1 00:00:10,960 --> 00:00:13,360 EMILY: Let's go, guys. Let's have some fun, guys. 2 00:00:13,360 --> 00:00:15,080 Let's go. Whoo! 3 00:00:15,080 --> 00:00:16,680 (CHEERING) 4 00:00:19,840 --> 00:00:21,200 Oh, there's cloches! 5 00:00:29,320 --> 00:00:30,760 Good morning, everyone. 6 00:00:30,760 --> 00:00:32,480 CONTESTANTS: Good morning. 7 00:00:32,480 --> 00:00:35,360 Knockout Week has been a wild ride. 8 00:00:37,200 --> 00:00:40,160 There were three who managed to cook top dishes all week, 9 00:00:40,160 --> 00:00:42,360 and they've earned a very comfy spot 10 00:00:42,360 --> 00:00:43,760 up there on the gantry. 11 00:00:45,160 --> 00:00:48,240 There's no doubt that Knockout Week has been tough. 12 00:00:48,240 --> 00:00:50,320 And while you may be in black aprons... 13 00:00:51,360 --> 00:00:53,560 ..you are our top ten 14 00:00:53,560 --> 00:00:56,840 and you all have what it takes to stay in this competition. 15 00:00:56,840 --> 00:00:59,320 But you're going to need to fight harder 16 00:00:59,320 --> 00:01:01,120 than you've fought all week, 17 00:01:01,120 --> 00:01:04,160 because today, one of you is going home. 18 00:01:07,320 --> 00:01:09,440 Alright, who's ready to find out 19 00:01:09,440 --> 00:01:11,600 what we've got in store for you today? 20 00:01:11,600 --> 00:01:13,120 Yeah. 21 00:01:13,120 --> 00:01:15,880 OK. Ready? 22 00:01:15,880 --> 00:01:19,040 Lift the cloche in three, two, one. 23 00:01:21,160 --> 00:01:23,280 Oh! What?! 24 00:01:24,840 --> 00:01:26,680 You're kidding me! 25 00:01:26,680 --> 00:01:29,440 That's right. We don't have anything for you yet. 26 00:01:29,440 --> 00:01:31,920 EMILY: We have to do invisible cooking. 27 00:01:31,920 --> 00:01:35,120 There's nothing! So do we not have to cook? 28 00:01:35,120 --> 00:01:37,000 Is this black apron fake? 29 00:01:37,000 --> 00:01:38,200 Like, what are we doing now? 30 00:01:39,520 --> 00:01:41,520 Today... 31 00:01:41,520 --> 00:01:43,880 ..the ingredients you'll be cooking with 32 00:01:43,880 --> 00:01:45,840 will be handpicked... 33 00:01:46,840 --> 00:01:49,160 ..by your mates up on the gantry. 34 00:01:49,160 --> 00:01:50,600 (LAUGHTER) 35 00:01:52,280 --> 00:01:54,920 Wow. What a challenge. 36 00:01:54,920 --> 00:01:57,840 I am so curious to see what these guys 37 00:01:57,840 --> 00:01:59,600 are gonna come up with. 38 00:01:59,600 --> 00:02:01,360 I think we became so close. 39 00:02:01,360 --> 00:02:03,320 We're all kind of rooting for each other, 40 00:02:03,320 --> 00:02:05,480 even though it is a competition. 41 00:02:05,480 --> 00:02:08,560 So I'm kind of hoping they're going to be kind today. 42 00:02:08,560 --> 00:02:12,400 You three will be heading to a local Coles store 43 00:02:12,400 --> 00:02:13,960 to choose one ingredient each. 44 00:02:15,080 --> 00:02:17,520 Choose carefully 45 00:02:17,520 --> 00:02:21,040 because THEY will be our hero ingredients 46 00:02:21,040 --> 00:02:22,920 for today's challenge. 47 00:02:22,920 --> 00:02:24,000 That's so fun! 48 00:02:24,000 --> 00:02:25,240 Got you, guys. 49 00:02:25,240 --> 00:02:27,200 Are you ready for a little shopping trip? 50 00:02:27,200 --> 00:02:29,520 Yeah. Off you go to Coles. 51 00:02:29,520 --> 00:02:31,360 Come on! 52 00:02:31,360 --> 00:02:32,480 Bye, guys. 53 00:02:32,480 --> 00:02:34,000 I'm excited to see 54 00:02:34,000 --> 00:02:36,080 what ingredients they're going to pick for you. 55 00:02:36,080 --> 00:02:38,440 Me too. Mm. 56 00:02:42,280 --> 00:02:43,800 Let's go. AARON: This is so fun. 57 00:02:44,800 --> 00:02:47,120 ANNABEL: It's pretty fun being outside the kitchen in Coles. 58 00:02:47,120 --> 00:02:48,520 It's like a little excursion. 59 00:02:50,160 --> 00:02:53,520 This is like MasterChef pantry, like, on steroids. 60 00:02:53,520 --> 00:02:56,440 I'm going to choose a really good ingredient 61 00:02:56,440 --> 00:02:57,920 and that no-one's going home on my ingredient. 62 00:02:57,920 --> 00:02:58,920 I'm going to make sure of that. 63 00:02:58,920 --> 00:03:01,080 I spot the leeks. 64 00:03:01,080 --> 00:03:02,920 They are super versatile. 65 00:03:02,920 --> 00:03:04,440 They're in season at the moment. 66 00:03:04,440 --> 00:03:06,280 So, like, they're already so delicious. 67 00:03:06,280 --> 00:03:07,600 You don't need to do that much to them. 68 00:03:07,600 --> 00:03:09,840 Or you can do heaps to them and be really creative 69 00:03:09,840 --> 00:03:12,480 and show how far you can push yourself in the kitchen. 70 00:03:13,520 --> 00:03:15,800 Hello. Do you need a hand at all? 71 00:03:15,800 --> 00:03:17,280 Yeah, I'm just looking for something that's, 72 00:03:17,280 --> 00:03:19,400 like, really versatile, delicious as well, 73 00:03:19,400 --> 00:03:22,440 but you can use them both in eastern and western setting. 74 00:03:22,440 --> 00:03:26,640 OK. Um, I recommend the 100% Aussie beef short ribs. 75 00:03:26,640 --> 00:03:27,920 OK. They're great value 76 00:03:27,920 --> 00:03:30,040 and they have no added hormones in them. 77 00:03:30,040 --> 00:03:32,440 I think we've got a winner. Yeah, I think so. 78 00:03:35,000 --> 00:03:39,000 I don't want to see anyone go home on my ingredient, 79 00:03:39,000 --> 00:03:41,960 so I'm kind of leaning towards the seafood. 80 00:03:41,960 --> 00:03:45,480 I feel like everyone that's cooking today loves seafood 81 00:03:45,480 --> 00:03:47,120 and I reckon mussels, 82 00:03:47,120 --> 00:03:49,160 because they're a really quick cook 83 00:03:49,160 --> 00:03:50,880 and they have so much flavour. 84 00:03:55,520 --> 00:03:58,160 They're back! 85 00:03:58,160 --> 00:03:59,640 ANDY: Come on in! 86 00:04:02,600 --> 00:04:05,400 We've been waiting with so much anticipation. 87 00:04:07,040 --> 00:04:09,640 Oh, look at them out the front. Ooh! 88 00:04:09,640 --> 00:04:11,800 So, tell us, how was the shopping trip? 89 00:04:11,800 --> 00:04:13,680 It was excellent. We saw Curtis Stone. 90 00:04:13,680 --> 00:04:16,160 (LAUGHTER) 91 00:04:16,160 --> 00:04:18,000 Saw Pat's ice-cream on the shelf. 92 00:04:18,000 --> 00:04:19,880 Saw Hannah's pie as well. 93 00:04:19,880 --> 00:04:22,040 You sound like you had fun. 94 00:04:23,520 --> 00:04:27,040 It's time to reveal our three hero ingredients. 95 00:04:30,520 --> 00:04:33,440 Aaron, why don't you show us what you bought? 96 00:04:33,440 --> 00:04:35,040 I've brought short ribs. 97 00:04:35,040 --> 00:04:36,400 (CONTESTANTS EXCLAIM) 98 00:04:38,680 --> 00:04:40,680 Annabel, what have you chosen? 99 00:04:40,680 --> 00:04:42,720 I have chosen... 100 00:04:42,720 --> 00:04:44,040 ..leeks. 101 00:04:45,320 --> 00:04:47,920 Did you guess it? Dammit! 102 00:04:47,920 --> 00:04:49,960 Pat guessed. 103 00:04:49,960 --> 00:04:52,280 And finally, Vinnie, what did you choose? 104 00:04:52,280 --> 00:04:53,800 I chose... 105 00:04:53,800 --> 00:04:55,040 ..mussels. 106 00:04:55,040 --> 00:04:57,200 CONTESTANTS: Ohhhh. 107 00:05:02,320 --> 00:05:05,160 You must pick one of these three ingredients 108 00:05:05,160 --> 00:05:06,840 that your fellow contestants have chosen for you. 109 00:05:06,840 --> 00:05:08,800 You can cook anything you like, 110 00:05:08,800 --> 00:05:13,120 but you must hero the ingredient you choose in your dish. 111 00:05:13,120 --> 00:05:16,360 The least impressive dish will send its maker home. 112 00:05:18,320 --> 00:05:20,640 We're giving you 75 minutes 113 00:05:20,640 --> 00:05:23,120 and full access to the pantry and garden. 114 00:05:25,520 --> 00:05:29,040 ALL: Your time starts now! 115 00:05:38,560 --> 00:05:41,520 Tomatoes. 116 00:05:41,520 --> 00:05:44,440 Short ribs. Leeks, mussels. It's not too bad. 117 00:05:44,440 --> 00:05:45,480 I think this is... 118 00:05:45,480 --> 00:05:47,280 Actually, they're being pretty nice. 119 00:05:47,280 --> 00:05:50,880 Short ribs are really popping out to me. 120 00:05:50,880 --> 00:05:53,160 But then I've been having a little play around 121 00:05:53,160 --> 00:05:55,320 with like a seafood pasta thing. 122 00:05:55,320 --> 00:05:57,520 Anchovies. 123 00:05:57,520 --> 00:05:59,400 So maybe I should go with the mussels. 124 00:06:02,000 --> 00:06:05,840 Oh, boy. Uh, I'm not sure about this one. Ha-ha. 125 00:06:07,800 --> 00:06:09,320 Looking at all these ingredients, 126 00:06:09,320 --> 00:06:11,719 and I'm not really getting a whole lot of inspiration 127 00:06:11,719 --> 00:06:13,119 at the moment from any of them. 128 00:06:14,479 --> 00:06:17,400 Yeah, not a great scenario. 129 00:06:17,400 --> 00:06:20,159 OK. Come on, Hannah! 130 00:06:20,159 --> 00:06:22,919 (INDISTINCT SHOUTING) 131 00:06:22,919 --> 00:06:24,400 Yeah, Casper. 132 00:06:25,679 --> 00:06:27,319 (GRUNTS) 133 00:06:28,799 --> 00:06:32,679 Today's elimination is unusual because not only have 134 00:06:32,679 --> 00:06:35,119 the safe contestants chosen the ingredients, 135 00:06:35,119 --> 00:06:38,519 but we've asked them to hero the ingredient that they choose, 136 00:06:38,519 --> 00:06:40,839 and it's a lot harder than people think. 137 00:06:40,839 --> 00:06:41,919 Definitely. 