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NARRATOR: Previously
on MasterChef Australia...
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..our home cooks took on
titans of the industry...
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00:00:12,000 --> 00:00:15,960
From Serai in Melbourne,
Ross Magnaye and his team!
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00:00:15,960 --> 00:00:17,040
Let's go!
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00:00:17,040 --> 00:00:21,920
..in a whole week
of David versus Goliath battles.
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00:00:21,920 --> 00:00:24,480
CATH: We're taking on
the professionals at their own game.
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They bravely tried to win
bragging rights and immunity...
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00:00:28,760 --> 00:00:30,920
BRENT: I've just gotta back myself
and go for it.
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00:00:30,920 --> 00:00:33,080
ROSS: It's a challenge.
I'm competitive, bro. We wanna win.
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..with dishes
that were out of this world.
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JOCK: That is delicious.
It's so good.
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MELISSA: Flawless.
Absolutely incredible dish.
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But three times out of four,
the professionals prevailed.
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Oh! (LAUGHS)
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Tonight...
(DRAMATIC CHORAL MUSIC)
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..a demonstration...
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ADI: This is
a once-in-a-lifetime experience.
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..and an elimination
with a global superstar.
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(UPBEAT MUSIC)
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CATH: We deep-breathe.
MALISSA: Yep. Breathe in.
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Yeah.
Just breathe in.
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(EXHALES)
Breathe out. (LAUGHS)
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Yeah.
RUE: How are you feeling, Ralphie?
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Well, you know, kinda a bit nervous.
Yeah.
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It's black-apron day.
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BRENT: What's it gonna be? Hey?
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Good luck today, guys!
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Maybe if we all do well,
they'll just let us all stay.
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ADI: Yeah, wouldn't that be nice?
(LAUGHS)
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PHIL: Looking around at the cooks
that are here,
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it's getting stiffer
and stiffer competition.
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In.
(APPLAUSE AND CHEERING)
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The dishes are getting better.
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The level of flavours and complexity
that people are putting up.
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Morning!
Good morning!
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It'll be tough to stay
in the competition from here on out.
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Good morning, everyone.
ALL: Good morning!
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(LAUGHS) All this week, you've been
head-to-head against the pros
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00:02:06,360 --> 00:02:08,640
and, unfortunately,
you're standing here today
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00:02:08,640 --> 00:02:13,840
because you were unable to beat them
in a classic MasterChef challenge.
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But don't be disheartened
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because today you are in for
a little surprise.
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Ooh!
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Today, we're being joined
by someone we all know and love.
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RALPH: Ooh.
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He owns a string of
renowned restaurants,
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two of which
sit on the coast of NSW.
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(CONTESTANTS MUTTER)
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They're beloved for serving
fresh, simple seafood.
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He's an unlikely celebrity chef
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and has been gracing our screens
since 1985.
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Oh, wow.
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With over 25 cookbooks
and over 30 TV programs...
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..of course you know
who I'm talking about,
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it's Rick Stein!
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(ALL CHEER)
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(RAUCOUS APPLAUSE AND CHEERING)
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CATH: What?! THE Rick Stein!
It's just...
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I'm just jumping for joy.
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(CATH SQUEALS EXCITEDLY)
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(CATH SCREAMS)
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Morning.
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That's him! That's him!
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ADI: My mum loves him!
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Hello, mate! Good to see you.
Good to see you.
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Come on!
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Rick, welcome back
to the MasterChef kitchen.
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Lovely to be back, I must say.
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How have you been?
Yeah, really well.
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Travel back on?
Yes.
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Tell me somewhere far-flung
that you've been recently.
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Well, I haven't been anywhere
apart...
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Oh, yeah, I went to Iceland.
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Oh, Ice... Pfft!
It wasn't very nice.
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(RALPH MUTTERS)
That's for fishing with my boys.
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Wow.
And where else have I been?
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France, of course, Greece,
Italy, Spain. It was nice.
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You join us every year.
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You stand here, you're looking at
a whole new line-up of contestants.
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What do you think when you see
all these new fresh faces?
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As I'm a bit of an old dude,
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what I really like
about younger people
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is just their...their enthusiasm
and their hope
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and their sort of expectations
out of life, you know.
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It just invigorates me.
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Adi, you're smiling ear to ear.
Big fan of Rick?
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Big fan of yours, Rick.
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I feel like I've got your show on,
like, almost all the time.
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Your food always feels
really accessible,
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but you're also really respectful
of where it comes from,
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which I really appreciate.
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I'm just so thrilled
that you're here.
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(LAUGHS)
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Well! (LAUGHS)
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Today, Rick is gonna show us
one of his cooking secrets.
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Rick, what are you gonna show us?
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Well, I'm gonna actually
clean a squid for you
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because it's much better,
if you can, to buy a whole squid.
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Basically because
they look so beautiful,
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it just enthuses you and I think
that's true about produce generally.
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If it looks good,
it makes you cook better, you know?
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So, I just want to do justice to it.
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Rick Stein, who I've only
ever seen on television,
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and now he's giving us
a masterclass.
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This is
a once-in-a-lifetime experience.
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Look at those.
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(WHISTLES) Beautiful.
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I don't think I need to tell you
just how fresh those are.
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But I will tell you
how fresh they are.
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(LAUGHTER)
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And, um, what I'm looking at
is the sheen on them.
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They've got a wonderful shine
about them.
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Beautiful.
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So, I'm going to show you
how to prepare one.
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You have the head, the tentacles
and the body.
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And the first thing to do
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is just to pull the head
and tentacles away from the body.
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Like that.
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And out will come all the innards.
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PHIL: Rick is great. He's kinda like
the David Attenborough of food.
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He's just got that soothing voice
and he just engages you right away.
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And find the little backbone
to the squid and pull that out too.
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There it is.
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Getting a squid demo from
the seafood man himself - how good!
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Life's good.
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Now, then, I'm gonna cut
the tentacles away
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from just in front
of the eyes like that.
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That's good.
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What we want to do now
is just squeeze this
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and get the little beak
and we cut that out.
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RALPH: I love eating squid,
but I've never cooked squid before.
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So, I'm trying to take in
as much as I can
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so that I can actually try
and perfect this.
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You can eat the skin.
It's perfectly edible.
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And it looks good if you want a bit
of a rugged finish to your dish.
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But today I'm gonna take it off.
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Just find a bit of purchase
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and just pull it...pull it off.
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THEO: I'm pretty comfortable
with squid.
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I just love the way
he's going about it,
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cleaning his,
because I often don't take skin off
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and, yeah, I just love
watching him work, it's great.
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I'm gonna just show you two ways
of preparing the tube.
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The easiest way
and the most common way
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would be to cut them into rings,
which is just like that.
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This is so tender, this.
You're gonna love cooking with it.
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And you can cut them a bit wider
if you like and cook them simply
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and don't overcook them.
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Aim for about a minute, no more.
30 seconds to a minute.
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Of course, the other way
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is you just do a little diamond
pattern across like that.
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As you cook them, they'll curl up
in that really attractive way.
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Whoo!
(APPLAUSE)
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And there are zero prizes
for guessing
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what round 1 is actually about.
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CATH: Yeah.
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You're gonna be cooking
with calamari.
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(CONTESTANTS LAUGH)
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Use what you've just learnt
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and bring us a quick and delicious
calamari dish.
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You'll have a total of 45 minutes
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to bring us something
absolutely delicious.
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Whew!
OK.
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And the four least impressive dishes
in round 1,
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they'll send their makers
into round 2
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from where one of you will go home.
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(TENSE MUSIC)
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So, make the most of your time
because it starts now!
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MALISSA: Ohh! Let's go!
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Oh, have fun, guys.
Have fun, guys, cooking for Rick.
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PHIL: Mate, just cook good,
just cook good.
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I need pepper, pepper,
pepper, pepper.
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Today I'm making
salt and pepper squid.
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The reason for that is
it's the only squid I've eaten
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and it's the only squid I can
kind of familiarise flavours with.
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Has anyone seen shallots?
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Pardon? What are you looking for?
Shallots.
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Yeah, over here.
Jeez. It was right in front of me.
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If it was a snake,
it would have bitten me.
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MALISSA: Where's the fish sauce?
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ADI: Um....fish sauce is here.
Oh, thanks, darling.
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CATH: Oh!
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Seafood is not my strength.
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But I'm really excited
about pushing myself.
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Alright, come on, Cath.
Let's get to it now.
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Being a black-apron day today, I
really wanna think outside the box.
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(SIGHS) OK.
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CATH: Just relax. Enjoy it.
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Just have fun. Have fun!
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Yep.
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Awesome. Look where you are.
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Rick Stein's in the house.
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Rick has just highlighted how
beautiful and fresh this squid is.
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Let's go. This is gonna be epic!
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So I'm gonna do
just a little squid ceviche
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with some, um, tropical flavours.
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Really fresh and zesty.
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Alright, OK, let's go for it.
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(MUTTERS)
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Let's get this tricky skin off,
shall we?
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Now, this is gonna be
the important, Cath.
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(TENSE MUSIC)
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PHIL: The skin is
an absolute nightmare.
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THEO: Yeah, I'm not taking it off.
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I think I've got some ink.
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Yeah.
Beauty.
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So, what are you looking for?
What are we looking for?
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00:09:56,280 --> 00:09:57,840
Less ingredients.
Yeah.
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You know, like, I think
that's gonna be the key today
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to make the squid shine.
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I'd do a som tam and... Yeah.
Beautiful.
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00:10:03,400 --> 00:10:04,840
That's what I'd do.
213
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And really lightly cook the squid
and fold it through that salad.
214
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Yeah.
Like, really sharp, really punchy.
215
00:10:10,480 --> 00:10:13,920
Or the best tempura going, you know.
216
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Yeah.
217
00:10:15,080 --> 00:10:17,360
Like, gossamer-thin tempura...
Yeah.
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..dropped in the oil and out.
219
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The world is your oyster.
You can do anything at all with it.
220
00:10:23,800 --> 00:10:26,640
Everywhere from raw
through to a slow braise.
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Yeah. Yeah.
And everything in between.
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ANTONIO:
Let's go, Rue, let's go, Rue!
223
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RUE: I have decided to do
a seafood stew.
224
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I just want this to get
as much flavour as it can
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in a short amount of time.
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The shells of the prawns
and the heads of the prawns,
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they have so much flavour.
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If I can get as much of that
in my stew, that would be awesome.
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00:11:02,080 --> 00:11:07,040
So I've picked a small pot and I'm
doing everything in small portions.
230
00:11:07,040 --> 00:11:09,960
Feels like... I think I need salt.
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00:11:13,840 --> 00:11:15,920
Rue, this is Rick.
Hello!
232
00:11:15,920 --> 00:11:17,400
Hi, Rue.
(LAUGHS) I know.
233
00:11:17,400 --> 00:11:18,520
You know?
234
00:11:18,520 --> 00:11:19,880
Good.
I know.
235
00:11:19,880 --> 00:11:22,240
I am fangirling hard.
Oh.
236
00:11:22,240 --> 00:11:23,640
The smells...
Really good.
237
00:11:23,640 --> 00:11:25,160
..from your bench are...
OK.
238
00:11:25,160 --> 00:11:26,960
..very good.
There's prawn heads in there too.
239
00:11:26,960 --> 00:11:28,880
OK, yeah, so I'm making a prawn stew
240
00:11:28,880 --> 00:11:32,160
and I was thinking I would cook
my squid in the sauce.
241
00:11:32,160 --> 00:11:33,640
That's interesting, actually.
Yeah?
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00:11:33,640 --> 00:11:35,680
I mean, if you get it right,
it'll be lovely.
243
00:11:35,680 --> 00:11:37,840
(LAUGHS) Yeah.
Sorry to be...
244
00:11:37,840 --> 00:11:39,400
No, no. I think that that's fair.
245
00:11:39,400 --> 00:11:42,680
So, um, I'm trying to pack
as much flavour as I can
246
00:11:42,680 --> 00:11:45,800
and I'll reduce it a little bit
with some tomatoes
247
00:11:45,800 --> 00:11:47,880
and then I am going
to quickly blitz it.
248
00:11:47,880 --> 00:11:50,480
Hopefully I'm not
taking on too much.
249
00:11:50,480 --> 00:11:53,040
There's not a lot of liquid
in there, so it will...
250
00:11:53,040 --> 00:11:54,960
Condense.
..concentrate quite quickly.
251
00:11:54,960 --> 00:11:56,400
Yeah.
Make it a good one.
252
00:11:56,400 --> 00:11:57,920
Thanks, Mel. OK.
Cheers.
253
00:11:57,920 --> 00:11:59,040
Yep.
254
00:11:59,040 --> 00:12:03,200
I'm hoping that this plate of food
actually proves to the judges
255
00:12:03,200 --> 00:12:08,840
that I can pack a lot of flavour
in a stew in 45 minutes.
256
00:12:11,040 --> 00:12:13,400
All we need is one
delicious squid dish.
257
00:12:13,400 --> 00:12:15,200
You've only got 30 minutes to do it!
258
00:12:15,200 --> 00:12:18,160
RHIANNON: Yeah, go, guys! Whoo!
259
00:12:18,160 --> 00:12:20,600
RALPH: Whoo-hoo! 30 minutes. Jesus.
260
00:12:22,720 --> 00:12:26,440
THEO: I am cooking peri-peri squid
because I love the flavours
261
00:12:26,440 --> 00:12:28,880
and you can cook the squid
very quickly on the fire,
262
00:12:28,880 --> 00:12:32,520
which just really imparts
that smoky flavour, which I love.
263
00:12:32,520 --> 00:12:34,280
RHIANNON: Go, Gracie.
264
00:12:34,280 --> 00:12:37,800
Um, so I'm making an ajvar sauce
with squid on top.
265
00:12:37,800 --> 00:12:39,800
Ajvar is a traditional
Croatian sauce.
266
00:12:39,800 --> 00:12:42,560
Velvety capsicum and eggplant.
267
00:12:42,560 --> 00:12:46,600
It's sweet but it's a little bit,
um, smoky from the charring.
268
00:12:46,600 --> 00:12:49,000
It's a feast for the eyes, anyway.
That's right.
269
00:12:51,160 --> 00:12:55,000
Look at this pan of joy!
Yeah, a little, uh...
270
00:12:55,000 --> 00:12:57,080
Oh, it's lovely.
I love the curry leaves in there.
271
00:12:57,080 --> 00:13:01,600
I'm gonna, uh, do sort of a bit
of a Sri Lankan spin on the squid.
272
00:13:01,600 --> 00:13:04,280
Ol' curry, very alive, fragrant.
Yeah.
273
00:13:04,280 --> 00:13:08,840
It's just a sauce, the squid and
then some, um, crispy curry leaves.
274
00:13:10,720 --> 00:13:12,200
RHIANNON: Go, Declan.
275
00:13:12,200 --> 00:13:15,680
DECLAN: As soon as I saw Rick Stein
walk through the doors,
276
00:13:15,680 --> 00:13:18,400
I've just put so much pressure
on myself
277
00:13:18,400 --> 00:13:20,680
because I'm the seafood guy
278
00:13:20,680 --> 00:13:22,760
and Rick is an idol of mine...
