1 00:00:01,240 --> 00:00:01,360 tomorrow. Thanks for your company. Good 2 00:00:01,360 --> 00:00:01,840 tomorrow. Thanks for your company. Good night. 3 00:00:02,400 --> 00:00:04,760 ANNOUNCER: Previously on MasterChef Australia... 4 00:00:04,760 --> 00:00:06,560 It is Rick Stein! 5 00:00:06,560 --> 00:00:08,400 (CHEERING AND APPLAUSE) 6 00:00:09,520 --> 00:00:12,760 He kicked off their culinary journey, 7 00:00:12,760 --> 00:00:14,920 around the world in a week. 8 00:00:14,920 --> 00:00:17,680 I want to impress Rick Stein, therefore, I want to win. 9 00:00:17,680 --> 00:00:19,720 GRACE: I really want to impress the judges today, 10 00:00:19,720 --> 00:00:21,520 and I really want to do well for Rick Stein. 11 00:00:21,520 --> 00:00:23,360 They rose to the challenge 12 00:00:23,360 --> 00:00:27,240 and took their palates to new places. 13 00:00:27,240 --> 00:00:30,360 RICK STEIN: In my own words, a cornucopia of delights. 14 00:00:30,360 --> 00:00:32,440 JEAN-CHRISTOPHE: This is stunning. 15 00:00:32,440 --> 00:00:36,200 SOFIA: Unbelievably mind-blowingly delicious. 16 00:00:36,200 --> 00:00:37,720 Come here. I want to shake your hand. 17 00:00:37,720 --> 00:00:39,600 Oh, I love it. Like, seriously, bro. 18 00:00:39,600 --> 00:00:41,480 CASPER: Thank you. You win this competition with plates like that. 19 00:00:41,480 --> 00:00:45,040 But the gravity of the competition sunk in... 20 00:00:45,040 --> 00:00:47,360 (ALL EXCLAIM) 21 00:00:47,360 --> 00:00:49,840 ..when Jackie played her immunity pin, 22 00:00:49,840 --> 00:00:52,880 and we said farewell to Kanika 23 00:00:52,880 --> 00:00:54,400 and Lucy. 24 00:00:54,400 --> 00:00:56,040 LUCY: Just ignited something in me that's like, 25 00:00:56,040 --> 00:00:57,760 "I can do something as cool as this." 26 00:00:57,760 --> 00:00:59,280 No regrets. 27 00:00:59,280 --> 00:01:02,840 Tonight, it's about to get steamy 28 00:01:02,840 --> 00:01:04,680 in the MasterChef kitchen... 29 00:01:05,920 --> 00:01:09,360 ..with one incredible guest. 30 00:01:30,680 --> 00:01:32,920 (CONTESTANTS CHATTER INDISTINCTLY OUTSIDE) 31 00:01:32,920 --> 00:01:34,680 Guys, let's do it. Here we go. 32 00:01:34,680 --> 00:01:37,360 (CHEERING AND APPLAUSE) 33 00:01:40,400 --> 00:01:42,200 Hello, hello, hello, everybody! 34 00:01:44,080 --> 00:01:47,000 Get ready to rumble. Steaming! 35 00:01:47,000 --> 00:01:49,160 Oh, cool. It's hot in here. 36 00:01:49,160 --> 00:01:51,400 It feels like a sauna in here. 37 00:01:51,400 --> 00:01:53,400 Oh! Whew! 38 00:01:53,400 --> 00:01:56,120 We've got these big bamboo steaming baskets, 39 00:01:56,120 --> 00:01:58,320 right in front of us, sitting on a wok. 40 00:01:58,320 --> 00:02:01,480 ANNABEL: Holy moly! VINNIE: Wok-errific. 41 00:02:01,480 --> 00:02:03,800 It's very cool. Like, it looks really cool... 42 00:02:03,800 --> 00:02:05,560 (SIGHS) 43 00:02:05,560 --> 00:02:07,040 ..but it's so hot. (CHUCKLES) 44 00:02:07,040 --> 00:02:08,680 It's getting steamy in here, huh? 45 00:02:08,680 --> 00:02:10,560 (WHOOPING) It's a little hot in here. 46 00:02:10,560 --> 00:02:13,120 Jean-Christophe and my goggles are about to fog up. 47 00:02:13,120 --> 00:02:14,800 (LAUGHTER) 48 00:02:14,800 --> 00:02:16,680 I know what you're thinking - 49 00:02:16,680 --> 00:02:18,960 this is not your classic mystery box. 50 00:02:20,520 --> 00:02:24,280 And that's because, all this week, 51 00:02:24,280 --> 00:02:26,560 we are using nostalgia... 52 00:02:27,960 --> 00:02:29,640 ..as our source of inspiration. 53 00:02:29,640 --> 00:02:31,400 CONTESTANTS: Ah. 54 00:02:31,400 --> 00:02:33,160 MIIN: Wow. 55 00:02:33,160 --> 00:02:34,760 OK. 56 00:02:34,760 --> 00:02:36,840 Those cute little steamers on your benches... 57 00:02:38,760 --> 00:02:41,040 ANNABEL: They have the little M on them! 58 00:02:41,040 --> 00:02:43,080 ..might give you a bit of a clue 59 00:02:43,080 --> 00:02:45,320 about who has set today's challenge. 60 00:02:45,320 --> 00:02:46,800 Ooh. 61 00:02:46,800 --> 00:02:49,200 (CONTESTANTS EXCLAIM AND MURMUR INDISTINCTLY) 62 00:02:49,200 --> 00:02:52,080 Our guest grew up in his parents' Chinese restaurant. 63 00:02:52,080 --> 00:02:53,600 Oh. 64 00:02:53,600 --> 00:02:55,280 OK. 65 00:02:55,280 --> 00:02:57,200 And even after leaving home to study, 66 00:02:57,200 --> 00:02:59,120 he found himself drawn back, 67 00:02:59,120 --> 00:03:01,800 seeking comfort in the familiar. 68 00:03:03,920 --> 00:03:05,680 He then blew up on social media 69 00:03:05,680 --> 00:03:07,880 after tapping into people's nostalgia... 70 00:03:07,880 --> 00:03:08,920 Wow. 71 00:03:10,200 --> 00:03:12,320 ..creating classic Chinese cooking videos 72 00:03:12,320 --> 00:03:13,760 that struck a chord. 73 00:03:13,760 --> 00:03:15,200 Oh! Dim Sim Lim! 74 00:03:15,200 --> 00:03:16,360 Yeah. 75 00:03:18,560 --> 00:03:21,320 He now has over 7 million followers... 76 00:03:21,320 --> 00:03:23,240 Far out. Ooh! 77 00:03:24,640 --> 00:03:26,520 ..and more than 2 billion views. 78 00:03:26,520 --> 00:03:28,520 What?! Oh, my God. 79 00:03:28,520 --> 00:03:30,160 (WHISPERS) Dim Sim Lim! 80 00:03:30,160 --> 00:03:32,160 He's just released his first cookbook. 81 00:03:32,160 --> 00:03:35,160 (WHISPERS) The Wok On... The Wok On Wall Street? 82 00:03:35,160 --> 00:03:37,280 Please welcome the new superstar of food... 83 00:03:37,280 --> 00:03:38,600 Oh! It's crazy. 84 00:03:38,600 --> 00:03:40,600 ..The Wolf Of Wok Street... Oh! 85 00:03:40,600 --> 00:03:44,280 ..Dim Sim Lim! (CHEERING AND APPLAUSE) 86 00:03:46,800 --> 00:03:48,520 MIIN: I love your YumYum! 87 00:03:48,520 --> 00:03:50,840 (LAUGHS) Yum-yum! 88 00:03:50,840 --> 00:03:52,440 LUKE: This is gonna be good. 89 00:03:53,800 --> 00:03:54,840 PETRO: I know. Unreal. 90 00:03:56,120 --> 00:03:59,200 Oh, my God, this is unbelievable. 91 00:03:59,200 --> 00:04:01,360 Mr YumYum himself. 92 00:04:01,360 --> 00:04:03,120 (CHEERING AND APPLAUSE) How are we doing, guys? 93 00:04:03,120 --> 00:04:04,840 JEAN-CHRISTOPHE: How are you? 94 00:04:04,840 --> 00:04:06,880 GRACE: Swag. He's got swag. 95 00:04:06,880 --> 00:04:08,240 Andy, my friend. 96 00:04:08,240 --> 00:04:10,280 Huge fan. Huge fan of how he makes 97 00:04:10,280 --> 00:04:11,720 Chinese cooking so accessible. 98 00:04:11,720 --> 00:04:13,720 This is how you make a beef pad see ew. 99 00:04:13,720 --> 00:04:15,720 The best Shanghai noodles. 100 00:04:15,720 --> 00:04:17,360 My signature satay beef noodles. 101 00:04:20,080 --> 00:04:21,120 Add a little bit of YumYum. 102 00:04:21,120 --> 00:04:23,960 Unlocking those uncle secrets, you know - I like it. 103 00:04:23,960 --> 00:04:25,880 Yeah, it's really, really relatable. 104 00:04:25,880 --> 00:04:28,360 (LAUGHTER) 105 00:04:28,360 --> 00:04:31,000 Vincent Yeow Lim, welcome back to the MasterChef kitchen. 106 00:04:31,000 --> 00:04:33,080 Thank you very much. Thanks for having me back. 107 00:04:33,080 --> 00:04:34,760 Congrats on the new cookbook. Thank you very much. 108 00:04:34,760 --> 00:04:37,280 The Wolf Of Wok Street. I think we've sold out 109 00:04:37,280 --> 00:04:38,800 four times now. Whoa. 110 00:04:38,800 --> 00:04:41,040 Yeah. Of course. Pretty well. 111 00:04:41,040 --> 00:04:42,360 Why do you think it's so popular? 112 00:04:42,360 --> 00:04:43,760 Personally, for me, it's nostalgic 113 00:04:43,760 --> 00:04:46,480 because I grew up in my parents' restaurant. 114 00:04:46,480 --> 00:04:48,600 I worked in my dad's restaurant since I was eight years old. 115 00:04:48,600 --> 00:04:50,720 You know, I was on the wok, learning how to cook. 116 00:04:50,720 --> 00:04:52,360 You know, a big part of who I am today 117 00:04:52,360 --> 00:04:53,880 is because of my father, right? 118 00:04:53,880 --> 00:04:56,000 He taught me everything that I know today. 119 00:04:57,040 --> 00:04:59,080 It's in your DNA, but you're evolving it as you go. 120 00:04:59,080 --> 00:05:00,720 Exactly, exactly. Yeah. 121 00:05:00,720 --> 00:05:02,120 Vinnie... 122 00:05:02,120 --> 00:05:03,840 You're Vinnie too? VINNIE: Yes! 123 00:05:03,840 --> 00:05:05,120 (LAUGHTER) My man. 124 00:05:05,120 --> 00:05:07,160 (APPLAUSE) G'day, mate. 125 00:05:07,160 --> 00:05:08,680 Good luck, bro. Hope you win. 126 00:05:08,680 --> 00:05:10,280 ANNABEL: We're not biased. 127 00:05:12,280 --> 00:05:16,040 Tell me, does Chef Vincent's story resonate with yourself? 128 00:05:16,040 --> 00:05:17,680 Yeah, 100%. 129 00:05:17,680 --> 00:05:20,200 Nostalgic cooking is, like, how I love to cook as well. 130 00:05:21,480 --> 00:05:23,320 When you take that bite, and it takes you, like, back 131 00:05:23,320 --> 00:05:25,000 to being, like, a kid, you know, 132 00:05:25,000 --> 00:05:26,400 it's, like, the best way to cook for me. 133 00:05:26,400 --> 00:05:27,520 GRACE: Yeah. 134 00:05:27,520 --> 00:05:30,000 Nostalgia Week couldn't be more my week. 135 00:05:30,000 --> 00:05:33,160 Nostalgia and tradition have heavy, heavy influences 136 00:05:33,160 --> 00:05:34,400 on the way that I cook. 137 00:05:34,400 --> 00:05:36,480 Chef Vincent... Yes. 138 00:05:36,480 --> 00:05:39,480 ..I think they are all ready 139 00:05:39,480 --> 00:05:42,520 to find out what you've got in store today. 140 00:05:42,520 --> 00:05:44,680 Alright, guys, today, you're going to be using 141 00:05:44,680 --> 00:05:46,960 one of Asia's most ancient cooking techniques... 142 00:05:48,680 --> 00:05:49,960 ..steaming. 143 00:05:49,960 --> 00:05:51,080 HANNAH: Yay. 144 00:05:51,080 --> 00:05:53,480 EMILY: Oh, yeah! Going to get hot. 145 00:05:53,480 --> 00:05:54,720 But first, 146 00:05:54,720 --> 00:05:58,040 why don't I show you guys something that I like to steam? 147 00:05:58,040 --> 00:06:00,360 (CHEERING AND APPLAUSE) 148 00:06:00,360 --> 00:06:04,120 I feel like I've jumped through my phone screen, 149 00:06:04,120 --> 00:06:07,400 and I'm getting a real-life Vincent demonstration. 150 00:06:07,400 --> 00:06:08,800 How cool! 151 00:06:08,800 --> 00:06:10,040 Alright, guys... 152 00:06:11,040 --> 00:06:13,040 ..today I'm going to show you guys 153 00:06:13,040 --> 00:06:14,560 how to make the OG dim sim. 154 00:06:14,560 --> 00:06:16,840 (CONTESTANTS EXCLAIM) 155 00:06:18,440 --> 00:06:20,400 We've got our pork shoulder 156 00:06:20,400 --> 00:06:21,480 and prawns. 157 00:06:22,680 --> 00:06:24,880 Double cleavers - we're not using a food processor today. 158 00:06:27,640 --> 00:06:30,040 With steaming and dumplings, 159 00:06:30,040 --> 00:06:31,800 mouthfeel is a very important thing. 160 00:06:31,800 --> 00:06:34,080 Right? You want uneven pieces. 161 00:06:34,080 --> 00:06:35,800 When you put it into a food processor, 162 00:06:35,800 --> 00:06:37,120 everything comes out the same size, 163 00:06:37,120 --> 00:06:38,520 comes out like mush. 164 00:06:38,520 --> 00:06:41,800 So, we want uneven, imperfect pieces of pork. 165 00:06:41,800 --> 00:06:45,120 That way, you get a very good mouthfeel shumai. 166 00:06:45,120 --> 00:06:47,160 That goes into a bowl. So cool. 167 00:06:47,160 --> 00:06:48,600 We've got our prawns. 168 00:06:52,520 --> 00:06:54,360 So you just want to chop these up 169 00:06:54,360 --> 00:06:56,200 into big sizes. 170 00:06:57,760 --> 00:06:59,320 I'm just gonna slap it. 171 00:06:59,320 --> 00:07:00,760 Naughty prawn. 172 00:07:02,520 --> 00:07:04,160 Therapeutic, isn't it? Yeah. 173 00:07:04,160 --> 00:07:05,280 ANNABEL: I like... Yeah. 174 00:07:05,280 --> 00:07:06,760 This is something I could take home. 175 00:07:06,760 --> 00:07:08,240 It could be, like, 'Angry Mum' cooking. 176 00:07:08,240 --> 00:07:09,440 Chop-chop-chop. 177 00:07:09,440 --> 00:07:11,080 (LAUGHS) Slap-slap-slap. 178 00:07:11,080 --> 00:07:13,080 If I'm having a bit of a harder day, 179 00:07:13,080 --> 00:07:15,400 "We're having dumplings for dinner, kids." (LAUGHS) 180 00:07:15,400 --> 00:07:16,800 Now mix it all together. 181 00:07:19,640 --> 00:07:21,240 We're gonna pick it up... Slap it. 182 00:07:21,240 --> 00:07:22,760 ..and we're gonna slap it. Yes. 183 00:07:24,600 --> 00:07:27,080 This gives it extra springy texture. 184 00:07:28,680 --> 00:07:30,240 CASPER: Splash zone. Splash zone! 185 00:07:31,920 --> 00:07:33,480 You're probably wondering, 186 00:07:33,480 --> 00:07:36,200 how do you know when this is ready, right? 187 00:07:36,200 --> 00:07:39,200 When it's ready, you should be able to hold it upside down. 188 00:07:39,200 --> 00:07:40,920 (CONTESTANTS EXCLAIM) 189 00:07:40,920 --> 00:07:42,160 That's cool. 190 00:07:42,160 --> 00:07:44,080 OK. That's when you know it's sticky enough. 