138 00:06:41,919 --> 00:06:44,479 For me, hero-ing means the dish can't live without it. 139 00:06:44,479 --> 00:06:45,599 Yes. Yeah. 140 00:06:47,199 --> 00:06:50,799 It can be difficult to hero an ingredient, 141 00:06:50,799 --> 00:06:52,559 especially something like leeks. Yeah, yeah. 142 00:06:52,559 --> 00:06:55,399 I think the thing that's going to make a difference today, 143 00:06:55,399 --> 00:06:57,999 in terms of actually achieving what you've just said, 144 00:06:57,999 --> 00:07:00,519 is having clarity right from the get-go. 145 00:07:00,519 --> 00:07:02,199 They're coming to the position 146 00:07:02,199 --> 00:07:05,199 where they cannot play safe now in the top ten. 147 00:07:05,199 --> 00:07:07,039 We don't want to be busy with the obvious. 148 00:07:07,039 --> 00:07:09,319 We want some exciting dishes. 149 00:07:11,719 --> 00:07:14,999 Today, I've chosen Aaron's short ribs. 150 00:07:14,999 --> 00:07:16,959 For me, this is a bit of an easy decision. 151 00:07:16,959 --> 00:07:20,559 I think leeks and mussels, nothing was really screaming out 152 00:07:20,559 --> 00:07:22,719 to me in terms of something I love to cook with. 153 00:07:22,719 --> 00:07:24,199 Short rib, I love cooking with at home. 154 00:07:25,919 --> 00:07:28,519 So, today, I'm gonna do a massaman with short rib, 155 00:07:28,519 --> 00:07:29,639 and I'm gonna serve it 156 00:07:29,639 --> 00:07:32,239 with some potato mash on the bottom. 157 00:07:32,239 --> 00:07:33,759 In terms of hero-ing ingredients, 158 00:07:33,759 --> 00:07:36,079 it's going to be one that should be pretty easy to hero. 159 00:07:36,079 --> 00:07:39,039 It's quite hard to have a meal with short rib 160 00:07:39,039 --> 00:07:40,719 where it's not the main ingredient. 161 00:07:41,839 --> 00:07:44,159 A massaman, it's honestly just my favourite curry, 162 00:07:44,159 --> 00:07:45,799 and it's something that the judges 163 00:07:45,799 --> 00:07:48,399 probably haven't seen from me before, Thai cuisine. 164 00:07:48,399 --> 00:07:51,039 You want the short rib to be full of flavour, 165 00:07:51,039 --> 00:07:54,519 and you want it to be tender and juicy and delicious. 166 00:07:54,519 --> 00:07:56,399 I want to add in some banging spices. 167 00:07:59,239 --> 00:08:00,519 It has chilli, 168 00:08:00,519 --> 00:08:03,199 but because of the coconut and the palm sugar, 169 00:08:03,199 --> 00:08:05,639 it has this nice sweetness and acidity 170 00:08:05,639 --> 00:08:07,919 that cuts through the chilli, 171 00:08:07,919 --> 00:08:10,439 and you get this gentle heat in the back of your throat. 172 00:08:10,439 --> 00:08:11,799 It's just so delicious. 173 00:08:16,999 --> 00:08:20,879 I'm trying not to let myself get overwhelmed, 174 00:08:20,879 --> 00:08:23,679 but nothing's really singing to me. 175 00:08:23,679 --> 00:08:27,639 I'm looking at beef ribs. 176 00:08:27,639 --> 00:08:30,679 But then 75 minutes isn't a long time. 177 00:08:30,679 --> 00:08:32,759 Then I turn my attention to the mussels. 178 00:08:32,759 --> 00:08:34,519 I've cooked mussels quite a lot, 179 00:08:34,519 --> 00:08:37,119 but, again, I like them done really simply. 180 00:08:37,119 --> 00:08:38,999 And my last resort are the leeks. 181 00:08:38,999 --> 00:08:41,679 Last choice. Absolutely last choice. 182 00:08:41,679 --> 00:08:45,759 But maybe I can do something creatively with the leeks. 183 00:08:45,759 --> 00:08:48,759 Alright, let's go. 184 00:08:48,759 --> 00:08:52,199 I'm very surprised that I'm landing on leeks, 185 00:08:52,199 --> 00:08:54,680 but I feel like I've got an idea, 186 00:08:54,680 --> 00:08:57,280 but it's not fully formed. 187 00:08:57,280 --> 00:09:01,240 Uh, I'm going to do a tofu cream with leeks 188 00:09:01,240 --> 00:09:03,120 and some scallops. 189 00:09:03,120 --> 00:09:04,600 Uh, it's kind of a big swing 190 00:09:04,600 --> 00:09:06,520 in terms of flavour combinations. 191 00:09:06,520 --> 00:09:08,760 I feel like I am confident 192 00:09:08,760 --> 00:09:11,880 now that I've set my mind on leeks. 193 00:09:11,880 --> 00:09:14,840 (LAUGHS) That didn't sound convincing. 194 00:09:15,920 --> 00:09:18,080 It is a very conceptual dish, 195 00:09:18,080 --> 00:09:21,080 and I'm a little bit nervous that if this doesn't land, 196 00:09:21,080 --> 00:09:22,520 I could be going home. 197 00:09:22,520 --> 00:09:25,360 I'm most worried about just balancing all the flavours. 198 00:09:25,360 --> 00:09:27,400 I've really got to execute and hero the leek. 199 00:09:30,640 --> 00:09:32,240 I've chosen to make a beef rendang 200 00:09:32,240 --> 00:09:33,240 out of the short ribs 201 00:09:33,240 --> 00:09:35,080 and I'm gonna do a roti jala on the side. 202 00:09:35,080 --> 00:09:36,560 And it's a really good challenge. 203 00:09:36,560 --> 00:09:38,800 And they got us three wonderful ingredients. 204 00:09:38,800 --> 00:09:40,560 So I'm going to try my best to focus on 205 00:09:40,560 --> 00:09:42,360 making sure that the short ribs shine. 206 00:09:42,360 --> 00:09:44,960 I know there's a lot of different beef rendangs, 207 00:09:44,960 --> 00:09:47,840 but I learnt my one from my Malaysian friend's mum 208 00:09:47,840 --> 00:09:50,200 and she likes it to be really spicy 209 00:09:50,200 --> 00:09:52,280 and a little bit sour as well. 210 00:09:52,280 --> 00:09:55,040 I'm going to focus on flavour bombing 211 00:09:55,040 --> 00:09:57,800 and what better to do than a curry? 212 00:09:57,800 --> 00:09:59,600 So I'm going to flavour bomb them 213 00:09:59,600 --> 00:10:01,960 and if not, I'm going home and I don't want to go home. 214 00:10:04,200 --> 00:10:05,520 Feeling pretty good. 215 00:10:05,520 --> 00:10:07,720 I chose the leeks from Annabel today. 216 00:10:07,720 --> 00:10:10,120 I really love working with leeks. 217 00:10:10,120 --> 00:10:12,480 I'll be making a charred leek agnolotti 218 00:10:12,480 --> 00:10:16,040 with a leek volute, some pickled grapes, 219 00:10:16,040 --> 00:10:18,400 roasted hazelnuts and some crispy leeks as well. 220 00:10:18,400 --> 00:10:21,400 Trying to block the apron colour out today. 221 00:10:21,400 --> 00:10:22,800 Just cook a good dish. I cook my best 222 00:10:22,800 --> 00:10:24,640 when I have a really clear image and just go for it. 223 00:10:24,640 --> 00:10:27,200 So that's what I'm planning on doing today. 224 00:10:27,200 --> 00:10:30,360 Show us what you've got! One hour to go! 225 00:10:30,360 --> 00:10:31,960 (THEY SHOUT ENCOURAGEMENT) 226 00:10:33,240 --> 00:10:34,640 Keep it up! 227 00:10:40,480 --> 00:10:42,400 I'm feeling pretty good today. 228 00:10:42,400 --> 00:10:45,040 I actually have been looking to cook with mussels 229 00:10:45,040 --> 00:10:47,000 for a while now. 230 00:10:47,000 --> 00:10:49,320 I feel like for the past few cooks, 231 00:10:49,320 --> 00:10:52,360 I've been leaning into my heritage. 232 00:10:52,360 --> 00:10:55,440 So, today, I'm gonna lean into my travels 233 00:10:55,440 --> 00:10:58,560 and I actually love fusion. 234 00:10:59,680 --> 00:11:01,920 So I'm really excited by this dish. 235 00:11:03,240 --> 00:11:04,800 Alyona. Alyona. 236 00:11:04,800 --> 00:11:06,320 Hi. Mussels. 237 00:11:06,320 --> 00:11:07,320 Beautiful mussels. 238 00:11:07,320 --> 00:11:09,640 Yes. Vinnie's mussels. What are you making? 239 00:11:09,640 --> 00:11:11,400 Making some steamed mussels. 240 00:11:11,400 --> 00:11:13,720 So I'm gonna do Japanese dashi broth 241 00:11:13,720 --> 00:11:15,760 with some kombu, bonito. 242 00:11:15,760 --> 00:11:19,240 Um, I'm gonna put some shallots, fennel throughout it. 243 00:11:19,240 --> 00:11:22,760 Then finish it with anchovy, lemon, pine gratado. 244 00:11:22,760 --> 00:11:24,200 And I'm gonna do some Russian buns 245 00:11:24,200 --> 00:11:27,720 to soak up the sort of flavours with it, and... 246 00:11:28,840 --> 00:11:30,120 Hold on, hold on. Whoa! 247 00:11:30,120 --> 00:11:33,720 French-Japanese broth with a Russian bun 248 00:11:33,720 --> 00:11:36,600 and an Italian sprinkle. 249 00:11:36,600 --> 00:11:40,600 Uh, well, I mean, yeah, a little bit of fusion there. 250 00:11:40,600 --> 00:11:42,360 That's a lot of flavours, isn't it? 251 00:11:42,360 --> 00:11:44,160 Yeah, and you're talking around the world now. 252 00:11:44,160 --> 00:11:46,080 Do you think we will miss the mussels? 253 00:11:47,520 --> 00:11:49,040 OK, I see what you're saying. 254 00:11:49,040 --> 00:11:50,400 The mussels have to be essential to your dish. 255 00:11:51,760 --> 00:11:53,720 Yes. Good luck. 256 00:11:53,720 --> 00:11:56,040 I am freaking out right now. 257 00:11:56,040 --> 00:11:57,720 It's an elimination day. 258 00:11:59,000 --> 00:12:01,000 If the mussels are going to get lost, 259 00:12:01,000 --> 00:12:02,440 I'm gonna go home. 260 00:12:13,760 --> 00:12:15,320 After the judges' visit, 261 00:12:15,320 --> 00:12:18,160 I'm kind of rethinking about all of the flavours 262 00:12:18,160 --> 00:12:20,120 I'm trying to put into this dish. 263 00:12:21,360 --> 00:12:24,560 Sometimes fusion can lead to confusion, 264 00:12:24,560 --> 00:12:28,880 so I'm just going with all the Japanese flavours. 265 00:12:30,360 --> 00:12:33,440 Last year, me and my best friend went to Japan... 