1
00:00:01,000 --> 00:00:03,520
ANNOUNCER: Previously,
on MasterChef Australia...

2
00:00:03,520 --> 00:00:05,880
I love that you're buzzing today.
You're, like, buzzing.

3
00:00:05,880 --> 00:00:07,360
It's top five. I'm so happy.

4
00:00:07,360 --> 00:00:10,160
..it's been an unforgettable week.

5
00:00:10,160 --> 00:00:13,680
Whoa-ho!
On the brink of the semifinal...

6
00:00:13,680 --> 00:00:16,240
Wow.
ANDY: It is off the chart.

7
00:00:16,240 --> 00:00:18,160
Amazing. I'm speechless.

8
00:00:18,160 --> 00:00:20,160
JEAN-CHRISTOPHE: It is just perfect.

9
00:00:20,160 --> 00:00:23,280
..the very last immunity
went to Depinder...

10
00:00:23,280 --> 00:00:25,360
Oh, my God!
(CHEERING AND APPLAUSE)

11
00:00:25,360 --> 00:00:29,040
..and a very special
one-bite wonderland...

12
00:00:29,040 --> 00:00:30,560
LAURA: This is wild!

13
00:00:30,560 --> 00:00:32,240
CALLUM: It's like
that Willy Wonka thing

14
00:00:32,240 --> 00:00:34,120
where you cram
a three-course meal into a tablet.

15
00:00:34,120 --> 00:00:36,880
..was the end of the journey
for Ben.

16
00:00:36,880 --> 00:00:38,240
(CHEERING AND APPLAUSE)

17
00:00:38,240 --> 00:00:42,640
Tonight,
it's a tussle for top dish...

18
00:00:42,640 --> 00:00:44,760
I'm, like, trying everything
in my power to get that win.

19
00:00:44,760 --> 00:00:47,480
..and a massive prize.

20
00:00:47,480 --> 00:00:49,400
Trust me, gang, it is one

21
00:00:49,400 --> 00:00:51,280
that you are not going
to want to miss out on.

22
00:00:51,280 --> 00:00:52,720
Oh, yes.

23
00:00:54,000 --> 00:01:00,074
Watch Online Movies and Series for FREE
www.osdb.link/lm

24
00:01:08,240 --> 00:01:10,560
ANDY: Here we go!

25
00:01:15,280 --> 00:01:17,440
Come on in, top four!

26
00:01:17,440 --> 00:01:19,840
Allez!
CALLUM: Let's see what it is, yeah?

27
00:01:19,840 --> 00:01:20,960
Oh!

28
00:01:22,120 --> 00:01:23,440
Cool.

29
00:01:27,240 --> 00:01:29,440
Well, hello, top four.

30
00:01:29,440 --> 00:01:30,720
Morning.
Hello.

31
00:01:30,720 --> 00:01:34,600
We always say
that this competition opens doors.

32
00:01:34,600 --> 00:01:38,480
And if I were you,
I would be so excited to see

33
00:01:38,480 --> 00:01:42,040
what these ones are all about.

34
00:01:42,040 --> 00:01:44,040
But before we get
into this challenge,

35
00:01:44,040 --> 00:01:47,160
let the gravity of this sink in.

36
00:01:47,160 --> 00:01:52,840
You are one elimination away
from the semifinal,

37
00:01:52,840 --> 00:01:56,040
competing for the ultimate prize,

38
00:01:56,040 --> 00:01:59,040
the title of MasterChef Australia.

39
00:01:59,040 --> 00:02:03,400
But today you're competing
for something else.

40
00:02:05,000 --> 00:02:09,040
Up for grabs is
an unbelievable prize.

41
00:02:09,040 --> 00:02:10,520
Ooh.

42
00:02:10,520 --> 00:02:12,080
And trust me, gang,

43
00:02:12,080 --> 00:02:15,360
it is one that you are not going
to want to miss out on.

44
00:02:15,360 --> 00:02:16,760
Oh, yes.

45
00:02:16,760 --> 00:02:21,120
Thanks to Trafalgar Tours,
if you cook the dish of the day,

46
00:02:21,120 --> 00:02:26,120
you will win a prize experience
to tour the world differently,

47
00:02:26,120 --> 00:02:29,440
worth ¤10,000.

48
00:02:29,440 --> 00:02:32,880
(CONTESTANTS EXCLAIM)

49
00:02:34,640 --> 00:02:35,840
Yes, please!

50
00:02:35,840 --> 00:02:37,120
10 grand worth of travel?

51
00:02:37,120 --> 00:02:40,320
I mean, come on, that is a...
That is a very good prize.

52
00:02:40,320 --> 00:02:41,840
Here's how today is going to work.

53
00:02:41,840 --> 00:02:43,800
Each of us have selected
an ingredient.

54
00:02:43,800 --> 00:02:47,600
Those ingredients
are hiding under these cloches.

55
00:02:47,600 --> 00:02:48,840
One by one,

56
00:02:48,840 --> 00:02:51,440
you'll pick whose ingredient
you want to cook with today.

57
00:02:51,440 --> 00:02:54,560
But you're not going to know
what the ingredient is

58
00:02:54,560 --> 00:02:56,880
until after you've made your choice.

59
00:02:56,880 --> 00:02:59,840
Travel is undoubtedly
the gateway to good food.

60
00:02:59,840 --> 00:03:01,280
All of us have stories

61
00:03:01,280 --> 00:03:04,080
about dishes we've discovered
on overseas adventures.

62
00:03:05,160 --> 00:03:10,080
For me, the tiny Greek island
of Sifnos is never far from my mind.

63
00:03:10,080 --> 00:03:12,040
I explored that place
from top to tail

64
00:03:12,040 --> 00:03:14,880
and I found all these
amazing little places to eat.

65
00:03:14,880 --> 00:03:17,800
But the one I think that left
the best impression

66
00:03:17,800 --> 00:03:19,960
was this local family-run taverna.

67
00:03:19,960 --> 00:03:21,080
You sit on their roof,

68
00:03:21,080 --> 00:03:23,040
you choose
from the catch of the day,

69
00:03:23,040 --> 00:03:24,240
and the Aegean

70
00:03:24,240 --> 00:03:26,600
is literally just lapping
at the back door.

71
00:03:26,600 --> 00:03:28,520
Ah!
And there was this one dish

72
00:03:28,520 --> 00:03:31,360
in particular that was just
so beautiful in its simplicity

73
00:03:31,360 --> 00:03:34,120
that it made me really teary
while I was eating it,

74
00:03:34,120 --> 00:03:36,560
and it was simply orzo and squid

75
00:03:36,560 --> 00:03:39,840
baked in the famous pottery
of the island.

76
00:03:39,840 --> 00:03:41,640
It was just magical.

77
00:03:44,120 --> 00:03:47,360
Mine is the first time
I visited Bangkok.

78
00:03:47,360 --> 00:03:50,320
I was at this beautiful,
fresh-food market,

79
00:03:50,320 --> 00:03:52,640
and just at the entrance
there was a lady there

80
00:03:52,640 --> 00:03:56,120
selling these amazing dumplings
I'd never seen before.

81
00:03:56,120 --> 00:03:57,920
Super interesting technique,

82
00:03:57,920 --> 00:04:02,000
with these tiny little drums
with cloth pulled over them.

83
00:04:02,000 --> 00:04:06,040
And she just had this sort of slurry
that she was steaming.

84
00:04:06,040 --> 00:04:08,240
And then in one fell swoop,
she put a filling

85
00:04:08,240 --> 00:04:10,920
and then just made
this really beautiful dumpling.

86
00:04:10,920 --> 00:04:13,080
And I think it still stands

87
00:04:13,080 --> 00:04:16,560
as one of the top 10
most delicious morsels

88
00:04:16,560 --> 00:04:18,120
I've had overseas.

89
00:04:18,120 --> 00:04:20,040
And it was a really cool story
as well,

90
00:04:20,040 --> 00:04:22,760
because she'd inherited the stall
from her mother-in-law

91
00:04:22,760 --> 00:04:24,880
and it was a 50-year-old stall.

92
00:04:24,880 --> 00:04:27,040
So I just loved the story

93
00:04:27,040 --> 00:04:31,240
and how much
that little bite packed a punch.

94
00:04:33,160 --> 00:04:36,320
I'm taking you to Puglia, gang,
the south of Italy.

95
00:04:36,320 --> 00:04:38,440
I remember being there last year

96
00:04:38,440 --> 00:04:40,680
and doing some research
on where we should eat.

97
00:04:40,680 --> 00:04:42,520
Had a bunch of my mates there.

98
00:04:42,520 --> 00:04:43,600
And I'm super passionate

99
00:04:43,600 --> 00:04:47,800
about having those experiences
with friends overseas around food.

100
00:04:47,800 --> 00:04:49,600
Found this place right on the water.

101
00:04:49,600 --> 00:04:51,400
There was this big old fishing boat,

102
00:04:51,400 --> 00:04:54,320
and every day they'd fill it up
and pack it with ice

103
00:04:54,320 --> 00:04:56,240
and bring in the catch of the day,

104
00:04:56,240 --> 00:04:59,280
and it was stacked
with the local catch...

105
00:04:59,280 --> 00:05:01,040
Wow.
..like, from shellfish

106
00:05:01,040 --> 00:05:02,520
to oysters to lobsters.

107
00:05:02,520 --> 00:05:04,600
And all you did was kind
of wander down,

108
00:05:04,600 --> 00:05:05,840
pick what you wanted,

109
00:05:05,840 --> 00:05:07,600
and then they'd cook it up
for you out the back.

110
00:05:07,600 --> 00:05:11,760
We sat there for like five hours,
salt on our faces,

111
00:05:11,760 --> 00:05:13,400
champagne in our glasses

112
00:05:13,400 --> 00:05:16,320
and just enjoyed
what the Italians do best -

113
00:05:16,320 --> 00:05:18,480
simplicity - with my love of seafood.

114
00:05:19,840 --> 00:05:24,640
Well, for me, it will have to be
south of Spain with the family.

115
00:05:24,640 --> 00:05:28,400
So we end up choosing a place
opposite the bullring.

116
00:05:28,400 --> 00:05:31,160
And the restaurant
created a dish from obviously -

117
00:05:31,160 --> 00:05:32,320
guess what? - from...

118
00:05:32,320 --> 00:05:34,320
LAURA: The tail.
The tail.
Thank you very much.

119
00:05:34,320 --> 00:05:36,400
And I tell you something,
I will never forget

120
00:05:36,400 --> 00:05:40,840
enjoying quietly
something which was not expected.

121
00:05:40,840 --> 00:05:42,920
So that was a treasure to me.

122
00:05:44,200 --> 00:05:46,160
SOFIA:
All of these eating experiences

123
00:05:46,160 --> 00:05:47,560
stayed with us for a reason,

124
00:05:47,560 --> 00:05:51,520
and today you need
to create a dish just as memorable.

125
00:05:51,520 --> 00:05:55,080
You'd better choose
your cloche carefully.

126
00:05:55,080 --> 00:05:56,600
There are no double ups.

127
00:05:56,600 --> 00:05:58,480
I'll go really high for you.
Yeah.

128
00:05:58,480 --> 00:06:00,600
DEPINDER: I got three.
You got three?

129
00:06:00,600 --> 00:06:02,080
Numero uno.

130
00:06:03,760 --> 00:06:05,400
Ooh, the last one.

131
00:06:05,400 --> 00:06:06,840
Hey, two!

132
00:06:06,840 --> 00:06:08,560
LAURA: So today we have to cook

133
00:06:08,560 --> 00:06:11,400
with the mystery ingredient
under our chosen cloche,

134
00:06:11,400 --> 00:06:13,120
and the winner of today's challenge
is going to win

135
00:06:13,120 --> 00:06:15,800
a ¤10,000 travel voucher
from Trafalgar.

