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NARRATOR: Previously on
MasterChef Australia...
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00:00:09,710 --> 00:00:11,145
MELISSA: It's Rick Stein!
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00:00:11,145 --> 00:00:12,780
(CONTESTANTS CHEER)
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00:00:12,780 --> 00:00:16,417
...with a global superstar
in the house...
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It's so tender, this squid.
You're gonna love cooking with it.
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00:00:19,320 --> 00:00:23,657
...this two-round elimination
was no 'Squid Game'.
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CATH: There's nowhere to hide
with this dish.
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00:00:25,493 --> 00:00:27,328
Oh, bloody hell!
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I'm gonna play my pin. Yeah.
(CONTESTANTS EXCLAIM)
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00:00:32,066 --> 00:00:33,667
Yeah.
CATH: Declan!
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00:00:33,667 --> 00:00:37,371
They levelled up
with exquisite dishes...
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ANDY: That's an absolute
cracker peaking with flavour.
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It's just simple perfection.
Well done.
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00:00:42,276 --> 00:00:47,348
...but it was Phil who said
farewell to the MasterChef kitchen.
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PHIL: Not only as a cook,
but as a person,
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I've just changed and grown so much
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and I've loved
every single minute of it.
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(CONTESTANTS CHEER)
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Tonight, an exceptional
mystery box
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reels them in hook, line and sinker.
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THEO: That's what this kitchen
is all about.
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You need to push yourself,
so let's go.
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(BRIGHT MUSIC)
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GRACE: I wonder what surprise
is gonna be behind those doors.
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(INDISTINCT CONVERSATIONS)
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DECLAN: New day, new opportunity.
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Let's get it.
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(CONTESTANTS EXCLAIM)
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(JUDGES APPLAUD)
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Yes, it's Monday Mystery Box
day. Come on.
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WOMAN: OK.
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RHIANNON:
I actually like mystery boxes.
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I feel like I go in there
relaxed and I can get creative.
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I can get weird.
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Well, we've got some good news
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and it might not feel like it
just yet,
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but you are halfway through
this competition.
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(CONTESTANTS CHEER)
Yeah!
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Every single night this week,
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we'll be joined by some of the
most legendary and iconic figures
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00:02:06,327 --> 00:02:07,728
in the industry...
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(CONTESTANTS MURMUR)
Oh, my goodness.
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...starting with the chef that
set this very mystery box.
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He has cooked all over the world
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before opening his first
restaurant to great acclaim
seven years ago.
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He's won every award under the sun
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and was the only Australian to make
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the Top 100 Best Chefs in the
World list for 2022.
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He has changed the way
that we think about fish
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and, in turn,
the way we think about food.
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You gave it away.
(ALL LAUGH)
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Please welcome from Saint Peter
and Charcoal Fish in Sydney,
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Josh Niland!
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(CONTESTANTS CHEER AND APPLAUD)
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(CONTESTANTS CHEER AND WHISTLE)
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(LAUGHS) Wow! Josh Niland!
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He's the icon of fish in Australia
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and has just been someone who
I've followed for many years
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and practised a lot of his methods.
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He's definitely
a huge inspiration for me.
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WOMAN: Oh, my goodness.
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Josh, welcome back to the
MasterChef kitchen. How are
you, mate?
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Good to be home.
(ALL LAUGH)
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What have you been up to, mate?
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The team at Saint Peter just
got two hats, which is exciting.
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Mate, congratulations.
Just, like, come on.
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Petermen is a new restaurant
Julie and I have undertaken
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and then the third book coming
out end of the year,
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'Fish Butchery',
so trying to encourage people
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to see more than just the fillets.
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As if you haven't got
enough feathers in your cap.
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That's right. Alright.
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Josh, you're here
for a particular reason.
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Let's not wait any longer.
Let's get on with it.
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Yeah? Shall we get on with it?
Good.
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So, probably no surprises at
all what's under here.
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It's a beautiful John Dory.
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Oh! (GIGGLES)
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And I'm gonna show you
how to break it down.
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CATH: Josh Niland
is in the house today
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and he's about to give us
the most amazing masterclass.
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I'm so excited. Here we go.
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So, we're starting with
a whole product.
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The organs are intact,
the gills are in place.
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The best way to do it is always
to cut the gills behind the collars
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at the very top
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and then cut it off the back,
off the spine, there.
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So, once that's done...
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...the tip of the scissors
go into the fish's bottom
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and don't go in too deep
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because the organs have the potential
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of carrying some kind of
culinary opportunity.
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Separate the collar now
away from the gill.
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And now everything comes out
in one piece.
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And so...
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Wow!
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...it's far less gnarly than just...
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You know, just cutting in
and then sweeping out.
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And now you have visibility
over what's inside.
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Oh, what?!
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This one here, this is the roe.
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Within this membrane
carries millions of tiny eggs.
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Wow, that's amazing.
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These can be cut open.
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Wow.
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And it's just to push all of
these many, many many eggs out.
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And now you've got
individual fish eggs
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that can get stirred through
a polenta,
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can go through scrambled eggs,
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can go through a great potato bake.
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Yeah. That's amazing.
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ANDY: You guys are gonna take
a lot away from this,
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but even that just first step,
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I mean, we've all,
you know, gutted a fish,
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but we've never done it like that.
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That is, like,
such an easy technique to do
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and you're left with
so many goodies to play with.
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RALPH: Seeing the way
Josh interprets just a fish...
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Moving on to the bigger part
of the fish.
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...is spectacular.
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The head.
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He's done so much for food
in terms of sustainability.
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You can actually use a fish eye
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for so many different applications,
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whether you're wanting to
thicken sauces,
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whether you want to make ice cream.
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And the head, obviously.
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Full of wonderful meat
and a great part.
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Connected to the head,
the two collars,
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and with a little added finesse
and intentionality,
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you can clean off this meat as
you would a bit of a lamb cutlet.
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So, you've got a generous
amount of meat on this side,
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a lovely little bit of meat
on this side that's boneless
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and then a handle
that's, you know, ready to go.
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So, now the tail.
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So, we can trim down the spine.
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First cut.
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This'd be classed as an
old-fashioned cutlet or darne.
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You can see the seams of the muscle.
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One side has the bone present
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and then the other side is then
held together by a seam of cartilage.
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That cartilage and gelatine
carries all the flavour.
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Um, and this is
the kind of vernacular
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that we need to generate to
talk about fish more as meat.
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That one goes in.
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JOCK: Josh, question. Yes.
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The traditional way of fishmongery
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where you're just whipping off
two fillets and then the head...
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Yep.
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...the collars and the bones,
they end up in waste,
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what is the monetary value
at the end of that?
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Yeah, the best way
I can explain that to you is
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when I got my first invoice,
which was for the fish,
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it was $4,500,
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and $2,250 was going in the bin.
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Mm!
Wow.
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The head has the same monetary
value as the centre cut of a fillet
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and oftentimes exceeds the weight,
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and it's just for
a lack of imagination,
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a lack of intentionality
that the head goes in the bin.
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You're not only not wasting
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but you're creating way more
value in this process.
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BRENT: So good.
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Then, next, the belly.
Move against the ribs.
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Take the belly away from that.
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BRENT: I am loving it.
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Josh Niland's vision is just
amazing when it comes to fish.
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The next move, we've taken off
this wonderful chop.
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Wow. Right.
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Watching him do his magic,
it's got the mind ticking -
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how can I impress Josh Niland
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and show him that I'm sort of
trying to think the same way?
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And then this one here.
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So, this last section,
which is kind of cool,
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the mid-loin chop reminds me so
much of a rabbit saddle.
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Wow. Look at that. That's
amazing.
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And then that is the last piece
of our little John Dory puzzle.
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So, from head to tail, the John
Dory breakdown starts with the head,
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the eye, the top-loin chop,
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the mid-loin chop
and this one here, the collars.
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The next ones - belly,
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the two at the top here,
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the chop,
the one almost like a rib eye.
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Following on from that rib
is another type of cutlet
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and then the tail -
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one carrying the spine and then
one carrying the cartilage -
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and then the tail
for aesthetic good measure.
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(CONTESTANTS APPLAUD)
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Guys, how good was that, hey?
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Oh, my God!
Amazing!
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WOMAN: That was incredible.
CATH: Epic.
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Did you all pay close
attention? Yeah.
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Good, because you've got to do that.
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You've got 10 minutes to do it.
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And your time starts now.
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No, I'm just joking.
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(CONTESTANTS LAUGH)
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Adi was, like... She was
literally gonna run to the bench.
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I tell you what, though.
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You'll be thrilled to know
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that Josh has done all the
hard work for you today.
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(CONTESTANTS EXCLAIM)
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00:10:06,073 --> 00:10:10,477
What you see there is exactly
what's under your mystery boxes.
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CATH: Oh, that's amazing.
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You're welcome.
CONTESTANTS: Thank you.
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No traditional cuts.
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Every cut is true
to Josh's unique style,
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00:10:20,320 --> 00:10:23,090
and that's what today's
challenge is all about.
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00:10:23,090 --> 00:10:26,226
Josh, what do you want to see
from these guys today?
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00:10:26,226 --> 00:10:27,627
Diversity of methods.
211
00:10:27,627 --> 00:10:30,297
Don't be limited to
what history tells us
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00:10:30,297 --> 00:10:32,099
we need to put with a fish.
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Just open your mind
a little bit more.
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I like it. Righto.
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You've got a total of 75 minutes
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to bring us an absolutely
delicious dish using Josh's
John Dory.
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The three least impressive dishes
218
00:10:44,778 --> 00:10:48,916
will land their makers
straight into tomorrow's
Pressure Test,
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00:10:48,916 --> 00:10:50,650
where someone will go home.
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Josh, you did all the hard
work. Did you want to get 'em
started?
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00:10:54,221 --> 00:10:58,859
Absolutely. Alright, guys,
your 75 minutes starts now.
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(VIBRANT MUSIC)
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CATH: Oh, have fun, guys.
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Wow.
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GRACE: Course, Rhi. Straight
to the chilli. Love it.
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Straight to the chilli, mate.
You got it.
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(WHISPERS) There we go.
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That demonstration that Josh
just did, it really blew my mind.
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00:11:22,382 --> 00:11:26,053
Oh, my goodness. Josh Niland's
in the house. It's very exciting.
