1 00:00:13,610 --> 00:00:14,610 This is crazy. 2 00:00:14,910 --> 00:00:15,829 This is wild. 3 00:00:15,830 --> 00:00:16,409 I know. 4 00:00:16,410 --> 00:00:18,710 Do you remember the first time we walked in here? Yeah. 5 00:00:18,950 --> 00:00:19,950 It was like so long ago now. 6 00:00:20,730 --> 00:00:24,470 It's pretty crazy to be top five of MasterChef. I actually can't believe 7 00:00:24,470 --> 00:00:25,550 we've made it here, to be honest. 8 00:00:25,970 --> 00:00:26,970 Very exciting. 9 00:00:27,050 --> 00:00:28,270 I can't believe you made it here. 10 00:00:29,870 --> 00:00:32,870 Coming in, I never would have thought that I would have made it this far and 11 00:00:32,870 --> 00:00:34,070 grown as much as I have. 12 00:00:34,310 --> 00:00:35,310 Oh, thank you, boys. 13 00:00:35,570 --> 00:00:36,570 Let's do it. 14 00:00:43,560 --> 00:00:44,019 This one. 15 00:00:44,020 --> 00:00:45,020 Oh, no. 16 00:00:45,320 --> 00:00:49,420 Okay. I see five benches all lined up in a row. 17 00:00:49,700 --> 00:00:50,700 Whoa. 18 00:00:50,820 --> 00:00:52,340 How are you? This is unreal. 19 00:00:52,580 --> 00:00:54,140 It's not our usual setup. 20 00:00:54,500 --> 00:00:55,900 Hello, hello, hello. 21 00:00:56,360 --> 00:00:59,280 And I can see Andy. I wonder who it is. 22 00:01:00,220 --> 00:01:02,260 In his cooking attire. 23 00:01:03,880 --> 00:01:05,040 Good morning, team. 24 00:01:05,360 --> 00:01:06,360 Morning. 25 00:01:06,720 --> 00:01:11,680 Firstly, congratulations to our top five of MasterChef 2026. 26 00:01:15,980 --> 00:01:21,780 You all walked into this kitchen as home cooks, and there is no doubt that you'll 27 00:01:21,780 --> 00:01:24,520 be walking out as the new superstars of food. 28 00:01:27,400 --> 00:01:30,540 This is a huge milestone in the competition. 29 00:01:31,480 --> 00:01:35,280 You've worked relentlessly to get to this point, and the four of us couldn't 30 00:01:35,280 --> 00:01:36,280 be more proud. 31 00:01:39,540 --> 00:01:41,160 Aaron, top five. 32 00:01:41,960 --> 00:01:43,940 How proud are your family going to be of you? 33 00:01:44,460 --> 00:01:48,900 It hasn't really sunk in yet. It all feels so, yeah, it's still like a dream. 34 00:01:50,520 --> 00:01:53,480 Annabelle, can you believe you made it to this point? 35 00:01:54,320 --> 00:01:55,320 No. 36 00:01:55,820 --> 00:01:57,620 But I'm very happy to be here. 37 00:01:57,880 --> 00:02:00,500 Do you feel like a little bit like a rose among thorns? 38 00:02:00,700 --> 00:02:01,700 Yes. 39 00:02:02,280 --> 00:02:03,280 I'm kidding. 40 00:02:03,880 --> 00:02:06,720 Now, there's no one else I'd rather be doing this with than these four boys. 41 00:02:07,100 --> 00:02:09,720 Being around these boys has actually been really, really beneficial. 42 00:02:10,410 --> 00:02:11,790 We are wired differently. 43 00:02:12,110 --> 00:02:17,230 They are so confident in themselves and their ability. Being around them, I've 44 00:02:17,230 --> 00:02:21,250 actually taken on a little bit of how they are, and it's been really, really 45 00:02:21,250 --> 00:02:23,030 good for my own self-confidence. 46 00:02:23,690 --> 00:02:26,830 Vinny, thinking about winning that trophy or what? 47 00:02:27,750 --> 00:02:28,750 100%, yeah. 48 00:02:28,770 --> 00:02:30,210 We're getting there, for real. 49 00:02:30,690 --> 00:02:32,010 Like, now this is it. 50 00:02:32,950 --> 00:02:36,190 Katha, so close to the end. 51 00:02:36,410 --> 00:02:38,150 Top five was kind of like my... 52 00:02:38,650 --> 00:02:42,750 So all I really need to do now is imagine holding that trophy, and I think 53 00:02:42,750 --> 00:02:44,470 I can motivate myself to get there. 54 00:02:44,770 --> 00:02:47,950 Yeah, it's got to do a little bit more than just imagine it, but if you work 55 00:02:47,950 --> 00:02:48,950 hard, you never know. 56 00:02:50,490 --> 00:02:51,490 Petro. 57 00:02:51,730 --> 00:02:52,629 Yes, Chef. 58 00:02:52,630 --> 00:02:54,630 What do you think got you to this point? 59 00:02:56,090 --> 00:03:01,330 I think really resetting after every cook, whether it was a good cook or a 60 00:03:01,330 --> 00:03:02,330 bad cook. 61 00:03:02,350 --> 00:03:06,530 I try to come into the kitchen every day with a fresh mindset. 62 00:03:07,360 --> 00:03:11,040 Ever since I started doing that, that's when I started cooking well. 63 00:03:11,240 --> 00:03:12,260 Who do you think I can win? 64 00:03:13,160 --> 00:03:15,620 I feel like I've had that belief for a while now. 65 00:03:16,180 --> 00:03:17,660 I've been very consistent. 66 00:03:18,380 --> 00:03:20,880 And I feel like I've just always trusted my gut. 67 00:03:23,360 --> 00:03:24,960 Finals, they are in sight. 68 00:03:26,560 --> 00:03:27,700 But you're not there yet. 69 00:03:29,000 --> 00:03:33,520 Each day this week, the four of us have been pushing you to level up. 70 00:03:34,420 --> 00:03:35,420 And today... 71 00:03:36,579 --> 00:03:39,860 Time to keep up with me. 72 00:03:45,600 --> 00:03:50,080 So doing a keep up with the chef challenge for the first time, definitely 73 00:03:50,080 --> 00:03:51,660 a few nervy faces looking around. 74 00:03:53,180 --> 00:03:56,380 But this is something that I have been wanting to do forever. 75 00:03:57,100 --> 00:03:58,360 I am so, so keen. 76 00:03:58,860 --> 00:04:01,380 Then am I excited for this one. 77 00:04:02,280 --> 00:04:04,240 Keep up with me and cook the bestest. 78 00:04:05,480 --> 00:04:07,800 You'll win immunity from tomorrow's elimination. 79 00:04:09,900 --> 00:04:12,940 I'd love to be getting that immunity spot today. 80 00:04:13,380 --> 00:04:17,880 The end is so close and I think everyone is going to be pushing hard. 81 00:04:18,399 --> 00:04:24,780 You'll need to follow my every move and listen carefully because there's no 82 00:04:24,780 --> 00:04:27,280 recipe and no dish to sample. 83 00:04:28,080 --> 00:04:31,500 The moment Andy finishes his dish... 84 00:04:33,200 --> 00:04:36,220 You will have an extra 15 seconds. 85 00:04:37,760 --> 00:04:42,620 The minute that I hear we have 15 seconds, I 86 00:04:42,620 --> 00:04:46,820 don't hear anything else beyond that. 87 00:04:48,160 --> 00:04:52,300 You literally have to play it up as he's playing, because 15 seconds will go by 88 00:04:52,300 --> 00:04:53,259 in an instant. 89 00:04:53,260 --> 00:04:57,860 All the equipment and ingredients you need are at your benches. 90 00:04:58,680 --> 00:05:01,700 So good luck and pay attention. 91 00:05:02,720 --> 00:05:04,380 because you don't want to fall behind. 92 00:05:05,840 --> 00:05:06,940 So let's get to it. 93 00:05:10,760 --> 00:05:11,760 Be kind. 94 00:05:12,040 --> 00:05:13,040 I'll do my best. 95 00:05:14,460 --> 00:05:17,440 Looking around and seeing all the equipment, it is a little bit, like, 96 00:05:17,440 --> 00:05:22,000 overwhelming. Like, two hibachis on our bench, seven, eight pots and pans. 97 00:05:22,300 --> 00:05:23,300 Nervous. 98 00:05:23,900 --> 00:05:26,520 We're using all of this equipment just for one cook? 99 00:05:26,800 --> 00:05:27,679 Good luck. 100 00:05:27,680 --> 00:05:28,860 It's going to be an intense one. 101 00:05:29,280 --> 00:05:30,280 Let's get into it. 102 00:05:30,730 --> 00:05:34,270 The dish I'm going to teach you is on the menu at our brand-new Three Blue 103 00:05:34,270 --> 00:05:35,470 Ducks restaurant in Barad-Ur. 104 00:05:37,390 --> 00:05:44,250 Barbecued lamb, burnt eggplant cream, and braised 105 00:05:44,250 --> 00:05:45,250 bologna beans. 106 00:05:46,210 --> 00:05:50,970 Obviously, I can't say the finished dish, but it's definitely all the things 107 00:05:50,970 --> 00:05:53,850 that I love. Love lamb, love eggplant, love beans. 