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ANNOUNCER: Tonight we kick off
Viral Week with a bang!
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(ALL TALK AT ONCE)
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00:00:11,120 --> 00:00:17,280
Sooshi Mango, the comedy trio,
is taking the world by storm.
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00:00:17,280 --> 00:00:18,720
(ALL TALK AT ONCE)
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00:00:18,720 --> 00:00:20,320
(LOUD CRUNCHING)
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00:00:21,560 --> 00:00:24,880
With sold-out shows
around the country
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and one of the busiest
Italian restaurants in Melbourne...
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00:00:32,000 --> 00:00:37,160
..now they're secretly taking over
the MasterChef kitchen.
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ANDY: I couldn't think of
a better way to kick off Viral Week.
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00:00:46,880 --> 00:00:49,960
Like, the look on
the contestants' faces
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when they see who our special guests
are is going to be priceless.
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Sooshi Mango!
I follow them on Instagram.
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They're so funny!
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You and millions of others.
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You know what?
I cannot wait to meet them.
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They sound hysterical.
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I can't wait for them to meet you.
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(ALL LAUGH)
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I think they're going to find you
hysterical.
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(CLEARING OF THROAT)
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Ah! Ah!
Alright.
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Alright.
Alright.
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(IN ITALIAN ACCENT) I'm very excited
to watch MasterChef.
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I love this show so much.
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I wait all week for this.
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Oh, my God.
It's very excitement!
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(DRAMATIC MUSIC PLAYS)
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It's the mystery box.
They lift them up, the box.
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This Christophe,
he's got nice hair.
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It's a beautiful, fancy suit.
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WOMAN: Guys.
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MAN: Mystery box, eh.
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Welcome back, gang.
Good morning!
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Good morning.
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Let's go, hustle, hustle!
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There are so many chefs,
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dishes and restaurants that go viral
because of social media.
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And that's why this week...
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..is Viral Week.
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We're honing in on the kind of food
that gets the views,
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the likes and all the favourites.
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Starting with this mystery box.
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You can lift your lids...now.
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ALL: Oh!
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MAN: Italian.
Get out of town!
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(LAUGHS)
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WOMAN: Oh, what have you got?
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Usually under our mystery box
we would have ingredients,
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but there's no ingredients today.
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We've just got an Italian flag
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and some beautiful
old-looking plates.
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Laura, do any of these things
look familiar?
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There's lots of plates on
these benches that my Nonna owns.
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Actually owns?
Actually.
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like, Samira's,
my Nonna actually has them,
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so I feel like
I'm at her house right now.
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Love it.
Um, yeah, this is so cool.
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Well, Italian is one of the biggest
cuisines on social media,
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and today we want you
to make your mark on it.
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Bring us your version
of an Italian dish.
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Whether it's a classic
or unique to you,
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remember to be inspired by Nonna.
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Think - comforting,
generous and packed full of flavour.
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And trust me, guys, you want to be
on your A-game for this one
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because we've got
a little bit of a twist for you.
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Ooh!
Ooh.
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We aren't the only ones that are
going to be eating your food today.
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Ah, cool!
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Nonnas.
MAN: Nonnas.
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Nonnas are coming for lunch.
The nonnas are coming.
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Oh, my God!
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In fact, we have some
very esteemed guests joining us
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who know a thing or two
about going viral.
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They even have
their own successful restaurant.
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And they're watching you right now.
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Oh!
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They have a virtual army
on social media...
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..with over four million followers.
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Wow!
Wow.
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Get this - one of their posts
even has over 100 million views.
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Wow!
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They'll be keeping a close eye on
every move you make during the cook.
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So you got to stay on the ball.
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There's no room for error.
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Unless it's Pasta Grannies...
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I'm trying to think about who these
special guests could be today.
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I'm a little bit terrified.
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Nonnas are the harshest critics
when it comes to Italian food,
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so if they're watching us,
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trying to please them
is going to be such a challenge.
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If you make
one of the top four dishes,
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you'll be cooking in tomorrow's
pressure test...
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..for immunity!
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We're giving you 75 minutes.
MAN: Alright.
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Pantry and garden,
they are open today...
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..and they're filled with everything
you could possibly need
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to bring us an absolute pearler.
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And, remember, it's all eyes on you,
so the pressure is high.
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Please, the 'suspensation'
is 'a-killing' me.
A-go!
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Are we ready?
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ALL: Yes.
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That's good 'cause your time
starts now!
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(CHEERING AND CLAPPING)
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Oh! Come on.
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Run, quick!
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What ingredient are they going
to get here?
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Look beautiful fruit today.
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I just need the white cabbage,
thanks.
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JAMIE: For me,
Italian cuisine is like,
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if it grows together,
it goes together.
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And I can see that the pantry
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has been stacked full
of classic Italian ingredients.
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Basil, tomatoes - delicious.
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Tomato paste! Right here.
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Beautiful cuts of meat,
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some beautiful seafood
like salt cod or baccala.
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All really simple, big,
bold flavours - don't mess with it.
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So I'm trying to think what's going
to be beautiful
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and generous enough so that
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I don't get blown apart
by whoever's watching.
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Osso buco?
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Um...
In 75?
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Yes, in 75.
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(CHUCKLES)
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Today I'm making osso buco,
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stuffed cappelletti
and a saffron brodo.
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So two of my favourite Italian
dishes are risotto Milanese,
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served with osso buco.
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And then I love tortellini in brodo,
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so I'm just combining
a couple of classics from the north.
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Make it nice and generous.
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It's going to be big and rich and
bold, and hopefully that's enough.
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Andy look nice, nice boy.
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I wonder if he's a-single 'cause
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my daughter, she's still a-single,
you know.
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Maybe she can, you know,
be together.
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All the judge look Italian.
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All Italian.
All Italian.
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All Italian.
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(METAL OBJECT CLANGS)
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Every single time.
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BEN: Snez. Eh.
Thank you, buddy. Thank you.
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It's really smelly.
Yeah, I know, I can smell it.
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I'm all about nonna challenge.
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Like, this is how I cook at home.
Like, generous, big food,
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a lot of flavour.
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And then I walked in the pantry
and I saw this bad guy.
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It's a baccala.
It's the smoked cod fish.
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So I got too excited, so I'm going
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to try to combine these
couple of dishes into one.
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After finishing MasterChef
last year,
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I spent some time in this
beautiful Sardinian restaurant.
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And the chef there taught me this
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ancient Sardinian way
of making pasta.
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So today I'm going to show
my technique
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and combine it with this dish
from my childhood.
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So my dish is going to be this
seafood, baccala soup fregola,
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which is a type of pasta
that looks like a couscous.
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So you have to go this motion
to make it,
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which is a bit challenging.
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It takes time to mix it.
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Fregola is a bit of a process.
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First I need to stir semolina
and spray it with water
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until you get these, like, little
balls that look like couscous.
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Then I need to toss it in the oven
for roughly 25 minutes
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and shake it every five minutes.
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Then I need to cook it in my soup.
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I just hope nonnas are watching,
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they'll appreciate all this effort
and bringing back the tradition.
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'Nonna' you want to miss out
on top dish today.
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You've got one hour to go!
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(CHEERING AND CLAPPING)
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Get that out of there.
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So today I'm going to be doing
southern Italian.
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I've got a crab tortellini
served with a beautiful, you know,
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seafood-y sauce,
keeping it full of flavour.
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Lots of wine, tomatoes. So, yeah.
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So I'm doing a ginger bundt cake
with a Jerusalem artichoke
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and mascarpone ice-cream
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masala,
drizzled over the top of that
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and then some little bruleed figs
just because, you know,
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give it a little bit more
of Italian flair as well.
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Well, this is super exciting...
Ah!
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..and I dare say,
nothing of this kind
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has ever happened
in the MasterChef kitchen before.
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Would you agree?
100%? 100%.
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Do you think any of them know?
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I've heard a few names and handles
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getting thrown around...
Yeah, yeah, yeah.
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..and they were wrong,
so that's exciting.
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But you know what?
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They've got to watch it today
because our guests
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definitely have their eyes on them
and they want to see...
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And they're not afraid
to communicate that.
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Yes. Yes. And they want to see
certain things.
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Yeah, so long as it still has that
feeling like a big warm Italian hug.
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Yeah, yeah, yeah, yeah.
Generosity.
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Yeah. Take me to Nonna's house.
I'm ready to go.
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JEAN-CHRISTOPHE: Good Italian
cooking doesn't have to be
complicated.
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That's the thing, it's quite simple.
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Yeah, yeah.
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00:10:00,960 --> 00:10:02,120
And if it's done very well,
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it's probably one of the best
cuisines in the world.
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00:10:03,840 --> 00:10:05,800
He's right.
The French man is right.
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00:10:05,800 --> 00:10:08,440
Yeah, just making sure all
the flavours are coming out.
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For me,
I like Italian food tradition.
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Tradition.
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But...
Simple, tasty. That's it.
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I'm a very excitement.
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You know, I want to taste
all of this dish.
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Me too. Me too.
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Mm... Hmm...
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00:10:25,280 --> 00:10:28,360
Hey, look, it's Andre.
Andre!
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00:10:28,360 --> 00:10:29,560
Adriano!
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00:10:29,560 --> 00:10:30,720
It's good.
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00:10:30,720 --> 00:10:33,760
He pick fresh like that,
look with a knife like that.
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It's a good style.
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Borage - amazing companion,
plant in the garden
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grows wild in northern Italy.
220
00:10:41,440 --> 00:10:44,760
These little flowers
taste like melon and cucumber.
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It's amazing. Very fresh.
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My family's from the north of Italy.
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And in the northern regions we do
what's called Cucina Bianca.
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Good-a luck, boy. Good-a luck.
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Basically means 'white kitchen',
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so there's not many red sauces used
like there is in southern Italy.
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There's a different climate.
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I'm very passionate
about my culture.
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So today my strategy is doing a
northern Italian contemporary dish.
