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NARRATOR: Previously on
MasterChef Australia...
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00:00:09,377 --> 00:00:10,911
This is a taste test,
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00:00:10,911 --> 00:00:13,114
but not as you know it.
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00:00:13,114 --> 00:00:17,651
Round 1 was a futuristic feast
for the senses.
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00:00:17,651 --> 00:00:18,986
Mm.
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00:00:18,986 --> 00:00:20,088
That's on odd taste.
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Lychee.
Honey.
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00:00:23,224 --> 00:00:24,992
Cinnamon.
Boom!
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00:00:24,992 --> 00:00:29,863
Then they stepped up
the sensory stimulation.
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00:00:29,863 --> 00:00:31,499
Ooh-ee!
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...and cooked with the colours
of the rainbow.
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(CATH GASPS) That looks
awesome!
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Hello, green goddess.
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A big yellow puzzle. I'm trying
to put the pieces together.
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You've caught me red-handed,
so... (LAUGHS)
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Brief ticked -
a delicious bowl of food.
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That is absolutely faultless.
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The yellow salsa, a dream.
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But everyone was feeling blue
when Adi said goodbye
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to the MasterChef kitchen.
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I'm really proud of myself.
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and I'm really grateful
for this opportunity.
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(CONTESTANTS CHEER)
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Tonight, our seven remaining cooks
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know that everything rides on
this mystery box.
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RUE: One small mistake
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can actually send you
straight to elimination.
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MALISSSA:
Alright, let's go! (LAUGHS)
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Nervous? I wonder
what it's gonna be.
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Yeah. Wonder if there's a guest.
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Maybe.
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Yeah, whoo-hoo!
Whoo!
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Hey!
Hi!
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Let's do it!
MELISSA: Good morning!
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And today is a mystery.
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Pick a bench, any bench.
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Wow!
Oh!
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Whoo-hoo!
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Oh, let's go here, Rue.
Yeah, OK.
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Good morning, everyone.
CONTESTANTS: Morning!
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We are down to the business end
of the competition now.
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It is time to roll up your sleeves
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and dig just that little bit deeper.
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Brent, fresh off the
not-playing-your-pin gamble,
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you must be feeling
pretty confident today.
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Yeah, feeling good.
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I'm glad I didn't throw it in.
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Yeah, you know,
obviously dwindling down now,
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so there's nowhere to hide.
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So just got to cook really
good now. (LAUGHS)
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Well, if that's your only
option, then I guess...
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(BOTH LAUGH)
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Declan, how are you feeling?
Yeah, really good.
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Good feeling about this mystery
box?
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Yeah, love... love a surprise,
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and, you know, yesterday's
history, tomorrow's a mystery
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and today's a gift.
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(LAUGHS) That's why it's
called the present.
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Oh! Thanks, Shakespeare.
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Declan's my name
and riddles are my game.
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Well, I hope you're all ready,
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because today's mystery box
is the toughest yet.
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CATH: Oh!
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It's a MasterChef classic
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that has brought past
contestants to their knees.
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(SUSPENSEFUL MUSIC)
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It is the dreaded...
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...everything box.
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(SINGS DRAMATICALLY) ♪
Bah-bah-bah! ♪
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Whatever is under
that mystery box lid,
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every single ingredient must be
used in your final dish.
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Oh, my goodness. The
everything box.
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I have watched these episodes before
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and thought, "How are they
gonna put all of those things
in a dish?"
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So I'm a little bit frantic
about this one already.
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Are you ready to find out
what's in there?
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CONTESTANTS: Yes.
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You may lift your lids now.
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CONTESTANTS: Ooh!
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Ooh!
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OK.
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What the heck is this?
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OK, the everything box this year
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00:04:03,544 --> 00:04:05,879
has the following ingredients
in it.
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Lamb,
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sugar snap peas,
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labneh,
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Pedro Ximenez sherry,
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fenugreek,
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parsley, flat-leaf variety,
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and bacon.
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I'm loving these ingredients.
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They're just screaming
to be cooked together.
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I know that your minds are
probably going a million miles
an hour,
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but before you lock in a dish,
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there's one more ingredient
to consider,
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and that's fresh off the farm.
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Please welcome... Farmer Nick!
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(CONTESTANTS CHEER)
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Here he is!
Whoo!
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Great, we need a veggie.
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In walks Farmer Nick
with a big box there,
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so I wonder what's under there.
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I'm thinking it's got to be
some sort of veggie
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or aromat,
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because I'm looking at the box
as it is, and I think,
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"Hm, there's something missing
there."
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00:05:01,168 --> 00:05:03,637
Nick, you've brought with you
a secret ingredient,
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00:05:03,637 --> 00:05:08,509
and it's the last ingredient
that these contestants need to know,
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00:05:08,509 --> 00:05:11,244
so why don't you show us
what you brought?
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Today I brought you some garlic.
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Ah, nice!
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And, of course, there's garlic.
Thank goodness.
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Thank God Farmer Nick
is here with his garlic,
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because if my dad saw me
cooking lamb without garlic,
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he would be like,
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"No, you can't cook this box.
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"Tell them you're not cooking
without garlic."
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00:05:32,433 --> 00:05:35,369
Tell us a little bit
about your garlic, mate.
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Well, we grow in several states
in Australia.
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We're based in Mildura.
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And there's so many different
varieties of garlic,
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and they all have such
different flavour profiles.
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In fact, I've got over 300
garlic varieties in my collection.
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What? For real?
Wow!
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For real.
How about that?
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Wow.
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This one is an all-purpose
garlic grown in the Robinvale region
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in north-west Victoria.
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It's one of my favourites. Amazing.
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You've got to tell me, what's
your favourite thing to use
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with this kind of garlic?
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Just keep it simple.
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Garlic aioli with garlic prawns
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soaked up with a little bit
of garlic bread.
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Perfect date-night meal.
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(CONTESTANTS LAUGH)
Yeah!
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Give it up for Nick, everybody!
Whoo!
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MELISSA: Thank you! 'Bye, Nick!
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Now that everything's here,
time for the rules.
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You'll have 75 minutes to cook
anything you like,
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but you must use
every single ingredient
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in your dish in some way.
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Of course, you've also got
access to your under-bench
staples as usual.
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Whoever brings us the three
least-impressive dishes,
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they'll be cooking
in tomorrow's Pressure Test.
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And I'm sure I do not need
to remind you,
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00:07:01,088 --> 00:07:03,824
whoever cooks the
least-impressive dish in that
Pressure Test,
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00:07:03,824 --> 00:07:06,460
unfortunately, they'll be going home.
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Good luck.
Your 75 minutes starts now!
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(DRAMATIC MUSIC)
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How's my main man Brentles
going? Yeah, going good.
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You know, like, top 7 now.
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00:07:27,881 --> 00:07:30,918
Time to really get back-to-back
good dishes.
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I always try to cook to the
absolute highest standard that
I can,
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and I'm going in today
exactly like that
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with comfortable ingredients
and a clear mind.
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So I am doing a bit of, like,
a sort of a lamb kofta sort of vibe,
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with the labneh on the bottom,
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a little, you know, crunchy
pancake thing to wrap
everything up.
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I'm gonna put some roasted
garlic through that... that pancake,
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and then a nice fresh
parsley and pea salad
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with the sherry.
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This dish is just
a good old Sunday afternoon.
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You know, heaps of mates over,
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everyone just grabs a
flatbread, a bit of labneh,
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the lamb kofta, eating,
a few cold beers -
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that's where the inspiration's
come from today.
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It's all coming together.
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I mean, they're pretty...
pretty great ingredients.
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They sort of lean on each other
pretty well.
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So, yeah, it's a good one.
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The biggest pressure point
for this cook
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is the kofta.
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So many koftas you have are dry
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because the fat content's
just wrong.
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I'm gonna put some bacon fat
in there
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to help prop up the fat content.
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And then the fenugreek, I
think, will go in there beautifully.
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A little bit of parsley
and garlic...
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...we're talking a good lamb kofta.
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I love the everything box
'cause it really challenges them.
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What are you cooking?
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I'd probably do a raw lamb tartare
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with roasted hard
fenugreek flatbread.
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With the labneh, sugar snap
peas and the parsley,
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make a little salsa out of that.
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What about you?
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Parsley, sugar snap farce.
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Bone out the lamb. Yeah.
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Stuff the farce on the inside. Yeah.
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Little flatbread on the side.
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(MAKES KISSING SOUND)
Yum.
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How many desserts are we gonna
see with the lamb today?
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00:09:10,050 --> 00:09:12,119
Zip. Zero. It's nada.
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00:09:12,119 --> 00:09:14,955
You'd have to be some kind of
pasty alchemist
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00:09:14,955 --> 00:09:18,058
to really pull off those
flavours in a sweet context,
198
00:09:18,058 --> 00:09:21,629
but here's hoping for some
really beautiful, generous flavours
199
00:09:21,629 --> 00:09:22,863
of savoury dishes today.
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00:09:22,863 --> 00:09:25,633
MALISSA: This is kind of
how you cook at home.
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00:09:25,633 --> 00:09:28,769
You get home from work, you're
like, "What have I got in the
fridge?
202
00:09:28,769 --> 00:09:29,937
"Let's put something together."
203
00:09:29,937 --> 00:09:31,939
So I'm taking that approach today.
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00:09:31,939 --> 00:09:34,141
It's gonna be kind of like
a spring salad
205
00:09:34,141 --> 00:09:35,976
with some charred lamb.
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00:09:35,976 --> 00:09:38,178
I'm going to get all my little peas,
207
00:09:38,178 --> 00:09:40,480
I'm going to cook them
in the bacon fat,
208
00:09:40,480 --> 00:09:42,650
and then I'm gonna make
a smooth labneh
209
00:09:42,650 --> 00:09:44,317
to put on the bottom of the peas.