108 00:05:54,170 --> 00:05:55,930 So, ingredients are fed. 109 00:05:56,640 --> 00:05:59,680 I definitely look up to Andy. And then we've got all of our goodies, 110 00:05:59,880 --> 00:06:01,080 seasonings, stocks. 111 00:06:01,480 --> 00:06:04,400 I love his menus. I love all the dishes that he makes. 112 00:06:06,600 --> 00:06:10,820 I am a little worried, I won't lie. I've watched a Keeping Up with Gordon Ramsay 113 00:06:10,820 --> 00:06:12,440 and, like, no room for error. 114 00:06:13,480 --> 00:06:16,720 If we can't keep up or if we do something wrong, then we'll be going 115 00:06:16,720 --> 00:06:17,720 into tomorrow's elimination. 116 00:06:18,160 --> 00:06:21,480 Lock in. At this stage of the competition, I have very high 117 00:06:21,480 --> 00:06:22,480 expectations. 118 00:06:22,680 --> 00:06:26,060 The strategy is to multitask. You've got to be doing... 119 00:06:26,460 --> 00:06:28,380 but also, like, keeping your ears open and listening. 120 00:06:28,720 --> 00:06:29,720 You ready to roll? 121 00:06:29,900 --> 00:06:32,740 Yeah, let's do it. Sandy, let's do it. 122 00:06:33,000 --> 00:06:36,980 We're going to grab two eggplants, and they're going straight on the coals. 123 00:06:36,980 --> 00:06:42,360 You'll notice one hibachi is pretty full with coal, then the other is quite low. 124 00:06:42,820 --> 00:06:46,320 Straight out the gate and start talking about grabbing this, grabbing that. If 125 00:06:46,320 --> 00:06:53,280 you were to look into my mind at that point... ..everything was just 126 00:06:53,280 --> 00:06:54,280 white. 127 00:06:55,560 --> 00:06:57,040 Medium-sized saucepan. 128 00:06:57,760 --> 00:07:01,480 That's going to go straight on the heat with a decent glug of extra virgin olive 129 00:07:01,480 --> 00:07:03,160 oil. It's like he's flicked a switch. 130 00:07:03,460 --> 00:07:07,640 One brown onion. He's like full chef mode. 131 00:07:07,900 --> 00:07:09,300 In half, tails off. 132 00:07:10,040 --> 00:07:11,220 We all good so far? 133 00:07:11,560 --> 00:07:12,680 Yeah. Yeah, chef. 134 00:07:13,240 --> 00:07:14,240 I hope so. 135 00:07:14,460 --> 00:07:15,840 It's only going to get worse from here. 136 00:07:16,400 --> 00:07:17,740 How are you hanging in there, Aaron? 137 00:07:18,160 --> 00:07:20,040 I'm doing all right. You're a bit quiet out there. 138 00:07:23,970 --> 00:07:24,970 I'm good, thank you. 139 00:07:25,350 --> 00:07:26,610 He's moving so quick. 140 00:07:26,870 --> 00:07:28,550 This is going to be for our eggplant puree. 141 00:07:28,950 --> 00:07:31,350 But sometimes I tunnel. 142 00:07:33,010 --> 00:07:34,010 And I just do. 143 00:07:34,390 --> 00:07:39,010 With our eggplant, I want to get this little gastro and I want to stick it 144 00:07:39,010 --> 00:07:40,010 over the top. 145 00:07:40,230 --> 00:07:44,770 My strategy is to make sure that I compartmentalise all the elements. So 146 00:07:44,770 --> 00:07:45,810 I'm very quiet. 147 00:07:46,390 --> 00:07:47,390 Onions in the pot. 148 00:07:47,530 --> 00:07:49,710 But I'm also just locked in and laser focused. 149 00:07:52,420 --> 00:07:58,760 Once our onions are done, from there we are going to butcher our lamb. So go to 150 00:07:58,760 --> 00:08:03,840 your fridge and you'll notice we have the rack, which is like the Ferrari, but 151 00:08:03,840 --> 00:08:06,500 then we also have my favourite cut, which is the lamb rump. 152 00:08:08,420 --> 00:08:14,260 So I want you to cut a two-pronged piece of lamb. So right in the middle of the 153 00:08:14,260 --> 00:08:18,400 rack. I'm loving watching Andy. I know. I've never seen him do this. For the 154 00:08:18,400 --> 00:08:19,400 longest time. 155 00:08:20,200 --> 00:08:22,980 So we should be left with something that looks like this. 156 00:08:24,300 --> 00:08:26,840 And the first thing we want to do is take off the fat cap. 157 00:08:27,200 --> 00:08:31,660 So I want to run my knife down quite close to the eye, okay? 158 00:08:32,039 --> 00:08:34,539 We want to follow that down to the bones. 159 00:08:34,760 --> 00:08:37,240 Then turn the knife 90 degrees. 160 00:08:37,580 --> 00:08:39,580 We have this beautiful fat cap here. 161 00:08:40,059 --> 00:08:43,640 I'm pretending to nod, but picking up lots of teeth. 162 00:08:45,160 --> 00:08:46,840 So now from there... 163 00:08:47,310 --> 00:08:48,990 We're going to French this rack. 164 00:08:49,470 --> 00:08:50,710 Pretty chaotic right now. 165 00:08:51,550 --> 00:08:53,970 I can't really see what Andy's doing with his rack of lamb. 166 00:08:54,210 --> 00:08:57,590 Using your knife, we want to scrape over the bones. 167 00:08:58,030 --> 00:08:59,930 This is going to look really nice in presentation. 168 00:09:00,390 --> 00:09:03,290 If you don't do this properly, we will notice it. 169 00:09:03,590 --> 00:09:06,410 He's yelling out, this should look like this, it should look like that. But I'm 170 00:09:06,410 --> 00:09:10,770 no real stranger to lamb. I've Frenched a few racks in my time as well. So I 171 00:09:10,770 --> 00:09:13,450 feel like I have the knowledge of what I'm looking for in this lamb. 172 00:09:14,210 --> 00:09:17,510 Get off any fat, any sinew and any meat. 173 00:09:21,270 --> 00:09:22,890 I'm worried about Annabelle. Yeah. 174 00:09:23,130 --> 00:09:24,130 Oh God. 175 00:09:24,410 --> 00:09:26,690 Okay. I've already fallen behind. 176 00:09:27,970 --> 00:09:30,290 I've literally never frenched lamb in my life. 177 00:09:30,970 --> 00:09:33,650 I just wish that I had a picture of the finished product. 178 00:09:34,370 --> 00:09:36,310 Did Annabelle take off all of her hat? 179 00:09:38,050 --> 00:09:41,290 Andy's showing us how he's frenching his lamb so I'd run over to his bench. 180 00:09:41,530 --> 00:09:42,810 So now from there. 181 00:09:44,880 --> 00:09:45,880 Uh-oh. 182 00:09:46,040 --> 00:09:49,020 They've cut too much fat off mine. I think I need to start again. 183 00:09:49,600 --> 00:09:52,240 So our onions, don't forget them. They're caramelising. 184 00:09:52,440 --> 00:09:55,840 I need to move really, really fast to make sure that I don't fall even further 185 00:09:55,840 --> 00:10:00,680 behind. But the lamb is the star, and I am happy to start this again because, 186 00:10:00,880 --> 00:10:02,140 yeah, lamb's got to be perfect. 187 00:10:04,420 --> 00:10:05,420 Great. 188 00:10:05,860 --> 00:10:07,240 Right, is everyone keeping up? 189 00:10:07,460 --> 00:10:10,120 Yes, Chef. So we're frenching, we're frenching. 190 00:10:10,420 --> 00:10:13,440 We want these super clean, so don't skimp here. 191 00:10:14,060 --> 00:10:16,940 Oh, man, it takes a while to French these. I should be able to hear the 192 00:10:16,940 --> 00:10:18,600 scraping. It's not an amazing sound. 193 00:10:18,980 --> 00:10:22,600 The Frenching is taking a long time. I'm having trouble actually getting all the 194 00:10:22,600 --> 00:10:24,160 sinew off my bone. 195 00:10:24,420 --> 00:10:28,260 There's not a skerrick of meat or sinew or fat left on there. 196 00:10:28,800 --> 00:10:31,860 My lamb is not looking how it should exactly. 197 00:10:32,260 --> 00:10:36,120 From there, slice the fat calf into three pieces lengthways. 198 00:10:36,380 --> 00:10:38,380 This is going to flavour our beans. 199 00:10:38,720 --> 00:10:40,380 But I don't want to fall behind. 200 00:10:40,720 --> 00:10:42,280 On the low hibachi. 201 00:10:42,830 --> 00:10:44,250 Place the fat straight on. 202 00:10:44,570 --> 00:10:47,230 So I'm going to move on to the next step. 203 00:10:47,570 --> 00:10:52,530 From there, we are going to butcher our lamb rump. Again, it has a beautiful fat 204 00:10:52,530 --> 00:10:56,410 cap on it, but fat equals fire over the hibachi. 