1 00:00:01,000 --> 00:00:03,800 VOICEOVER: Previously on MasterChef Australia... 2 00:00:03,800 --> 00:00:06,680 Please welcome...Rick Stein! 3 00:00:06,680 --> 00:00:09,280 (CHEERING AND APPLAUSE) 4 00:00:09,280 --> 00:00:11,960 His presence and his cooking... 5 00:00:11,960 --> 00:00:13,120 Oh, I can smell it. Mm. 6 00:00:13,120 --> 00:00:14,640 It's nice. It's just fab. It's the best. 7 00:00:14,640 --> 00:00:16,080 ..blew them away. 8 00:00:16,080 --> 00:00:17,200 It's smelling good, Rick. 9 00:00:17,200 --> 00:00:18,200 Then... 10 00:00:19,760 --> 00:00:22,680 ..they had their own postcard challenge. 11 00:00:22,680 --> 00:00:26,280 Rick Stein's taken me all over the world with his cooking, 12 00:00:26,280 --> 00:00:29,000 so I hope that I can take him to Paris with mine. 13 00:00:29,000 --> 00:00:32,280 Everyone was on a culinary journey... 14 00:00:32,280 --> 00:00:35,000 ANDY: Oh-ho! This is really good. 15 00:00:35,000 --> 00:00:38,160 ..and shared some magnificent memories... 16 00:00:38,160 --> 00:00:40,920 Oh, that's a serious soup, name, eh? 17 00:00:40,920 --> 00:00:44,600 MELISSA: This is the kind of food that you remember for a lifetime. 18 00:00:44,600 --> 00:00:48,640 ..but it was Michael who had to say adios. 19 00:00:48,640 --> 00:00:50,760 Big group hug. I love you guys. 20 00:00:52,560 --> 00:00:56,120 Tonight, it's the start of top 10 week... 21 00:00:56,120 --> 00:00:57,640 DANIEL: I can't take the foot off the pedal. 22 00:00:57,640 --> 00:00:59,240 I've had to progress so much to get here. 23 00:00:59,240 --> 00:01:00,480 It doesn't back off now. 24 00:01:00,480 --> 00:01:03,600 ..so they're giving it everything they've got. 25 00:01:05,920 --> 00:01:07,920 then you're cold 26 00:01:07,920 --> 00:01:09,880 27 00:01:09,880 --> 00:01:11,640 28 00:01:11,640 --> 00:01:13,440 29 00:01:13,440 --> 00:01:15,280 30 00:01:15,280 --> 00:01:17,080 31 00:01:17,080 --> 00:01:18,880 32 00:01:18,880 --> 00:01:20,800 33 00:01:20,800 --> 00:01:22,600 34 00:01:22,600 --> 00:01:24,320 35 00:01:24,320 --> 00:01:26,200 36 00:01:26,200 --> 00:01:28,080 37 00:01:40,240 --> 00:01:42,320 ALDO: Can you believe there is just 10 of us now? 38 00:01:42,320 --> 00:01:44,000 WOMAN: I know. 39 00:01:44,000 --> 00:01:45,120 Oh, I'm nervous. 40 00:01:56,080 --> 00:01:58,760 DANIEL: Start of a new week. Last night, Michael left. 41 00:01:58,760 --> 00:01:59,800 I'm gutted. 42 00:01:59,800 --> 00:02:02,960 He's been, like, a massive mentor to me since this whole journey. 43 00:02:06,120 --> 00:02:08,200 I reckon the level of cooking is just going to amp up from here, 44 00:02:08,200 --> 00:02:10,600 from everybody. 45 00:02:10,600 --> 00:02:12,560 Oh! 46 00:02:12,560 --> 00:02:14,480 Hey! 47 00:02:18,520 --> 00:02:21,560 JOCK: Good morning. Come on down the front. Let's go. 48 00:02:24,360 --> 00:02:27,600 Look at that top 10 glow, Mindy. Oh, my gosh! 49 00:02:29,360 --> 00:02:31,480 Good morning, everybody. ALL: Morning. 50 00:02:33,280 --> 00:02:34,400 Well, have a look at you lot. 51 00:02:34,400 --> 00:02:38,320 Who would have thought? You are the top 10 of MasterChef 2022! 