1 00:00:01,040 --> 00:00:06,160 NARRATOR: Previously on MasterChef Australia... 2 00:00:06,160 --> 00:00:09,640 ..Cath and Declan were in a prickly situation. 3 00:00:09,640 --> 00:00:13,160 JOCK: Bring us a dish that is a fiesta, not a siesta. 4 00:00:13,160 --> 00:00:17,920 They fought for the final spot in tonight's immunity cook. 5 00:00:17,920 --> 00:00:21,080 ANDY: Declan, that is where it's at. You've done it really, really well. 6 00:00:21,080 --> 00:00:25,400 Then the Three Amigos cooked with cactus 7 00:00:25,400 --> 00:00:27,480 to win a secret advantage. 8 00:00:27,480 --> 00:00:30,360 Got bloody prickly pears in me. Oh, no! 9 00:00:30,360 --> 00:00:33,400 Hopefully all those needles aren't in the dish. 10 00:00:33,400 --> 00:00:35,200 Loved the presentation. 11 00:00:35,200 --> 00:00:37,360 The little pops of the strawberry cactus 12 00:00:37,360 --> 00:00:39,000 was a really smart way to use it. 13 00:00:39,000 --> 00:00:41,520 Brent, congratulations. Good job. 14 00:00:41,520 --> 00:00:43,160 Thank you. 15 00:00:44,240 --> 00:00:46,240 Tonight... THEO: Wow. 16 00:00:46,240 --> 00:00:48,280 ..a location like this... 17 00:00:48,280 --> 00:00:49,280 DECLAN: Wow! 18 00:00:49,280 --> 00:00:54,880 ..can only mean an epic battle for immunity. 19 00:00:58,760 --> 00:01:00,840 (ATMOSPHERIC MUSIC) 20 00:01:16,800 --> 00:01:20,240 BRENT: Wow! THEO: God. 21 00:01:20,240 --> 00:01:21,800 RHIANNON: I wonder how old it is. 22 00:01:21,800 --> 00:01:22,840 CATH: Yeah. 23 00:01:22,840 --> 00:01:24,320 Oh, it's been an incredible week, 24 00:01:24,320 --> 00:01:27,720 you know, touring around my beautiful state of Victoria. 25 00:01:27,720 --> 00:01:29,960 We've been to All Saints Estate, 26 00:01:29,960 --> 00:01:32,800 we've been to Cactus Country, which was way out of left field, 27 00:01:32,800 --> 00:01:35,080 and, yeah, I've really enjoyed myself this week. 28 00:01:35,080 --> 00:01:36,200 DECLAN: It's huge! 29 00:01:36,200 --> 00:01:37,600 This is where they make Grain Waves. 30 00:01:37,600 --> 00:01:38,880 What about Vita-Weats? 31 00:01:38,880 --> 00:01:40,560 Yeah. (LAUGHS) 32 00:01:40,560 --> 00:01:42,120 I could make Vita-Weats today. 33 00:01:42,120 --> 00:01:43,960 Oh, you can make Vita-Weats today, Theo. 34 00:01:43,960 --> 00:01:46,960 (LAUGHS) I wonder what's inside. 35 00:01:46,960 --> 00:01:49,080 BRENT: Oh, wow! Oh! 36 00:01:49,080 --> 00:01:51,360 Holy dooley! 37 00:01:51,360 --> 00:01:53,200 Oh, what?! 38 00:01:53,200 --> 00:01:55,320 Wow! THEO: Wow. 39 00:01:55,320 --> 00:01:58,840 BRENT: It's out of control, the size of this place. 40 00:01:58,840 --> 00:02:02,000 It's monstrous. Kind of reminds me of Bunnings Warehouse, you know? 41 00:02:02,000 --> 00:02:03,600 Us three tradies are in there 42 00:02:03,600 --> 00:02:05,560 every weekend and during the week, you know, 43 00:02:05,560 --> 00:02:07,120 so I feel at home. 44 00:02:07,120 --> 00:02:09,640 It actually feels like it's never-ending. 45 00:02:09,640 --> 00:02:11,120 RHIANNON: Oh, I'm getting puffed. 46 00:02:11,120 --> 00:02:12,400 ANDY: Nearly there. Come on. 47 00:02:12,400 --> 00:02:13,680 (THEO CHUCKLES) 48 00:02:13,680 --> 00:02:15,280 Wow. Alright. 49 00:02:15,280 --> 00:02:18,520 Whoo! Jeez. 50 00:02:19,760 --> 00:02:22,440 Hey, how cool is this? It's awesome. 51 00:02:22,440 --> 00:02:25,000 Welcome to the Stick Shed here in Murtoa. 52 00:02:25,000 --> 00:02:28,440 This is the only remaining emergency grain store 53 00:02:28,440 --> 00:02:30,480 and it was built in World War II. 54 00:02:30,480 --> 00:02:33,320 It's a heritage-listed cultural icon. 55 00:02:33,320 --> 00:02:36,080 This incredible structure used to store 56 00:02:36,080 --> 00:02:38,840 all types of locally grown grains. 57 00:02:38,840 --> 00:02:42,640 It's over 200 metres long. Wow. 58 00:02:42,640 --> 00:02:45,720 And it's almost 20 metres high. 59 00:02:45,720 --> 00:02:47,680 (CONTESTANTS EXCLAIM) Oh, man! 60 00:02:47,680 --> 00:02:52,080 And today it's where we will decide which of you three... 61 00:02:53,920 --> 00:02:57,480 ..will become the first contestant into Finals Week. 62 00:02:57,480 --> 00:02:59,440 Whoa! Yep! 63 00:03:02,600 --> 00:03:05,880 Theo, end of a big road trip. How are you feeling? 64 00:03:05,880 --> 00:03:08,480 Yeah, I'm excited. This is an epic setting. 65 00:03:08,480 --> 00:03:13,280 Reminds me of my dad's shed on the farm that he keeps all his stuff in, 66 00:03:13,280 --> 00:03:15,200 just, like, half the size, I reckon. 67 00:03:15,200 --> 00:03:17,680 Oh! Half the size. 68 00:03:17,680 --> 00:03:19,320 Yeah. That's a big shed. 69 00:03:19,320 --> 00:03:21,760 Wow, big Greek shed. It's not that big. (LAUGHS) 70 00:03:21,760 --> 00:03:23,440 (CONTESTANTS AND JUDGES CHUCKLE) 71 00:03:23,440 --> 00:03:28,040 Declan, I'm getting you didn't think that you'd be top 5. 72 00:03:28,040 --> 00:03:29,280 (LAUGHS) Absolutely not. 73 00:03:29,280 --> 00:03:31,320 Even hearing that's giving me goosebumps, 74 00:03:31,320 --> 00:03:34,960 um, but, yeah, just seeing sort of how I've evolved over time 75 00:03:34,960 --> 00:03:36,160 and how much I've learned 76 00:03:36,160 --> 00:03:37,640 and the knowledge that I've grown on, 77 00:03:37,640 --> 00:03:38,760 it's amazing 78 00:03:38,760 --> 00:03:41,280 and I'll be able to carry that with me throughout my life. 79 00:03:41,280 --> 00:03:42,840 Nice. 80 00:03:42,840 --> 00:03:47,320 Brent, man, you are literally this far away from Finals Week. 81 00:03:47,320 --> 00:03:48,520 Yeah. Have you thought about that? 82 00:03:48,520 --> 00:03:50,760 Yeah, look, I think about it a little bit, 83 00:03:50,760 --> 00:03:53,760 but it's still, you know, for me, it's just next cook, next cook, 84 00:03:53,760 --> 00:03:56,480 so I try not to get wrapped up in going right down there, 85 00:03:56,480 --> 00:03:59,480 but, yeah, I'd love to get to, you know, Finals Week. 86 00:03:59,480 --> 00:04:03,120 Well, gotta cook one good dish - that's all it could take. 87 00:04:03,120 --> 00:04:04,440 Yep. 88 00:04:04,440 --> 00:04:09,720 Well, looking at that beautiful but massive dining table down there, 89 00:04:09,720 --> 00:04:12,080 you might have guessed today's a Service Challenge. 90 00:04:12,080 --> 00:04:14,880 This is a once-in-a-lifetime opportunity 91 00:04:14,880 --> 00:04:18,000 to cook and dine in this amazing space. 92 00:04:19,480 --> 00:04:24,440 This service, it'll consist of an entree, a main and a dessert. 93 00:04:24,440 --> 00:04:27,520 Each of you, you'll cook one of those courses. 94 00:04:27,520 --> 00:04:28,680 Nice. 95 00:04:28,680 --> 00:04:33,960 And your course must feature one of the ingredients 96 00:04:33,960 --> 00:04:35,960 underneath the cloth behind us. 97 00:04:35,960 --> 00:04:37,360 Should we find out what they are? 98 00:04:37,360 --> 00:04:38,760 Yeah, let's do it. Yeah? 99 00:04:40,280 --> 00:04:41,840 No surprises here. 100 00:04:41,840 --> 00:04:43,480 It's grains. 101 00:04:43,480 --> 00:04:46,480 CONTESTANTS: Ooh! 102 00:04:46,480 --> 00:04:49,800 These are some of the ingredients that were once stored here. 103 00:04:49,800 --> 00:04:53,680 We've got chickpeas, wheat, green lentils, 104 00:04:53,680 --> 00:04:56,320 fava beans and pearl barley. 105 00:04:56,320 --> 00:05:01,280 Now, Brent, yesterday, you won a massive advantage. 106 00:05:01,280 --> 00:05:03,320 Do you wanna hear what it is? Yeah. Tell me. 107 00:05:03,320 --> 00:05:08,760 You'll get first pick of both which grain you have to feature 108 00:05:08,760 --> 00:05:11,880 and which course you feature it in. 109 00:05:11,880 --> 00:05:15,200 (RHIANNON AND CATH LAUGH) Entree, main or dessert. 110 00:05:15,200 --> 00:05:17,320 CATH: Good one. That's a nice advantage. 111 00:05:17,320 --> 00:05:19,160 You'll be picking dessert, won't you? 112 00:05:19,160 --> 00:05:20,200 Sure. Can't wait. 113 00:05:20,200 --> 00:05:22,040 Go on, let's pick a grain first, mate. 114 00:05:22,040 --> 00:05:23,880 OK. Wanna come and have a look? 115 00:05:23,880 --> 00:05:27,600 I'm pretty sure I'm gonna go with green lentils. 116 00:05:27,600 --> 00:05:28,600 Already? Yeah. 117 00:05:28,600 --> 00:05:31,000 ANDY: Hoo! Straight in. OK. Which course? 118 00:05:31,000 --> 00:05:32,120 Entree, main or dessert? 119 00:05:32,120 --> 00:05:34,520 I'm gonna go with entree. 120 00:05:34,520 --> 00:05:37,560 Alright, Brent, so you're cooking an entree featuring green lentils. 121 00:05:37,560 --> 00:05:39,720 Yep. So, they're off the table, guys. 122 00:05:39,720 --> 00:05:40,960 Yep. 123 00:05:40,960 --> 00:05:44,040 Declan, Theo, to make the next choice, 124 00:05:44,040 --> 00:05:45,600 I think it's about time we played 125 00:05:45,600 --> 00:05:47,960 the old-fashioned rock, paper, scissors, don't you? 126 00:05:47,960 --> 00:05:50,200 (CONTESTANTS LAUGH) 127 00:05:50,200 --> 00:05:52,760 Look, love a bit of rock, paper, scissors. 