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NARRATOR: Previously on
MasterChef Australia...
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(CONTESTANTS CHEER)
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00:00:06,520 --> 00:00:10,160
..with a global superstar
in the house...
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It's so tender, this squid.
You're gonna love cooking with it.
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00:00:13,040 --> 00:00:17,400
..this two-round elimination
was no 'Squid Game'.
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CATH: There's nowhere to hide
with this dish.
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00:00:19,240 --> 00:00:21,080
Oh, bloody hell!
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I'm gonna play my pin. Yeah.
(CONTESTANTS EXCLAIM)
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00:00:25,800 --> 00:00:27,400
Yeah.
CATH: Declan!
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They levelled up
with exquisite dishes...
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00:00:31,120 --> 00:00:33,440
ANDY: That's an absolute cracker
peaking with flavour.
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00:00:33,440 --> 00:00:36,000
It's just simple perfection.
Well done.
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00:00:36,000 --> 00:00:41,080
..but it was Phil who said farewell
to the MasterChef kitchen.
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00:00:41,080 --> 00:00:43,080
PHIL: Not only as a cook,
but as a person,
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I've just changed and grown so much
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00:00:44,600 --> 00:00:46,320
and I've loved
every single minute of it.
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(CONTESTANTS CHEER)
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Tonight, an exceptional mystery box
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reels them in hook, line and sinker.
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THEO: That's what this kitchen
is all about.
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You need to push yourself,
so let's go.
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(BRIGHT MUSIC)
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GRACE: I wonder what surprise
is gonna be behind those doors.
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(INDISTINCT CONVERSATIONS)
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DECLAN: New day, new opportunity.
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Let's get it.
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(CONTESTANTS EXCLAIM)
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(JUDGES APPLAUD)
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Yes, it's Monday Mystery Box day.
Come on.
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WOMAN: OK.
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RHIANNON:
I actually like mystery boxes.
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I feel like I go in there relaxed
and I can get creative.
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I can get weird.
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Well, we've got some good news
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and it might not feel like it
just yet,
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but you are halfway through
this competition.
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(CONTESTANTS CHEER)
Yeah!
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Every single night this week,
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we'll be joined by some of
the most legendary and iconic figures
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in the industry...
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(CONTESTANTS MURMUR)
Oh, my goodness.
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..starting with the chef that set
this very mystery box.
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He has cooked all over the world
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before opening his first restaurant
to great acclaim seven years ago.
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He's won every award under the sun
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and was the only Australian to make
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the Top 100 Best Chefs in the World
list for 2022.
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He has changed the way
that we think about fish
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and, in turn,
the way we think about food.
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You gave it away.
(ALL LAUGH)
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Please welcome from Saint Peter
and Charcoal Fish in Sydney,
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Josh Niland!
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(CONTESTANTS CHEER AND APPLAUD)
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(CONTESTANTS CHEER AND WHISTLE)
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(LAUGHS) Wow! Josh Niland!
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He's the icon of fish in Australia
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and has just been someone who I've
followed for many years
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and practised a lot of his methods.
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He's definitely
a huge inspiration for me.
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WOMAN: Oh, my goodness.
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Josh, welcome back to the MasterChef
kitchen. How are you, mate?
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Good to be home.
(ALL LAUGH)
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What have you been up to, mate?
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The team at Saint Peter just got
two hats, which is exciting.
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Mate, congratulations.
Just, like, come on.
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Petermen is a new restaurant
Julie and I have undertaken
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and then the third book coming out
end of the year,
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'Fish Butchery',
so trying to encourage people
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to see more than just the fillets.
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As if you haven't got
enough feathers in your cap.
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That's right.
Alright.
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Josh, you're here
for a particular reason.
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Let's not wait any longer.
Let's get on with it.
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Yeah? Shall we get on with it?
Good.
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So, probably no surprises at all
what's under here.
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It's a beautiful John Dory.
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Oh! (GIGGLES)
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And I'm gonna show you
how to break it down.
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CATH: Josh Niland
is in the house today
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and he's about to give us
the most amazing masterclass.
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I'm so excited. Here we go.
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So, we're starting with
a whole product.
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The organs are intact,
the gills are in place.
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The best way to do it is always
to cut the gills behind the collars
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at the very top
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and then cut it off the back,
off the spine, there.
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So, once that's done...
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..the tip of the scissors
go into the fish's bottom
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and don't go in too deep
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because the organs have the potential
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of carrying some kind of
culinary opportunity.
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Separate the collar now
away from the gill.
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And now everything comes out
in one piece.
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And so...
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Wow!
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..it's far less gnarly than just...
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You know, just cutting in
and then sweeping out.
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And now you have visibility
over what's inside.
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Oh, what?!
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This one here, this is the roe.
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Within this membrane
carries millions of tiny eggs.
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Wow, that's amazing.
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These can be cut open.
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Wow.
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And it's just to push all
of these many, many many eggs out.
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And now you've got
individual fish eggs
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that can get stirred through
a polenta,
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can go through scrambled eggs,
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can go through a great potato bake.
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Yeah. That's amazing.
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ANDY: You guys are gonna take
a lot away from this,
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but even that just first step,
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I mean, we've all,
you know, gutted a fish,
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but we've never done it like that.
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That is, like,
such an easy technique to do
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and you're left with
so many goodies to play with.
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RALPH: Seeing the way
Josh interprets just a fish...
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Moving on to the bigger part
of the fish.
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..is spectacular.
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The head.
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He's done so much for food
in terms of sustainability.
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You can actually use a fish eye
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for so many different applications,
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whether you're wanting to
thicken sauces,
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whether you want to make ice cream.
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And the head, obviously.
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Full of wonderful meat
and a great part.
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Connected to the head,
the two collars,
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and with a little added finesse
and intentionality,
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you can clean off this meat
as you would a bit of a lamb cutlet.
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So, you've got a generous amount
of meat on this side,
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a lovely little bit of meat
on this side that's boneless
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and then a handle
that's, you know, ready to go.
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So, now the tail.
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00:06:39,640 --> 00:06:42,680
So, we can trim down the spine.
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First cut.
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This'd be classed as
an old-fashioned cutlet or darne.
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You can see the seams of the muscle.
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One side has the bone present
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and then the other side is then
held together by a seam of cartilage.
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That cartilage and gelatine
carries all the flavour.
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Um, and this is
the kind of vernacular
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that we need to generate
to talk about fish more as meat.
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That one goes in.
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JOCK: Josh, question.
Yes.
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The traditional way of fishmongery
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where you're just whipping off
two fillets and then the head...
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Yep.
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..the collars and the bones,
they end up in waste,
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what is the monetary value
at the end of that?
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Yeah, the best way
I can explain that to you is
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when I got my first invoice,
which was for the fish,
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it was $4,500,
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and $2,250 was going in the bin.
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Mm!
Wow.
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The head has the same monetary value
as the centre cut of a fillet
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and oftentimes exceeds the weight,
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and it's just for
a lack of imagination,
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a lack of intentionality
that the head goes in the bin.
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You're not only not wasting
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but you're creating way more value
in this process.
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BRENT: So good.
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Then, next, the belly.
Move against the ribs.
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Take the belly away from that.
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BRENT: I am loving it.
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Josh Niland's vision is just amazing
when it comes to fish.
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The next move, we've taken off
this wonderful chop.
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Wow. Right.
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Watching him do his magic,
it's got the mind ticking -
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how can I impress Josh Niland
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and show him that I'm sort of
trying to think the same way?
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And then this one here.
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So, this last section,
which is kind of cool,
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the mid-loin chop reminds me so much
of a rabbit saddle.
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Wow. Look at that. That's amazing.
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And then that is the last piece
of our little John Dory puzzle.
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So, from head to tail, the John Dory
breakdown starts with the head,
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the eye, the top-loin chop,
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the mid-loin chop
and this one here, the collars.
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The next ones - belly,
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the two at the top here,
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the chop,
the one almost like a rib eye.
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Following on from that rib
is another type of cutlet
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and then the tail -
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00:09:16,600 --> 00:09:19,680
one carrying the spine
and then one carrying the cartilage -
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and then the tail
for aesthetic good measure.
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(CONTESTANTS APPLAUD)
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Guys, how good was that, hey?
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Oh, my God!
Amazing!
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WOMAN: That was incredible.
CATH: Epic.
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Did you all pay close attention?
Yeah.
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Good, because you've got to do that.
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You've got 10 minutes to do it.
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And your time starts now.
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No, I'm just joking.
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(CONTESTANTS LAUGH)
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00:09:48,560 --> 00:09:51,760
Adi was, like... She was literally
gonna run to the bench.
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I tell you what, though.
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You'll be thrilled to know
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00:09:54,560 --> 00:09:57,440
that Josh has done
all the hard work for you today.
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00:09:57,440 --> 00:09:59,200
(CONTESTANTS EXCLAIM)
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What you see there is exactly
what's under your mystery boxes.
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00:10:03,600 --> 00:10:04,680
CATH: Oh, that's amazing.
204
00:10:05,960 --> 00:10:08,040
You're welcome.
CONTESTANTS: Thank you.
205
00:10:08,040 --> 00:10:09,680
No traditional cuts.
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00:10:09,680 --> 00:10:13,440
Every cut is true
to Josh's unique style,
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00:10:13,440 --> 00:10:16,240
and that's what today's challenge
is all about.
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00:10:16,240 --> 00:10:19,360
Josh, what do you want to see
from these guys today?
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00:10:19,360 --> 00:10:20,760
Diversity of methods.
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00:10:20,760 --> 00:10:23,440
Don't be limited to
what history tells us
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we need to put with a fish.
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00:10:25,240 --> 00:10:27,760
Just open your mind
a little bit more.
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I like it.
Righto.
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00:10:29,200 --> 00:10:31,280
You've got a total of 75 minutes
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00:10:31,280 --> 00:10:36,040
to bring us an absolutely delicious
dish using Josh's John Dory.
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00:10:36,040 --> 00:10:37,920
The three least impressive dishes
217
00:10:37,920 --> 00:10:42,040
will land their makers straight into
tomorrow's Pressure Test,
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00:10:42,040 --> 00:10:43,800
where someone will go home.
219
00:10:43,800 --> 00:10:47,360
Josh, you did all the hard work.
Did you want to get 'em started?
220
00:10:47,360 --> 00:10:52,000
Absolutely. Alright, guys,
your 75 minutes starts now.
