1 00:00:04,040 --> 00:00:05,880 WOMAN: Can't wait for this mystery box. 2 00:00:05,880 --> 00:00:06,920 SNEZ: Yeah, I know. 3 00:00:06,920 --> 00:00:09,280 WOMAN: I feel like it's going to be a good one. 4 00:00:09,280 --> 00:00:11,240 I'm keen. I'm keen as a bean. 5 00:00:11,240 --> 00:00:13,280 MAN: What's Monday mystery box going to bring us, eh? 6 00:00:13,280 --> 00:00:15,280 JAMIE: Oh, yeah! Bring it on! 7 00:00:15,280 --> 00:00:18,160 Alright, let's go. 8 00:00:18,160 --> 00:00:19,720 Ooh! 9 00:00:22,760 --> 00:00:24,800 Here we go, everybody! 10 00:00:24,800 --> 00:00:25,960 Ooh, are they here? 11 00:00:27,280 --> 00:00:29,840 Find your spot behind the box. Let's do this. 12 00:00:29,840 --> 00:00:31,600 Let's go together, Snez. Yes. (LAUGHS) 13 00:00:32,800 --> 00:00:34,720 Hey. 14 00:00:34,720 --> 00:00:37,440 Who doesn't love a mystery box, eh? 15 00:00:39,160 --> 00:00:42,440 The best way to start a new week. Or is it? 16 00:00:43,800 --> 00:00:47,240 Rhi-Rhi, if you had to use one word to describe mystery boxes, 17 00:00:47,240 --> 00:00:48,400 what would it be? 18 00:00:48,400 --> 00:00:49,640 Love! 19 00:00:49,640 --> 00:00:50,640 Oh! 20 00:00:50,640 --> 00:00:52,240 I love mystery boxes. 21 00:00:52,240 --> 00:00:53,560 Not knowing what's coming up 22 00:00:53,560 --> 00:00:55,560 and the variety of, maybe, ingredients 23 00:00:55,560 --> 00:00:57,080 that I don't get to cook with. 24 00:00:57,080 --> 00:01:02,080 So I love just having that unknown in this little box. 25 00:01:02,080 --> 00:01:04,000 That's my definition of anxiety. 26 00:01:04,000 --> 00:01:05,080 (LAUGHTER) 27 00:01:08,040 --> 00:01:10,320 Audra, are you a fan of mystery boxes? 28 00:01:10,320 --> 00:01:13,600 Um, I often tell my husband I don't like surprises, 29 00:01:13,600 --> 00:01:16,560 so, uh...no. 30 00:01:16,560 --> 00:01:18,240 No! (BOTH LAUGH) 31 00:01:18,240 --> 00:01:20,760 I like to know what I'm doing... 32 00:01:20,760 --> 00:01:23,240 (WHISPERS) Same! ..most of the time. 33 00:01:23,240 --> 00:01:26,440 Life's a mystery as it is, we don't need any more. 34 00:01:27,720 --> 00:01:28,760 Well, if there's one thing 35 00:01:28,760 --> 00:01:30,920 that you can count on in this kitchen, 36 00:01:30,920 --> 00:01:32,520 it's never knowing what's around the corner - 37 00:01:32,520 --> 00:01:33,800 sorry, Audra - 38 00:01:33,800 --> 00:01:37,240 especially in a mystery box, right? 39 00:01:37,240 --> 00:01:40,520 They may look like ordinary boxes in front of you, 40 00:01:40,520 --> 00:01:43,160 but there is more than meets the eye. 41 00:01:44,920 --> 00:01:47,720 Instead of lifting your lids today, 42 00:01:47,720 --> 00:01:49,520 you'll be unwrapping them. 43 00:01:54,720 --> 00:01:57,760 On the count of three, unwrap your box. 44 00:01:59,360 --> 00:02:01,000 One, two, three! 45 00:02:05,880 --> 00:02:08,000 Ah! 46 00:02:08,000 --> 00:02:09,000 CONTESTANTS: Ooh! 47 00:02:10,440 --> 00:02:11,880 LAURA: Oh, so cool. JIMMY: Wow! 48 00:02:13,360 --> 00:02:15,240 SAMIRA: Oh! (LAUGHS) 49 00:02:16,720 --> 00:02:18,960 Oh, my God, Christmas has definitely come early. 50 00:02:18,960 --> 00:02:21,400 The mystery box is a present wrapped for us. 51 00:02:21,400 --> 00:02:23,480 Like, this is a really cool little twist 52 00:02:23,480 --> 00:02:24,960 for mystery box. 53 00:02:24,960 --> 00:02:26,080 Ah! That's epic. 54 00:02:26,080 --> 00:02:27,840 That's so cool. 55 00:02:27,840 --> 00:02:31,080 Are there any of those people here that save wrapping paper? 56 00:02:31,080 --> 00:02:33,640 It's not me. Yeah! Guilty. 57 00:02:33,640 --> 00:02:35,600 Ha-ha! You are? (LAUGHS) Guilty! 58 00:02:40,320 --> 00:02:42,720 SNEZ: Is there something underneath? SARAH: I don't think so, no. 59 00:02:42,720 --> 00:02:44,080 Believe it or not, 60 00:02:44,080 --> 00:02:47,040 those are actually ingredients wrapped around your boxes. 61 00:02:47,040 --> 00:02:48,040 Wow! 62 00:02:49,840 --> 00:02:51,600 Very cool. Oh. 63 00:02:51,600 --> 00:02:55,320 Well, what you're actually looking at there is paperbark... 64 00:02:56,480 --> 00:03:00,640 ..vine leaf, lotus leaf, pandan, 65 00:03:00,640 --> 00:03:02,560 corn husk... Ooh. 66 00:03:02,560 --> 00:03:04,360 ..cabbage, 67 00:03:04,360 --> 00:03:07,280 betel leaf, banana leaf 68 00:03:07,280 --> 00:03:10,720 and parchment paper, of course, for en papillote. 69 00:03:11,920 --> 00:03:14,440 SNEZ: Oh, maybe we get to wrap something in something. 70 00:03:14,440 --> 00:03:16,200 JIMMY: Asians love a good wrap. 71 00:03:16,200 --> 00:03:18,360 We have san choy baos, we've got spring rolls. 72 00:03:18,360 --> 00:03:20,280 You know, it's just one of those things. 73 00:03:20,280 --> 00:03:21,320 It's a great way to eat. 74 00:03:21,320 --> 00:03:23,680 I'm really excited about this. 75 00:03:23,680 --> 00:03:26,040 DEPINDER: No wonder it was wrapped. Yeah, yeah, yeah! 76 00:03:26,040 --> 00:03:27,840 (LAUGHS) Duh! 77 00:03:27,840 --> 00:03:31,520 Today, you need to bring us a delicious dish 78 00:03:31,520 --> 00:03:35,240 that includes an element that's been wrapped up in one of these. 79 00:03:36,440 --> 00:03:38,000 Food is a gift. 80 00:03:38,000 --> 00:03:40,280 We want to feel excited when we unwrap it. 81 00:03:41,640 --> 00:03:43,840 You'll have 75 minutes. 82 00:03:43,840 --> 00:03:45,600 The garden is open, 83 00:03:45,600 --> 00:03:49,280 and your wraps will be waiting for you in the pantry, 84 00:03:49,280 --> 00:03:52,360 which is also open for business. 85 00:03:52,360 --> 00:03:53,840 (MUTED CHEERING) 86 00:03:53,840 --> 00:03:56,000 (LAUGHTER) 87 00:03:56,000 --> 00:03:59,320 The cooks who bring us the bottom four dishes will fall 88 00:03:59,320 --> 00:04:00,800 into tomorrow's pressure test... 89 00:04:02,440 --> 00:04:05,320 ..where someone will be going home. 90 00:04:05,320 --> 00:04:06,760 If you don't want your time 91 00:04:06,760 --> 00:04:09,240 in the MasterChef kitchen to be wrapped... 92 00:04:09,240 --> 00:04:10,280 Oh, that's a good one. 93 00:04:10,280 --> 00:04:11,680 ..game faces on. 94 00:04:13,240 --> 00:04:14,240 Ba-boom, boom. 95 00:04:16,160 --> 00:04:17,480 Let's do this. 96 00:04:17,480 --> 00:04:19,440 Your time... 97 00:04:19,440 --> 00:04:21,480 ..starts now! ANDY: Yeah! 98 00:04:21,480 --> 00:04:23,480 Yes! RUE: Oh! 99 00:04:23,480 --> 00:04:25,320 (LAUGHTER) 100 00:04:26,320 --> 00:04:27,760 WOMAN: Oh, my God, it's, like, chaos. 101 00:04:30,240 --> 00:04:32,320 WOMAN: I'm having a really hard time here. 102 00:04:37,400 --> 00:04:40,000 Couple of limes. Here we go. 103 00:04:41,480 --> 00:04:42,560 Plenty of chilli. 104 00:04:43,640 --> 00:04:46,520 The cabbage is looking so good! 105 00:04:47,800 --> 00:04:50,240 There's so many different leaves and wrappings to choose from. 106 00:04:50,240 --> 00:04:51,680 Oh, yeah. 107 00:04:51,680 --> 00:04:55,440 There's banana leaf, vine leaf, baking paper. 108 00:04:55,440 --> 00:04:57,440 I can't even name them all, there's that many. 109 00:04:57,440 --> 00:05:00,880 BEN: Might help if I got some of these, eh? 110 00:05:00,880 --> 00:05:03,760 But for me, it's the paperbark. It's so me. 111 00:05:03,760 --> 00:05:06,160 I love when food is cooked in paperbark. 112 00:05:06,160 --> 00:05:08,320 It's got that beautiful native Australian flavour 113 00:05:08,320 --> 00:05:10,400 and it's just my style of food completely. 114 00:05:13,320 --> 00:05:15,320 I'm going to use the paperbark from the mystery box, 115 00:05:15,320 --> 00:05:18,000 and I'm going to make a coral trout, 116 00:05:18,000 --> 00:05:20,920 that will be steamed inside the paperbark, 117 00:05:20,920 --> 00:05:23,280 a beautiful, like, reduction of some mussels and pipis 118 00:05:23,280 --> 00:05:24,560 to make like a sauce, 119 00:05:24,560 --> 00:05:26,440 and then lots of little native ingredients. 120 00:05:27,840 --> 00:05:30,240 I love cooking with native Australian ingredients. 121 00:05:30,240 --> 00:05:33,960 When I first left MasterChef, way, way, way long ago, 122 00:05:33,960 --> 00:05:35,160 I started working at Arrana 123 00:05:35,160 --> 00:05:38,280 and that whole restaurant was about native Australian ingredients. 124 00:05:38,280 --> 00:05:41,360 And so I just fell in love instantly with this whole different, 125 00:05:41,360 --> 00:05:42,880 diverse culture of food. 126 00:05:43,960 --> 00:05:46,080 That smells nice. 127 00:05:46,080 --> 00:05:50,200 So, native Australian ingredients are known to be quite rough and rigid. 128 00:05:50,200 --> 00:05:51,400 They're really acidic, 129 00:05:51,400 --> 00:05:53,200 they can be really tart. 130 00:05:53,200 --> 00:05:55,040 So, it's choosing the right ones, using the restraint, 131 00:05:55,040 --> 00:05:57,600 but also really highlighting ingredients 132 00:05:57,600 --> 00:05:59,080 that would go with coral trout. 133 00:05:59,080 --> 00:06:01,760 I know these flavours. I know how to put up really good food. 134 00:06:01,760 --> 00:06:03,720 I just need to make sure it's super tasty. 135 00:06:09,080 --> 00:06:10,640 RUE: Whoa! Hello. 