1 00:00:18,440 --> 00:00:20,760 PETRO: We're back. GRACE: We're back! 2 00:00:22,920 --> 00:00:24,400 Hey, there's stuff up front. Oh, yeah. 3 00:00:24,400 --> 00:00:26,200 Yeah. 4 00:00:26,200 --> 00:00:27,840 I'm walking into the kitchen, 5 00:00:27,840 --> 00:00:29,200 seeing some little pedestals. 6 00:00:29,200 --> 00:00:31,120 What is that? What is that? 7 00:00:32,240 --> 00:00:33,440 I see some ingredients. 8 00:00:34,480 --> 00:00:37,080 Knowing this week is pairs week, I'm imagining 9 00:00:37,080 --> 00:00:38,640 that there's some flavour pairings on there. 10 00:00:38,640 --> 00:00:41,200 Pairs of things? There's the pairs. 11 00:00:41,200 --> 00:00:42,600 GRACE: Flavour pairings. There's the pairs. 12 00:00:42,600 --> 00:00:44,360 So, I can't quite see what they are at the start. 13 00:00:44,360 --> 00:00:46,560 And then, you walk in, and you kind of start to clock 14 00:00:46,560 --> 00:00:47,720 what the ingredients are. 15 00:00:48,720 --> 00:00:50,520 Orange and fennel. Maple. 16 00:00:50,520 --> 00:00:53,160 Is that maple and bacon? Ooh. 17 00:00:53,160 --> 00:00:55,120 OLAOLU: Pineapple, coconut. 18 00:00:55,120 --> 00:00:57,680 LUKE: Honey and soy, chilli and lime. 19 00:00:57,680 --> 00:00:58,760 ANNABEL: Oh, sick! 20 00:00:58,760 --> 00:01:00,440 They're good ones. 21 00:01:02,600 --> 00:01:05,560 Good morning. CONTESTANTS: Good morning. 22 00:01:05,560 --> 00:01:07,480 ANDY: How are we? We're good. 23 00:01:08,840 --> 00:01:11,080 It's a new day and another elimination cook 24 00:01:11,080 --> 00:01:12,520 in the MasterChef kitchen. 25 00:01:13,880 --> 00:01:15,920 They come around quick. 26 00:01:15,920 --> 00:01:18,120 The group is getting smaller and smaller. 27 00:01:19,480 --> 00:01:22,600 And unfortunately, another one of you will be heading home. 28 00:01:24,880 --> 00:01:26,080 But you've got to look 29 00:01:26,080 --> 00:01:28,200 at the positive side of wearing black. 30 00:01:28,200 --> 00:01:30,280 Every day in this kitchen, 31 00:01:30,280 --> 00:01:31,800 you learn something new. 32 00:01:31,800 --> 00:01:33,880 You get stronger, more resilient, 33 00:01:33,880 --> 00:01:35,160 and you're building skills 34 00:01:35,160 --> 00:01:38,640 that will turn you into the new superstars of food. 35 00:01:40,000 --> 00:01:42,080 And it's perfect pairs week. 36 00:01:43,320 --> 00:01:45,560 We've got a cute little pair up there, already safe. 37 00:01:45,560 --> 00:01:47,320 (LAUGHTER) 38 00:01:47,320 --> 00:01:48,400 Annabel and Pat, 39 00:01:48,400 --> 00:01:50,640 stunning work on yesterday's mystery box. 40 00:01:50,640 --> 00:01:51,680 Thank you. 41 00:01:51,680 --> 00:01:54,400 Alright, guys, onto today's challenge. 42 00:01:55,520 --> 00:01:58,040 You'll see these plinths, they look like yin and yang. 43 00:01:59,280 --> 00:02:03,560 And that's because today is all about classic flavour pairs... 44 00:02:04,640 --> 00:02:07,800 ..combos that go together so well 45 00:02:07,800 --> 00:02:09,720 you can't deny that they were made for each other. 46 00:02:10,919 --> 00:02:13,160 We've got honey, soy, 47 00:02:13,160 --> 00:02:15,079 chilli and lime, 48 00:02:15,079 --> 00:02:16,600 pineapple and coconut, 49 00:02:16,600 --> 00:02:18,720 orange and fennel 50 00:02:18,720 --> 00:02:20,800 and maple and bacon. 51 00:02:22,360 --> 00:02:24,680 Five classic flavour pairs. 52 00:02:25,840 --> 00:02:30,400 But like yin and yang, using these flavours together, 53 00:02:30,400 --> 00:02:33,400 it's a matter of finding that perfect balance. 54 00:02:33,400 --> 00:02:35,280 That's the challenge. 55 00:02:35,280 --> 00:02:37,000 LYDIA: All these ingredients, 56 00:02:37,000 --> 00:02:39,080 I understand why they go well together, 57 00:02:39,080 --> 00:02:42,200 but they're not always easy to balance out the flavours 58 00:02:42,200 --> 00:02:44,440 because they're very, very different. 59 00:02:44,440 --> 00:02:46,840 So, any of those combos is a risk today 60 00:02:46,840 --> 00:02:48,440 in a black apron. 61 00:02:48,440 --> 00:02:51,800 Today, you need to choose one 62 00:02:51,800 --> 00:02:53,720 of those classic pairs... 63 00:02:55,600 --> 00:02:59,200 ..and make it the hero of your dish. 64 00:02:59,200 --> 00:03:00,960 Sweet or savoury. 65 00:03:02,560 --> 00:03:05,240 It's totally up to you. 66 00:03:06,560 --> 00:03:09,440 You can shop from the fantastic pantry, 67 00:03:09,440 --> 00:03:11,040 use the garden, 68 00:03:11,040 --> 00:03:15,480 and build the dish however you like. 69 00:03:15,480 --> 00:03:17,239 But remember... 70 00:03:18,679 --> 00:03:21,999 ..your chosen pair need to shine. 71 00:03:24,039 --> 00:03:27,879 The cook who give us the least impressive dish today 72 00:03:27,879 --> 00:03:29,199 will be going home. 73 00:03:30,879 --> 00:03:33,839 You will have 60 minutes on the clock. 74 00:03:36,399 --> 00:03:37,640 So good luck. 75 00:03:39,600 --> 00:03:43,040 Find that yin and yang in these classic flavour pairs. 76 00:03:43,040 --> 00:03:45,959 Good luck. Get that energy up because your time... 77 00:03:47,719 --> 00:03:49,439 ..starts now! Go! 78 00:03:49,439 --> 00:03:51,759 (CHEERING AND APPLAUSE) 79 00:03:58,879 --> 00:04:01,239 Alright. GRACE: I've got the kingfish. 80 00:04:02,879 --> 00:04:03,919 Sort of. 81 00:04:06,839 --> 00:04:07,999 Chicken stock. 82 00:04:07,999 --> 00:04:09,279 EMILY: Red chilli. 83 00:04:09,279 --> 00:04:12,279 We have to hero one of the perfect pairings. 84 00:04:12,279 --> 00:04:13,839 And I love spice, 85 00:04:13,839 --> 00:04:16,399 and I love a little bit of sourness, 86 00:04:16,399 --> 00:04:19,559 so I'm definitely gonna go for the chilli, lime. 87 00:04:20,639 --> 00:04:23,559 And I think I'm a bit of a risk-taker 88 00:04:23,559 --> 00:04:24,879 on black-apron days. 89 00:04:25,879 --> 00:04:27,279 So, in my head, I'm like, 90 00:04:27,279 --> 00:04:29,759 "Let's push it a little, and let's try something fun." 91 00:04:29,759 --> 00:04:32,559 PAT: Yes, Emily. Oh, look at that beef. 92 00:04:34,239 --> 00:04:35,599 CASPER: We are needing to champion 93 00:04:35,599 --> 00:04:36,719 these perfect pairings. 94 00:04:36,719 --> 00:04:39,280 And the orange and fennel is jumping out at me 95 00:04:39,280 --> 00:04:40,640 as a flavour combination 96 00:04:40,640 --> 00:04:42,120 that I've played with a little bit in the past. 97 00:04:43,320 --> 00:04:45,680 Fennel is not typical in desserts, 98 00:04:45,680 --> 00:04:48,880 but I think these flavours can be used in a really unique way 99 00:04:48,880 --> 00:04:50,159 in a dessert. 100 00:04:50,159 --> 00:04:52,719 GRACE: Where's the fennel? Right there. Oh, yeah. 101 00:04:52,719 --> 00:04:55,200 Just cream cheese there, just in case. 102 00:04:55,200 --> 00:04:59,080 Classic challenge today featuring classic pairs. 103 00:04:59,080 --> 00:05:02,159 Jean-Christophe, when you think of a classic pair, 104 00:05:02,159 --> 00:05:04,159 what do you think of? Well, for me, it's my wife. 105 00:05:04,159 --> 00:05:06,880 Ping! Don't do it! 106 00:05:06,880 --> 00:05:08,400 Michelle, ma belle. 107 00:05:08,400 --> 00:05:10,760 Oh, so you and your wife are the perfect pair? 108 00:05:10,760 --> 00:05:12,400 Perfect pair. Well, what do you think? 109 00:05:12,400 --> 00:05:13,640 It's been 20 years! 110 00:05:13,640 --> 00:05:14,960 (LAUGHS) 111 00:05:14,960 --> 00:05:16,200 Three kids. OK, yeah. 112 00:05:16,200 --> 00:05:17,360 You got one? 113 00:05:17,360 --> 00:05:19,280 Yeah, look, I want to say 'Pohfia', 114 00:05:19,280 --> 00:05:21,560 but I'll take it down a different route, 115 00:05:21,560 --> 00:05:22,880 and I'll say Thelma and Louise. Oh, yes. Yes. 116 00:05:22,880 --> 00:05:24,400 Thelma and Louise. It's got to be. 117 00:05:24,400 --> 00:05:26,479 Michael Jordan and Scottie Pippen. Come on! 118 00:05:26,479 --> 00:05:27,999 Oh! Basketball. Basketball. 119 00:05:27,999 --> 00:05:30,639 How about Kylie Minogue and Jason Donovan? 120 00:05:32,279 --> 00:05:33,679 Am I showing my age? Yes. 121 00:05:33,679 --> 00:05:36,159 (LAUGHS) Ah. I remember that time. 122 00:05:36,159 --> 00:05:38,159 Oh, that was a close one. 123 00:05:38,159 --> 00:05:39,599 But you know what? I just realised 124 00:05:39,599 --> 00:05:40,759 it's elimination day today. 125 00:05:40,759 --> 00:05:42,159 It's only 60 minutes, you know? Yes. 126 00:05:42,159 --> 00:05:44,359 Yeah, this is it. They're probably very used 127 00:05:44,359 --> 00:05:45,799 to that 75-minute cook... Yeah. 128 00:05:45,799 --> 00:05:47,359 ..and that could be the trap - 129 00:05:47,359 --> 00:05:50,159 trying to do too much in a 60-minute cook. 130 00:05:50,159 --> 00:05:52,519 That 15 minutes is huge. 131 00:05:53,479 --> 00:05:55,639 I also think they really think about the brief 132 00:05:55,639 --> 00:05:57,239 because for the first time in ages, 133 00:05:57,239 --> 00:05:59,119 we've actually used the word 'hero', 134 00:05:59,119 --> 00:06:01,199 so we want to taste both things distinctively. 135 00:06:01,199 --> 00:06:02,799 We have to. Yeah, we have to. 136 00:06:04,280 --> 00:06:06,520 Today, more than ever, the stakes are high. 137 00:06:06,520 --> 00:06:08,520 Someone is going home. 138 00:06:08,520 --> 00:06:11,640 Just focus on choosing the right pair, 139 00:06:11,640 --> 00:06:13,280 and try to balance them together. 140 00:06:14,719 --> 00:06:15,919 Oh-oh-oh! 141 00:06:17,039 --> 00:06:18,520 PAT: Nice, Petro. 