1 00:00:01,040 --> 00:00:05,600 NARRATOR: Previously on MasterChef Australia... 2 00:00:05,600 --> 00:00:07,160 Peter Gilmore! (LAUGHS) 3 00:00:07,160 --> 00:00:11,000 ..the Terminator of the Pressure Test returned. 4 00:00:11,000 --> 00:00:14,240 You're not getting the recipe, so you've go to remember it. (LAUGHS) 5 00:00:14,240 --> 00:00:16,680 They needed total recall... 6 00:00:16,680 --> 00:00:18,080 I reckon it's 30 grams. 30? 7 00:00:18,080 --> 00:00:19,120 Don't think think it's 50. 8 00:00:19,120 --> 00:00:23,040 ..to reproduce his latest masterpiece. 9 00:00:23,040 --> 00:00:24,720 Far out, mate. 10 00:00:24,720 --> 00:00:26,120 I am chaos in the brain. 11 00:00:26,120 --> 00:00:28,320 DECLAN: You alright, Theo? No. 12 00:00:28,320 --> 00:00:30,400 I'm, like, losing my mind on this thing. 13 00:00:30,400 --> 00:00:31,480 Just take a breath, Theo. 14 00:00:31,480 --> 00:00:34,600 ..the results were worthy of the top four. 15 00:00:34,600 --> 00:00:36,640 ANDY: The squid, the pipis, the scallops, 16 00:00:36,640 --> 00:00:38,040 all cooked perfectly. 17 00:00:38,040 --> 00:00:40,240 Overall, the flavours are pretty damn good. 18 00:00:40,240 --> 00:00:42,320 And Declan and Rhiannon 19 00:00:42,320 --> 00:00:45,520 won their spots into the semifinal. 20 00:00:45,520 --> 00:00:49,960 But it was Theo who had to say goodbye. 21 00:00:49,960 --> 00:00:52,480 I've got so much passion and so much drive in me. 22 00:00:52,480 --> 00:00:55,280 What I'm gonna do after this is gonna be something epic. 23 00:00:55,280 --> 00:00:56,400 Whoo! 24 00:00:56,400 --> 00:01:00,640 Tonight, a MasterChef favourite 25 00:01:00,640 --> 00:01:05,600 brings our top three a challenge that's not for the faint-hearted. 26 00:01:05,600 --> 00:01:07,520 BRENT: It is hectic. 27 00:01:07,520 --> 00:01:09,800 RHIANNON: Oh, my God, this is chaos. 28 00:01:16,280 --> 00:01:19,320 (EXPECTANT MUSIC) 29 00:01:28,360 --> 00:01:32,120 (LAUGHS) Oh, how exciting! I know. 30 00:01:32,120 --> 00:01:33,480 Top three, guys. That's it. 31 00:01:33,480 --> 00:01:35,720 Congratulations. This is so cool. 32 00:01:35,720 --> 00:01:37,680 This is, like, ridiculous. 33 00:01:37,680 --> 00:01:39,560 Blowing out. Congratulations. Yeah. 34 00:01:39,560 --> 00:01:41,600 It's a kind of epic feeling. It is! 35 00:01:41,600 --> 00:01:45,000 I'm coming in so excited today. 36 00:01:45,000 --> 00:01:46,720 It's just like, "Yeah, bring it." 37 00:01:49,280 --> 00:01:51,960 JOCK: Here they are! CONTESTANTS: Oh! 38 00:01:53,080 --> 00:01:55,520 DECLAN: This is such a surreal feeling. 39 00:01:56,720 --> 00:01:58,200 Then there were three! Morning. 40 00:01:58,200 --> 00:02:02,920 I am top three of MasterChef 2023. 41 00:02:02,920 --> 00:02:04,240 I can't believe it. 42 00:02:04,240 --> 00:02:05,960 This looks fun. Ooh. 43 00:02:05,960 --> 00:02:08,520 Little masterclass. 44 00:02:08,520 --> 00:02:10,200 Ooh-hoo! Yeah! 45 00:02:10,200 --> 00:02:12,200 There's a bit of a different set-up going on, 46 00:02:12,200 --> 00:02:17,280 and I'm starting to wonder, "What are we gonna be in for today?" 47 00:02:17,280 --> 00:02:19,160 I'm a bit nervous. 48 00:02:22,000 --> 00:02:24,400 Look at you three. (RHIANNON CHUCKLES) 49 00:02:24,400 --> 00:02:27,120 You are our three semifinalists 50 00:02:27,120 --> 00:02:30,280 for MasterChef Australia 2023. 51 00:02:30,280 --> 00:02:32,080 Hooray! 52 00:02:37,000 --> 00:02:38,760 I literally can't bloody believe it. 53 00:02:38,760 --> 00:02:41,160 I'm not kidding. I'm like, "What the hell's going on?" 54 00:02:41,160 --> 00:02:43,120 I'm standing between these awesome boys 55 00:02:43,120 --> 00:02:46,200 and I'm like,"Holy crap! Like, this is amazing!" 56 00:02:46,200 --> 00:02:47,920 Have you rung Deano? What does he think? 57 00:02:47,920 --> 00:02:50,640 He's like, "When are you coming home? Like, I'm starving." 58 00:02:50,640 --> 00:02:52,080 (ALL LAUGH) 59 00:02:52,080 --> 00:02:53,440 (LAUGHS) 60 00:02:53,440 --> 00:02:55,360 Brent... 61 00:02:55,360 --> 00:02:56,920 ..surely this was a goal of yours. 62 00:02:56,920 --> 00:02:59,040 Yeah, it was a goal. 63 00:02:59,040 --> 00:03:02,040 Like, obviously, I had a few along the way, 64 00:03:02,040 --> 00:03:03,680 but the big one, obviously, 65 00:03:03,680 --> 00:03:06,880 is to get to the semifinals and grand finale. 66 00:03:06,880 --> 00:03:10,800 Oh, it's been a long journey to get to this point, 67 00:03:10,800 --> 00:03:12,400 and now I'm here... 68 00:03:12,400 --> 00:03:14,760 ..it's a good feeling. 69 00:03:14,760 --> 00:03:18,000 This is the gateway to the semifinals, 70 00:03:18,000 --> 00:03:20,920 and we had to make it worth your while. 71 00:03:20,920 --> 00:03:24,400 So today the winning dish will see its maker 72 00:03:24,400 --> 00:03:30,240 with a whopping 30-minute time advantage in the semifinals. 73 00:03:31,240 --> 00:03:32,320 Ooh. 74 00:03:32,320 --> 00:03:34,440 DECLAN: Jeez. Crucial. 75 00:03:34,440 --> 00:03:36,160 This whole season 76 00:03:36,160 --> 00:03:38,280 you're either right on the buzzer 77 00:03:38,280 --> 00:03:40,840 or you're just like, "I just needed another 10 minutes." 78 00:03:40,840 --> 00:03:43,080 So an extra 30 minutes, 79 00:03:43,080 --> 00:03:44,840 massive advantage, seriously. 80 00:03:44,840 --> 00:03:46,360 Everyone will be gunning for that today. 81 00:03:46,360 --> 00:03:50,280 And to get your hands on it, you will need to pick up the pace, 82 00:03:50,280 --> 00:03:54,360 because today you will need to keep up with a world-renowned chef 83 00:03:54,360 --> 00:03:56,960 as he cooks one of his signature dishes. 84 00:03:56,960 --> 00:03:59,160 (SUSPENSEFUL MUSIC) 85 00:03:59,160 --> 00:04:01,240 Please welcome... 86 00:04:01,240 --> 00:04:02,600 ..Curtis Stone! 87 00:04:02,600 --> 00:04:06,520 (HEROIC MUSIC) 88 00:04:08,640 --> 00:04:11,040 RHIANNON: Oh, my God, it's Curtis Stone! 89 00:04:11,040 --> 00:04:13,200 (ALL CHEER) We get to see him again! 90 00:04:13,200 --> 00:04:14,360 How cool is that? 91 00:04:14,360 --> 00:04:16,040 Here he is. 92 00:04:16,040 --> 00:04:20,720 Although, I'm instantly like, "This is not gonna be easy." 93 00:04:20,720 --> 00:04:23,680 Welcome back, Curtis. Thanks so much. 94 00:04:23,680 --> 00:04:26,360 The gang's a tad smaller since you were last here. 95 00:04:26,360 --> 00:04:27,840 Just a little. Yeah. 96 00:04:27,840 --> 00:04:30,720 Just the three faces I was expecting to see too. 97 00:04:30,720 --> 00:04:32,600 (CONTESTANTS LAUGH) 98 00:04:32,600 --> 00:04:34,920 Curtis is here to cook for us today. 99 00:04:34,920 --> 00:04:38,920 And you guessed it - you guys are gonna have to keep up with him. 100 00:04:40,080 --> 00:04:43,160 So, today we're gonna make Scotch fillet au poivre... 101 00:04:44,640 --> 00:04:46,320 ..beurre rouge... 102 00:04:47,800 --> 00:04:49,000 ..pomme puree... 103 00:04:51,280 --> 00:04:53,200 ..and roasted bone marrow. 104 00:04:53,200 --> 00:04:55,360 Wow. 105 00:04:55,360 --> 00:04:57,000 What did he just say? 106 00:04:57,000 --> 00:04:58,880 DECLAN: Uh-oh. (LAUGHS) 107 00:04:58,880 --> 00:05:01,400 Don't even ask me to pronounce it. I'm serious. 108 00:05:01,400 --> 00:05:03,760 It's fancy. (LAUGHS) 109 00:05:03,760 --> 00:05:06,560 Today we're doing Scotch fillet au poivre, 110 00:05:06,560 --> 00:05:07,920 beurre rouge, 111 00:05:07,920 --> 00:05:10,680 pureed potatoes and roasted bone marrow! 112 00:05:10,680 --> 00:05:12,160 (LAUGHS) 113 00:05:12,160 --> 00:05:14,200 I don't know if that's pronounced right. 114 00:05:15,360 --> 00:05:17,560 Today in gonna show you something brand-new, 115 00:05:17,560 --> 00:05:20,040 because today we're cooking with carbon-neutral beef. 116 00:05:20,040 --> 00:05:23,520 It's sustainable beef, it's a first in Australia. 117 00:05:23,520 --> 00:05:24,800 Wow. 118 00:05:24,800 --> 00:05:29,320 As a man who loves his beef, this is a very exciting day. 119 00:05:29,320 --> 00:05:30,320 So what we've done 120 00:05:30,320 --> 00:05:34,200 is Coles has partnered with a select group of family-owned farms 121 00:05:34,200 --> 00:05:36,840 that are committed to reducing their carbon footprint 122 00:05:36,840 --> 00:05:39,320 and to produce beef that's carbon neutral. 123 00:05:39,320 --> 00:05:40,400 Wow. 124 00:05:42,200 --> 00:05:43,200 Alright, gang, 125 00:05:43,200 --> 00:05:45,960 you can have however long it takes Curtis to cook his dish 126 00:05:45,960 --> 00:05:48,120 to cook yours as well. 127 00:05:48,120 --> 00:05:50,000 You're gonna have to move fast, though, 128 00:05:50,000 --> 00:05:52,600 because after Curtis finishes, 129 00:05:52,600 --> 00:05:57,400 you'll only have an extra 10 seconds before your time is up as well. 130 00:05:59,000 --> 00:06:02,240 If you want that all-important 30-minute time advantage 131 00:06:02,240 --> 00:06:03,320 in the semifinal, 132 00:06:03,320 --> 00:06:09,240 bring us the dish that looks and tastes the most like Curtis's. 133 00:06:09,240 --> 00:06:13,240 (EXCITING MUSIC) 134 00:06:13,240 --> 00:06:16,720 We're gonna head to the gantry, Curtis. The floor is yours. 