266 00:12:35,480 --> 00:12:39,520 ..and it's been one of the most inspiring experiences for me, 267 00:12:39,520 --> 00:12:42,560 and I've always wanted to push myself 268 00:12:42,560 --> 00:12:44,080 to experiment with these flavours 269 00:12:44,080 --> 00:12:45,520 a little bit more. 270 00:12:48,720 --> 00:12:50,800 So, today, 271 00:12:50,800 --> 00:12:52,040 I'm going to tap into this 272 00:12:52,040 --> 00:12:55,560 and try to get some umami flavours into mussels 273 00:12:55,560 --> 00:12:59,160 while still making mussels the hero of my dish. 274 00:13:03,800 --> 00:13:05,960 Today, I've chosen Vinnie's mussels. 275 00:13:05,960 --> 00:13:08,360 I've got this Italian seafood pasta 276 00:13:08,360 --> 00:13:10,680 I've been practising 277 00:13:10,680 --> 00:13:12,680 so that would be a good way to hero these mussels. 278 00:13:12,680 --> 00:13:14,680 I'm going to make a mussel pasta with 279 00:13:14,680 --> 00:13:16,160 an anchovy and tomato butter 280 00:13:16,160 --> 00:13:17,800 that I'm going to start with pretty soon. 281 00:13:17,800 --> 00:13:19,080 And I'm hoping to serve it with 282 00:13:19,080 --> 00:13:20,960 a little bit of an Italian-style chilli oil. 283 00:13:22,440 --> 00:13:23,560 Believe it or not, 284 00:13:23,560 --> 00:13:25,120 I actually haven't cooked mussels that often. 285 00:13:25,120 --> 00:13:27,240 I've been practising a little bit with them. 286 00:13:27,240 --> 00:13:29,560 But, um, yeah, it's only in recent years 287 00:13:29,560 --> 00:13:32,840 that I've even really enjoyed eating them that much. 288 00:13:32,840 --> 00:13:36,120 I never really liked mussels until I went to Italy 289 00:13:36,120 --> 00:13:38,600 and had a really beautiful plate of mussels there. 290 00:13:38,600 --> 00:13:40,680 And I was like, "Oh, these are really yummy!" 291 00:13:40,680 --> 00:13:43,720 Hannah, are you making pasta? Yes! 292 00:13:43,720 --> 00:13:46,040 Makes me proud. That's it. That's the way! 293 00:13:46,040 --> 00:13:47,320 And I'm using anchovies for you as well. 294 00:13:47,320 --> 00:13:48,600 My favourite! 295 00:13:48,600 --> 00:13:51,320 Cooking pasta, I haven't done it in the kitchen yet. 296 00:13:51,320 --> 00:13:53,600 So hopefully I can pull off a really beautiful pasta dish. 297 00:13:53,600 --> 00:13:55,840 But I do cook pasta at home quite a lot. 298 00:13:55,840 --> 00:13:58,880 So hopefully that gives me an edge up today. 299 00:13:58,880 --> 00:14:01,160 I think when you're making Italian food 300 00:14:01,160 --> 00:14:02,280 and having these mussels, 301 00:14:02,280 --> 00:14:04,560 it's sort of taking me back to my little holiday 302 00:14:04,560 --> 00:14:06,400 in Italy with my mum. 303 00:14:06,400 --> 00:14:09,880 So, yeah, that's a nice, fun memory to have 304 00:14:09,880 --> 00:14:11,680 while I'm cooking today. 305 00:14:11,680 --> 00:14:14,160 I've come in here with an attitude of, like, 306 00:14:14,160 --> 00:14:15,440 I'm going to have fun 307 00:14:15,440 --> 00:14:17,720 and I'm going to try new things I haven't done, 308 00:14:17,720 --> 00:14:18,880 which, you know, might be a bit silly 309 00:14:18,880 --> 00:14:19,880 wearing a black apron, 310 00:14:19,880 --> 00:14:22,960 but also I do want to push myself. 311 00:14:22,960 --> 00:14:24,960 As I'm not super familiar with mussels, 312 00:14:24,960 --> 00:14:27,000 I'm trying to work within the knowledge that I have 313 00:14:27,000 --> 00:14:29,120 and try and make that dish as mussel-forward as I can. 314 00:14:31,880 --> 00:14:33,480 I've gone with Vinnie's mussels 315 00:14:33,480 --> 00:14:36,000 and I'm going to do tom yum mussels. 316 00:14:36,000 --> 00:14:38,680 Oh, Casper, that smells good. Nice. 317 00:14:38,680 --> 00:14:41,200 Tom yum is a Thai soup 318 00:14:41,200 --> 00:14:42,880 that's sweet-and-sour. 319 00:14:42,880 --> 00:14:44,480 A little bit of spice as well. 320 00:14:44,480 --> 00:14:46,440 And I think those flavours of tom yum 321 00:14:46,440 --> 00:14:48,240 go really well with mussels. 322 00:14:48,240 --> 00:14:49,960 Hey, Casper. Casper. 323 00:14:49,960 --> 00:14:51,920 How are you guys going? What are you making? 324 00:14:51,920 --> 00:14:53,320 I'm going to be doing tom yum mussels. 325 00:14:53,320 --> 00:14:54,600 Oh, nice. 326 00:14:54,600 --> 00:14:56,120 Just spend my time making this sauce, 327 00:14:56,120 --> 00:14:57,400 like, as good as possible. 328 00:14:57,400 --> 00:15:00,000 Will there be any of the mussel liquor 329 00:15:00,000 --> 00:15:02,000 that goes into the sauce? 330 00:15:02,000 --> 00:15:04,680 No. So what I'm going to do is I'm going to steam the mussels. 331 00:15:04,680 --> 00:15:06,400 And then I'm going to make the tom yum 332 00:15:06,400 --> 00:15:07,960 almost separate on the side. 333 00:15:07,960 --> 00:15:09,400 Almost like a finishing sauce to the mussels. 334 00:15:09,400 --> 00:15:12,480 Just remember we're looking for the hero 335 00:15:12,480 --> 00:15:14,120 to be the mussels today. 336 00:15:15,200 --> 00:15:16,400 Yeah. 337 00:15:16,400 --> 00:15:18,320 Still a little bit to think about with this dish. 338 00:15:18,320 --> 00:15:19,560 Yeah, of course. Yeah. Good luck. 339 00:15:19,560 --> 00:15:21,520 Thank you. Good luck, Casper. 340 00:15:21,520 --> 00:15:23,200 I'm feeling pretty confident in my idea, 341 00:15:23,200 --> 00:15:25,760 but I really need to make sure that this dish is, 342 00:15:25,760 --> 00:15:27,680 like, unapologetically mussel-flavoured. 343 00:15:28,920 --> 00:15:31,040 I'm starting to think in my mind 344 00:15:31,040 --> 00:15:34,360 how I can put mussels into the other components, 345 00:15:34,360 --> 00:15:37,880 like the rice and maybe even the broth itself. 346 00:15:37,880 --> 00:15:39,560 I've got to think about what I want to do. 347 00:15:41,080 --> 00:15:44,520 Show us what you've got! 28 minutes to go. 348 00:15:44,520 --> 00:15:47,320 (THEY SHOUT ENCOURAGEMENT) 349 00:15:47,320 --> 00:15:48,760 Keep pushing! 350 00:15:54,480 --> 00:15:57,440 I have got my leeks on the go, which are almost done. 351 00:15:57,440 --> 00:16:00,280 So they're going to be really caramelised and soft. 352 00:16:00,280 --> 00:16:02,280 Today, I'm cooking 353 00:16:02,280 --> 00:16:04,640 a lot of unusual flavour combinations. 354 00:16:04,640 --> 00:16:07,680 A very weird dish, in a way. 355 00:16:08,720 --> 00:16:12,560 I've got a silken tofu and miso cream. 356 00:16:12,560 --> 00:16:16,280 The pan-roasted leeks are gonna be sitting on top of that, 357 00:16:16,280 --> 00:16:18,720 and they should be really soft, sweet and buttery. 358 00:16:18,720 --> 00:16:22,720 On top of that, I'm going to have seared scallops, 359 00:16:22,720 --> 00:16:25,160 which are just gonna add a really nice texture, 360 00:16:25,160 --> 00:16:27,560 a slight bite, but also sweetness 361 00:16:27,560 --> 00:16:29,840 that's really going to complement the leeks. 362 00:16:30,880 --> 00:16:33,480 I've also decided it kind of needs a fat element. 363 00:16:33,480 --> 00:16:35,680 So that's where the gochujang butter glaze 364 00:16:35,680 --> 00:16:37,440 is going to come in. 365 00:16:37,440 --> 00:16:38,920 Some crispy leeks, 366 00:16:38,920 --> 00:16:41,720 which are going to add a textural element 367 00:16:41,720 --> 00:16:44,440 and some yuzu pickled apple. 368 00:16:46,040 --> 00:16:47,200 There's a lot of components... 369 00:16:48,840 --> 00:16:50,560 ..and the key is going to be, 370 00:16:50,560 --> 00:16:53,240 how am I going to balance all these out? 371 00:16:53,240 --> 00:16:55,840 I've really got to taste, taste, taste. 372 00:16:55,840 --> 00:16:58,080 It is very important that I hero the leek. 373 00:16:58,080 --> 00:17:00,400 That's the most important thing today. 374 00:17:01,520 --> 00:17:03,000 What are you serving with the curry, Luke? 375 00:17:03,000 --> 00:17:05,880 I was going to do a mashed... A pomme puree and then a roti. 376 00:17:05,880 --> 00:17:07,480 OK. 377 00:17:07,480 --> 00:17:08,960 I'm going alright. 378 00:17:08,960 --> 00:17:10,720 I've got my massaman with the short rib 379 00:17:10,720 --> 00:17:12,560 in the pressure cooker going. 380 00:17:12,560 --> 00:17:13,960 They're going to need to cook until 381 00:17:13,960 --> 00:17:15,200 pretty much the last minute. 382 00:17:15,200 --> 00:17:16,520 Luke. Luke, how are you? 383 00:17:16,520 --> 00:17:17,920 Hey. Good, thanks. What are you making? 384 00:17:17,920 --> 00:17:19,800 I'm going to do a massaman Thai curry. 385 00:17:19,800 --> 00:17:21,480 Normally, I'd put potatoes in the massaman 386 00:17:21,480 --> 00:17:23,200 and cook it for a long time. Oh, yeah. 387 00:17:23,200 --> 00:17:25,200 But because it's going in the pressure cooker, 388 00:17:25,200 --> 00:17:27,400 if I put potatoes in it, it'll just muddy down the whole thing. 389 00:17:27,400 --> 00:17:28,400 They'll just go to mush 390 00:17:28,400 --> 00:17:29,960 and then I'll lose all the flavour. 391 00:17:29,960 --> 00:17:33,000 So I'm gonna serve it on top of a pomme puree is the plan. 392 00:17:35,160 --> 00:17:38,920 I'm just wondering if doing a French-style pomme puree 393 00:17:38,920 --> 00:17:41,120 with a curry makes sense. 394 00:17:41,120 --> 00:17:43,480 You know, is pomme puree going to be better than rice 395 00:17:43,480 --> 00:17:44,840 in this situation? 