1 00:00:00,160 --> 00:00:00,440 pm tomorrow. MasterChef 2 00:00:02,160 --> 00:00:05,000 ANNOUNCER: Previously on MasterChef Australia... 3 00:00:05,000 --> 00:00:08,560 Please give it up for Catherine Zhang! 4 00:00:08,560 --> 00:00:10,400 Victoria Minell! 5 00:00:10,400 --> 00:00:12,240 Khanh Ong! 6 00:00:12,240 --> 00:00:15,360 ..Viral Wonders Week brought inspiration 7 00:00:15,360 --> 00:00:17,760 that was off the charts. 8 00:00:17,760 --> 00:00:20,840 (ALL EXCLAIM) 9 00:00:20,840 --> 00:00:23,200 And a pop-up stall challenge... 10 00:00:24,640 --> 00:00:26,200 Here we go! 11 00:00:26,200 --> 00:00:28,760 ..was their massive service debut. 12 00:00:28,760 --> 00:00:31,440 I've never really cooked for a lot of people before. 13 00:00:31,440 --> 00:00:34,680 The viral vibe was infectious. 14 00:00:34,680 --> 00:00:36,440 Oh, yeah. 15 00:00:36,440 --> 00:00:39,080 POH: I flippin' love this dish so much. 16 00:00:39,080 --> 00:00:42,640 ANDY: That is legit tasty proper viral food. 17 00:00:42,640 --> 00:00:44,400 JEAN-CHRISTOPHE: There is actually 18 00:00:44,400 --> 00:00:45,480 a party going on in my mouth. 19 00:00:45,480 --> 00:00:47,960 C'etait une discotheque dans ma bouche. 20 00:00:47,960 --> 00:00:52,280 And while the first immunity pin of the season went to Jackie, 21 00:00:52,280 --> 00:00:55,920 we also had to say goodbye to Alita. 22 00:00:55,920 --> 00:00:58,640 Whatever is waiting for me on the outside of this room, 23 00:00:58,640 --> 00:01:00,000 I welcome that with open arms. 24 00:01:01,800 --> 00:01:06,440 Tonight, what happens when you mix a mystery box... 25 00:01:06,440 --> 00:01:08,800 ..a medley of spices 26 00:01:08,800 --> 00:01:12,000 and a marvellous mega star? 27 00:01:12,000 --> 00:01:13,640 Oh, my God! 28 00:01:34,760 --> 00:01:35,960 Hi. 29 00:01:35,960 --> 00:01:38,120 Welcome back, everyone. 30 00:01:38,120 --> 00:01:39,560 It's mystery box day! 31 00:01:39,560 --> 00:01:42,080 That is a big mystery box! 32 00:01:43,120 --> 00:01:44,720 Wow! 33 00:01:44,720 --> 00:01:46,880 What's all that stuff in the front? 34 00:01:46,880 --> 00:01:48,560 Oh, spices. 35 00:01:48,560 --> 00:01:50,160 Oh, it's like a spice market. 36 00:01:50,160 --> 00:01:51,880 Oh, wow! 37 00:01:53,600 --> 00:01:56,000 Spice market! Whoo-hoo! 38 00:01:56,000 --> 00:01:58,280 I can smell spices. 39 00:01:58,280 --> 00:01:59,800 Smells amazing. 40 00:01:59,800 --> 00:02:01,800 Smells really good. 41 00:02:01,800 --> 00:02:03,480 It's so pretty. 42 00:02:03,480 --> 00:02:04,600 Wow! 43 00:02:07,320 --> 00:02:11,440 A mystery box with spices? Wow! 44 00:02:12,800 --> 00:02:14,240 I'm super excited. 45 00:02:14,240 --> 00:02:15,760 It feels like heaven. 46 00:02:17,560 --> 00:02:19,600 Before we start, 47 00:02:19,600 --> 00:02:22,840 a big congratulations to Dot for getting married. 48 00:02:22,840 --> 00:02:25,400 (CHEERING) Thank you. 49 00:02:28,240 --> 00:02:30,720 Best day of your life, right? Best day. 50 00:02:30,720 --> 00:02:34,080 It was so fun. Great weather. All the family was there. 51 00:02:34,080 --> 00:02:37,360 How was the food? The food was good. Yeah. 52 00:02:37,360 --> 00:02:39,880 Which was my main priority. So... 53 00:02:39,880 --> 00:02:40,920 Well, besides, yeah. 54 00:02:43,560 --> 00:02:46,560 Now, it's the start of a brand-new week. 55 00:02:46,560 --> 00:02:49,360 And what better way to do that than with a mystery box? 56 00:02:49,360 --> 00:02:52,880 Yes. And these amazing spices. 57 00:02:52,880 --> 00:02:57,080 This display could be straight from a souk in Marrakesh, 58 00:02:57,080 --> 00:03:01,400 a bazaar in Istanbul, or a spice market in Delhi. 59 00:03:01,400 --> 00:03:04,400 This week, we're going on a culinary journey 60 00:03:04,400 --> 00:03:05,600 around the world. 61 00:03:09,960 --> 00:03:13,960 To kick off an epic week, we need an epic guest. 62 00:03:16,520 --> 00:03:20,200 Today's guest is a culinary explorer 63 00:03:20,200 --> 00:03:23,200 learning about unique food traditions 64 00:03:23,200 --> 00:03:26,040 and creating extraordinary dishes 65 00:03:26,040 --> 00:03:30,120 in some of the world's most breathtaking locations. 66 00:03:31,640 --> 00:03:35,120 He opened his first restaurant 50 years ago 67 00:03:35,120 --> 00:03:36,760 and has not looked back. 68 00:03:36,760 --> 00:03:38,240 Whoa! 69 00:03:38,240 --> 00:03:42,800 One of the most recognisable TV chefs around the whole world. 70 00:03:42,800 --> 00:03:44,840 Rick Stein! Maybe! 71 00:03:46,240 --> 00:03:49,240 Global food icon, friend of the show, 72 00:03:49,240 --> 00:03:51,400 it is Rick Stein! 73 00:03:51,400 --> 00:03:54,480 (CHEERING) 74 00:04:02,920 --> 00:04:05,160 Oh, my God! 75 00:04:05,160 --> 00:04:08,280 GRACE: It's Rick Stein. I cannot believe it. 76 00:04:08,280 --> 00:04:10,960 I'm a huge fan of Rick. 77 00:04:10,960 --> 00:04:12,520 His curiosity in culture 78 00:04:12,520 --> 00:04:14,760 really influences the way that he cooks. 79 00:04:14,760 --> 00:04:17,400 And, personally, it's really influenced 80 00:04:17,400 --> 00:04:18,960 the way that I cook as well. 81 00:04:18,960 --> 00:04:20,120 So I think he's the, like, 82 00:04:20,120 --> 00:04:22,080 perfect choice for today's challenge. 83 00:04:26,760 --> 00:04:29,080 Rick, welcome back to the MasterChef kitchen. 84 00:04:29,080 --> 00:04:30,640 So, it feels like home, 85 00:04:30,640 --> 00:04:32,440 I've been here that many times. 86 00:04:32,440 --> 00:04:33,960 How have you been? 87 00:04:33,960 --> 00:04:36,360 And, more importantly, where in the world have you been? 88 00:04:36,360 --> 00:04:39,560 Well, actually, I've been a lot in Australia of late. 89 00:04:39,560 --> 00:04:42,360 I made a series in New South Wales last year 90 00:04:42,360 --> 00:04:46,840 and just opened a restaurant in Coogee Beach in Sydney. 91 00:04:46,840 --> 00:04:50,600 So I never thought I'd open another restaurant. 92 00:04:50,600 --> 00:04:53,640 But it's just that Coogee Beach is so special. 93 00:04:55,520 --> 00:04:57,920 Pat, this is a big moment for you, it feels like. 94 00:04:59,600 --> 00:05:03,920 When did you first start watching Rick Stein on the box? 95 00:05:03,920 --> 00:05:05,240 Oh, as long as I can remember. 96 00:05:05,240 --> 00:05:07,760 Like, huge Rick Stein fan, like number one. 97 00:05:07,760 --> 00:05:10,440 You feel like you're getting the real Rick, not a TV version. 98 00:05:10,440 --> 00:05:12,880 It's a real person. So, yeah. Amazing! 99 00:05:12,880 --> 00:05:16,280 Miin, what about you, mate? I love Rick, like, 100 00:05:16,280 --> 00:05:18,640 I've watched so many of his shows 101 00:05:18,640 --> 00:05:20,840 like, travels through India, 102 00:05:20,840 --> 00:05:23,280 through South-East Asia, into Malaysia. 103 00:05:23,280 --> 00:05:25,320 The favourite dishes I love to cook 104 00:05:25,320 --> 00:05:26,920 is that masala goat curry. 105 00:05:26,920 --> 00:05:28,280 I've cooked it for people 106 00:05:28,280 --> 00:05:29,840 and they absolutely love that dish. 107 00:05:29,840 --> 00:05:31,840 RICK: Fabulous. Fabulous. MIIN: Thank you. 108 00:05:31,840 --> 00:05:34,600 I can just tell how inspired 109 00:05:34,600 --> 00:05:37,680 each and every one is and that makes for good food. 110 00:05:40,080 --> 00:05:42,640 OK, guys, it's time to head back to your bench. 111 00:05:42,640 --> 00:05:44,840 Let's do it! Let's do it! 112 00:05:44,840 --> 00:05:47,520 Allez, allez! Enjoy it! 113 00:05:50,840 --> 00:05:52,440 It's very big. 114 00:05:52,440 --> 00:05:53,640 What's in the box? 115 00:05:55,280 --> 00:05:57,600 Are you ready? CONTESTANTS: Yes. 116 00:05:57,600 --> 00:05:59,120 You can lift your lids now! 117 00:06:01,160 --> 00:06:03,720 (ALL EXCLAIM) 118 00:06:03,720 --> 00:06:05,160 Yay! 119 00:06:07,880 --> 00:06:10,240 OK, OK. 120 00:06:10,240 --> 00:06:13,000 Ohhhh. OK. 121 00:06:15,000 --> 00:06:16,800 Oh, my God! 122 00:06:16,800 --> 00:06:18,280 Wow! 123 00:06:20,160 --> 00:06:22,240 Look at this crab! 124 00:06:24,680 --> 00:06:26,000 That looks great. 125 00:06:26,000 --> 00:06:27,920 Doesn't it look beautiful? 126 00:06:27,920 --> 00:06:30,640 Well, obviously, had to choose some lamb. 127 00:06:30,640 --> 00:06:31,680 It's Australia, after all. 128 00:06:31,680 --> 00:06:35,040 And I particularly like forequarter chops. 129 00:06:35,040 --> 00:06:37,600 I had to have a little snapper. Oh, yeah. 130 00:06:37,600 --> 00:06:39,080 Can I just say that this is 131 00:06:39,080 --> 00:06:41,440 what I would call a one-person portion. 132 00:06:41,440 --> 00:06:44,000 So be cautious if you're going to fillet it. 133 00:06:44,000 --> 00:06:45,520 I'm not saying don't. 134 00:06:45,520 --> 00:06:47,920 But that on a plate is quite special. 135 00:06:49,560 --> 00:06:51,120 Beautiful blue swimmer crab. 136 00:06:51,120 --> 00:06:53,800 What you call zucchini, we call courgettes. 137 00:06:53,800 --> 00:06:55,400 We've got the flowers as well. 138 00:06:55,400 --> 00:06:57,200 We've got some new potatoes. 139 00:06:57,200 --> 00:06:58,720 And I feel very proud of this. 140 00:06:58,720 --> 00:07:02,440 But you call this English spinach here in Australia. 141 00:07:02,440 --> 00:07:03,640 It's an English cheese. 142 00:07:03,640 --> 00:07:05,280 I hope you don't mind. 143 00:07:05,280 --> 00:07:07,720 Stilton. I remember once 144 00:07:07,720 --> 00:07:10,600 with a French maitre d' in England, 145 00:07:10,600 --> 00:07:13,160 I said, "There's no English cheeses on your cheese board." 146 00:07:13,160 --> 00:07:15,480 He said, "That's 'cause we don't like them." 147 00:07:16,680 --> 00:07:19,760 Some chickpeas, some passionfruit 148 00:07:19,760 --> 00:07:21,280 and, of course, mango. 149 00:07:21,280 --> 00:07:22,400 My wife always says, 150 00:07:22,400 --> 00:07:24,000 "You never knew about mangoes 151 00:07:24,000 --> 00:07:26,280 "till the Aussies started telling you about them." 152 00:07:26,280 --> 00:07:28,560 There we go. I think that's about it. 153 00:07:28,560 --> 00:07:29,920 Have I left anything out? 154 00:07:29,920 --> 00:07:33,840 I think that's fantastic, isn't it, everyone? Huh? 155 00:07:33,840 --> 00:07:35,920 CASPER: It's actually a super interesting mystery box. 156 00:07:35,920 --> 00:07:38,160 There's a lot of different ways I could go about this. 157 00:07:38,160 --> 00:07:40,920 I'm really drawn into the crabs and the snapper, 158 00:07:40,920 --> 00:07:42,880 but I think everyone is also loving the flavours, 159 00:07:42,880 --> 00:07:45,000 so I really need to come up with something 160 00:07:45,000 --> 00:07:46,200 that would stand out. 161 00:07:46,200 --> 00:07:50,000 I've just been as generous as I can with these ingredients, 162 00:07:50,000 --> 00:07:54,000 and it's up to you to partner the spices with them 163 00:07:54,000 --> 00:07:55,400 so you can make it subtle, 164 00:07:55,400 --> 00:07:58,360 you can make it powerful, whichever you choose. 