37:28,200 So I take a rainbow trout. 720 00:37:28,200 --> 00:37:29,280 It's about a kilo. 721 00:37:29,280 --> 00:37:31,040 I know it takes 20 minutes. 722 00:37:31,040 --> 00:37:32,080 Is she doing a second one? 723 00:37:32,080 --> 00:37:34,800 She's doing a second smaller one, just in case. 724 00:37:34,800 --> 00:37:36,880 That's such a smart decision, hey. 725 00:37:37,880 --> 00:37:40,000 Sue, how are you? Hello. I'm in a panic. 726 00:37:40,000 --> 00:37:41,200 You sound a bit stressed. 727 00:37:41,200 --> 00:37:44,120 For that one there, it won't come up to the temperature 728 00:37:44,120 --> 00:37:45,360 I really want it to. 729 00:37:45,360 --> 00:37:46,480 I know this will take 20 minutes, 730 00:37:46,480 --> 00:37:48,400 and then I'll have something to serve. 731 00:37:48,400 --> 00:37:49,960 So you're confident enough, yeah? 732 00:37:49,960 --> 00:37:51,400 Uh, for this one, here I am. 733 00:37:51,400 --> 00:37:52,480 OK. Good luck, Sue. 734 00:37:52,480 --> 00:37:53,960 OK. Thank you. 735 00:37:55,000 --> 00:37:57,840 Not sure if it's going to feed five people, 736 00:37:57,840 --> 00:38:02,440 but I'll have a whole salt baked fish to serve the judges. 737 00:38:02,440 --> 00:38:03,600 Smart move, Sue. 738 00:38:03,600 --> 00:38:06,240 Good one, Sue. Good one. 739 00:38:06,240 --> 00:38:08,720 Get us hooked or you could be cooked! 740 00:38:08,720 --> 00:38:11,400 You have 30 minutes left! 741 00:38:11,400 --> 00:38:16,040 (CHEERING AND APPLAUSE) 742 00:38:19,320 --> 00:38:20,960 Keep pushing! 743 00:38:20,960 --> 00:38:23,320 Let's go! Whoo! 744 00:38:26,320 --> 00:38:29,920 NAT: I've got my rice on. I know my papaya salad tastes really good. 745 00:38:29,920 --> 00:38:32,200 And now I have to start on the garfish. 746 00:38:33,640 --> 00:38:36,200 I'm going to deep-fry it to a crisp, 747 00:38:36,200 --> 00:38:38,840 and then the judges can just eat the whole thing whole. 748 00:38:40,000 --> 00:38:41,400 OK. 749 00:38:42,400 --> 00:38:43,760 Love garfish. 750 00:38:43,760 --> 00:38:46,760 You eat it with, like, sticky rice in the papaya salad. 751 00:38:46,760 --> 00:38:48,840 And then...it's really hands on. 752 00:38:48,840 --> 00:38:49,840 Salivating. 753 00:38:49,840 --> 00:38:51,040 (LAUGHS) 754 00:38:51,040 --> 00:38:52,960 Just tell me about your immunity then. 755 00:38:52,960 --> 00:38:56,920 Why are you going through this if you've got immunity? 756 00:38:56,920 --> 00:38:58,960 It's such a funny thing, but this is, like, the only time 757 00:38:58,960 --> 00:39:00,800 I can showcase a feast. 758 00:39:00,800 --> 00:39:04,000 I just got good...good feelings about it, really, I must say. 759 00:39:04,000 --> 00:39:05,640 I hope so. Don't get my hopes up. 760 00:39:05,640 --> 00:39:07,560 So you've got fried fish, 761 00:39:07,560 --> 00:39:09,880 so you have to get the cook on that right... 762 00:39:09,880 --> 00:39:11,680 Yep. Nice and crispy. 763 00:39:11,680 --> 00:39:13,560 If you're going to risk it, blow us away. 764 00:39:13,560 --> 00:39:15,280 Thank you. 765 00:39:15,280 --> 00:39:16,400 Just try one now. 766 00:39:16,400 --> 00:39:17,800 Yeah, I will. 767 00:39:17,800 --> 00:39:18,960 Go, Nat. 768 00:39:22,400 --> 00:39:24,000 Oh, I don't know if it's hot enough. 769 00:39:25,040 --> 00:39:26,040 Come on, Natty. 770 00:39:26,040 --> 00:39:29,680 I put my first garfish in and something isn't right. 771 00:39:29,680 --> 00:39:31,680 It's definitely not hot enough. 772 00:39:33,040 --> 00:39:35,640 It should be bubbly. It should be a lot hotter. 773 00:39:35,640 --> 00:39:37,200 (DEVICE BEEPS) 774 00:39:37,200 --> 00:39:39,120 Ohhh... What temp is it? 775 00:39:40,200 --> 00:39:41,560 Was it Fahrenheit? 776 00:39:44,520 --> 00:39:48,400 I realised that the temperature gauge is in Fahrenheit. 777 00:39:48,400 --> 00:39:49,920 It's alright, Nat. Just keep pushing. 