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So I'm doing buttermilk
ricotta gnocchi
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in a white soy and cucumber consomme
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with some borage oil.
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And what you're finding
in the fine restaurants of Italy
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is that they're using influence
from Japanese ingredients.
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00:11:28,840 --> 00:11:30,560
Andre, Andre!
What are you do, Andre?
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00:11:30,560 --> 00:11:31,960
Why? Why? Why?
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00:11:31,960 --> 00:11:33,200
Mm!
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00:11:33,200 --> 00:11:36,800
Step out of the traditional, uh, the
traditional cliche, let's call it.
239
00:11:36,800 --> 00:11:39,640
And I understand this...a lot of
this dish.
240
00:11:39,640 --> 00:11:42,840
Please, God, make him stop, please.
241
00:11:42,840 --> 00:11:44,000
No red, no basil.
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I just need to tell him to stop.
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This is a refined,
contemporary dish.
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00:11:47,600 --> 00:11:48,760
(GASPS)
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00:11:54,000 --> 00:11:55,360
Think you can be
the next MasterChef?
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00:11:55,360 --> 00:11:57,920
Only one way to find out.
Applications are open now.
247
00:11:57,920 --> 00:11:59,720
Head to the link below and apply.
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00:11:59,720 --> 00:12:01,320
We'll see you in the kitchen.
249
00:12:04,360 --> 00:12:07,000
The kitchen has got no tiles there.
250
00:12:07,000 --> 00:12:08,200
I don't understand why no tiles...
251
00:12:08,200 --> 00:12:09,480
No tiles.
..in the kitchen.
252
00:12:15,400 --> 00:12:17,400
MAN: Oh, nice, Laura.
253
00:12:17,400 --> 00:12:19,000
Hey. Ciao, bello.
Yeah.
254
00:12:19,000 --> 00:12:20,680
MAN: Eat the cannoli.
255
00:12:20,680 --> 00:12:23,400
You know, like they say,
"If you're ever lonely,
256
00:12:23,400 --> 00:12:24,680
"eat the one cannoli."
257
00:12:24,680 --> 00:12:27,200
(ALL LAUGH)
258
00:12:29,360 --> 00:12:31,240
I was honestly in so much shock.
259
00:12:31,240 --> 00:12:34,080
I was not expecting
an Italian challenge today.
260
00:12:34,080 --> 00:12:36,520
But I am beaming with joy inside.
261
00:12:36,520 --> 00:12:40,760
Like, this is just so me and very,
very close to my heart.
262
00:12:40,760 --> 00:12:43,720
For me, my first-ever food memory
263
00:12:43,720 --> 00:12:46,280
was actually when I was living
in Tuscany as a child.
264
00:12:48,160 --> 00:12:49,600
I was six years old,
265
00:12:49,600 --> 00:12:53,880
and my Nonna Rosa also taught me how
to make gnocchi for the first time.
266
00:12:53,880 --> 00:12:58,000
I'm just so excited to put up
something inspired by her today.
267
00:12:58,000 --> 00:13:01,240
So I am making chestnut garganelli,
268
00:13:01,240 --> 00:13:05,120
which is, uh, essentially
a tube-style pasta, hand-rolled,
269
00:13:05,120 --> 00:13:08,800
with a braised veal,
rosemary and pear ragu.
270
00:13:08,800 --> 00:13:11,080
Chestnuts are
quintessentially Tuscan,
271
00:13:11,080 --> 00:13:13,920
so I'm like,
if they want nonna-style food,
272
00:13:13,920 --> 00:13:16,200
this is what they're going to get.
273
00:13:16,200 --> 00:13:20,000
Yeah, you give me 75 minutes, I cook
for all of Australia. (LAUGHS)
274
00:13:20,000 --> 00:13:22,440
Always a lie.
275
00:13:22,440 --> 00:13:24,720
Dai, Dai! Avanti! Avanti!
276
00:13:24,720 --> 00:13:27,240
45 minutes to go!
277
00:13:27,240 --> 00:13:28,640
Allez, allez!
278
00:13:28,640 --> 00:13:30,480
(CLAPPING)
279
00:13:32,080 --> 00:13:33,480
Ciao, bella!
Ciao!
280
00:13:33,480 --> 00:13:35,960
(LAUGHS)
281
00:13:35,960 --> 00:13:37,080
Yes!
282
00:13:37,080 --> 00:13:40,680
I can't believe not even one person
is a-making meatballs.
283
00:13:40,680 --> 00:13:42,320
No meatballs today.
284
00:13:42,320 --> 00:13:43,840
Depinder.
Oh, hey, guys.
285
00:13:43,840 --> 00:13:45,920
What are you making?
Um, today
286
00:13:45,920 --> 00:13:48,040
I'm making laal maas tortellini.
287
00:13:48,040 --> 00:13:50,440
So basically, laal maas is like
288
00:13:50,440 --> 00:13:53,200
a really chilli-heavy Rajasthani
289
00:13:53,200 --> 00:13:54,680
beautiful gravy.
Right.
290
00:13:55,920 --> 00:13:58,120
DARRSH: We're doing a tiramisu.
291
00:13:58,120 --> 00:13:59,280
We're doing tiramisu?
292
00:13:59,280 --> 00:14:00,600
Yeah, with rosewater.
OK.
293
00:14:00,600 --> 00:14:02,360
Yeah, yeah. So a bit of a twist.
294
00:14:02,360 --> 00:14:05,280
Cardamom, pistachio,
rosewater, chai.
295
00:14:09,040 --> 00:14:11,400
Are you doing a bolognaise?
Yes.
296
00:14:11,400 --> 00:14:15,600
So I'm doing
kind of a spiced beef ragu.
297
00:14:15,600 --> 00:14:19,680
And we're serving it with, like,
crisp flatbreads,
298
00:14:19,680 --> 00:14:23,640
like a fried pasta,
because I'm not a fan of pasta.
299
00:14:23,640 --> 00:14:26,200
(LAUGHS LOUDLY)
I don't know why.
300
00:14:26,200 --> 00:14:27,320
Like, it's the weirdest thing.
301
00:14:27,320 --> 00:14:29,240
She's in the possession
of the devil!
302
00:14:29,240 --> 00:14:31,360
What is she talking about?
Sacrilege!
303
00:14:31,360 --> 00:14:33,200
That's a sacrilege.
That's a sacrilege.
304
00:14:33,200 --> 00:14:36,040
Call the priest to come
and bless this lady.
305
00:14:38,680 --> 00:14:41,480
What is the reason of cooking
your mussels so early?
306
00:14:41,480 --> 00:14:44,440
Ah, because I'm actually using
the mussel cooking liquor,
307
00:14:44,440 --> 00:14:46,720
that is going to go into my sugo
and make a sauce.
308
00:14:46,720 --> 00:14:48,280
Got you.
309
00:14:48,280 --> 00:14:50,520
I feel like I get very jealous
of all the people
310
00:14:50,520 --> 00:14:53,080
with these really amazing
kind of food backgrounds.
311
00:14:53,080 --> 00:14:54,840
Um, and I was very skippy,
312
00:14:54,840 --> 00:14:59,720
but, um, growing up, we used to have
this, like, pasta salad.
313
00:14:59,720 --> 00:15:02,720
So I'm going to do, um, something
that's a little bit nostalgic to me.
314
00:15:02,720 --> 00:15:05,520
I'm going to make, uh,
mussel farfalle,
315
00:15:05,520 --> 00:15:07,880
which is basically bow ties,
as I called them as a kid.
316
00:15:07,880 --> 00:15:09,840
And that's the kind of
an Aussie name for them.
317
00:15:11,200 --> 00:15:13,720
We used to do it as, like, a pasta
salad with sun-dried tomatoes.
318
00:15:14,760 --> 00:15:16,880
And frankly,
I didn't like it at all.
319
00:15:16,880 --> 00:15:19,240
So I'm kind of doing that, but
a version that I'm going to like.
320
00:15:20,480 --> 00:15:23,440
The dish I'm cooking today is
by no means a classic Italian dish,
321
00:15:23,440 --> 00:15:26,560
but I think it takes
classic Italian principles
322
00:15:26,560 --> 00:15:29,440
with a tiny bit of
Australian spin on it.
323
00:15:29,440 --> 00:15:30,920
So instead of
the sun-dried tomatoes,
324
00:15:30,920 --> 00:15:32,480
it's going to be full of flavour
325
00:15:32,480 --> 00:15:35,400
with a beautiful kind of roasted
tomato and mussel butter sauce.
326
00:15:36,800 --> 00:15:38,840
So whilst I don't have
an Italian bone in my body,
327
00:15:38,840 --> 00:15:42,600
if it is nonnas judging us, I hope
that they get around this dish.
328
00:15:42,600 --> 00:15:45,440
# Love is such a sweet thing
Good enough to eat... #
329
00:15:49,320 --> 00:15:51,600
(LOUDLY) All eyes are on you, gang!
330
00:15:51,600 --> 00:15:53,160
30 minutes to go.
331
00:15:53,160 --> 00:15:54,560
ANDY: 30 minutes!
332
00:15:54,560 --> 00:15:55,920
That was one of your best.
333
00:15:55,920 --> 00:15:58,040
Why?
'Cause it felt like it was from...
334
00:15:58,040 --> 00:15:59,480
(GRUNTS)
..the earth.
335
00:15:59,480 --> 00:16:01,040
And then it came up and out.
336
00:16:03,120 --> 00:16:04,960
Samira, so what are you making?
337
00:16:04,960 --> 00:16:07,000
I'm going to make veal schnitzel
338
00:16:07,000 --> 00:16:10,280
and a nice,
beautiful arugula salad as well.
339
00:16:10,280 --> 00:16:11,440
So how do you say it in Italian?
340
00:16:13,720 --> 00:16:15,600
Laura.
LAURA: Si. Yes.
341
00:16:15,600 --> 00:16:17,200
How do you say 'schnitzel'
in Italian?
