1 00:00:07,241 --> 00:00:09,206 Previously on MasterChef Australia.... 2 00:00:09,310 --> 00:00:11,965 Please welcome Adriano Zumbo! 3 00:00:13,448 --> 00:00:17,344 ..Sweet Week brought a swag of excitement. 4 00:00:17,448 --> 00:00:18,448 Fish sauce. 5 00:00:20,275 --> 00:00:21,206 Kombu. 6 00:00:23,413 --> 00:00:24,413 Barberry. 7 00:00:24,517 --> 00:00:26,724 Ooh! Oh, yeah! 8 00:00:26,827 --> 00:00:30,379 ..and their cooking hit the sweet spot... 9 00:00:30,482 --> 00:00:32,103 This is on the money, so well done. 10 00:00:32,206 --> 00:00:34,103 I freaking love this. 11 00:00:34,206 --> 00:00:36,068 Bing, bang, boom! 12 00:00:36,172 --> 00:00:40,275 ..then Jess Lemon was unbeatable in Beat The Chef. 13 00:00:42,655 --> 00:00:45,448 And their first taste test elimination 14 00:00:45,551 --> 00:00:48,413 was the end of the journey for Jackie. 15 00:00:48,517 --> 00:00:50,620 This has been the wildest ride, 16 00:00:50,724 --> 00:00:52,965 and I feel so lucky and so grateful. 17 00:00:53,068 --> 00:00:57,068 Tonight, we kick off Masters Week 18 00:00:57,172 --> 00:01:00,517 with an icon of the industry. 19 00:01:16,241 --> 00:01:17,758 Let's do it, team. 20 00:01:17,862 --> 00:01:19,586 Hello! 21 00:01:19,689 --> 00:01:21,206 Oh! 22 00:01:22,310 --> 00:01:24,000 OK. OK! 23 00:01:24,103 --> 00:01:26,206 It's a box, yes! 24 00:01:26,310 --> 00:01:28,034 G'day, everybody! 25 00:01:28,137 --> 00:01:29,793 Welcome to a new week. 26 00:01:29,896 --> 00:01:31,448 It's a mystery box! 27 00:01:31,551 --> 00:01:34,068 Mystery box? Love mystery boxes. 28 00:01:34,172 --> 00:01:37,034 You just have no idea what you're gonna find. 29 00:01:37,137 --> 00:01:38,758 Mystery box! 30 00:01:38,862 --> 00:01:40,275 And I find that quite fun. 31 00:01:40,379 --> 00:01:42,724 I feel like it's a very even playing field. 32 00:01:42,827 --> 00:01:44,000 You lift the lid, and then you just have to, 33 00:01:44,103 --> 00:01:45,724 like, build a dish then and there around it. 34 00:01:45,827 --> 00:01:46,862 And I kind of feel like that's 35 00:01:46,965 --> 00:01:48,344 where some of my best work comes out. 36 00:01:50,655 --> 00:01:53,344 I hope you are all fired up this week 37 00:01:53,448 --> 00:01:56,310 because it is going to be an absolute belter. 38 00:01:56,413 --> 00:01:57,586 Ooh. 39 00:01:57,689 --> 00:02:02,241 Can you believe by the end of it we'll have our top ten? 40 00:02:10,379 --> 00:02:14,172 The competition, it is shifting into top gear. 41 00:02:15,689 --> 00:02:19,310 So we thought it was time to step it up. 42 00:02:20,620 --> 00:02:24,172 Bring in a line-up of very special guests. 43 00:02:24,275 --> 00:02:26,965 A line-up? Ooh. 44 00:02:27,068 --> 00:02:29,689 Each day this week, you'll meet a master. 45 00:02:30,793 --> 00:02:32,068 Ooh. 46 00:02:32,172 --> 00:02:36,172 Chefs who have spent years perfecting their skills. 47 00:02:36,275 --> 00:02:40,103 Experts at the absolute top of their game. 48 00:02:40,206 --> 00:02:41,655 Oh, my God. 49 00:02:41,758 --> 00:02:42,862 They'll teach you, 50 00:02:42,965 --> 00:02:46,793 they'll inspire you and push you to your limits. 51 00:02:48,034 --> 00:02:50,862 Welcome to Masters Week. 52 00:02:58,862 --> 00:03:01,413 The master who set your mystery boxes 53 00:03:01,517 --> 00:03:03,482 is an absolute legend. 54 00:03:04,931 --> 00:03:06,655 He's one of the most innovative 55 00:03:06,758 --> 00:03:09,310 and revolutionary chefs of his generation. 56 00:03:11,965 --> 00:03:15,448 He's an award-winning author and an acclaimed restaurateur. 57 00:03:17,517 --> 00:03:21,206 He is undisputed king of sustainable seafood, 58 00:03:21,310 --> 00:03:24,103 with his pioneering fin-to-gill philosophy. 59 00:03:25,448 --> 00:03:29,137 Please welcome from Fish Butchery and Saint Peter, 60 00:03:29,241 --> 00:03:33,000 the fish master, Josh Niland! 61 00:03:40,379 --> 00:03:42,448 Oh, my God! I cannot believe it. 62 00:03:44,827 --> 00:03:46,034 Josh Niland 63 00:03:46,137 --> 00:03:49,034 is, like, making lamingtons from fish scales, 64 00:03:49,137 --> 00:03:52,137 and then he makes ice cream from fish eyes. 65 00:03:52,241 --> 00:03:54,689 Welcome back. 66 00:03:54,793 --> 00:03:55,965 Josh, you're back! 67 00:03:56,068 --> 00:03:58,689 Just, like, so awesome how he approaches seafood. 68 00:03:59,896 --> 00:04:01,241 Alright. 69 00:04:03,137 --> 00:04:04,344 Josh. G'day. 70 00:04:04,448 --> 00:04:06,413 It's so good to have you back in the MasterChef kitchen. 71 00:04:06,517 --> 00:04:08,068 Congratulations on the success 72 00:04:08,172 --> 00:04:09,965 of Fish Butchery and Saint Peter. 73 00:04:10,068 --> 00:04:12,000 Thank you. Three-hatted restaurant. 74 00:04:12,103 --> 00:04:13,517 Yeah, again. Phew! 75 00:04:13,620 --> 00:04:15,758 And Saint Peter is turning ten this year. 76 00:04:15,862 --> 00:04:18,758 Yeah, it's ten years. Makes me feel old. 77 00:04:18,862 --> 00:04:21,965 But when you enjoy what you do, I think we could do 78 00:04:22,068 --> 00:04:25,689 another ten years and it'd still feel wonderful. 79 00:04:25,793 --> 00:04:29,724 Alyona, your face dropped when Josh walked in. 80 00:04:29,827 --> 00:04:32,034 Can you believe he's here? No. 81 00:04:32,137 --> 00:04:34,793 It's like, it felt like a dream come true. 82 00:04:34,896 --> 00:04:37,068 To be honest, I'm getting even emotional. 83 00:04:37,172 --> 00:04:39,379 I'm such a big fan. Aww. 84 00:04:39,482 --> 00:04:41,758 I grew up in Russia and my grandfather 85 00:04:41,862 --> 00:04:43,068 used to teach me how to eat 86 00:04:43,172 --> 00:04:45,068 all the weird bits of fish all the time. 87 00:04:45,172 --> 00:04:47,241 So seeing what you're doing 88 00:04:47,344 --> 00:04:49,241 in your restaurant, going through your books, 89 00:04:49,344 --> 00:04:50,482 it's just mind-blowing. 90 00:04:50,586 --> 00:04:53,137 So I'm just... I'm so happy you're here. 91 00:04:53,241 --> 00:04:54,517 Oh, amazing. 92 00:04:56,103 --> 00:04:57,655 Casper, you looked a bit giddy there. 93 00:04:57,758 --> 00:04:59,103 Are you a big Josh Niland fan? 94 00:04:59,206 --> 00:05:00,344 Yeah, yeah, huge fan. 95 00:05:00,448 --> 00:05:02,655 Like, your restaurants and yourself have 96 00:05:02,758 --> 00:05:06,034 a pretty big part in my and my partner's life. 97 00:05:06,137 --> 00:05:07,344 Like, one of our first dates 98 00:05:07,448 --> 00:05:08,793 was getting a cheeseburger and fish and chips... 99 00:05:08,896 --> 00:05:10,310 Ah, cool. ..from Fish Butchery. 100 00:05:10,413 --> 00:05:11,862 Um, and then we had 101 00:05:11,965 --> 00:05:13,275 our first anniversary at Saint Peter. 102 00:05:13,379 --> 00:05:14,827 Wow. We had dinner there. 103 00:05:14,931 --> 00:05:16,034 So, yeah. Proper. 104 00:05:16,137 --> 00:05:18,034 I'm a big fan of Josh Niland, yeah, yeah, yeah. 105 00:05:18,137 --> 00:05:19,344 He's got a very special, 106 00:05:19,448 --> 00:05:21,448 special place in my heart, I feel. 107 00:05:21,551 --> 00:05:22,827 Josh, I think these guys are dying to know 108 00:05:22,931 --> 00:05:23,931 what's under that mystery box. 109 00:05:24,034 --> 00:05:25,724 Would you like to show them? Absolutely. 110 00:05:25,827 --> 00:05:27,758 Oh, my God. 111 00:05:27,862 --> 00:05:30,379 Today, I've brought you... 112 00:05:33,620 --> 00:05:34,724 ..flathead. 113 00:05:40,206 --> 00:05:43,379 Yes! Fish and chips. Yeah. 114 00:05:45,379 --> 00:05:46,827 This is a rock flathead, 115 00:05:46,931 --> 00:05:50,310 so this is coming out of the corner inlet in Victoria. 116 00:05:50,413 --> 00:05:52,310 You can't get a better eating flathead. 117 00:05:52,413 --> 00:05:54,448 It's something that we serve at Saint Peter, 118 00:05:54,551 --> 00:05:55,896 something that we frequently sell 119 00:05:56,000 --> 00:05:58,103 over the counter at Fish Butchery as well. 120 00:05:58,206 --> 00:05:59,482 As Australians, we have 121 00:05:59,586 --> 00:06:02,172 a really solid reference point for a flathead. 122 00:06:02,275 --> 00:06:05,137 It's almost iconically known as fish and chips, 123 00:06:05,241 --> 00:06:07,758 but oftentimes we don't know that we could also eat it raw 124 00:06:07,862 --> 00:06:10,965 because it's an incredible fish to eat raw as well. 125 00:06:11,068 --> 00:06:14,413 I'm going to show you my three favourite techniques 126 00:06:14,517 --> 00:06:16,275 for butchering a flathead. 127 00:06:16,379 --> 00:06:17,827 Cool. Sweet. 128 00:06:17,931 --> 00:06:20,620 So I'm going to show you butterflying, 129 00:06:20,724 --> 00:06:23,172 reverse butterflying and then filleting, 130 00:06:23,275 --> 00:06:25,275 but with the head and tail left on. 131 00:06:26,655 --> 00:06:27,758 This is really special. 132 00:06:27,862 --> 00:06:29,206 This is why I came to MasterChef. 133 00:06:29,310 --> 00:06:31,689 Like, this exact scenario right now 134 00:06:31,793 --> 00:06:33,965 is exactly why I wanted to be here. 135 00:06:34,068 --> 00:06:36,137 So I'm just gonna lap it up. 136 00:06:36,241 --> 00:06:39,310 I'll start with probably the most complex technique, 137 00:06:39,413 --> 00:06:41,758 which is the idea of butterflying 138 00:06:41,862 --> 00:06:43,310 with the head on. 139 00:06:43,413 --> 00:06:46,241 So what we're going to start by doing is scissors first, 140 00:06:46,344 --> 00:06:51,275 and we're going to take off all of these little fins. 141 00:06:52,379 --> 00:06:55,862 Now we've got something really nice to start with. 142 00:06:55,965 --> 00:06:58,482 What I'm going to do is draw the blade 143 00:06:58,586 --> 00:07:00,758 down... 144 00:07:00,862 --> 00:07:03,793 ..the back of this fish. 145 00:07:03,896 --> 00:07:06,379 What I'm looking for is the moment 146 00:07:06,482 --> 00:07:08,241 where then I can see the spine. 147 00:07:10,413 --> 00:07:13,206 I'm going to angle my knife in underneath the spine. 148 00:07:13,310 --> 00:07:16,758 I'm going to work my way as low as I can 149 00:07:16,862 --> 00:07:19,379 without putting my knife through to the other side. 150 00:07:19,482 --> 00:07:22,413 In this space right here is where all the rib bones are, 151 00:07:22,517 --> 00:07:23,758 pin bones are. 152 00:07:23,862 --> 00:07:26,000 Important to know because then I know 153 00:07:26,103 --> 00:07:28,862 exactly where to put the bottom blade of my scissor. 154 00:07:28,965 --> 00:07:32,068 So I put that under the first rib. 155 00:07:32,172 --> 00:07:36,689 This then scissors all the way to the top. 156 00:07:36,793 --> 00:07:39,000 I go between the eyes, I cut. 157 00:07:40,758 --> 00:07:42,724 Let's open this up. 158 00:07:42,827 --> 00:07:45,275 And now, turn this over. 159 00:07:45,379 --> 00:07:48,000 And this is now where we start the next cut. 160 00:07:48,103 --> 00:07:50,310 You want to puncture in here, 161 00:07:50,413 --> 00:07:52,689 and then I'm drawing the blade 162 00:07:52,793 --> 00:07:54,793 from tail to head, 163 00:07:54,896 --> 00:07:58,482 with the blade angling down towards the frame of the fish 164 00:07:58,586 --> 00:08:01,517 so that I can find that spine 165 00:08:01,620 --> 00:08:03,655 just like I did on the other side. 166 00:08:03,758 --> 00:08:06,137 Now, scissor, 167 00:08:06,241 --> 00:08:07,827 cut at the tail here. 168 00:08:10,448 --> 00:08:13,655 And then cut just beneath the spine. 