1 00:00:00,080 --> 00:00:00,440 Thanks, guys. Thank you. 2 00:00:01,040 --> 00:00:04,960 NARRATOR: Previously on MasterChef Australia... 3 00:00:04,960 --> 00:00:06,760 CONTESTANTS: Aww! 4 00:00:06,760 --> 00:00:09,800 ..our top four received letters from home... 5 00:00:09,800 --> 00:00:11,200 Sorry, guys. 6 00:00:11,200 --> 00:00:14,360 "MasterChef Winner 2023 will look so good on you." 7 00:00:14,360 --> 00:00:16,840 ..and requests for family favourites. 8 00:00:16,840 --> 00:00:19,120 "I've missed your chilli prawn pasta." 9 00:00:19,120 --> 00:00:21,080 (JOCK LAUGHS) (CHORTLES) 10 00:00:21,080 --> 00:00:24,680 They were eager to do their loved ones proud... 11 00:00:24,680 --> 00:00:26,360 RHIANNON: Oh, my God, that tastes way better 12 00:00:26,360 --> 00:00:27,800 than I used to make in Townsville. 13 00:00:27,800 --> 00:00:30,440 ..but got pushed to the limit. 14 00:00:30,440 --> 00:00:32,800 THEO: What a task she has actually set me here. 15 00:00:32,800 --> 00:00:34,760 Laure, what are you doing to me? 16 00:00:34,760 --> 00:00:38,000 Their dishes wowed the judges. 17 00:00:38,000 --> 00:00:41,280 ANDY: I can guarantee, that is the best version you've ever cooked. 18 00:00:41,280 --> 00:00:42,800 MELISSA: It's everything that you want. 19 00:00:42,800 --> 00:00:46,760 This is unbelievable. Mate, I'm so proud of you. 20 00:00:46,760 --> 00:00:51,040 And Brent was the standout, winning immunity. 21 00:00:51,040 --> 00:00:52,400 Well done. 22 00:00:52,400 --> 00:00:54,560 Tonight... 23 00:00:54,560 --> 00:00:57,400 ..a massive Pressure Test 24 00:00:57,400 --> 00:01:00,080 with an even bigger twist. 25 00:01:00,080 --> 00:01:02,080 DECLAN: This isn't your normal Pressure Test. 26 00:01:02,080 --> 00:01:04,400 This is on a whole nother level. 27 00:01:11,280 --> 00:01:14,040 (RHIANNON SIGHS) Black-apron day, guys. 28 00:01:14,040 --> 00:01:15,120 THEO: Ooh! 29 00:01:17,280 --> 00:01:19,680 Today, stakes are super high. 30 00:01:19,680 --> 00:01:22,960 Pressure Test going into semifinals. 31 00:01:22,960 --> 00:01:24,400 There's a lot riding on this. 32 00:01:24,400 --> 00:01:26,960 And we're so close to the end now 33 00:01:26,960 --> 00:01:29,320 that I know that this is gonna be super difficult. 34 00:01:31,280 --> 00:01:33,200 (JUDGES CLAP) 35 00:01:33,200 --> 00:01:34,920 Hey! Hey! 36 00:01:34,920 --> 00:01:36,480 MELISSA: Hey! 37 00:01:41,960 --> 00:01:43,680 Morning, everyone. RHIANNON AND DECLAN: Morning. 38 00:01:43,680 --> 00:01:47,640 Well, we are well and truly in the swing of Finals Week now. 39 00:01:47,640 --> 00:01:51,440 And the stakes, they are just getting higher and higher. 40 00:01:51,440 --> 00:01:53,960 Speaking of higher, ho! 41 00:01:53,960 --> 00:01:55,520 Brent. Look at him. 42 00:01:55,520 --> 00:01:57,120 Up there in the gantry, mate. 43 00:01:57,120 --> 00:01:58,120 Good gig. 44 00:01:58,120 --> 00:02:00,680 First contestant into the semifinal. 45 00:02:00,680 --> 00:02:02,800 Mate, you can kick back and relax. Yep. 46 00:02:02,800 --> 00:02:07,400 Because these three - hoo! - they're about to get put through the ringer. 47 00:02:09,000 --> 00:02:12,440 Today's Pressure Test is going to really test you. 48 00:02:13,920 --> 00:02:16,120 Not just because it's Finals Week. 49 00:02:16,120 --> 00:02:17,720 Not just because it's been set 50 00:02:17,720 --> 00:02:20,040 by one of Australia's most accomplished chefs. 51 00:02:21,160 --> 00:02:24,200 But also, because in this Pressure Test, 52 00:02:24,200 --> 00:02:27,680 you'll be taught to make the dish by the chef who created it. 53 00:02:28,720 --> 00:02:32,760 And you'll need to remember every single step... 54 00:02:34,080 --> 00:02:35,320 ..off by heart. 55 00:02:35,320 --> 00:02:36,680 Oh! 56 00:02:38,560 --> 00:02:40,000 (HISSES) 57 00:02:40,000 --> 00:02:41,200 How's your memory, Rhiannon? 58 00:02:41,200 --> 00:02:44,600 When you eat something, can you remember what it tasted like? 59 00:02:44,600 --> 00:02:45,880 Palate is great. 60 00:02:45,880 --> 00:02:47,400 That is my memory. 61 00:02:47,400 --> 00:02:50,200 Like, if I taste something, I can just go, "Yep, yep, yep, yep." 62 00:02:50,200 --> 00:02:53,520 So that's what I'm really gonna have to rely on. 63 00:02:53,520 --> 00:02:54,920 Absolutely. 64 00:02:54,920 --> 00:02:57,640 Theo, does this play into your hands, you think? 65 00:02:57,640 --> 00:02:59,960 Um... Yeah, I'm sure I'll kill it. 66 00:02:59,960 --> 00:03:01,600 So...um... (OTHERS LAUGH) 67 00:03:01,600 --> 00:03:03,480 Yeah. We'll, uh... We'll see. 68 00:03:04,520 --> 00:03:06,200 The real kicker to this challenge 69 00:03:06,200 --> 00:03:10,600 is that the chef is not about to walk through those doors. 70 00:03:11,800 --> 00:03:17,720 Because today you're going to learn from him in his kitchen in Sydney! 71 00:03:17,720 --> 00:03:21,080 (ALL LAUGH AND EXCLAIM) That's pretty good. 72 00:03:21,080 --> 00:03:22,320 See you, Brenty. See ya! 73 00:03:22,320 --> 00:03:24,920 Bye-bye. 'Bye! 74 00:03:24,920 --> 00:03:27,640 (RHIANNON LAUGHS) OK. Oh, jeez! That's pretty cool. 75 00:03:27,640 --> 00:03:29,080 See ya! DECLAN: See ya, Brent. 76 00:03:29,080 --> 00:03:30,240 'Bye. 77 00:03:32,040 --> 00:03:34,040 (MAJESTIC MUSIC) 78 00:03:39,400 --> 00:03:41,480 THEO: Oh, my! Look at this. RHIANNON: Here we are. 79 00:03:41,480 --> 00:03:43,880 This is so cool. (CHUCKLES) The Opera House! 80 00:03:46,360 --> 00:03:47,840 I am looking around. 81 00:03:47,840 --> 00:03:49,600 Sydney Harbour Bridge. 82 00:03:49,600 --> 00:03:51,200 Sydney Harbour. 83 00:03:51,200 --> 00:03:54,200 These iconic landmarks. 84 00:03:54,200 --> 00:03:57,160 DECLAN: Beautiful day. Sydney's really turning it on for us. 85 00:03:57,160 --> 00:03:58,760 Really has, mate. Sure is. 86 00:03:58,760 --> 00:04:00,920 And then I'm looking up at the Opera House. 87 00:04:00,920 --> 00:04:02,840 Oh, look who it is! 88 00:04:02,840 --> 00:04:04,520 Oh, hey! It's Peter. 89 00:04:04,520 --> 00:04:05,600 Hello, guys. 90 00:04:05,600 --> 00:04:07,800 Peter Gilmore! (LAUGHS) 91 00:04:07,800 --> 00:04:10,080 Peter. Declan. Nice to meet you. 92 00:04:10,080 --> 00:04:12,880 Rhiannon. Lovely to meet you. Nice to finally meet you. 93 00:04:12,880 --> 00:04:14,800 Welcome to the iconic Sydney Opera House. 94 00:04:14,800 --> 00:04:17,080 This is the home of my restaurant, Bennelong. 95 00:04:17,080 --> 00:04:20,200 The Opera House is celebrating its 50th year this year. 96 00:04:20,200 --> 00:04:22,320 What a perfect time for you to come and visit. 97 00:04:22,320 --> 00:04:23,800 Wanna come into the kitchen? 98 00:04:23,800 --> 00:04:25,080 We'd love to! Awesome. 99 00:04:25,080 --> 00:04:27,160 Peter Gilmore has created 100 00:04:27,160 --> 00:04:30,360 some of the toughest Pressure Tests in MasterChef. 101 00:04:35,040 --> 00:04:36,880 I am so scared, 102 00:04:36,880 --> 00:04:39,720 but I'm also so bloody excited to meet him. 103 00:04:39,720 --> 00:04:40,880 I can't wait. 104 00:04:41,920 --> 00:04:43,240 Wow! 105 00:04:43,240 --> 00:04:44,800 What a cool kitchen. MAN: Hey, guys. 106 00:04:44,800 --> 00:04:46,000 Hey. How you going? Hello. 107 00:04:46,000 --> 00:04:47,880 Yeah, good, thank you. G'day. 108 00:04:47,880 --> 00:04:49,640 Welcome to the Bennelong kitchen. 109 00:04:49,640 --> 00:04:52,400 Guys, I'd like to introduce you to my head chef. 110 00:04:52,400 --> 00:04:54,320 This is Rob Cockerill. Hello. 111 00:04:54,320 --> 00:04:56,360 And my senior sous-chef, Mark Firla. 112 00:04:56,360 --> 00:04:57,640 Hey, guys. 113 00:04:57,640 --> 00:05:01,080 They're gonna help me show you the dish that you're gonna be preparing. 114 00:05:01,080 --> 00:05:03,200 You're not getting the recipe. Yeah. 115 00:05:03,200 --> 00:05:05,120 So you gotta remember it. (LAUGHS) 116 00:05:05,120 --> 00:05:06,600 Easy. 117 00:05:06,600 --> 00:05:08,600 You wanna have a look? Yeah, love to. 118 00:05:08,600 --> 00:05:09,880 Let's get into it. OK. 119 00:05:11,120 --> 00:05:13,200 Oh, wow! 120 00:05:14,880 --> 00:05:17,360 Squid, scallops and pipis... DECLAN: Yum! 121 00:05:17,360 --> 00:05:20,280 ..on crispy eggplant with a XO sauce. 122 00:05:21,320 --> 00:05:22,880 Beautiful. Oh, wow! 123 00:05:23,880 --> 00:05:26,280 DECLAN: This dish looks so intricate. 124 00:05:26,280 --> 00:05:28,560 That's a piece of art right there. 125 00:05:28,560 --> 00:05:30,600 Looks amazing. 126 00:05:30,600 --> 00:05:32,480 This is gonna be difficult. 127 00:05:33,480 --> 00:05:35,760 OK, guys. Let's get into it. Yeah, awesome. 128 00:05:35,760 --> 00:05:38,600 Alright, first of all, we're gonna cook the XO sauce. 129 00:05:38,600 --> 00:05:41,160 We've got 800 mils of chicken stock in here. 130 00:05:41,160 --> 00:05:43,400 And I want to infuse this chicken stock 131 00:05:43,400 --> 00:05:46,360 with 200g of pipis and roughly three spring onions. 