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00:09:44,317 --> 00:09:46,253
You know, you do make friends
with salad,
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00:09:46,253 --> 00:09:48,856
So I'm hoping I can prove that
today. (LAUGHS)
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00:09:50,123 --> 00:09:51,391
ANDY: Hey, Rhiannon.
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00:09:51,391 --> 00:09:52,459
G'day.
214
00:09:52,459 --> 00:09:53,460
What's the dish?
215
00:09:53,460 --> 00:09:56,296
I'm doing lamb empanadas
216
00:09:56,296 --> 00:09:57,798
with a bacon jam.
217
00:09:57,798 --> 00:09:58,899
Are you just?
Whoo!
218
00:09:58,899 --> 00:10:00,500
I'm gonna use the lamb and the fat,
219
00:10:00,500 --> 00:10:03,671
and I'm gonna use the peas and
the parsley and some garlic in it,
220
00:10:03,671 --> 00:10:07,340
and then I'm gonna use the
fenugreek in the bacon jam
with some garlic.
221
00:10:07,340 --> 00:10:09,376
I'm guessing the sherry's
going in the bacon jam.
222
00:10:09,376 --> 00:10:10,610
Sure is.
And the labneh?
223
00:10:10,610 --> 00:10:11,779
The labneh's in the dough.
224
00:10:11,779 --> 00:10:16,383
Oh, that was the most clear,
concise idea
225
00:10:16,383 --> 00:10:19,286
about where you're using
every ingredient yet.
226
00:10:21,221 --> 00:10:22,823
Smells nice.
227
00:10:22,823 --> 00:10:26,493
I feel like this mystery box
is made for me.
228
00:10:26,493 --> 00:10:29,730
These ingredients to play to
my strengths. I do love lamb.
229
00:10:29,730 --> 00:10:33,466
Parsley, it speaks to me,
and labneh as well,
230
00:10:33,466 --> 00:10:34,735
you know, strained yoghurt.
231
00:10:34,735 --> 00:10:35,969
So I'm happy, yeah.
232
00:10:35,969 --> 00:10:38,371
Theo.
Hello.
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00:10:38,371 --> 00:10:42,075
Give me a one-sentence
elevator pitch.
234
00:10:42,075 --> 00:10:43,911
It is a...
235
00:10:43,911 --> 00:10:46,179
It is lamb skewers
marinated in labneh,
236
00:10:46,179 --> 00:10:49,416
a flatbread that's gonna be
basted in the fat from the bacon
237
00:10:49,416 --> 00:10:51,318
with a parsley sauce.
238
00:10:51,318 --> 00:10:55,388
Bread, skewer...
Sauce on top. Delicious.
239
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I think, for me, this hangs on
proportions, right?
240
00:10:58,759 --> 00:11:00,260
Thickness of the bread... Absolutely.
241
00:11:00,260 --> 00:11:01,929
...the brightness
and freshness in the salad,
242
00:11:01,929 --> 00:11:04,798
and obviously the texture
and the flavour of the skewer.
243
00:11:04,798 --> 00:11:07,500
Could be killer
or it could be a bit 'eh'.
244
00:11:07,500 --> 00:11:08,501
Yep.
OK?
245
00:11:08,769 --> 00:11:10,804
Don't make it 'eh'. I
definitely don't want to do that.
246
00:11:10,804 --> 00:11:12,239
(LAUGHS)
247
00:11:12,239 --> 00:11:13,807
There's a lot of good cooks here,
248
00:11:13,807 --> 00:11:15,809
but I want to stand out.
249
00:11:15,809 --> 00:11:17,544
I want to be at the top.
250
00:11:17,544 --> 00:11:19,747
I want to be hitting my straps.
251
00:11:19,747 --> 00:11:22,082
I want to show the judges
what I'm capable of.
252
00:11:23,416 --> 00:11:24,651
I want to win.
253
00:11:24,651 --> 00:11:28,655
Give us everything you've got.
60 minutes to go!
254
00:11:28,655 --> 00:11:32,125
(DRAMATIC MUSIC)
255
00:11:37,564 --> 00:11:41,568
DECLAN: I'd definitely say
this is my kind of mystery box.
256
00:11:41,568 --> 00:11:43,503
It's all produce that I love,
257
00:11:43,503 --> 00:11:46,807
so a bit of lamb and fresh parsley,
258
00:11:46,807 --> 00:11:48,041
sugar snap peas,
259
00:11:48,041 --> 00:11:49,676
beautiful fenugreek.
260
00:11:49,676 --> 00:11:51,812
Today I'm gonna be using
261
00:11:51,812 --> 00:11:54,014
all these beautiful
fresh ingredients
262
00:11:54,014 --> 00:11:57,284
and stuffing it inside
a lamb rosetta.
263
00:11:57,284 --> 00:11:59,719
Rolling up my lamb,
it's quite tricky,
264
00:11:59,719 --> 00:12:02,022
because it is, like,
relatively small,
265
00:12:02,022 --> 00:12:04,958
but I want to push myself and
show how much I've progressed
266
00:12:04,958 --> 00:12:08,028
and learnt in this competition.
267
00:12:08,028 --> 00:12:09,930
BOTH: Declan.
Gents, how are we?
268
00:12:09,930 --> 00:12:12,199
ANDY: Good mate, you?
Yeah, really good, thank you.
269
00:12:12,199 --> 00:12:13,366
What's the plan, mate?
270
00:12:13,466 --> 00:12:18,038
Um, so, had this beautiful
saddle, and I'm gonna roll it.
271
00:12:18,038 --> 00:12:19,439
I've really got to work fast.
272
00:12:19,439 --> 00:12:22,009
I'm gonna brown it off
and then get it in the oven.
273
00:12:22,009 --> 00:12:25,846
Gonna be serving it with
a labneh and bread side.
274
00:12:25,846 --> 00:12:27,414
Are you gonna slice it...
Yeah, exactly.
275
00:12:27,414 --> 00:12:29,549
...when you get beautiful rose
lamb?
276
00:12:29,549 --> 00:12:31,684
Rose. That's the word.
Be able to see the stuffing.
277
00:12:31,684 --> 00:12:33,686
Correct, and then...
Ooh, yum!
278
00:12:33,686 --> 00:12:35,622
...this goes inside.
You gotta go!
279
00:12:35,622 --> 00:12:37,024
Yeah, thanks, guys.
280
00:12:38,025 --> 00:12:39,960
The two biggest worries for me here
281
00:12:39,960 --> 00:12:44,197
is that my beautiful lamb roll
is just gonna fall apart
282
00:12:44,197 --> 00:12:45,933
as well as being well overcooked
283
00:12:45,933 --> 00:12:48,301
and not a nice medium-rare.
284
00:12:48,301 --> 00:12:52,806
Just want to get a good... good
bit of gold on these,
285
00:12:52,806 --> 00:12:57,077
and get them in the oven
and check on them later on.
286
00:12:57,077 --> 00:12:59,146
(TENSE MUSIC)
287
00:13:02,282 --> 00:13:05,785
I... (LAUGHS) I can tell that
my face is a bit like,
288
00:13:05,785 --> 00:13:09,056
"OK, you guys have stitched me
up." (CHUCKLES)
289
00:13:09,056 --> 00:13:11,358
This has to be
the hardest mystery box
290
00:13:11,358 --> 00:13:12,792
in MasterChef history
291
00:13:12,792 --> 00:13:17,064
because these are flavours that
I do not cook with normally.
292
00:13:17,064 --> 00:13:18,665
Damn!
293
00:13:18,665 --> 00:13:20,433
Like, I love lamb.
294
00:13:20,433 --> 00:13:23,036
I don't like parsley that much.
295
00:13:23,036 --> 00:13:26,273
And I've never used fenugreek.
I used to use it to make my
hair oil.
296
00:13:26,273 --> 00:13:27,740
That's as far as I know.
297
00:13:27,740 --> 00:13:29,877
I really love making desserts,
298
00:13:29,877 --> 00:13:31,945
but I can't do that today.
299
00:13:31,945 --> 00:13:34,414
I...I don't know what to do.
300
00:13:34,414 --> 00:13:35,916
Hey, Rue.
301
00:13:35,916 --> 00:13:37,985
Whoa. Whoa!
302
00:13:37,985 --> 00:13:40,253
There's some butchery going on
here. (LAUGHS)
303
00:13:40,253 --> 00:13:42,089
Look, I'm actually quite nervous.
304
00:13:43,290 --> 00:13:44,257
I'm not gonna lie.
305
00:13:44,257 --> 00:13:45,558
What's the dish?
306
00:13:45,558 --> 00:13:47,394
(TENSE MUSIC)
307
00:13:47,394 --> 00:13:49,729
Um, to be honest, I'm not sure.
308
00:13:49,729 --> 00:13:51,431
God!
So what are you...
309
00:13:51,431 --> 00:13:52,933
Are you vibing anything?
310
00:13:52,933 --> 00:13:55,535
To be honest,
I'm only vibing these two.
311
00:13:55,535 --> 00:13:56,870
Well, you have to vibe everything,
312
00:13:56,870 --> 00:13:58,571
'cause that's the name
of the game today.
313
00:13:58,571 --> 00:14:01,041
You've used 25 minutes
and you don't have a dish yet.
314
00:14:01,041 --> 00:14:03,376
I know, I know. (LAUGHS)
315
00:14:03,376 --> 00:14:05,078
Like, I'm worried for you. Yeah.
316
00:14:05,078 --> 00:14:06,813
I'm worried for me too.
317
00:14:14,021 --> 00:14:16,089
(TENSE MUSIC)
318
00:14:16,089 --> 00:14:17,657
JOCK: What's the dish?