396 00:17:45,880 --> 00:17:47,960 To my mind, that would taste delicious. 397 00:17:47,960 --> 00:17:50,120 I hope that transplants to the plate. 398 00:17:50,120 --> 00:17:51,000 OK. All the best. Yeah? 399 00:17:51,000 --> 00:17:53,200 Good luck, Luke. Thank you. 400 00:17:53,200 --> 00:17:55,000 I'm now starting to second-guess, 401 00:17:55,000 --> 00:17:56,320 is this really the right way to do it? 402 00:17:58,440 --> 00:18:00,720 Maybe think of the richness of the pomme puree as well. 403 00:18:00,720 --> 00:18:02,000 OK. 404 00:18:03,040 --> 00:18:05,400 On an elimination day, 405 00:18:05,400 --> 00:18:07,560 do I want to be doing something that isn't exactly traditional? 406 00:18:07,560 --> 00:18:09,760 I think my trick will be, 407 00:18:09,760 --> 00:18:12,040 I'll make some rice and just put it on the stove. 408 00:18:12,040 --> 00:18:13,520 And then, hopefully, 409 00:18:13,520 --> 00:18:15,200 once I can taste the pomme puree 410 00:18:15,200 --> 00:18:16,400 and see how it goes, 411 00:18:16,400 --> 00:18:18,600 then I can decide which one I'd like to use. 412 00:18:19,760 --> 00:18:21,840 Is the mashed potato crazy, like...? 413 00:18:21,840 --> 00:18:23,240 With a curry? 414 00:18:23,240 --> 00:18:24,840 Think about what you want to eat. 415 00:18:28,080 --> 00:18:31,160 So I'm just working on the base for my tom yum. 416 00:18:31,160 --> 00:18:33,960 Yeah, I think it's all coming along pretty well. 417 00:18:33,960 --> 00:18:35,760 Um, I had a really good chat with the judges, actually. 418 00:18:35,760 --> 00:18:36,880 Just, like, make sure that I've, like, 419 00:18:36,880 --> 00:18:39,040 got that mussel flavour really in there. 420 00:18:39,040 --> 00:18:40,760 So I'm thinking, is there other ways 421 00:18:40,760 --> 00:18:42,320 that I can pack that flavour in? 422 00:18:44,240 --> 00:18:45,840 I just put my rice on. 423 00:18:45,840 --> 00:18:50,000 I put some mussels that I've got into my rice. 424 00:18:50,000 --> 00:18:51,760 Um, and hopefully all the flavour from the mussels 425 00:18:51,760 --> 00:18:53,440 will come out while that cooks. 426 00:18:53,440 --> 00:18:56,760 So I'm trying to get, like, maximum mussel flavour in there. 427 00:18:58,320 --> 00:19:00,800 I've decided to add pipis to the tom yum base. 428 00:19:03,120 --> 00:19:05,920 By adding pipis rather than the mussels, 429 00:19:05,920 --> 00:19:07,160 I should have 430 00:19:07,160 --> 00:19:09,280 a more complex base for this sauce 431 00:19:09,280 --> 00:19:11,640 that still is mussel-flavoured, 432 00:19:11,640 --> 00:19:14,200 but just might be a bit more unique. 433 00:19:21,920 --> 00:19:23,920 Has he put clams in it? Mm-hm. 434 00:19:27,320 --> 00:19:30,360 That's just distracting from the mussels. 435 00:19:30,360 --> 00:19:32,520 I know. A lot. 436 00:19:38,080 --> 00:19:40,960 God, I hope this rice thing works out. 437 00:19:51,240 --> 00:19:53,040 Leave nothing in the tank! 438 00:19:53,040 --> 00:19:55,240 15 minutes to go! (CHEERING AND APPLAUSE) 439 00:19:55,240 --> 00:19:57,520 AARON: Let's go! ANNABEL: Let's go, Hannah! 440 00:19:57,520 --> 00:19:59,680 HANNAH: Jeez! Going so fast. 441 00:19:59,680 --> 00:20:01,440 Pretty stressed because I've got a lot to do. 442 00:20:01,440 --> 00:20:03,840 For my mussel pasta, I'm going to roll my pasta soon 443 00:20:03,840 --> 00:20:06,000 and get that sitting. 444 00:20:06,000 --> 00:20:08,400 And then, I'm going to work on my pangrattato, 445 00:20:08,400 --> 00:20:10,080 and then I'm going to get onto my sauce. 446 00:20:10,080 --> 00:20:11,520 OK. 447 00:20:12,720 --> 00:20:14,800 I have made pasta at home quite a lot 448 00:20:14,800 --> 00:20:16,480 but never in 75 minutes. 449 00:20:16,480 --> 00:20:18,440 I'm feeling a little bit rushed now. 450 00:20:18,440 --> 00:20:19,560 Come on, Hannah. 451 00:20:19,560 --> 00:20:21,560 I'm starting to feel stressed because my pasta needs 452 00:20:21,560 --> 00:20:22,800 a minute to rest, 453 00:20:22,800 --> 00:20:24,280 but then it also needs to be cooked. 454 00:20:24,280 --> 00:20:25,960 And then, I've got to balance out my sauce 455 00:20:25,960 --> 00:20:27,840 and cook my mussels and make sure they're perfect. 456 00:20:27,840 --> 00:20:30,280 So, I've got to go clean my mussels. 457 00:20:30,280 --> 00:20:32,680 Mussel-cleaning is... (SIGHS) ..is a very tedious task. 458 00:20:32,680 --> 00:20:34,120 It takes so long! 459 00:20:36,680 --> 00:20:38,480 I am feeling a little bit like... Oh! 460 00:20:38,480 --> 00:20:41,040 Time's just running down just way too fast. 461 00:20:42,280 --> 00:20:45,200 I do have to motor because I'm not ready to go home yet. 462 00:20:45,200 --> 00:20:46,720 VINNIE: Look at Hannah's dough. 463 00:20:46,720 --> 00:20:47,840 Looks good. 464 00:20:47,840 --> 00:20:49,880 Nice, Hannah. OK. 465 00:20:49,880 --> 00:20:51,080 Come on guys, come on. 466 00:20:52,280 --> 00:20:54,400 EMILY: Feeling alright about the roti jala. 467 00:20:54,400 --> 00:20:56,840 I dipped it into the rendang sauce, as well - 468 00:20:56,840 --> 00:20:58,280 it goes really well. 469 00:20:58,280 --> 00:20:59,760 So, yeah, I'm trying to balance out the sauces 470 00:20:59,760 --> 00:21:02,120 at the moment and get a few more bits of roti jala done. 471 00:21:02,120 --> 00:21:03,480 Come on, Em! 472 00:21:03,480 --> 00:21:04,600 That's the way. 473 00:21:04,600 --> 00:21:06,960 I'm trying to cook the beef rendang the way 474 00:21:06,960 --> 00:21:09,120 that I know and learned from my friend's mum - 475 00:21:09,120 --> 00:21:10,480 spicy with a little bit of sourness to it. 476 00:21:10,480 --> 00:21:12,480 So, I'm trying to, like, balance out everything 477 00:21:12,480 --> 00:21:14,080 like she usually does. 478 00:21:14,080 --> 00:21:15,880 Let's go, Pat, let's motor. 479 00:21:15,880 --> 00:21:18,280 PAT: I'm in a pretty good space. 480 00:21:18,280 --> 00:21:20,600 I just need to finish this sauce, 481 00:21:20,600 --> 00:21:23,960 get these pastas on with about five minutes to go, 482 00:21:23,960 --> 00:21:26,280 which is very close, so, yeah, just want to make sure 483 00:21:26,280 --> 00:21:28,280 I get enough leek flavour into everything as well. 484 00:21:30,880 --> 00:21:33,080 Alyona, smells awesome. 485 00:21:33,080 --> 00:21:35,040 ALYONA: Thanks. Really great. 486 00:21:35,040 --> 00:21:37,840 Now, I'm just focusing on my Japanese broth. 487 00:21:37,840 --> 00:21:41,560 I need to make sure it's delicious, umami, 488 00:21:41,560 --> 00:21:44,840 but it's also quite delicate and clean. 489 00:21:44,840 --> 00:21:46,800 That really heroes the mussels. 490 00:21:46,800 --> 00:21:48,600 Yes. Nice. 491 00:21:49,840 --> 00:21:51,600 OK, mussels are in. 492 00:21:51,600 --> 00:21:54,680 It smells so good. 493 00:21:54,680 --> 00:21:55,920 Oh, my gosh, 494 00:21:55,920 --> 00:21:58,280 this mussel broth is gold. 495 00:21:59,360 --> 00:22:00,800 Yum! Ooh, look at them buns! 496 00:22:00,800 --> 00:22:03,240 I take my buns out of the oven. 497 00:22:03,240 --> 00:22:06,040 Alyona, they look really good. Beautiful. 498 00:22:06,040 --> 00:22:09,520 Even though these buns are Russian buns, 499 00:22:09,520 --> 00:22:11,680 they do remind me a little bit 500 00:22:11,680 --> 00:22:14,280 of these milky Japanese buns. 501 00:22:14,280 --> 00:22:16,240 Yum! 502 00:22:16,240 --> 00:22:18,080 It's a black-apron day, 503 00:22:18,080 --> 00:22:20,439 and I hope my mussel dish is going to be able to save me. 504 00:22:22,360 --> 00:22:23,919 Wow. 505 00:22:25,959 --> 00:22:27,360 Come on, Casp. 506 00:22:27,360 --> 00:22:28,639 CASPER: Rice is going well. 507 00:22:28,639 --> 00:22:31,040 It should be finishing up in a few minutes. 508 00:22:31,040 --> 00:22:33,720 I'm also going to blend up some of the pipis 509 00:22:33,720 --> 00:22:34,960 for the tom yum broth. 510 00:22:34,960 --> 00:22:36,760 The pan is heating up for the mussels, 511 00:22:36,760 --> 00:22:38,040 and that's a pretty quick cook, too. 512 00:22:38,040 --> 00:22:39,920 So, yeah, I'm feeling pretty good. 513 00:22:40,920 --> 00:22:41,960 Ah, beer! 514 00:22:41,960 --> 00:22:43,760 To cook the mussels, I'm first going to steam them 515 00:22:43,760 --> 00:22:45,360 in some beer. 516 00:22:45,360 --> 00:22:46,800 I think, like, beer is, like, a great accompaniment 517 00:22:46,800 --> 00:22:47,840 with Thai food. 518 00:22:47,840 --> 00:22:50,639 So, I'm like, "Why not just steam it with a bit of beer?" 519 00:22:50,639 --> 00:22:53,120 Mmm! 520 00:22:53,120 --> 00:22:56,000 And then, once the mussels have steamed open in the beer, 521 00:22:56,000 --> 00:22:58,040 I'm going to add in my tom yum base, 522 00:22:58,040 --> 00:22:59,720 give that a really quick toss in the wok... 523 00:22:59,720 --> 00:23:01,240 Nice, Casper. 524 00:23:01,240 --> 00:23:02,960 ..throw in some fresh herbs, 525 00:23:02,960 --> 00:23:05,040 a bit of galangal, some coriander, 526 00:23:05,040 --> 00:23:08,159 some chilli, some makrut lime leaf. 527 00:23:08,159 --> 00:23:09,320 Smells awesome, Casper. 