1 00:00:00,360 --> 00:00:00,440 watch. Thanks for your company. Good 2 00:00:01,000 --> 00:00:03,080 VOICEOVER: Previously on MasterChef Australia.... 3 00:00:03,080 --> 00:00:05,840 Please welcome Adriano Zumbo! 4 00:00:05,840 --> 00:00:07,200 (CHEERING AND APPLAUSE) 5 00:00:07,200 --> 00:00:11,240 ..Sweet Week brought a swag of excitement. 6 00:00:11,240 --> 00:00:12,240 Fish sauce. 7 00:00:14,040 --> 00:00:15,080 Kombu. 8 00:00:15,080 --> 00:00:17,200 (CONTESTANTS EXCLAIM) 9 00:00:17,200 --> 00:00:18,280 JEAN-CHRISTOPHE: Barberry. 10 00:00:18,280 --> 00:00:20,600 Ooh! Oh, yeah! 11 00:00:20,600 --> 00:00:24,280 ..and their cooking hit the sweet spot... 12 00:00:24,280 --> 00:00:26,000 This is on the money, so well done. 13 00:00:26,000 --> 00:00:28,000 ANDY: I freaking love this. 14 00:00:28,000 --> 00:00:29,920 JEAN-CHRISTOPHE: Bing, bang, boom! 15 00:00:29,920 --> 00:00:34,120 ..then Jess Lemon was unbeatable in Beat The Chef. 16 00:00:36,440 --> 00:00:39,360 And their first taste test elimination 17 00:00:39,360 --> 00:00:42,320 was the end of the journey for Jackie. 18 00:00:42,320 --> 00:00:44,520 JACKIE: This has been the wildest ride, 19 00:00:44,520 --> 00:00:46,880 and I feel so lucky and so grateful. 20 00:00:46,880 --> 00:00:51,000 Tonight, we kick off Masters Week 21 00:00:51,000 --> 00:00:54,280 with an icon of the industry. 22 00:01:10,000 --> 00:01:11,640 LUKE: Let's do it, team. 23 00:01:11,640 --> 00:01:13,480 Hello! 24 00:01:13,480 --> 00:01:15,000 Oh! 25 00:01:16,080 --> 00:01:17,880 OK. OK! 26 00:01:17,880 --> 00:01:20,080 It's a box, yes! 27 00:01:20,080 --> 00:01:21,920 G'day, everybody! 28 00:01:21,920 --> 00:01:23,680 Welcome to a new week. 29 00:01:23,680 --> 00:01:25,320 It's a mystery box! 30 00:01:25,320 --> 00:01:27,960 Mystery box? Love mystery boxes. 31 00:01:27,960 --> 00:01:30,920 You just have no idea what you're gonna find. 32 00:01:30,920 --> 00:01:32,680 Mystery box! 33 00:01:32,680 --> 00:01:34,160 And I find that quite fun. 34 00:01:34,160 --> 00:01:36,600 I feel like it's a very even playing field. 35 00:01:36,600 --> 00:01:37,920 You lift the lid, and then you just have to, 36 00:01:37,920 --> 00:01:39,640 like, build a dish then and there around it. 37 00:01:39,640 --> 00:01:40,760 And I kind of feel like that's 38 00:01:40,760 --> 00:01:42,160 where some of my best work comes out. 39 00:01:44,440 --> 00:01:47,240 I hope you are all fired up this week 40 00:01:47,240 --> 00:01:50,240 because it is going to be an absolute belter. 41 00:01:50,240 --> 00:01:51,480 Ooh. 42 00:01:51,480 --> 00:01:56,080 Can you believe by the end of it we'll have our top ten? 43 00:01:56,080 --> 00:01:58,840 (CONTESTANTS EXCLAIM) 44 00:02:04,120 --> 00:02:07,960 The competition, it is shifting into top gear. 45 00:02:09,440 --> 00:02:13,120 So we thought it was time to step it up. 46 00:02:14,360 --> 00:02:18,040 Bring in a line-up of very special guests. 47 00:02:18,040 --> 00:02:20,840 A line-up? Ooh. 48 00:02:20,840 --> 00:02:23,480 Each day this week, you'll meet a master. 49 00:02:24,600 --> 00:02:25,960 Ooh. 50 00:02:25,960 --> 00:02:30,040 Chefs who have spent years perfecting their skills. 51 00:02:30,040 --> 00:02:34,000 Experts at the absolute top of their game. 52 00:02:34,000 --> 00:02:35,560 Oh, my God. 53 00:02:35,560 --> 00:02:36,720 They'll teach you, 54 00:02:36,720 --> 00:02:40,600 they'll inspire you and push you to your limits. 55 00:02:41,840 --> 00:02:44,680 Welcome to Masters Week. 56 00:02:52,640 --> 00:02:55,240 The master who set your mystery boxes 57 00:02:55,240 --> 00:02:57,240 is an absolute legend. 58 00:02:58,680 --> 00:03:00,480 He's one of the most innovative 59 00:03:00,480 --> 00:03:03,080 and revolutionary chefs of his generation. 60 00:03:05,680 --> 00:03:09,240 He's an award-winning author and an acclaimed restaurateur. 61 00:03:11,280 --> 00:03:15,080 He is undisputed king of sustainable seafood, 62 00:03:15,080 --> 00:03:17,920 with his pioneering fin-to-gill philosophy. 63 00:03:19,200 --> 00:03:23,000 Please welcome from Fish Butchery and Saint Peter, 64 00:03:23,000 --> 00:03:26,880 the fish master, Josh Niland! 65 00:03:26,880 --> 00:03:29,040 (CHEERING) 66 00:03:34,160 --> 00:03:36,240 Oh, my God! I cannot believe it. 67 00:03:38,640 --> 00:03:39,880 Josh Niland 68 00:03:39,880 --> 00:03:42,920 is, like, making lamingtons from fish scales, 69 00:03:42,920 --> 00:03:46,040 and then he makes ice cream from fish eyes. 70 00:03:46,040 --> 00:03:48,600 Welcome back. 71 00:03:48,600 --> 00:03:49,840 Josh, you're back! 72 00:03:49,840 --> 00:03:52,520 Just, like, so awesome how he approaches seafood. 73 00:03:53,720 --> 00:03:55,000 Alright. 74 00:03:56,880 --> 00:03:58,160 Josh. G'day. 75 00:03:58,160 --> 00:04:00,240 It's so good to have you back in the MasterChef kitchen. 76 00:04:00,240 --> 00:04:01,920 Congratulations on the success 77 00:04:01,920 --> 00:04:03,800 of Fish Butchery and Saint Peter. 78 00:04:03,800 --> 00:04:05,840 Thank you. Three-hatted restaurant. 79 00:04:05,840 --> 00:04:07,360 Yeah, again. Phew! 80 00:04:07,360 --> 00:04:09,600 And Saint Peter is turning ten this year. 81 00:04:09,600 --> 00:04:12,600 Yeah, it's ten years. Makes me feel old. 82 00:04:12,600 --> 00:04:15,800 But when you enjoy what you do, I think we could do 83 00:04:15,800 --> 00:04:19,520 another ten years and it'd still feel wonderful. 84 00:04:19,520 --> 00:04:23,560 Alyona, your face dropped when Josh walked in. 85 00:04:23,560 --> 00:04:25,920 Can you believe he's here? No. 86 00:04:25,920 --> 00:04:28,640 It's like, it felt like a dream come true. 87 00:04:28,640 --> 00:04:30,960 To be honest, I'm getting even emotional. 88 00:04:30,960 --> 00:04:33,240 I'm such a big fan. Aww. 89 00:04:33,240 --> 00:04:35,640 I grew up in Russia and my grandfather 90 00:04:35,640 --> 00:04:36,960 used to teach me how to eat 91 00:04:36,960 --> 00:04:38,960 all the weird bits of fish all the time. 92 00:04:38,960 --> 00:04:41,120 So seeing what you're doing 93 00:04:41,120 --> 00:04:43,120 in your restaurant, going through your books, 94 00:04:43,120 --> 00:04:44,360 it's just mind-blowing. 95 00:04:44,360 --> 00:04:47,040 So I'm just... I'm so happy you're here. 96 00:04:47,040 --> 00:04:48,320 Oh, amazing. 97 00:04:49,880 --> 00:04:51,560 Casper, you looked a bit giddy there. 98 00:04:51,560 --> 00:04:53,000 Are you a big Josh Niland fan? 99 00:04:53,000 --> 00:04:54,240 Yeah, yeah, huge fan. 100 00:04:54,240 --> 00:04:56,480 Like, your restaurants and yourself have 101 00:04:56,480 --> 00:04:59,880 a pretty big part in my and my partner's life. 102 00:04:59,880 --> 00:05:01,160 Like, one of our first dates 103 00:05:01,160 --> 00:05:02,600 was getting a cheeseburger and fish and chips... 104 00:05:02,600 --> 00:05:04,160 Ah, cool. ..from Fish Butchery. 105 00:05:04,160 --> 00:05:05,680 Um, and then we had 106 00:05:05,680 --> 00:05:07,120 our first anniversary at Saint Peter. 107 00:05:07,120 --> 00:05:08,680 Wow. We had dinner there. 108 00:05:08,680 --> 00:05:09,720 So, yeah. Proper. 109 00:05:09,720 --> 00:05:11,880 I'm a big fan of Josh Niland, yeah, yeah, yeah. 110 00:05:11,880 --> 00:05:13,200 He's got a very special, 111 00:05:13,200 --> 00:05:15,280 special place in my heart, I feel. 112 00:05:15,280 --> 00:05:16,680 Josh, I think these guys are dying to know 113 00:05:16,680 --> 00:05:17,800 what's under that mystery box. 114 00:05:17,800 --> 00:05:19,600 Would you like to show them? Absolutely. 115 00:05:19,600 --> 00:05:21,640 Oh, my God. 116 00:05:21,640 --> 00:05:24,160 Today, I've brought you... 117 00:05:27,400 --> 00:05:28,600 ..flathead. 118 00:05:28,600 --> 00:05:31,080 (CONTESTANTS EXCLAIM) 119 00:05:33,960 --> 00:05:37,160 Yes! Fish and chips. Yeah. 120 00:05:39,160 --> 00:05:40,680 This is a rock flathead, 121 00:05:40,680 --> 00:05:44,200 so this is coming out of the corner inlet in Victoria. 122 00:05:44,200 --> 00:05:46,200 You can't get a better eating flathead. 123 00:05:46,200 --> 00:05:48,320 It's something that we serve at Saint Peter, 124 00:05:48,320 --> 00:05:49,760 something that we frequently sell 125 00:05:49,760 --> 00:05:52,000 over the counter at Fish Butchery as well. 126 00:05:52,000 --> 00:05:53,360 As Australians, we have 127 00:05:53,360 --> 00:05:56,000 a really solid reference point for a flathead. 128 00:05:56,000 --> 00:05:58,920 It's almost iconically known as fish and chips, 129 00:05:58,920 --> 00:06:01,560 but oftentimes we don't know that we could also eat it raw 130 00:06:01,560 --> 00:06:04,760 because it's an incredible fish to eat raw as well. 131 00:06:04,760 --> 00:06:08,240 I'm going to show you my three favourite techniques 132 00:06:08,240 --> 00:06:10,120 for butchering a flathead. 133 00:06:10,120 --> 00:06:11,640 Cool. Sweet. 134 00:06:11,640 --> 00:06:14,440 So I'm going to show you butterflying, 135 00:06:14,440 --> 00:06:17,000 reverse butterflying and then filleting, 136 00:06:17,000 --> 00:06:19,040 but with the head and tail left on. 137 00:06:20,400 --> 00:06:21,600 PETRO: This is really special. 138 00:06:21,600 --> 00:06:23,040 This is why I came to MasterChef. 139 00:06:23,040 --> 00:06:25,520 Like, this exact scenario right now 140 00:06:25,520 --> 00:06:27,840 is exactly why I wanted to be here. 141 00:06:27,840 --> 00:06:30,000 So I'm just gonna lap it up. 142 00:06:30,000 --> 00:06:33,160 I'll start with probably the most complex technique, 143 00:06:33,160 --> 00:06:35,640 which is the idea of butterflying 144 00:06:35,640 --> 00:06:37,160 with the head on. 145 00:06:37,160 --> 00:06:40,120 So what we're going to start by doing is scissors first, 146 00:06:40,120 --> 00:06:45,040 and we're going to take off all of these little fins. 147 00:06:46,120 --> 00:06:49,720 Now we've got something really nice to start with. 148 00:06:49,720 --> 00:06:52,400 What I'm going to do is draw the blade 149 00:06:52,400 --> 00:06:54,600 down... 150 00:06:54,600 --> 00:06:57,640 ..the back of this fish. 151 00:06:57,640 --> 00:07:00,200 What I'm looking for is the moment 152 00:07:00,200 --> 00:07:02,000 where then I can see the spine. 153 00:07:04,120 --> 00:07:07,040 I'm going to angle my knife in underneath the spine. 154 00:07:07,040 --> 00:07:10,560 I'm going to work my way as low as I can 155 00:07:10,560 --> 00:07:13,200 without putting my knife through to the other side. 156 00:07:13,200 --> 00:07:16,280 In this space right here is where all the rib bones are, 157 00:07:16,280 --> 00:07:17,560 pin bones are. 158 00:07:17,560 --> 00:07:19,800 Important to know because then I know 159 00:07:19,800 --> 00:07:22,720 exactly where to put the bottom blade of my scissor. 160 00:07:22,720 --> 00:07:25,920 So I put that under the first rib. 161 00:07:25,920 --> 00:07:30,560 This then scissors all the way to the top. 162 00:07:30,560 --> 00:07:32,760 I go between the eyes, I cut. 163 00:07:34,520 --> 00:07:36,600 Let's open this up. 164 00:07:36,600 --> 00:07:39,120 And now, turn this over. 165 00:07:39,120 --> 00:07:41,880 And this is now where we start the next cut. 166 00:07:41,880 --> 00:07:44,160 You want to puncture in here, 167 00:07:44,160 --> 00:07:46,560 and then I'm drawing the blade 168 00:07:46,560 --> 00:07:48,640 from tail to head, 169 00:07:48,640 --> 00:07:52,360 with the blade angling down towards the frame of the fish 170 00:07:52,360 --> 00:07:55,320 so that I can find that spine 171 00:07:55,320 --> 00:07:57,480 just like I did on the other side. 172 00:07:57,480 --> 00:07:59,960 Now, scissor, 173 00:07:59,960 --> 00:08:01,560 cut at the tail here. 174 00:08:04,160 --> 00:08:07,480 And then cut just beneath the spine. 