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ANNOUNCER: Previously
on MasterChef Australia...

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..they walked straight into
a work of art...

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You aren't just cooks today -
you're artists.

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Oh, my God!

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..and had to create their own
masterpiece on a plate.

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BILLIE: I cannot afford
to make any mistakes.

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The yellow team made
the winning dessert.

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JOCK: Dill in a dessert - beautiful.

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Absolutely loved it.

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But the green team's entree
and main won the day.

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(ALL LAUGH AND CHEER)
ALVIN: Oh, my God!

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Tonight, they cook for immunity
in front of a living legend.

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MICHAEL: Oh, my God.

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One of, literally,
the greatest chefs of all time

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standing in our kitchen.

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And later...
JOCK: There he is!

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..it's AFL superstar and Celebrity
MasterChef winner Nick Riewoldt.

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We've warmed up, we've stretched,
we're ready to get into the game.

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(LAUGHTER)

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He's back in the kitchen,

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kicking culinary goals

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in a very special MasterClass.

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ALVIN: (CHUCKLES) I'm just, like,
this big ball of nerves.

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MONTANA: Yeah.

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Yesterday, our team won
the team challenge, which is epic,

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and now we're here
cooking for immunity.

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Hello.
(MICHAEL CHUCKLES)

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What up?

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The judges say that,
today's immunity challenge,

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they are going to turn up the heat.

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MINDY: Let's go! Let's do it.

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And it sounds like
it's going to be an epic cook,

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so I'm looking forward to seeing
what they have in store.

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BILLIE: All will be revealed.

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I can't see...
Ah!

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MONTANA: Oh, my God!

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Oh, my God.

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ALDO: Oh-ho-ho!

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TOMMY: Far out.

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Oh...
BILLIE: Oh, my God.

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(EXCITED LAUGHTER)

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No way!

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Oh, dear. What have we
gotten ourselves into?

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Uh-oh.
(CHUCKLES)

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Come closer.

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(ALL LAUGH NERVOUSLY)

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The nervous laugh.

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Hello.
ALL: Hi.

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I think I've spent a little time
with some of you before.

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Oh, my God. Marco Pierre White's
standing in our kitchen.

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ALVIN: Oh, my God.

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(CHUCKLES)

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If you know anything about cooking,

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you know that Marco Pierre White's

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one of, literally,
the greatest chefs of all time.

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(EXHALES)

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The youngest chef in the UK
to ever win three Michelin stars.

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And he gave them back!

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He was so cool that he's like,

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"I've had enough of these.
Have 'em back. I don't want 'em."

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Wow. This kitchen
just heated up a little.

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I see you've met
my good friend, Mr White.

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It's nice to be here.

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So, for many of you,

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this will be the first time
that you've met Marco, right?

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I remember my first time
meeting Marco.

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I had been sacked from
a Michelin star restaurant for...

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..various reasons.

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Um...
(LAUGHTER)

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I packed up my chef's jacket
and my knives in a plastic bag

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and went down to London, because
I'd heard of this amazing chef

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who was regarded, not just
in the UK, but globally,

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as being THE best chef.

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And I knocked on the door.

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And the last person I expected
to open it was him.

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But, not only did he open it,

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he invited me inside
and gave me a chance.

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He gave me a job.

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And I've got to say,
I don't think there's another man

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who has had more influence,
not just in my life,

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but thousands of chefs
all over the world.

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And I hope that he'll have as
positive an impact on your cooking

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as he did on mine.

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Marco Pierre White -
I mean, he's such an icon.

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He's trained some of
the best chefs in the world -

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Gordon Ramsay, Curtis Stone,
Heston, Jock himself.

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And I'm cooking for him today,
like...is absolutely insane.

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44 years ago, to the day,

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I walked into the kitchens
of the Hotel St George

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as a young apprentice.

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I suppose I was
a little like yourself.

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And I was looking back on my career
and thinking, what's changed?

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And the truth is...

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..the cooks.

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I worked with hundreds of chefs.

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Very few of them were artists.

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A person who works with their hands
is a labourer.

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A person who works
with their hands and their brain

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is a craftsman.

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But a person who works with their
hands, their brain, and their heart

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is an artist.

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So, ask yourself, who are you?

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And ask yourself,
what would I like to be?

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(APPLAUSE)

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ALVIN: Marco's words
are so powerful.

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They resonate in so many levels.

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And that's because every word

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you know comes from decades
and decades of experience and skill.

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So, only the winning team
from yesterday is cooking today.

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So, the rest of you,
head on up to the gantry.

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MINDY: Ooooh.

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ALDO: Good luck, guys. Good luck.

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Good luck, guys.

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Well, this man here is
one of the greatest living chefs,

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and those photos behind you

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are from one of the greatest ever
culinary books - White Heat.

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Every serious chef in the world
owns a copy of this book,

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and the recipes within it
are iconic.

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Today, your job is to recreate

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one of the classic recipes
from White Heat.

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(SIGHS)

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My mind is going crazy.

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I know Marco Pierre White's
style of cooking

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is not my style of cooking.

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I reckon he's got a massive,
massive challenge for us -

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something refined, something fancy,
something French,

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something out of my wheelhouse.

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Are you ready
to find out what it is?

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ALL: Yes.

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Marco, would you please
do the honours?

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TOMMY: Oh...

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ALVIN: Oh, my God.

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Today, you're cooking

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panache of sea scallops and calamari
with an ink sauce.

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Come on up. Let's have a look.

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God.
MICHAEL: Oh, my God.

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Now, don't be fooled
by its visual simplicity.

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Oh, no.
It is a beautiful dish to look at.

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It's a really beautiful plate.

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It's kind of like yin and yang.

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You've got a really deep, dark sauce
that's black and glossy

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and then beautifully white bits
of lightly seared seafood.

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I mean, to the layperson's eye,
this would look simple and easy.

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To me, knowing Marco,
it's just terrifying.

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Marco, do you want
to talk us through it?

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When you use amazing ingredients

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like beautiful scallops,
beautiful calamari,

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timing is very important.

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Allow food to present itself.

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And the ink - be very careful.

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It's quite salty.

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So you will have to adjust.

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Allow your palate to dictate.

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Have the confidence
to follow your instincts.

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Follow your heart.

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Taste. Taste. Taste.

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Allow simplicity to inspire you,

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not to confuse you.

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Would you like to taste it?

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HARRY: Absolutely.
MINDY: Absolutely.

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(LAUGHS)
How cool.

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Now...

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..mangia.

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ALVIN: Goodness gracious me.

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Just set.

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Harry, what are you tasting?

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It's just perfect food.

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The sauce is surprisingly buttery,
but not oversalted.

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The scallops are
only just cooked through.

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The pan maybe isn't as hot
as what maybe I would do at home,

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and just, like, scorch the hell
out of the outside of them.

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They taste of scallops,
so perfectly.

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This is what Marco did,
and still does today,

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which is to show produce off simply.

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It is food at its peak

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and it's been treated with respect

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and it's always cooked perfectly.

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Oh...

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Unbelievable.

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Alright, guys.

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Righto, the seven of you
have tasted Marco's dish.

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I bet you want to know
how long you've got to recreate it.

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You've got 45 minutes...
Oh, my God!

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..to recreate Marco's panache
of seared scallops and calamari.

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JULIE: Whoa!
(DANIEL CHUCKLES)

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TOMMY: Of course we do.

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Do not let the simplicity fool you.

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Every element needs to be
Marco Pierre White perfect.

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Because Marco will be eating it.

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Only the best dish will win
its maker immunity today.

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The recipe, the equipment and
the ingredients are at your benches.

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Marco, do you want to kick them off?

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Good luck.

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You have 45 minutes,
and your time starts now.

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(SPECTATORS APPLAUD)
ALDO: Come on, guys!

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Come on, guys! Come on!

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Come on, guys!
Whoo!

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MINDY: It's a pretty
exciting day today.

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I didn't expect walking through those
doors for an immunity challenge

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we'd have Marco Pierre White here.

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I kind of feel very overwhelmed,
but in a really positive way.

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My philosophy is, be inspired
by people like Marco,

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where you get amazing produce
in front of you

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and you try and let it shine.

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MONTANA: I am definitely not

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the strongest savoury cook
in this competition,

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so the fact that we're going to have
to use our intuition is very scary,

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and to be cooking something
out of my comfort zone

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for Marco Pierre White,
it's a little bit daunting.

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DANIEL: (WHISTLES) Hustle, Mon!

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The competition
is getting really tight now

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and to take out that spot today and
win that fast track into the top 12

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would be the best thing ever.

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Everyone who cooks professionally
knows who Marco Pierre White is,

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and it's just incredible
to have him here

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cooking one of his dishes from his
cookbook, which I have at home.

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I wish I'd brought it
so I could get a signature.

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But, um, yeah, it's...

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Yeah, what a special day.

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I've got to cook for Marco
once before.

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He expects perfection.

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He's built his career
and his livelihood on perfection.

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So, yeah, anything short of that

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and you're not going to
go too well today.

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The first thing I get started on
is my fish veloute,

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which is the base for our ink sauce.

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I fry off some shallots in some
butter without adding any colour.

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So, it's a really gentle fry
till they're softened,

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add in my vermouth, then reduce
that down till it's like a syrup.

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Love it, Michael. Nice and clean.

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Hey, guys, 40 minutes left, yeah?

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I've made a veloute before,

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a sauce of stock, usually with
a bit of flour in it.

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But Marco's doesn't have that.
His is very delicate.

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It's a really complex sauce
with not a lot of ingredients.

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So it's going to be
a lot harder to balance

259
00:12:56,520 --> 00:12:57,920
and a lot harder
to stabilise at the end.

260
00:12:57,920 --> 00:13:00,960
So, I think, really important
to get this veloute right.

261
00:13:00,960 --> 00:13:03,520
It's deceptively simple
in that there's only three elements,

262
00:13:03,520 --> 00:13:05,280
but they have to be cooked perfectly.

263
00:13:05,280 --> 00:13:07,200
As Marco said, there's nowhere
to hide behind this dish.

264
00:13:07,200 --> 00:13:09,120
So I'm reading everything twice
and just checking

265
00:13:09,120 --> 00:13:11,320
and making sure
that it matches Marco's.

266
00:13:11,320 --> 00:13:12,360
I want the immunity,

267
00:13:12,360 --> 00:13:14,320
but I also really just want
to impress Marco, so...

268
00:13:15,800 --> 00:13:18,760
I don't have time to feel anything.
I'm practically numb.

269
00:13:18,760 --> 00:13:20,360
45 minutes.

270
00:13:20,360 --> 00:13:22,800
Talk about your speed pressure test.

271
00:13:22,800 --> 00:13:25,840
You don't have time.
You just cannot overthink things.

272
00:13:28,680 --> 00:13:29,800
Which I tend to do.

273
00:13:31,080 --> 00:13:33,520
Straightaway, I start making
the fish veloute.

274
00:13:35,560 --> 00:13:39,200
That ink sauce, it looks like oil
you would put in a car.

275
00:13:39,200 --> 00:13:42,880
It's just jet black
and glossy and thick.

276
00:13:42,880 --> 00:13:46,360
The taste -
it's almost fishy, but not.

277
00:13:46,360 --> 00:13:49,960
And it's so complex. I love it.

278
00:13:49,960 --> 00:13:52,000
Alvin.
Hi, Jock.

279
00:13:52,000 --> 00:13:53,600
How are you, Alvin?

280
00:13:53,600 --> 00:13:55,720
Are you feeling confident?
Um...

281
00:13:55,720 --> 00:13:57,000
No, not really.

282
00:13:57,000 --> 00:14:00,240
Not helped by people like you
being in the kitchen.

283
00:14:00,240 --> 00:14:02,480
Are you scared of him?
Oh, just a little bit.

284
00:14:02,480 --> 00:14:04,840
Just remember, you do that
to yourself, Alvin.

285
00:14:05,880 --> 00:14:07,640
I know. I do. I do.

286
00:14:07,640 --> 00:14:09,720
Any words of advice, Marco?

287
00:14:09,720 --> 00:14:13,360
Allow your instinct
and your palate to dictate

288
00:14:13,360 --> 00:14:15,400
and to make your decisions.

289
00:14:15,400 --> 00:14:16,800
Follow your heart.

290
00:14:16,800 --> 00:14:17,960
Good luck.
Thank you.

291
00:14:17,960 --> 00:14:21,160
Marco comes to my bench,
and he's got such a presence.

292
00:14:21,160 --> 00:14:24,480
And I remember the words
that he spoke today -

293
00:14:24,480 --> 00:14:28,480
that I have to use my hands, my
brain, and my heart to be an artist.

294
00:14:28,480 --> 00:14:31,240
And that is something
that I needed to hear.

295
00:14:32,360 --> 00:14:35,160
For the longest time in my life,

296
00:14:35,160 --> 00:14:40,160
I've been trained to use my brain -
study, study, study.

297
00:14:40,160 --> 00:14:43,840
It's almost like I'm forbidden
to use my heart

298
00:14:43,840 --> 00:14:46,840
and my passion, which is cooking.

299
00:14:46,840 --> 00:14:51,520
So, to be back, and to be able
to cook every day in this kitchen

300
00:14:51,520 --> 00:14:52,960
is a gift.

301
00:14:52,960 --> 00:14:54,160
It's a gift.

302
00:15:00,800 --> 00:15:02,640
Uh... Brrrr.

303
00:15:02,640 --> 00:15:04,120
ALDO: Come on, guys.

304
00:15:05,640 --> 00:15:08,720
KEYMA: Of course I want
to impress Marco today,

305
00:15:08,720 --> 00:15:10,200
and show him my skills,

306
00:15:10,200 --> 00:15:13,920
and let the judges know
that I know how to cook seafood.

307
00:15:15,920 --> 00:15:19,000
I grew up smelling seafood
all the time,

308
00:15:19,000 --> 00:15:21,040
eating seafood all the time.

309
00:15:21,040 --> 00:15:24,280
We will go to the beach
and my grandma will give us buckets

310
00:15:24,280 --> 00:15:27,880
and we just take pipis out of
the sand and then they will cook it.

311
00:15:27,880 --> 00:15:31,160
So it represents family
so much to me.

312
00:15:32,800 --> 00:15:36,720
My cooking style
is Latin/Caribbean styles.

313
00:15:37,720 --> 00:15:40,160
It has to be rustic.
It's on the rustic side.

314
00:15:40,160 --> 00:15:42,800
It's the humble style of cooking.

315
00:15:44,960 --> 00:15:48,080
I think the difficulty
about this challenge

316
00:15:48,080 --> 00:15:51,960
is that I don't think I have
a similar style to Marco.

317
00:15:51,960 --> 00:15:53,800
Hello. How are you?
JOCK: Keyma.

318
00:15:53,800 --> 00:15:56,040
He's very refined
in the way he does things.

319
00:15:56,040 --> 00:15:58,360
I'm good. How are you, Keyma?

320
00:15:58,360 --> 00:16:00,240
Even though it's so simple,

321
00:16:00,240 --> 00:16:03,320
I feel there's a lot more
to this dish that I'm not seeing.

322
00:16:04,600 --> 00:16:06,600
Is it too high? (CHUCKLES)

323
00:16:06,600 --> 00:16:07,760
Did I say that?

324
00:16:07,760 --> 00:16:11,240
I think it's going to be really hard,
especially this sauce,

325
00:16:11,240 --> 00:16:16,480
because I feel it has, like,
a complexity of flavour in it.

326
00:16:16,480 --> 00:16:19,400
And I cook a bit more rustic.

327
00:16:19,400 --> 00:16:22,160
Allow Mother Nature
to be the artist.

328
00:16:22,160 --> 00:16:23,560
Yeah, yeah.

329
00:16:23,560 --> 00:16:28,440
So I...I'm a bit concerned
about the sauce.

330
00:16:28,440 --> 00:16:30,640
Put your energies into the cooking.

331
00:16:31,960 --> 00:16:33,600
Not the messing around.

332
00:16:34,640 --> 00:16:36,680
It's so overwhelming.

333
00:16:40,080 --> 00:16:41,600
(SIGHS) Oh, my God.

334
00:16:50,560 --> 00:16:53,000
You have absolutely
no time to waste.

335
00:16:53,000 --> 00:16:55,360
15 minutes down, 30 minutes to go!

336
00:16:55,360 --> 00:16:57,720
(SHOUTS OF ENCOURAGEMENT)

337
00:16:57,720 --> 00:17:00,520
ALDO: Who's going to win these
Greek games today? Come on, guys.

338
00:17:00,520 --> 00:17:02,800
MAN: Let's go, guys! Come on!

339
00:17:02,800 --> 00:17:07,520
We have the incredible Marco
Pierre White in the house today.

340
00:17:07,520 --> 00:17:09,440
JOCK: Mindy.
Hey.

341
00:17:09,440 --> 00:17:12,200
So nice to see you, Marco.
Thanks for coming back.

342
00:17:12,200 --> 00:17:14,920
It's nice to be with you.
You love the dish, obviously.

343
00:17:14,920 --> 00:17:16,680
Yeah. We say in our culture

344
00:17:16,680 --> 00:17:18,760
that we stand on the shoulders
of our ancestors.

345
00:17:18,760 --> 00:17:20,680
And I feel like cooking
in this kitchen today,

346
00:17:20,680 --> 00:17:23,280
a lot of us stand on the shoulders
of people like you.

347
00:17:23,280 --> 00:17:24,920
Well, you're very kind
with your words.

348
00:17:24,920 --> 00:17:27,600
My mother used to say something
very similar -

349
00:17:27,600 --> 00:17:30,600
a tree without roots
is a piece of wood.

350
00:17:31,600 --> 00:17:33,200
Continue what you're doing well.

351
00:17:33,200 --> 00:17:35,200
Ooh, goose bumps.

352
00:17:35,200 --> 00:17:40,560
With Marco, his presence really
motivates and drives you.

353
00:17:40,560 --> 00:17:43,000
This dish is older than you are.
Is it?

354
00:17:43,000 --> 00:17:45,040
Yeah.
There you go. Didn't know that.

355
00:17:45,040 --> 00:17:47,720
That's intimidating, but yes.

356
00:17:47,720 --> 00:17:51,200
Or the other side,
he brings a lot of nerves.

357
00:17:53,600 --> 00:17:55,440
They're quite silenced, aren't they?

358
00:17:57,520 --> 00:18:00,920
This would've been a nervous cook
for them today, cooking for you.

359
00:18:00,920 --> 00:18:02,480
They're bound to be nervous.

360
00:18:02,480 --> 00:18:04,520
Is the butter not in the fridge?

361
00:18:04,520 --> 00:18:05,840
WOMAN: What? Yeah.

362
00:18:05,840 --> 00:18:07,840
Today is definitely not
my style of food,

363
00:18:07,840 --> 00:18:10,840
so I'm definitely worried
about the cook.

364
00:18:10,840 --> 00:18:14,320
15 minutes into the cook, and I'm
struggling with the fish veloute.

365
00:18:15,720 --> 00:18:18,200
(MUTTERS RECIPE INSTRUCTIONS)

366
00:18:18,200 --> 00:18:19,760
Marco's style of cooking

367
00:18:19,760 --> 00:18:23,240
is really, really classical French,
super refined.

368
00:18:23,240 --> 00:18:25,840
He knows his way around
really simple flavours

369
00:18:25,840 --> 00:18:29,120
and making them really,
really fancy.

370
00:18:29,120 --> 00:18:32,360
But that's so far from
what I usually cook.

371
00:18:32,360 --> 00:18:35,080
Vietnamese food, simple flavours,

372
00:18:35,080 --> 00:18:37,440
but heaps of them that makes it,
you know, really complex.

373
00:18:38,960 --> 00:18:41,040
Tommy.
Hello. Nice to meet you.

374
00:18:41,040 --> 00:18:42,480
Tommy, how are you?

375
00:18:42,480 --> 00:18:44,320
I'm just trying to crack on
with this recipe,

376
00:18:44,320 --> 00:18:46,200
making sure I do
everything perfectly.

377
00:18:46,200 --> 00:18:49,800
(SIGHS) This dish is so,
you know, perfectly simple.

378
00:18:49,800 --> 00:18:53,240
It definitely does make me nervous.
I'm very, very nervous right now.

379
00:18:53,240 --> 00:18:55,120
But I'm just...

380
00:18:55,120 --> 00:18:57,120
You feel nervous, man.
What's going on?