135 00:06:16,720 --> 00:06:18,760 You guys, get behind your benches. 136 00:06:18,760 --> 00:06:20,520 Let's go. ANDY: Good luck, mate. 137 00:06:20,520 --> 00:06:22,080 Good luck, you three. CONTESTANTS: Thank you. 138 00:06:22,080 --> 00:06:23,800 Go hard. 139 00:06:23,800 --> 00:06:27,400 I'm super excited that I finally get to compete 140 00:06:27,400 --> 00:06:29,480 in a keeping-up-with-the-chef challenge, 141 00:06:29,480 --> 00:06:32,480 and knowing that I could have an extra half an hour 142 00:06:32,480 --> 00:06:34,360 in my semifinal cook, 143 00:06:34,360 --> 00:06:36,720 it's made me even hungrier to win it. 144 00:06:36,720 --> 00:06:40,760 But on top of keeping up with a professional chef, 145 00:06:40,760 --> 00:06:44,160 I also don't know what the final product is meant to look like, 146 00:06:44,160 --> 00:06:47,640 so it's gonna be a tough one today. 147 00:06:47,640 --> 00:06:49,080 Alright, guys, you ready? 148 00:06:49,080 --> 00:06:50,120 CONTESTANTS: Yeah. 149 00:06:50,120 --> 00:06:51,400 Well, here's the thing. 150 00:06:51,400 --> 00:06:53,520 It's one thing to keep up with someone, 151 00:06:53,520 --> 00:06:56,200 but it's another thing to keep up with someone and do it correctly. 152 00:06:57,880 --> 00:06:59,400 You're playing for a big prize. 153 00:06:59,400 --> 00:07:02,960 So concentrate, relax. 154 00:07:05,000 --> 00:07:06,920 Ready? CONTESTANTS: Yeah. 155 00:07:06,920 --> 00:07:08,520 Alright, well, the first thing we're gonna do 156 00:07:08,520 --> 00:07:10,360 is we're gonna prepare our steak, 157 00:07:10,360 --> 00:07:13,240 so go to your fridge and get your rib eye. 158 00:07:14,960 --> 00:07:16,840 Alright. JOCK: It's a beast. 159 00:07:16,840 --> 00:07:18,480 Yeah. It's a beast! 160 00:07:18,480 --> 00:07:20,200 Look at that. 161 00:07:21,520 --> 00:07:24,200 You should have a boning knife. Make sure it's nice and sharp. 162 00:07:25,800 --> 00:07:27,760 So, the rib eye, or the Scotch fillet, 163 00:07:27,760 --> 00:07:29,480 which is what we have right here, 164 00:07:29,480 --> 00:07:32,200 has a line of bones that run down the back 165 00:07:32,200 --> 00:07:34,320 and maybe some chine bones along the front. 166 00:07:34,320 --> 00:07:35,800 You're gonna remove all of those, 167 00:07:35,800 --> 00:07:37,200 so just with the boning knife 168 00:07:37,200 --> 00:07:42,280 make sure that your blade is firm up against the bone. 169 00:07:42,280 --> 00:07:44,840 If you don't keep your knife flat against that bone, 170 00:07:44,840 --> 00:07:47,240 what'll happen is you're gonna cut into 171 00:07:47,240 --> 00:07:49,920 that really valuable piece of steak, right? 172 00:07:49,920 --> 00:07:52,640 So if you were to leave the bone in, of course, 173 00:07:52,640 --> 00:07:55,680 and cut through the section, you would have a bone-in rib eye. 174 00:07:55,680 --> 00:07:58,520 But we're gonna make a beautiful boneless Scotch fillet. 175 00:07:58,520 --> 00:08:03,680 BRENT: I am blown away by the speed he's going at straightaway. 176 00:08:03,680 --> 00:08:06,120 I sort of must have started in about second gear, 177 00:08:06,120 --> 00:08:08,080 and Curtis is in fifth. 178 00:08:08,080 --> 00:08:11,520 So, like, I need to just start going. 179 00:08:11,520 --> 00:08:13,320 Time to turn it up to 11. 180 00:08:13,320 --> 00:08:15,320 You'll have a little bit of fat cover. That's good. 181 00:08:15,320 --> 00:08:17,320 You don't want to get rid of the fat cover, 182 00:08:17,320 --> 00:08:19,480 but you do want to remove some of the sinew, 183 00:08:19,480 --> 00:08:21,840 so just gently and slowly 184 00:08:21,840 --> 00:08:25,440 run along the length of your Scotch fillet 185 00:08:25,440 --> 00:08:28,120 and then remove any of those sinewy parts, 186 00:08:28,120 --> 00:08:31,120 because that gristle can be a little chewy, 187 00:08:31,120 --> 00:08:33,080 and, of course, that's not what we're looking for. 188 00:08:33,080 --> 00:08:34,720 (INTENSE MUSIC) 189 00:08:36,440 --> 00:08:38,560 But you do want a little bit of that fat 190 00:08:38,560 --> 00:08:39,920 because that's delicious. 191 00:08:42,800 --> 00:08:44,400 MELISSA: 192 00:08:44,400 --> 00:08:47,680 He's just whipped too much off. 193 00:08:48,960 --> 00:08:50,120 Looks thin too. 194 00:08:50,120 --> 00:08:54,080 You're just gonna continue doing that down both sides of your Scotch. 195 00:08:54,080 --> 00:08:56,240 I'm gonna come and look at what you've done. 196 00:09:00,240 --> 00:09:01,840 Nice. BRENT: Thanks, Chef. 197 00:09:03,760 --> 00:09:05,600 Nice work, Rhiannon. 198 00:09:05,600 --> 00:09:06,840 Is it OK? MELISSA: Yeah. 199 00:09:06,840 --> 00:09:08,000 Thank you. 200 00:09:09,720 --> 00:09:11,160 Ooh, that's very lean. 201 00:09:11,160 --> 00:09:14,200 So, you've taken off a little too much of that fat cap, right? 202 00:09:14,200 --> 00:09:15,800 If you see that and you see mine, 203 00:09:15,800 --> 00:09:18,280 see how I've still got that nice little piece of fat, 204 00:09:18,280 --> 00:09:20,080 which is gonna make it a little drier. 205 00:09:20,080 --> 00:09:22,960 I've accidentally taken off too much of this fat cap. 206 00:09:22,960 --> 00:09:25,560 But I don't know how to tell you to put it back on. 207 00:09:25,560 --> 00:09:27,600 No, yeah, of course, alright. (LAUGHS) 208 00:09:27,600 --> 00:09:31,600 and I've probably screwed up the main element of today's dish. 209 00:09:31,600 --> 00:09:33,280 Whoops. 210 00:09:33,280 --> 00:09:35,800 So this is not a good start. 211 00:09:39,400 --> 00:09:42,800 Alright, you now have a Scotch fillet. 212 00:09:43,800 --> 00:09:46,640 And what you're ready to do is cut yourself steaks. 213 00:09:46,640 --> 00:09:50,720 So you're gonna go straight across and cut them into steaks. 214 00:09:50,720 --> 00:09:52,680 Put a couple of fingers over it, like that. 215 00:09:52,680 --> 00:09:53,680 Line it up. 216 00:09:55,040 --> 00:09:58,600 Cut straight on through your rib eye. 217 00:09:59,960 --> 00:10:03,200 Of course, the butchering of your protein 218 00:10:03,200 --> 00:10:04,840 is very, very important. 219 00:10:04,840 --> 00:10:08,640 You want to make sure that you treat it really beautifully 220 00:10:08,640 --> 00:10:12,160 and you don't waste anything. 221 00:10:12,160 --> 00:10:14,520 Have you guys done much butchering before? 222 00:10:14,520 --> 00:10:16,040 DECLAN AND RHIANNON: Nuh. BRENT: Yeah. 223 00:10:16,040 --> 00:10:18,360 I'm pretty familiar with butchering meat. 224 00:10:18,360 --> 00:10:21,560 My dad was in the beef industry for about 40 years, 225 00:10:21,560 --> 00:10:24,640 so if I haven't picked up a thing or two, 226 00:10:24,640 --> 00:10:26,120 then I'm probably a bad son. 227 00:10:26,120 --> 00:10:28,360 Alright, once you have your steak, 228 00:10:28,360 --> 00:10:29,840 get yourself a little rack, 229 00:10:29,840 --> 00:10:31,840 'cause we're gonna temper that steak, 230 00:10:31,840 --> 00:10:36,120 which is bringing it up to that room temperature before we cook it. 231 00:10:36,120 --> 00:10:37,960 The rest you can put back in the fridge. 232 00:10:39,160 --> 00:10:42,480 OK, so what we're gonna do next is make our potato puree, 233 00:10:42,480 --> 00:10:45,600 so first thing we need to do is get a large pot. 234 00:10:45,600 --> 00:10:47,080 Fill it with cold water. 235 00:10:48,520 --> 00:10:50,200 And peel potatoes. 236 00:10:50,200 --> 00:10:53,480 (INTENSE MUSIC) 237 00:10:53,480 --> 00:10:56,320 RHIANNON: Curtis is moving really fast. 238 00:10:56,320 --> 00:10:58,480 And I did expect him to be quick. 239 00:10:58,480 --> 00:11:00,560 Make sure these are beautifully fine. 240 00:11:00,560 --> 00:11:03,280 I don't want to see any skin whatsoever. 241 00:11:04,400 --> 00:11:06,040 But not this quick. 242 00:11:06,040 --> 00:11:07,560 Do you know where the peeler is? 243 00:11:07,560 --> 00:11:09,320 In that bowl. 244 00:11:09,320 --> 00:11:10,480 I'm struggling to keep up. 245 00:11:10,480 --> 00:11:12,880 Is it in this one? Yeah. 246 00:11:14,080 --> 00:11:15,800 Mine's not. 247 00:11:15,800 --> 00:11:18,840 The key to this is not to overcook your potatoes, 248 00:11:18,840 --> 00:11:21,000 so you want to actually make sure 249 00:11:21,000 --> 00:11:24,920 that you've got nice, uniform sizes before they go into that water. 250 00:11:24,920 --> 00:11:27,480 Oh, yes, it is. Far out. Bloody thing. 251 00:11:27,480 --> 00:11:29,200 Far out, I'm already behind. 252 00:11:30,520 --> 00:11:34,640 So it's like, "Hurry up and peel these damn potatoes." 253 00:11:34,640 --> 00:11:36,840 OK, so get those into the cold water. 