1 00:00:12,920 --> 00:00:14,280 WOMAN: All the best, guys. 2 00:00:14,280 --> 00:00:15,479 Hey! No way! 3 00:00:15,479 --> 00:00:19,240 Oh, there he is. Morning, guys. Come on down. 4 00:00:19,240 --> 00:00:21,880 Ooh, there's something covered back there. 5 00:00:23,799 --> 00:00:26,400 Yeah. Another black apron day. They never do get easier. 6 00:00:26,400 --> 00:00:28,040 Uh, today's the day. 7 00:00:28,040 --> 00:00:31,000 And now the numbers are dwindling. 8 00:00:31,000 --> 00:00:32,119 You're looking around 9 00:00:32,119 --> 00:00:34,080 and it's definitely a daunting thing. 10 00:00:35,160 --> 00:00:36,239 ANDY: Hey, lucky us! 11 00:00:36,239 --> 00:00:37,719 Curtis Stone back in the house. 12 00:00:37,719 --> 00:00:39,319 How good is this? 13 00:00:39,319 --> 00:00:41,039 (CHEERING AND APPLAUSE) 14 00:00:41,039 --> 00:00:42,679 Curtis Stone is so great. 15 00:00:42,679 --> 00:00:45,159 I'm really excited to have him in the kitchen again 16 00:00:45,159 --> 00:00:46,959 and get some feedback in the end as well. 17 00:00:46,959 --> 00:00:50,599 Of course, today is an elimination. 18 00:00:50,599 --> 00:00:53,719 Hannah and Pat safe up on the gantry... 19 00:00:53,719 --> 00:00:55,039 Yay! Yay! 20 00:00:55,039 --> 00:00:57,919 ..but the rest of you will be cooking for your spot 21 00:00:57,919 --> 00:00:59,479 in this competition. 22 00:01:00,799 --> 00:01:03,479 We are celebrating Aussie classics this week. 23 00:01:03,479 --> 00:01:06,240 Curtis, he's brought us another belter. 24 00:01:07,800 --> 00:01:10,560 DOT: Under the tablecloth, what could this be? 25 00:01:10,560 --> 00:01:13,960 Is it a giant schnitzel? Is it a parmigiana? 26 00:01:16,160 --> 00:01:17,280 Here we go. 27 00:01:17,280 --> 00:01:20,240 Is it some beers? A lamington, maybe? 28 00:01:20,240 --> 00:01:21,840 It's something we all love. Yeah. 29 00:01:21,840 --> 00:01:23,240 I've brought you... 30 00:01:25,840 --> 00:01:27,720 ..pork. 31 00:01:27,720 --> 00:01:29,880 (CHEERING AND APPLAUSE) 32 00:01:31,880 --> 00:01:34,560 Ah! It's a good day. All pork... 33 00:01:34,560 --> 00:01:36,360 I love eating pork. 34 00:01:36,360 --> 00:01:38,920 Pork is in so many Asian dishes. 35 00:01:38,920 --> 00:01:40,880 There's so many ways to eat it. 36 00:01:40,880 --> 00:01:42,280 I'm feeling really good. 37 00:01:42,280 --> 00:01:46,320 This Coles' pork is 100% grown by Aussie farmers, 38 00:01:46,320 --> 00:01:48,960 free from artificial growth hormones 39 00:01:48,960 --> 00:01:50,480 and bloody delicious. 40 00:01:50,480 --> 00:01:54,440 So today we want to see a celebration of pork. 41 00:01:54,440 --> 00:01:56,280 Curtis, pork, isn't it the best? 42 00:01:56,280 --> 00:01:57,440 What do you love cooking with it? 43 00:01:57,440 --> 00:01:58,720 Oh, there's so many different things 44 00:01:58,720 --> 00:02:00,160 you can do with pork. 45 00:02:00,160 --> 00:02:02,119 It crosses so many different cuisines 46 00:02:02,119 --> 00:02:04,919 and you can cook it slow, you can cook it quick, 47 00:02:04,919 --> 00:02:06,919 you can get a crispy skin. 48 00:02:06,919 --> 00:02:08,919 There's just so many versatile options. 49 00:02:08,919 --> 00:02:11,359 So I absolutely love cooking it. 50 00:02:11,359 --> 00:02:13,720 Vinnie, surely you know your way around pork. 51 00:02:13,720 --> 00:02:16,080 Yeah, I'm thinking like a panini with a porchetta. 52 00:02:16,080 --> 00:02:17,520 (ALL LAUGH) 53 00:02:17,520 --> 00:02:19,000 Um, no, I love pork. 54 00:02:19,000 --> 00:02:21,160 It's, like, affordable and you can do so much with it. 55 00:02:22,480 --> 00:02:25,480 JEAN-CHRISTOPHE: Right, guys, you've got 75 minutes. 56 00:02:26,959 --> 00:02:31,519 The pantry and the garden are open. 57 00:02:31,519 --> 00:02:34,119 You can make anything you like 58 00:02:34,119 --> 00:02:37,759 as long as pork is the star of the show. 59 00:02:39,199 --> 00:02:42,959 The worst dish will send its maker home. 60 00:02:44,119 --> 00:02:45,639 You guys ready? Yeah. 61 00:02:45,639 --> 00:02:47,959 Yeah. Your time starts now. 62 00:02:47,959 --> 00:02:49,919 PAT: Let's go, guys! HANNAH: Come on, guys! 63 00:02:49,919 --> 00:02:52,079 Go, Petro! Yes! 64 00:02:56,599 --> 00:02:59,119 Today, we have 75 minutes to create a dish 65 00:02:59,119 --> 00:03:01,119 that heroes pork, front and centre. 66 00:03:01,119 --> 00:03:02,319 For me personally, 67 00:03:02,319 --> 00:03:05,119 it's a day to be bold and confident. 68 00:03:05,119 --> 00:03:07,839 Where is the red miso? 69 00:03:07,839 --> 00:03:10,519 But not to go and try something I've never tried before. 70 00:03:10,519 --> 00:03:12,399 Or do a technique I've never done before. 71 00:03:12,399 --> 00:03:14,279 Just need the pork belly. 72 00:03:14,279 --> 00:03:16,599 So I've decided to make pork belly skewers. 73 00:03:16,599 --> 00:03:18,559 What's a good wine? 74 00:03:18,559 --> 00:03:20,479 Is Pinot Gris dry? 75 00:03:21,559 --> 00:03:23,559 Or Sav Blanc. 76 00:03:23,559 --> 00:03:25,479 Having cooked pork a lot, 77 00:03:25,479 --> 00:03:28,159 seeing this massive arrangement of pork 78 00:03:28,159 --> 00:03:31,879 is kind of setting my mind into a storm of ideas. 79 00:03:31,879 --> 00:03:34,839 But the thing that I keep coming back to is 80 00:03:34,839 --> 00:03:37,159 it's Aussie Classics Week. 81 00:03:37,159 --> 00:03:40,039 When I go to the pub, I want a nice schnitty. 82 00:03:40,039 --> 00:03:43,119 So I think today I'm gonna do a pork schnitzel. 83 00:03:45,399 --> 00:03:47,519 The competition has never been stiffer. 84 00:03:47,519 --> 00:03:48,959 You look around, left or right, 85 00:03:48,959 --> 00:03:51,320 there's 12 fantastic cooks out there. 86 00:03:51,320 --> 00:03:55,680 I hope that we get every dish executed to the best 87 00:03:55,680 --> 00:03:57,200 it can possibly be. 88 00:03:57,200 --> 00:03:58,640 And then we're going back to - 89 00:03:58,640 --> 00:04:02,480 who's made the pork the star of that plate like we asked for? 90 00:04:03,760 --> 00:04:05,080 (GROANS) 91 00:04:05,080 --> 00:04:06,520 Uh-oh. 92 00:04:07,560 --> 00:04:10,000 It's started well. It's started well. 93 00:04:10,000 --> 00:04:11,960 (GROANS) 94 00:04:11,960 --> 00:04:14,200 CURTIS: I'm interested if anyone's gonna play it safe, 95 00:04:14,200 --> 00:04:16,800 because if you play it safe, that could backfire. 96 00:04:16,800 --> 00:04:18,280 Yep. Or it could be a good strategy. 97 00:04:18,280 --> 00:04:20,320 It really just depends on whether you are playing the game 98 00:04:20,320 --> 00:04:21,880 or you're just here to cook. Yep. 99 00:04:21,880 --> 00:04:24,000 I hope they're all here just to cook. 100 00:04:24,000 --> 00:04:27,320 DOT: OK, let's get serious. 101 00:04:27,320 --> 00:04:29,960 A nervous tummy comes with the black apron, 102 00:04:29,960 --> 00:04:31,680 but I'm just riding that wave. 103 00:04:31,680 --> 00:04:33,760 And I'm gonna cook something delicious today 104 00:04:33,760 --> 00:04:37,400 and hopefully save my spot in the competition. 105 00:04:37,400 --> 00:04:39,880 I feel like I'm going OK in the competition. 106 00:04:39,880 --> 00:04:41,760 I'm sometimes towards the top, 107 00:04:41,760 --> 00:04:44,240 but I am kind of missing that mark. 108 00:04:44,240 --> 00:04:47,760 There's always one or two bits that kind of skit me up a bit. 109 00:04:47,760 --> 00:04:49,840 So although it's black apron day, 110 00:04:49,840 --> 00:04:52,240 today, I want to do something a little bit different. 111 00:04:52,240 --> 00:04:53,480 I'm trying to go 112 00:04:53,480 --> 00:04:55,200 a little bit more restaurant-y today. 113 00:04:55,200 --> 00:04:56,360 I've done a lot of, 114 00:04:56,360 --> 00:04:57,960 like, home cooking and comfort cooking, 115 00:04:57,960 --> 00:05:00,360 which I love, but I do want to test myself 116 00:05:00,360 --> 00:05:02,400 with the plating, take it to that next level. 117 00:05:02,400 --> 00:05:03,960 I don't want to fall behind. 118 00:05:03,960 --> 00:05:06,960 So my vision for this dish is my flavours, 119 00:05:06,960 --> 00:05:09,480 kind of bringing together a few different aspects 120 00:05:09,480 --> 00:05:11,960 that maybe they haven't seen before. 121 00:05:12,960 --> 00:05:15,280 A little bit more. 122 00:05:15,280 --> 00:05:17,840 Today I'm cooking pork and peaches. 123 00:05:20,480 --> 00:05:22,920 My dish consists of a pork sirloin, 124 00:05:22,920 --> 00:05:24,280 wrapped in prosciutto 125 00:05:24,280 --> 00:05:27,600 with a peach ketchup and a parsnip puree. 126 00:05:29,160 --> 00:05:31,040 Why are there so many Ps? 127 00:05:31,040 --> 00:05:33,440 (LAUGHS) 128 00:05:33,440 --> 00:05:35,760 To me, peaches and pork go together really well. 129 00:05:35,760 --> 00:05:37,720 Um, pork can be fatty, 130 00:05:37,720 --> 00:05:40,520 but it's also delicious and juicy and flavoursome. 131 00:05:40,520 --> 00:05:44,400 So the sweet peach just cuts through the richness. 132 00:05:44,400 --> 00:05:46,800 So hopefully it's a bit of a flavour bomb. 133 00:05:46,800 --> 00:05:50,320 The dream is to have a neighbourhood cafe, 134 00:05:50,320 --> 00:05:53,200 cooking with in-season produce, and being on MasterChef 135 00:05:53,200 --> 00:05:55,920 is really pushing me towards that dream. 136 00:05:55,920 --> 00:05:57,280 I'm just not ready to go home. 137 00:06:01,360 --> 00:06:03,000 Fennel for Alyona. I love it. 138 00:06:03,000 --> 00:06:04,520 (LAUGHS) 139 00:06:04,520 --> 00:06:06,359 ALYONA: Sticking to my guns. 140 00:06:06,359 --> 00:06:08,239 I'm feeling quite creative today. 141 00:06:08,239 --> 00:06:09,840 Whenever I see ingredients, 142 00:06:09,840 --> 00:06:11,880 it almost kind of comes together 143 00:06:11,880 --> 00:06:14,120 in, like, this visual map in my brain. 