1 00:00:13,440 --> 00:00:16,800 (CHEERS FROM THE GANTRY) 2 00:00:20,640 --> 00:00:23,120 MIIN: I know that pressure tests are called pressure tests 3 00:00:23,120 --> 00:00:24,640 for a reason, 4 00:00:24,640 --> 00:00:26,880 so I am nervous. 5 00:00:26,880 --> 00:00:28,880 Like super, super nervous. 6 00:00:28,880 --> 00:00:31,960 But I'm ready to fight for my place in the competition. 7 00:00:31,960 --> 00:00:32,960 Good morning. 8 00:00:32,960 --> 00:00:34,320 Good morning. Good morning. 9 00:00:34,320 --> 00:00:37,240 I hope you've slept well and are feeling clear-headed, 10 00:00:37,240 --> 00:00:39,000 because you're going to need 11 00:00:39,000 --> 00:00:41,680 every ounce of energy and focus you've got. 12 00:00:42,920 --> 00:00:45,640 The black apron carries weight for a reason. 13 00:00:47,520 --> 00:00:50,200 Someone's journey ends today. 14 00:00:52,880 --> 00:00:57,240 But tough days are where the real growth happens. 15 00:00:57,240 --> 00:01:00,200 And, if you get through today, you'll level up big time. 16 00:01:01,600 --> 00:01:04,920 Vinnie, what did you learn from your first pressure test? 17 00:01:04,920 --> 00:01:07,800 You've got to keep going. Like, you can't fluff around. 18 00:01:07,800 --> 00:01:09,680 Jackie, how are you feeling? 19 00:01:09,680 --> 00:01:11,480 Yeah, I... 20 00:01:11,480 --> 00:01:13,120 I'm definitely feeling the weight of the pin 21 00:01:13,120 --> 00:01:15,000 so much more than I thought I would. 22 00:01:15,000 --> 00:01:18,040 Well, Jackie, you don't have to make that decision 23 00:01:18,040 --> 00:01:20,720 about whether you play your immunity pin or not 24 00:01:20,720 --> 00:01:22,880 until after you know what the challenge is. 25 00:01:24,000 --> 00:01:27,040 This week, we've taken you on a journey around the world. 26 00:01:27,040 --> 00:01:29,920 We've witnessed flavours, traditions and techniques 27 00:01:29,920 --> 00:01:31,960 from every corner of the globe. 28 00:01:31,960 --> 00:01:35,920 So today, it's only fitting that we bring in someone 29 00:01:35,920 --> 00:01:38,640 whose cooking is shaped by a world of influences. 30 00:01:39,880 --> 00:01:43,480 As a chef and writer, her voice is redefining 31 00:01:43,480 --> 00:01:45,800 modern Australian-Asian cuisine... 32 00:01:47,960 --> 00:01:50,240 ..and she's here to challenge the way you think about flavour. 33 00:01:51,640 --> 00:01:53,440 Please welcome... 34 00:01:53,440 --> 00:01:55,760 ..Chef Rosheen Kaul! 35 00:01:55,760 --> 00:01:58,000 (CHEERING AND APPLAUSE) 36 00:01:59,880 --> 00:02:01,640 MIIN: Oh, my God, it's Rosheen Kaul! 37 00:02:01,640 --> 00:02:03,000 I cannot believe it. 38 00:02:03,000 --> 00:02:04,920 Hi, guys! 39 00:02:04,920 --> 00:02:09,640 Amazing, amazing chef. Like, I love what she does. 40 00:02:09,640 --> 00:02:13,400 She's known for her intricate, really fine-dining dishes. 41 00:02:13,400 --> 00:02:15,960 So it's going to be a tough challenge. 42 00:02:15,960 --> 00:02:17,840 Jackie's a fan. Yeah, yeah. 43 00:02:17,840 --> 00:02:20,880 I wonder if that means she'll stay in the cook, then, 44 00:02:20,880 --> 00:02:23,080 and not play her pin. 45 00:02:23,080 --> 00:02:25,200 Hello, hello. Hi, Rosheen. 46 00:02:25,200 --> 00:02:26,360 Yass, girl! 47 00:02:30,960 --> 00:02:32,040 (WHISPERS) Oh, my gosh. 48 00:02:32,040 --> 00:02:34,640 Rosheen, welcome back to the MasterChef kitchen. 49 00:02:34,640 --> 00:02:36,880 Thank you so much. I'm so excited to be here. 50 00:02:36,880 --> 00:02:39,600 Since you've been here last, you have just been busy, 51 00:02:39,600 --> 00:02:41,360 busy, busy, busy. 52 00:02:41,360 --> 00:02:44,120 Well, most recently, I've been doing a pop-up 53 00:02:44,120 --> 00:02:45,680 called Bistro Marigold. Yes. 54 00:02:45,680 --> 00:02:46,880 And then I also released 55 00:02:46,880 --> 00:02:48,600 my latest cookbook, Secret Sauce. 56 00:02:48,600 --> 00:02:51,560 And you had an amazing run at Etta, 57 00:02:51,560 --> 00:02:53,880 where you were the head chef. How was that experience? 58 00:02:53,880 --> 00:02:55,160 I was a young head chef, 59 00:02:55,160 --> 00:02:58,360 so it was ultimately absolutely terrifying. 60 00:02:58,360 --> 00:03:00,640 You know, because it was essentially a baptism of fire - 61 00:03:00,640 --> 00:03:04,120 we were cooking entirely over fire. 62 00:03:04,120 --> 00:03:06,160 But, by the end, we won Restaurant Of The Year. 63 00:03:06,160 --> 00:03:09,160 You know, it was... It was pretty spectacular. 64 00:03:09,160 --> 00:03:11,200 Rosheen is very, very impressive. 65 00:03:11,200 --> 00:03:13,640 Uh, it's pretty daunting. 66 00:03:13,640 --> 00:03:15,680 But I've learned you've got to keep fighting 67 00:03:15,680 --> 00:03:17,600 no matter what the challenge is, 68 00:03:17,600 --> 00:03:19,840 because I really don't want to be going home today. 69 00:03:19,840 --> 00:03:22,920 OK, Chef Rosheen, 70 00:03:22,920 --> 00:03:25,280 it's time to lift that cloche. 71 00:03:27,000 --> 00:03:28,880 So, today you'll be making my... 72 00:03:34,640 --> 00:03:37,480 (ALL EXCLAIM WITH AWE) 73 00:03:42,160 --> 00:03:43,200 ..Chou Farci. 74 00:03:51,680 --> 00:03:54,520 JACKIE: Wow. Wow. 75 00:03:54,520 --> 00:03:55,960 Cabbage. 76 00:03:55,960 --> 00:03:57,080 That is crazy. 77 00:03:58,440 --> 00:04:01,840 Like, what even is this cabbage? 78 00:04:01,840 --> 00:04:03,560 So shiny! 79 00:04:03,560 --> 00:04:05,520 Like, chou farci - 80 00:04:05,520 --> 00:04:07,520 I have no clue what that is! 81 00:04:07,520 --> 00:04:09,800 It doesn't look real. 82 00:04:09,800 --> 00:04:11,120 Wow. 83 00:04:11,120 --> 00:04:13,840 It's so perfect. I know! 84 00:04:15,120 --> 00:04:17,880 ANDY: Oh, Rosheen. But I'm guessing there's 85 00:04:17,880 --> 00:04:20,480 a little bit more to it underneath that cabbage leaf. 86 00:04:20,480 --> 00:04:21,640 Shall we have a look? 87 00:04:27,480 --> 00:04:28,600 Perfect. 88 00:04:28,600 --> 00:04:32,320 (ALL EXCLAIM AND LAUGH WITH AWE) 89 00:04:32,320 --> 00:04:34,520 This chou farci looks incredible. 90 00:04:34,520 --> 00:04:36,600 There's, like, a million layers in there 91 00:04:36,600 --> 00:04:40,480 and this perfectly runny egg in the middle. 92 00:04:40,480 --> 00:04:43,360 So I'm getting a little bit nervous now. 93 00:04:43,360 --> 00:04:44,600 Simple, eh? 94 00:04:46,720 --> 00:04:48,520 So, at the very bottom, 95 00:04:48,520 --> 00:04:50,840 we have a layer of caramelised zucchini puree 96 00:04:50,840 --> 00:04:52,600 separated with a layer of cabbage, 97 00:04:52,600 --> 00:04:54,960 and then we have a morel and shiitake duxelle. 98 00:04:54,960 --> 00:04:57,200 Another layer, then we have jasmine rice 99 00:04:57,200 --> 00:04:59,120 that has been cooked with lily bulb 100 00:04:59,120 --> 00:05:00,720 and charred vegetable stock. 101 00:05:00,720 --> 00:05:03,400 At the very top, we have a spinach and tofu mousseline. 102 00:05:03,400 --> 00:05:04,920 And of course you can see there's an egg 103 00:05:04,920 --> 00:05:07,080 cutting through every single layer as well. 104 00:05:07,080 --> 00:05:10,400 And then, of course, it is wrapped with Savoy cabbage, 105 00:05:10,400 --> 00:05:14,400 sitting on top of a garlic chive and parsley beurre monte 106 00:05:14,400 --> 00:05:16,760 and an aromatic chilli oil. 107 00:05:16,760 --> 00:05:19,040 Happy days. 108 00:05:19,040 --> 00:05:21,240 Just a couple of things. Yeah. 109 00:05:23,400 --> 00:05:25,680 SOFIA: Seven layers plus an egg? Yeah. 110 00:05:25,680 --> 00:05:27,520 So, the way it is constructed, 111 00:05:27,520 --> 00:05:29,520 every single layer is there for a reason - 112 00:05:29,520 --> 00:05:33,320 to either glue something or absorb a secondary layer. 113 00:05:33,320 --> 00:05:35,200 So it must have structural integrity 114 00:05:35,200 --> 00:05:36,920 or the whole thing's gonna fall apart. 115 00:05:36,920 --> 00:05:39,880 But, when you're wrapping it, don't squish it. 116 00:05:39,880 --> 00:05:41,680 If you squish it, it's game over. 117 00:05:43,120 --> 00:05:44,920 ANDY: Shall we taste it? 118 00:05:46,240 --> 00:05:50,240 Wow. Smells amazing. It's a beautiful dish. 119 00:05:51,520 --> 00:05:55,280 I can't stress how important this tasting is, 120 00:05:55,280 --> 00:05:59,400 because probably 90% of these elements, 121 00:05:59,400 --> 00:06:01,240 they're new for you guys. Hmm. 122 00:06:01,240 --> 00:06:03,120 You know, they were new for us as well. 123 00:06:03,120 --> 00:06:05,960 VINNIE: You can taste the char. Yeah. 124 00:06:05,960 --> 00:06:07,760 Nobody wants a sweaty cabbage. Gross. 125 00:06:07,760 --> 00:06:09,920 So we're going to really, really char those vegetables 126 00:06:09,920 --> 00:06:11,000 when we're making the stock. 127 00:06:11,000 --> 00:06:12,200 Don't be scared. 128 00:06:12,200 --> 00:06:14,880 You can only under-char them, because you can really taste 129 00:06:14,880 --> 00:06:17,760 that soupy flavour permeating through the entire dish 130 00:06:17,760 --> 00:06:19,040 if it's not right. 