165 00:07:58,360 --> 00:08:01,600 ALYONA: Oh, my gosh. As soon as I see the snapper, passionfruit, 166 00:08:01,600 --> 00:08:04,080 I think these are two great building blocks 167 00:08:04,080 --> 00:08:07,040 and I'm going to start creating something from there. 168 00:08:07,040 --> 00:08:11,040 But seeing all of these spices is quite overwhelming. 169 00:08:11,040 --> 00:08:13,360 I don't cook with a lot of spices, 170 00:08:13,360 --> 00:08:15,360 so I'm freaking out. 171 00:08:16,880 --> 00:08:19,280 As with all mystery boxes, 172 00:08:19,280 --> 00:08:22,200 you have to use at least one ingredient from the box 173 00:08:22,200 --> 00:08:24,440 to create an amazing dish. 174 00:08:24,440 --> 00:08:26,000 And as a bonus, you have 175 00:08:26,000 --> 00:08:28,640 all these amazing herbs and spices. 176 00:08:28,640 --> 00:08:32,320 There are over 120 to choose from... 177 00:08:33,840 --> 00:08:37,080 ..and you must use at least one. 178 00:08:37,080 --> 00:08:38,920 Pantry and garden are closed, 179 00:08:38,920 --> 00:08:41,520 but you, of course, have your under-bench staples 180 00:08:41,520 --> 00:08:43,520 to help bring everything together. 181 00:08:43,520 --> 00:08:47,320 You have 75 minutes to cook anything you like 182 00:08:47,320 --> 00:08:49,760 from anywhere in the world. 183 00:08:49,760 --> 00:08:53,800 We'll be tasting the 12 most appealing dishes today. 184 00:08:53,800 --> 00:08:57,600 With Rick's help, we'll be choosing the top four dishes. 185 00:08:57,600 --> 00:08:59,840 Whoever cooks them will be immune 186 00:08:59,840 --> 00:09:02,120 from tomorrow's elimination. 187 00:09:02,120 --> 00:09:05,880 I know it's super important to stay out of elimination. 188 00:09:05,880 --> 00:09:07,160 Especially with an immunity pin, 189 00:09:07,160 --> 00:09:08,840 I don't want to be faced with that decision 190 00:09:08,840 --> 00:09:10,120 to have to play it. 191 00:09:10,120 --> 00:09:11,720 So I would love that immunity. 192 00:09:12,880 --> 00:09:16,800 Well, everybody, your time starts now! 193 00:09:16,800 --> 00:09:18,480 Here we go! 194 00:09:23,280 --> 00:09:24,680 Wow! 195 00:09:25,640 --> 00:09:27,840 We're going Mexican. 196 00:09:27,840 --> 00:09:30,080 Coriander. Where's the coriander? 197 00:09:31,680 --> 00:09:33,760 They're all spread out across completely 198 00:09:33,760 --> 00:09:36,000 different parts of the table, which is quite exciting. 199 00:09:36,000 --> 00:09:37,920 RICK: Yeah. 200 00:09:37,920 --> 00:09:41,200 The question is, how many spices will Kanika take? 201 00:09:41,200 --> 00:09:43,400 At least eight herbs and spices. 202 00:09:43,400 --> 00:09:44,760 More. 203 00:09:44,760 --> 00:09:47,440 Coriander, cumin seeds. Uh... 204 00:09:48,720 --> 00:09:50,360 I'm getting really excited 205 00:09:50,360 --> 00:09:52,400 for Around the World Week 'cause I love backpacking 206 00:09:52,400 --> 00:09:53,920 and with the spices, 207 00:09:53,920 --> 00:09:57,080 I feel like I'm in some giant market overseas. 208 00:09:57,080 --> 00:09:58,920 I absolutely love this challenge. 209 00:09:58,920 --> 00:10:00,080 Let's go! 210 00:10:03,080 --> 00:10:05,240 ANNABEL: Coriander. 211 00:10:05,240 --> 00:10:08,240 I'm like, you know, I'm a typical white girl. 212 00:10:08,240 --> 00:10:10,720 I wasn't brought up cooking a lot of spices at home, 213 00:10:10,720 --> 00:10:12,600 but now I love cooking 214 00:10:12,600 --> 00:10:15,680 a whole range of different cuisines. 215 00:10:15,680 --> 00:10:17,960 So, today, I'm drawing on a recipe 216 00:10:17,960 --> 00:10:19,800 that I've made in the past, 217 00:10:19,800 --> 00:10:20,840 and I know that it heroes 218 00:10:20,840 --> 00:10:23,040 a bunch of really delicious spices. 219 00:10:23,040 --> 00:10:25,080 Hi, Annabel. Hi, Rick. 220 00:10:25,080 --> 00:10:26,280 Hi, Andy. Sorry. 221 00:10:26,280 --> 00:10:28,520 I'm happy to play second fiddle today. 222 00:10:28,520 --> 00:10:29,880 Don't you worry. 223 00:10:29,880 --> 00:10:31,600 Rick fan? Huge. 224 00:10:31,600 --> 00:10:32,960 Yeah? 225 00:10:32,960 --> 00:10:34,400 I love your approach to seafood, 226 00:10:34,400 --> 00:10:36,040 but I'm not cooking seafood today. 227 00:10:36,040 --> 00:10:37,800 Good, good. 228 00:10:37,800 --> 00:10:39,920 So I'm kind of going back to what I know 229 00:10:39,920 --> 00:10:41,160 and what I know tastes good. 230 00:10:41,160 --> 00:10:43,880 So I've made a rough-puff, so I'm going to bake it 231 00:10:43,880 --> 00:10:45,720 and do, like, greens on the bottom 232 00:10:45,720 --> 00:10:47,280 with like a chermoula sort of spice paste, 233 00:10:47,280 --> 00:10:48,840 lay some potatoes on top, fold it, 234 00:10:48,840 --> 00:10:50,840 bake it like a pie galette thing. 235 00:10:50,840 --> 00:10:52,200 Yeah. Yeah. 236 00:10:52,200 --> 00:10:53,360 I think it's clever 237 00:10:53,360 --> 00:10:55,600 because you're sticking to what you know, you know. 238 00:10:55,600 --> 00:10:57,960 Yes. It is simple. 239 00:10:59,440 --> 00:11:02,000 With simple food, it has to be done perfectly. 240 00:11:02,000 --> 00:11:03,120 You've just got to pull this off. 241 00:11:03,120 --> 00:11:04,560 OK. Great. I will, I will. 242 00:11:04,560 --> 00:11:05,960 There you go. Watch this space. 243 00:11:05,960 --> 00:11:08,400 There you go. Thanks, guys. Good luck. 244 00:11:08,400 --> 00:11:11,000 Although my dish is a little simple, 245 00:11:11,000 --> 00:11:12,600 it's got this chermoula paste, 246 00:11:12,600 --> 00:11:14,360 which is like super spice-forward 247 00:11:14,360 --> 00:11:15,640 and really fragrant. 248 00:11:15,640 --> 00:11:18,480 It's got some paprika, some chilli, some sumac, 249 00:11:18,480 --> 00:11:21,040 cumin, and the stalks from the spinach. 250 00:11:22,640 --> 00:11:24,360 Hopefully the combination of flavours 251 00:11:24,360 --> 00:11:25,560 that I've chosen today 252 00:11:25,560 --> 00:11:28,240 is enough to make the judges taste my dish. 253 00:11:28,240 --> 00:11:30,640 I want to win every day, but especially today. 254 00:11:30,640 --> 00:11:31,840 I want to impress Rick Stein. 255 00:11:36,720 --> 00:11:39,160 OLAOLU: Oh, yeah. It's Around the World Week. 256 00:11:39,160 --> 00:11:42,800 And that is banging because that's an opportunity to show 257 00:11:42,800 --> 00:11:45,280 how I've grown up. Paprika, garlic, onion. 258 00:11:45,280 --> 00:11:48,400 I'm Nigerian, so how can I show off some of those big flavours 259 00:11:48,400 --> 00:11:50,760 and those delicious concoctions that we have? 260 00:11:53,240 --> 00:11:54,480 Hey, Olaolu. 261 00:11:54,480 --> 00:11:56,840 What are you making? 262 00:11:56,840 --> 00:12:00,200 So I'm making a Nigerian-style lamb potato pie 263 00:12:00,200 --> 00:12:03,360 with a mango chutney. Oh, wow. 264 00:12:03,360 --> 00:12:05,200 Back home, pies are like hand-held. 265 00:12:05,200 --> 00:12:06,200 Mm-hm. 266 00:12:06,200 --> 00:12:08,240 You know, in that kind of, like, almost patty shape. 267 00:12:08,240 --> 00:12:10,240 Right. So tell us, did you manage 268 00:12:10,240 --> 00:12:13,560 to find your treasure of Nigerian spices? 269 00:12:13,560 --> 00:12:16,800 Yeah, I did find the iru. Iru is in there, 270 00:12:16,800 --> 00:12:19,640 you know, getting cooked down with the lamb. 271 00:12:19,640 --> 00:12:22,800 Iru is a, like, fermented locust bean. 272 00:12:22,800 --> 00:12:26,160 So it's really punchy, kind of a little bit funky. 273 00:12:26,160 --> 00:12:27,640 So I'm hoping for some of that flavour 274 00:12:27,640 --> 00:12:29,000 to definitely come through. 275 00:12:29,000 --> 00:12:30,920 This one is really important to you with all those spices. 276 00:12:30,920 --> 00:12:33,360 Yeah, exactly. Just got to get it right. 277 00:12:33,360 --> 00:12:34,800 Amazing. We're looking forward to trying it. 278 00:12:34,800 --> 00:12:36,000 Thank you. 279 00:12:36,000 --> 00:12:37,560 I've made these pies before at home. 280 00:12:37,560 --> 00:12:38,560 You know, I make them really well. 281 00:12:38,560 --> 00:12:39,880 Warm enough. 282 00:12:39,880 --> 00:12:41,720 It takes me, like, a couple of hours at home, 283 00:12:41,720 --> 00:12:43,360 but I've got 75 minutes here. 284 00:12:43,360 --> 00:12:47,840 So I have to cook the lamb and then go do the potatoes. 285 00:12:47,840 --> 00:12:50,320 I've got to do the pastry. Make sure that's right. 286 00:12:50,320 --> 00:12:51,480 Finally, it has to come together 287 00:12:51,480 --> 00:12:53,680 and cook one more time in the oven. 288 00:12:53,680 --> 00:12:55,200 I think I can do it if I move fast. 289 00:13:00,080 --> 00:13:01,440 Whoo! 290 00:13:02,960 --> 00:13:05,160 MIIN: I was happy when I walked in and saw all the spices 291 00:13:05,160 --> 00:13:06,880 and smelled it. It smells amazing. 292 00:13:06,880 --> 00:13:08,680 So, really inspired today. 293 00:13:08,680 --> 00:13:10,640 Hey, Miin, how you doing? I'm good. How are you? 294 00:13:10,640 --> 00:13:12,120 OK, tell me what you're making. 295 00:13:12,120 --> 00:13:13,520 So I'm making crab curry. Yes. 296 00:13:13,520 --> 00:13:16,040 So, Malaysian style, like southern Indian crab curry. 297 00:13:16,040 --> 00:13:17,240 Amazing. 298 00:13:17,240 --> 00:13:19,840 And I'm gonna make, like, a spiral flatbread. 299 00:13:19,840 --> 00:13:21,760 Almost like a spring onion pancake. 300 00:13:21,760 --> 00:13:22,800 OK. 301 00:13:22,800 --> 00:13:24,040 I'm gonna put the spinach in there. 302 00:13:24,040 --> 00:13:26,720 OK, OK. Are you excited? I'm very excited. 303 00:13:26,720 --> 00:13:29,880 Rick Stein's here. I love him, and he just loves good food, 304 00:13:29,880 --> 00:13:31,560 you know, authentic, good food. 305 00:13:31,560 --> 00:13:33,800 And that's what I love about it. Yeah. 306 00:13:33,800 --> 00:13:35,440 I think you're in a good space today. 307 00:13:35,440 --> 00:13:37,320 I am. I cook it at home for myself 308 00:13:37,320 --> 00:13:39,560 and my wife and friends all the time. 309 00:13:39,560 --> 00:13:41,080 So, fingers crossed. Good luck. 310 00:13:41,080 --> 00:13:43,280 Thank you, Poh! 311 00:13:43,280 --> 00:13:45,120 Making my spice paste. 312 00:13:45,120 --> 00:13:46,960 I want it to be spicy now 313 00:13:46,960 --> 00:13:49,800 and a good balance of salty, sour 314 00:13:49,800 --> 00:13:52,280 and just a bit of sweetness. 315 00:13:52,280 --> 00:13:55,120 So I'm using a ton of spices today. 