1 00:00:05,960 --> 00:00:07,200 ANNABEL: In you go, lads. 2 00:00:07,200 --> 00:00:08,520 In you go. 3 00:00:08,520 --> 00:00:10,600 VINNIE: What's going on here? LUKE: Ooh! 4 00:00:10,600 --> 00:00:11,760 What's that? 5 00:00:11,760 --> 00:00:14,240 Heat week, walking into the MasterChef kitchen, 6 00:00:14,240 --> 00:00:15,920 and at the front of the room 7 00:00:15,920 --> 00:00:18,160 is a big glass box 8 00:00:18,160 --> 00:00:20,800 filled with smoke. 9 00:00:20,800 --> 00:00:24,160 I'm thinking this is going to be something very hot. 10 00:00:24,160 --> 00:00:25,800 Ooh! 11 00:00:25,800 --> 00:00:27,760 Morning, everybody. 12 00:00:27,760 --> 00:00:30,400 CASPER: Good luck guys. Thanks, Caspy. 13 00:00:30,400 --> 00:00:31,640 Let's go. 14 00:00:36,720 --> 00:00:39,120 Morning, all. CONTESTANTS: Morning. 15 00:00:39,120 --> 00:00:40,519 Heat week! Uff! 16 00:00:40,519 --> 00:00:42,239 It erupted yesterday, 17 00:00:42,239 --> 00:00:43,599 and it was a scorcher, right? 18 00:00:47,160 --> 00:00:50,480 Every day is a chance to rise above the rest. 19 00:00:51,760 --> 00:00:55,160 Top dish earning immunity for the whole week. 20 00:00:58,080 --> 00:01:00,760 Casper won the spicy mystery box challenge yesterday, 21 00:01:00,760 --> 00:01:04,239 and he has guaranteed himself another week in the competition. 22 00:01:04,239 --> 00:01:05,839 AARON: Spicy. 23 00:01:07,719 --> 00:01:10,759 Whoever gets top dish today, they'll join Casper... 24 00:01:13,160 --> 00:01:15,479 ..be one step closer to MasterChef glory. 25 00:01:18,320 --> 00:01:20,520 Everyone else stays in the danger zone... 26 00:01:22,200 --> 00:01:24,040 ..heading towards the elimination 27 00:01:24,040 --> 00:01:25,360 at the end of the week. 28 00:01:29,680 --> 00:01:32,920 Outside, the MasterChef garden boasts some of the most 29 00:01:32,920 --> 00:01:34,760 beautiful fresh fruit, 30 00:01:34,760 --> 00:01:37,680 veg, herbs and spices. 31 00:01:38,840 --> 00:01:42,640 Today, we've selected an ingredient from our garden 32 00:01:42,640 --> 00:01:44,480 that we want to celebrate. 33 00:01:47,280 --> 00:01:48,560 It's... 34 00:01:53,680 --> 00:01:55,200 ..chillis! 35 00:01:55,200 --> 00:01:56,440 (CHEERING AND APPLAUSE) 36 00:01:59,200 --> 00:02:00,360 Chilli! Chilli! 37 00:02:00,360 --> 00:02:01,840 Mmm, chilli. 38 00:02:01,840 --> 00:02:03,720 I love spicy food. Malaysians love spicy flavours. 39 00:02:03,720 --> 00:02:05,720 So, yeah, within my ballpark. 40 00:02:07,240 --> 00:02:08,400 I like chilli. 41 00:02:08,400 --> 00:02:09,760 VINNIE: Chillies, I love chillies. 42 00:02:09,760 --> 00:02:11,760 I absolutely love using chillies in a lot of my dishes. 43 00:02:11,760 --> 00:02:14,080 I am told that I use too much chillies, 44 00:02:14,080 --> 00:02:17,320 so hopefully I can actually do well with this challenge. 45 00:02:17,320 --> 00:02:19,000 There's four types of fresh chillies 46 00:02:19,000 --> 00:02:20,560 growing in our garden - 47 00:02:20,560 --> 00:02:22,000 birdseye, 48 00:02:22,000 --> 00:02:23,840 jalapeno, 49 00:02:23,840 --> 00:02:25,520 red cayenne 50 00:02:25,520 --> 00:02:27,320 and green cayenne. 51 00:02:27,320 --> 00:02:31,520 Each variety has its own unique flavour and characteristics, 52 00:02:31,520 --> 00:02:33,280 so make sure you taste them - 53 00:02:33,280 --> 00:02:34,840 very, very important. 54 00:02:35,920 --> 00:02:40,280 Use the heat from the chillies to add dimension to your dish. 55 00:02:40,280 --> 00:02:42,760 But don't forget, while some are mild, 56 00:02:42,760 --> 00:02:45,040 some others will pack a punch. 57 00:02:46,360 --> 00:02:48,840 Guys, you've got 60 minutes 58 00:02:48,840 --> 00:02:50,720 to cook a dish... 59 00:02:52,280 --> 00:02:56,040 ..celebrating a least one of those four chillies. 60 00:02:57,240 --> 00:02:59,360 OK, guys? CONTESTANTS: Yeah. 61 00:02:59,360 --> 00:03:01,240 Yes? CONTESTANTS: Yes, Chef. 62 00:03:01,240 --> 00:03:02,480 Your 60 minutes start now! 63 00:03:02,480 --> 00:03:03,680 Come on! 64 00:03:03,680 --> 00:03:05,080 (CHEERING AND APPLAUSE) 65 00:03:05,080 --> 00:03:06,920 Let's go, guys. 66 00:03:06,920 --> 00:03:08,640 ANNABEL: What happened to ladies first? 67 00:03:08,640 --> 00:03:10,520 (LAUGHTER) 68 00:03:10,520 --> 00:03:11,880 VINNIE: Going to fall down the stairs. 69 00:03:11,880 --> 00:03:13,040 Get a basket. Make way! 70 00:03:14,760 --> 00:03:17,400 PETRO: I've got my eye only on one chilli, 71 00:03:17,400 --> 00:03:19,840 and that's the red cayenne. 72 00:03:19,840 --> 00:03:21,680 I really love the flavour. 73 00:03:21,680 --> 00:03:23,640 We are raiding these plants. 74 00:03:23,640 --> 00:03:24,960 It's actually very floral, 75 00:03:24,960 --> 00:03:26,640 and it's got a light amount of heat. 76 00:03:26,640 --> 00:03:29,280 I think it's gonna pair really well with what I have in mind. 77 00:03:29,280 --> 00:03:32,480 That's probably enough, but I'll just get a bit more. 78 00:03:32,480 --> 00:03:34,359 I'm feeling pretty excited for this challenge. 79 00:03:34,359 --> 00:03:36,399 I feel like I can muster up a unique idea, 80 00:03:36,399 --> 00:03:37,559 something creative. 81 00:03:37,559 --> 00:03:39,439 (IN BRITISH ACCENT) Should I take a branch? 82 00:03:39,439 --> 00:03:40,759 I do wear a chilli around my neck. 83 00:03:40,759 --> 00:03:42,239 It is a... 84 00:03:42,239 --> 00:03:44,359 Kind of like a good luck thing in, like, Sicily 85 00:03:44,359 --> 00:03:45,719 and stuff like that. 86 00:03:45,719 --> 00:03:47,359 Alright. See you guys. 87 00:03:47,359 --> 00:03:48,919 He's gone rogue, guys. 88 00:03:48,919 --> 00:03:50,479 Hopefully luck is on my side today, 89 00:03:50,479 --> 00:03:52,079 and I can pull out something crazy. 90 00:03:57,079 --> 00:03:59,719 ANNABEL: Oh, what bench is free? Dammit! 91 00:03:59,719 --> 00:04:01,519 I am loving the energy in the room. 92 00:04:01,519 --> 00:04:03,839 I think it's related to the fact that they've got 60 minutes. 93 00:04:03,839 --> 00:04:05,759 I feel like it wakes them up. 94 00:04:05,759 --> 00:04:07,919 And I think, today, they're suddenly realising 95 00:04:07,919 --> 00:04:09,559 it is a wide-open cook. 96 00:04:09,559 --> 00:04:10,879 We need to have fun. ANDY: Yep. 97 00:04:10,879 --> 00:04:14,119 Today is just 100% about yummy food, using chilli. 98 00:04:14,119 --> 00:04:15,759 Yeah. And it's just setting them up 99 00:04:15,759 --> 00:04:17,159 for success, right? Yeah. 100 00:04:17,159 --> 00:04:19,759 When have you had a dish that really does feature chilli 101 00:04:19,759 --> 00:04:22,679 and gone, "Oh, I wish it had a bit more flavour"? 102 00:04:22,679 --> 00:04:24,719 Like, they've got the key ingredient here. 103 00:04:24,719 --> 00:04:26,599 They can match it with sweetness, with sourness, 104 00:04:26,599 --> 00:04:28,320 with bitterness - like, it's all there. 105 00:04:28,320 --> 00:04:30,360 It's all hidden inside the chilli. 106 00:04:30,360 --> 00:04:32,200 Yeah. But what is interesting 107 00:04:32,200 --> 00:04:33,840 is, here, in the MasterChef kitchen, 108 00:04:33,840 --> 00:04:35,440 there is no limits. 109 00:04:35,440 --> 00:04:39,040 So, a day like today, where you can express yourself, 110 00:04:39,040 --> 00:04:41,560 I think these little ingredients there, 111 00:04:41,560 --> 00:04:43,920 all of them, are so versatile, 112 00:04:43,920 --> 00:04:46,880 and I think we're going to have so much to enjoy. 113 00:04:46,880 --> 00:04:48,360 I agree. 114 00:04:52,520 --> 00:04:54,160 ANNABEL: It's weird only having one person on the bench 115 00:04:54,160 --> 00:04:56,560 because, like, you've got no friends to talk to. 116 00:04:56,560 --> 00:04:57,960 (LAUGHS) You guys are just hovering. 117 00:05:01,560 --> 00:05:03,080 Hey, Annabel. Hi, Poh. 118 00:05:03,080 --> 00:05:04,080 So, tell us what you're making. 119 00:05:04,080 --> 00:05:05,240 I'm going to do a butterflied 120 00:05:05,240 --> 00:05:06,760 King George whiting on the hibachi... 121 00:05:07,840 --> 00:05:09,799 ..and then I'm going to make, like, a Thai-inspired 122 00:05:09,799 --> 00:05:11,319 red curry sauce, 123 00:05:11,319 --> 00:05:12,839 and then do some pipis in that as well. 124 00:05:12,839 --> 00:05:15,719 And then, serve it on the plate, like, pipis, barbecued whiting. 125 00:05:15,719 --> 00:05:18,759 That's how I would like to eat chilli. 126 00:05:18,759 --> 00:05:19,999 Yeah, I love it. OK. 127 00:05:19,999 --> 00:05:21,799 I think it's solid. Yeah. 128 00:05:21,799 --> 00:05:23,239 I think just, the hibachi - 129 00:05:23,239 --> 00:05:24,840 that's going to be a little pressure point for you. 130 00:05:24,840 --> 00:05:26,479 Yes. And the filleting. 131 00:05:26,479 --> 00:05:27,479 Yes. 132 00:05:27,479 --> 00:05:29,200 So making sure there is no bonesies. 133 00:05:29,200 --> 00:05:30,640 No bonesies. Yeah. 134 00:05:30,640 --> 00:05:32,280 Yeah, yeah. 135 00:05:32,280 --> 00:05:35,000 I'm, like, fairly confident with, like, fish. 136 00:05:35,000 --> 00:05:36,320 Yeah. I love butterflying things so... 137 00:05:36,320 --> 00:05:37,560 Yeah, yeah, yeah, yeah, yeah. 138 00:05:37,560 --> 00:05:38,680 You go into the zone. Yeah. 139 00:05:38,680 --> 00:05:40,960 I love this. I think you're on a good path. Good luck. 140 00:05:40,960 --> 00:05:42,039 Thank you. 141 00:05:47,520 --> 00:05:48,840 Mm! 142 00:05:48,840 --> 00:05:50,159 Spicy, Annabel? 143 00:05:50,159 --> 00:05:53,320 I don't think raw curry paste is designed to be eaten. 144 00:05:53,320 --> 00:05:54,400 (LAUGHS) 145 00:05:54,400 --> 00:05:56,000 It's probably not the most traditional 146 00:05:56,000 --> 00:05:58,680 Thai red curry paste I'm making today. 