136
00:06:15,800 --> 00:06:18,040
OK, to be clear,
Callum, you're going first,

137
00:06:18,040 --> 00:06:20,400
Jamie, you're going second.
Depinder, you're third,

138
00:06:20,400 --> 00:06:22,280
and, Laura, you're fourth.
Yeah.

139
00:06:22,280 --> 00:06:24,120
Callum, would you like to come up
and make your choice?

140
00:06:24,120 --> 00:06:25,680
I would indeed.

141
00:06:25,680 --> 00:06:27,280
This is not so much strategy.

142
00:06:27,280 --> 00:06:30,080
I guess hearing your stories,
I feel like there was that emotion.

143
00:06:30,080 --> 00:06:32,800
You could see you picturing
that memory in your own mind.

144
00:06:32,800 --> 00:06:34,800
And the first time
I ever went overseas

145
00:06:34,800 --> 00:06:36,720
was back in series two,
when I was 19.

146
00:06:36,720 --> 00:06:38,600
I went to Paris and London
as part of MasterChef,

147
00:06:38,600 --> 00:06:40,200
which was incredibly special.

148
00:06:40,200 --> 00:06:41,520
And then the next time
I went overseas,

149
00:06:41,520 --> 00:06:42,680
I travelled to South-East Asia

150
00:06:42,680 --> 00:06:45,120
and I think just my mind
got absolutely blown.

151
00:06:45,120 --> 00:06:46,280
So I think I'm going to choose Poh,

152
00:06:46,280 --> 00:06:48,800
because I was thinking that...
Oh, my God!
(JUDGES EXCLAIM)

153
00:06:48,800 --> 00:06:50,840
..the emotional stuff...
Didn't see that coming!

154
00:06:50,840 --> 00:06:54,680
Callum, you've chosen Thailand.
Let's see what you've got.

155
00:06:54,680 --> 00:06:56,400
Hit me with it, Poh.

156
00:06:56,400 --> 00:06:58,920
Callum, you've got...

157
00:06:58,920 --> 00:07:01,240
..preserved turnip.

158
00:07:01,240 --> 00:07:02,720
What the hell is that?

159
00:07:02,720 --> 00:07:05,920
(LAUGHTER)

160
00:07:05,920 --> 00:07:09,600
I feel like preserved turnip
sounds like a made-up food.

161
00:07:09,600 --> 00:07:11,480
The one time
he hasn't used strategy...

162
00:07:11,480 --> 00:07:13,800
(LAUGHTER)
..you've gone with feeling.

163
00:07:13,800 --> 00:07:16,240
Feeling always lets you down.

164
00:07:16,240 --> 00:07:18,240
Have you ever cooked
with preserved turnip before?

165
00:07:18,240 --> 00:07:20,160
I have not cooked with it before.

166
00:07:20,160 --> 00:07:21,360
I think this will challenge you,

167
00:07:21,360 --> 00:07:24,080
but I think
you're more than capable.

168
00:07:24,080 --> 00:07:26,080
Hello, Jamie.
Ready to pick a cloche?

169
00:07:27,280 --> 00:07:29,440
I think I'm actually going
to take yours, Sofe.

170
00:07:29,440 --> 00:07:31,480
Ooh!
I'm flattered. Why?

171
00:07:31,480 --> 00:07:35,120
Greece is somewhere that
I really want to take Clare,

172
00:07:35,120 --> 00:07:38,240
and I want to see those white walls
and sit next to the Aegean with her

173
00:07:38,240 --> 00:07:40,240
and experience
exactly what you just said.

174
00:07:40,240 --> 00:07:42,160
So I think that's the one.

175
00:07:42,160 --> 00:07:44,080
Look at the fellas
just being emotional souls.

176
00:07:44,080 --> 00:07:46,240
I love it.
I know, it's really moving.

177
00:07:46,240 --> 00:07:47,680
Jamie, you chose Greece.

178
00:07:47,680 --> 00:07:49,400
Are you ready to find out
what's under this cloche?

179
00:07:49,400 --> 00:07:51,800
Please.
Your ingredient is...

180
00:07:51,800 --> 00:07:53,120
..squid ink.

181
00:07:53,120 --> 00:07:54,520
Very happy.

182
00:07:54,520 --> 00:07:56,920
Squid ink, baby! That's way easier

183
00:07:56,920 --> 00:07:59,280
than preserved turnip.

184
00:07:59,280 --> 00:08:00,280
Thank you.

185
00:08:02,400 --> 00:08:04,920
Depinder,
what would you like to choose?

186
00:08:04,920 --> 00:08:06,120
I'll go with Andy.

187
00:08:06,120 --> 00:08:08,080
Depinder!

188
00:08:08,080 --> 00:08:09,160
You chose Italy.

189
00:08:09,160 --> 00:08:12,360
Today you will be cooking with...

190
00:08:12,360 --> 00:08:14,120
..sea urchin.

191
00:08:14,120 --> 00:08:15,840
Oh!
Wow.

192
00:08:15,840 --> 00:08:16,920
Yum!

193
00:08:16,920 --> 00:08:19,440
Oh, my God!
You ever cooked
with sea urchin before?

194
00:08:19,440 --> 00:08:21,080
No.
Oh!

195
00:08:21,080 --> 00:08:22,560
Have you ever
cracked one open before?

196
00:08:22,560 --> 00:08:24,320
No. I'm so scared.

197
00:08:24,320 --> 00:08:26,560
Back in line. Well done.

198
00:08:26,560 --> 00:08:30,880
Laura, so I cannot believe
you've been left with me.

199
00:08:30,880 --> 00:08:32,360
Hit me with it.

200
00:08:32,360 --> 00:08:33,640
You ready?
Yeah.

201
00:08:33,640 --> 00:08:35,520
Today you're going
to be cooking with...

202
00:08:39,000 --> 00:08:42,000
..hojiblanca olives.
Ooh, yum.

203
00:08:42,000 --> 00:08:44,440
How do you feel about Spain?
I love Spain.

204
00:08:44,440 --> 00:08:48,320
I actually went to Spain
after I got engaged.

205
00:08:48,320 --> 00:08:51,640
And I love olives.
My mum makes her own olives.

206
00:08:51,640 --> 00:08:54,440
So we eat olives by the bucketful
in our household.

207
00:08:54,440 --> 00:08:56,080
So I'm very excited by these.

208
00:08:56,080 --> 00:08:58,720
OK, you've all got
your ingredients.

209
00:08:58,720 --> 00:09:00,000
Cook anything you like.

210
00:09:00,000 --> 00:09:03,280
Just make sure it's worthy of
that epic prize.

211
00:09:03,280 --> 00:09:08,560
We're giving you 75 minutes.
Your time starts...

212
00:09:08,560 --> 00:09:09,920
..now!

213
00:09:09,920 --> 00:09:11,680
Let's go!

214
00:09:14,000 --> 00:09:15,680
DEPINDER: Uh...
You've got this, babes.

215
00:09:19,640 --> 00:09:22,720
You'd think after five months
I'd know where the eggs live, right?

216
00:09:27,520 --> 00:09:29,680
Time starts, and the first thing
I'm going to do

217
00:09:29,680 --> 00:09:31,400
is eat my ingredient and figure out

218
00:09:31,400 --> 00:09:33,720
what the heck
a preserved turnip tastes like.

219
00:09:36,400 --> 00:09:38,360
It is like a salt bomb.

220
00:09:38,360 --> 00:09:42,640
It's big, it's bold, it's umami
and fermenty, like you'd expect

221
00:09:42,640 --> 00:09:44,760
when you eat soy sauce
or fish sauce or miso.

222
00:09:44,760 --> 00:09:46,000
Kind of funky, salty,

223
00:09:46,000 --> 00:09:48,680
'cause it's preserved with salt,
obviously.

224
00:09:50,160 --> 00:09:52,480
Oh, wow. You don't need much of it.
It's strong.

225
00:09:52,480 --> 00:09:55,040
It's kind of like, I guess,
like we have Vegemite,

226
00:09:55,040 --> 00:09:56,920
maybe this is Thailand's Vegemite,
I don't know.

227
00:09:56,920 --> 00:09:58,000
OK.

228
00:09:58,000 --> 00:10:00,840
So I'm starting to think
how I can actually use this

229
00:10:00,840 --> 00:10:02,640
to incorporate it properly
into the dish

230
00:10:02,640 --> 00:10:05,160
and not just have it on there
for the sake of it.

231
00:10:05,160 --> 00:10:07,280
Jamie, kalispera.

232
00:10:07,280 --> 00:10:08,880
Hello. How are you?
Really good.

233
00:10:08,880 --> 00:10:12,240
Whoo!
Ah, ocky - my favourite!
I see octopus.

234
00:10:12,240 --> 00:10:15,040
You've chosen squid ink.
What are you making?

235
00:10:15,040 --> 00:10:17,280
I'm going to do
just a beautifully cooked

236
00:10:17,280 --> 00:10:20,000
and charred piece of octopus
on some squid ink lentils,

237
00:10:20,000 --> 00:10:21,160
a little potato foam,

238
00:10:21,160 --> 00:10:23,160
and a really lovely, intense
squid-ink reduction

239
00:10:23,160 --> 00:10:24,640
just across the bottom.

240
00:10:24,640 --> 00:10:27,280
It's like....screams simplicity,

241
00:10:27,280 --> 00:10:29,920
screams the coast for me,

242
00:10:29,920 --> 00:10:32,400
and it's the kind of dish
that I can picture myself

243
00:10:32,400 --> 00:10:34,440
sitting on the coast
and eating when I go over there.

244
00:10:34,440 --> 00:10:37,640
Does it scream
¤10,000 trip overseas, though?

245
00:10:37,640 --> 00:10:40,960
Uh, I certainly hope
it screams ¤10,000 trip overseas.

246
00:10:40,960 --> 00:10:44,040
I think that
when you asked us to create a dish

247
00:10:44,040 --> 00:10:46,120
that represents our food dream,

248
00:10:46,120 --> 00:10:47,920
this is 100% the kind of food

249
00:10:47,920 --> 00:10:49,600
that I want to eat
when I go overseas.

250
00:10:49,600 --> 00:10:51,800
I don't need 5,000 things
on the plate.

251
00:10:51,800 --> 00:10:54,280
I want simplicity,
perfect ingredients,

252
00:10:54,280 --> 00:10:56,240
and enjoy them as fresh as possible.

253
00:10:56,240 --> 00:10:58,360
Tell me,
would you take just Clare?

254
00:11:00,560 --> 00:11:03,240
Ah, mate, when I was up there
describing why I picked you,

255
00:11:03,240 --> 00:11:05,200
I was getting a bit emotional,
to be completely honest.

256
00:11:05,200 --> 00:11:07,920
Yeah?
Clare and I
have never been overseas together.

257
00:11:07,920 --> 00:11:09,880
We got together
just before COVID hit,

258
00:11:09,880 --> 00:11:11,240
so all of our...
Oh, you were going...

259
00:11:11,240 --> 00:11:13,120
Yeah, all of our trips
that we had planned

260
00:11:13,120 --> 00:11:16,520
were literally cut off
because of COVID.
Yeah, yeah, yeah.

261
00:11:16,520 --> 00:11:19,000
So this is now
an opportunity to give us

262
00:11:19,000 --> 00:11:20,440
a little boost and get overseas

263
00:11:20,440 --> 00:11:21,960
and take those trips
that we missed out on.

264
00:11:21,960 --> 00:11:23,240
Well, you're going for simplicity,

265
00:11:23,240 --> 00:11:24,800
and simplicity to us
means perfection.

266
00:11:24,800 --> 00:11:26,040
So, good luck.

267
00:11:29,280 --> 00:11:30,640
LAURA: I'm feeling great.

268
00:11:30,640 --> 00:11:33,280
I got Jean-Christophe's
Spanish olives

269
00:11:33,280 --> 00:11:35,920
and I am genuinely excited

270
00:11:35,920 --> 00:11:37,520
to have these as an ingredient.

