All language subtitles for MasterChef Australia - S18E16_eng

pm tomorrow. MasterChef

ANNOUNCER: Previously on
MasterChef Australia...

Please give it up
for Catherine Zhang!

Victoria Minell!

Khanh Ong!

..Viral Wonders Week
brought inspiration

that was off the charts.

(ALL EXCLAIM)

And a pop-up stall challenge...

Here we go!

..was their massive service
debut.

I've never really cooked
for a lot of people before.

The viral vibe was infectious.

Oh, yeah.

POH: I flippin' love this dish
so much.

ANDY: That is legit tasty
proper viral food.

JEAN-CHRISTOPHE: There is
actually

a party going on in my mouth.

C'etait une discotheque dans ma
bouche.

And while the first immunity pin
of the season went to Jackie,

we also had to say goodbye to
Alita.

Whatever is waiting for me on
the outside of this room,

I welcome that with open arms.

Tonight, what happens when you
mix a mystery box...

..a medley of spices

and a marvellous mega star?

Oh, my God!

Hi.

Welcome back, everyone.

It's mystery box day!

That is a big mystery box!

Wow!

What's all that stuff
in the front?

Oh, spices.

Oh, it's like a spice market.

Oh, wow!

Spice market!
Whoo-hoo!

I can smell spices.

Smells amazing.

Smells really good.

It's so pretty.

Wow!

A mystery box with spices? Wow!

I'm super excited.

It feels like heaven.

Before we start,

a big congratulations to Dot
for getting married.

(CHEERING)
Thank you.

Best day of your life, right?
Best day.

It was so fun. Great weather.
All the family was there.

How was the food?
The food was good. Yeah.

Which was my main priority.
So...

Well, besides, yeah.

Now, it's the start of
a brand-new week.

And what better way to do that
than with a mystery box?

Yes.
And these amazing spices.

This display could be straight
from a souk in Marrakesh,

a bazaar in Istanbul,
or a spice market in Delhi.

This week, we're going on
a culinary journey

around the world.

To kick off an epic week,
we need an epic guest.

Today's guest is a culinary
explorer

learning about unique food
traditions

and creating extraordinary
dishes

in some of the world's most
breathtaking locations.

He opened his first restaurant
50 years ago

and has not looked back.

Whoa!

One of the most recognisable
TV chefs around the whole world.

Rick Stein!
Maybe!

Global food icon,
friend of the show,

it is Rick Stein!

(CHEERING)

Oh, my God!

GRACE: It's Rick Stein.
I cannot believe it.

I'm a huge fan of Rick.

His curiosity in culture

really influences the way that
he cooks.

And, personally,
it's really influenced

the way that I cook as well.

So I think he's the, like,

perfect choice for today's
challenge.

Rick, welcome back to
the MasterChef kitchen.

So, it feels like home,

I've been here that many times.

How have you been?

And, more importantly, where
in the world have you been?

Well, actually, I've been a lot
in Australia of late.

I made a series in
New South Wales last year

and just opened a restaurant
in Coogee Beach in Sydney.

So I never thought
I'd open another restaurant.

But it's just that Coogee Beach
is so special.

Pat, this is a big moment
for you, it feels like.

When did you first start
watching Rick Stein on the box?

Oh, as long as I can remember.

Like, huge Rick Stein fan,
like number one.

You feel like you're getting
the real Rick, not a TV version.

It's a real person.
So, yeah. Amazing!

Miin, what about you, mate?
I love Rick, like,

I've watched so many of his
shows

like, travels through India,

through South-East Asia,
into Malaysia.

The favourite dishes
I love to cook

is that masala goat curry.

I've cooked it for people

and they absolutely love
that dish.

RICK: Fabulous. Fabulous.
MIIN: Thank you.

I can just tell how inspired

each and every one is
and that makes for good food.

OK, guys, it's time to head
back to your bench.

Let's do it!
Let's do it!

Allez, allez! Enjoy it!

It's very big.

What's in the box?

Are you ready?
CONTESTANTS: Yes.

You can lift your lids now!

(ALL EXCLAIM)

Yay!

OK, OK.

Ohhhh. OK.

Oh, my God!

Wow!

Look at this crab!

That looks great.

Doesn't it look beautiful?

Well, obviously,
had to choose some lamb.

It's Australia, after all.

And I particularly like
forequarter chops.

I had to have a little snapper.
Oh, yeah.

Can I just say that this is

what I would call
a one-person portion.

So be cautious
if you're going to fillet it.

I'm not saying don't.

But that on a plate
is quite special.

Beautiful blue swimmer crab.

What you call zucchini,
we call courgettes.

We've got the flowers as well.

We've got some new potatoes.

And I feel very proud of this.

But you call this English
spinach here in Australia.

It's an English cheese.

I hope you don't mind.

Stilton. I remember once

with a French maitre d' in
England,

I said, "There's no English
cheeses on your cheese board."

He said, "That's 'cause
we don't like them."

Some chickpeas,
some passionfruit

and, of course, mango.

My wife always says,

"You never knew about mangoes

"till the Aussies started
telling you about them."

There we go.
I think that's about it.

Have I left anything out?

I think that's fantastic,
isn't it, everyone? Huh?

CASPER: It's actually a super
interesting mystery box.

There's a lot of different ways
I could go about this.

I'm really drawn into the crabs
and the snapper,

but I think everyone is also
loving the flavours,

so I really need to come up
with something

that would stand out.