778 00:39:49,920 --> 00:39:51,440 I can't believe I did that. 779 00:39:51,440 --> 00:39:54,600 Such a rookie move and because I dropped the garfish in, 780 00:39:54,600 --> 00:39:56,600 it's made my oil less hot. 781 00:39:56,600 --> 00:39:59,640 So now I'm going to have to wait for the oil to heat up again. 782 00:39:59,640 --> 00:40:00,880 You're stressing me out. 783 00:40:00,880 --> 00:40:03,080 Well, I'm stressing myself out. 784 00:40:05,480 --> 00:40:06,880 Yes, David. 785 00:40:06,880 --> 00:40:07,960 Smells awesome. 786 00:40:09,320 --> 00:40:12,080 DAVID: I've got 80% of the cooked prepared, 787 00:40:12,080 --> 00:40:13,720 which is the salmon in the oven. 788 00:40:13,720 --> 00:40:16,720 And now I'm working on the next 20%, which is the side dishes. 789 00:40:18,480 --> 00:40:21,520 The couscous is looking good and my fennel salad 790 00:40:21,520 --> 00:40:23,480 is marinating in lemon juice. 791 00:40:23,480 --> 00:40:27,200 This is at home with David when no one else is looking. 792 00:40:27,200 --> 00:40:30,200 (LAUGHS) This is what I cook for myself at home. 793 00:40:30,200 --> 00:40:32,120 Let's go, Dave. 794 00:40:32,120 --> 00:40:33,560 Cheers, bro. 795 00:40:33,560 --> 00:40:37,560 The fish looks good and the skin is peeling away really easily. 796 00:40:37,560 --> 00:40:39,560 Nice, Dave. Oh, yeah, Dave. Beautiful. 797 00:40:39,560 --> 00:40:42,280 But there's no marinade on there. 798 00:40:42,280 --> 00:40:45,240 And so I decided to brush the liquid smoke glaze on top 799 00:40:45,240 --> 00:40:47,480 to keep the salmon really moist and juicy. 800 00:40:49,200 --> 00:40:51,840 I can smell the smokiness. Yeah. 801 00:40:51,840 --> 00:40:53,880 I can smell David's liquid smoke. 802 00:40:53,880 --> 00:40:56,040 Be careful with that liquid smoke, bro. 803 00:40:56,040 --> 00:40:58,800 I'm a bit worried about how much he's put on there, 804 00:40:58,800 --> 00:41:01,880 because if I can smell it from the gantry, when you actually taste it, 805 00:41:01,880 --> 00:41:03,880 it could be really overwhelming. 806 00:41:03,880 --> 00:41:05,080 Keep tasting, Dave. 807 00:41:05,080 --> 00:41:06,480 Cheers, bro. 808 00:41:07,600 --> 00:41:11,240 MIMI: Oh my God. This guy is hectic. 809 00:41:11,240 --> 00:41:12,400 It's all happening right now. 810 00:41:12,400 --> 00:41:16,040 I am cooking a dried scallop fried rice. 811 00:41:16,040 --> 00:41:19,840 My version of Cantonese black bean clams. 812 00:41:19,840 --> 00:41:21,400 It smells great, Mims. 813 00:41:21,400 --> 00:41:22,760 And Mum's garlic prawns. 814 00:41:22,760 --> 00:41:26,600 I swear to God, garlic will be the death of me. 815 00:41:26,600 --> 00:41:31,000 I love this dish, but you can't even speak to anyone afterwards. 816 00:41:31,000 --> 00:41:32,640 It's a very garlic forward dish. 817 00:41:32,640 --> 00:41:33,920 But you know what? 818 00:41:33,920 --> 00:41:35,200 It's how Mum does it. 819 00:41:35,200 --> 00:41:36,840 That is exactly how we love it. 820 00:41:38,720 --> 00:41:41,000 I don't have much time left. 821 00:41:41,000 --> 00:41:44,360 I have to move on to finishing off my fried rice. 822 00:41:44,360 --> 00:41:45,880 I think I'm on time. 823 00:41:45,880 --> 00:41:49,240 I am relying on the last ten minutes of this cook 824 00:41:49,240 --> 00:41:50,560 to have my dish together. 825 00:41:50,560 --> 00:41:51,880 Come on, Mims! 826 00:41:55,240 --> 00:41:59,120 The stress in the room is palpable! You have ten minutes left! 827 00:41:59,120 --> 00:42:00,680 ANDY: Come on, let's go! 828 00:42:00,680 --> 00:42:03,120 (CHEERING) Go, Sue! 829 00:42:09,240 --> 00:42:10,240 Let's go, Sue. 830 00:42:10,240 --> 00:42:12,440 Good stuff, Sue. Balance. Season. 831 00:42:12,440 --> 00:42:14,000 Taste, taste, taste. 