205 00:10:56,610 --> 00:10:59,490 So we're going to remove most of the fat cap. 206 00:11:00,490 --> 00:11:07,230 So using a nice sharp knife, we're then going to put our rump cap, we're going 207 00:11:07,230 --> 00:11:09,910 to put it next to our lamb cutlet. 208 00:11:10,479 --> 00:11:11,920 Andy, want to try this one? 209 00:11:12,140 --> 00:11:16,740 Yep. So while you're doing that, I want to get my stock on. I want you to get a 210 00:11:16,740 --> 00:11:21,820 large frying pan for the sauce. We're going to do a demi-glace, which is a 211 00:11:21,820 --> 00:11:23,720 heavily reduced lamb sauce. 212 00:11:25,400 --> 00:11:26,620 I'm keeping up so far. 213 00:11:27,100 --> 00:11:29,200 I've got my lamb fat on the hibachi. 214 00:11:29,580 --> 00:11:35,260 So we're going in with one litre from a heavily reduced, beautiful lamb stock. 215 00:11:35,850 --> 00:11:40,990 I've got my lamb stock on, reducing down into a demi-glaze. 216 00:11:41,450 --> 00:11:43,150 We want to bring that to the boil. 217 00:11:43,670 --> 00:11:49,030 By now, we should have a nice amount of smoke, but no fire on our lamb fat. 218 00:11:55,710 --> 00:11:56,710 Fire. 219 00:11:58,290 --> 00:12:00,250 Petra, what's going on there? 220 00:12:02,990 --> 00:12:04,390 Petra, your lamb's on fire. 221 00:12:04,890 --> 00:12:05,990 That's not what we want. 222 00:12:06,310 --> 00:12:07,530 Oh, come on, bro. 223 00:12:12,050 --> 00:12:13,050 Oh, 224 00:12:18,250 --> 00:12:19,250 come on, bro. 225 00:12:20,850 --> 00:12:24,870 Not again. The hibachi always seems to go up in flames on me. 226 00:12:25,730 --> 00:12:31,330 Hibachi is very temperamental, and it seems like Andy is working his magic, 227 00:12:31,350 --> 00:12:33,030 and I'm not at the moment, but... 228 00:12:33,400 --> 00:12:35,140 I don't want to serve burnt fat. 229 00:12:35,540 --> 00:12:38,660 Are we going to be using the other points of the lamb rack? 230 00:12:38,880 --> 00:12:40,100 No, they're back in the fridge. 231 00:12:40,420 --> 00:12:41,420 You've got to listen. 232 00:12:41,480 --> 00:12:45,020 Yeah, I'm just seeing if I can cut off some more lamb fat so I can put back on 233 00:12:45,020 --> 00:12:46,020 the grill so they're not burnt. 234 00:12:46,160 --> 00:12:48,040 Mate, you do you. Good thinking. 235 00:12:49,080 --> 00:12:52,360 I've been on page, but now this feels like I'm falling behind, so I quickly 236 00:12:52,360 --> 00:12:54,220 trim up my fat and put it on the grill. 237 00:12:56,540 --> 00:13:00,800 But then... Uh-oh. 238 00:13:01,360 --> 00:13:03,380 Looking around the room. Oh, no. 239 00:13:03,760 --> 00:13:07,420 It looks like everyone's hibachi is a bit of a fire hazard. 240 00:13:07,620 --> 00:13:08,620 Uh-oh. 241 00:13:09,640 --> 00:13:13,200 I'm a little worried about how much heat is coming out of everyone's hibachi. 242 00:13:13,360 --> 00:13:14,960 Just like Petro just saw. 243 00:13:15,200 --> 00:13:17,700 Fat equals flavour, but it also means fire. 244 00:13:20,440 --> 00:13:23,420 Looking around, I see flames everywhere. 245 00:13:23,820 --> 00:13:25,520 Oh, my God. 246 00:13:25,740 --> 00:13:27,780 It's a hard one. Cooking on the hibachi. 247 00:13:28,430 --> 00:13:29,430 It is so unpredictable. 248 00:13:29,810 --> 00:13:31,110 Oh, my eyes will choke. 249 00:13:31,650 --> 00:13:33,930 Everyone set their lamb back on fire. 250 00:13:34,490 --> 00:13:38,950 Looking at mine, it looks like it's all pretty rendered out, so I do take it off 251 00:13:38,950 --> 00:13:39,950 early. 252 00:13:41,570 --> 00:13:43,530 Andy, is the lamb fat meant to be off the grill? 253 00:13:43,730 --> 00:13:45,290 The lamb fat is not off the grill. 254 00:13:45,510 --> 00:13:46,510 Right. 255 00:13:50,130 --> 00:13:53,830 As much as I trust my intuition, Andy probably does know a little bit better, 256 00:13:53,850 --> 00:13:55,290 so I chuck it back on. 257 00:13:55,490 --> 00:13:57,610 It could always be a little bit more rendered, maybe. 258 00:13:58,579 --> 00:14:02,320 Right, barbecued lamb, burnt eggplant cream, braised velote beans. 259 00:14:02,600 --> 00:14:05,640 There's a bit going on, hence why we've got to keep up. 260 00:14:06,000 --> 00:14:10,400 We should have our demi-glace coming up to a boil and also our onions 261 00:14:10,400 --> 00:14:11,560 caramelised for the puree. 262 00:14:12,280 --> 00:14:15,400 You should have your eggplants, which we're going to have a look at now. 263 00:14:15,800 --> 00:14:19,240 They should be starting to somewhat collapse on one side. 264 00:14:19,680 --> 00:14:20,740 We'll give them a flip. 265 00:14:21,540 --> 00:14:22,880 How are you hanging in there, Aaron? 266 00:14:24,680 --> 00:14:25,680 Doing all right, chef. 267 00:14:27,319 --> 00:14:32,840 So I love a smoked eggplant directly on the cold, but there is a lot of 268 00:14:32,840 --> 00:14:35,380 monitoring that's needed when cooking with a hibachi. 269 00:14:35,880 --> 00:14:38,560 And in this instance, we can't. 270 00:14:39,420 --> 00:14:44,000 As I turn the eggplant, I realize that one side of the eggplant is split open. 271 00:14:44,360 --> 00:14:45,920 And I'm really worried about the flavor. 272 00:14:46,740 --> 00:14:48,260 And then it goes back on. 273 00:14:49,240 --> 00:14:53,140 I don't really have time to stop, so I try to move it around a bit. 274 00:14:54,000 --> 00:14:56,460 But how much smoke is going to impart? 275 00:14:57,070 --> 00:14:58,950 into the flesh now that is split. 276 00:15:00,950 --> 00:15:04,910 So, back to our mirepoix or the bean. 277 00:15:05,550 --> 00:15:07,190 We've got a small saucepan on. 278 00:15:07,430 --> 00:15:11,410 We want to cut a 2.5cm wedge of onion. 279 00:15:11,970 --> 00:15:13,710 We want a piece of carrot. 280 00:15:14,540 --> 00:15:18,880 Andy's doing a mirepoix of carrot, some onion and some celery with some garlic 281 00:15:18,880 --> 00:15:19,679 and oil. 282 00:15:19,680 --> 00:15:23,360 Halve that, so we're looking at a piece about this big. We're going to keep it 283 00:15:23,360 --> 00:15:26,520 nice and chunky because we want to remove it once we've cooked the bean. 284 00:15:27,040 --> 00:15:30,240 This is really smart because then it flavours the beans much more than you 285 00:15:30,240 --> 00:15:31,240 would a lamb stock. 286 00:15:31,840 --> 00:15:34,980 With the mirepoix, we're going to go a good amount of olive oil. 287 00:15:35,930 --> 00:15:39,930 But Andy is moving very, very quick. Just crush two cloves of garlic. 288 00:15:40,170 --> 00:15:43,390 Andy, did you take the skin off the onion? No, I didn't take the skin off 289 00:15:43,390 --> 00:15:43,949 the onion. 290 00:15:43,950 --> 00:15:48,630 Great. How many cloves of garlic? Sorry, Andy. Two cloves of garlic just crushed. 291 00:15:49,030 --> 00:15:50,930 Skin on. And they can go in. 292 00:15:54,810 --> 00:15:56,990 It's pretty fun. You're keeping up with Andy today. 293 00:15:58,370 --> 00:15:59,670 Now our lamb butt. 294 00:16:00,040 --> 00:16:05,440 You know that's going to have flavour. That can go into our mirepoix. And from 295 00:16:05,440 --> 00:16:06,740 there, a lot of beans. 296 00:16:07,100 --> 00:16:11,140 This is like a MasterChef bucket list thing to do, and I'm doing it with one 297 00:16:11,140 --> 00:16:12,019 of my favourite chefs. 298 00:16:12,020 --> 00:16:15,920 We are then going to make a cartouche. A very quick cartouche. 299 00:16:16,440 --> 00:16:22,220 25 centimetres in diameter. I'm trying to find my pace right now, and I think 300 00:16:22,220 --> 00:16:24,260 I'm keeping up with Andy just... 301 00:16:25,000 --> 00:16:30,160 I've made cartouches before, so I know how to do it. Fold on the point. We're 302 00:16:30,160 --> 00:16:31,600 going to slice the end off. 303 00:16:31,820 --> 00:16:37,080 We should reveal a nice cartouche to go over the top of our beans. 304 00:16:37,420 --> 00:16:39,980 But today, I don't know what's happening. 