132 00:05:46,360 --> 00:05:47,360 OK. 133 00:05:47,360 --> 00:05:49,040 The idea is it's quite a layered sauce, 134 00:05:49,040 --> 00:05:51,440 so there's lots of flavours going in here. 135 00:05:51,440 --> 00:05:53,520 So you have to use all your wits about you 136 00:05:53,520 --> 00:05:54,880 to make this happen, OK? 137 00:05:54,880 --> 00:05:57,840 There are so many ingredients in Peter's XO sauce. 138 00:05:57,840 --> 00:06:00,280 We're gonna add 50g of eschalots. 139 00:06:00,280 --> 00:06:02,640 Then we've got the garlic. 15g. 140 00:06:02,640 --> 00:06:06,160 And then you've got about 13g of ginger, OK? 141 00:06:06,160 --> 00:06:09,520 Shiitake mushrooms, 50g. And 30g, some bacon. 142 00:06:09,520 --> 00:06:10,760 If the measurements are wrong, 143 00:06:10,760 --> 00:06:13,040 it could throw off the balance of the whole sauce. 144 00:06:13,040 --> 00:06:16,840 Now the next thing we're gonna do is we're gonna add the chilli paste. 145 00:06:16,840 --> 00:06:19,200 Now, this is fermented Korean chilli paste. 146 00:06:19,200 --> 00:06:20,200 Wow. 147 00:06:20,200 --> 00:06:21,960 This is what is my secret ingredient... 148 00:06:21,960 --> 00:06:23,440 Yum. ..in my XO sauce. 149 00:06:23,440 --> 00:06:24,480 Oh, wow. Yeah. 150 00:06:24,480 --> 00:06:26,960 And we actually make this ourselves. Oh, wow! Epic. 151 00:06:26,960 --> 00:06:29,160 Be 30g, 32g. That smell. 152 00:06:29,160 --> 00:06:31,080 Yeah. Oh, it smells amazing. 153 00:06:31,080 --> 00:06:33,880 Now the time to add the stock. 154 00:06:33,880 --> 00:06:36,240 Beautiful. Nice. 155 00:06:37,800 --> 00:06:39,280 Lots and lots of flavour. Yeah. 156 00:06:39,280 --> 00:06:40,560 The colour's amazing. 157 00:06:40,560 --> 00:06:43,760 Essentially, you're gonna reduce this liquid by about half. 158 00:06:43,760 --> 00:06:45,680 Alright. Yep. OK? 159 00:06:45,680 --> 00:06:49,520 Trying to remember the flavours, the balance is pretty full-on. 160 00:06:49,520 --> 00:06:53,200 So we've got the XO sauce simmering away there just very gently. 161 00:06:53,200 --> 00:06:56,080 So we're gonna move on to making the brown butter aioli. 162 00:06:56,080 --> 00:06:58,560 MARK: First of all, we need to make the brown butter. 163 00:06:58,560 --> 00:07:01,560 It needs to be quite dark, otherwise you're not gonna get the flavour. 164 00:07:01,560 --> 00:07:02,720 OK. Alright? 165 00:07:02,720 --> 00:07:05,400 Yeah, just have a look in there now. That's what you're after. 166 00:07:05,400 --> 00:07:07,120 Then we're gonna add our oil. 167 00:07:08,200 --> 00:07:11,720 So we're gonna put our eggs in first and then confit garlic. 168 00:07:11,720 --> 00:07:12,760 Alright. RHIANNON: Yep. 169 00:07:12,760 --> 00:07:16,080 And then we're gonna slowly add in our brown butter oil. 170 00:07:16,080 --> 00:07:18,080 (FOOD PROCESSOR WHIRRS) 171 00:07:18,080 --> 00:07:19,840 (DRAMATIC MUSIC) 172 00:07:25,640 --> 00:07:27,560 Wow, look how creamy that looks. 173 00:07:27,560 --> 00:07:29,000 We'll move on to the next thing. 174 00:07:29,000 --> 00:07:30,040 OK. Beautiful. 175 00:07:30,040 --> 00:07:31,360 Hey, guys. CONTESTANTS: Hey. 176 00:07:31,360 --> 00:07:33,840 Rob's gonna show you the squid. 177 00:07:33,840 --> 00:07:35,480 A great textural element for the dish. 178 00:07:35,480 --> 00:07:36,520 Yep. 179 00:07:36,520 --> 00:07:38,600 We want a beautiful silky squid noodle. 180 00:07:38,600 --> 00:07:41,240 Just gonna this head. 181 00:07:41,240 --> 00:07:44,640 Gently removing...the innards out. 182 00:07:44,640 --> 00:07:47,920 Just making sure, keeping everything nice and intact 183 00:07:47,920 --> 00:07:50,200 so it doesn't make an inky mess. 184 00:07:50,200 --> 00:07:51,560 Yeah. Yeah. (CHUCKLES) 185 00:07:51,560 --> 00:07:54,960 It's really important to watch every hand movement, 186 00:07:54,960 --> 00:07:56,000 everything he does, 187 00:07:56,000 --> 00:08:00,160 It's actually quite technical and I have to remember every single step. 188 00:08:00,160 --> 00:08:03,320 Next, you're gonna cut through down to the thicker membrane. 189 00:08:03,320 --> 00:08:05,880 And just pull the knife up at...at that point. 190 00:08:05,880 --> 00:08:07,560 You can feel it almost with the knife. 191 00:08:08,640 --> 00:08:13,960 And by doing that, you're gonna keep a nice bit of structure to the squid 192 00:08:13,960 --> 00:08:16,600 but also we're gonna be able to pull this off in one hit. 193 00:08:16,600 --> 00:08:17,880 Yeah. 194 00:08:17,880 --> 00:08:22,000 Alright, the first is just to take that seam down a little bit 195 00:08:22,000 --> 00:08:24,120 and that's gonna give you a nice purchase 196 00:08:24,120 --> 00:08:26,880 to take the rest of the squid down. 197 00:08:26,880 --> 00:08:29,280 And it should just come off in one go. 198 00:08:29,280 --> 00:08:30,840 How long's that gonna take us? 199 00:08:30,840 --> 00:08:34,160 I think that was four minutes or so. You'll be right. 200 00:08:34,160 --> 00:08:36,600 Very quick. Yeah. Very impressive. 201 00:08:36,600 --> 00:08:38,360 Rob just made it look so easy. 202 00:08:38,360 --> 00:08:41,440 We're gonna try and get a 1mm noodle. 203 00:08:41,440 --> 00:08:44,720 But there's a lot of finesse involved in all the elements. 204 00:08:44,720 --> 00:08:47,480 MARK: So we're just gonna cut them horizontally, OK? 205 00:08:47,480 --> 00:08:49,320 The prep of the scallops. PETER: Like that. 206 00:08:49,320 --> 00:08:50,320 RHIANNON: Yeah. 207 00:08:50,320 --> 00:08:51,320 Then the pipis. 208 00:08:51,320 --> 00:08:53,520 What we wanna do is open them up, take them out, 209 00:08:53,520 --> 00:08:55,680 'cause you're gonna be heating them in some clarified butter 210 00:08:55,680 --> 00:08:57,440 to get hot for the dish. 211 00:08:57,440 --> 00:08:58,920 The thickness of the eggplant. 212 00:08:58,920 --> 00:09:00,920 That's the sort of diameter that you're looking at, guys. 213 00:09:00,920 --> 00:09:01,960 Yep. OK. 214 00:09:01,960 --> 00:09:03,920 And around about that sort of thickness. 215 00:09:03,920 --> 00:09:05,760 Down to the bacon. 216 00:09:05,760 --> 00:09:09,960 Best way to crisp this is in a hot pan with another smaller pan on top. 217 00:09:09,960 --> 00:09:11,560 And then the peanuts. 218 00:09:11,560 --> 00:09:13,560 They have this natural stripe. 219 00:09:13,560 --> 00:09:15,160 And everything has been thought about 220 00:09:15,160 --> 00:09:16,600 and integrated with each other. 221 00:09:16,600 --> 00:09:19,400 It all looks like it's really, really intricate 222 00:09:19,400 --> 00:09:21,720 and that's something that I'll have to focus on. 223 00:09:21,720 --> 00:09:24,720 OK, guys, so that's all of the seafood prepared. 224 00:09:24,720 --> 00:09:26,800 Crispy bacon. Peanuts. 225 00:09:26,800 --> 00:09:30,000 The XO sauce, just about perfect now. 226 00:09:30,000 --> 00:09:32,000 Let me show you the consistency we're after. 227 00:09:32,000 --> 00:09:33,680 Oh, yep. See how that's reduced down? 228 00:09:33,680 --> 00:09:35,080 DECLAN AND RHIANNON: Yeah. OK. 229 00:09:35,080 --> 00:09:36,760 Glossy. Beautiful. 230 00:09:36,760 --> 00:09:38,000 Exactly. Yeah. 231 00:09:38,000 --> 00:09:40,360 We're going to strain it 232 00:09:40,360 --> 00:09:44,200 and we're going to add a very small amount of xantana. 233 00:09:44,200 --> 00:09:47,560 OK, and we're doing this just to emulsify it a little bit, OK? 234 00:09:47,560 --> 00:09:50,120 There's a lot to take in. 235 00:09:50,120 --> 00:09:51,920 I am chaos in the brain. 236 00:09:51,920 --> 00:09:55,120 The only thing that makes me feel comfortable 237 00:09:55,120 --> 00:09:56,920 and at home is the XO sauce. 238 00:09:58,640 --> 00:10:00,000 Mark's gonna do the eggplant. 239 00:10:00,000 --> 00:10:02,000 From that hitting the fryer, 240 00:10:02,000 --> 00:10:03,880 you've got four minutes to get everything else ready. 241 00:10:03,880 --> 00:10:05,400 OK. Cool. OK? 242 00:10:05,400 --> 00:10:07,000 You've got the squid and the scallops. 243 00:10:07,000 --> 00:10:09,040 We're gonna put them into the butter bath. 244 00:10:09,040 --> 00:10:11,240 So now you need to keep moving quickly. 245 00:10:11,240 --> 00:10:14,680 Put one on each plate and Rob's gonna start layering the seafood. 246 00:10:14,680 --> 00:10:16,760 A little bit of squid. A little bit of pipis. 247 00:10:16,760 --> 00:10:20,560 A scallop and then bacon and then we're gonna repeat that process. 248 00:10:20,560 --> 00:10:22,880 So you can see all the elements on top, OK? 249 00:10:22,880 --> 00:10:26,360 You've really gotta work fast in these final minutes 250 00:10:26,360 --> 00:10:29,360 because the eggplant tempura will go soggy, 251 00:10:29,360 --> 00:10:31,400 the seafood will be overcooked. 252 00:10:31,400 --> 00:10:33,200 So that's how it ends up. 253 00:10:33,200 --> 00:10:37,000 The plating is gonna be so important to this dish. 254 00:10:37,000 --> 00:10:38,200 So there you go. 255 00:10:38,200 --> 00:10:39,480 You're gonna replicate 256 00:10:39,480 --> 00:10:42,920 our XO, pipi, squid and scallop on crisp eggplant. 