1 00:00:01,040 --> 00:00:04,640 NARRATOR: Previously on MasterChef Australia... 2 00:00:04,640 --> 00:00:06,840 but not as you know it. 3 00:00:06,840 --> 00:00:11,400 Round 1 was a futuristic feast for the senses. 4 00:00:11,400 --> 00:00:12,720 Mm. 5 00:00:12,720 --> 00:00:13,800 That's on odd taste. 6 00:00:15,240 --> 00:00:16,960 Lychee. Honey. 7 00:00:16,960 --> 00:00:18,720 Cinnamon. Boom! 8 00:00:18,720 --> 00:00:23,600 Then they stepped up the sensory stimulation. 9 00:00:23,600 --> 00:00:25,240 Ooh-ee! 10 00:00:25,240 --> 00:00:28,240 ..and cooked with the colours of the rainbow. 11 00:00:28,240 --> 00:00:30,400 (CATH GASPS) That looks awesome! 12 00:00:30,400 --> 00:00:32,920 Hello, green goddess. 13 00:00:32,920 --> 00:00:35,200 A big yellow puzzle. I'm trying to put the pieces together. 14 00:00:35,200 --> 00:00:38,000 You've caught me red-handed, so... (LAUGHS) 15 00:00:38,000 --> 00:00:40,960 Brief ticked - a delicious bowl of food. 16 00:00:40,960 --> 00:00:43,160 That is absolutely faultless. 17 00:00:43,160 --> 00:00:45,520 The yellow salsa, a dream. 18 00:00:45,520 --> 00:00:49,880 But everyone was feeling blue when Adi said goodbye 19 00:00:49,880 --> 00:00:51,640 to the MasterChef kitchen. 20 00:00:51,640 --> 00:00:53,000 I'm really proud of myself. 21 00:00:53,000 --> 00:00:54,680 and I'm really grateful for this opportunity. 22 00:00:54,680 --> 00:00:58,040 (CONTESTANTS CHEER) 23 00:00:58,040 --> 00:01:01,800 Tonight, our seven remaining cooks 24 00:01:01,800 --> 00:01:05,600 know that everything rides on this mystery box. 25 00:01:05,600 --> 00:01:07,200 RUE: One small mistake 26 00:01:07,200 --> 00:01:10,440 can actually send you straight to elimination. 27 00:01:14,360 --> 00:01:19,080 MALISSSA: Alright, let's go! (LAUGHS) 28 00:01:19,080 --> 00:01:21,320 Nervous? I wonder what it's gonna be. 29 00:01:21,320 --> 00:01:22,840 Yeah. Wonder if there's a guest. 30 00:01:24,040 --> 00:01:25,040 Maybe. 31 00:01:26,520 --> 00:01:28,920 Yeah, whoo-hoo! Whoo! 32 00:01:28,920 --> 00:01:30,200 Hey! Hi! 33 00:01:30,200 --> 00:01:32,480 Let's do it! MELISSA: Good morning! 34 00:01:32,480 --> 00:01:34,440 And today is a mystery. 35 00:01:34,440 --> 00:01:36,600 Pick a bench, any bench. 36 00:01:36,600 --> 00:01:38,960 Wow! Oh! 37 00:01:38,960 --> 00:01:39,960 Whoo-hoo! 38 00:01:39,960 --> 00:01:41,880 Oh, let's go here, Rue. Yeah, OK. 39 00:01:45,120 --> 00:01:48,360 Good morning, everyone. CONTESTANTS: Morning! 40 00:01:48,360 --> 00:01:52,400 We are down to the business end of the competition now. 41 00:01:52,400 --> 00:01:55,000 It is time to roll up your sleeves 42 00:01:55,000 --> 00:01:57,440 and dig just that little bit deeper. 43 00:01:58,640 --> 00:02:02,840 Brent, fresh off the not-playing-your-pin gamble, 44 00:02:02,840 --> 00:02:05,200 you must be feeling pretty confident today. 45 00:02:05,200 --> 00:02:06,640 Yeah, feeling good. 46 00:02:06,640 --> 00:02:08,480 I'm glad I didn't throw it in. 47 00:02:09,560 --> 00:02:12,640 Yeah, you know, obviously dwindling down now, 48 00:02:12,640 --> 00:02:14,120 so there's nowhere to hide. 49 00:02:14,120 --> 00:02:17,080 So just got to cook really good now. (LAUGHS) 50 00:02:17,080 --> 00:02:20,080 Well, if that's your only option, then I guess... 51 00:02:20,080 --> 00:02:22,080 (BOTH LAUGH) 52 00:02:22,080 --> 00:02:24,280 Declan, how are you feeling? Yeah, really good. 53 00:02:24,280 --> 00:02:25,840 Good feeling about this mystery box? 54 00:02:25,840 --> 00:02:27,880 Yeah, love...love a surprise, 55 00:02:27,880 --> 00:02:31,520 and, you know, yesterday's history, tomorrow's a mystery 56 00:02:31,520 --> 00:02:32,840 and today's a gift. 57 00:02:32,840 --> 00:02:36,640 (LAUGHS) That's why it's called the present. 58 00:02:36,640 --> 00:02:38,400 Oh! Thanks, Shakespeare. 59 00:02:38,400 --> 00:02:41,720 Declan's my name and riddles are my game. 60 00:02:42,720 --> 00:02:44,800 Well, I hope you're all ready, 61 00:02:44,800 --> 00:02:47,800 because today's mystery box is the toughest yet. 62 00:02:47,800 --> 00:02:49,480 CATH: Oh! 63 00:02:49,480 --> 00:02:50,960 It's a MasterChef classic 64 00:02:50,960 --> 00:02:55,080 that has brought past contestants to their knees. 65 00:02:55,080 --> 00:02:58,240 (SUSPENSEFUL MUSIC) 66 00:02:58,240 --> 00:03:00,480 It is the dreaded... 67 00:03:02,320 --> 00:03:04,000 ..everything box. 68 00:03:04,000 --> 00:03:07,040 (SINGS DRAMATICALLY) # Bah-bah-bah! # 69 00:03:08,600 --> 00:03:11,360 Whatever is under that mystery box lid, 70 00:03:11,360 --> 00:03:16,280 every single ingredient must be used in your final dish. 71 00:03:17,280 --> 00:03:19,600 Oh, my goodness. The everything box. 72 00:03:19,600 --> 00:03:22,440 I have watched these episodes before 73 00:03:22,440 --> 00:03:26,720 and thought, "How are they gonna put all of those things in a dish?" 74 00:03:26,720 --> 00:03:31,240 So I'm a little bit frantic about this one already. 75 00:03:31,240 --> 00:03:34,360 Are you ready to find out what's in there? 76 00:03:34,360 --> 00:03:35,880 CONTESTANTS: Yes. 77 00:03:38,080 --> 00:03:39,880 You may lift your lids now. 78 00:03:41,720 --> 00:03:43,360 CONTESTANTS: Ooh! 79 00:03:43,360 --> 00:03:45,280 Ooh! 80 00:03:50,680 --> 00:03:51,680 OK. 81 00:03:51,680 --> 00:03:53,960 What the heck is this? 82 00:03:53,960 --> 00:03:57,000 OK, the everything box this year 83 00:03:57,000 --> 00:03:59,360 has the following ingredients in it. 84 00:03:59,360 --> 00:04:01,000 Lamb, 85 00:04:01,000 --> 00:04:02,720 sugar snap peas, 86 00:04:02,720 --> 00:04:04,040 labneh, 87 00:04:04,040 --> 00:04:06,080 Pedro Ximenez sherry, 88 00:04:06,080 --> 00:04:07,720 fenugreek, 89 00:04:07,720 --> 00:04:09,760 parsley, flat-leaf variety, 90 00:04:09,760 --> 00:04:11,440 and bacon. 91 00:04:12,440 --> 00:04:14,960 I'm loving these ingredients. 92 00:04:14,960 --> 00:04:18,320 They're just screaming to be cooked together. 93 00:04:19,320 --> 00:04:22,240 I know that your minds are probably going a million miles an hour, 94 00:04:22,240 --> 00:04:25,560 but before you lock in a dish, 95 00:04:25,560 --> 00:04:28,120 there's one more ingredient to consider, 96 00:04:28,120 --> 00:04:30,840 and that's fresh off the farm. 97 00:04:30,840 --> 00:04:33,560 Please welcome...Farmer Nick! 98 00:04:33,560 --> 00:04:35,960 (CONTESTANTS CHEER) 99 00:04:35,960 --> 00:04:39,360 Here he is! Whoo! 100 00:04:39,360 --> 00:04:40,720 Great, we need a veggie. 101 00:04:42,600 --> 00:04:44,880 In walks Farmer Nick with a big box there, 102 00:04:44,880 --> 00:04:46,120 so I wonder what's under there. 103 00:04:46,120 --> 00:04:48,160 I'm thinking it's got to be some sort of veggie 104 00:04:48,160 --> 00:04:49,400 or aromat, 105 00:04:49,400 --> 00:04:51,960 because I'm looking at the box as it is, and I think, 106 00:04:51,960 --> 00:04:54,640 "Hm, there's something missing there." 107 00:04:54,640 --> 00:04:57,040 Nick, you've brought with you a secret ingredient, 108 00:04:57,040 --> 00:05:01,920 and it's the last ingredient that these contestants need to know, 109 00:05:01,920 --> 00:05:04,600 so why don't you show us what you brought? 110 00:05:07,080 --> 00:05:09,360 Today I brought you some garlic. 111 00:05:09,360 --> 00:05:10,880 Ah, nice! 112 00:05:10,880 --> 00:05:13,160 And, of course, there's garlic. Thank goodness. 113 00:05:15,400 --> 00:05:17,600 Thank God Farmer Nick is here with his garlic, 114 00:05:17,600 --> 00:05:21,040 because if my dad saw me cooking lamb without garlic, 115 00:05:21,040 --> 00:05:22,600 he would be like, 116 00:05:22,600 --> 00:05:24,080 "No, you can't cook this box. 117 00:05:24,080 --> 00:05:25,840 "Tell them you're not cooking without garlic." 118 00:05:25,840 --> 00:05:28,760 Tell us a little bit about your garlic, mate. 119 00:05:28,760 --> 00:05:32,360 Well, we grow in several states in Australia. 120 00:05:32,360 --> 00:05:34,800 We're based in Mildura. 121 00:05:34,800 --> 00:05:37,960 And there's so many different varieties of garlic, 122 00:05:37,960 --> 00:05:41,880 and they all have such different flavour profiles. 123 00:05:41,880 --> 00:05:44,680 In fact, I've got over 300 garlic varieties in my collection. 124 00:05:44,680 --> 00:05:46,760 What? For real? Wow! 125 00:05:46,760 --> 00:05:48,040 For real. How about that? 126 00:05:48,040 --> 00:05:49,040 Wow. 127 00:05:50,080 --> 00:05:54,160 This one is an all-purpose garlic grown in the Robinvale region 128 00:05:54,160 --> 00:05:56,400 in north-west Victoria. 