1 00:00:01,040 --> 00:00:04,880 NARRATOR: Previously on MasterChef Australia... 2 00:00:04,880 --> 00:00:06,520 (CONTESTANTS CHEER) 3 00:00:06,520 --> 00:00:10,160 ..with a global superstar in the house... 4 00:00:10,160 --> 00:00:13,040 It's so tender, this squid. You're gonna love cooking with it. 5 00:00:13,040 --> 00:00:17,400 ..this two-round elimination was no 'Squid Game'. 6 00:00:17,400 --> 00:00:19,240 CATH: There's nowhere to hide with this dish. 7 00:00:19,240 --> 00:00:21,080 Oh, bloody hell! 8 00:00:21,080 --> 00:00:25,800 I'm gonna play my pin. Yeah. (CONTESTANTS EXCLAIM) 9 00:00:25,800 --> 00:00:27,400 Yeah. CATH: Declan! 10 00:00:27,400 --> 00:00:31,120 They levelled up with exquisite dishes... 11 00:00:31,120 --> 00:00:33,440 ANDY: That's an absolute cracker peaking with flavour. 12 00:00:33,440 --> 00:00:36,000 It's just simple perfection. Well done. 13 00:00:36,000 --> 00:00:41,080 ..but it was Phil who said farewell to the MasterChef kitchen. 14 00:00:41,080 --> 00:00:43,080 PHIL: Not only as a cook, but as a person, 15 00:00:43,080 --> 00:00:44,600 I've just changed and grown so much 16 00:00:44,600 --> 00:00:46,320 and I've loved every single minute of it. 17 00:00:46,320 --> 00:00:47,920 (CONTESTANTS CHEER) 18 00:00:47,920 --> 00:00:51,760 Tonight, an exceptional mystery box 19 00:00:51,760 --> 00:00:57,360 reels them in hook, line and sinker. 20 00:00:57,360 --> 00:00:58,960 THEO: That's what this kitchen is all about. 21 00:00:58,960 --> 00:01:00,960 You need to push yourself, so let's go. 22 00:01:05,320 --> 00:01:08,960 (BRIGHT MUSIC) 23 00:01:13,760 --> 00:01:17,600 GRACE: I wonder what surprise is gonna be behind those doors. 24 00:01:17,600 --> 00:01:19,320 (INDISTINCT CONVERSATIONS) 25 00:01:19,320 --> 00:01:21,440 DECLAN: New day, new opportunity. 26 00:01:21,440 --> 00:01:23,080 Let's get it. 27 00:01:23,080 --> 00:01:26,200 (CONTESTANTS EXCLAIM) 28 00:01:26,200 --> 00:01:27,800 (JUDGES APPLAUD) 29 00:01:27,800 --> 00:01:30,880 Yes, it's Monday Mystery Box day. Come on. 30 00:01:30,880 --> 00:01:32,160 WOMAN: OK. 31 00:01:32,160 --> 00:01:34,240 RHIANNON: I actually like mystery boxes. 32 00:01:34,240 --> 00:01:37,240 I feel like I go in there relaxed and I can get creative. 33 00:01:37,240 --> 00:01:38,680 I can get weird. 34 00:01:40,480 --> 00:01:42,160 Well, we've got some good news 35 00:01:42,160 --> 00:01:44,840 and it might not feel like it just yet, 36 00:01:44,840 --> 00:01:47,760 but you are halfway through this competition. 37 00:01:47,760 --> 00:01:49,280 (CONTESTANTS CHEER) Yeah! 38 00:01:52,920 --> 00:01:54,760 Every single night this week, 39 00:01:54,760 --> 00:01:59,920 we'll be joined by some of the most legendary and iconic figures 40 00:01:59,920 --> 00:02:01,320 in the industry... 41 00:02:01,320 --> 00:02:02,440 (CONTESTANTS MURMUR) Oh, my goodness. 42 00:02:02,440 --> 00:02:06,480 ..starting with the chef that set this very mystery box. 43 00:02:06,480 --> 00:02:07,880 He has cooked all over the world 44 00:02:07,880 --> 00:02:12,560 before opening his first restaurant to great acclaim seven years ago. 45 00:02:12,560 --> 00:02:15,720 He's won every award under the sun 46 00:02:15,720 --> 00:02:17,920 and was the only Australian to make 47 00:02:17,920 --> 00:02:22,600 the Top 100 Best Chefs in the World list for 2022. 48 00:02:24,080 --> 00:02:26,760 He has changed the way that we think about fish 49 00:02:26,760 --> 00:02:30,560 and, in turn, the way we think about food. 50 00:02:30,560 --> 00:02:33,800 You gave it away. (ALL LAUGH) 51 00:02:33,800 --> 00:02:38,200 Please welcome from Saint Peter and Charcoal Fish in Sydney, 52 00:02:38,200 --> 00:02:40,040 Josh Niland! 53 00:02:40,040 --> 00:02:42,240 (CONTESTANTS CHEER AND APPLAUD) 54 00:02:45,040 --> 00:02:48,480 (CONTESTANTS CHEER AND WHISTLE) 55 00:02:48,480 --> 00:02:50,960 (LAUGHS) Wow! Josh Niland! 56 00:02:50,960 --> 00:02:53,600 He's the icon of fish in Australia 57 00:02:53,600 --> 00:02:57,040 and has just been someone who I've followed for many years 58 00:02:57,040 --> 00:02:58,760 and practised a lot of his methods. 59 00:02:58,760 --> 00:03:01,720 He's definitely a huge inspiration for me. 60 00:03:01,720 --> 00:03:03,800 WOMAN: Oh, my goodness. 61 00:03:03,800 --> 00:03:06,520 Josh, welcome back to the MasterChef kitchen. How are you, mate? 62 00:03:06,520 --> 00:03:08,520 Good to be home. (ALL LAUGH) 63 00:03:08,520 --> 00:03:10,240 What have you been up to, mate? 64 00:03:10,240 --> 00:03:13,840 The team at Saint Peter just got two hats, which is exciting. 65 00:03:13,840 --> 00:03:16,600 Mate, congratulations. Just, like, come on. 66 00:03:20,920 --> 00:03:24,120 Petermen is a new restaurant Julie and I have undertaken 67 00:03:24,120 --> 00:03:26,520 and then the third book coming out end of the year, 68 00:03:26,520 --> 00:03:29,000 'Fish Butchery', so trying to encourage people 69 00:03:29,000 --> 00:03:30,920 to see more than just the fillets. 70 00:03:30,920 --> 00:03:33,800 As if you haven't got enough feathers in your cap. 71 00:03:33,800 --> 00:03:35,560 That's right. Alright. 72 00:03:35,560 --> 00:03:37,720 Josh, you're here for a particular reason. 73 00:03:37,720 --> 00:03:39,720 Let's not wait any longer. Let's get on with it. 74 00:03:39,720 --> 00:03:41,320 Yeah? Shall we get on with it? Good. 75 00:03:45,560 --> 00:03:48,720 So, probably no surprises at all what's under here. 76 00:03:49,920 --> 00:03:51,920 It's a beautiful John Dory. 77 00:03:51,920 --> 00:03:53,520 Oh! (GIGGLES) 78 00:03:53,520 --> 00:03:56,000 And I'm gonna show you how to break it down. 79 00:03:57,760 --> 00:03:59,800 CATH: Josh Niland is in the house today 80 00:03:59,800 --> 00:04:03,800 and he's about to give us the most amazing masterclass. 81 00:04:03,800 --> 00:04:06,280 I'm so excited. Here we go. 82 00:04:06,280 --> 00:04:07,960 So, we're starting with a whole product. 83 00:04:07,960 --> 00:04:10,520 The organs are intact, the gills are in place. 84 00:04:10,520 --> 00:04:14,720 The best way to do it is always to cut the gills behind the collars 85 00:04:14,720 --> 00:04:16,280 at the very top 86 00:04:16,280 --> 00:04:19,520 and then cut it off the back, off the spine, there. 87 00:04:19,520 --> 00:04:21,400 So, once that's done... 88 00:04:23,040 --> 00:04:27,280 ..the tip of the scissors go into the fish's bottom 89 00:04:27,280 --> 00:04:29,880 and don't go in too deep 90 00:04:29,880 --> 00:04:32,280 because the organs have the potential 91 00:04:32,280 --> 00:04:35,720 of carrying some kind of culinary opportunity. 92 00:04:37,080 --> 00:04:41,000 Separate the collar now away from the gill. 93 00:04:41,000 --> 00:04:46,080 And now everything comes out in one piece. 94 00:04:48,680 --> 00:04:50,120 And so... 95 00:04:51,240 --> 00:04:52,520 Wow! 96 00:04:52,520 --> 00:04:54,440 ..it's far less gnarly than just... 97 00:04:54,440 --> 00:04:57,400 You know, just cutting in and then sweeping out. 98 00:04:57,400 --> 00:05:00,360 And now you have visibility over what's inside. 99 00:05:00,360 --> 00:05:01,560 Oh, what?! 100 00:05:01,560 --> 00:05:03,000 This one here, this is the roe. 101 00:05:03,000 --> 00:05:06,320 Within this membrane carries millions of tiny eggs. 102 00:05:06,320 --> 00:05:07,920 Wow, that's amazing. 103 00:05:07,920 --> 00:05:11,120 These can be cut open. 104 00:05:12,120 --> 00:05:13,120 Wow. 105 00:05:13,120 --> 00:05:17,600 And it's just to push all of these many, many many eggs out. 106 00:05:17,600 --> 00:05:19,880 And now you've got individual fish eggs 107 00:05:19,880 --> 00:05:21,640 that can get stirred through a polenta, 108 00:05:21,640 --> 00:05:23,000 can go through scrambled eggs, 109 00:05:23,000 --> 00:05:24,800 can go through a great potato bake. 110 00:05:26,000 --> 00:05:27,680 Yeah. That's amazing. 111 00:05:27,680 --> 00:05:29,880 ANDY: You guys are gonna take a lot away from this, 112 00:05:29,880 --> 00:05:31,160 but even that just first step, 113 00:05:31,160 --> 00:05:33,520 I mean, we've all, you know, gutted a fish, 114 00:05:33,520 --> 00:05:34,960 but we've never done it like that. 115 00:05:34,960 --> 00:05:38,480 That is, like, such an easy technique to do 116 00:05:38,480 --> 00:05:42,480 and you're left with so many goodies to play with. 117 00:05:44,080 --> 00:05:46,960 RALPH: Seeing the way Josh interprets just a fish... 118 00:05:46,960 --> 00:05:49,920 Moving on to the bigger part of the fish. 119 00:05:49,920 --> 00:05:51,000 ..is spectacular. 120 00:05:51,000 --> 00:05:52,280 The head. 121 00:05:54,760 --> 00:05:58,520 He's done so much for food in terms of sustainability. 122 00:05:58,520 --> 00:06:00,480 You can actually use a fish eye 123 00:06:00,480 --> 00:06:02,560 for so many different applications, 124 00:06:02,560 --> 00:06:04,760 whether you're wanting to thicken sauces, 125 00:06:04,760 --> 00:06:07,520 whether you want to make ice cream. 126 00:06:07,520 --> 00:06:09,560 And the head, obviously. 127 00:06:10,560 --> 00:06:13,200 Full of wonderful meat and a great part. 128 00:06:14,440 --> 00:06:17,080 Connected to the head, the two collars, 129 00:06:17,080 --> 00:06:21,360 and with a little added finesse and intentionality, 130 00:06:21,360 --> 00:06:26,040 you can clean off this meat as you would a bit of a lamb cutlet. 