1 00:00:07,341 --> 00:00:09,710 Previously on MasterChef Australia... 2 00:00:09,710 --> 00:00:11,145 It's Rick Stein! 3 00:00:12,780 --> 00:00:16,417 ...with a global superstar in the house... 4 00:00:16,417 --> 00:00:19,320 It's so tender, this squid. You're gonna love cooking with it. 5 00:00:19,320 --> 00:00:23,657 ...this two-round elimination was no 'Squid Game'. 6 00:00:23,657 --> 00:00:25,493 There's nowhere to hide with this dish. 7 00:00:25,493 --> 00:00:27,328 Oh, bloody hell! 8 00:00:27,328 --> 00:00:32,066 I'm gonna play my pin. Yeah. 9 00:00:32,066 --> 00:00:33,667 Yeah. Declan! 10 00:00:33,667 --> 00:00:37,371 They levelled up with exquisite dishes... 11 00:00:37,371 --> 00:00:39,707 That's an absolute cracker peaking with flavour. 12 00:00:39,707 --> 00:00:42,276 It's just simple perfection. Well done. 13 00:00:42,276 --> 00:00:47,348 ...but it was Phil who said farewell to the MasterChef kitchen. 14 00:00:47,348 --> 00:00:49,350 Not only as a cook, but as a person, 15 00:00:49,350 --> 00:00:50,851 I've just changed and grown so much 16 00:00:50,851 --> 00:00:52,586 and I've loved every single minute of it. 17 00:00:54,188 --> 00:00:58,025 Tonight, an exceptional mystery box 18 00:00:58,025 --> 00:01:03,697 reels them in hook, line and sinker. 19 00:01:03,697 --> 00:01:05,299 That's what this kitchen is all about. 20 00:01:05,299 --> 00:01:07,335 You need to push yourself, so let's go. 21 00:01:20,114 --> 00:01:23,917 I wonder what surprise is gonna be behind those doors. 22 00:01:25,653 --> 00:01:27,755 New day, new opportunity. 23 00:01:27,755 --> 00:01:29,423 Let's get it. 24 00:01:34,128 --> 00:01:37,198 Yes, it's Monday Mystery Box day. Come on. 25 00:01:37,198 --> 00:01:38,499 OK. 26 00:01:38,499 --> 00:01:40,568 I actually like mystery boxes. 27 00:01:40,568 --> 00:01:43,571 I feel like I go in there relaxed and I can get creative. 28 00:01:43,571 --> 00:01:45,038 I can get weird. 29 00:01:46,840 --> 00:01:48,476 Well, we've got some good news 30 00:01:48,476 --> 00:01:51,179 and it might not feel like it just yet, 31 00:01:51,179 --> 00:01:54,081 but you are halfway through this competition. 32 00:01:54,081 --> 00:01:55,649 Yeah! 33 00:01:59,287 --> 00:02:01,088 Every single night this week, 34 00:02:01,088 --> 00:02:06,327 we'll be joined by some of the most legendary and iconic figures 35 00:02:06,327 --> 00:02:07,728 in the industry... 36 00:02:07,728 --> 00:02:08,829 Oh, my goodness. 37 00:02:08,929 --> 00:02:12,866 ...starting with the chef that set this very mystery box. 38 00:02:12,866 --> 00:02:14,268 He has cooked all over the world 39 00:02:14,435 --> 00:02:18,972 before opening his first restaurant to great acclaim seven years ago. 40 00:02:18,972 --> 00:02:22,109 He's won every award under the sun 41 00:02:22,109 --> 00:02:24,312 and was the only Australian to make 42 00:02:24,312 --> 00:02:29,016 the Top 100 Best Chefs in the World list for 2022. 43 00:02:30,518 --> 00:02:33,153 He has changed the way that we think about fish 44 00:02:33,153 --> 00:02:36,957 and, in turn, the way we think about food. 45 00:02:36,957 --> 00:02:40,194 You gave it away. 46 00:02:40,194 --> 00:02:44,598 Please welcome from Saint Peter and Charcoal Fish in Sydney, 47 00:02:44,598 --> 00:02:46,434 Josh Niland! 48 00:02:54,875 --> 00:02:57,345 Wow! Josh Niland! 49 00:02:57,345 --> 00:03:00,013 He's the icon of fish in Australia 50 00:03:00,013 --> 00:03:03,517 and has just been someone who I've followed for many years 51 00:03:03,517 --> 00:03:05,219 and practised a lot of his methods. 52 00:03:05,219 --> 00:03:08,188 He's definitely a huge inspiration for me. 53 00:03:08,188 --> 00:03:10,258 Oh, my goodness. 54 00:03:10,258 --> 00:03:12,993 Josh, welcome back to the MasterChef kitchen. How are you, mate? 55 00:03:12,993 --> 00:03:14,995 Good to be home. 56 00:03:14,995 --> 00:03:16,697 What have you been up to, mate? 57 00:03:16,697 --> 00:03:20,301 The team at Saint Peter just got two hats, which is exciting. 58 00:03:20,301 --> 00:03:23,103 Mate, congratulations. Just, like, come on. 59 00:03:27,408 --> 00:03:30,578 Petermen is a new restaurant Julie and I have undertaken 60 00:03:30,578 --> 00:03:32,980 and then the third book coming out end of the year, 61 00:03:32,980 --> 00:03:35,449 'Fish Butchery', so trying to encourage people 62 00:03:35,449 --> 00:03:37,385 to see more than just the fillets. 63 00:03:37,385 --> 00:03:40,254 As if you haven't got enough feathers in your cap. 64 00:03:40,254 --> 00:03:42,022 That's right. Alright. 65 00:03:42,022 --> 00:03:44,191 Josh, you're here for a particular reason. 66 00:03:44,191 --> 00:03:46,193 Let's not wait any longer. Let's get on with it. 67 00:03:46,193 --> 00:03:47,828 Yeah? Shall we get on with it? Good. 68 00:03:52,065 --> 00:03:55,202 So, probably no surprises at all what's under here. 69 00:03:56,404 --> 00:03:58,372 It's a beautiful John Dory. 70 00:03:58,372 --> 00:03:59,973 Oh! 71 00:03:59,973 --> 00:04:02,576 And I'm gonna show you how to break it down. 72 00:04:04,312 --> 00:04:06,347 Josh Niland is in the house today 73 00:04:06,347 --> 00:04:10,318 and he's about to give us the most amazing masterclass. 74 00:04:10,318 --> 00:04:12,820 I'm so excited. Here we go. 75 00:04:12,820 --> 00:04:14,488 So, we're starting with a whole product. 76 00:04:14,488 --> 00:04:17,057 The organs are intact, the gills are in place. 77 00:04:17,057 --> 00:04:21,261 The best way to do it is always to cut the gills behind the collars 78 00:04:21,261 --> 00:04:22,796 at the very top 79 00:04:22,796 --> 00:04:26,066 and then cut it off the back, off the spine, there. 80 00:04:26,066 --> 00:04:27,968 So, once that's done... 81 00:04:29,603 --> 00:04:33,807 ...the tip of the scissors go into the fish's bottom 82 00:04:33,807 --> 00:04:36,410 and don't go in too deep 83 00:04:36,410 --> 00:04:38,812 because the organs have the potential 84 00:04:38,812 --> 00:04:42,282 of carrying some kind of culinary opportunity. 85 00:04:43,651 --> 00:04:47,521 Separate the collar now away from the gill. 86 00:04:47,521 --> 00:04:52,660 And now everything comes out in one piece. 87 00:04:55,228 --> 00:04:56,697 And so... 88 00:04:57,798 --> 00:04:59,066 Wow! 89 00:04:59,066 --> 00:05:00,968 ...it's far less gnarly than just... 90 00:05:00,968 --> 00:05:04,004 You know, just cutting in and then sweeping out. 91 00:05:04,004 --> 00:05:06,974 And now you have visibility over what's inside. 92 00:05:06,974 --> 00:05:08,141 Oh, what?! 93 00:05:08,141 --> 00:05:09,610 This one here, this is the roe. 94 00:05:09,610 --> 00:05:12,913 Within this membrane carries millions of tiny eggs. 95 00:05:12,913 --> 00:05:14,515 Wow, that's amazing. 96 00:05:14,515 --> 00:05:17,751 These can be cut open. 97 00:05:18,752 --> 00:05:19,720 Wow. 98 00:05:19,953 --> 00:05:24,191 And it's just to push all of these many, many many eggs out. 99 00:05:24,191 --> 00:05:26,494 And now you've got individual fish eggs 100 00:05:26,494 --> 00:05:28,228 that can get stirred through a polenta, 101 00:05:28,228 --> 00:05:29,597 can go through scrambled eggs, 102 00:05:29,597 --> 00:05:31,432 can go through a great potato bake. 103 00:05:32,633 --> 00:05:34,267 Yeah. That's amazing. 104 00:05:34,267 --> 00:05:36,470 You guys are gonna take a lot away from this, 105 00:05:36,470 --> 00:05:37,771 but even that just first step, 106 00:05:37,771 --> 00:05:40,107 I mean, we've all, you know, gutted a fish, 107 00:05:40,107 --> 00:05:41,542 but we've never done it like that. 108 00:05:41,542 --> 00:05:45,078 That is, like, such an easy technique to do 109 00:05:45,078 --> 00:05:49,116 and you're left with so many goodies to play with. 110 00:05:50,718 --> 00:05:53,554 Seeing the way Josh interprets just a fish... 111 00:05:53,554 --> 00:05:56,524 Moving on to the bigger part of the fish. 112 00:05:56,524 --> 00:05:57,591 ...is spectacular. 113 00:05:57,591 --> 00:05:58,926 The head. 114 00:06:01,395 --> 00:06:05,198 He's done so much for food in terms of sustainability. 115 00:06:05,198 --> 00:06:07,134 You can actually use a fish eye 116 00:06:07,134 --> 00:06:09,236 for so many different applications, 117 00:06:09,236 --> 00:06:11,439 whether you're wanting to thicken sauces, 118 00:06:11,439 --> 00:06:14,174 whether you want to make ice cream. 119 00:06:14,174 --> 00:06:16,243 And the head, obviously. 120 00:06:17,244 --> 00:06:19,913 Full of wonderful meat and a great part. 121 00:06:21,148 --> 00:06:23,751 Connected to the head, the two collars, 122 00:06:23,751 --> 00:06:28,021 and with a little added finesse and intentionality, 123 00:06:28,021 --> 00:06:32,693 you can clean off this meat as you would a bit of a lamb cutlet. 