1 00:00:00,000 --> 00:00:00,440 Good night. 2 00:00:01,000 --> 00:00:03,360 ANNOUNCER: Previously on MasterChef Australia... 3 00:00:03,360 --> 00:00:05,160 It is Rick Stein! 4 00:00:05,160 --> 00:00:07,000 (CHEERING AND APPLAUSE) 5 00:00:08,120 --> 00:00:11,360 He kicked off their culinary journey, 6 00:00:11,360 --> 00:00:13,520 around the world in a week. 7 00:00:13,520 --> 00:00:16,280 I want to impress Rick Stein, therefore, I want to win. 8 00:00:16,280 --> 00:00:18,320 GRACE: I really want to impress the judges today, 9 00:00:18,320 --> 00:00:20,120 and I really want to do well for Rick Stein. 10 00:00:20,120 --> 00:00:21,960 They rose to the challenge 11 00:00:21,960 --> 00:00:25,840 and took their palates to new places. 12 00:00:25,840 --> 00:00:28,960 RICK STEIN: In my own words, a cornucopia of delights. 13 00:00:28,960 --> 00:00:31,040 JEAN-CHRISTOPHE: This is stunning. 14 00:00:31,040 --> 00:00:34,800 SOFIA: Unbelievably mind-blowingly delicious. 15 00:00:34,800 --> 00:00:36,320 Come here. I want to shake your hand. 16 00:00:36,320 --> 00:00:38,200 Oh, I love it. Like, seriously, bro. 17 00:00:38,200 --> 00:00:40,080 CASPER: Thank you. You win this competition with plates like that. 18 00:00:40,080 --> 00:00:43,640 But the gravity of the competition sunk in... 19 00:00:43,640 --> 00:00:45,960 (ALL EXCLAIM) 20 00:00:45,960 --> 00:00:48,440 ..when Jackie played her immunity pin, 21 00:00:48,440 --> 00:00:51,480 and we said farewell to Kanika 22 00:00:51,480 --> 00:00:53,000 and Lucy. 23 00:00:53,000 --> 00:00:54,640 LUCY: Just ignited something in me that's like, 24 00:00:54,640 --> 00:00:56,360 "I can do something as cool as this." 25 00:00:56,360 --> 00:00:57,880 No regrets. 26 00:00:57,880 --> 00:01:01,440 Tonight, it's about to get steamy 27 00:01:01,440 --> 00:01:03,280 in the MasterChef kitchen... 28 00:01:04,520 --> 00:01:07,960 ..with one incredible guest. 29 00:01:29,280 --> 00:01:31,520 (CONTESTANTS CHATTER INDISTINCTLY OUTSIDE) 30 00:01:31,520 --> 00:01:33,280 Guys, let's do it. Here we go. 31 00:01:33,280 --> 00:01:35,960 (CHEERING AND APPLAUSE) 32 00:01:39,000 --> 00:01:40,800 Hello, hello, hello, everybody! 33 00:01:42,680 --> 00:01:45,600 Get ready to rumble. Steaming! 34 00:01:45,600 --> 00:01:47,760 Oh, cool. It's hot in here. 35 00:01:47,760 --> 00:01:50,000 It feels like a sauna in here. 36 00:01:50,000 --> 00:01:52,000 Oh! Whew! 37 00:01:52,000 --> 00:01:54,720 We've got these big bamboo steaming baskets, 38 00:01:54,720 --> 00:01:56,920 right in front of us, sitting on a wok. 39 00:01:56,920 --> 00:02:00,080 ANNABEL: Holy moly! VINNIE: Wok-errific. 40 00:02:00,080 --> 00:02:02,400 It's very cool. Like, it looks really cool... 41 00:02:02,400 --> 00:02:04,160 (SIGHS) 42 00:02:04,160 --> 00:02:05,640 ..but it's so hot. (CHUCKLES) 43 00:02:05,640 --> 00:02:07,280 It's getting steamy in here, huh? 44 00:02:07,280 --> 00:02:09,160 (WHOOPING) It's a little hot in here. 45 00:02:09,160 --> 00:02:11,720 Jean-Christophe and my goggles are about to fog up. 46 00:02:11,720 --> 00:02:13,400 (LAUGHTER) 47 00:02:13,400 --> 00:02:15,280 I know what you're thinking - 48 00:02:15,280 --> 00:02:17,560 this is not your classic mystery box. 49 00:02:19,120 --> 00:02:22,880 And that's because, all this week, 50 00:02:22,880 --> 00:02:25,160 we are using nostalgia... 51 00:02:26,560 --> 00:02:28,240 ..as our source of inspiration. 52 00:02:28,240 --> 00:02:30,000 CONTESTANTS: Ah. 53 00:02:30,000 --> 00:02:31,760 MIIN: Wow. 54 00:02:31,760 --> 00:02:33,360 OK. 55 00:02:33,360 --> 00:02:35,440 Those cute little steamers on your benches... 56 00:02:37,360 --> 00:02:39,640 ANNABEL: They have the little M on them! 57 00:02:39,640 --> 00:02:41,680 ..might give you a bit of a clue 58 00:02:41,680 --> 00:02:43,920 about who has set today's challenge. 59 00:02:43,920 --> 00:02:45,400 Ooh. 60 00:02:45,400 --> 00:02:47,800 (CONTESTANTS EXCLAIM AND MURMUR INDISTINCTLY) 61 00:02:47,800 --> 00:02:50,680 Our guest grew up in his parents' Chinese restaurant. 62 00:02:50,680 --> 00:02:52,200 Oh. 63 00:02:52,200 --> 00:02:53,880 OK. 64 00:02:53,880 --> 00:02:55,800 And even after leaving home to study, 65 00:02:55,800 --> 00:02:57,720 he found himself drawn back, 66 00:02:57,720 --> 00:03:00,400 seeking comfort in the familiar. 67 00:03:02,520 --> 00:03:04,280 He then blew up on social media 68 00:03:04,280 --> 00:03:06,480 after tapping into people's nostalgia... 69 00:03:06,480 --> 00:03:07,520 Wow. 70 00:03:08,800 --> 00:03:10,920 ..creating classic Chinese cooking videos 71 00:03:10,920 --> 00:03:12,360 that struck a chord. 72 00:03:12,360 --> 00:03:13,800 Oh! Dim Sim Lim! 73 00:03:13,800 --> 00:03:14,960 Yeah. 74 00:03:17,160 --> 00:03:19,920 He now has over 7 million followers... 75 00:03:19,920 --> 00:03:21,840 Far out. Ooh! 76 00:03:23,240 --> 00:03:25,120 ..and more than 2 billion views. 77 00:03:25,120 --> 00:03:27,120 What?! Oh, my God. 78 00:03:27,120 --> 00:03:28,760 (WHISPERS) Dim Sim Lim! 79 00:03:28,760 --> 00:03:30,760 He's just released his first cookbook. 80 00:03:30,760 --> 00:03:33,760 (WHISPERS) The Wok On... The Wok On Wall Street? 81 00:03:33,760 --> 00:03:35,880 Please welcome the new superstar of food... 82 00:03:35,880 --> 00:03:37,200 Oh! It's crazy. 83 00:03:37,200 --> 00:03:39,200 ..The Wolf Of Wok Street... Oh! 84 00:03:39,200 --> 00:03:42,880 ..Dim Sim Lim! (CHEERING AND APPLAUSE) 85 00:03:45,400 --> 00:03:47,120 MIIN: I love your YumYum! 86 00:03:47,120 --> 00:03:49,440 (LAUGHS) Yum-yum! 87 00:03:49,440 --> 00:03:51,040 LUKE: This is gonna be good. 88 00:03:52,400 --> 00:03:53,440 PETRO: I know. Unreal. 89 00:03:54,720 --> 00:03:57,800 Oh, my God, this is unbelievable. 90 00:03:57,800 --> 00:03:59,960 Mr YumYum himself. 91 00:03:59,960 --> 00:04:01,720 (CHEERING AND APPLAUSE) How are we doing, guys? 92 00:04:01,720 --> 00:04:03,440 JEAN-CHRISTOPHE: How are you? 93 00:04:03,440 --> 00:04:05,480 GRACE: Swag. He's got swag. 94 00:04:05,480 --> 00:04:06,840 Andy, my friend. 95 00:04:06,840 --> 00:04:08,880 Huge fan. Huge fan of how he makes 96 00:04:08,880 --> 00:04:10,320 Chinese cooking so accessible. 97 00:04:10,320 --> 00:04:12,320 This is how you make a beef pad see ew. 98 00:04:12,320 --> 00:04:14,320 The best Shanghai noodles. 99 00:04:14,320 --> 00:04:15,960 My signature satay beef noodles. 100 00:04:18,680 --> 00:04:19,720 Add a little bit of YumYum. 101 00:04:19,720 --> 00:04:22,560 Unlocking those uncle secrets, you know - I like it. 102 00:04:22,560 --> 00:04:24,480 Yeah, it's really, really relatable. 103 00:04:24,480 --> 00:04:26,960 (LAUGHTER) 104 00:04:26,960 --> 00:04:29,600 Vincent Yeow Lim, welcome back to the MasterChef kitchen. 105 00:04:29,600 --> 00:04:31,680 Thank you very much. Thanks for having me back. 106 00:04:31,680 --> 00:04:33,360 Congrats on the new cookbook. Thank you very much. 107 00:04:33,360 --> 00:04:35,880 The Wolf Of Wok Street. I think we've sold out 108 00:04:35,880 --> 00:04:37,400 four times now. Whoa. 109 00:04:37,400 --> 00:04:39,640 Yeah. Of course. Pretty well. 110 00:04:39,640 --> 00:04:40,960 Why do you think it's so popular? 111 00:04:40,960 --> 00:04:42,360 Personally, for me, it's nostalgic 112 00:04:42,360 --> 00:04:45,080 because I grew up in my parents' restaurant. 113 00:04:45,080 --> 00:04:47,200 I worked in my dad's restaurant since I was eight years old. 114 00:04:47,200 --> 00:04:49,320 You know, I was on the wok, learning how to cook. 115 00:04:49,320 --> 00:04:50,960 You know, a big part of who I am today 116 00:04:50,960 --> 00:04:52,480 is because of my father, right? 117 00:04:52,480 --> 00:04:54,600 He taught me everything that I know today. 118 00:04:55,640 --> 00:04:57,680 It's in your DNA, but you're evolving it as you go. 119 00:04:57,680 --> 00:04:59,320 Exactly, exactly. Yeah. 120 00:04:59,320 --> 00:05:00,720 Vinnie... 121 00:05:00,720 --> 00:05:02,440 You're Vinnie too? VINNIE: Yes! 122 00:05:02,440 --> 00:05:03,720 (LAUGHTER) My man. 123 00:05:03,720 --> 00:05:05,760 (APPLAUSE) G'day, mate. 124 00:05:05,760 --> 00:05:07,280 Good luck, bro. Hope you win. 125 00:05:07,280 --> 00:05:08,880 ANNABEL: We're not biased. 126 00:05:10,880 --> 00:05:14,640 Tell me, does Chef Vincent's story resonate with yourself? 127 00:05:14,640 --> 00:05:16,280 Yeah, 100%. 128 00:05:16,280 --> 00:05:18,800 Nostalgic cooking is, like, how I love to cook as well. 129 00:05:20,080 --> 00:05:21,920 When you take that bite, and it takes you, like, back 130 00:05:21,920 --> 00:05:23,600 to being, like, a kid, you know, 131 00:05:23,600 --> 00:05:25,000 it's, like, the best way to cook for me. 132 00:05:25,000 --> 00:05:26,120 GRACE: Yeah. 133 00:05:26,120 --> 00:05:28,600 Nostalgia Week couldn't be more my week. 134 00:05:28,600 --> 00:05:31,760 Nostalgia and tradition have heavy, heavy influences 135 00:05:31,760 --> 00:05:33,000 on the way that I cook. 136 00:05:33,000 --> 00:05:35,080 Chef Vincent... Yes. 137 00:05:35,080 --> 00:05:38,080 ..I think they are all ready 138 00:05:38,080 --> 00:05:41,120 to find out what you've got in store today. 139 00:05:41,120 --> 00:05:43,280 Alright, guys, today, you're going to be using 140 00:05:43,280 --> 00:05:45,560 one of Asia's most ancient cooking techniques... 141 00:05:47,280 --> 00:05:48,560 ..steaming. 142 00:05:48,560 --> 00:05:49,680 HANNAH: Yay. 143 00:05:49,680 --> 00:05:52,080 EMILY: Oh, yeah! Going to get hot. 144 00:05:52,080 --> 00:05:53,320 But first, 145 00:05:53,320 --> 00:05:56,640 why don't I show you guys something that I like to steam? 146 00:05:56,640 --> 00:05:58,960 (CHEERING AND APPLAUSE) 147 00:05:58,960 --> 00:06:02,720 I feel like I've jumped through my phone screen, 148 00:06:02,720 --> 00:06:06,000 and I'm getting a real-life Vincent demonstration. 149 00:06:06,000 --> 00:06:07,400 How cool! 150 00:06:07,400 --> 00:06:08,640 Alright, guys... 151 00:06:09,640 --> 00:06:11,640 ..today I'm going to show you guys 152 00:06:11,640 --> 00:06:13,160 how to make the OG dim sim. 153 00:06:13,160 --> 00:06:15,440 (CONTESTANTS EXCLAIM) 154 00:06:17,040 --> 00:06:19,000 We've got our pork shoulder 155 00:06:19,000 --> 00:06:20,080 and prawns. 156 00:06:21,280 --> 00:06:23,480 Double cleavers - we're not using a food processor today. 157 00:06:26,240 --> 00:06:28,640 With steaming and dumplings, 158 00:06:28,640 --> 00:06:30,400 mouthfeel is a very important thing. 159 00:06:30,400 --> 00:06:32,680 Right? You want uneven pieces. 160 00:06:32,680 --> 00:06:34,400 When you put it into a food processor, 161 00:06:34,400 --> 00:06:35,720 everything comes out the same size, 162 00:06:35,720 --> 00:06:37,120 comes out like mush. 163 00:06:37,120 --> 00:06:40,400 So, we want uneven, imperfect pieces of pork. 164 00:06:40,400 --> 00:06:43,720 That way, you get a very good mouthfeel shumai. 165 00:06:43,720 --> 00:06:45,760 That goes into a bowl. So cool. 166 00:06:45,760 --> 00:06:47,200 We've got our prawns. 167 00:06:51,120 --> 00:06:52,960 So you just want to chop these up 168 00:06:52,960 --> 00:06:54,800 into big sizes. 169 00:06:56,360 --> 00:06:57,920 I'm just gonna slap it. 170 00:06:57,920 --> 00:06:59,360 Naughty prawn. 171 00:07:01,120 --> 00:07:02,760 Therapeutic, isn't it? Yeah. 172 00:07:02,760 --> 00:07:03,880 ANNABEL: I like... Yeah. 173 00:07:03,880 --> 00:07:05,360 This is something I could take home. 174 00:07:05,360 --> 00:07:06,840 It could be, like, 'Angry Mum' cooking. 175 00:07:06,840 --> 00:07:08,040 Chop-chop-chop. 176 00:07:08,040 --> 00:07:09,680 (LAUGHS) Slap-slap-slap. 177 00:07:09,680 --> 00:07:11,680 If I'm having a bit of a harder day, 178 00:07:11,680 --> 00:07:14,000 "We're having dumplings for dinner, kids." (LAUGHS) 179 00:07:14,000 --> 00:07:15,400 Now mix it all together. 180 00:07:18,240 --> 00:07:19,840 We're gonna pick it up... Slap it. 181 00:07:19,840 --> 00:07:21,360 ..and we're gonna slap it. Yes. 182 00:07:23,200 --> 00:07:25,680 This gives it extra springy texture. 183 00:07:27,280 --> 00:07:28,840 CASPER: Splash zone. Splash zone! 184 00:07:30,520 --> 00:07:32,080 You're probably wondering, 185 00:07:32,080 --> 00:07:34,800 how do you know when this is ready, right? 186 00:07:34,800 --> 00:07:37,800 When it's ready, you should be able to hold it upside down. 187 00:07:37,800 --> 00:07:39,520 (CONTESTANTS EXCLAIM) 188 00:07:39,520 --> 00:07:40,760 That's cool. 189 00:07:40,760 --> 00:07:42,680 OK. That's when you know it's sticky enough. 