131 00:06:26,040 --> 00:06:29,560 So, you've got a generous amount of meat on this side, 132 00:06:29,560 --> 00:06:32,200 a lovely little bit of meat on this side that's boneless 133 00:06:32,200 --> 00:06:35,840 and then a handle that's, you know, ready to go. 134 00:06:35,840 --> 00:06:39,640 So, now the tail. 135 00:06:39,640 --> 00:06:42,680 So, we can trim down the spine. 136 00:06:43,760 --> 00:06:44,840 First cut. 137 00:06:44,840 --> 00:06:47,720 This'd be classed as an old-fashioned cutlet or darne. 138 00:06:51,160 --> 00:06:53,560 You can see the seams of the muscle. 139 00:06:56,080 --> 00:06:58,640 One side has the bone present 140 00:06:58,640 --> 00:07:01,560 and then the other side is then held together by a seam of cartilage. 141 00:07:01,560 --> 00:07:05,520 That cartilage and gelatine carries all the flavour. 142 00:07:08,800 --> 00:07:11,000 Um, and this is the kind of vernacular 143 00:07:11,000 --> 00:07:13,800 that we need to generate to talk about fish more as meat. 144 00:07:16,520 --> 00:07:17,760 That one goes in. 145 00:07:18,920 --> 00:07:20,360 JOCK: Josh, question. Yes. 146 00:07:20,360 --> 00:07:23,520 The traditional way of fishmongery 147 00:07:23,520 --> 00:07:27,080 where you're just whipping off two fillets and then the head... 148 00:07:27,080 --> 00:07:28,080 Yep. 149 00:07:28,080 --> 00:07:31,360 ..the collars and the bones, they end up in waste, 150 00:07:31,360 --> 00:07:34,040 what is the monetary value at the end of that? 151 00:07:34,040 --> 00:07:36,520 Yeah, the best way I can explain that to you is 152 00:07:36,520 --> 00:07:38,840 when I got my first invoice, which was for the fish, 153 00:07:38,840 --> 00:07:40,720 it was $4,500, 154 00:07:40,720 --> 00:07:44,200 and $2,250 was going in the bin. 155 00:07:44,200 --> 00:07:46,680 Mm! Wow. 156 00:07:46,680 --> 00:07:49,840 The head has the same monetary value as the centre cut of a fillet 157 00:07:49,840 --> 00:07:51,960 and oftentimes exceeds the weight, 158 00:07:51,960 --> 00:07:54,520 and it's just for a lack of imagination, 159 00:07:54,520 --> 00:07:57,240 a lack of intentionality that the head goes in the bin. 160 00:07:57,240 --> 00:07:58,440 You're not only not wasting 161 00:07:58,440 --> 00:08:01,000 but you're creating way more value in this process. 162 00:08:01,000 --> 00:08:02,960 BRENT: So good. 163 00:08:02,960 --> 00:08:06,680 Then, next, the belly. Move against the ribs. 164 00:08:06,680 --> 00:08:09,760 Take the belly away from that. 165 00:08:09,760 --> 00:08:11,680 BRENT: I am loving it. 166 00:08:13,680 --> 00:08:18,080 Josh Niland's vision is just amazing when it comes to fish. 167 00:08:18,080 --> 00:08:22,680 The next move, we've taken off this wonderful chop. 168 00:08:22,680 --> 00:08:25,400 Wow. Right. 169 00:08:25,400 --> 00:08:28,520 Watching him do his magic, it's got the mind ticking - 170 00:08:28,520 --> 00:08:31,320 how can I impress Josh Niland 171 00:08:31,320 --> 00:08:34,520 and show him that I'm sort of trying to think the same way? 172 00:08:34,520 --> 00:08:36,720 And then this one here. 173 00:08:36,720 --> 00:08:40,440 So, this last section, which is kind of cool, 174 00:08:40,440 --> 00:08:44,280 the mid-loin chop reminds me so much of a rabbit saddle. 175 00:08:45,640 --> 00:08:47,640 Wow. Look at that. That's amazing. 176 00:08:47,640 --> 00:08:51,480 And then that is the last piece of our little John Dory puzzle. 177 00:08:51,480 --> 00:08:56,680 So, from head to tail, the John Dory breakdown starts with the head, 178 00:08:56,680 --> 00:08:59,600 the eye, the top-loin chop, 179 00:08:59,600 --> 00:09:03,680 the mid-loin chop and this one here, the collars. 180 00:09:03,680 --> 00:09:07,040 The next ones - belly, 181 00:09:07,040 --> 00:09:08,920 the two at the top here, 182 00:09:08,920 --> 00:09:11,520 the chop, the one almost like a rib eye. 183 00:09:11,520 --> 00:09:15,520 Following on from that rib is another type of cutlet 184 00:09:15,520 --> 00:09:16,600 and then the tail - 185 00:09:16,600 --> 00:09:19,680 one carrying the spine and then one carrying the cartilage - 186 00:09:19,680 --> 00:09:22,360 and then the tail for aesthetic good measure. 187 00:09:22,360 --> 00:09:24,120 (CONTESTANTS APPLAUD) 188 00:09:27,680 --> 00:09:29,760 Guys, how good was that, hey? 189 00:09:29,760 --> 00:09:31,680 Oh, my God! Amazing! 190 00:09:31,680 --> 00:09:32,960 WOMAN: That was incredible. CATH: Epic. 191 00:09:32,960 --> 00:09:35,280 Did you all pay close attention? Yeah. 192 00:09:35,280 --> 00:09:37,680 Good, because you've got to do that. 193 00:09:37,680 --> 00:09:39,120 You've got 10 minutes to do it. 194 00:09:40,600 --> 00:09:43,120 And your time starts now. 195 00:09:44,880 --> 00:09:46,840 No, I'm just joking. 196 00:09:46,840 --> 00:09:48,560 (CONTESTANTS LAUGH) 197 00:09:48,560 --> 00:09:51,760 Adi was, like... She was literally gonna run to the bench. 198 00:09:51,760 --> 00:09:53,000 I tell you what, though. 199 00:09:53,000 --> 00:09:54,560 You'll be thrilled to know 200 00:09:54,560 --> 00:09:57,440 that Josh has done all the hard work for you today. 201 00:09:57,440 --> 00:09:59,200 (CONTESTANTS EXCLAIM) 202 00:09:59,200 --> 00:10:03,600 What you see there is exactly what's under your mystery boxes. 203 00:10:03,600 --> 00:10:04,680 CATH: Oh, that's amazing. 204 00:10:05,960 --> 00:10:08,040 You're welcome. CONTESTANTS: Thank you. 205 00:10:08,040 --> 00:10:09,680 No traditional cuts. 206 00:10:09,680 --> 00:10:13,440 Every cut is true to Josh's unique style, 207 00:10:13,440 --> 00:10:16,240 and that's what today's challenge is all about. 208 00:10:16,240 --> 00:10:19,360 Josh, what do you want to see from these guys today? 209 00:10:19,360 --> 00:10:20,760 Diversity of methods. 210 00:10:20,760 --> 00:10:23,440 Don't be limited to what history tells us 211 00:10:23,440 --> 00:10:25,240 we need to put with a fish. 212 00:10:25,240 --> 00:10:27,760 Just open your mind a little bit more. 213 00:10:27,760 --> 00:10:29,200 I like it. Righto. 214 00:10:29,200 --> 00:10:31,280 You've got a total of 75 minutes 215 00:10:31,280 --> 00:10:36,040 to bring us an absolutely delicious dish using Josh's John Dory. 216 00:10:36,040 --> 00:10:37,920 The three least impressive dishes 217 00:10:37,920 --> 00:10:42,040 will land their makers straight into tomorrow's Pressure Test, 218 00:10:42,040 --> 00:10:43,800 where someone will go home. 219 00:10:43,800 --> 00:10:47,360 Josh, you did all the hard work. Did you want to get 'em started? 220 00:10:47,360 --> 00:10:52,000 Absolutely. Alright, guys, your 75 minutes starts now. 221 00:10:52,000 --> 00:10:54,760 (VIBRANT MUSIC) 222 00:10:54,760 --> 00:10:56,400 CATH: Oh, have fun, guys. 223 00:10:59,960 --> 00:11:01,080 Wow. 224 00:11:02,160 --> 00:11:04,320 GRACE: Course, Rhi. Straight to the chilli. Love it. 225 00:11:04,320 --> 00:11:06,200 Straight to the chilli, mate. You got it. 226 00:11:10,440 --> 00:11:11,840 (WHISPERS) There we go. 227 00:11:11,840 --> 00:11:15,440 That demonstration that Josh just did, it really blew my mind. 228 00:11:15,440 --> 00:11:19,120 Oh, my goodness. Josh Niland's in the house. It's very exciting. 229 00:11:19,120 --> 00:11:22,320 Just want to get into it straightaway. 230 00:11:24,240 --> 00:11:26,720 Josh has inspired me to use the fish head and the cutlets. 231 00:11:26,720 --> 00:11:29,120 Never used the fish head in my life, but you know what? 232 00:11:29,120 --> 00:11:32,840 Why not live on the edge and get it out there while he's here, you know? 233 00:11:32,840 --> 00:11:36,640 Oh, my goodness, I cannot believe we are so close to top 10. 234 00:11:36,640 --> 00:11:38,120 I want it so badly, 235 00:11:38,120 --> 00:11:41,600 so I need to make sure that I do a cracker of a dish today. 236 00:11:41,600 --> 00:11:44,840 So, the dish is hibachi-grilled fish head and cutlets, 237 00:11:44,840 --> 00:11:47,840 nam jim dressing with a green apple salad. 238 00:11:47,840 --> 00:11:50,280 Thai-inspired flavours. That's me. 239 00:11:50,280 --> 00:11:51,800 That's what I absolutely love. 240 00:11:51,800 --> 00:11:53,600 Hopefully it will be delicious. 241 00:11:53,600 --> 00:11:55,120 Oh, God, I'm hot already. 242 00:11:55,120 --> 00:11:56,840 This is very, very exciting. 243 00:11:56,840 --> 00:11:58,920 It's always a good day when you're in the kitchen. 244 00:11:58,920 --> 00:12:00,000 Aww, thanks. 245 00:12:00,000 --> 00:12:02,400 Andy, what would you cook if you were in this competition today? 246 00:12:02,400 --> 00:12:03,800 I would be maybe rolling the belly 247 00:12:03,800 --> 00:12:05,440 like you would a lamb belly or something. 248 00:12:05,440 --> 00:12:06,680 Yep. 249 00:12:06,680 --> 00:12:08,680 I look at that fish head and I'm thinking of 250 00:12:08,680 --> 00:12:10,680 all of the different broths and all sorts of things 251 00:12:10,680 --> 00:12:12,400 that I could make with that alone 252 00:12:12,400 --> 00:12:16,000 and really make the most of the gelatinous qualities. 