1 00:00:01,000 --> 00:00:03,320 Previously on MasterChef Australia... 2 00:00:05,040 --> 00:00:08,360 Oh, wow. That's epic. That's so cool. 3 00:00:08,360 --> 00:00:11,080 ..they unwrapped a huge week... 4 00:00:11,080 --> 00:00:12,600 The mystery box is like, 5 00:00:12,600 --> 00:00:15,320 "Christmas has definitely come early." 6 00:00:15,320 --> 00:00:18,560 ..and presented spectacular dishes... 7 00:00:18,560 --> 00:00:20,440 JEANÐCHRISTOPHE: This is a front cover of a magazine. 8 00:00:20,440 --> 00:00:24,120 POH: I would order that over and over and over again. 9 00:00:24,120 --> 00:00:29,600 ..but the bottom four faced an incredible pressure test... 10 00:00:29,600 --> 00:00:32,000 (ALL EXCLAIM) 11 00:00:32,000 --> 00:00:34,320 That's mad! 12 00:00:34,320 --> 00:00:36,680 ..that was the end of the journey for Jimmy. 13 00:00:39,200 --> 00:00:40,560 Then... 14 00:00:40,560 --> 00:00:43,040 Welcome to Sydney. (CHEERING) 15 00:00:43,040 --> 00:00:46,200 ..a service challenge with an unexpected twist... 16 00:00:46,200 --> 00:00:48,080 (ALARM SOUNDS) 17 00:00:48,080 --> 00:00:51,080 Oh, no. VOICE RECORDING: Evacuate now! 18 00:00:52,120 --> 00:00:55,280 ..ended with 'alarmingly' good dishes... 19 00:00:55,280 --> 00:00:58,320 ANDY: This is elevated pub food at its finest. 20 00:00:58,320 --> 00:01:00,960 POH: Shiza Minnelli, that is a good plate of food. 21 00:01:00,960 --> 00:01:05,760 ..and the orange team won immunity from tonight's elimination. 22 00:01:17,800 --> 00:01:20,320 Let's do this, Sarah, Theo, come on, mate. 23 00:01:22,840 --> 00:01:25,160 How are you feeling? I'm alright. 24 00:01:25,160 --> 00:01:26,200 Yeah! Damn. 25 00:01:26,200 --> 00:01:28,040 It doesn't matter what colour the apron. 26 00:01:28,040 --> 00:01:30,440 Just give it a red-hot crackeroo. 27 00:01:44,840 --> 00:01:46,880 Woo! 28 00:01:55,120 --> 00:01:57,240 Morning, all. CONTESTANTS: Morning. 29 00:01:57,240 --> 00:02:00,680 How good is it to be back in the MasterChef kitchen, eh? 30 00:02:02,920 --> 00:02:05,000 But not so nice to be back in black, right? 31 00:02:05,000 --> 00:02:06,240 CONTESTANTS: No. 32 00:02:06,240 --> 00:02:07,920 Unfortunately, by the end of the day, 33 00:02:07,920 --> 00:02:10,160 one of you will be going home. 34 00:02:13,240 --> 00:02:15,200 Righto. It is an elimination, 35 00:02:15,200 --> 00:02:17,360 but I know you guys are going to be happy with this one. 36 00:02:17,360 --> 00:02:19,360 (CONTESTANTS REACT) SNEZ: We will? 37 00:02:19,360 --> 00:02:22,560 We brought in a very special guest. 38 00:02:22,560 --> 00:02:25,040 Ooh. He's known all over the world 39 00:02:25,040 --> 00:02:27,320 for changing the future of food. 40 00:02:27,320 --> 00:02:29,520 He's made his mark through sustainable cooking, 41 00:02:29,520 --> 00:02:31,680 turning ingredients bound for the bin 42 00:02:31,680 --> 00:02:34,120 into masterful plates of food. 43 00:02:34,120 --> 00:02:37,920 He's been awarded honours every cook dreams of, 44 00:02:37,920 --> 00:02:40,240 gracing the Top 100 Chefs list, 45 00:02:40,240 --> 00:02:43,480 as well as the World's Best 100 Restaurants list 46 00:02:43,480 --> 00:02:44,880 just last year. (GASPS) 47 00:02:44,880 --> 00:02:48,040 I've got two words for you, Fish King. 48 00:02:48,040 --> 00:02:51,800 (ENTHUSIASTIC CHEERING) 49 00:02:51,800 --> 00:02:54,720 Please welcome - you know who I'm talking about - 50 00:02:54,720 --> 00:02:57,400 Josh Niland! 51 00:02:57,400 --> 00:02:59,360 (CHEERING AND APPLAUSE) 52 00:03:05,440 --> 00:03:08,760 I love Josh, I love everything he's about - his restaurants, 53 00:03:08,760 --> 00:03:10,680 his philosophy, his energy. 54 00:03:10,680 --> 00:03:13,040 He's just like, he's my angelfish. 55 00:03:13,040 --> 00:03:14,880 That's what I'm calling him. He's an angelfish. 56 00:03:18,200 --> 00:03:21,720 This guy is an absolute genius. 57 00:03:21,720 --> 00:03:25,480 He has changed the way chefs 58 00:03:25,480 --> 00:03:30,160 and the seafood industry thinks about butchery and seafood. 59 00:03:30,160 --> 00:03:34,800 He really is just such an icon in this industry. 60 00:03:34,800 --> 00:03:37,400 For a bad day, it's going to be a really good day. 61 00:03:39,640 --> 00:03:42,000 SOFIA: Josh, how's it going? I'm good. How are you? 62 00:03:42,000 --> 00:03:43,880 Really well. Everybody looks sharp. 63 00:03:43,880 --> 00:03:45,080 Yes, so do you! 64 00:03:45,080 --> 00:03:49,760 Thank you. Declan, are you blushing? 65 00:03:49,760 --> 00:03:51,280 (LAUGHTER) 66 00:03:51,280 --> 00:03:55,480 How does it feel to see Josh again? Um, yeah. Starstruck. 67 00:03:55,480 --> 00:03:57,520 Um, I'm a big fan of yours, mate. 68 00:03:57,520 --> 00:03:59,520 Oh. Thank you. Yeah, we can tell. 69 00:04:01,680 --> 00:04:06,400 What you've brought to the industry, Josh, has drawn worldwide attention. 70 00:04:06,400 --> 00:04:07,840 Can you explain it? 71 00:04:09,440 --> 00:04:12,120 I think there's a lot of fear associated with fish 72 00:04:12,120 --> 00:04:13,760 in some parts of the world 73 00:04:13,760 --> 00:04:16,640 where we don't necessarily know what to do with it. 74 00:04:16,640 --> 00:04:19,800 So I'm trying to come at it from the mind of a meat butcher, 75 00:04:19,800 --> 00:04:22,000 and then apply that into fish theory. 76 00:04:23,600 --> 00:04:25,160 And, hopefully, at the end of the day, 77 00:04:25,160 --> 00:04:28,280 it works towards better ethics with how we work with fish, 78 00:04:28,280 --> 00:04:30,480 but, as well, better economics. 79 00:04:30,480 --> 00:04:35,200 He is probably the chef that I want to impress the most in this kitchen, 80 00:04:35,200 --> 00:04:37,760 and he is the biggest inspiration to me. 81 00:04:38,920 --> 00:04:40,520 What do you reckon is under here, guys? 82 00:04:40,520 --> 00:04:43,000 A big-ass fish. 83 00:04:43,000 --> 00:04:44,560 What makes you think that? 84 00:04:46,000 --> 00:04:48,320 Well, guys, this is something 85 00:04:48,320 --> 00:04:50,440 that I've tediously worked my way through 86 00:04:50,440 --> 00:04:53,320 and butchered this beautiful product just for you guys. 87 00:04:58,120 --> 00:04:59,520 (CONTESTANTS GASP) 88 00:05:02,320 --> 00:05:04,920 Beef! Where's the fish? 89 00:05:04,920 --> 00:05:07,240 It's beef, guys. 90 00:05:07,240 --> 00:05:11,080 That is very unexpected. It's not what I expected at all. 91 00:05:11,080 --> 00:05:12,640 I'm expecting a big tuna. 92 00:05:12,640 --> 00:05:15,160 And there's cuts of meat, uh, a rack. 93 00:05:15,160 --> 00:05:17,440 I can see mince. I can see flank. 94 00:05:17,440 --> 00:05:19,360 Yeah. Not what I was expecting. 95 00:05:19,360 --> 00:05:21,080 Is it actually fish? 96 00:05:22,800 --> 00:05:25,560 Beef and fish are actually incredibly similar. 97 00:05:25,560 --> 00:05:27,320 And I'm going to show you how. 98 00:05:29,520 --> 00:05:30,880 Alright. 99 00:05:30,880 --> 00:05:31,920 POH: Wow! 100 00:05:33,120 --> 00:05:34,880 Yum. Oh, wow. 101 00:05:34,880 --> 00:05:37,120 Oh, my gosh. 102 00:05:37,120 --> 00:05:39,720 Tenderloin of yellowfin tuna. 103 00:05:39,720 --> 00:05:42,600 They're trussed and pretty much cherry-picked 104 00:05:42,600 --> 00:05:45,080 the best bit right out of the middle. 105 00:05:45,080 --> 00:05:49,520 And then at its opposite, we've got the beef tenderloin. 106 00:05:49,520 --> 00:05:52,440 Texturally, you're achieving a similar outcome. 107 00:05:52,440 --> 00:05:55,560 They're soft, they're buttery. You don't have to chew too much. 108 00:05:55,560 --> 00:05:58,520 SNEZ: That is a beautiful cut. Next one. 109 00:05:58,520 --> 00:06:03,000 This is the very, very sinew-heavy tuna tail. 110 00:06:03,000 --> 00:06:05,880 And so bringing some value and reverence 111 00:06:05,880 --> 00:06:08,320 to part of the fish that, you know, 112 00:06:08,320 --> 00:06:11,400 might just get lopped off and pushed aside. 113 00:06:11,400 --> 00:06:12,560 Because, as you can see, 114 00:06:12,560 --> 00:06:15,880 there are a lot of heavy sinews that run through that. 115 00:06:15,880 --> 00:06:18,440 But if you actually think about the potential 116 00:06:18,440 --> 00:06:20,840 of what that could be in terms of cooking, 117 00:06:20,840 --> 00:06:22,880 and would you slow-cook it? Would you glaze it? 118 00:06:22,880 --> 00:06:25,000 Would it go sticky? Would it go crispy? 119 00:06:26,400 --> 00:06:27,400 The next one - 120 00:06:27,400 --> 00:06:31,600 we've got this extraordinary beef flank here. 121 00:06:31,600 --> 00:06:35,360 And then, on this side, we've got the yellowfin tuna belly. 122 00:06:36,840 --> 00:06:39,600 All the muscle fibres that run through that tuna belly 123 00:06:39,600 --> 00:06:42,200 and all the fat that sits in between, 124 00:06:42,200 --> 00:06:44,840 so intramuscular fat gives you, 125 00:06:44,840 --> 00:06:47,080 you know, the pleasure of eating, really. 126 00:06:48,880 --> 00:06:51,640 Next up. Ossobuco. Wow. 127 00:06:53,560 --> 00:06:57,080 So this is cut on the yellowfin tuna higher up on the tail. 128 00:06:57,080 --> 00:07:01,040 Very similar to, then, our meat ossobuco on that side. 129 00:07:01,040 --> 00:07:04,760 It's amazing. Oh, it's crazy. 130 00:07:04,760 --> 00:07:07,840 Next cut. You ready for this one? 131 00:07:07,840 --> 00:07:09,680 (LAUGHS) Alright. 132 00:07:09,680 --> 00:07:11,840 CONTESTANTS: Oh! 133 00:07:11,840 --> 00:07:14,080 SNEZ: That looks insane! 134 00:07:14,080 --> 00:07:16,080 Stop it! Oh, my gosh. 135 00:07:16,080 --> 00:07:17,920 That's amazing. 136 00:07:17,920 --> 00:07:21,400 This is the yellowfin tuna rib eye, 137 00:07:21,400 --> 00:07:24,360 been left on the spine of the fish. 138 00:07:24,360 --> 00:07:28,600 So now this has been left to age and mature on the bone. 139 00:07:28,600 --> 00:07:30,680 So, like this beef rib eye, 140 00:07:30,680 --> 00:07:33,720 we can see aesthetically the similarities here. 141 00:07:33,720 --> 00:07:35,840 And if you've got shelf life, 142 00:07:35,840 --> 00:07:39,040 then you get savoury flavours, glutamates developing 143 00:07:39,040 --> 00:07:41,560 within the fish during the ageing process. 144 00:07:41,560 --> 00:07:46,080 Then gives spectrum for all sorts of savoury, meaty ideas. 145 00:07:46,080 --> 00:07:47,480 SNEZ: This is crazy. 146 00:07:48,520 --> 00:07:50,760 Sirloin. Oh. 147 00:07:50,760 --> 00:07:55,280 And, lastly, we have the ground yellowfin tuna. 148 00:07:55,280 --> 00:07:58,000 Just like the ground beef on this side 149 00:07:58,000 --> 00:08:01,480 that all of us grew up eating - lasagnes and bolognaise. 150 00:08:01,480 --> 00:08:04,800 Just here, we have the ground yellowfin tuna. 151 00:08:04,800 --> 00:08:08,240 So just like all of these beef cuts that we're all very familiar with, 152 00:08:08,240 --> 00:08:13,520 I've mirrored them with my selection of yellowfin tuna cuts. 153 00:08:13,520 --> 00:08:16,000 My brain is just going crazy! I know. 154 00:08:16,000 --> 00:08:19,400 I'm feeling intimidated because he's just so exceptional. 155 00:08:19,400 --> 00:08:25,720 Like, it's... Like, to be able to replicate meat with tuna is wild. 156 00:08:26,880 --> 00:08:29,480 We've got matching cuts on both sides, 157 00:08:29,480 --> 00:08:31,080 so we all understand that. 158 00:08:31,080 --> 00:08:32,440 But bigger than that, 159 00:08:32,440 --> 00:08:33,640 what I'm trying to say here is 160 00:08:33,640 --> 00:08:37,160 yellowfin tuna came in at 45 kilos. 161 00:08:37,160 --> 00:08:38,880 It's a big fish. 162 00:08:40,120 --> 00:08:43,320 If you don't approach a fish of such significance 163 00:08:43,320 --> 00:08:47,120 with a matrix of primary cuts and secondary cuts, 164 00:08:47,120 --> 00:08:51,000 then you're just paying for filling your bin up. 165 00:08:51,000 --> 00:08:52,320 To start to think about fish 166 00:08:52,320 --> 00:08:56,280 and using meat as the catalyst of that thinking 167 00:08:56,280 --> 00:08:59,800 can give headwind to so much creative opportunity. 