1 00:00:01,000 --> 00:00:04,840 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:04,840 --> 00:00:08,200 ..they walked straight into a work of art... 3 00:00:08,200 --> 00:00:11,080 You aren't just cooks today - you're artists. 4 00:00:11,080 --> 00:00:12,200 Oh, my God! 5 00:00:12,200 --> 00:00:15,760 ..and had to create their own masterpiece on a plate. 6 00:00:15,760 --> 00:00:18,240 BILLIE: I cannot afford to make any mistakes. 7 00:00:18,240 --> 00:00:21,520 The yellow team made the winning dessert. 8 00:00:21,520 --> 00:00:23,840 JOCK: Dill in a dessert - beautiful. 9 00:00:23,840 --> 00:00:25,120 Absolutely loved it. 10 00:00:25,120 --> 00:00:29,200 But the green team's entree and main won the day. 11 00:00:29,200 --> 00:00:30,920 (ALL LAUGH AND CHEER) ALVIN: Oh, my God! 12 00:00:32,320 --> 00:00:37,840 Tonight, they cook for immunity in front of a living legend. 13 00:00:37,840 --> 00:00:39,120 MICHAEL: Oh, my God. 14 00:00:39,120 --> 00:00:40,840 One of, literally, the greatest chefs of all time 15 00:00:40,840 --> 00:00:42,720 standing in our kitchen. 16 00:00:42,720 --> 00:00:45,440 And later... JOCK: There he is! 17 00:00:45,440 --> 00:00:50,800 ..it's AFL superstar and Celebrity MasterChef winner Nick Riewoldt. 18 00:00:50,800 --> 00:00:53,600 We've warmed up, we've stretched, we're ready to get into the game. 19 00:00:53,600 --> 00:00:54,760 (LAUGHTER) 20 00:00:54,760 --> 00:00:56,920 He's back in the kitchen, 21 00:00:56,920 --> 00:00:58,720 kicking culinary goals 22 00:00:58,720 --> 00:01:01,880 in a very special MasterClass. 23 00:01:03,360 --> 00:01:05,320 # 'Cause you're hot, then you're cold 24 00:01:05,320 --> 00:01:07,080 # You're yes, then you're no 25 00:01:07,080 --> 00:01:08,880 # You're in, then you're out 26 00:01:08,880 --> 00:01:10,720 # You're up, then you're down 27 00:01:10,720 --> 00:01:12,440 # You're wrong when it's right 28 00:01:12,440 --> 00:01:14,320 # It's black and it's white 29 00:01:14,320 --> 00:01:16,120 # We fight, we break up 30 00:01:16,120 --> 00:01:18,000 # We kiss, we make up 31 00:01:18,000 --> 00:01:19,800 # You're hot, then you're cold 32 00:01:19,800 --> 00:01:21,560 # You're yes, then you're no 33 00:01:21,560 --> 00:01:23,360 # You're in, then you're out 34 00:01:23,360 --> 00:01:25,240 # You're up, then you're down 35 00:01:25,240 --> 00:01:27,080 # You're wrong when it's right 36 00:01:27,080 --> 00:01:28,880 # It's black and it's white 37 00:01:28,880 --> 00:01:30,680 # We fight, we break up 38 00:01:30,680 --> 00:01:33,040 # We kiss, we make up 39 00:01:33,040 --> 00:01:36,320 # You # You don't really wanna stay, no 40 00:01:36,320 --> 00:01:39,760 # You # But you don't really wanna go-o 41 00:01:39,760 --> 00:01:41,640 # You're hot, then you're cold 42 00:01:41,640 --> 00:01:43,440 # You're yes, then you're no 43 00:01:43,440 --> 00:01:45,280 # You're in, then you're out 44 00:01:45,280 --> 00:01:47,600 # You're up, then you're down. # 45 00:01:54,440 --> 00:01:58,200 ALVIN: (CHUCKLES) I'm just, like, this big ball of nerves. 46 00:01:58,200 --> 00:01:59,600 MONTANA: Yeah. 47 00:02:03,680 --> 00:02:08,720 Yesterday, our team won the team challenge, which is epic, 48 00:02:08,720 --> 00:02:11,640 and now we're here cooking for immunity. 49 00:02:12,720 --> 00:02:14,840 Hello. (MICHAEL CHUCKLES) 50 00:02:14,840 --> 00:02:16,480 What up? 51 00:02:16,480 --> 00:02:18,920 The judges say that, today's immunity challenge, 52 00:02:18,920 --> 00:02:21,320 they are going to turn up the heat. 53 00:02:21,320 --> 00:02:23,760 MINDY: Let's go! Let's do it. 54 00:02:23,760 --> 00:02:27,000 And it sounds like it's going to be an epic cook, 55 00:02:27,000 --> 00:02:30,920 so I'm looking forward to seeing what they have in store. 56 00:02:46,120 --> 00:02:48,200 BILLIE: All will be revealed. 57 00:02:48,200 --> 00:02:49,840 I can't see... Ah! 58 00:02:49,840 --> 00:02:52,440 MONTANA: Oh, my God! 59 00:02:53,520 --> 00:02:55,440 Oh, my God. 60 00:02:55,440 --> 00:02:57,240 ALDO: Oh-ho-ho! 61 00:02:57,240 --> 00:02:58,640 TOMMY: Far out. 62 00:02:59,880 --> 00:03:02,240 Oh... BILLIE: Oh, my God. 63 00:03:02,240 --> 00:03:04,960 (EXCITED LAUGHTER) 64 00:03:04,960 --> 00:03:07,840 No way! 65 00:03:09,480 --> 00:03:12,680 Oh, dear. What have we gotten ourselves into? 66 00:03:13,880 --> 00:03:16,360 Uh-oh. (CHUCKLES) 67 00:03:19,160 --> 00:03:20,600 Come closer. 68 00:03:20,600 --> 00:03:22,640 (ALL LAUGH NERVOUSLY) 69 00:03:22,640 --> 00:03:24,320 The nervous laugh. 70 00:03:24,320 --> 00:03:26,320 Hello. ALL: Hi. 71 00:03:27,360 --> 00:03:31,280 I think I've spent a little time with some of you before. 72 00:03:31,280 --> 00:03:35,240 Oh, my God. Marco Pierre White's standing in our kitchen. 73 00:03:35,240 --> 00:03:37,040 ALVIN: Oh, my God. 74 00:03:37,040 --> 00:03:38,760 (CHUCKLES) 75 00:03:38,760 --> 00:03:40,040 If you know anything about cooking, 76 00:03:40,040 --> 00:03:42,040 you know that Marco Pierre White's 77 00:03:42,040 --> 00:03:44,520 one of, literally, the greatest chefs of all time. 78 00:03:44,520 --> 00:03:45,720 (EXHALES) 79 00:03:45,720 --> 00:03:48,800 The youngest chef in the UK to ever win three Michelin stars. 80 00:03:50,440 --> 00:03:51,480 And he gave them back! 81 00:03:51,480 --> 00:03:52,600 He was so cool that he's like, 82 00:03:52,600 --> 00:03:54,800 "I've had enough of these. Have 'em back. I don't want 'em." 83 00:03:54,800 --> 00:03:57,120 Wow. This kitchen just heated up a little. 84 00:03:59,720 --> 00:04:02,280 I see you've met my good friend, Mr White. 85 00:04:02,280 --> 00:04:04,120 It's nice to be here. 86 00:04:05,840 --> 00:04:06,960 So, for many of you, 87 00:04:06,960 --> 00:04:09,360 this will be the first time that you've met Marco, right? 88 00:04:09,360 --> 00:04:12,280 I remember my first time meeting Marco. 89 00:04:12,280 --> 00:04:17,560 I had been sacked from a Michelin star restaurant for... 90 00:04:17,560 --> 00:04:18,920 ..various reasons. 91 00:04:18,920 --> 00:04:20,120 Um... (LAUGHTER) 92 00:04:20,120 --> 00:04:24,520 I packed up my chef's jacket and my knives in a plastic bag 93 00:04:24,520 --> 00:04:28,680 and went down to London, because I'd heard of this amazing chef 94 00:04:28,680 --> 00:04:32,000 who was regarded, not just in the UK, but globally, 95 00:04:32,000 --> 00:04:34,280 as being THE best chef. 96 00:04:34,280 --> 00:04:36,760 And I knocked on the door. 97 00:04:36,760 --> 00:04:40,960 And the last person I expected to open it was him. 98 00:04:42,680 --> 00:04:44,280 But, not only did he open it, 99 00:04:44,280 --> 00:04:47,280 he invited me inside and gave me a chance. 100 00:04:47,280 --> 00:04:48,480 He gave me a job. 101 00:04:48,480 --> 00:04:52,080 And I've got to say, I don't think there's another man 102 00:04:52,080 --> 00:04:55,680 who has had more influence, not just in my life, 103 00:04:55,680 --> 00:04:59,080 but thousands of chefs all over the world. 104 00:04:59,080 --> 00:05:05,800 And I hope that he'll have as positive an impact on your cooking 105 00:05:05,800 --> 00:05:07,440 as he did on mine. 106 00:05:08,680 --> 00:05:11,280 Marco Pierre White - I mean, he's such an icon. 107 00:05:11,280 --> 00:05:14,440 He's trained some of the best chefs in the world - 108 00:05:14,440 --> 00:05:18,720 Gordon Ramsay, Curtis Stone, Heston, Jock himself. 109 00:05:18,720 --> 00:05:23,440 And I'm cooking for him today, like...is absolutely insane. 110 00:05:24,600 --> 00:05:26,680 44 years ago, to the day, 111 00:05:26,680 --> 00:05:30,480 I walked into the kitchens of the Hotel St George 112 00:05:30,480 --> 00:05:31,960 as a young apprentice. 113 00:05:33,200 --> 00:05:35,840 I suppose I was a little like yourself. 114 00:05:35,840 --> 00:05:41,200 And I was looking back on my career and thinking, what's changed? 115 00:05:41,200 --> 00:05:42,880 And the truth is... 116 00:05:42,880 --> 00:05:44,080 ..the cooks. 117 00:05:45,960 --> 00:05:48,200 I worked with hundreds of chefs. 118 00:05:48,200 --> 00:05:50,760 Very few of them were artists. 119 00:05:52,320 --> 00:05:57,160 A person who works with their hands is a labourer. 120 00:05:57,160 --> 00:06:01,400 A person who works with their hands and their brain 121 00:06:01,400 --> 00:06:03,080 is a craftsman. 122 00:06:03,080 --> 00:06:07,640 But a person who works with their hands, their brain, and their heart 123 00:06:07,640 --> 00:06:09,160 is an artist. 124 00:06:12,480 --> 00:06:15,280 So, ask yourself, who are you? 125 00:06:16,920 --> 00:06:18,880 And ask yourself, what would I like to be? 126 00:06:20,440 --> 00:06:24,400 (APPLAUSE) 127 00:06:24,400 --> 00:06:26,720 ALVIN: Marco's words are so powerful. 128 00:06:26,720 --> 00:06:29,360 They resonate in so many levels. 129 00:06:29,360 --> 00:06:31,960 And that's because every word 130 00:06:31,960 --> 00:06:36,800 you know comes from decades and decades of experience and skill. 131 00:06:36,800 --> 00:06:40,000 So, only the winning team from yesterday is cooking today. 132 00:06:40,000 --> 00:06:42,680 So, the rest of you, head on up to the gantry. 133 00:06:42,680 --> 00:06:43,760 MINDY: Ooooh. 134 00:06:43,760 --> 00:06:46,240 ALDO: Good luck, guys. Good luck. 135 00:06:46,240 --> 00:06:48,080 Good luck, guys. 136 00:06:48,080 --> 00:06:52,800 Well, this man here is one of the greatest living chefs, 137 00:06:52,800 --> 00:06:55,080 and those photos behind you 138 00:06:55,080 --> 00:07:00,680 are from one of the greatest ever culinary books - White Heat. 139 00:07:01,840 --> 00:07:05,720 Every serious chef in the world owns a copy of this book, 140 00:07:05,720 --> 00:07:09,120 and the recipes within it are iconic. 141 00:07:09,120 --> 00:07:12,560 Today, your job is to recreate 142 00:07:12,560 --> 00:07:16,120 one of the classic recipes from White Heat. 143 00:07:18,880 --> 00:07:21,040 (SIGHS) 144 00:07:21,040 --> 00:07:22,800 My mind is going crazy. 145 00:07:22,800 --> 00:07:25,600 I know Marco Pierre White's style of cooking 146 00:07:25,600 --> 00:07:27,320 is not my style of cooking. 147 00:07:27,320 --> 00:07:31,520 I reckon he's got a massive, massive challenge for us - 148 00:07:31,520 --> 00:07:34,520 something refined, something fancy, something French, 149 00:07:34,520 --> 00:07:36,200 something out of my wheelhouse. 150 00:07:37,920 --> 00:07:39,720 Are you ready to find out what it is? 151 00:07:39,720 --> 00:07:41,320 ALL: Yes. 152 00:07:41,320 --> 00:07:43,360 Marco, would you please do the honours? 153 00:07:47,800 --> 00:07:49,080 TOMMY: Oh... 154 00:07:49,080 --> 00:07:50,400 ALVIN: Oh, my God. 155 00:07:51,640 --> 00:07:54,000 Today, you're cooking 156 00:07:54,000 --> 00:07:59,080 panache of sea scallops and calamari with an ink sauce. 157 00:08:02,560 --> 00:08:04,480 Come on up. Let's have a look. 158 00:08:04,480 --> 00:08:06,200 God. MICHAEL: Oh, my God. 159 00:08:08,000 --> 00:08:12,320 Now, don't be fooled by its visual simplicity. 160 00:08:12,320 --> 00:08:14,520 Oh, no. It is a beautiful dish to look at. 161 00:08:14,520 --> 00:08:16,200 It's a really beautiful plate. 162 00:08:16,200 --> 00:08:17,640 It's kind of like yin and yang. 163 00:08:17,640 --> 00:08:20,400 You've got a really deep, dark sauce that's black and glossy 164 00:08:20,400 --> 00:08:24,720 and then beautifully white bits of lightly seared seafood. 165 00:08:24,720 --> 00:08:28,680 I mean, to the layperson's eye, this would look simple and easy. 166 00:08:28,680 --> 00:08:31,680 To me, knowing Marco, it's just terrifying. 167 00:08:31,680 --> 00:08:33,280 Marco, do you want to talk us through it? 168 00:08:33,280 --> 00:08:36,160 When you use amazing ingredients 169 00:08:36,160 --> 00:08:39,520 like beautiful scallops, beautiful calamari, 170 00:08:39,520 --> 00:08:42,280 timing is very important. 171 00:08:42,280 --> 00:08:44,640 Allow food to present itself. 172 00:08:46,480 --> 00:08:49,200 And the ink - be very careful. 173 00:08:49,200 --> 00:08:50,880 It's quite salty. 174 00:08:50,880 --> 00:08:53,320 So you will have to adjust. 175 00:08:53,320 --> 00:08:56,080 Allow your palate to dictate. 176 00:08:57,360 --> 00:09:00,360 Have the confidence to follow your instincts. 177 00:09:00,360 --> 00:09:01,880 Follow your heart. 178 00:09:03,360 --> 00:09:05,600 Taste. Taste. Taste. 179 00:09:05,600 --> 00:09:09,560 Allow simplicity to inspire you, 180 00:09:09,560 --> 00:09:11,200 not to confuse you. 181 00:09:13,800 --> 00:09:15,280 Would you like to taste it? 182 00:09:15,280 --> 00:09:16,680 HARRY: Absolutely. MINDY: Absolutely. 183 00:09:16,680 --> 00:09:18,520 (LAUGHS) How cool. 184 00:09:18,520 --> 00:09:20,040 Now... 185 00:09:22,240 --> 00:09:23,440 ..mangia. 186 00:09:28,480 --> 00:09:30,440 ALVIN: Goodness gracious me. 187 00:09:32,440 --> 00:09:33,960 Just set. 188 00:09:33,960 --> 00:09:35,440 Harry, what are you tasting? 189 00:09:35,440 --> 00:09:36,880 It's just perfect food. 190 00:09:36,880 --> 00:09:40,560 The sauce is surprisingly buttery, but not oversalted. 191 00:09:40,560 --> 00:09:44,080 The scallops are only just cooked through. 192 00:09:44,080 --> 00:09:47,400 The pan maybe isn't as hot as what maybe I would do at home, 193 00:09:47,400 --> 00:09:50,360 and just, like, scorch the hell out of the outside of them. 194 00:09:50,360 --> 00:09:52,920 They taste of scallops, so perfectly. 195 00:09:52,920 --> 00:09:55,320 This is what Marco did, and still does today, 196 00:09:55,320 --> 00:10:00,640 which is to show produce off simply. 197 00:10:00,640 --> 00:10:03,320 It is food at its peak 198 00:10:03,320 --> 00:10:05,960 and it's been treated with respect 199 00:10:05,960 --> 00:10:08,400 and it's always cooked perfectly. 200 00:10:08,400 --> 00:10:10,440 Oh... 201 00:10:10,440 --> 00:10:11,640 Unbelievable. 202 00:10:11,640 --> 00:10:13,280 Alright, guys. 203 00:10:14,760 --> 00:10:18,240 Righto, the seven of you have tasted Marco's dish. 204 00:10:18,240 --> 00:10:21,480 I bet you want to know how long you've got to recreate it. 205 00:10:23,120 --> 00:10:26,120 You've got 45 minutes... Oh, my God! 206 00:10:26,120 --> 00:10:30,440 ..to recreate Marco's panache of seared scallops and calamari. 207 00:10:30,440 --> 00:10:32,320 JULIE: Whoa! (DANIEL CHUCKLES) 208 00:10:32,320 --> 00:10:33,760 TOMMY: Of course we do. 209 00:10:33,760 --> 00:10:35,880 Do not let the simplicity fool you. 210 00:10:38,200 --> 00:10:43,680 Every element needs to be Marco Pierre White perfect. 211 00:10:45,520 --> 00:10:47,240 Because Marco will be eating it. 212 00:10:48,280 --> 00:10:51,160 Only the best dish will win its maker immunity today. 213 00:10:53,080 --> 00:10:57,920 The recipe, the equipment and the ingredients are at your benches. 214 00:10:57,920 --> 00:11:00,400 Marco, do you want to kick them off? 215 00:11:00,400 --> 00:11:02,200 Good luck. 216 00:11:02,200 --> 00:11:05,800 You have 45 minutes, and your time starts now. 217 00:11:05,800 --> 00:11:08,680 (SPECTATORS APPLAUD) ALDO: Come on, guys! 218 00:11:08,680 --> 00:11:11,400 Come on, guys! Come on! 219 00:11:12,680 --> 00:11:14,160 Come on, guys! Whoo! 220 00:11:16,920 --> 00:11:18,760 MINDY: It's a pretty exciting day today. 221 00:11:18,760 --> 00:11:21,600 I didn't expect walking through those doors for an immunity challenge 222 00:11:21,600 --> 00:11:23,240 we'd have Marco Pierre White here. 223 00:11:23,240 --> 00:11:27,800 I kind of feel very overwhelmed, but in a really positive way. 224 00:11:27,800 --> 00:11:30,400 My philosophy is, be inspired by people like Marco, 225 00:11:30,400 --> 00:11:32,600 where you get amazing produce in front of you 226 00:11:32,600 --> 00:11:34,080 and you try and let it shine. 227 00:11:35,520 --> 00:11:37,440 MONTANA: I am definitely not 228 00:11:37,440 --> 00:11:39,520 the strongest savoury cook in this competition, 229 00:11:39,520 --> 00:11:44,320 so the fact that we're going to have to use our intuition is very scary, 230 00:11:44,320 --> 00:11:47,360 and to be cooking something out of my comfort zone 231 00:11:47,360 --> 00:11:49,920 for Marco Pierre White, it's a little bit daunting. 232 00:11:49,920 --> 00:11:52,960 DANIEL: (WHISTLES) Hustle, Mon! 233 00:11:52,960 --> 00:11:55,600 The competition is getting really tight now 234 00:11:55,600 --> 00:12:00,040 and to take out that spot today and win that fast track into the top 12 235 00:12:00,040 --> 00:12:02,000 would be the best thing ever. 236 00:12:02,000 --> 00:12:04,440 Everyone who cooks professionally knows who Marco Pierre White is, 237 00:12:04,440 --> 00:12:06,440 and it's just incredible to have him here 238 00:12:06,440 --> 00:12:09,520 cooking one of his dishes from his cookbook, which I have at home. 239 00:12:09,520 --> 00:12:11,080 I wish I'd brought it so I could get a signature. 240 00:12:11,080 --> 00:12:12,360 But, um, yeah, it's... 241 00:12:12,360 --> 00:12:13,680 Yeah, what a special day. 242 00:12:14,680 --> 00:12:16,680 I've got to cook for Marco once before. 243 00:12:16,680 --> 00:12:18,080 He expects perfection. 244 00:12:18,080 --> 00:12:20,440 He's built his career and his livelihood on perfection. 245 00:12:20,440 --> 00:12:22,040 So, yeah, anything short of that 246 00:12:22,040 --> 00:12:23,840 and you're not going to go too well today. 247 00:12:24,840 --> 00:12:26,920 The first thing I get started on is my fish veloute, 248 00:12:26,920 --> 00:12:29,320 which is the base for our ink sauce. 249 00:12:29,320 --> 00:12:33,240 I fry off some shallots in some butter without adding any colour. 250 00:12:33,240 --> 00:12:35,800 So, it's a really gentle fry till they're softened, 251 00:12:35,800 --> 00:12:39,840 add in my vermouth, then reduce that down till it's like a syrup. 