131 00:06:20,440 --> 00:06:23,760 And you can taste that really deeply caramelised zucchini, 132 00:06:23,760 --> 00:06:26,280 and make sure that your morels are fully cooked. 133 00:06:26,280 --> 00:06:27,760 Really, really develop that flavour, 134 00:06:27,760 --> 00:06:31,400 like strong, strong, caramel, delicious natural sweetness. 135 00:06:31,400 --> 00:06:32,920 You cannot rush that process. 136 00:06:35,480 --> 00:06:37,800 POH: Vinnie, how do you feel about replicating this dish? 137 00:06:37,800 --> 00:06:41,040 There's a lot going on. There is a lot going on. 138 00:06:41,040 --> 00:06:42,760 But everything is, like, perfect in it. 139 00:06:42,760 --> 00:06:45,840 Yeah, it's just complete harmony through every layer. Yeah. 140 00:06:45,840 --> 00:06:49,000 LUCY: I've never cooked these elements before. 141 00:06:49,000 --> 00:06:50,600 SOFIA: Alright, last mouthful, guys. 142 00:06:50,600 --> 00:06:53,440 So I'm tasting everything, 143 00:06:53,440 --> 00:06:55,720 but I know that I am going to be really relying 144 00:06:55,720 --> 00:06:58,160 on that recipe getting me through today. 145 00:06:59,880 --> 00:07:04,680 You'll have three hours to make Rosheen's chou farci. 146 00:07:08,760 --> 00:07:10,760 The recipe and all the ingredients you need 147 00:07:10,760 --> 00:07:12,120 will be at your benches. 148 00:07:15,440 --> 00:07:18,960 The dish that least resembles Rosheen's in look and taste 149 00:07:18,960 --> 00:07:20,360 will send its maker home. 150 00:07:28,000 --> 00:07:31,040 Jackie, now's the time to make your decision. 151 00:07:32,720 --> 00:07:34,600 Will you risk your spot in the competition 152 00:07:34,600 --> 00:07:36,120 and cook in the pressure test? 153 00:07:36,120 --> 00:07:38,400 Or do you want to make it all go away right now 154 00:07:38,400 --> 00:07:40,040 and hand in your immunity pin? 155 00:07:44,600 --> 00:07:46,680 I know that, if I go into this pressure test 156 00:07:46,680 --> 00:07:49,960 and come out on the other side, I'll be a better cook for it. 157 00:07:49,960 --> 00:07:51,920 And I'll still have my pin. 158 00:07:51,920 --> 00:07:55,040 But there's a lot at stake, and I... 159 00:07:55,040 --> 00:07:56,680 Yeah, I think I need to listen to my gut. 160 00:07:58,240 --> 00:08:02,240 Chef Rosheen, your dish is absolutely beautiful. 161 00:08:02,240 --> 00:08:05,320 But I think the smart thing to do for me today is to play it. 162 00:08:10,160 --> 00:08:11,320 Alright, Jackie. 163 00:08:11,320 --> 00:08:13,440 Hand it over and you can head up to the gantry. 164 00:08:13,440 --> 00:08:14,880 ANDY: Nice work, Jackie. 165 00:08:17,400 --> 00:08:18,920 CONTESTANT: Good job. 166 00:08:18,920 --> 00:08:22,440 If I was Jackie, I would play the pin for sure, 100%. 167 00:08:22,440 --> 00:08:25,480 But I've gone now from a 25% chance of going home 168 00:08:25,480 --> 00:08:28,240 to a 33% chance of going home! 169 00:08:28,240 --> 00:08:31,280 Uh, it's not great odds. 170 00:08:31,280 --> 00:08:32,960 (WHISPERS) Right decision, babe. Yeah. 171 00:08:32,960 --> 00:08:35,240 And then there were three. 172 00:08:36,600 --> 00:08:38,040 Rosheen, would you like to do the honours? 173 00:08:38,040 --> 00:08:39,120 I would. 174 00:08:39,120 --> 00:08:41,680 If you think you're moving fast, you're not moving fast enough. 175 00:08:44,800 --> 00:08:48,000 But it can be done. Can be done. 176 00:08:48,000 --> 00:08:49,560 Good luck. 177 00:08:52,640 --> 00:08:54,040 Your time starts now. 178 00:08:54,040 --> 00:08:56,280 (CHEERING AND APPLAUSE) 179 00:09:00,440 --> 00:09:03,200 ANNABEL: Great pace, Luce. LUCY: Great pace! 180 00:09:10,600 --> 00:09:12,840 This is, like, a seven-page recipe, 181 00:09:12,840 --> 00:09:14,680 so there's a lot to get through. 182 00:09:14,680 --> 00:09:17,000 I'm just gonna really just lock in 183 00:09:17,000 --> 00:09:18,320 and follow this recipe to a T, 184 00:09:18,320 --> 00:09:20,320 and then hopefully I can't go wrong. 185 00:09:22,400 --> 00:09:25,560 Never in my life have I worked with a recipe like this, 186 00:09:25,560 --> 00:09:28,400 and this big as well! It's like a book. 187 00:09:28,400 --> 00:09:31,120 It's very intricate, and there's lots of techniques in there, 188 00:09:31,120 --> 00:09:33,120 but everything you need to know is here. 189 00:09:33,120 --> 00:09:36,000 So my strategy is to just try and keep myself grounded. 190 00:09:36,000 --> 00:09:37,800 You know, just keep referring back to the recipe. 191 00:09:37,800 --> 00:09:41,680 (READS TO SELF) 192 00:09:41,680 --> 00:09:42,800 Come on, Miin. 193 00:09:48,240 --> 00:09:51,320 SOFIA: This one really raises the bar for this season. 194 00:09:51,320 --> 00:09:52,680 ROSHEEN: Yeah? Bar is raised. 195 00:09:52,680 --> 00:09:55,120 Bar is raised. (CHUCKLES) 196 00:09:55,120 --> 00:09:57,200 It's such a great dish. 197 00:09:57,200 --> 00:09:59,400 I would not want to make this in a challenge myself. (CHUCKLES) 198 00:09:59,400 --> 00:10:02,120 That's my wombok cabbage. 199 00:10:02,120 --> 00:10:04,520 I love to follow recipes at home. 200 00:10:04,520 --> 00:10:07,320 I am quite, like, a methodical cook, 201 00:10:07,320 --> 00:10:10,160 so I'm gonna focus on page one. 202 00:10:10,160 --> 00:10:12,320 I'm not going to look through all the other pages 203 00:10:12,320 --> 00:10:14,240 because I feel like I'm going to find that really overwhelming. 204 00:10:14,240 --> 00:10:17,320 And the very first thing I need to make 205 00:10:17,320 --> 00:10:19,160 is this charred vegetable stock. 206 00:10:19,160 --> 00:10:21,160 In Rosheen's dish, 207 00:10:21,160 --> 00:10:24,560 that char on the vegies adds such depth of flavour 208 00:10:24,560 --> 00:10:26,240 into the stock. 209 00:10:26,240 --> 00:10:30,360 And this stock, it's used across so many different elements, 210 00:10:30,360 --> 00:10:33,080 so it needs to be made as quick as possible 211 00:10:33,080 --> 00:10:35,200 because I need it before I can even move on. 212 00:10:35,200 --> 00:10:37,560 So, straightaway 213 00:10:37,560 --> 00:10:39,800 I'm doing my wombok cabbage and my onions. 214 00:10:43,960 --> 00:10:47,040 And my fresh shiitakes, carrot, 215 00:10:47,040 --> 00:10:49,280 and the whites of the spring onion in there too. 216 00:10:51,760 --> 00:10:53,160 And at the start of the challenge, 217 00:10:53,160 --> 00:10:55,160 Rosheen reminded us that there's no way 218 00:10:55,160 --> 00:10:57,440 we can over-char our vegetables, 219 00:10:57,440 --> 00:11:00,440 so I've definitely got that in the back of my head. 220 00:11:00,440 --> 00:11:01,960 Great pace! 221 00:11:03,120 --> 00:11:05,640 Timers on. Yeah, great. 222 00:11:09,200 --> 00:11:11,200 Oh! 223 00:11:11,200 --> 00:11:12,360 Stupid. 224 00:11:12,360 --> 00:11:15,560 VINNIE: It's kind of a bit distracting, 225 00:11:15,560 --> 00:11:19,000 looking around, but I can see I'm ahead of Miin. 226 00:11:20,600 --> 00:11:24,560 And I feel like me and Lucy, we're going at the same pace. 227 00:11:24,560 --> 00:11:26,560 (SPEAKS INDISTINCTLY) 228 00:11:26,560 --> 00:11:29,440 Dried kombu. Yes. 229 00:11:29,440 --> 00:11:30,800 Two garlic cloves. 230 00:11:30,800 --> 00:11:32,880 Getting the stock on really, really quickly 231 00:11:32,880 --> 00:11:35,920 is really important and there's a lot of steps, 232 00:11:35,920 --> 00:11:39,640 but I'm no stranger to high-pressure situations. 233 00:11:39,640 --> 00:11:42,680 Good job, Vinnie! Look at those roasted babies. 234 00:11:42,680 --> 00:11:44,560 Being a nurse, 235 00:11:44,560 --> 00:11:46,400 you often have to act very quickly 236 00:11:46,400 --> 00:11:47,880 in emergency situations, 237 00:11:47,880 --> 00:11:49,680 and you have to keep a level head 238 00:11:49,680 --> 00:11:52,120 and you have to be super organised as well. 239 00:11:53,480 --> 00:11:55,720 So if I can do that, 240 00:11:55,720 --> 00:11:58,120 maybe I'll be able to smash out each element 241 00:11:58,120 --> 00:11:59,640 of this dish as quick as possible. 242 00:11:59,640 --> 00:12:01,040 Nice, Vinnie. 243 00:12:01,040 --> 00:12:02,760 LYDIA: Looking like a broth champion. 244 00:12:05,960 --> 00:12:08,120 Good job, mate! Nice one, Miin! 245 00:12:13,000 --> 00:12:16,760 POH: 20 minutes into the cook, they're all quite calm... 246 00:12:18,040 --> 00:12:19,880 ..which stresses me out. 247 00:12:19,880 --> 00:12:21,400 ROSHEEN: But magic always happens. 248 00:12:21,400 --> 00:12:22,640 You don't think you're gonna make it 249 00:12:22,640 --> 00:12:23,640 and then somehow you make it. 250 00:12:23,640 --> 00:12:24,800 The adrenaline makes it happen. Yeah. 251 00:12:24,800 --> 00:12:27,360 Yeah, I think it's because you just know in your head you have no choice. 252 00:12:27,360 --> 00:12:28,360 Yeah. 253 00:12:28,360 --> 00:12:30,680 I always picture, like, running from a lion 254 00:12:30,680 --> 00:12:33,040 and it's like, suddenly, you can climb a tree. 255 00:12:33,040 --> 00:12:34,800 Yeah, or lift a car. 256 00:12:36,560 --> 00:12:37,920 Those are stressful analogies. 