124 00:06:32,693 --> 00:06:36,229 So, you've got a generous amount of meat on this side, 125 00:06:36,229 --> 00:06:38,866 a lovely little bit of meat on this side that's boneless 126 00:06:38,866 --> 00:06:42,503 and then a handle that's, you know, ready to go. 127 00:06:42,503 --> 00:06:46,306 So, now the tail. 128 00:06:46,306 --> 00:06:49,376 So, we can trim down the spine. 129 00:06:50,444 --> 00:06:51,512 First cut. 130 00:06:51,512 --> 00:06:54,414 This'd be classed as an old-fashioned cutlet or darne. 131 00:06:57,851 --> 00:07:00,253 You can see the seams of the muscle. 132 00:07:02,856 --> 00:07:05,358 One side has the bone present 133 00:07:05,358 --> 00:07:08,295 and then the other side is then held together by a seam of cartilage. 134 00:07:08,295 --> 00:07:12,299 That cartilage and gelatine carries all the flavour. 135 00:07:15,569 --> 00:07:17,738 Um, and this is the kind of vernacular 136 00:07:17,738 --> 00:07:20,574 that we need to generate to talk about fish more as meat. 137 00:07:23,276 --> 00:07:24,512 That one goes in. 138 00:07:25,679 --> 00:07:27,080 Josh, question. Yes. 139 00:07:27,080 --> 00:07:30,250 The traditional way of fishmongery 140 00:07:30,250 --> 00:07:33,821 where you're just whipping off two fillets and then the head... 141 00:07:33,821 --> 00:07:34,822 Yep. 142 00:07:34,955 --> 00:07:38,091 ...the collars and the bones, they end up in waste, 143 00:07:38,091 --> 00:07:40,761 what is the monetary value at the end of that? 144 00:07:40,761 --> 00:07:43,263 Yeah, the best way I can explain that to you is 145 00:07:43,263 --> 00:07:45,566 when I got my first invoice, which was for the fish, 146 00:07:45,566 --> 00:07:47,467 it was $4,500, 147 00:07:47,467 --> 00:07:50,938 and $2,250 was going in the bin. 148 00:07:50,938 --> 00:07:53,406 Mm! Wow. 149 00:07:53,406 --> 00:07:56,577 The head has the same monetary value as the centre cut of a fillet 150 00:07:56,577 --> 00:07:58,679 and oftentimes exceeds the weight, 151 00:07:58,679 --> 00:08:01,248 and it's just for a lack of imagination, 152 00:08:01,248 --> 00:08:04,051 a lack of intentionality that the head goes in the bin. 153 00:08:04,051 --> 00:08:05,252 You're not only not wasting 154 00:08:05,252 --> 00:08:07,788 but you're creating way more value in this process. 155 00:08:07,788 --> 00:08:09,757 So good. 156 00:08:09,757 --> 00:08:13,493 Then, next, the belly. Move against the ribs. 157 00:08:13,493 --> 00:08:16,564 Take the belly away from that. 158 00:08:16,564 --> 00:08:18,498 I am loving it. 159 00:08:20,500 --> 00:08:24,872 Josh Niland's vision is just amazing when it comes to fish. 160 00:08:24,872 --> 00:08:29,476 The next move, we've taken off this wonderful chop. 161 00:08:29,476 --> 00:08:32,212 Wow. Right. 162 00:08:32,212 --> 00:08:35,315 Watching him do his magic, it's got the mind ticking - 163 00:08:35,315 --> 00:08:38,118 how can I impress Josh Niland 164 00:08:38,118 --> 00:08:41,321 and show him that I'm sort of trying to think the same way? 165 00:08:41,321 --> 00:08:43,523 And then this one here. 166 00:08:43,523 --> 00:08:47,227 So, this last section, which is kind of cool, 167 00:08:47,227 --> 00:08:51,098 the mid-loin chop reminds me so much of a rabbit saddle. 168 00:08:52,465 --> 00:08:54,434 Wow. Look at that. That's amazing. 169 00:08:54,434 --> 00:08:58,271 And then that is the last piece of our little John Dory puzzle. 170 00:08:58,271 --> 00:09:03,543 So, from head to tail, the John Dory breakdown starts with the head, 171 00:09:03,543 --> 00:09:06,479 the eye, the top-loin chop, 172 00:09:06,479 --> 00:09:10,550 the mid-loin chop and this one here, the collars. 173 00:09:10,550 --> 00:09:13,921 The next ones - belly, 174 00:09:13,921 --> 00:09:15,789 the two at the top here, 175 00:09:15,789 --> 00:09:18,391 the chop, the one almost like a rib eye. 176 00:09:18,391 --> 00:09:22,395 Following on from that rib is another type of cutlet 177 00:09:22,395 --> 00:09:23,463 and then the tail - 178 00:09:23,631 --> 00:09:26,533 one carrying the spine and then one carrying the cartilage - 179 00:09:26,533 --> 00:09:29,236 and then the tail for aesthetic good measure. 180 00:09:34,574 --> 00:09:36,610 Guys, how good was that, hey? 181 00:09:36,610 --> 00:09:38,545 Oh, my God! Amazing! 182 00:09:38,545 --> 00:09:39,813 That was incredible. Epic. 183 00:09:39,813 --> 00:09:42,149 Did you all pay close attention? Yeah. 184 00:09:42,149 --> 00:09:44,551 Good, because you've got to do that. 185 00:09:44,551 --> 00:09:46,019 You've got 10 minutes to do it. 186 00:09:47,487 --> 00:09:50,023 And your time starts now. 187 00:09:51,792 --> 00:09:53,694 No, I'm just joking. 188 00:09:55,428 --> 00:09:58,632 Adi was, like... She was literally gonna run to the bench. 189 00:09:58,632 --> 00:09:59,867 I tell you what, though. 190 00:09:59,867 --> 00:10:01,434 You'll be thrilled to know 191 00:10:01,434 --> 00:10:04,304 that Josh has done all the hard work for you today. 192 00:10:06,073 --> 00:10:10,477 What you see there is exactly what's under your mystery boxes. 193 00:10:10,477 --> 00:10:11,578 Oh, that's amazing. 194 00:10:12,846 --> 00:10:14,915 You're welcome. Thank you. 195 00:10:14,915 --> 00:10:16,549 No traditional cuts. 196 00:10:16,549 --> 00:10:20,320 Every cut is true to Josh's unique style, 197 00:10:20,320 --> 00:10:23,090 and that's what today's challenge is all about. 198 00:10:23,090 --> 00:10:26,226 Josh, what do you want to see from these guys today? 199 00:10:26,226 --> 00:10:27,627 Diversity of methods. 200 00:10:27,627 --> 00:10:30,297 Don't be limited to what history tells us 201 00:10:30,297 --> 00:10:32,099 we need to put with a fish. 202 00:10:32,099 --> 00:10:34,634 Just open your mind a little bit more. 203 00:10:34,634 --> 00:10:36,069 I like it. Righto. 204 00:10:36,069 --> 00:10:38,138 You've got a total of 75 minutes 205 00:10:38,138 --> 00:10:42,910 to bring us an absolutely delicious dish using Josh's John Dory. 206 00:10:42,910 --> 00:10:44,778 The three least impressive dishes 207 00:10:44,778 --> 00:10:48,916 will land their makers straight into tomorrow's Pressure Test, 208 00:10:48,916 --> 00:10:50,650 where someone will go home. 209 00:10:50,650 --> 00:10:54,221 Josh, you did all the hard work. Did you want to get 'em started? 210 00:10:54,221 --> 00:10:58,859 Absolutely. Alright, guys, your 75 minutes starts now. 211 00:11:01,695 --> 00:11:03,363 Oh, have fun, guys. 212 00:11:06,934 --> 00:11:08,035 Wow. 213 00:11:09,136 --> 00:11:11,238 Course, Rhi. Straight to the chilli. Love it. 214 00:11:11,238 --> 00:11:13,173 Straight to the chilli, mate. You got it. 215 00:11:17,410 --> 00:11:18,779 There we go. 216 00:11:18,779 --> 00:11:22,382 That demonstration that Josh just did, it really blew my mind. 217 00:11:22,382 --> 00:11:26,053 Oh, my goodness. Josh Niland's in the house. It's very exciting. 218 00:11:26,053 --> 00:11:29,289 Just want to get into it straightaway. 219 00:11:31,191 --> 00:11:33,660 Josh has inspired me to use the fish head and the cutlets. 220 00:11:33,660 --> 00:11:36,063 Never used the fish head in my life, but you know what? 221 00:11:36,063 --> 00:11:39,767 Why not live on the edge and get it out there while he's here, you know? 222 00:11:39,767 --> 00:11:43,570 Oh, my goodness, I cannot believe we are so close to top 10. 223 00:11:43,570 --> 00:11:45,038 I want it so badly, 224 00:11:45,038 --> 00:11:48,541 so I need to make sure that I do a cracker of a dish today. 225 00:11:48,541 --> 00:11:51,779 So, the dish is hibachi-grilled fish head and cutlets, 226 00:11:51,779 --> 00:11:54,782 nam jim dressing with a green apple salad. 227 00:11:54,782 --> 00:11:57,217 Thai-inspired flavours. That's me. 228 00:11:57,217 --> 00:11:58,718 That's what I absolutely love. 229 00:11:58,718 --> 00:12:00,520 Hopefully it will be delicious. 230 00:12:00,520 --> 00:12:02,122 Oh, God, I'm hot already. 231 00:12:02,122 --> 00:12:03,824 This is very, very exciting. 232 00:12:03,824 --> 00:12:05,926 It's always a good day when you're in the kitchen. 233 00:12:05,926 --> 00:12:06,994 Aww, thanks. 234 00:12:07,327 --> 00:12:09,396 Andy, what would you cook if you were in this competition today? 235 00:12:09,396 --> 00:12:10,798 I would be maybe rolling the belly 236 00:12:10,798 --> 00:12:12,432 like you would a lamb belly or something. 237 00:12:12,432 --> 00:12:13,666 Yep. 238 00:12:13,666 --> 00:12:15,668 I look at that fish head and I'm thinking of 239 00:12:15,668 --> 00:12:17,670 all of the different broths and all sorts of things 240 00:12:17,670 --> 00:12:19,406 that I could make with that alone 241 00:12:19,406 --> 00:12:23,010 and really make the most of the gelatinous qualities. 