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Just want to get into it straightaway.
231
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Josh has inspired me to use
the fish head and the cutlets.
232
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Never used the fish head in my
life, but you know what?
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Why not live on the edge and
get it out there while he's
here, you know?
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Oh, my goodness, I cannot
believe we are so close to top 10.
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I want it so badly,
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00:11:45,038 --> 00:11:48,541
so I need to make sure that I
do a cracker of a dish today.
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So, the dish is hibachi-grilled
fish head and cutlets,
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nam jim dressing
with a green apple salad.
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00:11:54,782 --> 00:11:57,217
Thai-inspired flavours. That's
me.
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That's what I absolutely love.
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Hopefully it will be delicious.
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Oh, God, I'm hot already.
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00:12:02,122 --> 00:12:03,824
This is very, very exciting.
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00:12:03,824 --> 00:12:05,926
It's always a good day
when you're in the kitchen.
245
00:12:05,926 --> 00:12:06,994
Aww, thanks.
246
00:12:07,327 --> 00:12:09,396
Andy, what would you cook if
you were in this competition
today?
247
00:12:09,396 --> 00:12:10,798
I would be maybe rolling the belly
248
00:12:10,798 --> 00:12:12,432
like you would a lamb belly
or something.
249
00:12:12,432 --> 00:12:13,666
Yep.
250
00:12:13,666 --> 00:12:15,668
I look at that fish head
and I'm thinking of
251
00:12:15,668 --> 00:12:17,670
all of the different broths
and all sorts of things
252
00:12:17,670 --> 00:12:19,406
that I could make with that alone
253
00:12:19,406 --> 00:12:23,010
and really make the most of
the gelatinous qualities.
254
00:12:23,010 --> 00:12:24,611
Yeah, do a beautiful broth
with the head
255
00:12:24,611 --> 00:12:27,347
and then skewer the belly up
and then set it over the top.
256
00:12:27,347 --> 00:12:28,481
Yeah.
Come on.
257
00:12:28,481 --> 00:12:30,984
Like, I mean,
there's so much fun to be had.
258
00:12:34,687 --> 00:12:36,556
ANTONIO: I'm really excited
about this.
259
00:12:36,556 --> 00:12:39,159
I'm just inspired and I want
to bring it home, thinking
about home,
260
00:12:39,159 --> 00:12:40,160
so, yeah.
261
00:12:40,160 --> 00:12:43,763
My dish today is
John Dory al asado negro,
262
00:12:43,763 --> 00:12:45,365
which translates to 'dark
roast' -
263
00:12:45,365 --> 00:12:47,167
sort of like
a Sunday roast back home -
264
00:12:47,167 --> 00:12:49,602
and I'm gonna be serving it
with cauliflower puree
265
00:12:49,602 --> 00:12:51,171
and savoury plantain chips.
266
00:12:51,171 --> 00:12:54,007
So, this dish is traditionally
done with beef.
267
00:12:54,007 --> 00:12:55,876
I've never done it with fish,
268
00:12:55,876 --> 00:12:58,645
but we need to think
outside the box.
269
00:12:58,645 --> 00:13:03,016
I want to bring the flavours
of Venezuela into the dish.
270
00:13:03,016 --> 00:13:05,518
Antonio.
Hey, hey. How's it going, guys?
271
00:13:05,518 --> 00:13:07,554
Mate, there is a lot going on
here. Yeah.
272
00:13:07,554 --> 00:13:09,356
Interesting ingredients.
What have you got for us?
273
00:13:09,356 --> 00:13:10,757
So, it's a traditional dish
from Venezuela.
274
00:13:10,757 --> 00:13:12,292
It's called asado negro,
or dark roast.
275
00:13:12,292 --> 00:13:16,663
I'm gonna use the piece of the
fish that you kind of spoke about,
276
00:13:16,663 --> 00:13:17,998
um, the rabbit.
277
00:13:17,998 --> 00:13:19,867
I think it would marry well. Cool.
278
00:13:19,867 --> 00:13:22,269
The whole idea is to make a
caramel with the cane sugar
279
00:13:22,269 --> 00:13:26,106
and kind of work that into the cut.
280
00:13:26,106 --> 00:13:27,374
Very interesting. Yeah.
281
00:13:27,374 --> 00:13:28,876
Very, very interesting.
It's out there. Yeah.
282
00:13:28,876 --> 00:13:31,011
Good stuff. Good luck.
Thank you so much, guys.
283
00:13:31,011 --> 00:13:34,481
This is basically what my mum
cooks for me every time I
visit her.
284
00:13:34,481 --> 00:13:37,951
So every time I eat this, it's
my mum saying, "Welcome home."
285
00:13:37,951 --> 00:13:39,252
I'm really excited to bring this.
286
00:13:39,252 --> 00:13:40,988
I think it's gonna be
a different take
287
00:13:40,988 --> 00:13:42,990
and it's gonna be a really
good day.
288
00:13:42,990 --> 00:13:45,225
(SUSPENSEFUL MUSIC)
289
00:13:45,225 --> 00:13:47,160
Josh Niland's here,
so you wanna be creative.
290
00:13:47,160 --> 00:13:49,329
Like, you know, you walk into
the Fish Butchery
291
00:13:49,329 --> 00:13:51,098
and there's, like, sausages and bacon
292
00:13:51,098 --> 00:13:54,201
and there's all these things
that he's come up with.
293
00:13:54,201 --> 00:13:56,970
My dish is a dagwood dory,
294
00:13:56,970 --> 00:14:01,241
so basically a dagwood dog
but the fish version.
295
00:14:01,241 --> 00:14:04,344
A dagwood dog is a deep-fried
sausage on a stick.
296
00:14:04,344 --> 00:14:05,678
I love dagwood dogs.
297
00:14:05,678 --> 00:14:10,383
It reminds me of being a kid,
when life was fun. (LAUGHS)
298
00:14:10,383 --> 00:14:13,921
I'm gonna use the belly
with the cheeks, the wings.
299
00:14:13,921 --> 00:14:17,690
They're such amazing-tasting
bits of the fish.
300
00:14:17,690 --> 00:14:20,693
I just think it's great because
you can take all the parts of
the fish
301
00:14:20,693 --> 00:14:22,095
that no-one really wants
302
00:14:22,095 --> 00:14:24,464
and make this beautiful sausage.
303
00:14:24,464 --> 00:14:26,133
Hopefully it pays off
with creativity.
304
00:14:26,133 --> 00:14:28,936
We're asking you to dive into
the challenge.
305
00:14:28,936 --> 00:14:31,138
You have 60 minutes to go!
306
00:14:31,138 --> 00:14:33,573
CATH: Oh, my goodness!
60 minutes already?
307
00:14:33,573 --> 00:14:35,108
I see what you did there.
308
00:14:38,811 --> 00:14:40,480
ADI: Didn't mean to butcher that.
309
00:14:42,482 --> 00:14:44,817
CATH: That's the piece I want.
310
00:14:46,119 --> 00:14:49,689
The pressure seems to be
on me hugely today,
311
00:14:49,689 --> 00:14:50,958
being the fish guy...
312
00:14:50,958 --> 00:14:52,425
Wow, beautiful.
313
00:14:52,425 --> 00:14:54,928
...especially because yesterday
I was a bit overwhelmed
314
00:14:54,928 --> 00:14:57,030
by Rick Stein
coming in the kitchen...
315
00:14:58,531 --> 00:15:00,100
...and I had to use my pin.
316
00:15:00,100 --> 00:15:02,169
MAN: Happy?
No.
317
00:15:02,169 --> 00:15:04,037
I'm gonna play my pin, so...
318
00:15:04,037 --> 00:15:05,172
(CONTESTANTS GASP)
319
00:15:05,172 --> 00:15:07,174
I don't want to serve something
I'm not happy with,
320
00:15:07,174 --> 00:15:09,076
and I'm definitely not happy
with this.
321
00:15:09,076 --> 00:15:11,311
Today, I feel like
the pressure's on me again.
322
00:15:11,311 --> 00:15:13,513
Having Josh Niland in the kitchen,
323
00:15:13,513 --> 00:15:16,883
I never thought the day would
come where I'd have the opportunity
324
00:15:16,883 --> 00:15:19,852
to cook for
such an inspiration of mine.
325
00:15:19,852 --> 00:15:22,189
Now, do we think Declan,
because he's naturally fish guy,
326
00:15:22,189 --> 00:15:26,426
like, is he gonna bottle it
today because, you know,
you're here,
327
00:15:26,426 --> 00:15:27,827
or is he gonna shine?
328
00:15:27,827 --> 00:15:28,828
Well, it's an interesting one
329
00:15:28,828 --> 00:15:30,463
because if you look
off yesterday's results,
330
00:15:30,463 --> 00:15:32,132
he was rattled when Rick came in...
331
00:15:32,132 --> 00:15:33,133
Yeah.
332
00:15:33,666 --> 00:15:35,902
...you know, 'cause he said
that he wanted to cook for
Rick and you,
333
00:15:35,902 --> 00:15:38,805
and I think the pressure that
he put on his own shoulders to succeed
334
00:15:38,805 --> 00:15:40,373
really got
the better of him yesterday.
335
00:15:40,373 --> 00:15:42,909
I just don't want to rush
and get caught up.
336
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.
337
00:15:46,279 --> 00:15:48,581
Declan.
Jock, how are you?
338
00:15:48,581 --> 00:15:49,882
I'm good.
339
00:15:50,017 --> 00:15:54,054
Yesterday, it seems like you
kind of lost it when you seen Rick.
340
00:15:54,054 --> 00:15:55,155
Yeah.
341
00:15:55,288 --> 00:15:57,557
I don't want it to be a repeat
of yesterday, you know?
342
00:15:57,557 --> 00:16:00,160
Not at all. I really wanted to
cook something nice and flavoursome.
343
00:16:00,160 --> 00:16:01,995
So, the dish is what? Tell me.
344
00:16:01,995 --> 00:16:06,666
So, I've got poached John Dory
chop with my blackberry sauce,
345
00:16:06,666 --> 00:16:07,667
and then, um...
346
00:16:07,667 --> 00:16:09,369
Blackberry sauce?
Yeah.
347
00:16:11,104 --> 00:16:12,172
What's the thinking?