168 00:08:59,800 --> 00:09:02,240 It's honestly like it's a masterpiece. 169 00:09:02,240 --> 00:09:04,440 It's a piece of art in front of us. 170 00:09:04,440 --> 00:09:06,200 It's so gorgeous. 171 00:09:06,200 --> 00:09:08,880 The finesse on the meat, the butchery, 172 00:09:08,880 --> 00:09:11,080 how beautiful the produce looks, 173 00:09:11,080 --> 00:09:13,640 like, it's just so Josh and it's honestly like, 174 00:09:13,640 --> 00:09:16,920 if I get to cook with something like that today, it's pretty amazing. 175 00:09:16,920 --> 00:09:19,760 Inspiring, huh? SNEZ: Absolutely. 176 00:09:19,760 --> 00:09:21,520 But then we've got this cloche over here as well. 177 00:09:22,920 --> 00:09:25,600 There's always a cloche. 178 00:09:25,600 --> 00:09:32,440 So a summary of all of these parts then amounts to my perfect... 179 00:09:34,960 --> 00:09:36,240 ..surf and turf. 180 00:09:40,160 --> 00:09:42,080 It's magnetic. Look at it! 181 00:09:42,080 --> 00:09:43,560 CONTESTANTS: Ah! 182 00:09:43,560 --> 00:09:46,080 Can't have steak without condiments. CONTESTANTS: Oh! 183 00:09:48,160 --> 00:09:50,880 Oh, my gosh! That is stunning! 184 00:09:50,880 --> 00:09:53,800 So, surf and turf in front of us here. 185 00:09:53,800 --> 00:09:58,760 The yellowfin tuna ribeye next to the beautiful sirloin on the bone. 186 00:09:58,760 --> 00:10:02,480 So a side-by-side comparative of the two, 187 00:10:02,480 --> 00:10:04,800 but surprisingly incredibly delicious together. 188 00:10:04,800 --> 00:10:07,520 Yum! Wow! 189 00:10:07,520 --> 00:10:10,000 Now, you've seen Josh's surf and turf. 190 00:10:10,000 --> 00:10:14,400 Today, we want you to show us your interpretation. 191 00:10:14,400 --> 00:10:18,120 We're giving you 75 minutes. 192 00:10:18,120 --> 00:10:20,840 The pantry and garden are open, 193 00:10:20,840 --> 00:10:25,360 and you can use any protein and any seafood you like. 194 00:10:26,480 --> 00:10:29,080 Personally, I've had my hands in the pantry 195 00:10:29,080 --> 00:10:32,040 and I've made sure that there's no prawns 196 00:10:32,040 --> 00:10:35,280 'cause I don't want a Scotch fillet with a prawn on top. 197 00:10:36,240 --> 00:10:39,440 We're talking about 2025. 198 00:10:39,440 --> 00:10:41,960 Modern surf and turf. 199 00:10:41,960 --> 00:10:44,400 This is the guy that put tuna cheeseburgers 200 00:10:44,400 --> 00:10:46,880 and fish eyeball ice-cream on the map. 201 00:10:48,720 --> 00:10:50,400 Think outside the box. 202 00:10:51,480 --> 00:10:52,520 OK. 203 00:10:52,520 --> 00:10:54,840 I'm just like, I want to get in the kitchen. 204 00:10:54,840 --> 00:10:56,920 (LAUGHTER) 205 00:10:56,920 --> 00:10:58,160 And the time starts now! 206 00:11:04,480 --> 00:11:06,680 OK. Sorry. 207 00:11:09,560 --> 00:11:11,800 So many lovely things. 208 00:11:15,360 --> 00:11:17,240 Excuse me for reaching. I hope so. 209 00:11:17,240 --> 00:11:20,360 When you're in the black apron and you step into the kitchen, 210 00:11:20,360 --> 00:11:22,880 there's always that thing in the back of your head, 211 00:11:22,880 --> 00:11:25,640 maybe this could be the time that I go home. 212 00:11:25,640 --> 00:11:27,040 Go, Timmy! 213 00:11:27,040 --> 00:11:30,800 So if I'm going to do a dish today that's going to wow the judges, 214 00:11:30,800 --> 00:11:34,040 I've really got to bring surf and turf into 2025. 215 00:11:37,960 --> 00:11:40,000 Temperature's on. We are on. 216 00:11:43,400 --> 00:11:45,600 I think she's doing a dessert. 217 00:11:45,600 --> 00:11:49,280 SARAH: Black apron day, and it's always a difficult day. 218 00:11:49,280 --> 00:11:52,360 But I came back into this competition 219 00:11:52,360 --> 00:11:54,400 to push myself to really create dishes 220 00:11:54,400 --> 00:11:58,360 that speak of my personality and are me 221 00:11:58,360 --> 00:12:01,000 and things that I'm creating and new and different. 222 00:12:01,000 --> 00:12:04,760 So I want to channel a bit of Josh Niland today. 223 00:12:04,760 --> 00:12:08,560 I want to spark a bit of conversation about my dish. 224 00:12:08,560 --> 00:12:10,960 It's kind of a version of an old-school dish, 225 00:12:10,960 --> 00:12:12,000 the carpetbag, 226 00:12:12,000 --> 00:12:14,440 traditionally, it's oysters stuffed inside beef 227 00:12:14,440 --> 00:12:15,840 and wrapped in bacon. 228 00:12:15,840 --> 00:12:18,640 But I'm doing a totally different version of that. 229 00:12:18,640 --> 00:12:21,280 It's a little bit wild, actually. 230 00:12:21,280 --> 00:12:24,520 Um, so I'm doing, um, an oyster ice-cream, 231 00:12:24,520 --> 00:12:27,920 and I am serving it on top of a beef tartare 232 00:12:27,920 --> 00:12:30,640 with a bit of guanciale. 233 00:12:30,640 --> 00:12:32,600 I have to get this oyster ice-cream on 234 00:12:32,600 --> 00:12:35,680 and none of the oysters are shucked, 235 00:12:35,680 --> 00:12:39,880 so I have to sit and shuck about 20 to 30 oysters. 236 00:12:39,880 --> 00:12:44,160 Declan, I wish you were down to shuck my oysters for me. 237 00:12:44,160 --> 00:12:46,440 Just throw them up. We'll get them sorted. 238 00:12:46,440 --> 00:12:49,040 Yeah, thanks. They'll come back empty. 239 00:12:49,040 --> 00:12:52,120 I'm going to be like an oyster-shucking professional 240 00:12:52,120 --> 00:12:53,160 by the end of this. 241 00:12:54,200 --> 00:12:56,240 Not starting off that way, but... 242 00:12:57,840 --> 00:13:00,200 I feel like if I can pull this off, 243 00:13:00,200 --> 00:13:03,000 I can impress Josh Niland, 244 00:13:03,000 --> 00:13:05,040 and it's definitely right up his alley. 245 00:13:07,240 --> 00:13:10,720 My gosh, how long is it going to take me to do all of these? 246 00:13:13,400 --> 00:13:17,040 Yes, Rhi! Nice work, mate. How much meat have you got there? 247 00:13:17,040 --> 00:13:18,880 RHIANNON: Not enough. 248 00:13:20,320 --> 00:13:22,560 When I think of surf and turf, I think of Deano. 249 00:13:23,760 --> 00:13:25,480 It was our very first date. 250 00:13:25,480 --> 00:13:27,640 It was actually the dish we ate, 251 00:13:27,640 --> 00:13:30,600 both of us on our first date 19 years ago. 252 00:13:30,600 --> 00:13:33,160 It went well. He's still there. (LAUGHS) 253 00:13:34,520 --> 00:13:36,880 It was that good that we kept going back 254 00:13:36,880 --> 00:13:41,440 every year on our anniversary to have surf and turf. 255 00:13:41,440 --> 00:13:46,600 Today I'm doing an Asian beef broth with lobster wonton. 256 00:13:46,600 --> 00:13:51,440 The surf is in the, um, lobster dumpling wonton. 257 00:13:51,440 --> 00:13:53,800 And the turf is in the beef broth. 258 00:13:53,800 --> 00:13:55,240 Bloody need my glasses. 259 00:13:56,360 --> 00:13:57,520 Shit. 260 00:13:58,680 --> 00:14:00,600 I've actually cooked for Josh before 261 00:14:00,600 --> 00:14:03,760 when he was in the kitchen, and I got, like, a top dish. 262 00:14:03,760 --> 00:14:06,400 So, today, I'm really wanting to impress him. 263 00:14:06,400 --> 00:14:09,280 I have issues 'cause I can't see. 264 00:14:09,280 --> 00:14:12,400 Um... I can't see. Take my glasses. 265 00:14:12,400 --> 00:14:13,960 Oh. Thank you. 266 00:14:13,960 --> 00:14:16,840 I want to show Josh what I love to do. 267 00:14:16,840 --> 00:14:18,960 You know, wontons. It's what I love. 268 00:14:18,960 --> 00:14:20,880 I eat thousands of them all the time. 269 00:14:20,880 --> 00:14:22,120 I'll just come back, yeah? 270 00:14:24,080 --> 00:14:25,960 I like my wontons very simple. 271 00:14:25,960 --> 00:14:28,200 I don't really venture out 272 00:14:28,200 --> 00:14:31,280 because I bloody love a classic wonton. 273 00:14:31,280 --> 00:14:32,960 Last time, Josh gave me a high five. 274 00:14:32,960 --> 00:14:34,160 Today I want a high 10. 275 00:14:35,280 --> 00:14:37,560 Thank you for your glasses. 276 00:14:37,560 --> 00:14:40,200 It's alright. Any time. I forget that I'm getting old. 277 00:14:40,200 --> 00:14:41,400 No, you're not, you're not. 278 00:14:43,520 --> 00:14:47,160 I love everything about this challenge so much. 279 00:14:47,160 --> 00:14:48,640 POH: I know! 280 00:14:48,640 --> 00:14:51,720 We're asking our contestants to recreate surf and turf. 281 00:14:53,280 --> 00:14:55,520 This, for me, is what MasterChef is all about. 282 00:14:55,520 --> 00:14:57,680 It's about what's happening in the food industry. 283 00:14:57,680 --> 00:14:59,880 It's about people who are cooking progressively 284 00:14:59,880 --> 00:15:01,520 in ways that have never been seen before. 285 00:15:03,360 --> 00:15:05,480 Surf and turf. It's not a modern idea. 286 00:15:05,480 --> 00:15:07,960 It's one that we know and feel comfortable about. 287 00:15:07,960 --> 00:15:11,240 But it's such a special thing. Yeah. 288 00:15:11,240 --> 00:15:14,120 So I want to see and feel something special. 289 00:15:16,400 --> 00:15:19,640 This re-imagination of it is what we're looking for. 290 00:15:19,640 --> 00:15:21,760 Old-school, but modern execution. Yeah, that's it. 291 00:15:21,760 --> 00:15:23,120 Yeah. 292 00:15:23,120 --> 00:15:26,360 I think your challenge is very much like a double-edged sword. 293 00:15:26,360 --> 00:15:28,560 You can be a beef expert, 294 00:15:28,560 --> 00:15:32,000 but the sauce has to be connected between the two, 295 00:15:32,000 --> 00:15:33,800 the fish and the meat, 296 00:15:33,800 --> 00:15:35,600 and also the way you assemble everything together 297 00:15:35,600 --> 00:15:37,080 on the same plate. 298 00:15:37,080 --> 00:15:39,120 So it's more than cooking today. 100%. 299 00:15:46,040 --> 00:15:47,040 Let's go, guys. 300 00:15:52,920 --> 00:15:56,000 Today, I'm making a dish called Rootello Bonito. 301 00:15:56,000 --> 00:15:57,800 So it's a take on vitello tonnato, 302 00:15:57,800 --> 00:16:00,160 which is traditionally veal and tuna. 303 00:16:00,160 --> 00:16:02,080 And we make this at one of our restaurants, Nido, 304 00:16:02,080 --> 00:16:04,040 and it's kangaroo and bonito. 305 00:16:04,040 --> 00:16:05,840 So the 'roo' is the kangaroo. 306 00:16:05,840 --> 00:16:10,920 And the, um, 'rootello', the 'ello' is the bonito. 307 00:16:10,920 --> 00:16:16,120 It's like jam-packing all the delicious traditional flavours of a vitello tonnato, 308 00:16:16,120 --> 00:16:18,240 but making it a little bit Laura. 309 00:16:18,240 --> 00:16:21,120 And I cook well when Josh is here, so he's like my good-luck omen. 310 00:16:26,960 --> 00:16:29,120 DEPINDER: Have you made this before, Darrsh? 311 00:16:29,120 --> 00:16:32,000 Um... Hell, no. 312 00:16:32,000 --> 00:16:34,040 What? Oh, my God! 313 00:16:34,040 --> 00:16:36,040 Wowee, Darrsh, I'm loving that. Thanks, Andy. 314 00:16:36,040 --> 00:16:37,080 I'm loving that. 315 00:16:40,120 --> 00:16:42,720 The level of competition between last season 316 00:16:42,720 --> 00:16:45,680 and this season is you can't even compare it. 317 00:16:45,680 --> 00:16:47,960 Honestly, the dishes that I'm putting up this season, 318 00:16:47,960 --> 00:16:50,640 that last year would have got me top three, 319 00:16:50,640 --> 00:16:52,720 maybe top dish of the day. 320 00:16:52,720 --> 00:16:54,760 I'm either middle or lower. 321 00:16:54,760 --> 00:16:58,040 So I really want to push myself to be creative, 322 00:16:58,040 --> 00:17:00,080 to challenge myself in being innovative 323 00:17:00,080 --> 00:17:02,560 and not just like, sit back and be safe. 324 00:17:04,040 --> 00:17:05,240 Darrsh! Darrsh! 325 00:17:05,240 --> 00:17:07,240 What's happening? 326 00:17:07,240 --> 00:17:09,600 Brown sugar. Yeah. Yes! 327 00:17:09,600 --> 00:17:12,640 We're going surf and turf dessert. 328 00:17:12,640 --> 00:17:14,960 A surf and turf dessert?! 