1 00:00:13,240 --> 00:00:14,800 (BEN SIGHS) 2 00:00:17,000 --> 00:00:19,400 How's Australia Week going for you? THEO: Not great. 3 00:00:19,400 --> 00:00:21,120 Neither. I'm Greek. 4 00:00:23,440 --> 00:00:25,960 Yeah, not too happy about being the elimination today. 5 00:00:29,480 --> 00:00:33,360 Yesterday I had a bit of a problem with the mystery box challenge, 6 00:00:33,360 --> 00:00:35,520 and I ended up in the bottom four. 7 00:00:35,520 --> 00:00:38,360 It's not a great start, but I've got to get my head in the game 8 00:00:38,360 --> 00:00:40,520 and be ready for whatever they're going to throw at us today. 9 00:00:40,520 --> 00:00:41,720 SARAH: OK... 10 00:00:43,520 --> 00:00:45,920 (CHEERING AND APPLAUSE) 11 00:00:51,080 --> 00:00:53,920 THEO: It is a black apron day and there's a chance of going home, 12 00:00:53,920 --> 00:00:57,560 so there's anxiety, nerves. 13 00:00:57,560 --> 00:00:59,680 There's a bench on my left... 14 00:01:01,200 --> 00:01:03,560 ..four benches on my right. 15 00:01:03,560 --> 00:01:05,000 Oh, God. 16 00:01:05,000 --> 00:01:07,360 What could it be? 17 00:01:07,360 --> 00:01:09,680 I think you know what's coming. 18 00:01:09,680 --> 00:01:11,320 It's a cookalong. 19 00:01:11,320 --> 00:01:12,640 I can tell straightaway. 20 00:01:14,280 --> 00:01:15,440 POH: Morning, everyone. 21 00:01:16,800 --> 00:01:19,440 Today's challenge is a MasterChef classic. 22 00:01:20,920 --> 00:01:22,360 You're going to have to keep up 23 00:01:22,360 --> 00:01:24,840 with whoever's about to walk through those doors. 24 00:01:27,480 --> 00:01:29,960 He's one of Australia's most celebrated chefs 25 00:01:29,960 --> 00:01:32,480 and a lifelong friend of this kitchen. 26 00:01:33,640 --> 00:01:36,160 And he's here to challenge you. 27 00:01:36,160 --> 00:01:39,680 And what could be more challenging than keeping up with... 28 00:01:41,880 --> 00:01:43,520 ..Curtis Stone! 29 00:01:47,280 --> 00:01:49,600 Curtis Stone! 30 00:01:52,840 --> 00:01:56,040 Oh, my God. Curtis Stone. He's so talented. 31 00:01:56,040 --> 00:01:57,640 CURTIS: How are you? Good to see you. 32 00:01:57,640 --> 00:01:59,560 He's an Australian iconic chef. 33 00:01:59,560 --> 00:02:01,600 Like, we got to meet him earlier in the season, 34 00:02:01,600 --> 00:02:03,200 and I cannot believe he's back again. 35 00:02:03,200 --> 00:02:05,360 Hello, mate. Welcome back. Good to see you. 36 00:02:05,360 --> 00:02:07,040 Hi, Curtis. How are you? 37 00:02:11,280 --> 00:02:12,640 He loves this. 38 00:02:18,280 --> 00:02:20,520 Depinder, are you a bit giddy up there? 39 00:02:20,520 --> 00:02:21,760 Oh, my God. 40 00:02:21,760 --> 00:02:23,520 (LAUGHTER) 41 00:02:25,240 --> 00:02:26,680 What's going on? 42 00:02:26,680 --> 00:02:27,920 I'm a huge fan, 43 00:02:27,920 --> 00:02:29,800 so I'm, like, fangirling over here quietly. 44 00:02:29,800 --> 00:02:31,640 Hi, Depinder. Hello. 45 00:02:32,640 --> 00:02:35,160 So, here's how it's gonna work. 46 00:02:35,160 --> 00:02:38,120 Curtis is going to prepare a dish, 47 00:02:38,120 --> 00:02:42,880 one that you'll need to copy beat for beat, at the same time. 48 00:02:42,880 --> 00:02:45,680 You've got to stay on the ball. 49 00:02:47,120 --> 00:02:49,200 There's no recipe to read. 50 00:02:49,200 --> 00:02:50,640 But at the end of the day, 51 00:02:50,640 --> 00:02:53,600 even though you're following Curtis's every move, 52 00:02:53,600 --> 00:02:57,120 you still need to rely on your own instincts. 53 00:02:57,120 --> 00:03:01,920 If you fall behind, you need to be able to get yourself back on track. 54 00:03:03,480 --> 00:03:04,800 Righto, Curtis, 55 00:03:04,800 --> 00:03:08,320 do you want to tell them a bit about what you're making today? 56 00:03:08,320 --> 00:03:10,560 It's the kind of dish that if you do it on a Sunday, 57 00:03:10,560 --> 00:03:12,400 you might spend three or four hours doing. 58 00:03:13,400 --> 00:03:15,360 But today we're going to squeeze it into 60 minutes. 59 00:03:15,360 --> 00:03:17,200 ALL: Ooh... 60 00:03:19,000 --> 00:03:22,000 Alright. Once Curtis finishes his dish, 61 00:03:22,000 --> 00:03:25,640 you'll have a further 10 seconds to finish yours. 62 00:03:25,640 --> 00:03:27,120 And then it's game over. 63 00:03:28,920 --> 00:03:31,520 10 seconds, Jesus. Wow. 64 00:03:31,520 --> 00:03:33,400 Sarah, you look like a ninja. 65 00:03:35,000 --> 00:03:38,880 I came prepared. Ready for action. 66 00:03:38,880 --> 00:03:43,840 Theo, are you pleased to see Chef Curtis Stone again? 67 00:03:43,840 --> 00:03:45,640 I am, actually. 68 00:03:45,640 --> 00:03:47,040 I've never done a cookalong before, 69 00:03:47,040 --> 00:03:49,000 so I'm really, really excited to get going. 70 00:03:50,160 --> 00:03:52,440 Ben, mate, the eliminator. 71 00:03:52,440 --> 00:03:56,280 You just give it all in every elimination. 72 00:03:56,280 --> 00:04:00,200 You kept up with Gordon Ramsay and you won the pin. 73 00:04:00,200 --> 00:04:02,320 Does that give you a bit of confidence for today's cook? 74 00:04:02,320 --> 00:04:04,720 It would give me more confidence if I still had the pin, but... 75 00:04:04,720 --> 00:04:06,160 (LAUGHTER) 76 00:04:07,920 --> 00:04:10,880 In this season, I've already had four pressure tests 77 00:04:10,880 --> 00:04:12,400 and two cookalongs. 78 00:04:12,400 --> 00:04:14,120 Ben. Yes! 79 00:04:14,120 --> 00:04:16,760 And in the keeping up with Gordon challenge, 80 00:04:16,760 --> 00:04:18,160 I got to win the immunity pin. 81 00:04:20,040 --> 00:04:22,240 Like, the cookalongs and pressure tests are actually fun. 82 00:04:22,240 --> 00:04:23,680 Thankfully, I've performed pretty well. 83 00:04:23,680 --> 00:04:26,720 It's a bit like what doesn't kill you makes you stronger. 84 00:04:26,720 --> 00:04:31,120 Hopefully the more pressure there is, the better I'll do. 85 00:04:31,120 --> 00:04:32,600 Are you ready, guys? 86 00:04:32,600 --> 00:04:34,480 OTHERS: Let's go, guys! 87 00:04:35,800 --> 00:04:37,240 Good luck, Sarah. Good luck, Jamie. 88 00:04:40,120 --> 00:04:43,320 JAMIE: This is definitely one of the most nerve-racking challenges, 89 00:04:43,320 --> 00:04:46,800 But my advantage today is the fact that I'm with my extra experience. 90 00:04:46,800 --> 00:04:49,640 I'm used to this kind of high pressure environment 91 00:04:49,640 --> 00:04:52,520 and I can get myself out of situations if I fall in them. 92 00:04:52,520 --> 00:04:54,480 DEPINDER: Let's go, guys. 93 00:04:54,480 --> 00:04:56,000 Alright, let's do it, guys. 94 00:04:56,000 --> 00:04:59,320 Today you'll be making my homemade raviolo... 95 00:05:01,320 --> 00:05:04,120 ..with cooked lamb shank and gremolata. 96 00:05:05,400 --> 00:05:10,000 It's a really simple recipe, but there's lots of steps. 97 00:05:10,000 --> 00:05:12,000 We're going to be making fresh ricotta. 98 00:05:12,000 --> 00:05:13,680 We're going to be making homemade pasta. 99 00:05:13,680 --> 00:05:16,320 We're going to be pressure cooking lamb shanks. 100 00:05:16,320 --> 00:05:18,840 So go ahead and get your cast iron pan on. 101 00:05:18,840 --> 00:05:20,400 Get your pressure cooker on. 102 00:05:23,920 --> 00:05:26,280 A keeping up challenge is very difficult 103 00:05:26,280 --> 00:05:28,760 because we don't know what the dish looks like. 104 00:05:28,760 --> 00:05:32,240 And I can feel an electric pressure in this room. 105 00:05:34,520 --> 00:05:38,800 Right, the very first thing you need to do is season your lamb shanks. 106 00:05:38,800 --> 00:05:43,400 Alright, the good news is this is Coles 100% grass-fed lamb 107 00:05:43,400 --> 00:05:45,080 is available all year round. 108 00:05:45,080 --> 00:05:47,040 Go ahead and season it nicely. 109 00:05:47,040 --> 00:05:50,520 It is delicious and tender as long as you cook it the right way. 110 00:05:50,520 --> 00:05:53,480 Straight into that cast iron pan, which should be nice and hot. 111 00:05:54,880 --> 00:05:56,480 BEN: So far in the competition, I've put myself 112 00:05:56,480 --> 00:05:58,560 in a few more eliminations than I want to be in. 113 00:05:58,560 --> 00:06:00,880 My strategy with this cook is to go fast and go hard, 114 00:06:00,880 --> 00:06:02,120 so I've got to get ahead. 115 00:06:02,120 --> 00:06:05,000 Season it nicely. It's delicious and tender. 116 00:06:05,000 --> 00:06:07,680 So without being told, I start peeling a carrot. 117 00:06:07,680 --> 00:06:09,880 It's sitting there, obviously we're gonna use it, 118 00:06:09,880 --> 00:06:11,360 so we're gonna have to peel it. 119 00:06:14,120 --> 00:06:15,720 So, into your pressure cooker, 120 00:06:15,720 --> 00:06:18,240 I want you to add a little bit of olive oil. 121 00:06:18,240 --> 00:06:19,840 Grab yourself an onion. 