381
00:18:57,120 --> 00:18:58,640
You know, it's such a simple dish

382
00:18:58,640 --> 00:19:01,320
that even a slight difference
will be obvious.

383
00:19:01,320 --> 00:19:03,240
Don't panic. No, no,
no, no, no, no, no.

384
00:19:03,240 --> 00:19:05,960
You know, you have to be precise.
Yeah.

385
00:19:05,960 --> 00:19:08,000
Enjoy.

386
00:19:08,000 --> 00:19:10,000
I can't let this stress take over

387
00:19:10,000 --> 00:19:12,240
if I want any shot at
winning this immunity.

388
00:19:12,240 --> 00:19:14,080
I'm really going to
rely on the recipe.

389
00:19:14,080 --> 00:19:17,200
(MUTTERS RECIPE INSTRUCTIONS)

390
00:19:17,200 --> 00:19:19,560
So to finish off my veloute,

391
00:19:19,560 --> 00:19:22,560
the recipe says to reduce
the fish stock by half.

392
00:19:22,560 --> 00:19:24,400
I'm not taking any chances.

393
00:19:24,400 --> 00:19:26,920
I'm going to weigh it at full,
reduce it,

394
00:19:26,920 --> 00:19:29,680
and then weigh it again
till I get that perfect level.

395
00:19:29,680 --> 00:19:30,720
Perfect.

396
00:19:30,720 --> 00:19:33,040
"Pour in the cream and..." (MUTTERS)

397
00:19:34,640 --> 00:19:36,560
I don't cook well when I'm stressed.

398
00:19:36,560 --> 00:19:39,280
I'm trying to keep calm,
follow the recipe

399
00:19:39,280 --> 00:19:41,160
and just cook, cook, cook.

400
00:19:42,280 --> 00:19:45,440
KEYMA: I have the first batch
of the fish veloute.

401
00:19:45,440 --> 00:19:51,040
I don't think I can say my style
of cooking is very Marco style.

402
00:19:51,040 --> 00:19:52,920
1.5mm.

403
00:19:52,920 --> 00:19:55,840
Oh, my God, I'm so nervous
about this challenge.

404
00:19:55,840 --> 00:19:59,400
Time is just flying, and,
yeah, I just need to move.

405
00:19:59,400 --> 00:20:02,040
Next, I have to prepare the seafood.

406
00:20:02,040 --> 00:20:06,040
I love cooking seafood all the time,
so hopefully some of that knowledge

407
00:20:06,040 --> 00:20:09,040
I have, it pays off
into today's challenge.

408
00:20:09,040 --> 00:20:12,600
To clean the calamari,
I remove the tentacles slowly,

409
00:20:12,600 --> 00:20:15,400
so all the entrails
come with the tentacles.

410
00:20:15,400 --> 00:20:17,640
Definitely very important part
of the process,

411
00:20:17,640 --> 00:20:19,880
to clean the calamari properly.

412
00:20:19,880 --> 00:20:22,160
You don't want to leave
any of the skin,

413
00:20:22,160 --> 00:20:24,880
which is also like rubbery and sandy.

414
00:20:26,000 --> 00:20:32,000
Calamari used to be a staple
in my house, like, growing up,

415
00:20:32,000 --> 00:20:36,520
because it was the most accessible
seafood in Venezuela.

416
00:20:36,520 --> 00:20:39,520
My mum used to just bring
kilos and kilos of calamari

417
00:20:39,520 --> 00:20:41,400
and taught me to clean them all.

418
00:20:41,400 --> 00:20:43,920
When I started peeling the calamari,

419
00:20:43,920 --> 00:20:48,120
it just brought me back home,
in a way. I feel great.

420
00:20:48,120 --> 00:20:49,960
ANDY: Look at it. It's perfect.

421
00:20:49,960 --> 00:20:51,240
Ink sac's still in there.

422
00:20:51,240 --> 00:20:55,400
I'm hoping to be able to
tap into my memories

423
00:20:55,400 --> 00:20:59,600
and my love for seafood and then
just pour it all in that dish.

424
00:21:05,280 --> 00:21:08,560
I'm feeling good at the moment.
Keeping up to pace.

425
00:21:08,560 --> 00:21:10,160
Just made the fish veloute.

426
00:21:10,160 --> 00:21:12,720
Currently preparing my squid,

427
00:21:12,720 --> 00:21:15,640
making sure that it's done properly.

428
00:21:15,640 --> 00:21:17,520
This, I think, will
take the most time

429
00:21:17,520 --> 00:21:21,720
because we're given a whole calamari
that we literally have to clean.

430
00:21:21,720 --> 00:21:23,240
Beak is out.

431
00:21:23,240 --> 00:21:26,960
Didn't break any ink sac,
which is always a bonus.

432
00:21:26,960 --> 00:21:31,400
Looking at what Keyma's doing,
she's really clean and tidy.

433
00:21:31,400 --> 00:21:34,800
Clearly, she's done this before,
as opposed to me who hasn't.

434
00:21:34,800 --> 00:21:36,800
Like, I'm all over the place.

435
00:21:38,480 --> 00:21:39,680
On the front.

436
00:21:39,680 --> 00:21:41,520
Sorry, sorry, sorry.

437
00:21:41,520 --> 00:21:44,800
On the front of the bench.
Not even on the floor.

438
00:21:44,800 --> 00:21:48,160
Like, look at this.
Stop. Don't.

439
00:21:48,160 --> 00:21:50,000
What I remember
from Marco's dish

440
00:21:50,000 --> 00:21:51,600
is everything so clean and precise.

441
00:21:51,600 --> 00:21:55,920
It's worth spending that extra time
in making them look perfect.

442
00:21:55,920 --> 00:21:56,960
Come on, guys.

443
00:21:58,400 --> 00:21:59,520
I'm feeling good at this point.

444
00:21:59,520 --> 00:22:02,120
I'm just finishing off
cleaning down the calamari.

445
00:22:02,120 --> 00:22:04,400
I brushed the membrane off
from the tentacles.

446
00:22:04,400 --> 00:22:06,440
Michael.
Hello, Jock. Marco.

447
00:22:06,440 --> 00:22:09,360
How are you?
I'm well. I'm having a good time.

448
00:22:09,360 --> 00:22:12,160
This is an amazing dish.
Yeah, deliciously simple.

449
00:22:12,160 --> 00:22:15,200
Yeah. I mean, I remember we got
to cook with you on our season

450
00:22:15,200 --> 00:22:16,520
at Felix Restaurant.

451
00:22:16,520 --> 00:22:18,320
We did a challenge.
We were the losing team.

452
00:22:18,320 --> 00:22:20,920
You were the losing team?
You did stuffed quail, didn't you?

453
00:22:20,920 --> 00:22:23,000
Stuffed quail...
We had to do, like, 100 people.

454
00:22:23,000 --> 00:22:25,320
We did and it took us way too long
to get the quail to you, yeah.

455
00:22:25,320 --> 00:22:27,360
How long for my quail?
How long for my quail?

456
00:22:27,360 --> 00:22:29,000
Four minutes, Marco. Four minutes.

457
00:22:29,000 --> 00:22:31,320
Four minutes?! Are you crazy?
I want it in one!

458
00:22:31,320 --> 00:22:33,960
Such a small bird causes
such a big disaster.

459
00:22:33,960 --> 00:22:36,120
That's right, you went down
terribly badly.

460
00:22:36,120 --> 00:22:38,560
Yeah, I remember that.
So you were on that ship that sunk?

461
00:22:38,560 --> 00:22:39,560
I was, yeah.

462
00:22:39,560 --> 00:22:41,480
That was a little glimpse into
what it would have been like

463
00:22:41,480 --> 00:22:42,520
to work for Marco.

464
00:22:42,520 --> 00:22:44,240
I don't think he would have been
as patient with us

465
00:22:44,240 --> 00:22:45,480
had we been professionals.

466
00:22:45,480 --> 00:22:47,720
So you've come back to win?
I have.

467
00:22:47,720 --> 00:22:49,760
But a lot's happened
in those 11 years.

468
00:22:49,760 --> 00:22:51,200
I've got a career in food

469
00:22:51,200 --> 00:22:53,520
and I'm definitely a better cook
than back then, that's for sure.

470
00:22:53,520 --> 00:22:55,720
You've turned your dream
almost into a reality.

471
00:22:55,720 --> 00:22:57,760
Pinch myself every day.

472
00:22:57,760 --> 00:23:00,040
I would love to make up for
that quail a disaster

473
00:23:00,040 --> 00:23:01,280
and win the immunity.

474
00:23:01,280 --> 00:23:02,280
Thank you.
Good luck.

475
00:23:02,280 --> 00:23:04,000
Thanks, guys. Squid's done.

476
00:23:04,000 --> 00:23:05,120
Here we go.

477
00:23:05,120 --> 00:23:06,600
WOMAN: That's it, Harry.
Give it a pull.

478
00:23:08,120 --> 00:23:11,160
ALDO: Oh, look at the squid.

479
00:23:11,160 --> 00:23:14,080
How's Montana going?
She's a little dark horse.

480
00:23:17,240 --> 00:23:18,720
This is madness.

481
00:23:21,000 --> 00:23:24,280
20 minutes to go, and
I'm still cleaning my calamari.

482
00:23:24,280 --> 00:23:27,520
It's so finicky and sort of,
like, fragile.

483
00:23:27,520 --> 00:23:29,560
They're so difficult to clean.

484
00:23:29,560 --> 00:23:32,920
And I realise I'm spending
a lot of time in this

485
00:23:32,920 --> 00:23:35,600
and people are moving on
to their sauce.

486
00:23:37,800 --> 00:23:40,560
With a pressure test
that is 45 minutes long,

487
00:23:40,560 --> 00:23:44,280
you really don't have time
and you can't afford to fall behind.

488
00:23:44,280 --> 00:23:46,240
I need to handle this better,
I think.

489
00:23:46,240 --> 00:23:48,640
I still have to cook these suckers

490
00:23:48,640 --> 00:23:52,240
and make sure the ink sauce
is properly balanced.

491
00:23:52,240 --> 00:23:54,040
Far out.

492
00:23:54,040 --> 00:23:56,120
I am very quickly
running out of time.

493
00:24:08,480 --> 00:24:09,920
Cooks!

494
00:24:11,120 --> 00:24:12,920
Remember what I told you.

495
00:24:12,920 --> 00:24:15,600
Taste, taste, taste.

496
00:24:15,600 --> 00:24:17,800
15 minutes to go.

497
00:24:17,800 --> 00:24:20,480
(ALL SHOUT ENCOURAGEMENT)

498
00:24:20,480 --> 00:24:22,040
MINDY: OK, watch this for me, guys.

499
00:24:22,040 --> 00:24:24,400
'Cause I need to bring
that back to the boil, OK?

500
00:24:24,400 --> 00:24:26,640
You're not allowing that calamari
to get the better of you, are you?

501
00:24:26,640 --> 00:24:27,640
No.

502
00:24:27,640 --> 00:24:30,200
Taking my time on it while
obviously managing everything else.

503
00:24:30,200 --> 00:24:33,080
Just teach yourself to
absorb pressure.

504
00:24:33,080 --> 00:24:34,400
Yes.

505
00:24:34,400 --> 00:24:36,280
WOMAN: Beautiful, Alvin.
(ALVIN GROANS)

506
00:24:38,840 --> 00:24:40,720
Marco, everyone's talking about
the sauce

507
00:24:40,720 --> 00:24:42,680
and how it's so perfectly balanced.

508
00:24:42,680 --> 00:24:45,320
What is the balance mean
to the man who created it?

509
00:24:45,320 --> 00:24:48,600
Well, firstly, there's
no real recipe for the ink.

510
00:24:48,600 --> 00:24:52,240
You stop putting the ink in once
you've got the desired colour.

511
00:24:52,240 --> 00:24:53,600
And once you've got
the desired colour,

512
00:24:53,600 --> 00:24:55,480
you should have
the desired texture.

513
00:24:55,480 --> 00:24:57,360
But because this ink's quite salty,

514
00:24:57,360 --> 00:25:00,120
they're going to have to readjust
a little bit of fish stock,

515
00:25:00,120 --> 00:25:02,960
maybe a little bit of cream, a little
lemon, a little sliver of ginger

516
00:25:02,960 --> 00:25:04,600
to knock back the fishiness.

517
00:25:04,600 --> 00:25:06,160
The one thing
that you should dictate

518
00:25:06,160 --> 00:25:08,240
is your instinct, your palate.

519
00:25:08,240 --> 00:25:11,600
Yes, they've only got a few scallops
to cook and a little bit of calamari,

520
00:25:11,600 --> 00:25:14,880
but it will be interesting
to see how well they do it.

521
00:25:14,880 --> 00:25:16,520
You should treat the pan
like a clock.

522
00:25:16,520 --> 00:25:20,320
One, two, three, four,
five, six, seven.

523
00:25:20,320 --> 00:25:22,280
When you place your last one in,

524
00:25:22,280 --> 00:25:25,560
then you turn the first,
so they all cook evenly.

525
00:25:25,560 --> 00:25:27,040
And just watch them now,

526
00:25:27,040 --> 00:25:30,160
you can start to see
their pace is picking up.

527
00:25:33,840 --> 00:25:36,560
KEYMA: The seafood's done and
ready to go. I just leave it aside.

528
00:25:36,560 --> 00:25:39,400
And now I have to get back
into my ink sauce.

529
00:25:39,400 --> 00:25:43,280
The ink sauce was such
an important element in the dish.

530
00:25:43,280 --> 00:25:45,640
It needs to be balanced perfectly.

531
00:25:45,640 --> 00:25:47,520
Marco's sauce, it's amazing.

532
00:25:47,520 --> 00:25:50,000
It's very subtle, very elegant.

533
00:25:50,000 --> 00:25:53,040
Have you ever used ink before?
I've tried it.

534
00:25:53,040 --> 00:25:55,320
Just remember there's a lot of salt,

535
00:25:55,320 --> 00:25:58,600
so you have to be prepared
to sort of adjust.

536
00:25:58,600 --> 00:26:00,000
Yeah.
Good luck.

537
00:26:02,040 --> 00:26:04,600
It's going to be really hard
because in the recipe,

538
00:26:04,600 --> 00:26:07,880
there's no specific amount for ink.

539
00:26:07,880 --> 00:26:12,200
(MUTTERS RECIPE INSTRUCTIONS)

540
00:26:12,200 --> 00:26:15,040
The first thing I do is just to try
a little bit of the ink.

541
00:26:16,360 --> 00:26:18,920
And it's, whoa, super salty.

542
00:26:18,920 --> 00:26:22,120
So I just do, like,
half a teaspoon first,

543
00:26:22,120 --> 00:26:24,760
then I just go bit by bit
until it has a colour.

544
00:26:27,720 --> 00:26:30,360
I'm adding some ginger.

545
00:26:30,360 --> 00:26:31,840
1.5mm.

546
00:26:31,840 --> 00:26:34,400
And I'm just trying to remember
what was the flavour

547
00:26:34,400 --> 00:26:37,840
of Marco's sauce compared to mine.

548
00:26:37,840 --> 00:26:40,560
It's nice.
I think it was a bit more acidic.

549
00:26:40,560 --> 00:26:41,720
So yeah.

550
00:26:47,520 --> 00:26:48,760
Mmm.

551
00:26:50,160 --> 00:26:52,080
I've got my seafood prepped,

552
00:26:52,080 --> 00:26:54,760
so now I'm just going to read through
the finishing element of the sauce.

553
00:26:54,760 --> 00:26:57,840
I've done everything right to this
point by following Marco's recipe.

554
00:26:57,840 --> 00:26:58,960
"Small amounts to start with."

555
00:26:58,960 --> 00:27:00,520
But on following the recipe,

556
00:27:00,520 --> 00:27:02,200
the sauce,
and there's no measurement.

557
00:27:02,200 --> 00:27:04,440
ALDO: Come on, Michael.

558
00:27:04,440 --> 00:27:05,880
Marco says to use your instincts,

559
00:27:05,880 --> 00:27:08,360
which is not a good sign for me
in a pressure test.

560
00:27:08,360 --> 00:27:10,720
I think I've got good instincts
when it comes to cooking dishes,

561
00:27:10,720 --> 00:27:12,240
but mainly when they're my dishes,

562
00:27:12,240 --> 00:27:13,960
not three-Michelin-starred
Marco dishes.

563
00:27:13,960 --> 00:27:16,280
So, yeah, I'm not sure
about this one.

564
00:27:17,720 --> 00:27:20,240
I'm just going to have to taste
and taste and taste along the way

565
00:27:20,240 --> 00:27:22,600
to make sure my sauce is as close
to Marco's as possible,

566
00:27:22,600 --> 00:27:24,440
because that's the goal today -
to match his.

567
00:27:25,920 --> 00:27:28,560
MELISSA: 10 minutes to go!

568
00:27:28,560 --> 00:27:29,840
ANDY: Let's go, guys! Come on!

569
00:27:31,320 --> 00:27:32,840
Stop squidding around!

570
00:27:32,840 --> 00:27:34,280
JULIE: God, that was bad.

571
00:27:35,320 --> 00:27:36,760
You're a shocker, mate.

572
00:27:36,760 --> 00:27:40,280
Just finish up prepping
my scallops and my squid.

573
00:27:40,280 --> 00:27:43,480
Cleaning the seafood took
longer than I wanted.

574
00:27:43,480 --> 00:27:47,280
And because I've fallen behind,
the panic's setting in.

575
00:27:47,280 --> 00:27:49,400
I need to move on to the ink sauce.

576
00:27:51,160 --> 00:27:56,000
As I'm cooking, Marco's words
that he spoke today really echoes.

577
00:28:00,680 --> 00:28:04,240
I have to use my heart
because I am an artist.

578
00:28:05,240 --> 00:28:07,120
Now it's time to follow my heart

579
00:28:07,120 --> 00:28:09,840
and to actually do
the thing that I love.

580
00:28:11,720 --> 00:28:17,160
I just need to breathe and then
cook the sauce with my heart.

581
00:28:17,160 --> 00:28:19,920
Balancing flavour is
the one thing that I can do.

582
00:28:19,920 --> 00:28:21,800
So, you know, I'm going to try
and do this well.

583
00:28:21,800 --> 00:28:25,440
Working quickly, I add some ink
in there and I start whisking it in.

584
00:28:25,440 --> 00:28:28,600
Also trying to remember
the colour of this sauce

585
00:28:28,600 --> 00:28:30,080
was actually quite dark.

586
00:28:30,080 --> 00:28:31,160
It needs to be adjusted a bit.

587
00:28:33,400 --> 00:28:35,320
JULIE: The sauce is
a nice colour, Alvin.

588
00:28:35,320 --> 00:28:37,280
Thank you, Julie.

589
00:28:37,280 --> 00:28:38,840
Looks amazing.

590
00:28:38,840 --> 00:28:40,600
(MUTTERS)

591
00:28:40,600 --> 00:28:43,200
It's looking good. I'm just sort of
now playing with the flavour.

592
00:28:43,200 --> 00:28:45,600
I'm not even looking at the recipe.

593
00:28:45,600 --> 00:28:48,040
I use my judgement
and trust my palate.

594
00:28:48,040 --> 00:28:50,560
Oh, my God, that tastes amazing.

595
00:28:50,560 --> 00:28:53,960
I am fighting my way back
and catching up.

596
00:28:53,960 --> 00:28:56,280
I would love to win immunity today.

597
00:28:56,280 --> 00:28:58,400
You automatically get into
the top 12,

598
00:28:58,400 --> 00:29:00,000
which is halfway through
the competition.

599
00:29:04,840 --> 00:29:06,120
HARRY: It's so good.

600
00:29:06,120 --> 00:29:07,960
DANIEL: Guys, you've got
about six minutes, eh?

601
00:29:08,960 --> 00:29:10,160
Harry, how's the sauce going?

602
00:29:10,160 --> 00:29:12,560
It's good. It's good.

603
00:29:12,560 --> 00:29:14,920
Marco's advice was
to cook with confidence,

604
00:29:14,920 --> 00:29:17,040
which is often what the judges
tell me, as it is.

605
00:29:17,040 --> 00:29:20,120
To finish off the sauce, I check
that I'm getting the ingredients

606
00:29:20,120 --> 00:29:21,320
in there that I need.

