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NARRATOR: Previously on
MasterChef Australia...
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00:00:06,160 --> 00:00:09,640
..Cath and Declan were in
a prickly situation.
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00:00:09,640 --> 00:00:13,160
JOCK: Bring us a dish that
is a fiesta, not a siesta.
4
00:00:13,160 --> 00:00:17,920
They fought for the final spot
in tonight's immunity cook.
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00:00:17,920 --> 00:00:21,080
ANDY: Declan, that is where it's at.
You've done it really, really well.
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00:00:21,080 --> 00:00:25,400
Then the Three Amigos
cooked with cactus
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00:00:25,400 --> 00:00:27,480
to win a secret advantage.
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Got bloody prickly pears in me.
Oh, no!
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00:00:30,360 --> 00:00:33,400
Hopefully all those needles
aren't in the dish.
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00:00:33,400 --> 00:00:35,200
Loved the presentation.
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00:00:35,200 --> 00:00:37,360
The little pops of
the strawberry cactus
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00:00:37,360 --> 00:00:39,000
was a really smart way to use it.
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00:00:39,000 --> 00:00:41,520
Brent, congratulations.
Good job.
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00:00:41,520 --> 00:00:43,160
Thank you.
15
00:00:44,240 --> 00:00:46,240
Tonight...
THEO: Wow.
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00:00:46,240 --> 00:00:48,280
..a location like this...
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00:00:48,280 --> 00:00:49,280
DECLAN: Wow!
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00:00:49,280 --> 00:00:54,880
..can only mean an epic battle
for immunity.
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00:00:58,760 --> 00:01:00,840
(ATMOSPHERIC MUSIC)
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BRENT: Wow!
THEO: God.
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00:01:20,240 --> 00:01:21,800
RHIANNON: I wonder how old it is.
22
00:01:21,800 --> 00:01:22,840
CATH: Yeah.
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00:01:22,840 --> 00:01:24,320
Oh, it's been an incredible week,
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00:01:24,320 --> 00:01:27,720
you know, touring around
my beautiful state of Victoria.
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00:01:27,720 --> 00:01:29,960
We've been to All Saints Estate,
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00:01:29,960 --> 00:01:32,800
we've been to Cactus Country,
which was way out of left field,
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00:01:32,800 --> 00:01:35,080
and, yeah, I've really
enjoyed myself this week.
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00:01:35,080 --> 00:01:36,200
DECLAN: It's huge!
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This is where they make Grain Waves.
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What about Vita-Weats?
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Yeah. (LAUGHS)
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I could make Vita-Weats today.
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00:01:42,120 --> 00:01:43,960
Oh, you can make Vita-Weats today,
Theo.
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(LAUGHS)
I wonder what's inside.
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BRENT: Oh, wow!
Oh!
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Holy dooley!
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Oh, what?!
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00:01:53,200 --> 00:01:55,320
Wow!
THEO: Wow.
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00:01:55,320 --> 00:01:58,840
BRENT: It's out of control,
the size of this place.
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00:01:58,840 --> 00:02:02,000
It's monstrous. Kind of reminds me
of Bunnings Warehouse, you know?
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00:02:02,000 --> 00:02:03,600
Us three tradies are in there
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00:02:03,600 --> 00:02:05,560
every weekend and during the week,
you know,
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00:02:05,560 --> 00:02:07,120
so I feel at home.
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00:02:07,120 --> 00:02:09,640
It actually feels like
it's never-ending.
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00:02:09,640 --> 00:02:11,120
RHIANNON: Oh, I'm getting puffed.
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00:02:11,120 --> 00:02:12,400
ANDY: Nearly there. Come on.
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(THEO CHUCKLES)
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Wow.
Alright.
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00:02:15,280 --> 00:02:18,520
Whoo! Jeez.
50
00:02:19,760 --> 00:02:22,440
Hey, how cool is this?
It's awesome.
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00:02:22,440 --> 00:02:25,000
Welcome to the Stick Shed
here in Murtoa.
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This is the only remaining
emergency grain store
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00:02:28,440 --> 00:02:30,480
and it was built in World War II.
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It's a heritage-listed cultural icon.
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This incredible structure
used to store
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00:02:36,080 --> 00:02:38,840
all types of locally grown grains.
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00:02:38,840 --> 00:02:42,640
It's over 200 metres long.
Wow.
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00:02:42,640 --> 00:02:45,720
And it's almost 20 metres high.
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00:02:45,720 --> 00:02:47,680
(CONTESTANTS EXCLAIM)
Oh, man!
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00:02:47,680 --> 00:02:52,080
And today it's where we will decide
which of you three...
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00:02:53,920 --> 00:02:57,480
..will become the first contestant
into Finals Week.
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00:02:57,480 --> 00:02:59,440
Whoa! Yep!
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00:03:02,600 --> 00:03:05,880
Theo, end of a big road trip.
How are you feeling?
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00:03:05,880 --> 00:03:08,480
Yeah, I'm excited.
This is an epic setting.
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00:03:08,480 --> 00:03:13,280
Reminds me of my dad's shed on the
farm that he keeps all his stuff in,
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00:03:13,280 --> 00:03:15,200
just, like, half the size, I reckon.
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00:03:15,200 --> 00:03:17,680
Oh!
Half the size.
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00:03:17,680 --> 00:03:19,320
Yeah.
That's a big shed.
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00:03:19,320 --> 00:03:21,760
Wow, big Greek shed.
It's not that big. (LAUGHS)
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(CONTESTANTS AND JUDGES CHUCKLE)
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Declan, I'm getting you didn't think
that you'd be top 5.
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00:03:28,040 --> 00:03:29,280
(LAUGHS) Absolutely not.
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00:03:29,280 --> 00:03:31,320
Even hearing that's
giving me goosebumps,
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00:03:31,320 --> 00:03:34,960
um, but, yeah, just seeing sort of
how I've evolved over time
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00:03:34,960 --> 00:03:36,160
and how much I've learned
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00:03:36,160 --> 00:03:37,640
and the knowledge
that I've grown on,
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it's amazing
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00:03:38,760 --> 00:03:41,280
and I'll be able to carry that
with me throughout my life.
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00:03:41,280 --> 00:03:42,840
Nice.
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00:03:42,840 --> 00:03:47,320
Brent, man, you are literally
this far away from Finals Week.
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00:03:47,320 --> 00:03:48,520
Yeah.
Have you thought about that?
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00:03:48,520 --> 00:03:50,760
Yeah, look,
I think about it a little bit,
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00:03:50,760 --> 00:03:53,760
but it's still, you know, for me,
it's just next cook, next cook,
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00:03:53,760 --> 00:03:56,480
so I try not to get wrapped up
in going right down there,
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00:03:56,480 --> 00:03:59,480
but, yeah, I'd love to get to,
you know, Finals Week.
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00:03:59,480 --> 00:04:03,120
Well, gotta cook one good dish -
that's all it could take.
87
00:04:03,120 --> 00:04:04,440
Yep.
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00:04:04,440 --> 00:04:09,720
Well, looking at that beautiful
but massive dining table down there,
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00:04:09,720 --> 00:04:12,080
you might have guessed
today's a Service Challenge.
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00:04:12,080 --> 00:04:14,880
This is a once-in-a-lifetime
opportunity
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00:04:14,880 --> 00:04:18,000
to cook and dine
in this amazing space.
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00:04:19,480 --> 00:04:24,440
This service, it'll consist of
an entree, a main and a dessert.
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00:04:24,440 --> 00:04:27,520
Each of you,
you'll cook one of those courses.
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00:04:27,520 --> 00:04:28,680
Nice.
95
00:04:28,680 --> 00:04:33,960
And your course must feature
one of the ingredients
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00:04:33,960 --> 00:04:35,960
underneath the cloth behind us.
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00:04:35,960 --> 00:04:37,360
Should we find out what they are?
98
00:04:37,360 --> 00:04:38,760
Yeah, let's do it.
Yeah?
99
00:04:40,280 --> 00:04:41,840
No surprises here.
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00:04:41,840 --> 00:04:43,480
It's grains.
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CONTESTANTS: Ooh!
102
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These are some of the ingredients
that were once stored here.
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We've got chickpeas,
wheat, green lentils,
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00:04:53,680 --> 00:04:56,320
fava beans and pearl barley.
105
00:04:56,320 --> 00:05:01,280
Now, Brent, yesterday,
you won a massive advantage.
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00:05:01,280 --> 00:05:03,320
Do you wanna hear what it is?
Yeah. Tell me.
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00:05:03,320 --> 00:05:08,760
You'll get first pick of both
which grain you have to feature
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00:05:08,760 --> 00:05:11,880
and which course you feature it in.
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00:05:11,880 --> 00:05:15,200
(RHIANNON AND CATH LAUGH)
Entree, main or dessert.
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00:05:15,200 --> 00:05:17,320
CATH: Good one.
That's a nice advantage.
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00:05:17,320 --> 00:05:19,160
You'll be picking dessert,
won't you?
112
00:05:19,160 --> 00:05:20,200
Sure. Can't wait.
113
00:05:20,200 --> 00:05:22,040
Go on, let's pick a grain first,
mate.
114
00:05:22,040 --> 00:05:23,880
OK.
Wanna come and have a look?
115
00:05:23,880 --> 00:05:27,600
I'm pretty sure I'm gonna
go with green lentils.
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00:05:27,600 --> 00:05:28,600
Already?
Yeah.
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00:05:28,600 --> 00:05:31,000
ANDY: Hoo! Straight in.
OK. Which course?
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00:05:31,000 --> 00:05:32,120
Entree, main or dessert?
119
00:05:32,120 --> 00:05:34,520
I'm gonna go with entree.
120
00:05:34,520 --> 00:05:37,560
Alright, Brent, so you're cooking
an entree featuring green lentils.
121
00:05:37,560 --> 00:05:39,720
Yep.
So, they're off the table, guys.
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00:05:39,720 --> 00:05:40,960
Yep.
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00:05:40,960 --> 00:05:44,040
Declan, Theo,
to make the next choice,
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00:05:44,040 --> 00:05:45,600
I think it's about time we played
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00:05:45,600 --> 00:05:47,960
the old-fashioned
rock, paper, scissors, don't you?
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00:05:47,960 --> 00:05:50,200
(CONTESTANTS LAUGH)
127
00:05:50,200 --> 00:05:52,760
Look, love a bit of
rock, paper, scissors.
128
00:05:52,760 --> 00:05:55,600
As long as I don't get dessert,
I should be alright today.
129
00:05:55,600 --> 00:05:57,880
I'm gonna go three
and then you guys go, OK?
130
00:05:57,880 --> 00:06:00,200
Yeah.
One, two, three.