253 00:12:16,000 --> 00:12:17,600 Yeah, do a beautiful broth with the head 254 00:12:17,600 --> 00:12:20,360 and then skewer the belly up and then set it over the top. 255 00:12:20,360 --> 00:12:21,480 Yeah. Come on. 256 00:12:21,480 --> 00:12:23,960 Like, I mean, there's so much fun to be had. 257 00:12:27,640 --> 00:12:29,560 ANTONIO: I'm really excited about this. 258 00:12:29,560 --> 00:12:32,160 I'm just inspired and I want to bring it home, thinking about home, 259 00:12:32,160 --> 00:12:33,160 so, yeah. 260 00:12:33,160 --> 00:12:36,760 My dish today is John Dory al asado negro, 261 00:12:36,760 --> 00:12:38,360 which translates to 'dark roast' - 262 00:12:38,360 --> 00:12:40,160 sort of like a Sunday roast back home - 263 00:12:40,160 --> 00:12:42,600 and I'm gonna be serving it with cauliflower puree 264 00:12:42,600 --> 00:12:44,160 and savoury plantain chips. 265 00:12:44,160 --> 00:12:47,000 So, this dish is traditionally done with beef. 266 00:12:47,000 --> 00:12:48,880 I've never done it with fish, 267 00:12:48,880 --> 00:12:51,640 but we need to think outside the box. 268 00:12:51,640 --> 00:12:55,960 I want to bring the flavours of Venezuela into the dish. 269 00:12:55,960 --> 00:12:58,440 Antonio. Hey, hey. How's it going, guys? 270 00:12:58,440 --> 00:13:00,480 Mate, there is a lot going on here. Yeah. 271 00:13:00,480 --> 00:13:02,280 Interesting ingredients. What have you got for us? 272 00:13:02,280 --> 00:13:03,680 So, it's a traditional dish from Venezuela. 273 00:13:03,680 --> 00:13:05,240 It's called asado negro, or dark roast. 274 00:13:05,240 --> 00:13:09,600 I'm gonna use the piece of the fish that you kind of spoke about, 275 00:13:09,600 --> 00:13:10,920 um, the rabbit. 276 00:13:10,920 --> 00:13:12,800 I think it would marry well. Cool. 277 00:13:12,800 --> 00:13:15,200 The whole idea is to make a caramel with the cane sugar 278 00:13:15,200 --> 00:13:19,040 and kind of work that into the cut. 279 00:13:19,040 --> 00:13:20,320 Very interesting. Yeah. 280 00:13:20,320 --> 00:13:21,800 Very, very interesting. It's out there. Yeah. 281 00:13:21,800 --> 00:13:23,960 Good stuff. Good luck. Thank you so much, guys. 282 00:13:23,960 --> 00:13:27,400 This is basically what my mum cooks for me every time I visit her. 283 00:13:27,400 --> 00:13:30,880 So every time I eat this, it's my mum saying, "Welcome home." 284 00:13:30,880 --> 00:13:32,200 I'm really excited to bring this. 285 00:13:32,200 --> 00:13:33,920 I think it's gonna be a different take 286 00:13:33,920 --> 00:13:35,920 and it's gonna be a really good day. 287 00:13:35,920 --> 00:13:38,160 (SUSPENSEFUL MUSIC) 288 00:13:38,160 --> 00:13:40,080 Josh Niland's here, so you wanna be creative. 289 00:13:40,080 --> 00:13:42,280 Like, you know, you walk into the Fish Butchery 290 00:13:42,280 --> 00:13:44,040 and there's, like, sausages and bacon 291 00:13:44,040 --> 00:13:47,120 and there's all these things that he's come up with. 292 00:13:47,120 --> 00:13:49,920 My dish is a dagwood dory, 293 00:13:49,920 --> 00:13:54,160 so basically a dagwood dog but the fish version. 294 00:13:54,160 --> 00:13:57,200 A dagwood dog is a deep-fried sausage on a stick. 295 00:13:57,200 --> 00:13:58,560 I love dagwood dogs. 296 00:13:58,560 --> 00:14:03,240 It reminds me of being a kid, when life was fun. (LAUGHS) 297 00:14:03,240 --> 00:14:06,800 I'm gonna use the belly with the cheeks, the wings. 298 00:14:06,800 --> 00:14:10,560 They're such amazing-tasting bits of the fish. 299 00:14:10,560 --> 00:14:13,560 I just think it's great because you can take all the parts of the fish 300 00:14:13,560 --> 00:14:14,960 that no-one really wants 301 00:14:14,960 --> 00:14:17,320 and make this beautiful sausage. 302 00:14:17,320 --> 00:14:19,000 Hopefully it pays off with creativity. 303 00:14:19,000 --> 00:14:21,800 We're asking you to dive into the challenge. 304 00:14:21,800 --> 00:14:24,000 You have 60 minutes to go! 305 00:14:24,000 --> 00:14:26,440 CATH: Oh, my goodness! 60 minutes already? 306 00:14:26,440 --> 00:14:27,960 I see what you did there. 307 00:14:31,640 --> 00:14:33,320 ADI: Didn't mean to butcher that. 308 00:14:35,320 --> 00:14:37,640 CATH: That's the piece I want. 309 00:14:38,960 --> 00:14:42,560 The pressure seems to be on me hugely today, 310 00:14:42,560 --> 00:14:43,840 being the fish guy... 311 00:14:43,840 --> 00:14:45,280 Wow, beautiful. 312 00:14:45,280 --> 00:14:47,800 ..especially because yesterday I was a bit overwhelmed 313 00:14:47,800 --> 00:14:49,880 by Rick Stein coming in the kitchen... 314 00:14:51,360 --> 00:14:52,960 ..and I had to use my pin. 315 00:14:52,960 --> 00:14:54,960 MAN: Happy? No. 316 00:14:54,960 --> 00:14:56,840 I'm gonna play my pin, so... 317 00:14:56,840 --> 00:14:57,960 (CONTESTANTS GASP) 318 00:14:57,960 --> 00:14:59,960 I don't want to serve something I'm not happy with, 319 00:14:59,960 --> 00:15:01,880 and I'm definitely not happy with this. 320 00:15:01,880 --> 00:15:04,120 Today, I feel like the pressure's on me again. 321 00:15:04,120 --> 00:15:06,320 Having Josh Niland in the kitchen, 322 00:15:06,320 --> 00:15:09,680 I never thought the day would come where I'd have the opportunity 323 00:15:09,680 --> 00:15:12,640 to cook for such an inspiration of mine. 324 00:15:12,640 --> 00:15:15,000 Now, do we think Declan, because he's naturally fish guy, 325 00:15:15,000 --> 00:15:19,240 like, is he gonna bottle it today because, you know, you're here, 326 00:15:19,240 --> 00:15:20,640 or is he gonna shine? 327 00:15:20,640 --> 00:15:21,640 Well, it's an interesting one 328 00:15:21,640 --> 00:15:23,280 because if you look off yesterday's results, 329 00:15:23,280 --> 00:15:24,920 he was rattled when Rick came in... 330 00:15:24,920 --> 00:15:25,920 Yeah. 331 00:15:25,920 --> 00:15:28,720 ..you know, 'cause he said that he wanted to cook for Rick and you, 332 00:15:28,720 --> 00:15:31,600 and I think the pressure that he put on his own shoulders to succeed 333 00:15:31,600 --> 00:15:33,160 really got the better of him yesterday. 334 00:15:33,160 --> 00:15:35,720 I just don't want to rush and get caught up. 335 00:15:35,720 --> 00:15:39,080 I'm just so stoked that Josh is here and I get to cook something for him. 336 00:15:39,080 --> 00:15:41,400 Declan. Jock, how are you? 337 00:15:41,400 --> 00:15:42,680 I'm good. 338 00:15:42,680 --> 00:15:46,840 Yesterday, it seems like you kind of lost it when you seen Rick. 339 00:15:46,840 --> 00:15:47,960 Yeah. 340 00:15:47,960 --> 00:15:50,360 I don't want it to be a repeat of yesterday, you know? 341 00:15:50,360 --> 00:15:52,960 Not at all. I really wanted to cook something nice and flavoursome. 342 00:15:52,960 --> 00:15:54,800 So, the dish is what? Tell me. 343 00:15:54,800 --> 00:15:59,400 So, I've got poached John Dory chop with my blackberry sauce, 344 00:15:59,400 --> 00:16:00,400 and then, um... 345 00:16:00,400 --> 00:16:02,080 Blackberry sauce? Yeah. 346 00:16:03,800 --> 00:16:04,920 What's the thinking? 347 00:16:04,920 --> 00:16:07,840 I just thought, um, like, a poached piece of fish 348 00:16:07,840 --> 00:16:10,200 with, um, my vegetables around it 349 00:16:10,200 --> 00:16:12,640 and then blackberry sauce to go over the fish. 350 00:16:14,680 --> 00:16:16,680 Um... 351 00:16:17,800 --> 00:16:21,200 I hope whatever it is you're thinking is crystal clear. 352 00:16:21,200 --> 00:16:22,800 I'm struggling to get it. 353 00:16:38,080 --> 00:16:39,840 Blackberry sauce? Yeah. 354 00:16:39,840 --> 00:16:42,520 I'm struggling to get it. 355 00:16:45,840 --> 00:16:47,680 I hope these flavours work for you guys. 356 00:16:47,680 --> 00:16:49,480 So do I. I hope they work for me. 357 00:16:49,480 --> 00:16:50,680 Mate, because if it's bottom three, 358 00:16:50,680 --> 00:16:52,280 you're gonna find yourself in the Pressure Test 359 00:16:52,280 --> 00:16:54,480 and you've got a one-in-three chance of going home. 360 00:16:54,480 --> 00:16:56,120 Alright, thank you, Jock. 361 00:16:56,120 --> 00:16:58,840 I've taken a bit of a risk with the blackberry sauce. 362 00:16:58,840 --> 00:17:01,960 It's not your typical thing you'd pair with fish, 363 00:17:01,960 --> 00:17:05,440 but Josh Niland does weird and wonderful things with fish, 364 00:17:05,440 --> 00:17:07,240 and that's what I want to do today. 365 00:17:07,240 --> 00:17:10,200 I personally think this blackberry reduction sauce 366 00:17:10,200 --> 00:17:12,560 will go beautiful with a poached piece of John Dory. 367 00:17:15,040 --> 00:17:16,520 Josh Niland is in the house 368 00:17:16,520 --> 00:17:19,440 and if there's anyone in probably the world who can inspire you 369 00:17:19,440 --> 00:17:22,640 to do weird and wonderful things with fish, it's him. 370 00:17:22,640 --> 00:17:25,320 Today, I'm gonna do a little Indian-style canape 371 00:17:25,320 --> 00:17:26,920 of a little rice cake 372 00:17:26,920 --> 00:17:30,480 with the cheeks from Josh's head of the John Dory. 373 00:17:30,480 --> 00:17:31,920 Adi. Hi, guys. 374 00:17:31,920 --> 00:17:34,120 Um, it's kinda coming together. What have you got for Josh? 375 00:17:34,120 --> 00:17:37,200 I was gonna do, like, a little appetiser with some Indian flavours, 376 00:17:37,200 --> 00:17:40,840 um, a rice sort of patty on the bottom, 377 00:17:40,840 --> 00:17:42,320 rice cake on the bottom, crispy. 