279
00:13:22,760 --> 00:13:25,280
You know what? I'm not sure
it makes a lot of difference.
280
00:13:25,280 --> 00:13:27,320
..in the way he works with seafood.
281
00:13:27,320 --> 00:13:31,240
It's awesome to have, um, Rick here
and I'm doing something that I love,
282
00:13:31,240 --> 00:13:35,160
so, you know, I've taken a lot
on board the last few weeks
283
00:13:35,160 --> 00:13:37,320
and it's just, like,
simplicity is key.
284
00:13:37,320 --> 00:13:39,560
Yeah, I just really
wanna not take away
285
00:13:39,560 --> 00:13:43,240
from...from how beautiful and great
squid is to work with, yeah.
286
00:13:45,760 --> 00:13:49,000
Fish and...and seafood
is something I'm so confident with
287
00:13:49,000 --> 00:13:50,520
and I'm in my element.
288
00:13:51,960 --> 00:13:53,800
RHIANNON: What are you doing, Dec?
289
00:13:53,800 --> 00:13:55,960
Just gonna tenderise it to start.
290
00:13:55,960 --> 00:13:57,480
Yeah.
291
00:13:57,480 --> 00:14:02,520
I juice kiwifruits. Marinate
the squid in that kiwifruit juice.
292
00:14:02,520 --> 00:14:06,960
It's a method that I do at home
to tenderise it.
293
00:14:09,000 --> 00:14:10,960
MELISSA: Hello, Declan.
Hello.
294
00:14:10,960 --> 00:14:13,240
Hi, Declan.
Rick, how are you?
295
00:14:13,240 --> 00:14:14,280
Good.
296
00:14:14,280 --> 00:14:17,080
One fish-obsessive to another.
The pleasure is mine.
297
00:14:17,080 --> 00:14:18,240
Oh.
(LAUGHS)
298
00:14:18,240 --> 00:14:20,560
And for you, Mel. Always a pleasure.
Thank you so much.
299
00:14:20,560 --> 00:14:22,480
Lots going on here.
Yeah!
300
00:14:22,480 --> 00:14:26,040
Yeah. Yeah, it's coming together.
Fill us in.
301
00:14:26,040 --> 00:14:28,920
So I'm just gonna do a squid
on the hibachi.
302
00:14:28,920 --> 00:14:29,920
Yeah.
303
00:14:29,920 --> 00:14:31,640
I've got a little
lemon, uh, ginger dressing.
304
00:14:31,640 --> 00:14:34,440
And then I've got some pork.
Some pork chorizo.
305
00:14:34,440 --> 00:14:36,560
What do you think about
the flavour combo?
306
00:14:36,560 --> 00:14:39,320
As soon as you put chorizo
with something,
307
00:14:39,320 --> 00:14:40,800
you're compromising everything else.
308
00:14:40,800 --> 00:14:41,800
Yeah.
309
00:14:45,240 --> 00:14:47,320
Taking a risk?
Yeah.
310
00:14:47,320 --> 00:14:51,840
I really wanna impress Rick,
but he's not sure about my dish
311
00:14:51,840 --> 00:14:53,920
and now I'm building up
with a head noise
312
00:14:53,920 --> 00:14:55,920
and putting a lot of pressure
on myself.
313
00:14:55,920 --> 00:14:58,120
It's just all a bit overwhelming.
314
00:15:10,400 --> 00:15:13,200
you're compromising everything else.
315
00:15:13,200 --> 00:15:14,640
Yeah.
316
00:15:14,640 --> 00:15:16,880
Taking a risk?
Yeah.
317
00:15:16,880 --> 00:15:20,680
I've got so much pressure on myself
to impress Rick.
318
00:15:20,680 --> 00:15:22,720
Thank you very much.
319
00:15:22,720 --> 00:15:27,160
But risk on a black-apron day
this far into the competition,
320
00:15:27,160 --> 00:15:28,760
I'm pulling out of that.
321
00:15:28,760 --> 00:15:31,680
I'm ditching the pork sausage,
the chorizo.
322
00:15:31,680 --> 00:15:33,400
It's such a strong flavour
323
00:15:33,400 --> 00:15:36,480
and I want to emphasise
the sweetness of the squid.
324
00:15:38,680 --> 00:15:42,000
I'm just gonna stick with what I know
and that's squid.
325
00:15:42,000 --> 00:15:45,160
I know I still need that salty
element brought into the dish.
326
00:15:47,360 --> 00:15:49,320
So I grab some anchovies
327
00:15:49,320 --> 00:15:52,840
that I can crush up and put in my
sauce I'm gonna baste that squid in.
328
00:15:52,840 --> 00:15:56,360
I'm just hoping the flavours
work well together.
329
00:15:56,360 --> 00:15:58,720
I don't want to be
in this round 2 cook.
330
00:15:58,720 --> 00:16:00,320
I really need to up my game
331
00:16:00,320 --> 00:16:03,280
and I need to put something good
on the plate today.
332
00:16:03,280 --> 00:16:05,400
(TENSE MUSIC)
333
00:16:09,520 --> 00:16:13,840
So I'm gonna do
a Maharastrian squid curry today.
334
00:16:13,840 --> 00:16:16,560
Maharashtrian seafood curries
are really punchy.
335
00:16:16,560 --> 00:16:19,960
They have a lot of coconut and
a lot of lime or tamarind or kokum,
336
00:16:19,960 --> 00:16:21,840
lots of different tangy flavours
337
00:16:21,840 --> 00:16:23,880
that really complement
the seafood well.
338
00:16:23,880 --> 00:16:25,720
Hi, Adi!
339
00:16:25,720 --> 00:16:27,760
Hi, Mel. Hi, Rick.
Hi, Adi. Hi.
340
00:16:27,760 --> 00:16:34,160
Um, you just lit up when you heard
the Rick Stein being bellowed.
341
00:16:34,160 --> 00:16:37,040
Yeah. I needed to, like,
pull myself together.
342
00:16:37,040 --> 00:16:39,240
So, Rick, I'm originally from India,
343
00:16:39,240 --> 00:16:41,800
but I actually have not cooked
Indian food in this kitchen yet.
344
00:16:41,800 --> 00:16:42,960
Really?
Yeah.
345
00:16:42,960 --> 00:16:44,440
How come?
I don't know.
346
00:16:44,440 --> 00:16:45,880
This is unheard of!
347
00:16:45,880 --> 00:16:47,760
I like cooking
from around the world.
348
00:16:47,760 --> 00:16:49,840
Talk to us about why this dish.
349
00:16:49,840 --> 00:16:52,520
So the state of India that I come
from, which is called Maharashtra,
350
00:16:52,520 --> 00:16:53,800
is really famous for seafood.
351
00:16:53,800 --> 00:16:55,280
I know it well.
It's coastal.
352
00:16:55,280 --> 00:16:57,160
Filmed there.
Yes, I'm sure you would.
353
00:16:57,160 --> 00:16:59,480
Big on coconut and sour flavours.
354
00:16:59,480 --> 00:17:02,200
The first great fish curries I had
were in Goa.
355
00:17:02,200 --> 00:17:04,760
Which is next door to Maharashtra.
Next door to Maharashtra, yes.
356
00:17:04,760 --> 00:17:08,640
So, I mean, and the tartness,
I'm full of enthusiasm for that.
357
00:17:08,640 --> 00:17:11,400
Bring it on home!
I will. Thank you so much, guys!
358
00:17:12,800 --> 00:17:14,400
Whoo-hoo-hoo!
359
00:17:14,400 --> 00:17:16,520
Rick Stein in the house!
It's Rick Stein.
360
00:17:16,520 --> 00:17:18,160
Talking to me about my curry.
361
00:17:18,160 --> 00:17:20,760
Oh, it's amazing, isn't it?
Yeah.
362
00:17:23,160 --> 00:17:24,400
Ooh!
363
00:17:24,400 --> 00:17:27,080
I feel pressure making Indian food
in this kitchen
364
00:17:27,080 --> 00:17:28,880
because I so want to do it justice
365
00:17:28,880 --> 00:17:31,600
and I want to make my family proud.
366
00:17:31,600 --> 00:17:33,640
I was born in India,
367
00:17:33,640 --> 00:17:36,880
but my parents moved to Australia
when I was just a year old.
368
00:17:36,880 --> 00:17:39,160
Growing up,
I ate a lot of Indian food
369
00:17:39,160 --> 00:17:41,120
and my mum was a fantastic cook.
370
00:17:41,120 --> 00:17:43,640
But I never really learnt
how to make it.
371
00:17:43,640 --> 00:17:46,240
That's why I went
and saw my grandma.
372
00:17:46,240 --> 00:17:49,360
(SPEAKS FOREIGN LANGUAGE)
373
00:17:49,360 --> 00:17:51,800
I recently went to India.
374
00:17:51,800 --> 00:17:55,920
My grandma taught me how to, like,
roll a chapati properly.
375
00:17:57,400 --> 00:18:00,920
And I learnt curries
from my whole extended family.
376
00:18:02,080 --> 00:18:05,120
My heritage and India
is such a diverse country
377
00:18:05,120 --> 00:18:08,320
and even the food culture
is so varied,
378
00:18:08,320 --> 00:18:10,160
so I'm very proud of it.
379
00:18:10,160 --> 00:18:12,360
RHIANNON: That smells amazing, Adi.
380
00:18:12,360 --> 00:18:13,760
Thank you!
381
00:18:13,760 --> 00:18:16,600
MasterChef Australia
is a really big deal in India
382
00:18:16,600 --> 00:18:18,200
and a lot of my family watch it,
383
00:18:18,200 --> 00:18:21,840
so I really want to show them that,
"Hey, I'm on this show.
384
00:18:21,840 --> 00:18:24,440
"I'm cooking our food
and I'm doing it well."
385
00:18:29,200 --> 00:18:31,200
PHIL: Yes, Phil's using chillies.
386
00:18:33,880 --> 00:18:36,400
Phil.
Jock, Andy, how are we?
387
00:18:37,480 --> 00:18:39,480
There's a bit going on here.
First time with squid.
388
00:18:39,480 --> 00:18:41,320
There is a bit.
Tell us the dish.
389
00:18:41,320 --> 00:18:43,600
I'm doing a confit
scallops and squid.
390
00:18:43,600 --> 00:18:46,960
I'm gonna make a little tomato
vinaigrette number to pour through.
391
00:18:46,960 --> 00:18:48,560
Is that what this is?
No.
392
00:18:48,560 --> 00:18:51,040
This is some cauliflower that
I'm just giving a little pickle to.
393
00:18:51,040 --> 00:18:53,200
It's also going to go into the dish.
394
00:18:53,200 --> 00:18:54,720
Pickled cauliflower?
Yes.
395
00:18:58,560 --> 00:18:59,800
OK.
Right.
396
00:18:59,800 --> 00:19:01,600
And is this
your little tomato number here?
397
00:19:01,600 --> 00:19:04,240
Yes. Yes, it is. That's just
the tomato juice for now.
398
00:19:04,240 --> 00:19:05,880
Right. What are you
gonna add to that?
399
00:19:05,880 --> 00:19:07,560
'Cause it's literally
tomato water right now.
400
00:19:07,560 --> 00:19:08,880
These aromats.
All that gear?
401
00:19:08,880 --> 00:19:10,040
Yeah. Yeah.
Wow. OK.
402
00:19:10,040 --> 00:19:12,480
You have a bit going on.
You've got so much to do.
403
00:19:12,480 --> 00:19:15,240
I'm not talking to you any longer.
OK. Thanks, guys.
404
00:19:15,240 --> 00:19:18,520
I need to add the aromats
into that tomato vinaigrette.
405
00:19:18,520 --> 00:19:22,320
Calamari and scallop are a bit more
on the meatier side
406
00:19:22,320 --> 00:19:23,840
when it comes to seafood,
407
00:19:23,840 --> 00:19:25,880
so I think they can stand up
to those flavours
408
00:19:25,880 --> 00:19:28,000
of the ginger, coriander, limes.
409
00:19:28,000 --> 00:19:29,920
But if I don't balance
those flavours
410
00:19:29,920 --> 00:19:31,400
in the pickle and the vinaigrette,
411
00:19:31,400 --> 00:19:33,200
then it could overpower
the whole dish
412
00:19:33,200 --> 00:19:35,560
and kind of dull the...the flavour
of the...the squid.
413
00:19:36,960 --> 00:19:40,000
Which is the main element
of the challenge today.
414
00:19:42,120 --> 00:19:45,120
It's a bit of a risk, but
I'm going to give it my best shot
415
00:19:45,120 --> 00:19:46,400
and cook my heart out.
416
00:19:46,400 --> 00:19:49,160
Whoo! It's punchy.
417
00:19:49,160 --> 00:19:52,600
You might be cooking with squid,
but this is no game!
418
00:19:52,600 --> 00:19:54,920
15 minutes to go!
(APPLAUSE)
419
00:19:54,920 --> 00:19:59,120
RHIANNON: Yeah! Go, guys! Come on!
You're all going awesome!
420
00:19:59,120 --> 00:20:02,200
CATH: Right.
It's going very, very quickly.
421
00:20:02,200 --> 00:20:03,960
Let's stir it.
422
00:20:06,160 --> 00:20:08,040
RALPH: So today I'm making
salt and pepper squid
423
00:20:08,040 --> 00:20:09,520
with a chilli vinaigrette.
424
00:20:09,520 --> 00:20:12,160
I'm going against Malissa
right next to me
425
00:20:12,160 --> 00:20:13,600
and we kinda got similar dishes.
426
00:20:13,600 --> 00:20:15,000
Yeah, it's a bit daunting,
427
00:20:15,000 --> 00:20:18,000
but I need to do the best I can
and put my best foot forward.
428
00:20:18,000 --> 00:20:20,880
MALISSA: Who doesn't love
a good salt and pepper calamari?
429
00:20:20,880 --> 00:20:22,840
It's something
you'd eat on the beach.
430
00:20:22,840 --> 00:20:25,320
It's something simple,
but hopefully I can nail it.
431
00:20:25,320 --> 00:20:30,520
So I am making a prawn stew
with, um, some poached calamari.
432
00:20:30,520 --> 00:20:32,000
Poached squid!
433
00:20:32,000 --> 00:20:34,680
I'm tasting the stew so far.
434
00:20:36,520 --> 00:20:38,880
And I'm liking the flavours
that are in them.
435
00:20:39,880 --> 00:20:41,320
Oh! Bloody hell.
436
00:20:41,320 --> 00:20:45,040
But it tastes really prawny,
I'm not gonna lie.
437
00:20:45,040 --> 00:20:47,760
Hey, Rue.
Hello.
438
00:20:47,760 --> 00:20:49,400
Your dish is about calamari?
Yes. So...
439
00:20:49,400 --> 00:20:51,720
So you're making a prawn stew?
(LAUGHS)
440
00:20:51,720 --> 00:20:53,200
I'm confused.
441
00:20:53,200 --> 00:20:55,440
The squid is being cooked
in the stew.