342
00:16:17,200 --> 00:16:19,400
Cotoletta.
Cotoletta, there you go.
343
00:16:19,400 --> 00:16:21,480
We call it a schnitty.
344
00:16:21,480 --> 00:16:23,960
Nobody make cotoletta like me.
No, come on.
345
00:16:23,960 --> 00:16:26,200
One, one, one...
Come on, the best one's my one.
346
00:16:26,200 --> 00:16:28,080
Smells like baccala...
347
00:16:29,240 --> 00:16:31,320
JEAN-CHRISTOPHE: Are you OK?
BEN: Yes, very good, Chef.
348
00:16:31,320 --> 00:16:34,160
We are going with
salt cod croquettes,
349
00:16:34,160 --> 00:16:37,360
the sugo and a basil mayonnaise,
hopefully.
350
00:16:37,360 --> 00:16:39,840
So bechamel base. Just got to get
the seasoning right.
351
00:16:39,840 --> 00:16:41,160
Don't want to overdo it.
352
00:16:42,280 --> 00:16:45,840
This type of cooking
is half of my origin.
353
00:16:45,840 --> 00:16:47,240
Yeah, yeah, yeah.
Novelli.
354
00:16:47,240 --> 00:16:48,760
Yeah, yeah, yeah.
355
00:16:48,760 --> 00:16:50,960
One side is Italian,
one side is French.
356
00:16:50,960 --> 00:16:52,280
Yeah, no, totally. I've used it.
357
00:16:52,280 --> 00:16:53,960
So make sure...make sure
you do it well.
358
00:16:53,960 --> 00:16:55,480
I'll be thinking of you, Chef.
Don't worry.
359
00:16:58,440 --> 00:17:00,840
THEO: That's good. That's good.
360
00:17:00,840 --> 00:17:02,920
This challenge hits me right
in the heart.
361
00:17:02,920 --> 00:17:05,520
Greeks and Italians
share a lot of common ground
362
00:17:05,520 --> 00:17:06,800
when it comes to hospitality
363
00:17:06,800 --> 00:17:10,040
and feeding people
way too much all the time.
364
00:17:10,040 --> 00:17:13,440
And it just brings back
so many memories of my grandparents,
365
00:17:13,440 --> 00:17:15,160
my yaiyias.
366
00:17:15,160 --> 00:17:16,840
Got to love it.
367
00:17:16,840 --> 00:17:19,560
So I'm doing something crazy today.
368
00:17:19,560 --> 00:17:20,920
Theo!
Hello.
369
00:17:20,920 --> 00:17:22,840
Hello.
What are you doing, mate?
370
00:17:22,840 --> 00:17:24,760
I'm almost scared to say it.
371
00:17:24,760 --> 00:17:26,400
You're not going
to be happy about it.
372
00:17:26,400 --> 00:17:27,800
Oh! Tell us.
373
00:17:27,800 --> 00:17:31,000
So I'm mashing up
some cultures here.
374
00:17:31,000 --> 00:17:35,320
Um, I'm making
spanakopita-filled tortellini
375
00:17:35,320 --> 00:17:37,120
with a leek and chicken broth.
376
00:17:37,120 --> 00:17:39,280
Spanakopita?
Spanakopita?!
377
00:17:40,400 --> 00:17:43,360
Flat-out Greek.
Flat out... Well, with tortellini.
378
00:17:43,360 --> 00:17:45,080
So, you know, it's Italian.
379
00:17:45,080 --> 00:17:47,120
It's 100% Italian, is it not?
380
00:17:47,120 --> 00:17:49,040
So why this dish for top four?
381
00:17:49,040 --> 00:17:50,560
Uh, well, I mean,
382
00:17:50,560 --> 00:17:52,280
I'm not traditionally Italian,
383
00:17:52,280 --> 00:17:55,640
so I want to bring
some of my culture into it as well.
384
00:17:55,640 --> 00:17:59,200
Um, trying to, as well,
surprise, in a way.
385
00:17:59,200 --> 00:18:02,320
Yeah.
Like, if this is good,
then it's pretty amazing, I think.
386
00:18:02,320 --> 00:18:04,360
If! If!
Yeah, 'if' is the magic word.
387
00:18:04,360 --> 00:18:06,800
Yeah.
Yeah.
I think it will work.
388
00:18:06,800 --> 00:18:08,160
Well, good luck.
Thank you.
389
00:18:08,160 --> 00:18:09,160
Good luck.
Thanks.
390
00:18:10,200 --> 00:18:11,760
This is a new thing for me.
391
00:18:11,760 --> 00:18:14,440
Mashing up these flavours is going
to be a bit of a risk, I think.
392
00:18:14,440 --> 00:18:16,360
He start the war, this boy!
393
00:18:16,360 --> 00:18:20,000
Because the Greek think
they invent everything,
but no invent this one, sorry.
394
00:18:20,000 --> 00:18:25,360
Honestly, uh, I think the Greeks
and the Italians
395
00:18:25,360 --> 00:18:28,480
would be absolutely horrified
to hear
396
00:18:28,480 --> 00:18:31,120
I'm mashing up spanakopita
and pasta.
397
00:18:32,240 --> 00:18:34,440
It's a scary thing to play with.
398
00:18:34,440 --> 00:18:35,720
If it's not right,
399
00:18:35,720 --> 00:18:38,320
a lot of people
are going to be very angry.
400
00:18:53,720 --> 00:18:55,360
CALLUM: How's your pasta
going there, Deccas?
401
00:18:55,360 --> 00:18:56,480
Yeah, it's good.
402
00:18:56,480 --> 00:18:57,720
Bloody pasta-off here, mate.
403
00:18:57,720 --> 00:18:59,280
I'm not used
to using these machines,
404
00:18:59,280 --> 00:19:01,400
so I just roll it out at home
with a wine bottle, so..
405
00:19:01,400 --> 00:19:03,200
(LAUGHS)
406
00:19:03,200 --> 00:19:04,720
Oh, he make a fresh, a pasta fresh.
407
00:19:04,720 --> 00:19:05,800
Now listen,
408
00:19:05,800 --> 00:19:07,440
talk about the pasta...
Mm.
409
00:19:07,440 --> 00:19:10,480
..my pasta -
come on, let's be serious -
410
00:19:10,480 --> 00:19:12,200
is the best from here.
411
00:19:12,200 --> 00:19:13,200
Listen, I'm number one.
412
00:19:13,200 --> 00:19:14,640
That's it.
No, you're not good.
413
00:19:14,640 --> 00:19:17,600
Before, we don't say nothing,
but your pasta,
414
00:19:17,600 --> 00:19:19,760
your pasta smell like a fish.
415
00:19:22,360 --> 00:19:25,480
Bring us a bella banger!
20 minutes to go!
416
00:19:25,480 --> 00:19:26,480
Whoa!
417
00:19:26,480 --> 00:19:29,080
Come on, come on!
Come on!
He's screaming!
418
00:19:29,080 --> 00:19:31,440
He scare me! He scream!
419
00:19:32,800 --> 00:19:35,840
LAURA: Come on, come on, come on,
come on, come on.
420
00:19:35,840 --> 00:19:37,800
Um, the ragu is on.
The soffritto is done.
421
00:19:37,800 --> 00:19:40,920
I'll get the peas done in a second.
But things are looking good.
422
00:19:40,920 --> 00:19:44,200
So it's gonna be
all about this pasta now.
423
00:19:44,200 --> 00:19:46,040
Do you think we get
the chestnut flavour out, yeah?
424
00:19:46,040 --> 00:19:48,560
I think so.
Like, you can definitely smell it.
425
00:19:48,560 --> 00:19:50,920
Do you mind if I test very quickly?
Just a touch quickly.
426
00:19:50,920 --> 00:19:52,040
Thanks.
427
00:20:00,640 --> 00:20:03,520
(LAUGHS)
428
00:20:03,520 --> 00:20:06,280
Mamma mia, mamma mia!
429
00:20:06,280 --> 00:20:08,320
Thank you.
How good's raw pasta dough?
430
00:20:08,320 --> 00:20:12,640
I tell you, but my grandparents
will be turning in their graves.
431
00:20:12,640 --> 00:20:14,320
In their graves?
Just by seeing this.
432
00:20:16,280 --> 00:20:18,400
Thank you. Grazie. Grazie.
Grazie.
433
00:20:19,640 --> 00:20:22,200
It literally is singing
of chestnut flavour.
434
00:20:23,400 --> 00:20:25,560
So I'm using
a Rigamonti board today,
435
00:20:25,560 --> 00:20:29,920
which is the tool
that I need to make my garganelli.
436
00:20:29,920 --> 00:20:31,880
Hm...
437
00:20:31,880 --> 00:20:34,240
Do you reckon that's enough, Samira?
Is that generous enough?
438
00:20:34,240 --> 00:20:36,880
SAMIRA: Two more. Always aim for
two more when you think it's enough.
439
00:20:36,880 --> 00:20:38,640
Mamma Samira says two more.
Yeah.
440
00:20:39,760 --> 00:20:41,120
It's so therapeutic,
441
00:20:41,120 --> 00:20:43,520
and I just love
old-school traditions like this.
442
00:20:43,520 --> 00:20:47,120
My little garganelli, little tube.
I can see you through it.
443
00:20:47,120 --> 00:20:51,040
Um, they're looking beautiful.
I'm really, really happy with them.
444
00:20:51,040 --> 00:20:52,560
My nonna would definitely
be proud of this.
445
00:20:52,560 --> 00:20:54,920
This is, like, definitely
a homage to my childhood,
446
00:20:54,920 --> 00:20:56,600
um, and my Tuscan roots.
447
00:20:56,600 --> 00:20:58,320
So hopefully
I've done Tuscany proud.
448
00:20:58,320 --> 00:21:00,440
Ooh, that's organised!
Oh, that's a fancy roll.