528 00:23:09,320 --> 00:23:11,600 And I'm really happy with the flavour of my tom-yum. 529 00:23:11,600 --> 00:23:14,000 It's got that really nice balance of sweet, salty - 530 00:23:14,000 --> 00:23:15,840 just needs a little bit of lime in there 531 00:23:15,840 --> 00:23:17,480 to bring up the sour. 532 00:23:17,480 --> 00:23:18,520 Pretty good. 533 00:23:18,520 --> 00:23:21,040 By adding the mussels into the rice and blending up 534 00:23:21,040 --> 00:23:23,600 some pipis into the tom yum sauce, 535 00:23:23,600 --> 00:23:24,959 I think I've really managed 536 00:23:24,959 --> 00:23:26,799 to, like, boost the mussel flavour. 537 00:23:26,799 --> 00:23:28,199 I think it's a pretty smart move, 538 00:23:28,199 --> 00:23:29,600 so hopefully the judges like it. 539 00:23:30,800 --> 00:23:32,440 Pick up the pace everyone. 540 00:23:32,440 --> 00:23:34,080 You have ten minutes to go! 541 00:23:34,080 --> 00:23:35,880 (CHEERING AND APPLAUSE) 542 00:23:35,880 --> 00:23:37,520 Ten minutes, come on! ANNABEL: Come on, guys. 543 00:23:37,520 --> 00:23:38,960 Let's go, Luke. 544 00:23:38,960 --> 00:23:40,560 LUKE: I'm going alright. 545 00:23:40,560 --> 00:23:42,320 I definitely wish there was a bit more time. 546 00:23:42,320 --> 00:23:43,560 I've got one roti almost done. 547 00:23:43,560 --> 00:23:45,920 I'm gonna pop my pressure cooker with the massaman 548 00:23:45,920 --> 00:23:47,560 in a couple of minutes. 549 00:23:47,560 --> 00:23:49,880 At this time in the cook, with the time left on the clock, 550 00:23:49,880 --> 00:23:52,960 I'm decided that I don't even want to put rice in the dish, 551 00:23:52,960 --> 00:23:55,600 because I know how well this curry is going to work 552 00:23:55,600 --> 00:23:56,960 with the mashed potatoes. 553 00:23:56,960 --> 00:23:58,680 So, I've scrapped the rice. 554 00:23:58,680 --> 00:24:00,320 Focusing and going all money in 555 00:24:00,320 --> 00:24:01,600 on the mashed potatoes, 556 00:24:01,600 --> 00:24:03,800 and I'm hoping that they can be delicious. 557 00:24:03,800 --> 00:24:05,320 Don't want it to be too rich that it's just rich on rich. 558 00:24:05,320 --> 00:24:06,320 I want it to just be 559 00:24:06,320 --> 00:24:08,280 a solid blank canvas 560 00:24:08,280 --> 00:24:11,600 of the dish that soaks up the flavours of the curry well, 561 00:24:11,600 --> 00:24:13,280 but doesn't overpower your palate. 562 00:24:13,280 --> 00:24:14,960 Yeah, nice, Lukie. Got it, Lukie. 563 00:24:14,960 --> 00:24:18,200 I take off the lid, and the meat is looking 564 00:24:18,200 --> 00:24:21,080 tender and juicy and delicious. 565 00:24:21,080 --> 00:24:22,800 How do you feel, Lukie? The flavour's good? 566 00:24:22,800 --> 00:24:24,520 Yeah, I like the flavour. Yeah. 567 00:24:24,520 --> 00:24:27,120 My biggest worry with this dish is how well this curry 568 00:24:27,120 --> 00:24:29,920 is going to work with the mashed potatoes. 569 00:24:29,920 --> 00:24:31,680 I just hope I do it justice. Nice, Lukie. Come on. 570 00:24:31,680 --> 00:24:33,680 Finesse. Finesse, yeah? 571 00:24:36,480 --> 00:24:37,840 Yum. 572 00:24:37,840 --> 00:24:39,600 Petro, that looks sick. 573 00:24:39,600 --> 00:24:41,720 PETRO: I have gotten most of my elements done. 574 00:24:41,720 --> 00:24:44,200 For my leeks and scallops, 575 00:24:44,200 --> 00:24:47,360 cooking my scallops, I cut into one and I eat it. 576 00:24:47,360 --> 00:24:49,360 And I think, "These are cooked really nicely." 577 00:24:49,360 --> 00:24:50,720 Taste, taste, taste. 578 00:24:50,720 --> 00:24:52,320 It's the moment of truth. 579 00:24:52,320 --> 00:24:55,439 It's the time to make sure the balance is right. 580 00:24:56,639 --> 00:24:59,879 Put everything together and give my dish a taste. 581 00:24:59,879 --> 00:25:01,560 Let's go, Petro! 582 00:25:01,560 --> 00:25:03,200 Needs some tweaks. 583 00:25:03,200 --> 00:25:05,000 It's not what I thought it was going to be. 584 00:25:08,240 --> 00:25:09,800 I'm starting to get a little bit concerned. 585 00:25:09,800 --> 00:25:11,360 There's not much time left. 586 00:25:13,959 --> 00:25:15,559 Keep pushing. 587 00:25:15,559 --> 00:25:17,479 Three minutes left to go! Come on! 588 00:25:17,479 --> 00:25:19,279 Come on, guys, three minutes! (CHEERING AND APPLAUSE) 589 00:25:24,359 --> 00:25:25,719 (SIGHS) 590 00:25:25,719 --> 00:25:27,519 I'm feeling like time is getting the better of me. 591 00:25:27,519 --> 00:25:29,199 And I'm running out of it. 592 00:25:29,199 --> 00:25:31,399 I'm definitely going through the list in my head right now, 593 00:25:31,399 --> 00:25:32,879 and I'm starting to feel stressed 594 00:25:32,879 --> 00:25:34,719 because my pasta needs to be cooked. 595 00:25:34,719 --> 00:25:37,999 And I know I need time to refine and finish my sauce. 596 00:25:37,999 --> 00:25:39,319 It's salty. 597 00:25:39,319 --> 00:25:40,959 Something is missing from this sauce, 598 00:25:40,959 --> 00:25:42,759 and I'm like, "What? What is this missing? 599 00:25:42,759 --> 00:25:44,559 My brain's just, like, not working 600 00:25:44,559 --> 00:25:46,359 as fast as it needs to right now. 601 00:25:46,359 --> 00:25:48,679 I think I need a little bit of sugar for my sauce. 602 00:25:48,679 --> 00:25:50,479 A little bit of acid. Go, Hannah. 603 00:25:50,479 --> 00:25:52,039 Let's go. 604 00:25:52,039 --> 00:25:53,439 I'm cooking my mussels, 605 00:25:53,439 --> 00:25:55,719 and I'm trying to work as fast as I possibly can to try 606 00:25:55,719 --> 00:25:57,759 and get these mussels out onto the plate. 607 00:25:57,759 --> 00:25:58,959 So, as soon as they open up, 608 00:25:58,959 --> 00:26:00,479 I'm getting them straight out of the pan. 609 00:26:00,479 --> 00:26:02,159 Go, Hannah. Come on, guys. 610 00:26:02,159 --> 00:26:03,399 OK. 611 00:26:04,359 --> 00:26:05,679 One minute left! 612 00:26:05,679 --> 00:26:07,239 (CHEERING AND APPLAUSE) 613 00:26:08,239 --> 00:26:10,079 Let's go, Petro! Quick! 614 00:26:10,079 --> 00:26:12,039 PETRO: This dish isn't where it should be. 615 00:26:12,039 --> 00:26:15,599 I've really learned to trust my palate and my gut. 616 00:26:15,599 --> 00:26:17,959 The gochujang just isn't making sense here. 617 00:26:17,959 --> 00:26:20,799 Going to be too powerful for this subtle dish. 618 00:26:22,239 --> 00:26:24,519 Um, gochujang is gone. 619 00:26:24,519 --> 00:26:26,879 Gochujang has to go, and I'll just replace it with the miso. 620 00:26:26,879 --> 00:26:30,159 I put all my ingredients back together 621 00:26:30,159 --> 00:26:32,279 for my second spoonful. 622 00:26:33,439 --> 00:26:35,759 It is popping now. 623 00:26:35,759 --> 00:26:37,039 Now I need to plate it. 624 00:26:38,119 --> 00:26:40,279 Ten seconds to go! 625 00:26:40,279 --> 00:26:42,719 Nine... JUDGES AND GANTRY: Eight, 626 00:26:42,719 --> 00:26:44,879 seven, six, 627 00:26:44,879 --> 00:26:47,359 five, four, 628 00:26:47,359 --> 00:26:50,159 three, two, 629 00:26:50,159 --> 00:26:51,359 one! 630 00:26:51,359 --> 00:26:53,039 That's it, everybody! 631 00:26:54,199 --> 00:26:55,719 Well done. 632 00:26:56,999 --> 00:26:58,119 Got through to the end. 633 00:26:58,119 --> 00:26:59,719 Good on you. Thanks. 634 00:26:59,719 --> 00:27:02,919 How you doing? Oh, that was... 635 00:27:16,359 --> 00:27:19,879 ALYONA: I'm so happy that I listened to the judges today, 636 00:27:19,879 --> 00:27:21,959 and I didn't overcomplicate it 637 00:27:21,959 --> 00:27:24,319 with different flavours, 638 00:27:24,319 --> 00:27:25,399 different cuisines. 639 00:27:25,399 --> 00:27:27,359 Hey, Alyona. Oh, wow, look at that. 640 00:27:27,359 --> 00:27:28,879 Hello, judges. 641 00:27:28,879 --> 00:27:31,079 And I'm really hoping to show the judges 642 00:27:31,079 --> 00:27:34,079 that I can really hero the ingredients 643 00:27:34,079 --> 00:27:36,999 and boost it with just Japanese flavours. 644 00:27:47,359 --> 00:27:48,799 Hey, Alyona. Oh, wow, look at that. 645 00:27:48,799 --> 00:27:50,439 Hello, judges. POH: Hello. 646 00:27:51,679 --> 00:27:55,559 I made mussels with Japanese dashi broth 647 00:27:55,559 --> 00:27:58,199 and some Russian buns. 648 00:27:58,199 --> 00:28:00,159 SOFIA: Thanks, Alyona. Thank you so much. 649 00:28:00,159 --> 00:28:01,839 POH: Thanks, Alyona. Thank you so much. 650 00:28:01,839 --> 00:28:03,919 Look at that, huh? 651 00:28:06,839 --> 00:28:08,239 SOFIA: Wow! 652 00:28:25,639 --> 00:28:27,039 Mmm. 653 00:28:27,039 --> 00:28:28,359 This is so tasty. 654 00:28:29,959 --> 00:28:32,599 The first thing that you get when you taste it is a bunch 655 00:28:32,599 --> 00:28:35,919 of the kombu and the katsuobushi or the bonito flakes. 656 00:28:35,919 --> 00:28:39,199 And then, I'm like, "Uh-oh, no mussel juice." 657 00:28:39,199 --> 00:28:42,119 And then, just at the back of the palate, bang. 658 00:28:42,119 --> 00:28:43,799 Like, you get that really... 659 00:28:43,799 --> 00:28:45,479 That beautiful fragrance of the mussel, 660 00:28:45,479 --> 00:28:47,679 and I think that's what this dish was gonna, like, 661 00:28:47,679 --> 00:28:48,959 live or die off. 662 00:28:48,959 --> 00:28:51,559 And for me, I think she got it absolutely spot-on. 663 00:28:51,559 --> 00:28:55,719 It is such a clean dish. 664 00:28:55,719 --> 00:28:58,159 It has so much clarity. 