52 00:02:38,320 --> 00:02:40,800 (ALL CHEER) Yeah, you are. 53 00:02:48,200 --> 00:02:51,240 And there's a good reason why you're all still here. 54 00:02:51,240 --> 00:02:54,440 Each of you have had your ups and downs in this competition, 55 00:02:54,440 --> 00:02:58,280 but those experiences have moulded you into the excellent cooks 56 00:02:58,280 --> 00:03:00,680 that stand before us now. 57 00:03:00,680 --> 00:03:04,760 Daniel, you came in here green as green could be. 58 00:03:04,760 --> 00:03:06,680 Your legs were shaking... Yeah! 59 00:03:06,680 --> 00:03:08,320 ..and here you are - top 10. 60 00:03:08,320 --> 00:03:09,760 Yeah, no, you wouldn't believe it, eh? 61 00:03:09,760 --> 00:03:11,960 There's some serious money to be won on me, 62 00:03:11,960 --> 00:03:13,840 if there was a betting option, but... 63 00:03:13,840 --> 00:03:16,320 (LAUGHTER) 64 00:03:16,320 --> 00:03:20,080 I pretty much came in to explore that road of food 65 00:03:20,080 --> 00:03:22,360 and see just how good I was, 66 00:03:22,360 --> 00:03:25,120 and I'm pushing myself, and it's doing pretty well. 67 00:03:25,120 --> 00:03:27,640 Mate, we remember you on day one, 68 00:03:27,640 --> 00:03:30,800 and let's be honest, from Territory tacos to top 10... 69 00:03:30,800 --> 00:03:32,560 It's pretty awesome, eh? It's brilliant! 70 00:03:32,560 --> 00:03:34,600 But I'm proud as punch with it, for sure. 71 00:03:34,600 --> 00:03:37,480 Your progression in this competition is probably one of the most 72 00:03:37,480 --> 00:03:39,200 exciting things for us as judges. 73 00:03:39,200 --> 00:03:40,600 Cheers. 74 00:03:40,600 --> 00:03:42,400 Julie... 75 00:03:42,400 --> 00:03:44,040 ..you were worried about going home first, 76 00:03:44,040 --> 00:03:45,800 and here you are in the top 10. 77 00:03:45,800 --> 00:03:47,000 Yeah, yeah. 78 00:03:47,000 --> 00:03:51,440 I felt way over my head when I walked back in here. 79 00:03:51,440 --> 00:03:54,000 I was scared to death of all the returning contestants, 80 00:03:54,000 --> 00:03:55,840 and also scared to death of all the new contestants, 81 00:03:55,840 --> 00:03:59,440 and basically scared to death that I'd forgotten how to cook, 82 00:03:59,440 --> 00:04:01,600 and couldn't do anything anymore. 83 00:04:01,600 --> 00:04:06,920 So I feel like I've found the ground under my feet now 84 00:04:06,920 --> 00:04:08,440 and I'm really loving it, 85 00:04:08,440 --> 00:04:11,800 and I'm so thrilled to have made it back to top 10. 86 00:04:11,800 --> 00:04:14,760 I mean, as it turns out, you haven't forgotten how to cook, but I think 87 00:04:14,760 --> 00:04:17,800 you've also brought us some of the best dishes 88 00:04:17,800 --> 00:04:19,680 that you might have ever cooked. 89 00:04:19,680 --> 00:04:24,040 Yeah, I feel my mojo coming back. 90 00:04:24,040 --> 00:04:26,200 Loving it! Good on you, Julie. 91 00:04:27,800 --> 00:04:30,920 Well, making top 10 is fantastic, 92 00:04:30,920 --> 00:04:33,320 but I've got some even better news for you. 93 00:04:35,120 --> 00:04:38,360 Only one of you will be going home this week, on Sunday. 94 00:04:38,360 --> 00:04:41,000 (ALL CHEER) 95 00:04:44,440 --> 00:04:47,040 And it gets better. Oh. 96 00:04:47,040 --> 00:04:51,760 If you cook a top dish in any challenge this week, 97 00:04:51,760 --> 00:04:54,520 you'll automatically be immune from that elimination. 98 00:04:54,520 --> 00:04:56,080 Oh! Yeah! 99 00:04:56,080 --> 00:04:57,800 That's huge. 100 00:04:59,240 --> 00:05:00,400 That is not all. 101 00:05:01,440 --> 00:05:04,040 You'll also have a shot at winning... 