175 00:08:07,480 --> 00:08:09,240 And what I'm trying to do 176 00:08:09,240 --> 00:08:11,320 is I'm trying to get this frame out 177 00:08:11,320 --> 00:08:13,720 without disturbing the flesh. 178 00:08:13,720 --> 00:08:18,120 And you can hear the little clicks of ribs 179 00:08:18,120 --> 00:08:19,360 coming off. 180 00:08:19,360 --> 00:08:22,040 All the way up, 181 00:08:22,040 --> 00:08:25,240 making sure we leave the head as intact as possible. 182 00:08:25,240 --> 00:08:29,560 So, flathead bone from head to tail comes out. 183 00:08:29,560 --> 00:08:31,840 There's a whole Zen about it, but it's also, 184 00:08:31,840 --> 00:08:34,160 for lack of a better word, a religious experience, 185 00:08:34,160 --> 00:08:37,960 because you see how precise and how meticulous he is. 186 00:08:37,960 --> 00:08:41,960 Gills come out with the organs intact. 187 00:08:41,960 --> 00:08:44,080 All the jibbly bits. 188 00:08:44,080 --> 00:08:46,840 But now the tedious work of removing rib bones 189 00:08:46,840 --> 00:08:48,120 and pin bones. 190 00:08:48,120 --> 00:08:50,560 AARON: But he does it with such ease and precision, 191 00:08:50,560 --> 00:08:52,320 he makes it look so simple. 192 00:08:52,320 --> 00:08:55,400 But the hardest things in the world 193 00:08:55,400 --> 00:08:58,280 are usually things that look simple. 194 00:08:58,280 --> 00:09:00,880 So all pin bones out, all rib bones out. 195 00:09:02,200 --> 00:09:05,280 First one - butterflied, head on. 196 00:09:05,280 --> 00:09:06,840 (ALL EXCLAIM) 197 00:09:06,840 --> 00:09:09,760 We crack on. We've got the next fish. 198 00:09:09,760 --> 00:09:13,240 So this is now reverse butterfly. 199 00:09:13,240 --> 00:09:15,120 Fins off. 200 00:09:15,120 --> 00:09:16,320 You see on his Instagram, 201 00:09:16,320 --> 00:09:18,040 like, all of these flat layers of all of the organs. 202 00:09:18,040 --> 00:09:20,680 And, like, we're watching him do it now. 203 00:09:20,680 --> 00:09:23,360 Cut the ribs off the spine. 204 00:09:23,360 --> 00:09:24,400 He's very clean. 205 00:09:24,400 --> 00:09:26,320 He's very neat. It's so effortless for him. 206 00:09:26,320 --> 00:09:27,480 It's amazing. 207 00:09:27,480 --> 00:09:30,440 Are there specific times when you would opt 208 00:09:30,440 --> 00:09:33,120 for a normal butterfly and a reverse butterfly? 209 00:09:33,120 --> 00:09:35,760 Yeah. So the reason why I butterfly 210 00:09:35,760 --> 00:09:38,000 is that gives me the ability of crumbing, 211 00:09:38,000 --> 00:09:40,840 because it's not obstructed by the bone 212 00:09:40,840 --> 00:09:43,000 that would sit through the middle. 213 00:09:43,000 --> 00:09:45,800 And then for this reverse butterfly method 214 00:09:45,800 --> 00:09:48,040 that I'm doing now, is more conducive to grilling. 215 00:09:48,040 --> 00:09:52,079 Reverse butterfly, I've done quite a few times. 216 00:09:52,079 --> 00:09:53,439 Scissor along. 217 00:09:53,439 --> 00:09:57,719 And I learnt how to do that from watching Josh Niland, so... 218 00:09:57,719 --> 00:09:59,719 Again, pin boning. 219 00:09:59,719 --> 00:10:01,639 ..it's pretty cool to see him here right now 220 00:10:01,639 --> 00:10:04,079 showing me how to do it again. 221 00:10:04,079 --> 00:10:08,199 I scissor the bottom jaw open, like so. 222 00:10:08,199 --> 00:10:10,719 Flathead now reverse butterflied. 223 00:10:13,639 --> 00:10:17,839 And finally, filleting, but with the head and tail on. 224 00:10:19,719 --> 00:10:21,759 ANNABEL: I normally just take the head off, 225 00:10:21,759 --> 00:10:24,439 take the fillets off the frame and make a little sauce 226 00:10:24,439 --> 00:10:26,919 out of the bones and the head and the tail. 227 00:10:26,919 --> 00:10:28,119 So this is wild seeing them 228 00:10:28,119 --> 00:10:29,679 still attached to the fillet. 229 00:10:29,679 --> 00:10:31,479 I'm like, "What do we do with it?" 230 00:10:31,479 --> 00:10:33,639 The trickiest part of this particular cut, 231 00:10:33,639 --> 00:10:37,039 you need to split this tail in half 232 00:10:37,039 --> 00:10:39,719 so that both sides have a bit of tail each. 233 00:10:39,719 --> 00:10:42,679 (ALL EXCLAIM) That is crazy! 234 00:10:45,479 --> 00:10:48,239 The head obviously carries some beautiful meat, 235 00:10:48,239 --> 00:10:51,599 but more than anything, the reason why we do this 236 00:10:51,599 --> 00:10:54,839 is to show revenance of place 237 00:10:54,839 --> 00:10:56,919 and craftsmanship. 238 00:10:56,919 --> 00:10:59,279 This is fish magic. This is outrageous. 239 00:10:59,279 --> 00:11:01,719 When you get a skinless, boneless flathead fillet, 240 00:11:01,719 --> 00:11:03,799 it could be from anywhere, from anyone. 241 00:11:03,799 --> 00:11:05,719 It's almost flaunting what you've got. 242 00:11:05,719 --> 00:11:08,399 Like, if you've got this spectacular fish, 243 00:11:08,399 --> 00:11:10,479 we should be really showing it off. 244 00:11:11,919 --> 00:11:13,479 BELLA: The fillet with the head and tail 245 00:11:13,479 --> 00:11:14,559 is a really interesting one. 246 00:11:14,559 --> 00:11:17,479 I've never even heard of serving a fish that way. 247 00:11:17,479 --> 00:11:19,439 Pin boning, 248 00:11:19,439 --> 00:11:21,519 rib boning - so important. 249 00:11:21,519 --> 00:11:23,359 And I'm not even sure how you'd cook it 250 00:11:23,359 --> 00:11:24,599 once it's in that form. 251 00:11:24,599 --> 00:11:27,199 Alright, last fillet goes across. 252 00:11:27,199 --> 00:11:30,800 And, guys, they're the three techniques 253 00:11:30,800 --> 00:11:32,520 that we've now applied to our flathead. 254 00:11:32,520 --> 00:11:35,000 All three of them can be grilled. 255 00:11:35,000 --> 00:11:39,040 Butterfly is a great method for crumbing. 256 00:11:39,040 --> 00:11:43,240 The reverse butterfly - perfect for the grill. 257 00:11:43,240 --> 00:11:45,160 And then fillet, to me, 258 00:11:45,160 --> 00:11:47,680 we don't necessarily always have to apply heat. 259 00:11:47,680 --> 00:11:50,400 You could do a raw product. You could grill the head. 260 00:11:50,400 --> 00:11:52,400 We could do two different methods of cookery. 261 00:11:52,400 --> 00:11:55,000 But good old-fashioned fish and chips 262 00:11:55,000 --> 00:11:58,600 is always a perfect one for the fillet. 263 00:11:58,600 --> 00:12:00,680 Josh Niland, everybody! 264 00:12:03,680 --> 00:12:07,640 How he prepares his fish in such a beautiful way 265 00:12:07,640 --> 00:12:10,760 to present on a plate is incredible. 266 00:12:10,760 --> 00:12:13,080 I'm feeling so inspired. 267 00:12:14,200 --> 00:12:17,560 That was an incredible display to watch 268 00:12:17,560 --> 00:12:22,400 and I hope you paid close attention. 269 00:12:22,400 --> 00:12:25,400 You have 75 minutes to create 270 00:12:25,400 --> 00:12:30,000 a dish with the flathead under your mystery boxes. 271 00:12:30,000 --> 00:12:33,880 You must use one of these three Fish Butchery techniques 272 00:12:33,880 --> 00:12:35,400 that Josh just taught you. 273 00:12:36,880 --> 00:12:38,800 The pantry and garden are open, 274 00:12:38,800 --> 00:12:41,440 so you have all the flavours and ingredients 275 00:12:41,440 --> 00:12:43,320 you could possibly need. 276 00:12:43,320 --> 00:12:44,880 The top three dishes 277 00:12:44,880 --> 00:12:46,560 will be safe from tomorrow's elimination. 278 00:12:48,480 --> 00:12:51,000 Josh, anything to add? Good luck. 279 00:12:52,480 --> 00:12:55,640 No, we're talking about a fish that is very lean. 280 00:12:55,640 --> 00:12:58,280 It doesn't take a great deal of time to cook. 281 00:12:58,280 --> 00:13:01,000 However, it does take quite a while to prepare. 282 00:13:01,000 --> 00:13:03,520 So organise yourselves thoroughly. 283 00:13:05,640 --> 00:13:07,920 Are we all ready? ALL: Yeah! 284 00:13:07,920 --> 00:13:09,880 Your time starts now! 285 00:13:09,880 --> 00:13:11,360 Come on! 286 00:13:14,560 --> 00:13:15,920 Ooh. 287 00:13:15,920 --> 00:13:17,840 Whoa, a fish! 288 00:13:19,840 --> 00:13:21,600 Oh, you got all the... Ooh! 289 00:13:23,280 --> 00:13:25,120 Go, go, go! 290 00:13:25,120 --> 00:13:26,080 Alright. 291 00:13:28,600 --> 00:13:31,960 Garlic, onions, carrots, fennel. 292 00:13:31,960 --> 00:13:33,680 Fresh chilli, ginger, garlic. 293 00:13:35,600 --> 00:13:37,120 How cute are these fennel? 294 00:13:38,280 --> 00:13:39,760 Oh, that's a big one. 295 00:13:39,760 --> 00:13:42,640 As a nurse, I'm probably a lot more comfortable 296 00:13:42,640 --> 00:13:47,040 approaching anatomy of, like, fish or meat or humans, 297 00:13:47,040 --> 00:13:49,280 so I think today might be a good challenge for me 298 00:13:49,280 --> 00:13:51,120 and I don't find it too daunting. 299 00:13:51,120 --> 00:13:52,320 Snack. 300 00:13:52,320 --> 00:13:54,040 I want to do something that I'm comfortable 301 00:13:54,040 --> 00:13:56,040 in the fish butchery so that I can do that really well, 302 00:13:56,040 --> 00:13:58,920 but then build a really cool, awesome, creative dish 303 00:13:58,920 --> 00:14:01,480 that hopefully Josh will be like, "Oh, that's awesome." 304 00:14:01,480 --> 00:14:02,800 Ooh! 305 00:14:02,800 --> 00:14:05,840 Today, I'm going to be using the reverse butterfly, 306 00:14:05,840 --> 00:14:08,800 and then I'm going to stuff it with like a breadcrumb stuffing, 307 00:14:08,800 --> 00:14:10,200 kind of like a roast chicken, 308 00:14:10,200 --> 00:14:12,400 and then truss it and tie it and then roast in the oven, 309 00:14:12,400 --> 00:14:14,080 and then make a beautiful jus 310 00:14:14,080 --> 00:14:15,480 out of the bones from the flathead. 311 00:14:15,480 --> 00:14:19,040 I kind of want the judges to experience it and be like, 312 00:14:19,040 --> 00:14:20,400 "If I close my eyes, 313 00:14:20,400 --> 00:14:22,840 "I can kind of taste like I'm eating a roast chicken, 314 00:14:22,840 --> 00:14:24,800 "but it's actually a fish." 315 00:14:24,800 --> 00:14:26,440 Josh is, like, a crazy chef, 316 00:14:26,440 --> 00:14:28,960 so a crazy cook for a crazy chef. 317 00:14:28,960 --> 00:14:30,160 Like, why not? 318 00:14:30,160 --> 00:14:31,760 I'm gonna treat this fish today as a roast, 319 00:14:31,760 --> 00:14:33,800 and every single roast needs a good gravy with it, 320 00:14:33,800 --> 00:14:36,640 and that's what the role of this fish jus is going to do. 321 00:14:36,640 --> 00:14:37,760 I'm just gonna get some vegetables 322 00:14:37,760 --> 00:14:38,800 roasting in the oven, 323 00:14:38,800 --> 00:14:41,040 so I'll get a bit of, like, caramelisation on, 324 00:14:41,040 --> 00:14:43,320 then I'm going to throw the spine in 325 00:14:43,320 --> 00:14:46,200 and then make a beautiful fish jus with it. 326 00:14:46,200 --> 00:14:48,960 So it's just gonna be like fish, fish, fish, fish, fish. 327 00:14:51,720 --> 00:14:53,840 Who would have thought putting that in would be so hard? 328 00:14:56,200 --> 00:15:00,200 You have just completed the most amazing demo 329 00:15:00,200 --> 00:15:03,560 with three different ways on how to butcher the common flathead. 330 00:15:03,560 --> 00:15:05,440 JOSH: Yeah. What do you want to see? 331 00:15:05,440 --> 00:15:07,600 Oh, like, I mean, what I'm desperate to see 332 00:15:07,600 --> 00:15:09,360 is if they were paying attention. 