142 00:06:20,000 --> 00:06:21,120 GRACE: Ugh! 143 00:06:21,120 --> 00:06:23,360 ANNABEL: Yes! Kingfish! Oh, look at that fish! 144 00:06:23,360 --> 00:06:25,440 Incredible. Good idea, girl. 145 00:06:25,440 --> 00:06:26,600 You got this, Gracie. 146 00:06:26,600 --> 00:06:29,560 I am doing fennel and orange, 147 00:06:29,560 --> 00:06:31,920 and I'm gonna do a pan-fried kingfish. 148 00:06:31,920 --> 00:06:34,480 I love orange and fennel. 149 00:06:34,480 --> 00:06:36,640 It's definitely the flavour combination 150 00:06:36,640 --> 00:06:39,560 I'm the most familiar with. 151 00:06:39,560 --> 00:06:43,480 And today, the judges are looking for a perfectly 152 00:06:43,480 --> 00:06:46,760 balanced use of these classic flavour combinations. 153 00:06:46,760 --> 00:06:48,200 I think it's not going to be enough 154 00:06:48,200 --> 00:06:51,640 to just have some orange and have some fennel on the plate. 155 00:06:51,640 --> 00:06:54,880 So, with the fish, I'm gonna do 156 00:06:54,880 --> 00:06:57,800 a fennel remoulade and an orange oil. 157 00:06:57,800 --> 00:06:59,000 Yum. 158 00:06:59,000 --> 00:07:00,800 So, a remoulade is basically 159 00:07:00,800 --> 00:07:04,360 a tartare sauce, and it's a little bit more acidic. 160 00:07:04,360 --> 00:07:08,160 So, to balance that, I want my orange oil 161 00:07:08,160 --> 00:07:11,120 to bring sort of, like, a warming fatty flavour 162 00:07:11,120 --> 00:07:13,120 to the acidic remoulade. 163 00:07:13,120 --> 00:07:14,880 Oh, already on to her oil. 164 00:07:14,880 --> 00:07:17,520 Right now, I'm just infusing the orange oil 165 00:07:17,520 --> 00:07:19,080 with lots of orange peel. 166 00:07:19,080 --> 00:07:20,560 She's motoring. 167 00:07:20,560 --> 00:07:22,680 But I also want to grab some lemon leaves... 168 00:07:24,000 --> 00:07:26,040 ..and I'm gonna grab some Desert Lime, as well, 169 00:07:26,040 --> 00:07:28,560 just to bring a little bit of, like... 170 00:07:29,840 --> 00:07:33,600 ..the green sort of floral flavour into my orange oil... 171 00:07:35,160 --> 00:07:39,040 ..because I think it will sort of ground the acidity 172 00:07:39,040 --> 00:07:40,560 of the remoulade. 173 00:07:40,560 --> 00:07:43,520 I'm feeling really good. I've got my game face on today. 174 00:07:43,520 --> 00:07:45,479 So, I am... 175 00:07:45,479 --> 00:07:47,080 Yeah, I feel like I'm in the zone. 176 00:07:50,800 --> 00:07:52,440 Something smells good. 177 00:07:52,440 --> 00:07:53,560 Yum. 178 00:07:53,560 --> 00:07:56,120 Oh, the bacon getting me going. 179 00:07:56,120 --> 00:07:57,640 Smells good, Lydia. 180 00:07:59,000 --> 00:08:01,800 LYDIA: Let's do the filling first. 181 00:08:01,800 --> 00:08:04,560 One pairing to feature in a dish. 182 00:08:04,560 --> 00:08:08,120 Loving it. I'm loving the idea of that. 183 00:08:09,880 --> 00:08:11,600 But I should have had breakfast 'cause I'm definitely 184 00:08:11,600 --> 00:08:13,240 eyeing off that bacon, thinking, 185 00:08:13,240 --> 00:08:15,720 "Oh, I'd like to crispy you up and eat you." 186 00:08:15,720 --> 00:08:18,600 Come on, bacon, crisp up. 187 00:08:20,040 --> 00:08:23,080 I'm picking bacon and maple today. 188 00:08:23,080 --> 00:08:25,640 Who doesn't like bacon, and who doesn't like it 189 00:08:25,640 --> 00:08:27,200 dosed in a little bit of sweetness? 190 00:08:27,200 --> 00:08:31,400 I've got an idea based on a Greek sweet dish, 191 00:08:31,400 --> 00:08:35,760 but it's not normally done with these ingredients. 192 00:08:35,760 --> 00:08:37,200 Dear Lord. 193 00:08:37,200 --> 00:08:38,640 So... 194 00:08:38,640 --> 00:08:40,160 ..it is a bit of a risk. 195 00:08:41,880 --> 00:08:43,560 Hi, Lydia. Hi, guys. 196 00:08:43,560 --> 00:08:44,920 So, tell us, what is your pair? 197 00:08:44,920 --> 00:08:47,640 I'm using maple and bacon. Yep. Can smell it. 198 00:08:47,640 --> 00:08:50,600 I'm going to make some loukoumades 199 00:08:50,600 --> 00:08:55,520 and stuff it with a bit of bacon and cheesy goodness. 200 00:08:55,520 --> 00:08:57,240 And then, just have... 201 00:08:58,440 --> 00:09:00,480 ..maple-and-bacon-stuffed loukoumades. 202 00:09:00,480 --> 00:09:02,440 Wow! 203 00:09:02,440 --> 00:09:04,400 Interesting. So, it'll be that kind of thing. 204 00:09:04,400 --> 00:09:06,600 Wow. OK. Wow. 205 00:09:06,600 --> 00:09:08,640 Don't make me more nervous than I already am. 206 00:09:08,640 --> 00:09:10,240 No, this is good 'cause I'm loving life. 207 00:09:10,240 --> 00:09:11,360 Yeah. Oh, OK. Excellent. 208 00:09:11,360 --> 00:09:13,600 I'm loving life. If you can nail this, this is like... 209 00:09:13,600 --> 00:09:14,960 Don't worry about being the bottom - 210 00:09:14,960 --> 00:09:17,080 you'll be right up the top, OK? OK, OK, OK. 211 00:09:17,080 --> 00:09:18,400 Promise me... Yes? 212 00:09:18,400 --> 00:09:20,760 ..that this vision makes the plate 213 00:09:20,760 --> 00:09:22,640 because we are very, very excited. 214 00:09:22,640 --> 00:09:24,000 (LAUGHS) Oh, yes. 215 00:09:24,000 --> 00:09:25,160 Thank you. Thank you. All the best. 216 00:09:25,160 --> 00:09:27,480 I'm excited that they're excited. 217 00:09:27,480 --> 00:09:30,240 Ah, but, gee, that puts a lot of pressure on me. 218 00:09:33,320 --> 00:09:35,880 PAT: Nice, Dotty. Move, move, move! 219 00:09:35,880 --> 00:09:37,600 Nice, Jackie. Let's go. 220 00:09:39,640 --> 00:09:42,880 So, I have chosen soy and honey. 221 00:09:42,880 --> 00:09:46,800 I am sticking with flavours that I am, like, comfortable with. 222 00:09:46,800 --> 00:09:49,200 I'm gonna make honey-soy fried chicken wings. 223 00:09:49,200 --> 00:09:50,480 And... 224 00:09:50,480 --> 00:09:52,520 Yeah, I'm gonna try and make a fun dish. 225 00:09:52,520 --> 00:09:54,440 (IN A SOUTHERN DRAWL) I love me some fried chicken. 226 00:09:54,440 --> 00:09:56,080 I love fried chicken. 227 00:09:56,080 --> 00:09:58,160 ALYONA: I'm just going with familiar flavours, 228 00:09:58,160 --> 00:09:59,560 fennel and orange. 229 00:09:59,560 --> 00:10:03,400 So, I'm gonna make carrot and orange puree, 230 00:10:03,400 --> 00:10:06,440 and then I'm gonna make a fresh fennel and orange salad. 231 00:10:06,440 --> 00:10:09,200 And I'm gonna serve some quail with it. 232 00:10:09,200 --> 00:10:10,640 Nice, Aaron. 233 00:10:11,640 --> 00:10:12,840 I love watching you do this. 234 00:10:13,840 --> 00:10:16,720 Yeah. So, I'm trying to make a cured-kingfish dish 235 00:10:16,720 --> 00:10:18,320 with the chilli and lime. 236 00:10:18,320 --> 00:10:20,480 So, I've got those classic flavour pairings there. 237 00:10:20,480 --> 00:10:23,600 And I want to try and elevate that a little, 238 00:10:23,600 --> 00:10:28,240 and hopefully pull out a dish in an hour that I am proud of. 239 00:10:28,240 --> 00:10:30,360 Switch this on. 240 00:10:30,360 --> 00:10:32,720 Anyone know how to switch this damn thing on? 241 00:10:32,720 --> 00:10:34,440 (LAUGHS) 242 00:10:34,440 --> 00:10:36,520 CASPER: Run, Jackie, run. 243 00:10:36,520 --> 00:10:38,240 OLAOLU: Obviously, it's an elimination cook, 244 00:10:38,240 --> 00:10:40,640 and I'm feeling the pressure like I always do. 245 00:10:40,640 --> 00:10:43,320 So, I chose the pineapple and the coconut 246 00:10:43,320 --> 00:10:46,440 because those are the flavours that I know best. 247 00:10:47,680 --> 00:10:50,200 For me, pineapple and coconut are just kind of 248 00:10:50,200 --> 00:10:52,840 such a fun pairing, and, yeah, they're quite tropical. 249 00:10:52,840 --> 00:10:54,840 Nigeria has obviously got a tropical climate, 250 00:10:54,840 --> 00:10:56,640 so I know the flavours well. 251 00:10:56,640 --> 00:10:58,240 ANDY: Olaolu. JEAN-CHRISTOPHE: Olaolu. 252 00:10:58,240 --> 00:10:59,680 Hi, Chef. What? 253 00:10:59,680 --> 00:11:02,040 I can't even see a combination on your bench. 254 00:11:02,040 --> 00:11:03,640 I'm doing pineapple and coconut today. 255 00:11:03,640 --> 00:11:05,000 Pineapple and coconut? Yeah. 256 00:11:05,000 --> 00:11:07,800 So, I'm gonna do a kind of, like, tropical trifle, 257 00:11:07,800 --> 00:11:09,200 like, whipped yoghurt... OK. 258 00:11:09,200 --> 00:11:10,720 ..with a coconut crumb 259 00:11:10,720 --> 00:11:13,520 and some macerated, alcohol-soaked pineapple 260 00:11:13,520 --> 00:11:14,640 in, like, Malibu. 261 00:11:14,640 --> 00:11:16,560 So, whipped yoghurt. Ah. 262 00:11:16,560 --> 00:11:18,160 Coconut crumb. Yeah. 263 00:11:18,160 --> 00:11:19,760 And some macerated pineapple? Yeah. 264 00:11:21,400 --> 00:11:22,840 Any more substance to the dish? 265 00:11:24,480 --> 00:11:27,040 Uh, that's the dish as I've conceptualised it right now. 266 00:11:27,040 --> 00:11:28,440 Right. Yeah. 267 00:11:28,440 --> 00:11:30,680 I'm questioning whether the three elements 268 00:11:30,680 --> 00:11:33,400 will be enough, both texturally, 269 00:11:33,400 --> 00:11:36,480 and also taste-wise as well. 270 00:11:36,480 --> 00:11:38,560 The beauty about a trifle is, like, 271 00:11:38,560 --> 00:11:39,840 you know, it'd have a jelly in there, 272 00:11:39,840 --> 00:11:41,920 it'd have a cake in there, it'd have cream in there 273 00:11:41,920 --> 00:11:43,440 and have a syrup in there. Yeah. 274 00:11:43,440 --> 00:11:45,000 You need to keep the palate, like, having... 275 00:11:45,000 --> 00:11:46,000 ..having a good time. 276 00:11:46,000 --> 00:11:47,640 Is pulling it back just going to make it 277 00:11:47,640 --> 00:11:49,320 a little bit lacklustre? 278 00:11:49,320 --> 00:11:50,480 There's keeping it simple, 279 00:11:50,480 --> 00:11:52,280 and then there's keeping it way too simple. That's right. 