190 00:07:42,680 --> 00:07:43,960 (APPLAUSE) 191 00:07:43,960 --> 00:07:45,960 When he's talking about why he's doing it, 192 00:07:45,960 --> 00:07:47,000 it's really making sense. 193 00:07:47,000 --> 00:07:48,360 Like, you want that texture in the dumpling. 194 00:07:48,360 --> 00:07:50,320 So, already, that's, like, a great learning 195 00:07:50,320 --> 00:07:51,680 I'm taking away from this. 196 00:07:51,680 --> 00:07:53,280 Now we're going to season our mix. 197 00:07:53,280 --> 00:07:56,120 Sugar, sesame oil, white pepper. 198 00:07:56,120 --> 00:07:58,240 And I'm sure you guys all know what I'm about to do. 199 00:07:58,240 --> 00:07:59,520 (LAUGHTER) 200 00:07:59,520 --> 00:08:01,280 We're gonna add a little bit of YumYum. 201 00:08:01,280 --> 00:08:03,240 (CHEERING) 202 00:08:03,240 --> 00:08:04,920 Pick up your wonton wrapper, 203 00:08:04,920 --> 00:08:07,080 take the filling on your fork, 204 00:08:07,080 --> 00:08:08,120 in the middle, 205 00:08:08,120 --> 00:08:09,840 poke in, fold. 206 00:08:09,840 --> 00:08:11,360 (GASPING) 207 00:08:11,360 --> 00:08:12,680 Just like that. 208 00:08:12,680 --> 00:08:13,840 So, you're using your middle finger 209 00:08:13,840 --> 00:08:15,520 to make the shape. Wow! 210 00:08:15,520 --> 00:08:17,520 Every time, it's the same size. 211 00:08:17,520 --> 00:08:21,000 You flip it around, pop it into the hole, 212 00:08:21,000 --> 00:08:22,480 pull the fork out, press. 213 00:08:24,840 --> 00:08:26,360 The way he's packing the shumai, 214 00:08:26,360 --> 00:08:29,440 like, I would never have been able to work out how to do that 215 00:08:29,440 --> 00:08:32,160 if I hadn't been watching a live demonstration. 216 00:08:32,160 --> 00:08:33,840 So, I'm glad I've got this, 217 00:08:33,840 --> 00:08:35,720 and then I can go home tonight and practise it. 218 00:08:37,320 --> 00:08:38,640 Yikes. 219 00:08:38,640 --> 00:08:40,000 Now we're gonna put these in the steamer. 220 00:08:41,080 --> 00:08:42,760 Now we go wok on maximum heat. 221 00:08:42,760 --> 00:08:44,280 (CHEERING) 222 00:08:44,280 --> 00:08:46,080 Lid goes on. 223 00:08:46,080 --> 00:08:48,120 Now let's make the chilli oil. 224 00:08:48,120 --> 00:08:50,760 Got our chilli flakes - in the bowl. 225 00:08:50,760 --> 00:08:52,600 Garlic. Cinnamon. 226 00:08:52,600 --> 00:08:54,720 Fried onions. Sugar. 227 00:08:56,240 --> 00:08:57,760 You guys have got to say it with me. 228 00:08:57,760 --> 00:08:59,400 Now we add a little bit of YumYum. 229 00:08:59,400 --> 00:09:01,520 ALL: YumYum! (LAUGHS) 230 00:09:03,360 --> 00:09:05,640 OK, we're gonna bring this oil almost to the point 231 00:09:05,640 --> 00:09:09,200 where it catches fire - really, really hot. 232 00:09:12,520 --> 00:09:13,960 Oh, my gosh! 233 00:09:15,320 --> 00:09:17,240 The sides of the wok are starting to catch fire, 234 00:09:17,240 --> 00:09:18,760 the smoke's turning white. 235 00:09:18,760 --> 00:09:20,200 Turn off the heat. 236 00:09:21,440 --> 00:09:23,200 And we're gonna ladle this straight in. 237 00:09:27,200 --> 00:09:28,600 Just like that... GRACE: Yum! 238 00:09:28,600 --> 00:09:30,000 ..got chilli oil. 239 00:09:30,000 --> 00:09:31,680 Hell, yeah. 240 00:09:31,680 --> 00:09:33,400 So, who's ready for some dim sims? 241 00:09:33,400 --> 00:09:34,800 (CHEERING AND APPLAUSE) 242 00:09:34,800 --> 00:09:36,320 Woo! 243 00:09:41,240 --> 00:09:45,120 This is so cool. You can taste all these different flavours. 244 00:09:46,680 --> 00:09:47,920 Yum-yum! 245 00:09:47,920 --> 00:09:49,960 Yum-yum, indeed. 246 00:09:49,960 --> 00:09:53,400 It's a textural, flavour explosion in your mouth. 247 00:09:53,400 --> 00:09:54,480 Delicious! 248 00:09:54,480 --> 00:09:56,680 We hope you are feeling inspired. 249 00:09:57,960 --> 00:10:01,680 Now is your time to make something delicious. 250 00:10:01,680 --> 00:10:04,640 We're giving you 60 minutes to cook whatever you like... 251 00:10:04,640 --> 00:10:06,600 (GASPING) 252 00:10:06,600 --> 00:10:09,760 ..but your dish must have a steamed element, 253 00:10:09,760 --> 00:10:12,040 using your MasterChef steamer baskets. 254 00:10:13,920 --> 00:10:17,560 You have full access to the pantry and garden, 255 00:10:17,560 --> 00:10:21,240 so you can go with any flavours or style of dish you choose. 256 00:10:22,560 --> 00:10:26,240 We are tasting the ten most appealing dishes... 257 00:10:28,000 --> 00:10:29,680 ..and the top two dishes 258 00:10:29,680 --> 00:10:31,480 will be safe from tomorrow's elimination. 259 00:10:34,040 --> 00:10:35,040 Two. 260 00:10:35,040 --> 00:10:36,880 Vincent, any last words of advice? 261 00:10:36,880 --> 00:10:39,520 If you can dream it, you can steam it. 262 00:10:39,520 --> 00:10:41,120 (LAUGHTER) 263 00:10:42,320 --> 00:10:44,280 Are you ready? CONTESTANTS: Yeah. 264 00:10:44,280 --> 00:10:46,240 Your time starts... 265 00:10:46,240 --> 00:10:47,280 ..now. 266 00:10:47,280 --> 00:10:48,480 Woo! 267 00:10:50,120 --> 00:10:52,320 MIIN: Thank you, Petro! LYDIA: Thanks, Petro! 268 00:10:52,320 --> 00:10:54,120 Yay! SOFIA: Energised. 269 00:10:54,120 --> 00:10:55,760 I love it. Love it. SOFIA: Yeah! 270 00:10:55,760 --> 00:10:59,400 LUKE: Mint. Mint. Whereabouts is the mint? 271 00:10:59,400 --> 00:11:00,920 Let me get the YumYum. Where is it? 272 00:11:00,920 --> 00:11:02,280 EMILY: Over there. I'm getting the YumYum. 273 00:11:02,280 --> 00:11:03,760 DOT: Where's the YumYum? 274 00:11:04,960 --> 00:11:06,840 Start with that first. 275 00:11:06,840 --> 00:11:09,160 The minute I hear it's steam, straightaway, I'm thinking fish 276 00:11:09,160 --> 00:11:11,000 'cause I steam a lot of fish at home. 277 00:11:12,200 --> 00:11:14,600 It's how we eat fish generally in Asian households, 278 00:11:14,600 --> 00:11:16,360 just with some aromats, some oil over the top. 279 00:11:19,720 --> 00:11:24,280 But my thought is that I can't just do that today 280 00:11:24,280 --> 00:11:26,640 because between 16 people, 281 00:11:26,640 --> 00:11:28,440 it's only the top-ten dishes to be tried, 282 00:11:28,440 --> 00:11:31,840 and I think the way to stand out today is to come up with a dish 283 00:11:31,840 --> 00:11:33,320 that's out of the ordinary. 284 00:11:33,320 --> 00:11:35,080 I don't know what that is just yet, 285 00:11:35,080 --> 00:11:38,960 but all I know is that I want to use snapper. 286 00:11:40,200 --> 00:11:42,400 A big one. I need snapper as well. 287 00:11:42,400 --> 00:11:44,320 There's no more? No more snapper. 288 00:11:44,320 --> 00:11:45,400 Oh, frick. 289 00:11:45,400 --> 00:11:48,520 There is only one large snapper in the pantry. 290 00:11:48,520 --> 00:11:49,800 Vinnie wants to use it too. 291 00:11:49,800 --> 00:11:52,040 You want to halve it? Yeah, we'll share, we'll share. 292 00:11:52,040 --> 00:11:53,200 You need one side, yeah? Just one side. 293 00:11:53,200 --> 00:11:54,400 Do you want to fillet first? Yeah. 294 00:11:54,400 --> 00:11:56,360 He's entrusted me to fillet one side first 295 00:11:56,360 --> 00:11:57,640 and just give him the rest. 296 00:11:57,640 --> 00:11:59,240 Aaron, where are you? Just next to Jackie. 297 00:11:59,240 --> 00:12:00,840 Alright, sick. 298 00:12:02,640 --> 00:12:05,200 Guys, I've done something very uncharacteristic... 299 00:12:05,200 --> 00:12:06,320 I saved you some. 300 00:12:06,320 --> 00:12:07,480 (ALL LAUGH) 301 00:12:07,480 --> 00:12:09,320 I know how hard that would have been for you. 302 00:12:09,320 --> 00:12:10,720 Really hard, but I love you guys. 303 00:12:10,720 --> 00:12:12,040 Thank you. 304 00:12:12,040 --> 00:12:13,880 POH: Vincent, what do you want to see today, 305 00:12:13,880 --> 00:12:15,680 and what don't you want to see? 306 00:12:15,680 --> 00:12:17,760 Oh, what I want to see today - 307 00:12:17,760 --> 00:12:19,320 no under-steaming, over-steaming. 308 00:12:19,320 --> 00:12:20,400 Yeah. 309 00:12:20,400 --> 00:12:22,480 It's so easy to get right, 310 00:12:22,480 --> 00:12:24,720 but so easy to get wrong, you know? 311 00:12:24,720 --> 00:12:25,760 Yeah. 312 00:12:25,760 --> 00:12:27,400 It's going to be an interesting one 313 00:12:27,400 --> 00:12:29,680 because, for a lot of our cooks out there, 314 00:12:29,680 --> 00:12:32,160 it's probably not the go-to method, you know? 315 00:12:32,160 --> 00:12:33,760 So I'm interested to see 316 00:12:33,760 --> 00:12:35,200 how they can squeeze their creative juices 317 00:12:35,200 --> 00:12:36,920 and what they can come up with here. 318 00:12:36,920 --> 00:12:38,720 GRACE: Thinking, thinking, thinking, thinking. 319 00:12:38,720 --> 00:12:40,600 I love using steamers. 320 00:12:40,600 --> 00:12:43,520 I want to play into the nostalgia theme as well, 321 00:12:43,520 --> 00:12:46,480 so I'm going for a more traditional Chinese dish, 322 00:12:46,480 --> 00:12:48,000 claypot chicken rice. 323 00:12:48,000 --> 00:12:50,160 Like, my grandma used to make it a lot for me at home. 324 00:12:50,160 --> 00:12:51,600 So, basically, yeah, 325 00:12:51,600 --> 00:12:54,000 this is nostalgia in a...in a clay pot. 326 00:12:55,680 --> 00:12:57,520 Lobster dinner. (LAUGHS) 327 00:12:57,520 --> 00:12:59,680 My dish today is going to be a prawn mousse ballotine. 328 00:12:59,680 --> 00:13:01,040 So, it'll be wrapped in zucchini 329 00:13:01,040 --> 00:13:02,800 and look really pretty on the plate. 330 00:13:02,800 --> 00:13:04,160 I'm hoping it has familiar flavours 331 00:13:04,160 --> 00:13:05,240 of, like, a prawn dumpling. 332 00:13:05,240 --> 00:13:06,800 It's going to be quite bouncy, the mousse, 333 00:13:06,800 --> 00:13:08,160 and has that nice mouthfeel. 334 00:13:08,160 --> 00:13:09,960 I'm also going to do steamed lobster tail, 335 00:13:09,960 --> 00:13:12,880 and it's going to sit on a spicy capsicum smoky sauce. 336 00:13:14,800 --> 00:13:16,800 I smell sambal. Do you smell sambal? 337 00:13:16,800 --> 00:13:18,880 Yeah! I can smell something funky. 338 00:13:20,120 --> 00:13:21,680 Hi, Miin. Hello. 339 00:13:21,680 --> 00:13:23,920 Tell us what you're making. I'm making otak-otak... 340 00:13:23,920 --> 00:13:26,320 Yes! ..using a recipe from my mum. 341 00:13:26,320 --> 00:13:28,840 So, it's like a spiced fish custard. 342 00:13:28,840 --> 00:13:31,320 Normally, this dish is wrapped in banana leaf, 343 00:13:31,320 --> 00:13:34,120 but today I'm actually gonna steam it in, like, a bowl 344 00:13:34,120 --> 00:13:35,880 'cause that's how my mum cooks it at home. 345 00:13:35,880 --> 00:13:37,040 In a bowl? Yeah, in a bowl. 346 00:13:37,040 --> 00:13:38,240 I've never had it that way before. 347 00:13:38,240 --> 00:13:39,680 Oh, really? Me neither. 348 00:13:39,680 --> 00:13:41,360 This is the steamed version of it. 349 00:13:43,640 --> 00:13:45,760 DOT: Jeez, it's hot in here today! 350 00:13:45,760 --> 00:13:47,080 Look, I love a sauna, 351 00:13:47,080 --> 00:13:49,120 but I'm not one for steaming with the cooking. 352 00:13:49,120 --> 00:13:51,400 I do love eating dumplings and things like that, 353 00:13:51,400 --> 00:13:54,840 but it's not really something I cook that often. 354 00:13:54,840 --> 00:13:56,760 It's more of consuming often. 355 00:13:56,760 --> 00:13:58,640 I want to play into the nostalgia. 356 00:13:58,640 --> 00:14:02,240 Let's think if I can think of any steamy memories. 357 00:14:02,240 --> 00:14:04,200 Not like that, but, like, steaming. 358 00:14:04,200 --> 00:14:05,720 (LAUGHS) 359 00:14:07,800 --> 00:14:11,440 I'm thinking of when I was at Glastonbury. 360 00:14:11,440 --> 00:14:13,480 I was feeling a little bit dusty. 361 00:14:13,480 --> 00:14:16,440 There was this giant line at a food truck. 362 00:14:16,440 --> 00:14:18,680 I'd never heard of them - momos. 363 00:14:18,680 --> 00:14:20,240 They're steamed. 364 00:14:20,240 --> 00:14:21,680 They were delicious. 365 00:14:21,680 --> 00:14:23,640 Can I recreate this today? 366 00:14:23,640 --> 00:14:27,560 A momo is a dumpling from Nepal. 367 00:14:27,560 --> 00:14:29,520 Because Nepal is between India and China, 368 00:14:29,520 --> 00:14:31,960 they have really interesting flavours that kind of combines 369 00:14:31,960 --> 00:14:33,360 those two cuisines. 370 00:14:33,360 --> 00:14:34,920 So, visually, they look like a dumpling, 371 00:14:34,920 --> 00:14:37,480 but there's more Indian flavours in them. 372 00:14:37,480 --> 00:14:40,000 So, yeah, I'm giving it a crack. 373 00:14:40,000 --> 00:14:41,880 I'm gonna get started on my filling. 