122 00:06:19,840 --> 00:06:23,760 Go ahead and peel it and then cut it. 123 00:06:23,760 --> 00:06:26,480 Go ahead and peel your carrot. 124 00:06:26,480 --> 00:06:28,160 Peeler. 125 00:06:28,160 --> 00:06:32,160 Curtis is definitely setting a pretty raging pace. 126 00:06:32,160 --> 00:06:34,320 Three or four cloves of garlic. 127 00:06:34,320 --> 00:06:36,840 Depending on how big they are, you can throw them in whole. 128 00:06:36,840 --> 00:06:38,080 Make sure you're keeping up. 129 00:06:39,360 --> 00:06:42,600 Throw it in. Give it a stir. 130 00:06:42,600 --> 00:06:45,760 Thyme and rosemary - just a sprig of each. 131 00:06:45,760 --> 00:06:47,400 We are moving on to the ricotta. 132 00:06:52,920 --> 00:06:54,440 DEPINDER: Theo, you've got to move on. 133 00:06:54,440 --> 00:06:56,120 Hey? You've got to move on. 134 00:06:57,880 --> 00:07:01,040 OK, you want 1.3L of milk. 135 00:07:01,040 --> 00:07:05,480 You want 300ml of cream going into your pot? 136 00:07:05,480 --> 00:07:08,840 JAMIE: Sorry. 1.3L of milk, 300ml of cream? 137 00:07:08,840 --> 00:07:09,960 Correct. 138 00:07:09,960 --> 00:07:12,280 The kitchen's loud. There's heaps of pressure. 139 00:07:12,280 --> 00:07:14,400 Curtis is moving at lightning speed. 140 00:07:14,400 --> 00:07:16,120 Grab a fork. 141 00:07:16,120 --> 00:07:17,480 The devil is in the details here. 142 00:07:17,480 --> 00:07:19,760 And listening to what Curtis has to say, 143 00:07:19,760 --> 00:07:21,840 that's the most important thing. 144 00:07:21,840 --> 00:07:24,000 LAURA: Nice work, Jame-o. 145 00:07:24,000 --> 00:07:26,480 If you have a question, ask. 146 00:07:26,480 --> 00:07:29,240 If you can't see something, go see it. 147 00:07:29,240 --> 00:07:32,720 Ricotta is a huge part of this dish and needs to be perfect. 148 00:07:32,720 --> 00:07:35,120 Oh, the pace is picking up now. 149 00:07:35,120 --> 00:07:36,760 Into your cream and milk, 150 00:07:36,760 --> 00:07:40,920 I want you to put about a tablespoon full of salt flakes. 151 00:07:42,360 --> 00:07:43,560 Keep your eye on those lamb shanks. 152 00:07:45,160 --> 00:07:48,400 OK, your shanks should be beautiful and golden brown. 153 00:07:48,400 --> 00:07:50,680 I want a deep colour on those shanks. 154 00:07:50,680 --> 00:07:53,280 Mm. Lovely lamb smell. 155 00:07:53,280 --> 00:07:57,360 Then I want you to take half a cup of that red wine, 156 00:07:57,360 --> 00:07:58,680 pour it into your pressure cooker. 157 00:07:58,680 --> 00:07:59,880 We're going to reduce it down. 158 00:08:03,560 --> 00:08:07,000 Rosemary... Rosemary and what else in the pressure cooker? 159 00:08:07,000 --> 00:08:08,800 Run and check, Theo. Run and check. 160 00:08:08,800 --> 00:08:11,000 You are welcome to have a look. Yep. 161 00:08:11,000 --> 00:08:13,120 I'm the only one that's new to this. 162 00:08:13,120 --> 00:08:15,880 And it's like a complete shock to the system. 163 00:08:15,880 --> 00:08:16,880 DEPINDER: Let's go! 164 00:08:16,880 --> 00:08:19,520 I'm trying my best to listen to exact amounts, 165 00:08:19,520 --> 00:08:20,880 like how many garlic cloves, 166 00:08:20,880 --> 00:08:22,680 how much rosemary, thyme... 167 00:08:24,000 --> 00:08:27,000 OK, 1.3 milk, 300 cream. 168 00:08:27,000 --> 00:08:30,320 ..but Curtis has already moved on to his ricotta. 169 00:08:30,320 --> 00:08:33,240 We're going to take our cream and milk to 88 Celsius. 170 00:08:33,240 --> 00:08:34,960 CALLUM: Nice, Jamie. 171 00:08:34,960 --> 00:08:37,840 Right, we are making a fresh cheese. 172 00:08:41,040 --> 00:08:46,000 You would have to ask my fiance how good I am at multi-tasking. 173 00:08:46,000 --> 00:08:47,360 How much? 174 00:08:47,360 --> 00:08:49,320 I don't do it very well, I don't think. 175 00:08:49,320 --> 00:08:51,560 Come on, Theo. I've got to catch up, mate. 176 00:08:51,560 --> 00:08:53,360 Yep. Alright... 177 00:08:54,400 --> 00:08:56,320 Oh, my God, is he just guesstimating that? 178 00:08:57,560 --> 00:08:59,400 JEAN-CHRISTOPHE: He's not listening, obviously. 179 00:08:59,400 --> 00:09:02,120 In your pressure cooker so far, you should have an onion, 180 00:09:02,120 --> 00:09:03,360 you should have a carrot, 181 00:09:03,360 --> 00:09:05,280 you should have three or four cloves of garlic, 182 00:09:05,280 --> 00:09:07,600 you should have half a cup of red wine. 183 00:09:07,600 --> 00:09:09,000 It should be reducing down. 184 00:09:09,000 --> 00:09:11,480 Goodness me. It smells delicious. 185 00:09:11,480 --> 00:09:14,360 Your lamb shanks, once they're beautiful and golden like mine... 186 00:09:14,360 --> 00:09:17,160 Everyone have a quick look. Right? Like that. 187 00:09:17,160 --> 00:09:19,200 ..they go into your pressure cooker. 188 00:09:19,200 --> 00:09:21,200 Get that char, guys. 189 00:09:23,880 --> 00:09:25,440 OK, once that wine's reduced down, 190 00:09:25,440 --> 00:09:28,760 you're going to add your stock - 750ml. 191 00:09:30,240 --> 00:09:33,040 It should almost cover the lamb, but not quite. 192 00:09:35,840 --> 00:09:37,160 (SOFIA GASPS) 193 00:09:38,920 --> 00:09:42,040 Take the lid of your pressure cooker, 194 00:09:42,040 --> 00:09:44,320 turn it and you're putting it to the front. 195 00:09:47,520 --> 00:09:51,720 OK, once your pressure cooker is working and coming up to the boil, 196 00:09:51,720 --> 00:09:53,920 we're going to check the temperature of our cream and milk, 197 00:09:53,920 --> 00:09:55,680 and we're going to start juicing some lemons, 198 00:09:55,680 --> 00:09:58,680 because we're going to use the lemon juice 199 00:09:58,680 --> 00:09:59,960 to create the ricotta. 200 00:10:01,720 --> 00:10:03,600 Sarah's onto it. Yeah. 201 00:10:04,920 --> 00:10:07,520 She always looks so graceful in the kitchen. 202 00:10:08,600 --> 00:10:12,360 She never really rushes, but she's super efficient. 203 00:10:12,360 --> 00:10:14,880 SARAH: Creating ricotta is a really delicate process. 204 00:10:14,880 --> 00:10:20,200 But I have walked into the kitchen today very focused. 205 00:10:20,200 --> 00:10:23,440 I can't hear anyone else in the room other than Curtis's voice. 206 00:10:23,440 --> 00:10:26,360 Measure that 60ml out. 207 00:10:26,360 --> 00:10:28,200 (BEEPING) 208 00:10:28,200 --> 00:10:30,240 Chef. Oui. 209 00:10:30,240 --> 00:10:31,840 Mine's come to 88. 210 00:10:34,080 --> 00:10:35,800 Sarah's ahead of Curtis. 211 00:10:36,960 --> 00:10:38,240 88. Yeah. 212 00:10:38,240 --> 00:10:40,000 Once you're at 88, take it off the heat. 213 00:10:40,000 --> 00:10:41,760 Not only keeping up with Curtis, 214 00:10:41,760 --> 00:10:43,720 but I might be ahead of him, actually. 215 00:10:46,680 --> 00:10:50,560 Once you achieve 88, go ahead and remove it from the heat, 216 00:10:50,560 --> 00:10:52,640 and then you add your lemon juice. 217 00:10:52,640 --> 00:10:55,640 So that lemon juice is going to curdle the cream, 218 00:10:55,640 --> 00:10:57,800 which will create the ricotta. 219 00:10:59,920 --> 00:11:02,840 Stir it and cover it. 220 00:11:02,840 --> 00:11:04,720 OK. Next job. 221 00:11:06,400 --> 00:11:08,080 DEPINDER: Let's go. Let's go, Theo. 222 00:11:08,080 --> 00:11:10,000 It's time to get your type 00 flour. 223 00:11:10,000 --> 00:11:11,680 We are moving on to pasta dough. 224 00:11:11,680 --> 00:11:13,240 You keeping up? 225 00:11:13,240 --> 00:11:15,000 Grab yourself a scale. 226 00:11:15,000 --> 00:11:16,120 SNEZ: Nice, Sarah. 227 00:11:16,120 --> 00:11:19,280 Alright, we're looking for 300g of type 00 flour. 228 00:11:21,040 --> 00:11:24,240 Go ahead and weigh it out. How much, Chef? 229 00:11:24,240 --> 00:11:25,920 300. 300. 230 00:11:26,920 --> 00:11:30,320 You're looking for three egg yolks and two whole eggs. 231 00:11:31,280 --> 00:11:33,720 How many grams of flour again, Chef? 300. 232 00:11:33,720 --> 00:11:36,840 300. Keep up, Theo. 233 00:11:36,840 --> 00:11:39,400 Make a little well in your flour. 234 00:11:39,400 --> 00:11:40,960 Three yolks, two whole, Chef? 235 00:11:40,960 --> 00:11:43,400 Three yolks, two whole. 236 00:11:49,080 --> 00:11:51,000 Theo is just going in his bowl. 237 00:11:52,280 --> 00:11:55,280 So, for the raviolo dough, I'm kind of running on intuition. 238 00:11:55,280 --> 00:11:57,920 Mix your eggs with your flour. 239 00:11:57,920 --> 00:12:00,120 Theo, look at how he's making it. 240 00:12:00,120 --> 00:12:02,120 I'm pretty comfortable with making pastas. 