348
00:16:12,172 --> 00:16:15,108
I just thought, um, like,
a poached piece of fish
349
00:16:15,108 --> 00:16:17,477
with, um, my vegetables around it
350
00:16:17,477 --> 00:16:19,946
and then blackberry sauce
to go over the fish.
351
00:16:21,981 --> 00:16:23,983
Um...
352
00:16:25,085 --> 00:16:28,455
I hope whatever it is you're
thinking is crystal clear.
353
00:16:28,455 --> 00:16:30,090
I'm struggling to get it.
354
00:16:39,732 --> 00:16:41,201
(BIRDS SING)
355
00:16:41,201 --> 00:16:45,772
So, I've got poached John Dory
with my blackberry sauce and, um...
356
00:16:45,772 --> 00:16:47,540
Blackberry sauce?
Yeah.
357
00:16:47,540 --> 00:16:50,243
I'm struggling to get it.
358
00:16:53,580 --> 00:16:55,382
I hope these flavours work
for you guys.
359
00:16:55,382 --> 00:16:57,184
So do I.
I hope they work for me.
360
00:16:57,184 --> 00:16:58,385
Mate, because if it's bottom three,
361
00:16:58,385 --> 00:16:59,986
you're gonna find yourself
in the Pressure Test
362
00:16:59,986 --> 00:17:02,255
and you've got a one-in-three
chance of going home.
363
00:17:02,255 --> 00:17:03,890
Alright, thank you, Jock.
364
00:17:03,890 --> 00:17:06,626
I've taken a bit of a risk
with the blackberry sauce.
365
00:17:06,626 --> 00:17:09,729
It's not your typical thing
you'd pair with fish,
366
00:17:09,729 --> 00:17:13,200
but Josh Niland does weird
and wonderful things with fish,
367
00:17:13,200 --> 00:17:15,001
and that's what I want to do today.
368
00:17:15,001 --> 00:17:17,970
I personally think
this blackberry reduction sauce
369
00:17:17,970 --> 00:17:20,373
will go beautiful with a
poached piece of John Dory.
370
00:17:22,842 --> 00:17:24,277
Josh Niland is in the house
371
00:17:24,277 --> 00:17:27,214
and if there's anyone in
probably the world who can
inspire you
372
00:17:27,214 --> 00:17:30,417
to do weird and wonderful
things with fish, it's him.
373
00:17:30,417 --> 00:17:33,086
Today, I'm gonna do
a little Indian-style canape
374
00:17:33,086 --> 00:17:34,687
of a little rice cake
375
00:17:34,687 --> 00:17:38,258
with the cheeks from Josh's
head of the John Dory.
376
00:17:38,258 --> 00:17:39,692
Adi.
Hi, guys.
377
00:17:39,692 --> 00:17:41,894
Um, it's kinda coming together.
What have you got for Josh?
378
00:17:41,894 --> 00:17:44,964
I was gonna do, like, a little
appetiser with some Indian flavours,
379
00:17:44,964 --> 00:17:48,601
um, a rice sort of patty
on the bottom,
380
00:17:48,601 --> 00:17:50,103
rice cake on the bottom, crispy.
381
00:17:50,103 --> 00:17:51,104
Yep.
382
00:17:51,104 --> 00:17:53,573
I'll top it with a cheek
that I'll do.
383
00:17:53,573 --> 00:17:56,209
And all we're gonna see is
that?
384
00:17:56,209 --> 00:17:58,178
Mm, that's what I'm worried about.
385
00:17:59,312 --> 00:18:00,347
What are you...
386
00:18:00,580 --> 00:18:03,082
That's all we're going to see,
is these cheeks, for the dish?
387
00:18:03,082 --> 00:18:04,684
Yeah. That's the only part of
the fish?
388
00:18:04,684 --> 00:18:05,918
Yep.
389
00:18:07,287 --> 00:18:08,321
Hoo.
Man.
390
00:18:08,321 --> 00:18:10,890
I'm now really second-guessing
my idea.
391
00:18:10,890 --> 00:18:14,927
Maybe that's not the best way
of meeting the challenge today.
392
00:18:18,465 --> 00:18:20,567
Doesn't matter
which cut you've chosen,
393
00:18:20,567 --> 00:18:22,435
you've only got 45 minutes to go.
394
00:18:23,903 --> 00:18:25,037
Goes so quick!
395
00:18:25,037 --> 00:18:26,273
(FOOD PROCESSOR WHIRRS)
396
00:18:28,208 --> 00:18:30,076
What the hell
did I come in here for?
397
00:18:30,076 --> 00:18:32,945
MALISSA: I've got the little
cutlet with the bone sticking out
398
00:18:32,945 --> 00:18:34,547
and I'm also gonna use the wings
399
00:18:34,547 --> 00:18:37,317
and I'm going to baste them
in a curry sauce
400
00:18:37,317 --> 00:18:39,085
and then pop them on the hibachi.
401
00:18:39,085 --> 00:18:41,454
Whoo! Spicy.
402
00:18:41,454 --> 00:18:45,625
I am using the top cut of the
fish to make a posh John Dory
403
00:18:45,625 --> 00:18:49,095
with a pea relish
and some beurre blanc.
404
00:18:52,865 --> 00:18:55,502
I'm gonna keep it
super simple today.
405
00:18:55,502 --> 00:18:57,036
I'm gonna deep-fry the collars
406
00:18:57,036 --> 00:19:01,841
and I'm gonna make just, like,
really tangy, hot and sour sauce.
407
00:19:01,841 --> 00:19:04,377
This is one of
my husband's favourites
408
00:19:04,377 --> 00:19:06,879
and it's a little bit hot for
me... (LAUGHS)
409
00:19:06,879 --> 00:19:08,681
...but I know that
the judges love heat.
410
00:19:08,681 --> 00:19:10,817
(SPEAKS INDISTINCTLY)
411
00:19:10,817 --> 00:19:13,320
I'm really hoping that
they like this one.
412
00:19:13,320 --> 00:19:15,822
Little bit more acid.
Yeah?
413
00:19:15,822 --> 00:19:19,226
BRENT: So, I'm making
a tamarind curry sauce.
414
00:19:19,226 --> 00:19:20,893
It's Sri Lankan-driven,
415
00:19:20,893 --> 00:19:23,463
so looks like just a dagwood
dog with tomato sauce,
416
00:19:23,463 --> 00:19:26,399
but it's a dagwood dory
with a curry sauce.
417
00:19:26,399 --> 00:19:30,370
My sauce - beautiful.
It's bold, full of flavour.
418
00:19:30,370 --> 00:19:32,104
I'm just balancing it.
419
00:19:32,104 --> 00:19:33,640
And then it's gonna be about
420
00:19:33,640 --> 00:19:36,909
the assembly of
the dagwood dory itself.
421
00:19:36,909 --> 00:19:43,516
Going into the sausage is the
collar, the belly, the cheeks,
422
00:19:43,516 --> 00:19:45,818
with beautiful Sri Lankan
aromats through it.
423
00:19:45,818 --> 00:19:47,554
Brent.
G'day, guys.
424
00:19:47,554 --> 00:19:48,588
G'day.
How are you?
425
00:19:48,588 --> 00:19:49,589
Good.
426
00:19:49,789 --> 00:19:51,791
Mate, I am so pumped to hear
what you're gonna cook.
427
00:19:51,791 --> 00:19:53,560
I am making a dagwood dory.
428
00:19:53,560 --> 00:19:56,996
This is why I was excited. Yep.
429
00:19:56,996 --> 00:20:00,533
So, I'm just taking all the
cuts that, you know, besides you,
430
00:20:00,533 --> 00:20:01,534
would be thrown away.
431
00:20:01,534 --> 00:20:04,036
- Yep.
- All the fattiest parts I
could find.
432
00:20:04,036 --> 00:20:06,038
This is exactly what
you wanted to see, isn't it?
433
00:20:06,038 --> 00:20:07,039
This is great.
434
00:20:07,039 --> 00:20:08,040
You've intrigued the guy
435
00:20:08,508 --> 00:20:10,009
who's probably the most
intriguing cook in Australia
right now.
436
00:20:10,009 --> 00:20:11,544
And you're doing development
for Fish Butchery.
437
00:20:11,544 --> 00:20:13,212
Exactly. I like it.
The name is good.
438
00:20:13,212 --> 00:20:15,147
Make sure the product
is just as good.
439
00:20:15,147 --> 00:20:16,249
Alright, thanks.
'Bye, Brent.
440
00:20:16,383 --> 00:20:21,020
I love the way Josh Niland
is just striving for, you know,
441
00:20:21,020 --> 00:20:22,889
the new look on fish.
442
00:20:24,056 --> 00:20:26,192
Using it all, not much wastage.
443
00:20:26,192 --> 00:20:30,330
So, if I can nail this, I think
it's gonna be a great dish.
444
00:20:34,667 --> 00:20:36,636
You good, Gracie?
Yeah.
445
00:20:36,636 --> 00:20:38,705
For my Thai-inspired fish dish,
446
00:20:38,705 --> 00:20:41,508
I've got my fish head and
cutlet in the fish sauce.
447
00:20:41,508 --> 00:20:43,310
It's literally just marinating
448
00:20:43,310 --> 00:20:45,945
and then I start on
my nam jim dressing.
449
00:20:45,945 --> 00:20:47,947
I'm just getting all the herbs
ready and everything.
450
00:20:47,947 --> 00:20:51,117
This is the sauce that's going
to dress this beautiful fish,
451
00:20:51,117 --> 00:20:53,753
so I really need the balance
to be spot on.
452
00:20:54,821 --> 00:20:56,589
ANTONIO: How are we going, Rhi?
Yeah, good. You?
453
00:20:56,589 --> 00:20:57,890
Having fun yet?
Yeah.
454
00:20:57,890 --> 00:21:00,693
I'm making John Dory al asado negro.
455
00:21:00,693 --> 00:21:03,062
I've decided to pick the
mid-loin
456
00:21:03,062 --> 00:21:05,965
because Josh said
it resembled a rabbit.
457
00:21:07,166 --> 00:21:12,605
This dish will have a very rich
sauce with undertones of red wine,
458
00:21:12,605 --> 00:21:14,574
some of the sweetness
from the palm sugar
459
00:21:14,574 --> 00:21:16,543
and a lot of charred veggies.