129 00:05:56,400 --> 00:05:58,920 It's one of my favourites. Amazing. 130 00:05:58,920 --> 00:06:01,480 You've got to tell me, what's your favourite thing to use 131 00:06:01,480 --> 00:06:02,640 with this kind of garlic? 132 00:06:02,640 --> 00:06:04,080 Just keep it simple. 133 00:06:04,080 --> 00:06:06,440 Garlic aioli with garlic prawns 134 00:06:06,440 --> 00:06:09,280 soaked up with a little bit of garlic bread. 135 00:06:09,280 --> 00:06:11,320 Perfect date-night meal. 136 00:06:11,320 --> 00:06:14,080 (CONTESTANTS LAUGH) Yeah! 137 00:06:14,080 --> 00:06:15,880 Give it up for Nick, everybody! Whoo! 138 00:06:18,280 --> 00:06:21,880 MELISSA: Thank you! 'Bye, Nick! 139 00:06:28,640 --> 00:06:31,840 Now that everything's here, time for the rules. 140 00:06:31,840 --> 00:06:35,280 You'll have 75 minutes to cook anything you like, 141 00:06:35,280 --> 00:06:38,840 but you must use every single ingredient 142 00:06:38,840 --> 00:06:40,760 in your dish in some way. 143 00:06:41,760 --> 00:06:45,920 Of course, you've also got access to your under-bench staples as usual. 144 00:06:45,920 --> 00:06:48,920 Whoever brings us the three least-impressive dishes, 145 00:06:48,920 --> 00:06:51,840 they'll be cooking in tomorrow's Pressure Test. 146 00:06:51,840 --> 00:06:54,440 And I'm sure I do not need to remind you, 147 00:06:54,440 --> 00:06:57,080 whoever cooks the least-impressive dish in that Pressure Test, 148 00:06:57,080 --> 00:06:59,720 unfortunately, they'll be going home. 149 00:06:59,720 --> 00:07:01,920 Good luck. Your 75 minutes starts now! 150 00:07:01,920 --> 00:07:04,600 (DRAMATIC MUSIC) 151 00:07:15,240 --> 00:07:18,280 How's my main man Brentles going? Yeah, going good. 152 00:07:19,640 --> 00:07:21,160 You know, like, top 7 now. 153 00:07:21,160 --> 00:07:24,200 Time to really get back-to-back good dishes. 154 00:07:24,200 --> 00:07:27,720 I always try to cook to the absolute highest standard that I can, 155 00:07:27,720 --> 00:07:31,360 and I'm going in today exactly like that 156 00:07:31,360 --> 00:07:33,640 with comfortable ingredients and a clear mind. 157 00:07:33,640 --> 00:07:39,760 So I am doing a bit of, like, a sort of a lamb kofta sort of vibe, 158 00:07:39,760 --> 00:07:41,800 with the labneh on the bottom, 159 00:07:41,800 --> 00:07:45,520 a little, you know, crunchy pancake thing to wrap everything up. 160 00:07:45,520 --> 00:07:49,120 I'm gonna put some roasted garlic through that...that pancake, 161 00:07:49,120 --> 00:07:51,640 and then a nice fresh parsley and pea salad 162 00:07:51,640 --> 00:07:53,280 with the sherry. 163 00:07:53,280 --> 00:07:56,120 This dish is just a good old Sunday afternoon. 164 00:07:56,120 --> 00:07:57,320 You know, heaps of mates over, 165 00:07:57,320 --> 00:07:59,160 everyone just grabs a flatbread, a bit of labneh, 166 00:07:59,160 --> 00:08:01,800 the lamb kofta, eating, a few cold beers - 167 00:08:01,800 --> 00:08:04,000 that's where the inspiration's come from today. 168 00:08:04,000 --> 00:08:05,000 It's all coming together. 169 00:08:05,000 --> 00:08:07,560 I mean, they're pretty... pretty great ingredients. 170 00:08:07,560 --> 00:08:09,560 They sort of lean on each other pretty well. 171 00:08:09,560 --> 00:08:11,640 So, yeah, it's a good one. 172 00:08:11,640 --> 00:08:14,440 The biggest pressure point for this cook 173 00:08:14,440 --> 00:08:15,920 is the kofta. 174 00:08:15,920 --> 00:08:18,880 So many koftas you have are dry 175 00:08:18,880 --> 00:08:21,200 because the fat content's just wrong. 176 00:08:21,200 --> 00:08:23,120 I'm gonna put some bacon fat in there 177 00:08:23,120 --> 00:08:25,040 to help prop up the fat content. 178 00:08:25,040 --> 00:08:28,040 And then the fenugreek, I think, will go in there beautifully. 179 00:08:28,040 --> 00:08:30,680 A little bit of parsley and garlic... 180 00:08:30,680 --> 00:08:34,240 ..we're talking a good lamb kofta. 181 00:08:34,240 --> 00:08:38,720 I love the everything box 'cause it really challenges them. 182 00:08:38,720 --> 00:08:40,320 What are you cooking? 183 00:08:40,320 --> 00:08:42,840 I'd probably do a raw lamb tartare 184 00:08:42,840 --> 00:08:45,080 with roasted hard fenugreek flatbread. 185 00:08:45,080 --> 00:08:47,160 With the labneh, sugar snap peas and the parsley, 186 00:08:47,160 --> 00:08:49,000 make a little salsa out of that. 187 00:08:49,000 --> 00:08:50,280 What about you? 188 00:08:50,280 --> 00:08:52,880 Parsley, sugar snap farce. 189 00:08:52,880 --> 00:08:55,040 Bone out the lamb. Yeah. 190 00:08:55,040 --> 00:08:57,680 Stuff the farce on the inside. Yeah. 191 00:08:57,680 --> 00:08:59,320 Little flatbread on the side. 192 00:08:59,320 --> 00:09:01,000 (MAKES KISSING SOUND) Yum. 193 00:09:01,000 --> 00:09:03,200 How many desserts are we gonna see with the lamb today? 194 00:09:03,200 --> 00:09:05,240 Zip. Zero. It's nada. 195 00:09:05,240 --> 00:09:08,080 You'd have to be some kind of pasty alchemist 196 00:09:08,080 --> 00:09:11,200 to really pull off those flavours in a sweet context, 197 00:09:11,200 --> 00:09:14,760 but here's hoping for some really beautiful, generous flavours 198 00:09:14,760 --> 00:09:16,000 of savoury dishes today. 199 00:09:16,000 --> 00:09:18,760 MALISSA: This is kind of how you cook at home. 200 00:09:18,760 --> 00:09:21,920 You get home from work, you're like, "What have I got in the fridge? 201 00:09:21,920 --> 00:09:23,080 "Let's put something together." 202 00:09:23,080 --> 00:09:25,080 So I'm taking that approach today. 203 00:09:25,080 --> 00:09:27,280 It's gonna be kind of like a spring salad 204 00:09:27,280 --> 00:09:29,120 with some charred lamb. 205 00:09:29,120 --> 00:09:31,320 I'm going to get all my little peas, 206 00:09:31,320 --> 00:09:33,600 I'm going to cook them in the bacon fat, 207 00:09:33,600 --> 00:09:35,800 and then I'm gonna make a smooth labneh 208 00:09:35,800 --> 00:09:37,440 to put on the bottom of the peas. 209 00:09:37,440 --> 00:09:39,400 You know, you do make friends with salad, 210 00:09:39,400 --> 00:09:41,960 So I'm hoping I can prove that today. (LAUGHS) 211 00:09:43,240 --> 00:09:44,520 ANDY: Hey, Rhiannon. 212 00:09:44,520 --> 00:09:45,600 G'day. 213 00:09:45,600 --> 00:09:46,600 What's the dish? 214 00:09:46,600 --> 00:09:49,440 I'm doing lamb empanadas 215 00:09:49,440 --> 00:09:50,920 with a bacon jam. 216 00:09:50,920 --> 00:09:52,040 Are you just? Whoo! 217 00:09:52,040 --> 00:09:53,640 I'm gonna use the lamb and the fat, 218 00:09:53,640 --> 00:09:56,800 and I'm gonna use the peas and the parsley and some garlic in it, 219 00:09:56,800 --> 00:10:00,480 and then I'm gonna use the fenugreek in the bacon jam with some garlic. 220 00:10:00,480 --> 00:10:02,520 I'm guessing the sherry's going in the bacon jam. 221 00:10:02,520 --> 00:10:03,760 Sure is. And the labneh? 222 00:10:03,760 --> 00:10:04,920 The labneh's in the dough. 223 00:10:04,920 --> 00:10:09,520 Oh, that was the most clear, concise idea 224 00:10:09,520 --> 00:10:12,400 about where you're using every ingredient yet. 225 00:10:14,320 --> 00:10:15,960 Smells nice. 226 00:10:15,960 --> 00:10:19,640 I feel like this mystery box is made for me. 227 00:10:19,640 --> 00:10:22,880 These ingredients to play to my strengths. I do love lamb. 228 00:10:22,880 --> 00:10:26,600 Parsley, it speaks to me, and labneh as well, 229 00:10:26,600 --> 00:10:27,880 you know, strained yoghurt. 230 00:10:27,880 --> 00:10:29,120 So I'm happy, yeah. 231 00:10:29,120 --> 00:10:31,520 Theo. Hello. 232 00:10:31,520 --> 00:10:35,200 Give me a one-sentence elevator pitch. 233 00:10:35,200 --> 00:10:37,040 It is a... 234 00:10:37,040 --> 00:10:39,320 It is lamb skewers marinated in labneh, 235 00:10:39,320 --> 00:10:42,560 a flatbread that's gonna be basted in the fat from the bacon 236 00:10:42,560 --> 00:10:44,440 with a parsley sauce. 237 00:10:44,440 --> 00:10:48,520 Bread, skewer... Sauce on top. Delicious. 238 00:10:48,520 --> 00:10:51,880 I think, for me, this hangs on proportions, right? 239 00:10:51,880 --> 00:10:53,400 Thickness of the bread... Absolutely. 240 00:10:53,400 --> 00:10:55,000 ..the brightness and freshness in the salad, 241 00:10:55,000 --> 00:10:57,880 and obviously the texture and the flavour of the skewer. 242 00:10:57,880 --> 00:11:00,560 Could be killer or it could be a bit 'eh'. 