I've just been as generous
as I can with these ingredients,

and it's up to you to partner
the spices with them

so you can make it subtle,

you can make it powerful,
whichever you choose.

ALYONA: Oh, my gosh. As soon as
I see the snapper, passionfruit,

I think these are two
great building blocks

and I'm going to start creating
something from there.

But seeing all of these spices
is quite overwhelming.

I don't cook
with a lot of spices,

so I'm freaking out.

As with all mystery boxes,

you have to use at least one
ingredient from the box

to create an amazing dish.

And as a bonus, you have

all these amazing herbs
and spices.

There are over 120
to choose from...

..and you must use at least one.

Pantry and garden are closed,

but you, of course, have your
under-bench staples

to help bring everything
together.

You have 75 minutes to cook
anything you like

from anywhere in the world.

We'll be tasting the 12 most
appealing dishes today.

With Rick's help, we'll be
choosing the top four dishes.

Whoever cooks them will be
immune

from tomorrow's elimination.

I know it's super important
to stay out of elimination.

Especially with an immunity pin,

I don't want to be faced with
that decision

to have to play it.

So I would love that immunity.

Well, everybody,
your time starts now!

Here we go!

Wow!

We're going Mexican.

Coriander.
Where's the coriander?

They're all spread out
across completely

different parts of the table,
which is quite exciting.

RICK: Yeah.

The question is, how many spices
will Kanika take?

At least eight herbs and spices.

More.

Coriander, cumin seeds.
Uh...

I'm getting really excited

for Around the World Week
'cause I love backpacking

and with the spices,

I feel like I'm in some giant
market overseas.

I absolutely love this
challenge.

Let's go!

ANNABEL: Coriander.

I'm like, you know,
I'm a typical white girl.

I wasn't brought up cooking
a lot of spices at home,

but now I love cooking

a whole range of different
cuisines.

So, today,
I'm drawing on a recipe

that I've made in the past,

and I know that it heroes

a bunch of really delicious
spices.

Hi, Annabel.
Hi, Rick.

Hi, Andy. Sorry.

I'm happy to play
second fiddle today.

Don't you worry.

Rick fan?
Huge.

Yeah?

I love your approach to seafood,

but I'm not cooking seafood
today.

Good, good.

So I'm kind of going back to
what I know

and what I know tastes good.

So I've made a rough-puff,
so I'm going to bake it

and do, like, greens on
the bottom

with like a chermoula sort of
spice paste,

lay some potatoes on top,
fold it,

bake it like a pie galette
thing.

Yeah.
Yeah.

I think it's clever

because you're sticking
to what you know, you know.

Yes.
It is simple.

With simple food,
it has to be done perfectly.

You've just got to pull
this off.

OK. Great. I will, I will.

There you go.
Watch this space.

There you go.
Thanks, guys.
Good luck.

Although my dish is
a little simple,

it's got this chermoula paste,

which is like super
spice-forward

and really fragrant.

It's got some paprika,
some chilli, some sumac,

cumin, and the stalks from
the spinach.

Hopefully the combination
of flavours

that I've chosen today

is enough to make the judges
taste my dish.

I want to win every day,
but especially today.

I want to impress Rick Stein.

OLAOLU: Oh, yeah.
It's Around the World Week.

And that is banging because
that's an opportunity to show

how I've grown up.
Paprika, garlic, onion.

I'm Nigerian, so how can I show
off some of those big flavours

and those delicious concoctions
that we have?

Hey, Olaolu.

What are you making?

So I'm making a Nigerian-style
lamb potato pie

with a mango chutney.
Oh, wow.

Back home,
pies are like hand-held.

Mm-hm.

You know, in that kind of, like,
almost patty shape.

Right.
So tell us, did you manage

to find your treasure
of Nigerian spices?

Yeah, I did find the iru.
Iru is in there,

you know, getting cooked down
with the lamb.

Iru is a, like, fermented
locust bean.

So it's really punchy,
kind of a little bit funky.

So I'm hoping for some of that
flavour

to definitely come through.

This one is really important
to you with all those spices.

Yeah, exactly.
Just got to get it right.

Amazing. We're looking forward
to trying it.

Thank you.

I've made these pies before
at home.

You know, I make them really
well.

Warm enough.

It takes me, like, a couple
of hours at home,

but I've got 75 minutes here.

So I have to cook the lamb
and then go do the potatoes.

I've got to do the pastry.
Make sure that's right.

Finally, it has to come together

and cook one more time in
the oven.

I think I can do it
if I move fast.

Whoo!

MIIN: I was happy when I walked
in and saw all the spices

and smelled it.
It smells amazing.

So, really inspired today.

Hey, Miin, how you doing?
I'm good. How are you?

OK, tell me what you're making.

So I'm making crab curry.
Yes.

So, Malaysian style,
like southern Indian crab curry.

Amazing.

And I'm gonna make, like,
a spiral flatbread.

Almost like a spring onion
pancake.

OK.

I'm gonna put the spinach in
there.

OK, OK. Are you excited?
I'm very excited.

Rick Stein's here. I love him,
and he just loves good food,

you know, authentic, good food.

And that's what I love about it.
Yeah.

I think you're in a good space
today.

I am. I cook it at home
for myself

and my wife and friends
all the time.

So, fingers crossed.
Good luck.

Thank you, Poh!

Making my spice paste.

I want it to be spicy now

and a good balance of salty,
sour

and just a bit of sweetness.

So I'm using a ton of spices
today.

In total, that's
like eight to ten of them.

Remember what they all are.