147 00:05:58,680 --> 00:06:00,440 I don't want this to be, like, a curry. 148 00:06:00,440 --> 00:06:02,800 This is, like, a curry sauce. 149 00:06:02,800 --> 00:06:04,160 I don't want to overpower 150 00:06:04,160 --> 00:06:05,920 the flavour of the fish or the pipis. 151 00:06:07,120 --> 00:06:10,840 So, I want to be fairly restrained in my level of spice 152 00:06:10,840 --> 00:06:12,000 and the aromats as well, 153 00:06:12,000 --> 00:06:13,520 but I want you to be able to taste 154 00:06:13,520 --> 00:06:15,720 all of those delicious ingredients. 155 00:06:15,720 --> 00:06:18,080 Instead of just being, like, smack-in-your-face hot, 156 00:06:18,080 --> 00:06:19,400 be like, "This is yummy." 157 00:06:20,960 --> 00:06:22,280 It's smelling good, Annabel. 158 00:06:26,360 --> 00:06:27,680 PAT: Heat week, feeling pretty good. 159 00:06:27,680 --> 00:06:29,480 You know, I'm not scared of chillies. 160 00:06:30,560 --> 00:06:33,520 Today, I'll be using three varieties in my dish. 161 00:06:33,520 --> 00:06:37,560 So, the cayennes, the jalapenos and the bird's eyes. 162 00:06:37,560 --> 00:06:40,800 And today, I'll be cooking patatas bravas, 163 00:06:40,800 --> 00:06:43,240 a potato and saffron hash, 164 00:06:43,240 --> 00:06:45,680 which will be sitting on a fiery tomato sauce, 165 00:06:45,680 --> 00:06:47,320 a smoked garlic aioli. 166 00:06:47,320 --> 00:06:48,920 There'll be an anchovy on top 167 00:06:48,920 --> 00:06:50,400 and some pickled chillies as well. 168 00:06:52,080 --> 00:06:54,080 The first thing I need to get onto 169 00:06:54,080 --> 00:06:56,400 is the first stage of the potato hash. 170 00:06:56,400 --> 00:06:57,680 Ha-ha! Look at that. 171 00:06:57,680 --> 00:06:59,720 Patatas bravas is a tapas meal, 172 00:06:59,720 --> 00:07:02,080 the type of food I love to eat. 173 00:07:02,080 --> 00:07:05,840 It's, like, rich, indulgent, crunchy, deep-fried. 174 00:07:05,840 --> 00:07:07,920 You wouldn't want to have too many of them. 175 00:07:07,920 --> 00:07:10,240 That's why it's designed as a one-bite dish. 176 00:07:10,240 --> 00:07:13,080 But with a cold beer, mate, you could probably smash a few. 177 00:07:13,080 --> 00:07:15,080 Get up on that gantry and into the top six 178 00:07:15,080 --> 00:07:16,320 is the target today. 179 00:07:16,320 --> 00:07:19,480 So, we've got to get a good dish up first and see how we go. 180 00:07:20,800 --> 00:07:21,960 LUKE: Let's go, brother. Here we go. 181 00:07:21,960 --> 00:07:23,440 Get it, big dog. 182 00:07:23,440 --> 00:07:24,960 Two chillies I'm choosing today are the cayenne 183 00:07:24,960 --> 00:07:26,440 and the bird's eyes. 184 00:07:26,440 --> 00:07:28,720 I know that I need to taste these chillies 185 00:07:28,720 --> 00:07:30,400 to work out how kind of spicy they are. 186 00:07:30,400 --> 00:07:31,680 Handling chillies! 187 00:07:31,680 --> 00:07:33,560 Goodness me. 188 00:07:33,560 --> 00:07:34,800 But in the back of my mind, 189 00:07:34,800 --> 00:07:36,320 I've just got flashbacks to me eating 190 00:07:36,320 --> 00:07:38,800 a birdseye chilli as a kid and blowing my head off. 191 00:07:38,800 --> 00:07:41,280 And I just can't force myself to do it. 192 00:07:43,640 --> 00:07:46,240 Today, I'm relying on a little bit of memory, 193 00:07:46,240 --> 00:07:48,080 inspired by the birdseye chilli. 194 00:07:48,080 --> 00:07:50,240 I'm going to use some of the skills I've learned 195 00:07:50,240 --> 00:07:51,680 from the competition so far. 196 00:07:51,680 --> 00:07:53,800 Well, the technique I learned from Josh Niland - 197 00:07:53,800 --> 00:07:55,400 reverse butterflied snapper. 198 00:07:56,880 --> 00:07:58,720 That is something I would have had no idea 199 00:07:58,720 --> 00:08:00,760 how to do before MasterChef. 200 00:08:00,760 --> 00:08:02,000 I'm then going to deep-fry it 201 00:08:02,000 --> 00:08:04,000 and put on, like, a Thai-style dressing, 202 00:08:04,000 --> 00:08:05,440 serve it with a som tam, 203 00:08:05,440 --> 00:08:07,600 which is, like, a Thai kind of salad, 204 00:08:07,600 --> 00:08:09,880 and then just some nice jasmine rice. 205 00:08:09,880 --> 00:08:12,240 The dream is that when the judges eat the dish, 206 00:08:12,240 --> 00:08:13,760 they get the flavour of the fish, 207 00:08:13,760 --> 00:08:16,240 then they get that really nice spice from the sauce. 208 00:08:16,240 --> 00:08:19,640 But it doesn't matter how good this fish tastes. 209 00:08:19,640 --> 00:08:21,760 If I leave just one bone in this fish, 210 00:08:21,760 --> 00:08:23,560 I'm completely cooked. 211 00:08:23,560 --> 00:08:25,800 Atta girl. 212 00:08:25,800 --> 00:08:27,320 I really want to make sure I take my time 213 00:08:27,320 --> 00:08:29,560 and get it right and really nail it. 214 00:08:32,280 --> 00:08:34,720 AARON: The judges say they want flavour, and I'm leaning 215 00:08:34,720 --> 00:08:37,640 into my Malaysian flavours and heritage, and I'm going 216 00:08:37,640 --> 00:08:39,480 with a Malaysian-style chilli crab. 217 00:08:41,600 --> 00:08:45,160 So, my memories of chilli crab is always having it in Malaysia. 218 00:08:46,320 --> 00:08:47,680 My grandpa knew a lot of fishermen, 219 00:08:47,680 --> 00:08:50,440 and they would bring in these massive foam boxes 220 00:08:50,440 --> 00:08:51,640 of seafood to our house, 221 00:08:51,640 --> 00:08:56,480 and my grandma would make the most amazing curry crab. 222 00:08:56,480 --> 00:08:58,560 And it was spicy. It was really spicy. 223 00:08:58,560 --> 00:09:00,880 Plan for the crab is just to have it as is. 224 00:09:00,880 --> 00:09:02,680 So, like, serve it in the shells. 225 00:09:02,680 --> 00:09:04,560 It's, like... It's a real, like, hands-on, 226 00:09:04,560 --> 00:09:05,800 get in there, real messy 227 00:09:05,800 --> 00:09:07,240 kind of...kind of way to eat, and I love it. 228 00:09:08,800 --> 00:09:10,880 Like, you know, it's real quintessential, 229 00:09:10,880 --> 00:09:12,200 like, Malaysian food. 230 00:09:12,200 --> 00:09:15,120 You know, you get around a big table, family style, 231 00:09:15,120 --> 00:09:16,800 everyone grabs a crab, 232 00:09:16,800 --> 00:09:18,400 they're all wearing bibs and everything. 233 00:09:18,400 --> 00:09:20,360 They're, like, bashing away and, like, taking out the meat. 234 00:09:20,360 --> 00:09:24,040 It's a whole affair, so I really love the dish. 235 00:09:24,040 --> 00:09:26,800 And what better day to bring it up than today, 236 00:09:26,800 --> 00:09:28,240 to celebrate chilli? 237 00:09:28,240 --> 00:09:29,560 The main thing I have to nail 238 00:09:29,560 --> 00:09:33,400 is balance of heat, acidity and sweetness in the sauce. 239 00:09:33,400 --> 00:09:36,880 But also, it's very easy to overcook the crab meat. 240 00:09:36,880 --> 00:09:39,040 There's a lot riding on this cook 241 00:09:39,040 --> 00:09:40,800 because I really want to transport the judges 242 00:09:40,800 --> 00:09:43,920 to my memories, to my nostalgia, 243 00:09:43,920 --> 00:09:46,480 to bring them to that space where they're really 244 00:09:46,480 --> 00:09:50,600 getting stuck into the dish and, like, really enjoying it, 245 00:09:50,600 --> 00:09:55,080 but also want to honour the memory of my grandparents, 246 00:09:55,080 --> 00:09:56,320 my heritage. 247 00:09:57,600 --> 00:10:00,840 And I really want to do this dish justice. 248 00:10:07,800 --> 00:10:09,520 VINNIE: Alright. 249 00:10:09,520 --> 00:10:11,760 Feeling pretty excited to make a dish using one 250 00:10:11,760 --> 00:10:13,960 of the chillies from the MasterChef garden. 251 00:10:13,960 --> 00:10:16,200 My first introduction to chillies 252 00:10:16,200 --> 00:10:17,560 was my nonna and nonno's house. 253 00:10:17,560 --> 00:10:20,320 I was probably three or four years old, 254 00:10:20,320 --> 00:10:22,840 and I remember them saying to me, "Do not touch this bush. 255 00:10:22,840 --> 00:10:24,160 "It is spicy." 256 00:10:24,160 --> 00:10:26,520 And I said, "OK, no worries." 257 00:10:26,520 --> 00:10:28,040 And obviously, the first thing I did 258 00:10:28,040 --> 00:10:29,440 was touch the chillies and put them directly 259 00:10:29,440 --> 00:10:31,240 into my mouth, so... (LAUGHS) 260 00:10:31,240 --> 00:10:32,520 Right. 261 00:10:32,520 --> 00:10:34,560 ..when I think of chillies 262 00:10:34,560 --> 00:10:36,640 and spicy heat in Italy, 263 00:10:36,640 --> 00:10:40,080 my first thought goes to nduja, 264 00:10:40,080 --> 00:10:42,320 which is, like, a spicy, spreadable salami. 265 00:10:44,920 --> 00:10:46,760 CASPER: Vinnie, that is scary. Why? 266 00:10:46,760 --> 00:10:48,000 That's moving so quick. 267 00:10:50,720 --> 00:10:53,160 Normally, to make nduja, it's a long process. 268 00:10:53,160 --> 00:10:54,880 You need weeks to do it at home. 269 00:10:54,880 --> 00:10:57,080 But today, I'm going to find some short cuts 270 00:10:57,080 --> 00:10:59,040 to pull it off and get the same flavours 271 00:10:59,040 --> 00:11:01,560 that you would get from nduja in under an hour. 272 00:11:01,560 --> 00:11:03,760 You've all started strong. Keep it going. 273 00:11:03,760 --> 00:11:05,040 45 minutes to go! 274 00:11:05,040 --> 00:11:07,160 (APPLAUSE) Come on guys, let's push. 275 00:11:09,480 --> 00:11:11,120 Vinnie. Andy. 276 00:11:11,120 --> 00:11:12,280 Chilli day - you must be happy. 277 00:11:12,280 --> 00:11:13,320 Yes, I am, I am. Yeah? 278 00:11:13,320 --> 00:11:16,000 I'm making a fresh nduja. 279 00:11:16,000 --> 00:11:19,480 OK. Spicy, spreadable salami. Yeah. 280 00:11:19,480 --> 00:11:22,400 Instead of curing it, it's going to be all fresh. 