319
00:14:17,657 --> 00:14:20,160
RUE: I'm not sure.
320
00:14:20,160 --> 00:14:23,063
You've used 25 minutes
and you don't have a dish yet.
321
00:14:23,063 --> 00:14:26,733
I know. I know. (LAUGHS)
Like, I'm worried for you.
322
00:14:26,733 --> 00:14:29,369
Yeah, I'm worried for me too.
OK, come on.
323
00:14:29,369 --> 00:14:30,837
OK, yeah.
You got this.
324
00:14:31,838 --> 00:14:33,606
I'm struggling to back myself today
325
00:14:33,606 --> 00:14:36,676
because I'm trying to cook
with something
326
00:14:36,676 --> 00:14:39,046
that I do not cook with normally.
327
00:14:39,046 --> 00:14:41,814
My mind is about to blow.
328
00:14:42,882 --> 00:14:44,517
I have to come up with a dish.
329
00:14:45,818 --> 00:14:48,221
Don't forget anything.
You've got to use everything.
330
00:14:48,221 --> 00:14:50,757
45 minutes to go.
Come on, top 7!
331
00:14:50,757 --> 00:14:53,060
(JUDGES CLAP)
(DRAMATIC MUSIC)
332
00:15:02,635 --> 00:15:04,237
I'm feeling pretty good
about the dish, actually.
333
00:15:06,106 --> 00:15:08,841
Got to cook the bacon,
form the empanadas,
334
00:15:08,841 --> 00:15:10,443
get the bacon jam done
335
00:15:10,443 --> 00:15:12,545
and then get them deep-fried.
336
00:15:12,545 --> 00:15:15,282
I'm happy. I think.
337
00:15:15,282 --> 00:15:17,384
But I hate being happy
in this kitchen
338
00:15:17,384 --> 00:15:18,618
'cause it doesn't last.
339
00:15:20,587 --> 00:15:22,289
The dish is definitely
starting to come together,
340
00:15:22,289 --> 00:15:23,390
which is really good.
341
00:15:23,556 --> 00:15:25,959
I've got my salad going,
my lamb's almost ready to cook,
342
00:15:25,959 --> 00:15:28,628
and then my sauce is still
in the pressure cooker.
343
00:15:29,896 --> 00:15:33,333
It's gonna be salad,
like, an epic salad,
344
00:15:33,333 --> 00:15:35,835
so that's what I'm gonna
deliver today.
345
00:15:40,073 --> 00:15:43,343
I'm doing grilled lamb
with a beautiful jus,
346
00:15:43,343 --> 00:15:44,944
with a parsley oil,
347
00:15:44,944 --> 00:15:47,147
a roasted garlic labneh,
348
00:15:47,147 --> 00:15:49,249
and then with the sugar snaps
three ways.
349
00:15:49,249 --> 00:15:52,252
My approach today is to try
and use everything out of my
mystery box
350
00:15:52,252 --> 00:15:54,121
to go into that jus,
351
00:15:54,121 --> 00:15:56,423
so I'm using my sugar snap shells,
352
00:15:56,423 --> 00:15:58,025
I'm using the parsley stalks,
353
00:15:58,025 --> 00:15:59,892
I've got a bit of garlic in there.
354
00:15:59,892 --> 00:16:01,761
Of course I'm gonna put
some sherry in there.
355
00:16:01,761 --> 00:16:05,865
Putting the fat from the bacon
and the bone and some of the fat
356
00:16:05,865 --> 00:16:07,734
and some meat from the lamb as well.
357
00:16:07,734 --> 00:16:11,104
The jus is the hero
of this dish today.
358
00:16:11,104 --> 00:16:14,441
Yeah, I'm really happy
with my sauce so far,
359
00:16:14,441 --> 00:16:16,876
so just got to make sure.
360
00:16:16,876 --> 00:16:18,778
I'll just keep working on it.
361
00:16:20,847 --> 00:16:22,949
I'm gonna be serving lamb
rosetta with whipped labneh,
362
00:16:22,949 --> 00:16:26,719
flaky bread and a nice parsley oil.
363
00:16:26,719 --> 00:16:27,854
Yeah, going good.
364
00:16:27,854 --> 00:16:31,024
I just want these in the oven
sort of about now
365
00:16:31,024 --> 00:16:33,626
so I can bring them out and
give them enough time to rest.
366
00:16:33,626 --> 00:16:35,495
My lamb roll
367
00:16:35,495 --> 00:16:37,264
is looking and smelling really good,
368
00:16:37,264 --> 00:16:38,798
and I think, most importantly,
369
00:16:38,798 --> 00:16:40,467
it's holding its shape,
370
00:16:40,467 --> 00:16:42,269
my ties aren't coming undone,
371
00:16:42,269 --> 00:16:44,537
so I'm pretty proud
of myself a this point.
372
00:16:47,474 --> 00:16:51,344
It's crazy to think I can even
put a dish like this together.
373
00:16:52,512 --> 00:16:55,248
Just a few months ago I was...
I was onsite,
374
00:16:55,248 --> 00:16:56,616
out in the weather,
375
00:16:56,616 --> 00:16:59,619
I was digging trenches
and throwing up wall frames.
376
00:16:59,619 --> 00:17:01,788
And then you look at it now,
377
00:17:01,788 --> 00:17:05,358
and I'm having fun,
I'm tossing my dough around.
378
00:17:05,358 --> 00:17:08,895
Mum says to me, like, "Aren't
you bloody sick of cooking by
now?"
379
00:17:08,895 --> 00:17:10,997
And I'm not, like, I love it.
380
00:17:10,997 --> 00:17:14,267
When we say 'everything',
we mean everything.
381
00:17:14,267 --> 00:17:15,535
30 minutes to go.
382
00:17:15,535 --> 00:17:16,769
Let's go.
383
00:17:27,680 --> 00:17:29,048
How you going?
384
00:17:29,048 --> 00:17:31,218
Oh, OK.
Yeah?
385
00:17:32,652 --> 00:17:35,955
I have finally decided
what I'm making.
386
00:17:37,324 --> 00:17:39,459
It's just about bringing it to life.
387
00:17:39,459 --> 00:17:42,695
So, my dish is a pan sauce,
388
00:17:42,695 --> 00:17:46,399
and I have a lamb loin
that's going to be pan seared.
389
00:17:46,399 --> 00:17:48,101
the labneh is a fresh element.
390
00:17:48,101 --> 00:17:50,837
I'm going to do
fresh sugar snap peas
391
00:17:50,837 --> 00:17:52,972
and some crispy bacon.
392
00:17:54,174 --> 00:17:57,076
I have my lamb bone,
garlic, parsley,
393
00:17:57,076 --> 00:18:00,180
and sugar snap peas reducing.
394
00:18:01,481 --> 00:18:03,916
And then next,
I need to sear my lamb.
395
00:18:03,916 --> 00:18:05,252
OK.
396
00:18:05,252 --> 00:18:07,654
I know time is not on my side.
397
00:18:07,654 --> 00:18:11,023
But I just have to bring it
together in a seamless way
398
00:18:11,023 --> 00:18:12,192
that's still delicious.
399
00:18:16,095 --> 00:18:17,397
THEO: Yeah, really happy.
400
00:18:17,397 --> 00:18:20,533
It's heaven for me in the kitchen,
401
00:18:20,533 --> 00:18:23,436
and I'm working with
ingredients that I love.
402
00:18:23,436 --> 00:18:26,506
I've marinated my lamb
in that labneh
403
00:18:26,506 --> 00:18:29,609
and garlic and a little bit
of that fenugreek.
404
00:18:29,609 --> 00:18:34,113
I feel like when you do
something that you love to eat,
405
00:18:34,113 --> 00:18:35,748
then it translates on the plate.
406
00:18:36,983 --> 00:18:39,752
This is a dish that I'm
definitely comfortable with,
407
00:18:39,752 --> 00:18:41,388
I've done it before,
408
00:18:41,388 --> 00:18:43,356
it's bringing back memories
of my childhood,
409
00:18:43,356 --> 00:18:45,091
so I'm in a happy place right now.
410
00:18:45,091 --> 00:18:48,795
Only 20 minutes to go!
Come on! Bring it home!
411
00:18:48,795 --> 00:18:51,864
(EXCITING MUSIC)
412
00:18:54,066 --> 00:18:56,869
I'm just onto the little pancakes.
413
00:18:56,869 --> 00:19:02,041
There's a nice soft roasted
garlic inside of them,
414
00:19:02,041 --> 00:19:03,543
so should be really, really yummy.
415
00:19:03,543 --> 00:19:07,514
I'm doing lamb koftas on a
garlic pancake with labneh,
416
00:19:07,514 --> 00:19:11,017
and pea and parsley vinaigrette.
417
00:19:11,017 --> 00:19:13,753
Time-wise, yeah,
I'm feeling pretty good.
418
00:19:13,753 --> 00:19:16,556
I've got my koftas
onto a nice hot pan,
419
00:19:16,556 --> 00:19:18,891
and then I'm going to finish
them on the hibachi.
420
00:19:18,891 --> 00:19:22,595
I've reduced my sherry.
That's gonna be my glaze.
421
00:19:22,595 --> 00:19:24,597
I want a sweet glaze
so I can glaze it
422
00:19:24,597 --> 00:19:27,234
when I'm cooking over the
hibachi, the koftas, and
spinning them.
423
00:19:27,234 --> 00:19:30,303
The danger here is just
overcooking these koftas,
424
00:19:30,303 --> 00:19:33,706
all the fat coming out, and
then you're just left with this,
425
00:19:33,706 --> 00:19:35,342
like, chalky mince.
426
00:19:36,609 --> 00:19:39,712
MELISSA: Look at those koftas.
Yeah, they're coming along nicely.
