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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:01,000 --> 00:00:04,000 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:04,000 --> 00:00:07,680 Please welcome Ixta Belfrage! (CHEERING) 3 00:00:07,680 --> 00:00:11,120 ..Ottolenghi's protege brought a mystery box... 4 00:00:11,120 --> 00:00:14,040 (ALL GASP) 5 00:00:14,040 --> 00:00:15,400 ..with a mini-me... 6 00:00:15,400 --> 00:00:18,400 (CHEERING) 7 00:00:19,400 --> 00:00:22,360 ..and the results were magnificent. 8 00:00:22,360 --> 00:00:24,760 ANDY: It's so, so good. 9 00:00:24,760 --> 00:00:26,520 SOFIA: It's phenomenal. 10 00:00:26,520 --> 00:00:30,560 This is exemplary. It's delicious. I love it. 11 00:00:30,560 --> 00:00:31,600 Then... 12 00:00:31,600 --> 00:00:33,680 Blayne Bertoncello! 13 00:00:33,680 --> 00:00:35,720 (CHEERING AND APPLAUSE) 14 00:00:35,720 --> 00:00:38,600 ..oh, my! 15 00:00:38,600 --> 00:00:39,800 (ALL EXCLAIM) 16 00:00:39,800 --> 00:00:43,840 His pressure test was the end of the journey for Rue. 17 00:00:43,840 --> 00:00:47,440 Give it up for Rue, everybody! 18 00:00:47,440 --> 00:00:49,840 And the team relay... 19 00:00:49,840 --> 00:00:51,480 Changeover starts now! 20 00:00:51,480 --> 00:00:53,640 ..was wall-to-wall action. 21 00:00:53,640 --> 00:00:55,720 This is chaotic. Argh! 22 00:00:57,080 --> 00:01:00,000 I loved it! 23 00:01:00,000 --> 00:01:03,040 POH: Looks pretty damn good. SOFIA: Looks like one person made it. 24 00:01:03,040 --> 00:01:04,600 It is superb. 25 00:01:04,600 --> 00:01:09,280 And the purple team won immunity from tonight's elimination. 26 00:01:24,720 --> 00:01:26,800 Ah, it's sombre. 27 00:01:26,800 --> 00:01:28,840 BEN: Yeah, it feels like there's a storm brewing. 28 00:01:28,840 --> 00:01:30,760 I know. There really is. Yeah. 29 00:01:30,760 --> 00:01:32,680 Makes me uneasy. 30 00:01:32,680 --> 00:01:35,120 Yeah, I think there's going to be a big surprise. 31 00:01:35,120 --> 00:01:36,520 Yeah, something big. 32 00:01:51,440 --> 00:01:54,120 Oh, what's up there? Oh. 33 00:01:54,120 --> 00:01:55,640 What is that? 34 00:01:55,640 --> 00:01:57,240 Is that a statue? 35 00:01:57,240 --> 00:02:01,400 OK. Oh! Oh! Oh! 36 00:02:01,400 --> 00:02:03,040 Oh, my God. 37 00:02:03,040 --> 00:02:04,920 DARRSH: Egyptian pharaoh or something there? 38 00:02:04,920 --> 00:02:07,120 That's exactly what I was thinking. Yeah. 39 00:02:07,120 --> 00:02:08,800 I can see, like, a sculpture. 40 00:02:08,800 --> 00:02:12,240 It actually looks like a pharaoh with, like, the head thing. 41 00:02:12,240 --> 00:02:16,360 JAMIE: What? Who is that? 42 00:02:16,360 --> 00:02:19,720 Some chef, chef's head? Is that Jean-Christophe? 43 00:02:19,720 --> 00:02:20,800 Lick it, lick it. 44 00:02:20,800 --> 00:02:23,600 Lick it. (LAUGHTER) 45 00:02:23,600 --> 00:02:25,560 It's butter. 46 00:02:25,560 --> 00:02:28,800 Ah! 47 00:02:30,760 --> 00:02:33,280 My God! 48 00:02:33,280 --> 00:02:35,040 Who is it? Who is it? 49 00:02:35,040 --> 00:02:38,200 (LAUGHTER) 50 00:02:38,200 --> 00:02:39,840 Oh-la-la! 51 00:02:39,840 --> 00:02:41,840 (CHEERING AND LAUGHTER) 52 00:02:44,240 --> 00:02:46,400 (LAUGHTER) 53 00:02:46,400 --> 00:02:47,760 Lick it. 54 00:02:47,760 --> 00:02:50,320 I'm sure that Jean-Christophe eats a lot of butter. 55 00:02:53,600 --> 00:02:56,120 Most of us are 80% water. He's probably 80% butter. 56 00:02:56,120 --> 00:02:58,920 But I can say 100% that the real Jean-Christophe 57 00:02:58,920 --> 00:03:02,160 is easier on the eyes than the butter sculpture. 58 00:03:02,160 --> 00:03:03,840 It smell lovely, I've got to say. 59 00:03:05,680 --> 00:03:08,360 He was once voted world's sexiest chef, 60 00:03:08,360 --> 00:03:10,160 and you can see why. 61 00:03:10,160 --> 00:03:13,120 CONTESTANTS: Ooh! 62 00:03:13,120 --> 00:03:14,360 The butter can blush! 63 00:03:14,360 --> 00:03:17,560 (LAUGHTER) 64 00:03:17,560 --> 00:03:20,960 The sculpture is made entirely of butter. 65 00:03:22,360 --> 00:03:25,640 Butter is the backbone of culinary perfection. 66 00:03:25,640 --> 00:03:27,600 And today, we want you to bring a dish 67 00:03:27,600 --> 00:03:28,880 that celebrates it... 68 00:03:30,200 --> 00:03:32,560 ..in all its golden glory. 69 00:03:32,560 --> 00:03:38,280 It is such a versatile ingredient, from sweet to savoury to statue. 70 00:03:39,640 --> 00:03:44,000 Think of all the incredible things that butter makes better. 71 00:03:44,000 --> 00:03:45,320 Mm. 72 00:03:45,320 --> 00:03:47,480 And bring it on. 73 00:03:47,480 --> 00:03:49,440 Samira, what's going through your head right now? 74 00:03:49,440 --> 00:03:51,880 Oh, I love it. I love butter, but I'd better not say that 75 00:03:51,880 --> 00:03:53,440 because you never know what's going to happen. 76 00:03:53,440 --> 00:03:58,000 "I'd BUTTER not say that"? That's a good one! (LAUGHTER) 77 00:03:58,000 --> 00:03:59,240 On fire today. 78 00:03:59,240 --> 00:04:00,680 Churning them out. 79 00:04:00,680 --> 00:04:02,320 Oh, stop it. I can't. 80 00:04:04,440 --> 00:04:06,600 Tim, big butter boy or what? 81 00:04:06,600 --> 00:04:08,640 I go through a lot of butter making toasties. 82 00:04:08,640 --> 00:04:11,800 Just the flavour that butter gives you is second to none. 83 00:04:11,800 --> 00:04:13,840 And, um, you're going to get a more relaxed, 84 00:04:13,840 --> 00:04:15,400 fun side of me today, I think. 85 00:04:15,400 --> 00:04:17,800 And, um, hopefully that reflects on the plate. 86 00:04:17,800 --> 00:04:20,320 There it is. Beautiful. 87 00:04:20,320 --> 00:04:22,440 As much fun as all of this sounds, 88 00:04:22,440 --> 00:04:27,400 sadly, it is an elimination day and one of you will be going home. 89 00:04:29,400 --> 00:04:32,560 Right, we're giving you 75 minutes. 90 00:04:34,080 --> 00:04:37,000 The pantry and garden, they are all yours. 91 00:04:37,000 --> 00:04:40,560 You can cook us anything you like, but remember, 92 00:04:40,560 --> 00:04:43,840 we are looking for butter perfection. 93 00:04:45,200 --> 00:04:48,000 Yes, it's butter. Yes, it's versatile. 94 00:04:48,000 --> 00:04:49,640 But we want creativity. 95 00:04:51,520 --> 00:04:55,040 Push yourselves to the absolute limit. 96 00:04:59,160 --> 00:05:00,200 Right, everyone... 97 00:05:02,120 --> 00:05:03,240 This is serious now. 98 00:05:03,240 --> 00:05:09,800 I think butter is every chef's best friend, 99 00:05:09,800 --> 00:05:15,240 but only if you know how to use it. 100 00:05:16,720 --> 00:05:18,320 You've got to make sure you proportionate, 101 00:05:18,320 --> 00:05:22,440 and that, for me, I think is the trick to excel. 102 00:05:22,440 --> 00:05:28,440 So, as we say in French, please make la difference. 103 00:05:28,440 --> 00:05:29,800 And good luck. 104 00:05:31,400 --> 00:05:33,520 Alright, your time starts now! 105 00:05:33,520 --> 00:05:36,320 (CHEERING) 106 00:05:40,080 --> 00:05:43,160 TIM: I'd better get a couple, just in case! (CHUCKLES) 107 00:05:43,160 --> 00:05:45,800 I like it. Today we're going to have some fun. 108 00:05:46,880 --> 00:05:49,520 Tomato and butter? Yes. Ooh! 109 00:05:49,520 --> 00:05:52,040 That's delicate. What about Beau? 110 00:05:52,040 --> 00:05:53,920 BEAU: Yeah, I've never cooked marron before, so... 111 00:05:53,920 --> 00:05:56,680 You haven't? Never? Do you know you've got a black apron, right? 112 00:05:56,680 --> 00:05:58,080 Yeah, yeah. 113 00:05:58,080 --> 00:05:59,280 This is the time to do it, eh? 114 00:05:59,280 --> 00:06:01,240 Wow. This is adventurous. 115 00:06:01,240 --> 00:06:02,720 And Audra? 116 00:06:02,720 --> 00:06:04,600 I'm doing a frangipane. 117 00:06:04,600 --> 00:06:06,560 Ooh! Yeah. I'll buy it. 118 00:06:06,560 --> 00:06:09,240 Jamie, you're feeling good? JAMIE: I'm feeling good. 119 00:06:09,240 --> 00:06:11,680 Use butter every day. Excellent. 120 00:06:11,680 --> 00:06:12,880 Good luck. 121 00:06:13,960 --> 00:06:16,160 Let's go, Theo. Let's go. 122 00:06:16,160 --> 00:06:17,840 Nice one, Beau. 123 00:06:17,840 --> 00:06:20,520 Yes, Jamie! Let's go, guys! 124 00:06:22,280 --> 00:06:24,520 Alright, let's do this. 125 00:06:24,520 --> 00:06:28,280 Today I'm going to use what butter is so essential for, 126 00:06:28,280 --> 00:06:30,680 so I'm going to be making a tart. 127 00:06:30,680 --> 00:06:31,840 I'm really excited 128 00:06:31,840 --> 00:06:33,360 because this is a tart that I make all the time. 129 00:06:33,360 --> 00:06:34,360 I love it. 130 00:06:35,400 --> 00:06:39,040 The butter will be showcased in that pastry. 131 00:06:39,040 --> 00:06:40,440 DECLAN: Our Lurpak butter, 132 00:06:40,440 --> 00:06:43,920 I'm going to be poaching a John Dory ballotine 133 00:06:43,920 --> 00:06:45,400 in a butter bath, 134 00:06:45,400 --> 00:06:48,280 and then I'm going to be using the butter in my, like, 135 00:06:48,280 --> 00:06:50,160 pea fricassee beurre blanc sauce. 136 00:06:50,160 --> 00:06:51,840 Beautiful, Deccas. 137 00:06:53,480 --> 00:06:56,520 SNEZ: A lot of butter. Yes, Snez. 138 00:06:56,520 --> 00:06:59,880 I really want to make this, like a beef bourguignon in a little pot. 139 00:06:59,880 --> 00:07:02,320 And then I want to make like a pastry on top. 140 00:07:02,320 --> 00:07:03,960 It's going to really hero this butter. 141 00:07:03,960 --> 00:07:06,080 This puff pastry is going to be so buttery. 142 00:07:07,080 --> 00:07:09,760 Butter, butter, butter - it makes everything better. 143 00:07:09,760 --> 00:07:12,080 And for these guys today, 144 00:07:12,080 --> 00:07:15,200 we really want to see it being the integral part of the dish. 145 00:07:15,200 --> 00:07:17,440 It's so good because butter is just one of those ingredients, 146 00:07:17,440 --> 00:07:20,600 I mean, everyone has it at home, whether you're a fridge 147 00:07:20,600 --> 00:07:22,920 or an on-the-kitchen-bench kind of person. 148 00:07:22,920 --> 00:07:25,960 It adds so much to everyday cooking, 149 00:07:25,960 --> 00:07:28,560 but also chefs just can't live without it. 150 00:07:28,560 --> 00:07:31,760 That's right, and I think really what I'm looking for the most, 151 00:07:31,760 --> 00:07:33,520 as a French man - 152 00:07:33,520 --> 00:07:37,200 because cooking with butter is part of the religion, honestly - 153 00:07:37,200 --> 00:07:39,640 I don't want the butter element to be abused... 154 00:07:39,640 --> 00:07:41,360 Mm. Yep. 155 00:07:41,360 --> 00:07:42,480 ..into overdosing. 156 00:07:42,480 --> 00:07:44,800 So it's about using the right butter, 157 00:07:44,800 --> 00:07:47,880 salted or unsalted, at the right time, 158 00:07:47,880 --> 00:07:49,280 at the right proportion. 159 00:07:49,280 --> 00:07:52,520 If it is a classical technique that they're using, 160 00:07:52,520 --> 00:07:55,480 every element has to be absolute perfection. 161 00:07:55,480 --> 00:07:57,680 Yeah, there's nowhere to hide if you are going to go classical. 162 00:07:57,680 --> 00:07:59,440 Yeah. You could be in danger of going home. 163 00:07:59,440 --> 00:08:01,440 And that's what's going to happen at the end of this cook. 164 00:08:01,440 --> 00:08:02,960 We'll be sending one of these cooks home, 165 00:08:02,960 --> 00:08:05,280 which is crazy to think about with the talent that's out there. 