242 00:12:23,010 --> 00:12:24,611 Yeah, do a beautiful broth with the head 243 00:12:24,611 --> 00:12:27,347 and then skewer the belly up and then set it over the top. 244 00:12:27,347 --> 00:12:28,481 Yeah. Come on. 245 00:12:28,481 --> 00:12:30,984 Like, I mean, there's so much fun to be had. 246 00:12:34,687 --> 00:12:36,556 I'm really excited about this. 247 00:12:36,556 --> 00:12:39,159 I'm just inspired and I want to bring it home, thinking about home, 248 00:12:39,159 --> 00:12:40,160 so, yeah. 249 00:12:40,160 --> 00:12:43,763 My dish today is John Dory al asado negro, 250 00:12:43,763 --> 00:12:45,365 which translates to 'dark roast' - 251 00:12:45,365 --> 00:12:47,167 sort of like a Sunday roast back home - 252 00:12:47,167 --> 00:12:49,602 and I'm gonna be serving it with cauliflower puree 253 00:12:49,602 --> 00:12:51,171 and savoury plantain chips. 254 00:12:51,171 --> 00:12:54,007 So, this dish is traditionally done with beef. 255 00:12:54,007 --> 00:12:55,876 I've never done it with fish, 256 00:12:55,876 --> 00:12:58,645 but we need to think outside the box. 257 00:12:58,645 --> 00:13:03,016 I want to bring the flavours of Venezuela into the dish. 258 00:13:03,016 --> 00:13:05,518 Antonio. Hey, hey. How's it going, guys? 259 00:13:05,518 --> 00:13:07,554 Mate, there is a lot going on here. Yeah. 260 00:13:07,554 --> 00:13:09,356 Interesting ingredients. What have you got for us? 261 00:13:09,356 --> 00:13:10,757 So, it's a traditional dish from Venezuela. 262 00:13:10,757 --> 00:13:12,292 It's called asado negro, or dark roast. 263 00:13:12,292 --> 00:13:16,663 I'm gonna use the piece of the fish that you kind of spoke about, 264 00:13:16,663 --> 00:13:17,998 um, the rabbit. 265 00:13:17,998 --> 00:13:19,867 I think it would marry well. Cool. 266 00:13:19,867 --> 00:13:22,269 The whole idea is to make a caramel with the cane sugar 267 00:13:22,269 --> 00:13:26,106 and kind of work that into the cut. 268 00:13:26,106 --> 00:13:27,374 Very interesting. Yeah. 269 00:13:27,374 --> 00:13:28,876 Very, very interesting. It's out there. Yeah. 270 00:13:28,876 --> 00:13:31,011 Good stuff. Good luck. Thank you so much, guys. 271 00:13:31,011 --> 00:13:34,481 This is basically what my mum cooks for me every time I visit her. 272 00:13:34,481 --> 00:13:37,951 So every time I eat this, it's my mum saying, "Welcome home." 273 00:13:37,951 --> 00:13:39,252 I'm really excited to bring this. 274 00:13:39,252 --> 00:13:40,988 I think it's gonna be a different take 275 00:13:40,988 --> 00:13:42,990 and it's gonna be a really good day. 276 00:13:45,225 --> 00:13:47,160 Josh Niland's here, so you wanna be creative. 277 00:13:47,160 --> 00:13:49,329 Like, you know, you walk into the Fish Butchery 278 00:13:49,329 --> 00:13:51,098 and there's, like, sausages and bacon 279 00:13:51,098 --> 00:13:54,201 and there's all these things that he's come up with. 280 00:13:54,201 --> 00:13:56,970 My dish is a dagwood dory, 281 00:13:56,970 --> 00:14:01,241 so basically a dagwood dog but the fish version. 282 00:14:01,241 --> 00:14:04,344 A dagwood dog is a deep-fried sausage on a stick. 283 00:14:04,344 --> 00:14:05,678 I love dagwood dogs. 284 00:14:05,678 --> 00:14:10,383 It reminds me of being a kid, when life was fun. 285 00:14:10,383 --> 00:14:13,921 I'm gonna use the belly with the cheeks, the wings. 286 00:14:13,921 --> 00:14:17,690 They're such amazing-tasting bits of the fish. 287 00:14:17,690 --> 00:14:20,693 I just think it's great because you can take all the parts of the fish 288 00:14:20,693 --> 00:14:22,095 that no-one really wants 289 00:14:22,095 --> 00:14:24,464 and make this beautiful sausage. 290 00:14:24,464 --> 00:14:26,133 Hopefully it pays off with creativity. 291 00:14:26,133 --> 00:14:28,936 We're asking you to dive into the challenge. 292 00:14:28,936 --> 00:14:31,138 You have 60 minutes to go! 293 00:14:31,138 --> 00:14:33,573 Oh, my goodness! 60 minutes already? 294 00:14:33,573 --> 00:14:35,108 I see what you did there. 295 00:14:38,811 --> 00:14:40,480 Didn't mean to butcher that. 296 00:14:42,482 --> 00:14:44,817 That's the piece I want. 297 00:14:46,119 --> 00:14:49,689 The pressure seems to be on me hugely today, 298 00:14:49,689 --> 00:14:50,958 being the fish guy... 299 00:14:50,958 --> 00:14:52,425 Wow, beautiful. 300 00:14:52,425 --> 00:14:54,928 ...especially because yesterday I was a bit overwhelmed 301 00:14:54,928 --> 00:14:57,030 by Rick Stein coming in the kitchen... 302 00:14:58,531 --> 00:15:00,100 ...and I had to use my pin. 303 00:15:00,100 --> 00:15:02,169 Happy? No. 304 00:15:02,169 --> 00:15:04,037 I'm gonna play my pin, so... 305 00:15:05,172 --> 00:15:07,174 I don't want to serve something I'm not happy with, 306 00:15:07,174 --> 00:15:09,076 and I'm definitely not happy with this. 307 00:15:09,076 --> 00:15:11,311 Today, I feel like the pressure's on me again. 308 00:15:11,311 --> 00:15:13,513 Having Josh Niland in the kitchen, 309 00:15:13,513 --> 00:15:16,883 I never thought the day would come where I'd have the opportunity 310 00:15:16,883 --> 00:15:19,852 to cook for such an inspiration of mine. 311 00:15:19,852 --> 00:15:22,189 Now, do we think Declan, because he's naturally fish guy, 312 00:15:22,189 --> 00:15:26,426 like, is he gonna bottle it today because, you know, you're here, 313 00:15:26,426 --> 00:15:27,827 or is he gonna shine? 314 00:15:27,827 --> 00:15:28,828 Well, it's an interesting one 315 00:15:28,828 --> 00:15:30,463 because if you look off yesterday's results, 316 00:15:30,463 --> 00:15:32,132 he was rattled when Rick came in... 317 00:15:32,132 --> 00:15:33,133 Yeah. 318 00:15:33,666 --> 00:15:35,902 ...you know, 'cause he said that he wanted to cook for Rick and you, 319 00:15:35,902 --> 00:15:38,805 and I think the pressure that he put on his own shoulders to succeed 320 00:15:38,805 --> 00:15:40,373 really got the better of him yesterday. 321 00:15:40,373 --> 00:15:42,909 I just don't want to rush and get caught up. 322 00:15:42,909 --> 00:15:46,279 I'm just so stoked that Josh is here and I get to cook something for him. 323 00:15:46,279 --> 00:15:48,581 Declan. Jock, how are you? 324 00:15:48,581 --> 00:15:49,882 I'm good. 325 00:15:50,017 --> 00:15:54,054 Yesterday, it seems like you kind of lost it when you seen Rick. 326 00:15:54,054 --> 00:15:55,155 Yeah. 327 00:15:55,288 --> 00:15:57,557 I don't want it to be a repeat of yesterday, you know? 328 00:15:57,557 --> 00:16:00,160 Not at all. I really wanted to cook something nice and flavoursome. 329 00:16:00,160 --> 00:16:01,995 So, the dish is what? Tell me. 330 00:16:01,995 --> 00:16:06,666 So, I've got poached John Dory chop with my blackberry sauce, 331 00:16:06,666 --> 00:16:07,667 and then, um... 332 00:16:07,667 --> 00:16:09,369 Blackberry sauce? Yeah. 333 00:16:11,104 --> 00:16:12,172 What's the thinking? 334 00:16:12,172 --> 00:16:15,108 I just thought, um, like, a poached piece of fish 335 00:16:15,108 --> 00:16:17,477 with, um, my vegetables around it 336 00:16:17,477 --> 00:16:19,946 and then blackberry sauce to go over the fish. 337 00:16:21,981 --> 00:16:23,983 Um... 338 00:16:25,085 --> 00:16:28,455 I hope whatever it is you're thinking is crystal clear. 339 00:16:28,455 --> 00:16:30,090 I'm struggling to get it. 340 00:16:41,201 --> 00:16:45,772 So, I've got poached John Dory with my blackberry sauce and, um... 341 00:16:45,772 --> 00:16:47,540 Blackberry sauce? Yeah. 342 00:16:47,540 --> 00:16:50,243 I'm struggling to get it. 343 00:16:53,580 --> 00:16:55,382 I hope these flavours work for you guys. 344 00:16:55,382 --> 00:16:57,184 So do I. I hope they work for me. 345 00:16:57,184 --> 00:16:58,385 Mate, because if it's bottom three, 346 00:16:58,385 --> 00:16:59,986 you're gonna find yourself in the Pressure Test 347 00:16:59,986 --> 00:17:02,255 and you've got a one-in-three chance of going home. 348 00:17:02,255 --> 00:17:03,890 Alright, thank you, Jock. 349 00:17:03,890 --> 00:17:06,626 I've taken a bit of a risk with the blackberry sauce. 350 00:17:06,626 --> 00:17:09,729 It's not your typical thing you'd pair with fish, 351 00:17:09,729 --> 00:17:13,200 but Josh Niland does weird and wonderful things with fish, 352 00:17:13,200 --> 00:17:15,001 and that's what I want to do today. 353 00:17:15,001 --> 00:17:17,970 I personally think this blackberry reduction sauce 354 00:17:17,970 --> 00:17:20,373 will go beautiful with a poached piece of John Dory. 355 00:17:22,842 --> 00:17:24,277 Josh Niland is in the house 356 00:17:24,277 --> 00:17:27,214 and if there's anyone in probably the world who can inspire you 357 00:17:27,214 --> 00:17:30,417 to do weird and wonderful things with fish, it's him. 358 00:17:30,417 --> 00:17:33,086 Today, I'm gonna do a little Indian-style canape 359 00:17:33,086 --> 00:17:34,687 of a little rice cake 360 00:17:34,687 --> 00:17:38,258 with the cheeks from Josh's head of the John Dory. 361 00:17:38,258 --> 00:17:39,692 Adi. Hi, guys. 362 00:17:39,692 --> 00:17:41,894 Um, it's kinda coming together. What have you got for Josh? 363 00:17:41,894 --> 00:17:44,964 I was gonna do, like, a little appetiser with some Indian flavours, 364 00:17:44,964 --> 00:17:48,601 um, a rice sort of patty on the bottom, 365 00:17:48,601 --> 00:17:50,103 rice cake on the bottom, crispy. 