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We'll see you 6.30 tomorrow.
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00:00:01,040 --> 00:00:07,520
NARRATOR: Previously
on MasterChef Australia.
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00:00:07,520 --> 00:00:10,240
This Australian fish legend...
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00:00:10,240 --> 00:00:12,720
JOSH: It's a beautiful John Dory.
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00:00:12,720 --> 00:00:13,920
..schooled them
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00:00:13,920 --> 00:00:17,920
with his incredible
nose-to-tail-fin butchery.
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00:00:17,920 --> 00:00:21,120
The way he deconstructs fish
is spectacular.
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00:00:21,120 --> 00:00:22,360
Then...
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DECLAN: The pressure seems to be
on me being the fish guy.
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00:00:26,120 --> 00:00:29,480
..they took the unusual suspects
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and made them
something extraordinary.
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00:00:32,920 --> 00:00:35,080
If there's anyone
in, probably, the world
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who can inspire you
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to do weird and wonderful things
with fish, it's him.
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JOSH: It's really yummy.
You've done a great job.
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00:00:42,440 --> 00:00:45,160
JOCK: The fish
was cooked beautifully. So good.
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ANDY: That was dynamite.
It's perfect.
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Oh!
(APPLAUSE)
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You'd be happy to serve that?
Absolutely.
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00:00:51,120 --> 00:00:54,240
(CATH AND RHIANNON LAUGH)
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NARRATOR: Tonight, the bottom three
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face a Pressure Test
with a tasty twist...
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THEO: There's no giving up.
You just have to keep trying.
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..from another Australian legend.
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(THEO SIGHS)
How's everyone feeling?
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Feeling alright. Trying to stay calm.
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It's my first time
in the Pressure Test.
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I actually haven't been close
to going home this whole competition.
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I hate feeling like this could be
my last day in the kitchen.
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(CHEERING AND APPLAUSE)
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Good morning, everybody.
CONTESTANTS: Good morning.
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Adi, how you feeling today?
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First Pressure Test. But I'm just
compartmentalising the day.
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00:02:06,880 --> 00:02:09,720
So I'm not thinking about
what all this means.
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Just gonna cook.
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I've scheduled the breakdown
for later, so it's all good.
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(OTHERS LAUGH)
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Classic type A personality.
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Yeah. (LAUGHS)
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Grace. You've been
in a Pressure Test before.
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It's never fun
wearing the black apron,
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but you get to learn,
you get to do something brand-new,
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and I'm gonna read the recipe
properly this time.
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(LAUGHS)
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In my last Pressure Test,
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I was really rushing my way
through it,
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which caused me to miss
a few steps along the way,
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so today my strategy is
to stay really focused
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and really methodically
work through the recipe.
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00:02:44,880 --> 00:02:47,080
JOCK: Alright, you know
what's at stake today.
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By the end of this Pressure Test,
one of you will be going home.
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Now, to today's challenge.
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It has been set
by a sensational chef.
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Loved locally,
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known internationally for delicious
authentic Vietnamese cuisine.
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He opened his first restaurant,
Red Lantern, in 2002 in Sydney
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and the success was immediate.
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He's written cookbooks.
He's hosted TV shows.
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If we're talking
about Aussie legends,
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he is a prime example.
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RUE: Oh, my gosh!
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Please welcome...
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..Luke Nguyen!
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(ALL CHEER)
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Hey.
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Luke's in the house. Like,
could this be my dream come true?
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Hey, folks! How are ya?
(WHISTLING)
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CATH: Wah!
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I love Vietnamese food.
I love banh xeo, I love banh mi.
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I...I just love this cuisine.
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Luke, bloody great to have you back
in the MasterChef kitchen.
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So good to be back, Andy.
How's things in the restaurants?
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Excellent. Red Lantern,
we just celebrated 20 years!
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You're joking.
Wow.
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The Botanic House,
we keep winning awards,
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and, um, Vietnam and Brisbane
restaurants are good too.
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Nice.
Yeah.
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You just opened a freshy?
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Yeah, we just opened
a new restaurant called Pho Bar.
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Ooh, yum.
Which is really cool.
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All through Saigon.
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And you've been a judge
on MasterChef Vietnam.
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Yes.
Oh, wow.
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They really gave me a chance
to connect with my heritage,
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my culture, the language,
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and also the incredible
diverse cuisine...
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Amazing.
..of the country, yeah.
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Righto, Luke, without giving
too much away...
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Mm.
..what's this dish mean to you?
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It's, uh, the first dish
that I've ever cooked.
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You know, I remember, as a young
kid, standing on a milk crate...
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(CHUCKLES)
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..and just cradling
this beautiful pot of food.
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Very well done.
Yep.
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Tiptoeing around the secret.
I like it.
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00:05:01,640 --> 00:05:04,640
But I reckon we rip
the bandaid off, hey?
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Yeah.
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Today you'll be cooking my...
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..pho suon bo dac biet.
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Oh!
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(CONTESTANTS GASP)
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Ooh!
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It's a pho.
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I know this dish.
I make pho at home.
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Like, God, I really feel like this
has worked out in my favour today.
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Just for the record,
are we 'fer' or 'foh'?
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Vietnamese is very tonal,
so like you're asking a question.
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'Ph' is an 'F'. So you go...
(RISING INTONATION) ..'fer'?
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(RISING INTONATION) 'Fer'?
'Fer'. That's perfect.
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For some reason, my body moved.
Yeah. You're, like, "Fer?"
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You did go up.
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So we're making Luke's pho.
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And...
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..I'm...terrified.
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Oh, that smells so good.
Yeah.
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This is going to be
a huge challenge for me.
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Righto, don't just look at it.
Tuck in.
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Luke, there's many variations of pho.
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What's in this specific one?
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This is a very special pho to me
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because it...it's
a really great marriage
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of traditional pho
in Saigon, in Vietnam,
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and our pho flavours and ingredients
we have in Australia.
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Oh, it's so good.
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We have the wonderful broth here,
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with the short rib,
the beef short rib.
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The oxtail.
Yum.
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THEO: I can taste
so much beef flavour in this pho.
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I can also taste like a cartilage
type...type meat in there.
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00:07:03,240 --> 00:07:06,160
And we have a very special
and unique ingredient.
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ADI: Very gelatinous.
GRACE: Mmm.
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THEO: Mmm.
And it melts.
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LUKE: It's melting in your mouth?
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Melting away.
Like, don't even need teeth.
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So what you're having
is a very ancient delicacy.
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Vietnamese and Asians have been
eating it for thousands of years.
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It's an aphrodisiac.
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It is...
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..bull's penis.
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Oh.
Ah.
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Have you ever eaten bull's penis?
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Yes, I have now.
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(LAUGHS)
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Definitely didn't wake up
this morning
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thinking that
that was going to happen.
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(LAUGHS)
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(OTHER CONTESTANTS LAUGH)
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THEO: I thought this
was 'MasterChef',
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Not 'I'm a Celebrity...
Get Me Out of Here'.
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I never thought I'd be eating
bull's penis on national TV.
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So, guys, this is
an ancient delicacy.
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My family have been eating it
for a long time,
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and we're using
the whole animal here.
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ADI: Yeah.
No waste.
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Yeah.
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00:08:01,600 --> 00:08:03,680
Let's talk about
what we're tasting here.
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Adi?
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I love making pho,
so I'm super into this.
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Yeah?
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To get this sort of depth of flavour
in the soup takes time.
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There's a lot of layers,
there's that aniseed flavour,
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which is, like, my favourite bit
of a good beef pho.
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The slick of oil on the top,
which, like, coats the palate.
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And then, yeah, just a lot
of fresh ingredients for the top.
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Like, it's...it's deep
and it's rich but it's fresh,
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and that's just everything
that I like about Vietnamese food.
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Theo, what can you pick up?
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I'm really not the best at
identifying flavours, to be honest.
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But I... There's so many aromatics
in this broth.
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THEO: I already know the pressure
points in this is the broth.
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And then there's
Luke's rice noodles.
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It's chewy, it's silky, it soaks up
that broth very nicely.
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I can't wait to get this recipe
and just run with it.
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This Pressure Test
comes with a surprise attached.
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Today, you will not be given
a recipe.
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Instead you'll be relying
on your senses
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and your memory of what
you are tasting right now.
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GRACE: Hey, it's OK.
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(SOFTLY) Shit.
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I don't cook Vietnamese food ever
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and, um, I feel like
I'm literally falling.
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I...have no idea what to do.
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MELISSA: We're not going
to leave you completely in the dark.
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00:09:38,440 --> 00:09:40,280
CATH: Oh, there you go.
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OK.
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00:09:44,800 --> 00:09:46,960
We have assembled
all of the ingredients
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that you need to re-create
Luke's pho right here.
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But it's up to you
to piece them together.
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You will have...two hours
to re-create Luke's pho.
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00:10:06,080 --> 00:10:07,360
(MOUTHS)
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00:10:09,000 --> 00:10:11,760
The cook of the dish
that least represents Luke's
192
00:10:11,760 --> 00:10:14,640
in both look and taste
will be going home.
193
00:10:17,920 --> 00:10:19,760
Alright, Luke, before we get started,
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00:10:19,760 --> 00:10:22,640
do you have any words of wisdom
for the contestants?
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00:10:22,640 --> 00:10:23,680
I do.
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00:10:25,240 --> 00:10:27,840
So the broth has
to be clean and clear.
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00:10:27,840 --> 00:10:31,240
It needs to be flavoursome
but very well balanced.
198
00:10:32,480 --> 00:10:37,200
And cook your broth in the pressure
cooker for at least an hour.
199
00:10:37,200 --> 00:10:40,120
We'll let you keep your bowl
back on your bench
200
00:10:40,120 --> 00:10:42,920
so that you can taste back
through the cook and keep referring.
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00:10:45,440 --> 00:10:46,800
Your two hours...
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00:10:47,960 --> 00:10:49,000
..starts...
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00:10:51,200 --> 00:10:52,200
..now.
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MAN: Go!
(CONTESTANTS CHEER)
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CATH: Come on, guys!
Come on, you can do it!
206
00:11:01,840 --> 00:11:03,360
Oh, my gosh.