254 00:11:36,840 --> 00:11:41,120 Make sure you season your water generously, 255 00:11:41,120 --> 00:11:46,080 the way you would cook pasta, so you want it to taste like the ocean. 256 00:11:46,080 --> 00:11:47,840 Potatoes are on the boil 257 00:11:47,840 --> 00:11:51,200 and I'm trying to just take information in 258 00:11:51,200 --> 00:11:53,320 but also keep one ear, like, moving like this, 259 00:11:53,320 --> 00:11:54,800 just in case he says something. 260 00:11:54,800 --> 00:11:56,760 One eye looking up. 261 00:11:56,760 --> 00:11:59,200 It's crazy. 262 00:11:59,200 --> 00:12:00,600 Alright, next what we're gonna do, guys, 263 00:12:00,600 --> 00:12:02,880 is make the garnish for our bone marrow. 264 00:12:02,880 --> 00:12:05,680 So I want you to make a fluid gel. 265 00:12:05,680 --> 00:12:11,120 So you need 250mL of buttermilk and 150mL of cream. 266 00:12:11,120 --> 00:12:12,400 Let's go, Rhiannon. RHIANNON: Yep. 267 00:12:12,400 --> 00:12:13,600 Come on. 268 00:12:13,600 --> 00:12:15,960 So, I'm only halfway through my potatoes. 269 00:12:15,960 --> 00:12:17,800 Curtis has already peeled, chopped his, 270 00:12:17,800 --> 00:12:20,320 got them on boiling water and moved on to the buttermilk. 271 00:12:20,320 --> 00:12:21,720 And I'm going, "Wait, what?" 272 00:12:21,720 --> 00:12:25,640 And then you want 4g of agar, 273 00:12:25,640 --> 00:12:28,160 a vegetable gelatin made from seaweed. 274 00:12:28,160 --> 00:12:30,800 So, of course, the agar's important. 275 00:12:30,800 --> 00:12:33,000 You don't want to over-measure or under-measure it. 276 00:12:33,000 --> 00:12:35,160 4g of agar. 277 00:12:35,160 --> 00:12:38,000 4g. JOCK: 4g. 278 00:12:38,000 --> 00:12:39,640 Come on, Rhiannon. 279 00:12:39,640 --> 00:12:42,000 So, I put the potatoes in and they're quite big. 280 00:12:42,000 --> 00:12:44,800 And I'm thinking, "Wait, were Curtis's smaller?" 281 00:12:44,800 --> 00:12:47,360 I don't know at this point. I'm already frazzled. 282 00:12:47,360 --> 00:12:48,720 CURTIS: Agar goes in. 283 00:12:49,920 --> 00:12:52,160 And you blend it for about 30 seconds. 284 00:12:52,160 --> 00:12:54,520 If you hear mine, I should hear yours. 285 00:12:54,520 --> 00:12:56,680 Keep watching him, Rhiannon, keep watching him. 286 00:12:56,680 --> 00:12:59,240 (TENSE MUSIC) 287 00:12:59,240 --> 00:13:02,160 Get your buttermilk and cream in. 288 00:13:02,160 --> 00:13:06,520 And we're gonna hydrate that agar by bringing it to the boil, 289 00:13:06,520 --> 00:13:09,120 and then we're gonna simmer it for about 60 seconds. 290 00:13:09,120 --> 00:13:11,560 How much was the agar? 291 00:13:11,560 --> 00:13:13,360 4g of agar. 292 00:13:13,360 --> 00:13:16,200 JOCK: Come on, Rhiannon. Catch up, let's go. 293 00:13:16,200 --> 00:13:19,240 So, I've, like, got a pot, and I'm putting milk in. 294 00:13:20,720 --> 00:13:23,200 Go ahead and pour out your buttermilk and cream 295 00:13:23,200 --> 00:13:24,800 into a flat container 296 00:13:24,800 --> 00:13:27,040 and stick it in your blast chiller. 297 00:13:28,160 --> 00:13:29,520 Where... Oh, shit. 298 00:13:31,800 --> 00:13:34,480 I can hear Curtis saying, "Buttermilk." 299 00:13:34,480 --> 00:13:36,880 And I realise, "Ooh, I'm putting milk in." 300 00:13:37,960 --> 00:13:39,520 Keep up, Rhiannon. 301 00:13:39,520 --> 00:13:42,080 Oh, my God, this is chaos. 302 00:13:42,080 --> 00:13:43,560 Come on, Rhiannon. 303 00:13:43,560 --> 00:13:44,720 Catch up, let's go. 304 00:13:59,840 --> 00:14:01,720 OK, is everyone keeping up with me? 305 00:14:01,720 --> 00:14:03,040 RHIANNON: No. 306 00:14:04,080 --> 00:14:06,000 Oh, my God, I'm putting milk in. 307 00:14:06,000 --> 00:14:07,160 Oh, shit, yeah. 308 00:14:07,160 --> 00:14:09,480 It's meant to be buttermilk. 309 00:14:09,480 --> 00:14:11,880 JOCK: Come on, Rhiannon. Catch up, let's go. 310 00:14:11,880 --> 00:14:14,480 Just have to start again. 311 00:14:14,480 --> 00:14:15,960 Keep up, Rhiannon. 312 00:14:19,000 --> 00:14:23,000 Alright, next we're gonna make some sweet-and-sour shallots. 313 00:14:25,080 --> 00:14:28,000 Don't let the screws come off. Keep going. 314 00:14:28,000 --> 00:14:32,720 So, you want about 35g of both brown and white sugar 315 00:14:32,720 --> 00:14:39,480 and then about 180mL of sherry vinegar and white wine vinegar. 316 00:14:39,480 --> 00:14:41,600 Then we're gonna brunoise our shallots 317 00:14:43,280 --> 00:14:44,320 Now, when I say 'brunoise', 318 00:14:44,320 --> 00:14:47,240 I want a really fine, fine dice. 319 00:14:47,240 --> 00:14:49,640 I know that pace that Curtis chops shallots. 320 00:14:49,640 --> 00:14:52,680 (SPIRITED MUSIC) 321 00:14:52,680 --> 00:14:54,600 This is gonna be tough. 322 00:14:56,880 --> 00:14:58,360 Come on, push, push, push. 323 00:14:58,360 --> 00:15:01,600 You've got to catch up. 324 00:15:01,600 --> 00:15:05,720 Remember, you need to finish 10 seconds after Curtis does, 325 00:15:05,720 --> 00:15:08,960 so you've got to match his pace, come on. 326 00:15:14,320 --> 00:15:16,720 How's everyone doing? Great, thank you. 327 00:15:16,720 --> 00:15:19,040 (RHIANNON CHUCKLES) Having a great time up here. 328 00:15:21,480 --> 00:15:23,160 Cut them perfect. 329 00:15:27,880 --> 00:15:30,800 Alright, once you've got that 180g of shallot cut, 330 00:15:30,800 --> 00:15:33,880 get it into a saucepan, because that's gonna be the basis 331 00:15:33,880 --> 00:15:36,200 of our sweet-and-sour shallots. 332 00:15:36,200 --> 00:15:37,800 In the vinegar. 333 00:15:43,720 --> 00:15:47,040 OK, keep all of the trimmings of your shallots, 334 00:15:47,040 --> 00:15:49,240 because we're gonna make a reduction 335 00:15:49,240 --> 00:15:53,440 which is the beginning of our beurre rouge, red wine sauce. 336 00:15:53,440 --> 00:15:55,480 So another element to add. 337 00:15:55,480 --> 00:15:58,280 I'm gonna take all of that trimmed shallot, 338 00:15:58,280 --> 00:16:01,000 get it in 200mL of red wine 339 00:16:01,000 --> 00:16:03,880 and 50mL of red wine vinegar. 340 00:16:03,880 --> 00:16:05,400 Into the shallots? 341 00:16:05,400 --> 00:16:06,920 That's into the trimmed shallots. 342 00:16:06,920 --> 00:16:09,840 So 50mL red wine vinegar, 200mL wine. 343 00:16:09,840 --> 00:16:11,480 the offcuts of our shallots 344 00:16:11,480 --> 00:16:13,920 are going in with this beurre rouge sauce. 345 00:16:13,920 --> 00:16:16,200 I've never really made one before. 346 00:16:16,200 --> 00:16:19,720 so I'm just gonna keep up with Curtis. 347 00:16:19,720 --> 00:16:21,000 We're gonna put some parsley stalks 348 00:16:21,000 --> 00:16:24,440 into that 50mL of red wine vinegar and 200mL of red wine. 349 00:16:24,440 --> 00:16:25,520 Cook faster. 350 00:16:25,520 --> 00:16:26,880 One dried bay leaf. 351 00:16:28,240 --> 00:16:30,440 A nice sprig of fresh thyme. 352 00:16:32,840 --> 00:16:34,520 It's starting to get mayhem now. 353 00:16:34,520 --> 00:16:37,240 So, at this point your potatoes should be coming up to the boil, 354 00:16:37,240 --> 00:16:39,360 you should have your shallots starting to confit, 355 00:16:39,360 --> 00:16:40,560 or slowly cook. 356 00:16:40,560 --> 00:16:43,320 Right now I've got four elements on the go, 357 00:16:43,320 --> 00:16:44,400 none are completed. 358 00:16:44,400 --> 00:16:47,040 You should have your red wine reduction working, 359 00:16:47,040 --> 00:16:49,640 which is gonna make our beurre rouge sauce. 360 00:16:49,640 --> 00:16:51,360 And there's still more getting thrown in. 361 00:16:51,360 --> 00:16:52,640 It's like I'm juggling these balls 362 00:16:52,640 --> 00:16:54,960 and someone else has just thrown more at me. 363 00:16:54,960 --> 00:16:57,000 There you go. Put the pot on the scales. 364 00:16:57,000 --> 00:16:58,560 Now you're on. 365 00:16:58,560 --> 00:17:01,080 The judges up there throwing down their two cents. 366 00:17:01,080 --> 00:17:03,040 It is hectic. 367 00:17:03,040 --> 00:17:05,400 You've portioned your rib eye steak. 368 00:17:05,400 --> 00:17:07,840 You've got your bone marrow standing by 369 00:17:07,840 --> 00:17:09,640 with that rib eye steak. 370 00:17:09,640 --> 00:17:12,120 Get the bone marrow out too, Rhi. 371 00:17:12,120 --> 00:17:14,960 And then we can go back and have a look 372 00:17:14,960 --> 00:17:17,920 and see whether our gel is starting to set. 373 00:17:19,000 --> 00:17:20,120 JOCK: Come on, Rhiannon. 374 00:17:20,120 --> 00:17:22,320 Come on, Deccers. 375 00:17:22,320 --> 00:17:23,840 So once it's set... 376 00:17:23,840 --> 00:17:25,640 Can you see how mine's set? 377 00:17:25,640 --> 00:17:28,720 That's what it should look like. 378 00:17:28,720 --> 00:17:31,040 Then what we're gonna do is dice it. 379 00:17:31,040 --> 00:17:34,040 Take your diced gel, 380 00:17:34,040 --> 00:17:36,600 add it to your food processor. 381 00:17:36,600 --> 00:17:39,040 What we're gonna do is turn it into a liquid. 