281 00:11:22,400 --> 00:11:23,960 So, I've made, like, an nduja paste, 282 00:11:23,960 --> 00:11:24,960 all the same flavours. 283 00:11:24,960 --> 00:11:27,360 I'm gonna turn that into a sauce with the pork. 284 00:11:27,360 --> 00:11:29,480 I'm gonna make a glaze with the leftover paste, 285 00:11:29,480 --> 00:11:30,960 with some prawns. 286 00:11:30,960 --> 00:11:32,840 Cook them on the hibachi. 287 00:11:32,840 --> 00:11:35,000 And then, like, a zucchini salad on the side. 288 00:11:36,120 --> 00:11:37,200 Right. OK, mate, 289 00:11:37,200 --> 00:11:39,400 it really does come down to this nduja, right? 290 00:11:39,400 --> 00:11:40,640 Yeah. You know, that's the... 291 00:11:40,640 --> 00:11:42,280 That's the celebration. ..the hero. 292 00:11:42,280 --> 00:11:44,600 And I assume that this is kind of your mince mix here. 293 00:11:44,600 --> 00:11:45,760 Yes. Yeah. 294 00:11:45,760 --> 00:11:48,280 Are you happy with the...how coarse it is? 295 00:11:48,280 --> 00:11:49,400 I'll probably chop it up again. 296 00:11:49,400 --> 00:11:51,000 I just wanted to get onto everything else 297 00:11:51,000 --> 00:11:54,240 and get all the pork marinated in that paste. 298 00:11:54,240 --> 00:11:55,560 I'm going to get my pickles in now. 299 00:11:55,560 --> 00:11:56,760 My glaze is basically done. 300 00:11:56,760 --> 00:11:59,160 Peel those prawns, put them in, hibachi - off we go. 301 00:12:00,720 --> 00:12:02,280 (CHUCKLES) 302 00:12:05,640 --> 00:12:06,960 Petro! 303 00:12:06,960 --> 00:12:09,160 Oh, yes? 304 00:12:09,160 --> 00:12:11,000 Ah, yeah, it's smelling pretty good. 305 00:12:11,000 --> 00:12:12,840 Very... Smelling very chilli-like. 306 00:12:12,840 --> 00:12:16,720 Uh, I'm gonna add in a pinch of salt and finish it off. 307 00:12:16,720 --> 00:12:18,240 And then, I'll be straining this 308 00:12:18,240 --> 00:12:19,520 and putting it into the blast freezer. 309 00:12:19,520 --> 00:12:21,040 I want to do something really creative today. 310 00:12:21,040 --> 00:12:23,800 I feel like, now, there's not many of us left, 311 00:12:23,800 --> 00:12:26,480 and you have to do whatever you can to stand out 312 00:12:26,480 --> 00:12:28,960 from the pack because everyone is such a good cook. 313 00:12:28,960 --> 00:12:30,640 Petro, what's going on here? 314 00:12:30,640 --> 00:12:32,040 I'm doing dessert. 315 00:12:32,040 --> 00:12:35,240 In a chilli challenge? Yes, in a chilli challenge. 316 00:12:35,240 --> 00:12:36,800 That is bold. It's a bold move. 317 00:12:36,800 --> 00:12:38,440 I think it's a good chance to push myself. 318 00:12:38,440 --> 00:12:40,080 I don't think anyone else is doing dessert. 319 00:12:40,080 --> 00:12:41,160 No. 320 00:12:41,160 --> 00:12:42,720 So, I'm making a chilli ice-cream, 321 00:12:42,720 --> 00:12:44,880 which has a bit of lime zest and a touch of vanilla. 322 00:12:44,880 --> 00:12:45,920 Yep. OK. 323 00:12:45,920 --> 00:12:48,880 I'm making a fresh granita with chilli, lime juice, 324 00:12:48,880 --> 00:12:50,840 lime zest, vanilla... Which chilli? 325 00:12:50,840 --> 00:12:52,640 Long red cayenne. Yep, OK. 326 00:12:52,640 --> 00:12:54,720 Real nice fruity notes. 327 00:12:54,720 --> 00:12:56,120 And I'm doing 328 00:12:56,120 --> 00:12:58,800 a toasted coconut tapioca pudding. 329 00:12:59,920 --> 00:13:02,600 I want to add a fruit element, so I got pears, 330 00:13:02,600 --> 00:13:03,880 I got pineapple, 331 00:13:03,880 --> 00:13:06,080 and I'm going to char some off and see which one works best. 332 00:13:06,080 --> 00:13:07,440 OK, cool. 333 00:13:07,440 --> 00:13:09,520 Definitely a good way to stand out. 334 00:13:09,520 --> 00:13:11,720 Get it done. You got this. Alrighty. Thank you, Sofia. 335 00:13:17,880 --> 00:13:20,920 I am the most pumped, out of all you guys, 336 00:13:20,920 --> 00:13:22,560 because I feel like this has done is exactly 337 00:13:22,560 --> 00:13:25,640 what we thought it would - clear ideas, concise ideas, 338 00:13:25,640 --> 00:13:27,440 flavour at the forefront. 339 00:13:27,440 --> 00:13:30,520 I got Vinnie. He's going all out and making his own nduja, 340 00:13:30,520 --> 00:13:31,960 which he's going to put over prawns. 341 00:13:31,960 --> 00:13:33,760 Wow. Yeah, so he's done it at home 342 00:13:33,760 --> 00:13:35,200 a heap of times. 343 00:13:35,200 --> 00:13:37,000 Probably hasn't done it in 60 minutes, 344 00:13:37,000 --> 00:13:38,840 but he's still pretty confident. 345 00:13:38,840 --> 00:13:40,280 It's just about that nduja, you know? 346 00:13:40,280 --> 00:13:43,280 Like, for me, what will the texture be like? 347 00:13:43,280 --> 00:13:46,160 He's used a hand-cut method rather than a mince. 348 00:13:46,160 --> 00:13:49,560 It's normally a spreadable-type consistency. 349 00:13:49,560 --> 00:13:51,120 So... Has he gone Dim Sim Lim? 350 00:13:51,120 --> 00:13:52,200 Sort of. Yeah. 351 00:13:52,200 --> 00:13:53,520 Just Dim Sim. 352 00:13:53,520 --> 00:13:55,480 One - one hand, no Lim. (CHUCKLES) 353 00:13:55,480 --> 00:13:57,640 And then, Pat. Pat's got a great idea. 354 00:13:57,640 --> 00:14:00,880 He wants to create, like, a potato finger-type thing. 355 00:14:00,880 --> 00:14:02,480 Oh, I love this. 356 00:14:02,480 --> 00:14:03,760 A lot of process into it. 357 00:14:03,760 --> 00:14:05,320 The chilli element 358 00:14:05,320 --> 00:14:06,840 is a roasted chilli and tomato... 359 00:14:06,840 --> 00:14:08,040 It's a hot sauce. 360 00:14:09,480 --> 00:14:10,720 Annabel. Hey. 361 00:14:10,720 --> 00:14:13,040 She's doing a red curry sauce, 362 00:14:13,040 --> 00:14:15,360 butterflied whiting, and gonna roast some pipis, 363 00:14:15,360 --> 00:14:17,080 all on the...on the hibachi. 364 00:14:18,440 --> 00:14:19,840 Solid idea. 365 00:14:19,840 --> 00:14:22,640 I think she sort of looks dialled-in, 366 00:14:22,640 --> 00:14:24,320 and I think she's going to be good. 367 00:14:25,600 --> 00:14:28,520 JEAN-CHRISTOPHE: Now, Aaron, mud crab Malaysian style. 368 00:14:28,520 --> 00:14:29,640 Yeah. Oh! 369 00:14:29,640 --> 00:14:30,960 I know! I can see... 370 00:14:30,960 --> 00:14:33,000 Can you imagine how much fun we're gonna be having 371 00:14:33,000 --> 00:14:34,720 if we're all, like, fighting over the last claw of... 372 00:14:34,720 --> 00:14:36,320 Bring out the bibs. Yeah, yeah. 373 00:14:36,320 --> 00:14:37,920 Bring out the bibs. Exactly. 374 00:14:37,920 --> 00:14:39,440 How are you supposed to mop the sauce? 375 00:14:39,440 --> 00:14:41,080 Like this. (MIMICS SLURPING) 376 00:14:42,360 --> 00:14:43,320 The chilli. 377 00:14:43,320 --> 00:14:45,520 Oh, yeah. (LAUGHS) I can see that already. 378 00:14:47,400 --> 00:14:49,360 So, Luke is doing a whole fried snapper, 379 00:14:49,360 --> 00:14:52,480 and you can see he's nailing all the bones, one by one. 380 00:14:52,480 --> 00:14:54,280 And he's doing a som tam. 381 00:14:54,280 --> 00:14:55,880 Som... You som tam, you lose some. 382 00:14:55,880 --> 00:14:57,880 Som tam. Palm sugar, 383 00:14:57,880 --> 00:15:00,360 fish sauce, chilli, lime... Yes! Thank you. 384 00:15:00,360 --> 00:15:01,760 Yeah. And lots of chilli. 385 00:15:01,760 --> 00:15:03,000 Yes. 386 00:15:04,120 --> 00:15:05,680 To fillet my fish 387 00:15:05,680 --> 00:15:07,440 for my Thai-style crispy snapper, 388 00:15:07,440 --> 00:15:09,640 I'm using a reverse butterfly technique. 389 00:15:12,200 --> 00:15:14,600 Can't tell if that's a bone I can take out or not. 390 00:15:15,600 --> 00:15:18,360 But it's quite difficult to get all these pin bones out. 391 00:15:25,040 --> 00:15:26,520 Far out. 392 00:15:26,520 --> 00:15:27,920 It is taking a lot longer than I thought. 393 00:15:31,240 --> 00:15:33,760 ANNABEL: Filleting fish is so fun. 394 00:15:33,760 --> 00:15:35,040 I'm working on my fish 395 00:15:35,040 --> 00:15:37,440 for my butterflied King George whiting 396 00:15:37,440 --> 00:15:38,560 on the hibachi. 397 00:15:38,560 --> 00:15:40,440 Thank you, Chef. 398 00:15:40,440 --> 00:15:42,400 I feel like maybe this is why I found myself 399 00:15:42,400 --> 00:15:43,360 working in medicine. 400 00:15:43,360 --> 00:15:46,240 It's because I just like cutting things, 401 00:15:46,240 --> 00:15:47,560 in a non, you know, weird way. 402 00:15:47,560 --> 00:15:49,480 Bone free! I'm pretty sure. 403 00:15:50,560 --> 00:15:52,520 That's one thing I actually trust myself to do, 404 00:15:52,520 --> 00:15:53,720 is to get bones out of a fish. 405 00:15:53,720 --> 00:15:54,920 I think it's like operating. 406 00:15:54,920 --> 00:15:58,160 I just use...imagine them as, like, little patients at work. 407 00:15:58,160 --> 00:15:59,640 So, there's no room for error there, 408 00:15:59,640 --> 00:16:01,960 so there will be no error here as well. 409 00:16:01,960 --> 00:16:04,960 My fish is filleted. I'm still nursing my paste. 410 00:16:04,960 --> 00:16:06,760 I feel like I'm in a good position. 411 00:16:06,760 --> 00:16:08,240 I get that salt on the skin, 412 00:16:08,240 --> 00:16:10,640 and I get it in the fridge so that that skin can dry out 413 00:16:10,640 --> 00:16:13,240 and go, like, really crispy once it's cooked over the charcoal. 414 00:16:16,440 --> 00:16:18,040 AARON: 30 minutes ago. 415 00:16:18,040 --> 00:16:19,560 Chilli crab sauce is coming along nicely. 416 00:16:19,560 --> 00:16:21,200 It's bubbling away and slowly reducing. 417 00:16:21,200 --> 00:16:23,760 I'm really liking where the flavour is at, 418 00:16:23,760 --> 00:16:25,760 but I think it does need a hit more chilli. 419 00:16:28,640 --> 00:16:29,800 Aaron. 420 00:16:29,800 --> 00:16:31,440 Chef, how are you? Ooh, lovely crabs! 