128 00:05:52,760 --> 00:05:55,600 As long as I don't get dessert, I should be alright today. 129 00:05:55,600 --> 00:05:57,880 I'm gonna go three and then you guys go, OK? 130 00:05:57,880 --> 00:06:00,200 Yeah. One, two, three. 131 00:06:01,880 --> 00:06:03,640 (GRUNTS) (LAUGHS) 132 00:06:05,040 --> 00:06:06,720 You picked rock. Yeah. 133 00:06:06,720 --> 00:06:07,800 You picked paper. You win. 134 00:06:07,800 --> 00:06:12,240 So, Theo, you can either choose which course you'd like to cook 135 00:06:12,240 --> 00:06:14,800 or which grain you would like to use. 136 00:06:16,080 --> 00:06:17,360 Theo, what are you picking? 137 00:06:17,360 --> 00:06:20,000 I'm gonna pick a main for my course. 138 00:06:21,600 --> 00:06:24,160 Declan, that means you have dessert. Yep. 139 00:06:24,160 --> 00:06:27,720 But it also means that you get to choose one. 140 00:06:27,720 --> 00:06:29,560 What's it going to be, mate? 141 00:06:29,560 --> 00:06:32,040 Um... Remember, you're cooking dessert. 142 00:06:32,040 --> 00:06:33,720 Yep. Um... 143 00:06:33,720 --> 00:06:36,160 I am absolutely stumped. 144 00:06:36,160 --> 00:06:39,280 Without a doubt, dessert is gonna be the hardest course 145 00:06:39,280 --> 00:06:40,640 to feature your grain in. 146 00:06:40,640 --> 00:06:42,720 Like, it is a bit of a disaster. 147 00:06:42,720 --> 00:06:44,520 I'm pretty stressed out. 148 00:06:46,200 --> 00:06:47,880 I'm gonna go the pearl barley. 149 00:06:47,880 --> 00:06:53,520 I feel like if I can somehow turn this pearl barley into dessert, 150 00:06:53,520 --> 00:06:55,840 I may be in with a chance. 151 00:06:57,320 --> 00:06:59,920 Theo, the last choice is yours, mate. 152 00:06:59,920 --> 00:07:01,800 For main course, what are you choosing? 153 00:07:01,800 --> 00:07:02,800 Um... 154 00:07:04,440 --> 00:07:05,760 I'll take chickpeas. 155 00:07:05,760 --> 00:07:07,600 Alright, mate. 156 00:07:07,600 --> 00:07:10,320 For today's Grain Service Challenge, 157 00:07:10,320 --> 00:07:13,520 we have Brent on entree with green lentils, 158 00:07:13,520 --> 00:07:15,600 Theo on mains with chickpeas 159 00:07:15,600 --> 00:07:19,240 and, Declan, you're on dessert with pearl barley. 160 00:07:19,240 --> 00:07:21,400 Each cook will have three hours 161 00:07:21,400 --> 00:07:24,120 before the dishes need to start leaving the pass. 162 00:07:24,120 --> 00:07:28,200 The start time of each course will be staggered, of course, 163 00:07:28,200 --> 00:07:30,400 to allow for service to flow smoothly. 164 00:07:30,400 --> 00:07:35,320 Each of you will be feeding 25 diners as well as the three of us. 165 00:07:35,320 --> 00:07:38,440 Of course, you have access to a fully stocked pantry 166 00:07:38,440 --> 00:07:43,120 and the best course will win the final immunity of the season, 167 00:07:43,120 --> 00:07:47,120 securing your spot in finals week and the top 4. 168 00:07:48,120 --> 00:07:50,000 Oh, what a prize. You all want that. 169 00:07:50,000 --> 00:07:51,720 Oh, man. Come on, guys. 170 00:07:51,720 --> 00:07:54,400 It's time to separate the wheat from the chaff. 171 00:07:54,400 --> 00:07:58,520 Good luck, Brent. Your three hours starts now. 172 00:07:58,520 --> 00:08:00,880 (ALL CHEER) 173 00:08:00,880 --> 00:08:02,160 BRENT: I'm pumped. 174 00:08:02,160 --> 00:08:03,640 This whole road trip, 175 00:08:03,640 --> 00:08:06,320 it's all been leading up to this Service Challenge, 176 00:08:06,320 --> 00:08:08,120 so this is massive. 177 00:08:08,120 --> 00:08:10,400 I would love to take the win today 178 00:08:10,400 --> 00:08:12,400 and be the first person into Finales Week. 179 00:08:14,040 --> 00:08:16,200 I'm not gonna let these wallys win. 180 00:08:16,200 --> 00:08:18,400 I've got the advantage, I got to pick what I wanted 181 00:08:18,400 --> 00:08:22,360 and I'm just gonna, you know, put up a really delicious dish. 182 00:08:22,360 --> 00:08:25,240 So, today, I'm doing, like, a Sri Lankan dhal 183 00:08:25,240 --> 00:08:26,880 and then I'm gonna have, like, 184 00:08:26,880 --> 00:08:28,960 this flaky, hot-smoked rainbow trout on top 185 00:08:28,960 --> 00:08:32,680 with some beautiful fresh herbs and then a nice little temper oil. 186 00:08:32,680 --> 00:08:37,000 I know for a fact that time is gonna be my enemy today. 187 00:08:37,000 --> 00:08:40,960 I've got 25 hungry diners that want to get their entree on time. 188 00:08:40,960 --> 00:08:43,200 OK, let's get... Good. 189 00:08:43,200 --> 00:08:44,400 Alright. Got them. 190 00:08:44,400 --> 00:08:45,600 So, I'm gonna do 10. 191 00:08:45,600 --> 00:08:48,280 I believe I'll get about four people per one. 192 00:08:48,280 --> 00:08:51,480 I know how delicious a hot-smoked rainbow trout is, 193 00:08:51,480 --> 00:08:54,040 but I also know there's a lot of work 194 00:08:54,040 --> 00:08:57,520 from butterflying it, curing it and then smoking it. 195 00:08:57,520 --> 00:08:59,720 I'm gonna do a quick dry cure on it. 196 00:09:01,800 --> 00:09:04,920 I'm curing the rainbow trout with salt and sugar, 197 00:09:04,920 --> 00:09:06,840 which just draws out the moisture. 198 00:09:06,840 --> 00:09:08,600 And then after they're cooked, 199 00:09:08,600 --> 00:09:11,960 I've got a mammoth task of getting all these bones out 200 00:09:11,960 --> 00:09:14,520 and there is hundreds in a rainbow trout, 201 00:09:14,520 --> 00:09:17,240 so it's a fine line between, you know, 202 00:09:17,240 --> 00:09:19,600 it's delicious, but there's a lot of work involved. 203 00:09:19,600 --> 00:09:23,000 They'll just sit and cure while I get onto the dhal. 204 00:09:24,760 --> 00:09:27,120 I saw your face drop when there was no hibachis, so... 205 00:09:27,120 --> 00:09:29,480 (LAUGHS) Same as you, buddy. 206 00:09:29,480 --> 00:09:32,040 RHIANNON: Go, Brentles! You're looking good, buddy. 207 00:09:32,040 --> 00:09:33,880 CATH: Brentles with the lentils. 208 00:09:37,760 --> 00:09:40,600 Wow! Look where we are. We're in The Stick Shed. 209 00:09:40,600 --> 00:09:43,000 What a beautiful moment in the kitchen. 210 00:09:43,000 --> 00:09:46,480 It's just mind-blowing. 20 metres high. 211 00:09:46,480 --> 00:09:49,280 We had a bit of a competition about how many poles were in here. 212 00:09:49,280 --> 00:09:52,120 I said 320, but there's about 500-odd, 213 00:09:52,120 --> 00:09:55,200 so just a beautiful historical site. 214 00:09:55,200 --> 00:09:57,880 Looking good, Brentles. Keep it up, buddy. 215 00:09:57,880 --> 00:09:58,880 Come on. 216 00:09:58,880 --> 00:10:01,160 JOCK: Brent! ANDY: Entree. 217 00:10:01,160 --> 00:10:02,320 What's the dish? 218 00:10:02,320 --> 00:10:04,720 So, the dish is sort of a Sri Lankan dhal... 219 00:10:04,720 --> 00:10:05,720 OK. 220 00:10:05,720 --> 00:10:08,560 ..and then on top of that will be a flaky smoked trout 221 00:10:08,560 --> 00:10:10,240 and then I'll make a temper oil 222 00:10:10,240 --> 00:10:12,320 with curry leaf and ginger and garlic, 223 00:10:12,320 --> 00:10:15,480 and zesty, herby salad full of, you know, vibrance 224 00:10:15,480 --> 00:10:16,880 to just lift everything up. 225 00:10:16,880 --> 00:10:17,880 Sounds good. 226 00:10:17,880 --> 00:10:20,600 If you can nail this, that's a cracker of an idea, for sure, 227 00:10:20,600 --> 00:10:23,520 and I think, you know, you've got a mission on you with the fish. 228 00:10:23,520 --> 00:10:25,320 Yeah. Trout's got a lot of bones. 229 00:10:25,320 --> 00:10:26,920 You're gonna have to be really careful 230 00:10:26,920 --> 00:10:29,200 because 25 diners out there plus us three... 231 00:10:29,200 --> 00:10:30,200 Yeah. 232 00:10:30,200 --> 00:10:34,120 ..every plate needs to be the same, not one bone in any plate. 233 00:10:34,120 --> 00:10:35,880 You just have to get the trout right. 