169 00:08:13,758 --> 00:08:15,413 And what I'm trying to do 170 00:08:15,517 --> 00:08:17,517 is I'm trying to get this frame out 171 00:08:17,620 --> 00:08:19,931 without disturbing the flesh. 172 00:08:20,034 --> 00:08:24,275 And you can hear the little clicks of ribs 173 00:08:24,379 --> 00:08:25,517 coming off. 174 00:08:25,620 --> 00:08:28,206 All the way up, 175 00:08:28,310 --> 00:08:31,413 making sure we leave the head as intact as possible. 176 00:08:31,517 --> 00:08:35,724 So, flathead bone from head to tail comes out. 177 00:08:35,827 --> 00:08:38,034 There's a whole Zen about it, but it's also, 178 00:08:38,137 --> 00:08:40,310 for lack of a better word, a religious experience, 179 00:08:40,413 --> 00:08:44,103 because you see how precise and how meticulous he is. 180 00:08:44,206 --> 00:08:48,103 Gills come out with the organs intact. 181 00:08:48,206 --> 00:08:50,241 All the jibbly bits. 182 00:08:50,344 --> 00:08:52,965 But now the tedious work of removing rib bones 183 00:08:53,068 --> 00:08:54,275 and pin bones. 184 00:08:54,379 --> 00:08:56,689 But he does it with such ease and precision, 185 00:08:56,793 --> 00:08:58,448 he makes it look so simple. 186 00:08:58,551 --> 00:09:01,620 But the hardest things in the world 187 00:09:01,724 --> 00:09:04,482 are usually things that look simple. 188 00:09:04,586 --> 00:09:07,137 So all pin bones out, all rib bones out. 189 00:09:08,517 --> 00:09:11,448 First one - butterflied, head on. 190 00:09:13,137 --> 00:09:15,931 We crack on. We've got the next fish. 191 00:09:16,034 --> 00:09:19,379 So this is now reverse butterfly. 192 00:09:19,482 --> 00:09:21,310 Fins off. 193 00:09:21,413 --> 00:09:22,517 You see on his Instagram, 194 00:09:22,620 --> 00:09:24,206 like, all of these flat layers of all of the organs. 195 00:09:24,310 --> 00:09:26,827 And, like, we're watching him do it now. 196 00:09:26,931 --> 00:09:29,517 Cut the ribs off the spine. 197 00:09:29,620 --> 00:09:30,620 He's very clean. 198 00:09:30,724 --> 00:09:32,448 He's very neat. It's so effortless for him. 199 00:09:32,551 --> 00:09:33,655 It's amazing. 200 00:09:33,758 --> 00:09:36,620 Are there specific times when you would opt 201 00:09:36,724 --> 00:09:39,275 for a normal butterfly and a reverse butterfly? 202 00:09:39,379 --> 00:09:41,931 Yeah. So the reason why I butterfly 203 00:09:42,034 --> 00:09:44,137 is that gives me the ability of crumbing, 204 00:09:44,241 --> 00:09:47,000 because it's not obstructed by the bone 205 00:09:47,103 --> 00:09:49,137 that would sit through the middle. 206 00:09:49,241 --> 00:09:51,965 And then for this reverse butterfly method 207 00:09:52,068 --> 00:09:54,172 that I'm doing now, is more conducive to grilling. 208 00:09:54,275 --> 00:09:58,206 Reverse butterfly, I've done quite a few times. 209 00:09:58,310 --> 00:09:59,689 Scissor along. 210 00:09:59,793 --> 00:10:03,862 And I learnt how to do that from watching Josh Niland, so... 211 00:10:03,965 --> 00:10:05,862 Again, pin boning. 212 00:10:05,965 --> 00:10:07,758 ..it's pretty cool to see him here right now 213 00:10:07,862 --> 00:10:10,206 showing me how to do it again. 214 00:10:10,310 --> 00:10:14,344 I scissor the bottom jaw open, like so. 215 00:10:14,448 --> 00:10:16,931 Flathead now reverse butterflied. 216 00:10:19,896 --> 00:10:24,000 And finally, filleting, but with the head and tail on. 217 00:10:25,965 --> 00:10:27,896 I normally just take the head off, 218 00:10:28,000 --> 00:10:30,551 take the fillets off the frame and make a little sauce 219 00:10:30,655 --> 00:10:33,034 out of the bones and the head and the tail. 220 00:10:33,137 --> 00:10:34,241 So this is wild seeing them 221 00:10:34,344 --> 00:10:35,793 still attached to the fillet. 222 00:10:35,896 --> 00:10:37,586 I'm like, "What do we do with it?" 223 00:10:37,689 --> 00:10:39,758 The trickiest part of this particular cut, 224 00:10:39,862 --> 00:10:43,137 you need to split this tail in half 225 00:10:43,241 --> 00:10:45,793 so that both sides have a bit of tail each. 226 00:10:45,896 --> 00:10:48,862 That is crazy! 227 00:10:51,689 --> 00:10:54,344 The head obviously carries some beautiful meat, 228 00:10:54,448 --> 00:10:57,655 but more than anything, the reason why we do this 229 00:10:57,758 --> 00:11:00,965 is to show revenance of place 230 00:11:01,068 --> 00:11:03,068 and craftsmanship. 231 00:11:03,172 --> 00:11:05,413 This is fish magic. This is outrageous. 232 00:11:05,517 --> 00:11:07,896 When you get a skinless, boneless flathead fillet, 233 00:11:08,000 --> 00:11:09,931 it could be from anywhere, from anyone. 234 00:11:10,034 --> 00:11:11,862 It's almost flaunting what you've got. 235 00:11:11,965 --> 00:11:14,551 Like, if you've got this spectacular fish, 236 00:11:14,655 --> 00:11:16,689 we should be really showing it off. 237 00:11:18,137 --> 00:11:19,586 The fillet with the head and tail 238 00:11:19,689 --> 00:11:20,689 is a really interesting one. 239 00:11:20,793 --> 00:11:23,586 I've never even heard of serving a fish that way. 240 00:11:23,689 --> 00:11:25,586 Pin boning, 241 00:11:25,689 --> 00:11:27,655 rib boning - so important. 242 00:11:27,758 --> 00:11:29,482 And I'm not even sure how you'd cook it 243 00:11:29,586 --> 00:11:30,724 once it's in that form. 244 00:11:30,827 --> 00:11:33,310 Alright, last fillet goes across. 245 00:11:33,413 --> 00:11:36,896 And, guys, they're the three techniques 246 00:11:37,000 --> 00:11:38,655 that we've now applied to our flathead. 247 00:11:38,758 --> 00:11:41,103 All three of them can be grilled. 248 00:11:41,206 --> 00:11:45,137 Butterfly is a great method for crumbing. 249 00:11:45,241 --> 00:11:49,344 The reverse butterfly - perfect for the grill. 250 00:11:49,448 --> 00:11:51,241 And then fillet, to me, 251 00:11:51,344 --> 00:11:53,793 we don't necessarily always have to apply heat. 252 00:11:53,896 --> 00:11:56,517 You could do a raw product. You could grill the head. 253 00:11:56,620 --> 00:11:58,482 We could do two different methods of cookery. 254 00:11:58,586 --> 00:12:01,137 But good old-fashioned fish and chips 255 00:12:01,241 --> 00:12:04,724 is always a perfect one for the fillet. 256 00:12:04,827 --> 00:12:06,931 Josh Niland, everybody! 257 00:12:09,965 --> 00:12:13,793 How he prepares his fish in such a beautiful way 258 00:12:13,896 --> 00:12:16,896 to present on a plate is incredible. 259 00:12:17,000 --> 00:12:19,275 I'm feeling so inspired. 260 00:12:20,448 --> 00:12:23,724 That was an incredible display to watch 261 00:12:23,827 --> 00:12:28,551 and I hope you paid close attention. 262 00:12:28,655 --> 00:12:31,517 You have 75 minutes to create 263 00:12:31,620 --> 00:12:36,137 a dish with the flathead under your mystery boxes. 264 00:12:36,241 --> 00:12:40,000 You must use one of these three Fish Butchery techniques 265 00:12:40,103 --> 00:12:41,586 that Josh just taught you. 266 00:12:43,103 --> 00:12:44,931 The pantry and garden are open, 267 00:12:45,034 --> 00:12:47,551 so you have all the flavours and ingredients 268 00:12:47,655 --> 00:12:49,448 you could possibly need. 269 00:12:49,551 --> 00:12:50,965 The top three dishes 270 00:12:51,068 --> 00:12:52,758 will be safe from tomorrow's elimination. 271 00:12:54,689 --> 00:12:57,172 Josh, anything to add? Good luck. 272 00:12:58,689 --> 00:13:01,827 No, we're talking about a fish that is very lean. 273 00:13:01,931 --> 00:13:04,448 It doesn't take a great deal of time to cook. 274 00:13:04,551 --> 00:13:07,137 However, it does take quite a while to prepare. 275 00:13:07,241 --> 00:13:09,758 So organise yourselves thoroughly. 276 00:13:11,862 --> 00:13:14,068 Are we all ready? Yeah! 277 00:13:14,172 --> 00:13:16,034 Your time starts now! 278 00:13:16,137 --> 00:13:17,586 Come on! 279 00:13:20,793 --> 00:13:22,068 Ooh. 280 00:13:22,172 --> 00:13:24,034 Whoa, a fish! 281 00:13:26,068 --> 00:13:27,827 Oh, you got all the... Ooh! 282 00:13:29,482 --> 00:13:31,241 Go, go, go! 283 00:13:31,344 --> 00:13:32,275 Alright. 284 00:13:34,827 --> 00:13:38,068 Garlic, onions, carrots, fennel. 285 00:13:38,172 --> 00:13:39,896 Fresh chilli, ginger, garlic. 286 00:13:41,793 --> 00:13:43,310 How cute are these fennel? 287 00:13:44,517 --> 00:13:45,896 Oh, that's a big one. 288 00:13:46,000 --> 00:13:48,758 As a nurse, I'm probably a lot more comfortable 289 00:13:48,862 --> 00:13:53,137 approaching anatomy of, like, fish or meat or humans, 290 00:13:53,241 --> 00:13:55,379 so I think today might be a good challenge for me 291 00:13:55,482 --> 00:13:57,206 and I don't find it too daunting. 292 00:13:57,310 --> 00:13:58,413 Snack. 293 00:13:58,517 --> 00:14:00,172 I want to do something that I'm comfortable 294 00:14:00,275 --> 00:14:02,206 in the fish butchery so that I can do that really well, 295 00:14:02,310 --> 00:14:05,103 but then build a really cool, awesome, creative dish 296 00:14:05,206 --> 00:14:07,620 that hopefully Josh will be like, "Oh, that's awesome." 297 00:14:07,724 --> 00:14:09,000 Ooh! 298 00:14:09,103 --> 00:14:12,034 Today, I'm going to be using the reverse butterfly, 299 00:14:12,137 --> 00:14:14,931 and then I'm going to stuff it with like a breadcrumb stuffing, 300 00:14:15,034 --> 00:14:16,344 kind of like a roast chicken, 301 00:14:16,448 --> 00:14:18,551 and then truss it and tie it and then roast in the oven, 302 00:14:18,655 --> 00:14:20,241 and then make a beautiful jus 303 00:14:20,344 --> 00:14:21,655 out of the bones from the flathead. 304 00:14:21,758 --> 00:14:25,172 I kind of want the judges to experience it and be like, 305 00:14:25,275 --> 00:14:26,551 "If I close my eyes, 306 00:14:26,655 --> 00:14:28,965 "I can kind of taste like I'm eating a roast chicken, 307 00:14:29,068 --> 00:14:30,931 "but it's actually a fish." 308 00:14:31,034 --> 00:14:32,586 Josh is, like, a crazy chef, 309 00:14:32,689 --> 00:14:35,103 so a crazy cook for a crazy chef. 310 00:14:35,206 --> 00:14:36,310 Like, why not? 311 00:14:36,413 --> 00:14:37,896 I'm gonna treat this fish today as a roast, 312 00:14:38,000 --> 00:14:39,965 and every single roast needs a good gravy with it, 313 00:14:40,068 --> 00:14:42,793 and that's what the role of this fish jus is going to do. 314 00:14:42,896 --> 00:14:43,862 I'm just gonna get some vegetables 315 00:14:43,965 --> 00:14:45,034 roasting in the oven, 316 00:14:45,137 --> 00:14:47,172 so I'll get a bit of, like, caramelisation on, 317 00:14:47,275 --> 00:14:49,448 then I'm going to throw the spine in 318 00:14:49,551 --> 00:14:52,310 and then make a beautiful fish jus with it. 319 00:14:52,413 --> 00:14:55,137 So it's just gonna be like fish, fish, fish, fish, fish. 320 00:14:57,965 --> 00:15:00,068 Who would have thought putting that in would be so hard? 321 00:15:02,482 --> 00:15:06,379 You have just completed the most amazing demo 322 00:15:06,482 --> 00:15:09,758 with three different ways on how to butcher the common flathead. 323 00:15:09,862 --> 00:15:11,620 Yeah. What do you want to see? 324 00:15:11,724 --> 00:15:13,793 Oh, like, I mean, what I'm desperate to see 325 00:15:13,896 --> 00:15:15,517 is if they were paying attention. 326 00:15:15,620 --> 00:15:18,000 So let's see what the knife work's like. 327 00:15:18,103 --> 00:15:19,275 But as well as that, 328 00:15:19,379 --> 00:15:20,793 the cookery of this is the biggest challenge... 