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Thanks, guys. Thank you.
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00:00:01,040 --> 00:00:04,960
NARRATOR: Previously
on MasterChef Australia...
3
00:00:04,960 --> 00:00:06,760
CONTESTANTS: Aww!
4
00:00:06,760 --> 00:00:09,800
..our top four
received letters from home...
5
00:00:09,800 --> 00:00:11,200
Sorry, guys.
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00:00:11,200 --> 00:00:14,360
"MasterChef Winner 2023
will look so good on you."
7
00:00:14,360 --> 00:00:16,840
..and requests
for family favourites.
8
00:00:16,840 --> 00:00:19,120
"I've missed
your chilli prawn pasta."
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00:00:19,120 --> 00:00:21,080
(JOCK LAUGHS)
(CHORTLES)
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00:00:21,080 --> 00:00:24,680
They were eager to do
their loved ones proud...
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00:00:24,680 --> 00:00:26,360
RHIANNON: Oh, my God,
that tastes way better
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00:00:26,360 --> 00:00:27,800
than I used to make in Townsville.
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..but got pushed to the limit.
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00:00:30,440 --> 00:00:32,800
THEO: What a task
she has actually set me here.
15
00:00:32,800 --> 00:00:34,760
Laure, what are you doing to me?
16
00:00:34,760 --> 00:00:38,000
Their dishes wowed the judges.
17
00:00:38,000 --> 00:00:41,280
ANDY: I can guarantee, that is
the best version you've ever cooked.
18
00:00:41,280 --> 00:00:42,800
MELISSA: It's everything
that you want.
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00:00:42,800 --> 00:00:46,760
This is unbelievable.
Mate, I'm so proud of you.
20
00:00:46,760 --> 00:00:51,040
And Brent was the standout,
winning immunity.
21
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Well done.
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Tonight...
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..a massive Pressure Test
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00:00:57,400 --> 00:01:00,080
with an even bigger twist.
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00:01:00,080 --> 00:01:02,080
DECLAN: This isn't
your normal Pressure Test.
26
00:01:02,080 --> 00:01:04,400
This is on a whole nother level.
27
00:01:11,280 --> 00:01:14,040
(RHIANNON SIGHS)
Black-apron day, guys.
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00:01:14,040 --> 00:01:15,120
THEO: Ooh!
29
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Today, stakes are super high.
30
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Pressure Test going into semifinals.
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There's a lot riding on this.
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And we're so close to the end now
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00:01:26,960 --> 00:01:29,320
that I know that this is
gonna be super difficult.
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(JUDGES CLAP)
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Hey!
Hey!
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MELISSA: Hey!
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Morning, everyone.
RHIANNON AND DECLAN: Morning.
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Well, we are well and truly
in the swing of Finals Week now.
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00:01:47,640 --> 00:01:51,440
And the stakes, they are
just getting higher and higher.
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Speaking of higher, ho!
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Brent. Look at him.
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Up there in the gantry, mate.
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00:01:57,120 --> 00:01:58,120
Good gig.
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First contestant into the semifinal.
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Mate, you can kick back and relax.
Yep.
46
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Because these three - hoo! - they're
about to get put through the ringer.
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00:02:09,000 --> 00:02:12,440
Today's Pressure Test
is going to really test you.
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00:02:13,920 --> 00:02:16,120
Not just because it's Finals Week.
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00:02:16,120 --> 00:02:17,720
Not just because it's been set
50
00:02:17,720 --> 00:02:20,040
by one of Australia's
most accomplished chefs.
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00:02:21,160 --> 00:02:24,200
But also,
because in this Pressure Test,
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00:02:24,200 --> 00:02:27,680
you'll be taught to make the dish
by the chef who created it.
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00:02:28,720 --> 00:02:32,760
And you'll need to remember
every single step...
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..off by heart.
55
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Oh!
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(HISSES)
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How's your memory, Rhiannon?
58
00:02:41,200 --> 00:02:44,600
When you eat something, can you
remember what it tasted like?
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00:02:44,600 --> 00:02:45,880
Palate is great.
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00:02:45,880 --> 00:02:47,400
That is my memory.
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00:02:47,400 --> 00:02:50,200
Like, if I taste something, I can
just go, "Yep, yep, yep, yep."
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So that's what I'm really
gonna have to rely on.
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00:02:53,520 --> 00:02:54,920
Absolutely.
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Theo, does this play
into your hands, you think?
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Um... Yeah, I'm sure I'll kill it.
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00:02:59,960 --> 00:03:01,600
So...um...
(OTHERS LAUGH)
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Yeah. We'll, uh... We'll see.
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The real kicker to this challenge
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is that the chef is not about
to walk through those doors.
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Because today you're going to learn
from him in his kitchen in Sydney!
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(ALL LAUGH AND EXCLAIM)
That's pretty good.
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See you, Brenty.
See ya!
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Bye-bye.
'Bye!
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00:03:24,920 --> 00:03:27,640
(RHIANNON LAUGHS) OK. Oh, jeez!
That's pretty cool.
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See ya!
DECLAN: See ya, Brent.
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'Bye.
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(MAJESTIC MUSIC)
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THEO: Oh, my! Look at this.
RHIANNON: Here we are.
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This is so cool.
(CHUCKLES) The Opera House!
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I am looking around.
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Sydney Harbour Bridge.
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Sydney Harbour.
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These iconic landmarks.
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DECLAN: Beautiful day. Sydney's
really turning it on for us.
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Really has, mate.
Sure is.
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And then I'm looking up
at the Opera House.
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Oh, look who it is!
88
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Oh, hey!
It's Peter.
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Hello, guys.
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Peter Gilmore! (LAUGHS)
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Peter. Declan.
Nice to meet you.
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Rhiannon. Lovely to meet you.
Nice to finally meet you.
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Welcome to the iconic
Sydney Opera House.
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This is the home of my restaurant,
Bennelong.
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The Opera House is celebrating
its 50th year this year.
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What a perfect time for you
to come and visit.
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Wanna come into the kitchen?
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We'd love to!
Awesome.
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Peter Gilmore has created
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00:04:27,160 --> 00:04:30,360
some of the toughest Pressure Tests
in MasterChef.
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I am so scared,
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but I'm also so bloody excited
to meet him.
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I can't wait.
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Wow!
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What a cool kitchen.
MAN: Hey, guys.
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Hey. How you going?
Hello.
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Yeah, good, thank you.
G'day.
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00:04:47,880 --> 00:04:49,640
Welcome to the Bennelong kitchen.
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Guys, I'd like to introduce you
to my head chef.
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This is Rob Cockerill.
Hello.
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And my senior sous-chef, Mark Firla.
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Hey, guys.
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They're gonna help me show you the
dish that you're gonna be preparing.
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You're not getting the recipe.
Yeah.
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So you gotta remember it. (LAUGHS)
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Easy.
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You wanna have a look?
Yeah, love to.
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Let's get into it.
OK.
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Oh, wow!
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Squid, scallops and pipis...
DECLAN: Yum!
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..on crispy eggplant
with a XO sauce.
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Beautiful.
Oh, wow!
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DECLAN: This dish looks
so intricate.
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That's a piece of art right there.
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Looks amazing.
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This is gonna be difficult.
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OK, guys. Let's get into it.
Yeah, awesome.
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Alright, first of all,
we're gonna cook the XO sauce.
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We've got 800 mils of chicken stock
in here.
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And I want to infuse
this chicken stock
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with 200g of pipis
and roughly three spring onions.
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OK.
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The idea is
it's quite a layered sauce,
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so there's lots of flavours
going in here.
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So you have to use
all your wits about you
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to make this happen, OK?
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There are so many ingredients
in Peter's XO sauce.
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We're gonna add 50g of eschalots.
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00:06:00,280 --> 00:06:02,640
Then we've got the garlic. 15g.
140
00:06:02,640 --> 00:06:06,160
And then you've got
about 13g of ginger, OK?
141
00:06:06,160 --> 00:06:09,520
Shiitake mushrooms, 50g.
And 30g, some bacon.
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If the measurements are wrong,
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it could throw off the balance
of the whole sauce.
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Now the next thing we're gonna do
is we're gonna add the chilli paste.
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Now, this is fermented
Korean chilli paste.
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00:06:19,200 --> 00:06:20,200
Wow.
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This is what is
my secret ingredient...
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Yum.
..in my XO sauce.
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Oh, wow.
Yeah.
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And we actually make this ourselves.
Oh, wow! Epic.
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Be 30g, 32g.
That smell.
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Yeah.
Oh, it smells amazing.
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Now the time to add the stock.
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Beautiful.
Nice.
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Lots and lots of flavour.
Yeah.
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The colour's amazing.
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Essentially, you're gonna reduce
this liquid by about half.
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Alright. Yep.
OK?
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Trying to remember the flavours,
the balance is pretty full-on.
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So we've got the XO sauce simmering
away there just very gently.
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So we're gonna move on to making
the brown butter aioli.
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MARK: First of all, we need
to make the brown butter.
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It needs to be quite dark, otherwise
you're not gonna get the flavour.
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OK.
Alright?
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Yeah, just have a look in there now.
That's what you're after.
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Then we're gonna add our oil.
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So we're gonna put our eggs in first
and then confit garlic.
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Alright.
RHIANNON: Yep.
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And then we're gonna slowly add in
our brown butter oil.
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(FOOD PROCESSOR WHIRRS)
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(DRAMATIC MUSIC)
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Wow, look how creamy that looks.
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We'll move on to the next thing.
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OK.
Beautiful.
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Hey, guys.
CONTESTANTS: Hey.
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Rob's gonna show you the squid.
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A great textural element
for the dish.
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Yep.
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We want a beautiful
silky squid noodle.
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Just gonna this head.
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Gently removing...the innards out.
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Just making sure, keeping
everything nice and intact
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so it doesn't make an inky mess.
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Yeah.
Yeah. (CHUCKLES)
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It's really important
to watch every hand movement,
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everything he does,
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It's actually quite technical and I
have to remember every single step.
188
00:08:00,160 --> 00:08:03,320
Next, you're gonna cut through
down to the thicker membrane.
189
00:08:03,320 --> 00:08:05,880
And just pull the knife up
at...at that point.
190
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You can feel it almost
with the knife.
191
00:08:08,640 --> 00:08:13,960
And by doing that, you're gonna keep
a nice bit of structure to the squid
192
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but also we're gonna be able
to pull this off in one hit.
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Yeah.
194
00:08:17,880 --> 00:08:22,000
Alright, the first is just to take
that seam down a little bit
195
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and that's gonna give you
a nice purchase
196
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to take the rest of the squid down.
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And it should just come off
in one go.