382 00:17:41,920 --> 00:17:43,840 MELISSA: Come on, Rhi. 383 00:17:45,120 --> 00:17:48,760 Get the xanthan gum and weigh 1.3g. 384 00:17:49,920 --> 00:17:52,080 OK, is everyone keeping up with me? 385 00:17:52,080 --> 00:17:54,600 Yeah. We add that xanthan gum to the blender? 386 00:17:54,600 --> 00:17:57,800 Take your blender. Don't add it yet. OK. 387 00:17:57,800 --> 00:17:59,880 Unless you want me to keep up with you, Declan. 388 00:17:59,880 --> 00:18:01,960 Nuh, true. (BOTH LAUGH) 389 00:18:03,160 --> 00:18:05,680 I'm on a little bit of a high. 390 00:18:05,680 --> 00:18:08,160 I'm feeling good that I'm keeping up with Curtis. 391 00:18:08,160 --> 00:18:09,880 Then once you've started to blend this, 392 00:18:09,880 --> 00:18:11,640 then you slowly add your xanthan to it. 393 00:18:11,640 --> 00:18:16,720 And the fact that today could potentially give me that advantage 394 00:18:16,720 --> 00:18:18,840 to earn my spot in the grand final, 395 00:18:18,840 --> 00:18:20,000 I am hungry for that. 396 00:18:23,840 --> 00:18:26,680 (INTENSE MUSIC) 397 00:18:26,680 --> 00:18:27,960 RHIANNON: Finally! 398 00:18:27,960 --> 00:18:30,680 I'm looking from side to side of the boys 399 00:18:30,680 --> 00:18:33,120 and I'm going, "Alright, I'm not that far behind." 400 00:18:33,120 --> 00:18:35,000 JOCK: Go, go, go. Don't stop, Rhiannon. 401 00:18:35,000 --> 00:18:36,400 You do not have time to stop. 402 00:18:37,400 --> 00:18:40,360 I'm just like, "Whatever you do, keep the hell up with Curtis." 403 00:18:43,960 --> 00:18:45,680 So it should be perfectly smooth. 404 00:18:45,680 --> 00:18:49,160 It should be silky, silky, silky. 405 00:18:49,160 --> 00:18:50,680 MELISSA: Come on, Declan. 406 00:18:50,680 --> 00:18:52,720 (INTENSE MUSIC) 407 00:18:54,120 --> 00:18:57,040 JOCK: Scrape it down. Come on, Rhiannon. 408 00:18:58,600 --> 00:19:01,840 If you're worried about your consistency, if it's too thick, 409 00:19:01,840 --> 00:19:05,280 you can put just a couple of drops of buttermilk in to thin it back out. 410 00:19:09,680 --> 00:19:10,920 Full speed. 411 00:19:13,000 --> 00:19:14,120 DECLAN: Alright. 412 00:19:14,120 --> 00:19:15,960 I'm working on this buttermilk gel, 413 00:19:15,960 --> 00:19:20,120 my potatoes are on, I've got my beurre rouge sauce on 414 00:19:20,120 --> 00:19:24,400 and I've got my vinegars reducing down for my shallot jam. 415 00:19:24,400 --> 00:19:26,480 Declan. Yeah. 416 00:19:26,480 --> 00:19:28,360 Why are your shallots on the bench? 417 00:19:31,960 --> 00:19:33,720 Oh, far out. 418 00:19:33,720 --> 00:19:35,200 Jesus. 419 00:19:35,200 --> 00:19:38,880 I've just realised I'm making my sweet-and-sour shallot jam 420 00:19:38,880 --> 00:19:40,600 without the shallots in there. 421 00:19:42,040 --> 00:19:44,320 The wheels have fallen off the bus. 422 00:19:44,320 --> 00:19:46,240 (INTENSE MUSIC) 423 00:19:46,240 --> 00:19:48,160 I'd be putting more vinegar and sugar in there. 424 00:19:49,400 --> 00:19:52,920 The outcome of this is, if this liquid is reduced too much 425 00:19:52,920 --> 00:19:55,920 and my shallots are only going in now, 426 00:19:55,920 --> 00:19:58,280 they're not gonna cook through in time 427 00:19:58,280 --> 00:20:00,920 and get to that jammy consistency. 428 00:20:00,920 --> 00:20:02,320 Come on, Declan. 429 00:20:02,320 --> 00:20:04,720 I'm so lucky I found out when I did. 430 00:20:10,840 --> 00:20:12,080 JOCK: Come on, Brent. 431 00:20:12,080 --> 00:20:14,080 I've never made a buttermilk puree before. 432 00:20:14,080 --> 00:20:16,200 Just keep looking at the consistency. 433 00:20:16,200 --> 00:20:19,520 So I'm literally just copying exactly what Curtis does. 434 00:20:19,520 --> 00:20:22,240 'Cause that's what you need to mimic, yeah? 435 00:20:22,240 --> 00:20:24,440 I don't have a recipe. 436 00:20:24,440 --> 00:20:27,000 I don't know what it's supposed to look like or taste like. 437 00:20:27,000 --> 00:20:30,120 So, Curtis just added a little bit of buttermilk into his 438 00:20:30,120 --> 00:20:32,320 to get the consistency right, OK? 439 00:20:33,560 --> 00:20:37,040 I think I've run up to Curtis's bench about five times at least. 440 00:20:39,080 --> 00:20:41,000 I think mine's smoother than Curtis's. 441 00:20:46,640 --> 00:20:47,920 Declan: Ooh. 442 00:20:47,920 --> 00:20:50,280 ANDY: What's your consistency? Is yours the same as his? 443 00:20:50,280 --> 00:20:51,280 No. 444 00:20:51,280 --> 00:20:53,960 Yeah, I think you're gonna have to think on your feet here, 445 00:20:53,960 --> 00:20:55,920 'cause I don't reckon your agar activated. 446 00:20:55,920 --> 00:20:57,120 Oh. 447 00:20:57,120 --> 00:21:00,560 This buttermilk gel isn't looking right. 448 00:21:00,560 --> 00:21:01,560 OK. 449 00:21:01,560 --> 00:21:03,880 And I race over to have a look at Curtis's, 450 00:21:03,880 --> 00:21:05,720 and they're looking completely different. 451 00:21:05,720 --> 00:21:07,760 Did you bring it to a boil? Yeah, I did. 452 00:21:07,760 --> 00:21:10,440 Then you simmered it for... 60 seconds. 453 00:21:10,440 --> 00:21:11,560 ..60 seconds? 454 00:21:11,560 --> 00:21:14,760 My buttermilk gel, it's way too runny. 455 00:21:17,280 --> 00:21:19,160 I feel like I've done something wrong. 456 00:21:20,240 --> 00:21:23,040 Curtis, do you have a solution for me? 457 00:21:24,760 --> 00:21:26,520 Um, I would start again. 458 00:21:38,520 --> 00:21:40,120 (INTENSE MUSIC) 459 00:21:40,120 --> 00:21:41,240 Ooh. 460 00:21:44,840 --> 00:21:47,280 ANDY: What's your consistency? Is yours the same as his? 461 00:21:47,280 --> 00:21:48,280 No. 462 00:21:48,280 --> 00:21:50,680 This buttermilk gel isn't looking right. 463 00:21:50,680 --> 00:21:53,000 It's way too runny. 464 00:21:53,000 --> 00:21:54,120 I would start again. 465 00:21:54,120 --> 00:21:55,320 Yeah. 466 00:21:55,320 --> 00:21:57,520 Not only do I need to do this again, 467 00:21:57,520 --> 00:22:01,440 but I need to multitask and still keep up with Curtis. 468 00:22:01,440 --> 00:22:04,280 Declan... 469 00:22:04,280 --> 00:22:07,840 ..if you move your arse, you might make it on time, right? 470 00:22:07,840 --> 00:22:09,840 But it's real close. 471 00:22:09,840 --> 00:22:12,080 You haven't got a second to waste from here on out. 472 00:22:12,080 --> 00:22:13,880 I think I'm in a bit of trouble here. 473 00:22:16,160 --> 00:22:19,360 Looking at the other two... It's nearly there. 474 00:22:19,360 --> 00:22:21,240 ..it's gonna be a tough one to beat. 475 00:22:21,240 --> 00:22:22,400 Close. 476 00:22:22,400 --> 00:22:25,520 They're going forward, I'm going backwards. 477 00:22:26,520 --> 00:22:30,920 This is crazy, but I'm trying not to let it get to me. 478 00:22:32,640 --> 00:22:36,320 Alright, once that's silky smooth, pour it into your squeezy bottle. 479 00:22:36,320 --> 00:22:38,160 Come on, Brent, come on, Rhiannon. 480 00:22:38,160 --> 00:22:39,960 Declan, let's go. Come on. 481 00:22:39,960 --> 00:22:42,400 Push, push, push! 482 00:22:42,400 --> 00:22:45,040 My fluid gel's in the fridge. Yours should be too. 483 00:22:46,560 --> 00:22:49,680 You should have the reduction done for your beurre rouge sauce. 484 00:22:49,680 --> 00:22:53,560 Your sweet-and-sour brunoise shallots should be almost complete. 485 00:22:53,560 --> 00:22:56,400 You're looking for a quite jammy consistency. 486 00:22:56,400 --> 00:22:58,920 Your potatoes should be almost done, and as soon as they are, 487 00:22:58,920 --> 00:23:00,760 we're gonna steam them dry. 488 00:23:00,760 --> 00:23:03,520 Your beef is portioned. 489 00:23:03,520 --> 00:23:05,800 Your bone marrow is ready to go. 490 00:23:08,080 --> 00:23:11,160 As soon as your potato falls off the knife like that, it's ready. 491 00:23:12,400 --> 00:23:14,960 Rhi, just check on your potatoes. 492 00:23:16,160 --> 00:23:18,480 These potatoes are still not cooked. 493 00:23:18,480 --> 00:23:20,280 I'm thinking they're cut too big. 494 00:23:20,280 --> 00:23:22,840 I just have to leave them in for longer. 495 00:23:22,840 --> 00:23:24,000 Oh, man! 496 00:23:24,000 --> 00:23:26,280 So now I'm falling behind again. 497 00:23:26,280 --> 00:23:29,120 OK, we take some butter, 498 00:23:29,120 --> 00:23:31,520 and I throw the butter straight into the moulin, 499 00:23:31,520 --> 00:23:35,840 and then you force the potatoes through the moulin. 500 00:23:35,840 --> 00:23:38,080 JOCK: Come on, Rhiannon. You don't need that much. 501 00:23:38,080 --> 00:23:39,720 Quick. Chop chop, let's go. 502 00:23:40,840 --> 00:23:43,120 Give it a shake, get rid of that large pot. 503 00:23:44,680 --> 00:23:46,480 Then go ahead and get your drum sieve. 504 00:23:47,480 --> 00:23:50,320 And what we're gonna do now is work the potatoes 505 00:23:50,320 --> 00:23:51,720 through the drum sieve. 