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00:10:52,000 --> 00:10:54,760
(VIBRANT MUSIC)
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00:10:54,760 --> 00:10:56,400
CATH: Oh, have fun, guys.
223
00:10:59,960 --> 00:11:01,080
Wow.
224
00:11:02,160 --> 00:11:04,320
GRACE: Course, Rhi.
Straight to the chilli. Love it.
225
00:11:04,320 --> 00:11:06,200
Straight to the chilli, mate.
You got it.
226
00:11:10,440 --> 00:11:11,840
(WHISPERS) There we go.
227
00:11:11,840 --> 00:11:15,440
That demonstration that Josh
just did, it really blew my mind.
228
00:11:15,440 --> 00:11:19,120
Oh, my goodness. Josh Niland's
in the house. It's very exciting.
229
00:11:19,120 --> 00:11:22,320
Just want to get into it
straightaway.
230
00:11:24,240 --> 00:11:26,720
Josh has inspired me to use
the fish head and the cutlets.
231
00:11:26,720 --> 00:11:29,120
Never used the fish head in my life,
but you know what?
232
00:11:29,120 --> 00:11:32,840
Why not live on the edge and get it
out there while he's here, you know?
233
00:11:32,840 --> 00:11:36,640
Oh, my goodness, I cannot believe
we are so close to top 10.
234
00:11:36,640 --> 00:11:38,120
I want it so badly,
235
00:11:38,120 --> 00:11:41,600
so I need to make sure that I do
a cracker of a dish today.
236
00:11:41,600 --> 00:11:44,840
So, the dish is hibachi-grilled
fish head and cutlets,
237
00:11:44,840 --> 00:11:47,840
nam jim dressing
with a green apple salad.
238
00:11:47,840 --> 00:11:50,280
Thai-inspired flavours. That's me.
239
00:11:50,280 --> 00:11:51,800
That's what I absolutely love.
240
00:11:51,800 --> 00:11:53,600
Hopefully it will be delicious.
241
00:11:53,600 --> 00:11:55,120
Oh, God, I'm hot already.
242
00:11:55,120 --> 00:11:56,840
This is very, very exciting.
243
00:11:56,840 --> 00:11:58,920
It's always a good day
when you're in the kitchen.
244
00:11:58,920 --> 00:12:00,000
Aww, thanks.
245
00:12:00,000 --> 00:12:02,400
Andy, what would you cook if you
were in this competition today?
246
00:12:02,400 --> 00:12:03,800
I would be maybe rolling the belly
247
00:12:03,800 --> 00:12:05,440
like you would a lamb belly
or something.
248
00:12:05,440 --> 00:12:06,680
Yep.
249
00:12:06,680 --> 00:12:08,680
I look at that fish head
and I'm thinking of
250
00:12:08,680 --> 00:12:10,680
all of the different broths
and all sorts of things
251
00:12:10,680 --> 00:12:12,400
that I could make with that alone
252
00:12:12,400 --> 00:12:16,000
and really make the most of
the gelatinous qualities.
253
00:12:16,000 --> 00:12:17,600
Yeah, do a beautiful broth
with the head
254
00:12:17,600 --> 00:12:20,360
and then skewer the belly up
and then set it over the top.
255
00:12:20,360 --> 00:12:21,480
Yeah.
Come on.
256
00:12:21,480 --> 00:12:23,960
Like, I mean,
there's so much fun to be had.
257
00:12:27,640 --> 00:12:29,560
ANTONIO: I'm really excited
about this.
258
00:12:29,560 --> 00:12:32,160
I'm just inspired and I want to
bring it home, thinking about home,
259
00:12:32,160 --> 00:12:33,160
so, yeah.
260
00:12:33,160 --> 00:12:36,760
My dish today is
John Dory al asado negro,
261
00:12:36,760 --> 00:12:38,360
which translates to 'dark roast' -
262
00:12:38,360 --> 00:12:40,160
sort of like
a Sunday roast back home -
263
00:12:40,160 --> 00:12:42,600
and I'm gonna be serving it
with cauliflower puree
264
00:12:42,600 --> 00:12:44,160
and savoury plantain chips.
265
00:12:44,160 --> 00:12:47,000
So, this dish is traditionally done
with beef.
266
00:12:47,000 --> 00:12:48,880
I've never done it with fish,
267
00:12:48,880 --> 00:12:51,640
but we need to think
outside the box.
268
00:12:51,640 --> 00:12:55,960
I want to bring the flavours
of Venezuela into the dish.
269
00:12:55,960 --> 00:12:58,440
Antonio.
Hey, hey. How's it going, guys?
270
00:12:58,440 --> 00:13:00,480
Mate, there is a lot going on here.
Yeah.
271
00:13:00,480 --> 00:13:02,280
Interesting ingredients.
What have you got for us?
272
00:13:02,280 --> 00:13:03,680
So, it's a traditional dish
from Venezuela.
273
00:13:03,680 --> 00:13:05,240
It's called asado negro,
or dark roast.
274
00:13:05,240 --> 00:13:09,600
I'm gonna use the piece of the fish
that you kind of spoke about,
275
00:13:09,600 --> 00:13:10,920
um, the rabbit.
276
00:13:10,920 --> 00:13:12,800
I think it would marry well.
Cool.
277
00:13:12,800 --> 00:13:15,200
The whole idea is to make a caramel
with the cane sugar
278
00:13:15,200 --> 00:13:19,040
and kind of work that into the cut.
279
00:13:19,040 --> 00:13:20,320
Very interesting.
Yeah.
280
00:13:20,320 --> 00:13:21,800
Very, very interesting.
It's out there. Yeah.
281
00:13:21,800 --> 00:13:23,960
Good stuff. Good luck.
Thank you so much, guys.
282
00:13:23,960 --> 00:13:27,400
This is basically what my mum cooks
for me every time I visit her.
283
00:13:27,400 --> 00:13:30,880
So every time I eat this,
it's my mum saying, "Welcome home."
284
00:13:30,880 --> 00:13:32,200
I'm really excited to bring this.
285
00:13:32,200 --> 00:13:33,920
I think it's gonna be
a different take
286
00:13:33,920 --> 00:13:35,920
and it's gonna be a really good day.
287
00:13:35,920 --> 00:13:38,160
(SUSPENSEFUL MUSIC)
288
00:13:38,160 --> 00:13:40,080
Josh Niland's here,
so you wanna be creative.
289
00:13:40,080 --> 00:13:42,280
Like, you know, you walk into
the Fish Butchery
290
00:13:42,280 --> 00:13:44,040
and there's, like, sausages and bacon
291
00:13:44,040 --> 00:13:47,120
and there's all these things
that he's come up with.
292
00:13:47,120 --> 00:13:49,920
My dish is a dagwood dory,
293
00:13:49,920 --> 00:13:54,160
so basically a dagwood dog
but the fish version.
294
00:13:54,160 --> 00:13:57,200
A dagwood dog is a deep-fried sausage
on a stick.
295
00:13:57,200 --> 00:13:58,560
I love dagwood dogs.
296
00:13:58,560 --> 00:14:03,240
It reminds me of being a kid,
when life was fun. (LAUGHS)
297
00:14:03,240 --> 00:14:06,800
I'm gonna use the belly
with the cheeks, the wings.
298
00:14:06,800 --> 00:14:10,560
They're such amazing-tasting bits
of the fish.
299
00:14:10,560 --> 00:14:13,560
I just think it's great because you
can take all the parts of the fish
300
00:14:13,560 --> 00:14:14,960
that no-one really wants
301
00:14:14,960 --> 00:14:17,320
and make this beautiful sausage.
302
00:14:17,320 --> 00:14:19,000
Hopefully it pays off
with creativity.
303
00:14:19,000 --> 00:14:21,800
We're asking you to dive into
the challenge.
304
00:14:21,800 --> 00:14:24,000
You have 60 minutes to go!
305
00:14:24,000 --> 00:14:26,440
CATH: Oh, my goodness!
60 minutes already?
306
00:14:26,440 --> 00:14:27,960
I see what you did there.
307
00:14:31,640 --> 00:14:33,320
ADI: Didn't mean to butcher that.
308
00:14:35,320 --> 00:14:37,640
CATH: That's the piece I want.
309
00:14:38,960 --> 00:14:42,560
The pressure seems to be
on me hugely today,
310
00:14:42,560 --> 00:14:43,840
being the fish guy...
311
00:14:43,840 --> 00:14:45,280
Wow, beautiful.
312
00:14:45,280 --> 00:14:47,800
..especially because
yesterday I was a bit overwhelmed
313
00:14:47,800 --> 00:14:49,880
by Rick Stein
coming in the kitchen...
314
00:14:51,360 --> 00:14:52,960
..and I had to use my pin.
315
00:14:52,960 --> 00:14:54,960
MAN: Happy?
No.
316
00:14:54,960 --> 00:14:56,840
I'm gonna play my pin, so...
317
00:14:56,840 --> 00:14:57,960
(CONTESTANTS GASP)
318
00:14:57,960 --> 00:14:59,960
I don't want to serve something
I'm not happy with,
319
00:14:59,960 --> 00:15:01,880
and I'm definitely not happy
with this.
320
00:15:01,880 --> 00:15:04,120
Today, I feel like
the pressure's on me again.
321
00:15:04,120 --> 00:15:06,320
Having Josh Niland in the kitchen,
322
00:15:06,320 --> 00:15:09,680
I never thought the day would come
where I'd have the opportunity
323
00:15:09,680 --> 00:15:12,640
to cook for
such an inspiration of mine.
324
00:15:12,640 --> 00:15:15,000
Now, do we think Declan,
because he's naturally fish guy,
325
00:15:15,000 --> 00:15:19,240
like, is he gonna bottle it today
because, you know, you're here,
326
00:15:19,240 --> 00:15:20,640
or is he gonna shine?
327
00:15:20,640 --> 00:15:21,640
Well, it's an interesting one
328
00:15:21,640 --> 00:15:23,280
because if you look
off yesterday's results,
329
00:15:23,280 --> 00:15:24,920
he was rattled when Rick came in...
330
00:15:24,920 --> 00:15:25,920
Yeah.
331
00:15:25,920 --> 00:15:28,720
..you know, 'cause he said that he
wanted to cook for Rick and you,
332
00:15:28,720 --> 00:15:31,600
and I think the pressure that he
put on his own shoulders to succeed
333
00:15:31,600 --> 00:15:33,160
really got
the better of him yesterday.