329 00:15:20,896 --> 00:15:22,137 Yeah. ..I feel. 330 00:15:22,241 --> 00:15:24,965 And, you know, when we talk about fish, 331 00:15:25,068 --> 00:15:26,758 we always say it's a matter of seconds 332 00:15:26,862 --> 00:15:28,344 rather than a matter of minutes. Mm-hm. 333 00:15:28,448 --> 00:15:29,758 And I would argue that sometimes. 334 00:15:29,862 --> 00:15:31,310 But when it comes to a flathead, 335 00:15:31,413 --> 00:15:32,896 it is kind of a matter of seconds. 336 00:15:33,000 --> 00:15:34,137 Yeah. 337 00:15:34,241 --> 00:15:36,103 You really need to find that little window that exists. 338 00:15:36,206 --> 00:15:37,965 But what we don't want is a mouth full of bones 339 00:15:38,068 --> 00:15:40,586 and a dried-out piece of fish. Yeah. 340 00:15:44,931 --> 00:15:47,379 Yeah, it's pretty awesome today to have Josh Niland 341 00:15:47,482 --> 00:15:49,034 in the kitchen to kick off Masters Week. 342 00:15:49,137 --> 00:15:51,413 I mean, what a way. Like, master of his craft. 343 00:15:51,517 --> 00:15:52,586 He knows his stuff. 344 00:15:52,689 --> 00:15:54,689 The plan is go for the half fillet 345 00:15:54,793 --> 00:15:55,827 with the tail and head on. 346 00:15:55,931 --> 00:15:57,310 Oh, hello. 347 00:15:57,413 --> 00:15:58,482 I'm gonna cure the body, 348 00:15:58,586 --> 00:16:00,551 and then I'm just gonna absolutely blast the skin 349 00:16:00,655 --> 00:16:02,000 so I'm going to hibachi. 350 00:16:02,103 --> 00:16:04,379 The tail and the head are thinner than the other bits, 351 00:16:04,482 --> 00:16:05,586 so they will get cooked, 352 00:16:05,689 --> 00:16:07,724 but then the bit that's been cured will be raw. 353 00:16:07,827 --> 00:16:10,655 I don't know if it'll work, I've got absolutely no idea, 354 00:16:10,758 --> 00:16:13,206 but if it does, it'll be pretty cool. 355 00:16:14,448 --> 00:16:15,551 Hey, Emily. Hello. How are we? 356 00:16:15,655 --> 00:16:16,586 Good. G'day. 357 00:16:16,689 --> 00:16:17,896 You haven't attacked your flathead yet? 358 00:16:18,000 --> 00:16:19,275 No, I have not yet. 359 00:16:19,379 --> 00:16:22,103 I'm actually thinking of doing the head-to-tail filleting, 360 00:16:22,206 --> 00:16:24,034 and then on one side, I'm going to hibachi it, 361 00:16:24,137 --> 00:16:25,724 and on the other side, I'm planning to make sashimi. 362 00:16:25,827 --> 00:16:26,931 Wow. 363 00:16:27,034 --> 00:16:29,241 And I want to present everything as a meal. 364 00:16:29,344 --> 00:16:31,482 Basically, when you go to a Japanese restaurant, 365 00:16:31,586 --> 00:16:34,137 they have the rice with the miso soup, 366 00:16:34,241 --> 00:16:36,517 so I'm going more towards that line of work. 367 00:16:36,620 --> 00:16:39,206 Beauty. You don't need us, then. No! 368 00:16:39,310 --> 00:16:40,448 I need time, I think. 369 00:16:43,034 --> 00:16:44,344 I've never done fillets 370 00:16:44,448 --> 00:16:46,206 with, like, the head and everything 371 00:16:46,310 --> 00:16:49,517 but, yeah, it's very interesting today 372 00:16:49,620 --> 00:16:51,344 to try new techniques. 373 00:16:51,448 --> 00:16:53,413 That masterclass was amazing. 374 00:16:53,517 --> 00:16:55,448 I'm gonna attempt to recreate, 375 00:16:55,551 --> 00:16:58,413 like, a Russian soup called 'ukha'. 376 00:16:58,517 --> 00:17:01,862 So I'm filleting the fish and I'm using the spine 377 00:17:01,965 --> 00:17:04,344 to enhance some more flavour in my fish broth, 378 00:17:04,448 --> 00:17:06,724 and then I'm gonna serve it as a broth 379 00:17:06,827 --> 00:17:08,586 with the pan-seared fillets. 380 00:17:08,689 --> 00:17:11,379 Come on, come on, come on, come on. 381 00:17:11,482 --> 00:17:14,793 It's Masters Week, and we want you to master the flathead! 382 00:17:14,896 --> 00:17:16,000 One hour to go! 383 00:17:18,379 --> 00:17:19,551 Damn! 384 00:17:19,655 --> 00:17:23,482 I'm just trying to tackle this fish right now. 385 00:17:23,586 --> 00:17:25,827 Just trying to do it with the butterfly method. 386 00:17:25,931 --> 00:17:27,241 I haven't done 387 00:17:27,344 --> 00:17:29,965 this particular technique with the fish before, 388 00:17:30,068 --> 00:17:32,206 so it's kind of like a masterclass 389 00:17:32,310 --> 00:17:34,068 and a challenge all in one. 390 00:17:37,896 --> 00:17:39,758 Basically, what I'm trying to do is I'm trying 391 00:17:39,862 --> 00:17:42,241 to make a fried flathead 392 00:17:42,344 --> 00:17:44,551 on a beautiful sauce that has some turmeric, 393 00:17:44,655 --> 00:17:46,551 some spices, some lemongrass going through it. 394 00:17:46,655 --> 00:17:48,413 So it's like a South-east Asian-inspired sauce 395 00:17:48,517 --> 00:17:50,862 and just have some herbs on top, just to really hero the fish. 396 00:17:50,965 --> 00:17:52,310 The pin bones are getting me. 397 00:17:52,413 --> 00:17:54,586 The main thing when butterflying 398 00:17:54,689 --> 00:17:57,241 is to make sure that you get rid of all the bones. 399 00:17:57,344 --> 00:17:58,655 I see you! 400 00:17:58,758 --> 00:18:00,379 There's so many little bones 401 00:18:00,482 --> 00:18:03,793 that run along the belly of the fish. 402 00:18:03,896 --> 00:18:04,862 It's really hard 403 00:18:04,965 --> 00:18:07,482 to locate these bones under the flesh. 404 00:18:07,586 --> 00:18:09,000 It's stressful. 405 00:18:09,103 --> 00:18:12,655 On top of that, if you are too aggressive with it, 406 00:18:12,758 --> 00:18:14,103 you could snap the bone. 407 00:18:14,206 --> 00:18:17,103 But you could also tear the flesh of the fish. 408 00:18:17,206 --> 00:18:19,000 These bones are so annoying. 409 00:18:21,137 --> 00:18:23,103 There it is. 410 00:18:23,206 --> 00:18:24,620 It's really important to me 411 00:18:24,724 --> 00:18:27,068 that this butterflying work is perfect. 412 00:18:27,172 --> 00:18:29,275 Oh, my hands are shaking. 413 00:18:29,379 --> 00:18:31,517 I live right by the beach, 414 00:18:31,620 --> 00:18:34,517 and the ocean is like a really big, 415 00:18:34,620 --> 00:18:36,827 important part of who I am. 416 00:18:36,931 --> 00:18:39,931 Actually, wait, this little fish tat. 417 00:18:40,034 --> 00:18:42,482 OK, I reckon I'm done. 418 00:18:42,586 --> 00:18:45,137 I just really want to impress Josh today. 419 00:18:45,241 --> 00:18:49,655 He is so incredibly inventive with his approach to seafood, 420 00:18:49,758 --> 00:18:51,275 and I'm thinking of sort of taking 421 00:18:51,379 --> 00:18:52,689 a little bit of that on today. 422 00:18:52,793 --> 00:18:53,931 Hey, Grace. Hi. 423 00:18:54,034 --> 00:18:55,586 How are ya? Good. 424 00:18:55,689 --> 00:18:57,965 This looks really good before you get into it. 425 00:18:58,068 --> 00:18:59,793 Oh, thank you. Yeah. 426 00:18:59,896 --> 00:19:04,034 Well, you won't be pleased to hear that I'm thinking 427 00:19:04,137 --> 00:19:07,517 about going further than this, 428 00:19:07,620 --> 00:19:10,827 and I want to make a sausage out of the body meat. 429 00:19:15,379 --> 00:19:17,103 You've done such a good job here. 430 00:19:17,206 --> 00:19:20,068 To now put this through a mincer and make a sausage, 431 00:19:20,172 --> 00:19:22,137 what's the point of doing that? 432 00:19:31,758 --> 00:19:34,931 I'm thinking I want to make a sausage 433 00:19:35,034 --> 00:19:36,827 out of the body meat. 434 00:19:36,931 --> 00:19:40,310 We use sausages at Fish Butchery and Saint Peter 435 00:19:40,413 --> 00:19:43,827 to utilise a significant amount of trimmings and bits and bobs 436 00:19:43,931 --> 00:19:45,862 that accumulate themselves over the course of a week. 437 00:19:45,965 --> 00:19:46,862 Mm-hm. 438 00:19:46,965 --> 00:19:48,000 We're not talking about fish 439 00:19:48,103 --> 00:19:49,241 that was literally in the water last night. 440 00:19:49,344 --> 00:19:51,241 Mm-hm. Highlight the flathead. 441 00:19:51,344 --> 00:19:53,862 Highlight the technique. Cook it perfectly. Well done. 442 00:19:53,965 --> 00:19:56,034 I think there's sort of two options 443 00:19:56,137 --> 00:19:57,068 with Josh here today. 444 00:19:57,172 --> 00:19:58,344 My initial choice 445 00:19:58,448 --> 00:20:00,862 was to take the really creative, sort of wacky side 446 00:20:00,965 --> 00:20:02,172 of what he does, 447 00:20:02,275 --> 00:20:04,793 but what I, of course, should be doing 448 00:20:04,896 --> 00:20:09,655 is going more over to his ethos of beautiful fish cooking 449 00:20:09,758 --> 00:20:11,793 and really honouring the product. 450 00:20:11,896 --> 00:20:13,689 No sausage. Update - no sausage. 451 00:20:13,793 --> 00:20:15,931 I just have to trust my intuition 452 00:20:16,034 --> 00:20:17,758 and come up with a solution ASAP. 453 00:20:17,862 --> 00:20:19,689 You two, my fish is on the top shelf. 454 00:20:19,793 --> 00:20:21,137 Yep. Thanks. 455 00:20:26,172 --> 00:20:27,758 -Um, Chef? -Yeah? 456 00:20:27,862 --> 00:20:29,724 Is that the roe? That's the roe, yeah. 457 00:20:29,827 --> 00:20:31,034 That's the roe. OK, cool. Yeah. 458 00:20:31,137 --> 00:20:32,137 The presence of Josh 459 00:20:32,241 --> 00:20:34,172 in the kitchen has really inspired me today 460 00:20:34,275 --> 00:20:35,551 to make the most of this fish. 461 00:20:35,655 --> 00:20:38,724 Today I'm doing the fillets with the head and tail on, 462 00:20:38,827 --> 00:20:40,310 and I'm going to do one side fried 463 00:20:40,413 --> 00:20:42,000 and I'm going to do one side grilled. 464 00:20:42,103 --> 00:20:43,724 So I want to do like an Indonesian sort of style 465 00:20:43,827 --> 00:20:46,034 With the head-on, tail-on fillet, 466 00:20:46,137 --> 00:20:48,758 I can almost get that mirror image on the plate, 467 00:20:48,862 --> 00:20:51,344 one side looking really rustic, fried, 468 00:20:51,448 --> 00:20:54,241 and one side looking a lot more elevated, grilled, 469 00:20:54,344 --> 00:20:56,482 but then still have them connected with the flavours 470 00:20:56,586 --> 00:20:58,103 through the sauce that are still very much 471 00:20:58,206 --> 00:20:59,068 like Indonesian. 472 00:20:59,172 --> 00:21:00,620 Should be a bridge between them. 473 00:21:01,724 --> 00:21:03,103 I'm making a sambal. 474 00:21:03,206 --> 00:21:04,379 And so for the fried one, 475 00:21:04,482 --> 00:21:06,965 I'm just going to serve it fried, nice and crispy, 476 00:21:07,068 --> 00:21:08,172 and then the sambal on top. 477 00:21:08,275 --> 00:21:09,413 And then the grilled side, 478 00:21:09,517 --> 00:21:13,137 I'm going to do like a sambal, um, it looks like a jus. 479 00:21:13,241 --> 00:21:15,620 I'm gonna try use the roe as well in the sauce, 480 00:21:15,724 --> 00:21:17,689 be a bit more technical with it as well. 481 00:21:20,482 --> 00:21:22,379 Is there some smaller fish tweezers? 482 00:21:22,482 --> 00:21:24,000 These are huge. 483 00:21:24,103 --> 00:21:27,379 I'm making a reverse butterfly flathead 484 00:21:27,482 --> 00:21:29,206 on the hibachi. 485 00:21:29,310 --> 00:21:30,827 I'm definitely feeling the pressure 486 00:21:30,931 --> 00:21:32,413 because of my last hibachi. 487 00:21:32,517 --> 00:21:34,689 I'm a fish cook. 488 00:21:34,793 --> 00:21:36,241 I'm sure we all remember what happened 489 00:21:36,344 --> 00:21:39,206 the last time I cooked a whole fish on MasterChef. 490 00:21:40,586 --> 00:21:41,827 Oh! Jesus. 491 00:21:41,931 --> 00:21:44,034 Oh, my gosh! Oh. 492 00:21:45,620 --> 00:21:46,620 It went up in flames. 