257 00:12:40,240 --> 00:12:41,720 MIIN: Being in the MasterChef kitchen, 258 00:12:41,720 --> 00:12:44,880 it's challenging me to do things out of my comfort zone. 259 00:12:45,960 --> 00:12:47,760 I actually am a business owner. 260 00:12:47,760 --> 00:12:50,160 I've owned a creative agency for 20 years, 261 00:12:50,160 --> 00:12:52,520 and so I am the boss. 262 00:12:52,520 --> 00:12:53,840 Full control. 263 00:12:55,880 --> 00:12:58,120 But today, in the pressure test, 264 00:12:58,120 --> 00:13:01,120 when I have no control whatsoever, 265 00:13:01,120 --> 00:13:03,200 that honestly scares me, 266 00:13:03,200 --> 00:13:05,520 and I'm already, like, starting to get stressed. 267 00:13:05,520 --> 00:13:07,280 Push, Uncle Miin! 268 00:13:07,280 --> 00:13:10,600 Especially because I'm quite bad at following recipes. 269 00:13:12,000 --> 00:13:14,200 I'm more of a skimmer. 270 00:13:14,200 --> 00:13:16,960 So I told myself to stay focused 271 00:13:16,960 --> 00:13:19,760 and read the recipe carefully. 272 00:13:21,560 --> 00:13:24,080 That looks great, Lucy. Good job. 273 00:13:24,080 --> 00:13:25,800 LUCY: Thank you! 274 00:13:25,800 --> 00:13:27,920 The vegies have that nice char. 275 00:13:27,920 --> 00:13:30,640 I add all my vegies into the pressure cooker 276 00:13:30,640 --> 00:13:32,560 with my sauteed aromats, 277 00:13:32,560 --> 00:13:36,600 fresh daikon and dried shiitakes and kombu. 278 00:13:37,960 --> 00:13:40,120 Got it, guys! 279 00:13:40,120 --> 00:13:42,200 Yeah! Nice. 280 00:13:44,520 --> 00:13:47,000 Yes, Vinnie. Smashing it, mate. Yeah, yeah! 281 00:13:47,000 --> 00:13:48,680 And now the stock's on, 282 00:13:48,680 --> 00:13:50,840 I can start moving on to my fresh shiitakes 283 00:13:50,840 --> 00:13:54,280 and the morel mushrooms for the morel duxelle. 284 00:13:54,280 --> 00:13:58,800 Rosheen's duxelle had just that umami-packed flavour, 285 00:13:58,800 --> 00:14:02,040 so these mushrooms need to be nice and golden 286 00:14:02,040 --> 00:14:05,200 to really bring out all of that delicious flavour. 287 00:14:07,480 --> 00:14:09,920 That's it. Boom! Good work, Vinnie! 288 00:14:09,920 --> 00:14:11,840 Yeah, Vinnie! Nice, Vinnie. 289 00:14:11,840 --> 00:14:13,000 Let's go, Miin! 290 00:14:13,000 --> 00:14:14,560 Come on, Miin. Let's go, mate. 291 00:14:14,560 --> 00:14:15,640 Let's hustle. 292 00:14:17,080 --> 00:14:18,400 Good job, Uncle Miin! 293 00:14:20,040 --> 00:14:21,800 Keep going, mate. 294 00:14:21,800 --> 00:14:23,680 Hey, Miin. Hi. 295 00:14:23,680 --> 00:14:25,680 ROSHEEN: How far away is your stock? 296 00:14:25,680 --> 00:14:27,480 This is done in, like, two minutes, so... 297 00:14:27,480 --> 00:14:30,040 OK. Just about two? You've really got to push, Miin. 298 00:14:30,040 --> 00:14:31,080 It takes quite a while. 299 00:14:31,080 --> 00:14:32,760 Look, in a perfect world, 300 00:14:32,760 --> 00:14:34,360 you should have got that done about 15 minutes ago. 301 00:14:34,360 --> 00:14:37,120 Oh, is it? Uh! OK. 302 00:14:37,120 --> 00:14:38,680 But you can still make up that time. 303 00:14:38,680 --> 00:14:40,520 It's all possible. So just move nice and quick. 304 00:14:40,520 --> 00:14:41,760 Yeah, yeah, yeah. 305 00:14:42,760 --> 00:14:44,400 I had a sous-chef say to me once, 306 00:14:44,400 --> 00:14:46,640 "Think twice, move once." 307 00:14:46,640 --> 00:14:48,800 So keep going. OK, yeah. 308 00:14:50,000 --> 00:14:51,680 I'm very worried. 309 00:14:51,680 --> 00:14:53,920 I'm very early on in the cook... 310 00:14:53,920 --> 00:14:56,560 Push, Uncle Miin! Yep, got it. 311 00:14:56,560 --> 00:14:59,920 ..and I'm under pressure 312 00:14:59,920 --> 00:15:02,720 and I'm struggling. 313 00:15:02,720 --> 00:15:04,920 So I'm just getting the vegetables going 314 00:15:04,920 --> 00:15:06,200 as quickly as possible. 315 00:15:06,200 --> 00:15:08,360 Yeah! Come on, Uncle Miin, let's go! 316 00:15:08,360 --> 00:15:10,120 Let's move! Go, Miin! 317 00:15:11,120 --> 00:15:14,800 So next I'm working on my morel duxelle. 318 00:15:14,800 --> 00:15:16,280 No, no. 319 00:15:16,280 --> 00:15:19,240 And I'm weighing out my shiitakes. 320 00:15:19,240 --> 00:15:21,880 Come on. Is there still fresh shiitake? 321 00:15:21,880 --> 00:15:23,160 There's no fresh shiitake. 322 00:15:24,800 --> 00:15:28,520 Oh, no, oh, no, oh, no. What's he doing? 323 00:15:30,080 --> 00:15:32,360 And for some reason I'm short... 324 00:15:33,880 --> 00:15:36,880 ..so I've done something wrong. 325 00:15:36,880 --> 00:15:39,160 And the idea that I was going to be calm 326 00:15:39,160 --> 00:15:42,000 and stay focused pretty much just went out the window. 327 00:15:42,000 --> 00:15:43,600 I don't have enough. 328 00:15:54,960 --> 00:15:56,440 (SIGHS DEEPLY) 329 00:15:58,720 --> 00:16:00,040 I don't have enough. 330 00:16:00,040 --> 00:16:02,360 Cool, calm, collected, Uncle Miin. 331 00:16:06,120 --> 00:16:07,880 ROSHEEN: Hi. Hi. 332 00:16:07,880 --> 00:16:09,400 Have you got your stock in now? Yes, yes, it is. 333 00:16:09,400 --> 00:16:11,840 I think I might have used a bit more of the shiitakes 334 00:16:11,840 --> 00:16:13,040 because I seem to be short. 335 00:16:13,040 --> 00:16:14,400 You're short? 336 00:16:14,400 --> 00:16:16,240 You've already used some in the stock, yes? Yes. 337 00:16:19,320 --> 00:16:21,880 So I guess just make sure you're tasting it 338 00:16:21,880 --> 00:16:24,200 and then maybe adjust if you need to. OK. 339 00:16:24,200 --> 00:16:25,760 Come on, Uncle Miin, let's get on! 340 00:16:27,880 --> 00:16:29,600 I'm so frazzled because I don't have 341 00:16:29,600 --> 00:16:32,000 enough shiitakes for my duxelle, 342 00:16:32,000 --> 00:16:35,280 and I have no idea what I've done. 343 00:16:35,280 --> 00:16:37,000 Just started 344 00:16:37,000 --> 00:16:39,240 to cook and somehow I've messed up already. 345 00:16:39,240 --> 00:16:41,600 Shiitake mushrooms... 346 00:16:41,600 --> 00:16:43,680 At this stage, it's just too overwhelming. 347 00:16:43,680 --> 00:16:45,080 One cook is all it takes. 348 00:16:45,080 --> 00:16:46,520 One error is all it takes. 349 00:16:46,520 --> 00:16:49,720 Let's go, Uncle Miin! Push, push! 350 00:16:51,000 --> 00:16:53,600 But I've worked so hard to get to this point. 351 00:16:53,600 --> 00:16:55,840 Like, I'm not ready to go home. 352 00:16:55,840 --> 00:16:58,360 So I think I have to start trusting 353 00:16:58,360 --> 00:17:00,480 my own intuition and instincts 354 00:17:00,480 --> 00:17:02,560 and make do with what I have. 355 00:17:04,960 --> 00:17:09,000 So I think I'll just use all the morels that I have 356 00:17:09,000 --> 00:17:11,840 to get as much flavour into the mushroom duxelle. 357 00:17:14,960 --> 00:17:17,480 Two hours, Miin. Yep, yep. Got it. Thank you. 358 00:17:18,440 --> 00:17:23,120 OK, guys. One hour down, two hours to go! 359 00:17:23,120 --> 00:17:26,280 (CHEERING) 360 00:17:30,240 --> 00:17:31,720 Whoo! 361 00:17:33,400 --> 00:17:35,920 Smells great, Vinnie. Thanks. 362 00:17:35,920 --> 00:17:37,600 It's my recipe, you know. (LAUGHTER) 363 00:17:38,680 --> 00:17:39,960 It's fun. Yeah. 364 00:17:39,960 --> 00:17:42,240 I mean, he's got the best attitude as well. 365 00:17:45,320 --> 00:17:47,120 Whoo! 366 00:17:47,120 --> 00:17:49,800 (CHEERING) 367 00:17:51,080 --> 00:17:53,040 Uh, I'm feeling pretty good at the moment. 368 00:17:53,040 --> 00:17:54,080 I think I'm on track, but then again, 369 00:17:54,080 --> 00:17:55,280 you know, this recipe is so long 370 00:17:55,280 --> 00:17:57,240 that I don't really know, but we'll see how we go. 371 00:17:57,240 --> 00:17:58,440 It's an hour in. 372 00:17:58,440 --> 00:18:01,600 I'm motoring through this morel duxelle, 373 00:18:01,600 --> 00:18:04,080 but I'm actually feeling pretty happy with my pace, 374 00:18:04,080 --> 00:18:07,680 while I'm still following exactly what the recipe says. 375 00:18:07,680 --> 00:18:09,720 Stock. Let's go back to the stock. 376 00:18:09,720 --> 00:18:13,280 So now I need my charred vegetable stock 377 00:18:13,280 --> 00:18:14,320 for the morel duxelle. 378 00:18:15,360 --> 00:18:17,480 It's smelling really, really good. 379 00:18:17,480 --> 00:18:20,160 I'm getting that really umami depth 380 00:18:20,160 --> 00:18:21,960 from all the kombu and the shiitake mushrooms. 381 00:18:21,960 --> 00:18:23,280 But then you're getting 382 00:18:23,280 --> 00:18:25,480 this charred smell in the air as well. 383 00:18:25,480 --> 00:18:26,640 It's smelling bang-on. 384 00:18:28,240 --> 00:18:31,400 So I add the stock to the mushrooms, 385 00:18:31,400 --> 00:18:33,440 lacquer them up with a nice glaze 386 00:18:33,440 --> 00:18:35,560 so that they can develop 387 00:18:35,560 --> 00:18:38,400 a really deep golden brown and rich flavour. 388 00:18:39,520 --> 00:18:41,120 Hey, Vinnie. Hello. 389 00:18:41,120 --> 00:18:42,240 ROSHEEN: How are you feeling? 