271
00:11:37,520 --> 00:11:39,640
I love olives.
Growing up in an Italian family,

272
00:11:39,640 --> 00:11:43,600
olives are a staple ingredient
in lots of sweet and savoury dishes.

273
00:11:43,600 --> 00:11:46,080
So I'm going to go sweet today
with my dish.

274
00:11:46,080 --> 00:11:47,920
I'm going to make an olive oil cake.

275
00:11:47,920 --> 00:11:50,920
It's one of my mum's recipes
and it is honestly to die for.

276
00:11:50,920 --> 00:11:53,160
I'm going to do
a fior di latte gelato,

277
00:11:53,160 --> 00:11:55,240
drizzle that with
some of the fresh olive oil

278
00:11:55,240 --> 00:11:56,960
pressed from those Spanish olives,

279
00:11:56,960 --> 00:11:58,960
and then I'm going to use
the olives itself, dry them out,

280
00:11:58,960 --> 00:12:00,280
make a little crumble,

281
00:12:00,280 --> 00:12:04,800
and then also use the brine to make
a really zesty and salty granita.

282
00:12:04,800 --> 00:12:06,240
The first thing I need
to get started on

283
00:12:06,240 --> 00:12:08,320
is my roasted olive crumble...

284
00:12:09,560 --> 00:12:11,880
..which I'm just banging my palm on
the back of the knife

285
00:12:11,880 --> 00:12:13,000
onto those olives.

286
00:12:13,000 --> 00:12:15,520
It's the easiest way to try
and get these pips off.

287
00:12:15,520 --> 00:12:17,480
They're such small olives,

288
00:12:17,480 --> 00:12:19,440
so I'm trying to get them away
from the flesh

289
00:12:19,440 --> 00:12:20,480
as quickly as possible,

290
00:12:20,480 --> 00:12:23,160
because these olives need to spend
pretty much the whole cook

291
00:12:23,160 --> 00:12:24,760
in the oven to make sure

292
00:12:24,760 --> 00:12:27,840
that I'm extracting
as much flavour as possible.

293
00:12:30,640 --> 00:12:32,280
Alright, let's play.

294
00:12:33,720 --> 00:12:36,720
Callum, I cannot believe
you picked me.

295
00:12:36,720 --> 00:12:38,880
You chose with your heart
and not your brain, Callum.

296
00:12:38,880 --> 00:12:42,160
I know! It's so unusual for me.
So tell us what you're making.

297
00:12:42,160 --> 00:12:43,200
So I'm making kangaroo pho.

298
00:12:44,560 --> 00:12:47,200
Kangaroo pho? OK...

299
00:12:47,200 --> 00:12:49,120
I was inspired
by my South-East Asian trip.

300
00:12:49,120 --> 00:12:52,360
When I was in Vietnam,
I was there working with a brand
called Thankyou,

301
00:12:52,360 --> 00:12:53,880
which is a social enterprise
from Melbourne.

302
00:12:53,880 --> 00:12:56,640
And there was this family
up in this, like, mountain

303
00:12:56,640 --> 00:12:57,880
up in the middle of nowhere.

304
00:12:57,880 --> 00:12:59,960
And this beautiful family
invited us into their house,

305
00:12:59,960 --> 00:13:02,040
and it was just like
a really small place.

306
00:13:02,040 --> 00:13:04,360
And they just had some meat
hanging up on a hook on the wall,

307
00:13:04,360 --> 00:13:06,160
and they grew
a few little green vegies outside,

308
00:13:06,160 --> 00:13:07,320
and they cooked a meal for us,

309
00:13:07,320 --> 00:13:09,320
and it was literally
just a couple of slices of meat,

310
00:13:09,320 --> 00:13:11,240
the vegies they picked from
the garden,

311
00:13:11,240 --> 00:13:13,040
MSG and water just in a wok.
Amazing.

312
00:13:13,040 --> 00:13:14,720
But it was so beautiful
because, like,

313
00:13:14,720 --> 00:13:16,800
they were actually saying
that they don't normally eat meat.

314
00:13:16,800 --> 00:13:18,480
And it's only when they have people
that come over

315
00:13:18,480 --> 00:13:21,480
that they would sort of, like,
dare sort of use
such an expensive ingredient.

316
00:13:21,480 --> 00:13:23,880
And I remember being like,
"No, no, please, you keep it.

317
00:13:23,880 --> 00:13:25,120
"I don't need it. Thank you."

318
00:13:25,120 --> 00:13:26,480
But they were like,
"No, no, we must."

319
00:13:26,480 --> 00:13:28,520
And just that sense of generosity

320
00:13:28,520 --> 00:13:31,320
when you have so little
that just really stuck with me.

321
00:13:31,320 --> 00:13:33,120
I think that's
the wonderful thing about food.

322
00:13:33,120 --> 00:13:35,520
Like, it is so much more
than just a meal.

323
00:13:35,520 --> 00:13:37,880
Like, it helps define your memories
when you go travelling,

324
00:13:37,880 --> 00:13:40,080
and it's like the excuse
to catch up with your mates,

325
00:13:40,080 --> 00:13:44,000
or the reason to go to
a certain island or country or city

326
00:13:44,000 --> 00:13:45,440
or whatever it might be.

327
00:13:45,440 --> 00:13:47,000
And I think
it's just another example

328
00:13:47,000 --> 00:13:48,920
of how special food is
and the way it all connects us.

329
00:13:48,920 --> 00:13:51,080
I guess I'm trying to take
the concept of what that was,

330
00:13:51,080 --> 00:13:53,200
which is being so sort of humble

331
00:13:53,200 --> 00:13:55,080
and recreating something
in the same vein.

332
00:13:55,080 --> 00:13:56,800
So I'm using kangaroo tail
to make the broth

333
00:13:56,800 --> 00:13:58,880
and then kangaroo fillet
to sort of be on the top.

334
00:13:58,880 --> 00:14:01,040
And because the turnip
is so salty and umami,

335
00:14:01,040 --> 00:14:02,560
I'm infusing it into the broth

336
00:14:02,560 --> 00:14:04,080
where you would
normally use fish sauce.

337
00:14:04,080 --> 00:14:05,360
A really good pho

338
00:14:05,360 --> 00:14:07,960
usually takes
about 24 hours to make.

339
00:14:07,960 --> 00:14:09,240
You've got 75 minutes.

340
00:14:09,240 --> 00:14:12,880
And also the flavour of kangaroo
is very different from beef, right?

341
00:14:12,880 --> 00:14:14,360
It's more gamy.

342
00:14:14,360 --> 00:14:18,600
So are you confident that
that's going to...work?

343
00:14:18,600 --> 00:14:20,400
Am I confident making
a dish I haven't cooked before,

344
00:14:20,400 --> 00:14:22,160
using ingredients
I haven't used before

345
00:14:22,160 --> 00:14:23,240
in a time frame

346
00:14:23,240 --> 00:14:25,280
that doesn't allow me much time
to have any Plan Bs?

347
00:14:25,280 --> 00:14:27,640
No, no, I'm not confident. (LAUGHS)
What could go wrong?

348
00:14:32,760 --> 00:14:35,040
DEPINDER: My mind is blown right now

349
00:14:35,040 --> 00:14:36,680
because I have to cook
with sea urchin.

350
00:14:36,680 --> 00:14:37,880
If I can get it out.

351
00:14:37,880 --> 00:14:40,960
I don't know what to do with it.
I've never cooked with sea urchin.

352
00:14:40,960 --> 00:14:42,440
I don't even know how to open it up.

353
00:14:42,440 --> 00:14:43,800
I'm actually dying.

354
00:14:53,760 --> 00:14:56,360
It's so peculiar. Like, it's just...

355
00:14:57,400 --> 00:14:58,760
Mm.

356
00:15:00,680 --> 00:15:02,240
It just tastes like the sea.

357
00:15:02,240 --> 00:15:03,640
Just...

358
00:15:03,640 --> 00:15:07,880
It's so seaweedy, sea-like.

359
00:15:07,880 --> 00:15:10,360
I'm just, like, going to the pantry
just to get inspiration.

360
00:15:10,360 --> 00:15:12,280
Today's dish is going to be
trial and error for me.

361
00:15:12,280 --> 00:15:15,440
I'm going in completely blind.
I've never cooked with sea urchin.

362
00:15:15,440 --> 00:15:18,040
I actually don't know
how to cook it, to be honest.

363
00:15:18,040 --> 00:15:22,920
The only time I've ever
had sea urchin was raw

364
00:15:22,920 --> 00:15:25,280
and it was a part
of an omakase course.

365
00:15:25,280 --> 00:15:27,560
This is probably the most amount
of time I've spent in the pantry.

366
00:15:27,560 --> 00:15:29,800
I have no idea what I'm going to do,

367
00:15:29,800 --> 00:15:32,200
and it's completely thrown me
out of my comfort zone.

368
00:15:32,200 --> 00:15:34,560
I'm feeling genuinely challenged.

369
00:15:43,400 --> 00:15:46,080
A prize like this
WILL take you places!

370
00:15:46,080 --> 00:15:47,360
45 minutes to go!

371
00:15:47,360 --> 00:15:49,120
(JEAN-CHRISTOPHE SPEAKS FRENCH)

372
00:15:54,120 --> 00:15:56,520
LAURA: So today I want to base
my dessert all around

373
00:15:56,520 --> 00:15:57,640
the olives and olive oil.

374
00:15:57,640 --> 00:15:59,080
So I'm going to make
an olive oil cake,

375
00:15:59,080 --> 00:16:01,400
a little fior di latte gelato,

376
00:16:01,400 --> 00:16:05,480
a olive brine granita
and roasted olive crumble.

377
00:16:05,480 --> 00:16:08,120
So my gelato is in the churner
doing its thing.

378
00:16:08,120 --> 00:16:09,800
I've got my olives drying out
in the oven.

379
00:16:09,800 --> 00:16:11,320
I'm feeling good.

380
00:16:11,320 --> 00:16:12,880
I'm definitely playing
to my strengths.

381
00:16:12,880 --> 00:16:17,080
I want that travel voucher,
I need a holiday bad,

382
00:16:17,080 --> 00:16:19,480
so I'm gonna fight for that prize.

383
00:16:20,520 --> 00:16:22,480
I'm working on
my olive brine granita.

384
00:16:22,480 --> 00:16:25,520
I'm trying to find the right balance
of salty and sweet.

385
00:16:27,160 --> 00:16:28,880
Don't tell me you're making
a dessert.

386
00:16:28,880 --> 00:16:30,120
I am.

387
00:16:31,400 --> 00:16:32,800
Wow!

388
00:16:32,800 --> 00:16:35,280
I've never actually made
an olive brine granita before,

389
00:16:35,280 --> 00:16:37,520
so I'm just experimenting here.

390
00:16:38,840 --> 00:16:40,240
Um...

391
00:16:40,240 --> 00:16:42,600
Oh, my God, that is delicious.

392
00:16:42,600 --> 00:16:44,960
Sorry. I've surprised myself.

393
00:16:44,960 --> 00:16:47,520
Have you ever used olives
in a dessert?

394
00:16:47,520 --> 00:16:50,080
Not olives. Olive oil, yes.

395
00:16:50,080 --> 00:16:52,200
So you've used olive oil
in the dessert?

396
00:16:52,200 --> 00:16:53,520
Yes, I can understand that.
Yeah.

397
00:16:53,520 --> 00:16:57,680
It's your first time making
a dessert with a Spanish olive.
Yeah.

398
00:16:57,680 --> 00:16:58,800
Definitely going for the win.

399
00:16:58,800 --> 00:17:01,000
I'm, like, trying everything
in my power to get that win.

400
00:17:01,000 --> 00:17:02,360
I'm so ready.

401
00:17:02,360 --> 00:17:03,840
Hey, good luck, by the way.
I love your dish.