493 00:21:46,724 --> 00:21:50,689 The fish, the flesh has cooked perfectly, 494 00:21:50,793 --> 00:21:53,000 but the skin, 495 00:21:53,103 --> 00:21:56,655 it's burnt and it's quite bitter. 496 00:21:56,758 --> 00:21:58,275 It's about making it up today 497 00:21:58,379 --> 00:22:01,103 and getting a little bit of, uh, hibachi redemption. 498 00:22:01,206 --> 00:22:03,034 I'm gonna do it 499 00:22:03,137 --> 00:22:04,862 with some boiled Kipfler potatoes, 500 00:22:04,965 --> 00:22:07,689 herb dressing with anchovies, 501 00:22:07,793 --> 00:22:09,689 capers, lemon zest, lemon. 502 00:22:09,793 --> 00:22:11,137 I'm just seeing 503 00:22:11,241 --> 00:22:13,517 whether these anchovies are the ones I want to use. 504 00:22:13,620 --> 00:22:14,965 I've got two types. 505 00:22:15,068 --> 00:22:16,206 I'm just going to see whether it's going to fit 506 00:22:16,310 --> 00:22:18,137 the flavour profile or not. 507 00:22:18,241 --> 00:22:20,896 Apart from the fish being the hero, this is probably 508 00:22:21,000 --> 00:22:22,827 the second most important element. 509 00:22:22,931 --> 00:22:24,103 I like it. 510 00:22:24,206 --> 00:22:26,413 All my other elements are pretty rich and fatty. 511 00:22:26,517 --> 00:22:28,344 The fish is really sweet. 512 00:22:29,482 --> 00:22:32,241 This is going to really tie everything together. 513 00:22:32,344 --> 00:22:35,275 I would love to be in the top three today, 514 00:22:35,379 --> 00:22:36,724 top ten around the corner, 515 00:22:36,827 --> 00:22:38,965 and that would just mean one step closer. 516 00:22:40,344 --> 00:22:41,482 Mm. 517 00:22:46,620 --> 00:22:47,551 Hey, Pat. G'day. How you doing? 518 00:22:47,655 --> 00:22:48,586 How's it going, Pat? 519 00:22:48,689 --> 00:22:49,758 So I've done the reverse butterfly. 520 00:22:49,862 --> 00:22:51,379 Nice. 521 00:22:51,482 --> 00:22:52,482 Wow. 522 00:22:52,586 --> 00:22:54,000 This isn't your first flattie. 523 00:22:54,103 --> 00:22:55,896 We did grow up fishing for flattie. 524 00:22:56,000 --> 00:22:57,000 Yeah? Yeah. 525 00:22:57,103 --> 00:22:58,896 So you've done this kind of preparation? 526 00:22:59,000 --> 00:23:01,034 I know how to do the old down the side, 527 00:23:01,137 --> 00:23:03,000 flip it over, get the other, fillet off, like, the quick way. 528 00:23:03,103 --> 00:23:04,206 That's brilliant. Yeah, thank you. 529 00:23:04,310 --> 00:23:05,413 What's the dish? 530 00:23:05,517 --> 00:23:07,379 Um, so I'm doing, going to barbecue on the hibachi. 531 00:23:07,482 --> 00:23:08,655 Brilliant. 532 00:23:08,758 --> 00:23:10,689 And then I'm doing it with a Thai green curry sauce 533 00:23:10,793 --> 00:23:13,137 and a Thai basil oil, and hopefully some rice. 534 00:23:13,241 --> 00:23:15,275 You're in a good place. Alright. 535 00:23:15,379 --> 00:23:16,448 Good luck, mate. Good luck. 536 00:23:16,551 --> 00:23:17,586 Thanks, guys. 537 00:23:20,068 --> 00:23:22,068 Hey, Hannah. Hello, ladies. 538 00:23:22,172 --> 00:23:23,896 That looks beautifully done, 539 00:23:24,000 --> 00:23:25,827 I have to say. So what are you doing? 540 00:23:25,931 --> 00:23:27,172 When I was listening to Josh, 541 00:23:27,275 --> 00:23:30,275 he said a couple of times, this fish goes really well raw. 542 00:23:30,379 --> 00:23:33,206 So I'm going to take the fillets off with the tail and the head, 543 00:23:33,310 --> 00:23:34,758 and I'm going to roast the tail and the head, 544 00:23:34,862 --> 00:23:36,689 I'm going to cure the fillet and I want to present it 545 00:23:36,793 --> 00:23:39,586 so you can have the roasty and the raw. 546 00:23:39,689 --> 00:23:41,620 So it looks like a whole fillet. Yes. 547 00:23:41,724 --> 00:23:43,965 Very ambitious. Am I crazy? Yes. 548 00:23:44,068 --> 00:23:45,793 Yeah. Ha-ha! 549 00:23:46,827 --> 00:23:48,344 There's a bloody lot of bones in here! 550 00:23:49,379 --> 00:23:50,793 It's like extracting teeth. 551 00:23:50,896 --> 00:23:52,241 I'm using the butterfly method 552 00:23:52,344 --> 00:23:55,068 and I'm going to be cooking my fish over the hibachi, 553 00:23:55,172 --> 00:23:56,517 so kind of like a barbecue. 554 00:23:56,620 --> 00:23:57,827 I'm going to have like, a little bean puree, 555 00:23:57,931 --> 00:23:59,068 bit of chilli oil, 556 00:23:59,172 --> 00:24:01,413 and some nice fresh herb salad to go with it. 557 00:24:01,517 --> 00:24:03,310 OK. 558 00:24:04,689 --> 00:24:06,103 Hi, Bella. Hi. 559 00:24:06,206 --> 00:24:07,310 How was your shop? 560 00:24:07,413 --> 00:24:09,586 Um, OK. OK. 561 00:24:09,689 --> 00:24:11,793 And I'm now trying to work out what to do with this fish. 562 00:24:11,896 --> 00:24:13,068 So, where are you at? Um... 563 00:24:13,172 --> 00:24:16,655 I was thinking, like, a slaw and an aioli, 564 00:24:16,758 --> 00:24:20,068 maybe some tostadas, or, like, tortillas, 565 00:24:20,172 --> 00:24:23,655 almost like going down the fish taco kind of road. 566 00:24:23,758 --> 00:24:25,689 If you want to do tostadas, I think do it, just get... 567 00:24:25,793 --> 00:24:27,310 Commit to something. Yeah, commit to something. 568 00:24:27,413 --> 00:24:28,655 OK. Good luck, Bella. 569 00:24:28,758 --> 00:24:29,931 Good luck. OK. Thank you. 570 00:24:30,034 --> 00:24:31,344 Um... 571 00:24:32,724 --> 00:24:34,827 Everyone's taking to this fish butchery 572 00:24:34,931 --> 00:24:36,103 like a duck to water. 573 00:24:36,206 --> 00:24:37,310 It looks awesome out there. 574 00:24:37,413 --> 00:24:38,931 Annabel, I'm pumped about 575 00:24:39,034 --> 00:24:41,344 because she's butterflied it out. 576 00:24:41,448 --> 00:24:45,482 She's then thinking about stuffing the flathead. 577 00:24:45,586 --> 00:24:48,241 tying it, and then roasting it whole. 578 00:24:48,344 --> 00:24:50,241 Whoa! So that really excites me. 579 00:24:50,344 --> 00:24:52,724 If she can pull that off... Whilst there's excitement, 580 00:24:52,827 --> 00:24:55,241 I've done that specific technique a lot. 581 00:24:55,344 --> 00:24:56,689 It's really hard. 582 00:24:56,793 --> 00:25:00,448 When Josh Niland says it's hard, you know it's bloody hard. 583 00:25:00,551 --> 00:25:01,793 My favourite's Grace. 584 00:25:01,896 --> 00:25:04,413 I think she's absolutely nailed the technique. 585 00:25:04,517 --> 00:25:06,379 Yeah, we were excited, 586 00:25:06,482 --> 00:25:08,344 but then we were a bit worried when she said, 587 00:25:08,448 --> 00:25:10,068 "I'm going to now turn it into a sausage." 588 00:25:10,172 --> 00:25:11,655 Oh, no! Yeah. 589 00:25:11,758 --> 00:25:13,034 Technique aside... Flawless. 590 00:25:13,137 --> 00:25:14,551 The technique, she's done an amazing job. 591 00:25:17,103 --> 00:25:19,793 Alright, I've decided on my flavours. 592 00:25:19,896 --> 00:25:21,482 I'm feeling really good. 593 00:25:21,586 --> 00:25:22,896 My mum always says, 594 00:25:23,000 --> 00:25:24,758 like, one of the best things that you can eat 595 00:25:24,862 --> 00:25:28,241 is a beautiful piece of fish with a sauce and a side, 596 00:25:28,344 --> 00:25:31,241 and so today that is all I need to do. 597 00:25:31,344 --> 00:25:34,068 I'm going to cook my reverse butterflied flathead 598 00:25:34,172 --> 00:25:35,310 on the hibachi, 599 00:25:35,413 --> 00:25:38,655 and then serve it with a clam sauce, 600 00:25:38,758 --> 00:25:41,379 just beautiful, light and fresh, 601 00:25:41,482 --> 00:25:43,000 and then go a little bit wacky 602 00:25:43,103 --> 00:25:46,000 and pretty and gardeny with all of the garnishes. 603 00:25:46,103 --> 00:25:51,068 Sink or swim. You have 45 minutes left to go. 604 00:26:04,655 --> 00:26:07,000 I'm done. Awesome. 605 00:26:08,724 --> 00:26:09,862 Oh-ah. 606 00:26:11,344 --> 00:26:12,482 Looking around me, 607 00:26:12,586 --> 00:26:13,793 I'm seeing Annabel next to me 608 00:26:13,896 --> 00:26:15,379 and she's already well on her way. 609 00:26:15,482 --> 00:26:16,448 Pat's well on his way. 610 00:26:16,551 --> 00:26:18,034 He's moved on to something else 611 00:26:18,137 --> 00:26:20,241 and I'm still here trying to pick bones out of the fish. 612 00:26:20,344 --> 00:26:22,413 Oh, gosh. 613 00:26:22,517 --> 00:26:24,413 I think I'm the only one doing the butterfly technique, 614 00:26:24,517 --> 00:26:27,620 and even though Josh said it's the hardest one to do, 615 00:26:27,724 --> 00:26:29,034 it's taking me a lot of time 616 00:26:29,137 --> 00:26:30,517 and it's making me really nervous. 617 00:26:30,620 --> 00:26:34,448 I still have a whole dish to make and the fish to cook. 618 00:26:36,241 --> 00:26:37,620 Hey, Aaron. Hey, what's going on? 619 00:26:37,724 --> 00:26:38,586 Look at this. 620 00:26:38,689 --> 00:26:39,931 Wow. Trying. 621 00:26:40,034 --> 00:26:42,344 OK. Brilliant. Thank you. 622 00:26:42,448 --> 00:26:43,551 What else are you planning? 623 00:26:43,655 --> 00:26:45,241 So I'm planning to lightly batter this 624 00:26:45,344 --> 00:26:46,931 in a very light sort of tempura batter 625 00:26:47,034 --> 00:26:48,172 with a bit of turmeric through it. 626 00:26:48,275 --> 00:26:49,586 And then I'll have a beautiful 627 00:26:49,689 --> 00:26:51,310 South-East Asian sauce underneath. 628 00:26:51,413 --> 00:26:53,275 Beautiful. Yeah. 629 00:26:53,379 --> 00:26:55,413 Sounds epic. Time is my only worry... 630 00:26:55,517 --> 00:26:56,965 Time, yeah. ..my fear for you. 631 00:26:59,034 --> 00:27:01,068 Like, you're basically going to have to finish pin boning, 632 00:27:01,172 --> 00:27:02,310 get onto the sauce, 633 00:27:02,413 --> 00:27:05,068 and have everything fully developed in 40 minutes. 634 00:27:05,172 --> 00:27:07,379 Yep, that's my concern as well! 635 00:27:08,482 --> 00:27:10,448 In order to have a dish, you've got to get this done. 636 00:27:10,551 --> 00:27:11,931 Yeah. 637 00:27:13,448 --> 00:27:16,206 It may not look it, but I'm actually freaking out. 638 00:27:28,413 --> 00:27:29,896 The judges said that I don't have much time, 639 00:27:30,000 --> 00:27:31,206 so I've got to motor. 640 00:27:31,310 --> 00:27:33,689 Less than 40 minutes to go, 641 00:27:33,793 --> 00:27:36,620 I've literally just tried to get as many of the bones 642 00:27:36,724 --> 00:27:38,862 as I can out, but I've got to move on. 643 00:27:38,965 --> 00:27:40,931 If I don't, I won't actually have a dish 644 00:27:41,034 --> 00:27:42,482 to serve up for the judges today. 645 00:27:42,586 --> 00:27:44,068 I've finished filleting my fish, 646 00:27:44,172 --> 00:27:46,896 so that's all butterflied and ready to go, 647 00:27:47,000 --> 00:27:48,862 and I've just got to make my paste. 648 00:27:48,965 --> 00:27:51,310 To go with the butterflied fish, 649 00:27:51,413 --> 00:27:54,137 I'm gonna have a turmeric-based curry sauce 650 00:27:54,241 --> 00:27:56,965 that's got some creaminess from the macadamias. 651 00:27:57,068 --> 00:27:58,620 It's got a good hit of heat. 652 00:27:58,724 --> 00:28:00,689 Lemongrass, shallots, garlic, ginger. 