234 00:10:35,880 --> 00:10:37,000 Yeah. 235 00:10:37,000 --> 00:10:38,480 I'm excited. Can't wait. Yeah, same. 236 00:10:38,480 --> 00:10:40,000 Awesome. Thanks, guys. 237 00:10:40,000 --> 00:10:42,400 Better be good, mate, 'cause big Theo's coming in. 238 00:10:42,400 --> 00:10:43,440 Oh, I'm coming for you. 239 00:10:43,440 --> 00:10:44,720 What's he doing? Lamb? 240 00:10:44,720 --> 00:10:46,400 (CONTESTANTS LAUGH) 241 00:10:46,400 --> 00:10:48,600 Brent, you've had 45 minutes, 242 00:10:48,600 --> 00:10:51,000 which means, Theo, your three hours starts now. 243 00:10:51,000 --> 00:10:52,000 ANDY: Go, Theo! 244 00:10:54,640 --> 00:10:58,640 Today I have got laser vision. I know what I'm gonna cook. 245 00:11:00,120 --> 00:11:02,200 I ended up picking chickpea 246 00:11:02,200 --> 00:11:04,640 and I am cooking the main dish today - 247 00:11:04,640 --> 00:11:07,920 chickpea stew with a slow-roasted lamb shank, 248 00:11:07,920 --> 00:11:11,040 and it's gonna have Moroccan vibes in it. 249 00:11:12,080 --> 00:11:13,800 I'm going for something kind of like 250 00:11:13,800 --> 00:11:16,280 what you would maybe serve to the workers that were here, 251 00:11:16,280 --> 00:11:17,720 but in a more refined way. 252 00:11:17,720 --> 00:11:21,440 The first thing I'm starting on is getting my chickpeas on, 253 00:11:21,440 --> 00:11:22,480 getting that stew ticking away. 254 00:11:22,480 --> 00:11:26,200 For the base, I've got my onions with my garlic, carrots and celery, 255 00:11:26,200 --> 00:11:29,200 and before I do that, I'm gonna add all the spices. 256 00:11:29,200 --> 00:11:33,600 I have literally every single spice known to man in here. 257 00:11:35,040 --> 00:11:38,400 I'm gonna build that flavour that I want. 258 00:11:38,400 --> 00:11:40,800 I wanna get this prep knocked out so fast 259 00:11:40,800 --> 00:11:45,400 that I have plenty of time to balance and, you know, refine the dish. 260 00:11:45,400 --> 00:11:46,920 That's the most important thing today. 261 00:11:51,840 --> 00:11:55,440 DECLAN: As I'm waiting to cook, I've still got no idea what I'm gonna do. 262 00:11:55,440 --> 00:11:58,760 Like, dessert and pearl barley. 263 00:11:58,760 --> 00:12:01,400 Um, my mind is blank right now, 264 00:12:01,400 --> 00:12:04,080 so I really need to come up with something. 265 00:12:04,080 --> 00:12:06,760 I'm like, "Alright, we're going to start from ground zero." 266 00:12:06,760 --> 00:12:07,920 Yeah, but that's alright. Yeah. 267 00:12:07,920 --> 00:12:10,280 Yeah, you've got this. Oh... 268 00:12:10,280 --> 00:12:11,680 Yeah. Hope so. 269 00:12:11,680 --> 00:12:14,720 Probably the most important cook in the competition so far. 270 00:12:14,720 --> 00:12:16,000 Yeah, it is. Yeah, it is. 271 00:12:16,000 --> 00:12:19,520 This is gonna be tough. This is gonna be very, very tough. 272 00:12:19,520 --> 00:12:23,160 Come on, Theo! Looking good, mate! Come on, Theo! Come on, buddy! 273 00:12:24,400 --> 00:12:25,920 Get that stew on! 274 00:12:25,920 --> 00:12:28,520 So, you're just gonna get that on and then get your shanks in? 275 00:12:28,520 --> 00:12:30,440 Yeah, correct. Yep. Nice. 276 00:12:30,440 --> 00:12:32,840 You on track? You're just frying your onions and stuff and spices? 277 00:12:32,840 --> 00:12:33,840 I think so. 278 00:12:33,840 --> 00:12:35,720 I think I'm on track, yeah. Yeah. 279 00:12:35,720 --> 00:12:39,080 So, the way I'm picturing this Moroccan-inspired chickpea stew 280 00:12:39,080 --> 00:12:41,800 is I want it to be more of a thicker consistency 281 00:12:41,800 --> 00:12:43,640 and give it a really rich flavour - 282 00:12:43,640 --> 00:12:47,000 something that's really hearty and heavy. 283 00:12:47,000 --> 00:12:49,040 Yeah, Theo! Come on, mate. 284 00:12:49,040 --> 00:12:51,520 Everything just needs to work in harmony 285 00:12:51,520 --> 00:12:53,800 and I think if I present it in a way 286 00:12:53,800 --> 00:12:56,640 that doesn't look like it's just a bowl of stew, 287 00:12:56,640 --> 00:12:58,320 then I think I can get the win. 288 00:12:59,720 --> 00:13:01,200 JOCK: Theo. Hey, guys. 289 00:13:01,200 --> 00:13:02,720 How are you, mate? Yeah, good. 290 00:13:02,720 --> 00:13:03,960 What's on the menu, mate? 291 00:13:03,960 --> 00:13:06,760 We have Moroccan-inspired chickpea stew with lamb shanks. 292 00:13:06,760 --> 00:13:09,200 On or off the bone? Off the bone, I'm thinking. 293 00:13:09,200 --> 00:13:10,200 Good. 294 00:13:10,200 --> 00:13:12,160 Just little flaky pieces to go with the stew 295 00:13:12,160 --> 00:13:13,680 because I don't want to overpower it. 296 00:13:13,680 --> 00:13:15,880 I think that's great. Talk to me about the chickpea stew. 297 00:13:15,880 --> 00:13:17,120 Saucy number? 298 00:13:17,120 --> 00:13:19,920 It's gonna be, like, a jammy sort of number. 299 00:13:19,920 --> 00:13:21,800 Jammy? What's jammy mean? 300 00:13:21,800 --> 00:13:23,000 Uh... 301 00:13:23,000 --> 00:13:26,440 Is it a chicken stock or is a tomato base? What is it? 302 00:13:26,440 --> 00:13:27,840 It's a chicken stock. Chicken stock base. 303 00:13:27,840 --> 00:13:30,120 I don't want it to be, like, just like a soup. 304 00:13:30,120 --> 00:13:31,760 How are you gonna get that? 305 00:13:31,760 --> 00:13:33,560 Because if you've just got chicken stock, onions 306 00:13:33,560 --> 00:13:34,720 and chickpeas in there... Mm. 307 00:13:34,720 --> 00:13:37,720 ..it's not really gonna go, from what I can gather, 308 00:13:37,720 --> 00:13:39,040 what you want it to be. 309 00:13:40,640 --> 00:13:44,040 If I just leave it as it is and let it tick away for the whole time, 310 00:13:44,040 --> 00:13:47,720 it's still gonna be a soupy stew, which is not what I want. 311 00:13:47,720 --> 00:13:49,360 Now I'm starting to second-guess myself. 312 00:13:50,800 --> 00:13:52,640 I don't know if it's gonna work. 313 00:14:05,680 --> 00:14:08,160 If you've just got chicken stock, onions and chickpeas in there, 314 00:14:08,160 --> 00:14:11,080 it's not really gonna go what you want it to be. 315 00:14:12,080 --> 00:14:13,160 OK. 316 00:14:13,160 --> 00:14:15,160 Uh, I'll have a think about it, then. 317 00:14:15,160 --> 00:14:17,200 Hurry up. OK. 318 00:14:17,200 --> 00:14:20,720 I'm looking at this Moroccan-inspired chickpea stew 319 00:14:20,720 --> 00:14:23,440 and, you know, if I just leave it as it is 320 00:14:23,440 --> 00:14:25,280 and let it tick away for the whole time, 321 00:14:25,280 --> 00:14:27,680 it's still gonna be a little bit of a soupy stew, 322 00:14:27,680 --> 00:14:29,000 which is not what I want. 323 00:14:29,000 --> 00:14:32,920 So, in my head, I'm thinking, "What can I use to thicken this up?" 324 00:14:37,240 --> 00:14:40,560 I'm looking in the pantry for ideas and it hits me. 325 00:14:41,560 --> 00:14:43,400 Oi! Something just fell. 326 00:14:43,400 --> 00:14:46,280 What better thing to use than the chickpeas themselves? 327 00:14:48,560 --> 00:14:50,280 I'm gonna remove some of my chickpeas, 328 00:14:50,280 --> 00:14:53,640 I'm gonna blitz a few of them down so that I can thicken up the sauce. 329 00:14:56,040 --> 00:14:58,640 I'm adding them back in and then I'm mixing it up 330 00:14:58,640 --> 00:15:01,040 and then it's like this moment 331 00:15:01,040 --> 00:15:04,800 where I see it change consistency and it puts a smile on my face. 332 00:15:04,800 --> 00:15:07,320 This is exactly where I want this stew to go. 333 00:15:07,320 --> 00:15:09,240 Mm. Really good. 334 00:15:09,240 --> 00:15:10,920 Stole all the spices. What did you take? 335 00:15:10,920 --> 00:15:12,720 I'll bring it back. Yeah, but what is it? 336 00:15:12,720 --> 00:15:14,000 Turmeric. OK. 337 00:15:14,000 --> 00:15:17,080 He thinks I'm gonna give it back, but, nah, not today. 338 00:15:17,080 --> 00:15:19,920 So, two hours left. My rainbow trout are curing. 339 00:15:19,920 --> 00:15:23,520 So, now, darl, I'm onto the dhal. 340 00:15:23,520 --> 00:15:26,840 This is familiar territory now, so I'm just ripping in, 341 00:15:26,840 --> 00:15:28,320 cutting up all the aromatics. 342 00:15:28,320 --> 00:15:30,360 Look, the judges are always telling me, 343 00:15:30,360 --> 00:15:32,240 "Brent's punchy flavours," 344 00:15:32,240 --> 00:15:34,280 and that's what they're expecting every cook now, 345 00:15:34,280 --> 00:15:37,000 so this dhal is very much my own take - 346 00:15:37,000 --> 00:15:39,120 very heavy in curry leaves. 347 00:15:39,120 --> 00:15:41,840 There's onion, tomato, fenugreek, turmeric, 348 00:15:41,840 --> 00:15:44,360 little bit of cardamom, cumin and coriander. 349 00:15:44,360 --> 00:15:46,560 When those ingredients get together and party, 350 00:15:46,560 --> 00:15:49,200 yeah, it's gonna be singing with flavour. 351 00:15:51,720 --> 00:15:54,480 So, yeah, I'll get that fish in in the next five minutes. 352 00:15:54,480 --> 00:15:56,080 I've got to wash the brine off. 353 00:15:56,080 --> 00:16:00,000 I've got a good idea. I'm glad of that and I know where I'm going. 354 00:16:00,000 --> 00:16:01,240 What's on the bench over there? 355 00:16:01,240 --> 00:16:02,840 Is that a smoking thing on the bench? 356 00:16:02,840 --> 00:16:04,080 RHIANNON: Yeah. 357 00:16:04,080 --> 00:16:06,200 DECLAN: Look at that. Looks amazing. 358 00:16:06,200 --> 00:16:08,880 Declan, you've been waiting a while. 359 00:16:08,880 --> 00:16:09,880 Yeah. 360 00:16:09,880 --> 00:16:11,800 But your three hours, mate, she starts now. 361 00:16:11,800 --> 00:16:13,360 Come on! 362 00:16:14,440 --> 00:16:17,680 Waiting for my turn, it's been real stressful. 