460
00:21:16,543 --> 00:21:19,011
The sauce should be smoky,
really sweet and rich.
461
00:21:22,749 --> 00:21:24,584
(DRAMATIC MUSIC)
462
00:21:24,584 --> 00:21:25,852
Ooh, that's just gone off.
463
00:21:25,852 --> 00:21:27,787
Hey, Cath.
Hey there!
464
00:21:27,787 --> 00:21:29,489
So, I was really interested, actually,
465
00:21:29,489 --> 00:21:31,023
when you mentioned rabbit.
466
00:21:31,023 --> 00:21:32,024
Yep.
467
00:21:32,024 --> 00:21:33,726
I'm going to do it with
lentils... OK.
468
00:21:33,726 --> 00:21:35,462
...with a red wine sauce.
469
00:21:35,462 --> 00:21:37,530
OK. Good luck, Cath. See ya.
OK, thank you. Thanks.
470
00:21:37,530 --> 00:21:41,000
Come on. It's the finesse work
that really gets me.
471
00:21:41,000 --> 00:21:42,735
Ralph.
Ah, g'day.
472
00:21:42,735 --> 00:21:43,936
What have you got going on?
473
00:21:44,236 --> 00:21:46,939
You said, "Think of the fish
as you would meat." You held
up a chop.
474
00:21:46,939 --> 00:21:48,541
So, I'm trying to go
a herb-crusted fish.
475
00:21:48,541 --> 00:21:50,443
I'm gonna make
a crust for the lamb now.
476
00:21:50,443 --> 00:21:52,211
You just said, "Lamb."
Sorry.
477
00:21:52,211 --> 00:21:54,547
There you go.
You're there. You're there.
478
00:21:54,547 --> 00:21:56,716
RUE: Do you cook a lot of fish?
479
00:21:56,716 --> 00:21:59,251
Yeah, I do, but not this stuff.
Oh, yeah. Same. (LAUGHS)
480
00:21:59,251 --> 00:22:00,252
Bit different.
481
00:22:00,252 --> 00:22:02,522
I love fish, but I'm nervous
482
00:22:02,522 --> 00:22:05,425
'cause Josh Niland's type of
fish game is completely different,
483
00:22:05,425 --> 00:22:09,128
so I decide to go with
something that I'm comfortable with.
484
00:22:09,128 --> 00:22:13,833
I am making bialy, which is,
like, a little Jewish sort of bread
485
00:22:13,833 --> 00:22:15,835
that is topped normally
with caramelised onions
486
00:22:15,835 --> 00:22:17,069
and a few other things,
487
00:22:17,069 --> 00:22:19,271
but I'm gonna top it with parts
of the John Dory
488
00:22:19,271 --> 00:22:22,475
grinded into sort of a mince,
in a way.
489
00:22:22,475 --> 00:22:24,644
Theo.
Josh. Andy.
490
00:22:24,644 --> 00:22:27,647
Hey.
Honestly, that demonstration...
491
00:22:27,647 --> 00:22:29,716
Oh, thanks.
...you've got a fan for life.
492
00:22:29,716 --> 00:22:31,651
I tell you what, it was just crazy.
493
00:22:31,651 --> 00:22:34,353
Started a little creepy and
then ended even more creepy. I
love it.
494
00:22:34,353 --> 00:22:36,789
(LAUGHS) It's what
I'm all about. Creepy.
495
00:22:36,789 --> 00:22:38,991
Yeah, let's go.
What's the creepy dish?
496
00:22:38,991 --> 00:22:43,129
So, it's a flatbread and I'm
gonna use some of the head,
497
00:22:43,129 --> 00:22:45,331
the collars and pop that
on top of the bread
498
00:22:45,331 --> 00:22:46,666
with the caramelised onions.
499
00:22:46,666 --> 00:22:49,402
Wow. Righto. Cool. And so how
does that get cooked down?
500
00:22:49,402 --> 00:22:52,304
In the oven on top of the...
On top of the bread.
501
00:22:55,041 --> 00:22:56,643
I'll put my hand up.
502
00:22:58,445 --> 00:23:03,382
John Dory being, yeah, a, you
know, notoriously lean fish...
503
00:23:03,382 --> 00:23:06,052
It could end up super dry.
504
00:23:07,854 --> 00:23:09,422
You got a lot of thinking.
Good luck.
505
00:23:09,422 --> 00:23:10,823
Cheers, mate. Cheers.
506
00:23:10,823 --> 00:23:13,359
The wheels are going in
all different directions.
507
00:23:13,359 --> 00:23:15,261
I'm all over the place.
508
00:23:15,261 --> 00:23:18,130
What do I do? Do I just abandon
the idea of bialy?
509
00:23:18,130 --> 00:23:19,799
Do I do something different?
510
00:23:19,799 --> 00:23:22,769
If I serve Josh Niland
a dry John Dory,
511
00:23:22,769 --> 00:23:25,204
I'm straight in
the Pressure Test tomorrow.
512
00:23:32,512 --> 00:23:34,280
(DRAMATIC MUSIC)
513
00:23:34,280 --> 00:23:38,217
John Dory being, yeah, a, you
know, notoriously lean fish...
514
00:23:38,217 --> 00:23:41,220
It could end up super dry.
515
00:23:41,220 --> 00:23:43,155
You got a lot of thinking.
Good luck.
516
00:23:43,155 --> 00:23:44,857
THEO: Cheers, mate. Cheers.
517
00:23:44,857 --> 00:23:47,894
I don't know what to do
with my bialy.
518
00:23:47,894 --> 00:23:51,197
I got a bit confused at trying
to just showcase the fish
519
00:23:51,197 --> 00:23:52,999
as much as I can,
but in that process,
520
00:23:52,999 --> 00:23:54,834
I've sort of lost control
a little bit.
521
00:23:54,834 --> 00:23:57,036
I have to rethink my idea,
522
00:23:57,036 --> 00:23:59,872
but I need to do it fast
because time's running out.
523
00:23:59,872 --> 00:24:01,841
30 minutes to go.
Let's go.
524
00:24:03,710 --> 00:24:06,546
30 minutes. OK. Let's do this.
525
00:24:06,546 --> 00:24:08,981
(DRAMATIC MUSIC)
526
00:24:08,981 --> 00:24:10,983
Where's my brain at? Why am I
here?
527
00:24:10,983 --> 00:24:12,685
Oil! Jesus!
528
00:24:12,685 --> 00:24:16,355
I just tasted this dressing
and it is not bad.
529
00:24:16,355 --> 00:24:19,225
Done my nam jim dressing
for the fish.
530
00:24:19,225 --> 00:24:22,495
I'm just about to start on
my rice and salad.
531
00:24:22,495 --> 00:24:26,132
I know I've got a lot of
elements in my Thai-inspired
dish,
532
00:24:26,132 --> 00:24:30,002
but as long as I leave enough
time at the end to get that
fish cooked,
533
00:24:30,002 --> 00:24:31,638
I should be OK.
534
00:24:31,638 --> 00:24:33,239
It doesn't need long to cook.
535
00:24:33,239 --> 00:24:34,874
I am feeling in a good place, yeah.
536
00:24:36,175 --> 00:24:37,143
Right.
537
00:24:37,409 --> 00:24:40,446
My original simple idea was
to have an Indian-style canape
538
00:24:40,446 --> 00:24:44,383
of a little rice cake with
some pan-fried fish cheeks,
539
00:24:44,383 --> 00:24:48,420
but the judges are worried
that I'm not really meeting
the brief
540
00:24:48,420 --> 00:24:49,789
with my dish today.
541
00:24:50,857 --> 00:24:52,124
I'm gonna use the roe.
542
00:24:52,124 --> 00:24:55,294
Ooh, all that roe!
543
00:24:55,294 --> 00:24:56,663
I've never cooked roe before,
544
00:24:56,663 --> 00:24:59,365
but I'm thinking
I'll just saute it in the oil.
545
00:24:59,365 --> 00:25:02,635
It really likes to
spit eggs at me. Oh!
546
00:25:02,635 --> 00:25:05,404
I hope that by using more
of the John Dory,
547
00:25:05,404 --> 00:25:08,307
it's gonna be enough to avoid
tomorrow's pressure test.
548
00:25:08,307 --> 00:25:09,909
DECLAN: How are you going, Adi?
549
00:25:09,909 --> 00:25:12,344
Oh, look, it's maybe coming
together, Deccy.
550
00:25:12,344 --> 00:25:14,413
Alright.
I mean, it's tasting nice.
551
00:25:14,413 --> 00:25:15,915
How are you?
Good!
552
00:25:15,915 --> 00:25:17,884
Declan, meet Josh.
G'day.
553
00:25:17,884 --> 00:25:19,686
Josh, how are you?
G'day, Declan. How are you?
554
00:25:19,686 --> 00:25:21,721
Good. Nice to meet you.
You too.
555
00:25:21,721 --> 00:25:24,090
Another moment ticked for you
in the MasterChef kitchen?
556
00:25:24,090 --> 00:25:26,392
Absolutely, yeah, it's awesome.
557
00:25:26,392 --> 00:25:28,928
You're an inspiration to
everyone in the fish industry.
558
00:25:28,928 --> 00:25:29,929
Thanks.
559
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.
560
00:25:33,165 --> 00:25:34,867
Today, I wanted to branch out,
561
00:25:34,867 --> 00:25:39,205
and I think blackberry goes
really nice with a poached fish
562
00:25:39,205 --> 00:25:41,440
if it's done right.
563
00:25:41,440 --> 00:25:44,410
So, is the blackberry the
sauce? Yeah, correct.
564
00:25:44,410 --> 00:25:46,813
You're gonna have to really be
at the top of your game.
565
00:25:46,813 --> 00:25:48,648
- Yeah.
- I know you're pushing the
boat out.
566
00:25:48,648 --> 00:25:51,751
Something this wild needs you
to stay really on the money.
567
00:25:51,751 --> 00:25:53,419
Good luck, Declan.
Thanks, gents.
568
00:25:54,687 --> 00:25:56,623
A lot's riding on this dish today.
569
00:25:56,623 --> 00:25:57,790
Alright.
570
00:25:57,924 --> 00:26:01,427
I don't want to be one of Josh
Niland's bottom three dishes.