653 00:28:00,793 --> 00:28:03,689 I'm just about to blitz up my paste, 654 00:28:03,793 --> 00:28:05,551 and then I'm gonna get it frying real quick, 655 00:28:05,655 --> 00:28:08,275 so I get the aromats going, and that will be my sauce done. 656 00:28:08,379 --> 00:28:12,137 Um, from there, got to batter the fish, and fry it. 657 00:28:17,000 --> 00:28:19,241 I've butterflied my fish and then pin-boned it, 658 00:28:19,344 --> 00:28:20,758 so I'm happy with that. 659 00:28:20,862 --> 00:28:24,965 I just need to get it stuffed and tied and get it in the oven. 660 00:28:25,068 --> 00:28:27,586 My idea for this roasted, stuffed flathead 661 00:28:27,689 --> 00:28:30,068 kind of comes from a roast chicken dish 662 00:28:30,172 --> 00:28:32,034 that my sister and I like to cook at home. 663 00:28:34,344 --> 00:28:35,896 We stuff it with this breadcrumb stuffing 664 00:28:36,000 --> 00:28:38,000 that's got capers and preserved lemon 665 00:28:38,103 --> 00:28:40,241 and herbs and garlic and shallot. 666 00:28:40,344 --> 00:28:42,448 But I'm going to punch it really, really hard 667 00:28:42,551 --> 00:28:44,758 with anchovies to try and really lift up 668 00:28:44,862 --> 00:28:46,793 that fish flavour throughout the dish. 669 00:28:46,896 --> 00:28:49,172 Just gonna get some colour on that skin. 670 00:28:49,275 --> 00:28:50,724 Hot! 671 00:28:50,827 --> 00:28:52,206 How are you doing? Good. 672 00:28:52,310 --> 00:28:54,827 I just put it in the pan to get the skin nice and dry, 673 00:28:54,931 --> 00:28:56,793 and I did the body for longer than the tail. 674 00:28:56,896 --> 00:28:58,206 Yeah. 675 00:28:58,310 --> 00:28:59,862 Then I'm just going to finish it off in the oven. 676 00:28:59,965 --> 00:29:01,586 Well, how long are you planning to cook this for? 677 00:29:01,689 --> 00:29:03,965 Like, six minutes. Have you done this before? 678 00:29:04,068 --> 00:29:06,000 Once, and I overcooked it. 679 00:29:07,586 --> 00:29:08,931 So I don't want to do that today. 680 00:29:09,034 --> 00:29:10,517 Good luck. Yes. 681 00:29:10,620 --> 00:29:11,689 Gotta... 682 00:29:13,344 --> 00:29:14,862 She's gone. 683 00:29:14,965 --> 00:29:18,655 You've got a big fish to fry! 30 minutes to go! 684 00:29:22,206 --> 00:29:23,931 I'm kind of just working my beurre blanc. 685 00:29:24,034 --> 00:29:27,310 I'm just getting ready to cook my fish very soon. 686 00:29:27,413 --> 00:29:29,931 I've got my chilli oil done. This could all come together. 687 00:29:30,034 --> 00:29:31,551 I just really need to be careful with cooking the fish 688 00:29:31,655 --> 00:29:32,827 so it doesn't stick, 689 00:29:32,931 --> 00:29:35,448 and that I get the skin crispy, 690 00:29:35,551 --> 00:29:37,448 but the rest of the fish is cured. 691 00:29:39,689 --> 00:29:41,103 Alyona! 692 00:29:41,206 --> 00:29:42,620 Hi, how are you? Tell us how you're going. 693 00:29:42,724 --> 00:29:44,413 So I made a Russian broth called 'ukha'. 694 00:29:44,517 --> 00:29:46,551 Then I'm gonna put a little bit of a shot of vodka in it 695 00:29:46,655 --> 00:29:49,000 to enhance all the aromatics and flavours. 696 00:29:49,103 --> 00:29:51,689 I, like, deliberately did the fillets 697 00:29:51,793 --> 00:29:55,068 because that was the only choice where I could get the frame. 698 00:29:55,172 --> 00:29:57,137 So I put it also in the broth to get that extra flavour. 699 00:29:57,241 --> 00:29:58,137 Got it. 700 00:29:58,241 --> 00:30:01,000 And then I'm gonna serve it as a broth 701 00:30:01,103 --> 00:30:02,758 with the pan-seared fillets. 702 00:30:02,862 --> 00:30:04,379 I'm looking forward to it. Thanks, Poh. 703 00:30:04,482 --> 00:30:06,551 I have a lot going on. 704 00:30:06,655 --> 00:30:08,413 I have half of the fish filleted, 705 00:30:08,517 --> 00:30:09,551 ready for the hibachi. 706 00:30:09,655 --> 00:30:10,793 I've got rice going on. 707 00:30:10,896 --> 00:30:13,586 I've got a fish miso soup going on. 708 00:30:13,689 --> 00:30:15,379 I've got sashimi going on. 709 00:30:15,482 --> 00:30:18,517 Trying to get as much done as I can with 25 minutes to go. 710 00:30:23,724 --> 00:30:25,137 A couple of these bad boys 711 00:30:25,241 --> 00:30:26,551 do not want to open. 712 00:30:26,655 --> 00:30:28,724 So I'm gonna do a butterflied flathead 713 00:30:28,827 --> 00:30:30,310 on the hibachi. 714 00:30:30,413 --> 00:30:33,965 And I'm doing a clam stock sauce 715 00:30:34,068 --> 00:30:36,310 with some fennel as well. 716 00:30:38,241 --> 00:30:39,379 OK. 717 00:30:39,482 --> 00:30:42,344 I really want this sauce to be really nice and salty. 718 00:30:42,448 --> 00:30:44,931 Like, I want it to be a little bit reminiscent 719 00:30:45,034 --> 00:30:48,655 of salty sea-watery flavour... 720 00:30:48,758 --> 00:30:52,275 Vin, have you got any vinegar? Vinegar? Yeah, white wine. 721 00:30:52,379 --> 00:30:53,862 Yeah, do you reckon I could have some? 722 00:30:53,965 --> 00:30:55,344 ..but then also 723 00:30:55,448 --> 00:30:57,551 be, like, creamy and smooth, 724 00:30:57,655 --> 00:31:01,241 but also quite fresh and buttery and silky. 725 00:31:03,689 --> 00:31:05,517 Everything's tasting good. 726 00:31:05,620 --> 00:31:07,551 I'm getting a little bit worried about time. 727 00:31:07,655 --> 00:31:08,586 Um... 728 00:31:08,689 --> 00:31:10,344 I haven't done anything with the fish. 729 00:31:10,448 --> 00:31:12,241 I want to cook it on the hibachi, 730 00:31:12,344 --> 00:31:14,241 so I just need to make sure everything is prepped 731 00:31:14,344 --> 00:31:17,103 so I can make some room to get this hibachi on my bench. 732 00:31:24,448 --> 00:31:26,931 I'm just, yeah, motoring now. 733 00:31:27,034 --> 00:31:28,517 I don't really know how I'm cooking the fish, but... 734 00:31:28,620 --> 00:31:31,310 I've got all the other components of my dish. 735 00:31:31,413 --> 00:31:34,896 Um, some coleslaw, salsa and the, um, tostadas. 736 00:31:36,620 --> 00:31:38,241 My slaw is mainly cabbage and I'm dressing it 737 00:31:38,344 --> 00:31:39,724 with a macadamia aioli. 738 00:31:39,827 --> 00:31:41,724 I've got some cumin, lemon. 739 00:31:41,827 --> 00:31:43,068 In my salsa today, 740 00:31:43,172 --> 00:31:45,586 I'm putting pineapple, chilli, 741 00:31:45,689 --> 00:31:48,172 lime, a bit of fish sauce. 742 00:31:48,275 --> 00:31:49,620 The tostadas are frying. 743 00:31:49,724 --> 00:31:51,931 I'm hoping that the flavours sort of all work together. 744 00:31:52,034 --> 00:31:54,517 I'm avoiding dealing with this fish, 745 00:31:54,620 --> 00:31:55,758 but the clock is ticking 746 00:31:55,862 --> 00:31:57,827 and I know I need to work something out quickly. 747 00:31:57,931 --> 00:31:59,517 Um... 748 00:32:01,965 --> 00:32:05,068 Chucked my whole fish in the deep fryer. 749 00:32:05,172 --> 00:32:07,172 I'm just hoping this is the right decision. 750 00:32:07,275 --> 00:32:09,931 I don't know, I've never cooked fish like this before. 751 00:32:11,551 --> 00:32:13,517 Don't flounder, focus! 752 00:32:13,620 --> 00:32:15,586 You have 15 minutes to go! 753 00:32:15,689 --> 00:32:17,413 Solid. That is solid. 754 00:32:20,413 --> 00:32:22,517 15 minutes left in the cook, 755 00:32:22,620 --> 00:32:24,724 and I've got my fresh sambal made 756 00:32:24,827 --> 00:32:26,724 and my sweet and sour-style sauce 757 00:32:26,827 --> 00:32:28,000 is pretty much done. 758 00:32:28,103 --> 00:32:30,344 I've got to stir the roe in at the very end. 759 00:32:30,448 --> 00:32:32,068 But I really need to get my fish cooked. 760 00:32:32,172 --> 00:32:33,689 Casper. Chef, how are you going? 761 00:32:33,793 --> 00:32:36,068 Talk to me. You'll be cooking the fish, 762 00:32:36,172 --> 00:32:38,310 two different fillets with the head and the tail on. 763 00:32:38,413 --> 00:32:40,206 Yes, that's right. Differently. 764 00:32:40,310 --> 00:32:41,241 Yeah. 765 00:32:41,344 --> 00:32:43,103 Do you think that could jeopardise 766 00:32:43,206 --> 00:32:45,275 your chance of doing one correctly? 767 00:32:45,379 --> 00:32:47,172 Um, I like to think that, 768 00:32:47,275 --> 00:32:49,068 by doing two different techniques, 769 00:32:49,172 --> 00:32:51,068 I'm sort of showing a range of styles 770 00:32:51,172 --> 00:32:52,689 that you can do with it. 771 00:32:52,793 --> 00:32:54,379 Can't wait to see it. Thank you. 772 00:32:56,103 --> 00:32:58,206 I really want to nail the cook on the fish 773 00:32:58,310 --> 00:33:01,137 two ways, to show that I do have this range of technique. 774 00:33:03,551 --> 00:33:05,448 If I don't get one of those top three dishes today, 775 00:33:05,551 --> 00:33:06,896 I'm going to be pretty disappointed. 776 00:33:07,000 --> 00:33:08,344 One of your heroes up there 777 00:33:08,448 --> 00:33:10,551 doesn't pick your food to be the best on the day, 778 00:33:10,655 --> 00:33:12,137 you're not going to be too happy. 779 00:33:13,931 --> 00:33:16,103 Just a kiss. Just a kiss. 780 00:33:19,206 --> 00:33:21,793 All my elements are pretty much taken care of. 781 00:33:21,896 --> 00:33:23,896 The only thing I need to do is cook this fish 782 00:33:24,000 --> 00:33:26,413 and also toast off my almonds in ghee. 783 00:33:26,517 --> 00:33:27,896 Hey, Petro. Hello, how's it going? 784 00:33:28,000 --> 00:33:29,137 G'day, mate. Josh, how are you? 785 00:33:29,241 --> 00:33:30,793 Nice to meet you, mate. You too. 786 00:33:30,896 --> 00:33:33,793 We are loving the idea behind this dish. 787 00:33:33,896 --> 00:33:35,000 Oh, OK. Yeah. 788 00:33:35,103 --> 00:33:36,241 That's a good start. It seems like 789 00:33:36,344 --> 00:33:37,551 it's going to be punchy, 790 00:33:37,655 --> 00:33:38,827 there'll be some beautiful potatoes. 791 00:33:38,931 --> 00:33:41,448 What we're interested in, though - surprise, surprise - 792 00:33:41,551 --> 00:33:43,206 is the cooking of the fish. The fish! 793 00:33:43,310 --> 00:33:44,724 Yeah. Yeah! 794 00:33:44,827 --> 00:33:45,862 So, Petra, I hear there's a bit of a legend 795 00:33:45,965 --> 00:33:47,310 of your carbon trout 796 00:33:47,413 --> 00:33:48,793 that you served earlier this year. 797 00:33:48,896 --> 00:33:50,241 Yeah, it was carbon. 798 00:33:50,344 --> 00:33:52,310 You could have definitely used the trout again 799 00:33:52,413 --> 00:33:53,758 to light up the charcoal 800 00:33:53,862 --> 00:33:55,310 for the next cook. Goodness me! 801 00:33:55,413 --> 00:33:56,896 So we're grilling it on charcoal today? 802 00:33:57,000 --> 00:33:58,172 Yes. Alright. 803 00:33:58,275 --> 00:34:00,344 I just wouldn't leave your fish too late, man. 804 00:34:00,448 --> 00:34:01,551 Yeah. 805 00:34:01,655 --> 00:34:05,206 Are we putting it on ASAP? 100%. 806 00:34:05,310 --> 00:34:07,000 I feel like I've got a point to prove 807 00:34:07,103 --> 00:34:09,344 and I'm going to do my best to prove it. 808 00:34:10,689 --> 00:34:12,965 I'm at the most crucial point here. 809 00:34:14,862 --> 00:34:17,724 I really want to redeem myself quite badly here, 810 00:34:17,827 --> 00:34:19,482 but I'm just as equally nervous 811 00:34:19,586 --> 00:34:21,827 that everything could just go up in flames. 812 00:34:21,931 --> 00:34:23,103 Oh, my God. 813 00:34:30,620 --> 00:34:31,862 Oh! I'm so sorry. 814 00:34:31,965 --> 00:34:33,413 Ha-ha! I didn't see you. 815 00:34:33,517 --> 00:34:35,172 Top three is where you want to be! 816 00:34:35,275 --> 00:34:36,827 Ten minutes to go! 817 00:34:38,275 --> 00:34:39,724 Oh, my God, this is so exciting. 818 00:34:39,827 --> 00:34:41,517 Time is flying! 819 00:34:47,172 --> 00:34:50,000 Oh, no! That was my basil. Don't want to throw that out. 820 00:34:50,103 --> 00:34:50,965 Pat, how are you? 821 00:34:51,068 --> 00:34:52,206 I'm good, thanks, Chef. How are you? 822 00:34:52,310 --> 00:34:54,241 So, tell me - technique, butterfly? 823 00:34:54,344 --> 00:34:55,896 Yes, reverse butterfly. 