198
00:08:29,280 --> 00:08:30,840
How long's that gonna take us?
199
00:08:30,840 --> 00:08:34,160
I think that was four minutes or so.
You'll be right.
200
00:08:34,160 --> 00:08:36,600
Very quick. Yeah. Very impressive.
201
00:08:36,600 --> 00:08:38,360
Rob just made it look so easy.
202
00:08:38,360 --> 00:08:41,440
We're gonna try and get a 1mm noodle.
203
00:08:41,440 --> 00:08:44,720
But there's a lot of finesse
involved in all the elements.
204
00:08:44,720 --> 00:08:47,480
MARK: So we're just gonna cut them
horizontally, OK?
205
00:08:47,480 --> 00:08:49,320
The prep of the scallops.
PETER: Like that.
206
00:08:49,320 --> 00:08:50,320
RHIANNON: Yeah.
207
00:08:50,320 --> 00:08:51,320
Then the pipis.
208
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What we wanna do is open them up,
take them out,
209
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'cause you're gonna be heating them
in some clarified butter
210
00:08:55,680 --> 00:08:57,440
to get hot for the dish.
211
00:08:57,440 --> 00:08:58,920
The thickness of the eggplant.
212
00:08:58,920 --> 00:09:00,920
That's the sort of diameter
that you're looking at, guys.
213
00:09:00,920 --> 00:09:01,960
Yep.
OK.
214
00:09:01,960 --> 00:09:03,920
And around about
that sort of thickness.
215
00:09:03,920 --> 00:09:05,760
Down to the bacon.
216
00:09:05,760 --> 00:09:09,960
Best way to crisp this is in a hot
pan with another smaller pan on top.
217
00:09:09,960 --> 00:09:11,560
And then the peanuts.
218
00:09:11,560 --> 00:09:13,560
They have this natural stripe.
219
00:09:13,560 --> 00:09:15,160
And everything
has been thought about
220
00:09:15,160 --> 00:09:16,600
and integrated with each other.
221
00:09:16,600 --> 00:09:19,400
It all looks like
it's really, really intricate
222
00:09:19,400 --> 00:09:21,720
and that's something
that I'll have to focus on.
223
00:09:21,720 --> 00:09:24,720
OK, guys, so that's
all of the seafood prepared.
224
00:09:24,720 --> 00:09:26,800
Crispy bacon. Peanuts.
225
00:09:26,800 --> 00:09:30,000
The XO sauce,
just about perfect now.
226
00:09:30,000 --> 00:09:32,000
Let me show you
the consistency we're after.
227
00:09:32,000 --> 00:09:33,680
Oh, yep.
See how that's reduced down?
228
00:09:33,680 --> 00:09:35,080
DECLAN AND RHIANNON: Yeah.
OK.
229
00:09:35,080 --> 00:09:36,760
Glossy.
Beautiful.
230
00:09:36,760 --> 00:09:38,000
Exactly.
Yeah.
231
00:09:38,000 --> 00:09:40,360
We're going to strain it
232
00:09:40,360 --> 00:09:44,200
and we're going to add
a very small amount of xantana.
233
00:09:44,200 --> 00:09:47,560
OK, and we're doing this just
to emulsify it a little bit, OK?
234
00:09:47,560 --> 00:09:50,120
There's a lot to take in.
235
00:09:50,120 --> 00:09:51,920
I am chaos in the brain.
236
00:09:51,920 --> 00:09:55,120
The only thing that makes me
feel comfortable
237
00:09:55,120 --> 00:09:56,920
and at home is the XO sauce.
238
00:09:58,640 --> 00:10:00,000
Mark's gonna do the eggplant.
239
00:10:00,000 --> 00:10:02,000
From that hitting the fryer,
240
00:10:02,000 --> 00:10:03,880
you've got four minutes
to get everything else ready.
241
00:10:03,880 --> 00:10:05,400
OK. Cool.
OK?
242
00:10:05,400 --> 00:10:07,000
You've got the squid
and the scallops.
243
00:10:07,000 --> 00:10:09,040
We're gonna put them
into the butter bath.
244
00:10:09,040 --> 00:10:11,240
So now you need to keep
moving quickly.
245
00:10:11,240 --> 00:10:14,680
Put one on each plate and Rob's
gonna start layering the seafood.
246
00:10:14,680 --> 00:10:16,760
A little bit of squid.
A little bit of pipis.
247
00:10:16,760 --> 00:10:20,560
A scallop and then bacon and then
we're gonna repeat that process.
248
00:10:20,560 --> 00:10:22,880
So you can see all the elements
on top, OK?
249
00:10:22,880 --> 00:10:26,360
You've really gotta work fast
in these final minutes
250
00:10:26,360 --> 00:10:29,360
because the eggplant tempura
will go soggy,
251
00:10:29,360 --> 00:10:31,400
the seafood will be overcooked.
252
00:10:31,400 --> 00:10:33,200
So that's how it ends up.
253
00:10:33,200 --> 00:10:37,000
The plating is gonna be so important
to this dish.
254
00:10:37,000 --> 00:10:38,200
So there you go.
255
00:10:38,200 --> 00:10:39,480
You're gonna replicate
256
00:10:39,480 --> 00:10:42,920
our XO, pipi, squid and scallop
on crisp eggplant.
257
00:10:42,920 --> 00:10:44,880
Amazing.
Beautiful. Thank you so much.
258
00:10:44,880 --> 00:10:46,560
Thank you. Thank you, guys.
Oh, that's amazing.
259
00:10:46,560 --> 00:10:48,880
Oh, so good.
Cheers. Good luck, hey!
260
00:10:48,880 --> 00:10:50,360
Thank you.
So enjoy.
261
00:10:50,360 --> 00:10:52,680
Alright.
It is spectacular.
262
00:10:52,680 --> 00:10:54,360
Just how delicate.
263
00:10:54,360 --> 00:10:56,640
Everything serves its purpose
on the plate.
264
00:10:56,640 --> 00:10:58,120
So there's quite a few steps
265
00:10:58,120 --> 00:10:59,720
and you've gotta get
all the elements right
266
00:10:59,720 --> 00:11:01,280
but the presentation's very clean.
267
00:11:01,280 --> 00:11:02,280
Yeah.
268
00:11:02,280 --> 00:11:04,080
And then you've got
all the flavours and textures.
269
00:11:04,080 --> 00:11:07,600
It's an incredibly refined dish.
It's so refined.
270
00:11:07,600 --> 00:11:09,200
Yum.
OK, guys.
271
00:11:09,200 --> 00:11:11,000
I'm gonna see you back
in the MasterChef kitchen.
272
00:11:11,000 --> 00:11:12,000
Alright.
Good luck.
273
00:11:12,000 --> 00:11:14,000
Thanks, guys. See you later.
Yay. Can't wait. Thank you.
274
00:11:14,000 --> 00:11:15,480
See you, guys. Thank you.
275
00:11:30,080 --> 00:11:33,360
JOCK: Come on in.
Straight to your benches.
276
00:11:33,360 --> 00:11:35,280
Welcome back.
Thanks.
277
00:11:37,440 --> 00:11:39,080
How was that?
Awesome.
278
00:11:39,080 --> 00:11:41,880
Quick trip up to Sydney.
Yeah, very quick.
279
00:11:41,880 --> 00:11:44,120
Hopefully you were paying
close attention.
280
00:11:44,120 --> 00:11:45,480
Here's how it's gonna work.
281
00:11:45,480 --> 00:11:50,240
You'll have 2 hours and 15 minutes
to re-create Peter's dish.
282
00:11:50,240 --> 00:11:51,600
Wow.
283
00:11:51,600 --> 00:11:53,080
We want four perfect plates.
284
00:11:53,080 --> 00:11:55,080
One for each of us and, of course,
285
00:11:55,080 --> 00:11:57,800
one for Peter,
who's gonna join us shortly.
286
00:11:57,800 --> 00:12:02,680
The cook whose dish least resembles
Peter's...will be going home.
287
00:12:03,760 --> 00:12:07,600
This is the most important cook
of the competition so far.
288
00:12:07,600 --> 00:12:09,440
So take a deep breath.
289
00:12:09,440 --> 00:12:11,040
Focus.
290
00:12:11,040 --> 00:12:13,280
And remember what you learnt.
291
00:12:13,280 --> 00:12:15,200
Good luck.
292
00:12:15,200 --> 00:12:16,880
Your time starts now.
293
00:12:16,880 --> 00:12:19,680
(SUSPENSEFUL MUSIC)
294
00:12:28,880 --> 00:12:33,160
THEO: I hope my brain is good enough
to remember what Peter was cooking.
295
00:12:33,160 --> 00:12:35,440
You know, replicating that dish
296
00:12:35,440 --> 00:12:40,240
exactly as it should be,
um, yeah, is gonna be tough.
297
00:12:40,240 --> 00:12:43,760
But feeling good actually.
Um, I'm feeling confident.
298
00:12:43,760 --> 00:12:46,600
Um, just gotta keep my wits
about me today
299
00:12:46,600 --> 00:12:48,400
and not let the pressure get to me.
300
00:12:48,400 --> 00:12:51,880
BRENT: Go, Theo. Go, Deccy.
301
00:12:51,880 --> 00:12:56,040
Fully going off your memory,
this isn't your normal Pressure Test.
302
00:12:56,040 --> 00:12:57,800
This is on a whole nother level.
303
00:12:57,800 --> 00:12:59,200
Let's go, Deccy. Come on, mate.
304
00:12:59,200 --> 00:13:00,840
But cooking with seafood,
305
00:13:00,840 --> 00:13:03,320
it's definitely playing
to my strong points.
306
00:13:03,320 --> 00:13:07,360
First up, I'm just working
on this stock for that XO sauce.
307
00:13:07,360 --> 00:13:09,320
The pipis and spring onions
are in that.
308
00:13:09,320 --> 00:13:11,680
And now I'm just working
on my mise en place.
309
00:13:11,680 --> 00:13:15,000
It's absolutely crucial
to remember everything.
310
00:13:15,000 --> 00:13:16,480
If the measurements are wrong,
311
00:13:16,480 --> 00:13:18,960
it could throw off the balance
of the whole sauce.
312
00:13:18,960 --> 00:13:21,000
30 mils of oil.
313
00:13:23,000 --> 00:13:25,720
Have you cut up your shiitake
for the XO sauce yet?
314
00:13:25,720 --> 00:13:27,680
Nup.
I reckon it's 30g.
315
00:13:27,680 --> 00:13:30,080
30? It's too much?
I don't think it's 50. That's 30.
316
00:13:30,080 --> 00:13:31,560
Holy shit.