442
00:20:55,440 --> 00:20:56,440
OK.
Yeah.
443
00:20:56,440 --> 00:20:57,560
OK.
OK.
444
00:20:57,560 --> 00:20:59,240
Alright.
Yeah?
445
00:21:00,800 --> 00:21:02,840
Some decent flavour going on there.
OK.
446
00:21:02,840 --> 00:21:07,080
But you just don't want to, like,
over...overtake the beautiful squid.
447
00:21:07,080 --> 00:21:09,480
What this is about. OK.
Seasoning, balance.
448
00:21:09,480 --> 00:21:12,440
Make the calamari sing.
OK.
449
00:21:12,440 --> 00:21:13,440
Yeah.
Yeah.
450
00:21:13,440 --> 00:21:16,280
ANTONIO: Let's go, Rue!
Oh, my gosh!
451
00:21:17,520 --> 00:21:18,840
(SIGHS)
452
00:21:18,840 --> 00:21:21,000
Is...is this the right dish?
453
00:21:22,080 --> 00:21:26,520
Ahh! It's too late.
Like, there's no time to change now.
454
00:21:26,520 --> 00:21:29,640
I'm going to have
to balance that sauce
455
00:21:29,640 --> 00:21:32,880
to make sure that you're not
tasting more prawn than squid.
456
00:21:32,880 --> 00:21:34,600
You got sugar?
457
00:21:34,600 --> 00:21:38,040
Yeah, I do. You need some?
Oh, I got some of Ralph's.
458
00:21:38,040 --> 00:21:39,480
(TENSE MUSIC)
459
00:21:47,840 --> 00:21:50,920
I'm doing a charred squid
on the hibachi.
460
00:21:50,920 --> 00:21:52,480
Some fennel.
461
00:21:52,480 --> 00:21:54,720
A little bit of watercress.
462
00:21:55,720 --> 00:21:57,760
After a couple of alterations,
463
00:21:57,760 --> 00:22:00,920
I'm going to be serving it with some
blanched fennel and watercress
464
00:22:00,920 --> 00:22:03,680
with anchovies and citrus dressing.
465
00:22:03,680 --> 00:22:06,280
My squid goes on the hibachi
466
00:22:06,280 --> 00:22:08,680
and this is the main element
of today's dish,
467
00:22:08,680 --> 00:22:12,200
so I really need to nail
the cook on this squid.
468
00:22:13,480 --> 00:22:15,560
Maybe a bit more on there.
469
00:22:15,560 --> 00:22:19,680
I really want the squid to have
that fresh, citrus punch to it.
470
00:22:22,280 --> 00:22:26,840
So the hood comes off.
I'm happy with the cook on that.
471
00:22:26,840 --> 00:22:30,800
I take the tentacles off.
So it is a bit of an uneven cook.
472
00:22:33,560 --> 00:22:35,160
The hood's more consistent,
473
00:22:35,160 --> 00:22:37,440
whereas some tentacles
are sitting up a bit more,
474
00:22:37,440 --> 00:22:39,440
sitting off on the side and stuff.
475
00:22:39,440 --> 00:22:41,320
Come on and cook, cook, cook!
476
00:22:41,320 --> 00:22:45,000
I've really got to leave it on there
sort of till the last minute
477
00:22:45,000 --> 00:22:47,640
till I know it's got
a nice thorough cook.
478
00:22:53,360 --> 00:22:56,480
CATH: I'm making the brine
for my squid ceviche.
479
00:22:56,480 --> 00:22:59,680
Even though you're eating
the squid raw,
480
00:22:59,680 --> 00:23:02,280
the brine does cook the squid
a little bit.
481
00:23:02,280 --> 00:23:03,680
Well, the pressure's on.
482
00:23:03,680 --> 00:23:07,600
I'm just trying to cut up all...
everything so finely and delicately.
483
00:23:07,600 --> 00:23:10,600
I'm going to dice the squid
quite small.
484
00:23:10,600 --> 00:23:14,960
It is going to be sitting in
this brine for about 3 to 4 minutes.
485
00:23:14,960 --> 00:23:16,640
I'm excited about this.
Yeah, same.
486
00:23:16,640 --> 00:23:19,240
Do you know what? I am too!
This could be an absolute banger.
487
00:23:19,240 --> 00:23:20,720
I can see chilli,
shallots, pineapple.
488
00:23:20,720 --> 00:23:22,440
I can see lime.
Yes.
489
00:23:22,440 --> 00:23:24,200
Yep.
Um, all beautifully prepared.
490
00:23:24,200 --> 00:23:26,640
That dice looks absolutely stunning
as well.
491
00:23:26,640 --> 00:23:29,040
Cath, bring it together.
Get yourself on the gantry.
492
00:23:29,040 --> 00:23:31,040
I'm so excited!
(SUSPENSEFUL MUSIC)
493
00:23:32,640 --> 00:23:35,840
Five minutes to go!
Let's go, guys! Come on! Hustle!
494
00:23:35,840 --> 00:23:37,520
(APPLAUSE)
495
00:23:37,520 --> 00:23:40,320
ADI: Today I'm doing
a Maharashtrian squid curry
496
00:23:40,320 --> 00:23:42,000
which is really tart and sour.
497
00:23:42,000 --> 00:23:43,520
I really want to go hard
498
00:23:43,520 --> 00:23:46,360
and make sure that I've cooked
a really punchy, big dish
499
00:23:46,360 --> 00:23:48,920
that is gonna keep me
definitely safe from the bottom.
500
00:23:49,920 --> 00:23:52,720
I just need to make sure that
I can cook the squid perfectly.
501
00:23:52,720 --> 00:23:56,360
I'm gonna poach my squid
in the curry sauce itself.
502
00:23:56,360 --> 00:23:59,680
Everything is down
to the wire for me.
503
00:23:59,680 --> 00:24:01,840
I'm so happy
with these flavours now.
504
00:24:06,040 --> 00:24:07,320
Yes!
505
00:24:07,320 --> 00:24:10,440
It just needs a little hint more
of sweetness to offset the sour.
506
00:24:10,440 --> 00:24:12,040
So I'm just getting the sugar out...
507
00:24:13,440 --> 00:24:14,480
Oh!
508
00:24:14,480 --> 00:24:17,720
Oh, my God! It's way too much!
509
00:24:31,000 --> 00:24:32,840
ADI: My curry paste...
Yes!
510
00:24:32,840 --> 00:24:35,120
..just needs a little hint more
of sweetness.
511
00:24:36,800 --> 00:24:37,920
Oh!
512
00:24:39,640 --> 00:24:43,280
Why did you do that?
Why did you do that?
513
00:24:43,280 --> 00:24:46,680
I just hope that I've not stuffed up
514
00:24:46,680 --> 00:24:49,400
all of this balance that
I have spent so long working on.
515
00:24:52,400 --> 00:24:55,520
'Cause an unbalanced curry
means "Hello, round 2."
516
00:24:55,520 --> 00:24:57,640
You've only got 10 minutes to go!
Come on!
517
00:24:57,640 --> 00:25:00,560
(APPLAUSE)
RHIANNON: Yeah, go! Come on!
518
00:25:00,560 --> 00:25:01,560
ANTONIO: Let's go!
519
00:25:01,560 --> 00:25:02,840
Doing alright, brother?
Yeah, mate.
520
00:25:02,840 --> 00:25:03,960
Good man.
521
00:25:06,720 --> 00:25:08,920
Let's do it. Let's do this, sweetie.
522
00:25:08,920 --> 00:25:11,160
Come on. Give yourself enough time.
523
00:25:11,160 --> 00:25:12,640
I've tried the ceviche.
524
00:25:14,440 --> 00:25:15,880
Oh!
525
00:25:15,880 --> 00:25:16,960
Awesome.
526
00:25:16,960 --> 00:25:18,960
I'm delighted.
527
00:25:18,960 --> 00:25:22,280
It's beautiful and fresh.
I love the flavours.
528
00:25:22,280 --> 00:25:25,960
(WHISPERS) Let's go. Let's go.
529
00:25:25,960 --> 00:25:29,240
OK. It's OK. You can do this.
530
00:25:30,560 --> 00:25:32,280
(NORMAL VOICE) It looks beautiful.
531
00:25:33,320 --> 00:25:35,320
Feeling really proud.
532
00:25:35,320 --> 00:25:37,040
JOCK: Time's almost up!
533
00:25:38,560 --> 00:25:39,560
10...
534
00:25:39,560 --> 00:25:42,320
ALL: 9, 8, 7,
535
00:25:42,320 --> 00:25:45,120
6, 5, 4,
536
00:25:45,120 --> 00:25:48,760
3, 2, 1!
537
00:25:48,760 --> 00:25:50,440
That's it!
(APPLAUSE)
538
00:25:50,440 --> 00:25:52,280
(CHEERING)
539
00:25:54,880 --> 00:25:56,320
My God!
540
00:25:56,320 --> 00:25:58,960
Good job, brother.
Good job. Looks delicious.
541
00:26:02,880 --> 00:26:05,160
RUE: I think the cook on the squid
is fine.
542
00:26:06,160 --> 00:26:09,200
What I'm worried about
is just the prawn sauce.
543
00:26:09,200 --> 00:26:12,280
So I hope the sauce
complements the squid
544
00:26:12,280 --> 00:26:15,720
versus, um...overpowering the dish.
545
00:26:15,720 --> 00:26:18,480
I hope I've done the right thing.
546
00:26:23,160 --> 00:26:25,720
(FOREBODING MUSIC)
547
00:26:25,720 --> 00:26:28,600
JOCK: Squid's the name
of the game today.
548
00:26:28,600 --> 00:26:32,200
We're only looking for the bottom
four dishes to go into round 2.
549
00:26:34,000 --> 00:26:36,480
The first dish we'd like to taste
belongs to...Cath.
550
00:26:36,480 --> 00:26:38,360
ANDY: Yeah, Cath.
(APPLAUSE)
551
00:26:42,120 --> 00:26:43,800
CATH: I'm feeling
really chuffed today
552
00:26:43,800 --> 00:26:45,960
because I didn't play it safe.
553
00:26:45,960 --> 00:26:48,040
I went out of my comfort zone.
554
00:26:48,040 --> 00:26:51,720
If I go into the second round,
I've got my head held high.
555
00:26:51,720 --> 00:26:53,520
I'm really, really proud.
556
00:26:57,880 --> 00:27:01,840
Cath, what have you cooked us?
I've cooked squid ceviche today.
557
00:27:01,840 --> 00:27:06,360
I'm gonna guess that this is
not something you do at home?
558
00:27:06,360 --> 00:27:08,920
Uh, you guessed correct, yeah.
Amazing!
559
00:27:08,920 --> 00:27:10,880
Yeah, well, great.
560
00:27:12,720 --> 00:27:14,920
Can I just say it looks beautiful?
Thank you.
561
00:27:14,920 --> 00:27:17,400
I think it looks beautiful.
I'm really proud of myself.
562
00:27:27,440 --> 00:27:29,080
That's lovely.
563
00:27:30,280 --> 00:27:31,880
Cath.
564
00:27:31,880 --> 00:27:36,280
Ahhh! Yes! Yes!
565
00:27:36,280 --> 00:27:37,320
(LAUGHS)
566
00:27:37,320 --> 00:27:40,280
I am so proud of you, Cath.
Oh, thank you.
567
00:27:40,280 --> 00:27:42,880
I'm so proud of you that you found
the confidence to step out
568
00:27:42,880 --> 00:27:45,960
and go, "You know what, I've never
done it before but I'm gonna do it."
569
00:27:45,960 --> 00:27:48,120
You got excited about the produce.
Oh. I have, yeah.
570
00:27:48,120 --> 00:27:49,520
You got excited because Rick's here.
571
00:27:49,520 --> 00:27:51,040
And it looked fantastic,
tasted fantastic.
572
00:27:51,040 --> 00:27:52,560
Yeah, thank you.
Well done.
573
00:27:52,560 --> 00:27:53,560
Yeah, thank you.
574
00:27:53,560 --> 00:27:55,880
All the flavours go together
really well
575
00:27:55,880 --> 00:27:59,200
and, for me, it tastes -
dare I say it? - rather Australian.
576
00:27:59,200 --> 00:28:00,640
Yeah. (LAUGHS)
You know?
577
00:28:00,640 --> 00:28:02,680
I mean, with the pineapple,
particularly.
578
00:28:02,680 --> 00:28:04,600
Yeah.
It's so fresh.
579
00:28:04,600 --> 00:28:07,160
I'm really, really enjoying it.
580
00:28:07,160 --> 00:28:08,640
Thanks!
ANDY: Nice work, Cath!
581
00:28:08,640 --> 00:28:12,240
Thanks, guys. Thank you! (SQUEALS)
(APPLAUSE)
582
00:28:12,240 --> 00:28:14,840
I'm really stoked!
Yeah!
583
00:28:14,840 --> 00:28:18,280
Whoo-hoo! I get a clap!
584
00:28:19,360 --> 00:28:20,480
Mwah!
585
00:28:20,480 --> 00:28:23,400
Rick Stein, he loved it.
586
00:28:23,400 --> 00:28:25,800
I'm so over the moon and so proud.
587
00:28:25,800 --> 00:28:28,760
I'm just... Yeah. It's a great day
in the kitchen today.
588
00:28:28,760 --> 00:28:30,360
(SIGHS)
589
00:28:30,360 --> 00:28:32,520
JOCK: Theo!
590
00:28:33,520 --> 00:28:35,680
I made peri-peri squid.
591
00:28:35,680 --> 00:28:37,880
It's stunning. Like, stunning.
592
00:28:37,880 --> 00:28:39,880
The cook on the calamari is perfect.
593
00:28:39,880 --> 00:28:43,720
There was a Turkish term
for a sort of barbecue king.
594
00:28:43,720 --> 00:28:46,200
You're one of them.
ANDY: Nice one, Theo!
595
00:28:46,200 --> 00:28:47,200
Grace.
596
00:28:49,240 --> 00:28:51,520
The squid on an ajvar.
597
00:28:51,520 --> 00:28:53,640
Grace, I think you did
an outstanding job today.
598
00:28:53,640 --> 00:28:56,520
Thank you!
It was a very tender piece of squid.
599
00:28:56,520 --> 00:28:58,080
I thought the presentation
was stunning.
600
00:28:58,080 --> 00:28:59,080
Thank you!
601
00:28:59,080 --> 00:29:01,040
Brent.
602
00:29:01,040 --> 00:29:02,920
BRENT: Sri Lankan-inspired
charred squid.
603
00:29:06,360 --> 00:29:09,120
I love it! I absolutely love it.
604
00:29:09,120 --> 00:29:10,800
Well done.
Thanks, Rick. Thank you.
605
00:29:10,800 --> 00:29:12,520
That's an absolute cracker.
606
00:29:12,520 --> 00:29:14,600
Peaking with flavour.
607
00:29:14,600 --> 00:29:17,000
And you couldn't have cooked
the squid any better.
608
00:29:18,880 --> 00:29:20,680
Stunning.