824 00:34:56,000 --> 00:34:57,827 I'm gonna barbecue it on the charcoal. 825 00:34:57,931 --> 00:35:00,344 I'm gonna serve it with a green Thai curry sauce. 826 00:35:00,448 --> 00:35:02,103 Nice and spicy. 827 00:35:02,206 --> 00:35:04,379 A bit creamy to help the leanness of the fish. 828 00:35:04,482 --> 00:35:07,241 Hopefully it goes along well with the charcoal flavour. 829 00:35:07,344 --> 00:35:08,586 My fish is curing. 830 00:35:08,689 --> 00:35:10,758 I've got the tail and the head ready to go in the roast, 831 00:35:10,862 --> 00:35:11,896 and I'm hoping to serve it 832 00:35:12,000 --> 00:35:14,172 with a little bit of yuzu creme fraiche, 833 00:35:14,275 --> 00:35:17,103 a pickled cucumber, a shoyu goma pearl 834 00:35:17,206 --> 00:35:19,172 and rice nori crisp. 835 00:35:22,241 --> 00:35:23,482 Kind of all systems go. 836 00:35:23,586 --> 00:35:25,206 I haven't really used the hibachi here 837 00:35:25,310 --> 00:35:26,655 in the MasterChef kitchen yet, 838 00:35:26,758 --> 00:35:29,068 so I'm trying to keep a very close eye 839 00:35:29,172 --> 00:35:31,241 and trying to do it as slow as possible. 840 00:35:31,344 --> 00:35:33,482 The good thing about my dish, I feel like, 841 00:35:33,586 --> 00:35:34,931 is everything kind of comes together really quick 842 00:35:35,034 --> 00:35:36,931 once you've done all the prep. OK. Chilli oil done. 843 00:35:37,034 --> 00:35:39,241 Vin, do I need to put oil on the skin? 844 00:35:39,344 --> 00:35:40,793 I put a little bit, yeah. 845 00:35:40,896 --> 00:35:43,379 What would I do without you next to me today? 846 00:35:43,482 --> 00:35:45,344 Genuinely fail. 847 00:35:45,448 --> 00:35:48,137 OK, this is nice and warm and ready. 848 00:35:49,344 --> 00:35:52,379 Ten minutes to go, I need to get this fish on. 849 00:35:52,482 --> 00:35:54,413 I'm really scared! 850 00:35:54,517 --> 00:35:57,034 But I'm doing the flathead on the hibachi. 851 00:35:57,137 --> 00:35:59,655 Flathead has quite thick skin. 852 00:35:59,758 --> 00:36:02,344 If you go too high on the heat, 853 00:36:02,448 --> 00:36:05,275 the skin will burn before it cooks. 854 00:36:05,379 --> 00:36:08,793 So I'm going for like a medium to high sort of heat. 855 00:36:08,896 --> 00:36:10,620 And I'm actually moving it around quite a lot 856 00:36:10,724 --> 00:36:13,758 to ensure that it has a really nice even cook 857 00:36:13,862 --> 00:36:15,586 across the whole fish. 858 00:36:15,689 --> 00:36:19,103 I'm really scared, to be honest, 859 00:36:19,206 --> 00:36:21,724 'cause I really don't want to fail. 860 00:36:21,827 --> 00:36:25,310 This dish is a fish with a sauce with some garnishes. 861 00:36:25,413 --> 00:36:28,344 If this fish isn't cooked perfectly, 862 00:36:28,448 --> 00:36:30,137 I've completely stuffed the whole thing up. 863 00:36:31,586 --> 00:36:34,758 Oh, my God, this is so scary. Time to reel it in. 864 00:36:34,862 --> 00:36:36,965 Five minutes to go. Come on. 865 00:36:38,758 --> 00:36:40,827 Yummy! Not bad! 866 00:36:40,931 --> 00:36:43,517 This curry sauce is tasting good, actually. 867 00:36:43,620 --> 00:36:44,827 So next thing I have to focus on 868 00:36:44,931 --> 00:36:47,137 is making a batter for the fish and deep-frying the fish. 869 00:36:47,241 --> 00:36:49,517 Yeah, I only wanted a very light batter on it 870 00:36:49,620 --> 00:36:51,827 just to give it, like, a bit of crunch. 871 00:36:51,931 --> 00:36:53,068 Hope it works. 872 00:36:53,172 --> 00:36:54,241 Three minutes to go! 873 00:36:56,344 --> 00:36:58,275 Argh! 874 00:37:03,620 --> 00:37:05,620 Done! Blowtorch! 875 00:37:05,724 --> 00:37:07,482 I'm really happy. It looks like a whole fish. 876 00:37:07,586 --> 00:37:09,758 You'd have no idea that I've opened it up, 877 00:37:09,862 --> 00:37:11,206 stuffed it, closed it back up and roasted it. 878 00:37:11,310 --> 00:37:13,655 I'm just going to make a stock, a little jus. 879 00:37:13,758 --> 00:37:15,517 I've roasted a bunch of vegetables down. 880 00:37:15,620 --> 00:37:17,689 I'm deglazing with a bit of white wine, 881 00:37:17,793 --> 00:37:20,000 a bit of stock from the pantry. 882 00:37:21,620 --> 00:37:23,379 I'm adding Shiro Dashi, 883 00:37:23,482 --> 00:37:25,586 which is this beautiful Japanese condiment 884 00:37:25,689 --> 00:37:29,689 that has, like, smoky bonito-ey fishy, umami. 885 00:37:29,793 --> 00:37:31,931 And I'm hitting it with a little bit of butter 886 00:37:32,034 --> 00:37:34,034 just to make it beautiful and glossy at the end. 887 00:37:34,137 --> 00:37:35,620 Yum. 888 00:37:38,034 --> 00:37:40,275 I am caressing this flathead. 889 00:37:40,379 --> 00:37:43,586 I am really making sure 890 00:37:43,689 --> 00:37:47,137 that this cooks perfectly. 891 00:37:47,241 --> 00:37:49,551 And I'll be pairing it with all this stuff 892 00:37:49,655 --> 00:37:52,241 that's really going to complement the fish. 893 00:37:52,344 --> 00:37:55,689 A herb dressing, roasted tomatoes in butter, 894 00:37:55,793 --> 00:37:56,965 boiled Kipfler potatoes, 895 00:37:57,068 --> 00:37:59,379 and then I'll be topping everything 896 00:37:59,482 --> 00:38:01,689 with some ghee-toasted almonds. 897 00:38:01,793 --> 00:38:03,241 I know that my flavours are there. 898 00:38:03,344 --> 00:38:06,103 I just hope that fish is cooked absolutely perfectly. 899 00:38:06,206 --> 00:38:09,034 Get your fish on the dish! One minute to go. 900 00:38:09,137 --> 00:38:11,000 Oh, my God. 901 00:38:13,448 --> 00:38:14,448 OK, here we go. 902 00:38:15,827 --> 00:38:17,827 Alright, come on. Ho-ho! 903 00:38:17,931 --> 00:38:20,896 Really happy the fish is cooked perfectly. 904 00:38:21,000 --> 00:38:23,413 Hopefully it delivers for the judges. 905 00:38:24,896 --> 00:38:26,482 I'm really happy with the cook on both of them. 906 00:38:26,586 --> 00:38:28,275 The fried one is really nice and crispy. 907 00:38:28,379 --> 00:38:29,586 You've got the frills that I wanted, 908 00:38:29,689 --> 00:38:31,241 and then I got a really nice crispy skin 909 00:38:31,344 --> 00:38:32,275 on my hibachi one. 910 00:38:32,379 --> 00:38:35,310 The final thing I need to do is mix my roe 911 00:38:35,413 --> 00:38:38,000 into my sweet-and-sour-style sauce. 912 00:38:38,103 --> 00:38:41,620 God, my heart rate! Full on! 913 00:38:41,724 --> 00:38:43,103 It's really down to the wire, 914 00:38:43,206 --> 00:38:44,758 but it looks so beautiful. 915 00:38:44,862 --> 00:38:46,758 I'm so happy with the plate that I chose. 916 00:38:46,862 --> 00:38:50,137 I'm happy with the way that my fish looks. 917 00:38:50,241 --> 00:38:51,448 Oh, my God! 918 00:38:51,551 --> 00:38:56,068 I would be so proud if Josh loved my food. 919 00:38:56,172 --> 00:38:58,862 We want something off the hook in ten... 920 00:38:58,965 --> 00:39:02,965 Nine, eight, seven, 921 00:39:03,068 --> 00:39:07,448 six, five, four, three, 922 00:39:07,551 --> 00:39:10,620 two, one! 923 00:39:10,724 --> 00:39:12,344 That's it, everybody. 924 00:39:14,379 --> 00:39:17,034 Great work. Oh, my God, you're so sweaty. 925 00:39:17,137 --> 00:39:19,482 Down to the wire. Look at this. 926 00:39:19,586 --> 00:39:21,793 You can't see it. Oh, it is wet! 927 00:39:21,896 --> 00:39:23,931 That's called hard work, mate. That's called hard work. 928 00:39:24,034 --> 00:39:25,379 I'm feeling pretty good. 929 00:39:25,482 --> 00:39:27,206 I had a couple of time issues there 930 00:39:27,310 --> 00:39:28,551 and I was a bit, a bit pressed 931 00:39:28,655 --> 00:39:30,551 with the, um, the filleting of the fish. 932 00:39:30,655 --> 00:39:33,344 But, yeah, like, I had a vision. 933 00:39:33,448 --> 00:39:35,344 And it's on the plate now and I'm pretty happy with it. 934 00:39:35,448 --> 00:39:37,275 I'm hoping for top three today. 935 00:39:37,379 --> 00:39:41,241 I didn't burn my fish, which is a big bonus. 936 00:39:41,344 --> 00:39:44,137 So hopefully I've got a bit of redemption today. 937 00:39:48,448 --> 00:39:50,310 The fish master, Josh Niland, 938 00:39:50,413 --> 00:39:53,517 set you a flathead butchery challenge. 939 00:39:53,620 --> 00:39:55,655 Let's see how you went. 940 00:39:55,758 --> 00:39:57,551 The dish we'd like to taste belongs to... 941 00:39:59,448 --> 00:40:00,965 ..Grace. 942 00:40:03,517 --> 00:40:05,793 I've definitely been through a real journey 943 00:40:05,896 --> 00:40:07,551 to land this dish in front of me, 944 00:40:07,655 --> 00:40:09,586 and I think some good feedback from Josh 945 00:40:09,689 --> 00:40:11,931 would be a really amazing source of, like, 946 00:40:12,034 --> 00:40:14,655 validation and inspiration to keep pushing. 947 00:40:14,758 --> 00:40:17,655 Ohhhh. 948 00:40:20,482 --> 00:40:23,517 Grace, I'm just gonna say it. That looks unreal. 949 00:40:23,620 --> 00:40:25,620 Far cry from a sausage. Yeah. 950 00:40:25,724 --> 00:40:26,655 What is it? 951 00:40:26,758 --> 00:40:30,000 I did a reverse butterflied flathead 952 00:40:30,103 --> 00:40:32,517 on the hibachi with some clams. 953 00:40:32,620 --> 00:40:35,103 I made a clam sauce. 954 00:40:35,206 --> 00:40:36,758 And then there's some fried saltbush, 955 00:40:36,862 --> 00:40:39,551 some caper berries, and some tarragon. 956 00:40:39,655 --> 00:40:40,655 Let's eat it, shall we? 957 00:41:01,000 --> 00:41:04,137 Grace, there is some stunning cooking going on here. 958 00:41:04,241 --> 00:41:07,758 Firstly, the fish. It was cooked so beautifully 959 00:41:07,862 --> 00:41:09,482 and then everything else was there 960 00:41:09,586 --> 00:41:11,068 to support the beautiful fish. 961 00:41:11,172 --> 00:41:13,379 Today's challenge. It was to choose 962 00:41:13,482 --> 00:41:17,448 one of Josh's techniques and make that the centrepiece. 963 00:41:17,551 --> 00:41:19,931 And, oh, my gosh, that is exactly what you've done. 964 00:41:20,965 --> 00:41:24,034 You couldn't be anywhere else but Melbourne. 965 00:41:24,137 --> 00:41:26,379 Eating something in Australia. 966 00:41:26,482 --> 00:41:28,862 It's identifiably our own plate of food 967 00:41:28,965 --> 00:41:31,793 and I think that's a wonderful measure of a dish. 968 00:41:31,896 --> 00:41:34,862 So, it was brilliant. Thank you so much. 969 00:41:34,965 --> 00:41:36,517 Grace, you focused on all the right things. 970 00:41:36,620 --> 00:41:37,896 You celebrated the technique 971 00:41:38,000 --> 00:41:40,172 and these clams were cooked so beautifully, 972 00:41:40,275 --> 00:41:41,724 so succulent and sweet. 973 00:41:41,827 --> 00:41:42,827 Well done. 974 00:41:42,931 --> 00:41:44,448 Thank you. 975 00:41:44,551 --> 00:41:45,896 It's fantastic. 976 00:41:47,931 --> 00:41:50,793 Job done, well done. Thank you so much. Thank you. 977 00:41:57,517 --> 00:41:59,206 Next up, Annabel. 978 00:42:02,896 --> 00:42:05,068 I'm so happy with how it looks. 979 00:42:05,172 --> 00:42:07,241 I just don't know how it's cooked. 980 00:42:09,275 --> 00:42:11,689 I haven't actually tasted it all together 981 00:42:11,793 --> 00:42:13,551 because I had to serve the fish whole. 982 00:42:15,793 --> 00:42:18,689 I'm just hoping that that fish is perfectly cooked 983 00:42:18,793 --> 00:42:21,482 and that it doesn't fall apart as soon as they cut into it. 984 00:42:21,586 --> 00:42:23,310 Wow! 985 00:42:23,413 --> 00:42:25,275 Wow. 986 00:42:36,689 --> 00:42:38,482 Annabel, what have we here? 987 00:42:38,586 --> 00:42:40,931 I have done a reverse butterflied 988 00:42:41,034 --> 00:42:45,551 stuffed roasted flathead and a fish jus. 989 00:42:45,655 --> 00:42:48,241 You really went all out. How do you think it's cooked, 990 00:42:48,344 --> 00:42:49,344 if you had to guess? 