280 00:11:52,280 --> 00:11:54,320 And I feel like this one's, like, on the edge. 281 00:11:54,320 --> 00:11:55,640 Yeah. 282 00:12:06,360 --> 00:12:08,520 I'm questioning whether the three elements 283 00:12:08,520 --> 00:12:09,640 will be enough. 284 00:12:09,640 --> 00:12:11,040 There's keeping it simple, 285 00:12:11,040 --> 00:12:13,040 and then there's keeping it way too simple. That's right. 286 00:12:13,040 --> 00:12:15,800 And I feel like this one's, like, on the edge. 287 00:12:15,800 --> 00:12:17,720 Yeah. Do it well, please. 288 00:12:17,720 --> 00:12:19,160 Yeah. Yeah. Good luck. 289 00:12:20,800 --> 00:12:22,760 Come on, Olaolu, let's push. 290 00:12:22,760 --> 00:12:26,680 So, the judges are thinking that the idea is...fine, 291 00:12:26,680 --> 00:12:28,120 but maybe needs a bit more interest. 292 00:12:28,120 --> 00:12:30,040 Currently, my mind is thinking 293 00:12:30,040 --> 00:12:31,560 about what that interest could be. (CHUCKLES) 294 00:12:31,560 --> 00:12:34,480 So, I'm going to carry on with what the initial plan was, 295 00:12:34,480 --> 00:12:35,720 while at the same time, 296 00:12:35,720 --> 00:12:37,880 trying to come up with something that might add, like, some 297 00:12:37,880 --> 00:12:39,280 textural or flavour interest. 298 00:12:39,280 --> 00:12:41,360 I haven't got any ideas right now, but, you know, 299 00:12:41,360 --> 00:12:44,520 the old mind's whirring, so we'll see what happens. 300 00:12:44,520 --> 00:12:45,880 Fingers crossed. 301 00:12:48,320 --> 00:12:49,800 Let's go, Lukey. 302 00:12:51,680 --> 00:12:53,200 PAT: Beautiful piece of fish there, mate. 303 00:12:53,200 --> 00:12:54,240 LUKE: Thanks, brother. 304 00:12:55,520 --> 00:12:58,000 My flavour pairing is orange and fennel. 305 00:12:58,000 --> 00:13:00,000 So, I need to go to the pantry to go get a lemon. 306 00:13:00,000 --> 00:13:01,400 One second. 307 00:13:01,400 --> 00:13:04,439 My idea, today, came to mind because I've seen it done online 308 00:13:04,439 --> 00:13:07,880 by, like, Gordon Ramsay, on a YouTube video, 309 00:13:07,880 --> 00:13:10,360 and it looks pretty yet tasty. 310 00:13:10,360 --> 00:13:11,600 Behind. 311 00:13:12,880 --> 00:13:14,800 But this is not a dish I've made before. 312 00:13:16,359 --> 00:13:17,999 Oh, fast feet, Luke. What you got? 313 00:13:17,999 --> 00:13:19,279 Yeah. Luke. 314 00:13:19,279 --> 00:13:22,159 Today, I'm thinking 'en papillon', and I'm thinking... 315 00:13:22,159 --> 00:13:23,679 Papillote? En papillote? 316 00:13:23,679 --> 00:13:25,279 Papillote, like a wrapped...a wrapped...? 317 00:13:25,279 --> 00:13:27,799 The fish in the steaming thing. Yeah, papillote. 318 00:13:27,799 --> 00:13:30,199 Papillote. A papillon is a butterfly. 319 00:13:30,199 --> 00:13:32,239 I mean, you could butterfly the fish. OK. 320 00:13:32,239 --> 00:13:34,599 Technically. No, I don't think I'll be doing that. 321 00:13:34,599 --> 00:13:37,119 So, I've got my fish here. I've seen Gordon Ramsay do it. 322 00:13:37,119 --> 00:13:39,519 He, like, rolls it up, puts it in, 323 00:13:39,519 --> 00:13:41,079 and then takes the veg and makes, like, a nice kind of 324 00:13:41,079 --> 00:13:42,719 gravy sort of sauce. Mm-hm. 325 00:13:42,719 --> 00:13:44,359 And then, I'm thinking, to really pump home 326 00:13:44,359 --> 00:13:47,839 the orange and fennel, I'll do just an orange and fennel salad. 327 00:13:47,839 --> 00:13:50,799 En papillote is quite risky in a way, as well, though. 328 00:13:50,799 --> 00:13:52,759 Just, the cuisson has to be... 329 00:13:52,759 --> 00:13:54,479 You know, you have to really... The what? 330 00:13:54,479 --> 00:13:56,279 The doneness. The cook through. 331 00:13:56,279 --> 00:13:58,319 You have to be really careful of that because it's, like, 332 00:13:58,319 --> 00:13:59,919 point of no return. Don't overdo it. 333 00:13:59,919 --> 00:14:01,519 Yeah. Good luck, Luke. 334 00:14:01,519 --> 00:14:02,559 Good luck. 335 00:14:03,599 --> 00:14:05,599 En papillote or 'en papillon' - 336 00:14:05,599 --> 00:14:07,119 I don't even know the name of the dish, 337 00:14:07,119 --> 00:14:08,559 let alone how to cook it. 338 00:14:10,199 --> 00:14:11,559 Don't overcook it, though. 339 00:14:11,559 --> 00:14:12,959 (LAUGHS) 340 00:14:12,959 --> 00:14:15,759 All I know is that when it's time to cook the fish, 341 00:14:15,759 --> 00:14:17,239 it can't be overcooked. 342 00:14:17,239 --> 00:14:19,319 But sometimes, you have to risk it for the biscuit. 343 00:14:19,319 --> 00:14:20,799 Is that OK? 344 00:14:20,799 --> 00:14:22,399 Yeah, cool. 345 00:14:22,399 --> 00:14:23,519 I'm worried about him. 346 00:14:23,519 --> 00:14:25,599 Luke, when will you learn? 347 00:14:25,599 --> 00:14:28,679 Stop whipping stuff out on black-apron days 348 00:14:28,679 --> 00:14:31,039 that you've never done before. 349 00:14:31,039 --> 00:14:33,799 It's, like, giving us all a heart attack. 350 00:14:33,799 --> 00:14:35,519 This is stressful. 351 00:14:39,119 --> 00:14:42,079 Oh, look at me, finding something in a timely manner. 352 00:14:42,079 --> 00:14:43,800 (SIGHS) 353 00:14:49,040 --> 00:14:50,880 SOFIA: Hey, Jack. JACK: How are you going? 354 00:14:50,880 --> 00:14:52,720 Your name is the king of classic pairings - 355 00:14:52,720 --> 00:14:54,760 Jack and the Beanstalk, Jack and Jill. 356 00:14:54,760 --> 00:14:56,840 What did you choose today? Chilli and lime today. 357 00:14:56,840 --> 00:14:58,600 So, I'm doing a snapper curry. 358 00:14:58,600 --> 00:15:01,080 I'm really going to amp up the chilli and the lime in it. 359 00:15:01,080 --> 00:15:03,480 Gonna serve it with some lime wedges, some basmati rice. 360 00:15:03,480 --> 00:15:04,880 I'm going to cook that in some chicken stock. 361 00:15:04,880 --> 00:15:06,600 Maybe, like, a cute little bay leaf in there. 362 00:15:06,600 --> 00:15:07,920 "A cute little bay leaf." 363 00:15:07,920 --> 00:15:09,600 Just a little biddy bay leaf. 364 00:15:09,600 --> 00:15:11,520 Just chuck one of them in there. 365 00:15:11,520 --> 00:15:12,880 ANDY: Hey, Emily. EMILY: Hello. 366 00:15:12,880 --> 00:15:15,600 No prizes for us guessing what pair you've gone for. 367 00:15:15,600 --> 00:15:17,200 Yeah. Chilli and lime? 368 00:15:17,200 --> 00:15:19,200 I think it's all over my desk, or my bench. 369 00:15:19,200 --> 00:15:21,160 It is. What are you gonna do with the chilli and lime? 370 00:15:21,160 --> 00:15:23,400 A lime kosho, which uses, basically, the zest 371 00:15:23,400 --> 00:15:24,960 and the chilli with salt. 372 00:15:24,960 --> 00:15:27,200 And then, I'm planning to cook the steak. 373 00:15:27,200 --> 00:15:29,240 Yep. Crust it in an Aleppo pepper. 374 00:15:29,240 --> 00:15:31,080 What's the cook on it gonna be? I'm hoping for a medium rare. 375 00:15:31,080 --> 00:15:32,200 OK. Yeah. 376 00:15:32,200 --> 00:15:33,800 We are gonna get a medium rare. 377 00:15:33,800 --> 00:15:35,440 Hey, Petro. Hello. 378 00:15:35,440 --> 00:15:37,320 What you're making today, and what pairs you've chosen. 379 00:15:37,320 --> 00:15:40,040 I chose chilli and lime. 380 00:15:40,040 --> 00:15:43,440 I'm going to make fried calamari. 381 00:15:43,440 --> 00:15:44,640 And I'm going to do, like, a smoky, 382 00:15:44,640 --> 00:15:48,200 charred-chilli and lime salsa. 383 00:15:48,200 --> 00:15:50,320 Yep. You're really good with your flavours, 384 00:15:50,320 --> 00:15:52,800 so just make sure that that's what you're pushing today. 385 00:15:52,800 --> 00:15:54,640 Yeah? Yeah, yeah. 386 00:15:54,640 --> 00:15:56,360 Hello, Dot. How are you? Hello, Dot. 387 00:15:56,360 --> 00:15:57,640 Hello! Good. How are you guys? Great. 388 00:15:57,640 --> 00:16:00,200 We've got a lovely smile over Dot again. 389 00:16:00,200 --> 00:16:01,200 So, tell us. Yes. 390 00:16:01,200 --> 00:16:03,080 I'm doing fennel and orange today. 391 00:16:03,080 --> 00:16:05,360 I'm doing a pork chop 392 00:16:05,360 --> 00:16:08,400 with some braised fennel. 393 00:16:08,400 --> 00:16:10,640 I'm trying to be a bit cleverer today. 394 00:16:10,640 --> 00:16:12,400 That's not really a word, but we'll go with it. 395 00:16:12,400 --> 00:16:14,000 Yep. I'm trying to elevate it 396 00:16:14,000 --> 00:16:15,440 to be a bit more restaurant-quality. 397 00:16:15,440 --> 00:16:17,280 Go for it. Thanks, guys. 398 00:16:17,280 --> 00:16:19,480 Good luck. Good luck, Dot. Thank you. 399 00:16:19,480 --> 00:16:21,360 Hoo-hoo-hoo! 400 00:16:21,360 --> 00:16:22,760 Yeah! Whisk that Casper. 401 00:16:22,760 --> 00:16:25,440 (LAUGHS) Great whisking, bruh. 402 00:16:26,520 --> 00:16:29,400 Today, I'm going to champion orange and fennel, 403 00:16:29,400 --> 00:16:31,640 but in a really unexpected way. 404 00:16:32,640 --> 00:16:33,760 Whew! 405 00:16:33,760 --> 00:16:35,600 I know orange and fennel is a pretty common 406 00:16:35,600 --> 00:16:36,880 savoury combination. 407 00:16:36,880 --> 00:16:38,840 So, if I want to stand out and give myself 408 00:16:38,840 --> 00:16:40,560 a good chance at not being eliminated... 409 00:16:42,120 --> 00:16:43,920 ..I'm going to work that into my strategy 410 00:16:43,920 --> 00:16:46,160 by doing a sweet version of orange and fennel... 411 00:16:47,560 --> 00:16:50,560 ..balancing that aniseed flavour of the fennel 412 00:16:50,560 --> 00:16:52,840 with the sweetness from the oranges in a dessert. 413 00:16:54,080 --> 00:16:55,640 Casper, bonjour. 