374 00:14:41,880 --> 00:14:44,680 So, everything I've just learned from Vincent, 375 00:14:44,680 --> 00:14:46,720 I'm gonna take into these momos. 376 00:14:46,720 --> 00:14:48,560 Just becoming a butcher. 377 00:14:48,560 --> 00:14:50,600 I'm chopping up my chicken, I've got a little bit of breast, 378 00:14:50,600 --> 00:14:51,720 a little bit of thigh. 379 00:14:51,720 --> 00:14:53,360 I want different textures... 380 00:14:53,360 --> 00:14:54,360 Woo! 381 00:14:54,360 --> 00:14:57,320 ..and it's starting to look a little bit good. 382 00:14:57,320 --> 00:14:59,320 Next, I'm getting all my spices 383 00:14:59,320 --> 00:15:01,800 and herbs and onion into this mixture. 384 00:15:01,800 --> 00:15:03,360 YumYum. Love that. 385 00:15:03,360 --> 00:15:04,680 Love it! 386 00:15:04,680 --> 00:15:06,480 It needs to be a flavour bomb. 387 00:15:08,040 --> 00:15:10,200 Sweet, sour, salty. 388 00:15:10,200 --> 00:15:11,400 A lot could go wrong in this dish. 389 00:15:11,400 --> 00:15:14,160 I'm holding on to a memory from seven years ago 390 00:15:14,160 --> 00:15:15,600 that I haven't made 391 00:15:15,600 --> 00:15:18,560 or really experienced that much since so... 392 00:15:18,560 --> 00:15:19,720 OK. 393 00:15:20,760 --> 00:15:22,360 ..we've got some challenges. 394 00:15:22,360 --> 00:15:24,280 It's a memory challenge today. 395 00:15:26,880 --> 00:15:28,240 Vin, big fella, how are you, mate? 396 00:15:28,240 --> 00:15:30,760 Lukey! Good, mate. How are you? Yeah, good. Better now, mate. 397 00:15:30,760 --> 00:15:32,680 Better now. Better now that I'm next to you? 398 00:15:32,680 --> 00:15:34,560 Yeah, that's the most important bit. 399 00:15:34,560 --> 00:15:36,880 Even though I haven't used the steamer before, 400 00:15:36,880 --> 00:15:39,000 I'm feeling really confident, really inspired. 401 00:15:39,000 --> 00:15:41,280 A lot of my cooking techniques 402 00:15:41,280 --> 00:15:43,960 and dishes that I come up with are all based on nostalgia, 403 00:15:43,960 --> 00:15:47,000 because I was brought up by my grandparents, 404 00:15:47,000 --> 00:15:48,680 and a lot of the dishes that they made 405 00:15:48,680 --> 00:15:50,960 are really hearty, traditional things. 406 00:15:50,960 --> 00:15:53,880 Today, I'm making a steamed snapper, 407 00:15:53,880 --> 00:15:55,200 and I'm going to be making, 408 00:15:55,200 --> 00:15:57,720 like, a really Sicilian sughetto, like, a little sauce. 409 00:15:57,720 --> 00:16:00,240 It's going to be full of, like, capers, tomatoes, 410 00:16:00,240 --> 00:16:02,520 lots of chilli, white wine and a bit of garlic, 411 00:16:02,520 --> 00:16:04,000 with some cavolo nero on the outside, 412 00:16:04,000 --> 00:16:06,480 and then finishing with a bit of olive oil with orange. 413 00:16:06,480 --> 00:16:08,520 So, it's going to be really, really Sicilian-flavoured. 414 00:16:10,160 --> 00:16:11,800 When I would have this dish growing up, 415 00:16:11,800 --> 00:16:13,280 the fish would be kind of portioned 416 00:16:13,280 --> 00:16:15,080 and cooked in the sauce, 417 00:16:15,080 --> 00:16:17,080 but today I'm going to be steaming my fish 418 00:16:17,080 --> 00:16:18,720 and making my sauce separate. 419 00:16:18,720 --> 00:16:20,080 I am feeling confident cooking in a steamer. 420 00:16:20,080 --> 00:16:21,840 The good thing about it is that you can just 421 00:16:21,840 --> 00:16:24,040 take a peek inside, so you know... 422 00:16:24,040 --> 00:16:25,600 Thank you. 423 00:16:25,600 --> 00:16:29,080 So you know that there's a chance of not overcooking it. 424 00:16:29,080 --> 00:16:30,560 I get the snapper back from Aaron, 425 00:16:30,560 --> 00:16:34,120 and it looks like a professional has filleted this fish. 426 00:16:34,120 --> 00:16:35,200 It looks beautiful. 427 00:16:35,200 --> 00:16:36,800 I fillet my snapper, 428 00:16:36,800 --> 00:16:39,520 and it doesn't look as good as Aaron's. 429 00:16:39,520 --> 00:16:41,040 I know in theory what I need to do, 430 00:16:41,040 --> 00:16:42,720 but it's just not happening in practice. 431 00:16:42,720 --> 00:16:43,880 Mine looks so ugly. 432 00:16:45,080 --> 00:16:47,360 ANDY: Keep those creative juices flowing 433 00:16:47,360 --> 00:16:49,560 because you've only got 50 minutes to go. 434 00:16:52,480 --> 00:16:54,520 AARON: I'm sweating, I'll tell you that much. 435 00:16:56,520 --> 00:16:58,080 I'm feeling, like, super-charged right now 436 00:16:58,080 --> 00:17:00,600 because my background is Malaysian Chinese, 437 00:17:00,600 --> 00:17:02,080 so I feel like steam's in my blood. 438 00:17:02,080 --> 00:17:05,480 What better day to push yourself to stand out 439 00:17:05,480 --> 00:17:07,920 and show the judges what I can do? 440 00:17:07,920 --> 00:17:11,480 I'm taking inspiration from, I guess, East and West 441 00:17:11,480 --> 00:17:12,960 and trying to combine the two. 442 00:17:15,440 --> 00:17:18,920 Most of what my cooking is based on is fusion, 443 00:17:18,920 --> 00:17:22,280 and how I fuse Asian flavours into European techniques 444 00:17:22,280 --> 00:17:25,240 and create something amazing from it. 445 00:17:25,240 --> 00:17:28,000 End of the day, I want to be a chef. 446 00:17:29,600 --> 00:17:32,200 But I want to be a great chef, 447 00:17:32,200 --> 00:17:34,920 one of the standout chefs recognised around the world. 448 00:17:37,720 --> 00:17:40,800 So, today, I came up with a concept 449 00:17:40,800 --> 00:17:43,160 inspired by a very classical French dish. 450 00:17:43,160 --> 00:17:46,360 I'm hoping that it's technical and intriguing enough 451 00:17:46,360 --> 00:17:47,680 to make them want to try it, 452 00:17:47,680 --> 00:17:50,440 and show that I am capable of thinking like a chef. 453 00:17:51,440 --> 00:17:53,560 I'm hoping that technique sets me apart, 454 00:17:53,560 --> 00:17:55,720 and that I might actually get Dim Sim Lim to try my food. 455 00:17:55,720 --> 00:17:57,960 It would be such an amazing experience just to get feedback 456 00:17:57,960 --> 00:17:59,320 from someone like him. 457 00:18:00,960 --> 00:18:02,720 Aaron. Hey, what's going on? 458 00:18:02,720 --> 00:18:04,000 Oh, mate, heaps today. 459 00:18:04,000 --> 00:18:05,640 Dim Sim Lim's in the house. How about you? 460 00:18:05,640 --> 00:18:06,920 How crazy is that? Yeah. 461 00:18:06,920 --> 00:18:08,240 I'm still reeling that he's actually here. 462 00:18:08,240 --> 00:18:09,320 Hello? GRACE: Hello. 463 00:18:09,320 --> 00:18:10,480 How you doing? Good. 464 00:18:10,480 --> 00:18:12,640 Well, now, the next step is for him to taste your food. 465 00:18:12,640 --> 00:18:14,360 That's the big thing. So, how are you going to be 466 00:18:14,360 --> 00:18:15,840 one of those top-ten dishes that we taste? 467 00:18:15,840 --> 00:18:17,440 Hopefully, it's something a little creative. 468 00:18:17,440 --> 00:18:19,120 So, I'm trying to make a fish roulade 469 00:18:19,120 --> 00:18:20,640 with a prawn farce in the middle. 470 00:18:20,640 --> 00:18:22,000 So, I'm going to steam that, 471 00:18:22,000 --> 00:18:23,240 and then cut the medallion out of it 472 00:18:23,240 --> 00:18:24,800 and have it sitting on a... 473 00:18:24,800 --> 00:18:27,320 ..like a mussel Shaoxing wine butter sauce. 474 00:18:29,000 --> 00:18:31,280 Ooh! Oh, yeah. "Ooh," alright. 475 00:18:33,280 --> 00:18:37,040 So, are you thinking that it'll be, like, fillet, 476 00:18:37,040 --> 00:18:38,480 then a layer of the farce, 477 00:18:38,480 --> 00:18:40,720 and then another fillet, in cling film... 478 00:18:40,720 --> 00:18:42,120 Yeah. All that steamed. ..then steam? 479 00:18:42,120 --> 00:18:43,520 Yep. Mmm. 480 00:18:43,520 --> 00:18:45,120 There's a lot of technique going on. 481 00:18:45,120 --> 00:18:46,480 It's not easy to do. Yeah. 482 00:18:46,480 --> 00:18:48,000 Especially when this is our first 60-minute cook 483 00:18:48,000 --> 00:18:49,000 for a while. 484 00:18:49,000 --> 00:18:50,840 I think I've set myself a real challenge here. 485 00:19:02,680 --> 00:19:04,320 There's a lot of technique going on. 486 00:19:04,320 --> 00:19:05,920 It's not easy to do. Yep. 487 00:19:05,920 --> 00:19:07,680 Especially when this is our first 60-minute cook 488 00:19:07,680 --> 00:19:08,800 for a while. 489 00:19:08,800 --> 00:19:10,640 I think I've set myself a real challenge here. 490 00:19:10,640 --> 00:19:12,400 Good luck, bro. A little bit to do. 491 00:19:12,400 --> 00:19:13,960 Thank you. 492 00:19:13,960 --> 00:19:15,360 The judges are definitely thinking, 493 00:19:15,360 --> 00:19:16,720 "You're crazy, boy, you're crazy," 494 00:19:16,720 --> 00:19:18,880 because this dish is really going to test 495 00:19:18,880 --> 00:19:20,840 my technical ability. 496 00:19:20,840 --> 00:19:23,800 But to be a great chef, you have to try, 497 00:19:23,800 --> 00:19:25,320 you have to learn, and you have to grow. 498 00:19:25,320 --> 00:19:26,640 And that's what I'm here for. 499 00:19:28,120 --> 00:19:29,280 OK, guys... 500 00:19:30,320 --> 00:19:32,440 ..full steam ahead. 501 00:19:32,440 --> 00:19:34,600 Ha-ha! It's good. I like that. 502 00:19:34,600 --> 00:19:36,760 45 minutes to go! 503 00:19:36,760 --> 00:19:39,280 There's zero room on this bench. 504 00:19:39,280 --> 00:19:41,800 So, I'm going a tiny bit experimental. 505 00:19:41,800 --> 00:19:44,640 I'm doing a steamed sponge cake, 506 00:19:44,640 --> 00:19:47,400 which is a traditional Chinese technique 507 00:19:47,400 --> 00:19:48,760 of cooking a cake. 508 00:19:48,760 --> 00:19:51,920 But I am doing Italian flavours to keep it true 509 00:19:51,920 --> 00:19:53,800 to, like, nostalgia for myself. 510 00:19:55,000 --> 00:19:56,600 Hi, Grace. Hello. 511 00:19:56,600 --> 00:19:58,440 Sorry, guys. I'm so sweaty. Ooh, steamy in here, isn't it? 512 00:19:58,440 --> 00:20:00,160 It's like a sauna. What are you making? 513 00:20:00,160 --> 00:20:03,760 I am making a basil steamed sponge cake 514 00:20:03,760 --> 00:20:07,320 with a lemon anglaise and Geraldton wax syrup. 515 00:20:07,320 --> 00:20:08,880 Have you ever had a basil steamed sponge cake? 516 00:20:08,880 --> 00:20:11,080 No! I've never had a basil steamed sponge cake. 517 00:20:11,080 --> 00:20:12,640 I'm excited for basil steamed sponge cake. 518 00:20:12,640 --> 00:20:15,000 Yay! Love that you are just, like, 519 00:20:15,000 --> 00:20:16,680 throwing every bit of the rule book out... 520 00:20:16,680 --> 00:20:18,320 (LAUGHS) ..and you are just going, 521 00:20:18,320 --> 00:20:20,680 "You will be tasting mine because you will be 522 00:20:20,680 --> 00:20:23,360 "so intrigued about what's coming out of here." 'Cause you'll be like, "Huh?" 523 00:20:23,360 --> 00:20:25,800 If these work, if these look as good as they sound, 524 00:20:25,800 --> 00:20:27,400 you will absolutely be making... Yep. 525 00:20:27,400 --> 00:20:29,920 ..that ten that we taste. Wow, great! 526 00:20:29,920 --> 00:20:31,520 But you have to do that. You have to get there. 527 00:20:31,520 --> 00:20:34,000 Yeah. Thanks, guys. What am I doing? 528 00:20:34,000 --> 00:20:35,440 What's up? How are we doing? 529 00:20:35,440 --> 00:20:36,880 Hey, look, it's Dim Sim Lim. 530 00:20:36,880 --> 00:20:38,880 So cool. Mate. What's going on? 531 00:20:38,880 --> 00:20:40,640 I'm trying to do a roulade. 532 00:20:40,640 --> 00:20:42,200 So, get zucchini slices, 533 00:20:42,200 --> 00:20:44,800 fill it with, like, a duxelles, roll it up, 534 00:20:44,800 --> 00:20:46,920 serve it with a nice sauce. So, how have you injected all 535 00:20:46,920 --> 00:20:48,600 the flavour into it? I'm adding in, like, thyme, 536 00:20:48,600 --> 00:20:49,800 garlic, shallots. Right. 537 00:20:49,800 --> 00:20:50,880 Hey, Jackie. 538 00:20:50,880 --> 00:20:52,680 So, I'm making prawn cheong fun, 539 00:20:52,680 --> 00:20:54,800 which is a rice-noodle roll 540 00:20:54,800 --> 00:20:56,160 with prawn filling. 541 00:20:56,160 --> 00:20:57,560 Yum! Oh! 542 00:20:57,560 --> 00:20:59,440 So are we gonna have rice noodles rolled... 543 00:20:59,440 --> 00:21:01,680 Rice noodles, yep. All slippery, delicious. 544 00:21:01,680 --> 00:21:04,200 Yes, with the prawn, with the sauce. 545 00:21:04,200 --> 00:21:05,760 Lydia! 546 00:21:05,760 --> 00:21:07,600 Hi! Tell us what you're making. 