I think I do pretty good curries

and no-one has complained
about my curry before,

so I think I have a bit of
an advantage today.

Time's flying.

You have less than an hour,
55 minutes to go!

I love using the shells of
crabs. Lovely flavour.

I cannot believe that Rick is
here.

It's so surreal seeing him
in person.

Would you recommend a jus
or more of an oil?

He recommends you make that
decision.

Growing up, I watched
all of his shows.

Where are your family from?
Sicily.

Oh, my gosh.
Yes.

Great. Great respect.

It was such an amazing
source of inspiration

to just, like, be a better cook.

Rick is a lover of simple food.

Fight temptation.
Fight temptation.

Sounds like the gospel!
I'll try.

He's an absolute idol of mine.

I just really want to impress
him.

There we go.

I'm gonna do a butterflied
snapper

crumbed with breadcrumbs,

pureed English spinach

and zucchini flowers as well.

Oh, my God.

Of course, in a mystery box,
to do that,

I don't have breadcrumbs,

so I've got to make
some bread first.

On top of that,
I have to butterfly

and debone the snapper.

That is what's gonna take
the most time for me today.

I'm so worried about bones.

It's already been 20 minutes

and it's taken me so long
to butterfly this fish.

(SIGHS) What's going on here?

It seems so ambitious,
but this is, like,

probably my one and only chance
to cook for Rick Stein.

G'day, Grace.
Hi.

Hello, Grace.
You got the old pin bone.

It's happening.
It's gonna happen.

I'm just so, so worried
about time.

(GRACE SQUEALS)

(SIGHS) What's going on here?

I've been ambitious,
but this is, like,

probably my one and only chance
to cook for Rick Stein.

It's not my prettiest work,
but that's OK.

So I have to move on and hope
there are no bones in this fish.

(GRACE SQUEALS)

That time has gone so fast.

My plan is to crumb the fish
in a breadcrumb,

but to do that, I've got to make
some bread first.

I'm gonna flatten
the dough out into sort of

a pizza-esque shape.

And I'm gonna use a pizza stone

just so that it can cook much
faster.

It's very risky,

but I really want to impress
the judges,

and I really want to do well
for Rick Stein,

but also to be safe
from tomorrow's elimination.

I'm feeling so happy looking at
the beautiful ingredients

that I've got and my spices.

Oh, my God,
I can't tell you how happy I am.

I think it means so much
to get tasted today

'cause it's like,
when you think of India,

you think of spices,

you think of abundance of
flavours.

And if I'm representing
something,

I want to do justice.

Hi, Kanika.
How are you? Wow!

You've got more spices here

than there were mystery box
ingredients

under that lid.
What are you cooking?

So I'm doing a South Indian
Kerala fish fry.

Oh, delicious.

So I'm gonna serve it with
mango pathiri.

And then I'm going to do
the flatbread.

I think what is going
to be most important here

and where our expectations are
for you

is immaculate spice work.
Yeah.

So do whatever you need
to be able to focus.

Yeah. Thank you.

Normally, spices, it's something

that you would never get
in a mystery box.

So I'm feeling pretty confident.

I've got my mango pathiri
cooking

and my flatbread dough resting.

Now I'm gonna lather my fish
with all the spices.

And once it's properly marinated

for at least,
like, ten to 15 minutes,

then I'm gonna deep-fry
the fish.

Oh, my God, I'll be jumping
with joy

if I come to top four dish

because I'm a big fan girl
of him.

Yeah, I feel like
I'm in my zone right now.

Oh. I am feeling
a little bit overwhelmed.

Surprised to see all the spices
in the kitchen today.

I'm like not entirely sure
where this is gonna take me.

Today I'm making whole-baked
snapper.

I'm going to make some
passionfruit butter sauce,

some potatoes
and some pickled courgette.

My pickles are pickling.

But for today's challenge,

we also need to use
at least one spice.

OK. What kind of spice?

Growing up in Estonia,

I didn't get to experience
many different cuisines,

so I don't cook with
a lot of spices.

There's like 200 spices,

and I'm trying to figure out
what works with passionfruit.

Ooh, parsley.

Then I see there
is some Italian dried herbs.

So I take some parsley,
rosemary, oregano.

I'm gonna mix that for
the fish marinade.

I love that.

I cut through the flesh
to make sure

the flavours really penetrate
the fish

and I put it in the oven.

I'm feeling good.

I really love the flavours of
the dish.

I think it's kind of like a hum
of spices here and there.

Whoa-ho!

It smells good. Some good ideas?

Yeah, yeah.
It's fascinating, really.

We've got something good going.

I'm super excited
for Rick Stein's mystery box.

He's known for his seafood
dishes,

so, instantly,
I'm really drawn into the crabs.

But seeing everyone else is
cooking protein,

I realised that it's my chance
to do a dessert.

Hi, Casper.
Hey. How are you guys going?

Hi, Casper.

How do you feel about cooking
for Rick Stein?

Oh. Super excited.
Yeah, I feel like I, like,

came out the womb watching
your videos.

Oh, my gosh!

Yeah.
I've been around for that long!

You've been around, yeah, yeah.

So what are you making?

Um, I'm doing dessert,
so I've got

a chilli mango ice-cream
on here.

Great.
A passionfruit granita
in the blast chiller.

I've pickled
some of the mango peels as well.

Ah!

A little bit of
a garnish on top.
Yeah.

Going to make
a little tamarind, caramel,

passion fruit-seed crumb.

So, yeah, I think I'm pretty...
I'm feeling pretty good.