665 00:28:58,159 --> 00:29:01,039 That broth has sweetness 666 00:29:01,039 --> 00:29:02,799 and this beautiful kind of brininess. 667 00:29:02,799 --> 00:29:05,399 You know, it tastes like where the mussels are from. 668 00:29:05,399 --> 00:29:07,999 I'm almost imagining seaweed because she's used 669 00:29:07,999 --> 00:29:10,199 those Japanese ingredients at the base 670 00:29:10,199 --> 00:29:11,919 for that extra umami. 671 00:29:11,919 --> 00:29:14,959 And it's not just featuring the mussel, 672 00:29:14,959 --> 00:29:17,759 it's showcasing it in the best possible light. 673 00:29:17,759 --> 00:29:19,919 I wouldn't change a thing. I agree. 674 00:29:19,919 --> 00:29:21,279 I love the crunch of the apples, 675 00:29:21,279 --> 00:29:23,439 the shallots, the way it's seasoned. 676 00:29:24,639 --> 00:29:25,839 The best mussels so far. 677 00:29:32,279 --> 00:29:35,239 PETRO: Today, I've trusted all my instincts and my palate, 678 00:29:35,239 --> 00:29:37,759 and I've got no regrets about what I've plated up. 679 00:29:37,759 --> 00:29:39,119 Petro. SOFIA: Petro. 680 00:29:39,119 --> 00:29:40,359 Hello. How's it going? How are you, Petro? 681 00:29:40,359 --> 00:29:41,799 Hi, Petro. 682 00:29:41,799 --> 00:29:46,119 And I've tried my best to hero leeks. 683 00:29:48,799 --> 00:29:50,119 Petro, what did you make? 684 00:29:51,319 --> 00:29:53,399 I made leeks and scallops. 685 00:29:54,839 --> 00:29:57,879 I have a silken tofu 686 00:29:57,879 --> 00:30:00,159 and miso cream 687 00:30:00,159 --> 00:30:02,799 with pan-roasted leeks, 688 00:30:02,799 --> 00:30:05,079 pan-fried scallops, 689 00:30:05,079 --> 00:30:07,159 some crispy leeks, 690 00:30:07,159 --> 00:30:09,919 and a leek-top oil. 691 00:30:09,919 --> 00:30:11,079 Nice. 692 00:30:11,079 --> 00:30:12,359 How was the cook for you? 693 00:30:12,359 --> 00:30:15,519 As soon as I set my mind on leeks, I'm like, 694 00:30:15,519 --> 00:30:17,359 "OK, just got to do the best I can 695 00:30:17,359 --> 00:30:19,039 "and remember to have fun with it." 696 00:30:20,079 --> 00:30:22,599 Do you feel like you're kind of cracking the code of what... 697 00:30:22,599 --> 00:30:25,119 ..how Petro can produce amazing food? 698 00:30:25,119 --> 00:30:26,159 I think so. 699 00:30:26,159 --> 00:30:27,679 I think, in the last couple of weeks, 700 00:30:27,679 --> 00:30:31,159 I've actually surprised myself with the food that I've put up. 701 00:30:31,159 --> 00:30:33,919 And that's kind of given me belief 702 00:30:33,919 --> 00:30:37,839 that I can step into the kitchen and cook good food, 703 00:30:37,839 --> 00:30:39,159 even if I'm cooking things 704 00:30:39,159 --> 00:30:41,079 I've never really cooked with before. 705 00:30:41,079 --> 00:30:43,959 And I feel like I'm becoming more comfortable cooking here. 706 00:30:43,959 --> 00:30:46,519 And that's kind of what pushes me along 707 00:30:46,519 --> 00:30:50,119 and makes me happy as well, to be honest. 708 00:30:50,119 --> 00:30:51,519 Righto, mate. Thanks, Petro. Thanks, guys. 709 00:30:51,519 --> 00:30:53,319 Well done, mate. Thanks, Petro. 710 00:30:54,359 --> 00:30:55,719 Wow! Look at that. 711 00:30:55,719 --> 00:30:57,399 I think it looks lovely. 712 00:30:57,399 --> 00:30:59,839 There's sort of a nice lightness of touch 713 00:30:59,839 --> 00:31:01,559 with the way he's garnished it. 714 00:31:23,799 --> 00:31:25,239 Amazing. Someone's happy. 715 00:31:25,239 --> 00:31:27,199 It's amazing. 716 00:31:27,199 --> 00:31:29,799 Firstly, super well presented. 717 00:31:29,799 --> 00:31:32,439 The braised leeks, the simplicity. 718 00:31:32,439 --> 00:31:34,679 All the layers demonstrate 719 00:31:34,679 --> 00:31:38,320 the change of temperature, just at the right level. 720 00:31:38,320 --> 00:31:39,399 And it's absolutely... 721 00:31:39,399 --> 00:31:41,519 All the fibres coming out, it's nice and soft. 722 00:31:41,519 --> 00:31:43,319 It's just the most delicious leek. 723 00:31:43,319 --> 00:31:44,519 It's like satin. 724 00:31:44,519 --> 00:31:45,599 Yeah! Yeah. 725 00:31:45,599 --> 00:31:46,999 It's just fantastic. 726 00:31:46,999 --> 00:31:48,719 It's just great. Great balance. 727 00:31:48,719 --> 00:31:50,199 He's a chef in the making. 728 00:31:50,199 --> 00:31:52,239 That's it. Simple as that. 729 00:31:52,239 --> 00:31:55,079 The flavour of the dish in general is beautiful. 730 00:31:55,079 --> 00:31:56,679 I think it's really subtle. 731 00:31:56,679 --> 00:31:57,879 I love his attitude. 732 00:31:57,879 --> 00:31:59,079 I think he's got 733 00:31:59,079 --> 00:32:00,839 this wonderful earnestness about him 734 00:32:00,839 --> 00:32:04,759 that is just going to have him continue to improve. 735 00:32:04,759 --> 00:32:06,959 And I don't think we've seen the best of him yet. 736 00:32:06,959 --> 00:32:08,799 Look at the spoon marks that I've made in that 737 00:32:08,799 --> 00:32:09,839 as you've been talking. 738 00:32:09,839 --> 00:32:12,839 I love it. I really, really, really love this dish. 739 00:32:12,839 --> 00:32:16,399 Um, I love that tofu-miso cream at the bottom. 740 00:32:16,399 --> 00:32:18,599 And then, those little strands of leek on top - 741 00:32:18,599 --> 00:32:21,119 I think they add texture, they add intrigue. 742 00:32:21,119 --> 00:32:23,439 And I thought the scallops were lovely and sweet as well. 743 00:32:23,439 --> 00:32:25,439 Yeah. I think he's done a ripper job. 744 00:32:25,439 --> 00:32:28,639 I really love the combination of the fried leek 745 00:32:28,639 --> 00:32:31,679 and that almost confited caramelised leek. 746 00:32:31,679 --> 00:32:33,039 There is that.... 747 00:32:33,039 --> 00:32:35,279 There is a mouthful in there that I'm just going, 748 00:32:35,279 --> 00:32:37,799 "Man, he is, like, the one to beat." 749 00:32:43,039 --> 00:32:46,719 HANNAH: Worried that I didn't have enough time to finesse. 750 00:32:46,719 --> 00:32:48,279 Hey, Hannah. Hi, Hannah. 751 00:32:48,279 --> 00:32:49,559 Hello. 752 00:32:49,559 --> 00:32:52,239 However, everything I wanted is on the plate, 753 00:32:52,239 --> 00:32:54,999 so hopefully this dish is enough to keep me in this competition. 754 00:33:03,879 --> 00:33:06,159 Hannah, what is the name of your dish? 755 00:33:06,159 --> 00:33:10,799 Mussel pasta with a mussel and tomato sauce. 756 00:33:10,799 --> 00:33:12,159 To go alongside that, 757 00:33:12,159 --> 00:33:14,719 I've got a pangrattato 758 00:33:14,719 --> 00:33:16,959 and an Italian chilli oil. 759 00:33:18,359 --> 00:33:20,639 Hannah, what did you learn about yourself 760 00:33:20,639 --> 00:33:22,519 in this competition? 761 00:33:22,519 --> 00:33:24,959 This place makes you resilient. 762 00:33:26,079 --> 00:33:28,119 You have to be resilient. It's a mental game. 763 00:33:28,119 --> 00:33:30,399 It's physical. It's nonstop. 764 00:33:30,399 --> 00:33:31,959 I wake up, and I think about food. 765 00:33:31,959 --> 00:33:33,599 I go to sleep dreaming about food. 766 00:33:33,599 --> 00:33:34,879 (JUDGES LAUGH) Sometimes, in my dreams, 767 00:33:34,879 --> 00:33:35,959 like, I wake up and I'm like, 768 00:33:35,959 --> 00:33:38,279 "I think I was plating up a dish," like... 769 00:33:38,279 --> 00:33:41,279 Yeah, so, it's definitely taught me 770 00:33:41,279 --> 00:33:43,399 how far I can push myself. 771 00:33:43,399 --> 00:33:45,719 And I've gained so much knowledge, 772 00:33:45,719 --> 00:33:48,279 and that's, like, really exciting as well. 773 00:33:48,279 --> 00:33:50,279 Thank you, Hannah, and good luck. 774 00:33:50,279 --> 00:33:51,639 Thanks, Hannah. Thank you. 775 00:34:16,599 --> 00:34:19,639 Hannah has delivered 776 00:34:19,639 --> 00:34:21,839 some amazing spaghetti. 777 00:34:21,839 --> 00:34:23,959 All perfectly done. 778 00:34:23,959 --> 00:34:25,719 Nice and chewy. 779 00:34:25,719 --> 00:34:28,799 I love the oil, equally. 780 00:34:28,799 --> 00:34:30,239 And then, we have the mussels. 781 00:34:30,239 --> 00:34:31,399 Sadly... 782 00:34:32,639 --> 00:34:34,279 ..they're not clean enough. 783 00:34:34,279 --> 00:34:36,399 They... In fact, the beards are still there. 784 00:34:37,719 --> 00:34:40,719 Also, there is inconsistencies on the cooking of the mussels. 785 00:34:40,719 --> 00:34:42,399 Some are cooked, some are not. 786 00:34:42,399 --> 00:34:43,799 That is my concern. 787 00:34:45,639 --> 00:34:46,799 I really feel for Hannah 788 00:34:46,799 --> 00:34:48,519 because she worked so hard on this. 789 00:34:48,519 --> 00:34:50,999 You can tell - she put a lot of thought into it. 790 00:34:50,999 --> 00:34:53,039 I think the sauce is quite tasty, 791 00:34:53,039 --> 00:34:55,639 but I'm just wondering 792 00:34:55,639 --> 00:34:58,039 if it really does hero the mussel. 793 00:35:00,159 --> 00:35:02,639 I think the pasta is the hero in this. 794 00:35:02,639 --> 00:35:06,999 I didn't have any beards on my mussels. 795 00:35:06,999 --> 00:35:08,199 One was well cooked, 796 00:35:08,199 --> 00:35:11,239 and the other one was almost completely raw. 797 00:35:11,239 --> 00:35:12,639 Yeah. 798 00:35:12,639 --> 00:35:14,679 We've got undercooked mussels, 799 00:35:14,679 --> 00:35:16,439 which is not a great thing 800 00:35:16,439 --> 00:35:18,239 when you have to hero that ingredient. 