316 00:13:55,120 --> 00:13:57,720 In total, that's like eight to ten of them. 317 00:13:57,720 --> 00:13:59,560 Remember what they all are. 318 00:13:59,560 --> 00:14:01,880 I think I do pretty good curries 319 00:14:01,880 --> 00:14:03,960 and no-one has complained about my curry before, 320 00:14:03,960 --> 00:14:07,480 so I think I have a bit of an advantage today. 321 00:14:09,880 --> 00:14:11,080 Time's flying. 322 00:14:11,080 --> 00:14:14,720 You have less than an hour, 55 minutes to go! 323 00:14:17,240 --> 00:14:20,280 I love using the shells of crabs. Lovely flavour. 324 00:14:20,280 --> 00:14:22,800 I cannot believe that Rick is here. 325 00:14:22,800 --> 00:14:25,920 It's so surreal seeing him in person. 326 00:14:25,920 --> 00:14:27,600 Would you recommend a jus or more of an oil? 327 00:14:27,600 --> 00:14:29,760 He recommends you make that decision. 328 00:14:30,960 --> 00:14:33,600 Growing up, I watched all of his shows. 329 00:14:33,600 --> 00:14:35,360 Where are your family from? Sicily. 330 00:14:35,360 --> 00:14:36,520 Oh, my gosh. Yes. 331 00:14:36,520 --> 00:14:37,760 Great. Great respect. 332 00:14:37,760 --> 00:14:41,120 It was such an amazing source of inspiration 333 00:14:41,120 --> 00:14:42,680 to just, like, be a better cook. 334 00:14:42,680 --> 00:14:45,200 Rick is a lover of simple food. 335 00:14:45,200 --> 00:14:47,280 Fight temptation. Fight temptation. 336 00:14:47,280 --> 00:14:50,360 Sounds like the gospel! I'll try. 337 00:14:51,720 --> 00:14:53,360 He's an absolute idol of mine. 338 00:14:53,360 --> 00:14:55,320 I just really want to impress him. 339 00:14:55,320 --> 00:14:56,960 There we go. 340 00:14:58,760 --> 00:15:01,640 I'm gonna do a butterflied snapper 341 00:15:01,640 --> 00:15:03,880 crumbed with breadcrumbs, 342 00:15:03,880 --> 00:15:05,520 pureed English spinach 343 00:15:05,520 --> 00:15:07,440 and zucchini flowers as well. 344 00:15:07,440 --> 00:15:08,760 Oh, my God. 345 00:15:08,760 --> 00:15:10,240 Of course, in a mystery box, to do that, 346 00:15:10,240 --> 00:15:11,640 I don't have breadcrumbs, 347 00:15:11,640 --> 00:15:13,680 so I've got to make some bread first. 348 00:15:13,680 --> 00:15:15,160 On top of that, I have to butterfly 349 00:15:15,160 --> 00:15:16,480 and debone the snapper. 350 00:15:17,520 --> 00:15:20,240 That is what's gonna take the most time for me today. 351 00:15:20,240 --> 00:15:22,120 I'm so worried about bones. 352 00:15:23,240 --> 00:15:25,280 It's already been 20 minutes 353 00:15:25,280 --> 00:15:28,240 and it's taken me so long to butterfly this fish. 354 00:15:28,240 --> 00:15:30,720 (SIGHS) What's going on here? 355 00:15:30,720 --> 00:15:32,640 It seems so ambitious, but this is, like, 356 00:15:32,640 --> 00:15:35,880 probably my one and only chance to cook for Rick Stein. 357 00:15:35,880 --> 00:15:37,200 G'day, Grace. Hi. 358 00:15:37,200 --> 00:15:39,880 Hello, Grace. You got the old pin bone. 359 00:15:39,880 --> 00:15:42,400 It's happening. It's gonna happen. 360 00:15:42,400 --> 00:15:44,520 I'm just so, so worried about time. 361 00:15:44,520 --> 00:15:46,640 (GRACE SQUEALS) 362 00:15:56,240 --> 00:15:58,240 (SIGHS) What's going on here? 363 00:15:58,240 --> 00:16:00,160 I've been ambitious, but this is, like, 364 00:16:00,160 --> 00:16:03,600 probably my one and only chance to cook for Rick Stein. 365 00:16:03,600 --> 00:16:06,160 It's not my prettiest work, but that's OK. 366 00:16:06,160 --> 00:16:08,720 So I have to move on and hope there are no bones in this fish. 367 00:16:08,720 --> 00:16:10,680 (GRACE SQUEALS) 368 00:16:10,680 --> 00:16:13,640 That time has gone so fast. 369 00:16:13,640 --> 00:16:16,280 My plan is to crumb the fish in a breadcrumb, 370 00:16:16,280 --> 00:16:18,320 but to do that, I've got to make some bread first. 371 00:16:18,320 --> 00:16:21,280 I'm gonna flatten the dough out into sort of 372 00:16:21,280 --> 00:16:23,120 a pizza-esque shape. 373 00:16:23,120 --> 00:16:24,480 And I'm gonna use a pizza stone 374 00:16:24,480 --> 00:16:27,040 just so that it can cook much faster. 375 00:16:27,040 --> 00:16:28,320 It's very risky, 376 00:16:28,320 --> 00:16:31,120 but I really want to impress the judges, 377 00:16:31,120 --> 00:16:32,800 and I really want to do well for Rick Stein, 378 00:16:32,800 --> 00:16:36,360 but also to be safe from tomorrow's elimination. 379 00:16:38,080 --> 00:16:42,080 I'm feeling so happy looking at the beautiful ingredients 380 00:16:42,080 --> 00:16:43,160 that I've got and my spices. 381 00:16:43,160 --> 00:16:45,520 Oh, my God, I can't tell you how happy I am. 382 00:16:45,520 --> 00:16:48,560 I think it means so much to get tasted today 383 00:16:48,560 --> 00:16:50,600 'cause it's like, when you think of India, 384 00:16:50,600 --> 00:16:51,800 you think of spices, 385 00:16:51,800 --> 00:16:54,000 you think of abundance of flavours. 386 00:16:54,000 --> 00:16:56,120 And if I'm representing something, 387 00:16:56,120 --> 00:16:58,120 I want to do justice. 388 00:16:59,600 --> 00:17:01,640 Hi, Kanika. How are you? Wow! 389 00:17:01,640 --> 00:17:02,920 You've got more spices here 390 00:17:02,920 --> 00:17:04,880 than there were mystery box ingredients 391 00:17:04,880 --> 00:17:06,880 under that lid. What are you cooking? 392 00:17:06,880 --> 00:17:11,320 So I'm doing a South Indian Kerala fish fry. 393 00:17:11,320 --> 00:17:12,760 Oh, delicious. 394 00:17:12,760 --> 00:17:15,160 So I'm gonna serve it with mango pathiri. 395 00:17:15,160 --> 00:17:16,840 And then I'm going to do the flatbread. 396 00:17:16,840 --> 00:17:19,680 I think what is going to be most important here 397 00:17:19,680 --> 00:17:21,920 and where our expectations are for you 398 00:17:21,920 --> 00:17:23,280 is immaculate spice work. Yeah. 399 00:17:23,280 --> 00:17:25,760 So do whatever you need to be able to focus. 400 00:17:25,760 --> 00:17:27,720 Yeah. Thank you. 401 00:17:27,720 --> 00:17:29,480 Normally, spices, it's something 402 00:17:29,480 --> 00:17:32,160 that you would never get in a mystery box. 403 00:17:32,160 --> 00:17:34,080 So I'm feeling pretty confident. 404 00:17:34,080 --> 00:17:36,560 I've got my mango pathiri cooking 405 00:17:36,560 --> 00:17:38,920 and my flatbread dough resting. 406 00:17:38,920 --> 00:17:42,320 Now I'm gonna lather my fish with all the spices. 407 00:17:42,320 --> 00:17:44,560 And once it's properly marinated 408 00:17:44,560 --> 00:17:47,000 for at least, like, ten to 15 minutes, 409 00:17:47,000 --> 00:17:48,960 then I'm gonna deep-fry the fish. 410 00:17:48,960 --> 00:17:51,080 Oh, my God, I'll be jumping with joy 411 00:17:51,080 --> 00:17:52,640 if I come to top four dish 412 00:17:52,640 --> 00:17:54,640 because I'm a big fan girl of him. 413 00:17:56,000 --> 00:17:58,720 Yeah, I feel like I'm in my zone right now. 414 00:17:58,720 --> 00:18:02,240 Oh. I am feeling a little bit overwhelmed. 415 00:18:02,240 --> 00:18:05,400 Surprised to see all the spices in the kitchen today. 416 00:18:05,400 --> 00:18:09,400 I'm like not entirely sure where this is gonna take me. 417 00:18:09,400 --> 00:18:12,480 Today I'm making whole-baked snapper. 418 00:18:12,480 --> 00:18:15,280 I'm going to make some passionfruit butter sauce, 419 00:18:15,280 --> 00:18:19,240 some potatoes and some pickled courgette. 420 00:18:19,240 --> 00:18:21,280 My pickles are pickling. 421 00:18:21,280 --> 00:18:22,960 But for today's challenge, 422 00:18:22,960 --> 00:18:26,880 we also need to use at least one spice. 423 00:18:26,880 --> 00:18:29,280 OK. What kind of spice? 424 00:18:29,280 --> 00:18:31,200 Growing up in Estonia, 425 00:18:31,200 --> 00:18:34,600 I didn't get to experience many different cuisines, 426 00:18:34,600 --> 00:18:37,440 so I don't cook with a lot of spices. 427 00:18:37,440 --> 00:18:39,400 There's like 200 spices, 428 00:18:39,400 --> 00:18:42,720 and I'm trying to figure out what works with passionfruit. 429 00:18:42,720 --> 00:18:44,560 Ooh, parsley. 430 00:18:44,560 --> 00:18:47,160 Then I see there is some Italian dried herbs. 431 00:18:47,160 --> 00:18:50,440 So I take some parsley, rosemary, oregano. 432 00:18:50,440 --> 00:18:53,520 I'm gonna mix that for the fish marinade. 433 00:18:53,520 --> 00:18:54,920 I love that. 434 00:18:54,920 --> 00:18:57,400 I cut through the flesh to make sure 435 00:18:57,400 --> 00:18:59,720 the flavours really penetrate the fish 436 00:18:59,720 --> 00:19:01,240 and I put it in the oven. 437 00:19:01,240 --> 00:19:02,400 I'm feeling good. 438 00:19:02,400 --> 00:19:04,200 I really love the flavours of the dish. 439 00:19:04,200 --> 00:19:07,200 I think it's kind of like a hum of spices here and there. 440 00:19:08,440 --> 00:19:10,240 Whoa-ho! 441 00:19:10,240 --> 00:19:12,880 It smells good. Some good ideas? 442 00:19:12,880 --> 00:19:15,360 Yeah, yeah. It's fascinating, really. 443 00:19:17,680 --> 00:19:19,320 We've got something good going. 444 00:19:19,320 --> 00:19:21,720 I'm super excited for Rick Stein's mystery box. 445 00:19:21,720 --> 00:19:23,840 He's known for his seafood dishes, 446 00:19:23,840 --> 00:19:27,080 so, instantly, I'm really drawn into the crabs. 447 00:19:29,160 --> 00:19:31,800 But seeing everyone else is cooking protein, 448 00:19:31,800 --> 00:19:35,080 I realised that it's my chance to do a dessert. 449 00:19:35,080 --> 00:19:36,960 Hi, Casper. Hey. How are you guys going? 450 00:19:36,960 --> 00:19:38,200 Hi, Casper. 451 00:19:38,200 --> 00:19:39,960 How do you feel about cooking for Rick Stein? 452 00:19:39,960 --> 00:19:42,000 Oh. Super excited. Yeah, I feel like I, like, 453 00:19:42,000 --> 00:19:43,960 came out the womb watching your videos. 454 00:19:43,960 --> 00:19:45,200 Oh, my gosh! 455 00:19:45,200 --> 00:19:47,320 Yeah. I've been around for that long! 456 00:19:47,320 --> 00:19:48,720 You've been around, yeah, yeah. 457 00:19:48,720 --> 00:19:49,840 So what are you making? 458 00:19:49,840 --> 00:19:51,680 Um, I'm doing dessert, so I've got 459 00:19:51,680 --> 00:19:54,640 a chilli mango ice-cream on here. 460 00:19:54,640 --> 00:19:57,480 Great. A passionfruit granita in the blast chiller. 461 00:19:57,480 --> 00:19:59,760 I've pickled some of the mango peels as well. 462 00:19:59,760 --> 00:20:00,800 Ah! 463 00:20:00,800 --> 00:20:02,240 A little bit of a garnish on top. Yeah. 464 00:20:02,240 --> 00:20:05,360 Going to make a little tamarind, caramel, 465 00:20:05,360 --> 00:20:07,040 passion fruit-seed crumb. 466 00:20:07,040 --> 00:20:10,000 So, yeah, I think I'm pretty... I'm feeling pretty good. 467 00:20:10,000 --> 00:20:13,240 What do you think, Rick? Well, I just love dessert. 468 00:20:13,240 --> 00:20:14,680 Is that the only one you've seen so far? Yes. 469 00:20:14,680 --> 00:20:15,760 Oh, wow. 470 00:20:15,760 --> 00:20:17,160 So, um, great. 