329 00:17:14,960 --> 00:17:17,040 Why not? It's elimination day. 330 00:17:19,240 --> 00:17:23,360 Yeah. So we're going a bone marrow sticky-date pudding. 331 00:17:23,360 --> 00:17:26,360 Uh, fish sauce butterscotch. Uh, caramel. 332 00:17:26,360 --> 00:17:29,720 And, um, and, yeah, playing around some visuals as well. 333 00:17:29,720 --> 00:17:32,160 I want to do some, like, orange caviar pearls as well. 334 00:17:34,000 --> 00:17:36,120 Whoo! (LAUGHS) 335 00:17:38,520 --> 00:17:40,640 We always want contestants to push the boat out. 336 00:17:40,640 --> 00:17:42,760 Especially when this man's in the kitchen. 337 00:17:42,760 --> 00:17:44,000 But, risk! 338 00:17:44,000 --> 00:17:46,080 What kind of boat are you driving? 339 00:17:46,080 --> 00:17:47,640 Yeah, I do feel like I'm either going to be 340 00:17:47,640 --> 00:17:49,840 right at the top or right at the bottom today, so... 341 00:17:49,840 --> 00:17:51,160 Yeah. 342 00:17:59,040 --> 00:18:03,960 OK, guys. Already 15 minutes gone. One hour to go. 343 00:18:03,960 --> 00:18:05,480 (APPLAUSE) 344 00:18:16,480 --> 00:18:20,280 POH: Oh, my God, that is so... 345 00:18:20,280 --> 00:18:21,480 Oh, my God! 346 00:18:23,440 --> 00:18:25,320 BEN: Ohhhh! 347 00:18:25,320 --> 00:18:26,800 Wish I was down there. Yeah, reckon? 348 00:18:29,040 --> 00:18:32,040 I like how you are just here watching us eat this. 349 00:18:32,040 --> 00:18:35,600 Can we swap? Wanna swap? Sorry, guys. 350 00:18:40,320 --> 00:18:41,480 SAMIRA: Enough spices. 351 00:18:41,480 --> 00:18:44,760 I'm trying my hardest to keep smiling right now, 352 00:18:44,760 --> 00:18:50,000 but I am so fully panicking as soon as I heard surf and turf. 353 00:18:50,000 --> 00:18:53,360 Surf and turf does not belong in the Middle East or never has. 354 00:18:53,360 --> 00:18:56,520 I don't think it even exists, to my knowledge. 355 00:18:56,520 --> 00:19:00,120 So, today, I want to play it up to my flavours, 356 00:19:00,120 --> 00:19:02,920 and, uh, hopefully I'll be able to execute well. 357 00:19:02,920 --> 00:19:06,880 So today I've decided I'll be using scallops for my seafood option, 358 00:19:06,880 --> 00:19:09,960 and I'll be using lamb rack for my meat option, 359 00:19:09,960 --> 00:19:12,080 and then I'll be combining that together 360 00:19:12,080 --> 00:19:13,600 with a beautiful Moroccan moghrabieh salad. 361 00:19:13,600 --> 00:19:16,560 I could bring some of the Western me into the Middle East 362 00:19:16,560 --> 00:19:18,240 by doing something like this. 363 00:19:18,240 --> 00:19:20,240 I want to be smart by choosing lamb, 364 00:19:20,240 --> 00:19:22,560 because I know I can cook it quickly, 365 00:19:22,560 --> 00:19:24,960 and I can pack in ultimate amount of flavour in there, 366 00:19:24,960 --> 00:19:28,600 and the scallop will be my sweet element to this dish. 367 00:19:28,600 --> 00:19:30,000 I think I'm hitting the brief today, 368 00:19:30,000 --> 00:19:32,240 but I'm hitting the brief in a safe way. 369 00:19:32,240 --> 00:19:33,880 I do not want to go home. 370 00:19:35,400 --> 00:19:38,560 Let's just see what happens, 'cause there's definitely not a plan B 371 00:19:38,560 --> 00:19:39,720 in action at the moment. 372 00:19:42,960 --> 00:19:44,360 SNEZ: Going scallop and chicken, 373 00:19:44,360 --> 00:19:46,920 dried scallops and chicken jus with it. 374 00:19:46,920 --> 00:19:49,320 Dried scallops in a chicken sauce? Yes. 375 00:19:49,320 --> 00:19:52,080 That sounds delicious. Thank you, Chefs. Appreciate it. 376 00:19:53,120 --> 00:19:54,760 SOFIA: Pork and marron meatballs. 377 00:19:54,760 --> 00:19:56,240 TIM: Pork and marron meatballs. 378 00:19:56,240 --> 00:19:59,720 I'll have the marron claws just sitting delicately on top. So... 379 00:19:59,720 --> 00:20:02,880 Nice! ..going for a bit more refined today. 380 00:20:02,880 --> 00:20:06,280 JOSH: That's a big squid. It's huge. 381 00:20:06,280 --> 00:20:10,280 I'm gonna be stuffing that with some pork mince, 'nduja sauce, 382 00:20:10,280 --> 00:20:12,280 going to be sitting on a corn puree. Wow. 383 00:20:12,280 --> 00:20:13,280 Wow. 384 00:20:14,520 --> 00:20:18,720 OK, guys. 45 minutes to go. 385 00:20:18,720 --> 00:20:21,440 Allez! Allez! Good luck. (CHEERING AND APPLAUSE) 386 00:20:32,720 --> 00:20:35,720 Watch those fingers, Snez. Oh, my God, Snez, slow down. 387 00:20:35,720 --> 00:20:36,840 (LAUGHS) 388 00:20:40,920 --> 00:20:43,440 DECLAN: You're smashing through those oysters, Sarah. 389 00:20:43,440 --> 00:20:47,040 I need you down here! Final oyster done. 390 00:20:47,040 --> 00:20:50,120 I do not want to look at another oyster for a while. 391 00:20:50,120 --> 00:20:51,200 So, oysters are done. 392 00:20:51,200 --> 00:20:53,640 Now, I need to get this oyster ice-cream 393 00:20:53,640 --> 00:20:57,080 into the ice-cream maker before I can start my beef tartare. 394 00:20:57,080 --> 00:20:59,280 I'm making a creme anglaise 395 00:20:59,280 --> 00:21:00,800 with my egg yolks. 396 00:21:00,800 --> 00:21:05,240 I'm using dextrose in there, just to get the consistency right - 397 00:21:05,240 --> 00:21:06,560 but I don't want this to be sweet - 398 00:21:06,560 --> 00:21:10,160 and cooking that until it gets to 84 degrees. 399 00:21:10,160 --> 00:21:13,640 And then I want to mix that with my oysters. 400 00:21:13,640 --> 00:21:15,000 So, the oysters, 401 00:21:15,000 --> 00:21:16,760 I'm keeping them totally raw 402 00:21:16,760 --> 00:21:18,800 and blending them into a puree 403 00:21:18,800 --> 00:21:21,600 and mixing that together with my creme anglaise. 404 00:21:22,680 --> 00:21:24,960 This oyster ice-cream is a big risk, 405 00:21:24,960 --> 00:21:29,160 but I don't want this to just be a really subtle oyster ice-cream. 406 00:21:29,160 --> 00:21:32,160 I want to go hard on that oyster flavour. 407 00:21:32,160 --> 00:21:36,280 If I'm going to be experimental, then I'm going all the way. 408 00:21:36,280 --> 00:21:37,320 If this is oyster ice-cream, 409 00:21:37,320 --> 00:21:40,840 then I'm definitely going to make it taste like oyster ice-cream. 410 00:21:42,360 --> 00:21:45,080 So, ice-cream, sweet or savoury or somewhere in between? 411 00:21:45,080 --> 00:21:46,440 Yes, savoury. No, it's... Savoury. 412 00:21:46,440 --> 00:21:48,720 I have got a little bit of sugar in there, but, oh, dextrose. 413 00:21:48,720 --> 00:21:50,600 So it's, um... 414 00:21:52,360 --> 00:21:53,400 ..strong oyster. 415 00:21:55,080 --> 00:21:56,960 Oyster ice-cream. ANDY: Oyster ice-cream. 416 00:21:56,960 --> 00:21:58,680 What do you think? That's a... 417 00:21:58,680 --> 00:22:00,520 That's a finish first or... 418 00:22:00,520 --> 00:22:02,480 Finish... Don't say that! ..I'll walk you to the door. 419 00:22:02,480 --> 00:22:05,680 (CHUCKLES MISCHIEVOUSLY) Oh, my God, don't! 420 00:22:05,680 --> 00:22:08,680 Sarah Todd. Don't! 421 00:22:08,680 --> 00:22:10,080 I just got scared. 422 00:22:10,080 --> 00:22:12,440 Oh, my God! Oh, my God. OK. 423 00:22:17,640 --> 00:22:19,680 DARRSH: Look at my cute little pancetta crumbies. 424 00:22:19,680 --> 00:22:21,640 RUE: Oh, they look so good. 425 00:22:21,640 --> 00:22:23,640 You're coming back to your desserts. 426 00:22:23,640 --> 00:22:25,680 Are you not confident today or what? I'm confident. 427 00:22:25,680 --> 00:22:28,280 You're super confident with desserts. Feeling confident today. Yeah. 428 00:22:28,280 --> 00:22:31,480 My bone marrow sticky date pudding mix is done. 429 00:22:31,480 --> 00:22:33,280 It looks really good. 430 00:22:33,280 --> 00:22:34,920 This needs to rise and be nice and fluffy. 431 00:22:34,920 --> 00:22:36,960 And I'm only going to find out once it cooks. 432 00:22:36,960 --> 00:22:40,240 Theoretically, this dish should work - on paper. 433 00:22:40,240 --> 00:22:42,360 Using animal fats in puddings, 434 00:22:42,360 --> 00:22:44,320 it's been used traditionally in British cooking, 435 00:22:44,320 --> 00:22:45,560 and there's a reason for it - 436 00:22:45,560 --> 00:22:48,720 the melting point of animal fats is a lot higher than butter, 437 00:22:48,720 --> 00:22:52,120 and it actually lets the pudding rise and set 438 00:22:52,120 --> 00:22:53,520 before that butter melts, 439 00:22:53,520 --> 00:22:57,000 so you get a really fluffy texture from your pudding. 440 00:22:57,000 --> 00:22:58,520 So, that's that turf element. 441 00:22:59,840 --> 00:23:02,480 Now I need to focus on that fish sauce butterscotch 442 00:23:02,480 --> 00:23:06,280 to make sure that surf element is there. 443 00:23:06,280 --> 00:23:08,320 Fish sauce in a butterscotch sauce. 444 00:23:08,320 --> 00:23:09,880 It sounds weird, I know, 445 00:23:09,880 --> 00:23:12,680 but that salty sweet actually enhances 446 00:23:12,680 --> 00:23:13,760 both of those flavours 447 00:23:13,760 --> 00:23:15,520 and it keeps you going back for more. 448 00:23:15,520 --> 00:23:16,600 And that's what I want. 449 00:23:16,600 --> 00:23:18,600 I want to get that umami from that butterscotch 450 00:23:18,600 --> 00:23:20,960 to stop it from being super sickly sweet. 451 00:23:20,960 --> 00:23:22,960 Come here. I saw you sweating. 452 00:23:22,960 --> 00:23:24,520 I can see you've been thinking a lot. 453 00:23:24,520 --> 00:23:25,520 (THEY CHUCKLE) 454 00:23:25,520 --> 00:23:27,120 Listen, you confident? Yeah. 455 00:23:27,120 --> 00:23:29,000 Feeling good. Texture is going to be OK? 456 00:23:29,000 --> 00:23:32,560 I hope so, yeah. I've got time. So you've got crispiness, obviously. 457 00:23:32,560 --> 00:23:35,600 And the softness of the sponge? That's right. Yeah. 458 00:23:35,600 --> 00:23:37,720 Well, if this works, I'll tell you what... 459 00:23:37,720 --> 00:23:39,720 Thank you. Thanks, Chef. ..respect. 460 00:23:43,160 --> 00:23:44,920 ANDRE: Go, Theo! DECLAN: Go, Theo! 461 00:23:46,760 --> 00:23:49,200 Everyone is working at a million miles an hour. 462 00:23:50,520 --> 00:23:52,880 SARAH: I'm actually running today! 463 00:23:52,880 --> 00:23:53,920 I need a pot! 464 00:23:53,920 --> 00:23:57,000 The brief today - being creative, surf and turf - 465 00:23:57,000 --> 00:23:59,240 Josh has thrown a spanner in the works. 466 00:23:59,240 --> 00:24:01,680 It's one thing to have an extraordinary plate of food 467 00:24:01,680 --> 00:24:03,040 that tastes delicious... JAMIE: Yeah. 468 00:24:03,040 --> 00:24:05,800 ..but then how do you amplify that more into a realm of, 469 00:24:05,800 --> 00:24:08,120 "Look at me, look at me"? Yeah. 470 00:24:08,120 --> 00:24:11,200 He's shown that he can use fish eye in custard tarts 471 00:24:11,200 --> 00:24:14,960 and make ice-creams using the gelatinous parts of the fish. 472 00:24:14,960 --> 00:24:17,640 And he's asking everyone to be that creative. 473 00:24:18,880 --> 00:24:22,560 I'm really excited to see what dishes come out of today. 474 00:24:24,520 --> 00:24:26,400 Nice, Rhi-Rhi. 475 00:24:26,400 --> 00:24:27,960 RHIANNON: For my lobster wontons, 476 00:24:27,960 --> 00:24:30,200 the beef broth is in the pressure cooker 477 00:24:30,200 --> 00:24:32,760 and my wonton dough is resting for 20 minutes. 478 00:24:32,760 --> 00:24:35,160 And now I get on to the lobster filling. 479 00:24:35,160 --> 00:24:38,000 I like my wontons to be quite stock-standard - 480 00:24:38,000 --> 00:24:39,560 seafood, meat. 481 00:24:39,560 --> 00:24:42,280 You know, it's, like, my thing. 482 00:24:42,280 --> 00:24:46,360 So I'm actually, like, feeling OK. 483 00:24:46,360 --> 00:24:49,040 Rhiannon. G'day, g'day! 484 00:24:49,040 --> 00:24:50,040 What is the dish? 485 00:24:50,040 --> 00:24:52,880 So, I'm doing, like, my Asian-style beef broth. 486 00:24:52,880 --> 00:24:55,320 OK. With lobster wontons. 487 00:24:55,320 --> 00:24:57,280 Right. 488 00:24:57,280 --> 00:24:58,480 Just beef in the broth? 