607
00:29:21,320 --> 00:29:24,840
Quantity-wise, I'm working by taste,
and that's what makes a good chef.

608
00:29:24,840 --> 00:29:26,320
And that's what I'm trying to

609
00:29:26,320 --> 00:29:28,000
reiterate to myself
over and over again,

610
00:29:28,000 --> 00:29:30,200
is to trust this
and not get stuck in this.

611
00:29:33,960 --> 00:29:37,320
MINDY: Seasoning,
lemon, squid, ginger.

612
00:29:37,320 --> 00:29:38,400
I like it.

613
00:29:38,400 --> 00:29:40,760
Squid ink sauce,
I'm actually really happy.

614
00:29:40,760 --> 00:29:42,640
I'm going to use this sauce
moving forward.

615
00:29:42,640 --> 00:29:44,400
I love the flavour of it.

616
00:29:44,400 --> 00:29:47,880
It's slick, it's smooth,
it's got so much flavour.

617
00:29:47,880 --> 00:29:51,080
SARAH: Oh, you have to
wipe your mouth again.

618
00:29:51,080 --> 00:29:52,680
It's like you turned into a goth.

619
00:29:52,680 --> 00:29:54,440
(LAUGHTER)

620
00:29:54,440 --> 00:29:56,800
Don't let me have black teeth
on telly, babe, come on.

621
00:29:56,800 --> 00:29:59,800
Pretty damn intimidating
having Marco at my bench.

622
00:29:59,800 --> 00:30:02,160
Don't even remember what happened
or what I said.

623
00:30:02,160 --> 00:30:05,680
So far I have got my
fish veloute on the go.

624
00:30:05,680 --> 00:30:09,000
I've got my scallops
and calamari prepped

625
00:30:09,000 --> 00:30:11,040
and I'm just working on my sauce
at the moment.

626
00:30:11,040 --> 00:30:15,080
I'm behind,
but I need to do this properly.

627
00:30:15,080 --> 00:30:17,560
How is it, Mon?
Oh, very salty.

628
00:30:17,560 --> 00:30:19,840
Hey, I just wanted to gauge.
No, it's good.

629
00:30:19,840 --> 00:30:22,080
I've never really worked
with squid ink.

630
00:30:22,080 --> 00:30:24,040
Are you happy with it, Mon?
Who knows?

631
00:30:24,040 --> 00:30:26,760
So it's definitely an unfamiliar
ingredient for me.

632
00:30:27,880 --> 00:30:31,160
Six minutes left, and I've only
just finished cleaning up the seafood

633
00:30:31,160 --> 00:30:33,320
and I've hit a big roadblock.

634
00:30:33,320 --> 00:30:35,720
Ah! (READS) "Put the
cuttlefish into..."

635
00:30:37,240 --> 00:30:39,400
It doesn't have, like,
grams or anything for it.

636
00:30:39,400 --> 00:30:41,760
There's no actual measurements
on the recipe.

637
00:30:41,760 --> 00:30:43,720
Yeah, I don't understand...

638
00:30:43,720 --> 00:30:46,720
I was following this recipe to the T,

639
00:30:46,720 --> 00:30:49,160
and I feel like I don't have
the intuition

640
00:30:49,160 --> 00:30:50,880
to balance such a delicate sauce.

641
00:30:50,880 --> 00:30:52,280
Oh, what the hell?

642
00:30:54,360 --> 00:30:57,760
Three elements today,
that means it has to be perfect.

643
00:30:57,760 --> 00:30:58,960
How much ginger?

644
00:31:02,520 --> 00:31:05,640
If I don't get this right, then
I might as well just forget immunity.

645
00:31:19,600 --> 00:31:21,520
and you got five minutes to do it.

646
00:31:21,520 --> 00:31:24,640
(CONTESTANTS CHEER FROM THE GANTRY)

647
00:31:27,520 --> 00:31:29,600
TOMMY: The ink sauce is so important
to this dish.

648
00:31:29,600 --> 00:31:33,600
It binds the flavours of the scallop
and the calamari all together.

649
00:31:33,600 --> 00:31:34,880
It has to be perfect.

650
00:31:34,880 --> 00:31:37,000
I'm definitely worried about it,
but I'm just going to hope

651
00:31:37,000 --> 00:31:40,720
that I can do really well
and just knock it out of the park.

652
00:31:40,720 --> 00:31:43,120
But I've got to really
shake this off.

653
00:31:43,120 --> 00:31:45,120
You're almost done, man. Keep going.

654
00:31:45,120 --> 00:31:49,200
Time is running out,
and I've got to trust my gut.

655
00:31:49,200 --> 00:31:51,080
And I've gotta trust
my cooking skills.

656
00:31:51,080 --> 00:31:52,760
This isn't even close to flat.

657
00:31:52,760 --> 00:31:56,400
I'm moving like crazy
in this kitchen.

658
00:31:56,400 --> 00:31:59,080
I need to prove to Marco
and the judges that I've grown

659
00:31:59,080 --> 00:32:01,560
and win the immunity.

660
00:32:01,560 --> 00:32:03,240
Yes. OK, that's good.

661
00:32:04,800 --> 00:32:06,120
KEYMA: I finish my sauce.

662
00:32:06,120 --> 00:32:08,200
Tastes just like the one
in my memories.

663
00:32:08,200 --> 00:32:09,200
Delicious.

664
00:32:09,200 --> 00:32:10,600
I'm pretty pleased with it

665
00:32:10,600 --> 00:32:14,360
and I need to move on cooking my
calamari and my scallops,

666
00:32:14,360 --> 00:32:18,600
so I have to start heating the pan
and then cooking this to perfection.

667
00:32:18,600 --> 00:32:22,840
Marco's seafood was barely
caramelised.

668
00:32:22,840 --> 00:32:25,200
So different from what I've tasted
before.

669
00:32:25,200 --> 00:32:27,480
So pure.

670
00:32:27,480 --> 00:32:29,480
It's like if you're having a scallop
from the sea

671
00:32:29,480 --> 00:32:31,920
and put it in your mouth.

672
00:32:31,920 --> 00:32:36,320
I know calamari and I know scallops
and I can go even by feel,

673
00:32:36,320 --> 00:32:40,000
but I'm still going to count
the 30 seconds.

674
00:32:40,000 --> 00:32:41,440
Don't worry, Marco.

675
00:32:41,440 --> 00:32:44,520
Put the scallops first,
then the calamari,

676
00:32:44,520 --> 00:32:46,680
then the tentacle.

677
00:32:46,680 --> 00:32:48,520
I'm watching it like a hawk.

678
00:32:48,520 --> 00:32:53,400
And I'm counting in my head
like, one, two, three.

679
00:32:53,400 --> 00:32:55,440
28, 29, 30.

680
00:32:55,440 --> 00:32:57,080
Flip.

681
00:32:57,080 --> 00:32:59,360
They're looking amazing.

682
00:32:59,360 --> 00:33:01,240
MELISSA: You can see the heat.
JOCK: Mm.

683
00:33:01,240 --> 00:33:02,240
Shimmers.

684
00:33:02,240 --> 00:33:03,920
That pan looks over-hot, doesn't it?

685
00:33:03,920 --> 00:33:06,760
You need the experience to have
the knowledge to know how hot

686
00:33:06,760 --> 00:33:08,040
the pan is.

687
00:33:08,040 --> 00:33:09,520
I remember you getting
the scallop pan

688
00:33:09,520 --> 00:33:10,680
and putting it close to your face.

689
00:33:10,680 --> 00:33:12,680
You could feel the heat radiating.

690
00:33:12,680 --> 00:33:14,360
You know how hot it is.

691
00:33:14,360 --> 00:33:16,760
But if it's too hot, you're cooked.

692
00:33:16,760 --> 00:33:20,000
Who's going to overcook the scallops
or over caramelise them?

693
00:33:20,000 --> 00:33:23,000
MICHAEL: My sauce definitely
isn't similar to Marco's.

694
00:33:24,320 --> 00:33:27,280
So, time to cook my seafood.

695
00:33:27,280 --> 00:33:30,040
I cook squid quite a lot at home.
Cook with scallops a lot too.

696
00:33:30,040 --> 00:33:31,440
Usually throw them on the barbie,
though.

697
00:33:31,440 --> 00:33:33,000
There's not a lot of finesse to that.

698
00:33:33,000 --> 00:33:34,760
Marco's didn't have
a lot of caramelisation,

699
00:33:34,760 --> 00:33:37,440
so I'm going to make sure I don't
have too much on mine either.

700
00:33:37,440 --> 00:33:39,200
It's really just about watching it
and making sure

701
00:33:39,200 --> 00:33:41,480
I'm as focused as possible.

702
00:33:41,480 --> 00:33:43,720
It's going to come down
to the tiniest little bits

703
00:33:43,720 --> 00:33:46,920
of how well you've reproduced
Marco's recipe.

704
00:33:46,920 --> 00:33:49,960
Marco's scallops and calamari,
they're just kissed by the pan.

705
00:33:49,960 --> 00:33:52,280
It's a beautiful way of cooking it,
but hard.

706
00:33:52,280 --> 00:33:54,960
I cook each them for 30 seconds
on each side.

707
00:33:54,960 --> 00:33:56,960
It's so hard to know if...

708
00:33:56,960 --> 00:33:59,120
Like, I can't remember exactly
what Marco's looked like.

709
00:33:59,120 --> 00:34:00,120
I don't know.

710
00:34:00,120 --> 00:34:03,240
I would usually cook seafood
for longer, but if I overcook them,

711
00:34:03,240 --> 00:34:04,400
they're dry and they're chewy.

712
00:34:04,400 --> 00:34:07,280
So I'm now questioning myself.

713
00:34:07,280 --> 00:34:09,320
No, I think that was how Marco
had his.

714
00:34:09,320 --> 00:34:12,840
I'm going to take them off and hope
and hope and hope.

715
00:34:12,840 --> 00:34:15,200
ALVIN: Happy with the sauce.
I've caught up.

716
00:34:15,200 --> 00:34:18,360
Now I need to actually cook
the calamari and scallops.

717
00:34:18,360 --> 00:34:19,960
You have to go with touch and feel.

718
00:34:19,960 --> 00:34:24,560
Sure there's a timing in the guide
of the recipe, but that's really it.

719
00:34:24,560 --> 00:34:25,760
I use my judgement.

720
00:34:25,760 --> 00:34:28,800
I touch and feel to make sure
there's still enough give

721
00:34:28,800 --> 00:34:30,760
in the scallops
and it's not too tough.

722
00:34:30,760 --> 00:34:33,560
And then I make sure I do
the same with the calamari.

723
00:34:36,560 --> 00:34:39,480
Cooks, two minutes remaining!

724
00:34:39,480 --> 00:34:41,760
(CHEERING)
ALDO: Come on, guys!

725
00:34:41,760 --> 00:34:44,880
Come on! Two minutes to go. Come on!

726
00:34:44,880 --> 00:34:46,520
JULIE: It's all happening now.

727
00:34:49,040 --> 00:34:51,200
How long do the squid
need to cook for, Min?

728
00:34:51,200 --> 00:34:55,760
"Cook the scallops and calamari
for approximately 30 seconds."

729
00:34:55,760 --> 00:34:58,920
Happy with the cook. It's definitely
30 seconds, 20 seconds...

730
00:34:58,920 --> 00:35:00,240
Just seconds in it.

731
00:35:00,240 --> 00:35:02,720
You can see it's just there.

732
00:35:02,720 --> 00:35:05,320
Beautiful, Mindy.

733
00:35:05,320 --> 00:35:08,040
Two minutes.
Perfect timing for service.

734
00:35:09,120 --> 00:35:11,640
Happy with it?
Yeah. Yeah.

735
00:35:11,640 --> 00:35:14,840
The thing that really jumped out
at me when we were tasting it

736
00:35:14,840 --> 00:35:17,240
was how sort of blonde
and how little colour they had.

737
00:35:17,240 --> 00:35:18,640
(SETS TIMER)

738
00:35:18,640 --> 00:35:20,920
TOMMY: I've only got two minutes
left.

739
00:35:20,920 --> 00:35:22,480
I need to cook my seafood.

740
00:35:22,480 --> 00:35:23,760
30 seconds each side.

741
00:35:23,760 --> 00:35:25,760
I just need to move on and make sure
I get this right.

742
00:35:25,760 --> 00:35:27,880
I'm definitely feeling the pressure.

743
00:35:27,880 --> 00:35:28,880
Far out.

744
00:35:28,880 --> 00:35:30,200
I fry them in the pan.

745
00:35:30,200 --> 00:35:33,560
I've used a timer to check
30 seconds each side.

746
00:35:35,080 --> 00:35:36,760
(TIMER BEEPS)

747
00:35:38,760 --> 00:35:39,840
Yeah, good work, Tommy.

748
00:35:39,840 --> 00:35:41,360
And they're cooked
really, really well.

749
00:35:41,360 --> 00:35:42,360
That's good.

750
00:35:42,360 --> 00:35:43,480
One minute to go!

751
00:35:43,480 --> 00:35:45,280
Come on, Harry!
Come on, guys! Push!

752
00:35:45,280 --> 00:35:48,360
But I was so focused on getting
the scallops perfect.

753
00:35:48,360 --> 00:35:51,160
But I've forgotten about
my calamari.

754
00:35:51,160 --> 00:35:53,560
There's only one minute left
to get this perfect.

755
00:35:53,560 --> 00:35:55,240
Tommy.
Oh, my God.

756
00:35:55,240 --> 00:35:56,800
Chuck the calamari in the pan.

757
00:35:56,800 --> 00:35:57,800
Tommy!

758
00:35:57,800 --> 00:35:59,840
Turn around for one second.

759
00:35:59,840 --> 00:36:02,080
I look at the timer and it's not on.

760
00:36:04,120 --> 00:36:06,320
So I've got to go back to instincts,
you know.

761
00:36:06,320 --> 00:36:08,520
I'm counting in the back of my mind.

762
00:36:09,600 --> 00:36:13,840
I think I've counted
pretty correctly in my head,

763
00:36:13,840 --> 00:36:16,800
but I had to wing it
and that's worrying me.

764
00:36:16,800 --> 00:36:19,280
DAN: Keyma! You've got to plate up.

765
00:36:19,280 --> 00:36:20,920
Come on, Keyma! Plate up! Let's go.

766
00:36:20,920 --> 00:36:24,080
KEYMA: Last 30 seconds,
putting the sauce in the jug.

767
00:36:24,080 --> 00:36:25,600
WOMAN: Come on, guys!

768
00:36:25,600 --> 00:36:26,680
I plate it up.

769
00:36:26,680 --> 00:36:30,160
I tried to make it as close
as Marco's.

770
00:36:30,160 --> 00:36:34,440
I was even thinking about
the centimetres between the scallops

771
00:36:34,440 --> 00:36:37,760
and the calamari, and I thought
it was like, two fingers.

772
00:36:37,760 --> 00:36:38,840
It looks amazing.

773
00:36:38,840 --> 00:36:40,480
I'm so proud of it.

774
00:36:40,480 --> 00:36:42,120
Come on, Harry.
Come on, Michael.

775
00:36:42,120 --> 00:36:44,400
MICHAEL: My seafood is ready to go.

776
00:36:44,400 --> 00:36:47,320
Just caramelised, which is the
opposite of what I would do at home.

777
00:36:47,320 --> 00:36:49,520
So I'm just hoping
it replicates Marco's.

778
00:36:49,520 --> 00:36:51,240
Come on, guys. Come on.

779
00:36:51,240 --> 00:36:53,680
Make it look pretty.

780
00:36:53,680 --> 00:36:54,680
Beautiful, Alvin.

781
00:36:54,680 --> 00:36:56,000
Glossy as.

782
00:36:56,000 --> 00:36:57,240
Let's go.

783
00:36:57,240 --> 00:36:59,600
Alright, here it is.

784
00:36:59,600 --> 00:37:00,640
10!

785
00:37:00,640 --> 00:37:04,440
ALL: 9! 8! 7! 6!

786
00:37:04,440 --> 00:37:09,400
5! 4! 3! 2! 1!

787
00:37:09,400 --> 00:37:11,240
That's it!

788
00:37:11,240 --> 00:37:12,960
Yes, Mindy!

789
00:37:17,320 --> 00:37:18,320
MONTANA: How'd you go?

790
00:37:18,320 --> 00:37:21,560
Oh, I don't know.
So, like, I have no idea.

791
00:37:21,560 --> 00:37:23,080
No idea.

792
00:37:23,080 --> 00:37:26,080
I'm surprised I got it done. It's a
bit of a mad scramble at the end.

793
00:37:26,080 --> 00:37:27,920
Took a bit of time and care

794
00:37:27,920 --> 00:37:30,760
because I want to give it
the attention that it deserves.

795
00:37:30,760 --> 00:37:33,160
Tasting Marco's sauce earlier today.

796
00:37:33,160 --> 00:37:35,600
I think I've done it justice.
Hopefully.

797
00:37:38,120 --> 00:37:39,640
It was hard.
I was definitely vigilant,

798
00:37:39,640 --> 00:37:41,000
definitely worked hard and fast.

799
00:37:41,000 --> 00:37:43,280
I worked tidy.
I did all the things I wanted to do.

800
00:37:43,280 --> 00:37:44,280
But who knows?

801
00:37:44,280 --> 00:37:45,920
Maybe the pressure got to me
a little bit today.

802
00:37:53,280 --> 00:37:56,480
Well, Marco, you have set
a simple dish

803
00:37:56,480 --> 00:37:58,200
with absolutely nowhere to hide.

804
00:37:58,200 --> 00:38:00,400
There is nowhere to hide, is there?

805
00:38:00,400 --> 00:38:01,640
I reckon we get the first one in.

806
00:38:01,640 --> 00:38:05,000
In the caramelisation,
mine is a bit darker.

807
00:38:05,000 --> 00:38:06,880
Good luck, Tommy.
Good luck.

808
00:38:06,880 --> 00:38:08,200
Go, Tommy.

809
00:38:08,200 --> 00:38:09,520
Thanks, guys.
Go, Tommy!

810
00:38:14,600 --> 00:38:15,960
Hello, hello.
JOCK: Hi, Tommy.

811
00:38:15,960 --> 00:38:17,400
How are we?
MELISSA: Hey, hey.

812
00:38:18,440 --> 00:38:20,320
Just got to place this here.

813
00:38:22,480 --> 00:38:23,480
Hello, Tommy.

814
00:38:25,280 --> 00:38:26,840
Hey there. How are you?

815
00:38:28,120 --> 00:38:29,560
So,

816
00:38:29,560 --> 00:38:30,800
how are you feeling?

817
00:38:30,800 --> 00:38:32,640
Coming in, I was terrified.

818
00:38:32,640 --> 00:38:35,520
I don't think I've ever
felt as terrified

819
00:38:35,520 --> 00:38:38,000
in front of any of the judges before
in the...

820
00:38:38,000 --> 00:38:40,080
See, I'm really losing my words.

821
00:38:41,800 --> 00:38:44,120
I think it was knowing
that I'm going to have to cook

822
00:38:44,120 --> 00:38:46,880
something for you was terrifying
for me.

823
00:38:46,880 --> 00:38:50,280
Stylistically, what you do
is just so different.

824
00:38:50,280 --> 00:38:53,720
It's exuberant, it's full on,
it's rustic.
Yep.

825
00:38:53,720 --> 00:38:56,120
And this is sort of the antithesis
of that.

826
00:38:56,120 --> 00:39:00,440
Definitely. I was like, oh,
this is going to really test me.

827
00:39:00,440 --> 00:39:03,360
And I think at first I used
the recipe as a basis,

828
00:39:03,360 --> 00:39:05,880
and then once
I started tasting everything,

829
00:39:05,880 --> 00:39:09,840
I was like, OK, it's time for me
to really kind of use my instincts.

830
00:39:09,840 --> 00:39:12,440
And the cook on the seafood?

831
00:39:12,440 --> 00:39:13,480
Um...

832
00:39:14,520 --> 00:39:18,200
I was really worried about
getting the colour right.

833
00:39:18,200 --> 00:39:22,040
I think maybe, maybe I've gone
a little bit too far.

834
00:39:22,040 --> 00:39:24,000
That cook was crazy.

835
00:39:24,000 --> 00:39:25,160
Three elements.

836
00:39:25,160 --> 00:39:26,200
All perfect.