390 00:18:42,240 --> 00:18:45,440 I'm feeling really good. This is really, really fun. 391 00:18:45,440 --> 00:18:46,760 Good! 392 00:18:46,760 --> 00:18:49,160 Stuff like this, I, like, dream about cooking, 393 00:18:49,160 --> 00:18:51,920 but I never really have the know-how to do it. 394 00:18:51,920 --> 00:18:53,920 Yeah, so it's really, really cool. 395 00:18:53,920 --> 00:18:57,240 But I want to move on quickly to the zucchini 396 00:18:57,240 --> 00:18:59,240 because I want that to get really nice and caramelised. 397 00:18:59,240 --> 00:19:00,920 Yeah, it does take a little bit of time. 398 00:19:00,920 --> 00:19:02,200 Thank you. 399 00:19:02,200 --> 00:19:04,800 "Remove the stems and dice very finely." 400 00:19:04,800 --> 00:19:07,680 There's so many more elements that I still need to do. 401 00:19:07,680 --> 00:19:10,600 I still need to make my caramelised zucchini puree, 402 00:19:10,600 --> 00:19:13,320 my mousseline, my egg, my chilli oil 403 00:19:13,320 --> 00:19:14,880 and my beurre monte, 404 00:19:14,880 --> 00:19:16,600 and then get everything ready to assemble 405 00:19:16,600 --> 00:19:19,120 and get my chou farci steaming in the oven 406 00:19:19,120 --> 00:19:21,080 with at least 17 minutes to go. 407 00:19:21,080 --> 00:19:23,920 Come on, Vinnie! Faster, faster! 408 00:19:23,920 --> 00:19:26,400 So once my duxelle has the right colour, 409 00:19:26,400 --> 00:19:27,840 it's all done... 410 00:19:27,840 --> 00:19:29,080 Let's go, Vinnie. 411 00:19:29,080 --> 00:19:31,560 ..I'm able to move on to my zucchini. 412 00:19:32,920 --> 00:19:35,640 Rosheen's caramelised zucchini puree layer 413 00:19:35,640 --> 00:19:37,440 adds this sweetness to the dish. 414 00:19:39,280 --> 00:19:42,360 So it also needs to be really deeply caramelised. 415 00:19:42,360 --> 00:19:45,360 And the recipe's telling me "salt to taste." 416 00:19:46,480 --> 00:19:47,560 And I like salt. 417 00:19:49,360 --> 00:19:50,600 So I need to be really careful 418 00:19:50,600 --> 00:19:52,160 with how I balance these flavours. 419 00:19:55,480 --> 00:19:56,920 Come on, Luce. 420 00:19:56,920 --> 00:19:58,560 Come on, Luce! 421 00:19:58,560 --> 00:20:00,280 How's it tasting? 422 00:20:00,280 --> 00:20:01,600 LUCY: Ooh, it tastes good! 423 00:20:01,600 --> 00:20:03,280 Yeah? Good. 424 00:20:03,280 --> 00:20:05,480 Hello. How are you going? Hello. Good. 425 00:20:05,480 --> 00:20:06,720 POH: Oh, my God, you look... 426 00:20:06,720 --> 00:20:09,640 You look very relaxed, actually. Um, yes, I am. 427 00:20:09,640 --> 00:20:11,640 I'm just finishing off my mushrooms 428 00:20:11,640 --> 00:20:14,760 and then jumping onto my zucchini. 429 00:20:14,760 --> 00:20:18,360 OK, so how's Lucy going with timing? 430 00:20:19,320 --> 00:20:21,360 Your zucchini should have been on about 15 minutes ago. 431 00:20:21,360 --> 00:20:23,080 Oh, OK. 432 00:20:23,080 --> 00:20:24,400 Yeah, it's that second gear, you know. 433 00:20:24,400 --> 00:20:25,960 I know, exactly. It's really hard to find from within. 434 00:20:25,960 --> 00:20:27,680 Yes. Yep. 435 00:20:27,680 --> 00:20:29,120 Alright, we'll leave you to it. Move, move. 436 00:20:29,120 --> 00:20:30,560 I will. Thank you, guys. 437 00:20:30,560 --> 00:20:32,640 Come on, Luce, keep up the pace! Come on! 438 00:20:32,640 --> 00:20:35,240 I thought I was going at, like, 100mph, 439 00:20:35,240 --> 00:20:36,400 but clearly not. 440 00:20:36,400 --> 00:20:39,560 I need to be going at 200mph. 441 00:20:39,560 --> 00:20:41,080 Zucchini time? 442 00:20:41,080 --> 00:20:42,240 Yeah. 443 00:20:43,760 --> 00:20:45,840 But the recipe says that these zucchinis 444 00:20:45,840 --> 00:20:49,040 also need to get a really nice, good amount of char in them, 445 00:20:49,040 --> 00:20:52,080 so I'm going to give them all the time that they need. 446 00:20:52,080 --> 00:20:54,000 Luce, you just really need to push here. 447 00:20:58,160 --> 00:21:00,560 (CHEERING) 448 00:21:00,560 --> 00:21:02,080 Nice work, Uncle Miin! 449 00:21:02,080 --> 00:21:04,400 Because I didn't have enough shiitakes, 450 00:21:04,400 --> 00:21:07,360 I need to trust my instincts and intuition, 451 00:21:07,360 --> 00:21:11,360 and in my mind, the duxelle is quite similar to Rosheen's. 452 00:21:11,360 --> 00:21:12,360 I think it's got 453 00:21:12,360 --> 00:21:14,560 that really nice mushroomy flavour. 454 00:21:14,560 --> 00:21:18,160 Come on, Uncle Miin! Doing so well! 455 00:21:18,160 --> 00:21:20,320 (CHEERING) 456 00:21:20,320 --> 00:21:21,600 I need to move on to the zucchinis. 457 00:21:25,080 --> 00:21:27,200 PETRO: Miin has been absolutely running around 458 00:21:27,200 --> 00:21:28,200 like a headless chook. 459 00:21:30,160 --> 00:21:33,680 But Miin is the only one that's cooking out his zucchini 460 00:21:33,680 --> 00:21:35,000 in a frying pan. 461 00:21:38,040 --> 00:21:39,600 So he's got more surface area 462 00:21:39,600 --> 00:21:42,400 and he's going to be able to caramelise them quicker. 463 00:21:43,440 --> 00:21:45,160 And he's really going to town on them. 464 00:21:47,240 --> 00:21:49,400 Yeah, he's pan frying them hard, 465 00:21:49,400 --> 00:21:52,480 and Miin's actually caught up quite a bit, 466 00:21:52,480 --> 00:21:55,320 so it's going to be interesting to see how this plays out. 467 00:22:01,560 --> 00:22:03,440 VINNIE: My zucchini is done... 468 00:22:03,440 --> 00:22:04,680 Really good, Vin. 469 00:22:06,960 --> 00:22:08,400 That's it done! Hey! 470 00:22:08,400 --> 00:22:09,560 Hello. 471 00:22:09,560 --> 00:22:11,680 ..and I get it ready for assembly. 472 00:22:15,040 --> 00:22:16,040 (EXHALES) 473 00:22:16,040 --> 00:22:17,840 Spinach, tofu, mousseline. 474 00:22:17,840 --> 00:22:21,320 So Rosheen's mousseline was really smooth 475 00:22:21,320 --> 00:22:24,960 and almost like a spongy texture. 476 00:22:24,960 --> 00:22:26,400 "Chop the tofu and place with the spinach 477 00:22:26,400 --> 00:22:28,520 "and morel duxelle in a Ninja blender." 478 00:22:30,120 --> 00:22:31,400 It's something brand-new to me. 479 00:22:31,400 --> 00:22:33,440 I've never heard of it before, 480 00:22:33,440 --> 00:22:35,680 but this recipe will help me out. 481 00:22:39,840 --> 00:22:41,200 Come on, Uncle Miin, let's go! 482 00:22:42,240 --> 00:22:43,440 MIIN: Zucchini's done. 483 00:22:43,440 --> 00:22:45,560 I've got a really hot, nice char on it, 484 00:22:45,560 --> 00:22:49,480 I didn't burn it, and I'm happy with the taste. 485 00:22:49,480 --> 00:22:54,160 When I season, I'm trying not to be too heavy handed. 486 00:22:54,160 --> 00:22:56,680 Once it's OK, I can move on. 487 00:22:59,080 --> 00:23:00,800 Good job, Uncle Miin. 488 00:23:07,280 --> 00:23:10,640 Good stuff, Luce. If you can go up a gear, do. 489 00:23:10,640 --> 00:23:12,280 LUKE: Cannot slow down. Cannot slow down. 490 00:23:12,280 --> 00:23:14,400 But you're doing really well, but you're doing really well. 491 00:23:14,400 --> 00:23:16,800 Watching Lucy working on those zucchinis, 492 00:23:16,800 --> 00:23:18,120 it is stressful. 493 00:23:18,120 --> 00:23:20,120 (READS OUT RECIPE) 494 00:23:20,120 --> 00:23:21,680 She's really detailed on every single step, 495 00:23:21,680 --> 00:23:24,320 and I feel like if she keeps this pace up, 496 00:23:24,320 --> 00:23:25,560 she's going to be in real trouble. 497 00:23:25,560 --> 00:23:27,280 Come on, Luce. Good stuff. 498 00:23:29,080 --> 00:23:30,160 That's it, Vin. 499 00:23:30,160 --> 00:23:31,560 Oh, Vin! 500 00:23:31,560 --> 00:23:33,480 VINNIE: I feel as though I've managed to keep 501 00:23:33,480 --> 00:23:37,040 a level head and just stick to the recipe. 502 00:23:38,160 --> 00:23:41,320 Love that. Oh, yes, Vinnie! 503 00:23:41,320 --> 00:23:44,200 My mousseline is looking and smelling really good. 504 00:23:44,200 --> 00:23:46,560 Now I need to move on to the next element - 505 00:23:46,560 --> 00:23:48,520 my runny boiled eggs. 506 00:23:50,480 --> 00:23:52,240 MIIN: Tofu mousseline done. 507 00:23:53,280 --> 00:23:55,800 I'm preparing the eggs, 508 00:23:55,800 --> 00:23:58,840 I'm steaming the cabbage leaves after that. 509 00:23:58,840 --> 00:24:00,880 A lot of things to do in a very short time, 510 00:24:00,880 --> 00:24:02,680 so try my best to get it all done. 511 00:24:05,000 --> 00:24:07,360 Come on, Uncle Miin! Go, Miin! 512 00:24:07,360 --> 00:24:08,480 As you all know, 513 00:24:08,480 --> 00:24:11,880 there are many layers to Rosheen's chou farci. 514 00:24:11,880 --> 00:24:15,120 You need to have them all done before you assemble and cook. 515 00:24:15,120 --> 00:24:16,960 You've got to speed up, or this dish, 516 00:24:16,960 --> 00:24:18,280 it ain't getting done. 517 00:24:18,280 --> 00:24:19,600 90 minutes to go. 518 00:24:19,600 --> 00:24:21,720 (CHEERING) 519 00:24:23,840 --> 00:24:26,360 Lucy, we're getting there. We're getting there. 520 00:24:26,360 --> 00:24:28,960 I know how hard you have worked to this point, 521 00:24:28,960 --> 00:24:32,000 but I'm going to tell you, you need to go one more gear up. 522 00:24:32,000 --> 00:24:33,160 Yes, OK. 523 00:24:33,160 --> 00:24:35,120 Come on, lift the gear, mate. Come on. 524 00:24:35,120 --> 00:24:38,480 Come on, Luce! Come on! (CHEERING) 525 00:24:39,920 --> 00:24:41,880 I'm definitely freaking out a little bit 526 00:24:41,880 --> 00:24:43,800 because I'm at the backbench, 527 00:24:43,800 --> 00:24:46,600 I can sort of see what Miin and Vinnie are doing... 