144 00:06:14,120 --> 00:06:14,880 Kind of like, "Oh, what's going to work with this? 145 00:06:14,880 --> 00:06:16,600 "What's going to work with this?" 146 00:06:16,600 --> 00:06:19,240 So I've never made this dish before, 147 00:06:19,240 --> 00:06:21,120 but I'm excited about the concept. 148 00:06:21,120 --> 00:06:24,560 So today I am making a pork chop 149 00:06:24,560 --> 00:06:27,560 with apple and fennel puree. 150 00:06:27,560 --> 00:06:29,080 I'm gonna make, like, 151 00:06:29,080 --> 00:06:31,760 a nice rhubarb relish to go with it. 152 00:06:31,760 --> 00:06:34,680 Apple sauce of some kind. 153 00:06:34,680 --> 00:06:36,360 And then, um... 154 00:06:37,360 --> 00:06:38,480 I'm gonna make 155 00:06:38,480 --> 00:06:40,640 a black pudding pangrattato on top. 156 00:06:40,640 --> 00:06:42,800 I feel like when this dish comes to mind, 157 00:06:42,800 --> 00:06:46,000 like, it's almost like a story of my life. 158 00:06:46,000 --> 00:06:49,760 Growing up in Estonia, we had so much rhubarb. 159 00:06:49,760 --> 00:06:52,680 My grandmother used to make, like, jam. 160 00:06:52,680 --> 00:06:54,760 So I'm gonna add that element 161 00:06:54,760 --> 00:06:56,680 kind of like from my heritage. 162 00:06:56,680 --> 00:06:58,000 Rhubarb, I think, 163 00:06:58,000 --> 00:07:00,120 pairs really beautifully with pork. 164 00:07:00,120 --> 00:07:03,080 And then, you know, living in Ireland and Scotland, 165 00:07:03,080 --> 00:07:05,760 I remember I loved black pudding 166 00:07:05,760 --> 00:07:09,040 and I'm gonna try to introduce that into the dish. 167 00:07:09,040 --> 00:07:12,480 I really hope I'm gonna make this pork justice. 168 00:07:12,480 --> 00:07:14,560 I hope Curtis Stone's gonna like my dish. 169 00:07:14,560 --> 00:07:18,720 And, um, we're... Hopefully we'll stay in the competition. 170 00:07:18,720 --> 00:07:21,120 Very creative. Always. Always creative. 171 00:07:21,120 --> 00:07:23,520 Trying to impress you, Chef. 172 00:07:23,520 --> 00:07:25,520 Well done. Keep on with the same spirit. 173 00:07:27,080 --> 00:07:29,479 POH: The kitchen is buzzing. 174 00:07:29,479 --> 00:07:30,999 57 minutes to go. 175 00:07:32,879 --> 00:07:34,519 Hey, Emily. Hello. How are we? 176 00:07:34,519 --> 00:07:36,599 Good. You'd be well versed in pork. 177 00:07:36,599 --> 00:07:38,079 You're so tall! Yeah, yeah, 178 00:07:38,079 --> 00:07:39,759 I'm trying my best today 179 00:07:39,759 --> 00:07:41,559 to deliver a pork char siu ramen 180 00:07:41,559 --> 00:07:43,159 in a shoyu broth. Right. 181 00:07:43,159 --> 00:07:44,239 So it's a bit of a mashup 182 00:07:44,239 --> 00:07:46,280 'cause ramen, of course, Japanese. 183 00:07:46,280 --> 00:07:48,080 Yep. Char siu - Chinese. 184 00:07:48,080 --> 00:07:50,680 I'm Chinese. My partner's Japanese-Filipino. 185 00:07:50,680 --> 00:07:51,920 Like... Full family mashup. 186 00:07:51,920 --> 00:07:53,200 It's a full family mad house. 187 00:07:53,200 --> 00:07:54,880 Well, you're not playing it safe. I like that. 188 00:07:54,880 --> 00:07:56,520 You're swinging for the fence. Yeah. Good luck. 189 00:07:56,520 --> 00:07:58,120 Good luck. Alright. Thank you so much. 190 00:08:02,600 --> 00:08:03,680 Hi, Lukey! 191 00:08:03,680 --> 00:08:04,680 Hey, hey. Hey, Luke. 192 00:08:04,680 --> 00:08:06,240 You just had the hugest smile on your face 193 00:08:06,240 --> 00:08:07,800 when Curtis lifted up the blanket 194 00:08:07,800 --> 00:08:09,320 and there was pork under there. 195 00:08:09,320 --> 00:08:11,520 Yeah. Big time. 196 00:08:11,520 --> 00:08:12,840 So I'm thinking crispy pork belly 197 00:08:12,840 --> 00:08:14,440 in the air fryer. 198 00:08:15,520 --> 00:08:17,640 And then get that kind of leftover liquid 199 00:08:17,640 --> 00:08:19,280 and use the fat to make a caramel. 200 00:08:19,280 --> 00:08:20,320 Pickled fennel, 201 00:08:20,320 --> 00:08:23,200 then charred fennel, parsnip puree, 202 00:08:23,200 --> 00:08:24,680 some glazed apples 203 00:08:24,680 --> 00:08:26,640 and then some other things to bring it all together. 204 00:08:26,640 --> 00:08:28,599 SOFIA: Classic is classic for a reason. 205 00:08:28,599 --> 00:08:30,679 You've just got to make sure that yours is best. 206 00:08:30,679 --> 00:08:32,199 I love... I love that cheeky grin back. 207 00:08:32,199 --> 00:08:33,679 It's good. Good luck. Thanks. 208 00:08:35,439 --> 00:08:37,199 Hi, Grace. What's cooking? 209 00:08:37,199 --> 00:08:40,679 Um, I'm making a pork saltimbocca. 210 00:08:40,679 --> 00:08:43,520 A version of. OK, run us through the version. 211 00:08:43,520 --> 00:08:47,680 So I've got pork tenderloin, I think. 212 00:08:48,800 --> 00:08:50,280 Um, and I'm doing 213 00:08:50,280 --> 00:08:53,280 a little anchovy and sage fritti for on the top. 214 00:08:53,280 --> 00:08:54,640 Yeah. 215 00:08:54,640 --> 00:08:56,800 And then I'm gonna do a pan sauce, I reckon. 216 00:08:56,800 --> 00:08:58,719 Good stuff. Great. Thank you. 217 00:09:00,119 --> 00:09:01,359 Oh, do you have sugar? 218 00:09:01,359 --> 00:09:02,599 Can I steal some? Yeah. 219 00:09:02,599 --> 00:09:06,040 It is a black apron day and I am really, really worried. 220 00:09:06,040 --> 00:09:07,079 Thank you, thank you. 221 00:09:07,079 --> 00:09:11,239 I was so nearly sent home last week 222 00:09:11,239 --> 00:09:14,079 and I really, really want to be here. 223 00:09:15,800 --> 00:09:17,439 But I haven't done a fantastic job 224 00:09:17,439 --> 00:09:18,920 of cooking pork in the past. 225 00:09:18,920 --> 00:09:20,599 So I'm going to play it safe today. 226 00:09:20,599 --> 00:09:22,239 And I'm going to cook a dish 227 00:09:22,239 --> 00:09:24,399 that I've made at home many times. 228 00:09:24,399 --> 00:09:27,279 I'm gonna do a pork and fennel cavatelli. 229 00:09:27,279 --> 00:09:28,519 I've made this dish before. 230 00:09:28,519 --> 00:09:31,399 I'm definitely going to, like, elevate some elements of it. 231 00:09:31,399 --> 00:09:33,959 I'm doing some pork shoulder as well as some pork mince, 232 00:09:33,959 --> 00:09:35,319 and then I'm going to emulsify it 233 00:09:35,319 --> 00:09:36,559 with a bit of pork fat 234 00:09:36,559 --> 00:09:38,399 to try and mimic a bit of a sausage meat. 235 00:09:38,399 --> 00:09:40,599 And then I'm going to get some crackling 236 00:09:40,599 --> 00:09:43,399 and then make like a pangrattato to go over the top. 237 00:09:43,399 --> 00:09:45,239 I think if you can make something yummy 238 00:09:45,239 --> 00:09:46,959 where there's like no flaws in it, 239 00:09:46,959 --> 00:09:48,319 I think hopefully that will be enough 240 00:09:48,319 --> 00:09:49,999 to, like, get me over the line today. 241 00:09:49,999 --> 00:09:52,719 I set my little goal for top ten and, like, 242 00:09:52,719 --> 00:09:55,079 it's like...just within reach now. 243 00:09:55,079 --> 00:09:56,879 My pasta dough is resting. 244 00:09:56,879 --> 00:09:59,919 My sauce won't take too long to actually cook. 245 00:09:59,919 --> 00:10:02,119 I might get onto the pork sausage now. 246 00:10:02,119 --> 00:10:03,799 I've actually never done this before. 247 00:10:03,799 --> 00:10:05,599 Usually I just get some sausages from the fridge 248 00:10:05,599 --> 00:10:07,599 and cut them open and squeeze the meat out. 249 00:10:07,599 --> 00:10:09,119 I'm weighing out my pork shoulder 250 00:10:09,119 --> 00:10:11,079 with my mince and my fat. 251 00:10:11,079 --> 00:10:13,079 I'm gonna pop it into a hand blender 252 00:10:13,079 --> 00:10:15,279 to combine it with a bit of lard as well, 253 00:10:15,279 --> 00:10:17,759 and hope that I get a sausage meat consistency. 254 00:10:17,759 --> 00:10:18,879 Annabel. Hello. 255 00:10:18,879 --> 00:10:21,239 Hi, Annabel. What have we got here? 256 00:10:21,239 --> 00:10:22,519 What are you making? 257 00:10:22,519 --> 00:10:24,639 I'm making some pork and fennel sausage meat 258 00:10:24,639 --> 00:10:26,559 to go in a pork and fennel cavatelli. 259 00:10:26,559 --> 00:10:28,319 Great. Delicious. 260 00:10:28,319 --> 00:10:30,039 Just quickly. What are you doing with that? 261 00:10:30,039 --> 00:10:32,679 I'm just going to put it in a blender, 262 00:10:32,679 --> 00:10:35,479 and then I'm going to get a... Emulsify it. 263 00:10:35,479 --> 00:10:38,599 Interesting. Texture is everything. 264 00:10:40,359 --> 00:10:42,559 Yeah. OK. I hear you. 265 00:10:42,559 --> 00:10:44,439 Thank you. 266 00:10:44,439 --> 00:10:46,599 Little spanner in the works. 267 00:10:46,599 --> 00:10:49,599 Poh doesn't love the idea of me blitzing my meat. 268 00:10:49,599 --> 00:10:51,079 She's going to blend it. 269 00:10:52,999 --> 00:10:54,159 The clock is ticking. 270 00:10:54,159 --> 00:10:55,679 And so I really, really, really need 271 00:10:55,679 --> 00:10:57,039 to decide what I'm going to do. 272 00:10:57,039 --> 00:10:58,599 Oh, my God. 273 00:11:05,239 --> 00:11:08,159 ANNABEL: Poh doesn't love the idea of me blitzing my meat. 274 00:11:08,159 --> 00:11:09,479 Which I can understand. 275 00:11:09,479 --> 00:11:11,239 Texture's so important. 276 00:11:11,239 --> 00:11:14,319 And, like, you don't want mushy and soft sausage meat 277 00:11:14,319 --> 00:11:16,239 on top of your pasta. 278 00:11:17,799 --> 00:11:19,879 And I'm remembering a masterclass 279 00:11:19,879 --> 00:11:21,799 that we had recently 280 00:11:21,799 --> 00:11:24,479 and how Dim Sim Lim broke up his meat 281 00:11:24,479 --> 00:11:27,959 and I'm like, "Oh, my God, do I have to get two cleavers?" 282 00:11:27,959 --> 00:11:30,319 I think I have to do the chop-chop method. 