191 00:07:44,080 --> 00:07:45,360 (APPLAUSE) 192 00:07:45,360 --> 00:07:47,360 When he's talking about why he's doing it, 193 00:07:47,360 --> 00:07:48,400 it's really making sense. 194 00:07:48,400 --> 00:07:49,760 Like, you want that texture in the dumpling. 195 00:07:49,760 --> 00:07:51,720 So, already, that's, like, a great learning 196 00:07:51,720 --> 00:07:53,080 I'm taking away from this. 197 00:07:53,080 --> 00:07:54,680 Now we're going to season our mix. 198 00:07:54,680 --> 00:07:57,520 Sugar, sesame oil, white pepper. 199 00:07:57,520 --> 00:07:59,640 And I'm sure you guys all know what I'm about to do. 200 00:07:59,640 --> 00:08:00,920 (LAUGHTER) 201 00:08:00,920 --> 00:08:02,680 We're gonna add a little bit of YumYum. 202 00:08:02,680 --> 00:08:04,640 (CHEERING) 203 00:08:04,640 --> 00:08:06,320 Pick up your wonton wrapper, 204 00:08:06,320 --> 00:08:08,480 take the filling on your fork, 205 00:08:08,480 --> 00:08:09,520 in the middle, 206 00:08:09,520 --> 00:08:11,240 poke in, fold. 207 00:08:11,240 --> 00:08:12,760 (GASPING) 208 00:08:12,760 --> 00:08:14,080 Just like that. 209 00:08:14,080 --> 00:08:15,240 So, you're using your middle finger 210 00:08:15,240 --> 00:08:16,920 to make the shape. Wow! 211 00:08:16,920 --> 00:08:18,920 Every time, it's the same size. 212 00:08:18,920 --> 00:08:22,400 You flip it around, pop it into the hole, 213 00:08:22,400 --> 00:08:23,880 pull the fork out, press. 214 00:08:26,240 --> 00:08:27,760 The way he's packing the shumai, 215 00:08:27,760 --> 00:08:30,840 like, I would never have been able to work out how to do that 216 00:08:30,840 --> 00:08:33,560 if I hadn't been watching a live demonstration. 217 00:08:33,560 --> 00:08:35,240 So, I'm glad I've got this, 218 00:08:35,240 --> 00:08:37,120 and then I can go home tonight and practise it. 219 00:08:38,720 --> 00:08:40,040 Yikes. 220 00:08:40,040 --> 00:08:41,400 Now we're gonna put these in the steamer. 221 00:08:42,480 --> 00:08:44,160 Now we go wok on maximum heat. 222 00:08:44,160 --> 00:08:45,680 (CHEERING) 223 00:08:45,680 --> 00:08:47,480 Lid goes on. 224 00:08:47,480 --> 00:08:49,520 Now let's make the chilli oil. 225 00:08:49,520 --> 00:08:52,160 Got our chilli flakes - in the bowl. 226 00:08:52,160 --> 00:08:54,000 Garlic. Cinnamon. 227 00:08:54,000 --> 00:08:56,120 Fried onions. Sugar. 228 00:08:57,640 --> 00:08:59,160 You guys have got to say it with me. 229 00:08:59,160 --> 00:09:00,800 Now we add a little bit of YumYum. 230 00:09:00,800 --> 00:09:02,920 ALL: YumYum! (LAUGHS) 231 00:09:04,760 --> 00:09:07,040 OK, we're gonna bring this oil almost to the point 232 00:09:07,040 --> 00:09:10,600 where it catches fire - really, really hot. 233 00:09:13,920 --> 00:09:15,360 Oh, my gosh! 234 00:09:16,720 --> 00:09:18,640 The sides of the wok are starting to catch fire, 235 00:09:18,640 --> 00:09:20,160 the smoke's turning white. 236 00:09:20,160 --> 00:09:21,600 Turn off the heat. 237 00:09:22,840 --> 00:09:24,600 And we're gonna ladle this straight in. 238 00:09:28,600 --> 00:09:30,000 Just like that... GRACE: Yum! 239 00:09:30,000 --> 00:09:31,400 ..got chilli oil. 240 00:09:31,400 --> 00:09:33,080 Hell, yeah. 241 00:09:33,080 --> 00:09:34,800 So, who's ready for some dim sims? 242 00:09:34,800 --> 00:09:36,200 (CHEERING AND APPLAUSE) 243 00:09:36,200 --> 00:09:37,720 Woo! 244 00:09:42,640 --> 00:09:46,520 This is so cool. You can taste all these different flavours. 245 00:09:48,080 --> 00:09:49,320 Yum-yum! 246 00:09:49,320 --> 00:09:51,360 Yum-yum, indeed. 247 00:09:51,360 --> 00:09:54,800 It's a textural, flavour explosion in your mouth. 248 00:09:54,800 --> 00:09:55,880 Delicious! 249 00:09:55,880 --> 00:09:58,080 We hope you are feeling inspired. 250 00:09:59,360 --> 00:10:03,080 Now is your time to make something delicious. 251 00:10:03,080 --> 00:10:06,040 We're giving you 60 minutes to cook whatever you like... 252 00:10:06,040 --> 00:10:08,000 (GASPING) 253 00:10:08,000 --> 00:10:11,160 ..but your dish must have a steamed element, 254 00:10:11,160 --> 00:10:13,440 using your MasterChef steamer baskets. 255 00:10:15,320 --> 00:10:18,960 You have full access to the pantry and garden, 256 00:10:18,960 --> 00:10:22,640 so you can go with any flavours or style of dish you choose. 257 00:10:23,960 --> 00:10:27,640 We are tasting the ten most appealing dishes... 258 00:10:29,400 --> 00:10:31,080 ..and the top two dishes 259 00:10:31,080 --> 00:10:32,880 will be safe from tomorrow's elimination. 260 00:10:35,440 --> 00:10:36,440 Two. 261 00:10:36,440 --> 00:10:38,280 Vincent, any last words of advice? 262 00:10:38,280 --> 00:10:40,920 If you can dream it, you can steam it. 263 00:10:40,920 --> 00:10:42,520 (LAUGHTER) 264 00:10:43,720 --> 00:10:45,680 Are you ready? CONTESTANTS: Yeah. 265 00:10:45,680 --> 00:10:47,640 Your time starts... 266 00:10:47,640 --> 00:10:48,680 ..now. 267 00:10:48,680 --> 00:10:49,880 Woo! 268 00:10:51,520 --> 00:10:53,720 MIIN: Thank you, Petro! LYDIA: Thanks, Petro! 269 00:10:53,720 --> 00:10:55,520 Yay! SOFIA: Energised. 270 00:10:55,520 --> 00:10:57,160 I love it. Love it. SOFIA: Yeah! 271 00:10:57,160 --> 00:11:00,800 LUKE: Mint. Mint. Whereabouts is the mint? 272 00:11:00,800 --> 00:11:02,320 Let me get the YumYum. Where is it? 273 00:11:02,320 --> 00:11:03,680 EMILY: Over there. I'm getting the YumYum. 274 00:11:03,680 --> 00:11:05,160 DOT: Where's the YumYum? 275 00:11:06,360 --> 00:11:08,240 Start with that first. 276 00:11:08,240 --> 00:11:10,560 The minute I hear it's steam, straightaway, I'm thinking fish 277 00:11:10,560 --> 00:11:12,400 'cause I steam a lot of fish at home. 278 00:11:13,600 --> 00:11:16,000 It's how we eat fish generally in Asian households, 279 00:11:16,000 --> 00:11:17,760 just with some aromats, some oil over the top. 280 00:11:21,120 --> 00:11:25,680 But my thought is that I can't just do that today 281 00:11:25,680 --> 00:11:28,040 because between 16 people, 282 00:11:28,040 --> 00:11:29,840 it's only the top-ten dishes to be tried, 283 00:11:29,840 --> 00:11:33,240 and I think the way to stand out today is to come up with a dish 284 00:11:33,240 --> 00:11:34,720 that's out of the ordinary. 285 00:11:34,720 --> 00:11:36,480 I don't know what that is just yet, 286 00:11:36,480 --> 00:11:40,360 but all I know is that I want to use snapper. 287 00:11:41,600 --> 00:11:43,800 A big one. I need snapper as well. 288 00:11:43,800 --> 00:11:45,720 There's no more? No more snapper. 289 00:11:45,720 --> 00:11:46,800 Oh, frick. 290 00:11:46,800 --> 00:11:49,920 There is only one large snapper in the pantry. 291 00:11:49,920 --> 00:11:51,200 Vinnie wants to use it too. 292 00:11:51,200 --> 00:11:53,440 You want to halve it? Yeah, we'll share, we'll share. 293 00:11:53,440 --> 00:11:54,600 You need one side, yeah? Just one side. 294 00:11:54,600 --> 00:11:55,800 Do you want to fillet first? Yeah. 295 00:11:55,800 --> 00:11:57,760 He's entrusted me to fillet one side first 296 00:11:57,760 --> 00:11:59,040 and just give him the rest. 297 00:11:59,040 --> 00:12:00,640 Aaron, where are you? Just next to Jackie. 298 00:12:00,640 --> 00:12:02,240 Alright, sick. 299 00:12:04,040 --> 00:12:06,600 Guys, I've done something very uncharacteristic... 300 00:12:06,600 --> 00:12:07,720 I saved you some. 301 00:12:07,720 --> 00:12:08,880 (ALL LAUGH) 302 00:12:08,880 --> 00:12:10,720 I know how hard that would have been for you. 303 00:12:10,720 --> 00:12:12,120 Really hard, but I love you guys. 304 00:12:12,120 --> 00:12:13,440 Thank you. 305 00:12:13,440 --> 00:12:15,280 POH: Vincent, what do you want to see today, 306 00:12:15,280 --> 00:12:17,080 and what don't you want to see? 307 00:12:17,080 --> 00:12:19,160 Oh, what I want to see today - 308 00:12:19,160 --> 00:12:20,720 no under-steaming, over-steaming. 309 00:12:20,720 --> 00:12:21,800 Yeah. 310 00:12:21,800 --> 00:12:23,880 It's so easy to get right, 311 00:12:23,880 --> 00:12:26,120 but so easy to get wrong, you know? 312 00:12:26,120 --> 00:12:27,160 Yeah. 313 00:12:27,160 --> 00:12:28,800 It's going to be an interesting one 314 00:12:28,800 --> 00:12:31,080 because, for a lot of our cooks out there, 315 00:12:31,080 --> 00:12:33,560 it's probably not the go-to method, you know? 316 00:12:33,560 --> 00:12:35,160 So I'm interested to see 317 00:12:35,160 --> 00:12:36,600 how they can squeeze their creative juices 318 00:12:36,600 --> 00:12:38,320 and what they can come up with here. 319 00:12:38,320 --> 00:12:40,120 GRACE: Thinking, thinking, thinking, thinking. 320 00:12:40,120 --> 00:12:42,000 I love using steamers. 321 00:12:42,000 --> 00:12:44,920 I want to play into the nostalgia theme as well, 322 00:12:44,920 --> 00:12:47,880 so I'm going for a more traditional Chinese dish, 323 00:12:47,880 --> 00:12:49,400 claypot chicken rice. 324 00:12:49,400 --> 00:12:51,560 Like, my grandma used to make it a lot for me at home. 325 00:12:51,560 --> 00:12:53,000 So, basically, yeah, 326 00:12:53,000 --> 00:12:55,400 this is nostalgia in a...in a clay pot. 327 00:12:57,080 --> 00:12:58,920 Lobster dinner. (LAUGHS) 328 00:12:58,920 --> 00:13:01,080 My dish today is going to be a prawn mousse ballotine. 329 00:13:01,080 --> 00:13:02,440 So, it'll be wrapped in zucchini 330 00:13:02,440 --> 00:13:04,200 and look really pretty on the plate. 331 00:13:04,200 --> 00:13:05,560 I'm hoping it has familiar flavours 332 00:13:05,560 --> 00:13:06,640 of, like, a prawn dumpling. 333 00:13:06,640 --> 00:13:08,200 It's going to be quite bouncy, the mousse, 334 00:13:08,200 --> 00:13:09,560 and has that nice mouthfeel. 335 00:13:09,560 --> 00:13:11,360 I'm also going to do steamed lobster tail, 336 00:13:11,360 --> 00:13:14,280 and it's going to sit on a spicy capsicum smoky sauce. 337 00:13:16,200 --> 00:13:18,200 I smell sambal. Do you smell sambal? 338 00:13:18,200 --> 00:13:20,280 Yeah! I can smell something funky. 339 00:13:21,520 --> 00:13:23,080 Hi, Miin. Hello. 340 00:13:23,080 --> 00:13:25,320 Tell us what you're making. I'm making otak-otak... 341 00:13:25,320 --> 00:13:27,720 Yes! ..using a recipe from my mum. 342 00:13:27,720 --> 00:13:30,240 So, it's like a spiced fish custard. 343 00:13:30,240 --> 00:13:32,720 Normally, this dish is wrapped in banana leaf, 344 00:13:32,720 --> 00:13:35,520 but today I'm actually gonna steam it in, like, a bowl 345 00:13:35,520 --> 00:13:37,280 'cause that's how my mum cooks it at home. 346 00:13:37,280 --> 00:13:38,440 In a bowl? Yeah, in a bowl. 347 00:13:38,440 --> 00:13:39,640 I've never had it that way before. 348 00:13:39,640 --> 00:13:41,080 Oh, really? Me neither. 349 00:13:41,080 --> 00:13:42,760 This is the steamed version of it. 350 00:13:45,040 --> 00:13:47,160 DOT: Jeez, it's hot in here today! 351 00:13:47,160 --> 00:13:48,480 Look, I love a sauna, 352 00:13:48,480 --> 00:13:50,520 but I'm not one for steaming with the cooking. 353 00:13:50,520 --> 00:13:52,800 I do love eating dumplings and things like that, 354 00:13:52,800 --> 00:13:56,240 but it's not really something I cook that often. 355 00:13:56,240 --> 00:13:58,160 It's more of consuming often. 356 00:13:58,160 --> 00:14:00,040 I want to play into the nostalgia. 357 00:14:00,040 --> 00:14:03,640 Let's think if I can think of any steamy memories. 358 00:14:03,640 --> 00:14:05,600 Not like that, but, like, steaming. 359 00:14:05,600 --> 00:14:07,120 (LAUGHS) 360 00:14:09,200 --> 00:14:12,840 I'm thinking of when I was at Glastonbury. 361 00:14:12,840 --> 00:14:14,880 I was feeling a little bit dusty. 362 00:14:14,880 --> 00:14:17,840 There was this giant line at a food truck. 363 00:14:17,840 --> 00:14:20,080 I'd never heard of them - momos. 364 00:14:20,080 --> 00:14:21,640 They're steamed. 365 00:14:21,640 --> 00:14:23,080 They were delicious. 366 00:14:23,080 --> 00:14:25,040 Can I recreate this today? 367 00:14:25,040 --> 00:14:28,960 A momo is a dumpling from Nepal. 368 00:14:28,960 --> 00:14:30,920 Because Nepal is between India and China, 369 00:14:30,920 --> 00:14:33,360 they have really interesting flavours that kind of combines 370 00:14:33,360 --> 00:14:34,760 those two cuisines. 371 00:14:34,760 --> 00:14:36,320 So, visually, they look like a dumpling, 372 00:14:36,320 --> 00:14:38,880 but there's more Indian flavours in them. 373 00:14:38,880 --> 00:14:41,400 So, yeah, I'm giving it a crack. 