402
00:17:03,840 --> 00:17:05,200
Ciao, ciao.

403
00:17:05,200 --> 00:17:08,200
The next thing I need to get onto
is my olive oil cake.

404
00:17:08,200 --> 00:17:09,960
It's actually
my mum's olive oil cake recipe.

405
00:17:09,960 --> 00:17:13,040
I love it, it's so lemony
and olive oily.

406
00:17:13,040 --> 00:17:14,400
It's just, like, really delicious,

407
00:17:14,400 --> 00:17:17,200
and it's a great base
for any dessert.

408
00:17:17,200 --> 00:17:18,640
I mean, if I was at home, like,

409
00:17:18,640 --> 00:17:21,920
I'm gonna make a huge cake
and it's going to take a good hour.

410
00:17:21,920 --> 00:17:24,280
I obviously don't have
that time left on the clock,

411
00:17:24,280 --> 00:17:26,200
so I'm going to make a small cake.

412
00:17:26,200 --> 00:17:27,800
I don't know how to make
a half batch of this cake,

413
00:17:27,800 --> 00:17:29,280
so I'm going to make a full quantity

414
00:17:29,280 --> 00:17:31,040
and then just weigh out like
a little small tin,

415
00:17:31,040 --> 00:17:32,400
which is quite funny, actually.

416
00:17:32,400 --> 00:17:34,600
This needs as long as possible
in the oven

417
00:17:34,600 --> 00:17:36,840
to form
a really beautiful golden crust,

418
00:17:36,840 --> 00:17:38,840
and really take on
that olive oil flavour.

419
00:17:44,040 --> 00:17:47,240
CALLUM: My dish today is kangaroo
and preserved turnip pho,

420
00:17:47,240 --> 00:17:50,640
inspired by memories of eating
the most beautiful,

421
00:17:50,640 --> 00:17:51,880
humble version of a pho.

422
00:17:51,880 --> 00:17:54,560
I feel like that moment taught me
a lot of life lessons,

423
00:17:54,560 --> 00:17:57,400
and actually,
the photo of that plate of food,

424
00:17:57,400 --> 00:17:59,520
until I got married,
was my phone screensaver

425
00:17:59,520 --> 00:18:01,880
for like five years
because every time I looked at it,

426
00:18:01,880 --> 00:18:04,200
it reminded me to stay humble.

427
00:18:04,200 --> 00:18:08,000
So my kangaroo-tail broth
with turnip is cooking away.

428
00:18:08,000 --> 00:18:10,000
That's in the pressure cooker,
that's doing its thing.

429
00:18:10,000 --> 00:18:11,560
A pho would typically have
a braised meat

430
00:18:11,560 --> 00:18:14,160
and then a raw, fresh meat
that the broth actually cooks,

431
00:18:14,160 --> 00:18:16,840
as you pour the hot broth
over the bowl of soup.

432
00:18:16,840 --> 00:18:17,920
In your classic pho,

433
00:18:17,920 --> 00:18:19,320
there's going to be rice noodles
in there,

434
00:18:19,320 --> 00:18:21,760
but the memory of the dish
I'm trying to recreate here

435
00:18:21,760 --> 00:18:24,520
is essentially meat,
vegetables and broth.

436
00:18:24,520 --> 00:18:26,000
So instead of having
the noodle element,

437
00:18:26,000 --> 00:18:27,840
I'm going to pickle
some fresh turnip

438
00:18:27,840 --> 00:18:29,440
using the preserved turnip.

439
00:18:29,440 --> 00:18:31,760
And I'm going to use
some lilly pillies

440
00:18:31,760 --> 00:18:33,560
instead of the bean sprouts.

441
00:18:33,560 --> 00:18:36,800
I think if I can pull off
what is quite a quirky dish,

442
00:18:36,800 --> 00:18:39,440
I've got every chance
of making a memorable meal

443
00:18:39,440 --> 00:18:41,080
and maybe winning the challenge.

444
00:18:45,840 --> 00:18:49,120
I have finally come up with a dish
to cook with sea urchin today.

445
00:18:49,120 --> 00:18:51,240
Depinder!
Depinder!

446
00:18:51,240 --> 00:18:54,360
Do you still love me?
Um...yeah.

447
00:18:54,360 --> 00:18:56,360
Um...
Pretty apprehensive there.
Yeah, yeah.

448
00:18:56,360 --> 00:18:58,840
I'm dying to know what
you're going to do with sea urchins.
What's the dish?

449
00:18:58,840 --> 00:19:01,560
So I'm gonna do Japanese flavours,
but like a pasta dish.

450
00:19:01,560 --> 00:19:02,800
What's the thought process?

451
00:19:02,800 --> 00:19:05,920
The only time I've had sea urchin
was at a Japanese omakase,

452
00:19:05,920 --> 00:19:07,720
and I had it raw.

453
00:19:07,720 --> 00:19:09,120
Sea urchin are huge in Japan.

454
00:19:09,120 --> 00:19:11,160
I'm more familiar
with those flavours

455
00:19:11,160 --> 00:19:12,840
than I am with sea urchin.

456
00:19:12,840 --> 00:19:16,080
OK, so you've tasted it raw.
Yeah.
What are you tasting?

457
00:19:16,080 --> 00:19:18,120
It's very sea-sea. Like, sea-like.

458
00:19:18,120 --> 00:19:19,800
Yeah, salty.
Yeah.

459
00:19:19,800 --> 00:19:21,440
Creamy.
It's creamy, yeah.

460
00:19:21,440 --> 00:19:24,440
So I think it'll be nice
with, like, a pasta dish.

461
00:19:24,440 --> 00:19:27,840
I'm gonna put it in my sauce with,
like, cream,

462
00:19:27,840 --> 00:19:30,280
and I'm going to serve it raw
on top of the pasta as well.

463
00:19:30,280 --> 00:19:32,480
Ooh.
Right, so it'll be in the sauce.
Yep.

464
00:19:32,480 --> 00:19:35,120
And then a couple of tongues on top.
Yes.

465
00:19:35,120 --> 00:19:37,000
I actually don't know
how to cook with it,

466
00:19:37,000 --> 00:19:39,600
but I'm going to try.
Oh, I love the way you are.

467
00:19:39,600 --> 00:19:41,320
Oh, I don't know.
You keep going.

468
00:19:41,320 --> 00:19:43,400
Ha! It's just extraordinary.

469
00:19:43,400 --> 00:19:45,040
Trust yourself.
Yeah.

470
00:19:45,040 --> 00:19:47,280
I'm trying.
I know. Bring it home.

471
00:19:47,280 --> 00:19:49,400
Good luck.
You can do it, you know that.
Thank you.

472
00:19:56,520 --> 00:19:59,520
These guys definitely
all have travel on the brain.

473
00:19:59,520 --> 00:20:00,680
I want to start with Jamie.

474
00:20:00,680 --> 00:20:03,680
So he picked squid ink
from my cloche

475
00:20:03,680 --> 00:20:05,920
and he's going really simple,

476
00:20:05,920 --> 00:20:07,680
but going for flavour
and perfection.

477
00:20:07,680 --> 00:20:09,560
He's doing an octopus tentacle,

478
00:20:09,560 --> 00:20:12,200
which he has assured us
will be perfectly cooked.

479
00:20:12,200 --> 00:20:15,280
And then the squid ink
he's incorporating into lentils

480
00:20:15,280 --> 00:20:17,880
and is also doing
a squid ink reduction

481
00:20:17,880 --> 00:20:19,080
and some foamed potato.

482
00:20:19,080 --> 00:20:22,000
So he knows
he has to get it really right,

483
00:20:22,000 --> 00:20:25,320
and he wants to get it really right,
because he wants to take his partner

484
00:20:25,320 --> 00:20:27,600
on their first overseas trip
together.

485
00:20:29,440 --> 00:20:31,400
OK, Callum, so he's doing

486
00:20:31,400 --> 00:20:33,720
- get this - a roo pho.

487
00:20:33,720 --> 00:20:35,480
Kangaroo?
Yeah.

488
00:20:35,480 --> 00:20:38,760
I just don't know how he's going
to get that really nice,

489
00:20:38,760 --> 00:20:42,280
rounded, brothy flavour
in that amount of time that he has.

490
00:20:42,280 --> 00:20:46,720
On the other hand, I'm quite excited
to see preserved turnip being used

491
00:20:46,720 --> 00:20:48,600
in a way
that I would never have thought to.

492
00:20:48,600 --> 00:20:50,840
Yeah!
That's a lovely thing.
I think you're going to get that.

493
00:20:50,840 --> 00:20:53,440
Yeah.
And that's why I love
that Callum's got your ingredient

494
00:20:53,440 --> 00:20:55,640
because he's so clever,
he's so savvy,

495
00:20:55,640 --> 00:20:58,160
he's so unexpected
in what he does in his kitchen.

496
00:20:58,160 --> 00:21:01,040
And using such a foreign ingredient
in a unique way could be

497
00:21:01,040 --> 00:21:02,840
just the thing to get
dish of the day.
Yeah.

498
00:21:02,840 --> 00:21:05,360
OK, I'm slowly unravelling

499
00:21:05,360 --> 00:21:08,440
the facial screw-up
of Depinder, and she was, like,

500
00:21:08,440 --> 00:21:10,960
looking at me like she was not...
We were not friends.

501
00:21:10,960 --> 00:21:13,160
Um, she's got a good dish
in mind, right.

502
00:21:13,160 --> 00:21:14,880
She's doing a sea urchin pasta.

503
00:21:14,880 --> 00:21:17,640
She's going to infuse
Japanese ingredients.

504
00:21:17,640 --> 00:21:20,600
She's cooked the sea urchin out
in her sauce base,

505
00:21:20,600 --> 00:21:23,360
and then she's going to serve
it wrapped around some linguine

506
00:21:23,360 --> 00:21:25,160
and then also some tongues on top.

507
00:21:25,160 --> 00:21:27,160
So, OK, it's got potential.
OK.

508
00:21:30,920 --> 00:21:32,680
Yeah, that's tasty.

509
00:21:32,680 --> 00:21:35,840
You're our top four.
We're expecting greatness!

510
00:21:35,840 --> 00:21:37,920
30 minutes to go!

511
00:21:37,920 --> 00:21:39,560
Hey!

512
00:21:45,560 --> 00:21:48,120
Today, I'm making charred octopus
with squid-ink lentils,

513
00:21:48,120 --> 00:21:50,440
a hot potato foam
and a squid-ink reduction.

514
00:21:50,440 --> 00:21:52,280
The octopus is just cooking away.

515
00:21:52,280 --> 00:21:54,560
It just takes time
and I'm going to keep an eye on it,

516
00:21:54,560 --> 00:21:56,360
and then that's going
to be finished over the hibachi.

517
00:21:56,360 --> 00:21:57,880
My lentils are nearly done.

518
00:21:57,880 --> 00:22:00,880
Now it's time to start building
the big flavour element on my plate.

519
00:22:00,880 --> 00:22:03,880
I'm making an octopus
and squid-ink dashi

520
00:22:03,880 --> 00:22:05,720
that I'm going to reduce right down

521
00:22:05,720 --> 00:22:08,080
until it's almost sticky
and like a paint.

522
00:22:08,080 --> 00:22:10,720
I want this to be
super, super hyper-reduced.

523
00:22:10,720 --> 00:22:12,360
Now's the time I can start adding

524
00:22:12,360 --> 00:22:14,840
the key ingredient of the day -
my squid ink.

525
00:22:14,840 --> 00:22:16,120
I don't want to add too much

526
00:22:16,120 --> 00:22:20,040
because it's going
to further intensify as it reduces.

527
00:22:20,040 --> 00:22:24,520
This needs to be the highlight
of the show, but it can't overpower.

528
00:22:24,520 --> 00:22:28,000
The main inspiration behind
this dish is my partner, Clare.

