1 00:00:07,341 --> 00:00:09,377 Previously on MasterChef Australia... 2 00:00:09,377 --> 00:00:10,911 This is a taste test, 3 00:00:10,911 --> 00:00:13,114 but not as you know it. 4 00:00:13,114 --> 00:00:17,651 Round 1 was a futuristic feast for the senses. 5 00:00:17,651 --> 00:00:18,986 Mm. 6 00:00:18,986 --> 00:00:20,088 That's on odd taste. 7 00:00:21,522 --> 00:00:23,224 Lychee. Honey. 8 00:00:23,224 --> 00:00:24,992 Cinnamon. Boom! 9 00:00:24,992 --> 00:00:29,863 Then they stepped up the sensory stimulation. 10 00:00:29,863 --> 00:00:31,499 Ooh-ee! 11 00:00:31,499 --> 00:00:34,502 ...and cooked with the colours of the rainbow. 12 00:00:34,502 --> 00:00:36,670 That looks awesome! 13 00:00:36,670 --> 00:00:39,173 Hello, green goddess. 14 00:00:39,173 --> 00:00:41,475 A big yellow puzzle. I'm trying to put the pieces together. 15 00:00:41,475 --> 00:00:44,278 You've caught me red-handed, so... 16 00:00:44,278 --> 00:00:47,215 Brief ticked - a delicious bowl of food. 17 00:00:47,215 --> 00:00:49,417 That is absolutely faultless. 18 00:00:49,417 --> 00:00:51,785 The yellow salsa, a dream. 19 00:00:51,785 --> 00:00:56,157 But everyone was feeling blue when Adi said goodbye 20 00:00:56,157 --> 00:00:57,891 to the MasterChef kitchen. 21 00:00:57,891 --> 00:00:59,260 I'm really proud of myself. 22 00:00:59,260 --> 00:01:00,994 and I'm really grateful for this opportunity. 23 00:01:04,365 --> 00:01:08,136 Tonight, our seven remaining cooks 24 00:01:08,136 --> 00:01:11,939 know that everything rides on this mystery box. 25 00:01:11,939 --> 00:01:13,541 One small mistake 26 00:01:13,541 --> 00:01:16,810 can actually send you straight to elimination. 27 00:01:20,714 --> 00:01:25,419 Alright, let's go! 28 00:01:25,419 --> 00:01:27,655 Nervous? I wonder what it's gonna be. 29 00:01:27,655 --> 00:01:29,190 Yeah. Wonder if there's a guest. 30 00:01:30,391 --> 00:01:31,392 Maybe. 31 00:01:32,893 --> 00:01:35,263 Yeah, whoo-hoo! Whoo! 32 00:01:35,263 --> 00:01:36,530 Hey! Hi! 33 00:01:36,530 --> 00:01:38,799 Let's do it! Good morning! 34 00:01:38,799 --> 00:01:40,768 And today is a mystery. 35 00:01:40,768 --> 00:01:42,936 Pick a bench, any bench. 36 00:01:42,936 --> 00:01:45,306 Wow! Oh! 37 00:01:45,306 --> 00:01:46,307 Whoo-hoo! 38 00:01:46,307 --> 00:01:48,242 Oh, let's go here, Rue. Yeah, OK. 39 00:01:51,479 --> 00:01:54,682 Good morning, everyone. Morning! 40 00:01:54,682 --> 00:01:58,719 We are down to the business end of the competition now. 41 00:01:58,719 --> 00:02:01,389 It is time to roll up your sleeves 42 00:02:01,389 --> 00:02:03,857 and dig just that little bit deeper. 43 00:02:05,058 --> 00:02:09,230 Brent, fresh off the not-playing-your-pin gamble, 44 00:02:09,230 --> 00:02:11,599 you must be feeling pretty confident today. 45 00:02:11,599 --> 00:02:13,033 Yeah, feeling good. 46 00:02:13,033 --> 00:02:14,902 I'm glad I didn't throw it in. 47 00:02:16,003 --> 00:02:19,039 Yeah, you know, obviously dwindling down now, 48 00:02:19,039 --> 00:02:20,508 so there's nowhere to hide. 49 00:02:20,508 --> 00:02:23,477 So just got to cook really good now. 50 00:02:23,477 --> 00:02:26,480 Well, if that's your only option, then I guess... 51 00:02:28,482 --> 00:02:30,684 Declan, how are you feeling? Yeah, really good. 52 00:02:30,684 --> 00:02:32,253 Good feeling about this mystery box? 53 00:02:32,253 --> 00:02:34,288 Yeah, love... love a surprise, 54 00:02:34,288 --> 00:02:37,925 and, you know, yesterday's history, tomorrow's a mystery 55 00:02:37,925 --> 00:02:39,227 and today's a gift. 56 00:02:39,227 --> 00:02:43,030 That's why it's called the present. 57 00:02:43,030 --> 00:02:44,798 Oh! Thanks, Shakespeare. 58 00:02:44,798 --> 00:02:48,135 Declan's my name and riddles are my game. 59 00:02:49,136 --> 00:02:51,205 Well, I hope you're all ready, 60 00:02:51,205 --> 00:02:54,208 because today's mystery box is the toughest yet. 61 00:02:54,208 --> 00:02:55,876 Oh! 62 00:02:55,876 --> 00:02:57,345 It's a MasterChef classic 63 00:02:57,345 --> 00:03:01,549 that has brought past contestants to their knees. 64 00:03:04,718 --> 00:03:06,987 It is the dreaded... 65 00:03:08,822 --> 00:03:10,458 ...everything box. 66 00:03:10,458 --> 00:03:13,527 ♪ Bah-bah-bah! ♪ 67 00:03:15,095 --> 00:03:17,831 Whatever is under that mystery box lid, 68 00:03:17,831 --> 00:03:22,770 every single ingredient must be used in your final dish. 69 00:03:23,771 --> 00:03:26,073 Oh, my goodness. The everything box. 70 00:03:26,073 --> 00:03:28,909 I have watched these episodes before 71 00:03:28,909 --> 00:03:33,180 and thought, "How are they gonna put all of those things in a dish?" 72 00:03:33,180 --> 00:03:37,718 So I'm a little bit frantic about this one already. 73 00:03:37,718 --> 00:03:40,821 Are you ready to find out what's in there? 74 00:03:40,821 --> 00:03:42,390 Yes. 75 00:03:44,592 --> 00:03:46,394 You may lift your lids now. 76 00:03:48,228 --> 00:03:49,830 Ooh! 77 00:03:49,830 --> 00:03:51,765 Ooh! 78 00:03:57,170 --> 00:03:58,138 OK. 79 00:03:58,138 --> 00:04:00,408 What the heck is this? 80 00:04:00,408 --> 00:04:03,544 OK, the everything box this year 81 00:04:03,544 --> 00:04:05,879 has the following ingredients in it. 82 00:04:05,879 --> 00:04:07,515 Lamb, 83 00:04:07,515 --> 00:04:09,249 sugar snap peas, 84 00:04:09,249 --> 00:04:10,584 labneh, 85 00:04:10,584 --> 00:04:12,620 Pedro Ximenez sherry, 86 00:04:12,620 --> 00:04:14,254 fenugreek, 87 00:04:14,254 --> 00:04:16,290 parsley, flat-leaf variety, 88 00:04:16,290 --> 00:04:17,991 and bacon. 89 00:04:18,992 --> 00:04:21,495 I'm loving these ingredients. 90 00:04:21,495 --> 00:04:24,898 They're just screaming to be cooked together. 91 00:04:25,899 --> 00:04:28,769 I know that your minds are probably going a million miles an hour, 92 00:04:28,769 --> 00:04:32,105 but before you lock in a dish, 93 00:04:32,105 --> 00:04:34,642 there's one more ingredient to consider, 94 00:04:34,642 --> 00:04:37,378 and that's fresh off the farm. 95 00:04:37,378 --> 00:04:40,080 Please welcome... Farmer Nick! 96 00:04:42,483 --> 00:04:45,886 Here he is! Whoo! 97 00:04:45,886 --> 00:04:47,287 Great, we need a veggie. 98 00:04:49,156 --> 00:04:51,425 In walks Farmer Nick with a big box there, 99 00:04:51,425 --> 00:04:52,660 so I wonder what's under there. 100 00:04:52,660 --> 00:04:54,695 I'm thinking it's got to be some sort of veggie 101 00:04:54,695 --> 00:04:55,929 or aromat, 102 00:04:55,929 --> 00:04:58,499 because I'm looking at the box as it is, and I think, 103 00:04:58,499 --> 00:05:01,168 "Hm, there's something missing there." 104 00:05:01,168 --> 00:05:03,637 Nick, you've brought with you a secret ingredient, 105 00:05:03,637 --> 00:05:08,509 and it's the last ingredient that these contestants need to know, 106 00:05:08,509 --> 00:05:11,244 so why don't you show us what you brought? 107 00:05:13,714 --> 00:05:15,949 Today I brought you some garlic. 108 00:05:15,949 --> 00:05:17,485 Ah, nice! 109 00:05:17,485 --> 00:05:19,787 And, of course, there's garlic. Thank goodness. 110 00:05:22,022 --> 00:05:24,191 Thank God Farmer Nick is here with his garlic, 111 00:05:24,191 --> 00:05:27,628 because if my dad saw me cooking lamb without garlic, 112 00:05:27,628 --> 00:05:29,196 he would be like, 113 00:05:29,196 --> 00:05:30,664 "No, you can't cook this box. 114 00:05:30,664 --> 00:05:32,433 "Tell them you're not cooking without garlic." 115 00:05:32,433 --> 00:05:35,369 Tell us a little bit about your garlic, mate. 116 00:05:35,369 --> 00:05:38,972 Well, we grow in several states in Australia. 117 00:05:38,972 --> 00:05:41,409 We're based in Mildura. 118 00:05:41,409 --> 00:05:44,545 And there's so many different varieties of garlic, 119 00:05:44,545 --> 00:05:48,482 and they all have such different flavour profiles. 120 00:05:48,482 --> 00:05:51,284 In fact, I've got over 300 garlic varieties in my collection. 121 00:05:51,284 --> 00:05:53,353 What? For real? Wow! 122 00:05:53,353 --> 00:05:54,622 For real. How about that? 123 00:05:54,622 --> 00:05:55,656 Wow. 124 00:05:56,724 --> 00:06:00,761 This one is an all-purpose garlic grown in the Robinvale region 125 00:06:00,761 --> 00:06:03,063 in north-west Victoria. 126 00:06:03,063 --> 00:06:05,599 It's one of my favourites. Amazing. 