832 00:42:14,000 --> 00:42:17,360 So I have two fish in the oven, and I just want to see 833 00:42:17,360 --> 00:42:20,760 where the little fish is with the temperature. 834 00:42:22,240 --> 00:42:25,560 I want to take them out when it gets to about 48 degrees. 835 00:42:25,560 --> 00:42:27,560 So my small fish is winning the race. 836 00:42:27,560 --> 00:42:29,520 This one here, it's not far off. 837 00:42:29,520 --> 00:42:32,040 It's actually very close. 838 00:42:33,400 --> 00:42:34,800 The big fish. 839 00:42:34,800 --> 00:42:37,760 The oven now has got to a point where it's heated the salt crust 840 00:42:37,760 --> 00:42:41,080 and it's becoming like a little oven within the oven. 841 00:42:41,080 --> 00:42:44,560 So the temperature is starting to really ramp up. 842 00:42:44,560 --> 00:42:45,840 What's this at? 843 00:42:45,840 --> 00:42:47,080 Look at that. 844 00:42:47,080 --> 00:42:51,080 The big fish could be ready in time. 845 00:42:51,080 --> 00:42:53,120 Yes, Sue. 846 00:42:53,120 --> 00:42:54,880 NAT: This oil is taking forever. 847 00:42:56,440 --> 00:42:58,360 Absolutely cooked it. 848 00:42:58,360 --> 00:43:01,720 I literally am pushing it to get all the garfish done in time. 849 00:43:01,720 --> 00:43:04,920 It's a bit like cooking fish and chips at home. It doesn't work. 850 00:43:04,920 --> 00:43:07,480 You got too much fish and not enough hot oil. No. Exactly. 851 00:43:07,480 --> 00:43:10,720 The oil's just not hot enough, which is annoying. 852 00:43:10,720 --> 00:43:12,760 Does that mean we're getting a nice shiny pin? 853 00:43:14,440 --> 00:43:17,200 No, I'm just pushing my time really hard. 854 00:43:19,720 --> 00:43:22,320 I don't want to play this pin at all. I want to keep this. 855 00:43:22,320 --> 00:43:24,080 Nat. Don't be stubborn. 856 00:43:24,080 --> 00:43:25,080 Ah! 857 00:43:26,880 --> 00:43:28,120 It has to work. 858 00:43:29,520 --> 00:43:31,800 Be careful, darling. Oh... 859 00:43:35,960 --> 00:43:38,480 Be smart, Natty. Yeah. Be smart, Natty. 860 00:43:49,280 --> 00:43:51,480 Nat, you have four minutes. 861 00:43:55,600 --> 00:43:57,680 Be smart, Natty. Yeah. Be smart, Natty. 862 00:43:59,920 --> 00:44:01,720 This is so not working. 863 00:44:03,560 --> 00:44:04,680 She's gonna do it. 864 00:44:04,680 --> 00:44:07,000 She's gonna do it. She's gonna do it. She's gonna do it. 865 00:44:11,800 --> 00:44:14,160 She's gonna do it. She has to. Come on, Natty. 866 00:44:18,040 --> 00:44:19,400 Alright, I'm playing my pin. 867 00:44:19,400 --> 00:44:22,240 Ohhhh! 868 00:44:22,240 --> 00:44:23,640 You're kidding! 869 00:44:23,640 --> 00:44:25,680 I'm doing it. 870 00:44:25,680 --> 00:44:27,520 Take one last look at it. 871 00:44:29,400 --> 00:44:30,680 Well done, Nat. 872 00:44:30,680 --> 00:44:33,000 You are officially safe. 873 00:44:33,000 --> 00:44:34,240 Well done, Nat! 874 00:44:34,240 --> 00:44:36,080 Thank you. 875 00:44:36,080 --> 00:44:40,360 There's a loud roar and I see Nat playing her pin. 876 00:44:40,360 --> 00:44:41,480 Smart. Proud of you. 877 00:44:44,360 --> 00:44:46,640 And now, instead of 1 in 4 chance of going home 878 00:44:46,640 --> 00:44:47,800 it's now 1 in 3 chance. 879 00:44:47,800 --> 00:44:50,640 So I've got to give it all I got. 880 00:44:50,640 --> 00:44:53,800 My couscous salad is done. 881 00:44:53,800 --> 00:44:56,360 I've cooked the salmon perfectly. 882 00:44:56,360 --> 00:44:59,440 And so I add more liquid smoke glaze. 883 00:44:59,440 --> 00:45:00,480 Nice, Dave. 884 00:45:02,800 --> 00:45:06,280 And then I torch it to help caramelise it a bit more. 885 00:45:06,280 --> 00:45:09,600 It's looking glistening and I'm happy with it. 886 00:45:10,800 --> 00:45:13,000 JEAN-CHRISTOPHE: OK. Three contestant left! 887 00:45:13,000 --> 00:45:15,120 You've got three minutes left! 888 00:45:15,120 --> 00:45:16,120 Come on! Let's go! 889 00:45:21,480 --> 00:45:24,800 Nice, Sue. Nice, Sue. 890 00:45:24,800 --> 00:45:26,120 Yes, Sue. 891 00:45:27,280 --> 00:45:28,400 So I have two fish. 892 00:45:29,920 --> 00:45:33,400 I pull the little fish out of the oven and I'm really satisfied. 