366 00:17:50,103 --> 00:17:51,104 Yep. 367 00:17:51,104 --> 00:17:53,573 I'll top it with a cheek that I'll do. 368 00:17:53,573 --> 00:17:56,209 And all we're gonna see is that? 369 00:17:56,209 --> 00:17:58,178 Mm, that's what I'm worried about. 370 00:17:59,312 --> 00:18:00,347 What are you... 371 00:18:00,580 --> 00:18:03,082 That's all we're going to see, is these cheeks, for the dish? 372 00:18:03,082 --> 00:18:04,684 Yeah. That's the only part of the fish? 373 00:18:04,684 --> 00:18:05,918 Yep. 374 00:18:07,287 --> 00:18:08,321 Hoo. Man. 375 00:18:08,321 --> 00:18:10,890 I'm now really second-guessing my idea. 376 00:18:10,890 --> 00:18:14,927 Maybe that's not the best way of meeting the challenge today. 377 00:18:18,465 --> 00:18:20,567 Doesn't matter which cut you've chosen, 378 00:18:20,567 --> 00:18:22,435 you've only got 45 minutes to go. 379 00:18:23,903 --> 00:18:25,037 Goes so quick! 380 00:18:28,208 --> 00:18:30,076 What the hell did I come in here for? 381 00:18:30,076 --> 00:18:32,945 I've got the little cutlet with the bone sticking out 382 00:18:32,945 --> 00:18:34,547 and I'm also gonna use the wings 383 00:18:34,547 --> 00:18:37,317 and I'm going to baste them in a curry sauce 384 00:18:37,317 --> 00:18:39,085 and then pop them on the hibachi. 385 00:18:39,085 --> 00:18:41,454 Whoo! Spicy. 386 00:18:41,454 --> 00:18:45,625 I am using the top cut of the fish to make a posh John Dory 387 00:18:45,625 --> 00:18:49,095 with a pea relish and some beurre blanc. 388 00:18:52,865 --> 00:18:55,502 I'm gonna keep it super simple today. 389 00:18:55,502 --> 00:18:57,036 I'm gonna deep-fry the collars 390 00:18:57,036 --> 00:19:01,841 and I'm gonna make just, like, really tangy, hot and sour sauce. 391 00:19:01,841 --> 00:19:04,377 This is one of my husband's favourites 392 00:19:04,377 --> 00:19:06,879 and it's a little bit hot for me... 393 00:19:06,879 --> 00:19:08,681 ...but I know that the judges love heat. 394 00:19:10,817 --> 00:19:13,320 I'm really hoping that they like this one. 395 00:19:13,320 --> 00:19:15,822 Little bit more acid. Yeah? 396 00:19:15,822 --> 00:19:19,226 So, I'm making a tamarind curry sauce. 397 00:19:19,226 --> 00:19:20,893 It's Sri Lankan-driven, 398 00:19:20,893 --> 00:19:23,463 so looks like just a dagwood dog with tomato sauce, 399 00:19:23,463 --> 00:19:26,399 but it's a dagwood dory with a curry sauce. 400 00:19:26,399 --> 00:19:30,370 My sauce - beautiful. It's bold, full of flavour. 401 00:19:30,370 --> 00:19:32,104 I'm just balancing it. 402 00:19:32,104 --> 00:19:33,640 And then it's gonna be about 403 00:19:33,640 --> 00:19:36,909 the assembly of the dagwood dory itself. 404 00:19:36,909 --> 00:19:43,516 Going into the sausage is the collar, the belly, the cheeks, 405 00:19:43,516 --> 00:19:45,818 with beautiful Sri Lankan aromats through it. 406 00:19:45,818 --> 00:19:47,554 Brent. G'day, guys. 407 00:19:47,554 --> 00:19:48,588 G'day. How are you? 408 00:19:48,588 --> 00:19:49,589 Good. 409 00:19:49,789 --> 00:19:51,791 Mate, I am so pumped to hear what you're gonna cook. 410 00:19:51,791 --> 00:19:53,560 I am making a dagwood dory. 411 00:19:53,560 --> 00:19:56,996 This is why I was excited. Yep. 412 00:19:56,996 --> 00:20:00,533 So, I'm just taking all the cuts that, you know, besides you, 413 00:20:00,533 --> 00:20:01,534 would be thrown away. 414 00:20:01,534 --> 00:20:04,036 - Yep. - All the fattiest parts I could find. 415 00:20:04,036 --> 00:20:06,038 This is exactly what you wanted to see, isn't it? 416 00:20:06,038 --> 00:20:07,039 This is great. 417 00:20:07,039 --> 00:20:08,040 You've intrigued the guy 418 00:20:08,508 --> 00:20:10,009 who's probably the most intriguing cook in Australia right now. 419 00:20:10,009 --> 00:20:11,544 And you're doing development for Fish Butchery. 420 00:20:11,544 --> 00:20:13,212 Exactly. I like it. The name is good. 421 00:20:13,212 --> 00:20:15,147 Make sure the product is just as good. 422 00:20:15,147 --> 00:20:16,249 Alright, thanks. 'Bye, Brent. 423 00:20:16,383 --> 00:20:21,020 I love the way Josh Niland is just striving for, you know, 424 00:20:21,020 --> 00:20:22,889 the new look on fish. 425 00:20:24,056 --> 00:20:26,192 Using it all, not much wastage. 426 00:20:26,192 --> 00:20:30,330 So, if I can nail this, I think it's gonna be a great dish. 427 00:20:34,667 --> 00:20:36,636 You good, Gracie? Yeah. 428 00:20:36,636 --> 00:20:38,705 For my Thai-inspired fish dish, 429 00:20:38,705 --> 00:20:41,508 I've got my fish head and cutlet in the fish sauce. 430 00:20:41,508 --> 00:20:43,310 It's literally just marinating 431 00:20:43,310 --> 00:20:45,945 and then I start on my nam jim dressing. 432 00:20:45,945 --> 00:20:47,947 I'm just getting all the herbs ready and everything. 433 00:20:47,947 --> 00:20:51,117 This is the sauce that's going to dress this beautiful fish, 434 00:20:51,117 --> 00:20:53,753 so I really need the balance to be spot on. 435 00:20:54,821 --> 00:20:56,589 How are we going, Rhi? Yeah, good. You? 436 00:20:56,589 --> 00:20:57,890 Having fun yet? Yeah. 437 00:20:57,890 --> 00:21:00,693 I'm making John Dory al asado negro. 438 00:21:00,693 --> 00:21:03,062 I've decided to pick the mid-loin 439 00:21:03,062 --> 00:21:05,965 because Josh said it resembled a rabbit. 440 00:21:07,166 --> 00:21:12,605 This dish will have a very rich sauce with undertones of red wine, 441 00:21:12,605 --> 00:21:14,574 some of the sweetness from the palm sugar 442 00:21:14,574 --> 00:21:16,543 and a lot of charred veggies. 443 00:21:16,543 --> 00:21:19,011 The sauce should be smoky, really sweet and rich. 444 00:21:24,584 --> 00:21:25,852 Ooh, that's just gone off. 445 00:21:25,852 --> 00:21:27,787 Hey, Cath. Hey there! 446 00:21:27,787 --> 00:21:29,489 So, I was really interested, actually, 447 00:21:29,489 --> 00:21:31,023 when you mentioned rabbit. 448 00:21:31,023 --> 00:21:32,024 Yep. 449 00:21:32,024 --> 00:21:33,726 I'm going to do it with lentils... OK. 450 00:21:33,726 --> 00:21:35,462 ...with a red wine sauce. 451 00:21:35,462 --> 00:21:37,530 OK. Good luck, Cath. See ya. OK, thank you. Thanks. 452 00:21:37,530 --> 00:21:41,000 Come on. It's the finesse work that really gets me. 453 00:21:41,000 --> 00:21:42,735 Ralph. Ah, g'day. 454 00:21:42,735 --> 00:21:43,936 What have you got going on? 455 00:21:44,236 --> 00:21:46,939 You said, "Think of the fish as you would meat." You held up a chop. 456 00:21:46,939 --> 00:21:48,541 So, I'm trying to go a herb-crusted fish. 457 00:21:48,541 --> 00:21:50,443 I'm gonna make a crust for the lamb now. 458 00:21:50,443 --> 00:21:52,211 You just said, "Lamb." Sorry. 459 00:21:52,211 --> 00:21:54,547 There you go. You're there. You're there. 460 00:21:54,547 --> 00:21:56,716 Do you cook a lot of fish? 461 00:21:56,716 --> 00:21:59,251 Yeah, I do, but not this stuff. Oh, yeah. Same. 462 00:21:59,251 --> 00:22:00,252 Bit different. 463 00:22:00,252 --> 00:22:02,522 I love fish, but I'm nervous 464 00:22:02,522 --> 00:22:05,425 'cause Josh Niland's type of fish game is completely different, 465 00:22:05,425 --> 00:22:09,128 so I decide to go with something that I'm comfortable with. 466 00:22:09,128 --> 00:22:13,833 I am making bialy, which is, like, a little Jewish sort of bread 467 00:22:13,833 --> 00:22:15,835 that is topped normally with caramelised onions 468 00:22:15,835 --> 00:22:17,069 and a few other things, 469 00:22:17,069 --> 00:22:19,271 but I'm gonna top it with parts of the John Dory 470 00:22:19,271 --> 00:22:22,475 grinded into sort of a mince, in a way. 471 00:22:22,475 --> 00:22:24,644 Theo. Josh. Andy. 472 00:22:24,644 --> 00:22:27,647 Hey. Honestly, that demonstration... 473 00:22:27,647 --> 00:22:29,716 Oh, thanks. ...you've got a fan for life. 474 00:22:29,716 --> 00:22:31,651 I tell you what, it was just crazy. 475 00:22:31,651 --> 00:22:34,353 Started a little creepy and then ended even more creepy. I love it. 476 00:22:34,353 --> 00:22:36,789 It's what I'm all about. Creepy. 477 00:22:36,789 --> 00:22:38,991 Yeah, let's go. What's the creepy dish? 478 00:22:38,991 --> 00:22:43,129 So, it's a flatbread and I'm gonna use some of the head, 479 00:22:43,129 --> 00:22:45,331 the collars and pop that on top of the bread 480 00:22:45,331 --> 00:22:46,666 with the caramelised onions. 481 00:22:46,666 --> 00:22:49,402 Wow. Righto. Cool. And so how does that get cooked down? 482 00:22:49,402 --> 00:22:52,304 In the oven on top of the... On top of the bread. 483 00:22:55,041 --> 00:22:56,643 I'll put my hand up. 484 00:22:58,445 --> 00:23:03,382 John Dory being, yeah, a, you know, notoriously lean fish... 485 00:23:03,382 --> 00:23:06,052 It could end up super dry. 486 00:23:07,854 --> 00:23:09,422 You got a lot of thinking. Good luck. 487 00:23:09,422 --> 00:23:10,823 Cheers, mate. Cheers. 