241 00:12:02,120 --> 00:12:04,720 I've been working at a pasta restaurant at night 242 00:12:04,720 --> 00:12:06,480 the last few months. 243 00:12:06,480 --> 00:12:09,400 So, I'm listening, but I'm also just using my instincts on this one. 244 00:12:09,400 --> 00:12:10,760 Go, go, go. 245 00:12:12,160 --> 00:12:14,400 It's important you work quickly with your pasta dough 246 00:12:14,400 --> 00:12:15,880 because you need to give it time to rest. 247 00:12:17,680 --> 00:12:21,480 Don't leave anything on your board. It's all got to be incorporated. 248 00:12:21,480 --> 00:12:23,200 SOFIA: He's like in fast forward, isn't he? 249 00:12:23,200 --> 00:12:25,240 Once you've finished it, you're going to wrap it 250 00:12:25,240 --> 00:12:27,160 and then rest it in the fridge. 251 00:12:30,480 --> 00:12:33,560 Alright. We are going to strain our ricotta. 252 00:12:33,560 --> 00:12:37,440 Grab yourself a strainer and a large bowl 253 00:12:37,440 --> 00:12:40,480 and prepare the muslin over the strainer. 254 00:12:42,280 --> 00:12:46,240 And then spoon that ricotta directly into your cheesecloth. 255 00:12:48,680 --> 00:12:50,200 SNEZ: It looks great, Benny. 256 00:12:51,440 --> 00:12:53,600 DEPINDER: Oh, wow. Nice work, Sarah. 257 00:13:01,800 --> 00:13:04,960 Do you think the ricotta is going to be alright? The Jamie one. 258 00:13:07,040 --> 00:13:08,800 JAMIE: Curtis is now onto the ricotta, 259 00:13:08,800 --> 00:13:11,480 and he seems to be grabbing these massive scoops 260 00:13:11,480 --> 00:13:12,800 and pouring it in. 261 00:13:14,120 --> 00:13:15,560 It should look like this, you guys. 262 00:13:17,760 --> 00:13:19,400 That's what your ricotta should look like. 263 00:13:20,680 --> 00:13:22,440 The slotted spoon is going straight through it. 264 00:13:23,960 --> 00:13:25,320 It's like milk. 265 00:13:27,280 --> 00:13:29,880 Oh, my God... What's happened? 266 00:13:29,880 --> 00:13:31,800 These curds haven't set. 267 00:13:31,800 --> 00:13:33,680 Jamie, it's not right. 268 00:13:33,680 --> 00:13:36,280 Chef? Let me see it. 269 00:13:36,280 --> 00:13:39,040 That had 10 minutes and it's still pretty loose. 270 00:13:39,040 --> 00:13:41,520 Did you measure the lemon juice properly? I measured everything spot on. 271 00:13:41,520 --> 00:13:42,560 Did it get to 88 degrees? 272 00:13:42,560 --> 00:13:44,200 It did... Start again. 273 00:13:46,000 --> 00:13:48,320 WOMAN: Shit, he has to start again. SOFIA: Is he going to do more? 274 00:13:48,320 --> 00:13:49,640 CALLUM: Go on, Jamie. You can do this. 275 00:13:49,640 --> 00:13:51,840 Go on, Jamie! Go again. Go, go, go! 276 00:13:51,840 --> 00:13:52,880 JAMIE: It's not good. 277 00:13:52,880 --> 00:13:54,280 What a shame. 278 00:13:55,360 --> 00:13:56,920 This could be the competition. 279 00:13:58,160 --> 00:13:59,160 Quickly! 280 00:14:08,080 --> 00:14:10,160 CURTIS: That's what you ricotta should look like. 281 00:14:11,280 --> 00:14:13,480 JAMIE: My curds haven't set. 282 00:14:13,480 --> 00:14:16,520 WOMAN: Shit, he has to start again. SOFIA: Is he going to do more? 283 00:14:16,520 --> 00:14:18,880 CALLUM: Go on, Jamie. You can do this. Go on, Jamie. Go again. 284 00:14:18,880 --> 00:14:20,440 Go, go. Go. Quickly. 285 00:14:21,760 --> 00:14:24,160 This is an issue. I need to fix it. 286 00:14:24,160 --> 00:14:26,960 It's going to be hard for him to keep up if he's got to do that. 287 00:14:28,480 --> 00:14:30,680 Jamie, when something goes wrong, 288 00:14:30,680 --> 00:14:32,880 the most important thing is you stay calm. 289 00:14:32,880 --> 00:14:33,920 Oui, Chef. 290 00:14:33,920 --> 00:14:36,360 You've got to stay relaxed and you've got to stay focused. 291 00:14:36,360 --> 00:14:37,480 Oui, Chef. 292 00:14:37,480 --> 00:14:39,760 OK, guys, next step. 293 00:14:39,760 --> 00:14:42,280 We're now going to cut these beautiful croutons. 294 00:14:42,280 --> 00:14:44,200 This is going to go into our gremolata. 295 00:14:44,200 --> 00:14:47,640 So the breadcrumbs are going to be toasted in olive oil. 296 00:14:47,640 --> 00:14:50,240 I can hear that Curtis has moved on to the breadcrumbs. 297 00:14:50,240 --> 00:14:52,880 The most important thing I need to do right now is 298 00:14:52,880 --> 00:14:54,280 get this ricotta back on. 299 00:14:54,280 --> 00:14:57,400 You need to keep an eye on them. You don't want them to get too dark. 300 00:14:57,400 --> 00:14:59,080 So, as long as I'm listening 301 00:14:59,080 --> 00:15:01,680 and I can memorise what he's saying about this... 302 00:15:01,680 --> 00:15:03,240 Season your croutons... 303 00:15:05,040 --> 00:15:06,640 ..I can still get this done. 304 00:15:06,640 --> 00:15:08,040 ..with just a little salt. 305 00:15:08,040 --> 00:15:11,120 But that's a massive amount of time that I'm going to have to make up. 306 00:15:11,120 --> 00:15:12,880 You want to make sure they're nicely coated 307 00:15:12,880 --> 00:15:14,280 with that extra virgin olive oil. 308 00:15:14,280 --> 00:15:15,720 Come on, Jamie, you can do it, mate. 309 00:15:15,720 --> 00:15:17,400 SNEZ: Come on, Jamie. DEPINDER: Let's go, Jame-o. 310 00:15:17,400 --> 00:15:20,000 Nice work. Let's go, Jame-o. Go, go, go! 311 00:15:20,000 --> 00:15:22,480 Jamie, did you add salt? 312 00:15:23,480 --> 00:15:25,520 I did add salt, Chef. Great. 313 00:15:27,280 --> 00:15:29,320 (LAUGHTER FROM THE GANTRY) 314 00:15:32,480 --> 00:15:34,440 CALLUM: He just added a heap of salt to the... 315 00:15:34,440 --> 00:15:35,760 LAURA: "Yes, Curtis." So good. 316 00:15:38,360 --> 00:15:41,320 THEO: Jamie's decided to start the ricotta again 317 00:15:41,320 --> 00:15:44,040 and I'm worried about my ricotta mixture as well. 318 00:15:45,960 --> 00:15:48,680 It doesn't have the same amount of curds that it probably should. 319 00:15:48,680 --> 00:15:50,040 Has it split? 320 00:15:52,920 --> 00:15:55,320 If it hasn't split, you've got a decision to make. 321 00:15:56,320 --> 00:15:58,520 I've never done a cookalong before... 322 00:15:59,800 --> 00:16:01,600 Theo, what's happening? 323 00:16:01,600 --> 00:16:04,760 ..but what I do know about a keeping up challenge is 324 00:16:04,760 --> 00:16:07,360 if you make a mistake, it's quite difficult to catch up. 325 00:16:07,360 --> 00:16:09,600 So now I'm starting to freak out. 326 00:16:09,600 --> 00:16:12,080 JEAN-CHRISTOPHE: And he's very long to make a decision too, 327 00:16:12,080 --> 00:16:13,520 where Jamie just jumped in. 328 00:16:13,520 --> 00:16:16,120 Oh, la, la. (LAUGHS) 329 00:16:16,120 --> 00:16:19,200 Theo, if you're stressed, that's not right. Start again. 330 00:16:21,560 --> 00:16:24,080 THEO: So now I feel very stressed. 331 00:16:24,080 --> 00:16:25,920 DEPINDER: Just get any pot. Any pot, Theo. 332 00:16:25,920 --> 00:16:27,440 Start weighing it out. 333 00:16:27,440 --> 00:16:28,480 This is going to cost me. 334 00:16:28,480 --> 00:16:30,880 I'm already behind and I'm going to be even further behind 335 00:16:30,880 --> 00:16:32,960 starting the ricotta mixture again. 336 00:16:32,960 --> 00:16:34,160 Run, Theo. Run. 337 00:16:34,160 --> 00:16:36,280 He's spiralling. CALLUM: Yeah. 338 00:16:36,280 --> 00:16:38,320 The temperature must be precise. 339 00:16:38,320 --> 00:16:41,040 You get it wrong, it won't work. Can I get another pot the same? 340 00:16:41,040 --> 00:16:42,320 ANDY: Just get any pot, mate. 341 00:16:43,600 --> 00:16:45,840 It's a weird feeling. I've been here before. 342 00:16:49,000 --> 00:16:50,680 Why is this so hard for me? 343 00:16:52,800 --> 00:16:56,240 Two years ago, the squid sent me home. 344 00:16:57,800 --> 00:17:02,400 I could not for the life of me peel the membrane off the squid. 345 00:17:04,240 --> 00:17:05,320 (SIGHS) 346 00:17:05,320 --> 00:17:07,680 DECLAN: You alright, Theo? Nah. 347 00:17:07,680 --> 00:17:10,000 (SIGHS) Waste of time. 348 00:17:11,720 --> 00:17:13,360 I was really hard on myself. 349 00:17:14,920 --> 00:17:17,880 And I got in my own head, and it got me eliminated. 350 00:17:19,320 --> 00:17:22,040 Something that I've had to work at really hard - 351 00:17:22,040 --> 00:17:25,880 to...to be kinder to myself. 352 00:17:25,880 --> 00:17:28,160 (SIGHS) AUDRA: Go, Theo! 353 00:17:28,160 --> 00:17:31,000 I've grown a lot in the last couple of years. 354 00:17:31,000 --> 00:17:33,000 300 cream? Yep. 355 00:17:33,000 --> 00:17:35,960 And I think it's through the help of my fiancee. 356 00:17:37,080 --> 00:17:39,000 I've learned that obstacles are just obstacles. 