252 00:12:39,840 --> 00:12:42,680 Love it, Michael. Nice and clean. 253 00:12:42,680 --> 00:12:45,120 Hey, guys, 40 minutes left, yeah? 254 00:12:45,120 --> 00:12:46,600 I've made a veloute before, 255 00:12:46,600 --> 00:12:49,400 a sauce of stock, usually with a bit of flour in it. 256 00:12:49,400 --> 00:12:51,840 But Marco's doesn't have that. His is very delicate. 257 00:12:51,840 --> 00:12:55,080 It's a really complex sauce with not a lot of ingredients. 258 00:12:55,080 --> 00:12:56,520 So it's going to be a lot harder to balance 259 00:12:56,520 --> 00:12:57,920 and a lot harder to stabilise at the end. 260 00:12:57,920 --> 00:13:00,960 So, I think, really important to get this veloute right. 261 00:13:00,960 --> 00:13:03,520 It's deceptively simple in that there's only three elements, 262 00:13:03,520 --> 00:13:05,280 but they have to be cooked perfectly. 263 00:13:05,280 --> 00:13:07,200 As Marco said, there's nowhere to hide behind this dish. 264 00:13:07,200 --> 00:13:09,120 So I'm reading everything twice and just checking 265 00:13:09,120 --> 00:13:11,320 and making sure that it matches Marco's. 266 00:13:11,320 --> 00:13:12,360 I want the immunity, 267 00:13:12,360 --> 00:13:14,320 but I also really just want to impress Marco, so... 268 00:13:15,800 --> 00:13:18,760 I don't have time to feel anything. I'm practically numb. 269 00:13:18,760 --> 00:13:20,360 45 minutes. 270 00:13:20,360 --> 00:13:22,800 Talk about your speed pressure test. 271 00:13:22,800 --> 00:13:25,840 You don't have time. You just cannot overthink things. 272 00:13:28,680 --> 00:13:29,800 Which I tend to do. 273 00:13:31,080 --> 00:13:33,520 Straightaway, I start making the fish veloute. 274 00:13:35,560 --> 00:13:39,200 That ink sauce, it looks like oil you would put in a car. 275 00:13:39,200 --> 00:13:42,880 It's just jet black and glossy and thick. 276 00:13:42,880 --> 00:13:46,360 The taste - it's almost fishy, but not. 277 00:13:46,360 --> 00:13:49,960 And it's so complex. I love it. 278 00:13:49,960 --> 00:13:52,000 Alvin. Hi, Jock. 279 00:13:52,000 --> 00:13:53,600 How are you, Alvin? 280 00:13:53,600 --> 00:13:55,720 Are you feeling confident? Um... 281 00:13:55,720 --> 00:13:57,000 No, not really. 282 00:13:57,000 --> 00:14:00,240 Not helped by people like you being in the kitchen. 283 00:14:00,240 --> 00:14:02,480 Are you scared of him? Oh, just a little bit. 284 00:14:02,480 --> 00:14:04,840 Just remember, you do that to yourself, Alvin. 285 00:14:05,880 --> 00:14:07,640 I know. I do. I do. 286 00:14:07,640 --> 00:14:09,720 Any words of advice, Marco? 287 00:14:09,720 --> 00:14:13,360 Allow your instinct and your palate to dictate 288 00:14:13,360 --> 00:14:15,400 and to make your decisions. 289 00:14:15,400 --> 00:14:16,800 Follow your heart. 290 00:14:16,800 --> 00:14:17,960 Good luck. Thank you. 291 00:14:17,960 --> 00:14:21,160 Marco comes to my bench, and he's got such a presence. 292 00:14:21,160 --> 00:14:24,480 And I remember the words that he spoke today - 293 00:14:24,480 --> 00:14:28,480 that I have to use my hands, my brain, and my heart to be an artist. 294 00:14:28,480 --> 00:14:31,240 And that is something that I needed to hear. 295 00:14:32,360 --> 00:14:35,160 For the longest time in my life, 296 00:14:35,160 --> 00:14:40,160 I've been trained to use my brain - study, study, study. 297 00:14:40,160 --> 00:14:43,840 It's almost like I'm forbidden to use my heart 298 00:14:43,840 --> 00:14:46,840 and my passion, which is cooking. 299 00:14:46,840 --> 00:14:51,520 So, to be back, and to be able to cook every day in this kitchen 300 00:14:51,520 --> 00:14:52,960 is a gift. 301 00:14:52,960 --> 00:14:54,160 It's a gift. 302 00:15:00,800 --> 00:15:02,640 Uh... Brrrr. 303 00:15:02,640 --> 00:15:04,120 ALDO: Come on, guys. 304 00:15:05,640 --> 00:15:08,720 KEYMA: Of course I want to impress Marco today, 305 00:15:08,720 --> 00:15:10,200 and show him my skills, 306 00:15:10,200 --> 00:15:13,920 and let the judges know that I know how to cook seafood. 307 00:15:15,920 --> 00:15:19,000 I grew up smelling seafood all the time, 308 00:15:19,000 --> 00:15:21,040 eating seafood all the time. 309 00:15:21,040 --> 00:15:24,280 We will go to the beach and my grandma will give us buckets 310 00:15:24,280 --> 00:15:27,880 and we just take pipis out of the sand and then they will cook it. 311 00:15:27,880 --> 00:15:31,160 So it represents family so much to me. 312 00:15:32,800 --> 00:15:36,720 My cooking style is Latin/Caribbean styles. 313 00:15:37,720 --> 00:15:40,160 It has to be rustic. It's on the rustic side. 314 00:15:40,160 --> 00:15:42,800 It's the humble style of cooking. 315 00:15:44,960 --> 00:15:48,080 I think the difficulty about this challenge 316 00:15:48,080 --> 00:15:51,960 is that I don't think I have a similar style to Marco. 317 00:15:51,960 --> 00:15:53,800 Hello. How are you? JOCK: Keyma. 318 00:15:53,800 --> 00:15:56,040 He's very refined in the way he does things. 319 00:15:56,040 --> 00:15:58,360 I'm good. How are you, Keyma? 320 00:15:58,360 --> 00:16:00,240 Even though it's so simple, 321 00:16:00,240 --> 00:16:03,320 I feel there's a lot more to this dish that I'm not seeing. 322 00:16:04,600 --> 00:16:06,600 Is it too high? (CHUCKLES) 323 00:16:06,600 --> 00:16:07,760 Did I say that? 324 00:16:07,760 --> 00:16:11,240 I think it's going to be really hard, especially this sauce, 325 00:16:11,240 --> 00:16:16,480 because I feel it has, like, a complexity of flavour in it. 326 00:16:16,480 --> 00:16:19,400 And I cook a bit more rustic. 327 00:16:19,400 --> 00:16:22,160 Allow Mother Nature to be the artist. 328 00:16:22,160 --> 00:16:23,560 Yeah, yeah. 329 00:16:23,560 --> 00:16:28,440 So I...I'm a bit concerned about the sauce. 330 00:16:28,440 --> 00:16:30,640 Put your energies into the cooking. 331 00:16:31,960 --> 00:16:33,600 Not the messing around. 332 00:16:34,640 --> 00:16:36,680 It's so overwhelming. 333 00:16:40,080 --> 00:16:41,600 (SIGHS) Oh, my God. 334 00:16:50,560 --> 00:16:53,000 You have absolutely no time to waste. 335 00:16:53,000 --> 00:16:55,360 15 minutes down, 30 minutes to go! 336 00:16:55,360 --> 00:16:57,720 (SHOUTS OF ENCOURAGEMENT) 337 00:16:57,720 --> 00:17:00,520 ALDO: Who's going to win these Greek games today? Come on, guys. 338 00:17:00,520 --> 00:17:02,800 MAN: Let's go, guys! Come on! 339 00:17:02,800 --> 00:17:07,520 We have the incredible Marco Pierre White in the house today. 340 00:17:07,520 --> 00:17:09,440 JOCK: Mindy. Hey. 341 00:17:09,440 --> 00:17:12,200 So nice to see you, Marco. Thanks for coming back. 342 00:17:12,200 --> 00:17:14,920 It's nice to be with you. You love the dish, obviously. 343 00:17:14,920 --> 00:17:16,680 Yeah. We say in our culture 344 00:17:16,680 --> 00:17:18,760 that we stand on the shoulders of our ancestors. 345 00:17:18,760 --> 00:17:20,680 And I feel like cooking in this kitchen today, 346 00:17:20,680 --> 00:17:23,280 a lot of us stand on the shoulders of people like you. 347 00:17:23,280 --> 00:17:24,920 Well, you're very kind with your words. 348 00:17:24,920 --> 00:17:27,600 My mother used to say something very similar - 349 00:17:27,600 --> 00:17:30,600 a tree without roots is a piece of wood. 350 00:17:31,600 --> 00:17:33,200 Continue what you're doing well. 351 00:17:33,200 --> 00:17:35,200 Ooh, goose bumps. 352 00:17:35,200 --> 00:17:40,560 With Marco, his presence really motivates and drives you. 353 00:17:40,560 --> 00:17:43,000 This dish is older than you are. Is it? 354 00:17:43,000 --> 00:17:45,040 Yeah. There you go. Didn't know that. 355 00:17:45,040 --> 00:17:47,720 That's intimidating, but yes. 356 00:17:47,720 --> 00:17:51,200 Or the other side, he brings a lot of nerves. 357 00:17:53,600 --> 00:17:55,440 They're quite silenced, aren't they? 358 00:17:57,520 --> 00:18:00,920 This would've been a nervous cook for them today, cooking for you. 359 00:18:00,920 --> 00:18:02,480 They're bound to be nervous. 360 00:18:02,480 --> 00:18:04,520 Is the butter not in the fridge? 361 00:18:04,520 --> 00:18:05,840 WOMAN: What? Yeah. 362 00:18:05,840 --> 00:18:07,840 Today is definitely not my style of food, 363 00:18:07,840 --> 00:18:10,840 so I'm definitely worried about the cook. 364 00:18:10,840 --> 00:18:14,320 15 minutes into the cook, and I'm struggling with the fish veloute. 365 00:18:15,720 --> 00:18:18,200 (MUTTERS RECIPE INSTRUCTIONS) 366 00:18:18,200 --> 00:18:19,760 Marco's style of cooking 367 00:18:19,760 --> 00:18:23,240 is really, really classical French, super refined. 368 00:18:23,240 --> 00:18:25,840 He knows his way around really simple flavours 369 00:18:25,840 --> 00:18:29,120 and making them really, really fancy. 370 00:18:29,120 --> 00:18:32,360 But that's so far from what I usually cook. 371 00:18:32,360 --> 00:18:35,080 Vietnamese food, simple flavours, 372 00:18:35,080 --> 00:18:37,440 but heaps of them that makes it, you know, really complex. 373 00:18:38,960 --> 00:18:41,040 Tommy. Hello. Nice to meet you. 374 00:18:41,040 --> 00:18:42,480 Tommy, how are you? 375 00:18:42,480 --> 00:18:44,320 I'm just trying to crack on with this recipe, 376 00:18:44,320 --> 00:18:46,200 making sure I do everything perfectly. 377 00:18:46,200 --> 00:18:49,800 (SIGHS) This dish is so, you know, perfectly simple. 378 00:18:49,800 --> 00:18:53,240 It definitely does make me nervous. I'm very, very nervous right now. 379 00:18:53,240 --> 00:18:55,120 But I'm just... 380 00:18:55,120 --> 00:18:57,120 You feel nervous, man. What's going on? 381 00:18:57,120 --> 00:18:58,640 You know, it's such a simple dish 382 00:18:58,640 --> 00:19:01,320 that even a slight difference will be obvious. 383 00:19:01,320 --> 00:19:03,240 Don't panic. No, no, no, no, no, no, no. 384 00:19:03,240 --> 00:19:05,960 You know, you have to be precise. Yeah. 385 00:19:05,960 --> 00:19:08,000 Enjoy. 386 00:19:08,000 --> 00:19:10,000 I can't let this stress take over 387 00:19:10,000 --> 00:19:12,240 if I want any shot at winning this immunity. 388 00:19:12,240 --> 00:19:14,080 I'm really going to rely on the recipe. 389 00:19:14,080 --> 00:19:17,200 (MUTTERS RECIPE INSTRUCTIONS) 390 00:19:17,200 --> 00:19:19,560 So to finish off my veloute, 391 00:19:19,560 --> 00:19:22,560 the recipe says to reduce the fish stock by half. 392 00:19:22,560 --> 00:19:24,400 I'm not taking any chances. 393 00:19:24,400 --> 00:19:26,920 I'm going to weigh it at full, reduce it, 394 00:19:26,920 --> 00:19:29,680 and then weigh it again till I get that perfect level. 395 00:19:29,680 --> 00:19:30,720 Perfect. 396 00:19:30,720 --> 00:19:33,040 "Pour in the cream and..." (MUTTERS) 397 00:19:34,640 --> 00:19:36,560 I don't cook well when I'm stressed. 398 00:19:36,560 --> 00:19:39,280 I'm trying to keep calm, follow the recipe 399 00:19:39,280 --> 00:19:41,160 and just cook, cook, cook. 400 00:19:42,280 --> 00:19:45,440 KEYMA: I have the first batch of the fish veloute. 401 00:19:45,440 --> 00:19:51,040 I don't think I can say my style of cooking is very Marco style. 402 00:19:51,040 --> 00:19:52,920 1.5mm. 403 00:19:52,920 --> 00:19:55,840 Oh, my God, I'm so nervous about this challenge. 404 00:19:55,840 --> 00:19:59,400 Time is just flying, and, yeah, I just need to move. 405 00:19:59,400 --> 00:20:02,040 Next, I have to prepare the seafood. 406 00:20:02,040 --> 00:20:06,040 I love cooking seafood all the time, so hopefully some of that knowledge 407 00:20:06,040 --> 00:20:09,040 I have, it pays off into today's challenge. 408 00:20:09,040 --> 00:20:12,600 To clean the calamari, I remove the tentacles slowly, 409 00:20:12,600 --> 00:20:15,400 so all the entrails come with the tentacles. 410 00:20:15,400 --> 00:20:17,640 Definitely very important part of the process, 411 00:20:17,640 --> 00:20:19,880 to clean the calamari properly. 412 00:20:19,880 --> 00:20:22,160 You don't want to leave any of the skin, 413 00:20:22,160 --> 00:20:24,880 which is also like rubbery and sandy. 414 00:20:26,000 --> 00:20:32,000 Calamari used to be a staple in my house, like, growing up, 415 00:20:32,000 --> 00:20:36,520 because it was the most accessible seafood in Venezuela. 416 00:20:36,520 --> 00:20:39,520 My mum used to just bring kilos and kilos of calamari 417 00:20:39,520 --> 00:20:41,400 and taught me to clean them all. 418 00:20:41,400 --> 00:20:43,920 When I started peeling the calamari, 419 00:20:43,920 --> 00:20:48,120 it just brought me back home, in a way. I feel great. 420 00:20:48,120 --> 00:20:49,960 ANDY: Look at it. It's perfect. 421 00:20:49,960 --> 00:20:51,240 Ink sac's still in there. 422 00:20:51,240 --> 00:20:55,400 I'm hoping to be able to tap into my memories 423 00:20:55,400 --> 00:20:59,600 and my love for seafood and then just pour it all in that dish. 424 00:21:05,280 --> 00:21:08,560 I'm feeling good at the moment. Keeping up to pace. 425 00:21:08,560 --> 00:21:10,160 Just made the fish veloute. 426 00:21:10,160 --> 00:21:12,720 Currently preparing my squid, 427 00:21:12,720 --> 00:21:15,640 making sure that it's done properly. 428 00:21:15,640 --> 00:21:17,520 This, I think, will take the most time 429 00:21:17,520 --> 00:21:21,720 because we're given a whole calamari that we literally have to clean. 430 00:21:21,720 --> 00:21:23,240 Beak is out. 431 00:21:23,240 --> 00:21:26,960 Didn't break any ink sac, which is always a bonus. 432 00:21:26,960 --> 00:21:31,400 Looking at what Keyma's doing, she's really clean and tidy. 433 00:21:31,400 --> 00:21:34,800 Clearly, she's done this before, as opposed to me who hasn't. 434 00:21:34,800 --> 00:21:36,800 Like, I'm all over the place. 435 00:21:38,480 --> 00:21:39,680 On the front. 436 00:21:39,680 --> 00:21:41,520 Sorry, sorry, sorry. 437 00:21:41,520 --> 00:21:44,800 On the front of the bench. Not even on the floor. 438 00:21:44,800 --> 00:21:48,160 Like, look at this. Stop. Don't. 439 00:21:48,160 --> 00:21:50,000 What I remember from Marco's dish 440 00:21:50,000 --> 00:21:51,600 is everything so clean and precise. 441 00:21:51,600 --> 00:21:55,920 It's worth spending that extra time in making them look perfect. 442 00:21:55,920 --> 00:21:56,960 Come on, guys. 443 00:21:58,400 --> 00:21:59,520 I'm feeling good at this point. 444 00:21:59,520 --> 00:22:02,120 I'm just finishing off cleaning down the calamari. 445 00:22:02,120 --> 00:22:04,400 I brushed the membrane off from the tentacles. 446 00:22:04,400 --> 00:22:06,440 Michael. Hello, Jock. Marco. 447 00:22:06,440 --> 00:22:09,360 How are you? I'm well. I'm having a good time. 448 00:22:09,360 --> 00:22:12,160 This is an amazing dish. Yeah, deliciously simple. 449 00:22:12,160 --> 00:22:15,200 Yeah. I mean, I remember we got to cook with you on our season 450 00:22:15,200 --> 00:22:16,520 at Felix Restaurant. 451 00:22:16,520 --> 00:22:18,320 We did a challenge. We were the losing team. 452 00:22:18,320 --> 00:22:20,920 You were the losing team? You did stuffed quail, didn't you? 453 00:22:20,920 --> 00:22:23,000 Stuffed quail... We had to do, like, 100 people. 454 00:22:23,000 --> 00:22:25,320 We did and it took us way too long to get the quail to you, yeah. 455 00:22:25,320 --> 00:22:27,360 How long for my quail? How long for my quail? 456 00:22:27,360 --> 00:22:29,000 Four minutes, Marco. Four minutes. 457 00:22:29,000 --> 00:22:31,320 Four minutes?! Are you crazy? I want it in one! 458 00:22:31,320 --> 00:22:33,960 Such a small bird causes such a big disaster. 459 00:22:33,960 --> 00:22:36,120 That's right, you went down terribly badly. 460 00:22:36,120 --> 00:22:38,560 Yeah, I remember that. So you were on that ship that sunk? 461 00:22:38,560 --> 00:22:39,560 I was, yeah. 462 00:22:39,560 --> 00:22:41,480 That was a little glimpse into what it would have been like 463 00:22:41,480 --> 00:22:42,520 to work for Marco. 464 00:22:42,520 --> 00:22:44,240 I don't think he would have been as patient with us 465 00:22:44,240 --> 00:22:45,480 had we been professionals. 466 00:22:45,480 --> 00:22:47,720 So you've come back to win? I have. 467 00:22:47,720 --> 00:22:49,760 But a lot's happened in those 11 years. 468 00:22:49,760 --> 00:22:51,200 I've got a career in food 469 00:22:51,200 --> 00:22:53,520 and I'm definitely a better cook than back then, that's for sure. 470 00:22:53,520 --> 00:22:55,720 You've turned your dream almost into a reality. 471 00:22:55,720 --> 00:22:57,760 Pinch myself every day. 472 00:22:57,760 --> 00:23:00,040 I would love to make up for that quail a disaster 473 00:23:00,040 --> 00:23:01,280 and win the immunity. 474 00:23:01,280 --> 00:23:02,280 Thank you. Good luck. 475 00:23:02,280 --> 00:23:04,000 Thanks, guys. Squid's done. 476 00:23:04,000 --> 00:23:05,120 Here we go. 477 00:23:05,120 --> 00:23:06,600 WOMAN: That's it, Harry. Give it a pull. 478 00:23:08,120 --> 00:23:11,160 ALDO: Oh, look at the squid. 479 00:23:11,160 --> 00:23:14,080 How's Montana going? She's a little dark horse. 480 00:23:17,240 --> 00:23:18,720 This is madness. 481 00:23:21,000 --> 00:23:24,280 20 minutes to go, and I'm still cleaning my calamari. 482 00:23:24,280 --> 00:23:27,520 It's so finicky and sort of, like, fragile. 483 00:23:27,520 --> 00:23:29,560 They're so difficult to clean. 484 00:23:29,560 --> 00:23:32,920 And I realise I'm spending a lot of time in this 485 00:23:32,920 --> 00:23:35,600 and people are moving on to their sauce. 486 00:23:37,800 --> 00:23:40,560 With a pressure test that is 45 minutes long, 487 00:23:40,560 --> 00:23:44,280 you really don't have time and you can't afford to fall behind. 