449
00:21:00,440 --> 00:21:03,160
Very good techniques.
Very good techniques.
450
00:21:03,160 --> 00:21:05,560
DARRSH: Let's go, let's go,
let's go.
451
00:21:13,960 --> 00:21:17,320
ANDRE: So I'm finishing off
the charred cucumber consomme
452
00:21:17,320 --> 00:21:20,120
with some bonito flakes,
some white soy.
453
00:21:20,120 --> 00:21:23,160
Then I've got... The ricotta gnocchi
has to come together now.
454
00:21:24,920 --> 00:21:27,200
Uh, basically, now.
455
00:21:27,200 --> 00:21:28,880
I've got to make this and cook it.
456
00:21:28,880 --> 00:21:30,200
Today, I'm representing
457
00:21:30,200 --> 00:21:33,000
a northern Italian, contemporary
458
00:21:33,000 --> 00:21:36,680
evolved Italy,
using Japanese ingredients.
459
00:21:36,680 --> 00:21:39,320
That is a really, really hard sell,
460
00:21:39,320 --> 00:21:44,040
especially if it's
to some old nonnas from the south,
461
00:21:44,040 --> 00:21:45,720
which I'm expecting them to be.
462
00:21:45,720 --> 00:21:46,760
It's good.
463
00:21:46,760 --> 00:21:48,040
So I've got to make sure
464
00:21:48,040 --> 00:21:51,520
that my dish is full of flavour
and executed perfectly.
465
00:21:58,720 --> 00:22:02,400
In this case, because we've got
a buttermilk ricotta gnocchi,
466
00:22:02,400 --> 00:22:06,200
it's going to just be very rich
in that cream flavour...
467
00:22:08,440 --> 00:22:11,120
..which is going to go really well
with cucumber consomme
468
00:22:11,120 --> 00:22:13,640
and the freshness of the borage oil.
469
00:22:13,640 --> 00:22:15,400
It's crunch time. Let's go.
470
00:22:15,400 --> 00:22:17,600
Even though it's risky,
471
00:22:17,600 --> 00:22:20,880
it's a dish that showcases
who I am and where I come from.
472
00:22:20,880 --> 00:22:22,840
Ay, ay, ay! OK.
473
00:22:22,840 --> 00:22:25,440
What's means...
What means, consomme?
474
00:22:25,440 --> 00:22:27,480
I don't know.
It's, you know, when you get married,
475
00:22:27,480 --> 00:22:28,680
you consume the marriage
476
00:22:28,680 --> 00:22:30,320
for the...
The tak-a-tak?
477
00:22:30,320 --> 00:22:31,840
That's right, that's right.
478
00:22:31,840 --> 00:22:33,720
10 minutes to go!
479
00:22:33,720 --> 00:22:36,040
Avanti! Avanti! Allez!
480
00:22:36,040 --> 00:22:37,680
(APPLAUSE)
481
00:22:38,760 --> 00:22:39,880
Whoo-hoo!
Whoo!
482
00:22:39,880 --> 00:22:42,200
How do you like these?
483
00:22:42,200 --> 00:22:44,160
Hey, Snezza!
SNEZ: Hot, hot, hot stuff!
484
00:22:46,200 --> 00:22:49,320
Baccala soup
is quite sentimental for me
485
00:22:49,320 --> 00:22:51,560
because we have this
for Christmas Eve,
486
00:22:51,560 --> 00:22:54,400
and it's very traditional
to my Balkan heritage.
487
00:22:54,400 --> 00:22:56,560
Pasta, I need to cook my pasta.
488
00:22:56,560 --> 00:22:59,080
So I'm combining it
with Italian fregola
489
00:22:59,080 --> 00:23:01,640
and with Italian flavours
to hit the brief today.
490
00:23:01,640 --> 00:23:03,560
I just need to put it all together.
491
00:23:03,560 --> 00:23:06,240
There's still...
I need to cook my fregola.
492
00:23:06,240 --> 00:23:07,720
First I made it, then I baked it.
493
00:23:07,720 --> 00:23:09,440
Now I need to finish it off
with the soup
494
00:23:09,440 --> 00:23:11,120
and I want to make sure
it's all balanced nicely.
495
00:23:11,120 --> 00:23:13,480
Baccala is quite a pungent fish.
496
00:23:13,480 --> 00:23:14,840
It's a salted cod,
497
00:23:14,840 --> 00:23:19,200
and if not done right,
it can be really smelly
498
00:23:19,200 --> 00:23:20,440
and strong.
499
00:23:21,560 --> 00:23:22,800
Come on, buddy.
500
00:23:22,800 --> 00:23:24,960
So I have two broths on my stove.
501
00:23:24,960 --> 00:23:26,080
One is just baccala,
502
00:23:26,080 --> 00:23:28,600
and the other one
is full of seafood.
503
00:23:28,600 --> 00:23:31,760
And to control the flavour,
I'm going to combine them together.
504
00:23:33,040 --> 00:23:34,120
Beautiful.
505
00:23:34,120 --> 00:23:38,240
Because if baccala takes over,
dish completely can be ruined.
506
00:23:39,680 --> 00:23:41,000
Yum.
507
00:23:42,600 --> 00:23:45,320
Our guests are hungry!
Five minutes to go!
508
00:23:45,320 --> 00:23:47,360
ANDY: Come on, bring it on!
509
00:23:50,640 --> 00:23:53,480
DECLAN: Cook away, little dumplings.
510
00:23:53,480 --> 00:23:55,200
SARAH: I'm happy
with the flavours of the dish.
511
00:23:55,200 --> 00:23:57,160
I think it's got
the essence of Italy.
512
00:23:57,160 --> 00:23:59,000
It's got a fried pasta.
513
00:23:59,000 --> 00:24:02,720
It's got a ragu-style sauce,
which is really rich.
514
00:24:02,720 --> 00:24:06,360
So I'm just, you know, hoping
that it's enough on the brief.
515
00:24:07,960 --> 00:24:09,840
BEAU: I'm happy
with what I've got up.
516
00:24:09,840 --> 00:24:12,160
I think my cannolis
are really tasty.
517
00:24:12,160 --> 00:24:13,200
It's looking perfect.
518
00:24:13,200 --> 00:24:16,160
Nice puff on the outside
and beautiful colour.
519
00:24:16,160 --> 00:24:19,440
Whether they're traditional enough,
I don't know.
520
00:24:19,440 --> 00:24:22,480
Cannolis. Hey, it's a boy.
521
00:24:23,880 --> 00:24:25,720
This is the baccala.
What was this again?
522
00:24:25,720 --> 00:24:26,960
This is the baccala.
Baccala?
523
00:24:26,960 --> 00:24:28,240
Ah, yes.
524
00:24:28,240 --> 00:24:30,400
Is it crispy enough, Ben?
Is it crispy enough?
525
00:24:30,400 --> 00:24:32,560
Yes, Chef. Just thinking
how I'm gonna plate this.
526
00:24:32,560 --> 00:24:36,040
The thing with using salt cod
is it's already so salty,
527
00:24:36,040 --> 00:24:37,920
So I've got to be really careful
how I put this together.
528
00:24:39,440 --> 00:24:41,040
I'm happy with the croquettes.
529
00:24:41,040 --> 00:24:43,200
I want the sweetness from
the sugo on the bottom,
530
00:24:43,200 --> 00:24:45,240
and the creaminess
from the croquette itself,
531
00:24:45,240 --> 00:24:48,360
and then acidity from the basil pop
from the mayonnaise on top.
532
00:24:48,360 --> 00:24:50,720
Hopefully, it's balanced just right.
533
00:24:51,760 --> 00:24:53,000
I've got no idea who's watching,
534
00:24:53,000 --> 00:24:55,640
but I can tell you they will
definitely know Italian food,
535
00:24:55,640 --> 00:24:57,400
and I really hope
my dish will please them.
536
00:24:58,600 --> 00:25:00,640
CALLUM: Eaten a bow tie or two in
your time, mate?
537
00:25:00,640 --> 00:25:02,520
DECLAN:
Yeah, I love a little bow tie.
538
00:25:05,320 --> 00:25:07,320
Whilst my parents
were excellent cooks,
539
00:25:07,320 --> 00:25:09,200
this is frankly
a much better version
540
00:25:09,200 --> 00:25:10,800
than the dish that I used to eat.
541
00:25:12,280 --> 00:25:13,680
Go, Lozzie, go!
542
00:25:13,680 --> 00:25:15,760
That pasta work, it's just al dente.
543
00:25:15,760 --> 00:25:18,200
That kind of tomato
and mussel butter sauce
544
00:25:18,200 --> 00:25:21,000
is really rich and umami-heavy.
545
00:25:21,000 --> 00:25:22,440
We're good to go here.
546
00:25:25,480 --> 00:25:29,360
Take us to Italy!
One minute to go, please!
One minute!
547
00:25:29,360 --> 00:25:30,920
Allez!
548
00:25:30,920 --> 00:25:33,040
(SOOSHI MANGO SHOUT EXCITEDLY)
Come on!
549
00:25:34,960 --> 00:25:37,200
(SOOSHI MANGO CHATTER EXCITEDLY)
550
00:25:37,200 --> 00:25:40,120
Hurry up!
Sauce on top!
Come on, quick!
551
00:25:40,120 --> 00:25:42,240
You've got to push!
Push! Push! Push! Push!
552
00:25:42,240 --> 00:25:44,680
Pour the sauce!
Quick!
Pour the lemon!
553
00:25:44,680 --> 00:25:47,440
LAURA: That is everything I wanted.
That is so good.
554
00:25:48,960 --> 00:25:50,480
Come on, Theo! Come on!
555
00:25:51,680 --> 00:25:53,880
As he runs out with micro herbs!
556
00:25:56,120 --> 00:25:58,360
THEO: I think that
the spanakopita-filled pasta
557
00:25:58,360 --> 00:26:00,800
will complement
the Greek sort of essence
558
00:26:00,800 --> 00:26:02,640
of that leek and chicken broth.