136 00:06:10,640 --> 00:06:13,520 Got a big enough fish, there, darl? (LAUGHS) 137 00:06:13,520 --> 00:06:17,800 Today, I am using the parchment paper. 138 00:06:17,800 --> 00:06:19,040 I'm doing en papillote, 139 00:06:19,040 --> 00:06:21,560 which is pretty much like a fish parcel. 140 00:06:21,560 --> 00:06:25,800 I am doing a steamed barramundi with a fishbone sauce 141 00:06:25,800 --> 00:06:28,160 inspired by a bouillabaisse. 142 00:06:28,160 --> 00:06:29,840 I start filleting my fish 143 00:06:29,840 --> 00:06:31,720 because I need the bones to make the sauce 144 00:06:31,720 --> 00:06:33,480 but good Lord... 145 00:06:33,480 --> 00:06:36,360 This is the biggest fish I've ever had to cut. 146 00:06:38,240 --> 00:06:40,320 ..this barramundi is about half of me. 147 00:06:41,800 --> 00:06:43,760 Oh, my gosh! 148 00:06:43,760 --> 00:06:46,840 Once I finish this, the rest is easy, 149 00:06:46,840 --> 00:06:47,880 but good Lord! 150 00:06:53,680 --> 00:06:54,720 SNEZ: Let's swap. Swap ya. 151 00:06:54,720 --> 00:06:56,360 You alright? Good job. Yeah. 152 00:06:59,560 --> 00:07:00,760 Uh, Jean-Christophe, first of all, 153 00:07:00,760 --> 00:07:02,680 thank you so much for staying up all night 154 00:07:02,680 --> 00:07:04,080 and wrapping those boxes. (LAUGHTER) 155 00:07:04,080 --> 00:07:07,240 That was... We really appreciate it. It was a pleasure! (LAUGHS) 156 00:07:07,240 --> 00:07:09,880 And all that hard work, I guarantee, 157 00:07:09,880 --> 00:07:12,080 is going to create some amazing dishes 158 00:07:12,080 --> 00:07:14,360 because there's nine ingredients there 159 00:07:14,360 --> 00:07:16,280 that are wrapping that mystery box. 160 00:07:16,280 --> 00:07:19,000 Will they wrap one element of their dish? 161 00:07:19,000 --> 00:07:21,960 Will their whole dish be wrapped? It's going to be interesting. 162 00:07:21,960 --> 00:07:23,520 And there's also a trip hazard, as well, 163 00:07:23,520 --> 00:07:25,160 because you wrap something, 164 00:07:25,160 --> 00:07:27,680 you put it in the oven or put it over the fire, 165 00:07:27,680 --> 00:07:29,480 you don't really know what's going on inside. 166 00:07:29,480 --> 00:07:30,520 Yeah. 167 00:07:30,520 --> 00:07:32,360 Yeah, and I think because we have given them 168 00:07:32,360 --> 00:07:33,760 so much free reign here, 169 00:07:33,760 --> 00:07:36,360 I really do want to see that creativity. 170 00:07:36,360 --> 00:07:39,240 We want them to absolutely go for gold today. 171 00:07:39,240 --> 00:07:42,280 But the sad fact is we are looking for those four bottom dishes 172 00:07:42,280 --> 00:07:43,720 to go into the pressure test. 173 00:07:43,720 --> 00:07:44,880 That's right, yeah. 174 00:07:50,760 --> 00:07:51,960 Behind. 175 00:07:54,200 --> 00:07:56,520 Jamie, you are going like the clappers, mate. 176 00:07:56,520 --> 00:07:57,600 Yeah, mate. Um... 177 00:07:57,600 --> 00:07:59,360 What are you making? I'm sensing tamales. 178 00:07:59,360 --> 00:08:01,200 We are making tamales oaxaquenos. 179 00:08:01,200 --> 00:08:03,960 So, instead of using corn husks, we're using banana leaves. 180 00:08:03,960 --> 00:08:05,040 Wow! 181 00:08:05,040 --> 00:08:07,520 So, it's like a beautiful, soft corn pudding 182 00:08:07,520 --> 00:08:11,000 that's stuffed with a rich, intense pulled chicken 183 00:08:11,000 --> 00:08:14,080 that's flavoured with all of the beautiful dried chillies 184 00:08:14,080 --> 00:08:15,400 that you get from Mexico. 185 00:08:15,400 --> 00:08:17,880 Tamales is something that you have, like, a whole family around 186 00:08:17,880 --> 00:08:19,840 and you make heaps and heaps and heaps of them 187 00:08:19,840 --> 00:08:22,000 and it takes all day... Not 75 minutes. 188 00:08:22,000 --> 00:08:23,400 Not 75 minutes 189 00:08:23,400 --> 00:08:25,160 but this is trying to push as hard as I can. 190 00:08:32,560 --> 00:08:36,600 Today, I am making tempura betel leaves 191 00:08:36,600 --> 00:08:39,960 with chicken cooked in lotus leaf. 192 00:08:39,960 --> 00:08:42,480 This is a really beautiful leaf to use. 193 00:08:42,480 --> 00:08:45,680 It adds a really fragrant element to the chicken. 194 00:08:48,080 --> 00:08:49,440 JEAN-CRISTOPHE: Salaam alaikum. 195 00:08:49,440 --> 00:08:51,560 SAMIRA: Wa alaikum salaam. How are you? 196 00:08:51,560 --> 00:08:53,400 Very good, thank you. Are you OK with your dish today? 197 00:08:53,400 --> 00:08:55,360 Yes, I hopefully will be. 198 00:08:56,480 --> 00:08:59,320 Today, I am making mahshi. 199 00:08:59,320 --> 00:09:04,040 So, I'm going to make Egyptian-style stuffed and rolled cabbage leaves. 200 00:09:04,040 --> 00:09:06,200 I don't want to be in the bottom four today, 201 00:09:06,200 --> 00:09:10,200 so I'm really hoping the Egyptian recipes pull through today. 202 00:09:12,120 --> 00:09:14,920 Ah, look at that clock, crew! You've only got an hour to go! 203 00:09:14,920 --> 00:09:16,000 SOFIA: Let's go. 204 00:09:28,160 --> 00:09:29,360 Nice! There we go. 205 00:09:29,360 --> 00:09:31,720 As soon as I revealed that mystery box, 206 00:09:31,720 --> 00:09:33,920 it was like a punch in the back of the head, 207 00:09:33,920 --> 00:09:35,800 "You're doing dolmades today!" 208 00:09:35,800 --> 00:09:37,880 I'm so excited today because I've got the chance 209 00:09:37,880 --> 00:09:39,640 to make dolmades again in this kitchen. 210 00:09:39,640 --> 00:09:41,600 I made them last time and I stuffed it up, 211 00:09:41,600 --> 00:09:42,960 so this time it's redemption. 212 00:09:44,600 --> 00:09:47,480 The last time I made dolmades in the MasterChef kitchen, 213 00:09:47,480 --> 00:09:49,320 we had 60 minutes to cook 214 00:09:49,320 --> 00:09:51,400 and that was not enough time. 215 00:09:51,400 --> 00:09:53,640 JOCK: The rice isn't cooked. Yeah. 216 00:09:53,640 --> 00:09:55,800 The vine leaves haven't cooked down. 217 00:09:55,800 --> 00:09:57,000 They just needed more time, man. 218 00:10:00,200 --> 00:10:02,400 Mum was great, you know, she reacted fine, 219 00:10:02,400 --> 00:10:04,000 but my dad was another story. 220 00:10:04,000 --> 00:10:06,320 He was very disappointed in me and he was like. 221 00:10:06,320 --> 00:10:08,960 (IMITATES DAD) "I can't believe you cooked dolmades 222 00:10:08,960 --> 00:10:11,760 "on the show and you didn't even cook them properly." 223 00:10:11,760 --> 00:10:13,720 Hopefully, this time, redemption. 224 00:10:13,720 --> 00:10:16,360 I've got to make sure I get these dolmades cooking 225 00:10:16,360 --> 00:10:18,560 as soon as I can because they need a lot of time. 226 00:10:18,560 --> 00:10:20,320 So, yeah, pressure's on. 227 00:10:22,000 --> 00:10:23,520 Normally when you're cooking dolmades, 228 00:10:23,520 --> 00:10:25,920 it's between 45 and 60 minutes in a pot. 229 00:10:25,920 --> 00:10:28,880 But today, I don't have the time for that 230 00:10:28,880 --> 00:10:30,200 and I need to use a pressure cooker. 231 00:10:33,920 --> 00:10:35,760 WOMAN: Just do cute, tiny ones. 232 00:10:35,760 --> 00:10:36,960 Theo! Hello, Theo! 233 00:10:36,960 --> 00:10:38,000 Hello! Let me guess! 234 00:10:38,000 --> 00:10:39,520 You have to be doing dolmades. 235 00:10:39,520 --> 00:10:41,920 Actually, yes, I am. (LAUGHTER) 236 00:10:41,920 --> 00:10:43,640 But this is quite rare for me. 237 00:10:43,640 --> 00:10:45,440 I've never done them in the pressure cooker, so... 238 00:10:45,440 --> 00:10:47,960 Mm. ..I don't really know what's going to happen in there. 239 00:10:47,960 --> 00:10:49,120 Oh, wow. Yeah. 240 00:10:49,120 --> 00:10:51,080 I'm hoping that it will come out alright. 241 00:10:51,080 --> 00:10:53,800 The thing that stresses me out about using that is, 242 00:10:53,800 --> 00:10:55,640 because it's such volatile heat, 243 00:10:55,640 --> 00:10:57,840 might the whole thing just fall apart under the pressure? 244 00:10:57,840 --> 00:10:59,040 Yeah, that's... 245 00:11:02,440 --> 00:11:04,720 I mean, I've stuffed this up once, 246 00:11:04,720 --> 00:11:06,440 to stuff it up a second time, 247 00:11:06,440 --> 00:11:08,200 is my mum going to forgive me again? 248 00:11:08,200 --> 00:11:09,360 I don't think so. 249 00:11:24,480 --> 00:11:26,240 Cabbage is taking whole of my bench. 250 00:11:32,880 --> 00:11:34,800 RUE: Oh, my gosh. 251 00:11:34,800 --> 00:11:37,440 I'm never touching a barramundi again. 252 00:11:39,280 --> 00:11:40,640 JIMMY: Hey, have you got some salt here? 253 00:11:40,640 --> 00:11:42,880 DARRSH: Yeah. Thank you. 254 00:11:42,880 --> 00:11:44,680 You've got some there, though. 255 00:11:44,680 --> 00:11:45,960 Oh, did I? Oh! (LAUGHS) 256 00:11:45,960 --> 00:11:49,360 I just wanted yours. (LAUGHS) Yeah, mine's better! 257 00:11:49,360 --> 00:11:51,200 Today's challenge is all about 258 00:11:51,200 --> 00:11:53,280 creating something that is wrapped. 259 00:11:53,280 --> 00:11:56,480 Today, we have otak, which is one of my absolute favourite things. 260 00:11:56,480 --> 00:11:59,480 Otak is almost like the bacon of South-East Asia. 261 00:11:59,480 --> 00:12:01,440 It's something that's savoury that you usually have 262 00:12:01,440 --> 00:12:03,480 either with your breakfast or lunch, you know. 263 00:12:03,480 --> 00:12:05,320 Traditionally, it's like a fish paste 264 00:12:05,320 --> 00:12:07,720 that's wrapped in banana leaf. 265 00:12:07,720 --> 00:12:09,640 One of the things that is going to be the key 266 00:12:09,640 --> 00:12:11,600 is to make a really lovely rempah. 