893 00:45:33,400 --> 00:45:35,000 Good work, Sue. 894 00:45:35,000 --> 00:45:36,760 That looks amazing. The colours. 895 00:45:36,760 --> 00:45:38,120 I plate up the sides. 896 00:45:40,080 --> 00:45:44,560 But then the big fish also gets to 48 degrees. 897 00:45:44,560 --> 00:45:46,080 Sue, it looks beautiful. 898 00:45:46,080 --> 00:45:47,080 What is that? 899 00:45:47,080 --> 00:45:49,560 It's a salt baked ocean trout. Oh my God. 900 00:45:49,560 --> 00:45:51,640 Um... 901 00:45:51,640 --> 00:45:52,680 Um, um, um... 902 00:45:52,680 --> 00:45:54,360 I then second guess myself. 903 00:45:54,360 --> 00:45:55,840 The big one or the small one? 904 00:45:55,840 --> 00:45:57,400 Trust yourself. Trust your instinct. 905 00:45:57,400 --> 00:45:58,560 You're doing good. 906 00:45:58,560 --> 00:46:00,800 If I serve the small fish, 907 00:46:00,800 --> 00:46:05,240 I don't tick the box of it being a feast for five. 908 00:46:05,240 --> 00:46:06,240 Which one's cooked? 909 00:46:06,240 --> 00:46:07,880 Put the cooked one on. 910 00:46:07,880 --> 00:46:12,640 But if I serve the big fish and it's not cooked, I am going home. 911 00:46:12,640 --> 00:46:14,520 Put the big one on, darl. 912 00:46:14,520 --> 00:46:16,680 So it is really, really risky. 913 00:46:16,680 --> 00:46:18,040 I'm going to go with the big one. 914 00:46:18,040 --> 00:46:20,760 I'm pretty sure it'll be right, but I've never cooked a fish that big. 915 00:46:22,080 --> 00:46:25,600 Alright. We'll be tasting your dishes in one minute! 916 00:46:25,600 --> 00:46:27,600 (CHEERING) 917 00:46:27,600 --> 00:46:30,360 Come on, Sue! Come on, Sue! 918 00:46:30,360 --> 00:46:31,560 Come on, Sue! Finish it off. 919 00:46:31,560 --> 00:46:32,840 You got this. 920 00:46:34,040 --> 00:46:36,200 MIMI: My fried rice is ready and done, 921 00:46:36,200 --> 00:46:38,600 which means it's game time on plating. 922 00:46:38,600 --> 00:46:40,520 It's go, go, go, go, go. 923 00:46:40,520 --> 00:46:42,520 Oh my God. 924 00:46:42,520 --> 00:46:45,680 And then I realise I've forgotten about my garlic prawns. 925 00:46:45,680 --> 00:46:47,680 I really hope they're not overcooked. 926 00:46:50,120 --> 00:46:51,640 ANDY: Here it comes! 927 00:46:51,640 --> 00:46:52,840 10! 928 00:46:52,840 --> 00:46:53,920 ALL: 9! 929 00:46:53,920 --> 00:46:54,920 8! 930 00:46:54,920 --> 00:46:56,080 7! 931 00:46:56,080 --> 00:46:57,080 6! 932 00:46:57,080 --> 00:46:58,080 5! 933 00:46:58,080 --> 00:46:59,080 4! 934 00:46:59,080 --> 00:47:00,080 3! 935 00:47:00,080 --> 00:47:01,080 2! 936 00:47:01,080 --> 00:47:02,360 1! 937 00:47:03,480 --> 00:47:05,480 Well done! 938 00:47:05,480 --> 00:47:07,440 Well done! Well done! 939 00:47:17,480 --> 00:47:20,280 That was a mammoth cook. 940 00:47:24,840 --> 00:47:26,480 Good luck, Mimi. Thank you. 941 00:47:26,480 --> 00:47:28,560 I love this feast. 942 00:47:28,560 --> 00:47:30,600 It's my mum's style of cooking. 943 00:47:30,600 --> 00:47:35,880 Very rustic, homely, um, stereotypical Cantonese flavours. 944 00:47:37,800 --> 00:47:40,520 I'm just worried about my prawns. 945 00:47:40,520 --> 00:47:46,160 But I'm really, really glad that I chose to do this kind of food today 946 00:47:46,160 --> 00:47:48,320 because if it's going to send me home, 947 00:47:48,320 --> 00:47:50,880 I wouldn't have picked a different meal to send me home. 948 00:47:50,880 --> 00:47:52,280 Hey, Mimi. Hi. 949 00:47:53,680 --> 00:47:54,760 What have you made us? 950 00:47:54,760 --> 00:47:59,360 So this is dried scallop fried rice, black bean clams. 951 00:47:59,360 --> 00:48:02,720 And then this was mum's garlic prawns. 