131
00:06:01,880 --> 00:06:03,640
(GRUNTS)
(LAUGHS)
132
00:06:05,040 --> 00:06:06,720
You picked rock.
Yeah.
133
00:06:06,720 --> 00:06:07,800
You picked paper. You win.
134
00:06:07,800 --> 00:06:12,240
So, Theo, you can either choose
which course you'd like to cook
135
00:06:12,240 --> 00:06:14,800
or which grain
you would like to use.
136
00:06:16,080 --> 00:06:17,360
Theo, what are you picking?
137
00:06:17,360 --> 00:06:20,000
I'm gonna pick a main for my course.
138
00:06:21,600 --> 00:06:24,160
Declan, that means you have dessert.
Yep.
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00:06:24,160 --> 00:06:27,720
But it also means that
you get to choose one.
140
00:06:27,720 --> 00:06:29,560
What's it going to be, mate?
141
00:06:29,560 --> 00:06:32,040
Um...
Remember, you're cooking dessert.
142
00:06:32,040 --> 00:06:33,720
Yep. Um...
143
00:06:33,720 --> 00:06:36,160
I am absolutely stumped.
144
00:06:36,160 --> 00:06:39,280
Without a doubt, dessert
is gonna be the hardest course
145
00:06:39,280 --> 00:06:40,640
to feature your grain in.
146
00:06:40,640 --> 00:06:42,720
Like, it is a bit of a disaster.
147
00:06:42,720 --> 00:06:44,520
I'm pretty stressed out.
148
00:06:46,200 --> 00:06:47,880
I'm gonna go the pearl barley.
149
00:06:47,880 --> 00:06:53,520
I feel like if I can somehow turn
this pearl barley into dessert,
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00:06:53,520 --> 00:06:55,840
I may be in with a chance.
151
00:06:57,320 --> 00:06:59,920
Theo, the last choice
is yours, mate.
152
00:06:59,920 --> 00:07:01,800
For main course,
what are you choosing?
153
00:07:01,800 --> 00:07:02,800
Um...
154
00:07:04,440 --> 00:07:05,760
I'll take chickpeas.
155
00:07:05,760 --> 00:07:07,600
Alright, mate.
156
00:07:07,600 --> 00:07:10,320
For today's Grain Service Challenge,
157
00:07:10,320 --> 00:07:13,520
we have Brent on entree
with green lentils,
158
00:07:13,520 --> 00:07:15,600
Theo on mains with chickpeas
159
00:07:15,600 --> 00:07:19,240
and, Declan, you're on dessert
with pearl barley.
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00:07:19,240 --> 00:07:21,400
Each cook will have three hours
161
00:07:21,400 --> 00:07:24,120
before the dishes need
to start leaving the pass.
162
00:07:24,120 --> 00:07:28,200
The start time of each course
will be staggered, of course,
163
00:07:28,200 --> 00:07:30,400
to allow for service
to flow smoothly.
164
00:07:30,400 --> 00:07:35,320
Each of you will be feeding 25 diners
as well as the three of us.
165
00:07:35,320 --> 00:07:38,440
Of course, you have access
to a fully stocked pantry
166
00:07:38,440 --> 00:07:43,120
and the best course will win
the final immunity of the season,
167
00:07:43,120 --> 00:07:47,120
securing your spot in finals week
and the top 4.
168
00:07:48,120 --> 00:07:50,000
Oh, what a prize.
You all want that.
169
00:07:50,000 --> 00:07:51,720
Oh, man. Come on, guys.
170
00:07:51,720 --> 00:07:54,400
It's time to separate
the wheat from the chaff.
171
00:07:54,400 --> 00:07:58,520
Good luck, Brent.
Your three hours starts now.
172
00:07:58,520 --> 00:08:00,880
(ALL CHEER)
173
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BRENT: I'm pumped.
174
00:08:02,160 --> 00:08:03,640
This whole road trip,
175
00:08:03,640 --> 00:08:06,320
it's all been leading up to
this Service Challenge,
176
00:08:06,320 --> 00:08:08,120
so this is massive.
177
00:08:08,120 --> 00:08:10,400
I would love to take the win today
178
00:08:10,400 --> 00:08:12,400
and be the first person
into Finales Week.
179
00:08:14,040 --> 00:08:16,200
I'm not gonna let these wallys win.
180
00:08:16,200 --> 00:08:18,400
I've got the advantage,
I got to pick what I wanted
181
00:08:18,400 --> 00:08:22,360
and I'm just gonna, you know,
put up a really delicious dish.
182
00:08:22,360 --> 00:08:25,240
So, today, I'm doing, like,
a Sri Lankan dhal
183
00:08:25,240 --> 00:08:26,880
and then I'm gonna have, like,
184
00:08:26,880 --> 00:08:28,960
this flaky, hot-smoked rainbow trout
on top
185
00:08:28,960 --> 00:08:32,680
with some beautiful fresh herbs
and then a nice little temper oil.
186
00:08:32,680 --> 00:08:37,000
I know for a fact that
time is gonna be my enemy today.
187
00:08:37,000 --> 00:08:40,960
I've got 25 hungry diners that
want to get their entree on time.
188
00:08:40,960 --> 00:08:43,200
OK, let's get... Good.
189
00:08:43,200 --> 00:08:44,400
Alright. Got them.
190
00:08:44,400 --> 00:08:45,600
So, I'm gonna do 10.
191
00:08:45,600 --> 00:08:48,280
I believe I'll get
about four people per one.
192
00:08:48,280 --> 00:08:51,480
I know how delicious
a hot-smoked rainbow trout is,
193
00:08:51,480 --> 00:08:54,040
but I also know
there's a lot of work
194
00:08:54,040 --> 00:08:57,520
from butterflying it,
curing it and then smoking it.
195
00:08:57,520 --> 00:08:59,720
I'm gonna do a quick dry cure on it.
196
00:09:01,800 --> 00:09:04,920
I'm curing the rainbow trout
with salt and sugar,
197
00:09:04,920 --> 00:09:06,840
which just draws out the moisture.
198
00:09:06,840 --> 00:09:08,600
And then after they're cooked,
199
00:09:08,600 --> 00:09:11,960
I've got a mammoth task
of getting all these bones out
200
00:09:11,960 --> 00:09:14,520
and there is hundreds
in a rainbow trout,
201
00:09:14,520 --> 00:09:17,240
so it's a fine line
between, you know,
202
00:09:17,240 --> 00:09:19,600
it's delicious,
but there's a lot of work involved.
203
00:09:19,600 --> 00:09:23,000
They'll just sit and cure
while I get onto the dhal.
204
00:09:24,760 --> 00:09:27,120
I saw your face drop
when there was no hibachis, so...
205
00:09:27,120 --> 00:09:29,480
(LAUGHS) Same as you, buddy.
206
00:09:29,480 --> 00:09:32,040
RHIANNON: Go, Brentles!
You're looking good, buddy.
207
00:09:32,040 --> 00:09:33,880
CATH: Brentles with the lentils.
208
00:09:37,760 --> 00:09:40,600
Wow! Look where we are.
We're in The Stick Shed.
209
00:09:40,600 --> 00:09:43,000
What a beautiful moment
in the kitchen.
210
00:09:43,000 --> 00:09:46,480
It's just mind-blowing.
20 metres high.
211
00:09:46,480 --> 00:09:49,280
We had a bit of a competition about
how many poles were in here.
212
00:09:49,280 --> 00:09:52,120
I said 320,
but there's about 500-odd,
213
00:09:52,120 --> 00:09:55,200
so just a beautiful historical site.
214
00:09:55,200 --> 00:09:57,880
Looking good, Brentles.
Keep it up, buddy.
215
00:09:57,880 --> 00:09:58,880
Come on.
216
00:09:58,880 --> 00:10:01,160
JOCK: Brent!
ANDY: Entree.
217
00:10:01,160 --> 00:10:02,320
What's the dish?
218
00:10:02,320 --> 00:10:04,720
So, the dish is sort of
a Sri Lankan dhal...
219
00:10:04,720 --> 00:10:05,720
OK.
220
00:10:05,720 --> 00:10:08,560
..and then on top of that
will be a flaky smoked trout
221
00:10:08,560 --> 00:10:10,240
and then I'll make a temper oil
222
00:10:10,240 --> 00:10:12,320
with curry leaf and ginger
and garlic,
223
00:10:12,320 --> 00:10:15,480
and zesty, herby salad
full of, you know, vibrance
224
00:10:15,480 --> 00:10:16,880
to just lift everything up.
225
00:10:16,880 --> 00:10:17,880
Sounds good.
226
00:10:17,880 --> 00:10:20,600
If you can nail this, that's
a cracker of an idea, for sure,
227
00:10:20,600 --> 00:10:23,520
and I think, you know, you've got
a mission on you with the fish.
228
00:10:23,520 --> 00:10:25,320
Yeah.
Trout's got a lot of bones.
229
00:10:25,320 --> 00:10:26,920
You're gonna have to
be really careful
230
00:10:26,920 --> 00:10:29,200
because 25 diners out there
plus us three...
231
00:10:29,200 --> 00:10:30,200
Yeah.
232
00:10:30,200 --> 00:10:34,120
..every plate needs to be the same,
not one bone in any plate.
233
00:10:34,120 --> 00:10:35,880
You just have to
get the trout right.
234
00:10:35,880 --> 00:10:37,000
Yeah.
235
00:10:37,000 --> 00:10:38,480
I'm excited. Can't wait.
Yeah, same.
236
00:10:38,480 --> 00:10:40,000
Awesome. Thanks, guys.
237
00:10:40,000 --> 00:10:42,400
Better be good, mate,
'cause big Theo's coming in.
238
00:10:42,400 --> 00:10:43,440
Oh, I'm coming for you.
239
00:10:43,440 --> 00:10:44,720
What's he doing? Lamb?
240
00:10:44,720 --> 00:10:46,400
(CONTESTANTS LAUGH)
241
00:10:46,400 --> 00:10:48,600
Brent, you've had 45 minutes,
242
00:10:48,600 --> 00:10:51,000
which means, Theo,
your three hours starts now.
243
00:10:51,000 --> 00:10:52,000
ANDY: Go, Theo!
244
00:10:54,640 --> 00:10:58,640
Today I have got laser vision.
I know what I'm gonna cook.
245
00:11:00,120 --> 00:11:02,200
I ended up picking chickpea
246
00:11:02,200 --> 00:11:04,640
and I am cooking
the main dish today -
247
00:11:04,640 --> 00:11:07,920
chickpea stew with
a slow-roasted lamb shank,
248
00:11:07,920 --> 00:11:11,040
and it's gonna have
Moroccan vibes in it.
249
00:11:12,080 --> 00:11:13,800
I'm going for something kind of like
250
00:11:13,800 --> 00:11:16,280
what you would maybe serve
to the workers that were here,
251
00:11:16,280 --> 00:11:17,720
but in a more refined way.