559
00:26:02,640 --> 00:26:04,160
It's definitely going to be
a bit of a risk,
560
00:26:04,160 --> 00:26:06,040
but I hope that what I did today
561
00:26:06,040 --> 00:26:08,120
can get me into that pressure test
for immunity.
562
00:26:08,120 --> 00:26:10,680
Italian feasts are up in 10!
563
00:26:10,680 --> 00:26:14,880
ALL: Nine, eight, seven, six,
564
00:26:14,880 --> 00:26:20,800
five, four, three, two, one!
565
00:26:20,800 --> 00:26:22,440
Happy New Year.
566
00:26:22,440 --> 00:26:23,920
Yay!
567
00:26:29,280 --> 00:26:31,520
Brother!
Whoo!
568
00:26:32,720 --> 00:26:34,240
Oh, my God.
569
00:26:37,680 --> 00:26:40,360
Are we all ready to meet
who you've been cooking for?
570
00:26:40,360 --> 00:26:41,720
CONTESTANTS: Yeah!
571
00:26:41,720 --> 00:26:44,960
THEO: Whoever it is,
they're Italian, so they're going to
have lots of opinions about...
572
00:26:44,960 --> 00:26:46,240
Yeah, exactly! True!
573
00:26:48,200 --> 00:26:49,920
CALLUM: I've got no idea
who the special guests
574
00:26:49,920 --> 00:26:51,040
are going to be today,
575
00:26:51,040 --> 00:26:53,600
but all I know is that nonnas
tend to have very strong opinions,
576
00:26:53,600 --> 00:26:57,200
so I just hope that my dish
hits the spot for them today.
577
00:26:57,200 --> 00:26:59,240
Alright, let's go try the food
in there! Come on!
Let's go!
578
00:26:59,240 --> 00:27:02,120
Very excited!
I'm starving. I can't wait to eat.
579
00:27:09,720 --> 00:27:12,320
Are we all ready to meet
who you've been cooking for?
580
00:27:12,320 --> 00:27:13,800
CONTESTANTS: Yeah!
581
00:27:13,800 --> 00:27:18,320
Please welcome, from
Johnny, Vince & Sam's in Melbourne,
582
00:27:18,320 --> 00:27:20,600
Sooshi Mango!
583
00:27:20,600 --> 00:27:23,160
(CHEERING AND APPLAUSE)
584
00:27:24,600 --> 00:27:26,480
Hello!
585
00:27:26,480 --> 00:27:28,480
Wow!
586
00:27:28,480 --> 00:27:31,480
Good to see you. How are you?
Hello!
587
00:27:31,480 --> 00:27:34,000
POH: Ciao, bella!
588
00:27:34,000 --> 00:27:36,080
(LAUGHTER)
589
00:27:38,320 --> 00:27:39,440
Mwah!
590
00:27:41,520 --> 00:27:44,080
I can't stop laughing.
It's... It's Sooshi Mango!
591
00:27:44,080 --> 00:27:46,280
(CHEERING)
Hello!
592
00:27:46,280 --> 00:27:50,960
These nonnas are so similar
to my bakas, to my grandmas,
593
00:27:50,960 --> 00:27:54,600
and we kind of reshare
their videos 100 times
594
00:27:54,600 --> 00:27:56,480
to my friends
from the same background,
595
00:27:56,480 --> 00:27:59,360
and we just laugh, "Ha! Classic.
This is exactly what we do."
596
00:28:00,560 --> 00:28:03,600
Welcome to the MasterChef kitchen.
Thank you.
What's been happening?
597
00:28:03,600 --> 00:28:07,600
(ALL CHATTER AT ONCE)
598
00:28:09,560 --> 00:28:11,800
(CONTINUE CHATTERING)
599
00:28:13,040 --> 00:28:14,360
Perfect.
600
00:28:14,360 --> 00:28:15,960
(LAUGHTER)
601
00:28:15,960 --> 00:28:17,160
Shall we get into it?
Yeah.
Let's go.
602
00:28:17,160 --> 00:28:18,440
Let's-a go!
603
00:28:18,440 --> 00:28:20,320
Hurry up, hurry up.
I'm very hungry. Alright, come on.
604
00:28:20,320 --> 00:28:22,480
Chop-chop!
Thank you very much. I'm here.
605
00:28:22,480 --> 00:28:24,600
Ooh, he touched my bum!
606
00:28:24,600 --> 00:28:26,680
Sorry.
607
00:28:26,680 --> 00:28:28,880
(LAUGHTER)
Ooh!
608
00:28:28,880 --> 00:28:31,240
I need a cigarette after that!
609
00:28:31,240 --> 00:28:33,400
It's got the plastic
on top of the table.
610
00:28:33,400 --> 00:28:34,800
It's very smart, you see?
611
00:28:36,360 --> 00:28:38,400
First dish we'd like to taste
belongs to Laura.
612
00:28:40,680 --> 00:28:43,000
LAURA: Thank you, thank you,
thank you.
613
00:28:45,920 --> 00:28:48,440
ALL: Ooh!
614
00:28:51,600 --> 00:28:54,720
And your name,
it's pronounced LOW-ra.
LOW-ra.
615
00:28:54,720 --> 00:28:57,560
Not LOR-ra.
Yes, Nonna, I know.
616
00:28:57,560 --> 00:28:59,360
(LAUGHTER)
617
00:28:59,360 --> 00:29:00,880
Uh, you married?
618
00:29:00,880 --> 00:29:02,880
Si.
Ah.
Ah, that's no good.
619
00:29:02,880 --> 00:29:05,520
We got the son that we want
to marry you, but...
Oh, so sorry.
620
00:29:05,520 --> 00:29:08,240
This look very nice, Laura.
Thank you.
What is it?
621
00:29:09,720 --> 00:29:13,640
It's chestnut garganelli
with osso buco, peas and rosemary.
622
00:29:15,640 --> 00:29:17,600
Well, Laura...
Si?
623
00:29:17,600 --> 00:29:18,600
(GIGGLES)
624
00:29:18,600 --> 00:29:20,120
..we're going to try your food now.
625
00:29:20,120 --> 00:29:21,120
Amazing.
626
00:29:21,120 --> 00:29:23,320
JEAN-CHRISTOPHE: See that?
627
00:29:25,840 --> 00:29:27,480
Bon appetito!
628
00:29:37,840 --> 00:29:40,440
Laura, your dish is exceptional.
629
00:29:42,640 --> 00:29:46,560
Your introduction with the chestnut
to your pasta dough
630
00:29:46,560 --> 00:29:48,440
is extraordinary,
631
00:29:48,440 --> 00:29:50,280
how you managed to keep the texture,
632
00:29:50,280 --> 00:29:52,640
the flavours
and the seasoning together.
633
00:29:53,800 --> 00:29:55,920
The colours is immaculate.
634
00:29:55,920 --> 00:29:59,520
The way that is put together
is class.
635
00:29:59,520 --> 00:30:03,440
And the deep, rich vibes
that are coming from that sauce,
636
00:30:03,440 --> 00:30:05,200
with the perfectly cooked beef.
637
00:30:05,200 --> 00:30:07,320
And I loved
that you put those peas in there.
638
00:30:07,320 --> 00:30:09,800
They just kind of, like,
give it a bit of texture,
639
00:30:09,800 --> 00:30:11,800
give it a bit of attitude.
640
00:30:11,800 --> 00:30:15,440
I would eat that, like, forever.
641
00:30:15,440 --> 00:30:18,800
For me this was a beautiful dish,
well balanced.
642
00:30:18,800 --> 00:30:20,760
Whatever he say,
I say the same thing.
643
00:30:20,760 --> 00:30:22,640
I don't understand nothing. Alright?
644
00:30:22,640 --> 00:30:24,000
That was beautiful.
645
00:30:24,000 --> 00:30:25,200
I'm going to leave my husband
646
00:30:25,200 --> 00:30:27,080
and come and move in with you
because it was beautiful.
647
00:30:27,080 --> 00:30:29,160
Done.
Thank you, Laura, you can go back.
648
00:30:29,160 --> 00:30:31,240
(CHEERING)
649
00:30:31,240 --> 00:30:33,200
I could not be happier.
650
00:30:33,200 --> 00:30:36,360
This was, today,
the day for me to shine and to show
651
00:30:36,360 --> 00:30:38,440
everyone the food
that I've grown up with.
652
00:30:38,440 --> 00:30:41,200
And I'm just so proud to be able
to call myself Italian.
653
00:30:41,200 --> 00:30:42,960
LOW-ra!
LOW-ra!
654
00:30:42,960 --> 00:30:44,760
You done it.
Oh, thank you.
655
00:30:44,760 --> 00:30:46,480
Come on down, Snez.
656
00:30:48,800 --> 00:30:50,680
SNEZ: Oh, thank you.
657
00:30:53,080 --> 00:30:56,160
(JUDGES EXCLAIM)
658
00:30:57,800 --> 00:30:59,240
JEAN-CHRISTOPHE: Wow.
659
00:30:59,240 --> 00:31:00,840
Snez, what have you made?
660
00:31:01,920 --> 00:31:05,640
So I made fregola soup
with baccala and pipis.
661
00:31:06,680 --> 00:31:08,320
Cooked my grandma all the time,
662
00:31:08,320 --> 00:31:12,760
and baccala soup is the thing
she always makes for Christmas Eve.
663
00:31:12,760 --> 00:31:14,520
And then I thought,
"I'm going to combine it
664
00:31:14,520 --> 00:31:17,720
"with Italian nonnas
and make the fregola."
665
00:31:17,720 --> 00:31:20,880
I love the dish, but I'm more
in love with the colour of your top.
666
00:31:20,880 --> 00:31:22,440
Thank you. We're matching!
667
00:31:22,440 --> 00:31:24,920
We look like twins.
Very nice. Very nice!