571
00:26:01,427 --> 00:26:05,097
I want a beautiful, sweet,
delicate piece of John Dory
572
00:26:05,097 --> 00:26:07,099
sitting on the sauce which
will have
573
00:26:07,099 --> 00:26:09,936
that sort of acidic,
sweet, saltiness
574
00:26:09,936 --> 00:26:13,606
to counteract with that
beautiful sweet piece of John Dory.
575
00:26:15,407 --> 00:26:16,375
Beautiful.
576
00:26:16,375 --> 00:26:19,145
BRENT: So, I went for
a little creative one today.
577
00:26:19,145 --> 00:26:21,580
I decided to cook the dory dog.
578
00:26:21,580 --> 00:26:23,515
Looks like just a dagwood dog
with tomato sauce,
579
00:26:23,515 --> 00:26:26,052
but it's a dagwood dory
with curry sauce.
580
00:26:26,052 --> 00:26:28,054
Mate.
Yes, Mel?
581
00:26:28,054 --> 00:26:30,456
What a genius idea. Yeah.
582
00:26:30,456 --> 00:26:32,024
You confident with
where everything's at?
583
00:26:32,024 --> 00:26:35,061
Just about ready to put it all
together, balance everything out.
584
00:26:35,061 --> 00:26:39,999
If you can nail this, you will
be a hero and go down in history.
585
00:26:39,999 --> 00:26:44,837
If you fail, we won't be angry,
just a little disappointed.
586
00:26:44,837 --> 00:26:49,141
So, just... just keep on this
vibe. Yep. Thanks, Mel.
Appreciate it.
587
00:26:49,141 --> 00:26:52,679
When the judges
are excited about your idea,
588
00:26:52,679 --> 00:26:55,614
it puts a bit of pressure on
'cause now you've really gotta
nail it.
589
00:26:55,614 --> 00:26:56,649
Look how strong I am!
590
00:26:57,784 --> 00:27:00,386
The batter,
it's Josh Niland's batter mix.
591
00:27:00,386 --> 00:27:02,789
It's got a lot of beer
and a lot of vodka.
592
00:27:02,789 --> 00:27:04,223
It's as good as it gets.
593
00:27:04,223 --> 00:27:06,492
I'm going for, like, you know,
that beautiful flaky battered fish
594
00:27:06,492 --> 00:27:08,728
that you'd buy at
the fish and chip shop.
595
00:27:08,728 --> 00:27:10,529
(DRAMATIC MUSIC)
596
00:27:10,529 --> 00:27:11,898
Oh!
597
00:27:15,001 --> 00:27:16,703
Try it. Oh.
598
00:27:16,703 --> 00:27:19,205
Oh! Is that plantation?
Yeah, plantains.
599
00:27:19,205 --> 00:27:20,239
Oh! Yeah!
600
00:27:21,573 --> 00:27:24,443
My asado negro, it's going good.
601
00:27:24,443 --> 00:27:26,813
I'm working on a sugar caramel
602
00:27:26,813 --> 00:27:29,448
where I'm going to
smother the fish in it.
603
00:27:30,516 --> 00:27:34,186
I want to spend the time in
cooking the mid-loin fish right.
604
00:27:34,186 --> 00:27:38,825
What I want to do is sear the
edges of the fish in the
caramel sauce
605
00:27:38,825 --> 00:27:40,526
and get it really, really crispy.
606
00:27:40,526 --> 00:27:43,930
The whole thing about today
was thinking outside the box, right,
607
00:27:43,930 --> 00:27:45,698
so I think I did that.
608
00:27:45,698 --> 00:27:47,767
I'm just hoping the judges
like it.
609
00:27:48,935 --> 00:27:50,837
Guys, some exciting ideas out there,
610
00:27:50,837 --> 00:27:53,039
but let's hope you can get them
all on the plate.
611
00:27:53,039 --> 00:27:55,708
15 minutes to go.
ANDY: Here we go!
612
00:27:55,708 --> 00:27:58,610
(DRAMATIC MUSIC)
613
00:27:59,812 --> 00:28:01,948
(TIMER BEEPS)
614
00:28:03,682 --> 00:28:06,118
I've got a few cuts of the fish
on the hibachi.
615
00:28:06,118 --> 00:28:09,789
It's a technique I've never
done before, so I am a little
bit nervous.
616
00:28:09,789 --> 00:28:11,523
(SIGHS)
617
00:28:11,523 --> 00:28:14,994
So, I'm finishing off
a hot and sour sauce now
618
00:28:14,994 --> 00:28:17,029
and then it's gonna be
all about that fish.
619
00:28:17,029 --> 00:28:18,164
Grace.
Hello!
620
00:28:18,164 --> 00:28:19,766
How are you?
Hi, Josh. How are you?
621
00:28:19,766 --> 00:28:20,767
What's happening?
622
00:28:21,167 --> 00:28:23,669
I'm gonna deep-fry the two
collars and the cutlets as well.
623
00:28:23,669 --> 00:28:27,673
I'll dredge the fish in, like,
a nice cornflour, zesty mix.
624
00:28:27,673 --> 00:28:30,142
It's simple,
which I think is smart today.
625
00:28:30,142 --> 00:28:32,611
It's just gotta be done faultlessly.
626
00:28:32,611 --> 00:28:33,645
Thank you so much. Ta.
627
00:28:33,645 --> 00:28:35,681
There's not gonna be much room
for error today.
628
00:28:35,681 --> 00:28:38,350
It's a tricky day. I don't
wanna be in the next Pressure Test.
629
00:28:38,350 --> 00:28:40,820
The last one was hard enough,
so... (LAUGHS)
630
00:28:42,154 --> 00:28:44,023
OK, what are we worried about?
631
00:28:44,023 --> 00:28:45,892
Adi. She's taken the cheeks out.
632
00:28:45,892 --> 00:28:48,627
She's gonna serve it on a rice
cake. Two little things.
633
00:28:48,627 --> 00:28:50,662
There's not enough going on.
There's not enough going on.
634
00:28:50,662 --> 00:28:52,865
Just trying to dry off
some fish skins in the oven.
635
00:28:52,865 --> 00:28:55,334
Maybe I could crumble them on
top of my one-bite appetiser.
636
00:28:55,334 --> 00:28:57,169
We've got a blackberry sauce
out there.
637
00:28:57,169 --> 00:28:58,470
Declan.
Yeah.
638
00:28:58,470 --> 00:28:59,806
This'll be good.
639
00:28:59,806 --> 00:29:02,108
Worried that he's really
trying so hard to impress
640
00:29:02,108 --> 00:29:03,876
that he may fall short of the mark
641
00:29:03,876 --> 00:29:05,677
and it may land him
in the bottom three.
642
00:29:05,677 --> 00:29:08,480
It's interesting and unique,
but I like it,
643
00:29:08,480 --> 00:29:12,151
and sort of interesting and
unique is Josh Niland.
644
00:29:12,151 --> 00:29:15,354
Theo, he's got a flatbread,
which we know he can nail,
645
00:29:15,354 --> 00:29:18,424
but then he wants to mince up
the fish and then bake it.
646
00:29:18,424 --> 00:29:20,392
We're worried about it
being quite dry.
647
00:29:20,392 --> 00:29:22,962
I think I'm gonna change the
way I'm gonna cook it
648
00:29:22,962 --> 00:29:24,463
so that it doesn't dry out.
649
00:29:24,463 --> 00:29:27,399
I'm gonna fill the dough
with the John Dory.
650
00:29:27,399 --> 00:29:31,170
I think I'm gonna just pan-fry
it instead of baking it in the oven.
651
00:29:31,170 --> 00:29:33,572
If I can pull it off,
I think it's gonna be OK,
652
00:29:33,572 --> 00:29:38,210
but making a new dish in less
than 15 minutes to go is
pushing it.
653
00:29:38,210 --> 00:29:39,778
Sink or swim, hey?
654
00:29:39,778 --> 00:29:42,148
RHIANNON: Probably get my hibachi.
655
00:29:42,148 --> 00:29:44,817
Whoo! That's hot!
656
00:29:44,817 --> 00:29:47,820
My Thai-inspired fish dish
is coming together really well,
657
00:29:47,820 --> 00:29:49,021
so I'm feeling confident.
658
00:29:49,021 --> 00:29:50,756
Rhiannon, what's left to do?
659
00:29:50,756 --> 00:29:55,494
OK, so, I'm gonna quickly, um,
put some lemongrass in my
little salad...
660
00:29:55,494 --> 00:29:56,495
Yeah.
661
00:29:56,495 --> 00:29:58,197
...and then the apples
just in lime juice.
662
00:29:58,197 --> 00:30:00,032
That'll all go together at the end.
663
00:30:01,200 --> 00:30:03,469
You need to remember that
this is a fish challenge,
664
00:30:03,469 --> 00:30:04,837
it's a Josh Niland challenge.
665
00:30:04,837 --> 00:30:09,108
Yep.
The fish must be perfect.
666
00:30:09,108 --> 00:30:12,912
I was too busy focusing
on everything else...
667
00:30:14,513 --> 00:30:17,049
...and now we're at
eight minutes to go
668
00:30:17,049 --> 00:30:19,451
and I'm only just getting
this fish on.
669
00:30:19,451 --> 00:30:22,221
I don't know if this is gonna cook.
670
00:30:22,221 --> 00:30:24,991
If I can't do this fish any justice,
671
00:30:24,991 --> 00:30:26,558
I'm in bottom three for sure.
672
00:30:26,558 --> 00:30:28,160
(GROANS)
673
00:30:28,160 --> 00:30:30,262
GRACE: You right, Rhi?
Oh, it's just stuck.
674
00:30:30,262 --> 00:30:31,931
Come on, just breathe.
675
00:30:31,931 --> 00:30:34,934
(DRAMATIC MUSIC)
676
00:30:42,141 --> 00:30:44,911
(DRAMATIC MUSIC)
677
00:30:49,615 --> 00:30:52,118
I enjoyed this whole cook.
678
00:30:52,118 --> 00:30:53,986
(GROANS) Bloody hell.
679
00:30:53,986 --> 00:30:56,555
And now I've lost all control.
680
00:30:58,224 --> 00:31:01,393
This fish has to be on the
plate. It is the main element.