414 00:16:55,640 --> 00:16:56,720 How are you going, Chef? 415 00:16:56,720 --> 00:16:58,160 So, tell us, what did you choose? 416 00:16:58,160 --> 00:16:59,880 So, I went fennel and orange today. 417 00:17:00,840 --> 00:17:02,080 It looks like we're getting sweet. 418 00:17:02,080 --> 00:17:04,720 We are. It's a nice, classic sort of flavour pairing, 419 00:17:04,720 --> 00:17:06,480 and I think it does work really well with dessert. 420 00:17:06,480 --> 00:17:08,680 So, I'm gonna do a... 421 00:17:08,680 --> 00:17:12,640 ..orange granita and olive oil mousse... 422 00:17:12,640 --> 00:17:15,000 Ooh. ..with a pickled fennel, 423 00:17:15,000 --> 00:17:17,400 and then, also, a bit of fennel crumb 424 00:17:17,400 --> 00:17:18,520 and candy some fennel fronds. 425 00:17:18,520 --> 00:17:20,320 C'est parfait. 426 00:17:20,320 --> 00:17:22,280 It's perfect. It is already. 427 00:17:22,280 --> 00:17:23,440 If you nail this... Yeah. 428 00:17:23,440 --> 00:17:26,040 If you can do it in 60 minutes, 429 00:17:26,040 --> 00:17:28,200 I will be on the floor... Hopefully. 430 00:17:28,200 --> 00:17:30,120 ..because I love it. Yeah. 431 00:17:30,120 --> 00:17:31,920 It's daring, you're brave. 432 00:17:31,920 --> 00:17:36,320 It's elimination day, and you are introducing fennel 433 00:17:36,320 --> 00:17:38,440 with oranges with a dessert, 434 00:17:38,440 --> 00:17:41,120 which a lot of people will not have the nerve to do that. 435 00:17:41,120 --> 00:17:42,920 So, I'm happy. Hoo-hoo-hoo! I'm gonna get running. 436 00:17:42,920 --> 00:17:44,480 I'm happy. I love it. 437 00:17:44,480 --> 00:17:46,080 I'm happy. Honestly, it's great. 438 00:17:46,080 --> 00:17:47,640 Don't disappoint because he's, like... 439 00:17:47,640 --> 00:17:49,040 He's loving life over here. It it's great, 440 00:17:49,040 --> 00:17:50,600 I'll be on the floor. OK. OK. 441 00:17:50,600 --> 00:17:52,080 Kissing the floor. I hope so. 442 00:17:52,080 --> 00:17:53,760 Well done. You got him all excited, Casper. 443 00:17:53,760 --> 00:17:55,640 Wow! Well done. Don't let him down. 444 00:17:55,640 --> 00:17:57,000 Won't disappoint. I won't disappoint. 445 00:17:57,000 --> 00:17:58,600 Alright, dessert guy. 446 00:17:58,600 --> 00:18:00,080 We are halfway through. 447 00:18:00,080 --> 00:18:02,440 Only 30 minutes to go! 448 00:18:04,120 --> 00:18:06,520 Did we have the scales? 449 00:18:07,680 --> 00:18:08,880 Yes, we do. 450 00:18:08,880 --> 00:18:10,400 Oh! Ooh! 451 00:18:10,400 --> 00:18:11,480 What's going on here? 452 00:18:13,840 --> 00:18:15,320 Yum! Hannah, that looks great. 453 00:18:16,520 --> 00:18:20,760 Ah, today, I'm feeling a little bit nervous going into this cook 454 00:18:20,760 --> 00:18:22,720 because it's black-apron. 455 00:18:22,720 --> 00:18:24,760 60 minutes is not a lot of time. 456 00:18:24,760 --> 00:18:28,320 And that probably is the thing that makes me most nervous. 457 00:18:28,320 --> 00:18:29,880 Um... 458 00:18:29,880 --> 00:18:31,680 But I'm just going to use that nervous energy today 459 00:18:31,680 --> 00:18:34,360 to get...use that adrenaline, hopefully to push hard. 460 00:18:35,720 --> 00:18:37,360 Hey, Hannah. Hello, ladies. 461 00:18:37,360 --> 00:18:39,120 How are you? And what are you making? 462 00:18:39,120 --> 00:18:42,560 My flavour pairing is fennel and orange. 463 00:18:42,560 --> 00:18:44,280 SOFIA: Nice. I'm making pork today. 464 00:18:44,280 --> 00:18:45,960 It's going to have an orange glaze. 465 00:18:45,960 --> 00:18:48,160 In the oven, I've got fennel, that's braising, 466 00:18:48,160 --> 00:18:50,280 with the tiniest hint of orange zest in it. 467 00:18:50,280 --> 00:18:51,360 OK. 468 00:18:51,360 --> 00:18:53,120 The jus today will be a pan jus, 469 00:18:53,120 --> 00:18:55,640 with the anise echoing that fennel. 470 00:18:55,640 --> 00:18:59,560 And then, I've got orange segments, fennel fronds 471 00:18:59,560 --> 00:19:01,600 and a little bit of pistachios for a bit of crunch. 472 00:19:01,600 --> 00:19:05,480 Nice. Nice solid classic. Solid classic. 473 00:19:05,480 --> 00:19:07,200 Yeah. I was looking up there, 474 00:19:07,200 --> 00:19:08,720 and a dish started coming into my head, 475 00:19:08,720 --> 00:19:09,720 and I couldn't get it out. 476 00:19:09,720 --> 00:19:11,560 So, I was like, "OK, I can do this." 477 00:19:11,560 --> 00:19:13,400 Alright. Good luck, Hannah. Good luck, Hannah. 478 00:19:19,320 --> 00:19:20,800 AARON: It's fresh, it's zingy. 479 00:19:20,800 --> 00:19:22,560 So, are you doing single or double fry? 480 00:19:22,560 --> 00:19:24,640 JACKIE: Double fry. Nice. Yeah. 481 00:19:24,640 --> 00:19:26,840 There's a couple of good dishes. I'm gonna name them first. 482 00:19:26,840 --> 00:19:29,160 'Cause Lydia is doing an amazing 483 00:19:29,160 --> 00:19:31,240 loukoumades stuffed with bacon... 484 00:19:31,240 --> 00:19:34,360 with, like, this maple-drizzle glaze thing. SOFIA: Clever. 485 00:19:34,360 --> 00:19:36,280 Oh, I love that. It sounds so good. 486 00:19:36,280 --> 00:19:37,520 I love loukoumades. So good. 487 00:19:37,520 --> 00:19:39,440 And Caspar is doing his thing again. 488 00:19:39,440 --> 00:19:41,120 He's really pushing it out there. 489 00:19:41,120 --> 00:19:42,600 He's got an orange granita, 490 00:19:42,600 --> 00:19:44,800 a mousse with fennel and olive oil in it, 491 00:19:44,800 --> 00:19:46,520 and then all other textures of fennel. 492 00:19:46,520 --> 00:19:48,160 Oh, beautiful. Fennel seeds, fennel fronds - 493 00:19:48,160 --> 00:19:49,680 all that kind of thing. 494 00:19:49,680 --> 00:19:51,760 I was hoping someone would make a dessert with that. 495 00:19:51,760 --> 00:19:54,120 He's going hard. Yeah. Who are you worried about? 496 00:19:54,120 --> 00:19:55,600 Olaolu. 497 00:19:55,600 --> 00:19:57,240 He's based it off a trifle, 498 00:19:57,240 --> 00:19:59,880 and he's only really got three elements. 499 00:19:59,880 --> 00:20:02,200 I just don't know if it's going to be too simple. 500 00:20:02,200 --> 00:20:03,440 Yeah. 501 00:20:03,440 --> 00:20:05,600 I'm pretty worried about Luke. 502 00:20:07,320 --> 00:20:09,480 He's doing fish en papillote. 503 00:20:09,480 --> 00:20:12,080 So, he's doing something he hasn't tried again today. Right. 504 00:20:12,080 --> 00:20:14,000 And I'm like, "Mate, you have no time to experiment today." 505 00:20:14,000 --> 00:20:15,640 Not the day. Yeah. 506 00:20:15,640 --> 00:20:17,480 Something smells good, mate. 507 00:20:17,480 --> 00:20:18,960 PETRO: I don't know if it's mine. 508 00:20:18,960 --> 00:20:21,720 I'm not sure if it's mine or yours, but we'll take it. 509 00:20:21,720 --> 00:20:24,800 I've got lots of fennel and orange and orange zest 510 00:20:24,800 --> 00:20:28,160 and juice ready to go in the 'en papillo' with the fish. 511 00:20:28,160 --> 00:20:29,400 Wait. 512 00:20:30,560 --> 00:20:32,360 How do I say it? 'En papinotte'? 513 00:20:33,480 --> 00:20:34,440 Oh. 514 00:20:34,440 --> 00:20:38,520 En papillote. OK. En...en papillote. 515 00:20:38,520 --> 00:20:39,880 En papillote. OK. 516 00:20:40,880 --> 00:20:43,440 So, I'm parcelling up my fish, en papillote, 517 00:20:43,440 --> 00:20:45,080 by using baking paper, 518 00:20:45,080 --> 00:20:47,360 and then wrapping that in foil, 519 00:20:47,360 --> 00:20:49,240 just to make sure that this is, like, a tight seal. 520 00:20:49,240 --> 00:20:52,520 And hopefully, when I steam it in the oven, 521 00:20:52,520 --> 00:20:53,880 nothing's coming out. 522 00:20:53,880 --> 00:20:55,560 Yeah, I'm definitely feeling nervous. 523 00:20:55,560 --> 00:20:58,880 It's an elimination, and someone's going home. 524 00:20:58,880 --> 00:21:01,920 But I do feel like this dish should come together. 525 00:21:01,920 --> 00:21:03,320 How much wine do I want? 526 00:21:03,320 --> 00:21:05,880 I wonder why the... What? What's he doing? 527 00:21:07,160 --> 00:21:08,680 I'm watching Luke, 528 00:21:08,680 --> 00:21:13,200 and he's wrapping his en papillote in foil. 529 00:21:13,200 --> 00:21:15,520 But it's usually always done in paper. 530 00:21:17,360 --> 00:21:19,840 Foil is a metal. Metal conducts heat. 531 00:21:20,919 --> 00:21:23,840 And fish is so easy to overcook. 532 00:21:25,959 --> 00:21:28,519 So, I'm a little bit concerned. 533 00:21:28,519 --> 00:21:30,599 Oh, my God, this is so stressful. 534 00:21:32,679 --> 00:21:34,639 That's a...wild decision. 535 00:21:39,999 --> 00:21:42,039 Come on. 536 00:21:42,039 --> 00:21:44,079 Come on. Why are you...? 537 00:21:44,079 --> 00:21:46,399 Forgiveness. 538 00:21:46,399 --> 00:21:47,799 (SIGHS) 539 00:21:48,839 --> 00:21:50,559 You little arseholes. 540 00:21:50,559 --> 00:21:54,799 It's the first time I've really tried to stuff loukoumades. 541 00:21:54,799 --> 00:21:56,439 Gotcha. 542 00:21:56,439 --> 00:21:58,159 But I want these loukoumades 543 00:21:58,159 --> 00:22:01,199 to be crunchy on the outside, 544 00:22:01,199 --> 00:22:03,519 and then, when you bite into them... 545 00:22:03,519 --> 00:22:05,519 Test that one. 546 00:22:06,559 --> 00:22:09,279 ..you get the pop of saltiness from the bacon 547 00:22:09,279 --> 00:22:11,679 and the cheese oozing out. 548 00:22:11,679 --> 00:22:14,199 Can't taste it yet. It's hot. 549 00:22:14,199 --> 00:22:17,199 So, I've made these bacon and cheese balls, 550 00:22:17,199 --> 00:22:20,919 using cream cheese and ricotta like a binding agent 551 00:22:20,919 --> 00:22:24,279 for the crispy bacon covered in maple, 552 00:22:24,279 --> 00:22:26,839 and then put them in the freezer to set a little bit. 553 00:22:26,839 --> 00:22:28,639 So, then, I can batter them 554 00:22:28,639 --> 00:22:31,999 and fry them, and it'll hold its shape. 