489 00:24:59,520 --> 00:25:00,720 Yeah. OK. 490 00:25:00,720 --> 00:25:03,400 Yeah, so, it's going to be really beefy. 491 00:25:03,400 --> 00:25:04,960 Righto. So, like, when you eat it, 492 00:25:04,960 --> 00:25:06,160 you've got the beef flavour 493 00:25:06,160 --> 00:25:09,440 and then you've got the surf in the wontons. 494 00:25:09,440 --> 00:25:10,520 OK. 495 00:25:14,720 --> 00:25:17,640 Is it inventive enough, though? Oh, bloody... I don't know. 496 00:25:17,640 --> 00:25:18,920 Hope so. 497 00:25:20,800 --> 00:25:22,680 Because we've got oyster ice-creams, 498 00:25:22,680 --> 00:25:25,320 we've got, like, bone marrow puddings. 499 00:25:25,320 --> 00:25:26,640 Bloody hell. 500 00:25:26,640 --> 00:25:27,880 This has completely thrown me, 501 00:25:27,880 --> 00:25:30,440 because they don't really seem impressed by my dish. 502 00:25:30,440 --> 00:25:33,440 And now I'm like, "Oh, my God, what am I going to do?" 503 00:25:42,600 --> 00:25:47,360 Well, as it should be, there are some creative minds out there 504 00:25:47,360 --> 00:25:50,080 just going hard, and I absolutely... Free-wheeling! 505 00:25:50,080 --> 00:25:52,480 ..absolutely love it. I'm super excited about Sarah Todd. 506 00:25:52,480 --> 00:25:55,080 JEAN-CHRISTOPHE: With the oyster ice-cream. 507 00:25:55,080 --> 00:25:56,560 Let's see how that all goes. 508 00:25:56,560 --> 00:25:59,840 Darrsh, he's going for the... So good! 509 00:25:59,840 --> 00:26:02,080 ..go hard or go home approach. Love it! 510 00:26:02,080 --> 00:26:04,920 And he's the only person doing a dessert. 511 00:26:04,920 --> 00:26:07,760 I kind of love it, 'cause it's very my style of competing, 512 00:26:07,760 --> 00:26:08,840 so I relate to it. 513 00:26:08,840 --> 00:26:11,400 'Cause he's doing bone marrow sticky date pudding... 514 00:26:11,400 --> 00:26:12,720 Sticky date pudding. Yeah. 515 00:26:12,720 --> 00:26:14,360 And then he's got the fish sauce. Yeah. 516 00:26:14,360 --> 00:26:17,800 All the elements and the textures that he's using work. 517 00:26:17,800 --> 00:26:19,640 Yeah. So it's just whether he can balance 518 00:26:19,640 --> 00:26:22,760 whether it just tastes like fish and meat in a dessert 519 00:26:22,760 --> 00:26:24,800 in a not good way. Yeah. 520 00:26:24,800 --> 00:26:26,840 The one that we were kind of worried about - Rhiannon. 521 00:26:26,840 --> 00:26:28,960 She's doing, like, this lobster and beef broth. 522 00:26:28,960 --> 00:26:30,840 I think she chose the easy option, 523 00:26:30,840 --> 00:26:34,400 which is just a lobster filling in the...in the wontons. 524 00:26:34,400 --> 00:26:37,560 And what else? I just think it's a missed opportunity. 525 00:26:39,240 --> 00:26:42,640 (SIGHS) Far out, man. You alright? 526 00:26:42,640 --> 00:26:44,560 I don't even know what I'd do. 527 00:26:44,560 --> 00:26:46,840 I'm in a complete spin. 528 00:26:46,840 --> 00:26:48,400 How am I going to supercharge this dish? 529 00:26:48,400 --> 00:26:50,320 How am I going to change it? What am I going to do? 530 00:26:50,320 --> 00:26:52,440 ..you end up in the final ones. 531 00:26:52,440 --> 00:26:53,680 I hope... I hope so. 532 00:26:56,600 --> 00:27:00,320 There's so many amazing cooks this season, 533 00:27:00,320 --> 00:27:02,200 so I've really got to ramp up my dish. 534 00:27:02,200 --> 00:27:05,680 Just keep going, yeah? Yeah. That's what I'm going to do. 535 00:27:05,680 --> 00:27:07,560 I've got the beautiful fresh lobster. 536 00:27:07,560 --> 00:27:09,640 I've only got it in the wonton filling at this point, 537 00:27:09,640 --> 00:27:13,000 so I'm thinking I'll put some of it in the dough. 538 00:27:13,000 --> 00:27:16,840 So, I mince some lobster meat and then I knead it into my dough. 539 00:27:18,960 --> 00:27:21,400 Do you need a bit of flour? Yes, I do, Chef. 540 00:27:21,400 --> 00:27:22,840 Where is it? It's just there. 541 00:27:22,840 --> 00:27:24,440 Where? Where? Just there. 542 00:27:24,440 --> 00:27:26,960 This is Josh Niland, it's elimination challenge... 543 00:27:26,960 --> 00:27:28,320 Thank you. 544 00:27:28,320 --> 00:27:30,240 ..I'm just gonna go for it. 545 00:27:30,240 --> 00:27:31,880 I'm chucking it into the wonton skin 546 00:27:31,880 --> 00:27:34,080 and hoping that supercharges the flavour. 547 00:27:34,080 --> 00:27:36,200 Yeah, I've added lobster to the dough, 548 00:27:36,200 --> 00:27:38,200 and it may change the consistency. 549 00:27:38,200 --> 00:27:41,040 It feels OK at the moment, so hopefully when I boil it up 550 00:27:41,040 --> 00:27:42,520 it's...it's still OK. 551 00:27:47,520 --> 00:27:49,560 DEPENDS: I'm so glad I'm up here today. 552 00:27:49,560 --> 00:27:51,000 553 00:27:51,000 --> 00:27:52,920 JAMIE: Woo! 554 00:27:52,920 --> 00:27:54,440 (LAUGHTER) 555 00:27:54,440 --> 00:27:55,800 556 00:27:55,800 --> 00:27:57,520 (LAUGHTER) 557 00:27:57,520 --> 00:27:59,880 SNEZ: Depinder, you're on fire today, I love it. 558 00:28:02,120 --> 00:28:04,720 Woo! I'm using beef today, and oysters. 559 00:28:04,720 --> 00:28:06,760 That's going to be my little play on surf and turf. 560 00:28:06,760 --> 00:28:09,040 I've got a beautiful piece of flank steak 561 00:28:09,040 --> 00:28:11,480 with a beautiful oyster cream sauce. 562 00:28:11,480 --> 00:28:14,560 I love cooking red meat and steaks and everything like that, 563 00:28:14,560 --> 00:28:16,560 but this is a little bit different, so I'm enjoying it. 564 00:28:18,000 --> 00:28:20,880 JAMIE: Today, going a little flare of Japan. 565 00:28:20,880 --> 00:28:23,240 I'm making braised pork cheeks 566 00:28:23,240 --> 00:28:26,280 with fresh Hervey Bay scallops and some sauteed mushrooms. 567 00:28:26,280 --> 00:28:27,960 I've never cooked for Josh before. 568 00:28:27,960 --> 00:28:30,560 Being a fan from up north, I've never met him before, 569 00:28:30,560 --> 00:28:32,200 so it should be a bit of fun today. 570 00:28:33,240 --> 00:28:35,720 AUDRA: I'm doing my dumplings. 571 00:28:35,720 --> 00:28:38,640 Tuna belly and chive dumplings with a beef broth. 572 00:28:38,640 --> 00:28:42,400 I have never made this before. I'm just channelling what I know. 573 00:28:42,400 --> 00:28:43,960 I'm channelling flavours, 574 00:28:43,960 --> 00:28:46,480 and hopefully it's going to be a good one. 575 00:28:46,480 --> 00:28:47,960 JOSH: What's your worst surf and turf? 576 00:28:47,960 --> 00:28:49,160 POH: Um... 577 00:28:49,160 --> 00:28:52,640 "Gonna need a snorkel to get through this porkel", or something? 578 00:28:52,640 --> 00:28:53,920 That's brilliant! 579 00:28:55,400 --> 00:28:57,120 Josh Niland's in the kitchen, 580 00:28:57,120 --> 00:28:59,520 so that means you got big fish to fry. 581 00:28:59,520 --> 00:29:01,240 27 minutes to go! 582 00:29:01,240 --> 00:29:03,800 (CHEERING AND APPLAUSE) JEAN-CHRISTOPHE: Allez! 583 00:29:10,120 --> 00:29:11,800 (LAUGHTER) 584 00:29:11,800 --> 00:29:13,960 You coming for a run with me? Yeah. Let's do it. 585 00:29:13,960 --> 00:29:15,360 You come here to talk to me? 586 00:29:17,040 --> 00:29:19,920 LAURA: My surf element in that bonito mayonnaise is done. 587 00:29:19,920 --> 00:29:23,360 And now I need to crack on to the turf in that kangaroo. 588 00:29:23,360 --> 00:29:26,160 I need to get the kangaroo out of the blast freezer, 589 00:29:26,160 --> 00:29:30,480 because I want to cook this directly on the hot coals of the hibachi. 590 00:29:30,480 --> 00:29:32,600 CALLUM: Smart technique, Lozza. Thank you. 591 00:29:32,600 --> 00:29:34,760 So, she's frozen the kangaroo, right? 592 00:29:34,760 --> 00:29:37,400 And then she's putting the frozen-solid kangaroo 593 00:29:37,400 --> 00:29:39,120 straight on the coals. BEN: Oh, wow. 594 00:29:39,120 --> 00:29:40,920 So it's going to be, like, this very thin layer 595 00:29:40,920 --> 00:29:44,040 of charred, smoky outside, but then perfectly raw in the middle. 596 00:29:45,240 --> 00:29:48,600 I want to see the outside, get it nice and charred, 597 00:29:48,600 --> 00:29:51,320 but still make sure the inside is quite rare. 598 00:29:51,320 --> 00:29:53,600 I'm just... I'm really happy. I think everything works together. 599 00:29:53,600 --> 00:29:55,400 I've made this dish before. I know it's delicious. 600 00:29:55,400 --> 00:29:57,160 Customers of ours love it. 601 00:29:57,160 --> 00:29:58,800 But today, my customers are the judges. 602 00:30:01,840 --> 00:30:03,600 JOSH: Laura. Hello, Josh. 603 00:30:03,600 --> 00:30:04,880 G'day, mate. How are ya? 604 00:30:04,880 --> 00:30:09,240 Good. A bit of kangaroo? Yeah. Kangaroo and bonito. 605 00:30:09,240 --> 00:30:10,480 Oh, wow. Yeah, yeah. 606 00:30:10,480 --> 00:30:12,840 So, it's, like, a take on vitello tonnato. 607 00:30:12,840 --> 00:30:14,520 I'm calling it Rootello Bonnato. 608 00:30:14,520 --> 00:30:16,560 You're pretty chilled, right? You sound very relaxed. 609 00:30:16,560 --> 00:30:18,080 I'm very relaxed. 610 00:30:18,080 --> 00:30:21,440 Is it going to look exactly the way I think I'm looking at it right now? 611 00:30:21,440 --> 00:30:24,000 Yeah. It's gonna be like mayonnaise on the bottom... 612 00:30:24,000 --> 00:30:25,760 Yeah. So, you're relying... ..diced kangaroo... 613 00:30:25,760 --> 00:30:27,680 ..upon the idea of kangaroo and bonito and calling it 614 00:30:27,680 --> 00:30:29,240 something really interesting and unique 615 00:30:29,240 --> 00:30:30,320 to get it over the finish line. 616 00:30:30,320 --> 00:30:32,960 Yeah. I'm too boring, is that what you're saying, Josh? 617 00:30:32,960 --> 00:30:34,680 No, I'm just saying... I'm being too boring. 618 00:30:34,680 --> 00:30:36,240 I love it. Thanks, guys. Good luck, Chef. 619 00:30:36,240 --> 00:30:37,880 I didn't say a thing. (CHUCKLES) 620 00:30:37,880 --> 00:30:40,760 Love you both so much. Mamma mia! 621 00:30:43,200 --> 00:30:45,760 I know this dish is gonna taste delicious. 622 00:30:45,760 --> 00:30:48,320 Like, I know this dish like the back of my hand. 623 00:30:48,320 --> 00:30:52,040 But it's now, like, what can I do to take it to the next level 624 00:30:52,040 --> 00:30:55,440 to really impress Josh and the judges? 625 00:30:55,440 --> 00:30:59,240 What can I do to make this dish go "wow"? 626 00:31:03,240 --> 00:31:05,480 I'm feeling a little bit stressed for time at the moment 627 00:31:05,480 --> 00:31:06,720 because it just flies. 628 00:31:06,720 --> 00:31:09,400 The shucking oysters part took so long. 629 00:31:09,400 --> 00:31:11,880 The oyster ice-cream is now in the ice-cream maker. 630 00:31:11,880 --> 00:31:15,160 I move on to my steak tartare. 631 00:31:15,160 --> 00:31:19,080 I take my fillet and cut it into beef dices. 632 00:31:19,080 --> 00:31:21,280 I'm adding in all of my other flavours - 633 00:31:21,280 --> 00:31:24,600 some shallots, some chives, some parsley, guanciale. 634 00:31:24,600 --> 00:31:27,680 I want to add some spices in as well. 635 00:31:27,680 --> 00:31:29,240 I want this to, you know, 636 00:31:29,240 --> 00:31:32,440 have a little bit of the hints of spices coming through, 637 00:31:32,440 --> 00:31:35,240 texturally those elements, and a nice mouthfeel, 638 00:31:35,240 --> 00:31:37,080 but, most importantly, 639 00:31:37,080 --> 00:31:39,280 I want the beef to shine and the oyster to shine 640 00:31:39,280 --> 00:31:40,960 so that that all kind of comes together. 641 00:31:40,960 --> 00:31:43,640 I think this is a really important element of this dish. 642 00:31:43,640 --> 00:31:47,040 So I just want to focus on the flavours of this part. 643 00:31:51,800 --> 00:31:53,400 SAMIRA: Snez... 644 00:31:53,400 --> 00:31:54,800 ..you know I have issues with salt. 645 00:31:54,800 --> 00:31:55,800 One taste? 646 00:31:57,840 --> 00:31:59,160 Mmm! The salt is fine? 647 00:31:59,160 --> 00:32:00,720 Delicious. 