334
00:15:33,160 --> 00:15:35,720
I just don't want to rush
and get caught up.
335
00:15:35,720 --> 00:15:39,080
I'm just so stoked that Josh is here
and I get to cook something for him.
336
00:15:39,080 --> 00:15:41,400
Declan.
Jock, how are you?
337
00:15:41,400 --> 00:15:42,680
I'm good.
338
00:15:42,680 --> 00:15:46,840
Yesterday, it seems like you kind of
lost it when you seen Rick.
339
00:15:46,840 --> 00:15:47,960
Yeah.
340
00:15:47,960 --> 00:15:50,360
I don't want it to be a repeat
of yesterday, you know?
341
00:15:50,360 --> 00:15:52,960
Not at all. I really wanted to cook
something nice and flavoursome.
342
00:15:52,960 --> 00:15:54,800
So, the dish is what? Tell me.
343
00:15:54,800 --> 00:15:59,400
So, I've got poached John Dory chop
with my blackberry sauce,
344
00:15:59,400 --> 00:16:00,400
and then, um...
345
00:16:00,400 --> 00:16:02,080
Blackberry sauce?
Yeah.
346
00:16:03,800 --> 00:16:04,920
What's the thinking?
347
00:16:04,920 --> 00:16:07,840
I just thought, um, like,
a poached piece of fish
348
00:16:07,840 --> 00:16:10,200
with, um, my vegetables around it
349
00:16:10,200 --> 00:16:12,640
and then blackberry sauce
to go over the fish.
350
00:16:14,680 --> 00:16:16,680
Um...
351
00:16:17,800 --> 00:16:21,200
I hope whatever it is
you're thinking is crystal clear.
352
00:16:21,200 --> 00:16:22,800
I'm struggling to get it.
353
00:16:38,080 --> 00:16:39,840
Blackberry sauce?
Yeah.
354
00:16:39,840 --> 00:16:42,520
I'm struggling to get it.
355
00:16:45,840 --> 00:16:47,680
I hope these flavours work
for you guys.
356
00:16:47,680 --> 00:16:49,480
So do I.
I hope they work for me.
357
00:16:49,480 --> 00:16:50,680
Mate, because if it's bottom three,
358
00:16:50,680 --> 00:16:52,280
you're gonna find yourself
in the Pressure Test
359
00:16:52,280 --> 00:16:54,480
and you've got a one-in-three chance
of going home.
360
00:16:54,480 --> 00:16:56,120
Alright, thank you, Jock.
361
00:16:56,120 --> 00:16:58,840
I've taken a bit of a risk
with the blackberry sauce.
362
00:16:58,840 --> 00:17:01,960
It's not your typical thing
you'd pair with fish,
363
00:17:01,960 --> 00:17:05,440
but Josh Niland does weird
and wonderful things with fish,
364
00:17:05,440 --> 00:17:07,240
and that's what I want to do today.
365
00:17:07,240 --> 00:17:10,200
I personally think
this blackberry reduction sauce
366
00:17:10,200 --> 00:17:12,560
will go beautiful
with a poached piece of John Dory.
367
00:17:15,040 --> 00:17:16,520
Josh Niland is in the house
368
00:17:16,520 --> 00:17:19,440
and if there's anyone in probably
the world who can inspire you
369
00:17:19,440 --> 00:17:22,640
to do weird and wonderful things
with fish, it's him.
370
00:17:22,640 --> 00:17:25,320
Today, I'm gonna do
a little Indian-style canape
371
00:17:25,320 --> 00:17:26,920
of a little rice cake
372
00:17:26,920 --> 00:17:30,480
with the cheeks
from Josh's head of the John Dory.
373
00:17:30,480 --> 00:17:31,920
Adi.
Hi, guys.
374
00:17:31,920 --> 00:17:34,120
Um, it's kinda coming together.
What have you got for Josh?
375
00:17:34,120 --> 00:17:37,200
I was gonna do, like, a little
appetiser with some Indian flavours,
376
00:17:37,200 --> 00:17:40,840
um, a rice sort of patty
on the bottom,
377
00:17:40,840 --> 00:17:42,320
rice cake on the bottom, crispy.
378
00:17:42,320 --> 00:17:43,320
Yep.
379
00:17:43,320 --> 00:17:45,800
I'll top it with a cheek
that I'll do.
380
00:17:45,800 --> 00:17:48,440
And all we're gonna see is that?
381
00:17:48,440 --> 00:17:50,360
Mm, that's what I'm worried about.
382
00:17:51,520 --> 00:17:52,560
What are you...
383
00:17:52,560 --> 00:17:55,240
That's all we're going to see,
is these cheeks, for the dish?
384
00:17:55,240 --> 00:17:56,840
Yeah.
That's the only part of the fish?
385
00:17:56,840 --> 00:17:58,040
Yep.
386
00:17:59,400 --> 00:18:00,480
Hoo.
Man.
387
00:18:00,480 --> 00:18:03,040
I'm now really second-guessing
my idea.
388
00:18:03,040 --> 00:18:07,040
Maybe that's not the best way
of meeting the challenge today.
389
00:18:10,600 --> 00:18:12,720
Doesn't matter
which cut you've chosen,
390
00:18:12,720 --> 00:18:14,560
you've only got 45 minutes to go.
391
00:18:16,040 --> 00:18:17,200
Goes so quick!
392
00:18:17,200 --> 00:18:18,400
(FOOD PROCESSOR WHIRRS)
393
00:18:20,320 --> 00:18:22,240
What the hell
did I come in here for?
394
00:18:22,240 --> 00:18:25,120
MALISSA: I've got the little cutlet
with the bone sticking out
395
00:18:25,120 --> 00:18:26,720
and I'm also gonna use the wings
396
00:18:26,720 --> 00:18:29,480
and I'm going to baste them
in a curry sauce
397
00:18:29,480 --> 00:18:31,240
and then pop them on the hibachi.
398
00:18:31,240 --> 00:18:33,600
Whoo! Spicy.
399
00:18:33,600 --> 00:18:37,800
I am using the top cut of the fish
to make a posh John Dory
400
00:18:37,800 --> 00:18:41,240
with a pea relish
and some beurre blanc.
401
00:18:45,000 --> 00:18:47,680
I'm gonna keep it
super simple today.
402
00:18:47,680 --> 00:18:49,200
I'm gonna deep-fry the collars
403
00:18:49,200 --> 00:18:54,000
and I'm gonna make just, like,
really tangy, hot and sour sauce.
404
00:18:54,000 --> 00:18:56,480
This is one of
my husband's favourites
405
00:18:56,480 --> 00:18:58,960
and it's a little bit hot for me...
(LAUGHS)
406
00:18:58,960 --> 00:19:00,760
..but I know that
the judges love heat.
407
00:19:00,760 --> 00:19:02,920
(SPEAKS INDISTINCTLY)
408
00:19:02,920 --> 00:19:05,400
I'm really hoping that
they like this one.
409
00:19:05,400 --> 00:19:07,920
Little bit more acid.
Yeah?
410
00:19:07,920 --> 00:19:11,320
BRENT: So, I'm making
a tamarind curry sauce.
411
00:19:11,320 --> 00:19:13,000
It's Sri Lankan-driven,
412
00:19:13,000 --> 00:19:15,560
so looks like just
a dagwood dog with tomato sauce,
413
00:19:15,560 --> 00:19:18,480
but it's a dagwood dory
with a curry sauce.
414
00:19:18,480 --> 00:19:22,480
My sauce - beautiful.
It's bold, full of flavour.
415
00:19:22,480 --> 00:19:24,200
I'm just balancing it.
416
00:19:24,200 --> 00:19:25,720
And then it's gonna be about
417
00:19:25,720 --> 00:19:29,000
the assembly of
the dagwood dory itself.
418
00:19:29,000 --> 00:19:35,600
Going into the sausage is the collar,
the belly, the cheeks,
419
00:19:35,600 --> 00:19:37,920
with beautiful Sri Lankan aromats
through it.
420
00:19:37,920 --> 00:19:39,640
Brent.
G'day, guys.
421
00:19:39,640 --> 00:19:40,680
G'day.
How are you?
422
00:19:40,680 --> 00:19:41,680
Good.
423
00:19:41,680 --> 00:19:43,880
Mate, I am so pumped to hear
what you're gonna cook.
424
00:19:43,880 --> 00:19:45,640
I am making a dagwood dory.
425
00:19:45,640 --> 00:19:49,080
This is why I was excited.
Yep.
426
00:19:49,080 --> 00:19:52,640
So, I'm just taking all the cuts
that, you know, besides you,
427
00:19:52,640 --> 00:19:53,640
would be thrown away.
428
00:19:53,640 --> 00:19:56,120
Yep.
All the fattiest parts I could find.
429
00:19:56,120 --> 00:19:58,120
This is exactly what
you wanted to see, isn't it?
430
00:19:58,120 --> 00:19:59,120
This is great.
431
00:19:59,120 --> 00:20:00,120
You've intrigued the guy
432
00:20:00,120 --> 00:20:02,120
who's probably the most intriguing
cook in Australia right now.
433
00:20:02,120 --> 00:20:03,640
And you're doing development
for Fish Butchery.
434
00:20:03,640 --> 00:20:05,320
Exactly. I like it.
The name is good.
435
00:20:05,320 --> 00:20:07,240
Make sure the product
is just as good.
436
00:20:07,240 --> 00:20:08,360
Alright, thanks.
'Bye, Brent.
437
00:20:08,360 --> 00:20:13,120
I love the way Josh Niland
is just striving for, you know,
438
00:20:13,120 --> 00:20:14,960
the new look on fish.
439
00:20:16,120 --> 00:20:18,280
Using it all, not much wastage.
440
00:20:18,280 --> 00:20:22,400
So, if I can nail this,
I think it's gonna be a great dish.
441
00:20:26,720 --> 00:20:28,720
You good, Gracie?
Yeah.
442
00:20:28,720 --> 00:20:30,800
For my Thai-inspired fish dish,
443
00:20:30,800 --> 00:20:33,600
I've got my fish head and cutlet
in the fish sauce.
444
00:20:33,600 --> 00:20:35,400
It's literally just marinating
445
00:20:35,400 --> 00:20:38,040
and then I start on
my nam jim dressing.