166 00:08:05,280 --> 00:08:06,280 Yeah. 167 00:08:10,440 --> 00:08:12,120 ALANA: It's a great challenge! 168 00:08:12,120 --> 00:08:13,760 I love butter. I use butter all the time. 169 00:08:13,760 --> 00:08:16,040 I've always got little fingers while I'm trying to bake and cook, 170 00:08:16,040 --> 00:08:18,040 little fingers coming up and, like, digging at my butter. 171 00:08:18,040 --> 00:08:19,880 So my butter is never a perfect square. 172 00:08:19,880 --> 00:08:22,200 It ends up, you know, with finger marks all through it. 173 00:08:22,200 --> 00:08:23,920 It's a butter challenge, 174 00:08:23,920 --> 00:08:27,560 and we need to show the judges our creativity. 175 00:08:27,560 --> 00:08:29,160 So I'm going for it hard today. 176 00:08:30,320 --> 00:08:31,360 I'm going to be cooking 177 00:08:31,360 --> 00:08:34,880 a burnt butter parfait with a wattle seed flaky pastry 178 00:08:34,880 --> 00:08:37,040 and an apricot jam. 179 00:08:37,040 --> 00:08:39,960 LAURA: How are you going, Alana? Just got to get this pastry in to cook. 180 00:08:39,960 --> 00:08:41,120 You got it, girl. 181 00:08:41,120 --> 00:08:43,520 For me, coming back into the MasterChef kitchen 182 00:08:43,520 --> 00:08:45,240 is all about pushing myself. 183 00:08:45,240 --> 00:08:49,840 So I'm going to go out on a limb and give it a little extra touch. 184 00:08:49,840 --> 00:08:51,720 Alana, you're going to make your own butter? 185 00:08:51,720 --> 00:08:54,040 I'm making my own sour cream butter. 186 00:08:54,040 --> 00:08:56,800 Wow. I'm using lots of butter that you've given me, 187 00:08:56,800 --> 00:08:58,040 'cause it's beautiful butter. 188 00:08:58,040 --> 00:09:00,640 But this is a special sour cream butter recipe. 189 00:09:00,640 --> 00:09:02,120 Because it's sour cream, 190 00:09:02,120 --> 00:09:04,320 it's got those lovely cultured flavours in it. That's right. 191 00:09:04,320 --> 00:09:05,920 But I want the whey to drop out of it as well, 192 00:09:05,920 --> 00:09:09,120 because I might use the whey from that in the caramel. 193 00:09:09,120 --> 00:09:11,200 Yeah, it's very interesting. Thank you. 194 00:09:11,200 --> 00:09:12,480 Thank you. Well done. 195 00:09:12,480 --> 00:09:15,360 Even though we have this beautiful butter to use, 196 00:09:15,360 --> 00:09:17,800 I'm making my own sour cream butter as well. 197 00:09:18,920 --> 00:09:22,160 I think it's just going to give a very different sort of cultured, 198 00:09:22,160 --> 00:09:25,480 tangy flavour, and just another layer of butter. 199 00:09:26,760 --> 00:09:29,440 Are you happy with your butter there, babes? 200 00:09:29,440 --> 00:09:31,760 Yeah, I've got to clarify it. Yeah? 201 00:09:31,760 --> 00:09:35,120 I feel like this bench is going to use the most amount of butter. (LAUGHS) 202 00:09:35,120 --> 00:09:37,800 Today I'm going to make fattet jaj with a vermicelli rice. 203 00:09:37,800 --> 00:09:39,400 It's a traditional Middle Eastern dish. 204 00:09:39,400 --> 00:09:40,840 It's absolutely delicious. 205 00:09:40,840 --> 00:09:43,800 Every single element of this dish will have butter in it. 206 00:09:43,800 --> 00:09:46,480 So fattet jaj is a crispy pitta bread 207 00:09:46,480 --> 00:09:48,720 with shredded chicken, 208 00:09:48,720 --> 00:09:50,520 garlic yoghurt and crispy nuts on top, 209 00:09:50,520 --> 00:09:51,880 and a burnt butter ghee. 210 00:09:51,880 --> 00:09:52,960 It should be good. 211 00:09:52,960 --> 00:09:56,280 I like to use a lot of ghee in my Middle Eastern cooking. 212 00:09:56,280 --> 00:09:58,080 Ghee is pretty much a clarified butter, 213 00:09:58,080 --> 00:10:00,880 so it means that you can cook with ghee 214 00:10:00,880 --> 00:10:03,200 at a higher point because the milk solids 215 00:10:03,200 --> 00:10:04,200 are not there to burn 216 00:10:04,200 --> 00:10:07,960 and it gives a nice, shiny fat finish. 217 00:10:07,960 --> 00:10:10,240 So butter and I are really good friends. 218 00:10:10,240 --> 00:10:11,480 Nice, Samira. 219 00:10:11,480 --> 00:10:13,240 Butter is love. 220 00:10:13,240 --> 00:10:15,920 More butter, more the love, 221 00:10:17,000 --> 00:10:19,480 You know, this was one of the first dishes 222 00:10:19,480 --> 00:10:22,560 I actually learned to cook myself when I was 14 years old, 223 00:10:22,560 --> 00:10:24,280 and it was a disaster. 224 00:10:25,320 --> 00:10:27,880 But today, I will do it to perfection. 225 00:10:27,880 --> 00:10:30,000 POH: Oh, Samira, that smells brilliant. 226 00:10:31,120 --> 00:10:34,640 You'd BUTTER get a move on! You have one hour to go. 227 00:10:34,640 --> 00:10:37,560 (CHEERING) Let's go, guys. 228 00:10:41,920 --> 00:10:43,160 Let's go, Theo. 229 00:10:44,840 --> 00:10:48,600 Go, Deccy. You got this, man. Beautiful work, Declan. 230 00:10:50,200 --> 00:10:51,920 Let's go, Darrsh. 231 00:10:54,080 --> 00:10:55,520 How you going, Tim? 232 00:10:55,520 --> 00:10:57,520 TIM: Yeah, good. Thanks, man. 233 00:10:57,520 --> 00:10:59,800 I'm going to be doing duck confit marylands. 234 00:10:59,800 --> 00:11:01,080 And I'm going to be dousing in butter, 235 00:11:01,080 --> 00:11:03,400 cooking in the oven until they're nice and sweet and succulent 236 00:11:03,400 --> 00:11:04,480 and buttery. 237 00:11:04,480 --> 00:11:06,480 Then I'm pairing that with a celeriac puree, 238 00:11:06,480 --> 00:11:08,240 which will be very butter-heavy. 239 00:11:08,240 --> 00:11:11,480 Then I'm doing some mixed Japanese-style mushrooms 240 00:11:11,480 --> 00:11:13,040 cooked in butter and herbs, 241 00:11:13,040 --> 00:11:15,080 and then a duck and pork jus, 242 00:11:15,080 --> 00:11:16,840 which will have butter in it as well. 243 00:11:16,840 --> 00:11:17,840 I love butter. 244 00:11:17,840 --> 00:11:20,920 I run a toastie business, so I use a lot of butter 245 00:11:20,920 --> 00:11:23,200 to make them extra crispy and crunchy. 246 00:11:23,200 --> 00:11:24,440 But today I'm trying to show 247 00:11:24,440 --> 00:11:27,440 a little bit of technique for the judges. 248 00:11:27,440 --> 00:11:32,360 I love the idea of confit cooking in fat for a long period of time 249 00:11:32,360 --> 00:11:34,400 at a really low temperature. 250 00:11:34,400 --> 00:11:37,480 It gives the duck a beautiful buttery texture, 251 00:11:37,480 --> 00:11:39,640 and just falling off the bone. 252 00:11:39,640 --> 00:11:42,280 But we don't have the luxury of having hours today, 253 00:11:42,280 --> 00:11:45,880 so I'm going to do a quick confit, cooking it at a higher temperature. 254 00:11:47,080 --> 00:11:49,120 Hello, Tim. What are you making? 255 00:11:49,120 --> 00:11:50,520 So I'm doing duck confit. 256 00:11:52,040 --> 00:11:53,720 In 75 minutes? 257 00:11:53,720 --> 00:11:54,960 Um, yes. 258 00:11:56,000 --> 00:11:58,440 That's in the oven already. Can I see quickly? 259 00:11:58,440 --> 00:12:01,360 Yeah, absolutely. So tell me, show me. 260 00:12:03,240 --> 00:12:05,880 So, you know confit is a slow process. 261 00:12:05,880 --> 00:12:07,800 Yes. To keep the legs tender. 262 00:12:07,800 --> 00:12:09,920 We're going a bit faster today. 263 00:12:09,920 --> 00:12:12,280 I'm just hoping that, at least cooked in the butter, 264 00:12:12,280 --> 00:12:14,680 it's going to help make it nice and tender. OK. 265 00:12:14,680 --> 00:12:16,840 So do you think they're going to be cooked on time? 266 00:12:16,840 --> 00:12:17,920 Yes. 267 00:12:17,920 --> 00:12:19,800 Alright. Good luck. Good luck. Thank you. 268 00:12:19,800 --> 00:12:21,760 Good luck. Appreciate that. 269 00:12:21,760 --> 00:12:24,280 I'm really starting to question this whole dish... 270 00:12:26,400 --> 00:12:28,720 ..especially in an elimination. 271 00:12:28,720 --> 00:12:30,200 Um... 272 00:12:40,160 --> 00:12:41,400 Let's go, Tim. 273 00:12:44,640 --> 00:12:47,080 Jean-Christophe was questioning about the confit duck. 274 00:12:47,080 --> 00:12:49,560 He's worried about if I can get it done in time. 275 00:12:49,560 --> 00:12:52,200 But I'm going to stick with my plan. 276 00:12:52,200 --> 00:12:53,240 I trust my gut. 277 00:12:53,240 --> 00:12:54,400 I cook a lot of duck, 278 00:12:54,400 --> 00:12:56,280 so I'm confident the cooking it in the butter 279 00:12:56,280 --> 00:12:59,600 is just going to give it a beautiful, luxurious flavour. 280 00:12:59,600 --> 00:13:01,200 And if I don't think it's going to be done in time, 281 00:13:01,200 --> 00:13:03,520 I can always pan fry it to finish it off. 282 00:13:04,480 --> 00:13:05,840 Oh, la-lo-la-la! 283 00:13:05,840 --> 00:13:07,360 (LAUGHS) 284 00:13:07,360 --> 00:13:09,360 Jean-Christophe, I think it's time. 285 00:13:09,360 --> 00:13:12,120 Can I interest you in any of these utensils? 286 00:13:12,120 --> 00:13:15,280 Oh, yes. I tell you what, I fancy making an omelette. 287 00:13:15,280 --> 00:13:16,640 An omelette? Yes. 288 00:13:16,640 --> 00:13:18,040 You've got a saucepan. 289 00:13:18,040 --> 00:13:19,680 You've got some lovely butter. 290 00:13:19,680 --> 00:13:21,600 Ooh-la-la. Look at that. 291 00:13:23,200 --> 00:13:25,320 Oh, my gosh! And I love making omelettes with butter. 292 00:13:25,320 --> 00:13:27,400 Yeah, well, if you're not going to take the nose, 293 00:13:27,400 --> 00:13:28,560 I'll take the nose. 294 00:13:28,560 --> 00:13:31,680 LAURA: Do it Sofia, do it. Oh, it feels so wrong, 295 00:13:31,680 --> 00:13:33,040 but so right. 296 00:13:33,040 --> 00:13:34,200 OK. 297 00:13:34,200 --> 00:13:36,680 I bet... I bet you love your butter. Ah! 298 00:13:36,680 --> 00:13:40,960 I'm sorry, Jean-Christophe! It's alright, go for it. 299 00:13:40,960 --> 00:13:43,720 This is a lot of butter, isn't it? Bon appetit. 300 00:13:43,720 --> 00:13:45,040 I am going to make an omelette. 301 00:13:48,440 --> 00:13:49,600 Unsalted. 302 00:13:52,720 --> 00:13:54,840 (SINGS) La-la, la-la-la! Hey, Chef! 303 00:13:54,840 --> 00:13:56,920 Are you sure you don't mind? Is this a cook-off, Chef? 304 00:13:56,920 --> 00:13:59,200 100%. You can have this all this side. I'll move it. Are you sure? 305 00:13:59,200 --> 00:14:00,560 That's very kind of you. 306 00:14:00,560 --> 00:14:03,680 No salt, no pepper, nothing. Just plain eggs. 307 00:14:03,680 --> 00:14:05,800 So what are you doing, by the way? 308 00:14:05,800 --> 00:14:07,160 Beef bourguignon. 309 00:14:07,160 --> 00:14:09,320 So you think you're going to be done on time, yeah? I will, Chef. 310 00:14:09,320 --> 00:14:11,360 I think you're going to love it. It'll be good, Chef. 311 00:14:11,360 --> 00:14:13,880 Ooh, an omelette challenge! 312 00:14:13,880 --> 00:14:16,080 Don't overcook it, Jean-Christophe. 313 00:14:16,080 --> 00:14:17,120 Yeah! 314 00:14:17,120 --> 00:14:18,320 You know, I just realised, 315 00:14:18,320 --> 00:14:21,160 I'm in front of everyone making just an omelette, 316 00:14:21,160 --> 00:14:24,640 so I'd better not to mess up. No pressure. 317 00:14:24,640 --> 00:14:26,320 Oh-la-la, la-la! 318 00:14:28,560 --> 00:14:30,600 (APPLAUSE) Bravo! 319 00:14:30,600 --> 00:14:32,760 Wow, Chef. Thank you for everything. 320 00:14:32,760 --> 00:14:34,480 No worries, Chef, anytime. All the best. 321 00:14:37,440 --> 00:14:40,360 Hello, hello. DEPINDER: Oh, yes! 322 00:14:41,520 --> 00:14:44,240 I thought I might give you a little bit of something. 