317
00:13:31,560 --> 00:13:33,920
I am really good
at trusting my instincts.
318
00:13:33,920 --> 00:13:37,680
This whole dish hinges on whether
I can remember those flavours.
319
00:13:37,680 --> 00:13:40,560
We believe we have the recipe
all in our heads
320
00:13:40,560 --> 00:13:43,160
but it's gonna come down
to, you know, taste
321
00:13:43,160 --> 00:13:45,480
and making sure
that you're balancing right.
322
00:13:45,480 --> 00:13:48,160
So, yeah, I think
we've all gotta use our instinct
323
00:13:48,160 --> 00:13:49,920
in this cook for sure.
324
00:13:49,920 --> 00:13:51,840
I reckon it is 50.
325
00:13:51,840 --> 00:13:53,440
You reckon?
Yep.
326
00:13:55,560 --> 00:13:59,400
Right now, all I'm thinking about
is quantities.
327
00:13:59,400 --> 00:14:01,800
There needs to be 15 ingredients
that go into this sauce.
328
00:14:03,760 --> 00:14:05,400
Eight. Nine.
329
00:14:07,560 --> 00:14:09,680
Honestly, there is
just so many things
330
00:14:09,680 --> 00:14:11,400
that I've gotta remember right now.
331
00:14:14,960 --> 00:14:16,720
I don't wanna make a mistake.
332
00:14:16,720 --> 00:14:18,880
So I'm gonna actually take my time.
333
00:14:18,880 --> 00:14:20,440
You've got a lot going on.
334
00:14:20,440 --> 00:14:23,000
There's squid, there's scallops,
there's pipis.
335
00:14:23,000 --> 00:14:28,080
But the XO sauce is, like, legit
the main thing for this dish.
336
00:14:28,080 --> 00:14:30,400
If you don't get the balance
and the XO sauce right,
337
00:14:30,400 --> 00:14:32,280
you don't have the dish.
338
00:14:32,280 --> 00:14:34,600
JOCK: Rhiannon.
G'day, fellas.
339
00:14:34,600 --> 00:14:36,400
You have to rely on
your instincts for this.
340
00:14:36,400 --> 00:14:38,200
100%. And what Peter showed us.
You know?
341
00:14:38,200 --> 00:14:40,440
No letters and numbers on a page.
Nup.
342
00:14:40,440 --> 00:14:42,440
It is literally
down to what you remember.
343
00:14:42,440 --> 00:14:44,120
And then your instincts take over.
100%.
344
00:14:44,120 --> 00:14:45,720
And I'm putting time into the sauce
345
00:14:45,720 --> 00:14:47,520
because, honestly,
that's where it's at.
346
00:14:47,520 --> 00:14:50,000
You're exactly right.
It all hangs on that sauce.
347
00:14:50,000 --> 00:14:51,360
But then, also,
348
00:14:51,360 --> 00:14:54,160
something that you need to be
very careful and mindful of,
349
00:14:54,160 --> 00:14:55,400
how much time you have.
350
00:14:55,400 --> 00:14:57,040
Yeah.
How fast you're moving.
351
00:14:58,240 --> 00:15:00,680
You can spend all the time
in the world on this sauce.
352
00:15:00,680 --> 00:15:01,720
Yep.
353
00:15:01,720 --> 00:15:03,560
But the seafood needs
to be cooked perfectly.
354
00:15:03,560 --> 00:15:04,560
Everything does.
355
00:15:04,560 --> 00:15:06,360
The eggplant needs to be
super crispy and delicious.
356
00:15:06,360 --> 00:15:08,120
If you don't have time
for everything else,
357
00:15:08,120 --> 00:15:10,960
it doesn't matter how good the sauce
is, you might be going home.
358
00:15:19,000 --> 00:15:23,920
(TENSE MUSIC)
359
00:15:23,920 --> 00:15:26,720
If you don't have time for
everything, you might be going home.
360
00:15:28,560 --> 00:15:30,200
Yeah. Thanks, guys.
Good luck, Rhiannon.
361
00:15:30,200 --> 00:15:32,680
Go, Rhi-Rhi.
Where did my spoons go?
362
00:15:32,680 --> 00:15:35,680
Every single element
needs to be perfect.
363
00:15:35,680 --> 00:15:38,960
So it's like,
"OK, work at pace, work calmly
364
00:15:38,960 --> 00:15:40,880
"and make sure
you get everything done."
365
00:15:40,880 --> 00:15:42,840
How you going, Deccy?
DECLAN: Good. How are you?
366
00:15:42,840 --> 00:15:44,680
Good, bud.
Alright.
367
00:15:46,920 --> 00:15:48,600
Today's a tough challenge.
368
00:15:48,600 --> 00:15:51,000
But we all seem to be on track.
369
00:15:51,000 --> 00:15:54,840
Peter was just saying,
"Bring this to a gentle simmer
370
00:15:54,840 --> 00:15:57,360
"and let this simmer
and reduce by half."
371
00:15:57,360 --> 00:15:59,320
(SNIFFS) Beautiful.
372
00:15:59,320 --> 00:16:02,240
We're all helping each other out
where we can.
373
00:16:02,240 --> 00:16:04,840
Do you strain this, Theo?
Strain what?
374
00:16:04,840 --> 00:16:08,040
Do we do it to half with the stuff?
We strain it twice at the end.
375
00:16:08,040 --> 00:16:10,520
At the end. Deccy, have you
figured out what that lemon's for?
376
00:16:11,600 --> 00:16:14,440
The lemon's for the aioli.
Oh, yeah.
377
00:16:14,440 --> 00:16:16,640
You want a squeeze of lemon.
That's a lot of lemon.
378
00:16:16,640 --> 00:16:19,040
But at the end of the day,
it is a competition
379
00:16:19,040 --> 00:16:22,280
and I need to move on
to the brown butter aioli.
380
00:16:22,280 --> 00:16:24,640
Brown butter.
Brown butter.
381
00:16:25,760 --> 00:16:27,400
Whoo-hoo-hoo-hoo!
382
00:16:27,400 --> 00:16:29,880
Peter really brought
that butter to the edge.
383
00:16:29,880 --> 00:16:34,880
It was nice and brown and then it had
that hint of confit garlic in there.
384
00:16:34,880 --> 00:16:39,360
Peter's was velvety and rich
and silky in texture.
385
00:16:39,360 --> 00:16:42,000
And that's what I've gotta
bring forward today.
386
00:16:45,400 --> 00:16:47,880
Taste, taste, taste.
387
00:16:49,760 --> 00:16:51,400
Are you happy with that?
388
00:16:51,400 --> 00:16:52,440
Beautiful.
389
00:16:52,440 --> 00:16:56,160
It's delicious. It's so
full-bodied and full of flavour.
390
00:16:56,160 --> 00:16:58,320
How's that, Rhi-Rhi?
Yum-ah!
391
00:17:00,360 --> 00:17:01,840
Where's the lid for it?
392
00:17:01,840 --> 00:17:06,000
I've finished my aioli.
I am loving the consistency of it.
393
00:17:06,000 --> 00:17:09,520
I'm loving the colour of it.
Oh, that's nice, Theo.
394
00:17:09,520 --> 00:17:12,320
I'm feeling quietly confident
about this dish.
395
00:17:12,320 --> 00:17:13,440
I've got this.
396
00:17:13,440 --> 00:17:16,600
We want four perfect plates
in an hour and a half.
397
00:17:16,600 --> 00:17:19,480
And guess what -
Peter Gilmore's in the house.
398
00:17:21,480 --> 00:17:23,120
There he is!
(ALL CHEER)
399
00:17:25,840 --> 00:17:27,040
Hey, guys.
400
00:17:29,320 --> 00:17:30,840
How you going?
Hey.
401
00:17:34,240 --> 00:17:35,280
OK.
402
00:17:35,280 --> 00:17:37,880
These are big...big squid, eh?
403
00:17:37,880 --> 00:17:39,920
Yeah, it is a big boy.
404
00:17:40,920 --> 00:17:43,640
RHIANNON: Preparing the squid
is a massive pressure point,
405
00:17:43,640 --> 00:17:46,160
because I bloody don't know
about squid.
406
00:17:46,160 --> 00:17:50,760
I remember Rob saying
that I needed to wipe it down.
407
00:17:52,560 --> 00:17:54,600
Slippery little sucker.
408
00:17:54,600 --> 00:17:55,800
Cut it down.
409
00:17:56,800 --> 00:17:58,000
BRENT: That's it, Deccy.
410
00:17:58,000 --> 00:18:01,040
You know your way around
a bloody knife and a seafood.
411
00:18:01,040 --> 00:18:02,240
RHIANNON: Turn it over.
412
00:18:02,240 --> 00:18:06,120
Slice it and rip the membrane off.
413
00:18:07,240 --> 00:18:08,360
Well done.
414
00:18:12,280 --> 00:18:14,760
(SIGHS) Yeah, I got it.
415
00:18:17,240 --> 00:18:19,200
(DRAMATIC MUSIC)
416
00:18:22,520 --> 00:18:23,880
ANDY: Declan got it.
417
00:18:23,880 --> 00:18:25,120
THEO: Alright.
418
00:18:25,120 --> 00:18:26,720
Um... (EXHALES)
419
00:18:28,200 --> 00:18:30,920
I'm really familiar with squid.
I really love squid.
420
00:18:30,920 --> 00:18:32,520
Do I pull from here?
421
00:18:33,560 --> 00:18:39,760
But I'm trying to think about Rob
peeling this squid at Bennelong.
422
00:18:39,760 --> 00:18:43,240
And...it's just escaping me.
423
00:18:44,640 --> 00:18:46,240
I just can't remember.
424
00:18:47,600 --> 00:18:49,160
RHIANNON: You right, Theo?
425
00:18:50,920 --> 00:18:52,960
Did you get it, Deccy?
I got it. You alright?
426
00:18:57,680 --> 00:18:59,880
It's just not working for me. I...
427
00:18:59,880 --> 00:19:02,240
At this point I'm thinking,
"Alright, I've got time.
428
00:19:02,240 --> 00:19:04,600
"Just keep working on this.
Just try and peel it."
429
00:19:05,600 --> 00:19:08,480
I'm just not getting it, though.
I can't figure it out.
430
00:19:09,800 --> 00:19:12,760
I don't understand.
Like, theirs come apart so easy.
431
00:19:12,760 --> 00:19:14,160
I can't get this off.
432
00:19:15,160 --> 00:19:18,720
Peter, this looks
absolutely stunning.
433
00:19:18,720 --> 00:19:20,760
Do you wanna sauce it? I can't wait.
Yeah, absolutely.
434
00:19:20,760 --> 00:19:23,120
MELISSA: God, it smells
incredible, doesn't it?