243 00:11:00,560 --> 00:11:01,560 Yep. OK? 244 00:11:01,560 --> 00:11:03,880 Don't make it 'eh'. I definitely don't want to do that. 245 00:11:03,880 --> 00:11:05,320 (LAUGHS) 246 00:11:05,320 --> 00:11:06,880 There's a lot of good cooks here, 247 00:11:06,880 --> 00:11:08,880 but I want to stand out. 248 00:11:08,880 --> 00:11:10,600 I want to be at the top. 249 00:11:10,600 --> 00:11:12,800 I want to be hitting my straps. 250 00:11:12,800 --> 00:11:15,120 I want to show the judges what I'm capable of. 251 00:11:16,440 --> 00:11:17,720 I want to win. 252 00:11:17,720 --> 00:11:21,720 Give us everything you've got. 60 minutes to go! 253 00:11:21,720 --> 00:11:25,160 (DRAMATIC MUSIC) 254 00:11:30,600 --> 00:11:34,640 DECLAN: I'd definitely say this is my kind of mystery box. 255 00:11:34,640 --> 00:11:36,560 It's all produce that I love, 256 00:11:36,560 --> 00:11:39,880 so a bit of lamb and fresh parsley, 257 00:11:39,880 --> 00:11:41,120 sugar snap peas, 258 00:11:41,120 --> 00:11:42,760 beautiful fenugreek. 259 00:11:42,760 --> 00:11:44,880 Today I'm gonna be using 260 00:11:44,880 --> 00:11:47,080 all these beautiful fresh ingredients 261 00:11:47,080 --> 00:11:50,360 and stuffing it inside a lamb rosetta. 262 00:11:50,360 --> 00:11:52,800 Rolling up my lamb, it's quite tricky, 263 00:11:52,800 --> 00:11:55,040 because it is, like, relatively small, 264 00:11:55,040 --> 00:11:57,960 but I want to push myself and show how much I've progressed 265 00:11:57,960 --> 00:12:01,040 and learnt in this competition. 266 00:12:01,040 --> 00:12:02,920 BOTH: Declan. Gents, how are we? 267 00:12:02,920 --> 00:12:05,200 ANDY: Good mate, you? Yeah, really good, thank you. 268 00:12:05,200 --> 00:12:06,360 What's the plan, mate? 269 00:12:06,360 --> 00:12:11,040 Um, so, had this beautiful saddle, and I'm gonna roll it. 270 00:12:11,040 --> 00:12:12,440 I've really got to work fast. 271 00:12:12,440 --> 00:12:15,000 I'm gonna brown it off and then get it in the oven. 272 00:12:15,000 --> 00:12:18,840 Gonna be serving it with a labneh and bread side. 273 00:12:18,840 --> 00:12:20,400 Are you gonna slice it... Yeah, exactly. 274 00:12:20,400 --> 00:12:22,560 ..when you get beautiful rose lamb? 275 00:12:22,560 --> 00:12:24,680 Rose. That's the word. Be able to see the stuffing. 276 00:12:24,680 --> 00:12:26,680 Correct, and then... Ooh, yum! 277 00:12:26,680 --> 00:12:28,640 ..this goes inside. You gotta go! 278 00:12:28,640 --> 00:12:30,000 Yeah, thanks, guys. 279 00:12:31,000 --> 00:12:32,960 The two biggest worries for me here 280 00:12:32,960 --> 00:12:37,200 is that my beautiful lamb roll is just gonna fall apart 281 00:12:37,200 --> 00:12:38,920 as well as being well overcooked 282 00:12:38,920 --> 00:12:41,320 and not a nice medium-rare. 283 00:12:41,320 --> 00:12:45,800 Just want to get a good...good bit of gold on these, 284 00:12:45,800 --> 00:12:50,080 and get them in the oven and check on them later on. 285 00:12:50,080 --> 00:12:52,120 (TENSE MUSIC) 286 00:12:55,200 --> 00:12:58,720 I... (LAUGHS) I can tell that my face is a bit like, 287 00:12:58,720 --> 00:13:02,000 "OK, you guys have stitched me up." (CHUCKLES) 288 00:13:02,000 --> 00:13:04,280 This has to be the hardest mystery box 289 00:13:04,280 --> 00:13:05,720 in MasterChef history 290 00:13:05,720 --> 00:13:10,000 because these are flavours that I do not cook with normally. 291 00:13:10,000 --> 00:13:11,600 Damn! 292 00:13:11,600 --> 00:13:13,360 Like, I love lamb. 293 00:13:13,360 --> 00:13:15,960 I don't like parsley that much. 294 00:13:15,960 --> 00:13:19,200 And I've never used fenugreek. I used to use it to make my hair oil. 295 00:13:19,200 --> 00:13:20,680 That's as far as I know. 296 00:13:20,680 --> 00:13:22,800 I really love making desserts, 297 00:13:22,800 --> 00:13:24,880 but I can't do that today. 298 00:13:24,880 --> 00:13:27,360 I...I don't know what to do. 299 00:13:27,360 --> 00:13:28,840 Hey, Rue. 300 00:13:28,840 --> 00:13:30,920 Whoa. Whoa! 301 00:13:30,920 --> 00:13:33,200 There's some butchery going on here. (LAUGHS) 302 00:13:33,200 --> 00:13:35,000 Look, I'm actually quite nervous. 303 00:13:36,200 --> 00:13:37,200 I'm not gonna lie. 304 00:13:37,200 --> 00:13:38,480 What's the dish? 305 00:13:38,480 --> 00:13:40,320 (TENSE MUSIC) 306 00:13:40,320 --> 00:13:42,680 Um, to be honest, I'm not sure. 307 00:13:42,680 --> 00:13:44,360 God! So what are you... 308 00:13:44,360 --> 00:13:45,880 Are you vibing anything? 309 00:13:45,880 --> 00:13:48,480 To be honest, I'm only vibing these two. 310 00:13:48,480 --> 00:13:49,800 Well, you have to vibe everything, 311 00:13:49,800 --> 00:13:51,520 'cause that's the name of the game today. 312 00:13:51,520 --> 00:13:53,960 You've used 25 minutes and you don't have a dish yet. 313 00:13:53,960 --> 00:13:56,240 I know, I know. (LAUGHS) 314 00:13:56,240 --> 00:13:57,960 Like, I'm worried for you. Yeah. 315 00:13:57,960 --> 00:13:59,640 I'm worried for me too. 316 00:14:05,000 --> 00:14:08,680 (TENSE MUSIC) 317 00:14:08,680 --> 00:14:11,200 RUE: I'm not sure. 318 00:14:11,200 --> 00:14:14,080 You've used 25 minutes and you don't have a dish yet. 319 00:14:14,080 --> 00:14:17,760 I know. I know. (LAUGHS) Like, I'm worried for you. 320 00:14:17,760 --> 00:14:20,400 Yeah, I'm worried for me too. OK, come on. 321 00:14:20,400 --> 00:14:21,840 OK, yeah. You got this. 322 00:14:22,840 --> 00:14:24,640 I'm struggling to back myself today 323 00:14:24,640 --> 00:14:27,720 because I'm trying to cook with something 324 00:14:27,720 --> 00:14:30,080 that I do not cook with normally. 325 00:14:30,080 --> 00:14:32,800 My mind is about to blow. 326 00:14:33,880 --> 00:14:35,520 I have to come up with a dish. 327 00:14:36,800 --> 00:14:39,240 Don't forget anything. You've got to use everything. 328 00:14:39,240 --> 00:14:41,800 45 minutes to go. Come on, top 7! 329 00:14:41,800 --> 00:14:44,040 (JUDGES CLAP) (DRAMATIC MUSIC) 330 00:14:53,560 --> 00:14:55,160 I'm feeling pretty good about the dish, actually. 331 00:14:57,040 --> 00:14:59,800 Got to cook the bacon, form the empanadas, 332 00:14:59,800 --> 00:15:01,400 get the bacon jam done 333 00:15:01,400 --> 00:15:03,520 and then get them deep-fried. 334 00:15:03,520 --> 00:15:06,240 I'm happy. I think. 335 00:15:06,240 --> 00:15:08,360 But I hate being happy in this kitchen 336 00:15:08,360 --> 00:15:09,560 'cause it doesn't last. 337 00:15:11,520 --> 00:15:13,240 The dish is definitely starting to come together, 338 00:15:13,240 --> 00:15:14,360 which is really good. 339 00:15:14,360 --> 00:15:16,920 I've got my salad going, my lamb's almost ready to cook, 340 00:15:16,920 --> 00:15:19,560 and then my sauce is still in the pressure cooker. 341 00:15:20,840 --> 00:15:24,280 It's gonna be salad, like, an epic salad, 342 00:15:24,280 --> 00:15:26,760 so that's what I'm gonna deliver today. 343 00:15:31,000 --> 00:15:34,320 I'm doing grilled lamb with a beautiful jus, 344 00:15:34,320 --> 00:15:35,920 with a parsley oil, 345 00:15:35,920 --> 00:15:38,120 a roasted garlic labneh, 346 00:15:38,120 --> 00:15:40,200 and then with the sugar snaps three ways. 347 00:15:40,200 --> 00:15:43,200 My approach today is to try and use everything out of my mystery box 348 00:15:43,200 --> 00:15:45,080 to go into that jus, 349 00:15:45,080 --> 00:15:47,400 so I'm using my sugar snap shells, 350 00:15:47,400 --> 00:15:49,000 I'm using the parsley stalks, 351 00:15:49,000 --> 00:15:50,840 I've got a bit of garlic in there. 352 00:15:50,840 --> 00:15:52,720 Of course I'm gonna put some sherry in there. 353 00:15:52,720 --> 00:15:56,760 Putting the fat from the bacon and the bone and some of the fat 354 00:15:56,760 --> 00:15:58,640 and some meat from the lamb as well. 355 00:15:58,640 --> 00:16:02,000 The jus is the hero of this dish today. 356 00:16:02,000 --> 00:16:05,320 Yeah, I'm really happy with my sauce so far, 357 00:16:05,320 --> 00:16:07,760 so just got to make sure. 358 00:16:07,760 --> 00:16:09,640 I'll just keep working on it. 359 00:16:11,720 --> 00:16:13,840 I'm gonna be serving lamb rosetta with whipped labneh, 360 00:16:13,840 --> 00:16:17,600 flaky bread and a nice parsley oil. 361 00:16:17,600 --> 00:16:18,760 Yeah, going good. 362 00:16:18,760 --> 00:16:21,920 I just want these in the oven sort of about now 363 00:16:21,920 --> 00:16:24,520 so I can bring them out and give them enough time to rest. 364 00:16:24,520 --> 00:16:26,400 My lamb roll 365 00:16:26,400 --> 00:16:28,160 is looking and smelling really good, 366 00:16:28,160 --> 00:16:29,680 and I think, most importantly, 367 00:16:29,680 --> 00:16:31,360 it's holding its shape, 368 00:16:31,360 --> 00:16:33,160 my ties aren't coming undone, 369 00:16:33,160 --> 00:16:35,400 so I'm pretty proud of myself a this point. 