609
00:29:20,680 --> 00:29:22,080
Thank you.
610
00:29:23,120 --> 00:29:24,480
Next up - Phil!
611
00:29:24,480 --> 00:29:26,040
(APPLAUSE)
612
00:29:27,520 --> 00:29:29,360
PHIL: It's a pretty plate of food.
613
00:29:29,360 --> 00:29:32,920
But unless it tastes delicious
that doesn't really matter.
614
00:29:32,920 --> 00:29:34,800
I'm hoping that's not
gonna see me unstuck today.
615
00:29:45,800 --> 00:29:47,840
Phil, what have you cooked?
616
00:29:47,840 --> 00:29:49,640
I cooked confit squid and scallops
617
00:29:49,640 --> 00:29:52,360
with pickled cauliflower
and a tomato vinaigrette.
618
00:29:53,360 --> 00:29:55,720
All in all,
I think I'm pretty happy.
619
00:30:10,600 --> 00:30:13,720
I'm questioning the balance
with those aromats.
620
00:30:15,400 --> 00:30:18,720
Needed more of a lift of...
a heavier tomato.
621
00:30:18,720 --> 00:30:20,960
Sorry, where was the tomato?
I'm sorry...
622
00:30:20,960 --> 00:30:22,800
Oh, in the vinaigrette.
Yeah, in the vinaigrette.
623
00:30:22,800 --> 00:30:24,400
Crikey!
JOCK: You can't taste it?
624
00:30:24,400 --> 00:30:27,200
I couldn't taste it.
That probably says it all, you know?
625
00:30:27,200 --> 00:30:30,720
All it needed was just the slightest
bit more acidity or more freshness
626
00:30:30,720 --> 00:30:32,760
to really help everything
along the way.
627
00:30:32,760 --> 00:30:35,160
But we'll see where you end up.
Well done, Phil.
628
00:30:35,160 --> 00:30:37,320
Thanks, guys.
(APPLAUSE)
629
00:30:38,600 --> 00:30:40,440
THEO: Good job.
We'll see, we'll see.
630
00:30:40,440 --> 00:30:41,880
Rue!
631
00:30:41,880 --> 00:30:43,600
(APPLAUSE)
632
00:30:44,600 --> 00:30:45,880
Oh, God!
633
00:30:45,880 --> 00:30:47,800
Come on!
634
00:30:47,800 --> 00:30:50,400
I am feeling so nervous.
635
00:30:50,400 --> 00:30:54,560
Why would you make a stew
in 45 minutes?
636
00:30:54,560 --> 00:30:57,440
Breathe! Breathe!
Yeah.
637
00:30:57,440 --> 00:30:59,160
I'm just hoping...
638
00:31:00,360 --> 00:31:04,120
..my dish is good enough to keep me
639
00:31:04,120 --> 00:31:06,640
from cooking in round 2.
640
00:31:08,680 --> 00:31:10,920
(EXHALES DEEPLY)
641
00:31:19,680 --> 00:31:21,480
Rue, what have you cooked today?
642
00:31:21,480 --> 00:31:24,360
I made a prawn sauce on the bottom
643
00:31:24,360 --> 00:31:27,680
and I poached my squid in the sauce.
644
00:31:28,680 --> 00:31:29,800
OK.
645
00:31:32,280 --> 00:31:33,760
(EXHALES DEEPLY)
646
00:31:46,920 --> 00:31:48,600
(EXHALES)
647
00:31:51,560 --> 00:31:53,800
JOCK: Rue.
Yep.
648
00:31:55,600 --> 00:31:57,680
I'm so happy for you!
What?!
649
00:31:57,680 --> 00:31:59,920
(APPLAUSE)
What?!
650
00:32:01,160 --> 00:32:02,320
What?!
651
00:32:02,320 --> 00:32:03,680
It's beautiful.
652
00:32:05,600 --> 00:32:10,640
The flavour that you've got in that
broth in 45 minutes is sensational.
653
00:32:10,640 --> 00:32:12,200
It is just incredible.
654
00:32:12,200 --> 00:32:16,240
The simplicity is beautiful in this
and the calamari is perfect.
655
00:32:16,240 --> 00:32:20,720
Dishes that are so strikingly simple
like that, there's nowhere to hide.
656
00:32:20,720 --> 00:32:23,800
But you didn't have to hide
anywhere, so well done.
657
00:32:23,800 --> 00:32:26,600
Thank you! Wow!
658
00:32:26,600 --> 00:32:27,840
I loved it.
659
00:32:27,840 --> 00:32:29,840
I mean, what I liked particularly
660
00:32:29,840 --> 00:32:31,880
was the stock you made
with the prawns.
661
00:32:31,880 --> 00:32:34,440
And you can taste that in this
so, so well.
662
00:32:34,440 --> 00:32:37,360
I mean, it's just an essence
of seafood dish.
663
00:32:37,360 --> 00:32:39,280
It's just simple perfection.
Well done.
664
00:32:39,280 --> 00:32:42,400
Well done, Rue.
Thank you! Oh, my gosh!
665
00:32:42,400 --> 00:32:44,240
(APPLAUSE)
666
00:32:44,240 --> 00:32:46,920
MELISSA: She did good.
667
00:32:46,920 --> 00:32:51,520
Oh, my gosh!
I could cry tears of happiness.
668
00:32:52,520 --> 00:32:53,840
Oh!
Rue!
669
00:32:53,840 --> 00:32:55,320
(LAUGHS)
670
00:32:55,320 --> 00:32:57,960
You doubted yourself too much.
Oh, my gosh!
671
00:32:59,280 --> 00:33:02,120
Next up it's Declan!
DECLAN: It's me.
672
00:33:02,120 --> 00:33:03,440
(APPLAUSE)
673
00:33:07,360 --> 00:33:08,560
Hello, guys.
674
00:33:08,560 --> 00:33:10,000
Hello, Declan.
Hello, hello.
675
00:33:10,000 --> 00:33:11,440
What have you made us today?
676
00:33:11,440 --> 00:33:15,720
Charred squid on the hibachi
with a citrus dressing.
677
00:33:17,520 --> 00:33:20,240
Did it makes you nervous today
to have Rick here?
678
00:33:20,240 --> 00:33:23,640
Oh, definitely. I'm just honoured to
be cooking seafood for Rick Stein,
679
00:33:23,640 --> 00:33:25,640
so I hope that does it justice.
680
00:33:39,880 --> 00:33:41,480
(EXHALES DEEPLY)
681
00:33:45,880 --> 00:33:48,800
Well, that's...that's
very interesting.
682
00:33:48,800 --> 00:33:51,880
You can taste
the barbecued effect on it.
683
00:33:51,880 --> 00:33:55,200
For me, I think
the...the citrus dressing
684
00:33:55,200 --> 00:33:56,880
is a little bit on the tart side.
685
00:33:58,640 --> 00:34:00,880
But I just...I just
like the presentation.
686
00:34:00,880 --> 00:34:02,480
I thought...I thought it was nice.
687
00:34:02,480 --> 00:34:04,080
Thank you.
688
00:34:05,160 --> 00:34:07,840
ANDY: Unfortunately, I got a really
thin piece and it's overcooked.
689
00:34:07,840 --> 00:34:08,880
OK.
690
00:34:08,880 --> 00:34:12,720
I'm looking at Mel's and hers
is maybe double, triple the size.
691
00:34:12,720 --> 00:34:14,160
Same with Rick's.
692
00:34:14,160 --> 00:34:16,160
Because it is a bit uneven,
693
00:34:16,160 --> 00:34:18,440
it's just suffered
from the cooking process.
694
00:34:19,960 --> 00:34:21,440
Sorry.
695
00:34:21,440 --> 00:34:24,480
I don't think this entirely
landed for you today.
696
00:34:24,480 --> 00:34:26,440
Thanks, Declan.
Thank you.
697
00:34:26,440 --> 00:34:27,880
(APPLAUSE)
698
00:34:32,400 --> 00:34:33,960
(SIGHS) Bloody hell.
699
00:34:36,000 --> 00:34:38,640
I'm pretty disappointed in myself
at this point.
700
00:34:38,640 --> 00:34:40,640
JOCK: Ralph.
701
00:34:40,640 --> 00:34:43,760
RALPH: Salt and pepper squid with
a chilli vinaigrette on the side.
702
00:34:43,760 --> 00:34:46,080
RICK: First thing is
there's not enough salt and pepper
703
00:34:46,080 --> 00:34:47,240
in...in the batter.
704
00:34:47,240 --> 00:34:48,240
OK.
705
00:34:48,240 --> 00:34:50,600
And that sauce, it's just
a bit overpowering, really.
706
00:34:50,600 --> 00:34:52,400
No problem. Thanks, guys.
MELISSA: Thank you, Ralph.
707
00:34:52,400 --> 00:34:53,480
ANDY: Malissa!
708
00:34:54,560 --> 00:34:57,080
MALISSA: I've made
salt and pepper calamari
709
00:34:57,080 --> 00:34:59,800
with a lime and chilli dressing
and a cucumber salad.
710
00:34:59,800 --> 00:35:04,560
Again, I just thought maybe
a bit more salt and pepper.
711
00:35:04,560 --> 00:35:07,240
And the sauce was
a bit...a bit strong.
712
00:35:07,240 --> 00:35:10,560
ANDY: It's just not a beautiful,
crisp, clean batter.
713
00:35:10,560 --> 00:35:12,600
Thanks, Malissa!
Thank you!
714
00:35:12,600 --> 00:35:14,560
Thank you. (LAUGHS)
715
00:35:14,560 --> 00:35:18,280
The next calamari dish we'd like
to taste belongs to Adi.
716
00:35:18,280 --> 00:35:19,840
(APPLAUSE)
717
00:35:19,840 --> 00:35:22,680
ADI: I rushed this dish
so much at the end
718
00:35:22,680 --> 00:35:24,400
and all of the time I took balancing
719
00:35:24,400 --> 00:35:26,720
could have been thrown off
with my sugar.
720
00:35:28,000 --> 00:35:32,240
My family is gonna be watching
MasterChef, even back in India,
721
00:35:32,240 --> 00:35:36,320
so, like, if I don't get this right,
they're all gonna know about it.
722
00:35:36,320 --> 00:35:38,080
Hi, guys. Hi, Rick. (CHUCKLES)
Hi!
723
00:35:38,080 --> 00:35:39,800
Ooh, look at the squid.
724
00:35:39,800 --> 00:35:41,760
Adi, what have you made for us?
725
00:35:41,760 --> 00:35:44,880
I've made
a Maharashtrian squid curry.
726
00:35:44,880 --> 00:35:46,520
Amazing.
727
00:36:07,240 --> 00:36:09,320
Adi...
Yeah?
728
00:36:10,480 --> 00:36:12,680
The cook on the squid
is...is amazing.
729
00:36:12,680 --> 00:36:13,680
Yeah. Thank you.
730
00:36:13,680 --> 00:36:16,520
It's...absolutely set to perfection.
731
00:36:17,560 --> 00:36:20,120
It's so delicious, it's so moreish.
732
00:36:20,120 --> 00:36:22,320
I just wanna grab some bread
and put it in there
733
00:36:22,320 --> 00:36:24,920
or dump the rest of it in that rice
and just eat it.
734
00:36:24,920 --> 00:36:28,080
Like, it is...stunning cooking.
Well done.
735
00:36:28,080 --> 00:36:30,520
Oh, thank you. It's made me
a bit emotional. (LAUGHS)
736
00:36:30,520 --> 00:36:34,320
Very, very nice.
The squid's cooked perfectly.
737
00:36:35,320 --> 00:36:37,800
It's delicious.
Very, very moreish, I would say.
738
00:36:39,880 --> 00:36:42,440
MELISSA:
You executed everything perfectly.
739
00:36:42,440 --> 00:36:45,800
Balanced everything
to the nth degree.
740
00:36:45,800 --> 00:36:48,200
And I'm so happy for you.
741
00:36:48,200 --> 00:36:50,040
So I hope this elevates your cooking
742
00:36:50,040 --> 00:36:52,440
to the next level and the next level
and the next level.
743
00:36:52,440 --> 00:36:54,400
Well done.
Yeah. Thank you so much, guys.
744
00:36:54,400 --> 00:36:55,880
All of you.
Thank you.
745
00:36:55,880 --> 00:36:57,680
Your aunties will be proud.
746
00:36:59,040 --> 00:37:01,520
She skipped!
(ADI LAUGHS)
747
00:37:01,520 --> 00:37:03,920
CATH: Awesome. So nice.
748
00:37:03,920 --> 00:37:06,240
That was so nice.
Yeah, that was really nice.
749
00:37:06,240 --> 00:37:08,240
Such a quite, like,
"Oh, I cooked my own food."
750
00:37:08,240 --> 00:37:09,960
Yeah, I know! I feel like that too!
751
00:37:09,960 --> 00:37:11,840
Yeah.
I can feel it.
752
00:37:14,960 --> 00:37:20,080
Well, Rick Stein in the house
has raised the level of cooking,
753
00:37:20,080 --> 00:37:22,240
like, double, I reckon.
754
00:37:24,320 --> 00:37:27,640
The good news is that means
we ate a lot of good dishes.
755
00:37:27,640 --> 00:37:29,840
The bad news,
if you weren't up there today,
756
00:37:29,840 --> 00:37:31,440
you're gonna be in round 2.
757
00:37:35,400 --> 00:37:37,080
(TENSE MUSIC)
758
00:37:39,440 --> 00:37:41,600
The people going into round 2 are...
759
00:37:43,720 --> 00:37:45,160
..Ralph...
760
00:37:47,600 --> 00:37:48,920
..Malissa...
761
00:37:48,920 --> 00:37:50,000
Mm-hm.
762
00:37:53,040 --> 00:37:54,400
..Phil...
763
00:37:57,480 --> 00:37:58,760
..and, finally...
764
00:37:59,760 --> 00:38:00,800
..Declan.
765
00:38:04,640 --> 00:38:06,400
Everyone else, congratulations.
766
00:38:06,400 --> 00:38:08,680
You're safe.
You can head up to the gantry.
767
00:38:10,360 --> 00:38:11,520
Good luck.
768
00:38:17,360 --> 00:38:21,080
DECLAN: Obviously, very nervous
being in round 2,
769
00:38:21,080 --> 00:38:23,000
but, you know,
I've got to shake this off
770
00:38:23,000 --> 00:38:25,080
because someone is
gonna be going home.
771
00:38:36,560 --> 00:38:41,400
Now, round 2, it's all about
what's under there.
772
00:38:41,400 --> 00:38:43,240
Ready to find out what it is?
773
00:38:43,240 --> 00:38:44,520
Yes, please.
Yes.
774
00:38:45,560 --> 00:38:47,360
(SUSPENSEFUL MUSIC)
775
00:38:57,800 --> 00:39:00,880
MALISSA: Oh!
PHIL: Yes.
776
00:39:16,560 --> 00:39:18,480
Rick, you've travelled and eaten
777
00:39:18,480 --> 00:39:21,280
in some of the most extraordinary
places around the world.