374 00:14:41,400 --> 00:14:43,280 I'm gonna get started on my filling. 375 00:14:43,280 --> 00:14:46,080 So, everything I've just learned from Vincent, 376 00:14:46,080 --> 00:14:48,120 I'm gonna take into these momos. 377 00:14:48,120 --> 00:14:49,960 Just becoming a butcher. 378 00:14:49,960 --> 00:14:52,000 I'm chopping up my chicken, I've got a little bit of breast, 379 00:14:52,000 --> 00:14:53,120 a little bit of thigh. 380 00:14:53,120 --> 00:14:54,760 I want different textures... 381 00:14:54,760 --> 00:14:55,760 Woo! 382 00:14:55,760 --> 00:14:58,720 ..and it's starting to look a little bit good. 383 00:14:58,720 --> 00:15:00,720 Next, I'm getting all my spices 384 00:15:00,720 --> 00:15:03,200 and herbs and onion into this mixture. 385 00:15:03,200 --> 00:15:04,760 YumYum. Love that. 386 00:15:04,760 --> 00:15:06,080 Love it! 387 00:15:06,080 --> 00:15:07,880 It needs to be a flavour bomb. 388 00:15:09,440 --> 00:15:11,600 Sweet, sour, salty. 389 00:15:11,600 --> 00:15:12,800 A lot could go wrong in this dish. 390 00:15:12,800 --> 00:15:15,560 I'm holding on to a memory from seven years ago 391 00:15:15,560 --> 00:15:17,000 that I haven't made 392 00:15:17,000 --> 00:15:19,960 or really experienced that much since so... 393 00:15:19,960 --> 00:15:21,120 OK. 394 00:15:22,160 --> 00:15:23,760 ..we've got some challenges. 395 00:15:23,760 --> 00:15:25,680 It's a memory challenge today. 396 00:15:28,280 --> 00:15:29,640 Vin, big fella, how are you, mate? 397 00:15:29,640 --> 00:15:32,160 Lukey! Good, mate. How are you? Yeah, good. Better now, mate. 398 00:15:32,160 --> 00:15:34,080 Better now. Better now that I'm next to you? 399 00:15:34,080 --> 00:15:35,960 Yeah, that's the most important bit. 400 00:15:35,960 --> 00:15:38,280 Even though I haven't used the steamer before, 401 00:15:38,280 --> 00:15:40,400 I'm feeling really confident, really inspired. 402 00:15:40,400 --> 00:15:42,680 A lot of my cooking techniques 403 00:15:42,680 --> 00:15:45,360 and dishes that I come up with are all based on nostalgia, 404 00:15:45,360 --> 00:15:48,400 because I was brought up by my grandparents, 405 00:15:48,400 --> 00:15:50,080 and a lot of the dishes that they made 406 00:15:50,080 --> 00:15:52,360 are really hearty, traditional things. 407 00:15:52,360 --> 00:15:55,280 Today, I'm making a steamed snapper, 408 00:15:55,280 --> 00:15:56,600 and I'm going to be making, 409 00:15:56,600 --> 00:15:59,120 like, a really Sicilian sughetto, like, a little sauce. 410 00:15:59,120 --> 00:16:01,640 It's going to be full of, like, capers, tomatoes, 411 00:16:01,640 --> 00:16:03,920 lots of chilli, white wine and a bit of garlic, 412 00:16:03,920 --> 00:16:05,400 with some cavolo nero on the outside, 413 00:16:05,400 --> 00:16:07,880 and then finishing with a bit of olive oil with orange. 414 00:16:07,880 --> 00:16:09,920 So, it's going to be really, really Sicilian-flavoured. 415 00:16:11,560 --> 00:16:13,200 When I would have this dish growing up, 416 00:16:13,200 --> 00:16:14,680 the fish would be kind of portioned 417 00:16:14,680 --> 00:16:16,480 and cooked in the sauce, 418 00:16:16,480 --> 00:16:18,480 but today I'm going to be steaming my fish 419 00:16:18,480 --> 00:16:20,120 and making my sauce separate. 420 00:16:20,120 --> 00:16:21,480 I am feeling confident cooking in a steamer. 421 00:16:21,480 --> 00:16:23,240 The good thing about it is that you can just 422 00:16:23,240 --> 00:16:25,440 take a peek inside, so you know... 423 00:16:25,440 --> 00:16:27,000 Thank you. 424 00:16:27,000 --> 00:16:30,480 So you know that there's a chance of not overcooking it. 425 00:16:30,480 --> 00:16:31,960 I get the snapper back from Aaron, 426 00:16:31,960 --> 00:16:35,520 and it looks like a professional has filleted this fish. 427 00:16:35,520 --> 00:16:36,600 It looks beautiful. 428 00:16:36,600 --> 00:16:38,200 I fillet my snapper, 429 00:16:38,200 --> 00:16:40,920 and it doesn't look as good as Aaron's. 430 00:16:40,920 --> 00:16:42,440 I know in theory what I need to do, 431 00:16:42,440 --> 00:16:44,120 but it's just not happening in practice. 432 00:16:44,120 --> 00:16:45,280 Mine looks so ugly. 433 00:16:46,480 --> 00:16:48,760 ANDY: Keep those creative juices flowing 434 00:16:48,760 --> 00:16:50,960 because you've only got 50 minutes to go. 435 00:16:53,880 --> 00:16:55,920 AARON: I'm sweating, I'll tell you that much. 436 00:16:57,920 --> 00:16:59,480 I'm feeling, like, super-charged right now 437 00:16:59,480 --> 00:17:02,000 because my background is Malaysian Chinese, 438 00:17:02,000 --> 00:17:03,480 so I feel like steam's in my blood. 439 00:17:03,480 --> 00:17:06,880 What better day to push yourself to stand out 440 00:17:06,880 --> 00:17:09,320 and show the judges what I can do? 441 00:17:09,320 --> 00:17:12,880 I'm taking inspiration from, I guess, East and West 442 00:17:12,880 --> 00:17:14,360 and trying to combine the two. 443 00:17:16,840 --> 00:17:20,320 Most of what my cooking is based on is fusion, 444 00:17:20,320 --> 00:17:23,680 and how I fuse Asian flavours into European techniques 445 00:17:23,680 --> 00:17:26,640 and create something amazing from it. 446 00:17:26,640 --> 00:17:29,400 End of the day, I want to be a chef. 447 00:17:31,000 --> 00:17:33,600 But I want to be a great chef, 448 00:17:33,600 --> 00:17:36,320 one of the standout chefs recognised around the world. 449 00:17:39,120 --> 00:17:42,200 So, today, I came up with a concept 450 00:17:42,200 --> 00:17:44,560 inspired by a very classical French dish. 451 00:17:44,560 --> 00:17:47,760 I'm hoping that it's technical and intriguing enough 452 00:17:47,760 --> 00:17:49,080 to make them want to try it, 453 00:17:49,080 --> 00:17:51,840 and show that I am capable of thinking like a chef. 454 00:17:52,840 --> 00:17:54,960 I'm hoping that technique sets me apart, 455 00:17:54,960 --> 00:17:57,120 and that I might actually get Dim Sim Lim to try my food. 456 00:17:57,120 --> 00:17:59,360 It would be such an amazing experience just to get feedback 457 00:17:59,360 --> 00:18:00,720 from someone like him. 458 00:18:02,360 --> 00:18:04,120 Aaron. Hey, what's going on? 459 00:18:04,120 --> 00:18:05,400 Oh, mate, heaps today. 460 00:18:05,400 --> 00:18:07,040 Dim Sim Lim's in the house. How about you? 461 00:18:07,040 --> 00:18:08,320 How crazy is that? Yeah. 462 00:18:08,320 --> 00:18:09,640 I'm still reeling that he's actually here. 463 00:18:09,640 --> 00:18:10,720 Hello? GRACE: Hello. 464 00:18:10,720 --> 00:18:11,880 How you doing? Good. 465 00:18:11,880 --> 00:18:14,040 Well, now, the next step is for him to taste your food. 466 00:18:14,040 --> 00:18:15,760 That's the big thing. So, how are you going to be 467 00:18:15,760 --> 00:18:17,240 one of those top-ten dishes that we taste? 468 00:18:17,240 --> 00:18:18,840 Hopefully, it's something a little creative. 469 00:18:18,840 --> 00:18:20,520 So, I'm trying to make a fish roulade 470 00:18:20,520 --> 00:18:22,040 with a prawn farce in the middle. 471 00:18:22,040 --> 00:18:23,400 So, I'm going to steam that, 472 00:18:23,400 --> 00:18:24,640 and then cut the medallion out of it 473 00:18:24,640 --> 00:18:26,200 and have it sitting on a... 474 00:18:26,200 --> 00:18:28,720 ..like a mussel Shaoxing wine butter sauce. 475 00:18:30,400 --> 00:18:32,680 Ooh! Oh, yeah. "Ooh," alright. 476 00:18:34,680 --> 00:18:38,440 So, are you thinking that it'll be, like, fillet, 477 00:18:38,440 --> 00:18:39,880 then a layer of the farce, 478 00:18:39,880 --> 00:18:42,120 and then another fillet, in cling film... 479 00:18:42,120 --> 00:18:43,520 Yeah. All that steamed. ..then steam? 480 00:18:43,520 --> 00:18:44,920 Yep. Mmm. 481 00:18:44,920 --> 00:18:46,520 There's a lot of technique going on. 482 00:18:46,520 --> 00:18:47,880 It's not easy to do. Yeah. 483 00:18:47,880 --> 00:18:49,400 Especially when this is our first 60-minute cook 484 00:18:49,400 --> 00:18:50,400 for a while. 485 00:18:50,400 --> 00:18:52,240 I think I've set myself a real challenge here. 486 00:19:04,440 --> 00:19:06,080 There's a lot of technique going on. 487 00:19:06,080 --> 00:19:07,680 It's not easy to do. Yep. 488 00:19:07,680 --> 00:19:09,440 Especially when this is our first 60-minute cook 489 00:19:09,440 --> 00:19:10,560 for a while. 490 00:19:10,560 --> 00:19:12,400 I think I've set myself a real challenge here. 491 00:19:12,400 --> 00:19:14,160 Good luck, bro. A little bit to do. 492 00:19:14,160 --> 00:19:15,720 Thank you. 493 00:19:15,720 --> 00:19:17,120 The judges are definitely thinking, 494 00:19:17,120 --> 00:19:18,480 "You're crazy, boy, you're crazy," 495 00:19:18,480 --> 00:19:20,640 because this dish is really going to test 496 00:19:20,640 --> 00:19:22,600 my technical ability. 497 00:19:22,600 --> 00:19:25,560 But to be a great chef, you have to try, 498 00:19:25,560 --> 00:19:27,080 you have to learn, and you have to grow. 499 00:19:27,080 --> 00:19:28,400 And that's what I'm here for. 500 00:19:29,880 --> 00:19:31,040 OK, guys... 501 00:19:32,080 --> 00:19:34,200 ..full steam ahead. 502 00:19:34,200 --> 00:19:36,360 Ha-ha! It's good. I like that. 503 00:19:36,360 --> 00:19:38,520 45 minutes to go! 504 00:19:38,520 --> 00:19:41,040 There's zero room on this bench. 505 00:19:41,040 --> 00:19:43,560 So, I'm going a tiny bit experimental. 506 00:19:43,560 --> 00:19:46,400 I'm doing a steamed sponge cake, 507 00:19:46,400 --> 00:19:49,160 which is a traditional Chinese technique 508 00:19:49,160 --> 00:19:50,520 of cooking a cake. 509 00:19:50,520 --> 00:19:53,680 But I am doing Italian flavours to keep it true 510 00:19:53,680 --> 00:19:55,560 to, like, nostalgia for myself. 511 00:19:56,760 --> 00:19:58,360 Hi, Grace. Hello. 512 00:19:58,360 --> 00:20:00,200 Sorry, guys. I'm so sweaty. Ooh, steamy in here, isn't it? 513 00:20:00,200 --> 00:20:01,920 It's like a sauna. What are you making? 514 00:20:01,920 --> 00:20:05,520 I am making a basil steamed sponge cake 515 00:20:05,520 --> 00:20:09,080 with a lemon anglaise and Geraldton wax syrup. 516 00:20:09,080 --> 00:20:10,640 Have you ever had a basil steamed sponge cake? 517 00:20:10,640 --> 00:20:12,840 No! I've never had a basil steamed sponge cake. 518 00:20:12,840 --> 00:20:14,400 I'm excited for basil steamed sponge cake. 519 00:20:14,400 --> 00:20:16,760 Yay! Love that you are just, like, 520 00:20:16,760 --> 00:20:18,440 throwing every bit of the rule book out... 521 00:20:18,440 --> 00:20:20,080 (LAUGHS) ..and you are just going, 522 00:20:20,080 --> 00:20:22,440 "You will be tasting mine because you will be 523 00:20:22,440 --> 00:20:25,120 "so intrigued about what's coming out of here." 'Cause you'll be like, "Huh?" 524 00:20:25,120 --> 00:20:27,560 If these work, if these look as good as they sound, 525 00:20:27,560 --> 00:20:29,160 you will absolutely be making... Yep. 526 00:20:29,160 --> 00:20:31,680 ..that ten that we taste. Wow, great! 527 00:20:31,680 --> 00:20:33,280 But you have to do that. You have to get there. 528 00:20:33,280 --> 00:20:35,760 Yeah. Thanks, guys. What am I doing? 529 00:20:35,760 --> 00:20:37,200 What's up? How are we doing? 530 00:20:37,200 --> 00:20:38,640 Hey, look, it's Dim Sim Lim. 531 00:20:38,640 --> 00:20:40,640 So cool. Mate. What's going on? 532 00:20:40,640 --> 00:20:42,400 I'm trying to do a roulade. 533 00:20:42,400 --> 00:20:43,960 So, get zucchini slices, 534 00:20:43,960 --> 00:20:46,560 fill it with, like, a duxelles, roll it up, 535 00:20:46,560 --> 00:20:48,680 serve it with a nice sauce. So, how have you injected all 536 00:20:48,680 --> 00:20:50,360 the flavour into it? I'm adding in, like, thyme, 537 00:20:50,360 --> 00:20:51,560 garlic, shallots. Right. 538 00:20:51,560 --> 00:20:52,640 Hey, Jackie. 539 00:20:52,640 --> 00:20:54,440 So, I'm making prawn cheong fun, 540 00:20:54,440 --> 00:20:56,560 which is a rice-noodle roll 541 00:20:56,560 --> 00:20:57,920 with prawn filling. 542 00:20:57,920 --> 00:20:59,320 Yum! Oh! 543 00:20:59,320 --> 00:21:01,200 So are we gonna have rice noodles rolled... 544 00:21:01,200 --> 00:21:03,440 Rice noodles, yep. All slippery, delicious. 545 00:21:03,440 --> 00:21:05,960 Yes, with the prawn, with the sauce. 546 00:21:05,960 --> 00:21:07,520 Lydia! 547 00:21:07,520 --> 00:21:09,360 Hi! Tell us what you're making. 