446
00:20:38,040 --> 00:20:40,040
I'm just getting
all the herbs ready and everything.
447
00:20:40,040 --> 00:20:43,200
This is the sauce that's going to
dress this beautiful fish,
448
00:20:43,200 --> 00:20:45,800
so I really need the balance
to be spot on.
449
00:20:46,880 --> 00:20:48,680
ANTONIO: How are we going, Rhi?
Yeah, good. You?
450
00:20:48,680 --> 00:20:50,000
Having fun yet?
Yeah.
451
00:20:50,000 --> 00:20:52,800
I'm making John Dory al asado negro.
452
00:20:52,800 --> 00:20:55,080
I've decided to pick the mid-loin
453
00:20:55,080 --> 00:20:57,960
because Josh said
it resembled a rabbit.
454
00:20:59,160 --> 00:21:04,640
This dish will have a very rich
sauce with undertones of red wine,
455
00:21:04,640 --> 00:21:06,600
some of the sweetness
from the palm sugar
456
00:21:06,600 --> 00:21:08,560
and a lot of charred veggies.
457
00:21:08,560 --> 00:21:11,000
The sauce should be smoky,
really sweet and rich.
458
00:21:14,760 --> 00:21:16,600
(DRAMATIC MUSIC)
459
00:21:16,600 --> 00:21:17,880
Ooh, that's just gone off.
460
00:21:17,880 --> 00:21:19,800
Hey, Cath.
Hey there!
461
00:21:19,800 --> 00:21:21,520
So, I was really interested,
actually,
462
00:21:21,520 --> 00:21:23,040
when you mentioned rabbit.
463
00:21:23,040 --> 00:21:24,040
Yep.
464
00:21:24,040 --> 00:21:25,760
I'm going to do it with lentils...
OK.
465
00:21:25,760 --> 00:21:27,480
..with a red wine sauce.
466
00:21:27,480 --> 00:21:29,560
OK. Good luck, Cath. See ya.
OK, thank you. Thanks.
467
00:21:29,560 --> 00:21:33,040
Come on. It's the finesse work
that really gets me.
468
00:21:33,040 --> 00:21:34,760
Ralph.
Ah, g'day.
469
00:21:34,760 --> 00:21:35,960
What have you got going on?
470
00:21:35,960 --> 00:21:38,960
You said, "Think of the fish as you
would meat." You held up a chop.
471
00:21:38,960 --> 00:21:40,560
So, I'm trying to go
a herb-crusted fish.
472
00:21:40,560 --> 00:21:42,480
I'm gonna make
a crust for the lamb now.
473
00:21:42,480 --> 00:21:44,240
You just said, "Lamb."
Sorry.
474
00:21:44,240 --> 00:21:46,560
There you go.
You're there. You're there.
475
00:21:46,560 --> 00:21:48,760
RUE: Do you cook a lot of fish?
476
00:21:48,760 --> 00:21:51,280
Yeah, I do, but not this stuff.
Oh, yeah. Same. (LAUGHS)
477
00:21:51,280 --> 00:21:52,280
Bit different.
478
00:21:52,280 --> 00:21:54,560
I love fish, but I'm nervous
479
00:21:54,560 --> 00:21:57,400
'cause Josh Niland's type of
fish game is completely different,
480
00:21:57,400 --> 00:22:01,080
so I decide to go with something
that I'm comfortable with.
481
00:22:01,080 --> 00:22:05,800
I am making bialy, which is, like,
a little Jewish sort of bread
482
00:22:05,800 --> 00:22:07,800
that is topped normally
with caramelised onions
483
00:22:07,800 --> 00:22:09,040
and a few other things,
484
00:22:09,040 --> 00:22:11,240
but I'm gonna top it with parts
of the John Dory
485
00:22:11,240 --> 00:22:14,440
grinded into sort of a mince,
in a way.
486
00:22:14,440 --> 00:22:16,600
Theo.
Josh. Andy.
487
00:22:16,600 --> 00:22:19,600
Hey.
Honestly, that demonstration...
488
00:22:19,600 --> 00:22:21,680
Oh, thanks.
..you've got a fan for life.
489
00:22:21,680 --> 00:22:23,600
I tell you what, it was just crazy.
490
00:22:23,600 --> 00:22:26,320
Started a little creepy and then
ended even more creepy. I love it.
491
00:22:26,320 --> 00:22:28,760
(LAUGHS) It's what
I'm all about. Creepy.
492
00:22:28,760 --> 00:22:30,960
Yeah, let's go.
What's the creepy dish?
493
00:22:30,960 --> 00:22:35,080
So, it's a flatbread
and I'm gonna use some of the head,
494
00:22:35,080 --> 00:22:37,280
the collars and pop that
on top of the bread
495
00:22:37,280 --> 00:22:38,640
with the caramelised onions.
496
00:22:38,640 --> 00:22:41,360
Wow. Righto. Cool. And so how does
that get cooked down?
497
00:22:41,360 --> 00:22:44,240
In the oven on top of the...
On top of the bread.
498
00:22:46,960 --> 00:22:48,560
I'll put my hand up.
499
00:22:50,360 --> 00:22:55,280
John Dory being, yeah, a, you know,
notoriously lean fish...
500
00:22:55,280 --> 00:22:57,920
It could end up super dry.
501
00:22:59,720 --> 00:23:01,320
You got a lot of thinking.
Good luck.
502
00:23:01,320 --> 00:23:02,720
Cheers, mate. Cheers.
503
00:23:02,720 --> 00:23:05,240
The wheels are going in
all different directions.
504
00:23:05,240 --> 00:23:07,160
I'm all over the place.
505
00:23:07,160 --> 00:23:10,040
What do I do?
Do I just abandon the idea of bialy?
506
00:23:10,040 --> 00:23:11,680
Do I do something different?
507
00:23:11,680 --> 00:23:14,680
If I serve Josh Niland
a dry John Dory,
508
00:23:14,680 --> 00:23:17,080
I'm straight in
the Pressure Test tomorrow.
509
00:23:24,840 --> 00:23:28,800
John Dory being, yeah, a, you know,
notoriously lean fish...
510
00:23:28,800 --> 00:23:31,800
It could end up super dry.
511
00:23:31,800 --> 00:23:33,720
You got a lot of thinking.
Good luck.
512
00:23:33,720 --> 00:23:35,440
THEO: Cheers, mate. Cheers.
513
00:23:35,440 --> 00:23:38,480
I don't know what to do
with my bialy.
514
00:23:38,480 --> 00:23:41,760
I got a bit confused at
trying to just showcase the fish
515
00:23:41,760 --> 00:23:43,560
as much as I can,
but in that process,
516
00:23:43,560 --> 00:23:45,400
I've sort of lost control
a little bit.
517
00:23:45,400 --> 00:23:47,600
I have to rethink my idea,
518
00:23:47,600 --> 00:23:50,440
but I need to do it fast
because time's running out.
519
00:23:50,440 --> 00:23:52,320
30 minutes to go.
Let's go.
520
00:23:54,200 --> 00:23:57,040
30 minutes. OK. Let's do this.
521
00:23:57,040 --> 00:23:59,480
(DRAMATIC MUSIC)
522
00:23:59,480 --> 00:24:01,480
Where's my brain at? Why am I here?
523
00:24:01,480 --> 00:24:03,200
Oil! Jesus!
524
00:24:03,200 --> 00:24:06,880
I just tasted this dressing
and it is not bad.
525
00:24:06,880 --> 00:24:09,720
Done my nam jim dressing
for the fish.
526
00:24:09,720 --> 00:24:13,000
I'm just about to start on
my rice and salad.
527
00:24:13,000 --> 00:24:16,640
I know I've got a lot of elements
in my Thai-inspired dish,
528
00:24:16,640 --> 00:24:20,520
but as long as I leave enough time
at the end to get that fish cooked,
529
00:24:20,520 --> 00:24:22,160
I should be OK.
530
00:24:22,160 --> 00:24:23,760
It doesn't need long to cook.
531
00:24:23,760 --> 00:24:25,360
I am feeling in a good place, yeah.
532
00:24:26,640 --> 00:24:27,640
Right.
533
00:24:27,640 --> 00:24:30,960
My original simple idea was
to have an Indian-style canape
534
00:24:30,960 --> 00:24:34,880
of a little rice cake
with some pan-fried fish cheeks,
535
00:24:34,880 --> 00:24:38,920
but the judges are worried that
I'm not really meeting the brief
536
00:24:38,920 --> 00:24:40,280
with my dish today.
537
00:24:41,320 --> 00:24:42,640
I'm gonna use the roe.
538
00:24:42,640 --> 00:24:45,800
Ooh, all that roe!
539
00:24:45,800 --> 00:24:47,160
I've never cooked roe before,
540
00:24:47,160 --> 00:24:49,880
but I'm thinking
I'll just saute it in the oil.
541
00:24:49,880 --> 00:24:53,080
It really likes to
spit eggs at me. Oh!
542
00:24:53,080 --> 00:24:55,840
I hope that by using more
of the John Dory,
543
00:24:55,840 --> 00:24:58,760
it's gonna be enough to avoid
tomorrow's pressure test.
544
00:24:58,760 --> 00:25:00,360
DECLAN: How are you going, Adi?
545
00:25:00,360 --> 00:25:02,800
Oh, look, it's maybe coming
together, Deccy.
546
00:25:02,800 --> 00:25:04,840
Alright.
I mean, it's tasting nice.
547
00:25:04,840 --> 00:25:06,360
How are you?
Good!
548
00:25:06,360 --> 00:25:08,320
Declan, meet Josh.
G'day.
549
00:25:08,320 --> 00:25:10,120
Josh, how are you?
G'day, Declan. How are you?
550
00:25:10,120 --> 00:25:12,160
Good. Nice to meet you.
You too.
551
00:25:12,160 --> 00:25:14,520
Another moment ticked for you
in the MasterChef kitchen?
552
00:25:14,520 --> 00:25:16,840
Absolutely, yeah, it's awesome.
553
00:25:16,840 --> 00:25:19,360
You're an inspiration
to everyone in the fish industry.
554
00:25:19,360 --> 00:25:20,360
Thanks.
555
00:25:20,360 --> 00:25:23,600
OK, we got that out of the way, which
is lovely. Let's go into the dish.
556
00:25:23,600 --> 00:25:25,320
Today, I wanted to branch out,
557
00:25:25,320 --> 00:25:29,640
and I think blackberry goes
really nice with a poached fish
558
00:25:29,640 --> 00:25:31,880
if it's done right.