668
00:31:24,920 --> 00:31:28,000
Exactly the same.
That's no good thing.
That's no good thing.
669
00:31:28,000 --> 00:31:29,960
You don't want to look like her!
670
00:31:29,960 --> 00:31:31,800
Right, we try?
ANDY: Yeah, let's do it.
671
00:31:31,800 --> 00:31:34,920
Well, if my dad here, he would say
you have to slurp as you eat soup,
672
00:31:34,920 --> 00:31:36,440
'cause you can't eat soup quietly.
673
00:31:36,440 --> 00:31:38,040
Yeah.
Alright.
674
00:31:39,520 --> 00:31:41,640
(SLURPS)
Yes!
675
00:31:54,200 --> 00:31:55,840
ANDY: You smashed it.
Thank you.
676
00:31:55,840 --> 00:31:58,800
Yes!
You absolutely smashed it
with this bowl of food, Snez. Like...
677
00:32:01,360 --> 00:32:03,080
And it all started
with that fregola.
678
00:32:04,320 --> 00:32:07,400
Like, there's so much work
that goes into that.
679
00:32:07,400 --> 00:32:12,240
And they were so well executed.
680
00:32:12,240 --> 00:32:15,640
That broth was just so deep
and complex, so beautifully done.
681
00:32:17,160 --> 00:32:19,680
It was so evident
that every single element
682
00:32:19,680 --> 00:32:22,760
you'd taken the trouble
to cook to perfection.
683
00:32:22,760 --> 00:32:25,680
I could have eaten
that whole plate. Delicious.
684
00:32:27,520 --> 00:32:31,560
This one is my new number-one dish,
this one.
685
00:32:31,560 --> 00:32:33,480
(CHEERING AND LAUGHTER)
686
00:32:33,480 --> 00:32:34,840
It's beautiful.
687
00:32:36,600 --> 00:32:38,400
Well done!
688
00:32:38,400 --> 00:32:40,280
Next up,
689
00:32:40,280 --> 00:32:43,000
the lady who doesn't like pasta!
690
00:32:43,000 --> 00:32:44,400
(LAUGHTER)
691
00:32:44,400 --> 00:32:46,040
Sarah!
692
00:32:54,280 --> 00:32:56,920
You couldn't let that slide?
693
00:32:56,920 --> 00:32:59,280
Why?
(SNEERINGLY) Hello, Sarah.
694
00:33:02,120 --> 00:33:03,520
I'll plate up.
695
00:33:05,560 --> 00:33:06,840
OK. Alright. Done.
696
00:33:06,840 --> 00:33:08,440
What do you make today?
697
00:33:08,440 --> 00:33:13,600
So I've made pasta fritta
with a beef ragu.
698
00:33:13,600 --> 00:33:15,760
Miss "I no like pasta..."
699
00:33:17,600 --> 00:33:18,840
..it was very beautiful.
700
00:33:18,840 --> 00:33:20,160
I like the meat.
701
00:33:20,160 --> 00:33:24,080
It reminded me of spezzatino meat,
which we eat all the time.
702
00:33:24,080 --> 00:33:27,720
It's delicious, and your pasta,
deep-fried,
703
00:33:27,720 --> 00:33:31,240
is so well executed.
704
00:33:31,240 --> 00:33:35,600
This was very nice. Well done.
Right, next up is Darrsh.
705
00:33:37,960 --> 00:33:39,400
What is it?
706
00:33:39,400 --> 00:33:43,080
DARRSH: Rosewater, cardamom
and chai tiramisu.
707
00:33:43,080 --> 00:33:45,480
Rose, the flower?
Correct, yeah, right.
708
00:33:45,480 --> 00:33:47,800
No coffee inside today?
No coffee.
709
00:33:47,800 --> 00:33:49,000
No co... Come here.
710
00:33:49,000 --> 00:33:50,760
(LAUGHTER)
711
00:33:50,760 --> 00:33:52,360
Darrsh is...
Put your face here, please.
712
00:33:52,360 --> 00:33:53,880
Oh, God.
That's it.
713
00:33:55,960 --> 00:33:58,520
POH: Darrsh, I really liked it.
714
00:34:00,680 --> 00:34:03,760
'Cause I love those Persian flavours.
715
00:34:03,760 --> 00:34:06,320
And I think you've done
a really good job.
716
00:34:06,320 --> 00:34:07,440
It's yum.
717
00:34:07,440 --> 00:34:09,360
It's called the tiramisu.
718
00:34:09,360 --> 00:34:11,880
I think this one's
called tirami-stupid, but...
719
00:34:11,880 --> 00:34:13,760
(LAUGHTER)
720
00:34:13,760 --> 00:34:16,040
..I'm very upset
because I like it very much.
721
00:34:17,120 --> 00:34:18,440
Ben, come on down.
722
00:34:21,120 --> 00:34:26,240
BEN: I've made salt cod croquettes
with sugo and a basil mayonnaise.
723
00:34:26,240 --> 00:34:28,560
That was really, really yum.
724
00:34:28,560 --> 00:34:30,760
Between the perfect fry,
725
00:34:30,760 --> 00:34:34,840
that really crispy outer coating
and then the creamy inside,
726
00:34:34,840 --> 00:34:36,640
you've done a really fantastic job
727
00:34:36,640 --> 00:34:38,600
of just rounding
that baccala flavour out.
728
00:34:39,920 --> 00:34:41,520
Nailed it.
729
00:34:41,520 --> 00:34:42,640
The sauce is lovely.
730
00:34:42,640 --> 00:34:45,920
It's got the right sweetness
and the right acidity.
731
00:34:45,920 --> 00:34:48,200
The baccala is a very salty fish.
732
00:34:48,200 --> 00:34:51,280
I would think this dish
was going to be salty,
733
00:34:51,280 --> 00:34:54,240
but it was perfect salt,
beautiful taste.
734
00:34:54,240 --> 00:34:56,680
Thank you very much. It's delicious.
735
00:34:56,680 --> 00:34:58,000
Bene, bene.
736
00:34:58,000 --> 00:35:00,240
Thank you very much. Thank you all.
Cheers. Cheers.
737
00:35:00,240 --> 00:35:01,920
(APPLAUSE)
738
00:35:01,920 --> 00:35:03,360
Next up, Theo.
739
00:35:09,840 --> 00:35:11,920
THEO: I'm feeling the pressure.
740
00:35:11,920 --> 00:35:14,440
Greeks and Italians are very staunch
on both their dishes.
741
00:35:14,440 --> 00:35:19,120
So I've taken a massive risk today,
mashing up spanakopita and pasta.
742
00:35:23,280 --> 00:35:25,040
I just hope it's perfect.
743
00:35:26,720 --> 00:35:28,360
What did you make?
744
00:35:28,360 --> 00:35:30,240
It's spanakopita pasta.
745
00:35:30,240 --> 00:35:33,000
ALL: Ah!
(LAUGHTER)
746
00:35:33,000 --> 00:35:34,760
You try and bring
the world together?
747
00:35:34,760 --> 00:35:36,720
You see it come together?
Why not we come together?
748
00:35:36,720 --> 00:35:38,680
Sometimes world collide
and it blow up.
749
00:35:38,680 --> 00:35:40,440
Why not?
750
00:35:40,440 --> 00:35:42,000
We'll see.
751
00:35:48,000 --> 00:35:52,040
ANNOUNCER: Which fan favourite
will lift the MasterChef trophy?
752
00:35:52,040 --> 00:35:56,000
Watch every mouth-watering episode
on 10Play.
753
00:36:01,520 --> 00:36:04,480
ANDY: What did you make?
It's spanakopita pasta.
754
00:36:04,480 --> 00:36:06,520
SOOSHI MAGOO: Ah!
755
00:36:07,800 --> 00:36:09,360
You try and bring
the world together?
756
00:36:09,360 --> 00:36:11,080
You see we come together?
Why not we come together?
757
00:36:11,080 --> 00:36:13,520
Sometimes the world collide
and it blow up.
758
00:36:13,520 --> 00:36:15,720
Why not?
SOOSHI MANGO: Ah!
759
00:36:15,720 --> 00:36:17,920
We'll see.
Right.
760
00:36:17,920 --> 00:36:19,280
We try.
We try it.
761
00:36:19,280 --> 00:36:21,240
ANDY: Yeah, get into it.
POH: Go, go, go.
762
00:36:32,720 --> 00:36:34,360
Theo,
763
00:36:34,360 --> 00:36:36,800
I'm not sure about this.
764
00:36:36,800 --> 00:36:39,960
It's confusing me. I think...
Because it's spanakopita in pasta!
765
00:36:39,960 --> 00:36:41,560
(LAUGHTER)
766
00:36:41,560 --> 00:36:43,360
Help me, help me!
767
00:36:44,440 --> 00:36:47,320
I think you've done
a lovely work of pasta.
768
00:36:47,320 --> 00:36:53,320
And as far as spanakopita
sitting in a ravioli, it's good.
769
00:36:53,320 --> 00:36:55,600
But then, in the brodo,
770
00:36:55,600 --> 00:36:59,200
which is, like...
It is quite heavy with the thyme.
771
00:36:59,200 --> 00:37:01,160
I...I'm not sure,
772
00:37:01,160 --> 00:37:05,320
but I kind of keep
going back to eat it,
773
00:37:05,320 --> 00:37:06,520
and that's all I can say.
774
00:37:08,440 --> 00:37:10,920
It will never not be confusing. OK?
775
00:37:10,920 --> 00:37:13,760
I had spanakopita on Sunday,
776
00:37:13,760 --> 00:37:16,920
like, so you're so familiar
with the textures and the flavours,
777
00:37:16,920 --> 00:37:21,360
and then you put it in a raviolo,
and you're just like, "What?"
778
00:37:21,360 --> 00:37:23,920
Theo, I love the spanakopita.
779
00:37:23,920 --> 00:37:27,000
I love my Greek brothers
and sisters, you know?