What do you think, Rick?
Well, I just love dessert.

Is that the only one
you've seen so far?
Yes.

Oh, wow.

So, um, great.

Well, Rick's excited, so you're
on the right track. Good luck.

Thanks, guys.

Today I'm taking inspiration
from Thailand

or South-East Asia,
where you do get

these sweet sort of
salt chilli numbers

to go on your fresh fruits.

So I want to be balancing
the heat of the chilli,

while still keeping it all
really bright, zingy.

There is a bit of
a puzzle here,

so I want to make sure
that I'm tasting every element

so I can put together
the perfect dish.

It's nice. That's the granita.

You're officially halfway there!

37.5 minutes to go!

Ah! Whoo!

Everything
is very specific today.

That's how I want it.

LYDIA: Dear Lord!
Did that happen?

You're always bloody flustered
and you always do very well.

My dish is

a stilton and spinach-stuffed
zucchini flower

on a chickpea spread.

Come on.

Oh, my God.
You alright?

It's banging.
Banging? Good.

But my plan is to make
a Sri Lankan vibe fish curry,

served with some
lightly-spiced fried potatoes
and zucchini flowers.

We're cooking
in close quarters here, Miin.

Yeah, as usual.
That's what we do!

EMILY: Oh, why do you drip
so slow?

I'm making
a Xinjiang lamb noodle soup

with kind of, like,
grilled lamb on top.

I'm gonna cook it
until I have to plate it.

You know, that's the only way

that I'm gonna get
maximum flavour.

Froze my pastry solid!

(LAUGHTER)

My North African
potato and spinach pie

is coming together.

I've made my own
rough puff pastry.

I've got that spiced spinach,

and then I'm going to finish it

with little bits
of potato over the top.

Good.

It's just like
a little pastry galette, right?

I don't want to talk it down,
but like,

you know, it's not
the most exciting dish.

Vegetables have a reputation
for being a little bit boring,

so that's kind of playing
in the back of my mind.

Sorry.

Um...

I may have played it
a little bit too safe today.

I don't know if I've done enough

to impress the judges.

Argh!

We've only got 30 minutes
to go,

and so I need to think
about a way

that I can make this pie
more appealing.

Um, I'm going to try
and make a ricotta

just to, like,
sort of add a bit

of a fatty element to it

and then make a nice little
passionfruity sauce sitch,

um, see if that goes.

And then I'm just going to try
and make it

as pretty and as yummy-smelling
and looking as possible

so that when they walk past,

they're like, "Oh, yeah,
I want to taste that."

It's very wet.

HANNAH: Five minutes.
I love this challenge.

I love when we're wearing
a white apron

and there's no, like,
really negative consequences.

I'm trying some flavours I've
never, like, combined before.

So I'm like, "Uh!"
Hopefully works.

I'm going to do an eclair with
a cardamom and vanilla cream.

Gosh, you get a good workout
in this kitchen, don't you?

A mango compote and then,
if I can make it work,

a rose petal cream
on top as well.

Happy.

Vinnie!
Hello.

What's been going on?
So, today,

yeah, I'm doing like
a Middle Eastern spiced lamb.

Made some tahini
with some white sesame seeds,

and I've got
some chickpeas boiling

to make some hummus

and maybe make a passionfruit
molasses type of vibe.

I like this, it's restraint.
Yeah, yeah.

And he's thinking it through.
Yeah.

With no panic, I would say.

JACKIE: It's pretty important
that I stay out of elimination.

I don't want to have
to face the decision

of using my pin or not.

I would rather just rest easy.

So I am doing a choux pastry
with some wattle seed,

some mango and passionfruit.

Ooh, is it like a flower shape?

Yeah.
Oh, sick.

You do not want to be
in that elimination tomorrow!

You have 25 minutes to go!

Uh, is that on?

OLAOLU: 25 minutes to go.

The lamb has finished
in the pressure cooker.

Spot on.
My shortcrust is good to go,

and so I want to start
to assemble the hand-held pies.

The pie needs
literally like 23 minutes,

I would say, which is
in one minute's time.

So it's very, very, very tight.

Gosh.

But I check on the potatoes

and they aren't cooked
all the way through.

Oh!

I'm in trouble here.

Oh!

I know I'm running out of time
here

and I need to get this pie
in the oven,

but the potatoes
are still going.

I need to pivot.

I decide to fill the pastry
with just lamb.

Very, very, very tight.

I get my pie in the oven

and I just hope against
all hope that it cooks.

I'm gonna leave my pies in
to the very last second,

make sure they get on the plate
for sure,

and then I'm going to rethink
how I incorporate the potatoes.

I might just do it as
a bit of a messy eat,

kind of go on top.

I decide to make the potatoes
part of the chutney,

to keep that sweet
and salty flavour combination.

I'm hoping that it still tastes
like the classic Nigerian pie.

DOT: Oh, my God, it's so
exciting to have Rick Stein.

I've been watching him
since I was a kid.

I'm going Mexican today,

so I've cooked the lamb.

We've got
some roasted chickpeas,

tortillas, passionfruit
sour cream.

Yeah, it's a fun day
in the kitchen.

JACK: Tequila's a spice, eh?
Yeah.

I want to be creative today

because only
a few dishes get tasted,

so I'm going to be going with

a mango and cardamom custard,

passionfruit creme pat,

and I'm gonna serve it

in basically the mango skin
that's going to be frozen.

And hopefully I can turn it
into a creme brulee at the end.