323 00:14:44,240 --> 00:14:46,640 This is what we call it, omelette baveuse. 324 00:14:46,640 --> 00:14:48,760 So, just undercooked. 325 00:14:48,760 --> 00:14:50,240 Oh, my God. 326 00:14:50,240 --> 00:14:53,560 Thank you, Chef. Bon appetit. Enjoy the show. 327 00:14:53,560 --> 00:14:55,520 No salt, no pepper. 328 00:14:55,520 --> 00:14:57,200 Needs a bit of salt. Come on, Jean-Christophe. 329 00:14:57,200 --> 00:14:58,440 (LAUGHTER) 330 00:15:01,120 --> 00:15:04,080 Let's go. Come on, mate. What protein? 331 00:15:04,080 --> 00:15:07,320 Marron with pars... Oh, OK. Sounds delish. 332 00:15:09,920 --> 00:15:11,800 Smells good, Ben. Thanks, mate. 333 00:15:12,840 --> 00:15:15,560 What about mine? Lamb smells stronger than... 334 00:15:15,560 --> 00:15:17,720 Raw fish. Yeah, I hope so. 335 00:15:17,720 --> 00:15:18,880 (LAUGHS) What? 336 00:15:18,880 --> 00:15:21,280 Thanks, mate. 337 00:15:21,280 --> 00:15:23,560 Today I'm going to make a beurre noisette-poached lamb fillet. 338 00:15:23,560 --> 00:15:24,920 And I'm actually taking the technique 339 00:15:24,920 --> 00:15:26,560 that Curtis showed us a few weeks ago... 340 00:15:28,000 --> 00:15:30,880 CURTIS STONE: See the caramelisation I have on that pork loin? 341 00:15:30,880 --> 00:15:32,920 ..where you half-cook the meat in the pan. 342 00:15:32,920 --> 00:15:34,960 He used pork, but I'm using lamb. 343 00:15:34,960 --> 00:15:36,520 Drop it in. 344 00:15:36,520 --> 00:15:40,080 This goes into your water bath for about 10 minutes. 345 00:15:40,080 --> 00:15:43,600 To finish it, he used beurre blanc, but today I'm using beurre noisette, 346 00:15:43,600 --> 00:15:44,920 which is brown butter. 347 00:15:44,920 --> 00:15:46,600 Ben! There he is. 348 00:15:46,600 --> 00:15:48,080 How are we going? 349 00:15:48,080 --> 00:15:49,720 They're calling me Pinny now instead of Benny. 350 00:15:51,120 --> 00:15:52,960 Uh, what's Pinny going to cook today? 351 00:15:52,960 --> 00:15:53,960 So today we've got... 352 00:15:53,960 --> 00:15:56,040 I'm sort of going to do the lamb fillet in a similar way 353 00:15:56,040 --> 00:15:57,720 we did the pork fillet in the Curtis challenge, 354 00:15:57,720 --> 00:15:59,640 but I'm going to poach it in beurre noisette. 355 00:15:59,640 --> 00:16:02,040 Butter in the parsnip puree. Really nice sauce. 356 00:16:02,040 --> 00:16:03,560 Hm... 357 00:16:03,560 --> 00:16:05,080 It's an interesting... 358 00:16:06,640 --> 00:16:07,800 ..flavour profile. 359 00:16:10,680 --> 00:16:12,880 Yeah. I think lamb isn't pork. 360 00:16:15,040 --> 00:16:18,640 Um, yeah. It's got a lot more flavour in the lamb backstrap. 361 00:16:18,640 --> 00:16:21,640 Like, is there enough butter in the dish... 362 00:16:21,640 --> 00:16:23,080 Yes. ..to celebrate butter? 363 00:16:23,080 --> 00:16:24,920 Yeah, I guess that's the question. 364 00:16:24,920 --> 00:16:26,240 Yeah. Yeah, yeah. 365 00:16:26,240 --> 00:16:30,000 And the lamb is quite a rich, fatty meat. Yeah, yeah. 366 00:16:30,000 --> 00:16:32,080 So I'm wondering if that's going to fight harder 367 00:16:32,080 --> 00:16:33,240 than the beurre noisette. 368 00:16:33,240 --> 00:16:35,080 And if it does, that's a mega part 369 00:16:35,080 --> 00:16:37,280 of your butter component kind of gone. 370 00:16:37,280 --> 00:16:38,320 Yeah, absolutely. 371 00:16:38,320 --> 00:16:40,120 I'm looking forward to seeing how this evolves. 372 00:16:40,120 --> 00:16:41,480 So am I. I mean, it's exciting. 373 00:16:42,520 --> 00:16:45,080 So the judges are concerned, and rightly so. 374 00:16:45,080 --> 00:16:46,680 I think that lamb's already a rich meat, 375 00:16:46,680 --> 00:16:50,280 so beurre noisette could make it richer. 376 00:16:50,280 --> 00:16:52,440 And it's going to be fat on fat on fat. 377 00:16:52,440 --> 00:16:54,560 But I'm still going for the same dish. 378 00:16:54,560 --> 00:16:55,760 I still think it's a good idea. 379 00:16:55,760 --> 00:16:58,080 Plan B, I guess, is play the pin. 380 00:16:58,080 --> 00:16:59,880 I could easily change the dish from here, 381 00:16:59,880 --> 00:17:02,640 go and grab a lobster or marron that just cooks in minutes, you know? 382 00:17:02,640 --> 00:17:04,640 LAURA: Come on, Benny. But I'm not going to today 383 00:17:04,640 --> 00:17:06,640 because of this guy. 384 00:17:06,640 --> 00:17:08,000 This guy, this guy. 385 00:17:09,600 --> 00:17:13,680 We've given you open slather, so make sure you lay it on thick! 386 00:17:13,680 --> 00:17:16,280 Oh! 43 minutes to go! 387 00:17:16,280 --> 00:17:19,560 (CHEERING AND APPLAUSE) 388 00:17:19,560 --> 00:17:21,840 Let's go, guys! I think it's a little bit wet... 389 00:17:23,320 --> 00:17:24,640 ..but we'll see. 390 00:17:27,040 --> 00:17:30,400 MALE CONTESTANT: Nice, mate. DEPINDER: Nice, Deccas. Just do it to what you want it. 391 00:17:32,600 --> 00:17:35,120 LAURA: Oh, good one, Tim. Love it. 392 00:17:38,760 --> 00:17:39,880 Yum! 393 00:17:39,880 --> 00:17:41,760 Mm. 394 00:17:41,760 --> 00:17:43,240 It's going to be delish. 395 00:17:45,960 --> 00:17:48,080 Jamie! Hello! Hello. 396 00:17:48,080 --> 00:17:49,560 So, you love butter. 397 00:17:49,560 --> 00:17:51,360 Love butter. Tell us what you're making. 398 00:17:51,360 --> 00:17:52,720 I'm doing some beautiful kingfish, 399 00:17:52,720 --> 00:17:54,640 and then I'm going to bring it up to temperature 400 00:17:54,640 --> 00:17:56,920 in a beurre noisette. There's going to be a bit of bonito in there 401 00:17:56,920 --> 00:17:58,720 with some butter beans because I couldn't resist. 402 00:17:58,720 --> 00:18:00,000 Good luck, Jamie. Good luck, mate. 403 00:18:01,400 --> 00:18:03,320 LAURA: What are you making, Theo? THEO: Uh, choux buns. 404 00:18:03,320 --> 00:18:04,680 Nice. Good one. 405 00:18:04,680 --> 00:18:06,440 What flavour? Raspberry? 406 00:18:06,440 --> 00:18:10,160 I'm doing, um, actually, a pumpkin seed praline. 407 00:18:10,160 --> 00:18:12,080 I know exactly what you're making. Oh, really? 408 00:18:12,080 --> 00:18:15,440 Pumpkin seed praline with raspberries and chestnut. 409 00:18:15,440 --> 00:18:16,640 Yeah, that's amazing. 410 00:18:16,640 --> 00:18:18,280 (LAUGHS) 411 00:18:18,280 --> 00:18:20,560 Our minds work in the same way. I love it. 412 00:18:22,840 --> 00:18:24,480 Darrsh! Darrsh. DARRSH: Yeah. 413 00:18:24,480 --> 00:18:28,240 Tell us what you're making. Very French going on over here. Very French, very savoury, yeah. 414 00:18:28,240 --> 00:18:30,080 Uh, we're doing a butter-poached marron. 415 00:18:30,080 --> 00:18:33,160 Right. Beurre blanc. Uh, butter emulsion over the top, 416 00:18:33,160 --> 00:18:35,440 like a parsley butter emulsion. So, classic French. 417 00:18:35,440 --> 00:18:37,320 Classic French. Good luck! Cheers. 418 00:18:37,320 --> 00:18:40,480 Everyone loves butter. 419 00:18:40,480 --> 00:18:41,800 Delightful. 420 00:18:44,120 --> 00:18:46,000 DEPINDER: OK, Sarah, are you doing a butter chicken? 421 00:18:46,000 --> 00:18:47,840 SARAH: Yes! Ah! Nice. 422 00:18:47,840 --> 00:18:50,920 Butter challenge, I have to make butter chicken. 423 00:18:50,920 --> 00:18:52,880 I mean, I love this dish. 424 00:18:54,200 --> 00:18:57,320 Look, this dish, for me, is probably one of the first dishes 425 00:18:57,320 --> 00:18:58,640 I was taught in India. 426 00:19:00,360 --> 00:19:02,880 So there's definitely a lot of pressure for me, 427 00:19:02,880 --> 00:19:05,280 um, you know, making a dish like a butter chicken. 428 00:19:05,280 --> 00:19:06,920 The funny thing is with the butter chicken, 429 00:19:06,920 --> 00:19:09,640 even though there is butter in a lot of elements, 430 00:19:09,640 --> 00:19:11,040 it's not overpowering. 431 00:19:11,040 --> 00:19:12,480 There's lots of ways 432 00:19:12,480 --> 00:19:16,080 that the buttery deliciousness comes into this dish. 433 00:19:16,080 --> 00:19:17,640 What bread are you making, Sarah? 434 00:19:17,640 --> 00:19:18,720 Roti. 435 00:19:18,720 --> 00:19:21,480 Nice. With butter? Yes. 436 00:19:22,680 --> 00:19:24,280 But have to get creative. 437 00:19:24,280 --> 00:19:27,280 I need to give this my all and think outside the box 438 00:19:27,280 --> 00:19:29,040 a little bit with that visual aspect. 439 00:19:30,760 --> 00:19:32,600 SOFIA: What do you think makes a good butter chicken? 440 00:19:32,600 --> 00:19:34,480 I think it's actually the smokiness, 441 00:19:34,480 --> 00:19:36,280 where you get that smoky charcoal flavour 442 00:19:36,280 --> 00:19:37,440 from the butter. 443 00:19:37,440 --> 00:19:39,320 But it's all about the visual aspect, too. 444 00:19:39,320 --> 00:19:41,800 So I do kind of want to play around with how I'm plating it. 445 00:19:41,800 --> 00:19:45,320 I don't want it to just be, you know, like a big bowl of gravy. 446 00:19:45,320 --> 00:19:48,480 Curries are hard because it's that whole ugly-delicious thing, isn't it? 447 00:19:48,480 --> 00:19:51,960 Exactly. So I'm actually making chicken skewers instead. 448 00:19:51,960 --> 00:19:54,560 You're plating on skewers? I was thinking about it, yeah. 449 00:19:54,560 --> 00:19:55,960 Do you know how you're plating it? 450 00:19:55,960 --> 00:19:58,040 Yeah, how I think I want to plate it, yeah. 451 00:19:58,040 --> 00:20:00,520 You know how you think you want to plate it? 452 00:20:00,520 --> 00:20:01,760 I think now you need to decide. 453 00:20:01,760 --> 00:20:03,480 Are you going to lean into the ugly-delicious, 454 00:20:03,480 --> 00:20:05,400 or are you going to plate it in a way that is different? 455 00:20:05,400 --> 00:20:06,520 Yeah. 456 00:20:06,520 --> 00:20:08,480 I do have extremely high expectations 457 00:20:08,480 --> 00:20:09,760 of your butter chicken. 458 00:20:09,760 --> 00:20:11,200 Good luck. Thank you. 459 00:20:11,200 --> 00:20:13,440 My mind is in a strange place. 460 00:20:14,960 --> 00:20:17,640 I'm confident, I like the flavours, 461 00:20:17,640 --> 00:20:21,680 but I am thinking to possibly plate this 462 00:20:21,680 --> 00:20:23,160 in a non-traditional way. 463 00:20:24,600 --> 00:20:25,680 I'm not sure, though. 464 00:20:27,960 --> 00:20:31,400 How is it, Alana? Buttery? Super buttery. 465 00:20:31,400 --> 00:20:33,040 Yep. Super buttery. 466 00:20:33,040 --> 00:20:34,880 Yep. The butter is definitely coming through. 467 00:20:34,880 --> 00:20:37,240 This burnt butter ice-cream, which is going to be the parfait, 468 00:20:37,240 --> 00:20:39,520 is really rich with that sort of burnt, 469 00:20:39,520 --> 00:20:41,440 toasty flavour of the butter, 470 00:20:41,440 --> 00:20:44,320 plus really luscious with that viscosity in the ice-cream as well. 471 00:20:44,320 --> 00:20:47,880 I'm making my little apricot sort of jam compote here. 472 00:20:47,880 --> 00:20:49,960 Put a little bit of champagne vinegar in there 473 00:20:49,960 --> 00:20:53,040 so that gives it that nice zippy freshness. 474 00:20:53,040 --> 00:20:55,120 I'm pushing it hard on this cook, 475 00:20:55,120 --> 00:21:00,280 and I really want to show the judges a technique of making my own butter. 476 00:21:02,440 --> 00:21:05,520 I strain the curds that are in there. 477 00:21:05,520 --> 00:21:07,880 Get as much of that whey out of there. 