488 00:23:44,280 --> 00:23:46,240 I need to handle this better, I think. 489 00:23:46,240 --> 00:23:48,640 I still have to cook these suckers 490 00:23:48,640 --> 00:23:52,240 and make sure the ink sauce is properly balanced. 491 00:23:52,240 --> 00:23:54,040 Far out. 492 00:23:54,040 --> 00:23:56,120 I am very quickly running out of time. 493 00:24:08,480 --> 00:24:09,920 Cooks! 494 00:24:11,120 --> 00:24:12,920 Remember what I told you. 495 00:24:12,920 --> 00:24:15,600 Taste, taste, taste. 496 00:24:15,600 --> 00:24:17,800 15 minutes to go. 497 00:24:17,800 --> 00:24:20,480 (ALL SHOUT ENCOURAGEMENT) 498 00:24:20,480 --> 00:24:22,040 MINDY: OK, watch this for me, guys. 499 00:24:22,040 --> 00:24:24,400 'Cause I need to bring that back to the boil, OK? 500 00:24:24,400 --> 00:24:26,640 You're not allowing that calamari to get the better of you, are you? 501 00:24:26,640 --> 00:24:27,640 No. 502 00:24:27,640 --> 00:24:30,200 Taking my time on it while obviously managing everything else. 503 00:24:30,200 --> 00:24:33,080 Just teach yourself to absorb pressure. 504 00:24:33,080 --> 00:24:34,400 Yes. 505 00:24:34,400 --> 00:24:36,280 WOMAN: Beautiful, Alvin. (ALVIN GROANS) 506 00:24:38,840 --> 00:24:40,720 Marco, everyone's talking about the sauce 507 00:24:40,720 --> 00:24:42,680 and how it's so perfectly balanced. 508 00:24:42,680 --> 00:24:45,320 What is the balance mean to the man who created it? 509 00:24:45,320 --> 00:24:48,600 Well, firstly, there's no real recipe for the ink. 510 00:24:48,600 --> 00:24:52,240 You stop putting the ink in once you've got the desired colour. 511 00:24:52,240 --> 00:24:53,600 And once you've got the desired colour, 512 00:24:53,600 --> 00:24:55,480 you should have the desired texture. 513 00:24:55,480 --> 00:24:57,360 But because this ink's quite salty, 514 00:24:57,360 --> 00:25:00,120 they're going to have to readjust a little bit of fish stock, 515 00:25:00,120 --> 00:25:02,960 maybe a little bit of cream, a little lemon, a little sliver of ginger 516 00:25:02,960 --> 00:25:04,600 to knock back the fishiness. 517 00:25:04,600 --> 00:25:06,160 The one thing that you should dictate 518 00:25:06,160 --> 00:25:08,240 is your instinct, your palate. 519 00:25:08,240 --> 00:25:11,600 Yes, they've only got a few scallops to cook and a little bit of calamari, 520 00:25:11,600 --> 00:25:14,880 but it will be interesting to see how well they do it. 521 00:25:14,880 --> 00:25:16,520 You should treat the pan like a clock. 522 00:25:16,520 --> 00:25:20,320 One, two, three, four, five, six, seven. 523 00:25:20,320 --> 00:25:22,280 When you place your last one in, 524 00:25:22,280 --> 00:25:25,560 then you turn the first, so they all cook evenly. 525 00:25:25,560 --> 00:25:27,040 And just watch them now, 526 00:25:27,040 --> 00:25:30,160 you can start to see their pace is picking up. 527 00:25:33,840 --> 00:25:36,560 KEYMA: The seafood's done and ready to go. I just leave it aside. 528 00:25:36,560 --> 00:25:39,400 And now I have to get back into my ink sauce. 529 00:25:39,400 --> 00:25:43,280 The ink sauce was such an important element in the dish. 530 00:25:43,280 --> 00:25:45,640 It needs to be balanced perfectly. 531 00:25:45,640 --> 00:25:47,520 Marco's sauce, it's amazing. 532 00:25:47,520 --> 00:25:50,000 It's very subtle, very elegant. 533 00:25:50,000 --> 00:25:53,040 Have you ever used ink before? I've tried it. 534 00:25:53,040 --> 00:25:55,320 Just remember there's a lot of salt, 535 00:25:55,320 --> 00:25:58,600 so you have to be prepared to sort of adjust. 536 00:25:58,600 --> 00:26:00,000 Yeah. Good luck. 537 00:26:02,040 --> 00:26:04,600 It's going to be really hard because in the recipe, 538 00:26:04,600 --> 00:26:07,880 there's no specific amount for ink. 539 00:26:07,880 --> 00:26:12,200 (MUTTERS RECIPE INSTRUCTIONS) 540 00:26:12,200 --> 00:26:15,040 The first thing I do is just to try a little bit of the ink. 541 00:26:16,360 --> 00:26:18,920 And it's, whoa, super salty. 542 00:26:18,920 --> 00:26:22,120 So I just do, like, half a teaspoon first, 543 00:26:22,120 --> 00:26:24,760 then I just go bit by bit until it has a colour. 544 00:26:27,720 --> 00:26:30,360 I'm adding some ginger. 545 00:26:30,360 --> 00:26:31,840 1.5mm. 546 00:26:31,840 --> 00:26:34,400 And I'm just trying to remember what was the flavour 547 00:26:34,400 --> 00:26:37,840 of Marco's sauce compared to mine. 548 00:26:37,840 --> 00:26:40,560 It's nice. I think it was a bit more acidic. 549 00:26:40,560 --> 00:26:41,720 So yeah. 550 00:26:47,520 --> 00:26:48,760 Mmm. 551 00:26:50,160 --> 00:26:52,080 I've got my seafood prepped, 552 00:26:52,080 --> 00:26:54,760 so now I'm just going to read through the finishing element of the sauce. 553 00:26:54,760 --> 00:26:57,840 I've done everything right to this point by following Marco's recipe. 554 00:26:57,840 --> 00:26:58,960 "Small amounts to start with." 555 00:26:58,960 --> 00:27:00,520 But on following the recipe, 556 00:27:00,520 --> 00:27:02,200 the sauce, and there's no measurement. 557 00:27:02,200 --> 00:27:04,440 ALDO: Come on, Michael. 558 00:27:04,440 --> 00:27:05,880 Marco says to use your instincts, 559 00:27:05,880 --> 00:27:08,360 which is not a good sign for me in a pressure test. 560 00:27:08,360 --> 00:27:10,720 I think I've got good instincts when it comes to cooking dishes, 561 00:27:10,720 --> 00:27:12,240 but mainly when they're my dishes, 562 00:27:12,240 --> 00:27:13,960 not three-Michelin-starred Marco dishes. 563 00:27:13,960 --> 00:27:16,280 So, yeah, I'm not sure about this one. 564 00:27:17,720 --> 00:27:20,240 I'm just going to have to taste and taste and taste along the way 565 00:27:20,240 --> 00:27:22,600 to make sure my sauce is as close to Marco's as possible, 566 00:27:22,600 --> 00:27:24,440 because that's the goal today - to match his. 567 00:27:25,920 --> 00:27:28,560 MELISSA: 10 minutes to go! 568 00:27:28,560 --> 00:27:29,840 ANDY: Let's go, guys! Come on! 569 00:27:31,320 --> 00:27:32,840 Stop squidding around! 570 00:27:32,840 --> 00:27:34,280 JULIE: God, that was bad. 571 00:27:35,320 --> 00:27:36,760 You're a shocker, mate. 572 00:27:36,760 --> 00:27:40,280 Just finish up prepping my scallops and my squid. 573 00:27:40,280 --> 00:27:43,480 Cleaning the seafood took longer than I wanted. 574 00:27:43,480 --> 00:27:47,280 And because I've fallen behind, the panic's setting in. 575 00:27:47,280 --> 00:27:49,400 I need to move on to the ink sauce. 576 00:27:51,160 --> 00:27:56,000 As I'm cooking, Marco's words that he spoke today really echoes. 577 00:28:00,680 --> 00:28:04,240 I have to use my heart because I am an artist. 578 00:28:05,240 --> 00:28:07,120 Now it's time to follow my heart 579 00:28:07,120 --> 00:28:09,840 and to actually do the thing that I love. 580 00:28:11,720 --> 00:28:17,160 I just need to breathe and then cook the sauce with my heart. 581 00:28:17,160 --> 00:28:19,920 Balancing flavour is the one thing that I can do. 582 00:28:19,920 --> 00:28:21,800 So, you know, I'm going to try and do this well. 583 00:28:21,800 --> 00:28:25,440 Working quickly, I add some ink in there and I start whisking it in. 584 00:28:25,440 --> 00:28:28,600 Also trying to remember the colour of this sauce 585 00:28:28,600 --> 00:28:30,080 was actually quite dark. 586 00:28:30,080 --> 00:28:31,160 It needs to be adjusted a bit. 587 00:28:33,400 --> 00:28:35,320 JULIE: The sauce is a nice colour, Alvin. 588 00:28:35,320 --> 00:28:37,280 Thank you, Julie. 589 00:28:37,280 --> 00:28:38,840 Looks amazing. 590 00:28:38,840 --> 00:28:40,600 (MUTTERS) 591 00:28:40,600 --> 00:28:43,200 It's looking good. I'm just sort of now playing with the flavour. 592 00:28:43,200 --> 00:28:45,600 I'm not even looking at the recipe. 593 00:28:45,600 --> 00:28:48,040 I use my judgement and trust my palate. 594 00:28:48,040 --> 00:28:50,560 Oh, my God, that tastes amazing. 595 00:28:50,560 --> 00:28:53,960 I am fighting my way back and catching up. 596 00:28:53,960 --> 00:28:56,280 I would love to win immunity today. 597 00:28:56,280 --> 00:28:58,400 You automatically get into the top 12, 598 00:28:58,400 --> 00:29:00,000 which is halfway through the competition. 599 00:29:04,840 --> 00:29:06,120 HARRY: It's so good. 600 00:29:06,120 --> 00:29:07,960 DANIEL: Guys, you've got about six minutes, eh? 601 00:29:08,960 --> 00:29:10,160 Harry, how's the sauce going? 602 00:29:10,160 --> 00:29:12,560 It's good. It's good. 603 00:29:12,560 --> 00:29:14,920 Marco's advice was to cook with confidence, 604 00:29:14,920 --> 00:29:17,040 which is often what the judges tell me, as it is. 605 00:29:17,040 --> 00:29:20,120 To finish off the sauce, I check that I'm getting the ingredients 606 00:29:20,120 --> 00:29:21,320 in there that I need. 607 00:29:21,320 --> 00:29:24,840 Quantity-wise, I'm working by taste, and that's what makes a good chef. 608 00:29:24,840 --> 00:29:26,320 And that's what I'm trying to 609 00:29:26,320 --> 00:29:28,000 reiterate to myself over and over again, 610 00:29:28,000 --> 00:29:30,200 is to trust this and not get stuck in this. 611 00:29:33,960 --> 00:29:37,320 MINDY: Seasoning, lemon, squid, ginger. 612 00:29:37,320 --> 00:29:38,400 I like it. 613 00:29:38,400 --> 00:29:40,760 Squid ink sauce, I'm actually really happy. 614 00:29:40,760 --> 00:29:42,640 I'm going to use this sauce moving forward. 615 00:29:42,640 --> 00:29:44,400 I love the flavour of it. 616 00:29:44,400 --> 00:29:47,880 It's slick, it's smooth, it's got so much flavour. 617 00:29:47,880 --> 00:29:51,080 SARAH: Oh, you have to wipe your mouth again. 618 00:29:51,080 --> 00:29:52,680 It's like you turned into a goth. 619 00:29:52,680 --> 00:29:54,440 (LAUGHTER) 620 00:29:54,440 --> 00:29:56,800 Don't let me have black teeth on telly, babe, come on. 621 00:29:56,800 --> 00:29:59,800 Pretty damn intimidating having Marco at my bench. 622 00:29:59,800 --> 00:30:02,160 Don't even remember what happened or what I said. 623 00:30:02,160 --> 00:30:05,680 So far I have got my fish veloute on the go. 624 00:30:05,680 --> 00:30:09,000 I've got my scallops and calamari prepped 625 00:30:09,000 --> 00:30:11,040 and I'm just working on my sauce at the moment. 626 00:30:11,040 --> 00:30:15,080 I'm behind, but I need to do this properly. 627 00:30:15,080 --> 00:30:17,560 How is it, Mon? Oh, very salty. 628 00:30:17,560 --> 00:30:19,840 Hey, I just wanted to gauge. No, it's good. 629 00:30:19,840 --> 00:30:22,080 I've never really worked with squid ink. 630 00:30:22,080 --> 00:30:24,040 Are you happy with it, Mon? Who knows? 631 00:30:24,040 --> 00:30:26,760 So it's definitely an unfamiliar ingredient for me. 632 00:30:27,880 --> 00:30:31,160 Six minutes left, and I've only just finished cleaning up the seafood 633 00:30:31,160 --> 00:30:33,320 and I've hit a big roadblock. 634 00:30:33,320 --> 00:30:35,720 Ah! (READS) "Put the cuttlefish into..." 635 00:30:37,240 --> 00:30:39,400 It doesn't have, like, grams or anything for it. 636 00:30:39,400 --> 00:30:41,760 There's no actual measurements on the recipe. 637 00:30:41,760 --> 00:30:43,720 Yeah, I don't understand... 638 00:30:43,720 --> 00:30:46,720 I was following this recipe to the T, 639 00:30:46,720 --> 00:30:49,160 and I feel like I don't have the intuition 640 00:30:49,160 --> 00:30:50,880 to balance such a delicate sauce. 641 00:30:50,880 --> 00:30:52,280 Oh, what the hell? 642 00:30:54,360 --> 00:30:57,760 Three elements today, that means it has to be perfect. 643 00:30:57,760 --> 00:30:58,960 How much ginger? 644 00:31:02,520 --> 00:31:05,640 If I don't get this right, then I might as well just forget immunity. 645 00:31:19,600 --> 00:31:21,520 and you got five minutes to do it. 646 00:31:21,520 --> 00:31:24,640 (CONTESTANTS CHEER FROM THE GANTRY) 647 00:31:27,520 --> 00:31:29,600 TOMMY: The ink sauce is so important to this dish. 648 00:31:29,600 --> 00:31:33,600 It binds the flavours of the scallop and the calamari all together. 649 00:31:33,600 --> 00:31:34,880 It has to be perfect. 650 00:31:34,880 --> 00:31:37,000 I'm definitely worried about it, but I'm just going to hope 651 00:31:37,000 --> 00:31:40,720 that I can do really well and just knock it out of the park. 652 00:31:40,720 --> 00:31:43,120 But I've got to really shake this off. 653 00:31:43,120 --> 00:31:45,120 You're almost done, man. Keep going. 654 00:31:45,120 --> 00:31:49,200 Time is running out, and I've got to trust my gut. 655 00:31:49,200 --> 00:31:51,080 And I've gotta trust my cooking skills. 656 00:31:51,080 --> 00:31:52,760 This isn't even close to flat. 657 00:31:52,760 --> 00:31:56,400 I'm moving like crazy in this kitchen. 658 00:31:56,400 --> 00:31:59,080 I need to prove to Marco and the judges that I've grown 659 00:31:59,080 --> 00:32:01,560 and win the immunity. 660 00:32:01,560 --> 00:32:03,240 Yes. OK, that's good. 661 00:32:04,800 --> 00:32:06,120 KEYMA: I finish my sauce. 662 00:32:06,120 --> 00:32:08,200 Tastes just like the one in my memories. 663 00:32:08,200 --> 00:32:09,200 Delicious. 664 00:32:09,200 --> 00:32:10,600 I'm pretty pleased with it 665 00:32:10,600 --> 00:32:14,360 and I need to move on cooking my calamari and my scallops, 666 00:32:14,360 --> 00:32:18,600 so I have to start heating the pan and then cooking this to perfection. 667 00:32:18,600 --> 00:32:22,840 Marco's seafood was barely caramelised. 668 00:32:22,840 --> 00:32:25,200 So different from what I've tasted before. 669 00:32:25,200 --> 00:32:27,480 So pure. 670 00:32:27,480 --> 00:32:29,480 It's like if you're having a scallop from the sea 671 00:32:29,480 --> 00:32:31,920 and put it in your mouth. 672 00:32:31,920 --> 00:32:36,320 I know calamari and I know scallops and I can go even by feel, 673 00:32:36,320 --> 00:32:40,000 but I'm still going to count the 30 seconds. 674 00:32:40,000 --> 00:32:41,440 Don't worry, Marco. 675 00:32:41,440 --> 00:32:44,520 Put the scallops first, then the calamari, 676 00:32:44,520 --> 00:32:46,680 then the tentacle. 677 00:32:46,680 --> 00:32:48,520 I'm watching it like a hawk. 678 00:32:48,520 --> 00:32:53,400 And I'm counting in my head like, one, two, three. 679 00:32:53,400 --> 00:32:55,440 28, 29, 30. 680 00:32:55,440 --> 00:32:57,080 Flip. 681 00:32:57,080 --> 00:32:59,360 They're looking amazing. 682 00:32:59,360 --> 00:33:01,240 MELISSA: You can see the heat. JOCK: Mm. 683 00:33:01,240 --> 00:33:02,240 Shimmers. 684 00:33:02,240 --> 00:33:03,920 That pan looks over-hot, doesn't it? 685 00:33:03,920 --> 00:33:06,760 You need the experience to have the knowledge to know how hot 686 00:33:06,760 --> 00:33:08,040 the pan is. 687 00:33:08,040 --> 00:33:09,520 I remember you getting the scallop pan 688 00:33:09,520 --> 00:33:10,680 and putting it close to your face. 689 00:33:10,680 --> 00:33:12,680 You could feel the heat radiating. 690 00:33:12,680 --> 00:33:14,360 You know how hot it is. 691 00:33:14,360 --> 00:33:16,760 But if it's too hot, you're cooked. 692 00:33:16,760 --> 00:33:20,000 Who's going to overcook the scallops or over caramelise them? 693 00:33:20,000 --> 00:33:23,000 MICHAEL: My sauce definitely isn't similar to Marco's. 694 00:33:24,320 --> 00:33:27,280 So, time to cook my seafood. 695 00:33:27,280 --> 00:33:30,040 I cook squid quite a lot at home. Cook with scallops a lot too. 696 00:33:30,040 --> 00:33:31,440 Usually throw them on the barbie, though. 697 00:33:31,440 --> 00:33:33,000 There's not a lot of finesse to that. 698 00:33:33,000 --> 00:33:34,760 Marco's didn't have a lot of caramelisation, 699 00:33:34,760 --> 00:33:37,440 so I'm going to make sure I don't have too much on mine either. 700 00:33:37,440 --> 00:33:39,200 It's really just about watching it and making sure 701 00:33:39,200 --> 00:33:41,480 I'm as focused as possible. 702 00:33:41,480 --> 00:33:43,720 It's going to come down to the tiniest little bits 703 00:33:43,720 --> 00:33:46,920 of how well you've reproduced Marco's recipe. 704 00:33:46,920 --> 00:33:49,960 Marco's scallops and calamari, they're just kissed by the pan. 705 00:33:49,960 --> 00:33:52,280 It's a beautiful way of cooking it, but hard. 706 00:33:52,280 --> 00:33:54,960 I cook each them for 30 seconds on each side. 707 00:33:54,960 --> 00:33:56,960 It's so hard to know if... 708 00:33:56,960 --> 00:33:59,120 Like, I can't remember exactly what Marco's looked like. 709 00:33:59,120 --> 00:34:00,120 I don't know. 710 00:34:00,120 --> 00:34:03,240 I would usually cook seafood for longer, but if I overcook them, 711 00:34:03,240 --> 00:34:04,400 they're dry and they're chewy. 712 00:34:04,400 --> 00:34:07,280 So I'm now questioning myself. 713 00:34:07,280 --> 00:34:09,320 No, I think that was how Marco had his. 714 00:34:09,320 --> 00:34:12,840 I'm going to take them off and hope and hope and hope. 715 00:34:12,840 --> 00:34:15,200 ALVIN: Happy with the sauce. I've caught up. 716 00:34:15,200 --> 00:34:18,360 Now I need to actually cook the calamari and scallops. 717 00:34:18,360 --> 00:34:19,960 You have to go with touch and feel. 718 00:34:19,960 --> 00:34:24,560 Sure there's a timing in the guide of the recipe, but that's really it. 719 00:34:24,560 --> 00:34:25,760 I use my judgement. 720 00:34:25,760 --> 00:34:28,800 I touch and feel to make sure there's still enough give 721 00:34:28,800 --> 00:34:30,760 in the scallops and it's not too tough. 722 00:34:30,760 --> 00:34:33,560 And then I make sure I do the same with the calamari. 723 00:34:36,560 --> 00:34:39,480 Cooks, two minutes remaining! 