681
00:31:01,393 --> 00:31:04,530
Just left it too late. Like,
far out!
682
00:31:06,298 --> 00:31:07,499
Four minutes. Come on!
683
00:31:07,499 --> 00:31:10,269
(DRAMATIC MUSIC)
684
00:31:15,607 --> 00:31:16,808
I was very confused,
685
00:31:16,808 --> 00:31:20,179
but I feel like everything's
sort of clicked into place.
686
00:31:20,179 --> 00:31:22,148
I've changed my idea.
687
00:31:22,148 --> 00:31:24,850
I'm now cooking the fish
inside this flatbread,
688
00:31:24,850 --> 00:31:26,885
but there's not long to go,
689
00:31:26,885 --> 00:31:29,888
so I need to leave it in the
pan for as long as I can
690
00:31:29,888 --> 00:31:32,091
to make sure it's cooked
all the way through.
691
00:31:34,160 --> 00:31:37,463
ANTONIO: I think I've captured
the flavours from the asado negro.
692
00:31:37,463 --> 00:31:41,167
You have a lot of bitterness
there and then sweetness of the wine,
693
00:31:41,167 --> 00:31:43,535
which is normally flavours
associated with the fish.
694
00:31:43,535 --> 00:31:46,105
I would be so happy
to show this to my mum.
695
00:31:46,105 --> 00:31:49,675
When she comes to visit, this
could be my 'Welcome home, Mum'
dish.
696
00:31:52,844 --> 00:31:55,281
So, to assemble this canape,
I've got a rice cake
697
00:31:55,281 --> 00:31:57,616
and I cover it with
this mangosteen paste.
698
00:31:57,616 --> 00:31:59,818
I then put a piece of fish on
699
00:31:59,818 --> 00:32:02,221
and I top it with a little bit
of flavoured fish roe
700
00:32:02,221 --> 00:32:03,889
and the crispy skins.
701
00:32:03,889 --> 00:32:06,692
I think I've been inventive
with the way that I used the fish,
702
00:32:06,692 --> 00:32:08,961
so I just hope that
I've hit the brief.
703
00:32:10,662 --> 00:32:14,866
I'm after, you know, the
dagwood dog, the sauce
squeezed over it.
704
00:32:14,866 --> 00:32:18,370
I'm hoping that it's just
a sort of a textural explosion
705
00:32:18,370 --> 00:32:20,806
with the strong sauce
and the beautiful meat,
706
00:32:20,806 --> 00:32:24,876
the crunchy batter and it sort
of all just works well together.
707
00:32:24,876 --> 00:32:28,547
I hate to do this to some of
you, but 60 seconds!
708
00:32:28,547 --> 00:32:30,983
(DRAMATIC MUSIC)
709
00:32:30,983 --> 00:32:34,286
You can do it.
You can do it, sweetie pie.
710
00:32:39,625 --> 00:32:40,993
RALPH: Ooh!
711
00:32:40,993 --> 00:32:45,564
DECLAN: I took a big risk today
with my flavours,
712
00:32:45,564 --> 00:32:48,034
but I'm happy with the cook
of the fish.
713
00:32:48,034 --> 00:32:51,470
The blackberry sauce
is nice and glossy and thick.
714
00:32:51,470 --> 00:32:55,607
Poached fish in the middle and
some sauteed baby carrots and mushrooms.
715
00:32:55,607 --> 00:32:59,178
I just hope the fish and the
blackberry sauce pair well together.
716
00:33:00,512 --> 00:33:02,848
RHIANNON: We are down the wire.
717
00:33:02,848 --> 00:33:06,052
I'm bottom three for sure
if I've undercooked this.
718
00:33:06,052 --> 00:33:07,553
(LAUGHS)
719
00:33:07,553 --> 00:33:10,156
Here it is,
ladies and gentlemen. 10...
720
00:33:10,156 --> 00:33:13,559
JUDGES: 9, 8, 7,
721
00:33:13,559 --> 00:33:16,295
6, 5, 4,
722
00:33:16,295 --> 00:33:19,665
3, 2, 1.
723
00:33:19,665 --> 00:33:23,001
That's it.
Step away.
724
00:33:23,001 --> 00:33:26,105
Good job. (LAUGHS)
Oh, I don't know, Deccy.
725
00:33:26,105 --> 00:33:27,773
How are you going?
Yeah, good.
726
00:33:27,773 --> 00:33:29,875
Looks good. That looks good.
727
00:33:29,875 --> 00:33:31,543
Ooh!
728
00:33:35,047 --> 00:33:39,285
The first dish we'd like to
taste belongs to Antonio.
729
00:33:43,422 --> 00:33:45,257
I'm bringing something
that I really love
730
00:33:45,257 --> 00:33:47,293
and something
that reminds me of home,
731
00:33:47,293 --> 00:33:51,097
so I just really want this to
be the dish that the judges
love today.
732
00:33:51,097 --> 00:33:52,864
Antonio, what did you make?
733
00:33:52,864 --> 00:33:55,801
I made you guys
John Dory al asado negro
734
00:33:55,801 --> 00:33:58,704
with cauliflower puree
and plantain chips.
735
00:33:58,704 --> 00:34:01,807
This is a dish that's
very traditional from home.
736
00:34:17,589 --> 00:34:20,226
You've cooked it bang-on.
737
00:34:20,226 --> 00:34:24,730
Like, I don't think there's
too much better you could have
done there.
738
00:34:24,730 --> 00:34:28,200
The skin that's kind of been
activated in that caramel,
739
00:34:28,200 --> 00:34:33,339
it's sticky, it's rich
and it's really yummy.
740
00:34:35,974 --> 00:34:38,877
It's the type of dish that you
do want to pick the bone up,
741
00:34:38,877 --> 00:34:41,880
drag it through the sauce at
the end and have a good nibble
on it.
742
00:34:41,880 --> 00:34:44,082
You've done a great job. Well
done. Thank you. Thank you.
743
00:34:44,082 --> 00:34:46,618
Antonio, watching Josh
and listening to Josh,
744
00:34:46,618 --> 00:34:49,855
it's really made you transform
your thinking going into this challenge
745
00:34:49,855 --> 00:34:51,523
and that is exactly what we wanted.
746
00:34:51,523 --> 00:34:54,025
You did a great job today.
I cannot complain at all.
747
00:34:54,025 --> 00:34:55,227
Thank you. Thank you.
748
00:34:55,227 --> 00:34:58,464
Antonio, I don't think there's
anything lost in translation
749
00:34:58,464 --> 00:35:02,868
from transforming this from a
beef dish to a fish application.
750
00:35:02,868 --> 00:35:05,437
I think any Venezuelan
watching this
751
00:35:05,437 --> 00:35:08,240
will be just, you know,
high-fiving you in spirit,
752
00:35:08,240 --> 00:35:09,608
because this was spectacular.
753
00:35:09,608 --> 00:35:11,443
Thank you. Thank you, guys.
Nice one, mate.
754
00:35:11,443 --> 00:35:13,312
(JUDGES AND CONTESTANTS
APPLAUD)
755
00:35:13,312 --> 00:35:14,346
ANTONIO: Phew!
756
00:35:17,149 --> 00:35:18,784
Aww.
757
00:35:18,784 --> 00:35:21,153
The next dish we'd like to
taste belongs to Malissa.
758
00:35:23,822 --> 00:35:29,228
MALISSA: I made you
hibachi-roasted John Dory with
a yellow curry sauce.
759
00:35:29,228 --> 00:35:32,964
MELISSA: So, you have this
really potent aromatic coating
760
00:35:32,964 --> 00:35:36,468
and then you have this
beautiful, tender, silky flesh
of the fish.
761
00:35:36,468 --> 00:35:38,570
That was a real pleasure to eat.
762
00:35:38,570 --> 00:35:40,105
Well done.
Thank you!
763
00:35:40,105 --> 00:35:41,807
ANDY: Ralph!
764
00:35:41,807 --> 00:35:45,877
RALPH: Herb-crusted Dory
with a potato bake roe.
765
00:35:45,877 --> 00:35:48,647
JOCK: Great concept as a dish, mate.
766
00:35:48,647 --> 00:35:50,516
I love the herb crust on it.
767
00:35:50,516 --> 00:35:52,251
Thank you, guys.
Well done, Ralph.
768
00:35:52,251 --> 00:35:54,586
(JUDGES AND CONTESTANTS
APPLAUD)
769
00:35:54,586 --> 00:35:56,355
Next up, Brent, please.
770
00:35:58,524 --> 00:36:01,993
The dagwood dory looks so epic.
771
00:36:01,993 --> 00:36:04,863
It's like a trickery of the mind.
772
00:36:04,863 --> 00:36:07,733
Is it at the show or are we at
a fine dining restaurant?
773
00:36:07,733 --> 00:36:10,636
I'm loving it, but I haven't
got to taste it all together.
774
00:36:12,704 --> 00:36:13,972
What have you cooked us, mate?
775
00:36:13,972 --> 00:36:16,074
This is a dagwood dory.
776
00:36:32,891 --> 00:36:35,961
Brent, the sausage,
777
00:36:35,961 --> 00:36:38,897
the flavour that
you've got in there is epic.
778
00:36:40,499 --> 00:36:43,735
You know, having that sort of
Sri Lankan aromats in there
779
00:36:43,735 --> 00:36:45,103
has just brought it to life,
780
00:36:45,103 --> 00:36:47,639
and then your sauce on the side
just complements that.
781
00:36:47,639 --> 00:36:49,140
The most important thing for me
782
00:36:49,140 --> 00:36:51,577
was thinking about fish
in a different way.
783
00:36:51,577 --> 00:36:53,011
That's why this guy's here today.
784
00:36:53,011 --> 00:36:54,613
And you nailed that part of it, mate.
785
00:36:54,613 --> 00:36:55,881
Thank you.
786
00:36:55,881 --> 00:36:57,949
From an innovation point of
view, loved it.
787
00:36:59,217 --> 00:37:01,320
That's how you end up
with being able
788
00:37:01,320 --> 00:37:03,389
to pop all of the compromised parts
789
00:37:03,389 --> 00:37:05,691
that people just feel
totally uncomfortable about
790
00:37:05,691 --> 00:37:08,960
and what you've done today
is really show what is possible
791
00:37:08,960 --> 00:37:11,697
and, like, why aren't we having
that at the Royal Easter Show?