471 00:20:17,160 --> 00:20:19,600 Well, Rick's excited, so you're on the right track. Good luck. 472 00:20:19,600 --> 00:20:20,880 Thanks, guys. 473 00:20:20,880 --> 00:20:22,680 Today I'm taking inspiration from Thailand 474 00:20:22,680 --> 00:20:25,400 or South-East Asia, where you do get 475 00:20:25,400 --> 00:20:28,480 these sweet sort of salt chilli numbers 476 00:20:28,480 --> 00:20:30,400 to go on your fresh fruits. 477 00:20:30,400 --> 00:20:33,280 So I want to be balancing the heat of the chilli, 478 00:20:33,280 --> 00:20:37,080 while still keeping it all really bright, zingy. 479 00:20:37,080 --> 00:20:38,400 There is a bit of a puzzle here, 480 00:20:38,400 --> 00:20:41,760 so I want to make sure that I'm tasting every element 481 00:20:41,760 --> 00:20:43,480 so I can put together the perfect dish. 482 00:20:43,480 --> 00:20:45,960 It's nice. That's the granita. 483 00:20:45,960 --> 00:20:47,920 You're officially halfway there! 484 00:20:47,920 --> 00:20:50,760 37.5 minutes to go! 485 00:20:52,560 --> 00:20:53,760 Ah! Whoo! 486 00:20:57,440 --> 00:20:59,360 Everything is very specific today. 487 00:20:59,360 --> 00:21:00,880 That's how I want it. 488 00:21:03,600 --> 00:21:05,760 LYDIA: Dear Lord! Did that happen? 489 00:21:05,760 --> 00:21:08,880 You're always bloody flustered and you always do very well. 490 00:21:08,880 --> 00:21:10,400 My dish is 491 00:21:10,400 --> 00:21:13,480 a stilton and spinach-stuffed zucchini flower 492 00:21:13,480 --> 00:21:16,920 on a chickpea spread. 493 00:21:16,920 --> 00:21:17,960 Come on. 494 00:21:19,120 --> 00:21:20,360 Oh, my God. You alright? 495 00:21:20,360 --> 00:21:22,560 It's banging. Banging? Good. 496 00:21:22,560 --> 00:21:26,600 But my plan is to make a Sri Lankan vibe fish curry, 497 00:21:26,600 --> 00:21:31,160 served with some lightly-spiced fried potatoes and zucchini flowers. 498 00:21:31,160 --> 00:21:33,160 We're cooking in close quarters here, Miin. 499 00:21:33,160 --> 00:21:35,720 Yeah, as usual. That's what we do! 500 00:21:37,080 --> 00:21:39,480 EMILY: Oh, why do you drip so slow? 501 00:21:39,480 --> 00:21:42,960 I'm making a Xinjiang lamb noodle soup 502 00:21:42,960 --> 00:21:45,080 with kind of, like, grilled lamb on top. 503 00:21:45,080 --> 00:21:46,920 I'm gonna cook it until I have to plate it. 504 00:21:46,920 --> 00:21:48,240 You know, that's the only way 505 00:21:48,240 --> 00:21:49,600 that I'm gonna get maximum flavour. 506 00:21:51,680 --> 00:21:53,360 Froze my pastry solid! 507 00:21:53,360 --> 00:21:55,160 (LAUGHTER) 508 00:21:55,160 --> 00:21:57,440 My North African potato and spinach pie 509 00:21:57,440 --> 00:21:58,880 is coming together. 510 00:21:58,880 --> 00:22:00,680 I've made my own rough puff pastry. 511 00:22:00,680 --> 00:22:02,680 I've got that spiced spinach, 512 00:22:02,680 --> 00:22:04,040 and then I'm going to finish it 513 00:22:04,040 --> 00:22:05,840 with little bits of potato over the top. 514 00:22:05,840 --> 00:22:07,160 Good. 515 00:22:07,160 --> 00:22:08,880 It's just like a little pastry galette, right? 516 00:22:08,880 --> 00:22:11,000 I don't want to talk it down, but like, 517 00:22:11,000 --> 00:22:12,760 you know, it's not the most exciting dish. 518 00:22:12,760 --> 00:22:15,720 Vegetables have a reputation for being a little bit boring, 519 00:22:15,720 --> 00:22:18,480 so that's kind of playing in the back of my mind. 520 00:22:18,480 --> 00:22:20,000 Sorry. 521 00:22:22,000 --> 00:22:23,960 Um... 522 00:22:23,960 --> 00:22:26,280 I may have played it a little bit too safe today. 523 00:22:26,280 --> 00:22:28,880 I don't know if I've done enough 524 00:22:28,880 --> 00:22:30,560 to impress the judges. 525 00:22:32,880 --> 00:22:34,080 Argh! 526 00:22:34,080 --> 00:22:35,520 We've only got 30 minutes to go, 527 00:22:35,520 --> 00:22:37,320 and so I need to think about a way 528 00:22:37,320 --> 00:22:41,080 that I can make this pie more appealing. 529 00:22:41,080 --> 00:22:43,600 Um, I'm going to try and make a ricotta 530 00:22:43,600 --> 00:22:45,960 just to, like, sort of add a bit 531 00:22:45,960 --> 00:22:47,600 of a fatty element to it 532 00:22:47,600 --> 00:22:49,960 and then make a nice little passionfruity sauce sitch, 533 00:22:49,960 --> 00:22:51,800 um, see if that goes. 534 00:22:51,800 --> 00:22:53,640 And then I'm just going to try and make it 535 00:22:53,640 --> 00:22:57,120 as pretty and as yummy-smelling and looking as possible 536 00:22:57,120 --> 00:22:58,200 so that when they walk past, 537 00:22:58,200 --> 00:22:59,720 they're like, "Oh, yeah, I want to taste that." 538 00:22:59,720 --> 00:23:01,120 It's very wet. 539 00:23:04,160 --> 00:23:06,120 HANNAH: Five minutes. I love this challenge. 540 00:23:06,120 --> 00:23:07,480 I love when we're wearing a white apron 541 00:23:07,480 --> 00:23:09,040 and there's no, like, really negative consequences. 542 00:23:09,040 --> 00:23:12,080 I'm trying some flavours I've never, like, combined before. 543 00:23:12,080 --> 00:23:13,960 So I'm like, "Uh!" Hopefully works. 544 00:23:13,960 --> 00:23:16,800 I'm going to do an eclair with a cardamom and vanilla cream. 545 00:23:16,800 --> 00:23:19,400 Gosh, you get a good workout in this kitchen, don't you? 546 00:23:19,400 --> 00:23:22,440 A mango compote and then, if I can make it work, 547 00:23:22,440 --> 00:23:24,600 a rose petal cream on top as well. 548 00:23:24,600 --> 00:23:26,000 Happy. 549 00:23:27,920 --> 00:23:29,560 Vinnie! Hello. 550 00:23:29,560 --> 00:23:31,080 What's been going on? So, today, 551 00:23:31,080 --> 00:23:33,760 yeah, I'm doing like a Middle Eastern spiced lamb. 552 00:23:33,760 --> 00:23:35,920 Made some tahini with some white sesame seeds, 553 00:23:35,920 --> 00:23:37,160 and I've got some chickpeas boiling 554 00:23:37,160 --> 00:23:38,280 to make some hummus 555 00:23:38,280 --> 00:23:40,960 and maybe make a passionfruit molasses type of vibe. 556 00:23:40,960 --> 00:23:42,920 I like this, it's restraint. Yeah, yeah. 557 00:23:42,920 --> 00:23:45,080 And he's thinking it through. Yeah. 558 00:23:45,080 --> 00:23:46,800 With no panic, I would say. 559 00:23:48,640 --> 00:23:50,680 JACKIE: It's pretty important that I stay out of elimination. 560 00:23:50,680 --> 00:23:52,360 I don't want to have to face the decision 561 00:23:52,360 --> 00:23:53,600 of using my pin or not. 562 00:23:53,600 --> 00:23:55,560 I would rather just rest easy. 563 00:23:55,560 --> 00:24:00,160 So I am doing a choux pastry with some wattle seed, 564 00:24:00,160 --> 00:24:02,000 some mango and passionfruit. 565 00:24:02,000 --> 00:24:03,800 Ooh, is it like a flower shape? 566 00:24:03,800 --> 00:24:05,120 Yeah. Oh, sick. 567 00:24:05,120 --> 00:24:07,560 You do not want to be in that elimination tomorrow! 568 00:24:07,560 --> 00:24:11,200 You have 25 minutes to go! 569 00:24:14,840 --> 00:24:16,240 Uh, is that on? 570 00:24:20,040 --> 00:24:21,720 OLAOLU: 25 minutes to go. 571 00:24:21,720 --> 00:24:24,120 The lamb has finished in the pressure cooker. 572 00:24:24,120 --> 00:24:26,600 Spot on. My shortcrust is good to go, 573 00:24:26,600 --> 00:24:29,280 and so I want to start to assemble the hand-held pies. 574 00:24:30,440 --> 00:24:33,000 The pie needs literally like 23 minutes, 575 00:24:33,000 --> 00:24:35,160 I would say, which is in one minute's time. 576 00:24:35,160 --> 00:24:36,960 So it's very, very, very tight. 577 00:24:36,960 --> 00:24:38,640 Gosh. 578 00:24:38,640 --> 00:24:40,080 But I check on the potatoes 579 00:24:40,080 --> 00:24:41,520 and they aren't cooked all the way through. 580 00:24:42,840 --> 00:24:44,680 Oh! 581 00:24:44,680 --> 00:24:46,600 I'm in trouble here. 582 00:25:00,520 --> 00:25:02,160 Oh! 583 00:25:02,160 --> 00:25:04,120 I know I'm running out of time here 584 00:25:04,120 --> 00:25:06,080 and I need to get this pie in the oven, 585 00:25:06,080 --> 00:25:08,160 but the potatoes are still going. 586 00:25:08,160 --> 00:25:09,360 I need to pivot. 587 00:25:10,480 --> 00:25:13,480 I decide to fill the pastry with just lamb. 588 00:25:14,520 --> 00:25:16,080 Very, very, very tight. 589 00:25:16,080 --> 00:25:17,920 I get my pie in the oven 590 00:25:17,920 --> 00:25:21,920 and I just hope against all hope that it cooks. 591 00:25:21,920 --> 00:25:24,200 I'm gonna leave my pies in to the very last second, 592 00:25:24,200 --> 00:25:25,480 make sure they get on the plate for sure, 593 00:25:25,480 --> 00:25:28,880 and then I'm going to rethink how I incorporate the potatoes. 594 00:25:28,880 --> 00:25:30,480 I might just do it as a bit of a messy eat, 595 00:25:30,480 --> 00:25:31,800 kind of go on top. 596 00:25:31,800 --> 00:25:34,520 I decide to make the potatoes part of the chutney, 597 00:25:34,520 --> 00:25:37,600 to keep that sweet and salty flavour combination. 598 00:25:37,600 --> 00:25:41,760 I'm hoping that it still tastes like the classic Nigerian pie. 599 00:25:45,720 --> 00:25:48,000 DOT: Oh, my God, it's so exciting to have Rick Stein. 600 00:25:48,000 --> 00:25:49,520 I've been watching him since I was a kid. 601 00:25:49,520 --> 00:25:51,560 I'm going Mexican today, 602 00:25:51,560 --> 00:25:53,680 so I've cooked the lamb. 603 00:25:53,680 --> 00:25:55,640 We've got some roasted chickpeas, 604 00:25:55,640 --> 00:25:58,520 tortillas, passionfruit sour cream. 605 00:25:58,520 --> 00:25:59,720 Yeah, it's a fun day in the kitchen. 606 00:26:00,760 --> 00:26:03,280 JACK: Tequila's a spice, eh? Yeah. 607 00:26:03,280 --> 00:26:04,360 I want to be creative today 608 00:26:04,360 --> 00:26:06,200 because only a few dishes get tasted, 609 00:26:06,200 --> 00:26:07,800 so I'm going to be going with 610 00:26:07,800 --> 00:26:10,440 a mango and cardamom custard, 611 00:26:10,440 --> 00:26:12,120 passionfruit creme pat, 612 00:26:12,120 --> 00:26:13,800 and I'm gonna serve it 613 00:26:13,800 --> 00:26:16,200 in basically the mango skin that's going to be frozen. 614 00:26:16,200 --> 00:26:19,640 And hopefully I can turn it into a creme brulee at the end. 615 00:26:21,280 --> 00:26:22,840 Petro. Hi. 616 00:26:22,840 --> 00:26:24,320 How's it going? 617 00:26:24,320 --> 00:26:26,840 I'm making lamb cigars, 618 00:26:26,840 --> 00:26:29,160 and I'll serve it with a sumac mayonnaise. 619 00:26:29,160 --> 00:26:30,240 OK. 620 00:26:30,240 --> 00:26:31,480 RICK: You're making your own filo? 621 00:26:31,480 --> 00:26:34,160 Yeah, yeah, yeah. Ooh, well done! I'm making my own filo dough. 622 00:26:34,160 --> 00:26:36,520 But the feeling is definitely a Middle Eastern vibe. 623 00:26:36,520 --> 00:26:37,800 I like it. 624 00:26:41,160 --> 00:26:42,960 PAT: Whew! Oh, Miin, that looks epic. 625 00:26:42,960 --> 00:26:44,080 MIIN: Thank you. 626 00:26:44,080 --> 00:26:45,560 I think today is just cooking things 627 00:26:45,560 --> 00:26:48,120 that I love to cook and I love to eat, 628 00:26:48,120 --> 00:26:49,840 so I'm quite confident. 