837
00:39:26,200 --> 00:39:28,320
There's nowhere to hide.

838
00:39:28,320 --> 00:39:31,040
I'm worried
about the caramelisation.

839
00:39:31,040 --> 00:39:33,240
I really want to impress Marco.

840
00:39:34,440 --> 00:39:36,280
What do you think, Marco?

841
00:39:43,880 --> 00:39:47,440
Could you be Australia's
next MasterChef?

842
00:39:47,440 --> 00:39:50,520
Applications for next season
are now open.

843
00:39:50,520 --> 00:39:52,200
Go on, get on it!

844
00:39:55,440 --> 00:39:58,000
MELISSA: And the cook on the seafood?

845
00:39:58,000 --> 00:40:01,960
I think maybe, maybe I've gone
a little bit too far.

846
00:40:03,200 --> 00:40:04,360
What do you think, Marco?

847
00:40:09,480 --> 00:40:11,400
I think Tommy's done
a very good job.

848
00:40:11,400 --> 00:40:12,640
Oh, thank you.

849
00:40:12,640 --> 00:40:14,960
I like that little bit of
caramelisation.

850
00:40:14,960 --> 00:40:17,240
That means a lot, to hear from you.

851
00:40:17,240 --> 00:40:18,240
OK.

852
00:40:18,240 --> 00:40:19,600
Please sauce.

853
00:40:23,640 --> 00:40:25,440
Beautiful texture.

854
00:40:25,440 --> 00:40:27,240
Oh, thank you so much.
Thank you, Tommy.

855
00:40:27,240 --> 00:40:29,000
Please enjoy your meal.
Thank you.

856
00:40:29,000 --> 00:40:32,440
I think this plate of food
looks very promising.

857
00:40:34,320 --> 00:40:35,640
How come you got this job?

858
00:40:35,640 --> 00:40:38,040
I actually don't know.
Sometimes I wonder.

859
00:40:40,360 --> 00:40:42,600
How'd you go, Tom?
He stumps you, doesn't he?

860
00:40:42,600 --> 00:40:44,760
It's just his aura.
Yeah. There's something about...

861
00:40:44,760 --> 00:40:46,520
ALVIN: Yes. What is that?

862
00:40:46,520 --> 00:40:50,360
Someone who's just so well
in tune with what they do.

863
00:40:50,360 --> 00:40:51,680
ANDY: Thank you.

864
00:40:51,680 --> 00:40:52,880
MELISSA: Thank you.

865
00:41:01,720 --> 00:41:04,360
MARCO: That's very good.
Well, well, well.

866
00:41:04,360 --> 00:41:06,880
The scallops cooked beautifully.

867
00:41:06,880 --> 00:41:10,480
That little caramelisation
just lifts the scent of the sea.

868
00:41:10,480 --> 00:41:12,160
The calamari is cooked beautifully.

869
00:41:12,160 --> 00:41:14,200
The sauce, just delicious.

870
00:41:14,200 --> 00:41:17,480
The young man, well, I think
he has something special.

871
00:41:17,480 --> 00:41:19,640
I'm thrilled for Tommy.
Yeah.

872
00:41:19,640 --> 00:41:22,000
He could have been a little bit
insecure that his style

873
00:41:22,000 --> 00:41:23,760
is very different to this style
of cooking.

874
00:41:23,760 --> 00:41:27,760
The caramelisation,
it is like another ingredient.

875
00:41:27,760 --> 00:41:29,920
If we put this challenge in front
of him last year,

876
00:41:29,920 --> 00:41:32,040
there's no way
he's putting this plate of food up.

877
00:41:32,040 --> 00:41:34,560
He's really gone away
and he's realised what he needs

878
00:41:34,560 --> 00:41:38,400
to get better at in order to become
more of a complete cook.

879
00:41:38,400 --> 00:41:40,240
JOCK: I can't find too many faults
in this at all.

880
00:41:40,240 --> 00:41:42,760
This is well and truly
out of his comfort zone,

881
00:41:42,760 --> 00:41:45,560
and I think it's because
he has natural talent.

882
00:41:45,560 --> 00:41:47,240
As you say, you can see something.
He's a cook.

883
00:41:47,240 --> 00:41:48,240
He's a cook.

884
00:41:50,280 --> 00:41:51,280
Hello, Harry.

885
00:41:51,280 --> 00:41:52,280
Hello.

886
00:41:57,040 --> 00:41:58,840
Beautiful texture.

887
00:41:58,840 --> 00:42:00,680
Thank you, Harry.
Thank you.

888
00:42:11,320 --> 00:42:13,600
She's made a very, very,
very good sauce.

889
00:42:13,600 --> 00:42:14,800
A really good sauce.

890
00:42:14,800 --> 00:42:17,240
The scallop, cooked nicely.

891
00:42:17,240 --> 00:42:19,800
I think she did an amazing job,
actually.

892
00:42:19,800 --> 00:42:21,480
ANDY: Mindy.
Hello.

893
00:42:23,280 --> 00:42:25,920
There you are. Take care.
Thank you.

894
00:42:25,920 --> 00:42:28,400
The pan should have been
a little hotter.

895
00:42:30,320 --> 00:42:31,560
Very little blond.

896
00:42:33,080 --> 00:42:34,800
Hello, Montana.
Hello.

897
00:42:34,800 --> 00:42:36,200
How do you think Montana went?

898
00:42:36,200 --> 00:42:38,160
Let me show you something.
Come closer.

899
00:42:38,160 --> 00:42:40,760
When it comes to presentation,
you have to understand the graphics.

900
00:42:40,760 --> 00:42:42,360
And let's look at these scallops.

901
00:42:42,360 --> 00:42:43,920
Let's look at the shape of them.

902
00:42:43,920 --> 00:42:45,960
Allow the plate to dictate.

903
00:42:47,880 --> 00:42:51,360
No caramelisation on the scallops
or the calamari.

904
00:42:51,360 --> 00:42:53,720
The sauce, she's put
too many shallots.

905
00:42:53,720 --> 00:42:55,080
It's quite sweet.

906
00:42:59,960 --> 00:43:01,440
Thank you.
Good luck!

907
00:43:02,840 --> 00:43:06,840
I put my heart into this cook
and I just don't know

908
00:43:06,840 --> 00:43:10,480
whether I've done enough
to show Marco I am an artist.

909
00:43:13,280 --> 00:43:14,960
Alvin.

910
00:43:14,960 --> 00:43:17,240
Hello, Alvin.
Hello.

911
00:43:17,240 --> 00:43:18,240
We meet again.

912
00:43:20,480 --> 00:43:21,760
MELISSA: Are you shaking?

913
00:43:21,760 --> 00:43:23,360
Oh, yes.

914
00:43:23,360 --> 00:43:25,800
Bit shaken, and shaking.

915
00:43:27,240 --> 00:43:30,880
It's...it's quite...
it's indescribable.

916
00:43:30,880 --> 00:43:34,200
I've heard so much about you.
I've seen, I've read.

917
00:43:34,200 --> 00:43:37,080
They always say that you shouldn't
meet your idols.

918
00:43:37,080 --> 00:43:39,960
But in this case,
I'm glad that I did,

919
00:43:39,960 --> 00:43:42,680
because there's so much more to you
than meets the eye.

920
00:43:42,680 --> 00:43:45,440
And, you know, you don't even
have to say much, like now,

921
00:43:45,440 --> 00:43:48,560
and you're making me shake my hands.

922
00:43:48,560 --> 00:43:50,520
It's...it's great to meet you.

923
00:43:50,520 --> 00:43:54,680
And thank you for saying
the difference between a labourer,

924
00:43:54,680 --> 00:43:56,440
a craftsman and an artist.

925
00:43:56,440 --> 00:44:02,040
Because for the longest time,
it's all about working with my head.

926
00:44:02,040 --> 00:44:03,680
Lots of people cook...

927
00:44:06,880 --> 00:44:10,080
And when I say this, I mean it.

928
00:44:10,080 --> 00:44:13,520
I can count on one hand...

929
00:44:15,120 --> 00:44:17,920
..the amount of artists
I cooked with.

930
00:44:19,200 --> 00:44:20,840
It's as simple as that.

931
00:44:23,440 --> 00:44:27,360
ANNOUNCER: Ahead, a very special
masterclass.

932
00:44:27,360 --> 00:44:29,720
It's none other than Nick Riewoldt,
everybody!

933
00:44:29,720 --> 00:44:34,600
Celebrity MasterChef winner
and AFL superstar Nick Riewoldt...

934
00:44:34,600 --> 00:44:36,000
This is gonna be fun.
This is gonna be fun.

935
00:44:36,000 --> 00:44:37,000
This is gonna be fun.

936
00:44:37,000 --> 00:44:39,880
..returns to the kitchen and cooks
his signature dish...

937
00:44:39,880 --> 00:44:42,600
I mean, health and taste
is a pretty good combo, right?

938
00:44:42,600 --> 00:44:44,960
..fried eggplant with salsa verde...

939
00:44:44,960 --> 00:44:46,160
I'll look after these for you.

940
00:44:46,160 --> 00:44:49,040
..assisted by his able sous-chef.

941
00:44:49,040 --> 00:44:50,440
Careful, though,
'cause that oil's hot.

942
00:44:50,440 --> 00:44:52,040
Don't burn. Don't burn yourself.

943
00:44:52,040 --> 00:44:53,560
(LAUGHTER)

944
00:45:04,920 --> 00:45:07,160
What I am looking forward to,
Alvin...

945
00:45:07,160 --> 00:45:09,280
..is eating your food.

946
00:45:09,280 --> 00:45:11,120
Would you like to sauce?

947
00:45:11,120 --> 00:45:13,240
I would like to sauce, yes.

948
00:45:15,760 --> 00:45:18,320
The texture looks beautiful.

949
00:45:18,320 --> 00:45:21,480
It looks like the most delicious
oil slick on a plate.

950
00:45:22,760 --> 00:45:24,280
Thank you, Alvin.
ANDY: Thanks, Alvin.

951
00:45:24,280 --> 00:45:25,320
MEL: Thank you.

952
00:45:37,160 --> 00:45:38,840
He's made a very good sauce.

953
00:45:38,840 --> 00:45:42,920
And then he's added
the correct amount of ink.

954
00:45:42,920 --> 00:45:47,880
That little sliver of ginger to
knock back the fishiness of the ink.

955
00:45:47,880 --> 00:45:49,920
And the texture is beautiful.

956
00:45:52,160 --> 00:45:56,040
He's more confident on the stove
than he is standing in front of me.

957
00:45:56,040 --> 00:45:57,520
But I think he's a very good cook.

958
00:45:57,520 --> 00:46:02,120
Alvin's known as being the guy
who has an amazing palate.

959
00:46:02,120 --> 00:46:05,840
He was using his own natural ability
to cook and to balance.

960
00:46:05,840 --> 00:46:08,320
Would that sauce be a sauce that
would come to you at the pass,

961
00:46:08,320 --> 00:46:10,920
on the plate, and leave the pass?

962
00:46:10,920 --> 00:46:13,120
I'd have allowed that to pass.

963
00:46:13,120 --> 00:46:15,000
That shows how good it is.

964
00:46:15,000 --> 00:46:16,920
TOMMY: Good luck, man.

965
00:46:16,920 --> 00:46:19,520
MICHAEL: I don't know how
I feel about this cook.

966
00:46:19,520 --> 00:46:21,760
I so desperately want
to impress Marco

967
00:46:21,760 --> 00:46:23,960
but I just think the pressure
got to me a little bit today.

968
00:46:23,960 --> 00:46:26,320
In that it made me doubt
my instincts.

969
00:46:26,320 --> 00:46:28,000
Michael?
Hello, guys.

970
00:46:29,360 --> 00:46:31,040
Ah, Michael.

971
00:46:36,760 --> 00:46:39,480
It's been a decade
since you were standing in a kitchen

972
00:46:39,480 --> 00:46:41,560
and a lot's happened in that time.

973
00:46:41,560 --> 00:46:43,840
Yeah, it's been a great decade.
MasterChef's changed my life.

974
00:46:43,840 --> 00:46:46,160
Little bit different pressure
with this guy in the kitchen today?

975
00:46:46,160 --> 00:46:47,600
A lot more pressure, yeah.

976
00:46:47,600 --> 00:46:49,240
Do you want to sauce?
(CHUCKLES) Yeah.

977
00:46:50,760 --> 00:46:52,000
There you are.

978
00:46:54,240 --> 00:46:55,880
Thank you, Michael.
Thanks very much, guys.

979
00:46:55,880 --> 00:46:57,560
Thanks, mate.
God bless, Michael. Thank you.

980
00:46:57,560 --> 00:46:58,720
Thank you.

981
00:47:07,240 --> 00:47:09,480
I think he's done a really good job.
Mm.

982
00:47:10,720 --> 00:47:12,200
I think...

983
00:47:13,560 --> 00:47:18,960
..if I've one criticism, you could
say his calamari's a tad under.

984
00:47:18,960 --> 00:47:22,480
The scallops need that little bit
more caramelisation.

985
00:47:22,480 --> 00:47:26,520
The scallop itself, it could have
been taken a little bit further.

986
00:47:26,520 --> 00:47:28,960
In Michael's effort to
show restraint,

987
00:47:28,960 --> 00:47:32,040
he hasn't relied on that intuition
we were talking about.

988
00:47:32,040 --> 00:47:35,480
Think he's just a little bit
fearful of overcooking it.

989
00:47:35,480 --> 00:47:38,560
Fear.
Fear, exactly.

990
00:47:38,560 --> 00:47:40,240
He was a bit scared of...
Of you.

991
00:47:40,240 --> 00:47:41,880
He's scared of you.
No, nothing to do with me.

992
00:47:41,880 --> 00:47:43,040
100% he's scared of you.
(LAUGHS)

993
00:47:43,040 --> 00:47:45,440
I'm only a visitor.
You're here fulltime.

994
00:47:45,440 --> 00:47:47,880
Can I just say that
when I worked in your kitchens,

995
00:47:47,880 --> 00:47:49,400
I put up a piece of calamari

996
00:47:49,400 --> 00:47:51,440
or a scallop
that was undercooked like that,

997
00:47:51,440 --> 00:47:54,040
it would have came back airborne.

998
00:47:56,120 --> 00:47:58,240
I've got soft in my old age.
(CHUCKLES)

999
00:48:01,600 --> 00:48:03,480
TOMMY: Good luck, Keyma.
KEYMA: Thank you, guys.

1000
00:48:03,480 --> 00:48:04,560
Enjoy.

1001
00:48:15,040 --> 00:48:17,480
Hello.
Good smile there.
Hello, Keyma.

1002
00:48:17,480 --> 00:48:19,440
Hi. How are you?
I'm very good.

1003
00:48:19,440 --> 00:48:21,080
How did it feel, cooking
for Marco today?

1004
00:48:21,080 --> 00:48:24,880
It was such a privilege to have
that recipe and follow it.

1005
00:48:24,880 --> 00:48:27,440
The ocean has been a big part
of you cooking, right?

1006
00:48:27,440 --> 00:48:29,960
Look.
(LAUGHS) She's got the seashells on.

1007
00:48:29,960 --> 00:48:31,640
Yeah, it has been a big part
of my life.

1008
00:48:31,640 --> 00:48:35,120
And when you get to the beach
and, you know, you smell the sea,

1009
00:48:35,120 --> 00:48:37,120
that's that dish in there.

1010
00:48:37,120 --> 00:48:38,520
How do you think you went today?

1011
00:48:38,520 --> 00:48:41,400
It's really, really hard to go
that elegant.

1012
00:48:41,400 --> 00:48:45,080
At some point, I was like, "Well,
I have to trust my gut feeling."

1013
00:48:45,080 --> 00:48:47,240
But I'm proud of it.

1014
00:48:47,240 --> 00:48:49,360
Do you really want immunity?

1015
00:48:49,360 --> 00:48:51,880
For me, getting immunity
is just a reassurance

1016
00:48:51,880 --> 00:48:53,960
that you're actually getting
better and better.

1017
00:48:55,280 --> 00:48:56,680
Would you like to sauce?

1018
00:48:58,760 --> 00:49:01,280
There you are. Thank you, Keyma.
Thank you.

1019
00:49:01,280 --> 00:49:03,120
Thanks, Keyma.
Thanks, guys. Enjoy.

1020
00:49:08,200 --> 00:49:09,440
Look, that's very good.

1021
00:49:09,440 --> 00:49:12,400
I've gotta say, your presentation
has improved as we've come along.

1022
00:49:12,400 --> 00:49:14,760
(ALL LAUGH)
But you have had seven goes.

1023
00:49:33,320 --> 00:49:34,800
This is the best sauce.
Mm.

1024
00:49:34,800 --> 00:49:36,320
I'll tell you why,

1025
00:49:36,320 --> 00:49:38,240
because of the balance.

1026
00:49:38,240 --> 00:49:40,600
But also because of the texture.

1027
00:49:40,600 --> 00:49:43,920
I like the richness of the ink.
I like that texture.

1028
00:49:43,920 --> 00:49:46,200
And then...

1029
00:49:46,200 --> 00:49:48,080
..the ginger, the lemon,

1030
00:49:48,080 --> 00:49:50,280
I think she's a
very clever young lady.

1031
00:49:50,280 --> 00:49:54,360
Just leaning into instinct, tasting
something once and recreating this,

1032
00:49:54,360 --> 00:49:55,800
is deeply impressive.

1033
00:49:55,800 --> 00:49:58,480
Three elements here.
She nails each and every element.

1034
00:49:58,480 --> 00:50:01,840
The scallops, they're beautiful
and opaque in the centre.

1035
00:50:01,840 --> 00:50:05,480
You can tell that she's cooked squid
back with her mum in Venezuela

1036
00:50:05,480 --> 00:50:07,400
over and over and over again.

1037
00:50:07,400 --> 00:50:10,120
She cleaned them like a pro
and she's cooked them like a pro.

1038
00:50:10,120 --> 00:50:12,440
She was smiling the whole way
through.

1039
00:50:12,440 --> 00:50:13,720
And she was proud.

1040
00:50:13,720 --> 00:50:17,280
And what she's done is as close
to yours as we've see all day.

1041
00:50:17,280 --> 00:50:21,560
You do that Marco thing where you
just, like, open up people's chests

1042
00:50:21,560 --> 00:50:24,680
and, like, give the heart
a bit of a massage and off they go

1043
00:50:24,680 --> 00:50:26,040
and they're a better cook for it.

1044
00:50:26,040 --> 00:50:27,720
We can see that in Keyma's
cook today.

1045
00:50:27,720 --> 00:50:28,720
Mm.
Yeah.

1046
00:50:30,920 --> 00:50:34,120
Well, this challenge
was over in a flash

1047
00:50:34,120 --> 00:50:37,360
but that does not mean
that it was a walk in the park.

1048
00:50:37,360 --> 00:50:39,560
You only had 45 minutes

1049
00:50:39,560 --> 00:50:44,280
to recreate a dish from one of
the world's most influential chefs.

1050
00:50:44,280 --> 00:50:46,360
Whatever Marco's done
in this kitchen,

1051
00:50:46,360 --> 00:50:49,720
he is definitely inspired you guys
to new heights.

1052
00:50:49,720 --> 00:50:52,440
So, let's give it up
for Marco Pierre White.

1053
00:50:52,440 --> 00:50:54,680
(APPLAUSE)

1054
00:50:54,680 --> 00:50:57,880
No, no, no, no.
I don't want any of that.

1055
00:50:57,880 --> 00:51:00,920
Marco,
how do you think they went today?

1056
00:51:00,920 --> 00:51:02,360
I have to confess...

1057
00:51:03,880 --> 00:51:05,160
..that I was shocked.

1058
00:51:06,240 --> 00:51:08,880
I was shocked by how good
you all cook.

1059
00:51:13,480 --> 00:51:16,600
Out of all the MasterChefs
I've ever done,

1060
00:51:16,600 --> 00:51:19,360
you are the strongest chefs
they've ever fed me.

1061
00:51:22,320 --> 00:51:24,480
You each made a considered effort

1062
00:51:24,480 --> 00:51:27,720
but only one of you
can win immunity.

1063
00:51:27,720 --> 00:51:30,200
The dish that best resembled
Marco's...

1064
00:51:32,280 --> 00:51:34,400
..and the winner of immunity
today...

1065
00:51:36,960 --> 00:51:38,320
..was cooked by...