648 00:32:00,720 --> 00:32:03,280 So, right now, I've invested a lot of time 649 00:32:03,280 --> 00:32:05,320 with preparing my elements - 650 00:32:05,320 --> 00:32:08,080 for my beautiful lamb cutlets with some sweet scallops 651 00:32:08,080 --> 00:32:10,080 and a beautiful Moroccan moghrabieh salad. 652 00:32:11,240 --> 00:32:14,840 I've got my nuts toasted. I have my herbs chopped. 653 00:32:14,840 --> 00:32:18,520 All the flavours that I need, including my spice mix, is ready. 654 00:32:18,520 --> 00:32:21,360 Now it's time to start the proteins. 655 00:32:21,360 --> 00:32:23,040 Samira. Hello! 656 00:32:23,040 --> 00:32:24,080 How you going? 657 00:32:24,080 --> 00:32:25,920 I'm nervous but going well. Oh! 658 00:32:25,920 --> 00:32:28,080 Like, my hands are shaking. OK, talk to us. 659 00:32:28,080 --> 00:32:30,000 What's the dish? OK. 660 00:32:30,000 --> 00:32:31,960 I'm bringing surf and turf to the Middle East. 661 00:32:31,960 --> 00:32:33,600 Righto. Let's do it. Because that's something 662 00:32:33,600 --> 00:32:35,400 that's never happened before, I think, in history. 663 00:32:35,400 --> 00:32:36,680 JOSH: Yeah. 664 00:32:36,680 --> 00:32:39,600 Um, so, I am going Moroccan-inspired today, 665 00:32:39,600 --> 00:32:42,240 so I'll be making a Moroccan moghrabieh salad 666 00:32:42,240 --> 00:32:44,120 with lots of big flavours in there, 667 00:32:44,120 --> 00:32:47,880 using herbs and pomegranate and spices. 668 00:32:47,880 --> 00:32:49,560 Yeah. Back you on that. Boxed! 669 00:32:49,560 --> 00:32:53,000 A yoghurt, tahini, garlic sauce as a base. 670 00:32:53,000 --> 00:32:55,360 Back you on that. Boxed! Done. 671 00:32:55,360 --> 00:32:58,960 Ras el hanout spice-rubbed lamb cutlets. 672 00:32:58,960 --> 00:33:01,560 OK, yeah. And scallops for sweetness. 673 00:33:01,560 --> 00:33:04,360 Right. So I should hit nut, sweet, spice. 674 00:33:05,840 --> 00:33:11,000 I love the idea of sweetness with quite a very savoury protein 675 00:33:11,000 --> 00:33:12,200 like lamb. Yeah. 676 00:33:12,200 --> 00:33:16,760 It's almost like it's a tokenism of, "I'll just put some scallops on." 677 00:33:16,760 --> 00:33:17,880 OK. 678 00:33:17,880 --> 00:33:19,480 Because the dish itself, like, 679 00:33:19,480 --> 00:33:21,000 if we're going to be honest... Yes. 680 00:33:21,000 --> 00:33:23,000 ..spiced lamb with everything you just said - 681 00:33:23,000 --> 00:33:25,040 I'm so excited to eat. Yeah. 682 00:33:25,040 --> 00:33:26,360 But, as a surf and turf challenge, 683 00:33:26,360 --> 00:33:27,880 to put a couple of scallops next to a... 684 00:33:29,720 --> 00:33:31,480 I think what Josh is getting at is, 685 00:33:31,480 --> 00:33:33,760 is this dish good enough on its own without the scallop? 686 00:33:35,240 --> 00:33:37,120 Or are we going, "Oh, my gosh, 687 00:33:37,120 --> 00:33:40,080 "thank God the scallop was on the dish"? 688 00:33:40,080 --> 00:33:42,440 Think about it. 689 00:33:42,440 --> 00:33:43,440 OK. 690 00:33:52,360 --> 00:33:54,520 I'm frozen. I'm thinking in my head, 691 00:33:54,520 --> 00:33:56,800 "He is so correct with what he's saying." 692 00:33:58,080 --> 00:34:00,600 I'm looking at the clock. There's just 20 minutes to go. 693 00:34:03,480 --> 00:34:05,400 I don't know what I'm gonna do! 694 00:34:19,800 --> 00:34:23,000 Right now, all I can think of is, if I go ahead with the dish, 695 00:34:23,000 --> 00:34:24,400 they'll pull the dish apart 696 00:34:24,400 --> 00:34:26,040 and I might not hit the brief. 697 00:34:26,040 --> 00:34:28,280 Especially because I have admitted 698 00:34:28,280 --> 00:34:31,080 that the scallop is only there for the fact of it being there. 699 00:34:31,080 --> 00:34:32,680 (SIGHS) 700 00:34:32,680 --> 00:34:35,520 So I've made the decision to scrape everything off and start fresh. 701 00:34:37,920 --> 00:34:39,280 Hello, beautiful. 702 00:34:40,960 --> 00:34:42,760 I see this beautiful salmon in front of me. 703 00:34:42,760 --> 00:34:43,960 I'm going for the salmon. 704 00:34:45,320 --> 00:34:46,480 I'm making kibbeh meqliyeh, 705 00:34:46,480 --> 00:34:48,360 which is fried salmon kibbeh. 706 00:34:48,360 --> 00:34:50,560 I've had to deviate my plans. 707 00:34:50,560 --> 00:34:53,480 I'm keeping my other stuff as it is. 708 00:34:53,480 --> 00:34:56,600 See what I can use that I've already cut up. 709 00:34:56,600 --> 00:34:59,920 And I'm going to attempt a salmon-fried kibbeh. 710 00:35:01,040 --> 00:35:05,320 So that will be a salmon outer case with the bulgur wheat. 711 00:35:05,320 --> 00:35:09,200 And then, encased in it will be all of this, 712 00:35:09,200 --> 00:35:10,640 plus minced meat filled in. 713 00:35:10,640 --> 00:35:13,520 It'll get deep-fried and look like a little footy. 714 00:35:13,520 --> 00:35:16,760 When I usually make kibbeh, we take our time with it 715 00:35:16,760 --> 00:35:19,440 to bind it and get the right pasty texture. 716 00:35:19,440 --> 00:35:21,240 If you do not get the right texture, 717 00:35:21,240 --> 00:35:25,040 you risk it being too dry or you risk it cracking 718 00:35:25,040 --> 00:35:27,720 and falling apart while you're frying it. 719 00:35:27,720 --> 00:35:29,480 But I'm in deep. I need to do it. 720 00:35:29,480 --> 00:35:31,200 DEPINDER: How are you going, Samira? 721 00:35:32,640 --> 00:35:34,600 We'll find out in the end. 722 00:35:37,000 --> 00:35:40,520 SOFIA: How's it looking, Snez? SNEZ: Looking good. 723 00:35:40,520 --> 00:35:41,840 I need rock salt. 724 00:35:42,960 --> 00:35:45,400 Why do the scallops look so weird? 725 00:35:47,280 --> 00:35:49,320 BOTH: Oh! They're chicken! 726 00:35:49,320 --> 00:35:50,600 (CHUCKLES) 727 00:35:54,880 --> 00:35:57,920 DEPINDER: Smells amazing, Rhi. RHIANNON: Thanks, darling. 728 00:35:57,920 --> 00:35:59,400 Tastes pretty good. 729 00:35:59,400 --> 00:36:00,680 I'm trying the beef broth, 730 00:36:00,680 --> 00:36:02,800 and I'm really happy it tastes beefy. 731 00:36:02,800 --> 00:36:05,320 I want it to be beefy 'cause it is my turf. 732 00:36:05,320 --> 00:36:08,720 OK. I need to, like, calm down. That's what I need to do. 733 00:36:08,720 --> 00:36:11,160 So I'm starting to put the lobster filling 734 00:36:11,160 --> 00:36:13,040 into a lobster wonton wrapper. 735 00:36:13,040 --> 00:36:14,200 Bloody hell. 736 00:36:16,440 --> 00:36:19,360 So, normal wonton texture is, like, nice and springy 737 00:36:19,360 --> 00:36:20,520 and easy to knead. 738 00:36:20,520 --> 00:36:22,000 This is really wet. 739 00:36:22,000 --> 00:36:23,240 My hands are really wet. 740 00:36:23,240 --> 00:36:26,080 I'm adding flour, which is going to take away the springiness, 741 00:36:26,080 --> 00:36:27,600 the bounciness. 742 00:36:27,600 --> 00:36:28,800 BEAU: How are you going, Rhi-Rhi? 743 00:36:28,800 --> 00:36:31,000 Yeah, I'm going. Yeah. 744 00:36:31,000 --> 00:36:33,680 You got this. Just do what you can do. 745 00:36:33,680 --> 00:36:35,000 Thank you. 746 00:36:35,000 --> 00:36:36,600 At this point, I've got them in the round. 747 00:36:36,600 --> 00:36:38,960 They're holding, they're not tearing, 748 00:36:38,960 --> 00:36:40,520 so they actually look OK. 749 00:36:40,520 --> 00:36:43,160 So I'm just going to go ahead and boil them. 750 00:36:43,160 --> 00:36:45,560 But if the dough doesn't work, I have no dish. 751 00:36:45,560 --> 00:36:47,360 Ah-ah-ah! 752 00:36:49,120 --> 00:36:52,040 Bring us the catch of the day. You've got eight minutes to go. 753 00:36:52,040 --> 00:36:53,560 Come on! Come on! 754 00:37:04,320 --> 00:37:06,240 THEO: Holy sugar me timbers. 755 00:37:08,360 --> 00:37:12,080 Five. Four. Three. Two. 756 00:37:12,080 --> 00:37:13,960 RUE: You going OK, Darrsh? Going OK. 757 00:37:13,960 --> 00:37:15,080 Yeah. 758 00:37:15,080 --> 00:37:16,960 I've got a couple of little mini testers. 759 00:37:16,960 --> 00:37:18,240 They came out great. 760 00:37:18,240 --> 00:37:20,320 I do want to serve up the bigger pudding 761 00:37:20,320 --> 00:37:21,840 because there's five of them. 762 00:37:21,840 --> 00:37:23,360 My butterscotch is done. Fish sauce. 763 00:37:23,360 --> 00:37:24,880 I'm just working on a creme anglaise, 764 00:37:24,880 --> 00:37:26,400 kind of like a custard. 765 00:37:26,400 --> 00:37:28,440 My orange pearls are done, my crumb's done - 766 00:37:28,440 --> 00:37:30,040 things are tracking really good. 767 00:37:30,040 --> 00:37:32,320 Honestly, the last thing to do is plate up, 768 00:37:32,320 --> 00:37:34,520 make sure the balance of flavours is there. 769 00:37:34,520 --> 00:37:36,640 There's some real big, bold flavours in this dish, 770 00:37:36,640 --> 00:37:39,560 so I just want to make sure it actually tastes good. 771 00:37:39,560 --> 00:37:42,960 I've got a generous amount of bone marrow sticky date pudding. 772 00:37:42,960 --> 00:37:46,360 My fish sauce butterscotch sauce has been infused into it, 773 00:37:46,360 --> 00:37:49,400 and I sprinkle over some pancetta crumb for saltiness. 774 00:37:49,400 --> 00:37:51,920 I just hope the judges see this dish in the same way I do. 775 00:37:51,920 --> 00:37:54,400 Let's go, Darrshy. Oh, yeah, baby. 776 00:37:54,400 --> 00:37:55,720 (LAUGHS) 777 00:37:55,720 --> 00:37:57,320 I'm expecting big things. 778 00:37:57,320 --> 00:37:59,280 You've got three minutes left. 779 00:37:59,280 --> 00:38:01,960 ANDY: Come on! Keep pushing! 780 00:38:01,960 --> 00:38:04,440 Josh Niland in the house! Hoo-hoo! 781 00:38:09,480 --> 00:38:12,800 I tasted Sarah's oyster ice-cream. 782 00:38:12,800 --> 00:38:15,240 It is so oystery. 783 00:38:15,240 --> 00:38:16,560 So... 784 00:38:18,800 --> 00:38:21,600 She's not playing "hide the oyster", that's for sure. 785 00:38:21,600 --> 00:38:22,840 SARAH: I'm really happy. 786 00:38:22,840 --> 00:38:26,400 I know that the oyster ice-cream could be really confrontational, 787 00:38:26,400 --> 00:38:30,120 but I'm proud of my cook and being experimental. 788 00:38:30,120 --> 00:38:31,280 This is, you know, 789 00:38:31,280 --> 00:38:33,320 what I came back into the kitchen for. 790 00:38:36,200 --> 00:38:37,640 SAMIRA: You got olive oil, Snez? 791 00:38:37,640 --> 00:38:39,360 Uh... 792 00:38:40,440 --> 00:38:42,320 ..you got it. You're the best. 793 00:38:42,320 --> 00:38:43,600 You know me. Thank you. 794 00:38:43,600 --> 00:38:45,520 I can't believe I managed 795 00:38:45,520 --> 00:38:48,120 to get my salmon mix done in such a short time frame. 796 00:38:48,120 --> 00:38:51,400 And then I'm using the mince for the filling of my kibbeh. 797 00:38:51,400 --> 00:38:53,280 Within a kibbeh, you technically have two textures - 798 00:38:53,280 --> 00:38:57,080 the crusty, crunchy exterior with the surf, 799 00:38:57,080 --> 00:38:58,600 which is the salmon, 800 00:38:58,600 --> 00:39:00,800 with the moist interior with the turf, which is beef 801 00:39:00,800 --> 00:39:02,920 that's full of flavour. 802 00:39:02,920 --> 00:39:05,120 I've got the kibbeh in the oil. 803 00:39:05,120 --> 00:39:07,200 DEPINDER: You're doing really well, babes. 804 00:39:07,200 --> 00:39:09,960 I need to rotate this kibbeh to the other side. 805 00:39:09,960 --> 00:39:11,720 OK. 806 00:39:11,720 --> 00:39:14,600 If I see cracks in there, if this falls apart, 807 00:39:14,600 --> 00:39:16,720 it could mean my time is up in this kitchen. 808 00:39:24,040 --> 00:39:25,360 Bloody amazing. 809 00:39:29,480 --> 00:39:31,160 I can't even talk. (LAUGHS) 810 00:39:33,840 --> 00:39:36,440 I am so satisfied right now. 811 00:39:36,440 --> 00:39:38,000 It's crispy and it's held together. 812 00:39:39,320 --> 00:39:40,440 I am over the moon. 813 00:39:40,440 --> 00:39:42,960 Deviating halfway through is one of the most hardest things 814 00:39:42,960 --> 00:39:43,960 that I've done. 815 00:39:45,280 --> 00:39:47,080 I think having a baby is easier than this. 816 00:39:49,120 --> 00:39:50,640 I even worked up a sweat. 