548 00:21:09,360 --> 00:21:11,760 I'm going to make a chawanmushi 549 00:21:11,760 --> 00:21:13,800 with some squid. Yeah. 550 00:21:13,800 --> 00:21:15,160 Nice haircut, by the way. 551 00:21:15,160 --> 00:21:17,120 Oh, you saw the video? (LAUGHS) I did. 552 00:21:17,120 --> 00:21:18,440 (LAUGHS) 553 00:21:19,440 --> 00:21:21,040 Obviously, everyone wants their dish tasted, 554 00:21:21,040 --> 00:21:22,680 but I want my dish tasted the most. 555 00:21:22,680 --> 00:21:24,040 Obviously. Ha-ha! 556 00:21:24,040 --> 00:21:25,640 Me and Grace want our dish tasted the most. 557 00:21:25,640 --> 00:21:27,040 It would just be really awesome. 558 00:21:27,040 --> 00:21:29,520 I have been so close to immunity a couple of times, 559 00:21:29,520 --> 00:21:31,760 and so it would be really good to, like, actually get it. 560 00:21:31,760 --> 00:21:34,560 And you can only get immunity if your dish gets tasted. 561 00:21:34,560 --> 00:21:37,040 I've decided I don't want to cook dumplings 562 00:21:37,040 --> 00:21:39,000 or, like, a piece of fish today. 563 00:21:40,560 --> 00:21:42,760 I'm gonna steam some mussels. 564 00:21:42,760 --> 00:21:45,520 I am doing some steamed mussels 565 00:21:45,520 --> 00:21:48,920 in an escabeche vinaigrette sauce. 566 00:21:48,920 --> 00:21:50,560 And then I'm gonna do some crisps 567 00:21:50,560 --> 00:21:52,360 and a little roasted-garlic aioli. 568 00:21:52,360 --> 00:21:54,240 Oh, for the chippies! Chippies! 569 00:21:54,240 --> 00:21:55,640 Yeah! 570 00:21:57,440 --> 00:21:59,800 I love sort of bistro dining. 571 00:21:59,800 --> 00:22:01,200 That's the sort of dish 572 00:22:01,200 --> 00:22:03,720 that I'm going to be putting up today. 573 00:22:03,720 --> 00:22:04,920 Oh, yeah! 574 00:22:04,920 --> 00:22:06,200 I think I'm just imagining 575 00:22:06,200 --> 00:22:07,920 sitting out the front of a wine bar. 576 00:22:07,920 --> 00:22:09,120 It's, like, 4pm on a Friday, 577 00:22:09,120 --> 00:22:10,680 and you've clocked off work early. 578 00:22:10,680 --> 00:22:12,280 You've got this beautiful buttery Chard there. 579 00:22:12,280 --> 00:22:13,920 You've got this, like, tin of mussels, 580 00:22:13,920 --> 00:22:16,160 crisps on the side, and then a little thing of aioli. 581 00:22:16,160 --> 00:22:19,120 So you can, like, grab a crisp, put your mussels on top, 582 00:22:19,120 --> 00:22:21,560 and then you get, like, a big dollop of that garlic aioli. 583 00:22:21,560 --> 00:22:23,440 And then, just, like, one bite, in your gob. 584 00:22:23,440 --> 00:22:25,800 One-bite wonder - how good. Happy days. 585 00:22:25,800 --> 00:22:27,800 Never steamed mussels this way. 586 00:22:27,800 --> 00:22:29,520 But I think, like, steaming is like... 587 00:22:29,520 --> 00:22:31,760 It's not rocket science - just steam, and it heats the food. 588 00:22:31,760 --> 00:22:33,600 So, just go with that. 589 00:22:35,040 --> 00:22:37,480 Sorry, Casper, I've gotten a little bit messy. 590 00:22:37,480 --> 00:22:39,040 No, no. You're good. Just a little clean-up. 591 00:22:39,040 --> 00:22:41,040 I'll yell at you later. Oh, that's... 592 00:22:41,040 --> 00:22:42,720 "Dot, could you just move?" 593 00:22:42,720 --> 00:22:44,320 (BOTH LAUGH) 594 00:22:44,320 --> 00:22:46,080 I'm going to be doing tamales. 595 00:22:46,080 --> 00:22:47,960 So, they normally take a little bit of time. 596 00:22:47,960 --> 00:22:50,640 Tamales are, like, a Mexican street food. 597 00:22:50,640 --> 00:22:53,680 It's like a corn mix that's steamed 598 00:22:53,680 --> 00:22:55,480 inside of a corn husk. 599 00:22:55,480 --> 00:22:57,840 So, I'm going to try to do a sweet tamale. 600 00:22:57,840 --> 00:23:01,200 You're going to have a toasted coconut and hibiscus filling. 601 00:23:01,200 --> 00:23:02,360 And then, I also want to do 602 00:23:02,360 --> 00:23:03,760 a little horchata custard on the side, 603 00:23:03,760 --> 00:23:05,720 really playing to those Mexican sort of street flavours. 604 00:23:05,720 --> 00:23:08,720 I've watched a lot of videos on making tamales, 605 00:23:08,720 --> 00:23:11,280 and I find it really, really interesting, the whole process. 606 00:23:12,520 --> 00:23:15,320 But making them, I don't have much experience at all. 607 00:23:17,160 --> 00:23:18,480 (SIGHS) 608 00:23:18,480 --> 00:23:19,840 Well, well, well. 609 00:23:19,840 --> 00:23:21,320 So, definitely going out on a bit of a limb here. 610 00:23:21,320 --> 00:23:22,840 Hey, that's cool. 611 00:23:22,840 --> 00:23:24,560 (CHUCKLES) We'll see. 612 00:23:26,920 --> 00:23:30,520 Hey, Petro. It's Dim Sim Lim! So nice to meet you, mate. 613 00:23:30,520 --> 00:23:32,000 Likewise, my friend. Oh, mate, 614 00:23:32,000 --> 00:23:33,720 I've been watching your stuff for ages now. 615 00:23:33,720 --> 00:23:35,280 Thank you. Tell us what you're making. 616 00:23:35,280 --> 00:23:37,000 I'm making a southern Indian dish. 617 00:23:37,000 --> 00:23:39,360 I'm gonna do, like, green masala banana wrapped kingfish. 618 00:23:39,360 --> 00:23:41,440 Sounds good. Cashew lemon rice on the side. 619 00:23:41,440 --> 00:23:43,520 Ooh. Good luck, Petro. Thanks, guys. 620 00:23:43,520 --> 00:23:45,080 ALYONA: Oh, my gosh. It's so hot! 621 00:23:45,080 --> 00:23:46,840 Alyona. Hi. 622 00:23:46,840 --> 00:23:48,400 How are you? I'm great today. 623 00:23:48,400 --> 00:23:49,880 Are you a steamer or what? 624 00:23:49,880 --> 00:23:51,560 I'm a bit of a steamer, yes. Yeah? 625 00:23:51,560 --> 00:23:53,920 And today I'm gonna steam something I haven't actually 626 00:23:53,920 --> 00:23:55,800 steamed before - Russian dumplings, pelmeni. 627 00:23:55,800 --> 00:23:57,800 SOFIA: If you don't usually steam them, how do you do them? 628 00:23:57,800 --> 00:23:59,680 We, literally, would take some chicken stock 629 00:23:59,680 --> 00:24:01,400 and just throw dumplings in there, yeah. 630 00:24:01,400 --> 00:24:02,760 So, more of a shallow boil? Yeah. 631 00:24:02,760 --> 00:24:04,640 OK. And you're my inspiration today. 632 00:24:04,640 --> 00:24:06,760 I'm gonna make them green. Great. 633 00:24:06,760 --> 00:24:08,760 I'm gonna put some dill through my dough. 634 00:24:08,760 --> 00:24:10,800 Literally green? So the dough is gonna be green? 635 00:24:10,800 --> 00:24:12,040 Yeah. Cool. Sounds tasty. 636 00:24:12,040 --> 00:24:13,800 Good luck. Thank you. 637 00:24:13,800 --> 00:24:16,200 JEAN-CHRISTOPHE: When you're steaming like this... 638 00:24:16,200 --> 00:24:17,880 Yeah? ..it means that something good 639 00:24:17,880 --> 00:24:20,400 is going to come out of you. Yeah, that's what I hope. 640 00:24:20,400 --> 00:24:21,560 Make sure. 641 00:24:21,560 --> 00:24:23,760 I feel, right now, like I'm drowning in fish... 642 00:24:23,760 --> 00:24:26,640 Drowning in fish? No! Drowning in fish and sweat, 643 00:24:26,640 --> 00:24:28,440 and it's a bit... What are you making? 644 00:24:28,440 --> 00:24:29,880 I'm going to use a trout today, 645 00:24:29,880 --> 00:24:32,320 and I'm going to steam that with a fish mousse on top, 646 00:24:32,320 --> 00:24:35,080 and then make a really great sauce with that, as well, 647 00:24:35,080 --> 00:24:36,680 with these charred peppers. 648 00:24:36,680 --> 00:24:38,240 It's going to have a little side salad. 649 00:24:38,240 --> 00:24:39,480 Did you say side salad? 650 00:24:39,480 --> 00:24:41,120 I think she said 'soid' salad. Soid. 651 00:24:41,120 --> 00:24:42,480 It's gonna have a little 'soid' salad. 652 00:24:42,480 --> 00:24:44,360 I'm ready for my 'soid' salad. I love a 'soid' salad. 653 00:24:44,360 --> 00:24:46,200 I'm up for it. (LAUGHS) 654 00:24:48,280 --> 00:24:50,920 Well, guys, I'm steaming myself out, 655 00:24:50,920 --> 00:24:52,120 so I smell amazing. 656 00:24:52,120 --> 00:24:55,280 Tell me, please, all of you, what is going on over there? 657 00:24:55,280 --> 00:24:58,720 I'm pretty excited by Casper's sweet tamales, right? 658 00:24:58,720 --> 00:25:00,640 Oh! I think it's very interesting. 659 00:25:00,640 --> 00:25:01,840 Everyone's doing a dumpling, 660 00:25:01,840 --> 00:25:03,720 they're doing a fish, and he's just doing something 661 00:25:03,720 --> 00:25:06,760 that's complete on the opposite end. 662 00:25:06,760 --> 00:25:08,240 I'm also going to point out Aaron 663 00:25:08,240 --> 00:25:09,480 because he's gone cheffy, 664 00:25:09,480 --> 00:25:11,600 which he's... You know, that's his thing. 665 00:25:11,600 --> 00:25:13,640 He's going to do a fish roulade 666 00:25:13,640 --> 00:25:15,880 with a prawn mousse stuffed inside. 667 00:25:15,880 --> 00:25:17,000 POH: Interesting. 668 00:25:17,000 --> 00:25:18,400 I hope he can get the technique right. 669 00:25:18,400 --> 00:25:19,560 He's using snapper, which isn't 670 00:25:19,560 --> 00:25:21,120 the most forgiving fish in the world. 671 00:25:21,120 --> 00:25:22,160 No. 672 00:25:22,160 --> 00:25:24,160 So, it's going to be a very fine line 673 00:25:24,160 --> 00:25:27,480 between that perfectly cooked mousse and snapper, 674 00:25:27,480 --> 00:25:29,440 or overdone, or underdone. 675 00:25:31,640 --> 00:25:33,560 AARON: I'm trying to make a fish roulade 676 00:25:33,560 --> 00:25:35,480 with a prawn farce. 677 00:25:35,480 --> 00:25:39,160 So, a farce is kind of like a paste or a mousse. 678 00:25:39,160 --> 00:25:40,520 It's a filling, really. 679 00:25:40,520 --> 00:25:43,000 And that's a very classical French technique. 680 00:25:43,000 --> 00:25:44,240 I'm trying to flavour the prawn farce 681 00:25:44,240 --> 00:25:45,280 in more of, like, an Asian way. 682 00:25:45,280 --> 00:25:47,240 So, I've got, like, garlic, shallots, ginger, 683 00:25:47,240 --> 00:25:49,840 soy sauce in there and sesame oil. 684 00:25:49,840 --> 00:25:51,040 So, the next step, I need 685 00:25:51,040 --> 00:25:53,560 to get this prawn farce into a piping bag, 686 00:25:53,560 --> 00:25:56,760 ready for the super technical part of the process. 687 00:25:58,640 --> 00:25:59,960 Whoa! 688 00:25:59,960 --> 00:26:01,600 JEAN-CHRISTOPHE: You must be joking. 689 00:26:01,600 --> 00:26:04,000 Aaron, what...? What...? What's happening? 690 00:26:04,000 --> 00:26:05,520 I was standing over there. 691 00:26:05,520 --> 00:26:06,960 Look, I was literally... 692 00:26:06,960 --> 00:26:08,240 Oh, God. I'm so sorry. 693 00:26:08,240 --> 00:26:09,680 2cm! Are you all good? 694 00:26:09,680 --> 00:26:11,280 You all good? I'm alright. 695 00:26:11,280 --> 00:26:13,160 If it had hit Jean-Christophe, 696 00:26:13,160 --> 00:26:15,600 I don't think I'd be standing here anymore. 697 00:26:15,600 --> 00:26:17,120 I'd be straight into the elim. 698 00:26:17,120 --> 00:26:18,240 (LAUGHS) 699 00:26:18,240 --> 00:26:20,120 Well, I'll tell you what, I'm going to buy you 700 00:26:20,120 --> 00:26:21,520 a lottery ticket now. 701 00:26:21,520 --> 00:26:24,080 We're not swinging no bags, no more. (LAUGHS) 702 00:26:25,920 --> 00:26:27,680 Thank goodness I had the foresight 703 00:26:27,680 --> 00:26:29,720 to only put half into the piping bag. 704 00:26:34,520 --> 00:26:38,560 So, the roulade is a very delicate process 705 00:26:38,560 --> 00:26:41,040 because you have to roll it really tight, 706 00:26:41,040 --> 00:26:43,160 making sure you have a really consistent circumference 707 00:26:43,160 --> 00:26:44,800 so the steam just cooks it evenly. 708 00:26:52,720 --> 00:26:54,160 She's getting steamy in here. 709 00:26:54,160 --> 00:26:56,160 30 minutes to go! 710 00:26:56,160 --> 00:26:57,760 (SCATTERED APPLAUSE) 711 00:26:57,760 --> 00:26:59,280 No? 712 00:26:59,280 --> 00:27:00,760 Thanks, guys. Oh! 713 00:27:00,760 --> 00:27:02,120 Appreciate it. 714 00:27:02,120 --> 00:27:04,280 Just got absolutely left for dead. 715 00:27:04,280 --> 00:27:06,120 (LAUGHS) 716 00:27:09,600 --> 00:27:10,640 GRACE: Yummy. 717 00:27:10,640 --> 00:27:12,320 I'm doing a basil steamed sponge. 718 00:27:12,320 --> 00:27:14,880 I've been working hard with the flavours, 719 00:27:14,880 --> 00:27:16,360 just to make sure they're perfect. 720 00:27:16,360 --> 00:27:19,520 Flavour-wise, I'm super happy with them. 721 00:27:19,520 --> 00:27:22,120 This is my sponge cake batter. 722 00:27:22,120 --> 00:27:24,800 I'm hoping that the sponge itself is super airy, 723 00:27:24,800 --> 00:27:25,880 super light. 724 00:27:27,200 --> 00:27:29,800 Because steaming is such a delicate way of cooking, 725 00:27:29,800 --> 00:27:32,640 you're looking for, like, a soft, delicate cake batter. 726 00:27:32,640 --> 00:27:34,440 Uh-oh. 727 00:27:36,400 --> 00:27:37,720 I'm folding the flour through. 728 00:27:37,720 --> 00:27:39,240 What the heck is that? 729 00:27:39,240 --> 00:27:41,200 And I'm like, "Why is this so thick?" 