1066
00:51:40,800 --> 00:51:42,520
..Keyma.
No!

1067
00:51:42,520 --> 00:51:44,240
(ALL EXCLAIM AND CLAP)

1068
00:51:54,160 --> 00:51:55,600
Shimmy! Shimmy! Shimmy!

1069
00:51:57,120 --> 00:51:58,560
Well done.

1070
00:51:58,560 --> 00:52:01,480
MEL: Keyma, you nailed each
and every element.

1071
00:52:01,480 --> 00:52:04,360
It was a real triumph. Well done.

1072
00:52:04,360 --> 00:52:07,720
It's amazing.
It's an amazing feeling.

1073
00:52:07,720 --> 00:52:10,920
When that dish came in,
it was so beautiful,

1074
00:52:10,920 --> 00:52:12,800
I was so excited to replicate it.

1075
00:52:12,800 --> 00:52:14,920
Congratulations.
Thank you.

1076
00:52:17,080 --> 00:52:20,280
Everyone else, unfortunately,
no such comfort.

1077
00:52:20,280 --> 00:52:24,160
There's elimination on Sunday
and one of you will be going home.

1078
00:52:25,400 --> 00:52:27,440
It's not just any elimination

1079
00:52:27,440 --> 00:52:28,840
because the good news is

1080
00:52:28,840 --> 00:52:32,680
Marco will be joining us again
on Sunday.

1081
00:52:32,680 --> 00:52:34,600
(LAUGHS)
(ALL EXCLAIM)

1082
00:52:34,600 --> 00:52:36,920
Whether you like it or not!
(LAUGHTER)

1083
00:52:38,280 --> 00:52:41,120
But...don't think about
the elimination on Sunday

1084
00:52:41,120 --> 00:52:44,880
because we have a very special
masterclass for you, right now.

1085
00:52:44,880 --> 00:52:45,880
Thank you.

1086
00:52:57,080 --> 00:52:58,240
Hey!

1087
00:52:58,240 --> 00:53:00,120
Hello!
Here we go.

1088
00:53:00,120 --> 00:53:01,560
Welcome.

1089
00:53:05,000 --> 00:53:06,640
Welcome, everybody,

1090
00:53:06,640 --> 00:53:08,160
to another masterclass.

1091
00:53:09,560 --> 00:53:12,800
We love masterclass days
just as much as you guys do

1092
00:53:12,800 --> 00:53:14,960
because we get to see you do
a bit of cooking,

1093
00:53:14,960 --> 00:53:18,360
you get to see us do a bit of
cooking, it's a win-win, right?

1094
00:53:18,360 --> 00:53:21,160
Definitely. Love it.
Everyone gets to learn something new.

1095
00:53:21,160 --> 00:53:24,880
Earlier in the week, you showed us
your rainy-day dishes

1096
00:53:24,880 --> 00:53:28,400
and now, Andy and I are gonna
show you ours.

1097
00:53:28,400 --> 00:53:30,320
How's that sound?
Sounds good.
ALL: Great.

1098
00:53:30,320 --> 00:53:31,600
You guys sound stoked.

1099
00:53:31,600 --> 00:53:33,040
Enthusiastic.
Yes.

1100
00:53:33,040 --> 00:53:36,160
"What are they?"
I hear them asking, Andy.
I'm sure they're asking.

1101
00:53:36,160 --> 00:53:37,320
What's cooking?!

1102
00:53:37,320 --> 00:53:38,600
What are you cooking?
What are they?

1103
00:53:38,600 --> 00:53:41,120
I'm gonna be making butter chicken.

1104
00:53:41,120 --> 00:53:42,280
ALL: Oh!

1105
00:53:42,280 --> 00:53:44,040
Yum.
Yeah.

1106
00:53:44,040 --> 00:53:45,360
And you?

1107
00:53:45,360 --> 00:53:48,480
Uh, I'm going to do a fish curry.

1108
00:53:48,480 --> 00:53:50,920
Ooh.
With coconut sambal.

1109
00:53:52,720 --> 00:53:55,320
I'm also gonna be making
some naan bread.

1110
00:53:55,320 --> 00:53:57,000
And I'm gonna steal some.

1111
00:53:57,000 --> 00:53:58,880
(ALL LAUGH)

1112
00:53:58,880 --> 00:54:02,880
I'm actually gonna be cooking...
with this.

1113
00:54:02,880 --> 00:54:05,680
ALL: Oh!
Oh, wow.

1114
00:54:05,680 --> 00:54:07,400
Right?
So cool.

1115
00:54:07,400 --> 00:54:09,840
That is so cool.
This is a tandoor oven.

1116
00:54:09,840 --> 00:54:13,520
I've never used one of these before
so this could be quite funny.

1117
00:54:13,520 --> 00:54:15,040
Excellent.
It will be very funny.

1118
00:54:15,040 --> 00:54:16,360
It's been a funny day.

1119
00:54:16,360 --> 00:54:17,760
Burn the arm hairs off.

1120
00:54:17,760 --> 00:54:21,080
Exactly. I'm gonna have no hair
left on my tattooed arm.

1121
00:54:21,080 --> 00:54:22,120
It'll be fine.

1122
00:54:22,120 --> 00:54:24,200
Righto, I'm gonna swing around,
let's get started.

1123
00:54:24,200 --> 00:54:25,440
Let's do it.

1124
00:54:26,640 --> 00:54:28,800
Alright, butter chicken. Let's go.

1125
00:54:30,080 --> 00:54:33,440
With butter chicken, there's two
parts to the marinade for the chicken

1126
00:54:33,440 --> 00:54:35,400
so we're making the first part.

1127
00:54:35,400 --> 00:54:38,320
I've got 40 grams of ginger.

1128
00:54:38,320 --> 00:54:39,880
Kashmiri chilli.

1129
00:54:39,880 --> 00:54:41,200
Paprika.

1130
00:54:41,200 --> 00:54:42,560
Some salt.

1131
00:54:42,560 --> 00:54:45,240
And then I'm gonna throw in
the juice of one lemon.

1132
00:54:45,240 --> 00:54:47,440
How about these things?

1133
00:54:47,440 --> 00:54:49,240
My wife showed me how to use them.

1134
00:54:49,240 --> 00:54:50,400
I had no idea.

1135
00:54:50,400 --> 00:54:52,080
I laughed at her for years.

1136
00:54:52,080 --> 00:54:54,960
And then I did it and I was like,
"Oh, my God. How good."

1137
00:54:54,960 --> 00:54:56,680
You can see the colour.

1138
00:54:56,680 --> 00:54:59,440
Nice and red.

1139
00:54:59,440 --> 00:55:00,920
Chicken goes in.

1140
00:55:00,920 --> 00:55:04,320
And we're just gonna leave this
at least 30 minutes.

1141
00:55:04,320 --> 00:55:06,440
An hour if you can,
if you've got time,

1142
00:55:06,440 --> 00:55:08,440
and that really
gets into the chicken.

1143
00:55:09,880 --> 00:55:13,240
So, fish curry-wise,
I'm gonna do a fish wing curry,

1144
00:55:13,240 --> 00:55:16,080
we've got the fish wings that
are marinading just in fish sauce

1145
00:55:16,080 --> 00:55:17,720
to season them up.

1146
00:55:17,720 --> 00:55:20,080
Then I'm gonna barbecue the wings.

1147
00:55:20,080 --> 00:55:22,560
What else I've got going on is

1148
00:55:22,560 --> 00:55:27,320
we're gonna make a super fresh
and sweet-and-sour curry paste.

1149
00:55:28,680 --> 00:55:30,960
I've got two tablespoons
of sesame oil.

1150
00:55:30,960 --> 00:55:34,840
Galangal, ginger, lemongrass,
garlic, in they go.

1151
00:55:34,840 --> 00:55:36,640
Get a fair old heat going on here.

1152
00:55:36,640 --> 00:55:40,200
I'm also gonna go in with
about 10 long red chillies.

1153
00:55:40,200 --> 00:55:44,200
I've deseeded about half and then
left the other half with seeds in.

1154
00:55:44,200 --> 00:55:46,520
Three sprigs of coriander.

1155
00:55:46,520 --> 00:55:47,800
They can go in.

1156
00:55:47,800 --> 00:55:49,560
And now,
we're just gonna cook that down

1157
00:55:49,560 --> 00:55:52,120
and get some really good colour
on these guys

1158
00:55:52,120 --> 00:55:56,160
before we start to add the sweetness
into the curry paste.

1159
00:55:56,160 --> 00:55:57,760
Zonfrillo, how you travelling?

1160
00:55:57,760 --> 00:56:01,200
So I've just put together
the yoghurt marinade.

1161
00:56:01,200 --> 00:56:02,960
So two marinades.

1162
00:56:02,960 --> 00:56:05,400
Second one is more spices
but with yoghurt.

1163
00:56:05,400 --> 00:56:09,240
In this bowl is green cardamom,
turmeric, ground cumin,

1164
00:56:09,240 --> 00:56:13,560
ground coriander, garam masala,
Kashmiri chilli powder, grapeseed oil

1165
00:56:13,560 --> 00:56:15,360
and some salt to taste.

1166
00:56:15,360 --> 00:56:18,920
So that's ready for my chicken so now
I'm gonna get on to my naan bread.

1167
00:56:18,920 --> 00:56:21,200
Flour, straight into the bowl.

1168
00:56:21,200 --> 00:56:22,360
400 grams.

1169
00:56:22,360 --> 00:56:25,640
Then we've got yoghurt, 180 grams.

1170
00:56:25,640 --> 00:56:27,560
150 grams of water.

1171
00:56:28,720 --> 00:56:30,920
Just stick your yeast in there.

1172
00:56:30,920 --> 00:56:32,960
Sugar in along with that.

1173
00:56:32,960 --> 00:56:34,160
We stick it in.

1174
00:56:35,320 --> 00:56:38,600
Once I incorporate it all,
then the salt goes in.

1175
00:56:40,320 --> 00:56:44,920
So I've sweated down, caramelised
all of my aromats in there now,

1176
00:56:44,920 --> 00:56:47,560
hit it with some tomato paste.

1177
00:56:47,560 --> 00:56:51,040
Once that's caramelised down,
I've got more sweetness.

1178
00:56:51,040 --> 00:56:53,200
So tomatoes, 400 grams.

1179
00:56:53,200 --> 00:56:55,440
I've got 2 tablespoons
of kecap manis.

1180
00:56:55,440 --> 00:56:58,800
And then 50 grams palm sugar.

1181
00:56:58,800 --> 00:57:01,800
So we can go quite hard
on the sweetness now,

1182
00:57:01,800 --> 00:57:05,280
knowing that we're gonna break it
down later on when we season it up.

1183
00:57:05,280 --> 00:57:07,560
So now I'm gonna crank the heat up,
bring it to a boil,

1184
00:57:07,560 --> 00:57:08,760
reduce to a simmer.

1185
00:57:08,760 --> 00:57:10,960
And then that's gonna tick
for probably an hour.

1186
00:57:12,080 --> 00:57:14,920
OK, so the dough is ready to go.

1187
00:57:14,920 --> 00:57:16,440
Grease the inside of your bowl.

1188
00:57:16,440 --> 00:57:20,000
Dough in, covered, let it prove.

1189
00:57:20,000 --> 00:57:22,880
In the meantime,
we gotta make the gravy.

1190
00:57:22,880 --> 00:57:26,080
A really good butter chicken
is all about the gravy.

1191
00:57:26,080 --> 00:57:28,560
So start off with some oil
in the pan.

1192
00:57:28,560 --> 00:57:33,040
Then we're gonna add 40 grams
of ginger, 40 grams of garlic.

1193
00:57:33,040 --> 00:57:36,640
Then tomato, triple concentrate,
200 grams.

1194
00:57:36,640 --> 00:57:38,680
And then spices.

1195
00:57:38,680 --> 00:57:41,760
We've got cayenne pepper, turmeric,

1196
00:57:41,760 --> 00:57:44,880
Kashmiri chilli, cumin, coriander.

1197
00:57:44,880 --> 00:57:47,000
And I wanna let it cook
for about 20 minutes.

1198
00:57:47,000 --> 00:57:48,480
what are you up to?

1199
00:57:48,480 --> 00:57:51,520
So, this is my curry paste.

1200
00:57:51,520 --> 00:57:54,960
So most of that liquid
has evaporated

1201
00:57:54,960 --> 00:57:59,920
so now, we can go into our blender
and blitz it up so it's a paste.

1202
00:58:04,760 --> 00:58:06,360
And now, we're gonna get the tandoor.

1203
00:58:06,360 --> 00:58:08,160
Naan bread first.

1204
00:58:08,160 --> 00:58:11,360
Do you reckon you're gonna... Get
lost in the coals of the tandoor?

1205
00:58:11,360 --> 00:58:13,200
Listen, it's probable. You know?
Right.

1206
00:58:13,200 --> 00:58:15,600
I'm not a tandoor oven expert,
by any means.

1207
00:58:15,600 --> 00:58:17,680
Some might call me a novice.

1208
00:58:17,680 --> 00:58:20,840
Naan bread dough, proved.
Ooh.

1209
00:58:20,840 --> 00:58:24,800
So just get it into
a rough naan shape.

1210
00:58:24,800 --> 00:58:28,120
If you don't have a tandoor oven
at home...

1211
00:58:28,120 --> 00:58:30,040
(LAUGHTER)

1212
00:58:30,040 --> 00:58:33,120
I mean, like,
who doesn't have a tandoor oven?

1213
00:58:33,120 --> 00:58:37,320
Um, you can use like
a cast iron pan on the stove.

1214
00:58:37,320 --> 00:58:39,200
You can get, like,
a reasonable flavour.

1215
00:58:39,200 --> 00:58:42,240
Then we've got a bunch of tea
towels, right, strung up together.

1216
00:58:42,240 --> 00:58:43,600
Stretch your dough...

1217
00:58:44,960 --> 00:58:47,240
..and you'll get a much better
product.

1218
00:58:49,080 --> 00:58:50,080
Are we ready?

1219
00:58:51,560 --> 00:58:54,120
And...in.

1220
00:58:54,120 --> 00:58:56,360
Without burning your hand.

1221
00:58:56,360 --> 00:59:00,480
So immediately, in a tandoor oven,
you'll see these bubbles happen

1222
00:59:00,480 --> 00:59:03,960
because there's a huge amount of heat
hitting it on both sides.

1223
00:59:05,600 --> 00:59:07,000
ALVIN: Oh, wow.

1224
00:59:07,000 --> 00:59:09,040
(ALL EXCLAIM)

1225
00:59:09,040 --> 00:59:12,120
So if you look at that, pretty nice.

1226
00:59:12,120 --> 00:59:14,480
What I wanna do is just keep them
in a 50-degree oven,

1227
00:59:14,480 --> 00:59:18,320
just so they can stay nice and warm,
ready for your curry.

1228
00:59:19,680 --> 00:59:20,920
ANNOUNCER: Coming up...

1229
00:59:20,920 --> 00:59:23,720
You can see how rich
and delicious that looks.

1230
00:59:23,720 --> 00:59:27,800
..Andy and Jock finish off
their rainy-day dishes.

1231
00:59:27,800 --> 00:59:30,280
Have I done alright?
You nailed it. I'm amazed.

1232
00:59:30,280 --> 00:59:32,800
You did really well.

1233
00:59:32,800 --> 00:59:34,280
Then...

1234
00:59:34,280 --> 00:59:36,160
Today with me
is someone really special,

1235
00:59:36,160 --> 00:59:38,800
she has mastered
Australian-Vietnamese cuisine.

1236
00:59:38,800 --> 00:59:43,640
..Chef Thi Le makes her delicious
turmeric chicken banh mi.

1237
00:59:43,640 --> 00:59:45,280
And later,

1238
00:59:45,280 --> 00:59:47,280
it's Mindy from the Favourites

1239
00:59:47,280 --> 00:59:49,960
up against Celebrity MasterChef
winner...

1240
00:59:49,960 --> 00:59:51,400
JOCK: There he is!

1241
00:59:51,400 --> 00:59:54,240
..and AFL superstar Nick Riewoldt.

1242
00:59:54,240 --> 00:59:56,400
What do we need to do?
I'm your apprentice. Let's go.

1243
00:59:56,400 --> 00:59:57,720
Oh, really?
What do you want?

1244
00:59:57,720 --> 01:00:00,400
Oh, this is gonna be fun.
It's gonna be fun?
This is gonna be fun.

1245
01:00:09,560 --> 01:00:13,280
Today I'm making butter chicken
with naan bread.

1246
01:00:14,960 --> 01:00:18,160
And I over here
am making a fish curry.

1247
01:00:19,280 --> 01:00:20,400
You right, tandoor man?

1248
01:00:20,400 --> 01:00:23,320
Yeah. I was just hanging around,
cooking naan bread, you know?

1249
01:00:27,320 --> 01:00:29,880
So, curry paste is blended.

1250
01:00:29,880 --> 01:00:32,360
It's full of aromats,
it's full of sweetness.

1251
01:00:32,360 --> 01:00:34,000
Oh, my God. That's lovely.

1252
01:00:34,000 --> 01:00:35,040
Yeah.

1253
01:00:35,040 --> 01:00:37,560
I've sweated down some onions.

1254
01:00:37,560 --> 01:00:40,320
Now we can go in
with our curry paste,

1255
01:00:40,320 --> 01:00:44,000
and then we can hit it
with our coconut milk.

1256
01:00:44,000 --> 01:00:46,800
You can see already, it's got
a pretty epic colour on it.

1257
01:00:46,800 --> 01:00:48,600
Reduce to a simmer.

1258
01:00:48,600 --> 01:00:51,080
And now I'm going to start
my coconut sambal.

1259
01:00:51,080 --> 01:00:53,840
So we're going to go in with about
a tablespoon and a half

1260
01:00:53,840 --> 01:00:56,400
of dried anchovies, and we'll just
start to pound them up.

1261
01:00:56,400 --> 01:00:59,360
We want them to be pretty fine.

1262
01:00:59,360 --> 01:01:04,040
Then in with lime juice,
four cherry tomatoes,

1263
01:01:04,040 --> 01:01:06,920
and we're going to really
smash this up.

1264
01:01:06,920 --> 01:01:11,080
Chilli powder,
probably one teaspoon worth in.

1265
01:01:11,080 --> 01:01:13,280
I've got shredded coconut here.

1266
01:01:13,280 --> 01:01:17,320
We really want the coconut
to suck all of the goodness up

1267
01:01:17,320 --> 01:01:20,120
and just start to work all this
together.

1268
01:01:20,120 --> 01:01:22,040
Smells super funky.

1269
01:01:22,040 --> 01:01:24,160
And then we'll leave this
for about 20 minutes.

1270
01:01:24,160 --> 01:01:26,040
It just gets better and better.

1271
01:01:26,040 --> 01:01:28,000
I've got the naan mix
ready for you, mate.

1272
01:01:28,000 --> 01:01:29,720
Are we on?
Are you going to cook it?

1273
01:01:29,720 --> 01:01:31,040
Yeah, I'll have a crack.

1274
01:01:31,040 --> 01:01:32,040
(CHUCKLES)

1275
01:01:33,120 --> 01:01:34,920
Righto, Naan 101. Hit me.

1276
01:01:34,920 --> 01:01:38,320
So you just want to try and get it
to hit and stick, right.

1277
01:01:38,320 --> 01:01:40,400
So, flat you can get it.
Righto.

1278
01:01:40,400 --> 01:01:42,240
Without burning yourself.

1279
01:01:42,240 --> 01:01:43,320
WOMAN: Go!

1280
01:01:43,320 --> 01:01:44,800
Uh...

1281
01:01:44,800 --> 01:01:47,200
It's like when it's cold
in the swimming pool

1282
01:01:47,200 --> 01:01:50,120
and you're on the blocks.

1283
01:01:50,120 --> 01:01:51,440
MONTANA: Shall we count you in?

1284
01:01:51,440 --> 01:01:52,720
Yeah, count me in.
OK.

1285
01:01:52,720 --> 01:01:56,040
Three, two, one - go!

1286
01:01:56,040 --> 01:01:57,040
ALVIN: Yeah!

1287
01:01:57,040 --> 01:01:58,040
Did it stick?

1288
01:01:58,040 --> 01:01:59,480
Did it stick?
Did it work?