435
00:19:23,120 --> 00:19:24,120
Thank you.
436
00:19:25,680 --> 00:19:26,760
There we go.
437
00:19:26,760 --> 00:19:28,200
(CHUCKLES)
438
00:19:28,200 --> 00:19:29,440
Talk about the sauce, Pete.
439
00:19:29,440 --> 00:19:32,160
'Cause, like, I'm guessing
that's a huge part.
440
00:19:32,160 --> 00:19:34,560
It is. It's a massive part
of this dish.
441
00:19:34,560 --> 00:19:36,120
The secret ingredient there
442
00:19:36,120 --> 00:19:39,080
is I actually use
a fermented Korean chilli paste.
443
00:19:39,080 --> 00:19:40,320
Gotcha.
444
00:19:40,320 --> 00:19:43,720
And that gives it a really beautiful
umami boost and a depth of flavour.
445
00:19:43,720 --> 00:19:46,200
I love that. It is. It's just...
446
00:19:46,200 --> 00:19:48,680
Nice little bit of a glow.
Nice little bit of a glow.
447
00:19:48,680 --> 00:19:50,040
Oh, perfect.
Yeah, it's...
448
00:19:50,040 --> 00:19:52,520
It's delicious, Pete.
I expect nothing less.
449
00:19:52,520 --> 00:19:53,560
Thank you.
450
00:19:54,640 --> 00:19:55,760
RHIANNON: It's fiddly.
451
00:19:56,920 --> 00:20:00,640
This whole dish needs to be
a lot of multitasking.
452
00:20:00,640 --> 00:20:02,320
You can't just be stuck on one thing
453
00:20:02,320 --> 00:20:04,360
because there's only
2 hours and 15 minutes.
454
00:20:04,360 --> 00:20:06,520
So while I'm prepping the scallops,
455
00:20:06,520 --> 00:20:08,440
why not get some bacon on?
456
00:20:11,760 --> 00:20:14,840
DECLAN: Low and slow, baby.
Low and slow.
457
00:20:14,840 --> 00:20:17,480
So bacon's cooking away.
458
00:20:17,480 --> 00:20:18,680
XO simmering away.
459
00:20:18,680 --> 00:20:21,880
Squid. Scallops.
They're prepped in the fridge.
460
00:20:21,880 --> 00:20:24,000
Just slicing my eggplant now.
461
00:20:24,000 --> 00:20:26,280
Just really trying to work
on that mise en place.
462
00:20:26,280 --> 00:20:30,600
The eggplants that Peter had were
about 10-13 mil thick.
463
00:20:30,600 --> 00:20:32,880
I've gotta make sure
they're all uniform.
464
00:20:32,880 --> 00:20:36,120
But I really don't have time
to muck around.
465
00:20:36,120 --> 00:20:37,240
Oh!
466
00:20:37,240 --> 00:20:39,560
(CHUCKLES) Oh, shit!
467
00:20:39,560 --> 00:20:41,880
ANDY: Ooh, eggplant down.
468
00:20:43,640 --> 00:20:45,440
Take two on the eggplants.
469
00:20:45,440 --> 00:20:47,040
JOCK: I know it's been a big day,
470
00:20:47,040 --> 00:20:49,200
but the hardest bit is yet to come.
471
00:20:49,200 --> 00:20:50,920
You've only got one hour to go.
472
00:20:50,920 --> 00:20:52,560
Come on!
BRENT: Come on, guys, let's go!
473
00:20:52,560 --> 00:20:54,720
(ANDY CALLS OUT)
Go. Come on, Theo!
474
00:20:54,720 --> 00:20:56,560
Come on, Rhi. Deccy!
475
00:20:57,880 --> 00:20:59,880
Theo's still going on his squid.
476
00:20:59,880 --> 00:21:01,760
MELISSA: Yeah. I'm really worried.
477
00:21:03,960 --> 00:21:05,280
(SIGHS)
478
00:21:05,280 --> 00:21:07,160
DECLAN: You alright, Theo?
Nah.
479
00:21:07,160 --> 00:21:08,840
(EXHALES)
480
00:21:08,840 --> 00:21:11,160
25 minutes I've spent on this squid.
481
00:21:11,160 --> 00:21:14,800
Time's passing. I'm starting
to get even more stressed.
482
00:21:14,800 --> 00:21:16,800
(TENSE VIOLIN MUSIC)
483
00:21:25,640 --> 00:21:28,840
BRENT: Come on, Theo, mate.
Just keep going. Keep pushing.
484
00:21:31,800 --> 00:21:33,080
Good work, Rhi-Rhi.
485
00:21:33,080 --> 00:21:35,600
RHIANNON: So I've sliced
my scallops in half.
486
00:21:35,600 --> 00:21:37,720
I've also gotta cook my pipis.
487
00:21:38,880 --> 00:21:41,120
I've got that going.
I'm onto the squid.
488
00:21:41,120 --> 00:21:44,280
You know, I struggle to stay
in one thing at once.
489
00:21:44,280 --> 00:21:47,480
But today,
you've gotta be so careful.
490
00:21:49,560 --> 00:21:50,560
How's it taste, Deccy?
491
00:21:50,560 --> 00:21:51,960
DECLAN: It's getting there. Hoo!
492
00:21:51,960 --> 00:21:53,560
It's got that kick.
493
00:21:53,560 --> 00:21:57,560
I feel like I can't afford to stand
around and wait in a Pressure Test,
494
00:21:57,560 --> 00:21:59,400
so I'm multitasking.
495
00:21:59,400 --> 00:22:01,840
My XO sauce is bubbling away.
496
00:22:01,840 --> 00:22:03,840
I've got my bacon cooking.
497
00:22:03,840 --> 00:22:07,680
And I need to hit these pipis
in the pan with a splash of water
498
00:22:07,680 --> 00:22:09,320
so they open up a fraction.
499
00:22:09,320 --> 00:22:11,840
I've got everything under control.
500
00:22:11,840 --> 00:22:13,080
That bacon's sizzling.
501
00:22:14,920 --> 00:22:16,000
(NORTHERN ENGLISH ACCENT) Ooh!
502
00:22:16,000 --> 00:22:17,760
Couple of them
are a little bit crispy.
503
00:22:21,480 --> 00:22:22,960
Ooh, Deccy!
504
00:22:22,960 --> 00:22:25,320
Ooh!
Careful, mate.
505
00:22:25,320 --> 00:22:28,400
I'm watching Declan. He's starting
to make some silly mistakes.
506
00:22:28,400 --> 00:22:29,800
I'm getting really worried for him.
507
00:22:29,800 --> 00:22:33,280
My bacon's turned into charcoal.
(CHUCKLES) So I've...
508
00:22:33,280 --> 00:22:35,200
I've gotta get some more on.
509
00:22:35,200 --> 00:22:36,960
Just took my eye off it.
510
00:22:36,960 --> 00:22:40,400
So a little bit going on.
I gotta be a bit more careful.
511
00:22:40,400 --> 00:22:42,040
Declan.
Declan.
512
00:22:42,040 --> 00:22:43,840
Gents, how are you going?
How are you doing?
513
00:22:43,840 --> 00:22:46,760
Um...I'm just purging my pipis.
Yep.
514
00:22:46,760 --> 00:22:48,400
XO's cooking away.
515
00:22:48,400 --> 00:22:50,360
And that bit of bacon.
516
00:22:51,560 --> 00:22:53,240
Are these all...
Yeah, they're scrap.
517
00:22:53,240 --> 00:22:54,680
They're scrap.
Scrap metal.
518
00:22:54,680 --> 00:22:57,080
And then these are my good ones.
519
00:22:57,080 --> 00:22:59,040
You got a lot on the go.
Yeah.
520
00:22:59,040 --> 00:23:00,640
These are popping.
Yeah.
521
00:23:02,200 --> 00:23:04,160
Definitely overcooked.
522
00:23:04,160 --> 00:23:07,000
An overcooked pipi could be
the thing that sent you home.
523
00:23:09,400 --> 00:23:12,160
If you are doing something
that only takes a minute...
524
00:23:12,160 --> 00:23:14,040
Yeah.
525
00:23:14,040 --> 00:23:16,560
..be standing over it for a minute.
526
00:23:24,760 --> 00:23:28,720
(BIRDSONG)
527
00:23:28,720 --> 00:23:30,200
DECLAN: Definitely overcooked.
528
00:23:30,200 --> 00:23:32,800
Overcooked pipi could be
the thing that sent you home.
529
00:23:34,640 --> 00:23:36,240
Just be careful, man.
OK.
530
00:23:36,240 --> 00:23:40,440
This was a close call. So I'm gonna
work on one thing at a time.
531
00:23:40,440 --> 00:23:42,040
Good luck, Declan.
Keep moving, mate.
532
00:23:42,040 --> 00:23:44,200
I will. Thank you. Alright.
(OTHERS CLAP)
533
00:23:44,200 --> 00:23:46,520
I can't afford to make
any more mistakes.
534
00:23:46,520 --> 00:23:50,440
I've just got enough pipis
to do a second batch,
535
00:23:50,440 --> 00:23:52,760
but I've gotta watch this
like a hawk.
536
00:23:54,080 --> 00:23:55,640
RHIANNON: Where did I put my sieve?
537
00:23:57,280 --> 00:23:59,000
The pipis are done.
538
00:23:59,000 --> 00:24:03,800
Gotta pull them out and then just
get the little sac off the end.
539
00:24:03,800 --> 00:24:05,360
I've gotta slice the eggplant.
540
00:24:05,360 --> 00:24:08,840
Make sure that
all four look uniform.
541
00:24:08,840 --> 00:24:11,280
I'm feeling, like, weirdly calm.
542
00:24:14,120 --> 00:24:15,720
BRENT: Did you do the cut?
THEO: Huh?
543
00:24:15,720 --> 00:24:17,160
Did you do the cut?
Yeah.
544
00:24:17,160 --> 00:24:20,080
And then I should be able
to just pull it off, right?
545
00:24:21,160 --> 00:24:23,520
Maybe if I cut a bit more here?
546
00:24:23,520 --> 00:24:25,800
I'm still struggling
with this membrane.
547
00:24:25,800 --> 00:24:29,040
I can't peel it off. I'm, like,
losing my mind on this thing.
548
00:24:32,600 --> 00:24:37,960
From the demo, I remember them
holding down with some pressure
549
00:24:37,960 --> 00:24:40,520
and peeling back that squid.
550
00:24:41,920 --> 00:24:43,200
Ooh.
551
00:24:43,200 --> 00:24:44,600
There we go.
552
00:24:45,960 --> 00:24:47,960
You know, I think I've got it now.