421 00:16:31,440 --> 00:16:32,800 (CRAB SHELL SNAPS) 422 00:16:32,800 --> 00:16:34,720 Oh! Yeah. 423 00:16:34,720 --> 00:16:36,320 This is one of my favourites. 424 00:16:36,320 --> 00:16:38,080 Is it? One of mine too. 425 00:16:38,080 --> 00:16:39,880 So, I can see you've got your shells. 426 00:16:39,880 --> 00:16:41,840 The freshness of the produce is always top. 427 00:16:41,840 --> 00:16:43,160 Yeah, it's beautiful. Stunning. 428 00:16:43,160 --> 00:16:44,560 So, what's going to make 429 00:16:44,560 --> 00:16:46,720 your sauce get the best of your crab? 430 00:16:46,720 --> 00:16:47,960 So, it's just layering the heat 431 00:16:47,960 --> 00:16:49,600 and making sure that it's not overly spicy. 432 00:16:51,040 --> 00:16:52,440 I want to use the innards of the crab 433 00:16:52,440 --> 00:16:53,840 to give it a bit of funk. 434 00:16:53,840 --> 00:16:56,880 And then, I'm going to cook the crab in the sauce as well. 435 00:16:56,880 --> 00:16:58,720 You're going to serve it with the shells... 436 00:16:58,720 --> 00:16:59,840 Shell on, yeah. 437 00:16:59,840 --> 00:17:01,120 Are you going to break them up a little bit? 438 00:17:01,120 --> 00:17:03,920 Yes. I'm going to use a mallet and just lightly crack them 439 00:17:03,920 --> 00:17:05,120 so the sauce can go inside. 440 00:17:05,120 --> 00:17:06,160 (WHISTLES) Yeah. 441 00:17:06,160 --> 00:17:07,840 So, it's going to be sticky fingers? 442 00:17:07,840 --> 00:17:09,640 Yeah! It's going to be lots of messy fingers today. 443 00:17:09,640 --> 00:17:11,120 So, there's going to be a lot of licking fingers too. 444 00:17:11,120 --> 00:17:12,520 Yeah. (LAUGHS) Well done, mate. 445 00:17:12,520 --> 00:17:14,120 I can't wait to taste your food. Thank you, Chef. 446 00:17:14,120 --> 00:17:15,480 Excellent. 447 00:17:15,480 --> 00:17:17,120 Crab's coming apart easily. 448 00:17:17,120 --> 00:17:19,720 You know, I'm just there, breaking it all down 449 00:17:19,720 --> 00:17:21,360 and cracking the shells to make sure 450 00:17:21,360 --> 00:17:22,680 that when it's cooked, 451 00:17:22,680 --> 00:17:24,720 it's accessible to get to the meat. 452 00:17:24,720 --> 00:17:27,200 I'm really good at this because I eat a lot of crab. 453 00:17:35,480 --> 00:17:37,400 PAT: So, now that the potatoes are fried off, 454 00:17:37,400 --> 00:17:39,360 I put them into the loaf tins, 455 00:17:39,360 --> 00:17:41,240 and press down with some weights in them, 456 00:17:41,240 --> 00:17:42,720 and into the blast chiller. 457 00:17:42,720 --> 00:17:43,760 I'm just getting on to my... 458 00:17:43,760 --> 00:17:45,720 Finishing my fiery red sauce. 459 00:17:45,720 --> 00:17:48,680 I've had my vegetables roasting here for a while. 460 00:17:48,680 --> 00:17:53,520 So far, I have done my mayo, my potato is in, chilling. 461 00:17:53,520 --> 00:17:56,400 I've got to fry that with about 15 minutes to go. 462 00:17:57,360 --> 00:17:58,760 The heat's going to be coming 463 00:17:58,760 --> 00:18:02,040 from that little birdseye I just added into the sauce. 464 00:18:03,200 --> 00:18:04,680 I've got some hot smoked paprika, 465 00:18:04,680 --> 00:18:06,240 but also the beautiful cayenne chillies 466 00:18:06,240 --> 00:18:07,840 that I picked from the garden 467 00:18:07,840 --> 00:18:10,640 So, they'll add spice and a bit of, like, fruity nature 468 00:18:10,640 --> 00:18:12,360 to the sauce as well. 469 00:18:15,400 --> 00:18:17,680 Don't go too silly with the chilli. 470 00:18:17,680 --> 00:18:19,440 20 minutes to go! 471 00:18:24,640 --> 00:18:26,560 LUKE: Finally, I've got my fish done. 472 00:18:26,560 --> 00:18:28,560 My batter is made. 473 00:18:28,560 --> 00:18:30,680 But the plan, though, is to serve the fish 474 00:18:30,680 --> 00:18:33,200 with a som tam, and a... 475 00:18:33,200 --> 00:18:34,880 Just nice jasmine rice. 476 00:18:34,880 --> 00:18:37,080 So far, the jasmine rice is on, and that should be done. 477 00:18:37,080 --> 00:18:39,000 But the som tam is not done, 478 00:18:39,000 --> 00:18:41,960 and it's gonna take a lot of time to do, 479 00:18:41,960 --> 00:18:43,600 so I'm really just pushing for time now. 480 00:18:44,840 --> 00:18:46,680 I'm just trying to make all this curry sauce and things 481 00:18:46,680 --> 00:18:48,760 so I can get the real flavour of the dish going. 482 00:18:48,760 --> 00:18:52,520 To make this sauce under some serious time pressure, 483 00:18:52,520 --> 00:18:56,040 I'm throwing in lemongrass, ginger, garlic, my chilli. 484 00:18:56,040 --> 00:18:58,680 The plan is to make it quite spicy, and then tame it 485 00:18:58,680 --> 00:19:02,440 with some kind of lime and palm sugar and fish sauce. 486 00:19:02,440 --> 00:19:05,800 This dish is all about balance today, but then... 487 00:19:05,800 --> 00:19:07,920 CASPER: Whoa! 488 00:19:07,920 --> 00:19:09,320 What is that? 489 00:19:09,320 --> 00:19:10,680 Phffff! 490 00:19:12,040 --> 00:19:13,720 Far out. 491 00:19:13,720 --> 00:19:17,680 Uh...now it's gonna taste like a burnt disaster. 492 00:19:27,240 --> 00:19:29,080 Whoa! 493 00:19:29,080 --> 00:19:30,320 What is that? 494 00:19:30,320 --> 00:19:31,320 Far out. 495 00:19:31,320 --> 00:19:32,880 LUKE: This sauce, it's gonna taste 496 00:19:32,880 --> 00:19:34,960 like a burnt disaster. 497 00:19:34,960 --> 00:19:37,480 I'm gonna start again, 498 00:19:37,480 --> 00:19:39,800 but with this 60-minute cook today, 499 00:19:39,800 --> 00:19:41,640 it just feels like I've been pushing so hard 500 00:19:41,640 --> 00:19:43,880 that, when one element messes up, 501 00:19:43,880 --> 00:19:45,080 it just has a knock-on effect. 502 00:19:45,080 --> 00:19:47,640 I spent way too long filleting that fish, 503 00:19:47,640 --> 00:19:49,120 which I wanted to spend a while on 504 00:19:49,120 --> 00:19:50,360 because it was an element that needs 505 00:19:50,360 --> 00:19:52,040 to be kind of perfect, but I think I just 506 00:19:52,040 --> 00:19:54,080 could have spent a little bit too long on it, 507 00:19:54,080 --> 00:19:56,320 and I'm now just playing a bit of... 508 00:19:56,320 --> 00:19:58,560 I'm now playing a bit of catch-up. 509 00:19:58,560 --> 00:19:59,880 I did not need that. 510 00:19:59,880 --> 00:20:01,600 Luckily, I can wash these chillies. 511 00:20:01,600 --> 00:20:03,120 JEAN-CHRISTOPHE: OK, guys, 512 00:20:03,120 --> 00:20:06,360 balance is key, please. 513 00:20:06,360 --> 00:20:08,760 15 minutes to go! Allez, allez! 514 00:20:16,480 --> 00:20:18,200 VINNIE: I've got my prawns prepped, 515 00:20:18,200 --> 00:20:19,560 my nduja glaze done. 516 00:20:19,560 --> 00:20:21,960 I now need to move on to my sauce. 517 00:20:23,320 --> 00:20:26,000 I start by caramelising off that nduja pork. 518 00:20:29,360 --> 00:20:32,000 I realise this is kind of the most important aspect 519 00:20:32,000 --> 00:20:33,400 of my whole dish. 520 00:20:33,400 --> 00:20:36,280 It's the make-or-break of the flavourings of the nduja. 521 00:20:36,280 --> 00:20:39,840 And I have a thought of maybe, when I serve this, 522 00:20:39,840 --> 00:20:42,720 do I strain this sauce, or do I keep it more chunky 523 00:20:42,720 --> 00:20:45,280 so it's easier and more pleasant to eat? 524 00:20:46,520 --> 00:20:48,760 Normally, nduja is a paste, 525 00:20:48,760 --> 00:20:51,280 but I went through all this effort of inventing 526 00:20:51,280 --> 00:20:54,040 this fresh short cut to nduja. 527 00:20:54,040 --> 00:20:55,320 I'm gonna leave it in. 528 00:20:57,600 --> 00:20:58,880 The sauce is tasting good. 529 00:20:58,880 --> 00:21:00,440 I think it needs a little bit of lift 530 00:21:00,440 --> 00:21:02,240 and a bit more salt, but, like, I feel like 531 00:21:02,240 --> 00:21:04,440 the flavours of it and the glaze with these prawns 532 00:21:04,440 --> 00:21:06,360 that I made from it, 533 00:21:06,360 --> 00:21:07,400 I'm really happy with it. 534 00:21:08,720 --> 00:21:11,800 These prawns are looking pretty tasty to me. 535 00:21:13,040 --> 00:21:14,480 The glaze on the prawns have a little bit of a hum, 536 00:21:14,480 --> 00:21:16,400 but I didn't want them to be overpowered. 537 00:21:16,400 --> 00:21:18,760 So, the sauce is really where it shines through. 538 00:21:19,800 --> 00:21:22,520 And then, I've also got some pickled cayennes in the salad, 539 00:21:22,520 --> 00:21:24,200 which give you, like, this little pop of just, 540 00:21:24,200 --> 00:21:25,960 like, a quick hit of heat, and then they go away, 541 00:21:25,960 --> 00:21:27,080 which is nice. 542 00:21:27,080 --> 00:21:29,360 The fight for immunity is getting hot. 543 00:21:29,360 --> 00:21:31,280 Ten minutes to go! Come on, everybody! 544 00:21:31,280 --> 00:21:32,520 Here we go! (APPLAUSE) 545 00:21:41,160 --> 00:21:42,360 Looks good. 546 00:21:42,360 --> 00:21:43,720 PAT: With patatas bravas, 547 00:21:43,720 --> 00:21:46,560 it is always served with a spicy tomato sauce. 548 00:21:49,640 --> 00:21:51,360 Yeah, really happy. The chilli's definitely there. 549 00:21:51,360 --> 00:21:52,680 It's nice and smoky. 550 00:21:52,680 --> 00:21:54,680 Just want to add a bit of that sherry vinegar 551 00:21:54,680 --> 00:21:55,920 to get it nice and vibrant. 552 00:21:55,920 --> 00:21:58,080 Time to now fry the potato hash. 553 00:21:59,200 --> 00:22:01,360 So, I'm just praying that when I get these things 554 00:22:01,360 --> 00:22:03,200 in the hot oil, they don't fall apart. 555 00:22:05,040 --> 00:22:06,520 Nice. That looks cool. 556 00:22:06,520 --> 00:22:09,440 Yes! They're holding together. The dish is coming together. 557 00:22:09,440 --> 00:22:11,200 Hopefully, the judges will like it. 558 00:22:11,200 --> 00:22:12,800 At this point in the competition, 559 00:22:12,800 --> 00:22:14,040 immunity is everything. 