506 00:23:51,720 --> 00:23:53,760 (INTENSE MUSIC) 507 00:24:01,600 --> 00:24:03,360 MELISSA: Come on, Declan. 508 00:24:03,360 --> 00:24:07,040 I've got so many elements going on right now 509 00:24:07,040 --> 00:24:09,640 because I'm making up for that lost time 510 00:24:09,640 --> 00:24:13,280 with the buttermilk gel and stuffing up my shallots. 511 00:24:14,720 --> 00:24:18,800 But I have managed to get that second batch of buttermilk gel 512 00:24:18,800 --> 00:24:20,760 into the blast chiller. 513 00:24:20,760 --> 00:24:24,960 OK, those buttery potatoes should be going through your drum sieve. 514 00:24:24,960 --> 00:24:28,200 But I'm still one step behind him 515 00:24:28,200 --> 00:24:30,760 and I'm gonna have to catch up. 516 00:24:30,760 --> 00:24:34,240 OK, guys, we are the business end of this. Stop messing around. 517 00:24:34,240 --> 00:24:36,000 JOCK AND BRENT: Yes, Chef. 518 00:24:36,000 --> 00:24:37,480 If you're behind, catch up. 519 00:24:37,480 --> 00:24:39,160 JOCK: Hurry up, guys. 520 00:24:39,160 --> 00:24:43,440 Get your cast-iron skillet. Stick it straight onto your stove. 521 00:24:43,440 --> 00:24:45,920 Make sure it's nice and clean before it goes on. 522 00:24:45,920 --> 00:24:48,920 We're gonna preheat it before we cook our steak. 523 00:24:48,920 --> 00:24:50,160 RHIANNON: Far out. 524 00:24:52,200 --> 00:24:53,240 That's it, Rhiannon. 525 00:24:53,240 --> 00:24:55,520 Don't waste any more time. Let's go. 526 00:24:55,520 --> 00:24:57,760 Taste everything. Taste your shallots right now. 527 00:24:57,760 --> 00:24:59,200 Curtis is not slowing down. 528 00:24:59,200 --> 00:25:02,360 Season your potatoes really carefully, guys. 529 00:25:02,360 --> 00:25:03,520 Very, very important. 530 00:25:03,520 --> 00:25:05,000 He's just gonna keep going. 531 00:25:06,600 --> 00:25:08,880 And we've just got to keep up no matter what. 532 00:25:08,880 --> 00:25:11,720 Then you take your whisk and you whisk. 533 00:25:11,720 --> 00:25:13,840 (INTENSE MUSIC) 534 00:25:13,840 --> 00:25:16,480 Do not let your potatoes catch. 535 00:25:24,360 --> 00:25:26,040 Come on, Rhi, you've nearly caught up. 536 00:25:26,040 --> 00:25:28,680 Keep going, keep going, keep going, push, push, push, push. 537 00:25:29,720 --> 00:25:31,800 I'm adding the milk in stages 538 00:25:31,800 --> 00:25:33,760 and you should be doing the same thing. 539 00:25:33,760 --> 00:25:36,080 BRENT: Curtis is going like a cut snake 540 00:25:36,080 --> 00:25:38,200 on these pommes puree. 541 00:25:38,200 --> 00:25:40,080 It is whisking it, adding milk, whisking it, 542 00:25:40,080 --> 00:25:42,120 getting it on the heat, taking it off the heat. 543 00:25:42,120 --> 00:25:44,480 How's everyone feeling? 544 00:25:44,480 --> 00:25:46,920 Feeling good. Excited? Relaxed? 545 00:25:46,920 --> 00:25:49,440 I wouldn't say relaxed. (CHUCKLES) 546 00:25:49,440 --> 00:25:51,760 I'd say pretty bloody chaotic. 547 00:25:51,760 --> 00:25:54,400 He's looking for a consistency that he knows. 548 00:25:54,400 --> 00:25:55,640 Whisk it hard. 549 00:25:55,640 --> 00:25:57,960 You want no lumps left in your potatoes. 550 00:25:57,960 --> 00:26:00,600 So I'm just pretty much copying what he does. 551 00:26:00,600 --> 00:26:02,000 And then taste it. 552 00:26:02,000 --> 00:26:06,160 The adrenaline is absolutely spiking through me. 553 00:26:06,160 --> 00:26:09,120 I'm sweating, but I'm actually keeping up with him. 554 00:26:09,120 --> 00:26:11,840 OK, it's time to make the steak, a pepper steak. 555 00:26:15,120 --> 00:26:16,800 Into your mortar and pestle 556 00:26:16,800 --> 00:26:18,000 you're gonna take some black peppercorns 557 00:26:18,000 --> 00:26:19,200 and you're gonna crunch them up. 558 00:26:20,600 --> 00:26:23,040 You're just gonna get a decent sprinkle, 559 00:26:23,040 --> 00:26:24,920 pop over a tray like this. 560 00:26:24,920 --> 00:26:26,480 I'm still trying to listen to Curtis. 561 00:26:28,080 --> 00:26:29,320 "OK, where's he up to?" 562 00:26:29,320 --> 00:26:33,120 Take your Scotch fillet, press it straight into that pepper. 563 00:26:33,120 --> 00:26:35,320 Push it down firmly. 564 00:26:35,320 --> 00:26:36,400 Pick it up. 565 00:26:36,400 --> 00:26:37,680 Sit it back on your rack. 566 00:26:37,680 --> 00:26:40,720 And I'm trying to look up and I'm trying to watch 567 00:26:40,720 --> 00:26:42,440 and I'm trying to do what I'm doing. 568 00:26:43,560 --> 00:26:44,640 Bloody hell. 569 00:26:44,640 --> 00:26:47,080 Continue to whisk those potatoes. 570 00:26:47,080 --> 00:26:50,000 The more you whisk them, the smoother they get. 571 00:26:51,800 --> 00:26:55,400 Should be going between that, back and forth, back and forth. 572 00:26:57,840 --> 00:26:59,560 Once your pan is red hot, 573 00:26:59,560 --> 00:27:03,080 pick up your Scotch fillet, drop it right into the centre of the pan. 574 00:27:03,080 --> 00:27:04,840 (PAN SIZZLES) 575 00:27:04,840 --> 00:27:07,160 Everybody's steak should be in the cast iron right now. 576 00:27:09,680 --> 00:27:11,880 (PAN SIZZLES) 577 00:27:13,360 --> 00:27:16,200 Rhiannon, steak in the pan, let's go. Declan, steak in. 578 00:27:16,200 --> 00:27:17,480 Come on. 579 00:27:17,480 --> 00:27:19,720 Whisk those potatoes. 580 00:27:19,720 --> 00:27:21,480 Shake your sauce. 581 00:27:21,480 --> 00:27:23,920 Check your seasonings on everything. 582 00:27:25,080 --> 00:27:27,960 It's the single most important thing in cooking. 583 00:27:32,040 --> 00:27:35,000 I've got so many elements going on right now 584 00:27:35,000 --> 00:27:39,080 and I still don't know what the final product is meant to look like. 585 00:27:39,080 --> 00:27:42,680 So I'm stressing out. 586 00:27:42,680 --> 00:27:44,080 What do we do with our taties? 587 00:27:44,080 --> 00:27:46,280 Sorry? Just keep whisking? 588 00:27:46,280 --> 00:27:49,600 Stop giving them nicknames and whisk 'em, son. 589 00:27:49,600 --> 00:27:52,880 (JOCK LAUGHS) 590 00:27:52,880 --> 00:27:54,920 But I've just got to keep myself going 591 00:27:54,920 --> 00:27:57,640 and keep that joy in my cooking going. 592 00:27:58,760 --> 00:28:01,120 (LAUGHS) "Where'd I put my taties?" 593 00:28:02,480 --> 00:28:05,960 Some people say 'potato', some people say 'potata', 594 00:28:05,960 --> 00:28:07,760 I say 'taties'. 595 00:28:08,760 --> 00:28:10,120 (JOCK CACKLES) 596 00:28:11,280 --> 00:28:13,640 Take your bone marrow, 597 00:28:13,640 --> 00:28:18,320 have your oven set to grill and stick it in. 598 00:28:24,160 --> 00:28:27,200 You're gonna add those two cloves of garlic that we crushed 599 00:28:27,200 --> 00:28:29,800 with a couple of sprigs of thyme. 600 00:28:29,800 --> 00:28:34,160 What you're gonna do is take about 70g of butter 601 00:28:34,160 --> 00:28:36,080 and add it to your pan. 602 00:28:44,120 --> 00:28:47,760 And once it all melts, you baste. 603 00:28:49,000 --> 00:28:51,080 Come on, everyone. Home stretch now! 604 00:28:51,080 --> 00:28:54,200 Continually baste that butter over your steak. 605 00:29:00,200 --> 00:29:02,360 Rhiannon, butter. 606 00:29:02,360 --> 00:29:04,520 We're coming towards the end, and I'm thinking, 607 00:29:04,520 --> 00:29:08,400 "We've only got 10 seconds to finish our dish after Curtis, 608 00:29:08,400 --> 00:29:10,640 "so now is not the time for me to fall behind." 609 00:29:12,560 --> 00:29:15,280 I've got to be basting this steak. 610 00:29:16,280 --> 00:29:20,720 I've put the butter in the pan and it is smoking. 611 00:29:20,720 --> 00:29:21,720 But I'm like, 612 00:29:21,720 --> 00:29:24,240 "I've got to be careful I don't bloody overcook it." 613 00:29:24,240 --> 00:29:27,880 But all I'm thinking about is "Keep up wit Curtis." 614 00:29:27,880 --> 00:29:29,600 Guys, I'm getting real close. 615 00:29:29,600 --> 00:29:33,640 You have to be with me right now or you'll miss out. It is that simple. 616 00:29:33,640 --> 00:29:35,160 DECLAN: Yeah. 617 00:29:38,080 --> 00:29:40,000 I've cooked a lot of steak in my time. 618 00:29:40,000 --> 00:29:41,720 That's right up my alley. 619 00:29:42,880 --> 00:29:45,920 And so I'm feeling pretty confident with this one. 620 00:29:45,920 --> 00:29:49,320 Once it's had about 90 seconds, you're gonna turn that steak 621 00:29:49,320 --> 00:29:52,480 and give it another 90 on the other side. 622 00:29:52,480 --> 00:29:54,520 MELISSA: Brent, watch the heat on that pan. 623 00:29:54,520 --> 00:29:56,920 Watch... The heat is raging. 624 00:29:58,200 --> 00:30:01,560 I can see that my steak is cooking very, very quick. 625 00:30:01,560 --> 00:30:05,760 I'm flipping it over, and it looks a bit overdone. 626 00:30:06,800 --> 00:30:08,280 Oh, my God. 627 00:30:21,840 --> 00:30:24,800 MELISSA: Brent, watch the heat on that pan. 628 00:30:24,800 --> 00:30:28,480 I can see that my steak is cooking very, very quick. 629 00:30:28,480 --> 00:30:31,440 Watch... The heat is raging. 