724 00:34:39,480 --> 00:34:41,760 (CHEERING) ALDO: Come on, guys! 725 00:34:41,760 --> 00:34:44,880 Come on! Two minutes to go. Come on! 726 00:34:44,880 --> 00:34:46,520 JULIE: It's all happening now. 727 00:34:49,040 --> 00:34:51,200 How long do the squid need to cook for, Min? 728 00:34:51,200 --> 00:34:55,760 "Cook the scallops and calamari for approximately 30 seconds." 729 00:34:55,760 --> 00:34:58,920 Happy with the cook. It's definitely 30 seconds, 20 seconds... 730 00:34:58,920 --> 00:35:00,240 Just seconds in it. 731 00:35:00,240 --> 00:35:02,720 You can see it's just there. 732 00:35:02,720 --> 00:35:05,320 Beautiful, Mindy. 733 00:35:05,320 --> 00:35:08,040 Two minutes. Perfect timing for service. 734 00:35:09,120 --> 00:35:11,640 Happy with it? Yeah. Yeah. 735 00:35:11,640 --> 00:35:14,840 The thing that really jumped out at me when we were tasting it 736 00:35:14,840 --> 00:35:17,240 was how sort of blonde and how little colour they had. 737 00:35:17,240 --> 00:35:18,640 (SETS TIMER) 738 00:35:18,640 --> 00:35:20,920 TOMMY: I've only got two minutes left. 739 00:35:20,920 --> 00:35:22,480 I need to cook my seafood. 740 00:35:22,480 --> 00:35:23,760 30 seconds each side. 741 00:35:23,760 --> 00:35:25,760 I just need to move on and make sure I get this right. 742 00:35:25,760 --> 00:35:27,880 I'm definitely feeling the pressure. 743 00:35:27,880 --> 00:35:28,880 Far out. 744 00:35:28,880 --> 00:35:30,200 I fry them in the pan. 745 00:35:30,200 --> 00:35:33,560 I've used a timer to check 30 seconds each side. 746 00:35:35,080 --> 00:35:36,760 (TIMER BEEPS) 747 00:35:38,760 --> 00:35:39,840 Yeah, good work, Tommy. 748 00:35:39,840 --> 00:35:41,360 And they're cooked really, really well. 749 00:35:41,360 --> 00:35:42,360 That's good. 750 00:35:42,360 --> 00:35:43,480 One minute to go! 751 00:35:43,480 --> 00:35:45,280 Come on, Harry! Come on, guys! Push! 752 00:35:45,280 --> 00:35:48,360 But I was so focused on getting the scallops perfect. 753 00:35:48,360 --> 00:35:51,160 But I've forgotten about my calamari. 754 00:35:51,160 --> 00:35:53,560 There's only one minute left to get this perfect. 755 00:35:53,560 --> 00:35:55,240 Tommy. Oh, my God. 756 00:35:55,240 --> 00:35:56,800 Chuck the calamari in the pan. 757 00:35:56,800 --> 00:35:57,800 Tommy! 758 00:35:57,800 --> 00:35:59,840 Turn around for one second. 759 00:35:59,840 --> 00:36:02,080 I look at the timer and it's not on. 760 00:36:04,120 --> 00:36:06,320 So I've got to go back to instincts, you know. 761 00:36:06,320 --> 00:36:08,520 I'm counting in the back of my mind. 762 00:36:09,600 --> 00:36:13,840 I think I've counted pretty correctly in my head, 763 00:36:13,840 --> 00:36:16,800 but I had to wing it and that's worrying me. 764 00:36:16,800 --> 00:36:19,280 DAN: Keyma! You've got to plate up. 765 00:36:19,280 --> 00:36:20,920 Come on, Keyma! Plate up! Let's go. 766 00:36:20,920 --> 00:36:24,080 KEYMA: Last 30 seconds, putting the sauce in the jug. 767 00:36:24,080 --> 00:36:25,600 WOMAN: Come on, guys! 768 00:36:25,600 --> 00:36:26,680 I plate it up. 769 00:36:26,680 --> 00:36:30,160 I tried to make it as close as Marco's. 770 00:36:30,160 --> 00:36:34,440 I was even thinking about the centimetres between the scallops 771 00:36:34,440 --> 00:36:37,760 and the calamari, and I thought it was like, two fingers. 772 00:36:37,760 --> 00:36:38,840 It looks amazing. 773 00:36:38,840 --> 00:36:40,480 I'm so proud of it. 774 00:36:40,480 --> 00:36:42,120 Come on, Harry. Come on, Michael. 775 00:36:42,120 --> 00:36:44,400 MICHAEL: My seafood is ready to go. 776 00:36:44,400 --> 00:36:47,320 Just caramelised, which is the opposite of what I would do at home. 777 00:36:47,320 --> 00:36:49,520 So I'm just hoping it replicates Marco's. 778 00:36:49,520 --> 00:36:51,240 Come on, guys. Come on. 779 00:36:51,240 --> 00:36:53,680 Make it look pretty. 780 00:36:53,680 --> 00:36:54,680 Beautiful, Alvin. 781 00:36:54,680 --> 00:36:56,000 Glossy as. 782 00:36:56,000 --> 00:36:57,240 Let's go. 783 00:36:57,240 --> 00:36:59,600 Alright, here it is. 784 00:36:59,600 --> 00:37:00,640 10! 785 00:37:00,640 --> 00:37:04,440 ALL: 9! 8! 7! 6! 786 00:37:04,440 --> 00:37:09,400 5! 4! 3! 2! 1! 787 00:37:09,400 --> 00:37:11,240 That's it! 788 00:37:11,240 --> 00:37:12,960 Yes, Mindy! 789 00:37:17,320 --> 00:37:18,320 MONTANA: How'd you go? 790 00:37:18,320 --> 00:37:21,560 Oh, I don't know. So, like, I have no idea. 791 00:37:21,560 --> 00:37:23,080 No idea. 792 00:37:23,080 --> 00:37:26,080 I'm surprised I got it done. It's a bit of a mad scramble at the end. 793 00:37:26,080 --> 00:37:27,920 Took a bit of time and care 794 00:37:27,920 --> 00:37:30,760 because I want to give it the attention that it deserves. 795 00:37:30,760 --> 00:37:33,160 Tasting Marco's sauce earlier today. 796 00:37:33,160 --> 00:37:35,600 I think I've done it justice. Hopefully. 797 00:37:38,120 --> 00:37:39,640 It was hard. I was definitely vigilant, 798 00:37:39,640 --> 00:37:41,000 definitely worked hard and fast. 799 00:37:41,000 --> 00:37:43,280 I worked tidy. I did all the things I wanted to do. 800 00:37:43,280 --> 00:37:44,280 But who knows? 801 00:37:44,280 --> 00:37:45,920 Maybe the pressure got to me a little bit today. 802 00:37:53,280 --> 00:37:56,480 Well, Marco, you have set a simple dish 803 00:37:56,480 --> 00:37:58,200 with absolutely nowhere to hide. 804 00:37:58,200 --> 00:38:00,400 There is nowhere to hide, is there? 805 00:38:00,400 --> 00:38:01,640 I reckon we get the first one in. 806 00:38:01,640 --> 00:38:05,000 In the caramelisation, mine is a bit darker. 807 00:38:05,000 --> 00:38:06,880 Good luck, Tommy. Good luck. 808 00:38:06,880 --> 00:38:08,200 Go, Tommy. 809 00:38:08,200 --> 00:38:09,520 Thanks, guys. Go, Tommy! 810 00:38:14,600 --> 00:38:15,960 Hello, hello. JOCK: Hi, Tommy. 811 00:38:15,960 --> 00:38:17,400 How are we? MELISSA: Hey, hey. 812 00:38:18,440 --> 00:38:20,320 Just got to place this here. 813 00:38:22,480 --> 00:38:23,480 Hello, Tommy. 814 00:38:25,280 --> 00:38:26,840 Hey there. How are you? 815 00:38:28,120 --> 00:38:29,560 So, 816 00:38:29,560 --> 00:38:30,800 how are you feeling? 817 00:38:30,800 --> 00:38:32,640 Coming in, I was terrified. 818 00:38:32,640 --> 00:38:35,520 I don't think I've ever felt as terrified 819 00:38:35,520 --> 00:38:38,000 in front of any of the judges before in the... 820 00:38:38,000 --> 00:38:40,080 See, I'm really losing my words. 821 00:38:41,800 --> 00:38:44,120 I think it was knowing that I'm going to have to cook 822 00:38:44,120 --> 00:38:46,880 something for you was terrifying for me. 823 00:38:46,880 --> 00:38:50,280 Stylistically, what you do is just so different. 824 00:38:50,280 --> 00:38:53,720 It's exuberant, it's full on, it's rustic. Yep. 825 00:38:53,720 --> 00:38:56,120 And this is sort of the antithesis of that. 826 00:38:56,120 --> 00:39:00,440 Definitely. I was like, oh, this is going to really test me. 827 00:39:00,440 --> 00:39:03,360 And I think at first I used the recipe as a basis, 828 00:39:03,360 --> 00:39:05,880 and then once I started tasting everything, 829 00:39:05,880 --> 00:39:09,840 I was like, OK, it's time for me to really kind of use my instincts. 830 00:39:09,840 --> 00:39:12,440 And the cook on the seafood? 831 00:39:12,440 --> 00:39:13,480 Um... 832 00:39:14,520 --> 00:39:18,200 I was really worried about getting the colour right. 833 00:39:18,200 --> 00:39:22,040 I think maybe, maybe I've gone a little bit too far. 834 00:39:22,040 --> 00:39:24,000 That cook was crazy. 835 00:39:24,000 --> 00:39:25,160 Three elements. 836 00:39:25,160 --> 00:39:26,200 All perfect. 837 00:39:26,200 --> 00:39:28,320 There's nowhere to hide. 838 00:39:28,320 --> 00:39:31,040 I'm worried about the caramelisation. 839 00:39:31,040 --> 00:39:33,240 I really want to impress Marco. 840 00:39:34,440 --> 00:39:36,280 What do you think, Marco? 841 00:39:43,880 --> 00:39:47,440 Could you be Australia's next MasterChef? 842 00:39:47,440 --> 00:39:50,520 Applications for next season are now open. 843 00:39:50,520 --> 00:39:52,200 Go on, get on it! 844 00:39:55,440 --> 00:39:58,000 MELISSA: And the cook on the seafood? 845 00:39:58,000 --> 00:40:01,960 I think maybe, maybe I've gone a little bit too far. 846 00:40:03,200 --> 00:40:04,360 What do you think, Marco? 847 00:40:09,480 --> 00:40:11,400 I think Tommy's done a very good job. 848 00:40:11,400 --> 00:40:12,640 Oh, thank you. 849 00:40:12,640 --> 00:40:14,960 I like that little bit of caramelisation. 850 00:40:14,960 --> 00:40:17,240 That means a lot, to hear from you. 851 00:40:17,240 --> 00:40:18,240 OK. 852 00:40:18,240 --> 00:40:19,600 Please sauce. 853 00:40:23,640 --> 00:40:25,440 Beautiful texture. 854 00:40:25,440 --> 00:40:27,240 Oh, thank you so much. Thank you, Tommy. 855 00:40:27,240 --> 00:40:29,000 Please enjoy your meal. Thank you. 856 00:40:29,000 --> 00:40:32,440 I think this plate of food looks very promising. 857 00:40:34,320 --> 00:40:35,640 How come you got this job? 858 00:40:35,640 --> 00:40:38,040 I actually don't know. Sometimes I wonder. 859 00:40:40,360 --> 00:40:42,600 How'd you go, Tom? He stumps you, doesn't he? 860 00:40:42,600 --> 00:40:44,760 It's just his aura. Yeah. There's something about... 861 00:40:44,760 --> 00:40:46,520 ALVIN: Yes. What is that? 862 00:40:46,520 --> 00:40:50,360 Someone who's just so well in tune with what they do. 863 00:40:50,360 --> 00:40:51,680 ANDY: Thank you. 864 00:40:51,680 --> 00:40:52,880 MELISSA: Thank you. 865 00:41:01,720 --> 00:41:04,360 MARCO: That's very good. Well, well, well. 866 00:41:04,360 --> 00:41:06,880 The scallops cooked beautifully. 867 00:41:06,880 --> 00:41:10,480 That little caramelisation just lifts the scent of the sea. 868 00:41:10,480 --> 00:41:12,160 The calamari is cooked beautifully. 869 00:41:12,160 --> 00:41:14,200 The sauce, just delicious. 870 00:41:14,200 --> 00:41:17,480 The young man, well, I think he has something special. 871 00:41:17,480 --> 00:41:19,640 I'm thrilled for Tommy. Yeah. 872 00:41:19,640 --> 00:41:22,000 He could have been a little bit insecure that his style 873 00:41:22,000 --> 00:41:23,760 is very different to this style of cooking. 874 00:41:23,760 --> 00:41:27,760 The caramelisation, it is like another ingredient. 875 00:41:27,760 --> 00:41:29,920 If we put this challenge in front of him last year, 876 00:41:29,920 --> 00:41:32,040 there's no way he's putting this plate of food up. 877 00:41:32,040 --> 00:41:34,560 He's really gone away and he's realised what he needs 878 00:41:34,560 --> 00:41:38,400 to get better at in order to become more of a complete cook. 879 00:41:38,400 --> 00:41:40,240 JOCK: I can't find too many faults in this at all. 880 00:41:40,240 --> 00:41:42,760 This is well and truly out of his comfort zone, 881 00:41:42,760 --> 00:41:45,560 and I think it's because he has natural talent. 882 00:41:45,560 --> 00:41:47,240 As you say, you can see something. He's a cook. 883 00:41:47,240 --> 00:41:48,240 He's a cook. 884 00:41:50,280 --> 00:41:51,280 Hello, Harry. 885 00:41:51,280 --> 00:41:52,280 Hello. 886 00:41:57,040 --> 00:41:58,840 Beautiful texture. 887 00:41:58,840 --> 00:42:00,680 Thank you, Harry. Thank you. 888 00:42:11,320 --> 00:42:13,600 She's made a very, very, very good sauce. 889 00:42:13,600 --> 00:42:14,800 A really good sauce. 890 00:42:14,800 --> 00:42:17,240 The scallop, cooked nicely. 891 00:42:17,240 --> 00:42:19,800 I think she did an amazing job, actually. 892 00:42:19,800 --> 00:42:21,480 ANDY: Mindy. Hello. 893 00:42:23,280 --> 00:42:25,920 There you are. Take care. Thank you. 894 00:42:25,920 --> 00:42:28,400 The pan should have been a little hotter. 895 00:42:30,320 --> 00:42:31,560 Very little blond. 896 00:42:33,080 --> 00:42:34,800 Hello, Montana. Hello. 897 00:42:34,800 --> 00:42:36,200 How do you think Montana went? 898 00:42:36,200 --> 00:42:38,160 Let me show you something. Come closer. 899 00:42:38,160 --> 00:42:40,760 When it comes to presentation, you have to understand the graphics. 900 00:42:40,760 --> 00:42:42,360 And let's look at these scallops. 901 00:42:42,360 --> 00:42:43,920 Let's look at the shape of them. 902 00:42:43,920 --> 00:42:45,960 Allow the plate to dictate. 903 00:42:47,880 --> 00:42:51,360 No caramelisation on the scallops or the calamari. 904 00:42:51,360 --> 00:42:53,720 The sauce, she's put too many shallots. 905 00:42:53,720 --> 00:42:55,080 It's quite sweet. 906 00:42:59,960 --> 00:43:01,440 Thank you. Good luck! 907 00:43:02,840 --> 00:43:06,840 I put my heart into this cook and I just don't know 908 00:43:06,840 --> 00:43:10,480 whether I've done enough to show Marco I am an artist. 909 00:43:13,280 --> 00:43:14,960 Alvin. 910 00:43:14,960 --> 00:43:17,240 Hello, Alvin. Hello. 911 00:43:17,240 --> 00:43:18,240 We meet again. 912 00:43:20,480 --> 00:43:21,760 MELISSA: Are you shaking? 913 00:43:21,760 --> 00:43:23,360 Oh, yes. 914 00:43:23,360 --> 00:43:25,800 Bit shaken, and shaking. 915 00:43:27,240 --> 00:43:30,880 It's...it's quite... it's indescribable. 916 00:43:30,880 --> 00:43:34,200 I've heard so much about you. I've seen, I've read. 917 00:43:34,200 --> 00:43:37,080 They always say that you shouldn't meet your idols. 918 00:43:37,080 --> 00:43:39,960 But in this case, I'm glad that I did, 919 00:43:39,960 --> 00:43:42,680 because there's so much more to you than meets the eye. 920 00:43:42,680 --> 00:43:45,440 And, you know, you don't even have to say much, like now, 921 00:43:45,440 --> 00:43:48,560 and you're making me shake my hands. 922 00:43:48,560 --> 00:43:50,520 It's...it's great to meet you. 923 00:43:50,520 --> 00:43:54,680 And thank you for saying the difference between a labourer, 924 00:43:54,680 --> 00:43:56,440 a craftsman and an artist. 925 00:43:56,440 --> 00:44:02,040 Because for the longest time, it's all about working with my head. 926 00:44:02,040 --> 00:44:03,680 Lots of people cook... 927 00:44:06,880 --> 00:44:10,080 And when I say this, I mean it. 928 00:44:10,080 --> 00:44:13,520 I can count on one hand... 929 00:44:15,120 --> 00:44:17,920 ..the amount of artists I cooked with. 930 00:44:19,200 --> 00:44:20,840 It's as simple as that. 931 00:44:23,440 --> 00:44:27,360 ANNOUNCER: Ahead, a very special masterclass. 932 00:44:27,360 --> 00:44:29,720 It's none other than Nick Riewoldt, everybody! 933 00:44:29,720 --> 00:44:34,600 Celebrity MasterChef winner and AFL superstar Nick Riewoldt... 934 00:44:34,600 --> 00:44:36,000 This is gonna be fun. This is gonna be fun. 935 00:44:36,000 --> 00:44:37,000 This is gonna be fun. 936 00:44:37,000 --> 00:44:39,880 ..returns to the kitchen and cooks his signature dish... 937 00:44:39,880 --> 00:44:42,600 I mean, health and taste is a pretty good combo, right? 938 00:44:42,600 --> 00:44:44,960 ..fried eggplant with salsa verde... 939 00:44:44,960 --> 00:44:46,160 I'll look after these for you. 940 00:44:46,160 --> 00:44:49,040 ..assisted by his able sous-chef. 941 00:44:49,040 --> 00:44:50,440 Careful, though, 'cause that oil's hot. 942 00:44:50,440 --> 00:44:52,040 Don't burn. Don't burn yourself. 943 00:44:52,040 --> 00:44:53,560 (LAUGHTER) 944 00:45:04,920 --> 00:45:07,160 What I am looking forward to, Alvin... 945 00:45:07,160 --> 00:45:09,280 ..is eating your food. 946 00:45:09,280 --> 00:45:11,120 Would you like to sauce? 947 00:45:11,120 --> 00:45:13,240 I would like to sauce, yes. 948 00:45:15,760 --> 00:45:18,320 The texture looks beautiful. 949 00:45:18,320 --> 00:45:21,480 It looks like the most delicious oil slick on a plate. 950 00:45:22,760 --> 00:45:24,280 Thank you, Alvin. ANDY: Thanks, Alvin. 951 00:45:24,280 --> 00:45:25,320 MEL: Thank you. 952 00:45:37,160 --> 00:45:38,840 He's made a very good sauce. 953 00:45:38,840 --> 00:45:42,920 And then he's added the correct amount of ink. 954 00:45:42,920 --> 00:45:47,880 That little sliver of ginger to knock back the fishiness of the ink. 955 00:45:47,880 --> 00:45:49,920 And the texture is beautiful. 956 00:45:52,160 --> 00:45:56,040 He's more confident on the stove than he is standing in front of me. 957 00:45:56,040 --> 00:45:57,520 But I think he's a very good cook. 958 00:45:57,520 --> 00:46:02,120 Alvin's known as being the guy who has an amazing palate. 959 00:46:02,120 --> 00:46:05,840 He was using his own natural ability to cook and to balance. 960 00:46:05,840 --> 00:46:08,320 Would that sauce be a sauce that would come to you at the pass, 961 00:46:08,320 --> 00:46:10,920 on the plate, and leave the pass? 962 00:46:10,920 --> 00:46:13,120 I'd have allowed that to pass. 963 00:46:13,120 --> 00:46:15,000 That shows how good it is. 964 00:46:15,000 --> 00:46:16,920 TOMMY: Good luck, man. 965 00:46:16,920 --> 00:46:19,520 MICHAEL: I don't know how I feel about this cook. 966 00:46:19,520 --> 00:46:21,760 I so desperately want to impress Marco 967 00:46:21,760 --> 00:46:23,960 but I just think the pressure got to me a little bit today. 968 00:46:23,960 --> 00:46:26,320 In that it made me doubt my instincts. 969 00:46:26,320 --> 00:46:28,000 Michael? Hello, guys. 970 00:46:29,360 --> 00:46:31,040 Ah, Michael. 971 00:46:36,760 --> 00:46:39,480 It's been a decade since you were standing in a kitchen 972 00:46:39,480 --> 00:46:41,560 and a lot's happened in that time. 973 00:46:41,560 --> 00:46:43,840 Yeah, it's been a great decade. MasterChef's changed my life. 974 00:46:43,840 --> 00:46:46,160 Little bit different pressure with this guy in the kitchen today? 