629 00:26:52,760 --> 00:26:56,000 I'm taking a lot of time to nurse the curry, 630 00:26:56,000 --> 00:26:58,560 adjusting the flavours, the saltiness, 631 00:26:58,560 --> 00:26:59,680 the sourness. 632 00:27:01,120 --> 00:27:03,400 The crab is cooking in the curry, 633 00:27:03,400 --> 00:27:07,160 and then in the meantime, I'm also working on a flatbread. 634 00:27:08,760 --> 00:27:11,920 The spiralling and the melted butter 635 00:27:11,920 --> 00:27:15,600 between the layers will create a very flaky flatbread, 636 00:27:15,600 --> 00:27:17,720 so you can mop up that curry sauce. 637 00:27:17,720 --> 00:27:19,200 Like, it's Rick Stein. 638 00:27:19,200 --> 00:27:20,960 I really want him to taste my food 639 00:27:20,960 --> 00:27:22,600 and he loves his curry, 640 00:27:22,600 --> 00:27:24,840 so hopefully I'll get tasted today. 641 00:27:24,840 --> 00:27:25,880 Hot, hot, hot, hot, hot! 642 00:27:28,000 --> 00:27:31,720 OK, guys, you have 15 minutes to go. Allez! 643 00:27:31,720 --> 00:27:34,000 (APPLAUSE) 644 00:27:36,640 --> 00:27:38,560 ALYONA: It's out of my comfort zone today 645 00:27:38,560 --> 00:27:39,920 with all of these spices, 646 00:27:39,920 --> 00:27:42,320 so I've stuck to my strengths. 647 00:27:42,320 --> 00:27:45,720 Italian coastal flavours. 648 00:27:45,720 --> 00:27:49,200 My fish is in the oven. My potatoes are almost ready. 649 00:27:49,200 --> 00:27:50,640 I'm gonna use fennel salt 650 00:27:50,640 --> 00:27:52,640 to take it on a whole other level. 651 00:27:52,640 --> 00:27:54,080 OK. 652 00:27:55,680 --> 00:27:56,760 Whoa! 653 00:27:56,760 --> 00:27:59,880 And now I'm making the passionfruit butter sauce. 654 00:27:59,880 --> 00:28:03,080 I want it to be very fresh and vibrant, 655 00:28:03,080 --> 00:28:04,480 something that will help lift 656 00:28:04,480 --> 00:28:06,680 the whole dish together with the fish. 657 00:28:06,680 --> 00:28:09,320 Uh, we don't really have any lemons and limes, 658 00:28:09,320 --> 00:28:10,720 so I'm kind of trying 659 00:28:10,720 --> 00:28:13,440 to infuse a bit of acidity into passionfruit. 660 00:28:13,440 --> 00:28:15,560 I think it's going to be quite tough 661 00:28:15,560 --> 00:28:17,760 to balance it and make it really impressive, 662 00:28:17,760 --> 00:28:19,120 but if I can pull that off, 663 00:28:19,120 --> 00:28:20,960 I think I might be one of the top dishes. 664 00:28:26,000 --> 00:28:28,440 KANIKA: Indians never say no to spice, 665 00:28:28,440 --> 00:28:30,560 so I love this challenge. 666 00:28:30,560 --> 00:28:32,960 I've got my fish fried 667 00:28:32,960 --> 00:28:35,200 and I've got my mango pachadi done. 668 00:28:35,200 --> 00:28:38,560 I'm just gonna straight pop to the curry now. 669 00:28:38,560 --> 00:28:41,040 For my spinach curry, using the spice mix 670 00:28:41,040 --> 00:28:42,720 that I've used for my fish, 671 00:28:42,720 --> 00:28:45,000 so I've got tamarind, asafoetida, 672 00:28:45,000 --> 00:28:47,840 the mustard seeds and the chilli balls. 673 00:28:47,840 --> 00:28:50,760 It's gonna be an earthy kind of flavour, 674 00:28:50,760 --> 00:28:53,800 which is gonna bring this dish together. 675 00:28:53,800 --> 00:28:55,640 I know that Rick Stein 676 00:28:55,640 --> 00:28:59,000 loves Indian food, especially when it has to do 677 00:28:59,000 --> 00:29:00,360 with spices, 678 00:29:00,360 --> 00:29:03,840 so I think making a curry is the best way to get tasted. 679 00:29:07,760 --> 00:29:08,920 CASPER: That looks good. 680 00:29:08,920 --> 00:29:10,000 I'm feeling really confident. 681 00:29:10,000 --> 00:29:12,800 All the flavours. My dessert is like exactly how I want it. 682 00:29:12,800 --> 00:29:13,960 Nice. 683 00:29:13,960 --> 00:29:15,920 The green mango powder has made the crumb really zingy. 684 00:29:15,920 --> 00:29:17,520 It's almost like sherbet. 685 00:29:17,520 --> 00:29:18,960 That goes perfectly 686 00:29:18,960 --> 00:29:21,000 with the heat of the chilli in the ice-cream 687 00:29:21,000 --> 00:29:22,760 and the freshness of that passionfruit granita. 688 00:29:24,960 --> 00:29:28,880 Final thing I need to finish is my tamarind caramel. 689 00:29:28,880 --> 00:29:30,840 It's worked for me really well before 690 00:29:30,840 --> 00:29:32,320 with the Jimmy Barnes cook. 691 00:29:32,320 --> 00:29:36,640 The tamarind kind of brings this tart acidity. 692 00:29:36,640 --> 00:29:38,160 Some nice bitter notes in there as well. 693 00:29:38,160 --> 00:29:39,440 It'll be really nice and balanced. 694 00:29:42,560 --> 00:29:44,240 It's a really unique dish, 695 00:29:44,240 --> 00:29:47,160 and because the judges are only going to taste 12, 696 00:29:47,160 --> 00:29:49,040 I'm hoping it stands out. 697 00:29:53,240 --> 00:29:54,840 Hmm... 698 00:29:54,840 --> 00:29:56,440 I've really got to pick up the pace. 699 00:29:56,440 --> 00:29:59,720 I am really excited to cook for Rick Stein. 700 00:29:59,720 --> 00:30:04,640 I've got my spinach on the plate and my breadcrumb is ready. 701 00:30:04,640 --> 00:30:06,400 To be honest, I'm so worried about time. 702 00:30:06,400 --> 00:30:10,160 You've got to hurry up. Only five minutes to go! 703 00:30:10,160 --> 00:30:12,320 Let's go! (JUDGES CLAP) 704 00:30:12,320 --> 00:30:13,560 Oh, my God. 705 00:30:13,560 --> 00:30:15,320 I'm freaking out. 706 00:30:15,320 --> 00:30:17,480 I still need to cook the fish. 707 00:30:17,480 --> 00:30:20,600 Oh, this is not going to cook. 708 00:30:28,440 --> 00:30:31,000 Oh, man, I'm stressing. 709 00:30:31,000 --> 00:30:34,680 If I don't get this fish cooked, I basically don't have a dish. 710 00:30:34,680 --> 00:30:36,120 Hurry up, hurry up, hurry up! 711 00:30:45,320 --> 00:30:46,760 This is not gonna cook. 712 00:30:49,840 --> 00:30:52,800 Oh, man, I'm stressing. 713 00:30:52,800 --> 00:30:55,360 This is seriously not enough time for this fish. 714 00:30:56,520 --> 00:30:58,480 I am freaking out. 715 00:30:58,480 --> 00:31:00,840 Oh, my God. OK. 716 00:31:00,840 --> 00:31:03,360 It would just be so devastating 717 00:31:03,360 --> 00:31:06,000 to serve Rick Stein raw fish. 718 00:31:06,000 --> 00:31:08,040 I would just be so heartbroken. 719 00:31:08,040 --> 00:31:10,000 (SQUEALS) 720 00:31:11,520 --> 00:31:13,560 Trust me, you want a top four dish, 721 00:31:13,560 --> 00:31:15,400 you've only got two minutes to go! 722 00:31:15,400 --> 00:31:16,880 (JUDGES CLAP) 723 00:31:19,440 --> 00:31:20,720 MALE CONTESTANT: Really under the pump. 724 00:31:25,000 --> 00:31:27,280 Ooh, man! 725 00:31:28,680 --> 00:31:31,080 PAT: Fish is done. Whew! 726 00:31:32,320 --> 00:31:33,920 OLAOLU: It's time to get my pie out of the oven. 727 00:31:33,920 --> 00:31:36,920 I hope it was enough time to get the cook right on them. 728 00:31:36,920 --> 00:31:40,040 I've got the potatoes in there, chutney. 729 00:31:40,040 --> 00:31:42,480 It has that like sweet and saltiness, 730 00:31:42,480 --> 00:31:43,880 what I was going for. 731 00:31:45,960 --> 00:31:48,240 I'm just hoping that I have done enough. 732 00:31:52,840 --> 00:31:54,320 Yeah, we'll see. 733 00:31:55,520 --> 00:31:56,800 Be quick, quick, quick! 734 00:31:56,800 --> 00:31:58,720 ANNABEL: Time's ticking down. 735 00:31:58,720 --> 00:31:59,840 Whew! 736 00:31:59,840 --> 00:32:01,280 My pie is going to come out of the oven 737 00:32:01,280 --> 00:32:02,920 at the final moment. 738 00:32:02,920 --> 00:32:06,400 I've got like, a little jug of my passionfruit juice 739 00:32:06,400 --> 00:32:09,240 on the side and then my ricotta, it's super smooth. 740 00:32:09,240 --> 00:32:11,160 It's a little bit looser consistency, 741 00:32:11,160 --> 00:32:12,640 but that's what I was going for. 742 00:32:12,640 --> 00:32:13,640 Ooh! 743 00:32:13,640 --> 00:32:15,280 I just hope I've done enough. 744 00:32:16,480 --> 00:32:17,720 Get it on the plate! 745 00:32:17,720 --> 00:32:19,680 30 seconds left! Come on! 746 00:32:21,000 --> 00:32:22,920 ANNABEL: I think it's alright. 747 00:32:24,320 --> 00:32:25,640 Oh! 748 00:32:32,040 --> 00:32:34,720 GRACE: I just am really worried the fish isn't cooked. 749 00:32:34,720 --> 00:32:37,720 I think we could be just there. 750 00:32:39,040 --> 00:32:40,720 OK, guys! Ten... 751 00:32:42,280 --> 00:32:45,200 JUDGES: ..nine, eight, 752 00:32:45,200 --> 00:32:48,960 seven, six, 753 00:32:48,960 --> 00:32:51,680 five, four, 754 00:32:51,680 --> 00:32:55,920 three, two, one! 755 00:32:55,920 --> 00:32:58,040 That's it, everybody! Well done! 756 00:33:03,240 --> 00:33:07,120 How do you feel? Ah! Oh! 757 00:33:07,120 --> 00:33:09,960 I'm feeling great. I love my dish. 758 00:33:09,960 --> 00:33:11,640 Of course I want to be tasted. 759 00:33:11,640 --> 00:33:13,920 I want to go have a little chat with Rick Stein. 760 00:33:13,920 --> 00:33:15,040 (GIGGLES) 761 00:33:15,040 --> 00:33:17,320 So I hope it all works out together. I hope they love it. 762 00:33:18,600 --> 00:33:21,240 GRACE: I'm pretty stressed. 763 00:33:21,240 --> 00:33:24,040 I really don't know if it's cooked or not. 764 00:33:29,160 --> 00:33:31,800 We are looking for the top four dishes 765 00:33:31,800 --> 00:33:35,040 to be saved from tomorrow's all-in elimination, 766 00:33:35,040 --> 00:33:36,320 and in saying that, 767 00:33:36,320 --> 00:33:38,800 we're only tasting the 12 most appealing dishes. 768 00:33:45,040 --> 00:33:47,760 JEAN-CHRISTOPHE: The first dish is Casper. 769 00:33:50,720 --> 00:33:53,040 I'm really, really proud with what I've put up. 770 00:33:53,040 --> 00:33:55,520 This probably could be one of my most unique dishes 771 00:33:55,520 --> 00:33:56,720 in the kitchen so far. 772 00:33:58,000 --> 00:33:59,160 And so I think I do have 773 00:33:59,160 --> 00:34:01,320 a real good shot at immunity today. 774 00:34:04,040 --> 00:34:05,360 Casper, what have you made? 775 00:34:06,400 --> 00:34:08,560 I've done a mango ice-cream 776 00:34:08,560 --> 00:34:13,280 with chilli and galangal and a passionfruit granita. 777 00:34:13,280 --> 00:34:16,240 And then I've also got a tamarind caramel. 778 00:34:16,240 --> 00:34:17,680 It's definitely intriguing. Yeah. 779 00:34:31,520 --> 00:34:32,640 RICK: Yum. 780 00:34:33,800 --> 00:34:36,200 SOFIA: What was that, Rick? Yum. 781 00:34:37,720 --> 00:34:41,560 I just thought it was a cornucopia of delights. 782 00:34:41,560 --> 00:34:43,320 Hoo-hoo! Thank you, Rick. 783 00:34:45,040 --> 00:34:48,760 I just love the chilli. That ice-cream is fantastic. 784 00:34:48,760 --> 00:34:50,120 The granita is fantastic. 