127 00:06:05,599 --> 00:06:08,135 You've got to tell me, what's your favourite thing to use 128 00:06:08,135 --> 00:06:09,302 with this kind of garlic? 129 00:06:09,302 --> 00:06:10,738 Just keep it simple. 130 00:06:10,738 --> 00:06:13,106 Garlic aioli with garlic prawns 131 00:06:13,106 --> 00:06:15,943 soaked up with a little bit of garlic bread. 132 00:06:15,943 --> 00:06:17,978 Perfect date-night meal. 133 00:06:17,978 --> 00:06:20,748 Yeah! 134 00:06:20,748 --> 00:06:22,583 Give it up for Nick, everybody! Whoo! 135 00:06:24,985 --> 00:06:28,589 Thank you! 'Bye, Nick! 136 00:06:35,328 --> 00:06:38,499 Now that everything's here, time for the rules. 137 00:06:38,499 --> 00:06:41,935 You'll have 75 minutes to cook anything you like, 138 00:06:41,935 --> 00:06:45,506 but you must use every single ingredient 139 00:06:45,506 --> 00:06:47,475 in your dish in some way. 140 00:06:48,442 --> 00:06:52,580 Of course, you've also got access to your under-bench staples as usual. 141 00:06:52,580 --> 00:06:55,583 Whoever brings us the three least-impressive dishes, 142 00:06:55,583 --> 00:06:58,519 they'll be cooking in tomorrow's Pressure Test. 143 00:06:58,519 --> 00:07:01,088 And I'm sure I do not need to remind you, 144 00:07:01,088 --> 00:07:03,824 whoever cooks the least-impressive dish in that Pressure Test, 145 00:07:03,824 --> 00:07:06,460 unfortunately, they'll be going home. 146 00:07:06,460 --> 00:07:08,662 Good luck. Your 75 minutes starts now! 147 00:07:22,009 --> 00:07:25,045 How's my main man Brentles going? Yeah, going good. 148 00:07:26,413 --> 00:07:27,881 You know, like, top 7 now. 149 00:07:27,881 --> 00:07:30,918 Time to really get back-to-back good dishes. 150 00:07:30,918 --> 00:07:34,454 I always try to cook to the absolute highest standard that I can, 151 00:07:34,454 --> 00:07:38,091 and I'm going in today exactly like that 152 00:07:38,091 --> 00:07:40,360 with comfortable ingredients and a clear mind. 153 00:07:40,360 --> 00:07:46,500 So I am doing a bit of, like, a sort of a lamb kofta sort of vibe, 154 00:07:46,500 --> 00:07:48,536 with the labneh on the bottom, 155 00:07:48,536 --> 00:07:52,239 a little, you know, crunchy pancake thing to wrap everything up. 156 00:07:52,239 --> 00:07:55,843 I'm gonna put some roasted garlic through that... that pancake, 157 00:07:55,843 --> 00:07:58,378 and then a nice fresh parsley and pea salad 158 00:07:58,378 --> 00:08:00,013 with the sherry. 159 00:08:00,013 --> 00:08:02,916 This dish is just a good old Sunday afternoon. 160 00:08:02,916 --> 00:08:04,117 You know, heaps of mates over, 161 00:08:04,117 --> 00:08:05,953 everyone just grabs a flatbread, a bit of labneh, 162 00:08:05,953 --> 00:08:08,589 the lamb kofta, eating, a few cold beers - 163 00:08:08,589 --> 00:08:10,791 that's where the inspiration's come from today. 164 00:08:10,791 --> 00:08:11,792 It's all coming together. 165 00:08:12,025 --> 00:08:14,361 I mean, they're pretty... pretty great ingredients. 166 00:08:14,361 --> 00:08:16,363 They sort of lean on each other pretty well. 167 00:08:16,363 --> 00:08:18,431 So, yeah, it's a good one. 168 00:08:18,431 --> 00:08:21,234 The biggest pressure point for this cook 169 00:08:21,234 --> 00:08:22,703 is the kofta. 170 00:08:22,703 --> 00:08:25,673 So many koftas you have are dry 171 00:08:25,673 --> 00:08:28,008 because the fat content's just wrong. 172 00:08:28,008 --> 00:08:29,910 I'm gonna put some bacon fat in there 173 00:08:29,910 --> 00:08:31,845 to help prop up the fat content. 174 00:08:31,845 --> 00:08:34,848 And then the fenugreek, I think, will go in there beautifully. 175 00:08:34,848 --> 00:08:37,484 A little bit of parsley and garlic... 176 00:08:37,484 --> 00:08:41,021 ...we're talking a good lamb kofta. 177 00:08:41,021 --> 00:08:45,525 I love the everything box 'cause it really challenges them. 178 00:08:45,525 --> 00:08:47,127 What are you cooking? 179 00:08:47,127 --> 00:08:49,630 I'd probably do a raw lamb tartare 180 00:08:49,630 --> 00:08:51,865 with roasted hard fenugreek flatbread. 181 00:08:51,865 --> 00:08:53,967 With the labneh, sugar snap peas and the parsley, 182 00:08:53,967 --> 00:08:55,803 make a little salsa out of that. 183 00:08:55,803 --> 00:08:57,070 What about you? 184 00:08:57,070 --> 00:08:59,673 Parsley, sugar snap farce. 185 00:08:59,673 --> 00:09:01,909 Bone out the lamb. Yeah. 186 00:09:01,909 --> 00:09:04,544 Stuff the farce on the inside. Yeah. 187 00:09:04,544 --> 00:09:06,179 Little flatbread on the side. 188 00:09:06,179 --> 00:09:07,848 Yum. 189 00:09:07,848 --> 00:09:10,050 How many desserts are we gonna see with the lamb today? 190 00:09:10,050 --> 00:09:12,119 Zip. Zero. It's nada. 191 00:09:12,119 --> 00:09:14,955 You'd have to be some kind of pasty alchemist 192 00:09:14,955 --> 00:09:18,058 to really pull off those flavours in a sweet context, 193 00:09:18,058 --> 00:09:21,629 but here's hoping for some really beautiful, generous flavours 194 00:09:21,629 --> 00:09:22,863 of savoury dishes today. 195 00:09:22,863 --> 00:09:25,633 This is kind of how you cook at home. 196 00:09:25,633 --> 00:09:28,769 You get home from work, you're like, "What have I got in the fridge? 197 00:09:28,769 --> 00:09:29,937 "Let's put something together." 198 00:09:29,937 --> 00:09:31,939 So I'm taking that approach today. 199 00:09:31,939 --> 00:09:34,141 It's gonna be kind of like a spring salad 200 00:09:34,141 --> 00:09:35,976 with some charred lamb. 201 00:09:35,976 --> 00:09:38,178 I'm going to get all my little peas, 202 00:09:38,178 --> 00:09:40,480 I'm going to cook them in the bacon fat, 203 00:09:40,480 --> 00:09:42,650 and then I'm gonna make a smooth labneh 204 00:09:42,650 --> 00:09:44,317 to put on the bottom of the peas. 205 00:09:44,317 --> 00:09:46,253 You know, you do make friends with salad, 206 00:09:46,253 --> 00:09:48,856 So I'm hoping I can prove that today. 207 00:09:50,123 --> 00:09:51,391 Hey, Rhiannon. 208 00:09:51,391 --> 00:09:52,459 G'day. 209 00:09:52,459 --> 00:09:53,460 What's the dish? 210 00:09:53,460 --> 00:09:56,296 I'm doing lamb empanadas 211 00:09:56,296 --> 00:09:57,798 with a bacon jam. 212 00:09:57,798 --> 00:09:58,899 Are you just? Whoo! 213 00:09:58,899 --> 00:10:00,500 I'm gonna use the lamb and the fat, 214 00:10:00,500 --> 00:10:03,671 and I'm gonna use the peas and the parsley and some garlic in it, 215 00:10:03,671 --> 00:10:07,340 and then I'm gonna use the fenugreek in the bacon jam with some garlic. 216 00:10:07,340 --> 00:10:09,376 I'm guessing the sherry's going in the bacon jam. 217 00:10:09,376 --> 00:10:10,610 Sure is. And the labneh? 218 00:10:10,610 --> 00:10:11,779 The labneh's in the dough. 219 00:10:11,779 --> 00:10:16,383 Oh, that was the most clear, concise idea 220 00:10:16,383 --> 00:10:19,286 about where you're using every ingredient yet. 221 00:10:21,221 --> 00:10:22,823 Smells nice. 222 00:10:22,823 --> 00:10:26,493 I feel like this mystery box is made for me. 223 00:10:26,493 --> 00:10:29,730 These ingredients to play to my strengths. I do love lamb. 224 00:10:29,730 --> 00:10:33,466 Parsley, it speaks to me, and labneh as well, 225 00:10:33,466 --> 00:10:34,735 you know, strained yoghurt. 226 00:10:34,735 --> 00:10:35,969 So I'm happy, yeah. 227 00:10:35,969 --> 00:10:38,371 Theo. Hello. 228 00:10:38,371 --> 00:10:42,075 Give me a one-sentence elevator pitch. 229 00:10:42,075 --> 00:10:43,911 It is a... 230 00:10:43,911 --> 00:10:46,179 It is lamb skewers marinated in labneh, 231 00:10:46,179 --> 00:10:49,416 a flatbread that's gonna be basted in the fat from the bacon 232 00:10:49,416 --> 00:10:51,318 with a parsley sauce. 233 00:10:51,318 --> 00:10:55,388 Bread, skewer... Sauce on top. Delicious. 234 00:10:55,388 --> 00:10:58,759 I think, for me, this hangs on proportions, right? 235 00:10:58,759 --> 00:11:00,260 Thickness of the bread... Absolutely. 236 00:11:00,260 --> 00:11:01,929 ...the brightness and freshness in the salad, 237 00:11:01,929 --> 00:11:04,798 and obviously the texture and the flavour of the skewer. 238 00:11:04,798 --> 00:11:07,500 Could be killer or it could be a bit 'eh'. 