I think...
553
00:24:47,960 --> 00:24:51,200
I think I know where I'm going,
so I try to give it another try.
554
00:24:51,200 --> 00:24:52,600
(SUSPENSEFUL MUSIC)
555
00:24:56,720 --> 00:24:57,800
(SIGHS)
556
00:24:57,800 --> 00:24:59,320
How far down did you guys cut?
557
00:24:59,320 --> 00:25:01,680
Did you do it like this?
That's the in...
558
00:25:01,680 --> 00:25:04,760
That's the inside of it.
You cut it like that and then pull?
559
00:25:04,760 --> 00:25:07,520
Yeah, so hold...use your cloths
and just get grip.
560
00:25:07,520 --> 00:25:09,720
And then just like...just like that.
So, yeah.
561
00:25:09,720 --> 00:25:11,800
You've just gotta get it
so you can rip it.
562
00:25:11,800 --> 00:25:12,800
Mm. OK.
563
00:25:12,800 --> 00:25:15,520
You just need a little bit
further through. Not much, though.
564
00:25:15,520 --> 00:25:17,640
(BRENT CLAPS) Theo, come on, mate.
565
00:25:17,640 --> 00:25:21,080
I'm watching Theo struggling.
566
00:25:22,320 --> 00:25:26,880
And at the same time, I can see the
clock and it is just ticking away.
567
00:25:26,880 --> 00:25:29,960
It sucks because he's looking up
at me, like, you know,
568
00:25:29,960 --> 00:25:32,080
I can throw him a Hail Mary
and help him.
569
00:25:32,080 --> 00:25:33,560
(SIGHS)
570
00:25:33,560 --> 00:25:35,160
Just take a breath, Theo.
571
00:25:35,160 --> 00:25:37,840
But nothing I can do up here
in the gantry.
572
00:25:37,840 --> 00:25:40,560
It's hard.
Can't get it.
573
00:25:40,560 --> 00:25:43,200
Why is this so hard for me?
574
00:25:43,200 --> 00:25:45,960
(EXHALES) I'm losing patience.
575
00:25:45,960 --> 00:25:47,880
I'm losing time.
(SIGHS)
576
00:25:47,880 --> 00:25:50,560
Why can't I get this?
Everything's getting away from me.
577
00:25:50,560 --> 00:25:52,280
I'm so frustrated.
578
00:25:54,160 --> 00:25:56,200
Come on, mate. You can do this.
579
00:25:56,200 --> 00:25:58,200
Like, seriously,
just take a deep breath.
580
00:25:58,200 --> 00:25:59,680
Do something else. Come back to it.
581
00:25:59,680 --> 00:26:02,160
It takes 30 seconds to cook.
Yeah.
582
00:26:02,160 --> 00:26:04,760
Righto. Do something else.
OK. Thanks.
583
00:26:04,760 --> 00:26:06,960
Keep going. Keep pushing.
584
00:26:06,960 --> 00:26:08,920
I start on my tempura batter.
585
00:26:08,920 --> 00:26:11,840
I've still gotta chop my eggplant.
Prep all the seafood.
586
00:26:11,840 --> 00:26:14,880
I've still gotta cook my pipis,
fry my bacon.
587
00:26:14,880 --> 00:26:16,840
And it's always in the back
of my mind,
588
00:26:16,840 --> 00:26:18,320
that squid's still waiting for me.
589
00:26:18,320 --> 00:26:20,560
BRENT: Good work, Theo.
590
00:26:20,560 --> 00:26:22,000
Oh, there's a bit going on.
591
00:26:22,000 --> 00:26:23,040
Oh, yeah.
592
00:26:23,040 --> 00:26:26,400
Theo just can't get
the membrane off the squid.
593
00:26:26,400 --> 00:26:29,080
Sounds like he needs a bit of
a win in some other element
594
00:26:29,080 --> 00:26:31,880
in order for him to then go back
with the right positive mindset
595
00:26:31,880 --> 00:26:34,680
to dominate
and get that membrane off.
596
00:26:34,680 --> 00:26:36,760
Yeah, the worst thing
that can happen for him
597
00:26:36,760 --> 00:26:38,240
is the domino effect, you know?
598
00:26:38,240 --> 00:26:40,560
You know when you make one mistake,
you normally make three?
599
00:26:40,560 --> 00:26:42,880
You see it happen so many times
in Pressure Tests.
600
00:26:42,880 --> 00:26:43,920
Yeah.
601
00:26:47,160 --> 00:26:49,760
THEO: I feel like
I'm just getting nowhere.
602
00:26:51,160 --> 00:26:52,240
BRENT: Oh!
603
00:26:53,400 --> 00:26:54,640
Oh, shit.
604
00:26:54,640 --> 00:26:56,160
Everything's going wrong.
605
00:26:57,160 --> 00:26:58,800
Have you got more pipis?
Yeah.
606
00:26:58,800 --> 00:27:00,040
Yeah, just ditch it.
607
00:27:01,240 --> 00:27:02,360
(WHISPERS INDISTINCTLY)
608
00:27:02,360 --> 00:27:06,360
You've only 30 minutes to finish
off all your elements. Let's go!
609
00:27:06,360 --> 00:27:09,800
Come on. Let's go, Declan!
Theo. Come on, Rhiannon.
610
00:27:12,240 --> 00:27:15,520
Half an hour to go
and, um, I've done everything,
611
00:27:15,520 --> 00:27:17,760
apart from clean these pipis.
612
00:27:17,760 --> 00:27:21,040
I gotta get my tempura batter done
and I've gotta peel my penis.
613
00:27:21,040 --> 00:27:24,960
My peanuts. (CHUCKLES)
I've gotta peel my peanuts.
614
00:27:24,960 --> 00:27:26,600
So, um, I'm on a good track
615
00:27:26,600 --> 00:27:28,400
and, you know, eyes on the prize.
616
00:27:30,280 --> 00:27:33,840
RHIANNON: Currently I'm working
on the tempura for the eggplant.
617
00:27:33,840 --> 00:27:35,760
I've got all my seafood
in the fridge.
618
00:27:35,760 --> 00:27:38,960
I've done my aioli.
My XO sauce is nearly done.
619
00:27:38,960 --> 00:27:42,080
I feel like everything's
gone pretty good so far.
620
00:27:42,080 --> 00:27:43,360
So I'm pretty happy.
621
00:27:43,360 --> 00:27:44,800
BRENT: Good work, Rhi-Rhi.
622
00:27:46,800 --> 00:27:49,400
THEO: My second batch of pipis
is done now.
623
00:27:49,400 --> 00:27:52,600
I've got my eggplant cut up.
I need to get back to this squid.
624
00:27:57,000 --> 00:27:59,040
And I'm still struggling.
625
00:28:00,480 --> 00:28:02,960
I'm going through
so many emotions in my head.
626
00:28:02,960 --> 00:28:04,840
(SOLEMN VIOLIN MUSIC)
627
00:28:04,840 --> 00:28:06,520
Come on, Theo, mate.
(THEO SIGHS)
628
00:28:06,520 --> 00:28:08,640
I can't do it. I can't do it.
629
00:28:08,640 --> 00:28:09,840
Shit!
630
00:28:09,840 --> 00:28:12,600
I'm starting to get angry.
I'm starting to get upset.
631
00:28:12,600 --> 00:28:14,080
Waste of time.
632
00:28:15,760 --> 00:28:17,560
DECLAN: You alright, Theo?
RHIANNON: You right, mate?
633
00:28:19,600 --> 00:28:22,080
THEO: I'm stuck in this
negative feedback loop.
634
00:28:24,800 --> 00:28:26,240
(THUMPS BENCH)
635
00:28:26,240 --> 00:28:28,440
I've put in so much work
in this competition,
636
00:28:28,440 --> 00:28:31,240
that it comes down to this, and
it just keeps playing on my mind.
637
00:28:32,320 --> 00:28:33,680
Take a deep breath, mate.
638
00:28:33,680 --> 00:28:35,440
Take a deep breath.
639
00:28:37,280 --> 00:28:38,520
The more you struggle,
640
00:28:38,520 --> 00:28:40,920
the more your emotions
are gonna get the better of you
641
00:28:40,920 --> 00:28:43,480
and you're just not gonna get
the right result.
642
00:28:43,480 --> 00:28:45,360
Righto?
Yep.
643
00:28:49,680 --> 00:28:52,160
Theo, I'm telling you right now,
644
00:28:52,160 --> 00:28:54,720
if you don't get out of
this headspace, you'll go home.
645
00:29:10,400 --> 00:29:12,640
Theo, I'm telling you right now,
646
00:29:12,640 --> 00:29:14,360
you have to take a deep breath.
647
00:29:14,360 --> 00:29:15,840
You have to park your emotions...
Yeah.
648
00:29:15,840 --> 00:29:18,240
..because that is
what will send you home.
649
00:29:18,240 --> 00:29:22,120
Not the squid, not anything else
but your emotions.
650
00:29:22,120 --> 00:29:24,400
So deep breaths.
651
00:29:24,400 --> 00:29:28,240
And this will happen, but it won't
happen the way that you're going.
652
00:29:29,480 --> 00:29:30,960
Thanks.
JOCK: Good luck, mate.
653
00:29:30,960 --> 00:29:33,000
Come on, Theo. You got this, bro!
654
00:29:34,720 --> 00:29:37,920
Being in a bad headspace sucks
and it's hard to get out of it.
655
00:29:37,920 --> 00:29:40,200
But I've gotta try.
656
00:29:40,200 --> 00:29:41,840
(EXHALES)
657
00:29:43,040 --> 00:29:47,200
DECLAN: My XO sauce is
at the consistency that I want.
658
00:29:47,200 --> 00:29:49,600
I strain it through a chinois,
659
00:29:49,600 --> 00:29:53,840
really pressing out as much of
that flavour and aromats that I can.
660
00:29:53,840 --> 00:29:56,560
I add a pinch of xanthan gum.
661
00:29:56,560 --> 00:29:59,120
I really wanna keep an eye
on stirring this
662
00:29:59,120 --> 00:30:00,600
so it doesn't all split.
663
00:30:00,600 --> 00:30:02,440
Let's go, Rhi-Rhi.
664
00:30:02,440 --> 00:30:04,880
Feeling good?
Thanks, buddy. Yeah, I'm going OK.
665
00:30:04,880 --> 00:30:06,400
Yep?
Yep.
666
00:30:06,400 --> 00:30:08,000
I'm straining the XO sauce.
667
00:30:08,000 --> 00:30:10,640
Looks good, Rhi.
Yeah.
668
00:30:10,640 --> 00:30:12,640
Looks...looks really vibrant.