478 00:21:10,440 --> 00:21:13,480 I want to whip this now a little bit just to lighten it up. 479 00:21:15,040 --> 00:21:16,560 It is looking perfect. 480 00:21:16,560 --> 00:21:21,600 And there's a nice kind of sweet, tangy, cultured flavour. 481 00:21:23,640 --> 00:21:26,280 LAURA: Oh, my God, Alana. Woo! Woo! 482 00:21:26,280 --> 00:21:27,920 And then I take that leftover whey 483 00:21:27,920 --> 00:21:30,480 to make this whey caramel. Well done. 484 00:21:31,800 --> 00:21:32,880 Could you believe it? 485 00:21:34,040 --> 00:21:37,560 There is so many different layers 486 00:21:37,560 --> 00:21:40,080 and flavours of butter, 487 00:21:40,080 --> 00:21:41,480 so I'm pretty happy with that. 488 00:21:42,720 --> 00:21:46,040 Time to churn out a banger! 30 minutes to go! 489 00:21:48,080 --> 00:21:50,600 Come on, guys. Woo-woo-woo! Let's go. 490 00:21:50,600 --> 00:21:51,720 Butter. 491 00:21:53,520 --> 00:21:56,000 (MUMBLES INGREDIENTS) 492 00:21:57,800 --> 00:21:59,080 ..butter. 493 00:21:59,080 --> 00:22:01,120 I'm not going to interrupt your train of thought. 494 00:22:01,120 --> 00:22:03,080 No, you're good. What are you making, Beau? 495 00:22:03,080 --> 00:22:05,120 So I'm going to do marron. Never done it before. 496 00:22:05,120 --> 00:22:08,640 Never used marron before? Never. Yeah. 497 00:22:08,640 --> 00:22:10,000 Yeah. OK, so... 498 00:22:10,000 --> 00:22:12,640 Never done this dish before. Never used marron before. 499 00:22:12,640 --> 00:22:13,760 Why are you doing that? 500 00:22:15,080 --> 00:22:17,720 I thought to really get through in this competition 501 00:22:17,720 --> 00:22:18,840 and make it to the end, 502 00:22:18,840 --> 00:22:20,200 you got to push the boundaries. 503 00:22:20,200 --> 00:22:22,280 We want you guys to push yourselves. Yeah. 504 00:22:22,280 --> 00:22:24,040 But it is a black apron day as well. 505 00:22:24,040 --> 00:22:26,040 It is. 506 00:22:26,040 --> 00:22:28,640 Just... I want to push myself today. 507 00:22:28,640 --> 00:22:31,240 Yeah. You haven't cooked marron before? 508 00:22:31,240 --> 00:22:33,040 No. We cooked some the other day. 509 00:22:33,040 --> 00:22:34,760 And the feedback that we kept giving everybody 510 00:22:34,760 --> 00:22:36,280 was about how delicate it was. 511 00:22:36,280 --> 00:22:39,120 So just keep that in mind and show us what you can do. 512 00:22:39,120 --> 00:22:41,120 Big risk, but I hope it pays off for you. 513 00:22:41,120 --> 00:22:42,720 Cheers. 514 00:22:42,720 --> 00:22:45,200 It's a big risk today to try and cook this dish. 515 00:22:45,200 --> 00:22:46,320 Let's go with marron. 516 00:22:46,320 --> 00:22:49,080 But think a bit of pressure really brings the best out of me. 517 00:22:49,080 --> 00:22:51,120 So there's no turning back. 518 00:22:54,240 --> 00:22:55,440 Moment of truth. 519 00:23:03,000 --> 00:23:05,960 We need to smooth out his little turkey neck. 520 00:23:05,960 --> 00:23:07,680 (LAUGHTER) 521 00:23:09,600 --> 00:23:13,680 Look, I'm basically performing surgery on him now. 522 00:23:19,320 --> 00:23:22,040 BEAU: Here we go. Look at this bad boy. 523 00:23:22,040 --> 00:23:23,280 DEPINDER: Nice work, Beau. 524 00:23:23,280 --> 00:23:24,520 Thank you. 525 00:23:24,520 --> 00:23:27,080 OK, everyone, please. 526 00:23:27,080 --> 00:23:30,520 20 minutes to go, please. Come on. 527 00:23:31,720 --> 00:23:34,160 Let's go, guys. Let's go, Benny. 528 00:23:34,160 --> 00:23:36,680 I've got the lamb and butter into the water bath. 529 00:23:36,680 --> 00:23:39,160 But I'm starting to get a bit worried. 530 00:23:39,160 --> 00:23:42,160 Andy and Poh, they were not convinced by the dish. 531 00:23:42,160 --> 00:23:44,040 You know, most lamb has quite a bit of fat in it 532 00:23:44,040 --> 00:23:45,880 and has a reasonably strong flavour. 533 00:23:47,360 --> 00:23:49,040 So will they taste the butter? 534 00:23:49,040 --> 00:23:50,360 I don't know. 535 00:23:50,360 --> 00:23:52,920 So I decided to make a compound anchovy butter... 536 00:23:54,760 --> 00:23:57,800 ..that definitely gives me the butter element, 537 00:23:57,800 --> 00:23:59,560 but we've got to make sure it's not all fat 538 00:23:59,560 --> 00:24:01,600 and the dish is perfectly balanced. 539 00:24:04,520 --> 00:24:06,960 Samira, I want to put my face in there. 540 00:24:06,960 --> 00:24:08,760 It smells epic. Thank you. 541 00:24:08,760 --> 00:24:09,760 I'm so hungry. 542 00:24:11,320 --> 00:24:14,800 Butter is like the best gift you can give me when it comes to food. 543 00:24:15,920 --> 00:24:19,040 The chicken is going perfectly well in the broth. 544 00:24:19,040 --> 00:24:20,920 I'm feeling good. 545 00:24:20,920 --> 00:24:22,440 BOTH: Samira. 546 00:24:23,560 --> 00:24:24,960 Well, there's a lot of butter there. 547 00:24:24,960 --> 00:24:27,160 So you're doing a fattet jaj? Yeah. Fattet jaj. 548 00:24:27,160 --> 00:24:28,760 That's what I'm doing. Yes. 549 00:24:28,760 --> 00:24:29,960 My bestie makes that for me. 550 00:24:29,960 --> 00:24:30,960 It's delicious. 551 00:24:30,960 --> 00:24:32,640 So you have the fried bread in ghee. OK. 552 00:24:32,640 --> 00:24:34,080 You will have the chicken. Yeah. 553 00:24:34,080 --> 00:24:36,400 You will have the garlic yoghurt with a nice garlic hit. 554 00:24:36,400 --> 00:24:39,240 And then you're gonna have all the fried nuts on top and a burnt butter. 555 00:24:39,240 --> 00:24:42,120 Oh, wow. OK. It sounds del-i-cious... 556 00:24:42,120 --> 00:24:44,600 They're really... ..like, so tasty. 557 00:24:44,600 --> 00:24:47,520 Just make sure that we can taste the butter. 558 00:24:50,480 --> 00:24:52,520 I know you've got it kind of everywhere. Yeah. 559 00:24:52,520 --> 00:24:55,400 But I know your yoghurts. I know your stews. 560 00:24:55,400 --> 00:24:57,280 They're punchy, you know? Yes. 561 00:24:57,280 --> 00:24:58,960 So make sure we celebrate the butter. 562 00:24:58,960 --> 00:25:01,680 That's what the challenge is all about. I agree with you. 563 00:25:01,680 --> 00:25:05,040 And you're going to have a very happy surprise when I serve this up. 564 00:25:05,040 --> 00:25:07,360 I have no doubt butter will shine in this dish. 565 00:25:07,360 --> 00:25:10,680 Right now, I need to cook my crispy pita bread. 566 00:25:10,680 --> 00:25:13,520 So my dough is looking so fluffy and wobbly. 567 00:25:13,520 --> 00:25:16,760 So I'm just going to give it a nice charry-ness. 568 00:25:16,760 --> 00:25:20,040 DEPINDER: Beautiful, Samira. That's how we do it, girl. 569 00:25:20,040 --> 00:25:21,840 That's how we do it. That's how we do it. 570 00:25:21,840 --> 00:25:23,000 Beautiful! 571 00:25:24,080 --> 00:25:27,480 I finish it off in some ghee. Nice. I love that. 572 00:25:27,480 --> 00:25:30,680 It's all about the butter. Samira, that smells epic. 573 00:25:33,400 --> 00:25:37,160 The air is thick with butter. It smells so good in here. It does. 574 00:25:37,160 --> 00:25:39,760 But it is an elimination. Are you guys worried about anyone? 575 00:25:39,760 --> 00:25:41,800 I'm really worried about Ben. 576 00:25:41,800 --> 00:25:44,200 I know he's got a pin, but I just feel like 577 00:25:44,200 --> 00:25:46,200 lamb's the wrong meat to do with beurre noisette. 578 00:25:46,200 --> 00:25:49,360 Because it's already such a... It's a fatty meat. 579 00:25:49,360 --> 00:25:51,240 It's a strong-flavoured meat. ANDY: Yeah. 580 00:25:51,240 --> 00:25:53,240 Do you think today could be the day he uses that pin finally? 581 00:25:53,240 --> 00:25:55,680 Could be. Sarah's cooking butter chicken. 582 00:25:55,680 --> 00:25:58,080 She wasn't sure if she was going to go for the classic 583 00:25:58,080 --> 00:25:59,480 or try and reinvent the wheel. 584 00:25:59,480 --> 00:26:03,200 If you're going to cook a classic, it has to be absolutely perfect. 585 00:26:03,200 --> 00:26:05,120 It has to be the best version of that dish 586 00:26:05,120 --> 00:26:06,760 that we've ever had in our lives. Yeah. 587 00:26:06,760 --> 00:26:09,160 Or it has to be something new but better. 588 00:26:09,160 --> 00:26:13,720 My little concern, I think, out of all of them so far is back to Tim. 589 00:26:13,720 --> 00:26:17,680 Yeah. He's like a steam train and he is using the butter 590 00:26:17,680 --> 00:26:20,000 as an element of pushing the duck, 591 00:26:20,000 --> 00:26:22,880 and already that is going to take ages. 592 00:26:22,880 --> 00:26:24,120 Yeah, that scares me. 593 00:26:25,200 --> 00:26:27,120 Andy. Yeah. 594 00:26:27,120 --> 00:26:29,040 You don't say, 'but-ter'. 595 00:26:29,040 --> 00:26:30,120 You say, 'beutteur'. 596 00:26:30,120 --> 00:26:32,880 'Bu-da'. What do you say? You say, 'bleurgh'. 597 00:26:32,880 --> 00:26:34,240 'Beuttuer'. 598 00:26:34,240 --> 00:26:36,680 You can't even say it the way he says it. Buda! B-U-D-A. 599 00:26:36,680 --> 00:26:39,000 It takes too long to say it the way that you say it. 600 00:26:39,000 --> 00:26:40,880 'Beuttuer'. It's like I'm going to fall asleep. 601 00:26:40,880 --> 00:26:44,680 It's what do you...? You call it 'beuttuer'. 602 00:26:44,680 --> 00:26:45,960 'Meurde.' 603 00:26:45,960 --> 00:26:47,360 Get that duck out, Timmy! 604 00:26:47,360 --> 00:26:50,280 Get that duck out! Come on, Tim. Come on, Tim. 605 00:26:50,280 --> 00:26:54,280 TIM: The time's running out. There's less than 15 minutes to go. 606 00:26:54,280 --> 00:26:56,320 I've got the jus. I've got the puree. 607 00:26:56,320 --> 00:26:59,520 I've got the mushrooms and asparagus and shallots. 608 00:26:59,520 --> 00:27:01,040 Alright, I'm going to get it out. 609 00:27:01,040 --> 00:27:03,800 I'm not ready to really look at it but... 610 00:27:03,800 --> 00:27:06,720 At this point I'm just worried about the duck. 611 00:27:06,720 --> 00:27:07,920 Tim, how's the duck? 612 00:27:12,440 --> 00:27:15,120 ANDY: Is it cooked? Please tell me it's cooked. 613 00:27:21,240 --> 00:27:23,240 Alright. It's still a bit under. 614 00:27:23,240 --> 00:27:24,280 Damn. 615 00:27:26,280 --> 00:27:28,560 I'm just giving it five more minutes in the oven 616 00:27:28,560 --> 00:27:31,560 and finish it in the pan. Far out. 617 00:27:31,560 --> 00:27:32,880 How much time have I got? 618 00:27:32,880 --> 00:27:34,800 You've got 10 minutes to work this out. 619 00:27:34,800 --> 00:27:36,880 If that's not falling off the bone... 620 00:27:36,880 --> 00:27:38,000 Yeah. ..it could send you home. 621 00:27:40,080 --> 00:27:42,320 I'm planning to fry my duck in the frying pan 622 00:27:42,320 --> 00:27:46,120 at the end to make sure that it's cooked through. 623 00:27:46,120 --> 00:27:48,120 It's all going to come down to this damn duck. 624 00:27:51,520 --> 00:27:53,800 LAURA: Come on. Sarah. Hustle, hustle! 625 00:27:53,800 --> 00:27:56,040 Oh, my God, that chicken. 626 00:27:56,040 --> 00:27:58,720 SARAH: The chicken is cooked on the hibachi. 627 00:27:58,720 --> 00:28:00,360 Sarah, that looks beautiful. 628 00:28:00,360 --> 00:28:01,880 I'm not messing around with this. 629 00:28:01,880 --> 00:28:04,600 I'm just making tasty, authentic butter chicken. 630 00:28:05,920 --> 00:28:08,440 My gravy is where the magic happens. 631 00:28:08,440 --> 00:28:13,160 I'm using the donga method to smoke my butter chicken. 