1289
01:01:59,480 --> 01:02:00,880
It's hot! It's hot, isn't it?

1290
01:02:00,880 --> 01:02:02,000
Yeah.

1291
01:02:02,000 --> 01:02:03,360
Where's the tongs?

1292
01:02:03,360 --> 01:02:05,320
(LAUGHTER)

1293
01:02:06,320 --> 01:02:07,320
It's a bit high.

1294
01:02:07,320 --> 01:02:08,680
I can't move it now, though.

1295
01:02:08,680 --> 01:02:11,120
I got here. Relax.

1296
01:02:11,120 --> 01:02:14,000
Just at the top, it's just probably
going to be a little bit blond.

1297
01:02:14,000 --> 01:02:16,760
Mate, I saw a few of yours
when you first did it

1298
01:02:16,760 --> 01:02:18,840
when we were in the kitchen
out there.

1299
01:02:21,280 --> 01:02:23,760
That's not that bad, like,
for a first go.

1300
01:02:26,000 --> 01:02:27,960
We going in here.
I like it, do one more. Yeah.

1301
01:02:27,960 --> 01:02:29,320
One more?
Yes.

1302
01:02:29,320 --> 01:02:31,520
No feeling in my left hand,
but that's OK.

1303
01:02:34,640 --> 01:02:36,480
There you go. Conviction.

1304
01:02:36,480 --> 01:02:37,880
That's better. look at it.

1305
01:02:39,200 --> 01:02:41,280
And you got the...
It's going hard.

1306
01:02:42,840 --> 01:02:45,720
Meanwhile, the chicken's
been in its first marinade

1307
01:02:45,720 --> 01:02:48,840
with the lemon juice and the chilli
for about half an hour.

1308
01:02:48,840 --> 01:02:50,160
I've made my yoghurt marinade.

1309
01:02:50,160 --> 01:02:52,720
I'm now going to incorporate
the two of these together

1310
01:02:52,720 --> 01:02:54,520
and mix it thoroughly.

1311
01:02:54,520 --> 01:02:56,720
Make sure you do
the double marinade.

1312
01:02:56,720 --> 01:03:01,280
Then we'll skewer them up so we can
get them on the tandoor.

1313
01:03:02,640 --> 01:03:04,320
Whoa, whoa!

1314
01:03:06,680 --> 01:03:08,280
Righto.

1315
01:03:08,280 --> 01:03:10,720
Fish wings.
So these guys smell epic now.

1316
01:03:10,720 --> 01:03:12,200
Super funky from that fish sauce.

1317
01:03:12,200 --> 01:03:17,200
We're going to go on skin side down
to, like, a medium grill.

1318
01:03:17,200 --> 01:03:20,760
I don't want this super hot,
because if we go too hard, too fast,

1319
01:03:20,760 --> 01:03:23,120
we're going to get caramelisation
and char on the outside.

1320
01:03:23,120 --> 01:03:24,800
It's still going to be raw
in the middle.

1321
01:03:24,800 --> 01:03:29,520
I'm just buttering my chicken
that's been sitting on the skewer

1322
01:03:29,520 --> 01:03:33,000
and that butter is just
going to help caramelise.

1323
01:03:33,000 --> 01:03:34,160
They're ready.

1324
01:03:34,160 --> 01:03:37,560
I like to sort of load the coals up
on one side.

1325
01:03:44,560 --> 01:03:46,200
And that's it.

1326
01:03:46,200 --> 01:03:47,880
All we got to do is just keep
moving it.

1327
01:03:47,880 --> 01:03:50,440
You know? You're a human rotisserie.

1328
01:03:52,680 --> 01:03:56,720
So, fish has been cooking
skin side down.

1329
01:03:56,720 --> 01:03:58,200
And then we'll just flip him over.

1330
01:03:58,200 --> 01:03:59,880
I've just got a little bit
of the curry paste here,

1331
01:03:59,880 --> 01:04:02,600
which I'm just going to brush
all over.

1332
01:04:02,600 --> 01:04:04,120
It's just going to add
another layer.

1333
01:04:05,760 --> 01:04:08,600
I have also got about
150 grams of butter.

1334
01:04:08,600 --> 01:04:11,400
That's what we're going
to brush my naan bread with.

1335
01:04:11,400 --> 01:04:13,440
I've put in three cloves of garlic,

1336
01:04:13,440 --> 01:04:15,200
which I've just
really finely sliced,

1337
01:04:15,200 --> 01:04:17,320
and then once it starts
to caramelise

1338
01:04:17,320 --> 01:04:20,320
I'm going to throw
some curry leaves in at the end.

1339
01:04:20,320 --> 01:04:22,440
So now the chicken is ready.

1340
01:04:22,440 --> 01:04:25,080
I'm just going to let them rest there
for a hot minute.

1341
01:04:25,080 --> 01:04:27,760
Meanwhile, we've got browned butter,

1342
01:04:27,760 --> 01:04:30,120
which has had our toasted spices
in it.

1343
01:04:30,120 --> 01:04:32,560
And so I'm going to get
my naan bread,

1344
01:04:32,560 --> 01:04:35,560
brush the top of them
with that spiced butter.

1345
01:04:36,760 --> 01:04:38,760
Seeds toasted on the top.

1346
01:04:38,760 --> 01:04:40,560
Be generous.

1347
01:04:40,560 --> 01:04:43,320
We've got our garlic naan
with curry leaves,

1348
01:04:43,320 --> 01:04:45,960
which I've just drowned
in my butter.

1349
01:04:45,960 --> 01:04:49,080
I've obviously got a nice
little layer of the curry sauce.

1350
01:04:49,080 --> 01:04:52,360
Transfer my sambal
into a little bowl,

1351
01:04:52,360 --> 01:04:54,080
and then I've got my wing here.

1352
01:04:54,080 --> 01:04:56,280
It's just been chilling.

1353
01:04:56,280 --> 01:04:57,280
That can go in.

1354
01:04:58,720 --> 01:05:04,480
So, get the chicken in. You can see
how rich and delicious that looks.

1355
01:05:04,480 --> 01:05:07,440
This has got so much flavour
packed in in the early stages

1356
01:05:07,440 --> 01:05:09,080
through the double marination

1357
01:05:09,080 --> 01:05:12,640
that you've got flavour for days.

1358
01:05:12,640 --> 01:05:16,200
So, straight into a dish,
beautiful chunks.

1359
01:05:17,600 --> 01:05:20,600
And so there it is. It's my
butter chicken with naan bread.

1360
01:05:20,600 --> 01:05:22,920
(APPLAUSE)

1361
01:05:26,440 --> 01:05:28,680
So, serving up now.

1362
01:05:28,680 --> 01:05:31,680
Fish wing curry, garlic naan
and coconut sambal.

1363
01:05:31,680 --> 01:05:33,360
(APPLAUSE)

1364
01:05:36,280 --> 01:05:38,360
Alright, this is the important bit.

1365
01:05:38,360 --> 01:05:40,960
Who wants to taste it?

1366
01:05:40,960 --> 01:05:42,520
Harry.
Yes!

1367
01:05:42,520 --> 01:05:44,080
And Sarah.
How could you not taste it?

1368
01:05:44,080 --> 01:05:46,560
Let's go.
I cannot go past this.

1369
01:05:46,560 --> 01:05:48,280
Come on, Sez.
Oh, my God.

1370
01:05:48,280 --> 01:05:49,720
So fluffy.
Yeah.

1371
01:05:49,720 --> 01:05:50,720
Oh!

1372
01:05:52,800 --> 01:05:54,120
With the nigella seed.

1373
01:05:55,160 --> 01:05:57,280
Andy, are you gonna taste it or what?
Yeah, man. Coming.

1374
01:05:57,280 --> 01:05:59,120
Come on, mate.
I just needed an invitation.

1375
01:06:02,760 --> 01:06:06,120
That smokiness, the char
just makes it.

1376
01:06:06,120 --> 01:06:09,760
And the double marinade,
it's so juicy and yum.

1377
01:06:09,760 --> 01:06:10,760
Have I done alright?

1378
01:06:10,760 --> 01:06:12,160
You nailed it. I'm amazed.

1379
01:06:13,880 --> 01:06:15,280
You did really well.

1380
01:06:15,280 --> 01:06:16,920
(LAUGHTER)

1381
01:06:16,920 --> 01:06:19,320
Andy left me hanging.
Thanks for that. Amazing.

1382
01:06:19,320 --> 01:06:20,960
I didn't want to splat you
with butter chicken.

1383
01:06:20,960 --> 01:06:21,960
Harry, what do you think?

1384
01:06:23,160 --> 01:06:24,960
It's really bloody good.

1385
01:06:24,960 --> 01:06:26,640
It's really...
It's really, really good.

1386
01:06:26,640 --> 01:06:29,120
Nigella seeds on the naan
is awesome.

1387
01:06:29,120 --> 01:06:31,040
The butter chicken's just,
like, spot on.

1388
01:06:31,040 --> 01:06:33,120
It's exactly what you want to eat
when it's cold outside.

1389
01:06:33,120 --> 01:06:34,240
A rainy day.
Exactly.

1390
01:06:34,240 --> 01:06:35,240
It's perfect.

1391
01:06:35,240 --> 01:06:36,720
Alright, ladies,
let's go and taste Andy's.

1392
01:06:36,720 --> 01:06:38,000
Fish curry time.

1393
01:06:42,880 --> 01:06:44,840
Yum, yum.
Go your hardest.

1394
01:06:44,840 --> 01:06:46,240
I'm so intrigued by this.

1395
01:06:46,240 --> 01:06:49,520
Wow, that fish is cooked
beautifully, mate.

1396
01:06:49,520 --> 01:06:51,400
I wouldn't expect anything less
from a masterchef.

1397
01:06:51,400 --> 01:06:53,360
Yum. That's actually really nice.

1398
01:06:53,360 --> 01:06:54,480
Really balanced.

1399
01:06:56,800 --> 01:06:58,280
Mate, that's delicious.

1400
01:06:58,280 --> 01:07:01,480
The fish curry is just so many
layers of flavour,

1401
01:07:01,480 --> 01:07:03,040
and I really like
the sweet, sour vibe.

1402
01:07:03,040 --> 01:07:04,680
Yeah.
That's very up my alley.

1403
01:07:04,680 --> 01:07:06,120
So all about it.
Really, really good.

1404
01:07:06,120 --> 01:07:07,240
Glad you girls liked it.

1405
01:07:07,240 --> 01:07:08,880
Amazing. Thank you.

1406
01:07:10,720 --> 01:07:11,720
Yeah!

1407
01:07:12,840 --> 01:07:15,000
Couple of tips and tricks
there for you guys

1408
01:07:15,000 --> 01:07:16,800
and a couple of delicious curries.

1409
01:07:16,800 --> 01:07:20,040
Now you have to see Mel
and her very special guest.

1410
01:07:20,040 --> 01:07:21,640
They're waiting for you guys
in the restaurant.

1411
01:07:21,640 --> 01:07:22,960
Thank you.
See ya!

1412
01:07:22,960 --> 01:07:24,400
See ya, guys.
Thank you.

1413
01:07:24,400 --> 01:07:26,360
Give him a round of applause.
Yes!

1414
01:07:29,880 --> 01:07:31,520
Oh-ayyy!

1415
01:07:31,520 --> 01:07:35,000
Hello.
ALL: Hi!

1416
01:07:35,000 --> 01:07:39,680
Looking very studious
with your notepads and pens.

1417
01:07:39,680 --> 01:07:43,520
Today with me is someone
very special - an incredible chef.

1418
01:07:43,520 --> 01:07:46,160
She has mastered
Australian-Vietnamese cuisine.

1419
01:07:46,160 --> 01:07:49,320
Her own restaurant sells
a diverse range of delicious

1420
01:07:49,320 --> 01:07:51,040
and delectable banh mi.

1421
01:07:52,360 --> 01:07:56,680
Please welcome owner and head chef
of Anchovy in Richmond

1422
01:07:56,680 --> 01:08:00,040
and Ca Com Banh Mi Bar, Thi Le!

1423
01:08:04,640 --> 01:08:05,960
Thi, welcome.

1424
01:08:05,960 --> 01:08:07,160
Thank you for having me.

1425
01:08:07,160 --> 01:08:09,440
Is it cool to be in
the MasterChef kitchen?

1426
01:08:09,440 --> 01:08:10,800
Yeah, it is.

1427
01:08:10,800 --> 01:08:12,680
It's like a chef's dream come true.

1428
01:08:12,680 --> 01:08:14,040
I've been walking around the back
going,

1429
01:08:14,040 --> 01:08:17,440
"Oh, God. I wish I had this
at the restaurant."

1430
01:08:17,440 --> 01:08:20,080
OK. So, Thi, what are we cooking
today?

1431
01:08:20,080 --> 01:08:23,320
Today we'll be making the turmeric
chicken banh mi from Ca Com.

1432
01:08:24,760 --> 01:08:28,080
Turmeric chicken has kind of
been a staple at Ca Com.

1433
01:08:28,080 --> 01:08:31,160
We decided to do this banh mi
without any pate.

1434
01:08:31,160 --> 01:08:33,080
And I think a lot of Vietnamese
will be like,

1435
01:08:33,080 --> 01:08:35,080
"Oh, my God, what's going on?"
you know.

1436
01:08:35,080 --> 01:08:39,280
I just feel like you put so much
effort into making the curry paste,

1437
01:08:39,280 --> 01:08:40,680
to putting the herbs in,

1438
01:08:40,680 --> 01:08:44,720
and then to have something so rich
and heavy to mask all that...

1439
01:08:44,720 --> 01:08:47,280
It's complete without
that particular aspect.

1440
01:08:47,280 --> 01:08:49,480
Yeah.
So where do we get started today?

1441
01:08:49,480 --> 01:08:52,440
So I think first of all,
we'll make the marinade.

1442
01:08:52,440 --> 01:08:55,920
So you've some garlic ginger,
coriander root, dill root,

1443
01:08:55,920 --> 01:08:56,920
some chilli,

1444
01:08:56,920 --> 01:08:58,520
some fresh and dried turmeric,

1445
01:08:58,520 --> 01:09:01,800
some coconut cream and fish sauce.

1446
01:09:01,800 --> 01:09:04,120
Pop everything in.

1447
01:09:04,120 --> 01:09:05,240
Yeah. Alright.

1448
01:09:08,240 --> 01:09:10,600
So what are we looking for
in terms of texture here?

1449
01:09:10,600 --> 01:09:13,120
Are you looking to completely
obliterate everything?

1450
01:09:13,120 --> 01:09:14,240
No, I love texture.

1451
01:09:14,240 --> 01:09:17,360
We all have teeth.
We don't need to puree everything.

1452
01:09:17,360 --> 01:09:19,120
(LAUGHTER)

1453
01:09:19,120 --> 01:09:21,240
Quote of the day.

1454
01:09:21,240 --> 01:09:24,160
That marinade already smells amazing.

1455
01:09:24,160 --> 01:09:27,800
So we have some chicken thigh
with skin on here?

1456
01:09:27,800 --> 01:09:29,920
Yeah, about 200 grams or so.

1457
01:09:29,920 --> 01:09:32,520
And then we're going to mix.

1458
01:09:32,520 --> 01:09:34,960
How long would you usually
marinate this chicken for?

1459
01:09:34,960 --> 01:09:38,200
Anywhere between 24 to 48 hours.

1460
01:09:38,200 --> 01:09:40,600
Alright, put that in the fridge.

1461
01:09:42,240 --> 01:09:46,640
So this is the chicken we've been
marinating the last two days.

1462
01:09:46,640 --> 01:09:49,360
The magic of television.

1463
01:09:49,360 --> 01:09:51,760
Smells incredible already.

1464
01:09:51,760 --> 01:09:54,880
So we're going to be cooking it
on the binchotan today,

1465
01:09:54,880 --> 01:09:56,160
also known as charcoal.

1466
01:09:56,160 --> 01:09:58,640
Would you always leave the skin on
for something like this?

1467
01:09:58,640 --> 01:10:03,680
Yeah, it's very cliche, but fat
is flavour and especially...

1468
01:10:03,680 --> 01:10:05,680
Especially when you're cooking
on charcoal

1469
01:10:05,680 --> 01:10:07,520
and the fat's gonna drip down

1470
01:10:07,520 --> 01:10:09,280
and it's gonna create
little smoky sparks

1471
01:10:09,280 --> 01:10:13,160
and it's just going to impart
more flavour into the meat.

1472
01:10:13,160 --> 01:10:15,800
How hot do the coals need to be
in order for this to be perfect?

1473
01:10:15,800 --> 01:10:17,360
You're looking at a medium heat.

1474
01:10:17,360 --> 01:10:19,840
You don't want it to be too high
where it's just going to char

1475
01:10:19,840 --> 01:10:20,880
everything straightaway.

1476
01:10:20,880 --> 01:10:23,360
And then inside of the chicken,
it's going to be raw.

1477
01:10:23,360 --> 01:10:25,160
Yeah.

1478
01:10:25,160 --> 01:10:27,160
And do you always start
skin side down?

1479
01:10:27,160 --> 01:10:28,520
Yeah, always skin side down.

1480
01:10:28,520 --> 01:10:29,600
Yep.

1481
01:10:29,600 --> 01:10:33,480
You can smell the transformation
of fat and protein happening

1482
01:10:33,480 --> 01:10:34,520
right in front of you.

1483
01:10:34,520 --> 01:10:36,320
I think that's one of the most
magical things.

1484
01:10:37,440 --> 01:10:39,240
Ohh! Getting so excited.

1485
01:10:41,320 --> 01:10:42,880
ANNOUNCER: Coming up...

1486
01:10:42,880 --> 01:10:45,360
My mouth is watering.

1487
01:10:45,360 --> 01:10:49,200
..chef Thi Le assembles
her stunning banh mi.

1488
01:10:49,200 --> 01:10:50,240
WOMAN: So good.

1489
01:10:50,240 --> 01:10:51,680
MAN: It looks so good.

1490
01:10:51,680 --> 01:10:54,840
Everyone's like, "How many leftovers
are there going to be?"

1491
01:10:54,840 --> 01:10:56,360
And later...

1492
01:10:56,360 --> 01:10:58,040
JOCK: Here he is!

1493
01:10:58,040 --> 01:11:02,400
..AFL superstar Nick Riewoldt
returns to the kitchen.

1494
01:11:03,400 --> 01:11:04,960
Still shorter than you.

1495
01:11:04,960 --> 01:11:08,040
I just feel really sick
all of a sudden.

1496
01:11:08,040 --> 01:11:09,040
Flashbacks?

1497
01:11:20,080 --> 01:11:21,680
That chicken is cooking away.

1498
01:11:21,680 --> 01:11:23,280
And now what else can we be doing?

1499
01:11:23,280 --> 01:11:25,680
Next step, we're going to make
a red curry spice.

1500
01:11:25,680 --> 01:11:28,920
So we've got some fresh chilies,
dried chilies, lemongrass,

1501
01:11:28,920 --> 01:11:31,480
more coriander root, some garlic
and shallots.

1502
01:11:31,480 --> 01:11:34,120
Wonderful.
So we just pop everything in.

1503
01:11:34,120 --> 01:11:38,080
Talk to me about sort of the nuances
of what the dried rehydrated chilies

1504
01:11:38,080 --> 01:11:42,080
do to this paste in addition
to the fresh bird's eye chilies here.

1505
01:11:42,080 --> 01:11:46,080
It's going to help you add colour
and it's not as raw.

1506
01:11:46,080 --> 01:11:48,280
I don't know about you guys,
but sometimes you eat banh mi

1507
01:11:48,280 --> 01:11:50,280
and everything's fine and all
of a sudden, bang!

1508
01:11:50,280 --> 01:11:51,400
It just hits you and you're like,

1509
01:11:51,400 --> 01:11:53,640
"Oh, some auntie
decided to kill me."

1510
01:11:53,640 --> 01:11:54,760
That's your favourite bit.

1511
01:11:54,760 --> 01:11:56,000
That's my favourite bit.

1512
01:11:56,000 --> 01:11:57,600
I double chilli.

1513
01:11:57,600 --> 01:12:00,440
You just...you just want to hurt
just a little bit.

1514
01:12:00,440 --> 01:12:02,160
That's what you do.

1515
01:12:02,160 --> 01:12:03,840
By doing it this way,
you're actually giving

1516
01:12:03,840 --> 01:12:06,760
just a bit more
of an equitable distribution of heat.

