"MasterChef Australia" Episode #17.55

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 Support us and become VIP member to remove all ads from www.OpenSubtitles.org