778
00:39:21,280 --> 00:39:25,360
How does that influence the food that
you love and then, I suppose, cook?
779
00:39:25,360 --> 00:39:27,920
Well, I mean, it's totally
influenced me, really.
780
00:39:27,920 --> 00:39:29,680
I mean, you name it,
wherever I've been,
781
00:39:29,680 --> 00:39:32,000
I've got elements of that
in what I cook.
782
00:39:32,000 --> 00:39:33,960
Early trips to Italy.
783
00:39:35,560 --> 00:39:37,200
India, particularly.
784
00:39:38,360 --> 00:39:39,880
Australia, even.
785
00:39:39,880 --> 00:39:42,560
It's good we're on the list.
(LAUGHTER)
786
00:39:44,680 --> 00:39:45,880
Well, Mexico,
787
00:39:45,880 --> 00:39:50,840
it was my first introduction
to, sort, of foreign food.
788
00:39:52,240 --> 00:39:56,320
Yeah, that was when I really started
to think, "I need to travel more.
789
00:39:56,320 --> 00:39:59,880
"I need to go to different countries
and experience their cuisine."
790
00:39:59,880 --> 00:40:03,240
And I've never forgotten.
Fabulous. Very strong wines.
791
00:40:03,240 --> 00:40:05,600
Would match your Aussie reds,
that's for sure.
792
00:40:07,360 --> 00:40:10,920
Spain. OK, there I am in Cadiz.
793
00:40:10,920 --> 00:40:13,040
I'm just about to eat
a grilled mackerel
794
00:40:13,040 --> 00:40:14,960
with pirinaca sauce.
795
00:40:16,040 --> 00:40:17,600
I'm so happy to be in Cadiz!
796
00:40:17,600 --> 00:40:22,440
If you love Europe, go to Cadiz.
It's like I'm there already.
797
00:40:22,440 --> 00:40:23,680
Yeah.
798
00:40:24,800 --> 00:40:27,320
That's me in France, in...in Paris.
799
00:40:29,520 --> 00:40:31,960
And we sort of celebrate
every November.
800
00:40:31,960 --> 00:40:33,440
Me and a few friends go to
801
00:40:33,440 --> 00:40:36,880
this restaurant in Rue Saint-Honore
802
00:40:36,880 --> 00:40:38,520
and we just eat seafood.
803
00:40:40,920 --> 00:40:42,560
The thing I love about French food
804
00:40:42,560 --> 00:40:45,600
is that it's always designed
to go with French wines.
805
00:40:45,600 --> 00:40:47,280
(LAUGHTER)
806
00:40:47,280 --> 00:40:51,720
Speaking of Mediterranean cooking,
let's take a plane to Italy.
807
00:40:53,560 --> 00:40:59,480
That's actually in...in Puglia,
near the town-city of Ostuni.
808
00:41:01,480 --> 00:41:04,160
And we're in a lemon orchard.
809
00:41:06,560 --> 00:41:07,760
The big farmhouse
810
00:41:07,760 --> 00:41:09,240
in that part of the country.
811
00:41:10,480 --> 00:41:12,720
You see, you don't have to be
a vegetarian
812
00:41:12,720 --> 00:41:14,560
to love vegetable cooking
813
00:41:14,560 --> 00:41:17,520
and I think Southern Italy
is one of those places
814
00:41:17,520 --> 00:41:19,280
where you just love it to bits.
815
00:41:19,280 --> 00:41:20,360
MALISSA: Mmm.
816
00:41:21,480 --> 00:41:23,840
DECLAN: Rick's an absolute icon.
817
00:41:23,840 --> 00:41:25,600
It was probably only six months ago
818
00:41:25,600 --> 00:41:29,360
I was sitting on the couch with Nan
watching Rick on TV,
819
00:41:29,360 --> 00:41:31,760
like, just, you know,
taking in what he's doing.
820
00:41:31,760 --> 00:41:33,640
And six months later, here I am!
821
00:41:34,960 --> 00:41:36,720
OK, in this round,
822
00:41:36,720 --> 00:41:39,520
you'll need to choose one of
these photos from Rick's map
823
00:41:39,520 --> 00:41:43,240
and make us a dish
featuring that country's cuisine.
824
00:41:44,240 --> 00:41:46,920
All of you will have 75 minutes.
825
00:41:46,920 --> 00:41:48,240
It goes without saying,
826
00:41:48,240 --> 00:41:50,720
whoever cooks the least
impressive dish in this round
827
00:41:50,720 --> 00:41:53,000
will be going home.
828
00:41:53,000 --> 00:41:55,480
Are you all ready?
829
00:41:55,480 --> 00:41:58,440
Your time starts now!
(APPLAUSE AND CHEERING)
830
00:42:02,200 --> 00:42:04,360
CONTESTANT:
Show us what you're made of!
831
00:42:08,680 --> 00:42:11,720
This time we'll go
with some self-raising.
832
00:42:11,720 --> 00:42:15,000
I'm feeling a lot of pressure
right now.
833
00:42:15,000 --> 00:42:16,840
Honey, honey, honey.
834
00:42:16,840 --> 00:42:20,080
I was really hoping I'd cook
an absolute banging dish
835
00:42:20,080 --> 00:42:22,800
for one of my food heroes in round 1.
836
00:42:22,800 --> 00:42:24,520
(WHISPERS) I know - a beer batter.
837
00:42:25,960 --> 00:42:27,920
RALPH: Breadcrumbs, breadcrumbs,
breadcrumbs.
838
00:42:27,920 --> 00:42:29,560
DECLAN: But didn't pull through,
839
00:42:29,560 --> 00:42:32,760
so I'm really gonna have to
shake off whatever's happened
840
00:42:32,760 --> 00:42:36,560
and focus on the challenge
in front of me right now.
841
00:42:36,560 --> 00:42:40,520
RHIANNON: Go, Dec!
CATH: Come on! Let's go, boys!
842
00:42:44,920 --> 00:42:47,080
Been to Mexico a fair few times,
843
00:42:47,080 --> 00:42:49,680
so I'm going down
the Mexican route today.
844
00:42:49,680 --> 00:42:52,280
Um, and I'm going to be doing
a beer-battered flathead
845
00:42:52,280 --> 00:42:56,600
with a Mexican salsa and
some other little garnish elements
846
00:42:56,600 --> 00:42:59,000
to, yeah, complement it.
847
00:42:59,000 --> 00:43:01,440
Smells delicious, Deccy.
848
00:43:01,440 --> 00:43:05,000
The cook on my beer-battered flathead
is gonna be my biggest thing,
849
00:43:05,000 --> 00:43:08,720
and as well as, like,
the depth of flavour in my salsa.
850
00:43:08,720 --> 00:43:12,160
You know, I do have the pin
if I want to lean on it,
851
00:43:12,160 --> 00:43:15,320
so I don't want to think about that
until the final moment.
852
00:43:16,400 --> 00:43:17,960
I wanna save it.
853
00:43:17,960 --> 00:43:20,440
You know, this could
come in handy later on.
854
00:43:21,880 --> 00:43:24,440
ANDY: I'm begging to know
what Declan's gonna do.
855
00:43:24,440 --> 00:43:26,160
Rick, he's got an immunity pin.
856
00:43:26,160 --> 00:43:29,400
So at any stage throughout this cook,
he can play that immunity pin
857
00:43:29,400 --> 00:43:32,640
and get himself up to the gantry
and safe.
858
00:43:32,640 --> 00:43:35,040
I think he was a little bit rattled
on the first cook.
859
00:43:35,040 --> 00:43:36,880
It was a big thing,
him cooking for you.
860
00:43:36,880 --> 00:43:41,520
And I'm hoping that he can find his
path and cook a really great dish.
861
00:43:41,520 --> 00:43:43,560
Yeah.
But will he play that pin?
862
00:43:43,560 --> 00:43:46,320
Confidence is one thing, but
you want to be in the right side
863
00:43:46,320 --> 00:43:47,960
of confidence and arrogance, right?
864
00:43:47,960 --> 00:43:50,800
Otherwise, you're gonna end up going
home with a pin still in your apron.
865
00:43:50,800 --> 00:43:52,200
Yeah.
Nobody wants that.
866
00:43:52,200 --> 00:43:53,200
Nah.
867
00:43:55,000 --> 00:43:57,280
When I walked into the pantry,
868
00:43:57,280 --> 00:43:59,840
I saw these beautiful ripe apricots
869
00:43:59,840 --> 00:44:02,760
and immediately
they reminded me of my nonna
870
00:44:02,760 --> 00:44:05,640
because she has beautiful fresh
fruit trees in her backyard
871
00:44:05,640 --> 00:44:07,280
including an apricot tree.
872
00:44:07,280 --> 00:44:10,040
So... (LAUGHS)
..I'm gonna take it as a sign.
873
00:44:10,040 --> 00:44:11,520
THEO: You're going dessert, Mal?
874
00:44:11,520 --> 00:44:13,760
Yeah, I'm doing a dessert.
Nice!
875
00:44:15,000 --> 00:44:17,840
(SINGSONGS) Malissa!
Hello! How are you?
876
00:44:17,840 --> 00:44:20,400
We're very good. How are you?
That's good. I'm good, I'm good.
877
00:44:20,400 --> 00:44:22,080
What are you doing?
878
00:44:22,080 --> 00:44:23,920
I'm doing an olive oil
and honey panna cotta.
879
00:44:23,920 --> 00:44:27,160
OK.
And then some glazed apricots.
880
00:44:27,160 --> 00:44:29,320
And the lemon crumb on the bottom.
881
00:44:29,320 --> 00:44:30,920
I love panna cotta.
I love panna cotta.
882
00:44:30,920 --> 00:44:31,920
Oh, good!
883
00:44:31,920 --> 00:44:33,800
So I've made myself
a bit of an expert
884
00:44:33,800 --> 00:44:35,760
into what really constitutes
a good panna cotta.
885
00:44:35,760 --> 00:44:36,840
Expert!
OK!
886
00:44:36,840 --> 00:44:39,600
But I'll be looking for the wobble.
OK, um, yes.
887
00:44:39,600 --> 00:44:42,600
I'm hoping that it's gonna have
a really good wobble to it.
888
00:44:42,600 --> 00:44:44,040
But, yeah.
It's so simple.
889
00:44:44,040 --> 00:44:46,600
But actually it's so complicated.
It is hard to execute, yes.
890
00:44:46,600 --> 00:44:47,720
Alright.
Good luck.
891
00:44:47,720 --> 00:44:49,080
(LAUGHS)
Good luck, Malissa.
892
00:44:49,080 --> 00:44:50,560
Thank you.
893
00:44:50,560 --> 00:44:55,280
If I go home
on an Italian challenge,
894
00:44:55,280 --> 00:44:58,280
my family will not be happy with me.
895
00:44:58,280 --> 00:45:00,080
They'll lock me out! (LAUGHS)
896
00:45:02,880 --> 00:45:07,560
Basically, all I'm worried about is,
uh...my panna cotta not being set.
897
00:45:07,560 --> 00:45:10,600
So I've decided I'm gonna make
two panna cottas -
898
00:45:10,600 --> 00:45:15,640
one in the plastic panna cotta mould
and one this very small bowl.
899
00:45:15,640 --> 00:45:18,840
Yeah, I'm kind of gonna have
a plan B today
900
00:45:18,840 --> 00:45:21,600
because I have learnt
in a lot of my other cooks
901
00:45:21,600 --> 00:45:23,400
you need to have a plan B.
902
00:45:23,400 --> 00:45:24,960
GRACE: Well done, Phil.
903
00:45:29,200 --> 00:45:30,720
(MUTTERS)
904
00:45:32,120 --> 00:45:33,560
This is my first elimination cook.
905
00:45:33,560 --> 00:45:35,840
It was bound to come eventually
and I'm ready to go.
906
00:45:37,800 --> 00:45:41,240
No, ready to go with this cook,
not ready to out the door.
907
00:45:44,160 --> 00:45:46,400
So, today, I'm gonna go
with the cuisine of Italy
908
00:45:46,400 --> 00:45:48,360
and I'm gonna cook
spaghetti con l'anatra
909
00:45:48,360 --> 00:45:49,840
or spaghetti with duck sauce,
910
00:45:49,840 --> 00:45:52,240
which is from the Veneto region
of the north of Italy.
911
00:45:53,480 --> 00:45:57,160
So last year, I actually took off and
I went and lived in Italy for a while
912
00:45:57,160 --> 00:45:58,840
and was winemaking
over there in Veneto
913
00:45:58,840 --> 00:46:01,480
just outside the city of Vicenza.
914
00:46:02,920 --> 00:46:05,160
This is one of the big dishes
to the local area
915
00:46:05,160 --> 00:46:06,760
and one that I loved quite a lot
916
00:46:06,760 --> 00:46:09,200
and I wanted the opportunity
to cook it since I've come here
917
00:46:09,200 --> 00:46:10,840
and today I got that chance.
918
00:46:10,840 --> 00:46:13,560
This dish usually takes
a couple of hours to cook,
919
00:46:13,560 --> 00:46:16,120
so I'm not gonna have
a lot of time to spare.
920
00:46:16,120 --> 00:46:19,720
So it is definitely
an ambitious task today,
921
00:46:19,720 --> 00:46:22,320
but I'm quite confident
I can get this done.
922
00:46:22,320 --> 00:46:24,760
The secret to this dish
is just all in the duck itself,
923
00:46:24,760 --> 00:46:27,960
making sure that the sauce is
reduced down, nice and flavourful,
924
00:46:27,960 --> 00:46:30,520
and...and just really sings
with the rest of the dish
925
00:46:30,520 --> 00:46:32,000
which is just that spaghetti.
926
00:46:32,000 --> 00:46:35,240
I've really got to do it justice
and make sure it delivers.
927
00:46:37,600 --> 00:46:39,600
Wherever you're going in the world
today with your dish,
928
00:46:39,600 --> 00:46:41,520
you've only got one hour
to take us there.
929
00:46:41,520 --> 00:46:43,120
Come on!
Let's go!
930
00:46:43,120 --> 00:46:45,840
ADI: Pop it in the freezer.
Fridge? Freezer?
931
00:46:45,840 --> 00:46:47,360
Freezer, then fridge.
932
00:46:47,360 --> 00:46:49,520
(MUTTERS)
933
00:46:52,440 --> 00:46:54,400
Getting round 2
is never a great feeling,
934
00:46:54,400 --> 00:46:57,040
but now that I'm here
I've just gotta do the best I can
935
00:46:57,040 --> 00:46:58,840
to make sure
that I get back up there
936
00:46:58,840 --> 00:47:00,200
and get another chance to cook.
937
00:47:00,200 --> 00:47:02,520
So I've gone France.
938
00:47:02,520 --> 00:47:05,800
My dish today is a take
on a croque madame.
939
00:47:05,800 --> 00:47:07,240
Really good friend of mine,
940
00:47:07,240 --> 00:47:10,120
we went to France just not
so long ago and this is something
941
00:47:10,120 --> 00:47:11,840
that we literally had
every day for breakfast.