333 00:15:09,360 --> 00:15:11,840 So let's see what the knife work's like. 334 00:15:11,840 --> 00:15:13,120 But as well as that, 335 00:15:13,120 --> 00:15:14,640 the cookery of this is the biggest challenge... 336 00:15:14,640 --> 00:15:16,000 Yeah. ..I feel. 337 00:15:16,000 --> 00:15:18,840 And, you know, when we talk about fish, 338 00:15:18,840 --> 00:15:20,600 we always say it's a matter of seconds 339 00:15:20,600 --> 00:15:22,200 rather than a matter of minutes. Mm-hm. 340 00:15:22,200 --> 00:15:23,640 And I would argue that sometimes. 341 00:15:23,640 --> 00:15:25,160 But when it comes to a flathead, 342 00:15:25,160 --> 00:15:26,760 it is kind of a matter of seconds. 343 00:15:26,760 --> 00:15:27,880 Yeah. 344 00:15:27,880 --> 00:15:29,960 You really need to find that little window that exists. 345 00:15:29,960 --> 00:15:31,840 But what we don't want is a mouth full of bones 346 00:15:31,840 --> 00:15:34,360 and a dried-out piece of fish. Yeah. 347 00:15:38,680 --> 00:15:41,240 LUKE: Yeah, it's pretty awesome today to have Josh Niland 348 00:15:41,240 --> 00:15:42,920 in the kitchen to kick off Masters Week. 349 00:15:42,920 --> 00:15:45,280 I mean, what a way. Like, master of his craft. 350 00:15:45,280 --> 00:15:46,440 He knows his stuff. 351 00:15:46,440 --> 00:15:48,600 The plan is go for the half fillet 352 00:15:48,600 --> 00:15:49,720 with the tail and head on. 353 00:15:49,720 --> 00:15:51,200 Oh, hello. 354 00:15:51,200 --> 00:15:52,320 I'm gonna cure the body, 355 00:15:52,320 --> 00:15:54,440 and then I'm just gonna absolutely blast the skin 356 00:15:54,440 --> 00:15:55,800 so I'm going to hibachi. 357 00:15:55,800 --> 00:15:58,200 The tail and the head are thinner than the other bits, 358 00:15:58,200 --> 00:15:59,400 so they will get cooked, 359 00:15:59,400 --> 00:16:01,520 but then the bit that's been cured will be raw. 360 00:16:01,520 --> 00:16:04,480 I don't know if it'll work, I've got absolutely no idea, 361 00:16:04,480 --> 00:16:06,960 but if it does, it'll be pretty cool. 362 00:16:08,160 --> 00:16:09,400 Hey, Emily. Hello. How are we? 363 00:16:09,400 --> 00:16:10,400 Good. G'day. 364 00:16:10,400 --> 00:16:11,760 You haven't attacked your flathead yet? 365 00:16:11,760 --> 00:16:13,120 No, I have not yet. 366 00:16:13,120 --> 00:16:15,960 I'm actually thinking of doing the head-to-tail filleting, 367 00:16:15,960 --> 00:16:17,840 and then on one side, I'm going to hibachi it, 368 00:16:17,840 --> 00:16:19,600 and on the other side, I'm planning to make sashimi. 369 00:16:19,600 --> 00:16:20,600 Wow. 370 00:16:20,600 --> 00:16:23,080 And I want to present everything as a meal. 371 00:16:23,080 --> 00:16:25,320 Basically, when you go to a Japanese restaurant, 372 00:16:25,320 --> 00:16:28,000 they have the rice with the miso soup, 373 00:16:28,000 --> 00:16:30,360 so I'm going more towards that line of work. 374 00:16:30,360 --> 00:16:33,080 Beauty. You don't need us, then. No! 375 00:16:33,080 --> 00:16:34,320 I need time, I think. 376 00:16:34,320 --> 00:16:36,800 (BASHING) 377 00:16:36,800 --> 00:16:38,200 ALYONA: I've never done fillets 378 00:16:38,200 --> 00:16:40,080 with, like, the head and everything 379 00:16:40,080 --> 00:16:43,400 but, yeah, it's very interesting today 380 00:16:43,400 --> 00:16:45,200 to try new techniques. 381 00:16:45,200 --> 00:16:47,280 That masterclass was amazing. 382 00:16:47,280 --> 00:16:49,320 I'm gonna attempt to recreate, 383 00:16:49,320 --> 00:16:52,280 like, a Russian soup called 'ukha'. 384 00:16:52,280 --> 00:16:55,640 So I'm filleting the fish and I'm using the spine 385 00:16:55,640 --> 00:16:58,160 to enhance some more flavour in my fish broth, 386 00:16:58,160 --> 00:17:00,560 and then I'm gonna serve it as a broth 387 00:17:00,560 --> 00:17:02,400 with the pan-seared fillets. 388 00:17:02,400 --> 00:17:05,200 Come on, come on, come on, come on. 389 00:17:05,200 --> 00:17:08,640 It's Masters Week, and we want you to master the flathead! 390 00:17:08,640 --> 00:17:09,760 One hour to go! 391 00:17:12,120 --> 00:17:13,360 AARON: Damn! 392 00:17:13,360 --> 00:17:17,320 I'm just trying to tackle this fish right now. 393 00:17:17,320 --> 00:17:19,680 Just trying to do it with the butterfly method. 394 00:17:19,680 --> 00:17:21,080 I haven't done 395 00:17:21,080 --> 00:17:23,800 this particular technique with the fish before, 396 00:17:23,800 --> 00:17:26,040 so it's kind of like a masterclass 397 00:17:26,040 --> 00:17:27,840 and a challenge all in one. 398 00:17:31,640 --> 00:17:33,640 Basically, what I'm trying to do is I'm trying 399 00:17:33,640 --> 00:17:36,080 to make a fried flathead 400 00:17:36,080 --> 00:17:38,400 on a beautiful sauce that has some turmeric, 401 00:17:38,400 --> 00:17:40,400 some spices, some lemongrass going through it. 402 00:17:40,400 --> 00:17:42,280 So it's like a South-east Asian-inspired sauce 403 00:17:42,280 --> 00:17:44,720 and just have some herbs on top, just to really hero the fish. 404 00:17:44,720 --> 00:17:46,160 The pin bones are getting me. 405 00:17:46,160 --> 00:17:48,440 The main thing when butterflying 406 00:17:48,440 --> 00:17:51,120 is to make sure that you get rid of all the bones. 407 00:17:51,120 --> 00:17:52,560 I see you! 408 00:17:52,560 --> 00:17:54,240 There's so many little bones 409 00:17:54,240 --> 00:17:57,600 that run along the belly of the fish. 410 00:17:57,600 --> 00:17:58,640 It's really hard 411 00:17:58,640 --> 00:18:01,320 to locate these bones under the flesh. 412 00:18:01,320 --> 00:18:02,800 It's stressful. 413 00:18:02,800 --> 00:18:06,480 On top of that, if you are too aggressive with it, 414 00:18:06,480 --> 00:18:07,920 you could snap the bone. 415 00:18:07,920 --> 00:18:10,920 But you could also tear the flesh of the fish. 416 00:18:10,920 --> 00:18:12,720 These bones are so annoying. 417 00:18:14,880 --> 00:18:16,920 There it is. 418 00:18:16,920 --> 00:18:18,440 It's really important to me 419 00:18:18,440 --> 00:18:20,920 that this butterflying work is perfect. 420 00:18:20,920 --> 00:18:23,120 Oh, my hands are shaking. 421 00:18:23,120 --> 00:18:25,360 I live right by the beach, 422 00:18:25,360 --> 00:18:28,360 and the ocean is like a really big, 423 00:18:28,360 --> 00:18:30,640 important part of who I am. 424 00:18:30,640 --> 00:18:33,800 Actually, wait, this little fish tat. 425 00:18:33,800 --> 00:18:36,320 OK, I reckon I'm done. 426 00:18:36,320 --> 00:18:38,960 I just really want to impress Josh today. 427 00:18:38,960 --> 00:18:43,480 He is so incredibly inventive with his approach to seafood, 428 00:18:43,480 --> 00:18:45,120 and I'm thinking of sort of taking 429 00:18:45,120 --> 00:18:46,560 a little bit of that on today. 430 00:18:46,560 --> 00:18:47,800 Hey, Grace. Hi. 431 00:18:47,800 --> 00:18:49,440 How are ya? Good. 432 00:18:49,440 --> 00:18:51,840 This looks really good before you get into it. 433 00:18:51,840 --> 00:18:53,640 Oh, thank you. Yeah. 434 00:18:53,640 --> 00:18:57,840 Well, you won't be pleased to hear that I'm thinking 435 00:18:57,840 --> 00:19:01,320 about going further than this, 436 00:19:01,320 --> 00:19:04,560 and I want to make a sausage out of the body meat. 437 00:19:09,080 --> 00:19:10,920 You've done such a good job here. 438 00:19:10,920 --> 00:19:13,880 To now put this through a mincer and make a sausage, 439 00:19:13,880 --> 00:19:15,880 what's the point of doing that? 440 00:19:24,360 --> 00:19:27,640 I'm thinking I want to make a sausage 441 00:19:27,640 --> 00:19:29,520 out of the body meat. 442 00:19:29,520 --> 00:19:33,040 We use sausages at Fish Butchery and Saint Peter 443 00:19:33,040 --> 00:19:36,520 to utilise a significant amount of trimmings and bits and bobs 444 00:19:36,520 --> 00:19:38,600 that accumulate themselves over the course of a week. 445 00:19:38,600 --> 00:19:39,600 Mm-hm. 446 00:19:39,600 --> 00:19:40,720 We're not talking about fish 447 00:19:40,720 --> 00:19:41,960 that was literally in the water last night. 448 00:19:41,960 --> 00:19:43,960 Mm-hm. Highlight the flathead. 449 00:19:43,960 --> 00:19:46,600 Highlight the technique. Cook it perfectly. Well done. 450 00:19:46,600 --> 00:19:48,760 I think there's sort of two options 451 00:19:48,760 --> 00:19:49,800 with Josh here today. 452 00:19:49,800 --> 00:19:50,840 My initial choice 453 00:19:50,840 --> 00:19:53,600 was to take the really creative, sort of wacky side 454 00:19:53,600 --> 00:19:54,920 of what he does, 455 00:19:54,920 --> 00:19:57,520 but what I, of course, should be doing 456 00:19:57,520 --> 00:20:02,400 is going more over to his ethos of beautiful fish cooking 457 00:20:02,400 --> 00:20:04,560 and really honouring the product. 458 00:20:04,560 --> 00:20:06,440 No sausage. Update - no sausage. 459 00:20:06,440 --> 00:20:08,680 I just have to trust my intuition 460 00:20:08,680 --> 00:20:10,480 and come up with a solution ASAP. 461 00:20:10,480 --> 00:20:12,480 You two, my fish is on the top shelf. 462 00:20:12,480 --> 00:20:13,840 Yep. Thanks. 463 00:20:18,840 --> 00:20:20,520 CASPER: Um, Chef? JEAN-CHRISTOPHE: Yeah? 464 00:20:20,520 --> 00:20:22,480 Is that the roe? That's the roe, yeah. 465 00:20:22,480 --> 00:20:23,800 That's the roe. OK, cool. Yeah. 466 00:20:23,800 --> 00:20:24,920 The presence of Josh 467 00:20:24,920 --> 00:20:26,960 in the kitchen has really inspired me today 468 00:20:26,960 --> 00:20:28,320 to make the most of this fish. 469 00:20:28,320 --> 00:20:31,480 Today I'm doing the fillets with the head and tail on, 470 00:20:31,480 --> 00:20:33,080 and I'm going to do one side fried 471 00:20:33,080 --> 00:20:34,760 and I'm going to do one side grilled. 472 00:20:34,760 --> 00:20:36,480 So I want to do like an Indonesian sort of style 473 00:20:36,480 --> 00:20:38,840 With the head-on, tail-on fillet, 474 00:20:38,840 --> 00:20:41,520 I can almost get that mirror image on the plate, 475 00:20:41,520 --> 00:20:44,120 one side looking really rustic, fried, 476 00:20:44,120 --> 00:20:47,040 and one side looking a lot more elevated, grilled, 477 00:20:47,040 --> 00:20:49,280 but then still have them connected with the flavours 478 00:20:49,280 --> 00:20:50,920 through the sauce that are still very much 479 00:20:50,920 --> 00:20:51,880 like Indonesian. 480 00:20:51,880 --> 00:20:53,280 Should be a bridge between them. 481 00:20:54,360 --> 00:20:55,840 I'm making a sambal. 482 00:20:55,840 --> 00:20:57,120 And so for the fried one, 483 00:20:57,120 --> 00:20:59,720 I'm just going to serve it fried, nice and crispy, 484 00:20:59,720 --> 00:21:00,920 and then the sambal on top. 485 00:21:00,920 --> 00:21:02,120 And then the grilled side, 486 00:21:02,120 --> 00:21:05,880 I'm going to do like a sambal, um, it looks like a jus. 487 00:21:05,880 --> 00:21:08,360 I'm gonna try use the roe as well in the sauce, 488 00:21:08,360 --> 00:21:10,360 be a bit more technical with it as well. 489 00:21:13,120 --> 00:21:15,160 PETRO: Is there some smaller fish tweezers? 490 00:21:15,160 --> 00:21:16,760 These are huge. 491 00:21:16,760 --> 00:21:20,120 I'm making a reverse butterfly flathead 492 00:21:20,120 --> 00:21:21,960 on the hibachi. 493 00:21:21,960 --> 00:21:23,600 I'm definitely feeling the pressure 494 00:21:23,600 --> 00:21:25,200 because of my last hibachi. 495 00:21:25,200 --> 00:21:27,440 I'm a fish cook. 496 00:21:27,440 --> 00:21:29,000 I'm sure we all remember what happened 497 00:21:29,000 --> 00:21:31,920 the last time I cooked a whole fish on MasterChef. 