488 00:23:10,823 --> 00:23:13,359 The wheels are going in all different directions. 489 00:23:13,359 --> 00:23:15,261 I'm all over the place. 490 00:23:15,261 --> 00:23:18,130 What do I do? Do I just abandon the idea of bialy? 491 00:23:18,130 --> 00:23:19,799 Do I do something different? 492 00:23:19,799 --> 00:23:22,769 If I serve Josh Niland a dry John Dory, 493 00:23:22,769 --> 00:23:25,204 I'm straight in the Pressure Test tomorrow. 494 00:23:34,280 --> 00:23:38,217 John Dory being, yeah, a, you know, notoriously lean fish... 495 00:23:38,217 --> 00:23:41,220 It could end up super dry. 496 00:23:41,220 --> 00:23:43,155 You got a lot of thinking. Good luck. 497 00:23:43,155 --> 00:23:44,857 Cheers, mate. Cheers. 498 00:23:44,857 --> 00:23:47,894 I don't know what to do with my bialy. 499 00:23:47,894 --> 00:23:51,197 I got a bit confused at trying to just showcase the fish 500 00:23:51,197 --> 00:23:52,999 as much as I can, but in that process, 501 00:23:52,999 --> 00:23:54,834 I've sort of lost control a little bit. 502 00:23:54,834 --> 00:23:57,036 I have to rethink my idea, 503 00:23:57,036 --> 00:23:59,872 but I need to do it fast because time's running out. 504 00:23:59,872 --> 00:24:01,841 30 minutes to go. Let's go. 505 00:24:03,710 --> 00:24:06,546 30 minutes. OK. Let's do this. 506 00:24:08,981 --> 00:24:10,983 Where's my brain at? Why am I here? 507 00:24:10,983 --> 00:24:12,685 Oil! Jesus! 508 00:24:12,685 --> 00:24:16,355 I just tasted this dressing and it is not bad. 509 00:24:16,355 --> 00:24:19,225 Done my nam jim dressing for the fish. 510 00:24:19,225 --> 00:24:22,495 I'm just about to start on my rice and salad. 511 00:24:22,495 --> 00:24:26,132 I know I've got a lot of elements in my Thai-inspired dish, 512 00:24:26,132 --> 00:24:30,002 but as long as I leave enough time at the end to get that fish cooked, 513 00:24:30,002 --> 00:24:31,638 I should be OK. 514 00:24:31,638 --> 00:24:33,239 It doesn't need long to cook. 515 00:24:33,239 --> 00:24:34,874 I am feeling in a good place, yeah. 516 00:24:36,175 --> 00:24:37,143 Right. 517 00:24:37,409 --> 00:24:40,446 My original simple idea was to have an Indian-style canape 518 00:24:40,446 --> 00:24:44,383 of a little rice cake with some pan-fried fish cheeks, 519 00:24:44,383 --> 00:24:48,420 but the judges are worried that I'm not really meeting the brief 520 00:24:48,420 --> 00:24:49,789 with my dish today. 521 00:24:50,857 --> 00:24:52,124 I'm gonna use the roe. 522 00:24:52,124 --> 00:24:55,294 Ooh, all that roe! 523 00:24:55,294 --> 00:24:56,663 I've never cooked roe before, 524 00:24:56,663 --> 00:24:59,365 but I'm thinking I'll just saute it in the oil. 525 00:24:59,365 --> 00:25:02,635 It really likes to spit eggs at me. Oh! 526 00:25:02,635 --> 00:25:05,404 I hope that by using more of the John Dory, 527 00:25:05,404 --> 00:25:08,307 it's gonna be enough to avoid tomorrow's pressure test. 528 00:25:08,307 --> 00:25:09,909 How are you going, Adi? 529 00:25:09,909 --> 00:25:12,344 Oh, look, it's maybe coming together, Deccy. 530 00:25:12,344 --> 00:25:14,413 Alright. I mean, it's tasting nice. 531 00:25:14,413 --> 00:25:15,915 How are you? Good! 532 00:25:15,915 --> 00:25:17,884 Declan, meet Josh. G'day. 533 00:25:17,884 --> 00:25:19,686 Josh, how are you? G'day, Declan. How are you? 534 00:25:19,686 --> 00:25:21,721 Good. Nice to meet you. You too. 535 00:25:21,721 --> 00:25:24,090 Another moment ticked for you in the MasterChef kitchen? 536 00:25:24,090 --> 00:25:26,392 Absolutely, yeah, it's awesome. 537 00:25:26,392 --> 00:25:28,928 You're an inspiration to everyone in the fish industry. 538 00:25:28,928 --> 00:25:29,929 Thanks. 539 00:25:30,429 --> 00:25:33,165 OK, we got that out of the way, which is lovely. Let's go into the dish. 540 00:25:33,165 --> 00:25:34,867 Today, I wanted to branch out, 541 00:25:34,867 --> 00:25:39,205 and I think blackberry goes really nice with a poached fish 542 00:25:39,205 --> 00:25:41,440 if it's done right. 543 00:25:41,440 --> 00:25:44,410 So, is the blackberry the sauce? Yeah, correct. 544 00:25:44,410 --> 00:25:46,813 You're gonna have to really be at the top of your game. 545 00:25:46,813 --> 00:25:48,648 - Yeah. - I know you're pushing the boat out. 546 00:25:48,648 --> 00:25:51,751 Something this wild needs you to stay really on the money. 547 00:25:51,751 --> 00:25:53,419 Good luck, Declan. Thanks, gents. 548 00:25:54,687 --> 00:25:56,623 A lot's riding on this dish today. 549 00:25:56,623 --> 00:25:57,790 Alright. 550 00:25:57,924 --> 00:26:01,427 I don't want to be one of Josh Niland's bottom three dishes. 551 00:26:01,427 --> 00:26:05,097 I want a beautiful, sweet, delicate piece of John Dory 552 00:26:05,097 --> 00:26:07,099 sitting on the sauce which will have 553 00:26:07,099 --> 00:26:09,936 that sort of acidic, sweet, saltiness 554 00:26:09,936 --> 00:26:13,606 to counteract with that beautiful sweet piece of John Dory. 555 00:26:15,407 --> 00:26:16,375 Beautiful. 556 00:26:16,375 --> 00:26:19,145 So, I went for a little creative one today. 557 00:26:19,145 --> 00:26:21,580 I decided to cook the dory dog. 558 00:26:21,580 --> 00:26:23,515 Looks like just a dagwood dog with tomato sauce, 559 00:26:23,515 --> 00:26:26,052 but it's a dagwood dory with curry sauce. 560 00:26:26,052 --> 00:26:28,054 Mate. Yes, Mel? 561 00:26:28,054 --> 00:26:30,456 What a genius idea. Yeah. 562 00:26:30,456 --> 00:26:32,024 You confident with where everything's at? 563 00:26:32,024 --> 00:26:35,061 Just about ready to put it all together, balance everything out. 564 00:26:35,061 --> 00:26:39,999 If you can nail this, you will be a hero and go down in history. 565 00:26:39,999 --> 00:26:44,837 If you fail, we won't be angry, just a little disappointed. 566 00:26:44,837 --> 00:26:49,141 So, just... just keep on this vibe. Yep. Thanks, Mel. Appreciate it. 567 00:26:49,141 --> 00:26:52,679 When the judges are excited about your idea, 568 00:26:52,679 --> 00:26:55,614 it puts a bit of pressure on 'cause now you've really gotta nail it. 569 00:26:55,614 --> 00:26:56,649 Look how strong I am! 570 00:26:57,784 --> 00:27:00,386 The batter, it's Josh Niland's batter mix. 571 00:27:00,386 --> 00:27:02,789 It's got a lot of beer and a lot of vodka. 572 00:27:02,789 --> 00:27:04,223 It's as good as it gets. 573 00:27:04,223 --> 00:27:06,492 I'm going for, like, you know, that beautiful flaky battered fish 574 00:27:06,492 --> 00:27:08,728 that you'd buy at the fish and chip shop. 575 00:27:10,529 --> 00:27:11,898 Oh! 576 00:27:15,001 --> 00:27:16,703 Try it. Oh. 577 00:27:16,703 --> 00:27:19,205 Oh! Is that plantation? Yeah, plantains. 578 00:27:19,205 --> 00:27:20,239 Oh! Yeah! 579 00:27:21,573 --> 00:27:24,443 My asado negro, it's going good. 580 00:27:24,443 --> 00:27:26,813 I'm working on a sugar caramel 581 00:27:26,813 --> 00:27:29,448 where I'm going to smother the fish in it. 582 00:27:30,516 --> 00:27:34,186 I want to spend the time in cooking the mid-loin fish right. 583 00:27:34,186 --> 00:27:38,825 What I want to do is sear the edges of the fish in the caramel sauce 584 00:27:38,825 --> 00:27:40,526 and get it really, really crispy. 585 00:27:40,526 --> 00:27:43,930 The whole thing about today was thinking outside the box, right, 586 00:27:43,930 --> 00:27:45,698 so I think I did that. 587 00:27:45,698 --> 00:27:47,767 I'm just hoping the judges like it. 588 00:27:48,935 --> 00:27:50,837 Guys, some exciting ideas out there, 589 00:27:50,837 --> 00:27:53,039 but let's hope you can get them all on the plate. 590 00:27:53,039 --> 00:27:55,708 15 minutes to go. Here we go! 591 00:28:03,682 --> 00:28:06,118 I've got a few cuts of the fish on the hibachi. 592 00:28:06,118 --> 00:28:09,789 It's a technique I've never done before, so I am a little bit nervous. 593 00:28:11,523 --> 00:28:14,994 So, I'm finishing off a hot and sour sauce now 594 00:28:14,994 --> 00:28:17,029 and then it's gonna be all about that fish. 595 00:28:17,029 --> 00:28:18,164 Grace. Hello! 596 00:28:18,164 --> 00:28:19,766 How are you? Hi, Josh. How are you? 597 00:28:19,766 --> 00:28:20,767 What's happening? 598 00:28:21,167 --> 00:28:23,669 I'm gonna deep-fry the two collars and the cutlets as well. 599 00:28:23,669 --> 00:28:27,673 I'll dredge the fish in, like, a nice cornflour, zesty mix. 600 00:28:27,673 --> 00:28:30,142 It's simple, which I think is smart today. 601 00:28:30,142 --> 00:28:32,611 It's just gotta be done faultlessly. 602 00:28:32,611 --> 00:28:33,645 Thank you so much. Ta. 603 00:28:33,645 --> 00:28:35,681 There's not gonna be much room for error today. 