1517
01:12:06,760 --> 01:12:08,720
Yeah, just a bit more rounded.

1518
01:12:08,720 --> 01:12:12,840
But you could add some fresh chilies
if you enjoy the pain.

1519
01:12:12,840 --> 01:12:13,840
(LAUGHS)

1520
01:12:14,840 --> 01:12:17,240
The thing with a banh mi,
it's up to you. You know?

1521
01:12:17,240 --> 01:12:18,320
It's what you like.

1522
01:12:18,320 --> 01:12:19,680
There's no rules.

1523
01:12:19,680 --> 01:12:22,640
It's about being able to take
the essence of a dish.

1524
01:12:22,640 --> 01:12:24,480
Paying homage to the history

1525
01:12:24,480 --> 01:12:26,360
and just trying to do your take.

1526
01:12:26,360 --> 01:12:29,640
Tommy, listening to the way Thi
sort of talks about her approach

1527
01:12:29,640 --> 01:12:30,640
to cuisine,

1528
01:12:30,640 --> 01:12:32,640
is that in a similar vein
to the way that you look at

1529
01:12:32,640 --> 01:12:35,600
what you're doing in your current
MasterChef journey?

1530
01:12:35,600 --> 01:12:36,600
Yeah, definitely.

1531
01:12:36,600 --> 01:12:38,120
I always try to look at
the history of it

1532
01:12:38,120 --> 01:12:39,560
and how it kind of originally ate

1533
01:12:39,560 --> 01:12:41,120
and what I really love about it,

1534
01:12:41,120 --> 01:12:42,760
but just kind of change it in a way

1535
01:12:42,760 --> 01:12:44,840
that makes it more interesting
and more fun to eat.

1536
01:12:46,160 --> 01:12:48,200
Alright.
OK. So, blitz.

1537
01:12:52,440 --> 01:12:54,520
Do the shake. Do the shake.

1538
01:12:54,520 --> 01:12:56,440
(LAUGHTER)
Yeah!

1539
01:12:56,440 --> 01:12:58,920
Every home cook can relate to that.

1540
01:13:01,480 --> 01:13:04,840
Now you have a beautiful
red curry paste.

1541
01:13:04,840 --> 01:13:06,160
What's the next step?

1542
01:13:06,160 --> 01:13:07,800
The next, just make the herb salad.

1543
01:13:07,800 --> 01:13:08,800
Yeah.

1544
01:13:08,800 --> 01:13:10,800
In the mix, we've got some dill,

1545
01:13:10,800 --> 01:13:12,040
and then you've got the coriander

1546
01:13:12,040 --> 01:13:16,240
and then we're going to chop some
cilantro through there as well.

1547
01:13:16,240 --> 01:13:18,520
And I never cut my herbs raw.

1548
01:13:18,520 --> 01:13:19,720
I always cut it rough.

1549
01:13:19,720 --> 01:13:23,080
The reason why I do it
is because you it will make you chew

1550
01:13:23,080 --> 01:13:25,640
and so then flavour starts
to come out.

1551
01:13:25,640 --> 01:13:27,880
Just becomes a bit more interesting.

1552
01:13:27,880 --> 01:13:31,000
I think the golden advice today
is we have teeth,

1553
01:13:31,000 --> 01:13:32,800
we should use them, right?

1554
01:13:35,200 --> 01:13:38,440
OK, so we've essentially made
all of the elements and now it's time

1555
01:13:38,440 --> 01:13:40,720
to build this banh mi.

1556
01:13:40,720 --> 01:13:41,760
Yeah.

1557
01:13:41,760 --> 01:13:44,920
Isn't it just a tray of happiness?

1558
01:13:44,920 --> 01:13:48,320
Can you talk me through
what's on this tray here?

1559
01:13:48,320 --> 01:13:49,960
So you've got the banh mi itself.

1560
01:13:49,960 --> 01:13:52,040
We've got the pickled carrot
and daikon.

1561
01:13:52,040 --> 01:13:54,280
Yeah.
We've got the red curry paste
that we made earlier.

1562
01:13:54,280 --> 01:13:55,280
Our fresh curry paste.

1563
01:13:55,280 --> 01:13:56,440
A couple of other things.

1564
01:13:56,440 --> 01:13:57,760
I love the seasoning.

1565
01:13:57,760 --> 01:14:00,280
I think it's the best thing ever.

1566
01:14:00,280 --> 01:14:02,680
And some crispy chilli oil.

1567
01:14:02,680 --> 01:14:04,280
OK. I mean, that chicken -

1568
01:14:04,280 --> 01:14:06,080
how good does that chicken smell?

1569
01:14:06,080 --> 01:14:08,120
The smoke, the charcoal.

1570
01:14:08,120 --> 01:14:11,680
You can see the fat
just sizzling away on top.

1571
01:14:11,680 --> 01:14:13,240
So we'll put that aside.

1572
01:14:13,240 --> 01:14:16,880
And then obviously the
all important toast over the...

1573
01:14:16,880 --> 01:14:20,080
Yeah. So we toast all our rolls
over the wood grill.

1574
01:14:20,080 --> 01:14:21,360
You're doing banh mi at home.

1575
01:14:21,360 --> 01:14:23,080
Just toast it open on the gas

1576
01:14:23,080 --> 01:14:24,600
or put it in the oven
for a minute.

1577
01:14:24,600 --> 01:14:26,280
It's one of those key things
in a banh mi,

1578
01:14:26,280 --> 01:14:27,680
like, it should be crispy.

1579
01:14:27,680 --> 01:14:30,240
OK, so let's do it.
Alright.

1580
01:14:30,240 --> 01:14:31,840
(BREAD CRUNCHES)
Ohhh!

1581
01:14:31,840 --> 01:14:33,000
Great sound.

1582
01:14:33,000 --> 01:14:35,320
A very generous amount of mayo.

1583
01:14:35,320 --> 01:14:36,360
Yeah.

1584
01:14:36,360 --> 01:14:39,120
Now your beautiful red curry paste.

1585
01:14:39,120 --> 01:14:40,120
Yeah.

1586
01:14:41,160 --> 01:14:44,520
A very healthy amount
of pickled daikon and carrot.

1587
01:14:44,520 --> 01:14:47,640
I love pickles. Cucumber.

1588
01:14:47,640 --> 01:14:49,680
The beautiful herb salad in next.

1589
01:14:49,680 --> 01:14:51,960
It's gotta be generous.
Yep.

1590
01:14:51,960 --> 01:14:54,920
This is a fully loaded banh mi.

1591
01:14:54,920 --> 01:14:57,720
And then we're going to chop
some chicken.

1592
01:14:57,720 --> 01:14:59,560
Rough chop.
Rough chops.

1593
01:15:01,200 --> 01:15:03,160
Toss it through the marinade
a bit more.

1594
01:15:05,040 --> 01:15:06,960
This gets pretty fun.

1595
01:15:06,960 --> 01:15:09,600
That's so lovely
and glossy and coated.

1596
01:15:09,600 --> 01:15:11,280
You can smell it.

1597
01:15:11,280 --> 01:15:13,320
Alright. We're on the homestretch.

1598
01:15:13,320 --> 01:15:16,480
Everyone's like, "How many
leftovers are there going to be?"

1599
01:15:16,480 --> 01:15:17,840
The crispy chilli oil.

1600
01:15:17,840 --> 01:15:19,360
Yeah.

1601
01:15:19,360 --> 01:15:23,000
And we've got spring onion
in the foil.

1602
01:15:23,000 --> 01:15:25,320
My mouth is watering.

1603
01:15:26,280 --> 01:15:28,040
And nuts.

1604
01:15:28,040 --> 01:15:30,800
So good.
It looks so good.

1605
01:15:31,800 --> 01:15:34,840
So here you go -
it's my turmeric chicken banh mi.

1606
01:15:34,840 --> 01:15:37,840
(APPLAUSE)

1607
01:15:41,200 --> 01:15:42,640
Wow.

1608
01:15:42,640 --> 01:15:47,120
Well, I know that 100% of you
want to try this banh mi,

1609
01:15:47,120 --> 01:15:50,080
but I think today...

1610
01:15:50,080 --> 01:15:51,680
..it has to be you, right?

1611
01:15:51,680 --> 01:15:52,800
Tommy.
Yes, I hope so.

1612
01:15:52,800 --> 01:15:54,160
Come on down.
Sorry, guys.

1613
01:15:55,800 --> 01:15:57,240
Oh, this looks amazing.

1614
01:15:57,240 --> 01:15:58,640
This is the real test.

1615
01:16:00,280 --> 01:16:02,160
Amazing.
Yeah? Alright.

1616
01:16:02,160 --> 01:16:03,160
Look at this layer.

1617
01:16:03,160 --> 01:16:04,160
(ALL EXCLAIM)

1618
01:16:05,320 --> 01:16:06,800
Alright.
Here we go, alright.

1619
01:16:06,800 --> 01:16:08,080
(BREAD CRUNCHES)

1620
01:16:10,240 --> 01:16:11,960
MAN: Like an expert!

1621
01:16:11,960 --> 01:16:14,640
Oh, my God. Mmm...

1622
01:16:14,640 --> 01:16:16,240
Chew first, Tommy.

1623
01:16:16,240 --> 01:16:17,600
So, Tommy.

1624
01:16:17,600 --> 01:16:19,240
Talk to me about
what's happening right now.

1625
01:16:19,240 --> 01:16:20,600
Mmm. Um...

1626
01:16:20,600 --> 01:16:22,320
Oh, it's so interesting.

1627
01:16:22,320 --> 01:16:26,560
The spring onion oil and the peanut
really remind me of cha ca la vong,

1628
01:16:26,560 --> 01:16:28,040
which is so cool.

1629
01:16:28,040 --> 01:16:30,080
Chicken perfectly cooked
with that smokiness.

1630
01:16:30,080 --> 01:16:32,240
The mayonnaise and the pickles.

1631
01:16:33,480 --> 01:16:37,440
So amazing. It's just a really,
really good banh mi.

1632
01:16:37,440 --> 01:16:39,480
So, guys, so good. Sorry.

1633
01:16:39,480 --> 01:16:41,440
Thi Le, thank you so much.

1634
01:16:41,440 --> 01:16:42,880
That was incredible.

1635
01:16:47,680 --> 01:16:49,320
ANNOUNCER: Coming up...

1636
01:16:49,320 --> 01:16:51,520
We're going to do
one of my signature dishes.

1637
01:16:51,520 --> 01:16:52,640
(LAUGHTER)

1638
01:16:52,640 --> 01:16:57,960
AFL superstar and reigning celebrity
MasterChef Nick Riewoldt

1639
01:16:57,960 --> 01:17:00,920
shows us his deep-fried eggplant.

1640
01:17:00,920 --> 01:17:03,480
You've got some impressionable
people here, mate, you know.

1641
01:17:03,480 --> 01:17:04,480
Oh!
(ALL GROAN)

1642
01:17:04,480 --> 01:17:05,960
Oh, what? Come on!

1643
01:17:07,320 --> 01:17:09,200
Far out - this place!

1644
01:17:18,400 --> 01:17:20,600
ANDY: Here they are.
Hello, hello.

1645
01:17:20,600 --> 01:17:22,920
Hello.
Looking spritely.

1646
01:17:22,920 --> 01:17:24,400
(LAUGHTER)

1647
01:17:25,720 --> 01:17:28,720
Righto, guys,
we cooked for you this morning...

1648
01:17:30,240 --> 01:17:33,160
..now it's your turn to cook for us.

1649
01:17:33,160 --> 01:17:37,680
Today, we wanna see a dish that
showcases extra virgin olive oil.

1650
01:17:37,680 --> 01:17:38,800
Mm.

1651
01:17:38,800 --> 01:17:41,560
And Mindy, we know you've got
something up your sleeve

1652
01:17:41,560 --> 01:17:43,280
so come on up.
(LAUGHS)

1653
01:17:46,440 --> 01:17:51,360
Now, we thought we'd invite a special
guest to cook alongside Mindy today.

1654
01:17:51,360 --> 01:17:53,240
Ooh.

1655
01:17:53,240 --> 01:17:56,480
This man is just like you in that

1656
01:17:56,480 --> 01:17:58,720
he was once a contestant
in this competition.

1657
01:17:58,720 --> 01:17:59,720
Oh.

1658
01:17:59,720 --> 01:18:02,080
After a bit of dedication
and elbow grease,

1659
01:18:02,080 --> 01:18:03,840
he walked away with a trophy.

1660
01:18:06,600 --> 01:18:08,200
10 out of 10.

1661
01:18:08,200 --> 01:18:09,640
(CHEERING AND APPLAUSE)

1662
01:18:10,800 --> 01:18:16,200
That makes you the winner
of Celebrity MasterChef 2021!

1663
01:18:16,200 --> 01:18:17,720
(CHEERING AND APPLAUSE)

1664
01:18:18,920 --> 01:18:20,880
Please welcome...

1665
01:18:20,880 --> 01:18:23,920
..the reigning Celebrity MasterChef,

1666
01:18:23,920 --> 01:18:27,640
St Kilda superstar
and Fox Footy commentator...

1667
01:18:27,640 --> 01:18:28,640
Yes!

1668
01:18:28,640 --> 01:18:31,520
..it's none other than Nick Riewoldt,
everybody!

1669
01:18:31,520 --> 01:18:33,320
(CHEERING AND APPLAUSE)

1670
01:18:33,320 --> 01:18:34,560
There he is!

1671
01:18:36,400 --> 01:18:38,120
He's ready to go, with his apron on!

1672
01:18:39,800 --> 01:18:41,600
How are you, mate?
NICK: What's happening?

1673
01:18:44,680 --> 01:18:46,920
Still shorter than you.
Oh.

1674
01:18:46,920 --> 01:18:48,520
I just feel really sick
all of a sudden.

1675
01:18:48,520 --> 01:18:49,840
(LAUGHS)

1676
01:18:49,840 --> 01:18:52,280
Flashbacks?
Gosh, flashbacks everywhere.

1677
01:18:52,280 --> 01:18:55,840
You guys are crazy, for coming back.

1678
01:18:55,840 --> 01:18:57,760
What are you doing?
(LAUGHTER)

1679
01:18:58,800 --> 01:19:00,680
DANIEL: Nick Riewoldt
walks in the door

1680
01:19:00,680 --> 01:19:02,960
and he is a giant. (CHUCKLES)

1681
01:19:02,960 --> 01:19:04,680
He's this massive god of a man.

1682
01:19:04,680 --> 01:19:06,960
He's the reigning
Celebrity MasterChef,

1683
01:19:06,960 --> 01:19:09,480
so pretty awesome to have him
come into the kitchen today.

1684
01:19:09,480 --> 01:19:10,680
So what have you been doing?

1685
01:19:10,680 --> 01:19:12,400
Spending much time in the kitchen
since you left?

1686
01:19:12,400 --> 01:19:13,560
Uh, I have.

1687
01:19:13,560 --> 01:19:15,600
I mean, part of the deal
of coming onto the show

1688
01:19:15,600 --> 01:19:17,520
was that my wife would never have
to cook again.

1689
01:19:17,520 --> 01:19:18,920
(LAUGHTER)

1690
01:19:18,920 --> 01:19:22,080
Um, so she's held me to that
and I've loved it, really.

1691
01:19:22,080 --> 01:19:24,120
It's reinvigorated
my passion for it.

1692
01:19:24,120 --> 01:19:26,800
My reputation preceded me
a little bit after MasterChef.

1693
01:19:28,560 --> 01:19:31,000
Right, Nick, Mindy,
should we get stuck in?

1694
01:19:31,000 --> 01:19:32,240
Let's do it.
Come on!

1695
01:19:32,240 --> 01:19:34,560
Yeah! Give it up.

1696
01:19:38,920 --> 01:19:42,200
Righto, Mindy,
what's on the menu over here?

1697
01:19:42,200 --> 01:19:45,080
We're gonna do one of
our signature dishes at Karkalla,

1698
01:19:45,080 --> 01:19:47,280
which is crispy saltbush.
Yum.

1699
01:19:47,280 --> 01:19:50,080
We're gonna fry it in some
extra virgin olive oil today.

1700
01:19:50,080 --> 01:19:53,320
We're gonna do a little bush tomato
and chilli dipping sauce,

1701
01:19:53,320 --> 01:19:56,160
kind of just brings out those really
yummy flavours of the desert.

1702
01:19:56,160 --> 01:19:58,320
Amazing. What ae you two lads
doing over there?

1703
01:19:58,320 --> 01:20:00,240
We're gonna do one of MY
signature dishes...

1704
01:20:00,240 --> 01:20:01,720
(ALL LAUGH)

1705
01:20:03,080 --> 01:20:04,400
Own it. Own it.

1706
01:20:04,400 --> 01:20:07,400
We're doing fried eggplants
with salsa verde and walnuts.

1707
01:20:07,400 --> 01:20:08,840
That sounds delicious.

1708
01:20:10,240 --> 01:20:11,840
Should we get into it?
Yeah, let's do it.

1709
01:20:11,840 --> 01:20:13,880
We'll start up a light batter
for the saltbush.

1710
01:20:13,880 --> 01:20:15,560
Plain flour, super easy,

1711
01:20:15,560 --> 01:20:17,160
and some soda water.
Yep.

1712
01:20:17,160 --> 01:20:19,320
Soda water just brightens it up,
makes it a little bit lighter.

1713
01:20:19,320 --> 01:20:21,240
Pinch of salt.

1714
01:20:21,240 --> 01:20:22,520
Keep it nice and simple.

1715
01:20:22,520 --> 01:20:24,440
We just want it to lightly coat
the leaf.

1716
01:20:24,440 --> 01:20:26,520
I mean, this is
such a beautiful plant

1717
01:20:26,520 --> 01:20:29,400
and it actually absorbs a lot
of the salt out of the soil

1718
01:20:29,400 --> 01:20:30,480
that it grows in.
Yep.

1719
01:20:30,480 --> 01:20:33,440
So it's got these beautiful natural
saline kind of flavour.

1720
01:20:33,440 --> 01:20:35,000
There's a few different varieties,
right?

1721
01:20:35,000 --> 01:20:37,800
There's actually 60 different types.
60?!
60. (LAUGHS)

1722
01:20:37,800 --> 01:20:39,880
Wow. What variety is this?
This is Old Man.

1723
01:20:39,880 --> 01:20:41,400
Gotcha.
Old Man Saltbush.

1724
01:20:41,400 --> 01:20:43,680
Dan, that one's for you.
(SHOCKED LAUGHTER)

1725
01:20:43,680 --> 01:20:44,680
Shade thrown!

1726
01:20:44,680 --> 01:20:47,520
Yeah, that's definitely Old Man's.
I know that one.

1727
01:20:47,520 --> 01:20:49,720
What do we need to do?
I'm your apprentice. Let's go.

1728
01:20:49,720 --> 01:20:51,080
Oh, really?
What do you want?

1729
01:20:51,080 --> 01:20:53,160
Oh, this is gonna be fun.
This is gonna be fun?
Gonna be fun.

1730
01:20:53,160 --> 01:20:54,400
Alright.

1731
01:20:54,400 --> 01:20:55,640
Heat some oil up for me, champion.

1732
01:20:55,640 --> 01:20:57,960
How much do you want?
A good amount, please.

1733
01:20:57,960 --> 01:20:59,560
We're gonna just cut our eggplant

1734
01:20:59,560 --> 01:21:01,440
and then bathe them
in some milk for a bit.

1735
01:21:01,440 --> 01:21:02,440
In milk?
Yes.

1736
01:21:02,440 --> 01:21:04,880
Cool.
Gets rid of a bit of the bitterness.

1737
01:21:04,880 --> 01:21:07,160
So it's quite nice
having a little selection.
Yeah.

1738
01:21:07,160 --> 01:21:09,840
Different shapes, different colours.
Different shapes, different colours.

1739
01:21:09,840 --> 01:21:11,320
So we got the graffiti,
we got the baby

1740
01:21:11,320 --> 01:21:13,520
and we got the Lebanese.
Brilliant.

1741
01:21:13,520 --> 01:21:15,760
What about the top of the eggplant?
Is that no good?

1742
01:21:15,760 --> 01:21:17,680
Do you wanna use it?
I was just asking.

1743
01:21:17,680 --> 01:21:20,040
No, do you wanna use it?
I just quite love eggplant.