817 00:39:50,640 --> 00:39:51,840 Woo! 818 00:39:51,840 --> 00:39:53,080 Come on, Samira, bring it home. 819 00:39:53,080 --> 00:39:54,640 I'm done - just frying now. 820 00:40:00,200 --> 00:40:01,960 LAURA: I'm trying to add as much flavour 821 00:40:01,960 --> 00:40:05,720 and different little textures and pops to this rootello bonnato 822 00:40:05,720 --> 00:40:09,240 to make it more interesting than the classic version of. 823 00:40:09,240 --> 00:40:12,960 So with my bonito mayonnaise smeared on the plate, 824 00:40:12,960 --> 00:40:16,840 and on top of that, you've got this perfectly cooked kangaroo. 825 00:40:16,840 --> 00:40:18,720 Then you've got the capers that are in brine. 826 00:40:18,720 --> 00:40:22,280 I've got fried capers, crunchy, salty shallots, 827 00:40:22,280 --> 00:40:24,680 pickled shallots, fried shallots. 828 00:40:24,680 --> 00:40:26,880 I've got the bottarga on top. 829 00:40:26,880 --> 00:40:29,880 And that's just the mouthfeel that wants you to go back for more 830 00:40:29,880 --> 00:40:31,160 and more and more. 831 00:40:31,160 --> 00:40:33,480 DEPINDER: It's a treat to watch you cook, Laur. Ah-ha! 832 00:40:33,480 --> 00:40:37,280 And I just want to add a little bit of Josh Niland flair. 833 00:40:37,280 --> 00:40:40,560 So I'm going to add the element of smoke to really add 834 00:40:40,560 --> 00:40:42,080 that extra smokiness to this dish. 835 00:40:44,480 --> 00:40:46,840 OK. One minute to go! 836 00:40:46,840 --> 00:40:48,640 Come on! ANDY: Come on, Rue! 837 00:40:56,520 --> 00:40:59,160 Salt. Salt. 838 00:41:02,320 --> 00:41:05,280 So I get the wontons out, I put them straight on the plate, 839 00:41:05,280 --> 00:41:08,520 and I noticed that a couple of them are split on the bottom. 840 00:41:09,760 --> 00:41:13,000 But I just have to go with it. Like, I've got no other option. 841 00:41:14,000 --> 00:41:15,240 So I'm looking at the wontons, 842 00:41:15,240 --> 00:41:18,680 which is the main component of the dish, and they're not great. 843 00:41:18,680 --> 00:41:21,520 But I have got a really nice beef broth, 844 00:41:21,520 --> 00:41:23,960 and I've got a perfectly cooked piece of lobster. 845 00:41:23,960 --> 00:41:26,080 So I'm really hoping that those two things 846 00:41:26,080 --> 00:41:27,840 are going to get me through today. 847 00:41:31,520 --> 00:41:34,520 It's sink or swim in 10... 848 00:41:34,520 --> 00:41:36,720 ALL: Nine, eight, 849 00:41:36,720 --> 00:41:39,880 seven, six, five, 850 00:41:39,880 --> 00:41:43,240 four, three, two, 851 00:41:43,240 --> 00:41:44,600 one! 852 00:41:44,600 --> 00:41:46,400 That is it! (APPLAUSE) 853 00:41:48,160 --> 00:41:49,800 Good job, mate. Good job. 854 00:41:53,240 --> 00:41:54,640 Far out. 855 00:41:56,200 --> 00:41:57,880 That was hard. 856 00:41:59,000 --> 00:42:01,000 Oh, man. That was chaos. 857 00:42:02,200 --> 00:42:04,280 That was the most stressful cook I've had this season. 858 00:42:04,280 --> 00:42:06,240 It was absolute chaos. 859 00:42:06,240 --> 00:42:09,000 I'm just hoping that Josh doesn't go, 860 00:42:09,000 --> 00:42:11,000 "You're not getting a high five. You're not getting a clap. 861 00:42:11,000 --> 00:42:13,200 "Actually, you're going home." I'm like... 862 00:42:13,200 --> 00:42:15,200 That would be, actually, my worst nightmare 863 00:42:15,200 --> 00:42:17,680 because I really, really want to be here. 864 00:42:17,680 --> 00:42:19,360 And that was...that was tough. 865 00:42:31,040 --> 00:42:33,600 Well, with the ever-inspiring Josh Niland in the house, 866 00:42:33,600 --> 00:42:34,800 it was simple. 867 00:42:34,800 --> 00:42:39,440 We wanted your interpretation of surf and turf. 868 00:42:39,440 --> 00:42:41,280 Or was it? 869 00:42:41,280 --> 00:42:43,360 We're about to find out because the first dish we want 870 00:42:43,360 --> 00:42:45,360 to taste belongs to... 871 00:42:45,360 --> 00:42:47,280 Laura. Yeah. 872 00:42:47,280 --> 00:42:48,800 (APPLAUSE) 873 00:42:51,120 --> 00:42:54,400 LAURA: So much doubt, honestly, walking this dish up to the judges, 874 00:42:54,400 --> 00:42:57,640 I know it's delicious. I know this dish works. 875 00:42:57,640 --> 00:43:00,440 I've made it hundreds of times before... 876 00:43:00,440 --> 00:43:01,440 No-one panic. 877 00:43:04,440 --> 00:43:07,880 But is it too polarising, or maybe even too wacky? 878 00:43:07,880 --> 00:43:11,040 Maybe stitched myself up on elimination day? 879 00:43:11,040 --> 00:43:12,680 This dish could send me home. 880 00:43:14,040 --> 00:43:16,000 Wow. OTHERS: Woo! 881 00:43:16,000 --> 00:43:17,400 It is effective. 882 00:43:17,400 --> 00:43:19,240 Yeah. Were you saging us? 883 00:43:19,240 --> 00:43:20,560 Cleansing the air. 884 00:43:20,560 --> 00:43:23,440 Wow, Laura, what is this? 885 00:43:23,440 --> 00:43:25,040 This is Rootello Bonnato. 886 00:43:25,040 --> 00:43:27,320 And it's a take on vitello tonnato. 887 00:43:29,440 --> 00:43:30,800 What was the purpose of the smoke? 888 00:43:30,800 --> 00:43:36,080 Um, I just wanted to accentuate the kangaroo smoke flavour. 889 00:43:36,080 --> 00:43:38,160 But also, you two were giving me some stick 890 00:43:38,160 --> 00:43:39,720 about me being boring today, 891 00:43:39,720 --> 00:43:42,000 so I just thought I'd give you a little pizzazz. 892 00:43:43,720 --> 00:43:47,280 So do you think this is better than the original? 893 00:43:47,280 --> 00:43:49,120 Oh, I'm going to upset a few Italians if I say yes. 894 00:43:49,120 --> 00:43:50,320 (LAUGHS) 895 00:43:50,320 --> 00:43:53,120 So I think it's just as good as the original, Jean-Christophe. 896 00:43:54,200 --> 00:43:56,280 OK, Laura, we're going to try your dish. 897 00:43:56,280 --> 00:43:57,320 Absolutely. 898 00:44:10,160 --> 00:44:11,640 I'm not going to wait for their opinion. 899 00:44:11,640 --> 00:44:13,000 I think it's a bloody knockout. 900 00:44:14,720 --> 00:44:18,400 Texturally, and the seasoning, and, I mean, the fried onions alone 901 00:44:18,400 --> 00:44:20,600 makes you just want to have all of it. 902 00:44:20,600 --> 00:44:24,760 The balance of the sea and the land come together beautifully. 903 00:44:24,760 --> 00:44:27,160 That sounds obnoxious, but it does. 904 00:44:27,160 --> 00:44:29,960 There's this underlying minerality that's met with the gaminess 905 00:44:29,960 --> 00:44:32,280 of the roo, that's really special. 906 00:44:32,280 --> 00:44:35,800 And the top note of smoke adds to the depth of savoury quality. 907 00:44:35,800 --> 00:44:37,200 So kudos to you. It's killer. 908 00:44:37,200 --> 00:44:38,520 Thank you so much. 909 00:44:39,720 --> 00:44:41,960 Laura, it's a really lovely dish. 910 00:44:41,960 --> 00:44:43,640 Love the roo. 911 00:44:43,640 --> 00:44:45,240 Texturally, some raw bits, 912 00:44:45,240 --> 00:44:47,640 some that are really beautiful and charred. 913 00:44:47,640 --> 00:44:50,440 Beautiful crispy shallots on top. 914 00:44:50,440 --> 00:44:54,680 And then just that lovely hit of salt from the capers 915 00:44:54,680 --> 00:44:56,520 and the bottarga. 916 00:44:56,520 --> 00:44:58,520 And also loads of acidity, 917 00:44:58,520 --> 00:45:00,800 which just ties everything together so beautifully. 918 00:45:00,800 --> 00:45:02,720 It is such a lovely dish, 919 00:45:02,720 --> 00:45:05,400 and I could just keep diving back for more and more. 920 00:45:05,400 --> 00:45:07,880 Very, very good. Thank you. Thanks. 921 00:45:07,880 --> 00:45:12,680 Laura, this is an extraordinarily well accomplished recipe. 922 00:45:12,680 --> 00:45:13,840 Thanks. 923 00:45:13,840 --> 00:45:16,520 From the bottom to the top, from left to right - 924 00:45:16,520 --> 00:45:17,520 it's just perfect. 925 00:45:18,920 --> 00:45:22,200 What is interesting is daring to use those combinations 926 00:45:22,200 --> 00:45:23,960 and to end up with something 927 00:45:23,960 --> 00:45:27,160 which, visually, is nothing, like, spectacular. 928 00:45:27,160 --> 00:45:30,400 But when you go to it, it's just phenomenal. 929 00:45:30,400 --> 00:45:31,480 Yay! 930 00:45:31,480 --> 00:45:32,800 How much more can you produce? 931 00:45:32,800 --> 00:45:35,280 I mean, I can't wait, but this is sublime. 932 00:45:35,280 --> 00:45:36,920 Thank you so much. Well done to you. 933 00:45:36,920 --> 00:45:38,760 Thank you, Jean-Christophe. Well done, Laura. 934 00:45:38,760 --> 00:45:40,480 Thank you. Thank you. (APPLAUSE) 935 00:45:40,480 --> 00:45:42,040 Yes! 936 00:45:44,200 --> 00:45:46,240 Next up, Samira. 937 00:45:46,240 --> 00:45:48,640 SNEZ: Go, Samira. SAMIRA: Thank you. 938 00:45:50,400 --> 00:45:52,040 I'm feeling so anxious. 939 00:45:52,040 --> 00:45:55,560 I am super proud of what I've done. 940 00:45:55,560 --> 00:45:58,960 I think pivoting was definitely the correct decision. 941 00:45:58,960 --> 00:46:02,200 Pushing boundaries through Middle Eastern techniques 942 00:46:02,200 --> 00:46:03,800 and through Western foods. 943 00:46:03,800 --> 00:46:06,080 JUDGES: Wow! 944 00:46:07,120 --> 00:46:09,560 And if it isn't enough, that's OK. 945 00:46:09,560 --> 00:46:14,160 I'll accept it with grace, and I will go home proud of myself. 946 00:46:14,160 --> 00:46:16,480 Hey, Samira. Hello. 947 00:46:16,480 --> 00:46:18,040 What's the dish? 948 00:46:18,040 --> 00:46:19,760 Salmon kibbeh. 949 00:46:24,440 --> 00:46:26,480 It's not lamb and scallops. 950 00:46:26,480 --> 00:46:28,280 What happened? No. 951 00:46:28,280 --> 00:46:31,000 When you two lovely humans came over to my bench, 952 00:46:31,000 --> 00:46:34,680 after hearing what you both had to say about, "Do they marry?" 953 00:46:34,680 --> 00:46:36,000 I had to face reality. 954 00:46:36,000 --> 00:46:38,560 I was trying to pick an easier way out to be safe. 955 00:46:38,560 --> 00:46:40,920 And so you flipped to...this. 956 00:46:40,920 --> 00:46:43,360 Salmon kibbeh. Right. 957 00:46:43,360 --> 00:46:46,720 That is...uh, pretty courageous, 958 00:46:46,720 --> 00:46:48,120 changing your whole dish. 959 00:46:48,120 --> 00:46:50,440 Yeah, pretty much. That's massive. 960 00:46:50,440 --> 00:46:54,560 So the question is, has this pivot paid off? 961 00:46:55,800 --> 00:46:57,040 Fingers crossed. 962 00:47:03,240 --> 00:47:04,680 So you minced the salmon? 963 00:47:04,680 --> 00:47:06,160 Correct. Wow. 964 00:47:06,160 --> 00:47:07,600 To have it balanced out. 965 00:47:19,880 --> 00:47:22,040 Samira, well done. This is great. 966 00:47:22,040 --> 00:47:24,640 To come up with something at the last minute, with this, 967 00:47:24,640 --> 00:47:26,560 and to do it so well... 968 00:47:26,560 --> 00:47:30,720 To mince salmon... (CHUCKLES) ..and to cook it with minced beef, 969 00:47:30,720 --> 00:47:35,000 and to end up as a heart inside those lovely kibbeh. 970 00:47:35,000 --> 00:47:36,000 It's just... 971 00:47:36,000 --> 00:47:40,680 Your tiny yoghurt, pomegranate, the texture - 972 00:47:40,680 --> 00:47:43,720 it's a cushion of flavours and pleasure. 973 00:47:43,720 --> 00:47:45,800 So it's been an honour to enjoy this. Thank you. 974 00:47:45,800 --> 00:47:47,280 Thank you. 975 00:47:47,280 --> 00:47:49,680 I think that this kibbeh... 976 00:47:51,000 --> 00:47:54,080 is the start of something really beautiful... 977 00:47:54,080 --> 00:47:56,480 Oh! ..and really exciting. 978 00:47:57,800 --> 00:48:02,040 I had memories of salmon patties of my childhood. 979 00:48:02,040 --> 00:48:03,640 I think you could go harder on the salmon 980 00:48:03,640 --> 00:48:07,520 to give a little bit more fishiness, to lean into that oiliness. 981 00:48:07,520 --> 00:48:09,320 You've blown me away. It's wonderful. 