283 00:11:30,319 --> 00:11:34,359 (LAUGHS) Oh, I really don't want to do this! 284 00:11:34,359 --> 00:11:35,479 Goddammit. 285 00:11:35,479 --> 00:11:37,959 This is not a technique that I've done before. 286 00:11:37,959 --> 00:11:39,519 I have watched others do it. 287 00:11:39,519 --> 00:11:41,599 Oh, my God! 288 00:11:41,599 --> 00:11:42,799 This is scary. 289 00:11:42,799 --> 00:11:44,919 I wanted to play it safe today, but I'm finding 290 00:11:44,919 --> 00:11:47,839 that maybe I'm steering off the safe path a little bit. 291 00:11:53,199 --> 00:11:55,159 Is that really loud or is it just me? 292 00:11:55,159 --> 00:11:57,199 (LAUGHTER FROM GANTRY) 293 00:11:57,199 --> 00:11:59,599 PAT: Yeah, Annabel. HANNAH: Yeah, Annabel. (LAUGHS) 294 00:11:59,599 --> 00:12:01,439 That is exciting. 295 00:12:01,439 --> 00:12:03,519 Sorry, I'm not meaning to cause a scene. 296 00:12:05,639 --> 00:12:07,399 Alright, that'll do. 297 00:12:07,399 --> 00:12:09,799 Oh, I got pork on me. 298 00:12:09,799 --> 00:12:11,399 Oh, my God. 299 00:12:11,399 --> 00:12:13,039 ANDY: Bring home the bacon! 300 00:12:13,039 --> 00:12:15,359 45 minutes to go. Come on, guys. 301 00:12:18,839 --> 00:12:21,319 Today I'm doing a crispy skin pork belly 302 00:12:21,319 --> 00:12:22,839 with a roasted apple puree 303 00:12:22,839 --> 00:12:24,919 and an orange and fennel salad. 304 00:12:24,919 --> 00:12:27,639 I've chosen this dish today because I think Australians 305 00:12:27,639 --> 00:12:29,799 love crispy skin pork belly. 306 00:12:29,799 --> 00:12:31,279 I think it's an Aussie classic. 307 00:12:31,279 --> 00:12:32,959 Jack, how are you? Hi, Chef. 308 00:12:32,959 --> 00:12:34,399 Good morning. Um... 309 00:12:34,399 --> 00:12:36,079 So tell me, what is on the menu for you? 310 00:12:36,079 --> 00:12:38,039 I've got some crispy skin pork belly, 311 00:12:38,039 --> 00:12:40,439 um, cooking in the air fryer. That's the goal. 312 00:12:40,439 --> 00:12:42,519 Making sure the skin is beautiful and crispy. 313 00:12:42,519 --> 00:12:44,559 Um... So...so wait just one minute. 314 00:12:44,559 --> 00:12:46,599 What are you expecting from your pork belly? 315 00:12:46,599 --> 00:12:49,999 I'm expecting it to be beautiful and crispy and moist. 316 00:12:49,999 --> 00:12:51,879 How big is it? Show me with your hands. 317 00:12:51,879 --> 00:12:55,159 How big is the pork belly? In terms of size and thickness. 318 00:12:55,159 --> 00:12:56,919 Uh, it's probably about like that thick. 319 00:12:56,919 --> 00:12:58,439 So I've done this before. 320 00:12:58,439 --> 00:13:00,519 In an air fryer? In an air fryer, yeah. 321 00:13:00,519 --> 00:13:01,799 OK. It's like a little hack. Um... 322 00:13:01,799 --> 00:13:03,399 Are you confident? Yes, of course, Chef. 323 00:13:03,399 --> 00:13:04,399 Alright. Yeah. Yes. 324 00:13:04,399 --> 00:13:06,559 Good plan? Who knows? Yeah? Good luck. 325 00:13:06,559 --> 00:13:08,159 Thank you. Alright. Thank you. 326 00:13:08,159 --> 00:13:09,599 When you're in the MasterChef kitchen, 327 00:13:09,599 --> 00:13:10,719 you don't have much time. 328 00:13:10,719 --> 00:13:11,879 So I think an air fryer today 329 00:13:11,879 --> 00:13:13,559 is actually a really smart choice. 330 00:13:13,559 --> 00:13:15,319 What's going to be tricky is just getting 331 00:13:15,319 --> 00:13:16,679 that crunch from the pork skin. 332 00:13:16,679 --> 00:13:18,559 I have done this dish once before 333 00:13:18,559 --> 00:13:20,079 and it has worked really well, 334 00:13:20,079 --> 00:13:21,879 and that's what I'm leaning on today. 335 00:13:21,879 --> 00:13:23,639 Let's go, let's go. 336 00:13:23,639 --> 00:13:25,439 Come on. 337 00:13:25,439 --> 00:13:26,759 Let's do this. 338 00:13:26,759 --> 00:13:29,159 I feel like I'm starting to discover 339 00:13:29,159 --> 00:13:30,559 what kind of cook I want to be, 340 00:13:30,559 --> 00:13:32,999 and feel a lot more comfortable with my ideas. 341 00:13:32,999 --> 00:13:35,679 So this dish is probably going to be 342 00:13:35,679 --> 00:13:38,839 like a family-eating-style experience today. 343 00:13:38,839 --> 00:13:40,799 Hey, Jackie. Hi! 344 00:13:40,799 --> 00:13:42,039 A bit going on here, I like it. 345 00:13:42,039 --> 00:13:43,399 Yeah. 346 00:13:43,399 --> 00:13:45,799 Today I'm doing a Rou Jia Mo, which is like... 347 00:13:45,799 --> 00:13:46,879 What's that? 348 00:13:46,879 --> 00:13:49,599 ..a braised pork belly with a pan-baked sesame bun. 349 00:13:49,599 --> 00:13:51,559 Like a little Chinese hamburger, maybe. 350 00:13:51,559 --> 00:13:53,519 Wow. My ears are pricked, that's for sure. 351 00:13:53,519 --> 00:13:55,879 It's an adventurous dish to be doing 352 00:13:55,879 --> 00:13:57,039 on an elimination challenge. 353 00:13:57,039 --> 00:13:58,159 Yeah. But I love that. 354 00:13:58,159 --> 00:14:00,079 Good luck, Jackie. Thanks, Curtis. 355 00:14:00,079 --> 00:14:03,119 The judges are excited about my dish, which is great. 356 00:14:03,119 --> 00:14:05,999 It will be a push to get done in 75 minutes. 357 00:14:05,999 --> 00:14:07,679 Let's get it caramelised. 358 00:14:07,679 --> 00:14:09,519 But I don't want to go home, 359 00:14:09,519 --> 00:14:11,519 and so I'm just gonna block out all the noise 360 00:14:11,519 --> 00:14:12,879 and get it done. 361 00:14:12,879 --> 00:14:16,159 Time to get crackling in here. 30 minutes to go. 362 00:14:16,159 --> 00:14:17,719 ANDY: Come on! 363 00:14:17,719 --> 00:14:20,679 PAT: Let's go, guys! You're smashing it! 364 00:14:22,519 --> 00:14:24,519 Petro! How are you travelling? 365 00:14:24,519 --> 00:14:25,599 Yeah, not too bad. 366 00:14:25,599 --> 00:14:28,079 So I'm doing pork belly skewered tacos. 367 00:14:28,079 --> 00:14:32,319 And I'm going to do, like, a Chilean pineapple glaze. 368 00:14:32,319 --> 00:14:35,239 Aaron. So tell me, what are you doing? 369 00:14:35,239 --> 00:14:37,599 I'm trying to make some pork belly skewers 370 00:14:37,599 --> 00:14:41,919 with a red miso mustard and roasted pepper sauce. 371 00:14:41,919 --> 00:14:43,759 How are you planning to cook it? 372 00:14:43,759 --> 00:14:45,679 I'm planning to cook it in the hibachi. 373 00:14:47,639 --> 00:14:49,039 Casper. Fellas, how are you going? 374 00:14:49,039 --> 00:14:50,119 Good. 375 00:14:50,119 --> 00:14:51,159 Gochujang? Yeah. 376 00:14:51,159 --> 00:14:52,919 Going Korean again? Yeah, I am. 377 00:14:52,919 --> 00:14:53,959 You know, when I think pork, 378 00:14:53,959 --> 00:14:56,399 one of the first things that come to me is bossam. 379 00:14:56,399 --> 00:14:57,479 CURTIS: Oh, yeah. 380 00:14:57,479 --> 00:15:00,479 So I'm gonna do an oyster kimchi with daikon. 381 00:15:00,479 --> 00:15:02,079 Now, it's a slow-cooked piece of pork. 382 00:15:02,079 --> 00:15:03,359 It takes a while. Yeah. 383 00:15:03,359 --> 00:15:04,519 We don't have a huge amount of time, 384 00:15:04,519 --> 00:15:06,199 but I'm going to pressure cook it, 385 00:15:06,199 --> 00:15:09,719 and then I'm going to chuck it in the chiller and compress it, 386 00:15:09,719 --> 00:15:12,079 so I hopefully get some nice, like, perfect slices. 387 00:15:12,079 --> 00:15:13,279 Well, it's delicious, mate. 388 00:15:13,279 --> 00:15:15,079 All you have to do is get it right. 389 00:15:15,079 --> 00:15:16,359 Yeah. Thanks, guys. 390 00:15:17,439 --> 00:15:20,159 Vinnie, does the pork owe you money? 391 00:15:20,159 --> 00:15:21,199 Bloody hell. 392 00:15:21,199 --> 00:15:24,159 It sounds harder than it is, I promise. 393 00:15:25,879 --> 00:15:27,679 I'm actually pretty excited about today. 394 00:15:27,679 --> 00:15:29,639 I'm really going to keep true to myself 395 00:15:29,639 --> 00:15:32,039 and make something that I'm really excited about eating, 396 00:15:32,039 --> 00:15:34,679 and make it the best version of that possible. 397 00:15:34,679 --> 00:15:37,279 Tell me, what are you doing? A pork schnitzel. 398 00:15:37,279 --> 00:15:40,159 Very classic thing that I would have growing up. 399 00:15:40,159 --> 00:15:41,559 Um, but I'm really gonna elevate it. 400 00:15:41,559 --> 00:15:43,719 So I'm gonna put, like, some sage in the breadcrumbs, 401 00:15:43,719 --> 00:15:45,679 some sourdough crumbs with that. 402 00:15:45,679 --> 00:15:48,279 And then I'm gonna do an aioli 403 00:15:48,279 --> 00:15:49,919 with rosemary oil 404 00:15:49,919 --> 00:15:51,679 that I've lightly torched, 405 00:15:51,679 --> 00:15:54,919 and some caramelised apple for sweetness. 406 00:15:54,919 --> 00:15:56,199 With a bit of salad. 407 00:15:56,199 --> 00:15:58,399 So what made the schnitzels so good? 408 00:15:58,399 --> 00:15:59,839 The crunch. 409 00:15:59,839 --> 00:16:01,519 And the inside is juicy. 410 00:16:01,519 --> 00:16:03,119 So you've got the crispy from the crumb, 411 00:16:03,119 --> 00:16:04,239 tenderness from the meat. 412 00:16:04,239 --> 00:16:06,479 You can almost absorb and enjoy the meat... 413 00:16:06,479 --> 00:16:08,439 Yeah. ..because chewy schnitzel... 414 00:16:08,439 --> 00:16:09,959 Yes. ..makes me sad. 415 00:16:09,959 --> 00:16:12,119 Yes. For sure. 416 00:16:12,119 --> 00:16:13,759 Me too. Me too. 417 00:16:14,959 --> 00:16:16,959 The risk with doing a dish that's so classic is 418 00:16:16,959 --> 00:16:18,359 everyone knows what it tastes like, 419 00:16:18,359 --> 00:16:20,359 so it needs to be perfect. 420 00:16:22,559 --> 00:16:24,519 Wow, there's some epic ideas out there. 421 00:16:24,519 --> 00:16:27,279 One guy who I feel like has got the concept right 422 00:16:27,279 --> 00:16:30,039 is Vinnie. He's doing a pork schnitty. 423 00:16:30,039 --> 00:16:32,079 Like, it sounds amazing. 424 00:16:32,079 --> 00:16:34,159 I'm really excited about Alyona. 