305 00:16:41,000 --> 00:16:42,840 I've only got a semicircle. 306 00:16:43,120 --> 00:16:44,560 Bring them up to a boil. 307 00:16:44,840 --> 00:16:48,640 Now I'm on the back foot a little bit. I have to do this step again. 308 00:16:50,440 --> 00:16:54,280 Now I'm getting on to comfy garlic. We're going to need comfy garlic in a 309 00:16:54,280 --> 00:16:55,840 couple of stages of this recipe. 310 00:16:56,340 --> 00:17:01,580 One, in the demiglaze. Two, we're going to use it in the eggplant cream puree. 311 00:17:02,440 --> 00:17:04,099 Sorry, how many garlic cloves? 312 00:17:04,440 --> 00:17:05,540 You want about 12. 313 00:17:05,839 --> 00:17:06,839 12, okay. 314 00:17:09,060 --> 00:17:10,240 Seven, eight. 315 00:17:10,660 --> 00:17:13,220 There is a lot of garlic cloves in this comfy garlic. 316 00:17:14,040 --> 00:17:18,319 And what I'm doing is I'm moving on to the tasks that Andy's doing in real 317 00:17:18,319 --> 00:17:21,640 time, but then coming back to the things that I haven't quite finished yet. 318 00:17:22,260 --> 00:17:26,060 But taking the skins off garlic is like one of my least favourite jobs. 319 00:17:27,240 --> 00:17:28,680 Oh, I'm so bad at peeling garlic. 320 00:17:31,120 --> 00:17:36,520 OK, once we've got our garlic cloves, we're going to sit in this olive oil 321 00:17:36,520 --> 00:17:37,820 bath and confit. 322 00:17:38,540 --> 00:17:42,280 I have no idea how Andy got the skin off his garlic so quickly. 323 00:17:42,480 --> 00:17:45,560 Like, I am literally up to my third piece and he's done 12. 324 00:17:45,920 --> 00:17:49,480 So I want you to choose your largest banana shallot you've got. And now he's 325 00:17:49,480 --> 00:17:50,960 getting on to his vinegar shallot. 326 00:17:51,200 --> 00:17:53,420 And I'm still peeling bloody garlic. 327 00:17:54,060 --> 00:17:56,500 We want a really fine brunoise on this. 328 00:17:56,780 --> 00:18:00,780 I decide my tactic is to ask Andy lots of questions, so hopefully he slows down 329 00:18:00,780 --> 00:18:01,780 a bit. 330 00:18:01,880 --> 00:18:05,760 Andy? Yep? Have you put the two cloves of garlic into the demiglaze yet? 331 00:18:07,760 --> 00:18:12,580 No, there's no garlic in the demi-glace. And from there, grab sherry vinegar. 332 00:18:13,600 --> 00:18:14,960 Unfortunately, it doesn't work. 333 00:18:15,840 --> 00:18:16,840 Just tubber. 334 00:18:16,940 --> 00:18:22,740 We're going to go on to a medium-high heat, bring those up to a boil, and then 335 00:18:22,740 --> 00:18:24,660 we'll reduce it just so they're ticking away. 336 00:18:25,680 --> 00:18:27,280 Pop number five, we're full. 337 00:18:27,620 --> 00:18:29,500 So, next up, the eggplant. 338 00:18:29,820 --> 00:18:31,460 It should be nice and soft now. 339 00:18:32,900 --> 00:18:36,800 Andy's grabbing his eggplants out of the hibachi, and I'm only just starting the 340 00:18:36,800 --> 00:18:41,490 shallot. I've got so many balls in the air at the moment and I'm pulling 341 00:18:41,490 --> 00:18:42,550 further and further behind. 342 00:18:43,310 --> 00:18:49,850 Remove all of the flesh, trying to not get any of the black skin in our 343 00:18:49,850 --> 00:18:52,210 eggplant. Like, it makes you feel a bit stressed. 344 00:18:52,490 --> 00:18:53,409 We keeping up, gang? 345 00:18:53,410 --> 00:18:54,810 Yes, chef. No. 346 00:18:55,670 --> 00:18:57,490 This garlic's taking me forever. 347 00:18:58,250 --> 00:19:00,950 But I'm, like, determined to keep smiling. 348 00:19:01,530 --> 00:19:03,830 Because when you're cooking stress, no good. 349 00:19:04,230 --> 00:19:05,330 Keeping up, Vinnie? Yep. 350 00:19:06,639 --> 00:19:09,160 Okay, we're going to bring the pan with the onions. 351 00:19:09,780 --> 00:19:11,420 Then we're going in with our eggplant. 352 00:19:11,900 --> 00:19:12,900 We good? 353 00:19:13,240 --> 00:19:14,139 Getting there. 354 00:19:14,140 --> 00:19:16,620 I reckon this is the hardest all along. 355 00:19:16,960 --> 00:19:21,160 Yeah, I agree. There are so many things happening at once. I'm going to take the 356 00:19:21,160 --> 00:19:25,040 demi-glace and I'm going to put it where the eggplant was. 357 00:19:25,940 --> 00:19:29,020 Because I want some really intense heat on that eggplant. 358 00:19:29,420 --> 00:19:32,580 There are two hibachis, five pods going. 359 00:19:33,440 --> 00:19:35,960 This is the ultimate test of quality task. Yeah. 360 00:19:36,860 --> 00:19:38,680 Righto, let's get on to the lamb. 361 00:19:38,900 --> 00:19:43,620 We want another rack on the hibachi. You're going to have to determine for 362 00:19:43,620 --> 00:19:47,080 yourself how much coals you need. You don't want an inferno, but you want 363 00:19:47,080 --> 00:19:48,080 caramelisation. 364 00:19:49,840 --> 00:19:54,760 We need our cooking salt or our fine salt. And we are going to heavily 365 00:19:54,760 --> 00:19:55,760 season. 366 00:19:56,340 --> 00:19:59,380 We're going to start with the cutlet, skin side down. 367 00:20:01,120 --> 00:20:02,120 Rump tap. 368 00:20:03,590 --> 00:20:05,310 Also, skim side down. 369 00:20:05,610 --> 00:20:08,850 We're going to have to be careful because fat equals fire. 370 00:20:13,270 --> 00:20:16,230 I shouldn't see flames on our lamp. 371 00:20:16,690 --> 00:20:17,890 That's why it goes up. 372 00:20:19,610 --> 00:20:23,490 And if I do, it's time to turn. 373 00:20:24,230 --> 00:20:25,370 How are we looking, guys? 374 00:20:25,870 --> 00:20:26,870 Looking good. 375 00:20:29,230 --> 00:20:30,209 We good? 376 00:20:30,210 --> 00:20:31,210 Yeah. 377 00:20:32,140 --> 00:20:36,820 A bachi hasn't been my strong suit, but lamb's looking pretty good so far. 378 00:20:37,320 --> 00:20:40,680 I see a little flare-up from moving the lamb, so it doesn't burn. 379 00:20:41,380 --> 00:20:46,520 We should have our eggplant really starting to caramelise. I've got tongs, 380 00:20:46,520 --> 00:20:50,520 and I'm furiously scraping off any of the bits that are catching. 381 00:20:51,300 --> 00:20:55,340 But I feel like every minute I'm going back to my eggplant because it's 382 00:20:55,340 --> 00:21:00,820 catching so easily. The eggplant will steam all of that caramelisation off, 383 00:21:01,000 --> 00:21:02,000 OK? 384 00:21:02,030 --> 00:21:06,390 And then we get it on, we scrape it all off, and then we start again. 385 00:21:08,290 --> 00:21:11,090 I am already concerned about my eggplants because I know that that's 386 00:21:11,090 --> 00:21:12,570 gone a bit too far on the hibachi. 387 00:21:13,570 --> 00:21:14,610 Show us your eggplant. 388 00:21:17,110 --> 00:21:20,250 Oh, it's looking a bit dark in there. 389 00:21:20,870 --> 00:21:21,870 Too much? 390 00:21:22,990 --> 00:21:24,110 Caramelization, not burnt. 391 00:21:24,630 --> 00:21:27,490 I realize that's taking my caramelization a bit too far as well. 392 00:21:29,270 --> 00:21:30,690 With immunity on the line. 393 00:21:32,740 --> 00:21:33,740 Yeah, it's not good. 394 00:21:45,480 --> 00:21:48,420 My eggplant is a few shades darker than his. 395 00:21:48,880 --> 00:21:50,560 But today we've got to keep up with Andy. 396 00:21:50,780 --> 00:21:53,880 We want caramelisation on all corners of the lamb. 397 00:21:54,620 --> 00:21:58,140 So, I don't have time to put some more eggplants on the hibachi. 398 00:21:58,440 --> 00:22:02,070 I've just got to work with what I've got and hope that I can enjoy it. the 399 00:22:02,070 --> 00:22:07,610 flavors later okay pretty happy with my cutlet so i'm going to make sure that 400 00:22:07,610 --> 00:22:12,950 there's one layer of coals in my cooler hibachi we're going to now slowly cook 401 00:22:12,950 --> 00:22:17,990 this lamb through so the cutlet on the low hibachi heat and i've still got my 402 00:22:17,990 --> 00:22:24,830 rump caramelizing who wants a quick recap yeah me please okay we 403 00:22:24,830 --> 00:22:30,490 have our balotti beans in our beautiful mirror fry with the lamb fat in it Our 404 00:22:30,490 --> 00:22:31,950 demi-glace should be coming down. 405 00:22:32,330 --> 00:22:35,770 Our eggplant really starting to caramelise with the puree. 