547 00:21:07,600 --> 00:21:10,000 I'm going to make a chawanmushi 548 00:21:10,000 --> 00:21:12,040 with some squid. Yeah. 549 00:21:12,040 --> 00:21:13,400 Nice haircut, by the way. 550 00:21:13,400 --> 00:21:15,360 Oh, you saw the video? (LAUGHS) I did. 551 00:21:15,360 --> 00:21:16,680 (LAUGHS) 552 00:21:17,680 --> 00:21:19,280 Obviously, everyone wants their dish tasted, 553 00:21:19,280 --> 00:21:20,920 but I want my dish tasted the most. 554 00:21:20,920 --> 00:21:22,280 Obviously. Ha-ha! 555 00:21:22,280 --> 00:21:23,880 Me and Grace want our dish tasted the most. 556 00:21:23,880 --> 00:21:25,280 It would just be really awesome. 557 00:21:25,280 --> 00:21:27,760 I have been so close to immunity a couple of times, 558 00:21:27,760 --> 00:21:30,000 and so it would be really good to, like, actually get it. 559 00:21:30,000 --> 00:21:32,800 And you can only get immunity if your dish gets tasted. 560 00:21:32,800 --> 00:21:35,280 I've decided I don't want to cook dumplings 561 00:21:35,280 --> 00:21:37,240 or, like, a piece of fish today. 562 00:21:38,800 --> 00:21:41,000 I'm gonna steam some mussels. 563 00:21:41,000 --> 00:21:43,760 I am doing some steamed mussels 564 00:21:43,760 --> 00:21:47,160 in an escabeche vinaigrette sauce. 565 00:21:47,160 --> 00:21:48,800 And then I'm gonna do some crisps 566 00:21:48,800 --> 00:21:50,600 and a little roasted-garlic aioli. 567 00:21:50,600 --> 00:21:52,480 Oh, for the chippies! Chippies! 568 00:21:52,480 --> 00:21:53,880 Yeah! 569 00:21:55,680 --> 00:21:58,040 I love sort of bistro dining. 570 00:21:58,040 --> 00:21:59,440 That's the sort of dish 571 00:21:59,440 --> 00:22:01,960 that I'm going to be putting up today. 572 00:22:01,960 --> 00:22:03,160 Oh, yeah! 573 00:22:03,160 --> 00:22:04,440 I think I'm just imagining 574 00:22:04,440 --> 00:22:06,160 sitting out the front of a wine bar. 575 00:22:06,160 --> 00:22:07,360 It's, like, 4pm on a Friday, 576 00:22:07,360 --> 00:22:08,920 and you've clocked off work early. 577 00:22:08,920 --> 00:22:10,520 You've got this beautiful buttery Chard there. 578 00:22:10,520 --> 00:22:12,160 You've got this, like, tin of mussels, 579 00:22:12,160 --> 00:22:14,400 crisps on the side, and then a little thing of aioli. 580 00:22:14,400 --> 00:22:17,360 So you can, like, grab a crisp, put your mussels on top, 581 00:22:17,360 --> 00:22:19,800 and then you get, like, a big dollop of that garlic aioli. 582 00:22:19,800 --> 00:22:21,680 And then, just, like, one bite, in your gob. 583 00:22:21,680 --> 00:22:24,040 One-bite wonder - how good. Happy days. 584 00:22:24,040 --> 00:22:26,040 Never steamed mussels this way. 585 00:22:26,040 --> 00:22:27,760 But I think, like, steaming is like... 586 00:22:27,760 --> 00:22:30,000 It's not rocket science - just steam, and it heats the food. 587 00:22:30,000 --> 00:22:31,840 So, just go with that. 588 00:22:33,280 --> 00:22:35,720 Sorry, Casper, I've gotten a little bit messy. 589 00:22:35,720 --> 00:22:37,280 No, no. You're good. Just a little clean-up. 590 00:22:37,280 --> 00:22:39,280 I'll yell at you later. Oh, that's... 591 00:22:39,280 --> 00:22:40,960 "Dot, could you just move?" 592 00:22:40,960 --> 00:22:42,560 (BOTH LAUGH) 593 00:22:42,560 --> 00:22:44,320 I'm going to be doing tamales. 594 00:22:44,320 --> 00:22:46,200 So, they normally take a little bit of time. 595 00:22:46,200 --> 00:22:48,880 Tamales are, like, a Mexican street food. 596 00:22:48,880 --> 00:22:51,920 It's like a corn mix that's steamed 597 00:22:51,920 --> 00:22:53,720 inside of a corn husk. 598 00:22:53,720 --> 00:22:56,080 So, I'm going to try to do a sweet tamale. 599 00:22:56,080 --> 00:22:59,440 You're going to have a toasted coconut and hibiscus filling. 600 00:22:59,440 --> 00:23:00,600 And then, I also want to do 601 00:23:00,600 --> 00:23:02,000 a little horchata custard on the side, 602 00:23:02,000 --> 00:23:03,960 really playing to those Mexican sort of street flavours. 603 00:23:03,960 --> 00:23:06,960 I've watched a lot of videos on making tamales, 604 00:23:06,960 --> 00:23:09,520 and I find it really, really interesting, the whole process. 605 00:23:10,760 --> 00:23:13,560 But making them, I don't have much experience at all. 606 00:23:15,400 --> 00:23:16,720 (SIGHS) 607 00:23:16,720 --> 00:23:18,080 Well, well, well. 608 00:23:18,080 --> 00:23:19,560 So, definitely going out on a bit of a limb here. 609 00:23:19,560 --> 00:23:21,080 Hey, that's cool. 610 00:23:21,080 --> 00:23:22,800 (CHUCKLES) We'll see. 611 00:23:25,160 --> 00:23:28,760 Hey, Petro. It's Dim Sim Lim! So nice to meet you, mate. 612 00:23:28,760 --> 00:23:30,240 Likewise, my friend. Oh, mate, 613 00:23:30,240 --> 00:23:31,960 I've been watching your stuff for ages now. 614 00:23:31,960 --> 00:23:33,520 Thank you. Tell us what you're making. 615 00:23:33,520 --> 00:23:35,240 I'm making a southern Indian dish. 616 00:23:35,240 --> 00:23:37,600 I'm gonna do, like, green masala banana wrapped kingfish. 617 00:23:37,600 --> 00:23:39,680 Sounds good. Cashew lemon rice on the side. 618 00:23:39,680 --> 00:23:41,760 Ooh. Good luck, Petro. Thanks, guys. 619 00:23:41,760 --> 00:23:43,320 ALYONA: Oh, my gosh. It's so hot! 620 00:23:43,320 --> 00:23:45,080 Alyona. Hi. 621 00:23:45,080 --> 00:23:46,640 How are you? I'm great today. 622 00:23:46,640 --> 00:23:48,120 Are you a steamer or what? 623 00:23:48,120 --> 00:23:49,800 I'm a bit of a steamer, yes. Yeah? 624 00:23:49,800 --> 00:23:52,160 And today I'm gonna steam something I haven't actually 625 00:23:52,160 --> 00:23:54,040 steamed before - Russian dumplings, pelmeni. 626 00:23:54,040 --> 00:23:56,040 SOFIA: If you don't usually steam them, how do you do them? 627 00:23:56,040 --> 00:23:57,920 We, literally, would take some chicken stock 628 00:23:57,920 --> 00:23:59,640 and just throw dumplings in there, yeah. 629 00:23:59,640 --> 00:24:01,000 So, more of a shallow boil? Yeah. 630 00:24:01,000 --> 00:24:02,880 OK. And you're my inspiration today. 631 00:24:02,880 --> 00:24:05,000 I'm gonna make them green. Great. 632 00:24:05,000 --> 00:24:07,000 I'm gonna put some dill through my dough. 633 00:24:07,000 --> 00:24:09,040 Literally green? So the dough is gonna be green? 634 00:24:09,040 --> 00:24:10,280 Yeah. Cool. Sounds tasty. 635 00:24:10,280 --> 00:24:12,040 Good luck. Thank you. 636 00:24:12,040 --> 00:24:14,440 JEAN-CHRISTOPHE: When you're steaming like this... 637 00:24:14,440 --> 00:24:16,120 Yeah? ..it means that something good 638 00:24:16,120 --> 00:24:18,640 is going to come out of you. Yeah, that's what I hope. 639 00:24:18,640 --> 00:24:19,800 Make sure. 640 00:24:19,800 --> 00:24:22,000 I feel, right now, like I'm drowning in fish... 641 00:24:22,000 --> 00:24:24,880 Drowning in fish? No! Drowning in fish and sweat, 642 00:24:24,880 --> 00:24:26,680 and it's a bit... What are you making? 643 00:24:26,680 --> 00:24:28,120 I'm going to use a trout today, 644 00:24:28,120 --> 00:24:30,560 and I'm going to steam that with a fish mousse on top, 645 00:24:30,560 --> 00:24:33,320 and then make a really great sauce with that, as well, 646 00:24:33,320 --> 00:24:34,920 with these charred peppers. 647 00:24:34,920 --> 00:24:36,480 It's going to have a little side salad. 648 00:24:36,480 --> 00:24:37,720 Did you say side salad? 649 00:24:37,720 --> 00:24:39,360 I think she said 'soid' salad. Soid. 650 00:24:39,360 --> 00:24:40,720 It's gonna have a little 'soid' salad. 651 00:24:40,720 --> 00:24:42,600 I'm ready for my 'soid' salad. I love a 'soid' salad. 652 00:24:42,600 --> 00:24:44,440 I'm up for it. (LAUGHS) 653 00:24:46,520 --> 00:24:49,160 Well, guys, I'm steaming myself out, 654 00:24:49,160 --> 00:24:50,360 so I smell amazing. 655 00:24:50,360 --> 00:24:53,520 Tell me, please, all of you, what is going on over there? 656 00:24:53,520 --> 00:24:56,960 I'm pretty excited by Casper's sweet tamales, right? 657 00:24:56,960 --> 00:24:58,880 Oh! I think it's very interesting. 658 00:24:58,880 --> 00:25:00,080 Everyone's doing a dumpling, 659 00:25:00,080 --> 00:25:01,960 they're doing a fish, and he's just doing something 660 00:25:01,960 --> 00:25:05,000 that's complete on the opposite end. 661 00:25:05,000 --> 00:25:06,480 I'm also going to point out Aaron 662 00:25:06,480 --> 00:25:07,720 because he's gone cheffy, 663 00:25:07,720 --> 00:25:09,840 which he's... You know, that's his thing. 664 00:25:09,840 --> 00:25:11,880 He's going to do a fish roulade 665 00:25:11,880 --> 00:25:14,120 with a prawn mousse stuffed inside. 666 00:25:14,120 --> 00:25:15,240 POH: Interesting. 667 00:25:15,240 --> 00:25:16,640 I hope he can get the technique right. 668 00:25:16,640 --> 00:25:17,800 He's using snapper, which isn't 669 00:25:17,800 --> 00:25:19,360 the most forgiving fish in the world. 670 00:25:19,360 --> 00:25:20,400 No. 671 00:25:20,400 --> 00:25:22,400 So, it's going to be a very fine line 672 00:25:22,400 --> 00:25:25,720 between that perfectly cooked mousse and snapper, 673 00:25:25,720 --> 00:25:27,680 or overdone, or underdone. 674 00:25:29,880 --> 00:25:31,800 AARON: I'm trying to make a fish roulade 675 00:25:31,800 --> 00:25:33,720 with a prawn farce. 676 00:25:33,720 --> 00:25:37,400 So, a farce is kind of like a paste or a mousse. 677 00:25:37,400 --> 00:25:38,760 It's a filling, really. 678 00:25:38,760 --> 00:25:41,240 And that's a very classical French technique. 679 00:25:41,240 --> 00:25:42,480 I'm trying to flavour the prawn farce 680 00:25:42,480 --> 00:25:43,520 in more of, like, an Asian way. 681 00:25:43,520 --> 00:25:45,480 So, I've got, like, garlic, shallots, ginger, 682 00:25:45,480 --> 00:25:48,080 soy sauce in there and sesame oil. 683 00:25:48,080 --> 00:25:49,280 So, the next step, I need 684 00:25:49,280 --> 00:25:51,800 to get this prawn farce into a piping bag, 685 00:25:51,800 --> 00:25:55,000 ready for the super technical part of the process. 686 00:25:56,880 --> 00:25:58,200 Whoa! 687 00:25:58,200 --> 00:25:59,840 JEAN-CHRISTOPHE: You must be joking. 688 00:25:59,840 --> 00:26:02,240 Aaron, what...? What...? What's happening? 689 00:26:02,240 --> 00:26:03,760 I was standing over there. 690 00:26:03,760 --> 00:26:05,200 Look, I was literally... 691 00:26:05,200 --> 00:26:06,480 Oh, God. I'm so sorry. 692 00:26:06,480 --> 00:26:07,920 2cm! Are you all good? 693 00:26:07,920 --> 00:26:09,520 You all good? I'm alright. 694 00:26:09,520 --> 00:26:11,400 If it had hit Jean-Christophe, 695 00:26:11,400 --> 00:26:13,840 I don't think I'd be standing here anymore. 696 00:26:13,840 --> 00:26:15,360 I'd be straight into the elim. 697 00:26:15,360 --> 00:26:16,480 (LAUGHS) 698 00:26:16,480 --> 00:26:18,360 Well, I'll tell you what, I'm going to buy you 699 00:26:18,360 --> 00:26:19,760 a lottery ticket now. 700 00:26:19,760 --> 00:26:22,320 We're not swinging no bags, no more. (LAUGHS) 701 00:26:24,160 --> 00:26:25,920 Thank goodness I had the foresight 702 00:26:25,920 --> 00:26:27,960 to only put half into the piping bag. 703 00:26:32,760 --> 00:26:36,800 So, the roulade is a very delicate process 704 00:26:36,800 --> 00:26:39,280 because you have to roll it really tight, 705 00:26:39,280 --> 00:26:41,400 making sure you have a really consistent circumference 706 00:26:41,400 --> 00:26:43,040 so the steam just cooks it evenly. 707 00:26:50,960 --> 00:26:52,400 She's getting steamy in here. 708 00:26:52,400 --> 00:26:54,400 30 minutes to go! 709 00:26:54,400 --> 00:26:56,000 (SCATTERED APPLAUSE) 710 00:26:56,000 --> 00:26:57,520 No? 711 00:26:57,520 --> 00:26:59,000 Thanks, guys. Oh! 712 00:26:59,000 --> 00:27:00,360 Appreciate it. 713 00:27:00,360 --> 00:27:02,520 Just got absolutely left for dead. 714 00:27:02,520 --> 00:27:04,360 (LAUGHS) 715 00:27:07,840 --> 00:27:08,880 GRACE: Yummy. 716 00:27:08,880 --> 00:27:10,560 I'm doing a basil steamed sponge. 717 00:27:10,560 --> 00:27:13,120 I've been working hard with the flavours, 718 00:27:13,120 --> 00:27:14,600 just to make sure they're perfect. 719 00:27:14,600 --> 00:27:17,760 Flavour-wise, I'm super happy with them. 720 00:27:17,760 --> 00:27:20,360 This is my sponge cake batter. 721 00:27:20,360 --> 00:27:23,040 I'm hoping that the sponge itself is super airy, 722 00:27:23,040 --> 00:27:24,120 super light. 723 00:27:25,440 --> 00:27:28,040 Because steaming is such a delicate way of cooking, 724 00:27:28,040 --> 00:27:30,880 you're looking for, like, a soft, delicate cake batter. 725 00:27:30,880 --> 00:27:32,680 Uh-oh. 726 00:27:34,640 --> 00:27:35,960 I'm folding the flour through. 727 00:27:35,960 --> 00:27:37,480 What the heck is that? 728 00:27:37,480 --> 00:27:39,440 And I'm like, "Why is this so thick?" 