425 00:16:34,159 --> 00:16:37,239 It's a dish that represents, like, a bit of her life story. 426 00:16:37,239 --> 00:16:39,279 So she's doing a pork chop 427 00:16:39,279 --> 00:16:42,439 and she's got rhubarb, she's got apples... 428 00:16:42,439 --> 00:16:43,439 Yum! 429 00:16:43,439 --> 00:16:46,439 ..so all really beautiful fruity, sour flavours that go... 430 00:16:46,439 --> 00:16:48,679 Black pudding. And black pudding 431 00:16:48,679 --> 00:16:50,199 'cause she's lived in Scotland before. 432 00:16:50,199 --> 00:16:53,239 Wow. Oh, that's cool. Yeah. So that's super cool. 433 00:16:53,239 --> 00:16:55,159 We have a few crispy pork bellies 434 00:16:55,159 --> 00:16:56,399 in the air fryer. 435 00:16:56,399 --> 00:16:57,559 That worries me a little bit. 436 00:16:57,559 --> 00:16:59,959 Will they get the cook and the technique right? 437 00:16:59,959 --> 00:17:02,639 Sometimes it just doesn't get that puff. 438 00:17:02,639 --> 00:17:05,279 You know, it goes crispy but it goes more glass-like. 439 00:17:05,279 --> 00:17:06,359 Yeah, it does. 440 00:17:09,239 --> 00:17:10,359 ALYONA: Man! 441 00:17:10,359 --> 00:17:12,599 I feel pretty good today. 442 00:17:12,599 --> 00:17:13,839 I think I'm just 443 00:17:13,839 --> 00:17:16,199 really finding myself in the kitchen 444 00:17:16,199 --> 00:17:18,879 and I'm really enjoying it. 445 00:17:18,879 --> 00:17:20,959 I've made two pork chops already 446 00:17:20,959 --> 00:17:23,879 and I'm making a third one just in case. 447 00:17:23,879 --> 00:17:25,599 I just want to make sure 448 00:17:25,599 --> 00:17:27,839 I really nailed that temperature. 449 00:17:27,839 --> 00:17:29,999 My pangrattato is on the go. 450 00:17:29,999 --> 00:17:32,919 It's really nice and toasty and salty. 451 00:17:32,919 --> 00:17:35,879 And my rhubarb is in the oven. 452 00:17:35,879 --> 00:17:38,679 So just the only thing that's left to do, really, 453 00:17:38,679 --> 00:17:39,919 is the sauce. 454 00:17:39,919 --> 00:17:42,199 There's this saltiness and acidity 455 00:17:42,199 --> 00:17:43,679 I'll get from that sauce 456 00:17:43,679 --> 00:17:45,999 that will just round up the whole dish. 457 00:17:45,999 --> 00:17:47,719 So, um... 458 00:17:47,719 --> 00:17:48,879 I need to get on to that. 459 00:17:48,879 --> 00:17:50,599 Argh! 460 00:17:52,519 --> 00:17:54,879 Time to take the rhubarb out of the oven. 461 00:17:54,879 --> 00:17:57,039 I get it, like, and put it on the stove. 462 00:18:04,039 --> 00:18:06,119 Ow! POH: Are you OK? 463 00:18:07,439 --> 00:18:10,479 Oh my gosh! I forgot it was from the oven. 464 00:18:10,479 --> 00:18:12,719 Ah! Oh my gosh! 465 00:18:12,719 --> 00:18:16,319 It's just right out of the oven. It's so hot. 466 00:18:16,319 --> 00:18:18,159 Are you alright, Alyona? 467 00:18:18,159 --> 00:18:20,719 HANNAH: Get some burn cream on it. 468 00:18:20,719 --> 00:18:22,119 My hand is burning. 469 00:18:22,119 --> 00:18:24,559 My heart is racing. 470 00:18:24,559 --> 00:18:28,559 I need time to recover from this moment... 471 00:18:28,559 --> 00:18:30,679 (SHRIEKS) 472 00:18:30,679 --> 00:18:32,319 ..but there is no time to waste. 473 00:18:33,959 --> 00:18:36,679 And I don't want to go home today. 474 00:18:46,199 --> 00:18:49,279 HANNAH: Looks good, Annabel. Thank you. 475 00:18:49,279 --> 00:18:52,839 I made sausage meat in Dim Sim Lim style. 476 00:18:52,839 --> 00:18:55,519 Sausage meat is done, and I'm really happy. 477 00:18:55,519 --> 00:18:58,519 If I go home today, at least I learned a new skill. 478 00:18:58,519 --> 00:19:01,319 However, I still need to roll out my pasta. 479 00:19:01,319 --> 00:19:03,239 I still need to get onto my sauce. 480 00:19:03,239 --> 00:19:06,679 I still need to make my pork crackling pangrattato. 481 00:19:06,679 --> 00:19:07,999 Ooh! 482 00:19:07,999 --> 00:19:09,359 Better motor. 483 00:19:10,839 --> 00:19:12,479 The pork skin's in the pan, 484 00:19:12,479 --> 00:19:15,159 and it's not really crisping up the way I would have liked. 485 00:19:15,159 --> 00:19:16,919 It's, like, drying out, so I think, 486 00:19:16,919 --> 00:19:18,919 "Abort, I'm just going to chuck it in the oven, 487 00:19:18,919 --> 00:19:20,479 "and we're just gonna have to pray" 488 00:19:20,479 --> 00:19:21,559 Low and slow, 489 00:19:21,559 --> 00:19:23,599 and then I'll crank it in a little bit. 490 00:19:23,599 --> 00:19:25,839 We just need to do head down, bum up, hustle. 491 00:19:25,839 --> 00:19:28,039 I need to get onto my sauce. 492 00:19:28,039 --> 00:19:30,959 It's time to deglaze the pan with that white wine. 493 00:19:30,959 --> 00:19:34,319 And I pour it in and just like wooof! 494 00:19:34,319 --> 00:19:36,239 (FIRE ROARS) Oh! 495 00:19:38,359 --> 00:19:39,599 (LAUGHS) 496 00:19:39,599 --> 00:19:41,479 Sorry, that was scary. 497 00:19:41,479 --> 00:19:45,119 This is a full-on entertainment dinner and a show. 498 00:19:45,119 --> 00:19:46,479 (CHUCKLES WRYLY) 499 00:19:46,479 --> 00:19:50,359 I just wanted to cook an easy, simple dish today. 500 00:19:50,359 --> 00:19:51,999 This is ridiculous. 501 00:19:51,999 --> 00:19:53,879 PAT: Those flames nearly got you, Dot. 502 00:19:53,879 --> 00:19:55,080 DOT: Jeez! 503 00:19:59,040 --> 00:20:00,520 This dish, Rou Jia Mo, 504 00:20:00,520 --> 00:20:04,080 is just so more-ish and so delicious. 505 00:20:04,080 --> 00:20:05,560 Chopped-up pork belly 506 00:20:05,560 --> 00:20:07,800 with a really nice red braised sauce. 507 00:20:07,800 --> 00:20:09,639 It's a bit sweet, it's a bit salty, 508 00:20:09,639 --> 00:20:12,479 and it's stuffed into this really nice pan-baked bun. 509 00:20:15,239 --> 00:20:16,759 Pressure cooker is finished 510 00:20:16,759 --> 00:20:18,359 and I want to keep the pork in there 511 00:20:18,359 --> 00:20:19,599 just a little bit longer, 512 00:20:19,599 --> 00:20:21,239 just so that it really soaks up all the juices 513 00:20:21,239 --> 00:20:22,759 it's been marinating in 514 00:20:22,759 --> 00:20:25,039 while I start to work on the dough. 515 00:20:25,039 --> 00:20:29,319 So the bun I'm making is like a yeasted, pan-baked bun. 516 00:20:29,319 --> 00:20:31,479 The buns will be nice and baked on the outside 517 00:20:31,479 --> 00:20:32,759 and then soft on the inside. 518 00:20:32,759 --> 00:20:35,079 Not super fluffy, but enough to hold 519 00:20:35,079 --> 00:20:36,559 all the liquid and the pork as well. 520 00:20:36,559 --> 00:20:39,439 HANNAH: Oh, Jackie, they look so yummy! 521 00:20:39,439 --> 00:20:41,679 I just love carbs. 522 00:20:41,679 --> 00:20:44,479 I really do love carbs. 523 00:20:44,479 --> 00:20:47,399 So does this come up and then we kind of open it up 524 00:20:47,399 --> 00:20:49,159 and stuff it ourselves? Yeah. 525 00:20:49,159 --> 00:20:50,519 OK. Yeah. 526 00:20:50,519 --> 00:20:51,999 This is definitely an all-in, 527 00:20:51,999 --> 00:20:53,959 like, get your hands dirty type of meal. 528 00:20:53,959 --> 00:20:55,519 It's juicy, it's spilling out the sides. 529 00:20:55,519 --> 00:20:56,759 It's a little bit greasy, 530 00:20:56,759 --> 00:20:58,839 it's a little bit messy, but it's so yummy. 531 00:20:58,839 --> 00:21:00,439 Oh, yeah. 532 00:21:00,439 --> 00:21:02,159 CURTIS: It's starting to smell good in here. 533 00:21:02,159 --> 00:21:04,319 You've got just 15 minutes to go. 534 00:21:04,319 --> 00:21:06,519 PAT: Let's go, guys. Push. 535 00:21:07,959 --> 00:21:09,559 JACK: All my elements are coming together. 536 00:21:09,559 --> 00:21:10,559 I check my pork. 537 00:21:10,559 --> 00:21:12,559 I can see that the skin is crisping up, 538 00:21:12,559 --> 00:21:13,639 but it just... 539 00:21:13,639 --> 00:21:15,719 All of it isn't as crispy as I'd like it... 540 00:21:15,719 --> 00:21:17,519 Need a little bit more, actually, 541 00:21:17,519 --> 00:21:18,799 ..so I put it back in. 542 00:21:18,799 --> 00:21:20,159 Hi, Jack. Hey, ladies. 543 00:21:20,159 --> 00:21:21,679 Hey, Jack. How are you going? 544 00:21:21,679 --> 00:21:22,919 Are you feeling pretty confident? 545 00:21:22,919 --> 00:21:24,639 Everything's kind of moving. Um... 546 00:21:24,639 --> 00:21:25,839 I've got a glaze going on here, 547 00:21:25,839 --> 00:21:27,999 so before I put the pork belly in, 548 00:21:27,999 --> 00:21:29,639 I put some hoisin, some Shaoxing, 549 00:21:29,639 --> 00:21:30,839 and a bit of five-spice. 550 00:21:30,839 --> 00:21:32,439 Just rubbed that into the meat... Yep. 551 00:21:32,439 --> 00:21:33,999 ..just to give it a bit of flavour. 552 00:21:33,999 --> 00:21:36,159 We've got a salad pickling, so I've got some fennel, 553 00:21:36,159 --> 00:21:37,719 some orange, some radishes in there. 554 00:21:37,719 --> 00:21:40,319 I want to make sure everything's perfect 555 00:21:40,319 --> 00:21:42,799 and just plate up beautifully as well. 556 00:21:42,799 --> 00:21:44,119 Do you know 557 00:21:44,119 --> 00:21:45,879 what you should probably think about, Jack, 558 00:21:45,879 --> 00:21:48,079 is your salad versus your pork. 559 00:21:48,079 --> 00:21:51,919 Fennel and orange and mustard, it sounds very European, 560 00:21:51,919 --> 00:21:53,719 with a heavily Asian pork. 561 00:21:53,719 --> 00:21:56,639 Yeah. How are you gonna bridge the two? 562 00:21:56,639 --> 00:21:58,519 Um... 563 00:21:58,519 --> 00:22:00,919 I can understand where the judges are coming from. 564 00:22:00,919 --> 00:22:04,519 My pork is very Asian, and my salad is quite classical. 565 00:22:04,519 --> 00:22:05,759 Alright. Thanks, ladies. Appreciate it. 566 00:22:05,759 --> 00:22:06,799 Good luck. 567 00:22:06,799 --> 00:22:08,919 So I run to the pantry and try to figure out 568 00:22:08,919 --> 00:22:10,119 how I can make this salad 569 00:22:10,119 --> 00:22:11,799 a little bit more Asian-inspired. 