529
00:22:28,000 --> 00:22:30,120
Clare is the rock of our family.

530
00:22:30,120 --> 00:22:33,560
She makes sure I'm sorted.
She makes sure the kids are sorted.

531
00:22:33,560 --> 00:22:34,920
Since I've been away
this whole time,

532
00:22:34,920 --> 00:22:36,840
she's been looking after
the business.

533
00:22:36,840 --> 00:22:38,560
Clare is a powerhouse of a woman,

534
00:22:38,560 --> 00:22:41,240
and I'm very lucky
to have her in my life.

535
00:22:42,480 --> 00:22:45,920
10 grand in travel vouchers
would be unbelievable.

536
00:22:45,920 --> 00:22:47,400
I would love to be able
to take Clare

537
00:22:47,400 --> 00:22:49,040
on all the holidays
that we've missed,

538
00:22:49,040 --> 00:22:50,720
because we've been working so hard.

539
00:22:50,720 --> 00:22:52,000
She deserves it more

540
00:22:52,000 --> 00:22:54,200
than no-one else in the world
that I can think of.

541
00:22:59,640 --> 00:23:02,160
And then all of a sudden,
I see Jean-Christophe come over

542
00:23:02,160 --> 00:23:05,400
and look at my lentils
and look at me and walk away.

543
00:23:07,600 --> 00:23:11,000
Didn't seem like
he enjoyed the way they looked.

544
00:23:12,840 --> 00:23:15,840
Jean-Christophe loves his lentils
and he's very picky about it.

545
00:23:21,080 --> 00:23:23,000
My lentils are overcooked.

546
00:23:23,000 --> 00:23:24,960
The lentils
are one of only four things

547
00:23:24,960 --> 00:23:26,480
that are going on this plate.

548
00:23:26,480 --> 00:23:29,320
If they're not perfect,
there's no chance of this prize.

549
00:23:39,160 --> 00:23:41,040
JAMIE: I'm just redoing my lentils.

550
00:23:41,040 --> 00:23:43,280
They're a little bit overdone
first time round.

551
00:23:43,280 --> 00:23:46,240
So I want to make sure everything's
perfect.

552
00:23:46,240 --> 00:23:49,400
Can't put up a food that's talking
about simplicity

553
00:23:49,400 --> 00:23:52,120
and not get the simple things right.

554
00:23:52,120 --> 00:23:53,960
Jamie. Lentils two? Lentils one?

555
00:23:53,960 --> 00:23:56,360
Lentils two in here.
Lentils two.
Oui.

556
00:23:56,360 --> 00:24:00,320
You know, Jean-Christophe is, like,
very specific about his lentils.

557
00:24:00,320 --> 00:24:01,880
Very specific.
Understandable.

558
00:24:01,880 --> 00:24:04,480
Lentils are notoriously hard
to cook.

559
00:24:04,480 --> 00:24:07,960
And if I don't get this batch right,
I won't be winning this prize.

560
00:24:09,320 --> 00:24:11,240
Only 20 minutes to go.

561
00:24:15,640 --> 00:24:17,880
I'm making a Japanese-inspired
pasta dish.

562
00:24:20,040 --> 00:24:22,680
I blitzed all of the sea urchin
into the sauce.

563
00:24:22,680 --> 00:24:25,720
I'm just going to taste the sauce
a couple more times.

564
00:24:25,720 --> 00:24:28,280
This is my main sea urchin element.

565
00:24:28,280 --> 00:24:32,040
Yeah, that's tasty.
That's really tasty.

566
00:24:32,040 --> 00:24:34,240
I'm going to toss some prawns
through the pasta as well,

567
00:24:34,240 --> 00:24:36,320
just to accentuate that sea flavour.

568
00:24:38,360 --> 00:24:39,880
Let's get on to this pasta.

569
00:24:42,040 --> 00:24:46,560
OK, guys. 15 minutes to go.
Come on! Allez, allez!

570
00:24:57,960 --> 00:25:00,800
The dish I'm making today is
kangaroo and preserved turnip pho.

571
00:25:00,800 --> 00:25:03,840
This dish has an emotional
connection for me.

572
00:25:03,840 --> 00:25:05,640
Got my garnishes done.

573
00:25:05,640 --> 00:25:08,040
The kangaroo's rolled
and ready to slice.

574
00:25:08,040 --> 00:25:11,160
It's almost time now
to open this pressure cooker.

575
00:25:11,160 --> 00:25:14,400
And if this broth isn't
well-flavoured and tastes delicious,

576
00:25:14,400 --> 00:25:16,240
then the dish is going
to be terrible.

577
00:25:16,240 --> 00:25:18,800
So here's hoping for
delicious pho vibes.

578
00:25:18,800 --> 00:25:20,600
Is this the broth?
This is the broth.

579
00:25:20,600 --> 00:25:22,880
Have you tasted the broth yet?
Well, I've only just opened the lid,

580
00:25:22,880 --> 00:25:24,320
so not yet.
OK.

581
00:25:24,320 --> 00:25:25,840
But I look forward to trying it.

582
00:25:25,840 --> 00:25:27,640
Would you mind holding this
for a moment?

583
00:25:27,640 --> 00:25:31,120
Yeah, sure, from a distance.
Yeah. I'll pour carefully.

584
00:25:31,120 --> 00:25:32,680
OK. I can't see, though.

585
00:25:33,880 --> 00:25:35,080
Oh.

586
00:25:39,400 --> 00:25:43,680
OK.
Wow. That was... That was high heat.

587
00:25:43,680 --> 00:25:45,880
Alright. Thanks, Poh,
much appreciate it.

588
00:25:45,880 --> 00:25:47,360
You're welcome.
Grab that one for you.

589
00:25:47,360 --> 00:25:48,880
Love being your sous.

590
00:25:59,480 --> 00:26:01,680
It's definitely got that kangaroo

591
00:26:01,680 --> 00:26:03,840
sort of like meaty savouriness
there.

592
00:26:03,840 --> 00:26:06,400
But it doesn't have that
fermented sort of saltiness

593
00:26:06,400 --> 00:26:09,560
from the turnip.
And that is a big problem.

594
00:26:09,560 --> 00:26:11,760
I've promised the judges
an amazing broth,

595
00:26:11,760 --> 00:26:13,360
and, right now, it's not amazing.

596
00:26:13,360 --> 00:26:15,840
So I need to intensify
this - and fast.

597
00:26:15,840 --> 00:26:17,080
Did you try it?

598
00:26:18,840 --> 00:26:21,800
It tastes nothing like...

599
00:26:25,160 --> 00:26:26,960
Callum, have you tasted your broth?

600
00:26:26,960 --> 00:26:29,080
I have, just for the first time,
yeah.

601
00:26:29,080 --> 00:26:30,360
What do you think?

602
00:26:30,360 --> 00:26:31,920
The turnips didn't add as much salt

603
00:26:31,920 --> 00:26:34,440
as what I was anticipating
they would.
Mm-hm.

604
00:26:34,440 --> 00:26:35,960
Um, so I'm going to reduce it down
a bit now,

605
00:26:35,960 --> 00:26:37,120
and then I'll add some more

606
00:26:37,120 --> 00:26:38,920
and try and just get
that salt balance right.

607
00:26:38,920 --> 00:26:40,480
Yeah. Make that broth perfect.

608
00:26:40,480 --> 00:26:42,920
Thank you.
Good luck.

609
00:26:42,920 --> 00:26:44,360
It is, like, all systems go.

610
00:26:44,360 --> 00:26:46,320
I'm getting more spices in there.

611
00:26:46,320 --> 00:26:48,200
Getting more turnip in there.

612
00:26:48,200 --> 00:26:49,560
I'm reducing it hardcore.

613
00:26:49,560 --> 00:26:51,200
I have to save this broth.

614
00:26:54,880 --> 00:26:55,960
My potatoes are cooked.

615
00:26:55,960 --> 00:26:58,000
They're just cool enough
for me to start

616
00:26:58,000 --> 00:26:59,880
passing them through the tamis.

617
00:26:59,880 --> 00:27:03,440
That's then going to get blitzed
with milk and butter.

618
00:27:03,440 --> 00:27:04,880
And then it will be in the siphon.

619
00:27:04,880 --> 00:27:06,880
So that'll be
a nice little foam over the top.

620
00:27:06,880 --> 00:27:09,080
I want this potato foam to have

621
00:27:09,080 --> 00:27:11,280
a beautiful, light
mousse-like texture,

622
00:27:11,280 --> 00:27:13,520
because it's going to be soft
and sweet

623
00:27:13,520 --> 00:27:15,720
and envelop everything else
on the plate.

624
00:27:18,240 --> 00:27:20,840
The octopus is coming out of
the dry fry.

625
00:27:20,840 --> 00:27:23,480
I slice a bit off the top, taste it.

626
00:27:26,000 --> 00:27:27,800
And it's exactly the texture I want.

627
00:27:27,800 --> 00:27:31,400
It's still got bite, but it melts
away once you chew it.

628
00:27:31,400 --> 00:27:35,520
It's full of that
beautiful octopus flavour.

629
00:27:35,520 --> 00:27:38,320
This just needs a light touch
over the fire.

630
00:27:38,320 --> 00:27:42,520
It doesn't need long, it just needs
to pick up little nuances of smoke.

631
00:27:42,520 --> 00:27:44,640
And it's exactly
what I wanted to give the judges.

632
00:27:46,760 --> 00:27:49,360
It's time to have a look at
the second batch of lentils.

633
00:27:49,360 --> 00:27:51,720
They're just starting to fall apart
on the outside.

634
00:27:51,720 --> 00:27:53,200
It's exactly how I want them.

635
00:27:53,200 --> 00:27:55,280
I'm going to finish it off
with a pan

636
00:27:55,280 --> 00:27:57,080
to make sure I get some more flavour
in there.

637
00:27:57,080 --> 00:28:00,480
And that's where I'm going
to introduce the squid ink.

638
00:28:01,920 --> 00:28:03,440
SOFIA: That was quite a lot of
squid ink.

639
00:28:03,440 --> 00:28:07,520
I don't want the squid ink
to just be a little tip of the hat.

640
00:28:07,520 --> 00:28:10,200
I want it to be the heart and soul
of why this dish is special.

641
00:28:10,200 --> 00:28:12,520
Take our tastebuds on an adventure.

642
00:28:12,520 --> 00:28:14,160
You've only got five minutes to go.

643
00:28:14,160 --> 00:28:16,040
(APPLAUSE)

644
00:28:25,000 --> 00:28:28,320
LAURA: I'm making a dessert
all around olives.

645
00:28:28,320 --> 00:28:31,840
I'm just mortar-and-pestling
the roasted olive crumb.

646
00:28:31,840 --> 00:28:33,800
I'm going really well.
My cakes are in the oven.

647
00:28:33,800 --> 00:28:35,760
My granita is in the blast freezer.

648
00:28:35,760 --> 00:28:37,360
The ice-cream is churning.

649
00:28:38,560 --> 00:28:43,640
I check my granita
and the texture is so wrong.

650
00:28:45,440 --> 00:28:47,040
There's no ice crystals.

651
00:28:47,040 --> 00:28:48,760
There's no airy component.

652
00:28:48,760 --> 00:28:50,680
It's turned into a sorbet.

653
00:28:50,680 --> 00:28:52,040
Yeah. Ooh.

654
00:28:54,840 --> 00:28:56,680
Too much sugar, surely, no?

655
00:28:56,680 --> 00:28:58,680
But it's actually delicious.

656
00:28:58,680 --> 00:29:02,400
So I'm going to keep it
as a sorbet option.

657
00:29:06,640 --> 00:29:08,520
Laura.
Hi.

658
00:29:08,520 --> 00:29:10,640
How's it going here?
Um... The granita didn't work,

659
00:29:10,640 --> 00:29:12,160
but it almost turned into sorbet.
Ah!