669
00:30:12,640 --> 00:30:14,240
Tastes really nice.
Yeah?
670
00:30:14,240 --> 00:30:15,400
Yeah.
Tastes like his?
671
00:30:15,400 --> 00:30:16,400
Yep.
Yep?
672
00:30:16,400 --> 00:30:17,920
It's got the nice after-kick.
673
00:30:19,240 --> 00:30:22,480
I put a pinch of xanthan gum.
I whisk it in.
674
00:30:22,480 --> 00:30:24,560
And at this point, I'm just motoring.
675
00:30:24,560 --> 00:30:27,120
I've got to batter my eggplant.
676
00:30:27,120 --> 00:30:29,360
Eggplant needs to be super crispy.
677
00:30:29,360 --> 00:30:32,200
I've gotta get the peanuts on.
678
00:30:32,200 --> 00:30:36,120
Get my seafood cooked
in the butter bath and plate up.
679
00:30:36,120 --> 00:30:37,560
(CHUCKLES) Not much.
680
00:30:38,840 --> 00:30:39,880
(THEO EXHALES)
681
00:30:39,880 --> 00:30:41,360
Right.
682
00:30:46,760 --> 00:30:48,240
Theo.
683
00:30:48,240 --> 00:30:50,080
You need a hand? You good?
684
00:30:50,080 --> 00:30:51,720
Good?
Oh, yeah.
685
00:30:51,720 --> 00:30:54,120
If you like, mate.
Don't feel like you need to, though.
686
00:30:58,240 --> 00:31:00,760
Alright. Good? You've made the cut.
687
00:31:00,760 --> 00:31:02,280
Yeah.
Alright.
688
00:31:03,680 --> 00:31:06,520
So just start back a tiny bit.
689
00:31:06,520 --> 00:31:08,200
A legend.
Mm.
690
00:31:08,200 --> 00:31:09,440
Absolute legend.
691
00:31:10,600 --> 00:31:12,040
This is the side we flip, yeah?
692
00:31:12,040 --> 00:31:14,160
Yep. Yep. Yeah.
Then peel this side.
693
00:31:14,160 --> 00:31:17,200
So just work from the corner first.
694
00:31:17,200 --> 00:31:18,840
It's...
695
00:31:18,840 --> 00:31:20,680
The first bit's
the hardest part, yeah?
696
00:31:22,400 --> 00:31:25,240
Taking time,
showing him how to do it.
697
00:31:25,240 --> 00:31:26,680
OK. Alright.
698
00:31:26,680 --> 00:31:28,360
So see that?
Yep. Alright.
699
00:31:28,360 --> 00:31:30,120
Now keep pressure there
and pull back.
700
00:31:30,120 --> 00:31:31,600
Alright. Thanks, buddy.
OK.
701
00:31:32,600 --> 00:31:33,600
You got it.
702
00:31:34,720 --> 00:31:36,360
Don't push too hard with this.
OK.
703
00:31:36,360 --> 00:31:38,480
And with this hand,
keep it flat across.
704
00:31:38,480 --> 00:31:40,600
Oh, yeah, OK.
Yeah? And now move back there.
705
00:31:40,600 --> 00:31:42,480
Keep moving up, keep pulling.
706
00:31:42,480 --> 00:31:44,120
Nice, bro.
707
00:31:44,120 --> 00:31:46,960
You're right. Keep moving
and wiggling and pushing.
708
00:31:46,960 --> 00:31:49,720
Yep. Thanks, buddy. Legend.
709
00:31:49,720 --> 00:31:51,120
Can you see?
710
00:31:54,080 --> 00:31:55,880
He's just shown him how to do it.
711
00:31:55,880 --> 00:31:57,600
Well done, Declan.
You're a legend.
712
00:31:57,600 --> 00:31:58,960
That's big, mate.
713
00:32:04,120 --> 00:32:06,240
THEO: Declan, he's such a legend.
714
00:32:06,240 --> 00:32:07,960
Come on, Theo. You got this, mate.
715
00:32:10,880 --> 00:32:12,120
MELISSA: He'll get there.
716
00:32:12,120 --> 00:32:13,800
You got it, Theo?
717
00:32:13,800 --> 00:32:15,000
Yeah, it's coming, yeah.
718
00:32:15,000 --> 00:32:17,440
ANDY AND JOCK: Come on, mate.
BRENT: Let's go, Theo. Come on!
719
00:32:17,440 --> 00:32:19,120
ANDY: That's it.
720
00:32:19,120 --> 00:32:22,240
I start peeling back the squid
and it's coming.
721
00:32:22,240 --> 00:32:24,360
BRENT: Oh, my God!
722
00:32:26,200 --> 00:32:28,720
Slowly, slowly,
I'm finally getting it.
723
00:32:29,840 --> 00:32:30,840
And...
Oh!
724
00:32:30,840 --> 00:32:32,480
(GASPS)
725
00:32:34,000 --> 00:32:35,560
Yes!
726
00:32:35,560 --> 00:32:37,200
Boom!
Whoo!
727
00:32:38,200 --> 00:32:41,280
I finally pull off
that damn membrane.
728
00:32:41,280 --> 00:32:43,280
RHIANNON: Go, Theo!
Thanks, Deccy. Thanks, mate.
729
00:32:43,280 --> 00:32:45,680
You're a legend, mate. Thank you.
RHIANNON: Oh, that's awesome.
730
00:32:45,680 --> 00:32:48,280
I lost a lot of time
on that damn squid.
731
00:32:48,280 --> 00:32:50,480
I've got so much to do.
732
00:32:50,480 --> 00:32:52,600
I'm running out of time.
733
00:32:52,600 --> 00:32:55,360
No matter where you're at,
it's time to think about plating up.
734
00:32:55,360 --> 00:32:57,360
15 minutes to go!
735
00:32:57,360 --> 00:32:59,040
(JUDGES CLAP)
736
00:33:05,880 --> 00:33:07,640
DECLAN: Bada bing, bada boom!
737
00:33:07,640 --> 00:33:10,400
Peter's dish today was so tender
and delicate.
738
00:33:10,400 --> 00:33:14,400
So much is riding on the cook
of this seafood,
739
00:33:14,400 --> 00:33:15,920
so it has to be bang on.
740
00:33:18,440 --> 00:33:21,320
THEO: I'm worried
because there's so much finesse
741
00:33:21,320 --> 00:33:24,360
that needs to go into this dish,
but I don't have time.
742
00:33:24,360 --> 00:33:27,760
How long have I got, Brent?
Uh, you got...um...
743
00:33:27,760 --> 00:33:29,760
Eight. Eight minutes.
744
00:33:31,480 --> 00:33:32,720
I am so far behind.
745
00:33:34,360 --> 00:33:37,480
I'm working triple speed right now.
746
00:33:37,480 --> 00:33:39,480
I'm just going for it.
747
00:33:42,640 --> 00:33:44,480
Shaking like a leaf.
748
00:33:49,120 --> 00:33:50,560
Let's go, mate, come on.
749
00:33:50,560 --> 00:33:52,200
Thanks, brother. Let's do it.
750
00:33:52,200 --> 00:33:53,360
Let's...
751
00:33:54,360 --> 00:33:56,280
Guys, you've only got
three minutes left.
752
00:33:56,280 --> 00:33:57,800
Go for it!
Come on!
753
00:33:57,800 --> 00:33:59,040
Three minutes!
754
00:34:03,240 --> 00:34:05,720
DECLAN: The plating is so important
to this dish.
755
00:34:05,720 --> 00:34:09,600
On my eggplant,
I'm going squid, scallops and pipis,
756
00:34:09,600 --> 00:34:11,320
with some little bits of bacon.
757
00:34:11,320 --> 00:34:15,120
And then I'm finishing it off
with seven squirts of the aioli
758
00:34:15,120 --> 00:34:16,760
and time's running out.
759
00:34:16,760 --> 00:34:19,120
30 seconds!
760
00:34:21,080 --> 00:34:22,800
Ooh. Look at that.
761
00:34:22,800 --> 00:34:25,000
Beautiful XO sauce.
762
00:34:25,000 --> 00:34:28,120
RHIANNON: I'm pouring
my XO into jugs.
763
00:34:28,120 --> 00:34:30,200
Get 'em in, get 'em in, all of 'em.
764
00:34:30,200 --> 00:34:31,720
It smells amazing.
765
00:34:31,720 --> 00:34:33,160
But then...
766
00:34:35,040 --> 00:34:36,520
Far out, mate.
767
00:34:37,520 --> 00:34:38,520
How you going, Rhi-Rhi?
768
00:34:38,520 --> 00:34:40,840
I've just realised
the sauce has split.
769
00:34:40,840 --> 00:34:42,520
Oh, man,
770
00:34:42,520 --> 00:34:43,960
I can't fix it.
771
00:34:43,960 --> 00:34:45,280
It's too late.
772
00:34:45,280 --> 00:34:47,120
Here it is. 10...
773
00:34:47,120 --> 00:34:51,520
JUDGES: 9, 8, 7, 6,
774
00:34:51,520 --> 00:34:53,800
5, 4, 3,
775
00:34:53,800 --> 00:34:56,240
2, 1.
776
00:34:56,240 --> 00:34:57,640
That's it!
777
00:34:59,440 --> 00:35:00,960
(EXHALES)
778
00:35:00,960 --> 00:35:02,520
Thanks, buddy.
Take a deep breath.
779
00:35:02,520 --> 00:35:04,480
Thanks, mate.
All good. Did a good job.
780
00:35:04,480 --> 00:35:05,960
Thanks, mate. Love ya. Thank you.
781
00:35:05,960 --> 00:35:07,680
RHIANNON: Got it done, mate.
782
00:35:07,680 --> 00:35:08,880
THEO: Nah, didn't.
783
00:35:08,880 --> 00:35:10,040
You did a good job.
784
00:35:11,400 --> 00:35:13,000
Don't be angry at yourself.
785
00:35:19,080 --> 00:35:22,120
Yeah, it was tough. Lost my cool
halfway through the cook.
786
00:35:22,120 --> 00:35:24,280
Um, yeah, it was really difficult.
787
00:35:25,400 --> 00:35:26,880
I'm happy with the flavours.
788
00:35:26,880 --> 00:35:30,080
Um, the...XO sauce is really nice.
789
00:35:30,080 --> 00:35:33,080
Um, I didn't get it...the finesse
I wanted to in the end.
790
00:35:33,080 --> 00:35:34,760
Everything that is on there is good.
791
00:35:34,760 --> 00:35:37,600
Um, you know, I missed the flowers
and a few of the peanuts.