942
00:47:11,840 --> 00:47:13,800
So just kinda when...
the second he said France,
943
00:47:13,800 --> 00:47:15,280
it kinda just took me there
immediately.
944
00:47:17,000 --> 00:47:18,760
Don't overmix.
Yep. Yep.
945
00:47:18,760 --> 00:47:21,120
The traditional version
of a croque madame
946
00:47:21,120 --> 00:47:23,320
is a piece of bread,
you've got your ham and cheese,
947
00:47:23,320 --> 00:47:25,520
another piece of bread,
bechamel sauce,
948
00:47:25,520 --> 00:47:27,280
perfectly cooked egg.
949
00:47:28,360 --> 00:47:30,600
We've got 75 minutes
to make our dish today
950
00:47:30,600 --> 00:47:33,960
and I've decided to go left of field
and not make the sandwich.
951
00:47:33,960 --> 00:47:36,560
Give them a dish that reminds them
of a croque madame,
952
00:47:36,560 --> 00:47:38,200
but a new take on it.
953
00:47:38,200 --> 00:47:40,080
Ralph.
954
00:47:40,080 --> 00:47:42,280
What's the dish? I can't work it out.
Yeah!
955
00:47:42,280 --> 00:47:44,760
Normally I get a reasonable idea
just looking at the ingredients.
956
00:47:44,760 --> 00:47:48,000
Going on a play on a croque madame.
OK.
957
00:47:48,000 --> 00:47:50,600
OK.
So I've got my bread element.
958
00:47:50,600 --> 00:47:53,960
I've got my mash with my bechamel
and cheese combination.
959
00:47:53,960 --> 00:47:54,960
Uh-huh.
960
00:47:54,960 --> 00:47:57,680
And then just a bit of bacon
just for the ham in it
961
00:47:57,680 --> 00:48:00,400
and then I'm gonna do
a perfectly cooked egg on top
962
00:48:00,400 --> 00:48:02,120
and then at the bottom,
just some breadcrumbs
963
00:48:02,120 --> 00:48:04,280
to kinda give you texture
and tie it all together.
964
00:48:06,120 --> 00:48:10,560
Are we going to recognise this
adequately as a croque madame?
965
00:48:12,640 --> 00:48:14,720
Not saying this to try and scare you.
Yeah.
966
00:48:14,720 --> 00:48:18,080
I'm saying this 'cause
I feel like this is legitimate.
967
00:48:18,080 --> 00:48:20,520
It has to be absolutely faultless.
968
00:48:20,520 --> 00:48:23,120
(TENSE MUSIC)
969
00:48:23,120 --> 00:48:24,800
You need to execute this...
Everything.
970
00:48:24,800 --> 00:48:26,600
Oh, my gosh, like...
Yeah. Everything on the plate.
971
00:48:26,600 --> 00:48:28,000
It has to be restaurant-ready.
972
00:48:30,080 --> 00:48:33,400
Oh, God, like...this dish
is a bit risky.
973
00:48:35,080 --> 00:48:37,000
Every element needs to be perfect.
974
00:48:37,000 --> 00:48:40,400
If I don't have that, then I might
as well pack my bags and go home.
975
00:48:52,040 --> 00:48:56,480
Are we going to recognise this
adequately as a croque madame?
976
00:48:56,480 --> 00:48:59,480
Yeah, you need to execute this...
977
00:48:59,480 --> 00:49:02,680
Oh, my gosh, like,
it has to be restaurant-ready.
978
00:49:02,680 --> 00:49:04,080
RALPH: Oh, God.
979
00:49:04,080 --> 00:49:06,440
This dish is a bit risky.
980
00:49:06,440 --> 00:49:07,800
Especially on black-apron day.
981
00:49:07,800 --> 00:49:09,880
But today, I'm not
listening to the judges.
982
00:49:09,880 --> 00:49:11,080
I'm just gonna follow through.
983
00:49:12,280 --> 00:49:14,080
'Cause I've got a clear vision
in my mind
984
00:49:14,080 --> 00:49:16,080
of how I want this to taste and look.
985
00:49:17,760 --> 00:49:20,920
You know, I can give them a dish
that reminds them of a croque madame
986
00:49:20,920 --> 00:49:22,360
but in a much different way.
987
00:49:23,480 --> 00:49:25,480
My idea today is try and make
988
00:49:25,480 --> 00:49:27,840
a really rich potato foam
989
00:49:27,840 --> 00:49:29,360
which will act as my bechamel...
990
00:49:29,360 --> 00:49:33,000
..and elevate
my croque madame reinvention...
991
00:49:33,000 --> 00:49:36,040
CONTESTANTS: Come on, Ralphie.
Onya, mate!
992
00:49:36,040 --> 00:49:38,600
..to help give it another
extra layer of flavour.
993
00:49:39,760 --> 00:49:41,520
That should be alright.
994
00:49:41,520 --> 00:49:43,920
Hope your next trip's
not out those doors.
995
00:49:43,920 --> 00:49:45,720
45 minutes to go!
996
00:49:45,720 --> 00:49:47,280
(CONTESTANTS APPLAUD AND EXCLAIM)
997
00:49:47,280 --> 00:49:49,920
ADI: Go, guys! Come on!
998
00:49:49,920 --> 00:49:51,480
Get it on!
999
00:49:51,480 --> 00:49:53,520
ANTONIO: Are you gonna go
with the foam?
1000
00:49:53,520 --> 00:49:56,120
Remember, don't overmix.
Yep, yep.
1001
00:49:56,120 --> 00:49:58,120
Alright, alright, alright.
1002
00:49:58,120 --> 00:50:00,040
This bad boy.
1003
00:50:00,040 --> 00:50:01,920
Forgot the most important part.
1004
00:50:03,480 --> 00:50:04,720
The wine.
1005
00:50:07,880 --> 00:50:09,960
What have you got
in the apricots, Mel?
1006
00:50:09,960 --> 00:50:12,360
Honey. Thyme.
Oh, yep.
1007
00:50:12,360 --> 00:50:14,240
And, uh, a bit of salt.
1008
00:50:14,240 --> 00:50:16,080
Ah, great.
1009
00:50:16,080 --> 00:50:19,200
My panna cotta is done
and that is setting in the fridge.
1010
00:50:21,120 --> 00:50:22,760
It's gone quick.
1011
00:50:22,760 --> 00:50:26,200
And I've also made my crumb
and have popped that in the oven.
1012
00:50:27,240 --> 00:50:29,600
And I'm gonna get started on
1013
00:50:29,600 --> 00:50:31,520
putting my apricots on the hibachi.
1014
00:50:34,640 --> 00:50:36,640
Let's talk about
this central element...
1015
00:50:36,640 --> 00:50:38,080
Yes, the panna cotta.
..the panna cotta.
1016
00:50:38,080 --> 00:50:40,000
How is she going?
She's going good.
1017
00:50:40,000 --> 00:50:44,160
The setting's going well.
I've still got a bit of time.
1018
00:50:44,160 --> 00:50:47,320
We've seen...some great ones.
I know.
1019
00:50:47,320 --> 00:50:49,840
We've also seen
some absolute failures, haven't we?
1020
00:50:49,840 --> 00:50:51,280
Yeah. Yeah.
Yeah.
1021
00:50:51,280 --> 00:50:53,640
We've experienced puddle cotta
more than once.
1022
00:50:53,640 --> 00:50:55,040
OK.
1023
00:50:55,040 --> 00:50:57,520
It really is all on a knife edge
that it sets properly.
1024
00:50:57,520 --> 00:51:01,080
That it is still that beautiful
texture that we hope for...
1025
00:51:01,080 --> 00:51:02,560
Yeah.
..carrying great flavours.
1026
00:51:04,480 --> 00:51:07,080
Ooh, have all my fingers
and toes crossed for you.
1027
00:51:07,080 --> 00:51:09,400
Everything's crossed. (LAUGHS)
Let's do it. Yeah!
1028
00:51:11,360 --> 00:51:15,240
Whatever country you're in, we want
those flavours front and centre.
1029
00:51:15,240 --> 00:51:17,120
20 minutes to go!
1030
00:51:17,120 --> 00:51:19,520
CATH: Let's go, guys. Come on!
(CHEERING AND APPLAUSE)
1031
00:51:19,520 --> 00:51:21,360
Come on, Phil! Go, Declan!
1032
00:51:21,360 --> 00:51:23,760
ADI: Bring it home. Make it tasty.
1033
00:51:23,760 --> 00:51:25,640
Flavour, flavour.
1034
00:51:25,640 --> 00:51:28,040
So right now there's
20 minutes to go on the clock
1035
00:51:28,040 --> 00:51:29,640
and there's so much to be done.
1036
00:51:29,640 --> 00:51:33,040
So far I've been working on
balancing and reducing this sauce.
1037
00:51:33,040 --> 00:51:35,600
GRACE: Happy?
I think so. So far, so good.
1038
00:51:36,680 --> 00:51:39,040
It's all riding on the flavour
of the sauce today
1039
00:51:39,040 --> 00:51:41,400
and making sure that pasta
is cooked perfect.
1040
00:51:41,400 --> 00:51:43,800
The last few minutes of this cook
have gotten away from me
1041
00:51:43,800 --> 00:51:46,480
and I've gotta just get straight on
to rolling out my pasta.
1042
00:51:46,480 --> 00:51:48,720
Usually it needs time
to dry out after cutting it.
1043
00:51:48,720 --> 00:51:51,000
But I don't have that luxury today.
1044
00:51:51,000 --> 00:51:52,560
GRACE: Beautiful, Phil.
1045
00:51:52,560 --> 00:51:54,520
It's gonna be
a really rushed process.
1046
00:51:54,520 --> 00:51:56,600
But right now there's nothing
I can do about it.
1047
00:51:56,600 --> 00:51:59,600
I'm genuinely concerned right now.
1048
00:51:59,600 --> 00:52:02,200
The amount of work I have to do
and time is ticking away.
1049
00:52:02,200 --> 00:52:04,040
Time for a beer. I put two in there.
1050
00:52:04,040 --> 00:52:05,880
One for me
and one for the beer batter.
1051
00:52:05,880 --> 00:52:08,200
The pressure's on today.
1052
00:52:08,200 --> 00:52:13,400
I'm just... I'm really feeling
a bit rattled, still, from round 1.
1053
00:52:13,400 --> 00:52:15,240
GRACE: You're doing so good.
1054
00:52:15,240 --> 00:52:16,640
Almost there.
1055
00:52:16,640 --> 00:52:19,720
Thankfully, my salsa is finished.
1056
00:52:19,720 --> 00:52:21,160
CATH: That smells nice.
1057
00:52:21,160 --> 00:52:23,920
I taste it and it tastes amazing.
1058
00:52:23,920 --> 00:52:25,800
So I set that aside.
1059
00:52:25,800 --> 00:52:29,040
I've also made the beer batter
for my flathead
1060
00:52:29,040 --> 00:52:30,640
and the cabbage slaw.
1061
00:52:30,640 --> 00:52:33,400
But when I taste my cabbage slaw,
1062
00:52:33,400 --> 00:52:38,520
I realise that I've added
way too much jalapeno mayo
1063
00:52:38,520 --> 00:52:40,960
and it's just a sloppy mess.
1064
00:52:40,960 --> 00:52:44,680
But I really don't have time
to rectify this right now.
1065
00:52:44,680 --> 00:52:46,800
Hello.
G'day. How are we?
1066
00:52:46,800 --> 00:52:48,200
I am...
1067
00:52:48,200 --> 00:52:49,720
I'm...
1068
00:52:51,200 --> 00:52:54,720
..kind of picking up that you're,
like, you're a little bit flat.
1069
00:52:54,720 --> 00:52:56,880
Um, yeah, I am, but, um...
1070
00:53:00,400 --> 00:53:02,000
Going to ask you
the difficult question -
1071
00:53:02,000 --> 00:53:05,240
do you think you really need
to consider playing that pin?
1072
00:53:06,240 --> 00:53:08,800
Yeah, I think it's all gonna
come down to my fish fry
1073
00:53:08,800 --> 00:53:10,360
and how happy I am with that.
1074
00:53:10,360 --> 00:53:14,280
So you need to make sure
that all of these elements...
1075
00:53:14,280 --> 00:53:15,680
Yeah. Yeah.
..not just the fish...
1076
00:53:15,680 --> 00:53:18,200
..are at 100%.
Of course.
1077
00:53:18,200 --> 00:53:19,640
Let's go.
Alright, buckle down.
1078
00:53:21,240 --> 00:53:25,280
The most critical component of this
dish today is the cook of the fish.
1079
00:53:25,280 --> 00:53:27,360
Everything's riding on that.
1080
00:53:28,640 --> 00:53:31,680
I'm the fish guy
and I've really gotta prove myself.
1081
00:53:31,680 --> 00:53:33,680
When I put it in the batter,
1082
00:53:33,680 --> 00:53:36,920
I can immediately see
that it's way too runny.
1083
00:53:36,920 --> 00:53:39,240
BRENT: Happy?
Nup.
1084
00:53:39,240 --> 00:53:42,120
It's pretty much not even
coating correctly.
1085
00:53:42,120 --> 00:53:47,000
This is a recipe I know
and I've cooked this many times.
1086
00:53:47,000 --> 00:53:51,880
Hmm. Not really
what I was going for.
1087
00:53:51,880 --> 00:53:54,280
I don't have enough time
to make another batch,
1088
00:53:54,280 --> 00:53:57,240
so, yeah, I'm gonna try and fry
another piece of the fish,
1089
00:53:57,240 --> 00:53:58,520
see how it turns out.
1090
00:53:58,520 --> 00:53:59,840
BRENT: I reckon...
1091
00:53:59,840 --> 00:54:01,080
I reckon...
1092
00:54:02,320 --> 00:54:04,280
I reckon he might use his pin.
1093
00:54:04,280 --> 00:54:05,400
CATH: Yeah?
1094
00:54:08,320 --> 00:54:09,920
OK, soft-boiled egg.
1095
00:54:09,920 --> 00:54:11,920
(MUTTERS)
1096
00:54:11,920 --> 00:54:13,200
Think, think, think.
1097
00:54:13,200 --> 00:54:18,160
I've decided to make a potato foam
for my croque madame reinvention.
1098
00:54:18,160 --> 00:54:21,480
'Cause I'm trying to make a bechamel
essentially out of potatoes.
1099
00:54:21,480 --> 00:54:23,840
So I wanted to have a runny texture
1100
00:54:23,840 --> 00:54:25,560
just so that
it actually just foams out.
1101
00:54:27,320 --> 00:54:30,000
So I've put the mixture
into my siphon gun.
1102
00:54:32,360 --> 00:54:35,160
Sprayed the foam onto the plate.
1103
00:54:36,480 --> 00:54:37,720
ANTONIO: How's the foam?
1104
00:54:40,760 --> 00:54:43,320
Absolutely amazing.
I'm happy with it.
1105
00:54:43,320 --> 00:54:44,760
So I've finished all my elements,
1106
00:54:44,760 --> 00:54:46,640
including that lovely cooked egg.
1107
00:54:46,640 --> 00:54:48,120
And now it's time to plate up.