785 00:34:50,120 --> 00:34:51,840 The crumb was fantastic. 786 00:34:52,840 --> 00:34:56,560 And that little bit of bitterness in the caramel. 787 00:34:56,560 --> 00:34:59,320 It's just a very, very lovely pud. 788 00:34:59,320 --> 00:35:01,320 Thank you so much. 789 00:35:01,320 --> 00:35:05,600 It is unbelievably, mind-blowingly delicious. 790 00:35:07,920 --> 00:35:12,480 That mango ice-cream is so luscious and silky. 791 00:35:12,480 --> 00:35:14,760 And just as you think it's going to kind of ease away, 792 00:35:14,760 --> 00:35:17,000 you get the hit of that chilli. 793 00:35:17,000 --> 00:35:18,080 It just ricochets 794 00:35:18,080 --> 00:35:19,880 all around your tongue and the roof of your mouth. 795 00:35:19,880 --> 00:35:22,280 And the last thing you get is that heat. 796 00:35:22,280 --> 00:35:25,920 And it's really, really lovely. It's not overpowering at all. 797 00:35:25,920 --> 00:35:28,880 I would have really appreciated a bigger serve. 798 00:35:30,720 --> 00:35:32,960 There's a lot of ingredients you used in there 799 00:35:32,960 --> 00:35:34,880 that are very much part of my childhood, 800 00:35:34,880 --> 00:35:37,360 like the tamarind and the amchar, 801 00:35:37,360 --> 00:35:39,360 and it reminds me of the street food stuff 802 00:35:39,360 --> 00:35:42,680 of, like, dipping fruit into, like, salt. 803 00:35:42,680 --> 00:35:45,240 It had that kind of feel about it, 804 00:35:45,240 --> 00:35:47,280 but then in a high-end dish. 805 00:35:47,280 --> 00:35:50,120 I think the thing that is really special 806 00:35:50,120 --> 00:35:53,560 about this dish is it is completely original. 807 00:35:53,560 --> 00:35:56,640 It just requires someone with a very unique way 808 00:35:56,640 --> 00:35:58,840 of thinking about food to create that. 809 00:36:01,360 --> 00:36:04,680 Come here. I want to shake your hand. Oh, I love it! Ha-ha! 810 00:36:04,680 --> 00:36:06,600 Like, seriously, bro. Thank you. 811 00:36:06,600 --> 00:36:08,680 That, like, you win this competition 812 00:36:08,680 --> 00:36:10,000 with plates like that. 813 00:36:10,000 --> 00:36:12,440 (EXHALES) Like, I'm not joking. 814 00:36:12,440 --> 00:36:16,440 I am astounded that you could do that 815 00:36:16,440 --> 00:36:19,920 in our second mystery box challenge 816 00:36:19,920 --> 00:36:22,280 with a bunch of random ingredients. 817 00:36:26,440 --> 00:36:28,760 Honestly, like, it's perfect, mate. 818 00:36:28,760 --> 00:36:31,880 And it's so inspiring that we're so early in the competition 819 00:36:31,880 --> 00:36:34,160 and you're not only thinking about dishes like that, 820 00:36:34,160 --> 00:36:37,160 but, like, executing it to such a high level. 821 00:36:40,920 --> 00:36:44,240 I can... I can see this is a big moment for you. 822 00:36:44,240 --> 00:36:45,560 Yeah. How are you feeling? 823 00:36:45,560 --> 00:36:47,480 Oh it's crazy. Like, I wouldn't be... 824 00:36:47,480 --> 00:36:48,880 I don't think I'd be cooking 825 00:36:48,880 --> 00:36:50,080 dishes like this. 826 00:36:50,080 --> 00:36:51,240 You know, a few months ago 827 00:36:51,240 --> 00:36:52,840 without everyone around here as well. 828 00:36:52,840 --> 00:36:54,160 It's very inspiring. 829 00:36:54,160 --> 00:36:56,240 Um, and all the feedback you guys give, 830 00:36:56,240 --> 00:36:57,480 just over the last few weeks, 831 00:36:57,480 --> 00:36:59,520 I've learned so much. 832 00:36:59,520 --> 00:37:02,080 Um, yeah, it's... 833 00:37:02,080 --> 00:37:04,080 I'm really enjoying being here. 834 00:37:04,080 --> 00:37:06,160 Keep pushing, keep going 835 00:37:06,160 --> 00:37:09,080 because, like, tasting that dish, 836 00:37:09,080 --> 00:37:10,440 you've got the talent to win this thing. 837 00:37:10,440 --> 00:37:12,360 (CHEERING AND APPLAUSE) 838 00:37:12,360 --> 00:37:14,200 Nice one, Casper! Thank you so much. 839 00:37:14,200 --> 00:37:15,920 Casper! 840 00:37:18,640 --> 00:37:22,200 It's extremely validating to be hearing this high praise 841 00:37:22,200 --> 00:37:23,880 from people that I really look up to and respect. 842 00:37:23,880 --> 00:37:26,200 That's awesome. Thank you so much. 843 00:37:26,200 --> 00:37:28,480 It makes me feel all warm and fuzzy, 844 00:37:28,480 --> 00:37:31,320 and this was really a huge confidence booster 845 00:37:31,320 --> 00:37:32,680 that I am meant to be here. 846 00:37:32,680 --> 00:37:35,400 Well, lucky I have the tissues, eh? Oh, my God. 847 00:37:37,520 --> 00:37:38,920 We'd love to taste your dish... 848 00:37:39,920 --> 00:37:41,200 ..Olaolu! 849 00:37:45,240 --> 00:37:48,200 OLAOLU: I'm relieved to have a pie that's cooked. 850 00:37:48,200 --> 00:37:50,200 I had to pivot and make the potatoes 851 00:37:50,200 --> 00:37:51,840 part of the chutney. 852 00:37:51,840 --> 00:37:53,040 I'm just hoping 853 00:37:53,040 --> 00:37:55,080 that I've done enough with the flavours. 854 00:38:08,000 --> 00:38:10,400 I've made a Nigerian meat pie 855 00:38:10,400 --> 00:38:13,840 with a mango and potato chutney. 856 00:38:13,840 --> 00:38:16,640 The spices, I know there's paprika 857 00:38:16,640 --> 00:38:18,400 and onion and garlic, some white pepper, 858 00:38:18,400 --> 00:38:20,600 ginger and cumin seeds. 859 00:38:20,600 --> 00:38:21,920 I also did use the iru. 860 00:38:21,920 --> 00:38:24,320 So, um, that's fermented locust bean. 861 00:38:24,320 --> 00:38:26,080 OK, let's try it out. 862 00:38:42,240 --> 00:38:45,240 Olaolu, I dug the mango chutney. 863 00:38:46,600 --> 00:38:48,880 I thought it went really well with the pastry. 864 00:38:48,880 --> 00:38:51,000 A slight hint of the spices in there 865 00:38:51,000 --> 00:38:53,120 was a really delicate touch too. 866 00:38:53,120 --> 00:38:55,240 But I didn't get any potato, 867 00:38:55,240 --> 00:38:57,440 so I don't know if that was a good thing or a bad thing. 868 00:38:58,520 --> 00:39:00,760 I got absolutely bugger all meat. 869 00:39:01,880 --> 00:39:03,960 It was just lacking for me, unfortunately, mate. 870 00:39:05,880 --> 00:39:07,640 I think you did need the potato in there 871 00:39:07,640 --> 00:39:10,480 because then it would have had that kind of pasty effect, 872 00:39:10,480 --> 00:39:12,760 where that starch was holding all that meat together 873 00:39:12,760 --> 00:39:15,240 and it's still sort of a nice mouthfeel, 874 00:39:15,240 --> 00:39:16,520 because it's just a little bit dry 875 00:39:16,520 --> 00:39:19,160 and there's sort of quite a few empty pockets 876 00:39:19,160 --> 00:39:20,760 where there's nothing between the meat. 877 00:39:20,760 --> 00:39:22,520 So it was a shame that you just had to rejig, 878 00:39:22,520 --> 00:39:25,200 but it's still a really commendable little pivot. 879 00:39:25,200 --> 00:39:26,800 Thank you. 880 00:39:26,800 --> 00:39:29,560 I just thought the ratio of pastry to filling 881 00:39:29,560 --> 00:39:31,160 was not enough filling. 882 00:39:31,160 --> 00:39:32,480 And I like the mango. 883 00:39:33,760 --> 00:39:37,400 You just need a bit more tart, touch more acidic, 884 00:39:37,400 --> 00:39:38,520 but a nice dish. 885 00:39:47,200 --> 00:39:48,400 Next dish we'd like to taste... 886 00:39:53,360 --> 00:39:54,520 ..is Alyona. 887 00:39:57,520 --> 00:40:00,840 ALYONA: I was kind of scared, taking up the spice challenge, 888 00:40:00,840 --> 00:40:02,880 so I wanted to play to my strengths 889 00:40:02,880 --> 00:40:04,920 and use Italian herbs. 890 00:40:04,920 --> 00:40:06,120 I love the flavours. 891 00:40:06,120 --> 00:40:09,400 I hope I've done enough to win a top dish today. 892 00:40:11,600 --> 00:40:12,720 Well, hello. 893 00:40:14,040 --> 00:40:15,720 I made whole baked snapper 894 00:40:15,720 --> 00:40:19,280 with rosemary, oregano, 895 00:40:19,280 --> 00:40:21,520 fennel seeds and parsley, 896 00:40:21,520 --> 00:40:24,520 some potatoes with fennel salt, 897 00:40:24,520 --> 00:40:26,360 pickled zucchini 898 00:40:26,360 --> 00:40:29,720 and passionfruit butter sauce. 899 00:40:31,080 --> 00:40:32,680 When I walked in today, 900 00:40:32,680 --> 00:40:34,320 I was actually pretty intimidated 901 00:40:34,320 --> 00:40:38,120 because I'm not very used to work with a lot of spices, 902 00:40:38,120 --> 00:40:41,040 so I wanted to make something Italian 903 00:40:41,040 --> 00:40:44,120 and really kind of hero the ingredients. 904 00:40:44,120 --> 00:40:45,320 I'm really excited 905 00:40:45,320 --> 00:40:47,400 to see how this passionfruit sauce goes with the fish. 906 00:40:47,400 --> 00:40:48,640 So shall we taste? Yeah. 907 00:40:48,640 --> 00:40:49,760 Thanks. 908 00:40:52,960 --> 00:40:54,880 Alyona? Yeah. 909 00:40:54,880 --> 00:40:56,280 How do you think the fish is cooked? 910 00:40:58,760 --> 00:41:00,800 I hope it's cooked well. 911 00:41:00,800 --> 00:41:01,960 Well... 912 00:41:03,720 --> 00:41:06,520 ..I'm getting so much joy pulling it off the frame... 913 00:41:06,520 --> 00:41:07,720 (GASPS) 914 00:41:09,000 --> 00:41:10,920 ..because it is so perfect. 915 00:41:10,920 --> 00:41:13,520 It's getting that absolute point... 916 00:41:13,520 --> 00:41:14,600 Yeah. 917 00:41:14,600 --> 00:41:18,160 ..where it's still very full of juice, 918 00:41:18,160 --> 00:41:19,480 but it's coming away from the bone. 919 00:41:19,480 --> 00:41:20,680 It's beautiful. Yeah. 920 00:41:20,680 --> 00:41:23,080 Oh, my gosh, I'm so happy. 921 00:41:37,200 --> 00:41:39,640 Well, I thought the potatoes were great. 922 00:41:41,680 --> 00:41:43,240 As soon as I tasted those potatoes, I thought, 923 00:41:43,240 --> 00:41:45,240 "This is somebody who knows how to cook." 924 00:41:45,240 --> 00:41:46,400 You know? 925 00:41:46,400 --> 00:41:48,400 They're just beautifully flavoured. 926 00:41:48,400 --> 00:41:50,200 The fish, perfectly cooked. 927 00:41:51,520 --> 00:41:53,840 And the coating was fabulous. 928 00:41:53,840 --> 00:41:57,440 What I actually really liked is you left all the fins on... 929 00:41:57,440 --> 00:41:59,080 Mm! ..and it just looks great. 930 00:41:59,080 --> 00:42:02,280 I sort of thought, "Why cut them all off?" 931 00:42:02,280 --> 00:42:03,440 You know? 932 00:42:03,440 --> 00:42:04,880 (CHUCKLES) It's really good! 933 00:42:04,880 --> 00:42:08,920 I agree. The potatoes are unbelievable. 934 00:42:08,920 --> 00:42:11,440 And what is amazing is how you managed 935 00:42:11,440 --> 00:42:14,480 to nail that snapper. 936 00:42:14,480 --> 00:42:18,280 I mean, you can see this is exactly perfection. 937 00:42:20,200 --> 00:42:23,240 I think your sauce is magic. 938 00:42:23,240 --> 00:42:26,080 It's just so bright and buttery 939 00:42:26,080 --> 00:42:28,120 and perfectly silky in its consistency, 940 00:42:28,120 --> 00:42:29,800 and I think that's really clever. 