1 00:00:16,640 --> 00:00:18,400 CALLUM: Good to be back. 2 00:00:19,760 --> 00:00:21,360 ANDY: Morning, all! 3 00:00:22,640 --> 00:00:24,080 She's a mystery box day. 4 00:00:25,440 --> 00:00:27,480 Oh! POH: Hey, Jamie. 5 00:00:27,480 --> 00:00:29,320 Hey. 6 00:00:32,800 --> 00:00:35,040 Wow. It feels really strange 7 00:00:35,040 --> 00:00:37,320 to see only seven cooks standing in front of us. 8 00:00:39,320 --> 00:00:40,400 How's it feel? 9 00:00:40,400 --> 00:00:42,400 Pretty wild. Yeah. Strange. 10 00:00:42,400 --> 00:00:44,000 SARAH: Small. 11 00:00:44,000 --> 00:00:48,080 The seven of you got here by narrowly escaping eliminations, 12 00:00:48,080 --> 00:00:50,960 handling the heat in pressure tests 13 00:00:50,960 --> 00:00:55,120 or by securing immunity with outstanding dishes. 14 00:00:55,120 --> 00:00:57,920 Every cook has led to you being here today... 15 00:00:59,480 --> 00:01:01,400 ..ready to tackle whatever comes next. 16 00:01:02,880 --> 00:01:05,960 I have to say how proud I am. 17 00:01:08,320 --> 00:01:12,040 How far you've come, it's wonderful, it's fantastic. 18 00:01:13,480 --> 00:01:16,440 But you cannot rest 19 00:01:16,440 --> 00:01:23,400 because everything you do from now on can only help you, 20 00:01:23,400 --> 00:01:29,520 setting you up to the glorious grand finale. 21 00:01:31,480 --> 00:01:32,640 Righto, gang. 22 00:01:32,640 --> 00:01:38,840 You are some of the best cooks that this competition has ever seen, 23 00:01:38,840 --> 00:01:42,040 and you got here by thinking on your feet. 24 00:01:42,040 --> 00:01:46,800 And that is exactly what you're gonna have to do in this mystery box. 25 00:01:49,680 --> 00:01:52,760 I'm surprised you haven't smelt it already. 26 00:01:52,760 --> 00:01:54,040 Oh. SNEZ: What? 27 00:01:54,040 --> 00:01:55,240 No? 28 00:01:57,720 --> 00:01:59,880 Go on, lift your lids now. 29 00:02:01,600 --> 00:02:03,080 (CONTESTANTS EXCLAIM) 30 00:02:04,240 --> 00:02:05,400 That is garlic! 31 00:02:06,680 --> 00:02:07,800 Garlic. 32 00:02:07,800 --> 00:02:09,440 BEN: I love garlic. 33 00:02:10,680 --> 00:02:13,800 It's garlic! Oh, my God. I'm like, I want to sing. 34 00:02:13,800 --> 00:02:15,760 I want to just bite into it now. 35 00:02:15,760 --> 00:02:18,520 Snez, was that a victory clap? Garlic?! 36 00:02:18,520 --> 00:02:20,640 I mean, it's my favourite thing in the world. 37 00:02:20,640 --> 00:02:22,840 I have a massive love affair with garlic. 38 00:02:22,840 --> 00:02:26,440 And I really believe that garlic can change any dish 39 00:02:26,440 --> 00:02:28,680 from blah to wah. 40 00:02:28,680 --> 00:02:31,520 This ingredient is the key to unlocking 41 00:02:31,520 --> 00:02:34,000 a whole new world of flavour. 42 00:02:34,000 --> 00:02:37,800 Most cooks, they can't imagine life without it. 43 00:02:37,800 --> 00:02:43,720 And today we want seven dishes filled with explosive garlic goodness. 44 00:02:45,400 --> 00:02:49,040 But that is only half the challenge. 45 00:02:50,720 --> 00:02:51,880 LAURA: What's this thing? 46 00:02:51,880 --> 00:02:53,120 Ah! 47 00:02:53,120 --> 00:02:55,200 What is that thing? 48 00:02:55,200 --> 00:02:59,760 That little fun-size mystery box, it holds a mini surprise... 49 00:03:00,840 --> 00:03:04,560 ..one that we think is going to elevate your dish 50 00:03:04,560 --> 00:03:06,280 just as much as garlic. 51 00:03:08,360 --> 00:03:14,920 Whatever is under there must also be used in the making of your dish. 52 00:03:17,920 --> 00:03:19,480 And here's a bit of a curveball for you. 53 00:03:20,640 --> 00:03:24,440 You won't know what it is until 30 minutes into the cook. 54 00:03:24,440 --> 00:03:26,200 Wow. SNEZ: That's hard. 55 00:03:26,200 --> 00:03:27,600 DEPINDER: Oh, my gosh. 56 00:03:29,000 --> 00:03:30,920 We are giving you 75 minutes. 57 00:03:32,480 --> 00:03:34,360 The pantry and garden are open. 58 00:03:34,360 --> 00:03:36,640 Your finished dish must include 59 00:03:36,640 --> 00:03:40,680 both garlic and whatever's under that mini mystery box. 60 00:03:42,680 --> 00:03:44,280 You'll be happy to know, 61 00:03:44,280 --> 00:03:47,800 today we're looking for the top three dishes. 62 00:03:47,800 --> 00:03:49,640 Here we go. 63 00:03:49,640 --> 00:03:54,160 Cook one of those and you'll be going into tomorrow's pressure test for immunity. 64 00:03:55,840 --> 00:03:59,480 Let's get into it. Your time starts now. 65 00:03:59,480 --> 00:04:01,000 Come on! 66 00:04:05,280 --> 00:04:07,160 CALLUM: Everyone likes cooking with garlic. 67 00:04:07,160 --> 00:04:09,720 But what that means is everyone's gonna be cooking good dishes today, 68 00:04:09,720 --> 00:04:11,520 so it's going to be a high standard. 69 00:04:11,520 --> 00:04:13,280 Cal, I'm definitely going to take a few pinies. 70 00:04:13,280 --> 00:04:15,280 But there's not only garlic under this mystery box, 71 00:04:15,280 --> 00:04:17,160 there's a tiny little mystery box here 72 00:04:17,160 --> 00:04:18,880 that literally could be anything. 73 00:04:18,880 --> 00:04:21,880 It could be from Parmesan cheese to soy sauce to chocolate, 74 00:04:21,880 --> 00:04:24,320 who knows, and that's where the real risk is today. 75 00:04:27,880 --> 00:04:30,440 Strategy today is to have a lot of options with the garlic 76 00:04:30,440 --> 00:04:32,480 and be ready so that, when this thing comes off, 77 00:04:32,480 --> 00:04:34,720 I can pivot and make a dish that's going to pop with it. 78 00:04:34,720 --> 00:04:37,760 I'm just going to go for it and hopefully come up with an idea 79 00:04:37,760 --> 00:04:40,440 to use that ingredient under that mystery box. 80 00:04:40,440 --> 00:04:42,360 Hopefully it's not too crazy. 81 00:04:44,520 --> 00:04:46,280 Guys, garlic, I mean, 82 00:04:46,280 --> 00:04:48,560 can't live without it in the kitchen. 83 00:04:48,560 --> 00:04:49,760 This guy snacks on... 84 00:04:49,760 --> 00:04:52,240 Mate, you literally eat garlic for breakfast. 85 00:04:52,240 --> 00:04:53,880 I know. (EXHALES SHARPLY) 86 00:04:53,880 --> 00:04:55,920 Ugh! 87 00:04:55,920 --> 00:04:58,560 I think I'm glad today has a theme, garlic, 88 00:04:58,560 --> 00:05:01,240 and it will be interesting to see what they do with the garlic. 89 00:05:01,240 --> 00:05:02,560 Yes, yes. Yes. 90 00:05:02,560 --> 00:05:03,560 SNEZ: Garlic. 91 00:05:03,560 --> 00:05:05,280 Then we've got that little mini mystery box 92 00:05:05,280 --> 00:05:07,760 which they have to incorporate whatever is under there 93 00:05:07,760 --> 00:05:09,040 30 minutes into the cook, 94 00:05:09,040 --> 00:05:11,080 so it's a bit of strategy. 95 00:05:11,080 --> 00:05:13,800 Oh! Deary me. 96 00:05:13,800 --> 00:05:16,040 I think Laura's such an interesting one 97 00:05:16,040 --> 00:05:18,400 because she was so close to going home yesterday, 98 00:05:18,400 --> 00:05:20,640 and we saw how emotional she was. 99 00:05:22,360 --> 00:05:25,640 It made her realise you need to take every opportunity 100 00:05:25,640 --> 00:05:27,440 to not put yourself in that situation. 101 00:05:27,440 --> 00:05:28,760 Yeah, yeah. 102 00:05:28,760 --> 00:05:30,720 And today is a cook where you go for gold. 103 00:05:30,720 --> 00:05:34,440 You want to be in that top three so you can get a chance at immunity. 104 00:05:39,280 --> 00:05:41,560 Strategy - cook something incredible 105 00:05:41,560 --> 00:05:43,480 and add in whatever this ingredient may be. 106 00:05:45,360 --> 00:05:48,800 Today's a new day. Clean slate. It's my third time around. 107 00:05:48,800 --> 00:05:50,200 I know what it takes to get to the end. 108 00:05:50,200 --> 00:05:53,200 I need to make the smart decisions in order to get there. 109 00:05:53,200 --> 00:05:55,560 OK. Tell me what you're making and what's your strategy? 110 00:05:55,560 --> 00:05:59,040 Alright, so strategy is go hard and heavy on the garlic. 111 00:05:59,040 --> 00:06:02,720 That's going to come from confit garlic flavour throughout. 112 00:06:02,720 --> 00:06:05,600 So a really garlic-forward bagna cauda, 113 00:06:05,600 --> 00:06:07,280 a stuffed lamb saddle, 114 00:06:07,280 --> 00:06:09,760 a really nice, like, little jus to go with it. 115 00:06:11,360 --> 00:06:13,720 So very French, very classic. 116 00:06:13,720 --> 00:06:16,720 You're definitely leaning hard into a specific dish here. 117 00:06:16,720 --> 00:06:17,960 I think I'm good at pivoting. 118 00:06:17,960 --> 00:06:19,800 I think I can make a good decision under pressure. 119 00:06:19,800 --> 00:06:24,080 So I think if I start building the base of this dish really well, 120 00:06:24,080 --> 00:06:26,120 then I can add something 30 minutes in. 121 00:06:26,120 --> 00:06:27,400 Good luck. Thank you. 122 00:06:29,000 --> 00:06:31,680 Alright. I need to get my things on. 123 00:06:31,680 --> 00:06:34,400 I've got two main components I need to start early in this cook - 124 00:06:34,400 --> 00:06:37,120 building that flavour in that jus, 125 00:06:37,120 --> 00:06:38,800 but also prioritising that lamb saddle. 126 00:06:38,800 --> 00:06:42,000 I don't actually know how long it's going to cook for, 127 00:06:42,000 --> 00:06:45,040 but I want to wait until that mini mystery box is revealed, 128 00:06:45,040 --> 00:06:46,560 because if there is an ingredient in there 129 00:06:46,560 --> 00:06:49,320 I can highlight in that lamb, that's what I want to do. 130 00:06:51,560 --> 00:06:53,800 BEN: You're making more noise chopping than Jamie. 