370 00:16:38,320 --> 00:16:42,200 It's crazy to think I can even put a dish like this together. 371 00:16:43,360 --> 00:16:46,160 Just a few months ago I was... I was onsite, 372 00:16:46,160 --> 00:16:47,520 out in the weather, 373 00:16:47,520 --> 00:16:50,520 I was digging trenches and throwing up wall frames. 374 00:16:50,520 --> 00:16:52,680 And then you look at it now, 375 00:16:52,680 --> 00:16:56,200 and I'm having fun, I'm tossing my dough around. 376 00:16:56,200 --> 00:16:59,720 Mum says to me, like, "Aren't you bloody sick of cooking by now?" 377 00:16:59,720 --> 00:17:01,840 And I'm not, like, I love it. 378 00:17:01,840 --> 00:17:05,080 When we say 'everything', we mean everything. 379 00:17:05,080 --> 00:17:06,360 30 minutes to go. 380 00:17:06,360 --> 00:17:07,560 Let's go. 381 00:17:18,480 --> 00:17:19,880 How you going? 382 00:17:19,880 --> 00:17:22,000 Oh, OK. Yeah? 383 00:17:23,440 --> 00:17:26,760 I have finally decided what I'm making. 384 00:17:28,120 --> 00:17:30,280 It's just about bringing it to life. 385 00:17:30,280 --> 00:17:33,520 So, my dish is a pan sauce, 386 00:17:33,520 --> 00:17:37,240 and I have a lamb loin that's going to be pan seared. 387 00:17:37,240 --> 00:17:38,920 the labneh is a fresh element. 388 00:17:38,920 --> 00:17:41,680 I'm going to do fresh sugar snap peas 389 00:17:41,680 --> 00:17:43,760 and some crispy bacon. 390 00:17:44,960 --> 00:17:47,920 I have my lamb bone, garlic, parsley, 391 00:17:47,920 --> 00:17:50,960 and sugar snap peas reducing. 392 00:17:52,280 --> 00:17:54,680 And then next, I need to sear my lamb. 393 00:17:54,680 --> 00:17:56,000 OK. 394 00:17:56,000 --> 00:17:58,400 I know time is not on my side. 395 00:17:58,400 --> 00:18:01,800 But I just have to bring it together in a seamless way 396 00:18:01,800 --> 00:18:02,920 that's still delicious. 397 00:18:06,840 --> 00:18:08,160 THEO: Yeah, really happy. 398 00:18:08,160 --> 00:18:11,280 It's heaven for me in the kitchen, 399 00:18:11,280 --> 00:18:14,200 and I'm working with ingredients that I love. 400 00:18:14,200 --> 00:18:17,280 I've marinated my lamb in that labneh 401 00:18:17,280 --> 00:18:20,360 and garlic and a little bit of that fenugreek. 402 00:18:20,360 --> 00:18:24,880 I feel like when you do something that you love to eat, 403 00:18:24,880 --> 00:18:26,480 then it translates on the plate. 404 00:18:27,720 --> 00:18:30,520 This is a dish that I'm definitely comfortable with, 405 00:18:30,520 --> 00:18:32,160 I've done it before, 406 00:18:32,160 --> 00:18:34,120 it's bringing back memories of my childhood, 407 00:18:34,120 --> 00:18:35,840 so I'm in a happy place right now. 408 00:18:35,840 --> 00:18:39,560 Only 20 minutes to go! Come on! Bring it home! 409 00:18:39,560 --> 00:18:42,600 (EXCITING MUSIC) 410 00:18:44,800 --> 00:18:47,640 I'm just onto the little pancakes. 411 00:18:47,640 --> 00:18:52,720 There's a nice soft roasted garlic inside of them, 412 00:18:52,720 --> 00:18:54,240 so should be really, really yummy. 413 00:18:54,240 --> 00:18:58,200 I'm doing lamb koftas on a garlic pancake with labneh, 414 00:18:58,200 --> 00:19:01,720 and pea and parsley vinaigrette. 415 00:19:01,720 --> 00:19:04,440 Time-wise, yeah, I'm feeling pretty good. 416 00:19:04,440 --> 00:19:07,240 I've got my koftas onto a nice hot pan, 417 00:19:07,240 --> 00:19:09,600 and then I'm going to finish them on the hibachi. 418 00:19:09,600 --> 00:19:13,280 I've reduced my sherry. That's gonna be my glaze. 419 00:19:13,280 --> 00:19:15,280 I want a sweet glaze so I can glaze it 420 00:19:15,280 --> 00:19:17,920 when I'm cooking over the hibachi, the koftas, and spinning them. 421 00:19:17,920 --> 00:19:21,000 The danger here is just overcooking these koftas, 422 00:19:21,000 --> 00:19:24,400 all the fat coming out, and then you're just left with this, 423 00:19:24,400 --> 00:19:26,000 like, chalky mince. 424 00:19:27,280 --> 00:19:30,400 MELISSA: Look at those koftas. Yeah, they're coming along nicely. 425 00:19:30,400 --> 00:19:33,120 They'll get finished on the hibachi with a glaze. 426 00:19:35,240 --> 00:19:36,240 Hm. 427 00:19:36,240 --> 00:19:37,840 You know, I love kofta, 428 00:19:37,840 --> 00:19:40,000 you know, there are so many great versions of it 429 00:19:40,000 --> 00:19:41,000 all around the world, 430 00:19:41,000 --> 00:19:43,280 but you know what unifies them in their awfulness... 431 00:19:43,280 --> 00:19:45,680 (TENSE MUSIC) 432 00:19:45,680 --> 00:19:47,000 ..is if they are dry. 433 00:19:47,000 --> 00:19:48,680 Yeah. 434 00:19:49,680 --> 00:19:51,680 I have a question. 435 00:19:51,680 --> 00:19:54,640 Are you confident that these will not be dry? 436 00:19:54,640 --> 00:19:55,920 Um... 437 00:19:55,920 --> 00:19:57,960 I don't want to be in the bottom three today. 438 00:19:57,960 --> 00:20:02,440 If I bring dry koftas up to the judges, I'm done. 439 00:20:13,880 --> 00:20:16,680 They'll get finished on the hibachi with a glaze. 440 00:20:16,680 --> 00:20:18,120 Hm. 441 00:20:18,120 --> 00:20:19,960 With the time that you have left, 442 00:20:19,960 --> 00:20:22,320 are you confident that these will not be dry? 443 00:20:22,320 --> 00:20:24,400 Um...yeah. 444 00:20:24,400 --> 00:20:26,200 Even the best idea, if it's not well executed, 445 00:20:26,200 --> 00:20:27,880 can see you in the bottom three today. 446 00:20:27,880 --> 00:20:28,920 Yeah, OK. OK? 447 00:20:28,920 --> 00:20:30,640 Yeah. 448 00:20:30,640 --> 00:20:32,760 I feel you, Mel, I know what you're saying, 449 00:20:32,760 --> 00:20:35,040 and I don't want dry koftas either. 450 00:20:35,040 --> 00:20:37,240 But I have a game plan. 451 00:20:37,240 --> 00:20:39,240 What I want to do here 452 00:20:39,240 --> 00:20:43,440 is basically cook them, I would say, three-quarters of the way through 453 00:20:43,440 --> 00:20:45,840 on the pan, and plus I'm finishing them on the hibachi 454 00:20:45,840 --> 00:20:46,880 with that glaze 455 00:20:46,880 --> 00:20:49,960 and that's what's going to keep it nice and moist. 456 00:20:49,960 --> 00:20:51,160 Gonna glaze them in a second 457 00:20:51,160 --> 00:20:52,600 and just finish them over some smoke, 458 00:20:52,600 --> 00:20:55,440 and then work on the labneh. 459 00:20:57,720 --> 00:21:00,280 (CATH MURMURS) Relax and enjoy it. 460 00:21:00,280 --> 00:21:03,240 My dish is grilled lamb with a jus, 461 00:21:03,240 --> 00:21:06,520 a roasted garlic labneh with a parsley oil. 462 00:21:06,520 --> 00:21:09,760 I've got all my elements on the go at the moment. 463 00:21:09,760 --> 00:21:11,640 My jus is juicy. 464 00:21:11,640 --> 00:21:15,760 I've got everything from the all-in mystery box in here today. 465 00:21:15,760 --> 00:21:18,520 I've definitely hit the brief. 466 00:21:18,520 --> 00:21:20,120 Cath. Hi! 467 00:21:20,120 --> 00:21:23,240 There are rarely firsts in this kitchen after a while, 468 00:21:23,240 --> 00:21:25,080 especially when we're getting to top 7, 469 00:21:25,080 --> 00:21:26,880 but I hear that you're cooking with the hibachi 470 00:21:26,880 --> 00:21:27,880 for the first time today. 471 00:21:27,880 --> 00:21:29,840 Oh, yes, with the hibachi! Are you excited? 472 00:21:29,840 --> 00:21:31,880 So I'm really excited. 473 00:21:31,880 --> 00:21:33,760 Speaking of which, look at that. There it is. 474 00:21:33,760 --> 00:21:37,880 Yeah, so I'm gonna get it on super quick. 475 00:21:37,880 --> 00:21:41,600 Obviously, with the backstrap, with very little fat on it, 476 00:21:41,600 --> 00:21:43,680 it won't take much time at all, 477 00:21:43,680 --> 00:21:46,320 but whatever you do, when you start to use the hibachi, 478 00:21:46,320 --> 00:21:48,160 do not take your eyes off it. 479 00:21:48,160 --> 00:21:49,240 (TENSE MUSIC) 480 00:21:49,240 --> 00:21:50,640 OK, yeah, OK. 481 00:21:50,640 --> 00:21:51,960 OK? Yep, OK. 482 00:21:51,960 --> 00:21:53,320 Good luck. Thanks. 483 00:21:53,320 --> 00:21:54,880 Oh. Oh, OK. 484 00:21:54,880 --> 00:21:58,720 So I have to have everything else organised 485 00:21:58,720 --> 00:22:00,280 before I've got my lamb on. 486 00:22:00,280 --> 00:22:02,720 OK. Right. 