630 00:30:31,440 --> 00:30:34,560 I'm flipping it over, and... Oh, my God. 631 00:30:34,560 --> 00:30:36,600 ..it looks a bit overdone. 632 00:30:38,280 --> 00:30:40,080 There's only one thing I can do right now, 633 00:30:40,080 --> 00:30:42,880 and that's get it out of that pan. 634 00:30:42,880 --> 00:30:46,000 That burnt flavour will go straight through that steak. 635 00:30:47,280 --> 00:30:48,840 Brent, don't lose your senses. 636 00:30:48,840 --> 00:30:50,920 You know when a pan is too hot. 637 00:30:50,920 --> 00:30:53,400 I hope that that hot pan was enough 638 00:30:53,400 --> 00:30:56,400 to get it cooked like Curtis's 639 00:30:56,400 --> 00:30:58,800 even though I had to pull it off earlier than his. 640 00:30:58,800 --> 00:31:02,920 Because if not, I could be in a lot of trouble. 641 00:31:05,600 --> 00:31:10,880 Next, take some of your beautiful 30-hour-recipe sourdough bread. 642 00:31:10,880 --> 00:31:14,280 You're gonna slice about four slices of that sourdough 643 00:31:14,280 --> 00:31:16,000 about a centimetre thick. 644 00:31:20,360 --> 00:31:23,880 Take your sourdough, put it under the grill. 645 00:31:27,320 --> 00:31:30,200 I'm trying to do everything right now, 646 00:31:30,200 --> 00:31:32,480 and I think I'm finally bringing everything together. 647 00:31:32,480 --> 00:31:33,480 JOCK: Come on. 648 00:31:33,480 --> 00:31:36,280 Now my second batch of this buttermilk gel 649 00:31:36,280 --> 00:31:38,200 has set perfectly, 650 00:31:38,200 --> 00:31:40,640 and I've got it to a good consistency. 651 00:31:41,760 --> 00:31:45,560 But I'm not cooking at the same time as Curtis right now, 652 00:31:45,560 --> 00:31:47,400 and I'm gonna have to catch up on it. 653 00:31:49,240 --> 00:31:51,240 You guys should be pretty close here. 654 00:31:53,240 --> 00:31:55,200 ANDY: His plates are out. 655 00:31:58,160 --> 00:32:00,200 RHIANNON: I check my potatoes. 656 00:32:01,400 --> 00:32:03,840 I get my toast out of the grill. 657 00:32:03,840 --> 00:32:06,520 I look up, Curtis has his plates out. 658 00:32:06,520 --> 00:32:07,520 I'm like, "Bloody hell." 659 00:32:07,520 --> 00:32:09,320 I've got to get the plates out. 660 00:32:09,320 --> 00:32:11,600 I've got to get this bone marrow finished. 661 00:32:11,600 --> 00:32:14,280 It's like there's things everywhere. 662 00:32:14,280 --> 00:32:16,200 Am I even close? I don't know. 663 00:32:16,200 --> 00:32:18,240 Guys, I'm getting real close. 664 00:32:19,440 --> 00:32:21,120 Take those beautiful little toasts. 665 00:32:25,560 --> 00:32:27,680 Take your bone marrow, 666 00:32:27,680 --> 00:32:29,800 put it on your plate, on that beautiful long plate. 667 00:32:36,440 --> 00:32:39,760 Rhiannon, bone marrow on the plate. Declan, bone marrow on the plate. 668 00:32:39,760 --> 00:32:42,040 Come on, keep up, keep up, keep up. 669 00:32:42,040 --> 00:32:44,200 Whisk that mashed potato. 670 00:32:45,720 --> 00:32:47,640 That mash should be perfectly smooth. 671 00:32:48,800 --> 00:32:50,960 Take some of those sticky shallots. 672 00:32:52,640 --> 00:32:55,160 Spoon them over that beautiful toast. 673 00:32:55,160 --> 00:32:57,720 ANDY: Bone marrow's on the plate. 674 00:32:57,720 --> 00:33:00,120 My marrow's on the plate. My sauce is in the sauce boat. 675 00:33:00,120 --> 00:33:02,200 Sauce in the jug, Rhiannon. 676 00:33:02,200 --> 00:33:03,440 Sauce. Beurre rouge. Your beurre rouge. 677 00:33:03,440 --> 00:33:05,160 MELISSA: The beurre rouge! 678 00:33:06,320 --> 00:33:08,520 I'm about to do my dots and my garnish, 679 00:33:08,520 --> 00:33:11,640 then I'll slice my steak and you'll have 10 seconds, so move, move, move. 680 00:33:13,680 --> 00:33:15,520 Oh, man, here we go. 681 00:33:16,640 --> 00:33:19,320 I'm actually at the same stage as Curtis, and I'm like, 682 00:33:19,320 --> 00:33:20,360 "How did that happen?" 683 00:33:20,360 --> 00:33:21,440 JOCK: Come on, Rhiannon. 684 00:33:21,440 --> 00:33:23,800 So I'm kind of like, "Alright, I'm gonna keep moving on." 685 00:33:23,800 --> 00:33:25,560 Come on. Keep up, keep up, keep up. 686 00:33:25,560 --> 00:33:27,640 Take your fluid gel. 687 00:33:27,640 --> 00:33:29,280 Watch, guys. Watch Curtis. 688 00:33:29,280 --> 00:33:31,040 Your tiny little dots. 689 00:33:31,040 --> 00:33:34,720 (URGENT MUSIC) 690 00:33:34,720 --> 00:33:38,440 So, this is where I really need to crank up the speed, 691 00:33:38,440 --> 00:33:41,520 because, you know, all that hard work during this cook 692 00:33:41,520 --> 00:33:43,960 would be for nothing if I don't get it on the plate 693 00:33:43,960 --> 00:33:45,040 in that 10 seconds. 694 00:33:46,080 --> 00:33:47,680 MELISSA: Go, Brent. Come on. 695 00:33:48,760 --> 00:33:50,360 DECLAN: Tiny little dots. 696 00:33:50,360 --> 00:33:52,320 Then take some little herbs. 697 00:33:52,320 --> 00:33:55,360 You should have some chive tips, you should have some dill, 698 00:33:55,360 --> 00:33:56,800 you might have some tarragon. 699 00:33:56,800 --> 00:34:00,120 I like a mixture. Herb it up. 700 00:34:01,160 --> 00:34:02,920 Place that over the top of your toast. 701 00:34:02,920 --> 00:34:04,880 Put some chive-y. 702 00:34:07,400 --> 00:34:10,040 Come on, now. Keep up. 703 00:34:10,040 --> 00:34:12,760 OK, this is the most important part of the day, guys. 704 00:34:12,760 --> 00:34:14,440 Whew! It all comes down to right now. 705 00:34:14,440 --> 00:34:16,080 Make sure your plates are gorgeous. 706 00:34:19,200 --> 00:34:22,040 Get three little quenelles of that mashed potato. 707 00:34:22,040 --> 00:34:24,320 Three quenelles. Jeez Louise. 708 00:34:24,320 --> 00:34:27,200 (DRAMATIC MUSIC) 709 00:34:29,560 --> 00:34:31,640 RHIANNON: I'm looking at the potato 710 00:34:31,640 --> 00:34:34,240 and it doesn't look anything like Curtis's. 711 00:34:34,240 --> 00:34:35,800 Oh, man! 712 00:34:35,800 --> 00:34:38,280 Mine doesn't kinda look as smooth as his. 713 00:34:38,280 --> 00:34:39,440 Bloody hell. 714 00:34:39,440 --> 00:34:42,240 But I can't fix the texture. 715 00:34:42,240 --> 00:34:45,240 I just have to get it on the plate. 716 00:34:45,240 --> 00:34:47,760 Pick up that perfectly rested steak. 717 00:34:47,760 --> 00:34:49,760 ANDY: He's coming towards the end. 718 00:34:49,760 --> 00:34:51,800 You're gonna slice straight through it, 719 00:34:51,800 --> 00:34:54,920 about a centimetre in thickness. 720 00:34:54,920 --> 00:34:57,160 BRENT: This is it. Like, there's no turning back now. 721 00:34:58,200 --> 00:34:59,880 I cut into the steak... 722 00:35:01,600 --> 00:35:05,520 ..and I just pray that it's cooked just like Curtis's 723 00:35:05,520 --> 00:35:06,720 and I didn't ruin it. 724 00:35:06,720 --> 00:35:09,320 (URGENT MUSIC) 725 00:35:10,320 --> 00:35:13,080 ANDY: Come on, Declan. Come on, Rhiannon. 726 00:35:13,080 --> 00:35:15,200 MELISSA: That's it. Come on, slice the steak. 727 00:35:16,760 --> 00:35:18,920 You're gonna pick up these slices of beef, 728 00:35:18,920 --> 00:35:20,400 gorgeous Scotch fillet, 729 00:35:20,400 --> 00:35:23,360 spread it right out around your plate. 730 00:35:23,360 --> 00:35:25,840 A little finishing salt. 731 00:35:25,840 --> 00:35:28,120 ANDY: Seven slices. MELISSA: Fanned out. 732 00:35:28,120 --> 00:35:29,560 JOCK: Come on, guys. Spread 'em. 733 00:35:30,560 --> 00:35:32,520 That is it. I am done. 734 00:35:32,520 --> 00:35:34,480 You've got 10 seconds. Good luck. 735 00:35:34,480 --> 00:35:35,720 JOCK: 10... 736 00:35:35,720 --> 00:35:37,240 JUDGES: 9, 8, 737 00:35:37,240 --> 00:35:40,520 7, 6, 5, 738 00:35:40,520 --> 00:35:44,480 4, 3, 2, 1. 739 00:35:44,480 --> 00:35:47,240 Time. Step back. (JUDGES CLAP) 740 00:35:47,240 --> 00:35:49,600 DECLAN: Good job! Bloody hell. 741 00:35:49,600 --> 00:35:51,560 DECLAN: Good work. RHIANNON: Holy cow. 742 00:35:51,560 --> 00:35:53,320 Oh, buddy. 743 00:35:53,320 --> 00:35:55,200 BRENT: Good work. CURTIS: Well done, mate. 744 00:35:55,200 --> 00:35:56,600 Oh, thank you. 745 00:35:56,600 --> 00:35:58,400 Oh! 746 00:35:58,400 --> 00:36:00,800 We can breathe! Shit. 747 00:36:03,600 --> 00:36:05,120 Oh, mate. 748 00:36:05,120 --> 00:36:06,520 Whoo! (JUDGES CLAP) 749 00:36:06,520 --> 00:36:08,120 ANDY: Well done, you three. That was tough. 750 00:36:08,120 --> 00:36:09,560 DECLAN: That was a hectic cook. 751 00:36:10,840 --> 00:36:14,360 I don't think I've stuffed up so many elements in my life, ever. 752 00:36:15,440 --> 00:36:16,960 Holy shit. 753 00:36:16,960 --> 00:36:19,200 Screwed up the cut on the steak 754 00:36:19,200 --> 00:36:22,000 by accidentally taking off too much fat cap. 755 00:36:22,000 --> 00:36:24,680 But I've done a new buttermilk gel. 756 00:36:24,680 --> 00:36:27,520 I managed to save my onion jam. 757 00:36:27,520 --> 00:36:29,680 I've plated up everything. 