975 00:46:46,160 --> 00:46:47,600 A lot more pressure, yeah. 976 00:46:47,600 --> 00:46:49,240 Do you want to sauce? (CHUCKLES) Yeah. 977 00:46:50,760 --> 00:46:52,000 There you are. 978 00:46:54,240 --> 00:46:55,880 Thank you, Michael. Thanks very much, guys. 979 00:46:55,880 --> 00:46:57,560 Thanks, mate. God bless, Michael. Thank you. 980 00:46:57,560 --> 00:46:58,720 Thank you. 981 00:47:07,240 --> 00:47:09,480 I think he's done a really good job. Mm. 982 00:47:10,720 --> 00:47:12,200 I think... 983 00:47:13,560 --> 00:47:18,960 ..if I've one criticism, you could say his calamari's a tad under. 984 00:47:18,960 --> 00:47:22,480 The scallops need that little bit more caramelisation. 985 00:47:22,480 --> 00:47:26,520 The scallop itself, it could have been taken a little bit further. 986 00:47:26,520 --> 00:47:28,960 In Michael's effort to show restraint, 987 00:47:28,960 --> 00:47:32,040 he hasn't relied on that intuition we were talking about. 988 00:47:32,040 --> 00:47:35,480 Think he's just a little bit fearful of overcooking it. 989 00:47:35,480 --> 00:47:38,560 Fear. Fear, exactly. 990 00:47:38,560 --> 00:47:40,240 He was a bit scared of... Of you. 991 00:47:40,240 --> 00:47:41,880 He's scared of you. No, nothing to do with me. 992 00:47:41,880 --> 00:47:43,040 100% he's scared of you. (LAUGHS) 993 00:47:43,040 --> 00:47:45,440 I'm only a visitor. You're here fulltime. 994 00:47:45,440 --> 00:47:47,880 Can I just say that when I worked in your kitchens, 995 00:47:47,880 --> 00:47:49,400 I put up a piece of calamari 996 00:47:49,400 --> 00:47:51,440 or a scallop that was undercooked like that, 997 00:47:51,440 --> 00:47:54,040 it would have came back airborne. 998 00:47:56,120 --> 00:47:58,240 I've got soft in my old age. (CHUCKLES) 999 00:48:01,600 --> 00:48:03,480 TOMMY: Good luck, Keyma. KEYMA: Thank you, guys. 1000 00:48:03,480 --> 00:48:04,560 Enjoy. 1001 00:48:15,040 --> 00:48:17,480 Hello. Good smile there. Hello, Keyma. 1002 00:48:17,480 --> 00:48:19,440 Hi. How are you? I'm very good. 1003 00:48:19,440 --> 00:48:21,080 How did it feel, cooking for Marco today? 1004 00:48:21,080 --> 00:48:24,880 It was such a privilege to have that recipe and follow it. 1005 00:48:24,880 --> 00:48:27,440 The ocean has been a big part of you cooking, right? 1006 00:48:27,440 --> 00:48:29,960 Look. (LAUGHS) She's got the seashells on. 1007 00:48:29,960 --> 00:48:31,640 Yeah, it has been a big part of my life. 1008 00:48:31,640 --> 00:48:35,120 And when you get to the beach and, you know, you smell the sea, 1009 00:48:35,120 --> 00:48:37,120 that's that dish in there. 1010 00:48:37,120 --> 00:48:38,520 How do you think you went today? 1011 00:48:38,520 --> 00:48:41,400 It's really, really hard to go that elegant. 1012 00:48:41,400 --> 00:48:45,080 At some point, I was like, "Well, I have to trust my gut feeling." 1013 00:48:45,080 --> 00:48:47,240 But I'm proud of it. 1014 00:48:47,240 --> 00:48:49,360 Do you really want immunity? 1015 00:48:49,360 --> 00:48:51,880 For me, getting immunity is just a reassurance 1016 00:48:51,880 --> 00:48:53,960 that you're actually getting better and better. 1017 00:48:55,280 --> 00:48:56,680 Would you like to sauce? 1018 00:48:58,760 --> 00:49:01,280 There you are. Thank you, Keyma. Thank you. 1019 00:49:01,280 --> 00:49:03,120 Thanks, Keyma. Thanks, guys. Enjoy. 1020 00:49:08,200 --> 00:49:09,440 Look, that's very good. 1021 00:49:09,440 --> 00:49:12,400 I've gotta say, your presentation has improved as we've come along. 1022 00:49:12,400 --> 00:49:14,760 (ALL LAUGH) But you have had seven goes. 1023 00:49:33,320 --> 00:49:34,800 This is the best sauce. Mm. 1024 00:49:34,800 --> 00:49:36,320 I'll tell you why, 1025 00:49:36,320 --> 00:49:38,240 because of the balance. 1026 00:49:38,240 --> 00:49:40,600 But also because of the texture. 1027 00:49:40,600 --> 00:49:43,920 I like the richness of the ink. I like that texture. 1028 00:49:43,920 --> 00:49:46,200 And then... 1029 00:49:46,200 --> 00:49:48,080 ..the ginger, the lemon, 1030 00:49:48,080 --> 00:49:50,280 I think she's a very clever young lady. 1031 00:49:50,280 --> 00:49:54,360 Just leaning into instinct, tasting something once and recreating this, 1032 00:49:54,360 --> 00:49:55,800 is deeply impressive. 1033 00:49:55,800 --> 00:49:58,480 Three elements here. She nails each and every element. 1034 00:49:58,480 --> 00:50:01,840 The scallops, they're beautiful and opaque in the centre. 1035 00:50:01,840 --> 00:50:05,480 You can tell that she's cooked squid back with her mum in Venezuela 1036 00:50:05,480 --> 00:50:07,400 over and over and over again. 1037 00:50:07,400 --> 00:50:10,120 She cleaned them like a pro and she's cooked them like a pro. 1038 00:50:10,120 --> 00:50:12,440 She was smiling the whole way through. 1039 00:50:12,440 --> 00:50:13,720 And she was proud. 1040 00:50:13,720 --> 00:50:17,280 And what she's done is as close to yours as we've see all day. 1041 00:50:17,280 --> 00:50:21,560 You do that Marco thing where you just, like, open up people's chests 1042 00:50:21,560 --> 00:50:24,680 and, like, give the heart a bit of a massage and off they go 1043 00:50:24,680 --> 00:50:26,040 and they're a better cook for it. 1044 00:50:26,040 --> 00:50:27,720 We can see that in Keyma's cook today. 1045 00:50:27,720 --> 00:50:28,720 Mm. Yeah. 1046 00:50:30,920 --> 00:50:34,120 Well, this challenge was over in a flash 1047 00:50:34,120 --> 00:50:37,360 but that does not mean that it was a walk in the park. 1048 00:50:37,360 --> 00:50:39,560 You only had 45 minutes 1049 00:50:39,560 --> 00:50:44,280 to recreate a dish from one of the world's most influential chefs. 1050 00:50:44,280 --> 00:50:46,360 Whatever Marco's done in this kitchen, 1051 00:50:46,360 --> 00:50:49,720 he is definitely inspired you guys to new heights. 1052 00:50:49,720 --> 00:50:52,440 So, let's give it up for Marco Pierre White. 1053 00:50:52,440 --> 00:50:54,680 (APPLAUSE) 1054 00:50:54,680 --> 00:50:57,880 No, no, no, no. I don't want any of that. 1055 00:50:57,880 --> 00:51:00,920 Marco, how do you think they went today? 1056 00:51:00,920 --> 00:51:02,360 I have to confess... 1057 00:51:03,880 --> 00:51:05,160 ..that I was shocked. 1058 00:51:06,240 --> 00:51:08,880 I was shocked by how good you all cook. 1059 00:51:13,480 --> 00:51:16,600 Out of all the MasterChefs I've ever done, 1060 00:51:16,600 --> 00:51:19,360 you are the strongest chefs they've ever fed me. 1061 00:51:22,320 --> 00:51:24,480 You each made a considered effort 1062 00:51:24,480 --> 00:51:27,720 but only one of you can win immunity. 1063 00:51:27,720 --> 00:51:30,200 The dish that best resembled Marco's... 1064 00:51:32,280 --> 00:51:34,400 ..and the winner of immunity today... 1065 00:51:36,960 --> 00:51:38,320 ..was cooked by... 1066 00:51:40,800 --> 00:51:42,520 ..Keyma. No! 1067 00:51:42,520 --> 00:51:44,240 (ALL EXCLAIM AND CLAP) 1068 00:51:54,160 --> 00:51:55,600 Shimmy! Shimmy! Shimmy! 1069 00:51:57,120 --> 00:51:58,560 Well done. 1070 00:51:58,560 --> 00:52:01,480 MEL: Keyma, you nailed each and every element. 1071 00:52:01,480 --> 00:52:04,360 It was a real triumph. Well done. 1072 00:52:04,360 --> 00:52:07,720 It's amazing. It's an amazing feeling. 1073 00:52:07,720 --> 00:52:10,920 When that dish came in, it was so beautiful, 1074 00:52:10,920 --> 00:52:12,800 I was so excited to replicate it. 1075 00:52:12,800 --> 00:52:14,920 Congratulations. Thank you. 1076 00:52:17,080 --> 00:52:20,280 Everyone else, unfortunately, no such comfort. 1077 00:52:20,280 --> 00:52:24,160 There's elimination on Sunday and one of you will be going home. 1078 00:52:25,400 --> 00:52:27,440 It's not just any elimination 1079 00:52:27,440 --> 00:52:28,840 because the good news is 1080 00:52:28,840 --> 00:52:32,680 Marco will be joining us again on Sunday. 1081 00:52:32,680 --> 00:52:34,600 (LAUGHS) (ALL EXCLAIM) 1082 00:52:34,600 --> 00:52:36,920 Whether you like it or not! (LAUGHTER) 1083 00:52:38,280 --> 00:52:41,120 But...don't think about the elimination on Sunday 1084 00:52:41,120 --> 00:52:44,880 because we have a very special masterclass for you, right now. 1085 00:52:44,880 --> 00:52:45,880 Thank you. 1086 00:52:57,080 --> 00:52:58,240 Hey! 1087 00:52:58,240 --> 00:53:00,120 Hello! Here we go. 1088 00:53:00,120 --> 00:53:01,560 Welcome. 1089 00:53:05,000 --> 00:53:06,640 Welcome, everybody, 1090 00:53:06,640 --> 00:53:08,160 to another masterclass. 1091 00:53:09,560 --> 00:53:12,800 We love masterclass days just as much as you guys do 1092 00:53:12,800 --> 00:53:14,960 because we get to see you do a bit of cooking, 1093 00:53:14,960 --> 00:53:18,360 you get to see us do a bit of cooking, it's a win-win, right? 1094 00:53:18,360 --> 00:53:21,160 Definitely. Love it. Everyone gets to learn something new. 1095 00:53:21,160 --> 00:53:24,880 Earlier in the week, you showed us your rainy-day dishes 1096 00:53:24,880 --> 00:53:28,400 and now, Andy and I are gonna show you ours. 1097 00:53:28,400 --> 00:53:30,320 How's that sound? Sounds good. ALL: Great. 1098 00:53:30,320 --> 00:53:31,600 You guys sound stoked. 1099 00:53:31,600 --> 00:53:33,040 Enthusiastic. Yes. 1100 00:53:33,040 --> 00:53:36,160 "What are they?" I hear them asking, Andy. I'm sure they're asking. 1101 00:53:36,160 --> 00:53:37,320 What's cooking?! 1102 00:53:37,320 --> 00:53:38,600 What are you cooking? What are they? 1103 00:53:38,600 --> 00:53:41,120 I'm gonna be making butter chicken. 1104 00:53:41,120 --> 00:53:42,280 ALL: Oh! 1105 00:53:42,280 --> 00:53:44,040 Yum. Yeah. 1106 00:53:44,040 --> 00:53:45,360 And you? 1107 00:53:45,360 --> 00:53:48,480 Uh, I'm going to do a fish curry. 1108 00:53:48,480 --> 00:53:50,920 Ooh. With coconut sambal. 1109 00:53:52,720 --> 00:53:55,320 I'm also gonna be making some naan bread. 1110 00:53:55,320 --> 00:53:57,000 And I'm gonna steal some. 1111 00:53:57,000 --> 00:53:58,880 (ALL LAUGH) 1112 00:53:58,880 --> 00:54:02,880 I'm actually gonna be cooking... with this. 1113 00:54:02,880 --> 00:54:05,680 ALL: Oh! Oh, wow. 1114 00:54:05,680 --> 00:54:07,400 Right? So cool. 1115 00:54:07,400 --> 00:54:09,840 That is so cool. This is a tandoor oven. 1116 00:54:09,840 --> 00:54:13,520 I've never used one of these before so this could be quite funny. 1117 00:54:13,520 --> 00:54:15,040 Excellent. It will be very funny. 1118 00:54:15,040 --> 00:54:16,360 It's been a funny day. 1119 00:54:16,360 --> 00:54:17,760 Burn the arm hairs off. 1120 00:54:17,760 --> 00:54:21,080 Exactly. I'm gonna have no hair left on my tattooed arm. 1121 00:54:21,080 --> 00:54:22,120 It'll be fine. 1122 00:54:22,120 --> 00:54:24,200 Righto, I'm gonna swing around, let's get started. 1123 00:54:24,200 --> 00:54:25,440 Let's do it. 1124 00:54:26,640 --> 00:54:28,800 Alright, butter chicken. Let's go. 1125 00:54:30,080 --> 00:54:33,440 With butter chicken, there's two parts to the marinade for the chicken 1126 00:54:33,440 --> 00:54:35,400 so we're making the first part. 1127 00:54:35,400 --> 00:54:38,320 I've got 40 grams of ginger. 1128 00:54:38,320 --> 00:54:39,880 Kashmiri chilli. 1129 00:54:39,880 --> 00:54:41,200 Paprika. 1130 00:54:41,200 --> 00:54:42,560 Some salt. 1131 00:54:42,560 --> 00:54:45,240 And then I'm gonna throw in the juice of one lemon. 1132 00:54:45,240 --> 00:54:47,440 How about these things? 1133 00:54:47,440 --> 00:54:49,240 My wife showed me how to use them. 1134 00:54:49,240 --> 00:54:50,400 I had no idea. 1135 00:54:50,400 --> 00:54:52,080 I laughed at her for years. 1136 00:54:52,080 --> 00:54:54,960 And then I did it and I was like, "Oh, my God. How good." 1137 00:54:54,960 --> 00:54:56,680 You can see the colour. 1138 00:54:56,680 --> 00:54:59,440 Nice and red. 1139 00:54:59,440 --> 00:55:00,920 Chicken goes in. 1140 00:55:00,920 --> 00:55:04,320 And we're just gonna leave this at least 30 minutes. 1141 00:55:04,320 --> 00:55:06,440 An hour if you can, if you've got time, 1142 00:55:06,440 --> 00:55:08,440 and that really gets into the chicken. 1143 00:55:09,880 --> 00:55:13,240 So, fish curry-wise, I'm gonna do a fish wing curry, 1144 00:55:13,240 --> 00:55:16,080 we've got the fish wings that are marinading just in fish sauce 1145 00:55:16,080 --> 00:55:17,720 to season them up. 1146 00:55:17,720 --> 00:55:20,080 Then I'm gonna barbecue the wings. 1147 00:55:20,080 --> 00:55:22,560 What else I've got going on is 1148 00:55:22,560 --> 00:55:27,320 we're gonna make a super fresh and sweet-and-sour curry paste. 1149 00:55:28,680 --> 00:55:30,960 I've got two tablespoons of sesame oil. 1150 00:55:30,960 --> 00:55:34,840 Galangal, ginger, lemongrass, garlic, in they go. 1151 00:55:34,840 --> 00:55:36,640 Get a fair old heat going on here. 1152 00:55:36,640 --> 00:55:40,200 I'm also gonna go in with about 10 long red chillies. 1153 00:55:40,200 --> 00:55:44,200 I've deseeded about half and then left the other half with seeds in. 1154 00:55:44,200 --> 00:55:46,520 Three sprigs of coriander. 1155 00:55:46,520 --> 00:55:47,800 They can go in. 1156 00:55:47,800 --> 00:55:49,560 And now, we're just gonna cook that down 1157 00:55:49,560 --> 00:55:52,120 and get some really good colour on these guys 1158 00:55:52,120 --> 00:55:56,160 before we start to add the sweetness into the curry paste. 1159 00:55:56,160 --> 00:55:57,760 Zonfrillo, how you travelling? 1160 00:55:57,760 --> 00:56:01,200 So I've just put together the yoghurt marinade. 1161 00:56:01,200 --> 00:56:02,960 So two marinades. 1162 00:56:02,960 --> 00:56:05,400 Second one is more spices but with yoghurt. 1163 00:56:05,400 --> 00:56:09,240 In this bowl is green cardamom, turmeric, ground cumin, 1164 00:56:09,240 --> 00:56:13,560 ground coriander, garam masala, Kashmiri chilli powder, grapeseed oil 1165 00:56:13,560 --> 00:56:15,360 and some salt to taste. 1166 00:56:15,360 --> 00:56:18,920 So that's ready for my chicken so now I'm gonna get on to my naan bread. 1167 00:56:18,920 --> 00:56:21,200 Flour, straight into the bowl. 1168 00:56:21,200 --> 00:56:22,360 400 grams. 1169 00:56:22,360 --> 00:56:25,640 Then we've got yoghurt, 180 grams. 1170 00:56:25,640 --> 00:56:27,560 150 grams of water. 1171 00:56:28,720 --> 00:56:30,920 Just stick your yeast in there. 1172 00:56:30,920 --> 00:56:32,960 Sugar in along with that. 1173 00:56:32,960 --> 00:56:34,160 We stick it in. 1174 00:56:35,320 --> 00:56:38,600 Once I incorporate it all, then the salt goes in. 1175 00:56:40,320 --> 00:56:44,920 So I've sweated down, caramelised all of my aromats in there now, 1176 00:56:44,920 --> 00:56:47,560 hit it with some tomato paste. 1177 00:56:47,560 --> 00:56:51,040 Once that's caramelised down, I've got more sweetness. 1178 00:56:51,040 --> 00:56:53,200 So tomatoes, 400 grams. 1179 00:56:53,200 --> 00:56:55,440 I've got 2 tablespoons of kecap manis. 1180 00:56:55,440 --> 00:56:58,800 And then 50 grams palm sugar. 1181 00:56:58,800 --> 00:57:01,800 So we can go quite hard on the sweetness now, 1182 00:57:01,800 --> 00:57:05,280 knowing that we're gonna break it down later on when we season it up. 1183 00:57:05,280 --> 00:57:07,560 So now I'm gonna crank the heat up, bring it to a boil, 1184 00:57:07,560 --> 00:57:08,760 reduce to a simmer. 1185 00:57:08,760 --> 00:57:10,960 And then that's gonna tick for probably an hour. 1186 00:57:12,080 --> 00:57:14,920 OK, so the dough is ready to go. 1187 00:57:14,920 --> 00:57:16,440 Grease the inside of your bowl. 1188 00:57:16,440 --> 00:57:20,000 Dough in, covered, let it prove. 1189 00:57:20,000 --> 00:57:22,880 In the meantime, we gotta make the gravy. 1190 00:57:22,880 --> 00:57:26,080 A really good butter chicken is all about the gravy. 1191 00:57:26,080 --> 00:57:28,560 So start off with some oil in the pan. 1192 00:57:28,560 --> 00:57:33,040 Then we're gonna add 40 grams of ginger, 40 grams of garlic. 1193 00:57:33,040 --> 00:57:36,640 Then tomato, triple concentrate, 200 grams. 1194 00:57:36,640 --> 00:57:38,680 And then spices. 1195 00:57:38,680 --> 00:57:41,760 We've got cayenne pepper, turmeric, 1196 00:57:41,760 --> 00:57:44,880 Kashmiri chilli, cumin, coriander. 1197 00:57:44,880 --> 00:57:47,000 And I wanna let it cook for about 20 minutes. 1198 00:57:47,000 --> 00:57:48,480 what are you up to? 1199 00:57:48,480 --> 00:57:51,520 So, this is my curry paste. 1200 00:57:51,520 --> 00:57:54,960 So most of that liquid has evaporated 1201 00:57:54,960 --> 00:57:59,920 so now, we can go into our blender and blitz it up so it's a paste. 1202 00:58:04,760 --> 00:58:06,360 And now, we're gonna get the tandoor. 1203 00:58:06,360 --> 00:58:08,160 Naan bread first. 1204 00:58:08,160 --> 00:58:11,360 Do you reckon you're gonna... Get lost in the coals of the tandoor? 1205 00:58:11,360 --> 00:58:13,200 Listen, it's probable. You know? Right. 1206 00:58:13,200 --> 00:58:15,600 I'm not a tandoor oven expert, by any means. 1207 00:58:15,600 --> 00:58:17,680 Some might call me a novice. 1208 00:58:17,680 --> 00:58:20,840 Naan bread dough, proved. Ooh. 1209 00:58:20,840 --> 00:58:24,800 So just get it into a rough naan shape. 1210 00:58:24,800 --> 00:58:28,120 If you don't have a tandoor oven at home... 1211 00:58:28,120 --> 00:58:30,040 (LAUGHTER) 1212 00:58:30,040 --> 00:58:33,120 I mean, like, who doesn't have a tandoor oven? 1213 00:58:33,120 --> 00:58:37,320 Um, you can use like a cast iron pan on the stove. 1214 00:58:37,320 --> 00:58:39,200 You can get, like, a reasonable flavour. 1215 00:58:39,200 --> 00:58:42,240 Then we've got a bunch of tea towels, right, strung up together. 1216 00:58:42,240 --> 00:58:43,600 Stretch your dough... 1217 00:58:44,960 --> 00:58:47,240 ..and you'll get a much better product. 1218 00:58:49,080 --> 00:58:50,080 Are we ready? 