357 00:17:39,000 --> 00:17:41,920 You can go around them. So I need to stay positive. 358 00:17:41,920 --> 00:17:43,840 Otherwise, I won't be able to do it. 359 00:17:45,320 --> 00:17:46,560 LAURA: Let's go, Theo. 360 00:17:52,480 --> 00:17:55,360 Go ahead and take your fresh herbs. 361 00:17:55,360 --> 00:17:58,880 You need enough to garnish two raviolos, just to be safe. 362 00:18:00,280 --> 00:18:02,720 Seems like some people are starting to fall behind. 363 00:18:05,040 --> 00:18:07,720 And then slice them nice and fine. 364 00:18:07,720 --> 00:18:09,920 But I am dead-on. 365 00:18:12,560 --> 00:18:15,200 I'm keeping up with Curtis. 366 00:18:15,200 --> 00:18:17,120 In a small pan, we're going to toast pistachios. 367 00:18:17,120 --> 00:18:18,880 This is going to go into our gremolata. 368 00:18:21,880 --> 00:18:23,400 How's everyone feeling? Good, Chef. 369 00:18:23,400 --> 00:18:25,080 JAMIE: Good, Chef. Sarah? 370 00:18:26,240 --> 00:18:28,000 (VOICE DISTORTED AND ECHOING) Sarah? 371 00:18:28,000 --> 00:18:30,360 (VOICE CLEAR) Sarah's totally zoned me out. 372 00:18:30,360 --> 00:18:32,600 How you feeling, Sarah? 373 00:18:32,600 --> 00:18:35,160 (VOICE DISTORTED AND ECHOING) Sarah? 374 00:18:35,160 --> 00:18:36,560 Sarah, can you hear me? SARAH: Yeah. 375 00:18:36,560 --> 00:18:37,640 How are you feeling? 376 00:18:37,640 --> 00:18:39,560 Yeah. Good. Alright. 377 00:18:39,560 --> 00:18:43,360 Into your gremolata goes that clove of finely chopped garlic... 378 00:18:45,120 --> 00:18:48,040 So, now Curtis is moving on to his gremolata. 379 00:18:48,040 --> 00:18:50,960 ..all of those beautifully chopped herbs. 380 00:18:50,960 --> 00:18:52,920 And I feel like I've recovered a little bit, 381 00:18:52,920 --> 00:18:57,360 but I just need to make sure that second ricotta turns out well. 382 00:18:57,360 --> 00:18:59,960 Theo, are you making ricotta again? Oui, Chef. 383 00:18:59,960 --> 00:19:02,160 I know that I can get this done, 384 00:19:02,160 --> 00:19:04,520 but how quickly I can get it done - that's another thing. 385 00:19:07,000 --> 00:19:09,680 Zest of one lemon. 386 00:19:09,680 --> 00:19:13,200 And then you're going to free pour your extra virgin olive oil. 387 00:19:13,200 --> 00:19:16,920 This is really important, you guys, to create that gremolata. 388 00:19:16,920 --> 00:19:19,360 DECLAN: Yeah, nice, Sarah. Good job, Jamie. 389 00:19:21,360 --> 00:19:26,440 Now, we are going to cook these raviolis in about 20 minutes. 390 00:19:28,200 --> 00:19:29,720 I know they're not made yet, but believe me, 391 00:19:29,720 --> 00:19:31,480 we're going to be cooking them in about 20. 392 00:19:31,480 --> 00:19:33,960 So get yourself a large pot full of water 393 00:19:33,960 --> 00:19:35,240 and bring it to the boil. 394 00:19:36,200 --> 00:19:38,120 Come on, guys, you can do this. 395 00:19:38,120 --> 00:19:40,200 OK, let's have a little look at our ricotta. 396 00:19:45,600 --> 00:19:46,920 (METAL CLANGS) 397 00:19:46,920 --> 00:19:48,640 Oh, dropped the liquid. Whoopsie. 398 00:19:49,960 --> 00:19:52,680 (JEAN-CHRISTOPHE LAUGHS) 399 00:19:52,680 --> 00:19:54,000 Lucky I didn't drop the top. 400 00:19:55,240 --> 00:19:57,880 Our ricotta is sitting over a hot liquid right now. 401 00:19:57,880 --> 00:20:00,280 We're going to remove the whole strainer 402 00:20:00,280 --> 00:20:03,680 and place it over a new container to help it cool down. 403 00:20:03,680 --> 00:20:06,200 You can even drop it in the freezer for a minute 404 00:20:06,200 --> 00:20:08,760 if you think that's going to help it get cooler faster. 405 00:20:10,600 --> 00:20:15,080 The rest time - my ricotta is up, and it's time to check. 406 00:20:17,680 --> 00:20:19,800 I scoop through with a slotted spoon... 407 00:20:19,800 --> 00:20:22,760 DEPINDER: Oh, beautiful, Jamie. Well done, Jamie. 408 00:20:22,760 --> 00:20:25,240 ..and it looks exactly like Curtis's did. 409 00:20:26,600 --> 00:20:28,280 Oh, beautiful. 410 00:20:28,280 --> 00:20:31,920 This ricotta is the only thing I've fallen behind on this whole cook. 411 00:20:31,920 --> 00:20:33,200 CALLUM: Nice one, Jamie. 412 00:20:33,200 --> 00:20:35,120 I have everything else logged in my head 413 00:20:35,120 --> 00:20:37,800 or already done to keep up with Curtis. 414 00:20:37,800 --> 00:20:38,880 Now that my ricotta is set, 415 00:20:38,880 --> 00:20:41,280 I can get it into the fridge, get it cool. 416 00:20:41,280 --> 00:20:43,240 I think I'm back on track. 417 00:20:43,240 --> 00:20:45,680 Jamie's done a really good job catching up. 418 00:20:45,680 --> 00:20:48,880 He's still got to cool the ricotta so he can fill the ravioli. 419 00:20:48,880 --> 00:20:50,280 I'm so worried about Theo. 420 00:20:52,560 --> 00:20:54,600 He hasn't even strained his ricotta yet. 421 00:20:55,920 --> 00:20:59,720 THEO: So, Jamie's second ricotta mixture has worked. 422 00:20:59,720 --> 00:21:01,520 And now it's my turn. 423 00:21:03,840 --> 00:21:05,800 I've added my lemon juice, I've let it sit, 424 00:21:05,800 --> 00:21:07,400 and I've already put it in the fridge. 425 00:21:08,760 --> 00:21:10,000 Now it's time to strain it off. 426 00:21:13,360 --> 00:21:15,600 Everything comes down to this. 427 00:21:32,960 --> 00:21:35,320 THEO: I've worked a lot of time on this ricotta. 428 00:21:39,640 --> 00:21:41,560 And my heart sinks. 429 00:21:43,400 --> 00:21:45,000 The curds again are not right. 430 00:21:48,120 --> 00:21:50,360 You've got...? You've got no curds? 431 00:21:50,360 --> 00:21:51,880 Nah. 432 00:21:51,880 --> 00:21:54,080 I'm scraping away at the muslin cloth 433 00:21:54,080 --> 00:21:56,280 and it's just not enough. 434 00:21:56,280 --> 00:21:58,960 JEAN-CHRISTOPHE: Oh, my God. What did he just do? 435 00:22:00,360 --> 00:22:01,920 My first batch didn't work out... 436 00:22:02,920 --> 00:22:04,880 ..my second batch now hasn't worked out. 437 00:22:04,880 --> 00:22:07,120 I don't have time to do a third. 438 00:22:07,120 --> 00:22:08,600 Both my ricottas are gone. 439 00:22:08,600 --> 00:22:09,880 WOMAN: That's OK. Keep going. 440 00:22:09,880 --> 00:22:12,040 No, no. It's gone, it's gone. 441 00:22:12,040 --> 00:22:14,120 It's gone. Nah. 442 00:22:14,120 --> 00:22:15,440 I'm thinking I'm done. 443 00:22:17,720 --> 00:22:19,320 Keep going, Theo. Please, keep... 444 00:22:20,480 --> 00:22:22,800 Where's your first lot? 445 00:22:22,800 --> 00:22:23,800 SNEZ: Would there be enough? 446 00:22:25,480 --> 00:22:28,080 Try. Try. Come on, mate, don't give up. 447 00:22:29,440 --> 00:22:31,600 THEO: I know that all I need is enough 448 00:22:31,600 --> 00:22:32,760 for one raviolo. 449 00:22:32,760 --> 00:22:35,160 I don't care how many Curtis is making. 450 00:22:35,160 --> 00:22:37,080 DEPINDER: That's it, Theo. That's all you need. 451 00:22:37,080 --> 00:22:38,840 I feel like I'm getting enough. 452 00:22:38,840 --> 00:22:41,000 Look at this. I've got enough here. I can make one. 453 00:22:41,960 --> 00:22:43,880 SNEZ: Nice, Theo. 454 00:22:43,880 --> 00:22:46,200 (CHEERING FROM GANTRY) Come on, Theo! 455 00:22:49,320 --> 00:22:50,960 Come back to your pressure cooker. 456 00:22:53,400 --> 00:22:54,880 Let some of that steam out. 457 00:22:54,880 --> 00:22:57,640 You're letting the pressure out of your lamb shanks. 458 00:22:59,920 --> 00:23:01,200 Turn it... 459 00:23:01,200 --> 00:23:02,480 ..and remove it. 460 00:23:07,640 --> 00:23:10,360 (GIGGLING) 461 00:23:15,080 --> 00:23:18,720 SARAH: I'm lucky because I use this pressure cooker all the time. 462 00:23:18,720 --> 00:23:20,880 I love to use old-school methods 463 00:23:20,880 --> 00:23:23,640 for cooking my different curries. 464 00:23:24,640 --> 00:23:26,840 I'm a classic girl, actually. 465 00:23:26,840 --> 00:23:27,840 Just like that. 466 00:23:29,440 --> 00:23:31,800 You're gonna remove your shanks, 467 00:23:31,800 --> 00:23:35,200 making sure that they are fork-tender. 468 00:23:35,200 --> 00:23:37,560 They should pretty much be falling apart. 469 00:23:37,560 --> 00:23:38,760 Oh, my God! Wow. 470 00:23:38,760 --> 00:23:39,760 Beautiful. 471 00:23:41,160 --> 00:23:42,600 Oh, my God, look at the colour on that. 472 00:23:42,600 --> 00:23:43,760 Nice, Benny. 473 00:23:43,760 --> 00:23:46,760 We're gonna pull that beautiful, tender lamb meat... 474 00:23:46,760 --> 00:23:49,320 Oh, look at that! 475 00:23:49,320 --> 00:23:51,040 ..straight off the bone. 476 00:23:51,040 --> 00:23:53,440 That's doing things to me. (LAUGHS) 477 00:23:53,440 --> 00:23:55,240 Settle. Settle. Sorry! 