498 00:21:33,280 --> 00:21:34,600 Oh! Jesus. 499 00:21:34,600 --> 00:21:36,760 Oh, my gosh! Oh. 500 00:21:38,320 --> 00:21:39,400 It went up in flames. 501 00:21:39,400 --> 00:21:43,480 The fish, the flesh has cooked perfectly, 502 00:21:43,480 --> 00:21:45,800 but the skin, 503 00:21:45,800 --> 00:21:49,440 it's burnt and it's quite bitter. 504 00:21:49,440 --> 00:21:51,080 It's about making it up today 505 00:21:51,080 --> 00:21:53,840 and getting a little bit of, uh, hibachi redemption. 506 00:21:53,840 --> 00:21:55,760 I'm gonna do it 507 00:21:55,760 --> 00:21:57,600 with some boiled Kipfler potatoes, 508 00:21:57,600 --> 00:22:00,440 herb dressing with anchovies, 509 00:22:00,440 --> 00:22:02,440 capers, lemon zest, lemon. 510 00:22:02,440 --> 00:22:03,880 I'm just seeing 511 00:22:03,880 --> 00:22:06,280 whether these anchovies are the ones I want to use. 512 00:22:06,280 --> 00:22:07,680 I've got two types. 513 00:22:07,680 --> 00:22:08,960 I'm just going to see whether it's going to fit 514 00:22:08,960 --> 00:22:10,840 the flavour profile or not. 515 00:22:10,840 --> 00:22:13,640 Apart from the fish being the hero, this is probably 516 00:22:13,640 --> 00:22:15,600 the second most important element. 517 00:22:15,600 --> 00:22:16,840 I like it. 518 00:22:16,840 --> 00:22:19,160 All my other elements are pretty rich and fatty. 519 00:22:19,160 --> 00:22:21,000 The fish is really sweet. 520 00:22:22,080 --> 00:22:25,000 This is going to really tie everything together. 521 00:22:25,000 --> 00:22:28,040 I would love to be in the top three today, 522 00:22:28,040 --> 00:22:29,480 top ten around the corner, 523 00:22:29,480 --> 00:22:31,640 and that would just mean one step closer. 524 00:22:33,040 --> 00:22:34,160 Mm. 525 00:22:39,280 --> 00:22:40,360 Hey, Pat. G'day. How you doing? 526 00:22:40,360 --> 00:22:41,360 How's it going, Pat? 527 00:22:41,360 --> 00:22:42,560 So I've done the reverse butterfly. 528 00:22:42,560 --> 00:22:44,200 Nice. 529 00:22:44,200 --> 00:22:45,240 Wow. 530 00:22:45,240 --> 00:22:46,800 This isn't your first flattie. 531 00:22:46,800 --> 00:22:48,680 We did grow up fishing for flattie. 532 00:22:48,680 --> 00:22:49,800 Yeah? Yeah. 533 00:22:49,800 --> 00:22:51,680 So you've done this kind of preparation? 534 00:22:51,680 --> 00:22:53,800 I know how to do the old down the side, 535 00:22:53,800 --> 00:22:55,720 flip it over, get the other, fillet off, like, the quick way. 536 00:22:55,720 --> 00:22:56,920 That's brilliant. Yeah, thank you. 537 00:22:56,920 --> 00:22:58,040 What's the dish? 538 00:22:58,040 --> 00:23:00,120 Um, so I'm doing, going to barbecue on the hibachi. 539 00:23:00,120 --> 00:23:01,120 Brilliant. 540 00:23:01,120 --> 00:23:03,400 And then I'm doing it with a Thai green curry sauce 541 00:23:03,400 --> 00:23:05,880 and a Thai basil oil, and hopefully some rice. 542 00:23:05,880 --> 00:23:08,000 You're in a good place. Alright. 543 00:23:08,000 --> 00:23:09,200 Good luck, mate. Good luck. 544 00:23:09,200 --> 00:23:10,240 Thanks, guys. 545 00:23:12,720 --> 00:23:14,800 Hey, Hannah. Hello, ladies. 546 00:23:14,800 --> 00:23:16,640 That looks beautifully done, 547 00:23:16,640 --> 00:23:18,600 I have to say. So what are you doing? 548 00:23:18,600 --> 00:23:19,800 When I was listening to Josh, 549 00:23:19,800 --> 00:23:23,000 he said a couple of times, this fish goes really well raw. 550 00:23:23,000 --> 00:23:25,960 So I'm going to take the fillets off with the tail and the head, 551 00:23:25,960 --> 00:23:27,480 and I'm going to roast the tail and the head, 552 00:23:27,480 --> 00:23:29,440 I'm going to cure the fillet and I want to present it 553 00:23:29,440 --> 00:23:32,320 so you can have the roasty and the raw. 554 00:23:32,320 --> 00:23:34,360 So it looks like a whole fillet. Yes. 555 00:23:34,360 --> 00:23:36,720 Very ambitious. Am I crazy? Yes. 556 00:23:36,720 --> 00:23:38,440 Yeah. Ha-ha! 557 00:23:39,440 --> 00:23:41,040 VINNIE: There's a bloody lot of bones in here! 558 00:23:42,040 --> 00:23:43,560 It's like extracting teeth. 559 00:23:43,560 --> 00:23:45,000 I'm using the butterfly method 560 00:23:45,000 --> 00:23:47,840 and I'm going to be cooking my fish over the hibachi, 561 00:23:47,840 --> 00:23:49,280 so kind of like a barbecue. 562 00:23:49,280 --> 00:23:50,600 I'm going to have like, a little bean puree, 563 00:23:50,600 --> 00:23:51,840 bit of chilli oil, 564 00:23:51,840 --> 00:23:54,160 and some nice fresh herb salad to go with it. 565 00:23:54,160 --> 00:23:55,960 OK. 566 00:23:57,320 --> 00:23:58,840 Hi, Bella. Hi. 567 00:23:58,840 --> 00:24:00,040 How was your shop? 568 00:24:00,040 --> 00:24:02,280 Um, OK. OK. 569 00:24:02,280 --> 00:24:04,520 And I'm now trying to work out what to do with this fish. 570 00:24:04,520 --> 00:24:05,800 So, where are you at? Um... 571 00:24:05,800 --> 00:24:09,360 I was thinking, like, a slaw and an aioli, 572 00:24:09,360 --> 00:24:12,760 maybe some tostadas, or, like, tortillas, 573 00:24:12,760 --> 00:24:16,360 almost like going down the fish taco kind of road. 574 00:24:16,360 --> 00:24:18,400 If you want to do tostadas, I think do it, just get... 575 00:24:18,400 --> 00:24:20,040 Commit to something. Yeah, commit to something. 576 00:24:20,040 --> 00:24:21,400 OK. Good luck, Bella. 577 00:24:21,400 --> 00:24:22,680 Good luck. OK. Thank you. 578 00:24:22,680 --> 00:24:24,000 Um... 579 00:24:25,360 --> 00:24:27,600 Everyone's taking to this fish butchery 580 00:24:27,600 --> 00:24:28,840 like a duck to water. 581 00:24:28,840 --> 00:24:30,040 It looks awesome out there. 582 00:24:30,040 --> 00:24:31,680 Annabel, I'm pumped about 583 00:24:31,680 --> 00:24:34,080 because she's butterflied it out. 584 00:24:34,080 --> 00:24:38,240 She's then thinking about stuffing the flathead. 585 00:24:38,240 --> 00:24:41,000 tying it, and then roasting it whole. 586 00:24:41,000 --> 00:24:43,000 Whoa! So that really excites me. 587 00:24:43,000 --> 00:24:45,480 If she can pull that off... Whilst there's excitement, 588 00:24:45,480 --> 00:24:48,000 I've done that specific technique a lot. 589 00:24:48,000 --> 00:24:49,000 It's really hard. 590 00:24:49,000 --> 00:24:53,200 When Josh Niland says it's hard, you know it's bloody hard. 591 00:24:53,200 --> 00:24:54,480 My favourite's Grace. 592 00:24:54,480 --> 00:24:57,120 I think she's absolutely nailed the technique. 593 00:24:57,120 --> 00:24:59,080 Yeah, we were excited, 594 00:24:59,080 --> 00:25:01,040 but then we were a bit worried when she said, 595 00:25:01,040 --> 00:25:02,800 "I'm going to now turn it into a sausage." 596 00:25:02,800 --> 00:25:04,360 Oh, no! Yeah. 597 00:25:04,360 --> 00:25:05,760 Technique aside... Flawless. 598 00:25:05,760 --> 00:25:07,200 The technique, she's done an amazing job. 599 00:25:09,680 --> 00:25:12,520 GRACE: Alright, I've decided on my flavours. 600 00:25:12,520 --> 00:25:14,200 I'm feeling really good. 601 00:25:14,200 --> 00:25:15,600 My mum always says, 602 00:25:15,600 --> 00:25:17,480 like, one of the best things that you can eat 603 00:25:17,480 --> 00:25:20,960 is a beautiful piece of fish with a sauce and a side, 604 00:25:20,960 --> 00:25:23,960 and so today that is all I need to do. 605 00:25:23,960 --> 00:25:26,800 I'm going to cook my reverse butterflied flathead 606 00:25:26,800 --> 00:25:28,040 on the hibachi, 607 00:25:28,040 --> 00:25:31,400 and then serve it with a clam sauce, 608 00:25:31,400 --> 00:25:34,120 just beautiful, light and fresh, 609 00:25:34,120 --> 00:25:35,720 and then go a little bit wacky 610 00:25:35,720 --> 00:25:38,760 and pretty and gardeny with all of the garnishes. 611 00:25:38,760 --> 00:25:43,760 Sink or swim. You have 45 minutes left to go. 612 00:25:57,240 --> 00:25:59,640 VINNIE: I'm done. Awesome. 613 00:26:01,360 --> 00:26:02,480 Oh-ah. 614 00:26:03,960 --> 00:26:05,200 Looking around me, 615 00:26:05,200 --> 00:26:06,480 I'm seeing Annabel next to me 616 00:26:06,480 --> 00:26:08,080 and she's already well on her way. 617 00:26:08,080 --> 00:26:09,160 Pat's well on his way. 618 00:26:09,160 --> 00:26:10,720 He's moved on to something else 619 00:26:10,720 --> 00:26:12,960 and I'm still here trying to pick bones out of the fish. 620 00:26:12,960 --> 00:26:15,120 Oh, gosh. 621 00:26:15,120 --> 00:26:17,120 I think I'm the only one doing the butterfly technique, 622 00:26:17,120 --> 00:26:20,320 and even though Josh said it's the hardest one to do, 623 00:26:20,320 --> 00:26:21,760 it's taking me a lot of time 624 00:26:21,760 --> 00:26:23,240 and it's making me really nervous. 625 00:26:23,240 --> 00:26:27,120 I still have a whole dish to make and the fish to cook. 626 00:26:28,880 --> 00:26:30,360 Hey, Aaron. Hey, what's going on? 627 00:26:30,360 --> 00:26:31,360 Look at this. 628 00:26:31,360 --> 00:26:32,680 Wow. Trying. 629 00:26:32,680 --> 00:26:35,080 OK. Brilliant. Thank you. 630 00:26:35,080 --> 00:26:36,280 What else are you planning? 631 00:26:36,280 --> 00:26:38,000 So I'm planning to lightly batter this 632 00:26:38,000 --> 00:26:39,680 in a very light sort of tempura batter 633 00:26:39,680 --> 00:26:40,920 with a bit of turmeric through it. 634 00:26:40,920 --> 00:26:42,320 And then I'll have a beautiful 635 00:26:42,320 --> 00:26:44,040 South-East Asian sauce underneath. 636 00:26:44,040 --> 00:26:46,040 Beautiful. Yeah. 637 00:26:46,040 --> 00:26:48,160 Sounds epic. Time is my only worry... 638 00:26:48,160 --> 00:26:49,640 Time, yeah. ..my fear for you. 639 00:26:51,680 --> 00:26:53,760 Like, you're basically going to have to finish pin boning, 640 00:26:53,760 --> 00:26:55,000 get onto the sauce, 641 00:26:55,000 --> 00:26:57,760 and have everything fully developed in 40 minutes. 642 00:26:57,760 --> 00:26:59,960 Yep, that's my concern as well! 643 00:27:01,040 --> 00:27:03,160 In order to have a dish, you've got to get this done. 644 00:27:03,160 --> 00:27:04,640 Yeah. 645 00:27:04,640 --> 00:27:06,040 (EXHALES) 646 00:27:06,040 --> 00:27:08,840 It may not look it, but I'm actually freaking out. 647 00:27:19,960 --> 00:27:21,560 The judges said that I don't have much time, 648 00:27:21,560 --> 00:27:22,840 so I've got to motor. 649 00:27:22,840 --> 00:27:25,320 Less than 40 minutes to go, 650 00:27:25,320 --> 00:27:28,240 I've literally just tried to get as many of the bones 651 00:27:28,240 --> 00:27:30,480 as I can out, but I've got to move on. 652 00:27:30,480 --> 00:27:32,600 If I don't, I won't actually have a dish 653 00:27:32,600 --> 00:27:34,120 to serve up for the judges today. 654 00:27:34,120 --> 00:27:35,720 I've finished filleting my fish, 655 00:27:35,720 --> 00:27:38,560 so that's all butterflied and ready to go, 656 00:27:38,560 --> 00:27:40,520 and I've just got to make my paste. 657 00:27:40,520 --> 00:27:42,960 To go with the butterflied fish, 658 00:27:42,960 --> 00:27:45,800 I'm gonna have a turmeric-based curry sauce 659 00:27:45,800 --> 00:27:48,640 that's got some creaminess from the macadamias. 660 00:27:48,640 --> 00:27:50,280 It's got a good hit of heat. 661 00:27:50,280 --> 00:27:52,360 Lemongrass, shallots, garlic, ginger. 