792
00:35:37,600 --> 00:35:39,080
I certainly hope this is enough
793
00:35:39,080 --> 00:35:40,880
to keep me in the competition,
but who knows?
794
00:35:40,880 --> 00:35:42,160
Yeah, it was tough.
795
00:35:48,800 --> 00:35:50,040
Good luck, mate.
Thanks, guys.
796
00:35:50,040 --> 00:35:51,520
Yeah, you got this, buddy.
797
00:35:51,520 --> 00:35:52,640
Whoa!
798
00:35:58,920 --> 00:36:00,480
Theo.
Hey, guys.
799
00:36:00,480 --> 00:36:01,560
Hey, mate.
Hey.
800
00:36:01,560 --> 00:36:02,560
Hi.
801
00:36:14,640 --> 00:36:16,120
Big day, huh?
802
00:36:16,120 --> 00:36:17,800
Yeah.
803
00:36:17,800 --> 00:36:20,920
You had your highs and lows there,
for sure. Talk me through that.
804
00:36:20,920 --> 00:36:22,760
Yeah, um...
805
00:36:22,760 --> 00:36:25,240
I lost my cool. Um...
806
00:36:29,120 --> 00:36:30,560
(SOFTLY) It's OK.
807
00:36:42,760 --> 00:36:50,680
NARRATOR: Get inspired
by our fabulous home cooks.
808
00:36:51,760 --> 00:36:55,200
(EMOTIVE MUSIC)
809
00:36:59,160 --> 00:37:00,920
(SOFTLY) It's OK.
810
00:37:05,920 --> 00:37:07,920
Theo, don't be too hard
on yourself, mate.
811
00:37:07,920 --> 00:37:09,960
We're all human.
We're all under pressure.
812
00:37:09,960 --> 00:37:11,440
Having to do new things like that.
813
00:37:11,440 --> 00:37:14,600
So it's not unusual to, you know,
get a bit flustered or...
814
00:37:14,600 --> 00:37:15,600
Yeah.
815
00:37:16,840 --> 00:37:19,960
I think seeing what you do up there
816
00:37:19,960 --> 00:37:22,760
and, you know,
being inspired by it all.
817
00:37:22,760 --> 00:37:24,720
Like, I wanna open a bakery
818
00:37:24,720 --> 00:37:27,000
but I think it's taken on
more than that now.
819
00:37:27,000 --> 00:37:29,120
Like, I get goosebumps
even now just talking about it.
820
00:37:29,120 --> 00:37:30,920
Like, it's, yeah... It's love.
821
00:37:32,440 --> 00:37:35,120
There's just so much -
as you saw in today's cook...
822
00:37:35,120 --> 00:37:36,120
JOCK: Yeah.
823
00:37:36,120 --> 00:37:37,840
..so much passion inside me, um...
824
00:37:39,680 --> 00:37:42,200
Alright, mate. It's time.
We're gonna taste it.
825
00:37:42,200 --> 00:37:43,520
Thanks, Theo. Well done.
Thanks. Thanks.
826
00:38:04,720 --> 00:38:08,600
There's obviously a few things
that are wrong in this dish.
827
00:38:08,600 --> 00:38:10,720
I think the problems
he had with the prep
828
00:38:10,720 --> 00:38:12,480
has really affected his final result.
829
00:38:12,480 --> 00:38:13,840
Couldn't agree more.
830
00:38:13,840 --> 00:38:16,840
The seafood's undercooked,
particularly the squid.
831
00:38:16,840 --> 00:38:20,000
Undercooked eggplant, peanuts,
flowers, both missing off mine.
832
00:38:20,000 --> 00:38:23,560
It's a shame because
had he not have lost it
833
00:38:23,560 --> 00:38:25,840
with himself preparing the squid,
834
00:38:25,840 --> 00:38:28,840
I feel as if that cost him
a lot more than just time.
835
00:38:28,840 --> 00:38:30,840
Yeah, unfortunately, yeah.
836
00:38:32,000 --> 00:38:34,560
Yeah, it was...it was hard
to watch Theo there for a bit.
837
00:38:34,560 --> 00:38:35,640
Yeah.
Um...
838
00:38:35,640 --> 00:38:37,800
You know, you never wanna see
someone go through that
839
00:38:37,800 --> 00:38:40,400
to the point where they're...
they're so upset with themselves.
840
00:38:40,400 --> 00:38:42,880
In saying that,
there's a lot of problems here.
841
00:38:42,880 --> 00:38:45,680
You know, he's done it all, apart
from the peanuts and the flowers,
842
00:38:45,680 --> 00:38:47,640
but nothing is really perfect.
843
00:38:47,640 --> 00:38:48,640
Mm-hm.
844
00:38:48,640 --> 00:38:50,680
And that's where he might be
in trouble today.
845
00:38:56,840 --> 00:38:58,680
Good luck, mate.
Good luck, bro.
846
00:39:01,080 --> 00:39:04,920
DECLAN: I'm inspired by what
Peter, Mark and Rob have done today
847
00:39:04,920 --> 00:39:08,880
and I can definitely see myself
following that food dream.
848
00:39:08,880 --> 00:39:10,400
Declan.
Hello.
849
00:39:10,400 --> 00:39:11,400
Hello.
How are ya?
850
00:39:11,400 --> 00:39:12,880
Hi.
Very good, thank you.
851
00:39:14,920 --> 00:39:15,920
Thank you.
852
00:39:21,880 --> 00:39:23,560
You're, like, peaking.
853
00:39:23,560 --> 00:39:24,960
(LAUGHS) I am.
854
00:39:24,960 --> 00:39:27,640
I think just seeing
the boys and Peter in the kitchen,
855
00:39:27,640 --> 00:39:30,880
it just really opened up my eyes
to the possibilities.
856
00:39:30,880 --> 00:39:34,200
I could definitely see myself
in a kitchen like that.
857
00:39:34,200 --> 00:39:35,760
I've always, like, thought,
858
00:39:35,760 --> 00:39:38,800
you don't work a day in your life
if you enjoy what you do,
859
00:39:38,800 --> 00:39:43,480
and I love food
and it can definitely take me places.
860
00:39:43,480 --> 00:39:47,600
You know, you definitely had
an air of confidence about you.
861
00:39:47,600 --> 00:39:50,040
Let's hope that this tastes like
a chef from Bennelong
862
00:39:50,040 --> 00:39:51,080
put it on the plate.
863
00:39:51,080 --> 00:39:52,840
Thank you, guys. Enjoy.
Well done, Declan.
864
00:39:52,840 --> 00:39:55,120
JOCK: Well done, mate.
Thank you, Peter. Thanks, Jock, Mel.
865
00:39:55,120 --> 00:39:58,080
ANDY: Looks pretty good.
Alright, put the sauce on.
866
00:40:20,080 --> 00:40:21,280
Yeah.
867
00:40:21,280 --> 00:40:23,720
Actually, you know,
every component's lovely.
868
00:40:26,520 --> 00:40:30,240
The sauce is really lovely and
the seafood's really well cooked.
869
00:40:30,240 --> 00:40:33,000
The pipis especially.
I'm glad he did them again.
870
00:40:33,000 --> 00:40:34,120
MELISSA: I agree.
871
00:40:34,120 --> 00:40:37,240
Overall, um, the flavours
are pretty damn good.
872
00:40:37,240 --> 00:40:39,400
He's done a pretty reasonable job,
that's for sure.
873
00:40:39,400 --> 00:40:41,240
One thing that I love about your food
874
00:40:41,240 --> 00:40:46,000
is that it is so delicate, precise,
romantic, beautiful.
875
00:40:46,000 --> 00:40:50,440
And it's a really tall order to ask
someone to try and replicate,
876
00:40:50,440 --> 00:40:53,720
but I think that he, you know,
did a really incredible job.
877
00:40:53,720 --> 00:40:57,280
I loved how soft and delicate
the eggplant was,
878
00:40:57,280 --> 00:40:59,280
compared to the crunch
on the outside.
879
00:40:59,280 --> 00:41:01,080
Beautiful seafood.
880
00:41:01,080 --> 00:41:03,680
And in the XO...is...is gorgeous.
881
00:41:03,680 --> 00:41:05,920
It had that warm glow
that you want...
882
00:41:05,920 --> 00:41:06,920
Absolutely.
..out of it.
883
00:41:06,920 --> 00:41:08,480
So I thought it was great.
884
00:41:10,080 --> 00:41:13,680
He's come in from day dot and said
he's a seafood guy and it shows.
885
00:41:13,680 --> 00:41:17,320
The squid, the pipis, the scallops,
all cooked perfectly.
886
00:41:17,320 --> 00:41:19,600
Look, it's not hard
to be inspired by you,
887
00:41:19,600 --> 00:41:22,360
let alone in your kitchen
with your team.
888
00:41:22,360 --> 00:41:25,320
Yeah, it sparked his imagination
of what he could do himself.
889
00:41:25,320 --> 00:41:28,120
I think we all witnessed
Declan find the thing
890
00:41:28,120 --> 00:41:30,240
that he came to
the MasterChef kitchen for.
891
00:41:30,240 --> 00:41:32,040
You know, that's such
a beautiful thing to see.
892
00:41:40,800 --> 00:41:43,680
RHIANNON: I cannot believe
that the XO sauce split.
893
00:41:43,680 --> 00:41:45,400
Go, Rhi-Rhi.
Good luck, Rhi-Rhi.
894
00:41:45,400 --> 00:41:46,560
Thanks, guys.
895
00:41:48,160 --> 00:41:51,160
I'm gutted. I'm so gutted.
896
00:41:51,160 --> 00:41:53,520
Here she is.
Hey.
897
00:41:53,520 --> 00:41:54,520
Hello.
Hello.
898
00:41:54,520 --> 00:41:56,120
Here you go, Peter.
Thank you.
899
00:42:00,280 --> 00:42:01,680
(SIGHS)
900
00:42:01,680 --> 00:42:06,880
Rhiannon, flying to Sydney
to stand in Bennelong
901
00:42:06,880 --> 00:42:09,920
with the Peter Gilmore,
what was it like?
902
00:42:09,920 --> 00:42:13,080
Epic. And, like, I'm legit stoked.
903
00:42:13,080 --> 00:42:14,640
(LAUGHS)
Like, that was...
904
00:42:14,640 --> 00:42:18,280
I feel like I've just lived
all my MasterChef dreams at once.
905
00:42:18,280 --> 00:42:19,520
Aww.
906
00:42:20,960 --> 00:42:23,840
Let's talk about this dish here.
Yep.
907
00:42:23,840 --> 00:42:24,880
And the cook.
908
00:42:24,880 --> 00:42:26,680
I had a vision
that I have the tweezers
909
00:42:26,680 --> 00:42:29,480
and I was gonna beautifully
place the flowers at the end.