941 00:42:31,040 --> 00:42:34,920 You're honest that, you know, spices aren't really your forte 942 00:42:34,920 --> 00:42:36,320 and your skill set, 943 00:42:36,320 --> 00:42:38,200 but you're really good at the F word. 944 00:42:40,160 --> 00:42:41,200 Flavour! 945 00:42:42,280 --> 00:42:43,800 Flavour! 946 00:42:43,800 --> 00:42:45,760 Like, it is effortless to you, 947 00:42:45,760 --> 00:42:49,440 and that is such an advantage in a mystery box challenge. 948 00:42:49,440 --> 00:42:54,320 Once you get the right ratio of, like, sauce, fish, potato - 949 00:42:54,320 --> 00:42:55,520 heaven. 950 00:42:55,520 --> 00:42:56,800 Oh, thank you so much. 951 00:43:01,400 --> 00:43:03,040 See?! 952 00:43:03,040 --> 00:43:04,520 Well done. 953 00:43:06,480 --> 00:43:08,200 Thank you. Thank you. 954 00:43:08,200 --> 00:43:10,200 Next dish, Vinnie! 955 00:43:10,200 --> 00:43:12,480 Yeah, Vinnie! 956 00:43:14,160 --> 00:43:16,360 VINNIE: It's a full quarter of lamb that's been spiced, 957 00:43:16,360 --> 00:43:18,680 and I've braised it as well, and then there's some hummus. 958 00:43:21,480 --> 00:43:23,600 I wanted this to be good, 959 00:43:23,600 --> 00:43:25,040 and you've done a really good job, mate. 960 00:43:25,040 --> 00:43:27,280 The lamb is cooked so well. 961 00:43:27,280 --> 00:43:29,600 It is just pulling away from the bone. 962 00:43:29,600 --> 00:43:32,520 The hummus was a genius idea. Thank you. 963 00:43:32,520 --> 00:43:33,680 Pat. 964 00:43:33,680 --> 00:43:35,120 (APPLAUSE) 965 00:43:35,120 --> 00:43:38,040 PAT: I've made a whole-fried snapper 966 00:43:38,040 --> 00:43:39,720 with a curry sauce 967 00:43:39,720 --> 00:43:42,400 and some lightly-spiced potatoes. 968 00:43:42,400 --> 00:43:45,680 That fish, it was just presented so beautifully, 969 00:43:45,680 --> 00:43:49,920 and the potatoes are amazing! 970 00:43:49,920 --> 00:43:53,120 ANNABEL: I'm waiting and hoping to get tasted, 971 00:43:53,120 --> 00:43:55,400 but everyone's doing, like, super elaborate, 972 00:43:55,400 --> 00:43:57,080 beautiful dishes. 973 00:43:57,080 --> 00:43:58,720 Emily! 974 00:43:58,720 --> 00:44:02,080 EMILY: So I have made a Xinjiang lamb noodle soup. 975 00:44:02,080 --> 00:44:06,840 Noodles were beautifully made. So thin and silken. 976 00:44:06,840 --> 00:44:08,400 The lamb was cooked really beautifully 977 00:44:08,400 --> 00:44:10,560 and actually the marinade was spot on. 978 00:44:10,560 --> 00:44:13,520 And I think you can't help but compare yourself. 979 00:44:13,520 --> 00:44:15,160 Right, next one is... 980 00:44:15,160 --> 00:44:16,160 ..Annabel. 981 00:44:16,160 --> 00:44:19,280 (CHEERING) 982 00:44:19,280 --> 00:44:20,880 I played it safe today. 983 00:44:20,880 --> 00:44:22,840 I still have that self doubt in the back of my mind 984 00:44:22,840 --> 00:44:25,120 that maybe I haven't done enough. 985 00:44:36,280 --> 00:44:37,680 Annabel, what have you made? 986 00:44:37,680 --> 00:44:40,040 I have made 987 00:44:40,040 --> 00:44:44,360 a North African spinach and potato pie 988 00:44:44,360 --> 00:44:48,200 with a loose ricotta and then some passionfruit. 989 00:44:48,200 --> 00:44:50,240 So what spices did you use? 990 00:44:50,240 --> 00:44:52,800 I used - ooh, I've got to remember them all - 991 00:44:52,800 --> 00:44:57,440 uh, paprika, coriander seeds, cumin, 992 00:44:57,440 --> 00:44:59,360 chilli flakes, 993 00:44:59,360 --> 00:45:01,440 some sumac and then some parsley. 994 00:45:01,440 --> 00:45:03,440 Wow. Let's have a go. 995 00:45:22,640 --> 00:45:23,880 OK, Annabel. 996 00:45:25,280 --> 00:45:29,160 What you did is supposed to be rustic, simple, 997 00:45:29,160 --> 00:45:30,480 and it is. 998 00:45:30,480 --> 00:45:32,320 It's absolutely delicious. 999 00:45:36,360 --> 00:45:40,280 And what amazes me even more is it's quite light, 1000 00:45:40,280 --> 00:45:42,920 and the middle is tender and moist. 1001 00:45:44,640 --> 00:45:47,320 I think I would say it is flawless. 1002 00:45:47,320 --> 00:45:49,680 Thank you. Thanks. 1003 00:45:49,680 --> 00:45:50,680 (LAUGHS) 1004 00:45:50,680 --> 00:45:52,200 Yes, Annabel, I really enjoyed that. 1005 00:45:52,200 --> 00:45:54,960 Very vividly spiced. 1006 00:45:54,960 --> 00:45:57,320 It tastes like a North African dish. 1007 00:45:57,320 --> 00:45:58,720 Oh, cool. 1008 00:45:58,720 --> 00:46:01,080 I do think, in the absence of lemon, 1009 00:46:01,080 --> 00:46:03,560 your use of passionfruit works a treat. 1010 00:46:03,560 --> 00:46:04,960 Thank you. So I enjoyed it. 1011 00:46:04,960 --> 00:46:06,720 I can imagine having that 1012 00:46:06,720 --> 00:46:08,880 somewhere in Morocco for breakfast. 1013 00:46:08,880 --> 00:46:10,400 Thanks. 1014 00:46:10,400 --> 00:46:12,440 The first thing that stands out is that beautiful pastry. 1015 00:46:12,440 --> 00:46:15,720 You've made it really well. It's cooked perfectly. 1016 00:46:15,720 --> 00:46:18,400 It's got really nice layers, you can see on the side. 1017 00:46:19,440 --> 00:46:22,400 I think the sauce, you could have left quite sweet, 1018 00:46:22,400 --> 00:46:23,920 because I kind of yearned a little bit 1019 00:46:23,920 --> 00:46:25,880 for that salty, sweet, sour pull. 1020 00:46:25,880 --> 00:46:26,880 Yeah. 1021 00:46:26,880 --> 00:46:28,200 But apart from that, 1022 00:46:28,200 --> 00:46:30,120 I think it was one of the better examples 1023 00:46:30,120 --> 00:46:32,480 of how the passionfruit has been used today. 1024 00:46:32,480 --> 00:46:33,920 OK, thank you. 1025 00:46:33,920 --> 00:46:36,160 Great work on, like, not trying to overdo it. 1026 00:46:38,280 --> 00:46:39,720 The restraint here is evident, 1027 00:46:39,720 --> 00:46:41,720 but what you have done is you've given us 1028 00:46:41,720 --> 00:46:44,000 beautiful, earthy English spinach, 1029 00:46:44,000 --> 00:46:46,200 loaded with those spices, 1030 00:46:46,200 --> 00:46:47,640 not overdone either, 1031 00:46:47,640 --> 00:46:50,040 and very well cooked down as well. 1032 00:46:50,040 --> 00:46:51,760 And then the beautiful potatoes laid on top 1033 00:46:51,760 --> 00:46:53,400 just gave it a point of difference. 1034 00:46:53,400 --> 00:46:55,400 Simple cooking done really, really well 1035 00:46:55,400 --> 00:46:57,000 can get you places in this kitchen. 1036 00:46:57,000 --> 00:46:58,880 Thank you! 1037 00:46:58,880 --> 00:47:00,920 Alright, thank you. 1038 00:47:00,920 --> 00:47:01,960 Oh, my God. 1039 00:47:01,960 --> 00:47:03,880 I'm stoked with the feedback from the judges. 1040 00:47:03,880 --> 00:47:06,280 Like, wow, Rick Stein liked my food. 1041 00:47:06,280 --> 00:47:09,160 I think I have a chance to win immunity today. 1042 00:47:10,680 --> 00:47:13,040 Next dish we'd love to taste is Miin's. 1043 00:47:17,400 --> 00:47:19,960 MIIN: I think I put up a really good curry today, 1044 00:47:19,960 --> 00:47:22,320 but obviously I'm a bit nervous as well 1045 00:47:22,320 --> 00:47:23,320 because Rick Stein 1046 00:47:23,320 --> 00:47:26,120 loves India, he loves his curries. 1047 00:47:26,120 --> 00:47:29,880 Hopefully today, the flavours are all there and balanced. 1048 00:47:30,960 --> 00:47:33,480 Whoa, look at this. Hello, hello, hello! 1049 00:47:34,720 --> 00:47:36,000 Miin, tell us what you've made. 1050 00:47:37,320 --> 00:47:41,360 I've made crab curry with a spiral spinach flatbread. 1051 00:47:43,000 --> 00:47:45,440 SOFIA: Did you use quite a few spices or...? 1052 00:47:45,440 --> 00:47:47,280 I used just a few. 1053 00:47:47,280 --> 00:47:51,120 I think it was like eight to ten spices in total. 1054 00:47:51,120 --> 00:47:53,240 So you kind of went HAM? Yeah, yeah. 1055 00:47:53,240 --> 00:47:57,680 There is chilli, cumin, coriander, turmeric, garlic, 1056 00:47:57,680 --> 00:48:00,960 ginger, onion powders and curry leaves. 1057 00:48:00,960 --> 00:48:02,880 Well, we can't wait to dig in. Shall we go? 1058 00:48:02,880 --> 00:48:04,000 Yes, please. 1059 00:48:25,880 --> 00:48:29,160 Miin, that is a really beautiful dish. 1060 00:48:31,320 --> 00:48:34,360 You can tell it's a very balanced spice paste 1061 00:48:34,360 --> 00:48:36,080 that you've made. 1062 00:48:36,080 --> 00:48:37,640 It's intense. 1063 00:48:37,640 --> 00:48:39,520 But that pancake, roti, 1064 00:48:39,520 --> 00:48:42,680 whatever you want to call it, is spectacular. 1065 00:48:42,680 --> 00:48:44,600 It is so good. 1066 00:48:46,720 --> 00:48:50,000 JEAN-CHRISTOPHE: As soon as we get this crab, 1067 00:48:50,000 --> 00:48:52,240 which you've perfectly cooked... 1068 00:48:53,520 --> 00:48:56,040 ..and the liquid and the sweetness 1069 00:48:56,040 --> 00:48:59,480 and the gentle flesh into the curry, 1070 00:48:59,480 --> 00:49:01,520 oh, my God. 1071 00:49:02,640 --> 00:49:06,440 That is the best flatbread I've had for years. 1072 00:49:09,000 --> 00:49:12,840 It's just the layering of it, the lightness of it. 1073 00:49:12,840 --> 00:49:15,400 And I guess that the sauce is a bit intense, 1074 00:49:15,400 --> 00:49:16,880 but who cares? 1075 00:49:16,880 --> 00:49:19,800 Because it's great to use that bread 1076 00:49:19,800 --> 00:49:21,520 to mop up that fantastic curry. 1077 00:49:21,520 --> 00:49:22,520 Well done. 1078 00:49:22,520 --> 00:49:23,880 Thanks. Thank you. 1079 00:49:23,880 --> 00:49:25,880 (CHEERING) 1080 00:49:29,200 --> 00:49:32,640 I'm so relieved at the feedback. I can't believe it. 1081 00:49:32,640 --> 00:49:36,280 Rick loving my curry means so much to me, 1082 00:49:36,280 --> 00:49:39,320 and I think I have a chance at the top four today. 1083 00:49:39,320 --> 00:49:41,680 Mate, best flatbread he's tasted. 1084 00:49:41,680 --> 00:49:42,880 (LAUGHS) 1085 00:49:42,880 --> 00:49:44,240 Next up... 1086 00:49:53,680 --> 00:49:55,120 ..Jack! 1087 00:49:55,120 --> 00:49:56,800 Ooh. 1088 00:49:56,800 --> 00:49:57,800 Intriguing. 1089 00:49:57,800 --> 00:50:01,200 Today, I've done a mango passionfruit creme brulee 1090 00:50:01,200 --> 00:50:02,600 with cardamom. 1091 00:50:04,720 --> 00:50:07,120 Jack, I dug it flavour-wise - beautiful and fresh. 1092 00:50:07,120 --> 00:50:10,080 You do get the slightest hint of cardamom. 1093 00:50:10,080 --> 00:50:13,360 I probably would have just liked a little bit more. 1094 00:50:13,360 --> 00:50:15,520 Look, you were so close on that creme pat. 1095 00:50:15,520 --> 00:50:17,560 It is, like, the slightest bit grainy, 1096 00:50:17,560 --> 00:50:19,720 but I feel like you've done a pretty good job. 1097 00:50:19,720 --> 00:50:22,200 The next dish we'd love to taste... 1098 00:50:23,720 --> 00:50:25,160 ..is from Petro. 1099 00:50:25,160 --> 00:50:26,960 (CHEERING) 1100 00:50:29,080 --> 00:50:30,680 PETRO: I've made lamb cigars 1101 00:50:30,680 --> 00:50:34,400 with sumac and dried mint mayonnaise. 