1108
00:54:49,480 --> 00:54:52,040
Alright, that's perfect,
perfect, perfect. Now...
1109
00:54:52,040 --> 00:54:54,240
With this dish,
plating's gonna be important
1110
00:54:54,240 --> 00:54:55,840
but balance is gonna be important.
1111
00:54:55,840 --> 00:54:58,400
So I want a good serving
of breadcrumbs at the bottom
1112
00:54:58,400 --> 00:55:02,120
and then I'm putting bits of bacon
at the bottom of it as well.
1113
00:55:02,120 --> 00:55:04,440
And then I've got
that lovely potato foam.
1114
00:55:04,440 --> 00:55:08,240
On top of that, I've got
that perfectly cooked egg
1115
00:55:08,240 --> 00:55:10,640
and then I'm sprinkling
a bit more bacon around it
1116
00:55:10,640 --> 00:55:13,920
and then a little bit of breadcrumbs
and then finally that cheese.
1117
00:55:13,920 --> 00:55:17,360
So I'm plating a dish
that eats like a sandwich.
1118
00:55:17,360 --> 00:55:19,800
It screams 'France',
so I'm happy with it.
1119
00:55:21,040 --> 00:55:23,480
Confidence coming back.
Yeah, we're stepping into it.
1120
00:55:23,480 --> 00:55:28,520
MELISSA: Final touches
You have two minutes to go!
1121
00:55:28,520 --> 00:55:31,000
(ALL CHEER)
1122
00:55:31,000 --> 00:55:34,360
ADI: Good luck, team.
Make it beautiful!
1123
00:55:34,360 --> 00:55:36,200
CATH: Come on, Ralph!
1124
00:55:36,200 --> 00:55:37,400
Come on, buddy.
1125
00:55:37,400 --> 00:55:39,880
DECLAN: I pull the fish out
of the fryer.
1126
00:55:41,720 --> 00:55:44,120
Ooh, feel it.
Feel the pressure.
1127
00:55:44,120 --> 00:55:47,560
I'm not happy with it.
It's still not cooked right.
1128
00:55:47,560 --> 00:55:49,960
Yeah, the wheels
are definitely off the bus.
1129
00:55:52,200 --> 00:55:56,440
Not happy with my cabbage slaw.
Not happy with the fish.
1130
00:55:56,440 --> 00:55:59,520
Like, it is a bit of a disaster.
1131
00:55:59,520 --> 00:56:01,160
I'm a bit torn.
1132
00:56:01,160 --> 00:56:04,800
But I don't wanna be that person
that goes home with a pin.
1133
00:56:05,920 --> 00:56:09,240
Alright, yeah, I think
I'm gonna play my pin. So...
1134
00:56:09,240 --> 00:56:11,720
Yeah.
(CONTESTANTS EXCLAIM)
1135
00:56:11,720 --> 00:56:13,120
Yeah. Yeah.
CATH: Oh, Declan!
1136
00:56:13,120 --> 00:56:14,800
Yeah, gonna play my pin.
1137
00:56:14,800 --> 00:56:16,120
RHIANNON: Oh!
Yeah?
1138
00:56:16,120 --> 00:56:17,920
Yeah.
JOCK: Playing your pin?
1139
00:56:19,400 --> 00:56:23,080
Too risky? Too risky?
1140
00:56:23,080 --> 00:56:24,960
I don't wanna serve
something I'm not happy with
1141
00:56:24,960 --> 00:56:27,600
and I'm definitely not happy
with this, so thank you, yeah.
1142
00:56:27,600 --> 00:56:29,360
No harm in that.
Oh, thank you.
1143
00:56:29,360 --> 00:56:31,000
Well done, mate.
Thank you.
1144
00:56:31,000 --> 00:56:33,040
(APPLAUSE)
Head on upstairs, mate.
1145
00:56:33,040 --> 00:56:34,120
Thank you.
1146
00:56:34,120 --> 00:56:36,560
At first I'm like,
"Oh, yeah, Declan, he's safe."
1147
00:56:36,560 --> 00:56:37,920
And then I'm like, "Oh."
1148
00:56:39,040 --> 00:56:41,200
Now the odds are gonna be
one in three,
1149
00:56:41,200 --> 00:56:43,280
which, you know,
those odds are not good.
1150
00:56:43,280 --> 00:56:44,760
(LAUGHS) Yes.
1151
00:56:44,760 --> 00:56:46,840
RHIANNON: Go, Malissa.
ADI: Go, Mal.
1152
00:56:46,840 --> 00:56:49,080
All my elements are ready to go.
1153
00:56:49,080 --> 00:56:51,320
Has she turned out a panna cotta?
1154
00:56:51,320 --> 00:56:54,040
It's time to plate up
my panna cotta.
1155
00:56:54,040 --> 00:56:55,880
It seems set.
GRACE: Yeah?
1156
00:56:55,880 --> 00:56:57,680
Wobble.
It's wobbling.
1157
00:56:57,680 --> 00:57:00,440
Oh! Come on.
Interesting technique.
1158
00:57:07,120 --> 00:57:09,920
I can see that it is set
but it won't come out.
1159
00:57:09,920 --> 00:57:11,720
I just can't get it to come out.
1160
00:57:11,720 --> 00:57:14,520
Nup, it's...it's in there.
1161
00:57:16,400 --> 00:57:18,080
It's not coming out.
1162
00:57:24,800 --> 00:57:28,280
NARRATOR: Do you have what it takes
to compete
1163
00:57:28,280 --> 00:57:31,640
Applications for contestants
are now open.
1164
00:57:31,640 --> 00:57:33,800
Head to the link and apply.
1165
00:57:36,760 --> 00:57:38,680
Oh!
1166
00:57:38,680 --> 00:57:41,440
Nup, it's...it's in there.
1167
00:57:42,720 --> 00:57:44,200
It's not coming out.
1168
00:57:44,200 --> 00:57:46,280
I'm, you know, trying
to warm it with my hand.
1169
00:57:47,280 --> 00:57:51,560
Trying to use my finger and a knife
and it's just not coming out.
1170
00:57:53,400 --> 00:57:54,760
One minute to go!
1171
00:57:54,760 --> 00:57:57,240
CATH: Come on, Malissa!
You've got one minute!
1172
00:57:57,240 --> 00:57:58,960
Come on, get it on the plate!
1173
00:57:58,960 --> 00:58:01,120
So I have to use my plan B.
1174
00:58:02,120 --> 00:58:04,160
Come on, quick.
RHIANNON: Oh, God!
1175
00:58:04,160 --> 00:58:06,120
Oh, my God!
1176
00:58:06,120 --> 00:58:10,640
I'm frantic at this point,
and this is not what I wanted.
1177
00:58:10,640 --> 00:58:13,080
Get it on, get it on!
Come on, you can do it!
1178
00:58:14,840 --> 00:58:17,680
Come on, I don't have time.
Oh, God, oh, God, oh, God, oh, God!
1179
00:58:17,680 --> 00:58:18,800
ANDY: 10...
1180
00:58:18,800 --> 00:58:22,560
ALL: 9, 8, 7,
1181
00:58:22,560 --> 00:58:25,800
6, 5, 4,
1182
00:58:25,800 --> 00:58:29,960
3, 2, 1.
1183
00:58:29,960 --> 00:58:31,160
That's it!
1184
00:58:31,160 --> 00:58:32,640
(CONTESTANTS CHEER)
1185
00:58:32,640 --> 00:58:34,880
Good job! My hands have
got cream all over 'em!
1186
00:58:34,880 --> 00:58:36,400
(LAUGHS)
1187
00:58:36,400 --> 00:58:39,040
Oh, my God!
1188
00:58:40,200 --> 00:58:42,040
Yeah, it was a one-in-four chance
1189
00:58:42,040 --> 00:58:44,760
but old Deccy decided to jump ship
and head up to the gantry,
1190
00:58:44,760 --> 00:58:47,720
so that does...does slim
the chances a little bit.
1191
00:58:48,800 --> 00:58:50,520
If the dish
isn't up to scratch today,
1192
00:58:50,520 --> 00:58:53,000
that will mean I'll be, uh,
walking out those doors very sad
1193
00:58:53,000 --> 00:58:55,080
'cause I'm, yeah, not ready
to leave.
1194
00:58:55,080 --> 00:58:58,200
I'm really happy
with the sauce itself
1195
00:58:58,200 --> 00:59:01,400
but I am slightly worried
about the pasta.
1196
00:59:01,400 --> 00:59:03,040
I'm just hoping
this dish has done enough
1197
00:59:03,040 --> 00:59:04,480
to see me through for another week.
1198
00:59:07,600 --> 00:59:10,000
(SIGHS)
PHIL: Good luck.
1199
00:59:10,000 --> 00:59:12,080
RALPH: Good luck.
Thank you, thank you.
1200
00:59:14,080 --> 00:59:17,280
That cook was crazy.
1201
00:59:18,560 --> 00:59:20,720
I'm really happy
with all my elements.
1202
00:59:23,120 --> 00:59:28,440
But I have no idea...
if my backup panna cotta is set.
1203
00:59:33,400 --> 00:59:36,160
Well, aren't you just
a beaming ray of sunshine!
1204
00:59:36,160 --> 00:59:38,000
(LAUGHS)
(LAUGHS)
1205
00:59:39,080 --> 00:59:40,720
What have you cooked us today?
1206
00:59:40,720 --> 00:59:44,520
I've made an olive oil and honey
panna cotta
1207
00:59:44,520 --> 00:59:47,960
with a lemon crumb
and honey-roasted apricots.
1208
00:59:47,960 --> 00:59:49,760
Let's talk about the cook today.
1209
00:59:49,760 --> 00:59:51,960
You've chosen Italy.
Yep.
1210
00:59:51,960 --> 00:59:53,800
Your family background is Italian.
1211
00:59:53,800 --> 00:59:55,280
Why this particular dish?
1212
00:59:55,280 --> 00:59:56,800
Well, I love panna cotta.
1213
00:59:56,800 --> 00:59:59,360
You know, it's such
a traditional Italian dish.
1214
00:59:59,360 --> 01:00:02,120
So I thought why not give it a go,
1215
01:00:02,120 --> 01:00:05,800
try something different today
and test myself with a dessert?
1216
01:00:05,800 --> 01:00:08,080
Now, when we came to visit you,
1217
01:00:08,080 --> 01:00:10,000
you said you wanted to serve us
1218
01:00:10,000 --> 01:00:14,440
the classic, wobbly, turned-out,
beautiful panna cotta.
1219
01:00:14,440 --> 01:00:16,480
Yep.
This isn't it.
1220
01:00:16,480 --> 01:00:18,920
No.
What happened?
1221
01:00:18,920 --> 01:00:21,720
I had it in the freezer
at the end of the cook,
1222
01:00:21,720 --> 01:00:24,280
so I think it really
kind of stuck to the mould.
1223
01:00:24,280 --> 01:00:25,680
It was chaotic,
1224
01:00:25,680 --> 01:00:27,960
so with about 10 seconds to go,
1225
01:00:27,960 --> 01:00:30,160
I just grabbed this one out
the fridge and thought,
1226
01:00:30,160 --> 01:00:32,640
"Just get it together.
Plate something up."
1227
01:00:32,640 --> 01:00:35,680
Um, I'm glad I had a plan B today.
1228
01:00:35,680 --> 01:00:38,120
We'll taste now. Thank you.
Thank you so much. Enjoy.
1229
01:00:38,120 --> 01:00:39,280
Thank you.
1230
01:00:41,280 --> 01:00:42,440
Thank you.
1231
01:01:06,200 --> 01:01:07,960
I thought that was brilliant.
1232
01:01:07,960 --> 01:01:09,560
I thought it was really beautiful.
1233
01:01:09,560 --> 01:01:11,680
Panna cotta itself, set beautifully.
1234
01:01:11,680 --> 01:01:15,320
And just a nice touch of honey.
Not too much, not too sweet.
1235
01:01:15,320 --> 01:01:17,000
And also the olive oil.
1236
01:01:17,000 --> 01:01:21,000
Just making it so rich and
giving it that slight grassy edge,
1237
01:01:21,000 --> 01:01:23,000
which, when it was paired together
1238
01:01:23,000 --> 01:01:26,480
with the grilled apricots,
beautiful.
1239
01:01:28,000 --> 01:01:32,080
I thought that the texture
of the panna cotta was luxurious.
1240
01:01:32,080 --> 01:01:34,240
It had that richness to it.
1241
01:01:34,240 --> 01:01:37,760
Nice balance of flavour with
that touch of honey, as you say.
1242
01:01:37,760 --> 01:01:41,720
It all came together really well
with that biscuity crunch.
1243
01:01:41,720 --> 01:01:44,120
This is a triumph.
1244
01:01:44,120 --> 01:01:46,720
I don't know if she put
a bit of salt on the apricots,
1245
01:01:46,720 --> 01:01:48,240
but the apricots are fabulous.
1246
01:01:48,240 --> 01:01:51,160
Italians have this way
of paring things back.
1247
01:01:51,160 --> 01:01:54,320
A very, very accomplished dish,
I think.
1248
01:01:54,320 --> 01:01:56,080
All's right with the world.
1249
01:01:59,600 --> 01:02:01,160
Good luck.
1250
01:02:03,640 --> 01:02:06,680
I'm hoping that
today's risk pays off.
1251
01:02:10,120 --> 01:02:13,200
Obviously, a croque madame is
something they all would have eaten
1252
01:02:13,200 --> 01:02:14,640
and they know the flavours.
1253
01:02:14,640 --> 01:02:16,240
Hello, Ralph.
Good day.
1254
01:02:16,240 --> 01:02:19,240
So putting my dish down today,
I'm a little bit nervous
1255
01:02:19,240 --> 01:02:22,800
whether they're gonna like
my interpretation of it.
1256
01:02:22,800 --> 01:02:24,040
What did you make us?
1257
01:02:25,240 --> 01:02:26,520
So I've made you...
1258
01:02:26,520 --> 01:02:28,760
It's my inspiration
behind croque madame.
1259
01:02:28,760 --> 01:02:33,080
I've got my potato foam
with that perfectly cooked egg
1260
01:02:33,080 --> 01:02:35,880
and some bacon
and breadcrumbs at the bottom.
1261
01:02:35,880 --> 01:02:38,160
So it's a croque madame reinvention?
1262
01:02:38,160 --> 01:02:40,480
Yeah. Kind of my twist on it.
1263
01:02:40,480 --> 01:02:42,600
It's risky, huh?
Yeah, it is.
1264
01:02:42,600 --> 01:02:44,360
But if it pays off, it pays off.
1265
01:02:44,360 --> 01:02:47,280
If it doesn't, I'm glad that I was
actually able to take that risk.
1266
01:02:47,280 --> 01:02:50,360
Alright, Ralph. We're gonna
taste it now. Thanks, buddy.
1267
01:02:50,360 --> 01:02:52,000
Alright, thank you so much, guys.
Appreciate it.
1268
01:03:21,200 --> 01:03:23,240
Look, I think we've all...
We're all thinking it.