131 00:06:53,800 --> 00:06:55,360 (LAURA LAUGHS) 132 00:06:55,360 --> 00:06:56,880 What was that? Nothing! 133 00:06:56,880 --> 00:06:58,880 She's chopping louder than you do, man. 134 00:06:58,880 --> 00:07:01,560 More aggressively as well? Yeah, definitely. 135 00:07:04,320 --> 00:07:05,920 SNEZ: I feel great, actually. 136 00:07:05,920 --> 00:07:08,280 Seeing garlic, it's like everything I ever wanted. 137 00:07:08,280 --> 00:07:11,240 Growing up, actually, my family had a garlic farm, 138 00:07:11,240 --> 00:07:14,360 and we used to, like, make the little plaits 139 00:07:14,360 --> 00:07:16,160 and we would go to the market and sell them. 140 00:07:18,240 --> 00:07:20,200 This challenge is made for me, 141 00:07:20,200 --> 00:07:22,040 and I cannot fail. 142 00:07:22,040 --> 00:07:23,080 I cannot fail. 143 00:07:23,080 --> 00:07:26,160 My mom is watching and if she sees me fail on garlic, 144 00:07:26,160 --> 00:07:28,200 she'll be like, "Don't come back home." 145 00:07:28,200 --> 00:07:30,760 My mom cooks everything with garlic 146 00:07:30,760 --> 00:07:33,040 and this dish is actually her dish today. 147 00:07:33,040 --> 00:07:36,120 It's like a slow confit squid with garlic. 148 00:07:37,640 --> 00:07:39,680 So this is our Sunday day, Sunday dish, pretty much. 149 00:07:39,680 --> 00:07:41,080 This is a traditional dish. 150 00:07:41,080 --> 00:07:42,280 Whoo! 151 00:07:44,960 --> 00:07:48,280 To cook my squid, I'm gonna start very hot, 152 00:07:48,280 --> 00:07:49,880 quick sear to get a colour, 153 00:07:49,880 --> 00:07:53,960 chuck in lots of garlic - I mean a lot, a lot of garlic - 154 00:07:53,960 --> 00:07:57,120 and deglaze with white wine and lots of olive oil. 155 00:07:57,120 --> 00:07:58,320 This is gonna be yum. 156 00:07:58,320 --> 00:08:01,440 Then finish it off in the oven, low and slow. 157 00:08:01,440 --> 00:08:03,440 It cooks usually 45 minutes to an hour, 158 00:08:03,440 --> 00:08:06,760 until it's nice and tender so you can eat it with the spoon. 159 00:08:06,760 --> 00:08:08,840 OK. Bye-bye. Be good. 160 00:08:08,840 --> 00:08:12,200 And we just eat all from one pan. It's the best. 161 00:08:12,200 --> 00:08:13,560 How long you put them in? 162 00:08:13,560 --> 00:08:16,120 I cook them for, like, roughly 45 minutes. 163 00:08:16,120 --> 00:08:18,160 For the squid? Bloody hell. 164 00:08:18,160 --> 00:08:20,040 That's a long time, no? Yes. That's how my mum does it. 165 00:08:20,040 --> 00:08:21,760 You'll be surprised. I can't wait. 166 00:08:21,760 --> 00:08:23,480 Trust me, Chef. Honestly, I love to be surprised. 167 00:08:23,480 --> 00:08:25,200 (LAUGHS) 168 00:08:25,200 --> 00:08:28,440 I feel good, but I'm very worried with that little mini mystery box. 169 00:08:28,440 --> 00:08:30,080 What if it's something overpowering? 170 00:08:30,080 --> 00:08:33,960 Let's get ready for that shock surprise. 171 00:08:33,960 --> 00:08:37,000 Hopefully I can come up with a quick dish later. 172 00:08:37,000 --> 00:08:38,640 Fingers crossed something will work out. 173 00:08:40,120 --> 00:08:44,480 We're 15 minutes away from revealing what's under that mini mystery box, 174 00:08:44,480 --> 00:08:46,040 which means you've got one hour to go. 175 00:08:46,040 --> 00:08:47,640 SOFIA: Come on, let's go! Allez! 176 00:08:57,560 --> 00:09:00,040 CALLUM: With an unknown ingredient under this mystery box here, 177 00:09:00,040 --> 00:09:02,160 you've got to have a certain fluidity in your dish. 178 00:09:04,080 --> 00:09:06,440 So my strategy today is to cook a dish using chicken, 179 00:09:06,440 --> 00:09:11,120 because it's a protein that suits almost every kind of cuisine in the world. 180 00:09:11,120 --> 00:09:12,440 Hey, Callum. Callum! 181 00:09:12,440 --> 00:09:14,680 Hello, gang. How are you? Ah, the beautiful mind. 182 00:09:14,680 --> 00:09:16,480 What's going on with the strategy? 183 00:09:16,480 --> 00:09:18,720 Uh... Well, I guess, for today, 184 00:09:18,720 --> 00:09:20,720 because we've got this secret ingredient, 185 00:09:20,720 --> 00:09:22,160 we don't know what's going on here, 186 00:09:22,160 --> 00:09:24,880 I want to do a dish that's, um, loosey goosey enough 187 00:09:24,880 --> 00:09:27,480 that whatever's under there is going to seamlessly transition in. 188 00:09:27,480 --> 00:09:29,400 When someone says Callum, 189 00:09:29,400 --> 00:09:32,360 the words that come to mind are not exactly 'loosey goosey'. 190 00:09:32,360 --> 00:09:33,840 What's the loosey goosey? 191 00:09:33,840 --> 00:09:35,400 So I'm going to do chicken, 192 00:09:35,400 --> 00:09:37,120 the loosey goosiest protein of them all. 193 00:09:37,120 --> 00:09:38,120 Yep. 194 00:09:38,120 --> 00:09:39,840 I'm going to make a garlic veloute, 195 00:09:39,840 --> 00:09:41,160 which is happening here as well. 196 00:09:41,160 --> 00:09:42,320 You've got that base, 197 00:09:42,320 --> 00:09:44,280 you can sort of pivot in lots of different directions 198 00:09:44,280 --> 00:09:46,520 depending on what the ingredient is. 199 00:09:46,520 --> 00:09:49,040 Strategy 101 - tick. Yeah. 200 00:09:49,040 --> 00:09:51,560 I think you've left yourself a lot of room to pivot. 201 00:09:51,560 --> 00:09:53,360 Well done. Thanks, gang. 202 00:09:58,480 --> 00:10:00,360 SARAH: It's my third time in this kitchen, 203 00:10:00,360 --> 00:10:01,760 and I have a new goal this time. 204 00:10:01,760 --> 00:10:03,200 When I walk out, 205 00:10:03,200 --> 00:10:08,400 I want to be cooking dishes that could be sitting on my menu 206 00:10:08,400 --> 00:10:10,840 in my one-day-Michelin-star restaurant. 207 00:10:12,760 --> 00:10:14,360 And to get to that point, 208 00:10:14,360 --> 00:10:18,560 the only way to do it is to push myself outside my comfort zone. 209 00:10:18,560 --> 00:10:22,080 Nobody got a Michelin star by playing it safe. 210 00:10:22,080 --> 00:10:23,360 Hey, Sarah. Sarah! 211 00:10:23,360 --> 00:10:24,760 Hi. How's it going? 212 00:10:24,760 --> 00:10:26,400 Good. Straight into it. What are you gonna cook? 213 00:10:26,400 --> 00:10:30,120 Yes. So I'm making a garlic snot block. 214 00:10:30,120 --> 00:10:31,560 So... 215 00:10:31,560 --> 00:10:33,200 What?! 216 00:10:33,200 --> 00:10:34,400 Savoury. Savoury. 217 00:10:34,400 --> 00:10:37,720 So, hold on, hold on, hold on. So a snot block is a vanilla slice. 218 00:10:37,720 --> 00:10:40,200 Yes. An Aussie classic. 219 00:10:40,200 --> 00:10:42,760 Yes. So I'm going to do a spin on that. 220 00:10:42,760 --> 00:10:44,320 Why are you looking at me like that? 221 00:10:44,320 --> 00:10:45,560 I'm just trying to work this out. 222 00:10:45,560 --> 00:10:47,240 How is this thing going to come out? 223 00:10:47,240 --> 00:10:49,160 So, basically pastry... OK. 224 00:10:49,160 --> 00:10:50,240 ..chicken jelly. 225 00:10:50,240 --> 00:10:51,720 So I want to make a bit of a chicken broth, 226 00:10:51,720 --> 00:10:53,640 going to set that, 227 00:10:53,640 --> 00:10:56,880 and then layer of pastry and then garlic cream on top. 228 00:10:56,880 --> 00:10:59,240 But, um, yeah, garlic heavy. 229 00:10:59,240 --> 00:11:01,440 OK. Super interesting, Sarah. 230 00:11:01,440 --> 00:11:04,160 Just hopefully the mini mystery box doesn't ruin your plan. 231 00:11:04,160 --> 00:11:06,480 I know, I know. 'Interesting' is a good word. 232 00:11:06,480 --> 00:11:08,080 (ALL LAUGH) 233 00:11:08,080 --> 00:11:11,000 My biggest concern is this is very conceptual, 234 00:11:11,000 --> 00:11:14,520 and I still don't know what's underneath the mini mystery box... 235 00:11:14,520 --> 00:11:16,320 There is no plan B at all. 236 00:11:16,320 --> 00:11:19,040 ..so it is a bit of a tightrope. 237 00:11:19,040 --> 00:11:22,360 Whatever it is could definitely be the make or break of my dish. 238 00:11:36,360 --> 00:11:40,560 Today, I'm making my version of a savoury vanilla slice 239 00:11:40,560 --> 00:11:42,960 with garlic cream and some beautiful pastry. 240 00:11:42,960 --> 00:11:45,120 SNEZ: Sarah, did you say you're making dessert 241 00:11:45,120 --> 00:11:46,320 or did I just hear you...? 242 00:11:46,320 --> 00:11:47,440 No. Not dessert. 243 00:11:47,440 --> 00:11:48,960 (SNEZ LAUGHS) 244 00:11:48,960 --> 00:11:51,760 I'm roasting my chicken bones in the oven 245 00:11:51,760 --> 00:11:55,280 because I have this idea to make it into a sort of chicken jelly. 246 00:11:56,680 --> 00:12:00,360 But I do not know what's under this mini mystery box, 247 00:12:00,360 --> 00:12:04,920 so creating a highly conceptual dish is definitely a risk today. 248 00:12:04,920 --> 00:12:08,520 You're allowed to lift those mini mystery box lids 249 00:12:08,520 --> 00:12:09,520 in five minutes. 250 00:12:09,520 --> 00:12:11,000 It's coming! 251 00:12:14,320 --> 00:12:18,040 So you love garlic, yeah? Yep. I use it every day. 252 00:12:18,040 --> 00:12:21,600 So I'm going to do like a chilli garlic chicken curry 253 00:12:21,600 --> 00:12:25,440 in...like, in Hindi it's called lasooni murgh, 254 00:12:25,440 --> 00:12:28,960 because 'lasan' means 'garlic' and 'murgh' means 'chicken'. 