801 00:35:18,239 --> 00:35:20,639 You really want to, like, dial that, 802 00:35:20,639 --> 00:35:22,919 like, and absolutely nail it. 803 00:35:22,919 --> 00:35:24,319 I'm really worried for Hannah, 804 00:35:24,319 --> 00:35:26,919 and it burns me because she's been so lovely 805 00:35:26,919 --> 00:35:30,119 to see her just continue to evolve, you know, 806 00:35:30,119 --> 00:35:32,439 and really take on that challenge 807 00:35:32,439 --> 00:35:35,319 of learning more and being super resilient. 808 00:35:35,319 --> 00:35:38,479 That could all end with this plate of food. 809 00:35:44,039 --> 00:35:45,759 LUKE: The judges, they're not sold 810 00:35:45,759 --> 00:35:47,319 on the pomme puree-curry combo, 811 00:35:47,319 --> 00:35:49,399 but as I'm looking at my dish, 812 00:35:49,399 --> 00:35:52,199 the massaman with the mash, to me, makes sense. 813 00:35:52,199 --> 00:35:53,599 It's heroing the short rib. 814 00:35:53,599 --> 00:35:54,759 It's something that the judges 815 00:35:54,759 --> 00:35:56,679 probably haven't seen from me before, Thai cuisine. 816 00:35:56,679 --> 00:35:58,959 I just hope I did it justice. 817 00:35:58,959 --> 00:36:00,319 Hey, Luke. 818 00:36:00,319 --> 00:36:02,519 Hi, Luke. Oh, wow. Look at that. 819 00:36:02,519 --> 00:36:03,559 (WHISTLES) 820 00:36:08,039 --> 00:36:09,759 And what is the name of your dish, please? 821 00:36:09,759 --> 00:36:12,039 I've done a short-rib massaman... 822 00:36:14,399 --> 00:36:16,839 ..with a pomme puree 823 00:36:16,839 --> 00:36:19,199 and a spring onion roti. 824 00:36:20,279 --> 00:36:21,679 SOFIA: Thanks, Luke. Thanks, guys. 825 00:36:21,679 --> 00:36:22,839 Good luck, huh? Thank you. 826 00:36:24,479 --> 00:36:25,679 Let's dig in. 827 00:36:43,519 --> 00:36:45,679 Clearly, you can see he had a mission. 828 00:36:45,679 --> 00:36:46,919 He ran to the pantry. 829 00:36:46,919 --> 00:36:49,319 You can see in his eyes, "This is what I'm going to do, 830 00:36:49,319 --> 00:36:51,239 "and that's what I'm going to stick with." 831 00:36:51,239 --> 00:36:55,359 So, the beef is superbly cooked, nice and gelatinous. 832 00:36:55,359 --> 00:36:57,239 It's very tasty, it's very well seasoned. 833 00:36:57,239 --> 00:36:58,759 The right amount of spice. 834 00:36:58,759 --> 00:37:01,199 Pomme puree - I can see his point. I love it. 835 00:37:01,199 --> 00:37:03,359 It's absolutely fantastic. 836 00:37:03,359 --> 00:37:05,119 I think it's...it's quite tasty. 837 00:37:05,119 --> 00:37:07,959 The thing that I like about it is that it does take 838 00:37:07,959 --> 00:37:11,879 that kind of vaguely French-braise-style meat 839 00:37:11,879 --> 00:37:14,919 and add massaman flavours to it. 840 00:37:14,919 --> 00:37:17,559 I really like it. I actually really like it. 841 00:37:17,559 --> 00:37:20,799 He's definitely pulled it off enough. 842 00:37:20,799 --> 00:37:22,239 It's really tasty. 843 00:37:22,239 --> 00:37:24,679 I think the short rib's done well. 844 00:37:24,679 --> 00:37:26,959 The sauce is seasoned really well, 845 00:37:26,959 --> 00:37:28,959 got a lovely amount of heat. 846 00:37:28,959 --> 00:37:31,199 I like the texture, and I actually thought 847 00:37:31,199 --> 00:37:33,639 that the way he treated the potatoes, 848 00:37:33,639 --> 00:37:36,519 which was the thing that I was most worried about... 849 00:37:36,519 --> 00:37:39,319 But I think, 'cause he hit it with so much acidity, 850 00:37:39,319 --> 00:37:40,999 it actually melds it 851 00:37:40,999 --> 00:37:43,359 with the massaman quite...quite well. 852 00:37:43,359 --> 00:37:45,239 That's right. Um, he's managed to pull it off. 853 00:37:45,239 --> 00:37:46,279 Mmm. 854 00:37:46,279 --> 00:37:48,039 Yeah, I'm really glad that we can walk out there 855 00:37:48,039 --> 00:37:49,159 and say he did a good job. 856 00:37:49,159 --> 00:37:50,519 Oh, yeah. 857 00:37:52,079 --> 00:37:53,639 Hey, Pat. Alright, Pat? 858 00:37:53,639 --> 00:37:55,439 Hello, judges. What did you make? 859 00:37:55,439 --> 00:37:57,359 Charred-leek agnolotti, 860 00:37:57,359 --> 00:37:59,599 with a leek veloute, 861 00:37:59,599 --> 00:38:01,719 some pickled grapes, hazelnuts 862 00:38:01,719 --> 00:38:04,359 and some crispy leeks, too. 863 00:38:04,359 --> 00:38:07,959 Pat came up with something which is a delight. 864 00:38:07,959 --> 00:38:09,559 The sauce, which is absolutely delicious, 865 00:38:09,559 --> 00:38:10,559 very creamy, 866 00:38:10,559 --> 00:38:14,279 the agnolotti's stuffing, which is just perfect, 867 00:38:14,279 --> 00:38:16,839 and that little touch of grapes. 868 00:38:16,839 --> 00:38:18,599 Great job. Fantastic. 869 00:38:18,599 --> 00:38:20,239 Very, very tasty dish. 870 00:38:20,239 --> 00:38:22,239 Definitely heroes the leeks. 871 00:38:22,239 --> 00:38:25,599 That classic combination of leeks and hazelnuts is still 872 00:38:25,599 --> 00:38:27,759 one of my all-time favourites, and he's nailed that. 873 00:38:27,759 --> 00:38:28,799 I love it. 874 00:38:28,799 --> 00:38:30,639 Hi, Emily. 875 00:38:30,639 --> 00:38:31,959 What's your dish? 876 00:38:31,959 --> 00:38:33,439 EMILY: Beef short rib rendang. 877 00:38:33,439 --> 00:38:36,239 And then, I'm serving it with some roti jala on the side. 878 00:38:37,679 --> 00:38:39,879 I'm really impressed with this dish. 879 00:38:39,879 --> 00:38:41,639 The meat is very well cooked. 880 00:38:41,639 --> 00:38:44,879 It's tender but still has a really nice bite to it. 881 00:38:44,879 --> 00:38:47,479 The rempah that she's... she's blended up, 882 00:38:47,479 --> 00:38:49,279 it's just so Malaysian. 883 00:38:49,279 --> 00:38:50,359 I love it. 884 00:38:50,359 --> 00:38:52,679 And I think she's done a great job on roti jala. 885 00:38:52,679 --> 00:38:53,799 It's, like, separate... 886 00:38:53,799 --> 00:38:56,839 Like, I can unfold the quarter that she's folded up. 887 00:38:56,839 --> 00:38:58,519 She's done a really good job. Yeah. 888 00:38:58,519 --> 00:38:59,559 Yeah. 889 00:39:02,199 --> 00:39:04,199 CASPER: Feeling pretty good about my dish. 890 00:39:04,199 --> 00:39:05,639 It tastes like a tom yum, 891 00:39:05,639 --> 00:39:07,679 and I think it tastes pretty mussel-y, too. 892 00:39:07,679 --> 00:39:09,999 So, hopefully, it'll really impress the judges. 893 00:39:13,079 --> 00:39:14,839 I'm definitely not ready to go home yet. 894 00:39:17,039 --> 00:39:18,839 Casper, what have you made? 895 00:39:19,879 --> 00:39:21,919 I've done mussels, tom yum style, 896 00:39:21,919 --> 00:39:24,519 and then mussel-scented rice on the side. 897 00:39:24,519 --> 00:39:26,399 So, to really pack in that sort of 898 00:39:26,399 --> 00:39:29,079 mussel, like, mollusc-y flavour, I went and grabbed the pipis 899 00:39:29,079 --> 00:39:31,919 and I boiled the pipis in my tom yum sauce, 900 00:39:31,919 --> 00:39:34,359 and then took some of the flesh out 901 00:39:34,359 --> 00:39:36,159 and blended that through the sauce. 902 00:39:37,279 --> 00:39:40,119 If you were going to bolster the sauce with more 903 00:39:40,119 --> 00:39:42,999 of a shellfish flavour, why not use mussel... 904 00:39:46,479 --> 00:39:49,719 ..and leave no doubt in our minds 905 00:39:49,719 --> 00:39:53,319 that what we're tasting is not just a generic, 906 00:39:53,319 --> 00:39:57,119 uh, mollusc flavour, but definitely the mussel? 907 00:39:58,759 --> 00:40:01,319 In my mind, they're, like, similar enough. 908 00:40:01,319 --> 00:40:04,959 And I, like, wanted to get variety in the flavour. 909 00:40:07,479 --> 00:40:10,119 Does that make you worried now? Yeah. 910 00:40:10,119 --> 00:40:12,799 A little bit more than I was previously, for sure. 911 00:40:14,159 --> 00:40:15,199 Yeah. 912 00:40:22,519 --> 00:40:24,919 Does that make you worried now? Yeah. 913 00:40:24,919 --> 00:40:27,999 A little bit more than I was previously, for sure. 914 00:40:27,999 --> 00:40:29,199 But at the end of the day, 915 00:40:29,199 --> 00:40:31,159 I was, like, pretty proud of this dish. 916 00:40:31,159 --> 00:40:34,159 Like, I think it tastes quite nice. 917 00:40:34,159 --> 00:40:35,679 When I was tasting it, to me, 918 00:40:35,679 --> 00:40:38,959 it still tasted like that mussel flavour. 919 00:40:38,959 --> 00:40:41,519 Alright, Casper, we're going to taste your dish now. 920 00:40:41,519 --> 00:40:42,559 Awesome. Thank you. Thank you. 921 00:40:42,559 --> 00:40:43,639 Thanks, mate. Good luck. 922 00:40:43,639 --> 00:40:45,199 SOFIA: Thanks, Casper. Thank you. 923 00:41:06,039 --> 00:41:07,359 I think for me, 924 00:41:07,359 --> 00:41:10,719 this is the most tasty Asian moules mariniere. 925 00:41:10,719 --> 00:41:12,399 Oh, yeah, yeah. (LAUGHS) 926 00:41:12,399 --> 00:41:14,039 It's just absolutely phenomenal. 927 00:41:14,039 --> 00:41:16,479 What I like the most is the fact 928 00:41:16,479 --> 00:41:18,999 that he has not over-reduced the sauce, 929 00:41:18,999 --> 00:41:20,439 so it's liquid enough, 930 00:41:20,439 --> 00:41:22,039 there's a bit of acidity 931 00:41:22,039 --> 00:41:24,479 and all this fragrance behind that. 932 00:41:24,479 --> 00:41:26,879 I thought that broth was stunning. 933 00:41:26,879 --> 00:41:28,879 It was really delicious, 934 00:41:28,879 --> 00:41:30,559 beautifully seasoned. 