910
00:42:29,480 --> 00:42:31,560
And you went, "Hoo!" (LAUGHS)
Yeah, pretty much. (LAUGHS)
911
00:42:31,560 --> 00:42:33,800
Get 'em on!
OK, so we'll taste now.
912
00:42:33,800 --> 00:42:35,880
Thank you. Thanks, guys. Enjoy.
Well done.
913
00:42:35,880 --> 00:42:37,400
Thank you.
Thanks, Rhi. Well done.
914
00:42:37,400 --> 00:42:38,560
Thank you.
915
00:42:38,560 --> 00:42:40,320
Alright.
916
00:42:41,320 --> 00:42:42,560
All pour?
917
00:42:43,640 --> 00:42:44,760
Oh!
918
00:42:44,760 --> 00:42:45,920
Oi!
919
00:42:47,480 --> 00:42:49,800
Completely separated.
920
00:42:51,840 --> 00:42:54,640
Ooh, this one's, like,
super oil slick.
921
00:42:55,840 --> 00:42:58,800
Oh, wow. You got a really split...
Mm.
922
00:43:10,600 --> 00:43:13,480
Completely separated.
923
00:43:13,480 --> 00:43:16,280
Ooh, this one's, like,
super oil slick.
924
00:43:16,280 --> 00:43:18,800
(TENSE MUSIC)
925
00:43:39,520 --> 00:43:41,760
One of the things that Rhiannon
is very good at
926
00:43:41,760 --> 00:43:43,240
is balancing a sauce.
927
00:43:43,240 --> 00:43:45,160
It tastes like yours,
it smells like yours,
928
00:43:45,160 --> 00:43:46,760
it just doesn't look like yours.
929
00:43:49,160 --> 00:43:53,200
Yeah, for me, the sauce
is...is not emulsified properly.
930
00:43:54,320 --> 00:43:55,920
But I agree with you,
the flavour's right.
931
00:43:55,920 --> 00:44:00,760
The eggplant was crisp,
which I think is really important.
932
00:44:00,760 --> 00:44:03,560
And I think the seafood
was cooked really well.
933
00:44:04,600 --> 00:44:06,760
Rhiannon, I think,
pounds flavour into food
934
00:44:06,760 --> 00:44:08,360
like no-one else in this kitchen.
935
00:44:09,360 --> 00:44:12,800
But because that sauce
isn't emulsified,
936
00:44:12,800 --> 00:44:16,920
it just doesn't give you
that beautiful satisfaction.
937
00:44:26,280 --> 00:44:27,720
I hate this part.
938
00:44:29,280 --> 00:44:30,360
Well, team.
939
00:44:30,360 --> 00:44:32,440
Peter Gilmore is renowned
940
00:44:32,440 --> 00:44:36,520
for setting some of the toughest
Pressure Tests in this kitchen.
941
00:44:38,000 --> 00:44:42,080
Peter, how impressed were you with
what you saw from these three today?
942
00:44:42,080 --> 00:44:44,720
Oh, it's super impressive.
943
00:44:46,400 --> 00:44:49,520
The fact that you only saw that dish
being run through once
944
00:44:49,520 --> 00:44:52,480
and you come back and you did it
all in the one day.
945
00:44:55,240 --> 00:44:57,120
You should all be really proud
of yourself.
946
00:45:02,920 --> 00:45:05,200
Today you had to trust your palate,
your instincts
947
00:45:05,200 --> 00:45:07,680
and, most of all, your memory.
948
00:45:07,680 --> 00:45:12,040
You had to bring us a dish
that mirrored a master's.
949
00:45:12,040 --> 00:45:15,280
And one of you, awfully close.
950
00:45:16,600 --> 00:45:18,080
The cook of that dish
951
00:45:18,080 --> 00:45:21,880
and the first contestant going
through to the semifinal today...
952
00:45:27,440 --> 00:45:28,840
..is Declan.
953
00:45:28,840 --> 00:45:30,120
RHIANNON: Yeah! Well done, buddy.
954
00:45:30,120 --> 00:45:31,360
Yeah! (LAUGHS)
955
00:45:31,360 --> 00:45:32,960
(JOYOUS MUSIC)
956
00:45:38,760 --> 00:45:41,760
Whoa, he's gone already.
I don't even get to talk to him.
957
00:45:41,760 --> 00:45:43,720
(ALL LAUGH)
958
00:45:43,720 --> 00:45:45,160
Bloody hell.
959
00:45:51,120 --> 00:45:53,600
(WHISPERS) Oh, good luck, buddy.
960
00:45:53,600 --> 00:45:54,920
Theo, Rhiannon...
961
00:45:55,920 --> 00:45:59,240
..unfortunately,
both of your dishes had flaws.
962
00:46:01,520 --> 00:46:04,240
Rhiannon, your XO sauce was split.
963
00:46:05,760 --> 00:46:07,520
But...
964
00:46:07,520 --> 00:46:09,920
..your seafood
was cooked beautifully.
965
00:46:12,600 --> 00:46:16,560
And the flavours of the dish,
as a whole, were well balanced.
966
00:46:17,560 --> 00:46:18,840
Thank you.
967
00:46:20,520 --> 00:46:22,000
Theo...
968
00:46:23,160 --> 00:46:26,520
..you spent a fair amount of time
on that squid today.
969
00:46:27,680 --> 00:46:30,600
And unfortunately
the dish suffered as a result.
970
00:46:31,880 --> 00:46:36,000
Both your eggplant and your seafood
were slightly undercooked.
971
00:46:38,280 --> 00:46:40,200
And it's because of that,
972
00:46:40,200 --> 00:46:43,200
I'm sorry, Theo,
that you're going home.
973
00:46:43,200 --> 00:46:44,640
Fair enough.
974
00:46:44,640 --> 00:46:45,960
Oh, buddy.
975
00:46:50,080 --> 00:46:52,040
(MURMURS)
976
00:46:52,040 --> 00:46:54,120
(SOFTLY) Get over there.
977
00:46:54,120 --> 00:46:55,560
(WHISPERS) Well done, buddy.
978
00:46:59,680 --> 00:47:00,960
JOCK: Oh, Theo.
979
00:47:00,960 --> 00:47:05,800
Throughout this competition, you've
blown us away time and time again.
980
00:47:05,800 --> 00:47:09,640
You've brought us some of the best
bread that we have ever seen.
981
00:47:11,640 --> 00:47:14,840
But it's not just your dough skills
that got you this far, mate.
982
00:47:14,840 --> 00:47:18,400
It's things like
the slow-roasted lamb shoulder,
983
00:47:18,400 --> 00:47:22,080
the peri-peri squid,
the kangaroo tacos.
984
00:47:22,080 --> 00:47:26,400
I could go on and on and on and on.
Thanks, mate.
985
00:47:26,400 --> 00:47:29,160
How would you describe your time
here in the MasterChef kitchen?
986
00:47:29,160 --> 00:47:32,880
Yeah, um... It's been a wild ride.
987
00:47:32,880 --> 00:47:36,760
The passion from bread spilled over
into the passion for food
988
00:47:36,760 --> 00:47:40,360
and that's probably why,
you know, I came undone today.
989
00:47:41,560 --> 00:47:43,680
You know, he's...
he's an angry little Greek...
990
00:47:43,680 --> 00:47:45,360
(OTHERS LAUGH)
But...
991
00:47:45,360 --> 00:47:46,960
But that's what you love about him.
992
00:47:46,960 --> 00:47:49,160
I tell you what,
if I could ever find a passion
993
00:47:49,160 --> 00:47:50,600
like he has a passion for bread,
994
00:47:50,600 --> 00:47:53,880
um, yeah, I'll...I'll be
a lucky man.
995
00:47:53,880 --> 00:47:56,520
You guys are all amazing.
Amazing people.
996
00:47:56,520 --> 00:47:59,240
Like, really, you know, Declan
helping me out today with the squid.
997
00:47:59,240 --> 00:48:01,560
You know, like,
you didn't have to do that.
998
00:48:03,240 --> 00:48:05,640
Theo, mate, for now,
it's time to say goodbye.
999
00:48:05,640 --> 00:48:07,960
Fair enough, guys.
Come on, brother.
1000
00:48:07,960 --> 00:48:10,120
(OTHERS CHUCKLE)
1001
00:48:10,120 --> 00:48:12,240
Well done, mate.
Yeah, thank you.
1002
00:48:12,240 --> 00:48:13,400
Thanks, guys.
1003
00:48:13,400 --> 00:48:14,880
Well done, mate.
Thanks, mate.
1004
00:48:14,880 --> 00:48:18,000
I've got so much passion and so much
drive in me to succeed after this.
1005
00:48:19,400 --> 00:48:21,640
All the best! I'm gonna miss you.
1006
00:48:21,640 --> 00:48:23,080
You're so amazing.
1007
00:48:23,080 --> 00:48:24,320
(OTHERS CLAP)
1008
00:48:24,320 --> 00:48:27,800
Give it up for Theo, everybody!
(ALL CHEER)
1009
00:48:27,800 --> 00:48:31,600
What I'm gonna do after this
is gonna be something epic.
1010
00:48:36,200 --> 00:48:38,880
NARRATOR: Tomorrow night
on MasterChef Australia...
1011
00:48:38,880 --> 00:48:41,640
Curtis Stone!
(ALL CHEER)
1012
00:48:41,640 --> 00:48:44,840
..a MasterChef favourite returns.
1013
00:48:44,840 --> 00:48:50,160
He sets a delicious challenge
that's not for the faint-hearted.
1014
00:48:50,160 --> 00:48:52,520
You guys are gonna have
to keep up with him.
1015
00:48:52,520 --> 00:48:54,520
Ooh!
DECLAN: Oh-oh.
1016
00:48:54,520 --> 00:48:55,760
And...
CURTIS: Stop messing around.
1017
00:48:55,760 --> 00:48:56,760
CONTESTANTS:
Yes, Chef!
1018
00:48:56,760 --> 00:48:59,320
..competing for
a huge advantage
1019
00:48:59,320 --> 00:49:00,520
in the semifinals...
1020
00:49:00,520 --> 00:49:02,400
Is everyone keeping up?
No.
1021
00:49:02,400 --> 00:49:03,880
..the stakes...
1022
00:49:03,880 --> 00:49:06,200
Oh, man!
..are massive.
1023
00:49:06,200 --> 00:49:07,640
DECLAN: I've
probably screwed up
1024
00:49:07,640 --> 00:49:10,000
the main element
of today's dish.
1025
00:49:14,800 --> 00:49:17,120
Captions by Red Bee Media
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