363 00:16:17,680 --> 00:16:19,680 Let's see what I can do here. 364 00:16:22,120 --> 00:16:25,800 I really want to have that pearl barley shine through in the dessert. 365 00:16:25,800 --> 00:16:29,000 Sugar, coconut milk and my aromat. 366 00:16:29,000 --> 00:16:30,320 (MUTTERS INDISTINCTLY) 367 00:16:31,320 --> 00:16:32,680 So, I've been trying to think 368 00:16:32,680 --> 00:16:36,080 where grain has featured in a dessert throughout my life. 369 00:16:40,480 --> 00:16:43,640 Let's have a little look at what I can do here. 370 00:16:43,640 --> 00:16:46,520 I've had plenty of rice puddings growing up as a kid 371 00:16:46,520 --> 00:16:48,440 and I'm just sort of going down that route. 372 00:16:48,440 --> 00:16:49,720 (TIMER BEEPS) 373 00:16:49,720 --> 00:16:53,200 Rice is a grain, pearl barley is a grain, 374 00:16:53,200 --> 00:16:57,960 so if I can somehow turn this pearl barley into the rice pudding 375 00:16:57,960 --> 00:16:59,720 that I remember eating growing up, 376 00:16:59,720 --> 00:17:02,960 I may be able to create a dish that's gonna wow the judges. 377 00:17:03,960 --> 00:17:05,480 The trickiest part of this dish 378 00:17:05,480 --> 00:17:08,560 is getting that consistency of the pearl barley pudding. 379 00:17:08,560 --> 00:17:10,160 You know, you don't want to overcook it 380 00:17:10,160 --> 00:17:13,160 and it be too gluggy and coagulated in the pudding. 381 00:17:13,160 --> 00:17:17,040 You don't want to undercook it and get, like, a nutty crunchiness to it. 382 00:17:17,040 --> 00:17:19,000 So, hopefully I can pull it off. 383 00:17:20,200 --> 00:17:21,200 Boom. 384 00:17:22,440 --> 00:17:24,560 JOCK: Declan. Andy, Jock, how are you? 385 00:17:24,560 --> 00:17:25,920 Good, mate. What's cooking? 386 00:17:25,920 --> 00:17:27,720 I've got a pearl barley pudding... Yeah. 387 00:17:27,720 --> 00:17:29,640 ..with a fresh salsa on top. 388 00:17:29,640 --> 00:17:32,440 Kind of like you would with a sago pudding or a rice pudding. 389 00:17:32,440 --> 00:17:34,880 Exactly, tapioca puddings, exactly. OK. 390 00:17:34,880 --> 00:17:36,400 The concept of the pudding sounds great. 391 00:17:36,400 --> 00:17:37,400 Yep. 392 00:17:37,400 --> 00:17:39,200 How long are you gonna cook the barley for? 393 00:17:39,200 --> 00:17:40,400 What texture are you going for? 394 00:17:40,400 --> 00:17:43,360 I still want there to be a bit of bite in that barley. 395 00:17:43,360 --> 00:17:45,640 I know you want a bit of bite, 396 00:17:45,640 --> 00:17:49,320 but it still stays quite savoury until it releases. 397 00:17:49,320 --> 00:17:50,480 OK. 398 00:17:50,480 --> 00:17:52,240 You definitely need to make sure it releases. 399 00:17:52,240 --> 00:17:54,320 What Andy's trying to say, and I agree with, 400 00:17:54,320 --> 00:17:57,400 is the consistency, it needs to be the way a rice pudding is. 401 00:17:57,400 --> 00:17:58,520 Yep. 402 00:17:59,720 --> 00:18:00,920 Yeah. Mate! 403 00:18:00,920 --> 00:18:01,920 Yeah. 404 00:18:01,920 --> 00:18:03,400 Who'd have thought, mate... I know. 405 00:18:03,400 --> 00:18:05,200 ..that getting into Finals Week... Yeah. 406 00:18:05,200 --> 00:18:07,080 ..could come down to you making a dessert? 407 00:18:07,080 --> 00:18:08,760 That's it. Out of pearl barley. 408 00:18:08,760 --> 00:18:10,040 Out of pearl barley. 409 00:18:11,160 --> 00:18:13,840 This is a weird but could-be-wonderful dessert 410 00:18:13,840 --> 00:18:16,640 and the consistency and the texture of the barley 411 00:18:16,640 --> 00:18:19,120 is gonna be the most important part of this dish, 412 00:18:19,120 --> 00:18:22,880 so I need to pull off the cook on that perfectly. 413 00:18:24,640 --> 00:18:27,360 Hey, Deccy. Yeah, what have you got for me, mate? 414 00:18:27,360 --> 00:18:28,760 You just be careful with your dessert, 415 00:18:28,760 --> 00:18:30,600 you don't give 'em all 'barley' belly. 416 00:18:30,600 --> 00:18:32,760 (LAUGHS) 417 00:18:36,640 --> 00:18:39,120 JOCK: Things are heating up in here. 418 00:18:39,120 --> 00:18:41,640 Brent, you've only got one hour till service. 419 00:18:41,640 --> 00:18:43,400 Let's go. 420 00:18:45,960 --> 00:18:48,120 Look, I'm getting there. 421 00:18:48,120 --> 00:18:50,880 My dhal's in the pot, simmering away. 422 00:18:50,880 --> 00:18:52,760 A fair bit to do. 423 00:18:52,760 --> 00:18:55,320 I've still got to get my temper ready 424 00:18:55,320 --> 00:18:57,640 and then start my little salsa on top. 425 00:18:57,640 --> 00:18:58,880 Alright. 426 00:18:58,880 --> 00:19:01,440 I check on the trout. 427 00:19:02,440 --> 00:19:05,680 I can see the edges are starting to sort of look opaque 428 00:19:05,680 --> 00:19:07,040 and just a little bit set, 429 00:19:07,040 --> 00:19:10,760 but in the middle, it's still raw. 430 00:19:10,760 --> 00:19:12,920 It's gonna need another 10 minutes. 431 00:19:12,920 --> 00:19:17,360 Yeah, look, the fish, I still need to pull the bones out, 432 00:19:17,360 --> 00:19:19,520 pull off the skin, get it into portions, 433 00:19:19,520 --> 00:19:21,960 so, yeah, I'm gonna be pushing it. 434 00:19:24,480 --> 00:19:25,600 RHIANNON: Smells good. 435 00:19:25,600 --> 00:19:27,160 It's got all those smells, hasn't it? 436 00:19:27,160 --> 00:19:29,640 Yeah, all the smells. Yeah, yeah. 437 00:19:29,640 --> 00:19:31,960 The good part about being in such a rustic environment 438 00:19:31,960 --> 00:19:34,720 is that I'm inspired to cook some rustic food, 439 00:19:34,720 --> 00:19:39,200 and this is definitely my sort of style of food, which I love. 440 00:19:39,200 --> 00:19:41,960 So, I've got my chickpea stew ticking away. 441 00:19:41,960 --> 00:19:46,880 The flavours are absolutely peaking and this is exactly what I want. 442 00:19:46,880 --> 00:19:51,080 I'm just browning off my meat for my lamb shanks 443 00:19:51,080 --> 00:19:53,280 and I'm gonna get them in the pressure cooker right now. 444 00:19:53,280 --> 00:19:56,600 As I'm searing off my lamb, I can smell the aromas. 445 00:19:56,600 --> 00:19:59,520 I've also got some spices toasting off in a pan. 446 00:19:59,520 --> 00:20:01,080 Everything's going into these pressure cookers 447 00:20:01,080 --> 00:20:03,440 'cause I'm packing in that flavour like the judges want. 448 00:20:05,760 --> 00:20:07,840 OK. Cool. 449 00:20:07,840 --> 00:20:09,520 (EXHALES) 450 00:20:12,280 --> 00:20:14,440 (TIMER BEEPS) 451 00:20:15,600 --> 00:20:17,320 Finally, the timer goes off. 452 00:20:18,440 --> 00:20:22,160 I pull the trout out. I'm a little bit nervous. 453 00:20:24,920 --> 00:20:27,000 But it is perfect. 454 00:20:27,000 --> 00:20:32,080 Concentration level right now is through the roof. 455 00:20:32,080 --> 00:20:35,640 I just can't have bones through this trout 456 00:20:35,640 --> 00:20:39,320 and the bones are sort of not really... 457 00:20:39,320 --> 00:20:41,720 Oh, there it is there. Swapped sides. 458 00:20:43,160 --> 00:20:46,120 Brent, fish cooked? Oh, they look good, mate. 459 00:20:46,120 --> 00:20:47,920 ANDY: Yeah, that looks epic. What about the bones? 460 00:20:47,920 --> 00:20:49,720 Yep, I have to get all the bones out. 461 00:20:49,720 --> 00:20:51,520 You're gonna have to watch your time with this 462 00:20:51,520 --> 00:20:53,360 'cause it's gonna suck the time. 463 00:20:53,360 --> 00:20:55,840 You've got about 20... Less than 20 minutes to go. 464 00:20:55,840 --> 00:20:57,840 You've got to start looking at finishing your dhal, 465 00:20:57,840 --> 00:20:59,360 balancing your little temper. 466 00:20:59,360 --> 00:21:00,440 Yep. 467 00:21:00,440 --> 00:21:02,520 This is such a good dish. Yep. 468 00:21:02,520 --> 00:21:04,480 It's just down to the trout and the time. 469 00:21:04,480 --> 00:21:05,520 Yep. Thanks. 470 00:21:07,000 --> 00:21:08,440 Oh, my God. 471 00:21:08,440 --> 00:21:11,360 I know I've got so much to do, 472 00:21:11,360 --> 00:21:14,520 but the worst thing is a bone in a fish. 473 00:21:14,520 --> 00:21:16,960 It'll wreck the experience. 474 00:21:16,960 --> 00:21:18,960 RHIANNON: Go, Brentles! CATH: Come on, Brent. Let's go. 475 00:21:18,960 --> 00:21:22,040 So, yeah, time is my enemy right now. 476 00:21:30,400 --> 00:21:34,480 ANDY: Oh, this is gonna blow things up. 477 00:21:34,480 --> 00:21:38,040 (JUDGES AND CONTESTANTS CALL OUT OVER EACH OTHER) 478 00:21:38,040 --> 00:21:41,800 (SUSPENSEFUL MUSIC) 479 00:21:43,960 --> 00:21:46,920 DECLAN: So, I've had my pearl barley bubbling away 480 00:21:46,920 --> 00:21:49,040 with a bit of cinnamon and some star anise. 481 00:21:50,640 --> 00:21:52,720 Now I'm adding the coconut milk 482 00:21:52,720 --> 00:21:55,680 to start building that rice pudding consistency. 