255 00:12:28,960 --> 00:12:31,960 You know what? They laugh at me because I eat garlic raw... 256 00:12:31,960 --> 00:12:33,880 So does my dad. Can you say that again? 257 00:12:33,880 --> 00:12:35,640 (LAUGHS) Can you say that again? 258 00:12:35,640 --> 00:12:37,280 Yeah, we should eat garlic raw, everyone. 259 00:12:39,640 --> 00:12:41,920 Garlic - I love garlic, I use it all the time. 260 00:12:41,920 --> 00:12:43,280 Um... 261 00:12:43,280 --> 00:12:45,880 Just thinking about the best ways I can make it feature heavily 262 00:12:45,880 --> 00:12:48,480 in this dish, so I've got a kind of dish in mind. 263 00:12:48,480 --> 00:12:51,200 I'm gonna basically base it around garlic and cauliflower puree 264 00:12:51,200 --> 00:12:52,440 on the bottom. 265 00:12:52,440 --> 00:12:54,400 I can then cook that with various different proteins 266 00:12:54,400 --> 00:12:55,600 that are quick cooking. 267 00:12:55,600 --> 00:12:57,360 In the pantry, there's some amazing stuff in there. 268 00:12:57,360 --> 00:12:59,360 So I'm kind of going to decide that once I get to that point, 269 00:12:59,360 --> 00:13:01,400 but maybe fish, maybe quail, maybe... 270 00:13:01,400 --> 00:13:03,080 I don't know. We'll have to wait and see. 271 00:13:04,280 --> 00:13:06,160 I'm ready to pivot hard if I have to. 272 00:13:06,160 --> 00:13:07,240 Just waiting to see what that is 273 00:13:07,240 --> 00:13:08,840 so I can figure out how I'm going to use it. 274 00:13:08,840 --> 00:13:11,040 I mean, lemon or something would be lovely, obviously, parsley, 275 00:13:11,040 --> 00:13:12,840 but it's not going to be those, is it? Let's face it. 276 00:13:12,840 --> 00:13:14,400 SOFIA: Did you plan to use that cauli 277 00:13:14,400 --> 00:13:16,320 or did you just see the colour and go, "How can I not?" 278 00:13:16,320 --> 00:13:17,520 I saw it... Yeah, I'm gonna use it. 279 00:13:17,520 --> 00:13:18,600 No, no, it's so beautiful. 280 00:13:18,600 --> 00:13:20,440 I've never even seen one like that before. 281 00:13:20,440 --> 00:13:21,920 (GASPS) I know, right. 282 00:13:21,920 --> 00:13:24,400 Twisties! Broccoli. Twisties. 283 00:13:30,640 --> 00:13:31,640 JAMIE: Hmm. 284 00:13:32,720 --> 00:13:35,320 Today's mystery box is all about garlic 285 00:13:35,320 --> 00:13:38,240 and whatever is under that mini mystery box. 286 00:13:38,240 --> 00:13:40,680 I'm going 100% all-in 287 00:13:40,680 --> 00:13:44,240 on making the dish that I think works well with garlic. 288 00:13:44,240 --> 00:13:46,760 The strategy is cook something delicious. 289 00:13:46,760 --> 00:13:48,800 I know that whatever's under there is going to take 290 00:13:48,800 --> 00:13:51,960 a little bit of creativity to potentially pivot, 291 00:13:51,960 --> 00:13:54,320 but I'm just going to concentrate on making something tasty 292 00:13:54,320 --> 00:13:55,680 and then we'll pivot if we need to. 293 00:13:56,720 --> 00:14:00,480 I look back on the cook that I was in season six, 294 00:14:00,480 --> 00:14:04,440 and I was still sort of trying to figure out who I was as a cook 295 00:14:04,440 --> 00:14:06,720 and the kind of food that I really loved cooking. 296 00:14:07,720 --> 00:14:08,920 All this time later, 297 00:14:08,920 --> 00:14:10,760 I feel very comfortable in the kitchen, 298 00:14:10,760 --> 00:14:13,160 and I think when you're comfortable and you are relaxed, 299 00:14:13,160 --> 00:14:16,840 you can think freely and really be creative and push yourself. 300 00:14:18,840 --> 00:14:20,120 Hi, Jamie. Hello, Poh. 301 00:14:20,120 --> 00:14:21,800 Back in the game today. Back in the game. 302 00:14:21,800 --> 00:14:23,920 Tell me what you're making, and what's the strategy? 303 00:14:23,920 --> 00:14:26,920 Start with these beautiful, big, bold Spanish flavours, 304 00:14:26,920 --> 00:14:28,320 hope for the best. 305 00:14:28,320 --> 00:14:30,480 So I'm doing a beautiful fillet of flathead. 306 00:14:30,480 --> 00:14:31,520 Yeah. 307 00:14:31,520 --> 00:14:34,040 And then I'm going to basically make a mussel stock, reduce that. 308 00:14:34,040 --> 00:14:35,120 Serve it with 309 00:14:35,120 --> 00:14:37,760 a really heavy confit garlic and nduja beurre blanc. 310 00:14:37,760 --> 00:14:38,760 OK. 311 00:14:38,760 --> 00:14:40,320 Um, the reason I'm using nduja, 312 00:14:40,320 --> 00:14:42,720 and then I'll probably be pickling the mussels, 313 00:14:42,720 --> 00:14:45,160 is because garlic's a beautiful flavour, 314 00:14:45,160 --> 00:14:47,960 but you need big flavours to allow to pump more into it. 315 00:14:47,960 --> 00:14:48,960 Yes, yes, yes. 316 00:14:48,960 --> 00:14:50,560 So I want to use as much garlic as possible. 317 00:14:50,560 --> 00:14:51,800 See what happens. Sounds good. 318 00:14:51,800 --> 00:14:53,280 Alright, good luck, Jamie. Thank you. 319 00:14:54,480 --> 00:14:58,000 Having to change everything on the spot and make something work is 320 00:14:58,000 --> 00:15:01,000 what you do every day when you work in a kitchen. 321 00:15:01,000 --> 00:15:02,880 Stuff goes wrong all the time. 322 00:15:02,880 --> 00:15:05,600 You just have to take everything on board 323 00:15:05,600 --> 00:15:07,120 and then move forward. 324 00:15:10,560 --> 00:15:12,400 Everybody's very excited by garlic 325 00:15:12,400 --> 00:15:14,400 and there's definitely some strategy going on. 326 00:15:16,240 --> 00:15:18,760 So Callum's starting off with quite neutral ingredients. 327 00:15:18,760 --> 00:15:22,520 He's got a garlic veloute going. He's got chicken going. 328 00:15:22,520 --> 00:15:26,640 And he's essentially waiting to see until we lift those mini lids 329 00:15:26,640 --> 00:15:28,600 what the uh-uh is going to be. 330 00:15:28,600 --> 00:15:30,920 Yeah, it seems to be the two strategies. 331 00:15:30,920 --> 00:15:32,080 SNEZ: Check up on this. 332 00:15:32,080 --> 00:15:34,840 They're either going all-in and just committing to a specific dish... 333 00:15:34,840 --> 00:15:36,520 Oh, my God. It's so good. 334 00:15:36,520 --> 00:15:38,200 ..or they're kind of hedging their bets. 335 00:15:39,360 --> 00:15:41,520 But I... I'm a bit... 336 00:15:41,520 --> 00:15:43,640 I'm not sure about the all-in thing. 337 00:15:43,640 --> 00:15:45,960 I am too! Which is weird from you! 338 00:15:47,240 --> 00:15:49,960 Weird from you! Yeah, yeah. Weird. Weird. 339 00:15:53,320 --> 00:15:54,880 Everyone, listen up. 340 00:15:56,600 --> 00:15:59,160 It's been 30 minutes. 341 00:15:59,160 --> 00:16:03,160 It's time to find out what's under your mini mystery boxes. 342 00:16:03,160 --> 00:16:07,600 You can lift your lids - three, two, one, go! 343 00:16:09,000 --> 00:16:11,200 SNEZ: What? Rosemary! 344 00:16:12,680 --> 00:16:13,920 Thyme. 345 00:16:14,920 --> 00:16:17,480 Argh! Chives! 346 00:16:17,480 --> 00:16:19,280 What do you have? Mint. 347 00:16:19,280 --> 00:16:20,680 It's secateurs. 348 00:16:20,680 --> 00:16:22,640 You've got to use those secateurs 349 00:16:22,640 --> 00:16:26,160 to grab whatever ingredient you've been assigned from the garden. 350 00:16:26,160 --> 00:16:28,720 Ooh! 351 00:16:28,720 --> 00:16:31,760 Use that ingredient in your dish. 352 00:16:31,760 --> 00:16:33,200 We can work with coriander. 353 00:16:33,200 --> 00:16:38,200 Now, they may be late additions, but it shouldn't taste like it. 354 00:16:38,200 --> 00:16:39,640 So good. 355 00:16:39,640 --> 00:16:42,360 Start thinking, everyone. You've got 45 minutes to go! 356 00:16:51,560 --> 00:16:54,040 SARAH: Everyone has been given a different herb, 357 00:16:54,040 --> 00:16:55,680 and I got dill. 358 00:16:55,680 --> 00:16:56,880 Oh, that smells delicious! 359 00:16:56,880 --> 00:17:00,160 I think it goes so well with these flavours, 360 00:17:00,160 --> 00:17:02,440 but I want to take the time to actually think about 361 00:17:02,440 --> 00:17:06,800 how I'm going to incorporate this into my savoury vanilla slice. 362 00:17:06,800 --> 00:17:08,960 I really want one of those top spots today. 363 00:17:08,960 --> 00:17:10,600 Ooh. 364 00:17:13,920 --> 00:17:16,240 I got thyme as my mystery ingredient, 365 00:17:16,240 --> 00:17:17,440 which is very lucky. 366 00:17:17,440 --> 00:17:19,600 My plan today was to cook something really neutral, 367 00:17:19,600 --> 00:17:21,240 and I think that strategy has paid off really well 368 00:17:21,240 --> 00:17:23,000 because thyme works very well with garlic, 369 00:17:23,000 --> 00:17:24,920 works very well with chicken. 370 00:17:24,920 --> 00:17:26,200 So the dish I'm going to make today 371 00:17:26,200 --> 00:17:27,960 is a thyme and garlic stuffed chicken. 372 00:17:27,960 --> 00:17:29,720 I'm going to do it with kohlrabi dumplings 373 00:17:29,720 --> 00:17:31,000 and a garlic veloute. 374 00:17:32,000 --> 00:17:35,600 So I'm going to use thyme in with my garlic veloute. 375 00:17:35,600 --> 00:17:37,120 I'm going to make a little thyme oil as well. 376 00:17:37,120 --> 00:17:38,440 So, yeah, 377 00:17:38,440 --> 00:17:41,200 I'll be using garlic and thyme both three ways each. 378 00:17:41,200 --> 00:17:43,720 So I'm going to start making my farce. 