632 00:28:13,160 --> 00:28:14,280 So I've got a pot 633 00:28:14,280 --> 00:28:17,640 with a big piece of piping hot charcoal 634 00:28:17,640 --> 00:28:20,040 and butter goes over the top. 635 00:28:20,040 --> 00:28:24,440 And this creates this beautiful amount of smoky, buttery deliciousness. 636 00:28:24,440 --> 00:28:26,520 Not only the chicken, 637 00:28:26,520 --> 00:28:30,520 but to get it all beautifully through that gravy. 638 00:28:30,520 --> 00:28:33,280 Nice, Sarah, that smells epic. 639 00:28:33,280 --> 00:28:38,160 And I was thinking to serve the chicken separately, 640 00:28:38,160 --> 00:28:40,640 but it's butter chicken. Keep it rustic. 641 00:28:40,640 --> 00:28:45,240 I'm going to plate this butter chicken in all its glory, 642 00:28:45,240 --> 00:28:47,360 how it's meant to be. Yum-yum-yum. 643 00:28:49,960 --> 00:28:52,640 Beau's just hanging in there. You ready for this? 644 00:28:52,640 --> 00:28:55,440 (CRACKING SOUND) 645 00:29:00,000 --> 00:29:03,920 You happy? It looks good. 646 00:29:03,920 --> 00:29:05,000 Beautiful. 647 00:29:05,000 --> 00:29:07,080 The marron, I'm thinking it looks OK. 648 00:29:07,080 --> 00:29:11,080 So what I'm going to do here is just lift the flesh out. 649 00:29:11,080 --> 00:29:13,640 A little bit nervous knowing that I'm a novice with this marron, 650 00:29:13,640 --> 00:29:17,480 but tasting all the elements, definitely taste the butter. 651 00:29:17,480 --> 00:29:20,160 The parsnip puree is loaded with it. 652 00:29:20,160 --> 00:29:24,760 And then the nduja anchovy butter is 90% butter, 653 00:29:24,760 --> 00:29:27,160 but also bringing out that umami flavour. 654 00:29:29,360 --> 00:29:31,120 DEPINDER: Let's go, Timmy. LAURA: Come on, Tim. 655 00:29:31,120 --> 00:29:32,440 TIM: Starting to plate up, 656 00:29:32,440 --> 00:29:33,680 I've got my celeriac puree. 657 00:29:33,680 --> 00:29:35,000 You got to go, Tim! 658 00:29:35,000 --> 00:29:36,720 I can't wait any longer. 659 00:29:42,640 --> 00:29:44,400 How's the duck, Tim? 660 00:29:44,400 --> 00:29:47,040 Yeah, I'm going to pan-fry it. 661 00:29:47,040 --> 00:29:49,640 You got less than five minutes. You got less than five. 662 00:29:49,640 --> 00:29:51,200 Thank you. You got to go. 663 00:29:51,200 --> 00:29:52,960 I get my duck into the frying pan 664 00:29:52,960 --> 00:29:56,000 to start sizzling away for that caramelisation. 665 00:29:56,000 --> 00:29:57,720 Get it nice and golden. 666 00:29:57,720 --> 00:30:00,680 But it's also going to help to cook that duck even more, 667 00:30:00,680 --> 00:30:02,760 which is what I need right now. 668 00:30:02,760 --> 00:30:05,480 I'm not sure if it's going to be falling off the bone. 669 00:30:06,720 --> 00:30:08,560 I'm cooking this duck as long as I can. 670 00:30:08,560 --> 00:30:11,080 It's not going to go on the plate until the very last second. 671 00:30:11,080 --> 00:30:13,440 I'm not going to know if it's cooked well 672 00:30:13,440 --> 00:30:15,160 until the judges cut into it. 673 00:30:18,840 --> 00:30:20,280 Nice work, Pinny! 674 00:30:21,840 --> 00:30:23,440 Happy? 675 00:30:23,440 --> 00:30:25,000 I'm not saying no, put it that way. 676 00:30:25,000 --> 00:30:27,920 If you're happy with you, don't play it. 677 00:30:27,920 --> 00:30:29,760 Uh, Ben's got a big decision to make 678 00:30:29,760 --> 00:30:32,120 because his dish isn't 100% how he wanted it. 679 00:30:32,120 --> 00:30:35,880 So he's got a massive decision to make. 680 00:30:35,880 --> 00:30:37,640 So he's going to use it. You think so? 681 00:30:37,640 --> 00:30:39,800 Well, if I was a betting man, I would say yes. 682 00:30:41,320 --> 00:30:43,960 No pressure, but both Jean-Christophes are watching. 683 00:30:43,960 --> 00:30:46,760 There's only four minutes to go. 684 00:30:46,760 --> 00:30:49,480 Let's go, guys. ANDY: Four minutes! 685 00:30:49,480 --> 00:30:51,680 Let's go, Benny. 686 00:30:51,680 --> 00:30:54,000 How is it, Ben? Yeah, yeah. 687 00:30:54,000 --> 00:30:56,120 The lamb's real nicely cooked. 688 00:30:56,120 --> 00:30:57,920 That looks beautiful, Ben. 689 00:30:57,920 --> 00:31:01,400 But I'm not that happy with the parsnip puree or the sauce 690 00:31:01,400 --> 00:31:03,840 or the compound butter, which I've just made. 691 00:31:03,840 --> 00:31:06,360 I've been thinking to myself the whole cook, 692 00:31:06,360 --> 00:31:08,200 if a couple of these elements aren't right, 693 00:31:08,200 --> 00:31:10,560 I'll just play the pin. 694 00:31:10,560 --> 00:31:13,240 But it's just so hard. I don't really want to give it up. 695 00:31:14,520 --> 00:31:15,560 LAURA: Benny? Good? 696 00:31:17,600 --> 00:31:19,880 I don't know. What? 697 00:31:19,880 --> 00:31:21,000 Just the flavours, man. 698 00:31:21,000 --> 00:31:22,800 It's just it's a lot of fat. 699 00:31:22,800 --> 00:31:24,240 Are you playing the pin? 700 00:31:29,040 --> 00:31:30,200 Um... 701 00:31:43,920 --> 00:31:45,680 Far out, Ben. 702 00:31:45,680 --> 00:31:47,600 I don't know. 703 00:31:51,920 --> 00:31:55,080 How is it, Ben? Yeah, we're good. 704 00:31:55,080 --> 00:31:57,200 Wowee! 705 00:31:57,200 --> 00:31:58,400 It's a really big risk, 706 00:31:58,400 --> 00:32:00,360 but I'm actually going to roll the dice. 707 00:32:00,360 --> 00:32:01,640 I'm not going to play the pin. 708 00:32:03,000 --> 00:32:05,200 Cross your fingers. 709 00:32:05,200 --> 00:32:06,280 OK. 710 00:32:09,880 --> 00:32:11,600 DEPINDER: Nice one, Alana. Looks great. 711 00:32:11,600 --> 00:32:13,040 ALANA: Tastes really good, too. 712 00:32:14,280 --> 00:32:17,720 I'm actually feeling pretty confident. 713 00:32:17,720 --> 00:32:19,680 The burnt butter parfait is all ready. 714 00:32:19,680 --> 00:32:21,880 Then there's the wattle seed flaky pastry. 715 00:32:21,880 --> 00:32:24,120 It's going to just sort of melt in your mouth 716 00:32:24,120 --> 00:32:26,360 with all those beautiful buttery layers. 717 00:32:27,640 --> 00:32:31,560 The sour cream butter is exactly how it's supposed to be, 718 00:32:31,560 --> 00:32:33,480 and my apricot jam lifts 719 00:32:33,480 --> 00:32:36,800 and makes that really fresh flavour on the plate. 720 00:32:36,800 --> 00:32:38,960 LAURA: Nice, Alana. Nice. Nice, nice. 721 00:32:38,960 --> 00:32:42,280 I have put butter on butter and butter on butter 722 00:32:42,280 --> 00:32:44,320 in every element on this dish. 723 00:32:44,320 --> 00:32:47,400 But also the flavours are balanced. Looks gorgeous. 724 00:32:47,400 --> 00:32:48,440 Thank you. 725 00:32:48,440 --> 00:32:51,400 'Butter' be good. You've got one minute to go. 726 00:32:51,400 --> 00:32:53,760 Allez! Come on, guys. 727 00:32:53,760 --> 00:32:56,440 Come on, guys! Let's go, Samira. 728 00:32:56,440 --> 00:32:58,920 SAMIRA: I'm feeling great. I definitely feel like I've hit the brief. 729 00:32:58,920 --> 00:33:01,120 As you can see, everything is kind of loaded with butter. 730 00:33:01,120 --> 00:33:03,360 We've got the ghee-fried bread. 731 00:33:03,360 --> 00:33:05,840 We've got the butter-infused rice. 732 00:33:05,840 --> 00:33:07,400 You've got the ghee-fried nuts. 733 00:33:07,400 --> 00:33:09,480 And we've also got our chicken, 734 00:33:09,480 --> 00:33:12,240 which was sauteed in lots of butter as well. 735 00:33:12,240 --> 00:33:15,600 So butter is the hero. I'm creating butter as the hero. 736 00:33:15,600 --> 00:33:18,160 Oh, my God. Yum. Looks delicious. 737 00:33:18,160 --> 00:33:21,280 Time to butter us up in 10... 738 00:33:21,280 --> 00:33:22,280 You've got to go, Tim. 739 00:33:24,000 --> 00:33:25,280 JUDGES: Nine.... 740 00:33:25,280 --> 00:33:28,000 Jesus Christ! JUDGES: ..eight... 741 00:33:28,000 --> 00:33:29,520 Ready to go. 742 00:33:29,520 --> 00:33:31,920 ..seven... Alright. 743 00:33:31,920 --> 00:33:33,520 ..six... Perfect. 744 00:33:33,520 --> 00:33:36,080 ..five... Oh, my God. 745 00:33:36,080 --> 00:33:38,240 ..four... 746 00:33:38,240 --> 00:33:39,360 ..three... 747 00:33:40,400 --> 00:33:42,480 ..two... 748 00:33:42,480 --> 00:33:44,040 ..one! 749 00:33:44,040 --> 00:33:45,040 That is it. 750 00:33:45,040 --> 00:33:46,840 (APPLAUSE) 751 00:33:46,840 --> 00:33:48,400 Well done, everybody! 752 00:33:49,920 --> 00:33:51,560 How did you go, Darrshi? Good, mate. 753 00:33:51,560 --> 00:33:53,400 Looks really good, man. 754 00:33:53,400 --> 00:33:55,200 How did you go, alright, mate? Oh... 755 00:33:55,200 --> 00:33:56,480 Did you get it up? 756 00:33:56,480 --> 00:33:59,080 Yeah, it's just going to depend on that ducky. 757 00:33:59,080 --> 00:34:00,600 That was a pretty up and down cook. 758 00:34:00,600 --> 00:34:03,440 Um, tried my hardest. I don't want to go home. 759 00:34:03,440 --> 00:34:05,400 I just want to stay and keep fighting, 760 00:34:05,400 --> 00:34:09,120 keep learning and keep cooking dishes that I love. 761 00:34:13,040 --> 00:34:14,520 BEN: Alright. 762 00:34:14,520 --> 00:34:17,680 I haven't used my pin, and it's a pretty big risk, I have to say. 763 00:34:17,680 --> 00:34:19,400 I'm hoping some people have made some big errors. 764 00:34:19,400 --> 00:34:21,760 It's my dish. It's not perfect. Um... 765 00:34:21,760 --> 00:34:23,960 Fingers crossed is all I can say. 766 00:34:33,280 --> 00:34:35,800 We gave them all the tools for success today - 767 00:34:35,800 --> 00:34:39,880 75 minutes, open pantry, garden was open 768 00:34:39,880 --> 00:34:42,080 and a big old face-full of butter. Yeah. 769 00:34:42,080 --> 00:34:45,600 They should be creating some pretty amazing dishes, right? 770 00:34:45,600 --> 00:34:48,800 We all love butter and we're so excited to try all of these dishes. 771 00:34:48,800 --> 00:34:50,960 But at the end of the day, it's an elimination. 772 00:34:50,960 --> 00:34:52,640 So somebody's going home. Oh, yeah. 773 00:34:52,640 --> 00:34:54,840 Shall we get the first dish in? Yeah. 774 00:34:57,000 --> 00:34:58,480 Good luck, Samira. SAMIRA: Thank you. 775 00:34:58,480 --> 00:35:01,440 I'm super proud of my dish, and I think it showcases butter. 776 00:35:02,720 --> 00:35:05,200 So I'm feeling confident now, 777 00:35:05,200 --> 00:35:07,680 but we just have to wait and see. 778 00:35:07,680 --> 00:35:10,120 (THEY GREET SAMIRA) 779 00:35:10,120 --> 00:35:11,920 I've never had chicken in a jug before. 780 00:35:11,920 --> 00:35:14,240 That's a new experience. (LAUGHS) 781 00:35:14,240 --> 00:35:15,920 Samira, what have you made? 782 00:35:15,920 --> 00:35:20,040 Today, I have brought you a little taste of home. 783 00:35:20,040 --> 00:35:23,600 So, fattet jaj and a Middle Eastern vermicelli rice. 784 00:35:23,600 --> 00:35:26,680 So, talk to us about butter. Where does that go in this dish? 785 00:35:26,680 --> 00:35:29,000 So there is butter in almost every element. 786 00:35:29,000 --> 00:35:32,080 So I have made fresh bread which I've then fried in ghee. 787 00:35:32,080 --> 00:35:35,120 Of course you have. Yeah. 788 00:35:35,120 --> 00:35:38,360 I sauteed my chicken in some ghee as well 789 00:35:38,360 --> 00:35:41,040 and made a nice sauce out of that. 790 00:35:41,040 --> 00:35:42,440 And a burnt butter ghee. 791 00:35:42,440 --> 00:35:44,240 I fried my nuts in it 792 00:35:44,240 --> 00:35:45,760 and the vermicelli is cooked in the ghee. 793 00:35:45,760 --> 00:35:47,400 Same with the rice. 794 00:35:47,400 --> 00:35:50,120 And why did you choose this dish to showcase butter? 