Petro.
Hi.

How's it going?

I'm making lamb cigars,

and I'll serve it with
a sumac mayonnaise.

OK.

RICK: You're making
your own filo?

Yeah, yeah, yeah.
Ooh, well done!
I'm making my own filo dough.

But the feeling is definitely
a Middle Eastern vibe.

I like it.

PAT: Whew!
Oh, Miin, that looks epic.

MIIN: Thank you.

I think today
is just cooking things

that I love to cook
and I love to eat,

so I'm quite confident.

I'm taking a lot of time
to nurse the curry,

adjusting the flavours,
the saltiness,

the sourness.

The crab is cooking
in the curry,

and then in the meantime,
I'm also working on a flatbread.

The spiralling
and the melted butter

between the layers will create
a very flaky flatbread,

so you can mop up
that curry sauce.

Like, it's Rick Stein.

I really want him
to taste my food

and he loves his curry,

so hopefully
I'll get tasted today.

Hot, hot, hot, hot, hot!

OK, guys, you have
15 minutes to go. Allez!

(APPLAUSE)

ALYONA: It's out of
my comfort zone today

with all of these spices,

so I've stuck to my strengths.

Italian coastal flavours.

My fish is in the oven.
My potatoes are almost ready.

I'm gonna use fennel salt

to take it
on a whole other level.

OK.

Whoa!

And now I'm making
the passionfruit butter sauce.

I want it to be very fresh
and vibrant,

something that will help lift

the whole dish together
with the fish.

Uh, we don't really have
any lemons and limes,

so I'm kind of trying

to infuse a bit of acidity
into passionfruit.

I think it's going
to be quite tough

to balance it
and make it really impressive,

but if I can pull that off,

I think I might be
one of the top dishes.

KANIKA:
Indians never say no to spice,

so I love this challenge.

I've got my fish fried

and I've got
my mango pachadi done.

I'm just gonna straight pop
to the curry now.

For my spinach curry,
using the spice mix

that I've used for my fish,

so I've got tamarind,
asafoetida,

the mustard seeds
and the chilli balls.

It's gonna be
an earthy kind of flavour,

which is gonna bring
this dish together.

I know that Rick Stein

loves Indian food,
especially when it has to do

with spices,

so I think making a curry
is the best way to get tasted.

CASPER: That looks good.

I'm feeling really confident.

All the flavours. My dessert
is like exactly how I want it.

Nice.

The green mango powder
has made the crumb really zingy.

It's almost like sherbet.

That goes perfectly

with the heat of the chilli
in the ice-cream

and the freshness of
that passionfruit granita.

Final thing I need to finish
is my tamarind caramel.

It's worked for me
really well before

with the Jimmy Barnes cook.

The tamarind kind of brings
this tart acidity.

Some nice bitter notes
in there as well.

It'll be really nice
and balanced.

It's a really unique dish,

and because the judges
are only going to taste 12,

I'm hoping it stands out.

Hmm...

I've really got to pick up
the pace.

I am really excited
to cook for Rick Stein.

I've got my spinach on the plate
and my breadcrumb is ready.

To be honest,
I'm so worried about time.

You've got to hurry up.
Only five minutes to go!

Let's go!
(JUDGES CLAP)

Oh, my God.

I'm freaking out.

I still need to cook the fish.

Oh, this is not going to cook.

Oh, man, I'm stressing.

If I don't get this fish cooked,
I basically don't have a dish.

Hurry up, hurry up, hurry up!

This is not gonna cook.

Oh, man, I'm stressing.

This is seriously
not enough time for this fish.

I am freaking out.

Oh, my God. OK.

It would just be so devastating

to serve Rick Stein raw fish.

I would just be so heartbroken.

(SQUEALS)

Trust me,
you want a top four dish,

you've only got
two minutes to go!

(JUDGES CLAP)

MALE CONTESTANT:
Really under the pump.

Ooh, man!

PAT: Fish is done. Whew!

OLAOLU: It's time to get my pie
out of the oven.

I hope it was enough time to get
the cook right on them.

I've got the potatoes in there,
chutney.

It has that like
sweet and saltiness,

what I was going for.

I'm just hoping
that I have done enough.

Yeah, we'll see.

Be quick, quick, quick!

ANNABEL: Time's ticking down.

Whew!

My pie is going
to come out of the oven

at the final moment.

I've got like, a little jug of
my passionfruit juice

on the side and then my ricotta,
it's super smooth.

It's a little bit looser
consistency,

but that's what I was going for.

Ooh!

I just hope I've done enough.

Get it on the plate!

30 seconds left!
Come on!

ANNABEL: I think it's alright.

Oh!

GRACE: I just am really worried
the fish isn't cooked.

I think we could be just there.

OK, guys! Ten...

JUDGES: ..nine, eight,

seven, six,

five, four,

three, two, one!

That's it, everybody! Well done!

How do you feel?
Ah! Oh!

I'm feeling great.
I love my dish.

Of course I want to be tasted.

I want to go have
a little chat with Rick Stein.

(GIGGLES)

So I hope it all works out
together. I hope they love it.

GRACE: I'm pretty stressed.

I really don't know
if it's cooked or not.

We are looking for
the top four dishes

to be saved from
tomorrow's all-in elimination,

and in saying that,

we're only tasting
the 12 most appealing dishes.

JEAN-CHRISTOPHE:
The first dish is Casper.

I'm really, really proud
with what I've put up.

This probably could be
one of my most unique dishes

in the kitchen so far.