991 00:42:50,965 --> 00:42:52,965 I'm not gonna lie. I did a temp check on it, 992 00:42:53,068 --> 00:42:54,586 and I was like, I actually don't even know 993 00:42:54,689 --> 00:42:56,068 what a whole fish is meant to be. 994 00:42:58,689 --> 00:43:00,103 OK. Would you like us to find out 995 00:43:00,206 --> 00:43:02,241 how it's cooked, Annabel? 996 00:43:41,896 --> 00:43:42,793 I don't know. I feel like 997 00:43:42,896 --> 00:43:44,896 I could say quite a few things... 998 00:43:46,241 --> 00:43:48,724 ..but I think I'll just give you a high five. 999 00:43:48,827 --> 00:43:50,586 Yay! 1000 00:43:51,793 --> 00:43:53,000 Amazing. 1001 00:43:56,655 --> 00:43:59,689 People looking at this at home need to understand 1002 00:43:59,793 --> 00:44:02,206 how extremely difficult this is technically. 1003 00:44:02,310 --> 00:44:04,758 The most difficult thing I've always found about this 1004 00:44:04,862 --> 00:44:07,000 is taking the string off post-cook 1005 00:44:07,103 --> 00:44:09,586 and not removing any of the skin. 1006 00:44:09,689 --> 00:44:11,000 There's no imperfections. 1007 00:44:11,103 --> 00:44:13,551 Everything's got their intentional bands 1008 00:44:13,655 --> 00:44:16,931 that I could then cut five really uniform slices from. 1009 00:44:17,034 --> 00:44:18,896 I hope everybody appreciates 1010 00:44:19,000 --> 00:44:22,896 just how remarkable that was. So, well done. 1011 00:44:23,000 --> 00:44:27,000 It's just unbelievable what you've achieved. 1012 00:44:27,103 --> 00:44:28,931 What is amazing is, 1013 00:44:29,034 --> 00:44:31,931 is there is no eggwhite in your stuffing, no combiner. 1014 00:44:32,034 --> 00:44:35,206 And it's nice and tight and very delicious. 1015 00:44:35,310 --> 00:44:37,620 It's just incredible. 1016 00:44:37,724 --> 00:44:40,655 That sauce. It is drinkable stuff. 1017 00:44:40,758 --> 00:44:44,241 It's like somebody's made a roast chicken gravy 1018 00:44:44,344 --> 00:44:46,827 and hidden some anchovy or some umami in there 1019 00:44:46,931 --> 00:44:48,655 to just make it even better. 1020 00:44:48,758 --> 00:44:51,862 I would have that on absolutely any protein. 1021 00:44:51,965 --> 00:44:53,310 Top class. Well done. 1022 00:44:53,413 --> 00:44:55,655 Thank you. Thanks, guys. 1023 00:44:55,758 --> 00:44:57,482 This day and this cook and this feedback 1024 00:44:57,586 --> 00:44:58,931 in the MasterChef kitchen 1025 00:44:59,034 --> 00:45:01,965 is something that I am going to hold very, very closely 1026 00:45:02,068 --> 00:45:03,137 for the rest of my life. 1027 00:45:03,241 --> 00:45:04,586 Well done, Annabel! 1028 00:45:04,689 --> 00:45:06,172 Best day of my life! 1029 00:45:06,275 --> 00:45:08,034 There's no way I would have been able to do this 1030 00:45:08,137 --> 00:45:09,689 at the start of this competition. 1031 00:45:09,793 --> 00:45:11,275 So I think this is a real moment 1032 00:45:11,379 --> 00:45:13,103 where I'm able to sort of look back 1033 00:45:13,206 --> 00:45:15,103 and really reflect on my progress, 1034 00:45:15,206 --> 00:45:17,379 and that's a really nice feeling. 1035 00:45:17,482 --> 00:45:19,586 Next dish we'd love to taste is Emily. 1036 00:45:21,413 --> 00:45:25,689 This is Kochi teishoku. I did the head-to-tail fillet. 1037 00:45:25,793 --> 00:45:28,068 I did a hibachi grill for one piece, 1038 00:45:28,172 --> 00:45:32,758 and I used the other side of the fillet to make a miso soup. 1039 00:45:32,862 --> 00:45:34,413 And then I did a sashimi. 1040 00:45:34,517 --> 00:45:36,689 Raw rock flathead. 1041 00:45:36,793 --> 00:45:38,620 It's wonderful. The way you've sliced it 1042 00:45:38,724 --> 00:45:41,344 shows off the texture of the fish, the little soup, 1043 00:45:41,448 --> 00:45:44,551 you get that lovely toasted flathead note throughout, 1044 00:45:44,655 --> 00:45:46,068 which is very delicious. 1045 00:45:46,172 --> 00:45:47,482 Pat! 1046 00:45:48,896 --> 00:45:51,413 I've reverse butterflied and barbecued the flattie 1047 00:45:51,517 --> 00:45:54,379 and then served it with a green Thai curry sauce. 1048 00:45:54,482 --> 00:45:55,586 Oh, look at that. 1049 00:45:55,689 --> 00:45:57,344 That looks amazing. 1050 00:45:58,517 --> 00:46:01,068 The delivery of your sauce is unbelievable. 1051 00:46:01,172 --> 00:46:05,000 You know, all the accompaniment is just generally superb. 1052 00:46:05,103 --> 00:46:06,379 Hannah. 1053 00:46:07,724 --> 00:46:10,931 I've made you hot and cold flathead. 1054 00:46:11,034 --> 00:46:14,724 I made a yuzu creme, a shoyu goma pearl, 1055 00:46:14,827 --> 00:46:16,655 a pickled cucumber 1056 00:46:16,758 --> 00:46:18,275 and served it with rice crackers, 1057 00:46:18,379 --> 00:46:19,965 fish skin and nori salt. 1058 00:46:21,413 --> 00:46:23,896 To me, the flavour that you're left with 1059 00:46:24,000 --> 00:46:26,344 is the most pleasant thing about the whole experience. 1060 00:46:26,448 --> 00:46:27,689 That beautiful yuzu, 1061 00:46:27,793 --> 00:46:30,103 the fattiness from the creme fraiche 1062 00:46:30,206 --> 00:46:32,000 and the quality of the fish. 1063 00:46:32,103 --> 00:46:33,620 It is a really enjoyable experience. 1064 00:46:33,724 --> 00:46:35,517 Thank you. 1065 00:46:35,620 --> 00:46:37,413 Next up, Bella. 1066 00:46:41,586 --> 00:46:43,068 I don't think I knew what I wanted 1067 00:46:43,172 --> 00:46:44,965 to present to the judges today. 1068 00:46:45,068 --> 00:46:47,034 I'm just happy that they get to eat a dish. 1069 00:46:49,482 --> 00:46:52,034 The fish has been filleted right to fit the brief. 1070 00:46:52,137 --> 00:46:53,344 So that's a big win for me. 1071 00:46:53,448 --> 00:46:56,655 But I just hope that it's cooked through. 1072 00:46:59,517 --> 00:47:01,448 Bella, what have you made? 1073 00:47:01,551 --> 00:47:04,551 I've made you fish tostadas with coleslaw, 1074 00:47:04,655 --> 00:47:07,000 a pineapple salsa and a macadamia aioli. 1075 00:47:07,103 --> 00:47:08,103 And you did the fillet 1076 00:47:08,206 --> 00:47:09,896 leaving the head and the tail on. 1077 00:47:10,000 --> 00:47:11,241 Yeah. That's right. 1078 00:47:38,517 --> 00:47:40,758 Bella, it's really bloody tasty. 1079 00:47:42,344 --> 00:47:44,310 The cook on the fish is delicious, flaky, 1080 00:47:44,413 --> 00:47:47,137 and firm enough to hold for a dish like this as well. 1081 00:47:47,241 --> 00:47:49,724 You've got this lovely kind of roasty flavour 1082 00:47:49,827 --> 00:47:50,965 in your tostadas. 1083 00:47:51,068 --> 00:47:54,758 Beautiful, beautiful, sweet, sweet pineapple. 1084 00:47:54,862 --> 00:47:56,931 And then your slaw. It's got the right amount of acid. 1085 00:47:57,034 --> 00:47:58,724 Right amount of salt. 1086 00:47:58,827 --> 00:48:03,000 I think I was ready to be underwhelmed and then I ate it. 1087 00:48:03,103 --> 00:48:06,344 And it's delicious. Like, it's really tasty. 1088 00:48:06,448 --> 00:48:07,965 The salsa was delicious. 1089 00:48:08,068 --> 00:48:10,172 And I think that and the flathead alone 1090 00:48:10,275 --> 00:48:12,448 without anything else was fantastic. 1091 00:48:13,586 --> 00:48:15,724 Make sure you have faith in your ability 1092 00:48:15,827 --> 00:48:18,068 and remember that you understand flavour. 1093 00:48:18,172 --> 00:48:20,172 And you've got a really great palate. 1094 00:48:20,275 --> 00:48:21,758 Thank you. Thanks, Bella. 1095 00:48:21,862 --> 00:48:23,517 Thank you. Well done! 1096 00:48:26,655 --> 00:48:28,413 Next one, Casper. 1097 00:48:31,448 --> 00:48:34,655 When you're serving your food to, like, one of your heroes, 1098 00:48:34,758 --> 00:48:36,206 there is a little bit more pressure 1099 00:48:36,310 --> 00:48:39,103 because you get, like, one shot to really impress this person. 1100 00:48:41,103 --> 00:48:42,965 So, hopefully Josh loves my dish. 1101 00:48:44,344 --> 00:48:46,241 Then I have that chance at immunity. 1102 00:48:46,344 --> 00:48:47,862 Casper, what have you made? 1103 00:48:47,965 --> 00:48:49,689 Um, I've done the flathead two ways, 1104 00:48:49,793 --> 00:48:52,724 so I did the head-on tail-on fillets. 1105 00:48:52,827 --> 00:48:56,103 I've done one deep-fried, more like Indonesian style. 1106 00:48:56,206 --> 00:48:57,586 So I've got a sambal on the side. 1107 00:48:57,689 --> 00:49:00,034 And then the second one, I've done on the hibachi 1108 00:49:00,137 --> 00:49:02,931 and I've used a bit of the sambal as well 1109 00:49:03,034 --> 00:49:07,068 to make an Indonesia-like sweet-and-sour soup. 1110 00:49:07,172 --> 00:49:11,275 Two sauces, two cooking techniques... 1111 00:49:12,310 --> 00:49:13,965 ..and double the risk. 1112 00:49:15,206 --> 00:49:16,172 Yes. 1113 00:49:34,517 --> 00:49:36,551 We are going to taste it, yeah? Good luck. 1114 00:49:39,310 --> 00:49:41,586 Interesting. Oh, I can smell the blatjang. 1115 00:49:43,931 --> 00:49:45,103 Crispy. 1116 00:50:10,413 --> 00:50:12,655 Casper, mon ami! 1117 00:50:14,137 --> 00:50:15,931 It's very well done. Thank you, chef. 1118 00:50:17,344 --> 00:50:21,620 The complete package is so inviting, a pleasure. 1119 00:50:21,724 --> 00:50:23,689 It's true, it's like a masterpiece 1120 00:50:23,793 --> 00:50:25,034 in two different ways. 1121 00:50:25,137 --> 00:50:29,724 And your sauces are the stamp - bang, bang! 1122 00:50:29,827 --> 00:50:31,344 When I think about that dish, 1123 00:50:31,448 --> 00:50:34,137 obviously I love the crispy one, like, with the sambar. 1124 00:50:34,241 --> 00:50:35,758 I think that's delicious. 1125 00:50:35,862 --> 00:50:38,275 Probably even better than the grilled. 1126 00:50:38,379 --> 00:50:40,655 I almost see the sambal and the method of cookery 1127 00:50:40,758 --> 00:50:41,896 that you've done there 1128 00:50:42,000 --> 00:50:45,034 as a way of making lesser-known species - 1129 00:50:45,137 --> 00:50:47,758 they're a little bit cheaper and pushed aside - 1130 00:50:47,862 --> 00:50:51,137 as a way of elevating them into the spotlight. 1131 00:50:51,241 --> 00:50:53,275 Do that same process, serve it with the sambar. 1132 00:50:53,379 --> 00:50:54,793 It'll be a hit. Yeah. 1133 00:50:54,896 --> 00:50:56,137 Really good. 1134 00:50:56,241 --> 00:50:57,793 It's just so delicious. 1135 00:50:57,896 --> 00:50:59,758 And I love that sort of yin-yang plating 1136 00:50:59,862 --> 00:51:02,000 on the asymmetrical plate. 1137 00:51:02,103 --> 00:51:04,862 And very clever decision to not bother with rice 1138 00:51:04,965 --> 00:51:07,000 because you've been able to focus on 1139 00:51:07,103 --> 00:51:10,172 really beautiful filleting and cooking of the dish. 1140 00:51:10,275 --> 00:51:13,241 And then you kind of, uh, repurposed your sauce twice. 1141 00:51:13,344 --> 00:51:15,586 It actually gives people two textures 1142 00:51:15,689 --> 00:51:17,586 and two versions of the sauce. 1143 00:51:17,689 --> 00:51:20,000 Very, very clever. Good stuff, mate. 1144 00:51:20,103 --> 00:51:21,482 Thank you. 1145 00:51:24,758 --> 00:51:28,034 Thanks, mate. He's back. 1146 00:51:28,137 --> 00:51:29,896 The kid's back. 1147 00:51:30,000 --> 00:51:31,448 Next up, Aaron. 