730 00:27:42,800 --> 00:27:44,440 Um, freaking me out. 731 00:27:46,680 --> 00:27:48,680 Didn't put the eggs in the cake! 732 00:27:48,680 --> 00:27:49,840 (GRUNTS) 733 00:27:49,840 --> 00:27:51,280 OK. Start again. 734 00:27:52,960 --> 00:27:57,000 I got too, like, distracted by focusing on the flavour. 735 00:27:57,000 --> 00:27:59,160 So we've scrapped it. Starting again. 736 00:27:59,160 --> 00:28:01,120 That is so dumb. 737 00:28:02,760 --> 00:28:06,360 But I'm definitely starting to panic. 738 00:28:06,360 --> 00:28:08,640 Oh, my God, this is annoying! 739 00:28:08,640 --> 00:28:10,720 It's more than halfway through the cook, 740 00:28:10,720 --> 00:28:12,960 and it is so important that this batter is perfect. 741 00:28:12,960 --> 00:28:14,080 Sponge. 742 00:28:14,080 --> 00:28:16,000 OK. You sure it's the right way to mix? 743 00:28:16,000 --> 00:28:17,160 Um... 744 00:28:17,160 --> 00:28:18,320 Oh, my God, no. 745 00:28:18,320 --> 00:28:20,600 I realised I put the sugar in too early. 746 00:28:22,320 --> 00:28:24,720 Eggwhites are never gonna reach peaks like this. 747 00:28:24,720 --> 00:28:26,280 Scrap it. Start again. 748 00:28:26,280 --> 00:28:27,320 Um... 749 00:28:27,320 --> 00:28:29,200 Start again, start again, start again. 750 00:28:29,200 --> 00:28:30,680 (GROANS) 751 00:28:30,680 --> 00:28:32,520 No tears. No tears. 752 00:28:40,520 --> 00:28:42,920 Um, this is my sponge cake batter. 753 00:28:42,920 --> 00:28:45,440 I've had to restart it three times. 754 00:28:45,440 --> 00:28:48,560 I've wasted so much time, making this sponge batter 755 00:28:48,560 --> 00:28:50,000 so many times. 756 00:28:50,000 --> 00:28:51,240 Yep, that's better. 757 00:28:51,240 --> 00:28:53,040 Finally, I get it right. 758 00:28:53,040 --> 00:28:56,400 And I need to get this sponge in the steamer, ASAP, 759 00:28:56,400 --> 00:28:58,320 otherwise there'll be nothing to put on the plate. 760 00:28:58,320 --> 00:28:59,960 Alright, they're going in! 761 00:29:01,240 --> 00:29:02,560 Cook, please! 762 00:29:06,840 --> 00:29:08,240 Tamales are in. 763 00:29:08,240 --> 00:29:10,520 Already, I can smell that coconut and corn flavour 764 00:29:10,520 --> 00:29:13,800 coming out of them, so I think they're going to taste amazing. 765 00:29:13,800 --> 00:29:16,160 Now I just need to get started on my custard. 766 00:29:16,160 --> 00:29:17,400 I'm going to do a horchata custard. 767 00:29:17,400 --> 00:29:19,080 So, it's, like, cinnamon and toasted rice. 768 00:29:19,080 --> 00:29:21,480 Horchata is, like, a classic Mexican drink. 769 00:29:21,480 --> 00:29:24,920 So, I'm just doing the flavours of horchata in a custard. 770 00:29:24,920 --> 00:29:26,320 I'm also grilling up some pineapple 771 00:29:26,320 --> 00:29:30,080 to do a little grilled pineapple and hibiscus salsa. 772 00:29:30,080 --> 00:29:33,320 Pineapple, Mexico - goes great together. 773 00:29:33,320 --> 00:29:35,200 I'm going to spike it with a bit of mezcal as well 774 00:29:35,200 --> 00:29:37,640 to really bring home that, like, smokiness 775 00:29:37,640 --> 00:29:39,520 and the flavours of Mexico. 776 00:29:39,520 --> 00:29:41,000 Definitely a good chance that, you know, 777 00:29:41,000 --> 00:29:42,840 if I pull these off, I could be immune. 778 00:29:42,840 --> 00:29:44,160 I think it's a bit different, 779 00:29:44,160 --> 00:29:45,440 which I'm sort of banking on. 780 00:29:46,960 --> 00:29:48,840 VINNIE: Done, done, done, done. 781 00:29:50,040 --> 00:29:53,760 At the moment, I've just got my Sicilian sauce reducing down. 782 00:29:53,760 --> 00:29:55,800 I'm going to give it a blend soon and pass it, 783 00:29:55,800 --> 00:29:57,240 so it's really nice and smooth. 784 00:29:57,240 --> 00:29:59,560 And then I've got my cavalo nero here crisping up. 785 00:29:59,560 --> 00:30:01,360 My snapper is ready to go in. 786 00:30:01,360 --> 00:30:03,120 I just don't want to put that on too early 787 00:30:03,120 --> 00:30:05,160 because it doesn't take very long to cook. 788 00:30:06,480 --> 00:30:09,920 This dish is definitely a bit sentimental. 789 00:30:11,120 --> 00:30:13,120 It was a nice dish that we'd have 790 00:30:13,120 --> 00:30:15,520 during the winter when it was really cold. 791 00:30:15,520 --> 00:30:17,160 It's about hearty flavours, 792 00:30:17,160 --> 00:30:19,720 ingredients that are treated really, really well 793 00:30:19,720 --> 00:30:21,600 and are really high quality. 794 00:30:21,600 --> 00:30:24,160 At first sight, a pretty simple dish, 795 00:30:24,160 --> 00:30:27,320 but once you bite into it, these flavours make it shine. 796 00:30:28,960 --> 00:30:30,720 Don't lose steam. 797 00:30:30,720 --> 00:30:32,720 Only 15 minutes to go! 798 00:30:32,720 --> 00:30:35,080 That is not very long. 799 00:30:35,080 --> 00:30:36,360 (LAUGHS) 800 00:30:36,360 --> 00:30:39,120 Oh, my gosh, it's so hot. (SIGHS) 801 00:30:39,120 --> 00:30:40,880 HANNAH: Oh, do you see that? 802 00:30:43,240 --> 00:30:45,080 Hello. POH: Hey, Emily. 803 00:30:45,080 --> 00:30:46,880 How are you doing? This is lo mai gai, no? 804 00:30:46,880 --> 00:30:48,040 No. Oh, kind of like lo mai gai. 805 00:30:48,040 --> 00:30:49,360 I'm doing claypot chicken rice. Ah. 806 00:30:49,360 --> 00:30:50,880 My chicken is steaming. 807 00:30:50,880 --> 00:30:52,560 Got some vegetables steaming as well. 808 00:30:52,560 --> 00:30:54,120 Gonna sear the rice on the bottom, 809 00:30:54,120 --> 00:30:56,320 and then I'm gonna put the chicken on top 810 00:30:56,320 --> 00:30:58,520 so that the juices are all over the rice. 811 00:30:58,520 --> 00:31:00,360 Is there a nod of approval? 812 00:31:00,360 --> 00:31:02,280 You can't say. I know. I know. 813 00:31:02,280 --> 00:31:04,360 I know how this game works now, guys. 814 00:31:04,360 --> 00:31:05,640 Deliver with flavour. Just trust me. 815 00:31:05,640 --> 00:31:06,680 Good luck. 816 00:31:09,320 --> 00:31:11,880 I am just getting on to my prawn mousse ballotine, 817 00:31:11,880 --> 00:31:15,160 and I've got a steamed lobster tail that'll be served 818 00:31:15,160 --> 00:31:16,800 on a smoky capsicum sauce. 819 00:31:16,800 --> 00:31:19,040 I'm gonna use some Shaoxing wine, ginger, 820 00:31:19,040 --> 00:31:21,480 garlic, chilli, and make it quite fiery, 821 00:31:21,480 --> 00:31:23,280 which will go quite nicely with the flavours 822 00:31:23,280 --> 00:31:24,360 that I've got going on. 823 00:31:24,360 --> 00:31:27,240 I'm just preparing the otak-otak 824 00:31:27,240 --> 00:31:29,000 and it's gonna go in the steamer. 825 00:31:29,000 --> 00:31:30,880 The custard, it should be set, 826 00:31:30,880 --> 00:31:33,440 and then the middle should just have a slight wobble to it. 827 00:31:33,440 --> 00:31:35,200 So, I don't want it to overcook 828 00:31:35,200 --> 00:31:36,960 because there's fish in there as well. 829 00:31:36,960 --> 00:31:38,800 So, just need to set, like, just nicely. 830 00:31:38,800 --> 00:31:39,840 Yeah. 831 00:31:41,840 --> 00:31:43,360 DOT: It smells delicious over there. 832 00:31:43,360 --> 00:31:45,520 LYDIA: The momos? No, it's Casper's. 833 00:31:45,520 --> 00:31:46,680 Oh. 834 00:31:47,640 --> 00:31:51,360 I can't believe I've created this little momo. 835 00:31:51,360 --> 00:31:52,840 It looks beautiful. 836 00:31:52,840 --> 00:31:54,600 It looks delicate. 837 00:31:54,600 --> 00:31:56,160 Let's hope they steam well. 838 00:31:56,160 --> 00:31:57,440 I would love immunity. 839 00:31:57,440 --> 00:31:58,800 I've got a dress picked out 840 00:31:58,800 --> 00:32:00,560 in case I'm ever on the gantry again. 841 00:32:00,560 --> 00:32:04,280 So, we'll see if that can come out tomorrow. 842 00:32:06,640 --> 00:32:11,000 It is time to get on to my chutney, sauce situation. 843 00:32:11,000 --> 00:32:14,600 It's very much a fusion sauce that I'm creating. 844 00:32:14,600 --> 00:32:17,600 A momo is a dumpling from Nepal. 845 00:32:17,600 --> 00:32:20,080 Because Nepal is between India and China, 846 00:32:20,080 --> 00:32:22,520 this sauce kind of combines those two cuisines. 847 00:32:22,520 --> 00:32:25,000 I'm sauteing garlic and ginger, 848 00:32:25,000 --> 00:32:27,880 getting these tomatoes in with a few spices, 849 00:32:27,880 --> 00:32:30,600 curry powder, coriander, bit of chicken stock. 850 00:32:32,520 --> 00:32:34,000 Stock. 851 00:32:34,000 --> 00:32:36,840 I find the sauce needs to be smooth. 852 00:32:36,840 --> 00:32:38,000 That's what the memory is. 853 00:32:38,000 --> 00:32:40,000 It was a little bit silky. 854 00:32:40,000 --> 00:32:42,080 So, I'm pouring in the tomato mixture. 855 00:32:42,080 --> 00:32:44,480 I'm adding some roasted sesame seeds 856 00:32:44,480 --> 00:32:47,600 because I remember this deep, nutty taste. 857 00:32:47,600 --> 00:32:50,200 Seven years ago, though, so I'm not sure how traditional. 858 00:32:50,200 --> 00:32:51,400 YumYum. 859 00:32:54,560 --> 00:32:56,440 AARON: My fish roulade is in the steamer. 860 00:32:56,440 --> 00:32:57,680 I'm working on my sauce now, 861 00:32:57,680 --> 00:32:59,560 and then I'll just have to do a little bit of garnishing. 862 00:32:59,560 --> 00:33:01,280 The flavour of the sauce is really important 863 00:33:01,280 --> 00:33:04,400 because of how light the roulade is. 864 00:33:04,400 --> 00:33:06,880 This sauce will amp up all of that seafood flavour, 865 00:33:06,880 --> 00:33:07,960 all of that umami, 866 00:33:07,960 --> 00:33:09,600 but also bring a silkiness 867 00:33:09,600 --> 00:33:11,000 and a different texture to the dish. 868 00:33:11,000 --> 00:33:12,560 I'm going to steam the mussels, 869 00:33:12,560 --> 00:33:14,360 use that juice, and then deglaze that 870 00:33:14,360 --> 00:33:16,960 with some Shaoxing wine, and really reduce that down. 871 00:33:18,320 --> 00:33:19,880 The prawn heads, as well, in there 872 00:33:19,880 --> 00:33:21,640 to bring out some of that seafoody flavour. 873 00:33:23,200 --> 00:33:25,400 I'm hoping that the flavours of the natural seafood 874 00:33:25,400 --> 00:33:27,440 and the umami of it really come through. 875 00:33:27,440 --> 00:33:29,360 Steam-work makes the dream work! 876 00:33:29,360 --> 00:33:31,280 Ten minutes to go! Nice. 877 00:33:31,280 --> 00:33:32,520 (APPLAUSE) Very nice. 878 00:33:37,360 --> 00:33:39,760 Steam-work makes the dream work. 879 00:33:39,760 --> 00:33:41,960 Got to commit. (LAUGHS) 880 00:33:44,320 --> 00:33:45,520 ANNABEL: Ooh! 881 00:33:45,520 --> 00:33:47,280 I want to serve the mussels, like, in a tin. 882 00:33:47,280 --> 00:33:48,760 I think that would be really fun. 883 00:33:48,760 --> 00:33:50,600 And it would be something that you might get served 884 00:33:50,600 --> 00:33:52,440 at a wine bar, have the crisps on the side. 885 00:33:52,440 --> 00:33:54,920 And you, like, layer it all up into one perfect bite. 886 00:33:54,920 --> 00:33:56,360 Alright, I've got this. 887 00:33:56,360 --> 00:33:59,360 Some of those mussels are starting to pop open, 888 00:33:59,360 --> 00:34:00,720 so I'm grabbing them out. 889 00:34:00,720 --> 00:34:02,120 I don't want them to overcook. 890 00:34:02,120 --> 00:34:03,720 Popping them in the escabeche. 891 00:34:03,720 --> 00:34:05,360 Hot, hot, hot, hot. 892 00:34:05,360 --> 00:34:07,880 Escabeche is like a tangy vinaigrette. 893 00:34:07,880 --> 00:34:10,640 It just adds some zing and some acidity, 894 00:34:10,640 --> 00:34:12,200 really lift up those mussels. 895 00:34:13,320 --> 00:34:14,840 Annabel. Hello. 896 00:34:14,840 --> 00:34:16,440 Whew! Big steamer girl or what? 897 00:34:16,440 --> 00:34:17,960 Uh...no. No? 898 00:34:17,960 --> 00:34:20,040 I like fried things, so I'm combining the two. 899 00:34:20,040 --> 00:34:21,160 (SOFIA LAUGHS) OK. 900 00:34:22,280 --> 00:34:23,760 Yum? 901 00:34:23,760 --> 00:34:25,280 Yum. Yum? 902 00:34:25,280 --> 00:34:27,160 Yum. Yum. Yeah, yum. 903 00:34:27,160 --> 00:34:29,880 You could have just put them in a pan, lid on, 904 00:34:29,880 --> 00:34:31,680 popped them open, and they're done. 905 00:34:31,680 --> 00:34:32,760 Yeah. 906 00:34:32,760 --> 00:34:34,960 Whereas is this, which is the showpiece 907 00:34:34,960 --> 00:34:36,520 and the challenge for today...? Yeah? 908 00:34:36,520 --> 00:34:38,240 Are you getting the best use out of it? 909 00:34:38,240 --> 00:34:40,160 Ooh. 910 00:34:40,160 --> 00:34:41,480 Do you feel you are? 911 00:34:51,968 --> 00:34:54,408 When we, like, decide what dishes we're going to taste... 