792
00:37:11,697 --> 00:37:12,931
Yeah.
793
00:37:13,231 --> 00:37:15,367
It's almost like a Sri
Lankan-spiced fishcake or
something like that
794
00:37:15,367 --> 00:37:19,938
and the texture of the fry on
the outside, your batter, is wonderful.
795
00:37:19,938 --> 00:37:24,576
Like, bending your brain
to getting to that concept,
796
00:37:24,576 --> 00:37:26,044
that's a win for me,
797
00:37:26,044 --> 00:37:28,347
so I'm pretty stoked for you.
798
00:37:28,347 --> 00:37:30,616
Yeah. Awesome. Thanks, guys.
Well done, mate.
799
00:37:30,616 --> 00:37:33,151
(JUDGES AND CONTESTANTS
APPLAUD)
800
00:37:35,887 --> 00:37:37,255
RHIANNON: Good one.
801
00:37:40,692 --> 00:37:42,361
Theo!
802
00:37:44,262 --> 00:37:45,263
THEO: I'm nervous.
803
00:37:45,431 --> 00:37:48,467
I'm praying that the bread and
fish is cooked perfectly.
804
00:37:48,467 --> 00:37:50,469
I do not want to be in
that bottom three.
805
00:37:50,469 --> 00:37:52,471
I don't want to go in
a Pressure Test tomorrow.
806
00:38:05,150 --> 00:38:07,886
NARRATOR: Get inspired by
our fabulous home cooks.
807
00:38:07,886 --> 00:38:11,723
Stream full episodes
of MasterChef Australia now
808
00:38:11,723 --> 00:38:14,092
on 10 play.
809
00:38:14,092 --> 00:38:17,363
(DRAMATIC MUSIC)
810
00:38:20,231 --> 00:38:21,633
What's the dish?
811
00:38:21,633 --> 00:38:23,034
THEO: It started out
as something else,
812
00:38:23,034 --> 00:38:25,036
but now it's khachapuri
with John Dory.
813
00:38:45,457 --> 00:38:49,160
Um, I thought the fish
was gonna be really dry,
814
00:38:49,160 --> 00:38:51,296
but I think you made
the right decision.
815
00:38:53,565 --> 00:38:55,467
The fish is cooked really nicely.
816
00:38:57,403 --> 00:38:59,371
So, good stuff there.
817
00:38:59,371 --> 00:39:02,107
But what suffered is the bread.
818
00:39:02,107 --> 00:39:05,010
The bread's actually
undercooked... Mm-hm.
819
00:39:05,010 --> 00:39:09,548
...which is really strange from
you because you're the bread guy.
820
00:39:09,548 --> 00:39:10,882
Yeah.
821
00:39:10,882 --> 00:39:12,984
I don't know what happened
today with you. Like...
822
00:39:12,984 --> 00:39:14,420
Neither do I, to be honest. Yeah.
823
00:39:14,420 --> 00:39:17,523
I think it was, like, trying to
respect the fish so much
824
00:39:17,523 --> 00:39:19,224
that I kind of lost everything else.
825
00:39:21,460 --> 00:39:23,228
Without reiterating any of that,
826
00:39:23,228 --> 00:39:26,798
to look at it in, I suppose,
a little bit of positivity,
827
00:39:26,798 --> 00:39:30,502
the very thin layer of cooked,
toasted bread across the top
828
00:39:30,502 --> 00:39:31,637
was heaven.
829
00:39:31,637 --> 00:39:32,638
Yep.
830
00:39:32,638 --> 00:39:35,173
So, hold your head up on that
one. Thanks.
831
00:39:36,442 --> 00:39:40,311
The fish was cooked
beautifully. So good, so flavourful.
832
00:39:42,548 --> 00:39:44,916
It's the MasterChef kitchen.
Sometimes it gets you, man.
833
00:39:44,916 --> 00:39:46,184
Yeah, fair enough. Yep.
834
00:39:46,184 --> 00:39:48,954
You just presented as somebody
who was overthinking it
835
00:39:48,954 --> 00:39:50,756
and that's exactly what we got.
836
00:39:50,756 --> 00:39:51,857
Yeah. Thanks, mate.
837
00:39:51,857 --> 00:39:53,692
Thank you, guys.
Thanks, Theo.
838
00:39:55,527 --> 00:39:57,362
The pressure definitely
got to me today.
839
00:39:57,362 --> 00:40:01,099
It would take a miracle for me
not to be in the bottom three.
840
00:40:01,099 --> 00:40:02,868
Next up, it's Adi.
841
00:40:04,636 --> 00:40:06,705
ADI: I really wanted
to try and push myself
842
00:40:06,705 --> 00:40:08,373
and do something differently today,
843
00:40:08,373 --> 00:40:09,975
but now that
I'm looking at this dish,
844
00:40:09,975 --> 00:40:12,578
I'm worried about how much fish
there is on the plate.
845
00:40:13,579 --> 00:40:15,346
I hope that I've done enough.
846
00:40:17,182 --> 00:40:20,218
I've done the John Dory cheeks
on a rice cake
847
00:40:20,218 --> 00:40:23,889
with the John Dory roe
and some crispy fish skin.
848
00:40:35,233 --> 00:40:37,769
(SUSPENSEFUL MUSIC)
849
00:40:47,579 --> 00:40:49,881
Very interesting flavour profile.
850
00:40:49,881 --> 00:40:51,517
I haven't tasted
anything like that before,
851
00:40:51,517 --> 00:40:53,785
um, so that's a positive,
852
00:40:53,785 --> 00:40:56,788
but there's so much rice cake there.
853
00:40:56,788 --> 00:40:57,789
Yeah.
854
00:40:57,789 --> 00:40:59,991
So, it really does get lost.
855
00:40:59,991 --> 00:41:01,860
That's kind of not in the spirit
856
00:41:01,860 --> 00:41:04,095
of what Josh
was trying to achieve today.
857
00:41:05,330 --> 00:41:09,334
I don't think it was a bad
idea to elevate a beautiful
home memory
858
00:41:09,334 --> 00:41:12,938
into something that could be
a fancy-schmancy canape.
859
00:41:12,938 --> 00:41:16,374
It just didn't quite come
together for the brief today.
860
00:41:16,374 --> 00:41:17,408
Yep.
861
00:41:17,408 --> 00:41:19,578
Cool. Thanks, guys. Thank you.
862
00:41:19,578 --> 00:41:21,547
(JUDGES AND CONTESTANTS
APPLAUD)
863
00:41:21,547 --> 00:41:23,582
Next up, it's Grace, please.
864
00:41:25,116 --> 00:41:26,985
Grace, what have you made us?
865
00:41:26,985 --> 00:41:30,722
GRACE: Fried John Dory with
a hot and sour sauce.
866
00:41:30,722 --> 00:41:32,858
Hot and sour sauce. Love it.
867
00:41:32,858 --> 00:41:36,461
Great balance. It is
bottle-ready, you know what
I'm saying?
868
00:41:36,461 --> 00:41:39,164
It's delicious.
Awesome. Thank you so much.
869
00:41:39,164 --> 00:41:44,369
The fish, both of the pieces
I had are sadly overcooked.
870
00:41:44,369 --> 00:41:45,637
OK.
871
00:41:45,637 --> 00:41:47,438
I'm gutted for you
because the sauce is epic.
872
00:41:47,438 --> 00:41:49,140
Thanks, Grace.
873
00:41:49,140 --> 00:41:50,375
Next up, Rue.
874
00:41:52,210 --> 00:41:58,116
RUE: Poached John Dory with a
pea relish and a beurre blanc.
875
00:41:58,116 --> 00:42:00,051
We love the simplicity of this dish.
876
00:42:00,051 --> 00:42:02,087
The fish is cooked nicely,
877
00:42:02,087 --> 00:42:05,991
but, unfortunately, it's so
lacking in seasoning in so
many areas.
878
00:42:05,991 --> 00:42:07,225
Thanks, Rue.
Thank you.
879
00:42:07,225 --> 00:42:08,426
(JUDGES AND CONTESTANTS
APPLAUD)
880
00:42:08,426 --> 00:42:11,630
The fish man, Declan!
881
00:42:11,630 --> 00:42:12,998
Bloody hell.
882
00:42:12,998 --> 00:42:15,033
I'm super overwhelmed and stoked
883
00:42:15,033 --> 00:42:18,804
to be, yeah, presenting this
dish to Josh Niland today,
884
00:42:18,804 --> 00:42:22,107
and I just hope, you know, that
the judges like my flavour combination
885
00:42:22,107 --> 00:42:23,775
of fish and the blackberry sauce.
886
00:42:23,775 --> 00:42:26,144
Declan, what did you cook,
mate?
887
00:42:26,144 --> 00:42:31,116
Um, so, I've done a poached
John Dory with a blackberry reduction.
888
00:42:32,584 --> 00:42:35,386
Right. Big day for you,
cooking for one of your heroes.
889
00:42:35,386 --> 00:42:36,722
(LAUGHS) Yeah.
Two in a row.
890
00:42:36,722 --> 00:42:39,324
Yeah, I know.
No, massive day, definitely.
891
00:42:39,324 --> 00:42:41,526
Yesterday,
I just got a bit overwhelmed
892
00:42:41,526 --> 00:42:43,695
and didn't want to screw
this one up -
893
00:42:43,695 --> 00:42:44,963
or hopefully, anyway.
894
00:42:44,963 --> 00:42:47,699
OK, cool. We might get stuck in.
895
00:43:02,047 --> 00:43:04,549
I've got to say, I didn't think
this was gonna work,
896
00:43:04,549 --> 00:43:07,252
but I actually like your sauce.
897
00:43:09,354 --> 00:43:12,791
You've thought differently
about this, which I love.
898
00:43:14,059 --> 00:43:17,195
For me, it was the John Dory,
the mushroom and the sauce,
899
00:43:17,195 --> 00:43:20,331
and I think those three
things, in terms of flavour,
were brilliant.
900
00:43:21,566 --> 00:43:22,801
It was really great.
901
00:43:22,801 --> 00:43:24,836
The John Dory was cooked
really perfectly,
902
00:43:24,836 --> 00:43:28,674
showcasing the slippery,
pearlescent, beautiful texture
903
00:43:28,674 --> 00:43:29,708
that John Dory should have.