239 00:11:07,500 --> 00:11:08,501 Yep. OK? 240 00:11:08,769 --> 00:11:10,804 Don't make it 'eh'. I definitely don't want to do that. 241 00:11:12,239 --> 00:11:13,807 There's a lot of good cooks here, 242 00:11:13,807 --> 00:11:15,809 but I want to stand out. 243 00:11:15,809 --> 00:11:17,544 I want to be at the top. 244 00:11:17,544 --> 00:11:19,747 I want to be hitting my straps. 245 00:11:19,747 --> 00:11:22,082 I want to show the judges what I'm capable of. 246 00:11:23,416 --> 00:11:24,651 I want to win. 247 00:11:24,651 --> 00:11:28,655 Give us everything you've got. 60 minutes to go! 248 00:11:37,564 --> 00:11:41,568 I'd definitely say this is my kind of mystery box. 249 00:11:41,568 --> 00:11:43,503 It's all produce that I love, 250 00:11:43,503 --> 00:11:46,807 so a bit of lamb and fresh parsley, 251 00:11:46,807 --> 00:11:48,041 sugar snap peas, 252 00:11:48,041 --> 00:11:49,676 beautiful fenugreek. 253 00:11:49,676 --> 00:11:51,812 Today I'm gonna be using 254 00:11:51,812 --> 00:11:54,014 all these beautiful fresh ingredients 255 00:11:54,014 --> 00:11:57,284 and stuffing it inside a lamb rosetta. 256 00:11:57,284 --> 00:11:59,719 Rolling up my lamb, it's quite tricky, 257 00:11:59,719 --> 00:12:02,022 because it is, like, relatively small, 258 00:12:02,022 --> 00:12:04,958 but I want to push myself and show how much I've progressed 259 00:12:04,958 --> 00:12:08,028 and learnt in this competition. 260 00:12:08,028 --> 00:12:09,930 Declan. Gents, how are we? 261 00:12:09,930 --> 00:12:12,199 Good mate, you? Yeah, really good, thank you. 262 00:12:12,199 --> 00:12:13,366 What's the plan, mate? 263 00:12:13,466 --> 00:12:18,038 Um, so, had this beautiful saddle, and I'm gonna roll it. 264 00:12:18,038 --> 00:12:19,439 I've really got to work fast. 265 00:12:19,439 --> 00:12:22,009 I'm gonna brown it off and then get it in the oven. 266 00:12:22,009 --> 00:12:25,846 Gonna be serving it with a labneh and bread side. 267 00:12:25,846 --> 00:12:27,414 Are you gonna slice it... Yeah, exactly. 268 00:12:27,414 --> 00:12:29,549 ...when you get beautiful rose lamb? 269 00:12:29,549 --> 00:12:31,684 Rose. That's the word. Be able to see the stuffing. 270 00:12:31,684 --> 00:12:33,686 Correct, and then... Ooh, yum! 271 00:12:33,686 --> 00:12:35,622 ...this goes inside. You gotta go! 272 00:12:35,622 --> 00:12:37,024 Yeah, thanks, guys. 273 00:12:38,025 --> 00:12:39,960 The two biggest worries for me here 274 00:12:39,960 --> 00:12:44,197 is that my beautiful lamb roll is just gonna fall apart 275 00:12:44,197 --> 00:12:45,933 as well as being well overcooked 276 00:12:45,933 --> 00:12:48,301 and not a nice medium-rare. 277 00:12:48,301 --> 00:12:52,806 Just want to get a good... good bit of gold on these, 278 00:12:52,806 --> 00:12:57,077 and get them in the oven and check on them later on. 279 00:13:02,282 --> 00:13:05,785 I... I can tell that my face is a bit like, 280 00:13:05,785 --> 00:13:09,056 "OK, you guys have stitched me up." 281 00:13:09,056 --> 00:13:11,358 This has to be the hardest mystery box 282 00:13:11,358 --> 00:13:12,792 in MasterChef history 283 00:13:12,792 --> 00:13:17,064 because these are flavours that I do not cook with normally. 284 00:13:17,064 --> 00:13:18,665 Damn! 285 00:13:18,665 --> 00:13:20,433 Like, I love lamb. 286 00:13:20,433 --> 00:13:23,036 I don't like parsley that much. 287 00:13:23,036 --> 00:13:26,273 And I've never used fenugreek. I used to use it to make my hair oil. 288 00:13:26,273 --> 00:13:27,740 That's as far as I know. 289 00:13:27,740 --> 00:13:29,877 I really love making desserts, 290 00:13:29,877 --> 00:13:31,945 but I can't do that today. 291 00:13:31,945 --> 00:13:34,414 I...I don't know what to do. 292 00:13:34,414 --> 00:13:35,916 Hey, Rue. 293 00:13:35,916 --> 00:13:37,985 Whoa. Whoa! 294 00:13:37,985 --> 00:13:40,253 There's some butchery going on here. 295 00:13:40,253 --> 00:13:42,089 Look, I'm actually quite nervous. 296 00:13:43,290 --> 00:13:44,257 I'm not gonna lie. 297 00:13:44,257 --> 00:13:45,558 What's the dish? 298 00:13:47,394 --> 00:13:49,729 Um, to be honest, I'm not sure. 299 00:13:49,729 --> 00:13:51,431 God! So what are you... 300 00:13:51,431 --> 00:13:52,933 Are you vibing anything? 301 00:13:52,933 --> 00:13:55,535 To be honest, I'm only vibing these two. 302 00:13:55,535 --> 00:13:56,870 Well, you have to vibe everything, 303 00:13:56,870 --> 00:13:58,571 'cause that's the name of the game today. 304 00:13:58,571 --> 00:14:01,041 You've used 25 minutes and you don't have a dish yet. 305 00:14:01,041 --> 00:14:03,376 I know, I know. 306 00:14:03,376 --> 00:14:05,078 Like, I'm worried for you. Yeah. 307 00:14:05,078 --> 00:14:06,813 I'm worried for me too. 308 00:14:16,089 --> 00:14:17,657 What's the dish? 309 00:14:17,657 --> 00:14:20,160 I'm not sure. 310 00:14:20,160 --> 00:14:23,063 You've used 25 minutes and you don't have a dish yet. 311 00:14:23,063 --> 00:14:26,733 I know. I know. Like, I'm worried for you. 312 00:14:26,733 --> 00:14:29,369 Yeah, I'm worried for me too. OK, come on. 313 00:14:29,369 --> 00:14:30,837 OK, yeah. You got this. 314 00:14:31,838 --> 00:14:33,606 I'm struggling to back myself today 315 00:14:33,606 --> 00:14:36,676 because I'm trying to cook with something 316 00:14:36,676 --> 00:14:39,046 that I do not cook with normally. 317 00:14:39,046 --> 00:14:41,814 My mind is about to blow. 318 00:14:42,882 --> 00:14:44,517 I have to come up with a dish. 319 00:14:45,818 --> 00:14:48,221 Don't forget anything. You've got to use everything. 320 00:14:48,221 --> 00:14:50,757 45 minutes to go. Come on, top 7! 321 00:15:02,635 --> 00:15:04,237 I'm feeling pretty good about the dish, actually. 322 00:15:06,106 --> 00:15:08,841 Got to cook the bacon, form the empanadas, 323 00:15:08,841 --> 00:15:10,443 get the bacon jam done 324 00:15:10,443 --> 00:15:12,545 and then get them deep-fried. 325 00:15:12,545 --> 00:15:15,282 I'm happy. I think. 326 00:15:15,282 --> 00:15:17,384 But I hate being happy in this kitchen 327 00:15:17,384 --> 00:15:18,618 'cause it doesn't last. 328 00:15:20,587 --> 00:15:22,289 The dish is definitely starting to come together, 329 00:15:22,289 --> 00:15:23,390 which is really good. 330 00:15:23,556 --> 00:15:25,959 I've got my salad going, my lamb's almost ready to cook, 331 00:15:25,959 --> 00:15:28,628 and then my sauce is still in the pressure cooker. 332 00:15:29,896 --> 00:15:33,333 It's gonna be salad, like, an epic salad, 333 00:15:33,333 --> 00:15:35,835 so that's what I'm gonna deliver today. 334 00:15:40,073 --> 00:15:43,343 I'm doing grilled lamb with a beautiful jus, 335 00:15:43,343 --> 00:15:44,944 with a parsley oil, 336 00:15:44,944 --> 00:15:47,147 a roasted garlic labneh, 337 00:15:47,147 --> 00:15:49,249 and then with the sugar snaps three ways. 338 00:15:49,249 --> 00:15:52,252 My approach today is to try and use everything out of my mystery box 339 00:15:52,252 --> 00:15:54,121 to go into that jus, 340 00:15:54,121 --> 00:15:56,423 so I'm using my sugar snap shells, 341 00:15:56,423 --> 00:15:58,025 I'm using the parsley stalks, 342 00:15:58,025 --> 00:15:59,892 I've got a bit of garlic in there. 343 00:15:59,892 --> 00:16:01,761 Of course I'm gonna put some sherry in there. 344 00:16:01,761 --> 00:16:05,865 Putting the fat from the bacon and the bone and some of the fat 345 00:16:05,865 --> 00:16:07,734 and some meat from the lamb as well. 346 00:16:07,734 --> 00:16:11,104 The jus is the hero of this dish today. 347 00:16:11,104 --> 00:16:14,441 Yeah, I'm really happy with my sauce so far, 348 00:16:14,441 --> 00:16:16,876 so just got to make sure. 349 00:16:16,876 --> 00:16:18,778 I'll just keep working on it. 350 00:16:20,847 --> 00:16:22,949 I'm gonna be serving lamb rosetta with whipped labneh, 351 00:16:22,949 --> 00:16:26,719 flaky bread and a nice parsley oil. 352 00:16:26,719 --> 00:16:27,854 Yeah, going good. 353 00:16:27,854 --> 00:16:31,024 I just want these in the oven sort of about now 354 00:16:31,024 --> 00:16:33,626 so I can bring them out and give them enough time to rest. 355 00:16:33,626 --> 00:16:35,495 My lamb roll 356 00:16:35,495 --> 00:16:37,264 is looking and smelling really good, 357 00:16:37,264 --> 00:16:38,798 and I think, most importantly, 358 00:16:38,798 --> 00:16:40,467 it's holding its shape, 359 00:16:40,467 --> 00:16:42,269 my ties aren't coming undone, 360 00:16:42,269 --> 00:16:44,537 so I'm pretty proud of myself a this point. 