604 00:28:35,681 --> 00:28:38,350 It's a tricky day. I don't wanna be in the next Pressure Test. 605 00:28:38,350 --> 00:28:40,820 The last one was hard enough, so... 606 00:28:42,154 --> 00:28:44,023 OK, what are we worried about? 607 00:28:44,023 --> 00:28:45,892 Adi. She's taken the cheeks out. 608 00:28:45,892 --> 00:28:48,627 She's gonna serve it on a rice cake. Two little things. 609 00:28:48,627 --> 00:28:50,662 There's not enough going on. There's not enough going on. 610 00:28:50,662 --> 00:28:52,865 Just trying to dry off some fish skins in the oven. 611 00:28:52,865 --> 00:28:55,334 Maybe I could crumble them on top of my one-bite appetiser. 612 00:28:55,334 --> 00:28:57,169 We've got a blackberry sauce out there. 613 00:28:57,169 --> 00:28:58,470 Declan. Yeah. 614 00:28:58,470 --> 00:28:59,806 This'll be good. 615 00:28:59,806 --> 00:29:02,108 Worried that he's really trying so hard to impress 616 00:29:02,108 --> 00:29:03,876 that he may fall short of the mark 617 00:29:03,876 --> 00:29:05,677 and it may land him in the bottom three. 618 00:29:05,677 --> 00:29:08,480 It's interesting and unique, but I like it, 619 00:29:08,480 --> 00:29:12,151 and sort of interesting and unique is Josh Niland. 620 00:29:12,151 --> 00:29:15,354 Theo, he's got a flatbread, which we know he can nail, 621 00:29:15,354 --> 00:29:18,424 but then he wants to mince up the fish and then bake it. 622 00:29:18,424 --> 00:29:20,392 We're worried about it being quite dry. 623 00:29:20,392 --> 00:29:22,962 I think I'm gonna change the way I'm gonna cook it 624 00:29:22,962 --> 00:29:24,463 so that it doesn't dry out. 625 00:29:24,463 --> 00:29:27,399 I'm gonna fill the dough with the John Dory. 626 00:29:27,399 --> 00:29:31,170 I think I'm gonna just pan-fry it instead of baking it in the oven. 627 00:29:31,170 --> 00:29:33,572 If I can pull it off, I think it's gonna be OK, 628 00:29:33,572 --> 00:29:38,210 but making a new dish in less than 15 minutes to go is pushing it. 629 00:29:38,210 --> 00:29:39,778 Sink or swim, hey? 630 00:29:39,778 --> 00:29:42,148 Probably get my hibachi. 631 00:29:42,148 --> 00:29:44,817 Whoo! That's hot! 632 00:29:44,817 --> 00:29:47,820 My Thai-inspired fish dish is coming together really well, 633 00:29:47,820 --> 00:29:49,021 so I'm feeling confident. 634 00:29:49,021 --> 00:29:50,756 Rhiannon, what's left to do? 635 00:29:50,756 --> 00:29:55,494 OK, so, I'm gonna quickly, um, put some lemongrass in my little salad... 636 00:29:55,494 --> 00:29:56,495 Yeah. 637 00:29:56,495 --> 00:29:58,197 ...and then the apples just in lime juice. 638 00:29:58,197 --> 00:30:00,032 That'll all go together at the end. 639 00:30:01,200 --> 00:30:03,469 You need to remember that this is a fish challenge, 640 00:30:03,469 --> 00:30:04,837 it's a Josh Niland challenge. 641 00:30:04,837 --> 00:30:09,108 Yep. The fish must be perfect. 642 00:30:09,108 --> 00:30:12,912 I was too busy focusing on everything else... 643 00:30:14,513 --> 00:30:17,049 ...and now we're at eight minutes to go 644 00:30:17,049 --> 00:30:19,451 and I'm only just getting this fish on. 645 00:30:19,451 --> 00:30:22,221 I don't know if this is gonna cook. 646 00:30:22,221 --> 00:30:24,991 If I can't do this fish any justice, 647 00:30:24,991 --> 00:30:26,558 I'm in bottom three for sure. 648 00:30:28,160 --> 00:30:30,262 You right, Rhi? Oh, it's just stuck. 649 00:30:30,262 --> 00:30:31,931 Come on, just breathe. 650 00:30:49,615 --> 00:30:52,118 I enjoyed this whole cook. 651 00:30:52,118 --> 00:30:53,986 Bloody hell. 652 00:30:53,986 --> 00:30:56,555 And now I've lost all control. 653 00:30:58,224 --> 00:31:01,393 This fish has to be on the plate. It is the main element. 654 00:31:01,393 --> 00:31:04,530 Just left it too late. Like, far out! 655 00:31:06,298 --> 00:31:07,499 Four minutes. Come on! 656 00:31:15,607 --> 00:31:16,808 I was very confused, 657 00:31:16,808 --> 00:31:20,179 but I feel like everything's sort of clicked into place. 658 00:31:20,179 --> 00:31:22,148 I've changed my idea. 659 00:31:22,148 --> 00:31:24,850 I'm now cooking the fish inside this flatbread, 660 00:31:24,850 --> 00:31:26,885 but there's not long to go, 661 00:31:26,885 --> 00:31:29,888 so I need to leave it in the pan for as long as I can 662 00:31:29,888 --> 00:31:32,091 to make sure it's cooked all the way through. 663 00:31:34,160 --> 00:31:37,463 I think I've captured the flavours from the asado negro. 664 00:31:37,463 --> 00:31:41,167 You have a lot of bitterness there and then sweetness of the wine, 665 00:31:41,167 --> 00:31:43,535 which is normally flavours associated with the fish. 666 00:31:43,535 --> 00:31:46,105 I would be so happy to show this to my mum. 667 00:31:46,105 --> 00:31:49,675 When she comes to visit, this could be my 'Welcome home, Mum' dish. 668 00:31:52,844 --> 00:31:55,281 So, to assemble this canape, I've got a rice cake 669 00:31:55,281 --> 00:31:57,616 and I cover it with this mangosteen paste. 670 00:31:57,616 --> 00:31:59,818 I then put a piece of fish on 671 00:31:59,818 --> 00:32:02,221 and I top it with a little bit of flavoured fish roe 672 00:32:02,221 --> 00:32:03,889 and the crispy skins. 673 00:32:03,889 --> 00:32:06,692 I think I've been inventive with the way that I used the fish, 674 00:32:06,692 --> 00:32:08,961 so I just hope that I've hit the brief. 675 00:32:10,662 --> 00:32:14,866 I'm after, you know, the dagwood dog, the sauce squeezed over it. 676 00:32:14,866 --> 00:32:18,370 I'm hoping that it's just a sort of a textural explosion 677 00:32:18,370 --> 00:32:20,806 with the strong sauce and the beautiful meat, 678 00:32:20,806 --> 00:32:24,876 the crunchy batter and it sort of all just works well together. 679 00:32:24,876 --> 00:32:28,547 I hate to do this to some of you, but 60 seconds! 680 00:32:30,983 --> 00:32:34,286 You can do it. You can do it, sweetie pie. 681 00:32:39,625 --> 00:32:40,993 Ooh! 682 00:32:40,993 --> 00:32:45,564 I took a big risk today with my flavours, 683 00:32:45,564 --> 00:32:48,034 but I'm happy with the cook of the fish. 684 00:32:48,034 --> 00:32:51,470 The blackberry sauce is nice and glossy and thick. 685 00:32:51,470 --> 00:32:55,607 Poached fish in the middle and some sauteed baby carrots and mushrooms. 686 00:32:55,607 --> 00:32:59,178 I just hope the fish and the blackberry sauce pair well together. 687 00:33:00,512 --> 00:33:02,848 We are down the wire. 688 00:33:02,848 --> 00:33:06,052 I'm bottom three for sure if I've undercooked this. 689 00:33:07,553 --> 00:33:10,156 Here it is, ladies and gentlemen. 10... 690 00:33:10,156 --> 00:33:13,559 9, 8, 7, 691 00:33:13,559 --> 00:33:16,295 6, 5, 4, 692 00:33:16,295 --> 00:33:19,665 3, 2, 1. 693 00:33:19,665 --> 00:33:23,001 That's it. Step away. 694 00:33:23,001 --> 00:33:26,105 Good job. Oh, I don't know, Deccy. 695 00:33:26,105 --> 00:33:27,773 How are you going? Yeah, good. 696 00:33:27,773 --> 00:33:29,875 Looks good. That looks good. 697 00:33:29,875 --> 00:33:31,543 Ooh! 698 00:33:35,047 --> 00:33:39,285 The first dish we'd like to taste belongs to Antonio. 699 00:33:43,422 --> 00:33:45,257 I'm bringing something that I really love 700 00:33:45,257 --> 00:33:47,293 and something that reminds me of home, 701 00:33:47,293 --> 00:33:51,097 so I just really want this to be the dish that the judges love today. 702 00:33:51,097 --> 00:33:52,864 Antonio, what did you make? 703 00:33:52,864 --> 00:33:55,801 I made you guys John Dory al asado negro 704 00:33:55,801 --> 00:33:58,704 with cauliflower puree and plantain chips. 705 00:33:58,704 --> 00:34:01,807 This is a dish that's very traditional from home. 706 00:34:17,589 --> 00:34:20,226 You've cooked it bang-on. 707 00:34:20,226 --> 00:34:24,730 Like, I don't think there's too much better you could have done there. 708 00:34:24,730 --> 00:34:28,200 The skin that's kind of been activated in that caramel, 709 00:34:28,200 --> 00:34:33,339 it's sticky, it's rich and it's really yummy. 710 00:34:35,974 --> 00:34:38,877 It's the type of dish that you do want to pick the bone up, 711 00:34:38,877 --> 00:34:41,880 drag it through the sauce at the end and have a good nibble on it. 712 00:34:41,880 --> 00:34:44,082 You've done a great job. Well done. Thank you. Thank you. 713 00:34:44,082 --> 00:34:46,618 Antonio, watching Josh and listening to Josh, 714 00:34:46,618 --> 00:34:49,855 it's really made you transform your thinking going into this challenge 715 00:34:49,855 --> 00:34:51,523 and that is exactly what we wanted. 716 00:34:51,523 --> 00:34:54,025 You did a great job today. I cannot complain at all. 717 00:34:54,025 --> 00:34:55,227 Thank you. Thank you. 718 00:34:55,227 --> 00:34:58,464 Antonio, I don't think there's anything lost in translation 719 00:34:58,464 --> 00:35:02,868 from transforming this from a beef dish to a fish application. 