406 00:22:36,230 --> 00:22:40,570 I've got my vinegar shallot off the stove and our confit garlic. 407 00:22:40,830 --> 00:22:42,090 I'm going to take mine off. 408 00:22:42,530 --> 00:22:43,530 There's a lot going on. 409 00:22:43,830 --> 00:22:44,830 Oh, it's fantastic. 410 00:22:45,850 --> 00:22:46,850 It's a good test. 411 00:22:47,350 --> 00:22:49,030 OK, I want everyone to go to their fridge. 412 00:22:49,950 --> 00:22:51,970 We are going to get out the pancetta. 413 00:22:53,210 --> 00:22:57,090 I absolutely love pancetta. Probably about two millimetres thick. 414 00:22:57,390 --> 00:22:59,310 Probably one of my favourite ingredients. 415 00:22:59,610 --> 00:23:02,270 50 grams of ladon, nicely cut. 416 00:23:02,670 --> 00:23:05,750 I feel like at the start of the competition, I was just slamming it in 417 00:23:05,750 --> 00:23:07,270 every single dish that I made. 418 00:23:07,510 --> 00:23:12,450 We are then going to get our small frying pan and our pancetta. 419 00:23:13,410 --> 00:23:14,550 Ladon can go in. 420 00:23:16,070 --> 00:23:19,810 Andy's failing us to put a small amount of pancetta into our pan to crisp up. 421 00:23:21,090 --> 00:23:22,430 But I feel like, you know... 422 00:23:22,810 --> 00:23:24,870 I'm Italian. You've got to put a little bit extra, right? 423 00:23:26,510 --> 00:23:31,130 I definitely feel at this point of the cook, my strategy has shifted, and I'm 424 00:23:31,130 --> 00:23:32,990 just going to trust my instincts and my intuition. 425 00:23:33,290 --> 00:23:36,390 I'm going to take my eggplants off now and keep them aside. 426 00:23:37,130 --> 00:23:40,430 I'm really happy with the caramelisation I've got on my lamb rump. 427 00:23:41,970 --> 00:23:45,110 Yeah, I think, you know, I'm using intuition where I need to. 428 00:23:45,370 --> 00:23:50,810 So I'm going to also transfer that to the low-heat hibachi. 429 00:23:51,830 --> 00:23:55,750 Every hibachi is different. And so this is the main area you've got to use your 430 00:23:55,750 --> 00:23:56,750 intuition. 431 00:23:57,130 --> 00:23:58,450 Because they are just so unpredictable. 432 00:23:59,670 --> 00:24:03,210 Here we go. We're moving on. Okay, my beans are there. 433 00:24:03,550 --> 00:24:06,230 I'm going to start to fish everything out, bar the beans. 434 00:24:06,810 --> 00:24:09,050 This is why we've kept the mirror pie nice and chunky. 435 00:24:09,710 --> 00:24:14,270 And I'm going to remove some of the fat from the lardons. 436 00:24:15,410 --> 00:24:16,910 And then I'm going to put my beans in. 437 00:24:17,450 --> 00:24:19,750 So beans are now in with the lardons. 438 00:24:20,160 --> 00:24:21,460 Give them a quick saute off. 439 00:24:22,140 --> 00:24:23,280 You're doing so well. 440 00:24:23,500 --> 00:24:24,500 There's a lot on the go. 441 00:24:25,820 --> 00:24:27,420 This is make or break time. 442 00:24:29,120 --> 00:24:30,800 Andy has not missed a beat. 443 00:24:31,120 --> 00:24:33,760 I want to get the creme fraiche out of the fridge. 444 00:24:34,120 --> 00:24:38,320 But we're nearing the end and everything seems to be moving so much faster. I'm 445 00:24:38,320 --> 00:24:39,880 going to get a bunch of chives. 446 00:24:40,120 --> 00:24:41,120 How much creme fraiche? 447 00:24:41,360 --> 00:24:46,320 Feels as though he's ramped it up now. I'm going to get two leaves of sage. I 448 00:24:46,320 --> 00:24:49,160 think the adrenaline in him has kicked in. Chervel as well. 449 00:24:49,820 --> 00:24:51,160 They can go in with the beans. 450 00:24:51,480 --> 00:24:56,660 And it's getting to a point where it's almost near impossible to try and keep 451 00:24:56,660 --> 00:25:01,080 up. We're going to take half a tablespoon of creme fraiche and 452 00:25:01,080 --> 00:25:02,600 introduce it to the beans. 453 00:25:04,560 --> 00:25:05,720 Aaron, you're very quiet. 454 00:25:05,940 --> 00:25:06,539 You all good? 455 00:25:06,540 --> 00:25:07,540 I think so. 456 00:25:08,500 --> 00:25:10,000 Okay, let's hope so. 457 00:25:11,080 --> 00:25:13,420 I am going to get a thermometer. 458 00:25:14,700 --> 00:25:18,500 And take a look at the internal temperature of my cutlet. I'm getting 459 00:25:18,500 --> 00:25:20,460 about 47 degrees. 460 00:25:20,980 --> 00:25:22,680 So I'm taking that cutlet off. 461 00:25:22,920 --> 00:25:27,980 So Andy says we should be taking off our lamb cutlet. And I insert the probe, and 462 00:25:27,980 --> 00:25:28,819 it is done. 463 00:25:28,820 --> 00:25:32,620 I'm happy with my lamb rump. I'm taking that off. 464 00:25:32,860 --> 00:25:36,980 Now I look to my rump, and it's looking rare on one side. 465 00:25:38,660 --> 00:25:42,140 But keep up with the chef. So I'm going to do exactly what Andy does. 466 00:25:42,590 --> 00:25:45,330 So our lamb rump and our lamb cutlet should be resting. 467 00:25:47,410 --> 00:25:52,470 I take that rump off and I hope this doesn't come back to bite me. 468 00:25:52,970 --> 00:25:55,530 Our eggplant puree, we're going in. 469 00:25:55,930 --> 00:26:00,830 Tablespoon of creme fraiche, two teaspoons of lemon juice, salt plate, 470 00:26:01,110 --> 00:26:02,410 white pepper. 471 00:26:03,530 --> 00:26:04,810 We're not far off finishing. 472 00:26:05,170 --> 00:26:06,610 Guys, this is the home stretch. 473 00:26:06,910 --> 00:26:12,230 And I reckon my strategy of like doing whilst listening has maybe like gone out 474 00:26:12,230 --> 00:26:14,870 the window a little bit. We are blending this on high. 475 00:26:15,250 --> 00:26:17,670 Andy's moving on to blending his eggplant puree. 476 00:26:17,930 --> 00:26:19,730 And we want a nice silky smooth puree. 477 00:26:20,210 --> 00:26:22,110 But I'm still chopping herbs. 478 00:26:23,930 --> 00:26:26,630 This is not how I wanted this challenge to go. 479 00:26:27,650 --> 00:26:29,230 Sauce, let's get on to that. 480 00:26:30,110 --> 00:26:32,370 We want to transfer that beautiful sauce. 481 00:26:33,740 --> 00:26:35,680 into a smaller saucepan. 482 00:26:36,340 --> 00:26:37,860 I'm actually good in price. 483 00:26:38,240 --> 00:26:39,620 Look how much there is to do. 484 00:26:40,220 --> 00:26:42,240 We're going to put that back on a low heat. 485 00:26:42,620 --> 00:26:46,320 He's going fast, isn't he? Yeah, that's what I meant. It's not easy. 486 00:26:46,600 --> 00:26:52,180 I am going to put my two show pieces of confit garlic into my sauce. 487 00:26:53,000 --> 00:26:59,660 So the nicest ones you can find. From there, add nearly a tablespoon of capers 488 00:26:59,660 --> 00:27:02,340 just to cut through the richness of that sauce. 489 00:27:03,790 --> 00:27:08,370 The demi-glace is starting to look like a sauce, and I'm following Andy's 490 00:27:08,370 --> 00:27:09,730 instructions exactly. 491 00:27:10,250 --> 00:27:14,970 I've also put a tablespoon of the vinegar shallots into our sauce. 492 00:27:15,730 --> 00:27:18,590 Okay, I'm going to get on to my lamb now. Let's carve it. 493 00:27:19,290 --> 00:27:26,110 So I'm going to bring it over to my board, and I'm going to slice straight 494 00:27:26,110 --> 00:27:27,110 down the middle. 495 00:27:27,610 --> 00:27:29,310 I can't wait to eat, Abe. 496 00:27:30,280 --> 00:27:33,560 So we want one beautiful cutlet for this plate. 497 00:27:34,020 --> 00:27:36,100 That's what we're looking for, pink to pink. 498 00:27:36,620 --> 00:27:38,060 Nice and pink, huh? Look at that. 499 00:27:39,040 --> 00:27:40,100 Vinny's looks great. 