207
00:11:03,360 --> 00:11:05,560
CATH: What a challenge.
208
00:11:08,720 --> 00:11:10,080
Hello.
JOCK: Hello.
209
00:11:10,080 --> 00:11:12,240
Here to do some shopping.
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00:11:12,240 --> 00:11:14,120
How you feeling, Grace?
Uh, terrified.
211
00:11:14,120 --> 00:11:15,920
We'll give you the best price.
(CHUCKLES)
212
00:11:15,920 --> 00:11:17,520
Bowl of soup. That's all it is.
213
00:11:17,520 --> 00:11:18,560
Yeah.
214
00:11:18,560 --> 00:11:21,960
Bowl of soup that I have never made.
215
00:11:23,320 --> 00:11:26,160
Knowing that the judges have
assembled all of the ingredients
216
00:11:26,160 --> 00:11:30,360
is the only thing keeping me
hopeful in this cook.
217
00:11:30,360 --> 00:11:31,960
Let's go, Gracie.
Come on, Gracie!
218
00:11:31,960 --> 00:11:33,440
Let's go, Grace!
Come on!
219
00:11:33,440 --> 00:11:35,640
You can do it!
We know you can do it!
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00:11:35,640 --> 00:11:37,720
I wouldn't know even
221
00:11:37,720 --> 00:11:43,080
which piece of meat to reach for
for that bull's penis.
222
00:11:43,080 --> 00:11:45,360
This is a bit of a lifeline
223
00:11:45,360 --> 00:11:49,400
but I feel like they could have been
kinder and given us a recipe.
224
00:11:50,960 --> 00:11:52,600
Go, Grace!
225
00:11:52,600 --> 00:11:54,120
Go, Theo.
226
00:11:54,120 --> 00:11:56,280
Come on, guys!
227
00:11:56,280 --> 00:11:57,680
(RALPH WHISTLES)
228
00:11:57,680 --> 00:12:00,120
These guys have got a big job.
229
00:12:00,120 --> 00:12:01,120
They do.
No recipe.
230
00:12:01,120 --> 00:12:04,560
From what I can tell,
only Adi's made a bowl of pho before.
231
00:12:04,560 --> 00:12:07,760
The other two are gonna be in for
a bit of a journey today, I think.
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00:12:09,560 --> 00:12:11,080
Do you peel it? The garlic?
233
00:12:11,080 --> 00:12:13,600
CATH: I'd just cut it in half
like that.
234
00:12:15,320 --> 00:12:17,520
What are we looking for
in this first half hour?
235
00:12:17,520 --> 00:12:19,280
What should we see them be doing?
236
00:12:19,280 --> 00:12:22,440
Char the vegetables first -
the ginger, the onions -
237
00:12:22,440 --> 00:12:24,200
get that nice smokiness to it.
238
00:12:24,200 --> 00:12:27,840
And then get all the toast,
the aromats, all the spices,
239
00:12:27,840 --> 00:12:29,520
get a nice dry, toast on it.
240
00:12:29,520 --> 00:12:31,920
Release all those oils,
those flavours.
241
00:12:31,920 --> 00:12:33,560
In a two-hour Pressure Test,
242
00:12:33,560 --> 00:12:36,120
how long until they should actually
have that pressure cooker on?
243
00:12:36,120 --> 00:12:38,080
Look, within the first 20 minutes...
244
00:12:38,080 --> 00:12:39,680
Wow!
..you know, half an hour.
245
00:12:39,680 --> 00:12:42,320
Get that pressure cooker
up to temperature.
246
00:12:42,320 --> 00:12:44,640
And then it needs to cook
an hour after that.
247
00:12:44,640 --> 00:12:46,200
(PRESSURE COOKER BEEPS)
248
00:12:46,200 --> 00:12:49,000
Come on. You can do it.
We know you can do it.
249
00:12:49,000 --> 00:12:50,160
Come on, Adi!
250
00:12:51,160 --> 00:12:52,960
Thanks, guys.
251
00:12:52,960 --> 00:12:56,440
I know that I seemingly have
an advantage today.
252
00:12:56,440 --> 00:12:58,840
I've cooked this dish before.
I know what goes into it.
253
00:12:58,840 --> 00:13:01,000
This is mine to lose today.
254
00:13:01,000 --> 00:13:04,520
Um...and I'll be really upset
if I do lose.
255
00:13:04,520 --> 00:13:07,480
I've got my toasted spices,
I've got my charred aromats.
256
00:13:07,480 --> 00:13:11,200
My next step is to get these bones
and the meat blanching
257
00:13:11,200 --> 00:13:12,960
so that they don't cloud the broth.
258
00:13:12,960 --> 00:13:14,520
Alrighty.
259
00:13:14,520 --> 00:13:17,640
Luke, um, had a really clear broth,
so that's really important.
260
00:13:17,640 --> 00:13:20,800
I'm blanching my bones so that
I can get rid of all the impurities.
261
00:13:22,240 --> 00:13:25,600
Not sure about whether you are meant
to blanch bull's penis,
262
00:13:25,600 --> 00:13:28,200
but we will.
263
00:13:28,200 --> 00:13:30,800
I have never worked
with bull's penis before.
264
00:13:30,800 --> 00:13:33,440
Bull's penis does not go
into the pho that I make at home.
265
00:13:37,880 --> 00:13:40,640
She just getting
the sinew of it maybe off?
266
00:13:40,640 --> 00:13:41,840
Dunno.
267
00:13:43,480 --> 00:13:45,440
RUE: Good job, Grace.
RALPH: Good job, Grace.
268
00:13:45,440 --> 00:13:48,400
GRACE: I've got my veggies
just roasting off.
269
00:13:48,400 --> 00:13:51,360
And I'm just toasting off
some of my aromats.
270
00:13:51,360 --> 00:13:53,800
Even though I've never cooked
pho before,
271
00:13:53,800 --> 00:13:56,360
I'm cooking onions and garlic
and ginger
272
00:13:56,360 --> 00:13:59,080
and I'm pouring olive oil into a pan.
273
00:13:59,080 --> 00:14:02,280
I mean, these are things
I do almost every day of my life.
274
00:14:02,280 --> 00:14:06,960
So right now I'm just, um, putting a
little bit of colour onto my oxtail.
275
00:14:06,960 --> 00:14:12,280
I'm here for a reason, and it's not
from cooking pho really well
276
00:14:12,280 --> 00:14:14,800
but it's from knowing
the fundamentals of cooking
277
00:14:14,800 --> 00:14:17,120
and I think that's what
today's challenge is about.
278
00:14:17,120 --> 00:14:19,680
RALPH: Let's go!
So much effort. Well done.
279
00:14:19,680 --> 00:14:20,680
Let's go!
280
00:14:23,080 --> 00:14:25,600
Still a Pressure Test. Motor.
281
00:14:27,040 --> 00:14:28,640
There was a lot of cardamom in it.
282
00:14:28,640 --> 00:14:30,640
Feel like there was
a lot of cardamom in it.
283
00:14:30,640 --> 00:14:34,640
Absolute crazy that they didn't get
given a recipe to work off today.
284
00:14:36,000 --> 00:14:38,160
Would you keep
the brown cardamom whole?
285
00:14:39,640 --> 00:14:42,440
There aren't a huge amount
of elements, if you think about it.
286
00:14:42,440 --> 00:14:44,080
It's a master stock,
287
00:14:44,080 --> 00:14:49,080
some protein and the sauces and
condiments, noodles, to go with it.
288
00:14:49,080 --> 00:14:52,320
Up the front, Adi didn't
really brown off her meat.
289
00:14:52,320 --> 00:14:53,560
ADI: Ooh.
290
00:14:53,560 --> 00:14:57,360
Grace did. Grace really got some
nice caramelisation on that meat.
291
00:14:57,360 --> 00:14:59,680
Um, then again, it is a clear broth,
292
00:14:59,680 --> 00:15:03,440
and so was it a smart option
not to caramelise it?
293
00:15:03,440 --> 00:15:05,160
Um, I'm not too sure.
294
00:15:07,000 --> 00:15:08,600
Should I char my bones?
295
00:15:10,080 --> 00:15:14,040
20 minutes into the cook, I don't
know how I'm gonna finish this dish.
296
00:15:14,040 --> 00:15:18,280
Very unfamiliar ground,
um, with the pho.
297
00:15:18,280 --> 00:15:21,080
I really don't know
what I'm doing, um, at all.
298
00:15:22,200 --> 00:15:24,120
Come on.
299
00:15:25,480 --> 00:15:26,840
Theo.
300
00:15:26,840 --> 00:15:28,680
Hello.
How are you, Theo?
301
00:15:28,680 --> 00:15:30,720
Lovely to meet you. How you going?
You too, mate.
302
00:15:30,720 --> 00:15:31,920
Good.
How are you going?
303
00:15:31,920 --> 00:15:33,520
Oh, yeah, I'm...
You struggling?
304
00:15:33,520 --> 00:15:35,440
Struggling, big-time, yeah. Big-time.
Why?
305
00:15:35,440 --> 00:15:38,520
I don't... I don't normally cook
this...this sort of food.
306
00:15:38,520 --> 00:15:39,600
Yeah.
At all.
307
00:15:39,600 --> 00:15:40,760
Without a recipe.
308
00:15:40,760 --> 00:15:42,360
You know, it kind of throws you
309
00:15:42,360 --> 00:15:43,960
because you think
you're coming into a recipe
310
00:15:43,960 --> 00:15:45,440
and you don't have one and then...
311
00:15:45,440 --> 00:15:46,680
Um, OK.
312
00:15:46,680 --> 00:15:49,440
I need you to forget about that.
313
00:15:49,440 --> 00:15:50,920
I'm serious.
314
00:15:52,040 --> 00:15:54,400
If you do not forget about that,
you're going home.
315
00:16:05,280 --> 00:16:06,840
Yeah, I'm...
You struggling?
316
00:16:06,840 --> 00:16:08,040
Struggling, big-time, yeah.
317
00:16:08,040 --> 00:16:09,720
It's really not my...
318
00:16:09,720 --> 00:16:11,480
..not my sort of style of cooking.
319
00:16:11,480 --> 00:16:13,160
Um, OK.
