1 00:00:00,000 --> 00:00:00,120 Rache, Hing as well, MasterChef 2 00:00:00,000 --> 00:00:00,120 Rache, Hing as well, MasterChef is 3 00:00:00,120 --> 00:00:00,240 Rache, Hing as well, MasterChef is next. 4 00:00:00,240 --> 00:00:00,440 Rache, Hing as well, MasterChef is next. See 5 00:00:01,000 --> 00:00:06,920 ANNOUNCER: Previously on MasterChef Australia, 6 00:00:06,920 --> 00:00:10,480 JOCK: Elevate your dishes to the max flame. 7 00:00:10,480 --> 00:00:13,640 ..especially with Dave Pynt in the house. 8 00:00:13,640 --> 00:00:16,080 You absolutely nailed this challenge. 9 00:00:16,080 --> 00:00:19,360 MEL: You have just brought biblical amounts of flavour. 10 00:00:19,360 --> 00:00:23,040 And a pressure test with a tricky tiramisu... 11 00:00:23,040 --> 00:00:26,440 ALVIN: I have to make sure that I do it to the review. 12 00:00:26,440 --> 00:00:29,400 ..was the end of the journey for Steph. 13 00:00:29,400 --> 00:00:33,040 Give it up for Steph, everybody! 14 00:00:33,040 --> 00:00:36,760 Then it was MasterChef at the movies. 15 00:00:36,760 --> 00:00:38,600 Favourite movie. Speed. 16 00:00:38,600 --> 00:00:40,080 Sandra Bullock fan? Yes. 17 00:00:40,080 --> 00:00:41,440 I would turn for that one. 18 00:00:41,440 --> 00:00:43,480 (LAUGHS) 19 00:00:43,480 --> 00:00:47,520 And Daniel created an immunity-winning choc top. 20 00:00:47,520 --> 00:00:52,600 That was an absolute cracker. That bacon! (WHISTLES) Ooh! 21 00:00:52,600 --> 00:00:56,400 ..securing him the first spot in the top 10. 22 00:00:57,800 --> 00:01:01,240 Tonight, it's a massive elimination. 23 00:01:01,240 --> 00:01:03,480 JULIE: I am feeling quite under the pump. 24 00:01:03,480 --> 00:01:09,920 They're headed to faraway places with a very special guest chef. 25 00:01:10,920 --> 00:01:12,640 # 'Cause you're hot, then you're cold 26 00:01:12,640 --> 00:01:14,280 # You're yes, then you're no 27 00:01:14,280 --> 00:01:16,200 # You're in, then you're out 28 00:01:16,200 --> 00:01:18,080 # You're up, then you're down 29 00:01:18,080 --> 00:01:19,800 # You're wrong when it's right 30 00:01:19,800 --> 00:01:21,680 # It's black and it's white 31 00:01:21,680 --> 00:01:23,320 # We fight, we break up 32 00:01:23,320 --> 00:01:25,440 # We kiss, we make up 33 00:01:25,440 --> 00:01:27,240 # You're hot, then you're cold 34 00:01:27,240 --> 00:01:29,120 # You're yes, then you're no 35 00:01:29,120 --> 00:01:30,720 # You're in, then you're out 36 00:01:30,720 --> 00:01:32,880 # You're up, then you're down. # 37 00:01:50,720 --> 00:01:51,960 MICHAEL: Someone's going home. 38 00:01:51,960 --> 00:01:53,480 SARAH: OK, the butterflies are there now. 39 00:01:58,080 --> 00:02:00,720 Hello, Julie. Away we go again, hey? 40 00:02:00,720 --> 00:02:03,760 There's always such crazy feelings 41 00:02:03,760 --> 00:02:06,560 when walking into the MasterChef kitchen. 42 00:02:06,560 --> 00:02:07,760 Let's do this. 43 00:02:12,320 --> 00:02:15,080 So I just really want to work hard, 44 00:02:15,080 --> 00:02:17,640 make some amazing food... 45 00:02:17,640 --> 00:02:19,600 Those heavy black aprons. 46 00:02:19,600 --> 00:02:21,440 ..and get through this cook. 47 00:02:26,280 --> 00:02:31,200 Well...it's another all-in elimination. 48 00:02:31,200 --> 00:02:33,640 But today is very special 49 00:02:33,640 --> 00:02:35,680 because today is the elimination 50 00:02:35,680 --> 00:02:38,360 that will determine our top 10. 51 00:02:40,280 --> 00:02:43,000 Aldo, you missed out on top 10 last time. 52 00:02:43,000 --> 00:02:45,720 How important is this cook for you today? 53 00:02:45,720 --> 00:02:48,360 Look, the cooking itself, it's important 54 00:02:48,360 --> 00:02:52,440 for representing myself as a cook rather than the goal of top 10. 55 00:02:52,440 --> 00:02:54,440 Yeah, I mean, that all sounds really nice, 56 00:02:54,440 --> 00:02:59,320 but, like, you're pushing people out of the way to get to top 10, right? 57 00:02:59,320 --> 00:03:01,680 Well, OK, guys, screw you all! I need to get top 10 today. 58 00:03:01,680 --> 00:03:03,640 ANDY: There it is. (LAUGHTER) 59 00:03:03,640 --> 00:03:04,840 There it is. 60 00:03:06,360 --> 00:03:09,040 We know that you're all nervous about what's to come, 61 00:03:09,040 --> 00:03:13,280 but even on elimination day, there is good to be found. 62 00:03:13,280 --> 00:03:17,040 Today we're going to be joined by a very special guest. 63 00:03:17,040 --> 00:03:18,040 Oh! 64 00:03:18,040 --> 00:03:21,040 This chef is beloved in the culinary world 65 00:03:21,040 --> 00:03:23,400 as a highly respected author and presenter. 66 00:03:23,400 --> 00:03:24,400 Oh, wow. 67 00:03:24,400 --> 00:03:25,840 On top of that, he's cooked and eaten 68 00:03:25,840 --> 00:03:27,960 in almost every country imaginable, 69 00:03:27,960 --> 00:03:30,720 and he is loved everywhere he goes. 70 00:03:30,720 --> 00:03:33,920 Of course, it can only be one man. 71 00:03:33,920 --> 00:03:35,400 Please welcome... 72 00:03:37,520 --> 00:03:39,560 ..Rick Stein. No way! 73 00:03:39,560 --> 00:03:43,720 (CHEERING AND APPLAUSE) 74 00:03:52,920 --> 00:03:54,200 Brilliant. Brilliant! 75 00:03:55,640 --> 00:03:57,440 Jock, nice to see you. Hi, Rick. 76 00:03:57,440 --> 00:03:59,480 Mel. Hello, Rick. 77 00:03:59,480 --> 00:04:01,040 How are you? Good, good. 78 00:04:02,240 --> 00:04:03,880 That's freaking cool. 79 00:04:03,880 --> 00:04:05,320 (WHISPERS) Oh, stop! 80 00:04:06,320 --> 00:04:08,840 Everyone's jigging about. Rick Stein's in the house. 81 00:04:08,840 --> 00:04:11,600 What a joy to see you here in the MasterChef kitchen. 82 00:04:11,600 --> 00:04:14,320 (CHUCKLES) Look at your faces. 83 00:04:15,600 --> 00:04:18,040 Rick Stein's India is something that I think I've watched 84 00:04:18,040 --> 00:04:19,320 about three times. 85 00:04:19,320 --> 00:04:21,440 Like, I love that little kitchen set-up 86 00:04:21,440 --> 00:04:23,240 that you had in the middle of the lake. 87 00:04:23,240 --> 00:04:24,640 You know, it felt like a piece of India, 88 00:04:24,640 --> 00:04:26,080 but it was your little studio. 89 00:04:26,080 --> 00:04:28,600 So hot there. So hot. 90 00:04:28,600 --> 00:04:29,680 Yeah. 91 00:04:29,680 --> 00:04:33,720 I think India is such sort of enormous experience, you know? 92 00:04:33,720 --> 00:04:35,040 They all are because, I mean, 93 00:04:35,040 --> 00:04:37,880 when you're involved in the cuisine of a country, 94 00:04:37,880 --> 00:04:39,800 it's incredibly immersive 95 00:04:39,800 --> 00:04:43,080 and you're sort of like there and you're feeling everything. 96 00:04:43,080 --> 00:04:44,800 Julie, you went nuts! 97 00:04:44,800 --> 00:04:46,960 (LAUGHS) Oh, hello! 98 00:04:46,960 --> 00:04:48,440 I love Rick Stein. 99 00:04:48,440 --> 00:04:50,600 I feel like I know you. 100 00:04:50,600 --> 00:04:52,680 I feel like you're part of my family. 101 00:04:52,680 --> 00:04:57,400 And one of my favourite moments was watching you make a fish curry, 102 00:04:57,400 --> 00:04:59,480 and you tasted it on camera 103 00:04:59,480 --> 00:05:01,800 and then just went, "Oh, God, that's awful." 104 00:05:01,800 --> 00:05:03,080 (LAUGHTER) 105 00:05:03,080 --> 00:05:05,200 "Next time I'll do this different and this different." 106 00:05:05,200 --> 00:05:08,800 And I just thought that kind of honesty, I just loved that. 107 00:05:08,800 --> 00:05:12,800 I may do exactly the same today, you never know. 108 00:05:12,800 --> 00:05:14,280 Michael, what about you? 109 00:05:14,280 --> 00:05:16,680 I didn't have a lot of, like, food history in my family, 110 00:05:16,680 --> 00:05:20,000 but watching you on TV started me cooking. 111 00:05:20,000 --> 00:05:22,840 My friends and I retraced part of your trip 112 00:05:22,840 --> 00:05:24,640 down the canals through France, 113 00:05:24,640 --> 00:05:26,480 and we did part of the Canal du Midi 114 00:05:26,480 --> 00:05:28,400 because of watching your series. 115 00:05:28,400 --> 00:05:29,560 So this is really cool. 116 00:05:29,560 --> 00:05:33,000 A great holiday that, in the canal. Oh, yeah, so cool. 117 00:05:33,000 --> 00:05:35,120 We couldn't believe our luck you know? 118 00:05:35,120 --> 00:05:37,000 We were being paid to do it as well. Yeah. 119 00:05:37,000 --> 00:05:38,840 (LAUGHTER) 120 00:05:40,040 --> 00:05:44,080 Rick's food is definitely defined by where he travels to. 121 00:05:44,080 --> 00:05:45,520 Absolutely. 122 00:05:45,520 --> 00:05:48,600 So today, that's your challenge. 123 00:05:48,600 --> 00:05:51,440 We want you to cook us, and Rick, 124 00:05:51,440 --> 00:05:55,440 a dish that transports us to a place that you've been to. 125 00:05:55,440 --> 00:05:56,640 Oh. 126 00:05:57,640 --> 00:06:00,960 It could be your favourite holiday destination. 127 00:06:00,960 --> 00:06:02,560 It could be a dish that you remember 128 00:06:02,560 --> 00:06:05,760 when you were travelling someplace from your heritage 129 00:06:05,760 --> 00:06:07,640 or even your home now. 130 00:06:07,640 --> 00:06:13,120 But we want to taste that place and that story on the plate. 131 00:06:14,320 --> 00:06:17,720 This challenge is all about travelling. I'm so excited. 132 00:06:21,080 --> 00:06:24,400 Well, we mentioned that there was a bit of good 133 00:06:24,400 --> 00:06:26,440 to come out of today's elimination, 134 00:06:26,440 --> 00:06:31,040 and that's because, Rick, he's gonna cook for you guys. 135 00:06:36,280 --> 00:06:40,080 Rick Stein is literally going to cook live in front of us. 136 00:06:40,080 --> 00:06:42,320 Rick Stein! 137 00:06:42,320 --> 00:06:45,040 The dish I'm going to cook for you today 138 00:06:45,040 --> 00:06:46,640 is called a madras fish curry. 139 00:06:46,640 --> 00:06:48,760 It comes from Tamil Nadu in India. 140 00:06:48,760 --> 00:06:51,120 The thing is, it's very simple, but... 141 00:06:51,120 --> 00:06:55,080 I do talk too much and I'm sorry about that. 142 00:06:55,080 --> 00:06:56,840 So I need some help. 143 00:06:56,840 --> 00:06:58,640 Does anyone want to help...help Rick? 144 00:06:58,640 --> 00:07:01,360 ALL: Yes! Montana, I'm gonna choose you. 145 00:07:01,360 --> 00:07:02,800 Come on. 146 00:07:04,920 --> 00:07:07,520 I cannot believe I'm cooking with Rick Stein. 147 00:07:07,520 --> 00:07:10,000 Like, it's just such a pinch-me moment. 148 00:07:10,000 --> 00:07:12,360 What I want you to do is make a pilau rice. 149 00:07:12,360 --> 00:07:14,520 OK. Right? And it's very simple. 150 00:07:14,520 --> 00:07:18,080 Probably one of the best known chefs in the world, 151 00:07:18,080 --> 00:07:21,320 someone who I have learnt so much from. 152 00:07:21,320 --> 00:07:24,040 First of all, heat up the pan, 153 00:07:24,040 --> 00:07:26,920 throw in the oil, throw in the spices, 154 00:07:26,920 --> 00:07:29,560 and then pour in the rice. 155 00:07:29,560 --> 00:07:34,560 Then bring it all to the boil and then cook for 10 minutes. 156 00:07:34,560 --> 00:07:36,320 Cool. OK? I can do that. 157 00:07:36,320 --> 00:07:37,880 You got this, Montana. Got it. 158 00:07:37,880 --> 00:07:42,800 Which means I can get on and start my fish curry. 159 00:07:42,800 --> 00:07:47,040 You just could never imagine that this would happen in your life. 160 00:07:47,040 --> 00:07:48,320 And here I am. 161 00:07:48,320 --> 00:07:49,960 I'm cooking with Rick. 162 00:07:49,960 --> 00:07:53,360 Often the case with...with Indian curries, 163 00:07:53,360 --> 00:07:56,320 we'd slow cook some onions for about 10 minutes. 164 00:07:56,320 --> 00:07:59,680 Of course, do what I say, don't do what I do, 165 00:07:59,680 --> 00:08:02,240 because I've started to cut the onion the wrong way round. 166 00:08:02,240 --> 00:08:03,720 (LAUGHTER) 167 00:08:03,720 --> 00:08:05,560 It's something to do with your Aussie onions, I think - 168 00:08:05,560 --> 00:08:07,240 back to front, upside down. 169 00:08:07,240 --> 00:08:09,800 MICHAEL: It's just so easy for Rick to cook a dish 170 00:08:09,800 --> 00:08:11,720 from a place he's visited years ago 171 00:08:11,720 --> 00:08:15,400 while, you know, holding an audience of people hanging on his every word. 172 00:08:15,400 --> 00:08:16,960 I'm trying to think and speak. 173 00:08:16,960 --> 00:08:19,800 It's like trying to tap your head and do this at the same time. 174 00:08:19,800 --> 00:08:21,640 I wish I could have a bit of what Rick's having, 175 00:08:21,640 --> 00:08:23,720 'cause everything fazes me in this kitchen. 176 00:08:23,720 --> 00:08:25,920 I need to learn how to relax like Rick. 177 00:08:25,920 --> 00:08:29,320 I just want to tell you sort of a bit about this curry. 178 00:08:30,800 --> 00:08:34,760 We were just travelling down the coast of Tamil Nadu. 179 00:08:34,760 --> 00:08:36,600 We got to this beach. 180 00:08:36,600 --> 00:08:40,240 We went into this restaurant and I just said to the guy, 181 00:08:40,240 --> 00:08:41,680 "Have you got any fish on?" 182 00:08:41,680 --> 00:08:43,400 And he came out 183 00:08:43,400 --> 00:08:47,400 with a platter of lobster, kingfish 184 00:08:47,400 --> 00:08:49,560 and what he called a white snapper, 185 00:08:49,560 --> 00:08:51,280 all dead fresh. 186 00:08:51,280 --> 00:08:55,120 So I just said, you know, "What do you recommend?" 