660
00:29:12,160 --> 00:29:14,240
So I have, like, a mistaken sorbet.

661
00:29:14,240 --> 00:29:17,080
That's an olive component, isn't it?
Yeah, yeah, it's olive brine.

662
00:29:17,080 --> 00:29:18,360
Yeah.
It's really yummy.

663
00:29:18,360 --> 00:29:20,800
OK.
You've still got your cake.

664
00:29:20,800 --> 00:29:21,920
Well, it's not cooked yet.

665
00:29:24,560 --> 00:29:27,520
Mate, you're pulling a Poh -
big time.

666
00:29:27,520 --> 00:29:29,160
SOFIA: How not cooked is it?

667
00:29:29,160 --> 00:29:30,600
What happens
if that cake doesn't cook?

668
00:29:30,600 --> 00:29:32,280
Yeah. I don't have a cake.

669
00:29:45,880 --> 00:29:48,040
Three minutes to go.
Allez!

670
00:30:03,920 --> 00:30:05,040
LAURA: Three minutes to go,

671
00:30:05,040 --> 00:30:07,120
I've pulled the cake
out of the oven.

672
00:30:07,120 --> 00:30:09,440
It's, like, somewhat set.

673
00:30:09,440 --> 00:30:11,320
Oh, man.

674
00:30:11,320 --> 00:30:13,480
But I've promised these judges cake.

675
00:30:13,480 --> 00:30:16,440
I need to find a way
to put some cake on the plate.

676
00:30:16,440 --> 00:30:18,240
I'm literally pulling corners off.

677
00:30:18,240 --> 00:30:19,920
I'll take anything at this point.

678
00:30:23,160 --> 00:30:25,920
My pho broth is reducing.
So while that's sorting itself out,

679
00:30:25,920 --> 00:30:27,480
I'm going to start plating
everything else up.

680
00:30:28,840 --> 00:30:30,760
I've got the kangaroo tail
that was braised in that broth -

681
00:30:30,760 --> 00:30:32,080
that goes in first.

682
00:30:32,080 --> 00:30:33,720
I'm then going to top it with

683
00:30:33,720 --> 00:30:35,960
the shavings of raw kangaroo
over the top.

684
00:30:35,960 --> 00:30:38,240
That'll get cooked by
that hot broth.

685
00:30:38,240 --> 00:30:41,000
I'm going to start layering up
all the little elements

686
00:30:41,000 --> 00:30:42,520
of the turnips and lilly pillies,

687
00:30:42,520 --> 00:30:44,400
which are the bean sprouts,
effectively,

688
00:30:44,400 --> 00:30:45,480
turnip leaves as well.

689
00:30:45,480 --> 00:30:47,120
And then, finally, I'm going
to garnish

690
00:30:47,120 --> 00:30:48,600
with some extra fermented turnip,

691
00:30:48,600 --> 00:30:50,760
because I think one of the really
lovely things about it

692
00:30:50,760 --> 00:30:52,600
is the texture.

693
00:30:53,680 --> 00:30:55,280
Go, Jamie.
JAMIE: Always!

694
00:30:55,280 --> 00:30:56,760
Need a last-minute run.

695
00:31:00,360 --> 00:31:02,040
I want this dish to be striking.

696
00:31:02,040 --> 00:31:04,720
I have this beautiful
white porcelain plate

697
00:31:04,720 --> 00:31:07,040
to represent the walls
all along the coastline of Greece.

698
00:31:07,040 --> 00:31:09,360
Big slick of the paint

699
00:31:09,360 --> 00:31:12,280
that I've created from the dashi
and the squid ink.

700
00:31:12,280 --> 00:31:14,400
And then I start to plate everything
around that.

701
00:31:14,400 --> 00:31:16,800
I've got my squid ink lentils
on one side.

702
00:31:16,800 --> 00:31:19,600
Top it with some of
the perfectly cooked octopus.

703
00:31:19,600 --> 00:31:22,120
It's already shaping up to be
one of the most beautiful dishes

704
00:31:22,120 --> 00:31:23,560
I've put up this year,

705
00:31:23,560 --> 00:31:26,760
and it's going to scream
¤10,000 trip.

706
00:31:26,760 --> 00:31:28,640
OK. Alright.

707
00:31:29,920 --> 00:31:31,160
My pasta is done.

708
00:31:31,160 --> 00:31:34,920
I take it out really quickly,
press it and it's al dente.

709
00:31:34,920 --> 00:31:36,760
It's really, really good.

710
00:31:36,760 --> 00:31:39,800
I add my prawns into the sauce,
I add the pasta,

711
00:31:39,800 --> 00:31:42,680
give it a quick toss,
and it looks amazing.

712
00:31:42,680 --> 00:31:44,040
OK, let's do this.

713
00:31:44,040 --> 00:31:45,960
I'm thinking about plating up now.

714
00:31:45,960 --> 00:31:49,040
I go in with
the pasta in the middle,

715
00:31:49,040 --> 00:31:52,000
and then I start to place
some prawns on the side,

716
00:31:52,000 --> 00:31:53,720
a little bit of prawn head oil,

717
00:31:53,720 --> 00:31:56,680
and this beautiful sea urchin
tongue sitting on top,

718
00:31:56,680 --> 00:31:59,000
just to accentuate that flavour...

719
00:31:59,000 --> 00:32:00,240
OK. Garnishes.

720
00:32:00,240 --> 00:32:03,760
..with nori clumped up on one side
and a garnish of chives.

721
00:32:09,360 --> 00:32:11,360
LAURA: So to plate up,

722
00:32:11,360 --> 00:32:13,960
I've got my semi-cooked cake
on the bottom of the plate.

723
00:32:13,960 --> 00:32:15,760
I've got my olive crumb.

724
00:32:15,760 --> 00:32:18,960
That beautiful fior di latte gelato.

725
00:32:18,960 --> 00:32:21,200
I've got my olive brine sorbet,

726
00:32:21,200 --> 00:32:24,640
and I'm topping that with some
olive oil and some fennel pollen.

727
00:32:26,640 --> 00:32:30,560
This is so far from what I planned,
it's not even funny.

728
00:32:30,560 --> 00:32:34,080
Like, how do I get
from A to, like, Z?

729
00:32:37,160 --> 00:32:39,720
CALLUM: I'm tasting the broth one
final time and by reducing it,

730
00:32:39,720 --> 00:32:40,760
has really intensified it.

731
00:32:40,760 --> 00:32:44,200
It's got a really nice balance now
of savoury and salty,

732
00:32:44,200 --> 00:32:45,800
as well as those kind of
fresh aromats

733
00:32:45,800 --> 00:32:48,040
of the star-anise and the cinnamon,
the ginger in there as well.

734
00:32:48,040 --> 00:32:51,000
So I think it's tasting really good.

735
00:32:51,000 --> 00:32:53,320
It does remind me
of this humble version of a pho,

736
00:32:53,320 --> 00:32:55,560
and I think I've used
the preserved turnip in some ways

737
00:32:55,560 --> 00:32:56,960
that the judges are expecting
as well.

738
00:32:56,960 --> 00:32:59,200
So I think I've given myself
a chance.

739
00:32:59,200 --> 00:33:02,880
Show us why you're
the top four in 10...

740
00:33:02,880 --> 00:33:05,640
JUDGES: Nine, eight, seven,

741
00:33:05,640 --> 00:33:09,640
six, five, four,

742
00:33:09,640 --> 00:33:12,360
three, two, one!

743
00:33:12,360 --> 00:33:13,840
Well done!

744
00:33:15,600 --> 00:33:17,480
How did it go?
Fine.

745
00:33:18,440 --> 00:33:20,920
How'd you go, mate?
Alright.

746
00:33:20,920 --> 00:33:22,880
Oh, my gosh!

747
00:33:22,880 --> 00:33:26,120
LAURA: This was one of the worst
cooks I've had in the kitchen.

748
00:33:26,120 --> 00:33:28,480
And even though some things
are delicious on this plate,

749
00:33:28,480 --> 00:33:30,360
I still have a raw cake on there.

750
00:33:30,360 --> 00:33:33,120
Like, how did I let that happen?

751
00:33:37,200 --> 00:33:40,200
We gave you special ingredients
from our adventures

752
00:33:40,200 --> 00:33:43,280
that we absolutely love.

753
00:33:43,280 --> 00:33:47,800
And it's clear you've all taken
the road less travelled.

754
00:33:47,800 --> 00:33:53,120
There is an extraordinary prize
on offer for the top dish.

755
00:33:53,120 --> 00:33:56,720
We'd like to taste your dish, Callum.

756
00:34:08,320 --> 00:34:10,360
POH: Whoa!
JEAN-CHRISTOPHE: Fragrance.

757
00:34:12,520 --> 00:34:14,760
It looks very pretty and colourful.

758
00:34:14,760 --> 00:34:16,440
Thank you.

759
00:34:16,440 --> 00:34:18,040
What have you made us?

760
00:34:18,040 --> 00:34:19,960
CALLUM: Kangaroo
and preserved turnip pho.

761
00:34:22,360 --> 00:34:27,280
Kangaroo pho is not the first thing
that would have come to my mind

762
00:34:27,280 --> 00:34:28,880
if I saw preserved turnip.

763
00:34:28,880 --> 00:34:31,880
It was interesting
because you had first pick

764
00:34:31,880 --> 00:34:33,880
and you came straight for my cloche.

765
00:34:33,880 --> 00:34:38,200
And your comment was,
"What the hell is that?"

766
00:34:39,280 --> 00:34:40,880
Yeah, that was my first reaction.

767
00:34:40,880 --> 00:34:42,480
And then the second thing
I thought was,

768
00:34:42,480 --> 00:34:44,680
"Embrace the unknown
and see what happens."
Yeah.

769
00:34:44,680 --> 00:34:47,640
Callum, if you won
the ¤10,000 travel voucher,

770
00:34:47,640 --> 00:34:48,760
where would you go?

771
00:34:48,760 --> 00:34:51,960
Um, my wife and I have been talking
about going to Greece, actually.

772
00:34:51,960 --> 00:34:54,200
Yeah. Greek Islands has your name
all over it.

773
00:34:54,200 --> 00:34:56,000
Obviously, I'd love to win
for me today.

774
00:34:56,000 --> 00:34:58,480
But, you know, my wife's
eight months pregnant,

775
00:34:58,480 --> 00:35:00,160
two young kids at home,
and she's, like,

776
00:35:00,160 --> 00:35:02,680
doing all the parenting stuff
whilst heavily pregnant.

777
00:35:02,680 --> 00:35:04,960
Yeah. If anyone deserves a holiday,
she's...

778
00:35:04,960 --> 00:35:07,160
Yeah, I'd love to take her
somewhere.

779
00:35:07,160 --> 00:35:09,680
Well, as you know, Callum,
pho is all about the broth,

780
00:35:09,680 --> 00:35:12,360
so let's see if this broth
gets you that ticket to Greece.

781
00:35:15,280 --> 00:35:16,360
SOFIA: Interesting.

782
00:35:48,080 --> 00:35:52,640
When you said kangaroo pho,
I was really worried.

783
00:35:54,480 --> 00:35:57,320
But it is really good.

784
00:35:57,320 --> 00:35:58,680
(LAUGHS)

785
00:36:00,800 --> 00:36:03,160
The fact
that you use preserved turnip

786
00:36:03,160 --> 00:36:08,000
as sort of that umami hit
has done the broth so much good.

787
00:36:08,000 --> 00:36:10,840
I was really worried
that you didn't have enough time

788
00:36:10,840 --> 00:36:13,440
for the gaminess
of that roo to, like,

789
00:36:13,440 --> 00:36:15,200
cook out into a round flavour,

790
00:36:15,200 --> 00:36:17,000
but the fact that you reduced it

791
00:36:17,000 --> 00:36:20,280
and then added more of
the preserved turnip in there -

792
00:36:20,280 --> 00:36:21,360
alchemy has happened.