729 00:27:41,040 --> 00:27:42,680 Um, freaking me out. 730 00:27:44,920 --> 00:27:46,920 Didn't put the eggs in the cake! 731 00:27:46,920 --> 00:27:48,080 (GRUNTS) 732 00:27:48,080 --> 00:27:49,520 OK. Start again. 733 00:27:51,200 --> 00:27:55,240 I got too, like, distracted by focusing on the flavour. 734 00:27:55,240 --> 00:27:57,400 So we've scrapped it. Starting again. 735 00:27:57,400 --> 00:27:59,360 That is so dumb. 736 00:28:01,000 --> 00:28:04,600 But I'm definitely starting to panic. 737 00:28:04,600 --> 00:28:06,880 Oh, my God, this is annoying! 738 00:28:06,880 --> 00:28:08,960 It's more than halfway through the cook, 739 00:28:08,960 --> 00:28:11,200 and it is so important that this batter is perfect. 740 00:28:11,200 --> 00:28:12,320 Sponge. 741 00:28:12,320 --> 00:28:14,240 OK. You sure it's the right way to mix? 742 00:28:14,240 --> 00:28:15,400 Um... 743 00:28:15,400 --> 00:28:16,560 Oh, my God, no. 744 00:28:16,560 --> 00:28:18,840 I realised I put the sugar in too early. 745 00:28:20,560 --> 00:28:22,960 Eggwhites are never gonna reach peaks like this. 746 00:28:22,960 --> 00:28:24,520 Scrap it. Start again. 747 00:28:24,520 --> 00:28:25,560 Um... 748 00:28:25,560 --> 00:28:27,440 Start again, start again, start again. 749 00:28:27,440 --> 00:28:28,920 (GROANS) 750 00:28:28,920 --> 00:28:30,760 No tears. No tears. 751 00:28:38,400 --> 00:28:40,800 Um, this is my sponge cake batter. 752 00:28:40,800 --> 00:28:43,320 I've had to restart it three times. 753 00:28:43,320 --> 00:28:46,440 I've wasted so much time, making this sponge batter 754 00:28:46,440 --> 00:28:47,880 so many times. 755 00:28:47,880 --> 00:28:49,120 Yep, that's better. 756 00:28:49,120 --> 00:28:50,920 Finally, I get it right. 757 00:28:50,920 --> 00:28:54,280 And I need to get this sponge in the steamer, ASAP, 758 00:28:54,280 --> 00:28:56,200 otherwise there'll be nothing to put on the plate. 759 00:28:56,200 --> 00:28:57,840 Alright, they're going in! 760 00:28:59,120 --> 00:29:00,440 Cook, please! 761 00:29:04,720 --> 00:29:06,120 Tamales are in. 762 00:29:06,120 --> 00:29:08,400 Already, I can smell that coconut and corn flavour 763 00:29:08,400 --> 00:29:11,680 coming out of them, so I think they're going to taste amazing. 764 00:29:11,680 --> 00:29:14,040 Now I just need to get started on my custard. 765 00:29:14,040 --> 00:29:15,280 I'm going to do a horchata custard. 766 00:29:15,280 --> 00:29:16,960 So, it's, like, cinnamon and toasted rice. 767 00:29:16,960 --> 00:29:19,360 Horchata is, like, a classic Mexican drink. 768 00:29:19,360 --> 00:29:22,800 So, I'm just doing the flavours of horchata in a custard. 769 00:29:22,800 --> 00:29:24,200 I'm also grilling up some pineapple 770 00:29:24,200 --> 00:29:27,960 to do a little grilled pineapple and hibiscus salsa. 771 00:29:27,960 --> 00:29:31,200 Pineapple, Mexico - goes great together. 772 00:29:31,200 --> 00:29:33,080 I'm going to spike it with a bit of mezcal as well 773 00:29:33,080 --> 00:29:35,520 to really bring home that, like, smokiness 774 00:29:35,520 --> 00:29:37,400 and the flavours of Mexico. 775 00:29:37,400 --> 00:29:38,880 Definitely a good chance that, you know, 776 00:29:38,880 --> 00:29:40,720 if I pull these off, I could be immune. 777 00:29:40,720 --> 00:29:42,040 I think it's a bit different, 778 00:29:42,040 --> 00:29:43,320 which I'm sort of banking on. 779 00:29:44,840 --> 00:29:46,720 VINNIE: Done, done, done, done. 780 00:29:47,920 --> 00:29:51,640 At the moment, I've just got my Sicilian sauce reducing down. 781 00:29:51,640 --> 00:29:53,680 I'm going to give it a blend soon and pass it, 782 00:29:53,680 --> 00:29:55,120 so it's really nice and smooth. 783 00:29:55,120 --> 00:29:57,440 And then I've got my cavalo nero here crisping up. 784 00:29:57,440 --> 00:29:59,240 My snapper is ready to go in. 785 00:29:59,240 --> 00:30:01,000 I just don't want to put that on too early 786 00:30:01,000 --> 00:30:03,040 because it doesn't take very long to cook. 787 00:30:04,360 --> 00:30:07,800 This dish is definitely a bit sentimental. 788 00:30:09,000 --> 00:30:11,000 It was a nice dish that we'd have 789 00:30:11,000 --> 00:30:13,400 during the winter when it was really cold. 790 00:30:13,400 --> 00:30:15,040 It's about hearty flavours, 791 00:30:15,040 --> 00:30:17,600 ingredients that are treated really, really well 792 00:30:17,600 --> 00:30:19,480 and are really high quality. 793 00:30:19,480 --> 00:30:22,040 At first sight, a pretty simple dish, 794 00:30:22,040 --> 00:30:25,200 but once you bite into it, these flavours make it shine. 795 00:30:26,840 --> 00:30:28,600 Don't lose steam. 796 00:30:28,600 --> 00:30:30,600 Only 15 minutes to go! 797 00:30:30,600 --> 00:30:32,960 That is not very long. 798 00:30:32,960 --> 00:30:34,240 (LAUGHS) 799 00:30:34,240 --> 00:30:37,000 Oh, my gosh, it's so hot. (SIGHS) 800 00:30:37,000 --> 00:30:38,760 HANNAH: Oh, do you see that? 801 00:30:41,120 --> 00:30:42,960 Hello. POH: Hey, Emily. 802 00:30:42,960 --> 00:30:44,760 How are you doing? This is lo mai gai, no? 803 00:30:44,760 --> 00:30:45,920 No. Oh, kind of like lo mai gai. 804 00:30:45,920 --> 00:30:47,240 I'm doing claypot chicken rice. Ah. 805 00:30:47,240 --> 00:30:48,760 My chicken is steaming. 806 00:30:48,760 --> 00:30:50,440 Got some vegetables steaming as well. 807 00:30:50,440 --> 00:30:52,000 Gonna sear the rice on the bottom, 808 00:30:52,000 --> 00:30:54,200 and then I'm gonna put the chicken on top 809 00:30:54,200 --> 00:30:56,400 so that the juices are all over the rice. 810 00:30:56,400 --> 00:30:58,240 Is there a nod of approval? 811 00:30:58,240 --> 00:31:00,160 You can't say. I know. I know. 812 00:31:00,160 --> 00:31:02,240 I know how this game works now, guys. 813 00:31:02,240 --> 00:31:03,520 Deliver with flavour. Just trust me. 814 00:31:03,520 --> 00:31:04,560 Good luck. 815 00:31:07,200 --> 00:31:09,760 I am just getting on to my prawn mousse ballotine, 816 00:31:09,760 --> 00:31:13,040 and I've got a steamed lobster tail that'll be served 817 00:31:13,040 --> 00:31:14,680 on a smoky capsicum sauce. 818 00:31:14,680 --> 00:31:16,920 I'm gonna use some Shaoxing wine, ginger, 819 00:31:16,920 --> 00:31:19,360 garlic, chilli, and make it quite fiery, 820 00:31:19,360 --> 00:31:21,160 which will go quite nicely with the flavours 821 00:31:21,160 --> 00:31:22,240 that I've got going on. 822 00:31:22,240 --> 00:31:25,120 I'm just preparing the otak-otak 823 00:31:25,120 --> 00:31:26,880 and it's gonna go in the steamer. 824 00:31:26,880 --> 00:31:28,760 The custard, it should be set, 825 00:31:28,760 --> 00:31:31,320 and then the middle should just have a slight wobble to it. 826 00:31:31,320 --> 00:31:33,080 So, I don't want it to overcook 827 00:31:33,080 --> 00:31:34,840 because there's fish in there as well. 828 00:31:34,840 --> 00:31:36,680 So, just need to set, like, just nicely. 829 00:31:36,680 --> 00:31:37,720 Yeah. 830 00:31:39,720 --> 00:31:41,240 DOT: It smells delicious over there. 831 00:31:41,240 --> 00:31:43,400 LYDIA: The momos? No, it's Casper's. 832 00:31:43,400 --> 00:31:44,560 Oh. 833 00:31:45,520 --> 00:31:49,240 I can't believe I've created this little momo. 834 00:31:49,240 --> 00:31:50,720 It looks beautiful. 835 00:31:50,720 --> 00:31:52,480 It looks delicate. 836 00:31:52,480 --> 00:31:54,040 Let's hope they steam well. 837 00:31:54,040 --> 00:31:55,320 I would love immunity. 838 00:31:55,320 --> 00:31:56,680 I've got a dress picked out 839 00:31:56,680 --> 00:31:58,440 in case I'm ever on the gantry again. 840 00:31:58,440 --> 00:32:02,160 So, we'll see if that can come out tomorrow. 841 00:32:04,520 --> 00:32:08,880 It is time to get on to my chutney, sauce situation. 842 00:32:08,880 --> 00:32:12,480 It's very much a fusion sauce that I'm creating. 843 00:32:12,480 --> 00:32:15,480 A momo is a dumpling from Nepal. 844 00:32:15,480 --> 00:32:17,960 Because Nepal is between India and China, 845 00:32:17,960 --> 00:32:20,400 this sauce kind of combines those two cuisines. 846 00:32:20,400 --> 00:32:22,880 I'm sauteing garlic and ginger, 847 00:32:22,880 --> 00:32:25,760 getting these tomatoes in with a few spices, 848 00:32:25,760 --> 00:32:28,480 curry powder, coriander, bit of chicken stock. 849 00:32:30,400 --> 00:32:31,880 Stock. 850 00:32:31,880 --> 00:32:34,720 I find the sauce needs to be smooth. 851 00:32:34,720 --> 00:32:35,880 That's what the memory is. 852 00:32:35,880 --> 00:32:37,880 It was a little bit silky. 853 00:32:37,880 --> 00:32:39,960 So, I'm pouring in the tomato mixture. 854 00:32:39,960 --> 00:32:42,360 I'm adding some roasted sesame seeds 855 00:32:42,360 --> 00:32:45,480 because I remember this deep, nutty taste. 856 00:32:45,480 --> 00:32:48,080 Seven years ago, though, so I'm not sure how traditional. 857 00:32:48,080 --> 00:32:49,280 YumYum. 858 00:32:52,440 --> 00:32:54,320 AARON: My fish roulade is in the steamer. 859 00:32:54,320 --> 00:32:55,560 I'm working on my sauce now, 860 00:32:55,560 --> 00:32:57,440 and then I'll just have to do a little bit of garnishing. 861 00:32:57,440 --> 00:32:59,160 The flavour of the sauce is really important 862 00:32:59,160 --> 00:33:02,280 because of how light the roulade is. 863 00:33:02,280 --> 00:33:04,760 This sauce will amp up all of that seafood flavour, 864 00:33:04,760 --> 00:33:05,840 all of that umami, 865 00:33:05,840 --> 00:33:07,480 but also bring a silkiness 866 00:33:07,480 --> 00:33:08,880 and a different texture to the dish. 867 00:33:08,880 --> 00:33:10,440 I'm going to steam the mussels, 868 00:33:10,440 --> 00:33:12,240 use that juice, and then deglaze that 869 00:33:12,240 --> 00:33:14,840 with some Shaoxing wine, and really reduce that down. 870 00:33:16,200 --> 00:33:17,760 The prawn heads, as well, in there 871 00:33:17,760 --> 00:33:19,520 to bring out some of that seafoody flavour. 872 00:33:21,080 --> 00:33:23,280 I'm hoping that the flavours of the natural seafood 873 00:33:23,280 --> 00:33:25,320 and the umami of it really come through. 874 00:33:25,320 --> 00:33:27,240 Steam-work makes the dream work! 875 00:33:27,240 --> 00:33:29,160 Ten minutes to go! Nice. 876 00:33:29,160 --> 00:33:30,400 (APPLAUSE) Very nice. 877 00:33:35,240 --> 00:33:37,640 Steam-work makes the dream work. 878 00:33:37,640 --> 00:33:39,840 Got to commit. (LAUGHS) 879 00:33:42,200 --> 00:33:43,400 ANNABEL: Ooh! 880 00:33:43,400 --> 00:33:45,160 I want to serve the mussels, like, in a tin. 881 00:33:45,160 --> 00:33:46,640 I think that would be really fun. 882 00:33:46,640 --> 00:33:48,480 And it would be something that you might get served 883 00:33:48,480 --> 00:33:50,320 at a wine bar, have the crisps on the side. 884 00:33:50,320 --> 00:33:52,800 And you, like, layer it all up into one perfect bite. 885 00:33:52,800 --> 00:33:54,240 Alright, I've got this. 886 00:33:54,240 --> 00:33:57,240 Some of those mussels are starting to pop open, 887 00:33:57,240 --> 00:33:58,600 so I'm grabbing them out. 888 00:33:58,600 --> 00:34:00,000 I don't want them to overcook. 889 00:34:00,000 --> 00:34:01,600 Popping them in the escabeche. 890 00:34:01,600 --> 00:34:03,240 Hot, hot, hot, hot. 891 00:34:03,240 --> 00:34:05,760 Escabeche is like a tangy vinaigrette. 892 00:34:05,760 --> 00:34:08,520 It just adds some zing and some acidity, 893 00:34:08,520 --> 00:34:10,080 really lift up those mussels. 894 00:34:11,200 --> 00:34:12,720 Annabel. Hello. 895 00:34:12,720 --> 00:34:14,320 Whew! Big steamer girl or what? 896 00:34:14,320 --> 00:34:15,840 Uh...no. No? 897 00:34:15,840 --> 00:34:17,920 I like fried things, so I'm combining the two. 898 00:34:17,920 --> 00:34:19,040 (SOFIA LAUGHS) OK. 899 00:34:20,160 --> 00:34:21,640 Yum? 900 00:34:21,640 --> 00:34:23,160 Yum. Yum? 901 00:34:23,160 --> 00:34:25,040 Yum. Yum. Yeah, yum. 902 00:34:25,040 --> 00:34:27,760 You could have just put them in a pan, lid on, 903 00:34:27,760 --> 00:34:29,560 popped them open, and they're done. 904 00:34:29,560 --> 00:34:30,640 Yeah. 905 00:34:30,640 --> 00:34:32,840 Whereas is this, which is the showpiece 906 00:34:32,840 --> 00:34:34,400 and the challenge for today...? Yeah? 907 00:34:34,400 --> 00:34:36,120 Are you getting the best use out of it? 908 00:34:36,120 --> 00:34:38,040 Ooh. 909 00:34:38,040 --> 00:34:39,360 Do you feel you are? 910 00:34:50,800 --> 00:34:53,240 When we, like, decide what dishes we're going to taste... 