187 00:08:55,120 --> 00:08:58,440 And he said, "Well, we'll make this fish curry for you." 188 00:08:58,440 --> 00:09:01,560 JULIE: While Rick is cooking this dish, he's talking about India 189 00:09:01,560 --> 00:09:02,640 and he's talking about 190 00:09:02,640 --> 00:09:04,760 the place where he learned how to make this curry. 191 00:09:04,760 --> 00:09:07,200 And, you know, this is his gift. 192 00:09:07,200 --> 00:09:08,840 He takes you with him. 193 00:09:10,200 --> 00:09:12,960 Spices - yellow mustard seeds. Mm. 194 00:09:12,960 --> 00:09:14,880 Curry leaf. 195 00:09:14,880 --> 00:09:16,720 Some Kashmir chilli powder. 196 00:09:17,680 --> 00:09:18,920 And coriander seeds. 197 00:09:20,760 --> 00:09:24,600 And it's such a flavour of southern Indian cooking. 198 00:09:24,600 --> 00:09:25,920 Oh, I can smell it. Can you smell that? 199 00:09:25,920 --> 00:09:27,520 Mm. Yeah. It's just fab. 200 00:09:27,520 --> 00:09:30,720 SARAH: The aromas coming from the kitchen 201 00:09:30,720 --> 00:09:34,640 are just transporting me to India right now. 202 00:09:34,640 --> 00:09:38,480 What is so important is the tart element, 203 00:09:38,480 --> 00:09:40,480 which is tomato, first of all. 204 00:09:42,120 --> 00:09:44,240 And tamarind. 205 00:09:44,240 --> 00:09:46,800 It's all those Southern Indian flavours 206 00:09:46,800 --> 00:09:49,600 that are inspiring me with my dish. 207 00:09:49,600 --> 00:09:51,960 I'm thinking maybe crab xacuti, 208 00:09:51,960 --> 00:09:55,960 just like the one that I had on the first trip I made to Goa. 209 00:09:55,960 --> 00:09:59,520 Right, Montana, slice these chillies just into long sections. 210 00:09:59,520 --> 00:10:00,720 Yep. 211 00:10:00,720 --> 00:10:04,680 So I just need a bit of water there because it is reducing very quickly. 212 00:10:04,680 --> 00:10:06,680 Is that alright? Thin enough? Throw 'em in. 213 00:10:06,680 --> 00:10:08,200 Throw 'em in? Good. Yeah, lovely. 214 00:10:08,200 --> 00:10:09,640 Cheers. That's fantastic. 215 00:10:09,640 --> 00:10:10,920 Smelling good, Rick. 216 00:10:10,920 --> 00:10:13,000 So in go the fish. 217 00:10:13,000 --> 00:10:16,480 OK, that is gonna take about five minutes to cook now. 218 00:10:17,680 --> 00:10:19,400 So now we're just going to make the salad. 219 00:10:20,680 --> 00:10:22,800 You can step down, if you like. OK, I can go. 220 00:10:22,800 --> 00:10:24,360 Thank you very much. You're welcome. 221 00:10:24,360 --> 00:10:25,560 Good on you, Mon. Good one, Mon. 222 00:10:25,560 --> 00:10:26,560 Go, Mon. 223 00:10:26,560 --> 00:10:27,880 I'm so happy. 224 00:10:27,880 --> 00:10:29,800 I mean, if I go home today, 225 00:10:29,800 --> 00:10:33,360 I can walk out of here saying I cooked alongside Rick Stein. 226 00:10:33,360 --> 00:10:36,000 So definitely ticked off the bucket list. 227 00:10:37,280 --> 00:10:40,760 So here is what I consider to be 228 00:10:40,760 --> 00:10:43,640 the perfect salad for any Indian food. 229 00:10:43,640 --> 00:10:45,360 It's called kachumber. 230 00:10:45,360 --> 00:10:48,840 And basically it's just a few tomatoes sliced up, 231 00:10:48,840 --> 00:10:52,240 some onions, coriander, cumin and cayenne pepper, 232 00:10:52,240 --> 00:10:55,400 but also a little bit of vinegar. 233 00:10:56,600 --> 00:10:59,040 Rick, he's given us a really good, like, inspiration 234 00:10:59,040 --> 00:11:01,840 about where we need to take him and the judges today. 235 00:11:01,840 --> 00:11:04,200 Just pick some coriander, put it on the top there. 236 00:11:04,200 --> 00:11:06,880 And I think the room is spinning with ideas right now. 237 00:11:06,880 --> 00:11:09,680 Right, the curry's looking really special now. 238 00:11:13,560 --> 00:11:15,120 Yeah. 239 00:11:15,120 --> 00:11:16,800 I pronounce that good. 240 00:11:16,800 --> 00:11:20,480 The perfume of spice is just taking over the MasterChef kitchen. 241 00:11:20,480 --> 00:11:21,920 I have to eat. 242 00:11:21,920 --> 00:11:23,360 So there it is. 243 00:11:23,360 --> 00:11:27,760 Madras fish curry, pilau rice and kachumber salad. 244 00:11:27,760 --> 00:11:29,520 (APPLAUSE) So good. 245 00:11:31,480 --> 00:11:33,480 Alright, who wants to have a try? 246 00:11:33,480 --> 00:11:35,280 We all do. 247 00:11:35,280 --> 00:11:38,400 Grab yourselves a bit of cutlery and have a try. 248 00:11:38,400 --> 00:11:40,160 It smells fantastic, doesn't it? 249 00:11:40,160 --> 00:11:41,720 Let's get into it. 250 00:11:43,480 --> 00:11:45,520 Try some myself. Mm. 251 00:11:48,160 --> 00:11:50,560 Honestly, I could just eat a whole bowl of that. 252 00:11:51,720 --> 00:11:55,400 Rick's dish is so beautiful, full of flavour. 253 00:11:55,400 --> 00:11:58,040 But at the same time, it's so simple. 254 00:11:58,040 --> 00:11:59,800 Could do a little bit hotter, I think. 255 00:11:59,800 --> 00:12:02,360 I probably would have thrown in a few more curry leaves, 256 00:12:02,360 --> 00:12:04,120 only 'cause I'm an addict. 257 00:12:04,120 --> 00:12:06,000 Really special. 258 00:12:06,000 --> 00:12:09,160 ALDO: The simple food, that's the kind of food that I love. 259 00:12:09,160 --> 00:12:12,400 So if I need to survive this elimination, 260 00:12:12,400 --> 00:12:15,440 I need to just bring them to my happy place, 261 00:12:15,440 --> 00:12:16,920 which is home. 262 00:12:21,320 --> 00:12:22,560 Alright, everybody. 263 00:12:24,040 --> 00:12:29,040 You're gonna have 75 minutes to bring us your postcard dish. 264 00:12:29,040 --> 00:12:33,120 And, of course, the pantry and the garden are fully open. 265 00:12:34,120 --> 00:12:36,920 If you create the least impressive dish today, 266 00:12:36,920 --> 00:12:39,360 unfortunately, it will send you home. 267 00:12:40,960 --> 00:12:44,000 Top 10 beckons, my friends. 268 00:12:44,000 --> 00:12:46,840 Rick, would you like to do the honours, start them off? 269 00:12:46,840 --> 00:12:48,480 Good luck, everyone. 270 00:12:48,480 --> 00:12:50,680 Your time starts now. 271 00:12:50,680 --> 00:12:52,160 Let's go, guys. 272 00:12:56,880 --> 00:13:00,160 It's a great challenge. It's based on travel. 273 00:13:00,160 --> 00:13:01,920 Oh, sorry. Sorry, Keyma. 274 00:13:01,920 --> 00:13:04,760 And it's top 10. It's huge. 275 00:13:04,760 --> 00:13:06,240 I mean, I feel lucky 276 00:13:06,240 --> 00:13:09,680 that I'm still standing next to these, you know, legends. 277 00:13:09,680 --> 00:13:11,120 So I need to bring it. 278 00:13:11,120 --> 00:13:14,840 I need to show that I've come this far for a reason. 279 00:13:14,840 --> 00:13:17,080 Today we're going to Italy. 280 00:13:17,080 --> 00:13:19,360 My husband's half Italian. 281 00:13:19,360 --> 00:13:23,240 So I've been travelling back and forth to Italy, 282 00:13:23,240 --> 00:13:25,400 specifically to the south of Italy. 283 00:13:25,400 --> 00:13:29,200 And I'm making a hand-rolled pasta called fileja. 284 00:13:29,200 --> 00:13:31,680 It's made with semolina pasta. 285 00:13:31,680 --> 00:13:34,120 And I'm planning to just go very traditional today. 286 00:13:34,120 --> 00:13:36,480 You don't mess with Italian food if you're not Italian. 287 00:13:36,480 --> 00:13:40,360 I don't want to make anyone... anyone mad at me, 288 00:13:40,360 --> 00:13:42,200 and I want to represent my nonna, 289 00:13:42,200 --> 00:13:45,200 which is my, you know, borrowed nonna. 290 00:13:46,200 --> 00:13:48,680 I love her so much. I miss her so much. 291 00:13:48,680 --> 00:13:51,000 And, yeah, this is something she taught me 292 00:13:51,000 --> 00:13:53,360 and I do want to make it right. 293 00:13:59,440 --> 00:14:02,520 Rick, firstly, thanks for making us some snacks. 294 00:14:02,520 --> 00:14:04,240 That was delicious. 295 00:14:04,240 --> 00:14:05,480 It's fun. 296 00:14:05,480 --> 00:14:07,880 I think standing in front of you cooking for them 297 00:14:07,880 --> 00:14:09,640 will be a memory for them now. 298 00:14:09,640 --> 00:14:10,800 Yes. Do you know what I mean? 299 00:14:10,800 --> 00:14:13,960 They're probably going to make a fish madras curry and recount the story 300 00:14:13,960 --> 00:14:16,360 that they were on MasterChef and Rick Stein came and cooked for them. 301 00:14:16,360 --> 00:14:17,360 (LAUGHS) No, honestly! 302 00:14:17,360 --> 00:14:19,960 We were transported to a different place 303 00:14:19,960 --> 00:14:22,280 and that's what we're hoping for today. 304 00:14:22,280 --> 00:14:25,000 So interesting. It's a great challenge, I must say. 305 00:14:25,000 --> 00:14:26,160 Yeah, it's good. 306 00:14:26,160 --> 00:14:28,520 They could be cooking from a memory from Goa or from Gosford, 307 00:14:28,520 --> 00:14:29,720 it doesn't really matter. 308 00:14:29,720 --> 00:14:31,120 Goa or Gosford. You know? 309 00:14:31,120 --> 00:14:32,920 I think we're going to get great food. 310 00:14:32,920 --> 00:14:36,280 We are looking for a top 10, which means we will be saying goodbye 311 00:14:36,280 --> 00:14:39,200 to one of these amazing cooks today, though. 312 00:14:39,200 --> 00:14:41,520 Shall we go hear some stories, find out what they're cooking? 313 00:14:46,280 --> 00:14:49,720 Today I'm going to make cioppino, a San Francisco seafood stew 314 00:14:49,720 --> 00:14:53,120 that I had with Mum looking out to the Bay at Alcatraz. 315 00:14:53,120 --> 00:14:54,440 It's a memory that I love. 316 00:14:54,440 --> 00:14:56,600 Coming second on my season, 317 00:14:56,600 --> 00:15:00,080 it was...it was pretty deflating standing next to mum and not win. 318 00:15:00,080 --> 00:15:01,840 She's always been there for me. 319 00:15:01,840 --> 00:15:04,520 So I'm gonna do her proud with this dish. 320 00:15:04,520 --> 00:15:06,160 But I think off the back of 321 00:15:06,160 --> 00:15:08,160 not cooking fish so well the other day in the team challenge, 322 00:15:08,160 --> 00:15:09,400 I've got pressure on me to prove 323 00:15:09,400 --> 00:15:11,080 that I can cook fish for the judges today. 324 00:15:12,680 --> 00:15:14,840 Hey, Michael. There's a fair bit going on here. 325 00:15:14,840 --> 00:15:16,200 There's a lot going on here. Wow. 326 00:15:16,200 --> 00:15:17,400 What's your postcard? 327 00:15:17,400 --> 00:15:18,480 I took Mum to San Francisco. 328 00:15:18,480 --> 00:15:21,680 Mum's favourite thing was cioppino by the Bay at Fisherman's Pier. 329 00:15:21,680 --> 00:15:24,760 Charred sourdough, dip it in, just generous, seafoody. 330 00:15:24,760 --> 00:15:27,360 Something a bit different. No, I like it. 331 00:15:27,360 --> 00:15:30,200 Your fish soup at the challenge the other day... 332 00:15:30,200 --> 00:15:31,240 Try to forget about that. 333 00:15:31,240 --> 00:15:35,240 I was gonna say, what let you down, sadly, was the cooking on the scampi. 334 00:15:35,240 --> 00:15:37,520 But if you can get half as much flavour that was in that, 335 00:15:37,520 --> 00:15:39,080 I think you're on the right track, mate. 336 00:15:39,080 --> 00:15:40,760 Yeah. This is my way to recover. 337 00:15:40,760 --> 00:15:43,640 How hungry are you for the top 10? I'm really hungry, yeah. 338 00:15:43,640 --> 00:15:45,240 Being runner-up, it's like you... 339 00:15:45,240 --> 00:15:47,360 ..if anyone's coming back to win, it's you. 340 00:15:47,360 --> 00:15:49,240 Yeah, don't let this dish be the one 341 00:15:49,240 --> 00:15:51,080 that really does bring you right down, 'cause... 342 00:15:51,080 --> 00:15:53,280 No, I'm gonna be focused and cook the seafood perfectly. ..top 10. 343 00:15:53,280 --> 00:15:55,360 We love your food, mate. We just want to see you do well. 344 00:15:55,360 --> 00:15:56,440 Thank you. Good luck. 345 00:15:56,440 --> 00:15:57,440 Thanks, guys. Good luck. 346 00:15:57,440 --> 00:15:58,760 DANIEL: Good on you, Michael. Let's go. 347 00:15:58,760 --> 00:15:59,760 Thanks, Dan. 348 00:16:01,920 --> 00:16:03,280 I'm just hoping for a good dish. 349 00:16:03,280 --> 00:16:04,960 I think that's what I need to get some momentum 350 00:16:04,960 --> 00:16:06,440 going into that top 10. 351 00:16:24,120 --> 00:16:26,280 JULIE: Today I'm going to cook coq au vin. 352 00:16:26,280 --> 00:16:29,040 I've given myself quite a big job because this literally is 353 00:16:29,040 --> 00:16:30,680 one of those rainy day cooks 354 00:16:30,680 --> 00:16:32,800 that you would normally take hours to do. 355 00:16:32,800 --> 00:16:36,160 So I am feeling quite under the pump. 356 00:16:36,160 --> 00:16:37,600 Oh, this looks a bit familiar. 357 00:16:37,600 --> 00:16:39,320 This looks European. Oh, wow! 358 00:16:39,320 --> 00:16:40,600 What have we got here, then? 359 00:16:40,600 --> 00:16:42,280 Oh, coq au vin. 360 00:16:42,280 --> 00:16:43,800 Coq au vin. Spectacular. 361 00:16:43,800 --> 00:16:45,520 You've probably heard this one before, 362 00:16:45,520 --> 00:16:48,200 but the other name for coq au vin is 'love in a lorry'. 363 00:16:51,280 --> 00:16:53,560 Well, it's 1989. 364 00:16:55,920 --> 00:16:58,240 So tell us about your coq au vin. 365 00:16:58,240 --> 00:17:02,240 My postcard memory is Mick - that's my husband and I. 366 00:17:02,240 --> 00:17:04,920 A few years ago, the two of us went to Paris for a week, 367 00:17:04,920 --> 00:17:07,160 and it rained the whole week. 368 00:17:07,160 --> 00:17:08,920 But we discovered this beautiful little restaurant 369 00:17:08,920 --> 00:17:10,240 near us called Polidor. 