102 00:05:06,000 --> 00:05:08,560 ALL: No! 103 00:05:08,560 --> 00:05:09,680 Oh, my God, no! 104 00:05:09,680 --> 00:05:10,680 ..this. 105 00:05:10,680 --> 00:05:12,600 It's back, baby 106 00:05:12,600 --> 00:05:14,680 (ALL CHEER) 107 00:05:14,680 --> 00:05:19,360 This is the last immunity pin on offer this season. 108 00:05:19,360 --> 00:05:22,320 So if you want it, you're gonna have to fight for it. 109 00:05:22,320 --> 00:05:23,320 Oh! Yes! 110 00:05:23,320 --> 00:05:25,080 (ALL LAUGH) 111 00:05:25,080 --> 00:05:29,800 The last immunity pin, that shiny, gold flickering pin 112 00:05:29,800 --> 00:05:31,920 is worth so much. 113 00:05:31,920 --> 00:05:36,000 It's a safety pin that can get you through this competition. 114 00:05:36,000 --> 00:05:39,720 We're kicking top 10 week off with one of the hardest mystery boxes 115 00:05:39,720 --> 00:05:41,480 we can set for you. 116 00:05:42,960 --> 00:05:44,080 Thanks. 117 00:05:44,080 --> 00:05:47,280 Of course it's a MasterChef classic, 118 00:05:47,280 --> 00:05:50,920 and we know it as the everything box. 119 00:05:50,920 --> 00:05:51,920 Oh! 120 00:05:55,120 --> 00:05:57,600 Yes, that's right. Whatever ingredients are under there, 121 00:05:57,600 --> 00:06:00,480 you must use all of them 122 00:06:00,480 --> 00:06:02,000 in today's cook. 123 00:06:02,000 --> 00:06:04,400 Every single one of them. 124 00:06:04,400 --> 00:06:05,400 Oh, no. 125 00:06:06,680 --> 00:06:09,080 Well, let's find out what's in there. 126 00:06:09,080 --> 00:06:11,000 You may lift your lids now. 127 00:06:12,040 --> 00:06:13,840 Ooh! Ah! 128 00:06:13,840 --> 00:06:15,480 Ah! Oh, yes. 129 00:06:15,480 --> 00:06:18,160 In the box you have A2 milk, 130 00:06:18,160 --> 00:06:20,240 sword-belt mushrooms, 131 00:06:20,240 --> 00:06:21,760 green peppercorns, 132 00:06:21,760 --> 00:06:23,440 shio koji... 133 00:06:23,440 --> 00:06:24,880 Shi... what? 134 00:06:24,880 --> 00:06:27,920 Shio...shio...shio koji? 135 00:06:27,920 --> 00:06:30,200 I don't even know how to pronounce it. 136 00:06:30,200 --> 00:06:31,400 What is it? 137 00:06:31,400 --> 00:06:32,440 ..tommy ruff... 138 00:06:32,440 --> 00:06:34,200 Hey, I'm not rough. 139 00:06:34,200 --> 00:06:36,760 The fish is tommy ruff, and although we share the same name, 140 00:06:36,760 --> 00:06:40,280 I have no idea what tommy ruff is about. 141 00:06:40,280 --> 00:06:41,720 ..freekeh... 142 00:06:41,720 --> 00:06:44,880 Freekeh. Um, it's a grain, I think? 143 00:06:46,480 --> 00:06:48,200 ..and watercress. 144 00:06:52,280 --> 00:06:55,600 I know your minds are probably racing with ideas, 145 00:06:55,600 --> 00:06:59,280 but there is one more ingredient that we need to add. 146 00:07:00,560 --> 00:07:03,280 These ingredients are tricky, so I'm thinking, 147 00:07:03,280 --> 00:07:06,360 OK, I would love some sort of vegetables. 148 00:07:07,560 --> 00:07:09,120 Please welcome, 149 00:07:09,120 --> 00:07:10,640 fresh from the farm, 150 00:07:10,640 --> 00:07:13,400 carrying your final mystery box ingredients, 151 00:07:13,400 --> 00:07:15,480 it's Farmer Carlo. 152 00:07:15,480 --> 00:07:19,640 (APPLAUSE AND CHEERING) 153 00:07:21,880 --> 00:07:23,320 ALDO: Yes, Carlo! 154 00:07:24,600 --> 00:07:26,760 Carlo, such a lovely guy. 155 00:07:26,760 --> 00:07:28,880 He's got this big box 156 00:07:28,880 --> 00:07:32,280 and I really hope any sort of fruit 157 00:07:32,280 --> 00:07:33,880 or any other vegetable. 