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
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.