Yeah.
320
00:16:13,160 --> 00:16:16,760
I need you to forget about that.
I'm serious.
321
00:16:19,000 --> 00:16:22,040
'Cause if you do not forget
about that, you're going home.
322
00:16:22,040 --> 00:16:23,440
Do you wanna go home?
Nup.
323
00:16:23,440 --> 00:16:24,920
Alright. Forget about it.
Mm-hm. Mm-hm.
324
00:16:24,920 --> 00:16:26,880
End of the day, it's a bowl of soup.
325
00:16:26,880 --> 00:16:27,920
Yeah.
Right?
326
00:16:27,920 --> 00:16:29,960
Forget about if it's,
you know, Vietnamese cooking
327
00:16:29,960 --> 00:16:31,760
and you don't normally do that,
it doesn't matter.
328
00:16:31,760 --> 00:16:33,240
It actually doesn't matter.
329
00:16:33,240 --> 00:16:37,080
Put yourself in that mindset
about fragrance, aromats, texture.
330
00:16:37,080 --> 00:16:38,440
You can find your way there
331
00:16:38,440 --> 00:16:41,480
because you know flavour, you know
seasoning, you know balance.
332
00:16:41,480 --> 00:16:43,320
It's all we're talking about.
Yeah, you're right.
333
00:16:43,320 --> 00:16:44,600
Right?
Yeah.
334
00:16:44,600 --> 00:16:46,840
Talk to me about your bones.
What are you doing?
335
00:16:46,840 --> 00:16:48,640
That's the one thing
I was trying to debate
336
00:16:48,640 --> 00:16:50,640
and it seemed like a really clear
sort of broth
337
00:16:50,640 --> 00:16:53,960
and I wasn't sure to char 'em off
here, but I'm not 100% sure.
338
00:16:53,960 --> 00:16:55,720
Theo, what you said earlier
was spot-on.
339
00:16:55,720 --> 00:16:57,680
Those delicate flavours,
how they came through.
340
00:16:57,680 --> 00:16:59,760
Whatever you're feeling,
trust all your senses.
341
00:16:59,760 --> 00:17:02,880
Yeah. Thanks, guys.
That's exactly what I need to hear.
342
00:17:02,880 --> 00:17:05,000
I need to follow my instinct.
343
00:17:05,000 --> 00:17:08,240
Let's go, Theo.
I'm not gonna char the beef bones.
344
00:17:08,240 --> 00:17:10,680
I'm just blanching 'em
in some hot water first
345
00:17:10,680 --> 00:17:13,960
and then I'm putting them in 'cause
I want it to be a clear broth, so...
346
00:17:13,960 --> 00:17:16,480
Yeah, that's...that's how,
um, I'm doing it.
347
00:17:16,480 --> 00:17:19,000
I don't have a recipe, but who cares.
348
00:17:19,000 --> 00:17:20,960
You gotta think about
the bigger picture.
349
00:17:20,960 --> 00:17:25,760
I wanna win MasterChef
and I 100% fight for what I want.
350
00:17:25,760 --> 00:17:30,000
When I was, like,
19 years old, I was 130 kilos.
351
00:17:30,000 --> 00:17:33,480
I was really unhappy
with the way I looked
352
00:17:33,480 --> 00:17:37,480
and being in a gym was so hard
when you were just overweight
353
00:17:37,480 --> 00:17:39,880
and, you know, you're looking at
other people and you're going,
354
00:17:39,880 --> 00:17:43,600
"Oh, well, obviously they've got it
easy because look at their body."
355
00:17:43,600 --> 00:17:45,520
But it's not like that.
356
00:17:45,520 --> 00:17:47,440
RALPH: Go, Theo!
357
00:17:49,080 --> 00:17:51,480
If this is what you want,
there's no giving up.
358
00:17:51,480 --> 00:17:54,120
You just have to keep trying
and keep pushing
359
00:17:54,120 --> 00:17:55,840
and doing the hard work
360
00:17:55,840 --> 00:17:57,760
and then best stuff comes.
361
00:17:59,680 --> 00:18:02,040
How's it smelling?
It smells pretty good.
362
00:18:02,040 --> 00:18:03,440
Yeah?
Yeah.
363
00:18:03,440 --> 00:18:06,520
At the end of this,
someone is going home 'pho' real.
364
00:18:06,520 --> 00:18:08,680
90 minutes to go.
365
00:18:08,680 --> 00:18:10,240
Come on, let's go!
Come on, guys!
366
00:18:12,120 --> 00:18:14,000
(RALPH WHISTLES) You got this.
Go, Grace!
367
00:18:15,120 --> 00:18:17,240
CATH: Get it in, Gracie.
Come on, Theo.
368
00:18:19,120 --> 00:18:20,600
Get it in?
369
00:18:22,040 --> 00:18:23,240
Lid.
370
00:18:25,520 --> 00:18:28,720
Hour and a half to go. I'm first
to put my pressure cooker on today.
371
00:18:28,720 --> 00:18:32,280
Alright.
Well done, Adi.
372
00:18:32,280 --> 00:18:33,720
Thanks, my darling.
373
00:18:33,720 --> 00:18:37,680
I'm really glad that it's in there
and now I can focus on other things.
374
00:18:38,720 --> 00:18:40,320
ANDY: Adi.
Hi, guys.
375
00:18:40,320 --> 00:18:42,320
We were gonna look at what's
in the pressure cooker...
376
00:18:42,320 --> 00:18:44,040
You cannot. You absolutely cannot.
377
00:18:44,040 --> 00:18:45,680
We got a recipe.
You got a recipe?
378
00:18:45,680 --> 00:18:47,160
No, it's more just to like...
379
00:18:47,160 --> 00:18:48,800
Keep you on the straight and narrow.
380
00:18:48,800 --> 00:18:51,880
Keep me on the straight and narrow.
Don't go any dumb stuff today.
381
00:18:51,880 --> 00:18:53,560
"No..."
(LAUGHS)
382
00:18:53,560 --> 00:18:56,240
"No dumb stuff." I know.
"..dumb...stuff."
383
00:18:56,240 --> 00:18:58,640
You know I'm gonna do it
even if it's written down, right?
384
00:18:58,640 --> 00:19:01,600
So, Adi, you've written, "Balance.
Salt. Sour. Sweet. Bitter."
385
00:19:01,600 --> 00:19:03,400
Look, it's all just...
"Umami." There you go.
386
00:19:03,400 --> 00:19:05,520
It's all just things
to remind myself.
387
00:19:06,520 --> 00:19:08,360
I'm gonna be experimenting
with these noodles,
388
00:19:08,360 --> 00:19:10,840
but feel free to, like,
step in at any time.
389
00:19:10,840 --> 00:19:12,640
Is your temperature hot?
Nope.
390
00:19:12,640 --> 00:19:15,320
OK, you just... Mate. There you go.
There you go.
391
00:19:15,320 --> 00:19:17,160
There you go.
392
00:19:18,160 --> 00:19:19,280
THEO: It's in.
393
00:19:20,320 --> 00:19:21,720
Guys, it's in.
394
00:19:21,720 --> 00:19:24,200
BRENT: Yeah, Theo. Yooo!
Come on, mate, come on.
395
00:19:24,200 --> 00:19:26,280
Come on. Jesus!
Let's go!
396
00:19:26,280 --> 00:19:27,960
What, am I down here alone?
397
00:19:27,960 --> 00:19:30,320
(CONTESTANTS LAUGH)
I've got my pressure cooker on.
398
00:19:30,320 --> 00:19:31,920
I've got all...all of
the things in there
399
00:19:31,920 --> 00:19:33,640
that I believe should be in there
400
00:19:33,640 --> 00:19:36,040
and I hope it comes out
to my favour.
401
00:19:36,040 --> 00:19:37,360
Hope it tastes good.
402
00:19:37,360 --> 00:19:38,880
RALPH: Let's go, Grace!
403
00:19:38,880 --> 00:19:41,480
CATH: Come on, Gracie.
You can do it, sweetie.
404
00:19:41,480 --> 00:19:43,200
GRACE: Thank you.
405
00:19:43,200 --> 00:19:45,760
All the hard work goes into
the broth at the start
406
00:19:45,760 --> 00:19:48,000
into the pressure cooker,
and then that's it.
407
00:19:48,000 --> 00:19:49,680
RUE: Good job, Grace.
408
00:19:49,680 --> 00:19:52,400
If you haven't done enough,
then right at the end of the cook,
409
00:19:52,400 --> 00:19:55,360
you're not gonna have
the same depth of the pho.
410
00:19:57,760 --> 00:20:02,640
It's gonna come down to
what kind of broth they've got
411
00:20:02,640 --> 00:20:04,120
and of course, you know,
412
00:20:04,120 --> 00:20:06,640
the chewiness and bounciness
of the noodles.
413
00:20:06,640 --> 00:20:08,440
RHIANNON: Looks nice, Adi.
414
00:20:08,440 --> 00:20:10,400
CATH: So you gonna roll them out?
415
00:20:10,400 --> 00:20:12,360
Yep.
Uh.
416
00:20:12,360 --> 00:20:14,600
No recipe,
but you're already halfway there.
417
00:20:14,600 --> 00:20:16,160
One hour down, one hour to go.
418
00:20:16,160 --> 00:20:17,560
RALPH: Let's go!
419
00:20:17,560 --> 00:20:20,200
CATH: Come on, Grace!
Go, Theo! Come on, guys!
420
00:20:20,200 --> 00:20:21,960
My broth is in the pressure cooker.
421
00:20:21,960 --> 00:20:24,320
I now need to move on
to my rice noodles.
422
00:20:24,320 --> 00:20:29,120
I have no idea where to even start
in terms of a recipe.
423
00:20:32,320 --> 00:20:35,520
But looking at the bench
with ingredients,
424
00:20:35,520 --> 00:20:38,560
there's a few hints in terms
of what's going to go into them.
425
00:20:38,560 --> 00:20:42,040
I'm not leaning towards
the bull's penis or the star anise.
426
00:20:42,040 --> 00:20:44,920
But I can see that
there's some corn flour,
427
00:20:44,920 --> 00:20:47,600
some rice flour and some xanthan gum.