252
00:11:17,720 --> 00:11:21,440
The first thing I'm starting on
is getting my chickpeas on,
253
00:11:21,440 --> 00:11:22,480
getting that stew ticking away.
254
00:11:22,480 --> 00:11:26,200
For the base, I've got my onions
with my garlic, carrots and celery,
255
00:11:26,200 --> 00:11:29,200
and before I do that,
I'm gonna add all the spices.
256
00:11:29,200 --> 00:11:33,600
I have literally every single spice
known to man in here.
257
00:11:35,040 --> 00:11:38,400
I'm gonna build that flavour
that I want.
258
00:11:38,400 --> 00:11:40,800
I wanna get this prep
knocked out so fast
259
00:11:40,800 --> 00:11:45,400
that I have plenty of time to balance
and, you know, refine the dish.
260
00:11:45,400 --> 00:11:46,920
That's the most important
thing today.
261
00:11:51,840 --> 00:11:55,440
DECLAN: As I'm waiting to cook, I've
still got no idea what I'm gonna do.
262
00:11:55,440 --> 00:11:58,760
Like, dessert and pearl barley.
263
00:11:58,760 --> 00:12:01,400
Um, my mind is blank right now,
264
00:12:01,400 --> 00:12:04,080
so I really need to come up
with something.
265
00:12:04,080 --> 00:12:06,760
I'm like, "Alright, we're going to
start from ground zero."
266
00:12:06,760 --> 00:12:07,920
Yeah, but that's alright.
Yeah.
267
00:12:07,920 --> 00:12:10,280
Yeah, you've got this.
Oh...
268
00:12:10,280 --> 00:12:11,680
Yeah.
Hope so.
269
00:12:11,680 --> 00:12:14,720
Probably the most important cook
in the competition so far.
270
00:12:14,720 --> 00:12:16,000
Yeah, it is.
Yeah, it is.
271
00:12:16,000 --> 00:12:19,520
This is gonna be tough.
This is gonna be very, very tough.
272
00:12:19,520 --> 00:12:23,160
Come on, Theo! Looking good, mate!
Come on, Theo! Come on, buddy!
273
00:12:24,400 --> 00:12:25,920
Get that stew on!
274
00:12:25,920 --> 00:12:28,520
So, you're just gonna get that on
and then get your shanks in?
275
00:12:28,520 --> 00:12:30,440
Yeah, correct.
Yep. Nice.
276
00:12:30,440 --> 00:12:32,840
You on track? You're just frying
your onions and stuff and spices?
277
00:12:32,840 --> 00:12:33,840
I think so.
278
00:12:33,840 --> 00:12:35,720
I think I'm on track, yeah.
Yeah.
279
00:12:35,720 --> 00:12:39,080
So, the way I'm picturing this
Moroccan-inspired chickpea stew
280
00:12:39,080 --> 00:12:41,800
is I want it to be more of
a thicker consistency
281
00:12:41,800 --> 00:12:43,640
and give it a really rich flavour -
282
00:12:43,640 --> 00:12:47,000
something that's really hearty
and heavy.
283
00:12:47,000 --> 00:12:49,040
Yeah, Theo! Come on, mate.
284
00:12:49,040 --> 00:12:51,520
Everything just needs to
work in harmony
285
00:12:51,520 --> 00:12:53,800
and I think if I present it in a way
286
00:12:53,800 --> 00:12:56,640
that doesn't look like
it's just a bowl of stew,
287
00:12:56,640 --> 00:12:58,320
then I think I can get the win.
288
00:12:59,720 --> 00:13:01,200
JOCK: Theo.
Hey, guys.
289
00:13:01,200 --> 00:13:02,720
How are you, mate?
Yeah, good.
290
00:13:02,720 --> 00:13:03,960
What's on the menu, mate?
291
00:13:03,960 --> 00:13:06,760
We have Moroccan-inspired
chickpea stew with lamb shanks.
292
00:13:06,760 --> 00:13:09,200
On or off the bone?
Off the bone, I'm thinking.
293
00:13:09,200 --> 00:13:10,200
Good.
294
00:13:10,200 --> 00:13:12,160
Just little flaky pieces
to go with the stew
295
00:13:12,160 --> 00:13:13,680
because I don't want to overpower it.
296
00:13:13,680 --> 00:13:15,880
I think that's great.
Talk to me about the chickpea stew.
297
00:13:15,880 --> 00:13:17,120
Saucy number?
298
00:13:17,120 --> 00:13:19,920
It's gonna be, like,
a jammy sort of number.
299
00:13:19,920 --> 00:13:21,800
Jammy?
What's jammy mean?
300
00:13:21,800 --> 00:13:23,000
Uh...
301
00:13:23,000 --> 00:13:26,440
Is it a chicken stock
or is a tomato base? What is it?
302
00:13:26,440 --> 00:13:27,840
It's a chicken stock.
Chicken stock base.
303
00:13:27,840 --> 00:13:30,120
I don't want it to be,
like, just like a soup.
304
00:13:30,120 --> 00:13:31,760
How are you gonna get that?
305
00:13:31,760 --> 00:13:33,560
Because if you've just
got chicken stock, onions
306
00:13:33,560 --> 00:13:34,720
and chickpeas in there...
Mm.
307
00:13:34,720 --> 00:13:37,720
..it's not really gonna go,
from what I can gather,
308
00:13:37,720 --> 00:13:39,040
what you want it to be.
309
00:13:40,640 --> 00:13:44,040
If I just leave it as it is and
let it tick away for the whole time,
310
00:13:44,040 --> 00:13:47,720
it's still gonna be a soupy stew,
which is not what I want.
311
00:13:47,720 --> 00:13:49,360
Now I'm starting to
second-guess myself.
312
00:13:50,800 --> 00:13:52,640
I don't know if it's gonna work.
313
00:14:05,680 --> 00:14:08,160
If you've just got chicken stock,
onions and chickpeas in there,
314
00:14:08,160 --> 00:14:11,080
it's not really gonna go
what you want it to be.
315
00:14:12,080 --> 00:14:13,160
OK.
316
00:14:13,160 --> 00:14:15,160
Uh, I'll have a think about it, then.
317
00:14:15,160 --> 00:14:17,200
Hurry up.
OK.
318
00:14:17,200 --> 00:14:20,720
I'm looking at
this Moroccan-inspired chickpea stew
319
00:14:20,720 --> 00:14:23,440
and, you know,
if I just leave it as it is
320
00:14:23,440 --> 00:14:25,280
and let it tick away
for the whole time,
321
00:14:25,280 --> 00:14:27,680
it's still gonna be
a little bit of a soupy stew,
322
00:14:27,680 --> 00:14:29,000
which is not what I want.
323
00:14:29,000 --> 00:14:32,920
So, in my head, I'm thinking,
"What can I use to thicken this up?"
324
00:14:37,240 --> 00:14:40,560
I'm looking in the pantry
for ideas and it hits me.
325
00:14:41,560 --> 00:14:43,400
Oi! Something just fell.
326
00:14:43,400 --> 00:14:46,280
What better thing to use
than the chickpeas themselves?
327
00:14:48,560 --> 00:14:50,280
I'm gonna remove
some of my chickpeas,
328
00:14:50,280 --> 00:14:53,640
I'm gonna blitz a few of them down
so that I can thicken up the sauce.
329
00:14:56,040 --> 00:14:58,640
I'm adding them back in
and then I'm mixing it up
330
00:14:58,640 --> 00:15:01,040
and then it's like this moment
331
00:15:01,040 --> 00:15:04,800
where I see it change consistency
and it puts a smile on my face.
332
00:15:04,800 --> 00:15:07,320
This is exactly where
I want this stew to go.
333
00:15:07,320 --> 00:15:09,240
Mm. Really good.
334
00:15:09,240 --> 00:15:10,920
Stole all the spices.
What did you take?
335
00:15:10,920 --> 00:15:12,720
I'll bring it back.
Yeah, but what is it?
336
00:15:12,720 --> 00:15:14,000
Turmeric.
OK.
337
00:15:14,000 --> 00:15:17,080
He thinks I'm gonna give it back,
but, nah, not today.
338
00:15:17,080 --> 00:15:19,920
So, two hours left.
My rainbow trout are curing.
339
00:15:19,920 --> 00:15:23,520
So, now, darl, I'm onto the dhal.
340
00:15:23,520 --> 00:15:26,840
This is familiar territory now,
so I'm just ripping in,
341
00:15:26,840 --> 00:15:28,320
cutting up all the aromatics.
342
00:15:28,320 --> 00:15:30,360
Look, the judges
are always telling me,
343
00:15:30,360 --> 00:15:32,240
"Brent's punchy flavours,"
344
00:15:32,240 --> 00:15:34,280
and that's what they're expecting
every cook now,
345
00:15:34,280 --> 00:15:37,000
so this dhal
is very much my own take -
346
00:15:37,000 --> 00:15:39,120
very heavy in curry leaves.
347
00:15:39,120 --> 00:15:41,840
There's onion, tomato,
fenugreek, turmeric,
348
00:15:41,840 --> 00:15:44,360
little bit of cardamom,
cumin and coriander.
349
00:15:44,360 --> 00:15:46,560
When those ingredients
get together and party,
350
00:15:46,560 --> 00:15:49,200
yeah, it's gonna be singing
with flavour.
351
00:15:51,720 --> 00:15:54,480
So, yeah, I'll get that fish in
in the next five minutes.
352
00:15:54,480 --> 00:15:56,080
I've got to wash the brine off.
353
00:15:56,080 --> 00:16:00,000
I've got a good idea. I'm glad
of that and I know where I'm going.
354
00:16:00,000 --> 00:16:01,240
What's on the bench over there?
355
00:16:01,240 --> 00:16:02,840
Is that a smoking thing
on the bench?
356
00:16:02,840 --> 00:16:04,080
RHIANNON: Yeah.
357
00:16:04,080 --> 00:16:06,200
DECLAN: Look at that. Looks amazing.
358
00:16:06,200 --> 00:16:08,880
Declan, you've been waiting a while.
359
00:16:08,880 --> 00:16:09,880
Yeah.
360
00:16:09,880 --> 00:16:11,800
But your three hours, mate,
she starts now.
361
00:16:11,800 --> 00:16:13,360
Come on!
362
00:16:14,440 --> 00:16:17,680
Waiting for my turn,
it's been real stressful.
363
00:16:17,680 --> 00:16:19,680
Let's see what I can do here.
364
00:16:22,120 --> 00:16:25,800
I really want to have that pearl
barley shine through in the dessert.
365
00:16:25,800 --> 00:16:29,000
Sugar, coconut milk and my aromat.