267 00:12:11,600 --> 00:12:13,080 Rempah is basically a spice paste, 268 00:12:13,080 --> 00:12:15,160 so you do need to sort of blitz that up. 269 00:12:15,160 --> 00:12:18,960 You do, sort of, adjust your different levels of chilli, 270 00:12:18,960 --> 00:12:20,800 but you need to actually cook that down, 271 00:12:20,800 --> 00:12:23,440 so it's got that really lovely richness to it. 272 00:12:23,440 --> 00:12:24,760 I'm going to blitz it in that. 273 00:12:26,800 --> 00:12:28,360 Oh, how's our timing? Jimmy? 274 00:12:28,360 --> 00:12:29,840 Hi, how are you? Very good. 275 00:12:29,840 --> 00:12:31,520 You're in your happy place, aren't you, Jimmy? 276 00:12:31,520 --> 00:12:33,120 I'm in my happy place today. What are you making? 277 00:12:33,120 --> 00:12:35,280 Today, it's something that I really love. 278 00:12:35,280 --> 00:12:36,520 It's called otak. 279 00:12:36,520 --> 00:12:38,360 And what's the perfect otak? What is the texture? 280 00:12:38,360 --> 00:12:39,720 The perfect otak, to me, 281 00:12:39,720 --> 00:12:41,160 it has to be like a lovely soft mousse, 282 00:12:41,160 --> 00:12:42,600 but I'm going to texture it up, 283 00:12:42,600 --> 00:12:44,040 so what I'm going to do is do the mousse 284 00:12:44,040 --> 00:12:45,720 with the prawns and the bonito, 285 00:12:45,720 --> 00:12:47,960 and then I'm going to texture the actual snapper 286 00:12:47,960 --> 00:12:49,360 by actually just using a spoon 287 00:12:49,360 --> 00:12:51,120 to sort of get that texture to it 288 00:12:51,120 --> 00:12:52,440 and then adding it in at the end. 289 00:12:52,440 --> 00:12:54,240 So, what do you normally do it with? 290 00:12:54,240 --> 00:12:56,720 Prawns and mackerel. 291 00:12:56,720 --> 00:12:59,400 When somebody is so familiar with a dish, though, 292 00:12:59,400 --> 00:13:01,560 our bar now is... (WHISTLES) 293 00:13:01,560 --> 00:13:03,720 I hope I meet those bars... Hit the bar, Jimmy... 294 00:13:03,720 --> 00:13:05,360 ..but it's going to be something I love. 295 00:13:05,360 --> 00:13:08,040 ..hit the bar! Sounds epic! Thank you so much. 296 00:13:08,040 --> 00:13:09,120 I'm cooking from here. 297 00:13:09,120 --> 00:13:10,560 Like, they're all from memories 298 00:13:10,560 --> 00:13:13,160 and I do like elevating the memories from something simple 299 00:13:13,160 --> 00:13:14,840 to be something quite beautiful. 300 00:13:14,840 --> 00:13:17,000 So, this here is my otak, 301 00:13:17,000 --> 00:13:19,000 but today, I'm scraping in some snapper 302 00:13:19,000 --> 00:13:21,440 just to give it a little bit of texture when they open it up. 303 00:13:21,440 --> 00:13:24,320 Because sometimes, when it's just all kind of one dimension, 304 00:13:24,320 --> 00:13:25,640 it's not such a nice eating, 305 00:13:25,640 --> 00:13:27,960 but this adds a really lovely texture to it. 306 00:13:27,960 --> 00:13:29,440 It might be a little bit different, 307 00:13:29,440 --> 00:13:31,680 but I feel that's going to elevate this a little bit. 308 00:13:34,640 --> 00:13:35,760 BEN: That's burning. 309 00:13:37,280 --> 00:13:39,880 Today, I am going to make a vine-wrapped piece of barramundi. 310 00:13:39,880 --> 00:13:42,240 I'm going to hide a little bit of cooked red pepper 311 00:13:42,240 --> 00:13:43,560 underneath the vine leaf, 312 00:13:43,560 --> 00:13:45,320 so when they cut open, there's a bit of colour 313 00:13:45,320 --> 00:13:47,640 because the rest of it's going to be green, green, green. 314 00:13:47,640 --> 00:13:50,000 The rest of the plate's going to be all grape. 315 00:13:50,000 --> 00:13:51,440 So, a verjuice and dill sauce 316 00:13:51,440 --> 00:13:54,000 and grapes of all different textures. 317 00:13:54,000 --> 00:13:55,680 Fish and grapes does sound unusual, 318 00:13:55,680 --> 00:13:58,280 but there is a classic French dish called sole Veronique, 319 00:13:58,280 --> 00:14:00,760 which has a cream sauce and grapes 320 00:14:00,760 --> 00:14:03,320 so I'm using that today as inspiration. 321 00:14:03,320 --> 00:14:04,720 I'm pretty sure it's going to work OK. 322 00:14:04,720 --> 00:14:06,600 The verjuice is going to give acidity. 323 00:14:06,600 --> 00:14:08,640 It's going to match the grapes and the fish. 324 00:14:08,640 --> 00:14:11,040 So, yeah, I mean, let's hope they like it. 325 00:14:12,240 --> 00:14:13,920 The barramundi is quite a thick piece of fish, 326 00:14:13,920 --> 00:14:16,080 which obviously means it's going to take longer to cook, 327 00:14:16,080 --> 00:14:17,880 but I'm going to put it into a water bath. 328 00:14:17,880 --> 00:14:19,720 A water bath should be relatively foolproof. 329 00:14:19,720 --> 00:14:21,480 As long as it's cooked, you can't overcook it 330 00:14:21,480 --> 00:14:23,280 because it will take it to a maximum temperature 331 00:14:23,280 --> 00:14:24,760 and hold it there for you. 332 00:14:24,760 --> 00:14:26,720 Goodbye, good friend. 333 00:14:26,720 --> 00:14:28,640 Good luck in there. 334 00:14:28,640 --> 00:14:31,760 Everybody, you have 45 minutes to go! 335 00:14:31,760 --> 00:14:33,960 JEAN-CRISTOPHE: Allez! Good luck! 336 00:14:33,960 --> 00:14:36,680 Come on, put it in a bag. 337 00:14:36,680 --> 00:14:39,840 SOFIA: "Put it in a bag!" Love it! 338 00:14:42,040 --> 00:14:43,440 RHIANNON: So, from the mystery box today, 339 00:14:43,440 --> 00:14:44,640 I got banana leaves 340 00:14:44,640 --> 00:14:48,000 and I'm making a tapioca prawn dumpling. 341 00:14:50,840 --> 00:14:53,880 My mum used to go to Cambodia and Vietnam quite a lot, 342 00:14:53,880 --> 00:14:55,560 so this is a little ode to her. 343 00:14:55,560 --> 00:14:57,200 And then you just have a dipping sauce, 344 00:14:57,200 --> 00:14:58,800 and I'm going to do, like, a little shallot oil. 345 00:14:58,800 --> 00:15:01,120 Talking really fast. (LAUGHS) 346 00:15:01,120 --> 00:15:03,880 You're excited. I'm excited. You're excited. 347 00:15:03,880 --> 00:15:05,600 SNEZ: I am using cabbage. 348 00:15:05,600 --> 00:15:07,880 And I also found the cabbage fermented leaves on the list, 349 00:15:07,880 --> 00:15:09,200 which I'm blown away. 350 00:15:09,200 --> 00:15:12,680 So I'm making sarma, which is a Serbian national dish. 351 00:15:14,040 --> 00:15:17,680 Sarma is like this very sour, sour, sour cabbage leaves 352 00:15:17,680 --> 00:15:21,400 stuffed with minced meat and a lot of smoked meat 353 00:15:21,400 --> 00:15:22,840 to kind of round it all out. 354 00:15:22,840 --> 00:15:24,760 Ooh! 355 00:15:28,840 --> 00:15:30,120 Audra. Hey. 356 00:15:30,120 --> 00:15:32,120 How about you? Tell me what you're using. 357 00:15:32,120 --> 00:15:33,880 Oh, my God, can you guess? So many goodies there. 358 00:15:33,880 --> 00:15:36,760 I'm doing, um, an ayam percik. 359 00:15:36,760 --> 00:15:41,080 So it's basically chicken that's marinated in this luscious sauce 360 00:15:41,080 --> 00:15:43,320 because I love Malay flavours, 361 00:15:43,320 --> 00:15:45,160 and I feel like not many people know about it. 362 00:15:45,160 --> 00:15:47,360 Yeah. So I'm going to do a double whammy. 363 00:15:47,360 --> 00:15:49,720 I'm going to wrap it in pandan leaves as well. 364 00:15:49,720 --> 00:15:51,680 Yes. So you pretty much just fold it through. 365 00:15:51,680 --> 00:15:54,040 And then you marinate the chicken and you chuck it in here 366 00:15:54,040 --> 00:15:55,920 and then you fold it back in here. Wow! This is fantastic! 367 00:15:55,920 --> 00:15:57,840 So it looks a little bit like a little weave. 368 00:15:59,440 --> 00:16:01,560 So I'm going to be cooking, uh, 369 00:16:01,560 --> 00:16:04,800 cabbage-wrapped snapper with a pipi sauce. 370 00:16:04,800 --> 00:16:06,520 I've got a few things on the go here. 371 00:16:06,520 --> 00:16:08,520 I've got my pipi sauce that I'm making here. 372 00:16:08,520 --> 00:16:10,760 I've got my stock, I'm going to cook some beautiful potatoes, 373 00:16:10,760 --> 00:16:12,040 that I've made from the fish. 374 00:16:12,040 --> 00:16:13,720 Potatoes about to go in. 375 00:16:13,720 --> 00:16:15,240 I've got my parsley oil working. 376 00:16:15,240 --> 00:16:17,400 It's kind of right at that point of the cook 377 00:16:17,400 --> 00:16:19,640 where there's four million things happening. 378 00:16:19,640 --> 00:16:21,520 I haven't actually touched my cabbage yet, 379 00:16:21,520 --> 00:16:23,640 which is the entire point of this challenge. 380 00:16:23,640 --> 00:16:25,400 So, at some point, I'm going to have 381 00:16:25,400 --> 00:16:27,440 to start wrapping some stuff, which is not yet. 382 00:16:27,440 --> 00:16:30,000 (TIM WHISTLES) 383 00:16:32,360 --> 00:16:34,080 This mystery box ingredients 384 00:16:34,080 --> 00:16:37,480 and the brief for the challenge don't necessarily cater 385 00:16:37,480 --> 00:16:39,280 to my strengths as a cook. 386 00:16:39,280 --> 00:16:42,920 I don't wrap a lot of things in my style of cooking. 