483 00:21:55,680 --> 00:21:59,280 I'm thinking it should take about 45 minutes until it's cooked. 484 00:21:59,280 --> 00:22:01,240 Oh-ho-ho-ho-ho-ho! 485 00:22:01,240 --> 00:22:04,520 And I'll be serving the pudding with a salsa element. 486 00:22:04,520 --> 00:22:06,600 Plummies, plummies, plums. 487 00:22:06,600 --> 00:22:08,080 I think, for a fresh element, 488 00:22:08,080 --> 00:22:10,840 the plums, it's got that sour tartness to it 489 00:22:10,840 --> 00:22:12,600 that could go well in this salsa 490 00:22:12,600 --> 00:22:13,880 with maybe some of the peach. 491 00:22:13,880 --> 00:22:15,600 That might work. 492 00:22:15,600 --> 00:22:18,720 I'm thinking, "How else can I elevate this dish?" 493 00:22:18,720 --> 00:22:20,960 So, I'm gonna make a dashi syrup 494 00:22:20,960 --> 00:22:25,000 with some dried shiitake mushrooms and palm sugar... 495 00:22:25,000 --> 00:22:26,760 Ooh! Dashi water! 496 00:22:26,760 --> 00:22:29,960 ..to give that depth of umami to the salsa. 497 00:22:29,960 --> 00:22:30,960 Alright. 498 00:22:30,960 --> 00:22:33,760 There is a lot going on in this tiny dish, 499 00:22:33,760 --> 00:22:36,840 but I think it's all gonna come together well. 500 00:22:36,840 --> 00:22:38,880 THEO: How you going, Deccy? 501 00:22:38,880 --> 00:22:40,480 Yeah, it's coming along, mate. 502 00:22:40,480 --> 00:22:43,040 Who would have thought? Barley in a dessert. 503 00:22:43,040 --> 00:22:45,800 I'm surprised that you didn't do a fish for dessert, to be honest. 504 00:22:45,800 --> 00:22:46,840 (CHUCKLES) 505 00:22:48,000 --> 00:22:51,400 I've got my Moroccan-inspired chickpea stew ticking away, 506 00:22:51,400 --> 00:22:53,920 my lamb shanks are in the pressure cooker 507 00:22:53,920 --> 00:22:56,320 and I'm making a flatbread as well. 508 00:22:56,320 --> 00:22:59,000 What I'm gonna do, I've got some really beautiful flour here 509 00:22:59,000 --> 00:23:02,200 and I'm gonna be adding some fenugreek seeds 510 00:23:02,200 --> 00:23:03,560 and then some preserved lemon, 511 00:23:03,560 --> 00:23:07,040 which is gonna add just an element of freshness to the bread as well 512 00:23:07,040 --> 00:23:08,240 which is gonna be really nice, 513 00:23:08,240 --> 00:23:11,560 and then serve some lemon rind on it to just elevate it a fair bit, 514 00:23:11,560 --> 00:23:12,800 so it's gonna be nice. 515 00:23:12,800 --> 00:23:14,960 I want it to be the spice factory today. 516 00:23:16,560 --> 00:23:18,480 In the back of my mind, I'm thinking, 517 00:23:18,480 --> 00:23:19,560 "Flavour, flavour, flavour," 518 00:23:19,560 --> 00:23:22,040 and I'm packing it in every single element 519 00:23:22,040 --> 00:23:25,480 so that there's never a dull moment in this dish. 520 00:23:25,480 --> 00:23:29,160 Can't afford to take my foot off the accelerator, that is for sure, 521 00:23:29,160 --> 00:23:31,320 but if I keep this pace up, I'm good. 522 00:23:31,320 --> 00:23:35,760 Look lively, fellas, because your diners are arriving. 523 00:23:35,760 --> 00:23:39,640 CATH: Come on, Brent! Come on, mate! RHIANNON: Come on! 524 00:23:39,640 --> 00:23:44,200 It looks stunning. It looks so glossy and beautiful. 525 00:23:44,200 --> 00:23:46,240 BRENT: So, it's almost time for service. 526 00:23:46,240 --> 00:23:49,360 I've finally finished deboning these rainbow trout. 527 00:23:49,360 --> 00:23:51,560 Just needs pepper. 528 00:23:51,560 --> 00:23:53,800 Right now, I've got so much to do. 529 00:23:53,800 --> 00:23:55,720 Uh, yeah, just mayhem trying to get everything done. 530 00:23:55,720 --> 00:23:59,800 I've still got to balance that, get my temper ready. 531 00:24:01,960 --> 00:24:03,560 OK, that needs salt. 532 00:24:05,800 --> 00:24:09,960 My temper oil will help really bring out the spice in the dhal. 533 00:24:11,200 --> 00:24:13,600 The mushrooms, chilli and the mustard, 534 00:24:13,600 --> 00:24:16,000 they're gonna add another layer of umami. 535 00:24:16,000 --> 00:24:17,800 It's just gonna take just a little bit longer, 536 00:24:17,800 --> 00:24:19,280 but it'll be all worth it. 537 00:24:19,280 --> 00:24:21,200 (INDISTINCT CONVERSATIONS) 538 00:24:26,880 --> 00:24:30,200 (SUSPENSEFUL MUSIC) 539 00:24:33,600 --> 00:24:36,520 Service starts in 10... 540 00:24:36,520 --> 00:24:40,720 ALL: 9, 8, 7, 6, 541 00:24:40,720 --> 00:24:45,640 5, 4, 3, 2, 1. 542 00:24:45,640 --> 00:24:47,080 Let's go, mate. 543 00:24:47,080 --> 00:24:48,440 (PEOPLE CHEER AND CLAP) 544 00:24:48,440 --> 00:24:50,200 DECLAN: Time for entree service 545 00:24:50,200 --> 00:24:53,520 and I'm looking over at Brent and he's running a bit behind 546 00:24:53,520 --> 00:24:56,040 and he really looks a bit under the pump over there. 547 00:24:57,640 --> 00:24:59,360 Right now, I am going like 548 00:24:59,360 --> 00:25:00,520 a one-armed bricklayer. 549 00:25:00,520 --> 00:25:01,880 I am absolutely hammering. 550 00:25:01,880 --> 00:25:04,600 I'm tasting, tasting, seasoning. 551 00:25:04,600 --> 00:25:09,480 So, this, you know, really needs to be in the face of the judges, 552 00:25:09,480 --> 00:25:11,080 flavour galore. 553 00:25:11,080 --> 00:25:14,040 The dhal with the temper, it tastes good, 554 00:25:14,040 --> 00:25:16,880 but it's almost just missing that final thing 555 00:25:16,880 --> 00:25:18,640 to just elevate it massively, 556 00:25:18,640 --> 00:25:21,160 so I'm making a last-minute vinaigrette 557 00:25:21,160 --> 00:25:23,880 just to give that final little kick of acidity. 558 00:25:26,440 --> 00:25:29,640 Mmm. Mmm. Wow. 559 00:25:30,840 --> 00:25:33,080 So, I've just let 'em wait a little bit longer. 560 00:25:33,080 --> 00:25:35,360 I really wanted to get that balance. 561 00:25:35,360 --> 00:25:37,720 Those extra little things, it's better off doing that 562 00:25:37,720 --> 00:25:39,160 and being just a touch late. 563 00:25:40,760 --> 00:25:43,160 Everything's done. It is now plating time. 564 00:25:43,160 --> 00:25:46,200 I'm laying a couple of spoonfuls of that dhal 565 00:25:46,200 --> 00:25:47,840 down in that bottom as that base, 566 00:25:47,840 --> 00:25:52,240 the beautiful smoked rainbow trout with those zesty herbs through it, 567 00:25:52,240 --> 00:25:53,360 that goes on top, 568 00:25:53,360 --> 00:25:58,560 and then that vinaigrette so every spoonful is dhal, trout, vinaigrette. 569 00:25:58,560 --> 00:26:00,320 Mwah! Delicious. 570 00:26:00,320 --> 00:26:01,880 Aye-aye, service, please. 571 00:26:09,840 --> 00:26:11,880 MELISSA: Thank you. JOCK: Thank you. 572 00:26:11,880 --> 00:26:13,280 Thank you. 573 00:26:13,280 --> 00:26:16,120 Our entree from Brent - 574 00:26:16,120 --> 00:26:18,600 Sri Lankan dhal with hot-smoked rainbow trout 575 00:26:18,600 --> 00:26:20,120 and tempered oil. 576 00:26:21,160 --> 00:26:22,240 Smells nice. 577 00:26:23,360 --> 00:26:26,560 Smokiness. It does. It smells stunning. 578 00:26:44,080 --> 00:26:47,440 As you can see by my empty bowl, I rather enjoyed that. 579 00:26:47,440 --> 00:26:49,240 The dhal, let's talk about that first. 580 00:26:49,240 --> 00:26:54,040 He's taken a lot of care in both this level of spice 581 00:26:54,040 --> 00:26:56,840 and also the blend of spices that he's used. 582 00:26:56,840 --> 00:26:59,560 There isn't any one that particularly sticks its nose out 583 00:26:59,560 --> 00:27:00,560 more than the other. 584 00:27:00,560 --> 00:27:03,680 Consequently, it is a beautiful foundation 585 00:27:03,680 --> 00:27:06,200 for that hot-smoked trout that he's done, 586 00:27:06,200 --> 00:27:09,160 which is cooked absolutely beautifully. 587 00:27:09,160 --> 00:27:14,960 Stunning, delicate, fall-apart, lightly smoked trout. 588 00:27:14,960 --> 00:27:17,040 He's dressed it with this temper 589 00:27:17,040 --> 00:27:20,640 which almost sort of uplifted the smokiness in the fish 590 00:27:20,640 --> 00:27:23,440 and tied beautifully in along with the dhal. 591 00:27:24,560 --> 00:27:28,480 This is an excellent dish. It's a dish of elegant complexity. 592 00:27:28,480 --> 00:27:31,280 The spices are playing so beautifully together. 593 00:27:31,280 --> 00:27:34,640 There's a really lovely harmony about what's going on there. 594 00:27:34,640 --> 00:27:38,200 And what I love is this was light, it was refreshing, 595 00:27:38,200 --> 00:27:40,520 and it was a really personal take 596 00:27:40,520 --> 00:27:43,000 on some very familiar flavours and textures 597 00:27:43,000 --> 00:27:44,880 as only Brent can do. 598 00:27:44,880 --> 00:27:48,520 I think this has shown Brent's maturity in cooking. 599 00:27:48,520 --> 00:27:51,920 He knows when to just drive the flavour, 600 00:27:51,920 --> 00:27:53,680 but then he knows when to pull back. 601 00:27:53,680 --> 00:27:56,480 How he treated that fish was exceptional. 