378 00:17:42,320 --> 00:17:43,320 Yep. 379 00:17:43,320 --> 00:17:45,800 I'll top it with a cheek that I'll do. 380 00:17:45,800 --> 00:17:48,440 And all we're gonna see is that? 381 00:17:48,440 --> 00:17:50,360 Mm, that's what I'm worried about. 382 00:17:51,520 --> 00:17:52,560 What are you... 383 00:17:52,560 --> 00:17:55,240 That's all we're going to see, is these cheeks, for the dish? 384 00:17:55,240 --> 00:17:56,840 Yeah. That's the only part of the fish? 385 00:17:56,840 --> 00:17:58,040 Yep. 386 00:17:59,400 --> 00:18:00,480 Hoo. Man. 387 00:18:00,480 --> 00:18:03,040 I'm now really second-guessing my idea. 388 00:18:03,040 --> 00:18:07,040 Maybe that's not the best way of meeting the challenge today. 389 00:18:10,600 --> 00:18:12,720 Doesn't matter which cut you've chosen, 390 00:18:12,720 --> 00:18:14,560 you've only got 45 minutes to go. 391 00:18:16,040 --> 00:18:17,200 Goes so quick! 392 00:18:17,200 --> 00:18:18,400 (FOOD PROCESSOR WHIRRS) 393 00:18:20,320 --> 00:18:22,240 What the hell did I come in here for? 394 00:18:22,240 --> 00:18:25,120 MALISSA: I've got the little cutlet with the bone sticking out 395 00:18:25,120 --> 00:18:26,720 and I'm also gonna use the wings 396 00:18:26,720 --> 00:18:29,480 and I'm going to baste them in a curry sauce 397 00:18:29,480 --> 00:18:31,240 and then pop them on the hibachi. 398 00:18:31,240 --> 00:18:33,600 Whoo! Spicy. 399 00:18:33,600 --> 00:18:37,800 I am using the top cut of the fish to make a posh John Dory 400 00:18:37,800 --> 00:18:41,240 with a pea relish and some beurre blanc. 401 00:18:45,000 --> 00:18:47,680 I'm gonna keep it super simple today. 402 00:18:47,680 --> 00:18:49,200 I'm gonna deep-fry the collars 403 00:18:49,200 --> 00:18:54,000 and I'm gonna make just, like, really tangy, hot and sour sauce. 404 00:18:54,000 --> 00:18:56,480 This is one of my husband's favourites 405 00:18:56,480 --> 00:18:58,960 and it's a little bit hot for me... (LAUGHS) 406 00:18:58,960 --> 00:19:00,760 ..but I know that the judges love heat. 407 00:19:00,760 --> 00:19:02,920 (SPEAKS INDISTINCTLY) 408 00:19:02,920 --> 00:19:05,400 I'm really hoping that they like this one. 409 00:19:05,400 --> 00:19:07,920 Little bit more acid. Yeah? 410 00:19:07,920 --> 00:19:11,320 BRENT: So, I'm making a tamarind curry sauce. 411 00:19:11,320 --> 00:19:13,000 It's Sri Lankan-driven, 412 00:19:13,000 --> 00:19:15,560 so looks like just a dagwood dog with tomato sauce, 413 00:19:15,560 --> 00:19:18,480 but it's a dagwood dory with a curry sauce. 414 00:19:18,480 --> 00:19:22,480 My sauce - beautiful. It's bold, full of flavour. 415 00:19:22,480 --> 00:19:24,200 I'm just balancing it. 416 00:19:24,200 --> 00:19:25,720 And then it's gonna be about 417 00:19:25,720 --> 00:19:29,000 the assembly of the dagwood dory itself. 418 00:19:29,000 --> 00:19:35,600 Going into the sausage is the collar, the belly, the cheeks, 419 00:19:35,600 --> 00:19:37,920 with beautiful Sri Lankan aromats through it. 420 00:19:37,920 --> 00:19:39,640 Brent. G'day, guys. 421 00:19:39,640 --> 00:19:40,680 G'day. How are you? 422 00:19:40,680 --> 00:19:41,680 Good. 423 00:19:41,680 --> 00:19:43,880 Mate, I am so pumped to hear what you're gonna cook. 424 00:19:43,880 --> 00:19:45,640 I am making a dagwood dory. 425 00:19:45,640 --> 00:19:49,080 This is why I was excited. Yep. 426 00:19:49,080 --> 00:19:52,640 So, I'm just taking all the cuts that, you know, besides you, 427 00:19:52,640 --> 00:19:53,640 would be thrown away. 428 00:19:53,640 --> 00:19:56,120 Yep. All the fattiest parts I could find. 429 00:19:56,120 --> 00:19:58,120 This is exactly what you wanted to see, isn't it? 430 00:19:58,120 --> 00:19:59,120 This is great. 431 00:19:59,120 --> 00:20:00,120 You've intrigued the guy 432 00:20:00,120 --> 00:20:02,120 who's probably the most intriguing cook in Australia right now. 433 00:20:02,120 --> 00:20:03,640 And you're doing development for Fish Butchery. 434 00:20:03,640 --> 00:20:05,320 Exactly. I like it. The name is good. 435 00:20:05,320 --> 00:20:07,240 Make sure the product is just as good. 436 00:20:07,240 --> 00:20:08,360 Alright, thanks. 'Bye, Brent. 437 00:20:08,360 --> 00:20:13,120 I love the way Josh Niland is just striving for, you know, 438 00:20:13,120 --> 00:20:14,960 the new look on fish. 439 00:20:16,120 --> 00:20:18,280 Using it all, not much wastage. 440 00:20:18,280 --> 00:20:22,400 So, if I can nail this, I think it's gonna be a great dish. 441 00:20:26,720 --> 00:20:28,720 You good, Gracie? Yeah. 442 00:20:28,720 --> 00:20:30,800 For my Thai-inspired fish dish, 443 00:20:30,800 --> 00:20:33,600 I've got my fish head and cutlet in the fish sauce. 444 00:20:33,600 --> 00:20:35,400 It's literally just marinating 445 00:20:35,400 --> 00:20:38,040 and then I start on my nam jim dressing. 446 00:20:38,040 --> 00:20:40,040 I'm just getting all the herbs ready and everything. 447 00:20:40,040 --> 00:20:43,200 This is the sauce that's going to dress this beautiful fish, 448 00:20:43,200 --> 00:20:45,800 so I really need the balance to be spot on. 449 00:20:46,880 --> 00:20:48,680 ANTONIO: How are we going, Rhi? Yeah, good. You? 450 00:20:48,680 --> 00:20:50,000 Having fun yet? Yeah. 451 00:20:50,000 --> 00:20:52,800 I'm making John Dory al asado negro. 452 00:20:52,800 --> 00:20:55,080 I've decided to pick the mid-loin 453 00:20:55,080 --> 00:20:57,960 because Josh said it resembled a rabbit. 454 00:20:59,160 --> 00:21:04,640 This dish will have a very rich sauce with undertones of red wine, 455 00:21:04,640 --> 00:21:06,600 some of the sweetness from the palm sugar 456 00:21:06,600 --> 00:21:08,560 and a lot of charred veggies. 457 00:21:08,560 --> 00:21:11,000 The sauce should be smoky, really sweet and rich. 458 00:21:14,760 --> 00:21:16,600 (DRAMATIC MUSIC) 459 00:21:16,600 --> 00:21:17,880 Ooh, that's just gone off. 460 00:21:17,880 --> 00:21:19,800 Hey, Cath. Hey there! 461 00:21:19,800 --> 00:21:21,520 So, I was really interested, actually, 462 00:21:21,520 --> 00:21:23,040 when you mentioned rabbit. 463 00:21:23,040 --> 00:21:24,040 Yep. 464 00:21:24,040 --> 00:21:25,760 I'm going to do it with lentils... OK. 465 00:21:25,760 --> 00:21:27,480 ..with a red wine sauce. 466 00:21:27,480 --> 00:21:29,560 OK. Good luck, Cath. See ya. OK, thank you. Thanks. 467 00:21:29,560 --> 00:21:33,040 Come on. It's the finesse work that really gets me. 468 00:21:33,040 --> 00:21:34,760 Ralph. Ah, g'day. 469 00:21:34,760 --> 00:21:35,960 What have you got going on? 470 00:21:35,960 --> 00:21:38,960 You said, "Think of the fish as you would meat." You held up a chop. 471 00:21:38,960 --> 00:21:40,560 So, I'm trying to go a herb-crusted fish. 472 00:21:40,560 --> 00:21:42,480 I'm gonna make a crust for the lamb now. 473 00:21:42,480 --> 00:21:44,240 You just said, "Lamb." Sorry. 474 00:21:44,240 --> 00:21:46,560 There you go. You're there. You're there. 475 00:21:46,560 --> 00:21:48,760 RUE: Do you cook a lot of fish? 476 00:21:48,760 --> 00:21:51,280 Yeah, I do, but not this stuff. Oh, yeah. Same. (LAUGHS) 477 00:21:51,280 --> 00:21:52,280 Bit different. 478 00:21:52,280 --> 00:21:54,560 I love fish, but I'm nervous 479 00:21:54,560 --> 00:21:57,400 'cause Josh Niland's type of fish game is completely different, 480 00:21:57,400 --> 00:22:01,080 so I decide to go with something that I'm comfortable with. 481 00:22:01,080 --> 00:22:05,800 I am making bialy, which is, like, a little Jewish sort of bread 482 00:22:05,800 --> 00:22:07,800 that is topped normally with caramelised onions 483 00:22:07,800 --> 00:22:09,040 and a few other things, 484 00:22:09,040 --> 00:22:11,240 but I'm gonna top it with parts of the John Dory 485 00:22:11,240 --> 00:22:14,440 grinded into sort of a mince, in a way. 486 00:22:14,440 --> 00:22:16,600 Theo. Josh. Andy. 487 00:22:16,600 --> 00:22:19,600 Hey. Honestly, that demonstration... 488 00:22:19,600 --> 00:22:21,680 Oh, thanks. ..you've got a fan for life. 489 00:22:21,680 --> 00:22:23,600 I tell you what, it was just crazy. 490 00:22:23,600 --> 00:22:26,320 Started a little creepy and then ended even more creepy. I love it. 491 00:22:26,320 --> 00:22:28,760 (LAUGHS) It's what I'm all about. Creepy. 492 00:22:28,760 --> 00:22:30,960 Yeah, let's go. What's the creepy dish? 493 00:22:30,960 --> 00:22:35,080 So, it's a flatbread and I'm gonna use some of the head, 494 00:22:35,080 --> 00:22:37,280 the collars and pop that on top of the bread 495 00:22:37,280 --> 00:22:38,640 with the caramelised onions. 496 00:22:38,640 --> 00:22:41,360 Wow. Righto. Cool. And so how does that get cooked down? 497 00:22:41,360 --> 00:22:44,240 In the oven on top of the... On top of the bread. 498 00:22:46,960 --> 00:22:48,560 I'll put my hand up. 499 00:22:50,360 --> 00:22:55,280 John Dory being, yeah, a, you know, notoriously lean fish... 500 00:22:55,280 --> 00:22:57,920 It could end up super dry. 501 00:22:59,720 --> 00:23:01,320 You got a lot of thinking. Good luck. 502 00:23:01,320 --> 00:23:02,720 Cheers, mate. Cheers. 503 00:23:02,720 --> 00:23:05,240 The wheels are going in all different directions. 