387 00:16:42,920 --> 00:16:45,480 I mean, unless it's pastry or bread, 388 00:16:45,480 --> 00:16:49,120 but I don't cook with a lot of leaves and things like that. 389 00:16:49,120 --> 00:16:51,640 Oh, I'm getting my inner wrapper on today. 390 00:16:51,640 --> 00:16:53,720 I'm MC T-Bone today, so my palms are sweaty, 391 00:16:53,720 --> 00:16:55,920 knees weak, arms are heavy. 392 00:16:55,920 --> 00:16:57,680 But then mystery boxes, 393 00:16:57,680 --> 00:17:00,160 I think the key is to get a bit creative, 394 00:17:00,160 --> 00:17:03,000 to think outside the box, so to speak. 395 00:17:03,000 --> 00:17:04,800 Hey, Tim! Hey, guys. 396 00:17:04,800 --> 00:17:06,440 What are we wrapping, mate? 397 00:17:06,440 --> 00:17:09,840 Ah, I'm doing beef bulgogi today in cabbage leaves. 398 00:17:09,840 --> 00:17:11,480 Um, like a cabbage roll. OK. 399 00:17:11,480 --> 00:17:14,200 So we'll have the beef, some sticky rice, 400 00:17:14,200 --> 00:17:15,720 some beans and some spring onion. 401 00:17:15,720 --> 00:17:17,240 Roll them in the cabbage leaves. 402 00:17:17,240 --> 00:17:20,160 Then I'm going to crumb those and deep-fry them. 403 00:17:20,160 --> 00:17:23,760 So they're going to be crispy cabbage rolls. 404 00:17:23,760 --> 00:17:26,120 It's like a Korean Chiko Roll. (LAUGHS) Yes, it is. 405 00:17:26,120 --> 00:17:28,520 Korean Chiko Roll. There we go. There's the name for it. 406 00:17:28,520 --> 00:17:30,960 So you're inventing a dish? Yeah, I guess, I mean... 407 00:17:30,960 --> 00:17:33,720 I've never had anything like that. Neither have I! 408 00:17:33,720 --> 00:17:35,760 Oh. I'm excited for you to try it. 409 00:17:35,760 --> 00:17:37,160 If you pull this off, this will be a dish 410 00:17:37,160 --> 00:17:39,080 on one of your menus, for sure. Yeah. Wow. 411 00:17:39,080 --> 00:17:41,520 But if you don't, you'll be in the bottom four. 412 00:17:41,520 --> 00:17:43,560 Good luck. Thanks, guys. Appreciate that. 413 00:17:43,560 --> 00:17:46,040 I definitely don't want to be going into tomorrow's pressure test. 414 00:17:46,040 --> 00:17:48,120 I know how difficult those pressure tests are, 415 00:17:48,120 --> 00:17:49,560 and I want to stay out of it. 416 00:17:49,560 --> 00:17:51,920 Yeah. This is a dish that I've never done before. 417 00:17:51,920 --> 00:17:55,480 Um, risky today, but, hey, it's a wrap day. 418 00:17:55,480 --> 00:17:58,040 And, um, I'm going to wrap these up and see what I can do. 419 00:17:59,560 --> 00:18:03,360 RUE: OK. My gosh, that took me a while. 420 00:18:03,360 --> 00:18:05,320 35 minutes to go, 421 00:18:05,320 --> 00:18:08,800 I finished filleting my fish, and I'm starting on my sauce. 422 00:18:08,800 --> 00:18:10,880 Time's gone so quick. 423 00:18:10,880 --> 00:18:13,840 I swear, time doesn't move this fast in my house. 424 00:18:15,400 --> 00:18:18,120 I have my bones frying in the pan. 425 00:18:18,120 --> 00:18:20,720 And in order to achieve that depth of flavour, 426 00:18:20,720 --> 00:18:25,240 I add in onion, carrot and fennel because I want the sweetness 427 00:18:25,240 --> 00:18:28,160 from these ingredients to be in my sauce. 428 00:18:28,160 --> 00:18:32,000 OK, let's leave that and move on to the next. 429 00:18:32,000 --> 00:18:34,760 I still need to put my fish in the oven. 430 00:18:34,760 --> 00:18:40,240 Perfect barramundi, honestly, flaky, soft, moist. 431 00:18:40,240 --> 00:18:41,680 And you know what? 432 00:18:41,680 --> 00:18:46,320 En papillote actually makes that aspect really easy to achieve. 433 00:18:46,320 --> 00:18:50,360 So I am hoping I'm gonna do justice to this cooking technique. 434 00:18:51,640 --> 00:18:52,880 If my fish is not cooked well, 435 00:18:52,880 --> 00:18:55,120 then there's a chance I'll go to elimination, 436 00:18:55,120 --> 00:18:56,520 because that's the wrapped element. 437 00:18:56,520 --> 00:18:59,440 But I know the flavours in this will be phenomenal. 438 00:19:02,200 --> 00:19:04,600 We cannot wait to unwrap our presents. 439 00:19:04,600 --> 00:19:05,960 30 minutes to go! 440 00:19:13,560 --> 00:19:15,160 SNEZ: That's impressive, Sarah. 441 00:19:16,800 --> 00:19:19,920 Alright. 30 minutes to go. Going way too fast. 442 00:19:21,400 --> 00:19:24,160 Today I'm going to make a lemon myrtle 443 00:19:24,160 --> 00:19:26,720 and paperbark-wrapped coral trout. 444 00:19:26,720 --> 00:19:29,520 A beautiful, smoky kind of, like, sauce. 445 00:19:29,520 --> 00:19:31,600 And then lots of little native ingredients. 446 00:19:31,600 --> 00:19:34,680 I place my Goolwa pipis and the fish head from this coral trout 447 00:19:34,680 --> 00:19:36,560 straight onto the hibachi. 448 00:19:36,560 --> 00:19:39,640 I want to get a really nice, smoky, roasty flavour 449 00:19:39,640 --> 00:19:42,640 through both those elements before they go into the broth, 450 00:19:42,640 --> 00:19:46,480 and that's going to really add this depth of flavour to this broth. 451 00:19:46,480 --> 00:19:50,040 And it's going to go from, like, a beautiful buttery fish sauce 452 00:19:50,040 --> 00:19:52,280 to something that's smoked and elevated. 453 00:19:54,000 --> 00:19:56,720 Perfect. Perfect. 454 00:19:56,720 --> 00:19:59,920 And it's time to start this paperbark fish. 455 00:19:59,920 --> 00:20:02,160 So I'm going to wrap it first in lemon myrtle. 456 00:20:02,160 --> 00:20:03,680 Season that up nicely. 457 00:20:03,680 --> 00:20:05,640 And hopefully that beautiful lemon myrtle flavour 458 00:20:05,640 --> 00:20:07,120 will also penetrate into the fish. 459 00:20:08,640 --> 00:20:10,760 I was never good at wrapping presents. 460 00:20:10,760 --> 00:20:13,160 Hey, Rue, put your finger there. Thanks. 461 00:20:16,080 --> 00:20:18,320 I feel like so much can go wrong with wrappings and food. 462 00:20:18,320 --> 00:20:20,640 So, essentially, when you wrap something, 463 00:20:20,640 --> 00:20:21,960 you serve it whole. 464 00:20:21,960 --> 00:20:24,000 Say a prayer. 465 00:20:24,000 --> 00:20:25,560 BOTH: 466 00:20:25,560 --> 00:20:28,160 You don't know what's happening inside. 467 00:20:28,160 --> 00:20:30,080 It could be raw. It could be overcooked. 468 00:20:30,080 --> 00:20:32,360 How will I know if it's cooked, Rue? 469 00:20:32,360 --> 00:20:35,480 I know! That's all I'm thinking of. I have to open one. 470 00:20:35,480 --> 00:20:36,800 Have you done yours yet? No. 471 00:20:36,800 --> 00:20:39,320 Go, go, go, go, go. Yeah, I know. 472 00:20:39,320 --> 00:20:42,480 In a day where mystery box bottom four always go into a pressure test 473 00:20:42,480 --> 00:20:44,520 and you don't know what's in that wrapping, 474 00:20:44,520 --> 00:20:46,200 that's terrifying. 475 00:20:59,720 --> 00:21:02,280 Oh. I'm in! Thank God for that. 476 00:21:05,360 --> 00:21:07,400 Ooh! Hot! 477 00:21:07,400 --> 00:21:11,520 Chicken is in. It's marinated and in the leaf. 478 00:21:11,520 --> 00:21:13,480 Anything that's wrapped, you can't see what's inside. 479 00:21:13,480 --> 00:21:17,120 So that's always a little bit of a tricky point. 480 00:21:19,160 --> 00:21:21,800 JAMIE: Oh. I'm making tamales oaxaquenos. 481 00:21:23,240 --> 00:21:26,360 It needs 20 minutes to steam. 482 00:21:26,360 --> 00:21:30,840 If that fails, I have a tasty sauce 483 00:21:30,840 --> 00:21:33,240 and some salsa and nothing. 484 00:21:33,240 --> 00:21:35,880 There is no plan B. Go hard or go home. 485 00:21:38,440 --> 00:21:41,120 I am loving this challenge. So good. 486 00:21:41,120 --> 00:21:44,560 It is so exciting, the dishes that are coming up. I'm just... 487 00:21:44,560 --> 00:21:47,280 Every single one of them, I want to get my chops around. 488 00:21:47,280 --> 00:21:49,640 Oh. That's hot. 489 00:21:49,640 --> 00:21:50,880 Phew! 490 00:21:51,840 --> 00:21:55,200 Smells like different corners of the globe in here today. 491 00:21:55,200 --> 00:21:58,240 POH: Oh, yeah, it does. What have you guys seen? 492 00:21:58,240 --> 00:21:59,640 So, Ben. 493 00:21:59,640 --> 00:22:03,720 I think Ben is going to smash if he manages to do it properly. 494 00:22:03,720 --> 00:22:07,320 So he's using barramundi, vine leaves 495 00:22:07,320 --> 00:22:12,040 and he is going to be doing sauce Veronique with grapes. 496 00:22:12,040 --> 00:22:15,960 So if you manage to combine the whole lot and cook it properly, 497 00:22:15,960 --> 00:22:18,520 it's going to be absolutely amazing. 498 00:22:18,520 --> 00:22:22,240 Just jack this up a couple... Is that sous vide? 499 00:22:22,240 --> 00:22:23,520 It is, mate. Sous vide. 500 00:22:23,520 --> 00:22:24,960 Under vacuum, my friend. Ooh! 501 00:22:24,960 --> 00:22:26,240 Under vacuum. 502 00:22:26,240 --> 00:22:29,440 What I'm excited about is Tim, 503 00:22:29,440 --> 00:22:31,560 wrapping that bulgogi in the cabbage. 504 00:22:32,800 --> 00:22:34,640 'Cause he's, like, never done it before. 505 00:22:34,640 --> 00:22:36,240 He's like, "I don't wrap stuff." 506 00:22:36,240 --> 00:22:38,160 Like, he's pushing it. POH: Good on him for... 507 00:22:38,160 --> 00:22:40,000 There's a lot to be excited about, 508 00:22:40,000 --> 00:22:42,760 but a lot to be worried about as well. 509 00:22:42,760 --> 00:22:44,200 Yes! Theo, I'm a bit worried about. 