370 00:17:10,240 --> 00:17:12,880 And we went in and it was just this beautiful, rustic, 371 00:17:12,880 --> 00:17:14,440 provincial French food. 372 00:17:14,440 --> 00:17:16,200 It was just so full of flavour. 373 00:17:16,200 --> 00:17:19,360 And this little bistro, you know, Ernest Hemingway used to write there 374 00:17:19,360 --> 00:17:22,040 and all the students used to plan the revolutions there. 375 00:17:22,040 --> 00:17:23,920 And so it was just steeped in history 376 00:17:23,920 --> 00:17:25,800 and just wanted to bring you there today. 377 00:17:25,800 --> 00:17:28,920 She's getting me, you know. I'm there, I'm there. 378 00:17:28,920 --> 00:17:31,960 Rick's taking notes based on your travel stories. 379 00:17:31,960 --> 00:17:33,840 Beautiful. What are you serving with? 380 00:17:33,840 --> 00:17:36,200 This is a Paris mash in the making. 381 00:17:36,200 --> 00:17:37,720 You know what Paris mash is? 382 00:17:37,720 --> 00:17:38,800 There's no such dish. 383 00:17:38,800 --> 00:17:40,960 It's an Australian version of mashed potato 384 00:17:40,960 --> 00:17:43,520 based on the magazine Paris Match. 385 00:17:43,520 --> 00:17:44,760 Pomme puree, perhaps. 386 00:17:46,200 --> 00:17:47,200 I'd like to taste. 387 00:17:47,200 --> 00:17:50,520 So nice seeing some classic dishes, you know, 'cause it's... Absolutely. 388 00:17:50,520 --> 00:17:52,160 Yeah. It's what it's all about. 389 00:17:52,160 --> 00:17:53,160 Absolutely. 390 00:17:53,160 --> 00:17:57,720 I mean, you heard Rick. He felt like he was on that trip with you. 391 00:17:57,720 --> 00:17:59,720 That is the dream! Literally. 392 00:17:59,720 --> 00:18:02,320 OK. Well, bring us a dream on a plate, then. 393 00:18:02,320 --> 00:18:04,160 Thank you. I will do my very best. Good luck to you. 394 00:18:04,160 --> 00:18:05,160 Cheers. 395 00:18:06,240 --> 00:18:07,720 This day is just surreal. 396 00:18:07,720 --> 00:18:08,880 I can't quite believe it. 397 00:18:08,880 --> 00:18:12,800 You know Rick Stein was being a bit naughty! 398 00:18:12,800 --> 00:18:15,600 Alright, I'm going to cook this dish all the time when I get home, 399 00:18:15,600 --> 00:18:18,720 just so I can talk about this moment. 400 00:18:18,720 --> 00:18:22,240 Rick Stein might be here, but we want you guys to take us 401 00:18:22,240 --> 00:18:23,360 around the world. 402 00:18:23,360 --> 00:18:24,720 One hour to go. 403 00:18:24,720 --> 00:18:27,040 (CHEERING FROM THE GANTRY) Let's go, guys! Yeah! 404 00:18:29,120 --> 00:18:32,160 Alvin! ALVIN: Hi. Hi, Rick. 405 00:18:32,160 --> 00:18:34,480 I am making a nasi lemak. 406 00:18:34,480 --> 00:18:35,480 Oh, lovely. 407 00:18:35,480 --> 00:18:38,320 There you go. That's the response he wants. 408 00:18:38,320 --> 00:18:41,040 Very simple. It's literally rice and condiments. 409 00:18:41,040 --> 00:18:43,520 I think that's what makes Malaysian food so interesting, 410 00:18:43,520 --> 00:18:44,520 is the condiments. Yeah. 411 00:18:44,520 --> 00:18:45,920 I love condiments. Yes. 412 00:18:45,920 --> 00:18:48,000 And it's a choice. Oh, gosh. 413 00:18:48,000 --> 00:18:49,800 So there's a stall in Malaysia. 414 00:18:49,800 --> 00:18:51,360 And when I took my partner there, he said, 415 00:18:51,360 --> 00:18:53,640 "You guys eat this for breakfast?" 416 00:18:53,640 --> 00:18:55,400 And you said, "Yeah, we do!" I said, "Yeah!" 417 00:18:58,720 --> 00:19:00,120 Tommy! 418 00:19:00,120 --> 00:19:01,360 Hello, hello. Hi! 419 00:19:01,360 --> 00:19:04,280 How are you? Rick, nice to meet you, sir. 420 00:19:04,280 --> 00:19:06,280 I see something I love. 421 00:19:06,280 --> 00:19:09,040 I'm taking you to Vietnam and I'm making banh khot today. 422 00:19:09,040 --> 00:19:10,040 Oh, yes. 423 00:19:10,040 --> 00:19:12,600 You know, tiny little turmeric pancakes. 424 00:19:12,600 --> 00:19:13,880 Have you had banh khot before? 425 00:19:13,880 --> 00:19:15,720 No, I haven't. Ooh, wow! 426 00:19:15,720 --> 00:19:17,320 So that's a new one to me. 427 00:19:17,320 --> 00:19:19,640 Can you... Does that blow your mind? You described it. 428 00:19:19,640 --> 00:19:22,960 It blows my mind that Rick Stein is eating banh khot 429 00:19:22,960 --> 00:19:24,280 the first time from me. 430 00:19:24,280 --> 00:19:25,280 It's an honour. 431 00:19:28,000 --> 00:19:29,840 Mindy! 432 00:19:29,840 --> 00:19:32,680 Lots of ingredients I love here. 433 00:19:32,680 --> 00:19:36,920 Mum and Dad gifted us a trip to Singapore and Malaysia 434 00:19:36,920 --> 00:19:38,720 and we were fortunate enough to live there. 435 00:19:38,720 --> 00:19:43,440 And the first thing that I felt and smelled was hot coals 436 00:19:43,440 --> 00:19:46,880 and street food and satay ayam. 437 00:19:46,880 --> 00:19:49,640 It's cooking the... It's cooking the satay as well, though. 438 00:19:49,640 --> 00:19:51,560 I love it with the fans. 439 00:19:51,560 --> 00:19:53,800 And the magic is in that whole experience. 440 00:19:53,800 --> 00:19:56,560 I just have to say, this is such a good competition 441 00:19:56,560 --> 00:19:59,240 because everybody is speaking so passionately 442 00:19:59,240 --> 00:20:00,480 about what they're making. 443 00:20:00,480 --> 00:20:02,000 Good luck. Thanks, guys. 444 00:20:04,480 --> 00:20:06,560 Jules, you OK, mate? Very fine. 445 00:20:06,560 --> 00:20:07,880 Same same. (LAUGHS) 446 00:20:07,880 --> 00:20:09,840 You're going to get there. We both will. 447 00:20:14,080 --> 00:20:16,000 Hi, Sarah. 448 00:20:16,000 --> 00:20:19,000 Rick, I just wanted to say it's such an honour to have you in the kitchen. 449 00:20:19,000 --> 00:20:20,000 Oh, thank you, Sarah. 450 00:20:20,000 --> 00:20:22,880 I honestly have loved watching all of your shows 451 00:20:22,880 --> 00:20:25,560 and just the respect that you have for the cultures. 452 00:20:25,560 --> 00:20:28,080 And it's, yeah, so amazing to... 453 00:20:28,080 --> 00:20:29,640 ..to have you here. 454 00:20:29,640 --> 00:20:31,840 Lovely to be here. Gosh. 455 00:20:31,840 --> 00:20:35,080 Because you're here, I have gone back to Goa. 456 00:20:35,080 --> 00:20:38,400 And I am making a crab xacuti. 457 00:20:38,400 --> 00:20:40,360 On one of my first trips to Goa, 458 00:20:40,360 --> 00:20:43,600 I actually went out crab catching with a local family. 459 00:20:43,600 --> 00:20:47,280 We caught the crab and then came straight up onto the riverbanks 460 00:20:47,280 --> 00:20:50,320 and cooked it fresh and made a crab xacuti. 461 00:20:50,320 --> 00:20:54,560 So, all in one pot, everything, sitting on the ground over a fire. 462 00:20:54,560 --> 00:20:55,560 Amazing. 463 00:20:55,560 --> 00:21:00,520 For me, my first out of Europe experience of seafood 464 00:21:00,520 --> 00:21:03,080 cooked with spice was Goa. 465 00:21:03,080 --> 00:21:05,200 So I owe a great deal to Goa. 466 00:21:05,200 --> 00:21:07,880 The things they do with fish there, unbelievable. 467 00:21:07,880 --> 00:21:09,160 I know, the fish is incredible. 468 00:21:09,160 --> 00:21:10,200 Bring us that memory. 469 00:21:10,200 --> 00:21:12,480 I hope I can replicate it. 470 00:21:12,480 --> 00:21:15,280 Good luck. Thank you. Thank you. 471 00:21:15,280 --> 00:21:16,920 Cooking for Rick Stein, 472 00:21:16,920 --> 00:21:20,280 there really isn't anywhere to hide with this crab xacuti 473 00:21:20,280 --> 00:21:23,600 because he knows what it's meant to taste like. 474 00:21:23,600 --> 00:21:27,280 With my crab marinating, I need to nail all the flavours 475 00:21:27,280 --> 00:21:29,080 in my gravy base. 476 00:21:31,880 --> 00:21:34,000 DANIEL: Let's go, guys. (WHISTLES) 477 00:21:34,000 --> 00:21:35,400 Yeah! 478 00:21:35,400 --> 00:21:37,800 Nonna says that I don't cook Italian, so... 479 00:21:37,800 --> 00:21:39,520 They can be harsh, the nonnas, can't they? 480 00:21:39,520 --> 00:21:41,840 All Italians are, sorry, Jock. 481 00:21:44,120 --> 00:21:47,160 MONTANA: The fact that it's just me and Keyma from the Fans 482 00:21:47,160 --> 00:21:51,720 competing against the ex contestants is a huge achievement in itself. 483 00:21:51,720 --> 00:21:56,240 And to make it to the top 10, I need to make my best postcard dish, 484 00:21:56,240 --> 00:21:58,840 but I haven't done a whole lot of travel before 485 00:21:58,840 --> 00:22:02,280 and, like, all these people have such incredible food journeys. 486 00:22:02,280 --> 00:22:05,720 So I'm just completely out of my depth on this one. 487 00:22:05,720 --> 00:22:07,040 Montana. Hello. 488 00:22:07,040 --> 00:22:08,920 Thanks for the cook this morning. Oh! 489 00:22:08,920 --> 00:22:10,160 Fill us in. What's the dish? 490 00:22:10,160 --> 00:22:13,560 I don't have many, like, massive food memories of travelling. 491 00:22:13,560 --> 00:22:17,880 So my first thought was Christmas Day with my family in New York. 492 00:22:17,880 --> 00:22:19,160 We went to the Boathouse, 493 00:22:19,160 --> 00:22:23,640 had, like, just classic American-style, like, Christmas dinner. 494 00:22:23,640 --> 00:22:25,600 There's turkey, but we don't have turkey in the pantry, 495 00:22:25,600 --> 00:22:29,280 so we're going roast chicken, some green beans, almonds, shallots, 496 00:22:29,280 --> 00:22:31,280 a bit of lemon juice... Lovely. And the gravy? 497 00:22:31,280 --> 00:22:33,560 Yes. Gravy, always. Yeah. Fab. 498 00:22:33,560 --> 00:22:35,640 What do you think? New York, Christmas? 499 00:22:35,640 --> 00:22:37,160 Yeah. Would you go there? 500 00:22:37,160 --> 00:22:38,440 Have you done it? 501 00:22:38,440 --> 00:22:42,920 Not for Christmas, but...be quite novel, really, wouldn't it? 502 00:22:42,920 --> 00:22:44,360 There's bound to be snow. 503 00:22:44,360 --> 00:22:46,720 Definitely a special memory for me, that's for sure. 504 00:22:46,720 --> 00:22:47,960 I can see it. I can... 505 00:22:47,960 --> 00:22:51,200 I can smell chestnuts roasting in the street. Fairytale New York, of course. 506 00:22:51,200 --> 00:22:52,640 Absolutely. Yeah. 507 00:22:52,640 --> 00:22:55,480 For me, I think Christmas lunch or Christmas dinner, 508 00:22:55,480 --> 00:22:57,720 it has to be really rich, juicy. 509 00:22:57,720 --> 00:23:00,520 It has all of the magic of the romance 510 00:23:00,520 --> 00:23:02,320 of Christmas in America. Yeah. 511 00:23:02,320 --> 00:23:04,520 So channel that today. It sounds like a great dish. 512 00:23:04,520 --> 00:23:06,320 Yay. Good luck. Good luck. 513 00:23:07,960 --> 00:23:09,960 ALDO: Where did I put the garlic? 514 00:23:09,960 --> 00:23:10,960 Here. 515 00:23:12,760 --> 00:23:15,200 Sunday lunch in my Nonna's backyard. 516 00:23:15,200 --> 00:23:17,680 It is always a feast. 517 00:23:17,680 --> 00:23:20,400 We're starting from 1:30 in the afternoon. 518 00:23:20,400 --> 00:23:24,520 We just drag until 7:00 at night, and it doesn't stop. 519 00:23:24,520 --> 00:23:25,960 Aldo. 520 00:23:25,960 --> 00:23:27,920 You're in Naples, in my Nonna's backyard, 521 00:23:27,920 --> 00:23:31,880 at my Nonna's table, and you're having eggplant, parmigiana... 522 00:23:31,880 --> 00:23:32,960 You're having the meatballs... 523 00:23:32,960 --> 00:23:33,960 So some meat... 524 00:23:33,960 --> 00:23:36,360 So is it kind of two dishes melded in one? 525 00:23:36,360 --> 00:23:38,440 For meat, I'm going to ask you later to do. 526 00:23:38,440 --> 00:23:39,760 It's just cut the bread... 527 00:23:42,120 --> 00:23:44,640 Slice of bread, a slice of parmigiana, 528 00:23:44,640 --> 00:23:46,600 the meatballs, cut it, sliced, 529 00:23:46,600 --> 00:23:48,000 spread it on the bread and eat it like that. 530 00:23:48,000 --> 00:23:49,000 Actually? 531 00:23:49,000 --> 00:23:50,520 Actually, that's the way we eat it, mate. 532 00:23:50,520 --> 00:23:51,920 That's how you eat it at Nonna's house. 533 00:23:51,920 --> 00:23:53,800 Yes. I was quite excited. 534 00:23:53,800 --> 00:23:55,600 But now you're talking about putting it on a sandwich, 535 00:23:55,600 --> 00:23:56,960 now I'm really excited. 536 00:23:56,960 --> 00:23:58,600 Good luck, mate. Thank you. 537 00:23:59,760 --> 00:24:02,240 Take me on a trip in a little rocket ship. 538 00:24:03,640 --> 00:24:06,200 It's pretty bloody special to have Rick Stein here. 539 00:24:06,200 --> 00:24:10,360 To experience what we just experienced in watching Rick cook 540 00:24:10,360 --> 00:24:12,120 was so special. 541 00:24:12,120 --> 00:24:17,040 Sort of makes me realise again how lucky I am to be here. 542 00:24:17,040 --> 00:24:18,640 On season seven, 543 00:24:18,640 --> 00:24:24,680 I remember him coming and it's one of my favourite days from then. 544 00:24:24,680 --> 00:24:27,680 Fishmonger used to say to me in Padstow, "You make your money 545 00:24:27,680 --> 00:24:29,320 "by the sharpness of your knife," 546 00:24:29,320 --> 00:24:31,000 and you've done a good job there. 547 00:24:31,000 --> 00:24:32,680 Thank you. That means a lot. 548 00:24:32,680 --> 00:24:36,520 I came back to MasterChef, not because I won that season, 549 00:24:36,520 --> 00:24:41,640 but because I learned so much meeting all of these famous chefs. 550 00:24:41,640 --> 00:24:45,080 But season seven, it's a long time ago, 551 00:24:45,080 --> 00:24:48,920 so I highly doubt Rick Stein remembers me. 552 00:24:48,920 --> 00:24:50,800 Hi, Billie. Hi. 553 00:24:50,800 --> 00:24:52,280 Onion in my eyes. 554 00:24:52,280 --> 00:24:53,320 Oh, my goodness. 