795 00:35:50,120 --> 00:35:53,720 I wanted to show you guys something from when I was a child. 796 00:35:53,720 --> 00:35:55,880 When Dad used to pick us up from primary school, 797 00:35:55,880 --> 00:35:58,640 we'd jump in the car saying, "What has Mum made for dinner?" 798 00:35:58,640 --> 00:36:00,760 And the moment he would say fattet jaj, 799 00:36:00,760 --> 00:36:02,640 my heart would be jumping for joy. 800 00:36:02,640 --> 00:36:05,040 Ah, nice. Ha-ha! Let's go. 801 00:36:09,120 --> 00:36:11,440 I did not expect that to go on the bread. 802 00:36:11,440 --> 00:36:13,920 Everything gets layered up. Oh-ho! 803 00:36:17,000 --> 00:36:19,640 JEAN-CHRISTOPHE: Wow, wow, look at that. Oh, wow. 804 00:36:22,400 --> 00:36:25,520 SAMIRA: May you eat with gladness and good health. 805 00:36:26,800 --> 00:36:28,960 Let's plate this thing because I can't wait to eat it. 806 00:36:28,960 --> 00:36:30,680 Yeah, like, can we shut up and eat? 807 00:36:37,560 --> 00:36:39,360 Oh! 808 00:36:47,360 --> 00:36:49,000 I've got to hand it to Samira. 809 00:36:49,000 --> 00:36:51,840 This will be the best dish I eat all day, I guarantee it. 810 00:36:53,000 --> 00:36:54,600 Maybe the best dish I eat all week. 811 00:36:54,600 --> 00:36:56,280 Maybe the best dish I eat all month. 812 00:36:56,280 --> 00:36:59,760 This is pure, pure class. 813 00:36:59,760 --> 00:37:02,760 And there's no better dish to bring out on a day like today. 814 00:37:02,760 --> 00:37:05,120 Because it is all about the butter. 815 00:37:05,120 --> 00:37:07,040 Let's start with her use of ghee. 816 00:37:07,040 --> 00:37:09,280 She's not only incorporated that into various elements 817 00:37:09,280 --> 00:37:11,640 and fried it off, she's taken it to the edge 818 00:37:11,640 --> 00:37:15,080 so that it gets that extra depth of flavour, that nuttiness. 819 00:37:15,080 --> 00:37:17,520 And then when you fry elements in that, 820 00:37:17,520 --> 00:37:19,760 like her rice and her vermicelli, 821 00:37:19,760 --> 00:37:22,280 there's something about the way the butter is mixed through 822 00:37:22,280 --> 00:37:26,320 that makes every grain and noodle an individual delight, 823 00:37:26,320 --> 00:37:29,000 even though you're scooping in whole mouthfuls. 824 00:37:30,440 --> 00:37:32,480 This is real shovel-into-your-gob food. 825 00:37:32,480 --> 00:37:33,720 It is so more-ish. 826 00:37:33,720 --> 00:37:37,640 Do you know what fascinates me is that thing is swimming in butter? 827 00:37:37,640 --> 00:37:41,760 But because of that garlic in that acidic yoghurt, 828 00:37:41,760 --> 00:37:43,240 that just cuts through everything 829 00:37:43,240 --> 00:37:45,360 and you just keep going back for more. 830 00:37:45,360 --> 00:37:47,480 I think my favourite dish from Samira so far. 831 00:37:47,480 --> 00:37:49,800 SOFIA: Yeah. Me too. 832 00:37:49,800 --> 00:37:51,600 What we had is stunning. 833 00:37:51,600 --> 00:37:53,280 Not just the dish itself, 834 00:37:53,280 --> 00:37:55,520 but the transferring something to us. 835 00:37:55,520 --> 00:37:57,480 Oh, it's 10 out of 10, just for that. 836 00:37:57,480 --> 00:38:01,360 She's poached the chicken first. Shredded into the ghee. 837 00:38:01,360 --> 00:38:04,960 So that piece of chicken is succ-u-lent. 838 00:38:04,960 --> 00:38:09,600 Those little squares of fried pita, it is just... 839 00:38:09,600 --> 00:38:11,240 (PITA SNAPS) ..a delight. 840 00:38:11,240 --> 00:38:16,840 This is one of the dishes I will memorise for a very long time. 841 00:38:16,840 --> 00:38:18,480 Good luck, Sarah. Thanks. 842 00:38:22,400 --> 00:38:25,280 I am really feeling the pressure now. 843 00:38:26,880 --> 00:38:29,600 There's some really incredible cooks here today, 844 00:38:29,600 --> 00:38:32,760 and I decided to just embrace 845 00:38:32,760 --> 00:38:35,360 the ugly-delicious with this butter chicken. 846 00:38:36,480 --> 00:38:37,640 (THEY GREET SARAH) 847 00:38:39,720 --> 00:38:42,680 This dish has to taste amazing. 848 00:38:42,680 --> 00:38:45,200 And if it doesn't, I could be going home. 849 00:38:59,920 --> 00:39:02,760 So, Sarah, tell us what you've made. 850 00:39:02,760 --> 00:39:05,080 So I've made butter chicken. 851 00:39:05,080 --> 00:39:06,400 And fresh roti. 852 00:39:07,600 --> 00:39:10,760 Butter chicken is one of those hot favourites. Right? 853 00:39:10,760 --> 00:39:13,720 So how do you think this rates? 854 00:39:13,720 --> 00:39:14,920 Yeah, I'm really happy with it. 855 00:39:14,920 --> 00:39:18,080 I think there's some nice char, some nice smoke in there. 856 00:39:18,080 --> 00:39:20,280 Um, good amount of butter as well. 857 00:39:20,280 --> 00:39:23,080 Butter chicken gravy and also the donga method. 858 00:39:23,080 --> 00:39:27,040 So, smoked charcoal with butter to make it a little bit smoky. 859 00:39:27,040 --> 00:39:29,120 Oh, yes! Yes, yes, yes. Cool. 860 00:39:29,120 --> 00:39:31,000 Thank you. Thanks. 861 00:39:31,000 --> 00:39:32,880 Thank you, Sarah! 862 00:39:32,880 --> 00:39:34,120 Wow. 863 00:39:34,120 --> 00:39:35,720 The thing, though, about butter chicken 864 00:39:35,720 --> 00:39:37,880 is that while it's a really common dish, 865 00:39:37,880 --> 00:39:39,720 a good version of it absolutely deserves 866 00:39:39,720 --> 00:39:41,360 a place in a restaurant. 100%. 867 00:39:41,360 --> 00:39:44,400 It is the most bastardised Indian dish of all time. 868 00:39:44,400 --> 00:39:45,920 Yeah. Yeah. 869 00:39:48,240 --> 00:39:49,960 That is a nostril-tickler. 870 00:39:49,960 --> 00:39:51,800 Oh! Oh! 871 00:40:03,440 --> 00:40:06,040 I've been lucky enough to have my fair share of butter chickens. 872 00:40:06,040 --> 00:40:07,760 Good butter chickens at that. 873 00:40:07,760 --> 00:40:09,360 This is right up the top. 874 00:40:11,640 --> 00:40:15,280 I feel like people think that this would be a weird one to cook 875 00:40:15,280 --> 00:40:16,760 for a butter challenge, 876 00:40:16,760 --> 00:40:20,040 but this dish doesn't exist without butter. 877 00:40:20,040 --> 00:40:24,400 The butter provides that roundness to the sauce, and it's skilful. 878 00:40:24,400 --> 00:40:26,240 It's easy to do it. 879 00:40:26,240 --> 00:40:27,600 It's hard to master. 880 00:40:27,600 --> 00:40:29,440 And that is special. 881 00:40:31,160 --> 00:40:33,040 You know, rocking out with two elements, like that, 882 00:40:33,040 --> 00:40:35,120 that she threw down, 883 00:40:35,120 --> 00:40:38,400 and she had the flavour to justify it. 884 00:40:38,400 --> 00:40:40,720 Like, the smokiness - 885 00:40:40,720 --> 00:40:43,040 I love that she used that traditional method. 886 00:40:43,040 --> 00:40:44,360 It's so cool. 887 00:40:44,360 --> 00:40:49,400 And just that viscosity of that sauce is so perfect. 888 00:40:49,400 --> 00:40:53,600 I'm really relieved that Sarah went with a traditional 889 00:40:53,600 --> 00:40:55,200 butter chicken... Oh, same. 890 00:40:55,200 --> 00:40:57,240 ..and didn't try to sort of spec everything up... Same. 891 00:40:57,240 --> 00:40:59,200 ..because if it ain't broke, don't fix it. 892 00:40:59,200 --> 00:41:01,480 And Sarah knew she had to cook us one of the best 893 00:41:01,480 --> 00:41:03,080 butter chickens we've ever had, 894 00:41:03,080 --> 00:41:04,240 and she did. 895 00:41:04,240 --> 00:41:06,080 It is very good. 896 00:41:14,040 --> 00:41:15,480 Hey, Alana. Hello. How are you? 897 00:41:15,480 --> 00:41:16,640 Hello. Very good. 898 00:41:16,640 --> 00:41:18,480 Wow. Mmm. 899 00:41:20,200 --> 00:41:22,320 So, I've made a burnt butter parfait 900 00:41:22,320 --> 00:41:25,520 with a little flaky butter pastry on the bottom. 901 00:41:25,520 --> 00:41:29,200 I made sour cream butter and added some salted honey. 902 00:41:29,200 --> 00:41:32,040 And from the whey from that, I made a caramel as well, 903 00:41:32,040 --> 00:41:35,560 and that little apricot and ginger jam. 904 00:41:35,560 --> 00:41:40,080 So you made your own sour cream butter? 905 00:41:40,080 --> 00:41:41,560 Yes. Oh, wow. 906 00:41:41,560 --> 00:41:43,680 Yeah. Hopefully it tastes delicious. 907 00:41:43,680 --> 00:41:44,920 Well, we can't wait to try it. 908 00:41:44,920 --> 00:41:46,480 Thank you. Thank you. 909 00:41:46,480 --> 00:41:47,840 Well done. Good luck, Alana. 910 00:42:06,000 --> 00:42:08,760 This is a bit of a love letter to butter from Alana. 911 00:42:08,760 --> 00:42:10,400 (OTHERS CHUCKLE) 912 00:42:10,400 --> 00:42:13,680 And I think it's really capitalised on butter as a flavour, 913 00:42:13,680 --> 00:42:17,120 not just butter as a technique or in a sauce. 914 00:42:17,120 --> 00:42:19,760 So, her parfait is so obviously 915 00:42:19,760 --> 00:42:24,040 that deep caramelised butter flavour, buttery pastry, 916 00:42:24,040 --> 00:42:25,920 a caramel, which is made from the whey, 917 00:42:25,920 --> 00:42:28,600 which is such a great use of ingredients. 918 00:42:28,600 --> 00:42:30,560 She's one of the contestants 919 00:42:30,560 --> 00:42:33,040 I feel really listens to her ingredients. 920 00:42:33,040 --> 00:42:34,560 Mm. Does that make sense? 921 00:42:34,560 --> 00:42:38,640 She really knows how to draw the essence of whatever it is out. 922 00:42:38,640 --> 00:42:40,760 Yeah, she's a little silent assassin, isn't she? 923 00:42:40,760 --> 00:42:44,840 Yeah, I think, Alana just gave us an amazing treat. 924 00:42:44,840 --> 00:42:47,840 Using the butter into a parfait, 925 00:42:47,840 --> 00:42:51,320 just enough without to have the parfait to be split 926 00:42:51,320 --> 00:42:52,440 when it's iced, 927 00:42:52,440 --> 00:42:55,600 it is a big deal, and she's succeeded. 928 00:42:58,520 --> 00:43:00,280 Hello. 929 00:43:00,280 --> 00:43:01,560 How are we? 930 00:43:03,480 --> 00:43:05,760 Theo, what have you made? 931 00:43:05,760 --> 00:43:07,840 Choux buns with a lot of butter in them. 932 00:43:10,160 --> 00:43:12,880 Let's hope the 'choux' fits. JEAN-CHRISTOPHE: Thank you, Theo. 933 00:43:14,320 --> 00:43:18,920 Now the buttercream on the top and the chestnut creme pat 934 00:43:18,920 --> 00:43:20,640 is super light, 935 00:43:20,640 --> 00:43:23,080 and the fresh strawberry with this complements. 936 00:43:23,080 --> 00:43:27,200 So I am super excited about this dish. 937 00:43:28,560 --> 00:43:30,040 Hello. Hey, Deccas. 938 00:43:30,040 --> 00:43:31,520 Hi, Declan. How are we? 939 00:43:31,520 --> 00:43:33,000 Deccas, what have you cooked? 940 00:43:33,000 --> 00:43:35,480 John Dory ballotine with zucchini flowers 941 00:43:35,480 --> 00:43:37,800 and a pea and dill butter sauce. 942 00:43:37,800 --> 00:43:39,320 Interestingly enough, 943 00:43:39,320 --> 00:43:41,320 reminds me just so much of the fish and chips 944 00:43:41,320 --> 00:43:42,760 that I used to have growing up. 945 00:43:42,760 --> 00:43:46,480 And I think that's a combination of this beautiful butter sauce 946 00:43:46,480 --> 00:43:48,640 that reminds me a little bit of tartare, 947 00:43:48,640 --> 00:43:50,760 especially with that thin, 948 00:43:50,760 --> 00:43:53,600 crisp batter on the zucchini flowers, 949 00:43:53,600 --> 00:43:55,360 which gives that chip-like effect. 