And so I think I do have

a real good shot
at immunity today.

Casper, what have you made?

I've done a mango ice-cream

with chilli and galangal
and a passionfruit granita.

And then I've also got
a tamarind caramel.

It's definitely intriguing.
Yeah.

RICK: Yum.

SOFIA: What was that, Rick?
Yum.

I just thought it was
a cornucopia of delights.

Hoo-hoo!
Thank you, Rick.

I just love the chilli.
That ice-cream is fantastic.

The granita is fantastic.

The crumb was fantastic.

And that little bit
of bitterness in the caramel.

It's just
a very, very lovely pud.

Thank you so much.

It is unbelievably,
mind-blowingly delicious.

That mango ice-cream
is so luscious and silky.

And just as you think it's going
to kind of ease away,

you get the hit of that chilli.

It just ricochets

all around your tongue
and the roof of your mouth.

And the last thing you get
is that heat.

And it's really, really lovely.
It's not overpowering at all.

I would have really appreciated
a bigger serve.

There's a lot of ingredients
you used in there

that are very much part
of my childhood,

like the tamarind
and the amchar,

and it reminds me of
the street food stuff

of, like, dipping fruit
into, like, salt.

It had that kind of feel
about it,

but then in a high-end dish.

I think the thing
that is really special

about this dish
is it is completely original.

It just requires someone
with a very unique way

of thinking about food
to create that.

Come here.
I want to shake your hand.
Oh, I love it! Ha-ha!

Like, seriously, bro.
Thank you.

That, like,
you win this competition

with plates like that.

(EXHALES)
Like, I'm not joking.

I am astounded that you could
do that

in our second
mystery box challenge

with a bunch
of random ingredients.

Honestly, like,
it's perfect, mate.

And it's so inspiring that we're
so early in the competition

and you're not only thinking
about dishes like that,

but, like, executing it
to such a high level.

I can... I can see this
is a big moment for you.

Yeah.
How are you feeling?

Oh it's crazy.
Like, I wouldn't be...

I don't think I'd be cooking

dishes like this.

You know, a few months ago

without everyone around here
as well.

It's very inspiring.

Um, and all the feedback
you guys give,

just over the last few weeks,

I've learned so much.

Um, yeah, it's...

I'm really enjoying being here.

Keep pushing, keep going

because, like,
tasting that dish,

you've got the talent
to win this thing.

(CHEERING AND APPLAUSE)

Nice one, Casper!
Thank you so much.

Casper!

It's extremely validating
to be hearing this high praise

from people that I really
look up to and respect.

That's awesome.
Thank you so much.

It makes me feel
all warm and fuzzy,

and this was really
a huge confidence booster

that I am meant to be here.

Well, lucky I have
the tissues, eh? Oh, my God.

We'd love to taste your dish...

..Olaolu!

OLAOLU: I'm relieved to have
a pie that's cooked.

I had to pivot
and make the potatoes

part of the chutney.

I'm just hoping

that I've done enough
with the flavours.

I've made a Nigerian meat pie

with a mango and potato chutney.

The spices,
I know there's paprika

and onion and garlic,
some white pepper,

ginger and cumin seeds.

I also did use the iru.

So, um,
that's fermented locust bean.

OK, let's try it out.

Olaolu, I dug the mango chutney.

I thought it went really well
with the pastry.

A slight hint of the spices
in there

was a really delicate touch too.

But I didn't get any potato,

so I don't know if that
was a good thing or a bad thing.

I got
absolutely bugger all meat.

It was just lacking for me,
unfortunately, mate.

I think you did need the potato
in there

because then it would have had
that kind of pasty effect,

where that starch was holding
all that meat together

and it's still
sort of a nice mouthfeel,

because it's just
a little bit dry

and there's sort of
quite a few empty pockets

where there's nothing
between the meat.

So it was a shame
that you just had to rejig,

but it's still a really
commendable little pivot.

Thank you.

I just thought the ratio
of pastry to filling

was not enough filling.

And I like the mango.

You just need a bit more tart,
touch more acidic,

but a nice dish.

Next dish we'd like to taste...

..is Alyona.

ALYONA: I was kind of scared,
taking up the spice challenge,

so I wanted to play
to my strengths

and use Italian herbs.

I love the flavours.

I hope I've done enough
to win a top dish today.

Well, hello.

I made whole baked snapper

with rosemary, oregano,

fennel seeds and parsley,

some potatoes with fennel salt,

pickled zucchini

and passionfruit butter sauce.

When I walked in today,

I was actually
pretty intimidated

because I'm not very used
to work with a lot of spices,

so I wanted to make
something Italian

and really kind of
hero the ingredients.

I'm really excited

to see how this passionfruit
sauce goes with the fish.

So shall we taste?
Yeah.

Thanks.

Alyona?
Yeah.

How do you think
the fish is cooked?

I hope it's cooked well.

Well...

..I'm getting so much joy
pulling it off the frame...

(GASPS)

..because it is so perfect.

It's getting that absolute
point...

Yeah.

..where it's still
very full of juice,

but it's coming away
from the bone.

It's beautiful.
Yeah.

Oh, my gosh, I'm so happy.

Well, I thought
the potatoes were great.

As soon as I tasted
those potatoes, I thought,

"This is somebody
who knows how to cook."

You know?

They're just
beautifully flavoured.

The fish, perfectly cooked.

And the coating was fabulous.

What I actually really liked
is you left all the fins on...

Mm!
..and it just looks great.