366
00:16:29,000 --> 00:16:30,320
(MUTTERS INDISTINCTLY)
367
00:16:31,320 --> 00:16:32,680
So, I've been trying to think
368
00:16:32,680 --> 00:16:36,080
where grain has featured in a dessert
throughout my life.
369
00:16:40,480 --> 00:16:43,640
Let's have a little look
at what I can do here.
370
00:16:43,640 --> 00:16:46,520
I've had plenty of rice puddings
growing up as a kid
371
00:16:46,520 --> 00:16:48,440
and I'm just sort of
going down that route.
372
00:16:48,440 --> 00:16:49,720
(TIMER BEEPS)
373
00:16:49,720 --> 00:16:53,200
Rice is a grain,
pearl barley is a grain,
374
00:16:53,200 --> 00:16:57,960
so if I can somehow turn this
pearl barley into the rice pudding
375
00:16:57,960 --> 00:16:59,720
that I remember eating growing up,
376
00:16:59,720 --> 00:17:02,960
I may be able to create a dish
that's gonna wow the judges.
377
00:17:03,960 --> 00:17:05,480
The trickiest part of this dish
378
00:17:05,480 --> 00:17:08,560
is getting that consistency
of the pearl barley pudding.
379
00:17:08,560 --> 00:17:10,160
You know, you don't want
to overcook it
380
00:17:10,160 --> 00:17:13,160
and it be too gluggy and coagulated
in the pudding.
381
00:17:13,160 --> 00:17:17,040
You don't want to undercook it and
get, like, a nutty crunchiness to it.
382
00:17:17,040 --> 00:17:19,000
So, hopefully I can pull it off.
383
00:17:20,200 --> 00:17:21,200
Boom.
384
00:17:22,440 --> 00:17:24,560
JOCK: Declan.
Andy, Jock, how are you?
385
00:17:24,560 --> 00:17:25,920
Good, mate.
What's cooking?
386
00:17:25,920 --> 00:17:27,720
I've got a pearl barley pudding...
Yeah.
387
00:17:27,720 --> 00:17:29,640
..with a fresh salsa on top.
388
00:17:29,640 --> 00:17:32,440
Kind of like you would with
a sago pudding or a rice pudding.
389
00:17:32,440 --> 00:17:34,880
Exactly, tapioca puddings, exactly.
OK.
390
00:17:34,880 --> 00:17:36,400
The concept of the pudding
sounds great.
391
00:17:36,400 --> 00:17:37,400
Yep.
392
00:17:37,400 --> 00:17:39,200
How long are you gonna cook
the barley for?
393
00:17:39,200 --> 00:17:40,400
What texture are you going for?
394
00:17:40,400 --> 00:17:43,360
I still want there to be
a bit of bite in that barley.
395
00:17:43,360 --> 00:17:45,640
I know you want a bit of bite,
396
00:17:45,640 --> 00:17:49,320
but it still stays quite savoury
until it releases.
397
00:17:49,320 --> 00:17:50,480
OK.
398
00:17:50,480 --> 00:17:52,240
You definitely need to make sure
it releases.
399
00:17:52,240 --> 00:17:54,320
What Andy's trying to say,
and I agree with,
400
00:17:54,320 --> 00:17:57,400
is the consistency, it needs to be
the way a rice pudding is.
401
00:17:57,400 --> 00:17:58,520
Yep.
402
00:17:59,720 --> 00:18:00,920
Yeah.
Mate!
403
00:18:00,920 --> 00:18:01,920
Yeah.
404
00:18:01,920 --> 00:18:03,400
Who'd have thought, mate...
I know.
405
00:18:03,400 --> 00:18:05,200
..that getting into Finals Week...
Yeah.
406
00:18:05,200 --> 00:18:07,080
..could come down to you
making a dessert?
407
00:18:07,080 --> 00:18:08,760
That's it.
Out of pearl barley.
408
00:18:08,760 --> 00:18:10,040
Out of pearl barley.
409
00:18:11,160 --> 00:18:13,840
This is a weird
but could-be-wonderful dessert
410
00:18:13,840 --> 00:18:16,640
and the consistency
and the texture of the barley
411
00:18:16,640 --> 00:18:19,120
is gonna be the most important part
of this dish,
412
00:18:19,120 --> 00:18:22,880
so I need to pull off
the cook on that perfectly.
413
00:18:24,640 --> 00:18:27,360
Hey, Deccy.
Yeah, what have you got for me, mate?
414
00:18:27,360 --> 00:18:28,760
You just be careful
with your dessert,
415
00:18:28,760 --> 00:18:30,600
you don't give 'em all
'barley' belly.
416
00:18:30,600 --> 00:18:32,760
(LAUGHS)
417
00:18:36,640 --> 00:18:39,120
JOCK: Things are heating up in here.
418
00:18:39,120 --> 00:18:41,640
Brent, you've only got
one hour till service.
419
00:18:41,640 --> 00:18:43,400
Let's go.
420
00:18:45,960 --> 00:18:48,120
Look, I'm getting there.
421
00:18:48,120 --> 00:18:50,880
My dhal's in the pot,
simmering away.
422
00:18:50,880 --> 00:18:52,760
A fair bit to do.
423
00:18:52,760 --> 00:18:55,320
I've still got to get
my temper ready
424
00:18:55,320 --> 00:18:57,640
and then start
my little salsa on top.
425
00:18:57,640 --> 00:18:58,880
Alright.
426
00:18:58,880 --> 00:19:01,440
I check on the trout.
427
00:19:02,440 --> 00:19:05,680
I can see the edges are starting
to sort of look opaque
428
00:19:05,680 --> 00:19:07,040
and just a little bit set,
429
00:19:07,040 --> 00:19:10,760
but in the middle, it's still raw.
430
00:19:10,760 --> 00:19:12,920
It's gonna need another 10 minutes.
431
00:19:12,920 --> 00:19:17,360
Yeah, look, the fish, I still
need to pull the bones out,
432
00:19:17,360 --> 00:19:19,520
pull off the skin,
get it into portions,
433
00:19:19,520 --> 00:19:21,960
so, yeah, I'm gonna be pushing it.
434
00:19:24,480 --> 00:19:25,600
RHIANNON: Smells good.
435
00:19:25,600 --> 00:19:27,160
It's got all those smells, hasn't it?
436
00:19:27,160 --> 00:19:29,640
Yeah, all the smells.
Yeah, yeah.
437
00:19:29,640 --> 00:19:31,960
The good part about being in
such a rustic environment
438
00:19:31,960 --> 00:19:34,720
is that I'm inspired to cook
some rustic food,
439
00:19:34,720 --> 00:19:39,200
and this is definitely my sort of
style of food, which I love.
440
00:19:39,200 --> 00:19:41,960
So, I've got my chickpea stew
ticking away.
441
00:19:41,960 --> 00:19:46,880
The flavours are absolutely peaking
and this is exactly what I want.
442
00:19:46,880 --> 00:19:51,080
I'm just browning off my meat
for my lamb shanks
443
00:19:51,080 --> 00:19:53,280
and I'm gonna get them
in the pressure cooker right now.
444
00:19:53,280 --> 00:19:56,600
As I'm searing off my lamb,
I can smell the aromas.
445
00:19:56,600 --> 00:19:59,520
I've also got some spices
toasting off in a pan.
446
00:19:59,520 --> 00:20:01,080
Everything's going into
these pressure cookers
447
00:20:01,080 --> 00:20:03,440
'cause I'm packing in that flavour
like the judges want.
448
00:20:05,760 --> 00:20:07,840
OK. Cool.
449
00:20:07,840 --> 00:20:09,520
(EXHALES)
450
00:20:12,280 --> 00:20:14,440
(TIMER BEEPS)
451
00:20:15,600 --> 00:20:17,320
Finally, the timer goes off.
452
00:20:18,440 --> 00:20:22,160
I pull the trout out.
I'm a little bit nervous.
453
00:20:24,920 --> 00:20:27,000
But it is perfect.
454
00:20:27,000 --> 00:20:32,080
Concentration level right now
is through the roof.
455
00:20:32,080 --> 00:20:35,640
I just can't have bones
through this trout
456
00:20:35,640 --> 00:20:39,320
and the bones are sort of
not really...
457
00:20:39,320 --> 00:20:41,720
Oh, there it is there.
Swapped sides.
458
00:20:43,160 --> 00:20:46,120
Brent, fish cooked?
Oh, they look good, mate.
459
00:20:46,120 --> 00:20:47,920
ANDY: Yeah, that looks epic.
What about the bones?
460
00:20:47,920 --> 00:20:49,720
Yep, I have to
get all the bones out.
461
00:20:49,720 --> 00:20:51,520
You're gonna have to
watch your time with this
462
00:20:51,520 --> 00:20:53,360
'cause it's gonna suck the time.
463
00:20:53,360 --> 00:20:55,840
You've got about 20...
Less than 20 minutes to go.
464
00:20:55,840 --> 00:20:57,840
You've got to start looking at
finishing your dhal,
465
00:20:57,840 --> 00:20:59,360
balancing your little temper.
466
00:20:59,360 --> 00:21:00,440
Yep.
467
00:21:00,440 --> 00:21:02,520
This is such a good dish.
Yep.
468
00:21:02,520 --> 00:21:04,480
It's just down to the trout
and the time.
469
00:21:04,480 --> 00:21:05,520
Yep. Thanks.
470
00:21:07,000 --> 00:21:08,440
Oh, my God.
471
00:21:08,440 --> 00:21:11,360
I know I've got so much to do,
472
00:21:11,360 --> 00:21:14,520
but the worst thing is
a bone in a fish.
473
00:21:14,520 --> 00:21:16,960
It'll wreck the experience.
474
00:21:16,960 --> 00:21:18,960
RHIANNON: Go, Brentles!
CATH: Come on, Brent. Let's go.
475
00:21:18,960 --> 00:21:22,040
So, yeah,
time is my enemy right now.
476
00:21:30,400 --> 00:21:34,480
ANDY: Oh, this is gonna
blow things up.
477
00:21:34,480 --> 00:21:38,040
(JUDGES AND CONTESTANTS CALL OUT
OVER EACH OTHER)
478
00:21:38,040 --> 00:21:41,800
(SUSPENSEFUL MUSIC)
479
00:21:43,960 --> 00:21:46,920
DECLAN: So, I've had my pearl barley
bubbling away
480
00:21:46,920 --> 00:21:49,040
with a bit of cinnamon
and some star anise.
481
00:21:50,640 --> 00:21:52,720
Now I'm adding the coconut milk
482
00:21:52,720 --> 00:21:55,680
to start building
that rice pudding consistency.
483
00:21:55,680 --> 00:21:59,280
I'm thinking it should take
about 45 minutes until it's cooked.