570 00:22:11,799 --> 00:22:13,479 Kimchi. 571 00:22:16,599 --> 00:22:18,359 Do you reckon kimchi would go in? 572 00:22:18,359 --> 00:22:20,599 With yours? Yeah. Just the juice? 573 00:22:20,599 --> 00:22:22,799 Juice and the, um... And the actual kimchi? 574 00:22:23,839 --> 00:22:25,239 Ah... 575 00:22:25,239 --> 00:22:26,759 I think kimchi will work. 576 00:22:29,199 --> 00:22:31,439 Keep pushing. Ten minutes to go. 577 00:22:31,439 --> 00:22:33,959 Let's go. Guys, come on! 578 00:22:33,959 --> 00:22:35,279 I'm a little bit under the pump. 579 00:22:35,279 --> 00:22:37,759 I am doing a dashi stock at the moment. 580 00:22:37,759 --> 00:22:40,119 Um, I have the pressure cooker going 581 00:22:40,119 --> 00:22:41,719 with about eight minutes to go 582 00:22:41,719 --> 00:22:43,239 and then I have to transfer it. 583 00:22:43,239 --> 00:22:46,719 And then, basically, I'm keeping water boiling 584 00:22:46,719 --> 00:22:48,759 so the noodles can go straight into it. 585 00:22:50,639 --> 00:22:52,439 I'm feeling pretty good. Yeah, yeah. 586 00:22:52,439 --> 00:22:54,679 Everything seems to have gone my way so far. 587 00:22:54,679 --> 00:22:56,159 All my kimchi is made up. 588 00:22:56,159 --> 00:22:58,079 My sauce is made up. My pickled onion. 589 00:22:58,079 --> 00:23:00,879 We'll just see when we, you know, we open up this pork 590 00:23:00,879 --> 00:23:03,159 and hope that it's cooked. 591 00:23:03,159 --> 00:23:04,319 JACK: Things are looking up. 592 00:23:04,319 --> 00:23:06,199 My pork's in the air fryer, and I'm pretty happy with it. 593 00:23:06,199 --> 00:23:07,279 Like, it's going back in. 594 00:23:07,279 --> 00:23:09,079 But that's pretty... We'll certainly take it, eh? 595 00:23:09,079 --> 00:23:11,839 My fennel's in the pan. It needs to cook a bit more. 596 00:23:11,839 --> 00:23:13,959 Um, but I don't have a whole lot of time, 597 00:23:13,959 --> 00:23:15,759 so hopefully that can come together. 598 00:23:15,759 --> 00:23:17,719 My apples are on the go. 599 00:23:17,719 --> 00:23:18,999 I can see this dish is coming together. 600 00:23:18,999 --> 00:23:21,639 It's just taking a bit longer than I would have liked. 601 00:23:27,039 --> 00:23:29,159 VINNIE: What better way to honour a pork 602 00:23:29,159 --> 00:23:30,759 than with a nice big schnitzel on a plate? 603 00:23:30,759 --> 00:23:32,439 You know what I mean? Like, that's kind of... 604 00:23:32,439 --> 00:23:34,799 Everyone loves that, so I'm happy with that. 605 00:23:34,799 --> 00:23:37,279 I've got my apple puree there that I just need to finish off. 606 00:23:37,279 --> 00:23:39,639 I'm happy with my salad. That'll go really, really nice. 607 00:23:39,639 --> 00:23:41,839 I just want to know what side I'm going to have with this, 608 00:23:41,839 --> 00:23:44,439 what condiment. 609 00:23:44,439 --> 00:23:47,239 I'm paying a lot of attention to detail today. 610 00:23:47,239 --> 00:23:49,039 With it being a simple dish, 611 00:23:49,039 --> 00:23:51,279 every single element needs to be right. 612 00:23:51,279 --> 00:23:53,839 I look at all my elements and it just hits me. 613 00:23:53,839 --> 00:23:56,639 This aioli doesn't belong on the plate today. 614 00:23:56,639 --> 00:23:57,679 I like my aioli, 615 00:23:57,679 --> 00:23:59,599 but I really don't think my dish actually needs it. 616 00:23:59,599 --> 00:24:01,519 I think there's enough fat going on here. 617 00:24:01,519 --> 00:24:02,959 There's a bitterness from the salad, 618 00:24:02,959 --> 00:24:04,439 and I've got this nice apple... 619 00:24:04,439 --> 00:24:06,439 ..caramelised apple puree, which is really, really sweet. 620 00:24:06,439 --> 00:24:08,599 So I might just put that as my sauce. 621 00:24:08,599 --> 00:24:10,759 Schnitzel. And then I've got my salad. 622 00:24:10,759 --> 00:24:12,399 Yeah. I think I'm pretty happy. 623 00:24:12,399 --> 00:24:14,119 I'm glad that I thought about it. 624 00:24:16,439 --> 00:24:18,639 Ow! 625 00:24:18,639 --> 00:24:20,119 My hand is really sore. 626 00:24:20,119 --> 00:24:21,999 HANNAH: You alright, Alyona? 627 00:24:21,999 --> 00:24:24,039 I'm fine, I'm fine. 628 00:24:24,039 --> 00:24:26,479 Every time I'm moving around the stove or something 629 00:24:26,479 --> 00:24:29,159 and even a little bit of heat touches it, 630 00:24:29,159 --> 00:24:31,519 it's really painful. 631 00:24:31,519 --> 00:24:34,759 But also, I think the time that I spent 632 00:24:34,759 --> 00:24:37,079 trying to recover from burning my hand, 633 00:24:37,079 --> 00:24:39,319 overcooked the pudding a little bit. 634 00:24:39,319 --> 00:24:41,439 Ah. 635 00:24:41,439 --> 00:24:42,719 My puree, 636 00:24:42,719 --> 00:24:45,559 I don't know if I'll have time to strain it. 637 00:24:45,559 --> 00:24:48,639 And I don't have time to make my apple sauce. 638 00:24:52,079 --> 00:24:54,279 Here. Can you open this for me? 639 00:24:54,279 --> 00:24:55,639 Yeah, sure. Thank you. 640 00:24:55,639 --> 00:24:57,279 Put your hand on that if you need it. 641 00:24:57,279 --> 00:24:58,679 Oh my gosh! 642 00:24:58,679 --> 00:25:01,239 Luke, I love you. Alright. Anything else? 643 00:25:01,239 --> 00:25:02,759 No. It's fine. Thank you. 644 00:25:04,399 --> 00:25:06,079 ANDY: Make good decisions. 645 00:25:06,079 --> 00:25:07,199 Five minutes to go. 646 00:25:07,199 --> 00:25:09,439 Let's go guys. Come on, guys! 647 00:25:09,439 --> 00:25:11,279 (EXHALES) 648 00:25:11,279 --> 00:25:13,279 OK. 649 00:25:13,279 --> 00:25:14,759 Calm down. 650 00:25:18,919 --> 00:25:20,119 We don't have much time left, 651 00:25:20,119 --> 00:25:22,719 so I'm feeling a little bit nervous. 652 00:25:22,719 --> 00:25:25,159 The pork's reading 35 and it needs to be 60. 653 00:25:25,159 --> 00:25:27,679 The thermometer is just not going up with the pork 654 00:25:27,679 --> 00:25:28,999 and it looks cooked. 655 00:25:28,999 --> 00:25:30,119 PAT: Happy, Dot? 656 00:25:30,119 --> 00:25:32,119 It says under, but she feels done. 657 00:25:32,119 --> 00:25:33,639 Trust your gut. Trust your gut. 658 00:25:34,639 --> 00:25:37,439 I think I need to start relying on my instincts. 659 00:25:37,439 --> 00:25:41,359 I'm using a cut of meat that is very often dry, 660 00:25:41,359 --> 00:25:44,119 but ideally when I slice into it, 661 00:25:44,119 --> 00:25:45,919 it's beautiful and blushing in the middle. 662 00:25:48,599 --> 00:25:49,799 Happy, Dot? 663 00:25:51,039 --> 00:25:52,359 Yeah. 664 00:25:52,359 --> 00:25:54,679 Looks gorgeous. It's so juicy. 665 00:25:56,319 --> 00:25:57,919 Happy. Whoo! 666 00:25:57,919 --> 00:25:59,159 Got there. 667 00:25:59,159 --> 00:26:00,719 HANNAH: You got this, Dot. 668 00:26:00,719 --> 00:26:02,199 Now that my pork is looking good, 669 00:26:02,199 --> 00:26:04,679 I'm starting with the parsnip puree 670 00:26:04,679 --> 00:26:07,959 followed by the perfect pork pieces. 671 00:26:07,959 --> 00:26:10,039 Oh, look at this. That's pretty. 672 00:26:10,039 --> 00:26:11,279 Somebody call Michelin. 673 00:26:12,519 --> 00:26:15,159 Some peach cheeks. 674 00:26:15,159 --> 00:26:18,439 Then I'm adding dollops of my peach ketchup, 675 00:26:18,439 --> 00:26:20,439 which is tasting great. 676 00:26:20,439 --> 00:26:23,199 I want it to look visually beautiful 677 00:26:23,199 --> 00:26:26,119 and something that you'd have in a restaurant. 678 00:26:26,119 --> 00:26:28,279 Looks stunning, Dot. 679 00:26:28,279 --> 00:26:29,639 Does it? Yeah. 680 00:26:29,639 --> 00:26:32,479 Yeah. Who do I think I am? 681 00:26:32,479 --> 00:26:33,719 CURTIS: Bring it home strong. 682 00:26:33,719 --> 00:26:35,639 You've just got two minutes to go. 683 00:26:35,639 --> 00:26:37,479 PAT: Let's go, guys. Keep pushing. 684 00:26:37,479 --> 00:26:38,799 Get it on a plate. 685 00:26:42,439 --> 00:26:44,199 That's a cute... I like Jack's plating. 686 00:26:46,839 --> 00:26:48,559 I pull my pork out of the air fryer. 687 00:26:48,559 --> 00:26:49,679 It's looking OK. 688 00:26:49,679 --> 00:26:51,839 It's not as crispy as I would like it to be, 689 00:26:51,839 --> 00:26:53,719 but I'm gonna have to run with it. 690 00:26:56,079 --> 00:26:58,719 I'm sitting my pork right on the apple puree. 691 00:26:58,719 --> 00:27:00,599 The juices are running down from the glaze. 692 00:27:00,599 --> 00:27:02,479 I'm feeling good. I'm really happy 693 00:27:02,479 --> 00:27:03,559 with the way it looks. 694 00:27:03,559 --> 00:27:05,079 I think it looks really beautiful. 695 00:27:05,079 --> 00:27:06,879 I just hope I've done enough to stay alive. 696 00:27:08,399 --> 00:27:10,679 With, like, two seconds left, 697 00:27:10,679 --> 00:27:13,199 I know I need a sauce on this dish. 698 00:27:13,199 --> 00:27:15,919 I'm not really happy with my puree 699 00:27:15,919 --> 00:27:17,159 and the pangrattato, 700 00:27:17,159 --> 00:27:19,119 I can totally see, 701 00:27:19,119 --> 00:27:21,599 is way too crispy. 702 00:27:22,559 --> 00:27:24,479 30 seconds! Come on! 703 00:27:24,479 --> 00:27:26,479 Come on, guys! Final push. 704 00:27:26,479 --> 00:27:30,839 But I feel like this pork chop is cooked, just. 705 00:27:30,839 --> 00:27:33,159 And I have to put the dish together 706 00:27:33,159 --> 00:27:35,439 so it goes on the plate. 707 00:27:35,439 --> 00:27:37,879 I think it's a bit of a touch-and-go situation. 708 00:27:39,799 --> 00:27:41,679 Time's up in ten... 709 00:27:41,679 --> 00:27:45,679 ALL: Nine, eight, seven, 710 00:27:45,679 --> 00:27:49,599 six, five, four, three, 711 00:27:49,599 --> 00:27:51,439 two, one. 712 00:27:51,439 --> 00:27:54,079 That's it, everybody! Yes! Well done, guys. 713 00:27:54,079 --> 00:27:55,359 Well done. 714 00:27:57,039 --> 00:27:59,599 How'd you go, brother? You alright? 