427
00:19:39,712 --> 00:19:42,449
They'll get finished on the
hibachi with a glaze.
428
00:19:44,584 --> 00:19:45,552
Hm.
429
00:19:45,552 --> 00:19:47,153
You know, I love kofta,
430
00:19:47,153 --> 00:19:49,289
you know, there are so many
great versions of it
431
00:19:49,289 --> 00:19:50,290
all around the world,
432
00:19:50,390 --> 00:19:52,592
but you know what unifies them
in their awfulness...
433
00:19:52,592 --> 00:19:54,994
(TENSE MUSIC)
434
00:19:54,994 --> 00:19:56,296
...is if they are dry.
435
00:19:56,296 --> 00:19:58,030
Yeah.
436
00:19:59,031 --> 00:20:01,000
I have a question.
437
00:20:01,000 --> 00:20:03,936
Are you confident that these
will not be dry?
438
00:20:03,936 --> 00:20:05,238
Um...
439
00:20:05,238 --> 00:20:07,274
I don't want to be
in the bottom three today.
440
00:20:07,274 --> 00:20:11,778
If I bring dry koftas
up to the judges, I'm done.
441
00:20:21,988 --> 00:20:25,392
MELISSA: Look at those koftas.
Yeah, they're coming along nicely.
442
00:20:25,392 --> 00:20:28,194
They'll get finished on the
hibachi with a glaze.
443
00:20:28,194 --> 00:20:29,629
Hm.
444
00:20:29,629 --> 00:20:31,464
With the time that you have left,
445
00:20:31,464 --> 00:20:33,833
are you confident
that these will not be dry?
446
00:20:33,833 --> 00:20:35,902
Um... yeah.
447
00:20:35,902 --> 00:20:37,704
Even the best idea,
if it's not well executed,
448
00:20:37,704 --> 00:20:39,372
can see you
in the bottom three today.
449
00:20:39,372 --> 00:20:40,440
Yeah, OK.
OK?
450
00:20:40,440 --> 00:20:42,141
Yeah.
451
00:20:42,141 --> 00:20:44,277
I feel you, Mel,
I know what you're saying,
452
00:20:44,277 --> 00:20:46,546
and I don't want dry koftas either.
453
00:20:46,546 --> 00:20:48,748
But I have a game plan.
454
00:20:48,748 --> 00:20:50,750
What I want to do here
455
00:20:50,750 --> 00:20:54,954
is basically cook them, I
would say, three-quarters of
the way through
456
00:20:54,954 --> 00:20:57,357
on the pan, and plus I'm
finishing them on the hibachi
457
00:20:57,357 --> 00:20:58,391
with that glaze
458
00:20:58,558 --> 00:21:01,461
and that's what's going to
keep it nice and moist.
459
00:21:01,461 --> 00:21:02,729
Gonna glaze them in a second
460
00:21:02,729 --> 00:21:04,163
and just finish them
over some smoke,
461
00:21:04,163 --> 00:21:07,033
and then work on the labneh.
462
00:21:09,336 --> 00:21:11,838
(CATH MURMURS) Relax and enjoy it.
463
00:21:11,838 --> 00:21:14,807
My dish is grilled lamb with a jus,
464
00:21:14,807 --> 00:21:18,077
a roasted garlic labneh
with a parsley oil.
465
00:21:18,077 --> 00:21:21,348
I've got all my elements on
the go at the moment.
466
00:21:21,348 --> 00:21:23,215
My jus is juicy.
467
00:21:23,215 --> 00:21:27,320
I've got everything from the
all-in mystery box in here today.
468
00:21:27,320 --> 00:21:30,089
I've definitely hit the brief.
469
00:21:30,089 --> 00:21:31,691
Cath.
Hi!
470
00:21:31,691 --> 00:21:34,827
There are rarely firsts
in this kitchen after a while,
471
00:21:34,827 --> 00:21:36,663
especially when we're getting
to top 7,
472
00:21:36,663 --> 00:21:38,465
but I hear that you're cooking
with the hibachi
473
00:21:38,465 --> 00:21:39,466
for the first time today.
474
00:21:39,466 --> 00:21:41,401
Oh, yes, with the hibachi!
Are you excited?
475
00:21:41,401 --> 00:21:43,436
So I'm really excited.
476
00:21:43,436 --> 00:21:45,338
Speaking of which, look at
that. There it is.
477
00:21:45,338 --> 00:21:49,442
Yeah, so I'm gonna get it on
super quick.
478
00:21:49,442 --> 00:21:53,179
Obviously, with the backstrap,
with very little fat on it,
479
00:21:53,179 --> 00:21:55,247
it won't take much time at all,
480
00:21:55,247 --> 00:21:57,884
but whatever you do, when you
start to use the hibachi,
481
00:21:57,884 --> 00:21:59,719
do not take your eyes off it.
482
00:21:59,719 --> 00:22:00,820
(TENSE MUSIC)
483
00:22:00,820 --> 00:22:02,288
OK, yeah, OK.
484
00:22:02,288 --> 00:22:03,590
OK?
Yep, OK.
485
00:22:03,590 --> 00:22:04,957
Good luck. Thanks.
486
00:22:04,957 --> 00:22:06,526
Oh. Oh, OK.
487
00:22:06,526 --> 00:22:10,363
So I have to have
everything else organised
488
00:22:10,363 --> 00:22:11,931
before I've got my lamb on.
489
00:22:11,931 --> 00:22:14,367
OK. Right.
490
00:22:14,367 --> 00:22:16,636
I'm... um, I'm really nervous.
491
00:22:17,637 --> 00:22:19,406
(WHISPERS) Just relax. Just relax.
492
00:22:19,406 --> 00:22:22,809
Everything's on the line today.
Make sure everything is on the plate.
493
00:22:22,809 --> 00:22:24,276
15 minutes to go!
494
00:22:24,276 --> 00:22:26,278
Go! Get it together!
Come on, guys!
495
00:22:26,278 --> 00:22:28,080
(CATH MURMURS) These on there.
496
00:22:29,782 --> 00:22:31,283
CATH: They're alright.
497
00:22:32,785 --> 00:22:35,121
Get three each?
RHIANNON: Three each?
498
00:22:35,121 --> 00:22:36,623
MELISSA: If they're good,
give us more.
499
00:22:36,623 --> 00:22:39,158
They're gonna be good.
(ANDY LAUGHS)
500
00:22:39,158 --> 00:22:41,193
My empanadas are going really good.
501
00:22:41,193 --> 00:22:43,563
It's taken three minutes
to get to that.
502
00:22:43,563 --> 00:22:46,165
So, yeah, I'll just keep moving
with them.
503
00:22:46,165 --> 00:22:47,233
BOTH: Malissa.
504
00:22:47,233 --> 00:22:49,001
Whoa! We had a fenugreek explosion.
505
00:22:49,001 --> 00:22:50,803
You want us to clean it up for
you?
506
00:22:50,803 --> 00:22:52,371
Oh, I would love that!
507
00:22:52,371 --> 00:22:54,807
While we're doing your dirty
work, let's go through the dish.
508
00:22:54,807 --> 00:22:58,010
Got my salad going, marinated
the lamb in the fenugreek
509
00:22:58,010 --> 00:22:59,278
and the parsley and the garlic.
510
00:22:59,278 --> 00:23:02,682
It's gonna be sweet, salty,
acidic, umami, all the things.
511
00:23:04,651 --> 00:23:06,619
Let some butter ooze out of that.
512
00:23:06,619 --> 00:23:09,388
The flatbread,
I'm rolling it really thin,
513
00:23:09,388 --> 00:23:12,391
just gonna give it that
beautiful flaky texture.
514
00:23:12,391 --> 00:23:16,429
My lamb rosetta,
it's in the oven roasting away.
515
00:23:16,429 --> 00:23:18,498
Now I'm just making my parsley...
516
00:23:18,498 --> 00:23:20,232
...my parsley oil.
517
00:23:20,232 --> 00:23:23,703
Today I want the judges
to be able to see
518
00:23:23,703 --> 00:23:26,839
that, you know, I've
incorporated all of these ingredients
519
00:23:26,839 --> 00:23:29,275
from the everything mystery box...
520
00:23:29,275 --> 00:23:30,342
It tastes pretty bloody good.
521
00:23:30,342 --> 00:23:32,579
...as well as being able
to put together
522
00:23:32,579 --> 00:23:33,746
a beautiful piece of food.
523
00:23:33,746 --> 00:23:35,982
Just over 10 minutes to go
524
00:23:35,982 --> 00:23:38,217
and it's coming along nicely.
525
00:23:38,217 --> 00:23:40,386
I've just really got to motor.
526
00:23:42,722 --> 00:23:44,624
I have my lamb marinating.
527
00:23:44,624 --> 00:23:46,959
I'm just working on
my roti bread now.
528
00:23:46,959 --> 00:23:49,295
And then, yeah, it's all gonna
come together pretty... pretty quickly.
529
00:23:49,295 --> 00:23:52,098
I want my flatbread to be
just a little vessel
530
00:23:52,098 --> 00:23:53,265
for this lamb and sauce.
531
00:23:53,265 --> 00:23:55,835
That's all I want.
I want the lamb to be the star.
532
00:23:55,835 --> 00:23:58,771
So, the lamb's been marinating
for nearly an hour now,
533
00:23:58,771 --> 00:24:01,273
with that garlic,
a little bit of that fenugreek,
534
00:24:01,273 --> 00:24:05,077
and then that beautiful labneh
around the outside.
535
00:24:05,077 --> 00:24:08,214
It's gonna get that nice char
from the open fire,
536
00:24:08,214 --> 00:24:11,017
kind of like a yakitori
Japanese bar.
537
00:24:13,352 --> 00:24:14,887
Mmm!