559
00:25:31,880 --> 00:25:34,840
So, is the blackberry the sauce?
Yeah, correct.
560
00:25:34,840 --> 00:25:37,240
You're gonna have to really be
at the top of your game.
561
00:25:37,240 --> 00:25:39,080
Yeah.
I know you're pushing the boat out.
562
00:25:39,080 --> 00:25:42,200
Something this wild needs you
to stay really on the money.
563
00:25:42,200 --> 00:25:43,840
Good luck, Declan.
Thanks, gents.
564
00:25:45,080 --> 00:25:47,080
A lot's riding on this dish today.
565
00:25:47,080 --> 00:25:48,240
Alright.
566
00:25:48,240 --> 00:25:51,880
I don't want to be one of
Josh Niland's bottom three dishes.
567
00:25:51,880 --> 00:25:55,480
I want a beautiful, sweet,
delicate piece of John Dory
568
00:25:55,480 --> 00:25:57,480
sitting on the sauce which will have
569
00:25:57,480 --> 00:26:00,320
that sort of acidic,
sweet, saltiness
570
00:26:00,320 --> 00:26:03,960
to counteract with that beautiful
sweet piece of John Dory.
571
00:26:05,760 --> 00:26:06,760
Beautiful.
572
00:26:06,760 --> 00:26:09,520
BRENT: So, I went for
a little creative one today.
573
00:26:09,520 --> 00:26:11,960
I decided to cook the dory dog.
574
00:26:11,960 --> 00:26:13,880
Looks like just a dagwood dog
with tomato sauce,
575
00:26:13,880 --> 00:26:16,440
but it's a dagwood dory
with curry sauce.
576
00:26:16,440 --> 00:26:18,440
Mate.
Yes, Mel?
577
00:26:18,440 --> 00:26:20,840
What a genius idea.
Yeah.
578
00:26:20,840 --> 00:26:22,400
You confident with
where everything's at?
579
00:26:22,400 --> 00:26:25,440
Just about ready to put it all
together, balance everything out.
580
00:26:25,440 --> 00:26:30,360
If you can nail this, you will be
a hero and go down in history.
581
00:26:30,360 --> 00:26:35,200
If you fail, we won't be angry,
just a little disappointed.
582
00:26:35,200 --> 00:26:39,520
So, just...just keep on this vibe.
Yep. Thanks, Mel. Appreciate it.
583
00:26:39,520 --> 00:26:43,040
When the judges
are excited about your idea,
584
00:26:43,040 --> 00:26:46,000
it puts a bit of pressure on 'cause
now you've really gotta nail it.
585
00:26:46,000 --> 00:26:47,000
Look how strong I am!
586
00:26:48,120 --> 00:26:50,760
The batter,
it's Josh Niland's batter mix.
587
00:26:50,760 --> 00:26:53,080
It's got a lot of beer
and a lot of vodka.
588
00:26:53,080 --> 00:26:54,520
It's as good as it gets.
589
00:26:54,520 --> 00:26:56,800
I'm going for, like, you know,
that beautiful flaky battered fish
590
00:26:56,800 --> 00:26:59,040
that you'd buy at
the fish and chip shop.
591
00:26:59,040 --> 00:27:00,840
(DRAMATIC MUSIC)
592
00:27:00,840 --> 00:27:02,160
Oh!
593
00:27:05,280 --> 00:27:07,000
Try it.
Oh.
594
00:27:07,000 --> 00:27:09,520
Oh! Is that plantation?
Yeah, plantains.
595
00:27:09,520 --> 00:27:10,520
Oh! Yeah!
596
00:27:11,840 --> 00:27:14,760
My asado negro, it's going good.
597
00:27:14,760 --> 00:27:17,120
I'm working on a sugar caramel
598
00:27:17,120 --> 00:27:19,720
where I'm going to
smother the fish in it.
599
00:27:20,800 --> 00:27:24,480
I want to spend the time
in cooking the mid-loin fish right.
600
00:27:24,480 --> 00:27:29,120
What I want to do is sear the edges
of the fish in the caramel sauce
601
00:27:29,120 --> 00:27:30,840
and get it really, really crispy.
602
00:27:30,840 --> 00:27:34,240
The whole thing about today
was thinking outside the box, right,
603
00:27:34,240 --> 00:27:36,000
so I think I did that.
604
00:27:36,000 --> 00:27:38,040
I'm just hoping the judges like it.
605
00:27:39,200 --> 00:27:41,160
Guys, some exciting ideas out there,
606
00:27:41,160 --> 00:27:43,360
but let's hope
you can get them all on the plate.
607
00:27:43,360 --> 00:27:46,000
15 minutes to go.
ANDY: Here we go!
608
00:27:46,000 --> 00:27:48,880
(DRAMATIC MUSIC)
609
00:27:50,080 --> 00:27:52,160
(TIMER BEEPS)
610
00:27:53,880 --> 00:27:56,360
I've got a few cuts of the fish
on the hibachi.
611
00:27:56,360 --> 00:28:00,040
It's a technique I've never done
before, so I am a little bit nervous.
612
00:28:00,040 --> 00:28:01,760
(SIGHS)
613
00:28:01,760 --> 00:28:05,240
So, I'm finishing off
a hot and sour sauce now
614
00:28:05,240 --> 00:28:07,280
and then it's gonna be
all about that fish.
615
00:28:07,280 --> 00:28:08,400
Grace.
Hello!
616
00:28:08,400 --> 00:28:10,000
How are you?
Hi, Josh. How are you?
617
00:28:10,000 --> 00:28:11,000
What's happening?
618
00:28:11,000 --> 00:28:13,920
I'm gonna deep-fry the two collars
and the cutlets as well.
619
00:28:13,920 --> 00:28:17,920
I'll dredge the fish in, like,
a nice cornflour, zesty mix.
620
00:28:17,920 --> 00:28:20,400
It's simple,
which I think is smart today.
621
00:28:20,400 --> 00:28:22,840
It's just gotta be done faultlessly.
622
00:28:22,840 --> 00:28:23,880
Thank you so much. Ta.
623
00:28:23,880 --> 00:28:25,920
There's not gonna be much room
for error today.
624
00:28:25,920 --> 00:28:28,600
It's a tricky day. I don't wanna
be in the next Pressure Test.
625
00:28:28,600 --> 00:28:31,040
The last one was hard enough, so...
(LAUGHS)
626
00:28:32,360 --> 00:28:34,280
OK, what are we worried about?
627
00:28:34,280 --> 00:28:36,120
Adi. She's taken the cheeks out.
628
00:28:36,120 --> 00:28:38,880
She's gonna serve it on a rice cake.
Two little things.
629
00:28:38,880 --> 00:28:40,920
There's not enough going on.
There's not enough going on.
630
00:28:40,920 --> 00:28:43,120
Just trying to dry off
some fish skins in the oven.
631
00:28:43,120 --> 00:28:45,560
Maybe I could crumble them
on top of my one-bite appetiser.
632
00:28:45,560 --> 00:28:47,400
We've got a blackberry sauce
out there.
633
00:28:47,400 --> 00:28:48,720
Declan.
Yeah.
634
00:28:48,720 --> 00:28:50,040
This'll be good.
635
00:28:50,040 --> 00:28:52,360
Worried that he's really
trying so hard to impress
636
00:28:52,360 --> 00:28:54,040
that he may fall short of the mark
637
00:28:54,040 --> 00:28:55,840
and it may land him
in the bottom three.
638
00:28:55,840 --> 00:28:58,640
It's interesting and unique,
but I like it,
639
00:28:58,640 --> 00:29:02,320
and sort of interesting and unique
is Josh Niland.
640
00:29:02,320 --> 00:29:05,520
Theo, he's got a flatbread,
which we know he can nail,
641
00:29:05,520 --> 00:29:08,600
but then he wants to mince up
the fish and then bake it.
642
00:29:08,600 --> 00:29:10,560
We're worried about it
being quite dry.
643
00:29:10,560 --> 00:29:13,120
I think I'm gonna change the way
I'm gonna cook it
644
00:29:13,120 --> 00:29:14,640
so that it doesn't dry out.
645
00:29:14,640 --> 00:29:17,560
I'm gonna fill the dough
with the John Dory.
646
00:29:17,560 --> 00:29:21,360
I think I'm gonna just pan-fry it
instead of baking it in the oven.
647
00:29:21,360 --> 00:29:23,760
If I can pull it off,
I think it's gonna be OK,
648
00:29:23,760 --> 00:29:28,400
but making a new dish in less than
15 minutes to go is pushing it.
649
00:29:28,400 --> 00:29:29,960
Sink or swim, hey?
650
00:29:29,960 --> 00:29:32,320
RHIANNON: Probably get my hibachi.
651
00:29:32,320 --> 00:29:35,000
Whoo! That's hot!
652
00:29:35,000 --> 00:29:38,000
My Thai-inspired fish dish
is coming together really well,
653
00:29:38,000 --> 00:29:39,200
so I'm feeling confident.
654
00:29:39,200 --> 00:29:40,920
Rhiannon, what's left to do?
655
00:29:40,920 --> 00:29:45,680
OK, so, I'm gonna quickly, um, put
some lemongrass in my little salad...
656
00:29:45,680 --> 00:29:46,680
Yeah.
657
00:29:46,680 --> 00:29:48,360
..and then the apples
just in lime juice.
658
00:29:48,360 --> 00:29:50,160
That'll all go together at the end.
659
00:29:51,320 --> 00:29:53,640
You need to remember that
this is a fish challenge,
660
00:29:53,640 --> 00:29:55,000
it's a Josh Niland challenge.
661
00:29:55,000 --> 00:29:59,280
Yep.
The fish must be perfect.
662
00:29:59,280 --> 00:30:03,040
I was too busy focusing
on everything else...
663
00:30:04,640 --> 00:30:07,240
..and now we're at
eight minutes to go
664
00:30:07,240 --> 00:30:09,640
and I'm only just getting
this fish on.
665
00:30:09,640 --> 00:30:12,400
I don't know if this is gonna cook.
666
00:30:12,400 --> 00:30:15,160
If I can't do this fish any justice,
667
00:30:15,160 --> 00:30:16,720
I'm in bottom three for sure.