361 00:16:47,474 --> 00:16:51,344 It's crazy to think I can even put a dish like this together. 362 00:16:52,512 --> 00:16:55,248 Just a few months ago I was... I was onsite, 363 00:16:55,248 --> 00:16:56,616 out in the weather, 364 00:16:56,616 --> 00:16:59,619 I was digging trenches and throwing up wall frames. 365 00:16:59,619 --> 00:17:01,788 And then you look at it now, 366 00:17:01,788 --> 00:17:05,358 and I'm having fun, I'm tossing my dough around. 367 00:17:05,358 --> 00:17:08,895 Mum says to me, like, "Aren't you bloody sick of cooking by now?" 368 00:17:08,895 --> 00:17:10,997 And I'm not, like, I love it. 369 00:17:10,997 --> 00:17:14,267 When we say 'everything', we mean everything. 370 00:17:14,267 --> 00:17:15,535 30 minutes to go. 371 00:17:15,535 --> 00:17:16,769 Let's go. 372 00:17:27,680 --> 00:17:29,048 How you going? 373 00:17:29,048 --> 00:17:31,218 Oh, OK. Yeah? 374 00:17:32,652 --> 00:17:35,955 I have finally decided what I'm making. 375 00:17:37,324 --> 00:17:39,459 It's just about bringing it to life. 376 00:17:39,459 --> 00:17:42,695 So, my dish is a pan sauce, 377 00:17:42,695 --> 00:17:46,399 and I have a lamb loin that's going to be pan seared. 378 00:17:46,399 --> 00:17:48,101 the labneh is a fresh element. 379 00:17:48,101 --> 00:17:50,837 I'm going to do fresh sugar snap peas 380 00:17:50,837 --> 00:17:52,972 and some crispy bacon. 381 00:17:54,174 --> 00:17:57,076 I have my lamb bone, garlic, parsley, 382 00:17:57,076 --> 00:18:00,180 and sugar snap peas reducing. 383 00:18:01,481 --> 00:18:03,916 And then next, I need to sear my lamb. 384 00:18:03,916 --> 00:18:05,252 OK. 385 00:18:05,252 --> 00:18:07,654 I know time is not on my side. 386 00:18:07,654 --> 00:18:11,023 But I just have to bring it together in a seamless way 387 00:18:11,023 --> 00:18:12,192 that's still delicious. 388 00:18:16,095 --> 00:18:17,397 Yeah, really happy. 389 00:18:17,397 --> 00:18:20,533 It's heaven for me in the kitchen, 390 00:18:20,533 --> 00:18:23,436 and I'm working with ingredients that I love. 391 00:18:23,436 --> 00:18:26,506 I've marinated my lamb in that labneh 392 00:18:26,506 --> 00:18:29,609 and garlic and a little bit of that fenugreek. 393 00:18:29,609 --> 00:18:34,113 I feel like when you do something that you love to eat, 394 00:18:34,113 --> 00:18:35,748 then it translates on the plate. 395 00:18:36,983 --> 00:18:39,752 This is a dish that I'm definitely comfortable with, 396 00:18:39,752 --> 00:18:41,388 I've done it before, 397 00:18:41,388 --> 00:18:43,356 it's bringing back memories of my childhood, 398 00:18:43,356 --> 00:18:45,091 so I'm in a happy place right now. 399 00:18:45,091 --> 00:18:48,795 Only 20 minutes to go! Come on! Bring it home! 400 00:18:54,066 --> 00:18:56,869 I'm just onto the little pancakes. 401 00:18:56,869 --> 00:19:02,041 There's a nice soft roasted garlic inside of them, 402 00:19:02,041 --> 00:19:03,543 so should be really, really yummy. 403 00:19:03,543 --> 00:19:07,514 I'm doing lamb koftas on a garlic pancake with labneh, 404 00:19:07,514 --> 00:19:11,017 and pea and parsley vinaigrette. 405 00:19:11,017 --> 00:19:13,753 Time-wise, yeah, I'm feeling pretty good. 406 00:19:13,753 --> 00:19:16,556 I've got my koftas onto a nice hot pan, 407 00:19:16,556 --> 00:19:18,891 and then I'm going to finish them on the hibachi. 408 00:19:18,891 --> 00:19:22,595 I've reduced my sherry. That's gonna be my glaze. 409 00:19:22,595 --> 00:19:24,597 I want a sweet glaze so I can glaze it 410 00:19:24,597 --> 00:19:27,234 when I'm cooking over the hibachi, the koftas, and spinning them. 411 00:19:27,234 --> 00:19:30,303 The danger here is just overcooking these koftas, 412 00:19:30,303 --> 00:19:33,706 all the fat coming out, and then you're just left with this, 413 00:19:33,706 --> 00:19:35,342 like, chalky mince. 414 00:19:36,609 --> 00:19:39,712 Look at those koftas. Yeah, they're coming along nicely. 415 00:19:39,712 --> 00:19:42,449 They'll get finished on the hibachi with a glaze. 416 00:19:44,584 --> 00:19:45,552 Hm. 417 00:19:45,552 --> 00:19:47,153 You know, I love kofta, 418 00:19:47,153 --> 00:19:49,289 you know, there are so many great versions of it 419 00:19:49,289 --> 00:19:50,290 all around the world, 420 00:19:50,390 --> 00:19:52,592 but you know what unifies them in their awfulness... 421 00:19:54,994 --> 00:19:56,296 ...is if they are dry. 422 00:19:56,296 --> 00:19:58,030 Yeah. 423 00:19:59,031 --> 00:20:01,000 I have a question. 424 00:20:01,000 --> 00:20:03,936 Are you confident that these will not be dry? 425 00:20:03,936 --> 00:20:05,238 Um... 426 00:20:05,238 --> 00:20:07,274 I don't want to be in the bottom three today. 427 00:20:07,274 --> 00:20:11,778 If I bring dry koftas up to the judges, I'm done. 428 00:20:21,988 --> 00:20:25,392 Look at those koftas. Yeah, they're coming along nicely. 429 00:20:25,392 --> 00:20:28,194 They'll get finished on the hibachi with a glaze. 430 00:20:28,194 --> 00:20:29,629 Hm. 431 00:20:29,629 --> 00:20:31,464 With the time that you have left, 432 00:20:31,464 --> 00:20:33,833 are you confident that these will not be dry? 433 00:20:33,833 --> 00:20:35,902 Um... yeah. 434 00:20:35,902 --> 00:20:37,704 Even the best idea, if it's not well executed, 435 00:20:37,704 --> 00:20:39,372 can see you in the bottom three today. 436 00:20:39,372 --> 00:20:40,440 Yeah, OK. OK? 437 00:20:40,440 --> 00:20:42,141 Yeah. 438 00:20:42,141 --> 00:20:44,277 I feel you, Mel, I know what you're saying, 439 00:20:44,277 --> 00:20:46,546 and I don't want dry koftas either. 440 00:20:46,546 --> 00:20:48,748 But I have a game plan. 441 00:20:48,748 --> 00:20:50,750 What I want to do here 442 00:20:50,750 --> 00:20:54,954 is basically cook them, I would say, three-quarters of the way through 443 00:20:54,954 --> 00:20:57,357 on the pan, and plus I'm finishing them on the hibachi 444 00:20:57,357 --> 00:20:58,391 with that glaze 445 00:20:58,558 --> 00:21:01,461 and that's what's going to keep it nice and moist. 446 00:21:01,461 --> 00:21:02,729 Gonna glaze them in a second 447 00:21:02,729 --> 00:21:04,163 and just finish them over some smoke, 448 00:21:04,163 --> 00:21:07,033 and then work on the labneh. 449 00:21:09,336 --> 00:21:11,838 Relax and enjoy it. 450 00:21:11,838 --> 00:21:14,807 My dish is grilled lamb with a jus, 451 00:21:14,807 --> 00:21:18,077 a roasted garlic labneh with a parsley oil. 452 00:21:18,077 --> 00:21:21,348 I've got all my elements on the go at the moment. 453 00:21:21,348 --> 00:21:23,215 My jus is juicy. 454 00:21:23,215 --> 00:21:27,320 I've got everything from the all-in mystery box in here today. 455 00:21:27,320 --> 00:21:30,089 I've definitely hit the brief. 456 00:21:30,089 --> 00:21:31,691 Cath. Hi! 457 00:21:31,691 --> 00:21:34,827 There are rarely firsts in this kitchen after a while, 458 00:21:34,827 --> 00:21:36,663 especially when we're getting to top 7, 459 00:21:36,663 --> 00:21:38,465 but I hear that you're cooking with the hibachi 460 00:21:38,465 --> 00:21:39,466 for the first time today. 461 00:21:39,466 --> 00:21:41,401 Oh, yes, with the hibachi! Are you excited? 462 00:21:41,401 --> 00:21:43,436 So I'm really excited. 463 00:21:43,436 --> 00:21:45,338 Speaking of which, look at that. There it is. 464 00:21:45,338 --> 00:21:49,442 Yeah, so I'm gonna get it on super quick. 465 00:21:49,442 --> 00:21:53,179 Obviously, with the backstrap, with very little fat on it, 466 00:21:53,179 --> 00:21:55,247 it won't take much time at all, 467 00:21:55,247 --> 00:21:57,884 but whatever you do, when you start to use the hibachi, 468 00:21:57,884 --> 00:21:59,719 do not take your eyes off it. 469 00:22:00,820 --> 00:22:02,288 OK, yeah, OK. 470 00:22:02,288 --> 00:22:03,590 OK? Yep, OK. 471 00:22:03,590 --> 00:22:04,957 Good luck. Thanks. 472 00:22:04,957 --> 00:22:06,526 Oh. Oh, OK. 473 00:22:06,526 --> 00:22:10,363 So I have to have everything else organised 474 00:22:10,363 --> 00:22:11,931 before I've got my lamb on. 475 00:22:11,931 --> 00:22:14,367 OK. Right. 476 00:22:14,367 --> 00:22:16,636 I'm... um, I'm really nervous. 