912 00:34:54,408 --> 00:34:56,288 Yeah. ..there's a lot of different 913 00:34:56,288 --> 00:34:57,728 things that come into mind. Yeah. 914 00:34:57,728 --> 00:35:00,888 And one is making sure that you use this steamer basket 915 00:35:00,888 --> 00:35:02,888 in a decent way. 916 00:35:02,888 --> 00:35:04,208 Yeah. 917 00:35:04,208 --> 00:35:07,648 Andy's concern is that the dish doesn't really hero steaming. 918 00:35:07,648 --> 00:35:10,248 There's just an element that maybe is steamed, 919 00:35:10,248 --> 00:35:11,768 that it's not super obvious. 920 00:35:11,768 --> 00:35:13,208 I just don't want to add something to the dish 921 00:35:13,208 --> 00:35:14,608 just for the sake of it, just to, like... 922 00:35:14,608 --> 00:35:16,488 'Cause, otherwise, I still want it to be really yummy. 923 00:35:16,488 --> 00:35:17,568 So, I'm just going to think 924 00:35:17,568 --> 00:35:19,248 about how I'm going to make this more, like... 925 00:35:22,048 --> 00:35:25,048 And then, I'm like - this might be a bit cheeky - 926 00:35:25,048 --> 00:35:28,488 I'm gonna humour Andy, and I'm gonna serve the mussels 927 00:35:28,488 --> 00:35:31,368 in the steamer basket instead of the tin. 928 00:35:31,368 --> 00:35:32,888 Keep the shells. 929 00:35:32,888 --> 00:35:35,008 Andy can't argue 930 00:35:35,008 --> 00:35:38,128 that they don't hero the steamer basket 931 00:35:38,128 --> 00:35:41,008 if they're served in a steamer basket, 932 00:35:41,008 --> 00:35:43,488 and then they've been cooked in a steamer basket. 933 00:35:44,688 --> 00:35:46,888 Wow. It's like a sauna here. 934 00:35:46,888 --> 00:35:48,728 Please, guys, five minutes to go! 935 00:35:48,728 --> 00:35:50,568 Woo! Please, steam up! 936 00:35:50,568 --> 00:35:52,168 (APPLAUSE) 937 00:35:52,168 --> 00:35:54,728 Just making my mango salsa, getting that balanced. 938 00:35:54,728 --> 00:35:56,888 It's so important to Indian cuisine 939 00:35:56,888 --> 00:35:59,048 because you need sweet, tangy, sourness. 940 00:35:59,048 --> 00:36:00,768 You need that cohesive balance. 941 00:36:00,768 --> 00:36:02,088 The fish is cooking, 942 00:36:02,088 --> 00:36:05,008 so I'm gonna probably have to keep that in as long as I can. 943 00:36:05,008 --> 00:36:06,688 Oh, my God. 944 00:36:06,688 --> 00:36:08,728 I'm just making my pelmeni. 945 00:36:08,728 --> 00:36:10,568 I'm making them bright green. 946 00:36:10,568 --> 00:36:12,448 I hope this colour is gonna really kind of 947 00:36:12,448 --> 00:36:13,888 come through as well. 948 00:36:13,888 --> 00:36:15,008 And I'm actually gonna serve them 949 00:36:15,008 --> 00:36:16,928 in a broth because, normally, that's how you eat it. 950 00:36:16,928 --> 00:36:18,488 But today, I'm going to steam them 951 00:36:18,488 --> 00:36:19,928 and pour the broth over it. 952 00:36:19,928 --> 00:36:21,528 (SIGHS) 953 00:36:21,528 --> 00:36:22,768 Oh, wow. Well done. 954 00:36:28,128 --> 00:36:29,728 It's really yummy. 955 00:36:29,728 --> 00:36:32,448 I'm doing a charred yellow capsicum sauce. 956 00:36:32,448 --> 00:36:33,728 I really tried to work hard 957 00:36:33,728 --> 00:36:35,408 on getting some good flavour into that. 958 00:36:35,408 --> 00:36:37,888 And a fish mousse on top of a trout fillet. 959 00:36:39,568 --> 00:36:41,208 I really want this dish to be tasted, 960 00:36:41,208 --> 00:36:42,768 and I really want the judges to like it. 961 00:36:42,768 --> 00:36:44,208 And I really want them to send me 962 00:36:44,208 --> 00:36:45,968 up to the gantry tomorrow. 963 00:36:47,568 --> 00:36:48,888 OK. 964 00:36:48,888 --> 00:36:51,448 Lemon anglaise. Let's do it. 965 00:36:51,448 --> 00:36:55,448 I was expecting this to be a bit of an easy one today, 966 00:36:55,448 --> 00:36:59,808 but I've had to restart the sponge batter three times, 967 00:36:59,808 --> 00:37:02,368 so I'm on the back foot a bit, to be honest. 968 00:37:02,368 --> 00:37:05,888 The texture of this sponge is so important. 969 00:37:07,088 --> 00:37:10,368 You're looking for, like, a soft, fluffy cake. 970 00:37:10,368 --> 00:37:12,008 Um...no. 971 00:37:12,008 --> 00:37:17,088 Otherwise, it can lead to sort of mushiness in the middle, 972 00:37:17,088 --> 00:37:19,528 which would be an absolute disaster. 973 00:37:22,128 --> 00:37:24,048 Don't run out of steam now. 974 00:37:24,048 --> 00:37:26,248 Three minutes to go! (CHEERING AND APPLAUSE) 975 00:37:26,248 --> 00:37:27,368 Setting things on fire! 976 00:37:27,368 --> 00:37:29,328 Oh, my gosh. Let me take over. 977 00:37:29,328 --> 00:37:31,008 (LAUGHS) There's a lot going on today. 978 00:37:31,008 --> 00:37:33,128 Oh... Come on, come on, come on. 979 00:37:36,928 --> 00:37:38,168 LUKE: Oh, that's warm. 980 00:37:40,488 --> 00:37:43,088 AARON: Moment of truth - I have to cut into this roulade 981 00:37:43,088 --> 00:37:45,568 and hope that the prawns are cooked, 982 00:37:45,568 --> 00:37:47,768 that the fish isn't overcooked. 983 00:37:51,048 --> 00:37:52,888 Yeah, I think it's, like, bang-on. 984 00:37:52,888 --> 00:37:54,288 It's still juicy. 985 00:37:54,288 --> 00:37:55,808 I'm happy, 986 00:37:55,808 --> 00:37:58,448 but to get immunity and impress Dim Sim Lim, 987 00:37:58,448 --> 00:37:59,688 it has to be perfect. 988 00:37:59,688 --> 00:38:01,728 I taste it with a bit of the sauce, 989 00:38:01,728 --> 00:38:05,728 and I feel as though there's a lot of richness. 990 00:38:05,728 --> 00:38:07,528 It needs a bit of acidity. 991 00:38:07,528 --> 00:38:10,608 So, I decide to make a quick pickle 992 00:38:10,608 --> 00:38:12,208 with some daikon radish. 993 00:38:12,208 --> 00:38:16,728 I get the width of the ribbon to the width of the roulade, 994 00:38:16,728 --> 00:38:18,448 and from there, I'm just 995 00:38:18,448 --> 00:38:21,768 slowly wrapping it around the outside of the roulade. 996 00:38:28,008 --> 00:38:30,728 JACKIE: Yes. This one is actually working. 997 00:38:30,728 --> 00:38:33,008 LYDIA: We're balancing some sauces here. 998 00:38:34,448 --> 00:38:37,408 DOT: My momos are steaming, my sauce is saucing, 999 00:38:37,408 --> 00:38:40,048 and my chilli oil is coming together. 1000 00:38:40,048 --> 00:38:42,688 So, I'm gonna have a dish. That's great. 1001 00:38:42,688 --> 00:38:44,128 Oh! That's hot. 1002 00:38:44,128 --> 00:38:47,528 It's time to open the steamer. 1003 00:38:49,048 --> 00:38:50,128 And through the steam... 1004 00:38:51,848 --> 00:38:53,368 ..I see these beautiful momos. 1005 00:38:53,368 --> 00:38:55,128 They're done. 1006 00:38:55,128 --> 00:38:59,328 My chutney-curry sauce is tasting and looking great. 1007 00:38:59,328 --> 00:39:01,608 I've got a beautiful round plate. 1008 00:39:01,608 --> 00:39:03,208 I'm placing my sauce on the bottom, 1009 00:39:03,208 --> 00:39:04,848 topped with my momos. 1010 00:39:04,848 --> 00:39:08,368 And it's starting to look quite nice. 1011 00:39:08,368 --> 00:39:11,048 I'm happy. Hopefully, they want to try them today. 1012 00:39:11,048 --> 00:39:12,848 Come on, guys. One minute to go! 1013 00:39:12,848 --> 00:39:14,808 (APPLAUSE) 1014 00:39:16,768 --> 00:39:18,088 It's super soft. 1015 00:39:18,088 --> 00:39:20,088 I have no idea how I'm going to get it out of that thing, 1016 00:39:20,088 --> 00:39:21,488 to be honest. 1017 00:39:21,488 --> 00:39:24,968 My basil sponge cakes have been in the steamer 1018 00:39:24,968 --> 00:39:26,368 for as long as possible. 1019 00:39:26,368 --> 00:39:28,208 They're coming out. 1020 00:39:28,208 --> 00:39:31,048 So, in terms of texture, I'm really crossing my fingers. 1021 00:39:32,088 --> 00:39:33,368 We'll see. 1022 00:39:35,488 --> 00:39:37,048 VINNIE: Yeah, cool. OK. 1023 00:39:37,048 --> 00:39:38,648 I know all my flavours are there 1024 00:39:38,648 --> 00:39:40,568 and it tastes really, really good. 1025 00:39:40,568 --> 00:39:43,288 I put my Sicilian sughetto sauce at the bottom, 1026 00:39:43,288 --> 00:39:46,208 I've got my crispy cavolo nero around the outside, 1027 00:39:46,208 --> 00:39:48,528 and then I've got that perfectly steamed fish 1028 00:39:48,528 --> 00:39:50,128 that just flakes apart on top. 1029 00:39:50,128 --> 00:39:53,368 Keep the lid on! 30 seconds left to go! 1030 00:39:55,048 --> 00:39:57,408 That's set. That's actually set. 1031 00:39:58,888 --> 00:40:00,488 EMILY: Steam, steam, steam. 1032 00:40:00,488 --> 00:40:01,768 AARON: Just a bit of colour. 1033 00:40:04,568 --> 00:40:06,808 Righto, Time's up in ten... 1034 00:40:06,808 --> 00:40:10,688 JUDGES: Nine, eight, seven, 1035 00:40:10,688 --> 00:40:13,768 six, five, four, 1036 00:40:13,768 --> 00:40:17,528 three, two, one! 1037 00:40:17,528 --> 00:40:19,848 That's it, everybody! Well done! 1038 00:40:22,648 --> 00:40:25,448 Oh! That looks beautiful, as always. 1039 00:40:28,928 --> 00:40:30,208 They're raw. They're cooked? 1040 00:40:30,208 --> 00:40:32,488 I don't think so. 1041 00:40:32,488 --> 00:40:33,968 Hoo! 1042 00:40:33,968 --> 00:40:35,528 I think it looks really elegant. 1043 00:40:35,528 --> 00:40:37,368 I think it looks quite fine dining-esque. 1044 00:40:37,368 --> 00:40:39,768 Um, hopefully there's enough in there for them to taste. 1045 00:40:39,768 --> 00:40:41,808 CASPER: Ooh! 1046 00:40:41,808 --> 00:40:43,408 I think I've got a good chance of getting tasted. 1047 00:40:43,408 --> 00:40:44,968 Looking around, it's different enough, 1048 00:40:44,968 --> 00:40:47,048 so hopefully that helps it to stand out a little bit. 1049 00:40:47,048 --> 00:40:49,208 Um, if the flavours and everything are there, 1050 00:40:49,208 --> 00:40:50,688 we might be up at the top. 1051 00:40:50,688 --> 00:40:52,888 But honestly, it's really hinging 1052 00:40:52,888 --> 00:40:54,568 on these tamales being cooked. 1053 00:41:01,248 --> 00:41:03,328 Dim Sim Lim is in the house 1054 00:41:03,328 --> 00:41:07,328 and we tasked you to cook a dish with a steamed element in it. 1055 00:41:07,328 --> 00:41:09,328 First dish is... 1056 00:41:13,128 --> 00:41:14,728 ..Dot. Ooh! 1057 00:41:15,728 --> 00:41:18,088 Oh, my God! 1058 00:41:18,088 --> 00:41:19,368 Bring on the momos. 1059 00:41:22,288 --> 00:41:23,408 What have you made? 1060 00:41:23,408 --> 00:41:25,848 Today, I've made chicken momos. 1061 00:41:25,848 --> 00:41:27,848 It's a Nepalese dumpling. 1062 00:41:27,848 --> 00:41:29,048 And then I've made 1063 00:41:29,048 --> 00:41:31,488 tomato chutney kind of curry sauce. 1064 00:41:31,488 --> 00:41:34,528 And then a chilli oil as well for on top. 1065 00:41:37,088 --> 00:41:38,448 Shall we do it? Shall we? 1066 00:41:38,448 --> 00:41:39,648 Yeah! Yes. 1067 00:42:09,648 --> 00:42:11,608 That skin is perfection. 1068 00:42:11,608 --> 00:42:13,568 You can see through it. 1069 00:42:13,568 --> 00:42:15,808 The filling on the inside makes it super meaty 1070 00:42:15,808 --> 00:42:17,728 and it's still juicy. 1071 00:42:17,728 --> 00:42:18,968 It's just a very meaty dumpling. 1072 00:42:18,968 --> 00:42:22,328 And I thought it would be dry when I saw you cooking up there, 1073 00:42:22,328 --> 00:42:25,008 but because your sauce just complements it so well 1074 00:42:25,008 --> 00:42:27,408 and it's not too thick, not too thin, 1075 00:42:27,408 --> 00:42:30,088 it just covers it after you've taken a bite. 1076 00:42:33,008 --> 00:42:35,088 So you've done a great job. Thank you. 1077 00:42:36,568 --> 00:42:38,968 They are delicious! 1078 00:42:38,968 --> 00:42:40,448 Yay! 1079 00:42:40,448 --> 00:42:44,248 The texture of your filling is absolutely spot on. 1080 00:42:44,248 --> 00:42:46,568 I love that you listened as well 1081 00:42:46,568 --> 00:42:48,288 and you took on board that demonstration. 1082 00:42:48,288 --> 00:42:50,128 Also, the wrappers on that, 1083 00:42:50,128 --> 00:42:52,928 the way they kind of come into that tornado, 1084 00:42:52,928 --> 00:42:55,648 they're as delicious as they are appealing to look at. 1085 00:42:57,048 --> 00:42:58,648 I think you've absolutely smashed this. 1086 00:42:58,648 --> 00:43:00,608 Well done. Thank you. 1087 00:43:00,608 --> 00:43:03,528 Dot, you just continue to surprise. 1088 00:43:03,528 --> 00:43:06,848 I feel Like dumplings was a pretty obvious choice to go, 1089 00:43:06,848 --> 00:43:08,688 but then you've just flipped it on its head 1090 00:43:08,688 --> 00:43:09,808 and given us something 1091 00:43:09,808 --> 00:43:11,888 that we probably would never have expected. 1092 00:43:11,888 --> 00:43:13,288 You burst inside of it, 1093 00:43:13,288 --> 00:43:16,208 and it is just jammed full of flavour. 