257 00:10:42,920 --> 00:10:44,880 Amazing. Beautiful. Thank you so much. 258 00:10:44,880 --> 00:10:46,560 Thank you. Thank you, guys. Oh, that's amazing. 259 00:10:46,560 --> 00:10:48,880 Oh, so good. Cheers. Good luck, hey! 260 00:10:48,880 --> 00:10:50,360 Thank you. So enjoy. 261 00:10:50,360 --> 00:10:52,680 Alright. It is spectacular. 262 00:10:52,680 --> 00:10:54,360 Just how delicate. 263 00:10:54,360 --> 00:10:56,640 Everything serves its purpose on the plate. 264 00:10:56,640 --> 00:10:58,120 So there's quite a few steps 265 00:10:58,120 --> 00:10:59,720 and you've gotta get all the elements right 266 00:10:59,720 --> 00:11:01,280 but the presentation's very clean. 267 00:11:01,280 --> 00:11:02,280 Yeah. 268 00:11:02,280 --> 00:11:04,080 And then you've got all the flavours and textures. 269 00:11:04,080 --> 00:11:07,600 It's an incredibly refined dish. It's so refined. 270 00:11:07,600 --> 00:11:09,200 Yum. OK, guys. 271 00:11:09,200 --> 00:11:11,000 I'm gonna see you back in the MasterChef kitchen. 272 00:11:11,000 --> 00:11:12,000 Alright. Good luck. 273 00:11:12,000 --> 00:11:14,000 Thanks, guys. See you later. Yay. Can't wait. Thank you. 274 00:11:14,000 --> 00:11:15,480 See you, guys. Thank you. 275 00:11:30,080 --> 00:11:33,360 JOCK: Come on in. Straight to your benches. 276 00:11:33,360 --> 00:11:35,280 Welcome back. Thanks. 277 00:11:37,440 --> 00:11:39,080 How was that? Awesome. 278 00:11:39,080 --> 00:11:41,880 Quick trip up to Sydney. Yeah, very quick. 279 00:11:41,880 --> 00:11:44,120 Hopefully you were paying close attention. 280 00:11:44,120 --> 00:11:45,480 Here's how it's gonna work. 281 00:11:45,480 --> 00:11:50,240 You'll have 2 hours and 15 minutes to re-create Peter's dish. 282 00:11:50,240 --> 00:11:51,600 Wow. 283 00:11:51,600 --> 00:11:53,080 We want four perfect plates. 284 00:11:53,080 --> 00:11:55,080 One for each of us and, of course, 285 00:11:55,080 --> 00:11:57,800 one for Peter, who's gonna join us shortly. 286 00:11:57,800 --> 00:12:02,680 The cook whose dish least resembles Peter's...will be going home. 287 00:12:03,760 --> 00:12:07,600 This is the most important cook of the competition so far. 288 00:12:07,600 --> 00:12:09,440 So take a deep breath. 289 00:12:09,440 --> 00:12:11,040 Focus. 290 00:12:11,040 --> 00:12:13,280 And remember what you learnt. 291 00:12:13,280 --> 00:12:15,200 Good luck. 292 00:12:15,200 --> 00:12:16,880 Your time starts now. 293 00:12:16,880 --> 00:12:19,680 (SUSPENSEFUL MUSIC) 294 00:12:28,880 --> 00:12:33,160 THEO: I hope my brain is good enough to remember what Peter was cooking. 295 00:12:33,160 --> 00:12:35,440 You know, replicating that dish 296 00:12:35,440 --> 00:12:40,240 exactly as it should be, um, yeah, is gonna be tough. 297 00:12:40,240 --> 00:12:43,760 But feeling good actually. Um, I'm feeling confident. 298 00:12:43,760 --> 00:12:46,600 Um, just gotta keep my wits about me today 299 00:12:46,600 --> 00:12:48,400 and not let the pressure get to me. 300 00:12:48,400 --> 00:12:51,880 BRENT: Go, Theo. Go, Deccy. 301 00:12:51,880 --> 00:12:56,040 Fully going off your memory, this isn't your normal Pressure Test. 302 00:12:56,040 --> 00:12:57,800 This is on a whole nother level. 303 00:12:57,800 --> 00:12:59,200 Let's go, Deccy. Come on, mate. 304 00:12:59,200 --> 00:13:00,840 But cooking with seafood, 305 00:13:00,840 --> 00:13:03,320 it's definitely playing to my strong points. 306 00:13:03,320 --> 00:13:07,360 First up, I'm just working on this stock for that XO sauce. 307 00:13:07,360 --> 00:13:09,320 The pipis and spring onions are in that. 308 00:13:09,320 --> 00:13:11,680 And now I'm just working on my mise en place. 309 00:13:11,680 --> 00:13:15,000 It's absolutely crucial to remember everything. 310 00:13:15,000 --> 00:13:16,480 If the measurements are wrong, 311 00:13:16,480 --> 00:13:18,960 it could throw off the balance of the whole sauce. 312 00:13:18,960 --> 00:13:21,000 30 mils of oil. 313 00:13:23,000 --> 00:13:25,720 Have you cut up your shiitake for the XO sauce yet? 314 00:13:25,720 --> 00:13:27,680 Nup. I reckon it's 30g. 315 00:13:27,680 --> 00:13:30,080 30? It's too much? I don't think it's 50. That's 30. 316 00:13:30,080 --> 00:13:31,560 Holy shit. 317 00:13:31,560 --> 00:13:33,920 I am really good at trusting my instincts. 318 00:13:33,920 --> 00:13:37,680 This whole dish hinges on whether I can remember those flavours. 319 00:13:37,680 --> 00:13:40,560 We believe we have the recipe all in our heads 320 00:13:40,560 --> 00:13:43,160 but it's gonna come down to, you know, taste 321 00:13:43,160 --> 00:13:45,480 and making sure that you're balancing right. 322 00:13:45,480 --> 00:13:48,160 So, yeah, I think we've all gotta use our instinct 323 00:13:48,160 --> 00:13:49,920 in this cook for sure. 324 00:13:49,920 --> 00:13:51,840 I reckon it is 50. 325 00:13:51,840 --> 00:13:53,440 You reckon? Yep. 326 00:13:55,560 --> 00:13:59,400 Right now, all I'm thinking about is quantities. 327 00:13:59,400 --> 00:14:01,800 There needs to be 15 ingredients that go into this sauce. 328 00:14:03,760 --> 00:14:05,400 Eight. Nine. 329 00:14:07,560 --> 00:14:09,680 Honestly, there is just so many things 330 00:14:09,680 --> 00:14:11,400 that I've gotta remember right now. 331 00:14:14,960 --> 00:14:16,720 I don't wanna make a mistake. 332 00:14:16,720 --> 00:14:18,880 So I'm gonna actually take my time. 333 00:14:18,880 --> 00:14:20,440 You've got a lot going on. 334 00:14:20,440 --> 00:14:23,000 There's squid, there's scallops, there's pipis. 335 00:14:23,000 --> 00:14:28,080 But the XO sauce is, like, legit the main thing for this dish. 336 00:14:28,080 --> 00:14:30,400 If you don't get the balance and the XO sauce right, 337 00:14:30,400 --> 00:14:32,280 you don't have the dish. 338 00:14:32,280 --> 00:14:34,600 JOCK: Rhiannon. G'day, fellas. 339 00:14:34,600 --> 00:14:36,400 You have to rely on your instincts for this. 340 00:14:36,400 --> 00:14:38,200 100%. And what Peter showed us. You know? 341 00:14:38,200 --> 00:14:40,440 No letters and numbers on a page. Nup. 342 00:14:40,440 --> 00:14:42,440 It is literally down to what you remember. 343 00:14:42,440 --> 00:14:44,120 And then your instincts take over. 100%. 344 00:14:44,120 --> 00:14:45,720 And I'm putting time into the sauce 345 00:14:45,720 --> 00:14:47,520 because, honestly, that's where it's at. 346 00:14:47,520 --> 00:14:50,000 You're exactly right. It all hangs on that sauce. 347 00:14:50,000 --> 00:14:51,360 But then, also, 348 00:14:51,360 --> 00:14:54,160 something that you need to be very careful and mindful of, 349 00:14:54,160 --> 00:14:55,400 how much time you have. 350 00:14:55,400 --> 00:14:57,040 Yeah. How fast you're moving. 351 00:14:58,240 --> 00:15:00,680 You can spend all the time in the world on this sauce. 352 00:15:00,680 --> 00:15:01,720 Yep. 353 00:15:01,720 --> 00:15:03,560 But the seafood needs to be cooked perfectly. 354 00:15:03,560 --> 00:15:04,560 Everything does. 355 00:15:04,560 --> 00:15:06,360 The eggplant needs to be super crispy and delicious. 356 00:15:06,360 --> 00:15:08,120 If you don't have time for everything else, 357 00:15:08,120 --> 00:15:10,960 it doesn't matter how good the sauce is, you might be going home. 358 00:15:19,000 --> 00:15:23,920 (TENSE MUSIC) 359 00:15:23,920 --> 00:15:26,720 If you don't have time for everything, you might be going home. 360 00:15:28,560 --> 00:15:30,200 Yeah. Thanks, guys. Good luck, Rhiannon. 361 00:15:30,200 --> 00:15:32,680 Go, Rhi-Rhi. Where did my spoons go? 362 00:15:32,680 --> 00:15:35,680 Every single element needs to be perfect. 363 00:15:35,680 --> 00:15:38,960 So it's like, "OK, work at pace, work calmly 364 00:15:38,960 --> 00:15:40,880 "and make sure you get everything done." 365 00:15:40,880 --> 00:15:42,840 How you going, Deccy? DECLAN: Good. How are you? 366 00:15:42,840 --> 00:15:44,680 Good, bud. Alright. 367 00:15:46,920 --> 00:15:48,600 Today's a tough challenge. 368 00:15:48,600 --> 00:15:51,000 But we all seem to be on track. 369 00:15:51,000 --> 00:15:54,840 Peter was just saying, "Bring this to a gentle simmer 370 00:15:54,840 --> 00:15:57,360 "and let this simmer and reduce by half." 371 00:15:57,360 --> 00:15:59,320 (SNIFFS) Beautiful. 372 00:15:59,320 --> 00:16:02,240 We're all helping each other out where we can. 373 00:16:02,240 --> 00:16:04,840 Do you strain this, Theo? Strain what? 374 00:16:04,840 --> 00:16:08,040 Do we do it to half with the stuff? We strain it twice at the end. 375 00:16:08,040 --> 00:16:10,520 At the end. Deccy, have you figured out what that lemon's for? 376 00:16:11,600 --> 00:16:14,440 The lemon's for the aioli. Oh, yeah. 377 00:16:14,440 --> 00:16:16,640 You want a squeeze of lemon. That's a lot of lemon. 378 00:16:16,640 --> 00:16:19,040 But at the end of the day, it is a competition 379 00:16:19,040 --> 00:16:22,280 and I need to move on to the brown butter aioli. 