720 00:35:02,868 --> 00:35:05,437 I think any Venezuelan watching this 721 00:35:05,437 --> 00:35:08,240 will be just, you know, high-fiving you in spirit, 722 00:35:08,240 --> 00:35:09,608 because this was spectacular. 723 00:35:09,608 --> 00:35:11,443 Thank you. Thank you, guys. Nice one, mate. 724 00:35:13,312 --> 00:35:14,346 Phew! 725 00:35:17,149 --> 00:35:18,784 Aww. 726 00:35:18,784 --> 00:35:21,153 The next dish we'd like to taste belongs to Malissa. 727 00:35:23,822 --> 00:35:29,228 I made you hibachi-roasted John Dory with a yellow curry sauce. 728 00:35:29,228 --> 00:35:32,964 So, you have this really potent aromatic coating 729 00:35:32,964 --> 00:35:36,468 and then you have this beautiful, tender, silky flesh of the fish. 730 00:35:36,468 --> 00:35:38,570 That was a real pleasure to eat. 731 00:35:38,570 --> 00:35:40,105 Well done. Thank you! 732 00:35:40,105 --> 00:35:41,807 Ralph! 733 00:35:41,807 --> 00:35:45,877 Herb-crusted Dory with a potato bake roe. 734 00:35:45,877 --> 00:35:48,647 Great concept as a dish, mate. 735 00:35:48,647 --> 00:35:50,516 I love the herb crust on it. 736 00:35:50,516 --> 00:35:52,251 Thank you, guys. Well done, Ralph. 737 00:35:54,586 --> 00:35:56,355 Next up, Brent, please. 738 00:35:58,524 --> 00:36:01,993 The dagwood dory looks so epic. 739 00:36:01,993 --> 00:36:04,863 It's like a trickery of the mind. 740 00:36:04,863 --> 00:36:07,733 Is it at the show or are we at a fine dining restaurant? 741 00:36:07,733 --> 00:36:10,636 I'm loving it, but I haven't got to taste it all together. 742 00:36:12,704 --> 00:36:13,972 What have you cooked us, mate? 743 00:36:13,972 --> 00:36:16,074 This is a dagwood dory. 744 00:36:32,891 --> 00:36:35,961 Brent, the sausage, 745 00:36:35,961 --> 00:36:38,897 the flavour that you've got in there is epic. 746 00:36:40,499 --> 00:36:43,735 You know, having that sort of Sri Lankan aromats in there 747 00:36:43,735 --> 00:36:45,103 has just brought it to life, 748 00:36:45,103 --> 00:36:47,639 and then your sauce on the side just complements that. 749 00:36:47,639 --> 00:36:49,140 The most important thing for me 750 00:36:49,140 --> 00:36:51,577 was thinking about fish in a different way. 751 00:36:51,577 --> 00:36:53,011 That's why this guy's here today. 752 00:36:53,011 --> 00:36:54,613 And you nailed that part of it, mate. 753 00:36:54,613 --> 00:36:55,881 Thank you. 754 00:36:55,881 --> 00:36:57,949 From an innovation point of view, loved it. 755 00:36:59,217 --> 00:37:01,320 That's how you end up with being able 756 00:37:01,320 --> 00:37:03,389 to pop all of the compromised parts 757 00:37:03,389 --> 00:37:05,691 that people just feel totally uncomfortable about 758 00:37:05,691 --> 00:37:08,960 and what you've done today is really show what is possible 759 00:37:08,960 --> 00:37:11,697 and, like, why aren't we having that at the Royal Easter Show? 760 00:37:11,697 --> 00:37:12,931 Yeah. 761 00:37:13,231 --> 00:37:15,367 It's almost like a Sri Lankan-spiced fishcake or something like that 762 00:37:15,367 --> 00:37:19,938 and the texture of the fry on the outside, your batter, is wonderful. 763 00:37:19,938 --> 00:37:24,576 Like, bending your brain to getting to that concept, 764 00:37:24,576 --> 00:37:26,044 that's a win for me, 765 00:37:26,044 --> 00:37:28,347 so I'm pretty stoked for you. 766 00:37:28,347 --> 00:37:30,616 Yeah. Awesome. Thanks, guys. Well done, mate. 767 00:37:35,887 --> 00:37:37,255 Good one. 768 00:37:40,692 --> 00:37:42,361 Theo! 769 00:37:44,262 --> 00:37:45,263 I'm nervous. 770 00:37:45,431 --> 00:37:48,467 I'm praying that the bread and fish is cooked perfectly. 771 00:37:48,467 --> 00:37:50,469 I do not want to be in that bottom three. 772 00:37:50,469 --> 00:37:52,471 I don't want to go in a Pressure Test tomorrow. 773 00:38:05,150 --> 00:38:07,886 Get inspired by our fabulous home cooks. 774 00:38:07,886 --> 00:38:11,723 Stream full episodes of MasterChef Australia now 775 00:38:11,723 --> 00:38:14,092 on 10 play. 776 00:38:20,231 --> 00:38:21,633 What's the dish? 777 00:38:21,633 --> 00:38:23,034 It started out as something else, 778 00:38:23,034 --> 00:38:25,036 but now it's khachapuri with John Dory. 779 00:38:45,457 --> 00:38:49,160 Um, I thought the fish was gonna be really dry, 780 00:38:49,160 --> 00:38:51,296 but I think you made the right decision. 781 00:38:53,565 --> 00:38:55,467 The fish is cooked really nicely. 782 00:38:57,403 --> 00:38:59,371 So, good stuff there. 783 00:38:59,371 --> 00:39:02,107 But what suffered is the bread. 784 00:39:02,107 --> 00:39:05,010 The bread's actually undercooked... Mm-hm. 785 00:39:05,010 --> 00:39:09,548 ...which is really strange from you because you're the bread guy. 786 00:39:09,548 --> 00:39:10,882 Yeah. 787 00:39:10,882 --> 00:39:12,984 I don't know what happened today with you. Like... 788 00:39:12,984 --> 00:39:14,420 Neither do I, to be honest. Yeah. 789 00:39:14,420 --> 00:39:17,523 I think it was, like, trying to respect the fish so much 790 00:39:17,523 --> 00:39:19,224 that I kind of lost everything else. 791 00:39:21,460 --> 00:39:23,228 Without reiterating any of that, 792 00:39:23,228 --> 00:39:26,798 to look at it in, I suppose, a little bit of positivity, 793 00:39:26,798 --> 00:39:30,502 the very thin layer of cooked, toasted bread across the top 794 00:39:30,502 --> 00:39:31,637 was heaven. 795 00:39:31,637 --> 00:39:32,638 Yep. 796 00:39:32,638 --> 00:39:35,173 So, hold your head up on that one. Thanks. 797 00:39:36,442 --> 00:39:40,311 The fish was cooked beautifully. So good, so flavourful. 798 00:39:42,548 --> 00:39:44,916 It's the MasterChef kitchen. Sometimes it gets you, man. 799 00:39:44,916 --> 00:39:46,184 Yeah, fair enough. Yep. 800 00:39:46,184 --> 00:39:48,954 You just presented as somebody who was overthinking it 801 00:39:48,954 --> 00:39:50,756 and that's exactly what we got. 802 00:39:50,756 --> 00:39:51,857 Yeah. Thanks, mate. 803 00:39:51,857 --> 00:39:53,692 Thank you, guys. Thanks, Theo. 804 00:39:55,527 --> 00:39:57,362 The pressure definitely got to me today. 805 00:39:57,362 --> 00:40:01,099 It would take a miracle for me not to be in the bottom three. 806 00:40:01,099 --> 00:40:02,868 Next up, it's Adi. 807 00:40:04,636 --> 00:40:06,705 I really wanted to try and push myself 808 00:40:06,705 --> 00:40:08,373 and do something differently today, 809 00:40:08,373 --> 00:40:09,975 but now that I'm looking at this dish, 810 00:40:09,975 --> 00:40:12,578 I'm worried about how much fish there is on the plate. 811 00:40:13,579 --> 00:40:15,346 I hope that I've done enough. 812 00:40:17,182 --> 00:40:20,218 I've done the John Dory cheeks on a rice cake 813 00:40:20,218 --> 00:40:23,889 with the John Dory roe and some crispy fish skin. 814 00:40:47,579 --> 00:40:49,881 Very interesting flavour profile. 815 00:40:49,881 --> 00:40:51,517 I haven't tasted anything like that before, 816 00:40:51,517 --> 00:40:53,785 um, so that's a positive, 817 00:40:53,785 --> 00:40:56,788 but there's so much rice cake there. 818 00:40:56,788 --> 00:40:57,789 Yeah. 819 00:40:57,789 --> 00:40:59,991 So, it really does get lost. 820 00:40:59,991 --> 00:41:01,860 That's kind of not in the spirit 821 00:41:01,860 --> 00:41:04,095 of what Josh was trying to achieve today. 822 00:41:05,330 --> 00:41:09,334 I don't think it was a bad idea to elevate a beautiful home memory 823 00:41:09,334 --> 00:41:12,938 into something that could be a fancy-schmancy canape. 824 00:41:12,938 --> 00:41:16,374 It just didn't quite come together for the brief today. 825 00:41:16,374 --> 00:41:17,408 Yep. 826 00:41:17,408 --> 00:41:19,578 Cool. Thanks, guys. Thank you. 827 00:41:21,547 --> 00:41:23,582 Next up, it's Grace, please. 828 00:41:25,116 --> 00:41:26,985 Grace, what have you made us? 829 00:41:26,985 --> 00:41:30,722 Fried John Dory with a hot and sour sauce. 830 00:41:30,722 --> 00:41:32,858 Hot and sour sauce. Love it. 831 00:41:32,858 --> 00:41:36,461 Great balance. It is bottle-ready, you know what I'm saying? 832 00:41:36,461 --> 00:41:39,164 It's delicious. Awesome. Thank you so much. 833 00:41:39,164 --> 00:41:44,369 The fish, both of the pieces I had are sadly overcooked. 834 00:41:44,369 --> 00:41:45,637 OK. 835 00:41:45,637 --> 00:41:47,438 I'm gutted for you because the sauce is epic. 836 00:41:47,438 --> 00:41:49,140 Thanks, Grace. 837 00:41:49,140 --> 00:41:50,375 Next up, Rue. 838 00:41:52,210 --> 00:41:58,116 Poached John Dory with a pea relish and a beurre blanc. 839 00:41:58,116 --> 00:42:00,051 We love the simplicity of this dish. 840 00:42:00,051 --> 00:42:02,087 The fish is cooked nicely, 841 00:42:02,087 --> 00:42:05,991 but, unfortunately, it's so lacking in seasoning in so many areas. 842 00:42:05,991 --> 00:42:07,225 Thanks, Rue. Thank you. 843 00:42:08,426 --> 00:42:11,630 The fish man, Declan! 