484
00:21:59,280 --> 00:22:01,240
Oh-ho-ho-ho-ho-ho!
485
00:22:01,240 --> 00:22:04,520
And I'll be serving the pudding
with a salsa element.
486
00:22:04,520 --> 00:22:06,600
Plummies, plummies, plums.
487
00:22:06,600 --> 00:22:08,080
I think, for a fresh element,
488
00:22:08,080 --> 00:22:10,840
the plums, it's got
that sour tartness to it
489
00:22:10,840 --> 00:22:12,600
that could go well in this salsa
490
00:22:12,600 --> 00:22:13,880
with maybe some of the peach.
491
00:22:13,880 --> 00:22:15,600
That might work.
492
00:22:15,600 --> 00:22:18,720
I'm thinking, "How else
can I elevate this dish?"
493
00:22:18,720 --> 00:22:20,960
So, I'm gonna make a dashi syrup
494
00:22:20,960 --> 00:22:25,000
with some dried shiitake mushrooms
and palm sugar...
495
00:22:25,000 --> 00:22:26,760
Ooh! Dashi water!
496
00:22:26,760 --> 00:22:29,960
..to give that depth of umami
to the salsa.
497
00:22:29,960 --> 00:22:30,960
Alright.
498
00:22:30,960 --> 00:22:33,760
There is a lot going on
in this tiny dish,
499
00:22:33,760 --> 00:22:36,840
but I think it's all gonna
come together well.
500
00:22:36,840 --> 00:22:38,880
THEO: How you going, Deccy?
501
00:22:38,880 --> 00:22:40,480
Yeah, it's coming along, mate.
502
00:22:40,480 --> 00:22:43,040
Who would have thought?
Barley in a dessert.
503
00:22:43,040 --> 00:22:45,800
I'm surprised that you didn't do
a fish for dessert, to be honest.
504
00:22:45,800 --> 00:22:46,840
(CHUCKLES)
505
00:22:48,000 --> 00:22:51,400
I've got my Moroccan-inspired
chickpea stew ticking away,
506
00:22:51,400 --> 00:22:53,920
my lamb shanks are in
the pressure cooker
507
00:22:53,920 --> 00:22:56,320
and I'm making a flatbread as well.
508
00:22:56,320 --> 00:22:59,000
What I'm gonna do, I've got
some really beautiful flour here
509
00:22:59,000 --> 00:23:02,200
and I'm gonna be adding
some fenugreek seeds
510
00:23:02,200 --> 00:23:03,560
and then some preserved lemon,
511
00:23:03,560 --> 00:23:07,040
which is gonna add just an element
of freshness to the bread as well
512
00:23:07,040 --> 00:23:08,240
which is gonna be really nice,
513
00:23:08,240 --> 00:23:11,560
and then serve some lemon rind on it
to just elevate it a fair bit,
514
00:23:11,560 --> 00:23:12,800
so it's gonna be nice.
515
00:23:12,800 --> 00:23:14,960
I want it to be
the spice factory today.
516
00:23:16,560 --> 00:23:18,480
In the back of my mind,
I'm thinking,
517
00:23:18,480 --> 00:23:19,560
"Flavour, flavour, flavour,"
518
00:23:19,560 --> 00:23:22,040
and I'm packing it
in every single element
519
00:23:22,040 --> 00:23:25,480
so that there's never
a dull moment in this dish.
520
00:23:25,480 --> 00:23:29,160
Can't afford to take my foot off
the accelerator, that is for sure,
521
00:23:29,160 --> 00:23:31,320
but if I keep this pace up,
I'm good.
522
00:23:31,320 --> 00:23:35,760
Look lively, fellas,
because your diners are arriving.
523
00:23:35,760 --> 00:23:39,640
CATH: Come on, Brent! Come on, mate!
RHIANNON: Come on!
524
00:23:39,640 --> 00:23:44,200
It looks stunning.
It looks so glossy and beautiful.
525
00:23:44,200 --> 00:23:46,240
BRENT: So, it's almost time
for service.
526
00:23:46,240 --> 00:23:49,360
I've finally finished
deboning these rainbow trout.
527
00:23:49,360 --> 00:23:51,560
Just needs pepper.
528
00:23:51,560 --> 00:23:53,800
Right now, I've got so much to do.
529
00:23:53,800 --> 00:23:55,720
Uh, yeah, just mayhem
trying to get everything done.
530
00:23:55,720 --> 00:23:59,800
I've still got to balance that,
get my temper ready.
531
00:24:01,960 --> 00:24:03,560
OK, that needs salt.
532
00:24:05,800 --> 00:24:09,960
My temper oil will help really
bring out the spice in the dhal.
533
00:24:11,200 --> 00:24:13,600
The mushrooms,
chilli and the mustard,
534
00:24:13,600 --> 00:24:16,000
they're gonna add
another layer of umami.
535
00:24:16,000 --> 00:24:17,800
It's just gonna take
just a little bit longer,
536
00:24:17,800 --> 00:24:19,280
but it'll be all worth it.
537
00:24:19,280 --> 00:24:21,200
(INDISTINCT CONVERSATIONS)
538
00:24:26,880 --> 00:24:30,200
(SUSPENSEFUL MUSIC)
539
00:24:33,600 --> 00:24:36,520
Service starts in 10...
540
00:24:36,520 --> 00:24:40,720
ALL: 9, 8, 7, 6,
541
00:24:40,720 --> 00:24:45,640
5, 4, 3, 2, 1.
542
00:24:45,640 --> 00:24:47,080
Let's go, mate.
543
00:24:47,080 --> 00:24:48,440
(PEOPLE CHEER AND CLAP)
544
00:24:48,440 --> 00:24:50,200
DECLAN: Time for entree service
545
00:24:50,200 --> 00:24:53,520
and I'm looking over at Brent
and he's running a bit behind
546
00:24:53,520 --> 00:24:56,040
and he really looks a bit
under the pump over there.
547
00:24:57,640 --> 00:24:59,360
Right now, I am going like
548
00:24:59,360 --> 00:25:00,520
a one-armed bricklayer.
549
00:25:00,520 --> 00:25:01,880
I am absolutely hammering.
550
00:25:01,880 --> 00:25:04,600
I'm tasting, tasting, seasoning.
551
00:25:04,600 --> 00:25:09,480
So, this, you know, really needs to
be in the face of the judges,
552
00:25:09,480 --> 00:25:11,080
flavour galore.
553
00:25:11,080 --> 00:25:14,040
The dhal with the temper,
it tastes good,
554
00:25:14,040 --> 00:25:16,880
but it's almost just missing
that final thing
555
00:25:16,880 --> 00:25:18,640
to just elevate it massively,
556
00:25:18,640 --> 00:25:21,160
so I'm making
a last-minute vinaigrette
557
00:25:21,160 --> 00:25:23,880
just to give
that final little kick of acidity.
558
00:25:26,440 --> 00:25:29,640
Mmm. Mmm. Wow.
559
00:25:30,840 --> 00:25:33,080
So, I've just let 'em wait
a little bit longer.
560
00:25:33,080 --> 00:25:35,360
I really wanted to get that balance.
561
00:25:35,360 --> 00:25:37,720
Those extra little things,
it's better off doing that
562
00:25:37,720 --> 00:25:39,160
and being just a touch late.
563
00:25:40,760 --> 00:25:43,160
Everything's done.
It is now plating time.
564
00:25:43,160 --> 00:25:46,200
I'm laying a couple of spoonfuls
of that dhal
565
00:25:46,200 --> 00:25:47,840
down in that bottom as that base,
566
00:25:47,840 --> 00:25:52,240
the beautiful smoked rainbow trout
with those zesty herbs through it,
567
00:25:52,240 --> 00:25:53,360
that goes on top,
568
00:25:53,360 --> 00:25:58,560
and then that vinaigrette so every
spoonful is dhal, trout, vinaigrette.
569
00:25:58,560 --> 00:26:00,320
Mwah! Delicious.
570
00:26:00,320 --> 00:26:01,880
Aye-aye, service, please.
571
00:26:09,840 --> 00:26:11,880
MELISSA: Thank you.
JOCK: Thank you.
572
00:26:11,880 --> 00:26:13,280
Thank you.
573
00:26:13,280 --> 00:26:16,120
Our entree from Brent -
574
00:26:16,120 --> 00:26:18,600
Sri Lankan dhal
with hot-smoked rainbow trout
575
00:26:18,600 --> 00:26:20,120
and tempered oil.
576
00:26:21,160 --> 00:26:22,240
Smells nice.
577
00:26:23,360 --> 00:26:26,560
Smokiness.
It does. It smells stunning.
578
00:26:44,080 --> 00:26:47,440
As you can see by my empty bowl,
I rather enjoyed that.
579
00:26:47,440 --> 00:26:49,240
The dhal,
let's talk about that first.
580
00:26:49,240 --> 00:26:54,040
He's taken a lot of care
in both this level of spice
581
00:26:54,040 --> 00:26:56,840
and also the blend of spices
that he's used.
582
00:26:56,840 --> 00:26:59,560
There isn't any one that
particularly sticks its nose out
583
00:26:59,560 --> 00:27:00,560
more than the other.
584
00:27:00,560 --> 00:27:03,680
Consequently,
it is a beautiful foundation
585
00:27:03,680 --> 00:27:06,200
for that hot-smoked trout
that he's done,
586
00:27:06,200 --> 00:27:09,160
which is cooked
absolutely beautifully.
587
00:27:09,160 --> 00:27:14,960
Stunning, delicate, fall-apart,
lightly smoked trout.
588
00:27:14,960 --> 00:27:17,040
He's dressed it with this temper
589
00:27:17,040 --> 00:27:20,640
which almost sort of uplifted
the smokiness in the fish
590
00:27:20,640 --> 00:27:23,440
and tied beautifully in
along with the dhal.
591
00:27:24,560 --> 00:27:28,480
This is an excellent dish.
It's a dish of elegant complexity.
592
00:27:28,480 --> 00:27:31,280
The spices are playing
so beautifully together.
593
00:27:31,280 --> 00:27:34,640
There's a really lovely harmony
about what's going on there.
594
00:27:34,640 --> 00:27:38,200
And what I love is this was light,
it was refreshing,
595
00:27:38,200 --> 00:27:40,520
and it was a really personal take
596
00:27:40,520 --> 00:27:43,000
on some very familiar flavours
and textures
597
00:27:43,000 --> 00:27:44,880
as only Brent can do.
598
00:27:44,880 --> 00:27:48,520
I think this has shown Brent's
maturity in cooking.
599
00:27:48,520 --> 00:27:51,920
He knows when to
just drive the flavour,
600
00:27:51,920 --> 00:27:53,680
but then he knows when to pull back.