380 00:16:22,280 --> 00:16:24,640 Brown butter. Brown butter. 381 00:16:25,760 --> 00:16:27,400 Whoo-hoo-hoo-hoo! 382 00:16:27,400 --> 00:16:29,880 Peter really brought that butter to the edge. 383 00:16:29,880 --> 00:16:34,880 It was nice and brown and then it had that hint of confit garlic in there. 384 00:16:34,880 --> 00:16:39,360 Peter's was velvety and rich and silky in texture. 385 00:16:39,360 --> 00:16:42,000 And that's what I've gotta bring forward today. 386 00:16:45,400 --> 00:16:47,880 Taste, taste, taste. 387 00:16:49,760 --> 00:16:51,400 Are you happy with that? 388 00:16:51,400 --> 00:16:52,440 Beautiful. 389 00:16:52,440 --> 00:16:56,160 It's delicious. It's so full-bodied and full of flavour. 390 00:16:56,160 --> 00:16:58,320 How's that, Rhi-Rhi? Yum-ah! 391 00:17:00,360 --> 00:17:01,840 Where's the lid for it? 392 00:17:01,840 --> 00:17:06,000 I've finished my aioli. I am loving the consistency of it. 393 00:17:06,000 --> 00:17:09,520 I'm loving the colour of it. Oh, that's nice, Theo. 394 00:17:09,520 --> 00:17:12,320 I'm feeling quietly confident about this dish. 395 00:17:12,320 --> 00:17:13,440 I've got this. 396 00:17:13,440 --> 00:17:16,600 We want four perfect plates in an hour and a half. 397 00:17:16,600 --> 00:17:19,480 And guess what - Peter Gilmore's in the house. 398 00:17:21,480 --> 00:17:23,120 There he is! (ALL CHEER) 399 00:17:25,840 --> 00:17:27,040 Hey, guys. 400 00:17:29,320 --> 00:17:30,840 How you going? Hey. 401 00:17:34,240 --> 00:17:35,280 OK. 402 00:17:35,280 --> 00:17:37,880 These are big...big squid, eh? 403 00:17:37,880 --> 00:17:39,920 Yeah, it is a big boy. 404 00:17:40,920 --> 00:17:43,640 RHIANNON: Preparing the squid is a massive pressure point, 405 00:17:43,640 --> 00:17:46,160 because I bloody don't know about squid. 406 00:17:46,160 --> 00:17:50,760 I remember Rob saying that I needed to wipe it down. 407 00:17:52,560 --> 00:17:54,600 Slippery little sucker. 408 00:17:54,600 --> 00:17:55,800 Cut it down. 409 00:17:56,800 --> 00:17:58,000 BRENT: That's it, Deccy. 410 00:17:58,000 --> 00:18:01,040 You know your way around a bloody knife and a seafood. 411 00:18:01,040 --> 00:18:02,240 RHIANNON: Turn it over. 412 00:18:02,240 --> 00:18:06,120 Slice it and rip the membrane off. 413 00:18:07,240 --> 00:18:08,360 Well done. 414 00:18:12,280 --> 00:18:14,760 (SIGHS) Yeah, I got it. 415 00:18:17,240 --> 00:18:19,200 (DRAMATIC MUSIC) 416 00:18:22,520 --> 00:18:23,880 ANDY: Declan got it. 417 00:18:23,880 --> 00:18:25,120 THEO: Alright. 418 00:18:25,120 --> 00:18:26,720 Um... (EXHALES) 419 00:18:28,200 --> 00:18:30,920 I'm really familiar with squid. I really love squid. 420 00:18:30,920 --> 00:18:32,520 Do I pull from here? 421 00:18:33,560 --> 00:18:39,760 But I'm trying to think about Rob peeling this squid at Bennelong. 422 00:18:39,760 --> 00:18:43,240 And...it's just escaping me. 423 00:18:44,640 --> 00:18:46,240 I just can't remember. 424 00:18:47,600 --> 00:18:49,160 RHIANNON: You right, Theo? 425 00:18:50,920 --> 00:18:52,960 Did you get it, Deccy? I got it. You alright? 426 00:18:57,680 --> 00:18:59,880 It's just not working for me. I... 427 00:18:59,880 --> 00:19:02,240 At this point I'm thinking, "Alright, I've got time. 428 00:19:02,240 --> 00:19:04,600 "Just keep working on this. Just try and peel it." 429 00:19:05,600 --> 00:19:08,480 I'm just not getting it, though. I can't figure it out. 430 00:19:09,800 --> 00:19:12,760 I don't understand. Like, theirs come apart so easy. 431 00:19:12,760 --> 00:19:14,160 I can't get this off. 432 00:19:15,160 --> 00:19:18,720 Peter, this looks absolutely stunning. 433 00:19:18,720 --> 00:19:20,760 Do you wanna sauce it? I can't wait. Yeah, absolutely. 434 00:19:20,760 --> 00:19:23,120 MELISSA: God, it smells incredible, doesn't it? 435 00:19:23,120 --> 00:19:24,120 Thank you. 436 00:19:25,680 --> 00:19:26,760 There we go. 437 00:19:26,760 --> 00:19:28,200 (CHUCKLES) 438 00:19:28,200 --> 00:19:29,440 Talk about the sauce, Pete. 439 00:19:29,440 --> 00:19:32,160 'Cause, like, I'm guessing that's a huge part. 440 00:19:32,160 --> 00:19:34,560 It is. It's a massive part of this dish. 441 00:19:34,560 --> 00:19:36,120 The secret ingredient there 442 00:19:36,120 --> 00:19:39,080 is I actually use a fermented Korean chilli paste. 443 00:19:39,080 --> 00:19:40,320 Gotcha. 444 00:19:40,320 --> 00:19:43,720 And that gives it a really beautiful umami boost and a depth of flavour. 445 00:19:43,720 --> 00:19:46,200 I love that. It is. It's just... 446 00:19:46,200 --> 00:19:48,680 Nice little bit of a glow. Nice little bit of a glow. 447 00:19:48,680 --> 00:19:50,040 Oh, perfect. Yeah, it's... 448 00:19:50,040 --> 00:19:52,520 It's delicious, Pete. I expect nothing less. 449 00:19:52,520 --> 00:19:53,560 Thank you. 450 00:19:54,640 --> 00:19:55,760 RHIANNON: It's fiddly. 451 00:19:56,920 --> 00:20:00,640 This whole dish needs to be a lot of multitasking. 452 00:20:00,640 --> 00:20:02,320 You can't just be stuck on one thing 453 00:20:02,320 --> 00:20:04,360 because there's only 2 hours and 15 minutes. 454 00:20:04,360 --> 00:20:06,520 So while I'm prepping the scallops, 455 00:20:06,520 --> 00:20:08,440 why not get some bacon on? 456 00:20:11,760 --> 00:20:14,840 DECLAN: Low and slow, baby. Low and slow. 457 00:20:14,840 --> 00:20:17,480 So bacon's cooking away. 458 00:20:17,480 --> 00:20:18,680 XO simmering away. 459 00:20:18,680 --> 00:20:21,880 Squid. Scallops. They're prepped in the fridge. 460 00:20:21,880 --> 00:20:24,000 Just slicing my eggplant now. 461 00:20:24,000 --> 00:20:26,280 Just really trying to work on that mise en place. 462 00:20:26,280 --> 00:20:30,600 The eggplants that Peter had were about 10-13 mil thick. 463 00:20:30,600 --> 00:20:32,880 I've gotta make sure they're all uniform. 464 00:20:32,880 --> 00:20:36,120 But I really don't have time to muck around. 465 00:20:36,120 --> 00:20:37,240 Oh! 466 00:20:37,240 --> 00:20:39,560 (CHUCKLES) Oh, shit! 467 00:20:39,560 --> 00:20:41,880 ANDY: Ooh, eggplant down. 468 00:20:43,640 --> 00:20:45,440 Take two on the eggplants. 469 00:20:45,440 --> 00:20:47,040 JOCK: I know it's been a big day, 470 00:20:47,040 --> 00:20:49,200 but the hardest bit is yet to come. 471 00:20:49,200 --> 00:20:50,920 You've only got one hour to go. 472 00:20:50,920 --> 00:20:52,560 Come on! BRENT: Come on, guys, let's go! 473 00:20:52,560 --> 00:20:54,720 (ANDY CALLS OUT) Go. Come on, Theo! 474 00:20:54,720 --> 00:20:56,560 Come on, Rhi. Deccy! 475 00:20:57,880 --> 00:20:59,880 Theo's still going on his squid. 476 00:20:59,880 --> 00:21:01,760 MELISSA: Yeah. I'm really worried. 477 00:21:03,960 --> 00:21:05,280 (SIGHS) 478 00:21:05,280 --> 00:21:07,160 DECLAN: You alright, Theo? Nah. 479 00:21:07,160 --> 00:21:08,840 (EXHALES) 480 00:21:08,840 --> 00:21:11,160 25 minutes I've spent on this squid. 481 00:21:11,160 --> 00:21:14,800 Time's passing. I'm starting to get even more stressed. 482 00:21:14,800 --> 00:21:16,800 (TENSE VIOLIN MUSIC) 483 00:21:25,640 --> 00:21:28,840 BRENT: Come on, Theo, mate. Just keep going. Keep pushing. 484 00:21:31,800 --> 00:21:33,080 Good work, Rhi-Rhi. 485 00:21:33,080 --> 00:21:35,600 RHIANNON: So I've sliced my scallops in half. 486 00:21:35,600 --> 00:21:37,720 I've also gotta cook my pipis. 487 00:21:38,880 --> 00:21:41,120 I've got that going. I'm onto the squid. 488 00:21:41,120 --> 00:21:44,280 You know, I struggle to stay in one thing at once. 489 00:21:44,280 --> 00:21:47,480 But today, you've gotta be so careful. 490 00:21:49,560 --> 00:21:50,560 How's it taste, Deccy? 491 00:21:50,560 --> 00:21:51,960 DECLAN: It's getting there. Hoo! 492 00:21:51,960 --> 00:21:53,560 It's got that kick. 493 00:21:53,560 --> 00:21:57,560 I feel like I can't afford to stand around and wait in a Pressure Test, 494 00:21:57,560 --> 00:21:59,400 so I'm multitasking. 495 00:21:59,400 --> 00:22:01,840 My XO sauce is bubbling away. 496 00:22:01,840 --> 00:22:03,840 I've got my bacon cooking. 497 00:22:03,840 --> 00:22:07,680 And I need to hit these pipis in the pan with a splash of water 498 00:22:07,680 --> 00:22:09,320 so they open up a fraction. 499 00:22:09,320 --> 00:22:11,840 I've got everything under control. 500 00:22:11,840 --> 00:22:13,080 That bacon's sizzling. 501 00:22:14,920 --> 00:22:16,000 (NORTHERN ENGLISH ACCENT) Ooh! 502 00:22:16,000 --> 00:22:17,760 Couple of them are a little bit crispy. 503 00:22:21,480 --> 00:22:22,960 Ooh, Deccy! 504 00:22:22,960 --> 00:22:25,320 Ooh! Careful, mate. 505 00:22:25,320 --> 00:22:28,400 I'm watching Declan. He's starting to make some silly mistakes. 506 00:22:28,400 --> 00:22:29,800 I'm getting really worried for him. 507 00:22:29,800 --> 00:22:33,280 My bacon's turned into charcoal. (CHUCKLES) So I've... 508 00:22:33,280 --> 00:22:35,200 I've gotta get some more on. 509 00:22:35,200 --> 00:22:36,960 Just took my eye off it. 510 00:22:36,960 --> 00:22:40,400 So a little bit going on. I gotta be a bit more careful. 