662 00:27:52,360 --> 00:27:55,280 I'm just about to blitz up my paste, 663 00:27:55,280 --> 00:27:57,160 and then I'm gonna get it frying real quick, 664 00:27:57,160 --> 00:27:59,880 so I get the aromats going, and that will be my sauce done. 665 00:27:59,880 --> 00:28:03,680 Um, from there, got to batter the fish, and fry it. 666 00:28:08,480 --> 00:28:10,880 I've butterflied my fish and then pin-boned it, 667 00:28:10,880 --> 00:28:12,320 so I'm happy with that. 668 00:28:12,320 --> 00:28:16,560 I just need to get it stuffed and tied and get it in the oven. 669 00:28:16,560 --> 00:28:19,200 My idea for this roasted, stuffed flathead 670 00:28:19,200 --> 00:28:21,720 kind of comes from a roast chicken dish 671 00:28:21,720 --> 00:28:23,600 that my sister and I like to cook at home. 672 00:28:25,880 --> 00:28:27,520 We stuff it with this breadcrumb stuffing 673 00:28:27,520 --> 00:28:29,640 that's got capers and preserved lemon 674 00:28:29,640 --> 00:28:31,880 and herbs and garlic and shallot. 675 00:28:31,880 --> 00:28:34,080 But I'm going to punch it really, really hard 676 00:28:34,080 --> 00:28:36,400 with anchovies to try and really lift up 677 00:28:36,400 --> 00:28:38,440 that fish flavour throughout the dish. 678 00:28:38,440 --> 00:28:40,840 Just gonna get some colour on that skin. 679 00:28:40,840 --> 00:28:42,400 Hot! 680 00:28:42,400 --> 00:28:43,880 How are you doing? Good. 681 00:28:43,880 --> 00:28:46,480 I just put it in the pan to get the skin nice and dry, 682 00:28:46,480 --> 00:28:48,480 and I did the body for longer than the tail. 683 00:28:48,480 --> 00:28:49,880 Yeah. 684 00:28:49,880 --> 00:28:51,520 Then I'm just going to finish it off in the oven. 685 00:28:51,520 --> 00:28:53,160 Well, how long are you planning to cook this for? 686 00:28:53,160 --> 00:28:55,560 Like, six minutes. Have you done this before? 687 00:28:55,560 --> 00:28:57,560 Once, and I overcooked it. 688 00:28:59,080 --> 00:29:00,560 So I don't want to do that today. 689 00:29:00,560 --> 00:29:02,160 Good luck. Yes. 690 00:29:02,160 --> 00:29:03,200 Gotta... 691 00:29:04,840 --> 00:29:06,440 She's gone. 692 00:29:06,440 --> 00:29:10,200 You've got a big fish to fry! 30 minutes to go! 693 00:29:13,720 --> 00:29:15,520 LUKE: I'm kind of just working my beurre blanc. 694 00:29:15,520 --> 00:29:18,920 I'm just getting ready to cook my fish very soon. 695 00:29:18,920 --> 00:29:21,520 I've got my chilli oil done. This could all come together. 696 00:29:21,520 --> 00:29:23,200 I just really need to be careful with cooking the fish 697 00:29:23,200 --> 00:29:24,480 so it doesn't stick, 698 00:29:24,480 --> 00:29:27,080 and that I get the skin crispy, 699 00:29:27,080 --> 00:29:29,000 but the rest of the fish is cured. 700 00:29:31,240 --> 00:29:32,720 Alyona! 701 00:29:32,720 --> 00:29:34,240 ALYONA: Hi, how are you? Tell us how you're going. 702 00:29:34,240 --> 00:29:36,040 So I made a Russian broth called 'ukha'. 703 00:29:36,040 --> 00:29:38,200 Then I'm gonna put a little bit of a shot of vodka in it 704 00:29:38,200 --> 00:29:40,640 to enhance all the aromatics and flavours. 705 00:29:40,640 --> 00:29:43,320 I, like, deliberately did the fillets 706 00:29:43,320 --> 00:29:46,680 because that was the only choice where I could get the frame. 707 00:29:46,680 --> 00:29:48,800 So I put it also in the broth to get that extra flavour. 708 00:29:48,800 --> 00:29:49,800 Got it. 709 00:29:49,800 --> 00:29:52,680 And then I'm gonna serve it as a broth 710 00:29:52,680 --> 00:29:54,400 with the pan-seared fillets. 711 00:29:54,400 --> 00:29:56,040 I'm looking forward to it. Thanks, Poh. 712 00:29:56,040 --> 00:29:58,200 EMILY: I have a lot going on. 713 00:29:58,200 --> 00:30:00,080 I have half of the fish filleted, 714 00:30:00,080 --> 00:30:01,240 ready for the hibachi. 715 00:30:01,240 --> 00:30:02,440 I've got rice going on. 716 00:30:02,440 --> 00:30:05,280 I've got a fish miso soup going on. 717 00:30:05,280 --> 00:30:07,040 I've got sashimi going on. 718 00:30:07,040 --> 00:30:10,120 Trying to get as much done as I can with 25 minutes to go. 719 00:30:15,280 --> 00:30:16,840 GRACE: A couple of these bad boys 720 00:30:16,840 --> 00:30:18,240 do not want to open. 721 00:30:18,240 --> 00:30:20,440 So I'm gonna do a butterflied flathead 722 00:30:20,440 --> 00:30:22,000 on the hibachi. 723 00:30:22,000 --> 00:30:25,680 And I'm doing a clam stock sauce 724 00:30:25,680 --> 00:30:27,920 with some fennel as well. 725 00:30:29,840 --> 00:30:30,920 OK. 726 00:30:30,920 --> 00:30:34,040 I really want this sauce to be really nice and salty. 727 00:30:34,040 --> 00:30:36,640 Like, I want it to be a little bit reminiscent 728 00:30:36,640 --> 00:30:40,360 of salty sea-watery flavour... 729 00:30:40,360 --> 00:30:44,000 Vin, have you got any vinegar? Vinegar? Yeah, white wine. 730 00:30:44,000 --> 00:30:45,600 Yeah, do you reckon I could have some? 731 00:30:45,600 --> 00:30:47,040 ..but then also 732 00:30:47,040 --> 00:30:49,240 be, like, creamy and smooth, 733 00:30:49,240 --> 00:30:52,840 but also quite fresh and buttery and silky. 734 00:30:55,240 --> 00:30:57,160 Everything's tasting good. 735 00:30:57,160 --> 00:30:59,240 I'm getting a little bit worried about time. 736 00:30:59,240 --> 00:31:00,240 Um... 737 00:31:00,240 --> 00:31:02,000 I haven't done anything with the fish. 738 00:31:02,000 --> 00:31:03,920 I want to cook it on the hibachi, 739 00:31:03,920 --> 00:31:05,880 so I just need to make sure everything is prepped 740 00:31:05,880 --> 00:31:08,720 so I can make some room to get this hibachi on my bench. 741 00:31:16,000 --> 00:31:18,600 I'm just, yeah, motoring now. 742 00:31:18,600 --> 00:31:20,200 I don't really know how I'm cooking the fish, but... 743 00:31:20,200 --> 00:31:23,000 I've got all the other components of my dish. 744 00:31:23,000 --> 00:31:26,480 Um, some coleslaw, salsa and the, um, tostadas. 745 00:31:28,200 --> 00:31:29,920 My slaw is mainly cabbage and I'm dressing it 746 00:31:29,920 --> 00:31:31,440 with a macadamia aioli. 747 00:31:31,440 --> 00:31:33,440 I've got some cumin, lemon. 748 00:31:33,440 --> 00:31:34,760 In my salsa today, 749 00:31:34,760 --> 00:31:37,280 I'm putting pineapple, chilli, 750 00:31:37,280 --> 00:31:39,880 lime, a bit of fish sauce. 751 00:31:39,880 --> 00:31:41,320 The tostadas are frying. 752 00:31:41,320 --> 00:31:43,640 I'm hoping that the flavours sort of all work together. 753 00:31:43,640 --> 00:31:46,200 I'm avoiding dealing with this fish, 754 00:31:46,200 --> 00:31:47,440 but the clock is ticking 755 00:31:47,440 --> 00:31:49,560 and I know I need to work something out quickly. 756 00:31:49,560 --> 00:31:51,160 Um... 757 00:31:53,480 --> 00:31:56,720 Chucked my whole fish in the deep fryer. 758 00:31:56,720 --> 00:31:58,800 I'm just hoping this is the right decision. 759 00:31:58,800 --> 00:32:01,480 I don't know, I've never cooked fish like this before. 760 00:32:03,080 --> 00:32:05,160 Don't flounder, focus! 761 00:32:05,160 --> 00:32:07,280 You have 15 minutes to go! 762 00:32:07,280 --> 00:32:09,000 Solid. That is solid. 763 00:32:11,960 --> 00:32:14,160 CASPER: 15 minutes left in the cook, 764 00:32:14,160 --> 00:32:16,360 and I've got my fresh sambal made 765 00:32:16,360 --> 00:32:18,400 and my sweet and sour-style sauce 766 00:32:18,400 --> 00:32:19,680 is pretty much done. 767 00:32:19,680 --> 00:32:22,000 I've got to stir the roe in at the very end. 768 00:32:22,000 --> 00:32:23,760 But I really need to get my fish cooked. 769 00:32:23,760 --> 00:32:25,360 Casper. Chef, how are you going? 770 00:32:25,360 --> 00:32:27,720 Talk to me. You'll be cooking the fish, 771 00:32:27,720 --> 00:32:30,000 two different fillets with the head and the tail on. 772 00:32:30,000 --> 00:32:31,880 Yes, that's right. Differently. 773 00:32:31,880 --> 00:32:32,920 Yeah. 774 00:32:32,920 --> 00:32:34,800 Do you think that could jeopardise 775 00:32:34,800 --> 00:32:36,960 your chance of doing one correctly? 776 00:32:36,960 --> 00:32:38,880 Um, I like to think that, 777 00:32:38,880 --> 00:32:40,760 by doing two different techniques, 778 00:32:40,760 --> 00:32:42,760 I'm sort of showing a range of styles 779 00:32:42,760 --> 00:32:44,360 that you can do with it. 780 00:32:44,360 --> 00:32:46,000 Can't wait to see it. Thank you. 781 00:32:47,720 --> 00:32:49,880 I really want to nail the cook on the fish 782 00:32:49,880 --> 00:32:52,720 two ways, to show that I do have this range of technique. 783 00:32:55,080 --> 00:32:57,080 If I don't get one of those top three dishes today, 784 00:32:57,080 --> 00:32:58,560 I'm going to be pretty disappointed. 785 00:32:58,560 --> 00:33:00,000 One of your heroes up there 786 00:33:00,000 --> 00:33:02,200 doesn't pick your food to be the best on the day, 787 00:33:02,200 --> 00:33:03,720 you're not going to be too happy. 788 00:33:05,480 --> 00:33:07,680 Just a kiss. Just a kiss. 789 00:33:10,760 --> 00:33:13,440 PETRO: All my elements are pretty much taken care of. 790 00:33:13,440 --> 00:33:15,520 The only thing I need to do is cook this fish 791 00:33:15,520 --> 00:33:18,080 and also toast off my almonds in ghee. 792 00:33:18,080 --> 00:33:19,560 Hey, Petro. Hello, how's it going? 793 00:33:19,560 --> 00:33:20,800 G'day, mate. Josh, how are you? 794 00:33:20,800 --> 00:33:22,440 Nice to meet you, mate. You too. 795 00:33:22,440 --> 00:33:25,480 We are loving the idea behind this dish. 796 00:33:25,480 --> 00:33:26,680 Oh, OK. Yeah. 797 00:33:26,680 --> 00:33:27,920 That's a good start. It seems like 798 00:33:27,920 --> 00:33:29,200 it's going to be punchy, 799 00:33:29,200 --> 00:33:30,480 there'll be some beautiful potatoes. 800 00:33:30,480 --> 00:33:33,120 What we're interested in, though - surprise, surprise - 801 00:33:33,120 --> 00:33:34,880 is the cooking of the fish. The fish! 802 00:33:34,880 --> 00:33:36,400 Yeah. Yeah! 803 00:33:36,400 --> 00:33:37,560 So, Petra, I hear there's a bit of a legend 804 00:33:37,560 --> 00:33:39,000 of your carbon trout 805 00:33:39,000 --> 00:33:40,480 that you served earlier this year. 806 00:33:40,480 --> 00:33:41,920 Yeah, it was carbon. 807 00:33:41,920 --> 00:33:44,000 You could have definitely used the trout again 808 00:33:44,000 --> 00:33:45,480 to light up the charcoal 809 00:33:45,480 --> 00:33:47,000 for the next cook. Goodness me! 810 00:33:47,000 --> 00:33:48,600 So we're grilling it on charcoal today? 811 00:33:48,600 --> 00:33:49,880 Yes. Alright. 812 00:33:49,880 --> 00:33:52,000 I just wouldn't leave your fish too late, man. 813 00:33:52,000 --> 00:33:53,160 Yeah. 814 00:33:53,160 --> 00:33:56,840 Are we putting it on ASAP? 100%. 815 00:33:56,840 --> 00:33:58,640 I feel like I've got a point to prove 816 00:33:58,640 --> 00:34:00,920 and I'm going to do my best to prove it. 817 00:34:02,200 --> 00:34:04,520 I'm at the most crucial point here. 818 00:34:06,400 --> 00:34:09,400 I really want to redeem myself quite badly here, 819 00:34:09,400 --> 00:34:11,120 but I'm just as equally nervous 820 00:34:11,120 --> 00:34:13,480 that everything could just go up in flames. 821 00:34:13,480 --> 00:34:14,680 Oh, my God. 822 00:34:20,240 --> 00:34:21,600 Oh! I'm so sorry. 823 00:34:21,600 --> 00:34:23,160 Ha-ha! I didn't see you. 824 00:34:23,160 --> 00:34:24,920 Top three is where you want to be! 825 00:34:24,920 --> 00:34:26,480 Ten minutes to go! 826 00:34:27,920 --> 00:34:29,480 Oh, my God, this is so exciting. 827 00:34:29,480 --> 00:34:31,200 GRACE: Time is flying! 828 00:34:36,800 --> 00:34:39,760 PAT: Oh, no! That was my basil. Don't want to throw that out. 829 00:34:39,760 --> 00:34:40,720 Pat, how are you? 830 00:34:40,720 --> 00:34:41,960 I'm good, thanks, Chef. How are you? 831 00:34:41,960 --> 00:34:44,000 So, tell me - technique, butterfly? 