560 00:22:14,040 --> 00:22:15,680 It'd be amazing to get up on the gantry, 561 00:22:15,680 --> 00:22:16,920 up with Casper. 562 00:22:18,480 --> 00:22:20,640 I've got all the...all the aromatics here. 563 00:22:20,640 --> 00:22:22,080 To cook the crab, 564 00:22:22,080 --> 00:22:24,400 I put it straight into the sauce, 565 00:22:24,400 --> 00:22:26,080 and you only need to put it in there 566 00:22:26,080 --> 00:22:27,600 for around about seven minutes. 567 00:22:28,720 --> 00:22:29,840 The most important thing 568 00:22:29,840 --> 00:22:32,720 is to really make sure that that crab is cooked perfectly. 569 00:22:32,720 --> 00:22:34,360 Nothing worse than overcooked crab. 570 00:22:34,360 --> 00:22:37,160 It's fibrous, gets stuck to the shells. 571 00:22:37,160 --> 00:22:39,640 What you want is, like, a really juicy crab, 572 00:22:39,640 --> 00:22:42,200 where the entire claw meat comes out whole, 573 00:22:42,200 --> 00:22:44,680 the legs come out whole, you can dip it into that sauce. 574 00:22:46,800 --> 00:22:48,920 I'm going off instinct in timing right now, 575 00:22:48,920 --> 00:22:50,600 but I won't actually know 576 00:22:50,600 --> 00:22:53,520 if it's perfectly cooked until the judges... 577 00:22:53,520 --> 00:22:55,440 ..eat it. (LAUGHS) 578 00:22:57,280 --> 00:22:58,920 I've never done a King George whiting 579 00:22:58,920 --> 00:23:00,080 on the hibachi before, 580 00:23:00,080 --> 00:23:04,200 and it's nearly fish-cooking time. 581 00:23:04,200 --> 00:23:05,560 Nearly. 582 00:23:05,560 --> 00:23:07,280 I'm really happy with my curry sauce. 583 00:23:07,280 --> 00:23:09,240 I'm just popping some pipis in here, 584 00:23:09,240 --> 00:23:11,000 and then serve more on the plate as well. 585 00:23:20,040 --> 00:23:22,480 It's hibachi time, and I need to get that skin 586 00:23:22,480 --> 00:23:24,000 as dry as possible. 587 00:23:24,000 --> 00:23:27,960 I have watched so many fish-hibachi disasters. 588 00:23:29,120 --> 00:23:30,640 It literally ruins the whole dish. 589 00:23:33,120 --> 00:23:34,720 Oh, my God. 590 00:23:34,720 --> 00:23:36,640 All of the judges are just, like, standing there, 591 00:23:36,640 --> 00:23:38,200 like, just, like, watching me. 592 00:23:38,200 --> 00:23:39,400 Look at that. (WHISTLING) 593 00:23:41,160 --> 00:23:43,960 And I'm like, "Oh God, don't mess this up." 594 00:23:43,960 --> 00:23:45,880 I am just going to cook it fully, 595 00:23:45,880 --> 00:23:47,080 skin-side down. 596 00:23:47,080 --> 00:23:49,200 Right before the top is fully cooked, 597 00:23:49,200 --> 00:23:50,360 I'm just going to take it off, 598 00:23:50,360 --> 00:23:53,280 and, hopefully, that fish is cooked perfectly. 599 00:23:53,280 --> 00:23:55,280 ANDY: It's time to hustle. Five minutes to go! 600 00:23:55,280 --> 00:23:56,840 (APPLAUSE) 601 00:24:03,120 --> 00:24:04,800 CASPER: Oh-ho-ho! 602 00:24:04,800 --> 00:24:06,560 Petro, looking good. 603 00:24:06,560 --> 00:24:08,200 I've still got a lot to do. 604 00:24:09,240 --> 00:24:11,120 The ice-cream looks good though. Thanks, mate. 605 00:24:11,120 --> 00:24:12,200 Ice-cream's done. 606 00:24:12,200 --> 00:24:14,240 It tastes really good. 607 00:24:14,240 --> 00:24:15,560 I'm really happy. 608 00:24:17,840 --> 00:24:20,400 It's time to get onto my fruit element... 609 00:24:20,400 --> 00:24:21,480 I've got to hustle. 610 00:24:21,480 --> 00:24:23,600 ..to add that freshness to my dish. 611 00:24:24,840 --> 00:24:27,400 I've got pineapple, and I've got pear. 612 00:24:27,400 --> 00:24:29,440 With everything I've got on my plate, with the chilli, 613 00:24:29,440 --> 00:24:30,880 the coconut and the lime, 614 00:24:30,880 --> 00:24:34,000 I am thinking maybe I should go with pineapple. 615 00:24:35,640 --> 00:24:36,800 I need to get my granita. 616 00:24:38,240 --> 00:24:40,720 OK, that froze better than I thought it would. 617 00:24:40,720 --> 00:24:42,800 My granita, it's tasting great, 618 00:24:42,800 --> 00:24:44,800 and it looks great, 619 00:24:44,800 --> 00:24:47,560 but has frozen solid as a rock. 620 00:24:49,320 --> 00:24:51,240 Petro, you got to hustle. 621 00:24:53,240 --> 00:24:54,480 It's not good. 622 00:24:54,480 --> 00:24:55,760 Really stuffed this up. 623 00:24:55,760 --> 00:24:58,480 I've completely taken my eye off my pineapple, 624 00:24:58,480 --> 00:25:00,680 and I'm not gonna be able to use this. 625 00:25:00,680 --> 00:25:01,960 Petro, how bad? 626 00:25:04,160 --> 00:25:05,520 Oh, no, it's scorched. Oh! 627 00:25:06,960 --> 00:25:09,960 I've left myself no time to redo another batch. 628 00:25:11,440 --> 00:25:13,520 But I have this pair. 629 00:25:13,520 --> 00:25:16,120 I'm just gonna have to roll with this. 630 00:25:16,120 --> 00:25:19,000 Bring us the hot stuff. Two minutes to go! 631 00:25:19,000 --> 00:25:20,560 (APPLAUSE) Come on, guys, wrap it up. 632 00:25:26,840 --> 00:25:28,280 LUKE: My som tam is ready, and my fish 633 00:25:28,280 --> 00:25:29,520 is in the deep fryer, 634 00:25:29,520 --> 00:25:32,360 but I still need to redo the sauce. 635 00:25:32,360 --> 00:25:34,280 I'm really pushing for time now. 636 00:25:34,280 --> 00:25:35,600 Need to make my sauce, 637 00:25:35,600 --> 00:25:37,600 which is kind of the main flavour in the dish, 638 00:25:37,600 --> 00:25:39,120 which I haven't even been able to do yet. 639 00:25:39,120 --> 00:25:40,680 And I need to toast some peanuts. 640 00:25:40,680 --> 00:25:42,200 I need to finish cooking this fish. 641 00:25:42,200 --> 00:25:43,320 I need to get it all plated up. 642 00:25:43,320 --> 00:25:45,120 It's, uh, kind of chaos here. 643 00:25:45,120 --> 00:25:47,199 The vision for the sauce on top of the fish 644 00:25:47,199 --> 00:25:50,439 was to be this super vibrant, chilli, zingy sauce 645 00:25:50,439 --> 00:25:53,360 with all the good Thai flavours you like. 646 00:25:54,479 --> 00:25:55,919 But it's not on the stove yet, 647 00:25:55,919 --> 00:25:57,479 and the time is running down. 648 00:25:57,479 --> 00:25:59,279 And that's where all the chilli flavour in this dish 649 00:25:59,279 --> 00:26:00,999 is coming from. 650 00:26:03,519 --> 00:26:04,759 I'm trying to work on my sauce, 651 00:26:04,759 --> 00:26:07,079 but I realised I completely forgot about my fish. 652 00:26:07,079 --> 00:26:08,559 It's still in the deep fryer. 653 00:26:10,079 --> 00:26:12,439 It's been in there way longer than I would have liked. 654 00:26:13,639 --> 00:26:16,039 There's less than a minute to go, and I'm still trying 655 00:26:16,039 --> 00:26:17,439 to cook down the aromats for the sauce. 656 00:26:19,719 --> 00:26:20,919 It's no longer a sauce - 657 00:26:20,919 --> 00:26:22,800 it's going to be more like a sambal because it's very dry. 658 00:26:22,800 --> 00:26:25,680 OK, guys, time's up in ten... 659 00:26:25,680 --> 00:26:27,240 I'm starting to hear the judges count down... 660 00:26:27,240 --> 00:26:28,680 JUDGES: ..nine... 661 00:26:28,680 --> 00:26:30,760 ..and I'm still adding Thai basil. 662 00:26:30,760 --> 00:26:32,360 ..eight, 663 00:26:32,360 --> 00:26:33,360 seven... 664 00:26:34,439 --> 00:26:35,959 ..six, 665 00:26:35,959 --> 00:26:37,279 five, 666 00:26:37,279 --> 00:26:38,919 four, 667 00:26:38,919 --> 00:26:40,279 three, 668 00:26:40,279 --> 00:26:41,479 two... 669 00:26:42,639 --> 00:26:43,759 ..one! 670 00:26:43,759 --> 00:26:45,599 That's it, everybody! 671 00:26:45,599 --> 00:26:47,079 (APPLAUSE) 672 00:26:49,159 --> 00:26:50,879 VINNIE: Oh, my God! 673 00:26:52,119 --> 00:26:53,519 You're too good. 674 00:26:53,519 --> 00:26:55,439 Uh...yeah. 675 00:26:55,439 --> 00:26:56,840 Damn. Just ran out of time. 676 00:26:58,760 --> 00:27:00,440 Yeah, pretty annoyed after that one. 677 00:27:01,600 --> 00:27:03,520 ANNABEL: Putting that fish on the hibachi 678 00:27:03,520 --> 00:27:06,120 with all four judges standing there was, like, scary. 679 00:27:08,160 --> 00:27:09,560 I'm happy, and I think the pipis 680 00:27:09,560 --> 00:27:12,000 are, like, a fun little addition, and it looks nice. 681 00:27:13,160 --> 00:27:14,800 I hope the fish is cooked perfect. 682 00:27:14,800 --> 00:27:16,400 That's the only... 683 00:27:16,400 --> 00:27:18,000 ..stressful thing. 684 00:27:18,000 --> 00:27:19,240 I won't know until they eat it. 685 00:27:22,600 --> 00:27:24,960 It's day two of heat week, 686 00:27:24,960 --> 00:27:26,880 and today was all about chilli. 687 00:27:26,880 --> 00:27:28,040 The question is, 688 00:27:28,040 --> 00:27:30,720 will you blow our heads off or blow our minds? 689 00:27:32,160 --> 00:27:34,440 The first dish we would like to taste... 690 00:27:36,680 --> 00:27:38,280 ..is... 691 00:27:43,160 --> 00:27:45,240 ..Aaron. (APPLAUSE) 692 00:27:47,440 --> 00:27:50,080 AARON: Walking up, I'm very happy with this dish. 693 00:27:50,080 --> 00:27:51,480 This is big, you know? 694 00:27:51,480 --> 00:27:54,440 Like, I really have such a deep connection with it. 695 00:27:58,760 --> 00:28:02,120 Being able to share this memory and nostalgia 696 00:28:02,120 --> 00:28:04,160 and this dish with them is very special. 697 00:28:04,160 --> 00:28:05,680 (WHISTLES) 698 00:28:13,000 --> 00:28:14,920 Aaron, tell us what you've made. 699 00:28:14,920 --> 00:28:18,760 AARON: I've made a Malaysian-style chilli crab. 700 00:28:18,760 --> 00:28:21,040 I've just got some toasted baguettes on the side 701 00:28:21,040 --> 00:28:22,240 because I thought, you know, 702 00:28:22,240 --> 00:28:24,360 didn't want the sauce to go to waste. (CHUCKLES) 703 00:28:24,360 --> 00:28:26,400 So, the flavour profile of this dish, 704 00:28:26,400 --> 00:28:28,120 does this match your memories? It does. Yeah. 705 00:28:28,120 --> 00:28:31,320 I really like how it's got, like, a slight hum of heat, 706 00:28:31,320 --> 00:28:32,680 but that sweetness 707 00:28:32,680 --> 00:28:34,840 and that really unctuous sauce as well. 708 00:28:34,840 --> 00:28:36,360 It just makes you want to keep going back for more 709 00:28:36,360 --> 00:28:37,880 and more and more. 710 00:28:37,880 --> 00:28:40,240 It really elicits a lot of memories for me. 711 00:28:40,240 --> 00:28:42,280 Big round table, you know, spinning the table. 