715 00:27:59,599 --> 00:28:01,239 Looks beautiful, mate? How'd you go? 716 00:28:02,279 --> 00:28:03,719 Oh, hell yeah! Let's go. 717 00:28:03,719 --> 00:28:06,079 I like the little brushstroke there. 718 00:28:06,079 --> 00:28:07,919 You did your bun things as well. Nice. 719 00:28:07,919 --> 00:28:09,319 Yeah. I hope it's enough. 720 00:28:09,319 --> 00:28:10,759 I'm feeling really good. 721 00:28:10,759 --> 00:28:12,839 I think this is the dish that I had in mind. 722 00:28:12,839 --> 00:28:14,919 It's looking better than I thought as well, 723 00:28:14,919 --> 00:28:16,919 so, yeah, I'm...I'm happy. 724 00:28:18,559 --> 00:28:20,399 I feel like I started out this cook thinking, like, 725 00:28:20,399 --> 00:28:21,559 "I'm going to play it safe. 726 00:28:21,559 --> 00:28:23,839 "I'm gonna do something that I know really well. 727 00:28:23,839 --> 00:28:25,599 "But then I'm going to do all of these techniques 728 00:28:25,599 --> 00:28:27,119 "that I've never, ever done before, 729 00:28:27,119 --> 00:28:28,239 "and I'm gonna find out 730 00:28:28,239 --> 00:28:29,679 "that I need to do them along the cook." 731 00:28:29,679 --> 00:28:32,279 So, um, I think it's paid off. 732 00:28:32,279 --> 00:28:33,639 It's definitely a step up 733 00:28:33,639 --> 00:28:35,359 from when I've cooked this at home. 734 00:28:41,639 --> 00:28:45,079 ALYONA: After the cook finishes, everything hits you. 735 00:28:48,079 --> 00:28:50,799 I'm just looking at this plate and I'm realising 736 00:28:50,799 --> 00:28:54,399 it's just nowhere near to what I had in mind. 737 00:28:56,679 --> 00:28:59,319 (SIGHS TEARFULLY) 738 00:28:59,319 --> 00:29:00,399 You OK? 739 00:29:00,399 --> 00:29:01,879 I don't want to go home. 740 00:29:01,879 --> 00:29:04,199 I know. I don't want you to go home either. 741 00:29:04,199 --> 00:29:06,159 OK. What would I do without you? 742 00:29:06,159 --> 00:29:07,199 Mm. 743 00:29:18,919 --> 00:29:23,119 Today's elimination is all about celebrating pork. 744 00:29:23,119 --> 00:29:25,239 We'd love to taste your dish. 745 00:29:25,239 --> 00:29:27,119 Dot, come on down. 746 00:29:27,119 --> 00:29:29,239 (CHEERING AND APPLAUSE) 747 00:29:37,959 --> 00:29:39,919 Dot, what have you made? 748 00:29:39,919 --> 00:29:42,799 Today I've made pork and peaches. 749 00:29:42,799 --> 00:29:46,519 So on the bottom, there's a parsnip puree. 750 00:29:46,519 --> 00:29:49,239 I've taken the pork sirloin, 751 00:29:49,239 --> 00:29:50,999 wrapped that in prosciutto. 752 00:29:52,039 --> 00:29:54,639 And then I've made a peach ketchup 753 00:29:54,639 --> 00:29:56,559 and grilled peaches. 754 00:29:58,399 --> 00:30:00,319 Looks amazing, Dot. Yeah. Amazing. 755 00:30:00,319 --> 00:30:02,039 I love it when things look like a garden. 756 00:30:02,039 --> 00:30:04,279 You know, like it's naturally kind of sprouted like that. 757 00:30:04,279 --> 00:30:05,799 And that's what it looks like, so well done. 758 00:30:05,799 --> 00:30:07,359 Thank you. Let's ruin it. 759 00:30:07,359 --> 00:30:09,479 (LAUGHS) Hopefully it tastes good. 760 00:30:09,479 --> 00:30:11,279 Harvest the garden, please. 761 00:30:11,279 --> 00:30:13,279 (POH LAUGHS) 762 00:30:26,799 --> 00:30:29,799 Dot, it's always a risk when you cook 763 00:30:29,799 --> 00:30:31,519 a lean piece of pork like this, 764 00:30:31,519 --> 00:30:34,399 because if you overcook it ever so slightly, 765 00:30:34,399 --> 00:30:35,839 it'll become dry. 766 00:30:35,839 --> 00:30:38,999 If you undercook it, of course, that's an unpleasant experience. 767 00:30:38,999 --> 00:30:40,399 You've got to get it just right. 768 00:30:43,279 --> 00:30:44,919 And you did. 769 00:30:44,919 --> 00:30:47,719 The little charcuterie that you've wrapped around 770 00:30:47,719 --> 00:30:49,239 also adds a lot of flavour. 771 00:30:49,239 --> 00:30:52,439 And that ketchup that you've made is dynamite. 772 00:30:52,439 --> 00:30:56,759 It's a beautiful, beautiful combination with the pork. 773 00:30:56,759 --> 00:30:59,959 Cracking cooking. Like, cracking cooking. 774 00:30:59,959 --> 00:31:03,639 The pork was beautiful and medium, blushing pink. 775 00:31:03,639 --> 00:31:06,080 And then everything did what it needed to. 776 00:31:06,080 --> 00:31:08,120 You got richness from the puree. 777 00:31:08,120 --> 00:31:11,639 You got sweet and sourness from that ketchup. 778 00:31:11,639 --> 00:31:13,679 I would have no problems putting that dish 779 00:31:13,679 --> 00:31:15,999 on any of my menus. Well done. 780 00:31:15,999 --> 00:31:18,519 Dot, that was such a satisfying... 781 00:31:18,519 --> 00:31:21,599 (LAUGHS) ...plate of food to taste. 782 00:31:21,599 --> 00:31:24,919 You had quite a bit going on, but nothing felt superfluous. 783 00:31:24,919 --> 00:31:27,439 Well done. Thank you. 784 00:31:27,439 --> 00:31:29,279 Dangerous Dot! 785 00:31:29,279 --> 00:31:30,839 Wow! 786 00:31:30,839 --> 00:31:33,159 Who is she? Yeah, who are you? 787 00:31:33,159 --> 00:31:35,879 Well done, Dot. Amazing. Thank you. 788 00:31:35,879 --> 00:31:38,039 OK. Next one, please, Jackie. 789 00:31:38,039 --> 00:31:39,959 (APPLAUSE) 790 00:31:53,279 --> 00:31:55,239 Wow. What a display! 791 00:31:55,239 --> 00:31:57,319 What is it, please, Jackie? 792 00:31:57,319 --> 00:32:00,599 So, today I've made Rou Jia Mo. 793 00:32:00,599 --> 00:32:04,159 It's a pork belly with a pan-baked bun, 794 00:32:04,159 --> 00:32:07,479 fresh coriander, chillies, 795 00:32:07,479 --> 00:32:09,599 and a cucumber and apple pickle. 796 00:32:09,599 --> 00:32:11,199 Are you going to build for us? Yeah, yeah. 797 00:32:11,199 --> 00:32:12,399 I can serve it up. 798 00:32:12,399 --> 00:32:13,759 And I'm going to get all the herbs in there. 799 00:32:13,759 --> 00:32:16,719 JUDGES: Ah! Yeah. Yeah. 800 00:32:16,719 --> 00:32:18,359 This might make sense. Yeah. 801 00:32:18,359 --> 00:32:20,039 Oh, look at that. 802 00:32:22,279 --> 00:32:23,399 Jackie, I can see you 803 00:32:23,399 --> 00:32:25,439 doing this outside a football stadium. 804 00:32:25,439 --> 00:32:26,839 You'd have a line down the street... 805 00:32:26,839 --> 00:32:29,319 Yeah. That's true. ..just watching you do it. 806 00:32:29,319 --> 00:32:31,999 JACKIE: Street food vibe. This is fun. 807 00:32:35,799 --> 00:32:36,879 Thank you. 808 00:32:55,279 --> 00:32:57,079 It's lovely. 809 00:32:57,079 --> 00:32:58,879 It's fabulous, actually. 810 00:33:00,119 --> 00:33:02,879 Your pork is cooked perfectly. 811 00:33:02,879 --> 00:33:05,599 The way you've put everything together. 812 00:33:05,599 --> 00:33:07,399 The pickles are lovely. 813 00:33:07,399 --> 00:33:08,839 Um... 814 00:33:08,839 --> 00:33:10,959 And I love your bum! (SNICKERS) 815 00:33:10,959 --> 00:33:12,119 What? 816 00:33:13,719 --> 00:33:15,119 Why she's laughing? 817 00:33:15,119 --> 00:33:16,959 With an N. Yeah. 818 00:33:16,959 --> 00:33:18,639 Uh, the bread. Bread. I love your... 819 00:33:18,639 --> 00:33:21,279 I got it. I love your bread. 820 00:33:21,279 --> 00:33:23,879 Oh, my God, my wife is going to go crazy. 821 00:33:26,959 --> 00:33:28,919 Considering the amount of time you had to make it, 822 00:33:28,919 --> 00:33:31,799 I'm really shocked at how delicious that bread is. 823 00:33:31,799 --> 00:33:34,359 It really is just the perfect little vessel 824 00:33:34,359 --> 00:33:36,519 for such an unctuous, delicious, 825 00:33:36,519 --> 00:33:37,959 succulent mouthful of pork 826 00:33:37,959 --> 00:33:39,719 with all those little flavours. 827 00:33:39,719 --> 00:33:41,679 I think it's really clever. Well done. 828 00:33:41,679 --> 00:33:42,719 Thank you. 829 00:33:42,719 --> 00:33:45,959 I love it, Jackie, this is some of your best. 830 00:33:45,959 --> 00:33:48,679 The pork is so soft and tender. 831 00:33:48,679 --> 00:33:51,679 And not just the meaty flesh, the bits of fat as well. 832 00:33:51,679 --> 00:33:54,839 And I loved how it's absorbed all that soy saltiness. 833 00:33:54,839 --> 00:33:56,799 And the chilli just gives it a lift. 834 00:33:56,799 --> 00:33:58,919 POH: Well done, Jackie. Thanks, guys. 835 00:33:58,919 --> 00:34:00,719 (CHEERING AND APPLAUSE) 836 00:34:03,199 --> 00:34:05,159 We'd love to taste your dish, Emily. 837 00:34:05,159 --> 00:34:07,199 (APPLAUSE) MAN: Come on, Emily! 838 00:34:08,359 --> 00:34:10,919 EMILY: Um, so I made a char siu ramen. 839 00:34:10,919 --> 00:34:12,199 Like a shoyu base. 840 00:34:12,199 --> 00:34:13,439 So, yeah. 841 00:34:13,439 --> 00:34:15,599 Nice big, fat piece of pork belly. 842 00:34:15,599 --> 00:34:17,639 This is your best broth to date. 843 00:34:17,639 --> 00:34:19,319 You've really listened. 844 00:34:19,319 --> 00:34:20,759 It's seasoned perfectly. 845 00:34:20,759 --> 00:34:22,239 Once you eat it with the noodles, 846 00:34:22,239 --> 00:34:23,399 it's still really balanced. 847 00:34:23,399 --> 00:34:24,519 So well done. 848 00:34:24,519 --> 00:34:25,719 SOFIA: Casper. 849 00:34:25,719 --> 00:34:27,599 (APPLAUSE) 850 00:34:27,599 --> 00:34:29,559 I've made a ssam platter today. 851 00:34:29,559 --> 00:34:31,719 ANDY: Flat-out flavour across the board. 852 00:34:31,719 --> 00:34:34,039 All of your condiments are peaking. 853 00:34:34,039 --> 00:34:36,759 Like, I love this dish. I would pound it, 854 00:34:36,759 --> 00:34:38,759 like, whenever you put that in front of me. 855 00:34:38,759 --> 00:34:40,239 Thanks, Chef. 856 00:34:40,239 --> 00:34:42,519 We'd love to taste your dish next, Luke. 857 00:34:42,519 --> 00:34:44,159 LUKE: I've done crispy pork 858 00:34:44,159 --> 00:34:45,999 with a parsnip puree, 859 00:34:45,999 --> 00:34:47,559 some glazed apples, 860 00:34:47,559 --> 00:34:48,839 some charred fennel, 861 00:34:48,839 --> 00:34:50,359 and, like, a caramel. 