844 00:42:11,630 --> 00:42:12,998 Bloody hell. 845 00:42:12,998 --> 00:42:15,033 I'm super overwhelmed and stoked 846 00:42:15,033 --> 00:42:18,804 to be, yeah, presenting this dish to Josh Niland today, 847 00:42:18,804 --> 00:42:22,107 and I just hope, you know, that the judges like my flavour combination 848 00:42:22,107 --> 00:42:23,775 of fish and the blackberry sauce. 849 00:42:23,775 --> 00:42:26,144 Declan, what did you cook, mate? 850 00:42:26,144 --> 00:42:31,116 Um, so, I've done a poached John Dory with a blackberry reduction. 851 00:42:32,584 --> 00:42:35,386 Right. Big day for you, cooking for one of your heroes. 852 00:42:35,386 --> 00:42:36,722 Yeah. Two in a row. 853 00:42:36,722 --> 00:42:39,324 Yeah, I know. No, massive day, definitely. 854 00:42:39,324 --> 00:42:41,526 Yesterday, I just got a bit overwhelmed 855 00:42:41,526 --> 00:42:43,695 and didn't want to screw this one up - 856 00:42:43,695 --> 00:42:44,963 or hopefully, anyway. 857 00:42:44,963 --> 00:42:47,699 OK, cool. We might get stuck in. 858 00:43:02,047 --> 00:43:04,549 I've got to say, I didn't think this was gonna work, 859 00:43:04,549 --> 00:43:07,252 but I actually like your sauce. 860 00:43:09,354 --> 00:43:12,791 You've thought differently about this, which I love. 861 00:43:14,059 --> 00:43:17,195 For me, it was the John Dory, the mushroom and the sauce, 862 00:43:17,195 --> 00:43:20,331 and I think those three things, in terms of flavour, were brilliant. 863 00:43:21,566 --> 00:43:22,801 It was really great. 864 00:43:22,801 --> 00:43:24,836 The John Dory was cooked really perfectly, 865 00:43:24,836 --> 00:43:28,674 showcasing the slippery, pearlescent, beautiful texture 866 00:43:28,674 --> 00:43:29,708 that John Dory should have. 867 00:43:29,708 --> 00:43:30,709 Yep. 868 00:43:31,142 --> 00:43:33,912 And the second I had a little John Dory with sauce, really yummy. 869 00:43:33,912 --> 00:43:34,946 Like, delicious. 870 00:43:35,113 --> 00:43:37,382 Declan, this is some high-concept thinking. 871 00:43:37,382 --> 00:43:39,851 There's an intellectual side of you that we're seeing 872 00:43:39,851 --> 00:43:41,753 in you bringing us this dish 873 00:43:41,753 --> 00:43:44,222 and I commend you for being committed enough 874 00:43:44,222 --> 00:43:45,490 to pushing on through. 875 00:43:45,490 --> 00:43:47,693 There's something very cool about to happen to you 876 00:43:47,693 --> 00:43:49,961 if you continue down this train of thought. 877 00:43:49,961 --> 00:43:52,230 Alright, thank you for your kind words. 878 00:43:52,230 --> 00:43:53,699 Thank you. Great work, Declan. 879 00:43:53,699 --> 00:43:57,235 Good kid. 880 00:43:57,235 --> 00:44:00,305 The next dish we'd like to taste belongs to Rhiannon. 881 00:44:02,407 --> 00:44:04,109 I'm so nervous. 882 00:44:04,109 --> 00:44:05,944 Every element, I wanted perfect, 883 00:44:05,944 --> 00:44:09,614 and I'm worried that I've undercooked this fish. 884 00:44:18,523 --> 00:44:20,458 Rhiannon, what have you made for us? 885 00:44:20,458 --> 00:44:22,327 Hibachi-grilled John Dory 886 00:44:22,327 --> 00:44:24,129 with, like, an Asian apple salad 887 00:44:24,129 --> 00:44:27,298 and a nam jim dressing and some rice. 888 00:44:27,298 --> 00:44:31,536 Rhiannon, I'm a little surprised by your demeanour walking down here, 889 00:44:31,536 --> 00:44:34,639 because I thought you were happy with your cook. 890 00:44:34,639 --> 00:44:38,409 I'm really upset because Josh has just done the best job for us, 891 00:44:38,409 --> 00:44:41,880 and then, at the end, I just didn't give myself enough time. 892 00:44:41,880 --> 00:44:46,617 I'm just devastated, because this is me on a plate. 893 00:45:05,703 --> 00:45:09,074 OK, let's start with the rice. 894 00:45:09,074 --> 00:45:11,442 Perfectly cooked, lovely. 895 00:45:11,442 --> 00:45:14,445 The salad - crunchy, delicious. 896 00:45:14,445 --> 00:45:17,148 The dressing is punchy, full of aromats. 897 00:45:17,148 --> 00:45:19,885 The balance is also great. 898 00:45:19,885 --> 00:45:21,452 And the cooking of the fish. 899 00:45:23,588 --> 00:45:24,890 Um... 900 00:45:28,994 --> 00:45:30,028 ...it's perfect. 901 00:45:30,028 --> 00:45:31,496 Oh! 902 00:45:38,569 --> 00:45:40,138 It's perfect. 903 00:45:41,339 --> 00:45:45,043 Not only the two cutlets but the head as well. 904 00:45:46,644 --> 00:45:49,147 Rhiannon, I am so proud of you. Oh! 905 00:45:49,147 --> 00:45:50,215 So proud of you. 906 00:45:50,215 --> 00:45:52,350 I thought I'd be crying with being upset. 907 00:45:52,350 --> 00:45:54,252 Because I'm getting emotional now. 908 00:45:54,252 --> 00:45:56,788 What you've done is made this guy so proud... 909 00:45:56,788 --> 00:45:57,923 Brilliant. 910 00:45:57,923 --> 00:46:00,325 ...because you've cooked something so perfectly. 911 00:46:00,325 --> 00:46:02,527 I mean, you'd be happy to serve that in your shop. 912 00:46:02,527 --> 00:46:04,429 Absolutely. Wow. 913 00:46:04,429 --> 00:46:06,531 And very few times come to MasterChef kitchen 914 00:46:06,531 --> 00:46:08,433 and see a fish so perfectly cooked. 915 00:46:08,433 --> 00:46:09,500 Oh, far out. 916 00:46:09,500 --> 00:46:11,302 That's awesome. 917 00:46:12,971 --> 00:46:14,873 Wowee, huh? 918 00:46:14,873 --> 00:46:17,943 There are turning points in this competition. 919 00:46:17,943 --> 00:46:19,744 Let this be your turning point. 920 00:46:19,744 --> 00:46:24,149 However you got to this decision to cook this style of food, 921 00:46:24,149 --> 00:46:27,718 do that as many times as you possibly can in this competition, 922 00:46:27,718 --> 00:46:30,455 because there's something special in this food. 923 00:46:30,455 --> 00:46:31,789 We're all digging it. 924 00:46:34,960 --> 00:46:36,627 Oh, my God! 925 00:46:38,263 --> 00:46:39,898 Yeah! 926 00:46:39,898 --> 00:46:41,399 Yes! Thank you! 927 00:46:41,399 --> 00:46:43,101 Oh, my God! 928 00:46:49,774 --> 00:46:51,542 Congratulations to all of you. 929 00:46:51,542 --> 00:46:54,946 I love coming back to the MasterChef kitchen every time. 930 00:46:54,946 --> 00:46:57,415 What we've managed to do today as a team 931 00:46:57,415 --> 00:46:59,384 is hopefully shift the perceptions. 932 00:46:59,384 --> 00:47:02,353 And don't always go for what's first thought of. 933 00:47:02,353 --> 00:47:04,990 Try to think of things a little bit more broadly 934 00:47:04,990 --> 00:47:08,960 because what we do now impacts what the future state could really be. 935 00:47:08,960 --> 00:47:11,629 So, thank you for having me. It's a privilege. 936 00:47:11,629 --> 00:47:15,166 Thank you. Josh Niland, everybody! 937 00:47:20,771 --> 00:47:22,440 Time for the not-so-fun part. 938 00:47:23,808 --> 00:47:27,212 If I call your name, you will be cooking in tomorrow's Pressure Test. 939 00:47:27,212 --> 00:47:31,082 The first dish didn't capture the spirit of this challenge. 940 00:47:31,082 --> 00:47:34,585 That dish was cooked by you, Adi. Yep. 941 00:47:34,585 --> 00:47:38,823 The next dish, what we got was undercooked bread. 942 00:47:38,823 --> 00:47:42,360 I'm sorry, Theo, but you're also cooking tomorrow. 943 00:47:42,360 --> 00:47:46,898 Lastly, this dish had a sauce that was good enough to bottle, 944 00:47:46,898 --> 00:47:51,102 but the name of the game today was fish, 945 00:47:51,102 --> 00:47:53,972 and I'm sorry, Grace, yours was well overcooked. 946 00:47:56,174 --> 00:47:57,943 Adi, Theo and Grace, 947 00:47:57,943 --> 00:48:01,712 the three of you are cooking in tomorrow's Pressure Test. 948 00:48:03,915 --> 00:48:05,550 Good luck, guys. We'll see you tomorrow. 949 00:48:05,550 --> 00:48:06,751 Well done, everyone. 950 00:48:09,587 --> 00:48:12,157 See you, Josh. 'Bye, mate. See ya. 951 00:48:12,157 --> 00:48:13,959 See you, Declan. 'Bye, Declan. 952 00:48:13,959 --> 00:48:15,460 'Bye, Declan! 953 00:48:17,262 --> 00:48:19,064 Oh, my God. 954 00:48:19,064 --> 00:48:21,799 Tomorrow night on MasterChef Australia... 955 00:48:21,799 --> 00:48:22,968 Luke Nguyen! 956 00:48:22,968 --> 00:48:25,403 Hey! 957 00:48:25,403 --> 00:48:27,238 ...there are pressure tests... 958 00:48:27,238 --> 00:48:29,107 You'll be cooking my... 959 00:48:29,107 --> 00:48:30,108 Ooh! 960 00:48:30,108 --> 00:48:32,743 I'm terrified. 961 00:48:32,743 --> 00:48:35,513 ...then there are pressure tests. 962 00:48:36,514 --> 00:48:38,116 I really don't know what I'm doing. 963 00:48:38,116 --> 00:48:40,451 Just like there are surprises... 964 00:48:40,451 --> 00:48:42,053 Look at your penis. Oh. 965 00:48:42,053 --> 00:48:43,688 I mean your bull penis. 966 00:48:43,688 --> 00:48:45,490 Definitely didn't wake up this morning 967 00:48:45,490 --> 00:48:47,725 thinking that that was going to happen. 968 00:48:47,725 --> 00:48:52,763 ...and then there are surprises. 969 00:48:52,763 --> 00:48:54,365 Oh, my God. 970 00:48:54,365 --> 00:48:56,201 It's D-day. 971 00:49:01,006 --> 00:49:03,374 Captions by Red Bee Media