158 00:07:33,880 --> 00:07:36,360 Otherwise, it's going to be very, very hard 159 00:07:36,360 --> 00:07:38,400 to just incorporate everything. 160 00:07:40,320 --> 00:07:42,280 Carlo, mate, welcome to the MasterChef kitchen. 161 00:07:42,280 --> 00:07:43,920 Thank you. It's nice to be here. 162 00:07:43,920 --> 00:07:47,840 What have you got for these guys to add to their everything box, 163 00:07:47,840 --> 00:07:49,560 in that box? 164 00:07:49,560 --> 00:07:50,560 Well... 165 00:07:51,800 --> 00:07:53,640 ..I have... 166 00:07:53,640 --> 00:07:57,280 ..some carisma potatoes that are exclusive to Coles. 167 00:07:57,280 --> 00:07:59,760 JULIE: Carlo's got a box of carisma potatoes, 168 00:07:59,760 --> 00:08:03,480 and that's an enormously helpful thing to have, because I think 169 00:08:03,480 --> 00:08:06,120 these ingredients are going to be really interesting 170 00:08:06,120 --> 00:08:07,120 to try and bring together. 171 00:08:07,120 --> 00:08:10,800 Carlo, what is so special about these carisma potatoes? 172 00:08:10,800 --> 00:08:12,280 They can be boiled, they can be mashed. 173 00:08:12,280 --> 00:08:14,360 They're very versatile spuds, so they're very good. 174 00:08:14,360 --> 00:08:15,560 Nice, soft skin. 175 00:08:15,560 --> 00:08:16,920 You can still peel them, though. 176 00:08:16,920 --> 00:08:18,920 You can leave them on. 177 00:08:18,920 --> 00:08:21,840 They are 25% lower carbs, so they are better for you. 178 00:08:23,240 --> 00:08:26,360 Big ups for Carlo and his carisma potatoes. 179 00:08:26,360 --> 00:08:28,320 (APPLAUSE) 180 00:08:29,640 --> 00:08:30,640 Thanks, mate. 181 00:08:32,520 --> 00:08:34,320 Thanks, Carlo! 182 00:08:36,000 --> 00:08:37,360 My eyes on Carlo! 183 00:08:41,240 --> 00:08:43,840 Righto, guys, down to business here. 184 00:08:43,840 --> 00:08:46,680 You'll have a total of 60 minutes 185 00:08:46,680 --> 00:08:48,720 to cook any dish you like. 186 00:08:48,720 --> 00:08:51,320 The catch is you've got to use all eight ingredients, 187 00:08:51,320 --> 00:08:52,720 including those carisma potatoes. 188 00:08:54,640 --> 00:08:58,640 So the best dish will be immune from Sunday's elimination, 189 00:08:58,640 --> 00:09:04,680 and you will have a chance to get your hands on that immunity pin. 190 00:09:04,680 --> 00:09:08,120 So we cannot wait to see what you gang bring us. 191 00:09:08,120 --> 00:09:12,080 But whatever it is, it's got to be a dish with the lot. 192 00:09:13,160 --> 00:09:16,360 Good luck. You're 60 minutes starts now. 193 00:09:27,840 --> 00:09:29,680 I've never done an everything mystery box, 194 00:09:29,680 --> 00:09:32,160 but I do lots of everything in my fridge at home. 195 00:09:32,160 --> 00:09:33,160 Far out! 196 00:09:36,880 --> 00:09:39,720 I'm doing an everything box broth. 197 00:09:39,720 --> 00:09:41,640 I'm playing around with a few different things. 198 00:09:41,640 --> 00:09:45,400 I've got the whey from the milk to balance the broth, 199 00:09:45,400 --> 00:09:47,320 I've got some freekeh going, 200 00:09:47,320 --> 00:09:51,640 I've got some fish and some shio-koji-marinated mushrooms. 201 00:09:51,640 --> 00:09:54,880 It's sort of nice to do a challenge, push myself a little bit. 202 00:09:54,880 --> 00:09:58,200 There's some incredible people here, but I hope it's a pin-worthy dish. 203 00:10:03,600 --> 00:10:05,760 I mean, it's so much fun when you're cooking like this, 204 00:10:05,760 --> 00:10:09,440 because what a strange, bizarre combination of flavours. 