602 00:27:56,480 --> 00:28:01,840 The cook on it, the smoke on it, the quick brine on it - unreal. 603 00:28:01,840 --> 00:28:04,880 I think he did extraordinarily well. Mm. 604 00:28:06,440 --> 00:28:08,400 RHIANNON: Come on, Theo! CATH: Yeah, come on, buddy! 605 00:28:08,400 --> 00:28:09,800 It smells beautiful! 606 00:28:09,800 --> 00:28:13,080 THEO: I can see Brent's dishes are going out. 607 00:28:13,080 --> 00:28:15,160 I am so close to serving my food. 608 00:28:15,160 --> 00:28:17,080 He didn't give me the turmeric back. 609 00:28:17,080 --> 00:28:18,720 I was worried in the beginning 610 00:28:18,720 --> 00:28:22,720 about getting this Moroccan-inspired chickpea stew to the right thickness, 611 00:28:22,720 --> 00:28:24,880 but it is exactly how I want it to be. 612 00:28:24,880 --> 00:28:26,080 Tastes so good! 613 00:28:26,080 --> 00:28:29,120 So, the moment of truth. I've got to have a look at these lamb shanks. 614 00:28:29,120 --> 00:28:30,680 (STEAM HISSES) 615 00:28:30,680 --> 00:28:32,280 The smell - bang! - hits me. 616 00:28:32,280 --> 00:28:35,200 The shanks are, like, perfect. 617 00:28:35,200 --> 00:28:37,720 Oh. Yeah, that's punchy. 618 00:28:37,720 --> 00:28:38,920 This is a hearty stew. 619 00:28:38,920 --> 00:28:41,400 You've got another hearty meat on top of that, 620 00:28:41,400 --> 00:28:44,440 so now I'm gonna add some freshness to really lift this dish, 621 00:28:44,440 --> 00:28:48,280 so I'm mixing parsley, mint, some preserved lemon. 622 00:28:48,280 --> 00:28:51,400 That'll add some brightness to this dish because that's what it needs. 623 00:28:51,400 --> 00:28:52,600 ANDY: How's it looking? 624 00:28:52,600 --> 00:28:53,760 Yeah, good. Yeah? 625 00:28:53,760 --> 00:28:55,600 And then I'm just gonna load that on top. 626 00:28:55,600 --> 00:28:58,160 OK. What have you got in here? Mint, parsley and preserved lemon. 627 00:28:58,160 --> 00:29:00,000 I just picked up a handful. Yeah. 628 00:29:00,000 --> 00:29:01,360 No preserved lemon. Yeah, OK. 629 00:29:01,360 --> 00:29:03,600 Rethink this so that in every bite, 630 00:29:03,600 --> 00:29:05,240 you'll be able to taste each component. 631 00:29:05,240 --> 00:29:06,440 Yep. 632 00:29:06,440 --> 00:29:09,560 I think this dish hangs on the seasoning of that 633 00:29:09,560 --> 00:29:10,920 and how this comes together. 634 00:29:10,920 --> 00:29:12,480 Yep. 635 00:29:12,480 --> 00:29:16,200 My herb salad's not working, so I've got to try and fix it, 636 00:29:16,200 --> 00:29:18,360 but I am running out of time. 637 00:29:18,360 --> 00:29:20,120 This is not where I wanna be. 638 00:29:31,320 --> 00:29:33,000 I just picked up a handful. Yeah. 639 00:29:33,000 --> 00:29:35,120 No preserved lemon. Yeah. 640 00:29:36,120 --> 00:29:37,520 Rethink this. OK. 641 00:29:37,520 --> 00:29:40,920 I think this dish hangs on the seasoning of that 642 00:29:40,920 --> 00:29:42,360 and how this comes together. 643 00:29:42,360 --> 00:29:44,520 OK. Thanks, mate. Cheers. 644 00:29:44,520 --> 00:29:47,600 I'm looking at the clock. I am running out of time. 645 00:29:47,600 --> 00:29:50,560 I need to dig deep and think and think fast. 646 00:29:50,560 --> 00:29:51,960 OK. Now... 647 00:29:51,960 --> 00:29:54,000 This dish needs a fresh element, 648 00:29:54,000 --> 00:29:56,800 so, you know, I've already got this beautifully chopped salad 649 00:29:56,800 --> 00:29:59,600 and I don't want to waste it, so I decided to make it into 650 00:29:59,600 --> 00:30:02,720 more of a salsa, more of a chimichurri sort of vibe. 651 00:30:02,720 --> 00:30:05,880 So, I'm now adding some oil, adding loads of lemon, 652 00:30:05,880 --> 00:30:09,120 so it's gonna be, you know, really nice and punchy 653 00:30:09,120 --> 00:30:10,120 when hits your palate, 654 00:30:10,120 --> 00:30:12,800 instead of being kind of like just, like, herbs going in, so... 655 00:30:14,000 --> 00:30:17,640 It's like this...this slap of lemon, 656 00:30:17,640 --> 00:30:20,440 the mint, the parsley, 657 00:30:20,440 --> 00:30:22,800 and it's gonna be perfect for this dish. 658 00:30:22,800 --> 00:30:24,400 Mmm, yum. 659 00:30:30,840 --> 00:30:32,400 Service, please. 660 00:30:32,400 --> 00:30:33,400 Hoo! 661 00:30:33,400 --> 00:30:37,280 The last plates have gone out and it's a big relief. 662 00:30:37,280 --> 00:30:39,560 Holy dooley. 663 00:30:41,000 --> 00:30:44,720 That was massive. Big push. Big tin shed. 664 00:30:44,720 --> 00:30:46,200 Yeah, I'm so relieved. 665 00:30:46,200 --> 00:30:48,600 I'd be lying if I said that, you know, 666 00:30:48,600 --> 00:30:50,240 I didn't come back to this competition 667 00:30:50,240 --> 00:30:53,960 to, you know, show that I'm strong and I can make it all the way. 668 00:30:53,960 --> 00:30:55,360 You know, that's the end goal, 669 00:30:55,360 --> 00:30:58,320 so hopefully today, you know, catapults me into it. 670 00:31:03,800 --> 00:31:05,760 DECLAN: So, I'm ticking off my elements. 671 00:31:05,760 --> 00:31:11,240 My peach and plum salsa with the dashi syrup is ready for service. 672 00:31:11,240 --> 00:31:13,600 This is gonna go in the fridge. 673 00:31:14,880 --> 00:31:17,080 Alright, toasted caramel. 674 00:31:17,080 --> 00:31:20,440 And just to elevate my dish as much as I can, 675 00:31:20,440 --> 00:31:23,440 I'm incorporating toasted barley into my caramel 676 00:31:23,440 --> 00:31:27,040 so that pearl barley flavour is front and centre. 677 00:31:27,040 --> 00:31:29,760 Yeah, that's more than enough caramel now. 678 00:31:29,760 --> 00:31:32,280 I check on my pearl barley for the pudding, 679 00:31:32,280 --> 00:31:34,920 but it's still not soft. 680 00:31:34,920 --> 00:31:37,960 I've really got to keep working on this barley cook. 681 00:31:37,960 --> 00:31:40,480 This is the make or break it for the dish. 682 00:31:40,480 --> 00:31:44,560 I thought max 45 minutes, so, yeah, it's crazy. 683 00:31:44,560 --> 00:31:49,520 Just add coconut milk. I'm going to add one more cup. 684 00:31:49,520 --> 00:31:53,320 This pearl barley has been cooking for nearly two hours. 685 00:31:53,320 --> 00:31:56,440 I'm starting to worry that it may not cook in time. 686 00:31:56,440 --> 00:31:59,760 You know, I just want this coconut milk to reduce down 687 00:31:59,760 --> 00:32:01,760 and soak into those barley pearls. 688 00:32:01,760 --> 00:32:03,640 RHIANNON: Come on, guys! CATH: Come on, let's go! 689 00:32:03,640 --> 00:32:05,640 Looking good, guys! 690 00:32:08,680 --> 00:32:10,440 THEO: Now it's time to plate up. 691 00:32:10,440 --> 00:32:12,280 Mmm! 692 00:32:13,760 --> 00:32:16,800 I'm putting a ladle of my chickpea stew on the bottom, 693 00:32:16,800 --> 00:32:19,720 my flaked lamb on top of that. 694 00:32:19,720 --> 00:32:22,960 I hit it with a little bit of that beautiful liquid reduction 695 00:32:22,960 --> 00:32:24,960 that the lamb shanks have been cooking in. 696 00:32:24,960 --> 00:32:28,320 I then put that salsa verde on top, 697 00:32:28,320 --> 00:32:31,160 dot some yoghurt all around. 698 00:32:31,160 --> 00:32:32,560 I add my flatbread. 699 00:32:32,560 --> 00:32:33,560 (CHUCKLES) 700 00:32:33,560 --> 00:32:36,200 This is exactly the way I wanted it to look. 701 00:32:36,200 --> 00:32:38,120 Service, please. 702 00:32:38,120 --> 00:32:40,120 Thanks. Thanks, guys. 703 00:32:52,360 --> 00:32:53,840 JOCK: Thank you. 704 00:32:56,200 --> 00:32:57,960 Well, well, well. 705 00:33:00,160 --> 00:33:01,680 MELISSA: Well, here's our main from Theo. 706 00:33:01,680 --> 00:33:04,200 Chickpea and lamb stew, 707 00:33:04,200 --> 00:33:06,680 spiced flatbread and yoghurt. 708 00:33:08,440 --> 00:33:09,640 Wow. 709 00:33:09,640 --> 00:33:12,240 Can I just say, how good does this smell? 710 00:33:12,240 --> 00:33:13,960 Yeah, unbelievable. Doesn't it? 711 00:33:13,960 --> 00:33:16,920 Yeah, I'm dying to get into this. Looks epic. 712 00:33:44,360 --> 00:33:46,360 This is it. He did it. 713 00:33:46,360 --> 00:33:49,120 The chickpeas, again, are the star of the show. 714 00:33:49,120 --> 00:33:52,360 The spice of the cinnamon and the cumin 715 00:33:52,360 --> 00:33:54,640 and the smoked paprika that he talked about 716 00:33:54,640 --> 00:33:56,360 are just singing in the background. 717 00:33:56,360 --> 00:33:59,520 The lamb. Like, can you cook a shank better than that? 718 00:33:59,520 --> 00:34:00,520 No. 719 00:34:00,520 --> 00:34:03,920 Just pulling it and then elegantly, you know, placing it over the top 720 00:34:03,920 --> 00:34:05,680 of that beautiful chickpea stew. 721 00:34:05,680 --> 00:34:06,720 Yeah. 722 00:34:06,720 --> 00:34:08,720 And I'm so glad he got to where he did 723 00:34:08,720 --> 00:34:12,760 with the herb kind of preserved lemon sauce, because, you know, 724 00:34:12,760 --> 00:34:16,480 it gives it the freshness, it gives it the zing that it needs. 