1148 00:51:32,758 --> 00:51:34,896 There's been some phenomenal dishes today 1149 00:51:35,000 --> 00:51:37,448 and everyone's vying for that top three spot. 1150 00:51:37,551 --> 00:51:40,068 I'm the only one who's done the butterfly technique today. 1151 00:51:40,172 --> 00:51:42,758 I'm really hoping I've done it well. 1152 00:51:42,862 --> 00:51:45,379 I really want to put myself in the position 1153 00:51:45,482 --> 00:51:48,172 to be in the top three and be safe from elimination. 1154 00:51:54,758 --> 00:51:56,965 Aaron, tell us, what have you made? 1155 00:51:57,068 --> 00:52:01,379 I've made a battered flathead with a curry sauce. 1156 00:52:06,137 --> 00:52:07,862 Mm. Wow. 1157 00:52:07,965 --> 00:52:09,172 Smells amazing. 1158 00:52:15,586 --> 00:52:16,620 Thank you. 1159 00:52:51,862 --> 00:52:53,620 I won't take any risk. 1160 00:52:55,379 --> 00:52:56,344 Aaron... 1161 00:53:00,689 --> 00:53:03,655 There are pin bones left. 1162 00:53:03,758 --> 00:53:06,482 It's a shame because you were that close. 1163 00:53:08,068 --> 00:53:12,241 I absolutely love your sauce. I love your presentation. 1164 00:53:12,344 --> 00:53:15,000 It would have been the most smashing dish today. 1165 00:53:16,689 --> 00:53:19,068 Yeah. Unfortunately, it's just a mouthful of pin bones. 1166 00:53:19,172 --> 00:53:22,551 And if you ever do that in a restaurant 1167 00:53:22,655 --> 00:53:25,931 and you give somebody one and then maybe two, 1168 00:53:26,034 --> 00:53:27,448 you've lost them. Yeah. 1169 00:53:27,551 --> 00:53:29,758 Like, the trust is gone. 1170 00:53:29,862 --> 00:53:32,034 Mate, nice work on, you know, going all out 1171 00:53:32,137 --> 00:53:33,724 and butterflying the flathead. 1172 00:53:33,827 --> 00:53:35,482 So I just love that you're like, 1173 00:53:35,586 --> 00:53:37,275 "Get me the challenge, I am ready." 1174 00:53:37,379 --> 00:53:39,827 You've just also got to be extra careful, that's all. 1175 00:53:39,931 --> 00:53:43,000 And next time, I guarantee there's not a bone in sight. 1176 00:53:43,103 --> 00:53:44,931 Thank you. 1177 00:53:49,965 --> 00:53:51,206 Vinnie. 1178 00:53:53,103 --> 00:53:55,482 I did a barbecue flattie 1179 00:53:55,586 --> 00:53:57,793 with a bean puree and a herb salad. 1180 00:53:59,241 --> 00:54:01,068 Vinnie, when it arrived, I was like, "Oh, my God, 1181 00:54:01,172 --> 00:54:02,862 "there is a real forest of herbs on there." 1182 00:54:02,965 --> 00:54:05,379 But I love that it was actually hiding 1183 00:54:05,482 --> 00:54:06,965 all this little surprise on the bottom, 1184 00:54:07,068 --> 00:54:08,310 which was that bean puree. 1185 00:54:08,413 --> 00:54:10,586 It acted like a sauce. 1186 00:54:10,689 --> 00:54:12,482 My piece of fish was over, 1187 00:54:12,586 --> 00:54:14,931 but I would not be upset about this dish at all. 1188 00:54:15,034 --> 00:54:16,482 Thank you. Yeah. 1189 00:54:16,586 --> 00:54:18,000 Luke. 1190 00:54:19,344 --> 00:54:23,275 Made a crispy cured flathead with a miso beurre blanc 1191 00:54:23,379 --> 00:54:24,965 and a chilli oil. 1192 00:54:25,068 --> 00:54:28,000 The technique of curing and then torching. 1193 00:54:28,103 --> 00:54:29,551 It's normally done with, like, 1194 00:54:29,655 --> 00:54:31,310 something a little bit more oily, 1195 00:54:31,413 --> 00:54:33,344 like a mackerel or a bonito. 1196 00:54:33,448 --> 00:54:37,103 I wouldn't say it works as well with flathead. 1197 00:54:37,206 --> 00:54:38,862 Alyona, you're next. 1198 00:54:41,482 --> 00:54:43,655 Pan-seared fillets of flathead. 1199 00:54:43,758 --> 00:54:46,827 There's broth that's inspired by this Russian soup 1200 00:54:46,931 --> 00:54:47,965 and some dill oil. 1201 00:54:48,068 --> 00:54:49,103 I really enjoyed it. 1202 00:54:49,206 --> 00:54:50,310 All the aniseed notes 1203 00:54:50,413 --> 00:54:53,068 and all that lovely toasty flathead skin. 1204 00:54:53,172 --> 00:54:55,551 The broth, super impressed with. 1205 00:54:55,655 --> 00:54:57,793 If anything, it'd be wonderful to have a lot more of it. 1206 00:54:59,310 --> 00:55:02,896 Next dish we'd like to taste is Petro's. 1207 00:55:03,000 --> 00:55:04,413 Go, Petro! 1208 00:55:11,758 --> 00:55:13,931 Oh. Look at that. 1209 00:55:15,551 --> 00:55:17,793 If I fail with this fish 1210 00:55:17,896 --> 00:55:20,896 in front of Josh Niland today, 1211 00:55:21,000 --> 00:55:23,000 I may as well hang up the boot. 1212 00:55:33,000 --> 00:55:34,379 Look at that! 1213 00:55:36,068 --> 00:55:38,551 Petro, tell us what you made us. 1214 00:55:38,655 --> 00:55:42,931 I've made a reverse butterfly charcoal flathead 1215 00:55:43,034 --> 00:55:44,862 with a herb dressing, 1216 00:55:44,965 --> 00:55:47,758 boiled Kipfler potatoes, roasted cherry tomatoes, 1217 00:55:47,862 --> 00:55:51,896 and toasted flaked almonds in ghee on top. 1218 00:55:52,000 --> 00:55:53,620 Now, this is a little bit of a redemption... 1219 00:55:53,724 --> 00:55:55,448 Oh, God, yeah. ..grill. 1220 00:55:55,551 --> 00:56:00,310 Last time we saw a butterfly fish on a hibachi from you, 1221 00:56:00,413 --> 00:56:03,931 it was kind of cremated. Yeah. 1222 00:56:04,034 --> 00:56:06,586 So let's hope this is perfectly cooked. 1223 00:56:14,931 --> 00:56:16,241 Let's go, Petro. 1224 00:56:45,827 --> 00:56:47,586 Mate, I'm calling it now. That's dish of the day. 1225 00:56:47,689 --> 00:56:49,275 Oh, my God! 1226 00:56:50,689 --> 00:56:52,241 Far out! 1227 00:56:53,448 --> 00:56:54,931 Thank you. Well done. 1228 00:56:55,034 --> 00:56:56,103 Thank you so much. 1229 00:56:58,689 --> 00:57:01,103 The flavours aside, I think what I enjoyed most about 1230 00:57:01,206 --> 00:57:04,137 that whole thing was how you gave yourself 1231 00:57:04,241 --> 00:57:08,206 a solid 15 minutes to tend to the flathead, 1232 00:57:08,310 --> 00:57:11,379 because you'd managed to get so organised on everything else. 1233 00:57:11,482 --> 00:57:14,448 You prioritised those moments that are important, 1234 00:57:14,551 --> 00:57:16,344 and to you, the most important part 1235 00:57:16,448 --> 00:57:18,931 of that whole dish was the fish. 1236 00:57:19,034 --> 00:57:21,241 Eating all of your elements together 1237 00:57:21,344 --> 00:57:23,896 is just the most perfect mouthful, 1238 00:57:24,000 --> 00:57:27,206 and I'm just so happy you picked a lot of sides 1239 00:57:27,310 --> 00:57:29,655 that you're familiar with so you could focus on the fish. 1240 00:57:29,758 --> 00:57:31,793 For me, that's also my dish of the day. 1241 00:57:31,896 --> 00:57:34,620 Oh, jeez. Thank you so much, Poh. 1242 00:57:34,724 --> 00:57:36,344 What I love about it is 1243 00:57:36,448 --> 00:57:38,655 the way you inject so much flavour and texture 1244 00:57:38,758 --> 00:57:40,379 that complements the flathead, 1245 00:57:40,482 --> 00:57:43,241 the briny salty little bits of green olive 1246 00:57:43,344 --> 00:57:44,724 and the capers in there, 1247 00:57:44,827 --> 00:57:46,931 and the crunch of those fatty nuts. 1248 00:57:47,034 --> 00:57:49,206 You've just jammed so much 1249 00:57:49,310 --> 00:57:51,965 into a couple of simple sauces, 1250 00:57:52,068 --> 00:57:54,206 but you've still let the fish sing. 1251 00:57:54,310 --> 00:57:56,551 Your weapon is flavour. Like, you do it so well. 1252 00:57:56,655 --> 00:57:59,965 You, like, find every nook and cranny of a dish 1253 00:58:00,068 --> 00:58:02,448 and you go, "I've got another chance there. 1254 00:58:02,551 --> 00:58:03,827 "I'm gonna whack some in." 1255 00:58:03,931 --> 00:58:06,517 You are absolutely going places in this competition 1256 00:58:06,620 --> 00:58:08,551 if you continue to cook food like that. 1257 00:58:08,655 --> 00:58:12,517 This is exemplary. So, thank you and well done. 1258 00:58:12,620 --> 00:58:14,310 Well done, mate. Thank you so much, guys. 1259 00:58:14,413 --> 00:58:15,655 Thank you. 1260 00:58:17,206 --> 00:58:18,448 Oh, my God! 1261 00:58:20,034 --> 00:58:21,896 Well done. Thank you. 1262 00:58:29,379 --> 00:58:30,379 I can't remember a season 1263 00:58:30,482 --> 00:58:32,758 where I've come in and seen the technique 1264 00:58:32,862 --> 00:58:36,310 and the skills and the standards just so high. 1265 00:58:36,413 --> 00:58:37,586 Judges, if you're happy, 1266 00:58:37,689 --> 00:58:39,275 I'm going to probably go out the back with them 1267 00:58:39,379 --> 00:58:41,172 and I'll flick out a few business cards later. 1268 00:58:42,620 --> 00:58:43,724 Please! 1269 00:58:45,068 --> 00:58:47,965 Put your hands together for chef Josh Niland. 1270 00:58:52,827 --> 00:58:55,551 Whoever cooked one of the top three dishes 1271 00:58:55,655 --> 00:58:58,793 will be safe from tomorrow's all-in elimination. 1272 00:58:58,896 --> 00:59:03,758 That is huge - considering where we are in the competition. 1273 00:59:05,344 --> 00:59:08,413 The first dish was a perfectly cooked 1274 00:59:08,517 --> 00:59:10,586 reverse butterflied flathead. 1275 00:59:10,689 --> 00:59:12,586 Petro, well done, mate! 1276 00:59:18,448 --> 00:59:22,344 The next dish nailed a difficult technique... 1277 00:59:24,000 --> 00:59:27,413 ..a stuffed trussed roasted flathead. 1278 00:59:27,517 --> 00:59:29,586 Good job, Annabel! 1279 00:59:36,862 --> 00:59:39,344 So now to the elusive third spot. 1280 00:59:41,482 --> 00:59:45,620 This person did double the work, 1281 00:59:45,724 --> 00:59:48,379 took twice the risk, and it paid off. 1282 00:59:49,896 --> 00:59:51,517 That was clever cooking, Casper! 1283 00:59:56,137 --> 00:59:59,655 Petro, Annabel, Casper, 1284 00:59:59,758 --> 01:00:01,275 you three did us and Josh proud. 1285 01:00:02,517 --> 01:00:05,724 And you're all safe from tomorrow's elimination. 1286 01:00:06,862 --> 01:00:09,724 The rest of you will be fighting to stay in the competition. 1287 01:00:11,068 --> 01:00:13,310 If you want to make that top ten... 1288 01:00:14,482 --> 01:00:17,620 ..come back here tomorrow ready to give it everything. 1289 01:00:18,724 --> 01:00:20,655 Goodnight. Later, crew. 1290 01:00:20,758 --> 01:00:21,758 Well done! 1291 01:00:24,965 --> 01:00:26,034 Tomorrow night... 1292 01:00:26,137 --> 01:00:28,724 Please welcome back, Curtis Stone. 1293 01:00:31,206 --> 01:00:33,517 ..another master of his craft. 1294 01:00:33,620 --> 01:00:35,310 Ready to get to work? 1295 01:00:35,413 --> 01:00:36,482 Getting a masterclass 1296 01:00:36,586 --> 01:00:38,310 from Curtis today is insane. Wow. 1297 01:00:38,413 --> 01:00:40,103 You couldn't even buy tickets to a show like this. 1298 01:00:41,482 --> 01:00:45,206 But when a masterclass comes with an elimination... 1299 01:00:45,310 --> 01:00:46,931 Every single one of us is only 1300 01:00:47,034 --> 01:00:48,724 one bad cook away from heading out the doors. 1301 01:00:48,827 --> 01:00:51,896 ..it's an absolute beast of a challenge. 1302 01:00:52,000 --> 01:00:53,206 Ooh! 1303 01:00:53,310 --> 01:00:55,586 I could be going home. This is the moment of truth. 1304 01:00:55,689 --> 01:00:57,758 It's the worst thing that could happen, actually. 1305 01:00:57,862 --> 01:00:59,000 I'm a little bit struggling today. 1306 01:00:59,103 --> 01:01:00,655 You seem quite flustered. 1307 01:01:00,758 --> 01:01:02,344 And this is burning. 1308 01:01:02,448 --> 01:01:03,862 No. 1309 01:01:09,965 --> 01:01:11,965 Captions by Red Bee Media