478 00:23:55,240 --> 00:23:57,560 Keep your knickers on! (LAUGHS) 479 00:24:00,200 --> 00:24:04,640 SARAH: My shanks come out and they are absolutely perfect. 480 00:24:04,640 --> 00:24:06,440 They are falling off the bone. 481 00:24:06,440 --> 00:24:09,440 I have a little taster. They taste delicious. 482 00:24:09,440 --> 00:24:10,680 I think they're great. 483 00:24:12,680 --> 00:24:15,840 Drain your liquid through your chinois. 484 00:24:15,840 --> 00:24:18,320 We're going to reduce that sauce down 485 00:24:18,320 --> 00:24:20,000 and turn it into a wonderful little sauce. 486 00:24:24,080 --> 00:24:25,520 Ooh, that's good! 487 00:24:26,720 --> 00:24:28,360 Oh, OK. 488 00:24:28,360 --> 00:24:30,520 Take your pasta dough, let's start rolling it. 489 00:24:31,800 --> 00:24:34,040 Alright, guys, if you're not ready to roll your pasta dough out, 490 00:24:34,040 --> 00:24:35,560 you're not keeping up with me. 491 00:24:35,560 --> 00:24:37,200 ANDY: It's gonna come together really quick now. 492 00:24:37,200 --> 00:24:39,240 You've got to be right behind Curtis. Come on. 493 00:24:39,240 --> 00:24:40,960 AUDRA: Come on, guys. 494 00:24:40,960 --> 00:24:43,360 OK, guys, here's what I want you to do. 495 00:24:43,360 --> 00:24:46,320 We're gonna learn a brand-new technique, OK? 496 00:24:48,680 --> 00:24:50,080 You go through... 497 00:24:50,080 --> 00:24:51,080 OK? 498 00:24:51,080 --> 00:24:52,480 You take the tail of the pasta, 499 00:24:52,480 --> 00:24:54,200 push it back in, 500 00:24:54,200 --> 00:24:55,800 push it on like this. 501 00:24:55,800 --> 00:24:57,560 Then get your hand underneath it... 502 00:24:59,000 --> 00:25:01,200 ..and then start to wind. 503 00:25:01,200 --> 00:25:03,320 Get that seam together. 504 00:25:03,320 --> 00:25:05,640 Now you're not as reliant on moving the dial, 505 00:25:05,640 --> 00:25:09,080 because you can actually thin the pasta dough out with your hand. 506 00:25:09,080 --> 00:25:10,520 LAURA: Curtis Stone, 507 00:25:10,520 --> 00:25:13,120 he's great to look at, he makes great food, 508 00:25:13,120 --> 00:25:15,880 he's so fast, so clean, so meticulous. 509 00:25:15,880 --> 00:25:17,080 It's a joy to watch. 510 00:25:17,080 --> 00:25:20,160 See how I'm starting to slowly thin out my pasta dough? 511 00:25:20,160 --> 00:25:22,120 (APPLAUSE FROM GANTRY) You've got to do the same. 512 00:25:22,120 --> 00:25:23,400 Wow. 513 00:25:28,240 --> 00:25:29,760 BEN: It's not how I roll pasta dough. 514 00:25:29,760 --> 00:25:31,480 Um, but I'm gonna do it 515 00:25:31,480 --> 00:25:32,800 because I don't want to get in trouble. 516 00:25:32,800 --> 00:25:34,880 And maybe it makes a difference, I don't know. 517 00:25:34,880 --> 00:25:36,360 I'm doing it how Curtis does it. 518 00:25:36,360 --> 00:25:38,840 Even though it's really weird! 519 00:25:38,840 --> 00:25:40,600 So good, Bennie! 520 00:25:40,600 --> 00:25:43,000 Oh, Bennie, look at those wrists! (CHUCKLES) 521 00:25:43,000 --> 00:25:44,960 He's doing a little, little shaky. 522 00:25:44,960 --> 00:25:48,200 Shaking's good! (LAUGHTER FROM GANTRY) 523 00:25:48,200 --> 00:25:50,760 Whole body wiggle, I like it. Do a little... 524 00:25:50,760 --> 00:25:52,000 (LAUGHTER) 525 00:25:52,000 --> 00:25:53,920 Alright, let's get back to our ravioli. 526 00:25:55,720 --> 00:25:58,240 So, take your ricotta once it's cool, 527 00:25:58,240 --> 00:26:00,520 pick up that ricotta, 528 00:26:00,520 --> 00:26:02,200 stick it into a bag. 529 00:26:02,200 --> 00:26:04,640 Make sure you taste it for seasoning. 530 00:26:04,640 --> 00:26:06,760 DEPINDER: Nice work, guys. 531 00:26:06,760 --> 00:26:08,240 Tie your bag off. 532 00:26:11,600 --> 00:26:14,400 Come on, Jamie. Chop, chop. 533 00:26:14,400 --> 00:26:16,160 JAMIE: Ricotta is a huge part of this dish. 534 00:26:16,160 --> 00:26:20,240 Luckily, my re-ricotta worked. 535 00:26:20,240 --> 00:26:23,600 But having to do something twice leaves less time 536 00:26:23,600 --> 00:26:26,040 to really finesse all of the other things. 537 00:26:26,040 --> 00:26:28,920 Have you tasted it? Have you tasted your ricotta? 538 00:26:28,920 --> 00:26:31,960 The fact I have ricotta is the most important thing. 539 00:26:31,960 --> 00:26:33,920 And I can season and adjust as we go. 540 00:26:35,120 --> 00:26:37,160 You already seasoned it, right, With the cream and the milk? 541 00:26:37,160 --> 00:26:38,640 SARAH: Yep, yep. 542 00:26:40,720 --> 00:26:42,520 Once you've put your ricotta into a bag, 543 00:26:42,520 --> 00:26:46,120 I want you to go ahead and pipe it into a circle. 544 00:26:48,400 --> 00:26:49,960 I've got essentially, like, 545 00:26:49,960 --> 00:26:53,600 a giant doughnut worth of ricotta on top of my pasta. 546 00:26:53,600 --> 00:26:54,800 Take your gremolata, 547 00:26:54,800 --> 00:26:57,120 cut the end of your bag off 548 00:26:57,120 --> 00:26:59,560 and pipe that gremolata directly in. 549 00:27:01,760 --> 00:27:03,400 This is when I actually get to taste. 550 00:27:06,000 --> 00:27:09,080 The gremolata is a little bit salty, 551 00:27:09,080 --> 00:27:11,560 the ricotta is probably a little bit underseasoned... 552 00:27:12,840 --> 00:27:16,480 ..but this whole dish is going to come together super quickly. 553 00:27:16,480 --> 00:27:18,800 Start shaping your raviolos. 554 00:27:18,800 --> 00:27:20,760 And it should balance out. 555 00:27:22,760 --> 00:27:24,920 Try not to get any pockets of air in there. 556 00:27:27,680 --> 00:27:31,040 There's a 10cm cutter. That's the one you're going to use. 557 00:27:31,040 --> 00:27:33,800 Turn it around and cut yourself... 558 00:27:33,800 --> 00:27:36,720 ..one perfect raviolo. 559 00:27:36,720 --> 00:27:38,080 Oh, yes! 560 00:27:38,080 --> 00:27:40,280 Take your raviolis and stick them in the fridge. 561 00:27:41,640 --> 00:27:42,720 Come on, guys. Let's go. 562 00:27:44,520 --> 00:27:46,320 ANDY: Come on, Theo. You got this. 563 00:27:50,360 --> 00:27:53,720 Your pasta water, which has been well seasoned - 564 00:27:53,720 --> 00:27:56,680 if you haven't done it already - be generous with the salt. 565 00:27:56,680 --> 00:27:58,040 WOMAN: Heaps of salt. 566 00:27:58,040 --> 00:28:00,600 Your raviolos are going to be in the water for two minutes. 567 00:28:00,600 --> 00:28:02,360 Nice, Theo. Go, go, go. 568 00:28:03,680 --> 00:28:05,520 My raviolos are going in. 569 00:28:06,560 --> 00:28:08,080 My raviolos are going in. 570 00:28:08,080 --> 00:28:10,760 They're in for two minutes. I've shaped my pasta. 571 00:28:10,760 --> 00:28:13,960 It didn't get time in the fridge like Curtis's, but that's alright. 572 00:28:13,960 --> 00:28:17,360 He puts his in, I put mine in at exactly the same time. 573 00:28:19,160 --> 00:28:22,240 That raviolo's huge. It's as huge as him! 574 00:28:22,240 --> 00:28:24,800 Does everyone have their raviolo in the water? 575 00:28:26,600 --> 00:28:28,560 BEN: Oui... 576 00:28:28,560 --> 00:28:29,840 ..Chef. 577 00:28:31,320 --> 00:28:32,520 Three out of four. 578 00:28:35,320 --> 00:28:36,960 ANDY: Theo, you've got to get your pasta in, mate. 579 00:28:36,960 --> 00:28:38,240 THEO: Yep. 580 00:28:38,240 --> 00:28:39,920 DEPINDER: His pasta is already in, Theo. 581 00:28:53,440 --> 00:28:56,080 OK. Take your 7cm cutter. 582 00:28:56,080 --> 00:28:58,960 Put it in the middle of your serving plate. 583 00:28:58,960 --> 00:29:00,320 Where does it say centimetres? 584 00:29:03,840 --> 00:29:05,680 Theo, you've got to get your pasta in, mate. 585 00:29:05,680 --> 00:29:08,120 DEPINDER: His pasta is already in, Theo. 586 00:29:08,120 --> 00:29:09,880 Curtis has already got his pasta boiling. 587 00:29:11,200 --> 00:29:12,720 I'm starting to freak out now, 588 00:29:12,720 --> 00:29:15,080 because I'm just waiting for Curtis to say, "I'm done, guys. 589 00:29:15,080 --> 00:29:16,280 "And we've only got 10 seconds." 590 00:29:16,280 --> 00:29:18,480 Theo, you've got to move. 591 00:29:18,480 --> 00:29:21,840 Jesus, I am freaking out. Two minutes, Theo. 592 00:29:21,840 --> 00:29:23,280 LAURA: Shit's about to get real. 593 00:29:25,720 --> 00:29:28,880 BEN: The raviolo is sitting in that water, it's cooking away, 594 00:29:28,880 --> 00:29:30,560 and I can see this dish is about to come together. 595 00:29:30,560 --> 00:29:31,880 Taste your lamb. 596 00:29:35,680 --> 00:29:37,320 Oh, so good, man. 597 00:29:37,320 --> 00:29:40,640 Go ahead and start spooning those beautiful chunks of lamb 598 00:29:40,640 --> 00:29:44,520 into the centre of your cutter that is on your serving plate. 599 00:29:47,000 --> 00:29:48,840 Remove the cutter from your lamb shanks. 