I sort of thought,
"Why cut them all off?"

You know?

(CHUCKLES) It's really good!

I agree.
The potatoes are unbelievable.

And what is amazing
is how you managed

to nail that snapper.

I mean, you can see
this is exactly perfection.

I think your sauce is magic.

It's just so bright and buttery

and perfectly silky
in its consistency,

and I think
that's really clever.

You're honest that, you know,
spices aren't really your forte

and your skill set,

but you're really good
at the F word.

Flavour!

Flavour!

Like, it is effortless to you,

and that is such an advantage
in a mystery box challenge.

Once you get the right ratio of,
like, sauce, fish, potato -

heaven.

Oh, thank you so much.

See?!

Well done.

Thank you. Thank you.

Next dish, Vinnie!

Yeah, Vinnie!

VINNIE: It's a full quarter
of lamb that's been spiced,

and I've braised it as well,
and then there's some hummus.

I wanted this to be good,

and you've done
a really good job, mate.

The lamb is cooked so well.

It is just pulling away
from the bone.

The hummus was a genius idea.
Thank you.

Pat.

(APPLAUSE)

PAT: I've made
a whole-fried snapper

with a curry sauce

and some
lightly-spiced potatoes.

That fish, it was just presented
so beautifully,

and the potatoes are amazing!

ANNABEL: I'm waiting
and hoping to get tasted,

but everyone's doing,
like, super elaborate,

beautiful dishes.

Emily!

EMILY: So I have made
a Xinjiang lamb noodle soup.

Noodles were beautifully made.
So thin and silken.

The lamb was cooked
really beautifully

and actually
the marinade was spot on.

And I think you can't help
but compare yourself.

Right, next one is...

..Annabel.

(CHEERING)

I played it safe today.

I still have that self doubt
in the back of my mind

that maybe
I haven't done enough.

Annabel, what have you made?

I have made

a North African
spinach and potato pie

with a loose ricotta
and then some passionfruit.

So what spices did you use?

I used - ooh,
I've got to remember them all -

uh, paprika,
coriander seeds, cumin,

chilli flakes,

some sumac
and then some parsley.

Wow.
Let's have a go.

OK, Annabel.

What you did is supposed
to be rustic, simple,

and it is.

It's absolutely delicious.

And what amazes me even more
is it's quite light,

and the middle
is tender and moist.

I think I would say
it is flawless.

Thank you. Thanks.

(LAUGHS)

Yes, Annabel,
I really enjoyed that.

Very vividly spiced.

It tastes like
a North African dish.

Oh, cool.

I do think,
in the absence of lemon,

your use of passionfruit
works a treat.

Thank you.
So I enjoyed it.

I can imagine having that

somewhere in Morocco
for breakfast.

Thanks.

The first thing that stands out
is that beautiful pastry.

You've made it really well.
It's cooked perfectly.

It's got really nice layers,
you can see on the side.

I think the sauce,
you could have left quite sweet,

because I kind of yearned
a little bit

for that salty, sweet,
sour pull.

Yeah.

But apart from that,

I think it was one of
the better examples

of how the passionfruit
has been used today.

OK, thank you.

Great work on, like,
not trying to overdo it.

The restraint here is evident,

but what you have done
is you've given us

beautiful,
earthy English spinach,

loaded with those spices,

not overdone either,

and very well cooked down
as well.

And then the beautiful potatoes
laid on top

just gave it
a point of difference.

Simple cooking
done really, really well

can get you places
in this kitchen.

Thank you!

Alright, thank you.

Oh, my God.

I'm stoked with
the feedback from the judges.

Like, wow,
Rick Stein liked my food.

I think I have a chance
to win immunity today.

Next dish we'd love to taste
is Miin's.

MIIN: I think I put up
a really good curry today,

but obviously
I'm a bit nervous as well

because Rick Stein

loves India,
he loves his curries.

Hopefully today, the flavours
are all there and balanced.

Whoa, look at this.
Hello, hello, hello!

Miin, tell us what you've made.

I've made crab curry with
a spiral spinach flatbread.

SOFIA: Did you use
quite a few spices or...?

I used just a few.

I think it was like
eight to ten spices in total.

So you kind of went HAM?
Yeah, yeah.

There is chilli, cumin,
coriander, turmeric, garlic,

ginger, onion powders
and curry leaves.

Well, we can't wait to dig in.
Shall we go?

Yes, please.

Miin, that is
a really beautiful dish.

You can tell it's
a very balanced spice paste

that you've made.

It's intense.

But that pancake, roti,

whatever you want to call it,
is spectacular.

It is so good.

JEAN-CHRISTOPHE:
As soon as we get this crab,

which you've perfectly cooked...

..and the liquid
and the sweetness

and the gentle flesh
into the curry,

oh, my God.

That is the best flatbread
I've had for years.

It's just the layering of it,
the lightness of it.

And I guess that the sauce
is a bit intense,

but who cares?

Because it's great
to use that bread

to mop up that fantastic curry.

Well done.

Thanks.
Thank you.

(CHEERING)

I'm so relieved at the feedback.
I can't believe it.

Rick loving my curry
means so much to me,

and I think I have a chance
at the top four today.

Mate, best flatbread
he's tasted.

(LAUGHS)

Next up...

..Jack!

Ooh.

Intriguing.

Today, I've done a mango
passionfruit creme brulee

with cardamom.

Jack, I dug it flavour-wise -
beautiful and fresh.

You do get
the slightest hint of cardamom.

I probably would have just liked
a little bit more.