487 00:22:02,720 --> 00:22:04,960 I'm...um, I'm really nervous. 488 00:22:05,960 --> 00:22:07,760 (WHISPERS) Just relax. Just relax. 489 00:22:07,760 --> 00:22:11,160 Everything's on the line today. Make sure everything is on the plate. 490 00:22:11,160 --> 00:22:12,640 15 minutes to go! 491 00:22:12,640 --> 00:22:14,640 Go! Get it together! Come on, guys! 492 00:22:14,640 --> 00:22:16,400 (CATH MURMURS) These on there. 493 00:22:18,120 --> 00:22:19,600 CATH: They're alright. 494 00:22:21,120 --> 00:22:23,480 Get three each? RHIANNON: Three each? 495 00:22:23,480 --> 00:22:25,000 MELISSA: If they're good, give us more. 496 00:22:25,000 --> 00:22:27,520 They're gonna be good. (ANDY LAUGHS) 497 00:22:27,520 --> 00:22:29,560 My empanadas are going really good. 498 00:22:29,560 --> 00:22:31,920 It's taken three minutes to get to that. 499 00:22:31,920 --> 00:22:34,520 So, yeah, I'll just keep moving with them. 500 00:22:34,520 --> 00:22:35,600 BOTH: Malissa. 501 00:22:35,600 --> 00:22:37,360 Whoa! We had a fenugreek explosion. 502 00:22:37,360 --> 00:22:39,160 You want us to clean it up for you? 503 00:22:39,160 --> 00:22:40,720 Oh, I would love that! 504 00:22:40,720 --> 00:22:43,160 While we're doing your dirty work, let's go through the dish. 505 00:22:43,160 --> 00:22:46,360 Got my salad going, marinated the lamb in the fenugreek 506 00:22:46,360 --> 00:22:47,640 and the parsley and the garlic. 507 00:22:47,640 --> 00:22:50,960 It's gonna be sweet, salty, acidic, umami, all the things. 508 00:22:52,920 --> 00:22:54,920 Let some butter ooze out of that. 509 00:22:54,920 --> 00:22:57,680 The flatbread, I'm rolling it really thin, 510 00:22:57,680 --> 00:23:00,680 just gonna give it that beautiful flaky texture. 511 00:23:00,680 --> 00:23:04,720 My lamb rosetta, it's in the oven roasting away. 512 00:23:04,720 --> 00:23:06,800 Now I'm just making my parsley... 513 00:23:06,800 --> 00:23:08,520 ..my parsley oil. 514 00:23:08,520 --> 00:23:12,000 Today I want the judges to be able to see 515 00:23:12,000 --> 00:23:15,120 that, you know, I've incorporated all of these ingredients 516 00:23:15,120 --> 00:23:17,560 from the everything mystery box... 517 00:23:17,560 --> 00:23:18,640 It tastes pretty bloody good. 518 00:23:18,640 --> 00:23:20,880 ..as well as being able to put together 519 00:23:20,880 --> 00:23:22,040 a beautiful piece of food. 520 00:23:22,040 --> 00:23:24,280 Just over 10 minutes to go 521 00:23:24,280 --> 00:23:26,520 and it's coming along nicely. 522 00:23:26,520 --> 00:23:28,640 I've just really got to motor. 523 00:23:31,000 --> 00:23:32,920 I have my lamb marinating. 524 00:23:32,920 --> 00:23:35,240 I'm just working on my roti bread now. 525 00:23:35,240 --> 00:23:37,600 And then, yeah, it's all gonna come together pretty...pretty quickly. 526 00:23:37,600 --> 00:23:40,400 I want my flatbread to be just a little vessel 527 00:23:40,400 --> 00:23:41,560 for this lamb and sauce. 528 00:23:41,560 --> 00:23:44,120 That's all I want. I want the lamb to be the star. 529 00:23:44,120 --> 00:23:47,080 So, the lamb's been marinating for nearly an hour now, 530 00:23:47,080 --> 00:23:49,560 with that garlic, a little bit of that fenugreek, 531 00:23:49,560 --> 00:23:53,320 and then that beautiful labneh around the outside. 532 00:23:53,320 --> 00:23:56,440 It's gonna get that nice char from the open fire, 533 00:23:56,440 --> 00:23:59,200 kind of like a yakitori Japanese bar. 534 00:24:01,560 --> 00:24:03,120 Mmm! 535 00:24:03,120 --> 00:24:04,400 OK. 536 00:24:04,400 --> 00:24:06,880 I feel like this dish 537 00:24:06,880 --> 00:24:09,040 is starting to come together. 538 00:24:10,720 --> 00:24:12,720 My lamb is done 539 00:24:12,720 --> 00:24:15,640 and my sugar snap peas are ready. 540 00:24:15,640 --> 00:24:17,800 That last thing that I'm going to do 541 00:24:17,800 --> 00:24:21,000 is spice up my jus with the fenugreek powder. 542 00:24:23,280 --> 00:24:26,520 I put a little bit of fenugreek, I stir it together, 543 00:24:26,520 --> 00:24:27,680 I taste it... 544 00:24:34,240 --> 00:24:36,400 Ohhh, that is bitter. 545 00:24:37,600 --> 00:24:41,280 Oh, my gosh, that fenugreek is strong. 546 00:24:43,120 --> 00:24:45,800 That's all I can taste in my mouth. 547 00:24:48,200 --> 00:24:49,320 Talk to me, Rue. 548 00:24:49,320 --> 00:24:52,680 So, I wanted to do a sauce... Yep, right. 549 00:24:52,680 --> 00:24:56,640 But I've tasted it, and I just think it's a little bit bitter. 550 00:24:56,640 --> 00:24:59,560 OK, so if this is bitter, how do you correct it? 551 00:24:59,560 --> 00:25:00,880 Sweetness. 552 00:25:00,880 --> 00:25:02,960 Yep, so I'd be correcting that. OK. 553 00:25:02,960 --> 00:25:06,160 Using your palate, using your balance, 554 00:25:06,160 --> 00:25:08,480 and then think about the rest of the dish, 555 00:25:08,480 --> 00:25:11,640 how it can counteract the bitterness in the sauce... 556 00:25:11,640 --> 00:25:13,360 OK. OK. ..and bring it together. 557 00:25:13,360 --> 00:25:16,480 Come on, you can do this. Thanks. Thank you, Andy. 558 00:25:16,480 --> 00:25:19,640 Because today is an everything box, 559 00:25:19,640 --> 00:25:22,880 I cannot leave that sauce off. 560 00:25:22,880 --> 00:25:27,840 I've incorporated probably three-quarters of the ingredients 561 00:25:27,840 --> 00:25:29,040 into that sauce. 562 00:25:31,040 --> 00:25:34,040 I could be in real trouble today. 563 00:25:34,040 --> 00:25:35,080 I really could. 564 00:25:36,200 --> 00:25:38,520 Let's just try with this on, eh? 565 00:25:39,600 --> 00:25:41,520 First time using the hibachi. 566 00:25:41,520 --> 00:25:44,320 Mel says to me, "When you use it, 567 00:25:44,320 --> 00:25:46,960 "do not do anything else." 568 00:25:46,960 --> 00:25:49,400 So I've made sure 569 00:25:49,400 --> 00:25:53,400 I've finished my parsley oil, sugar snap peas and my jus. 570 00:25:54,520 --> 00:25:55,840 Now I go to the hibachi, 571 00:25:55,840 --> 00:25:58,280 and I literally stand there... 572 00:25:58,280 --> 00:26:00,680 First time. Whoo-hoo! 573 00:26:00,680 --> 00:26:04,040 I am so nervous about the hibachi. (CHUCKLES) 574 00:26:04,040 --> 00:26:06,520 How's that? Oh, man. 575 00:26:06,520 --> 00:26:09,080 Oh! Oh! (CHUCKLES) 576 00:26:09,080 --> 00:26:11,360 It's like she's at, like, the Sunday barbecue. 577 00:26:11,360 --> 00:26:13,000 You've just got to keep pushing it. 578 00:26:14,440 --> 00:26:16,960 Cath, you don't need to keep prodding it. 579 00:26:16,960 --> 00:26:20,000 Oh. Oh! Oh, my God. 580 00:26:20,000 --> 00:26:21,680 Oh, man, man. OK. 581 00:26:21,680 --> 00:26:23,160 Ooh, ooh, ooh. 582 00:26:23,160 --> 00:26:25,360 Oh, no! 583 00:26:25,360 --> 00:26:29,000 I've strained my sauce and the flame is on. 584 00:26:29,000 --> 00:26:30,680 Shit, shit. 585 00:26:30,680 --> 00:26:32,880 So it's reduced even more. 586 00:26:32,880 --> 00:26:36,640 This sauce has actually turned into...a gel. 587 00:26:37,760 --> 00:26:39,720 Oh, shit. Ooh! 588 00:26:48,800 --> 00:26:50,640 CATH: Oh! Oh, my God. 589 00:26:50,640 --> 00:26:52,840 Come on, Cath, just chillax. 590 00:26:52,840 --> 00:26:53,840 OK. 591 00:26:53,840 --> 00:26:55,480 Oh, no! 592 00:26:55,480 --> 00:26:59,080 I've strained my sauce and the flame is on. 593 00:26:59,080 --> 00:27:01,440 So it's reduced even more. 594 00:27:01,440 --> 00:27:03,280 Shit, shit. 595 00:27:03,280 --> 00:27:07,360 This sauce has actually turned into...a gel. 596 00:27:08,480 --> 00:27:10,760 Oh, my goodness. 597 00:27:10,760 --> 00:27:14,720 I cannot leave it off the plate because it's got the fenugreek, 598 00:27:14,720 --> 00:27:16,680 it's got the sherry. 599 00:27:16,680 --> 00:27:18,320 So if I leave it off the plate, 600 00:27:18,320 --> 00:27:20,280 I haven't used everything in the mystery box. 601 00:27:20,280 --> 00:27:21,880 I have to put it on the plate 602 00:27:21,880 --> 00:27:24,120 and I have to suffer the consequences. 603 00:27:24,120 --> 00:27:28,040 Being in the bottom three is looking more realistic 604 00:27:28,040 --> 00:27:30,160 than what it ever has before in the competition. 605 00:27:33,240 --> 00:27:34,480 I feel really good. 606 00:27:34,480 --> 00:27:36,160 This is my happy place. 