510 00:22:44,200 --> 00:22:45,920 He is doing dolmades, which I love. 511 00:22:45,920 --> 00:22:48,240 Oh, he's tried this before and they were raw! 512 00:22:48,240 --> 00:22:49,760 But he's using the pressure cooker. 513 00:22:49,760 --> 00:22:52,680 And what worries me about that is a leaf, 514 00:22:52,680 --> 00:22:54,920 a thin leaf in a pressure cooker. 515 00:22:54,920 --> 00:22:58,400 I am so worried it's just going to disintegrate. 516 00:22:58,400 --> 00:23:00,560 There's a lot on the line because if you're experimenting 517 00:23:00,560 --> 00:23:02,600 with techniques that you've never used before, 518 00:23:02,600 --> 00:23:05,720 that could be what sends you into the bottom four. 519 00:23:05,720 --> 00:23:08,480 The judges are just worried that this pressure cooker 520 00:23:08,480 --> 00:23:10,640 might be too much pressure for the dolmades, 521 00:23:10,640 --> 00:23:12,000 and they might split apart. 522 00:23:12,000 --> 00:23:15,280 so we're never going to know until I reveal it. 523 00:23:15,280 --> 00:23:17,720 So that's simple... As simple as that, really. 524 00:23:20,960 --> 00:23:23,160 Oh. 525 00:23:23,160 --> 00:23:25,720 I'm doing an ayam percik. 526 00:23:25,720 --> 00:23:28,160 Whoa! The smell! 527 00:23:28,160 --> 00:23:29,640 Do you like it? 528 00:23:29,640 --> 00:23:32,160 What do you think? I'll be on my knees. 529 00:23:32,160 --> 00:23:33,280 (BOTH LAUGH) 530 00:23:33,280 --> 00:23:34,280 I hope you like it. 531 00:23:34,280 --> 00:23:36,400 Oh, that smell is really taking me in. 532 00:23:36,400 --> 00:23:37,840 You know that. 533 00:23:37,840 --> 00:23:40,760 I'm dying to...what's happening inside. 534 00:23:40,760 --> 00:23:43,200 So my cabbage rolls are cooking in the pressure cooker. 535 00:23:43,200 --> 00:23:44,880 So this is my whole dish. 536 00:23:44,880 --> 00:23:47,120 We'll have a therapy session if it doesn't work out. 537 00:23:47,120 --> 00:23:49,240 If I, like, freak out. Or we'll high five if it does work. 538 00:23:49,240 --> 00:23:50,920 You'll hear me, like... OK. OK. 539 00:23:52,880 --> 00:23:54,840 How are you doing, darling? 540 00:23:54,840 --> 00:23:56,760 Good. I need to put my fish in. 541 00:23:56,760 --> 00:23:58,720 I put some ingredients that are mirroring 542 00:23:58,720 --> 00:24:01,760 what's in the sauce underneath the fish. 543 00:24:01,760 --> 00:24:03,320 I am feeling quite good, 544 00:24:03,320 --> 00:24:05,320 but I look up at the clock 545 00:24:05,320 --> 00:24:06,920 and I'm telling you, 546 00:24:06,920 --> 00:24:10,080 someone is working against me when it comes to time. 547 00:24:10,080 --> 00:24:13,080 We're getting dishes wrapped up from all around the world, 548 00:24:13,080 --> 00:24:15,080 but you've only got 10 minutes to go. 549 00:24:15,080 --> 00:24:17,200 10 minutes! 550 00:24:17,200 --> 00:24:21,400 And I'm thinking, "Oh, my gosh, where has the time gone?" 551 00:24:21,400 --> 00:24:25,080 I'm hoping this is enough time to cook this fish perfectly. 552 00:24:30,200 --> 00:24:31,640 Jean-Christophe. G'day, mate. 553 00:24:31,640 --> 00:24:33,800 How are you? You look like you've got a lot to do. Yeah? 554 00:24:33,800 --> 00:24:35,160 Got a little bit to do. 555 00:24:35,160 --> 00:24:36,680 Still got to just finish off my meat, 556 00:24:36,680 --> 00:24:39,720 wrap all my ingredients and then deep-fry them. 557 00:24:39,720 --> 00:24:41,480 This is my crumbing station. 558 00:24:41,480 --> 00:24:45,040 Crumbs are a mixture of panko, fried shallots and sesame seeds. 559 00:24:45,040 --> 00:24:48,560 And very quickly, the cabbage, is it going to be raw or steamed? 560 00:24:48,560 --> 00:24:51,040 It's going to be blanched and then deep-fried. 561 00:24:51,040 --> 00:24:53,480 So you haven't blanched them yet? Not quite. 562 00:24:53,480 --> 00:24:56,440 Are you gonna be ready on time? Yes. Absolutely, absolutely. 563 00:24:56,440 --> 00:24:58,840 I got to hustle, but we'll be ready, mate. 564 00:25:06,760 --> 00:25:08,320 Everyone's excited about what you're doing. 565 00:25:08,320 --> 00:25:10,120 It's a bit of an experiment. Yeah. 566 00:25:10,120 --> 00:25:12,640 But I think it'll work. Yeah. Celebrating the grape. 567 00:25:12,640 --> 00:25:13,800 It's great, full grape. 568 00:25:13,800 --> 00:25:16,120 Yeah, yeah, yeah. Grape liquid, grape grapes, grape leaves. 569 00:25:16,120 --> 00:25:19,040 So, yeah, there's some fish in there too, but, you know. 570 00:25:19,040 --> 00:25:20,440 Can I have a look? Yeah. 571 00:25:21,640 --> 00:25:24,800 Oh, cool. Yeah. Everything's coming together. 572 00:25:24,800 --> 00:25:27,120 The fish has been cooking away for about 20 minutes. 573 00:25:27,120 --> 00:25:29,160 I think I'd better have a look, make sure it's cooked. 574 00:25:30,800 --> 00:25:34,040 The fish should be 48 degrees, so it's ready. 575 00:25:35,600 --> 00:25:38,280 I look down and it's still about 10, 15 degrees 576 00:25:38,280 --> 00:25:39,640 away from where I want it. 577 00:25:39,640 --> 00:25:41,280 Seriously? Come on. 578 00:25:41,280 --> 00:25:43,160 This cannot be happening. 579 00:25:43,160 --> 00:25:45,680 I think something's gone wrong with Ben. 580 00:25:46,680 --> 00:25:49,360 I chose to use the water bath because it's foolproof. 581 00:25:49,360 --> 00:25:51,240 Unfortunately, it may be foolproof, 582 00:25:51,240 --> 00:25:52,840 but it's not idiot-proof. 583 00:25:52,840 --> 00:25:54,120 I realised what I've done is 584 00:25:54,120 --> 00:25:56,040 when I've turned the water bath up and pushed play, 585 00:25:56,040 --> 00:25:58,600 I've actually paused the water bath. I turned it off. 586 00:26:00,120 --> 00:26:01,720 This is an absolute nightmare. 587 00:26:14,120 --> 00:26:15,920 I realised what I've done is 588 00:26:15,920 --> 00:26:17,800 when I've turned the water bath up and pushed play, 589 00:26:17,800 --> 00:26:21,000 I've actually paused the water bath. I turned it off. 590 00:26:21,000 --> 00:26:22,920 This is an absolute nightmare. 591 00:26:26,880 --> 00:26:30,560 He was supposed to be sous-viding, but now he's got the fish in a pan. 592 00:26:30,560 --> 00:26:33,440 Yeah. And there's only four minutes to go. 593 00:26:34,760 --> 00:26:36,240 I've got to get this fish cooked. 594 00:26:36,240 --> 00:26:38,400 Luckily, I've got a pot of water on the boil, 595 00:26:38,400 --> 00:26:40,040 so I quickly get it into the pot. 596 00:26:40,040 --> 00:26:43,240 I've got to get this up to mid-to-high 40s as quickly as possible. 597 00:26:43,240 --> 00:26:45,160 Hopefully I'll save this. 598 00:26:45,160 --> 00:26:46,800 Cooking it in a pot is not as precise, 599 00:26:46,800 --> 00:26:48,400 but I've got a thermometer. 600 00:26:48,400 --> 00:26:50,320 I've got my fish heating up as fast as possible, 601 00:26:50,320 --> 00:26:51,520 thermometer in it. 602 00:26:51,520 --> 00:26:54,600 But I'm not going to know if this is cooked until it gets cut open. 603 00:26:54,600 --> 00:26:55,920 This is like too much. 604 00:26:55,920 --> 00:26:58,520 You've got three minutes to go. 605 00:26:58,520 --> 00:27:00,440 Come on. Good luck. 606 00:27:01,480 --> 00:27:04,440 My cabbage rolls need about five minutes in the deep-fryer, 607 00:27:04,440 --> 00:27:06,320 and I've just put my last one in with three minutes to go. 608 00:27:06,320 --> 00:27:07,880 It's going to be touch-and-go. 609 00:27:07,880 --> 00:27:09,360 Just some bowls, some bowls, some bowls. 610 00:27:14,680 --> 00:27:16,840 Therapy or high five? We'll find out. 611 00:27:17,880 --> 00:27:20,360 They look good. They look soft. They're kind of falling apart. 612 00:27:20,360 --> 00:27:21,760 Which is exactly what you want. 613 00:27:21,760 --> 00:27:23,600 Trust me, make this work. 614 00:27:23,600 --> 00:27:26,000 Because tomorrow's pressure test... I know, sure, yeah. 615 00:27:26,000 --> 00:27:27,080 ..no-one wants to be there. 616 00:27:29,280 --> 00:27:30,440 Ah! Hot! 617 00:27:34,680 --> 00:27:37,880 Oh, yum. Oh, they taste spectacular. 618 00:27:40,880 --> 00:27:42,920 Go, Theo. You got this, buddy. 619 00:27:44,600 --> 00:27:46,760 I've got my dolmades in the pressure cooker. 620 00:27:46,760 --> 00:27:48,360 My tzatziki is beautiful. 621 00:27:48,360 --> 00:27:50,880 My avgolemono is bubbling away, 622 00:27:50,880 --> 00:27:53,800 but it all comes down to this pressure cooker. 623 00:27:53,800 --> 00:27:57,320 If I open this pressure cooker and they're not cooked, I'm done. 624 00:27:59,280 --> 00:28:02,680 I'm praying to every single Greek god that these are cooked. 625 00:28:02,680 --> 00:28:05,160 It's like I'm telling these dolmades to be cooked 626 00:28:05,160 --> 00:28:07,520 the way my dad tells me to do everything in my life. 627 00:28:07,520 --> 00:28:11,480 "You need to be cooked. Come on, hurry up, hurry up." 628 00:28:15,520 --> 00:28:18,800 Oh, hell, yeah. Yeah, buddy. 629 00:28:20,840 --> 00:28:23,440 I'm so excited for this. Yes! Hee-hee! 630 00:28:25,720 --> 00:28:28,800 (ENTHUSIASTICALLY) We are SO excited for this tasting. 