952 00:48:02,720 --> 00:48:05,840 I would be very hesitant on this one if you have to kiss someone 953 00:48:05,840 --> 00:48:07,680 later this evening. 954 00:48:07,680 --> 00:48:10,000 Pretty heavy on the garlic. Very heavy. 955 00:48:10,000 --> 00:48:11,680 Mimi's family feast. Yeah. 956 00:48:11,680 --> 00:48:13,160 If this is the end, it's the end. 957 00:48:13,160 --> 00:48:16,400 But yeah, this is just the most magical experience ever. 958 00:48:16,400 --> 00:48:19,120 Alright, Mimi, thank you. We're going to taste now. 959 00:48:19,120 --> 00:48:20,120 Thanks, Poh. Thanks, Mimi. 960 00:48:20,120 --> 00:48:21,560 Thank you, everyone. Enjoy. 961 00:48:21,560 --> 00:48:23,440 Thank you. Thank you, Mimi. 962 00:48:23,440 --> 00:48:24,440 (SNIFFLES) 963 00:48:26,440 --> 00:48:29,600 So, guys, she actually did three main dishes. 964 00:48:29,600 --> 00:48:33,640 It does look really stunning. I love it. It is like a banquet. 965 00:48:46,760 --> 00:48:49,040 I'm really enjoying this, I must say. 966 00:48:49,040 --> 00:48:50,240 I love the rice. 967 00:48:50,240 --> 00:48:52,440 It's just, um, delicious. 968 00:48:52,440 --> 00:48:56,120 I love the intensity of the dried scallops 969 00:48:56,120 --> 00:48:57,920 and the umami it brings, so... 970 00:48:57,920 --> 00:48:58,920 I can't stop eating it. 971 00:48:58,920 --> 00:49:00,880 Yeah, I was, like... Mm. Very more-ish. 972 00:49:00,880 --> 00:49:03,840 I feel like this is one, like, feast 973 00:49:03,840 --> 00:49:06,160 that you're allowed to continue eating. 974 00:49:06,160 --> 00:49:07,440 Yeah. OK, OK. 975 00:49:07,440 --> 00:49:09,760 It's like we're at a Chinese restaurant around a lazy Susan. 976 00:49:09,760 --> 00:49:12,720 And you can just, like, dip in and out of the conversation. 977 00:49:12,720 --> 00:49:15,240 I think the flavours across the prawns, the clams 978 00:49:15,240 --> 00:49:16,600 and the rice are dynamite. 979 00:49:16,600 --> 00:49:19,120 Yeah. Like, especially the clams. 980 00:49:19,120 --> 00:49:22,160 It was deep. It was rich. It was salty. 981 00:49:22,160 --> 00:49:25,000 She's learnt it from her mum and her grandma. 982 00:49:25,000 --> 00:49:28,920 I think she's absolutely nailed the flavours in that dish. 983 00:49:30,280 --> 00:49:33,120 For me, this is kind of two out of three dishes 984 00:49:33,120 --> 00:49:34,200 I've really enjoyed. 985 00:49:36,160 --> 00:49:38,440 If you're going to split your prawns in half like that, 986 00:49:38,440 --> 00:49:41,760 I feel like it has to be such a quick steam and I do feel 987 00:49:41,760 --> 00:49:44,400 they're a little bit over. 988 00:49:44,400 --> 00:49:47,520 I love it. I'm attracted to it, so this is a plus. 989 00:49:47,520 --> 00:49:51,480 But the prawns are a little bit overdone. 990 00:49:54,160 --> 00:49:55,440 Good luck, David. Good luck, David. 991 00:49:55,440 --> 00:49:56,480 Thank you. 992 00:49:56,480 --> 00:49:59,080 This dish revolves around smoked salmon. 993 00:49:59,080 --> 00:50:01,360 Because I used liquid smoke, 994 00:50:01,360 --> 00:50:04,840 it should have a smoky and molasses sweet taste to it. 995 00:50:07,000 --> 00:50:09,000 Hello. JUDGES: Hi, David. 996 00:50:09,000 --> 00:50:10,000 Hello. 997 00:50:13,600 --> 00:50:15,640 What have you made us? 998 00:50:15,640 --> 00:50:18,680 I have a smoked salmon. 999 00:50:18,680 --> 00:50:22,440 I have a vegetable couscous with caramelised onions and zucchini. 1000 00:50:22,440 --> 00:50:26,560 And I have a fennel salad. 1001 00:50:26,560 --> 00:50:27,640 Have you glazed the salmon? 1002 00:50:27,640 --> 00:50:30,520 It looks very glisteny and sticky on the edges. 1003 00:50:30,520 --> 00:50:34,120 Yeah. So I glazed the top of the salmon with the liquid smoke 1004 00:50:34,120 --> 00:50:37,040 with the brown sugar and torched it a little bit. 1005 00:50:37,040 --> 00:50:38,240 Alright. Thank you, David. 