712 00:28:42,280 --> 00:28:44,399 Everyone's, like, got mess on their shirts. 713 00:28:44,399 --> 00:28:46,560 OK. I'm, like, getting... like, jealous. 714 00:28:46,560 --> 00:28:48,879 (LAUGHTER) I'm very excited to taste this. 715 00:28:50,040 --> 00:28:52,800 Oh, my God, how are we going to eat this? 716 00:28:52,800 --> 00:28:54,480 SOFIA: With gusto. 717 00:28:55,480 --> 00:28:58,080 I'm taking absolutely no risks here. 718 00:28:58,080 --> 00:28:59,760 Yeah, I'm gonna have to do that. 719 00:29:02,120 --> 00:29:03,360 Ready. 720 00:29:10,679 --> 00:29:12,320 This is pretty Asian, but. 721 00:29:12,320 --> 00:29:13,800 (CRAB SHELL CRACKS) (CHUCKLES) 722 00:29:13,800 --> 00:29:15,399 I do that all the time, too. 723 00:29:15,399 --> 00:29:16,879 Yeah, yeah. 724 00:29:17,959 --> 00:29:18,959 SOFIA: Sorry, dentist. 725 00:29:18,959 --> 00:29:21,159 JEAN-CHRISTOPHE: Can't believe I'm doing all this - 726 00:29:21,159 --> 00:29:23,159 sucking my fingers like that. 727 00:29:23,159 --> 00:29:24,759 Why don't you come back 728 00:29:24,759 --> 00:29:26,519 in ten minutes, please, all of you? 729 00:29:26,519 --> 00:29:28,519 (LAUGHTER) How did I do? 730 00:29:28,519 --> 00:29:30,159 (LAUGHS) So good! 731 00:29:30,159 --> 00:29:31,639 Aaron, 732 00:29:31,639 --> 00:29:35,520 so many childhood memories evoked, eating this. 733 00:29:37,040 --> 00:29:39,480 I think you've done a really beautiful job. 734 00:29:39,480 --> 00:29:42,160 The colour of that sauce, the flavour, 735 00:29:42,160 --> 00:29:44,000 really nice and intense. 736 00:29:44,000 --> 00:29:48,120 And this was the perfect dish to cook for this challenge. 737 00:29:48,120 --> 00:29:50,360 I think the amount of chilli you used was perfect... 738 00:29:52,159 --> 00:29:54,279 ..because just when you think it's going to get 739 00:29:54,279 --> 00:29:56,999 a little bit too much, it just kind of evens out. 740 00:29:58,439 --> 00:30:00,439 Aaron, God, that's a fun dish! 741 00:30:00,439 --> 00:30:01,799 It's so much fun. 742 00:30:01,799 --> 00:30:04,559 And, you know, it is absolutely delicious. 743 00:30:04,559 --> 00:30:06,719 It's...it's the kind of food experience 744 00:30:06,719 --> 00:30:10,079 that I travel for, that I know other people travel for. 745 00:30:10,079 --> 00:30:13,039 It's such an immersive way to eat. 746 00:30:13,039 --> 00:30:17,199 And I must say the cook on the crab is phenomenal. 747 00:30:19,679 --> 00:30:22,439 It was just exploding 748 00:30:22,439 --> 00:30:25,559 with those juices, the second I cracked into the claw. 749 00:30:25,559 --> 00:30:29,479 The meat was really soft and sweet and tender, 750 00:30:29,479 --> 00:30:31,719 and your sauce wasn't so spicy 751 00:30:31,719 --> 00:30:34,079 that it overpowered the meat of that crab as well. 752 00:30:34,079 --> 00:30:38,559 So, I am thrilled with that if you couldn't tell from this. 753 00:30:38,559 --> 00:30:40,879 (AARON LAUGHS) 754 00:30:40,879 --> 00:30:44,199 Mate, like, you just nailed the cook on the crab. 755 00:30:44,199 --> 00:30:47,599 It is so, so, so, so, so perfect. 756 00:30:47,599 --> 00:30:49,359 The legs were, like, cracking. 757 00:30:49,359 --> 00:30:51,159 They were coming out in full slivers. 758 00:30:51,159 --> 00:30:53,799 And then, using the leg as, like, a little straw 759 00:30:53,799 --> 00:30:55,519 to just suck everything else. (LAUGHTER) 760 00:30:55,519 --> 00:30:56,839 It's, like, my favourite bit. 761 00:30:56,839 --> 00:30:57,999 You alright there? 762 00:30:57,999 --> 00:30:59,679 I can't speak. Hang on, hang on. Wait, wait. 763 00:30:59,679 --> 00:31:01,439 My lips are, like... Wait, wait. 764 00:31:01,439 --> 00:31:04,120 My lips are so...burning. (LAUGHS) 765 00:31:04,120 --> 00:31:05,639 Is it about chilli today, or what? 766 00:31:05,639 --> 00:31:06,840 (LAUGHTER) 767 00:31:06,840 --> 00:31:09,959 Listen, Aaron, this is fantastic. 768 00:31:09,959 --> 00:31:12,600 You could be one of those top dishes today, 769 00:31:12,600 --> 00:31:14,800 so well done, mate, honestly. 770 00:31:14,800 --> 00:31:16,080 Thank you. Well done, Aaron. 771 00:31:16,080 --> 00:31:17,720 Thank you so much. Thank you. 772 00:31:20,520 --> 00:31:22,040 I'm beaming right now, getting that feedback. 773 00:31:22,040 --> 00:31:23,560 You know, it's unreal. 774 00:31:23,560 --> 00:31:24,919 Like, that... 775 00:31:24,919 --> 00:31:27,199 Putting so much of myself on a plate, 776 00:31:27,199 --> 00:31:30,319 and for them to...to enjoy it, to love it, 777 00:31:30,319 --> 00:31:32,639 to eat it the way that it was intended, it's nice. 778 00:31:32,639 --> 00:31:34,559 It's really, really nice to see. 779 00:31:34,559 --> 00:31:36,039 Next up, Vinnie. 780 00:31:36,039 --> 00:31:38,079 (CHEERING AND APPLAUSE) 781 00:31:49,959 --> 00:31:51,199 Vinnie, what's the dish, mate? 782 00:31:52,600 --> 00:31:54,719 VINNIE: I did nduja-glazed prawns 783 00:31:54,719 --> 00:31:56,199 with zucchini salad 784 00:31:56,199 --> 00:31:59,080 and an nduja sauce that's, like, inspired 785 00:31:59,080 --> 00:32:00,399 by those flavours. 786 00:32:00,399 --> 00:32:03,159 When we said chilli, I mean, there's so many paths 787 00:32:03,159 --> 00:32:05,279 that you could have gone down. 788 00:32:05,279 --> 00:32:08,239 And making, like, a quick, cheat nduja 789 00:32:08,239 --> 00:32:11,039 probably wasn't the one that I expected, 790 00:32:11,039 --> 00:32:12,239 so I'm interested. 791 00:32:31,279 --> 00:32:32,439 Vinnie, 792 00:32:32,439 --> 00:32:34,360 I like the concept of this quick nduja, 793 00:32:34,360 --> 00:32:35,760 I just don't think it's worked here. 794 00:32:37,400 --> 00:32:40,720 The coarse nature of the pork, 795 00:32:40,720 --> 00:32:44,000 it's giving much more mince vibes. 796 00:32:44,000 --> 00:32:47,800 You know, like, nduja, it's... You barely notice the texture. 797 00:32:47,800 --> 00:32:50,919 This one's more like the texture of a dandan noodle. 798 00:32:50,919 --> 00:32:54,679 And I feel like it's just a little bit heavy 799 00:32:54,679 --> 00:32:56,479 for the prawns. 800 00:32:56,479 --> 00:32:58,319 SOFIA: They're kind of at war with each other 801 00:32:58,319 --> 00:33:00,279 because you're getting meaty bits of mince 802 00:33:00,279 --> 00:33:03,639 with a meaty prawn that's got, you know, some real bite to it. 803 00:33:04,599 --> 00:33:07,559 It doesn't allow either one to fully shine. 804 00:33:07,559 --> 00:33:10,319 It's yummy, but it's just a little bit disjointed, 805 00:33:10,319 --> 00:33:12,879 and I don't think the execution 806 00:33:12,879 --> 00:33:14,999 quite matched the ambition of your idea. 807 00:33:14,999 --> 00:33:17,039 Thank you. Alright, mate. 808 00:33:17,039 --> 00:33:18,919 (APPLAUSE) 809 00:33:25,239 --> 00:33:26,439 Next up, Pat. 810 00:33:26,439 --> 00:33:28,559 (CHEERING AND APPLAUSE) 811 00:33:37,439 --> 00:33:38,959 Pat, what have you made? 812 00:33:40,279 --> 00:33:43,119 PAT: I've made my spin on patatas bravas. 813 00:33:43,119 --> 00:33:45,959 The base is a spicy tomato sauce 814 00:33:45,959 --> 00:33:48,039 with a saffron and potato hash, 815 00:33:48,039 --> 00:33:51,999 topped with a smoked garlic mayo and green jalapeno, 816 00:33:51,999 --> 00:33:53,639 and anchovy. 817 00:33:53,639 --> 00:33:55,519 You said cook yum food that we like to eat, 818 00:33:55,519 --> 00:33:57,519 and that's exactly what this is. 819 00:33:57,519 --> 00:33:58,879 I'd love to have a cold beer with it. 820 00:33:58,879 --> 00:34:00,879 What's the tomato sauce? 821 00:34:00,879 --> 00:34:02,719 I assume that there's a bit of chilli in there. 822 00:34:02,719 --> 00:34:04,719 Yeah, so it's got a few of the cayennes 823 00:34:04,719 --> 00:34:06,719 that were roasted with the tomatoes and garlic 824 00:34:06,719 --> 00:34:09,039 and a couple of fresh bird's eyes 825 00:34:09,039 --> 00:34:10,639 and one of the red jalapenos. 826 00:34:10,639 --> 00:34:11,759 Nice. 827 00:34:11,759 --> 00:34:13,399 Pat, this looks bloody spectacular. 828 00:34:13,399 --> 00:34:14,719 Oh, thank you. 829 00:34:16,119 --> 00:34:18,239 Colours are so beautiful 830 00:34:18,239 --> 00:34:20,639 and very, very consistent. 831 00:34:20,639 --> 00:34:22,439 I really appreciate that. 832 00:34:37,759 --> 00:34:40,399 Pat, you said you'd like a beer with this. 833 00:34:40,399 --> 00:34:41,959 I think, for me, 834 00:34:41,959 --> 00:34:44,639 I'd like to be somewhere in San Sebastian, 835 00:34:44,639 --> 00:34:47,879 with, like, a really textural glass of white wine, 836 00:34:47,879 --> 00:34:51,119 sitting up at a bar, eating this little tapa. 837 00:34:51,119 --> 00:34:54,639 I love the direction that you've gone in with these. 838 00:34:54,639 --> 00:34:59,239 And I think that the actual potato number itself 839 00:34:59,239 --> 00:35:00,679 is absolutely delicious. 840 00:35:00,679 --> 00:35:04,359 It's golden on the outside, soft in the middle. 841 00:35:04,359 --> 00:35:06,599 Pat, mate, 842 00:35:06,599 --> 00:35:09,119 you said you'd like to have it with a beer, 843 00:35:09,119 --> 00:35:10,999 but unfortunately that's the downfall of it 844 00:35:10,999 --> 00:35:13,079 because I was looking for something that was, like, 845 00:35:13,079 --> 00:35:15,959 you know, a little bit more...balanced. 