780
00:37:27,000 --> 00:37:28,600
And I love ravioli.
781
00:37:28,600 --> 00:37:31,000
But together?
No way, thank you very much!
782
00:37:31,000 --> 00:37:33,200
Thank you.
Well done. Well done.
783
00:37:33,200 --> 00:37:35,320
JEAN-CHRISTOPHE: Theo, thank you.
You make everyone cry!
784
00:37:37,400 --> 00:37:39,520
Ah, the nonnas are not happy
with me.
785
00:37:39,520 --> 00:37:42,240
I'm going to get the wooden spoon,
I reckon, on this one.
786
00:37:42,240 --> 00:37:44,880
Well done, mate.
You got a good reaction?
Yeah.
787
00:37:44,880 --> 00:37:46,760
Alright, Depinder, show us
your version of Italy.
788
00:37:46,760 --> 00:37:48,320
(APPLAUSE)
789
00:37:49,960 --> 00:37:53,600
DEPINDER: So, today, I've made
for you guys laal maas tortellini.
790
00:37:53,600 --> 00:37:57,320
So, laal maas is a very
Rajasthani style,
791
00:37:57,320 --> 00:38:00,160
like, red-meat gravy.
792
00:38:00,160 --> 00:38:03,520
JEANÐCHRISTOPHE: Your tortellini,
I've got to say, they are fantastic
793
00:38:03,520 --> 00:38:06,760
in terms of portion,
size, consistencies,
794
00:38:06,760 --> 00:38:09,120
but it's not the brief of today,
sadly.
795
00:38:10,560 --> 00:38:12,400
Deccas, you're up next.
796
00:38:14,520 --> 00:38:17,160
DECLAN: I have made crab tortellini.
797
00:38:18,320 --> 00:38:21,400
POH: I think the tortellini itself
was really beautiful.
798
00:38:21,400 --> 00:38:24,800
Where I think you fell short
were some of the pickling juices
799
00:38:24,800 --> 00:38:27,440
from your mussel have gone
into the sauce,
800
00:38:27,440 --> 00:38:30,640
and it started to overpower it.
801
00:38:30,640 --> 00:38:32,400
Right, Alana, vieni qui.
802
00:38:32,400 --> 00:38:33,960
(APPLAUSE)
803
00:38:33,960 --> 00:38:37,320
ALANA: I've made gingerbread bundt
with a marsala sauce
804
00:38:37,320 --> 00:38:40,400
and an artichoke
and mascarpone ice-cream,
805
00:38:40,400 --> 00:38:42,360
and some little brulee figs.
806
00:38:44,040 --> 00:38:47,800
This one was just a perfect balance.
Thank you very much.
807
00:38:47,800 --> 00:38:49,960
It was a beautiful. Delicious.
808
00:38:49,960 --> 00:38:52,000
Down to your execution,
809
00:38:52,000 --> 00:38:55,000
I personally think it's too sweet.
(GASPING)
810
00:38:55,000 --> 00:38:56,520
Sorry, Alana,
I think we changed our minds.
811
00:38:56,520 --> 00:38:59,200
No good.
No good.
812
00:38:59,200 --> 00:39:00,640
Next up, Callum.
813
00:39:02,280 --> 00:39:03,400
CALLUM: Thanks.
814
00:39:05,920 --> 00:39:07,640
G'day, everyone.
G'day.
815
00:39:07,640 --> 00:39:09,240
ANDY: G'day.
816
00:39:09,240 --> 00:39:11,600
It smells delicious.
817
00:39:11,600 --> 00:39:13,240
It's a big wet pizza.
818
00:39:13,240 --> 00:39:14,760
(LAUGHTER)
819
00:39:16,440 --> 00:39:18,400
Callum, what is your big wet pizza?
820
00:39:19,920 --> 00:39:23,360
So it's farfalle
with mussel and tomato butter.
821
00:39:36,120 --> 00:39:40,800
SOFIA: There is something
about that bow-tie pasta salad
822
00:39:40,800 --> 00:39:43,280
that is just so, like,
Australian buffet.
823
00:39:43,280 --> 00:39:46,360
So I think you've absolutely
succeeded in making it
824
00:39:46,360 --> 00:39:48,560
into something really,
really beautiful.
825
00:39:48,560 --> 00:39:50,600
And I love the way
that you've still kept
826
00:39:50,600 --> 00:39:52,640
the creaminess of that sauce.
827
00:39:53,640 --> 00:39:56,280
Callum, that was just
so straight-up yum.
828
00:39:57,560 --> 00:40:01,200
I kept on having to remind myself
that was fresh pasta,
829
00:40:01,200 --> 00:40:02,680
perfectly cooked mussels.
830
00:40:02,680 --> 00:40:05,640
It was just like a garden
on a plate. Beautiful.
831
00:40:05,640 --> 00:40:07,320
You sure you're not Italian?
832
00:40:07,320 --> 00:40:08,480
I'm... I wish.
833
00:40:08,480 --> 00:40:10,160
You wish you were. Good boy.
834
00:40:10,160 --> 00:40:12,320
That's 10 points for this man.
(LAUGHTER)
835
00:40:12,320 --> 00:40:14,600
I give him 10 points.
836
00:40:14,600 --> 00:40:16,920
Well done, Colin, well done.
Thank you.
837
00:40:16,920 --> 00:40:18,000
Thanks, Callum.
838
00:40:18,000 --> 00:40:19,160
Thanks, gang.
839
00:40:19,160 --> 00:40:20,640
(CHEERING)
840
00:40:20,640 --> 00:40:22,960
Go ahead, Colin.
(CHUCKLES)
841
00:40:22,960 --> 00:40:25,040
Next dish we'd like to taste
is Jamie.
842
00:40:25,040 --> 00:40:27,040
(APPLAUSE)
843
00:40:34,040 --> 00:40:37,400
JAMIE: So, I made
an osso buco-stuffed cappelletti
844
00:40:37,400 --> 00:40:39,680
with a little saffron broth.
845
00:40:39,680 --> 00:40:41,560
Osso buco.
(IMITATES PRONUNCIATION) Osso buco.
846
00:40:41,560 --> 00:40:42,760
Bravo.
847
00:40:42,760 --> 00:40:44,360
Not osso buc-oh.
848
00:40:44,360 --> 00:40:46,720
Osso buco!
Osso buco.
849
00:40:46,720 --> 00:40:50,040
Osso buc-oh.
Open your mouth. Osso buco.
850
00:40:50,040 --> 00:40:53,200
Osso buco.
(CHEERING)
851
00:40:53,200 --> 00:40:55,200
Good.
Bravo!
852
00:40:56,240 --> 00:40:57,280
Alright.
853
00:41:15,200 --> 00:41:17,600
Jamie, um...
854
00:41:17,600 --> 00:41:23,040
..I really enjoyed
your Milanese ragu style
855
00:41:23,040 --> 00:41:25,840
with your addition of saffron.
856
00:41:25,840 --> 00:41:30,440
Not just in the broth,
but also with the pasta dough.
857
00:41:30,440 --> 00:41:32,640
I think the pasta
are cooked very well.
858
00:41:32,640 --> 00:41:36,320
They're stuffed properly.
They're seasoned sublimely, too.
859
00:41:36,320 --> 00:41:37,520
So well done.
860
00:41:37,520 --> 00:41:39,800
Thank you.
861
00:41:39,800 --> 00:41:42,120
I was interested in this one
to see how, you know...
862
00:41:42,120 --> 00:41:44,240
Sometimes you have two loves,
and they just don't go together.
863
00:41:44,240 --> 00:41:45,560
Yeah, yeah.
864
00:41:45,560 --> 00:41:48,880
But I think the flavours, overall,
in this one work really well.
865
00:41:48,880 --> 00:41:50,440
I love how you got
that kind of richness
866
00:41:50,440 --> 00:41:52,760
and heartiness of the filling
867
00:41:52,760 --> 00:41:55,400
versus that quite...that floralness
of the saffron,
868
00:41:55,400 --> 00:41:57,000
because it is saffron-forward.
869
00:41:57,000 --> 00:41:58,400
You haven't mucked around there.
870
00:41:58,400 --> 00:42:01,000
But it was seamless.
Great. Thank you.
871
00:42:01,000 --> 00:42:03,360
I like osso buco, and I like,
I like a tortellini.
872
00:42:03,360 --> 00:42:05,000
Together, work very well.
873
00:42:05,000 --> 00:42:07,400
Well done, Jamie. Congratulations.
874
00:42:07,400 --> 00:42:08,920
Thanks, Jamie!
875
00:42:14,360 --> 00:42:15,960
Well done, Jamie. Well done.
Thank you.
876
00:42:15,960 --> 00:42:17,880
Beau, tell us what you've made.
877
00:42:19,080 --> 00:42:20,840
BEAU: Pistachio
and cinnamon cannolis.
878
00:42:23,480 --> 00:42:26,360
Beau, the shell was spectacular.
879
00:42:26,360 --> 00:42:28,960
Super thin, cooked really evenly,
880
00:42:28,960 --> 00:42:31,520
and it's caramelised
all the way through.
881
00:42:31,520 --> 00:42:33,040
Very good.
882
00:42:33,040 --> 00:42:34,600
The shell was crunchy.
883
00:42:34,600 --> 00:42:36,880
Inside was sweet.
884
00:42:36,880 --> 00:42:38,800
I'm very proud of you
because you're skippy
885
00:42:38,800 --> 00:42:40,200
and you make a cannoli like that.
886
00:42:40,200 --> 00:42:41,320
(LAUGHTER)
887
00:42:41,320 --> 00:42:42,880
Very good.
888
00:42:42,880 --> 00:42:45,160
Next up,
an Italian feast from Samira.
889
00:42:47,280 --> 00:42:49,440
SAMIRA: Today,
I've made you veal cotoletta.