982 00:48:09,320 --> 00:48:10,400 Thank you. 983 00:48:10,400 --> 00:48:12,960 When you talk about a primary cut of lamb 984 00:48:12,960 --> 00:48:15,040 going with a luxurious scallop, 985 00:48:15,040 --> 00:48:16,480 it doesn't do much for me 986 00:48:16,480 --> 00:48:18,000 because I know it's going to be great. 987 00:48:18,000 --> 00:48:19,920 For me, what makes me so excited 988 00:48:19,920 --> 00:48:23,400 is you're using, essentially, secondary cuts. 989 00:48:23,400 --> 00:48:27,360 This dish becomes something that a fishmonger, a butcher, 990 00:48:27,360 --> 00:48:29,520 somebody in a deli can grab onto this and go, 991 00:48:29,520 --> 00:48:31,800 "Hey, all the tails," or, all the collars," 992 00:48:31,800 --> 00:48:33,800 "or all that ground beef trim and stuff, 993 00:48:33,800 --> 00:48:38,200 "why don't we make that kibbeh that we saw on MasterChef? 994 00:48:38,200 --> 00:48:41,080 "We could sell that, and we could get a return 995 00:48:41,080 --> 00:48:44,200 "for what is otherwise going to go to the wayside." 996 00:48:44,200 --> 00:48:47,680 Overall, incredibly intelligent and impressive. 997 00:48:47,680 --> 00:48:49,320 Well done. Thanks, Samira. 998 00:48:55,000 --> 00:48:57,480 Let's try your surf and turf, Sarah. Yeah! 999 00:49:01,480 --> 00:49:03,280 SARAH: I love this oyster ice-cream. 1000 00:49:03,280 --> 00:49:05,280 It's something that's very unique, 1001 00:49:05,280 --> 00:49:07,480 and it's showing the direction 1002 00:49:07,480 --> 00:49:09,760 that I want to be going in this competition. 1003 00:49:13,400 --> 00:49:14,720 Oh-ho! OK. 1004 00:49:16,560 --> 00:49:19,480 But Josh said that this could either be a top dish, 1005 00:49:19,480 --> 00:49:21,680 or he could be walking me to the door. 1006 00:49:21,680 --> 00:49:25,600 And I just hope more than anything that it's at the top. 1007 00:49:34,880 --> 00:49:37,000 Sarah, what's your dish? 1008 00:49:37,000 --> 00:49:40,200 Beef tartare, and then oyster ice-cream on top. 1009 00:49:44,160 --> 00:49:47,160 Oyster ice-cream on steak tartare? 1010 00:49:48,560 --> 00:49:50,160 That's a huge move. 1011 00:49:51,200 --> 00:49:53,800 Josh, what's the key to a good fish ice-cream? 1012 00:49:53,800 --> 00:49:56,040 (LAUGHS) (LAUGHS) Fish ice-cream. 1013 00:49:56,040 --> 00:49:57,600 It's interesting, 1014 00:49:57,600 --> 00:49:59,880 but provocation is a wonderful thing. 1015 00:49:59,880 --> 00:50:01,320 It's just you've got to temper it 1016 00:50:01,320 --> 00:50:03,920 with something else that brings some comfort. 1017 00:50:03,920 --> 00:50:05,840 And whether that's raw beef, 1018 00:50:05,840 --> 00:50:07,960 then that'll be what we're tasting now. 1019 00:50:29,360 --> 00:50:33,160 This is the Sarah I've been waiting for! 1020 00:50:33,160 --> 00:50:35,560 Oh, gosh. I'm so proud of you. 1021 00:50:35,560 --> 00:50:39,040 And I'm so happy that you've zoned in on this challenge. 1022 00:50:39,040 --> 00:50:42,080 That is risky. That is skilful. 1023 00:50:42,080 --> 00:50:44,960 It is the perfect dish for this challenge. 1024 00:50:44,960 --> 00:50:48,560 There's two things on the plate, and one is surf and one is turf, 1025 00:50:48,560 --> 00:50:50,200 and they have to marry. 1026 00:50:50,200 --> 00:50:54,840 And that marriage is a long, long, long, beautiful marriage. 1027 00:50:54,840 --> 00:50:57,280 Degree of difficulty - 10. 1028 00:50:57,280 --> 00:50:59,000 Execution - 15. 1029 00:50:59,000 --> 00:51:01,840 Like, that is so stunning. Well done. 1030 00:51:01,840 --> 00:51:06,240 Sarah, I treasure you for what you just achieved. 1031 00:51:06,240 --> 00:51:07,440 It is... 1032 00:51:07,440 --> 00:51:09,120 Oh! 1033 00:51:09,120 --> 00:51:12,920 What I've enjoyed the most is fantastic ice-cream. 1034 00:51:12,920 --> 00:51:14,520 You can smell the oysters, 1035 00:51:14,520 --> 00:51:17,760 pungently banging on you, saying, "Take me." 1036 00:51:17,760 --> 00:51:19,640 It's fresh, it's sublime. 1037 00:51:19,640 --> 00:51:20,920 Well done. 1038 00:51:20,920 --> 00:51:22,120 Hats off to you. 1039 00:51:22,120 --> 00:51:26,400 I loved it because you've managed to take a few different dishes 1040 00:51:26,400 --> 00:51:28,040 from French cuisine. 1041 00:51:28,040 --> 00:51:31,040 And I think all of that's held together very, 1042 00:51:31,040 --> 00:51:35,760 very intelligently by the flavours of steak tartare. 1043 00:51:35,760 --> 00:51:40,200 So, oysters and beef together are no longer oysters and beef. 1044 00:51:40,200 --> 00:51:43,080 All of a sudden, you're just in awe of what's happening. 1045 00:51:43,080 --> 00:51:45,160 Sarah, I said you would either finish first 1046 00:51:45,160 --> 00:51:48,560 or I would walk you to the door myself. 1047 00:51:48,560 --> 00:51:50,840 (LAUGHTER) No pressure at all. 1048 00:51:50,840 --> 00:51:52,480 And I'm definitely not walking you to the door. 1049 00:51:52,480 --> 00:51:54,840 So, well done, mate. Ah, thank you so much. 1050 00:51:54,840 --> 00:51:56,760 Oh, my God, that's amazing. Wow. Well done. 1051 00:51:58,000 --> 00:51:59,800 Fabulous. 1052 00:52:07,880 --> 00:52:09,360 Next up, Rue. 1053 00:52:09,360 --> 00:52:11,240 (APPLAUSE) 1054 00:52:11,240 --> 00:52:17,000 RUE: Lobster tail with oxtail, Hondashi emulsion and finger lime. 1055 00:52:20,600 --> 00:52:23,640 It was delicious, right? But the ratios are wrong. 1056 00:52:23,640 --> 00:52:28,320 There's way too much of the emulsion and not enough of the two tails. 1057 00:52:29,880 --> 00:52:31,320 Snez, you're next. 1058 00:52:31,320 --> 00:52:33,160 (APPLAUSE) 1059 00:52:33,160 --> 00:52:36,560 SNEZ: So this is my scallop wannabe dish. 1060 00:52:36,560 --> 00:52:38,120 I have scallop, chicken, 1061 00:52:38,120 --> 00:52:40,600 mushrooms, and beautiful apples as well, 1062 00:52:40,600 --> 00:52:43,280 and the dried scallops and chicken jus. 1063 00:52:43,280 --> 00:52:47,240 JOSH: If I were to do that dish using your ingredients, 1064 00:52:47,240 --> 00:52:49,080 I would have given three or four scallops. 1065 00:52:49,080 --> 00:52:50,440 Yeah. 1066 00:52:50,440 --> 00:52:52,920 And then that sauce, put more dried scallop into it 1067 00:52:52,920 --> 00:52:54,280 and just serve that. 1068 00:52:54,280 --> 00:52:56,720 What's there right now, 1069 00:52:56,720 --> 00:52:59,360 like, just gives us surf and turf. 1070 00:52:59,360 --> 00:53:01,280 Like, just. Yeah. 1071 00:53:01,280 --> 00:53:02,880 Let's go, Tim Bone. Um... 1072 00:53:02,880 --> 00:53:05,880 Today I've made for you pork and marron meatballs 1073 00:53:05,880 --> 00:53:09,600 with broth, and a shallot and fennel puree. 1074 00:53:09,600 --> 00:53:12,920 Tim, I was praying that I wouldn't be playing 1075 00:53:12,920 --> 00:53:14,640 a game of "where's the marron?" 1076 00:53:14,640 --> 00:53:16,240 But I am, unfortunately. 1077 00:53:16,240 --> 00:53:18,360 The marron is so delicate. 1078 00:53:18,360 --> 00:53:21,320 And when it's paired with pork belly meatballs and, 1079 00:53:21,320 --> 00:53:23,600 you know, a shallot and fennel puree, 1080 00:53:23,600 --> 00:53:25,760 it's so difficult to get any of the marron, 1081 00:53:25,760 --> 00:53:27,360 which, for me, is a worry. 1082 00:53:27,360 --> 00:53:28,800 Thanks so much, guys. 1083 00:53:31,840 --> 00:53:35,280 Right, next up, please, Rhiannon. 1084 00:53:38,680 --> 00:53:41,200 RHIANNON: Walking into the kitchen this morning 1085 00:53:41,200 --> 00:53:42,440 seeing Josh, I was like, 1086 00:53:42,440 --> 00:53:44,320 "You know what? I'm going to show him what I'm made of." 1087 00:53:44,320 --> 00:53:46,000 Hello? Hi. 1088 00:53:46,000 --> 00:53:47,080 (WHISTLES) 1089 00:53:47,080 --> 00:53:48,920 Would you please finish it, please? Yeah, sure. 1090 00:53:48,920 --> 00:53:52,160 Just a little bit of beefy sauce. 1091 00:53:52,160 --> 00:53:54,640 And now I'm thinking, "You know what? 1092 00:53:54,640 --> 00:53:56,480 "I could actually be going home." 1093 00:53:58,240 --> 00:54:01,040 So, Rhiannon, please tell us, what is your dish? 1094 00:54:01,040 --> 00:54:05,760 It's a lobster wonton with a beef sauce. 1095 00:54:08,400 --> 00:54:10,120 Are you worried? 1096 00:54:10,120 --> 00:54:12,280 Bloody oath, I'm worried, yeah. 1097 00:54:12,280 --> 00:54:13,560 Then I'm worried, 1098 00:54:13,560 --> 00:54:15,600 because you are very honest. 1099 00:54:17,280 --> 00:54:20,680 I'm so disappointed in myself. Like... Yeah. 1100 00:54:22,040 --> 00:54:24,200 I don't want to cry, 1101 00:54:24,200 --> 00:54:26,640 but I really am, like... 1102 00:54:26,640 --> 00:54:27,880 Because I feel like 1103 00:54:27,880 --> 00:54:30,120 I've just really enjoyed this year, 1104 00:54:30,120 --> 00:54:33,560 and I feel like this could be the thing that sends me home, 1105 00:54:33,560 --> 00:54:36,840 the day of all days that I don't want to go home, 1106 00:54:36,840 --> 00:54:39,240 out of all the days, having Josh in here. 1107 00:54:55,720 --> 00:54:56,800 You worried? 1108 00:54:56,800 --> 00:54:59,240 Bloody oath, I'm worried, yeah. 1109 00:54:59,240 --> 00:55:00,600 Alright. 1110 00:55:24,800 --> 00:55:27,600 It was definitely a different you today 1111 00:55:27,600 --> 00:55:29,200 that we saw in the kitchen. 1112 00:55:29,200 --> 00:55:30,960 And I've been there, when you try too hard. 1113 00:55:30,960 --> 00:55:31,960 Yeah. 1114 00:55:31,960 --> 00:55:34,360 And I feel like this has got that written all over it. 1115 00:55:34,360 --> 00:55:35,720 Yeah. 1116 00:55:35,720 --> 00:55:37,520 You want to impress Josh so bad. 1117 00:55:37,520 --> 00:55:39,720 When we came around and challenged you 1118 00:55:39,720 --> 00:55:41,200 to think about it more creatively, 1119 00:55:41,200 --> 00:55:43,080 and you ended up blending up the lobster 1120 00:55:43,080 --> 00:55:44,440 and putting it in the dough, 1121 00:55:44,440 --> 00:55:46,600 that's when I knew it just wasn't you today. 1122 00:55:46,600 --> 00:55:47,880 Yeah, I know. 1123 00:55:47,880 --> 00:55:50,280 That's not a you move. No. It's not a you move at all. 1124 00:55:50,280 --> 00:55:51,600 And it's resulted 1125 00:55:51,600 --> 00:55:55,160 in the skins being really brittle and fragile. 1126 00:55:55,160 --> 00:55:57,920 I feel like the lobster on the outside is nicely cooked, 1127 00:55:57,920 --> 00:56:01,600 and there is something going on with the beef and the lobster. 1128 00:56:01,600 --> 00:56:06,840 But is it where it needs to be to have you not be vulnerable today? 1129 00:56:06,840 --> 00:56:10,400 I don't know. It's fallen short, unfortunately, Rhiannon. 1130 00:56:11,840 --> 00:56:15,360 To me, personally, there's so much merit in the broth 1131 00:56:15,360 --> 00:56:17,960 because it's well constructed, there's layers 1132 00:56:17,960 --> 00:56:21,200 you can taste effort that's been applied into it. 1133 00:56:21,200 --> 00:56:23,680 And like you said, the supercharger was on. 1134 00:56:23,680 --> 00:56:26,960 We've unfortunately got skins that are very soft and fragile 1135 00:56:26,960 --> 00:56:29,360 and an interior mix that is quite compromised 1136 00:56:29,360 --> 00:56:31,200 in terms of how it's come together. 1137 00:56:31,200 --> 00:56:33,640 And that's because water's gone in. Yeah. 1138 00:56:33,640 --> 00:56:37,520 So it's a really difficult one for me because I want to like it 1139 00:56:37,520 --> 00:56:39,560 for the fact that we've got a great broth. 1140 00:56:39,560 --> 00:56:42,360 How much surf and turf is happening then? 1141 00:56:42,360 --> 00:56:45,200 That's the challenge that I've got right now. 1142 00:56:46,400 --> 00:56:49,120 I am underwhelmed of the result. 1143 00:56:49,120 --> 00:56:55,080 And this unfortunate part is obviously slightly overcooked. 1144 00:56:55,080 --> 00:56:57,000 So I'm afraid to say, 1145 00:56:57,000 --> 00:56:59,600 but you are giving us a lot to think about. 1146 00:57:09,640 --> 00:57:11,480 Next up is Audra. 