725 00:34:16,480 --> 00:34:19,400 And then flatbread. You know, we knew that that was gonna be... 726 00:34:19,400 --> 00:34:20,400 (LAUGHS) 727 00:34:20,400 --> 00:34:23,800 Folding some fenugreek through the dough 728 00:34:23,800 --> 00:34:26,760 has really just linked it to that chickpea stew. 729 00:34:26,760 --> 00:34:28,440 Look, it's an extraordinary plate of food 730 00:34:28,440 --> 00:34:30,520 when the chickpeas are the star of the show 731 00:34:30,520 --> 00:34:34,680 and lamb, which is almost always the crowning glory on a plate, 732 00:34:34,680 --> 00:34:36,840 is second fiddle, 733 00:34:36,840 --> 00:34:39,960 because the stew itself is extraordinary. 734 00:34:39,960 --> 00:34:42,840 He's evolved this into a dish 735 00:34:42,840 --> 00:34:44,760 that really speaks to the authenticity 736 00:34:44,760 --> 00:34:47,240 of who Theo is becoming as a cook 737 00:34:47,240 --> 00:34:48,760 and it's truly wonderful. 738 00:34:48,760 --> 00:34:53,360 Amazing. This is a dish fitting of this room. 739 00:34:53,360 --> 00:34:56,080 If you think, the chickpeas, they were cooking until... 740 00:34:56,080 --> 00:34:57,320 Just then. Just then. 741 00:34:57,320 --> 00:34:58,320 (LAUGHS) 742 00:34:58,320 --> 00:35:00,960 So, you know, his choice to leave them just ticking over 743 00:35:00,960 --> 00:35:04,280 until just the right moment, that's the entire cook. 744 00:35:04,280 --> 00:35:06,400 He didn't lose his bottle. He just kept going. 745 00:35:06,400 --> 00:35:11,120 And then he chose to actually get the sauce from the lamb shanks 746 00:35:11,120 --> 00:35:13,800 back in a pan and reduce it even further. 747 00:35:13,800 --> 00:35:18,000 He then used it to fold in together all the shredded lamb. 748 00:35:18,000 --> 00:35:20,480 For me, this was the genius part about it. 749 00:35:20,480 --> 00:35:24,320 That move there meant that the lamb didn't disappear 750 00:35:24,320 --> 00:35:25,760 into the chickpea stew. 751 00:35:25,760 --> 00:35:26,920 And then, you know, 752 00:35:26,920 --> 00:35:31,160 this sort of parsley, preserved lemon sort of guy 753 00:35:31,160 --> 00:35:33,800 that he's just put a little bit of that in - 754 00:35:33,800 --> 00:35:34,920 delicious. 755 00:35:34,920 --> 00:35:37,120 What a day to do it. 756 00:35:38,560 --> 00:35:40,520 How you going, Theo? THEO: Good, mate. 757 00:35:40,520 --> 00:35:42,160 Getting it out on time? Yep. 758 00:35:42,160 --> 00:35:43,840 Good stuff, brother. 759 00:35:45,800 --> 00:35:48,160 Maybe another 15 minutes on this 760 00:35:48,160 --> 00:35:51,040 so I get that texture of the barley that I'm after. 761 00:35:51,040 --> 00:35:54,120 I am up next and this pearl barley pudding 762 00:35:54,120 --> 00:35:56,640 is taking a lot longer to soften up than I thought. 763 00:35:56,640 --> 00:35:57,760 Far out. 764 00:35:57,760 --> 00:35:58,960 It's still not ready. 765 00:35:58,960 --> 00:36:02,080 The texture that I'm going to finish with on the barley 766 00:36:02,080 --> 00:36:03,920 is the most important part of this dish. 767 00:36:03,920 --> 00:36:07,520 I'm aiming for the consistency of that rice pudding I had as a kid. 768 00:36:07,520 --> 00:36:10,880 I'm not gonna know till the final minutes if this has worked out, 769 00:36:10,880 --> 00:36:12,560 so that is a bit stressful 770 00:36:12,560 --> 00:36:16,720 because if it isn't right, it's too late to fix the dish. 771 00:36:28,680 --> 00:36:34,120 Stream full episodes of MasterChef Australia now on 10 play. 772 00:36:37,480 --> 00:36:40,160 (DRAMATIC MUSIC) 773 00:36:40,160 --> 00:36:43,160 (INDISTINCT CONVERSATIONS) 774 00:36:47,720 --> 00:36:51,520 THEO: How many have I done? I don't know. Service, please. 775 00:36:51,520 --> 00:36:53,520 Thank you, guys. Thank you so much. 776 00:36:54,640 --> 00:37:00,320 Oh! Man, that was, uh... That was intense. 777 00:37:00,320 --> 00:37:03,320 (STIRRING MUSIC) 778 00:37:11,400 --> 00:37:15,280 Like, it just sort of hit me, you know, top 5, 779 00:37:15,280 --> 00:37:16,520 everything I've done, 780 00:37:16,520 --> 00:37:19,440 all the love, all the blood, sweat is in that dish today, 781 00:37:19,440 --> 00:37:20,880 and I'm so proud of it. 782 00:37:23,440 --> 00:37:26,880 DECLAN: Cream, caramel, whisk. 783 00:37:26,880 --> 00:37:28,800 All my elements are pretty much done. 784 00:37:28,800 --> 00:37:32,240 I've just been waiting for my pearl barley to soften up. 785 00:37:33,280 --> 00:37:36,920 Um, look, I think it's been about two hours. 786 00:37:36,920 --> 00:37:38,760 Stressing out big-time. 787 00:37:43,640 --> 00:37:45,640 Finally, it's cooked. 788 00:37:45,640 --> 00:37:49,400 It's all sort of moulded together by the beautiful coconut milk. 789 00:37:49,400 --> 00:37:52,560 I wanted this barley to still have a bit of texture to it, 790 00:37:52,560 --> 00:37:53,800 like, a little bit of chew. 791 00:37:53,800 --> 00:37:56,280 It's soft, but it's definitely got texture to it 792 00:37:56,280 --> 00:37:59,560 and the coconut cream and barley are as one, 793 00:37:59,560 --> 00:38:03,160 so I just hope when I present it, it's everything that I was hoping. 794 00:38:03,160 --> 00:38:05,440 Now's the moment of truth. 795 00:38:05,440 --> 00:38:10,800 First up for service, I get my pearl barley pudding in a nice circle. 796 00:38:12,720 --> 00:38:16,480 And then I'm adding a spoonful of that fresh plum salsa... 797 00:38:18,920 --> 00:38:21,840 ..with some more dashi sugar syrup around the outside. 798 00:38:23,720 --> 00:38:25,560 A little bit of this. 799 00:38:25,560 --> 00:38:27,000 And then I'm finishing it off, 800 00:38:27,000 --> 00:38:30,560 sprinkling over some toasted barley and coconut flakes with it. 801 00:38:30,560 --> 00:38:36,560 So, um, we'll go up to the diner, we'll place it down 802 00:38:36,560 --> 00:38:39,120 and it's just a rich, thick caramel 803 00:38:39,120 --> 00:38:41,880 and we'll just go back and forth. 804 00:38:41,880 --> 00:38:44,280 Alright, thanks, guys. 805 00:38:45,320 --> 00:38:47,840 As these plates are going out off the pass, 806 00:38:47,840 --> 00:38:49,280 I'm happy they're leaving... 807 00:38:50,800 --> 00:38:54,520 ..and that I featured that pearl barley not only in the pudding, 808 00:38:54,520 --> 00:38:56,920 but in that caramel sauce. 809 00:38:56,920 --> 00:38:59,120 I do like the taste of it, 810 00:38:59,120 --> 00:39:01,120 but, like, it's quite unusual, 811 00:39:01,120 --> 00:39:04,680 so I hope that the judges and all the diners will enjoy it. 812 00:39:08,080 --> 00:39:09,480 Hello! 813 00:39:10,760 --> 00:39:12,000 Thank you. 814 00:39:14,840 --> 00:39:18,320 Our dessert from Declan - pearl barley coconut pudding, 815 00:39:18,320 --> 00:39:21,360 peach and plum salsa and pearl barley caramel. 816 00:39:29,560 --> 00:39:31,200 Look at the colour on it. 817 00:39:53,160 --> 00:39:54,640 I have to say 818 00:39:54,640 --> 00:39:57,760 that is a sensational dessert. 819 00:39:57,760 --> 00:39:59,840 So good. Wow. 820 00:39:59,840 --> 00:40:03,520 The cook on the pearl barley in the pudding is excellent. 821 00:40:03,520 --> 00:40:07,920 He stirred that pot every two minutes for three hours 822 00:40:07,920 --> 00:40:11,120 and if he hadn't, it would have burned in, what, two minutes? 823 00:40:11,120 --> 00:40:12,120 Yep. 824 00:40:12,120 --> 00:40:15,000 There's then the right amount of that salsa been put on top of it 825 00:40:15,000 --> 00:40:19,160 and some of the juices from the salsa pooled around the outside. 826 00:40:19,160 --> 00:40:21,920 I think what he's been very clever to do, though, 827 00:40:21,920 --> 00:40:24,920 is actually accentuate more of the pearl barley 828 00:40:24,920 --> 00:40:27,440 through this amazing caramel. 829 00:40:27,440 --> 00:40:31,680 It is roasty, toasty, nutty pearl barley 830 00:40:31,680 --> 00:40:36,160 in comparison to the luxurious, velvety, coconut-y version 831 00:40:36,160 --> 00:40:37,840 that we see in the pudding. 832 00:40:39,480 --> 00:40:42,400 May I say, this looks beautiful. It looks unreal. 833 00:40:42,400 --> 00:40:43,760 It looks pretty good. Yeah. 834 00:40:43,760 --> 00:40:45,120 I'm so happy for him. 835 00:40:45,120 --> 00:40:50,880 This is a perfect symphony of flavours going on. 836 00:40:50,880 --> 00:40:55,800 There's this deep, savoury, rich, decadent quality about this dessert, 837 00:40:55,800 --> 00:40:58,200 but it's still refreshing and therefore perfect. 