631 00:28:28,800 --> 00:28:31,080 Two minutes to go. 632 00:28:32,320 --> 00:28:33,800 Perfect. 633 00:28:36,240 --> 00:28:37,440 Great. 634 00:28:37,440 --> 00:28:39,600 Oh, my gosh, you've done so much, Loz. 635 00:28:39,600 --> 00:28:40,840 Two minutes to go... 636 00:28:42,240 --> 00:28:44,680 I'm very happy with my sauce. 637 00:28:44,680 --> 00:28:46,240 Yeah, that's looking good. 638 00:28:46,240 --> 00:28:50,000 And I start pouring my sauce in the jug, ready for plating. 639 00:28:51,280 --> 00:28:54,200 Ooh! Oh, my God, Rue! Oh, my gosh! 640 00:28:54,200 --> 00:28:56,360 Sauce on the floor. Sauce on the stove. 641 00:28:56,360 --> 00:29:00,080 I'm honestly about to give myself heart palpitations. 642 00:29:01,560 --> 00:29:03,360 Um, damn! 643 00:29:03,360 --> 00:29:05,520 But luckily, I still have enough sauce. 644 00:29:05,520 --> 00:29:08,440 And now I'm just praying 645 00:29:08,440 --> 00:29:12,560 that this fish is doing great in that oven. 646 00:29:12,560 --> 00:29:14,680 You're doing great, sweetie. 647 00:29:14,680 --> 00:29:16,760 Wrap it up, gang! One minute to go! 648 00:29:19,080 --> 00:29:21,360 One minute to go. I've got no choice. 649 00:29:21,360 --> 00:29:23,160 I've got to get this fish out. 650 00:29:23,160 --> 00:29:27,080 Oh, my God, I hope this is cooked. I hope this is cooked. 651 00:29:27,080 --> 00:29:28,440 (EXHALES) 652 00:29:35,240 --> 00:29:37,400 Here he is. What's he got? 653 00:29:39,320 --> 00:29:41,240 They look good. They look good. 654 00:29:42,560 --> 00:29:44,920 That's a wrap in 10... 655 00:29:44,920 --> 00:29:47,360 JUDGES: Nine, eight, 656 00:29:47,360 --> 00:29:49,240 seven, six, 657 00:29:49,240 --> 00:29:51,640 five, four, 658 00:29:51,640 --> 00:29:53,920 three, two, 659 00:29:53,920 --> 00:29:54,920 one! 660 00:29:54,920 --> 00:29:56,560 That is it. Well done. JEAN-CHRISTOPHE: Bravo! 661 00:29:56,560 --> 00:29:59,000 Oh! Good job. 662 00:29:59,000 --> 00:30:00,640 RUE: Oh, my gosh, Rhi. 663 00:30:00,640 --> 00:30:02,640 Oh! TIM: Oh, my God. 664 00:30:02,640 --> 00:30:04,040 Praise... Oh. 665 00:30:04,040 --> 00:30:05,920 How are you going? Alright? Alright. 666 00:30:05,920 --> 00:30:06,960 Hey, man. 667 00:30:15,880 --> 00:30:19,640 Wow! That was an exciting challenge. 668 00:30:21,000 --> 00:30:23,120 So you can imagine how much 669 00:30:23,120 --> 00:30:27,440 we are looking for tasting your dishes. 670 00:30:27,440 --> 00:30:31,600 So, the first one is... 671 00:30:31,600 --> 00:30:34,040 ..Laura. (APPLAUSE) 672 00:30:35,560 --> 00:30:37,640 LAURA: I'm so proud to put this dish up today. 673 00:30:38,760 --> 00:30:40,520 The challenge was so meant for this dish. 674 00:30:40,520 --> 00:30:43,000 It's something that, you know, elements of that I've wanted to do 675 00:30:43,000 --> 00:30:45,640 for a while, so this is me on a plate. 676 00:30:49,120 --> 00:30:50,680 Laura? What's this? 677 00:30:50,680 --> 00:30:53,840 So this is my paperbark and lemon myrtle-wrapped 678 00:30:53,840 --> 00:30:55,200 coral trout, 679 00:30:55,200 --> 00:30:58,920 a little smoked sauce and warrigal greens. 680 00:31:00,480 --> 00:31:03,680 It looks stunning. Looks incredible. 681 00:31:03,680 --> 00:31:06,640 I like that you've gone full present and wrapped it with a little bow. 682 00:31:06,640 --> 00:31:08,480 Thank you. And I'm terrible at wrapping presents, 683 00:31:08,480 --> 00:31:10,360 so I was like... I took my time with this one. 684 00:31:10,360 --> 00:31:12,440 Well, it looks like you're good at wrapping fish. Yeah. 685 00:31:12,440 --> 00:31:14,240 Should we? Mm. 686 00:31:16,600 --> 00:31:18,360 Ah, I see, I see, I see. Ooh. 687 00:31:18,360 --> 00:31:19,840 Wow. 688 00:31:22,560 --> 00:31:25,320 If this was on the menu, I think it'd just be called... 689 00:31:25,320 --> 00:31:27,080 ..Laura. (LAUGHS) 690 00:31:27,080 --> 00:31:28,480 It's just so you. 691 00:31:29,680 --> 00:31:31,200 Oh! (CHUCKLES) 692 00:31:31,200 --> 00:31:33,000 Good. Flaky. 693 00:31:33,000 --> 00:31:35,080 Thank God. Oh-ho-ho! 694 00:31:55,920 --> 00:31:59,800 I would order that over and over and over again. 695 00:31:59,800 --> 00:32:01,360 (APPLAUSE) 696 00:32:01,360 --> 00:32:03,680 JEAN-CHRISTOPHE: Yes, yes, yes, yes, yes. 697 00:32:03,680 --> 00:32:07,240 Thank you. It's just so well put together. 698 00:32:08,360 --> 00:32:11,560 So you've got that very mild flavour of the sea, 699 00:32:11,560 --> 00:32:15,200 and then all those citrus notes come from the natives. 700 00:32:15,200 --> 00:32:18,440 Then you've got that lovely richness from the butter sauce. 701 00:32:18,440 --> 00:32:20,840 And the fish is just cooked so beautifully. 702 00:32:20,840 --> 00:32:23,280 Thank you. It's pretty incredible. 703 00:32:23,280 --> 00:32:26,320 It's the...it's the complexity of the sauce. 704 00:32:26,320 --> 00:32:30,440 With the smoked pipis, the smoked head, it's... 705 00:32:30,440 --> 00:32:32,000 Yeah, I'm getting... I'm done here. 706 00:32:32,000 --> 00:32:34,040 My hairs are standing up. (CHUCKLES) 707 00:32:34,040 --> 00:32:35,160 (LAUGHTER) 708 00:32:35,160 --> 00:32:39,680 Laura, I get asked a lot what Australian food actually is. 709 00:32:39,680 --> 00:32:44,760 If I could bring them a dish that I think perfectly explains that, 710 00:32:44,760 --> 00:32:47,320 it would be yours, here, today. Oh, yeah. I would guarantee it. 711 00:32:47,320 --> 00:32:48,800 Well. 712 00:32:48,800 --> 00:32:53,640 What makes it a quintessential Australian dish to me 713 00:32:53,640 --> 00:32:57,480 is that it has classic French technique in it, 714 00:32:57,480 --> 00:32:59,400 native Australian ingredients 715 00:32:59,400 --> 00:33:02,240 that you can't find anywhere else in the world, 716 00:33:02,240 --> 00:33:05,800 and you've presented it in a really simple 717 00:33:05,800 --> 00:33:08,520 but extremely sophisticated way 718 00:33:08,520 --> 00:33:11,520 that puts Australia on the world stage. 719 00:33:11,520 --> 00:33:12,760 Oh, yes. Bravo! 720 00:33:12,760 --> 00:33:15,880 Thank you so much. Thank you. Thank you, thank you, thank you. 721 00:33:15,880 --> 00:33:17,320 Very well done. 722 00:33:19,240 --> 00:33:21,200 Thank you. Ah, thank you. 723 00:33:22,320 --> 00:33:23,720 Jamie. 724 00:33:23,720 --> 00:33:25,760 (APPLAUSE) 725 00:33:25,760 --> 00:33:28,760 JAMIE: I made tamales oaxaquenos. 726 00:33:28,760 --> 00:33:31,040 I wanted to go south today and use the banana leaf. 727 00:33:32,480 --> 00:33:35,520 Jamie, I don't know if I've ever had a good tamale. 728 00:33:35,520 --> 00:33:36,800 Yeah. But when I tasted that, 729 00:33:36,800 --> 00:33:38,720 I was like, "I think this is what it's meant to be." 730 00:33:38,720 --> 00:33:40,400 (LAUGHTER) 731 00:33:40,400 --> 00:33:42,680 Rhiannon. (APPLAUSE) 732 00:33:42,680 --> 00:33:44,160 What have we got going on? 733 00:33:44,160 --> 00:33:46,800 734 00:33:46,800 --> 00:33:48,760 735 00:33:48,760 --> 00:33:50,520 (LAUGHTER) Yeah! 736 00:33:51,840 --> 00:33:54,720 We've got tapioca prawn dumplings 737 00:33:54,720 --> 00:33:58,400 with a chilli dipping sauce and a shallot ginger oil. 738 00:34:00,280 --> 00:34:03,920 Your take on prawn dumplings, I adore. 739 00:34:03,920 --> 00:34:05,520 you're in the bottom four. 740 00:34:05,520 --> 00:34:07,120 Ah! (LAUGHS) (LAUGHS) 741 00:34:07,120 --> 00:34:09,400 (APPLAUSE) 742 00:34:09,400 --> 00:34:11,320 Samira. 743 00:34:11,320 --> 00:34:13,200 SAMIRA: Today, I have made you Egyptian mahshi. 744 00:34:13,200 --> 00:34:16,640 It's filled with rice, lots and lots of herbs, 745 00:34:16,640 --> 00:34:19,120 and it's got a tomato-based sauce. 746 00:34:19,120 --> 00:34:22,440 Samira, this is so tasty. This is you at your best. 747 00:34:22,440 --> 00:34:23,560 Thank you. 748 00:34:23,560 --> 00:34:25,160 Next, Snez. 749 00:34:25,160 --> 00:34:27,680 Yeah! (APPLAUSE) 750 00:34:27,680 --> 00:34:30,360 SNEZ: So, I made sarma, or stuffed cabbage rolls. 751 00:34:35,080 --> 00:34:38,360 The cabbage rolls, they literally melt in your mouth. 752 00:34:38,360 --> 00:34:40,160 Beautiful dish, and this is exactly the sort of thing 753 00:34:40,160 --> 00:34:41,720 we want to keep seeing from you. Thank you. 754 00:34:41,720 --> 00:34:43,120 Audra. 755 00:34:43,120 --> 00:34:44,880 (APPLAUSE) 756 00:34:44,880 --> 00:34:47,840 AUDRA: So, today, I've made for you pandan ayam percik, 757 00:34:47,840 --> 00:34:49,080 which is the chicken, 758 00:34:49,080 --> 00:34:51,840 lemak nasi kuning, which is the turmeric rice, 759 00:34:51,840 --> 00:34:53,920 mango kerabu, which is a little salad, 760 00:34:53,920 --> 00:34:55,480 and keropok, which is the crisps. 761 00:35:01,120 --> 00:35:04,760 I was basically trying to stuff as much of that into my mouth 762 00:35:04,760 --> 00:35:07,520 as quickly as possible before we had to start talking. 763 00:35:07,520 --> 00:35:09,000 (LAUGHS) 764 00:35:09,000 --> 00:35:11,520 That was so delicious! 