555 00:24:53,320 --> 00:24:56,720 It's not just the pure emotion of having Rick once again in your life. 556 00:24:56,720 --> 00:24:58,720 I tell you what, yeah. I know. 557 00:24:58,720 --> 00:25:00,160 Thank you so much for coming back. 558 00:25:00,160 --> 00:25:02,080 It's nice to see you again. Very nice to see you again. 559 00:25:02,080 --> 00:25:06,720 Recognised you. Had all the pictures in my little green room. 560 00:25:06,720 --> 00:25:08,920 So I recognised you. Of course. Of course. 561 00:25:08,920 --> 00:25:12,440 Tell us about the memory that sparks this dish. 562 00:25:12,440 --> 00:25:15,400 So, Hayden, my husband and I, we did a bit of a Europe trip 563 00:25:15,400 --> 00:25:20,600 a few years back now, and Spain was easily my favourite food. 564 00:25:20,600 --> 00:25:24,960 We had a lot of seafood and one of the main ones I remember 565 00:25:24,960 --> 00:25:26,920 is, like, a fisherman's stew. 566 00:25:26,920 --> 00:25:31,240 So a tomato-based broth with some mussels, some pipis, some prawns. 567 00:25:31,240 --> 00:25:32,240 Fabulous. 568 00:25:32,240 --> 00:25:36,280 Don't they love their seafood, particularly in northern Spain? They love their seafood. Yeah. 569 00:25:36,280 --> 00:25:39,920 I come from a more regional area here in Australia 570 00:25:39,920 --> 00:25:41,880 and can't get a lot of seafood. 571 00:25:41,880 --> 00:25:44,600 But yeah, it was a big eye opener for me. 572 00:25:44,600 --> 00:25:47,320 Fantastic. It sounds...sounds great. Smells great. 573 00:25:47,320 --> 00:25:50,000 Thank you. Thanks. Good luck. 574 00:25:50,000 --> 00:25:53,520 It's pretty cool Rick Stein remembers me. 575 00:25:53,520 --> 00:25:57,520 That, I think, is a bit of a kick up the butt to, you know, 576 00:25:57,520 --> 00:25:59,280 try and cook really well. 577 00:26:04,040 --> 00:26:09,200 KEYMA: I have actually been avoiding to cook Italian food because of Jock. 578 00:26:09,200 --> 00:26:12,640 You know, he's half Italian, so for me, it's a risk. 579 00:26:12,640 --> 00:26:15,720 I mean, I'm not Italian, but I'm definitely looking 580 00:26:15,720 --> 00:26:17,560 to prove myself in this kitchen. 581 00:26:17,560 --> 00:26:19,560 So I'm rolling my pasta. 582 00:26:19,560 --> 00:26:23,680 It's called fileja, and in the sauce I'm going to use 'nduja. 583 00:26:23,680 --> 00:26:27,040 'Nduja is a soft, spicy pork sausage. 584 00:26:27,040 --> 00:26:28,360 It's delicious! 585 00:26:28,360 --> 00:26:31,280 Keyma! This is Rick. Hi, Rick. Nice to meet you. 586 00:26:31,280 --> 00:26:32,560 Nice to meet you. 587 00:26:32,560 --> 00:26:35,680 The postcard is from Italy today. Oh, wow. 588 00:26:35,680 --> 00:26:37,680 My husband's side of the family. 589 00:26:37,680 --> 00:26:39,440 I've been... We've been together for 15 years. 590 00:26:39,440 --> 00:26:41,560 Yep. So it's basically my family as well. 591 00:26:41,560 --> 00:26:43,480 Where is your husband's family from? 592 00:26:43,480 --> 00:26:44,640 They're from Calabria. 593 00:26:44,640 --> 00:26:46,560 So, very small town. 594 00:26:46,560 --> 00:26:48,280 Super... You know, farmers. 595 00:26:48,280 --> 00:26:50,160 It's all around produce. 596 00:26:50,160 --> 00:26:51,600 What is the dish today? 597 00:26:51,600 --> 00:26:55,000 So today I'm planning to make a hand-rolled pasta called fileja. 598 00:26:55,000 --> 00:26:58,040 You know, chewy kind of, you know, really bitey pasta. 599 00:26:58,040 --> 00:27:00,440 And then a pasta sauce with 'nduja. 600 00:27:00,440 --> 00:27:03,440 'Nduja is like one of those things, like, sort of truffles. 601 00:27:03,440 --> 00:27:05,000 You get it in a sauce and you just say, 602 00:27:05,000 --> 00:27:07,000 "Oh, that's the best sauce I've ever tasted." 603 00:27:07,000 --> 00:27:09,520 Absolutely. I was watching Nonna making it. 604 00:27:09,520 --> 00:27:10,840 It's just so simple. 605 00:27:10,840 --> 00:27:14,680 And when I ate it, it was like, "Oh, my gosh, what did you do!?" 606 00:27:14,680 --> 00:27:16,480 I mean, it's... 607 00:27:16,480 --> 00:27:20,520 That impression. Can you imagine if you can elicit that from Rick Stein? 608 00:27:20,520 --> 00:27:23,720 Yeah. Nice to meet you. Wow. Fantastic. Yeah. 609 00:27:25,240 --> 00:27:26,600 There's so much pressure. 610 00:27:26,600 --> 00:27:29,800 This pasta dish, it has to be perfect, 611 00:27:29,800 --> 00:27:32,560 especially for Rick and Jock. 612 00:27:32,560 --> 00:27:35,680 Otherwise I won't make it into the top 10. 613 00:27:47,920 --> 00:27:51,120 (CHEERING FROM THE GANTRY) Let's go, guys! (WHISTLES) 614 00:27:51,120 --> 00:27:52,440 (SIGHS) 615 00:28:01,240 --> 00:28:02,480 MICHAEL: You OK? 616 00:28:02,480 --> 00:28:03,800 Yeah. You are gonna get it done. 617 00:28:03,800 --> 00:28:06,400 I am gonna get it dooooooone. 618 00:28:08,760 --> 00:28:11,040 Coq au vin - the pressure is getting it done. 619 00:28:11,040 --> 00:28:14,760 I've got my potatoes cooked, mushroom, onions cooked, 620 00:28:14,760 --> 00:28:16,760 I've got a sauce cooking down here. 621 00:28:19,720 --> 00:28:22,680 I've really got to hustle because this chicken's got to cook. 622 00:28:22,680 --> 00:28:24,000 So I'm in a hurry now. 623 00:28:24,000 --> 00:28:25,000 Officially. 624 00:28:28,360 --> 00:28:30,080 JOCK: What's cooking? Nasi lemak. 625 00:28:30,080 --> 00:28:31,360 Ooh-hoo-hoo! 626 00:28:31,360 --> 00:28:33,800 If I eat this, I feel like I'm in the roadside again 627 00:28:33,800 --> 00:28:35,320 with that Malaysian coffee. 628 00:28:35,320 --> 00:28:36,520 Got the rendang daging. 629 00:28:36,520 --> 00:28:37,960 I've got the nasi lemak done. 630 00:28:37,960 --> 00:28:40,520 I've got some peanuts and anchovy as crunch. ANDY: Oh, yes! 631 00:28:40,520 --> 00:28:43,680 I've got some pickled cucumber and I'm just working on my eggs. 632 00:28:43,680 --> 00:28:46,480 And if possible, if I can get you guys to eat with your hands, I will. 633 00:28:46,480 --> 00:28:47,560 You never know. 634 00:28:49,000 --> 00:28:51,880 MINDY: My little satays have to be grilled over the coals 635 00:28:51,880 --> 00:28:53,320 because that's the only way to do it, 636 00:28:53,320 --> 00:28:55,880 to get that authentic flavour of the Orient. 637 00:28:55,880 --> 00:28:56,880 MEL: Hey, Mindy. 638 00:28:56,880 --> 00:29:00,000 You're gonna lend me your fancy thing! Hello! 639 00:29:00,000 --> 00:29:01,960 Yeah. Now it's working. 640 00:29:03,480 --> 00:29:04,480 Whoo! 641 00:29:06,280 --> 00:29:07,720 DANIEL: I feel like I'm there, Mindy. 642 00:29:07,720 --> 00:29:08,840 You are. 643 00:29:08,840 --> 00:29:09,920 Love it, Mindy. 644 00:29:14,640 --> 00:29:16,440 TOMMY: Today I'm making banh khot, 645 00:29:16,440 --> 00:29:18,920 which is like a little Vietnamese savoury pancake. 646 00:29:19,960 --> 00:29:24,000 The batter has got coconut cream to make it extra creamy. 647 00:29:24,000 --> 00:29:28,280 You know, crispy on the outside, fluffy on the inside. 648 00:29:28,280 --> 00:29:31,280 There's pickled vegies and crispy pork fat 649 00:29:31,280 --> 00:29:33,120 to go on top of that as well. 650 00:29:33,120 --> 00:29:36,520 Just so many different little elements that make it so amazing. 651 00:29:38,240 --> 00:29:39,920 Put a shrimp on the barbie, Tommy. 652 00:29:39,920 --> 00:29:42,080 Chuck a shrimp on the barbie, mate. 653 00:29:42,080 --> 00:29:43,280 Yes, Tommy. 654 00:29:44,400 --> 00:29:45,520 25 minutes, yeah? 655 00:29:45,520 --> 00:29:46,520 Yeah. 656 00:29:48,760 --> 00:29:50,200 How you going, babe? 657 00:29:50,200 --> 00:29:51,320 SARAH: Yeah, good, you? 658 00:29:51,320 --> 00:29:52,360 Yeah. 659 00:29:52,360 --> 00:29:53,360 Good. 660 00:29:54,840 --> 00:29:59,320 I'm really happy with the gravy base on my crab xacuti. 661 00:29:59,320 --> 00:30:00,720 Yummy. 662 00:30:00,720 --> 00:30:04,440 I'm getting a nice hit of tamarind and chilli coming through. 663 00:30:05,440 --> 00:30:08,680 (COUGHS) Oh, God! 664 00:30:08,680 --> 00:30:10,320 It's spicy. 665 00:30:10,320 --> 00:30:12,200 (SPLUTTERS) 666 00:30:12,200 --> 00:30:14,840 It's going down my throat. 667 00:30:14,840 --> 00:30:16,080 Oh. 668 00:30:16,080 --> 00:30:17,320 (MINDY COUGHS) 669 00:30:17,320 --> 00:30:20,000 It's getting you too! (COUGHS, LAUGHS) 670 00:30:20,000 --> 00:30:22,840 Oh, my God. All of us. 671 00:30:22,840 --> 00:30:24,960 Everyone's getting the chilli. 672 00:30:26,600 --> 00:30:28,520 JOCK: Sarah. ANDY: Hey, Sarah. Hello. 673 00:30:28,520 --> 00:30:29,520 What's cooking? 674 00:30:29,520 --> 00:30:32,600 I am making a crab xacuti. 675 00:30:32,600 --> 00:30:35,640 I've marinated the crab. Oh, yep. 676 00:30:35,640 --> 00:30:38,640 And, yeah, made the base, so, yeah, 677 00:30:38,640 --> 00:30:42,120 just trying to bring in those golden touches. Sold on the idea. 678 00:30:42,120 --> 00:30:43,760 Sold on the dish. 679 00:30:43,760 --> 00:30:45,440 It comes down to that crab. 680 00:30:45,440 --> 00:30:49,080 Because I trust you so much with everything that's in front of you. 681 00:30:49,080 --> 00:30:52,040 Yep. Cooking of the crab has to be spot on. 682 00:30:52,040 --> 00:30:54,840 I need to be crazily diligent with this crab. 683 00:30:57,160 --> 00:31:00,520 The last possible thing that I would want to do 684 00:31:00,520 --> 00:31:02,200 is have undercooked crab. 685 00:31:02,200 --> 00:31:06,080 And the second-last thing would be overcooked crab. 686 00:31:07,080 --> 00:31:13,440 I would be devastated if I went home on a dish that means so much to me. 687 00:31:13,440 --> 00:31:17,880 Feels like it's taking me back to being on the riverbanks of Goa. 688 00:31:17,880 --> 00:31:20,640 So to cook this for Rick Stein, 689 00:31:20,640 --> 00:31:22,880 I really hope that he loves it. 690 00:31:24,480 --> 00:31:26,760 DANIEL: Got about 20 minutes, guys. 691 00:31:26,760 --> 00:31:29,360 Finish strong. It's nil all. 692 00:31:29,360 --> 00:31:31,680 Let's go, eh? Let's gee up! 693 00:31:31,680 --> 00:31:32,680 (LAUGHS) 694 00:31:32,680 --> 00:31:34,560 Yeah! 695 00:31:34,560 --> 00:31:36,240 TOMMY: Oh, Daniel! 696 00:31:36,240 --> 00:31:37,480 Are you clapping yourself there? 697 00:31:37,480 --> 00:31:40,120 Yeah, I was. 'Cause it looked like no one else did, so... 698 00:31:43,400 --> 00:31:44,400 MICHAEL: Good? ALDO: Yeah. 699 00:31:44,400 --> 00:31:47,360 Just cooking the meatballs now and the eggplant. 700 00:31:47,360 --> 00:31:49,120 Nice. 701 00:31:49,120 --> 00:31:50,880 You got to cook the fish? 702 00:31:50,880 --> 00:31:52,120 That's two minutes away. 703 00:31:53,120 --> 00:31:54,680 Definitely have to impress Rick Stein today 704 00:31:54,680 --> 00:31:56,200 with a really flavour-packed dish 705 00:31:56,200 --> 00:31:58,240 from my favourite travel memory of all time. 706 00:31:58,240 --> 00:31:59,640 And if I can pull it off, I think it's one 707 00:31:59,640 --> 00:32:01,440 that'll get me straight into that top 10. 708 00:32:01,440 --> 00:32:02,760 OK... 709 00:32:02,760 --> 00:32:04,520 Hey, Michael. Hi, Mel. Hi, Rick. 710 00:32:04,520 --> 00:32:05,760 How are you? We're here, Michael. 711 00:32:05,760 --> 00:32:07,280 Oh, looks familiar. 712 00:32:07,280 --> 00:32:09,680 Yeah, I'm making cioppino. A seafood... 713 00:32:09,680 --> 00:32:12,200 I think it's from some Italian migrants who moved to San Francisco. 714 00:32:12,200 --> 00:32:13,680 I just find that fascinating 715 00:32:13,680 --> 00:32:17,080 the way food changes as it comes into another culture. 716 00:32:17,080 --> 00:32:18,080 I love it. 717 00:32:18,080 --> 00:32:20,400 That's really true of Italian food in California. 718 00:32:20,400 --> 00:32:22,920 That's it. It's different, but it's its own... 719 00:32:22,920 --> 00:32:24,360 But it's delicious. Yeah, yeah. 720 00:32:24,360 --> 00:32:27,800 I took Mum away. My mum is my hero. 721 00:32:27,800 --> 00:32:30,240 For me, it was an eating tour. We went to Eleven Madison. 722 00:32:30,240 --> 00:32:32,400 We went to Koi, went to Benno. 723 00:32:32,400 --> 00:32:34,440 We went to the most amazing restaurants in America. 724 00:32:34,440 --> 00:32:36,560 But it's the cioppino that you really, really loved. 725 00:32:36,560 --> 00:32:37,880 It's so funny. 726 00:32:37,880 --> 00:32:39,600 Well, really looking forward to it. Too easy. 727 00:32:39,600 --> 00:32:41,360 Seasoning is key today. It's a favourite of mine too. 728 00:32:41,360 --> 00:32:43,200 As per always. Exactly. And cooking the fish properly. 729 00:32:43,200 --> 00:32:44,800 I know, I've recovered from the other day. 730 00:32:44,800 --> 00:32:46,640 Alright. I won't tell Rick about that. 731 00:32:46,640 --> 00:32:49,440 Oh, Rick, you don't want to know. Cheers, Michael. Good luck. 732 00:32:49,440 --> 00:32:51,080 Really appreciate it. 733 00:32:53,320 --> 00:32:54,560 Headspace is super important. 734 00:32:54,560 --> 00:32:56,440 So I'm really trying to channel my inner Rick 735 00:32:56,440 --> 00:32:59,880 and just chill the hell out because he's just so relaxed. 736 00:33:03,560 --> 00:33:05,200 Yum. 737 00:33:05,200 --> 00:33:06,920 The broth is really nice. 738 00:33:06,920 --> 00:33:09,200 The mussels are ready to go. 739 00:33:09,200 --> 00:33:11,800 Now I need to cook this fish absolutely perfectly. 