846 00:35:15,959 --> 00:35:17,559 There's just a lot going on. 847 00:35:18,759 --> 00:35:20,639 Like, the tomato, the chilli, 848 00:35:20,639 --> 00:35:22,999 the smoked mayonnaise, the anchovy. 849 00:35:22,999 --> 00:35:24,479 There's just a lot. 850 00:35:24,479 --> 00:35:26,559 So, I think it's one of those classic ones, 851 00:35:26,559 --> 00:35:28,079 where Pat just needed to go, 852 00:35:28,079 --> 00:35:29,279 "Do I need everything?" 853 00:35:29,279 --> 00:35:30,839 Alright. Thank you, Pat. 854 00:35:30,839 --> 00:35:32,039 Cool. Thank you, guys. 855 00:35:32,039 --> 00:35:33,639 (APPLAUSE) 856 00:35:36,519 --> 00:35:38,359 Next dish we'd love to taste is Luke's. 857 00:35:38,359 --> 00:35:40,319 (CHEERING AND APPLAUSE) 858 00:35:43,399 --> 00:35:45,799 I wouldn't say I'm embarrassed, I'd just say I'm disappointed. 859 00:35:47,679 --> 00:35:49,559 Hi, Luke. Hey. 860 00:35:49,559 --> 00:35:51,799 The time it took me to fillet that fish today 861 00:35:51,799 --> 00:35:54,159 just cost me, and you can see it on the plate. 862 00:35:54,159 --> 00:35:55,719 How did you go? 863 00:35:55,719 --> 00:35:56,879 Uh... 864 00:36:06,319 --> 00:36:08,119 How did you go? 865 00:36:09,279 --> 00:36:11,799 Uh...I didn't quite nail it as I'd like to. 866 00:36:13,599 --> 00:36:15,679 It just took me so long to butterfly the fish. 867 00:36:15,679 --> 00:36:18,279 So, the main thing that suffered is the sauce on top, 868 00:36:18,279 --> 00:36:19,799 the kind of sambal. 869 00:36:21,119 --> 00:36:22,879 I just had to throw it all in the pan at the end. 870 00:36:24,679 --> 00:36:26,959 It is just going to be so unbalanced. 871 00:36:28,159 --> 00:36:30,839 Be warned - I think it's pretty hot. 872 00:36:32,399 --> 00:36:34,359 What did you run with, chilli-wise? 873 00:36:34,359 --> 00:36:36,039 I went with cayenne in the salad, 874 00:36:36,039 --> 00:36:37,439 like, big strips to get the flavour. 875 00:36:37,439 --> 00:36:38,839 Yep. And then, it's one 876 00:36:38,839 --> 00:36:40,679 of the bird's eyes in the sambal. 877 00:36:40,679 --> 00:36:42,479 Oh, righto. Yeah. 878 00:36:57,359 --> 00:36:58,399 Whew! OK. 879 00:36:59,479 --> 00:37:00,959 Luke, 880 00:37:00,959 --> 00:37:03,399 I so appreciate how much you tried to do today, 881 00:37:03,399 --> 00:37:06,799 entering into a genre of cuisine that you don't do always. 882 00:37:06,799 --> 00:37:09,799 But I feel you're a little bit of a cowboy, 883 00:37:09,799 --> 00:37:11,759 and you're playing a Russian roulette all the time. 884 00:37:13,159 --> 00:37:15,199 At this point in the competition, 885 00:37:15,199 --> 00:37:16,639 you have to take measured risks. 886 00:37:17,719 --> 00:37:19,079 The thing with sambals 887 00:37:19,079 --> 00:37:21,759 is they do come together in the end with seasoning, 888 00:37:21,759 --> 00:37:23,759 but I can taste 889 00:37:23,759 --> 00:37:25,959 that the aromatics are still a little bit raw. 890 00:37:25,959 --> 00:37:27,439 Yeah. So, you just needed 891 00:37:27,439 --> 00:37:28,559 to cook them down further. 892 00:37:28,559 --> 00:37:31,839 And probably, a pinch of sugar would have just... 893 00:37:31,839 --> 00:37:33,239 That would have been great. 894 00:37:34,799 --> 00:37:36,919 I love your salad. 895 00:37:36,919 --> 00:37:38,159 Vibrant. 896 00:37:39,719 --> 00:37:41,599 Your sambal, I think, is tasty. 897 00:37:41,599 --> 00:37:42,919 I can get the chilli, 898 00:37:42,919 --> 00:37:44,199 the heat, but... 899 00:37:45,679 --> 00:37:47,519 ..I need a liquid there, a combiner. 900 00:37:48,759 --> 00:37:50,759 I feel like it was a bit of an uphill battle 901 00:37:50,759 --> 00:37:52,519 when you decided to butterfly it. 902 00:37:52,519 --> 00:37:55,399 I think, for me, you either butterfly and barbecue, 903 00:37:55,399 --> 00:37:57,439 or you keep it whole and deep-fry it. 904 00:37:57,439 --> 00:38:00,079 You need time for the flour to crisp up. 905 00:38:00,079 --> 00:38:02,639 That time is just too long 906 00:38:02,639 --> 00:38:04,559 for the flesh to still be cooked perfectly. 907 00:38:04,559 --> 00:38:07,399 Only do a technique if it's worth it. 908 00:38:07,399 --> 00:38:08,639 Yeah. 909 00:38:08,639 --> 00:38:10,039 (APPLAUSE) Thank you. 910 00:38:11,999 --> 00:38:13,519 You alright? Yeah, I'm fine. 911 00:38:14,599 --> 00:38:17,679 The next dish we'd love to taste is yours, Petro. 912 00:38:17,679 --> 00:38:19,919 (CHEERING AND APPLAUSE) 913 00:38:31,879 --> 00:38:33,679 Petro, what did you make? 914 00:38:35,039 --> 00:38:36,839 PETRO: I made a chilli ice-cream 915 00:38:36,839 --> 00:38:38,959 with a chilli and lime granita 916 00:38:38,959 --> 00:38:41,679 and a toasted coconut tapioca pudding. 917 00:38:42,799 --> 00:38:44,839 Alright, we're going to taste your dish. 918 00:39:03,519 --> 00:39:04,639 Petro... 919 00:39:07,199 --> 00:39:09,359 ..that's the most refreshing chilli dish 920 00:39:09,359 --> 00:39:10,599 I've ever had in my life. 921 00:39:10,599 --> 00:39:12,399 (LAUGHS) 922 00:39:12,399 --> 00:39:14,519 In terms of flavour, 923 00:39:14,519 --> 00:39:16,839 it matches how it looks. 924 00:39:18,239 --> 00:39:22,439 It's got the slightest caress of heat in the granita. 925 00:39:22,439 --> 00:39:23,639 And then, with the ice-cream, 926 00:39:23,639 --> 00:39:26,359 you're getting more of the floral, fruity notes. 927 00:39:26,359 --> 00:39:28,519 Your tapioca - they're cooked perfectly. 928 00:39:29,679 --> 00:39:32,759 They've got the most amazing sort of squidgy texture. 929 00:39:32,759 --> 00:39:35,039 You can feel each one rolling around on your tongue, 930 00:39:35,039 --> 00:39:37,359 and you've used just the right amount of coconut 931 00:39:37,359 --> 00:39:39,599 to make everything creamy, 932 00:39:39,599 --> 00:39:41,759 but not so coconutty 933 00:39:41,759 --> 00:39:44,479 that you lose out all of the delicate, 934 00:39:44,479 --> 00:39:46,639 elegant flavours of the chilli in your granita 935 00:39:46,639 --> 00:39:47,919 and your ice-cream. 936 00:39:47,919 --> 00:39:50,719 It's different, it's interesting, 937 00:39:50,719 --> 00:39:53,279 and it's a really creative use of the chilli. 938 00:39:53,279 --> 00:39:55,119 I think this could be a little surprise attack 939 00:39:55,119 --> 00:39:56,839 and a contender for being up on the gantry. 940 00:39:56,839 --> 00:39:58,639 Jeez, OK. Thank you. 941 00:39:58,639 --> 00:40:01,319 Petro, I think if this was a strategic move, 942 00:40:01,319 --> 00:40:03,919 to make a sweet on a day like this, 943 00:40:03,919 --> 00:40:05,599 it was a correct move... 944 00:40:06,879 --> 00:40:09,679 ..because I couldn't love this more! 945 00:40:10,679 --> 00:40:13,079 Great work. Thank you so much, Poh. 946 00:40:13,079 --> 00:40:14,519 Petro, I've got to say, 947 00:40:14,519 --> 00:40:16,559 that is probably the best granita I've had, full stop. 948 00:40:16,559 --> 00:40:18,079 Oh! (CHUCKLES) 949 00:40:18,079 --> 00:40:20,359 That is so, so, so, so, so delicious. 950 00:40:20,359 --> 00:40:21,559 Talk about the colour, 951 00:40:21,559 --> 00:40:24,679 but then you taste it, and it's just as vibrant. 952 00:40:24,679 --> 00:40:27,599 It's got that beautiful tang of the chilli, 953 00:40:27,599 --> 00:40:29,839 the flavour of the chilli, without the heat of the chilli. 954 00:40:29,839 --> 00:40:33,519 And then, the way that you've so perfectly balanced it 955 00:40:33,519 --> 00:40:35,639 with lime juice is unbelievable. 956 00:40:35,639 --> 00:40:37,799 But... 957 00:40:37,799 --> 00:40:39,799 ..I couldn't get my head around the pear. 958 00:40:39,799 --> 00:40:42,399 I just found it so interrupting. 959 00:40:42,399 --> 00:40:44,039 I think it was a little bit powdery. 960 00:40:44,039 --> 00:40:45,879 It was a little bit grainy. 961 00:40:45,879 --> 00:40:48,639 I feel like there needed to be an element on there. 962 00:40:48,639 --> 00:40:49,959 I just don't think, for me, 963 00:40:49,959 --> 00:40:52,559 it was the right decision to put the pear on. 964 00:40:52,559 --> 00:40:56,399 But I really, really, really loved that granita. 965 00:40:56,399 --> 00:40:58,719 Thanks heaps, guys. Thanks, Petro. 966 00:40:58,719 --> 00:41:00,759 Thanks, Petro. (APPLAUSE) 967 00:41:00,759 --> 00:41:01,919 I feel like, overall, 968 00:41:01,919 --> 00:41:04,399 my gamble to use chilli 969 00:41:04,399 --> 00:41:07,199 in a dessert has paid off. 970 00:41:07,199 --> 00:41:09,359 It's just a shame about my pear. 971 00:41:09,359 --> 00:41:12,479 But, you know, the judges loved my granita, 972 00:41:12,479 --> 00:41:14,879 and they've had Laura and Callum's, 973 00:41:14,879 --> 00:41:16,679 so, for me, that's a big win. 974 00:41:18,039 --> 00:41:20,279 OK, next up is Annabel. 975 00:41:21,479 --> 00:41:23,319 (CHEERING AND APPLAUSE) 976 00:41:31,399 --> 00:41:33,679 Mmm! 977 00:41:33,679 --> 00:41:35,719 Annabel, what have you made? 978 00:41:35,719 --> 00:41:37,159 ANNABEL: I have made 979 00:41:37,159 --> 00:41:40,439 a butterflied King George whiting with pipis 980 00:41:40,439 --> 00:41:42,399 and a Thai red curry sauce. 981 00:41:42,399 --> 00:41:45,039 Ooh! So, what chillies did you use? 982 00:41:45,039 --> 00:41:47,119 I used the red cayenne, 983 00:41:47,119 --> 00:41:49,639 and also some of the birdseye chillies. 984 00:41:49,639 --> 00:41:52,479 So, on a scale of one to five, 985 00:41:52,479 --> 00:41:54,599 how spicy is it? 986 00:41:54,599 --> 00:41:56,199 I would say a three. 