477 00:22:17,637 --> 00:22:19,406 Just relax. Just relax. 478 00:22:19,406 --> 00:22:22,809 Everything's on the line today. Make sure everything is on the plate. 479 00:22:22,809 --> 00:22:24,276 15 minutes to go! 480 00:22:24,276 --> 00:22:26,278 Go! Get it together! Come on, guys! 481 00:22:26,278 --> 00:22:28,080 These on there. 482 00:22:29,782 --> 00:22:31,283 They're alright. 483 00:22:32,785 --> 00:22:35,121 Get three each? Three each? 484 00:22:35,121 --> 00:22:36,623 If they're good, give us more. 485 00:22:36,623 --> 00:22:39,158 They're gonna be good. 486 00:22:39,158 --> 00:22:41,193 My empanadas are going really good. 487 00:22:41,193 --> 00:22:43,563 It's taken three minutes to get to that. 488 00:22:43,563 --> 00:22:46,165 So, yeah, I'll just keep moving with them. 489 00:22:46,165 --> 00:22:47,233 Malissa. 490 00:22:47,233 --> 00:22:49,001 Whoa! We had a fenugreek explosion. 491 00:22:49,001 --> 00:22:50,803 You want us to clean it up for you? 492 00:22:50,803 --> 00:22:52,371 Oh, I would love that! 493 00:22:52,371 --> 00:22:54,807 While we're doing your dirty work, let's go through the dish. 494 00:22:54,807 --> 00:22:58,010 Got my salad going, marinated the lamb in the fenugreek 495 00:22:58,010 --> 00:22:59,278 and the parsley and the garlic. 496 00:22:59,278 --> 00:23:02,682 It's gonna be sweet, salty, acidic, umami, all the things. 497 00:23:04,651 --> 00:23:06,619 Let some butter ooze out of that. 498 00:23:06,619 --> 00:23:09,388 The flatbread, I'm rolling it really thin, 499 00:23:09,388 --> 00:23:12,391 just gonna give it that beautiful flaky texture. 500 00:23:12,391 --> 00:23:16,429 My lamb rosetta, it's in the oven roasting away. 501 00:23:16,429 --> 00:23:18,498 Now I'm just making my parsley... 502 00:23:18,498 --> 00:23:20,232 ...my parsley oil. 503 00:23:20,232 --> 00:23:23,703 Today I want the judges to be able to see 504 00:23:23,703 --> 00:23:26,839 that, you know, I've incorporated all of these ingredients 505 00:23:26,839 --> 00:23:29,275 from the everything mystery box... 506 00:23:29,275 --> 00:23:30,342 It tastes pretty bloody good. 507 00:23:30,342 --> 00:23:32,579 ...as well as being able to put together 508 00:23:32,579 --> 00:23:33,746 a beautiful piece of food. 509 00:23:33,746 --> 00:23:35,982 Just over 10 minutes to go 510 00:23:35,982 --> 00:23:38,217 and it's coming along nicely. 511 00:23:38,217 --> 00:23:40,386 I've just really got to motor. 512 00:23:42,722 --> 00:23:44,624 I have my lamb marinating. 513 00:23:44,624 --> 00:23:46,959 I'm just working on my roti bread now. 514 00:23:46,959 --> 00:23:49,295 And then, yeah, it's all gonna come together pretty... pretty quickly. 515 00:23:49,295 --> 00:23:52,098 I want my flatbread to be just a little vessel 516 00:23:52,098 --> 00:23:53,265 for this lamb and sauce. 517 00:23:53,265 --> 00:23:55,835 That's all I want. I want the lamb to be the star. 518 00:23:55,835 --> 00:23:58,771 So, the lamb's been marinating for nearly an hour now, 519 00:23:58,771 --> 00:24:01,273 with that garlic, a little bit of that fenugreek, 520 00:24:01,273 --> 00:24:05,077 and then that beautiful labneh around the outside. 521 00:24:05,077 --> 00:24:08,214 It's gonna get that nice char from the open fire, 522 00:24:08,214 --> 00:24:11,017 kind of like a yakitori Japanese bar. 523 00:24:13,352 --> 00:24:14,887 Mmm! 524 00:24:14,887 --> 00:24:16,155 OK. 525 00:24:16,155 --> 00:24:18,658 I feel like this dish 526 00:24:18,658 --> 00:24:20,860 is starting to come together. 527 00:24:22,529 --> 00:24:24,497 My lamb is done 528 00:24:24,497 --> 00:24:27,399 and my sugar snap peas are ready. 529 00:24:27,399 --> 00:24:29,569 That last thing that I'm going to do 530 00:24:29,569 --> 00:24:32,805 is spice up my jus with the fenugreek powder. 531 00:24:35,074 --> 00:24:38,277 I put a little bit of fenugreek, I stir it together, 532 00:24:38,277 --> 00:24:39,478 I taste it... 533 00:24:46,052 --> 00:24:48,220 Ohhh, that is bitter. 534 00:24:49,421 --> 00:24:53,092 Oh, my gosh, that fenugreek is strong. 535 00:24:54,927 --> 00:24:57,597 That's all I can taste in my mouth. 536 00:24:59,999 --> 00:25:01,100 Talk to me, Rue. 537 00:25:01,100 --> 00:25:04,503 So, I wanted to do a sauce... Yep, right. 538 00:25:04,503 --> 00:25:08,474 But I've tasted it, and I just think it's a little bit bitter. 539 00:25:08,474 --> 00:25:11,410 OK, so if this is bitter, how do you correct it? 540 00:25:11,410 --> 00:25:12,712 Sweetness. 541 00:25:12,712 --> 00:25:14,814 Yep, so I'd be correcting that. OK. 542 00:25:14,814 --> 00:25:17,984 Using your palate, using your balance, 543 00:25:17,984 --> 00:25:20,319 and then think about the rest of the dish, 544 00:25:20,319 --> 00:25:23,489 how it can counteract the bitterness in the sauce... 545 00:25:23,489 --> 00:25:25,191 OK. OK. ...and bring it together. 546 00:25:25,191 --> 00:25:28,327 Come on, you can do this. Thanks. Thank you, Andy. 547 00:25:28,327 --> 00:25:31,463 Because today is an everything box, 548 00:25:31,463 --> 00:25:34,734 I cannot leave that sauce off. 549 00:25:34,734 --> 00:25:39,672 I've incorporated probably three-quarters of the ingredients 550 00:25:39,672 --> 00:25:40,907 into that sauce. 551 00:25:42,909 --> 00:25:45,878 I could be in real trouble today. 552 00:25:45,878 --> 00:25:46,946 I really could. 553 00:25:48,080 --> 00:25:50,382 Let's just try with this on, eh? 554 00:25:51,483 --> 00:25:53,352 First time using the hibachi. 555 00:25:53,352 --> 00:25:56,155 Mel says to me, "When you use it, 556 00:25:56,155 --> 00:25:58,791 "do not do anything else." 557 00:25:58,791 --> 00:26:01,227 So I've made sure 558 00:26:01,227 --> 00:26:05,331 I've finished my parsley oil, sugar snap peas and my jus. 559 00:26:06,465 --> 00:26:07,734 Now I go to the hibachi, 560 00:26:07,734 --> 00:26:10,169 and I literally stand there... 561 00:26:10,169 --> 00:26:12,571 First time. Whoo-hoo! 562 00:26:12,571 --> 00:26:15,942 I am so nervous about the hibachi. 563 00:26:15,942 --> 00:26:18,410 How's that? Oh, man. 564 00:26:18,410 --> 00:26:20,980 Oh! Oh! 565 00:26:20,980 --> 00:26:23,249 It's like she's at, like, the Sunday barbecue. 566 00:26:23,249 --> 00:26:24,951 You've just got to keep pushing it. 567 00:26:26,385 --> 00:26:28,855 Cath, you don't need to keep prodding it. 568 00:26:28,855 --> 00:26:31,891 Oh. Oh! Oh, my God. 569 00:26:31,891 --> 00:26:33,592 Oh, man, man. OK. 570 00:26:33,592 --> 00:26:35,061 Ooh, ooh, ooh. 571 00:26:35,061 --> 00:26:37,263 Oh, no! 572 00:26:37,263 --> 00:26:40,900 I've strained my sauce and the flame is on. 573 00:26:40,900 --> 00:26:42,601 Shit, shit. 574 00:26:42,601 --> 00:26:44,771 So it's reduced even more. 575 00:26:44,771 --> 00:26:48,574 This sauce has actually turned into... a gel. 576 00:26:49,709 --> 00:26:51,644 Oh, shit. Ooh! 577 00:27:02,288 --> 00:27:04,090 Oh! Oh, my God. 578 00:27:04,090 --> 00:27:06,292 Come on, Cath, just chillax. 579 00:27:06,292 --> 00:27:07,293 OK. 580 00:27:07,293 --> 00:27:08,928 Oh, no! 581 00:27:08,928 --> 00:27:12,531 I've strained my sauce and the flame is on. 582 00:27:12,531 --> 00:27:14,901 So it's reduced even more. 583 00:27:14,901 --> 00:27:16,736 Shit, shit. 584 00:27:16,736 --> 00:27:20,840 This sauce has actually turned into... a gel. 585 00:27:21,974 --> 00:27:24,210 Oh, my goodness. 586 00:27:24,210 --> 00:27:28,180 I cannot leave it off the plate because it's got the fenugreek, 587 00:27:28,180 --> 00:27:30,116 it's got the sherry. 588 00:27:30,116 --> 00:27:31,784 So if I leave it off the plate, 589 00:27:31,784 --> 00:27:33,720 I haven't used everything in the mystery box. 590 00:27:33,720 --> 00:27:35,321 I have to put it on the plate 591 00:27:35,321 --> 00:27:37,556 and I have to suffer the consequences. 592 00:27:37,556 --> 00:27:41,493 Being in the bottom three is looking more realistic 593 00:27:41,493 --> 00:27:43,629 than what it ever has before in the competition. 594 00:27:46,733 --> 00:27:47,934 I feel really good. 595 00:27:47,934 --> 00:27:49,601 This is my happy place. 