1006 00:50:38,240 --> 00:50:39,560 Thank you very much. I'll try your dish. 1007 00:50:39,560 --> 00:50:42,320 Appreciate you. Thank you very much. JUDGES: Thanks, David. 1008 00:50:45,480 --> 00:50:48,800 Oh, look at that. Ooh! 1009 00:50:48,800 --> 00:50:50,000 It's flaky. 1010 00:50:52,320 --> 00:50:54,160 It is beautifully cooked. 1011 00:51:15,080 --> 00:51:16,600 ANDY: The cook on the fish is phenomenal. 1012 00:51:16,600 --> 00:51:19,080 It was nice and medium rare and pink in the thicker parts. 1013 00:51:19,080 --> 00:51:22,160 I love salmon when it's cooked like that. 1014 00:51:22,160 --> 00:51:23,960 Um, I didn't love the glaze. 1015 00:51:23,960 --> 00:51:25,120 It was very two dimensional. 1016 00:51:25,120 --> 00:51:26,480 You could taste the brown sugar 1017 00:51:26,480 --> 00:51:28,320 and then you could taste the liquid smoke. 1018 00:51:28,320 --> 00:51:31,040 Yeah, I really like the way the salmon was cooked. 1019 00:51:31,040 --> 00:51:33,200 It's perfect, really. 1020 00:51:33,200 --> 00:51:37,960 I just didn't particularly go for the liquid smoke. 1021 00:51:37,960 --> 00:51:40,840 As for the sides, I feel like they're a bit of an afterthought. 1022 00:51:40,840 --> 00:51:43,400 The couscous, I think, is bland. 1023 00:51:43,400 --> 00:51:48,040 It's missing a bit of a...oomph, or whatever you want to call it. 1024 00:51:48,040 --> 00:51:51,200 So, yeah, I'm really worried for David. 1025 00:51:52,360 --> 00:51:54,360 Good luck, Suey. You got this, Sue. 1026 00:51:54,360 --> 00:51:57,880 SUE: I'm feeling very nervous. 1027 00:51:57,880 --> 00:52:03,400 The problem with doing a salt encrusted fish is you don't know 1028 00:52:03,400 --> 00:52:06,200 if it's going to be cooked until you crack it open 1029 00:52:06,200 --> 00:52:10,000 and you see what's inside. 1030 00:52:10,000 --> 00:52:11,960 Whoa! 1031 00:52:11,960 --> 00:52:14,600 That is a behemoth. 1032 00:52:16,960 --> 00:52:17,960 You said feast. 1033 00:52:17,960 --> 00:52:20,200 ANDY: Yeah. You took it literally. 1034 00:52:20,200 --> 00:52:22,640 Sue, what have you made? 1035 00:52:22,640 --> 00:52:28,080 Salt baked whole ocean trout with a side of roasted potatoes 1036 00:52:28,080 --> 00:52:31,720 and roasted carrots with some Middle Eastern spiciness to them. 1037 00:52:31,720 --> 00:52:33,680 You went with the big boy. 1038 00:52:35,680 --> 00:52:37,920 I went with the big boy. 1039 00:52:37,920 --> 00:52:40,360 Um, I'm a risk taker, as you can see. 1040 00:52:40,360 --> 00:52:41,360 Yeah. 1041 00:52:41,360 --> 00:52:43,760 And it was the vision I had, to have a big fish. 1042 00:52:43,760 --> 00:52:45,440 Not that big. 1043 00:52:45,440 --> 00:52:47,480 Um, but the little fish... 1044 00:52:47,480 --> 00:52:49,040 Um, it wasn't for five people. 1045 00:52:49,040 --> 00:52:50,240 And you would have... 1046 00:52:50,240 --> 00:52:51,960 I mean, you got a thermometer in there, 1047 00:52:51,960 --> 00:52:54,560 but I think the thing that is kind of unknown to you 1048 00:52:54,560 --> 00:52:57,840 is how much heat that salt crust is retaining, 1049 00:52:57,840 --> 00:52:59,800 and how much it will rest through the fish. 1050 00:52:59,800 --> 00:53:00,800 Yep. 1051 00:53:00,800 --> 00:53:03,240 That's the thing that you don't know. That's why... No, I don't know. 1052 00:53:03,240 --> 00:53:05,080 It's frightening, isn't it? Yeah. 1053 00:53:05,080 --> 00:53:08,880 Hoo! Putting all my chips in and praying. 1054 00:53:08,880 --> 00:53:10,760 I am hoping that that is cooked. 1055 00:53:10,760 --> 00:53:11,760 Me too. 1056 00:53:11,760 --> 00:53:12,800 I just have to have the faith. 