1219 00:58:51,560 --> 00:58:54,120 And...in. 1220 00:58:54,120 --> 00:58:56,360 Without burning your hand. 1221 00:58:56,360 --> 00:59:00,480 So immediately, in a tandoor oven, you'll see these bubbles happen 1222 00:59:00,480 --> 00:59:03,960 because there's a huge amount of heat hitting it on both sides. 1223 00:59:05,600 --> 00:59:07,000 ALVIN: Oh, wow. 1224 00:59:07,000 --> 00:59:09,040 (ALL EXCLAIM) 1225 00:59:09,040 --> 00:59:12,120 So if you look at that, pretty nice. 1226 00:59:12,120 --> 00:59:14,480 What I wanna do is just keep them in a 50-degree oven, 1227 00:59:14,480 --> 00:59:18,320 just so they can stay nice and warm, ready for your curry. 1228 00:59:19,680 --> 00:59:20,920 ANNOUNCER: Coming up... 1229 00:59:20,920 --> 00:59:23,720 You can see how rich and delicious that looks. 1230 00:59:23,720 --> 00:59:27,800 ..Andy and Jock finish off their rainy-day dishes. 1231 00:59:27,800 --> 00:59:30,280 Have I done alright? You nailed it. I'm amazed. 1232 00:59:30,280 --> 00:59:32,800 You did really well. 1233 00:59:32,800 --> 00:59:34,280 Then... 1234 00:59:34,280 --> 00:59:36,160 Today with me is someone really special, 1235 00:59:36,160 --> 00:59:38,800 she has mastered Australian-Vietnamese cuisine. 1236 00:59:38,800 --> 00:59:43,640 ..Chef Thi Le makes her delicious turmeric chicken banh mi. 1237 00:59:43,640 --> 00:59:45,280 And later, 1238 00:59:45,280 --> 00:59:47,280 it's Mindy from the Favourites 1239 00:59:47,280 --> 00:59:49,960 up against Celebrity MasterChef winner... 1240 00:59:49,960 --> 00:59:51,400 JOCK: There he is! 1241 00:59:51,400 --> 00:59:54,240 ..and AFL superstar Nick Riewoldt. 1242 00:59:54,240 --> 00:59:56,400 What do we need to do? I'm your apprentice. Let's go. 1243 00:59:56,400 --> 00:59:57,720 Oh, really? What do you want? 1244 00:59:57,720 --> 01:00:00,400 Oh, this is gonna be fun. It's gonna be fun? This is gonna be fun. 1245 01:00:09,560 --> 01:00:13,280 Today I'm making butter chicken with naan bread. 1246 01:00:14,960 --> 01:00:18,160 And I over here am making a fish curry. 1247 01:00:19,280 --> 01:00:20,400 You right, tandoor man? 1248 01:00:20,400 --> 01:00:23,320 Yeah. I was just hanging around, cooking naan bread, you know? 1249 01:00:27,320 --> 01:00:29,880 So, curry paste is blended. 1250 01:00:29,880 --> 01:00:32,360 It's full of aromats, it's full of sweetness. 1251 01:00:32,360 --> 01:00:34,000 Oh, my God. That's lovely. 1252 01:00:34,000 --> 01:00:35,040 Yeah. 1253 01:00:35,040 --> 01:00:37,560 I've sweated down some onions. 1254 01:00:37,560 --> 01:00:40,320 Now we can go in with our curry paste, 1255 01:00:40,320 --> 01:00:44,000 and then we can hit it with our coconut milk. 1256 01:00:44,000 --> 01:00:46,800 You can see already, it's got a pretty epic colour on it. 1257 01:00:46,800 --> 01:00:48,600 Reduce to a simmer. 1258 01:00:48,600 --> 01:00:51,080 And now I'm going to start my coconut sambal. 1259 01:00:51,080 --> 01:00:53,840 So we're going to go in with about a tablespoon and a half 1260 01:00:53,840 --> 01:00:56,400 of dried anchovies, and we'll just start to pound them up. 1261 01:00:56,400 --> 01:00:59,360 We want them to be pretty fine. 1262 01:00:59,360 --> 01:01:04,040 Then in with lime juice, four cherry tomatoes, 1263 01:01:04,040 --> 01:01:06,920 and we're going to really smash this up. 1264 01:01:06,920 --> 01:01:11,080 Chilli powder, probably one teaspoon worth in. 1265 01:01:11,080 --> 01:01:13,280 I've got shredded coconut here. 1266 01:01:13,280 --> 01:01:17,320 We really want the coconut to suck all of the goodness up 1267 01:01:17,320 --> 01:01:20,120 and just start to work all this together. 1268 01:01:20,120 --> 01:01:22,040 Smells super funky. 1269 01:01:22,040 --> 01:01:24,160 And then we'll leave this for about 20 minutes. 1270 01:01:24,160 --> 01:01:26,040 It just gets better and better. 1271 01:01:26,040 --> 01:01:28,000 I've got the naan mix ready for you, mate. 1272 01:01:28,000 --> 01:01:29,720 Are we on? Are you going to cook it? 1273 01:01:29,720 --> 01:01:31,040 Yeah, I'll have a crack. 1274 01:01:31,040 --> 01:01:32,040 (CHUCKLES) 1275 01:01:33,120 --> 01:01:34,920 Righto, Naan 101. Hit me. 1276 01:01:34,920 --> 01:01:38,320 So you just want to try and get it to hit and stick, right. 1277 01:01:38,320 --> 01:01:40,400 So, flat you can get it. Righto. 1278 01:01:40,400 --> 01:01:42,240 Without burning yourself. 1279 01:01:42,240 --> 01:01:43,320 WOMAN: Go! 1280 01:01:43,320 --> 01:01:44,800 Uh... 1281 01:01:44,800 --> 01:01:47,200 It's like when it's cold in the swimming pool 1282 01:01:47,200 --> 01:01:50,120 and you're on the blocks. 1283 01:01:50,120 --> 01:01:51,440 MONTANA: Shall we count you in? 1284 01:01:51,440 --> 01:01:52,720 Yeah, count me in. OK. 1285 01:01:52,720 --> 01:01:56,040 Three, two, one - go! 1286 01:01:56,040 --> 01:01:57,040 ALVIN: Yeah! 1287 01:01:57,040 --> 01:01:58,040 Did it stick? 1288 01:01:58,040 --> 01:01:59,480 Did it stick? Did it work? 1289 01:01:59,480 --> 01:02:00,880 It's hot! It's hot, isn't it? 1290 01:02:00,880 --> 01:02:02,000 Yeah. 1291 01:02:02,000 --> 01:02:03,360 Where's the tongs? 1292 01:02:03,360 --> 01:02:05,320 (LAUGHTER) 1293 01:02:06,320 --> 01:02:07,320 It's a bit high. 1294 01:02:07,320 --> 01:02:08,680 I can't move it now, though. 1295 01:02:08,680 --> 01:02:11,120 I got here. Relax. 1296 01:02:11,120 --> 01:02:14,000 Just at the top, it's just probably going to be a little bit blond. 1297 01:02:14,000 --> 01:02:16,760 Mate, I saw a few of yours when you first did it 1298 01:02:16,760 --> 01:02:18,840 when we were in the kitchen out there. 1299 01:02:21,280 --> 01:02:23,760 That's not that bad, like, for a first go. 1300 01:02:26,000 --> 01:02:27,960 We going in here. I like it, do one more. Yeah. 1301 01:02:27,960 --> 01:02:29,320 One more? Yes. 1302 01:02:29,320 --> 01:02:31,520 No feeling in my left hand, but that's OK. 1303 01:02:34,640 --> 01:02:36,480 There you go. Conviction. 1304 01:02:36,480 --> 01:02:37,880 That's better. look at it. 1305 01:02:39,200 --> 01:02:41,280 And you got the... It's going hard. 1306 01:02:42,840 --> 01:02:45,720 Meanwhile, the chicken's been in its first marinade 1307 01:02:45,720 --> 01:02:48,840 with the lemon juice and the chilli for about half an hour. 1308 01:02:48,840 --> 01:02:50,160 I've made my yoghurt marinade. 1309 01:02:50,160 --> 01:02:52,720 I'm now going to incorporate the two of these together 1310 01:02:52,720 --> 01:02:54,520 and mix it thoroughly. 1311 01:02:54,520 --> 01:02:56,720 Make sure you do the double marinade. 1312 01:02:56,720 --> 01:03:01,280 Then we'll skewer them up so we can get them on the tandoor. 1313 01:03:02,640 --> 01:03:04,320 Whoa, whoa! 1314 01:03:06,680 --> 01:03:08,280 Righto. 1315 01:03:08,280 --> 01:03:10,720 Fish wings. So these guys smell epic now. 1316 01:03:10,720 --> 01:03:12,200 Super funky from that fish sauce. 1317 01:03:12,200 --> 01:03:17,200 We're going to go on skin side down to, like, a medium grill. 1318 01:03:17,200 --> 01:03:20,760 I don't want this super hot, because if we go too hard, too fast, 1319 01:03:20,760 --> 01:03:23,120 we're going to get caramelisation and char on the outside. 1320 01:03:23,120 --> 01:03:24,800 It's still going to be raw in the middle. 1321 01:03:24,800 --> 01:03:29,520 I'm just buttering my chicken that's been sitting on the skewer 1322 01:03:29,520 --> 01:03:33,000 and that butter is just going to help caramelise. 1323 01:03:33,000 --> 01:03:34,160 They're ready. 1324 01:03:34,160 --> 01:03:37,560 I like to sort of load the coals up on one side. 1325 01:03:44,560 --> 01:03:46,200 And that's it. 1326 01:03:46,200 --> 01:03:47,880 All we got to do is just keep moving it. 1327 01:03:47,880 --> 01:03:50,440 You know? You're a human rotisserie. 1328 01:03:52,680 --> 01:03:56,720 So, fish has been cooking skin side down. 1329 01:03:56,720 --> 01:03:58,200 And then we'll just flip him over. 1330 01:03:58,200 --> 01:03:59,880 I've just got a little bit of the curry paste here, 1331 01:03:59,880 --> 01:04:02,600 which I'm just going to brush all over. 1332 01:04:02,600 --> 01:04:04,120 It's just going to add another layer. 1333 01:04:05,760 --> 01:04:08,600 I have also got about 150 grams of butter. 1334 01:04:08,600 --> 01:04:11,400 That's what we're going to brush my naan bread with. 1335 01:04:11,400 --> 01:04:13,440 I've put in three cloves of garlic, 1336 01:04:13,440 --> 01:04:15,200 which I've just really finely sliced, 1337 01:04:15,200 --> 01:04:17,320 and then once it starts to caramelise 1338 01:04:17,320 --> 01:04:20,320 I'm going to throw some curry leaves in at the end. 1339 01:04:20,320 --> 01:04:22,440 So now the chicken is ready. 1340 01:04:22,440 --> 01:04:25,080 I'm just going to let them rest there for a hot minute. 1341 01:04:25,080 --> 01:04:27,760 Meanwhile, we've got browned butter, 1342 01:04:27,760 --> 01:04:30,120 which has had our toasted spices in it. 1343 01:04:30,120 --> 01:04:32,560 And so I'm going to get my naan bread, 1344 01:04:32,560 --> 01:04:35,560 brush the top of them with that spiced butter. 1345 01:04:36,760 --> 01:04:38,760 Seeds toasted on the top. 1346 01:04:38,760 --> 01:04:40,560 Be generous. 1347 01:04:40,560 --> 01:04:43,320 We've got our garlic naan with curry leaves, 1348 01:04:43,320 --> 01:04:45,960 which I've just drowned in my butter. 1349 01:04:45,960 --> 01:04:49,080 I've obviously got a nice little layer of the curry sauce. 1350 01:04:49,080 --> 01:04:52,360 Transfer my sambal into a little bowl, 1351 01:04:52,360 --> 01:04:54,080 and then I've got my wing here. 1352 01:04:54,080 --> 01:04:56,280 It's just been chilling. 1353 01:04:56,280 --> 01:04:57,280 That can go in. 1354 01:04:58,720 --> 01:05:04,480 So, get the chicken in. You can see how rich and delicious that looks. 1355 01:05:04,480 --> 01:05:07,440 This has got so much flavour packed in in the early stages 1356 01:05:07,440 --> 01:05:09,080 through the double marination 1357 01:05:09,080 --> 01:05:12,640 that you've got flavour for days. 1358 01:05:12,640 --> 01:05:16,200 So, straight into a dish, beautiful chunks. 1359 01:05:17,600 --> 01:05:20,600 And so there it is. It's my butter chicken with naan bread. 1360 01:05:20,600 --> 01:05:22,920 (APPLAUSE) 1361 01:05:26,440 --> 01:05:28,680 So, serving up now. 1362 01:05:28,680 --> 01:05:31,680 Fish wing curry, garlic naan and coconut sambal. 1363 01:05:31,680 --> 01:05:33,360 (APPLAUSE) 1364 01:05:36,280 --> 01:05:38,360 Alright, this is the important bit. 1365 01:05:38,360 --> 01:05:40,960 Who wants to taste it? 1366 01:05:40,960 --> 01:05:42,520 Harry. Yes! 1367 01:05:42,520 --> 01:05:44,080 And Sarah. How could you not taste it? 1368 01:05:44,080 --> 01:05:46,560 Let's go. I cannot go past this. 1369 01:05:46,560 --> 01:05:48,280 Come on, Sez. Oh, my God. 1370 01:05:48,280 --> 01:05:49,720 So fluffy. Yeah. 1371 01:05:49,720 --> 01:05:50,720 Oh! 1372 01:05:52,800 --> 01:05:54,120 With the nigella seed. 1373 01:05:55,160 --> 01:05:57,280 Andy, are you gonna taste it or what? Yeah, man. Coming. 1374 01:05:57,280 --> 01:05:59,120 Come on, mate. I just needed an invitation. 1375 01:06:02,760 --> 01:06:06,120 That smokiness, the char just makes it. 1376 01:06:06,120 --> 01:06:09,760 And the double marinade, it's so juicy and yum. 1377 01:06:09,760 --> 01:06:10,760 Have I done alright? 1378 01:06:10,760 --> 01:06:12,160 You nailed it. I'm amazed. 1379 01:06:13,880 --> 01:06:15,280 You did really well. 1380 01:06:15,280 --> 01:06:16,920 (LAUGHTER) 1381 01:06:16,920 --> 01:06:19,320 Andy left me hanging. Thanks for that. Amazing. 1382 01:06:19,320 --> 01:06:20,960 I didn't want to splat you with butter chicken. 1383 01:06:20,960 --> 01:06:21,960 Harry, what do you think? 1384 01:06:23,160 --> 01:06:24,960 It's really bloody good. 1385 01:06:24,960 --> 01:06:26,640 It's really... It's really, really good. 1386 01:06:26,640 --> 01:06:29,120 Nigella seeds on the naan is awesome. 1387 01:06:29,120 --> 01:06:31,040 The butter chicken's just, like, spot on. 1388 01:06:31,040 --> 01:06:33,120 It's exactly what you want to eat when it's cold outside. 1389 01:06:33,120 --> 01:06:34,240 A rainy day. Exactly. 1390 01:06:34,240 --> 01:06:35,240 It's perfect. 1391 01:06:35,240 --> 01:06:36,720 Alright, ladies, let's go and taste Andy's. 1392 01:06:36,720 --> 01:06:38,000 Fish curry time. 1393 01:06:42,880 --> 01:06:44,840 Yum, yum. Go your hardest. 1394 01:06:44,840 --> 01:06:46,240 I'm so intrigued by this. 1395 01:06:46,240 --> 01:06:49,520 Wow, that fish is cooked beautifully, mate. 1396 01:06:49,520 --> 01:06:51,400 I wouldn't expect anything less from a masterchef. 1397 01:06:51,400 --> 01:06:53,360 Yum. That's actually really nice. 1398 01:06:53,360 --> 01:06:54,480 Really balanced. 1399 01:06:56,800 --> 01:06:58,280 Mate, that's delicious. 1400 01:06:58,280 --> 01:07:01,480 The fish curry is just so many layers of flavour, 1401 01:07:01,480 --> 01:07:03,040 and I really like the sweet, sour vibe. 1402 01:07:03,040 --> 01:07:04,680 Yeah. That's very up my alley. 1403 01:07:04,680 --> 01:07:06,120 So all about it. Really, really good. 1404 01:07:06,120 --> 01:07:07,240 Glad you girls liked it. 1405 01:07:07,240 --> 01:07:08,880 Amazing. Thank you. 1406 01:07:10,720 --> 01:07:11,720 Yeah! 1407 01:07:12,840 --> 01:07:15,000 Couple of tips and tricks there for you guys 1408 01:07:15,000 --> 01:07:16,800 and a couple of delicious curries. 1409 01:07:16,800 --> 01:07:20,040 Now you have to see Mel and her very special guest. 1410 01:07:20,040 --> 01:07:21,640 They're waiting for you guys in the restaurant. 1411 01:07:21,640 --> 01:07:22,960 Thank you. See ya! 1412 01:07:22,960 --> 01:07:24,400 See ya, guys. Thank you. 1413 01:07:24,400 --> 01:07:26,360 Give him a round of applause. Yes! 1414 01:07:29,880 --> 01:07:31,520 Oh-ayyy! 1415 01:07:31,520 --> 01:07:35,000 Hello. ALL: Hi! 1416 01:07:35,000 --> 01:07:39,680 Looking very studious with your notepads and pens. 1417 01:07:39,680 --> 01:07:43,520 Today with me is someone very special - an incredible chef. 1418 01:07:43,520 --> 01:07:46,160 She has mastered Australian-Vietnamese cuisine. 1419 01:07:46,160 --> 01:07:49,320 Her own restaurant sells a diverse range of delicious 1420 01:07:49,320 --> 01:07:51,040 and delectable banh mi. 1421 01:07:52,360 --> 01:07:56,680 Please welcome owner and head chef of Anchovy in Richmond 1422 01:07:56,680 --> 01:08:00,040 and Ca Com Banh Mi Bar, Thi Le! 1423 01:08:04,640 --> 01:08:05,960 Thi, welcome. 1424 01:08:05,960 --> 01:08:07,160 Thank you for having me. 1425 01:08:07,160 --> 01:08:09,440 Is it cool to be in the MasterChef kitchen? 1426 01:08:09,440 --> 01:08:10,800 Yeah, it is. 1427 01:08:10,800 --> 01:08:12,680 It's like a chef's dream come true. 1428 01:08:12,680 --> 01:08:14,040 I've been walking around the back going, 1429 01:08:14,040 --> 01:08:17,440 "Oh, God. I wish I had this at the restaurant." 1430 01:08:17,440 --> 01:08:20,080 OK. So, Thi, what are we cooking today? 1431 01:08:20,080 --> 01:08:23,320 Today we'll be making the turmeric chicken banh mi from Ca Com. 1432 01:08:24,760 --> 01:08:28,080 Turmeric chicken has kind of been a staple at Ca Com. 1433 01:08:28,080 --> 01:08:31,160 We decided to do this banh mi without any pate. 1434 01:08:31,160 --> 01:08:33,080 And I think a lot of Vietnamese will be like, 1435 01:08:33,080 --> 01:08:35,080 "Oh, my God, what's going on?" you know. 1436 01:08:35,080 --> 01:08:39,280 I just feel like you put so much effort into making the curry paste, 1437 01:08:39,280 --> 01:08:40,680 to putting the herbs in, 1438 01:08:40,680 --> 01:08:44,720 and then to have something so rich and heavy to mask all that... 1439 01:08:44,720 --> 01:08:47,280 It's complete without that particular aspect. 1440 01:08:47,280 --> 01:08:49,480 Yeah. So where do we get started today? 1441 01:08:49,480 --> 01:08:52,440 So I think first of all, we'll make the marinade. 1442 01:08:52,440 --> 01:08:55,920 So you've some garlic ginger, coriander root, dill root, 1443 01:08:55,920 --> 01:08:56,920 some chilli, 1444 01:08:56,920 --> 01:08:58,520 some fresh and dried turmeric, 1445 01:08:58,520 --> 01:09:01,800 some coconut cream and fish sauce. 1446 01:09:01,800 --> 01:09:04,120 Pop everything in. 1447 01:09:04,120 --> 01:09:05,240 Yeah. Alright. 1448 01:09:08,240 --> 01:09:10,600 So what are we looking for in terms of texture here? 1449 01:09:10,600 --> 01:09:13,120 Are you looking to completely obliterate everything? 1450 01:09:13,120 --> 01:09:14,240 No, I love texture. 1451 01:09:14,240 --> 01:09:17,360 We all have teeth. We don't need to puree everything. 1452 01:09:17,360 --> 01:09:19,120 (LAUGHTER) 1453 01:09:19,120 --> 01:09:21,240 Quote of the day. 1454 01:09:21,240 --> 01:09:24,160 That marinade already smells amazing. 1455 01:09:24,160 --> 01:09:27,800 So we have some chicken thigh with skin on here? 1456 01:09:27,800 --> 01:09:29,920 Yeah, about 200 grams or so. 1457 01:09:29,920 --> 01:09:32,520 And then we're going to mix. 1458 01:09:32,520 --> 01:09:34,960 How long would you usually marinate this chicken for? 1459 01:09:34,960 --> 01:09:38,200 Anywhere between 24 to 48 hours. 1460 01:09:38,200 --> 01:09:40,600 Alright, put that in the fridge. 1461 01:09:42,240 --> 01:09:46,640 So this is the chicken we've been marinating the last two days. 1462 01:09:46,640 --> 01:09:49,360 The magic of television. 1463 01:09:49,360 --> 01:09:51,760 Smells incredible already. 1464 01:09:51,760 --> 01:09:54,880 So we're going to be cooking it on the binchotan today, 1465 01:09:54,880 --> 01:09:56,160 also known as charcoal. 1466 01:09:56,160 --> 01:09:58,640 Would you always leave the skin on for something like this? 1467 01:09:58,640 --> 01:10:03,680 Yeah, it's very cliche, but fat is flavour and especially... 