911 00:34:53,240 --> 00:34:55,120 Yeah. ..there's a lot of different 912 00:34:55,120 --> 00:34:56,560 things that come into mind. Yeah. 913 00:34:56,560 --> 00:34:59,720 And one is making sure that you use this steamer basket 914 00:34:59,720 --> 00:35:01,720 in a decent way. 915 00:35:01,720 --> 00:35:03,040 Yeah. 916 00:35:03,040 --> 00:35:06,480 Andy's concern is that the dish doesn't really hero steaming. 917 00:35:06,480 --> 00:35:09,080 There's just an element that maybe is steamed, 918 00:35:09,080 --> 00:35:10,600 that it's not super obvious. 919 00:35:10,600 --> 00:35:12,040 I just don't want to add something to the dish 920 00:35:12,040 --> 00:35:13,440 just for the sake of it, just to, like... 921 00:35:13,440 --> 00:35:15,320 'Cause, otherwise, I still want it to be really yummy. 922 00:35:15,320 --> 00:35:16,400 So, I'm just going to think 923 00:35:16,400 --> 00:35:18,080 about how I'm going to make this more, like... 924 00:35:20,880 --> 00:35:23,880 And then, I'm like - this might be a bit cheeky - 925 00:35:23,880 --> 00:35:27,320 I'm gonna humour Andy, and I'm gonna serve the mussels 926 00:35:27,320 --> 00:35:30,200 in the steamer basket instead of the tin. 927 00:35:30,200 --> 00:35:31,720 Keep the shells. 928 00:35:31,720 --> 00:35:33,840 Andy can't argue 929 00:35:33,840 --> 00:35:36,960 that they don't hero the steamer basket 930 00:35:36,960 --> 00:35:39,840 if they're served in a steamer basket, 931 00:35:39,840 --> 00:35:42,320 and then they've been cooked in a steamer basket. 932 00:35:43,520 --> 00:35:45,720 Wow. It's like a sauna here. 933 00:35:45,720 --> 00:35:47,560 Please, guys, five minutes to go! 934 00:35:47,560 --> 00:35:49,400 Woo! Please, steam up! 935 00:35:49,400 --> 00:35:51,000 (APPLAUSE) 936 00:35:51,000 --> 00:35:53,560 Just making my mango salsa, getting that balanced. 937 00:35:53,560 --> 00:35:55,720 It's so important to Indian cuisine 938 00:35:55,720 --> 00:35:57,880 because you need sweet, tangy, sourness. 939 00:35:57,880 --> 00:35:59,600 You need that cohesive balance. 940 00:35:59,600 --> 00:36:00,920 The fish is cooking, 941 00:36:00,920 --> 00:36:03,840 so I'm gonna probably have to keep that in as long as I can. 942 00:36:03,840 --> 00:36:05,520 Oh, my God. 943 00:36:05,520 --> 00:36:07,560 I'm just making my pelmeni. 944 00:36:07,560 --> 00:36:09,400 I'm making them bright green. 945 00:36:09,400 --> 00:36:11,280 I hope this colour is gonna really kind of 946 00:36:11,280 --> 00:36:12,720 come through as well. 947 00:36:12,720 --> 00:36:13,840 And I'm actually gonna serve them 948 00:36:13,840 --> 00:36:15,760 in a broth because, normally, that's how you eat it. 949 00:36:15,760 --> 00:36:17,320 But today, I'm going to steam them 950 00:36:17,320 --> 00:36:18,760 and pour the broth over it. 951 00:36:18,760 --> 00:36:20,360 (SIGHS) 952 00:36:20,360 --> 00:36:21,600 Oh, wow. Well done. 953 00:36:26,960 --> 00:36:28,560 It's really yummy. 954 00:36:28,560 --> 00:36:31,280 I'm doing a charred yellow capsicum sauce. 955 00:36:31,280 --> 00:36:32,560 I really tried to work hard 956 00:36:32,560 --> 00:36:34,240 on getting some good flavour into that. 957 00:36:34,240 --> 00:36:36,720 And a fish mousse on top of a trout fillet. 958 00:36:38,400 --> 00:36:40,040 I really want this dish to be tasted, 959 00:36:40,040 --> 00:36:41,600 and I really want the judges to like it. 960 00:36:41,600 --> 00:36:43,040 And I really want them to send me 961 00:36:43,040 --> 00:36:44,800 up to the gantry tomorrow. 962 00:36:46,400 --> 00:36:47,720 OK. 963 00:36:47,720 --> 00:36:50,280 Lemon anglaise. Let's do it. 964 00:36:50,280 --> 00:36:54,280 I was expecting this to be a bit of an easy one today, 965 00:36:54,280 --> 00:36:58,640 but I've had to restart the sponge batter three times, 966 00:36:58,640 --> 00:37:01,200 so I'm on the back foot a bit, to be honest. 967 00:37:01,200 --> 00:37:04,720 The texture of this sponge is so important. 968 00:37:05,920 --> 00:37:09,200 You're looking for, like, a soft, fluffy cake. 969 00:37:09,200 --> 00:37:10,840 Um...no. 970 00:37:10,840 --> 00:37:15,920 Otherwise, it can lead to sort of mushiness in the middle, 971 00:37:15,920 --> 00:37:18,360 which would be an absolute disaster. 972 00:37:20,960 --> 00:37:22,880 Don't run out of steam now. 973 00:37:22,880 --> 00:37:25,080 Three minutes to go! (CHEERING AND APPLAUSE) 974 00:37:25,080 --> 00:37:26,200 Setting things on fire! 975 00:37:26,200 --> 00:37:28,160 Oh, my gosh. Let me take over. 976 00:37:28,160 --> 00:37:29,840 (LAUGHS) There's a lot going on today. 977 00:37:29,840 --> 00:37:31,960 Oh... Come on, come on, come on. 978 00:37:35,760 --> 00:37:37,000 LUKE: Oh, that's warm. 979 00:37:39,320 --> 00:37:41,920 AARON: Moment of truth - I have to cut into this roulade 980 00:37:41,920 --> 00:37:44,400 and hope that the prawns are cooked, 981 00:37:44,400 --> 00:37:46,600 that the fish isn't overcooked. 982 00:37:49,880 --> 00:37:51,720 Yeah, I think it's, like, bang-on. 983 00:37:51,720 --> 00:37:53,120 It's still juicy. 984 00:37:53,120 --> 00:37:54,640 I'm happy, 985 00:37:54,640 --> 00:37:57,280 but to get immunity and impress Dim Sim Lim, 986 00:37:57,280 --> 00:37:58,520 it has to be perfect. 987 00:37:58,520 --> 00:38:00,560 I taste it with a bit of the sauce, 988 00:38:00,560 --> 00:38:04,560 and I feel as though there's a lot of richness. 989 00:38:04,560 --> 00:38:06,360 It needs a bit of acidity. 990 00:38:06,360 --> 00:38:09,440 So, I decide to make a quick pickle 991 00:38:09,440 --> 00:38:11,040 with some daikon radish. 992 00:38:11,040 --> 00:38:15,560 I get the width of the ribbon to the width of the roulade, 993 00:38:15,560 --> 00:38:17,280 and from there, I'm just 994 00:38:17,280 --> 00:38:20,600 slowly wrapping it around the outside of the roulade. 995 00:38:26,840 --> 00:38:29,560 JACKIE: Yes. This one is actually working. 996 00:38:29,560 --> 00:38:31,840 LYDIA: We're balancing some sauces here. 997 00:38:33,280 --> 00:38:36,240 DOT: My momos are steaming, my sauce is saucing, 998 00:38:36,240 --> 00:38:38,880 and my chilli oil is coming together. 999 00:38:38,880 --> 00:38:41,520 So, I'm gonna have a dish. That's great. 1000 00:38:41,520 --> 00:38:42,960 Oh! That's hot. 1001 00:38:42,960 --> 00:38:46,360 It's time to open the steamer. 1002 00:38:47,880 --> 00:38:48,960 And through the steam... 1003 00:38:50,680 --> 00:38:52,200 ..I see these beautiful momos. 1004 00:38:52,200 --> 00:38:53,960 They're done. 1005 00:38:53,960 --> 00:38:58,160 My chutney-curry sauce is tasting and looking great. 1006 00:38:58,160 --> 00:39:00,440 I've got a beautiful round plate. 1007 00:39:00,440 --> 00:39:02,040 I'm placing my sauce on the bottom, 1008 00:39:02,040 --> 00:39:03,680 topped with my momos. 1009 00:39:03,680 --> 00:39:07,200 And it's starting to look quite nice. 1010 00:39:07,200 --> 00:39:09,880 I'm happy. Hopefully, they want to try them today. 1011 00:39:09,880 --> 00:39:11,680 Come on, guys. One minute to go! 1012 00:39:11,680 --> 00:39:13,640 (APPLAUSE) 1013 00:39:15,600 --> 00:39:16,920 It's super soft. 1014 00:39:16,920 --> 00:39:18,920 I have no idea how I'm going to get it out of that thing, 1015 00:39:18,920 --> 00:39:20,320 to be honest. 1016 00:39:20,320 --> 00:39:23,800 My basil sponge cakes have been in the steamer 1017 00:39:23,800 --> 00:39:25,200 for as long as possible. 1018 00:39:25,200 --> 00:39:27,040 They're coming out. 1019 00:39:27,040 --> 00:39:29,880 So, in terms of texture, I'm really crossing my fingers. 1020 00:39:30,920 --> 00:39:32,200 We'll see. 1021 00:39:34,320 --> 00:39:35,880 VINNIE: Yeah, cool. OK. 1022 00:39:35,880 --> 00:39:37,480 I know all my flavours are there 1023 00:39:37,480 --> 00:39:39,400 and it tastes really, really good. 1024 00:39:39,400 --> 00:39:42,120 I put my Sicilian sughetto sauce at the bottom, 1025 00:39:42,120 --> 00:39:45,040 I've got my crispy cavolo nero around the outside, 1026 00:39:45,040 --> 00:39:47,360 and then I've got that perfectly steamed fish 1027 00:39:47,360 --> 00:39:48,960 that just flakes apart on top. 1028 00:39:48,960 --> 00:39:52,200 Keep the lid on! 30 seconds left to go! 1029 00:39:53,880 --> 00:39:56,240 That's set. That's actually set. 1030 00:39:57,720 --> 00:39:59,320 EMILY: Steam, steam, steam. 1031 00:39:59,320 --> 00:40:00,600 AARON: Just a bit of colour. 1032 00:40:03,400 --> 00:40:05,640 Righto, Time's up in ten... 1033 00:40:05,640 --> 00:40:09,520 JUDGES: Nine, eight, seven, 1034 00:40:09,520 --> 00:40:12,600 six, five, four, 1035 00:40:12,600 --> 00:40:16,360 three, two, one! 1036 00:40:16,360 --> 00:40:18,680 That's it, everybody! Well done! 1037 00:40:21,480 --> 00:40:24,280 Oh! That looks beautiful, as always. 1038 00:40:27,760 --> 00:40:29,040 They're raw. They're cooked? 1039 00:40:29,040 --> 00:40:31,320 I don't think so. 1040 00:40:31,320 --> 00:40:32,800 Hoo! 1041 00:40:32,800 --> 00:40:34,360 I think it looks really elegant. 1042 00:40:34,360 --> 00:40:36,200 I think it looks quite fine dining-esque. 1043 00:40:36,200 --> 00:40:38,600 Um, hopefully there's enough in there for them to taste. 1044 00:40:38,600 --> 00:40:40,640 CASPER: Ooh! 1045 00:40:40,640 --> 00:40:42,240 I think I've got a good chance of getting tasted. 1046 00:40:42,240 --> 00:40:43,800 Looking around, it's different enough, 1047 00:40:43,800 --> 00:40:45,880 so hopefully that helps it to stand out a little bit. 1048 00:40:45,880 --> 00:40:48,040 Um, if the flavours and everything are there, 1049 00:40:48,040 --> 00:40:49,520 we might be up at the top. 1050 00:40:49,520 --> 00:40:51,720 But honestly, it's really hinging 1051 00:40:51,720 --> 00:40:53,400 on these tamales being cooked. 1052 00:41:00,080 --> 00:41:02,160 Dim Sim Lim is in the house 1053 00:41:02,160 --> 00:41:06,160 and we tasked you to cook a dish with a steamed element in it. 1054 00:41:06,160 --> 00:41:08,160 First dish is... 1055 00:41:11,960 --> 00:41:13,560 ..Dot. Ooh! 1056 00:41:14,560 --> 00:41:16,920 Oh, my God! 1057 00:41:16,920 --> 00:41:18,200 Bring on the momos. 1058 00:41:21,120 --> 00:41:22,240 What have you made? 1059 00:41:22,240 --> 00:41:24,680 Today, I've made chicken momos. 1060 00:41:24,680 --> 00:41:26,680 It's a Nepalese dumpling. 1061 00:41:26,680 --> 00:41:27,880 And then I've made 1062 00:41:27,880 --> 00:41:30,320 tomato chutney kind of curry sauce. 1063 00:41:30,320 --> 00:41:33,360 And then a chilli oil as well for on top. 1064 00:41:35,920 --> 00:41:37,280 Shall we do it? Shall we? 1065 00:41:37,280 --> 00:41:38,480 Yeah! Yes. 1066 00:42:08,480 --> 00:42:10,440 That skin is perfection. 1067 00:42:10,440 --> 00:42:12,400 You can see through it. 1068 00:42:12,400 --> 00:42:14,640 The filling on the inside makes it super meaty 1069 00:42:14,640 --> 00:42:16,560 and it's still juicy. 1070 00:42:16,560 --> 00:42:17,800 It's just a very meaty dumpling. 1071 00:42:17,800 --> 00:42:21,160 And I thought it would be dry when I saw you cooking up there, 1072 00:42:21,160 --> 00:42:23,840 but because your sauce just complements it so well 1073 00:42:23,840 --> 00:42:26,240 and it's not too thick, not too thin, 1074 00:42:26,240 --> 00:42:28,920 it just covers it after you've taken a bite. 1075 00:42:31,840 --> 00:42:33,920 So you've done a great job. Thank you. 1076 00:42:35,400 --> 00:42:37,800 They are delicious! 1077 00:42:37,800 --> 00:42:39,280 Yay! 1078 00:42:39,280 --> 00:42:43,080 The texture of your filling is absolutely spot on. 1079 00:42:43,080 --> 00:42:45,400 I love that you listened as well 1080 00:42:45,400 --> 00:42:47,120 and you took on board that demonstration. 1081 00:42:47,120 --> 00:42:48,960 Also, the wrappers on that, 1082 00:42:48,960 --> 00:42:51,760 the way they kind of come into that tornado, 1083 00:42:51,760 --> 00:42:54,480 they're as delicious as they are appealing to look at. 1084 00:42:55,880 --> 00:42:57,480 I think you've absolutely smashed this. 1085 00:42:57,480 --> 00:42:59,440 Well done. Thank you. 1086 00:42:59,440 --> 00:43:02,360 Dot, you just continue to surprise. 1087 00:43:02,360 --> 00:43:05,680 I feel Like dumplings was a pretty obvious choice to go, 1088 00:43:05,680 --> 00:43:07,520 but then you've just flipped it on its head 1089 00:43:07,520 --> 00:43:08,640 and given us something 1090 00:43:08,640 --> 00:43:10,720 that we probably would never have expected. 1091 00:43:10,720 --> 00:43:12,120 You burst inside of it, 1092 00:43:12,120 --> 00:43:15,040 and it is just jammed full of flavour. 