511 00:22:40,400 --> 00:22:42,040 Declan. Declan. 512 00:22:42,040 --> 00:22:43,840 Gents, how are you going? How are you doing? 513 00:22:43,840 --> 00:22:46,760 Um...I'm just purging my pipis. Yep. 514 00:22:46,760 --> 00:22:48,400 XO's cooking away. 515 00:22:48,400 --> 00:22:50,360 And that bit of bacon. 516 00:22:51,560 --> 00:22:53,240 Are these all... Yeah, they're scrap. 517 00:22:53,240 --> 00:22:54,680 They're scrap. Scrap metal. 518 00:22:54,680 --> 00:22:57,080 And then these are my good ones. 519 00:22:57,080 --> 00:22:59,040 You got a lot on the go. Yeah. 520 00:22:59,040 --> 00:23:00,640 These are popping. Yeah. 521 00:23:02,200 --> 00:23:04,160 Definitely overcooked. 522 00:23:04,160 --> 00:23:07,000 An overcooked pipi could be the thing that sent you home. 523 00:23:09,400 --> 00:23:12,160 If you are doing something that only takes a minute... 524 00:23:12,160 --> 00:23:14,040 Yeah. 525 00:23:14,040 --> 00:23:16,560 ..be standing over it for a minute. 526 00:23:24,760 --> 00:23:28,720 (BIRDSONG) 527 00:23:28,720 --> 00:23:30,200 DECLAN: Definitely overcooked. 528 00:23:30,200 --> 00:23:32,800 Overcooked pipi could be the thing that sent you home. 529 00:23:34,640 --> 00:23:36,240 Just be careful, man. OK. 530 00:23:36,240 --> 00:23:40,440 This was a close call. So I'm gonna work on one thing at a time. 531 00:23:40,440 --> 00:23:42,040 Good luck, Declan. Keep moving, mate. 532 00:23:42,040 --> 00:23:44,200 I will. Thank you. Alright. (OTHERS CLAP) 533 00:23:44,200 --> 00:23:46,520 I can't afford to make any more mistakes. 534 00:23:46,520 --> 00:23:50,440 I've just got enough pipis to do a second batch, 535 00:23:50,440 --> 00:23:52,760 but I've gotta watch this like a hawk. 536 00:23:54,080 --> 00:23:55,640 RHIANNON: Where did I put my sieve? 537 00:23:57,280 --> 00:23:59,000 The pipis are done. 538 00:23:59,000 --> 00:24:03,800 Gotta pull them out and then just get the little sac off the end. 539 00:24:03,800 --> 00:24:05,360 I've gotta slice the eggplant. 540 00:24:05,360 --> 00:24:08,840 Make sure that all four look uniform. 541 00:24:08,840 --> 00:24:11,280 I'm feeling, like, weirdly calm. 542 00:24:14,120 --> 00:24:15,720 BRENT: Did you do the cut? THEO: Huh? 543 00:24:15,720 --> 00:24:17,160 Did you do the cut? Yeah. 544 00:24:17,160 --> 00:24:20,080 And then I should be able to just pull it off, right? 545 00:24:21,160 --> 00:24:23,520 Maybe if I cut a bit more here? 546 00:24:23,520 --> 00:24:25,800 I'm still struggling with this membrane. 547 00:24:25,800 --> 00:24:29,040 I can't peel it off. I'm, like, losing my mind on this thing. 548 00:24:32,600 --> 00:24:37,960 From the demo, I remember them holding down with some pressure 549 00:24:37,960 --> 00:24:40,520 and peeling back that squid. 550 00:24:41,920 --> 00:24:43,200 Ooh. 551 00:24:43,200 --> 00:24:44,600 There we go. 552 00:24:45,960 --> 00:24:47,960 You know, I think I've got it now. I think... 553 00:24:47,960 --> 00:24:51,200 I think I know where I'm going, so I try to give it another try. 554 00:24:51,200 --> 00:24:52,600 (SUSPENSEFUL MUSIC) 555 00:24:56,720 --> 00:24:57,800 (SIGHS) 556 00:24:57,800 --> 00:24:59,320 How far down did you guys cut? 557 00:24:59,320 --> 00:25:01,680 Did you do it like this? That's the in... 558 00:25:01,680 --> 00:25:04,760 That's the inside of it. You cut it like that and then pull? 559 00:25:04,760 --> 00:25:07,520 Yeah, so hold...use your cloths and just get grip. 560 00:25:07,520 --> 00:25:09,720 And then just like...just like that. So, yeah. 561 00:25:09,720 --> 00:25:11,800 You've just gotta get it so you can rip it. 562 00:25:11,800 --> 00:25:12,800 Mm. OK. 563 00:25:12,800 --> 00:25:15,520 You just need a little bit further through. Not much, though. 564 00:25:15,520 --> 00:25:17,640 (BRENT CLAPS) Theo, come on, mate. 565 00:25:17,640 --> 00:25:21,080 I'm watching Theo struggling. 566 00:25:22,320 --> 00:25:26,880 And at the same time, I can see the clock and it is just ticking away. 567 00:25:26,880 --> 00:25:29,960 It sucks because he's looking up at me, like, you know, 568 00:25:29,960 --> 00:25:32,080 I can throw him a Hail Mary and help him. 569 00:25:32,080 --> 00:25:33,560 (SIGHS) 570 00:25:33,560 --> 00:25:35,160 Just take a breath, Theo. 571 00:25:35,160 --> 00:25:37,840 But nothing I can do up here in the gantry. 572 00:25:37,840 --> 00:25:40,560 It's hard. Can't get it. 573 00:25:40,560 --> 00:25:43,200 Why is this so hard for me? 574 00:25:43,200 --> 00:25:45,960 (EXHALES) I'm losing patience. 575 00:25:45,960 --> 00:25:47,880 I'm losing time. (SIGHS) 576 00:25:47,880 --> 00:25:50,560 Why can't I get this? Everything's getting away from me. 577 00:25:50,560 --> 00:25:52,280 I'm so frustrated. 578 00:25:54,160 --> 00:25:56,200 Come on, mate. You can do this. 579 00:25:56,200 --> 00:25:58,200 Like, seriously, just take a deep breath. 580 00:25:58,200 --> 00:25:59,680 Do something else. Come back to it. 581 00:25:59,680 --> 00:26:02,160 It takes 30 seconds to cook. Yeah. 582 00:26:02,160 --> 00:26:04,760 Righto. Do something else. OK. Thanks. 583 00:26:04,760 --> 00:26:06,960 Keep going. Keep pushing. 584 00:26:06,960 --> 00:26:08,920 I start on my tempura batter. 585 00:26:08,920 --> 00:26:11,840 I've still gotta chop my eggplant. Prep all the seafood. 586 00:26:11,840 --> 00:26:14,880 I've still gotta cook my pipis, fry my bacon. 587 00:26:14,880 --> 00:26:16,840 And it's always in the back of my mind, 588 00:26:16,840 --> 00:26:18,320 that squid's still waiting for me. 589 00:26:18,320 --> 00:26:20,560 BRENT: Good work, Theo. 590 00:26:20,560 --> 00:26:22,000 Oh, there's a bit going on. 591 00:26:22,000 --> 00:26:23,040 Oh, yeah. 592 00:26:23,040 --> 00:26:26,400 Theo just can't get the membrane off the squid. 593 00:26:26,400 --> 00:26:29,080 Sounds like he needs a bit of a win in some other element 594 00:26:29,080 --> 00:26:31,880 in order for him to then go back with the right positive mindset 595 00:26:31,880 --> 00:26:34,680 to dominate and get that membrane off. 596 00:26:34,680 --> 00:26:36,760 Yeah, the worst thing that can happen for him 597 00:26:36,760 --> 00:26:38,240 is the domino effect, you know? 598 00:26:38,240 --> 00:26:40,560 You know when you make one mistake, you normally make three? 599 00:26:40,560 --> 00:26:42,880 You see it happen so many times in Pressure Tests. 600 00:26:42,880 --> 00:26:43,920 Yeah. 601 00:26:47,160 --> 00:26:49,760 THEO: I feel like I'm just getting nowhere. 602 00:26:51,160 --> 00:26:52,240 BRENT: Oh! 603 00:26:53,400 --> 00:26:54,640 Oh, shit. 604 00:26:54,640 --> 00:26:56,160 Everything's going wrong. 605 00:26:57,160 --> 00:26:58,800 Have you got more pipis? Yeah. 606 00:26:58,800 --> 00:27:00,040 Yeah, just ditch it. 607 00:27:01,240 --> 00:27:02,360 (WHISPERS INDISTINCTLY) 608 00:27:02,360 --> 00:27:06,360 You've only 30 minutes to finish off all your elements. Let's go! 609 00:27:06,360 --> 00:27:09,800 Come on. Let's go, Declan! Theo. Come on, Rhiannon. 610 00:27:12,240 --> 00:27:15,520 Half an hour to go and, um, I've done everything, 611 00:27:15,520 --> 00:27:17,760 apart from clean these pipis. 612 00:27:17,760 --> 00:27:21,040 I gotta get my tempura batter done and I've gotta peel my penis. 613 00:27:21,040 --> 00:27:24,960 My peanuts. (CHUCKLES) I've gotta peel my peanuts. 614 00:27:24,960 --> 00:27:26,600 So, um, I'm on a good track 615 00:27:26,600 --> 00:27:28,400 and, you know, eyes on the prize. 616 00:27:30,280 --> 00:27:33,840 RHIANNON: Currently I'm working on the tempura for the eggplant. 617 00:27:33,840 --> 00:27:35,760 I've got all my seafood in the fridge. 618 00:27:35,760 --> 00:27:38,960 I've done my aioli. My XO sauce is nearly done. 619 00:27:38,960 --> 00:27:42,080 I feel like everything's gone pretty good so far. 620 00:27:42,080 --> 00:27:43,360 So I'm pretty happy. 621 00:27:43,360 --> 00:27:44,800 BRENT: Good work, Rhi-Rhi. 622 00:27:46,800 --> 00:27:49,400 THEO: My second batch of pipis is done now. 623 00:27:49,400 --> 00:27:52,600 I've got my eggplant cut up. I need to get back to this squid. 624 00:27:57,000 --> 00:27:59,040 And I'm still struggling. 625 00:28:00,480 --> 00:28:02,960 I'm going through so many emotions in my head. 626 00:28:02,960 --> 00:28:04,840 (SOLEMN VIOLIN MUSIC) 627 00:28:04,840 --> 00:28:06,520 Come on, Theo, mate. (THEO SIGHS) 628 00:28:06,520 --> 00:28:08,640 I can't do it. I can't do it. 629 00:28:08,640 --> 00:28:09,840 Shit! 630 00:28:09,840 --> 00:28:12,600 I'm starting to get angry. I'm starting to get upset. 631 00:28:12,600 --> 00:28:14,080 Waste of time. 632 00:28:15,760 --> 00:28:17,560 DECLAN: You alright, Theo? RHIANNON: You right, mate? 633 00:28:19,600 --> 00:28:22,080 THEO: I'm stuck in this negative feedback loop. 634 00:28:24,800 --> 00:28:26,240 (THUMPS BENCH) 635 00:28:26,240 --> 00:28:28,440 I've put in so much work in this competition, 636 00:28:28,440 --> 00:28:31,240 that it comes down to this, and it just keeps playing on my mind. 637 00:28:32,320 --> 00:28:33,680 Take a deep breath, mate. 638 00:28:33,680 --> 00:28:35,440 Take a deep breath. 