740 00:33:11,800 --> 00:33:13,240 You know, I'm here, and I'm here to win. 741 00:33:17,040 --> 00:33:20,400 ANDY: This challenge, they've really taken this and ran with it. 742 00:33:20,400 --> 00:33:21,560 Set by you. 743 00:33:21,560 --> 00:33:23,400 I think that they're really inspired by you. 744 00:33:23,400 --> 00:33:24,480 What do you think? 745 00:33:24,480 --> 00:33:26,280 Well, I'm thoroughly enjoying it 746 00:33:26,280 --> 00:33:29,760 because people are absolutely cooking from the heart. Yeah. 747 00:33:29,760 --> 00:33:32,320 I think there's some sort of real, real stars. 748 00:33:32,320 --> 00:33:35,040 I mean, the Vietnamese dish, because I've never tasted it before. 749 00:33:35,040 --> 00:33:36,120 Yes, banh khot. 750 00:33:36,120 --> 00:33:39,040 So delicious. That looks really, really special. 751 00:33:39,040 --> 00:33:41,040 I love the look of Julie's coq au vin. 752 00:33:41,040 --> 00:33:42,320 I'm worried about the coq au vin 753 00:33:42,320 --> 00:33:44,800 because it hasn't had an overnight in red wine. 754 00:33:44,800 --> 00:33:49,040 You know, a quick version of it? Is that going to do it justice? 755 00:33:49,040 --> 00:33:52,120 And Keyma's got, you know, like, hand-rolled pasta, 756 00:33:52,120 --> 00:33:53,960 which looks nice enough. Yeah, yeah. 757 00:33:53,960 --> 00:33:57,520 But then there's a classic sort of pomodoro sauce. 758 00:33:57,520 --> 00:33:59,920 I agree. I think if it's a very simple sauce, 759 00:33:59,920 --> 00:34:04,200 it needs to be exceptional to really earn its place here. 760 00:34:04,200 --> 00:34:05,200 Yeah, I got a couple. 761 00:34:05,200 --> 00:34:08,160 Sarah's mud crab - like, the dish sounds like a ten. 762 00:34:08,160 --> 00:34:09,160 Yes. 763 00:34:09,160 --> 00:34:11,640 But if she undercooks or overcooks that mud crab, 764 00:34:11,640 --> 00:34:12,880 you'll land in trouble. 765 00:34:12,880 --> 00:34:16,640 And then also, Michael, purely and simply because, you know, 766 00:34:16,640 --> 00:34:18,960 in the team challenge, we saw him serve us raw fish. 767 00:34:18,960 --> 00:34:22,120 So is that going to play in the back of his mind today? 768 00:34:22,120 --> 00:34:23,640 Rick, anything worrying you? 769 00:34:23,640 --> 00:34:26,680 I'm just a bit worried about Montana's roast because we all... 770 00:34:26,680 --> 00:34:29,200 ..we all love a roast and we all know about roasts. 771 00:34:29,200 --> 00:34:32,000 Yeah. And if it's not really special... 772 00:34:32,000 --> 00:34:33,200 Yeah. Yeah. 773 00:34:33,200 --> 00:34:36,880 Especially when the field is so rich with ideas and memories. 774 00:34:36,880 --> 00:34:37,880 That's it. 775 00:34:39,200 --> 00:34:41,640 (TIMER BEEPS) 776 00:34:41,640 --> 00:34:46,000 Well, I'm loving the sights, the smells and the stories in here. 777 00:34:46,000 --> 00:34:48,800 But just 15 minutes to go. 778 00:34:48,800 --> 00:34:51,640 Oh, 15 minutes! Let's go! 15 minutes, come on! 779 00:34:52,640 --> 00:34:54,320 Where's my hot pot? 780 00:34:57,760 --> 00:34:58,760 Go, Jules. 781 00:35:00,720 --> 00:35:04,920 Today I'm making a roast chicken dinner that I had in New York 782 00:35:04,920 --> 00:35:06,560 on Christmas Day with my family. 783 00:35:08,000 --> 00:35:11,240 I've got my chicken and my pumpkin roasting in the oven. 784 00:35:11,240 --> 00:35:15,720 I've still got to do the green beans and I've got my gravy reducing. 785 00:35:16,760 --> 00:35:17,880 My chicken is cooked. 786 00:35:17,880 --> 00:35:21,680 And the one thing that I really remember from that Christmas dinner 787 00:35:21,680 --> 00:35:25,320 was that perfect crispy roast skin. 788 00:35:25,320 --> 00:35:27,320 Oh, God. 789 00:35:27,320 --> 00:35:29,040 DANIEL: How is it, mate? Um... I just... 790 00:35:29,040 --> 00:35:30,040 I don't know. 791 00:35:30,040 --> 00:35:31,040 (SIGHS ANXIOUSLY) 792 00:35:32,560 --> 00:35:36,120 But the chicken, it's not looking how I expected. 793 00:35:36,120 --> 00:35:37,640 It's super blonde. 794 00:35:37,640 --> 00:35:39,120 It's not quite right. 795 00:35:41,520 --> 00:35:42,960 What temp have you got it at? 796 00:35:42,960 --> 00:35:45,200 It's at 62. 797 00:35:45,200 --> 00:35:48,640 I think the pumpkin in the oven has been steaming 798 00:35:48,640 --> 00:35:51,480 and left that skin on the chicken soggy. 799 00:35:51,480 --> 00:35:55,000 If I put it back in the oven to crisp it up, it'll be overcooked. 800 00:35:57,760 --> 00:36:02,320 So I just quickly decide I'm going to take it off the crown 801 00:36:02,320 --> 00:36:06,920 and pull up that skin and serve crispy skin on the side. 802 00:36:06,920 --> 00:36:07,920 (SIGHS ANXIOUSLY) 803 00:36:10,160 --> 00:36:11,600 Aaagh! 804 00:36:11,600 --> 00:36:15,960 This is so far from what I had intended at the start of the day. 805 00:36:30,160 --> 00:36:31,640 DANIEL: Come on, Mon. MONTANA: Yeah. 806 00:36:31,640 --> 00:36:33,600 I'm concerned. Definitely. 807 00:36:33,600 --> 00:36:35,120 Aah! 808 00:36:35,120 --> 00:36:37,720 I'm worried about the cook on the chicken. Um... 809 00:36:37,720 --> 00:36:39,480 So, I'm taking off the skin, 810 00:36:39,480 --> 00:36:40,880 serving it sort of separately. 811 00:36:42,520 --> 00:36:44,280 Yeah, I just don't know. 812 00:36:46,040 --> 00:36:48,400 DANIEL: Come on, Mon. Put some elbow in it. 813 00:36:48,400 --> 00:36:50,560 DANIEL: I'm starting to get a little bit worried for Montana. 814 00:36:50,560 --> 00:36:52,200 MONTANA: Come on. 815 00:36:52,200 --> 00:36:53,840 Not serving the chicken whole means 816 00:36:53,840 --> 00:36:56,200 it's not going to look like a traditional Christmas dinner. 817 00:36:58,160 --> 00:36:59,440 MONTANA: Aaah! 818 00:36:59,440 --> 00:37:02,200 And not having the crispy skin on top of the chicken 819 00:37:02,200 --> 00:37:03,840 is going to affect 820 00:37:03,840 --> 00:37:06,640 the overall taste and flavour of the dish. 821 00:37:06,640 --> 00:37:08,800 You know, the skin is the best part of the roast. 822 00:37:08,800 --> 00:37:10,680 It's the one bit that everyone fights over. 823 00:37:10,680 --> 00:37:12,280 Just focus the energy on that. 824 00:37:12,280 --> 00:37:14,160 You don't want that to be the thing, you know? 825 00:37:14,160 --> 00:37:15,320 Yeah. 826 00:37:18,200 --> 00:37:20,000 BILLIE: How long, Dan? Hey? 827 00:37:20,000 --> 00:37:22,000 How long? Uh, about 13 minutes. 828 00:37:22,000 --> 00:37:23,440 13? Yeah. 829 00:37:24,640 --> 00:37:26,680 The seafood stew tastes really good. 830 00:37:26,680 --> 00:37:29,640 I can get the paprika quite strongly. 831 00:37:29,640 --> 00:37:32,560 It's pretty seafoody. 832 00:37:32,560 --> 00:37:34,480 There's a lot of prawn flavour in there. 833 00:37:34,480 --> 00:37:36,240 Spanish through and through. 834 00:37:36,240 --> 00:37:39,880 Now I'm gently poaching the prawns in the broth. 835 00:37:39,880 --> 00:37:42,360 And then...then I'm finished. 836 00:37:42,360 --> 00:37:44,320 I think today is probably the most important day 837 00:37:44,320 --> 00:37:46,000 so far in this competition, 838 00:37:46,000 --> 00:37:48,000 just to get into that top 10. 839 00:37:48,000 --> 00:37:49,520 And I'm so close. 840 00:37:49,520 --> 00:37:52,320 So, no room for error. 841 00:37:52,320 --> 00:37:55,000 I think I'm good now. I'm good now. I'm good now. 842 00:37:55,000 --> 00:37:56,520 Good girl. 843 00:37:56,520 --> 00:37:57,680 Hoo! 844 00:37:59,320 --> 00:38:01,560 I'm feeling pretty good. 845 00:38:01,560 --> 00:38:03,720 (PANTS) The chicken's cooked. 846 00:38:03,720 --> 00:38:05,200 The sauce is good. 847 00:38:05,200 --> 00:38:07,880 I'm just going to squeeze this potato through one more time, 848 00:38:07,880 --> 00:38:09,600 make sure it's nice and smooth. 849 00:38:09,600 --> 00:38:12,040 I think I'm gonna get it done on time. 850 00:38:12,040 --> 00:38:14,080 DANIEL: Let's go, Julie. 851 00:38:15,280 --> 00:38:17,680 Coming to the end of the cook and I feel happy with 852 00:38:17,680 --> 00:38:19,440 my coq au vin with a Paris mash. 853 00:38:19,440 --> 00:38:22,400 It's what I visualised. It's what I remember. 854 00:38:23,560 --> 00:38:25,800 But I want to give myself 855 00:38:25,800 --> 00:38:28,440 every minute on that clock 856 00:38:28,440 --> 00:38:30,200 to make sure that this sauce 857 00:38:30,200 --> 00:38:32,800 has as much flavour in it as it can possibly have. 858 00:38:33,800 --> 00:38:36,120 So, I'm gonna take it right to the wire. 859 00:38:37,360 --> 00:38:40,600 Rick Stein's taken me all over the world with his cooking, 860 00:38:40,600 --> 00:38:43,480 so I hope that I can take him to Paris with mine. 861 00:38:43,480 --> 00:38:46,040 Go, Julie Goodwin. Thanks, mate. 862 00:38:46,040 --> 00:38:48,880 Mick can come, too. (LAUGHS) 863 00:38:49,960 --> 00:38:52,840 DANIEL: Let's go, guys. You got eight minutes, eh? Let's go! 864 00:38:58,440 --> 00:39:01,800 Just cooking my prawns and my fish. 865 00:39:01,800 --> 00:39:03,960 The cioppino broth is beautiful. It's ready to go. 866 00:39:03,960 --> 00:39:05,600 The mussels are steamed. 867 00:39:05,600 --> 00:39:07,760 I've taken the beards out. They're looking great. 868 00:39:07,760 --> 00:39:10,320 I've cut my fish into four little bite-sized pieces, 869 00:39:10,320 --> 00:39:12,920 so there's one for each of the judges. 870 00:39:12,920 --> 00:39:17,600 And I'm just gently poaching the fish in the cioppino stock. 871 00:39:17,600 --> 00:39:19,560 But I'm just a bit nervous. 872 00:39:20,720 --> 00:39:24,760 Because my whole dish rests on getting this cooked perfectly. 873 00:39:24,760 --> 00:39:26,400 God! 874 00:39:26,400 --> 00:39:27,840 It's not good. 875 00:39:27,840 --> 00:39:30,360 And, um, I...honestly, I don't know how, 876 00:39:30,360 --> 00:39:34,360 but it's tough and just overcooked. 877 00:39:34,360 --> 00:39:35,760 No good, man. 878 00:39:35,760 --> 00:39:37,080 I'm not happy with it. 879 00:39:38,680 --> 00:39:41,760 Time is running out, and it's starting to really get to me. 880 00:39:41,760 --> 00:39:43,480 Michael's freaking out! 881 00:39:43,480 --> 00:39:46,080 I've cooked 1,000 fish, 1,000 different ways. 882 00:39:46,080 --> 00:39:49,640 And I can't poach fish in a soup, for some reason. 883 00:39:50,800 --> 00:39:51,840 OK. 884 00:39:53,000 --> 00:39:55,640 But I've got more fish and I put them in. 885 00:39:55,640 --> 00:39:57,880 I just really need to watch them. 886 00:39:57,880 --> 00:39:59,880 If I can't cook this fish perfectly, 887 00:39:59,880 --> 00:40:01,080 then the risk is that... 888 00:40:01,080 --> 00:40:03,080 Well, it's not even a risk. I'll be going home. 889 00:40:04,960 --> 00:40:06,640 DANIEL: Let's go, Keyma. About seven minutes, eh? 890 00:40:06,640 --> 00:40:07,640 KEYMA: Yeah, yeah. 891 00:40:07,640 --> 00:40:09,640 I have seven minutes to go. 892 00:40:10,960 --> 00:40:12,760 I have my pasta drying 893 00:40:12,760 --> 00:40:15,760 and I'm tasting the sauce and I think it's nice. 894 00:40:15,760 --> 00:40:18,040 It's pungent with the 'nduja flavour. 895 00:40:18,040 --> 00:40:20,480 So, now I have to cook the pasta. 896 00:40:21,520 --> 00:40:24,400 Fortunately, fresh pasta cooks quickly. 897 00:40:24,400 --> 00:40:26,440 I want to have the al dente bite, 898 00:40:26,440 --> 00:40:27,920 but even...even more bite. 899 00:40:27,920 --> 00:40:30,960 I mean, it's really nice because of the chewiness of it. 900 00:40:30,960 --> 00:40:33,640 And then I just finish the cooking in the sauce. 901 00:40:33,640 --> 00:40:36,920 It's looking like Nonna's, actually, so I'm really excited. 902 00:40:36,920 --> 00:40:40,800 I just hope that Jock thinks that it's authentic 903 00:40:40,800 --> 00:40:42,920 and he's transported to Calabria. 904 00:40:45,960 --> 00:40:47,680 Five minutes to go! 905 00:40:47,680 --> 00:40:49,360 DANIEL: Let's go, guys! Five minutes! 906 00:40:49,360 --> 00:40:50,840 Finish it off, guys! Let's go! 907 00:40:55,720 --> 00:40:58,040 I think I'm gonna take it off. 908 00:40:58,040 --> 00:41:00,120 ALDO: I'm ready. 909 00:41:00,120 --> 00:41:04,600 I'm feeling so happy and so confident about this dish. 910 00:41:04,600 --> 00:41:06,800 Just the smell of the Napoletana sauce 911 00:41:06,800 --> 00:41:09,080 and the smell of the fried eggplant... 912 00:41:09,080 --> 00:41:11,600 Shut the door, mate. Shut the door. 913 00:41:11,600 --> 00:41:14,120 ..as well as the meatballs and the bread, 914 00:41:14,120 --> 00:41:16,040 so they can make a sandwich, 915 00:41:16,040 --> 00:41:19,840 it's just bringing me back into my Nonna's backyard. 916 00:41:21,600 --> 00:41:24,120 SARAH: OK. Oh, it's good. 917 00:41:25,720 --> 00:41:27,680 I've cooked the crab in the masala 918 00:41:27,680 --> 00:41:30,440 and I think I've got all those flavours there. 919 00:41:30,440 --> 00:41:33,040 I am hoping, more than anything, 920 00:41:33,040 --> 00:41:35,960 that this crab is cooked all the way through. 921 00:41:35,960 --> 00:41:38,040 Oh! It's bloody hard. 922 00:41:42,600 --> 00:41:45,160 The crispy chicken skin hasn't worked out. 923 00:41:45,160 --> 00:41:47,200 So, I'm just really worried 924 00:41:47,200 --> 00:41:48,880 because I'm not serving the judges 925 00:41:48,880 --> 00:41:51,800 my postcard dish of a roast dinner. 