1102 00:50:34,400 --> 00:50:36,400 Well, I mean, it's very tasty. 1103 00:50:36,400 --> 00:50:39,200 Slight downside is the filo pastry. 1104 00:50:39,200 --> 00:50:40,880 It's a bit thick. 1105 00:50:40,880 --> 00:50:42,040 OK, next up... 1106 00:50:43,680 --> 00:50:45,800 KANIKA: Today, I'm hoping to get tasted 1107 00:50:45,800 --> 00:50:49,280 because a spice challenge is really up in my alley. 1108 00:50:49,280 --> 00:50:50,560 ..Hannah. 1109 00:50:50,560 --> 00:50:52,520 (CHEERING) 1110 00:50:54,240 --> 00:50:56,080 But I am starting to feel worried 1111 00:50:56,080 --> 00:50:58,040 I might not get tasted today. 1112 00:50:59,640 --> 00:51:01,280 I have made you eclairs 1113 00:51:01,280 --> 00:51:05,040 that has a vanilla cardamom creme pat 1114 00:51:05,040 --> 00:51:07,560 and a rose petal cream. 1115 00:51:11,040 --> 00:51:13,880 Hannah, this is a delight. 1116 00:51:13,880 --> 00:51:16,280 Oh, good. 1117 00:51:16,280 --> 00:51:20,720 Your choux is well proportioned, consistent, very well cooked, 1118 00:51:20,720 --> 00:51:21,920 beautiful colour. 1119 00:51:21,920 --> 00:51:25,680 Your crackling make the (IMITATES CRACKLING) thing. 1120 00:51:25,680 --> 00:51:27,400 But please be careful with the salt. 1121 00:51:29,680 --> 00:51:32,360 So there are 12 people getting tasted today, 1122 00:51:32,360 --> 00:51:36,240 and so I've only got one chance left to impress Rick Stein, 1123 00:51:36,240 --> 00:51:39,000 and I really hope it's me. 1124 00:51:39,000 --> 00:51:42,280 Next up, we'd like to taste a fish dish from... 1125 00:51:58,200 --> 00:52:01,240 Next up, we'd like to taste a fish dish from... 1126 00:52:05,360 --> 00:52:06,800 ..Grace. 1127 00:52:06,800 --> 00:52:08,920 (CHEERING) 1128 00:52:10,960 --> 00:52:13,640 Oh, my dish is getting tasted by Rick Stein! 1129 00:52:15,280 --> 00:52:16,800 Such a dream come true. 1130 00:52:16,800 --> 00:52:19,080 POH: Oh, that looks good. (WHISTLES) 1131 00:52:19,080 --> 00:52:20,280 Thank you. 1132 00:52:21,600 --> 00:52:24,880 I'm so happy with my concept and my idea. 1133 00:52:24,880 --> 00:52:27,360 I would love to win immunity today. 1134 00:52:27,360 --> 00:52:29,480 I just hope that my fish is cooked. 1135 00:52:29,480 --> 00:52:32,880 Grace, Grace, Grace, what have we got here? 1136 00:52:32,880 --> 00:52:36,040 So I've done a crumbed snapper, 1137 00:52:36,040 --> 00:52:38,840 a fresh puree of the English spinach, 1138 00:52:38,840 --> 00:52:41,640 and then some zucchini flowers on top. 1139 00:52:41,640 --> 00:52:42,880 Spice - what did you choose? 1140 00:52:42,880 --> 00:52:45,520 Um, so I've done coriander seeds, 1141 00:52:45,520 --> 00:52:47,400 fennel seeds and black pepper. 1142 00:52:47,400 --> 00:52:48,840 To the eye, it looks very simple, 1143 00:52:48,840 --> 00:52:50,560 but there was a fair bit of work that went into this, 1144 00:52:50,560 --> 00:52:51,720 wasn't there? Yeah, yeah. 1145 00:52:51,720 --> 00:52:54,000 So I had to make the bread to make the breadcrumbs. 1146 00:52:54,000 --> 00:52:55,800 Obviously, I had to butterfly the fish. 1147 00:52:55,800 --> 00:52:57,960 Just really wanted to spend lots of time doing that 1148 00:52:57,960 --> 00:53:01,440 to make sure there was no bones in there. 1149 00:53:01,440 --> 00:53:03,960 Is the fish cooked? 1150 00:53:03,960 --> 00:53:05,800 I hope so. 1151 00:53:05,800 --> 00:53:07,480 I obviously was right down to the wire. 1152 00:53:07,480 --> 00:53:08,640 Oh, wasn't it? 1153 00:53:08,640 --> 00:53:10,680 My fingers are crossed. 1154 00:53:10,680 --> 00:53:12,000 One way to find out. 1155 00:53:12,000 --> 00:53:13,280 Argh! 1156 00:53:25,200 --> 00:53:27,400 RICK: Pretty good. It's pretty good. 1157 00:53:27,400 --> 00:53:28,920 Pretty good? It's good. 1158 00:53:28,920 --> 00:53:30,120 OK! 1159 00:53:33,080 --> 00:53:34,960 Phew! 1160 00:53:47,560 --> 00:53:50,160 Grace, this is simply delicious. 1161 00:53:52,760 --> 00:53:56,680 The butterfly on the fish was really well done. 1162 00:53:56,680 --> 00:53:58,920 Has anyone got a bone? No. No bone. 1163 00:54:00,320 --> 00:54:03,560 I love that little spice blend on top. 1164 00:54:03,560 --> 00:54:06,200 When you got, like, a pop of the coriander seed, 1165 00:54:06,200 --> 00:54:08,920 a pop of the fennel seed, I dug it hard. 1166 00:54:08,920 --> 00:54:11,920 It was enough to know that there was spice in it, 1167 00:54:11,920 --> 00:54:14,400 but they definitely just played, like, a nice little role 1168 00:54:14,400 --> 00:54:16,240 throughout the dish and didn't overpower it. 1169 00:54:16,240 --> 00:54:19,760 Great work on what is absolutely, simply delicious. 1170 00:54:19,760 --> 00:54:21,080 Thank you. 1171 00:54:21,080 --> 00:54:23,720 To be honest, it's just made me smile, that dish. 1172 00:54:25,320 --> 00:54:27,160 It's cheered me up no end. 1173 00:54:27,160 --> 00:54:30,280 I love food and a dish that makes me smile 1174 00:54:30,280 --> 00:54:32,960 is what my life's all about, to be honest. Thank you. 1175 00:54:38,240 --> 00:54:39,600 (EXHALES) 1176 00:54:41,320 --> 00:54:43,040 That's like - what you said - 1177 00:54:43,040 --> 00:54:46,720 um, that's what I always say about food 1178 00:54:46,720 --> 00:54:48,400 and, like, how I always want to feel 1179 00:54:48,400 --> 00:54:49,880 when I'm eating. 1180 00:54:49,880 --> 00:54:52,200 And I feel like I learned that from you. 1181 00:54:54,360 --> 00:54:58,200 So, um, that's really cool. 1182 00:54:58,200 --> 00:54:59,720 Nice, Grace! 1183 00:54:59,720 --> 00:55:01,640 Thank you so much. Thank you. 1184 00:55:07,320 --> 00:55:08,920 That's crazy! 1185 00:55:13,640 --> 00:55:15,680 SOFIA: What an incredible first day 1186 00:55:15,680 --> 00:55:17,160 of Around the World Week. 1187 00:55:17,160 --> 00:55:19,680 The moment you guys walked into the kitchen 1188 00:55:19,680 --> 00:55:21,600 and those spices hit your noses, 1189 00:55:21,600 --> 00:55:24,080 you knew exactly what we were up to. 1190 00:55:24,080 --> 00:55:26,040 Rick, you set them up beautifully 1191 00:55:26,040 --> 00:55:27,920 with the ingredients you brought in today. 1192 00:55:27,920 --> 00:55:29,400 Do you think so? I do. 1193 00:55:29,400 --> 00:55:30,920 How do you think they went? 1194 00:55:30,920 --> 00:55:33,720 Well, I was actually rather pleased with myself, 1195 00:55:33,720 --> 00:55:35,360 actually, with the ingredients... 1196 00:55:35,360 --> 00:55:36,360 I knew it! 1197 00:55:36,360 --> 00:55:38,600 ..because I just noticed that you used everything. 1198 00:55:38,600 --> 00:55:41,160 And I just thought that there was a naturalness 1199 00:55:41,160 --> 00:55:42,680 about all the dishes, really. 1200 00:55:42,680 --> 00:55:44,360 You didn't try too hard 1201 00:55:44,360 --> 00:55:47,360 because, at the end of the day, it's all down to the flavour. 1202 00:55:47,360 --> 00:55:50,640 And a lot of those flavours were really not forced. 1203 00:55:51,960 --> 00:55:54,400 And the use of spice was not forced. 1204 00:55:54,400 --> 00:55:56,720 So I've had a thoroughly enjoyable day, 1205 00:55:56,720 --> 00:55:59,600 but more importantly, I think you're really good. 1206 00:55:59,600 --> 00:56:01,120 Aww. 1207 00:56:02,560 --> 00:56:06,200 Guys, put your hands together for Chef Rick Stein. 1208 00:56:06,200 --> 00:56:08,200 Rick Stein! (CHEERING) 1209 00:56:16,280 --> 00:56:19,400 We tasted 12 of the most appealing dishes, 1210 00:56:19,400 --> 00:56:22,200 and let me say the standard was excellent... 1211 00:56:24,000 --> 00:56:25,880 ..but we could only choose four 1212 00:56:25,880 --> 00:56:28,360 to be safe from tomorrow's elimination. 1213 00:56:30,840 --> 00:56:33,600 If I call your name, please step forward. 1214 00:56:34,600 --> 00:56:35,880 Casper. 1215 00:56:35,880 --> 00:56:37,400 (CHEERING) 1216 00:56:39,560 --> 00:56:41,200 Your dish was totally unique, 1217 00:56:41,200 --> 00:56:43,080 and if you keep cooking like this, 1218 00:56:43,080 --> 00:56:44,920 you're going to go far into the competition. 1219 00:56:44,920 --> 00:56:46,640 Thank you. 1220 00:56:46,640 --> 00:56:47,640 Grace! 1221 00:56:47,640 --> 00:56:49,920 (CHEERING) 1222 00:56:53,440 --> 00:56:55,240 Your dish was really clever. 1223 00:56:56,400 --> 00:56:58,040 This was exactly the kind of cooking 1224 00:56:58,040 --> 00:56:59,080 we were hoping to see today. 1225 00:57:00,120 --> 00:57:01,520 Miin! 1226 00:57:01,520 --> 00:57:03,240 (CHEERING) 1227 00:57:08,400 --> 00:57:10,800 The curry was intense, but when married 1228 00:57:10,800 --> 00:57:13,600 with that perfectly-cooked crab and exceptional flatbread, 1229 00:57:13,600 --> 00:57:14,880 you won us over. 1230 00:57:14,880 --> 00:57:16,320 Thank you. 1231 00:57:16,320 --> 00:57:18,280 And the final dish 1232 00:57:18,280 --> 00:57:22,240 celebrated every ingredient in its purest form. 1233 00:57:23,200 --> 00:57:25,440 The cook was clever, precise, 1234 00:57:25,440 --> 00:57:28,480 and their fish was done perfectly. 1235 00:57:28,480 --> 00:57:29,920 Alyona! 1236 00:57:29,920 --> 00:57:32,400 (CHEERING) 1237 00:57:42,880 --> 00:57:46,040 Casper, Grace, Miin, and Alyona, 1238 00:57:46,040 --> 00:57:49,880 you four will be safe up on that gantry tomorrow, 1239 00:57:49,880 --> 00:57:52,920 with not a worry in the world. 1240 00:57:52,920 --> 00:57:54,480 The rest of you, 1241 00:57:54,480 --> 00:57:59,000 you'll be cooking in a massive all-in elimination. 1242 00:57:59,000 --> 00:58:01,320 So go get some rest. You're gonna need it. 1243 00:58:01,320 --> 00:58:03,160 Goodnight. Well done, everybody. 1244 00:58:08,360 --> 00:58:11,240 (INDISTINCT CHATTER) 1245 00:58:12,600 --> 00:58:13,880 Well done. 1246 00:58:15,200 --> 00:58:16,920 VOICEOVER: Tomorrow night, 1247 00:58:16,920 --> 00:58:19,280 Around the World Week continues 1248 00:58:19,280 --> 00:58:24,080 with five countries and five secret ingredients. 1249 00:58:24,080 --> 00:58:26,680 (ALL EXCLAIM) 1250 00:58:26,680 --> 00:58:28,440 Are you all kind of bricking it? We got nervous! 1251 00:58:28,440 --> 00:58:31,400 It could be their ticket to safety... 1252 00:58:31,400 --> 00:58:32,840 Black apron today. 1253 00:58:32,840 --> 00:58:34,520 There's no room to hide. 1254 00:58:34,520 --> 00:58:36,800 ..or their return trip home. 1255 00:58:36,800 --> 00:58:39,400 Oh, dear Lord! I'm freaking out! 1256 00:58:39,400 --> 00:58:40,400 Oh, my God, 1257 00:58:40,400 --> 00:58:41,880 it's not coming together. 1258 00:58:41,880 --> 00:58:43,080 Kanika, breathe, breathe! 1259 00:58:43,080 --> 00:58:44,200 I'm gone, I'm gone, 1260 00:58:44,200 --> 00:58:45,320 I'm gone, I'm gone. 1261 00:58:45,320 --> 00:58:47,320 Captions by Red Bee Media