639 00:28:37,280 --> 00:28:38,520 The more you struggle, 640 00:28:38,520 --> 00:28:40,920 the more your emotions are gonna get the better of you 641 00:28:40,920 --> 00:28:43,480 and you're just not gonna get the right result. 642 00:28:43,480 --> 00:28:45,360 Righto? Yep. 643 00:28:49,680 --> 00:28:52,160 Theo, I'm telling you right now, 644 00:28:52,160 --> 00:28:54,720 if you don't get out of this headspace, you'll go home. 645 00:29:10,400 --> 00:29:12,640 Theo, I'm telling you right now, 646 00:29:12,640 --> 00:29:14,360 you have to take a deep breath. 647 00:29:14,360 --> 00:29:15,840 You have to park your emotions... Yeah. 648 00:29:15,840 --> 00:29:18,240 ..because that is what will send you home. 649 00:29:18,240 --> 00:29:22,120 Not the squid, not anything else but your emotions. 650 00:29:22,120 --> 00:29:24,400 So deep breaths. 651 00:29:24,400 --> 00:29:28,240 And this will happen, but it won't happen the way that you're going. 652 00:29:29,480 --> 00:29:30,960 Thanks. JOCK: Good luck, mate. 653 00:29:30,960 --> 00:29:33,000 Come on, Theo. You got this, bro! 654 00:29:34,720 --> 00:29:37,920 Being in a bad headspace sucks and it's hard to get out of it. 655 00:29:37,920 --> 00:29:40,200 But I've gotta try. 656 00:29:40,200 --> 00:29:41,840 (EXHALES) 657 00:29:43,040 --> 00:29:47,200 DECLAN: My XO sauce is at the consistency that I want. 658 00:29:47,200 --> 00:29:49,600 I strain it through a chinois, 659 00:29:49,600 --> 00:29:53,840 really pressing out as much of that flavour and aromats that I can. 660 00:29:53,840 --> 00:29:56,560 I add a pinch of xanthan gum. 661 00:29:56,560 --> 00:29:59,120 I really wanna keep an eye on stirring this 662 00:29:59,120 --> 00:30:00,600 so it doesn't all split. 663 00:30:00,600 --> 00:30:02,440 Let's go, Rhi-Rhi. 664 00:30:02,440 --> 00:30:04,880 Feeling good? Thanks, buddy. Yeah, I'm going OK. 665 00:30:04,880 --> 00:30:06,400 Yep? Yep. 666 00:30:06,400 --> 00:30:08,000 I'm straining the XO sauce. 667 00:30:08,000 --> 00:30:10,640 Looks good, Rhi. Yeah. 668 00:30:10,640 --> 00:30:12,640 Looks...looks really vibrant. 669 00:30:12,640 --> 00:30:14,240 Tastes really nice. Yeah? 670 00:30:14,240 --> 00:30:15,400 Yeah. Tastes like his? 671 00:30:15,400 --> 00:30:16,400 Yep. Yep? 672 00:30:16,400 --> 00:30:17,920 It's got the nice after-kick. 673 00:30:19,240 --> 00:30:22,480 I put a pinch of xanthan gum. I whisk it in. 674 00:30:22,480 --> 00:30:24,560 And at this point, I'm just motoring. 675 00:30:24,560 --> 00:30:27,120 I've got to batter my eggplant. 676 00:30:27,120 --> 00:30:29,360 Eggplant needs to be super crispy. 677 00:30:29,360 --> 00:30:32,200 I've gotta get the peanuts on. 678 00:30:32,200 --> 00:30:36,120 Get my seafood cooked in the butter bath and plate up. 679 00:30:36,120 --> 00:30:37,560 (CHUCKLES) Not much. 680 00:30:38,840 --> 00:30:39,880 (THEO EXHALES) 681 00:30:39,880 --> 00:30:41,360 Right. 682 00:30:46,760 --> 00:30:48,240 Theo. 683 00:30:48,240 --> 00:30:50,080 You need a hand? You good? 684 00:30:50,080 --> 00:30:51,720 Good? Oh, yeah. 685 00:30:51,720 --> 00:30:54,120 If you like, mate. Don't feel like you need to, though. 686 00:30:58,240 --> 00:31:00,760 Alright. Good? You've made the cut. 687 00:31:00,760 --> 00:31:02,280 Yeah. Alright. 688 00:31:03,680 --> 00:31:06,520 So just start back a tiny bit. 689 00:31:06,520 --> 00:31:08,200 A legend. Mm. 690 00:31:08,200 --> 00:31:09,440 Absolute legend. 691 00:31:10,600 --> 00:31:12,040 This is the side we flip, yeah? 692 00:31:12,040 --> 00:31:14,160 Yep. Yep. Yeah. Then peel this side. 693 00:31:14,160 --> 00:31:17,200 So just work from the corner first. 694 00:31:17,200 --> 00:31:18,840 It's... 695 00:31:18,840 --> 00:31:20,680 The first bit's the hardest part, yeah? 696 00:31:22,400 --> 00:31:25,240 Taking time, showing him how to do it. 697 00:31:25,240 --> 00:31:26,680 OK. Alright. 698 00:31:26,680 --> 00:31:28,360 So see that? Yep. Alright. 699 00:31:28,360 --> 00:31:30,120 Now keep pressure there and pull back. 700 00:31:30,120 --> 00:31:31,600 Alright. Thanks, buddy. OK. 701 00:31:32,600 --> 00:31:33,600 You got it. 702 00:31:34,720 --> 00:31:36,360 Don't push too hard with this. OK. 703 00:31:36,360 --> 00:31:38,480 And with this hand, keep it flat across. 704 00:31:38,480 --> 00:31:40,600 Oh, yeah, OK. Yeah? And now move back there. 705 00:31:40,600 --> 00:31:42,480 Keep moving up, keep pulling. 706 00:31:42,480 --> 00:31:44,120 Nice, bro. 707 00:31:44,120 --> 00:31:46,960 You're right. Keep moving and wiggling and pushing. 708 00:31:46,960 --> 00:31:49,720 Yep. Thanks, buddy. Legend. 709 00:31:49,720 --> 00:31:51,120 Can you see? 710 00:31:54,080 --> 00:31:55,880 He's just shown him how to do it. 711 00:31:55,880 --> 00:31:57,600 Well done, Declan. You're a legend. 712 00:31:57,600 --> 00:31:58,960 That's big, mate. 713 00:32:04,120 --> 00:32:06,240 THEO: Declan, he's such a legend. 714 00:32:06,240 --> 00:32:07,960 Come on, Theo. You got this, mate. 715 00:32:10,880 --> 00:32:12,120 MELISSA: He'll get there. 716 00:32:12,120 --> 00:32:13,800 You got it, Theo? 717 00:32:13,800 --> 00:32:15,000 Yeah, it's coming, yeah. 718 00:32:15,000 --> 00:32:17,440 ANDY AND JOCK: Come on, mate. BRENT: Let's go, Theo. Come on! 719 00:32:17,440 --> 00:32:19,120 ANDY: That's it. 720 00:32:19,120 --> 00:32:22,240 I start peeling back the squid and it's coming. 721 00:32:22,240 --> 00:32:24,360 BRENT: Oh, my God! 722 00:32:26,200 --> 00:32:28,720 Slowly, slowly, I'm finally getting it. 723 00:32:29,840 --> 00:32:30,840 And... Oh! 724 00:32:30,840 --> 00:32:32,480 (GASPS) 725 00:32:34,000 --> 00:32:35,560 Yes! 726 00:32:35,560 --> 00:32:37,200 Boom! Whoo! 727 00:32:38,200 --> 00:32:41,280 I finally pull off that damn membrane. 728 00:32:41,280 --> 00:32:43,280 RHIANNON: Go, Theo! Thanks, Deccy. Thanks, mate. 729 00:32:43,280 --> 00:32:45,680 You're a legend, mate. Thank you. RHIANNON: Oh, that's awesome. 730 00:32:45,680 --> 00:32:48,280 I lost a lot of time on that damn squid. 731 00:32:48,280 --> 00:32:50,480 I've got so much to do. 732 00:32:50,480 --> 00:32:52,600 I'm running out of time. 733 00:32:52,600 --> 00:32:55,360 No matter where you're at, it's time to think about plating up. 734 00:32:55,360 --> 00:32:57,360 15 minutes to go! 735 00:32:57,360 --> 00:32:59,040 (JUDGES CLAP) 736 00:33:05,880 --> 00:33:07,640 DECLAN: Bada bing, bada boom! 737 00:33:07,640 --> 00:33:10,400 Peter's dish today was so tender and delicate. 738 00:33:10,400 --> 00:33:14,400 So much is riding on the cook of this seafood, 739 00:33:14,400 --> 00:33:15,920 so it has to be bang on. 740 00:33:18,440 --> 00:33:21,320 THEO: I'm worried because there's so much finesse 741 00:33:21,320 --> 00:33:24,360 that needs to go into this dish, but I don't have time. 742 00:33:24,360 --> 00:33:27,760 How long have I got, Brent? Uh, you got...um... 743 00:33:27,760 --> 00:33:29,760 Eight. Eight minutes. 744 00:33:31,480 --> 00:33:32,720 I am so far behind. 745 00:33:34,360 --> 00:33:37,480 I'm working triple speed right now. 746 00:33:37,480 --> 00:33:39,480 I'm just going for it. 747 00:33:42,640 --> 00:33:44,480 Shaking like a leaf. 748 00:33:49,120 --> 00:33:50,560 Let's go, mate, come on. 749 00:33:50,560 --> 00:33:52,200 Thanks, brother. Let's do it. 750 00:33:52,200 --> 00:33:53,360 Let's... 751 00:33:54,360 --> 00:33:56,280 Guys, you've only got three minutes left. 752 00:33:56,280 --> 00:33:57,800 Go for it! Come on! 753 00:33:57,800 --> 00:33:59,040 Three minutes! 754 00:34:03,240 --> 00:34:05,720 DECLAN: The plating is so important to this dish. 755 00:34:05,720 --> 00:34:09,600 On my eggplant, I'm going squid, scallops and pipis, 756 00:34:09,600 --> 00:34:11,320 with some little bits of bacon. 757 00:34:11,320 --> 00:34:15,120 And then I'm finishing it off with seven squirts of the aioli 758 00:34:15,120 --> 00:34:16,760 and time's running out. 759 00:34:16,760 --> 00:34:19,120 30 seconds! 760 00:34:21,080 --> 00:34:22,800 Ooh. Look at that. 761 00:34:22,800 --> 00:34:25,000 Beautiful XO sauce. 762 00:34:25,000 --> 00:34:28,120 RHIANNON: I'm pouring my XO into jugs. 763 00:34:28,120 --> 00:34:30,200 Get 'em in, get 'em in, all of 'em. 764 00:34:30,200 --> 00:34:31,720 It smells amazing. 765 00:34:31,720 --> 00:34:33,160 But then... 766 00:34:35,040 --> 00:34:36,520 Far out, mate. 767 00:34:37,520 --> 00:34:38,520 How you going, Rhi-Rhi? 768 00:34:38,520 --> 00:34:40,840 I've just realised the sauce has split. 769 00:34:40,840 --> 00:34:42,520 Oh, man, 770 00:34:42,520 --> 00:34:43,960 I can't fix it. 771 00:34:43,960 --> 00:34:45,280 It's too late. 772 00:34:45,280 --> 00:34:47,120 Here it is. 10... 