555 00:22:31,999 --> 00:22:33,919 That's better technique. 556 00:22:35,599 --> 00:22:37,639 Is it working? Um, yeah, I think so. 557 00:22:37,639 --> 00:22:40,079 Yes! Yes! I think so. 558 00:22:40,079 --> 00:22:42,799 I haven't tasted the inside yet to see, but... OK. 559 00:22:44,279 --> 00:22:46,279 Is it too hot? 560 00:22:46,279 --> 00:22:47,639 Nope. 561 00:22:50,599 --> 00:22:52,039 Maybe. Oops. 562 00:22:55,119 --> 00:22:56,519 Yeah. 563 00:22:56,519 --> 00:22:58,559 It's too hot. I'm so sorry. 564 00:22:58,559 --> 00:23:00,519 (CHUCKLES) Oh, dear. 565 00:23:00,519 --> 00:23:03,639 DOT: Oh, yeah. That's looking good. 566 00:23:03,639 --> 00:23:05,519 JACKIE: Don't stick. 567 00:23:05,519 --> 00:23:06,959 OK, guys, make this dish count. 568 00:23:06,959 --> 00:23:08,479 15 minutes to go! 569 00:23:08,479 --> 00:23:09,639 (CHEERING AND APPLAUSE) 570 00:23:09,639 --> 00:23:11,359 You can do it! 571 00:23:15,279 --> 00:23:17,639 ANNABEL: Come on, Olaolu, let's go. 572 00:23:17,639 --> 00:23:18,919 OK, where are we at? 573 00:23:18,919 --> 00:23:20,519 OLAOLU: I'm experimenting with something 574 00:23:20,519 --> 00:23:21,679 I've never done before. 575 00:23:21,679 --> 00:23:25,119 I caramelised the coconut cream. Is that coconut cream there? 576 00:23:25,119 --> 00:23:26,399 Yeah. OK, cool. 577 00:23:26,399 --> 00:23:28,319 I'm hoping that'll add some more interest 578 00:23:28,319 --> 00:23:30,519 to the trifle. Right. OK. 579 00:23:30,519 --> 00:23:31,959 Don't run out of time this time. Yep. 580 00:23:31,959 --> 00:23:33,439 Give yourself enough. 581 00:23:35,999 --> 00:23:37,759 After the feedback from the judges, I just thought... 582 00:23:37,759 --> 00:23:39,559 I was thinking of ways I could add more coconut 583 00:23:39,559 --> 00:23:41,319 because it's quite pineapple-forward. 584 00:23:41,319 --> 00:23:42,679 Hence, the coconut cream. 585 00:23:42,679 --> 00:23:44,359 So, I'm hoping... hoping it's enough. 586 00:23:45,399 --> 00:23:47,359 As the coconut cream caramelises, it starts 587 00:23:47,359 --> 00:23:50,399 to get, like, this nice golden-brown colour. 588 00:23:50,399 --> 00:23:53,599 And I taste it, and it has this really crunchy coconut 589 00:23:53,599 --> 00:23:55,879 but almost savoury flavour. 590 00:23:55,879 --> 00:23:57,719 And I think, "Well, that's definitely different." 591 00:23:57,719 --> 00:24:00,199 What is that? It's coconut cream. 592 00:24:00,199 --> 00:24:01,719 Nice. 593 00:24:01,719 --> 00:24:06,639 And paired with the rum-soaked pineapple and my coconut crumb, 594 00:24:06,639 --> 00:24:08,839 I think it'll go well with the whipped yoghurt 595 00:24:08,839 --> 00:24:11,159 and round out some of the sourness 596 00:24:11,159 --> 00:24:13,279 that yoghurt has, so you can focus 597 00:24:13,279 --> 00:24:15,559 on the pineapple and coconut combo. 598 00:24:15,559 --> 00:24:17,359 I think, if I can dial in the flavours 599 00:24:17,359 --> 00:24:20,079 and make them really shine, that'll see me through. 600 00:24:22,439 --> 00:24:23,919 GRACE: This is looking really good. 601 00:24:25,999 --> 00:24:27,039 Yum. 602 00:24:27,039 --> 00:24:29,039 The fennel remoulade tastes really nice, 603 00:24:29,039 --> 00:24:32,439 and the fennel flavour really sings, 604 00:24:32,439 --> 00:24:35,639 and there's enough orange flavour in the orange oil, 605 00:24:35,639 --> 00:24:38,479 so it has a really beautiful perfume to it. 606 00:24:38,479 --> 00:24:40,079 I feel like I'm in the zone. 607 00:24:40,079 --> 00:24:41,999 So, right now, I'm really focusing on the cook 608 00:24:41,999 --> 00:24:43,119 on this kingfish. 609 00:24:43,119 --> 00:24:46,359 I'm cooking my fillet of fish, and I'm just checking 610 00:24:46,359 --> 00:24:49,599 on the cook, just to try and make a decision. 611 00:24:49,599 --> 00:24:51,799 I've never cooked kingfish this thick before. 612 00:24:51,799 --> 00:24:53,279 I'm just so worried 613 00:24:53,279 --> 00:24:55,239 about getting the cook on the fish wrong. 614 00:24:55,239 --> 00:24:56,639 No idea how to know if this is cooked. 615 00:24:59,759 --> 00:25:01,439 What has happened? 616 00:25:01,439 --> 00:25:03,279 It's still really pink in the middle. 617 00:25:03,279 --> 00:25:06,119 I'm feeling a little bit concerned. 618 00:25:07,319 --> 00:25:12,239 I just am worried about serving undercooked fish to the judges, 619 00:25:12,239 --> 00:25:15,399 and I think it needs to go back in for a second. 620 00:25:16,799 --> 00:25:18,759 Wait, what's she doing? 621 00:25:18,759 --> 00:25:20,079 PAT: Is she doing it twice? 622 00:25:22,279 --> 00:25:23,999 She doesn't look very happy at all. 623 00:25:25,359 --> 00:25:27,439 I really don't know. 624 00:25:27,439 --> 00:25:30,399 Don't forget to taste absolutely everything. 625 00:25:30,399 --> 00:25:31,839 Five minutes to go! Come on, everyone! 626 00:25:31,839 --> 00:25:33,159 ANNABEL: Let's go, guys, come on! 627 00:25:33,159 --> 00:25:34,359 (APPLAUSE) 628 00:25:34,359 --> 00:25:35,759 AARON: Going way too quick. 629 00:25:35,759 --> 00:25:36,759 Go, Aaron! 630 00:25:38,279 --> 00:25:40,319 How are you doing, Hannah? Yeah, I've got everything ready. 631 00:25:40,319 --> 00:25:42,239 Keep on going. Keep on going, yeah? Well done. Meat's ready. 632 00:25:42,239 --> 00:25:43,999 You're getting always better and better. 633 00:25:43,999 --> 00:25:45,879 Working on the sauce. Thank you, Chef. 634 00:25:45,879 --> 00:25:47,839 A lot of people have chosen orange and fennel. 635 00:25:47,839 --> 00:25:50,199 So, if I want to have a chance to stand out 636 00:25:50,199 --> 00:25:51,719 to the judges today, 637 00:25:51,719 --> 00:25:53,839 I need my orange-glazed pork medallions 638 00:25:53,839 --> 00:25:56,959 to be glossy and tasty and perfectly cooked. 639 00:25:57,919 --> 00:26:00,599 My pork, when I cut into it, should be blushing pink. 640 00:26:00,599 --> 00:26:03,519 I don't want to see any raw. I don't want to see brown. 641 00:26:03,519 --> 00:26:04,799 I want to see pink. 642 00:26:04,799 --> 00:26:07,519 Pork looks good. Looks really good. 643 00:26:10,079 --> 00:26:11,879 Your pink looks perfect. 644 00:26:11,879 --> 00:26:13,399 Are you happy? 645 00:26:13,399 --> 00:26:15,199 I'm really happy. PAT: Nice, Hannah. 646 00:26:15,199 --> 00:26:17,439 So, that is what I was going for. 647 00:26:17,439 --> 00:26:19,119 Yum! 648 00:26:19,119 --> 00:26:20,679 Yes, Hannah. 649 00:26:23,999 --> 00:26:25,319 Alright. 650 00:26:26,319 --> 00:26:27,679 Everyone's going down the savoury route 651 00:26:27,679 --> 00:26:28,799 for orange and fennel. 652 00:26:28,799 --> 00:26:31,439 So, today, by doing a sweet version of this orange 653 00:26:31,439 --> 00:26:33,159 and fennel pairing, 654 00:26:33,159 --> 00:26:37,359 sparked some interest in my dish from the judges. 655 00:26:37,359 --> 00:26:38,879 It definitely puts a lot more pressure on, 656 00:26:38,879 --> 00:26:40,959 that the judges are excited to try this one. 657 00:26:40,959 --> 00:26:43,639 Um, but I'm happy with how it's all tasting. 658 00:26:43,639 --> 00:26:45,839 There's the orange and fennel in almost every single element. 659 00:26:45,839 --> 00:26:48,199 I've got my pickled fennel with a bit of orange rind in it. 660 00:26:48,199 --> 00:26:50,119 My crumb has fennel seed. 661 00:26:50,119 --> 00:26:51,599 I've candied the fennel fronds. 662 00:26:51,599 --> 00:26:54,559 So, I think I'm travelling OK. Yeah. Pretty happy. 663 00:26:54,559 --> 00:26:56,759 You look really cool, calm, collected. And it looks yum. 664 00:26:56,759 --> 00:26:58,199 Thank you. 665 00:26:58,199 --> 00:26:59,759 PAT: Oh, yum. 666 00:26:59,759 --> 00:27:01,679 Jackie, the colour on that chicken looks epic. 667 00:27:02,839 --> 00:27:03,879 OLAOLU: OK. 668 00:27:03,879 --> 00:27:05,439 I have my trifle glass ready. 669 00:27:05,439 --> 00:27:06,679 All my elements are good to go, 670 00:27:06,679 --> 00:27:08,919 and I'm just doing it in layers 671 00:27:08,919 --> 00:27:10,879 of the whipped yoghurt, rum-soaked pineapple, 672 00:27:10,879 --> 00:27:13,519 caramelised coconut cream and some coconut crumb. 673 00:27:13,519 --> 00:27:15,319 I'm picturing it a bit like a... 674 00:27:15,319 --> 00:27:16,839 Almost like an Eton mess. 675 00:27:16,839 --> 00:27:20,679 Just kind of, like, everything together in a nice trifle cup. 676 00:27:20,679 --> 00:27:22,359 I'm never confident that I'm going to be safe 677 00:27:22,359 --> 00:27:24,559 from elimination, but I successfully added 678 00:27:24,559 --> 00:27:28,279 more interest, and I'm hoping that the judges like it. 679 00:27:30,519 --> 00:27:33,119 ANDY: Final touches. One minute to go! 680 00:27:33,119 --> 00:27:34,999 (APPLAUSE) 681 00:27:34,999 --> 00:27:37,359 Let's go, Lukey! Come on, final push. Let's go. 682 00:27:38,719 --> 00:27:40,239 LUKE: There's a minute left on the clock, 683 00:27:40,239 --> 00:27:41,599 and I pull the fish out of the oven... 684 00:27:42,719 --> 00:27:44,399 ..and it's smelling pretty good. 685 00:27:44,399 --> 00:27:45,879 And it looks like it's cooked. 686 00:27:45,879 --> 00:27:47,519 I just need to hope it's done, 687 00:27:47,519 --> 00:27:49,479 'cause it has to go on the plate 688 00:27:49,479 --> 00:27:51,159 with an orange and fennel salad. 