428
00:20:47,600 --> 00:20:49,640
Xanthan gum?
Just a little bit I reckon.
429
00:20:51,440 --> 00:20:52,440
Um...
430
00:20:52,440 --> 00:20:56,040
I don't know exactly
what I need to do,
431
00:20:56,040 --> 00:20:59,520
so this is gonna be
sort of a bit of an experiment.
432
00:20:59,520 --> 00:21:02,560
RHIANNON: Come on, guys.
You're going really well. Come on!
433
00:21:02,560 --> 00:21:04,400
Come on, Theo! Come on, buddy.
434
00:21:06,880 --> 00:21:09,280
How's that feeling, Adi?
ADI: It looks real nice.
435
00:21:09,280 --> 00:21:11,080
It feels real nice.
Well done, Adi.
436
00:21:11,080 --> 00:21:12,880
Come on. You can do it!
437
00:21:12,880 --> 00:21:14,920
No claps until it's done.
438
00:21:14,920 --> 00:21:17,440
Predictions -
I've got Adi taking it out,
439
00:21:17,440 --> 00:21:19,240
just 'cause at the moment
she's in the lead.
440
00:21:19,240 --> 00:21:21,160
My money's on her today.
441
00:21:21,160 --> 00:21:24,200
If I squander this advantage,
I will be so upset.
442
00:21:24,200 --> 00:21:27,800
I've made noodles a lot before
but they're always wheat noodles.
443
00:21:27,800 --> 00:21:31,640
For my first batch,
I've gone with mostly rice flour
444
00:21:31,640 --> 00:21:33,840
but about half that again
of corn flour.
445
00:21:33,840 --> 00:21:35,680
I've also added some xanthan gum
446
00:21:35,680 --> 00:21:37,680
which would help the noodles
pull together.
447
00:21:37,680 --> 00:21:39,200
Don't wanna go too thin.
448
00:21:41,160 --> 00:21:42,240
Nup.
449
00:21:43,360 --> 00:21:45,120
They just break and they shouldn't.
450
00:21:45,120 --> 00:21:46,960
I... OK. It's alright.
451
00:21:46,960 --> 00:21:49,480
It's not the right dough.
I just need to start again.
452
00:21:49,480 --> 00:21:50,680
Yeah. OK.
453
00:21:50,680 --> 00:21:52,840
My dough's just falling apart
454
00:21:52,840 --> 00:21:55,000
'cause it doesn't have
the gluten development in it.
455
00:21:55,000 --> 00:21:57,720
I clearly have not gotten
my quantities right.
456
00:21:57,720 --> 00:22:00,480
With my first batch of noodles,
I went with about 1% xanthan.
457
00:22:00,480 --> 00:22:04,600
I'm gonna increase that to 1.5%
and see if that works better for me.
458
00:22:04,600 --> 00:22:07,400
With xanthan gum, you're gonna
make it about chewiness.
459
00:22:07,400 --> 00:22:08,400
DECLAN: Mmm.
460
00:22:09,400 --> 00:22:12,720
I can feel that it's much closer to
what I wanted from the first ones.
461
00:22:12,720 --> 00:22:14,240
Well done.
462
00:22:16,520 --> 00:22:19,640
I pass my second batch
through the pasta machine.
463
00:22:19,640 --> 00:22:21,800
Oh, my God!
464
00:22:24,640 --> 00:22:25,640
Nup.
465
00:22:25,640 --> 00:22:28,320
And the same thing happens.
466
00:22:28,320 --> 00:22:30,360
They're just crumbling.
467
00:22:32,480 --> 00:22:35,840
All this confidence that I had going
into this cook is now leaving me.
468
00:22:39,360 --> 00:22:40,680
It's too wet.
469
00:22:40,680 --> 00:22:43,640
Oh, this time I stuffed up the water,
which is really annoying.
470
00:22:43,640 --> 00:22:45,400
What am I doing wrong here?
471
00:22:47,240 --> 00:22:48,840
Yeah, it's stuck to the bench.
Yeah.
472
00:22:48,840 --> 00:22:51,560
I'm really starting to stress.
473
00:23:05,000 --> 00:23:07,760
Oh, we're all knee-deep
in noodle dough,
474
00:23:07,760 --> 00:23:09,680
but you've only got 45 minutes to go!
475
00:23:09,680 --> 00:23:12,760
ANDY: Come on, let's go!
RALPH: Guys, let's go!
476
00:23:17,280 --> 00:23:18,640
Nup.
477
00:23:18,640 --> 00:23:21,600
(SIGHS) These noodles
are just falling apart on me.
478
00:23:21,600 --> 00:23:24,200
Obviously they need to hold together
so that I can cook them
479
00:23:24,200 --> 00:23:26,600
and they're not just gonna
disintegrate in the water.
480
00:23:26,600 --> 00:23:30,200
My second batch just breaks as
quickly as the first batch does.
481
00:23:32,200 --> 00:23:35,360
All this confidence that I had going
into this cook is now leaving me.
482
00:23:35,360 --> 00:23:38,120
45 minutes to go and these noodles...
483
00:23:38,120 --> 00:23:40,680
Like, without...without rice noodles,
it's not pho.
484
00:23:40,680 --> 00:23:42,680
So if I can't get this done,
then I'm stuffed.
485
00:23:42,680 --> 00:23:44,520
Come on.
486
00:23:44,520 --> 00:23:46,080
I'm on batch number three.
487
00:23:46,080 --> 00:23:49,120
I just keep increasing
the percentage of the xanthan by 1%
488
00:23:49,120 --> 00:23:51,080
and hoping that it's gonna
come together for me.
489
00:23:51,080 --> 00:23:54,720
I'm hoping that I'm...
on my last batch.
490
00:23:54,720 --> 00:23:59,600
Just to know that I am so close
to top 10 and it's pho
491
00:23:59,600 --> 00:24:03,440
and I should have nailed it
and I'm not, it's killing me.
492
00:24:03,440 --> 00:24:04,960
CATH: OK, you can do this, Adi.
493
00:24:04,960 --> 00:24:07,440
Come on! Come on, love!
494
00:24:07,440 --> 00:24:08,800
GRACE: Alright.
495
00:24:11,360 --> 00:24:12,920
I think it's too wet.
496
00:24:12,920 --> 00:24:14,640
RUE: You still have time, Grace.
497
00:24:14,640 --> 00:24:16,440
My first batch hasn't worked.
498
00:24:16,440 --> 00:24:20,360
My second batch doesn't look like
it's coming together how it should.
499
00:24:21,360 --> 00:24:22,960
Yeah, I'm gonna do it again.
500
00:24:22,960 --> 00:24:26,440
I grab a second KitchenAid.
I get a third batch on
501
00:24:28,320 --> 00:24:31,160
Got some oil in this one.
I don't have any oil in this one.
502
00:24:31,160 --> 00:24:34,440
Um, so we'll see which one
comes together nicely.
503
00:24:34,440 --> 00:24:36,320
I slightly adjust the recipe
504
00:24:36,320 --> 00:24:39,000
because I feel like I'm close.
505
00:24:39,000 --> 00:24:41,440
It's just not right yet.
506
00:24:41,440 --> 00:24:43,200
Guys, 30 minutes left on the clock!
507
00:24:43,200 --> 00:24:45,000
ANDY: Come on! Let's go!
Come on. Let's go!
508
00:24:45,000 --> 00:24:46,360
RALPH: Good job. Let's go!
509
00:24:47,400 --> 00:24:48,680
(WHISTLES)
510
00:24:51,680 --> 00:24:53,160
CATH: How you going with that, Theo?
511
00:24:53,160 --> 00:24:55,840
I don't know. It just rips apart.
512
00:24:55,840 --> 00:24:57,720
GRACE: How...how wet is yours?
513
00:24:57,720 --> 00:24:59,720
Pfft. Mine's no good, though, so...
514
00:25:00,920 --> 00:25:03,240
It looks way better than mine.
515
00:25:03,240 --> 00:25:04,840
It just splits apart, though.
516
00:25:05,840 --> 00:25:08,800
Right now, there's a lot of
struggling with the noodles.
517
00:25:09,920 --> 00:25:13,720
Oh, my God, I've got so many balls
of wheat around me.
518
00:25:13,720 --> 00:25:15,960
As I look down, I see the girls,
519
00:25:15,960 --> 00:25:18,920
they are on the third batch
of rice noodles.
520
00:25:18,920 --> 00:25:21,360
Far out, this is so hard.
521
00:25:21,360 --> 00:25:23,000
Come on.
522
00:25:23,000 --> 00:25:25,160
I'm locking eyes with Theo.
523
00:25:25,160 --> 00:25:27,400
Pffft! Still not right.
524
00:25:28,640 --> 00:25:31,640
There's fear.
There's massive fear in his eyes.
525
00:25:33,200 --> 00:25:35,040
Shit.
526
00:25:35,040 --> 00:25:37,920
But I think he's got the right
attitude and he'll be fine.
527
00:25:37,920 --> 00:25:41,720
Any tips on the noodles?
528
00:25:41,720 --> 00:25:42,920
The sooner you roll it out,
529
00:25:42,920 --> 00:25:45,040
the sooner you'll find whether
you've made the right dough.
530
00:25:45,040 --> 00:25:47,920
No, I haven't. That's the problem.
Yeah, well, then do a new dough.
531
00:25:47,920 --> 00:25:50,120
Simples.
Simples.
532
00:25:50,120 --> 00:25:52,720
Alright, I'm gonna start again.
533
00:25:52,720 --> 00:25:54,200
DECLAN: OK, yeah.
534
00:25:54,200 --> 00:25:55,880
Let's xanthan gum the next one up.
535
00:25:55,880 --> 00:25:58,680
I know from experience,
working with wheat flour,
536
00:25:58,680 --> 00:26:01,600
that the thing that keeps the dough
together is that gluten structure.
537
00:26:01,600 --> 00:26:04,600
But this is not...
it's not wheat flour.
538
00:26:04,600 --> 00:26:08,240
Ooh, maybe it says something
on xanthan gum.
539
00:26:08,240 --> 00:26:10,600
Oh! "Rice noodles, put..."
540
00:26:10,600 --> 00:26:12,720
No, I'm just kidding.