950 00:43:55,360 --> 00:43:57,080 So, a lot to love here. 951 00:43:57,080 --> 00:43:59,040 Jamie, what's the dish? 952 00:43:59,040 --> 00:44:01,640 JAMIE: Beurre noisette poached kingfish. 953 00:44:01,640 --> 00:44:05,640 A few different textures of pumpkin, squash and sea succulents. 954 00:44:05,640 --> 00:44:07,600 What a dish. I really love that. 955 00:44:07,600 --> 00:44:10,800 Like, you can taste the butter in every single element, 956 00:44:10,800 --> 00:44:11,800 Mm-hm. 957 00:44:11,800 --> 00:44:15,920 But it doesn't come together really heavy and rich. 958 00:44:15,920 --> 00:44:17,200 It is very light. 959 00:44:21,400 --> 00:44:24,520 I haven't played the pin, knowing that my dish is not great. 960 00:44:26,840 --> 00:44:29,880 Yeah, I would be absolutely gutted to go home wearing this thing. 961 00:44:38,640 --> 00:44:40,760 OK, Ben, what did you make? 962 00:44:42,600 --> 00:44:46,360 I made fillet of lamb poached in beurre noisette, 963 00:44:46,360 --> 00:44:48,160 infused with rosemary and thyme. 964 00:44:48,160 --> 00:44:51,000 There's a freekeh tabbouleh and anchovy butter. 965 00:44:51,000 --> 00:44:53,240 There's a parsnip puree, which has also got butter in it. 966 00:44:54,440 --> 00:44:56,880 Lamb in butter - that was our question, 967 00:44:56,880 --> 00:44:59,800 whether we'd be able to, you know, taste the butter. 968 00:44:59,800 --> 00:45:01,080 Yeah. 969 00:45:01,080 --> 00:45:04,360 You've then doubled down and put, like, a compound butter. 970 00:45:04,360 --> 00:45:05,400 Yeah. 971 00:45:05,400 --> 00:45:07,160 Have you managed to keep the balance of the dish now? 972 00:45:07,160 --> 00:45:09,080 No, I mean, it's... The dish isn't perfect by any stretch. 973 00:45:09,080 --> 00:45:10,440 Would have liked a little bit more time 974 00:45:10,440 --> 00:45:11,960 to balance everything a bit better, 975 00:45:11,960 --> 00:45:14,040 but I still think, broadly, it's there. 976 00:45:15,600 --> 00:45:20,320 It feels like the way you cook is very experimental. 977 00:45:22,000 --> 00:45:24,080 Are you, like, flying close to the sun 978 00:45:24,080 --> 00:45:25,880 because you've got the pin on? 979 00:45:25,880 --> 00:45:27,320 The pin's a weird one. 980 00:45:27,320 --> 00:45:28,800 I'm not sure it helps your cook, actually. 981 00:45:28,800 --> 00:45:31,600 I think, like, every time you make a slight mistake, you kind of go... 982 00:45:31,600 --> 00:45:32,840 "Should I play it?" Yeah. Yeah. 983 00:45:32,840 --> 00:45:34,440 And it just...it's kind of always in your head. 984 00:45:34,440 --> 00:45:36,840 And it's not something you can really understand until it happens. 985 00:45:36,840 --> 00:45:39,440 In all honesty, I kind of think I might cook better without it. 986 00:45:40,920 --> 00:45:42,920 Time will tell if you made the right decision, mate. 987 00:45:42,920 --> 00:45:44,400 It will. Do you want to finish it up? 988 00:45:44,400 --> 00:45:45,880 Yeah, I will. Yeah. 989 00:45:50,840 --> 00:45:52,800 His hand's shaking. 990 00:45:55,840 --> 00:45:57,760 Enjoy. Thanks, mate. 991 00:45:57,760 --> 00:45:59,840 JEAN CHRISTOPHE: Thank you, Ben. 992 00:45:59,840 --> 00:46:01,520 Bless him. 993 00:46:01,520 --> 00:46:03,560 I feel like the pin is really starting to weigh him down. 994 00:46:03,560 --> 00:46:04,800 Yeah. 995 00:46:04,800 --> 00:46:08,160 It doesn't look like the dish cooked by a guy 996 00:46:08,160 --> 00:46:12,120 who's confident enough in that dish to not play his pin. 997 00:46:12,120 --> 00:46:13,160 Yeah. 998 00:46:13,160 --> 00:46:14,440 You know, it doesn't look faultless. 999 00:46:14,440 --> 00:46:17,360 And for me, if my dish wasn't faultless, 1000 00:46:17,360 --> 00:46:18,920 I'd be... Straight up. 1001 00:46:18,920 --> 00:46:20,720 ..putting my hand up with that pin in the air. 1002 00:46:20,720 --> 00:46:22,720 Yeah, especially today. Yeah. Yeah, a lot on the line. 1003 00:46:37,320 --> 00:46:39,160 Oh, that's not a good face. Bizarre. 1004 00:46:51,000 --> 00:46:52,440 ANNOUNCER: In the mood to cook? 1005 00:46:52,440 --> 00:46:53,800 Grab your aprons 1006 00:46:53,800 --> 00:46:57,480 and try these delicious, MasterChef-approved recipes 1007 00:46:57,480 --> 00:46:58,880 on 10Play. 1008 00:47:11,240 --> 00:47:13,120 I'm afraid to say 1009 00:47:13,120 --> 00:47:17,320 I am not impressed about Ben's dish. 1010 00:47:20,080 --> 00:47:22,800 The lamb fillet, yeah, is nice and pink, 1011 00:47:22,800 --> 00:47:26,920 but I can't get any butter smell or flavours out of the meat. 1012 00:47:26,920 --> 00:47:30,800 The parsnip puree is bland, 1013 00:47:30,800 --> 00:47:33,480 and I can't get any butter. 1014 00:47:33,480 --> 00:47:37,800 Now, the tabbouleh is a little bit crunchy. 1015 00:47:37,800 --> 00:47:39,160 The sauce... (SIGHS) 1016 00:47:41,520 --> 00:47:43,760 I just hate it when it's a disaster. 1017 00:47:43,760 --> 00:47:45,040 It's a disaster. 1018 00:47:45,040 --> 00:47:47,120 It's a disaster. That's it. 1019 00:47:49,520 --> 00:47:53,000 Did everyone find, also, the butter did not cut through the lamb fat? 1020 00:47:53,000 --> 00:47:54,160 Not at all. Yeah. 1021 00:47:54,160 --> 00:47:58,560 It actually just made it this weird kind of murky flavour. 1022 00:47:58,560 --> 00:48:00,360 You know, when butter gets cooked down so much, 1023 00:48:00,360 --> 00:48:02,040 like, it gets that... Cheesy? 1024 00:48:02,040 --> 00:48:05,800 ..that real, um, unpleasant taste, it loses all its freshness. 1025 00:48:05,800 --> 00:48:06,840 Mm. 1026 00:48:06,840 --> 00:48:09,400 I think that the thing that he based his dish around, 1027 00:48:09,400 --> 00:48:12,000 being that lamb cooked in beurre noisette, 1028 00:48:12,000 --> 00:48:14,080 he knew that wasn't going to be enough. 1029 00:48:14,080 --> 00:48:15,240 And then, it was like, 1030 00:48:15,240 --> 00:48:18,000 "Well, I'm going to put a compound butter on a dish 1031 00:48:18,000 --> 00:48:20,760 "that's already got a sauce and a puree." 1032 00:48:20,760 --> 00:48:22,360 It just didn't need to be there. 1033 00:48:22,360 --> 00:48:23,640 No. 1034 00:48:23,640 --> 00:48:26,960 I think the lamb, yes, it's nice and pink... 1035 00:48:28,360 --> 00:48:31,640 ..but is that going to be enough to save him 1036 00:48:31,640 --> 00:48:34,360 from leaving the MasterChef kitchen with a pin on his apron? 1037 00:48:34,360 --> 00:48:36,000 Oof. Oh-la-la-la-la. 1038 00:48:36,000 --> 00:48:37,400 I'm worried for him. 1039 00:48:40,600 --> 00:48:42,120 Hi, Snez. Hi. 1040 00:48:43,200 --> 00:48:49,040 So, I made a butter puff pastry and beef bourguignon. 1041 00:48:49,040 --> 00:48:52,080 I think the beef bourguignon is well presented. 1042 00:48:52,080 --> 00:48:55,000 I like the flavours. I can get the wine. 1043 00:48:55,000 --> 00:48:59,600 The puff pastry with butter is delicious. 1044 00:48:59,600 --> 00:49:01,440 Darrsh. Hey, guys. How are you? 1045 00:49:01,440 --> 00:49:03,480 Hi, Darrsh. What is this? 1046 00:49:03,480 --> 00:49:05,360 We've got a butter-poached marron. 1047 00:49:05,360 --> 00:49:08,880 Butter and parsley emulsion over the top. 1048 00:49:08,880 --> 00:49:11,760 You've got some pickled apples, a beurre blanc, 1049 00:49:11,760 --> 00:49:13,680 and some sauteed chard on the bottom. 1050 00:49:13,680 --> 00:49:16,200 Classy-looking dish by Darrsh. 1051 00:49:16,200 --> 00:49:18,960 If that came to the table in most restaurants, 1052 00:49:18,960 --> 00:49:20,920 then I'd be like, "This is... ..this is going to be great." 1053 00:49:20,920 --> 00:49:22,400 And it was. 1054 00:49:22,400 --> 00:49:25,000 Really beautiful butter poaching in that marron. 1055 00:49:25,000 --> 00:49:28,000 And I really like that Swiss chard on the bottom - 1056 00:49:28,000 --> 00:49:30,840 simple but really delicate and light touch with it, 1057 00:49:30,840 --> 00:49:32,560 and perfectly balanced. 1058 00:49:32,560 --> 00:49:34,800 Couldn't think of a better dish to cook for this challenge. 1059 00:49:34,800 --> 00:49:35,840 Oh, yeah. 1060 00:49:38,280 --> 00:49:40,080 Hi, Audra. Hello. Audra. 1061 00:49:40,080 --> 00:49:42,840 So, today, I've made for you a frangipane tart, 1062 00:49:42,840 --> 00:49:46,200 brown butter-roasted nuts and roasted apricots. 1063 00:49:46,200 --> 00:49:51,920 This is what I really recognise as a frangipane tart. 1064 00:49:51,920 --> 00:49:55,280 First, the presentation is extraordinary. 1065 00:49:55,280 --> 00:49:57,200 This is the front cover of a magazine. 1066 00:49:59,080 --> 00:50:00,960 Then we come down to the tart. 1067 00:50:00,960 --> 00:50:02,600 The butter, which is important, 1068 00:50:02,600 --> 00:50:04,640 you've got that nuttiness inside - 1069 00:50:04,640 --> 00:50:06,240 it's just perfect. 1070 00:50:06,240 --> 00:50:09,000 So I absolutely love it. 1071 00:50:14,120 --> 00:50:16,000 BEAU: I'm a novice with this marron. 1072 00:50:16,000 --> 00:50:18,080 I think it looks OK, 1073 00:50:18,080 --> 00:50:19,880 but I don't know marron. 1074 00:50:19,880 --> 00:50:21,560 I really don't. 1075 00:50:21,560 --> 00:50:22,800 Hello. Oh, hello. 1076 00:50:22,800 --> 00:50:24,360 Oh. 1077 00:50:24,360 --> 00:50:25,880 Ooh! 1078 00:50:29,280 --> 00:50:30,760 So tell us what you've made, 1079 00:50:30,760 --> 00:50:33,560 and describe where the butter elements are. 1080 00:50:33,560 --> 00:50:37,960 OK, so I've got marron with a parsnip puree. 1081 00:50:37,960 --> 00:50:39,600 There's a lot of butter in that. 1082 00:50:39,600 --> 00:50:43,920 Then, an nduja, anchovy, lemon, shallot butter. 1083 00:50:43,920 --> 00:50:46,920 Then, the salad is pickled fennel, 1084 00:50:46,920 --> 00:50:50,200 grape, herbs and the claws. 1085 00:50:51,480 --> 00:50:53,800 Nduja and anchovy are quite strong flavours, yeah? 1086 00:50:53,800 --> 00:50:54,800 Yeah. 1087 00:50:54,800 --> 00:50:56,160 So what we want to know is... 1088 00:50:57,280 --> 00:50:58,920 ..'nduja' taste the butter or not? 1089 00:50:58,920 --> 00:51:01,160 Yeah, you certainly do. (LAUGHS) 1090 00:51:01,160 --> 00:51:03,480 I think that the creaminess... 1091 00:51:03,480 --> 00:51:05,800 Was there a joke in there? 1092 00:51:05,800 --> 00:51:07,320 Smashed it. Straight over. 1093 00:51:07,320 --> 00:51:09,240 Smashed. 'Nduja' taste the butter or...? 1094 00:51:09,240 --> 00:51:10,400 Oh, 'nduja'! 1095 00:51:10,400 --> 00:51:12,040 And then, you say, "Nju-do." Yeah? (LAUGHS) 1096 00:51:12,040 --> 00:51:14,160 Oh, you certainly do. (CHUCKLES) 1097 00:51:14,160 --> 00:51:15,840 Thank you, Beau. Thank you. 1098 00:51:15,840 --> 00:51:17,720 Cheers, mate. Thank you. 1099 00:51:37,640 --> 00:51:38,960 Wow, what a dish. 1100 00:51:41,120 --> 00:51:42,360 I think Beau has delivered 1101 00:51:42,360 --> 00:51:45,360 the most delicious dish so far 1102 00:51:45,360 --> 00:51:47,840 in his repertoire. 1103 00:51:50,680 --> 00:51:53,040 And he turned out a dish, 1104 00:51:53,040 --> 00:51:56,280 which I would pay a fortune to enjoy. 1105 00:51:57,800 --> 00:52:01,040 It is unbelievable how precise, 1106 00:52:01,040 --> 00:52:05,240 how faultless this dish is. 1107 00:52:05,240 --> 00:52:08,400 The marron is 10 out of 10 - 1108 00:52:08,400 --> 00:52:09,920 the colours, the textures. 