926 00:41:51,800 --> 00:41:53,640 I'm doing it as a plated dish. 927 00:41:55,160 --> 00:41:58,200 I'm just adding a spoonful of that pumpkin puree, 928 00:41:58,200 --> 00:41:59,840 topping that with my chicken, 929 00:41:59,840 --> 00:42:01,960 getting my green beans on the side... 930 00:42:01,960 --> 00:42:03,480 Ooh! Smoky. 931 00:42:05,160 --> 00:42:07,800 ..my crispy chicken skin on top, 932 00:42:07,800 --> 00:42:10,040 and serving my gravy on the side. 933 00:42:10,040 --> 00:42:12,120 I have this fear set in. 934 00:42:12,120 --> 00:42:14,560 I just don't know if I've hit the brief. 935 00:42:14,560 --> 00:42:16,240 RICK STEIN: Final touches. 936 00:42:16,240 --> 00:42:18,920 You've only got one minute to go. 937 00:42:18,920 --> 00:42:20,560 JOCK: One minute! Come on, guys! 938 00:42:20,560 --> 00:42:22,560 DANIEL: Let's go. Finish it up! 939 00:42:28,840 --> 00:42:30,640 MICHAEL: It's...it's very close. 940 00:42:30,640 --> 00:42:32,160 Just gonna let it keep cooking. 941 00:42:32,160 --> 00:42:34,640 This should be, like, the easiest cook ever. 942 00:42:34,640 --> 00:42:36,080 And it's not. 943 00:42:37,560 --> 00:42:39,160 I've overcooked four pieces of fish 944 00:42:39,160 --> 00:42:41,040 and got my next four pieces of fish in. 945 00:42:41,040 --> 00:42:43,160 And I'm just testing and testing them 946 00:42:43,160 --> 00:42:46,320 and they're just not coming up right, and I don't know why. 947 00:42:47,560 --> 00:42:50,840 MEL: 30 seconds! 948 00:42:54,400 --> 00:42:57,000 The judges will smash me for not having fish in a fish stew. 949 00:42:57,000 --> 00:42:58,520 They might be a little bit over. 950 00:42:58,520 --> 00:43:01,120 So, I think I have to take the risk of putting the fish on the plate 951 00:43:01,120 --> 00:43:03,600 and just hoping that it's, you know, up to scratch. 952 00:43:03,600 --> 00:43:06,840 But it's not like the one that I had in San Francisco. 953 00:43:06,840 --> 00:43:09,680 So, I feel like I'm up that creek without that paddle. 954 00:43:10,800 --> 00:43:12,240 JOCK: Ten... 955 00:43:12,240 --> 00:43:15,040 ALL: ..nine, eight, seven, 956 00:43:15,040 --> 00:43:18,880 six, five, four, three, 957 00:43:18,880 --> 00:43:20,840 two, one... 958 00:43:20,840 --> 00:43:22,200 That's it! 959 00:43:22,200 --> 00:43:24,240 (APPLAUSE) Whoa! 960 00:43:28,440 --> 00:43:29,960 (BOTH LAUGH) 961 00:43:29,960 --> 00:43:31,800 I didn't know which one...way. 962 00:43:33,440 --> 00:43:35,920 TOMMY: Rick mentioned he'd never tasted this dish before, 963 00:43:35,920 --> 00:43:38,360 and it's one of my favourite things is serving people with dishes 964 00:43:38,360 --> 00:43:39,960 that they've never had before, 965 00:43:39,960 --> 00:43:41,800 and then they search for it more and more. 966 00:43:41,800 --> 00:43:43,440 MONTANA: Aagh! 967 00:43:43,440 --> 00:43:45,160 JULIE: It's top 10 today. 968 00:43:45,160 --> 00:43:47,760 This is a milestone that we all want to get to. 969 00:43:47,760 --> 00:43:50,200 You can see the pinnacle from there. 970 00:43:50,200 --> 00:43:52,800 You can see the mountain top from top 10. 971 00:43:52,800 --> 00:43:55,200 Um, I very much want to stay. 972 00:43:55,200 --> 00:43:57,880 But, obviously, if my version of this classic 973 00:43:57,880 --> 00:44:01,320 doesn't come up to the standards of Rick Stein and the judges, 974 00:44:01,320 --> 00:44:02,840 it could be me going home. 975 00:44:14,920 --> 00:44:17,880 I really want this Spanish seafood stew 976 00:44:17,880 --> 00:44:21,560 to be transportive for the judges and Rick Stein. 977 00:44:21,560 --> 00:44:23,560 Hello. Hello. Hi. 978 00:44:23,560 --> 00:44:24,840 Hello. Hello. 979 00:44:26,840 --> 00:44:30,440 I think the colours of that bright orange soup, 980 00:44:30,440 --> 00:44:34,320 along with the fresh seafood, and lots of it, 981 00:44:34,320 --> 00:44:36,760 should hopefully take them to Spain. 982 00:44:38,720 --> 00:44:41,800 Billie, what did you cook us today? 983 00:44:41,800 --> 00:44:44,560 So, I did a Spanish shellfish stew. 984 00:44:47,280 --> 00:44:49,800 Steamrolling your way into the top 10, you think? 985 00:44:49,800 --> 00:44:51,560 Ohhh! That'd be pretty alright. 986 00:44:51,560 --> 00:44:54,960 That was goal...goal number one - get to top 10. 987 00:44:54,960 --> 00:44:57,040 And then, yeah... 988 00:44:57,040 --> 00:44:59,160 ANDY: Then power on through. ..then just go from there, I guess. 989 00:44:59,160 --> 00:45:01,920 Get the trophy and get outta here. Get a new goal, you know? 990 00:45:01,920 --> 00:45:03,840 Alright, Billie, we're gonna taste it. 991 00:45:03,840 --> 00:45:05,360 OK. Thank you so much. Thanks, Billie. 992 00:45:05,360 --> 00:45:06,960 Thanks, Rick. Thanks. 993 00:45:11,680 --> 00:45:13,160 Alright. 994 00:45:25,400 --> 00:45:28,440 Oh, that's a serious soup, innit, eh? 995 00:45:30,640 --> 00:45:32,560 My God. 996 00:45:39,080 --> 00:45:40,600 Mmm. 997 00:45:41,880 --> 00:45:45,120 The flavour of seafood in the stock... 998 00:45:45,120 --> 00:45:46,440 Mmm... 999 00:45:46,440 --> 00:45:48,320 ..it's really good. 1000 00:45:48,320 --> 00:45:50,760 Oh, God! It makes you smile. 1001 00:45:50,760 --> 00:45:53,120 I haven't tasted as good a Spanish fish stew 1002 00:45:53,120 --> 00:45:54,880 since we were filming in Spain, 1003 00:45:54,880 --> 00:45:56,400 near El Bulli. 1004 00:45:56,400 --> 00:45:58,600 This is the real deal. It's the real deal. 1005 00:45:59,600 --> 00:46:03,240 JOCK: The depth of flavour, the complexity in the broth, 1006 00:46:03,240 --> 00:46:06,240 I mean, is...is phenomenal, for 75 minutes. 1007 00:46:06,240 --> 00:46:09,880 This is the kind of food that you remember for a lifetime. 1008 00:46:09,880 --> 00:46:11,400 You know what? 1009 00:46:11,400 --> 00:46:13,000 She's not in the room, but... 1010 00:46:15,240 --> 00:46:17,400 Like, Come on. 1011 00:46:17,400 --> 00:46:20,520 So good! SO good! 1012 00:46:20,520 --> 00:46:22,440 (SIGHS) MINDY: Go, Aldo. 1013 00:46:22,440 --> 00:46:23,880 ALDO: Thank you, guys. 1014 00:46:28,200 --> 00:46:29,600 MEL: Aldo. 1015 00:46:30,880 --> 00:46:32,240 JOCK: Aldo! 1016 00:46:32,240 --> 00:46:33,760 Hello, hello, hello. 1017 00:46:33,760 --> 00:46:35,400 He's just brought the full loaf. Hi! 1018 00:46:35,400 --> 00:46:37,960 Well, we gotta do it right, right? 1019 00:46:40,680 --> 00:46:43,120 MEL: Aldo, what's the dish, please? 1020 00:46:43,120 --> 00:46:48,440 It is my Nonna-style eggplant parmigiana and classic meatballs. 1021 00:46:48,440 --> 00:46:53,680 Well, that is a part of a typical feast on a Sunday lunch at Nonna's. 1022 00:46:53,680 --> 00:46:58,520 Wonderful. So, on the front of this postcard, what do we see? 1023 00:46:58,520 --> 00:47:01,760 You can see the beautiful backyard, of a long table. 1024 00:47:01,760 --> 00:47:05,440 You've got the chicken shed with all the garden. 1025 00:47:05,440 --> 00:47:07,400 There's rocket that, my Nonna, she grows, 1026 00:47:07,400 --> 00:47:10,160 and that's the best rocket that I ever tasted in my life. 1027 00:47:11,160 --> 00:47:13,240 We're knocking on the door of top 10, 1028 00:47:13,240 --> 00:47:16,680 Comparison between your season and this season, what has changed? 1029 00:47:16,680 --> 00:47:18,640 I just think that the first time, I got it wrong - 1030 00:47:18,640 --> 00:47:21,640 the concept of what MasterChef meant to me. 1031 00:47:23,240 --> 00:47:29,080 And I also was scared to express my feelings and what... 1032 00:47:29,080 --> 00:47:31,360 ..what I can express with food. Yeah. 1033 00:47:31,360 --> 00:47:36,080 Well, the food that you're producing has been extraordinary. 1034 00:47:36,080 --> 00:47:38,800 So, you can plate up for us. 1035 00:47:38,800 --> 00:47:40,680 Sure. 1036 00:47:40,680 --> 00:47:43,200 JOCK: I'll have a sandwich, like you were talking about, please. 1037 00:47:43,200 --> 00:47:44,960 Go for it. 1038 00:47:46,800 --> 00:47:49,240 Beautiful. Is it open sandwich? 1039 00:47:49,240 --> 00:47:50,800 Open sandwich. 1040 00:47:52,280 --> 00:47:54,320 Enjoy. Thank you so much. ANDY: Thanks, Aldo. 1041 00:47:54,320 --> 00:47:56,520 JOCK: Thanks, Aldo. Thank you, Rick. Cheers, Aldo. 1042 00:47:58,600 --> 00:48:01,720 MEL: It smells so good. 1043 00:48:01,720 --> 00:48:05,160 I'm gonna need to... I might need to cut this into...a piece. 1044 00:48:05,160 --> 00:48:06,760 Oh, you're going there. 1045 00:48:06,760 --> 00:48:09,640 Aldo told me he'd be disappointed if I used knives and forks. 1046 00:48:09,640 --> 00:48:11,040 RICK: Gosh, well, I'll... 1047 00:48:11,040 --> 00:48:12,560 ..I'll drop it all down my shirt. 1048 00:48:12,560 --> 00:48:14,440 Yeah, I mean, it's not gonna be pretty. 1049 00:48:34,920 --> 00:48:37,880 You know, today is just so good 1050 00:48:37,880 --> 00:48:40,000 because everybody is speaking from the heart. 1051 00:48:40,000 --> 00:48:42,160 And talk about wolfing it down. 1052 00:48:42,160 --> 00:48:44,880 You know, it's just... it's just, like, 1053 00:48:44,880 --> 00:48:46,600 sort of...a no-brainer, isn't it? 1054 00:48:46,600 --> 00:48:49,080 And, also - I'm being very selfish, 1055 00:48:49,080 --> 00:48:51,440 talking about the programs I make, travelling around - 1056 00:48:51,440 --> 00:48:53,360 I was just thinking, "I need Aldo." 1057 00:48:53,360 --> 00:48:57,400 I want to get to...get to Campagna and talk to him. 1058 00:48:57,400 --> 00:49:00,000 'Cause what the Italians can do with a bit of cheese, tomato, 1059 00:49:00,000 --> 00:49:02,480 bit of eggplant - aubergine - 1060 00:49:02,480 --> 00:49:04,240 a bit of bread... 1061 00:49:04,240 --> 00:49:05,360 Fab! 1062 00:49:05,360 --> 00:49:09,080 You looked at me like I made up the word 'eggplant', which I do not. 1063 00:49:10,320 --> 00:49:12,360 Yeah, I, like... Yours is gone. 1064 00:49:12,360 --> 00:49:13,800 Yeah, well... 1065 00:49:13,800 --> 00:49:16,680 Yeah, wolfed, as you said, Rick. 1066 00:49:16,680 --> 00:49:18,280 That's such a good contrast 1067 00:49:18,280 --> 00:49:22,200 between, you know, the beautiful, soft, silky eggplant in the middle. 1068 00:49:22,200 --> 00:49:25,560 It's just sucked up all of that sauce, 1069 00:49:25,560 --> 00:49:28,480 and it makes it so rich and so good. 1070 00:49:28,480 --> 00:49:31,360 And then I knew he was gonna... the meatball's a no-brainer for me. 1071 00:49:31,360 --> 00:49:33,040 I knew he was gonna smash that. 1072 00:49:33,040 --> 00:49:36,920 The way that he could just hand you an open-faced sandwich of dreams 1073 00:49:36,920 --> 00:49:38,560 is a magical thing. 1074 00:49:38,560 --> 00:49:40,960 There is nothing that you can fault this on. 1075 00:49:40,960 --> 00:49:42,880 It's delicious, from start to finish. 1076 00:49:42,880 --> 00:49:45,240 It is brilliant cooking. 1077 00:49:45,240 --> 00:49:48,080 And we've had the pleasure of experiencing that from Aldo 1078 00:49:48,080 --> 00:49:50,640 time and time and time and time and time again. 1079 00:49:50,640 --> 00:49:52,680 He's really leant into it, this series, 1080 00:49:52,680 --> 00:49:56,200 which, you know, he was very honest about - he just got it wrong. 1081 00:49:56,200 --> 00:49:59,600 Now he's got it right, it'll be very interesting to see where he goes. 1082 00:49:59,600 --> 00:50:01,240 Yeah. 1083 00:50:01,240 --> 00:50:03,120 JOCK: Alright, Tommy, what have you made us, mate? 1084 00:50:03,120 --> 00:50:04,480 Today, I've made banh khot for you. 1085 00:50:05,880 --> 00:50:07,360 Well, looking forward to it. 1086 00:50:07,360 --> 00:50:08,640 Oh, thank you. 1087 00:50:19,360 --> 00:50:21,080 ANDY: Wow. 1088 00:50:21,080 --> 00:50:22,480 RICK: Tommy. 1089 00:50:23,920 --> 00:50:25,080 I love that. 1090 00:50:26,880 --> 00:50:29,280 I haven't tasted it before. 1091 00:50:29,280 --> 00:50:31,560 So, tell me, is that a good one? 1092 00:50:31,560 --> 00:50:33,960 But will you again? Oh, God, yes! 1093 00:50:33,960 --> 00:50:35,840 Well, there you go! That's all you need to know! 1094 00:50:35,840 --> 00:50:37,800 (LAUGHS) 1095 00:50:37,800 --> 00:50:39,000 ANDY: Mindy. 1096 00:50:39,000 --> 00:50:41,040 MINDY: I've got a little satay ayam. 1097 00:50:41,040 --> 00:50:43,280 MEL: I think, when you come to a satay sauce, 1098 00:50:43,280 --> 00:50:45,400 to achieve that depth of flavour 1099 00:50:45,400 --> 00:50:47,280 and that latent spice, 1100 00:50:47,280 --> 00:50:48,760 it takes a lot of skill. 1101 00:50:48,760 --> 00:50:50,040 RICK: I couldn't agree more. 1102 00:50:51,440 --> 00:50:53,280 JOCK: Alvin, what have you made us make? 1103 00:50:53,280 --> 00:50:54,880 I made nasi lemak today. 1104 00:50:54,880 --> 00:50:56,240 Awesome. 1105 00:50:56,240 --> 00:51:00,120 RICK: To me, if you wanted an example 1106 00:51:00,120 --> 00:51:02,680 of how a nasi lemak works, 1107 00:51:02,680 --> 00:51:05,040 that's it. ANDY: Oh-ho! 1108 00:51:05,040 --> 00:51:07,240 This is really good. 1109 00:51:09,400 --> 00:51:11,360 Better with your hands. 1110 00:51:13,000 --> 00:51:15,360 RICK: Everything is in its place 1111 00:51:15,360 --> 00:51:17,280 and made by a master, I think. 1112 00:51:17,280 --> 00:51:19,160 Top 10? Top 10, definitely. 1113 00:51:19,160 --> 00:51:20,520 All hail Alvin. 