528 00:24:50,920 --> 00:24:53,760 ..and I'm definitely getting left behind. 529 00:24:56,280 --> 00:24:59,280 So I decide I don't really have time 530 00:24:59,280 --> 00:25:01,840 to be cooking these zucchinis any longer. 531 00:25:03,680 --> 00:25:05,200 Nice, Luce. Come on. 532 00:25:06,680 --> 00:25:09,200 So now I'm getting on to that mousseline. 533 00:25:10,480 --> 00:25:13,280 Far out. Come on, Luce! 534 00:25:16,120 --> 00:25:18,600 So your mousseline should be finished by now, as you know, yeah? 535 00:25:18,600 --> 00:25:19,600 Yes, yeah. 536 00:25:19,600 --> 00:25:21,800 Come on, come on, quick! Thank you, Chef. 537 00:25:21,800 --> 00:25:24,600 Come on! Almost there! 538 00:25:24,600 --> 00:25:26,880 But as I'm blending the mousseline, 539 00:25:26,880 --> 00:25:31,360 the consistency is quite thick and it's all stuck to the sides. 540 00:25:33,880 --> 00:25:35,800 Give it a shake. 541 00:25:35,800 --> 00:25:38,960 So I think it needs a bit more hydration 542 00:25:38,960 --> 00:25:40,320 to speed it up. 543 00:25:44,360 --> 00:25:46,120 Did you need to add water? No. 544 00:25:50,320 --> 00:25:52,120 Didn't she say the consistency was really important? 545 00:25:52,120 --> 00:25:53,240 Yeah. 546 00:26:05,880 --> 00:26:07,800 The mousseline is tasting really good. 547 00:26:07,800 --> 00:26:09,240 Really good, Luce. 548 00:26:09,240 --> 00:26:13,040 I think it could be looking a little bit runny, 549 00:26:13,040 --> 00:26:16,480 but I'm fighting for my life to stay in this competition, 550 00:26:16,480 --> 00:26:18,680 so I've got to just get it done... 551 00:26:20,520 --> 00:26:22,320 ..and get my runny eggs on 552 00:26:22,320 --> 00:26:24,680 ASAP. 553 00:26:24,680 --> 00:26:27,080 Luce, good multi-tasking. 554 00:26:27,080 --> 00:26:30,760 I am so determined I'm not gonna go home today. 555 00:26:30,760 --> 00:26:34,680 Guys, you should be assembling your chou farci right now. 556 00:26:34,680 --> 00:26:37,720 MIIN: Come on, stupid! 557 00:26:37,720 --> 00:26:39,040 If not, hurry up! 558 00:26:39,040 --> 00:26:41,400 40 minutes to go! 559 00:26:41,400 --> 00:26:43,680 (CHEERING) Come on! Push, push! 560 00:26:43,680 --> 00:26:46,080 Lucy, awesome pace. So impressive. 561 00:26:46,080 --> 00:26:47,320 Keep pushing. 562 00:26:51,840 --> 00:26:53,400 Oh, God. 563 00:26:53,400 --> 00:26:55,280 Oh! 564 00:26:55,280 --> 00:26:56,640 My hair's just stood up on end. 565 00:26:56,640 --> 00:26:58,440 I think my eye just started bleeding. 566 00:26:58,440 --> 00:27:01,360 Sorry, sorry. I hate it, too! 567 00:27:03,920 --> 00:27:06,560 Uh, OK, so I finished my mousseline 568 00:27:06,560 --> 00:27:10,600 and the caramelised zucchinis, I've completed my eggs, 569 00:27:10,600 --> 00:27:13,040 and now I'm going to move on to the steaming of the cabbage. 570 00:27:13,040 --> 00:27:15,760 I'm most worried about time at the moment. 571 00:27:15,760 --> 00:27:17,480 Uh, there's really not a lot. 572 00:27:17,480 --> 00:27:21,880 Finally, I feel like I can almost see the finish line. 573 00:27:21,880 --> 00:27:25,400 The recipe tells me I need to have one perfect large leaf 574 00:27:25,400 --> 00:27:28,360 and seven smaller leaves for layering the chou farci. 575 00:27:28,360 --> 00:27:31,560 I need to get all these leaves off this cabbage 576 00:27:31,560 --> 00:27:33,080 and steaming as quick as possible. 577 00:27:33,080 --> 00:27:34,480 LUKE: Nice, Vin! 578 00:27:35,680 --> 00:27:38,240 And then I can start assembling my chou farci. 579 00:27:38,240 --> 00:27:39,240 Really good, Vin. 580 00:27:40,320 --> 00:27:42,280 Nice, Vinnie. You're working like a machine. 581 00:27:42,280 --> 00:27:43,920 Yeah, smashing. 582 00:27:43,920 --> 00:27:45,440 Uh... 583 00:27:48,160 --> 00:27:50,760 How's eight of them gonna fit on here? 584 00:27:52,160 --> 00:27:54,720 Read your recipe. Read your recipe. 585 00:27:54,720 --> 00:27:57,160 Uh, it's two trays. Sorry. 586 00:27:57,160 --> 00:27:59,200 Keep moving, Vin. 587 00:27:59,200 --> 00:28:00,720 Thanks, Chef. 588 00:28:02,080 --> 00:28:05,680 Good job, Uncle Miin! Lovely! Well done. 589 00:28:05,680 --> 00:28:08,120 Go, Uncle Miin! Keep pushing! 590 00:28:12,120 --> 00:28:14,200 You're on the right track, Luce. Well done. 591 00:28:14,200 --> 00:28:15,320 Can't stop. 592 00:28:15,320 --> 00:28:17,400 I had a massive wake-up call for me 593 00:28:17,400 --> 00:28:19,440 that I need to go, go, go. 594 00:28:19,440 --> 00:28:20,720 Yes! 595 00:28:22,280 --> 00:28:23,400 Come on! 596 00:28:23,400 --> 00:28:24,600 And the judges said 597 00:28:24,600 --> 00:28:27,600 that we should be assembling our chou farci right now, 598 00:28:27,600 --> 00:28:29,240 and I'm still on my eggs. 599 00:28:29,240 --> 00:28:30,840 Yeah, really good, Lucy. 600 00:28:30,840 --> 00:28:32,520 (EXHALES) 601 00:28:32,520 --> 00:28:35,080 So I just need to get this done as quickly as possible. 602 00:28:35,080 --> 00:28:37,640 Beautiful, Lucy. 603 00:28:37,640 --> 00:28:39,040 (TIMER BEEPS) 604 00:28:39,040 --> 00:28:41,000 VINNIE: Timer's gone off for my cabbage leaves. 605 00:28:42,880 --> 00:28:45,120 I'm happy with the colour and the texture, 606 00:28:45,120 --> 00:28:46,520 so I get all my other ingredients 607 00:28:46,520 --> 00:28:47,600 and I start assembling. 608 00:28:47,600 --> 00:28:49,040 ALYONA: Good work, Vinnie. 609 00:28:51,120 --> 00:28:53,560 Rosheen's chou farci this morning was beautiful 610 00:28:53,560 --> 00:28:57,560 and shiny, with really nice distinct layers, 611 00:28:57,560 --> 00:29:01,800 so I'm feeling the pressure hard. 612 00:29:01,800 --> 00:29:04,080 But the recipe has served me well today. 613 00:29:04,080 --> 00:29:08,920 So I've got my ring mould and I've got the large leaf... 614 00:29:08,920 --> 00:29:10,120 It looks good. 615 00:29:10,120 --> 00:29:13,120 Just remember that's going to get flipped upside down. Yep, yep. 616 00:29:14,280 --> 00:29:17,000 ..which is actually going to be the top of the chou farci. 617 00:29:18,480 --> 00:29:20,040 And I start piping my mousseline. 618 00:29:21,080 --> 00:29:23,480 And then on top of that, a cabbage leaf to separate it. 619 00:29:23,480 --> 00:29:25,520 And then my lily bulb rice, 620 00:29:25,520 --> 00:29:28,400 I've got my egg right in the middle. 621 00:29:28,400 --> 00:29:30,520 I'm testing them to make sure that they're still runny. 622 00:29:32,320 --> 00:29:34,040 Yeah, Vinnie! 623 00:29:34,040 --> 00:29:35,480 Lucky! (CHUCKLES) 624 00:29:36,800 --> 00:29:40,240 And another layer of cabbage. 625 00:29:40,240 --> 00:29:42,840 Then after that, the morel duxelle. 626 00:29:44,440 --> 00:29:47,520 And then caramelised zucchini puree layer. 627 00:29:49,040 --> 00:29:50,200 I'm feeling OK. 628 00:29:50,200 --> 00:29:51,840 I think if I can get this all assembled in time, 629 00:29:51,840 --> 00:29:53,960 then get onto my sauce, I'll be alright. 630 00:29:55,000 --> 00:29:56,960 Rosheen told us everything 631 00:29:56,960 --> 00:30:00,080 needs to be perfectly flat 632 00:30:00,080 --> 00:30:01,480 but not smushed together. 633 00:30:03,360 --> 00:30:06,560 Uh, I'm definitely not a delicate person, 634 00:30:06,560 --> 00:30:09,040 so I really need to be careful with 635 00:30:09,040 --> 00:30:10,960 the amount of pressure I'm putting on this chou farci. 636 00:30:12,160 --> 00:30:13,720 Oh, yes, Vinnie. That looks so good. 637 00:30:13,720 --> 00:30:16,000 Wow! Yeah, Vin! 638 00:30:16,000 --> 00:30:17,480 (CHEERING) 639 00:30:19,280 --> 00:30:20,680 It's looking pretty good. 640 00:30:20,680 --> 00:30:23,040 I put it on my tray and I get it into the oven. 641 00:30:23,040 --> 00:30:24,520 Whoo! Let's go, Vin! 642 00:30:25,720 --> 00:30:27,720 Come on! Yeah, Vinnie! 643 00:30:30,040 --> 00:30:32,200 I'm like, "Awesome, that's great," 644 00:30:32,200 --> 00:30:35,840 but I still have to make my charred garlic chive butter, 645 00:30:35,840 --> 00:30:37,960 my chilli oil and my beurre monte. 646 00:30:39,880 --> 00:30:41,520 ANDY: Got to stop faffing about. 647 00:30:41,520 --> 00:30:43,280 Assemble these chou farcis now, 648 00:30:43,280 --> 00:30:44,720 otherwise you're not going to get it up. 649 00:30:44,720 --> 00:30:46,280 Come on. 650 00:30:46,280 --> 00:30:48,920 (CHEERING) 25 minutes to go! 651 00:30:51,640 --> 00:30:53,080 Smash those cabbages out. 652 00:30:54,320 --> 00:30:56,800 MIIN: I'm ready to assemble it, 653 00:30:56,800 --> 00:31:00,520 but the pressure is super high. 654 00:31:00,520 --> 00:31:04,000 Go, Uncle Miin! Let's go, Uncle Miin! Push, push! 655 00:31:08,480 --> 00:31:12,480 I'm gonna leave it in there till the very last moment. 656 00:31:12,480 --> 00:31:15,200 Good job, Miin. Good job! 657 00:31:15,200 --> 00:31:17,240 You got this, Miin. Let's go! 658 00:31:17,240 --> 00:31:18,760 Looking good, mate. 659 00:31:23,720 --> 00:31:26,960 Do you leave it in that thing? Maybe for the shape? 