538
00:24:14,887 --> 00:24:16,155
OK.
539
00:24:16,155 --> 00:24:18,658
I feel like this dish
540
00:24:18,658 --> 00:24:20,860
is starting to come together.
541
00:24:22,529 --> 00:24:24,497
My lamb is done
542
00:24:24,497 --> 00:24:27,399
and my sugar snap peas are ready.
543
00:24:27,399 --> 00:24:29,569
That last thing that I'm going
to do
544
00:24:29,569 --> 00:24:32,805
is spice up my jus
with the fenugreek powder.
545
00:24:35,074 --> 00:24:38,277
I put a little bit of
fenugreek, I stir it together,
546
00:24:38,277 --> 00:24:39,478
I taste it...
547
00:24:46,052 --> 00:24:48,220
Ohhh, that is bitter.
548
00:24:49,421 --> 00:24:53,092
Oh, my gosh,
that fenugreek is strong.
549
00:24:54,927 --> 00:24:57,597
That's all I can taste in my mouth.
550
00:24:59,999 --> 00:25:01,100
Talk to me, Rue.
551
00:25:01,100 --> 00:25:04,503
So, I wanted to do a sauce...
Yep, right.
552
00:25:04,503 --> 00:25:08,474
But I've tasted it, and I just
think it's a little bit bitter.
553
00:25:08,474 --> 00:25:11,410
OK, so if this is bitter,
how do you correct it?
554
00:25:11,410 --> 00:25:12,712
Sweetness.
555
00:25:12,712 --> 00:25:14,814
Yep, so I'd be correcting that. OK.
556
00:25:14,814 --> 00:25:17,984
Using your palate,
using your balance,
557
00:25:17,984 --> 00:25:20,319
and then think about
the rest of the dish,
558
00:25:20,319 --> 00:25:23,489
how it can counteract
the bitterness in the sauce...
559
00:25:23,489 --> 00:25:25,191
OK. OK.
...and bring it together.
560
00:25:25,191 --> 00:25:28,327
Come on, you can do this.
Thanks. Thank you, Andy.
561
00:25:28,327 --> 00:25:31,463
Because today is an everything box,
562
00:25:31,463 --> 00:25:34,734
I cannot leave that sauce off.
563
00:25:34,734 --> 00:25:39,672
I've incorporated probably
three-quarters of the ingredients
564
00:25:39,672 --> 00:25:40,907
into that sauce.
565
00:25:42,909 --> 00:25:45,878
I could be in real trouble today.
566
00:25:45,878 --> 00:25:46,946
I really could.
567
00:25:48,080 --> 00:25:50,382
Let's just try with this on,
eh?
568
00:25:51,483 --> 00:25:53,352
First time using the hibachi.
569
00:25:53,352 --> 00:25:56,155
Mel says to me, "When you use it,
570
00:25:56,155 --> 00:25:58,791
"do not do anything else."
571
00:25:58,791 --> 00:26:01,227
So I've made sure
572
00:26:01,227 --> 00:26:05,331
I've finished my parsley oil,
sugar snap peas and my jus.
573
00:26:06,465 --> 00:26:07,734
Now I go to the hibachi,
574
00:26:07,734 --> 00:26:10,169
and I literally stand there...
575
00:26:10,169 --> 00:26:12,571
First time. Whoo-hoo!
576
00:26:12,571 --> 00:26:15,942
I am so nervous about the
hibachi. (CHUCKLES)
577
00:26:15,942 --> 00:26:18,410
How's that? Oh, man.
578
00:26:18,410 --> 00:26:20,980
Oh! Oh! (CHUCKLES)
579
00:26:20,980 --> 00:26:23,249
It's like she's at, like,
the Sunday barbecue.
580
00:26:23,249 --> 00:26:24,951
You've just got to keep pushing it.
581
00:26:26,385 --> 00:26:28,855
Cath, you don't need to
keep prodding it.
582
00:26:28,855 --> 00:26:31,891
Oh. Oh! Oh, my God.
583
00:26:31,891 --> 00:26:33,592
Oh, man, man. OK.
584
00:26:33,592 --> 00:26:35,061
Ooh, ooh, ooh.
585
00:26:35,061 --> 00:26:37,263
Oh, no!
586
00:26:37,263 --> 00:26:40,900
I've strained my sauce
and the flame is on.
587
00:26:40,900 --> 00:26:42,601
Shit, shit.
588
00:26:42,601 --> 00:26:44,771
So it's reduced even more.
589
00:26:44,771 --> 00:26:48,574
This sauce has actually turned
into... a gel.
590
00:26:49,709 --> 00:26:51,644
Oh, shit. Ooh!
591
00:27:02,288 --> 00:27:04,090
CATH: Oh! Oh, my God.
592
00:27:04,090 --> 00:27:06,292
Come on, Cath, just chillax.
593
00:27:06,292 --> 00:27:07,293
OK.
594
00:27:07,293 --> 00:27:08,928
Oh, no!
595
00:27:08,928 --> 00:27:12,531
I've strained my sauce
and the flame is on.
596
00:27:12,531 --> 00:27:14,901
So it's reduced even more.
597
00:27:14,901 --> 00:27:16,736
Shit, shit.
598
00:27:16,736 --> 00:27:20,840
This sauce has actually
turned into... a gel.
599
00:27:21,974 --> 00:27:24,210
Oh, my goodness.
600
00:27:24,210 --> 00:27:28,180
I cannot leave it off the plate
because it's got the fenugreek,
601
00:27:28,180 --> 00:27:30,116
it's got the sherry.
602
00:27:30,116 --> 00:27:31,784
So if I leave it off the plate,
603
00:27:31,784 --> 00:27:33,720
I haven't used everything
in the mystery box.
604
00:27:33,720 --> 00:27:35,321
I have to put it on the plate
605
00:27:35,321 --> 00:27:37,556
and I have to suffer
the consequences.
606
00:27:37,556 --> 00:27:41,493
Being in the bottom three
is looking more realistic
607
00:27:41,493 --> 00:27:43,629
than what it ever has before
in the competition.
608
00:27:46,733 --> 00:27:47,934
I feel really good.
609
00:27:47,934 --> 00:27:49,601
This is my happy place.
610
00:27:49,601 --> 00:27:53,139
It's smelling good, the smoke
is coming through the meat,
611
00:27:53,139 --> 00:27:55,942
the glaze is, like,
going all caramel-y.
612
00:27:55,942 --> 00:27:58,144
There's definitely potential
613
00:27:58,144 --> 00:28:01,447
that my twice-cooked method
has, you know, overcooked them,
614
00:28:01,447 --> 00:28:06,585
but, you know, too late now,
just got to hope for the best.
615
00:28:06,585 --> 00:28:08,187
Five minutes to go! Come on.
Come on!
616
00:28:08,187 --> 00:28:09,588
MELISSA: Come on.
617
00:28:09,588 --> 00:28:12,424
(DRAMATIC MUSIC)
618
00:28:19,398 --> 00:28:22,468
I feel like I've absolutely
smashed the brief today.
619
00:28:22,468 --> 00:28:24,370
I've really thought about
this mystery box,
620
00:28:24,370 --> 00:28:25,872
and I've showcased
all the ingredients
621
00:28:25,872 --> 00:28:28,007
to the best of its ability.
622
00:28:28,007 --> 00:28:30,309
The final element
is the green sauce.
623
00:28:30,309 --> 00:28:34,113
I have my parsley, garlic,
I've used my sherry that I've
cooked down
624
00:28:34,113 --> 00:28:36,315
to add some sweetness
to this parsley sauce.
625
00:28:36,315 --> 00:28:39,351
It's just such a good
accompaniment for the lamb skewer,
626
00:28:39,351 --> 00:28:40,887
just give it some freshness.
627
00:28:41,921 --> 00:28:42,955
Really good.
628
00:28:44,523 --> 00:28:47,927
I have tried so hard
to balance this sauce.
629
00:28:47,927 --> 00:28:50,729
I have added sugar and water.
630
00:28:50,729 --> 00:28:53,499
I'm just hoping it's good
enough to save me.
631
00:28:54,566 --> 00:28:57,369
At this stage of the competition,
632
00:28:57,369 --> 00:28:59,171
everyone's such a great cook
633
00:28:59,171 --> 00:29:03,976
and one small mistake can
actually send you straight to elimination.
634
00:29:03,976 --> 00:29:07,780
Three minutes to go!
Bring it on!
635
00:29:09,648 --> 00:29:11,483
(DRAMATIC MUSIC)
636
00:29:18,424 --> 00:29:20,860
I've really enjoyed this cook today,
637
00:29:20,860 --> 00:29:23,695
and it's all coming down to
these final moments.
638
00:29:23,695 --> 00:29:26,598
For my labneh,
I'm gonna be whipping it up
639
00:29:26,598 --> 00:29:28,467
with a bit of that bacon fat,
640
00:29:28,467 --> 00:29:30,302
gonna be topping it
with crispy bacon
641
00:29:30,302 --> 00:29:31,570
and parsley oil.
642
00:29:31,570 --> 00:29:33,973
And now all I need to worry about
643
00:29:33,973 --> 00:29:36,708
is my lamb rosetta.
644
00:29:36,708 --> 00:29:38,177
Are you on the slice?
Pardon?
645
00:29:38,177 --> 00:29:40,512
Are you on the slice? No, no.
No, you do you.
646
00:29:40,512 --> 00:29:42,114
It was a question,
it wasn't a statement.
647
00:29:42,114 --> 00:29:43,282
Thank you.
648
00:29:43,282 --> 00:29:45,651
I don't know why I'm saying
thank you.