500 00:27:40,880 --> 00:27:47,040 And I'm going to carve the lamb rump across the grain, half a centimetre 501 00:27:47,040 --> 00:27:48,040 thick. 502 00:27:49,100 --> 00:27:50,100 Amazing. 503 00:27:50,400 --> 00:27:54,880 He's not just a thick fish chef, huh? No, no, he's a good guy too, isn't he? 504 00:27:54,980 --> 00:27:58,820 I'm going to pick a beautiful showpiece of the lamb rump. 505 00:27:59,160 --> 00:28:01,300 I'm going to transfer back onto the rack. 506 00:28:01,540 --> 00:28:02,540 Look at Vinny. 507 00:28:03,240 --> 00:28:06,080 Take care of her. Look at her. How's our lamb looking, crew? 508 00:28:06,440 --> 00:28:07,680 Good. Are we good? 509 00:28:08,360 --> 00:28:09,360 Oh, boy. 510 00:28:09,760 --> 00:28:15,320 I cut into my rump, and it's actually looking okay, but it's a little bit 511 00:28:15,320 --> 00:28:16,320 unevenly cooked. 512 00:28:16,560 --> 00:28:20,320 Here we go, here we go. Lamb cooked subjective, right? 513 00:28:21,340 --> 00:28:24,500 The whole dish revolves around this beautiful lamb. 514 00:28:26,550 --> 00:28:28,690 Please, please, please, don't be over. 515 00:28:29,210 --> 00:28:31,130 It needs to be blushing pink. 516 00:28:34,350 --> 00:28:35,450 Oh, I like it like that. 517 00:28:36,190 --> 00:28:37,190 It's perfect. 518 00:28:37,270 --> 00:28:38,270 Oh! 519 00:28:39,310 --> 00:28:41,170 First thing that's gone right for me, this cook. 520 00:28:41,830 --> 00:28:43,030 Righto, we are plating. 521 00:28:43,530 --> 00:28:44,530 Oh. 522 00:28:45,010 --> 00:28:48,290 I want my beans, which are warm. I want my eggplant puree. 523 00:28:49,590 --> 00:28:54,810 We're getting on to the plating, so I'm going on at probably 1.30 o'clock. 524 00:28:56,400 --> 00:28:57,740 of our eggplant puree. 525 00:28:59,320 --> 00:29:06,160 I'm going to do another one, and I'm going to put a lamb cutlet on the plate. 526 00:29:06,420 --> 00:29:10,500 I don't think it registers in my head that we just started plating, but I can 527 00:29:10,500 --> 00:29:13,040 see that the eggplant puree's colour is different. 528 00:29:15,700 --> 00:29:20,160 I'm then going to get my nice piece of lamb rump, and I'm going to put that 529 00:29:20,160 --> 00:29:22,260 next to my lamb cutlet. 530 00:29:22,920 --> 00:29:28,240 Mate, this looks pretty good. I'm then going to spoon the beans to fill in the 531 00:29:28,240 --> 00:29:29,240 gap in the middle. 532 00:29:30,080 --> 00:29:31,520 Plating is not my strong suit. 533 00:29:31,760 --> 00:29:34,560 Got a little bit of a beanie rough around the edges to it. 534 00:29:36,460 --> 00:29:38,320 We're getting very close here, guys. 535 00:29:38,640 --> 00:29:39,640 Far out. 536 00:29:39,940 --> 00:29:45,540 And I'm going to spoon my sauce around the outside of the plate. 537 00:29:48,680 --> 00:29:51,380 We're so close, guys. We are so close here. 538 00:29:52,780 --> 00:29:56,860 And to finish, garnish with three or four leaves of red onion. Come on, 539 00:29:56,860 --> 00:29:57,860 please, come on. 540 00:29:57,920 --> 00:30:01,820 Because I... Oh, my God, my bloody beans are still in the pan. 541 00:30:02,560 --> 00:30:04,860 And... I am, like, frantic. 542 00:30:05,640 --> 00:30:06,640 Done. 543 00:30:07,040 --> 00:30:08,300 We can start the countdown. 544 00:30:08,680 --> 00:30:09,680 Oh, no. 545 00:30:10,100 --> 00:30:11,660 15. 14. 546 00:30:33,000 --> 00:30:34,200 Oh, give me a hug. Sorry, bud. 547 00:30:36,300 --> 00:30:37,300 One more, dude. 548 00:30:38,460 --> 00:30:41,020 Oh, shut up. That was so hard. 549 00:30:42,080 --> 00:30:45,860 I think I went pretty well. Like, I'm looking down at my plate, and I'm, like, 550 00:30:45,860 --> 00:30:48,640 surprised at what I've got on there. It really has all come together in these, 551 00:30:48,700 --> 00:30:50,840 like, final few minutes. Wait, did you get capers in your sauce? 552 00:30:51,080 --> 00:30:52,080 Yeah. 553 00:30:52,180 --> 00:30:53,860 I thought you just said the caper juice. 554 00:30:55,840 --> 00:30:56,840 Really? 555 00:30:57,420 --> 00:30:59,360 But I realise, no capers. 556 00:30:59,580 --> 00:31:01,360 And I'm like, I don't know. 557 00:31:01,790 --> 00:31:04,250 It's just, yeah, it's really annoying. 558 00:31:04,690 --> 00:31:06,350 Give it up for Andy Allen, everybody! 559 00:31:09,130 --> 00:31:12,750 Yes! That was great, Andy. So good to watch. 560 00:31:13,150 --> 00:31:13,909 Well done. 561 00:31:13,910 --> 00:31:14,910 Looks delicious. 562 00:31:15,870 --> 00:31:20,010 Looking around the room, I think mine probably looks the least like Andy's. 563 00:31:20,550 --> 00:31:24,250 My ratios are definitely out. I don't have many beans on the plate. 564 00:31:25,070 --> 00:31:26,070 Dig on in. 565 00:31:26,090 --> 00:31:27,090 Yeah. 566 00:31:29,640 --> 00:31:33,700 I was just like chasing my tail for the whole cook. So the fact that I even got 567 00:31:33,700 --> 00:31:35,660 something up, I am really happy with. 568 00:31:39,620 --> 00:31:41,940 It's really weird that none of you know what it tastes like. 569 00:31:43,440 --> 00:31:44,440 Andy, 570 00:31:44,780 --> 00:31:46,860 that eggplant puree is sublime. 571 00:31:50,060 --> 00:31:54,040 First dish we'd love to taste is Petro. 572 00:31:57,900 --> 00:32:01,560 If something's going to let me down today, it's going to be I didn't use my 573 00:32:01,560 --> 00:32:02,980 instincts when cooking the lamb. 574 00:32:04,440 --> 00:32:09,320 I took it off even though I kind of knew that was probably still under. 575 00:32:13,800 --> 00:32:14,880 Hopefully it doesn't cost me. 576 00:32:22,680 --> 00:32:27,100 Petro, tell us, how was it to try to catch up with Andy? 577 00:32:27,640 --> 00:32:31,440 It definitely did feel like that. It felt like a constant game of catch-up, 578 00:32:31,440 --> 00:32:32,440 for sure. 579 00:32:32,600 --> 00:32:35,120 It was a lot of fun, though. I had a blast. 580 00:32:35,580 --> 00:32:40,080 Any part of the cook that you felt that it was a little bit difficult for you? 581 00:32:40,900 --> 00:32:45,840 Using instructions. I think I probably didn't use my instinct as well as I 582 00:32:45,840 --> 00:32:48,060 should have when it came to cooking the meat. 583 00:32:50,360 --> 00:32:51,360 Let's see our take. 584 00:33:13,710 --> 00:33:15,870 Petro, I got good news. 585 00:33:16,970 --> 00:33:19,750 Your sauce is elite. I love it. 586 00:33:20,070 --> 00:33:24,770 I love it. Right now, my lips are just like puckering together from the 587 00:33:24,770 --> 00:33:29,410 gelatinous nature of that reduction. It's so beautiful, really bold flavour, 588 00:33:29,550 --> 00:33:33,610 and then the perfect amount of capers and shallots to brighten it back up. 589 00:33:34,570 --> 00:33:37,810 I feel, though, the rub is under. 590 00:33:38,330 --> 00:33:39,330 That's the bad news. 591 00:33:40,070 --> 00:33:43,270 which is unfortunate because we were nearly at a perfect plate here. 592 00:33:44,690 --> 00:33:48,310 That sauce, you could easily just drink it from a jug. 593 00:33:48,630 --> 00:33:51,670 You'd want more of it if you were being served it in a restaurant. 594 00:33:52,490 --> 00:33:55,690 I love the beans. They are so well seasoned. 595 00:33:56,250 --> 00:34:00,770 They've got a lovely texture. All of those flavours that Andy injected in 596 00:34:00,770 --> 00:34:04,290 there, you know, the fat, that little bit of smokiness, the fresh herbs. 597 00:34:05,630 --> 00:34:09,320 You've... Absolutely nailed it. I think it's the best, most accurate thing on 598 00:34:09,320 --> 00:34:10,320 your plate. 599 00:34:11,340 --> 00:34:17,440 Petro, delicious plate of food, the eggplant puree. The texture of that is 600 00:34:17,440 --> 00:34:18,800 absolutely gorgeous. 