793
00:36:21,360 --> 00:36:22,880
It is really good.

794
00:36:22,880 --> 00:36:25,520
I love the way you treated
the kangaroo tail.

795
00:36:25,520 --> 00:36:27,080
Really lovely and gelatinous.

796
00:36:27,080 --> 00:36:29,320
And then, I love
that thin slices of roo

797
00:36:29,320 --> 00:36:31,880
that are just rare
with the edges cooked,

798
00:36:31,880 --> 00:36:32,960
and then all the little herbs,

799
00:36:32,960 --> 00:36:35,800
even the lilly pillies,
like, instead of the bean sprouts

800
00:36:35,800 --> 00:36:37,720
were just such a genius move.

801
00:36:37,720 --> 00:36:41,280
I love this Aussie take
that you have on the pho.

802
00:36:41,280 --> 00:36:42,440
You really took me to Thailand.

803
00:36:43,920 --> 00:36:46,080
ANDY: Same!

804
00:36:46,080 --> 00:36:48,040
Callum...

805
00:36:48,040 --> 00:36:49,920
It's fantastic.

806
00:36:49,920 --> 00:36:54,240
What is great is how you've managed
to thicken that broth,

807
00:36:54,240 --> 00:36:57,240
but it's thickened properly.

808
00:36:57,240 --> 00:36:59,840
It's not overpowering your palate

809
00:36:59,840 --> 00:37:04,120
and it's just enough to allow
all the elements of the flavours

810
00:37:04,120 --> 00:37:06,760
is to get very slowly
into your mouth.

811
00:37:06,760 --> 00:37:09,880
You have converted
a preserved turnip!

812
00:37:09,880 --> 00:37:12,160
CALLUM: Thanks, JC.
Appreciate it. Yeah.

813
00:37:12,160 --> 00:37:15,640
How does it feel to follow your heart
in this kitchen?

814
00:37:15,640 --> 00:37:19,600
Weird. Unusual.
I'm not sure I like it.

815
00:37:19,600 --> 00:37:21,840
Well, mate, I reckon you should
follow your heart,

816
00:37:21,840 --> 00:37:23,280
you know, a lot more in this kitchen,

817
00:37:23,280 --> 00:37:27,040
because I feel like that emotional
connection to travel

818
00:37:27,040 --> 00:37:28,840
and, you know,
going to South-East Asia,

819
00:37:28,840 --> 00:37:32,000
it's resulted in something
that's blown all our minds.

820
00:37:32,000 --> 00:37:34,520
This bowl of food,

821
00:37:34,520 --> 00:37:37,360
this shows another level
of your evolution.

822
00:37:37,360 --> 00:37:40,440
Your bowl food way earlier on
in the competition

823
00:37:40,440 --> 00:37:43,080
has never been anywhere near
as good as this.

824
00:37:43,080 --> 00:37:45,560
This is really, really good, mate.

825
00:37:45,560 --> 00:37:47,680
I think the highlight for me,

826
00:37:47,680 --> 00:37:51,080
I loved that braised roo tail
so much.

827
00:37:51,080 --> 00:37:53,600
Mm.
It just had this, like, huge chunk

828
00:37:53,600 --> 00:37:55,680
of, like, fat and gelatine on
the side of it.

829
00:37:55,680 --> 00:37:56,760
I was like...

830
00:37:56,760 --> 00:38:00,760
And it just fills your mouth with
this beautiful, luxurious, like...

831
00:38:03,040 --> 00:38:06,400
..feeling. It's an emotion.
It's a feeling.

832
00:38:06,400 --> 00:38:08,680
And then, for me, it was the broth

833
00:38:08,680 --> 00:38:12,800
because that, that broth didn't taste
anywhere near

834
00:38:12,800 --> 00:38:16,440
what it did in that bowl with,
like, five minutes to go.

835
00:38:16,440 --> 00:38:19,360
Yeah.
It's insane how much that's changed.

836
00:38:19,360 --> 00:38:22,280
Ooh, mate, I reckon you took
a punt making this.

837
00:38:22,280 --> 00:38:25,520
Making a pho broth in 75 minutes.

838
00:38:25,520 --> 00:38:27,840
Well done, Callum.
Thank you. Thanks, everyone.

839
00:38:32,280 --> 00:38:33,760
Thanks, mate.

840
00:38:33,760 --> 00:38:37,640
We'd like to taste your dish,
Depinder.

841
00:38:43,120 --> 00:38:45,280
DEPINDER: There's so many things
that are going through my mind.

842
00:38:45,280 --> 00:38:47,760
This has been, like,
such a wild cook for me.

843
00:38:47,760 --> 00:38:49,080
I think my pasta is good.

844
00:38:49,080 --> 00:38:50,440
I think my sauce is good,

845
00:38:50,440 --> 00:38:53,840
but I'm still a little bit nervous
because it's sea urchin.

846
00:39:00,920 --> 00:39:04,040
ANDY: Depinder! What have you made?

847
00:39:04,040 --> 00:39:07,720
DEPINDER: I've made a Japanese
sea urchin-style pasta dish.

848
00:39:09,040 --> 00:39:11,000
When I lifted that cloche

849
00:39:11,000 --> 00:39:14,440
and you locked eyes with
those sea urchins,

850
00:39:14,440 --> 00:39:16,360
that was not a happy face.

851
00:39:16,360 --> 00:39:19,000
Oh, I've never cooked
with sea urchin before.

852
00:39:19,000 --> 00:39:21,080
I've only ever eaten it once.

853
00:39:21,080 --> 00:39:24,640
And it was raw, so I didn't know
what to do with it.

854
00:39:24,640 --> 00:39:27,280
And I've tried to do my best.

855
00:39:27,280 --> 00:39:28,600
I was constantly tasting

856
00:39:28,600 --> 00:39:31,240
every single time
I added a new element to the pan

857
00:39:31,240 --> 00:39:32,600
or a new ingredient,
I just tasted it.

858
00:39:32,600 --> 00:39:34,160
I tasted the ingredient

859
00:39:34,160 --> 00:39:35,520
before adding it into the pan

860
00:39:35,520 --> 00:39:36,720
and then tasted it after.

861
00:39:36,720 --> 00:39:40,680
And I think that was
the only way to go in this cook.

862
00:39:40,680 --> 00:39:42,880
Well, I am looking forward to seeing

863
00:39:42,880 --> 00:39:46,000
how you've married Japanese flavours
and sea urchins.

864
00:39:46,000 --> 00:39:48,080
So I reckon we get stuck in.
Yeah.

865
00:39:57,120 --> 00:39:58,800
JEAN-CHRISTOPHE: Thank you.
POH: Thank you.

866
00:40:22,400 --> 00:40:24,800
(EXHALES)

867
00:40:27,480 --> 00:40:29,840
Depinder!

868
00:40:29,840 --> 00:40:32,760
The concept of introducing
Japanese flavours

869
00:40:32,760 --> 00:40:35,360
to a noodle
or pasta dish with sea urchin,

870
00:40:35,360 --> 00:40:36,880
like, many, many ticks,

871
00:40:36,880 --> 00:40:39,080
I think they go so, so well together.

872
00:40:39,080 --> 00:40:42,000
There is loads of flavour
going on here

873
00:40:42,000 --> 00:40:44,280
and the thing that I love about it,

874
00:40:44,280 --> 00:40:47,320
it just does have that underpinning
flavour of sea urchin,

875
00:40:47,320 --> 00:40:52,240
which kind of runs throughout
that deep, rich, intense sauce.

876
00:40:52,240 --> 00:40:55,800
I've got to say, I did not think
I was going to get this plate of food

877
00:40:55,800 --> 00:40:59,360
from you when I revealed sea urchin
was what you had to cook with today.

878
00:40:59,360 --> 00:41:01,120
So it's another really good cook
for you,

879
00:41:01,120 --> 00:41:03,720
because you really did have to work
and work really hard.

880
00:41:03,720 --> 00:41:05,960
So, well done.
Thank you.

881
00:41:05,960 --> 00:41:07,160
Depinder...

882
00:41:07,160 --> 00:41:09,480
I love your linguinis.

883
00:41:09,480 --> 00:41:11,720
They are so well done.

884
00:41:11,720 --> 00:41:14,680
Your skill on the pasta
was impeccable.

885
00:41:17,240 --> 00:41:22,360
Your sauce, your level of kickiness
of the spice

886
00:41:22,360 --> 00:41:24,600
and the, and the chilli obviously,

887
00:41:24,600 --> 00:41:27,520
it is just perfect.

888
00:41:27,520 --> 00:41:29,320
You've done a fantastic job.

889
00:41:29,320 --> 00:41:31,600
I was really worried
because there were so many levels

890
00:41:31,600 --> 00:41:34,640
of umami you were introducing
to the dish, like the prawns,

891
00:41:34,640 --> 00:41:35,960
the kombu, the miso.

892
00:41:35,960 --> 00:41:39,040
And I thought that the sea urchin
was going to have

893
00:41:39,040 --> 00:41:40,840
a lot of trouble fighting through,

894
00:41:40,840 --> 00:41:43,920
but you've managed to make that
the predominant flavour.

895
00:41:43,920 --> 00:41:45,640
It's still the hero,
which is amazing.

896
00:41:45,640 --> 00:41:48,160
I think you've done
a really, really good job.

897
00:41:48,160 --> 00:41:49,760
Thank you. Thanks, guys.

898
00:41:52,160 --> 00:41:53,840
JEAN-CHRISTOPHE: Pleasure.

899
00:41:55,520 --> 00:41:57,440
DEPINDER: Oh, thank you, babe.

900
00:41:57,440 --> 00:42:00,000
We'd love to taste your dish, Jamie.

901
00:42:01,080 --> 00:42:03,080
CALLUM: Good luck, Jamie.

902
00:42:03,080 --> 00:42:05,360
JAMIE: I'm super proud
of this dish today.

903
00:42:05,360 --> 00:42:08,560
It reinforces everything
I love about food.

904
00:42:08,560 --> 00:42:10,360
It is simple and delicious,

905
00:42:10,360 --> 00:42:13,160
and that's what it should be.

906
00:42:13,160 --> 00:42:15,400
JUDGES: Ohhhhh.

907
00:42:15,400 --> 00:42:17,520
You've done it!
SOFIA: Nice one!

908
00:42:17,520 --> 00:42:20,480
Mate, that looks so good!
Ooh!

909
00:42:20,480 --> 00:42:22,240
Thank you.

910
00:42:23,640 --> 00:42:26,920
I made charred octopus, squid ink
and potato.

911
00:42:28,720 --> 00:42:31,400
Jamie, this looks beautiful.

912
00:42:31,400 --> 00:42:35,040
If you have the top dish today,
where are you taking Clare?

913
00:42:35,040 --> 00:42:36,640
The Greek Islands.

914
00:42:36,640 --> 00:42:38,800
It'd be a good place to pop
the question, I suppose.

915
00:42:38,800 --> 00:42:41,680
Whoa!
Oh, ho-ho-ho!

916
00:42:41,680 --> 00:42:43,360
Are you proposing?

917
00:42:43,360 --> 00:42:45,760
You cannot let Clare watch
this episode.

918
00:42:45,760 --> 00:42:47,640
Well, I actually wanted to do it
for a long time,

919
00:42:47,640 --> 00:42:52,120
so a little cherry on top can be
to do what I was going to do anyway,

920
00:42:52,120 --> 00:42:54,520
just in Europe. That'd be great.

921
00:42:54,520 --> 00:42:56,720
That's a lot of pressure
riding on this dish.

922
00:42:56,720 --> 00:42:57,840
Yeah, it is, it is.

923
00:42:57,840 --> 00:43:00,480
But this is a dish
that I know she'd love.

924
00:43:00,480 --> 00:43:02,240
It's flavours that I love.