668
00:30:16,720 --> 00:30:18,320
(GROANS)
669
00:30:18,320 --> 00:30:20,440
GRACE: You right, Rhi?
Oh, it's just stuck.
670
00:30:20,440 --> 00:30:22,120
Come on, just breathe.
671
00:30:22,120 --> 00:30:25,080
(DRAMATIC MUSIC)
672
00:30:39,520 --> 00:30:42,040
I enjoyed this whole cook.
673
00:30:42,040 --> 00:30:43,920
(GROANS) Bloody hell.
674
00:30:43,920 --> 00:30:46,440
And now I've lost all control.
675
00:30:48,120 --> 00:30:51,320
This fish has to be on the plate.
It is the main element.
676
00:30:51,320 --> 00:30:54,360
Just left it too late. Like, far out!
677
00:30:56,120 --> 00:30:57,360
Four minutes. Come on!
678
00:30:57,360 --> 00:31:00,120
(DRAMATIC MUSIC)
679
00:31:05,440 --> 00:31:06,680
I was very confused,
680
00:31:06,680 --> 00:31:10,040
but I feel like everything's
sort of clicked into place.
681
00:31:10,040 --> 00:31:12,000
I've changed my idea.
682
00:31:12,000 --> 00:31:14,720
I'm now cooking the fish
inside this flatbread,
683
00:31:14,720 --> 00:31:16,760
but there's not long to go,
684
00:31:16,760 --> 00:31:19,760
so I need to leave it in the pan
for as long as I can
685
00:31:19,760 --> 00:31:21,920
to make sure it's cooked
all the way through.
686
00:31:24,000 --> 00:31:27,320
ANTONIO: I think I've captured
the flavours from the asado negro.
687
00:31:27,320 --> 00:31:31,040
You have a lot of bitterness there
and then sweetness of the wine,
688
00:31:31,040 --> 00:31:33,400
which is normally flavours
associated with the fish.
689
00:31:33,400 --> 00:31:35,960
I would be so happy
to show this to my mum.
690
00:31:35,960 --> 00:31:39,520
When she comes to visit, this could
be my 'Welcome home, Mum' dish.
691
00:31:42,680 --> 00:31:45,160
So, to assemble this canape,
I've got a rice cake
692
00:31:45,160 --> 00:31:47,480
and I cover it with
this mangosteen paste.
693
00:31:47,480 --> 00:31:49,680
I then put a piece of fish on
694
00:31:49,680 --> 00:31:52,080
and I top it with a little bit
of flavoured fish roe
695
00:31:52,080 --> 00:31:53,680
and the crispy skins.
696
00:31:53,680 --> 00:31:56,480
I think I've been inventive with
the way that I used the fish,
697
00:31:56,480 --> 00:31:58,720
so I just hope that
I've hit the brief.
698
00:32:00,440 --> 00:32:04,680
I'm after, you know, the dagwood
dog, the sauce squeezed over it.
699
00:32:04,680 --> 00:32:08,160
I'm hoping that it's just
a sort of a textural explosion
700
00:32:08,160 --> 00:32:10,600
with the strong sauce
and the beautiful meat,
701
00:32:10,600 --> 00:32:14,680
the crunchy batter and it sort of
all just works well together.
702
00:32:14,680 --> 00:32:18,360
I hate to do this to some of you,
but 60 seconds!
703
00:32:18,360 --> 00:32:20,800
(DRAMATIC MUSIC)
704
00:32:20,800 --> 00:32:24,040
You can do it.
You can do it, sweetie pie.
705
00:32:29,400 --> 00:32:30,800
RALPH: Ooh!
706
00:32:30,800 --> 00:32:35,360
DECLAN: I took a big risk today
with my flavours,
707
00:32:35,360 --> 00:32:37,840
but I'm happy with the cook
of the fish.
708
00:32:37,840 --> 00:32:41,280
The blackberry sauce
is nice and glossy and thick.
709
00:32:41,280 --> 00:32:45,400
Poached fish in the middle and some
sauteed baby carrots and mushrooms.
710
00:32:45,400 --> 00:32:48,960
I just hope the fish and the
blackberry sauce pair well together.
711
00:32:50,280 --> 00:32:52,640
RHIANNON: We are down the wire.
712
00:32:52,640 --> 00:32:55,800
I'm bottom three for sure
if I've undercooked this.
713
00:32:55,800 --> 00:32:57,280
(LAUGHS)
714
00:32:57,280 --> 00:32:59,880
Here it is,
ladies and gentlemen. 10...
715
00:32:59,880 --> 00:33:03,280
JUDGES: 9, 8, 7,
716
00:33:03,280 --> 00:33:06,040
6, 5, 4,
717
00:33:06,040 --> 00:33:09,400
3, 2, 1.
718
00:33:09,400 --> 00:33:12,720
That's it.
Step away.
719
00:33:12,720 --> 00:33:15,840
Good job. (LAUGHS)
Oh, I don't know, Deccy.
720
00:33:15,840 --> 00:33:17,520
How are you going?
Yeah, good.
721
00:33:17,520 --> 00:33:19,600
Looks good. That looks good.
722
00:33:19,600 --> 00:33:21,240
Ooh!
723
00:33:24,760 --> 00:33:29,000
The first dish we'd like to taste
belongs to Antonio.
724
00:33:33,120 --> 00:33:35,000
I'm bringing something
that I really love
725
00:33:35,000 --> 00:33:37,040
and something
that reminds me of home,
726
00:33:37,040 --> 00:33:40,840
so I just really want this to be
the dish that the judges love today.
727
00:33:40,840 --> 00:33:42,600
Antonio, what did you make?
728
00:33:42,600 --> 00:33:45,520
I made you guys
John Dory al asado negro
729
00:33:45,520 --> 00:33:48,440
with cauliflower puree
and plantain chips.
730
00:33:48,440 --> 00:33:51,520
This is a dish that's
very traditional from home.
731
00:34:07,240 --> 00:34:09,880
You've cooked it bang-on.
732
00:34:09,880 --> 00:34:14,400
Like, I don't think there's too much
better you could have done there.
733
00:34:14,400 --> 00:34:17,880
The skin that's kind of been
activated in that caramel,
734
00:34:17,880 --> 00:34:22,960
it's sticky, it's rich
and it's really yummy.
735
00:34:25,600 --> 00:34:28,560
It's the type of dish that you do
want to pick the bone up,
736
00:34:28,560 --> 00:34:31,560
drag it through the sauce at the end
and have a good nibble on it.
737
00:34:31,560 --> 00:34:33,760
You've done a great job. Well done.
Thank you. Thank you.
738
00:34:33,760 --> 00:34:36,280
Antonio, watching Josh
and listening to Josh,
739
00:34:36,280 --> 00:34:39,520
it's really made you transform your
thinking going into this challenge
740
00:34:39,520 --> 00:34:41,200
and that is exactly what we wanted.
741
00:34:41,200 --> 00:34:43,680
You did a great job today.
I cannot complain at all.
742
00:34:43,680 --> 00:34:44,880
Thank you. Thank you.
743
00:34:44,880 --> 00:34:48,120
Antonio, I don't think there's
anything lost in translation
744
00:34:48,120 --> 00:34:52,520
from transforming this from
a beef dish to a fish application.
745
00:34:52,520 --> 00:34:55,040
I think any Venezuelan watching this
746
00:34:55,040 --> 00:34:57,840
will be just, you know,
high-fiving you in spirit,
747
00:34:57,840 --> 00:34:59,200
because this was spectacular.
748
00:34:59,200 --> 00:35:01,040
Thank you. Thank you, guys.
Nice one, mate.
749
00:35:01,040 --> 00:35:02,920
(JUDGES AND CONTESTANTS APPLAUD)
750
00:35:02,920 --> 00:35:03,920
ANTONIO: Phew!
751
00:35:06,720 --> 00:35:08,400
Aww.
752
00:35:08,400 --> 00:35:10,720
The next dish we'd like to taste
belongs to Malissa.
753
00:35:13,400 --> 00:35:18,840
MALISSA: I made you hibachi-roasted
John Dory with a yellow curry sauce.
754
00:35:18,840 --> 00:35:22,560
MELISSA: So, you have this
really potent aromatic coating
755
00:35:22,560 --> 00:35:26,080
and then you have this beautiful,
tender, silky flesh of the fish.
756
00:35:26,080 --> 00:35:28,160
That was a real pleasure to eat.
757
00:35:28,160 --> 00:35:29,720
Well done.
Thank you!
758
00:35:29,720 --> 00:35:31,400
ANDY: Ralph!
759
00:35:31,400 --> 00:35:35,480
RALPH: Herb-crusted Dory
with a potato bake roe.
760
00:35:35,480 --> 00:35:38,240
JOCK: Great concept as a dish, mate.
761
00:35:38,240 --> 00:35:40,120
I love the herb crust on it.
762
00:35:40,120 --> 00:35:41,840
Thank you, guys.
Well done, Ralph.
763
00:35:41,840 --> 00:35:44,200
(JUDGES AND CONTESTANTS APPLAUD)
764
00:35:44,200 --> 00:35:45,920
Next up, Brent, please.
765
00:35:48,080 --> 00:35:51,600
The dagwood dory looks so epic.
766
00:35:51,600 --> 00:35:54,400
It's like a trickery of the mind.
767
00:35:54,400 --> 00:35:57,280
Is it at the show or are we at
a fine dining restaurant?
768
00:35:57,280 --> 00:36:00,120
I'm loving it, but I haven't got
to taste it all together.
769
00:36:02,200 --> 00:36:03,520
What have you cooked us, mate?
770
00:36:03,520 --> 00:36:05,560
This is a dagwood dory.
771
00:36:22,400 --> 00:36:25,480
Brent, the sausage,
772
00:36:25,480 --> 00:36:28,400
the flavour that
you've got in there is epic.
773
00:36:30,000 --> 00:36:33,280
You know, having that sort of
Sri Lankan aromats in there
774
00:36:33,280 --> 00:36:34,640
has just brought it to life,
775
00:36:34,640 --> 00:36:37,160
and then your sauce on the side
just complements that.
776
00:36:37,160 --> 00:36:38,680
The most important thing for me
777
00:36:38,680 --> 00:36:41,120
was thinking about fish
in a different way.
778
00:36:41,120 --> 00:36:42,560
That's why this guy's here today.
779
00:36:42,560 --> 00:36:44,160
And you nailed that part of it,
mate.