649
00:29:45,651 --> 00:29:47,219
Biggest worries for me here
650
00:29:47,219 --> 00:29:50,957
are slicing my lamb roll
and it all falling apart,
651
00:29:50,957 --> 00:29:52,658
and it being well overcooked
652
00:29:52,658 --> 00:29:55,627
and not a nice medium-rare
that I was going for.
653
00:30:01,433 --> 00:30:03,135
Look at that. That's amazing.
654
00:30:03,135 --> 00:30:07,907
And it's beautiful and pink
and juicy, just the way I
wanted it.
655
00:30:07,907 --> 00:30:09,441
Looks nice. Pink.
656
00:30:09,441 --> 00:30:13,412
The last couple of weeks,
I've picked up my mojo,
657
00:30:13,412 --> 00:30:15,147
I'm really enjoying my cooking.
658
00:30:15,147 --> 00:30:19,151
It's just been a really
intense training camp for me
659
00:30:19,151 --> 00:30:21,553
where I'm refining my skills.
660
00:30:21,553 --> 00:30:23,422
I'm learning so much,
661
00:30:23,422 --> 00:30:25,858
and I think it shows with
every dish
662
00:30:25,858 --> 00:30:28,294
that I plate up to the judges.
663
00:30:28,294 --> 00:30:29,361
10!
664
00:30:29,361 --> 00:30:32,431
JUDGES: 9, 8, 7,
665
00:30:32,431 --> 00:30:35,067
6, 5, 4,
666
00:30:35,067 --> 00:30:37,536
3, 2, 1...
667
00:30:37,536 --> 00:30:39,838
That's it!
Yes! Well done.
668
00:30:39,838 --> 00:30:41,140
(JUDGES CLAP)
669
00:30:41,140 --> 00:30:43,509
Ooh!
Well done.
670
00:30:43,509 --> 00:30:44,710
Oh!
671
00:30:46,845 --> 00:30:49,515
I think I've come in this cook
a little bit frazzled.
672
00:30:50,950 --> 00:30:52,551
Oh, sweetie! Oh, darling.
673
00:30:52,551 --> 00:30:54,420
Come on. Hey? Come on.
674
00:30:54,420 --> 00:30:56,588
If you take deep breaths.
675
00:30:56,588 --> 00:31:01,427
I think I just put myself in,
like, a little head boo-boo,
676
00:31:01,427 --> 00:31:03,462
and I just could not get out.
677
00:31:03,462 --> 00:31:04,496
Yeah.
678
00:31:04,496 --> 00:31:05,497
(LAUGHS SADLY)
679
00:31:05,497 --> 00:31:08,367
I'm so close to the end,
680
00:31:08,367 --> 00:31:11,370
and, you know, initially
when I came here,
681
00:31:11,370 --> 00:31:14,440
I was like, "Oh, my gosh,
I'm just so lucky to be here."
682
00:31:14,440 --> 00:31:18,044
And then I got to, like,
top 12, top 10, top 7,
683
00:31:18,044 --> 00:31:21,813
and I'm like, "Wow, I never
saw that coming for me."
684
00:31:21,813 --> 00:31:24,683
And the more like, you know,
you kick those little goals,
685
00:31:24,683 --> 00:31:26,418
the more you want more.
686
00:31:26,418 --> 00:31:29,455
And I really want to be here.
687
00:31:30,722 --> 00:31:32,959
I know I could have done better
with that plate.
688
00:31:32,959 --> 00:31:37,163
Like, I actually don't know
if it's enough today.
689
00:31:40,132 --> 00:31:43,135
The first dish we'd like to
taste belongs to...
690
00:31:43,135 --> 00:31:44,303
MELISSA: Theo!
691
00:31:44,303 --> 00:31:45,571
Whoo!
692
00:31:51,978 --> 00:31:53,645
Hey, hey.
Hey, hey.
693
00:31:53,645 --> 00:31:55,081
Theo, what's the dish, please?
694
00:31:55,081 --> 00:31:58,050
It is lamb skewer
with a green sauce.
695
00:32:07,793 --> 00:32:10,596
(REFLECTIVE MUSIC)
696
00:32:19,271 --> 00:32:21,340
JOCK: Theo...
697
00:32:26,712 --> 00:32:28,447
CATH: Alright, awesome.
698
00:32:30,282 --> 00:32:32,318
Whoo-hoo!
First up, presentation.
699
00:32:32,318 --> 00:32:34,653
Very bold, bringing it up
still on the skewer.
700
00:32:34,653 --> 00:32:38,090
I just thought it was fantastic
in terms of presentation.
701
00:32:38,090 --> 00:32:41,827
The cooking, fantastic,
on the hibachi.
702
00:32:41,827 --> 00:32:43,829
You know, you came up with
a great idea,
703
00:32:43,829 --> 00:32:45,531
but your execution was fantastic.
704
00:32:45,531 --> 00:32:48,534
The marination of the lamb
with the yoghurt,
705
00:32:48,534 --> 00:32:50,336
just so good, you know?
706
00:32:50,336 --> 00:32:52,671
And then your green sauce,
as you called it,
707
00:32:52,671 --> 00:32:54,606
I can taste everything
that's in the box here.
708
00:32:55,641 --> 00:32:57,309
It was a very clever way
709
00:32:57,309 --> 00:32:59,945
to use every single ingredient
in that box
710
00:32:59,945 --> 00:33:02,081
in a style that suited you.
711
00:33:02,081 --> 00:33:04,583
Well done.
Thank you.
712
00:33:04,583 --> 00:33:06,552
There's this thing that happens
with the lamb
713
00:33:06,552 --> 00:33:08,654
when you tend to it beautifully
714
00:33:08,654 --> 00:33:11,223
and you understand how to coax
the best out of it,
715
00:33:11,223 --> 00:33:14,893
and it becomes this toothsome,
juicy, smoky,
716
00:33:14,893 --> 00:33:17,396
intoxicating bite of food,
717
00:33:17,396 --> 00:33:20,266
and that is exactly what
you've achieved here.
718
00:33:20,266 --> 00:33:21,467
It's magical.
719
00:33:21,467 --> 00:33:23,669
You're magical.
Thank you. (CHUCKLES)
720
00:33:23,669 --> 00:33:26,905
Theo, restaurant-worthy,
721
00:33:26,905 --> 00:33:29,308
you know, top-7-worthy,
722
00:33:29,308 --> 00:33:30,609
you know, finale-worthy.
723
00:33:30,609 --> 00:33:32,911
It's a perfect plate of food.
724
00:33:33,912 --> 00:33:36,815
So well done, man, like,
honestly, well done.
725
00:33:36,815 --> 00:33:38,584
Thank you very much. Thanks.
Yeah!
726
00:33:38,584 --> 00:33:40,386
Whoo!
727
00:33:48,494 --> 00:33:49,861
(SIGHS HAPPILY)
728
00:33:49,861 --> 00:33:51,097
Next up, Cath.
729
00:33:51,097 --> 00:33:52,431
Whoo!
Go, Cath.
730
00:33:52,431 --> 00:33:53,632
CONTESTANTS: Go, Cath.
731
00:33:53,632 --> 00:33:56,902
So disappointed with the jus,
732
00:33:56,902 --> 00:33:59,738
but I'm hoping all the flavours
in my dish
733
00:33:59,738 --> 00:34:01,507
keep me out of that bottom
three today.
734
00:34:02,808 --> 00:34:04,076
Cath, what did you make us?
735
00:34:04,076 --> 00:34:06,978
So, lamb with a sherry jus
736
00:34:06,978 --> 00:34:09,081
and sugar snap peas.
737
00:34:10,949 --> 00:34:13,752
(SUSPENSEFUL MUSIC)
738
00:34:14,820 --> 00:34:18,357
Cath, the final dish,
is it what you imagined?
739
00:34:18,357 --> 00:34:20,892
Uh...
740
00:34:28,167 --> 00:34:29,368
NARRATOR: Get inspired
741
00:34:29,368 --> 00:34:30,902
by our fabulous home cooks.
742
00:34:30,902 --> 00:34:34,906
Stream full episodes
of MasterChef Australia now
743
00:34:34,906 --> 00:34:36,142
on 10 play.
744
00:34:39,878 --> 00:34:41,247
Cath, what did you make us?
745
00:34:41,247 --> 00:34:43,982
So, lamb with a sherry jus
746
00:34:43,982 --> 00:34:46,318
and sugar snap peas.
747
00:34:47,419 --> 00:34:49,054
The final dish,
is it what you imagined?
748
00:34:50,222 --> 00:34:52,424
Uh...
749
00:34:52,424 --> 00:34:53,859
No, not exactly.
750
00:34:53,859 --> 00:34:56,695
I put so much love
and I was nurturing my jus,
751
00:34:56,695 --> 00:34:58,864
and then I had balanced it,
752
00:34:58,864 --> 00:35:02,668
and then I had it on the
stovetop and it was actually
still on.
753
00:35:02,668 --> 00:35:05,437
It's actually reduced more,
so I'm a bit disappointed.
754
00:35:07,005 --> 00:35:08,474
Alright, let's have a taste.
755
00:35:21,553 --> 00:35:22,554
ANDY: Cath...
756
00:35:24,323 --> 00:35:26,158
...the lamb, it's nice,
757
00:35:26,158 --> 00:35:27,959
the sugar snaps, yeah,
758
00:35:27,959 --> 00:35:30,629
they're nice and sweet and
textural and delicious,
759
00:35:30,629 --> 00:35:32,564
but the sauce,
760
00:35:32,564 --> 00:35:34,833
it's not your best work.
761
00:35:34,833 --> 00:35:36,602
No.
And...
762
00:35:36,602 --> 00:35:40,972
Honestly, a dish like this
lives and dies by the sauce.
763
00:35:40,972 --> 00:35:42,073
Yeah, yeah.