(LAUGHS)
541
00:26:12,720 --> 00:26:14,840
It's starting to click,
it's the xanthan gum
542
00:26:14,840 --> 00:26:17,400
that's gonna give it
that...that structure.
543
00:26:18,840 --> 00:26:20,000
BRENT: How's that one?
544
00:26:20,000 --> 00:26:23,360
It's definitely feeling, like,
a lot...a lot different.
545
00:26:23,360 --> 00:26:25,960
CATH: Yeah, really?
Yeah. It feels like a dough now.
546
00:26:25,960 --> 00:26:27,360
OK.
That's real good.
547
00:26:27,360 --> 00:26:30,920
I can tell it's better
by the way it sticks to itself.
548
00:26:30,920 --> 00:26:32,760
You can tell
there's a structure there now.
549
00:26:36,200 --> 00:26:38,520
(LAUGHS NERVOUSLY)
We're almost done.
550
00:26:39,840 --> 00:26:45,400
I have spent...well and truly
over 40 minutes on this dough now.
551
00:26:45,400 --> 00:26:47,000
Come on.
552
00:26:47,000 --> 00:26:49,600
CATH: That feeling better, Grace?
553
00:26:50,720 --> 00:26:53,120
It's the best so far.
554
00:26:53,120 --> 00:26:57,000
I'm so surprised
that it's finally working.
555
00:26:57,000 --> 00:26:59,080
Come on. Come on.
556
00:27:00,560 --> 00:27:02,760
You've only got 15 minutes to go.
Come on!
557
00:27:02,760 --> 00:27:04,960
CATH: Come on!
558
00:27:04,960 --> 00:27:08,120
RHIANNON: Come on, keep moving.
You haven't got long.
559
00:27:09,120 --> 00:27:11,840
(EXCLAIMS) Look at that!
560
00:27:11,840 --> 00:27:14,120
Yeah! Whoo! Whoo! Whoo!
561
00:27:14,120 --> 00:27:15,600
Look at his noodles.
They're holding up.
562
00:27:15,600 --> 00:27:19,080
They look good. They look good.
They look... Theo's noodles. Great.
563
00:27:19,080 --> 00:27:21,320
Come on, guys.
564
00:27:22,880 --> 00:27:25,240
Bloody hell. The water.
565
00:27:25,240 --> 00:27:27,880
I can hear the gantry
cheering on the guys behind me.
566
00:27:27,880 --> 00:27:31,600
(CHEERING AND APPLAUSE)
CATH: That's it! Whoo-hoo!
567
00:27:31,600 --> 00:27:33,160
And their noodles
seem to be working.
568
00:27:33,160 --> 00:27:36,080
Look at that!
569
00:27:36,080 --> 00:27:38,680
LUKE: Wow. They look good!
THEO: Yeah?
570
00:27:39,760 --> 00:27:41,520
This is my fourth batch of noodles.
571
00:27:42,840 --> 00:27:46,480
If these don't work for me,
I might as well just pack my bags.
572
00:27:46,480 --> 00:27:47,840
Adi.
Hi, guys.
573
00:27:47,840 --> 00:27:49,480
Few shakes of the head there.
Struggling?
574
00:27:49,480 --> 00:27:51,080
Look, I get the science behind it.
575
00:27:51,080 --> 00:27:54,160
If I'm making a gluten-free dough,
I need this as the binding agent.
576
00:27:54,160 --> 00:27:57,080
I just don't know what percentage
or what hydration.
577
00:27:57,080 --> 00:27:59,520
OK. If your dough's falling apart...
Which it is.
578
00:27:59,520 --> 00:28:00,640
Right?
Yes.
579
00:28:00,640 --> 00:28:02,280
So it's not binding.
Yes.
580
00:28:02,280 --> 00:28:04,200
The gluten's not...
Nothing's working yet.
581
00:28:04,200 --> 00:28:05,640
Yes, yes.
What does that mean?
582
00:28:05,640 --> 00:28:07,640
The gluten's not binding.
The xanthan's not binding.
583
00:28:07,640 --> 00:28:08,760
Exactly.
Yeah, yeah.
584
00:28:08,760 --> 00:28:11,560
In order for this to work...
Yep.
585
00:28:11,560 --> 00:28:14,240
The water needs to be hot?
586
00:28:14,240 --> 00:28:15,920
How hot?
I don't know.
587
00:28:19,680 --> 00:28:22,360
OK, OK. Thank you. Thanks, guys.
588
00:28:22,360 --> 00:28:24,000
Good luck, Adi.
589
00:28:24,000 --> 00:28:25,240
Thanks, guys.
590
00:28:25,240 --> 00:28:28,440
I cannot believe how long
it took me to work out
591
00:28:28,440 --> 00:28:30,960
that I needed to change
the temperature of the water
592
00:28:30,960 --> 00:28:32,600
for these rice noodles.
593
00:28:32,600 --> 00:28:34,920
We're just gonna with,
like, really hot water now
594
00:28:34,920 --> 00:28:36,800
to see what happens.
595
00:28:39,240 --> 00:28:42,400
Somehow, even though I've tried
to be so ahead of this cook,
596
00:28:42,400 --> 00:28:45,920
I'm now left with less than 15
minutes to make these rice noodles.
597
00:28:45,920 --> 00:28:47,800
This is the lucky batch number five.
598
00:28:49,000 --> 00:28:50,880
But I also need to get
this broth out.
599
00:28:52,680 --> 00:28:55,000
Strain it, get the oil off
and balance it.
600
00:28:57,480 --> 00:29:00,360
Gosh, I'm just trying desperately
to finish.
601
00:29:00,360 --> 00:29:02,880
Get out. Get out.
602
00:29:02,880 --> 00:29:04,920
You got this?
Yep.
603
00:29:04,920 --> 00:29:07,000
Yeah?
CATH: Come on, you've got this!
604
00:29:07,000 --> 00:29:08,160
Grace. Come on.
605
00:29:08,160 --> 00:29:09,920
(CHEERING AND APPLAUSE)
606
00:29:12,280 --> 00:29:13,760
DECLAN: Ooh, it's spitting. (LAUGHS)
607
00:29:14,960 --> 00:29:16,240
GRACE: Thanks, Jock. Thank you.
608
00:29:17,240 --> 00:29:18,840
CATH: Come on. Come on, Theo!
609
00:29:18,840 --> 00:29:21,800
Alright. Now I've gotta go.
610
00:29:23,120 --> 00:29:24,680
(CHEERING AND APPLAUSE)
611
00:29:24,680 --> 00:29:26,080
It's D-day.
612
00:29:27,320 --> 00:29:30,120
I don't know if I've done
a great job or not.
613
00:29:31,120 --> 00:29:34,080
In the beginning, I didn't know what
I was doing before with the broth.
614
00:29:34,080 --> 00:29:36,040
When I open the lid,
615
00:29:36,040 --> 00:29:38,720
I'm gonna taste something
that either tastes really good
616
00:29:38,720 --> 00:29:41,400
or tastes...really bad.
617
00:29:43,800 --> 00:29:45,440
It's like a fingers-crossed moment.
618
00:29:59,680 --> 00:30:04,040
Yeah! Whoo!
619
00:30:04,040 --> 00:30:07,000
Now, remember what you have to do
620
00:30:07,000 --> 00:30:09,920
once the pressure cooker's open -
strain, season, perfect.
621
00:30:09,920 --> 00:30:13,320
CATH: Whoo! Come on, Theo!
622
00:30:13,320 --> 00:30:14,640
It's D-day.
623
00:30:15,680 --> 00:30:16,920
When I open the lid,
624
00:30:16,920 --> 00:30:19,240
I'm gonna taste something
that either tastes really good
625
00:30:19,240 --> 00:30:21,720
or tastes really...bad.
626
00:30:23,200 --> 00:30:26,240
(WONDROUS MUSIC)
627
00:30:26,240 --> 00:30:27,520
I open the lid.
628
00:30:27,520 --> 00:30:30,360
I get hit with this waft of beef,
629
00:30:30,360 --> 00:30:33,680
aromas of the aromats, the spices.
630
00:30:34,880 --> 00:30:36,920
How goes it?
631
00:30:36,920 --> 00:30:38,160
I think it goes OK.
632
00:30:38,160 --> 00:30:39,400
Ooh.
Ooh, yeah!
633
00:30:39,400 --> 00:30:41,320
Smelling good, Theo.
634
00:30:41,320 --> 00:30:42,800
Smells divine.
Thanks, Luke.
635
00:30:42,800 --> 00:30:44,280
And look at your penis.
Oh.
636
00:30:44,280 --> 00:30:46,320
I mean, your bull's penis.
(ALL LAUGH)
637
00:30:46,320 --> 00:30:49,840
I reckon I've only heard that
a couple of times in my life.
638
00:30:49,840 --> 00:30:52,160
(LAUGHS)
Shall I back away slowly?
639
00:30:52,160 --> 00:30:54,200
Yeah, it's looking really great.
Thank you.
640
00:30:54,200 --> 00:30:56,000
And I think
what's a really good sign
641
00:30:56,000 --> 00:30:57,760
is the transformation of textures
on the meat.
642
00:30:57,760 --> 00:30:59,560
That means it's...
Absolutely, yeah. You can see it.
643
00:30:59,560 --> 00:31:02,120
..it's given everything good
into that broth.
644
00:31:02,120 --> 00:31:03,480
I'm so happy.
645
00:31:03,480 --> 00:31:06,360
See, from the beginning of the cook
to the end of the cook,
646
00:31:06,360 --> 00:31:09,400
you're a whole different Theo
and that is an excellent thing.
647
00:31:09,400 --> 00:31:12,200
That's exactly what you want to get
out of this, don't you, you know?
648
00:31:12,200 --> 00:31:13,680
Come on, Theo. Good one, buddy.
649
00:31:14,800 --> 00:31:16,600
It looks the way
it's supposed to look.
650
00:31:16,600 --> 00:31:18,520
It smells the way
it's supposed to smell.
651
00:31:18,520 --> 00:31:21,120
Have I done something here?
Have I actually done this?