1093 00:43:15,040 --> 00:43:18,080 And then the sauce - like, stunning. 1094 00:43:18,080 --> 00:43:20,880 It is just ripping with flavour. 1095 00:43:20,880 --> 00:43:22,440 Great work. Thank you. 1096 00:43:22,440 --> 00:43:24,080 I think every component here 1097 00:43:24,080 --> 00:43:26,680 does its job really, really well. 1098 00:43:26,680 --> 00:43:28,480 It's brilliant! 1099 00:43:28,480 --> 00:43:30,600 Ah! It is Dot full steam. 1100 00:43:30,600 --> 00:43:32,240 Well done. 1101 00:43:35,080 --> 00:43:36,680 Actually, I'm going to have some more of this. 1102 00:43:36,680 --> 00:43:38,440 Mm. 1103 00:43:38,440 --> 00:43:41,240 Well done! Well done. 1104 00:43:41,240 --> 00:43:42,880 Next one... 1105 00:43:47,000 --> 00:43:49,680 ..Annabel, please. 1106 00:43:50,880 --> 00:43:52,160 Oh, did he say me? 1107 00:43:52,160 --> 00:43:56,280 I am very surprised that I'm being tasted today. 1108 00:43:56,280 --> 00:43:58,000 I thought they said your name! 1109 00:43:58,000 --> 00:43:59,560 Although I tried to pivot, 1110 00:43:59,560 --> 00:44:03,440 I didn't actually kind of do anything different 1111 00:44:03,440 --> 00:44:06,360 other than just, like, serve it in a steamer basket. 1112 00:44:07,880 --> 00:44:09,680 I'm hoping that they can just, like, 1113 00:44:09,680 --> 00:44:12,680 enjoy this little one-bite wonder, 1114 00:44:12,680 --> 00:44:14,880 but I don't know where this is gonna land. 1115 00:44:14,880 --> 00:44:16,400 Oh... 1116 00:44:26,640 --> 00:44:29,080 You couldn't look any more sus and sheepish. 1117 00:44:29,080 --> 00:44:31,320 I'm really surprised. 1118 00:44:31,320 --> 00:44:33,640 Yeah, I'm surprised that I'm getting tasted, 1119 00:44:33,640 --> 00:44:35,320 but pleasantly surprised. 1120 00:44:35,320 --> 00:44:38,120 So, Annabel, what is your dish? 1121 00:44:38,120 --> 00:44:40,280 Some steamed mussels 1122 00:44:40,280 --> 00:44:44,160 tossed through an escabeche dressing. 1123 00:44:44,160 --> 00:44:46,520 And then I've got a roasted garlic aioli 1124 00:44:46,520 --> 00:44:47,800 and some crisps. 1125 00:44:47,800 --> 00:44:50,320 The reason we are tasting your dish 1126 00:44:50,320 --> 00:44:53,000 is because it's quite intriguing. 1127 00:44:53,000 --> 00:44:55,200 So, let's see. 1128 00:45:13,240 --> 00:45:15,880 First, I would like to say you took a massive gamble, 1129 00:45:15,880 --> 00:45:17,000 steaming mussels, 1130 00:45:17,000 --> 00:45:19,840 because I think, technically, it's a nightmare. 1131 00:45:21,240 --> 00:45:22,960 But I think I've got to say you've done 1132 00:45:22,960 --> 00:45:26,880 a pretty good job on the steaming situation. 1133 00:45:26,880 --> 00:45:28,760 They are cooked properly. 1134 00:45:28,760 --> 00:45:31,040 Yeah, I think the mussels are actually done really well. 1135 00:45:31,040 --> 00:45:32,720 I think they're perfectly cooked 1136 00:45:32,720 --> 00:45:35,200 and I found them really flavourful. 1137 00:45:35,200 --> 00:45:38,440 There was just this really light, lovely kind of zinginess 1138 00:45:38,440 --> 00:45:40,520 and freshness to the mussel. 1139 00:45:40,520 --> 00:45:42,640 And then the chips were really crispy. 1140 00:45:43,920 --> 00:45:46,840 And then with your steamer basket... 1141 00:45:46,840 --> 00:45:48,120 Yeah. 1142 00:45:48,120 --> 00:45:50,600 I think there's an idea there somewhere, 1143 00:45:50,600 --> 00:45:52,240 you know, for you to rework. 1144 00:45:53,760 --> 00:45:55,440 Like, the steaming element is like, 1145 00:45:55,440 --> 00:45:57,200 yeah, you know, you steamed the mussels. 1146 00:45:57,200 --> 00:45:59,160 (LAUGHS) Can you tell? 1147 00:45:59,160 --> 00:46:00,800 Cause I was just like, "Alright, I'll just do this." 1148 00:46:00,800 --> 00:46:02,320 "Must make it steamier!" 1149 00:46:02,320 --> 00:46:03,560 Yeah. 1150 00:46:03,560 --> 00:46:05,120 Full respect. I think it was a pretty cheeky move 1151 00:46:05,120 --> 00:46:07,360 and I don't mind it. 1152 00:46:08,920 --> 00:46:10,720 I am grateful that I got tasted 1153 00:46:10,720 --> 00:46:12,920 because I think, like, any feedback in this kitchen 1154 00:46:12,920 --> 00:46:14,400 is, like, so valuable 1155 00:46:14,400 --> 00:46:15,680 and I will take it on board 1156 00:46:15,680 --> 00:46:17,280 and go home and reflect. 1157 00:46:17,280 --> 00:46:19,080 And I'll definitely work on this dish 1158 00:46:19,080 --> 00:46:20,920 because I think it does have legs. 1159 00:46:20,920 --> 00:46:22,560 It's good to learn. 1160 00:46:22,560 --> 00:46:24,280 Next up, Hannah! 1161 00:46:24,280 --> 00:46:26,560 HANNAH: We have trout, steamed, 1162 00:46:26,560 --> 00:46:28,960 with a dill and basil mousse on top 1163 00:46:28,960 --> 00:46:32,360 and a charred capsicum sauce. 1164 00:46:32,360 --> 00:46:34,640 There's, like, a lot of technique going on here, 1165 00:46:34,640 --> 00:46:38,440 both with the mousse on top of the trout and also the sauce. 1166 00:46:38,440 --> 00:46:40,200 You can definitely taste the complexity 1167 00:46:40,200 --> 00:46:41,400 of you nursing that thing 1168 00:46:41,400 --> 00:46:43,800 from basically the start to the finish. 1169 00:46:43,800 --> 00:46:45,760 Pat! 1170 00:46:45,760 --> 00:46:47,240 PAT: I've made a prawn mousse ballotine 1171 00:46:47,240 --> 00:46:48,680 wrapped in a zucchini, 1172 00:46:48,680 --> 00:46:51,800 steamed lobster tail and charred capsicum sauce. 1173 00:46:51,800 --> 00:46:53,000 Oh, look at that. Tss! 1174 00:46:53,000 --> 00:46:55,440 Impeccable, your ballotine. 1175 00:46:55,440 --> 00:46:58,080 I think you've done an amazing job, actually. 1176 00:46:58,080 --> 00:47:00,200 Your mixture is fantastic. 1177 00:47:00,200 --> 00:47:02,920 Your lobster is steamed so perfectly. 1178 00:47:02,920 --> 00:47:05,400 You make me happy. Thank you. 1179 00:47:05,400 --> 00:47:06,960 ANDY: Petro. PETRO: Ooh. 1180 00:47:06,960 --> 00:47:10,480 I made a banana leaf steamed kingfish, 1181 00:47:10,480 --> 00:47:13,920 cashew rice and a mango chutney. 1182 00:47:13,920 --> 00:47:15,640 SOFIA: I love your masala. 1183 00:47:15,640 --> 00:47:17,080 I think the mint in that 1184 00:47:17,080 --> 00:47:18,440 has just really lifted everything. 1185 00:47:18,440 --> 00:47:20,120 You've also thought about the balance there. 1186 00:47:20,120 --> 00:47:22,840 Adding that sweet mango really rounds out 1187 00:47:22,840 --> 00:47:25,480 the acidity in your dish and just makes it a joy to eat. 1188 00:47:25,480 --> 00:47:26,960 Miin. 1189 00:47:28,120 --> 00:47:30,240 MIIN: I've made otak-otak. 1190 00:47:30,240 --> 00:47:33,360 So it's a spiced fish custard. 1191 00:47:35,120 --> 00:47:37,680 As you guys know, I'm from Malaysia, so when I had this, 1192 00:47:37,680 --> 00:47:40,480 it was on the streets of Asia, grilled over the fire. 1193 00:47:40,480 --> 00:47:42,520 I think this is a very smart version, 1194 00:47:42,520 --> 00:47:45,080 very home cooked version that's not so intense. 1195 00:47:45,080 --> 00:47:46,920 I think the flavours are perfect, 1196 00:47:46,920 --> 00:47:48,680 but the fish is a little bit dry. 1197 00:47:48,680 --> 00:47:50,600 It should have been a little bit fattier fish. 1198 00:47:50,600 --> 00:47:52,280 Other than that, beautiful dish. 1199 00:47:52,280 --> 00:47:53,520 Thank you. 1200 00:47:55,120 --> 00:47:58,280 Next dish we'd love to taste is Casper's! 1201 00:48:00,560 --> 00:48:02,360 CASPER: Hearing my name, super excited. 1202 00:48:02,360 --> 00:48:03,840 I'm really proud of this dish. 1203 00:48:03,840 --> 00:48:05,520 So I just want to go up there 1204 00:48:05,520 --> 00:48:07,000 and get that feedback 1205 00:48:07,000 --> 00:48:09,240 and hopefully get that shot at immunity today. 1206 00:48:09,240 --> 00:48:10,720 Here we go. 1207 00:48:17,560 --> 00:48:20,160 Casper, what a mysterious-looking dish. 1208 00:48:20,160 --> 00:48:21,480 What have you made? 1209 00:48:21,480 --> 00:48:23,440 I've made tamales. Like, sweet tamales. 1210 00:48:23,440 --> 00:48:27,360 Inside there's coconut-spiked masa mix, 1211 00:48:27,360 --> 00:48:28,560 hibiscus flowers, 1212 00:48:28,560 --> 00:48:32,480 and then I've got a horchata custard on the side 1213 00:48:32,480 --> 00:48:36,520 and a compressed pineapple salsa. 1214 00:48:38,360 --> 00:48:39,680 Shall we taste? Shall we? 1215 00:48:43,000 --> 00:48:45,000 Oh, the little babies. It's a corn! 1216 00:49:09,320 --> 00:49:11,040 Casper, 1217 00:49:11,040 --> 00:49:13,040 because you have been so inventive, 1218 00:49:13,040 --> 00:49:15,520 I don't really have any point of reference for this... 1219 00:49:16,960 --> 00:49:19,600 ..except to say that it's absolutely delicious. 1220 00:49:21,280 --> 00:49:22,920 This is unbelievable. 1221 00:49:22,920 --> 00:49:24,960 Oh. I friggin' love it. 1222 00:49:24,960 --> 00:49:26,240 I think it is just genius, 1223 00:49:26,240 --> 00:49:28,360 the way you've combined these flavours together. 1224 00:49:28,360 --> 00:49:32,760 You've got kind of comforting milky flavours 1225 00:49:32,760 --> 00:49:36,440 with the toastiness of the coconut, 1226 00:49:36,440 --> 00:49:39,280 and then these little pangs of sweetness, 1227 00:49:39,280 --> 00:49:41,440 sourness and char from the hibiscus 1228 00:49:41,440 --> 00:49:43,760 and the pineapple put together. 1229 00:49:43,760 --> 00:49:46,600 This is honestly a match made in heaven. 1230 00:49:46,600 --> 00:49:49,920 I'm obsessed with this dish. I think you did such a good job. 1231 00:49:51,440 --> 00:49:53,440 I think the beauty of you in this competition 1232 00:49:53,440 --> 00:49:56,760 is you have this knack of being able to be super clever, 1233 00:49:56,760 --> 00:49:59,400 you know, and come up with really original ideas, 1234 00:49:59,400 --> 00:50:02,280 but then also your execution on those ideas. 1235 00:50:02,280 --> 00:50:03,960 You could go anywhere in this competition. 1236 00:50:03,960 --> 00:50:07,320 Oh, yeah. Well done. Thank you. 1237 00:50:09,080 --> 00:50:10,880 I'm feeling stoked after hearing the feedback. 1238 00:50:10,880 --> 00:50:12,360 It's extremely validating. 1239 00:50:12,360 --> 00:50:13,720 And I think I do have 1240 00:50:13,720 --> 00:50:15,400 a real good shot at immunity today. 1241 00:50:15,400 --> 00:50:16,400 Well done. 1242 00:50:16,400 --> 00:50:17,400 Next up... 1243 00:50:22,000 --> 00:50:23,760 ..Vinnie. 1244 00:50:32,440 --> 00:50:36,000 VINNIE: Steaming is not my preferred way of cooking, 1245 00:50:36,000 --> 00:50:38,080 but this dish brings a lot of nostalgia to me, 1246 00:50:38,080 --> 00:50:41,720 and I've elevated it in ways that I normally wouldn't. 1247 00:50:41,720 --> 00:50:44,200 So I really hope the judges see the amount of thought 1248 00:50:44,200 --> 00:50:46,080 and creativity that I've put into this dish. 1249 00:50:52,440 --> 00:50:53,920 OK, Vinnie, what did you cook? 1250 00:50:53,920 --> 00:50:56,000 Today I've made a steamed snapper 1251 00:50:56,000 --> 00:50:58,480 on a Sicilian sughetto, 1252 00:50:58,480 --> 00:51:02,400 with some fried cavolo nero and a burnt orange oil. 1253 00:51:02,400 --> 00:51:04,280 What was kind of the plan of attack 1254 00:51:04,280 --> 00:51:06,200 when you realised that you had to cook 1255 00:51:06,200 --> 00:51:07,440 out of a steamer basket? 1256 00:51:07,440 --> 00:51:10,280 Yeah, well, the only things I've really had 1257 00:51:10,280 --> 00:51:12,440 are frozen dimmies out of a steamer basket, 1258 00:51:12,440 --> 00:51:16,520 so not really my forte of cooking, 1259 00:51:16,520 --> 00:51:19,000 but I thought, "You know what? Nostalgia Week." 1260 00:51:19,000 --> 00:51:21,760 Really, this dish reminds me of, like, a dish 1261 00:51:21,760 --> 00:51:23,920 when I was a kid that my nonna would cook 1262 00:51:23,920 --> 00:51:25,800 in, like, a sauce. 1263 00:51:25,800 --> 00:51:27,080 So it'd be poached in the sauce. Yeah. 1264 00:51:27,080 --> 00:51:29,440 So it's like a similar way of cooking it. 1265 00:51:29,440 --> 00:51:31,360 And the flavours are very nostalgic for me. 1266 00:51:31,360 --> 00:51:34,120 I love that you've got a connection to the dish, 1267 00:51:34,120 --> 00:51:35,600 and I'm looking forward to see 1268 00:51:35,600 --> 00:51:36,960 how that transferred onto the plate. 1269 00:51:48,400 --> 00:51:51,040 In terms of flavours, you are faultless. 1270 00:51:52,440 --> 00:51:55,800 And also the ingredients you use to make flavours 1271 00:51:55,800 --> 00:51:57,760 are perfectly chosen too. 1272 00:51:57,760 --> 00:52:00,640 I think for me the fish was great. 