832 00:34:44,000 --> 00:34:45,639 Yes, reverse butterfly. 833 00:34:45,639 --> 00:34:47,560 I'm gonna barbecue it on the charcoal. 834 00:34:47,560 --> 00:34:50,120 I'm gonna serve it with a green Thai curry sauce. 835 00:34:50,120 --> 00:34:51,799 Nice and spicy. 836 00:34:51,799 --> 00:34:54,080 A bit creamy to help the leanness of the fish. 837 00:34:54,080 --> 00:34:56,960 Hopefully it goes along well with the charcoal flavour. 838 00:34:56,960 --> 00:34:58,280 HANNAH: My fish is curing. 839 00:34:58,280 --> 00:35:00,480 I've got the tail and the head ready to go in the roast, 840 00:35:00,480 --> 00:35:01,600 and I'm hoping to serve it 841 00:35:01,600 --> 00:35:03,880 with a little bit of yuzu creme fraiche, 842 00:35:03,880 --> 00:35:06,840 a pickled cucumber, a shoyu goma pearl 843 00:35:06,840 --> 00:35:08,840 and rice nori crisp. 844 00:35:11,880 --> 00:35:13,200 Kind of all systems go. 845 00:35:13,200 --> 00:35:14,920 I haven't really used the hibachi here 846 00:35:14,920 --> 00:35:16,360 in the MasterChef kitchen yet, 847 00:35:16,360 --> 00:35:18,800 so I'm trying to keep a very close eye 848 00:35:18,800 --> 00:35:20,960 and trying to do it as slow as possible. 849 00:35:20,960 --> 00:35:23,200 The good thing about my dish, I feel like, 850 00:35:23,200 --> 00:35:24,640 is everything kind of comes together really quick 851 00:35:24,640 --> 00:35:26,680 once you've done all the prep. OK. Chilli oil done. 852 00:35:26,680 --> 00:35:29,000 Vin, do I need to put oil on the skin? 853 00:35:29,000 --> 00:35:30,520 I put a little bit, yeah. 854 00:35:30,520 --> 00:35:33,160 What would I do without you next to me today? 855 00:35:33,160 --> 00:35:35,080 Genuinely fail. 856 00:35:35,080 --> 00:35:37,840 OK, this is nice and warm and ready. 857 00:35:39,000 --> 00:35:42,120 Ten minutes to go, I need to get this fish on. 858 00:35:42,120 --> 00:35:44,160 I'm really scared! 859 00:35:44,160 --> 00:35:46,799 But I'm doing the flathead on the hibachi. 860 00:35:46,799 --> 00:35:49,399 Flathead has quite thick skin. 861 00:35:49,399 --> 00:35:52,039 If you go too high on the heat, 862 00:35:52,039 --> 00:35:54,959 the skin will burn before it cooks. 863 00:35:54,959 --> 00:35:58,479 So I'm going for like a medium to high sort of heat. 864 00:35:58,479 --> 00:36:00,319 And I'm actually moving it around quite a lot 865 00:36:00,319 --> 00:36:03,479 to ensure that it has a really nice even cook 866 00:36:03,479 --> 00:36:05,279 across the whole fish. 867 00:36:05,279 --> 00:36:08,839 I'm really scared, to be honest, 868 00:36:08,839 --> 00:36:11,439 'cause I really don't want to fail. 869 00:36:11,439 --> 00:36:15,039 This dish is a fish with a sauce with some garnishes. 870 00:36:15,039 --> 00:36:18,079 If this fish isn't cooked perfectly, 871 00:36:18,079 --> 00:36:19,799 I've completely stuffed the whole thing up. 872 00:36:21,199 --> 00:36:24,519 Oh, my God, this is so scary. Time to reel it in. 873 00:36:24,519 --> 00:36:26,599 Five minutes to go. Come on. 874 00:36:28,399 --> 00:36:30,559 Yummy! Not bad! 875 00:36:30,559 --> 00:36:33,239 This curry sauce is tasting good, actually. 876 00:36:33,239 --> 00:36:34,279 So next thing I have to focus on 877 00:36:34,279 --> 00:36:36,879 is making a batter for the fish and deep-frying the fish. 878 00:36:36,879 --> 00:36:39,239 Yeah, I only wanted a very light batter on it 879 00:36:39,239 --> 00:36:41,599 just to give it, like, a bit of crunch. 880 00:36:41,599 --> 00:36:42,839 Hope it works. 881 00:36:42,839 --> 00:36:43,919 SOFIA: Three minutes to go! 882 00:36:46,039 --> 00:36:47,959 Argh! 883 00:36:53,239 --> 00:36:55,319 Done! Blowtorch! 884 00:36:55,319 --> 00:36:57,159 I'm really happy. It looks like a whole fish. 885 00:36:57,159 --> 00:36:59,439 You'd have no idea that I've opened it up, 886 00:36:59,439 --> 00:37:00,919 stuffed it, closed it back up and roasted it. 887 00:37:00,919 --> 00:37:03,359 I'm just going to make a stock, a little jus. 888 00:37:03,359 --> 00:37:05,200 I've roasted a bunch of vegetables down. 889 00:37:05,200 --> 00:37:07,399 I'm deglazing with a bit of white wine, 890 00:37:07,399 --> 00:37:09,639 a bit of stock from the pantry. 891 00:37:11,239 --> 00:37:13,079 I'm adding Shiro Dashi, 892 00:37:13,079 --> 00:37:15,279 which is this beautiful Japanese condiment 893 00:37:15,279 --> 00:37:19,399 that has, like, smoky bonito-ey fishy, umami. 894 00:37:19,399 --> 00:37:21,639 And I'm hitting it with a little bit of butter 895 00:37:21,639 --> 00:37:23,759 just to make it beautiful and glossy at the end. 896 00:37:23,759 --> 00:37:25,279 Yum. 897 00:37:27,679 --> 00:37:29,999 I am caressing this flathead. 898 00:37:29,999 --> 00:37:33,319 I am really making sure 899 00:37:33,319 --> 00:37:36,879 that this cooks perfectly. 900 00:37:36,879 --> 00:37:39,279 And I'll be pairing it with all this stuff 901 00:37:39,279 --> 00:37:41,999 that's really going to complement the fish. 902 00:37:41,999 --> 00:37:45,439 A herb dressing, roasted tomatoes in butter, 903 00:37:45,439 --> 00:37:46,719 boiled Kipfler potatoes, 904 00:37:46,719 --> 00:37:49,119 and then I'll be topping everything 905 00:37:49,119 --> 00:37:51,359 with some ghee-toasted almonds. 906 00:37:51,359 --> 00:37:52,919 I know that my flavours are there. 907 00:37:52,919 --> 00:37:55,799 I just hope that fish is cooked absolutely perfectly. 908 00:37:55,799 --> 00:37:58,719 Get your fish on the dish! One minute to go. 909 00:37:58,719 --> 00:38:00,639 Oh, my God. 910 00:38:03,039 --> 00:38:04,079 OK, here we go. 911 00:38:05,439 --> 00:38:07,519 Alright, come on. Ho-ho! 912 00:38:07,519 --> 00:38:10,599 Really happy the fish is cooked perfectly. 913 00:38:10,599 --> 00:38:13,039 Hopefully it delivers for the judges. 914 00:38:14,479 --> 00:38:16,199 I'm really happy with the cook on both of them. 915 00:38:16,199 --> 00:38:17,999 The fried one is really nice and crispy. 916 00:38:17,999 --> 00:38:19,279 You've got the frills that I wanted, 917 00:38:19,279 --> 00:38:20,959 and then I got a really nice crispy skin 918 00:38:20,959 --> 00:38:21,999 on my hibachi one. 919 00:38:21,999 --> 00:38:25,039 The final thing I need to do is mix my roe 920 00:38:25,039 --> 00:38:27,719 into my sweet-and-sour-style sauce. 921 00:38:27,719 --> 00:38:31,319 God, my heart rate! Full on! 922 00:38:31,319 --> 00:38:32,839 It's really down to the wire, 923 00:38:32,839 --> 00:38:34,479 but it looks so beautiful. 924 00:38:34,479 --> 00:38:36,479 I'm so happy with the plate that I chose. 925 00:38:36,479 --> 00:38:39,879 I'm happy with the way that my fish looks. 926 00:38:39,879 --> 00:38:41,159 Oh, my God! 927 00:38:41,159 --> 00:38:45,799 I would be so proud if Josh loved my food. 928 00:38:45,799 --> 00:38:48,599 We want something off the hook in ten... 929 00:38:48,599 --> 00:38:52,639 JUDGES: Nine, eight, seven, 930 00:38:52,639 --> 00:38:57,159 six, five, four, three, 931 00:38:57,159 --> 00:39:00,319 two, one! 932 00:39:00,319 --> 00:39:01,959 That's it, everybody. 933 00:39:03,959 --> 00:39:06,719 Great work. Oh, my God, you're so sweaty. 934 00:39:06,719 --> 00:39:09,159 Down to the wire. Look at this. 935 00:39:09,159 --> 00:39:11,479 You can't see it. Oh, it is wet! 936 00:39:11,479 --> 00:39:13,639 That's called hard work, mate. That's called hard work. 937 00:39:13,639 --> 00:39:15,079 I'm feeling pretty good. 938 00:39:15,079 --> 00:39:16,919 I had a couple of time issues there 939 00:39:16,919 --> 00:39:18,240 and I was a bit, a bit pressed 940 00:39:18,240 --> 00:39:20,240 with the, um, the filleting of the fish. 941 00:39:20,240 --> 00:39:23,040 But, yeah, like, I had a vision. 942 00:39:23,040 --> 00:39:25,040 And it's on the plate now and I'm pretty happy with it. 943 00:39:25,040 --> 00:39:27,000 I'm hoping for top three today. 944 00:39:27,000 --> 00:39:30,960 I didn't burn my fish, which is a big bonus. 945 00:39:30,960 --> 00:39:33,800 So hopefully I've got a bit of redemption today. 946 00:39:38,080 --> 00:39:40,040 The fish master, Josh Niland, 947 00:39:40,040 --> 00:39:43,280 set you a flathead butchery challenge. 948 00:39:43,280 --> 00:39:45,360 Let's see how you went. 949 00:39:45,360 --> 00:39:47,200 The dish we'd like to taste belongs to... 950 00:39:49,120 --> 00:39:50,600 ..Grace. 951 00:39:53,160 --> 00:39:55,560 I've definitely been through a real journey 952 00:39:55,560 --> 00:39:57,280 to land this dish in front of me, 953 00:39:57,280 --> 00:39:59,320 and I think some good feedback from Josh 954 00:39:59,320 --> 00:40:01,640 would be a really amazing source of, like, 955 00:40:01,640 --> 00:40:04,440 validation and inspiration to keep pushing. 956 00:40:04,440 --> 00:40:07,320 JEAN-CHRISTOPHE: Ohhhh. 957 00:40:10,120 --> 00:40:13,280 Grace, I'm just gonna say it. That looks unreal. 958 00:40:13,280 --> 00:40:15,400 Far cry from a sausage. Yeah. 959 00:40:15,400 --> 00:40:16,400 What is it? 960 00:40:16,400 --> 00:40:19,760 I did a reverse butterflied flathead 961 00:40:19,760 --> 00:40:22,320 on the hibachi with some clams. 962 00:40:22,320 --> 00:40:24,880 I made a clam sauce. 963 00:40:24,880 --> 00:40:26,520 And then there's some fried saltbush, 964 00:40:26,520 --> 00:40:29,360 some caper berries, and some tarragon. 965 00:40:29,360 --> 00:40:30,360 Let's eat it, shall we? 966 00:40:50,680 --> 00:40:53,880 Grace, there is some stunning cooking going on here. 967 00:40:53,880 --> 00:40:57,480 Firstly, the fish. It was cooked so beautifully 968 00:40:57,480 --> 00:40:59,200 and then everything else was there 969 00:40:59,200 --> 00:41:00,800 to support the beautiful fish. 970 00:41:00,800 --> 00:41:03,120 Today's challenge. It was to choose 971 00:41:03,120 --> 00:41:07,200 one of Josh's techniques and make that the centrepiece. 972 00:41:07,200 --> 00:41:09,560 And, oh, my gosh, that is exactly what you've done. 973 00:41:10,560 --> 00:41:13,800 You couldn't be anywhere else but Melbourne. 974 00:41:13,800 --> 00:41:16,120 Eating something in Australia. 975 00:41:16,120 --> 00:41:18,600 It's identifiably our own plate of food 976 00:41:18,600 --> 00:41:21,520 and I think that's a wonderful measure of a dish. 977 00:41:21,520 --> 00:41:24,600 So, it was brilliant. Thank you so much. 978 00:41:24,600 --> 00:41:26,280 POH: Grace, you focused on all the right things. 979 00:41:26,280 --> 00:41:27,640 You celebrated the technique 980 00:41:27,640 --> 00:41:29,960 and these clams were cooked so beautifully, 981 00:41:29,960 --> 00:41:31,520 so succulent and sweet. 982 00:41:31,520 --> 00:41:32,600 Well done. 983 00:41:32,600 --> 00:41:34,240 GRACE: Thank you. 984 00:41:34,240 --> 00:41:35,600 It's fantastic. 985 00:41:37,600 --> 00:41:40,480 Job done, well done. Thank you so much. Thank you. 986 00:41:47,240 --> 00:41:48,920 Next up, Annabel. 987 00:41:52,520 --> 00:41:54,800 I'm so happy with how it looks. 988 00:41:54,800 --> 00:41:56,920 I just don't know how it's cooked. 989 00:41:58,920 --> 00:42:01,400 I haven't actually tasted it all together 990 00:42:01,400 --> 00:42:03,320 because I had to serve the fish whole. 991 00:42:03,320 --> 00:42:05,400 (GASPS) 992 00:42:05,400 --> 00:42:08,400 I'm just hoping that that fish is perfectly cooked 993 00:42:08,400 --> 00:42:11,240 and that it doesn't fall apart as soon as they cut into it. 994 00:42:11,240 --> 00:42:13,080 POH: Wow! 995 00:42:13,080 --> 00:42:14,960 Wow. 996 00:42:25,160 --> 00:42:27,040 Annabel, what have we here? 997 00:42:27,040 --> 00:42:29,480 I have done a reverse butterflied 998 00:42:29,480 --> 00:42:34,120 stuffed roasted flathead and a fish jus. 999 00:42:34,120 --> 00:42:36,800 You really went all out. How do you think it's cooked, 1000 00:42:36,800 --> 00:42:37,840 if you had to guess? 