652
00:31:23,160 --> 00:31:27,080
Now I'm gonna reduce it a little bit
and season and...and balance
653
00:31:27,080 --> 00:31:28,800
and this is where
it's gonna come down
654
00:31:28,800 --> 00:31:31,320
to whether I'm meant
to be here or not.
655
00:31:32,680 --> 00:31:35,080
I'm just adding some sugar
to try and balance it a bit.
656
00:31:35,080 --> 00:31:39,560
Uh, it's tasting a bit
too salty maybe.
657
00:31:39,560 --> 00:31:42,160
DECLAN: Oh, they look good, Gracie.
658
00:31:42,160 --> 00:31:45,080
MALISSA: Beautiful. Well done!
659
00:31:45,080 --> 00:31:47,080
Whoo-hoo!
They taste like noodles.
660
00:31:47,080 --> 00:31:49,720
RHIANNON: Yay! Look at that!
661
00:31:49,720 --> 00:31:51,320
ADI: Finally happy.
662
00:31:51,320 --> 00:31:54,160
CATH: Oh, well done. Hey?
Let's go!
663
00:31:54,160 --> 00:31:57,240
Time to taste, season,
adjust and finalise,
664
00:31:57,240 --> 00:31:58,920
'cause there's only
five minutes to go.
665
00:31:58,920 --> 00:32:00,720
(CHEERING AND APPLAUSE)
MAN: Come on, come on!
666
00:32:03,160 --> 00:32:05,040
ADI: Oh, not quite. Oh, almost.
667
00:32:05,040 --> 00:32:07,760
MALISSA: Nup, you gotta put 'em in.
MAN: Dump them in. Dump them.
668
00:32:09,600 --> 00:32:11,440
Grace.
Yep?
669
00:32:11,440 --> 00:32:14,200
Now's the time where you start
tasting the original
670
00:32:14,200 --> 00:32:16,600
and you start trying to work out
the level of fish sauce,
671
00:32:16,600 --> 00:32:19,520
the level of salt,
the level of sweetness, herbs, OK?
672
00:32:19,520 --> 00:32:20,520
Yep. Thanks, Jock.
673
00:32:21,600 --> 00:32:23,600
Now I have a matter of minutes
674
00:32:23,600 --> 00:32:26,960
to try replicate the flavours
in Luke's broth.
675
00:32:28,440 --> 00:32:30,960
And I'm tasting his broth,
676
00:32:30,960 --> 00:32:33,600
and it's so beautiful and delicate.
677
00:32:33,600 --> 00:32:37,280
I need to try my best with the
ingredients that we've been given
678
00:32:37,280 --> 00:32:40,000
to balance them out
as closely as possible.
679
00:32:40,000 --> 00:32:41,880
MELISSA: Grace.
Hello.
680
00:32:41,880 --> 00:32:44,520
We're straining, we're balancing,
we're reducing.
681
00:32:44,520 --> 00:32:45,720
Yep. We are.
682
00:32:45,720 --> 00:32:47,960
The broth needs to be nice
and clear as well.
683
00:32:47,960 --> 00:32:49,080
Yep.
684
00:32:49,080 --> 00:32:50,560
This is looking
quite fatty and cloudy.
685
00:32:50,560 --> 00:32:52,480
Yep. So...
So let's skim the top off.
686
00:32:52,480 --> 00:32:53,560
Skim the top?
Yeah.
687
00:32:53,560 --> 00:32:55,400
Little bit of fat, not too much.
Sure.
688
00:32:55,400 --> 00:32:57,000
Thank you so much.
Good luck, good luck.
689
00:32:57,000 --> 00:32:58,520
RHIANNON: Nice one, Adi.
690
00:33:00,080 --> 00:33:01,240
Noodles have gotten cooked.
691
00:33:01,240 --> 00:33:03,680
Oh, it's just such a relief
to have noodles in the bowl.
692
00:33:03,680 --> 00:33:05,160
Like, otherwise, I'm not serving pho.
693
00:33:06,200 --> 00:33:07,760
I don't even know
694
00:33:07,760 --> 00:33:10,160
if they are definitely like Luke's,
but they are done.
695
00:33:11,440 --> 00:33:14,560
Don't drop it, don't drop it,
don't drop it. Holy shit.
696
00:33:15,560 --> 00:33:18,280
I'm straining the broth.
I pass it through my chinois.
697
00:33:18,280 --> 00:33:20,200
It still has a lot of fat on top.
698
00:33:20,200 --> 00:33:23,000
Now, you do want a little bit of fat
on top of your pho,
699
00:33:23,000 --> 00:33:24,960
but you don't want a thick oil spill.
700
00:33:24,960 --> 00:33:28,080
Need to skim all this off,
so still got a bit of work to do.
701
00:33:30,000 --> 00:33:34,080
I now need to pass it through
an oil sieve and another chinois.
702
00:33:34,080 --> 00:33:37,280
Pass it through, fish sauce,
lime, sugar, salt.
703
00:33:37,280 --> 00:33:41,000
BOTH: Balance, balance, balance,
balance, balance, balance, balance.
704
00:33:41,000 --> 00:33:42,200
I need to push.
705
00:33:42,200 --> 00:33:45,720
Heads-up, everybody.
Two minutes to go!
706
00:33:45,720 --> 00:33:48,960
(CHEERING)
Come on! You can do it!
707
00:33:48,960 --> 00:33:51,320
THEO: Trying to strain this
a bit more.
708
00:33:51,320 --> 00:33:52,400
RALPH: Let's go!
709
00:33:55,120 --> 00:33:58,000
ADI: I wanted to be relaxed
tasting Luke's soup,
710
00:33:58,000 --> 00:34:00,480
tasting mine and gently balancing it,
711
00:34:00,480 --> 00:34:03,600
and now I've got no time at all
to do that.
712
00:34:03,600 --> 00:34:08,360
(SIGHS) Rock salt's just gonna
take too long to dissolve.
713
00:34:08,360 --> 00:34:10,200
Luke, why'd you do that to me?
714
00:34:10,200 --> 00:34:12,240
I haven't had time to taste my meat,
715
00:34:12,240 --> 00:34:15,240
I don't know if my bull's penis
is gelatinous enough.
716
00:34:15,240 --> 00:34:19,120
I don't know if my broth
tastes the same as Luke's.
717
00:34:19,120 --> 00:34:21,200
This is gonna come down
to a lot of luck
718
00:34:21,200 --> 00:34:23,240
and I didn't wanna
leave it up to luck.
719
00:34:23,240 --> 00:34:25,240
One minute to go!
(CHEERING)
720
00:34:25,240 --> 00:34:27,160
JUDGES AND CONTESTANTS: Come on!
721
00:34:27,160 --> 00:34:29,000
RALPH: Let's go, let's go!
CATH: Come on, Gracie.
722
00:34:29,000 --> 00:34:30,360
MELISSA: Come on!
CATH: Come on!
723
00:34:32,360 --> 00:34:34,560
THEO: I'm tasting Luke's,
I'm tasting mine.
724
00:34:34,560 --> 00:34:37,400
I'm referencing, I'm balancing,
725
00:34:37,400 --> 00:34:39,920
I'm putting a little bit
more sugar in mine.
726
00:34:39,920 --> 00:34:41,560
A little bit more fish sauce.
727
00:34:41,560 --> 00:34:43,520
More fish sauce.
728
00:34:43,520 --> 00:34:45,400
I think I'm getting there.
729
00:34:45,400 --> 00:34:48,000
I think I'm figuring out
what they mean by 'balancing'.
730
00:34:48,000 --> 00:34:49,520
(CHEERING AND APPLAUSE)
731
00:34:49,520 --> 00:34:51,880
Pretty good.
JOCK: Let's have it, gantry!
732
00:34:51,880 --> 00:34:55,320
JUDGES AND GANTRY: 10, 9, 8,
733
00:34:55,320 --> 00:34:58,280
7, 6, 5,
734
00:34:58,280 --> 00:35:02,000
4, 3, 2, 1.
735
00:35:02,000 --> 00:35:03,720
That's it!
(CHEERING AND APPLAUSE)
736
00:35:05,320 --> 00:35:08,720
Theo!
I think it's pretty good!
737
00:35:08,720 --> 00:35:11,440
CATH: Oh, Adi, sweetie.
738
00:35:11,440 --> 00:35:14,800
ADI: Oh, my God!
Ohhhh! Adi!
739
00:35:17,840 --> 00:35:19,440
Holy moly.
740
00:35:19,440 --> 00:35:22,560
Oh, my gosh, guys. Good job.
741
00:35:26,360 --> 00:35:27,840
Onya, Theo.
GRACE: Go, Theo.
742
00:35:27,840 --> 00:35:29,160
Thanks, guys.
Good luck.
743
00:35:29,160 --> 00:35:30,360
You've got this.
Thank you.
744
00:35:32,680 --> 00:35:34,440
I'm really proud of myself today.
745
00:35:34,440 --> 00:35:35,840
JOCK: Theo.
746
00:35:35,840 --> 00:35:37,280
Hey, everybody.
How you going, mate?
747
00:35:37,280 --> 00:35:38,920
MELISSA: Hi.
Yeah, very good.
748
00:35:38,920 --> 00:35:42,200
I knew that I was gonna finish a dish
because I never give up,
749
00:35:42,200 --> 00:35:45,280
but I can't believe
how well I've done today.
750
00:35:47,600 --> 00:35:49,040
I'm so happy with myself.
751
00:35:49,040 --> 00:35:50,520
ANDY: Righto.
Wow.
752
00:35:50,520 --> 00:35:51,880
Theo.
Here we go.
753
00:35:51,880 --> 00:35:53,320
Hello, everyone.
754
00:35:53,320 --> 00:35:54,920
Hi.
Hello, mate!
755
00:36:03,840 --> 00:36:07,280
You come off the back of a cook
where you didn't really think
756
00:36:07,280 --> 00:36:10,120
at the beginning of that cook that
you were gonna get through this.
757
00:36:10,120 --> 00:36:11,560
No.
And now you have.
758
00:36:11,560 --> 00:36:13,120
And you're happy with it.
Mm.
759
00:36:13,120 --> 00:36:17,280
Sitting there right now,
what's the goal?