1273 00:52:00,640 --> 00:52:04,920 Using the kale, good choice. Nice and crispy. 1274 00:52:04,920 --> 00:52:06,680 We love the way you are, so just keep going. 1275 00:52:06,680 --> 00:52:07,920 Thank you. 1276 00:52:07,920 --> 00:52:09,240 My twin. 1277 00:52:10,440 --> 00:52:11,680 From another country. 1278 00:52:13,080 --> 00:52:15,800 I love the sauce. I love the tartness from it. 1279 00:52:15,800 --> 00:52:18,680 The capers in there, little pops in the sauce is pretty nice. 1280 00:52:18,680 --> 00:52:20,520 The fish is steamed perfectly. 1281 00:52:20,520 --> 00:52:22,960 I think the dish is very well balanced in flavour. 1282 00:52:22,960 --> 00:52:24,280 Really good. 1283 00:52:24,280 --> 00:52:26,600 Yeah, the brief was to steam... 1284 00:52:26,600 --> 00:52:27,600 To steam! 1285 00:52:27,600 --> 00:52:30,120 ..and you've tied in nostalgia as well. 1286 00:52:30,120 --> 00:52:32,120 So you didn't have to, but props. 1287 00:52:32,120 --> 00:52:34,040 Thank you very much. Thank you. 1288 00:52:37,880 --> 00:52:39,360 Thanks, man. 1289 00:52:39,360 --> 00:52:40,840 Well done. Well done. 1290 00:52:40,840 --> 00:52:42,480 Good stuff, Vinnie. Well done, mate. 1291 00:52:42,480 --> 00:52:43,560 That was good feedback. 1292 00:52:43,560 --> 00:52:44,920 SOFIA: Next up... 1293 00:52:48,200 --> 00:52:49,680 ..Grace! 1294 00:52:50,960 --> 00:52:53,520 GRACE: Winning immunity would just be incredible. 1295 00:52:53,520 --> 00:52:55,520 The further we get in the competition, 1296 00:52:55,520 --> 00:52:57,120 the more important immunity is. 1297 00:52:57,120 --> 00:52:58,400 Hi. 1298 00:52:58,400 --> 00:52:59,680 My cake's looking great. 1299 00:52:59,680 --> 00:53:00,960 It's really fun and playful, 1300 00:53:00,960 --> 00:53:05,600 but I really hope it's, like, light and airy. 1301 00:53:05,600 --> 00:53:07,440 So cute. So cute! 1302 00:53:07,440 --> 00:53:08,840 What have you made? 1303 00:53:08,840 --> 00:53:13,800 I've made a basil steamed sponge with a lemon anglaise. 1304 00:53:28,120 --> 00:53:30,200 Wow, that looks lovely. 1305 00:53:47,760 --> 00:53:48,800 Grace... 1306 00:53:51,640 --> 00:53:55,800 You are a lean, green steaming machine! 1307 00:53:58,800 --> 00:54:01,640 That is such a special little cake. 1308 00:54:02,840 --> 00:54:05,360 It is really light and spongy, 1309 00:54:05,360 --> 00:54:08,360 but it's also got so much moisture in the middle 1310 00:54:08,360 --> 00:54:10,600 that there's almost a fudginess to it, 1311 00:54:10,600 --> 00:54:12,200 even though it's really airy. 1312 00:54:12,200 --> 00:54:14,000 And there's something about the combination 1313 00:54:14,000 --> 00:54:18,080 of that perfectly smooth lemon anglaise and the basil, 1314 00:54:18,080 --> 00:54:19,400 I adore it. 1315 00:54:19,400 --> 00:54:20,400 Thank you. 1316 00:54:21,560 --> 00:54:24,040 Steaming is such a delicate process. 1317 00:54:24,040 --> 00:54:25,960 I think you've really nailed this one. 1318 00:54:25,960 --> 00:54:29,760 I would have never thought to use basil for a sponge cake, 1319 00:54:29,760 --> 00:54:30,920 but using basil, 1320 00:54:30,920 --> 00:54:33,280 and I can just taste that hint of it at the end, 1321 00:54:33,280 --> 00:54:36,640 and that sponge is just so soft. 1322 00:54:36,640 --> 00:54:39,880 I can see why you went through three batters 1323 00:54:39,880 --> 00:54:42,640 to get it perfect, but you've done an amazing job. 1324 00:54:42,640 --> 00:54:45,680 It's perfectly balanced for the steaming challenge. 1325 00:54:45,680 --> 00:54:47,440 Thank you. Thanks. Thank you. 1326 00:54:50,320 --> 00:54:51,840 Yay! 1327 00:54:51,840 --> 00:54:54,680 The last dish we'd like to taste belongs to... 1328 00:55:00,920 --> 00:55:02,200 ..Aaron! 1329 00:55:07,680 --> 00:55:09,720 AARON: With it being the final tasting, 1330 00:55:09,720 --> 00:55:11,160 I'm really hoping that 1331 00:55:11,160 --> 00:55:13,560 each morsel packs flavour. 1332 00:55:14,800 --> 00:55:16,040 JEAN-CHRISTOPHE: Ooh-la-la. 1333 00:55:17,080 --> 00:55:19,600 As we say in English, this is going to be tough to portion. 1334 00:55:20,800 --> 00:55:22,440 Sorry. 1335 00:55:22,440 --> 00:55:25,360 It's an interesting and intriguing-looking dish, 1336 00:55:25,360 --> 00:55:28,520 but it has to be cooked perfectly. 1337 00:55:28,520 --> 00:55:30,480 You can easily overcook the fish, 1338 00:55:30,480 --> 00:55:32,000 undercook the mousse, 1339 00:55:32,000 --> 00:55:34,840 and not having the daikon to be even crispy. 1340 00:55:35,880 --> 00:55:38,680 So do you think this is going to be good enough? 1341 00:55:51,040 --> 00:55:53,320 Aaron, what have you made? 1342 00:55:53,320 --> 00:55:56,720 I've made a fish roulade with snapper and a prawn farce. 1343 00:55:56,720 --> 00:55:58,480 I've wrapped it with pickled daikon, 1344 00:55:58,480 --> 00:56:01,800 and I've made a clam and prawn head butter sauce 1345 00:56:01,800 --> 00:56:04,160 with herb oil on the side as well. 1346 00:56:07,320 --> 00:56:10,120 It's down to the test, the flavours 1347 00:56:10,120 --> 00:56:12,560 and the texture between all of them. 1348 00:56:15,080 --> 00:56:16,400 So good luck to you. 1349 00:56:16,400 --> 00:56:17,640 Thank you, Chef. 1350 00:56:46,440 --> 00:56:49,400 You are very driven, aren't you? 1351 00:56:49,400 --> 00:56:51,960 Yes, Chef. I can see that. 1352 00:56:51,960 --> 00:56:54,120 I can see you really want to become a chef. 1353 00:56:56,160 --> 00:57:00,040 Well, I think in front of me 1354 00:57:00,040 --> 00:57:01,280 I can see a chef. 1355 00:57:02,280 --> 00:57:06,160 This is un-be-liev-able. 1356 00:57:06,160 --> 00:57:07,360 Honestly. 1357 00:57:07,360 --> 00:57:09,200 You are... 1358 00:57:09,200 --> 00:57:10,440 (APPLAUSE DROWNS SPEECH) 1359 00:57:10,440 --> 00:57:11,800 Thank you so much. 1360 00:57:13,400 --> 00:57:18,200 It is remarkable the way you managed to prepare this. 1361 00:57:18,200 --> 00:57:19,920 Look, I'm becoming emotional now. 1362 00:57:21,080 --> 00:57:23,880 There is three elements into your roulade, 1363 00:57:23,880 --> 00:57:25,920 which is not easy to get it cooked on time 1364 00:57:25,920 --> 00:57:27,440 with the mousse and the fish, 1365 00:57:27,440 --> 00:57:29,480 and you still managed to do a fantastic job. 1366 00:57:29,480 --> 00:57:31,600 The prawn in the middle tastes superb. 1367 00:57:31,600 --> 00:57:33,280 It's cooked perfectly. 1368 00:57:33,280 --> 00:57:35,760 Your sauce - oh! 1369 00:57:36,800 --> 00:57:39,800 You can actually count every single prawn head, 1370 00:57:39,800 --> 00:57:42,680 how happy they were to be into the stock 1371 00:57:42,680 --> 00:57:46,160 and to become a veloute with the right seasoning, 1372 00:57:46,160 --> 00:57:47,600 the right colour. 1373 00:57:47,600 --> 00:57:50,120 You've done an amazing job and I hope you realise that. 1374 00:57:50,120 --> 00:57:52,200 So thank you so much for that experience. 1375 00:57:53,840 --> 00:57:56,320 Pretty big when, like, you know, Jean-Christophe, 1376 00:57:56,320 --> 00:57:58,440 who made a career out of French technique... 1377 00:57:58,440 --> 00:57:59,800 He's a Michelin Star chef. 1378 00:57:59,800 --> 00:58:01,040 Yeah, I realise! 1379 00:58:01,040 --> 00:58:05,320 He's seen and done it all and you've fully impressed him. 1380 00:58:08,560 --> 00:58:09,960 This sauce... 1381 00:58:09,960 --> 00:58:12,240 ..I love. 1382 00:58:12,240 --> 00:58:14,360 Like, I can't love it anymore. 1383 00:58:14,360 --> 00:58:18,280 I can see your identity in this sauce. 1384 00:58:18,280 --> 00:58:21,640 For me, taking, like, the French base of the sauce 1385 00:58:21,640 --> 00:58:24,520 with the clams and the prawn heads as well, 1386 00:58:24,520 --> 00:58:27,960 and then hitting it with the Shaoxing wine is, like, 1387 00:58:27,960 --> 00:58:30,120 that's you, that's your personality. 1388 00:58:30,120 --> 00:58:32,320 Who you might become if you continue 1389 00:58:32,320 --> 00:58:36,120 to execute dishes like this is a very, very, very good chef. 1390 00:58:36,120 --> 00:58:37,360 Thank you. 1391 00:58:37,360 --> 00:58:39,040 You know, you've got the French in there, 1392 00:58:39,040 --> 00:58:41,920 you've got the Chinese in there and, for me, that's one of 1393 00:58:41,920 --> 00:58:44,080 my favourite types of cuisines ever. 1394 00:58:44,080 --> 00:58:46,280 I think the dish is actually... It's very well balanced. 1395 00:58:46,280 --> 00:58:48,560 You've got the spice, you've got the prawn heads, 1396 00:58:48,560 --> 00:58:50,760 which is very, very aromatic. 1397 00:58:50,760 --> 00:58:52,040 And after you swallow it all, 1398 00:58:52,040 --> 00:58:54,720 after you've finished it, you've got that hit 1399 00:58:54,720 --> 00:58:58,040 of scallion oil that just coats your tongue. 1400 00:58:58,040 --> 00:58:59,640 And I think that dish is amazing. 1401 00:58:59,640 --> 00:59:01,560 Thank you so much. JEAN-CHRISTOPHE: Well done, Aaron. 1402 00:59:01,560 --> 00:59:03,000 Thank you so much. Thank you. 1403 00:59:05,800 --> 00:59:07,280 Amazing. 1404 00:59:10,680 --> 00:59:13,400 It's the coolest feedback. Well done. 1405 00:59:19,880 --> 00:59:23,720 I think the MasterChef kitchen today showed extreme creativity, 1406 00:59:23,720 --> 00:59:25,080 and I'm very, very happy for that. 1407 00:59:25,080 --> 00:59:26,920 It's something that I grew up doing, 1408 00:59:26,920 --> 00:59:30,040 and I'm just so glad that I got to share it all with you guys. 1409 00:59:30,040 --> 00:59:33,280 Thank you for bringing your expertise and YumYum... 1410 00:59:33,280 --> 00:59:36,080 Yeah! ..to the MasterChef kitchen! 1411 00:59:36,080 --> 00:59:38,120 (WHOOPING) 1412 00:59:44,400 --> 00:59:49,160 There was a few of you who really impressed us, 1413 00:59:49,160 --> 00:59:51,760 but we could only choose two. 1414 00:59:53,760 --> 00:59:57,680 First top dish belonged to... 1415 01:00:02,320 --> 01:00:03,600 ..Dot. 1416 01:00:08,360 --> 01:00:11,480 Your momos were amazing 1417 01:00:11,480 --> 01:00:14,000 and your sauce was beautiful. 1418 01:00:14,000 --> 01:00:15,960 Congratulations. Thank you. 1419 01:00:15,960 --> 01:00:20,000 The second top dish was very hard to choose. 1420 01:00:21,200 --> 01:00:26,200 But then it came down to the one who used the most techniques. 1421 01:00:30,280 --> 01:00:31,560 Aaron! 1422 01:00:31,560 --> 01:00:33,680 (CHEERING) 1423 01:00:35,800 --> 01:00:39,760 Your fish roulade was steamed perfectly, 1424 01:00:39,760 --> 01:00:43,440 and the flavour was fan-tas-tic! 1425 01:00:45,680 --> 01:00:47,640 Dot, Aaron - hoo! - 1426 01:00:47,640 --> 01:00:50,680 you're both safe from tomorrow's elimination. 1427 01:00:50,680 --> 01:00:53,360 You'll be watching from the gantry, safe as houses. 1428 01:00:53,360 --> 01:00:56,040 Unfortunately, the rest of you will be fighting 1429 01:00:56,040 --> 01:00:57,440 to stay in the competition. 1430 01:00:57,440 --> 01:00:59,320 Go home, get some rest, 1431 01:00:59,320 --> 01:01:02,840 and we will see you for a massive elimination tomorrow. 1432 01:01:02,840 --> 01:01:04,560 Goodnight. SOFIA: Goodnight, everyone. 1433 01:01:10,080 --> 01:01:11,440 Thanks, guys. 1434 01:01:12,840 --> 01:01:15,320 Proud of you, mate. 1435 01:01:15,320 --> 01:01:19,120 VOICEOVER: Tomorrow night, Nostalgia Week continues 1436 01:01:19,120 --> 01:01:22,120 with a family tree that brings 1437 01:01:22,120 --> 01:01:24,280 a flood of emotion... 1438 01:01:24,280 --> 01:01:26,960 My dad's in that photo. He passed away a few years ago. 1439 01:01:26,960 --> 01:01:28,280 Sorry. 1440 01:01:32,000 --> 01:01:34,520 ..but also a twist. 1441 01:01:34,520 --> 01:01:36,760 We will be giving the top dish... 1442 01:01:36,760 --> 01:01:38,480 ..$10,000! 1443 01:01:38,480 --> 01:01:40,680 (CONTESTANTS GASP) 1444 01:01:42,040 --> 01:01:43,920 LUKE: I've gone from thinking I just want to play it safe 1445 01:01:43,920 --> 01:01:45,080 and stay out of elimination, 1446 01:01:45,080 --> 01:01:46,600 to "You're not gonna win 1447 01:01:46,600 --> 01:01:48,000 "$10,000 playing it safe." 1448 01:01:48,000 --> 01:01:50,720 But the bottom dish 1449 01:01:50,720 --> 01:01:52,560 will be going home. 1450 01:01:52,560 --> 01:01:54,080 Come on! Oh, my God. 1451 01:01:54,080 --> 01:01:55,200 Oh, no, oh, no! 1452 01:01:55,200 --> 01:01:57,080 It is a huge fail. 1453 01:01:58,960 --> 01:02:00,960 Captions by Red Bee Media