596 00:27:49,601 --> 00:27:53,139 It's smelling good, the smoke is coming through the meat, 597 00:27:53,139 --> 00:27:55,942 the glaze is, like, going all caramel-y. 598 00:27:55,942 --> 00:27:58,144 There's definitely potential 599 00:27:58,144 --> 00:28:01,447 that my twice-cooked method has, you know, overcooked them, 600 00:28:01,447 --> 00:28:06,585 but, you know, too late now, just got to hope for the best. 601 00:28:06,585 --> 00:28:08,187 Five minutes to go! Come on. Come on! 602 00:28:08,187 --> 00:28:09,588 Come on. 603 00:28:19,398 --> 00:28:22,468 I feel like I've absolutely smashed the brief today. 604 00:28:22,468 --> 00:28:24,370 I've really thought about this mystery box, 605 00:28:24,370 --> 00:28:25,872 and I've showcased all the ingredients 606 00:28:25,872 --> 00:28:28,007 to the best of its ability. 607 00:28:28,007 --> 00:28:30,309 The final element is the green sauce. 608 00:28:30,309 --> 00:28:34,113 I have my parsley, garlic, I've used my sherry that I've cooked down 609 00:28:34,113 --> 00:28:36,315 to add some sweetness to this parsley sauce. 610 00:28:36,315 --> 00:28:39,351 It's just such a good accompaniment for the lamb skewer, 611 00:28:39,351 --> 00:28:40,887 just give it some freshness. 612 00:28:41,921 --> 00:28:42,955 Really good. 613 00:28:44,523 --> 00:28:47,927 I have tried so hard to balance this sauce. 614 00:28:47,927 --> 00:28:50,729 I have added sugar and water. 615 00:28:50,729 --> 00:28:53,499 I'm just hoping it's good enough to save me. 616 00:28:54,566 --> 00:28:57,369 At this stage of the competition, 617 00:28:57,369 --> 00:28:59,171 everyone's such a great cook 618 00:28:59,171 --> 00:29:03,976 and one small mistake can actually send you straight to elimination. 619 00:29:03,976 --> 00:29:07,780 Three minutes to go! Bring it on! 620 00:29:18,424 --> 00:29:20,860 I've really enjoyed this cook today, 621 00:29:20,860 --> 00:29:23,695 and it's all coming down to these final moments. 622 00:29:23,695 --> 00:29:26,598 For my labneh, I'm gonna be whipping it up 623 00:29:26,598 --> 00:29:28,467 with a bit of that bacon fat, 624 00:29:28,467 --> 00:29:30,302 gonna be topping it with crispy bacon 625 00:29:30,302 --> 00:29:31,570 and parsley oil. 626 00:29:31,570 --> 00:29:33,973 And now all I need to worry about 627 00:29:33,973 --> 00:29:36,708 is my lamb rosetta. 628 00:29:36,708 --> 00:29:38,177 Are you on the slice? Pardon? 629 00:29:38,177 --> 00:29:40,512 Are you on the slice? No, no. No, you do you. 630 00:29:40,512 --> 00:29:42,114 It was a question, it wasn't a statement. 631 00:29:42,114 --> 00:29:43,282 Thank you. 632 00:29:43,282 --> 00:29:45,651 I don't know why I'm saying thank you. 633 00:29:45,651 --> 00:29:47,219 Biggest worries for me here 634 00:29:47,219 --> 00:29:50,957 are slicing my lamb roll and it all falling apart, 635 00:29:50,957 --> 00:29:52,658 and it being well overcooked 636 00:29:52,658 --> 00:29:55,627 and not a nice medium-rare that I was going for. 637 00:30:01,433 --> 00:30:03,135 Look at that. That's amazing. 638 00:30:03,135 --> 00:30:07,907 And it's beautiful and pink and juicy, just the way I wanted it. 639 00:30:07,907 --> 00:30:09,441 Looks nice. Pink. 640 00:30:09,441 --> 00:30:13,412 The last couple of weeks, I've picked up my mojo, 641 00:30:13,412 --> 00:30:15,147 I'm really enjoying my cooking. 642 00:30:15,147 --> 00:30:19,151 It's just been a really intense training camp for me 643 00:30:19,151 --> 00:30:21,553 where I'm refining my skills. 644 00:30:21,553 --> 00:30:23,422 I'm learning so much, 645 00:30:23,422 --> 00:30:25,858 and I think it shows with every dish 646 00:30:25,858 --> 00:30:28,294 that I plate up to the judges. 647 00:30:28,294 --> 00:30:29,361 10! 648 00:30:29,361 --> 00:30:32,431 9, 8, 7, 649 00:30:32,431 --> 00:30:35,067 6, 5, 4, 650 00:30:35,067 --> 00:30:37,536 3, 2, 1... 651 00:30:37,536 --> 00:30:39,838 That's it! Yes! Well done. 652 00:30:41,140 --> 00:30:43,509 Ooh! Well done. 653 00:30:43,509 --> 00:30:44,710 Oh! 654 00:30:46,845 --> 00:30:49,515 I think I've come in this cook a little bit frazzled. 655 00:30:50,950 --> 00:30:52,551 Oh, sweetie! Oh, darling. 656 00:30:52,551 --> 00:30:54,420 Come on. Hey? Come on. 657 00:30:54,420 --> 00:30:56,588 If you take deep breaths. 658 00:30:56,588 --> 00:31:01,427 I think I just put myself in, like, a little head boo-boo, 659 00:31:01,427 --> 00:31:03,462 and I just could not get out. 660 00:31:03,462 --> 00:31:04,496 Yeah. 661 00:31:05,497 --> 00:31:08,367 I'm so close to the end, 662 00:31:08,367 --> 00:31:11,370 and, you know, initially when I came here, 663 00:31:11,370 --> 00:31:14,440 I was like, "Oh, my gosh, I'm just so lucky to be here." 664 00:31:14,440 --> 00:31:18,044 And then I got to, like, top 12, top 10, top 7, 665 00:31:18,044 --> 00:31:21,813 and I'm like, "Wow, I never saw that coming for me." 666 00:31:21,813 --> 00:31:24,683 And the more like, you know, you kick those little goals, 667 00:31:24,683 --> 00:31:26,418 the more you want more. 668 00:31:26,418 --> 00:31:29,455 And I really want to be here. 669 00:31:30,722 --> 00:31:32,959 I know I could have done better with that plate. 670 00:31:32,959 --> 00:31:37,163 Like, I actually don't know if it's enough today. 671 00:31:40,132 --> 00:31:43,135 The first dish we'd like to taste belongs to... 672 00:31:43,135 --> 00:31:44,303 Theo! 673 00:31:44,303 --> 00:31:45,571 Whoo! 674 00:31:51,978 --> 00:31:53,645 Hey, hey. Hey, hey. 675 00:31:53,645 --> 00:31:55,081 Theo, what's the dish, please? 676 00:31:55,081 --> 00:31:58,050 It is lamb skewer with a green sauce. 677 00:32:19,271 --> 00:32:21,340 Theo... 678 00:32:26,712 --> 00:32:28,447 Alright, awesome. 679 00:32:30,282 --> 00:32:32,318 Whoo-hoo! First up, presentation. 680 00:32:32,318 --> 00:32:34,653 Very bold, bringing it up still on the skewer. 681 00:32:34,653 --> 00:32:38,090 I just thought it was fantastic in terms of presentation. 682 00:32:38,090 --> 00:32:41,827 The cooking, fantastic, on the hibachi. 683 00:32:41,827 --> 00:32:43,829 You know, you came up with a great idea, 684 00:32:43,829 --> 00:32:45,531 but your execution was fantastic. 685 00:32:45,531 --> 00:32:48,534 The marination of the lamb with the yoghurt, 686 00:32:48,534 --> 00:32:50,336 just so good, you know? 687 00:32:50,336 --> 00:32:52,671 And then your green sauce, as you called it, 688 00:32:52,671 --> 00:32:54,606 I can taste everything that's in the box here. 689 00:32:55,641 --> 00:32:57,309 It was a very clever way 690 00:32:57,309 --> 00:32:59,945 to use every single ingredient in that box 691 00:32:59,945 --> 00:33:02,081 in a style that suited you. 692 00:33:02,081 --> 00:33:04,583 Well done. Thank you. 693 00:33:04,583 --> 00:33:06,552 There's this thing that happens with the lamb 694 00:33:06,552 --> 00:33:08,654 when you tend to it beautifully 695 00:33:08,654 --> 00:33:11,223 and you understand how to coax the best out of it, 696 00:33:11,223 --> 00:33:14,893 and it becomes this toothsome, juicy, smoky, 697 00:33:14,893 --> 00:33:17,396 intoxicating bite of food, 698 00:33:17,396 --> 00:33:20,266 and that is exactly what you've achieved here. 699 00:33:20,266 --> 00:33:21,467 It's magical. 700 00:33:21,467 --> 00:33:23,669 You're magical. Thank you. 701 00:33:23,669 --> 00:33:26,905 Theo, restaurant-worthy, 702 00:33:26,905 --> 00:33:29,308 you know, top-7-worthy, 703 00:33:29,308 --> 00:33:30,609 you know, finale-worthy. 704 00:33:30,609 --> 00:33:32,911 It's a perfect plate of food. 705 00:33:33,912 --> 00:33:36,815 So well done, man, like, honestly, well done. 706 00:33:36,815 --> 00:33:38,584 Thank you very much. Thanks. Yeah! 707 00:33:38,584 --> 00:33:40,386 Whoo! 708 00:33:49,861 --> 00:33:51,097 Next up, Cath. 709 00:33:51,097 --> 00:33:52,431 Whoo! Go, Cath. 710 00:33:52,431 --> 00:33:53,632 Go, Cath. 711 00:33:53,632 --> 00:33:56,902 So disappointed with the jus, 712 00:33:56,902 --> 00:33:59,738 but I'm hoping all the flavours in my dish 713 00:33:59,738 --> 00:34:01,507 keep me out of that bottom three today. 714 00:34:02,808 --> 00:34:04,076 Cath, what did you make us? 715 00:34:04,076 --> 00:34:06,978 So, lamb with a sherry jus 716 00:34:06,978 --> 00:34:09,081 and sugar snap peas. 717 00:34:14,820 --> 00:34:18,357 Cath, the final dish, is it what you imagined? 718 00:34:18,357 --> 00:34:20,892 Uh... 719 00:34:28,167 --> 00:34:29,368 Get inspired 720 00:34:29,368 --> 00:34:30,902 by our fabulous home cooks. 