1001 00:42:39,400 --> 00:42:41,560 I'm not gonna lie. I did a temp check on it, 1002 00:42:41,560 --> 00:42:43,160 and I was like, I actually don't even know 1003 00:42:43,160 --> 00:42:44,640 what a whole fish is meant to be. 1004 00:42:44,640 --> 00:42:47,160 (LAUGHTER) 1005 00:42:47,160 --> 00:42:48,680 OK. Would you like us to find out 1006 00:42:48,680 --> 00:42:50,680 how it's cooked, Annabel? 1007 00:43:30,360 --> 00:43:31,360 I don't know. I feel like 1008 00:43:31,360 --> 00:43:33,360 I could say quite a few things... 1009 00:43:34,720 --> 00:43:37,320 ..but I think I'll just give you a high five. 1010 00:43:37,320 --> 00:43:39,080 Yay! 1011 00:43:40,280 --> 00:43:41,480 Amazing. 1012 00:43:45,120 --> 00:43:48,240 People looking at this at home need to understand 1013 00:43:48,240 --> 00:43:50,720 how extremely difficult this is technically. 1014 00:43:50,720 --> 00:43:53,240 The most difficult thing I've always found about this 1015 00:43:53,240 --> 00:43:55,520 is taking the string off post-cook 1016 00:43:55,520 --> 00:43:58,120 and not removing any of the skin. 1017 00:43:58,120 --> 00:43:59,520 There's no imperfections. 1018 00:43:59,520 --> 00:44:02,080 Everything's got their intentional bands 1019 00:44:02,080 --> 00:44:05,480 that I could then cut five really uniform slices from. 1020 00:44:05,480 --> 00:44:07,400 I hope everybody appreciates 1021 00:44:07,400 --> 00:44:11,400 just how remarkable that was. So, well done. 1022 00:44:11,400 --> 00:44:15,560 It's just unbelievable what you've achieved. 1023 00:44:15,560 --> 00:44:17,440 What is amazing is, 1024 00:44:17,440 --> 00:44:20,440 is there is no eggwhite in your stuffing, no combiner. 1025 00:44:20,440 --> 00:44:23,760 And it's nice and tight and very delicious. 1026 00:44:23,760 --> 00:44:26,160 It's just incredible. 1027 00:44:26,160 --> 00:44:29,200 That sauce. It is drinkable stuff. 1028 00:44:29,200 --> 00:44:32,800 It's like somebody's made a roast chicken gravy 1029 00:44:32,800 --> 00:44:35,400 and hidden some anchovy or some umami in there 1030 00:44:35,400 --> 00:44:37,200 to just make it even better. 1031 00:44:37,200 --> 00:44:40,440 I would have that on absolutely any protein. 1032 00:44:40,440 --> 00:44:41,880 Top class. Well done. 1033 00:44:41,880 --> 00:44:44,200 ANNABEL: Thank you. Thanks, guys. 1034 00:44:44,200 --> 00:44:46,040 This day and this cook and this feedback 1035 00:44:46,040 --> 00:44:47,480 in the MasterChef kitchen 1036 00:44:47,480 --> 00:44:50,480 is something that I am going to hold very, very closely 1037 00:44:50,480 --> 00:44:51,640 for the rest of my life. 1038 00:44:51,640 --> 00:44:53,120 Well done, Annabel! 1039 00:44:53,120 --> 00:44:54,680 Best day of my life! 1040 00:44:54,680 --> 00:44:56,560 There's no way I would have been able to do this 1041 00:44:56,560 --> 00:44:58,200 at the start of this competition. 1042 00:44:58,200 --> 00:44:59,800 So I think this is a real moment 1043 00:44:59,800 --> 00:45:01,640 where I'm able to sort of look back 1044 00:45:01,640 --> 00:45:03,640 and really reflect on my progress, 1045 00:45:03,640 --> 00:45:05,880 and that's a really nice feeling. 1046 00:45:05,880 --> 00:45:08,040 Next dish we'd love to taste is Emily. 1047 00:45:09,840 --> 00:45:14,200 This is Kochi teishoku. I did the head-to-tail fillet. 1048 00:45:14,200 --> 00:45:16,560 I did a hibachi grill for one piece, 1049 00:45:16,560 --> 00:45:21,320 and I used the other side of the fillet to make a miso soup. 1050 00:45:21,320 --> 00:45:22,960 And then I did a sashimi. 1051 00:45:22,960 --> 00:45:25,200 Raw rock flathead. 1052 00:45:25,200 --> 00:45:27,160 It's wonderful. The way you've sliced it 1053 00:45:27,160 --> 00:45:29,880 shows off the texture of the fish, the little soup, 1054 00:45:29,880 --> 00:45:33,120 you get that lovely toasted flathead note throughout, 1055 00:45:33,120 --> 00:45:34,640 which is very delicious. 1056 00:45:34,640 --> 00:45:35,960 Pat! 1057 00:45:37,320 --> 00:45:39,960 I've reverse butterflied and barbecued the flattie 1058 00:45:39,960 --> 00:45:42,920 and then served it with a green Thai curry sauce. 1059 00:45:42,920 --> 00:45:44,120 JEAN-CHRISTOPHE: Oh, look at that. 1060 00:45:44,120 --> 00:45:45,839 SOFIA: That looks amazing. 1061 00:45:46,959 --> 00:45:49,599 The delivery of your sauce is unbelievable. 1062 00:45:49,599 --> 00:45:53,519 You know, all the accompaniment is just generally superb. 1063 00:45:53,519 --> 00:45:54,799 Hannah. 1064 00:45:56,120 --> 00:45:59,440 I've made you hot and cold flathead. 1065 00:45:59,440 --> 00:46:03,240 I made a yuzu creme, a shoyu goma pearl, 1066 00:46:03,240 --> 00:46:05,160 a pickled cucumber 1067 00:46:05,160 --> 00:46:06,800 and served it with rice crackers, 1068 00:46:06,800 --> 00:46:08,400 fish skin and nori salt. 1069 00:46:09,840 --> 00:46:12,400 To me, the flavour that you're left with 1070 00:46:12,400 --> 00:46:14,880 is the most pleasant thing about the whole experience. 1071 00:46:14,880 --> 00:46:16,200 That beautiful yuzu, 1072 00:46:16,200 --> 00:46:18,640 the fattiness from the creme fraiche 1073 00:46:18,640 --> 00:46:20,520 and the quality of the fish. 1074 00:46:20,520 --> 00:46:22,160 It is a really enjoyable experience. 1075 00:46:22,160 --> 00:46:24,080 Thank you. 1076 00:46:24,080 --> 00:46:25,880 Next up, Bella. 1077 00:46:30,000 --> 00:46:31,600 I don't think I knew what I wanted 1078 00:46:31,600 --> 00:46:33,480 to present to the judges today. 1079 00:46:33,480 --> 00:46:35,520 I'm just happy that they get to eat a dish. 1080 00:46:37,920 --> 00:46:40,600 The fish has been filleted right to fit the brief. 1081 00:46:40,600 --> 00:46:41,880 So that's a big win for me. 1082 00:46:41,880 --> 00:46:45,120 But I just hope that it's cooked through. 1083 00:46:47,960 --> 00:46:49,920 Bella, what have you made? 1084 00:46:49,920 --> 00:46:53,040 I've made you fish tostadas with coleslaw, 1085 00:46:53,040 --> 00:46:55,520 a pineapple salsa and a macadamia aioli. 1086 00:46:55,520 --> 00:46:56,600 And you did the fillet 1087 00:46:56,600 --> 00:46:58,400 leaving the head and the tail on. 1088 00:46:58,400 --> 00:46:59,680 Yeah. That's right. 1089 00:47:26,920 --> 00:47:29,200 Bella, it's really bloody tasty. 1090 00:47:30,760 --> 00:47:32,840 The cook on the fish is delicious, flaky, 1091 00:47:32,840 --> 00:47:35,680 and firm enough to hold for a dish like this as well. 1092 00:47:35,680 --> 00:47:38,280 You've got this lovely kind of roasty flavour 1093 00:47:38,280 --> 00:47:39,480 in your tostadas. 1094 00:47:39,480 --> 00:47:43,280 Beautiful, beautiful, sweet, sweet pineapple. 1095 00:47:43,280 --> 00:47:45,480 And then your slaw. It's got the right amount of acid. 1096 00:47:45,480 --> 00:47:47,240 Right amount of salt. 1097 00:47:47,240 --> 00:47:51,480 I think I was ready to be underwhelmed and then I ate it. 1098 00:47:51,480 --> 00:47:54,840 And it's delicious. Like, it's really tasty. 1099 00:47:54,840 --> 00:47:56,480 The salsa was delicious. 1100 00:47:56,480 --> 00:47:58,680 And I think that and the flathead alone 1101 00:47:58,680 --> 00:48:00,880 without anything else was fantastic. 1102 00:48:01,960 --> 00:48:04,200 POH: Make sure you have faith in your ability 1103 00:48:04,200 --> 00:48:06,560 and remember that you understand flavour. 1104 00:48:06,560 --> 00:48:08,680 And you've got a really great palate. 1105 00:48:08,680 --> 00:48:10,240 Thank you. Thanks, Bella. 1106 00:48:10,240 --> 00:48:11,959 JEAN-CHRISTOPHE: Thank you. Well done! 1107 00:48:15,079 --> 00:48:16,839 Next one, Casper. 1108 00:48:19,839 --> 00:48:23,160 When you're serving your food to, like, one of your heroes, 1109 00:48:23,160 --> 00:48:24,680 there is a little bit more pressure 1110 00:48:24,680 --> 00:48:27,560 because you get, like, one shot to really impress this person. 1111 00:48:29,520 --> 00:48:31,400 So, hopefully Josh loves my dish. 1112 00:48:32,760 --> 00:48:34,760 Then I have that chance at immunity. 1113 00:48:34,760 --> 00:48:36,360 Casper, what have you made? 1114 00:48:36,360 --> 00:48:38,200 Um, I've done the flathead two ways, 1115 00:48:38,200 --> 00:48:41,240 so I did the head-on tail-on fillets. 1116 00:48:41,240 --> 00:48:44,640 I've done one deep-fried, more like Indonesian style. 1117 00:48:44,640 --> 00:48:46,120 So I've got a sambal on the side. 1118 00:48:46,120 --> 00:48:48,600 And then the second one, I've done on the hibachi 1119 00:48:48,600 --> 00:48:51,400 and I've used a bit of the sambal as well 1120 00:48:51,400 --> 00:48:55,560 to make an Indonesia-like sweet-and-sour soup. 1121 00:48:55,560 --> 00:48:59,680 Two sauces, two cooking techniques... 1122 00:49:00,680 --> 00:49:02,360 ..and double the risk. 1123 00:49:03,600 --> 00:49:04,600 Yes. 1124 00:49:20,960 --> 00:49:23,040 We are going to taste it, yeah? Good luck. 1125 00:49:25,759 --> 00:49:28,080 Interesting. Oh, I can smell the blatjang. 1126 00:49:30,400 --> 00:49:31,600 Crispy. 1127 00:49:56,880 --> 00:49:59,160 Casper, mon ami! 1128 00:50:00,640 --> 00:50:02,440 It's very well done. Thank you, chef. 1129 00:50:03,840 --> 00:50:08,200 The complete package is so inviting, a pleasure. 1130 00:50:08,200 --> 00:50:10,320 It's true, it's like a masterpiece 1131 00:50:10,320 --> 00:50:11,640 in two different ways. 1132 00:50:11,640 --> 00:50:16,360 And your sauces are the stamp - bang, bang! 1133 00:50:16,360 --> 00:50:17,960 When I think about that dish, 1134 00:50:17,960 --> 00:50:20,760 obviously I love the crispy one, like, with the sambar. 1135 00:50:20,760 --> 00:50:22,360 I think that's delicious. 1136 00:50:22,360 --> 00:50:24,880 Probably even better than the grilled. 1137 00:50:24,880 --> 00:50:27,280 I almost see the sambal and the method of cookery 1138 00:50:27,280 --> 00:50:28,520 that you've done there 1139 00:50:28,520 --> 00:50:31,640 as a way of making lesser-known species - 1140 00:50:31,640 --> 00:50:34,360 they're a little bit cheaper and pushed aside - 1141 00:50:34,360 --> 00:50:37,760 as a way of elevating them into the spotlight. 1142 00:50:37,760 --> 00:50:39,920 Do that same process, serve it with the sambar. 1143 00:50:39,920 --> 00:50:41,440 It'll be a hit. Yeah. 1144 00:50:41,440 --> 00:50:42,760 Really good. 1145 00:50:42,760 --> 00:50:44,400 POH: It's just so delicious. 1146 00:50:44,400 --> 00:50:46,400 And I love that sort of yin-yang plating 1147 00:50:46,400 --> 00:50:48,560 on the asymmetrical plate. 1148 00:50:48,560 --> 00:50:51,440 And very clever decision to not bother with rice 1149 00:50:51,440 --> 00:50:53,560 because you've been able to focus on 1150 00:50:53,560 --> 00:50:56,720 really beautiful filleting and cooking of the dish. 1151 00:50:56,720 --> 00:50:59,839 And then you kind of, uh, repurposed your sauce twice. 1152 00:50:59,839 --> 00:51:02,160 It actually gives people two textures 1153 00:51:02,160 --> 00:51:04,160 and two versions of the sauce. 1154 00:51:04,160 --> 00:51:06,600 Very, very clever. Good stuff, mate. 1155 00:51:06,600 --> 00:51:08,000 Thank you. 1156 00:51:11,280 --> 00:51:14,640 Thanks, mate. He's back. 1157 00:51:14,640 --> 00:51:16,520 The kid's back. 1158 00:51:16,520 --> 00:51:17,960 JEAN-CHRISTOPHE: Next up, Aaron. 