1744
01:21:20,040 --> 01:21:22,960
Well, hey, sometimes a sous chef's
actually allowed
to step up and make suggestions.

1745
01:21:22,960 --> 01:21:24,080
OK.
So feel free.

1746
01:21:24,080 --> 01:21:26,280
Can you use the whole eggplant?
Sure. Let's do it.

1747
01:21:26,280 --> 01:21:27,760
Awesome.
Alright.

1748
01:21:29,160 --> 01:21:31,400
Got some impressionable people here,
mate, you know?

1749
01:21:31,400 --> 01:21:32,880
Oh, my God.
(CONTESTANTS GROAN)

1750
01:21:32,880 --> 01:21:35,640
Oh, come on!
(ALL LAUGH)

1751
01:21:35,640 --> 01:21:37,440
That bit was no good.

1752
01:21:37,440 --> 01:21:41,520
Alright, mate, what is the dry
coating for the outside of them?

1753
01:21:41,520 --> 01:21:43,760
So we've got semolina.
Yep.

1754
01:21:43,760 --> 01:21:46,440
It's just a little bit crispier
than the normal flour.

1755
01:21:46,440 --> 01:21:48,920
Oregano. Thyme, bit of salt.

1756
01:21:48,920 --> 01:21:50,040
Beautiful.

1757
01:21:50,040 --> 01:21:52,440
Yeah, it will all come together
pretty nicely.

1758
01:21:52,440 --> 01:21:53,960
Let's get into it.

1759
01:21:53,960 --> 01:21:55,960
We're gonna do our bush tomato mayo.

1760
01:21:55,960 --> 01:21:59,400
Take out the idea that it's
anything like a European tomato,

1761
01:21:59,400 --> 01:22:01,600
they have a totally different
flavour profile.

1762
01:22:01,600 --> 01:22:03,440
Caramel notes,
they're almost like honey.
Yeah.

1763
01:22:03,440 --> 01:22:08,080
They grow in a really arid desert
region so they're intense.

1764
01:22:08,080 --> 01:22:10,800
That takes a lot to grow
that tiny little fruit there.

1765
01:22:10,800 --> 01:22:12,440
A little bit is a lot.

1766
01:22:12,440 --> 01:22:14,280
OK, how are we putting together
this mayo?

1767
01:22:14,280 --> 01:22:18,600
Pretty standard - eggs,
grapeseed oil and blend away.

1768
01:22:20,200 --> 01:22:22,000
How do you make your mayos, Andy?

1769
01:22:22,000 --> 01:22:24,960
Yeah, like that
but in a 20-litre bucket.

1770
01:22:24,960 --> 01:22:27,800
(LAUGHTER)
With a big old stick blender.

1771
01:22:28,800 --> 01:22:30,840
This technique is like,
once you nail it...

1772
01:22:30,840 --> 01:22:33,320
I know, you don't go back.
You don't go back. Don't go back.
Yeah.

1773
01:22:33,320 --> 01:22:35,240
We're gonna add some sriracha
into it.

1774
01:22:35,240 --> 01:22:36,840
Gotcha.
Bit of chilli sauce.

1775
01:22:36,840 --> 01:22:38,800
Love this spice
and it actually brings out

1776
01:22:38,800 --> 01:22:41,440
a lot of that amazing bush tomato
flavours.

1777
01:22:41,440 --> 01:22:42,960
Would you like to stir that through?

1778
01:22:42,960 --> 01:22:46,000
We're gonna give it a good sprinkle
of some ground-up bush tomato.

1779
01:22:46,000 --> 01:22:47,760
Kutjera, traditional name.

1780
01:22:48,840 --> 01:22:50,040
Put a touch of salt.

1781
01:22:52,040 --> 01:22:54,400
Perfect. We'll put that
into a little serving bowl.

1782
01:22:54,400 --> 01:22:56,480
Then we're gonna deep-fry.

1783
01:22:56,480 --> 01:22:58,160
You guys ready to go?

1784
01:22:59,120 --> 01:23:01,120
We're waiting for you.
Gosh. What?

1785
01:23:01,120 --> 01:23:03,840
We're warmed up, we've stretched.
We're ready to get into the game.

1786
01:23:03,840 --> 01:23:05,440
(LAUGHTER)

1787
01:23:05,440 --> 01:23:06,840
You look at the clock!

1788
01:23:08,000 --> 01:23:10,600
Far out. This place!

1789
01:23:10,600 --> 01:23:11,880
Anyone wanna give him a time call?

1790
01:23:11,880 --> 01:23:13,560
(LAUGHTER)

1791
01:23:26,080 --> 01:23:28,760
Cooking for us,
we have our very own Mindy

1792
01:23:28,760 --> 01:23:32,280
and Celebrity MasterChef winner
Nick Riewoldt.

1793
01:23:32,280 --> 01:23:34,800
Nick is making fried eggplant,
salsa verde,

1794
01:23:34,800 --> 01:23:36,680
candied walnuts and goat's cheese.

1795
01:23:36,680 --> 01:23:40,040
It's a very clever dish
and the flavours, in theory, to me,

1796
01:23:40,040 --> 01:23:41,440
works really well.

1797
01:23:41,440 --> 01:23:45,760
Mindy's making fried saltbush
with bush tomato mayonnaise.

1798
01:23:45,760 --> 01:23:47,760
She's always championing
Indigenous ingredients

1799
01:23:47,760 --> 01:23:49,360
and I can't wait to taste it.

1800
01:23:50,720 --> 01:23:53,800
So we've basically got our batter,
our saltbush.

1801
01:23:53,800 --> 01:23:55,680
MINDY: Yep.
We're gonna fry up, ready to go.

1802
01:23:55,680 --> 01:23:56,880
Exactly.
Love it.

1803
01:23:56,880 --> 01:23:59,080
So we'll put in
extra virgin olive oil

1804
01:23:59,080 --> 01:24:01,840
that actually lends itself to this
really well because it seasons it.

1805
01:24:01,840 --> 01:24:02,960
Yeah, right.

1806
01:24:02,960 --> 01:24:05,280
And it'll actually highlight
the notes of the saltbush.

1807
01:24:05,280 --> 01:24:06,520
Love it.

1808
01:24:06,520 --> 01:24:09,600
I think everyone's been afraid of
deep-frying extra virgin olive oil

1809
01:24:09,600 --> 01:24:11,800
because they normally get
the temperatures so high...

1810
01:24:11,800 --> 01:24:13,640
Yeah! There's this kind
of misconception

1811
01:24:13,640 --> 01:24:17,240
that it's got a low burning temp
and it actually ruins a quality oil.

1812
01:24:17,240 --> 01:24:19,240
It's actually not the case.
Yep. What have you got it at?

1813
01:24:19,240 --> 01:24:20,520
About 180.
Nice.

1814
01:24:20,520 --> 01:24:22,000
Which is fine. It actually holds.

1815
01:24:22,000 --> 01:24:24,960
Particularly for vegies, when
you're deep-frying them, I find.
Yep.

1816
01:24:24,960 --> 01:24:26,680
And doesn't over-dominate,
which is really nice.

1817
01:24:26,680 --> 01:24:27,920
We're ready to rock'n'roll.

1818
01:24:29,160 --> 01:24:30,920
Do you cook much with saltbush?
Not a great deal.

1819
01:24:30,920 --> 01:24:33,160
The natives have such
a strong flavour

1820
01:24:33,160 --> 01:24:35,760
so the best thing is to go
kind of light-handed with them.

1821
01:24:35,760 --> 01:24:38,560
So we just very, very gently
dipping that in.

1822
01:24:38,560 --> 01:24:41,160
You wanna get all those leaves
covered.

1823
01:24:41,160 --> 01:24:43,640
Little bit of a shake-off.

1824
01:24:43,640 --> 01:24:45,880
What we're gonna do is just
gently dance it in here.

1825
01:24:45,880 --> 01:24:48,880
Once it's in there,
just dance it around a little bit

1826
01:24:48,880 --> 01:24:50,640
so those leaves open out.
Oh, we're dancing!

1827
01:24:50,640 --> 01:24:52,840
We're dancing, girl.
This is what we do.

1828
01:24:52,840 --> 01:24:55,600
And it's literally seconds in there,
like, less than a minute,

1829
01:24:55,600 --> 01:24:57,320
which is great.

1830
01:24:57,320 --> 01:25:00,400
Beautiful. You can see it.
That looks cool. Yeah.

1831
01:25:00,400 --> 01:25:01,960
So we'll get this out to
a paper towel.

1832
01:25:01,960 --> 01:25:03,800
Look how bright it goes.

1833
01:25:03,800 --> 01:25:04,960
It's absolutely gorgeous.

1834
01:25:04,960 --> 01:25:07,240
You can see all those flavours
are gonna start to come out of it.

1835
01:25:07,240 --> 01:25:09,200
Salt?
Touch of salt. Doesn't need much.

1836
01:25:09,200 --> 01:25:11,800
Called 'saltbush' for a reason.
(CHUCKLES)

1837
01:25:11,800 --> 01:25:13,200
Can I dance?
Yeah, please.

1838
01:25:13,200 --> 01:25:14,680
(LAUGHTER)
Get your groove on.

1839
01:25:16,640 --> 01:25:18,240
Disco. I love it.

1840
01:25:18,240 --> 01:25:22,120
So, we've had some eggplants
in milk for 10-15 minutes.
Yep.

1841
01:25:22,120 --> 01:25:24,760
And then they go in the semolina herb
mixture as the coating.

1842
01:25:24,760 --> 01:25:26,600
Right, shall we get 'em in?
Alright, let's get them in.

1843
01:25:26,600 --> 01:25:29,360
So I like cooking
with extra virgin olive oil.

1844
01:25:29,360 --> 01:25:31,840
It's a healthier option.
I just think tastes better.

1845
01:25:31,840 --> 01:25:34,720
I mean, health and taste
is a pretty good combo, right?
That's it.

1846
01:25:36,160 --> 01:25:38,600
Alright, so are we looking for

1847
01:25:38,600 --> 01:25:41,680
caramelised, light golden-brown, dark
golden-brown, what are we thinking?

1848
01:25:41,680 --> 01:25:44,160
Nah, light.
Light.

1849
01:25:44,160 --> 01:25:45,360
What else do we need to get?

1850
01:25:45,360 --> 01:25:47,120
Let's start getting onto
the salsa verde.

1851
01:25:47,120 --> 01:25:50,200
Got some basil, got some capers
and we've got some salt.

1852
01:25:50,200 --> 01:25:52,400
I'll look after these for ya.

1853
01:25:52,400 --> 01:25:54,440
Careful, though.
'Cause that oil's hot in there.

1854
01:25:54,440 --> 01:25:56,280
Don't burn yourself.
(LAUGHTER)

1855
01:25:57,560 --> 01:25:58,560
Alright.

1856
01:25:58,560 --> 01:26:00,240
Let's get into plating up.

1857
01:26:00,240 --> 01:26:02,120
I love to serve it on the stem.
Yep.

1858
01:26:02,120 --> 01:26:04,800
Because it just highlights
how incredibly beautiful that is.

1859
01:26:04,800 --> 01:26:07,800
And the idea is then just to
pick off those beautiful leaves,

1860
01:26:07,800 --> 01:26:10,080
dip it into the sauce
and just enjoy it for what it is.

1861
01:26:10,080 --> 01:26:11,240
I'm in.

1862
01:26:12,240 --> 01:26:15,160
Create a little stand for it
so it stands up.

1863
01:26:15,160 --> 01:26:18,000
Let's do it. This is kind
of our version of chips.

1864
01:26:18,000 --> 01:26:19,400
Snack on it.

1865
01:26:19,400 --> 01:26:21,920
Icy cold beer, glass of champagne.

1866
01:26:21,920 --> 01:26:23,720
Look at this!
Cheeky lemon.

1867
01:26:27,400 --> 01:26:28,920
Can I start taking these out now?

1868
01:26:28,920 --> 01:26:31,600
If you think they've reached
the point they're ready...
Mate, you're the chef.

1869
01:26:31,600 --> 01:26:34,000
I'm... Hey! A good chef delegates
from time to time

1870
01:26:34,000 --> 01:26:35,720
and I'm happy for you to make
the call.

1871
01:26:35,720 --> 01:26:37,440
(ALL LAUGH)

1872
01:26:37,440 --> 01:26:39,400
And am I seasoning them again
when they come out?

1873
01:26:39,400 --> 01:26:41,120
Yeah. We'll give them
a little sprinkle.

1874
01:26:41,120 --> 01:26:43,080
Season and taste. Season and taste.

1875
01:26:44,880 --> 01:26:46,840
So eggplants ready.

1876
01:26:46,840 --> 01:26:48,760
Salsa verde's ready.

1877
01:26:48,760 --> 01:26:50,400
How are we putting this together?

1878
01:26:50,400 --> 01:26:52,600
Eggplant down the bottom.

1879
01:26:52,600 --> 01:26:55,480
And then salsa verde
onto the eggplant.

1880
01:26:55,480 --> 01:26:57,120
You can use two hands if you want.

1881
01:26:57,120 --> 01:26:59,160
There's no clock,
so I can take my time.

1882
01:26:59,160 --> 01:27:00,560
(CHORTLES)

1883
01:27:00,560 --> 01:27:02,920
I think you've forgotten what
it's like to cook under pressure.

1884
01:27:02,920 --> 01:27:05,880
I've just been dealing
with an inadequate sous-chef.

1885
01:27:05,880 --> 01:27:07,640
That's been my issue.
Ooh! Burnt.

1886
01:27:07,640 --> 01:27:10,120
(LAUGHTER)

1887
01:27:10,120 --> 01:27:12,080
These are candied walnuts.
Candied walnuts.

1888
01:27:12,080 --> 01:27:13,160
Yum.

1889
01:27:13,160 --> 01:27:15,240
And the salad.

1890
01:27:15,240 --> 01:27:18,000
I think it looks lovely.
There we go.

1891
01:27:18,000 --> 01:27:20,560
Tick-tock. Tick-tock.
Let's go, guys.

1892
01:27:20,560 --> 01:27:22,400
Mindy, what's the rush? Come on.

1893
01:27:22,400 --> 01:27:23,960
Good food takes time.

1894
01:27:23,960 --> 01:27:25,640
Nick takes a little bit longer.

1895
01:27:25,640 --> 01:27:27,120
(LAUGHS)

1896
01:27:27,120 --> 01:27:29,320
There is no time in this kitchen.

1897
01:27:29,320 --> 01:27:30,440
Come on.

1898
01:27:30,440 --> 01:27:31,560
OK.

1899
01:27:31,560 --> 01:27:33,880
That looks epic! Love it.
Yeah.

1900
01:27:33,880 --> 01:27:35,440
Let's do it. Here we go, guys.

1901
01:27:35,440 --> 01:27:39,560
So this is our crispy saltbush
cooked in extra virgin olive oil

1902
01:27:39,560 --> 01:27:40,760
with a bush tomato mayo.

1903
01:27:40,760 --> 01:27:42,080
So good.
(APPLAUSE)

1904
01:27:43,360 --> 01:27:44,600
Beautiful.

1905
01:27:50,120 --> 01:27:52,920
We're done. So there's our fried
eggplant with salsa verde,

1906
01:27:52,920 --> 01:27:54,600
candied walnuts and goat's cheese.

1907
01:27:54,600 --> 01:27:56,120
Cooked in extra virgin olive oil.

1908
01:27:56,120 --> 01:27:58,040
(APPLAUSE)
Look at that!

1909
01:27:59,840 --> 01:28:01,520
Well done, mate.
Thanks, mate.

1910
01:28:02,600 --> 01:28:04,480
Don't leave me hanging.
Don't leave me hanging.

1911
01:28:04,480 --> 01:28:06,480
Fellas, do you wanna come over
and taste?

1912
01:28:06,480 --> 01:28:09,280
Yeah!
Yes, please.
Come on over.

1913
01:28:09,280 --> 01:28:11,360
Let's get into it.
Crispy saltbush.

1914
01:28:11,360 --> 01:28:13,000
Squeeze some lemon juice.
Yep.

1915
01:28:13,000 --> 01:28:14,360
Can I touch now?
You can.

1916
01:28:14,360 --> 01:28:16,280
OK.
Please proceed.
Oh, no!

1917
01:28:16,280 --> 01:28:18,720
Just pick off the little leaves.
Yeah, OK.

1918
01:28:18,720 --> 01:28:19,960
Yeah, just enjoy it.

1919
01:28:22,200 --> 01:28:23,640
Crunchy.
Crunchy.

1920
01:28:23,640 --> 01:28:25,000
Yeah.
Delicious.

1921
01:28:25,000 --> 01:28:26,960
Wow. That's really good.

1922
01:28:26,960 --> 01:28:28,320
It's yummy, isn't it?

1923
01:28:28,320 --> 01:28:30,920
Couple of beers, happy days.
Oh, out on the beach.

1924
01:28:30,920 --> 01:28:32,480
Alright, do you wanna taste Nick's?

1925
01:28:32,480 --> 01:28:33,760
Yeah, let's do it.
Course you do.

1926
01:28:33,760 --> 01:28:35,320
C'mon, Nick, what have you cooked
me?

1927
01:28:35,320 --> 01:28:37,000
Can I finish?
(LAUGHS) Yeah, take it with you.

1928
01:28:37,000 --> 01:28:38,400
I'll bring it with me.

1929
01:28:40,200 --> 01:28:42,600
Fancy! Huh?

1930
01:28:42,600 --> 01:28:45,080
As we're used to with you, mate,
it's a beautiful-looking dish.

1931
01:28:45,080 --> 01:28:46,200
Fancy.
Get in there, Mindy.

1932
01:28:46,200 --> 01:28:47,240
Yeah. I will.

1933
01:28:49,520 --> 01:28:50,960
Mm.

1934
01:28:52,280 --> 01:28:54,200
Candied walnuts - genius.
Yeah.

1935
01:28:54,200 --> 01:28:56,320
Bit of crunch.
Yeah, love it.

1936
01:28:56,320 --> 01:28:59,640
It's beautiful because it hasn't
soaked up too much of that oil.

1937
01:28:59,640 --> 01:29:01,000
Yep.
That little crust on there.

1938
01:29:01,000 --> 01:29:02,880
And those candied walnuts
are incredible.

1939
01:29:02,880 --> 01:29:04,440
Oregano in there is really good.

1940
01:29:04,440 --> 01:29:06,640
Lovely with the salsa verde.
Beautiful.

1941
01:29:06,640 --> 01:29:08,320
Very smart, Nick.
Thanks, Jock.

1942
01:29:08,320 --> 01:29:09,880
You learned a lot
in the MasterChef kitchen.

1943
01:29:09,880 --> 01:29:12,120
I had great teachers.
(LAUGHTER)

1944
01:29:12,120 --> 01:29:14,960
You guys are the best! I miss you.
(LAUGHTER)

1945
01:29:14,960 --> 01:29:16,920
Still trying to score brownie
points, huh?

1946
01:29:16,920 --> 01:29:18,280
Well...

1947
01:29:18,280 --> 01:29:21,040
Mindy, thanks for that. Take a seat.
Yeah, no worries.

1948
01:29:21,040 --> 01:29:22,840
Thanks, Mindy.
That was delicious.

1949
01:29:26,000 --> 01:29:28,640
Alright, what a great day we've had.

1950
01:29:28,640 --> 01:29:30,840
So, go home, get some rest

1951
01:29:30,840 --> 01:29:35,240
'cause you are gonna need every bit
of it as the competition ramps up.

1952
01:29:35,240 --> 01:29:38,360
Thanks, guys.
See you, guys. Thank you.

1953
01:29:48,840 --> 01:29:52,200
ANNOUNCER: Sunday night
on MasterChef Australia -

1954
01:29:52,200 --> 01:29:56,000
Marco Pierre White
may be intimidating...

1955
01:29:56,000 --> 01:29:57,960
SARAH: He's all
about perfection.

1956
01:29:57,960 --> 01:30:00,480
..but wait until
they cook for him...

1957
01:30:00,480 --> 01:30:01,720
JULIE: Whoa!

1958
01:30:01,720 --> 01:30:03,560
..on elimination day.

1959
01:30:03,560 --> 01:30:05,280
MARCO: Be very careful.
God, he's dangerous.

1960
01:30:07,000 --> 01:30:09,880
Captions by Red Bee Media