1269
01:03:23,240 --> 01:03:25,000
It was an interesting concept.
1270
01:03:25,000 --> 01:03:27,720
MELISSA: The flavours
distilled in this bowl of food
1271
01:03:27,720 --> 01:03:30,360
are pretty true to a croque madame.
1272
01:03:30,360 --> 01:03:33,040
You do get the bechamel cheesiness.
1273
01:03:33,040 --> 01:03:35,440
You do get the bacon-y goodness.
1274
01:03:35,440 --> 01:03:39,120
And the egg gives it a bit
of a luscious quality to it.
1275
01:03:39,120 --> 01:03:41,640
I got there. I got there in the end.
1276
01:03:41,640 --> 01:03:44,680
I agree. I mean, I...
I actually enjoyed eating that.
1277
01:03:44,680 --> 01:03:46,480
But it's a bit like
that sort of trend
1278
01:03:46,480 --> 01:03:48,440
for deconstructed prawn cocktails.
1279
01:03:48,440 --> 01:03:51,000
You just say, "Well, why, you know?"
(LAUGHS)
1280
01:03:51,000 --> 01:03:53,040
I mean, what's wrong
with the original?
1281
01:03:53,040 --> 01:03:55,560
If it ain't broke...
If it ain't broke, exactly.
1282
01:03:55,560 --> 01:03:57,280
I think this is one of those dishes
1283
01:03:57,280 --> 01:03:58,960
where we're gonna have
to taste everything
1284
01:03:58,960 --> 01:04:01,600
before we realise
just where it sits today.
1285
01:04:01,600 --> 01:04:02,720
Mm.
Yeah.
1286
01:04:10,840 --> 01:04:12,480
Phil.
Hey, hey.
1287
01:04:12,480 --> 01:04:13,960
How are you, mate?
Good. And you?
1288
01:04:13,960 --> 01:04:15,280
Pretty good.
1289
01:04:16,320 --> 01:04:18,720
Phil, what have you cooked?
1290
01:04:18,720 --> 01:04:21,200
I've made spaghetti con anatra.
1291
01:04:21,200 --> 01:04:24,280
Which is spaghetti with a duck sauce.
1292
01:04:24,280 --> 01:04:26,720
Big deep breath out.
Yep.
1293
01:04:28,160 --> 01:04:30,360
First round 2 in an elimination.
Yes.
1294
01:04:30,360 --> 01:04:32,400
How tough was it?
It was pretty tough.
1295
01:04:32,400 --> 01:04:34,640
Like, it was good too
that it was a round 2,
1296
01:04:34,640 --> 01:04:37,120
so I could at least have a cook
and get that feel,
1297
01:04:37,120 --> 01:04:38,760
but mentally it definitely weighs in
1298
01:04:38,760 --> 01:04:40,960
that, like, this could be
the last cook in the kitchen.
1299
01:04:40,960 --> 01:04:43,680
Yeah. Let's dive into
the memory of this dish.
1300
01:04:43,680 --> 01:04:44,920
Take us there.
1301
01:04:44,920 --> 01:04:47,200
(EMOTIVE MUSIC)
1302
01:04:47,200 --> 01:04:50,120
So, yeah, last year, I was kind of
at a dead end with work
1303
01:04:50,120 --> 01:04:52,320
and so we took off
and did a bit of travel
1304
01:04:52,320 --> 01:04:55,080
and lived with this beautiful family
that took me in in Vicenza
1305
01:04:55,080 --> 01:04:56,720
and, like, made me one of their own.
1306
01:04:56,720 --> 01:04:59,760
Every Tuesday,
we'd have the sagra festival,
1307
01:04:59,760 --> 01:05:02,080
where the whole...kind of all
the neighbourhood would come together
1308
01:05:02,080 --> 01:05:03,760
and have these little
street foods and catch-ups
1309
01:05:03,760 --> 01:05:05,360
and this was their main dish.
1310
01:05:06,520 --> 01:05:08,440
Are you happy? Is it like for like?
1311
01:05:08,440 --> 01:05:09,440
I'm happy.
1312
01:05:09,440 --> 01:05:12,440
This is the way it is to me
and the way I remember eating it.
1313
01:05:14,200 --> 01:05:15,480
Nice one, mate.
1314
01:05:15,480 --> 01:05:18,920
Well, I hope that this isn't the
last dish that we taste of yours
1315
01:05:18,920 --> 01:05:20,800
because with an attitude like yours,
1316
01:05:20,800 --> 01:05:23,320
we just want you
to stay in the MasterChef kitchen
1317
01:05:23,320 --> 01:05:25,320
as long as you can.
1318
01:05:25,320 --> 01:05:27,280
Um, but we'll taste it now.
1319
01:05:29,040 --> 01:05:30,120
Cheers, Phil.
Appreciate it.
1320
01:05:30,120 --> 01:05:31,360
Thanks, mate.
Thank you.
1321
01:05:35,240 --> 01:05:38,840
The main thing that I'm worried
about on the dish is my pasta.
1322
01:05:40,040 --> 01:05:43,240
I'm not ready to leave this
competition or this kitchen yet.
1323
01:05:45,800 --> 01:05:48,280
Just hope to God
that I've done enough.
1324
01:05:59,800 --> 01:06:02,760
(TENSE MUSIC)
1325
01:06:28,600 --> 01:06:30,120
JOCK: Ah, the pressure of round 2.
1326
01:06:30,120 --> 01:06:33,280
Um...I think there's so many dishes
1327
01:06:33,280 --> 01:06:36,800
Phil could have chosen from...
from all over the country of Italy.
1328
01:06:36,800 --> 01:06:40,200
And I think 90% of them
would have been more appropriate
1329
01:06:40,200 --> 01:06:42,400
because he would have been able
to do them in time.
1330
01:06:44,360 --> 01:06:47,880
There is no way that this dish
would have been made
1331
01:06:47,880 --> 01:06:50,280
back there in the winery
in 75 minutes.
1332
01:06:50,280 --> 01:06:51,640
Not a chance.
1333
01:06:51,640 --> 01:06:53,760
Taste everything in there.
1334
01:06:53,760 --> 01:06:58,960
The duck itself is just that...
that dry stiff way that it is
1335
01:06:58,960 --> 01:07:00,880
before it just relaxes it.
1336
01:07:02,960 --> 01:07:06,800
Well, I was just thinking I'm...I'm
a late convert to pressure cookers
1337
01:07:06,800 --> 01:07:09,480
but actually in that time if
you'd put it in a pressure cooker,
1338
01:07:09,480 --> 01:07:10,960
you'd probably have got there.
1339
01:07:12,400 --> 01:07:14,440
It's a shame.
I mean, the pasta works OK.
1340
01:07:16,320 --> 01:07:19,520
You know, the pasta itself could have
done with a lot more structure.
1341
01:07:21,440 --> 01:07:23,560
I understand where
he tried to go with it.
1342
01:07:23,560 --> 01:07:25,720
He just picked the wrong dish today.
1343
01:07:27,720 --> 01:07:30,920
I really wanted to buy
what he was selling today.
1344
01:07:30,920 --> 01:07:36,680
Unfortunately, the...the obvious
missing ingredient here is time.
1345
01:07:36,680 --> 01:07:39,840
You know, when you taste
a great dish,
1346
01:07:39,840 --> 01:07:42,280
you know that they've got it, right?
1347
01:07:42,280 --> 01:07:44,880
They've got the sort of essence
of what the dish is all about.
1348
01:07:44,880 --> 01:07:47,040
And this doesn't have it.
Mm. No.
1349
01:07:53,680 --> 01:07:56,960
Rick, have you enjoyed coming back
into the MasterChef kitchen?
1350
01:07:56,960 --> 01:07:59,200
Fabulous. I mean,
I really, really enjoyed it.
1351
01:07:59,200 --> 01:08:02,200
I mean, I think the thing that,
to me, matters so much
1352
01:08:02,200 --> 01:08:03,400
is it's serious.
1353
01:08:04,480 --> 01:08:05,960
You're all very committed
1354
01:08:05,960 --> 01:08:10,400
and I think it's all in the interest
of good food and good cooking.
1355
01:08:10,400 --> 01:08:12,400
And, um, I believe in it.
1356
01:08:12,400 --> 01:08:15,280
So thank you very much.
I've had a lovely time.
1357
01:08:17,120 --> 01:08:21,040
Well, Rick, mate. We love you.
We love your food.
1358
01:08:21,040 --> 01:08:23,480
It's been such an honour
having you here today.
1359
01:08:23,480 --> 01:08:25,760
Everyone, give it up for Rick Stein!
1360
01:08:25,760 --> 01:08:28,080
(CHEERING AND WHISTLING)
1361
01:08:39,240 --> 01:08:42,360
Well, Declan, after you played
your pin, you were safe...
1362
01:08:42,360 --> 01:08:44,800
Yep.
..and that left us with three.
1363
01:08:44,800 --> 01:08:49,000
And the brief for you three
was to take us on a food journey.
1364
01:08:50,440 --> 01:08:52,920
One of you did just that.
1365
01:08:54,520 --> 01:08:58,400
This cook, they brought us a dish.
It was as good as a plane ticket.
1366
01:08:59,840 --> 01:09:02,080
It was Italy all over.
1367
01:09:03,960 --> 01:09:06,160
Well done, Malissa, you are safe.
1368
01:09:06,160 --> 01:09:08,360
(ALL CHEER)
1369
01:09:19,120 --> 01:09:21,200
Yay.
1370
01:09:21,200 --> 01:09:24,200
So, fellas,
that means we're down to two.
1371
01:09:24,200 --> 01:09:25,760
Yep.
1372
01:09:25,760 --> 01:09:28,560
Ralph, we couldn't really fault
your flavours.
1373
01:09:28,560 --> 01:09:32,760
But your reinvented croque madame,
it just didn't take us to France.
1374
01:09:33,960 --> 01:09:38,000
Phil, your dish
was Italian-inspired.
1375
01:09:38,000 --> 01:09:40,440
But of all the dishes from Italy
1376
01:09:40,440 --> 01:09:42,200
that you could have been
inspired by,
1377
01:09:42,200 --> 01:09:46,560
sadly, we felt that was
the wrong one for the time frame.
1378
01:09:48,040 --> 01:09:49,360
And I'm so sorry, mate.
1379
01:09:51,360 --> 01:09:53,960
That's why you're going home.
CATH: Oh!
1380
01:09:53,960 --> 01:09:56,080
Oh, my God!
1381
01:09:56,080 --> 01:09:57,400
Oh, Phil.
1382
01:09:57,400 --> 01:09:59,160
(GASPS)
1383
01:10:07,160 --> 01:10:09,480
Phil, since day 1,
1384
01:10:09,480 --> 01:10:12,200
you have taken
every single opportunity
1385
01:10:12,200 --> 01:10:16,600
to learn and grow and we have loved
watching every single minute of it.
1386
01:10:18,160 --> 01:10:20,480
Oh, I think just not only as a cook
1387
01:10:20,480 --> 01:10:22,680
but as a person I've just changed
and grown so much.
1388
01:10:22,680 --> 01:10:25,200
I've learned so much
from you guys and these guys
1389
01:10:25,200 --> 01:10:27,960
and I've loved
every single minute of it.
1390
01:10:27,960 --> 01:10:31,000
It's just given me a purpose in life
again, 'cause I really was lost.
1391
01:10:32,720 --> 01:10:35,840
Last year when I left my job and was
following the food and wine dream
1392
01:10:35,840 --> 01:10:39,320
but didn't know what it was and this
kind of has galvanised that decision
1393
01:10:39,320 --> 01:10:42,680
to take that leap of faith and I'm
forever grateful for this kitchen.
1394
01:10:42,680 --> 01:10:47,200
Well, Phil, it might feel
like the end today
1395
01:10:47,200 --> 01:10:50,520
but we know that it's just
the beginning for you.
1396
01:10:50,520 --> 01:10:54,840
So time to say goodbye.
Come and give us a hug. (CHUCKLES)
1397
01:10:54,840 --> 01:10:56,480
Let's do it.
Well done.
1398
01:10:56,480 --> 01:10:58,280
Thanks, mate.
Let us know if you need anything.
1399
01:10:58,280 --> 01:10:59,760
Appreciate it.
We're still here for you.
1400
01:10:59,760 --> 01:11:02,960
Thank you. Appreciate it.
Lovely to meet you too.
1401
01:11:02,960 --> 01:11:05,600
Well done, Phil.
Thanks for everything, mate.
1402
01:11:05,600 --> 01:11:06,920
Appreciate it.
1403
01:11:06,920 --> 01:11:09,240
It's been such an amazing experience.
1404
01:11:10,240 --> 01:11:11,240
I knew MasterChef
1405
01:11:11,240 --> 01:11:14,000
was gonna be a huge part
of my food life and food journey.
1406
01:11:15,000 --> 01:11:17,200
It's given me a huge amount
of passion and invigoration
1407
01:11:17,200 --> 01:11:19,040
for food and the industry as a whole.
1408
01:11:20,040 --> 01:11:23,560
Give it up for Phil, everybody!
1409
01:11:23,560 --> 01:11:26,280
(CONTESTANTS CHEER,
EXCLAIM AND WHISTLE)
1410
01:11:28,280 --> 01:11:31,080
I'm gonna take this week,
go home, relax,
1411
01:11:31,080 --> 01:11:33,840
have a nice glass of wine
with my wife, enjoy some downtime,
1412
01:11:33,840 --> 01:11:35,680
and then, yeah,
get straight back into it.
1413
01:11:38,440 --> 01:11:41,240
NARRATOR: This week
on MasterChef Australia...
1414
01:11:43,040 --> 01:11:44,760
..they're on the brink...
1415
01:11:46,160 --> 01:11:47,640
..of being...
1416
01:11:47,640 --> 01:11:50,520
..top 10.
1417
01:11:50,520 --> 01:11:53,440
THEO: It's D-day.
1418
01:11:53,440 --> 01:11:55,320
RHIANNON: I want it so badly.
1419
01:11:55,320 --> 01:11:58,200
GRACE: I'm gonna absolutely
give it my best shot.
1420
01:11:58,200 --> 01:12:00,200
Now...
Maggie Beer!
1421
01:12:00,200 --> 01:12:02,240
..these legendary Aussies...
1422
01:12:02,240 --> 01:12:03,240
Hey!
1423
01:12:03,240 --> 01:12:04,240
DECLAN: Josh Niland
1424
01:12:04,240 --> 01:12:07,240
is the icon
of fish in Australia.
1425
01:12:07,240 --> 01:12:09,200
RHIANNON: Holy crap,
Curtis Stone.
1426
01:12:09,200 --> 01:12:11,280
I nearly wet myself.
(LAUGHS)
1427
01:12:11,280 --> 01:12:13,920
..lead them
one step closer
1428
01:12:13,920 --> 01:12:15,720
to the finish line.
1429
01:12:15,720 --> 01:12:17,480
ANDY: There's something
special in this food.
1430
01:12:17,480 --> 01:12:18,800
We're all digging it.
1431
01:12:23,600 --> 01:12:25,920
Captions by Red Bee Media
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