904
00:43:29,708 --> 00:43:30,709
Yep.
905
00:43:31,142 --> 00:43:33,912
And the second I had a little
John Dory with sauce, really yummy.
906
00:43:33,912 --> 00:43:34,946
Like, delicious.
907
00:43:35,113 --> 00:43:37,382
MELISSA: Declan, this is
some high-concept thinking.
908
00:43:37,382 --> 00:43:39,851
There's an intellectual side
of you that we're seeing
909
00:43:39,851 --> 00:43:41,753
in you bringing us this dish
910
00:43:41,753 --> 00:43:44,222
and I commend you for being
committed enough
911
00:43:44,222 --> 00:43:45,490
to pushing on through.
912
00:43:45,490 --> 00:43:47,693
There's something very cool
about to happen to you
913
00:43:47,693 --> 00:43:49,961
if you continue down
this train of thought.
914
00:43:49,961 --> 00:43:52,230
Alright, thank you
for your kind words.
915
00:43:52,230 --> 00:43:53,699
Thank you.
Great work, Declan.
916
00:43:53,699 --> 00:43:57,235
Good kid. (LAUGHS)
917
00:43:57,235 --> 00:44:00,305
The next dish we'd like to
taste belongs to Rhiannon.
918
00:44:02,407 --> 00:44:04,109
RHIANNON: I'm so nervous.
919
00:44:04,109 --> 00:44:05,944
Every element, I wanted perfect,
920
00:44:05,944 --> 00:44:09,614
and I'm worried that
I've undercooked this fish.
921
00:44:18,523 --> 00:44:20,458
MELISSA: Rhiannon,
what have you made for us?
922
00:44:20,458 --> 00:44:22,327
Hibachi-grilled John Dory
923
00:44:22,327 --> 00:44:24,129
with, like, an Asian apple salad
924
00:44:24,129 --> 00:44:27,298
and a nam jim dressing and some rice.
925
00:44:27,298 --> 00:44:31,536
Rhiannon, I'm a little
surprised by your demeanour
walking down here,
926
00:44:31,536 --> 00:44:34,639
because I thought you were
happy with your cook.
927
00:44:34,639 --> 00:44:38,409
I'm really upset because Josh
has just done the best job for us,
928
00:44:38,409 --> 00:44:41,880
and then, at the end, I just
didn't give myself enough time.
929
00:44:41,880 --> 00:44:46,617
I'm just devastated,
because this is me on a plate.
930
00:44:46,617 --> 00:44:49,821
(SUSPENSEFUL MUSIC)
931
00:45:05,703 --> 00:45:09,074
OK, let's start with the rice.
932
00:45:09,074 --> 00:45:11,442
Perfectly cooked, lovely.
933
00:45:11,442 --> 00:45:14,445
The salad - crunchy, delicious.
934
00:45:14,445 --> 00:45:17,148
The dressing is punchy,
full of aromats.
935
00:45:17,148 --> 00:45:19,885
The balance is also great.
936
00:45:19,885 --> 00:45:21,452
And the cooking of the fish.
937
00:45:21,452 --> 00:45:23,588
(SUSPENSEFUL MUSIC)
938
00:45:23,588 --> 00:45:24,890
Um...
939
00:45:28,994 --> 00:45:30,028
...it's perfect.
940
00:45:30,028 --> 00:45:31,496
Oh!
941
00:45:31,496 --> 00:45:34,866
(JUDGES AND CONTESTANTS
APPLAUD)
942
00:45:34,866 --> 00:45:37,102
(UPLIFTING MUSIC)
943
00:45:38,569 --> 00:45:40,138
It's perfect.
944
00:45:41,339 --> 00:45:45,043
Not only the two cutlets
but the head as well.
945
00:45:45,043 --> 00:45:46,644
(SIGHS)
946
00:45:46,644 --> 00:45:49,147
Rhiannon, I am so proud of you.
Oh!
947
00:45:49,147 --> 00:45:50,215
So proud of you.
948
00:45:50,215 --> 00:45:52,350
I thought I'd be crying
with being upset.
949
00:45:52,350 --> 00:45:54,252
Because I'm getting emotional now.
950
00:45:54,252 --> 00:45:56,788
What you've done is
made this guy so proud...
951
00:45:56,788 --> 00:45:57,923
Brilliant.
952
00:45:57,923 --> 00:46:00,325
...because you've cooked
something so perfectly.
953
00:46:00,325 --> 00:46:02,527
I mean, you'd be happy
to serve that in your shop.
954
00:46:02,527 --> 00:46:04,429
Absolutely.
Wow.
955
00:46:04,429 --> 00:46:06,531
And very few times
come to MasterChef kitchen
956
00:46:06,531 --> 00:46:08,433
and see a fish so perfectly cooked.
957
00:46:08,433 --> 00:46:09,500
Oh, far out.
958
00:46:09,500 --> 00:46:11,302
CATH: That's awesome.
959
00:46:12,971 --> 00:46:14,873
Wowee, huh?
960
00:46:14,873 --> 00:46:17,943
There are turning points
in this competition.
961
00:46:17,943 --> 00:46:19,744
Let this be your turning point.
962
00:46:19,744 --> 00:46:24,149
However you got to this
decision to cook this style of food,
963
00:46:24,149 --> 00:46:27,718
do that as many times as you
possibly can in this competition,
964
00:46:27,718 --> 00:46:30,455
because there's something
special in this food.
965
00:46:30,455 --> 00:46:31,789
We're all digging it.
966
00:46:33,024 --> 00:46:34,960
(LAUGHS)
967
00:46:34,960 --> 00:46:36,627
Oh, my God!
968
00:46:38,263 --> 00:46:39,898
Yeah! (LAUGHS)
969
00:46:39,898 --> 00:46:41,399
(LAUGHS) Yes! Thank you!
970
00:46:41,399 --> 00:46:43,101
Oh, my God!
971
00:46:43,101 --> 00:46:45,036
(RHIANNON SPEAKS INDISTINCTLY)
972
00:46:45,036 --> 00:46:47,305
(LAUGHS)
973
00:46:49,774 --> 00:46:51,542
JOSH: Congratulations to all
of you.
974
00:46:51,542 --> 00:46:54,946
I love coming back to the
MasterChef kitchen every time.
975
00:46:54,946 --> 00:46:57,415
What we've managed to do today
as a team
976
00:46:57,415 --> 00:46:59,384
is hopefully shift the perceptions.
977
00:46:59,384 --> 00:47:02,353
And don't always go for
what's first thought of.
978
00:47:02,353 --> 00:47:04,990
Try to think of things
a little bit more broadly
979
00:47:04,990 --> 00:47:08,960
because what we do now impacts
what the future state could
really be.
980
00:47:08,960 --> 00:47:11,629
So, thank you for having me.
It's a privilege.
981
00:47:11,629 --> 00:47:15,166
Thank you. Josh Niland,
everybody!
982
00:47:15,166 --> 00:47:17,702
(UPLIFTING MUSIC)
983
00:47:20,771 --> 00:47:22,440
Time for the not-so-fun part.
984
00:47:23,808 --> 00:47:27,212
If I call your name, you will
be cooking in tomorrow's
Pressure Test.
985
00:47:27,212 --> 00:47:31,082
The first dish didn't capture
the spirit of this challenge.
986
00:47:31,082 --> 00:47:34,585
That dish was cooked by you,
Adi. Yep.
987
00:47:34,585 --> 00:47:38,823
The next dish, what we got was
undercooked bread.
988
00:47:38,823 --> 00:47:42,360
I'm sorry, Theo, but you're
also cooking tomorrow.
989
00:47:42,360 --> 00:47:46,898
Lastly, this dish had a sauce
that was good enough to bottle,
990
00:47:46,898 --> 00:47:51,102
but the name of the game today
was fish,
991
00:47:51,102 --> 00:47:53,972
and I'm sorry, Grace,
yours was well overcooked.
992
00:47:56,174 --> 00:47:57,943
Adi, Theo and Grace,
993
00:47:57,943 --> 00:48:01,712
the three of you are cooking
in tomorrow's Pressure Test.
994
00:48:03,915 --> 00:48:05,550
Good luck, guys.
We'll see you tomorrow.
995
00:48:05,550 --> 00:48:06,751
Well done, everyone.
996
00:48:09,587 --> 00:48:12,157
See you, Josh.
'Bye, mate. See ya.
997
00:48:12,157 --> 00:48:13,959
See you, Declan.
'Bye, Declan.
998
00:48:13,959 --> 00:48:15,460
'Bye, Declan! (LAUGHS)
999
00:48:17,262 --> 00:48:19,064
CATH: Oh, my God.
1000
00:48:19,064 --> 00:48:21,799
NARRATOR: Tomorrow night
on MasterChef Australia...
1001
00:48:21,799 --> 00:48:22,968
Luke Nguyen!
1002
00:48:22,968 --> 00:48:25,403
(CONTESTANTS CHEER)
Hey!
1003
00:48:25,403 --> 00:48:27,238
...there are pressure tests...
1004
00:48:27,238 --> 00:48:29,107
You'll be cooking my...
1005
00:48:29,107 --> 00:48:30,108
Ooh!
1006
00:48:30,108 --> 00:48:32,743
I'm terrified. (LAUGHS)
1007
00:48:32,743 --> 00:48:35,513
...then there are pressure tests.
1008
00:48:35,513 --> 00:48:36,514
(STEAM HISSES)
1009
00:48:36,514 --> 00:48:38,116
I really don't know what I'm
doing.
1010
00:48:38,116 --> 00:48:40,451
Just like
there are surprises...
1011
00:48:40,451 --> 00:48:42,053
Look at your penis. Oh.
1012
00:48:42,053 --> 00:48:43,688
I mean your bull penis.
1013
00:48:43,688 --> 00:48:45,490
Definitely didn't
wake up this morning
1014
00:48:45,490 --> 00:48:47,725
thinking that
that was going to happen.
1015
00:48:47,725 --> 00:48:52,763
...and then
there are surprises.
1016
00:48:52,763 --> 00:48:54,365
RUE: Oh, my God.
1017
00:48:54,365 --> 00:48:56,201
It's D-day.
1018
00:49:01,006 --> 00:49:03,374
Captions by Red Bee Media