504 00:23:05,240 --> 00:23:07,160 I'm all over the place. 505 00:23:07,160 --> 00:23:10,040 What do I do? Do I just abandon the idea of bialy? 506 00:23:10,040 --> 00:23:11,680 Do I do something different? 507 00:23:11,680 --> 00:23:14,680 If I serve Josh Niland a dry John Dory, 508 00:23:14,680 --> 00:23:17,080 I'm straight in the Pressure Test tomorrow. 509 00:23:24,840 --> 00:23:28,800 John Dory being, yeah, a, you know, notoriously lean fish... 510 00:23:28,800 --> 00:23:31,800 It could end up super dry. 511 00:23:31,800 --> 00:23:33,720 You got a lot of thinking. Good luck. 512 00:23:33,720 --> 00:23:35,440 THEO: Cheers, mate. Cheers. 513 00:23:35,440 --> 00:23:38,480 I don't know what to do with my bialy. 514 00:23:38,480 --> 00:23:41,760 I got a bit confused at trying to just showcase the fish 515 00:23:41,760 --> 00:23:43,560 as much as I can, but in that process, 516 00:23:43,560 --> 00:23:45,400 I've sort of lost control a little bit. 517 00:23:45,400 --> 00:23:47,600 I have to rethink my idea, 518 00:23:47,600 --> 00:23:50,440 but I need to do it fast because time's running out. 519 00:23:50,440 --> 00:23:52,320 30 minutes to go. Let's go. 520 00:23:54,200 --> 00:23:57,040 30 minutes. OK. Let's do this. 521 00:23:57,040 --> 00:23:59,480 (DRAMATIC MUSIC) 522 00:23:59,480 --> 00:24:01,480 Where's my brain at? Why am I here? 523 00:24:01,480 --> 00:24:03,200 Oil! Jesus! 524 00:24:03,200 --> 00:24:06,880 I just tasted this dressing and it is not bad. 525 00:24:06,880 --> 00:24:09,720 Done my nam jim dressing for the fish. 526 00:24:09,720 --> 00:24:13,000 I'm just about to start on my rice and salad. 527 00:24:13,000 --> 00:24:16,640 I know I've got a lot of elements in my Thai-inspired dish, 528 00:24:16,640 --> 00:24:20,520 but as long as I leave enough time at the end to get that fish cooked, 529 00:24:20,520 --> 00:24:22,160 I should be OK. 530 00:24:22,160 --> 00:24:23,760 It doesn't need long to cook. 531 00:24:23,760 --> 00:24:25,360 I am feeling in a good place, yeah. 532 00:24:26,640 --> 00:24:27,640 Right. 533 00:24:27,640 --> 00:24:30,960 My original simple idea was to have an Indian-style canape 534 00:24:30,960 --> 00:24:34,880 of a little rice cake with some pan-fried fish cheeks, 535 00:24:34,880 --> 00:24:38,920 but the judges are worried that I'm not really meeting the brief 536 00:24:38,920 --> 00:24:40,280 with my dish today. 537 00:24:41,320 --> 00:24:42,640 I'm gonna use the roe. 538 00:24:42,640 --> 00:24:45,800 Ooh, all that roe! 539 00:24:45,800 --> 00:24:47,160 I've never cooked roe before, 540 00:24:47,160 --> 00:24:49,880 but I'm thinking I'll just saute it in the oil. 541 00:24:49,880 --> 00:24:53,080 It really likes to spit eggs at me. Oh! 542 00:24:53,080 --> 00:24:55,840 I hope that by using more of the John Dory, 543 00:24:55,840 --> 00:24:58,760 it's gonna be enough to avoid tomorrow's pressure test. 544 00:24:58,760 --> 00:25:00,360 DECLAN: How are you going, Adi? 545 00:25:00,360 --> 00:25:02,800 Oh, look, it's maybe coming together, Deccy. 546 00:25:02,800 --> 00:25:04,840 Alright. I mean, it's tasting nice. 547 00:25:04,840 --> 00:25:06,360 How are you? Good! 548 00:25:06,360 --> 00:25:08,320 Declan, meet Josh. G'day. 549 00:25:08,320 --> 00:25:10,120 Josh, how are you? G'day, Declan. How are you? 550 00:25:10,120 --> 00:25:12,160 Good. Nice to meet you. You too. 551 00:25:12,160 --> 00:25:14,520 Another moment ticked for you in the MasterChef kitchen? 552 00:25:14,520 --> 00:25:16,840 Absolutely, yeah, it's awesome. 553 00:25:16,840 --> 00:25:19,360 You're an inspiration to everyone in the fish industry. 554 00:25:19,360 --> 00:25:20,360 Thanks. 555 00:25:20,360 --> 00:25:23,600 OK, we got that out of the way, which is lovely. Let's go into the dish. 556 00:25:23,600 --> 00:25:25,320 Today, I wanted to branch out, 557 00:25:25,320 --> 00:25:29,640 and I think blackberry goes really nice with a poached fish 558 00:25:29,640 --> 00:25:31,880 if it's done right. 559 00:25:31,880 --> 00:25:34,840 So, is the blackberry the sauce? Yeah, correct. 560 00:25:34,840 --> 00:25:37,240 You're gonna have to really be at the top of your game. 561 00:25:37,240 --> 00:25:39,080 Yeah. I know you're pushing the boat out. 562 00:25:39,080 --> 00:25:42,200 Something this wild needs you to stay really on the money. 563 00:25:42,200 --> 00:25:43,840 Good luck, Declan. Thanks, gents. 564 00:25:45,080 --> 00:25:47,080 A lot's riding on this dish today. 565 00:25:47,080 --> 00:25:48,240 Alright. 566 00:25:48,240 --> 00:25:51,880 I don't want to be one of Josh Niland's bottom three dishes. 567 00:25:51,880 --> 00:25:55,480 I want a beautiful, sweet, delicate piece of John Dory 568 00:25:55,480 --> 00:25:57,480 sitting on the sauce which will have 569 00:25:57,480 --> 00:26:00,320 that sort of acidic, sweet, saltiness 570 00:26:00,320 --> 00:26:03,960 to counteract with that beautiful sweet piece of John Dory. 571 00:26:05,760 --> 00:26:06,760 Beautiful. 572 00:26:06,760 --> 00:26:09,520 BRENT: So, I went for a little creative one today. 573 00:26:09,520 --> 00:26:11,960 I decided to cook the dory dog. 574 00:26:11,960 --> 00:26:13,880 Looks like just a dagwood dog with tomato sauce, 575 00:26:13,880 --> 00:26:16,440 but it's a dagwood dory with curry sauce. 576 00:26:16,440 --> 00:26:18,440 Mate. Yes, Mel? 577 00:26:18,440 --> 00:26:20,840 What a genius idea. Yeah. 578 00:26:20,840 --> 00:26:22,400 You confident with where everything's at? 579 00:26:22,400 --> 00:26:25,440 Just about ready to put it all together, balance everything out. 580 00:26:25,440 --> 00:26:30,360 If you can nail this, you will be a hero and go down in history. 581 00:26:30,360 --> 00:26:35,200 If you fail, we won't be angry, just a little disappointed. 582 00:26:35,200 --> 00:26:39,520 So, just...just keep on this vibe. Yep. Thanks, Mel. Appreciate it. 583 00:26:39,520 --> 00:26:43,040 When the judges are excited about your idea, 584 00:26:43,040 --> 00:26:46,000 it puts a bit of pressure on 'cause now you've really gotta nail it. 585 00:26:46,000 --> 00:26:47,000 Look how strong I am! 586 00:26:48,120 --> 00:26:50,760 The batter, it's Josh Niland's batter mix. 587 00:26:50,760 --> 00:26:53,080 It's got a lot of beer and a lot of vodka. 588 00:26:53,080 --> 00:26:54,520 It's as good as it gets. 589 00:26:54,520 --> 00:26:56,800 I'm going for, like, you know, that beautiful flaky battered fish 590 00:26:56,800 --> 00:26:59,040 that you'd buy at the fish and chip shop. 591 00:26:59,040 --> 00:27:00,840 (DRAMATIC MUSIC) 592 00:27:00,840 --> 00:27:02,160 Oh! 593 00:27:05,280 --> 00:27:07,000 Try it. Oh. 594 00:27:07,000 --> 00:27:09,520 Oh! Is that plantation? Yeah, plantains. 595 00:27:09,520 --> 00:27:10,520 Oh! Yeah! 596 00:27:11,840 --> 00:27:14,760 My asado negro, it's going good. 597 00:27:14,760 --> 00:27:17,120 I'm working on a sugar caramel 598 00:27:17,120 --> 00:27:19,720 where I'm going to smother the fish in it. 599 00:27:20,800 --> 00:27:24,480 I want to spend the time in cooking the mid-loin fish right. 600 00:27:24,480 --> 00:27:29,120 What I want to do is sear the edges of the fish in the caramel sauce 601 00:27:29,120 --> 00:27:30,840 and get it really, really crispy. 602 00:27:30,840 --> 00:27:34,240 The whole thing about today was thinking outside the box, right, 603 00:27:34,240 --> 00:27:36,000 so I think I did that. 604 00:27:36,000 --> 00:27:38,040 I'm just hoping the judges like it. 605 00:27:39,200 --> 00:27:41,160 Guys, some exciting ideas out there, 606 00:27:41,160 --> 00:27:43,360 but let's hope you can get them all on the plate. 607 00:27:43,360 --> 00:27:46,000 15 minutes to go. ANDY: Here we go! 608 00:27:46,000 --> 00:27:48,880 (DRAMATIC MUSIC) 609 00:27:50,080 --> 00:27:52,160 (TIMER BEEPS) 610 00:27:53,880 --> 00:27:56,360 I've got a few cuts of the fish on the hibachi. 611 00:27:56,360 --> 00:28:00,040 It's a technique I've never done before, so I am a little bit nervous. 612 00:28:00,040 --> 00:28:01,760 (SIGHS) 613 00:28:01,760 --> 00:28:05,240 So, I'm finishing off a hot and sour sauce now 614 00:28:05,240 --> 00:28:07,280 and then it's gonna be all about that fish. 615 00:28:07,280 --> 00:28:08,400 Grace. Hello! 616 00:28:08,400 --> 00:28:10,000 How are you? Hi, Josh. How are you? 617 00:28:10,000 --> 00:28:11,000 What's happening? 618 00:28:11,000 --> 00:28:13,920 I'm gonna deep-fry the two collars and the cutlets as well. 619 00:28:13,920 --> 00:28:17,920 I'll dredge the fish in, like, a nice cornflour, zesty mix. 620 00:28:17,920 --> 00:28:20,400 It's simple, which I think is smart today. 621 00:28:20,400 --> 00:28:22,840 It's just gotta be done faultlessly. 622 00:28:22,840 --> 00:28:23,880 Thank you so much. Ta. 623 00:28:23,880 --> 00:28:25,920 There's not gonna be much room for error today. 624 00:28:25,920 --> 00:28:28,600 It's a tricky day. I don't wanna be in the next Pressure Test. 625 00:28:28,600 --> 00:28:31,040 The last one was hard enough, so... (LAUGHS) 626 00:28:32,360 --> 00:28:34,280 OK, what are we worried about? 627 00:28:34,280 --> 00:28:36,120 Adi. She's taken the cheeks out. 628 00:28:36,120 --> 00:28:38,880 She's gonna serve it on a rice cake. Two little things. 