1109 00:52:09,920 --> 00:52:12,200 The smell is exemplary. 1110 00:52:12,200 --> 00:52:14,040 It is... You know what? 1111 00:52:14,040 --> 00:52:16,320 I'm going to take that into my restaurant. 1112 00:52:16,320 --> 00:52:18,560 Ooh! Perfect. Yeah. That's it. 1113 00:52:19,640 --> 00:52:21,120 He's browned off his butter 1114 00:52:21,120 --> 00:52:22,760 so it gets that sweetness and that depth, 1115 00:52:22,760 --> 00:52:26,240 but I don't think he's overdone it on the nduja or the anchovy. 1116 00:52:26,240 --> 00:52:28,280 And I think he's tasted everything together, 1117 00:52:28,280 --> 00:52:30,440 and it works an absolute treat. 1118 00:52:30,440 --> 00:52:33,760 Marron was spectacularly cooked. 1119 00:52:33,760 --> 00:52:37,440 Like, for a guy who's touched that product once in his lifetime, 1120 00:52:37,440 --> 00:52:40,400 to pull it out like that and cook it like that, that's special. 1121 00:52:40,400 --> 00:52:42,320 Really, really special. 1122 00:52:42,320 --> 00:52:45,000 I do feel like this is showing evolution. 1123 00:52:45,000 --> 00:52:46,240 Mm. 1124 00:52:46,240 --> 00:52:49,160 So if this is Beau pushing himself, I want more of it. 1125 00:52:53,520 --> 00:52:54,960 TIM: I'm so worried. 1126 00:52:54,960 --> 00:52:57,680 Today wasn't my best cook. 1127 00:52:57,680 --> 00:53:00,080 I'm really hoping that this confit duck 1128 00:53:00,080 --> 00:53:01,480 is just falling off the bone. 1129 00:53:02,560 --> 00:53:04,440 Hey, Tim. Hi, guys. 1130 00:53:14,880 --> 00:53:16,320 Tim, what did you cook? 1131 00:53:16,320 --> 00:53:19,720 Today, I've made you confit duck maryland, 1132 00:53:19,720 --> 00:53:21,040 celeriac puree, 1133 00:53:21,040 --> 00:53:24,840 and there's some miso, garlic, mushrooms, 1134 00:53:24,840 --> 00:53:29,280 shallots and asparagus with a duck and pork jus. 1135 00:53:29,280 --> 00:53:32,720 Tim, you said you wanted to be more relaxed and have fun today. 1136 00:53:32,720 --> 00:53:33,720 (CHUCKLES) 1137 00:53:33,720 --> 00:53:35,800 Do you feel like you were? Not really. 1138 00:53:35,800 --> 00:53:37,560 (LAUGHS) Not really. 1139 00:53:37,560 --> 00:53:38,960 Um... 1140 00:53:38,960 --> 00:53:41,840 It's hard going from saying you're going to be relaxed, 1141 00:53:41,840 --> 00:53:45,720 and just knowing that this could be the last dish that I cook 1142 00:53:45,720 --> 00:53:47,080 in this hallowed place. 1143 00:53:47,080 --> 00:53:48,760 The pressure does get to you. 1144 00:53:48,760 --> 00:53:51,000 You do get in your own head. 1145 00:53:51,000 --> 00:53:53,960 Were you like that the first time in the competition? 1146 00:53:53,960 --> 00:53:55,680 Not really. 1147 00:53:55,680 --> 00:54:00,440 I want to get back to that bloke 'cause he was just loving life. 1148 00:54:00,440 --> 00:54:02,600 It's you, by the way. That bloke is you. 1149 00:54:02,600 --> 00:54:05,200 I know, yeah. He's in here somewhere. 1150 00:54:05,200 --> 00:54:07,320 He just needs to get out again. 1151 00:54:07,320 --> 00:54:09,000 You're an epic cook. 1152 00:54:09,000 --> 00:54:11,600 I hope we see you fight another day, but let's see how it goes. 1153 00:54:11,600 --> 00:54:13,520 Finish your dish. Thanks, mate. 1154 00:54:21,920 --> 00:54:23,520 Good on you, guys. Enjoy. Thanks, Tim. 1155 00:54:23,520 --> 00:54:25,240 Thanks, Tim. Thanks so much. 1156 00:54:32,440 --> 00:54:35,800 How do I want the duck to be versus how I expect the duck to be 1157 00:54:35,800 --> 00:54:37,400 are two different things. 1158 00:54:38,440 --> 00:54:39,640 I'm worried about Tim. 1159 00:54:40,960 --> 00:54:42,320 Let's have a look. 1160 00:54:57,320 --> 00:54:58,360 Let's have a look. 1161 00:55:06,080 --> 00:55:08,560 Man, it's so tough. 1162 00:55:08,560 --> 00:55:11,160 Look here. The fat hasn't rendered at all. 1163 00:55:18,320 --> 00:55:20,840 So hard to cut. 1164 00:55:20,840 --> 00:55:22,320 Oh. 1165 00:55:33,960 --> 00:55:35,440 The duck is a real problem. 1166 00:55:37,440 --> 00:55:40,880 It's so luxurious when you get a perfect confit duck leg. 1167 00:55:40,880 --> 00:55:42,760 It's lollipop meat. It's lol... Yeah. 1168 00:55:42,760 --> 00:55:44,920 But this is the opposite to that. 1169 00:55:44,920 --> 00:55:47,400 You can see the sinew in here. 1170 00:55:47,400 --> 00:55:50,400 It is literally like a rubber band. 1171 00:55:51,560 --> 00:55:53,960 It's impossible to break through. 1172 00:55:53,960 --> 00:55:57,720 Then I'm like... The celeriac puree, so kind of muddled up 1173 00:55:57,720 --> 00:56:00,440 with the miso mushrooms and the asparagus 1174 00:56:00,440 --> 00:56:03,920 that you don't get the real luxury of the butter in there. 1175 00:56:03,920 --> 00:56:06,160 And the sauce, just not balanced enough. 1176 00:56:06,160 --> 00:56:08,160 It's really sweet on the Madeira. 1177 00:56:09,920 --> 00:56:11,360 I'm super worried for him. 1178 00:56:14,520 --> 00:56:17,600 It is very dangerous, actually. 1179 00:56:17,600 --> 00:56:21,600 I think it's crazy to consider doing a dish like this. 1180 00:56:23,000 --> 00:56:25,400 Duck confit, obviously, we know is a massive mistake. 1181 00:56:25,400 --> 00:56:27,160 Confit is at least 90 minutes, 1182 00:56:27,160 --> 00:56:30,520 and before that, we need to keep the legs in a salt and sugar, 1183 00:56:30,520 --> 00:56:33,800 at least to make sure we can cure a little bit the meat. 1184 00:56:33,800 --> 00:56:35,800 And it's a shame that he missed 1185 00:56:35,800 --> 00:56:38,880 what is the most principal part of the dish 1186 00:56:38,880 --> 00:56:42,640 is to confit in butter the duck. 1187 00:56:45,120 --> 00:56:48,280 I think when you proclaim something that's so classic and that everyone 1188 00:56:48,280 --> 00:56:50,920 knows what the result needs to be, 1189 00:56:50,920 --> 00:56:52,360 there's nowhere to hide. 1190 00:56:58,160 --> 00:56:59,880 Well, a butter challenge - 1191 00:56:59,880 --> 00:57:03,400 it was always going to deliver on good food, right? 1192 00:57:03,400 --> 00:57:07,480 A few of you brought us the best dishes 1193 00:57:07,480 --> 00:57:10,600 that we've seen from you in the competition so far. 1194 00:57:12,200 --> 00:57:16,560 Jamie, Beau, Samira, your dishes were spot-on. 1195 00:57:16,560 --> 00:57:18,480 No notes. Keep it coming. 1196 00:57:18,480 --> 00:57:20,040 (APPLAUSE) 1197 00:57:23,880 --> 00:57:25,320 Oh, wow. 1198 00:57:31,200 --> 00:57:35,440 And, Sarah, I reckon that was the best butter chicken 1199 00:57:35,440 --> 00:57:37,440 that some of us have ever had. Wow. 1200 00:57:38,880 --> 00:57:40,360 You're all safe. Well done. 1201 00:57:46,480 --> 00:57:48,600 I wish that that was where our day ended. 1202 00:57:51,280 --> 00:57:54,680 But as much as we hate this part, we have to send one of you home. 1203 00:57:56,280 --> 00:57:57,920 If I call your name, 1204 00:57:57,920 --> 00:57:59,400 please step forward. 1205 00:58:01,640 --> 00:58:02,880 Ben. 1206 00:58:04,400 --> 00:58:05,520 And Tim. 1207 00:58:06,840 --> 00:58:08,040 Oh, my God. 1208 00:58:13,120 --> 00:58:16,880 Neither of you really nailed your butter components. 1209 00:58:16,880 --> 00:58:18,520 And to add to that, 1210 00:58:18,520 --> 00:58:21,680 Ben, on their own, your elements were OK, 1211 00:58:21,680 --> 00:58:24,160 but together, they didn't eat well. 1212 00:58:26,240 --> 00:58:28,840 Tim, you know that a confit duck leg 1213 00:58:28,840 --> 00:58:30,280 should be pulling away from the bone. 1214 00:58:33,520 --> 00:58:36,280 But I'm gutted to say that yours was very tough. 1215 00:58:38,360 --> 00:58:41,800 And sadly, your other elements didn't come together either... 1216 00:58:44,480 --> 00:58:46,400 ..which is why I'm so sorry, 1217 00:58:46,400 --> 00:58:48,120 you're going home. 1218 00:58:50,160 --> 00:58:51,200 Thanks, mate. 1219 00:58:55,200 --> 00:58:57,640 SOFIA: Tim, our boy from Ballarat, 1220 00:58:57,640 --> 00:58:59,240 you came here to make your boys proud, 1221 00:58:59,240 --> 00:59:00,800 and you've done that and more. 1222 00:59:00,800 --> 00:59:02,440 You're truly an inspiration. 1223 00:59:02,440 --> 00:59:04,080 Thanks, Sof. 1224 00:59:04,080 --> 00:59:06,560 I never thought I'd have the opportunity to cook 1225 00:59:06,560 --> 00:59:08,120 inside of this kitchen again, 1226 00:59:08,120 --> 00:59:10,160 so for that, I'm forever grateful. 1227 00:59:10,160 --> 00:59:14,280 And to be able to cook alongside MasterChef royalty 1228 00:59:14,280 --> 00:59:15,920 is pretty special. 1229 00:59:17,440 --> 00:59:19,120 I'll catch up with these guys for a beer soon. 1230 00:59:19,120 --> 00:59:21,880 We're not invited? (LAUGHTER) 1231 00:59:21,880 --> 00:59:24,200 Any time. Any time, guys. 1232 00:59:24,200 --> 00:59:26,760 Thank you so much for your guidance, 1233 00:59:26,760 --> 00:59:28,720 encouragement and support. 1234 00:59:28,720 --> 00:59:31,040 Like, you guys are amazing. 1235 00:59:31,040 --> 00:59:33,640 Everyone knows you're one of the nicest blokes 1236 00:59:33,640 --> 00:59:35,480 to ever set foot in this kitchen. 1237 00:59:35,480 --> 00:59:36,920 Just wear your heart on your sleeve. 1238 00:59:36,920 --> 00:59:39,040 And everybody here loves you so much. 1239 00:59:39,040 --> 00:59:41,720 Oh, yes. And you should be so proud. 1240 00:59:41,720 --> 00:59:43,440 But for now, it's time to say goodbye. 1241 00:59:48,160 --> 00:59:50,160 Obviously, I'm devastated. 1242 00:59:50,160 --> 00:59:52,840 I didn't want to be going home just yet, 1243 00:59:52,840 --> 00:59:55,640 but I've cooked some dishes that I'm super proud of, 1244 00:59:55,640 --> 00:59:59,120 and I'm just so grateful for the opportunity for Back To Win. 1245 00:59:59,120 --> 01:00:01,400 But, yeah, time to go back to Ballarat. 1246 01:00:01,400 --> 01:00:03,200 See yous in Ballarat for a toastie. 1247 01:00:03,200 --> 01:00:04,440 (CHEERING AND APPLAUSE) 1248 01:00:04,440 --> 01:00:06,880 Give it up for Tim, everybody! 1249 01:00:06,880 --> 01:00:09,480 (CHEERING AND APPLAUSE) 1250 01:00:15,880 --> 01:00:18,400 ANNOUNCER: This week, on MasterChef Australia... 1251 01:00:18,400 --> 01:00:20,840 Please welcome Sooshi Mango! 1252 01:00:20,840 --> 01:00:22,040 (CHEERING AND APPLAUSE) 1253 01:00:22,040 --> 01:00:23,760 ..it's Viral Week. 1254 01:00:25,520 --> 01:00:28,800 King of FoodTok, Andy Cooks! (CHEERING AND APPLAUSE) 1255 01:00:28,800 --> 01:00:29,960 Instagram - 1256 01:00:29,960 --> 01:00:31,600 four million followers. 1257 01:00:31,600 --> 01:00:34,160 TikTok - six million followers. 1258 01:00:34,160 --> 01:00:36,880 YouTube - over 3 billion views. 1259 01:00:36,880 --> 01:00:38,520 (EXCLAIMING) 1260 01:00:38,520 --> 01:00:40,520 Australia's Dessert Master... 1261 01:00:40,520 --> 01:00:43,040 SNEZ: Oh, my God. (EXCLAIMING) 1262 01:00:43,040 --> 01:00:44,760 ..John Demetrios! (CHEERING AND APPLAUSE) 1263 01:00:44,760 --> 01:00:48,440 With inspiration from social media superstars... 1264 01:00:48,440 --> 01:00:50,040 (GASPING) 1265 01:00:50,040 --> 01:00:52,480 ..they could be one cook away 1266 01:00:52,480 --> 01:00:55,040 from a viral sensation. 1267 01:00:59,920 --> 01:01:01,920 Captions by Red Bee Media 96689

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