601 00:34:20,040 --> 00:34:24,659 But I think it definitely is smokier than Andy's. And your sauce is a little 602 00:34:24,659 --> 00:34:26,860 more reduced as well, but it's still very beautiful. 603 00:34:28,260 --> 00:34:30,400 This plate is full of character. 604 00:34:31,040 --> 00:34:33,659 Your plate is talking to us, saying... 605 00:34:33,920 --> 00:34:38,000 I'm not satisfied to be on top five. I want to be on top four. 606 00:34:38,420 --> 00:34:39,580 And this is showing. 607 00:34:40,060 --> 00:34:41,060 Thank you. 608 00:34:41,199 --> 00:34:43,320 Thanks so much, guys. Thank you. 609 00:34:51,020 --> 00:34:52,820 The next dish belongs to you. 610 00:35:04,810 --> 00:35:07,170 I nearly said, Aaron, what have you made out of that bit? 611 00:35:08,850 --> 00:35:12,550 How did you enjoy keeping up with Andy, Aaron? I thought it was so much fun. It 612 00:35:12,550 --> 00:35:15,010 was so cool, like, just to get that experience. 613 00:35:15,370 --> 00:35:16,990 I didn't even know you were still here. 614 00:35:17,370 --> 00:35:19,650 I didn't hear you, I didn't see you. 615 00:35:19,950 --> 00:35:24,010 For the whole course, you were just like... Was that the strategy, Aaron, 616 00:35:24,130 --> 00:35:27,070 you little silent assassin, just to listen and do? 617 00:35:27,830 --> 00:35:31,910 That was definitely the strategy, to save a bit of time, but also to not get 618 00:35:31,910 --> 00:35:33,430 confused and try and keep up as well. 619 00:35:34,339 --> 00:35:37,360 which I think I didn't do with the eggplant. I went a bit too hard on the 620 00:35:37,360 --> 00:35:38,360 caramelization. 621 00:35:38,700 --> 00:35:42,080 Yeah, I did notice when I went around and had a look in your eggplant pot, she 622 00:35:42,080 --> 00:35:45,580 was pretty scorched. We'll see if that affects the flavor at all. 623 00:35:46,060 --> 00:35:47,520 Anyway, let's see how it tastes. 624 00:36:13,740 --> 00:36:16,200 Stunning on the frenching of the lamb, of the cutlet. 625 00:36:16,460 --> 00:36:22,340 It looks beautiful, especially how white that bone still is. Like, it hasn't had 626 00:36:22,340 --> 00:36:23,340 a lick of flame. 627 00:36:23,620 --> 00:36:25,220 That's exactly how we want it. 628 00:36:25,660 --> 00:36:29,180 My rump had beautiful caramelisation. Probably could have done with a couple 629 00:36:29,180 --> 00:36:30,118 more minutes. 630 00:36:30,120 --> 00:36:31,098 Yep. 631 00:36:31,100 --> 00:36:34,680 Your fears have come true. The eggplant is a little bit bitter, unfortunately. 632 00:36:35,200 --> 00:36:38,720 Actually, I didn't mind the eggplant being a little bit bitter because I'm 633 00:36:38,720 --> 00:36:41,280 used to eggplant, you know, having that slight hint of bitterness. 634 00:36:41,520 --> 00:36:42,740 You nail the texture. 635 00:36:43,290 --> 00:36:44,950 The cook on the cutlet was perfect. 636 00:36:45,370 --> 00:36:47,030 Beautiful preparation on that. 637 00:36:47,850 --> 00:36:50,110 Beans were delicious. Love the work you did on the pancetta. 638 00:36:50,550 --> 00:36:52,550 Lovely knife work. I always notice that with you. 639 00:36:52,790 --> 00:36:53,790 Great job. Thank you. 640 00:37:03,170 --> 00:37:04,170 You're up next. 641 00:37:12,259 --> 00:37:15,180 There's definitely, like, quite a few flaws in this dish. 642 00:37:22,500 --> 00:37:25,500 Annabelle, how did you go keeping up with Handy Allen? 643 00:37:25,820 --> 00:37:27,880 I think I fell behind a little bit. 644 00:37:28,720 --> 00:37:33,000 But I'm just glad I got, like, what I got on the plate because at one point I 645 00:37:33,000 --> 00:37:36,840 was like, I think I'm not going to get stuff up. It was just, like, getting a 646 00:37:36,840 --> 00:37:39,340 dish up was hard today, let alone, like, a perfect dish. 647 00:37:39,670 --> 00:37:42,210 A bit lean on the bench? Yeah, the girl portion. 648 00:37:43,670 --> 00:37:45,290 Did I keep up with Andy? 649 00:37:46,270 --> 00:37:47,390 That is debatable. 650 00:37:48,370 --> 00:37:49,750 I don't think I did. 651 00:37:58,250 --> 00:38:00,050 Getting a dish up was hard today. 652 00:38:01,130 --> 00:38:03,930 You can see a bit of my struggle on the plate. 653 00:38:19,400 --> 00:38:23,420 Annabelle, first I would like to congratulate you because by the time he 654 00:38:23,420 --> 00:38:28,520 finished, he was knackered and you just... You did it on time, with grace. 655 00:38:28,860 --> 00:38:29,860 Now, the test. 656 00:38:30,900 --> 00:38:32,240 I really liked it. 657 00:38:32,600 --> 00:38:37,220 What I liked is all the elements really balance each other well. 658 00:38:37,640 --> 00:38:42,780 The beans element, the way you display your lamb, the little quenelles are 659 00:38:42,780 --> 00:38:44,340 perfect. I think it's great anyway. 660 00:38:44,560 --> 00:38:45,600 I love the colors. 661 00:38:46,260 --> 00:38:47,360 It's very inviting. 662 00:38:48,080 --> 00:38:51,150 Annabelle. So glad that you went back and frenched again. 663 00:38:51,670 --> 00:38:54,950 Your cutlet, like, absolutely smashed it. It looks beautiful. 664 00:38:55,150 --> 00:39:00,570 Yeah. Like, really clean, no meat left on the bone, but also kept away from the 665 00:39:00,570 --> 00:39:01,870 flame, which is also really important. 666 00:39:02,710 --> 00:39:08,890 Both the cook on it and the butchering was perfect. The puree texture just 667 00:39:08,890 --> 00:39:12,690 wasn't quite right, and it was also just a little bit acidic compared to mine, 668 00:39:12,790 --> 00:39:16,940 but... You really had to multitask. And I think for that, you did such a good 669 00:39:16,940 --> 00:39:20,580 job mentally, even though you were behind a step pretty much at every pace, 670 00:39:20,680 --> 00:39:22,440 just to keep going. Well done. 671 00:39:23,100 --> 00:39:25,680 Annabelle, I think the star of the show on your plate was the lamb. 672 00:39:25,920 --> 00:39:28,300 You cooked that and prepared it really beautifully. 673 00:39:28,800 --> 00:39:30,280 Everything else was nearly there. 674 00:39:31,100 --> 00:39:33,100 And I love your attitude. Love seeing your smile today. 675 00:39:34,020 --> 00:39:36,380 It feels like you're really thrilled to be in top five. 676 00:39:37,220 --> 00:39:38,218 Well done. 677 00:39:38,220 --> 00:39:39,220 Well done. 678 00:39:45,190 --> 00:39:47,930 Next dish we'd like to taste is Casper's. 679 00:39:56,710 --> 00:39:57,770 Casper, how did you find that? 680 00:39:58,530 --> 00:40:01,010 Yeah, that was really fun, like intense for sure. 681 00:40:01,370 --> 00:40:02,510 Are you pleased with the result? 682 00:40:03,510 --> 00:40:08,010 Yeah, no, I really am. I think the only thing I'm like kicking myself a little 683 00:40:08,010 --> 00:40:13,050 bit is at the end, I got a bit confused about the capers and so I didn't put the 684 00:40:13,050 --> 00:40:14,050 actual capers in. 685 00:40:15,050 --> 00:40:18,290 I think it's a decent-looking plate of food that you put up, especially with 686 00:40:18,290 --> 00:40:19,530 the intense pressure that you're under. 687 00:40:19,930 --> 00:40:22,910 It's all going to come down to the details with this one, but it's a good 688 00:40:22,910 --> 00:40:23,910 start with the look. 689 00:40:24,870 --> 00:40:27,010 I'm missing those cases already, though. 690 00:40:27,770 --> 00:40:29,170 But we'll wait and see. 691 00:40:29,410 --> 00:40:30,790 Hopefully this plate tastes good. 692 00:40:48,220 --> 00:40:51,340 Casper, looking at the dish, I think it really resonates well. 693 00:40:52,020 --> 00:40:54,520 Seasoning on point, texture great. 694 00:40:55,100 --> 00:40:57,260 The beans are cooked fantastically well. 695 00:40:58,100 --> 00:41:04,980 I can understand there is missing some capers, but somewhere we got the brine, 696 00:41:05,000 --> 00:41:10,080 the saltiness of the brine. So I have full respect of your achievement. 