890
00:42:50,880 --> 00:42:53,440
This masterpiece of your meat
891
00:42:53,440 --> 00:42:58,120
with the crunch of the breadcrumb
and Parmesan -
892
00:42:58,120 --> 00:42:59,760
it was delicious.
893
00:42:59,760 --> 00:43:03,760
This is a home-cooked
Italian cotoletta,
894
00:43:03,760 --> 00:43:06,080
the way my mother was cook it.
895
00:43:06,080 --> 00:43:07,920
Well done.
Thank you.
896
00:43:07,920 --> 00:43:10,560
Thank you.
(APPLAUSE)
897
00:43:10,560 --> 00:43:12,640
Show us your Italiano, Andre.
898
00:43:12,640 --> 00:43:15,320
Allez! Magnifique!
899
00:43:16,400 --> 00:43:18,040
ANDRE: A little bit worried.
900
00:43:18,040 --> 00:43:21,400
This dish is so vastly different
to the big red sauces of the south.
901
00:43:22,840 --> 00:43:25,280
But this style
of northern Italian cooking
902
00:43:25,280 --> 00:43:27,240
is how I was brought up.
903
00:43:27,240 --> 00:43:31,120
But today, I'm putting on
a contemporary twist on the dish.
904
00:43:31,120 --> 00:43:33,520
Andre, you Italian?
My father is.
905
00:43:33,520 --> 00:43:36,600
Ah, alright. We expect big things.
You've got big shoes to fill.
906
00:43:36,600 --> 00:43:37,880
(CHUCKLES) Righto.
907
00:43:49,960 --> 00:43:52,440
SOFIA: Andre, what have you made?
908
00:43:53,600 --> 00:43:56,120
So, I've made
a buttermilk ricotta gnocchi
909
00:43:56,120 --> 00:43:59,720
with a charred cucumber consomme
910
00:43:59,720 --> 00:44:01,200
and some borage oil.
911
00:44:03,120 --> 00:44:05,040
Alright, we try, huh?
912
00:44:20,800 --> 00:44:24,360
Andre, honestly, this is superb.
913
00:44:26,520 --> 00:44:30,200
What I like very much
is the cucumber charred
914
00:44:30,200 --> 00:44:34,000
into this gentle,
well-seasoned broth.
915
00:44:34,000 --> 00:44:36,440
And then, the way you've managed
916
00:44:36,440 --> 00:44:39,360
to introduce such
a delicate flavour,
917
00:44:39,360 --> 00:44:40,760
borage.
918
00:44:40,760 --> 00:44:42,040
Who would... (CHUCKLES)
919
00:44:42,040 --> 00:44:46,200
..who would have used borage
and cucumber on a day like today?
920
00:44:46,200 --> 00:44:48,800
Where's the...where's the tomatoes?
(CHUCKLES)
921
00:44:48,800 --> 00:44:50,880
You've done an accomplished...
922
00:44:50,880 --> 00:44:56,200
Not just in the look,
the presentations, the portions -
923
00:44:56,200 --> 00:44:57,920
seasoning is perfect.
924
00:44:59,720 --> 00:45:01,440
So well executed.
925
00:45:01,440 --> 00:45:03,680
The gnocchi were exceptional.
926
00:45:03,680 --> 00:45:05,000
Like, so light.
927
00:45:05,000 --> 00:45:11,480
Just had enough body to, like, carry
this, like, beautiful, salty,
928
00:45:11,480 --> 00:45:13,760
like, umami broth, as well.
929
00:45:13,760 --> 00:45:15,200
It was delicious.
930
00:45:16,560 --> 00:45:17,680
(GLASSES CLINK)
931
00:45:17,680 --> 00:45:19,320
Fantastico!
932
00:45:19,320 --> 00:45:21,280
(CHEERING)
933
00:45:21,280 --> 00:45:23,880
Beautiful. Very, very nice.
934
00:45:24,880 --> 00:45:27,080
Beautiful, thank you.
Thank you. Cheers.
935
00:45:30,640 --> 00:45:32,720
BEN: Great dish, bro.
Cheers.
936
00:45:36,000 --> 00:45:37,720
POH: Mamma mia! What a day.
937
00:45:38,720 --> 00:45:41,200
We asked for your take on Italian,
938
00:45:41,200 --> 00:45:43,640
and you did not disappoint.
939
00:45:43,640 --> 00:45:46,920
We got dish after dish
of knockout flavour.
940
00:45:46,920 --> 00:45:51,080
So the question is,
who got nonna's seal of approval.
941
00:45:52,520 --> 00:45:55,400
ANDY: Right. The part you've
all been waiting for.
942
00:45:55,400 --> 00:45:57,800
If I call your name, step forward.
943
00:45:57,800 --> 00:45:59,760
You're cooking
for immunity tomorrow.
944
00:46:07,640 --> 00:46:08,840
Laura.
945
00:46:08,840 --> 00:46:11,000
(CHEERING AND APPLAUSE)
946
00:46:13,360 --> 00:46:15,280
Textbook chestnut garganelli.
947
00:46:15,280 --> 00:46:17,280
You smashed it. Well done.
948
00:46:18,480 --> 00:46:20,560
Thank you. Thank you.
949
00:46:20,560 --> 00:46:22,000
Snez.
950
00:46:22,000 --> 00:46:24,320
(CHEERING AND APPLAUSE)
951
00:46:26,360 --> 00:46:28,960
Fregola made that dish.
952
00:46:28,960 --> 00:46:31,160
That was a 10 out of 10.
953
00:46:31,160 --> 00:46:32,320
Ben.
954
00:46:32,320 --> 00:46:34,400
(CHEERING AND APPLAUSE)
955
00:46:36,960 --> 00:46:39,000
Golden crispy croquettes
956
00:46:39,000 --> 00:46:42,720
and a bangin' basil mayo.
957
00:46:42,720 --> 00:46:44,760
It was perfectly executed.
Thank you.
958
00:46:47,400 --> 00:46:48,560
Andre.
959
00:46:48,560 --> 00:46:50,960
(CHEERING AND APPLAUSE)
960
00:46:53,400 --> 00:46:56,640
Mate, those flavours,
they were complex.
961
00:46:56,640 --> 00:46:59,720
But if anyone could pull them off,
it was you.
962
00:46:59,720 --> 00:47:01,920
Well done.
Thanks.
963
00:47:01,920 --> 00:47:04,800
I'd like to say
I'm very proud of everyone.
964
00:47:06,160 --> 00:47:08,120
You all do well.
965
00:47:08,120 --> 00:47:11,520
And we like to invite you all
to our restaurant,
966
00:47:11,520 --> 00:47:14,760
Johnny, Vince & Sam's,
on Lygon Street, Carlton,
967
00:47:14,760 --> 00:47:15,800
to celebrate, eh?
968
00:47:15,800 --> 00:47:17,320
(CHEERING AND APPLAUSE)
969
00:47:17,320 --> 00:47:18,760
Eh-eh-eh-eh-eh!
970
00:47:18,760 --> 00:47:21,640
You have to pay, but come anyway,
alright?
971
00:47:21,640 --> 00:47:23,360
(LAUGHTER)
972
00:47:25,120 --> 00:47:27,320
SOFIA: Good work today, everyone.
973
00:47:27,320 --> 00:47:30,240
Laura, Snez, Ben and Andre,
974
00:47:30,240 --> 00:47:32,080
come back tomorrow,
975
00:47:32,080 --> 00:47:34,560
ready to cook your heart out
for immunity.
976
00:47:34,560 --> 00:47:36,080
Buona notte.
977
00:47:38,640 --> 00:47:40,960
Buona notte. That's it.
978
00:47:40,960 --> 00:47:43,600
Mwah! Mwah! Mwah! Mwah! Bye!
Ciao, ciao.
979
00:47:43,600 --> 00:47:46,160
Ciao, ciao. Ciao, ciao. Ciao, ciao.
980
00:47:46,160 --> 00:47:48,520
Ciao, ciao. Ciao, ciao. Ciao, ciao.
Ciao.
981
00:47:48,520 --> 00:47:50,520
Say hello to your daddy for me,
it's a long time I no see him.
982
00:47:50,520 --> 00:47:52,320
Ciao, ciao.
983
00:47:52,320 --> 00:47:53,760
Ciao, ciao.
984
00:47:57,800 --> 00:47:59,960
ANNOUNCER: Still to come this week...
985
00:47:59,960 --> 00:48:02,160
I've created something
that's never been seen before.
986
00:48:02,160 --> 00:48:03,960
SNEZ: Oh, my God! What!
987
00:48:03,960 --> 00:48:06,800
LAURA: That's wild.
BEN: Oh, my God.
988
00:48:06,800 --> 00:48:08,600
..there's plenty of dishes...
989
00:48:08,600 --> 00:48:10,400
This is brilliant.
990
00:48:10,400 --> 00:48:12,280
..fit for Insta fame...
991
00:48:12,280 --> 00:48:14,880
ANDY: Yes, yes, yes,
yes, yes, yes, yes.
992
00:48:14,880 --> 00:48:17,480
..and influential guests...
993
00:48:17,480 --> 00:48:21,280
The king of FoodTok, Andy Cooks!
(CHEERING AND APPLAUSE)
994
00:48:21,280 --> 00:48:24,200
..worthy of the viral title.
995
00:48:24,200 --> 00:48:26,400
Instagram - 4 million followers.
996
00:48:26,400 --> 00:48:28,800
TikTok - 6 million followers.
997
00:48:28,800 --> 00:48:31,560
YouTube - over 3 billion views.
998
00:48:31,560 --> 00:48:33,200
(CHEERING)
999
00:48:33,200 --> 00:48:35,440
Andy's here to demonstrate a trend.
1000
00:48:36,720 --> 00:48:38,440
Oh!
Oh, yes! Yeah!
1001
00:48:38,440 --> 00:48:40,680
(CHEERING AND APPLAUSE)
1002
00:48:45,560 --> 00:48:47,560
Captions by Red Bee Media
75253
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