765 00:35:11,520 --> 00:35:13,640 (APPLAUSE) 766 00:35:16,040 --> 00:35:17,760 Ah! 767 00:35:20,440 --> 00:35:22,120 Rue, you're next. 768 00:35:22,120 --> 00:35:23,640 (APPLAUSE) 769 00:35:26,120 --> 00:35:30,560 My fate in this competition comes down to the cook on that fish. 770 00:35:32,280 --> 00:35:34,960 I put it in the oven with 10 minutes to go. 771 00:35:34,960 --> 00:35:38,040 And I'm hoping the MasterChef gods come through here 772 00:35:38,040 --> 00:35:41,880 because I do not want to end up in tomorrow's pressure test. 773 00:35:43,760 --> 00:35:45,240 Rue, what have you cooked? 774 00:35:45,240 --> 00:35:48,960 You have made a papillote 775 00:35:48,960 --> 00:35:52,960 with a bouillabaisse-inspired sauce and dill oil. 776 00:35:54,560 --> 00:35:56,800 How are you feeling? One... 777 00:35:58,000 --> 00:36:00,840 I'm just hoping my fish is cooked. Yeah. 778 00:36:00,840 --> 00:36:03,480 So you don't know? I do not know. 779 00:36:03,480 --> 00:36:05,360 Oh, wow. OK. I do not know. 780 00:36:05,360 --> 00:36:06,360 OK. 781 00:36:06,360 --> 00:36:07,960 I do not know. 782 00:36:19,560 --> 00:36:21,680 I'm going to unwrap the fish. Ooh! 783 00:36:27,200 --> 00:36:29,480 784 00:36:30,720 --> 00:36:34,960 I think my heart is beating so fast because I'm thinking, 785 00:36:34,960 --> 00:36:38,360 "I hope this fish is cooked. I hope this fish is cooked." 786 00:36:38,360 --> 00:36:40,240 ANDY: Oh. 787 00:36:40,240 --> 00:36:42,400 I'm scared for you. JEAN-CHRISTOPHE: I'm not sure. 788 00:36:42,400 --> 00:36:44,040 I'm a little bit worried, too. 789 00:36:45,520 --> 00:36:47,200 I'm just going to cut into it. OK. 790 00:36:51,480 --> 00:36:53,240 Oh, Rue! Oh, man. 791 00:36:54,760 --> 00:36:56,600 Oh, I'm gutted. Very raw. 792 00:36:56,600 --> 00:36:57,760 I know. I know. 793 00:37:03,520 --> 00:37:06,840 Well, obviously, Rue, your barramundi is completely raw... 794 00:37:08,840 --> 00:37:10,760 ..so we're not going to taste your dish. 795 00:37:10,760 --> 00:37:15,080 I'm bummed because I spent so much time and love, 796 00:37:15,080 --> 00:37:17,480 pouring my heart into that sauce, 797 00:37:17,480 --> 00:37:20,800 and, um, it's unfortunate. 798 00:37:20,800 --> 00:37:23,160 I'm really sorry, Rue. 799 00:37:23,160 --> 00:37:25,240 Sorry, Rue. Thanks. Thank you. 800 00:37:25,240 --> 00:37:26,720 (APPLAUSE) 801 00:37:28,200 --> 00:37:29,440 Oh. 802 00:37:29,440 --> 00:37:34,360 I wish I had spent as much time on the fish as I did on the sauce. 803 00:37:34,360 --> 00:37:36,200 It's an absolute bummer. 804 00:37:38,200 --> 00:37:40,280 Next up, we have some wrapped goodness - Jimmy. 805 00:37:40,280 --> 00:37:42,120 (APPLAUSE) 806 00:37:45,840 --> 00:37:47,400 Yeah. Classic. (JIMMY CHUCKLES) 807 00:37:47,400 --> 00:37:49,120 (WHISTLES) 808 00:37:49,120 --> 00:37:50,280 Jimmy, what have we got? 809 00:37:50,280 --> 00:37:53,320 Well, today, I have Otak-Otak for you. 810 00:37:53,320 --> 00:37:56,520 So it's a fish paste that's inside. It's actually made with some prawns. 811 00:37:56,520 --> 00:37:58,040 It's got a rempah in it. 812 00:37:58,040 --> 00:37:59,440 Um, we've also got some bonito. 813 00:37:59,440 --> 00:38:01,760 Normally, I would use Spanish mackerel. 814 00:38:01,760 --> 00:38:05,120 I also flaked in some snapper to give a little bit of texture to it. 815 00:38:06,320 --> 00:38:08,040 We've got super high hopes for this because... 816 00:38:08,040 --> 00:38:10,320 (LAUGHS) Yeah, this is a dish that you know 817 00:38:10,320 --> 00:38:12,040 like the back of your hand. 818 00:38:30,720 --> 00:38:33,840 This is one of my favourite, favourite dishes. 819 00:38:33,840 --> 00:38:38,440 And for me, this is much more fish-heavy... 820 00:38:39,560 --> 00:38:41,440 ..rather than aromatic-heavy. 821 00:38:41,440 --> 00:38:46,520 So I feel like the balance of the fish and your rempah 822 00:38:46,520 --> 00:38:47,800 is slightly out. 823 00:38:47,800 --> 00:38:49,560 And did you also cook the rempah? Yes, I did. 824 00:38:49,560 --> 00:38:51,640 You do? Yes. Oh, that's interesting. 825 00:38:51,640 --> 00:38:53,960 I think cooking it has deadened it a little bit. 826 00:38:53,960 --> 00:38:55,640 I'm really sorry, Jimmy. 827 00:38:55,640 --> 00:38:58,480 I know this is really disappointing for you. 828 00:38:58,480 --> 00:39:04,040 Jimmy, I think you definitely picked the right dish for this challenge, 829 00:39:04,040 --> 00:39:06,200 but I think you might have gotten excited 830 00:39:06,200 --> 00:39:08,720 with the playing of textures and flavours and different seafoods. 831 00:39:08,720 --> 00:39:12,040 I know...I think you said, usually, you use a mackerel. 832 00:39:12,040 --> 00:39:14,560 Yes. Um, and there's a reason for that, 833 00:39:14,560 --> 00:39:18,280 because that oiliness carries all of those aromats really wonderfully, 834 00:39:18,280 --> 00:39:20,880 whereas what's happened here is, it's not that textural, 835 00:39:20,880 --> 00:39:23,280 there are just kind of a couple of bits of flakiness 836 00:39:23,280 --> 00:39:24,840 that interrupt the smoothness for me. 837 00:39:24,840 --> 00:39:29,480 So I kind of wanted you to lean much more heavily one way or the other. 838 00:39:29,480 --> 00:39:31,400 Yeah, we'll see where you end up, Jimmy. 839 00:39:31,400 --> 00:39:33,280 Good luck. Sorry, Jimmy. 840 00:39:33,280 --> 00:39:34,760 (APPLAUSE) 841 00:39:38,720 --> 00:39:39,880 Next up, Theo. 842 00:39:39,880 --> 00:39:42,760 (CHEERING AND APPLAUSE) 843 00:39:42,760 --> 00:39:44,320 THEO: I took a massive risk today 844 00:39:44,320 --> 00:39:46,640 using the pressure cooker to cook these dolmades, 845 00:39:46,640 --> 00:39:48,280 and I think it's paid off. 846 00:39:48,280 --> 00:39:51,440 Who's a happy boy, hey? (CHUCKLES) Yeah, pretty happy. 847 00:39:51,440 --> 00:39:52,880 If you don't like these dolmades, 848 00:39:52,880 --> 00:39:55,640 I'll probably get my dad to come and have a chat with you. 849 00:39:55,640 --> 00:39:56,640 (LAUGHS) 850 00:39:56,640 --> 00:39:58,400 Tell us what you've got going on. 851 00:39:58,400 --> 00:40:00,520 So I have dolmades, 852 00:40:00,520 --> 00:40:04,920 and I've got avgolemono sauce, and I have tzatziki to go with that. 853 00:40:04,920 --> 00:40:06,880 I believe they're cooked perfectly, 854 00:40:06,880 --> 00:40:08,600 and they're exactly the way my mum cooks them. 855 00:40:08,600 --> 00:40:10,200 Do you have a mum impersonation, 856 00:40:10,200 --> 00:40:12,520 like you have a dad impersonation? 857 00:40:12,520 --> 00:40:14,720 Last time I disappointed her, she was like, 858 00:40:14,720 --> 00:40:16,760 "Oh, no, I wasn't disappointed. At least you tried. 859 00:40:16,760 --> 00:40:18,760 "You tried, it's fine." (LAUGHTER) 860 00:40:18,760 --> 00:40:20,400 My dad was like, "No." Yeah, I was about to say. 861 00:40:20,400 --> 00:40:22,880 "You stuffed it up completely." (LAUGHTER) 862 00:40:35,840 --> 00:40:38,200 I'm sorry, I can't wait. They are so damn good. 863 00:40:38,200 --> 00:40:39,600 Ah, yes! (LAUGHS) 864 00:40:39,600 --> 00:40:42,440 (APPLAUSE) 865 00:40:42,440 --> 00:40:43,960 So good! 866 00:40:43,960 --> 00:40:45,720 They are the best dolmades I've ever had in my life. 867 00:40:45,720 --> 00:40:47,360 Oh, wow. 868 00:40:47,360 --> 00:40:50,160 It's sweet. And you can taste the rice. 869 00:40:50,160 --> 00:40:53,320 You can taste every little ingredient in there. 870 00:40:53,320 --> 00:40:55,400 Everything that good Greek food is all about. 871 00:40:55,400 --> 00:40:58,080 And I'm so glad that you've redeemed your... 872 00:40:58,080 --> 00:40:59,200 Yeah. 873 00:40:59,200 --> 00:41:00,760 ..your past sins. (LAUGHS) 874 00:41:00,760 --> 00:41:02,240 I've got goose bumps, yeah. 875 00:41:02,240 --> 00:41:03,840 Oh, I want to do a bit of role play, 876 00:41:03,840 --> 00:41:05,960 because I was going to be you, and you were going to be your dad. 877 00:41:05,960 --> 00:41:07,400 OK. You want to do that? Yeah, yeah. 878 00:41:07,400 --> 00:41:09,880 So, imagine, like... Yeah. Imagine, like... 879 00:41:09,880 --> 00:41:11,560 (LAUGHTER) ..I'm you. 880 00:41:13,120 --> 00:41:14,880 Imagine, like, I'm you. 881 00:41:14,880 --> 00:41:17,640 (IMITATES THEO) Hey, Dad, made you some dolmades. 882 00:41:17,640 --> 00:41:19,280 (IMITATES FATHER) OK. Let's see. 883 00:41:23,040 --> 00:41:25,280 Yeah, it's good, but I think it could be, 884 00:41:25,280 --> 00:41:26,720 uh, a little bit better. 885 00:41:26,720 --> 00:41:28,800 (LAUGHTER) 886 00:41:31,000 --> 00:41:32,720 That is all I need. 887 00:41:32,720 --> 00:41:34,520 (CONTINUES AS FATHER) Not as good as mine. 888 00:41:34,520 --> 00:41:36,160 Thanks. Thank you. Thanks. 889 00:41:37,600 --> 00:41:39,000 Thanks, mate. 890 00:41:39,000 --> 00:41:42,080 The next one belongs to Sarah. 891 00:41:42,080 --> 00:41:43,640 (APPLAUSE) Thank you. 892 00:41:43,640 --> 00:41:48,480 SARAH: Tempura betel leaves with chicken, cooked in lotus leaf. 893 00:41:49,800 --> 00:41:53,800 SOFIA: I love that lotus leaf chicken curry. 894 00:41:53,800 --> 00:41:56,600 It's juicy, it's fragrant, it's fresh, 895 00:41:56,600 --> 00:41:59,360 and you can really taste that lotus in there. 896 00:41:59,360 --> 00:42:01,320 Didn't need the betel leaf. 897 00:42:01,320 --> 00:42:03,680 I liked it, I just don't think it belonged on that dish. 898 00:42:04,920 --> 00:42:06,520 The next one is Darrsh. 