1114 00:51:20,520 --> 00:51:22,040 Welcome to the top 10. MEL: Yep. 1115 00:51:23,920 --> 00:51:25,920 TOMMY: Good luck, Keyma. ALDO: Go, Keyma. 1116 00:51:25,920 --> 00:51:27,240 Thank you. 1117 00:51:27,240 --> 00:51:31,040 I've been super nervous to bring anything that is Italian to Jock 1118 00:51:31,040 --> 00:51:35,200 'cause I feel he knows... he knows what it's supposed to be. 1119 00:51:36,200 --> 00:51:38,440 I just hope it's good. 1120 00:51:38,440 --> 00:51:42,080 I mean, and I hope he's transported to Calabria. 1121 00:51:56,680 --> 00:51:58,120 What is the dish? 1122 00:51:58,120 --> 00:52:03,120 So, the dish today is fileja alla 'nduja. 1123 00:52:03,120 --> 00:52:05,560 And where are you sending us a postcard from? 1124 00:52:05,560 --> 00:52:09,480 Calabria and the beautiful coastal city of Campora San Giovanni. 1125 00:52:09,480 --> 00:52:13,200 This is a dish that comes from...from there. 1126 00:52:13,200 --> 00:52:16,400 Italian cuisine is the first time I bring something like this, 1127 00:52:16,400 --> 00:52:20,160 so I'm quite nervous, especially having Jock at the table, 1128 00:52:20,160 --> 00:52:22,360 bringing something that is Italian. 1129 00:52:22,360 --> 00:52:24,440 You're not nervous having Rick Stein in front of you, too? 1130 00:52:24,440 --> 00:52:26,040 No. I'm nervous about Jock. 1131 00:52:26,040 --> 00:52:30,880 I feel that because Jock, you know, with his Italian heritage, 1132 00:52:30,880 --> 00:52:34,040 I've been really nervous to showcase any Italian dishes at all, 1133 00:52:34,040 --> 00:52:36,840 you know, I'm not Italian, I know, but... 1134 00:52:36,840 --> 00:52:41,880 Keyma, you should never be afraid to bring a dish up. 1135 00:52:41,880 --> 00:52:44,400 You should never be afraid to give me an Italian dish either. 1136 00:52:44,400 --> 00:52:46,360 I mean, that's crazy. 1137 00:52:46,360 --> 00:52:49,360 Like chefs, when we work all over the world, 1138 00:52:49,360 --> 00:52:52,000 we learn how to cook cuisines from other people, 1139 00:52:52,000 --> 00:52:54,400 whether they're from loved ones, you know, spouses, 1140 00:52:54,400 --> 00:52:57,560 or whether they're from people in the kitchen that we work with. 1141 00:52:57,560 --> 00:53:00,560 You know, you could line up 100 Italians 1142 00:53:00,560 --> 00:53:03,520 and get them to make a tomato sauce with pasta. 1143 00:53:03,520 --> 00:53:06,480 And you would have 100 variations. So don't worry about... 1144 00:53:06,480 --> 00:53:08,120 Have 100 arguments. Exactly. 1145 00:53:08,120 --> 00:53:09,760 Yeah. And that's fine. 1146 00:53:09,760 --> 00:53:11,200 You should never be afraid... 1147 00:53:11,200 --> 00:53:13,480 Have a bit of a Caribbean twist to it. 1148 00:53:13,480 --> 00:53:15,800 Exactly. Yeah. You don't need to be afraid. 1149 00:53:15,800 --> 00:53:18,160 Nonna will be really mad at me. 1150 00:53:20,440 --> 00:53:24,320 I can hear her saying, "Keyma, that's not the way to do it." 1151 00:53:24,320 --> 00:53:27,640 Hopefully, it's true to what I remember. 1152 00:53:27,640 --> 00:53:31,040 If it's true to you, then that's all that matters. Yeah. 1153 00:53:31,040 --> 00:53:33,160 We're going to try now. Thank you. 1154 00:53:33,160 --> 00:53:35,280 ANDY: Thanks, Keyma. Thank you. Enjoy. 1155 00:53:35,280 --> 00:53:37,440 Thanks Keyma. See you. I talk too much. 1156 00:53:58,920 --> 00:54:00,520 I thought it was really good. 1157 00:54:00,520 --> 00:54:02,160 I mean, I just love the pasta, 1158 00:54:02,160 --> 00:54:04,600 the sort of the toughness of the pasta. 1159 00:54:04,600 --> 00:54:06,920 I mean, it's not... it's almost not al dente. 1160 00:54:06,920 --> 00:54:10,920 It's tough, you know, and, you know, it's just a good tomato sauce. 1161 00:54:10,920 --> 00:54:14,960 And then the 'nduja with the chilli in it and the basil is just... 1162 00:54:14,960 --> 00:54:16,040 It all works. 1163 00:54:16,040 --> 00:54:20,200 To me, it works as Italian food just very simple ingredients 1164 00:54:20,200 --> 00:54:23,000 and put together with the sort of harmony 1165 00:54:23,000 --> 00:54:27,720 which we all love about the food from that country, I think. Yeah. 1166 00:54:27,720 --> 00:54:31,240 Keyma was very specific about the texture that she wanted the pasta. 1167 00:54:31,240 --> 00:54:35,040 She said this needs to have bite and almost a chew. 1168 00:54:35,040 --> 00:54:36,800 And you have that in this pasta. 1169 00:54:36,800 --> 00:54:39,240 Yeah. She knew what she was doing. 1170 00:54:39,240 --> 00:54:40,840 It's really delicious. 1171 00:54:42,000 --> 00:54:44,600 Honestly, I was worried. 1172 00:54:44,600 --> 00:54:46,600 You know, I had everything crossed for her. 1173 00:54:46,600 --> 00:54:49,520 But talking about the pasta work, she's done a great job. 1174 00:54:49,520 --> 00:54:51,560 Semolina pasta, non-egg. Absolutely. 1175 00:54:51,560 --> 00:54:54,320 She got it in the oven just to get... It's really good. 1176 00:54:54,320 --> 00:54:56,560 It just reminds me of Sicily, that pasta. 1177 00:54:56,560 --> 00:55:00,040 Do you know what I think is that I think she's got respect 1178 00:55:00,040 --> 00:55:02,560 for another country's cuisine. Big time. 1179 00:55:02,560 --> 00:55:04,960 It was sort of like she was, you know, 1180 00:55:04,960 --> 00:55:08,280 a bit nervous about doing something, which she's done really well. 1181 00:55:08,280 --> 00:55:09,800 Yeah. 1182 00:55:11,520 --> 00:55:14,280 ALVIN: Good luck, Julie. Thank you. 1183 00:55:14,280 --> 00:55:15,880 So, normally when I make this dish, 1184 00:55:15,880 --> 00:55:19,480 I'm doing this beautiful, long, slow-cooking process. 1185 00:55:19,480 --> 00:55:22,120 But I haven't had that luxury today. 1186 00:55:22,120 --> 00:55:26,000 And if I haven't brought the flavour, I could be going home. 1187 00:55:27,000 --> 00:55:28,440 Julie Goodwin. 1188 00:55:35,280 --> 00:55:36,520 Hi. 1189 00:55:36,520 --> 00:55:38,800 (EXHALES LOUDLY) 1190 00:55:40,080 --> 00:55:42,880 That's a big sigh. I'm just trying to breathe. 1191 00:55:42,880 --> 00:55:45,560 It's just such a big day. 1192 00:55:45,560 --> 00:55:47,440 This postcard is from Paris, 1193 00:55:47,440 --> 00:55:51,040 and it's from a trip that I took there a few years ago 1194 00:55:51,040 --> 00:55:53,040 with my husband, Mick. 1195 00:55:53,040 --> 00:55:55,120 And it rained for the whole week, 1196 00:55:55,120 --> 00:55:57,720 but we still managed to do a bunch of things. 1197 00:55:57,720 --> 00:56:00,960 I not only ate this in a restaurant there, 1198 00:56:00,960 --> 00:56:02,640 I re-created it while I was there. 1199 00:56:02,640 --> 00:56:05,200 Because, similar to what you said, Rick, 1200 00:56:05,200 --> 00:56:08,320 I think that food is an arrow into the heart of any culture. 1201 00:56:09,680 --> 00:56:12,200 I'm thrilled to have come this far. 1202 00:56:12,200 --> 00:56:18,200 When I came back, I didn't know if I'd make it through one elimination. 1203 00:56:20,920 --> 00:56:25,360 I felt like I'd lost my love for cooking. 1204 00:56:25,360 --> 00:56:31,240 It's such a big part of how I speak to the people that I love, 1205 00:56:31,240 --> 00:56:36,640 that I felt like I'd lost my ability to communicate how I love people. 1206 00:56:38,840 --> 00:56:42,680 When we asked where your postcard was going to be from today, 1207 00:56:42,680 --> 00:56:45,240 your face just lit up. 1208 00:56:45,240 --> 00:56:48,320 I look at your face now. It's just... 1209 00:56:48,320 --> 00:56:50,360 It's all still there, Julie. 1210 00:56:50,360 --> 00:56:53,720 It's the same Julie that won season one. 1211 00:56:53,720 --> 00:56:56,000 It's the same spark in your eye. 1212 00:56:56,000 --> 00:56:58,760 And it's such a beautiful thing to see. 1213 00:56:58,760 --> 00:57:00,800 Alright. We're going to taste it. Thank you. 1214 00:57:00,800 --> 00:57:02,840 Thanks, Jules. Lovely to meet you. 1215 00:57:02,840 --> 00:57:04,360 (RICK CHUCKLES) 1216 00:57:06,920 --> 00:57:08,800 OK. 1217 00:57:08,800 --> 00:57:10,520 Coq au vin. 1218 00:57:10,520 --> 00:57:13,120 And the Paris mash. Paris mash...tch 1219 00:57:28,560 --> 00:57:30,680 Gravy's got some muscle. 1220 00:57:30,680 --> 00:57:32,600 Yes. It has heft. 1221 00:57:34,280 --> 00:57:36,440 Heft. (CHUCKLES) 1222 00:57:36,440 --> 00:57:38,520 Doesn't it, though? 1223 00:57:38,520 --> 00:57:42,160 I'm so happy about the way MasterChef is going, 1224 00:57:42,160 --> 00:57:43,960 because this is, I mean, 1225 00:57:43,960 --> 00:57:48,800 this is where intelligence and great giving is in food, I think. 1226 00:57:48,800 --> 00:57:51,720 It's just such a lovely dish. 1227 00:57:51,720 --> 00:57:54,880 And I was sort of thinking as I did a series in France not so long ago, 1228 00:57:54,880 --> 00:57:57,440 I think sometimes somebody like Julie 1229 00:57:57,440 --> 00:57:59,720 does a better job than the French, I have to say, 1230 00:57:59,720 --> 00:58:02,280 because it is made with such love. 1231 00:58:02,280 --> 00:58:04,800 There is so much character in that sauce. 1232 00:58:04,800 --> 00:58:07,240 You would just want to go and eat that again and again and again. 1233 00:58:07,240 --> 00:58:09,560 And some people have got it. You know? 1234 00:58:09,560 --> 00:58:11,880 And she's got it, in spadefuls. 1235 00:58:11,880 --> 00:58:15,680 I am there in that bistro, sitting with someone that I love, 1236 00:58:15,680 --> 00:58:17,800 watching the rain 1237 00:58:17,800 --> 00:58:20,600 and tucking into something beautifully warm and comforting 1238 00:58:20,600 --> 00:58:22,040 with a dish like this. 1239 00:58:22,040 --> 00:58:23,960 Coq au vin, you know, classic. 1240 00:58:23,960 --> 00:58:26,880 And while the chicken didn't soak overnight, it doesn't matter. 1241 00:58:26,880 --> 00:58:28,920 This is a really good version. 1242 00:58:28,920 --> 00:58:31,360 She put so much effort into the red wine sauce. 1243 00:58:31,360 --> 00:58:34,640 It was so glossy and beautifully finished. Yeah. 1244 00:58:34,640 --> 00:58:37,800 Along with absolutely perfectly cooked chicken, 1245 00:58:37,800 --> 00:58:40,800 which we've seen from her before. 1246 00:58:40,800 --> 00:58:45,200 But it still should be noted the mash was silky, beautiful. 1247 00:58:45,200 --> 00:58:48,400 She knows the classics inside out, back to front. 1248 00:58:48,400 --> 00:58:51,960 And this is just another example of Julie. Julie Goodwin at her best. 1249 00:58:56,000 --> 00:58:58,120 Michael. Hello. How are we? 1250 00:58:58,120 --> 00:59:00,440 Very well. ANDY: Hey, mate. Excellent. 1251 00:59:06,080 --> 00:59:07,720 What did you cook? 1252 00:59:07,720 --> 00:59:09,960 I made cioppino, a San Francisco seafood stew. 1253 00:59:11,000 --> 00:59:13,520 It's just a happy food memory. Yeah. 1254 00:59:13,520 --> 00:59:14,880 Just sat by the bay, 1255 00:59:14,880 --> 00:59:17,200 the dock of the Bay Song in the back of my mind. 1256 00:59:17,200 --> 00:59:19,880 You know, I think of that because Mum and I talked about that song 1257 00:59:19,880 --> 00:59:21,640 while we ate this. Nice. 1258 00:59:21,640 --> 00:59:24,120 You and your mum, you seem really tight. Yeah, we are. 1259 00:59:24,120 --> 00:59:25,920 Yeah, she's a pretty special lady. 1260 00:59:25,920 --> 00:59:28,640 She's my hero, my favourite person in the world. 1261 00:59:28,640 --> 00:59:30,960 So, to cook something for her, it's pretty special. 1262 00:59:30,960 --> 00:59:33,000 Yeah, but I've never had an issue cooking this. 1263 00:59:33,000 --> 00:59:36,680 And I'll be honest with the fish, I struggled with it a little bit. 1264 00:59:36,680 --> 00:59:38,760 I just think I'm overthinking everything I do. 1265 00:59:38,760 --> 00:59:41,360 And it's me putting pressure on myself. 1266 00:59:41,360 --> 00:59:43,560 Like, I've known you for a long time. 1267 00:59:43,560 --> 00:59:47,320 I've seen you do amazing things in the industry. 1268 00:59:47,320 --> 00:59:50,760 I don't think you would have come to me four years ago 1269 00:59:50,760 --> 00:59:53,920 and scratching your head over cooking a bit of fish. No, never. 1270 00:59:53,920 --> 00:59:55,280 I mean, you know how to cook fish. 1271 00:59:55,280 --> 01:00:00,120 What you're not doing is allowing yourself to naturally cook. 1272 01:00:00,120 --> 01:00:01,680 Mate, we'll taste now. Enjoy. 1273 01:00:01,680 --> 01:00:03,160 Thank you very much. Thank you. 1274 01:00:10,080 --> 01:00:11,400 It looks good. 1275 01:00:11,400 --> 01:00:14,240 He's worried, though. Like, he's definitely worried. 1276 01:00:14,240 --> 01:00:15,240 He's very worried. 1277 01:00:24,080 --> 01:00:31,760 VOICEOVER: Hungry for inspiration? 1278 01:00:52,880 --> 01:00:54,160 Oh, dear. 1279 01:00:58,640 --> 01:01:02,880 Very interesting difference between Billie and Michael, you know? 1280 01:01:02,880 --> 01:01:06,360 Very similar dish, but that's as far as it goes. 1281 01:01:10,360 --> 01:01:11,600 The mussel was cooked beautifully. 1282 01:01:11,600 --> 01:01:14,280 The prawns cooked beautifully as well. 1283 01:01:14,280 --> 01:01:16,520 But the cook on the fish is perplexing. 