689 00:27:51,159 --> 00:27:53,879 Then, take all the juices from the en papillote, 690 00:27:53,879 --> 00:27:56,159 get a nice sauce, packed with fennel and orange. 691 00:27:56,159 --> 00:27:57,999 And that's where I can really 692 00:27:57,999 --> 00:27:59,799 punch home the flavour in this dish. 693 00:28:00,879 --> 00:28:02,679 Your time is up in ten... 694 00:28:02,679 --> 00:28:05,079 JUDGES: Nine, eight... 695 00:28:05,079 --> 00:28:07,079 Go, Aaron! Where are you going? 696 00:28:07,079 --> 00:28:08,879 ..seven, six, 697 00:28:08,879 --> 00:28:11,239 five, four, 698 00:28:11,239 --> 00:28:14,719 three, two, 699 00:28:14,719 --> 00:28:16,679 one. That's it, everybody! 700 00:28:16,679 --> 00:28:19,479 PAT: Awesome work, everyone! ANNABEL: Let's go, guys! 701 00:28:19,479 --> 00:28:21,119 Well done. Well done. 702 00:28:21,119 --> 00:28:22,519 LYDIA: How did we go, boys? Good. You? 703 00:28:22,519 --> 00:28:24,319 You go good? Yeah, I'm OK. 704 00:28:24,319 --> 00:28:25,559 Loukoumades? 705 00:28:25,559 --> 00:28:28,639 Yeah. Like loukoumades, but they're stuffed with bacon. 706 00:28:30,159 --> 00:28:31,559 You did the fish? 707 00:28:31,559 --> 00:28:32,599 Yeah. 708 00:28:32,599 --> 00:28:34,079 I don't know. 709 00:28:35,279 --> 00:28:38,399 I know that I've got the balance of the flavours right. 710 00:28:38,399 --> 00:28:39,999 But, um... 711 00:28:41,159 --> 00:28:43,039 ..I really hope the fish is cooked perfectly 712 00:28:43,039 --> 00:28:45,519 because I'd be really disappointed in myself 713 00:28:45,519 --> 00:28:46,679 if I went home today. 714 00:28:55,679 --> 00:28:57,839 SOFIA: Your challenge today was to hero one 715 00:28:57,839 --> 00:29:00,239 of five classic flavour pairs. 716 00:29:00,239 --> 00:29:01,639 The stakes are high 717 00:29:01,639 --> 00:29:04,319 because the bottom dish will send its maker home. 718 00:29:05,319 --> 00:29:08,359 The dish we'd like to taste belongs to Lydia. 719 00:29:08,359 --> 00:29:10,679 (CHEERING AND APPLAUSE) 720 00:29:15,999 --> 00:29:17,399 She's glowing! 721 00:29:18,599 --> 00:29:19,639 Oh! 722 00:29:21,959 --> 00:29:23,799 Holy croquette! 723 00:29:23,799 --> 00:29:27,759 Uh, Lydia, what was your flavour pairing? 724 00:29:27,759 --> 00:29:29,759 I couldn't resist bacon and maple. 725 00:29:29,759 --> 00:29:30,999 Yeah, you couldn't. 726 00:29:30,999 --> 00:29:33,839 The dish has been inspired by loukoumades. 727 00:29:33,839 --> 00:29:35,399 They're not traditional loukoumades, 728 00:29:35,399 --> 00:29:38,479 but they're my stuffed, savoury loukoumades. 729 00:29:38,479 --> 00:29:40,319 OK, what's in the stuffing? 730 00:29:41,679 --> 00:29:44,679 We've got bacon and cream cheese 731 00:29:44,679 --> 00:29:47,239 and ricotta and some herbs. 732 00:29:47,239 --> 00:29:50,599 Right. And so where does the maple get tied into it? 733 00:29:50,599 --> 00:29:52,879 It's drizzled all over the top 734 00:29:52,879 --> 00:29:55,999 like a honey-inspired part of the loukoumade. 735 00:29:55,999 --> 00:29:58,639 Is this something you've been playing around with, or...? 736 00:29:58,639 --> 00:30:02,839 Um, I have stuffed loukoumades before. 737 00:30:02,839 --> 00:30:04,959 Just never in this way. 738 00:30:04,959 --> 00:30:06,679 So I hope it works. 739 00:30:06,679 --> 00:30:08,079 I reckon we eat. 740 00:30:21,719 --> 00:30:23,999 Yeah. It's very naughty. 741 00:30:23,999 --> 00:30:28,039 It's very bloody naughty, but it is very bloody delicious. 742 00:30:29,599 --> 00:30:33,039 I think the best thing about this dish is the concept 743 00:30:33,039 --> 00:30:34,199 and how fun it is. 744 00:30:34,199 --> 00:30:35,519 Like, we're all having a laugh, 745 00:30:35,519 --> 00:30:38,039 having a giggle, like you're up here beaming. 746 00:30:38,039 --> 00:30:40,559 That's what this dish is all about. 747 00:30:40,559 --> 00:30:43,159 I know that this dish doesn't look like it screams technique, 748 00:30:43,159 --> 00:30:45,159 but cooking down that filling, 749 00:30:45,159 --> 00:30:46,639 folding through the ricotta 750 00:30:46,639 --> 00:30:48,639 and also the Philadelphia cheese, 751 00:30:48,639 --> 00:30:51,399 balling it, freezing it, bringing it out, 752 00:30:51,399 --> 00:30:53,199 dipping it in the batter, frying it. 753 00:30:53,199 --> 00:30:55,359 There's a bit going on there. JEAN-CHRISTOPHE: Yeah. 754 00:30:55,359 --> 00:30:57,519 And I think the beauty of this one is, like, 755 00:30:57,519 --> 00:31:02,039 you have totally heroed bacon and maple syrup. 756 00:31:03,399 --> 00:31:05,839 And I love that you're just like, "You know what? 757 00:31:05,839 --> 00:31:08,919 "All it needs is to be drowned in the maple syrup." 758 00:31:08,919 --> 00:31:11,519 I think you have crushed this challenge. 759 00:31:12,519 --> 00:31:14,479 Thank you. 760 00:31:14,479 --> 00:31:17,519 Lydia, I am alive! 761 00:31:17,519 --> 00:31:20,279 (LAUGHTER) 762 00:31:20,279 --> 00:31:21,639 It's so delicious! 763 00:31:21,639 --> 00:31:24,959 And the thing that definitely plants it right 764 00:31:24,959 --> 00:31:27,719 in the savoury for me is the thyme in there. 765 00:31:27,719 --> 00:31:31,359 And it's just that beautiful nod to your Greek heritage 766 00:31:31,359 --> 00:31:35,159 because, you know, this is quite an Americanised version 767 00:31:35,159 --> 00:31:37,239 of a classic Greek dish, really. 768 00:31:37,239 --> 00:31:39,359 Sticky fingers, big smile. 769 00:31:39,359 --> 00:31:43,319 You have absolutely skyrocketed yourself as a result. 770 00:31:43,319 --> 00:31:44,639 Thank you. 771 00:31:44,639 --> 00:31:46,439 Lydia, there are not many things I love more 772 00:31:46,439 --> 00:31:48,999 in this kitchen than watching the Lydia arm flap go. 773 00:31:51,719 --> 00:31:54,239 It's like a little baby bird about to leave its nest. 774 00:31:54,239 --> 00:31:56,279 I'm sorry. I don't know what to do with them. 775 00:31:56,279 --> 00:31:57,599 I'm so excited! 776 00:32:01,439 --> 00:32:02,799 It's like, you know you've had a good cook 777 00:32:02,799 --> 00:32:04,479 and you're just glowing. 778 00:32:04,479 --> 00:32:07,119 And I could see you were just totally in the zone 779 00:32:07,119 --> 00:32:09,519 when you were cooking today and having so much fun. 780 00:32:09,519 --> 00:32:11,479 This is cheeky, like, so good. 781 00:32:12,719 --> 00:32:14,879 It's confoundingly delicious. 782 00:32:14,879 --> 00:32:16,439 Well done. Thank you. 783 00:32:16,439 --> 00:32:18,279 JEAN-CHRISTOPHE: It's lovely. It's fantastic. 784 00:32:18,279 --> 00:32:20,919 It's not lovely. It's an insult. It's absolutely phenomenal. 785 00:32:23,319 --> 00:32:24,839 Bye-bye. I love that! 786 00:32:25,919 --> 00:32:27,799 I love that! I'm going to be doing that in my kitchen now. 787 00:32:30,799 --> 00:32:32,119 Good job. 788 00:32:32,119 --> 00:32:34,279 Well done, our little penguin. 789 00:32:35,759 --> 00:32:37,399 Casper! 790 00:32:40,959 --> 00:32:42,479 I'm really proud and happy with the dessert 791 00:32:42,479 --> 00:32:43,799 that I've put up today. 792 00:32:43,799 --> 00:32:45,919 I think it really celebrates orange and fennel 793 00:32:45,919 --> 00:32:47,719 in a unique, unexpected way. 794 00:32:47,719 --> 00:32:49,039 So I really hope that going sweet 795 00:32:49,039 --> 00:32:51,679 instead of savoury today was the right move and pays off. 796 00:32:53,479 --> 00:32:55,079 Well... 797 00:32:55,079 --> 00:32:57,559 What have you heroed? What flavour pair? 798 00:32:57,559 --> 00:32:59,279 I did orange and fennel today. Nice. 799 00:32:59,279 --> 00:33:01,719 And we're looking at a sweet dish, are we? 800 00:33:01,719 --> 00:33:03,879 We sure are. Cool. What have you got? 801 00:33:03,879 --> 00:33:06,039 This is my orange and fennel dessert. 802 00:33:07,639 --> 00:33:11,439 Ooh! I'd order. Let's taste. 803 00:33:26,839 --> 00:33:31,599 Casper, to make an olive oil fennel mousse, 804 00:33:31,599 --> 00:33:34,639 to siphon it with gelatine, 805 00:33:34,639 --> 00:33:36,439 you could have easily messed up. 806 00:33:36,439 --> 00:33:37,399 And you haven't. 807 00:33:37,399 --> 00:33:41,679 It's perfect. That granita, the sugar, the crumb. 808 00:33:41,679 --> 00:33:43,039 Perfect. 809 00:33:43,039 --> 00:33:46,719 It is just, even down to the fennel seed. 810 00:33:46,719 --> 00:33:48,799 You are improving so fast 811 00:33:48,799 --> 00:33:51,639 and having this sophisticated mind. 812 00:33:51,639 --> 00:33:53,599 It is just... I can go on and on. 813 00:33:55,639 --> 00:33:59,159 Casper, very good work. 814 00:33:59,159 --> 00:34:01,159 There is a beautiful hit of orange 815 00:34:01,159 --> 00:34:03,239 as soon as that goes on your palate. 816 00:34:03,239 --> 00:34:05,079 And then it just goes through these waves 817 00:34:05,079 --> 00:34:07,159 of different fennel flavours and textures. 818 00:34:07,159 --> 00:34:09,919 I really, really adore that. 819 00:34:09,919 --> 00:34:12,119 It's pretty spectacular, mate. 820 00:34:12,119 --> 00:34:15,159 Holy cow. It is so flavourful. 821 00:34:15,159 --> 00:34:18,319 I think you're very clever using, you know, 822 00:34:18,319 --> 00:34:22,079 a pickle as the base of your dessert, which is wild. 823 00:34:22,079 --> 00:34:25,119 And I love how robust that crumb is. 824 00:34:25,119 --> 00:34:28,039 There is so much skill in that plate of food 825 00:34:28,039 --> 00:34:29,599 and so much imagination. 