1159 00:51:19,240 --> 00:51:21,480 There's been some phenomenal dishes today 1160 00:51:21,480 --> 00:51:24,040 and everyone's vying for that top three spot. 1161 00:51:24,040 --> 00:51:26,680 I'm the only one who's done the butterfly technique today. 1162 00:51:26,680 --> 00:51:29,360 I'm really hoping I've done it well. 1163 00:51:29,360 --> 00:51:32,000 I really want to put myself in the position 1164 00:51:32,000 --> 00:51:34,720 to be in the top three and be safe from elimination. 1165 00:51:41,279 --> 00:51:43,560 Aaron, tell us, what have you made? 1166 00:51:43,560 --> 00:51:47,880 I've made a battered flathead with a curry sauce. 1167 00:51:52,600 --> 00:51:54,440 Mm. Wow. 1168 00:51:54,440 --> 00:51:55,680 Smells amazing. 1169 00:52:02,080 --> 00:52:03,120 Thank you. 1170 00:52:38,400 --> 00:52:40,160 I won't take any risk. 1171 00:52:41,880 --> 00:52:42,880 Aaron... 1172 00:52:44,960 --> 00:52:47,200 (SIGHS) 1173 00:52:47,200 --> 00:52:50,200 There are pin bones left. 1174 00:52:50,200 --> 00:52:52,960 It's a shame because you were that close. 1175 00:52:54,520 --> 00:52:58,800 I absolutely love your sauce. I love your presentation. 1176 00:52:58,800 --> 00:53:01,480 It would have been the most smashing dish today. 1177 00:53:03,160 --> 00:53:05,640 Yeah. Unfortunately, it's just a mouthful of pin bones. 1178 00:53:05,640 --> 00:53:09,120 And if you ever do that in a restaurant 1179 00:53:09,120 --> 00:53:12,520 and you give somebody one and then maybe two, 1180 00:53:12,520 --> 00:53:14,040 you've lost them. Yeah. 1181 00:53:14,040 --> 00:53:16,320 Like, the trust is gone. 1182 00:53:16,320 --> 00:53:18,640 Mate, nice work on, you know, going all out 1183 00:53:18,640 --> 00:53:20,320 and butterflying the flathead. 1184 00:53:20,320 --> 00:53:22,080 So I just love that you're like, 1185 00:53:22,080 --> 00:53:23,880 "Get me the challenge, I am ready." 1186 00:53:23,880 --> 00:53:26,400 You've just also got to be extra careful, that's all. 1187 00:53:26,400 --> 00:53:29,600 And next time, I guarantee there's not a bone in sight. 1188 00:53:29,600 --> 00:53:31,440 Thank you. 1189 00:53:36,480 --> 00:53:37,760 Vinnie. 1190 00:53:39,600 --> 00:53:42,080 I did a barbecue flattie 1191 00:53:42,080 --> 00:53:44,320 with a bean puree and a herb salad. 1192 00:53:45,760 --> 00:53:47,640 Vinnie, when it arrived, I was like, "Oh, my God, 1193 00:53:47,640 --> 00:53:49,440 "there is a real forest of herbs on there." 1194 00:53:49,440 --> 00:53:51,920 But I love that it was actually hiding 1195 00:53:51,920 --> 00:53:53,520 all this little surprise on the bottom, 1196 00:53:53,520 --> 00:53:54,880 which was that bean puree. 1197 00:53:54,880 --> 00:53:57,120 It acted like a sauce. 1198 00:53:57,120 --> 00:53:59,040 My piece of fish was over, 1199 00:53:59,040 --> 00:54:01,520 but I would not be upset about this dish at all. 1200 00:54:01,520 --> 00:54:03,080 Thank you. Yeah. 1201 00:54:03,080 --> 00:54:04,480 Luke. 1202 00:54:05,800 --> 00:54:09,840 Made a crispy cured flathead with a miso beurre blanc 1203 00:54:09,840 --> 00:54:11,560 and a chilli oil. 1204 00:54:11,560 --> 00:54:14,600 The technique of curing and then torching. 1205 00:54:14,600 --> 00:54:16,120 It's normally done with, like, 1206 00:54:16,120 --> 00:54:17,880 something a little bit more oily, 1207 00:54:17,880 --> 00:54:19,920 like a mackerel or a bonito. 1208 00:54:19,920 --> 00:54:23,680 I wouldn't say it works as well with flathead. 1209 00:54:23,680 --> 00:54:25,360 Alyona, you're next. 1210 00:54:27,960 --> 00:54:30,240 Pan-seared fillets of flathead. 1211 00:54:30,240 --> 00:54:33,440 There's broth that's inspired by this Russian soup 1212 00:54:33,440 --> 00:54:34,560 and some dill oil. 1213 00:54:34,560 --> 00:54:35,720 I really enjoyed it. 1214 00:54:35,720 --> 00:54:36,920 All the aniseed notes 1215 00:54:36,920 --> 00:54:39,680 and all that lovely toasty flathead skin. 1216 00:54:39,680 --> 00:54:42,160 The broth, super impressed with. 1217 00:54:42,160 --> 00:54:44,320 If anything, it'd be wonderful to have a lot more of it. 1218 00:54:45,800 --> 00:54:49,440 Next dish we'd like to taste is Petro's. 1219 00:54:49,440 --> 00:54:50,880 Go, Petro! 1220 00:54:58,240 --> 00:55:00,400 Oh. Look at that. 1221 00:55:02,000 --> 00:55:04,360 If I fail with this fish 1222 00:55:04,360 --> 00:55:07,480 in front of Josh Niland today, 1223 00:55:07,480 --> 00:55:09,520 I may as well hang up the boot. 1224 00:55:18,280 --> 00:55:19,680 Look at that! 1225 00:55:21,360 --> 00:55:23,920 Petro, tell us what you made us. 1226 00:55:23,920 --> 00:55:28,320 I've made a reverse butterfly charcoal flathead 1227 00:55:28,320 --> 00:55:30,240 with a herb dressing, 1228 00:55:30,240 --> 00:55:33,120 boiled Kipfler potatoes, roasted cherry tomatoes, 1229 00:55:33,120 --> 00:55:37,280 and toasted flaked almonds in ghee on top. 1230 00:55:37,280 --> 00:55:39,040 Now, this is a little bit of a redemption... 1231 00:55:39,040 --> 00:55:40,840 Oh, God, yeah. ..grill. 1232 00:55:40,840 --> 00:55:45,720 Last time we saw a butterfly fish on a hibachi from you, 1233 00:55:45,720 --> 00:55:49,280 it was kind of cremated. Yeah. 1234 00:55:49,280 --> 00:55:51,840 So let's hope this is perfectly cooked. 1235 00:56:00,200 --> 00:56:01,600 Let's go, Petro. 1236 00:56:01,600 --> 00:56:03,200 (EXHALES) 1237 00:56:31,080 --> 00:56:33,000 Mate, I'm calling it now. That's dish of the day. 1238 00:56:33,000 --> 00:56:34,600 Oh, my God! 1239 00:56:36,000 --> 00:56:37,560 Far out! 1240 00:56:38,720 --> 00:56:40,320 Thank you. Well done. 1241 00:56:40,320 --> 00:56:41,440 Thank you so much. 1242 00:56:43,960 --> 00:56:46,440 The flavours aside, I think what I enjoyed most about 1243 00:56:46,440 --> 00:56:49,480 that whole thing was how you gave yourself 1244 00:56:49,480 --> 00:56:53,520 a solid 15 minutes to tend to the flathead, 1245 00:56:53,520 --> 00:56:56,720 because you'd managed to get so organised on everything else. 1246 00:56:56,720 --> 00:56:59,800 You prioritised those moments that are important, 1247 00:56:59,800 --> 00:57:01,680 and to you, the most important part 1248 00:57:01,680 --> 00:57:04,240 of that whole dish was the fish. 1249 00:57:04,240 --> 00:57:06,600 POH: Eating all of your elements together 1250 00:57:06,600 --> 00:57:09,240 is just the most perfect mouthful, 1251 00:57:09,240 --> 00:57:12,520 and I'm just so happy you picked a lot of sides 1252 00:57:12,520 --> 00:57:15,000 that you're familiar with so you could focus on the fish. 1253 00:57:15,000 --> 00:57:17,120 For me, that's also my dish of the day. 1254 00:57:17,120 --> 00:57:19,960 Oh, jeez. Thank you so much, Poh. 1255 00:57:19,960 --> 00:57:21,720 SOFIA: What I love about it is 1256 00:57:21,720 --> 00:57:24,040 the way you inject so much flavour and texture 1257 00:57:24,040 --> 00:57:25,760 that complements the flathead, 1258 00:57:25,760 --> 00:57:28,600 the briny salty little bits of green olive 1259 00:57:28,600 --> 00:57:30,080 and the capers in there, 1260 00:57:30,080 --> 00:57:32,320 and the crunch of those fatty nuts. 1261 00:57:32,320 --> 00:57:34,600 You've just jammed so much 1262 00:57:34,600 --> 00:57:37,360 into a couple of simple sauces, 1263 00:57:37,360 --> 00:57:39,600 but you've still let the fish sing. 1264 00:57:39,600 --> 00:57:41,920 Your weapon is flavour. Like, you do it so well. 1265 00:57:41,920 --> 00:57:45,360 You, like, find every nook and cranny of a dish 1266 00:57:45,360 --> 00:57:47,760 and you go, "I've got another chance there. 1267 00:57:47,760 --> 00:57:49,120 "I'm gonna whack some in." 1268 00:57:49,120 --> 00:57:51,840 You are absolutely going places in this competition 1269 00:57:51,840 --> 00:57:53,880 if you continue to cook food like that. 1270 00:57:53,880 --> 00:57:57,840 This is exemplary. So, thank you and well done. 1271 00:57:57,840 --> 00:57:59,640 Well done, mate. Thank you so much, guys. 1272 00:57:59,640 --> 00:58:00,920 Thank you. 1273 00:58:02,440 --> 00:58:03,720 Oh, my God! 1274 00:58:05,280 --> 00:58:07,160 Well done. Thank you. 1275 00:58:14,640 --> 00:58:15,720 I can't remember a season 1276 00:58:15,720 --> 00:58:18,080 where I've come in and seen the technique 1277 00:58:18,080 --> 00:58:21,680 and the skills and the standards just so high. 1278 00:58:21,680 --> 00:58:22,920 Judges, if you're happy, 1279 00:58:22,920 --> 00:58:24,640 I'm going to probably go out the back with them 1280 00:58:24,640 --> 00:58:26,480 and I'll flick out a few business cards later. 1281 00:58:27,920 --> 00:58:29,000 Please! 1282 00:58:30,320 --> 00:58:33,240 Put your hands together for chef Josh Niland. 1283 00:58:38,080 --> 00:58:40,920 Whoever cooked one of the top three dishes 1284 00:58:40,920 --> 00:58:44,160 will be safe from tomorrow's all-in elimination. 1285 00:58:44,160 --> 00:58:49,000 That is huge - considering where we are in the competition. 1286 00:58:50,560 --> 00:58:53,720 The first dish was a perfectly cooked 1287 00:58:53,720 --> 00:58:55,920 reverse butterflied flathead. 1288 00:58:55,920 --> 00:58:57,840 Petro, well done, mate! 1289 00:59:03,680 --> 00:59:07,600 The next dish nailed a difficult technique... 1290 00:59:09,240 --> 00:59:12,800 ..a stuffed trussed roasted flathead. 1291 00:59:12,800 --> 00:59:14,840 Good job, Annabel! 1292 00:59:22,080 --> 00:59:24,640 So now to the elusive third spot. 1293 00:59:26,720 --> 00:59:30,960 This person did double the work, 1294 00:59:30,960 --> 00:59:33,680 took twice the risk, and it paid off. 1295 00:59:35,160 --> 00:59:36,800 That was clever cooking, Casper! 1296 00:59:41,400 --> 00:59:45,000 Petro, Annabel, Casper, 1297 00:59:45,000 --> 00:59:46,600 you three did us and Josh proud. 1298 00:59:47,800 --> 00:59:51,000 And you're all safe from tomorrow's elimination. 1299 00:59:52,080 --> 00:59:55,040 The rest of you will be fighting to stay in the competition. 1300 00:59:56,360 --> 00:59:58,600 If you want to make that top ten... 1301 00:59:59,720 --> 01:00:02,920 ..come back here tomorrow ready to give it everything. 1302 01:00:04,000 --> 01:00:06,080 Goodnight. Later, crew. 1303 01:00:06,080 --> 01:00:07,080 Well done! 1304 01:00:10,279 --> 01:00:11,439 ANNOUNCER: Tomorrow night... 1305 01:00:11,439 --> 01:00:14,159 Please welcome back, Curtis Stone. 1306 01:00:14,159 --> 01:00:16,519 (CHEERING) 1307 01:00:16,519 --> 01:00:18,919 ..another master of his craft. 1308 01:00:18,919 --> 01:00:20,720 Ready to get to work? 1309 01:00:20,720 --> 01:00:21,879 Getting a masterclass 1310 01:00:21,879 --> 01:00:23,720 from Curtis today is insane. Wow. 1311 01:00:23,720 --> 01:00:25,439 You couldn't even buy tickets to a show like this. 1312 01:00:26,799 --> 01:00:30,640 But when a masterclass comes with an elimination... 1313 01:00:30,640 --> 01:00:32,319 Every single one of us is only 1314 01:00:32,319 --> 01:00:34,120 one bad cook away from heading out the doors. 1315 01:00:34,120 --> 01:00:37,319 ..it's an absolute beast of a challenge. 1316 01:00:37,319 --> 01:00:38,640 Ooh! 1317 01:00:38,640 --> 01:00:41,000 I could be going home. This is the moment of truth. 1318 01:00:41,000 --> 01:00:43,160 It's the worst thing that could happen, actually. 1319 01:00:43,160 --> 01:00:44,440 I'm a little bit struggling today. 1320 01:00:44,440 --> 01:00:46,040 You seem quite flustered. 1321 01:00:46,040 --> 01:00:47,759 And this is burning. 1322 01:00:47,759 --> 01:00:49,160 No. 1323 01:00:55,240 --> 01:00:57,240 Captions by Red Bee Media