1284 01:01:18,400 --> 01:01:20,360 I think the way it was cooked, 1285 01:01:20,360 --> 01:01:22,720 it was sitting in the stock 1286 01:01:22,720 --> 01:01:27,280 with the skin just sitting above the line of the soup 1287 01:01:27,280 --> 01:01:30,080 and so, the flesh part's sort of overcooked. 1288 01:01:30,080 --> 01:01:34,080 And the skin part has just been left to tighten, which is a shame. 1289 01:01:36,280 --> 01:01:37,920 Yeah. 1290 01:01:37,920 --> 01:01:39,800 The basics weren't mastered today, 1291 01:01:39,800 --> 01:01:42,160 and I feel for him because I know he can do better. 1292 01:01:42,160 --> 01:01:43,720 We know he can do better than this. 1293 01:01:43,720 --> 01:01:46,480 But this is what we have to judge today. 1294 01:01:49,760 --> 01:01:51,680 ANDY: Oh, Mama. (CHUCKLES) 1295 01:01:51,680 --> 01:01:53,360 Look at that thing. 1296 01:01:53,360 --> 01:01:55,320 Yeah, it's a big one. 1297 01:01:55,320 --> 01:01:57,720 Sarah, what have you made us? 1298 01:01:57,720 --> 01:02:00,920 So, I have made crab xacuti. 1299 01:02:02,360 --> 01:02:04,040 Did it make you more nervous today 1300 01:02:04,040 --> 01:02:06,640 knowing that Rick was going to be judging you, not just us three? 1301 01:02:06,640 --> 01:02:08,560 Yeah, totally. 1302 01:02:08,560 --> 01:02:11,560 In saying that, I just know your love of India. 1303 01:02:11,560 --> 01:02:13,880 And I just thought that... 1304 01:02:13,880 --> 01:02:16,360 ..how could I not cook something from India for you? 1305 01:02:16,360 --> 01:02:18,560 Lucky guy. It's, um... 1306 01:02:18,560 --> 01:02:20,960 I hope you enjoy it. Alright. Thanks, Sarah. 1307 01:02:20,960 --> 01:02:22,200 Thanks, Sarah. 1308 01:02:23,280 --> 01:02:26,160 If the crab's cooked perfectly, this is... 1309 01:02:26,160 --> 01:02:28,880 It smells amazing. Just as I'm sort of... It does smell amazing. 1310 01:02:28,880 --> 01:02:30,200 There's Andy's. 1311 01:02:30,200 --> 01:02:32,880 Look at how gorgeous it is. 1312 01:02:32,880 --> 01:02:37,640 I say, this is a dish for getting gloriously messy. 1313 01:02:44,560 --> 01:02:47,520 So good. Oh, my God. 1314 01:02:49,840 --> 01:02:51,120 How are you going, Andy? 1315 01:02:54,360 --> 01:02:56,440 (LAUGHTER) 1316 01:02:56,440 --> 01:02:59,520 I've got already got a little residue on my shirt. 1317 01:03:00,840 --> 01:03:02,600 You've also... 1318 01:03:02,600 --> 01:03:04,280 Lucky I moved. 1319 01:03:04,280 --> 01:03:06,040 (JOCK LAUGHS) 1320 01:03:06,040 --> 01:03:08,040 Is it safe? 1321 01:03:08,040 --> 01:03:09,440 I haven't even tasted it yet. 1322 01:03:09,440 --> 01:03:11,760 Oh, wait till you taste it. It's brilliant. 1323 01:03:11,760 --> 01:03:15,320 I mean, worth it for these glorious chunks. It's lovely crab, isn't it? 1324 01:03:15,320 --> 01:03:19,120 It's very nice xacuti. Very nice sauce, isn't it? 1325 01:03:21,880 --> 01:03:25,880 The gravy is just so complex, so layered. 1326 01:03:25,880 --> 01:03:28,280 You know, it's such a depth of flavour. 1327 01:03:28,280 --> 01:03:30,040 This is again, we've seen it from Sarah. 1328 01:03:30,040 --> 01:03:33,800 Sarah really knows how to handle a full palate of spices, 1329 01:03:33,800 --> 01:03:35,600 and she's not afraid to use it, you know? 1330 01:03:35,600 --> 01:03:37,680 And she's been brave, you know? 1331 01:03:37,680 --> 01:03:40,120 I mean, to actually go and cook a mud crab like that 1332 01:03:40,120 --> 01:03:43,840 and serve it up like this, it takes a lot of bottle. 1333 01:03:43,840 --> 01:03:46,320 And the fact that it's virtually impossible to eat it 1334 01:03:46,320 --> 01:03:48,400 just made us all laugh. 1335 01:03:48,400 --> 01:03:51,800 But when you do get some, my gosh, that mud crab is good. 1336 01:03:51,800 --> 01:03:55,480 I haven't had a mud crab that size cooked that well 1337 01:03:55,480 --> 01:03:58,080 for a very, very, very long time. 1338 01:03:58,080 --> 01:04:00,200 And that is the impressive part of this. 1339 01:04:01,320 --> 01:04:03,040 I mean...look at this table 1340 01:04:03,040 --> 01:04:06,480 like, it's never been this messy ever. 1341 01:04:06,480 --> 01:04:09,720 But I don't think we've ever been this happy. So, job done, Sarah. 1342 01:04:11,120 --> 01:04:14,440 Good luck, Mon. Thanks, guys. 1343 01:04:14,440 --> 01:04:16,000 Montana. Hello. 1344 01:04:16,000 --> 01:04:17,000 Hello. 1345 01:04:18,400 --> 01:04:20,880 Big breath out. Yes. 1346 01:04:22,640 --> 01:04:25,440 Montana. What'd you cook? 1347 01:04:25,440 --> 01:04:27,760 I cooked Christmas dinner, so. 1348 01:04:27,760 --> 01:04:33,480 Roast chicken, crispy chicken skin, beans, pumpkin puree and gravy. 1349 01:04:33,480 --> 01:04:35,360 Take us to New York 1350 01:04:35,360 --> 01:04:39,000 when you're with your family having a version of this dish. 1351 01:04:39,000 --> 01:04:42,800 Yeah. So, 2011, I was in grade nine. 1352 01:04:42,800 --> 01:04:46,560 It was the first, like, big overseas trip that we did with my family. 1353 01:04:46,560 --> 01:04:50,000 And we did lunch at the Boathouse 1354 01:04:50,000 --> 01:04:52,520 and we had, like, turkey, all the trimmings. 1355 01:04:52,520 --> 01:04:53,720 I sort of had to wrack my brain 1356 01:04:53,720 --> 01:04:56,600 to think about a memory I had of food overseas. 1357 01:04:56,600 --> 01:04:59,520 And all of a sudden, I just thought of this. 1358 01:04:59,520 --> 01:05:02,000 Well, we will put you out of your misery. 1359 01:05:02,000 --> 01:05:04,120 I feel like you want to get out of here. 1360 01:05:04,120 --> 01:05:06,960 Do you want to sauce up, and then we'll...we'll taste your dish. 1361 01:05:06,960 --> 01:05:08,080 Sure. 1362 01:05:08,080 --> 01:05:11,080 It's not such a bad day. Yeah. 1363 01:05:11,080 --> 01:05:14,120 You cooked with Rick Stein. That's pretty great. The start was wonderful. 1364 01:05:14,120 --> 01:05:16,560 That's off the bucket list now. Yep. That's it. That's it. 1365 01:05:16,560 --> 01:05:19,120 Thanks, Montana. Thank you. Thanks, guys. 1366 01:05:19,120 --> 01:05:23,160 OK. Jock, would you do us the honours? 1367 01:05:23,160 --> 01:05:25,200 What do you think about how it looks? 1368 01:05:25,200 --> 01:05:27,440 I mean, looking at it, the first thing I'd say is, 1369 01:05:27,440 --> 01:05:30,960 well, I mean, where's the lovely skin on the chicken, you know, 1370 01:05:30,960 --> 01:05:33,480 and it's no good serving it up separately. 1371 01:05:33,480 --> 01:05:37,040 But it might blow us away with flavour. It could. 1372 01:06:05,720 --> 01:06:11,880 You know, the chicken breast is cooked fine, the beans are great. 1373 01:06:11,880 --> 01:06:13,960 That gravy, it's really nice. 1374 01:06:13,960 --> 01:06:16,400 But the chicken skin, you know, 1375 01:06:16,400 --> 01:06:20,760 I don't know why she didn't serve it, you know, with the skin on. 1376 01:06:20,760 --> 01:06:23,320 I wanted the whole crown. 1377 01:06:23,320 --> 01:06:25,840 We all waxed lyrical about a great roast dinner 1378 01:06:25,840 --> 01:06:28,320 because it is great. 1379 01:06:28,320 --> 01:06:30,960 I just feel like Montana missed the great part. 1380 01:06:32,480 --> 01:06:35,680 MEL: It does seem to lack that sense of occasion. 1381 01:06:35,680 --> 01:06:37,240 Yeah, I just... 1382 01:06:37,240 --> 01:06:40,640 I feel like this challenge was about taking us to that actual moment, 1383 01:06:40,640 --> 01:06:42,960 selling us the dream on the postcard 1384 01:06:42,960 --> 01:06:46,800 where we were there with the family having a Christmas roast. Yeah. 1385 01:06:46,800 --> 01:06:48,680 And it's just not a Christmas roast. 1386 01:06:48,680 --> 01:06:50,080 I'm left wanting. 1387 01:06:55,360 --> 01:06:59,920 Today, through your food, we were able to travel around the world 1388 01:06:59,920 --> 01:07:03,200 without our feet even leaving the ground 1389 01:07:03,200 --> 01:07:05,320 and in the presence of a legend 1390 01:07:05,320 --> 01:07:07,080 you were all eager to impress. 1391 01:07:07,080 --> 01:07:10,880 And as a result, we saw some phenomenal cooking. 1392 01:07:12,240 --> 01:07:13,920 Rick, it's been such an honour to have you 1393 01:07:13,920 --> 01:07:17,520 back here in the MasterChef kitchen and to have you cook for us as well. 1394 01:07:17,520 --> 01:07:21,360 I just loved it because it's the sort of food I love to eat. 1395 01:07:21,360 --> 01:07:23,480 So, I was very impressed. 1396 01:07:23,480 --> 01:07:26,160 Let's give it up for Rick Stein, everybody. 1397 01:07:26,160 --> 01:07:28,600 Yeah, Rick. (CONTESTANTS WHISTLE) 1398 01:07:29,840 --> 01:07:31,520 Thanks, Rick. 1399 01:07:34,800 --> 01:07:37,160 Today we were searching for the top 10, 1400 01:07:37,160 --> 01:07:42,760 and 10 was the number we saw again and again and again. 1401 01:07:45,280 --> 01:07:48,120 Billie, 10 out of 10. 1402 01:07:48,120 --> 01:07:49,800 Thank you. 1403 01:07:49,800 --> 01:07:52,720 Tommy, 10 out of 10. 1404 01:07:55,160 --> 01:07:58,000 Aldo, 10 out of 10. 1405 01:08:00,560 --> 01:08:07,680 Mindy, Alvin, Julie, Keyma, Sarah, 10 out of 10. 1406 01:08:15,480 --> 01:08:17,640 A postcard was the aim, 1407 01:08:17,640 --> 01:08:22,280 and almost all of your dishes were picture perfect and sent with love. 1408 01:08:22,280 --> 01:08:28,440 Unfortunately, there were only two that were stamped with flaws, 1409 01:08:28,440 --> 01:08:30,720 Michael and Montana. 1410 01:08:32,120 --> 01:08:35,280 Michael, your fish was unevenly cooked. 1411 01:08:37,360 --> 01:08:43,720 Montana, everything on the plate was fine, but nothing was extraordinary. 1412 01:08:43,720 --> 01:08:48,040 And although that dish transported you back to a happy memory, 1413 01:08:48,040 --> 01:08:51,200 unfortunately it didn't quite take us there. 1414 01:08:52,960 --> 01:08:54,720 But in the end it came down 1415 01:08:54,720 --> 01:08:59,160 to the fundamental consideration of edibility. 1416 01:09:00,240 --> 01:09:05,360 So, the dish that is sending its maker home today is Michael's. 1417 01:09:05,360 --> 01:09:07,840 ALVIN: Oh, no way. Yeah. 1418 01:09:09,800 --> 01:09:11,120 It's alright. 1419 01:09:11,120 --> 01:09:16,240 Michael, you are absolutely, without a doubt, a MasterChef superstar. 1420 01:09:16,240 --> 01:09:19,440 Thank you. It's been amazing. I love MasterChef. 1421 01:09:19,440 --> 01:09:21,680 I loved it last time. I loved it this time. 1422 01:09:21,680 --> 01:09:23,440 I came back to do better than last time. 1423 01:09:23,440 --> 01:09:26,400 But, you know, very few people get to, you know, lift that trophy. 1424 01:09:26,400 --> 01:09:30,520 And, yeah, I'm sad, but I'll walk away smiling and happy 1425 01:09:30,520 --> 01:09:32,280 that I made so many amazing friends. 1426 01:09:32,280 --> 01:09:34,760 And, yeah, I just want to thank everyone 1427 01:09:34,760 --> 01:09:36,960 because it's just been so special. 1428 01:09:36,960 --> 01:09:39,080 Well, speaking of those friends, Daniel, 1429 01:09:39,080 --> 01:09:40,280 mate, he's been a mentor to you. 1430 01:09:41,800 --> 01:09:44,040 You know, we talk a bit about my growth 1431 01:09:44,040 --> 01:09:46,640 and I owe a lot of that to Michael in particular. 1432 01:09:46,640 --> 01:09:49,840 He's really taken me under his wing quite a bit. 1433 01:09:49,840 --> 01:09:52,360 (CLEARS THROAT) Yeah. Gutted. 1434 01:09:52,360 --> 01:09:54,920 Yeah, mate, I think it's very obvious 1435 01:09:54,920 --> 01:09:57,520 the impact you've had on all of these guys. 1436 01:09:57,520 --> 01:10:00,320 Unfortunately, mate, time to say goodbye. 1437 01:10:01,600 --> 01:10:03,440 Thanks, brother. 1438 01:10:03,440 --> 01:10:06,360 It's been a pleasure, man. Thank you so much. I really enjoyed it. 1439 01:10:06,360 --> 01:10:07,800 It's my time to say goodbye. 1440 01:10:07,800 --> 01:10:09,080 And that's... 1441 01:10:09,080 --> 01:10:10,560 Yeah, it's earlier than I thought. 1442 01:10:10,560 --> 01:10:11,960 It's just been so much fun. 1443 01:10:11,960 --> 01:10:13,440 Seriously. I love you guys. 1444 01:10:13,440 --> 01:10:16,520 MasterChef has given me a career. It's given me a path in life. 1445 01:10:16,520 --> 01:10:18,080 You guys are great. 1446 01:10:20,200 --> 01:10:21,840 I didn't win...again. 1447 01:10:21,840 --> 01:10:24,840 But there's no point in walking out this kitchen annoyed or sad 1448 01:10:24,840 --> 01:10:26,240 or anything but happy. 1449 01:10:26,240 --> 01:10:27,560 Alright. See you, guys. 1450 01:10:32,480 --> 01:10:34,800 (WHISTLING, CHEERING) 1451 01:10:37,040 --> 01:10:39,840 It... Yeah. It's the greatest thing I ever did in my life. 1452 01:10:42,680 --> 01:10:45,200 ANNOUNCER: This week on MasterChef Australia... 1453 01:10:45,200 --> 01:10:48,800 You are the top 10 of MasterChef 2022. 1454 01:10:48,800 --> 01:10:50,840 (CHEERING) 1455 01:10:50,840 --> 01:10:53,880 ..the competition kicks into high gear. 1456 01:10:53,880 --> 01:10:56,720 DANIEL: I can't take the foot off the pedal. It doesn't back off now. 1457 01:10:56,720 --> 01:10:58,480 I've got to shoot for the stars, I think. 1458 01:10:59,760 --> 01:11:03,240 What will they do to win the pin... 1459 01:11:05,080 --> 01:11:08,080 I actually might be in with a chance. 1460 01:11:08,080 --> 01:11:11,000 TOMMY: I think I may be on to a winner. 1461 01:11:11,000 --> 01:11:15,280 ..that could get them all the way to the finish line? 1462 01:11:15,280 --> 01:11:19,160 Captions by Red Bee Media