600 00:29:51,160 --> 00:29:52,800 Yum! 601 00:29:54,320 --> 00:29:59,560 The finished dish will have your raviolo above your lamb shanks. 602 00:29:59,560 --> 00:30:02,840 Oh, Ben's looks great. Look at Ben's. Look how even it is. 603 00:30:04,280 --> 00:30:06,040 The herbs are going to sit on top. 604 00:30:09,000 --> 00:30:10,960 SARAH: When I remove that disc, 605 00:30:10,960 --> 00:30:13,480 everything is holding there perfectly. 606 00:30:13,480 --> 00:30:16,520 This raviolo looks absolutely beautiful. 607 00:30:17,560 --> 00:30:20,280 This dish is about to all come together, you guys. 608 00:30:20,280 --> 00:30:21,400 DEPINDER: Go, guys. 609 00:30:21,400 --> 00:30:23,480 If you're not keeping up now, you're in trouble. 610 00:30:25,160 --> 00:30:26,600 ANDY: Come on, Theo. Come on. 611 00:30:28,000 --> 00:30:29,760 Take that excess lamb, 612 00:30:29,760 --> 00:30:32,640 strain just a little of that jus out. 613 00:30:32,640 --> 00:30:35,200 Because that's going to be our serving sauce on the side. 614 00:30:36,800 --> 00:30:39,800 If you put it in a little side jug and serve it tableside, 615 00:30:39,800 --> 00:30:41,680 the judges are going to absolutely love it. 616 00:30:44,840 --> 00:30:48,560 When I finish, you guys will have 10 seconds. 617 00:30:48,560 --> 00:30:50,080 And I'm real close. 618 00:30:50,080 --> 00:30:51,920 LAURA: Come on, come on, come on, come on! 619 00:30:51,920 --> 00:30:53,840 JAMIE: Where's another strainer? 620 00:30:53,840 --> 00:30:55,400 WOMAN: Run, Jamie! 621 00:30:55,400 --> 00:30:57,720 Go, go, go! Quickly! 622 00:30:57,720 --> 00:31:01,160 Your sauce will be poured around the outside of your shank. 623 00:31:03,440 --> 00:31:05,280 Season, garnish, season, garnish. 624 00:31:06,440 --> 00:31:07,720 WOMAN: Get your herbs, Theo. 625 00:31:07,720 --> 00:31:09,840 ANDY: Herbs, pistachios. 626 00:31:09,840 --> 00:31:12,320 I take a couple of drops of extra virgin olive oil 627 00:31:12,320 --> 00:31:14,720 around the outside of the plate as well. 628 00:31:14,720 --> 00:31:16,280 And I am finished. 629 00:31:16,280 --> 00:31:17,960 You have 10 seconds, you guys. 630 00:31:17,960 --> 00:31:20,360 Righto, guys. Curtis is finished! 631 00:31:20,360 --> 00:31:22,160 10! 632 00:31:22,160 --> 00:31:23,520 ALL ON GANTRY: Nine, eight, 633 00:31:23,520 --> 00:31:25,920 seven, six, 634 00:31:25,920 --> 00:31:28,120 five, four, 635 00:31:28,120 --> 00:31:29,960 three, two, 636 00:31:29,960 --> 00:31:31,040 one. 637 00:31:31,040 --> 00:31:37,000 (ALL CHEER AND APPLAUD) 638 00:31:40,520 --> 00:31:42,240 Well done. 639 00:31:42,240 --> 00:31:43,360 Wow. 640 00:31:43,360 --> 00:31:45,360 Well done, Sarah. 641 00:31:45,360 --> 00:31:48,080 SARAH: That was crazy. Yeah, that was intense. 642 00:31:48,080 --> 00:31:50,280 The ricotta got me a good one. Um... 643 00:31:50,280 --> 00:31:52,200 But I finished the dish, so I'm very happy. 644 00:31:56,720 --> 00:31:58,720 I don't know how both these guys remade their ricotta, 645 00:31:58,720 --> 00:32:01,840 but, uh, I gather they made it a second time properly. 646 00:32:01,840 --> 00:32:04,280 And so it doesn't matter if they didn't make it the first time, 647 00:32:04,280 --> 00:32:05,960 so we're all the same - it's one plate. 648 00:32:05,960 --> 00:32:07,440 CURTIS: Rock'n'roll, Chefs. 649 00:32:07,440 --> 00:32:09,240 Nice job. Well done. 650 00:32:09,240 --> 00:32:10,320 Great job, brother. 651 00:32:21,000 --> 00:32:23,640 Curtis, watching you make that raviolo with lamb shank 652 00:32:23,640 --> 00:32:24,840 was so impressive. 653 00:32:24,840 --> 00:32:29,200 But watching the contestants try to keep up was nail-biting. 654 00:32:29,200 --> 00:32:31,440 I'm just so thrilled they all actually got something 655 00:32:31,440 --> 00:32:33,240 on their plates. 656 00:32:33,240 --> 00:32:35,320 It was like having a ride on a roller-coaster. 657 00:32:35,320 --> 00:32:38,680 Yeah. Nonstop until the last minute. 658 00:32:38,680 --> 00:32:40,200 MAN: Good luck, Benny. 659 00:32:42,920 --> 00:32:45,960 BEN: It's been an amazing experience to cook along with Curtis today, 660 00:32:45,960 --> 00:32:49,000 and I'm just hoping that what I've done 661 00:32:49,000 --> 00:32:52,240 is close enough to Curtis' to keep me safe. 662 00:32:52,240 --> 00:32:53,320 Hey, it is a lamb challenge. 663 00:32:53,320 --> 00:32:54,680 I might know a thing or two about lamb. 664 00:32:54,680 --> 00:32:57,440 Hello. Hi, Ben. 665 00:32:57,440 --> 00:33:00,520 Ben, how did you go? 666 00:33:00,520 --> 00:33:02,400 I think it went reasonably well. 667 00:33:03,600 --> 00:33:06,560 This is actually my third cookalong I've done, second one this season. 668 00:33:06,560 --> 00:33:08,520 I just knew that if I kept my head down and focused, 669 00:33:08,520 --> 00:33:09,840 then I should be able to get through it. 670 00:33:09,840 --> 00:33:12,680 I just want to prove to myself how far I can really go. 671 00:33:12,680 --> 00:33:16,120 I felt disappointed when I went home in the last week last time, 672 00:33:16,120 --> 00:33:17,960 and I believe I can get to the end. 673 00:33:17,960 --> 00:33:19,960 OK, Ben. Thank you. 674 00:33:21,080 --> 00:33:22,680 Thank you. ANDY: Cheers, mate. Thank you. 675 00:33:35,520 --> 00:33:39,280 Well, I think Ben has very well 676 00:33:39,280 --> 00:33:42,040 executed the raviolo dish, yeah. 677 00:33:43,800 --> 00:33:47,880 The lamb is a lamb shank, and we got some lamb shank bits. 678 00:33:47,880 --> 00:33:50,200 And this is what I love about lamb shanks. 679 00:33:50,200 --> 00:33:53,640 You know, the enjoyment of getting through the gelatine and so on. 680 00:33:53,640 --> 00:33:55,000 It was cooked perfectly. 681 00:33:55,000 --> 00:33:57,960 It looked superb and it tastes lovely. 682 00:33:59,080 --> 00:34:03,920 I think Ben has done a really wonderful job of his lamb. 683 00:34:05,560 --> 00:34:07,600 He's reduced it, he's seasoned it well. 684 00:34:07,600 --> 00:34:10,120 He's made it really kind of sticky 685 00:34:10,120 --> 00:34:11,960 and just before it starts getting jammy. 686 00:34:11,960 --> 00:34:14,720 So there's still quite a lot of flavour in there. 687 00:34:14,720 --> 00:34:16,480 I think Ben's done a really good job. 688 00:34:16,480 --> 00:34:18,640 I love the way he's worked with his pasta. 689 00:34:18,640 --> 00:34:20,680 I think it's perfectly cooked. 690 00:34:20,680 --> 00:34:24,200 Um, the ricotta is really nice and pillowy and light. 691 00:34:24,200 --> 00:34:26,800 Um, and the lamb, of course, is the hero of this dish 692 00:34:26,800 --> 00:34:28,040 and he's really honoured it. 693 00:34:30,080 --> 00:34:33,280 I do feel like all the pressure tests that he's done 694 00:34:33,280 --> 00:34:34,480 served him well today. 695 00:34:34,480 --> 00:34:37,720 Like, he does the Ben thing where he just bashes it out. 696 00:34:37,720 --> 00:34:39,120 When he comes in with focus 697 00:34:39,120 --> 00:34:40,600 and he's ready to play ball, he crushes it. 698 00:34:40,600 --> 00:34:42,640 He's done such a good job. 699 00:34:43,680 --> 00:34:44,680 Luck, Jamie. 700 00:34:46,080 --> 00:34:48,760 JAMIE: Walking up to the judges, I'm worried. 701 00:34:48,760 --> 00:34:51,160 There's nothing missing from my plate. 702 00:34:51,160 --> 00:34:54,560 I got everything on there within the time. 703 00:34:54,560 --> 00:34:56,960 Could it have been finessed a little bit more? Sure. 704 00:34:57,920 --> 00:34:59,240 Jamie. 705 00:34:59,240 --> 00:35:00,440 Hello. SOFIA: Hello! 706 00:35:00,440 --> 00:35:02,400 I guarantee there's not many mistakes 707 00:35:02,400 --> 00:35:03,920 from any of these four dishes. 708 00:35:05,160 --> 00:35:06,280 Oh! 709 00:35:06,280 --> 00:35:08,560 So if there's one little mistake on this plate... 710 00:35:09,600 --> 00:35:13,040 ..one small thing can send you home. 711 00:35:25,800 --> 00:35:28,080 Jamie, how was that cook for you? 712 00:35:28,080 --> 00:35:29,280 It was hectic. 713 00:35:29,280 --> 00:35:31,200 It was great, though. I really enjoyed it. 714 00:35:33,040 --> 00:35:34,720 Making the ricotta second time round 715 00:35:34,720 --> 00:35:36,640 was absolutely the right call. 716 00:35:36,640 --> 00:35:38,440 You know, and it worked. Happy. 717 00:35:38,440 --> 00:35:41,000 Do it nice or do it twice. It's the same, right? 718 00:35:41,000 --> 00:35:45,240 So I did it twice and kept listening and that's what it's about. 719 00:35:45,240 --> 00:35:48,520 Well, we were impressed with your fight today in the kitchen. 