629 00:28:38,880 --> 00:28:40,920 There's not enough going on. There's not enough going on. 630 00:28:40,920 --> 00:28:43,120 Just trying to dry off some fish skins in the oven. 631 00:28:43,120 --> 00:28:45,560 Maybe I could crumble them on top of my one-bite appetiser. 632 00:28:45,560 --> 00:28:47,400 We've got a blackberry sauce out there. 633 00:28:47,400 --> 00:28:48,720 Declan. Yeah. 634 00:28:48,720 --> 00:28:50,040 This'll be good. 635 00:28:50,040 --> 00:28:52,360 Worried that he's really trying so hard to impress 636 00:28:52,360 --> 00:28:54,040 that he may fall short of the mark 637 00:28:54,040 --> 00:28:55,840 and it may land him in the bottom three. 638 00:28:55,840 --> 00:28:58,640 It's interesting and unique, but I like it, 639 00:28:58,640 --> 00:29:02,320 and sort of interesting and unique is Josh Niland. 640 00:29:02,320 --> 00:29:05,520 Theo, he's got a flatbread, which we know he can nail, 641 00:29:05,520 --> 00:29:08,600 but then he wants to mince up the fish and then bake it. 642 00:29:08,600 --> 00:29:10,560 We're worried about it being quite dry. 643 00:29:10,560 --> 00:29:13,120 I think I'm gonna change the way I'm gonna cook it 644 00:29:13,120 --> 00:29:14,640 so that it doesn't dry out. 645 00:29:14,640 --> 00:29:17,560 I'm gonna fill the dough with the John Dory. 646 00:29:17,560 --> 00:29:21,360 I think I'm gonna just pan-fry it instead of baking it in the oven. 647 00:29:21,360 --> 00:29:23,760 If I can pull it off, I think it's gonna be OK, 648 00:29:23,760 --> 00:29:28,400 but making a new dish in less than 15 minutes to go is pushing it. 649 00:29:28,400 --> 00:29:29,960 Sink or swim, hey? 650 00:29:29,960 --> 00:29:32,320 RHIANNON: Probably get my hibachi. 651 00:29:32,320 --> 00:29:35,000 Whoo! That's hot! 652 00:29:35,000 --> 00:29:38,000 My Thai-inspired fish dish is coming together really well, 653 00:29:38,000 --> 00:29:39,200 so I'm feeling confident. 654 00:29:39,200 --> 00:29:40,920 Rhiannon, what's left to do? 655 00:29:40,920 --> 00:29:45,680 OK, so, I'm gonna quickly, um, put some lemongrass in my little salad... 656 00:29:45,680 --> 00:29:46,680 Yeah. 657 00:29:46,680 --> 00:29:48,360 ..and then the apples just in lime juice. 658 00:29:48,360 --> 00:29:50,160 That'll all go together at the end. 659 00:29:51,320 --> 00:29:53,640 You need to remember that this is a fish challenge, 660 00:29:53,640 --> 00:29:55,000 it's a Josh Niland challenge. 661 00:29:55,000 --> 00:29:59,280 Yep. The fish must be perfect. 662 00:29:59,280 --> 00:30:03,040 I was too busy focusing on everything else... 663 00:30:04,640 --> 00:30:07,240 ..and now we're at eight minutes to go 664 00:30:07,240 --> 00:30:09,640 and I'm only just getting this fish on. 665 00:30:09,640 --> 00:30:12,400 I don't know if this is gonna cook. 666 00:30:12,400 --> 00:30:15,160 If I can't do this fish any justice, 667 00:30:15,160 --> 00:30:16,720 I'm in bottom three for sure. 668 00:30:16,720 --> 00:30:18,320 (GROANS) 669 00:30:18,320 --> 00:30:20,440 GRACE: You right, Rhi? Oh, it's just stuck. 670 00:30:20,440 --> 00:30:22,120 Come on, just breathe. 671 00:30:22,120 --> 00:30:25,080 (DRAMATIC MUSIC) 672 00:30:39,520 --> 00:30:42,040 I enjoyed this whole cook. 673 00:30:42,040 --> 00:30:43,920 (GROANS) Bloody hell. 674 00:30:43,920 --> 00:30:46,440 And now I've lost all control. 675 00:30:48,120 --> 00:30:51,320 This fish has to be on the plate. It is the main element. 676 00:30:51,320 --> 00:30:54,360 Just left it too late. Like, far out! 677 00:30:56,120 --> 00:30:57,360 Four minutes. Come on! 678 00:30:57,360 --> 00:31:00,120 (DRAMATIC MUSIC) 679 00:31:05,440 --> 00:31:06,680 I was very confused, 680 00:31:06,680 --> 00:31:10,040 but I feel like everything's sort of clicked into place. 681 00:31:10,040 --> 00:31:12,000 I've changed my idea. 682 00:31:12,000 --> 00:31:14,720 I'm now cooking the fish inside this flatbread, 683 00:31:14,720 --> 00:31:16,760 but there's not long to go, 684 00:31:16,760 --> 00:31:19,760 so I need to leave it in the pan for as long as I can 685 00:31:19,760 --> 00:31:21,920 to make sure it's cooked all the way through. 686 00:31:24,000 --> 00:31:27,320 ANTONIO: I think I've captured the flavours from the asado negro. 687 00:31:27,320 --> 00:31:31,040 You have a lot of bitterness there and then sweetness of the wine, 688 00:31:31,040 --> 00:31:33,400 which is normally flavours associated with the fish. 689 00:31:33,400 --> 00:31:35,960 I would be so happy to show this to my mum. 690 00:31:35,960 --> 00:31:39,520 When she comes to visit, this could be my 'Welcome home, Mum' dish. 691 00:31:42,680 --> 00:31:45,160 So, to assemble this canape, I've got a rice cake 692 00:31:45,160 --> 00:31:47,480 and I cover it with this mangosteen paste. 693 00:31:47,480 --> 00:31:49,680 I then put a piece of fish on 694 00:31:49,680 --> 00:31:52,080 and I top it with a little bit of flavoured fish roe 695 00:31:52,080 --> 00:31:53,680 and the crispy skins. 696 00:31:53,680 --> 00:31:56,480 I think I've been inventive with the way that I used the fish, 697 00:31:56,480 --> 00:31:58,720 so I just hope that I've hit the brief. 698 00:32:00,440 --> 00:32:04,680 I'm after, you know, the dagwood dog, the sauce squeezed over it. 699 00:32:04,680 --> 00:32:08,160 I'm hoping that it's just a sort of a textural explosion 700 00:32:08,160 --> 00:32:10,600 with the strong sauce and the beautiful meat, 701 00:32:10,600 --> 00:32:14,680 the crunchy batter and it sort of all just works well together. 702 00:32:14,680 --> 00:32:18,360 I hate to do this to some of you, but 60 seconds! 703 00:32:18,360 --> 00:32:20,800 (DRAMATIC MUSIC) 704 00:32:20,800 --> 00:32:24,040 You can do it. You can do it, sweetie pie. 705 00:32:29,400 --> 00:32:30,800 RALPH: Ooh! 706 00:32:30,800 --> 00:32:35,360 DECLAN: I took a big risk today with my flavours, 707 00:32:35,360 --> 00:32:37,840 but I'm happy with the cook of the fish. 708 00:32:37,840 --> 00:32:41,280 The blackberry sauce is nice and glossy and thick. 709 00:32:41,280 --> 00:32:45,400 Poached fish in the middle and some sauteed baby carrots and mushrooms. 710 00:32:45,400 --> 00:32:48,960 I just hope the fish and the blackberry sauce pair well together. 711 00:32:50,280 --> 00:32:52,640 RHIANNON: We are down the wire. 712 00:32:52,640 --> 00:32:55,800 I'm bottom three for sure if I've undercooked this. 713 00:32:55,800 --> 00:32:57,280 (LAUGHS) 714 00:32:57,280 --> 00:32:59,880 Here it is, ladies and gentlemen. 10... 715 00:32:59,880 --> 00:33:03,280 JUDGES: 9, 8, 7, 716 00:33:03,280 --> 00:33:06,040 6, 5, 4, 717 00:33:06,040 --> 00:33:09,400 3, 2, 1. 718 00:33:09,400 --> 00:33:12,720 That's it. Step away. 719 00:33:12,720 --> 00:33:15,840 Good job. (LAUGHS) Oh, I don't know, Deccy. 720 00:33:15,840 --> 00:33:17,520 How are you going? Yeah, good. 721 00:33:17,520 --> 00:33:19,600 Looks good. That looks good. 722 00:33:19,600 --> 00:33:21,240 Ooh! 723 00:33:24,760 --> 00:33:29,000 The first dish we'd like to taste belongs to Antonio. 724 00:33:33,120 --> 00:33:35,000 I'm bringing something that I really love 725 00:33:35,000 --> 00:33:37,040 and something that reminds me of home, 726 00:33:37,040 --> 00:33:40,840 so I just really want this to be the dish that the judges love today. 727 00:33:40,840 --> 00:33:42,600 Antonio, what did you make? 728 00:33:42,600 --> 00:33:45,520 I made you guys John Dory al asado negro 729 00:33:45,520 --> 00:33:48,440 with cauliflower puree and plantain chips. 730 00:33:48,440 --> 00:33:51,520 This is a dish that's very traditional from home. 731 00:34:07,240 --> 00:34:09,880 You've cooked it bang-on. 732 00:34:09,880 --> 00:34:14,400 Like, I don't think there's too much better you could have done there. 733 00:34:14,400 --> 00:34:17,880 The skin that's kind of been activated in that caramel, 734 00:34:17,880 --> 00:34:22,960 it's sticky, it's rich and it's really yummy. 735 00:34:25,600 --> 00:34:28,560 It's the type of dish that you do want to pick the bone up, 736 00:34:28,560 --> 00:34:31,560 drag it through the sauce at the end and have a good nibble on it. 737 00:34:31,560 --> 00:34:33,760 You've done a great job. Well done. Thank you. Thank you. 738 00:34:33,760 --> 00:34:36,280 Antonio, watching Josh and listening to Josh, 739 00:34:36,280 --> 00:34:39,520 it's really made you transform your thinking going into this challenge 740 00:34:39,520 --> 00:34:41,200 and that is exactly what we wanted. 741 00:34:41,200 --> 00:34:43,680 You did a great job today. I cannot complain at all. 742 00:34:43,680 --> 00:34:44,880 Thank you. Thank you. 743 00:34:44,880 --> 00:34:48,120 Antonio, I don't think there's anything lost in translation 744 00:34:48,120 --> 00:34:52,520 from transforming this from a beef dish to a fish application. 745 00:34:52,520 --> 00:34:55,040 I think any Venezuelan watching this 746 00:34:55,040 --> 00:34:57,840 will be just, you know, high-fiving you in spirit, 747 00:34:57,840 --> 00:34:59,200 because this was spectacular. 748 00:34:59,200 --> 00:35:01,040 Thank you. Thank you, guys. Nice one, mate. 749 00:35:01,040 --> 00:35:02,920 (JUDGES AND CONTESTANTS APPLAUD) 750 00:35:02,920 --> 00:35:03,920 ANTONIO: Phew! 751 00:35:06,720 --> 00:35:08,400 Aww. 752 00:35:08,400 --> 00:35:10,720 The next dish we'd like to taste belongs to Malissa. 