862 00:34:50,359 --> 00:34:51,559 One of my favourite things in the world 863 00:34:51,559 --> 00:34:53,199 is roast pork and crackle. 864 00:34:53,199 --> 00:34:56,239 Your crackle has puffed really nicely, so I love it. 865 00:34:56,239 --> 00:34:58,199 Well done. Thanks. 866 00:35:00,239 --> 00:35:02,079 Next up, Vinnie! 867 00:35:02,079 --> 00:35:03,879 SOFIA: (SING-SONG) Looks like a schnitty. 868 00:35:03,879 --> 00:35:05,919 VINNIE: I've done a pork schnitty 869 00:35:05,919 --> 00:35:08,959 with an apple puree and bitter leaf salad. 870 00:35:10,159 --> 00:35:12,999 I think it's a risk to make a schnitzel. 871 00:35:12,999 --> 00:35:15,319 It's just become something that you find 872 00:35:15,319 --> 00:35:17,839 in every run-of-the-mill pub around Australia, 873 00:35:17,839 --> 00:35:19,359 but this is kind of next level. 874 00:35:19,359 --> 00:35:20,679 This is really next level. 875 00:35:20,679 --> 00:35:23,639 I love the attention to detail on the crumb. 876 00:35:23,639 --> 00:35:26,279 From the sourdough crumb to the panko, 877 00:35:26,279 --> 00:35:28,359 to the breadcrumb, to the sage. 878 00:35:28,359 --> 00:35:30,279 My schnitzel was cooked really good, 879 00:35:30,279 --> 00:35:31,959 and then you just didn't overcomplicate it, 880 00:35:31,959 --> 00:35:33,639 which I think was important. 881 00:35:33,639 --> 00:35:35,479 They're classics for a reason, mate. 882 00:35:35,479 --> 00:35:36,839 They're classics for a reason. 883 00:35:36,839 --> 00:35:38,879 It's 'cause they're so damn good. 884 00:35:38,879 --> 00:35:42,079 Vinnie, today's a celebration of pork, and this is probably 885 00:35:42,079 --> 00:35:43,439 the simplest way you can imagine. 886 00:35:43,439 --> 00:35:44,719 And you nailed it. 887 00:35:44,719 --> 00:35:46,759 I also really love that puree. 888 00:35:46,759 --> 00:35:48,439 Simple cooking done really well. 889 00:35:48,439 --> 00:35:50,439 Good job. Thank you very much. 890 00:35:50,439 --> 00:35:52,199 (APPLAUSE) 891 00:35:53,919 --> 00:35:56,639 The next dish belongs to Jack. 892 00:35:56,639 --> 00:35:57,999 (APPLAUSE) 893 00:36:00,319 --> 00:36:02,839 Walking my dish up to the judges, 894 00:36:02,839 --> 00:36:04,919 I'm feeling really nervous. 895 00:36:04,919 --> 00:36:06,359 I'm a little bit concerned 896 00:36:06,359 --> 00:36:08,399 that all of the pork skin isn't crispy. 897 00:36:08,399 --> 00:36:12,119 And I hope they think it all works together. 898 00:36:28,239 --> 00:36:30,319 SOFIA: Jack, what have you made? 899 00:36:30,319 --> 00:36:33,359 Today I've done a crispy skin pork belly 900 00:36:33,359 --> 00:36:35,679 with a pickled salad. 901 00:36:35,679 --> 00:36:37,239 I've done a glaze as well. 902 00:36:37,239 --> 00:36:39,079 And at the bottom, you'll find 903 00:36:39,079 --> 00:36:41,679 a roasted apple puree with Dijon mustard. 904 00:37:02,839 --> 00:37:04,359 I'm gonna start with the pork 905 00:37:04,359 --> 00:37:06,239 'cause that's what the challenge was all about. 906 00:37:06,239 --> 00:37:07,799 I didn't mind the cook on the flesh. 907 00:37:07,799 --> 00:37:09,879 For me, it's the crackling that I'm concerned about. 908 00:37:09,879 --> 00:37:12,559 The piece that I got, it hasn't even got crispy. 909 00:37:12,559 --> 00:37:15,439 It's just... It's quite rubbery. Yeah. 910 00:37:15,439 --> 00:37:17,399 Yeah. I feel like because you had 911 00:37:17,399 --> 00:37:19,119 so few things on the plate 912 00:37:19,119 --> 00:37:20,999 and they were fairly simple, 913 00:37:20,999 --> 00:37:23,959 you really had to nail the cohesion. 914 00:37:23,959 --> 00:37:26,999 So, there was the very Chinese-forward flavour profile 915 00:37:26,999 --> 00:37:28,119 of the pork. 916 00:37:28,119 --> 00:37:31,159 And then you had this fennel and orange and mustardy thing, 917 00:37:31,159 --> 00:37:32,959 which was, I guess, a bit Frenchy. 918 00:37:32,959 --> 00:37:34,159 And then I felt like 919 00:37:34,159 --> 00:37:36,319 when you threw the kimchi in as a bridge, 920 00:37:36,319 --> 00:37:39,039 it threw another kind of flavour profile into it. 921 00:37:39,039 --> 00:37:40,799 OK. Yeah... 922 00:37:40,799 --> 00:37:42,879 Yeah, I'm not sure if it's worked. 923 00:37:42,879 --> 00:37:43,959 Yeah, look, Jack, 924 00:37:43,959 --> 00:37:45,919 when you cook roast pork with crackling, 925 00:37:45,919 --> 00:37:48,239 what you want to do is either cook it really slow, 926 00:37:48,239 --> 00:37:49,759 and then for the last 30 minutes, 927 00:37:49,759 --> 00:37:50,959 crank the temperature. 928 00:37:50,959 --> 00:37:52,599 An air fryer is actually a great tool 929 00:37:52,599 --> 00:37:54,199 because it's a small cavity 930 00:37:54,199 --> 00:37:56,999 and you can blast hot air around it really quite quickly. 931 00:37:56,999 --> 00:37:59,879 I'm sure not your most successful cook, 932 00:37:59,879 --> 00:38:02,519 but you were on task. You worked really hard. 933 00:38:02,519 --> 00:38:03,839 I did really appreciate the way 934 00:38:03,839 --> 00:38:05,119 you moved around the kitchen today. 935 00:38:05,119 --> 00:38:07,439 Thanks, Curtis. Appreciate it. Thank you. 936 00:38:07,439 --> 00:38:09,959 Walking away from the judges, I feel pretty devastated. 937 00:38:09,959 --> 00:38:11,159 I'm just gonna have to wait and see 938 00:38:11,159 --> 00:38:12,199 where this lands me today. 939 00:38:12,199 --> 00:38:13,639 It's alright, mate. 940 00:38:15,999 --> 00:38:20,399 OK, the next one we want to try is Annabel. 941 00:38:20,399 --> 00:38:21,999 (APPLAUSE) 942 00:38:29,119 --> 00:38:31,039 Hi, Annabel. Hello, Poh. 943 00:38:33,119 --> 00:38:34,839 Annabel, what have you made? 944 00:38:34,839 --> 00:38:38,959 I have made a pork and fennel mini cavatelli 945 00:38:38,959 --> 00:38:42,439 with a pork crackling pangrattato. 946 00:38:42,439 --> 00:38:46,559 I used some pork shoulder. I used some mince. 947 00:38:46,559 --> 00:38:49,199 And then I also used some lard as well. 948 00:38:49,199 --> 00:38:51,159 So it's like a little ragu? 949 00:38:51,159 --> 00:38:54,439 I guess so. A quick ragu. Yeah. OK. 950 00:39:13,559 --> 00:39:15,039 You've done a really good job. 951 00:39:15,039 --> 00:39:16,719 I really like the flavour of the dish. 952 00:39:16,719 --> 00:39:17,959 I think it's nice. 953 00:39:17,959 --> 00:39:19,879 I think the cavatelli is really nicely cooked. 954 00:39:19,879 --> 00:39:21,599 It's got a nice bite to it 955 00:39:21,599 --> 00:39:23,679 and I love the little pork skin crumble. 956 00:39:23,679 --> 00:39:26,559 I think that it gives it a nice break up in the texture. 957 00:39:26,559 --> 00:39:29,319 It's nice and sweet. A bit of spice. 958 00:39:29,319 --> 00:39:30,959 Very well seasoned. 959 00:39:30,959 --> 00:39:33,079 The tomato is impeccable. 960 00:39:33,079 --> 00:39:35,279 Your pasta is great. 961 00:39:35,279 --> 00:39:36,719 I love the shape. 962 00:39:36,719 --> 00:39:38,719 Thank you, Annabel. 963 00:39:38,719 --> 00:39:39,879 It's hearty. 964 00:39:39,879 --> 00:39:43,359 It's, like, got so much deep, deep flavour in it. 965 00:39:43,359 --> 00:39:46,319 Um, sometimes you actually just have to look 966 00:39:46,319 --> 00:39:48,639 at what part of the shoulder you're putting through. 967 00:39:48,639 --> 00:39:50,839 So there was just a couple of pieces that I got 968 00:39:50,839 --> 00:39:53,399 that were a little bit gristly. I think you could have 969 00:39:53,399 --> 00:39:55,959 just tweaked a couple of things to make it that top tier worthy. 970 00:39:55,959 --> 00:39:58,639 Sorry, I hate gristle, so... Thank you. 971 00:39:58,639 --> 00:40:00,279 CURTIS: Well done, Annabel. 972 00:40:02,879 --> 00:40:04,599 Next up, Grace. 973 00:40:04,599 --> 00:40:06,999 GRACE: I've made my pork saltimbocca. 974 00:40:06,999 --> 00:40:08,599 SOFIA: Lovely moist pork. 975 00:40:08,599 --> 00:40:10,279 Ate so well together. 976 00:40:10,279 --> 00:40:13,079 I'd happily order this from restaurant. 977 00:40:13,079 --> 00:40:15,039 Petro. 978 00:40:15,039 --> 00:40:17,879 PETRO: I made some Mexican-inspired pork skewers 979 00:40:17,879 --> 00:40:19,479 with a pineapple salsa, 980 00:40:19,479 --> 00:40:22,319 white onion, and some tortillas. 981 00:40:22,319 --> 00:40:24,439 ANDY: The flavour on the skewers is delicious. 982 00:40:24,439 --> 00:40:26,599 You can taste the chillies. Really nice. 983 00:40:26,599 --> 00:40:28,079 Nice. Thank you. 984 00:40:28,079 --> 00:40:29,519 Aaron, you're next. 985 00:40:29,519 --> 00:40:31,719 I've made charred pork belly skewers 986 00:40:31,719 --> 00:40:33,359 with a red miso mustard 987 00:40:33,359 --> 00:40:34,719 and roast pepper sauce, 988 00:40:34,719 --> 00:40:36,879 and some pickled daikon and carrots. 989 00:40:36,879 --> 00:40:38,479 The flavour is fantastic, 990 00:40:38,479 --> 00:40:40,679 but I think the cook is a little uneven, 991 00:40:40,679 --> 00:40:43,079 just because, by nature of that cut. 992 00:40:43,079 --> 00:40:44,519 Yeah. 993 00:40:44,519 --> 00:40:47,239 OK. Next up please, Alyona. 994 00:40:47,239 --> 00:40:49,119 (APPLAUSE) 995 00:40:50,999 --> 00:40:53,159 She's burned her hand very seriously. 996 00:40:54,639 --> 00:40:56,439 (SIGHS) I just... 997 00:40:56,439 --> 00:40:59,279 Oh, I'm just kind of dreading this moment. 998 00:40:59,279 --> 00:41:02,439 I had a great concept in mind from my heritage 999 00:41:02,439 --> 00:41:05,079 and then the days when I lived in Scotland. 1000 00:41:05,079 --> 00:41:06,239 But this dish 1001 00:41:06,239 --> 00:41:09,999 is not really up to my standards. 