720 00:35:48,520 --> 00:35:50,600 We're going to taste your dish, Jamie. Thank you. 721 00:35:50,600 --> 00:35:52,520 Cheers, mate. Beautiful. Thanks, Jamie. 722 00:35:52,520 --> 00:35:53,640 JEAN-CHRISTOPHE: Thank you. 723 00:36:14,400 --> 00:36:16,120 Jamie's created a wonderful dish here. 724 00:36:17,760 --> 00:36:19,200 In the amount of time that he had, 725 00:36:19,200 --> 00:36:20,920 knowing with the slip-up that he had, 726 00:36:20,920 --> 00:36:24,440 the lamb is braised really nicely, and I do like the flavour. 727 00:36:24,440 --> 00:36:28,560 Um, that said, there were some pieces and elements that he missed. 728 00:36:30,080 --> 00:36:32,440 The ricotta, I feel, is a little under-seasoned, 729 00:36:32,440 --> 00:36:34,800 and that really stands out because ricotta, 730 00:36:34,800 --> 00:36:36,640 you have to get that seasoning right, 731 00:36:36,640 --> 00:36:38,080 because as you saw when we made it, 732 00:36:38,080 --> 00:36:41,160 there's just three or four ingredients that go into it. 733 00:36:41,160 --> 00:36:44,480 And to me, it makes it just a little bit bland. 734 00:36:44,480 --> 00:36:46,960 Yeah, I think there's definitely positives in this dish, 735 00:36:46,960 --> 00:36:51,280 but I feel like we've got someone who's had to redo an element, 736 00:36:51,280 --> 00:36:53,720 and then the small errors have crept in 737 00:36:53,720 --> 00:36:55,680 to a few elements on the plate. 738 00:37:00,360 --> 00:37:01,720 MAN: Good luck, Sarah. MAN 2: Good luck. 739 00:37:03,720 --> 00:37:04,880 Hi, Sarah! Hi. 740 00:37:04,880 --> 00:37:06,680 Hello. Hi. 741 00:37:11,320 --> 00:37:12,960 Sarah, how did you find that cook? 742 00:37:12,960 --> 00:37:15,440 I actually really enjoyed it, I had fun. 743 00:37:15,440 --> 00:37:19,960 I think, um, there's something about the pace of cooking that way 744 00:37:19,960 --> 00:37:21,240 and the energy. 745 00:37:21,240 --> 00:37:23,880 I was having a bit of a giggle when you arrived this morning. 746 00:37:23,880 --> 00:37:25,480 I said you looked a bit ninja 747 00:37:25,480 --> 00:37:30,800 and I felt like you operated, like, full stealth today. (LAUGHS) 748 00:37:30,800 --> 00:37:33,440 Like, very picture of calm. 749 00:37:33,440 --> 00:37:35,280 Well, you were such a pleasure to watch today. 750 00:37:35,280 --> 00:37:36,760 Would you like to finish your dish? Yes. 751 00:37:42,920 --> 00:37:44,280 (LAUGHTER) 752 00:37:44,280 --> 00:37:45,920 Sorry! 753 00:37:45,920 --> 00:37:47,800 You've been hanging around Declan for too long. 754 00:37:47,800 --> 00:37:49,800 Oh, oh, my gosh, don't say that! 755 00:37:49,800 --> 00:37:51,480 Thank you, Sarah. Good job. Thank you. Thanks. 756 00:37:52,520 --> 00:37:53,880 What do you reckon, guys? 757 00:37:56,520 --> 00:37:59,240 Look, I'll tell you what, it looks pretty good to me. 758 00:37:59,240 --> 00:38:01,920 I honestly feel like if you put mine right next to it, 759 00:38:01,920 --> 00:38:04,040 you might struggle to tell the difference between them. 760 00:38:19,320 --> 00:38:21,760 I think Sarah's done a fantastic job. 761 00:38:21,760 --> 00:38:24,040 The pasta's beautifully rolled. 762 00:38:24,040 --> 00:38:25,400 It's nice and thin. 763 00:38:25,400 --> 00:38:27,480 The lamb is wonderfully braised, 764 00:38:27,480 --> 00:38:29,360 it's rich and it's perfectly seasoned, 765 00:38:29,360 --> 00:38:31,320 and I really think that's important. 766 00:38:31,320 --> 00:38:33,920 The ricotta is really fluffy and delicious. 767 00:38:33,920 --> 00:38:37,120 What was the most dominant feature for me was the lamb. 768 00:38:37,120 --> 00:38:41,120 The lamb flavours, the richness, the way it was braised, the colour. 769 00:38:41,120 --> 00:38:43,400 It's so appetising and so seducing. 770 00:38:44,520 --> 00:38:46,800 The highlight for me was both the braise on the lamb 771 00:38:46,800 --> 00:38:48,400 but also that sauce. 772 00:38:48,400 --> 00:38:50,040 She got a good reduction on it 773 00:38:50,040 --> 00:38:53,680 which coated those beautiful chunks of lamb. 774 00:38:53,680 --> 00:38:55,880 Yeah, I think Sarah's done such an amazing job. 775 00:38:55,880 --> 00:38:59,080 Like, she's just so capable, you know, and it really showed. 776 00:39:03,240 --> 00:39:05,440 SARAH: Good luck, Theo. Thanks, guys. 777 00:39:05,440 --> 00:39:06,640 Good luck, mate. Thank you. 778 00:39:07,800 --> 00:39:10,880 I feel proud taking my dish up to the judges. 779 00:39:10,880 --> 00:39:12,240 I'm proud that I finished, 780 00:39:12,240 --> 00:39:15,600 I'm proud of my head space during that cook. 781 00:39:15,600 --> 00:39:17,640 In previous years, I would have given up 782 00:39:17,640 --> 00:39:20,400 or just been really angry in my own mind. 783 00:39:20,400 --> 00:39:21,640 Theo. Hey, everyone. 784 00:39:21,640 --> 00:39:22,920 POH: Hey, Theo. 785 00:39:22,920 --> 00:39:28,440 But now I feel like my headspace is the crowning element in this dish. 786 00:39:30,480 --> 00:39:33,720 That was a journey. (SNORTS) 787 00:39:33,720 --> 00:39:35,800 Was there a point where you didn't think that there'd be a dish 788 00:39:35,800 --> 00:39:37,400 sitting in front of us? Yeah, 100%. 789 00:39:37,400 --> 00:39:39,960 Um, yeah, I don't know what to tell you. 790 00:39:39,960 --> 00:39:42,640 I was freaking out for a bit there. 791 00:39:42,640 --> 00:39:44,680 I never wanted to give up, 792 00:39:44,680 --> 00:39:48,200 but it was all these voices in my head that last time happened 793 00:39:48,200 --> 00:39:51,160 was like, "You're not good enough. You're this, you're that." 794 00:39:51,160 --> 00:39:54,000 But this time it was words of encouragement. 795 00:39:55,400 --> 00:39:58,440 Like, "You can do this." 796 00:39:58,440 --> 00:40:03,240 I had my fiance's, you know, voice in my head as well saying, 797 00:40:03,240 --> 00:40:05,040 like, "I've got your back." 798 00:40:06,240 --> 00:40:08,040 (CHUCKLES SOFTLY) 799 00:40:08,040 --> 00:40:09,320 Um... 800 00:40:11,640 --> 00:40:15,080 It must feel pretty good to have 100% support from your partner. 801 00:40:15,080 --> 00:40:18,720 Such a big thing, especially going forward as well. 802 00:40:18,720 --> 00:40:20,480 You know, I want to open a bakery, 803 00:40:20,480 --> 00:40:24,560 and I think having that support from someone so special like her 804 00:40:24,560 --> 00:40:26,520 is massive for me. 805 00:40:26,520 --> 00:40:28,600 And maybe that's why I haven't done it in the past. 806 00:40:28,600 --> 00:40:31,160 Like, it felt like I was all alone and, you know. 807 00:40:31,160 --> 00:40:35,280 So now it's time to do it. So, yeah. 808 00:40:35,280 --> 00:40:37,920 Theo, in our business, there's one guarantee - 809 00:40:37,920 --> 00:40:39,720 things will always go wrong. 810 00:40:39,720 --> 00:40:40,800 Yeah. You know. 811 00:40:40,800 --> 00:40:44,280 And the fact that you were able to sort of still stay calm enough 812 00:40:44,280 --> 00:40:45,880 to get that second ricotta going 813 00:40:45,880 --> 00:40:49,480 and keep everything else moving along and get a finished plate, 814 00:40:49,480 --> 00:40:50,880 it's really admirable, well done. 815 00:40:50,880 --> 00:40:52,040 Yeah, thank you. 816 00:40:52,040 --> 00:40:53,840 Mate, if you end up going to open this bakery, 817 00:40:53,840 --> 00:40:56,960 you'll be a full-time problem solver and a part-time chef. 818 00:40:56,960 --> 00:40:59,000 Yeah. Yeah. It's just how it works. 819 00:40:59,000 --> 00:41:01,240 I reckon you can finish your dish and we'll taste. 820 00:41:01,240 --> 00:41:02,680 Thank you. Thanks, Theo. 821 00:41:04,240 --> 00:41:06,760 The dish maybe has its flaws, 822 00:41:06,760 --> 00:41:08,840 but I'm hoping that it's enough. 823 00:41:08,840 --> 00:41:10,760 My biggest worry is the ricotta. 824 00:41:12,320 --> 00:41:15,000 Is it...is it good enough? Did I salvage enough? 825 00:41:15,000 --> 00:41:16,440 Thanks, mate. We'll taste. Thanks, guys. 826 00:41:16,440 --> 00:41:18,240 JEAN-CHRISTOPHE: Thanks, Theo. Thanks. 827 00:41:21,200 --> 00:41:22,560 I really want to taste that ricotta. 828 00:41:22,560 --> 00:41:23,720 Shall we? POH: Yeah. 829 00:41:57,120 --> 00:42:00,160 The star of the dish for me, weirdly, is the ricotta. 830 00:42:00,160 --> 00:42:01,640 (CHUCKLES SOFTLY) 831 00:42:01,640 --> 00:42:03,760 I think it's had this Goldilocks effect where it's, like, 832 00:42:03,760 --> 00:42:05,280 not too soft, not too hard, 833 00:42:05,280 --> 00:42:07,840 and then he's combined them in just the right amount. 