764
00:35:42,073 --> 00:35:43,108
Unfortunately,
it's fallen really short,
765
00:35:43,275 --> 00:35:45,311
and it could end you up
in trouble because of that.
766
00:35:45,311 --> 00:35:46,378
Sure.
767
00:35:47,646 --> 00:35:50,982
You're such a good cook, Cath,
and you understand good flavours.
768
00:35:50,982 --> 00:35:54,720
Fresh sugar snap salad,
some raw, some blanched,
769
00:35:54,720 --> 00:35:56,888
plenty of seasoning, really good.
770
00:35:56,888 --> 00:35:59,991
And I think you managed to pull
off the hibachi really well.
771
00:35:59,991 --> 00:36:02,361
You cooked it fantastically.
772
00:36:02,361 --> 00:36:05,331
But I think a big part of it
is the jus.
773
00:36:05,331 --> 00:36:06,898
Definitely not your best today.
774
00:36:06,898 --> 00:36:08,534
(CLEARS THROAT) Which you know.
775
00:36:08,534 --> 00:36:10,536
Yeah, OK. Thanks, guys.
JUDGES: Thanks, Cath.
776
00:36:10,536 --> 00:36:12,137
All good. Thanks.
777
00:36:12,137 --> 00:36:14,273
Oh! That's alright.
778
00:36:15,341 --> 00:36:16,342
RUE: Sweetie.
779
00:36:18,844 --> 00:36:20,579
Declan.
780
00:36:20,579 --> 00:36:21,980
Let's go, mate.
781
00:36:30,021 --> 00:36:32,491
Everything mystery box,
what have you got for us?
782
00:36:32,491 --> 00:36:37,296
I've got a lamb rosetta
with some flaky bread
783
00:36:37,296 --> 00:36:42,234
and a pork fat bacon parsley labneh.
784
00:36:42,234 --> 00:36:43,502
Nice.
785
00:36:43,502 --> 00:36:45,103
How do you think you went?
786
00:36:45,103 --> 00:36:49,675
Look, I've... I've never done
lamb like that before,
787
00:36:49,675 --> 00:36:52,077
but I sort of had an idea,
788
00:36:52,077 --> 00:36:54,513
and, yeah, just wanted to
789
00:36:54,513 --> 00:36:57,048
plate you guys up
a nice plate of food today.
790
00:37:07,759 --> 00:37:09,127
Declan...
791
00:37:11,297 --> 00:37:13,799
Flavours, absolutely fantastic.
792
00:37:13,799 --> 00:37:15,701
The cook on the lamb, fantastic.
793
00:37:15,701 --> 00:37:17,769
The construction in the way
you boned it out,
794
00:37:17,769 --> 00:37:19,004
stuffed it and rolled it.
795
00:37:19,004 --> 00:37:21,407
The stuffing itself also brilliant.
796
00:37:21,407 --> 00:37:22,974
Pastry, brilliant.
797
00:37:22,974 --> 00:37:25,711
It's delicious, it's flaky,
it's gorgeous.
798
00:37:27,379 --> 00:37:29,548
Today you worked like a chef.
799
00:37:29,548 --> 00:37:30,549
Your head in the game,
800
00:37:30,782 --> 00:37:33,051
you knew exactly what you were
gonna do and you executed it.
801
00:37:33,051 --> 00:37:35,220
Well done.
Thank you.
802
00:37:35,220 --> 00:37:37,323
The lamb itself was beautiful.
803
00:37:37,323 --> 00:37:40,559
You knew exactly what you were
doing down to how much care
you took
804
00:37:40,559 --> 00:37:42,027
to cook the lamb and rest it
805
00:37:42,027 --> 00:37:44,730
so that it was perfectly tender
and beautiful.
806
00:37:44,730 --> 00:37:46,532
Declan, I'm gonna give you
mad props, mate.
807
00:37:46,532 --> 00:37:49,468
That is not easy, the lamb
rosetta, to get right,
808
00:37:49,468 --> 00:37:50,769
as an amateur cook,
809
00:37:50,769 --> 00:37:53,539
and you've done that really,
really well.
810
00:37:53,539 --> 00:37:54,540
Thank you.
811
00:37:54,940 --> 00:37:57,042
So it's like all of the
practice and all of the learning
812
00:37:57,042 --> 00:37:58,777
that you... that you've been doing
813
00:37:58,777 --> 00:38:00,579
over the last X amount of time
814
00:38:00,579 --> 00:38:05,851
has just led to this kind of
perfection in technique.
815
00:38:05,851 --> 00:38:07,653
Take confidence, mate.
It's a good plate of food.
816
00:38:07,653 --> 00:38:09,087
Well done, mate.
Thank you.
817
00:38:09,087 --> 00:38:10,121
Whoo!
818
00:38:13,459 --> 00:38:15,561
Thanks, Brenty.
819
00:38:15,561 --> 00:38:17,796
Next up, Rhiannon.
820
00:38:17,796 --> 00:38:19,130
(APPLAUSE)
821
00:38:19,130 --> 00:38:22,534
RHIANNON: I've made lamb
empanadas with a bacon relish.
822
00:38:22,534 --> 00:38:25,236
The empanada pastry is epic.
823
00:38:25,236 --> 00:38:29,508
Just have a look at how
beautiful the pastry is.
824
00:38:29,508 --> 00:38:30,676
Fantastic work.
825
00:38:30,676 --> 00:38:32,043
That's gold.
826
00:38:32,043 --> 00:38:33,712
Next up, Malissa.
827
00:38:33,712 --> 00:38:39,050
MALISSA: I've made a lamb
spring salad with a labneh puree.
828
00:38:39,050 --> 00:38:42,187
ANDY: Perfectly cooked lamb
that was beautifully seasoned.
829
00:38:42,187 --> 00:38:45,591
The fresh sugar snaps, like,
it's all going on.
830
00:38:45,591 --> 00:38:48,827
It's just so much whipped labneh,
831
00:38:48,827 --> 00:38:53,665
and it just throws all the
hard work just in the bin.
832
00:38:53,665 --> 00:38:56,334
Because it is so thick and rich
and sour,
833
00:38:56,334 --> 00:38:59,104
it's too much of that for the
amount of lamb that's on the plate,
834
00:38:59,104 --> 00:39:01,172
and you lose the sweetness
of the peas
835
00:39:01,172 --> 00:39:03,174
and even the saltiness in the bacon.
836
00:39:03,174 --> 00:39:04,710
Damn!
Good luck.
837
00:39:04,710 --> 00:39:06,512
Thanks, Malissa.
838
00:39:10,248 --> 00:39:12,951
The next dish we'd like to
taste belongs to Rue.
839
00:39:14,786 --> 00:39:17,389
RUE: I am taking my dish
to the judges,
840
00:39:17,389 --> 00:39:20,826
and it's a mixture of emotions.
841
00:39:20,826 --> 00:39:23,094
I'm disappointed.
842
00:39:23,094 --> 00:39:25,263
Feeling like I haven't done enough.
843
00:39:25,263 --> 00:39:27,032
Whew.
844
00:39:27,032 --> 00:39:28,467
Rue, what did you make us
today?
845
00:39:28,467 --> 00:39:31,870
So, I made a pan-seared lamb loin
846
00:39:31,870 --> 00:39:34,440
with labneh, sugar snap peas
847
00:39:34,440 --> 00:39:37,342
and a fenugreek pan sauce.
848
00:39:37,342 --> 00:39:40,412
Now, Rue, I'm sensing
a little bit of self-doubt.
849
00:39:40,412 --> 00:39:44,182
Little bit of self-doubt.
Yeah, well, this little.
850
00:39:44,182 --> 00:39:45,717
Talk to me.
851
00:39:45,717 --> 00:39:47,853
When I started cooking,
I was just, like,
852
00:39:47,853 --> 00:39:51,490
really second-guessing
everything I was going,
853
00:39:51,490 --> 00:39:54,025
and when I tasted it all together,
854
00:39:54,025 --> 00:39:56,361
eventually, I was like, "The
flavours are sort of there,"
855
00:39:56,361 --> 00:39:57,996
but I could have done better.
856
00:39:57,996 --> 00:39:59,097
Rue.
857
00:39:59,397 --> 00:40:03,101
We love having you here. Don't
shoot yourself in your foot,
OK?
858
00:40:03,101 --> 00:40:04,135
Yeah.
859
00:40:10,476 --> 00:40:11,743
(EXHALES)
860
00:40:19,284 --> 00:40:20,586
Rue...
861
00:40:20,586 --> 00:40:25,457
The sauce is unbalanced,
it's very bitter.
862
00:40:25,457 --> 00:40:27,192
And, of course, we need bitterness,
863
00:40:27,192 --> 00:40:29,561
but not quite as much as that.
864
00:40:29,561 --> 00:40:30,896
Definitely not your best today.
865
00:40:30,896 --> 00:40:32,230
Absolutely.
866
00:40:32,230 --> 00:40:34,065
Yeah, Rue, I've got to agree,
867
00:40:34,065 --> 00:40:38,169
like, I think if you had
just belief in the dish,
868
00:40:38,169 --> 00:40:39,304
it would have been better.
869
00:40:39,304 --> 00:40:42,173
Yeah. Um, sure the lamb is
cooked nicely.
870
00:40:42,173 --> 00:40:43,875
The sugar snaps are great.
871
00:40:43,875 --> 00:40:46,077
I just want something
more interesting,
872
00:40:46,077 --> 00:40:47,546
and it could have been that sauce
873
00:40:47,546 --> 00:40:51,717
if you just knew how to get it
to where it needed to be
874
00:40:51,717 --> 00:40:52,851
to complement the dish.
875
00:40:52,851 --> 00:40:57,222
And it's not because of your
skill. It's all up here.