935 00:41:30,559 --> 00:41:32,839 Perfect balance of all those aromats. 936 00:41:32,839 --> 00:41:34,319 And, um... 937 00:41:34,319 --> 00:41:37,799 ..it is very full of mollusc flavour. 938 00:41:37,799 --> 00:41:40,519 But where's it coming from, is my question? 939 00:41:40,519 --> 00:41:43,799 Yeah. Are we heroing molluscs, or are we heroing mussels? 940 00:41:43,799 --> 00:41:45,079 Honestly, 941 00:41:45,079 --> 00:41:48,719 I don't...I just don't get putting the pipis in there 942 00:41:48,719 --> 00:41:51,279 because he's just flirting with danger here. 943 00:42:01,399 --> 00:42:02,959 Knockout Week demanded 944 00:42:02,959 --> 00:42:06,199 nothing less than your absolute best. 945 00:42:06,199 --> 00:42:07,679 The ones who came out on top, 946 00:42:07,679 --> 00:42:09,479 Annabel, Vinnie and Aaron, 947 00:42:09,479 --> 00:42:11,679 were given the power to choose the ingredients 948 00:42:11,679 --> 00:42:13,439 you cooked with today. 949 00:42:13,439 --> 00:42:15,359 Two cooks took what they were offered 950 00:42:15,359 --> 00:42:16,839 and transformed the ingredients 951 00:42:16,839 --> 00:42:19,599 into dishes that not only prove they belong here, 952 00:42:19,599 --> 00:42:22,879 but that they could also win this competition. 953 00:42:24,999 --> 00:42:26,599 Petro, 954 00:42:26,599 --> 00:42:29,959 the flavour of your dish was absolutely stunning. 955 00:42:29,959 --> 00:42:32,679 I was quite literally scraping the plate. 956 00:42:32,679 --> 00:42:35,159 Well done. Thank you so much. 957 00:42:35,159 --> 00:42:36,759 (CHEERING AND APPLAUSE) 958 00:42:36,759 --> 00:42:37,959 Thanks, guys. 959 00:42:39,679 --> 00:42:42,079 The second person was you... 960 00:42:42,079 --> 00:42:43,519 ..Alyona. 961 00:42:43,519 --> 00:42:45,039 (EXCLAIMING) 962 00:42:46,199 --> 00:42:48,799 We are so glad you pushed yourself 963 00:42:48,799 --> 00:42:50,159 beyond your comfort zone 964 00:42:50,159 --> 00:42:53,439 because you delivered a dish that was full of clarity. 965 00:42:54,959 --> 00:42:56,799 Amazing work. Well done. 966 00:42:56,799 --> 00:42:58,679 JEAN-CHRISTOPHE: Oh, yeah. 967 00:43:02,439 --> 00:43:05,959 You've all shown incredible spirit this week, 968 00:43:05,959 --> 00:43:08,399 but it comes down to the challenge today. 969 00:43:10,399 --> 00:43:12,679 If I call your name, please step forward. 970 00:43:15,519 --> 00:43:16,559 Casper. 971 00:43:18,159 --> 00:43:20,679 Your tom yum broth was exceptional, 972 00:43:20,679 --> 00:43:24,039 but using pipis made your dish taste more like pipis 973 00:43:24,039 --> 00:43:25,799 and less like mussels. 974 00:43:29,160 --> 00:43:30,560 Hannah. 975 00:43:31,840 --> 00:43:34,480 Your pasta was very well made, 976 00:43:34,480 --> 00:43:38,200 but the mussels were inconsistently cooked. 977 00:43:40,560 --> 00:43:44,279 Neither of your dishes did the mussels justice, 978 00:43:44,279 --> 00:43:45,959 so it came down to the dish 979 00:43:45,959 --> 00:43:48,639 that had the most technical flaws. 980 00:43:49,959 --> 00:43:51,279 Which was yours... 981 00:43:56,479 --> 00:43:57,919 ..Hannah. 982 00:43:58,959 --> 00:44:00,479 Yep. 983 00:44:01,759 --> 00:44:03,120 Hannah, 984 00:44:03,120 --> 00:44:06,759 it has been a pleasure having you in this competition. 985 00:44:06,759 --> 00:44:09,040 You've given us some great dishes. 986 00:44:09,040 --> 00:44:11,120 Those After Dark Doughnuts, 987 00:44:11,120 --> 00:44:12,759 they were so tasty! (CHUCKLES) 988 00:44:12,759 --> 00:44:14,680 (CHUCKLES) And of course, 989 00:44:14,680 --> 00:44:16,120 you've got your cheeseburger pie 990 00:44:16,120 --> 00:44:18,440 in supermarket freezers all around the country. 991 00:44:18,440 --> 00:44:19,840 Very true. How good's that? 992 00:44:19,840 --> 00:44:21,400 That's very cool. 993 00:44:21,400 --> 00:44:23,000 To do this experience, 994 00:44:23,000 --> 00:44:25,720 it's been just so amazing. 995 00:44:25,720 --> 00:44:28,080 And to meet everyone here, 996 00:44:28,080 --> 00:44:30,920 to do life with them for as long as I have, 997 00:44:30,920 --> 00:44:33,480 to be able to bring food to you guys, 998 00:44:33,480 --> 00:44:34,680 it's amazing. 999 00:44:34,680 --> 00:44:37,319 Like, you just... You can't actually put words to it. 1000 00:44:37,319 --> 00:44:40,080 We cannot wait for the day 1001 00:44:40,080 --> 00:44:42,840 that you decide to open your eight-seater restaurant. 1002 00:44:42,840 --> 00:44:44,600 Because, you know what? 1003 00:44:44,600 --> 00:44:46,640 You've got four already. (LAUGHTER) 1004 00:44:46,640 --> 00:44:48,160 Yeah, it's already half-booked. 1005 00:44:48,160 --> 00:44:50,040 You are half-booked! Yes! 1006 00:44:50,040 --> 00:44:51,640 And if you need someone to do the washing-up, 1007 00:44:51,640 --> 00:44:53,160 you know what, why not? 1008 00:44:53,160 --> 00:44:54,560 (LAUGHTER) 1009 00:44:54,560 --> 00:44:57,160 Hannah, I think it's one thing to step away 1010 00:44:57,160 --> 00:44:58,640 from your job to come here, 1011 00:44:58,640 --> 00:45:01,240 but stepping away from your family, 1012 00:45:01,240 --> 00:45:04,120 like, that's a whole 'nother, like, ball game. 1013 00:45:04,120 --> 00:45:06,800 I think you should be so proud. 1014 00:45:06,800 --> 00:45:09,320 And I know they're going to be so proud of you. 1015 00:45:10,320 --> 00:45:12,000 Thank you. 1016 00:45:14,280 --> 00:45:16,520 Emily, I can see you're very upset. 1017 00:45:16,520 --> 00:45:18,040 Tell us. You're gonna miss your friend? 1018 00:45:18,040 --> 00:45:19,080 Sorry. 1019 00:45:19,080 --> 00:45:21,560 Hannah's absolutely amazing. 1020 00:45:21,560 --> 00:45:24,320 I wish she could stay longer with me. 1021 00:45:24,320 --> 00:45:26,280 She, like, kept me very accountable 1022 00:45:26,280 --> 00:45:29,720 before dessert week, and she gave me homework to do, 1023 00:45:29,720 --> 00:45:31,480 and I was working really hard 1024 00:45:31,480 --> 00:45:33,760 with her because she's such an amazing dessert cook. 1025 00:45:37,680 --> 00:45:39,360 Well, definitely, we will miss you, Hannah. 1026 00:45:39,360 --> 00:45:40,680 So sadly, it's time to leave. 1027 00:45:40,680 --> 00:45:41,960 Yeah. And say goodbye. 1028 00:45:41,960 --> 00:45:43,360 Yeah. Thank you so much. Well done. 1029 00:45:43,360 --> 00:45:45,600 Me first. (APPLAUSE) 1030 00:45:45,600 --> 00:45:46,880 You should be so bloody proud. 1031 00:45:46,880 --> 00:45:48,720 Oh, thank you. You did so well. 1032 00:45:48,720 --> 00:45:50,280 Congratulations. Have fun seeing the fam. 1033 00:45:52,320 --> 00:45:54,000 I've had so much fun. 1034 00:45:54,000 --> 00:45:57,800 This is the most crazy thing I've done. 1035 00:45:57,800 --> 00:45:59,480 Hannah, be good... (CRIES) 1036 00:46:00,640 --> 00:46:02,160 Friends forever. I know. 1037 00:46:02,160 --> 00:46:03,720 Obviously, I'm just used to, you know, 1038 00:46:03,720 --> 00:46:05,080 dropping kids off at school 1039 00:46:05,080 --> 00:46:07,280 and cooking dinners and the routine of life. 1040 00:46:07,280 --> 00:46:10,360 And I've been whiplashed into this world 1041 00:46:10,360 --> 00:46:13,400 with challenges thrown at me, left, right and centre, 1042 00:46:13,400 --> 00:46:16,280 and food everywhere and truffle and champagne. 1043 00:46:16,280 --> 00:46:19,040 And... (LAUGHS) ..it's been incredible. 1044 00:46:19,040 --> 00:46:22,000 So, I've had...I've had a blast. 1045 00:46:22,000 --> 00:46:24,200 Give it up for Hannah, everybody! 1046 00:46:24,200 --> 00:46:26,160 (CHEERING AND APPLAUSE) 1047 00:46:30,120 --> 00:46:33,160 ANNOUNCER: Next week, on MasterChef Australia... 1048 00:46:33,160 --> 00:46:34,360 Please welcome... 1049 00:46:34,360 --> 00:46:36,000 ..Sam Aisbett! (CHEERING AND APPLAUSE) 1050 00:46:36,000 --> 00:46:40,440 ..the bar is higher than ever for our top nine. 1051 00:46:40,440 --> 00:46:41,840 You will be making my... 1052 00:46:43,080 --> 00:46:44,520 (EXCLAIMING) 1053 00:46:44,520 --> 00:46:46,280 ANNABEL: What is it? PAT: Oh, my God. 1054 00:46:46,280 --> 00:46:49,440 And it only goes up from here. 1055 00:46:49,440 --> 00:46:50,920 Sanjeev Kapoor! 1056 00:46:50,920 --> 00:46:52,680 (CHEERING AND APPLAUSE) 1057 00:46:52,680 --> 00:46:55,000 LUKE: This guy is, like, the Gordon Ramsay of India. 1058 00:46:55,000 --> 00:46:57,440 Here we go. (EXCLAIMING) 1059 00:46:58,520 --> 00:47:00,200 PETRO: Even white-apron cooks have pressure on them. 1060 00:47:00,200 --> 00:47:02,360 Oh, my God, look at that. 1061 00:47:02,360 --> 00:47:04,200 If you wind up in the elimination, 1062 00:47:04,200 --> 00:47:05,440 there's so few of you. 1063 00:47:05,440 --> 00:47:06,520 The chances that you could 1064 00:47:06,520 --> 00:47:08,040 be going home are super high. 1065 00:47:08,040 --> 00:47:09,880 You did it! JEAN-CHRISTOPHE: Well done! 1066 00:47:09,880 --> 00:47:11,560 This is brilliant. 1067 00:47:11,560 --> 00:47:14,240 ANDY: My God, it is tasty. 1068 00:47:14,240 --> 00:47:15,760 This is what makes 1069 00:47:15,760 --> 00:47:17,720 MasterChef Australia 1070 00:47:17,720 --> 00:47:19,920 the best food show in the world. 1071 00:47:24,800 --> 00:47:26,800 Captions by Red Bee Media