987 00:41:57,279 --> 00:41:58,639 I wanted you to taste the chilli, 988 00:41:58,639 --> 00:42:01,239 but I don't love, like, super hot stuff. 989 00:42:01,239 --> 00:42:03,999 And so, I cooked the curry sauce 990 00:42:03,999 --> 00:42:06,519 to my personal spice level. Mm-hm. 991 00:42:07,559 --> 00:42:08,679 Let's see. 992 00:42:14,799 --> 00:42:16,439 Standing in front of the judges, 993 00:42:16,439 --> 00:42:18,719 you get that feeling, where you're like, 994 00:42:18,719 --> 00:42:20,119 "Oh, God, where is this gonna land?" 995 00:42:21,199 --> 00:42:23,719 I don't know what they're gonna think of it. 996 00:42:23,719 --> 00:42:26,519 I'm hoping that fish is cooked perfectly. 997 00:42:28,799 --> 00:42:29,999 Far out. I just don't know. 998 00:43:02,159 --> 00:43:04,119 Um, Annabel, 999 00:43:04,119 --> 00:43:06,439 the technique you've used to cook your fish... 1000 00:43:08,279 --> 00:43:09,719 ..is fantastic. 1001 00:43:13,479 --> 00:43:15,279 (TABLE BANGS) Come on! This is fantastic! 1002 00:43:15,279 --> 00:43:17,279 (APPLAUSE) PAT: Annabel! Whoo! 1003 00:43:21,119 --> 00:43:23,879 The technique you've used to cook your fish 1004 00:43:23,879 --> 00:43:25,999 is called 'unilateral'. 1005 00:43:25,999 --> 00:43:27,239 Unilateral. 1006 00:43:27,239 --> 00:43:30,279 So, when you cook from one side, not everybody can do it. 1007 00:43:30,279 --> 00:43:31,279 Oh. 1008 00:43:31,279 --> 00:43:33,319 And also, to butterfly your fish, 1009 00:43:33,319 --> 00:43:34,679 not everyone can do it. 1010 00:43:34,679 --> 00:43:35,879 Thank you. 1011 00:43:35,879 --> 00:43:38,799 Technically, butterflying a piece of fish 1012 00:43:38,799 --> 00:43:42,799 who has so much bones, and so delicate, 1013 00:43:42,799 --> 00:43:46,479 cooking it on a barbie, on one side and only, 1014 00:43:46,479 --> 00:43:47,879 under pressure... 1015 00:43:47,879 --> 00:43:51,399 And this sauce? You've nailed a fantastic job there. 1016 00:43:51,399 --> 00:43:53,679 So, well done. Thank you. 1017 00:43:53,679 --> 00:43:55,079 Annabel, 1018 00:43:55,079 --> 00:43:57,039 I think putting the fish and the curry together 1019 00:43:57,039 --> 00:43:58,479 was a risk, 1020 00:43:58,479 --> 00:44:01,799 because King George whiting is super delicate. 1021 00:44:01,799 --> 00:44:02,879 Yeah. 1022 00:44:03,959 --> 00:44:05,759 And I was worried that that curry sauce 1023 00:44:05,759 --> 00:44:07,399 was just gonna overpower the fish. 1024 00:44:09,719 --> 00:44:11,319 But it was the cook on the hibachi 1025 00:44:11,319 --> 00:44:12,599 that just went, "Zoop," 1026 00:44:12,599 --> 00:44:14,719 and linked them together. 1027 00:44:14,719 --> 00:44:17,159 The butterflying was absolutely spot-on. 1028 00:44:18,639 --> 00:44:20,319 Not a bone in sight. 1029 00:44:20,319 --> 00:44:22,879 The beautiful speed-bump char marks on the skin 1030 00:44:22,879 --> 00:44:24,479 was, like, spot-on. 1031 00:44:24,479 --> 00:44:25,759 The pipis! 1032 00:44:25,759 --> 00:44:27,919 Like, the pipis, they were so plump, 1033 00:44:27,919 --> 00:44:30,319 so delicious, so perfectly cooked. 1034 00:44:30,319 --> 00:44:33,399 And the chilli heat was spot-on. 1035 00:44:33,399 --> 00:44:35,599 This dish is technical, 1036 00:44:35,599 --> 00:44:38,519 but most importantly, it's flavourful as well. 1037 00:44:38,519 --> 00:44:41,719 You've used chilli in the perfect way 1038 00:44:41,719 --> 00:44:44,679 for this dish, particularly with a fish like that. 1039 00:44:44,679 --> 00:44:47,999 You know, it's very gentle, sweet flesh, 1040 00:44:47,999 --> 00:44:51,239 and to have too intense a chilli heat 1041 00:44:51,239 --> 00:44:53,439 would have just overshadowed the produce completely. 1042 00:44:54,599 --> 00:44:55,999 Can you see how happy we all are? 1043 00:44:55,999 --> 00:44:57,799 Yeah. Makes me happy. Like, with food like this, 1044 00:44:57,799 --> 00:44:59,839 it just makes us happy! 1045 00:44:59,839 --> 00:45:02,959 Annabel, you know what happens when you put together 1046 00:45:02,959 --> 00:45:05,159 a perfect plate of food like this one? 1047 00:45:05,159 --> 00:45:06,359 You're in the running 1048 00:45:06,359 --> 00:45:07,679 to be up there for the rest of the week. 1049 00:45:07,679 --> 00:45:09,159 Well done. Thank you. Thanks. 1050 00:45:09,159 --> 00:45:11,159 (CHEERING AND APPLAUSE) 1051 00:45:19,959 --> 00:45:22,119 Today, we sent you into the garden 1052 00:45:22,119 --> 00:45:23,839 to pick the star of your dish - 1053 00:45:23,839 --> 00:45:25,519 chillies. 1054 00:45:25,519 --> 00:45:27,599 The challenge was all about balance 1055 00:45:27,599 --> 00:45:30,279 and letting those fiery gems shine. 1056 00:45:30,279 --> 00:45:32,639 But chilli is a tricky little thing. 1057 00:45:32,639 --> 00:45:34,439 Push the heat too far, 1058 00:45:34,439 --> 00:45:37,079 and it bulldozes every other flavour on the plate. 1059 00:45:38,079 --> 00:45:39,559 Hold back too much, 1060 00:45:39,559 --> 00:45:40,799 and they don't get their moment. 1061 00:45:41,919 --> 00:45:44,559 But hit that perfect chilli harmony... 1062 00:45:45,559 --> 00:45:47,959 ..and you take out top dish and win immunity. 1063 00:45:49,239 --> 00:45:50,759 We had some great dishes, 1064 00:45:50,759 --> 00:45:52,799 showing chilli at its best, 1065 00:45:52,799 --> 00:45:54,279 but it came down to two. 1066 00:45:55,999 --> 00:45:59,119 Aaron, your mud crab and chilli sauce, 1067 00:45:59,119 --> 00:46:01,879 they worked together in perfect harmony. 1068 00:46:01,879 --> 00:46:03,759 On top of that, it was just fun to eat. 1069 00:46:03,759 --> 00:46:05,319 Great job. Thanks. 1070 00:46:05,319 --> 00:46:06,839 Annabel, 1071 00:46:06,839 --> 00:46:09,479 took a big risk using a delicate fish 1072 00:46:09,479 --> 00:46:11,319 with a curry sauce, 1073 00:46:11,319 --> 00:46:14,559 but you tied it perfectly together 1074 00:46:14,559 --> 00:46:16,839 with smoky flavour from the coals. 1075 00:46:16,839 --> 00:46:18,239 Clever cooking. 1076 00:46:19,839 --> 00:46:23,359 We think both of your dishes did a fantastic job 1077 00:46:23,359 --> 00:46:25,479 of celebrating chilli, 1078 00:46:25,479 --> 00:46:27,439 so it came down to the dish 1079 00:46:27,439 --> 00:46:30,319 who was utter perfection. 1080 00:46:32,839 --> 00:46:34,359 Which means... 1081 00:46:37,119 --> 00:46:38,279 ..you are top dish... 1082 00:46:41,519 --> 00:46:43,999 ..Annabel. (CHEERING AND APPLAUSE) 1083 00:46:48,479 --> 00:46:50,399 ANNABEL: Great, through to top six! 1084 00:46:50,399 --> 00:46:52,879 That is... It's a really good feeling. 1085 00:46:52,879 --> 00:46:54,399 But, like, obviously, getting 1086 00:46:54,399 --> 00:46:55,999 really good feedback from the judges, 1087 00:46:55,999 --> 00:46:57,519 it just makes you feel even better. 1088 00:46:57,519 --> 00:46:59,039 Aaron... 1089 00:47:00,199 --> 00:47:02,079 ..you should be very proud of yourself 1090 00:47:02,079 --> 00:47:05,079 because what you did today was amazing. 1091 00:47:05,079 --> 00:47:08,599 In fact, you were both so close - 1092 00:47:08,599 --> 00:47:12,279 the size of a birdseye chilli. 1093 00:47:12,279 --> 00:47:13,999 (BOTH CHUCKLE) 1094 00:47:13,999 --> 00:47:15,199 It was that close. 1095 00:47:16,279 --> 00:47:17,519 Well done, Annabel. 1096 00:47:17,519 --> 00:47:19,839 You can relax and enjoy your time on the gantry. 1097 00:47:19,839 --> 00:47:20,999 Everyone else, 1098 00:47:20,999 --> 00:47:24,599 there is one more immunity up for grabs. 1099 00:47:26,559 --> 00:47:28,199 So, if you want it, you are going 1100 00:47:28,199 --> 00:47:29,519 to have to bust your chops. 1101 00:47:31,199 --> 00:47:32,319 Good night. Well done. 1102 00:47:32,319 --> 00:47:33,599 SOFIA: Well done, guys. Well done, everyone. 1103 00:47:33,599 --> 00:47:35,239 (CHEERING AND APPLAUSE) PAT: Thank you. 1104 00:47:35,239 --> 00:47:36,559 Great day today. 1105 00:47:36,559 --> 00:47:38,279 AARON: Ah! Nice work, Annabel. 1106 00:47:38,279 --> 00:47:39,839 ANNABEL: Well done to you, too. 1107 00:47:42,039 --> 00:47:43,599 ANNOUNCER: Tomorrow night, 1108 00:47:43,599 --> 00:47:46,399 hibachis and heat week 1109 00:47:46,399 --> 00:47:47,879 go hand in hand. 1110 00:47:47,879 --> 00:47:49,519 But... 1111 00:47:49,519 --> 00:47:52,119 ..we've unplugged the microwaves and the ovens, 1112 00:47:52,119 --> 00:47:53,439 and the stove tops have been removed. 1113 00:47:53,439 --> 00:47:54,839 ANNABEL: Oh! 1114 00:47:54,839 --> 00:47:57,279 Your only heat source today 1115 00:47:57,279 --> 00:47:59,519 are the coals in those hibachis. 1116 00:47:59,519 --> 00:48:01,119 Wait a minute - how am I going to actually cook 1117 00:48:01,119 --> 00:48:03,199 all the other elements for my dish? 1118 00:48:03,199 --> 00:48:05,279 PETRO: This is crazy. 1119 00:48:05,279 --> 00:48:07,119 AARON: Trying to make a sauce on a hibachi 1120 00:48:07,119 --> 00:48:08,759 I've never done before. (CHUCKLES) 1121 00:48:08,759 --> 00:48:09,999 VINNIE: I'm going as hard as I can 1122 00:48:09,999 --> 00:48:10,999 for this challenge today. 1123 00:48:10,999 --> 00:48:12,639 That spot on the gantry? It's mine. 1124 00:48:12,639 --> 00:48:14,079 I want this community so badly, 1125 00:48:14,079 --> 00:48:16,039 but, uh, I may have bit off 1126 00:48:16,039 --> 00:48:17,559 a little more than I could chew. 1127 00:48:17,559 --> 00:48:19,119 Oh! (GASPING) 1128 00:48:19,119 --> 00:48:20,799 ANNABEL: Oh-ho! VINNIE: It kind of seems 1129 00:48:20,799 --> 00:48:22,519 like the universe is against me with this dish. 1130 00:48:22,519 --> 00:48:24,239 Oh, Vin! 1131 00:48:24,239 --> 00:48:25,559 Oh, my God. 1132 00:48:30,439 --> 00:48:32,439 Captions by Red Bee Media