1057 00:53:12,800 --> 00:53:14,120 Good luck. We'll taste it. Good luck. 1058 00:53:14,120 --> 00:53:15,120 Thanks. Thank you. 1059 00:53:15,120 --> 00:53:17,320 Thank you so much. 1060 00:53:17,320 --> 00:53:19,760 Should we crack it open? 1061 00:53:19,760 --> 00:53:22,880 It's definitely what's on the inside that counts for this one. 1062 00:53:24,480 --> 00:53:26,360 MIMI: How did it go? 1063 00:53:26,360 --> 00:53:30,080 They're opening it now, so I'm not really sure. 1064 00:53:30,080 --> 00:53:32,720 That bloody thing better be cooked. 1065 00:53:32,720 --> 00:53:33,720 God! 1066 00:53:47,080 --> 00:53:49,120 JUDGES: Ooohhhh! 1067 00:53:51,440 --> 00:53:54,400 It's definitely what's on the inside that counts for this one. 1068 00:53:56,920 --> 00:53:59,560 (JEAN-CHRISTOPHE WHISTLES) Shall we see? 1069 00:54:01,920 --> 00:54:04,080 Ohhh! Oh my God. 1070 00:54:10,480 --> 00:54:12,360 This is unbelievable. 1071 00:54:12,360 --> 00:54:13,440 POH: Peel that skin back. 1072 00:54:13,440 --> 00:54:16,000 Ohhhhh! Oh, yes, Sue! 1073 00:54:16,000 --> 00:54:17,320 Look at that. 1074 00:54:21,480 --> 00:54:22,840 It's spectacular. 1075 00:54:22,840 --> 00:54:23,960 Yeah. 1076 00:54:26,160 --> 00:54:28,080 It's looking perfect to me, I must say. 1077 00:54:28,080 --> 00:54:32,040 And I think a salt crust really keeps the moisture in the fish. 1078 00:54:33,680 --> 00:54:35,680 It actually looks epic like that. 1079 00:54:35,680 --> 00:54:36,840 Does, isn't it? Yeah. 1080 00:54:36,840 --> 00:54:38,920 I think she would be thrilled. Oh, yes. 1081 00:54:41,880 --> 00:54:43,560 I kind of wish she was there for that. 1082 00:54:43,560 --> 00:54:45,160 I wish Sue was there as well. 1083 00:54:45,160 --> 00:54:46,800 Yeah. 1084 00:54:46,800 --> 00:54:47,800 Thank you. 1085 00:55:06,120 --> 00:55:08,480 We've seen it. We've tasted it. 1086 00:55:08,480 --> 00:55:10,360 The fish cooking is... 1087 00:55:12,040 --> 00:55:13,280 ..remarkable. 1088 00:55:13,280 --> 00:55:14,840 The beauty of the salt crust 1089 00:55:14,840 --> 00:55:17,360 is it traps in so much of that moisture, 1090 00:55:17,360 --> 00:55:22,120 and it is unbelievably moist. 1091 00:55:22,120 --> 00:55:23,120 It is delicious. 1092 00:55:23,120 --> 00:55:25,080 I just wanted to keep on eating and eating and eating. 1093 00:55:25,080 --> 00:55:27,400 It was so beautifully cooked. 1094 00:55:27,400 --> 00:55:30,280 It absolutely is a stunner. 1095 00:55:30,280 --> 00:55:31,600 I love this. 1096 00:55:31,600 --> 00:55:34,960 Like, it's got magazine cover written all over it, doesn't it? 1097 00:55:34,960 --> 00:55:36,440 Yeah, it does, it does. 1098 00:55:36,440 --> 00:55:39,720 And just the theatre of, like, cracking that crust open 1099 00:55:39,720 --> 00:55:41,720 is such a lovely thing to do at a feast. 1100 00:55:41,720 --> 00:55:44,160 I mean, we all felt that suspense 1101 00:55:44,160 --> 00:55:46,560 and that was part of the joy of this. 1102 00:55:46,560 --> 00:55:51,560 I love it, and I'm...forgotten just how good salt crust fish can be. 1103 00:55:51,560 --> 00:55:54,760 But also, I think the accompaniments are really good. 1104 00:55:54,760 --> 00:55:56,200 JEAN-CHRISTOPHE: I am... 1105 00:55:56,200 --> 00:55:57,360 How do you say that in English? 1106 00:55:57,360 --> 00:55:58,760 Flabbergasted. 1107 00:55:58,760 --> 00:56:00,560 Yeah, perfect. (JUDGES LAUGH) 1108 00:56:00,560 --> 00:56:01,720 It's fantastic. 1109 00:56:01,720 --> 00:56:03,720 It's amazing. I can't stop eating it. 1110 00:56:06,400 --> 00:56:11,040 Serving up a seafood feast for THE Rick Stein. 1111 00:56:11,040 --> 00:56:13,440 How impressed were you by these guys? 1112 00:56:13,440 --> 00:56:15,400 Well, it's been fabulous, really. 1113 00:56:15,400 --> 00:56:19,360 I'm just incredibly impressed with your energy 1114 00:56:19,360 --> 00:56:21,080 and your enthusiasm as well. 1115 00:56:21,080 --> 00:56:24,400 Well, put your hands together for Rick Stein, everyone! 