1094 00:43:16,208 --> 00:43:19,248 And then the sauce - like, stunning. 1095 00:43:19,248 --> 00:43:22,048 It is just ripping with flavour. 1096 00:43:22,048 --> 00:43:23,608 Great work. Thank you. 1097 00:43:23,608 --> 00:43:25,248 I think every component here 1098 00:43:25,248 --> 00:43:27,848 does its job really, really well. 1099 00:43:27,848 --> 00:43:29,648 It's brilliant! 1100 00:43:29,648 --> 00:43:31,768 Ah! It is Dot full steam. 1101 00:43:31,768 --> 00:43:33,408 Well done. 1102 00:43:36,248 --> 00:43:37,848 Actually, I'm going to have some more of this. 1103 00:43:37,848 --> 00:43:39,608 Mm. 1104 00:43:39,608 --> 00:43:42,408 Well done! Well done. 1105 00:43:42,408 --> 00:43:44,048 Next one... 1106 00:43:48,168 --> 00:43:50,848 ..Annabel, please. 1107 00:43:52,048 --> 00:43:53,328 Oh, did he say me? 1108 00:43:53,328 --> 00:43:57,448 I am very surprised that I'm being tasted today. 1109 00:43:57,448 --> 00:43:59,168 I thought they said your name! 1110 00:43:59,168 --> 00:44:00,728 Although I tried to pivot, 1111 00:44:00,728 --> 00:44:04,608 I didn't actually kind of do anything different 1112 00:44:04,608 --> 00:44:07,528 other than just, like, serve it in a steamer basket. 1113 00:44:09,048 --> 00:44:10,848 I'm hoping that they can just, like, 1114 00:44:10,848 --> 00:44:13,848 enjoy this little one-bite wonder, 1115 00:44:13,848 --> 00:44:16,048 but I don't know where this is gonna land. 1116 00:44:16,048 --> 00:44:17,568 Oh... 1117 00:44:28,960 --> 00:44:31,400 You couldn't look any more sus and sheepish. 1118 00:44:31,400 --> 00:44:33,640 I'm really surprised. 1119 00:44:33,640 --> 00:44:35,960 Yeah, I'm surprised that I'm getting tasted, 1120 00:44:35,960 --> 00:44:37,640 but pleasantly surprised. 1121 00:44:37,640 --> 00:44:40,440 So, Annabel, what is your dish? 1122 00:44:40,440 --> 00:44:42,600 Some steamed mussels 1123 00:44:42,600 --> 00:44:46,480 tossed through an escabeche dressing. 1124 00:44:46,480 --> 00:44:48,840 And then I've got a roasted garlic aioli 1125 00:44:48,840 --> 00:44:50,120 and some crisps. 1126 00:44:50,120 --> 00:44:52,640 The reason we are tasting your dish 1127 00:44:52,640 --> 00:44:55,320 is because it's quite intriguing. 1128 00:44:55,320 --> 00:44:57,520 So, let's see. 1129 00:45:15,560 --> 00:45:18,200 First, I would like to say you took a massive gamble, 1130 00:45:18,200 --> 00:45:19,320 steaming mussels, 1131 00:45:19,320 --> 00:45:22,160 because I think, technically, it's a nightmare. 1132 00:45:23,560 --> 00:45:25,280 But I think I've got to say you've done 1133 00:45:25,280 --> 00:45:29,200 a pretty good job on the steaming situation. 1134 00:45:29,200 --> 00:45:31,080 They are cooked properly. 1135 00:45:31,080 --> 00:45:33,360 Yeah, I think the mussels are actually done really well. 1136 00:45:33,360 --> 00:45:35,040 I think they're perfectly cooked 1137 00:45:35,040 --> 00:45:37,520 and I found them really flavourful. 1138 00:45:37,520 --> 00:45:40,760 There was just this really light, lovely kind of zinginess 1139 00:45:40,760 --> 00:45:42,840 and freshness to the mussel. 1140 00:45:42,840 --> 00:45:44,960 And then the chips were really crispy. 1141 00:45:46,240 --> 00:45:49,160 And then with your steamer basket... 1142 00:45:49,160 --> 00:45:50,440 Yeah. 1143 00:45:50,440 --> 00:45:52,920 I think there's an idea there somewhere, 1144 00:45:52,920 --> 00:45:54,560 you know, for you to rework. 1145 00:45:56,080 --> 00:45:57,760 Like, the steaming element is like, 1146 00:45:57,760 --> 00:45:59,520 yeah, you know, you steamed the mussels. 1147 00:45:59,520 --> 00:46:01,480 (LAUGHS) Can you tell? 1148 00:46:01,480 --> 00:46:03,120 Cause I was just like, "Alright, I'll just do this." 1149 00:46:03,120 --> 00:46:04,640 "Must make it steamier!" 1150 00:46:04,640 --> 00:46:05,880 Yeah. 1151 00:46:05,880 --> 00:46:07,440 Full respect. I think it was a pretty cheeky move 1152 00:46:07,440 --> 00:46:09,680 and I don't mind it. 1153 00:46:11,240 --> 00:46:13,040 I am grateful that I got tasted 1154 00:46:13,040 --> 00:46:15,240 because I think, like, any feedback in this kitchen 1155 00:46:15,240 --> 00:46:16,720 is, like, so valuable 1156 00:46:16,720 --> 00:46:18,000 and I will take it on board 1157 00:46:18,000 --> 00:46:19,600 and go home and reflect. 1158 00:46:19,600 --> 00:46:21,400 And I'll definitely work on this dish 1159 00:46:21,400 --> 00:46:23,240 because I think it does have legs. 1160 00:46:23,240 --> 00:46:24,880 It's good to learn. 1161 00:46:24,880 --> 00:46:26,600 Next up, Hannah! 1162 00:46:26,600 --> 00:46:28,880 HANNAH: We have trout, steamed, 1163 00:46:28,880 --> 00:46:31,280 with a dill and basil mousse on top 1164 00:46:31,280 --> 00:46:34,680 and a charred capsicum sauce. 1165 00:46:34,680 --> 00:46:36,960 There's, like, a lot of technique going on here, 1166 00:46:36,960 --> 00:46:40,760 both with the mousse on top of the trout and also the sauce. 1167 00:46:40,760 --> 00:46:42,520 You can definitely taste the complexity 1168 00:46:42,520 --> 00:46:43,720 of you nursing that thing 1169 00:46:43,720 --> 00:46:46,120 from basically the start to the finish. 1170 00:46:46,120 --> 00:46:48,080 Pat! 1171 00:46:48,080 --> 00:46:49,560 PAT: I've made a prawn mousse ballotine 1172 00:46:49,560 --> 00:46:51,000 wrapped in a zucchini, 1173 00:46:51,000 --> 00:46:54,120 steamed lobster tail and charred capsicum sauce. 1174 00:46:54,120 --> 00:46:55,320 Oh, look at that. Tss! 1175 00:46:55,320 --> 00:46:57,760 Impeccable, your ballotine. 1176 00:46:57,760 --> 00:47:00,400 I think you've done an amazing job, actually. 1177 00:47:00,400 --> 00:47:02,520 Your mixture is fantastic. 1178 00:47:02,520 --> 00:47:05,240 Your lobster is steamed so perfectly. 1179 00:47:05,240 --> 00:47:07,720 You make me happy. Thank you. 1180 00:47:07,720 --> 00:47:09,280 ANDY: Petro. PETRO: Ooh. 1181 00:47:09,280 --> 00:47:12,800 I made a banana leaf steamed kingfish, 1182 00:47:12,800 --> 00:47:16,240 cashew rice and a mango chutney. 1183 00:47:16,240 --> 00:47:17,960 SOFIA: I love your masala. 1184 00:47:17,960 --> 00:47:19,400 I think the mint in that 1185 00:47:19,400 --> 00:47:20,760 has just really lifted everything. 1186 00:47:20,760 --> 00:47:22,440 You've also thought about the balance there. 1187 00:47:22,440 --> 00:47:25,160 Adding that sweet mango really rounds out 1188 00:47:25,160 --> 00:47:27,800 the acidity in your dish and just makes it a joy to eat. 1189 00:47:27,800 --> 00:47:29,280 Miin. 1190 00:47:30,440 --> 00:47:32,560 MIIN: I've made otak-otak. 1191 00:47:32,560 --> 00:47:35,680 So it's a spiced fish custard. 1192 00:47:37,440 --> 00:47:40,000 As you guys know, I'm from Malaysia, so when I had this, 1193 00:47:40,000 --> 00:47:42,800 it was on the streets of Asia, grilled over the fire. 1194 00:47:42,800 --> 00:47:44,840 I think this is a very smart version, 1195 00:47:44,840 --> 00:47:47,400 very home cooked version that's not so intense. 1196 00:47:47,400 --> 00:47:49,240 I think the flavours are perfect, 1197 00:47:49,240 --> 00:47:51,000 but the fish is a little bit dry. 1198 00:47:51,000 --> 00:47:52,920 It should have been a little bit fattier fish. 1199 00:47:52,920 --> 00:47:54,600 Other than that, beautiful dish. 1200 00:47:54,600 --> 00:47:55,840 Thank you. 1201 00:47:57,440 --> 00:48:00,600 Next dish we'd love to taste is Casper's! 1202 00:48:02,880 --> 00:48:04,680 CASPER: Hearing my name, super excited. 1203 00:48:04,680 --> 00:48:06,160 I'm really proud of this dish. 1204 00:48:06,160 --> 00:48:07,840 So I just want to go up there 1205 00:48:07,840 --> 00:48:09,320 and get that feedback 1206 00:48:09,320 --> 00:48:11,560 and hopefully get that shot at immunity today. 1207 00:48:11,560 --> 00:48:13,040 Here we go. 1208 00:48:19,880 --> 00:48:22,480 Casper, what a mysterious-looking dish. 1209 00:48:22,480 --> 00:48:23,800 What have you made? 1210 00:48:23,800 --> 00:48:25,760 I've made tamales. Like, sweet tamales. 1211 00:48:25,760 --> 00:48:29,680 Inside there's coconut-spiked masa mix, 1212 00:48:29,680 --> 00:48:30,880 hibiscus flowers, 1213 00:48:30,880 --> 00:48:34,800 and then I've got a horchata custard on the side 1214 00:48:34,800 --> 00:48:38,840 and a compressed pineapple salsa. 1215 00:48:40,680 --> 00:48:42,000 Shall we taste? Shall we? 1216 00:48:45,320 --> 00:48:47,320 Oh, the little babies. It's a corn! 1217 00:49:11,640 --> 00:49:13,360 Casper, 1218 00:49:13,360 --> 00:49:15,360 because you have been so inventive, 1219 00:49:15,360 --> 00:49:17,840 I don't really have any point of reference for this... 1220 00:49:19,280 --> 00:49:21,920 ..except to say that it's absolutely delicious. 1221 00:49:23,600 --> 00:49:25,240 This is unbelievable. 1222 00:49:25,240 --> 00:49:27,280 Oh. I friggin' love it. 1223 00:49:27,280 --> 00:49:28,560 I think it is just genius, 1224 00:49:28,560 --> 00:49:30,680 the way you've combined these flavours together. 1225 00:49:30,680 --> 00:49:35,080 You've got kind of comforting milky flavours 1226 00:49:35,080 --> 00:49:38,760 with the toastiness of the coconut, 1227 00:49:38,760 --> 00:49:41,600 and then these little pangs of sweetness, 1228 00:49:41,600 --> 00:49:43,760 sourness and char from the hibiscus 1229 00:49:43,760 --> 00:49:46,080 and the pineapple put together. 1230 00:49:46,080 --> 00:49:48,920 This is honestly a match made in heaven. 1231 00:49:48,920 --> 00:49:52,240 I'm obsessed with this dish. I think you did such a good job. 1232 00:49:53,760 --> 00:49:55,760 I think the beauty of you in this competition 1233 00:49:55,760 --> 00:49:59,080 is you have this knack of being able to be super clever, 1234 00:49:59,080 --> 00:50:01,720 you know, and come up with really original ideas, 1235 00:50:01,720 --> 00:50:04,600 but then also your execution on those ideas. 1236 00:50:04,600 --> 00:50:06,280 You could go anywhere in this competition. 1237 00:50:06,280 --> 00:50:09,640 Oh, yeah. Well done. Thank you. 1238 00:50:11,400 --> 00:50:13,200 I'm feeling stoked after hearing the feedback. 1239 00:50:13,200 --> 00:50:14,680 It's extremely validating. 1240 00:50:14,680 --> 00:50:16,040 And I think I do have 1241 00:50:16,040 --> 00:50:17,720 a real good shot at immunity today. 1242 00:50:17,720 --> 00:50:18,720 Well done. 1243 00:50:18,720 --> 00:50:19,720 Next up... 1244 00:50:24,320 --> 00:50:26,080 ..Vinnie. 1245 00:50:34,760 --> 00:50:38,320 VINNIE: Steaming is not my preferred way of cooking, 1246 00:50:38,320 --> 00:50:40,400 but this dish brings a lot of nostalgia to me, 1247 00:50:40,400 --> 00:50:44,040 and I've elevated it in ways that I normally wouldn't. 1248 00:50:44,040 --> 00:50:46,520 So I really hope the judges see the amount of thought 1249 00:50:46,520 --> 00:50:48,400 and creativity that I've put into this dish. 1250 00:50:54,240 --> 00:50:55,720 OK, Vinnie, what did you cook? 1251 00:50:55,720 --> 00:50:57,800 Today I've made a steamed snapper 1252 00:50:57,800 --> 00:51:00,280 on a Sicilian sughetto, 1253 00:51:00,280 --> 00:51:04,200 with some fried cavolo nero and a burnt orange oil. 1254 00:51:04,200 --> 00:51:06,080 What was kind of the plan of attack 1255 00:51:06,080 --> 00:51:08,000 when you realised that you had to cook 1256 00:51:08,000 --> 00:51:09,240 out of a steamer basket? 1257 00:51:09,240 --> 00:51:12,080 Yeah, well, the only things I've really had 1258 00:51:12,080 --> 00:51:14,240 are frozen dimmies out of a steamer basket, 1259 00:51:14,240 --> 00:51:18,320 so not really my forte of cooking, 1260 00:51:18,320 --> 00:51:20,800 but I thought, "You know what? Nostalgia Week." 1261 00:51:20,800 --> 00:51:23,560 Really, this dish reminds me of, like, a dish 1262 00:51:23,560 --> 00:51:25,720 when I was a kid that my nonna would cook 1263 00:51:25,720 --> 00:51:27,600 in, like, a sauce. 1264 00:51:27,600 --> 00:51:28,880 So it'd be poached in the sauce. Yeah. 1265 00:51:28,880 --> 00:51:31,240 So it's like a similar way of cooking it. 1266 00:51:31,240 --> 00:51:33,160 And the flavours are very nostalgic for me. 1267 00:51:33,160 --> 00:51:35,920 I love that you've got a connection to the dish, 1268 00:51:35,920 --> 00:51:37,400 and I'm looking forward to see 1269 00:51:37,400 --> 00:51:38,760 how that transferred onto the plate. 1270 00:51:50,200 --> 00:51:52,840 In terms of flavours, you are faultless. 1271 00:51:54,240 --> 00:51:57,600 And also the ingredients you use to make flavours 1272 00:51:57,600 --> 00:51:59,560 are perfectly chosen too. 1273 00:51:59,560 --> 00:52:02,440 I think for me the fish was great. 