758 00:36:29,680 --> 00:36:32,160 And I've left nothing in the tank. 759 00:36:35,240 --> 00:36:37,280 (SUSPENSEFUL MUSIC) 760 00:36:37,280 --> 00:36:39,680 Curtis, that was unbelievable. 761 00:36:39,680 --> 00:36:43,080 You did not let up on those guys for a second. 762 00:36:43,080 --> 00:36:45,240 It was just wall-to-wall action. 763 00:36:45,240 --> 00:36:47,800 They did a good job of... of keeping up. 764 00:36:47,800 --> 00:36:50,560 You can tell that you were really giving it to the contestants, 765 00:36:50,560 --> 00:36:52,200 and you produced an epic dish. 766 00:36:54,960 --> 00:36:57,640 It's gonna be interesting to see how they went with the final result, 767 00:36:57,640 --> 00:36:59,600 but I reckon we crack into this one first. 768 00:36:59,600 --> 00:37:01,200 I think so. 769 00:37:02,720 --> 00:37:03,840 Shall we? 770 00:37:03,840 --> 00:37:06,080 Curtis, do you want to do the honours on the marrow? 771 00:37:06,080 --> 00:37:07,320 Mm-hm. 772 00:37:10,360 --> 00:37:12,200 Alright. 773 00:37:12,200 --> 00:37:13,680 Thank you. 774 00:37:16,960 --> 00:37:19,880 Well, I've never sat down and eaten my own food in this forum, 775 00:37:19,880 --> 00:37:22,000 so I hope I'm not too critical of myself. 776 00:37:22,000 --> 00:37:23,360 (MELISSA LAUGHS) I usually am. 777 00:37:23,360 --> 00:37:26,240 (SUSPENSEFUL MUSIC) 778 00:37:34,560 --> 00:37:36,200 Curtis, beautiful dish. 779 00:37:37,560 --> 00:37:39,760 I think one of my favourite things here 780 00:37:39,760 --> 00:37:42,160 is the balance of the overall dish. 781 00:37:42,160 --> 00:37:46,280 Toast with the sweet-and-sour, jammy shallots 782 00:37:46,280 --> 00:37:48,560 is really brilliant. 783 00:37:48,560 --> 00:37:52,200 But what adds to it is the buttermilk gel 784 00:37:52,200 --> 00:37:56,280 is like the glue that brings that whole toast situation together, 785 00:37:56,280 --> 00:37:58,480 which makes it all the more delicious. 786 00:37:58,480 --> 00:38:01,760 I mean, truly, they're all very simple components, 787 00:38:01,760 --> 00:38:04,280 but for me, what I wanted this dish to be 788 00:38:04,280 --> 00:38:06,880 was a really interesting play of texture - 789 00:38:06,880 --> 00:38:09,560 velvety, silky potatoes and sauce, 790 00:38:09,560 --> 00:38:11,760 but then crunchy from the toast 791 00:38:11,760 --> 00:38:13,640 and richness from the bone marrow. 792 00:38:13,640 --> 00:38:15,920 So I hope that they were able to balance 793 00:38:15,920 --> 00:38:17,840 all of those different textures. 794 00:38:17,840 --> 00:38:20,320 And the cook in the beef, I think, is also important. 795 00:38:20,320 --> 00:38:23,600 For this beef to stand up and be celebrated, 796 00:38:23,600 --> 00:38:26,240 it needs to be on the sort of rare side of medium-rare, right? 797 00:38:26,240 --> 00:38:27,240 Yep, absolutely. 798 00:38:27,240 --> 00:38:29,760 OK, now we know what we're looking for, 799 00:38:29,760 --> 00:38:32,240 now we also need to remind ourselves what they're playing for - 800 00:38:32,240 --> 00:38:35,040 a huge advantage going into the semifinals. 801 00:38:35,040 --> 00:38:37,040 Shall we get the first dish in? Let's do it. 802 00:38:37,040 --> 00:38:39,520 DECLAN: Good luck, Rhi-Rhi. BRENT: Good luck, Rhi-Rhi. 803 00:38:39,520 --> 00:38:40,520 Thanks, guys. 804 00:38:47,280 --> 00:38:48,840 Rhi. G'day. 805 00:38:48,840 --> 00:38:50,320 G'day. Hello. 806 00:38:55,040 --> 00:38:57,280 You stoked? Yeah, I am stoked. 807 00:38:57,280 --> 00:38:59,240 That was bloody hard, actually. (LAUGHS) 808 00:39:00,440 --> 00:39:02,200 Seriously, that was chaos. 809 00:39:02,200 --> 00:39:04,600 We saw. (ALL LAUGH) 810 00:39:04,600 --> 00:39:07,960 I think that may have been the most stressful gantry trip 811 00:39:07,960 --> 00:39:11,080 for the three of us in quite some time. 812 00:39:11,080 --> 00:39:12,640 (LAUGHS) 813 00:39:12,640 --> 00:39:13,960 But I am really glad 814 00:39:13,960 --> 00:39:17,920 that you managed to put everything on the board, so well done. 815 00:39:17,920 --> 00:39:21,360 You know what? I'm gonna give this to Deano when I get home. 816 00:39:21,360 --> 00:39:23,280 I'm gonna fancy him up. ANDY: Oh, yeah. 817 00:39:23,280 --> 00:39:26,720 He's not having rissoles anymore. (LAUGHS) 818 00:39:26,720 --> 00:39:29,200 We'll have a bit of a taste now. Yeah, get into it! 819 00:39:29,200 --> 00:39:30,440 Thanks, guys. Thanks, Rhiannon. 820 00:39:30,440 --> 00:39:31,880 Oh, my God. 821 00:39:31,880 --> 00:39:35,640 The magnitude of this has literally just hit me. 822 00:39:35,640 --> 00:39:36,720 The top dish today 823 00:39:36,720 --> 00:39:40,120 wins the biggest advantage at this point in the competition. 824 00:39:40,120 --> 00:39:42,040 Good job. 825 00:39:42,040 --> 00:39:43,760 Ooh! Ooh. Thanks. 826 00:39:43,760 --> 00:39:45,480 And I don't feel like I've done enough. 827 00:39:45,480 --> 00:39:47,920 Oh, that was chaos, mate. 828 00:39:47,920 --> 00:39:51,320 I'm really feeling the nerves right now. 829 00:39:58,520 --> 00:40:01,360 NARRATOR: In the mood to cook? 830 00:40:01,360 --> 00:40:04,680 and try these delicious MasterChef-approved recipes 831 00:40:04,680 --> 00:40:06,480 on 10 play. 832 00:40:07,520 --> 00:40:11,280 (PENSIVE MUSIC) 833 00:40:15,040 --> 00:40:17,200 JOCK: Alright, we're gonna taste it. 834 00:40:18,400 --> 00:40:20,280 That's a very healthy-looking marrow there. 835 00:40:20,280 --> 00:40:22,320 It is, isn't it? 836 00:40:23,440 --> 00:40:25,040 Look at that. 837 00:40:50,560 --> 00:40:52,360 The onion jam was probably a highlight. 838 00:40:52,360 --> 00:40:53,960 I think it was really nicely done. 839 00:40:55,000 --> 00:40:58,240 And then the steak, like, great caramelisation on it. 840 00:40:58,240 --> 00:40:59,880 Thought it was really good. 841 00:41:01,400 --> 00:41:03,880 I thought that the toast was really good. 842 00:41:03,880 --> 00:41:04,880 It's weird 843 00:41:04,880 --> 00:41:07,720 that just a very small amount of the dill fronds and the chives 844 00:41:07,720 --> 00:41:10,880 did bring that sweet-and-sour shallot jam to life, 845 00:41:10,880 --> 00:41:13,080 and I thought the buttermilk had a nice flavour to it. 846 00:41:13,080 --> 00:41:16,320 And then the richness from the bone marrow, which I quite enjoyed. 847 00:41:17,520 --> 00:41:21,040 Rhiannon's cooked that Scotch fillet really quite nicely. 848 00:41:22,320 --> 00:41:25,320 Sadly, the mashed potato is a little grainy... 849 00:41:25,320 --> 00:41:26,320 Yeah. ..for me. 850 00:41:26,320 --> 00:41:28,720 And it's maybe a little under-seasoned. 851 00:41:28,720 --> 00:41:29,800 Yeah. You know? 852 00:41:29,800 --> 00:41:33,120 It feels to me like she probably got a little stressed 853 00:41:33,120 --> 00:41:34,560 with the pace. 854 00:41:34,560 --> 00:41:35,720 I know. 855 00:41:35,720 --> 00:41:38,080 She was so excited to try and keep up with you. 856 00:41:38,080 --> 00:41:40,760 I think the reality of it just overwhelmed her. 857 00:41:40,760 --> 00:41:43,160 And obviously the big let-down here is the mash. 858 00:41:43,160 --> 00:41:44,160 Yeah. 859 00:41:44,160 --> 00:41:46,680 I mean, the potatoes your reprieve 860 00:41:46,680 --> 00:41:49,400 from the richness that is the beef, that is the toast, 861 00:41:49,400 --> 00:41:52,200 that is the bone marrow, that is the sauce, you know what I mean? 862 00:41:52,200 --> 00:41:55,720 And if it's not right, it really makes a difference to the dish. 863 00:41:56,920 --> 00:41:59,000 BRENT: Good luck, Deccy. Good luck, mate. 864 00:41:59,000 --> 00:42:02,400 Looking at my plate, I just hope 865 00:42:02,400 --> 00:42:04,960 that my steak is beautiful and succulent 866 00:42:04,960 --> 00:42:09,000 and I've managed to fix those mistakes that I made. 867 00:42:09,000 --> 00:42:10,760 JUDGES: Declan. Hello. 868 00:42:10,760 --> 00:42:12,960 ANDY: How are you? Yeah, good. 869 00:42:12,960 --> 00:42:15,880 I want to win that advantage so bad. 870 00:42:17,280 --> 00:42:19,320 (SUSPENSEFUL MUSIC) 871 00:42:22,440 --> 00:42:25,760 What about that, mate? Yeah, that was...that was crazy. 872 00:42:25,760 --> 00:42:28,920 But, yeah, I'm really proud that I managed to plate everything up, 873 00:42:28,920 --> 00:42:30,960 'cause, yeah, there was a few times there 874 00:42:30,960 --> 00:42:33,440 where I didn't think I'd be plating up a lot. 875 00:42:33,440 --> 00:42:36,800 Well, it was entertaining watching you trying to keep up with Curtis, 876 00:42:36,800 --> 00:42:38,200 so, um... 877 00:42:38,200 --> 00:42:40,560 It was very stressful. We will taste now, Declan. 878 00:42:40,560 --> 00:42:42,800 Thank you, mate. Alright, thank you. 879 00:42:42,800 --> 00:42:44,040 Thanks, Declan. Thank you. 880 00:43:16,440 --> 00:43:18,320 I'm glad he did the buttermilk gel again. 881 00:43:18,320 --> 00:43:21,680 He pushed on to try and get that done, 882 00:43:21,680 --> 00:43:23,520 so he's done really well there. 