660 00:31:26,960 --> 00:31:29,080 Yeah, I think you get a better cook with it on. 661 00:31:29,080 --> 00:31:30,880 I wonder. 662 00:31:30,880 --> 00:31:32,320 Vinnie didn't. 663 00:31:37,520 --> 00:31:39,360 Love it. Just keep pushing. 664 00:31:40,880 --> 00:31:42,320 Come on, Lucy, come on! 665 00:31:43,720 --> 00:31:47,680 LUCY: Cabbage leaves, they feel a little bit hard, 666 00:31:47,680 --> 00:31:52,200 but I don't really have any time to cook them anymore, 667 00:31:52,200 --> 00:31:53,760 so I think I'm going to get assembling. 668 00:31:53,760 --> 00:31:55,440 Motor, Luce! Motor, Luce! Come on, Luce! 669 00:31:55,440 --> 00:31:57,320 (CLAPPING) 670 00:31:57,320 --> 00:31:59,440 The mousseline is a little bit runny... 671 00:32:00,800 --> 00:32:04,120 ..but it's really, really smooth and there's no graininess. 672 00:32:06,920 --> 00:32:09,560 Wrap that. Up the pace, Luce. 673 00:32:09,560 --> 00:32:12,320 Nice, Luce. Really good, Luce. 674 00:32:12,320 --> 00:32:14,440 It's going to be really, really tight, 675 00:32:14,440 --> 00:32:16,440 but I think it will cook in time. 676 00:32:16,440 --> 00:32:17,960 Nice, Luce. 677 00:32:19,440 --> 00:32:21,600 Doing so well, doing so well! 678 00:32:21,600 --> 00:32:24,280 There's a big sigh of relief for actually getting... 679 00:32:24,280 --> 00:32:26,800 Yeah. ..their whole cabbage in the oven. 680 00:32:26,800 --> 00:32:28,680 There is so much to do still. 681 00:32:28,680 --> 00:32:30,280 Yeah! ANDY: Mm, yeah. 682 00:32:30,280 --> 00:32:32,600 And I think the fatigue is real at this stage. Yeah. 683 00:32:32,600 --> 00:32:34,360 Like, they're pushing the three-hour mark. 684 00:32:34,360 --> 00:32:36,520 Like, it starts to get a little bit blurry. 685 00:32:37,640 --> 00:32:39,560 Come on. 686 00:32:39,560 --> 00:32:42,200 Just with Vinnie in taking the ring mould off 687 00:32:42,200 --> 00:32:43,680 to put it in the oven... Yes. 688 00:32:43,680 --> 00:32:45,840 ..is that going to affect the shape? 689 00:32:45,840 --> 00:32:46,840 Well, more than anything else 690 00:32:46,840 --> 00:32:48,800 that mousse is essentially liquid. 691 00:32:48,800 --> 00:32:50,640 Mm. So... 692 00:32:50,640 --> 00:32:53,080 So does that mean when we cut through, we may not see those layers? 693 00:32:53,080 --> 00:32:56,600 It just may be a very thin one, or it may have dispersed. 694 00:33:12,320 --> 00:33:16,600 Every minute counts! Ten minutes to go! 695 00:33:16,600 --> 00:33:18,360 Come on, keep going! 696 00:33:18,360 --> 00:33:20,840 (CHEERING) 697 00:33:26,240 --> 00:33:28,440 I am absolutely stressing about time. 698 00:33:28,440 --> 00:33:31,360 I've got my chou farci steaming in the oven... 699 00:33:33,920 --> 00:33:37,000 ..and I'm making my fragrant chilli oil... 700 00:33:37,000 --> 00:33:39,160 (CHEERING) 701 00:33:39,160 --> 00:33:40,920 Nice work, buddy! 702 00:33:42,080 --> 00:33:45,360 ..and my charred garlic chive butter 703 00:33:45,360 --> 00:33:46,760 for my beurre monte. 704 00:33:48,880 --> 00:33:53,320 Rosheen's chou farci was sitting on this vibrant, green, 705 00:33:53,320 --> 00:33:55,160 herby, garlicky beurre monte 706 00:33:55,160 --> 00:33:58,320 that has this charred flavour going all the way through it, 707 00:33:58,320 --> 00:34:01,720 and dotted with this fragrant chilli oil. 708 00:34:01,720 --> 00:34:03,080 I'm cooking my chilli oil. 709 00:34:03,080 --> 00:34:05,480 It's looking good, smelling good, tastes good. 710 00:34:05,480 --> 00:34:08,040 I still need to make my beurre monte and plate it. 711 00:34:08,040 --> 00:34:09,080 Yes, Vinnie! 712 00:34:09,080 --> 00:34:12,040 I'm still not home yet, but I'm in the home stretch. 713 00:34:12,040 --> 00:34:13,600 Yes, Vinnie! 714 00:34:13,600 --> 00:34:16,960 Come on, Luce! Come on, come on, come on! 715 00:34:16,960 --> 00:34:19,080 Come on, Miin! 716 00:34:19,080 --> 00:34:20,400 Oh, dash! 717 00:34:20,400 --> 00:34:21,600 Come on, let's go. 718 00:34:21,600 --> 00:34:23,920 Three minutes to go! 719 00:34:23,920 --> 00:34:27,000 Come on, Vinnie! Come on, Uncle Miin! 720 00:34:27,000 --> 00:34:29,320 (SHOUTING AND CHEERING) 721 00:34:29,320 --> 00:34:31,040 You got this, guys! The sieve?! 722 00:34:31,040 --> 00:34:33,200 You can do it, Miin. Come on. 723 00:34:33,200 --> 00:34:35,280 VINNIE: The time's almost up, 724 00:34:35,280 --> 00:34:38,200 and I've got my chilli oil and I've got my sauce... 725 00:34:39,760 --> 00:34:41,600 ..and I'm actually at the final step. 726 00:34:43,080 --> 00:34:45,400 I pull my chou farci out of the oven. 727 00:34:45,400 --> 00:34:48,440 Oh, look at that! Yeah, Vinnie! 728 00:34:48,440 --> 00:34:50,840 It's looking really, really nice, 729 00:34:50,840 --> 00:34:52,360 but I have no idea what it looks like 730 00:34:52,360 --> 00:34:53,360 on the inside. 731 00:34:53,360 --> 00:34:55,480 I've put all my faith into that recipe. 732 00:34:55,480 --> 00:34:57,880 (CHEERING) 733 00:34:58,920 --> 00:35:02,080 Go, Vinnie! Looks awesome, Vinnie. 734 00:35:04,400 --> 00:35:06,160 Rosheen's chou farci this morning 735 00:35:06,160 --> 00:35:07,440 was beautiful and shiny, 736 00:35:07,440 --> 00:35:10,600 so the glaze is really important. 737 00:35:10,600 --> 00:35:12,800 It's the main finishing element of this dish 738 00:35:12,800 --> 00:35:16,120 and also adds flavour to the outer leaf of cabbage. 739 00:35:16,120 --> 00:35:17,560 Nice, Vinnie! 740 00:35:17,560 --> 00:35:20,000 I can't believe that I've actually done it. 741 00:35:21,680 --> 00:35:23,520 Yes, Luce! 742 00:35:23,520 --> 00:35:25,400 LUCY: The seconds are counting down 743 00:35:25,400 --> 00:35:27,520 and I'm pretty gobsmacked. 744 00:35:27,520 --> 00:35:29,600 (CHEERING) 745 00:35:29,600 --> 00:35:31,280 And it's on the plate and it's in one piece 746 00:35:31,280 --> 00:35:33,080 and it's looking really beautiful. 747 00:35:33,080 --> 00:35:35,160 (CHEERING) 748 00:35:35,160 --> 00:35:36,760 Let's go! 749 00:35:36,760 --> 00:35:38,600 Like, as if I've just done that? 750 00:35:39,880 --> 00:35:42,880 Lucy's dish looks perfectly constructed, 751 00:35:42,880 --> 00:35:44,280 but I'm looking over, 752 00:35:44,280 --> 00:35:45,760 and Vinnie's basting it with a butter. 753 00:35:47,080 --> 00:35:49,840 30 seconds! Come on! Come on! 754 00:35:49,840 --> 00:35:51,600 Get it on the plate! 755 00:35:51,600 --> 00:35:52,840 MIIN: Uh, stock... 756 00:35:52,840 --> 00:35:54,200 I don't know what's going through my mind. 757 00:35:54,200 --> 00:35:55,320 Garlic chive butter. 758 00:35:55,320 --> 00:35:57,320 Like, decision making is probably not 759 00:35:57,320 --> 00:35:58,600 at its best at the moment. 760 00:35:58,600 --> 00:36:00,240 Come on! Go, go, go! 761 00:36:00,240 --> 00:36:01,560 Butter. 762 00:36:01,560 --> 00:36:03,280 I need the butter, and that's gonna go on top. 763 00:36:03,280 --> 00:36:04,680 Come on, Uncle Miin! 764 00:36:04,680 --> 00:36:05,880 But I can't find it. 765 00:36:05,880 --> 00:36:08,680 Oh, Miin, what are you doing? What's he doing? 766 00:36:08,680 --> 00:36:10,600 Plating! Plating, mate! 767 00:36:11,880 --> 00:36:14,040 I just... I need to get the ring mould off. 768 00:36:14,040 --> 00:36:15,600 Get everything on the plate, Miin! 769 00:36:15,600 --> 00:36:16,600 It's hot. 770 00:36:16,600 --> 00:36:18,080 I don't care. 771 00:36:18,080 --> 00:36:21,000 Like, if I get nothing on, that's it, 772 00:36:21,000 --> 00:36:22,080 I'm going home today. 773 00:36:26,720 --> 00:36:28,720 Time is up in ten... 774 00:36:28,720 --> 00:36:32,000 JUDGES: Nine, eight, seven, 775 00:36:32,000 --> 00:36:35,600 six, five, four, 776 00:36:35,600 --> 00:36:38,440 three, two, one! 777 00:36:38,440 --> 00:36:40,720 That's it! Well done! 778 00:36:40,720 --> 00:36:42,040 (CHEERING) 779 00:36:42,040 --> 00:36:43,680 JEAN-CHRISTOPHE: Unbelievable. 780 00:36:47,800 --> 00:36:49,080 Miin. 781 00:36:54,960 --> 00:36:56,360 I think from the very get go, 782 00:36:56,360 --> 00:36:59,960 as much as I tried to stay on top of things, 783 00:36:59,960 --> 00:37:02,720 I don't think I ever managed to do that, 784 00:37:02,720 --> 00:37:05,800 and I think it just kind of snowballed. 785 00:37:05,800 --> 00:37:07,760 So we'll see what happens. 786 00:37:09,520 --> 00:37:12,280 Ah, that was so crazy. 787 00:37:12,280 --> 00:37:14,760 I think that last half of the cook, 788 00:37:14,760 --> 00:37:17,640 I think I blacked out during it. 789 00:37:17,640 --> 00:37:19,320 But whatever the outcome today, 790 00:37:19,320 --> 00:37:21,200 I'm just really proud I put my best foot forward. 791 00:37:24,480 --> 00:37:27,080 Rosheen, how do you think they went? 792 00:37:27,080 --> 00:37:28,800 I'm so impressed that they all actually managed 793 00:37:28,800 --> 00:37:30,040 to get a cabbage on the plate. 794 00:37:30,040 --> 00:37:34,120 It was a nail biter at the end, so it is really hard to tell. 795 00:37:34,120 --> 00:37:37,640 Until we actually cut through, look at it, taste it, 796 00:37:37,640 --> 00:37:39,200 we're really not going to know. 797 00:37:39,200 --> 00:37:42,240 Welcome to a MasterChef pressure test, Rosheen! 