773 00:34:47,120 --> 00:34:51,520 JUDGES: 9, 8, 7, 6, 774 00:34:51,520 --> 00:34:53,800 5, 4, 3, 775 00:34:53,800 --> 00:34:56,240 2, 1. 776 00:34:56,240 --> 00:34:57,640 That's it! 777 00:34:59,440 --> 00:35:00,960 (EXHALES) 778 00:35:00,960 --> 00:35:02,520 Thanks, buddy. Take a deep breath. 779 00:35:02,520 --> 00:35:04,480 Thanks, mate. All good. Did a good job. 780 00:35:04,480 --> 00:35:05,960 Thanks, mate. Love ya. Thank you. 781 00:35:05,960 --> 00:35:07,680 RHIANNON: Got it done, mate. 782 00:35:07,680 --> 00:35:08,880 THEO: Nah, didn't. 783 00:35:08,880 --> 00:35:10,040 You did a good job. 784 00:35:11,400 --> 00:35:13,000 Don't be angry at yourself. 785 00:35:19,080 --> 00:35:22,120 Yeah, it was tough. Lost my cool halfway through the cook. 786 00:35:22,120 --> 00:35:24,280 Um, yeah, it was really difficult. 787 00:35:25,400 --> 00:35:26,880 I'm happy with the flavours. 788 00:35:26,880 --> 00:35:30,080 Um, the...XO sauce is really nice. 789 00:35:30,080 --> 00:35:33,080 Um, I didn't get it...the finesse I wanted to in the end. 790 00:35:33,080 --> 00:35:34,760 Everything that is on there is good. 791 00:35:34,760 --> 00:35:37,600 Um, you know, I missed the flowers and a few of the peanuts. 792 00:35:37,600 --> 00:35:39,080 I certainly hope this is enough 793 00:35:39,080 --> 00:35:40,880 to keep me in the competition, but who knows? 794 00:35:40,880 --> 00:35:42,160 Yeah, it was tough. 795 00:35:48,800 --> 00:35:50,040 Good luck, mate. Thanks, guys. 796 00:35:50,040 --> 00:35:51,520 Yeah, you got this, buddy. 797 00:35:51,520 --> 00:35:52,640 Whoa! 798 00:35:58,920 --> 00:36:00,480 Theo. Hey, guys. 799 00:36:00,480 --> 00:36:01,560 Hey, mate. Hey. 800 00:36:01,560 --> 00:36:02,560 Hi. 801 00:36:14,640 --> 00:36:16,120 Big day, huh? 802 00:36:16,120 --> 00:36:17,800 Yeah. 803 00:36:17,800 --> 00:36:20,920 You had your highs and lows there, for sure. Talk me through that. 804 00:36:20,920 --> 00:36:22,760 Yeah, um... 805 00:36:22,760 --> 00:36:25,240 I lost my cool. Um... 806 00:36:29,120 --> 00:36:30,560 (SOFTLY) It's OK. 807 00:36:42,760 --> 00:36:50,680 NARRATOR: Get inspired by our fabulous home cooks. 808 00:36:51,760 --> 00:36:55,200 (EMOTIVE MUSIC) 809 00:36:59,160 --> 00:37:00,920 (SOFTLY) It's OK. 810 00:37:05,920 --> 00:37:07,920 Theo, don't be too hard on yourself, mate. 811 00:37:07,920 --> 00:37:09,960 We're all human. We're all under pressure. 812 00:37:09,960 --> 00:37:11,440 Having to do new things like that. 813 00:37:11,440 --> 00:37:14,600 So it's not unusual to, you know, get a bit flustered or... 814 00:37:14,600 --> 00:37:15,600 Yeah. 815 00:37:16,840 --> 00:37:19,960 I think seeing what you do up there 816 00:37:19,960 --> 00:37:22,760 and, you know, being inspired by it all. 817 00:37:22,760 --> 00:37:24,720 Like, I wanna open a bakery 818 00:37:24,720 --> 00:37:27,000 but I think it's taken on more than that now. 819 00:37:27,000 --> 00:37:29,120 Like, I get goosebumps even now just talking about it. 820 00:37:29,120 --> 00:37:30,920 Like, it's, yeah... It's love. 821 00:37:32,440 --> 00:37:35,120 There's just so much - as you saw in today's cook... 822 00:37:35,120 --> 00:37:36,120 JOCK: Yeah. 823 00:37:36,120 --> 00:37:37,840 ..so much passion inside me, um... 824 00:37:39,680 --> 00:37:42,200 Alright, mate. It's time. We're gonna taste it. 825 00:37:42,200 --> 00:37:43,520 Thanks, Theo. Well done. Thanks. Thanks. 826 00:38:04,720 --> 00:38:08,600 There's obviously a few things that are wrong in this dish. 827 00:38:08,600 --> 00:38:10,720 I think the problems he had with the prep 828 00:38:10,720 --> 00:38:12,480 has really affected his final result. 829 00:38:12,480 --> 00:38:13,840 Couldn't agree more. 830 00:38:13,840 --> 00:38:16,840 The seafood's undercooked, particularly the squid. 831 00:38:16,840 --> 00:38:20,000 Undercooked eggplant, peanuts, flowers, both missing off mine. 832 00:38:20,000 --> 00:38:23,560 It's a shame because had he not have lost it 833 00:38:23,560 --> 00:38:25,840 with himself preparing the squid, 834 00:38:25,840 --> 00:38:28,840 I feel as if that cost him a lot more than just time. 835 00:38:28,840 --> 00:38:30,840 Yeah, unfortunately, yeah. 836 00:38:32,000 --> 00:38:34,560 Yeah, it was...it was hard to watch Theo there for a bit. 837 00:38:34,560 --> 00:38:35,640 Yeah. Um... 838 00:38:35,640 --> 00:38:37,800 You know, you never wanna see someone go through that 839 00:38:37,800 --> 00:38:40,400 to the point where they're... they're so upset with themselves. 840 00:38:40,400 --> 00:38:42,880 In saying that, there's a lot of problems here. 841 00:38:42,880 --> 00:38:45,680 You know, he's done it all, apart from the peanuts and the flowers, 842 00:38:45,680 --> 00:38:47,640 but nothing is really perfect. 843 00:38:47,640 --> 00:38:48,640 Mm-hm. 844 00:38:48,640 --> 00:38:50,680 And that's where he might be in trouble today. 845 00:38:56,840 --> 00:38:58,680 Good luck, mate. Good luck, bro. 846 00:39:01,080 --> 00:39:04,920 DECLAN: I'm inspired by what Peter, Mark and Rob have done today 847 00:39:04,920 --> 00:39:08,880 and I can definitely see myself following that food dream. 848 00:39:08,880 --> 00:39:10,400 Declan. Hello. 849 00:39:10,400 --> 00:39:11,400 Hello. How are ya? 850 00:39:11,400 --> 00:39:12,880 Hi. Very good, thank you. 851 00:39:14,920 --> 00:39:15,920 Thank you. 852 00:39:21,880 --> 00:39:23,560 You're, like, peaking. 853 00:39:23,560 --> 00:39:24,960 (LAUGHS) I am. 854 00:39:24,960 --> 00:39:27,640 I think just seeing the boys and Peter in the kitchen, 855 00:39:27,640 --> 00:39:30,880 it just really opened up my eyes to the possibilities. 856 00:39:30,880 --> 00:39:34,200 I could definitely see myself in a kitchen like that. 857 00:39:34,200 --> 00:39:35,760 I've always, like, thought, 858 00:39:35,760 --> 00:39:38,800 you don't work a day in your life if you enjoy what you do, 859 00:39:38,800 --> 00:39:43,480 and I love food and it can definitely take me places. 860 00:39:43,480 --> 00:39:47,600 You know, you definitely had an air of confidence about you. 861 00:39:47,600 --> 00:39:50,040 Let's hope that this tastes like a chef from Bennelong 862 00:39:50,040 --> 00:39:51,080 put it on the plate. 863 00:39:51,080 --> 00:39:52,840 Thank you, guys. Enjoy. Well done, Declan. 864 00:39:52,840 --> 00:39:55,120 JOCK: Well done, mate. Thank you, Peter. Thanks, Jock, Mel. 865 00:39:55,120 --> 00:39:58,080 ANDY: Looks pretty good. Alright, put the sauce on. 866 00:40:20,080 --> 00:40:21,280 Yeah. 867 00:40:21,280 --> 00:40:23,720 Actually, you know, every component's lovely. 868 00:40:26,520 --> 00:40:30,240 The sauce is really lovely and the seafood's really well cooked. 869 00:40:30,240 --> 00:40:33,000 The pipis especially. I'm glad he did them again. 870 00:40:33,000 --> 00:40:34,120 MELISSA: I agree. 871 00:40:34,120 --> 00:40:37,240 Overall, um, the flavours are pretty damn good. 872 00:40:37,240 --> 00:40:39,400 He's done a pretty reasonable job, that's for sure. 873 00:40:39,400 --> 00:40:41,240 One thing that I love about your food 874 00:40:41,240 --> 00:40:46,000 is that it is so delicate, precise, romantic, beautiful. 875 00:40:46,000 --> 00:40:50,440 And it's a really tall order to ask someone to try and replicate, 876 00:40:50,440 --> 00:40:53,720 but I think that he, you know, did a really incredible job. 877 00:40:53,720 --> 00:40:57,280 I loved how soft and delicate the eggplant was, 878 00:40:57,280 --> 00:40:59,280 compared to the crunch on the outside. 879 00:40:59,280 --> 00:41:01,080 Beautiful seafood. 880 00:41:01,080 --> 00:41:03,680 And in the XO...is...is gorgeous. 881 00:41:03,680 --> 00:41:05,920 It had that warm glow that you want... 882 00:41:05,920 --> 00:41:06,920 Absolutely. ..out of it. 883 00:41:06,920 --> 00:41:08,480 So I thought it was great. 884 00:41:10,080 --> 00:41:13,680 He's come in from day dot and said he's a seafood guy and it shows. 885 00:41:13,680 --> 00:41:17,320 The squid, the pipis, the scallops, all cooked perfectly. 886 00:41:17,320 --> 00:41:19,600 Look, it's not hard to be inspired by you, 887 00:41:19,600 --> 00:41:22,360 let alone in your kitchen with your team. 888 00:41:22,360 --> 00:41:25,320 Yeah, it sparked his imagination of what he could do himself. 889 00:41:25,320 --> 00:41:28,120 I think we all witnessed Declan find the thing 890 00:41:28,120 --> 00:41:30,240 that he came to the MasterChef kitchen for. 891 00:41:30,240 --> 00:41:32,040 You know, that's such a beautiful thing to see. 892 00:41:40,800 --> 00:41:43,680 RHIANNON: I cannot believe that the XO sauce split. 893 00:41:43,680 --> 00:41:45,400 Go, Rhi-Rhi. Good luck, Rhi-Rhi. 894 00:41:45,400 --> 00:41:46,560 Thanks, guys. 895 00:41:48,160 --> 00:41:51,160 I'm gutted. I'm so gutted. 896 00:41:51,160 --> 00:41:53,520 Here she is. Hey. 897 00:41:53,520 --> 00:41:54,520 Hello. Hello. 