883 00:43:23,520 --> 00:43:25,640 The problems that I've got, 884 00:43:25,640 --> 00:43:28,680 the onion jam with the shallots, 885 00:43:28,680 --> 00:43:29,880 he struggled with that. 886 00:43:31,480 --> 00:43:34,120 They're still quite raw, unfortunately. 887 00:43:34,120 --> 00:43:38,720 And then the butchering the steak, he took a lot of that fat cap off. 888 00:43:38,720 --> 00:43:42,000 You really do just miss that beautiful lick of fat 889 00:43:42,000 --> 00:43:43,440 over the Scotch fillet. 890 00:43:43,440 --> 00:43:46,200 But in saying that, you know, the cook and the seasoning 891 00:43:46,200 --> 00:43:49,520 and that crust on the outside is delicious. 892 00:43:49,520 --> 00:43:52,520 It's a good amount of pepper that he's applied to it, 893 00:43:52,520 --> 00:43:54,920 so you feel the heat but it doesn't blow out your palate. 894 00:43:54,920 --> 00:43:56,840 I also think the sauce is really nice. 895 00:43:56,840 --> 00:43:59,200 It's a nice texture to it, it's quite velvety, 896 00:43:59,200 --> 00:44:00,720 and it's bright and acidic. 897 00:44:00,720 --> 00:44:02,640 All great points. Yeah, I agree. 898 00:44:02,640 --> 00:44:05,240 Steak beautifully caramelised and cooked. 899 00:44:05,240 --> 00:44:07,680 I think great work on his... on his sauce. 900 00:44:07,680 --> 00:44:09,640 Great cook on his bone marrow as well. 901 00:44:13,000 --> 00:44:14,760 RHIANNON: Good luck, Brentles. Thank you. 902 00:44:17,040 --> 00:44:19,240 The heart's thumping right now. 903 00:44:19,240 --> 00:44:24,120 I was going so good this whole cook until the steak. 904 00:44:24,120 --> 00:44:25,520 G'day. ANDY: Here he is. 905 00:44:25,520 --> 00:44:27,640 G'day, mate. (JUDGES LAUGH) 906 00:44:27,640 --> 00:44:29,320 It's the star of the show, 907 00:44:29,320 --> 00:44:33,160 so I hope that I got it off the pan quick enough 908 00:44:33,160 --> 00:44:36,040 that it didn't stop me from getting to this advantage. 909 00:44:37,360 --> 00:44:40,880 How are you mate? Was that tough? That was really tough. 910 00:44:40,880 --> 00:44:46,080 High speed. No time to sort of stuff up or stumble. 911 00:44:46,080 --> 00:44:47,560 Anything you're worried about? 912 00:44:47,560 --> 00:44:50,400 Oh, maybe a little bit with the crust of the steak. 913 00:44:51,680 --> 00:44:53,080 Did you have good fun, though? Yeah. 914 00:44:53,080 --> 00:44:55,280 It didn't look like it, 'cause I was just zoned in. 915 00:44:55,280 --> 00:44:58,320 Didn't look like it at all. No, but, like...that was good. 916 00:44:58,320 --> 00:45:01,720 Alright, we're gonna taste it. Yep, alright. Enjoy. 917 00:45:01,720 --> 00:45:03,480 ANDY: Cheers, mate. JOCK AND ANDY: Thanks, Brent. 918 00:45:03,480 --> 00:45:05,400 (DRAMATIC MUSIC) 919 00:45:27,640 --> 00:45:30,160 MELISSA: Thanks, sir. 920 00:45:30,160 --> 00:45:31,160 ANDY: Thank you. 921 00:45:54,040 --> 00:45:56,480 I think, all in all, Brent's done a good job. 922 00:45:56,480 --> 00:45:59,760 The cook on his steak is really accurate. 923 00:45:59,760 --> 00:46:02,720 You know, it's got a nice caramelised crust on the outside. 924 00:46:02,720 --> 00:46:06,360 It's beautiful rested. So you can see it's pink all the way through. 925 00:46:06,360 --> 00:46:08,320 Also, the texture on the potatoes is great. 926 00:46:09,880 --> 00:46:11,280 And also the sauce. 927 00:46:12,600 --> 00:46:15,600 It's a really good, complex dish. 928 00:46:15,600 --> 00:46:17,080 Couldn't agree more, Curtis. 929 00:46:17,080 --> 00:46:19,160 For all intents and purposes, he's done a great job. 930 00:46:19,160 --> 00:46:22,920 The sauce is beautifully emulsified, there's a good flavour in it. 931 00:46:22,920 --> 00:46:24,400 The highlight, obviously, is the steak 932 00:46:24,400 --> 00:46:27,400 and it was cooked absolutely beautifully. 933 00:46:27,400 --> 00:46:29,800 I think the steak is beautifully cooked. 934 00:46:29,800 --> 00:46:32,920 Has a nice perfume of pepper about it, which is really good. 935 00:46:32,920 --> 00:46:36,160 Maybe a little bit of inconsistency in terms of caramelisation 936 00:46:36,160 --> 00:46:39,280 all the way around, but nevertheless, pretty good. 937 00:46:39,280 --> 00:46:41,720 The texture of the potato I thought was really fantastic. 938 00:46:41,720 --> 00:46:44,120 Closest to yours. Mm. 939 00:46:44,120 --> 00:46:46,520 Brent is like a heat-seeking missile. 940 00:46:46,520 --> 00:46:50,200 When he's focused, you can't distract him with anything. 941 00:46:52,400 --> 00:46:55,320 (TENSE MUSIC) 942 00:46:57,960 --> 00:47:00,760 Today you had to keep up with a legend. 943 00:47:00,760 --> 00:47:03,720 Curtis, how do you think these three went today? 944 00:47:03,720 --> 00:47:05,160 Look, I really put the pressure on, 945 00:47:05,160 --> 00:47:09,040 'cause, you know, you guys have made it to pretty much the end of this, 946 00:47:09,040 --> 00:47:11,520 so I really wanted to see what you could do. 947 00:47:11,520 --> 00:47:14,040 And you did a really, really good job. 948 00:47:14,040 --> 00:47:16,320 Should be proud of yourselves. CONTESTANTS: Thank you. 949 00:47:20,920 --> 00:47:24,520 Curtis sets a very high bar, 950 00:47:24,520 --> 00:47:26,800 one that all of you strived to reach today. 951 00:47:27,840 --> 00:47:30,720 Brent, your dish 952 00:47:30,720 --> 00:47:34,840 was the one that resembled Curtis's the most in presentation, 953 00:47:34,840 --> 00:47:37,600 but the resemblance doesn't stop there. 954 00:47:37,600 --> 00:47:40,000 Your potatoes were spot-on, 955 00:47:40,000 --> 00:47:41,880 your steak was cooked really well, 956 00:47:41,880 --> 00:47:43,920 and your sauce was full of flavour. 957 00:47:43,920 --> 00:47:46,920 And it's for those reasons, my friend, 958 00:47:46,920 --> 00:47:49,440 Brent, you have won the advantage. 959 00:47:49,440 --> 00:47:51,560 Whoo! Well done, buddy. 960 00:47:51,560 --> 00:47:53,880 ANDY: Well done, mate. 961 00:47:53,880 --> 00:47:56,800 (LAUGHS) Oh, my God! 962 00:47:56,800 --> 00:47:58,200 I... How good is that? 963 00:47:58,200 --> 00:47:59,200 Well done! 964 00:47:59,200 --> 00:48:01,600 To get the 30 minutes is a massive advantage. 965 00:48:01,600 --> 00:48:04,280 It's one of the, probably, better days of this competition for me. 966 00:48:04,280 --> 00:48:06,640 Congratulations, Brent. Thank you. 967 00:48:06,640 --> 00:48:10,400 You can bank an extra half an hour time in the semifinal, eh? 968 00:48:10,400 --> 00:48:14,040 Oh, that comes, open arms, yeah. I really want that. 969 00:48:14,040 --> 00:48:16,200 As is tradition in this competition, 970 00:48:16,200 --> 00:48:21,040 the semifinal will be the most important service yet. 971 00:48:21,040 --> 00:48:23,720 So right now, all three of you, 972 00:48:23,720 --> 00:48:25,640 you're gonna go home, put your thinking caps on, 973 00:48:25,640 --> 00:48:28,280 and come up with a three-course menu 974 00:48:28,280 --> 00:48:30,720 worthy of a win. 975 00:48:30,720 --> 00:48:32,920 (EXCITING MUSIC) 976 00:48:32,920 --> 00:48:35,040 The two of you that cook the best menus... 977 00:48:36,120 --> 00:48:38,360 ..they'll be our grand finalists. 978 00:48:38,360 --> 00:48:40,080 The other, 979 00:48:40,080 --> 00:48:43,280 unfortunately, they'll fall at the final hurdle. 980 00:48:44,400 --> 00:48:46,240 The pressure is well and truly on. 981 00:48:46,240 --> 00:48:48,240 This is your time to shine. 982 00:48:48,240 --> 00:48:50,120 So go home, have a rest, 983 00:48:50,120 --> 00:48:52,360 and we'll see you back for the semifinal. 984 00:48:52,360 --> 00:48:54,560 Well done, you three. Good luck. Yeah! Thank you. 985 00:48:54,560 --> 00:48:55,760 (ALL TALK AT ONCE) 986 00:48:55,760 --> 00:48:59,440 Well done. Thank you, Curtis. Thank you. 987 00:48:59,440 --> 00:49:02,880 NARRATOR: Tomorrow night on MasterChef Australia... 988 00:49:02,880 --> 00:49:05,240 MELISSA: Every challenge, every dish, 989 00:49:05,240 --> 00:49:07,680 has led you to this point. 990 00:49:07,680 --> 00:49:11,240 ..it all comes down to three, 991 00:49:11,240 --> 00:49:14,960 and cooking their own three-course menu. 992 00:49:14,960 --> 00:49:17,320 Almost 70 plates of food 993 00:49:17,320 --> 00:49:18,840 on your lonesome. 994 00:49:18,840 --> 00:49:22,360 But with such a massive Service Challenge 995 00:49:22,360 --> 00:49:23,560 to deliver... 996 00:49:23,560 --> 00:49:24,880 You need to push. Come on. 997 00:49:24,880 --> 00:49:26,440 Bloody hell. 998 00:49:26,440 --> 00:49:27,840 ..one will fall... 999 00:49:27,840 --> 00:49:29,800 DECLAN: This is an absolute disaster 1000 00:49:29,800 --> 00:49:31,040 right now. 1001 00:49:31,040 --> 00:49:33,200 ..at the final hurdle. 1002 00:49:33,200 --> 00:49:34,440 BRENT: It's game over. 1003 00:49:39,800 --> 00:49:42,120 Captions by Red Bee Media