838 00:40:58,200 --> 00:41:00,480 You're tasting the mint, you're tasting the lime, 839 00:41:00,480 --> 00:41:02,320 the coconut, the plum. 840 00:41:02,320 --> 00:41:04,360 It's all there. 841 00:41:04,360 --> 00:41:07,560 There is just so much complexity and it's all discernible, 842 00:41:07,560 --> 00:41:11,600 but together it's just a magical bite of food. 843 00:41:11,600 --> 00:41:13,520 It's insanely good. 844 00:41:13,520 --> 00:41:16,080 I feel like Declan's whole competition 845 00:41:16,080 --> 00:41:18,560 has kind of led him to this dessert right here. 846 00:41:18,560 --> 00:41:23,840 He's been the guy who's super laidback, you know, loves a joke, 847 00:41:23,840 --> 00:41:26,280 doesn't like to take anything too serious, 848 00:41:26,280 --> 00:41:28,600 never really lets on how much he wants it, 849 00:41:28,600 --> 00:41:32,280 but I really feel like as soon as he got dessert today, 850 00:41:32,280 --> 00:41:33,680 it was game on. 851 00:41:33,680 --> 00:41:34,680 Yeah. You know? 852 00:41:34,680 --> 00:41:36,520 He knew it was gonna be a challenge. 853 00:41:36,520 --> 00:41:41,200 He knew that he wanted to do, you know, our surroundings justice. 854 00:41:41,200 --> 00:41:44,200 Um, and I think he really just drew a line in the sand and said, 855 00:41:44,200 --> 00:41:45,600 "I wanna win this." 856 00:41:47,200 --> 00:41:50,360 Alright, service, please. Last two. 857 00:41:50,360 --> 00:41:52,800 How good is that? I'm done. 858 00:41:52,800 --> 00:41:56,160 It was bloody exhausting. 859 00:41:56,160 --> 00:41:59,080 I didn't really know what to do when I got given dessert and barley, 860 00:41:59,080 --> 00:42:01,240 but I knew I had to make it work 861 00:42:01,240 --> 00:42:03,920 and I'm really proud of what I put together. 862 00:42:03,920 --> 00:42:06,080 This has given me a great amount of confidence 863 00:42:06,080 --> 00:42:08,480 if I were to make it into that Finals Week. 864 00:42:13,600 --> 00:42:16,240 Wow, wow, wow! (LAUGHS) 865 00:42:16,240 --> 00:42:17,680 What a meal! 866 00:42:19,160 --> 00:42:22,280 Three amazing dishes and what a fitting place as well 867 00:42:22,280 --> 00:42:25,880 for them to produce the best food that they've ever produced 868 00:42:25,880 --> 00:42:27,400 in this competition. 869 00:42:27,400 --> 00:42:29,800 Yeah, they really did these grains justice. 870 00:42:30,840 --> 00:42:33,520 They're battle-ready for Finals Week, all three of them, 871 00:42:33,520 --> 00:42:34,920 but we have to pick one. 872 00:42:43,320 --> 00:42:46,840 (CONTEMPLATIVE MUSIC) 873 00:42:48,440 --> 00:42:51,920 Well, what better way to round off our road trip - 874 00:42:51,920 --> 00:42:57,760 with a once-in-a-lifetime meal in a truly spectacular location. 875 00:42:57,760 --> 00:43:01,360 This building that was built to house grains 876 00:43:01,360 --> 00:43:03,600 became the setting to celebrate them 877 00:43:03,600 --> 00:43:06,920 and celebrate them you did. 878 00:43:07,960 --> 00:43:11,320 All three of you really stepped it up today. 879 00:43:13,480 --> 00:43:17,320 Picking the winner today was so challenging, 880 00:43:17,320 --> 00:43:20,240 but it's the kind of challenge that we love, 881 00:43:20,240 --> 00:43:22,800 so we'll start with entree. 882 00:43:24,080 --> 00:43:28,240 Brent, you got to choose your grain and course 883 00:43:28,240 --> 00:43:30,680 and you used that advantage to great effect. 884 00:43:30,680 --> 00:43:35,840 Your trout was expertly cooked, as were the lentils, 885 00:43:35,840 --> 00:43:40,600 and the spice mix was masterfully balanced. 886 00:43:40,600 --> 00:43:44,520 But your last-minute vinaigrette 887 00:43:44,520 --> 00:43:46,280 was the star of the show. 888 00:43:47,920 --> 00:43:52,280 It took the dish from good to great. 889 00:43:52,280 --> 00:43:53,640 Thank you. 890 00:43:53,640 --> 00:43:55,040 Well done. BOTH: Well done. 891 00:43:59,560 --> 00:44:02,440 Over to the mains, and, Theo... 892 00:44:03,560 --> 00:44:06,720 ..your chickpea stew was flawless 893 00:44:06,720 --> 00:44:10,160 and it was the star of the show, 894 00:44:10,160 --> 00:44:13,880 which was surprising because the lamb was so tender, 895 00:44:13,880 --> 00:44:17,480 beautifully cooked and full of flavour. 896 00:44:17,480 --> 00:44:21,680 It was your best dish in the competition so far 897 00:44:21,680 --> 00:44:24,160 by a Victorian country mile! 898 00:44:24,160 --> 00:44:25,240 (BOTH CHEER) 899 00:44:25,240 --> 00:44:27,120 Well done. 900 00:44:27,120 --> 00:44:28,800 Thanks, guys. Thank you. 901 00:44:31,080 --> 00:44:35,680 Declan, you were really handed the short end of the stick 902 00:44:35,680 --> 00:44:37,480 by drawing dessert. 903 00:44:37,480 --> 00:44:42,080 And creating a dessert that makes pearl barley shine is no easy feat, 904 00:44:42,080 --> 00:44:47,040 but we can't overstate how impressive you were today. 905 00:44:47,040 --> 00:44:52,280 You dedicated yourself to the task and you smashed it out of the shed. 906 00:44:52,280 --> 00:44:53,640 Thank you so much. 907 00:44:53,640 --> 00:44:55,760 The pearl barley pudding was luxurious, 908 00:44:55,760 --> 00:44:58,280 the salsa was stunning, 909 00:44:58,280 --> 00:45:02,840 but that caramel, it was complex, it was interesting 910 00:45:02,840 --> 00:45:05,800 and it was an intelligent expression of pearl barley 911 00:45:05,800 --> 00:45:07,720 in the most exciting way. 912 00:45:07,720 --> 00:45:08,840 Thank you. 913 00:45:08,840 --> 00:45:12,160 And what you brought us was a perfect 10, 914 00:45:12,160 --> 00:45:15,800 which is why, Declan, congratulations, you're the winner! 915 00:45:15,800 --> 00:45:17,520 (CONTESTANTS CHEER) You're kidding me! 916 00:45:17,520 --> 00:45:19,000 Oh! 917 00:45:19,000 --> 00:45:20,600 You're kidding me! 918 00:45:20,600 --> 00:45:22,800 (UPLIFTING MUSIC) 919 00:45:22,800 --> 00:45:24,240 What a dessert! 920 00:45:24,240 --> 00:45:28,520 Declan, you are the first contestant into Finals Week 921 00:45:28,520 --> 00:45:30,840 of MasterChef 2023. 922 00:45:30,840 --> 00:45:32,400 (MELISSA, CATH AND RHIANNON CHEER) 923 00:45:32,400 --> 00:45:35,040 (UPLIFTING MUSIC CONTINUES) 924 00:45:38,840 --> 00:45:40,520 That was one helluva cook. 925 00:45:40,520 --> 00:45:44,520 And getting dessert and barley at the beginning of the day, 926 00:45:44,520 --> 00:45:46,680 I didn't know what the hell I was gonna do, 927 00:45:46,680 --> 00:45:49,160 so I really had to switch on, 928 00:45:49,160 --> 00:45:52,280 and I'm going up against, like, such wonderful cooks, 929 00:45:52,280 --> 00:45:55,240 like, the best cooks in Australia right now. 930 00:45:55,240 --> 00:45:59,840 Um, it's emotional, but I really put those emotions behind me today 931 00:45:59,840 --> 00:46:01,120 coming into the cook, 932 00:46:01,120 --> 00:46:04,200 and I think that helped me execute every element. 933 00:46:05,320 --> 00:46:08,880 I think today, for us, it was not the first time, 934 00:46:08,880 --> 00:46:12,880 but it was the most obvious that we've seen you switch on. 935 00:46:12,880 --> 00:46:13,880 Yeah. 936 00:46:13,880 --> 00:46:16,600 Like, as soon as the challenge was set, 937 00:46:16,600 --> 00:46:18,600 as soon as the time started, 938 00:46:18,600 --> 00:46:21,360 you were zoned in. 939 00:46:21,360 --> 00:46:25,960 And, come Sunday, mate, you'll be sitting pretty up on the gantry 940 00:46:25,960 --> 00:46:28,080 while the rest of these guys battle it out 941 00:46:28,080 --> 00:46:32,320 for the last three spots in Finals Week. 942 00:46:32,320 --> 00:46:34,840 Well done. Well done, boys. 943 00:46:35,920 --> 00:46:37,440 Well done, mate. 944 00:46:40,240 --> 00:46:43,560 NARRATOR: Sunday night on MasterChef Australia... 945 00:46:43,560 --> 00:46:44,920 RHIANNON: I'm gonna fight for this 946 00:46:44,920 --> 00:46:47,720 and I'm gonna get into Finals Week straight up. 947 00:46:47,720 --> 00:46:50,800 ..it's a black-apron battle for survival. 948 00:46:50,800 --> 00:46:52,600 THEO: I've got a lot more in the tank. 949 00:46:52,600 --> 00:46:54,400 I feel like I can go all the way. 950 00:46:54,400 --> 00:46:56,360 Will it be their final cook 951 00:46:56,360 --> 00:46:58,320 in the MasterChef kitchen... 952 00:46:58,320 --> 00:46:59,560 MELISSA: It needs to be 953 00:46:59,560 --> 00:47:00,840 crowning glory kind of stuff. 954 00:47:00,840 --> 00:47:03,440 ..or a ticket into Finals Week? 955 00:47:03,440 --> 00:47:04,680 CATH: I'm not going down 956 00:47:04,680 --> 00:47:05,880 without a fight, I tell you. 957 00:47:05,880 --> 00:47:07,360 BRENT: There's one more secret weapon 958 00:47:07,360 --> 00:47:08,600 up my sleeve. 959 00:47:08,600 --> 00:47:10,560 This is the thing that could send you home. 960 00:47:15,360 --> 00:47:17,680 Captions by Red Bee Media