1468 01:10:03,680 --> 01:10:05,680 Especially when you're cooking on charcoal 1469 01:10:05,680 --> 01:10:07,520 and the fat's gonna drip down 1470 01:10:07,520 --> 01:10:09,280 and it's gonna create little smoky sparks 1471 01:10:09,280 --> 01:10:13,160 and it's just going to impart more flavour into the meat. 1472 01:10:13,160 --> 01:10:15,800 How hot do the coals need to be in order for this to be perfect? 1473 01:10:15,800 --> 01:10:17,360 You're looking at a medium heat. 1474 01:10:17,360 --> 01:10:19,840 You don't want it to be too high where it's just going to char 1475 01:10:19,840 --> 01:10:20,880 everything straightaway. 1476 01:10:20,880 --> 01:10:23,360 And then inside of the chicken, it's going to be raw. 1477 01:10:23,360 --> 01:10:25,160 Yeah. 1478 01:10:25,160 --> 01:10:27,160 And do you always start skin side down? 1479 01:10:27,160 --> 01:10:28,520 Yeah, always skin side down. 1480 01:10:28,520 --> 01:10:29,600 Yep. 1481 01:10:29,600 --> 01:10:33,480 You can smell the transformation of fat and protein happening 1482 01:10:33,480 --> 01:10:34,520 right in front of you. 1483 01:10:34,520 --> 01:10:36,320 I think that's one of the most magical things. 1484 01:10:37,440 --> 01:10:39,240 Ohh! Getting so excited. 1485 01:10:41,320 --> 01:10:42,880 ANNOUNCER: Coming up... 1486 01:10:42,880 --> 01:10:45,360 My mouth is watering. 1487 01:10:45,360 --> 01:10:49,200 ..chef Thi Le assembles her stunning banh mi. 1488 01:10:49,200 --> 01:10:50,240 WOMAN: So good. 1489 01:10:50,240 --> 01:10:51,680 MAN: It looks so good. 1490 01:10:51,680 --> 01:10:54,840 Everyone's like, "How many leftovers are there going to be?" 1491 01:10:54,840 --> 01:10:56,360 And later... 1492 01:10:56,360 --> 01:10:58,040 JOCK: Here he is! 1493 01:10:58,040 --> 01:11:02,400 ..AFL superstar Nick Riewoldt returns to the kitchen. 1494 01:11:03,400 --> 01:11:04,960 Still shorter than you. 1495 01:11:04,960 --> 01:11:08,040 I just feel really sick all of a sudden. 1496 01:11:08,040 --> 01:11:09,040 Flashbacks? 1497 01:11:20,080 --> 01:11:21,680 That chicken is cooking away. 1498 01:11:21,680 --> 01:11:23,280 And now what else can we be doing? 1499 01:11:23,280 --> 01:11:25,680 Next step, we're going to make a red curry spice. 1500 01:11:25,680 --> 01:11:28,920 So we've got some fresh chilies, dried chilies, lemongrass, 1501 01:11:28,920 --> 01:11:31,480 more coriander root, some garlic and shallots. 1502 01:11:31,480 --> 01:11:34,120 Wonderful. So we just pop everything in. 1503 01:11:34,120 --> 01:11:38,080 Talk to me about sort of the nuances of what the dried rehydrated chilies 1504 01:11:38,080 --> 01:11:42,080 do to this paste in addition to the fresh bird's eye chilies here. 1505 01:11:42,080 --> 01:11:46,080 It's going to help you add colour and it's not as raw. 1506 01:11:46,080 --> 01:11:48,280 I don't know about you guys, but sometimes you eat banh mi 1507 01:11:48,280 --> 01:11:50,280 and everything's fine and all of a sudden, bang! 1508 01:11:50,280 --> 01:11:51,400 It just hits you and you're like, 1509 01:11:51,400 --> 01:11:53,640 "Oh, some auntie decided to kill me." 1510 01:11:53,640 --> 01:11:54,760 That's your favourite bit. 1511 01:11:54,760 --> 01:11:56,000 That's my favourite bit. 1512 01:11:56,000 --> 01:11:57,600 I double chilli. 1513 01:11:57,600 --> 01:12:00,440 You just...you just want to hurt just a little bit. 1514 01:12:00,440 --> 01:12:02,160 That's what you do. 1515 01:12:02,160 --> 01:12:03,840 By doing it this way, you're actually giving 1516 01:12:03,840 --> 01:12:06,760 just a bit more of an equitable distribution of heat. 1517 01:12:06,760 --> 01:12:08,720 Yeah, just a bit more rounded. 1518 01:12:08,720 --> 01:12:12,840 But you could add some fresh chilies if you enjoy the pain. 1519 01:12:12,840 --> 01:12:13,840 (LAUGHS) 1520 01:12:14,840 --> 01:12:17,240 The thing with a banh mi, it's up to you. You know? 1521 01:12:17,240 --> 01:12:18,320 It's what you like. 1522 01:12:18,320 --> 01:12:19,680 There's no rules. 1523 01:12:19,680 --> 01:12:22,640 It's about being able to take the essence of a dish. 1524 01:12:22,640 --> 01:12:24,480 Paying homage to the history 1525 01:12:24,480 --> 01:12:26,360 and just trying to do your take. 1526 01:12:26,360 --> 01:12:29,640 Tommy, listening to the way Thi sort of talks about her approach 1527 01:12:29,640 --> 01:12:30,640 to cuisine, 1528 01:12:30,640 --> 01:12:32,640 is that in a similar vein to the way that you look at 1529 01:12:32,640 --> 01:12:35,600 what you're doing in your current MasterChef journey? 1530 01:12:35,600 --> 01:12:36,600 Yeah, definitely. 1531 01:12:36,600 --> 01:12:38,120 I always try to look at the history of it 1532 01:12:38,120 --> 01:12:39,560 and how it kind of originally ate 1533 01:12:39,560 --> 01:12:41,120 and what I really love about it, 1534 01:12:41,120 --> 01:12:42,760 but just kind of change it in a way 1535 01:12:42,760 --> 01:12:44,840 that makes it more interesting and more fun to eat. 1536 01:12:46,160 --> 01:12:48,200 Alright. OK. So, blitz. 1537 01:12:52,440 --> 01:12:54,520 Do the shake. Do the shake. 1538 01:12:54,520 --> 01:12:56,440 (LAUGHTER) Yeah! 1539 01:12:56,440 --> 01:12:58,920 Every home cook can relate to that. 1540 01:13:01,480 --> 01:13:04,840 Now you have a beautiful red curry paste. 1541 01:13:04,840 --> 01:13:06,160 What's the next step? 1542 01:13:06,160 --> 01:13:07,800 The next, just make the herb salad. 1543 01:13:07,800 --> 01:13:08,800 Yeah. 1544 01:13:08,800 --> 01:13:10,800 In the mix, we've got some dill, 1545 01:13:10,800 --> 01:13:12,040 and then you've got the coriander 1546 01:13:12,040 --> 01:13:16,240 and then we're going to chop some cilantro through there as well. 1547 01:13:16,240 --> 01:13:18,520 And I never cut my herbs raw. 1548 01:13:18,520 --> 01:13:19,720 I always cut it rough. 1549 01:13:19,720 --> 01:13:23,080 The reason why I do it is because you it will make you chew 1550 01:13:23,080 --> 01:13:25,640 and so then flavour starts to come out. 1551 01:13:25,640 --> 01:13:27,880 Just becomes a bit more interesting. 1552 01:13:27,880 --> 01:13:31,000 I think the golden advice today is we have teeth, 1553 01:13:31,000 --> 01:13:32,800 we should use them, right? 1554 01:13:35,200 --> 01:13:38,440 OK, so we've essentially made all of the elements and now it's time 1555 01:13:38,440 --> 01:13:40,720 to build this banh mi. 1556 01:13:40,720 --> 01:13:41,760 Yeah. 1557 01:13:41,760 --> 01:13:44,920 Isn't it just a tray of happiness? 1558 01:13:44,920 --> 01:13:48,320 Can you talk me through what's on this tray here? 1559 01:13:48,320 --> 01:13:49,960 So you've got the banh mi itself. 1560 01:13:49,960 --> 01:13:52,040 We've got the pickled carrot and daikon. 1561 01:13:52,040 --> 01:13:54,280 Yeah. We've got the red curry paste that we made earlier. 1562 01:13:54,280 --> 01:13:55,280 Our fresh curry paste. 1563 01:13:55,280 --> 01:13:56,440 A couple of other things. 1564 01:13:56,440 --> 01:13:57,760 I love the seasoning. 1565 01:13:57,760 --> 01:14:00,280 I think it's the best thing ever. 1566 01:14:00,280 --> 01:14:02,680 And some crispy chilli oil. 1567 01:14:02,680 --> 01:14:04,280 OK. I mean, that chicken - 1568 01:14:04,280 --> 01:14:06,080 how good does that chicken smell? 1569 01:14:06,080 --> 01:14:08,120 The smoke, the charcoal. 1570 01:14:08,120 --> 01:14:11,680 You can see the fat just sizzling away on top. 1571 01:14:11,680 --> 01:14:13,240 So we'll put that aside. 1572 01:14:13,240 --> 01:14:16,880 And then obviously the all important toast over the... 1573 01:14:16,880 --> 01:14:20,080 Yeah. So we toast all our rolls over the wood grill. 1574 01:14:20,080 --> 01:14:21,360 You're doing banh mi at home. 1575 01:14:21,360 --> 01:14:23,080 Just toast it open on the gas 1576 01:14:23,080 --> 01:14:24,600 or put it in the oven for a minute. 1577 01:14:24,600 --> 01:14:26,280 It's one of those key things in a banh mi, 1578 01:14:26,280 --> 01:14:27,680 like, it should be crispy. 1579 01:14:27,680 --> 01:14:30,240 OK, so let's do it. Alright. 1580 01:14:30,240 --> 01:14:31,840 (BREAD CRUNCHES) Ohhh! 1581 01:14:31,840 --> 01:14:33,000 Great sound. 1582 01:14:33,000 --> 01:14:35,320 A very generous amount of mayo. 1583 01:14:35,320 --> 01:14:36,360 Yeah. 1584 01:14:36,360 --> 01:14:39,120 Now your beautiful red curry paste. 1585 01:14:39,120 --> 01:14:40,120 Yeah. 1586 01:14:41,160 --> 01:14:44,520 A very healthy amount of pickled daikon and carrot. 1587 01:14:44,520 --> 01:14:47,640 I love pickles. Cucumber. 1588 01:14:47,640 --> 01:14:49,680 The beautiful herb salad in next. 1589 01:14:49,680 --> 01:14:51,960 It's gotta be generous. Yep. 1590 01:14:51,960 --> 01:14:54,920 This is a fully loaded banh mi. 1591 01:14:54,920 --> 01:14:57,720 And then we're going to chop some chicken. 1592 01:14:57,720 --> 01:14:59,560 Rough chop. Rough chops. 1593 01:15:01,200 --> 01:15:03,160 Toss it through the marinade a bit more. 1594 01:15:05,040 --> 01:15:06,960 This gets pretty fun. 1595 01:15:06,960 --> 01:15:09,600 That's so lovely and glossy and coated. 1596 01:15:09,600 --> 01:15:11,280 You can smell it. 1597 01:15:11,280 --> 01:15:13,320 Alright. We're on the homestretch. 1598 01:15:13,320 --> 01:15:16,480 Everyone's like, "How many leftovers are there going to be?" 1599 01:15:16,480 --> 01:15:17,840 The crispy chilli oil. 1600 01:15:17,840 --> 01:15:19,360 Yeah. 1601 01:15:19,360 --> 01:15:23,000 And we've got spring onion in the foil. 1602 01:15:23,000 --> 01:15:25,320 My mouth is watering. 1603 01:15:26,280 --> 01:15:28,040 And nuts. 1604 01:15:28,040 --> 01:15:30,800 So good. It looks so good. 1605 01:15:31,800 --> 01:15:34,840 So here you go - it's my turmeric chicken banh mi. 1606 01:15:34,840 --> 01:15:37,840 (APPLAUSE) 1607 01:15:41,200 --> 01:15:42,640 Wow. 1608 01:15:42,640 --> 01:15:47,120 Well, I know that 100% of you want to try this banh mi, 1609 01:15:47,120 --> 01:15:50,080 but I think today... 1610 01:15:50,080 --> 01:15:51,680 ..it has to be you, right? 1611 01:15:51,680 --> 01:15:52,800 Tommy. Yes, I hope so. 1612 01:15:52,800 --> 01:15:54,160 Come on down. Sorry, guys. 1613 01:15:55,800 --> 01:15:57,240 Oh, this looks amazing. 1614 01:15:57,240 --> 01:15:58,640 This is the real test. 1615 01:16:00,280 --> 01:16:02,160 Amazing. Yeah? Alright. 1616 01:16:02,160 --> 01:16:03,160 Look at this layer. 1617 01:16:03,160 --> 01:16:04,160 (ALL EXCLAIM) 1618 01:16:05,320 --> 01:16:06,800 Alright. Here we go, alright. 1619 01:16:06,800 --> 01:16:08,080 (BREAD CRUNCHES) 1620 01:16:10,240 --> 01:16:11,960 MAN: Like an expert! 1621 01:16:11,960 --> 01:16:14,640 Oh, my God. Mmm... 1622 01:16:14,640 --> 01:16:16,240 Chew first, Tommy. 1623 01:16:16,240 --> 01:16:17,600 So, Tommy. 1624 01:16:17,600 --> 01:16:19,240 Talk to me about what's happening right now. 1625 01:16:19,240 --> 01:16:20,600 Mmm. Um... 1626 01:16:20,600 --> 01:16:22,320 Oh, it's so interesting. 1627 01:16:22,320 --> 01:16:26,560 The spring onion oil and the peanut really remind me of cha ca la vong, 1628 01:16:26,560 --> 01:16:28,040 which is so cool. 1629 01:16:28,040 --> 01:16:30,080 Chicken perfectly cooked with that smokiness. 1630 01:16:30,080 --> 01:16:32,240 The mayonnaise and the pickles. 1631 01:16:33,480 --> 01:16:37,440 So amazing. It's just a really, really good banh mi. 1632 01:16:37,440 --> 01:16:39,480 So, guys, so good. Sorry. 1633 01:16:39,480 --> 01:16:41,440 Thi Le, thank you so much. 1634 01:16:41,440 --> 01:16:42,880 That was incredible. 1635 01:16:47,680 --> 01:16:49,320 ANNOUNCER: Coming up... 1636 01:16:49,320 --> 01:16:51,520 We're going to do one of my signature dishes. 1637 01:16:51,520 --> 01:16:52,640 (LAUGHTER) 1638 01:16:52,640 --> 01:16:57,960 AFL superstar and reigning celebrity MasterChef Nick Riewoldt 1639 01:16:57,960 --> 01:17:00,920 shows us his deep-fried eggplant. 1640 01:17:00,920 --> 01:17:03,480 You've got some impressionable people here, mate, you know. 1641 01:17:03,480 --> 01:17:04,480 Oh! (ALL GROAN) 1642 01:17:04,480 --> 01:17:05,960 Oh, what? Come on! 1643 01:17:07,320 --> 01:17:09,200 Far out - this place! 1644 01:17:18,400 --> 01:17:20,600 ANDY: Here they are. Hello, hello. 1645 01:17:20,600 --> 01:17:22,920 Hello. Looking spritely. 1646 01:17:22,920 --> 01:17:24,400 (LAUGHTER) 1647 01:17:25,720 --> 01:17:28,720 Righto, guys, we cooked for you this morning... 1648 01:17:30,240 --> 01:17:33,160 ..now it's your turn to cook for us. 1649 01:17:33,160 --> 01:17:37,680 Today, we wanna see a dish that showcases extra virgin olive oil. 1650 01:17:37,680 --> 01:17:38,800 Mm. 1651 01:17:38,800 --> 01:17:41,560 And Mindy, we know you've got something up your sleeve 1652 01:17:41,560 --> 01:17:43,280 so come on up. (LAUGHS) 1653 01:17:46,440 --> 01:17:51,360 Now, we thought we'd invite a special guest to cook alongside Mindy today. 1654 01:17:51,360 --> 01:17:53,240 Ooh. 1655 01:17:53,240 --> 01:17:56,480 This man is just like you in that 1656 01:17:56,480 --> 01:17:58,720 he was once a contestant in this competition. 1657 01:17:58,720 --> 01:17:59,720 Oh. 1658 01:17:59,720 --> 01:18:02,080 After a bit of dedication and elbow grease, 1659 01:18:02,080 --> 01:18:03,840 he walked away with a trophy. 1660 01:18:06,600 --> 01:18:08,200 10 out of 10. 1661 01:18:08,200 --> 01:18:09,640 (CHEERING AND APPLAUSE) 1662 01:18:10,800 --> 01:18:16,200 That makes you the winner of Celebrity MasterChef 2021! 1663 01:18:16,200 --> 01:18:17,720 (CHEERING AND APPLAUSE) 1664 01:18:18,920 --> 01:18:20,880 Please welcome... 1665 01:18:20,880 --> 01:18:23,920 ..the reigning Celebrity MasterChef, 1666 01:18:23,920 --> 01:18:27,640 St Kilda superstar and Fox Footy commentator... 1667 01:18:27,640 --> 01:18:28,640 Yes! 1668 01:18:28,640 --> 01:18:31,520 ..it's none other than Nick Riewoldt, everybody! 1669 01:18:31,520 --> 01:18:33,320 (CHEERING AND APPLAUSE) 1670 01:18:33,320 --> 01:18:34,560 There he is! 1671 01:18:36,400 --> 01:18:38,120 He's ready to go, with his apron on! 1672 01:18:39,800 --> 01:18:41,600 How are you, mate? NICK: What's happening? 1673 01:18:44,680 --> 01:18:46,920 Still shorter than you. Oh. 1674 01:18:46,920 --> 01:18:48,520 I just feel really sick all of a sudden. 1675 01:18:48,520 --> 01:18:49,840 (LAUGHS) 1676 01:18:49,840 --> 01:18:52,280 Flashbacks? Gosh, flashbacks everywhere. 1677 01:18:52,280 --> 01:18:55,840 You guys are crazy, for coming back. 1678 01:18:55,840 --> 01:18:57,760 What are you doing? (LAUGHTER) 1679 01:18:58,800 --> 01:19:00,680 DANIEL: Nick Riewoldt walks in the door 1680 01:19:00,680 --> 01:19:02,960 and he is a giant. (CHUCKLES) 1681 01:19:02,960 --> 01:19:04,680 He's this massive god of a man. 1682 01:19:04,680 --> 01:19:06,960 He's the reigning Celebrity MasterChef, 1683 01:19:06,960 --> 01:19:09,480 so pretty awesome to have him come into the kitchen today. 1684 01:19:09,480 --> 01:19:10,680 So what have you been doing? 1685 01:19:10,680 --> 01:19:12,400 Spending much time in the kitchen since you left? 1686 01:19:12,400 --> 01:19:13,560 Uh, I have. 1687 01:19:13,560 --> 01:19:15,600 I mean, part of the deal of coming onto the show 1688 01:19:15,600 --> 01:19:17,520 was that my wife would never have to cook again. 1689 01:19:17,520 --> 01:19:18,920 (LAUGHTER) 1690 01:19:18,920 --> 01:19:22,080 Um, so she's held me to that and I've loved it, really. 1691 01:19:22,080 --> 01:19:24,120 It's reinvigorated my passion for it. 1692 01:19:24,120 --> 01:19:26,800 My reputation preceded me a little bit after MasterChef. 1693 01:19:28,560 --> 01:19:31,000 Right, Nick, Mindy, should we get stuck in? 1694 01:19:31,000 --> 01:19:32,240 Let's do it. Come on! 1695 01:19:32,240 --> 01:19:34,560 Yeah! Give it up. 1696 01:19:38,920 --> 01:19:42,200 Righto, Mindy, what's on the menu over here? 1697 01:19:42,200 --> 01:19:45,080 We're gonna do one of our signature dishes at Karkalla, 1698 01:19:45,080 --> 01:19:47,280 which is crispy saltbush. Yum. 1699 01:19:47,280 --> 01:19:50,080 We're gonna fry it in some extra virgin olive oil today. 1700 01:19:50,080 --> 01:19:53,320 We're gonna do a little bush tomato and chilli dipping sauce, 1701 01:19:53,320 --> 01:19:56,160 kind of just brings out those really yummy flavours of the desert. 1702 01:19:56,160 --> 01:19:58,320 Amazing. What ae you two lads doing over there? 1703 01:19:58,320 --> 01:20:00,240 We're gonna do one of MY signature dishes... 1704 01:20:00,240 --> 01:20:01,720 (ALL LAUGH) 1705 01:20:03,080 --> 01:20:04,400 Own it. Own it. 1706 01:20:04,400 --> 01:20:07,400 We're doing fried eggplants with salsa verde and walnuts. 1707 01:20:07,400 --> 01:20:08,840 That sounds delicious. 1708 01:20:10,240 --> 01:20:11,840 Should we get into it? Yeah, let's do it. 1709 01:20:11,840 --> 01:20:13,880 We'll start up a light batter for the saltbush. 1710 01:20:13,880 --> 01:20:15,560 Plain flour, super easy, 1711 01:20:15,560 --> 01:20:17,160 and some soda water. Yep. 1712 01:20:17,160 --> 01:20:19,320 Soda water just brightens it up, makes it a little bit lighter. 1713 01:20:19,320 --> 01:20:21,240 Pinch of salt. 1714 01:20:21,240 --> 01:20:22,520 Keep it nice and simple. 1715 01:20:22,520 --> 01:20:24,440 We just want it to lightly coat the leaf. 1716 01:20:24,440 --> 01:20:26,520 I mean, this is such a beautiful plant 1717 01:20:26,520 --> 01:20:29,400 and it actually absorbs a lot of the salt out of the soil 1718 01:20:29,400 --> 01:20:30,480 that it grows in. Yep. 1719 01:20:30,480 --> 01:20:33,440 So it's got these beautiful natural saline kind of flavour. 