1274 00:52:02,440 --> 00:52:06,720 Using the kale, good choice. Nice and crispy. 1275 00:52:06,720 --> 00:52:08,480 We love the way you are, so just keep going. 1276 00:52:08,480 --> 00:52:09,720 Thank you. 1277 00:52:09,720 --> 00:52:11,040 My twin. 1278 00:52:12,240 --> 00:52:13,480 From another country. 1279 00:52:14,880 --> 00:52:17,600 I love the sauce. I love the tartness from it. 1280 00:52:17,600 --> 00:52:20,480 The capers in there, little pops in the sauce is pretty nice. 1281 00:52:20,480 --> 00:52:22,320 The fish is steamed perfectly. 1282 00:52:22,320 --> 00:52:24,760 I think the dish is very well balanced in flavour. 1283 00:52:24,760 --> 00:52:26,080 Really good. 1284 00:52:26,080 --> 00:52:28,400 Yeah, the brief was to steam... 1285 00:52:28,400 --> 00:52:29,400 To steam! 1286 00:52:29,400 --> 00:52:31,920 ..and you've tied in nostalgia as well. 1287 00:52:31,920 --> 00:52:33,920 So you didn't have to, but props. 1288 00:52:33,920 --> 00:52:35,840 Thank you very much. Thank you. 1289 00:52:39,680 --> 00:52:41,160 Thanks, man. 1290 00:52:41,160 --> 00:52:42,640 Well done. Well done. 1291 00:52:42,640 --> 00:52:44,280 Good stuff, Vinnie. Well done, mate. 1292 00:52:44,280 --> 00:52:45,360 That was good feedback. 1293 00:52:45,360 --> 00:52:46,720 SOFIA: Next up... 1294 00:52:50,000 --> 00:52:51,480 ..Grace! 1295 00:52:52,760 --> 00:52:55,320 GRACE: Winning immunity would just be incredible. 1296 00:52:55,320 --> 00:52:57,320 The further we get in the competition, 1297 00:52:57,320 --> 00:52:58,920 the more important immunity is. 1298 00:52:58,920 --> 00:53:00,200 Hi. 1299 00:53:00,200 --> 00:53:01,480 My cake's looking great. 1300 00:53:01,480 --> 00:53:02,760 It's really fun and playful, 1301 00:53:02,760 --> 00:53:07,400 but I really hope it's, like, light and airy. 1302 00:53:07,400 --> 00:53:09,240 So cute. So cute! 1303 00:53:09,240 --> 00:53:10,640 What have you made? 1304 00:53:10,640 --> 00:53:15,600 I've made a basil steamed sponge with a lemon anglaise. 1305 00:53:29,920 --> 00:53:32,000 Wow, that looks lovely. 1306 00:53:49,560 --> 00:53:50,600 Grace... 1307 00:53:53,440 --> 00:53:57,600 You are a lean, green steaming machine! 1308 00:54:00,600 --> 00:54:03,440 That is such a special little cake. 1309 00:54:04,640 --> 00:54:07,160 It is really light and spongy, 1310 00:54:07,160 --> 00:54:10,160 but it's also got so much moisture in the middle 1311 00:54:10,160 --> 00:54:12,400 that there's almost a fudginess to it, 1312 00:54:12,400 --> 00:54:14,000 even though it's really airy. 1313 00:54:14,000 --> 00:54:15,800 And there's something about the combination 1314 00:54:15,800 --> 00:54:19,880 of that perfectly smooth lemon anglaise and the basil, 1315 00:54:19,880 --> 00:54:21,200 I adore it. 1316 00:54:21,200 --> 00:54:22,200 Thank you. 1317 00:54:23,360 --> 00:54:25,840 Steaming is such a delicate process. 1318 00:54:25,840 --> 00:54:27,760 I think you've really nailed this one. 1319 00:54:27,760 --> 00:54:31,560 I would have never thought to use basil for a sponge cake, 1320 00:54:31,560 --> 00:54:32,720 but using basil, 1321 00:54:32,720 --> 00:54:35,080 and I can just taste that hint of it at the end, 1322 00:54:35,080 --> 00:54:38,440 and that sponge is just so soft. 1323 00:54:38,440 --> 00:54:41,680 I can see why you went through three batters 1324 00:54:41,680 --> 00:54:44,440 to get it perfect, but you've done an amazing job. 1325 00:54:44,440 --> 00:54:47,480 It's perfectly balanced for the steaming challenge. 1326 00:54:47,480 --> 00:54:49,240 Thank you. Thanks. Thank you. 1327 00:54:52,120 --> 00:54:53,640 Yay! 1328 00:54:53,640 --> 00:54:56,480 The last dish we'd like to taste belongs to... 1329 00:55:02,720 --> 00:55:04,000 ..Aaron! 1330 00:55:09,480 --> 00:55:11,520 AARON: With it being the final tasting, 1331 00:55:11,520 --> 00:55:12,960 I'm really hoping that 1332 00:55:12,960 --> 00:55:15,360 each morsel packs flavour. 1333 00:55:16,600 --> 00:55:17,840 JEAN-CHRISTOPHE: Ooh-la-la. 1334 00:55:18,880 --> 00:55:21,400 As we say in English, this is going to be tough to portion. 1335 00:55:22,600 --> 00:55:24,240 Sorry. 1336 00:55:24,240 --> 00:55:27,160 It's an interesting and intriguing-looking dish, 1337 00:55:27,160 --> 00:55:30,320 but it has to be cooked perfectly. 1338 00:55:30,320 --> 00:55:32,280 You can easily overcook the fish, 1339 00:55:32,280 --> 00:55:33,800 undercook the mousse, 1340 00:55:33,800 --> 00:55:36,640 and not having the daikon to be even crispy. 1341 00:55:37,680 --> 00:55:40,480 So do you think this is going to be good enough? 1342 00:55:52,216 --> 00:55:54,496 Aaron, what have you made? 1343 00:55:54,496 --> 00:55:57,896 I've made a fish roulade with snapper and a prawn farce. 1344 00:55:57,896 --> 00:55:59,656 I've wrapped it with pickled daikon, 1345 00:55:59,656 --> 00:56:02,976 and I've made a clam and prawn head butter sauce 1346 00:56:02,976 --> 00:56:05,336 with herb oil on the side as well. 1347 00:56:08,496 --> 00:56:11,296 It's down to the test, the flavours 1348 00:56:11,296 --> 00:56:13,736 and the texture between all of them. 1349 00:56:16,256 --> 00:56:17,576 So good luck to you. 1350 00:56:17,576 --> 00:56:18,816 Thank you, Chef. 1351 00:56:47,616 --> 00:56:50,576 You are very driven, aren't you? 1352 00:56:50,576 --> 00:56:53,136 Yes, Chef. I can see that. 1353 00:56:53,136 --> 00:56:55,296 I can see you really want to become a chef. 1354 00:56:57,336 --> 00:57:01,216 Well, I think in front of me 1355 00:57:01,216 --> 00:57:02,456 I can see a chef. 1356 00:57:03,456 --> 00:57:07,336 This is un-be-liev-able. 1357 00:57:07,336 --> 00:57:08,536 Honestly. 1358 00:57:08,536 --> 00:57:10,376 You are... 1359 00:57:10,376 --> 00:57:11,616 (APPLAUSE DROWNS SPEECH) 1360 00:57:11,616 --> 00:57:12,976 Thank you so much. 1361 00:57:14,576 --> 00:57:19,376 It is remarkable the way you managed to prepare this. 1362 00:57:19,376 --> 00:57:21,096 Look, I'm becoming emotional now. 1363 00:57:22,256 --> 00:57:25,056 There is three elements into your roulade, 1364 00:57:25,056 --> 00:57:27,096 which is not easy to get it cooked on time 1365 00:57:27,096 --> 00:57:28,616 with the mousse and the fish, 1366 00:57:28,616 --> 00:57:30,656 and you still managed to do a fantastic job. 1367 00:57:30,656 --> 00:57:32,776 The prawn in the middle tastes superb. 1368 00:57:32,776 --> 00:57:34,456 It's cooked perfectly. 1369 00:57:34,456 --> 00:57:36,936 Your sauce - oh! 1370 00:57:37,976 --> 00:57:40,976 You can actually count every single prawn head, 1371 00:57:40,976 --> 00:57:43,856 how happy they were to be into the stock 1372 00:57:43,856 --> 00:57:47,336 and to become a veloute with the right seasoning, 1373 00:57:47,336 --> 00:57:48,776 the right colour. 1374 00:57:48,776 --> 00:57:51,296 You've done an amazing job and I hope you realise that. 1375 00:57:51,296 --> 00:57:53,376 So thank you so much for that experience. 1376 00:57:55,016 --> 00:57:57,496 Pretty big when, like, you know, Jean-Christophe, 1377 00:57:57,496 --> 00:57:59,616 who made a career out of French technique... 1378 00:57:59,616 --> 00:58:00,976 He's a Michelin Star chef. 1379 00:58:00,976 --> 00:58:02,216 Yeah, I realise! 1380 00:58:02,216 --> 00:58:06,496 He's seen and done it all and you've fully impressed him. 1381 00:58:09,736 --> 00:58:11,136 This sauce... 1382 00:58:11,136 --> 00:58:13,416 ..I love. 1383 00:58:13,416 --> 00:58:15,536 Like, I can't love it anymore. 1384 00:58:15,536 --> 00:58:19,456 I can see your identity in this sauce. 1385 00:58:19,456 --> 00:58:22,816 For me, taking, like, the French base of the sauce 1386 00:58:22,816 --> 00:58:25,696 with the clams and the prawn heads as well, 1387 00:58:25,696 --> 00:58:29,136 and then hitting it with the Shaoxing wine is, like, 1388 00:58:29,136 --> 00:58:31,296 that's you, that's your personality. 1389 00:58:31,296 --> 00:58:33,496 Who you might become if you continue 1390 00:58:33,496 --> 00:58:37,296 to execute dishes like this is a very, very, very good chef. 1391 00:58:37,296 --> 00:58:38,536 Thank you. 1392 00:58:38,536 --> 00:58:40,216 You know, you've got the French in there, 1393 00:58:40,216 --> 00:58:43,096 you've got the Chinese in there and, for me, that's one of 1394 00:58:43,096 --> 00:58:45,256 my favourite types of cuisines ever. 1395 00:58:45,256 --> 00:58:47,456 I think the dish is actually... It's very well balanced. 1396 00:58:47,456 --> 00:58:49,736 You've got the spice, you've got the prawn heads, 1397 00:58:49,736 --> 00:58:51,936 which is very, very aromatic. 1398 00:58:51,936 --> 00:58:53,216 And after you swallow it all, 1399 00:58:53,216 --> 00:58:55,896 after you've finished it, you've got that hit 1400 00:58:55,896 --> 00:58:59,216 of scallion oil that just coats your tongue. 1401 00:58:59,216 --> 00:59:00,816 And I think that dish is amazing. 1402 00:59:00,816 --> 00:59:02,736 Thank you so much. JEAN-CHRISTOPHE: Well done, Aaron. 1403 00:59:02,736 --> 00:59:04,176 Thank you so much. Thank you. 1404 00:59:06,976 --> 00:59:08,456 Amazing. 1405 00:59:11,856 --> 00:59:14,576 It's the coolest feedback. Well done. 1406 00:59:21,056 --> 00:59:24,896 I think the MasterChef kitchen today showed extreme creativity, 1407 00:59:24,896 --> 00:59:26,256 and I'm very, very happy for that. 1408 00:59:26,256 --> 00:59:28,096 It's something that I grew up doing, 1409 00:59:28,096 --> 00:59:31,216 and I'm just so glad that I got to share it all with you guys. 1410 00:59:31,216 --> 00:59:34,456 Thank you for bringing your expertise and YumYum... 1411 00:59:34,456 --> 00:59:37,256 Yeah! ..to the MasterChef kitchen! 1412 00:59:37,256 --> 00:59:39,296 (WHOOPING) 1413 00:59:45,576 --> 00:59:50,336 There was a few of you who really impressed us, 1414 00:59:50,336 --> 00:59:52,936 but we could only choose two. 1415 00:59:54,936 --> 00:59:58,856 First top dish belonged to... 1416 01:00:03,496 --> 01:00:04,776 ..Dot. 1417 01:00:09,536 --> 01:00:12,656 Your momos were amazing 1418 01:00:12,656 --> 01:00:15,176 and your sauce was beautiful. 1419 01:00:15,176 --> 01:00:17,136 Congratulations. Thank you. 1420 01:00:17,136 --> 01:00:21,176 The second top dish was very hard to choose. 1421 01:00:22,376 --> 01:00:27,376 But then it came down to the one who used the most techniques. 1422 01:00:31,456 --> 01:00:32,736 Aaron! 1423 01:00:32,736 --> 01:00:34,856 (CHEERING) 1424 01:00:36,976 --> 01:00:40,936 Your fish roulade was steamed perfectly, 1425 01:00:40,936 --> 01:00:44,616 and the flavour was fan-tas-tic! 1426 01:00:46,856 --> 01:00:48,816 Dot, Aaron - hoo! - 1427 01:00:48,816 --> 01:00:51,856 you're both safe from tomorrow's elimination. 1428 01:00:51,856 --> 01:00:54,536 You'll be watching from the gantry, safe as houses. 1429 01:00:54,536 --> 01:00:57,216 Unfortunately, the rest of you will be fighting 1430 01:00:57,216 --> 01:00:58,616 to stay in the competition. 1431 01:00:58,616 --> 01:01:00,496 Go home, get some rest, 1432 01:01:00,496 --> 01:01:04,016 and we will see you for a massive elimination tomorrow. 1433 01:01:04,016 --> 01:01:05,736 Goodnight. SOFIA: Goodnight, everyone. 1434 01:01:11,256 --> 01:01:12,616 Thanks, guys. 1435 01:01:14,016 --> 01:01:16,496 Proud of you, mate. 1436 01:01:16,496 --> 01:01:20,296 VOICEOVER: Tomorrow night, Nostalgia Week continues 1437 01:01:20,296 --> 01:01:23,296 with a family tree that brings 1438 01:01:23,296 --> 01:01:25,456 a flood of emotion... 1439 01:01:25,456 --> 01:01:28,136 My dad's in that photo. He passed away a few years ago. 1440 01:01:28,136 --> 01:01:29,456 Sorry. 1441 01:01:33,176 --> 01:01:35,696 ..but also a twist. 1442 01:01:35,696 --> 01:01:37,936 We will be giving the top dish... 1443 01:01:37,936 --> 01:01:39,656 ..$10,000! 1444 01:01:39,656 --> 01:01:41,856 (CONTESTANTS GASP) 1445 01:01:43,216 --> 01:01:45,096 LUKE: I've gone from thinking I just want to play it safe 1446 01:01:45,096 --> 01:01:46,256 and stay out of elimination, 1447 01:01:46,256 --> 01:01:47,776 to "You're not gonna win 1448 01:01:47,776 --> 01:01:49,176 "$10,000 playing it safe." 1449 01:01:49,176 --> 01:01:51,896 But the bottom dish 1450 01:01:51,896 --> 01:01:53,736 will be going home. 1451 01:01:53,736 --> 01:01:55,256 Come on! Oh, my God. 1452 01:01:55,256 --> 01:01:56,376 Oh, no, oh, no! 1453 01:01:56,376 --> 01:01:58,256 It is a huge fail. 1454 01:02:00,136 --> 01:02:02,136 Captions by Red Bee Media