379 00:17:43,720 --> 00:17:45,000 A farce is a minced mixture 380 00:17:45,000 --> 00:17:47,480 made from the leg of the drumstick meat 381 00:17:47,480 --> 00:17:49,200 with lots of garlic and thyme, 382 00:17:49,200 --> 00:17:53,280 and it's going to be stuffed underneath the chicken skin, 383 00:17:53,280 --> 00:17:54,360 so it's going to keep it nice 384 00:17:54,360 --> 00:17:55,920 and kind of moist and tender as it cooks. 385 00:17:55,920 --> 00:17:59,600 So I can only hope that I've got 'thyme' on my side. 386 00:17:59,600 --> 00:18:01,800 (GUFFAWS) 387 00:18:01,800 --> 00:18:04,040 So I got lemongrass under the box 388 00:18:04,040 --> 00:18:05,800 and I'm actually stoked with it. 389 00:18:05,800 --> 00:18:09,560 So I've marinated my chicken in, like, a whole heap of garlic, 390 00:18:09,560 --> 00:18:10,560 a little bit of ginger, 391 00:18:10,560 --> 00:18:12,800 and I've just added some lemongrass. 392 00:18:12,800 --> 00:18:14,640 I don't think I'm going to change anything 393 00:18:14,640 --> 00:18:17,760 because I think it fits perfectly into the chicken. 394 00:18:17,760 --> 00:18:19,760 I got mint. Uh... Pleased with that? 395 00:18:19,760 --> 00:18:21,440 Oh, I love mint, but, I mean, it's, um... 396 00:18:21,440 --> 00:18:23,440 With cauliflower? How are you going to manage that? 397 00:18:23,440 --> 00:18:25,520 The cauliflower is now going to be a very small part of the dish. 398 00:18:25,520 --> 00:18:26,560 Yeah. Yeah. So I think... 399 00:18:26,560 --> 00:18:28,680 It's a curried cauliflower, so the flavours are gonna be there. 400 00:18:28,680 --> 00:18:30,520 So mint goes with those flavours, I think, 401 00:18:30,520 --> 00:18:32,080 But I'm going to make the mint higher 402 00:18:32,080 --> 00:18:34,080 and leave the other flavours on the bottom. 403 00:18:34,080 --> 00:18:36,040 So this is going to be pan-fried scallops 404 00:18:36,040 --> 00:18:40,360 with curried cauliflower and cucumber tomato mint salad. 405 00:18:40,360 --> 00:18:42,880 It's not what I planned for but I think I can work with it. 406 00:18:42,880 --> 00:18:44,720 Freshness. OK. 407 00:18:44,720 --> 00:18:46,400 Yeah. So the mint is welcome? OK. 408 00:18:46,400 --> 00:18:48,480 Well, I mean, I've got no choice. (LAUGHS) 409 00:18:48,480 --> 00:18:50,080 I like that. Good spirit. 410 00:18:50,080 --> 00:18:52,360 Very good spirit. No point worrying about it. 411 00:18:52,360 --> 00:18:54,560 No discriminations. 412 00:18:54,560 --> 00:18:57,440 The biggest concern is that the mint is prominent enough 413 00:18:57,440 --> 00:18:59,080 and works with the rest of it. 414 00:18:59,080 --> 00:19:01,760 SNEZ: I got rosemary. Um... 415 00:19:01,760 --> 00:19:02,960 It's lovely. 416 00:19:02,960 --> 00:19:05,160 I'm happy with it. I love rosemary. 417 00:19:05,160 --> 00:19:07,640 I'm kind of happy, but I'm not happy. 418 00:19:07,640 --> 00:19:08,840 I'm really happy 419 00:19:08,840 --> 00:19:10,920 'cause the flavour is lovely with my dish, 420 00:19:10,920 --> 00:19:12,680 but it's so strong. 421 00:19:12,680 --> 00:19:14,240 This is my family recipe. 422 00:19:14,240 --> 00:19:16,280 If I put too much rosemary, 423 00:19:16,280 --> 00:19:17,400 you won't taste squid 424 00:19:17,400 --> 00:19:19,280 or you won't taste any garlic in there. 425 00:19:19,280 --> 00:19:21,000 So I'm thinking, 426 00:19:21,000 --> 00:19:23,120 how else can I incorporate this rosemary? 427 00:19:25,640 --> 00:19:26,720 So my strategy is 428 00:19:26,720 --> 00:19:29,520 I'm gonna quickly whip up some bread dough, 429 00:19:29,520 --> 00:19:31,520 and I'm going to focus on infusing rosemary 430 00:19:31,520 --> 00:19:33,480 as much as I can into my bread. 431 00:19:34,640 --> 00:19:36,040 Snez. Yes. 432 00:19:36,040 --> 00:19:38,560 Rosemary, how do you feel about that? I'm pretty happy. 433 00:19:38,560 --> 00:19:40,520 So I'm going to use it mainly with my bread, 434 00:19:40,520 --> 00:19:42,160 but I'm going to make it rosemary and garlic. 435 00:19:42,160 --> 00:19:44,160 It's going to be beautiful for dipping those sauces. 436 00:19:44,160 --> 00:19:46,120 Garlic, rosemary and squid go together... 437 00:19:46,120 --> 00:19:47,800 Yeah. ..it's just about how much. 438 00:19:47,800 --> 00:19:49,320 How much. Yeah. Good luck. 439 00:19:49,320 --> 00:19:50,680 Just get that right. Thank you. 440 00:19:50,680 --> 00:19:52,400 All about balance, Snez. Thank you. 441 00:19:53,600 --> 00:19:57,360 Alright, guys, you have 30 minutes to go. 442 00:20:00,800 --> 00:20:02,920 Sick. Alright, let's go. 443 00:20:03,960 --> 00:20:05,720 Oh, I'm feeling fabulous. 444 00:20:05,720 --> 00:20:10,080 Chives are the perfect addition to this dish. 445 00:20:10,080 --> 00:20:12,160 I feel like someone is watching over me today 446 00:20:12,160 --> 00:20:14,080 and I'm a very, very happy lady. 447 00:20:14,080 --> 00:20:19,440 I'm cooking a rolled lamb saddle, masala jus, and bagna cauda. 448 00:20:19,440 --> 00:20:22,560 OK. That was definitely good. 449 00:20:22,560 --> 00:20:25,640 My strategy was to wait until that mini mystery box 450 00:20:25,640 --> 00:20:28,320 was revealed before I stuff and roll the lamb. 451 00:20:28,320 --> 00:20:31,520 This is the perfect flavour that can get added into that dish. 452 00:20:31,520 --> 00:20:32,960 Chives are currently cooking down 453 00:20:32,960 --> 00:20:35,200 in that same pan these Warrigal greens were. 454 00:20:35,200 --> 00:20:37,960 I want to add the chives into that stuffing 455 00:20:37,960 --> 00:20:40,640 with those Warrigal greens and some of that confit garlic. 456 00:20:40,640 --> 00:20:42,560 So you're really infusing all those flavours 457 00:20:42,560 --> 00:20:43,720 throughout that lamb. 458 00:20:43,720 --> 00:20:45,360 You're going to be on time, yeah? Yes. 459 00:20:45,360 --> 00:20:46,640 When are you going...? 460 00:20:46,640 --> 00:20:48,200 When are you going to start to cook it? 461 00:20:48,200 --> 00:20:49,360 Hopefully in five minutes. Yeah. 462 00:20:49,360 --> 00:20:50,640 Hopefully. 463 00:20:50,640 --> 00:20:53,880 I just need to get this filling done and then we're on. 464 00:20:53,880 --> 00:20:55,080 OK. 465 00:20:57,160 --> 00:21:02,280 So yesterday I was in a black apron with Alana in the bottom two. 466 00:21:02,280 --> 00:21:06,040 I don't want to let myself get into that position again. 467 00:21:06,040 --> 00:21:08,760 So it's strive for immunity every single week. 468 00:21:12,280 --> 00:21:14,720 POH: Laura! You're cutting it really fine, lady. 469 00:21:14,720 --> 00:21:16,760 So fine. Do you reckon you can do it? 470 00:21:16,760 --> 00:21:18,360 Yep. OK. 471 00:21:18,360 --> 00:21:20,600 I know all the odds are against me. OK. 472 00:21:20,600 --> 00:21:22,560 I have to do it. 473 00:21:23,640 --> 00:21:25,040 The only thing is, 474 00:21:25,040 --> 00:21:28,160 I've never actually rolled a lamb before like this. 475 00:21:28,160 --> 00:21:31,080 And I don't actually know how long it's going to cook for. 476 00:21:31,080 --> 00:21:33,360 I know a regular rack of lamb, for me, 477 00:21:33,360 --> 00:21:35,640 could take about 20 minutes in the oven. 478 00:21:38,080 --> 00:21:39,240 I know I'm pushing it. 479 00:21:39,240 --> 00:21:42,320 I just need a miracle to pull this off. 480 00:21:42,320 --> 00:21:45,200 Laura, you need to get that lamb in the oven, lady. 481 00:21:45,200 --> 00:21:46,400 Oh, my God. 482 00:21:56,680 --> 00:21:59,520 Laura, you need to get that lamb in the oven, lady. 483 00:21:59,520 --> 00:22:01,880 Oh, my God. 484 00:22:01,880 --> 00:22:04,440 I feel like you're literally crossing your fingers 485 00:22:04,440 --> 00:22:06,560 and hoping for a miracle right now. 486 00:22:06,560 --> 00:22:08,720 Yeah, I think I'm striving 487 00:22:08,720 --> 00:22:11,000 for the absolute unachievable right now. But... 488 00:22:11,000 --> 00:22:13,120 Do you have a plan B? 489 00:22:13,120 --> 00:22:14,200 No. 490 00:22:14,200 --> 00:22:16,240 No, not at all. 491 00:22:16,240 --> 00:22:18,320 Even though this dish is all about the garlic, 492 00:22:18,320 --> 00:22:19,640 I'm pretty confident with the chives. 493 00:22:19,640 --> 00:22:21,800 I think that they sit right in that lamb. 494 00:22:21,800 --> 00:22:23,920 It's a perfect combination. 495 00:22:27,360 --> 00:22:28,680 Lamb's in. 496 00:22:28,680 --> 00:22:30,120 22 minutes to go, 497 00:22:30,120 --> 00:22:32,720 my lamb has finally gone into the oven 498 00:22:32,720 --> 00:22:34,880 and I am pushing my timings. 499 00:22:34,880 --> 00:22:36,720 I need to start making this bagna cauda. 500 00:22:38,440 --> 00:22:41,040 So a bagna cauda is a traditional Italian sauce 501 00:22:41,040 --> 00:22:42,880 that is comprised of anchovies, 502 00:22:42,880 --> 00:22:45,320 confit garlic and butter 503 00:22:45,320 --> 00:22:46,920 that you would usually actually serve 504 00:22:46,920 --> 00:22:48,320 with raw crudite vegetables. 505 00:22:48,320 --> 00:22:52,400 But for me, anchovies and lamb are just such good friends. 506 00:22:52,400 --> 00:22:54,640 And if I can pull this off, 507 00:22:54,640 --> 00:22:56,800 it's going to be an absolute winning combination. 508 00:22:56,800 --> 00:22:58,920 POH: You really are leaning into last minute. 509 00:22:58,920 --> 00:23:00,800 You are being a bit of a daredevil today. 