753 00:35:13,400 --> 00:35:18,840 MALISSA: I made you hibachi-roasted John Dory with a yellow curry sauce. 754 00:35:18,840 --> 00:35:22,560 MELISSA: So, you have this really potent aromatic coating 755 00:35:22,560 --> 00:35:26,080 and then you have this beautiful, tender, silky flesh of the fish. 756 00:35:26,080 --> 00:35:28,160 That was a real pleasure to eat. 757 00:35:28,160 --> 00:35:29,720 Well done. Thank you! 758 00:35:29,720 --> 00:35:31,400 ANDY: Ralph! 759 00:35:31,400 --> 00:35:35,480 RALPH: Herb-crusted Dory with a potato bake roe. 760 00:35:35,480 --> 00:35:38,240 JOCK: Great concept as a dish, mate. 761 00:35:38,240 --> 00:35:40,120 I love the herb crust on it. 762 00:35:40,120 --> 00:35:41,840 Thank you, guys. Well done, Ralph. 763 00:35:41,840 --> 00:35:44,200 (JUDGES AND CONTESTANTS APPLAUD) 764 00:35:44,200 --> 00:35:45,920 Next up, Brent, please. 765 00:35:48,080 --> 00:35:51,600 The dagwood dory looks so epic. 766 00:35:51,600 --> 00:35:54,400 It's like a trickery of the mind. 767 00:35:54,400 --> 00:35:57,280 Is it at the show or are we at a fine dining restaurant? 768 00:35:57,280 --> 00:36:00,120 I'm loving it, but I haven't got to taste it all together. 769 00:36:02,200 --> 00:36:03,520 What have you cooked us, mate? 770 00:36:03,520 --> 00:36:05,560 This is a dagwood dory. 771 00:36:22,400 --> 00:36:25,480 Brent, the sausage, 772 00:36:25,480 --> 00:36:28,400 the flavour that you've got in there is epic. 773 00:36:30,000 --> 00:36:33,280 You know, having that sort of Sri Lankan aromats in there 774 00:36:33,280 --> 00:36:34,640 has just brought it to life, 775 00:36:34,640 --> 00:36:37,160 and then your sauce on the side just complements that. 776 00:36:37,160 --> 00:36:38,680 The most important thing for me 777 00:36:38,680 --> 00:36:41,120 was thinking about fish in a different way. 778 00:36:41,120 --> 00:36:42,560 That's why this guy's here today. 779 00:36:42,560 --> 00:36:44,160 And you nailed that part of it, mate. 780 00:36:44,160 --> 00:36:45,400 Thank you. 781 00:36:45,400 --> 00:36:47,440 From an innovation point of view, loved it. 782 00:36:48,720 --> 00:36:50,840 That's how you end up with being able 783 00:36:50,840 --> 00:36:52,840 to pop all of the compromised parts 784 00:36:52,840 --> 00:36:55,160 that people just feel totally uncomfortable about 785 00:36:55,160 --> 00:36:58,440 and what you've done today is really show what is possible 786 00:36:58,440 --> 00:37:01,160 and, like, why aren't we having that at the Royal Easter Show? 787 00:37:01,160 --> 00:37:02,400 Yeah. 788 00:37:02,400 --> 00:37:04,840 It's almost like a Sri Lankan-spiced fishcake or something like that 789 00:37:04,840 --> 00:37:09,400 and the texture of the fry on the outside, your batter, is wonderful. 790 00:37:09,400 --> 00:37:14,040 Like, bending your brain to getting to that concept, 791 00:37:14,040 --> 00:37:15,520 that's a win for me, 792 00:37:15,520 --> 00:37:17,800 so I'm pretty stoked for you. 793 00:37:17,800 --> 00:37:20,080 Yeah. Awesome. Thanks, guys. Well done, mate. 794 00:37:20,080 --> 00:37:22,600 (JUDGES AND CONTESTANTS APPLAUD) 795 00:37:25,320 --> 00:37:26,680 RHIANNON: Good one. 796 00:37:30,120 --> 00:37:31,800 Theo! 797 00:37:33,680 --> 00:37:34,720 THEO: I'm nervous. 798 00:37:34,720 --> 00:37:37,920 I'm praying that the bread and fish is cooked perfectly. 799 00:37:37,920 --> 00:37:39,920 I do not want to be in that bottom three. 800 00:37:39,920 --> 00:37:41,920 I don't want to go in a Pressure Test tomorrow. 801 00:37:56,800 --> 00:38:00,640 Stream full episodes of MasterChef Australia now 802 00:38:00,640 --> 00:38:03,000 on 10 play. 803 00:38:03,000 --> 00:38:06,240 (DRAMATIC MUSIC) 804 00:38:09,120 --> 00:38:10,560 What's the dish? 805 00:38:10,560 --> 00:38:11,960 THEO: It started out as something else, 806 00:38:11,960 --> 00:38:13,920 but now it's khachapuri with John Dory. 807 00:38:34,360 --> 00:38:38,080 Um, I thought the fish was gonna be really dry, 808 00:38:38,080 --> 00:38:40,200 but I think you made the right decision. 809 00:38:42,440 --> 00:38:44,360 The fish is cooked really nicely. 810 00:38:46,280 --> 00:38:48,280 So, good stuff there. 811 00:38:48,280 --> 00:38:51,040 But what suffered is the bread. 812 00:38:51,040 --> 00:38:53,880 The bread's actually undercooked... Mm-hm. 813 00:38:53,880 --> 00:38:58,400 ..which is really strange from you because you're the bread guy. 814 00:38:58,400 --> 00:38:59,720 Yeah. 815 00:38:59,720 --> 00:39:01,840 I don't know what happened today with you. Like... 816 00:39:01,840 --> 00:39:03,280 Neither do I, to be honest. Yeah. 817 00:39:03,280 --> 00:39:06,360 I think it was, like, trying to respect the fish so much 818 00:39:06,360 --> 00:39:08,040 that I kind of lost everything else. 819 00:39:10,280 --> 00:39:12,080 Without reiterating any of that, 820 00:39:12,080 --> 00:39:15,640 to look at it in, I suppose, a little bit of positivity, 821 00:39:15,640 --> 00:39:19,360 the very thin layer of cooked, toasted bread across the top 822 00:39:19,360 --> 00:39:20,480 was heaven. 823 00:39:20,480 --> 00:39:21,480 Yep. 824 00:39:21,480 --> 00:39:24,000 So, hold your head up on that one. Thanks. 825 00:39:25,240 --> 00:39:29,120 The fish was cooked beautifully. So good, so flavourful. 826 00:39:31,360 --> 00:39:33,760 It's the MasterChef kitchen. Sometimes it gets you, man. 827 00:39:33,760 --> 00:39:35,040 Yeah, fair enough. Yep. 828 00:39:35,040 --> 00:39:37,800 You just presented as somebody who was overthinking it 829 00:39:37,800 --> 00:39:39,600 and that's exactly what we got. 830 00:39:39,600 --> 00:39:40,720 Yeah. Thanks, mate. 831 00:39:40,720 --> 00:39:42,520 Thank you, guys. Thanks, Theo. 832 00:39:44,360 --> 00:39:46,200 The pressure definitely got to me today. 833 00:39:46,200 --> 00:39:49,960 It would take a miracle for me not to be in the bottom three. 834 00:39:49,960 --> 00:39:51,680 Next up, it's Adi. 835 00:39:53,440 --> 00:39:55,560 ADI: I really wanted to try and push myself 836 00:39:55,560 --> 00:39:57,240 and do something differently today, 837 00:39:57,240 --> 00:39:58,840 but now that I'm looking at this dish, 838 00:39:58,840 --> 00:40:01,400 I'm worried about how much fish there is on the plate. 839 00:40:02,400 --> 00:40:04,160 I hope that I've done enough. 840 00:40:06,000 --> 00:40:09,080 I've done the John Dory cheeks on a rice cake 841 00:40:09,080 --> 00:40:12,720 with the John Dory roe and some crispy fish skin. 842 00:40:24,040 --> 00:40:26,600 (SUSPENSEFUL MUSIC) 843 00:40:36,400 --> 00:40:38,720 Very interesting flavour profile. 844 00:40:38,720 --> 00:40:40,360 I haven't tasted anything like that before, 845 00:40:40,360 --> 00:40:42,640 um, so that's a positive, 846 00:40:42,640 --> 00:40:45,640 but there's so much rice cake there. 847 00:40:45,640 --> 00:40:46,640 Yeah. 848 00:40:46,640 --> 00:40:48,840 So, it really does get lost. 849 00:40:48,840 --> 00:40:50,720 That's kind of not in the spirit 850 00:40:50,720 --> 00:40:52,840 of what Josh was trying to achieve today. 851 00:40:54,080 --> 00:40:58,120 I don't think it was a bad idea to elevate a beautiful home memory 852 00:40:58,120 --> 00:41:01,720 into something that could be a fancy-schmancy canape. 853 00:41:01,720 --> 00:41:05,160 It just didn't quite come together for the brief today. 854 00:41:05,160 --> 00:41:06,200 Yep. 855 00:41:06,200 --> 00:41:08,360 Cool. Thanks, guys. Thank you. 856 00:41:08,360 --> 00:41:10,320 (JUDGES AND CONTESTANTS APPLAUD) 857 00:41:10,320 --> 00:41:12,320 Next up, it's Grace, please. 858 00:41:13,880 --> 00:41:15,760 Grace, what have you made us? 859 00:41:15,760 --> 00:41:19,520 GRACE: Fried John Dory with a hot and sour sauce. 860 00:41:19,520 --> 00:41:21,640 Hot and sour sauce. Love it. 861 00:41:21,640 --> 00:41:25,240 Great balance. It is bottle-ready, you know what I'm saying? 862 00:41:25,240 --> 00:41:27,960 It's delicious. Awesome. Thank you so much. 863 00:41:27,960 --> 00:41:33,160 The fish, both of the pieces I had are sadly overcooked. 864 00:41:33,160 --> 00:41:34,440 OK. 865 00:41:34,440 --> 00:41:36,240 I'm gutted for you because the sauce is epic. 866 00:41:36,240 --> 00:41:37,920 Thanks, Grace. 867 00:41:37,920 --> 00:41:39,120 Next up, Rue. 868 00:41:40,960 --> 00:41:46,920 RUE: Poached John Dory with a pea relish and a beurre blanc. 869 00:41:46,920 --> 00:41:48,840 We love the simplicity of this dish. 870 00:41:48,840 --> 00:41:50,880 The fish is cooked nicely, 871 00:41:50,880 --> 00:41:54,720 but, unfortunately, it's so lacking in seasoning in so many areas. 872 00:41:54,720 --> 00:41:55,960 Thanks, Rue. Thank you. 873 00:41:55,960 --> 00:41:57,160 (JUDGES AND CONTESTANTS APPLAUD) 874 00:41:57,160 --> 00:42:00,360 The fish man, Declan! 875 00:42:00,360 --> 00:42:01,720 Bloody hell. 876 00:42:01,720 --> 00:42:03,760 I'm super overwhelmed and stoked 877 00:42:03,760 --> 00:42:07,520 to be, yeah, presenting this dish to Josh Niland today, 878 00:42:07,520 --> 00:42:10,840 and I just hope, you know, that the judges like my flavour combination 879 00:42:10,840 --> 00:42:12,480 of fish and the blackberry sauce. 