780
00:36:44,160 --> 00:36:45,400
Thank you.
781
00:36:45,400 --> 00:36:47,440
From an innovation point of view,
loved it.
782
00:36:48,720 --> 00:36:50,840
That's how you end up
with being able
783
00:36:50,840 --> 00:36:52,840
to pop all of the compromised parts
784
00:36:52,840 --> 00:36:55,160
that people just feel
totally uncomfortable about
785
00:36:55,160 --> 00:36:58,440
and what you've done today
is really show what is possible
786
00:36:58,440 --> 00:37:01,160
and, like, why aren't we having
that at the Royal Easter Show?
787
00:37:01,160 --> 00:37:02,400
Yeah.
788
00:37:02,400 --> 00:37:04,840
It's almost like a Sri Lankan-spiced
fishcake or something like that
789
00:37:04,840 --> 00:37:09,400
and the texture of the fry on the
outside, your batter, is wonderful.
790
00:37:09,400 --> 00:37:14,040
Like, bending your brain
to getting to that concept,
791
00:37:14,040 --> 00:37:15,520
that's a win for me,
792
00:37:15,520 --> 00:37:17,800
so I'm pretty stoked for you.
793
00:37:17,800 --> 00:37:20,080
Yeah. Awesome. Thanks, guys.
Well done, mate.
794
00:37:20,080 --> 00:37:22,600
(JUDGES AND CONTESTANTS APPLAUD)
795
00:37:25,320 --> 00:37:26,680
RHIANNON: Good one.
796
00:37:30,120 --> 00:37:31,800
Theo!
797
00:37:33,680 --> 00:37:34,720
THEO: I'm nervous.
798
00:37:34,720 --> 00:37:37,920
I'm praying that the bread and fish
is cooked perfectly.
799
00:37:37,920 --> 00:37:39,920
I do not want to be in
that bottom three.
800
00:37:39,920 --> 00:37:41,920
I don't want to go in
a Pressure Test tomorrow.
801
00:37:56,800 --> 00:38:00,640
Stream full episodes
of MasterChef Australia now
802
00:38:00,640 --> 00:38:03,000
on 10 play.
803
00:38:03,000 --> 00:38:06,240
(DRAMATIC MUSIC)
804
00:38:09,120 --> 00:38:10,560
What's the dish?
805
00:38:10,560 --> 00:38:11,960
THEO: It started out
as something else,
806
00:38:11,960 --> 00:38:13,920
but now it's khachapuri
with John Dory.
807
00:38:34,360 --> 00:38:38,080
Um, I thought the fish
was gonna be really dry,
808
00:38:38,080 --> 00:38:40,200
but I think you made
the right decision.
809
00:38:42,440 --> 00:38:44,360
The fish is cooked really nicely.
810
00:38:46,280 --> 00:38:48,280
So, good stuff there.
811
00:38:48,280 --> 00:38:51,040
But what suffered is the bread.
812
00:38:51,040 --> 00:38:53,880
The bread's actually undercooked...
Mm-hm.
813
00:38:53,880 --> 00:38:58,400
..which is really strange from you
because you're the bread guy.
814
00:38:58,400 --> 00:38:59,720
Yeah.
815
00:38:59,720 --> 00:39:01,840
I don't know what happened today
with you. Like...
816
00:39:01,840 --> 00:39:03,280
Neither do I, to be honest.
Yeah.
817
00:39:03,280 --> 00:39:06,360
I think it was, like,
trying to respect the fish so much
818
00:39:06,360 --> 00:39:08,040
that I kind of lost everything else.
819
00:39:10,280 --> 00:39:12,080
Without reiterating any of that,
820
00:39:12,080 --> 00:39:15,640
to look at it in, I suppose,
a little bit of positivity,
821
00:39:15,640 --> 00:39:19,360
the very thin layer of cooked,
toasted bread across the top
822
00:39:19,360 --> 00:39:20,480
was heaven.
823
00:39:20,480 --> 00:39:21,480
Yep.
824
00:39:21,480 --> 00:39:24,000
So, hold your head up on that one.
Thanks.
825
00:39:25,240 --> 00:39:29,120
The fish was cooked beautifully.
So good, so flavourful.
826
00:39:31,360 --> 00:39:33,760
It's the MasterChef kitchen.
Sometimes it gets you, man.
827
00:39:33,760 --> 00:39:35,040
Yeah, fair enough. Yep.
828
00:39:35,040 --> 00:39:37,800
You just presented as somebody
who was overthinking it
829
00:39:37,800 --> 00:39:39,600
and that's exactly what we got.
830
00:39:39,600 --> 00:39:40,720
Yeah. Thanks, mate.
831
00:39:40,720 --> 00:39:42,520
Thank you, guys.
Thanks, Theo.
832
00:39:44,360 --> 00:39:46,200
The pressure definitely
got to me today.
833
00:39:46,200 --> 00:39:49,960
It would take a miracle for me
not to be in the bottom three.
834
00:39:49,960 --> 00:39:51,680
Next up, it's Adi.
835
00:39:53,440 --> 00:39:55,560
ADI: I really wanted
to try and push myself
836
00:39:55,560 --> 00:39:57,240
and do something differently today,
837
00:39:57,240 --> 00:39:58,840
but now that
I'm looking at this dish,
838
00:39:58,840 --> 00:40:01,400
I'm worried about how much fish
there is on the plate.
839
00:40:02,400 --> 00:40:04,160
I hope that I've done enough.
840
00:40:06,000 --> 00:40:09,080
I've done the John Dory cheeks
on a rice cake
841
00:40:09,080 --> 00:40:12,720
with the John Dory roe
and some crispy fish skin.
842
00:40:24,040 --> 00:40:26,600
(SUSPENSEFUL MUSIC)
843
00:40:36,400 --> 00:40:38,720
Very interesting flavour profile.
844
00:40:38,720 --> 00:40:40,360
I haven't tasted
anything like that before,
845
00:40:40,360 --> 00:40:42,640
um, so that's a positive,
846
00:40:42,640 --> 00:40:45,640
but there's so much rice cake there.
847
00:40:45,640 --> 00:40:46,640
Yeah.
848
00:40:46,640 --> 00:40:48,840
So, it really does get lost.
849
00:40:48,840 --> 00:40:50,720
That's kind of not in the spirit
850
00:40:50,720 --> 00:40:52,840
of what Josh
was trying to achieve today.
851
00:40:54,080 --> 00:40:58,120
I don't think it was a bad idea to
elevate a beautiful home memory
852
00:40:58,120 --> 00:41:01,720
into something that could be
a fancy-schmancy canape.
853
00:41:01,720 --> 00:41:05,160
It just didn't quite come together
for the brief today.
854
00:41:05,160 --> 00:41:06,200
Yep.
855
00:41:06,200 --> 00:41:08,360
Cool. Thanks, guys. Thank you.
856
00:41:08,360 --> 00:41:10,320
(JUDGES AND CONTESTANTS APPLAUD)
857
00:41:10,320 --> 00:41:12,320
Next up, it's Grace, please.
858
00:41:13,880 --> 00:41:15,760
Grace, what have you made us?
859
00:41:15,760 --> 00:41:19,520
GRACE: Fried John Dory with
a hot and sour sauce.
860
00:41:19,520 --> 00:41:21,640
Hot and sour sauce. Love it.
861
00:41:21,640 --> 00:41:25,240
Great balance. It is bottle-ready,
you know what I'm saying?
862
00:41:25,240 --> 00:41:27,960
It's delicious.
Awesome. Thank you so much.
863
00:41:27,960 --> 00:41:33,160
The fish, both of the pieces
I had are sadly overcooked.
864
00:41:33,160 --> 00:41:34,440
OK.
865
00:41:34,440 --> 00:41:36,240
I'm gutted for you
because the sauce is epic.
866
00:41:36,240 --> 00:41:37,920
Thanks, Grace.
867
00:41:37,920 --> 00:41:39,120
Next up, Rue.
868
00:41:40,960 --> 00:41:46,920
RUE: Poached John Dory with
a pea relish and a beurre blanc.
869
00:41:46,920 --> 00:41:48,840
We love the simplicity of this dish.
870
00:41:48,840 --> 00:41:50,880
The fish is cooked nicely,
871
00:41:50,880 --> 00:41:54,720
but, unfortunately, it's so lacking
in seasoning in so many areas.
872
00:41:54,720 --> 00:41:55,960
Thanks, Rue.
Thank you.
873
00:41:55,960 --> 00:41:57,160
(JUDGES AND CONTESTANTS APPLAUD)
874
00:41:57,160 --> 00:42:00,360
The fish man, Declan!
875
00:42:00,360 --> 00:42:01,720
Bloody hell.
876
00:42:01,720 --> 00:42:03,760
I'm super overwhelmed and stoked
877
00:42:03,760 --> 00:42:07,520
to be, yeah, presenting this dish
to Josh Niland today,
878
00:42:07,520 --> 00:42:10,840
and I just hope, you know, that the
judges like my flavour combination
879
00:42:10,840 --> 00:42:12,480
of fish and the blackberry sauce.
880
00:42:12,480 --> 00:42:14,880
Declan, what did you cook, mate?
881
00:42:14,880 --> 00:42:19,800
Um, so, I've done a poached John Dory
with a blackberry reduction.
882
00:42:21,280 --> 00:42:24,120
Right. Big day for you,
cooking for one of your heroes.
883
00:42:24,120 --> 00:42:25,440
(LAUGHS) Yeah.
Two in a row.
884
00:42:25,440 --> 00:42:28,040
Yeah, I know.
No, massive day, definitely.
885
00:42:28,040 --> 00:42:30,240
Yesterday,
I just got a bit overwhelmed
886
00:42:30,240 --> 00:42:32,400
and didn't want to screw
this one up -
887
00:42:32,400 --> 00:42:33,680
or hopefully, anyway.
888
00:42:33,680 --> 00:42:36,400
OK, cool. We might get stuck in.
889
00:42:50,720 --> 00:42:53,200
I've got to say, I didn't think
this was gonna work,
890
00:42:53,200 --> 00:42:55,880
but I actually like your sauce.
891
00:42:57,960 --> 00:43:01,400
You've thought differently
about this, which I love.
892
00:43:02,680 --> 00:43:05,840
For me, it was the John Dory,
the mushroom and the sauce,
893
00:43:05,840 --> 00:43:08,960
and I think those three things, in
terms of flavour, were brilliant.