510 00:23:00,800 --> 00:23:02,520 I know. I'm pulling a Poh. Yeah, you are. 511 00:23:02,520 --> 00:23:03,800 (LAUGHS) 512 00:23:05,120 --> 00:23:06,800 Are you going to skip your garlic today 513 00:23:06,800 --> 00:23:08,800 'cause we're going to be having...? Uh. 514 00:23:08,800 --> 00:23:10,160 Or you just have the extra garlic? 515 00:23:10,160 --> 00:23:11,240 I always have garlic, 516 00:23:11,240 --> 00:23:13,000 so it doesn't matter if it's extra or not. 517 00:23:13,000 --> 00:23:14,920 It's never enough, so... (LAUGHS) 518 00:23:17,640 --> 00:23:19,720 Making a bit of a mess, aren't I? How are you, Sarah? 519 00:23:19,720 --> 00:23:21,280 Are you pleased with your dill, yeah? 520 00:23:21,280 --> 00:23:23,160 I am, but I'm just making a bit of a mess, 521 00:23:23,160 --> 00:23:24,720 but I am pleased. 522 00:23:24,720 --> 00:23:27,120 I am so happy with dill. 523 00:23:27,120 --> 00:23:29,640 I think it's going to elevate the ingredients 524 00:23:29,640 --> 00:23:32,960 that I'm already using in my savoury vanilla slice. 525 00:23:32,960 --> 00:23:35,520 So I'm going to make dill salt. 526 00:23:35,520 --> 00:23:37,600 I'm going to add dill through my chicken jelly 527 00:23:37,600 --> 00:23:39,360 and make a dill oil as well. 528 00:23:41,920 --> 00:23:43,800 I've got my pastry in the oven. 529 00:23:43,800 --> 00:23:45,960 I've got my chicken ready to go. 530 00:23:45,960 --> 00:23:48,560 I've made my garlic cream. 531 00:23:48,560 --> 00:23:50,800 Cucumber, I've made a little dill cucumber here, 532 00:23:50,800 --> 00:23:52,640 which is going to go through the chicken jelly, 533 00:23:52,640 --> 00:23:56,280 which I'm going to set into these moulds. 534 00:23:56,280 --> 00:24:00,600 If I could win a top dish on such an inventive dish, 535 00:24:00,600 --> 00:24:03,200 that would mean the world to me. 536 00:24:03,200 --> 00:24:07,000 I think that, for me, this is why I'm back. 537 00:24:07,000 --> 00:24:08,600 Can't wait to see your crazy invention again. 538 00:24:08,600 --> 00:24:10,680 Oh, my God. (LAUGHS) 539 00:24:13,200 --> 00:24:16,600 OK, so we've done the big reveal of the mini mystery box, 540 00:24:16,600 --> 00:24:17,960 and they've all had to go to the garden 541 00:24:17,960 --> 00:24:19,440 and harvest an ingredient. 542 00:24:19,440 --> 00:24:20,960 Strategies, have they paid off? 543 00:24:20,960 --> 00:24:22,760 Oh, Callum was licking his lips. 544 00:24:22,760 --> 00:24:24,680 Yeah, he was stoked. Licking his lips. 545 00:24:24,680 --> 00:24:25,760 He got thyme. 546 00:24:26,840 --> 00:24:29,560 CALLUM: All the 'thyme' in the world, mate. 547 00:24:29,560 --> 00:24:31,240 Snez got rosemary. 548 00:24:31,240 --> 00:24:32,400 OK... 549 00:24:34,040 --> 00:24:37,000 She's doing this squid dish, and she's got confit garlic, 550 00:24:37,000 --> 00:24:39,640 and she's just worried that the flavours of rosemary 551 00:24:39,640 --> 00:24:40,840 are going to be overpowering. 552 00:24:40,840 --> 00:24:42,400 Yeah. But that's with her. 553 00:24:42,400 --> 00:24:44,320 If she backs herself, she should nail it. 554 00:24:45,760 --> 00:24:48,520 OK, let's see how we're going to do the bread. 555 00:24:48,520 --> 00:24:51,400 Alright, Laura. Worried. She's doing bagna cauda. 556 00:24:51,400 --> 00:24:53,640 She's doing lamb. She's stuffed it with chives, 557 00:24:53,640 --> 00:24:56,320 which is what her ingredient was. What are you worried about? 558 00:24:56,320 --> 00:24:59,920 She only just got the lamb in the oven at under 25 minutes. 559 00:24:59,920 --> 00:25:02,800 And she's... I think she's just crossing her fingers. 560 00:25:02,800 --> 00:25:04,200 I've got this. 561 00:25:04,200 --> 00:25:06,800 We've talked about time being the enemy of a lot of cooks, 562 00:25:06,800 --> 00:25:10,040 but we've seen what can happen in the last part of the cooks. 563 00:25:10,040 --> 00:25:12,160 Somehow they get this done. 564 00:25:13,640 --> 00:25:15,040 And these are like some of the best cooks 565 00:25:15,040 --> 00:25:16,160 that we've had in this kitchen, 566 00:25:16,160 --> 00:25:17,800 so...we're excited. 567 00:25:17,800 --> 00:25:19,400 Game on. Yeah. 568 00:25:19,400 --> 00:25:21,440 SARAH: This works... 569 00:25:21,440 --> 00:25:22,680 I don't know. 570 00:25:25,240 --> 00:25:27,760 JEAN-CHRISTOPHE: Holy moly! 12 minutes to go. 571 00:25:27,760 --> 00:25:29,520 (ALL CHEERING) 572 00:25:31,480 --> 00:25:32,640 Holy moly indeed! 573 00:25:37,080 --> 00:25:39,440 I'm trying not to use rosemary in too many things 574 00:25:39,440 --> 00:25:41,520 'cause it's quite strong and it can overpower a dish. 575 00:25:41,520 --> 00:25:44,640 I'm going to use it mainly in with my bread. 576 00:25:44,640 --> 00:25:47,920 My bread is ready to be baked with the rosemary salt. 577 00:25:47,920 --> 00:25:49,200 I take my squid out of the oven 578 00:25:49,200 --> 00:25:52,160 and I put it on the stove on the super low, 579 00:25:52,160 --> 00:25:55,240 so it's kind of still cooking slowly 580 00:25:55,240 --> 00:25:56,920 and I increase the temperature in my oven 581 00:25:56,920 --> 00:25:59,520 so the bread can cook as quick as possible. 582 00:25:59,520 --> 00:26:01,560 How long does your bread need, Snez? 10 minutes. 583 00:26:01,560 --> 00:26:03,640 I'm literally going in now. 584 00:26:03,640 --> 00:26:05,120 Yeah, it's really quick. 585 00:26:05,120 --> 00:26:06,760 The highest temperature. 586 00:26:06,760 --> 00:26:08,520 OK, so if you get it in now, 587 00:26:08,520 --> 00:26:11,040 you're giving yourself a minute and a half to plate. 588 00:26:11,040 --> 00:26:13,480 Yeah, as always. And pull it out of the oven. 589 00:26:13,480 --> 00:26:15,040 Yeah, I'll get it done. 590 00:26:17,000 --> 00:26:19,400 I love coriander. All of these deep, rich flavours, 591 00:26:19,400 --> 00:26:22,400 they can all absolutely work with coriander, so I'm pretty happy. 592 00:26:22,400 --> 00:26:25,840 I've literally managed to end up with an ingredient 593 00:26:25,840 --> 00:26:28,320 that fits straight into my dish. 594 00:26:28,320 --> 00:26:32,120 Today I'm making pan-seared flathead, 595 00:26:32,120 --> 00:26:33,440 some beautiful pickled mussels, 596 00:26:33,440 --> 00:26:37,320 some charry and roasty garlic and leek, 597 00:26:37,320 --> 00:26:39,040 as well as this nduja sauce 598 00:26:39,040 --> 00:26:40,920 that's just been building with flavour 599 00:26:40,920 --> 00:26:42,920 since the very beginning. 600 00:26:42,920 --> 00:26:46,000 Then I'm also going to make a coriander and chive oil. 601 00:26:46,000 --> 00:26:47,840 Alright. So that can go there. You can go there. 602 00:26:47,840 --> 00:26:49,520 That's ready to go. 603 00:26:49,520 --> 00:26:51,480 Getting coriander is actually 604 00:26:51,480 --> 00:26:53,160 the best thing that could have happened. 605 00:26:53,160 --> 00:26:54,480 It adds a freshness, 606 00:26:54,480 --> 00:26:58,640 but it also just creates a more cohesive plate of food. 607 00:26:58,640 --> 00:27:01,680 And I really hope I'm cooking tomorrow for immunity. 608 00:27:05,640 --> 00:27:07,000 You look so cool, by the way. 609 00:27:07,000 --> 00:27:10,320 Cool...cool on the on the surface, mate, not underneath. 610 00:27:13,440 --> 00:27:16,640 You guys are top seven for a reason. Bring it home. 611 00:27:16,640 --> 00:27:18,760 Five minutes to go. 612 00:27:21,320 --> 00:27:22,720 Where did the time go? 613 00:27:25,280 --> 00:27:27,200 JEAN-CHRISTOPHE: That smells lovely, by the way, Ben. 614 00:27:27,200 --> 00:27:28,200 Thank you, Chef. 615 00:27:31,040 --> 00:27:32,960 My chicken is in the oven. 616 00:27:32,960 --> 00:27:34,960 My thyme oil is done. 617 00:27:34,960 --> 00:27:37,640 I'm going to fold that through that garlic veloute 618 00:27:37,640 --> 00:27:38,800 right at the last second. 619 00:27:38,800 --> 00:27:40,680 I'm going to actually make 620 00:27:40,680 --> 00:27:42,880 some of these beautiful little kohlrabi dumplings. 621 00:27:45,320 --> 00:27:47,080 So the kohlrabi dumplings I'm making today 622 00:27:47,080 --> 00:27:48,760 are not dumplings containing kohlrabi. 623 00:27:48,760 --> 00:27:51,000 The actual skin of the dumpling, so to speak, 624 00:27:51,000 --> 00:27:53,360 is pickled kohlrabi. 625 00:27:53,360 --> 00:27:54,800 And then I've got a really lovely 626 00:27:54,800 --> 00:27:57,560 kind of chicken leg, mushroom and garlic mixture inside it. 627 00:27:57,560 --> 00:27:59,560 So I'm using the garlic from the original mystery box 628 00:27:59,560 --> 00:28:00,800 in a couple of different ways here. 629 00:28:09,160 --> 00:28:11,480 The timer goes off for the lamb, I pull it out 630 00:28:11,480 --> 00:28:14,000 and fingers and toes are all crossed. 631 00:28:22,600 --> 00:28:24,360 Ah, it's so raw! 632 00:28:28,320 --> 00:28:30,640 Oh, my gosh, I don't know why I've done this to myself. 633 00:28:43,400 --> 00:28:45,160 Ah, it's so raw! 634 00:28:47,880 --> 00:28:49,560 I'm going to cook a piece in the pan 635 00:28:49,560 --> 00:28:52,000 and cook the rest of it through like that. 636 00:28:52,000 --> 00:28:53,600 It's the only option I have right now. 637 00:28:53,600 --> 00:28:54,720 Literally my only option. 