899 00:42:06,520 --> 00:42:08,560 (APPLAUSE) 900 00:42:08,560 --> 00:42:12,120 DARRSH: Inside the parcel is whole baked snapper, 901 00:42:12,120 --> 00:42:15,800 a couple of hoppers and a seeni sambol. 902 00:42:15,800 --> 00:42:17,880 Looks pretty good, Darrsh. Awesome. 903 00:42:19,680 --> 00:42:22,560 Firstly, the fish, mate. It is cooked so well. 904 00:42:22,560 --> 00:42:24,000 I really like the seeni sambol, as well. 905 00:42:24,000 --> 00:42:25,520 Gives that beautiful sweetness. 906 00:42:25,520 --> 00:42:27,520 The hopper, I think you nearly got there. 907 00:42:27,520 --> 00:42:31,080 It was crispy, but it just didn't have that flavour that you get 908 00:42:31,080 --> 00:42:32,240 from the overnight ferment. 909 00:42:32,240 --> 00:42:35,600 And the sauce, great. I just wanted a little bit more salt. 910 00:42:35,600 --> 00:42:36,600 OK. Sure. 911 00:42:36,600 --> 00:42:38,000 A little bit more salt. Yep. 912 00:42:38,000 --> 00:42:39,320 Callum! (APPLAUSE) 913 00:42:39,320 --> 00:42:41,600 CALLUM: So I've done snapper wrapped in cabbage 914 00:42:41,600 --> 00:42:43,160 and a pipi and finger lime sauce. 915 00:42:46,160 --> 00:42:48,360 Callum, obviously, fish was cooked perfectly. 916 00:42:48,360 --> 00:42:51,240 The sauce is so perfect - it's perfectly balanced. 917 00:42:51,240 --> 00:42:52,600 But when I hit the cabbage, 918 00:42:52,600 --> 00:42:56,600 it's a bit leathery, and it tips the whole dish into over-seasoned. 919 00:42:56,600 --> 00:42:57,720 Yeah, sure. 920 00:42:57,720 --> 00:43:01,160 But otherwise, a really beautiful dish and looked stunning. 921 00:43:01,160 --> 00:43:02,800 Tim, you're up. 922 00:43:02,800 --> 00:43:04,080 (APPLAUSE) 923 00:43:06,280 --> 00:43:08,640 TIM: I've never made a dish like this before. 924 00:43:08,640 --> 00:43:11,000 It's really giving off Chiko Roll vibes. 925 00:43:11,000 --> 00:43:12,640 And I love a Chiko Roll. 926 00:43:14,120 --> 00:43:16,080 This is something that I would love to eat, 927 00:43:16,080 --> 00:43:17,920 and I just hope the judges love it, as well. 928 00:43:17,920 --> 00:43:19,640 (LAUGHS) 929 00:43:19,640 --> 00:43:21,000 Well, in the spirit of fun, 930 00:43:21,000 --> 00:43:22,880 we're going to call them Tim's Chiko Rolls. 931 00:43:22,880 --> 00:43:26,400 So, essentially, they're bulgogi beef 932 00:43:26,400 --> 00:43:28,640 fried cabbage rolls, 933 00:43:28,640 --> 00:43:31,920 and there's a little gochujang mayo on the side. 934 00:43:34,960 --> 00:43:36,640 Oh! (CHUCKLES) 935 00:43:36,640 --> 00:43:39,400 It's glistening. It looks pretty juicy. 936 00:44:00,800 --> 00:44:04,520 Tim, I thought you smashed the flavour in the bulgogi. 937 00:44:04,520 --> 00:44:07,000 Like, it was marinated well, it was cooked really nicely. 938 00:44:07,000 --> 00:44:08,440 Saying that, 939 00:44:08,440 --> 00:44:11,120 then you just went crazy with everything else. 940 00:44:11,120 --> 00:44:13,960 You've got beans in there, you've got rice in there, you've got cabbage, 941 00:44:13,960 --> 00:44:15,600 you've got your gochujang mayo. 942 00:44:15,600 --> 00:44:17,280 For me, it's just so much. 943 00:44:18,760 --> 00:44:20,960 Tim, I liked everything up to the cabbage. 944 00:44:20,960 --> 00:44:23,680 I felt like the bulgogi filling was really lovely. 945 00:44:23,680 --> 00:44:25,720 I think it's pretty spot-on, 946 00:44:25,720 --> 00:44:30,720 and I quite liked sort of the burrito-inspired rice and beans. 947 00:44:30,720 --> 00:44:34,760 But I think where it starts to go over the top is when you start 948 00:44:34,760 --> 00:44:38,440 to crumb and fry and have that outer coating. 949 00:44:38,440 --> 00:44:40,960 I think it could have been much better if you had just, like, 950 00:44:40,960 --> 00:44:43,640 pickled the cabbage leaves and given us a bit of respite 951 00:44:43,640 --> 00:44:45,560 with some acidity. 952 00:44:45,560 --> 00:44:46,640 Thanks, Tim. 953 00:44:46,640 --> 00:44:48,200 (APPLAUSE) 954 00:44:51,360 --> 00:44:53,360 Next one, Ben, please. 955 00:44:53,360 --> 00:44:54,960 (APPLAUSE) 956 00:44:56,320 --> 00:44:58,640 BEN: I've got this beautifully presented plate of food. 957 00:44:58,640 --> 00:45:01,360 It's going to look amazing with the sauce poured on top. 958 00:45:01,360 --> 00:45:03,240 (APPLAUSE) (WHISTLES) 959 00:45:03,240 --> 00:45:07,080 The problem is, hiding underneath that veneer of vine leaf 960 00:45:07,080 --> 00:45:09,640 is a piece of fish that I've got no idea if it's cooked or not. 961 00:45:12,640 --> 00:45:15,000 Right, Ben, tell us, what is your dish? 962 00:45:15,000 --> 00:45:18,320 Yeah, it's barramundi wrapped in vine leaf 963 00:45:18,320 --> 00:45:21,640 with a dill and verjuice sauce 964 00:45:21,640 --> 00:45:23,480 and various sorts of grapes. 965 00:45:24,960 --> 00:45:27,480 Well, let's find out if your fish is cooked. 966 00:45:27,480 --> 00:45:28,480 Yeah. 967 00:45:45,920 --> 00:45:49,360 Right, Ben, let's find out if your fish is cooked. 968 00:45:49,360 --> 00:45:50,360 Yeah. 969 00:46:02,200 --> 00:46:04,280 I wanted closer inspection. 970 00:46:04,280 --> 00:46:05,840 Oh, no. 971 00:46:05,840 --> 00:46:08,880 Oh, I reckon that's just short. Definitely not. 972 00:46:10,640 --> 00:46:12,480 Can we quarter it and serve it and...? 973 00:46:24,920 --> 00:46:27,080 Look, if anyone's going to eat the fish that's on the edge, 974 00:46:27,080 --> 00:46:28,240 it's definitely me. 975 00:46:28,240 --> 00:46:29,640 But with barramundi, 976 00:46:29,640 --> 00:46:32,240 like, it's just...it's not the one to do that 977 00:46:32,240 --> 00:46:33,880 because it does have that real tough sinew in it. 978 00:46:33,880 --> 00:46:36,080 And when that sinew doesn't break down, 979 00:46:36,080 --> 00:46:38,400 then it's really hard to wrap your head around. 980 00:46:38,400 --> 00:46:40,600 And for me, mine's just a little bit under. 981 00:46:41,600 --> 00:46:44,360 But it's a very interesting dish. 982 00:46:44,360 --> 00:46:45,960 Everything together is very interesting. 983 00:46:45,960 --> 00:46:48,720 Like, the whole symphony of grapes on the side, 984 00:46:48,720 --> 00:46:50,560 the butter, the dill sauce. 985 00:46:50,560 --> 00:46:54,280 And what I really, really like is the roasted pepper 986 00:46:54,280 --> 00:46:56,160 with the vine leaf. 987 00:46:56,160 --> 00:46:57,720 It's delicious. Mm. 988 00:46:57,720 --> 00:46:59,760 It's such a good combination. 989 00:46:59,760 --> 00:47:02,840 I think there is definitely something that you can work on there 990 00:47:02,840 --> 00:47:04,440 that could turn into a very good dish. 991 00:47:04,440 --> 00:47:06,800 Good luck. (APPLAUSE) 992 00:47:08,920 --> 00:47:11,040 Three or four more degrees, another three or four minutes, 993 00:47:11,040 --> 00:47:12,520 it would have been perfect. 994 00:47:13,640 --> 00:47:15,040 But it's not. 995 00:47:15,040 --> 00:47:16,360 And I just cannot see any way 996 00:47:16,360 --> 00:47:17,880 I'm not going to be in another pressure test. 997 00:47:23,040 --> 00:47:24,360 I speak for all of us up here 998 00:47:24,360 --> 00:47:28,200 when I say that was a cracker of a cook. 999 00:47:28,200 --> 00:47:31,960 Laura, that was insanely good cooking. 1000 00:47:31,960 --> 00:47:35,320 Theo, those dolmades, mate, they absolutely dominated. 1001 00:47:35,320 --> 00:47:36,320 Well done. 1002 00:47:36,320 --> 00:47:40,440 Samira, Snez, Audra, flat-out flavour. 1003 00:47:40,440 --> 00:47:41,760 Top-tier belters. 1004 00:47:41,760 --> 00:47:43,000 Good stuff. 1005 00:47:44,720 --> 00:47:47,520 Unfortunately, it's not all good news. 1006 00:47:48,640 --> 00:47:50,920 There's still a pressure test tomorrow, 1007 00:47:50,920 --> 00:47:52,920 and four of you will be cooking in it. 1008 00:47:55,320 --> 00:47:57,200 If I call your name, please step forward. 1009 00:48:00,360 --> 00:48:01,680 Rue. 1010 00:48:06,200 --> 00:48:07,360 Ben. 1011 00:48:12,560 --> 00:48:13,680 Jimmy. 1012 00:48:17,720 --> 00:48:18,840 And Tim. 1013 00:48:23,520 --> 00:48:25,640 You're all cooking in tomorrow's pressure test. 1014 00:48:27,640 --> 00:48:29,560 Trust me when I say - 1015 00:48:29,560 --> 00:48:32,360 nothing can prepare you for what we have in store. 1016 00:48:35,080 --> 00:48:37,400 So make sure you get plenty of sleep... 1017 00:48:38,400 --> 00:48:40,240 ..and come back tomorrow ready to fight. 1018 00:48:40,240 --> 00:48:41,240 Good night. 1019 00:48:50,120 --> 00:48:53,560 ANNOUNCER: Tomorrow night... It's Steven He! 1020 00:48:53,560 --> 00:48:55,000 (CHEERING AND APPLAUSE) 1021 00:48:55,000 --> 00:48:57,160 Today, you're gonna cook my... 1022 00:48:58,880 --> 00:49:01,320 Oh, wow! 1023 00:49:01,320 --> 00:49:03,240 That's mad! 1024 00:49:03,240 --> 00:49:05,440 This thing belongs in the Louvre. 1025 00:49:05,440 --> 00:49:07,880 How the hell am I going to make that? 1026 00:49:07,880 --> 00:49:09,600 This puppy 1027 00:49:09,600 --> 00:49:12,400 will be one hell of a party trick. 1028 00:49:20,240 --> 00:49:22,200 Captions by Red Bee Media