826 00:34:29,599 --> 00:34:30,919 Yeah. 827 00:34:32,799 --> 00:34:33,839 Thank you. 828 00:34:35,759 --> 00:34:36,759 Thank you, Chef. 829 00:34:38,159 --> 00:34:39,959 Next dish we'd love to taste is Petro's. 830 00:34:41,639 --> 00:34:43,999 PETRO: So my flavours were chilli and lime, 831 00:34:43,999 --> 00:34:46,999 and I've made a chilli and pepper sauce 832 00:34:46,999 --> 00:34:50,479 with fried calamari and some pickled chilli. 833 00:34:51,799 --> 00:34:53,359 It's tasty. 834 00:34:53,359 --> 00:34:56,159 Definitely got the pair front and centre. 835 00:34:56,159 --> 00:34:57,759 OK. Next one. Emily. 836 00:34:59,039 --> 00:35:00,559 EMILY: I chose lime and chilli 837 00:35:00,559 --> 00:35:03,439 and then I did pan-seared Scotch fillet, 838 00:35:03,439 --> 00:35:07,279 lime kosho cucumber pickle and a tallow-fried chip 839 00:35:07,279 --> 00:35:09,799 with Aleppo pepper and paprika. 840 00:35:10,799 --> 00:35:14,639 SOFIA: I love the kosho. It's so intense. 841 00:35:14,639 --> 00:35:16,479 Really makes a steak sing. 842 00:35:16,479 --> 00:35:17,599 And to be able to do that with 843 00:35:17,599 --> 00:35:20,039 such a tiny amount of your condiment, 844 00:35:20,039 --> 00:35:21,519 I think, is really impressive. 845 00:35:22,919 --> 00:35:24,079 Jackie. 846 00:35:24,079 --> 00:35:26,639 Today I chose soy and honey. 847 00:35:26,639 --> 00:35:30,519 I've done a fried chicken and a soy-honey glaze. 848 00:35:30,519 --> 00:35:33,839 The chicken, I think you've done really, really well. 849 00:35:33,839 --> 00:35:36,200 But then we go to the honey soy. 850 00:35:36,200 --> 00:35:38,120 It's overly sweet, 851 00:35:38,120 --> 00:35:41,480 and the soy is very hard to detect. 852 00:35:41,480 --> 00:35:43,560 We'd love to taste your dish next, Luke. 853 00:35:46,560 --> 00:35:48,360 It was a risk cooking a dish 854 00:35:48,360 --> 00:35:50,480 that I've never done before on a black-apron day 855 00:35:50,480 --> 00:35:51,600 where someone's going home. 856 00:35:51,600 --> 00:35:54,799 I'm happy with the flavours in my salad and my sauce, 857 00:35:54,799 --> 00:35:56,959 but I'm pretty nervous about the cook on the fish. 858 00:35:58,720 --> 00:36:00,600 Petit. 859 00:36:00,600 --> 00:36:03,360 Luke, tell us what flavour pair you went for. 860 00:36:03,360 --> 00:36:06,160 Uh, I went for the orange and fennel 861 00:36:06,160 --> 00:36:07,920 and I've made - I'm gonna butcher this - 862 00:36:07,920 --> 00:36:09,920 an 'en papilloty'. 863 00:36:09,920 --> 00:36:12,800 Papillote. En papillote. Close. 864 00:36:14,240 --> 00:36:17,840 So the sauce is just the juices from the papillote. 865 00:36:17,840 --> 00:36:20,280 And then the salad is a fresh fennel and orange salad. 866 00:36:20,280 --> 00:36:22,760 JEAN-CHRISTOPHE: So you never did before? 867 00:36:22,760 --> 00:36:24,200 LUKE: No. 868 00:36:34,360 --> 00:36:36,320 Luke, we're going to taste now. 869 00:36:51,960 --> 00:36:53,000 JEAN-CHRISTOPHE: OK, Luke... 870 00:36:54,200 --> 00:36:56,680 ..I've got to give you credit 871 00:36:56,680 --> 00:36:59,520 to dare to do a fish en papillote. 872 00:36:59,520 --> 00:37:02,480 And you never did it before. I admire you. 873 00:37:02,480 --> 00:37:03,800 What disappointed me. 874 00:37:03,800 --> 00:37:06,200 Your papillote was in aluminium. 875 00:37:06,200 --> 00:37:08,760 It should be parchment or paper. 876 00:37:08,760 --> 00:37:10,160 It's a metal aluminium, 877 00:37:10,160 --> 00:37:12,480 so it's attracting more of the heat. 878 00:37:12,480 --> 00:37:14,720 And the fish is overcooked. 879 00:37:14,720 --> 00:37:17,000 Yes, Chef. 880 00:37:17,000 --> 00:37:19,840 Luke, yeah, it's over. 881 00:37:19,840 --> 00:37:21,840 But the sauce was quite pleasant. 882 00:37:21,840 --> 00:37:24,800 It's got sort of a nice stocky kind of flavour in it. 883 00:37:24,800 --> 00:37:27,120 Like, I'm surprised at how much flavour 884 00:37:27,120 --> 00:37:28,160 you managed to pack into that. 885 00:37:28,160 --> 00:37:30,520 You know the thing that might save you is 886 00:37:30,520 --> 00:37:32,640 it definitely heroed the orange and the fennel 887 00:37:32,640 --> 00:37:34,360 because you tasted those things. 888 00:37:34,360 --> 00:37:37,760 But, for me, the fish is cooked really inconsistently. 889 00:37:37,760 --> 00:37:42,360 I feel like today was that time to just go back to basics. 890 00:37:42,360 --> 00:37:43,720 But you decided to shoot from the hip 891 00:37:43,720 --> 00:37:45,960 and I think it's going to cost you. 892 00:37:45,960 --> 00:37:47,520 Thanks, Luke. Good luck. 893 00:37:50,160 --> 00:37:52,760 LUKE: The last thing I wanted to do in this kitchen 894 00:37:52,760 --> 00:37:54,200 is disappoint the judges. 895 00:37:54,200 --> 00:37:56,440 And that's exactly what I've done today. 896 00:37:56,440 --> 00:37:59,760 And I think if I do go home, I 100% deserve it. 897 00:38:02,080 --> 00:38:03,240 Next up, Hannah. 898 00:38:19,440 --> 00:38:21,280 Fennel and orange today for me. 899 00:38:22,440 --> 00:38:24,680 We've got braised fennel, 900 00:38:24,680 --> 00:38:27,760 charred orange, pork medallions 901 00:38:27,760 --> 00:38:29,840 with an orange glaze, 902 00:38:29,840 --> 00:38:34,000 a little bit of a pistachio crumb and fennel jus. 903 00:38:36,520 --> 00:38:38,000 OK. Let's taste. 904 00:38:57,560 --> 00:38:59,799 Hannah, the cook on those pork medallions... 905 00:39:01,120 --> 00:39:03,200 ..so good. Perfect. Perfect. Perfect. 906 00:39:03,200 --> 00:39:04,520 Still a little bit rosy. 907 00:39:04,520 --> 00:39:06,960 Really tender. And you've got that lovely orange glaze 908 00:39:06,960 --> 00:39:08,040 on the outside 909 00:39:08,040 --> 00:39:11,240 that's formed this wonderful crust that is divine. 910 00:39:11,240 --> 00:39:13,640 Hannah. I got the orange on that glaze, 911 00:39:13,640 --> 00:39:15,080 which was beautiful. 912 00:39:15,080 --> 00:39:16,200 It was quite unexpected. 913 00:39:16,200 --> 00:39:18,160 I didn't think I was going to be able to get it 914 00:39:18,160 --> 00:39:20,520 looking at it, but it was definitely there. 915 00:39:20,520 --> 00:39:23,120 I really like the sauce. It's not overpowering. 916 00:39:23,120 --> 00:39:25,279 It's not too hectic. 917 00:39:25,279 --> 00:39:26,479 Fennel seeds are great. 918 00:39:26,479 --> 00:39:27,999 Pistachios are really good, too. 919 00:39:27,999 --> 00:39:30,199 I feel like it was a great choice to add something else 920 00:39:30,199 --> 00:39:32,159 that wasn't going to be too dominant. 921 00:39:32,159 --> 00:39:33,959 Thank you. 922 00:39:33,959 --> 00:39:36,919 I'm happy. So it's that special Hannah touch 923 00:39:36,919 --> 00:39:39,879 every time you cook, so keep on doing it, please. 924 00:39:39,879 --> 00:39:41,079 Thank you. 925 00:39:41,079 --> 00:39:42,359 HANNAH: Thank you. 926 00:39:47,079 --> 00:39:49,079 Good job, Hannah! 927 00:39:50,119 --> 00:39:53,159 Next dish we'd like to taste belongs to Jack. 928 00:39:55,959 --> 00:39:57,799 JACK: I chose chilli and lime. 929 00:39:57,799 --> 00:40:00,479 Today I've made a snapper curry, 930 00:40:00,479 --> 00:40:03,959 some chilli greens and some basmati rice. 931 00:40:03,959 --> 00:40:07,279 Curry, it was tasty. You filleted and cooked the fish really well. 932 00:40:07,279 --> 00:40:09,999 Chilli, lime, very forward. Decent work, mate. 933 00:40:09,999 --> 00:40:11,679 Well done. Cool, let's go. 934 00:40:11,679 --> 00:40:14,239 The next dish we'd love to taste belongs to Aaron. 935 00:40:14,239 --> 00:40:16,239 WOMAN: Go, Aaron. 936 00:40:16,239 --> 00:40:17,719 AARON: I had chilli and lime. 937 00:40:17,719 --> 00:40:21,719 And I made a kingfish tartare, cured with chilli and lime 938 00:40:21,719 --> 00:40:24,399 with lime-salted seaweed crisps. 939 00:40:24,399 --> 00:40:26,399 POH: Really beautiful cure on the fish. 940 00:40:26,399 --> 00:40:29,679 You've definitely heroed the chilli. Good job. 941 00:40:29,679 --> 00:40:30,799 Dot. 942 00:40:32,079 --> 00:40:33,879 DOT: So my classic flavouring ingredients 943 00:40:33,879 --> 00:40:35,079 are fennel and orange. 944 00:40:35,079 --> 00:40:38,599 I've made a pork chop with some braised fennel 945 00:40:38,599 --> 00:40:43,239 and fennel and orange salad. 946 00:40:43,239 --> 00:40:46,319 SOFIA: It reminds me of like a Sunday special 947 00:40:46,319 --> 00:40:48,159 at an English gastropub, 948 00:40:48,159 --> 00:40:50,599 and the taste backs it up as well. 949 00:40:50,599 --> 00:40:52,079 Alyona! 950 00:40:52,079 --> 00:40:54,039 ALYONA: I chose orange and fennel... 951 00:40:54,039 --> 00:40:56,759 Mm. ..and I made some seared quail 952 00:40:56,759 --> 00:40:59,399 with carrot and orange puree 953 00:40:59,399 --> 00:41:02,759 and fennel orange salad. 954 00:41:02,759 --> 00:41:04,839 JEAN-CHRISTOPHE: The quail cooked perfectly, 955 00:41:04,839 --> 00:41:06,799 balancing the orange and the fennel together. 956 00:41:06,799 --> 00:41:09,359 You've done it. It is just phenomenal. 957 00:41:09,359 --> 00:41:10,639 So, thank you very much. 958 00:41:13,679 --> 00:41:15,279 Next one, please. Olaolu. 959 00:41:31,519 --> 00:41:34,759 OLAOLU: I'm calling it a breakfast trifle. 960 00:41:34,759 --> 00:41:37,959 The hero ingredients are coconut and pineapple. 961 00:41:37,959 --> 00:41:40,439 I've got a whipped yoghurt. 962 00:41:40,439 --> 00:41:42,919 With that, it's a mascarpone and some cream. 