638 00:28:54,720 --> 00:28:57,040 I refuse to put up something raw. 639 00:28:57,040 --> 00:28:59,520 I refuse to leave it off the plate completely. 640 00:28:59,520 --> 00:29:03,240 There's garlic and those chives throughout that lamb. 641 00:29:03,240 --> 00:29:05,120 I'm doing anything that I can 642 00:29:05,120 --> 00:29:08,440 to make sure this lamb is blushing pink on that plate. 643 00:29:10,920 --> 00:29:12,640 Two minutes, everybody. 644 00:29:17,320 --> 00:29:20,800 SARAH: So for my savoury vanilla slice 645 00:29:20,800 --> 00:29:22,880 I want to give it a slightly elevated look to it, 646 00:29:22,880 --> 00:29:25,560 but I definitely want those clear layers. 647 00:29:25,560 --> 00:29:27,880 I want the pastry at the base. 648 00:29:27,880 --> 00:29:30,600 My garlic cream in the centre. 649 00:29:30,600 --> 00:29:32,280 Another layer of pastry. 650 00:29:32,280 --> 00:29:34,480 Then I want my chicken jelly, 651 00:29:34,480 --> 00:29:37,120 which is loaded up with the cucumber dill. 652 00:29:37,120 --> 00:29:38,880 A little dill salt on the outside. 653 00:29:40,120 --> 00:29:42,600 It's most definitely a conceptual dish, 654 00:29:42,600 --> 00:29:44,680 but I'm here to push myself 655 00:29:44,680 --> 00:29:48,240 and I'm going to push until the last second. 656 00:29:48,240 --> 00:29:49,520 One minute. 657 00:29:49,520 --> 00:29:52,800 Oh, my God, please hurry up. 658 00:29:52,800 --> 00:29:55,200 My bread is not going to be cooked. 659 00:29:55,200 --> 00:29:56,560 Come on, bread. 660 00:29:56,560 --> 00:29:58,440 This has to work. 661 00:29:58,440 --> 00:30:00,920 I mean, I'm so proud of this dish 662 00:30:00,920 --> 00:30:03,960 and it's one of my favourite family favourites. 663 00:30:03,960 --> 00:30:05,120 I kind of waited too long 664 00:30:05,120 --> 00:30:07,240 to increase the oven to the highest temperature. 665 00:30:07,240 --> 00:30:08,320 I'm a bit panicky here 666 00:30:08,320 --> 00:30:10,600 'cause that bread is really important for me. 667 00:30:10,600 --> 00:30:12,400 I need this bread to work 668 00:30:12,400 --> 00:30:16,160 because bread is a main carrier of that rosemary, 669 00:30:16,160 --> 00:30:18,480 and also you need that scoopy element 670 00:30:18,480 --> 00:30:19,760 to soak up the sauce. 671 00:30:21,720 --> 00:30:25,440 I quickly put it on the hot pan and I'm just gonna torch next to me, 672 00:30:25,440 --> 00:30:28,160 so I'm torching it to give it a little bit of char. 673 00:30:28,160 --> 00:30:29,360 Ohhhhh! 674 00:30:30,480 --> 00:30:32,720 Time's up in 10... 675 00:30:32,720 --> 00:30:35,680 JUDGES: Nine, eight, seven, 676 00:30:35,680 --> 00:30:39,120 six, five, four, 677 00:30:39,120 --> 00:30:42,600 three, two, one. 678 00:30:42,600 --> 00:30:43,840 That's it. 679 00:30:45,080 --> 00:30:46,080 Oh! 680 00:30:48,160 --> 00:30:50,160 What a crazy cook, eh? Well done, mate. 681 00:30:50,160 --> 00:30:52,040 Oh, well done, mate. 682 00:30:52,040 --> 00:30:55,600 How'd you go? I don't know if it's cooked. 683 00:30:55,600 --> 00:30:56,800 I can't tell you. 684 00:30:56,800 --> 00:31:00,000 Today was a great cook. Like, don't get me wrong, 685 00:31:00,000 --> 00:31:01,920 I feel like I nailed the actual mystery box ingredients, 686 00:31:01,920 --> 00:31:03,640 but it's the lamb that could, uh, 687 00:31:03,640 --> 00:31:07,280 put me not in the race at this top three. 688 00:31:11,680 --> 00:31:15,120 Today you had to use garlic as well as something extra 689 00:31:15,120 --> 00:31:18,400 from the MasterChef garden in your dish. 690 00:31:18,400 --> 00:31:21,640 There are only three spots at the top up for grabs, 691 00:31:21,640 --> 00:31:24,280 and a shot at immunity is on the line. 692 00:31:26,920 --> 00:31:29,240 Let's see who's done enough to lock it down. 693 00:31:29,240 --> 00:31:31,920 We'd like to taste your dish, Jamie. 694 00:31:31,920 --> 00:31:33,640 (APPLAUSE) 695 00:31:35,760 --> 00:31:37,720 JAMIE: I feel really good with this cook today. 696 00:31:37,720 --> 00:31:39,360 I've liberally used garlic. 697 00:31:39,360 --> 00:31:42,240 I've utilised the coriander in simple but effective ways. 698 00:31:43,480 --> 00:31:44,640 I think it looks great 699 00:31:44,640 --> 00:31:46,240 and it's definitely something I'd want to eat. 700 00:31:46,240 --> 00:31:47,840 Jamie, what's your dish, mate? 701 00:31:47,840 --> 00:31:50,160 I've made a pan-seared flathead 702 00:31:50,160 --> 00:31:52,480 with confit and charred leek, 703 00:31:52,480 --> 00:31:55,520 some leek hay, pickled mussels, 704 00:31:55,520 --> 00:31:57,880 and then nduja and mussel sauce. 705 00:31:57,880 --> 00:31:59,760 Jamie, what was your strategy today? 706 00:31:59,760 --> 00:32:02,960 Strategy for me today was to play into the garlic, 707 00:32:02,960 --> 00:32:05,680 worry about that first and then pivot if I have to. 708 00:32:05,680 --> 00:32:07,920 As far as I'm concerned, at this stage of the competition, 709 00:32:07,920 --> 00:32:10,080 it's all about building big flavours. 710 00:32:10,080 --> 00:32:11,760 And if that's a risk 711 00:32:11,760 --> 00:32:14,040 because you have to change things halfway through, 712 00:32:14,040 --> 00:32:15,360 then so be it. 713 00:32:15,360 --> 00:32:17,600 But I'd rather have something that I'm happy with 714 00:32:17,600 --> 00:32:19,080 and make decisions on the fly. 715 00:32:19,080 --> 00:32:21,160 And do you think it paid off? I think so. 716 00:32:21,160 --> 00:32:23,520 I did get lucky 'cause my herb was coriander, 717 00:32:23,520 --> 00:32:26,480 and that can work quite well with all of those flavours as well. 718 00:32:26,480 --> 00:32:28,280 Shall we taste? I reckon so. 719 00:32:41,880 --> 00:32:43,360 Jamie. 720 00:32:45,240 --> 00:32:47,200 One word - banger. 721 00:32:48,600 --> 00:32:50,640 I think the strategy definitely worked out. 722 00:32:50,640 --> 00:32:52,600 The flathead is beautifully cooked. 723 00:32:52,600 --> 00:32:55,440 And also, I love this sauce. 724 00:32:55,440 --> 00:32:57,080 I thought it might have been a little bit heavy, 725 00:32:57,080 --> 00:33:00,280 but it's just got that lovely mussel scent to it, 726 00:33:00,280 --> 00:33:01,600 which works really well 727 00:33:01,600 --> 00:33:04,240 with the good kick of nduja that you got in there. 728 00:33:04,240 --> 00:33:06,840 The roll continues for you as far as I'm concerned. Well done. 729 00:33:06,840 --> 00:33:08,000 Thank you. 730 00:33:08,000 --> 00:33:09,520 Jamie, I love what you were saying 731 00:33:09,520 --> 00:33:11,160 about this stage of the competition 732 00:33:11,160 --> 00:33:13,240 being all about flavour and big flavours, 733 00:33:13,240 --> 00:33:15,160 and that's all well and good, 734 00:33:15,160 --> 00:33:17,680 but you have to have the palate and the technical skill 735 00:33:17,680 --> 00:33:20,440 to be able to balance those big flavours 736 00:33:20,440 --> 00:33:22,440 with everything else that's on the plate. 737 00:33:22,440 --> 00:33:24,280 And you've absolutely done that. 738 00:33:25,760 --> 00:33:27,600 The garlic confit is perfect. 739 00:33:27,600 --> 00:33:29,520 Lovely tasty leeks, 740 00:33:29,520 --> 00:33:31,640 crunch, which is perfect. 741 00:33:31,640 --> 00:33:35,840 You've done a simple dish, but with lots of sublimity. 742 00:33:35,840 --> 00:33:37,120 Sounds like the Frenchman 743 00:33:37,120 --> 00:33:39,520 approves of the use of the garlic in the dish, eh? 744 00:33:39,520 --> 00:33:40,720 Yeah, absolutely. 745 00:33:40,720 --> 00:33:42,520 It's good enough for him, it's good enough for us. 746 00:33:42,520 --> 00:33:44,240 Well done, mate. Thanks, mate. 747 00:33:48,480 --> 00:33:51,440 The next dish we'd like to taste belongs to... 748 00:33:51,440 --> 00:33:52,920 ..Sarah. Yes! 749 00:33:52,920 --> 00:33:54,720 (APPLAUSE) 750 00:33:54,720 --> 00:33:57,880 SARAH: I have totally pushed myself. 751 00:33:57,880 --> 00:33:59,920 This is definitely a very out-there dish. 752 00:34:03,360 --> 00:34:04,880 Always intrigued, Sarah. 753 00:34:04,880 --> 00:34:05,920 (LAUGHS) 754 00:34:05,920 --> 00:34:08,640 And I think my biggest concern is, 755 00:34:08,640 --> 00:34:10,560 with this kind of conceptual dish, 756 00:34:10,560 --> 00:34:12,720 some people hate it, some people like it. 757 00:34:12,720 --> 00:34:14,400 There's not really any in between. 758 00:34:16,200 --> 00:34:17,520 What is your dish, Sarah? 759 00:34:17,520 --> 00:34:21,240 So I've made a savoury vanilla slice. 760 00:34:21,240 --> 00:34:24,120 I did garlic-infused cream. 761 00:34:24,120 --> 00:34:27,920 Um, I did chicken dill cucumber gel, 762 00:34:27,920 --> 00:34:31,560 and I've added a dill salt around the outside. 763 00:34:37,560 --> 00:34:40,600 It's like don't crucify me, Andy! (LAUGHS) 764 00:34:47,000 --> 00:34:50,280 ANNOUNCER: Which fan favourite will lift the MasterChef trophy? 765 00:34:50,280 --> 00:34:55,320 Stream every mouth-watering episode on 10. 