601
00:27:53,680 --> 00:27:56,480
How he treated that fish
was exceptional.
602
00:27:56,480 --> 00:28:01,840
The cook on it, the smoke on it,
the quick brine on it - unreal.
603
00:28:01,840 --> 00:28:04,880
I think he did extraordinarily well.
Mm.
604
00:28:06,440 --> 00:28:08,400
RHIANNON: Come on, Theo!
CATH: Yeah, come on, buddy!
605
00:28:08,400 --> 00:28:09,800
It smells beautiful!
606
00:28:09,800 --> 00:28:13,080
THEO: I can see Brent's dishes
are going out.
607
00:28:13,080 --> 00:28:15,160
I am so close to serving my food.
608
00:28:15,160 --> 00:28:17,080
He didn't give me the turmeric back.
609
00:28:17,080 --> 00:28:18,720
I was worried in the beginning
610
00:28:18,720 --> 00:28:22,720
about getting this Moroccan-inspired
chickpea stew to the right thickness,
611
00:28:22,720 --> 00:28:24,880
but it is exactly
how I want it to be.
612
00:28:24,880 --> 00:28:26,080
Tastes so good!
613
00:28:26,080 --> 00:28:29,120
So, the moment of truth. I've got to
have a look at these lamb shanks.
614
00:28:29,120 --> 00:28:30,680
(STEAM HISSES)
615
00:28:30,680 --> 00:28:32,280
The smell - bang! - hits me.
616
00:28:32,280 --> 00:28:35,200
The shanks are, like, perfect.
617
00:28:35,200 --> 00:28:37,720
Oh. Yeah, that's punchy.
618
00:28:37,720 --> 00:28:38,920
This is a hearty stew.
619
00:28:38,920 --> 00:28:41,400
You've got another
hearty meat on top of that,
620
00:28:41,400 --> 00:28:44,440
so now I'm gonna add some freshness
to really lift this dish,
621
00:28:44,440 --> 00:28:48,280
so I'm mixing parsley, mint,
some preserved lemon.
622
00:28:48,280 --> 00:28:51,400
That'll add some brightness to this
dish because that's what it needs.
623
00:28:51,400 --> 00:28:52,600
ANDY: How's it looking?
624
00:28:52,600 --> 00:28:53,760
Yeah, good.
Yeah?
625
00:28:53,760 --> 00:28:55,600
And then I'm just gonna
load that on top.
626
00:28:55,600 --> 00:28:58,160
OK. What have you got in here?
Mint, parsley and preserved lemon.
627
00:28:58,160 --> 00:29:00,000
I just picked up a handful.
Yeah.
628
00:29:00,000 --> 00:29:01,360
No preserved lemon.
Yeah, OK.
629
00:29:01,360 --> 00:29:03,600
Rethink this so that in every bite,
630
00:29:03,600 --> 00:29:05,240
you'll be able to taste
each component.
631
00:29:05,240 --> 00:29:06,440
Yep.
632
00:29:06,440 --> 00:29:09,560
I think this dish hangs on
the seasoning of that
633
00:29:09,560 --> 00:29:10,920
and how this comes together.
634
00:29:10,920 --> 00:29:12,480
Yep.
635
00:29:12,480 --> 00:29:16,200
My herb salad's not working,
so I've got to try and fix it,
636
00:29:16,200 --> 00:29:18,360
but I am running out of time.
637
00:29:18,360 --> 00:29:20,120
This is not where I wanna be.
638
00:29:31,320 --> 00:29:33,000
I just picked up a handful.
Yeah.
639
00:29:33,000 --> 00:29:35,120
No preserved lemon.
Yeah.
640
00:29:36,120 --> 00:29:37,520
Rethink this.
OK.
641
00:29:37,520 --> 00:29:40,920
I think this dish hangs on
the seasoning of that
642
00:29:40,920 --> 00:29:42,360
and how this comes together.
643
00:29:42,360 --> 00:29:44,520
OK. Thanks, mate. Cheers.
644
00:29:44,520 --> 00:29:47,600
I'm looking at the clock.
I am running out of time.
645
00:29:47,600 --> 00:29:50,560
I need to dig deep and think
and think fast.
646
00:29:50,560 --> 00:29:51,960
OK. Now...
647
00:29:51,960 --> 00:29:54,000
This dish needs a fresh element,
648
00:29:54,000 --> 00:29:56,800
so, you know, I've already got
this beautifully chopped salad
649
00:29:56,800 --> 00:29:59,600
and I don't want to waste it,
so I decided to make it into
650
00:29:59,600 --> 00:30:02,720
more of a salsa,
more of a chimichurri sort of vibe.
651
00:30:02,720 --> 00:30:05,880
So, I'm now adding some oil,
adding loads of lemon,
652
00:30:05,880 --> 00:30:09,120
so it's gonna be, you know,
really nice and punchy
653
00:30:09,120 --> 00:30:10,120
when hits your palate,
654
00:30:10,120 --> 00:30:12,800
instead of being kind of like
just, like, herbs going in, so...
655
00:30:14,000 --> 00:30:17,640
It's like this...this slap of lemon,
656
00:30:17,640 --> 00:30:20,440
the mint, the parsley,
657
00:30:20,440 --> 00:30:22,800
and it's gonna be perfect
for this dish.
658
00:30:22,800 --> 00:30:24,400
Mmm, yum.
659
00:30:30,840 --> 00:30:32,400
Service, please.
660
00:30:32,400 --> 00:30:33,400
Hoo!
661
00:30:33,400 --> 00:30:37,280
The last plates have gone out
and it's a big relief.
662
00:30:37,280 --> 00:30:39,560
Holy dooley.
663
00:30:41,000 --> 00:30:44,720
That was massive.
Big push. Big tin shed.
664
00:30:44,720 --> 00:30:46,200
Yeah, I'm so relieved.
665
00:30:46,200 --> 00:30:48,600
I'd be lying if I said that,
you know,
666
00:30:48,600 --> 00:30:50,240
I didn't come back
to this competition
667
00:30:50,240 --> 00:30:53,960
to, you know, show that I'm strong
and I can make it all the way.
668
00:30:53,960 --> 00:30:55,360
You know, that's the end goal,
669
00:30:55,360 --> 00:30:58,320
so hopefully today,
you know, catapults me into it.
670
00:31:03,800 --> 00:31:05,760
DECLAN: So, I'm ticking off
my elements.
671
00:31:05,760 --> 00:31:11,240
My peach and plum salsa with
the dashi syrup is ready for service.
672
00:31:11,240 --> 00:31:13,600
This is gonna go in the fridge.
673
00:31:14,880 --> 00:31:17,080
Alright, toasted caramel.
674
00:31:17,080 --> 00:31:20,440
And just to elevate my dish
as much as I can,
675
00:31:20,440 --> 00:31:23,440
I'm incorporating toasted barley
into my caramel
676
00:31:23,440 --> 00:31:27,040
so that pearl barley flavour
is front and centre.
677
00:31:27,040 --> 00:31:29,760
Yeah, that's more than
enough caramel now.
678
00:31:29,760 --> 00:31:32,280
I check on my pearl barley
for the pudding,
679
00:31:32,280 --> 00:31:34,920
but it's still not soft.
680
00:31:34,920 --> 00:31:37,960
I've really got to keep working on
this barley cook.
681
00:31:37,960 --> 00:31:40,480
This is the make or break it
for the dish.
682
00:31:40,480 --> 00:31:44,560
I thought max 45 minutes,
so, yeah, it's crazy.
683
00:31:44,560 --> 00:31:49,520
Just add coconut milk.
I'm going to add one more cup.
684
00:31:49,520 --> 00:31:53,320
This pearl barley has been cooking
for nearly two hours.
685
00:31:53,320 --> 00:31:56,440
I'm starting to worry that
it may not cook in time.
686
00:31:56,440 --> 00:31:59,760
You know, I just want
this coconut milk to reduce down
687
00:31:59,760 --> 00:32:01,760
and soak into those barley pearls.
688
00:32:01,760 --> 00:32:03,640
RHIANNON: Come on, guys!
CATH: Come on, let's go!
689
00:32:03,640 --> 00:32:05,640
Looking good, guys!
690
00:32:08,680 --> 00:32:10,440
THEO: Now it's time to plate up.
691
00:32:10,440 --> 00:32:12,280
Mmm!
692
00:32:13,760 --> 00:32:16,800
I'm putting a ladle of
my chickpea stew on the bottom,
693
00:32:16,800 --> 00:32:19,720
my flaked lamb on top of that.
694
00:32:19,720 --> 00:32:22,960
I hit it with a little bit of
that beautiful liquid reduction
695
00:32:22,960 --> 00:32:24,960
that the lamb shanks
have been cooking in.
696
00:32:24,960 --> 00:32:28,320
I then put that salsa verde on top,
697
00:32:28,320 --> 00:32:31,160
dot some yoghurt all around.
698
00:32:31,160 --> 00:32:32,560
I add my flatbread.
699
00:32:32,560 --> 00:32:33,560
(CHUCKLES)
700
00:32:33,560 --> 00:32:36,200
This is exactly the way
I wanted it to look.
701
00:32:36,200 --> 00:32:38,120
Service, please.
702
00:32:38,120 --> 00:32:40,120
Thanks. Thanks, guys.
703
00:32:52,360 --> 00:32:53,840
JOCK: Thank you.
704
00:32:56,200 --> 00:32:57,960
Well, well, well.
705
00:33:00,160 --> 00:33:01,680
MELISSA: Well,
here's our main from Theo.
706
00:33:01,680 --> 00:33:04,200
Chickpea and lamb stew,
707
00:33:04,200 --> 00:33:06,680
spiced flatbread and yoghurt.
708
00:33:08,440 --> 00:33:09,640
Wow.
709
00:33:09,640 --> 00:33:12,240
Can I just say,
how good does this smell?
710
00:33:12,240 --> 00:33:13,960
Yeah, unbelievable.
Doesn't it?
711
00:33:13,960 --> 00:33:16,920
Yeah, I'm dying to get into this.
Looks epic.
712
00:33:44,360 --> 00:33:46,360
This is it. He did it.
713
00:33:46,360 --> 00:33:49,120
The chickpeas, again,
are the star of the show.
714
00:33:49,120 --> 00:33:52,360
The spice of the cinnamon
and the cumin
715
00:33:52,360 --> 00:33:54,640
and the smoked paprika
that he talked about
716
00:33:54,640 --> 00:33:56,360
are just singing in the background.
717
00:33:56,360 --> 00:33:59,520
The lamb. Like, can you
cook a shank better than that?
718
00:33:59,520 --> 00:34:00,520
No.
719
00:34:00,520 --> 00:34:03,920
Just pulling it and then elegantly,
you know, placing it over the top
720
00:34:03,920 --> 00:34:05,680
of that beautiful chickpea stew.