Look, you were so close
on that creme pat.

It is, like,
the slightest bit grainy,

but I feel like you've done
a pretty good job.

The next dish
we'd love to taste...

..is from Petro.

(CHEERING)

PETRO: I've made lamb cigars

with sumac
and dried mint mayonnaise.

Well, I mean, it's very tasty.

Slight downside
is the filo pastry.

It's a bit thick.

OK, next up...

KANIKA: Today,
I'm hoping to get tasted

because a spice challenge
is really up in my alley.

..Hannah.

(CHEERING)

But I am starting
to feel worried

I might not get tasted today.

I have made you eclairs

that has
a vanilla cardamom creme pat

and a rose petal cream.

Hannah, this is a delight.

Oh, good.

Your choux is well proportioned,
consistent, very well cooked,

beautiful colour.

Your crackling make
the (IMITATES CRACKLING) thing.

But please be careful
with the salt.

So there are 12 people
getting tasted today,

and so I've only got one chance
left to impress Rick Stein,

and I really hope it's me.

Next up, we'd like to taste
a fish dish from...

Next up, we'd like to taste
a fish dish from...

..Grace.

(CHEERING)

Oh, my dish is getting tasted
by Rick Stein!

Such a dream come true.

POH: Oh, that looks good.
(WHISTLES)

Thank you.

I'm so happy with my concept
and my idea.

I would love
to win immunity today.

I just hope that my fish
is cooked.

Grace, Grace, Grace,
what have we got here?

So I've done a crumbed snapper,

a fresh puree
of the English spinach,

and then some zucchini flowers
on top.

Spice - what did you choose?

Um, so I've done
coriander seeds,

fennel seeds and black pepper.

To the eye,
it looks very simple,

but there was a fair bit
of work that went into this,

wasn't there?
Yeah, yeah.

So I had to make the bread
to make the breadcrumbs.

Obviously, I had to butterfly
the fish.

Just really wanted to spend
lots of time doing that

to make sure
there was no bones in there.

Is the fish cooked?

I hope so.

I obviously was right down
to the wire.

Oh, wasn't it?

My fingers are crossed.

One way to find out.

Argh!

RICK: Pretty good.
It's pretty good.

Pretty good?
It's good.

OK!

Phew!

Grace, this is simply delicious.

The butterfly on the fish
was really well done.

Has anyone got a bone?
No.
No bone.

I love that little spice blend
on top.

When you got, like,
a pop of the coriander seed,

a pop of the fennel seed,
I dug it hard.

It was enough to know
that there was spice in it,

but they definitely just played,
like, a nice little role

throughout the dish
and didn't overpower it.

Great work on what is
absolutely, simply delicious.

Thank you.

To be honest, it's just
made me smile, that dish.

It's cheered me up no end.

I love food and a dish
that makes me smile

is what my life's all about,
to be honest.
Thank you.

(EXHALES)

That's like - what you said -

um, that's what
I always say about food

and, like,
how I always want to feel

when I'm eating.

And I feel like
I learned that from you.

So, um, that's really cool.

Nice, Grace!

Thank you so much. Thank you.

That's crazy!

SOFIA:
What an incredible first day

of Around the World Week.

The moment you guys
walked into the kitchen

and those spices hit your noses,

you knew exactly
what we were up to.

Rick, you set them up
beautifully

with the ingredients
you brought in today.

Do you think so?
I do.

How do you think they went?

Well, I was actually
rather pleased with myself,

actually,
with the ingredients...

I knew it!

..because I just noticed
that you used everything.

And I just thought that there
was a naturalness

about all the dishes, really.

You didn't try too hard

because, at the end of the day,
it's all down to the flavour.

And a lot of those flavours
were really not forced.

And the use of spice
was not forced.

So I've had
a thoroughly enjoyable day,

but more importantly,
I think you're really good.

Aww.

Guys, put your hands together
for Chef Rick Stein.

Rick Stein!
(CHEERING)

We tasted 12
of the most appealing dishes,

and let me say
the standard was excellent...

..but we could only choose four

to be safe
from tomorrow's elimination.

If I call your name,
please step forward.

Casper.

(CHEERING)

Your dish was totally unique,

and if you keep cooking
like this,

you're going to go far
into the competition.

Thank you.

Grace!

(CHEERING)

Your dish was really clever.

This was exactly
the kind of cooking

we were hoping to see today.

Miin!

(CHEERING)

The curry was intense,
but when married

with that perfectly-cooked crab
and exceptional flatbread,

you won us over.

Thank you.

And the final dish

celebrated every ingredient
in its purest form.

The cook was clever, precise,

and their fish
was done perfectly.

Alyona!

(CHEERING)

Casper, Grace, Miin, and Alyona,

you four will be safe up on
that gantry tomorrow,

with not a worry in the world.

The rest of you,

you'll be cooking
in a massive all-in elimination.

So go get some rest.
You're gonna need it.

Goodnight. Well done, everybody.

(INDISTINCT CHATTER)

Well done.

VOICEOVER: Tomorrow night,

Around the World Week continues

with five countries
and five secret ingredients.

(ALL EXCLAIM)

Are you all kind of bricking it?
We got nervous!

It could be their ticket
to safety...

Black apron today.

There's no room to hide.

..or their return trip home.

Oh, dear Lord! I'm freaking out!

Oh, my God,

it's not coming together.

Kanika, breathe, breathe!

I'm gone, I'm gone,

I'm gone, I'm gone.

Captions by Red Bee Media