963 00:41:42,919 --> 00:41:45,679 And then I have pineapple and coconut two ways. 964 00:41:45,679 --> 00:41:47,799 So the pineapple is brunoised 965 00:41:47,799 --> 00:41:50,079 and soaked in some Malibu, 966 00:41:50,079 --> 00:41:51,639 as well as just fresh pineapple 967 00:41:51,639 --> 00:41:53,159 with a squeeze of lime on top. 968 00:41:53,159 --> 00:41:56,359 And then I've got a caramelised coconut cream 969 00:41:56,359 --> 00:41:57,879 and a coconut crumb. 970 00:41:57,879 --> 00:41:59,879 JEAN-CHRISTOPHE: I'm a little bit concerned. 971 00:42:01,079 --> 00:42:03,759 Can I taste coconut and pineapple enough? 972 00:42:26,079 --> 00:42:29,679 Olaolu, when I cut through your little trifle, 973 00:42:29,679 --> 00:42:32,079 I'm really having trouble tasting the coconut 974 00:42:32,079 --> 00:42:34,239 and the pineapple. 975 00:42:34,239 --> 00:42:36,199 When you're doing something 976 00:42:36,199 --> 00:42:38,399 where you're celebrating the ingredient, 977 00:42:38,399 --> 00:42:42,479 you have to find a way to really celebrate its essence 978 00:42:42,479 --> 00:42:44,959 or do something to concentrate the flavour. 979 00:42:44,959 --> 00:42:46,919 And the cream, just lacked sweetness, 980 00:42:46,919 --> 00:42:50,039 there's nowhere near enough sugar in that 981 00:42:50,039 --> 00:42:53,799 to give the whole cream and fruit any kind of boost. 982 00:42:54,799 --> 00:42:57,719 And I have to say, at this point in the competition, 983 00:42:57,719 --> 00:42:59,839 this is an incredibly basic dish. 984 00:43:00,799 --> 00:43:04,559 So I'm going to call it. 985 00:43:04,559 --> 00:43:06,959 I think you're in trouble today. I'm really sorry, Olaolu. 986 00:43:06,959 --> 00:43:08,399 Thanks, Poh. 987 00:43:09,639 --> 00:43:12,039 Yeah. You think about yoghurt, you know, 988 00:43:12,039 --> 00:43:13,839 it's got that lovely sourness. 989 00:43:13,839 --> 00:43:16,919 And mascarpone, it's the texture, it's the creaminess. 990 00:43:16,919 --> 00:43:19,119 And by putting them together with fruit 991 00:43:19,119 --> 00:43:23,279 that probably hasn't been treated quite the right way... 992 00:43:24,719 --> 00:43:28,279 ..your whole dish is just sort of muted in flavour. 993 00:43:30,839 --> 00:43:33,199 It really puts you in trouble, man, I'm so sorry. 994 00:43:33,199 --> 00:43:35,319 Sorry, Olaolu. Thank you. It's OK. 995 00:43:39,519 --> 00:43:41,359 It's not a great feeling to hear 996 00:43:41,359 --> 00:43:44,559 that the flavour pairings aren't coming through. 997 00:43:44,559 --> 00:43:47,319 That's when you know you've really, really messed up. 998 00:43:47,319 --> 00:43:48,839 And I am worried that I could be... 999 00:43:48,839 --> 00:43:50,879 I could be at risk of elimination after that feedback. 1000 00:43:52,879 --> 00:43:56,199 The next dish we'd love to taste belongs to Grace. 1001 00:44:00,239 --> 00:44:01,599 GRACE: Looking at the dish, 1002 00:44:01,599 --> 00:44:04,559 I'm so uncertain about the cook on this kingfish. 1003 00:44:06,399 --> 00:44:11,239 I feel like I probably might go home today. 1004 00:44:11,239 --> 00:44:13,159 Grace, which classic pair did you pick? 1005 00:44:13,159 --> 00:44:15,119 I chose orange and fennel. 1006 00:44:15,119 --> 00:44:17,279 I made a pan-seared kingfish 1007 00:44:17,279 --> 00:44:20,399 with a fennel remoulade and an orange oil. 1008 00:44:21,639 --> 00:44:23,719 Were you second-guessing the cook? 1009 00:44:25,039 --> 00:44:26,799 Because it went back in the pan, didn't it? 1010 00:44:26,799 --> 00:44:28,599 Yep. Yep. 1011 00:44:28,599 --> 00:44:31,119 Let's hope that doesn't cost you. 1012 00:44:53,519 --> 00:44:55,839 So there's many, many ways to cook a kingfish. 1013 00:44:55,839 --> 00:44:59,279 But I feel like the last thing you want to do is overcook it. 1014 00:44:59,279 --> 00:45:02,439 You should be able to just see a little bit of opaque 1015 00:45:02,439 --> 00:45:04,519 through the middle of the flesh, 1016 00:45:04,519 --> 00:45:07,319 whereas, here, you can obviously see that it's dried right out. 1017 00:45:23,799 --> 00:45:24,959 Grace, um... 1018 00:45:26,719 --> 00:45:28,639 ..the fish is definitely over. 1019 00:45:30,439 --> 00:45:33,879 I think the thing that could save you today is the remoulade. 1020 00:45:33,879 --> 00:45:35,599 I love the remoulade. 1021 00:45:35,599 --> 00:45:37,839 Um, it's got a beautiful texture 1022 00:45:37,839 --> 00:45:40,359 and quite a subtle aniseed flavour 1023 00:45:40,359 --> 00:45:43,879 that has then been reinforced with the fennel seeds. 1024 00:45:43,879 --> 00:45:47,079 But, also, I love the capers in there too. 1025 00:45:47,079 --> 00:45:51,039 Look, OK, the fish is overcooked. But, Grace... 1026 00:45:52,319 --> 00:45:54,719 ..I think your saving 'grace' is the fact 1027 00:45:54,719 --> 00:45:56,359 that you managed to pair 1028 00:45:56,359 --> 00:45:59,119 the fennel and the orange together. I love it. 1029 00:46:01,079 --> 00:46:02,519 Alright? 1030 00:46:02,519 --> 00:46:03,799 GRACE: Thank you. 1031 00:46:06,439 --> 00:46:07,519 Well done! 1032 00:46:12,199 --> 00:46:14,359 SOFIA: We could tell the nerves were high 1033 00:46:14,359 --> 00:46:17,079 when you stepped into the kitchen today. 1034 00:46:17,079 --> 00:46:20,399 As the group gets smaller, the pressure keeps rising. 1035 00:46:22,399 --> 00:46:23,519 For today's challenge, 1036 00:46:23,519 --> 00:46:25,519 we asked you to create a dish using 1037 00:46:25,519 --> 00:46:27,879 one of the five flavour pairs on offer. 1038 00:46:27,879 --> 00:46:30,159 Some of you took that nervous energy 1039 00:46:30,159 --> 00:46:32,239 and turned it into something really impressive. 1040 00:46:34,039 --> 00:46:35,239 Lydia... 1041 00:46:39,079 --> 00:46:40,479 ..Aaron... 1042 00:46:44,719 --> 00:46:45,879 ..Hannah... 1043 00:46:51,279 --> 00:46:52,479 ..and Casper. 1044 00:46:55,879 --> 00:46:57,759 You all made clever choices, 1045 00:46:57,759 --> 00:47:01,439 and your dishes truly celebrated your flavour pairs. 1046 00:47:01,439 --> 00:47:04,439 Congratulations. You are all safe. 1047 00:47:13,439 --> 00:47:16,079 Now, it is an elimination day, 1048 00:47:16,079 --> 00:47:19,399 so, unfortunately, someone is going home. 1049 00:47:20,439 --> 00:47:23,119 If I call your name, please step forward. 1050 00:47:26,439 --> 00:47:27,599 Olaolu. 1051 00:47:30,079 --> 00:47:33,319 You kept it simple, but in doing so, 1052 00:47:33,319 --> 00:47:36,799 you didn't showcase much technique. 1053 00:47:36,799 --> 00:47:40,039 And, unfortunately, we couldn't taste your flavour pair. 1054 00:47:43,999 --> 00:47:44,999 Luke. 1055 00:47:47,719 --> 00:47:50,199 Your en papillote, it was a big risk. 1056 00:47:50,199 --> 00:47:51,999 And, today, it didn't pay off. 1057 00:47:53,959 --> 00:47:56,519 Both of your dishes, they had flaws. 1058 00:47:56,519 --> 00:47:59,319 And on a day that's all about 1059 00:47:59,319 --> 00:48:02,759 heroing classic flavour pairs, 1060 00:48:02,759 --> 00:48:04,839 the cook who missed the mark the most... 1061 00:48:10,079 --> 00:48:11,599 ..was Olaolu. 1062 00:48:11,599 --> 00:48:12,719 I'm sorry, mate. 1063 00:48:12,719 --> 00:48:15,519 Sorry... Thank you. 1064 00:48:19,479 --> 00:48:22,079 Olaolu, it's sad. 1065 00:48:23,599 --> 00:48:27,799 It's been great having you in our competition. 1066 00:48:27,799 --> 00:48:29,799 Thank you. You are lovely. 1067 00:48:29,799 --> 00:48:31,199 Thank you. 1068 00:48:31,199 --> 00:48:35,199 Sadly, for now, it's time to say goodbye. Come here. 1069 00:48:36,199 --> 00:48:38,119 I'll miss you. 1070 00:48:39,719 --> 00:48:41,039 Always keep always in touch. 1071 00:48:42,399 --> 00:48:45,199 I've got some real mixed feelings right now. 1072 00:48:45,199 --> 00:48:46,319 It's never nice to hear 1073 00:48:46,319 --> 00:48:48,199 that your food, you know, didn't hit the mark. 1074 00:48:48,199 --> 00:48:50,839 But, at the same time, I'm super proud of 1075 00:48:50,839 --> 00:48:52,719 how long I've been here. 1076 00:48:52,719 --> 00:48:56,039 And I'm so excited to have learned so much. 1077 00:48:57,199 --> 00:49:01,639 (CHEERING) 1078 00:49:03,159 --> 00:49:06,359 It's been cool to share some Nigerian flavours 1079 00:49:06,359 --> 00:49:07,919 with all of Australia. 1080 00:49:07,919 --> 00:49:10,399 I definitely want to continue to hero 1081 00:49:10,399 --> 00:49:12,199 and showcase Nigerian food 1082 00:49:12,199 --> 00:49:14,479 and whatever allows me to do that, 1083 00:49:14,479 --> 00:49:15,999 I'll be chasing it down, for sure. 1084 00:49:17,559 --> 00:49:20,159 Give it up for Olaolu, everybody! 1085 00:49:20,159 --> 00:49:22,679 (LOUD CHEERING) 1086 00:49:25,959 --> 00:49:29,639 ANNOUNCER: Tomorrow night... (ALL EXCLAIM) 1087 00:49:30,599 --> 00:49:31,799 It takes two to tango. 1088 00:49:31,799 --> 00:49:33,439 You'll be cooking in pairs. 1089 00:49:33,439 --> 00:49:37,199 Ooh. It's a lot of the shoulder! 1090 00:49:37,199 --> 00:49:39,639 ..which of these dynamic duos... 1091 00:49:39,639 --> 00:49:41,279 We are gonna smash this! 1092 00:49:41,279 --> 00:49:42,799 Let's go, Aaron, we got this! 1093 00:49:42,799 --> 00:49:45,239 ..will create a dynamite dessert... 1094 00:49:45,239 --> 00:49:48,039 Ooh! ..to be safe from elimination? 1095 00:49:48,039 --> 00:49:49,719 I've really got to step up my game. 1096 00:49:49,719 --> 00:49:51,479 I just need to make sure I don't let the team down here. 1097 00:49:51,479 --> 00:49:53,879 Goodness gracious me. This is a disaster. 1098 00:49:53,879 --> 00:49:56,319 Dammit! Oh, no! 1099 00:50:01,879 --> 00:50:03,879 Captions by Red Bee Media