697 00:41:11,540 --> 00:41:15,800 Casper, this is a really solid effort. You've done an amazing job at keeping up 698 00:41:15,800 --> 00:41:16,729 with Andy. 699 00:41:16,730 --> 00:41:21,410 The lamb, the cutlet in particular, is just divine. It is buttery soft. You 700 00:41:21,410 --> 00:41:23,490 manage to get beautiful flavour out of that meat. 701 00:41:24,310 --> 00:41:28,810 The sauce, great reduction on it. Loved the shallots in there, the vinegar 702 00:41:28,810 --> 00:41:33,930 shallots. I miss the capers, both texturally and flavour-wise as well. 703 00:41:34,310 --> 00:41:37,890 But not too bad. But overall, really good job, mate. Thank you. Well done, 704 00:41:37,890 --> 00:41:38,890 Caspar. 705 00:41:49,600 --> 00:41:53,180 Walking up to the judges, and I'm feeling really, really good about it. 706 00:41:54,000 --> 00:41:58,000 Following Andy is something that I've been wanting to do forever, and I feel 707 00:41:58,000 --> 00:41:59,440 like that really shows on the plate. 708 00:42:01,560 --> 00:42:02,560 Vinny, how was that? 709 00:42:02,740 --> 00:42:07,960 Mate, I had an absolute ball that's cooked. That was so, so, so much fun. 710 00:42:08,320 --> 00:42:12,160 I know it was early breed, you know, but after that experience, can you see 711 00:42:12,160 --> 00:42:13,160 yourself in a kitchen? 712 00:42:13,600 --> 00:42:18,160 Yeah, 100%. I didn't know whether that fast and furious pace. 713 00:42:18,640 --> 00:42:19,940 Would be something that you enjoy. 714 00:42:20,520 --> 00:42:25,560 Yeah, nah, I... It was like a thrill, you know? I was just like non-stop. If I 715 00:42:25,560 --> 00:42:27,460 can be an apprentice of three blue ducks, mate, I'll be there. 716 00:42:29,480 --> 00:42:31,440 Um, well, let me taste this first. 717 00:42:33,040 --> 00:42:36,080 Yeah, you've got to put yourself out there, you know? You've got to ask. 718 00:42:37,480 --> 00:42:38,480 Let's see our take. 719 00:42:39,240 --> 00:42:41,120 So I've been to three blue ducks a few times. 720 00:42:42,280 --> 00:42:45,560 And if I learnt this much within an hour with Andy... 721 00:42:48,560 --> 00:42:51,360 I feel like working there would be incredible. 722 00:43:05,240 --> 00:43:07,060 Vinnie, big plate of food. 723 00:43:09,620 --> 00:43:11,600 Not only is there immunity on the line, 724 00:43:12,480 --> 00:43:15,200 you've also just asked for a job. 725 00:43:22,600 --> 00:43:23,900 There's a job if you want it, mate. 726 00:43:27,700 --> 00:43:29,520 Well done. Really well done. 727 00:43:29,820 --> 00:43:33,420 I had the rum, which was beautiful. Great caramelisation. 728 00:43:34,200 --> 00:43:37,840 Medium rare from tip to toe, which was very, very important. 729 00:43:38,120 --> 00:43:42,300 That's the benefit you get finishing it off over that really low heat. 730 00:43:42,760 --> 00:43:47,360 I should have expected this, but the Italian loves his bloody pancetta, 731 00:43:47,400 --> 00:43:48,400 doesn't he? 732 00:43:48,600 --> 00:43:50,860 It felt like there was a lot on there, right? 733 00:43:51,150 --> 00:43:54,410 It's a minor criticism. I mean, when does someone say, oh, too much pancetta? 734 00:43:55,250 --> 00:43:56,250 Not me, anyway. 735 00:43:56,530 --> 00:44:00,530 I have to say, Andy did not mention that the lamb is the most tasty. 736 00:44:00,750 --> 00:44:01,750 It's well seasoned. 737 00:44:02,370 --> 00:44:05,390 It's just incredible. That sauce is just perfectly reduced. 738 00:44:05,850 --> 00:44:09,530 Look, I can see my... I can see myself in it. 739 00:44:09,790 --> 00:44:11,410 Oh, no, we're never going to get away from him. 740 00:44:11,750 --> 00:44:12,890 That's why you're on the floor. 741 00:44:14,790 --> 00:44:16,910 I mean, are you mad or what? This is fantastic. 742 00:44:17,880 --> 00:44:20,980 The garlic is very well confit. The beans are amazing. 743 00:44:21,400 --> 00:44:24,920 I absolutely love the way you cook. 744 00:44:25,200 --> 00:44:26,200 Thank you very much. 745 00:44:26,280 --> 00:44:30,920 My line was perfect. Lovely and rosy and soft. You really got that beautiful 746 00:44:30,920 --> 00:44:33,980 flavor out of the produce as well, which is what happens when you cook it 747 00:44:33,980 --> 00:44:39,920 properly. Little confit clove was just such a delightful surprise, exactly as 748 00:44:39,920 --> 00:44:41,720 Andy intended it in his dish. 749 00:44:41,920 --> 00:44:46,600 I think what's special about your plate in terms of keeping up with Andy is 750 00:44:46,600 --> 00:44:50,680 that... You've gotten the best out of every ingredient that he's put forward. 751 00:44:50,840 --> 00:44:52,020 It was delicious. Thank you. 752 00:44:53,660 --> 00:44:54,100 With 753 00:44:54,100 --> 00:45:04,460 immunity 754 00:45:04,460 --> 00:45:07,120 on the line, you were all clearly locked in. 755 00:45:08,920 --> 00:45:09,960 Andy, are you proud? 756 00:45:10,260 --> 00:45:13,200 Definitely. I wasn't pulling any punches. I wasn't slowing down. 757 00:45:13,400 --> 00:45:14,680 All your hobs were full. 758 00:45:15,180 --> 00:45:17,780 There was two different cuts on the hibachi at the same time. 759 00:45:18,040 --> 00:45:20,980 That's real cooking, guys. Like, that is real cooking. 760 00:45:21,560 --> 00:45:23,780 And you've got to smash it. You should be super proud. 761 00:45:24,940 --> 00:45:29,820 And now you start to think about things that you learnt then because you've only 762 00:45:29,820 --> 00:45:30,820 got a few cooks left. 763 00:45:32,140 --> 00:45:37,900 There was one of you that not only kept up but also really enjoyed it. 764 00:45:39,460 --> 00:45:42,740 And we really enjoyed your dish. 765 00:45:43,800 --> 00:45:44,800 Did it! 766 00:45:48,009 --> 00:45:49,010 Well done, Vinny. 767 00:45:49,810 --> 00:45:52,810 At its heart, that dish, it was a lamb dish. 768 00:45:53,290 --> 00:45:58,030 And your lamb, it was spot on. That means I'll see the dust when this is all 769 00:45:58,030 --> 00:46:02,130 done and done with, mate. For sure. Bring your apron. That was cool, wasn't 770 00:46:02,130 --> 00:46:05,290 it? I'm definitely going to take that up because that would be incredible. 771 00:46:06,030 --> 00:46:09,830 Congratulations, Vinny. This is two amenities in a row. 772 00:46:10,410 --> 00:46:12,050 You'll be back on the country tomorrow. 773 00:46:12,830 --> 00:46:13,830 Well done. 774 00:46:17,680 --> 00:46:19,640 But the pressure is on for the rest of you. 775 00:46:21,680 --> 00:46:25,420 Because tomorrow, someone is going home. 776 00:46:26,740 --> 00:46:27,760 Make sure you get some rest. 777 00:46:28,980 --> 00:46:34,200 Because tomorrow's judge is going to put you through the paces in ways that you 778 00:46:34,200 --> 00:46:35,820 might find surprising. 779 00:46:37,780 --> 00:46:40,900 We'll see you soon. Have a good rest. She lied, didn't she? 780 00:46:48,400 --> 00:46:51,280 tomorrow night please welcome our 781 00:46:51,280 --> 00:46:58,020 final judges challenge 782 00:46:58,020 --> 00:47:04,460 today you'll be making mine is a doozy of a pressure test malaysian snacks i 783 00:47:04,460 --> 00:47:07,200 don't want to go home on a challenge like this 784 00:47:08,210 --> 00:47:10,950 One of these incredible contestants. 785 00:47:11,290 --> 00:47:13,610 My place in the competition is on the line right now. 786 00:47:13,850 --> 00:47:15,830 Will be going home. 787 00:47:16,270 --> 00:47:18,110 I'm just like kind of in full spiral mode. 788 00:47:18,430 --> 00:47:22,030 I'm not sure what I've done. I can't believe that I made such a big mistake 789 00:47:22,030 --> 00:47:23,310 this early on.