894
00:43:10,200 --> 00:43:11,440
It was really great.
895
00:43:11,440 --> 00:43:13,480
The John Dory was cooked
really perfectly,
896
00:43:13,480 --> 00:43:17,320
showcasing the slippery,
pearlescent, beautiful texture
897
00:43:17,320 --> 00:43:18,360
that John Dory should have.
898
00:43:18,360 --> 00:43:19,360
Yep.
899
00:43:19,360 --> 00:43:22,560
And the second I had a little
John Dory with sauce, really yummy.
900
00:43:22,560 --> 00:43:23,600
Like, delicious.
901
00:43:23,600 --> 00:43:26,040
MELISSA: Declan, this is
some high-concept thinking.
902
00:43:26,040 --> 00:43:28,520
There's an intellectual side of you
that we're seeing
903
00:43:28,520 --> 00:43:30,400
in you bringing us this dish
904
00:43:30,400 --> 00:43:32,880
and I commend you for being
committed enough
905
00:43:32,880 --> 00:43:34,160
to pushing on through.
906
00:43:34,160 --> 00:43:36,360
There's something very cool
about to happen to you
907
00:43:36,360 --> 00:43:38,600
if you continue down
this train of thought.
908
00:43:38,600 --> 00:43:40,880
Alright, thank you
for your kind words.
909
00:43:40,880 --> 00:43:42,360
Thank you.
Great work, Declan.
910
00:43:42,360 --> 00:43:45,880
Good kid. (LAUGHS)
911
00:43:45,880 --> 00:43:48,920
The next dish we'd like to taste
belongs to Rhiannon.
912
00:43:51,040 --> 00:43:52,680
RHIANNON: I'm so nervous.
913
00:43:52,680 --> 00:43:54,520
Every element, I wanted perfect,
914
00:43:54,520 --> 00:43:58,160
and I'm worried that
I've undercooked this fish.
915
00:44:09,880 --> 00:44:11,680
with, like, an Asian apple salad
916
00:44:11,680 --> 00:44:14,840
and a nam jim dressing and some rice.
917
00:44:14,840 --> 00:44:19,080
Rhiannon, I'm a little surprised
by your demeanour walking down here,
918
00:44:19,080 --> 00:44:22,200
because I thought you were happy
with your cook.
919
00:44:22,200 --> 00:44:25,960
I'm really upset because Josh has
just done the best job for us,
920
00:44:25,960 --> 00:44:29,440
and then, at the end, I just didn't
give myself enough time.
921
00:44:29,440 --> 00:44:34,160
I'm just devastated,
because this is me on a plate.
922
00:44:34,160 --> 00:44:37,320
(SUSPENSEFUL MUSIC)
923
00:44:53,160 --> 00:44:56,560
OK, let's start with the rice.
924
00:44:56,560 --> 00:44:58,920
Perfectly cooked, lovely.
925
00:44:58,920 --> 00:45:01,920
The salad - crunchy, delicious.
926
00:45:01,920 --> 00:45:04,640
The dressing is punchy,
full of aromats.
927
00:45:04,640 --> 00:45:07,360
The balance is also great.
928
00:45:07,360 --> 00:45:08,920
And the cooking of the fish.
929
00:45:08,920 --> 00:45:11,080
(SUSPENSEFUL MUSIC)
930
00:45:11,080 --> 00:45:12,320
Um...
931
00:45:16,440 --> 00:45:17,520
..it's perfect.
932
00:45:17,520 --> 00:45:18,960
Oh!
933
00:45:18,960 --> 00:45:22,360
(JUDGES AND CONTESTANTS APPLAUD)
934
00:45:22,360 --> 00:45:24,560
(UPLIFTING MUSIC)
935
00:45:26,000 --> 00:45:27,600
It's perfect.
936
00:45:28,800 --> 00:45:32,520
Not only the two cutlets
but the head as well.
937
00:45:32,520 --> 00:45:34,120
(SIGHS)
938
00:45:34,120 --> 00:45:36,640
Rhiannon, I am so proud of you.
Oh!
939
00:45:36,640 --> 00:45:37,680
So proud of you.
940
00:45:37,680 --> 00:45:39,840
I thought I'd be crying
with being upset.
941
00:45:39,840 --> 00:45:41,720
Because I'm getting emotional now.
942
00:45:41,720 --> 00:45:44,280
What you've done is
made this guy so proud...
943
00:45:44,280 --> 00:45:45,400
Brilliant.
944
00:45:45,400 --> 00:45:47,800
..because you've cooked something
so perfectly.
945
00:45:47,800 --> 00:45:50,000
I mean, you'd be happy
to serve that in your shop.
946
00:45:50,000 --> 00:45:51,840
Absolutely.
Wow.
947
00:45:51,840 --> 00:45:53,960
And very few times
come to MasterChef kitchen
948
00:45:53,960 --> 00:45:55,840
and see a fish so perfectly cooked.
949
00:45:55,840 --> 00:45:56,920
Oh, far out.
950
00:45:56,920 --> 00:45:58,680
CATH: That's awesome.
951
00:46:00,360 --> 00:46:02,280
Wowee, huh?
952
00:46:02,280 --> 00:46:05,360
There are turning points
in this competition.
953
00:46:05,360 --> 00:46:07,160
Let this be your turning point.
954
00:46:07,160 --> 00:46:11,560
However you got to this decision
to cook this style of food,
955
00:46:11,560 --> 00:46:15,120
do that as many times as you
possibly can in this competition,
956
00:46:15,120 --> 00:46:17,880
because there's something special
in this food.
957
00:46:17,880 --> 00:46:19,160
We're all digging it.
958
00:46:20,400 --> 00:46:22,360
(LAUGHS)
959
00:46:22,360 --> 00:46:24,000
Oh, my God!
960
00:46:25,640 --> 00:46:27,320
Yeah! (LAUGHS)
961
00:46:27,320 --> 00:46:28,800
(LAUGHS) Yes! Thank you!
962
00:46:28,800 --> 00:46:30,520
Oh, my God!
963
00:46:30,520 --> 00:46:32,440
(RHIANNON SPEAKS INDISTINCTLY)
964
00:46:32,440 --> 00:46:34,680
(LAUGHS)
965
00:46:37,160 --> 00:46:38,960
JOSH: Congratulations to all of you.
966
00:46:38,960 --> 00:46:42,360
I love coming back to
the MasterChef kitchen every time.
967
00:46:42,360 --> 00:46:44,840
What we've managed to do today
as a team
968
00:46:44,840 --> 00:46:46,800
is hopefully shift the perceptions.
969
00:46:46,800 --> 00:46:49,760
And don't always go for
what's first thought of.
970
00:46:49,760 --> 00:46:52,320
Try to think of things
a little bit more broadly
971
00:46:52,320 --> 00:46:56,320
because what we do now impacts what
the future state could really be.
972
00:46:56,320 --> 00:46:58,960
So, thank you for having me.
It's a privilege.
973
00:46:58,960 --> 00:47:02,520
Thank you. Josh Niland, everybody!
974
00:47:02,520 --> 00:47:05,000
(UPLIFTING MUSIC)
975
00:47:08,080 --> 00:47:09,760
Time for the not-so-fun part.
976
00:47:11,120 --> 00:47:14,560
If I call your name, you will be
cooking in tomorrow's Pressure Test.
977
00:47:14,560 --> 00:47:18,440
The first dish didn't capture
the spirit of this challenge.
978
00:47:18,440 --> 00:47:21,920
That dish was cooked by you, Adi.
Yep.
979
00:47:21,920 --> 00:47:26,160
The next dish,
what we got was undercooked bread.
980
00:47:26,160 --> 00:47:29,720
I'm sorry, Theo,
but you're also cooking tomorrow.
981
00:47:29,720 --> 00:47:34,240
Lastly, this dish had a sauce
that was good enough to bottle,
982
00:47:34,240 --> 00:47:38,440
but the name of the game today
was fish,
983
00:47:38,440 --> 00:47:41,280
and I'm sorry, Grace,
yours was well overcooked.
984
00:47:43,480 --> 00:47:45,280
Adi, Theo and Grace,
985
00:47:45,280 --> 00:47:49,040
the three of you are cooking
in tomorrow's Pressure Test.
986
00:47:51,160 --> 00:47:52,840
Good luck, guys.
We'll see you tomorrow.
987
00:47:52,840 --> 00:47:54,000
Well done, everyone.
988
00:47:56,840 --> 00:47:59,440
See you, Josh.
'Bye, mate. See ya.
989
00:47:59,440 --> 00:48:01,240
See you, Declan.
'Bye, Declan.
990
00:48:01,240 --> 00:48:02,720
'Bye, Declan! (LAUGHS)
991
00:48:04,520 --> 00:48:06,360
CATH: Oh, my God.
992
00:48:06,360 --> 00:48:09,080
NARRATOR: Tomorrow night
on MasterChef Australia...
993
00:48:09,080 --> 00:48:10,240
Luke Nguyen!
994
00:48:10,240 --> 00:48:12,680
(CONTESTANTS CHEER)
Hey!
995
00:48:12,680 --> 00:48:14,520
..there are pressure tests...
996
00:48:14,520 --> 00:48:16,400
You'll be cooking my...
997
00:48:16,400 --> 00:48:17,400
Ooh!
998
00:48:17,400 --> 00:48:20,040
I'm terrified. (LAUGHS)
999
00:48:20,040 --> 00:48:22,800
..then there are pressure tests.
1000
00:48:22,800 --> 00:48:23,800
(STEAM HISSES)
1001
00:48:23,800 --> 00:48:25,400
I really don't know what I'm doing.
1002
00:48:25,400 --> 00:48:27,720
Just like
there are surprises...
1003
00:48:27,720 --> 00:48:29,320
Look at your penis.
Oh.
1004
00:48:29,320 --> 00:48:30,960
I mean your bull penis.
1005
00:48:30,960 --> 00:48:32,760
Definitely didn't
wake up this morning
1006
00:48:32,760 --> 00:48:35,000
thinking that
that was going to happen.
1007
00:48:35,000 --> 00:48:40,040
..and then
there are surprises.
1008
00:48:40,040 --> 00:48:41,640
RUE: Oh, my God.
1009
00:48:41,640 --> 00:48:43,440
It's D-day.
1010
00:48:48,240 --> 00:48:50,560
Captions by Red Bee Media
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