607 00:27:36,160 --> 00:27:39,680 It's smelling good, the smoke is coming through the meat, 608 00:27:39,680 --> 00:27:42,480 the glaze is, like, going all caramel-y. 609 00:27:42,480 --> 00:27:44,680 There's definitely potential 610 00:27:44,680 --> 00:27:48,000 that my twice-cooked method has, you know, overcooked them, 611 00:27:48,000 --> 00:27:53,080 but, you know, too late now, just got to hope for the best. 612 00:27:53,080 --> 00:27:54,680 Five minutes to go! Come on. Come on! 613 00:27:54,680 --> 00:27:56,080 MELISSA: Come on. 614 00:27:56,080 --> 00:27:58,880 (DRAMATIC MUSIC) 615 00:28:05,840 --> 00:28:08,960 I feel like I've absolutely smashed the brief today. 616 00:28:08,960 --> 00:28:10,840 I've really thought about this mystery box, 617 00:28:10,840 --> 00:28:12,360 and I've showcased all the ingredients 618 00:28:12,360 --> 00:28:14,480 to the best of its ability. 619 00:28:14,480 --> 00:28:16,800 The final element is the green sauce. 620 00:28:16,800 --> 00:28:20,600 I have my parsley, garlic, I've used my sherry that I've cooked down 621 00:28:20,600 --> 00:28:22,800 to add some sweetness to this parsley sauce. 622 00:28:22,800 --> 00:28:25,840 It's just such a good accompaniment for the lamb skewer, 623 00:28:25,840 --> 00:28:27,320 just give it some freshness. 624 00:28:28,360 --> 00:28:29,400 Really good. 625 00:28:30,960 --> 00:28:34,400 I have tried so hard to balance this sauce. 626 00:28:34,400 --> 00:28:37,200 I have added sugar and water. 627 00:28:37,200 --> 00:28:39,960 I'm just hoping it's good enough to save me. 628 00:28:41,000 --> 00:28:43,840 At this stage of the competition, 629 00:28:43,840 --> 00:28:45,640 everyone's such a great cook 630 00:28:45,640 --> 00:28:50,400 and one small mistake can actually send you straight to elimination. 631 00:28:50,400 --> 00:28:54,160 Three minutes to go! Bring it on! 632 00:28:56,040 --> 00:28:57,880 (DRAMATIC MUSIC) 633 00:29:04,800 --> 00:29:07,280 I've really enjoyed this cook today, 634 00:29:07,280 --> 00:29:10,120 and it's all coming down to these final moments. 635 00:29:10,120 --> 00:29:13,000 For my labneh, I'm gonna be whipping it up 636 00:29:13,000 --> 00:29:14,880 with a bit of that bacon fat, 637 00:29:14,880 --> 00:29:16,720 gonna be topping it with crispy bacon 638 00:29:16,720 --> 00:29:18,000 and parsley oil. 639 00:29:18,000 --> 00:29:20,400 And now all I need to worry about 640 00:29:20,400 --> 00:29:23,120 is my lamb rosetta. 641 00:29:23,120 --> 00:29:24,600 Are you on the slice? Pardon? 642 00:29:24,600 --> 00:29:26,920 Are you on the slice? No, no. No, you do you. 643 00:29:26,920 --> 00:29:28,520 It was a question, it wasn't a statement. 644 00:29:28,520 --> 00:29:29,680 Thank you. 645 00:29:29,680 --> 00:29:32,080 I don't know why I'm saying thank you. 646 00:29:32,080 --> 00:29:33,640 Biggest worries for me here 647 00:29:33,640 --> 00:29:37,360 are slicing my lamb roll and it all falling apart, 648 00:29:37,360 --> 00:29:39,080 and it being well overcooked 649 00:29:39,080 --> 00:29:42,000 and not a nice medium-rare that I was going for. 650 00:29:47,800 --> 00:29:49,560 Look at that. That's amazing. 651 00:29:49,560 --> 00:29:54,320 And it's beautiful and pink and juicy, just the way I wanted it. 652 00:29:54,320 --> 00:29:55,840 Looks nice. Pink. 653 00:29:55,840 --> 00:29:59,840 The last couple of weeks, I've picked up my mojo, 654 00:29:59,840 --> 00:30:01,560 I'm really enjoying my cooking. 655 00:30:01,560 --> 00:30:05,560 It's just been a really intense training camp for me 656 00:30:05,560 --> 00:30:07,960 where I'm refining my skills. 657 00:30:07,960 --> 00:30:09,840 I'm learning so much, 658 00:30:09,840 --> 00:30:12,280 and I think it shows with every dish 659 00:30:12,280 --> 00:30:14,720 that I plate up to the judges. 660 00:30:14,720 --> 00:30:15,760 10! 661 00:30:15,760 --> 00:30:18,840 JUDGES: 9, 8, 7, 662 00:30:18,840 --> 00:30:21,480 6, 5, 4, 663 00:30:21,480 --> 00:30:23,960 3, 2, 1... 664 00:30:23,960 --> 00:30:26,240 That's it! Yes! Well done. 665 00:30:26,240 --> 00:30:27,560 (JUDGES CLAP) 666 00:30:27,560 --> 00:30:29,920 Ooh! Well done. 667 00:30:29,920 --> 00:30:31,080 Oh! 668 00:30:33,240 --> 00:30:35,880 I think I've come in this cook a little bit frazzled. 669 00:30:37,320 --> 00:30:38,960 Oh, sweetie! Oh, darling. 670 00:30:38,960 --> 00:30:40,840 Come on. Hey? Come on. 671 00:30:40,840 --> 00:30:43,000 If you take deep breaths. 672 00:30:43,000 --> 00:30:47,840 I think I just put myself in, like, a little head boo-boo, 673 00:30:47,840 --> 00:30:49,800 and I just could not get out. 674 00:30:49,800 --> 00:30:50,840 Yeah. 675 00:30:50,840 --> 00:30:51,840 (LAUGHS SADLY) 676 00:30:51,840 --> 00:30:54,720 I'm so close to the end, 677 00:30:54,720 --> 00:30:57,720 and, you know, initially when I came here, 678 00:30:57,720 --> 00:31:00,800 I was like, "Oh, my gosh, I'm just so lucky to be here." 679 00:31:00,800 --> 00:31:04,400 And then I got to, like, top 12, top 10, top 7, 680 00:31:04,400 --> 00:31:08,160 and I'm like, "Wow, I never saw that coming for me." 681 00:31:08,160 --> 00:31:11,040 And the more like, you know, you kick those little goals, 682 00:31:11,040 --> 00:31:12,760 the more you want more. 683 00:31:12,760 --> 00:31:15,760 And I really want to be here. 684 00:31:17,040 --> 00:31:19,320 I know I could have done better with that plate. 685 00:31:19,320 --> 00:31:23,480 Like, I actually don't know if it's enough today. 686 00:31:26,440 --> 00:31:29,480 The first dish we'd like to taste belongs to... 687 00:31:29,480 --> 00:31:30,640 MELISSA: Theo! 688 00:31:30,640 --> 00:31:31,880 Whoo! 689 00:31:38,280 --> 00:31:40,000 Hey, hey. Hey, hey. 690 00:31:40,000 --> 00:31:41,440 Theo, what's the dish, please? 691 00:31:41,440 --> 00:31:44,360 It is lamb skewer with a green sauce. 692 00:31:54,040 --> 00:31:56,840 (REFLECTIVE MUSIC) 693 00:32:05,520 --> 00:32:07,600 JOCK: Theo... 694 00:32:12,960 --> 00:32:14,680 CATH: Alright, awesome. 695 00:32:16,520 --> 00:32:18,600 Whoo-hoo! First up, presentation. 696 00:32:18,600 --> 00:32:20,920 Very bold, bringing it up still on the skewer. 697 00:32:20,920 --> 00:32:24,360 I just thought it was fantastic in terms of presentation. 698 00:32:24,360 --> 00:32:28,120 The cooking, fantastic, on the hibachi. 699 00:32:28,120 --> 00:32:30,120 You know, you came up with a great idea, 700 00:32:30,120 --> 00:32:31,800 but your execution was fantastic. 701 00:32:31,800 --> 00:32:34,800 The marination of the lamb with the yoghurt, 702 00:32:34,800 --> 00:32:36,600 just so good, you know? 703 00:32:36,600 --> 00:32:38,960 And then your green sauce, as you called it, 704 00:32:38,960 --> 00:32:40,840 I can taste everything that's in the box here. 705 00:32:41,880 --> 00:32:43,600 It was a very clever way 706 00:32:43,600 --> 00:32:46,240 to use every single ingredient in that box 707 00:32:46,240 --> 00:32:48,360 in a style that suited you. 708 00:32:48,360 --> 00:32:50,800 Well done. Thank you. 709 00:32:50,800 --> 00:32:52,760 There's this thing that happens with the lamb 710 00:32:52,760 --> 00:32:54,880 when you tend to it beautifully 711 00:32:54,880 --> 00:32:57,440 and you understand how to coax the best out of it, 712 00:32:57,440 --> 00:33:01,120 and it becomes this toothsome, juicy, smoky, 713 00:33:01,120 --> 00:33:03,600 intoxicating bite of food, 714 00:33:03,600 --> 00:33:06,480 and that is exactly what you've achieved here. 715 00:33:06,480 --> 00:33:07,680 It's magical. 716 00:33:07,680 --> 00:33:09,880 You're magical. Thank you. (CHUCKLES) 717 00:33:09,880 --> 00:33:13,120 Theo, restaurant-worthy, 718 00:33:13,120 --> 00:33:15,520 you know, top-7-worthy, 719 00:33:15,520 --> 00:33:16,840 you know, finale-worthy. 720 00:33:16,840 --> 00:33:19,080 It's a perfect plate of food. 721 00:33:20,080 --> 00:33:23,040 So well done, man, like, honestly, well done. 722 00:33:23,040 --> 00:33:24,800 Thank you very much. Thanks. Yeah! 723 00:33:24,800 --> 00:33:26,560 Whoo! 724 00:33:34,680 --> 00:33:36,080 (SIGHS HAPPILY) 725 00:33:36,080 --> 00:33:37,320 Next up, Cath. 726 00:33:37,320 --> 00:33:38,640 Whoo! Go, Cath. 727 00:33:38,640 --> 00:33:39,840 CONTESTANTS: Go, Cath. 728 00:33:39,840 --> 00:33:43,120 So disappointed with the jus, 729 00:33:43,120 --> 00:33:45,960 but I'm hoping all the flavours in my dish 730 00:33:45,960 --> 00:33:47,680 keep me out of that bottom three today. 731 00:33:48,920 --> 00:33:50,240 Cath, what did you make us? 732 00:33:50,240 --> 00:33:53,120 So, lamb with a sherry jus 733 00:33:53,120 --> 00:33:55,200 and sugar snap peas. 734 00:33:57,080 --> 00:33:59,880 (SUSPENSEFUL MUSIC) 735 00:34:00,920 --> 00:34:04,520 Cath, the final dish, is it what you imagined? 