1116 00:56:33,400 --> 00:56:36,400 Nat, you finally put that pin to good use. 1117 00:56:36,400 --> 00:56:38,280 Yep. And as promised, you're safe. 1118 00:56:38,280 --> 00:56:39,280 Thank you. 1119 00:56:39,280 --> 00:56:44,280 Of course, that leaves Mimi, David, and Sue in the firing line. 1120 00:56:44,280 --> 00:56:45,920 Sue. 1121 00:56:45,920 --> 00:56:48,440 Pretty big risk to serve us up something 1122 00:56:48,440 --> 00:56:50,120 that you didn't get to see. 1123 00:56:50,120 --> 00:56:51,280 And it's such a shame... 1124 00:56:54,360 --> 00:56:57,160 ..because it was cooked perfectly. 1125 00:57:05,840 --> 00:57:07,120 Sumeet, are you alright? 1126 00:57:07,120 --> 00:57:11,280 God! (LAUGHS) Nearly gave me a heart attack. 1127 00:57:12,560 --> 00:57:17,760 Sue, that fish was moist, flavourful and feast-worthy, 1128 00:57:17,760 --> 00:57:19,000 sides included. 1129 00:57:20,600 --> 00:57:21,600 You're safe. 1130 00:57:21,600 --> 00:57:22,600 Well done, Sue. 1131 00:57:22,600 --> 00:57:23,600 Oh, my God! 1132 00:57:27,920 --> 00:57:29,080 Mimi. 1133 00:57:31,560 --> 00:57:33,720 We could not fault your flavours. 1134 00:57:36,280 --> 00:57:39,000 But your prawns were slightly overcooked. 1135 00:57:41,320 --> 00:57:42,440 David. 1136 00:57:44,320 --> 00:57:48,360 The cook on that salmon was perfect, 1137 00:57:48,360 --> 00:57:50,600 but that glaze and your sides 1138 00:57:50,600 --> 00:57:52,760 were not your best work. 1139 00:57:52,760 --> 00:57:53,760 Yep. 1140 00:57:57,840 --> 00:58:01,480 Unfortunately, the fish could not save you today. 1141 00:58:01,480 --> 00:58:04,160 I'm sorry, David. You're going home. 1142 00:58:10,880 --> 00:58:13,320 David, our mad scientist. 1143 00:58:13,320 --> 00:58:17,000 We have loved watching you in this competition. 1144 00:58:17,000 --> 00:58:18,000 Thank you. 1145 00:58:19,720 --> 00:58:22,320 Had some crazy cooks here. 1146 00:58:22,320 --> 00:58:23,320 Mm-hm. 1147 00:58:23,320 --> 00:58:25,680 Some great, some fails. 1148 00:58:25,680 --> 00:58:27,480 And I'm just sad for you 1149 00:58:27,480 --> 00:58:29,640 that you haven't tried my pistachio scrambled eggs. 1150 00:58:29,640 --> 00:58:31,600 (LAUGHTER) 1151 00:58:33,480 --> 00:58:34,960 It's time to say goodbye. 1152 00:58:34,960 --> 00:58:37,240 Over here first, mate. 1153 00:58:37,240 --> 00:58:38,360 Congratulations, buddy. 1154 00:58:38,360 --> 00:58:39,800 You did such a good job. 1155 00:58:39,800 --> 00:58:43,920 This is the first time I've ever experienced 1156 00:58:43,920 --> 00:58:46,760 an overwhelming amount of encouragement. 1157 00:58:46,760 --> 00:58:47,960 David. 1158 00:58:52,600 --> 00:58:57,280 Yeah. For some reason, uh, it seems that I have touched people's hearts. 1159 00:58:57,280 --> 00:58:59,960 And...don't know I did it. 1160 00:59:03,280 --> 00:59:04,520 Thankful to... 1161 00:59:06,160 --> 00:59:07,280 ..experience it, 1162 00:59:07,280 --> 00:59:10,600 and that if that's it, then, I played the competition right. 1163 00:59:19,840 --> 00:59:20,840 I'm proud of that. 1164 00:59:26,320 --> 00:59:28,840 ANNOUNCER: This week on MasterChef Australia... 1165 00:59:28,840 --> 00:59:30,360 Look at that. 1166 00:59:30,360 --> 00:59:33,640 ..our home cooks broaden their horizons... 1167 00:59:36,560 --> 00:59:38,480 ..with a team challenge. 1168 00:59:38,480 --> 00:59:43,600 I love this! There's such an energy about a commercial kitchen. 1169 00:59:43,600 --> 00:59:44,600 Service, please! 1170 00:59:44,600 --> 00:59:45,760 Plus... 1171 00:59:45,760 --> 00:59:47,040 Please welcome... 1172 00:59:47,040 --> 00:59:48,800 ..Curtis Stone! 1173 00:59:48,800 --> 00:59:52,520 ..Curtis offers the prize of a lifetime. 1174 00:59:52,520 --> 00:59:54,840 It's a huge win today, whoever's getting it, 1175 00:59:54,840 --> 00:59:56,400 and I bloody well hope that's me. 1176 00:59:56,400 --> 01:00:01,800 And who will be first into the top ten? 1177 01:00:03,560 --> 01:00:07,080 Captions by Red Bee Media