1147 00:57:12,880 --> 00:57:16,280 AUDRA: Today I've made tuna belly and chive dumplings 1148 00:57:16,280 --> 00:57:18,680 with a beef broth and shaved tuna. 1149 00:57:21,480 --> 00:57:24,640 Audra, I think it's delicious. Textures are really nice. 1150 00:57:24,640 --> 00:57:27,320 I'm almost shocked that the tuna belly 1151 00:57:27,320 --> 00:57:30,280 actually works quite well as a filling. 1152 00:57:31,440 --> 00:57:32,680 Jamie. 1153 00:57:34,280 --> 00:57:36,880 JAMIE: Glazed pork jowl with raw scallops, 1154 00:57:36,880 --> 00:57:40,400 beautiful sauteed mushrooms and a little shiitake dashi. 1155 00:57:42,360 --> 00:57:45,640 POH: The pork is cooked really beautifully, 1156 00:57:45,640 --> 00:57:48,080 and I love that interchange of the slipperiness 1157 00:57:48,080 --> 00:57:50,120 between the mushrooms and the scallops. 1158 00:57:51,920 --> 00:57:53,520 Alana, you're next! 1159 00:57:53,520 --> 00:57:57,040 ALANA: I've got flank steak and oyster cream sauce for you, 1160 00:57:57,040 --> 00:57:59,640 and a nectarine ezme. 1161 00:58:00,920 --> 00:58:03,720 You've cooked that flank absolutely perfectly. 1162 00:58:03,720 --> 00:58:07,520 Your nectarine ezme is so lovely and fresh 1163 00:58:07,520 --> 00:58:09,200 paired with your surf and your turf. 1164 00:58:09,200 --> 00:58:11,040 It really just took me straight to the beach. 1165 00:58:11,040 --> 00:58:12,560 Really well done. Thank you. 1166 00:58:12,560 --> 00:58:14,280 ANDY: Theo. 1167 00:58:14,280 --> 00:58:17,720 THEO: I did pork-stuffed squid with corn puree and 'nduja sauce. 1168 00:58:19,800 --> 00:58:22,320 JOSH: I'm actually really impressed at the texture of the squid. 1169 00:58:22,320 --> 00:58:25,240 It's quite tender, and the 'nduja sauce, 1170 00:58:25,240 --> 00:58:26,360 it's really nice. 1171 00:58:26,360 --> 00:58:27,760 Nice one, Theo. Thank you. 1172 00:58:27,760 --> 00:58:29,800 (APPLAUSE) 1173 00:58:29,800 --> 00:58:31,560 It's time for dessert! Darrsh! 1174 00:58:34,080 --> 00:58:36,840 DARRSH: I'm stoked with the finished dish. 1175 00:58:36,840 --> 00:58:38,280 I pushed myself today. 1176 00:58:38,280 --> 00:58:41,200 I've got every element that I wanted to done. 1177 00:58:41,200 --> 00:58:45,720 I really, really, really hope that the judges love it. 1178 00:58:45,720 --> 00:58:49,280 Darrsh, you really went go hard or go home approach, yeah? 1179 00:58:49,280 --> 00:58:50,560 I did, yeah. 1180 00:58:51,600 --> 00:58:52,920 What did you make today? 1181 00:58:52,920 --> 00:58:56,640 I've got a beef bone marrow pudding, 1182 00:58:56,640 --> 00:58:59,280 a fish sauce butterscotch sauce, 1183 00:58:59,280 --> 00:59:02,520 crispy pancetta crumb and a creme anglaise 1184 00:59:02,520 --> 00:59:05,120 that has some orange caviar pearls through it. 1185 00:59:05,120 --> 00:59:06,960 Whoa! 1186 00:59:06,960 --> 00:59:09,240 OK. No-one's ever said that. 1187 00:59:11,160 --> 00:59:12,200 It's a vibe. 1188 00:59:13,680 --> 00:59:16,480 JEAN-CHRISTOPHE: So, no regrets? No regrets, yeah. 1189 00:59:16,480 --> 00:59:19,440 I think, um, I pushed myself today with the concept. 1190 00:59:19,440 --> 00:59:21,120 If it paid off, great, and if it didn't, 1191 00:59:21,120 --> 00:59:22,760 I can hold my head high. 1192 00:59:49,120 --> 00:59:51,800 Darrsh, Darrsh, Darrsh, 1193 00:59:51,800 --> 00:59:55,600 you have taken a massive risk today, 1194 00:59:55,600 --> 00:59:59,160 risking your place in this competition 1195 00:59:59,160 --> 01:00:00,920 on a surf and turf dessert. 1196 01:00:07,840 --> 01:00:09,400 And I'm a little bit worried for you. 1197 01:00:21,160 --> 01:00:23,520 Darrsh, Darrsh, Darrsh... 1198 01:00:24,920 --> 01:00:26,400 There's some positives in there. 1199 01:00:27,600 --> 01:00:29,160 The texture of the cake is phenomenal 1200 01:00:29,160 --> 01:00:31,160 and the flavour of the cake is really delicious. 1201 01:00:31,160 --> 01:00:34,000 It's really light. It's got so much moisture in it, 1202 01:00:34,000 --> 01:00:38,360 albeit it doesn't have bone marrow flavour in there. 1203 01:00:39,360 --> 01:00:42,320 And then we get to your fish sauce caramel, 1204 01:00:42,320 --> 01:00:45,160 which is essentially the surf of the dish, 1205 01:00:45,160 --> 01:00:48,040 and I just felt like it needed more. 1206 01:00:48,040 --> 01:00:49,840 Yeah. 1207 01:00:49,840 --> 01:00:52,720 Darrsh, huge amount of kudos to you 1208 01:00:52,720 --> 01:00:55,880 for, firstly, doing something extremely innovative, 1209 01:00:55,880 --> 01:00:58,680 but, as well, you might have unpicked 1210 01:00:58,680 --> 01:01:01,320 a little bit of an interesting recipe there 1211 01:01:01,320 --> 01:01:03,080 with bone marrow contributing 1212 01:01:03,080 --> 01:01:08,040 to one of the most soft, fluffy, lightest cakes I've had in years. 1213 01:01:08,040 --> 01:01:12,440 I haven't had a sticky date that texturally perfect. 1214 01:01:12,440 --> 01:01:14,720 If it was a cake competition, you win first prize. 1215 01:01:14,720 --> 01:01:18,440 The fish sauce, when you eat the caramel independently, 1216 01:01:18,440 --> 01:01:21,200 just on a spoon, you can both smell and taste it. 1217 01:01:21,200 --> 01:01:24,360 And for what that is, it's incredibly well balanced. 1218 01:01:24,360 --> 01:01:26,320 If you were to replate this dish for us now 1219 01:01:26,320 --> 01:01:28,520 and just tip caramel over the top of that cake, 1220 01:01:28,520 --> 01:01:30,600 I think we'd all be here going, like, "Super." 1221 01:01:32,720 --> 01:01:34,920 It would be a shame to lose you. 1222 01:01:34,920 --> 01:01:36,400 Good luck. Thanks, Darrsh. 1223 01:01:42,200 --> 01:01:43,640 Thanks, mate. 1224 01:01:49,640 --> 01:01:50,760 Every time I come in here, 1225 01:01:50,760 --> 01:01:54,160 there's something a little bit outlandish to participate in. 1226 01:01:54,160 --> 01:01:57,360 But it's inspiring not just meeting you, 1227 01:01:57,360 --> 01:01:59,720 but seeing what's in your heads. 1228 01:01:59,720 --> 01:02:01,720 MasterChef's a two-way street, 1229 01:02:01,720 --> 01:02:03,280 and I think it's, um, 1230 01:02:03,280 --> 01:02:05,200 fascinating to gain from you 1231 01:02:05,200 --> 01:02:08,920 what I'm sure you gained from me and the rest of these guys here. 1232 01:02:08,920 --> 01:02:10,200 Amazing. 1233 01:02:10,200 --> 01:02:13,840 Even though that cook was hectic, two of your dishes 1234 01:02:13,840 --> 01:02:16,360 deserve a massive round of applause. 1235 01:02:17,560 --> 01:02:20,640 They gave us the best of both surf and turf. 1236 01:02:20,640 --> 01:02:23,840 Laura, Sarah, your dishes stole our hearts, 1237 01:02:23,840 --> 01:02:25,640 hook, line and sinker. Well done. 1238 01:02:30,720 --> 01:02:34,080 Right, unfortunately, this is still an elimination. 1239 01:02:34,080 --> 01:02:36,560 We were looking for a bottom dish. 1240 01:02:36,560 --> 01:02:39,200 When I call your name, please step forward. 1241 01:02:41,440 --> 01:02:43,480 Rhi. Yeah. 1242 01:02:45,520 --> 01:02:46,680 (WHISPERS) That one. 1243 01:02:48,840 --> 01:02:50,120 Tim. 1244 01:02:56,040 --> 01:02:57,360 Darrsh. 1245 01:03:02,240 --> 01:03:04,720 All of your dishes, they had problems. 1246 01:03:04,720 --> 01:03:08,800 So when we're splitting hairs like this, 1247 01:03:08,800 --> 01:03:12,920 it has to come back to flavour and texture, 1248 01:03:12,920 --> 01:03:16,440 which is why I'm so sorry to say this. 1249 01:03:24,040 --> 01:03:25,840 Rhi... Yeah. 1250 01:03:25,840 --> 01:03:27,600 SNEZ: Oh! Oh, no. ..I'm sorry, you're going home. 1251 01:03:27,600 --> 01:03:29,720 Yeah, I knew it. Aw... 1252 01:03:30,920 --> 01:03:32,200 Yeah. 1253 01:03:40,640 --> 01:03:41,840 Rhi-Rhi... Yeah. 1254 01:03:41,840 --> 01:03:43,440 ..this breaks my heart. 1255 01:03:45,480 --> 01:03:49,280 Yeah, but you know what? Like, what a bloody epic experience. 1256 01:03:49,280 --> 01:03:51,360 Like, this is just so cool! 1257 01:03:51,360 --> 01:03:53,360 Like, how many people get to come back to win 1258 01:03:53,360 --> 01:03:55,040 and just do what I've just done? 1259 01:03:55,040 --> 01:03:58,400 And I've had an absolute blast. Like, crazy good time. 1260 01:03:58,400 --> 01:04:01,920 And, um, yeah, I'll just have to go home to Deano 1261 01:04:01,920 --> 01:04:04,480 and cook him something. 1262 01:04:04,480 --> 01:04:07,360 Not quite as much fun, but anyway. 1263 01:04:08,680 --> 01:04:11,480 We know you had so much more to give this competition. 1264 01:04:11,480 --> 01:04:13,720 Yeah... And it just wasn't your day. 1265 01:04:13,720 --> 01:04:15,200 No, no. 1266 01:04:15,200 --> 01:04:17,920 Declan, what are you going to miss about your mate Rhi? 1267 01:04:17,920 --> 01:04:20,640 Um, I love Rhi to bits. 1268 01:04:20,640 --> 01:04:23,200 Um, yeah. Very, very shocked. 1269 01:04:23,200 --> 01:04:25,520 It's just what this competition does. 1270 01:04:25,520 --> 01:04:28,040 So she wears her head so high on her shoulders. 1271 01:04:28,040 --> 01:04:32,320 Um, and she's been such an influential woman in my life, 1272 01:04:32,320 --> 01:04:34,440 um, since meeting her on the show. 1273 01:04:34,440 --> 01:04:39,040 Um, so, yeah, I'm going to miss her to bits. 1274 01:04:39,040 --> 01:04:40,560 Thanks, mate. 1275 01:04:40,560 --> 01:04:42,640 I was actually good until you did that. 1276 01:04:44,200 --> 01:04:45,760 Oh. 1277 01:04:47,400 --> 01:04:48,880 (SIGHS) 1278 01:04:48,880 --> 01:04:52,240 Rhi, as much as we love you, sadly, it's time to say goodbye. 1279 01:04:52,240 --> 01:04:53,600 Yeah, no worries. 1280 01:04:53,600 --> 01:04:55,120 Argh! Come on. 1281 01:04:56,200 --> 01:04:58,600 Thank you so much for everything! 1282 01:04:58,600 --> 01:05:00,080 It's been incredible. 1283 01:05:00,080 --> 01:05:01,920 (SPEECH DROWNED OUT) 1284 01:05:01,920 --> 01:05:03,120 Thank you. 1285 01:05:04,560 --> 01:05:06,480 One day I'll cook you something nice. 1286 01:05:07,960 --> 01:05:09,720 Thank you. Thank you. 1287 01:05:09,720 --> 01:05:11,640 Argh! 1288 01:05:11,640 --> 01:05:13,160 I'm super proud of myself. 1289 01:05:13,160 --> 01:05:14,840 Honestly, I'm so happy. 1290 01:05:14,840 --> 01:05:16,560 Like, you know, there's so many people 1291 01:05:16,560 --> 01:05:18,640 that would dream to get asked to come back. 1292 01:05:20,040 --> 01:05:21,600 So, yeah, I'm stoked. 1293 01:05:21,600 --> 01:05:24,160 (CHEERING) 1294 01:05:24,160 --> 01:05:26,560 ANDY: Give it up for Rhiannon, everybody! 1295 01:05:33,280 --> 01:05:36,400 ANNOUNCER: This week on MasterChef Australia... 1296 01:05:36,400 --> 01:05:39,400 Please welcome Ixta Belfrage! (CHEERING) 1297 01:05:39,400 --> 01:05:42,400 ..Yotam Ottolenghi's protege... 1298 01:05:42,400 --> 01:05:43,960 (CONTESTANTS EXCLAIM) Ooh, wow! 1299 01:05:43,960 --> 01:05:47,120 ..brings a mystery box times two. 1300 01:05:47,120 --> 01:05:49,120 JEAN-CHRISTOPHE: What the hell is in that mini box? 1301 01:05:49,120 --> 01:05:50,520 I could be in big trouble. 1302 01:05:50,520 --> 01:05:53,880 And... Please welcome Blayne Bertoncello! 1303 01:05:53,880 --> 01:05:58,640 ..it's a pressure test times five. 1304 01:05:58,640 --> 01:06:00,200 SOFIA: You will all be 1305 01:06:00,200 --> 01:06:01,720 recreating Blayne's dessert, 1306 01:06:01,720 --> 01:06:04,800 not once, but five times. 1307 01:06:04,800 --> 01:06:05,920 (CONTESTANTS EXCLAIM) 1308 01:06:05,920 --> 01:06:07,280 And then... 1309 01:06:07,280 --> 01:06:09,160 Where am I going? Where am I going? Where am I going? 1310 01:06:09,160 --> 01:06:10,920 ..it's a team relay... (BLEEP) 1311 01:06:10,920 --> 01:06:12,280 Oh, no! 1312 01:06:12,280 --> 01:06:14,280 ..times a thousand. 1313 01:06:14,280 --> 01:06:16,040 (CONTESTANTS EXCLAIM) 1314 01:06:16,040 --> 01:06:17,720 Whoa! Stay out of the way. 1315 01:06:21,800 --> 01:06:23,800 Captions by Red Bee Media