721
00:34:05,680 --> 00:34:06,720
Yeah.
722
00:34:06,720 --> 00:34:08,720
And I'm so glad
he got to where he did
723
00:34:08,720 --> 00:34:12,760
with the herb kind of preserved
lemon sauce, because, you know,
724
00:34:12,760 --> 00:34:16,480
it gives it the freshness,
it gives it the zing that it needs.
725
00:34:16,480 --> 00:34:19,400
And then flatbread. You know,
we knew that that was gonna be...
726
00:34:19,400 --> 00:34:20,400
(LAUGHS)
727
00:34:20,400 --> 00:34:23,800
Folding some fenugreek
through the dough
728
00:34:23,800 --> 00:34:26,760
has really just linked it
to that chickpea stew.
729
00:34:26,760 --> 00:34:28,440
Look, it's
an extraordinary plate of food
730
00:34:28,440 --> 00:34:30,520
when the chickpeas are
the star of the show
731
00:34:30,520 --> 00:34:34,680
and lamb, which is almost always
the crowning glory on a plate,
732
00:34:34,680 --> 00:34:36,840
is second fiddle,
733
00:34:36,840 --> 00:34:39,960
because the stew itself
is extraordinary.
734
00:34:39,960 --> 00:34:42,840
He's evolved this into a dish
735
00:34:42,840 --> 00:34:44,760
that really speaks to
the authenticity
736
00:34:44,760 --> 00:34:47,240
of who Theo is becoming as a cook
737
00:34:47,240 --> 00:34:48,760
and it's truly wonderful.
738
00:34:48,760 --> 00:34:53,360
Amazing. This is a dish
fitting of this room.
739
00:34:53,360 --> 00:34:56,080
If you think, the chickpeas,
they were cooking until...
740
00:34:56,080 --> 00:34:57,320
Just then.
Just then.
741
00:34:57,320 --> 00:34:58,320
(LAUGHS)
742
00:34:58,320 --> 00:35:00,960
So, you know, his choice
to leave them just ticking over
743
00:35:00,960 --> 00:35:04,280
until just the right moment,
that's the entire cook.
744
00:35:04,280 --> 00:35:06,400
He didn't lose his bottle.
He just kept going.
745
00:35:06,400 --> 00:35:11,120
And then he chose to actually get
the sauce from the lamb shanks
746
00:35:11,120 --> 00:35:13,800
back in a pan
and reduce it even further.
747
00:35:13,800 --> 00:35:18,000
He then used it to fold in together
all the shredded lamb.
748
00:35:18,000 --> 00:35:20,480
For me, this was
the genius part about it.
749
00:35:20,480 --> 00:35:24,320
That move there meant that
the lamb didn't disappear
750
00:35:24,320 --> 00:35:25,760
into the chickpea stew.
751
00:35:25,760 --> 00:35:26,920
And then, you know,
752
00:35:26,920 --> 00:35:31,160
this sort of parsley,
preserved lemon sort of guy
753
00:35:31,160 --> 00:35:33,800
that he's just put
a little bit of that in -
754
00:35:33,800 --> 00:35:34,920
delicious.
755
00:35:34,920 --> 00:35:37,120
What a day to do it.
756
00:35:38,560 --> 00:35:40,520
How you going, Theo?
THEO: Good, mate.
757
00:35:40,520 --> 00:35:42,160
Getting it out on time?
Yep.
758
00:35:42,160 --> 00:35:43,840
Good stuff, brother.
759
00:35:45,800 --> 00:35:48,160
Maybe another 15 minutes on this
760
00:35:48,160 --> 00:35:51,040
so I get that texture of the barley
that I'm after.
761
00:35:51,040 --> 00:35:54,120
I am up next
and this pearl barley pudding
762
00:35:54,120 --> 00:35:56,640
is taking a lot longer
to soften up than I thought.
763
00:35:56,640 --> 00:35:57,760
Far out.
764
00:35:57,760 --> 00:35:58,960
It's still not ready.
765
00:35:58,960 --> 00:36:02,080
The texture that I'm going to
finish with on the barley
766
00:36:02,080 --> 00:36:03,920
is the most important part
of this dish.
767
00:36:03,920 --> 00:36:07,520
I'm aiming for the consistency of
that rice pudding I had as a kid.
768
00:36:07,520 --> 00:36:10,880
I'm not gonna know till the final
minutes if this has worked out,
769
00:36:10,880 --> 00:36:12,560
so that is a bit stressful
770
00:36:12,560 --> 00:36:16,720
because if it isn't right,
it's too late to fix the dish.
771
00:36:28,680 --> 00:36:34,120
Stream full episodes of
MasterChef Australia now on 10 play.
772
00:36:37,480 --> 00:36:40,160
(DRAMATIC MUSIC)
773
00:36:40,160 --> 00:36:43,160
(INDISTINCT CONVERSATIONS)
774
00:36:47,720 --> 00:36:51,520
THEO: How many have I done?
I don't know. Service, please.
775
00:36:51,520 --> 00:36:53,520
Thank you, guys. Thank you so much.
776
00:36:54,640 --> 00:37:00,320
Oh! Man, that was, uh...
That was intense.
777
00:37:00,320 --> 00:37:03,320
(STIRRING MUSIC)
778
00:37:11,400 --> 00:37:15,280
Like, it just sort of hit me,
you know, top 5,
779
00:37:15,280 --> 00:37:16,520
everything I've done,
780
00:37:16,520 --> 00:37:19,440
all the love, all the blood, sweat
is in that dish today,
781
00:37:19,440 --> 00:37:20,880
and I'm so proud of it.
782
00:37:23,440 --> 00:37:26,880
DECLAN: Cream, caramel, whisk.
783
00:37:26,880 --> 00:37:28,800
All my elements are pretty much done.
784
00:37:28,800 --> 00:37:32,240
I've just been waiting for
my pearl barley to soften up.
785
00:37:33,280 --> 00:37:36,920
Um, look, I think
it's been about two hours.
786
00:37:36,920 --> 00:37:38,760
Stressing out big-time.
787
00:37:43,640 --> 00:37:45,640
Finally, it's cooked.
788
00:37:45,640 --> 00:37:49,400
It's all sort of moulded together
by the beautiful coconut milk.
789
00:37:49,400 --> 00:37:52,560
I wanted this barley to still have
a bit of texture to it,
790
00:37:52,560 --> 00:37:53,800
like, a little bit of chew.
791
00:37:53,800 --> 00:37:56,280
It's soft, but it's definitely
got texture to it
792
00:37:56,280 --> 00:37:59,560
and the coconut cream and barley
are as one,
793
00:37:59,560 --> 00:38:03,160
so I just hope when I present it,
it's everything that I was hoping.
794
00:38:03,160 --> 00:38:05,440
Now's the moment of truth.
795
00:38:05,440 --> 00:38:10,800
First up for service, I get my pearl
barley pudding in a nice circle.
796
00:38:12,720 --> 00:38:16,480
And then I'm adding a spoonful
of that fresh plum salsa...
797
00:38:18,920 --> 00:38:21,840
..with some more dashi sugar syrup
around the outside.
798
00:38:23,720 --> 00:38:25,560
A little bit of this.
799
00:38:25,560 --> 00:38:27,000
And then I'm finishing it off,
800
00:38:27,000 --> 00:38:30,560
sprinkling over some toasted barley
and coconut flakes with it.
801
00:38:30,560 --> 00:38:36,560
So, um, we'll go up to the diner,
we'll place it down
802
00:38:36,560 --> 00:38:39,120
and it's just a rich, thick caramel
803
00:38:39,120 --> 00:38:41,880
and we'll just go back and forth.
804
00:38:41,880 --> 00:38:44,280
Alright, thanks, guys.
805
00:38:45,320 --> 00:38:47,840
As these plates are going out
off the pass,
806
00:38:47,840 --> 00:38:49,280
I'm happy they're leaving...
807
00:38:50,800 --> 00:38:54,520
..and that I featured that pearl
barley not only in the pudding,
808
00:38:54,520 --> 00:38:56,920
but in that caramel sauce.
809
00:38:56,920 --> 00:38:59,120
I do like the taste of it,
810
00:38:59,120 --> 00:39:01,120
but, like, it's quite unusual,
811
00:39:01,120 --> 00:39:04,680
so I hope that the judges
and all the diners will enjoy it.
812
00:39:08,080 --> 00:39:09,480
Hello!
813
00:39:10,760 --> 00:39:12,000
Thank you.
814
00:39:14,840 --> 00:39:18,320
Our dessert from Declan -
pearl barley coconut pudding,
815
00:39:18,320 --> 00:39:21,360
peach and plum salsa
and pearl barley caramel.
816
00:39:29,560 --> 00:39:31,200
Look at the colour on it.
817
00:39:53,160 --> 00:39:54,640
I have to say
818
00:39:54,640 --> 00:39:57,760
that is a sensational dessert.
819
00:39:57,760 --> 00:39:59,840
So good.
Wow.
820
00:39:59,840 --> 00:40:03,520
The cook on the pearl barley
in the pudding is excellent.
821
00:40:03,520 --> 00:40:07,920
He stirred that pot
every two minutes for three hours
822
00:40:07,920 --> 00:40:11,120
and if he hadn't, it would have
burned in, what, two minutes?
823
00:40:11,120 --> 00:40:12,120
Yep.
824
00:40:12,120 --> 00:40:15,000
There's then the right amount
of that salsa been put on top of it
825
00:40:15,000 --> 00:40:19,160
and some of the juices from the salsa
pooled around the outside.
826
00:40:19,160 --> 00:40:21,920
I think what he's been very clever
to do, though,
827
00:40:21,920 --> 00:40:24,920
is actually accentuate
more of the pearl barley
828
00:40:24,920 --> 00:40:27,440
through this amazing caramel.
829
00:40:27,440 --> 00:40:31,680
It is roasty, toasty,
nutty pearl barley
830
00:40:31,680 --> 00:40:36,160
in comparison to the luxurious,
velvety, coconut-y version
831
00:40:36,160 --> 00:40:37,840
that we see in the pudding.
832
00:40:39,480 --> 00:40:42,400
May I say, this looks beautiful.
It looks unreal.
833
00:40:42,400 --> 00:40:43,760
It looks pretty good.
Yeah.
834
00:40:43,760 --> 00:40:45,120
I'm so happy for him.
835
00:40:45,120 --> 00:40:50,880
This is a perfect symphony
of flavours going on.
836
00:40:50,880 --> 00:40:55,800
There's this deep, savoury, rich,
decadent quality about this dessert,
837
00:40:55,800 --> 00:40:58,200
but it's still refreshing
and therefore perfect.