721 00:34:30,902 --> 00:34:34,906 Stream full episodes of MasterChef Australia now 722 00:34:34,906 --> 00:34:36,142 on 10 play. 723 00:34:39,878 --> 00:34:41,247 Cath, what did you make us? 724 00:34:41,247 --> 00:34:43,982 So, lamb with a sherry jus 725 00:34:43,982 --> 00:34:46,318 and sugar snap peas. 726 00:34:47,419 --> 00:34:49,054 The final dish, is it what you imagined? 727 00:34:50,222 --> 00:34:52,424 Uh... 728 00:34:52,424 --> 00:34:53,859 No, not exactly. 729 00:34:53,859 --> 00:34:56,695 I put so much love and I was nurturing my jus, 730 00:34:56,695 --> 00:34:58,864 and then I had balanced it, 731 00:34:58,864 --> 00:35:02,668 and then I had it on the stovetop and it was actually still on. 732 00:35:02,668 --> 00:35:05,437 It's actually reduced more, so I'm a bit disappointed. 733 00:35:07,005 --> 00:35:08,474 Alright, let's have a taste. 734 00:35:21,553 --> 00:35:22,554 Cath... 735 00:35:24,323 --> 00:35:26,158 ...the lamb, it's nice, 736 00:35:26,158 --> 00:35:27,959 the sugar snaps, yeah, 737 00:35:27,959 --> 00:35:30,629 they're nice and sweet and textural and delicious, 738 00:35:30,629 --> 00:35:32,564 but the sauce, 739 00:35:32,564 --> 00:35:34,833 it's not your best work. 740 00:35:34,833 --> 00:35:36,602 No. And... 741 00:35:36,602 --> 00:35:40,972 Honestly, a dish like this lives and dies by the sauce. 742 00:35:40,972 --> 00:35:42,073 Yeah, yeah. 743 00:35:42,073 --> 00:35:43,108 Unfortunately, it's fallen really short, 744 00:35:43,275 --> 00:35:45,311 and it could end you up in trouble because of that. 745 00:35:45,311 --> 00:35:46,378 Sure. 746 00:35:47,646 --> 00:35:50,982 You're such a good cook, Cath, and you understand good flavours. 747 00:35:50,982 --> 00:35:54,720 Fresh sugar snap salad, some raw, some blanched, 748 00:35:54,720 --> 00:35:56,888 plenty of seasoning, really good. 749 00:35:56,888 --> 00:35:59,991 And I think you managed to pull off the hibachi really well. 750 00:35:59,991 --> 00:36:02,361 You cooked it fantastically. 751 00:36:02,361 --> 00:36:05,331 But I think a big part of it is the jus. 752 00:36:05,331 --> 00:36:06,898 Definitely not your best today. 753 00:36:06,898 --> 00:36:08,534 Which you know. 754 00:36:08,534 --> 00:36:10,536 Yeah, OK. Thanks, guys. Thanks, Cath. 755 00:36:10,536 --> 00:36:12,137 All good. Thanks. 756 00:36:12,137 --> 00:36:14,273 Oh! That's alright. 757 00:36:15,341 --> 00:36:16,342 Sweetie. 758 00:36:18,844 --> 00:36:20,579 Declan. 759 00:36:20,579 --> 00:36:21,980 Let's go, mate. 760 00:36:30,021 --> 00:36:32,491 Everything mystery box, what have you got for us? 761 00:36:32,491 --> 00:36:37,296 I've got a lamb rosetta with some flaky bread 762 00:36:37,296 --> 00:36:42,234 and a pork fat bacon parsley labneh. 763 00:36:42,234 --> 00:36:43,502 Nice. 764 00:36:43,502 --> 00:36:45,103 How do you think you went? 765 00:36:45,103 --> 00:36:49,675 Look, I've... I've never done lamb like that before, 766 00:36:49,675 --> 00:36:52,077 but I sort of had an idea, 767 00:36:52,077 --> 00:36:54,513 and, yeah, just wanted to 768 00:36:54,513 --> 00:36:57,048 plate you guys up a nice plate of food today. 769 00:37:07,759 --> 00:37:09,127 Declan... 770 00:37:11,297 --> 00:37:13,799 Flavours, absolutely fantastic. 771 00:37:13,799 --> 00:37:15,701 The cook on the lamb, fantastic. 772 00:37:15,701 --> 00:37:17,769 The construction in the way you boned it out, 773 00:37:17,769 --> 00:37:19,004 stuffed it and rolled it. 774 00:37:19,004 --> 00:37:21,407 The stuffing itself also brilliant. 775 00:37:21,407 --> 00:37:22,974 Pastry, brilliant. 776 00:37:22,974 --> 00:37:25,711 It's delicious, it's flaky, it's gorgeous. 777 00:37:27,379 --> 00:37:29,548 Today you worked like a chef. 778 00:37:29,548 --> 00:37:30,549 Your head in the game, 779 00:37:30,782 --> 00:37:33,051 you knew exactly what you were gonna do and you executed it. 780 00:37:33,051 --> 00:37:35,220 Well done. Thank you. 781 00:37:35,220 --> 00:37:37,323 The lamb itself was beautiful. 782 00:37:37,323 --> 00:37:40,559 You knew exactly what you were doing down to how much care you took 783 00:37:40,559 --> 00:37:42,027 to cook the lamb and rest it 784 00:37:42,027 --> 00:37:44,730 so that it was perfectly tender and beautiful. 785 00:37:44,730 --> 00:37:46,532 Declan, I'm gonna give you mad props, mate. 786 00:37:46,532 --> 00:37:49,468 That is not easy, the lamb rosetta, to get right, 787 00:37:49,468 --> 00:37:50,769 as an amateur cook, 788 00:37:50,769 --> 00:37:53,539 and you've done that really, really well. 789 00:37:53,539 --> 00:37:54,540 Thank you. 790 00:37:54,940 --> 00:37:57,042 So it's like all of the practice and all of the learning 791 00:37:57,042 --> 00:37:58,777 that you... that you've been doing 792 00:37:58,777 --> 00:38:00,579 over the last X amount of time 793 00:38:00,579 --> 00:38:05,851 has just led to this kind of perfection in technique. 794 00:38:05,851 --> 00:38:07,653 Take confidence, mate. It's a good plate of food. 795 00:38:07,653 --> 00:38:09,087 Well done, mate. Thank you. 796 00:38:09,087 --> 00:38:10,121 Whoo! 797 00:38:13,459 --> 00:38:15,561 Thanks, Brenty. 798 00:38:15,561 --> 00:38:17,796 Next up, Rhiannon. 799 00:38:19,130 --> 00:38:22,534 I've made lamb empanadas with a bacon relish. 800 00:38:22,534 --> 00:38:25,236 The empanada pastry is epic. 801 00:38:25,236 --> 00:38:29,508 Just have a look at how beautiful the pastry is. 802 00:38:29,508 --> 00:38:30,676 Fantastic work. 803 00:38:30,676 --> 00:38:32,043 That's gold. 804 00:38:32,043 --> 00:38:33,712 Next up, Malissa. 805 00:38:33,712 --> 00:38:39,050 I've made a lamb spring salad with a labneh puree. 806 00:38:39,050 --> 00:38:42,187 Perfectly cooked lamb that was beautifully seasoned. 807 00:38:42,187 --> 00:38:45,591 The fresh sugar snaps, like, it's all going on. 808 00:38:45,591 --> 00:38:48,827 It's just so much whipped labneh, 809 00:38:48,827 --> 00:38:53,665 and it just throws all the hard work just in the bin. 810 00:38:53,665 --> 00:38:56,334 Because it is so thick and rich and sour, 811 00:38:56,334 --> 00:38:59,104 it's too much of that for the amount of lamb that's on the plate, 812 00:38:59,104 --> 00:39:01,172 and you lose the sweetness of the peas 813 00:39:01,172 --> 00:39:03,174 and even the saltiness in the bacon. 814 00:39:03,174 --> 00:39:04,710 Damn! Good luck. 815 00:39:04,710 --> 00:39:06,512 Thanks, Malissa. 816 00:39:10,248 --> 00:39:12,951 The next dish we'd like to taste belongs to Rue. 817 00:39:14,786 --> 00:39:17,389 I am taking my dish to the judges, 818 00:39:17,389 --> 00:39:20,826 and it's a mixture of emotions. 819 00:39:20,826 --> 00:39:23,094 I'm disappointed. 820 00:39:23,094 --> 00:39:25,263 Feeling like I haven't done enough. 821 00:39:25,263 --> 00:39:27,032 Whew. 822 00:39:27,032 --> 00:39:28,467 Rue, what did you make us today? 823 00:39:28,467 --> 00:39:31,870 So, I made a pan-seared lamb loin 824 00:39:31,870 --> 00:39:34,440 with labneh, sugar snap peas 825 00:39:34,440 --> 00:39:37,342 and a fenugreek pan sauce. 826 00:39:37,342 --> 00:39:40,412 Now, Rue, I'm sensing a little bit of self-doubt. 827 00:39:40,412 --> 00:39:44,182 Little bit of self-doubt. Yeah, well, this little. 828 00:39:44,182 --> 00:39:45,717 Talk to me. 829 00:39:45,717 --> 00:39:47,853 When I started cooking, I was just, like, 830 00:39:47,853 --> 00:39:51,490 really second-guessing everything I was going, 831 00:39:51,490 --> 00:39:54,025 and when I tasted it all together, 832 00:39:54,025 --> 00:39:56,361 eventually, I was like, "The flavours are sort of there," 833 00:39:56,361 --> 00:39:57,996 but I could have done better. 834 00:39:57,996 --> 00:39:59,097 Rue. 835 00:39:59,397 --> 00:40:03,101 We love having you here. Don't shoot yourself in your foot, OK? 836 00:40:03,101 --> 00:40:04,135 Yeah. 837 00:40:19,284 --> 00:40:20,586 Rue... 838 00:40:20,586 --> 00:40:25,457 The sauce is unbalanced, it's very bitter. 839 00:40:25,457 --> 00:40:27,192 And, of course, we need bitterness, 840 00:40:27,192 --> 00:40:29,561 but not quite as much as that. 841 00:40:29,561 --> 00:40:30,896 Definitely not your best today. 842 00:40:30,896 --> 00:40:32,230 Absolutely. 