736 00:34:04,520 --> 00:34:07,000 Uh... 737 00:34:15,800 --> 00:34:19,800 Stream full episodes of MasterChef Australia now 738 00:34:19,800 --> 00:34:21,000 on 10 play. 739 00:34:24,760 --> 00:34:26,160 Cath, what did you make us? 740 00:34:26,160 --> 00:34:28,880 So, lamb with a sherry jus 741 00:34:28,880 --> 00:34:31,200 and sugar snap peas. 742 00:34:32,280 --> 00:34:33,920 The final dish, is it what you imagined? 743 00:34:35,080 --> 00:34:37,320 Uh... 744 00:34:37,320 --> 00:34:38,760 No, not exactly. 745 00:34:38,760 --> 00:34:41,600 I put so much love and I was nurturing my jus, 746 00:34:41,600 --> 00:34:43,760 and then I had balanced it, 747 00:34:43,760 --> 00:34:47,560 and then I had it on the stovetop and it was actually still on. 748 00:34:47,560 --> 00:34:50,240 It's actually reduced more, so I'm a bit disappointed. 749 00:34:51,800 --> 00:34:53,280 Alright, let's have a taste. 750 00:35:06,360 --> 00:35:07,360 ANDY: Cath... 751 00:35:09,120 --> 00:35:11,000 ..the lamb, it's nice, 752 00:35:11,000 --> 00:35:12,800 the sugar snaps, yeah, 753 00:35:12,800 --> 00:35:15,480 they're nice and sweet and textural and delicious, 754 00:35:15,480 --> 00:35:17,400 but the sauce, 755 00:35:17,400 --> 00:35:19,680 it's not your best work. 756 00:35:19,680 --> 00:35:21,440 No. And... 757 00:35:21,440 --> 00:35:25,800 Honestly, a dish like this lives and dies by the sauce. 758 00:35:25,800 --> 00:35:26,920 Yeah, yeah. 759 00:35:26,920 --> 00:35:27,960 Unfortunately, it's fallen really short, 760 00:35:27,960 --> 00:35:30,160 and it could end you up in trouble because of that. 761 00:35:30,160 --> 00:35:31,200 Sure. 762 00:35:32,440 --> 00:35:35,840 You're such a good cook, Cath, and you understand good flavours. 763 00:35:35,840 --> 00:35:39,560 Fresh sugar snap salad, some raw, some blanched, 764 00:35:39,560 --> 00:35:41,720 plenty of seasoning, really good. 765 00:35:41,720 --> 00:35:44,840 And I think you managed to pull off the hibachi really well. 766 00:35:44,840 --> 00:35:47,200 You cooked it fantastically. 767 00:35:47,200 --> 00:35:50,120 But I think a big part of it is the jus. 768 00:35:50,120 --> 00:35:51,680 Definitely not your best today. 769 00:35:51,680 --> 00:35:53,320 (CLEARS THROAT) Which you know. 770 00:35:53,320 --> 00:35:55,320 Yeah, OK. Thanks, guys. JUDGES: Thanks, Cath. 771 00:35:55,320 --> 00:35:56,920 All good. Thanks. 772 00:35:56,920 --> 00:35:59,000 Oh! That's alright. 773 00:36:00,080 --> 00:36:01,080 RUE: Sweetie. 774 00:36:03,600 --> 00:36:05,360 Declan. 775 00:36:05,360 --> 00:36:06,720 Let's go, mate. 776 00:36:14,760 --> 00:36:17,280 Everything mystery box, what have you got for us? 777 00:36:17,280 --> 00:36:22,080 I've got a lamb rosetta with some flaky bread 778 00:36:22,080 --> 00:36:27,000 and a pork fat bacon parsley labneh. 779 00:36:27,000 --> 00:36:28,280 Nice. 780 00:36:28,280 --> 00:36:29,880 How do you think you went? 781 00:36:29,880 --> 00:36:34,440 Look, I've...I've never done lamb like that before, 782 00:36:34,440 --> 00:36:36,840 but I sort of had an idea, 783 00:36:36,840 --> 00:36:39,280 and, yeah, just wanted to 784 00:36:39,280 --> 00:36:41,800 plate you guys up a nice plate of food today. 785 00:36:52,440 --> 00:36:53,800 Declan... 786 00:36:55,960 --> 00:36:58,520 Flavours, absolutely fantastic. 787 00:36:58,520 --> 00:37:00,400 The cook on the lamb, fantastic. 788 00:37:00,400 --> 00:37:02,480 The construction in the way you boned it out, 789 00:37:02,480 --> 00:37:03,720 stuffed it and rolled it. 790 00:37:03,720 --> 00:37:06,120 The stuffing itself also brilliant. 791 00:37:06,120 --> 00:37:07,680 Pastry, brilliant. 792 00:37:07,680 --> 00:37:10,400 It's delicious, it's flaky, it's gorgeous. 793 00:37:12,040 --> 00:37:14,240 Today you worked like a chef. 794 00:37:14,240 --> 00:37:15,240 Your head in the game, 795 00:37:15,240 --> 00:37:17,760 you knew exactly what you were gonna do and you executed it. 796 00:37:17,760 --> 00:37:19,920 Well done. Thank you. 797 00:37:19,920 --> 00:37:22,040 The lamb itself was beautiful. 798 00:37:22,040 --> 00:37:25,280 You knew exactly what you were doing down to how much care you took 799 00:37:25,280 --> 00:37:26,720 to cook the lamb and rest it 800 00:37:26,720 --> 00:37:29,440 so that it was perfectly tender and beautiful. 801 00:37:29,440 --> 00:37:31,240 Declan, I'm gonna give you mad props, mate. 802 00:37:31,240 --> 00:37:34,160 That is not easy, the lamb rosetta, to get right, 803 00:37:34,160 --> 00:37:35,480 as an amateur cook, 804 00:37:35,480 --> 00:37:38,240 and you've done that really, really well. 805 00:37:38,240 --> 00:37:39,240 Thank you. 806 00:37:39,240 --> 00:37:41,760 So it's like all of the practice and all of the learning 807 00:37:41,760 --> 00:37:43,480 that you...that you've been doing 808 00:37:43,480 --> 00:37:45,280 over the last X amount of time 809 00:37:45,280 --> 00:37:50,480 has just led to this kind of perfection in technique. 810 00:37:50,480 --> 00:37:52,280 Take confidence, mate. It's a good plate of food. 811 00:37:52,280 --> 00:37:53,720 Well done, mate. Thank you. 812 00:37:53,720 --> 00:37:54,720 Whoo! 813 00:37:58,080 --> 00:38:00,200 Thanks, Brenty. 814 00:38:00,200 --> 00:38:02,440 Next up, Rhiannon. 815 00:38:02,440 --> 00:38:03,760 (APPLAUSE) 816 00:38:03,760 --> 00:38:07,160 RHIANNON: I've made lamb empanadas with a bacon relish. 817 00:38:07,160 --> 00:38:09,880 The empanada pastry is epic. 818 00:38:09,880 --> 00:38:14,160 Just have a look at how beautiful the pastry is. 819 00:38:14,160 --> 00:38:15,320 Fantastic work. 820 00:38:15,320 --> 00:38:16,680 That's gold. 821 00:38:16,680 --> 00:38:18,360 Next up, Malissa. 822 00:38:18,360 --> 00:38:23,680 MALISSA: I've made a lamb spring salad with a labneh puree. 823 00:38:23,680 --> 00:38:26,840 ANDY: Perfectly cooked lamb that was beautifully seasoned. 824 00:38:26,840 --> 00:38:30,240 The fresh sugar snaps, like, it's all going on. 825 00:38:30,240 --> 00:38:33,480 It's just so much whipped labneh, 826 00:38:33,480 --> 00:38:38,320 and it just throws all the hard work just in the bin. 827 00:38:38,320 --> 00:38:40,960 Because it is so thick and rich and sour, 828 00:38:40,960 --> 00:38:43,760 it's too much of that for the amount of lamb that's on the plate, 829 00:38:43,760 --> 00:38:45,800 and you lose the sweetness of the peas 830 00:38:45,800 --> 00:38:47,760 and even the saltiness in the bacon. 831 00:38:47,760 --> 00:38:49,280 Damn! Good luck. 832 00:38:49,280 --> 00:38:51,040 Thanks, Malissa. 833 00:38:54,800 --> 00:38:57,480 The next dish we'd like to taste belongs to Rue. 834 00:38:59,320 --> 00:39:01,960 RUE: I am taking my dish to the judges, 835 00:39:01,960 --> 00:39:05,400 and it's a mixture of emotions. 836 00:39:05,400 --> 00:39:07,680 I'm disappointed. 837 00:39:07,680 --> 00:39:09,840 Feeling like I haven't done enough. 838 00:39:09,840 --> 00:39:11,600 Whew. 839 00:39:11,600 --> 00:39:13,040 Rue, what did you make us today? 840 00:39:13,040 --> 00:39:16,440 So, I made a pan-seared lamb loin 841 00:39:16,440 --> 00:39:19,000 with labneh, sugar snap peas 842 00:39:19,000 --> 00:39:21,920 and a fenugreek pan sauce. 843 00:39:21,920 --> 00:39:25,000 Now, Rue, I'm sensing a little bit of self-doubt. 844 00:39:25,000 --> 00:39:28,760 Little bit of self-doubt. Yeah, well, this little. 845 00:39:28,760 --> 00:39:30,280 Talk to me. 846 00:39:30,280 --> 00:39:32,440 When I started cooking, I was just, like, 847 00:39:32,440 --> 00:39:36,080 really second-guessing everything I was going, 848 00:39:36,080 --> 00:39:38,600 and when I tasted it all together, 849 00:39:38,600 --> 00:39:40,920 eventually, I was like, "The flavours are sort of there," 850 00:39:40,920 --> 00:39:42,560 but I could have done better. 851 00:39:42,560 --> 00:39:43,680 Rue. 852 00:39:43,680 --> 00:39:47,680 We love having you here. Don't shoot yourself in your foot, OK? 853 00:39:47,680 --> 00:39:48,680 Yeah. 854 00:39:55,000 --> 00:39:56,280 (EXHALES) 855 00:40:03,840 --> 00:40:05,160 Rue... 856 00:40:05,160 --> 00:40:10,040 The sauce is unbalanced, it's very bitter. 857 00:40:10,040 --> 00:40:11,760 And, of course, we need bitterness, 858 00:40:11,760 --> 00:40:14,120 but not quite as much as that. 859 00:40:14,120 --> 00:40:15,480 Definitely not your best today. 860 00:40:15,480 --> 00:40:16,800 Absolutely. 