880 00:42:12,480 --> 00:42:14,880 Declan, what did you cook, mate? 881 00:42:14,880 --> 00:42:19,800 Um, so, I've done a poached John Dory with a blackberry reduction. 882 00:42:21,280 --> 00:42:24,120 Right. Big day for you, cooking for one of your heroes. 883 00:42:24,120 --> 00:42:25,440 (LAUGHS) Yeah. Two in a row. 884 00:42:25,440 --> 00:42:28,040 Yeah, I know. No, massive day, definitely. 885 00:42:28,040 --> 00:42:30,240 Yesterday, I just got a bit overwhelmed 886 00:42:30,240 --> 00:42:32,400 and didn't want to screw this one up - 887 00:42:32,400 --> 00:42:33,680 or hopefully, anyway. 888 00:42:33,680 --> 00:42:36,400 OK, cool. We might get stuck in. 889 00:42:50,720 --> 00:42:53,200 I've got to say, I didn't think this was gonna work, 890 00:42:53,200 --> 00:42:55,880 but I actually like your sauce. 891 00:42:57,960 --> 00:43:01,400 You've thought differently about this, which I love. 892 00:43:02,680 --> 00:43:05,840 For me, it was the John Dory, the mushroom and the sauce, 893 00:43:05,840 --> 00:43:08,960 and I think those three things, in terms of flavour, were brilliant. 894 00:43:10,200 --> 00:43:11,440 It was really great. 895 00:43:11,440 --> 00:43:13,480 The John Dory was cooked really perfectly, 896 00:43:13,480 --> 00:43:17,320 showcasing the slippery, pearlescent, beautiful texture 897 00:43:17,320 --> 00:43:18,360 that John Dory should have. 898 00:43:18,360 --> 00:43:19,360 Yep. 899 00:43:19,360 --> 00:43:22,560 And the second I had a little John Dory with sauce, really yummy. 900 00:43:22,560 --> 00:43:23,600 Like, delicious. 901 00:43:23,600 --> 00:43:26,040 MELISSA: Declan, this is some high-concept thinking. 902 00:43:26,040 --> 00:43:28,520 There's an intellectual side of you that we're seeing 903 00:43:28,520 --> 00:43:30,400 in you bringing us this dish 904 00:43:30,400 --> 00:43:32,880 and I commend you for being committed enough 905 00:43:32,880 --> 00:43:34,160 to pushing on through. 906 00:43:34,160 --> 00:43:36,360 There's something very cool about to happen to you 907 00:43:36,360 --> 00:43:38,600 if you continue down this train of thought. 908 00:43:38,600 --> 00:43:40,880 Alright, thank you for your kind words. 909 00:43:40,880 --> 00:43:42,360 Thank you. Great work, Declan. 910 00:43:42,360 --> 00:43:45,880 Good kid. (LAUGHS) 911 00:43:45,880 --> 00:43:48,920 The next dish we'd like to taste belongs to Rhiannon. 912 00:43:51,040 --> 00:43:52,680 RHIANNON: I'm so nervous. 913 00:43:52,680 --> 00:43:54,520 Every element, I wanted perfect, 914 00:43:54,520 --> 00:43:58,160 and I'm worried that I've undercooked this fish. 915 00:44:09,880 --> 00:44:11,680 with, like, an Asian apple salad 916 00:44:11,680 --> 00:44:14,840 and a nam jim dressing and some rice. 917 00:44:14,840 --> 00:44:19,080 Rhiannon, I'm a little surprised by your demeanour walking down here, 918 00:44:19,080 --> 00:44:22,200 because I thought you were happy with your cook. 919 00:44:22,200 --> 00:44:25,960 I'm really upset because Josh has just done the best job for us, 920 00:44:25,960 --> 00:44:29,440 and then, at the end, I just didn't give myself enough time. 921 00:44:29,440 --> 00:44:34,160 I'm just devastated, because this is me on a plate. 922 00:44:34,160 --> 00:44:37,320 (SUSPENSEFUL MUSIC) 923 00:44:53,160 --> 00:44:56,560 OK, let's start with the rice. 924 00:44:56,560 --> 00:44:58,920 Perfectly cooked, lovely. 925 00:44:58,920 --> 00:45:01,920 The salad - crunchy, delicious. 926 00:45:01,920 --> 00:45:04,640 The dressing is punchy, full of aromats. 927 00:45:04,640 --> 00:45:07,360 The balance is also great. 928 00:45:07,360 --> 00:45:08,920 And the cooking of the fish. 929 00:45:08,920 --> 00:45:11,080 (SUSPENSEFUL MUSIC) 930 00:45:11,080 --> 00:45:12,320 Um... 931 00:45:16,440 --> 00:45:17,520 ..it's perfect. 932 00:45:17,520 --> 00:45:18,960 Oh! 933 00:45:18,960 --> 00:45:22,360 (JUDGES AND CONTESTANTS APPLAUD) 934 00:45:22,360 --> 00:45:24,560 (UPLIFTING MUSIC) 935 00:45:26,000 --> 00:45:27,600 It's perfect. 936 00:45:28,800 --> 00:45:32,520 Not only the two cutlets but the head as well. 937 00:45:32,520 --> 00:45:34,120 (SIGHS) 938 00:45:34,120 --> 00:45:36,640 Rhiannon, I am so proud of you. Oh! 939 00:45:36,640 --> 00:45:37,680 So proud of you. 940 00:45:37,680 --> 00:45:39,840 I thought I'd be crying with being upset. 941 00:45:39,840 --> 00:45:41,720 Because I'm getting emotional now. 942 00:45:41,720 --> 00:45:44,280 What you've done is made this guy so proud... 943 00:45:44,280 --> 00:45:45,400 Brilliant. 944 00:45:45,400 --> 00:45:47,800 ..because you've cooked something so perfectly. 945 00:45:47,800 --> 00:45:50,000 I mean, you'd be happy to serve that in your shop. 946 00:45:50,000 --> 00:45:51,840 Absolutely. Wow. 947 00:45:51,840 --> 00:45:53,960 And very few times come to MasterChef kitchen 948 00:45:53,960 --> 00:45:55,840 and see a fish so perfectly cooked. 949 00:45:55,840 --> 00:45:56,920 Oh, far out. 950 00:45:56,920 --> 00:45:58,680 CATH: That's awesome. 951 00:46:00,360 --> 00:46:02,280 Wowee, huh? 952 00:46:02,280 --> 00:46:05,360 There are turning points in this competition. 953 00:46:05,360 --> 00:46:07,160 Let this be your turning point. 954 00:46:07,160 --> 00:46:11,560 However you got to this decision to cook this style of food, 955 00:46:11,560 --> 00:46:15,120 do that as many times as you possibly can in this competition, 956 00:46:15,120 --> 00:46:17,880 because there's something special in this food. 957 00:46:17,880 --> 00:46:19,160 We're all digging it. 958 00:46:20,400 --> 00:46:22,360 (LAUGHS) 959 00:46:22,360 --> 00:46:24,000 Oh, my God! 960 00:46:25,640 --> 00:46:27,320 Yeah! (LAUGHS) 961 00:46:27,320 --> 00:46:28,800 (LAUGHS) Yes! Thank you! 962 00:46:28,800 --> 00:46:30,520 Oh, my God! 963 00:46:30,520 --> 00:46:32,440 (RHIANNON SPEAKS INDISTINCTLY) 964 00:46:32,440 --> 00:46:34,680 (LAUGHS) 965 00:46:37,160 --> 00:46:38,960 JOSH: Congratulations to all of you. 966 00:46:38,960 --> 00:46:42,360 I love coming back to the MasterChef kitchen every time. 967 00:46:42,360 --> 00:46:44,840 What we've managed to do today as a team 968 00:46:44,840 --> 00:46:46,800 is hopefully shift the perceptions. 969 00:46:46,800 --> 00:46:49,760 And don't always go for what's first thought of. 970 00:46:49,760 --> 00:46:52,320 Try to think of things a little bit more broadly 971 00:46:52,320 --> 00:46:56,320 because what we do now impacts what the future state could really be. 972 00:46:56,320 --> 00:46:58,960 So, thank you for having me. It's a privilege. 973 00:46:58,960 --> 00:47:02,520 Thank you. Josh Niland, everybody! 974 00:47:02,520 --> 00:47:05,000 (UPLIFTING MUSIC) 975 00:47:08,080 --> 00:47:09,760 Time for the not-so-fun part. 976 00:47:11,120 --> 00:47:14,560 If I call your name, you will be cooking in tomorrow's Pressure Test. 977 00:47:14,560 --> 00:47:18,440 The first dish didn't capture the spirit of this challenge. 978 00:47:18,440 --> 00:47:21,920 That dish was cooked by you, Adi. Yep. 979 00:47:21,920 --> 00:47:26,160 The next dish, what we got was undercooked bread. 980 00:47:26,160 --> 00:47:29,720 I'm sorry, Theo, but you're also cooking tomorrow. 981 00:47:29,720 --> 00:47:34,240 Lastly, this dish had a sauce that was good enough to bottle, 982 00:47:34,240 --> 00:47:38,440 but the name of the game today was fish, 983 00:47:38,440 --> 00:47:41,280 and I'm sorry, Grace, yours was well overcooked. 984 00:47:43,480 --> 00:47:45,280 Adi, Theo and Grace, 985 00:47:45,280 --> 00:47:49,040 the three of you are cooking in tomorrow's Pressure Test. 986 00:47:51,160 --> 00:47:52,840 Good luck, guys. We'll see you tomorrow. 987 00:47:52,840 --> 00:47:54,000 Well done, everyone. 988 00:47:56,840 --> 00:47:59,440 See you, Josh. 'Bye, mate. See ya. 989 00:47:59,440 --> 00:48:01,240 See you, Declan. 'Bye, Declan. 990 00:48:01,240 --> 00:48:02,720 'Bye, Declan! (LAUGHS) 991 00:48:04,520 --> 00:48:06,360 CATH: Oh, my God. 992 00:48:06,360 --> 00:48:09,080 NARRATOR: Tomorrow night on MasterChef Australia... 993 00:48:09,080 --> 00:48:10,240 Luke Nguyen! 994 00:48:10,240 --> 00:48:12,680 (CONTESTANTS CHEER) Hey! 995 00:48:12,680 --> 00:48:14,520 ..there are pressure tests... 996 00:48:14,520 --> 00:48:16,400 You'll be cooking my... 997 00:48:16,400 --> 00:48:17,400 Ooh! 998 00:48:17,400 --> 00:48:20,040 I'm terrified. (LAUGHS) 999 00:48:20,040 --> 00:48:22,800 ..then there are pressure tests. 1000 00:48:22,800 --> 00:48:23,800 (STEAM HISSES) 1001 00:48:23,800 --> 00:48:25,400 I really don't know what I'm doing. 1002 00:48:25,400 --> 00:48:27,720 Just like there are surprises... 1003 00:48:27,720 --> 00:48:29,320 Look at your penis. Oh. 1004 00:48:29,320 --> 00:48:30,960 I mean your bull penis. 1005 00:48:30,960 --> 00:48:32,760 Definitely didn't wake up this morning 1006 00:48:32,760 --> 00:48:35,000 thinking that that was going to happen. 1007 00:48:35,000 --> 00:48:40,040 ..and then there are surprises. 1008 00:48:40,040 --> 00:48:41,640 RUE: Oh, my God. 1009 00:48:41,640 --> 00:48:43,440 It's D-day. 1010 00:48:48,240 --> 00:48:50,560 Captions by Red Bee Media