834 00:42:07,840 --> 00:42:10,760 The ricotta, it's actually fluffy and lovely. 835 00:42:10,760 --> 00:42:14,280 It's quite bright and acidic, and that's exactly what you want, 836 00:42:14,280 --> 00:42:16,680 'cause it's the counterbalance to that richness in the lamb. 837 00:42:16,680 --> 00:42:19,200 There's a lot to like about Theo's dish. 838 00:42:19,200 --> 00:42:21,840 You know, the fact that he got that on the plate 839 00:42:21,840 --> 00:42:24,120 knowing all the complications that he had, 840 00:42:24,120 --> 00:42:26,360 it is actually very impressive. 841 00:42:26,360 --> 00:42:30,760 The only thing that I would say is the pasta is slightly undercooked. 842 00:42:33,120 --> 00:42:34,440 That's the thing about fresh pasta. 843 00:42:34,440 --> 00:42:39,280 You're an inch away from perfection and disaster, right. 844 00:42:39,280 --> 00:42:40,360 There's not much in between. 845 00:42:40,360 --> 00:42:42,640 And, sadly for Theo, 846 00:42:42,640 --> 00:42:46,200 the outside of his raviolo is still quite hard, 847 00:42:46,200 --> 00:42:49,040 and it just needed to be in that water a little bit longer. 848 00:42:49,040 --> 00:42:50,600 The lamb was beautifully cooked. 849 00:42:50,600 --> 00:42:52,840 Um, for me, it just didn't have 850 00:42:52,840 --> 00:42:54,680 that...that early caramelisation on it. 851 00:42:54,680 --> 00:42:56,760 Like, you took yours to the limit. 852 00:42:56,760 --> 00:43:00,240 Um, and I feel like that's the way to get 853 00:43:00,240 --> 00:43:01,680 the ultimate flavour out of something 854 00:43:01,680 --> 00:43:02,960 when you're pressure cooking it. 855 00:43:04,040 --> 00:43:06,440 But I feel like Theo has suffered 856 00:43:06,440 --> 00:43:09,760 from just being one, two, three steps behind. 857 00:43:09,760 --> 00:43:13,720 Everything is kind of there, but not perfect. 858 00:43:15,000 --> 00:43:17,880 On a day like today, that can come back to bite you. 859 00:43:27,200 --> 00:43:29,880 Look, considering the amount of stuff we achieved 860 00:43:29,880 --> 00:43:33,320 in that hour or so, cookalong, I was super impressed. 861 00:43:33,320 --> 00:43:34,880 There's clearly a lot of pressure, 862 00:43:34,880 --> 00:43:36,800 you had no idea what was coming next. 863 00:43:36,800 --> 00:43:39,280 And to get all the details pretty accurate - 864 00:43:39,280 --> 00:43:43,120 you know, the seasoning, the textures, the consistencies - 865 00:43:43,120 --> 00:43:44,800 you should be really, really proud of yourself. 866 00:43:44,800 --> 00:43:46,160 Well done. Thank you. 867 00:43:47,360 --> 00:43:49,280 All of your dishes looked beautiful 868 00:43:49,280 --> 00:43:53,080 and two of them were pretty darn close to Curtis'. 869 00:43:55,760 --> 00:43:59,640 Sarah, your ricotta was spot-on. 870 00:43:59,640 --> 00:44:02,960 Everything was cooked perfectly and it looked pretty as a picture. 871 00:44:02,960 --> 00:44:04,480 Thank you. 872 00:44:04,480 --> 00:44:08,680 Ben, your lamb and your pasta were best on ground today. 873 00:44:08,680 --> 00:44:10,280 Absolutely brilliant. 874 00:44:10,280 --> 00:44:11,520 Thank you. 875 00:44:11,520 --> 00:44:12,640 Yeah. 876 00:44:15,560 --> 00:44:16,680 Good job, guys. 877 00:44:17,720 --> 00:44:20,800 Theo, Jamie, it comes down to you. 878 00:44:22,480 --> 00:44:25,120 Both of you struggled with your ricotta during that cook... 879 00:44:26,880 --> 00:44:29,760 ..which took time away from your other elements. 880 00:44:29,760 --> 00:44:32,080 As a result, the cook going home 881 00:44:32,080 --> 00:44:34,600 brought us a pasta that was undercooked. 882 00:44:35,600 --> 00:44:37,000 That's why... 883 00:44:39,360 --> 00:44:40,560 ..I'm sorry to say... 884 00:44:41,880 --> 00:44:43,080 ..Theo, you're going home. 885 00:44:52,840 --> 00:44:55,720 Theo, mate, we know this is disappointing. 886 00:44:56,800 --> 00:44:58,920 But for me personally, I just want to say 887 00:44:58,920 --> 00:45:01,680 I've watched your food get better and better, right. 888 00:45:01,680 --> 00:45:04,200 But the real growth has been up here. 889 00:45:04,200 --> 00:45:07,840 You're leaving here with a much stronger head on your shoulders. 890 00:45:07,840 --> 00:45:10,680 And, mate, you are definitely ready to open that bakery. 891 00:45:10,680 --> 00:45:12,040 You got to go and get it. 892 00:45:14,720 --> 00:45:16,400 And we should be the first customers. 893 00:45:16,400 --> 00:45:18,040 Merci, Chef. 894 00:45:18,040 --> 00:45:19,160 We love you, man. 895 00:45:21,360 --> 00:45:23,440 Theo, how are you feeling? 896 00:45:23,440 --> 00:45:27,040 In that cook, in my head, it wasn't a bad place. 897 00:45:27,040 --> 00:45:28,840 Um, so I'm really happy about that. 898 00:45:28,840 --> 00:45:32,120 And going forward, like, the bakery, 899 00:45:32,120 --> 00:45:34,360 like, it's definitely going to happen now. 900 00:45:34,360 --> 00:45:37,200 Like, it's giving me goose bumps right now thinking about it. 901 00:45:37,200 --> 00:45:38,480 So it's really great. 902 00:45:40,320 --> 00:45:43,800 Mate, every time you talk about this future bakery, 903 00:45:43,800 --> 00:45:45,160 you just light up. 904 00:45:45,160 --> 00:45:49,400 It is written all over your face that that is what you have to do. 905 00:45:49,400 --> 00:45:51,280 Yeah. 906 00:45:51,280 --> 00:45:53,320 What are you going to miss about this crazy place? 907 00:45:53,320 --> 00:45:56,240 There's a weird energy about this kitchen when you walk in. 908 00:45:56,240 --> 00:46:00,600 It's like anxiety, like, hits you like a brick wall. 909 00:46:00,600 --> 00:46:04,320 But it's also this amazing feeling 910 00:46:04,320 --> 00:46:06,520 of rallying together with these people 911 00:46:06,520 --> 00:46:09,160 and, like, talking about food all the time. 912 00:46:10,440 --> 00:46:12,480 It's like, I guess, I haven't had a baby, 913 00:46:12,480 --> 00:46:15,760 but it's kind of what I think it's going to be like to have a baby. 914 00:46:15,760 --> 00:46:18,480 Like, this is my little baby MasterChef, you know. 915 00:46:18,480 --> 00:46:20,400 It's hard...it's hard as hell. 916 00:46:20,400 --> 00:46:22,840 It's really hard, but it's really rewarding at the same time. 917 00:46:24,080 --> 00:46:26,240 Well, Theo, after what you said about your girlfriend, 918 00:46:26,240 --> 00:46:28,280 I wouldn't be surprised if there's a baby on the way. 919 00:46:28,280 --> 00:46:29,320 (LAUGHTER) 920 00:46:29,320 --> 00:46:31,880 It was pretty sweet, brother. It was pretty sweet. 921 00:46:31,880 --> 00:46:34,240 I do want to get home pretty quick-stick. 922 00:46:34,240 --> 00:46:35,600 WOMAN: See ya! 923 00:46:38,080 --> 00:46:40,120 Well, Theo, all jokes aside, mate, 924 00:46:40,120 --> 00:46:43,480 it was so epic to have you in this kitchen for a second time. 925 00:46:43,480 --> 00:46:47,880 We're gonna miss you, but for now, mate, it's time to say goodbye. 926 00:46:47,880 --> 00:46:49,720 (WHOOPING) 927 00:46:56,120 --> 00:47:01,000 THEO: I think the biggest takeaway from the competition this time round 928 00:47:01,000 --> 00:47:03,000 is it's not the end of the world 929 00:47:03,000 --> 00:47:04,920 if you make a mistake, it really isn't it. 930 00:47:04,920 --> 00:47:07,120 They're just obstacles, you go around them 931 00:47:07,120 --> 00:47:08,960 and you live to fight another day. 932 00:47:08,960 --> 00:47:11,880 (WHOOPING AND CHEERING) 933 00:47:18,560 --> 00:47:19,760 ANNOUNCER: Tomorrow night... 934 00:47:19,760 --> 00:47:21,840 We want an ice-cream that cures our winter blues. 935 00:47:21,840 --> 00:47:22,840 Ooh! 936 00:47:22,840 --> 00:47:26,480 Whoever wins this challenge will have their ice-cream rolled out 937 00:47:26,480 --> 00:47:28,720 starting tomorrow across the country. 938 00:47:28,720 --> 00:47:29,960 (GASPING AND WHOOPING) 939 00:47:29,960 --> 00:47:31,400 Let's go! 940 00:47:31,400 --> 00:47:34,120 The competition is fierce... 941 00:47:34,120 --> 00:47:35,440 Oh, look at this. 942 00:47:35,440 --> 00:47:37,680 ..for one of the biggest prizes 943 00:47:37,680 --> 00:47:39,160 of the year. 944 00:47:39,160 --> 00:47:40,520 I'm going to go all-in. 945 00:47:40,520 --> 00:47:41,760 ALANA: This is the challenge 946 00:47:41,760 --> 00:47:43,280 that I want to win. 947 00:47:43,280 --> 00:47:45,120 And the icing on the cake... 948 00:47:45,120 --> 00:47:46,280 Ooh! 949 00:47:46,280 --> 00:47:49,360 ..is being first in the top 10. 950 00:47:49,360 --> 00:47:50,360 Oh! 951 00:47:50,360 --> 00:47:52,680 That is like what dreams are made of.