843 00:40:32,230 --> 00:40:34,065 Yeah, Rue, I've got to agree, 844 00:40:34,065 --> 00:40:38,169 like, I think if you had just belief in the dish, 845 00:40:38,169 --> 00:40:39,304 it would have been better. 846 00:40:39,304 --> 00:40:42,173 Yeah. Um, sure the lamb is cooked nicely. 847 00:40:42,173 --> 00:40:43,875 The sugar snaps are great. 848 00:40:43,875 --> 00:40:46,077 I just want something more interesting, 849 00:40:46,077 --> 00:40:47,546 and it could have been that sauce 850 00:40:47,546 --> 00:40:51,717 if you just knew how to get it to where it needed to be 851 00:40:51,717 --> 00:40:52,851 to complement the dish. 852 00:40:52,851 --> 00:40:57,222 And it's not because of your skill. It's all up here. 853 00:40:57,222 --> 00:40:58,289 Absolutely. 854 00:40:58,423 --> 00:41:02,227 Rue, you are a brilliant person with a beautiful heart 855 00:41:02,227 --> 00:41:04,129 who creates wonderful things on the plate 856 00:41:04,129 --> 00:41:06,164 when she believes in herself. 857 00:41:06,164 --> 00:41:08,534 This is the space that you thrive in. 858 00:41:08,534 --> 00:41:10,201 This one. Yeah. Yeah. 859 00:41:10,201 --> 00:41:14,139 Bring us back to what makes you happy on this plate. 860 00:41:14,139 --> 00:41:16,274 Yeah, thank you, guys. Thanks, Rue. 861 00:41:24,315 --> 00:41:26,251 Next up, Brent. 862 00:41:29,087 --> 00:41:30,722 I'm definitely feeling the nerves. 863 00:41:31,857 --> 00:41:34,225 I'm just looking at the koftas and I'm just telling them, 864 00:41:34,225 --> 00:41:35,761 "Don't be dry." 865 00:41:35,761 --> 00:41:38,463 Just be perfectly cooked. 866 00:41:38,463 --> 00:41:41,099 And, yeah, if that's the case, 867 00:41:41,099 --> 00:41:42,968 then we'll be... we'll be cheering, I reckon. 868 00:41:54,179 --> 00:41:56,381 Brent, I am dying to know what this is. 869 00:41:56,381 --> 00:41:59,517 So you've got lamb koftas, 870 00:41:59,517 --> 00:42:04,522 labneh, and then you've got a reduced sherry glaze, 871 00:42:04,522 --> 00:42:07,125 and some little garlic pancakes. 872 00:42:08,594 --> 00:42:09,695 You happy with the idea? 873 00:42:09,695 --> 00:42:11,162 Yeah, happy with the idea. 874 00:42:11,162 --> 00:42:13,565 The ingredients, they all sort of just, like... 875 00:42:13,565 --> 00:42:14,566 Spoke to you. 876 00:42:14,733 --> 00:42:17,068 Yeah, they spoke to me, and... What were they saying? 877 00:42:17,068 --> 00:42:20,205 They were saying, like, "Put me with a stick of lamb." 878 00:42:20,205 --> 00:42:21,840 OK. 879 00:42:21,840 --> 00:42:23,174 Yeah. 880 00:42:23,174 --> 00:42:25,510 I actually think it's a really fun mystery box. 881 00:42:25,510 --> 00:42:28,747 It's almost like you open the fridge and you've got a few things left. 882 00:42:28,747 --> 00:42:32,183 Yeah, you've just got to use it all. But you've got to use it all, yeah. 883 00:42:32,183 --> 00:42:35,987 Well, it looks pretty happy. I hope it looks up to the vision. 884 00:42:52,470 --> 00:42:54,673 Yes, please. Thought you might. 885 00:43:04,182 --> 00:43:06,952 Um, perfect. 886 00:43:06,952 --> 00:43:08,586 I mean, really perfect. 887 00:43:10,455 --> 00:43:12,858 Coming to your bench and seeing your mince, I... 888 00:43:12,858 --> 00:43:15,360 I've made enough farces in my life to look at it 889 00:43:15,360 --> 00:43:17,095 and go, "There is enough fat in that." 890 00:43:17,095 --> 00:43:19,665 We were excited from the second I've seen it. 891 00:43:19,665 --> 00:43:23,001 But then when you started putting that lacquer on it, 892 00:43:23,001 --> 00:43:25,771 on the hibachi, and I've seen you just brushing it on, 893 00:43:25,771 --> 00:43:28,674 I'm like, "Oh, get after it. Just get after it." 894 00:43:28,674 --> 00:43:29,675 Look at it. 895 00:43:29,775 --> 00:43:34,279 It just makes something that is good even better. 896 00:43:34,279 --> 00:43:35,580 And that's what you did. 897 00:43:35,580 --> 00:43:38,283 And then the labneh, just enough garlic in there. 898 00:43:38,283 --> 00:43:40,852 Like, Farmer Nick would be loving this. 899 00:43:40,852 --> 00:43:43,655 Like, he would be smashing a couple of these, no doubt, 900 00:43:43,655 --> 00:43:47,826 and feeling very proud that he'd picked the variety of garlic 901 00:43:47,826 --> 00:43:49,627 and this is what it was being used for, 902 00:43:49,627 --> 00:43:52,230 because it's pleasing to so many people, mate. 903 00:43:52,230 --> 00:43:56,668 Cook after cook, you're showing us how good you are at flavour. 904 00:43:56,668 --> 00:43:58,737 It's impressive stuff, mate. 905 00:43:58,737 --> 00:43:59,738 Well done. 906 00:43:59,738 --> 00:44:03,341 Brent, the kofta, it's beautifully done. 907 00:44:03,341 --> 00:44:07,012 It has a really wonderfully tender texture to it. 908 00:44:07,012 --> 00:44:09,147 This is wonderfully considerate food. 909 00:44:09,147 --> 00:44:10,548 This is your food. 910 00:44:10,548 --> 00:44:13,084 And if I were you, I'd be pretty bloody happy about it. 911 00:44:13,084 --> 00:44:14,886 Thanks, Mel. 912 00:44:14,886 --> 00:44:17,488 Brent, I could tell that this was gonna be good. 913 00:44:17,488 --> 00:44:21,526 Lamb, right amount of fat content, right amount of seasoning. 914 00:44:21,526 --> 00:44:23,561 It was interesting. 915 00:44:23,561 --> 00:44:26,397 And then that little sugar snap pea salsa over the top, 916 00:44:26,397 --> 00:44:27,665 it looked epic, 917 00:44:27,665 --> 00:44:31,202 but it packed a punch, it gave texture, brightness, 918 00:44:31,202 --> 00:44:34,605 but you're just so at peace with the cook that you are at the moment, 919 00:44:34,605 --> 00:44:36,942 and it's really showing. 920 00:44:36,942 --> 00:44:38,243 Thanks, guys. 921 00:44:40,245 --> 00:44:41,546 Good job, brother. 922 00:44:41,546 --> 00:44:42,613 How good! 923 00:44:48,887 --> 00:44:51,656 Today you had to bring us a dish with the whole shebang. 924 00:44:53,191 --> 00:44:57,495 And two of your brought us everything we could possibly want. 925 00:44:57,495 --> 00:44:58,997 Theo and Brent... 926 00:45:01,566 --> 00:45:03,534 Whoo, dishes like those, 927 00:45:03,534 --> 00:45:06,571 you are well on your way to finals week. 928 00:45:06,571 --> 00:45:08,306 Gents, well done. 929 00:45:13,879 --> 00:45:17,015 It's clear that cooking within the limitations 930 00:45:17,015 --> 00:45:20,551 of the everything box did stump a few of you today. 931 00:45:20,551 --> 00:45:24,790 If I call your name, you are cooking in tomorrow's Pressure Test. 932 00:45:26,624 --> 00:45:27,625 Rue. 933 00:45:29,427 --> 00:45:30,796 Cath. 934 00:45:32,630 --> 00:45:36,567 The cook of the final dish going into tomorrow's Pressure Test... 935 00:45:38,036 --> 00:45:39,871 ...Malissa. 936 00:45:44,042 --> 00:45:47,545 Rue, Cath, Melissa, with top 6 on the line, 937 00:45:47,545 --> 00:45:49,747 the only things that stands in the way 938 00:45:49,747 --> 00:45:51,582 is tomorrow's Pressure Test. 939 00:45:52,918 --> 00:45:54,786 And I'm telling you, it's a tough one. 940 00:45:56,521 --> 00:45:59,157 So make sure you get plenty of rest tonight. 941 00:45:59,157 --> 00:46:02,928 You are going to need all of your energy and your wits about you 942 00:46:02,928 --> 00:46:04,262 to conquer. 943 00:46:04,262 --> 00:46:05,330 We'll see you then. 944 00:46:05,330 --> 00:46:07,833 'Bye. Well done, guys. 945 00:46:12,337 --> 00:46:14,973 At least you've got a pin. 946 00:46:14,973 --> 00:46:18,810 And if you need to play it, you'll be able to play that pin. 947 00:46:18,810 --> 00:46:22,113 Tomorrow night on MasterChef Australia... 948 00:46:22,113 --> 00:46:25,650 The legendary Clare Smyth! 949 00:46:26,952 --> 00:46:29,988 ...our cooks have their work cut out for them. 950 00:46:29,988 --> 00:46:31,722 When you set a Pressure Test, 951 00:46:31,722 --> 00:46:33,358 it is going to come with 952 00:46:33,358 --> 00:46:35,861 a three-star level of skill attached. 953 00:46:35,861 --> 00:46:39,030 Because what's under that cloche... 954 00:46:40,298 --> 00:46:41,833 Oh, wow. 955 00:46:41,833 --> 00:46:45,303 ...is about to blow their minds. 956 00:46:45,303 --> 00:46:46,304 Oh, my God. 957 00:46:46,304 --> 00:46:47,538 I'm so emotional. 958 00:46:47,538 --> 00:46:49,174 That is so beautiful. 959 00:46:53,979 --> 00:46:56,314 Captions by Red Bee Media