876
00:40:57,222 --> 00:40:58,289
Absolutely.
877
00:40:58,423 --> 00:41:02,227
Rue, you are a brilliant person
with a beautiful heart
878
00:41:02,227 --> 00:41:04,129
who creates wonderful things
on the plate
879
00:41:04,129 --> 00:41:06,164
when she believes in herself.
880
00:41:06,164 --> 00:41:08,534
This is the space
that you thrive in.
881
00:41:08,534 --> 00:41:10,201
This one.
Yeah. Yeah.
882
00:41:10,201 --> 00:41:14,139
Bring us back to what makes you
happy on this plate.
883
00:41:14,139 --> 00:41:16,274
Yeah, thank you, guys.
JUDGES: Thanks, Rue.
884
00:41:24,315 --> 00:41:26,251
Next up, Brent.
885
00:41:29,087 --> 00:41:30,722
BRENT: I'm definitely feeling
the nerves.
886
00:41:31,857 --> 00:41:34,225
I'm just looking at the koftas
and I'm just telling them,
887
00:41:34,225 --> 00:41:35,761
"Don't be dry." (LAUGHS)
888
00:41:35,761 --> 00:41:38,463
Just be perfectly cooked.
889
00:41:38,463 --> 00:41:41,099
And, yeah, if that's the case,
890
00:41:41,099 --> 00:41:42,968
then we'll be...
we'll be cheering, I reckon.
891
00:41:54,179 --> 00:41:56,381
Brent, I am dying to know
what this is.
892
00:41:56,381 --> 00:41:59,517
So you've got lamb koftas,
893
00:41:59,517 --> 00:42:04,522
labneh, and then you've got
a reduced sherry glaze,
894
00:42:04,522 --> 00:42:07,125
and some little garlic pancakes.
895
00:42:08,594 --> 00:42:09,695
You happy with the idea?
896
00:42:09,695 --> 00:42:11,162
Yeah, happy with the idea.
897
00:42:11,162 --> 00:42:13,565
The ingredients,
they all sort of just, like...
898
00:42:13,565 --> 00:42:14,566
Spoke to you.
899
00:42:14,733 --> 00:42:17,068
Yeah, they spoke to me, and...
What were they saying?
900
00:42:17,068 --> 00:42:20,205
They were saying, like,
"Put me with a stick of lamb."
901
00:42:20,205 --> 00:42:21,840
OK. (LAUGHS)
(LAUGHS)
902
00:42:21,840 --> 00:42:23,174
Yeah.
903
00:42:23,174 --> 00:42:25,510
I actually think
it's a really fun mystery box.
904
00:42:25,510 --> 00:42:28,747
It's almost like you open the
fridge and you've got a few
things left.
905
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.
906
00:42:32,183 --> 00:42:35,987
Well, it looks pretty happy. I
hope it looks up to the vision.
907
00:42:35,987 --> 00:42:37,689
(SUSPENSEFUL MUSIC)
908
00:42:52,470 --> 00:42:54,673
Yes, please.
Thought you might.
909
00:43:04,182 --> 00:43:06,952
Um, perfect.
910
00:43:06,952 --> 00:43:08,586
I mean, really perfect.
911
00:43:10,455 --> 00:43:12,858
Coming to your bench
and seeing your mince, I...
912
00:43:12,858 --> 00:43:15,360
I've made enough farces in my
life to look at it
913
00:43:15,360 --> 00:43:17,095
and go, "There is enough fat
in that."
914
00:43:17,095 --> 00:43:19,665
We were excited
from the second I've seen it.
915
00:43:19,665 --> 00:43:23,001
But then when you started
putting that lacquer on it,
916
00:43:23,001 --> 00:43:25,771
on the hibachi, and I've seen
you just brushing it on,
917
00:43:25,771 --> 00:43:28,674
I'm like, "Oh, get after it.
Just get after it."
918
00:43:28,674 --> 00:43:29,675
Look at it.
919
00:43:29,775 --> 00:43:34,279
It just makes something
that is good even better.
920
00:43:34,279 --> 00:43:35,580
And that's what you did.
921
00:43:35,580 --> 00:43:38,283
And then the labneh,
just enough garlic in there.
922
00:43:38,283 --> 00:43:40,852
Like, Farmer Nick
would be loving this.
923
00:43:40,852 --> 00:43:43,655
Like, he would be smashing
a couple of these, no doubt,
924
00:43:43,655 --> 00:43:47,826
and feeling very proud that
he'd picked the variety of garlic
925
00:43:47,826 --> 00:43:49,627
and this is what
it was being used for,
926
00:43:49,627 --> 00:43:52,230
because it's pleasing
to so many people, mate.
927
00:43:52,230 --> 00:43:56,668
Cook after cook, you're showing
us how good you are at flavour.
928
00:43:56,668 --> 00:43:58,737
It's impressive stuff, mate.
929
00:43:58,737 --> 00:43:59,738
Well done.
930
00:43:59,738 --> 00:44:03,341
Brent, the kofta,
it's beautifully done.
931
00:44:03,341 --> 00:44:07,012
It has a really wonderfully
tender texture to it.
932
00:44:07,012 --> 00:44:09,147
This is wonderfully
considerate food.
933
00:44:09,147 --> 00:44:10,548
This is your food.
934
00:44:10,548 --> 00:44:13,084
And if I were you, I'd be
pretty bloody happy about it.
935
00:44:13,084 --> 00:44:14,886
Thanks, Mel.
936
00:44:14,886 --> 00:44:17,488
Brent, I could tell
that this was gonna be good.
937
00:44:17,488 --> 00:44:21,526
Lamb, right amount of fat
content, right amount of seasoning.
938
00:44:21,526 --> 00:44:23,561
It was interesting.
939
00:44:23,561 --> 00:44:26,397
And then that little sugar
snap pea salsa over the top,
940
00:44:26,397 --> 00:44:27,665
it looked epic,
941
00:44:27,665 --> 00:44:31,202
but it packed a punch,
it gave texture, brightness,
942
00:44:31,202 --> 00:44:34,605
but you're just so at peace
with the cook that you are at
the moment,
943
00:44:34,605 --> 00:44:36,942
and it's really showing.
944
00:44:36,942 --> 00:44:38,243
Thanks, guys.
945
00:44:40,245 --> 00:44:41,546
Good job, brother.
946
00:44:41,546 --> 00:44:42,613
How good!
947
00:44:48,887 --> 00:44:51,656
Today you had to bring us a
dish with the whole shebang.
948
00:44:53,191 --> 00:44:57,495
And two of your brought us
everything we could possibly want.
949
00:44:57,495 --> 00:44:58,997
Theo and Brent...
950
00:45:01,566 --> 00:45:03,534
Whoo, dishes like those,
951
00:45:03,534 --> 00:45:06,571
you are well on your way
to finals week.
952
00:45:06,571 --> 00:45:08,306
Gents, well done.
953
00:45:13,879 --> 00:45:17,015
It's clear that cooking
within the limitations
954
00:45:17,015 --> 00:45:20,551
of the everything box
did stump a few of you today.
955
00:45:20,551 --> 00:45:24,790
If I call your name, you are
cooking in tomorrow's Pressure Test.
956
00:45:26,624 --> 00:45:27,625
Rue.
957
00:45:29,427 --> 00:45:30,796
Cath.
958
00:45:32,630 --> 00:45:36,567
The cook of the final dish
going into tomorrow's Pressure Test...
959
00:45:38,036 --> 00:45:39,871
...Malissa.
960
00:45:44,042 --> 00:45:47,545
Rue, Cath, Melissa,
with top 6 on the line,
961
00:45:47,545 --> 00:45:49,747
the only things that stands
in the way
962
00:45:49,747 --> 00:45:51,582
is tomorrow's Pressure Test.
963
00:45:52,918 --> 00:45:54,786
And I'm telling you,
it's a tough one.
964
00:45:56,521 --> 00:45:59,157
So make sure you get
plenty of rest tonight.
965
00:45:59,157 --> 00:46:02,928
You are going to need all of
your energy and your wits
about you
966
00:46:02,928 --> 00:46:04,262
to conquer.
967
00:46:04,262 --> 00:46:05,330
We'll see you then.
968
00:46:05,330 --> 00:46:07,833
'Bye.
Well done, guys.
969
00:46:07,833 --> 00:46:12,337
(INDISTINCT CHATTER)
970
00:46:12,337 --> 00:46:14,973
At least you've got a pin.
(LAUGHS)
971
00:46:14,973 --> 00:46:18,810
And if you need to play it,
you'll be able to play that pin.
972
00:46:18,810 --> 00:46:22,113
NARRATOR: Tomorrow night
on MasterChef Australia...
973
00:46:22,113 --> 00:46:25,650
The legendary Clare Smyth!
974
00:46:25,650 --> 00:46:26,952
(ALL CHEER)
975
00:46:26,952 --> 00:46:29,988
...our cooks have their work
cut out for them.
976
00:46:29,988 --> 00:46:31,722
When you set a Pressure Test,
977
00:46:31,722 --> 00:46:33,358
it is going to
come with
978
00:46:33,358 --> 00:46:35,861
a three-star level
of skill attached.
979
00:46:35,861 --> 00:46:39,030
Because what's under
that cloche...
980
00:46:39,030 --> 00:46:40,298
(CATH GASPS)
981
00:46:40,298 --> 00:46:41,833
MALISSA: Oh, wow.
982
00:46:41,833 --> 00:46:45,303
...is about to
blow their minds.
983
00:46:45,303 --> 00:46:46,304
Oh, my God.
984
00:46:46,304 --> 00:46:47,538
I'm so emotional.
985
00:46:47,538 --> 00:46:49,174
That is so beautiful.
986
00:46:53,979 --> 00:46:56,314
Captions by Red Bee Media