205 00:10:09,440 --> 00:10:13,040 Amazing how far you can stretch your creativity and imagination. 206 00:10:14,160 --> 00:10:17,000 It's going to be a beautiful little freekeh-stuffed tommy ruff 207 00:10:17,000 --> 00:10:18,200 with watercress, 208 00:10:18,200 --> 00:10:23,120 and then I'm going to do some beautiful carisma potato threads. 209 00:10:23,120 --> 00:10:26,280 How are you going, girls? Good, Aldo. How are you? 210 00:10:26,280 --> 00:10:27,280 Good. 211 00:10:30,400 --> 00:10:31,960 DANIEL: Oh, goodness! 212 00:10:37,440 --> 00:10:41,240 We had the everything challenge in our season, and I've seen a few 213 00:10:41,240 --> 00:10:43,320 over the years, watching MasterChef. 214 00:10:43,320 --> 00:10:46,160 I know what I'm in for. It's not easy. 215 00:10:46,160 --> 00:10:47,400 Come on! 216 00:10:47,400 --> 00:10:51,800 There's definitely some things in here that I'm not really sure of. 217 00:10:52,920 --> 00:10:56,520 The shio koji, I've not used before. 218 00:10:56,520 --> 00:10:58,720 I haven't cooked with tommy ruff before. 219 00:10:58,720 --> 00:11:02,440 I need to work out how I'm going to bring it all together. 220 00:11:02,440 --> 00:11:05,760 Straightaway, I think of a fish pie. 221 00:11:05,760 --> 00:11:07,320 Little fish party pies, 222 00:11:07,320 --> 00:11:09,720 because I think a big one would be way too risky. 223 00:11:09,720 --> 00:11:11,000 It won't cook in time. 224 00:11:11,000 --> 00:11:13,520 I'm thinking, the freekeh might blitz to a flour, 225 00:11:13,520 --> 00:11:15,800 and I'll use that in the pastry. 226 00:11:19,360 --> 00:11:25,120 I taste the shio koji and it has a really sort of umami 227 00:11:25,120 --> 00:11:26,320 flavour hit to it, 228 00:11:26,320 --> 00:11:30,040 so sauteing the mushrooms in that, I think, will go quite nicely. 229 00:11:33,440 --> 00:11:35,480 I'm feeling really good. 230 00:11:35,480 --> 00:11:37,480 Now that we're at top 10, 231 00:11:37,480 --> 00:11:41,160 and the end of this competition is a little more visible, 232 00:11:41,160 --> 00:11:44,720 I'm going to give each challenge everything I've got. 233 00:11:44,720 --> 00:11:46,440 Big risk, making pies in 60 minutes, 234 00:11:46,440 --> 00:11:51,840 but the reward today is immunity from Sunday's eliminations. 235 00:11:51,840 --> 00:11:57,120 So, yeah, gotta...gotta shoot for the stars, I think. Turn on! 236 00:11:57,120 --> 00:11:59,440 Top 10 week, and we're bringing it, too. 237 00:11:59,440 --> 00:12:02,560 Starting with the everything box, we're doing a lot of classics today, 238 00:12:02,560 --> 00:12:04,240 but this has to be one of my favourites. 239 00:12:04,240 --> 00:12:08,880 It's good when it's done good, but it's not easy, this one, you know? 240 00:12:08,880 --> 00:12:12,680 Yeah. In terms of ideas out there, what are you thinking? 241 00:12:12,680 --> 00:12:17,000 I obviously think we're going to get all savoury dishes today. 242 00:12:17,000 --> 00:12:19,360 I don't think anyone's game enough to turn that tommy ruff 243 00:12:19,360 --> 00:12:21,160 into a dessert, but you never know. 244 00:12:21,160 --> 00:12:23,720 Stranger things have happened. Yeah, good luck to them. 245 00:12:23,720 --> 00:12:27,440 They've got 60 minutes, rather than the usual 75, 246 00:12:27,440 --> 00:12:28,880 and they've only got one fish. 247 00:12:28,880 --> 00:12:32,280 Yeah, but also...one pin. That's right. 