798 00:37:42,240 --> 00:37:44,120 That is what it's all about. 799 00:37:47,600 --> 00:37:49,640 VINNIE: There's that bit of excitement that, 800 00:37:49,640 --> 00:37:52,600 on the outside, my chou farci resembles Rosheen's, 801 00:37:52,600 --> 00:37:55,480 but I have absolutely zero idea 802 00:37:55,480 --> 00:37:58,040 what's going on inside my chou farci. 803 00:37:58,040 --> 00:37:59,440 Hey, Vinnie. Vinnie. 804 00:37:59,440 --> 00:38:00,520 Hello. 805 00:38:00,520 --> 00:38:03,800 Like, one little mistake could mean going home. 806 00:38:06,920 --> 00:38:08,520 Vinnie, Vinnie, Vinnie. 807 00:38:08,520 --> 00:38:09,680 Chef. 808 00:38:09,680 --> 00:38:12,920 Was this the hardest that you worked in a kitchen? 809 00:38:12,920 --> 00:38:14,160 1,000%. 810 00:38:14,160 --> 00:38:15,720 And even outside the kitchen? 811 00:38:15,720 --> 00:38:16,920 Even outside the kitchen. 812 00:38:16,920 --> 00:38:19,480 Like, you know, even at work, I've done CPR. 813 00:38:20,600 --> 00:38:22,480 It might have been a bit harder! 814 00:38:22,480 --> 00:38:23,760 Wow. 815 00:38:23,760 --> 00:38:26,680 So it's harder than saving lives is what you're trying to say? 816 00:38:26,680 --> 00:38:28,280 It's like when you're in those environments, 817 00:38:28,280 --> 00:38:31,040 like, super high stress, super high stakes, 818 00:38:31,040 --> 00:38:32,840 I just get into this mindset of like, 819 00:38:32,840 --> 00:38:34,000 "This is what I have to do," 820 00:38:34,000 --> 00:38:35,800 and nothing else really matters at the moment. 821 00:38:37,160 --> 00:38:39,000 I just hope it can deliver. 822 00:38:39,000 --> 00:38:41,400 OK. Vinnie, please, can you finish your dish? 823 00:38:41,400 --> 00:38:42,640 Of course. Thank you. 824 00:38:48,440 --> 00:38:49,640 Thank you very much, Vinnie. 825 00:38:49,640 --> 00:38:51,280 Cheers. We're going to taste it now. 826 00:38:51,280 --> 00:38:53,280 And good luck. POH: Thanks, Vinnie. Good luck. 827 00:38:56,320 --> 00:38:58,360 ROSHEEN: So, it looks like he's managed to get 828 00:38:58,360 --> 00:39:00,440 the gloss over the top, which is that butter. 829 00:39:02,000 --> 00:39:03,800 You know, but the really concerning thing 830 00:39:03,800 --> 00:39:05,880 was when he put the entire cabbage 831 00:39:05,880 --> 00:39:07,880 straight in the oven without that mould. 832 00:39:07,880 --> 00:39:09,920 So let's find out what it looks like on the inside. Mm. 833 00:39:09,920 --> 00:39:11,160 Yeah. 834 00:39:12,840 --> 00:39:13,960 I can see good... 835 00:39:13,960 --> 00:39:15,320 (JUDGES GASP) 836 00:39:15,320 --> 00:39:16,520 Is it good? 837 00:39:16,520 --> 00:39:18,080 Ooh, it's pretty good! Look at the yolk! 838 00:39:18,080 --> 00:39:21,000 Oh, yes, yes, yes! 839 00:39:21,000 --> 00:39:23,480 What come out from this kitchen is unreal. 840 00:39:25,080 --> 00:39:27,600 He's got them all and you can see them, 841 00:39:27,600 --> 00:39:29,040 but that firmer handling, 842 00:39:29,040 --> 00:39:31,560 he's kind of squashed the layers a little bit. 843 00:39:31,560 --> 00:39:32,840 Shall I cut it up? Yeah, yeah. 844 00:39:32,840 --> 00:39:33,960 Let's do it. Let's do it. 845 00:39:36,680 --> 00:39:38,200 Very soft. 846 00:39:57,120 --> 00:39:58,760 OK, Vinnie, 847 00:39:58,760 --> 00:40:00,760 presentation fabulous. 848 00:40:03,000 --> 00:40:05,840 I think it's been very well layered. 849 00:40:05,840 --> 00:40:08,000 The rice is tasty. 850 00:40:08,000 --> 00:40:11,520 The duxelle is quite strong, 851 00:40:11,520 --> 00:40:13,520 and I expect that from morel. 852 00:40:14,600 --> 00:40:16,040 I think I'm satisfied. 853 00:40:17,080 --> 00:40:19,000 Yeah, it's like, you know, it looks... 854 00:40:19,000 --> 00:40:20,640 ..it looks really, really good, 855 00:40:20,640 --> 00:40:23,680 the textures are on point, but I found it salty. 856 00:40:25,360 --> 00:40:28,840 Like, you know, the mousseline, like, it's set perfectly, 857 00:40:28,840 --> 00:40:31,520 but there's been a heavy hand with the seasoning. 858 00:40:33,400 --> 00:40:36,400 This is a very, very interesting one. 859 00:40:36,400 --> 00:40:40,720 He's nailed all of his elements, but very heavy on the salt. 860 00:40:40,720 --> 00:40:43,120 It's such a tough one. 861 00:40:49,160 --> 00:40:52,200 LUCY: A seven-page recipe was insane 862 00:40:52,200 --> 00:40:54,520 and I really struggled with time, 863 00:40:54,520 --> 00:40:56,600 so I'm feeling really worried. 864 00:41:05,560 --> 00:41:09,000 Hey, Lucy. Hello. How are you guys? 865 00:41:09,000 --> 00:41:10,240 Still smiling. Yeah. 866 00:41:11,840 --> 00:41:14,080 You have to. Unbreakable. 867 00:41:15,120 --> 00:41:16,840 Oh, what about that? 868 00:41:16,840 --> 00:41:19,840 Yeah, that cook was so crazy. 869 00:41:19,840 --> 00:41:22,600 I thought I was going fast, but I wasn't going fast enough, 870 00:41:22,600 --> 00:41:24,600 like you said this morning. Yeah. 871 00:41:24,600 --> 00:41:26,480 You look proud. Yeah, I am really proud. 872 00:41:26,480 --> 00:41:30,000 I mean, it just shows how much I've grown since I've been here. 873 00:41:30,000 --> 00:41:31,960 Do you want to finish your dish? Yeah. 874 00:41:39,280 --> 00:41:42,000 Lucy, thank you so much. We'll taste your dish now. 875 00:41:42,000 --> 00:41:44,160 Perfect. Thank you so much. It was lovely to meet you. Good luck. 876 00:41:44,160 --> 00:41:45,680 Thank you. Thank you. 877 00:41:45,680 --> 00:41:47,040 What do we reckon? 878 00:41:49,360 --> 00:41:52,040 SOFIA: I reckon that looks pretty good. 879 00:41:52,040 --> 00:41:53,680 POH: I think it looks great. 880 00:41:55,400 --> 00:41:58,680 I wish it just had that little lick of the glaze on it. 881 00:41:58,680 --> 00:42:00,800 Yeah. It would have sent it to another level. 882 00:42:00,800 --> 00:42:02,640 ROSHEEN: Ooh. 883 00:42:05,400 --> 00:42:08,760 Alright, we got it. Oh, there we go. 884 00:42:08,760 --> 00:42:10,680 It's jammy. It's jammy. 885 00:42:10,680 --> 00:42:13,440 Nice. It looks good. 886 00:42:13,440 --> 00:42:15,280 The layers are looking pretty good. 887 00:42:15,280 --> 00:42:16,640 They're all there, aren't they? 888 00:42:16,640 --> 00:42:18,520 They are there. Definitely defined. Very distinct. 889 00:42:22,920 --> 00:42:24,400 Ooh. 890 00:42:24,400 --> 00:42:27,320 I can hear you crunching from here. Mm. 891 00:42:34,600 --> 00:42:36,960 Well, Lucy, 892 00:42:36,960 --> 00:42:39,560 first I would like to say presentation, 893 00:42:39,560 --> 00:42:41,560 I'm very pleased and super satisfied 894 00:42:41,560 --> 00:42:42,920 with the ratio. 895 00:42:44,040 --> 00:42:46,960 The egg, I think she's done an OK job. 896 00:42:46,960 --> 00:42:49,840 The rice, you can get that lovely fragrance. 897 00:42:49,840 --> 00:42:53,200 We can get the earthiness of the mushroom. 898 00:42:53,200 --> 00:42:55,720 I can get the spinach tofu flavour, 899 00:42:55,720 --> 00:42:59,800 but it's a little bit wet, which is a shame. 900 00:42:59,800 --> 00:43:02,560 The mousseline has actually dispersed 901 00:43:02,560 --> 00:43:04,080 through the top layer of the cabbage, 902 00:43:04,080 --> 00:43:05,480 so you can't really see it. 903 00:43:05,480 --> 00:43:08,480 Also, the cabbage is crunchy. 904 00:43:10,040 --> 00:43:11,640 It's not steamed all the way through. 905 00:43:11,640 --> 00:43:12,920 It's unfortunate though, 906 00:43:12,920 --> 00:43:15,000 because I mean, this is a cabbage dish, 907 00:43:15,000 --> 00:43:16,640 but then it's almost like you don't want the cabbage 908 00:43:16,640 --> 00:43:18,000 to really be there, you know? 909 00:43:18,000 --> 00:43:19,680 It's the invisible cabbage. 910 00:43:19,680 --> 00:43:22,640 I thought that this was just going to be, you know, dish of the day. 911 00:43:22,640 --> 00:43:24,200 Knock it out of the park, yeah. 912 00:43:24,200 --> 00:43:26,120 Um... May not be, after all. 913 00:43:32,320 --> 00:43:34,960 MIIN: So that was a hectic day for me. 914 00:43:34,960 --> 00:43:36,960 I decided to trust my instincts. 915 00:43:38,000 --> 00:43:40,200 I'm worried that doing that could cost 916 00:43:40,200 --> 00:43:42,440 a place in the competition. 917 00:43:42,440 --> 00:43:43,920 Miin, how was that? 918 00:43:43,920 --> 00:43:45,440 It's... It's crazy, right? 919 00:43:45,440 --> 00:43:49,440 Like, I think I've been in control with my own life for such a long time. 920 00:43:49,440 --> 00:43:50,560 Yeah. 921 00:43:50,560 --> 00:43:54,080 And being here, that just throws me for a loop. 922 00:43:54,080 --> 00:43:55,720 You have to give in to it. Yeah. 923 00:43:55,720 --> 00:43:56,800 You know? Yeah. 924 00:43:56,800 --> 00:43:59,040 And especially if you go out and work in kitchens, 925 00:43:59,040 --> 00:44:01,480 expect the unexpected every single day. 926 00:44:01,480 --> 00:44:03,560 That's what you love about it. Like, that's what keeps me going. 