760
00:36:17,280 --> 00:36:20,720
The goal is...to win it,
to be honest.
761
00:36:20,720 --> 00:36:21,800
Love it!
Yes!
762
00:36:21,800 --> 00:36:23,400
Like, and I think I can.
763
00:36:23,400 --> 00:36:24,960
And that's what, like...
764
00:36:26,040 --> 00:36:28,160
Yeah, it's giving me a lot of hope.
765
00:36:28,160 --> 00:36:31,320
Can I just say...
'Cause I was the same.
766
00:36:31,320 --> 00:36:32,320
Yeah.
767
00:36:32,320 --> 00:36:35,880
Went in and I was like,
"If I last a day, fist-pumping."
768
00:36:35,880 --> 00:36:36,880
Yeah.
769
00:36:36,880 --> 00:36:39,440
And then I started to last
a few more days.
770
00:36:39,440 --> 00:36:43,360
And I started to get competitive,
but I was competitive with myself.
771
00:36:43,360 --> 00:36:44,960
Yeah.
So lean into that.
772
00:36:44,960 --> 00:36:47,320
Be competitive every time
you walk in this kitchen.
773
00:36:48,600 --> 00:36:51,120
I think we're gonna taste.
Appreciate it. Thank you.
774
00:36:54,120 --> 00:36:56,280
LUKE: Here you go, Jock.
Alright.
775
00:36:57,560 --> 00:36:59,360
Feels really nice.
776
00:37:02,480 --> 00:37:04,400
His noodles look good too.
Mm.
777
00:37:04,400 --> 00:37:06,360
The noodles look...
Nice.
778
00:37:06,360 --> 00:37:09,320
That's pretty good, huh?
Nice and long.
779
00:37:11,080 --> 00:37:13,120
Ready. Thank you.
780
00:37:27,880 --> 00:37:30,160
Nice slurpy noodles.
Mm.
781
00:37:30,160 --> 00:37:31,720
What you want.
782
00:37:31,720 --> 00:37:34,040
Well, this is very good.
783
00:37:34,040 --> 00:37:36,640
It's very close to yours, mate.
Mm. Absolutely.
784
00:37:36,640 --> 00:37:40,120
Let's start with the broth.
It's packed full of flavour.
785
00:37:40,120 --> 00:37:42,320
It is rich but clean.
786
00:37:42,320 --> 00:37:43,480
Yep.
787
00:37:43,480 --> 00:37:47,360
The noodles have got great bite,
they're a great texture.
788
00:37:47,360 --> 00:37:49,040
Perfect.
789
00:37:49,040 --> 00:37:50,400
I'm so impressed.
790
00:37:50,400 --> 00:37:52,440
It's jam-packed full of flavour.
791
00:37:52,440 --> 00:37:54,040
The short ribs
that he's put in there.
792
00:37:54,040 --> 00:37:57,200
You know, the bull's penis was
packed full of it as well, right?
793
00:37:57,200 --> 00:38:00,720
So he's really allowed the texture
of that to come through.
794
00:38:00,720 --> 00:38:03,080
The seasoning
is really good as well.
795
00:38:03,080 --> 00:38:05,200
I think he's done it
really, really well.
796
00:38:05,200 --> 00:38:07,440
I'm excited because you're excited.
Yeah.
797
00:38:07,440 --> 00:38:12,880
To have someone cook without a recipe
and do it as well as Theo did,
798
00:38:12,880 --> 00:38:14,120
it's written all over your face.
799
00:38:14,120 --> 00:38:15,240
I love it.
800
00:38:15,240 --> 00:38:16,840
I loved everything in that bowl.
801
00:38:16,840 --> 00:38:19,320
I thought it was...
802
00:38:19,320 --> 00:38:20,840
..pretty close to perfect.
Yep.
803
00:38:20,840 --> 00:38:25,680
It's a sign that this competition
for Theo, it's all up there.
804
00:38:25,680 --> 00:38:28,960
For someone to be able
to adapt as quick as he did,
805
00:38:28,960 --> 00:38:32,200
you know, on the noodles,
on the broth, on the whole thing,
806
00:38:32,200 --> 00:38:34,640
it's...it's special.
807
00:38:37,720 --> 00:38:39,400
Good luck, Gracie.
(SOFTLY) Thank you.
808
00:38:41,280 --> 00:38:45,200
There were lots of times today
that I felt like just giving up.
809
00:38:45,200 --> 00:38:48,000
Those noodles almost got
the best of me.
810
00:38:48,000 --> 00:38:49,960
But I finished.
811
00:38:49,960 --> 00:38:51,160
JOCK: Grace.
MELISSA: Hi, Grace.
812
00:38:51,160 --> 00:38:52,840
Hello.
How you going?
813
00:38:52,840 --> 00:38:54,960
Good. How are you all?
Good, thank you.
814
00:38:54,960 --> 00:38:56,400
Alright.
815
00:38:57,400 --> 00:39:01,400
I have given this my absolute best
in the time that we've been given
816
00:39:01,400 --> 00:39:05,520
and I'm hoping that it might be
enough to keep me safe today.
817
00:39:07,360 --> 00:39:09,440
Alright.
Here we go.
818
00:39:09,440 --> 00:39:11,960
(DRAMATIC MUSIC)
819
00:39:23,560 --> 00:39:26,680
NARRATOR: In the mood to cook?
820
00:39:26,680 --> 00:39:29,760
these delicious
MasterChef-approved recipes
821
00:39:29,760 --> 00:39:31,200
on 10 play.
822
00:39:32,560 --> 00:39:33,920
MELISSA: Grace.
823
00:39:35,880 --> 00:39:38,880
Have you come to terms with
the possibility
824
00:39:38,880 --> 00:39:41,720
that you could be going home?
825
00:39:41,720 --> 00:39:43,960
You never feel safe in a black apron.
826
00:39:43,960 --> 00:39:47,200
Um...this very well could be
my last day here.
827
00:39:47,200 --> 00:39:50,920
But I'm so...so proud
that I got this far.
828
00:39:52,000 --> 00:39:53,680
Alright, well, thank you so much.
829
00:39:53,680 --> 00:39:55,480
We'll taste your bowl of food.
Thank you.
830
00:39:55,480 --> 00:39:57,120
ANDY: Thanks, Grace.
See you, Grace.
831
00:39:57,120 --> 00:39:58,160
LUKE: Thank you.
832
00:40:00,840 --> 00:40:02,720
What do we think?
833
00:40:03,960 --> 00:40:05,640
Luke, how does it look?
834
00:40:13,800 --> 00:40:16,360
There's quite a thick layer of fat
over the top there.
835
00:40:21,160 --> 00:40:23,520
It's an interesting thing about pho.
836
00:40:23,520 --> 00:40:26,080
You can really smell
the fat content.
837
00:40:26,080 --> 00:40:27,280
Yeah.
838
00:40:29,040 --> 00:40:30,760
Just gotta taste the flavour.
Yeah.
839
00:40:46,880 --> 00:40:48,960
I think what she did do well
were the noodles.
840
00:40:48,960 --> 00:40:51,760
Noodles are great.
Nice and bouncy and silky and soft.
841
00:40:51,760 --> 00:40:54,000
Seasoning - I think it's good.
842
00:40:54,000 --> 00:40:56,680
The fish sauce, to the palm sugar.
(LAUGHS)
843
00:40:56,680 --> 00:40:58,400
Um, but in terms of everything else,
844
00:40:58,400 --> 00:41:00,000
I think she's just
off the mark slightly.
845
00:41:00,000 --> 00:41:02,400
My mouth is covered with greasy fat.
846
00:41:02,400 --> 00:41:03,440
Yeah.
847
00:41:03,440 --> 00:41:06,360
She's roasted them at the beginning.
Mm.
848
00:41:07,760 --> 00:41:11,160
And so I found it heavy,
I found it greasy.
849
00:41:11,160 --> 00:41:12,680
It's somewhere between, you know,
850
00:41:12,680 --> 00:41:14,680
when we make a classic
French beef stock, for example,
851
00:41:14,680 --> 00:41:16,760
and it's got
that robustness about it.
852
00:41:16,760 --> 00:41:17,760
Yes.
853
00:41:17,760 --> 00:41:20,600
It's not as clean and fresh
as your one,
854
00:41:20,600 --> 00:41:23,360
where they've just been blanched
and scrubbed and cleaned
855
00:41:23,360 --> 00:41:25,880
in natural sort of
light beef flavour.
856
00:41:25,880 --> 00:41:28,160
And I have to say,
I loved the noodles.
857
00:41:28,160 --> 00:41:30,280
I thought they were silky,
they were slippery,
858
00:41:30,280 --> 00:41:32,160
they had a nice texture about them.
859
00:41:32,160 --> 00:41:35,480
But for me, when you bring
that bowl up to your face
860
00:41:35,480 --> 00:41:36,920
and inhale that aroma,
861
00:41:36,920 --> 00:41:39,640
it feels a little muddy,
a little cloudy.
862
00:41:39,640 --> 00:41:41,880
It's not as good as it could be.
Yep.
863
00:41:44,240 --> 00:41:46,320
All the best, Adi.
Good luck, Adi.
864
00:41:48,520 --> 00:41:50,880
The more I'm thinking
about this dish,
865
00:41:50,880 --> 00:41:53,320
the more I'm thinking, "Adi,
you might have stuffed this up."
866
00:41:53,320 --> 00:41:55,000
MELISSA: Hi, Adi.
867
00:41:55,000 --> 00:41:56,680
Hi, guys.
868
00:41:56,680 --> 00:42:00,680
"You didn't give yourself enough time
to balance out the pho."
869
00:42:00,680 --> 00:42:03,240
God, I couldn't have asked for more.
870
00:42:03,240 --> 00:42:04,560
I got pho today
871
00:42:04,560 --> 00:42:07,720
and I still feel like I'm going home.
872
00:42:17,440 --> 00:42:19,880
Adi.
Hi, Andy.
873
00:42:19,880 --> 00:42:21,320
First Pressure Test.
Yeah.
874
00:42:21,320 --> 00:42:23,880
I really felt like this was
my challenge to lose today.