248 00:12:32,280 --> 00:12:34,160 One pin that they can win later on in the week, 249 00:12:34,160 --> 00:12:35,800 if they absolutely nail this challenge. 250 00:12:35,800 --> 00:12:37,760 Do you know what? I think I'm going to wear this pin all week. 251 00:12:37,760 --> 00:12:39,920 Just to remind them of what they could have? 252 00:12:39,920 --> 00:12:41,640 Yeah, yeah. 253 00:12:41,640 --> 00:12:44,520 This is a really exciting week, because we're really incentivising 254 00:12:44,520 --> 00:12:48,080 top dishes, and we really hope that we do see them. 255 00:12:48,080 --> 00:12:51,520 Obviously, the incentive is that pin and here is hoping today 256 00:12:51,520 --> 00:12:52,760 we get extraordinary food. 257 00:12:52,760 --> 00:12:54,360 Top dishes. That's what I want to see. 258 00:12:54,360 --> 00:12:55,560 Yes! 259 00:12:55,560 --> 00:12:57,240 How are you doing? 260 00:12:57,240 --> 00:12:59,400 Yeah, I think I'm going alright. OK, cool. 261 00:13:03,920 --> 00:13:05,640 To be in the top 10, 262 00:13:05,640 --> 00:13:07,880 it feels so, so unreal. 263 00:13:09,320 --> 00:13:11,640 I have learned so much. 264 00:13:11,640 --> 00:13:14,880 I'm at the point at the competition that I've taken so much 265 00:13:14,880 --> 00:13:17,640 from all the previous challenges, 266 00:13:17,640 --> 00:13:21,200 and I feel that definitely my confidence is growing. 267 00:13:22,280 --> 00:13:23,520 I'm at a different, 268 00:13:23,520 --> 00:13:26,120 totally different place from where I started. 269 00:13:26,120 --> 00:13:28,360 These are ingredients I don't normally use. 270 00:13:28,360 --> 00:13:29,920 I feel I'm quite creative. 271 00:13:29,920 --> 00:13:33,160 I'm still pushing my mind into getting this right. 272 00:13:33,160 --> 00:13:36,080 But I am confident I can pull it off. 273 00:13:36,080 --> 00:13:38,480 Hey, Keyma. Hello, Andy, Jock. 274 00:13:38,480 --> 00:13:41,880 You would be furiously trying to work out this everything box, 275 00:13:41,880 --> 00:13:43,320 wouldn't you? Yes, yes. 276 00:13:43,320 --> 00:13:45,120 This looks promising. Yeah. 277 00:13:45,120 --> 00:13:49,720 I'm going to poach it in a mixture of milk, uh, shi...whatever. 278 00:13:49,720 --> 00:13:51,800 Shio koji? Shio koji! 279 00:13:51,800 --> 00:13:54,200 Fishbones and peppercorns in here. 280 00:13:54,200 --> 00:13:56,200 So I'm going to poach them in there. 281 00:13:56,200 --> 00:13:59,680 I have the freekehs, I'm going to make a freekeh and green salad, 282 00:13:59,680 --> 00:14:00,880 with a vinaigrette, 283 00:14:00,880 --> 00:14:03,400 crispy potatoes, like angel hair potatoes, 284 00:14:03,400 --> 00:14:05,880 and pickled mushrooms. 285 00:14:05,880 --> 00:14:07,160 Is that all? 286 00:14:07,160 --> 00:14:09,440 Um, oh, we could find some more things, if you want? 287 00:14:09,440 --> 00:14:11,120 Yeah, no, no, no. That's fine! 288 00:14:11,120 --> 00:14:14,120 I'm happy and I'm feeling it. 289 00:14:14,120 --> 00:14:17,160 I feel the more I enjoy the competition, 290 00:14:17,160 --> 00:14:21,880 the more I let the inner Keyma out. 291 00:14:21,880 --> 00:14:24,000 I'm super, super excited. 292 00:14:24,000 --> 00:14:29,800 The more it brings me success and confidence and joy, 293 00:14:29,800 --> 00:14:32,560 and that's what will help me to get top dish today. 