925
00:43:02,240 --> 00:43:04,000
I think it's a beautiful
little plate of food,

926
00:43:04,000 --> 00:43:07,360
and it's pretty representative
and showcases the ingredient

927
00:43:07,360 --> 00:43:09,920
that you gave me in the place
that you gave it to me from, so...

928
00:43:09,920 --> 00:43:12,440
Alright. Well, as I say,
pressure makes diamonds.

929
00:43:12,440 --> 00:43:13,720
So let's see how you go.

930
00:43:52,880 --> 00:43:55,320
Jamie, some pretty bold moves there.

931
00:43:55,320 --> 00:43:58,240
From the way you plated the dish

932
00:43:58,240 --> 00:44:01,720
to being really concise

933
00:44:01,720 --> 00:44:03,960
in the number of elements
that you had on there.

934
00:44:07,520 --> 00:44:09,400
You could be getting married.
Hey!

935
00:44:09,400 --> 00:44:11,440
(LAUGHS)

936
00:44:14,880 --> 00:44:17,280
Had me sweating there.

937
00:44:17,280 --> 00:44:20,600
I think you use squid ink
in the most beautiful way here.

938
00:44:20,600 --> 00:44:24,040
That really bold brushstroke
was really stunning.

939
00:44:24,040 --> 00:44:26,280
And at first I thought
that the lentils might have been

940
00:44:26,280 --> 00:44:29,280
a little bit over seasoned
because of all that dashi

941
00:44:29,280 --> 00:44:32,600
and that salinity
from the squid ink.

942
00:44:32,600 --> 00:44:36,360
But with that perfectly smooth
potato foam,

943
00:44:36,360 --> 00:44:39,040
it was so great
just rolling around the mouth.

944
00:44:39,040 --> 00:44:42,400
And your octopus - I don't think
you could have cooked it better.

945
00:44:42,400 --> 00:44:44,640
You could be in with a shot today.

946
00:44:44,640 --> 00:44:46,080
Thank you.

947
00:44:46,080 --> 00:44:49,400
JEAN-CHRISTOPHE: Jamie,
what you did was very smart.

948
00:44:49,400 --> 00:44:50,760
I like the fact

949
00:44:50,760 --> 00:44:53,240
that you've actually used ink
as the main ingredient.

950
00:44:53,240 --> 00:44:56,080
And you managed to cook it down to

951
00:44:56,080 --> 00:45:00,240
something which is super delicious.

952
00:45:00,240 --> 00:45:04,120
I love your potato mash.

953
00:45:05,240 --> 00:45:06,800
Well done for changing your mind

954
00:45:06,800 --> 00:45:09,080
and rectifying the mistake
of your lentils,

955
00:45:09,080 --> 00:45:11,800
to cook them again
and to retain the bite,

956
00:45:11,800 --> 00:45:14,160
that is very, very special.

957
00:45:14,160 --> 00:45:16,480
Well done.
Thank you, Chef.

958
00:45:16,480 --> 00:45:21,200
Jamie, this is simplicity
just done on another level, bro.

959
00:45:22,600 --> 00:45:25,240
I thought the octopus
was so well done,

960
00:45:25,240 --> 00:45:27,000
just that right amount of bite.

961
00:45:27,000 --> 00:45:29,240
And it was crucial
to put that thing over the smoke

962
00:45:29,240 --> 00:45:31,760
'cause it just gives
another dimension to the dish.

963
00:45:31,760 --> 00:45:33,160
But...

964
00:45:33,160 --> 00:45:35,680
..the squid ink
was my favourite part.

965
00:45:36,760 --> 00:45:39,320
It gave a really great body
to the lentils

966
00:45:39,320 --> 00:45:41,240
and also pulled them away

967
00:45:41,240 --> 00:45:43,800
from that real earthy nature
that they have.

968
00:45:43,800 --> 00:45:46,200
Mate, that's fire,
as far as I'm concerned.

969
00:45:46,200 --> 00:45:48,200
You should be super stoked.
Thanks, guys.

970
00:45:50,360 --> 00:45:53,200
Well done! That was a good dish.

971
00:45:53,200 --> 00:45:55,720
LAURA: Well done!
Well done.

972
00:45:55,720 --> 00:45:57,120
JAMIE: That was so good.

973
00:45:57,120 --> 00:45:58,680
Oh, my God, if you get married.

974
00:45:58,680 --> 00:46:02,080
Finally, we would like
to try your dish, Laura.

975
00:46:04,760 --> 00:46:05,920
LAURA: Walking up my dish,

976
00:46:05,920 --> 00:46:08,360
I've got cake on there
that's not perfect.

977
00:46:08,360 --> 00:46:11,280
I've got a sorbet that was meant
to be a granita.

978
00:46:11,280 --> 00:46:13,680
I pushed myself to do something
really different today

979
00:46:13,680 --> 00:46:15,600
and it just didn't pay off.

980
00:46:15,600 --> 00:46:17,000
This is a horrible feeling to have,

981
00:46:17,000 --> 00:46:19,640
walking a dish up
that you're not completely proud of.

982
00:46:19,640 --> 00:46:20,880
JUDGES: Ooh!

983
00:46:22,040 --> 00:46:23,480
So I've gone sweet.

984
00:46:23,480 --> 00:46:26,480
And I've done an olive oil
and lemon cake

985
00:46:26,480 --> 00:46:28,600
with a fior di latte gelato,

986
00:46:28,600 --> 00:46:31,800
olive brine sorbet
and then roasted olive crumb.

987
00:46:33,000 --> 00:46:34,480
You don't give up, huh?

988
00:46:34,480 --> 00:46:36,960
Nope. The cake just didn't cook,

989
00:46:36,960 --> 00:46:39,680
but the texture's
just not what it should be.

990
00:46:39,680 --> 00:46:42,680
It's not caramelised,
but I had to put it on there.

991
00:46:42,680 --> 00:46:45,000
OK, Laura, let's have a look.

992
00:46:51,640 --> 00:46:52,960
I'll just take that for you.
Thank you.

993
00:46:52,960 --> 00:46:54,240
You ready?

994
00:47:16,200 --> 00:47:18,200
(LIGHT CRUNCH)
Oh.

995
00:47:24,640 --> 00:47:26,880
A pip.
I heard it.

996
00:47:33,760 --> 00:47:34,880
There's a few in there.

997
00:47:37,560 --> 00:47:38,760
Oh, God.

998
00:47:47,240 --> 00:47:48,680
LAURA: Oh, God.

999
00:47:50,040 --> 00:47:52,360
Laura, there are a few olive pits
in there.

1000
00:47:54,680 --> 00:47:56,560
I got surprised hard!

1001
00:47:56,560 --> 00:48:00,240
Olive pit - pretty big no-no.
I'm so sorry.

1002
00:48:00,240 --> 00:48:02,720
It's the way you were bashing
the olive down with your knife.

1003
00:48:02,720 --> 00:48:04,360
POH: Laura...

1004
00:48:05,320 --> 00:48:09,040
..the two things that stood out
that kind of were the downfalls

1005
00:48:09,040 --> 00:48:10,720
were it was way too salty.

1006
00:48:10,720 --> 00:48:15,040
So the granita was super, super,
super salty, and of course the cake

1007
00:48:15,040 --> 00:48:16,760
but we kind of suspected that.

1008
00:48:17,960 --> 00:48:22,160
Is it something I enjoyed
or is it something I'm not sure?

1009
00:48:22,160 --> 00:48:27,320
One thing is sure
is you are so close

1010
00:48:27,320 --> 00:48:29,000
to probably deliver one of

1011
00:48:29,000 --> 00:48:32,840
the most spectacular,
quirky dish of the season, Laura.

1012
00:48:32,840 --> 00:48:34,960
Thank you. Thank you very much.
Thank you so much.

1013
00:48:34,960 --> 00:48:36,520
Thank you.
Thank you, Laura.

1014
00:48:38,080 --> 00:48:41,560
Just such a rookie error
at this point in the competition!

1015
00:48:41,560 --> 00:48:44,480
I think I'm lucky that this is not
an elimination cook.

1016
00:48:51,000 --> 00:48:54,480
Even though you all deserve
a little vacay,

1017
00:48:54,480 --> 00:48:58,320
one of your dishes took us
on an unforgettable adventure.

1018
00:48:58,320 --> 00:49:00,880
It was thoughtful,
immaculately cooked.

1019
00:49:01,920 --> 00:49:04,080
Texturally, it was a joy to eat

1020
00:49:04,080 --> 00:49:06,600
and the flavours married together
perfectly.

1021
00:49:08,800 --> 00:49:11,680
And by far our favourite part
was the use...

1022
00:49:14,400 --> 00:49:15,960
..of the squid ink.

1023
00:49:15,960 --> 00:49:17,400
Yeah!

1024
00:49:17,400 --> 00:49:19,360
(CHEERING)

1025
00:49:20,360 --> 00:49:22,280
I'm going on holiday, baby!

1026
00:49:22,280 --> 00:49:23,640
Everyone, sh-sh!

1027
00:49:23,640 --> 00:49:24,800
Sh!

1028
00:49:24,800 --> 00:49:27,040
I think I hear wedding bells!

1029
00:49:27,040 --> 00:49:28,440
(LAUGHTER)

1030
00:49:28,440 --> 00:49:31,080
That's awesome. That's so good.

1031
00:49:31,080 --> 00:49:33,440
I had her in my mind when I
was...when I was cooking it.

1032
00:49:33,440 --> 00:49:35,760
And so here we go.

1033
00:49:35,760 --> 00:49:37,000
How good?

1034
00:49:37,000 --> 00:49:39,560
Jamie, your dish
was absolutely phenomenal.

1035
00:49:39,560 --> 00:49:42,320
Well-balanced, superbly executed.

1036
00:49:42,320 --> 00:49:44,560
Every element were perfect.

1037
00:49:44,560 --> 00:49:49,320
And the most important thing is your
ink was so dominant in your dish.

1038
00:49:49,320 --> 00:49:50,760
So well done.

1039
00:49:50,760 --> 00:49:52,160
And, don't forget...

1040
00:49:52,160 --> 00:49:54,160
Ha-ha! Yeah, yeah, yeah.

1041
00:49:54,160 --> 00:49:55,480
POH: We won't let him. Don't worry.

1042
00:49:55,480 --> 00:49:56,960
SOFIA: Yeah, yeah.
Congratulations.

1043
00:49:56,960 --> 00:50:00,560
ANNOUNCER: Tomorrow night on
MasterChef Australia...

1044
00:50:00,560 --> 00:50:02,160
In round one, you need to decide

1045
00:50:02,160 --> 00:50:05,520
whether you're making a savoury dish
or a sweet dish,

1046
00:50:05,520 --> 00:50:07,480
either with what you can see...

1047
00:50:08,560 --> 00:50:11,120
..or the ingredient under the cloche
you can't see.

1048
00:50:11,120 --> 00:50:12,400
Come on!

1049
00:50:12,400 --> 00:50:14,480
..this gamble is bigger

1050
00:50:14,480 --> 00:50:16,160
than anyone anticipated...

1051
00:50:16,160 --> 00:50:17,200
DEPINDER: At this point,

1052
00:50:17,200 --> 00:50:18,720
if you're not a top dish,

1053
00:50:18,720 --> 00:50:20,200
you're automatically a bottom dish.

1054
00:50:20,200 --> 00:50:21,560
Oh, my God, I'm so nervous.

1055
00:50:21,560 --> 00:50:24,520
..because this two-round elimination

1056
00:50:24,520 --> 00:50:27,560
is their ticket to the semifinal.

1057
00:50:27,560 --> 00:50:28,760
There is no room for error here.

1058
00:50:28,760 --> 00:50:30,040
LAURA: I'm terrified this dish

1059
00:50:30,040 --> 00:50:31,200
is not going to be enough.

1060
00:50:31,200 --> 00:50:32,560
God, what have I done?

1061
00:50:33,305 --> 00:51:33,877
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