1720 01:20:33,440 --> 01:20:35,000 There's a few different varieties, right? 1721 01:20:35,000 --> 01:20:37,800 There's actually 60 different types. 60?! 60. (LAUGHS) 1722 01:20:37,800 --> 01:20:39,880 Wow. What variety is this? This is Old Man. 1723 01:20:39,880 --> 01:20:41,400 Gotcha. Old Man Saltbush. 1724 01:20:41,400 --> 01:20:43,680 Dan, that one's for you. (SHOCKED LAUGHTER) 1725 01:20:43,680 --> 01:20:44,680 Shade thrown! 1726 01:20:44,680 --> 01:20:47,520 Yeah, that's definitely Old Man's. I know that one. 1727 01:20:47,520 --> 01:20:49,720 What do we need to do? I'm your apprentice. Let's go. 1728 01:20:49,720 --> 01:20:51,080 Oh, really? What do you want? 1729 01:20:51,080 --> 01:20:53,160 Oh, this is gonna be fun. This is gonna be fun? Gonna be fun. 1730 01:20:53,160 --> 01:20:54,400 Alright. 1731 01:20:54,400 --> 01:20:55,640 Heat some oil up for me, champion. 1732 01:20:55,640 --> 01:20:57,960 How much do you want? A good amount, please. 1733 01:20:57,960 --> 01:20:59,560 We're gonna just cut our eggplant 1734 01:20:59,560 --> 01:21:01,440 and then bathe them in some milk for a bit. 1735 01:21:01,440 --> 01:21:02,440 In milk? Yes. 1736 01:21:02,440 --> 01:21:04,880 Cool. Gets rid of a bit of the bitterness. 1737 01:21:04,880 --> 01:21:07,160 So it's quite nice having a little selection. Yeah. 1738 01:21:07,160 --> 01:21:09,840 Different shapes, different colours. Different shapes, different colours. 1739 01:21:09,840 --> 01:21:11,320 So we got the graffiti, we got the baby 1740 01:21:11,320 --> 01:21:13,520 and we got the Lebanese. Brilliant. 1741 01:21:13,520 --> 01:21:15,760 What about the top of the eggplant? Is that no good? 1742 01:21:15,760 --> 01:21:17,680 Do you wanna use it? I was just asking. 1743 01:21:17,680 --> 01:21:20,040 No, do you wanna use it? I just quite love eggplant. 1744 01:21:20,040 --> 01:21:22,960 Well, hey, sometimes a sous chef's actually allowed to step up and make suggestions. 1745 01:21:22,960 --> 01:21:24,080 OK. So feel free. 1746 01:21:24,080 --> 01:21:26,280 Can you use the whole eggplant? Sure. Let's do it. 1747 01:21:26,280 --> 01:21:27,760 Awesome. Alright. 1748 01:21:29,160 --> 01:21:31,400 Got some impressionable people here, mate, you know? 1749 01:21:31,400 --> 01:21:32,880 Oh, my God. (CONTESTANTS GROAN) 1750 01:21:32,880 --> 01:21:35,640 Oh, come on! (ALL LAUGH) 1751 01:21:35,640 --> 01:21:37,440 That bit was no good. 1752 01:21:37,440 --> 01:21:41,520 Alright, mate, what is the dry coating for the outside of them? 1753 01:21:41,520 --> 01:21:43,760 So we've got semolina. Yep. 1754 01:21:43,760 --> 01:21:46,440 It's just a little bit crispier than the normal flour. 1755 01:21:46,440 --> 01:21:48,920 Oregano. Thyme, bit of salt. 1756 01:21:48,920 --> 01:21:50,040 Beautiful. 1757 01:21:50,040 --> 01:21:52,440 Yeah, it will all come together pretty nicely. 1758 01:21:52,440 --> 01:21:53,960 Let's get into it. 1759 01:21:53,960 --> 01:21:55,960 We're gonna do our bush tomato mayo. 1760 01:21:55,960 --> 01:21:59,400 Take out the idea that it's anything like a European tomato, 1761 01:21:59,400 --> 01:22:01,600 they have a totally different flavour profile. 1762 01:22:01,600 --> 01:22:03,440 Caramel notes, they're almost like honey. Yeah. 1763 01:22:03,440 --> 01:22:08,080 They grow in a really arid desert region so they're intense. 1764 01:22:08,080 --> 01:22:10,800 That takes a lot to grow that tiny little fruit there. 1765 01:22:10,800 --> 01:22:12,440 A little bit is a lot. 1766 01:22:12,440 --> 01:22:14,280 OK, how are we putting together this mayo? 1767 01:22:14,280 --> 01:22:18,600 Pretty standard - eggs, grapeseed oil and blend away. 1768 01:22:20,200 --> 01:22:22,000 How do you make your mayos, Andy? 1769 01:22:22,000 --> 01:22:24,960 Yeah, like that but in a 20-litre bucket. 1770 01:22:24,960 --> 01:22:27,800 (LAUGHTER) With a big old stick blender. 1771 01:22:28,800 --> 01:22:30,840 This technique is like, once you nail it... 1772 01:22:30,840 --> 01:22:33,320 I know, you don't go back. You don't go back. Don't go back. Yeah. 1773 01:22:33,320 --> 01:22:35,240 We're gonna add some sriracha into it. 1774 01:22:35,240 --> 01:22:36,840 Gotcha. Bit of chilli sauce. 1775 01:22:36,840 --> 01:22:38,800 Love this spice and it actually brings out 1776 01:22:38,800 --> 01:22:41,440 a lot of that amazing bush tomato flavours. 1777 01:22:41,440 --> 01:22:42,960 Would you like to stir that through? 1778 01:22:42,960 --> 01:22:46,000 We're gonna give it a good sprinkle of some ground-up bush tomato. 1779 01:22:46,000 --> 01:22:47,760 Kutjera, traditional name. 1780 01:22:48,840 --> 01:22:50,040 Put a touch of salt. 1781 01:22:52,040 --> 01:22:54,400 Perfect. We'll put that into a little serving bowl. 1782 01:22:54,400 --> 01:22:56,480 Then we're gonna deep-fry. 1783 01:22:56,480 --> 01:22:58,160 You guys ready to go? 1784 01:22:59,120 --> 01:23:01,120 We're waiting for you. Gosh. What? 1785 01:23:01,120 --> 01:23:03,840 We're warmed up, we've stretched. We're ready to get into the game. 1786 01:23:03,840 --> 01:23:05,440 (LAUGHTER) 1787 01:23:05,440 --> 01:23:06,840 You look at the clock! 1788 01:23:08,000 --> 01:23:10,600 Far out. This place! 1789 01:23:10,600 --> 01:23:11,880 Anyone wanna give him a time call? 1790 01:23:11,880 --> 01:23:13,560 (LAUGHTER) 1791 01:23:26,080 --> 01:23:28,760 Cooking for us, we have our very own Mindy 1792 01:23:28,760 --> 01:23:32,280 and Celebrity MasterChef winner Nick Riewoldt. 1793 01:23:32,280 --> 01:23:34,800 Nick is making fried eggplant, salsa verde, 1794 01:23:34,800 --> 01:23:36,680 candied walnuts and goat's cheese. 1795 01:23:36,680 --> 01:23:40,040 It's a very clever dish and the flavours, in theory, to me, 1796 01:23:40,040 --> 01:23:41,440 works really well. 1797 01:23:41,440 --> 01:23:45,760 Mindy's making fried saltbush with bush tomato mayonnaise. 1798 01:23:45,760 --> 01:23:47,760 She's always championing Indigenous ingredients 1799 01:23:47,760 --> 01:23:49,360 and I can't wait to taste it. 1800 01:23:50,720 --> 01:23:53,800 So we've basically got our batter, our saltbush. 1801 01:23:53,800 --> 01:23:55,680 MINDY: Yep. We're gonna fry up, ready to go. 1802 01:23:55,680 --> 01:23:56,880 Exactly. Love it. 1803 01:23:56,880 --> 01:23:59,080 So we'll put in extra virgin olive oil 1804 01:23:59,080 --> 01:24:01,840 that actually lends itself to this really well because it seasons it. 1805 01:24:01,840 --> 01:24:02,960 Yeah, right. 1806 01:24:02,960 --> 01:24:05,280 And it'll actually highlight the notes of the saltbush. 1807 01:24:05,280 --> 01:24:06,520 Love it. 1808 01:24:06,520 --> 01:24:09,600 I think everyone's been afraid of deep-frying extra virgin olive oil 1809 01:24:09,600 --> 01:24:11,800 because they normally get the temperatures so high... 1810 01:24:11,800 --> 01:24:13,640 Yeah! There's this kind of misconception 1811 01:24:13,640 --> 01:24:17,240 that it's got a low burning temp and it actually ruins a quality oil. 1812 01:24:17,240 --> 01:24:19,240 It's actually not the case. Yep. What have you got it at? 1813 01:24:19,240 --> 01:24:20,520 About 180. Nice. 1814 01:24:20,520 --> 01:24:22,000 Which is fine. It actually holds. 1815 01:24:22,000 --> 01:24:24,960 Particularly for vegies, when you're deep-frying them, I find. Yep. 1816 01:24:24,960 --> 01:24:26,680 And doesn't over-dominate, which is really nice. 1817 01:24:26,680 --> 01:24:27,920 We're ready to rock'n'roll. 1818 01:24:29,160 --> 01:24:30,920 Do you cook much with saltbush? Not a great deal. 1819 01:24:30,920 --> 01:24:33,160 The natives have such a strong flavour 1820 01:24:33,160 --> 01:24:35,760 so the best thing is to go kind of light-handed with them. 1821 01:24:35,760 --> 01:24:38,560 So we just very, very gently dipping that in. 1822 01:24:38,560 --> 01:24:41,160 You wanna get all those leaves covered. 1823 01:24:41,160 --> 01:24:43,640 Little bit of a shake-off. 1824 01:24:43,640 --> 01:24:45,880 What we're gonna do is just gently dance it in here. 1825 01:24:45,880 --> 01:24:48,880 Once it's in there, just dance it around a little bit 1826 01:24:48,880 --> 01:24:50,640 so those leaves open out. Oh, we're dancing! 1827 01:24:50,640 --> 01:24:52,840 We're dancing, girl. This is what we do. 1828 01:24:52,840 --> 01:24:55,600 And it's literally seconds in there, like, less than a minute, 1829 01:24:55,600 --> 01:24:57,320 which is great. 1830 01:24:57,320 --> 01:25:00,400 Beautiful. You can see it. That looks cool. Yeah. 1831 01:25:00,400 --> 01:25:01,960 So we'll get this out to a paper towel. 1832 01:25:01,960 --> 01:25:03,800 Look how bright it goes. 1833 01:25:03,800 --> 01:25:04,960 It's absolutely gorgeous. 1834 01:25:04,960 --> 01:25:07,240 You can see all those flavours are gonna start to come out of it. 1835 01:25:07,240 --> 01:25:09,200 Salt? Touch of salt. Doesn't need much. 1836 01:25:09,200 --> 01:25:11,800 Called 'saltbush' for a reason. (CHUCKLES) 1837 01:25:11,800 --> 01:25:13,200 Can I dance? Yeah, please. 1838 01:25:13,200 --> 01:25:14,680 (LAUGHTER) Get your groove on. 1839 01:25:16,640 --> 01:25:18,240 Disco. I love it. 1840 01:25:18,240 --> 01:25:22,120 So, we've had some eggplants in milk for 10-15 minutes. Yep. 1841 01:25:22,120 --> 01:25:24,760 And then they go in the semolina herb mixture as the coating. 1842 01:25:24,760 --> 01:25:26,600 Right, shall we get 'em in? Alright, let's get them in. 1843 01:25:26,600 --> 01:25:29,360 So I like cooking with extra virgin olive oil. 1844 01:25:29,360 --> 01:25:31,840 It's a healthier option. I just think tastes better. 1845 01:25:31,840 --> 01:25:34,720 I mean, health and taste is a pretty good combo, right? That's it. 1846 01:25:36,160 --> 01:25:38,600 Alright, so are we looking for 1847 01:25:38,600 --> 01:25:41,680 caramelised, light golden-brown, dark golden-brown, what are we thinking? 1848 01:25:41,680 --> 01:25:44,160 Nah, light. Light. 1849 01:25:44,160 --> 01:25:45,360 What else do we need to get? 1850 01:25:45,360 --> 01:25:47,120 Let's start getting onto the salsa verde. 1851 01:25:47,120 --> 01:25:50,200 Got some basil, got some capers and we've got some salt. 1852 01:25:50,200 --> 01:25:52,400 I'll look after these for ya. 1853 01:25:52,400 --> 01:25:54,440 Careful, though. 'Cause that oil's hot in there. 1854 01:25:54,440 --> 01:25:56,280 Don't burn yourself. (LAUGHTER) 1855 01:25:57,560 --> 01:25:58,560 Alright. 1856 01:25:58,560 --> 01:26:00,240 Let's get into plating up. 1857 01:26:00,240 --> 01:26:02,120 I love to serve it on the stem. Yep. 1858 01:26:02,120 --> 01:26:04,800 Because it just highlights how incredibly beautiful that is. 1859 01:26:04,800 --> 01:26:07,800 And the idea is then just to pick off those beautiful leaves, 1860 01:26:07,800 --> 01:26:10,080 dip it into the sauce and just enjoy it for what it is. 1861 01:26:10,080 --> 01:26:11,240 I'm in. 1862 01:26:12,240 --> 01:26:15,160 Create a little stand for it so it stands up. 1863 01:26:15,160 --> 01:26:18,000 Let's do it. This is kind of our version of chips. 1864 01:26:18,000 --> 01:26:19,400 Snack on it. 1865 01:26:19,400 --> 01:26:21,920 Icy cold beer, glass of champagne. 1866 01:26:21,920 --> 01:26:23,720 Look at this! Cheeky lemon. 1867 01:26:27,400 --> 01:26:28,920 Can I start taking these out now? 1868 01:26:28,920 --> 01:26:31,600 If you think they've reached the point they're ready... Mate, you're the chef. 1869 01:26:31,600 --> 01:26:34,000 I'm... Hey! A good chef delegates from time to time 1870 01:26:34,000 --> 01:26:35,720 and I'm happy for you to make the call. 1871 01:26:35,720 --> 01:26:37,440 (ALL LAUGH) 1872 01:26:37,440 --> 01:26:39,400 And am I seasoning them again when they come out? 1873 01:26:39,400 --> 01:26:41,120 Yeah. We'll give them a little sprinkle. 1874 01:26:41,120 --> 01:26:43,080 Season and taste. Season and taste. 1875 01:26:44,880 --> 01:26:46,840 So eggplants ready. 1876 01:26:46,840 --> 01:26:48,760 Salsa verde's ready. 1877 01:26:48,760 --> 01:26:50,400 How are we putting this together? 1878 01:26:50,400 --> 01:26:52,600 Eggplant down the bottom. 1879 01:26:52,600 --> 01:26:55,480 And then salsa verde onto the eggplant. 1880 01:26:55,480 --> 01:26:57,120 You can use two hands if you want. 1881 01:26:57,120 --> 01:26:59,160 There's no clock, so I can take my time. 1882 01:26:59,160 --> 01:27:00,560 (CHORTLES) 1883 01:27:00,560 --> 01:27:02,920 I think you've forgotten what it's like to cook under pressure. 1884 01:27:02,920 --> 01:27:05,880 I've just been dealing with an inadequate sous-chef. 1885 01:27:05,880 --> 01:27:07,640 That's been my issue. Ooh! Burnt. 1886 01:27:07,640 --> 01:27:10,120 (LAUGHTER) 1887 01:27:10,120 --> 01:27:12,080 These are candied walnuts. Candied walnuts. 1888 01:27:12,080 --> 01:27:13,160 Yum. 1889 01:27:13,160 --> 01:27:15,240 And the salad. 1890 01:27:15,240 --> 01:27:18,000 I think it looks lovely. There we go. 1891 01:27:18,000 --> 01:27:20,560 Tick-tock. Tick-tock. Let's go, guys. 1892 01:27:20,560 --> 01:27:22,400 Mindy, what's the rush? Come on. 1893 01:27:22,400 --> 01:27:23,960 Good food takes time. 1894 01:27:23,960 --> 01:27:25,640 Nick takes a little bit longer. 1895 01:27:25,640 --> 01:27:27,120 (LAUGHS) 1896 01:27:27,120 --> 01:27:29,320 There is no time in this kitchen. 1897 01:27:29,320 --> 01:27:30,440 Come on. 1898 01:27:30,440 --> 01:27:31,560 OK. 1899 01:27:31,560 --> 01:27:33,880 That looks epic! Love it. Yeah. 1900 01:27:33,880 --> 01:27:35,440 Let's do it. Here we go, guys. 1901 01:27:35,440 --> 01:27:39,560 So this is our crispy saltbush cooked in extra virgin olive oil 1902 01:27:39,560 --> 01:27:40,760 with a bush tomato mayo. 1903 01:27:40,760 --> 01:27:42,080 So good. (APPLAUSE) 1904 01:27:43,360 --> 01:27:44,600 Beautiful. 1905 01:27:50,120 --> 01:27:52,920 We're done. So there's our fried eggplant with salsa verde, 1906 01:27:52,920 --> 01:27:54,600 candied walnuts and goat's cheese. 1907 01:27:54,600 --> 01:27:56,120 Cooked in extra virgin olive oil. 1908 01:27:56,120 --> 01:27:58,040 (APPLAUSE) Look at that! 1909 01:27:59,840 --> 01:28:01,520 Well done, mate. Thanks, mate. 1910 01:28:02,600 --> 01:28:04,480 Don't leave me hanging. Don't leave me hanging. 1911 01:28:04,480 --> 01:28:06,480 Fellas, do you wanna come over and taste? 1912 01:28:06,480 --> 01:28:09,280 Yeah! Yes, please. Come on over. 1913 01:28:09,280 --> 01:28:11,360 Let's get into it. Crispy saltbush. 1914 01:28:11,360 --> 01:28:13,000 Squeeze some lemon juice. Yep. 1915 01:28:13,000 --> 01:28:14,360 Can I touch now? You can. 1916 01:28:14,360 --> 01:28:16,280 OK. Please proceed. Oh, no! 1917 01:28:16,280 --> 01:28:18,720 Just pick off the little leaves. Yeah, OK. 1918 01:28:18,720 --> 01:28:19,960 Yeah, just enjoy it. 1919 01:28:22,200 --> 01:28:23,640 Crunchy. Crunchy. 1920 01:28:23,640 --> 01:28:25,000 Yeah. Delicious. 1921 01:28:25,000 --> 01:28:26,960 Wow. That's really good. 1922 01:28:26,960 --> 01:28:28,320 It's yummy, isn't it? 1923 01:28:28,320 --> 01:28:30,920 Couple of beers, happy days. Oh, out on the beach. 1924 01:28:30,920 --> 01:28:32,480 Alright, do you wanna taste Nick's? 1925 01:28:32,480 --> 01:28:33,760 Yeah, let's do it. Course you do. 1926 01:28:33,760 --> 01:28:35,320 C'mon, Nick, what have you cooked me? 1927 01:28:35,320 --> 01:28:37,000 Can I finish? (LAUGHS) Yeah, take it with you. 1928 01:28:37,000 --> 01:28:38,400 I'll bring it with me. 1929 01:28:40,200 --> 01:28:42,600 Fancy! Huh? 1930 01:28:42,600 --> 01:28:45,080 As we're used to with you, mate, it's a beautiful-looking dish. 1931 01:28:45,080 --> 01:28:46,200 Fancy. Get in there, Mindy. 1932 01:28:46,200 --> 01:28:47,240 Yeah. I will. 1933 01:28:49,520 --> 01:28:50,960 Mm. 1934 01:28:52,280 --> 01:28:54,200 Candied walnuts - genius. Yeah. 1935 01:28:54,200 --> 01:28:56,320 Bit of crunch. Yeah, love it. 1936 01:28:56,320 --> 01:28:59,640 It's beautiful because it hasn't soaked up too much of that oil. 1937 01:28:59,640 --> 01:29:01,000 Yep. That little crust on there. 1938 01:29:01,000 --> 01:29:02,880 And those candied walnuts are incredible. 1939 01:29:02,880 --> 01:29:04,440 Oregano in there is really good. 1940 01:29:04,440 --> 01:29:06,640 Lovely with the salsa verde. Beautiful. 1941 01:29:06,640 --> 01:29:08,320 Very smart, Nick. Thanks, Jock. 1942 01:29:08,320 --> 01:29:09,880 You learned a lot in the MasterChef kitchen. 1943 01:29:09,880 --> 01:29:12,120 I had great teachers. (LAUGHTER) 1944 01:29:12,120 --> 01:29:14,960 You guys are the best! I miss you. (LAUGHTER) 1945 01:29:14,960 --> 01:29:16,920 Still trying to score brownie points, huh? 1946 01:29:16,920 --> 01:29:18,280 Well... 1947 01:29:18,280 --> 01:29:21,040 Mindy, thanks for that. Take a seat. Yeah, no worries. 1948 01:29:21,040 --> 01:29:22,840 Thanks, Mindy. That was delicious. 1949 01:29:26,000 --> 01:29:28,640 Alright, what a great day we've had. 1950 01:29:28,640 --> 01:29:30,840 So, go home, get some rest 1951 01:29:30,840 --> 01:29:35,240 'cause you are gonna need every bit of it as the competition ramps up. 1952 01:29:35,240 --> 01:29:38,360 Thanks, guys. See you, guys. Thank you. 1953 01:29:48,840 --> 01:29:52,200 ANNOUNCER: Sunday night on MasterChef Australia - 1954 01:29:52,200 --> 01:29:56,000 Marco Pierre White may be intimidating... 1955 01:29:56,000 --> 01:29:57,960 SARAH: He's all about perfection. 1956 01:29:57,960 --> 01:30:00,480 ..but wait until they cook for him... 1957 01:30:00,480 --> 01:30:01,720 JULIE: Whoa! 1958 01:30:01,720 --> 01:30:03,560 ..on elimination day. 1959 01:30:03,560 --> 01:30:05,280 MARCO: Be very careful. God, he's dangerous. 1960 01:30:07,000 --> 01:30:09,880 Captions by Red Bee Media