294 00:14:32,560 --> 00:14:35,480 I wish we can have some music in the MasterChef kitchen. 295 00:14:37,360 --> 00:14:39,360 Do you have, like, a suggestion box? 296 00:14:41,480 --> 00:14:43,880 Who's is this, now? TOMMY: Oh, shit! 297 00:14:48,040 --> 00:14:50,560 This mystery box, it's definitely going to be tough. 298 00:14:50,560 --> 00:14:52,960 I need to play to my strengths. 299 00:14:52,960 --> 00:14:57,000 I'm making a fish broth with some crispy freekeh and potato. 300 00:14:57,000 --> 00:14:58,680 We want to see some mushrooms up on top of that. 301 00:14:58,680 --> 00:15:01,360 Have to use some of these peppercorns, 302 00:15:01,360 --> 00:15:03,280 marinate fish in the shio koji, 303 00:15:03,280 --> 00:15:05,480 just to give that nice, salty, fermented flavour. 304 00:15:05,480 --> 00:15:07,120 I might grill it, I might pan-fry it. 305 00:15:07,120 --> 00:15:08,760 I'm trying to figure that out now, 306 00:15:08,760 --> 00:15:10,800 and, yeah, that's it, so far. 307 00:15:10,800 --> 00:15:14,040 To start my broth, I've got my fish, I've got some shio koji, 308 00:15:14,040 --> 00:15:15,400 green peppercorns. 309 00:15:15,400 --> 00:15:18,160 I'm going to pan-fry some of my mushrooms and use 310 00:15:18,160 --> 00:15:21,320 some of that mushroom juice to give it some extra umami flavour. 311 00:15:23,680 --> 00:15:27,160 Shio koji is this really funky stuff. 312 00:15:27,160 --> 00:15:31,760 It's made from this fermented mould from rice, which they blitz up 313 00:15:31,760 --> 00:15:35,440 and make this just amazing, really umami paste out of. 314 00:15:35,440 --> 00:15:37,800 Oh, wow, I really like this. 315 00:15:37,800 --> 00:15:39,040 Definitely up my alley. 316 00:15:39,040 --> 00:15:42,200 Something I'm kind of comfortable with just because I love funk. 317 00:15:42,200 --> 00:15:43,560 Yum, yum, yum, yum. 318 00:15:44,800 --> 00:15:48,360 Top 10 is one of the big milestones in MasterChef. 319 00:15:48,360 --> 00:15:50,320 Just got to get a move on and get everything cooked. 320 00:15:51,720 --> 00:15:52,960 I came seventh last time, 321 00:15:52,960 --> 00:15:56,200 so I've got to survive about four more to beat my old record. 322 00:15:56,200 --> 00:15:58,000 You've got to use all the ingredients, 323 00:15:58,000 --> 00:15:59,480 but you don't have all the time. 324 00:15:59,480 --> 00:16:01,200 Only 45 minutes to go. 325 00:16:01,200 --> 00:16:02,600 Come on, top 10! 326 00:16:02,600 --> 00:16:04,800 (BOTH CLAP) 327 00:16:08,880 --> 00:16:12,200 Top 10 week, I am on top of the world. 328 00:16:12,200 --> 00:16:14,600 However, I'm looking at all these ingredients I have to use, 329 00:16:14,600 --> 00:16:17,000 and I'm a little bit stumped, to be honest. 330 00:16:17,000 --> 00:16:19,200 There's some things in here I've never seen before, 331 00:16:19,200 --> 00:16:21,600 so this will be interesting. 332 00:16:21,600 --> 00:16:25,520 I decide on gnocchi because that obviously will utilise the potatoes, 333 00:16:25,520 --> 00:16:28,320 but I have to find a way to work all the other ingredients 334 00:16:28,320 --> 00:16:29,400 into this dish. 335 00:16:31,800 --> 00:16:32,800 Alrighty. 336 00:16:33,960 --> 00:16:35,880 Come on, spuddy-duddies. 337 00:16:35,880 --> 00:16:40,000 Now my goal is to make it through to the end. 338 00:16:40,000 --> 00:16:43,800 What I'm aiming for today is having dish of the day. 339 00:16:43,800 --> 00:16:46,080 But my mind's a little bit of a blank. 