927 00:44:04,800 --> 00:44:06,680 Well, it's a roller-coaster, Miin. 928 00:44:06,680 --> 00:44:09,080 Could you please finish your dish? Sure. 929 00:44:16,760 --> 00:44:18,480 Thank you. Thanks, Miin. 930 00:44:18,480 --> 00:44:19,960 Good luck. Thank you. 931 00:44:21,320 --> 00:44:24,640 Alright, well, we've had a bit of spillage 932 00:44:24,640 --> 00:44:26,840 and then the mushroom kerfuffle. 933 00:44:26,840 --> 00:44:28,440 Also, we're missing our butter. 934 00:44:30,680 --> 00:44:31,880 Let's have a look inside. 935 00:44:34,080 --> 00:44:37,280 That tofu looks pretty good. 936 00:44:38,520 --> 00:44:42,040 You know what? That actually looks pretty good. Really? 937 00:44:42,040 --> 00:44:43,320 (LAUGHTER) 938 00:44:43,320 --> 00:44:45,600 Oh, my God, look at him. 939 00:45:00,760 --> 00:45:02,520 Oh, yeah. 940 00:45:04,080 --> 00:45:06,320 So the construction is really good, 941 00:45:06,320 --> 00:45:07,880 and he's got the right quantities 942 00:45:07,880 --> 00:45:10,360 of everything through there. 943 00:45:10,360 --> 00:45:12,480 You know, I was a little bit worried about the zucchini 944 00:45:12,480 --> 00:45:14,120 because it was very, very dark in the pan, 945 00:45:14,120 --> 00:45:15,520 but it's actually really delicious. 946 00:45:15,520 --> 00:45:17,200 It's a pretty well-constructed cabbage. 947 00:45:17,200 --> 00:45:20,480 I don't know if I'm crazy, but I'm not... I'm not... 948 00:45:20,480 --> 00:45:23,240 I'm actually finding that the shiitake and the morels 949 00:45:23,240 --> 00:45:24,480 are quite balanced. Mm-hm. 950 00:45:24,480 --> 00:45:26,040 So I don't know what he did. 951 00:45:26,040 --> 00:45:27,520 He cooked, I think. Yeah. 952 00:45:27,520 --> 00:45:29,080 He tasted it and he adjusted it. Yeah. 953 00:45:29,080 --> 00:45:31,160 He was definitely tasting a lot. 954 00:45:33,160 --> 00:45:35,880 Uh, egg was perfect. Yeah, it was perfect. 955 00:45:35,880 --> 00:45:39,280 In fact, it was so lovely how the yolk kind of 956 00:45:39,280 --> 00:45:42,080 oozed through the sauce and kind of enriched it. 957 00:45:42,080 --> 00:45:45,200 Yeah, I... I'm pretty surprised. 958 00:45:45,200 --> 00:45:47,640 There's a huge intensity to everything he's done 959 00:45:47,640 --> 00:45:50,080 because he's cooked it for a long time, 960 00:45:50,080 --> 00:45:51,640 he's seasoned properly. 961 00:45:51,640 --> 00:45:52,720 Yeah. 962 00:45:52,720 --> 00:45:54,800 And it's all really, really tasty. 963 00:45:54,800 --> 00:45:57,280 I really love that mousseline. 964 00:45:57,280 --> 00:45:59,480 It looked really stunning and vibrant 965 00:45:59,480 --> 00:46:01,640 and it tasted so close to yours. 966 00:46:01,640 --> 00:46:04,320 Um, Miin definitely struggled with reading the recipe, 967 00:46:04,320 --> 00:46:05,560 but I think 968 00:46:05,560 --> 00:46:09,080 what he probably underestimated was how good his instincts are. 969 00:46:14,960 --> 00:46:16,320 What a dilemma. 970 00:46:16,320 --> 00:46:20,280 I think it's pretty safe to say we saw none of that coming. Mm-hm. 971 00:46:20,280 --> 00:46:21,520 This is a real mind-boggler 972 00:46:21,520 --> 00:46:24,560 because both of our bottom dishes have flaws. 973 00:46:24,560 --> 00:46:29,280 One dish was difficult to eat because it was so over-seasoned. 974 00:46:29,280 --> 00:46:32,200 The other dish had textural issues from the cooking, 975 00:46:32,200 --> 00:46:34,200 and I think that's really affecting the flavours 976 00:46:34,200 --> 00:46:36,280 in a way that I wasn't expecting. 977 00:46:36,280 --> 00:46:37,960 Where do we go with this? 978 00:46:48,720 --> 00:46:50,560 Rosheen, how do you think that went? 979 00:46:52,080 --> 00:46:55,160 That was incredible. It was inspiring. 980 00:46:55,160 --> 00:46:56,600 You know, watching all of you 981 00:46:56,600 --> 00:46:58,880 successfully get every element on the plate 982 00:46:58,880 --> 00:47:00,400 was absolutely spectacular. 983 00:47:00,400 --> 00:47:02,440 You should be so proud of yourselves. 984 00:47:02,440 --> 00:47:03,920 Ooh. High praise indeed. 985 00:47:03,920 --> 00:47:05,840 It was an absolute pleasure 986 00:47:05,840 --> 00:47:07,480 having you in the kitchen today, Rosheen. 987 00:47:07,480 --> 00:47:09,320 You are welcome back anytime. 988 00:47:09,320 --> 00:47:11,320 Give it up for Rosheen Kaul, everybody! 989 00:47:11,320 --> 00:47:12,680 (CHEERING) 990 00:47:17,600 --> 00:47:20,200 Recreating Rosheen's chou farci 991 00:47:20,200 --> 00:47:22,200 was never going to be easy. 992 00:47:23,440 --> 00:47:25,600 Miin, it was a rough cook for you. 993 00:47:27,240 --> 00:47:29,080 You struggled with your recipe 994 00:47:29,080 --> 00:47:30,760 and the chaos showed on the plate. 995 00:47:33,200 --> 00:47:34,440 But... 996 00:47:35,560 --> 00:47:38,280 ..the inside of your dish told a different story. 997 00:47:40,480 --> 00:47:42,600 (CHUCKLES) 998 00:47:42,600 --> 00:47:45,600 Thanks to your intuition and great palate... 999 00:47:48,280 --> 00:47:50,480 ..your dish ate beautifully. 1000 00:47:52,240 --> 00:47:54,280 Congratulations. You're safe. 1001 00:48:05,920 --> 00:48:08,920 Vinnie and Lucie, that leaves you. 1002 00:48:10,160 --> 00:48:11,200 Vinnie... 1003 00:48:12,760 --> 00:48:15,400 ..all the elements on your dish were well executed, 1004 00:48:15,400 --> 00:48:18,680 but you were heavy-handed with the seasoning. 1005 00:48:20,640 --> 00:48:23,000 Lucy, 1006 00:48:23,000 --> 00:48:26,720 your dish looked stunning and was beautifully assembled, 1007 00:48:26,720 --> 00:48:28,640 but unfortunately, your cabbage 1008 00:48:28,640 --> 00:48:31,840 and your mousseline were undercooked. 1009 00:48:34,480 --> 00:48:37,720 Which means, sadly, 1010 00:48:37,720 --> 00:48:39,920 Lucy, your time in the MasterChef kitchen 1011 00:48:39,920 --> 00:48:41,280 has come to an end. 1012 00:48:45,040 --> 00:48:47,080 I'm sorry, Lucy. That's OK. 1013 00:48:50,000 --> 00:48:53,680 This has just been, like, the best experience ever, 1014 00:48:53,680 --> 00:48:56,840 and every time I step into this kitchen, 1015 00:48:56,840 --> 00:49:00,760 I feel so lucky to be here and to be cooking for you guys. 1016 00:49:00,760 --> 00:49:03,320 And then, yeah, I feel so lucky and grateful 1017 00:49:03,320 --> 00:49:04,640 to have met all of you, 1018 00:49:04,640 --> 00:49:07,080 and I will miss you guys so much. 1019 00:49:09,280 --> 00:49:10,280 SOFIA: Annabel... 1020 00:49:10,280 --> 00:49:13,080 Oh, sorry. It's not about me, it's about Lucy! 1021 00:49:13,080 --> 00:49:14,200 What is it about Lucy? 1022 00:49:14,200 --> 00:49:17,800 Oh, she's, like, become, like, one of my best friends in, 1023 00:49:17,800 --> 00:49:20,520 like, hours of meeting each other and... 1024 00:49:20,520 --> 00:49:22,640 Thanks, Annabel. Dammit. 1025 00:49:22,640 --> 00:49:23,960 We get it. We're going to miss her, too. 1026 00:49:25,760 --> 00:49:28,360 Alright, Lucy, unfortunately, it's time to say goodbye. 1027 00:49:28,360 --> 00:49:29,840 Bring it in. 1028 00:49:29,840 --> 00:49:31,920 Thank you so much, Andy. 1029 00:49:31,920 --> 00:49:33,600 It's sad to go. 1030 00:49:33,600 --> 00:49:36,040 Obviously, I would have loved to stay a little bit longer, 1031 00:49:36,040 --> 00:49:37,680 but, yeah, I'm really happy 1032 00:49:37,680 --> 00:49:39,120 with my effort today. 1033 00:49:39,120 --> 00:49:40,640 It's ignited something in me 1034 00:49:40,640 --> 00:49:43,600 that's like, I can do something as cool as this. 1035 00:49:43,600 --> 00:49:45,640 I'll see you as soon as I'm kicked out. 1036 00:49:47,440 --> 00:49:50,120 And so excited to see what opens up from here. 1037 00:49:51,160 --> 00:49:52,520 You know, no regrets. 1038 00:49:54,400 --> 00:49:57,760 VOICEOVER: Next week on MasterChef Australia, 1039 00:49:57,760 --> 00:50:01,600 it's time for some serious nostalgia... 1040 00:50:01,600 --> 00:50:02,720 (ALL GASP) 1041 00:50:02,720 --> 00:50:04,440 That is actually massive flashbacks. 1042 00:50:04,440 --> 00:50:08,720 ..all week, with all the feels. 1043 00:50:08,720 --> 00:50:09,880 (SOBS) 1044 00:50:12,160 --> 00:50:15,440 Plus, plenty of excitement. 1045 00:50:15,440 --> 00:50:18,920 Please welcome Dim Sim Lim! (CHEERING AND APPLAUSE) 1046 00:50:18,920 --> 00:50:21,880 Oh, my God, this is unbelievable. 1047 00:50:21,880 --> 00:50:24,520 Justine Schofield! (CHEERING AND APPLAUSE) 1048 00:50:24,520 --> 00:50:25,600 You're playing for... 1049 00:50:25,600 --> 00:50:26,960 (CHEERING) 1050 00:50:26,960 --> 00:50:28,880 ..immunity pin! 1051 00:50:28,880 --> 00:50:30,640 It's the team relay! 1052 00:50:30,640 --> 00:50:32,440 Let's go, let's go, let's go! Here we go! 1053 00:50:32,440 --> 00:50:34,240 VOICEOVER: It's a whole week 1054 00:50:34,240 --> 00:50:36,920 of unmissable MasterChef. 1055 00:50:36,920 --> 00:50:38,000 Oh, my God, this is wild. 1056 00:50:38,000 --> 00:50:40,240 It's just like going in one ear, coming out the other 1057 00:50:40,240 --> 00:50:41,640 Yeah, love it. See you. 1058 00:50:41,640 --> 00:50:42,920 Argh! 1059 00:50:47,800 --> 00:50:49,800 Captions by Red Bee Media