838
00:40:58,200 --> 00:41:00,480
You're tasting the mint,
you're tasting the lime,
839
00:41:00,480 --> 00:41:02,320
the coconut, the plum.
840
00:41:02,320 --> 00:41:04,360
It's all there.
841
00:41:04,360 --> 00:41:07,560
There is just so much complexity
and it's all discernible,
842
00:41:07,560 --> 00:41:11,600
but together it's just
a magical bite of food.
843
00:41:11,600 --> 00:41:13,520
It's insanely good.
844
00:41:13,520 --> 00:41:16,080
I feel like
Declan's whole competition
845
00:41:16,080 --> 00:41:18,560
has kind of led him
to this dessert right here.
846
00:41:18,560 --> 00:41:23,840
He's been the guy who's super
laidback, you know, loves a joke,
847
00:41:23,840 --> 00:41:26,280
doesn't like to
take anything too serious,
848
00:41:26,280 --> 00:41:28,600
never really lets on
how much he wants it,
849
00:41:28,600 --> 00:41:32,280
but I really feel like
as soon as he got dessert today,
850
00:41:32,280 --> 00:41:33,680
it was game on.
851
00:41:33,680 --> 00:41:34,680
Yeah.
You know?
852
00:41:34,680 --> 00:41:36,520
He knew it was gonna be a challenge.
853
00:41:36,520 --> 00:41:41,200
He knew that he wanted to do,
you know, our surroundings justice.
854
00:41:41,200 --> 00:41:44,200
Um, and I think he really just drew
a line in the sand and said,
855
00:41:44,200 --> 00:41:45,600
"I wanna win this."
856
00:41:47,200 --> 00:41:50,360
Alright, service, please. Last two.
857
00:41:50,360 --> 00:41:52,800
How good is that? I'm done.
858
00:41:52,800 --> 00:41:56,160
It was bloody exhausting.
859
00:41:56,160 --> 00:41:59,080
I didn't really know what to do when
I got given dessert and barley,
860
00:41:59,080 --> 00:42:01,240
but I knew I had to make it work
861
00:42:01,240 --> 00:42:03,920
and I'm really proud of
what I put together.
862
00:42:03,920 --> 00:42:06,080
This has given me
a great amount of confidence
863
00:42:06,080 --> 00:42:08,480
if I were to make it
into that Finals Week.
864
00:42:13,600 --> 00:42:16,240
Wow, wow, wow!
(LAUGHS)
865
00:42:16,240 --> 00:42:17,680
What a meal!
866
00:42:19,160 --> 00:42:22,280
Three amazing dishes
and what a fitting place as well
867
00:42:22,280 --> 00:42:25,880
for them to produce the best food
that they've ever produced
868
00:42:25,880 --> 00:42:27,400
in this competition.
869
00:42:27,400 --> 00:42:29,800
Yeah, they really did
these grains justice.
870
00:42:30,840 --> 00:42:33,520
They're battle-ready for
Finals Week, all three of them,
871
00:42:33,520 --> 00:42:34,920
but we have to pick one.
872
00:42:43,320 --> 00:42:46,840
(CONTEMPLATIVE MUSIC)
873
00:42:48,440 --> 00:42:51,920
Well, what better way
to round off our road trip -
874
00:42:51,920 --> 00:42:57,760
with a once-in-a-lifetime meal
in a truly spectacular location.
875
00:42:57,760 --> 00:43:01,360
This building that was built
to house grains
876
00:43:01,360 --> 00:43:03,600
became the setting to celebrate them
877
00:43:03,600 --> 00:43:06,920
and celebrate them you did.
878
00:43:07,960 --> 00:43:11,320
All three of you
really stepped it up today.
879
00:43:13,480 --> 00:43:17,320
Picking the winner today
was so challenging,
880
00:43:17,320 --> 00:43:20,240
but it's the kind of challenge
that we love,
881
00:43:20,240 --> 00:43:22,800
so we'll start with entree.
882
00:43:24,080 --> 00:43:28,240
Brent, you got to choose
your grain and course
883
00:43:28,240 --> 00:43:30,680
and you used that advantage
to great effect.
884
00:43:30,680 --> 00:43:35,840
Your trout was expertly cooked,
as were the lentils,
885
00:43:35,840 --> 00:43:40,600
and the spice mix
was masterfully balanced.
886
00:43:40,600 --> 00:43:44,520
But your last-minute vinaigrette
887
00:43:44,520 --> 00:43:46,280
was the star of the show.
888
00:43:47,920 --> 00:43:52,280
It took the dish from good to great.
889
00:43:52,280 --> 00:43:53,640
Thank you.
890
00:43:53,640 --> 00:43:55,040
Well done.
BOTH: Well done.
891
00:43:59,560 --> 00:44:02,440
Over to the mains, and, Theo...
892
00:44:03,560 --> 00:44:06,720
..your chickpea stew was flawless
893
00:44:06,720 --> 00:44:10,160
and it was the star of the show,
894
00:44:10,160 --> 00:44:13,880
which was surprising
because the lamb was so tender,
895
00:44:13,880 --> 00:44:17,480
beautifully cooked
and full of flavour.
896
00:44:17,480 --> 00:44:21,680
It was your best dish
in the competition so far
897
00:44:21,680 --> 00:44:24,160
by a Victorian country mile!
898
00:44:24,160 --> 00:44:25,240
(BOTH CHEER)
899
00:44:25,240 --> 00:44:27,120
Well done.
900
00:44:27,120 --> 00:44:28,800
Thanks, guys. Thank you.
901
00:44:31,080 --> 00:44:35,680
Declan, you were really handed
the short end of the stick
902
00:44:35,680 --> 00:44:37,480
by drawing dessert.
903
00:44:37,480 --> 00:44:42,080
And creating a dessert that makes
pearl barley shine is no easy feat,
904
00:44:42,080 --> 00:44:47,040
but we can't overstate
how impressive you were today.
905
00:44:47,040 --> 00:44:52,280
You dedicated yourself to the task
and you smashed it out of the shed.
906
00:44:52,280 --> 00:44:53,640
Thank you so much.
907
00:44:53,640 --> 00:44:55,760
The pearl barley pudding
was luxurious,
908
00:44:55,760 --> 00:44:58,280
the salsa was stunning,
909
00:44:58,280 --> 00:45:02,840
but that caramel, it was complex,
it was interesting
910
00:45:02,840 --> 00:45:05,800
and it was an intelligent expression
of pearl barley
911
00:45:05,800 --> 00:45:07,720
in the most exciting way.
912
00:45:07,720 --> 00:45:08,840
Thank you.
913
00:45:08,840 --> 00:45:12,160
And what you brought us
was a perfect 10,
914
00:45:12,160 --> 00:45:15,800
which is why, Declan,
congratulations, you're the winner!
915
00:45:15,800 --> 00:45:17,520
(CONTESTANTS CHEER)
You're kidding me!
916
00:45:17,520 --> 00:45:19,000
Oh!
917
00:45:19,000 --> 00:45:20,600
You're kidding me!
918
00:45:20,600 --> 00:45:22,800
(UPLIFTING MUSIC)
919
00:45:22,800 --> 00:45:24,240
What a dessert!
920
00:45:24,240 --> 00:45:28,520
Declan, you are the first contestant
into Finals Week
921
00:45:28,520 --> 00:45:30,840
of MasterChef 2023.
922
00:45:30,840 --> 00:45:32,400
(MELISSA, CATH AND RHIANNON CHEER)
923
00:45:32,400 --> 00:45:35,040
(UPLIFTING MUSIC CONTINUES)
924
00:45:38,840 --> 00:45:40,520
That was one helluva cook.
925
00:45:40,520 --> 00:45:44,520
And getting dessert and barley
at the beginning of the day,
926
00:45:44,520 --> 00:45:46,680
I didn't know what the hell
I was gonna do,
927
00:45:46,680 --> 00:45:49,160
so I really had to switch on,
928
00:45:49,160 --> 00:45:52,280
and I'm going up against,
like, such wonderful cooks,
929
00:45:52,280 --> 00:45:55,240
like, the best cooks
in Australia right now.
930
00:45:55,240 --> 00:45:59,840
Um, it's emotional, but I really
put those emotions behind me today
931
00:45:59,840 --> 00:46:01,120
coming into the cook,
932
00:46:01,120 --> 00:46:04,200
and I think that helped me
execute every element.
933
00:46:05,320 --> 00:46:08,880
I think today, for us,
it was not the first time,
934
00:46:08,880 --> 00:46:12,880
but it was the most obvious
that we've seen you switch on.
935
00:46:12,880 --> 00:46:13,880
Yeah.
936
00:46:13,880 --> 00:46:16,600
Like, as soon as
the challenge was set,
937
00:46:16,600 --> 00:46:18,600
as soon as the time started,
938
00:46:18,600 --> 00:46:21,360
you were zoned in.
939
00:46:21,360 --> 00:46:25,960
And, come Sunday, mate, you'll be
sitting pretty up on the gantry
940
00:46:25,960 --> 00:46:28,080
while the rest of these guys
battle it out
941
00:46:28,080 --> 00:46:32,320
for the last three spots
in Finals Week.
942
00:46:32,320 --> 00:46:34,840
Well done.
Well done, boys.
943
00:46:35,920 --> 00:46:37,440
Well done, mate.
944
00:46:40,240 --> 00:46:43,560
NARRATOR: Sunday night
on MasterChef Australia...
945
00:46:43,560 --> 00:46:44,920
RHIANNON: I'm gonna fight for this
946
00:46:44,920 --> 00:46:47,720
and I'm gonna get into Finals Week
straight up.
947
00:46:47,720 --> 00:46:50,800
..it's a black-apron battle
for survival.
948
00:46:50,800 --> 00:46:52,600
THEO: I've got a lot more
in the tank.
949
00:46:52,600 --> 00:46:54,400
I feel like
I can go all the way.
950
00:46:54,400 --> 00:46:56,360
Will it be
their final cook
951
00:46:56,360 --> 00:46:58,320
in the MasterChef
kitchen...
952
00:46:58,320 --> 00:46:59,560
MELISSA:
It needs to be
953
00:46:59,560 --> 00:47:00,840
crowning glory
kind of stuff.
954
00:47:00,840 --> 00:47:03,440
..or a ticket
into Finals Week?
955
00:47:03,440 --> 00:47:04,680
CATH:
I'm not going down
956
00:47:04,680 --> 00:47:05,880
without a fight,
I tell you.
957
00:47:05,880 --> 00:47:07,360
BRENT: There's one
more secret weapon
958
00:47:07,360 --> 00:47:08,600
up my sleeve.
959
00:47:08,600 --> 00:47:10,560
This is the thing
that could send you home.
960
00:47:15,360 --> 00:47:17,680
Captions by Red Bee Media
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