766 00:35:00,480 --> 00:35:04,000 It's like, don't crucify me, Andy! 767 00:35:05,680 --> 00:35:08,320 Well, we are super used to you taking big risks in this kitchen, 768 00:35:08,320 --> 00:35:11,480 but the question always is, have they paid off? 769 00:35:11,480 --> 00:35:12,640 We're about to find out. 770 00:35:30,960 --> 00:35:34,400 I... 771 00:35:34,400 --> 00:35:36,600 ..like it! (LAUGHS) 772 00:35:36,600 --> 00:35:41,320 I like it, I like it, I like it. 773 00:35:41,320 --> 00:35:42,600 (LAUGHTER) 774 00:35:42,600 --> 00:35:48,000 The puff? Incredible. It was really flaky, delicious. 775 00:35:48,000 --> 00:35:50,440 Then we go to that garlic cream. 776 00:35:50,440 --> 00:35:53,560 Stunning. Like, really beautiful hum of garlic. 777 00:35:55,200 --> 00:35:57,320 The use of the cucumber, the use of the dill, 778 00:35:57,320 --> 00:36:00,080 like, 10 out of 10. 779 00:36:00,080 --> 00:36:02,320 Then there's your chicken jelly. 780 00:36:02,320 --> 00:36:07,040 I liked it. I just thought you could have gone harder on the chicken, 781 00:36:07,040 --> 00:36:09,640 So it could hold up to everything else that you've done, 782 00:36:09,640 --> 00:36:12,200 but that is EXTREMELY creative. 783 00:36:12,200 --> 00:36:15,160 That is EXTREMELY well put together 784 00:36:15,160 --> 00:36:17,320 and for that, I applaud you. 785 00:36:17,320 --> 00:36:20,960 Sarah, I'm a little bit obsessed with that. 786 00:36:20,960 --> 00:36:26,080 I loved it, I loved it, I loved it, I loved it! 787 00:36:26,080 --> 00:36:27,480 (LAUGHS) 788 00:36:27,480 --> 00:36:30,560 There's nothing vanilla slice about that for me. 789 00:36:30,560 --> 00:36:34,120 I go straight to my grandma's chicken soup. 790 00:36:34,120 --> 00:36:36,720 Um, love the consistency and the texture 791 00:36:36,720 --> 00:36:38,680 and the amount of that chicken jelly 792 00:36:38,680 --> 00:36:41,080 and then the dill everywhere, 793 00:36:41,080 --> 00:36:43,560 all around the plate with the oil, as well. 794 00:36:43,560 --> 00:36:47,000 So, yeah, you did good things for me. Thank you. 795 00:36:47,000 --> 00:36:49,280 Everything in that plate for me is superb. 796 00:36:49,280 --> 00:36:50,640 So thank you for that. 797 00:36:50,640 --> 00:36:54,080 But what is amazing is that garlic in your cream. 798 00:36:54,080 --> 00:36:55,080 Bingo. 799 00:36:55,080 --> 00:36:56,480 Now... 800 00:36:57,800 --> 00:36:58,840 This jelly. 801 00:36:58,840 --> 00:37:01,400 Look at that. It's still wobbly. 802 00:37:01,400 --> 00:37:03,040 Look, look! 803 00:37:03,040 --> 00:37:05,280 That is brave. 804 00:37:05,280 --> 00:37:08,040 This is fantastic. 805 00:37:08,040 --> 00:37:09,440 Sarah, it was a wacky idea. 806 00:37:09,440 --> 00:37:11,160 Well done. Well done. 807 00:37:11,160 --> 00:37:12,440 Well done, Sarah. 808 00:37:12,440 --> 00:37:15,440 SARAH: My dream is to one day have a Michelin star 809 00:37:15,440 --> 00:37:18,120 and to get that feedback from someone like Jean-Christophe 810 00:37:18,120 --> 00:37:20,080 actually feels really, really special. 811 00:37:20,080 --> 00:37:23,120 The next dish we'd like to taste belongs to Callum. 812 00:37:25,480 --> 00:37:27,760 CALLUM: There's a lot on the line today. The top three dishes 813 00:37:27,760 --> 00:37:29,840 are going to go in for a chance to win immunity tomorrow. 814 00:37:29,840 --> 00:37:32,000 One-in-three chance of winning immunity 815 00:37:32,000 --> 00:37:34,880 at this stage of the competition is pretty good odds. 816 00:37:37,680 --> 00:37:39,080 (JUDGES GIGGLE) 817 00:37:39,080 --> 00:37:40,360 That made a difference. 818 00:37:40,360 --> 00:37:42,080 Oh, my gosh. 819 00:37:43,120 --> 00:37:45,640 It looks radioactive! 820 00:37:46,760 --> 00:37:47,840 Callum, what's your dish? 821 00:37:47,840 --> 00:37:49,960 Garlic and thyme stuffed chicken 822 00:37:49,960 --> 00:37:53,200 with kohlrabi and pine mushroom duxelle dumplings 823 00:37:53,200 --> 00:37:55,640 and garlic and thyme veloute. 824 00:37:57,320 --> 00:37:59,840 Wow. Looks a picture. 825 00:37:59,840 --> 00:38:00,960 Are you happy with it? 826 00:38:00,960 --> 00:38:03,000 Yeah. I chose the kind of the world's most, I guess, 827 00:38:03,000 --> 00:38:05,080 gentle protein in chicken, because it kind of goes with 828 00:38:05,080 --> 00:38:07,120 so many different spices or aromatic ingredients, 829 00:38:07,120 --> 00:38:09,080 regardless of what was going to be under that lid. 830 00:38:09,080 --> 00:38:11,960 Should we eat it? Mm. 831 00:38:27,720 --> 00:38:30,000 Callum, when that landed on the table, 832 00:38:30,000 --> 00:38:32,640 it was so dramatic, 833 00:38:32,640 --> 00:38:35,080 I thought, "I hope it tastes like a million bucks too." 834 00:38:35,080 --> 00:38:37,800 And boy, that dish packed a punch. Um... 835 00:38:37,800 --> 00:38:41,800 Do not mess with the Barossa boy and his chicken. (LAUGHS) 836 00:38:41,800 --> 00:38:44,760 Everything was just SO full of flavour. 837 00:38:44,760 --> 00:38:48,640 I love those little, um, kohlrabi dumplings. 838 00:38:48,640 --> 00:38:51,880 They were pickled and had that lovely hit of sweetness as well, 839 00:38:51,880 --> 00:38:54,120 which I felt the dish really needed, 840 00:38:54,120 --> 00:38:56,280 and that just, like, balanced everything off. 841 00:38:56,280 --> 00:38:58,240 Just such a beautiful dish. Well done. 842 00:38:58,240 --> 00:38:59,840 That is brilliant cooking! 843 00:39:03,920 --> 00:39:06,200 That farce is perfectly cooked 844 00:39:06,200 --> 00:39:08,640 and you have loaded it with garlic and thyme. 845 00:39:08,640 --> 00:39:11,840 And then we go into like the sophisticated part of the dish, 846 00:39:11,840 --> 00:39:16,520 which, for me, is those beautifully put-together dumplings. 847 00:39:16,520 --> 00:39:20,280 It tastes, like, really rich and rustic. 848 00:39:20,280 --> 00:39:24,960 And mate, that veloute is STUNNING! Stunning. 849 00:39:24,960 --> 00:39:28,200 I think it was the first thing you got on, and it shows, 850 00:39:28,200 --> 00:39:30,120 because it is just loaded with goodness, mate. 851 00:39:30,120 --> 00:39:31,800 Thank you. Well done, mate. 852 00:39:31,800 --> 00:39:33,520 Thank you. Thanks, guys. 853 00:39:36,160 --> 00:39:37,960 Well done, mate. Thanks, mate. 854 00:39:37,960 --> 00:39:39,360 That's amazing. Awesome. 855 00:39:39,360 --> 00:39:42,320 What a big, juicy chicken! 856 00:39:43,320 --> 00:39:44,880 Depinder, what do you call this? 857 00:39:44,880 --> 00:39:47,240 DEPINDER: I've made a lasooni murgh, 858 00:39:47,240 --> 00:39:50,120 which translates to 'garlic chicken' 859 00:39:50,120 --> 00:39:51,800 with a aloo paratha, 860 00:39:51,800 --> 00:39:54,320 as well as garlic and chilli chutney 861 00:39:54,320 --> 00:39:57,240 and some pickled chilli and lemongrass. 862 00:39:58,960 --> 00:40:01,840 Um, I couldn't really taste the lemongrass, to be honest. 863 00:40:01,840 --> 00:40:05,280 And even though you've done this pickle, 864 00:40:05,280 --> 00:40:08,960 I feel like I can probably taste the chilli more than the lemongrass, 865 00:40:08,960 --> 00:40:10,560 but it's still a really lovely curry. 866 00:40:10,560 --> 00:40:12,440 Thanks, guys. 867 00:40:12,440 --> 00:40:14,320 JEAN-CHRISTOPHE: Ben, tell us, what have you made? 868 00:40:14,320 --> 00:40:16,000 BEN: We have pan-roasted scallops 869 00:40:16,000 --> 00:40:19,000 with curried cauliflower puree, 870 00:40:19,000 --> 00:40:23,320 garlic, lentils and a mint, tomato and cucumber salad. 871 00:40:24,440 --> 00:40:27,640 Interesting, but I like it. 872 00:40:27,640 --> 00:40:30,720 I think you were blessed with the mint. 873 00:40:30,720 --> 00:40:32,760 It's, for me, that's what makes the dish, 874 00:40:32,760 --> 00:40:36,120 because there is a lot of hectic flavours going on. 875 00:40:36,120 --> 00:40:38,280 My only tweak would probably be 876 00:40:38,280 --> 00:40:39,880 30 more seconds on the scallop. Mm. 877 00:40:39,880 --> 00:40:42,160 Up next, Laura! 878 00:40:44,720 --> 00:40:46,440 LAURA: To be honest, I'm feeling quite nervous 879 00:40:46,440 --> 00:40:47,960 walking this dish up to the judges. 880 00:40:47,960 --> 00:40:49,400 Oh, dear. 881 00:40:49,400 --> 00:40:51,120 I know the flavours are going to be there. 882 00:40:51,120 --> 00:40:52,760 It actually does look really beautiful, 883 00:40:52,760 --> 00:40:55,240 but it's all going to come down to that lamb. 884 00:40:55,240 --> 00:40:57,120 It could still be raw in the middle. 885 00:41:04,080 --> 00:41:05,480 Laura, what have you made us? 886 00:41:05,480 --> 00:41:07,840 So it's a stuffed and rolled lamb saddle, 887 00:41:07,840 --> 00:41:09,520 pine mushrooms, bagna cauda 888 00:41:09,520 --> 00:41:11,160 and a lamb and marsala jus. 889 00:41:12,360 --> 00:41:14,640 And what was the ingredient you had to collect from the garden? 890 00:41:14,640 --> 00:41:17,000 Chives. So they're in the actual lamb, 891 00:41:17,000 --> 00:41:19,920 in the stuffing with Warrigal greens, garlic and chives. 892 00:41:19,920 --> 00:41:23,000 So in those last throes, what was that about? 893 00:41:23,000 --> 00:41:25,760 Was that just getting the lamb cooked, or...? 894 00:41:25,760 --> 00:41:27,560 Yeah, it was just literally cooking the lamb. 895 00:41:27,560 --> 00:41:29,080 It was raw when I pulled it out the oven 896 00:41:29,080 --> 00:41:32,440 and I can't confirm if it's cooked or not. 897 00:41:49,240 --> 00:41:50,320 Looks pretty good. 898 00:41:50,320 --> 00:41:52,080 (GIGGLES HYSTERICALLY) 899 00:41:52,080 --> 00:41:53,560 Is that what you were expecting to see? 900 00:41:53,560 --> 00:41:55,840 Absolutely not, Andy. Absolutely not. 901 00:41:55,840 --> 00:41:57,240 The thing that I'm worried about... 