861 00:40:16,800 --> 00:40:18,640 Yeah, Rue, I've got to agree, 862 00:40:18,640 --> 00:40:22,760 like, I think if you had just belief in the dish, 863 00:40:22,760 --> 00:40:23,880 it would have been better. 864 00:40:23,880 --> 00:40:26,760 Yeah. Um, sure the lamb is cooked nicely. 865 00:40:26,760 --> 00:40:28,440 The sugar snaps are great. 866 00:40:28,440 --> 00:40:30,640 I just want something more interesting, 867 00:40:30,640 --> 00:40:32,120 and it could have been that sauce 868 00:40:32,120 --> 00:40:36,280 if you just knew how to get it to where it needed to be 869 00:40:36,280 --> 00:40:37,440 to complement the dish. 870 00:40:37,440 --> 00:40:41,800 And it's not because of your skill. It's all up here. 871 00:40:41,800 --> 00:40:42,880 Absolutely. 872 00:40:42,880 --> 00:40:46,800 Rue, you are a brilliant person with a beautiful heart 873 00:40:46,800 --> 00:40:48,640 who creates wonderful things on the plate 874 00:40:48,640 --> 00:40:50,680 when she believes in herself. 875 00:40:50,680 --> 00:40:53,040 This is the space that you thrive in. 876 00:40:53,040 --> 00:40:54,720 This one. Yeah. Yeah. 877 00:40:54,720 --> 00:40:58,640 Bring us back to what makes you happy on this plate. 878 00:40:58,640 --> 00:41:00,760 Yeah, thank you, guys. JUDGES: Thanks, Rue. 879 00:41:08,800 --> 00:41:10,720 Next up, Brent. 880 00:41:13,560 --> 00:41:15,200 BRENT: I'm definitely feeling the nerves. 881 00:41:16,320 --> 00:41:18,720 I'm just looking at the koftas and I'm just telling them, 882 00:41:18,720 --> 00:41:20,280 "Don't be dry." (LAUGHS) 883 00:41:20,280 --> 00:41:22,960 Just be perfectly cooked. 884 00:41:22,960 --> 00:41:25,600 And, yeah, if that's the case, 885 00:41:25,600 --> 00:41:27,440 then we'll be... we'll be cheering, I reckon. 886 00:41:39,280 --> 00:41:42,440 So you've got lamb koftas, 887 00:41:42,440 --> 00:41:47,360 labneh, and then you've got a reduced sherry glaze, 888 00:41:47,360 --> 00:41:49,920 and some little garlic pancakes. 889 00:41:51,400 --> 00:41:52,520 You happy with the idea? 890 00:41:52,520 --> 00:41:54,000 Yeah, happy with the idea. 891 00:41:54,000 --> 00:41:56,400 The ingredients, they all sort of just, like... 892 00:41:56,400 --> 00:41:57,400 Spoke to you. 893 00:41:57,400 --> 00:41:59,920 Yeah, they spoke to me, and... What were they saying? 894 00:41:59,920 --> 00:42:03,040 They were saying, like, "Put me with a stick of lamb." 895 00:42:03,040 --> 00:42:04,680 OK. (LAUGHS) (LAUGHS) 896 00:42:04,680 --> 00:42:06,000 Yeah. 897 00:42:06,000 --> 00:42:08,360 I actually think it's a really fun mystery box. 898 00:42:08,360 --> 00:42:11,600 It's almost like you open the fridge and you've got a few things left. 899 00:42:11,600 --> 00:42:15,040 Yeah, you've just got to use it all. But you've got to use it all, yeah. 900 00:42:15,040 --> 00:42:18,840 Well, it looks pretty happy. I hope it looks up to the vision. 901 00:42:18,840 --> 00:42:20,480 (SUSPENSEFUL MUSIC) 902 00:42:35,280 --> 00:42:37,480 Yes, please. Thought you might. 903 00:42:46,920 --> 00:42:49,720 Um, perfect. 904 00:42:49,720 --> 00:42:51,320 I mean, really perfect. 905 00:42:53,200 --> 00:42:55,640 Coming to your bench and seeing your mince, I... 906 00:42:55,640 --> 00:42:58,120 I've made enough farces in my life to look at it 907 00:42:58,120 --> 00:42:59,880 and go, "There is enough fat in that." 908 00:42:59,880 --> 00:43:02,440 We were excited from the second I've seen it. 909 00:43:02,440 --> 00:43:05,760 But then when you started putting that lacquer on it, 910 00:43:05,760 --> 00:43:08,560 on the hibachi, and I've seen you just brushing it on, 911 00:43:08,560 --> 00:43:11,440 I'm like, "Oh, get after it. Just get after it." 912 00:43:11,440 --> 00:43:12,440 Look at it. 913 00:43:12,440 --> 00:43:17,040 It just makes something that is good even better. 914 00:43:17,040 --> 00:43:18,360 And that's what you did. 915 00:43:18,360 --> 00:43:21,040 And then the labneh, just enough garlic in there. 916 00:43:21,040 --> 00:43:23,640 Like, Farmer Nick would be loving this. 917 00:43:23,640 --> 00:43:26,440 Like, he would be smashing a couple of these, no doubt, 918 00:43:26,440 --> 00:43:30,600 and feeling very proud that he'd picked the variety of garlic 919 00:43:30,600 --> 00:43:32,400 and this is what it was being used for, 920 00:43:32,400 --> 00:43:35,000 because it's pleasing to so many people, mate. 921 00:43:35,000 --> 00:43:39,440 Cook after cook, you're showing us how good you are at flavour. 922 00:43:39,440 --> 00:43:41,520 It's impressive stuff, mate. 923 00:43:41,520 --> 00:43:42,520 Well done. 924 00:43:42,520 --> 00:43:46,120 Brent, the kofta, it's beautifully done. 925 00:43:46,120 --> 00:43:49,720 It has a really wonderfully tender texture to it. 926 00:43:49,720 --> 00:43:51,840 This is wonderfully considerate food. 927 00:43:51,840 --> 00:43:53,240 This is your food. 928 00:43:53,240 --> 00:43:55,800 And if I were you, I'd be pretty bloody happy about it. 929 00:43:55,800 --> 00:43:57,600 Thanks, Mel. 930 00:43:57,600 --> 00:44:00,200 Brent, I could tell that this was gonna be good. 931 00:44:00,200 --> 00:44:04,240 Lamb, right amount of fat content, right amount of seasoning. 932 00:44:04,240 --> 00:44:06,280 It was interesting. 933 00:44:06,280 --> 00:44:09,120 And then that little sugar snap pea salsa over the top, 934 00:44:09,120 --> 00:44:10,360 it looked epic, 935 00:44:10,360 --> 00:44:13,920 but it packed a punch, it gave texture, brightness, 936 00:44:13,920 --> 00:44:17,320 but you're just so at peace with the cook that you are at the moment, 937 00:44:17,320 --> 00:44:19,640 and it's really showing. 938 00:44:19,640 --> 00:44:20,920 Thanks, guys. 939 00:44:22,920 --> 00:44:24,240 Good job, brother. 940 00:44:24,240 --> 00:44:25,280 How good! 941 00:44:31,560 --> 00:44:34,320 Today you had to bring us a dish with the whole shebang. 942 00:44:35,880 --> 00:44:40,200 And two of your brought us everything we could possibly want. 943 00:44:40,200 --> 00:44:41,680 Theo and Brent... 944 00:44:44,240 --> 00:44:46,240 Whoo, dishes like those, 945 00:44:46,240 --> 00:44:49,200 you are well on your way to finals week. 946 00:44:49,200 --> 00:44:50,920 Gents, well done. 947 00:44:56,480 --> 00:44:59,640 It's clear that cooking within the limitations 948 00:44:59,640 --> 00:45:03,200 of the everything box did stump a few of you today. 949 00:45:03,200 --> 00:45:07,400 If I call your name, you are cooking in tomorrow's Pressure Test. 950 00:45:09,240 --> 00:45:10,240 Rue. 951 00:45:12,040 --> 00:45:13,400 Cath. 952 00:45:15,240 --> 00:45:19,160 The cook of the final dish going into tomorrow's Pressure Test... 953 00:45:20,640 --> 00:45:22,480 ..Malissa. 954 00:45:26,640 --> 00:45:30,200 Rue, Cath, Melissa, with top 6 on the line, 955 00:45:30,200 --> 00:45:32,400 the only things that stands in the way 956 00:45:32,400 --> 00:45:34,200 is tomorrow's Pressure Test. 957 00:45:35,520 --> 00:45:37,400 And I'm telling you, it's a tough one. 958 00:45:39,120 --> 00:45:41,800 So make sure you get plenty of rest tonight. 959 00:45:41,800 --> 00:45:45,560 You are going to need all of your energy and your wits about you 960 00:45:45,560 --> 00:45:46,840 to conquer. 961 00:45:46,840 --> 00:45:47,920 We'll see you then. 962 00:45:47,920 --> 00:45:50,400 'Bye. Well done, guys. 963 00:45:50,400 --> 00:45:54,920 (INDISTINCT CHATTER) 964 00:45:54,920 --> 00:45:57,560 At least you've got a pin. (LAUGHS) 965 00:45:57,560 --> 00:46:01,400 And if you need to play it, you'll be able to play that pin. 966 00:46:01,400 --> 00:46:04,680 NARRATOR: Tomorrow night on MasterChef Australia... 967 00:46:04,680 --> 00:46:08,240 The legendary Clare Smyth! 968 00:46:08,240 --> 00:46:09,520 (ALL CHEER) 969 00:46:09,520 --> 00:46:12,560 ..our cooks have their work cut out for them. 970 00:46:12,560 --> 00:46:14,280 When you set a Pressure Test, 971 00:46:14,280 --> 00:46:15,920 it is going to come with 972 00:46:15,920 --> 00:46:18,440 a three-star level of skill attached. 973 00:46:18,440 --> 00:46:21,600 Because what's under that cloche... 974 00:46:21,600 --> 00:46:22,880 (CATH GASPS) 975 00:46:22,880 --> 00:46:24,400 MALISSA: Oh, wow. 976 00:46:24,400 --> 00:46:27,880 ..is about to blow their minds. 977 00:46:27,880 --> 00:46:28,880 Oh, my God. 978 00:46:28,880 --> 00:46:30,120 I'm so emotional. 979 00:46:30,120 --> 00:46:31,720 That is so beautiful. 980 00:46:36,520 --> 00:46:38,840 Captions by Red Bee Media