875
00:42:23,880 --> 00:42:25,840
I wasn't fazed by
the lack of a recipe
876
00:42:25,840 --> 00:42:28,120
'cause I have a recipe in my head.
877
00:42:28,120 --> 00:42:29,960
And I'd just be gutted.
878
00:42:29,960 --> 00:42:33,600
And to feel like I got so close
to top 10, which is like a milestone,
879
00:42:33,600 --> 00:42:35,840
I'd...I'd be gutted.
880
00:42:35,840 --> 00:42:39,560
The reality is there could be
some little hidden detail in there
881
00:42:39,560 --> 00:42:41,600
that actually sends you home.
882
00:42:41,600 --> 00:42:42,840
Yes.
883
00:42:42,840 --> 00:42:44,880
I think we're gonna taste.
Thanks, guys.
884
00:42:44,880 --> 00:42:46,360
Thank you.
Thank you.
885
00:42:46,360 --> 00:42:47,800
Thanks, Adi.
886
00:42:51,280 --> 00:42:52,800
Presented nicely.
Yeah.
887
00:42:54,080 --> 00:42:56,560
The short rib looks quite good.
888
00:42:56,560 --> 00:42:57,720
Yeah.
889
00:43:05,240 --> 00:43:06,720
Thank you.
890
00:43:06,720 --> 00:43:09,040
It smells good.
891
00:43:31,160 --> 00:43:34,240
I think I was expecting
a little bit more, to be honest.
892
00:43:34,240 --> 00:43:36,640
One thing she did get right
is the clarity of the broth.
893
00:43:36,640 --> 00:43:38,160
LUKE: Yes.
It's beautiful and clean.
894
00:43:38,160 --> 00:43:41,320
And she really hustled
to get her stock on
895
00:43:41,320 --> 00:43:43,360
and in the pressure cooker first
896
00:43:43,360 --> 00:43:46,120
and it's meant that all
of the protein is cooked so well.
897
00:43:46,120 --> 00:43:48,200
Um, but the broth,
898
00:43:48,200 --> 00:43:49,880
it's got so much potential.
899
00:43:49,880 --> 00:43:51,360
The spice is nice,
900
00:43:51,360 --> 00:43:53,080
but with a little bit
more seasoning,
901
00:43:53,080 --> 00:43:55,760
it really would have taken it
somewhere near yours.
902
00:43:55,760 --> 00:43:57,080
I agree.
903
00:43:57,080 --> 00:44:00,320
I feel like if the flavours were
concentrated a little bit more,
904
00:44:00,320 --> 00:44:02,320
a little more fish sauce,
a little bit more sugar,
905
00:44:02,320 --> 00:44:05,320
then we're really
rocking and rolling here, I think.
906
00:44:05,320 --> 00:44:07,240
The fragrance was...was great.
907
00:44:07,240 --> 00:44:11,200
I think the ratio of the cloves
to the cinnamon, the cassia
908
00:44:11,200 --> 00:44:12,760
and the black cardamom was spot-on.
909
00:44:12,760 --> 00:44:14,640
The seasoning let her down.
910
00:44:14,640 --> 00:44:16,520
I thought if anyone
was actually gonna give us
911
00:44:16,520 --> 00:44:19,040
as close as possible to yours,
it would be Adi today.
912
00:44:19,040 --> 00:44:21,520
Agree.
Just goes to show, you never know.
913
00:44:35,560 --> 00:44:37,880
and adding those bulls' penis
to it, guys.
914
00:44:37,880 --> 00:44:39,080
Thank you so much. Thank you.
915
00:44:39,080 --> 00:44:41,160
ANDY: Give it up for Luke Nguyen.
JOCK: Yeah!
916
00:44:43,200 --> 00:44:44,680
(RALPH WHISTLES)
917
00:44:49,720 --> 00:44:51,240
Even without a recipe,
918
00:44:51,240 --> 00:44:54,440
one of you still managed
to produce something
919
00:44:54,440 --> 00:44:57,960
as close as it could be to Luke's
without being identical.
920
00:44:59,400 --> 00:45:01,720
The broth was luxurious.
921
00:45:01,720 --> 00:45:03,520
The noodles were spot-on.
922
00:45:05,280 --> 00:45:08,000
That pho was cooked by...
923
00:45:10,440 --> 00:45:11,480
..Theo.
924
00:45:11,480 --> 00:45:13,680
(CHEERING AND APPLAUSE)
CATH: Oh, Theo.
925
00:45:13,680 --> 00:45:16,080
Oh, buddy!
926
00:45:16,080 --> 00:45:17,240
Oh!
927
00:45:17,240 --> 00:45:18,320
Well done.
928
00:45:18,320 --> 00:45:20,520
CATH: Yes!
929
00:45:21,800 --> 00:45:23,360
I really never would have thought
930
00:45:23,360 --> 00:45:26,560
that mine would be
the top dish today, no way.
931
00:45:26,560 --> 00:45:28,080
RUE: Oh, man!
932
00:45:28,080 --> 00:45:29,680
Adi and Grace...
933
00:45:31,040 --> 00:45:35,240
..for one of you,
the MasterChef adventure ends here.
934
00:45:36,920 --> 00:45:38,400
It came down to your broths.
935
00:45:40,960 --> 00:45:45,560
Adi...your broth lacked seasoning.
936
00:45:45,560 --> 00:45:47,120
Grace...
937
00:45:49,360 --> 00:45:51,520
..you didn't skim
the fat off correctly.
938
00:45:52,640 --> 00:45:55,120
And that left us
with a greasy mouthful,
939
00:45:55,120 --> 00:45:58,800
which is why I'm sorry,
Grace, you're going home.
940
00:46:01,120 --> 00:46:02,920
I'm sorry, honey.
It's OK.
941
00:46:04,360 --> 00:46:05,800
(SOFTLY) Wow.
942
00:46:06,920 --> 00:46:09,360
Oh, Grace, please don't let
this one cook
943
00:46:09,360 --> 00:46:12,160
overshadow all of
the incredible dishes
944
00:46:12,160 --> 00:46:14,480
that you've brought us here
in the MasterChef kitchen.
945
00:46:18,440 --> 00:46:21,280
It's clear to us
that you love to cook.
946
00:46:23,600 --> 00:46:28,880
And we hope that you throw yourself
into it even more as time goes on.
947
00:46:28,880 --> 00:46:32,560
This has just been
the coolest life experience ever.
948
00:46:32,560 --> 00:46:35,520
I'm so proud of what
I've been able to achieve here
949
00:46:35,520 --> 00:46:38,440
and... (SNIFFS) ..yeah,
I'm excited for what's next.
950
00:46:38,440 --> 00:46:40,480
Grace, it's been
absolutely incredible
951
00:46:40,480 --> 00:46:42,480
to watch you over
the last couple of months.
952
00:46:42,480 --> 00:46:45,160
But for now, I'm sorry,
it's time to say goodbye.
953
00:46:45,160 --> 00:46:46,400
Thank you.
954
00:46:46,400 --> 00:46:47,720
I'm sorry, honey.
955
00:46:51,080 --> 00:46:54,400
This competition has skyrocketed
my love and passion for food.
956
00:46:54,400 --> 00:46:56,200
Thank you for everything.
Well done, Grace.
957
00:46:56,200 --> 00:46:57,240
No, thank you.
958
00:46:57,240 --> 00:47:00,000
But I'm definitely going
to take what I've learned here
959
00:47:00,000 --> 00:47:02,240
and I'm excited to use it
in the real world.
960
00:47:02,240 --> 00:47:04,040
Thanks, Jock.
Thanks for cooking for us.
961
00:47:04,040 --> 00:47:05,840
Well done. Well done.
Alright.
962
00:47:05,840 --> 00:47:07,320
(LAUGHS)
963
00:47:09,360 --> 00:47:14,000
I've really, really tried to put
all of my heart and soul into it.
964
00:47:14,000 --> 00:47:16,760
Give it up for Grace, everybody!
(CHEERING)
965
00:47:16,760 --> 00:47:20,520
And I would hope
that my boys can grow up
966
00:47:20,520 --> 00:47:23,640
to also put their heart and soul
to everything that they do.
967
00:47:27,760 --> 00:47:29,880
I really hope I've made them proud.
968
00:47:33,400 --> 00:47:36,320
It's always tough when someone
leaves the MasterChef kitchen.
969
00:47:36,320 --> 00:47:39,320
But let's take nothing away
from this moment.
970
00:47:39,320 --> 00:47:41,680
It's official.
971
00:47:41,680 --> 00:47:45,880
You are the top 10
for MasterChef 2023!
972
00:47:45,880 --> 00:47:48,560
Yes, you are!
973
00:47:48,560 --> 00:47:51,400
(CONTESTANTS CHEER AND EXCLAIM)
974
00:47:55,960 --> 00:47:59,040
NARRATOR: Tomorrow night
on MasterChef Australia...
975
00:47:59,040 --> 00:48:01,320
Curtis Stone!
(CHEERING AND APPLAUSE)
976
00:48:01,320 --> 00:48:02,520
CATH: Oh, my God!
977
00:48:02,520 --> 00:48:05,200
..this huge Aussie legend...
978
00:48:05,200 --> 00:48:08,400
Holy crap, Curtis Stone! (CHORTLES)
979
00:48:08,400 --> 00:48:11,480
..takes our top 10
under his wing.
980
00:48:11,480 --> 00:48:13,360
This is a lot.
You ready to move tonight?
981
00:48:13,360 --> 00:48:15,040
DECLAN: Yes, Chef!
But...
982
00:48:15,040 --> 00:48:16,880
Curtis is
in the thick of it.
983
00:48:16,880 --> 00:48:18,000
He's got two kitchens
984
00:48:18,000 --> 00:48:19,280
to try and hustle here.
985
00:48:19,280 --> 00:48:20,440
Let's go. Come on!
986
00:48:20,440 --> 00:48:21,840
Can they live up to
987
00:48:21,840 --> 00:48:24,320
his Michelin-star
standard?
988
00:48:24,320 --> 00:48:26,320
This steak's not cooked.
Refire it. Take it back.
989
00:48:26,320 --> 00:48:28,640
All of them?
All of them.
990
00:48:33,440 --> 00:48:35,760
Captions by Red Bee Media
75884
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