902 00:41:58,880 --> 00:42:00,320 Fat. Yeah, yeah, I know. Yeah. 903 00:42:00,320 --> 00:42:01,680 There's too much fat. 904 00:42:19,160 --> 00:42:20,960 Even on a day where you have problems, 905 00:42:20,960 --> 00:42:24,440 your dish is still a really beautiful dish. 906 00:42:24,440 --> 00:42:25,640 I can see where you were going. 907 00:42:25,640 --> 00:42:27,120 All the flavours are so solid. 908 00:42:27,120 --> 00:42:29,800 That bagna cauda with the lamb is something that I do all the time. 909 00:42:29,800 --> 00:42:32,640 They're just such amazing friends together. 910 00:42:32,640 --> 00:42:35,720 Laura, there's the makings of a top three dish here, 911 00:42:35,720 --> 00:42:37,760 but it just didn't get there. 912 00:42:37,760 --> 00:42:40,720 Although that lamb is beautiful, blushing pink, 913 00:42:40,720 --> 00:42:43,320 which surprised us all when we cut into it, 914 00:42:43,320 --> 00:42:47,280 I think when you serve a rolled, uh, piece of lamb, 915 00:42:47,280 --> 00:42:49,720 you really want that cross-section. 916 00:42:49,720 --> 00:42:52,040 Combine that with the amount of fat that you've left on there 917 00:42:52,040 --> 00:42:54,880 that obviously hasn't had a chance to get rendered, 918 00:42:54,880 --> 00:42:58,480 it makes for a pretty hard piece of lamb to eat. 919 00:42:58,480 --> 00:43:01,400 The biggest question was this lamb situation, 920 00:43:01,400 --> 00:43:03,880 because I think probably everyone must have said, 921 00:43:03,880 --> 00:43:05,760 you know, start your lamb in the oven. 922 00:43:05,760 --> 00:43:11,760 And that lost you, because the dish itself is actually fantastic. 923 00:43:11,760 --> 00:43:14,880 The garlic is dominant, you know, um, 924 00:43:14,880 --> 00:43:17,280 your sauce reduction is impeccable. 925 00:43:17,280 --> 00:43:19,680 You walk back to your bench, you know, next time, 926 00:43:19,680 --> 00:43:20,960 you're going to smash it. 927 00:43:20,960 --> 00:43:22,800 Yep. Thank you. Well done. 928 00:43:26,720 --> 00:43:30,040 The next dish we'd like to taste belongs to Snez. 929 00:43:34,080 --> 00:43:36,960 SNEZ: My dish smells SO good. 930 00:43:36,960 --> 00:43:39,720 It's literally like it came out of mom's oven. 931 00:43:39,720 --> 00:43:41,360 I just hope my bread is cooked. 932 00:43:42,680 --> 00:43:43,960 This can't let me down. 933 00:43:54,520 --> 00:43:57,760 We have bread. SNEZ: We have bread. Garlic galore! 934 00:43:57,760 --> 00:44:00,080 Wow. 935 00:44:01,680 --> 00:44:03,000 Snez, what have you made? 936 00:44:04,800 --> 00:44:07,000 So this is a confit squid and garlic 937 00:44:07,000 --> 00:44:09,240 and rosemary and garlic oil bread. 938 00:44:12,920 --> 00:44:15,880 When you lifted the lid of your mini mystery box you got... 939 00:44:15,880 --> 00:44:18,160 Garlic! Oh, mini box! 940 00:44:18,160 --> 00:44:20,640 You really do really like... I'm still excited by garlic! 941 00:44:20,640 --> 00:44:23,160 You do really like garlic. I absolutely love garlic. 942 00:44:23,160 --> 00:44:24,680 (LAUGHTER) 943 00:44:24,680 --> 00:44:26,520 No, my second little box was rosemary 944 00:44:26,520 --> 00:44:28,200 and I was really happy with that, too. 945 00:44:28,200 --> 00:44:29,920 Where's the garlic in your dish, Snez? 946 00:44:29,920 --> 00:44:33,200 So, garlic is, there's like the whole garlic bulb 947 00:44:33,200 --> 00:44:35,920 in the actual confit in with the squid. 948 00:44:35,920 --> 00:44:38,480 And then it's also garlic salsa on the top. 949 00:44:38,480 --> 00:44:39,800 There's also garlic oil. 950 00:44:39,800 --> 00:44:41,600 So where is there not garlic? 951 00:44:41,600 --> 00:44:42,760 (LAUGHTER) 952 00:44:42,760 --> 00:44:44,320 Let's find out. Dig in. 953 00:45:03,080 --> 00:45:05,920 That is incredible! 954 00:45:05,920 --> 00:45:07,200 Whoo! 955 00:45:09,320 --> 00:45:10,440 That is like... 956 00:45:10,440 --> 00:45:12,720 That is you at your absolute best. 957 00:45:12,720 --> 00:45:15,040 Yeah. Like, simplicity, 958 00:45:15,040 --> 00:45:16,760 minimal ingredients, 959 00:45:16,760 --> 00:45:21,600 cooking things that you love that will blow any person's mind. 960 00:45:21,600 --> 00:45:25,560 Like, the squid is just melt-in-your-mouth 961 00:45:25,560 --> 00:45:27,320 and then the sauce... 962 00:45:27,320 --> 00:45:29,880 The only thing is, I think you need more bread because, 963 00:45:29,880 --> 00:45:32,480 like, it just is, 964 00:45:32,480 --> 00:45:34,360 like, moppable goodness, 965 00:45:34,360 --> 00:45:37,320 that you can't leave in that...in that pan. 966 00:45:37,320 --> 00:45:39,160 You can tell that you grew up on a garlic farm 967 00:45:39,160 --> 00:45:40,960 because you really know your way around garlic. 968 00:45:40,960 --> 00:45:42,280 (LAUGHS) 969 00:45:42,280 --> 00:45:45,800 It's everywhere. But you know, what's amazing about that is 970 00:45:45,800 --> 00:45:50,560 that you've used so much of it, and I don't feel overwhelmed by it. 971 00:45:50,560 --> 00:45:53,440 When you first started cooking the squids, 972 00:45:53,440 --> 00:45:55,920 I was not happy with you. 973 00:45:55,920 --> 00:45:58,480 I was like, this is a mistake. And you convinced me. 974 00:45:58,480 --> 00:46:01,400 It is a fa-bu-lous dish. 975 00:46:01,400 --> 00:46:02,600 So well done to you. 976 00:46:02,600 --> 00:46:04,920 Thank you. Thanks, guys. Whoo-hoo! 977 00:46:04,920 --> 00:46:06,800 Well done. Oh, my God. 978 00:46:06,800 --> 00:46:08,440 I'm super excited. 979 00:46:08,440 --> 00:46:10,360 I'm getting the most beautiful feedback. 980 00:46:10,360 --> 00:46:12,280 And for dish like this, it's from home 981 00:46:12,280 --> 00:46:14,120 and it's really special. 982 00:46:14,120 --> 00:46:15,320 Yes! 983 00:46:21,240 --> 00:46:24,000 Well, today we gave you garlic and a mystery goodie from the garden 984 00:46:24,000 --> 00:46:25,520 as an added bonus. 985 00:46:26,560 --> 00:46:28,880 You gave us plenty of dishes for top picks, 986 00:46:28,880 --> 00:46:31,040 but there are only three spots 987 00:46:31,040 --> 00:46:33,280 in tomorrow's pressure test for immunity, 988 00:46:33,280 --> 00:46:34,920 so let's see who secured them. 989 00:46:36,720 --> 00:46:39,400 First person to take a top spot today is... 990 00:46:41,440 --> 00:46:44,320 ..Callum. (CONTESTANTS APPLAUD) 991 00:46:45,760 --> 00:46:50,120 It's days like this we are so thankful to be here 992 00:46:50,120 --> 00:46:53,000 because we get to eat food like THAT. 993 00:46:53,000 --> 00:46:55,680 It was the full package, so are you, mate. Well done. 994 00:46:58,440 --> 00:46:59,840 Next... 995 00:47:01,400 --> 00:47:02,680 ..Snez! 996 00:47:02,680 --> 00:47:04,600 (CONTESTANTS EXCLAIM AND APPLAUD) 997 00:47:04,600 --> 00:47:05,600 Thank you! 998 00:47:05,600 --> 00:47:10,160 The garlic was everywhere, in the best possible way. 999 00:47:10,160 --> 00:47:12,240 I was one step off drinking that sauce. 1000 00:47:12,240 --> 00:47:14,000 Outstanding work. Thank you. 1001 00:47:17,880 --> 00:47:21,080 Third and final spot goes to... 1002 00:47:24,320 --> 00:47:27,760 ..Jamie! Oh, yes! (CONTESTANTS APPLAUD AND EXCLAIM) 1003 00:47:30,520 --> 00:47:35,520 Mate, the cook on that flathead, the mussels, the leeks, the sauce, 1004 00:47:35,520 --> 00:47:37,400 what an absolute stunner. Well done. 1005 00:47:37,400 --> 00:47:38,800 Thank you. 1006 00:47:41,040 --> 00:47:43,400 Clearly today, all of you did very well. 1007 00:47:43,400 --> 00:47:45,640 The cooking was fantastic. 1008 00:47:45,640 --> 00:47:48,320 Your sense of spirit and competition was great. 1009 00:47:48,320 --> 00:47:50,640 And on the top of that, we had fun. 1010 00:47:50,640 --> 00:47:53,320 So, well done. Thank you. 1011 00:47:53,320 --> 00:47:55,320 Well, good night, everyone! Later! 1012 00:47:55,320 --> 00:47:56,640 Thanks, guys. 1013 00:47:57,920 --> 00:47:59,680 Well done. Tall order. 1014 00:48:01,600 --> 00:48:02,960 ANNOUNCER: Tomorrow night... 1015 00:48:02,960 --> 00:48:05,360 Please welcome Michael Wilson! 1016 00:48:05,360 --> 00:48:06,400 (CHEERING) 1017 00:48:06,400 --> 00:48:09,560 ..his Michelin star pressure test... 1018 00:48:09,560 --> 00:48:10,680 Oh! 1019 00:48:10,680 --> 00:48:12,040 Oh, my God! 1020 00:48:12,040 --> 00:48:13,040 Whoa! 1021 00:48:13,040 --> 00:48:14,440 Look out! 1022 00:48:14,440 --> 00:48:19,040 ..has a nickname that says it all. 1023 00:48:19,040 --> 00:48:21,160 MICHAEL: We nickname it - The Tower Of Terror. 1024 00:48:21,160 --> 00:48:22,720 The Tower Of Terror. 1025 00:48:22,720 --> 00:48:23,920 Wow! 1026 00:48:23,920 --> 00:48:26,480 Eight layers of absolute precision. 1027 00:48:26,480 --> 00:48:28,360 What?! Eight layers?! 1028 00:48:28,360 --> 00:48:29,720 Like a building, 1029 00:48:29,720 --> 00:48:31,840 if one layer is bad, 1030 00:48:31,840 --> 00:48:32,960 the whole thing could collapse. 1031 00:48:32,960 --> 00:48:35,160 CALLUM: Just, frankly, a little terrifying. 1032 00:48:35,160 --> 00:48:37,160 Captions by Red Bee Media