898 00:41:54,520 --> 00:41:56,120 Here you go, Peter. Thank you. 899 00:42:00,280 --> 00:42:01,680 (SIGHS) 900 00:42:01,680 --> 00:42:06,880 Rhiannon, flying to Sydney to stand in Bennelong 901 00:42:06,880 --> 00:42:09,920 with the Peter Gilmore, what was it like? 902 00:42:09,920 --> 00:42:13,080 Epic. And, like, I'm legit stoked. 903 00:42:13,080 --> 00:42:14,640 (LAUGHS) Like, that was... 904 00:42:14,640 --> 00:42:18,280 I feel like I've just lived all my MasterChef dreams at once. 905 00:42:18,280 --> 00:42:19,520 Aww. 906 00:42:20,960 --> 00:42:23,840 Let's talk about this dish here. Yep. 907 00:42:23,840 --> 00:42:24,880 And the cook. 908 00:42:24,880 --> 00:42:26,680 I had a vision that I have the tweezers 909 00:42:26,680 --> 00:42:29,480 and I was gonna beautifully place the flowers at the end. 910 00:42:29,480 --> 00:42:31,560 And you went, "Hoo!" (LAUGHS) Yeah, pretty much. (LAUGHS) 911 00:42:31,560 --> 00:42:33,800 Get 'em on! OK, so we'll taste now. 912 00:42:33,800 --> 00:42:35,880 Thank you. Thanks, guys. Enjoy. Well done. 913 00:42:35,880 --> 00:42:37,400 Thank you. Thanks, Rhi. Well done. 914 00:42:37,400 --> 00:42:38,560 Thank you. 915 00:42:38,560 --> 00:42:40,320 Alright. 916 00:42:41,320 --> 00:42:42,560 All pour? 917 00:42:43,640 --> 00:42:44,760 Oh! 918 00:42:44,760 --> 00:42:45,920 Oi! 919 00:42:47,480 --> 00:42:49,800 Completely separated. 920 00:42:51,840 --> 00:42:54,640 Ooh, this one's, like, super oil slick. 921 00:42:55,840 --> 00:42:58,800 Oh, wow. You got a really split... Mm. 922 00:43:10,600 --> 00:43:13,480 Completely separated. 923 00:43:13,480 --> 00:43:16,280 Ooh, this one's, like, super oil slick. 924 00:43:16,280 --> 00:43:18,800 (TENSE MUSIC) 925 00:43:39,520 --> 00:43:41,760 One of the things that Rhiannon is very good at 926 00:43:41,760 --> 00:43:43,240 is balancing a sauce. 927 00:43:43,240 --> 00:43:45,160 It tastes like yours, it smells like yours, 928 00:43:45,160 --> 00:43:46,760 it just doesn't look like yours. 929 00:43:49,160 --> 00:43:53,200 Yeah, for me, the sauce is...is not emulsified properly. 930 00:43:54,320 --> 00:43:55,920 But I agree with you, the flavour's right. 931 00:43:55,920 --> 00:44:00,760 The eggplant was crisp, which I think is really important. 932 00:44:00,760 --> 00:44:03,560 And I think the seafood was cooked really well. 933 00:44:04,600 --> 00:44:06,760 Rhiannon, I think, pounds flavour into food 934 00:44:06,760 --> 00:44:08,360 like no-one else in this kitchen. 935 00:44:09,360 --> 00:44:12,800 But because that sauce isn't emulsified, 936 00:44:12,800 --> 00:44:16,920 it just doesn't give you that beautiful satisfaction. 937 00:44:26,280 --> 00:44:27,720 I hate this part. 938 00:44:29,280 --> 00:44:30,360 Well, team. 939 00:44:30,360 --> 00:44:32,440 Peter Gilmore is renowned 940 00:44:32,440 --> 00:44:36,520 for setting some of the toughest Pressure Tests in this kitchen. 941 00:44:38,000 --> 00:44:42,080 Peter, how impressed were you with what you saw from these three today? 942 00:44:42,080 --> 00:44:44,720 Oh, it's super impressive. 943 00:44:46,400 --> 00:44:49,520 The fact that you only saw that dish being run through once 944 00:44:49,520 --> 00:44:52,480 and you come back and you did it all in the one day. 945 00:44:55,240 --> 00:44:57,120 You should all be really proud of yourself. 946 00:45:02,920 --> 00:45:05,200 Today you had to trust your palate, your instincts 947 00:45:05,200 --> 00:45:07,680 and, most of all, your memory. 948 00:45:07,680 --> 00:45:12,040 You had to bring us a dish that mirrored a master's. 949 00:45:12,040 --> 00:45:15,280 And one of you, awfully close. 950 00:45:16,600 --> 00:45:18,080 The cook of that dish 951 00:45:18,080 --> 00:45:21,880 and the first contestant going through to the semifinal today... 952 00:45:27,440 --> 00:45:28,840 ..is Declan. 953 00:45:28,840 --> 00:45:30,120 RHIANNON: Yeah! Well done, buddy. 954 00:45:30,120 --> 00:45:31,360 Yeah! (LAUGHS) 955 00:45:31,360 --> 00:45:32,960 (JOYOUS MUSIC) 956 00:45:38,760 --> 00:45:41,760 Whoa, he's gone already. I don't even get to talk to him. 957 00:45:41,760 --> 00:45:43,720 (ALL LAUGH) 958 00:45:43,720 --> 00:45:45,160 Bloody hell. 959 00:45:51,120 --> 00:45:53,600 (WHISPERS) Oh, good luck, buddy. 960 00:45:53,600 --> 00:45:54,920 Theo, Rhiannon... 961 00:45:55,920 --> 00:45:59,240 ..unfortunately, both of your dishes had flaws. 962 00:46:01,520 --> 00:46:04,240 Rhiannon, your XO sauce was split. 963 00:46:05,760 --> 00:46:07,520 But... 964 00:46:07,520 --> 00:46:09,920 ..your seafood was cooked beautifully. 965 00:46:12,600 --> 00:46:16,560 And the flavours of the dish, as a whole, were well balanced. 966 00:46:17,560 --> 00:46:18,840 Thank you. 967 00:46:20,520 --> 00:46:22,000 Theo... 968 00:46:23,160 --> 00:46:26,520 ..you spent a fair amount of time on that squid today. 969 00:46:27,680 --> 00:46:30,600 And unfortunately the dish suffered as a result. 970 00:46:31,880 --> 00:46:36,000 Both your eggplant and your seafood were slightly undercooked. 971 00:46:38,280 --> 00:46:40,200 And it's because of that, 972 00:46:40,200 --> 00:46:43,200 I'm sorry, Theo, that you're going home. 973 00:46:43,200 --> 00:46:44,640 Fair enough. 974 00:46:44,640 --> 00:46:45,960 Oh, buddy. 975 00:46:50,080 --> 00:46:52,040 (MURMURS) 976 00:46:52,040 --> 00:46:54,120 (SOFTLY) Get over there. 977 00:46:54,120 --> 00:46:55,560 (WHISPERS) Well done, buddy. 978 00:46:59,680 --> 00:47:00,960 JOCK: Oh, Theo. 979 00:47:00,960 --> 00:47:05,800 Throughout this competition, you've blown us away time and time again. 980 00:47:05,800 --> 00:47:09,640 You've brought us some of the best bread that we have ever seen. 981 00:47:11,640 --> 00:47:14,840 But it's not just your dough skills that got you this far, mate. 982 00:47:14,840 --> 00:47:18,400 It's things like the slow-roasted lamb shoulder, 983 00:47:18,400 --> 00:47:22,080 the peri-peri squid, the kangaroo tacos. 984 00:47:22,080 --> 00:47:26,400 I could go on and on and on and on. Thanks, mate. 985 00:47:26,400 --> 00:47:29,160 How would you describe your time here in the MasterChef kitchen? 986 00:47:29,160 --> 00:47:32,880 Yeah, um... It's been a wild ride. 987 00:47:32,880 --> 00:47:36,760 The passion from bread spilled over into the passion for food 988 00:47:36,760 --> 00:47:40,360 and that's probably why, you know, I came undone today. 989 00:47:41,560 --> 00:47:43,680 You know, he's... he's an angry little Greek... 990 00:47:43,680 --> 00:47:45,360 (OTHERS LAUGH) But... 991 00:47:45,360 --> 00:47:46,960 But that's what you love about him. 992 00:47:46,960 --> 00:47:49,160 I tell you what, if I could ever find a passion 993 00:47:49,160 --> 00:47:50,600 like he has a passion for bread, 994 00:47:50,600 --> 00:47:53,880 um, yeah, I'll...I'll be a lucky man. 995 00:47:53,880 --> 00:47:56,520 You guys are all amazing. Amazing people. 996 00:47:56,520 --> 00:47:59,240 Like, really, you know, Declan helping me out today with the squid. 997 00:47:59,240 --> 00:48:01,560 You know, like, you didn't have to do that. 998 00:48:03,240 --> 00:48:05,640 Theo, mate, for now, it's time to say goodbye. 999 00:48:05,640 --> 00:48:07,960 Fair enough, guys. Come on, brother. 1000 00:48:07,960 --> 00:48:10,120 (OTHERS CHUCKLE) 1001 00:48:10,120 --> 00:48:12,240 Well done, mate. Yeah, thank you. 1002 00:48:12,240 --> 00:48:13,400 Thanks, guys. 1003 00:48:13,400 --> 00:48:14,880 Well done, mate. Thanks, mate. 1004 00:48:14,880 --> 00:48:18,000 I've got so much passion and so much drive in me to succeed after this. 1005 00:48:19,400 --> 00:48:21,640 All the best! I'm gonna miss you. 1006 00:48:21,640 --> 00:48:23,080 You're so amazing. 1007 00:48:23,080 --> 00:48:24,320 (OTHERS CLAP) 1008 00:48:24,320 --> 00:48:27,800 Give it up for Theo, everybody! (ALL CHEER) 1009 00:48:27,800 --> 00:48:31,600 What I'm gonna do after this is gonna be something epic. 1010 00:48:36,200 --> 00:48:38,880 NARRATOR: Tomorrow night on MasterChef Australia... 1011 00:48:38,880 --> 00:48:41,640 Curtis Stone! (ALL CHEER) 1012 00:48:41,640 --> 00:48:44,840 ..a MasterChef favourite returns. 1013 00:48:44,840 --> 00:48:50,160 He sets a delicious challenge that's not for the faint-hearted. 1014 00:48:50,160 --> 00:48:52,520 You guys are gonna have to keep up with him. 1015 00:48:52,520 --> 00:48:54,520 Ooh! DECLAN: Oh-oh. 1016 00:48:54,520 --> 00:48:55,760 And... CURTIS: Stop messing around. 1017 00:48:55,760 --> 00:48:56,760 CONTESTANTS: Yes, Chef! 1018 00:48:56,760 --> 00:48:59,320 ..competing for a huge advantage 1019 00:48:59,320 --> 00:49:00,520 in the semifinals... 1020 00:49:00,520 --> 00:49:02,400 Is everyone keeping up? No. 1021 00:49:02,400 --> 00:49:03,880 ..the stakes... 1022 00:49:03,880 --> 00:49:06,200 Oh, man! ..are massive. 1023 00:49:06,200 --> 00:49:07,640 DECLAN: I've probably screwed up 1024 00:49:07,640 --> 00:49:10,000 the main element of today's dish. 1025 00:49:14,800 --> 00:49:17,120 Captions by Red Bee Media