1002 00:41:09,999 --> 00:41:12,359 I'm really hoping it's not going to send me home today. 1003 00:41:12,359 --> 00:41:13,639 I'm not ready to go. 1004 00:41:24,799 --> 00:41:26,799 Are you OK? Show...show us your hand. 1005 00:41:26,799 --> 00:41:28,799 Oh, it...it's fine. It's good. 1006 00:41:28,799 --> 00:41:30,919 (CHUCKLES) 1007 00:41:30,919 --> 00:41:32,999 I'm good. 1008 00:41:32,999 --> 00:41:34,919 Tell us, what is your dish? 1009 00:41:34,919 --> 00:41:39,919 It's a pan-seared pork chop with apple and fennel puree... 1010 00:41:41,439 --> 00:41:43,159 ..rhubarb relish 1011 00:41:43,159 --> 00:41:46,639 and some black pudding pangrattato. 1012 00:41:48,839 --> 00:41:50,919 It's a bit of a life story of mine, I guess, 1013 00:41:50,919 --> 00:41:52,199 on a plate. 1014 00:41:53,679 --> 00:41:55,319 I hope the flavours are there. 1015 00:41:55,319 --> 00:41:57,159 Like, I feel after I burnt myself, 1016 00:41:57,159 --> 00:41:59,039 I got a little bit flustered 1017 00:41:59,039 --> 00:42:02,239 and I wasn't really thinking that clearly. 1018 00:42:02,239 --> 00:42:06,519 It sounds like your dish did not go the way you planned. 1019 00:42:06,519 --> 00:42:08,319 Um, anyway, we're gonna test it. 1020 00:42:36,039 --> 00:42:38,599 Alyona, I really loved your ideas. 1021 00:42:38,599 --> 00:42:41,239 I loved the idea of the black pudding, 1022 00:42:41,239 --> 00:42:43,919 and I loved that it showed a little piece of your travels 1023 00:42:43,919 --> 00:42:45,159 and where you've lived. 1024 00:42:46,599 --> 00:42:49,359 I think the cook on the pork is really decent, 1025 00:42:49,359 --> 00:42:50,919 and the pork goes very well 1026 00:42:50,919 --> 00:42:52,959 with, you know, that fruitiness. 1027 00:42:54,559 --> 00:42:55,599 But I think 1028 00:42:55,599 --> 00:42:57,639 because you were missing the sauce, 1029 00:42:57,639 --> 00:42:59,639 maybe the ratios are a little bit out of whack, 1030 00:42:59,639 --> 00:43:02,239 'cause you thought maybe putting more of something 1031 00:43:02,239 --> 00:43:04,479 on there might help. I just wanted something 1032 00:43:04,479 --> 00:43:07,239 kind of a little more runnier and savoury 1033 00:43:07,239 --> 00:43:08,839 to knit it all together. 1034 00:43:10,879 --> 00:43:12,439 Your puree, it... 1035 00:43:12,439 --> 00:43:15,519 Yes, you've whizzed the absolute bejesus out of it. 1036 00:43:15,519 --> 00:43:18,479 So, you know, it's soft, but it's not smooth and silky. 1037 00:43:18,479 --> 00:43:20,839 It's still got those fibres in it. 1038 00:43:20,839 --> 00:43:22,679 And it's left me not loving your dish 1039 00:43:22,679 --> 00:43:25,119 as much as I wish I did. 1040 00:43:25,119 --> 00:43:26,999 Alyona, I can tell it was a stressed cook 1041 00:43:26,999 --> 00:43:28,959 because the rhubarb and the black pudding 1042 00:43:28,959 --> 00:43:30,319 to me is wonderful, 1043 00:43:30,319 --> 00:43:32,679 but to bring some moisture and some richness to the dish 1044 00:43:32,679 --> 00:43:34,879 would have really changed the way it ate. 1045 00:43:34,879 --> 00:43:37,559 They're small mistakes, so don't be super disheartened. 1046 00:43:37,559 --> 00:43:39,599 It's just a bummer that, on a day like today, 1047 00:43:39,599 --> 00:43:41,879 small mistakes can put you in jeopardy. 1048 00:43:41,879 --> 00:43:42,919 Thanks, Alyona. 1049 00:43:42,919 --> 00:43:44,879 (APPLAUSE) 1050 00:43:44,879 --> 00:43:47,439 Hearing everything that I already knew 1051 00:43:47,439 --> 00:43:49,599 what's wrong with the plate, 1052 00:43:49,599 --> 00:43:51,439 it's quite disheartening, 1053 00:43:51,439 --> 00:43:54,519 but I'm here to learn and grow. So... 1054 00:43:54,519 --> 00:43:57,159 ..I hope these are just lessons learned 1055 00:43:57,159 --> 00:43:59,559 moving forward into the competition. 1056 00:44:05,039 --> 00:44:08,159 The standard in this kitchen is really amazing, 1057 00:44:08,159 --> 00:44:10,759 and I know that you're not all the way towards the end, 1058 00:44:10,759 --> 00:44:12,759 which is when the standard normally gets there. 1059 00:44:12,759 --> 00:44:14,959 So I can't wait to see what you guys are cooking 1060 00:44:14,959 --> 00:44:16,999 towards the end of this competition. 1061 00:44:16,999 --> 00:44:18,519 Well done, guys. Good job. 1062 00:44:18,519 --> 00:44:20,639 Mate, it's always good having you here, 1063 00:44:20,639 --> 00:44:22,359 and it was an absolute treat this time. 1064 00:44:22,359 --> 00:44:23,959 Give it up for Curtis Stone. 1065 00:44:23,959 --> 00:44:26,399 (CHEERING AND APPLAUSE) 1066 00:44:31,679 --> 00:44:33,679 We asked you to take 1067 00:44:33,679 --> 00:44:36,119 the versatile and succulent flavours of pork 1068 00:44:36,119 --> 00:44:39,279 and create a dish worthy of keeping you 1069 00:44:39,279 --> 00:44:40,599 in the competition. 1070 00:44:40,599 --> 00:44:43,599 There were some incredible dishes today, 1071 00:44:43,599 --> 00:44:46,679 but there was one dish... 1072 00:44:47,679 --> 00:44:49,799 ..who really stole the limelight. 1073 00:44:50,879 --> 00:44:55,359 Dot, your pork and peaches were fabulous. 1074 00:44:55,359 --> 00:44:58,239 Keep cooking like this and you will be unstoppable. 1075 00:44:58,239 --> 00:45:00,279 (CHEERING AND APPLAUSE) 1076 00:45:09,399 --> 00:45:10,959 Now to the not-so-great news. 1077 00:45:12,679 --> 00:45:14,319 Among the hits... 1078 00:45:15,719 --> 00:45:17,479 ..there were also some misses. 1079 00:45:18,919 --> 00:45:21,079 If I call your name, please step forward. 1080 00:45:23,519 --> 00:45:24,839 Jack. 1081 00:45:31,119 --> 00:45:32,719 Jack, your dish felt disjointed. 1082 00:45:34,319 --> 00:45:36,439 The concept and flavours were clashing 1083 00:45:36,439 --> 00:45:40,079 and the pork was inconsistently cooked. 1084 00:45:42,719 --> 00:45:43,959 Alyona. 1085 00:45:52,119 --> 00:45:55,319 The grainy textures of your purees, 1086 00:45:55,319 --> 00:45:56,959 combined with the lack of sauce, 1087 00:45:56,959 --> 00:45:59,239 didn't work as well as you intended. 1088 00:46:02,039 --> 00:46:06,679 But ultimately, the challenge was about celebrating pork. 1089 00:46:10,079 --> 00:46:12,519 So, sadly, the cook we are sending home... 1090 00:46:15,159 --> 00:46:16,439 ..is 1091 00:46:16,439 --> 00:46:17,719 ..Jack. 1092 00:46:24,799 --> 00:46:28,239 Jack, it's been really great having you in the competition. 1093 00:46:28,239 --> 00:46:30,559 I've had such an amazing time. 1094 00:46:30,559 --> 00:46:32,079 It's been so surreal 1095 00:46:32,079 --> 00:46:34,399 to cook for all you beautiful people. 1096 00:46:34,399 --> 00:46:36,719 I've met some lifelong friends. 1097 00:46:36,719 --> 00:46:37,879 Um... 1098 00:46:37,879 --> 00:46:40,439 I've learned so much about food and different cultures, 1099 00:46:40,439 --> 00:46:41,959 and I just want to keep on learning. 1100 00:46:41,959 --> 00:46:45,079 Enthusiasm and curiosity can get you so, so far. 1101 00:46:45,079 --> 00:46:46,599 So keep that with you. 1102 00:46:46,599 --> 00:46:48,079 Thank, Sof. 1103 00:46:48,079 --> 00:46:51,519 But for now, Jack, it's time to say goodbye. 1104 00:46:51,519 --> 00:46:52,999 (APPLAUSE) 1105 00:46:52,999 --> 00:46:54,359 MAN: Well done, Jack. Thanks. 1106 00:46:55,559 --> 00:46:57,039 Well done, mate. Thank you. 1107 00:46:57,039 --> 00:46:58,759 Take care. Bye, Jack. 1108 00:46:58,759 --> 00:47:00,039 See you, mate. 1109 00:47:00,039 --> 00:47:02,199 (MUFFLED SPEECH) 1110 00:47:02,199 --> 00:47:03,479 I'm really proud of myself 1111 00:47:03,479 --> 00:47:06,719 to make it to the top 14 of MasterChef Australia. 1112 00:47:06,719 --> 00:47:08,279 To even be wearing one of these aprons 1113 00:47:08,279 --> 00:47:09,599 is such an honour. 1114 00:47:09,599 --> 00:47:11,759 You've got a great future, you know that. Keep going. 1115 00:47:11,759 --> 00:47:13,439 Yeah? Keep on doing it. Appreciate it. 1116 00:47:13,439 --> 00:47:15,599 I just feel like I've gained so much from this experience. 1117 00:47:15,599 --> 00:47:17,959 I'm walking out of these doors a better man... 1118 00:47:17,959 --> 00:47:19,319 (CHUCKLES) 1119 00:47:19,319 --> 00:47:21,479 (BOTH GRUNT AND LAUGH) 1120 00:47:21,479 --> 00:47:23,879 I need to go to a chiropractor, mate. 1121 00:47:23,879 --> 00:47:25,119 ..with lifelong friends 1122 00:47:25,119 --> 00:47:27,119 and memories that will last a lifetime. 1123 00:47:28,239 --> 00:47:30,359 Give it up for, Jack, everybody. 1124 00:47:30,359 --> 00:47:32,239 (WILD CHEERING AND APPLAUSE) 1125 00:47:39,879 --> 00:47:41,559 ANNOUNCER: Tomorrow night... 1126 00:47:41,559 --> 00:47:43,879 If there's one thing Aussies truly love, 1127 00:47:43,879 --> 00:47:45,799 it's a great comeback story. 1128 00:47:45,799 --> 00:47:47,479 (ALL SCREAM) 1129 00:47:47,479 --> 00:47:49,079 ANDY: Welcome back, everybody. 1130 00:47:50,799 --> 00:47:53,239 ..they're back for redemption. 1131 00:47:53,239 --> 00:47:54,959 There's still so many dishes I wanna cook, 1132 00:47:54,959 --> 00:47:57,519 so I really hope I'll get my apron back today. 1133 00:47:57,519 --> 00:48:01,439 They'll raise the bar higher than ever before. 1134 00:48:01,439 --> 00:48:04,239 (GASPS) Whoa, girl! 1135 00:48:04,239 --> 00:48:08,159 ..to win their place back in the competition. 1136 00:48:08,159 --> 00:48:11,239 If I want a real shot at that apron today, 1137 00:48:11,239 --> 00:48:12,799 I probably do have to do something 1138 00:48:12,799 --> 00:48:14,079 a little bit crazy. 1139 00:48:14,079 --> 00:48:16,239 Oh, what the hell?! I don't know what it is. 1140 00:48:16,239 --> 00:48:18,239 Captions by Red Bee Media