340 00:16:46,080 --> 00:16:47,520 (GROANS) 341 00:16:47,520 --> 00:16:50,280 I'm not quite sure how to bring all these things together 342 00:16:50,280 --> 00:16:51,920 into one solid dish, 343 00:16:51,920 --> 00:16:55,960 so crossing my fingers that I can work things out. 344 00:16:55,960 --> 00:16:57,200 Odd. 345 00:17:14,280 --> 00:17:16,320 Aldo, what are you making, mate? 346 00:17:16,320 --> 00:17:18,840 Is this a top 10 top dish? 347 00:17:18,840 --> 00:17:21,640 Will be a fillet of this beautiful fish that I never seen 348 00:17:21,640 --> 00:17:23,960 and I never heard about it, 349 00:17:23,960 --> 00:17:26,440 which is going to be now smoked 350 00:17:26,440 --> 00:17:28,280 with freekeh, 351 00:17:28,280 --> 00:17:32,640 and then I'm going to have a beautiful watercress puree. 352 00:17:33,880 --> 00:17:36,520 So using the freekeh as a smoke? 353 00:17:36,520 --> 00:17:37,920 Yes. Smart. 354 00:17:37,920 --> 00:17:40,920 Normally you use toasted rice. Yeah. 355 00:17:40,920 --> 00:17:42,600 Jasmine rice is more fishy. Great. 356 00:17:42,600 --> 00:17:44,520 Thai. Very clever. 357 00:17:44,520 --> 00:17:45,640 Very clever. It's there. 358 00:17:47,640 --> 00:17:49,080 SARAH: Getting there. 359 00:17:50,680 --> 00:17:53,600 So, I am going to do a whole roast potato. 360 00:17:53,600 --> 00:17:57,720 I'm going to kind of scoop out the inside and flavour that. 361 00:17:57,720 --> 00:18:00,240 So I've just got to pull all of this together. 362 00:18:02,240 --> 00:18:04,600 You're working this out, aren't you? I'm working this out, yeah. 363 00:18:04,600 --> 00:18:05,720 So I'm doing a... 364 00:18:05,720 --> 00:18:08,320 ..I'm doing a freekeh, mushroom and watercress sort of salad, 365 00:18:08,320 --> 00:18:10,760 on top of, like, fish and some crispy potatoes. 366 00:18:10,760 --> 00:18:11,760 OK. 367 00:18:11,760 --> 00:18:15,400 So I'm just kind of working out the flavours at the moment. 368 00:18:15,400 --> 00:18:17,920 But you're scared to say anything. 369 00:18:17,920 --> 00:18:20,480 I'm scared to say because I'm still working it out in my head! 370 00:18:27,000 --> 00:18:31,320 Top 10 wasn't even a milestone for me, it was more like a fantasy. 371 00:18:31,320 --> 00:18:33,200 I don't think anyone ever expected me to make it this far, 372 00:18:33,200 --> 00:18:35,280 to be honest, so it's pretty exciting. 373 00:18:35,280 --> 00:18:36,440 How cool's that? 374 00:18:36,440 --> 00:18:39,120 I still get cringe moments and PTSD from bloody... 375 00:18:39,120 --> 00:18:41,120 ..from the beginning of the season. 376 00:18:41,120 --> 00:18:42,360 There was so much I needed to learn 377 00:18:42,360 --> 00:18:45,160 and so I was a bit shy of putting myself out there. 378 00:18:46,320 --> 00:18:48,840 Now look at me. I was the first person in the top 10, 379 00:18:48,840 --> 00:18:51,760 and it's a reminder on how far I've come. 380 00:18:51,760 --> 00:18:53,720 I've got the tommy ruff, I've butterflied it. 381 00:18:53,720 --> 00:18:57,240 I'm going to marinate the fish in some of the shio koji, 382 00:18:57,240 --> 00:18:59,200 just quickly, just to sort of... 'Cause it's so acidic, 383 00:18:59,200 --> 00:19:01,760 it should just sort of penetrate the skin quite easily as a soft fish. 384 00:19:01,760 --> 00:19:04,480 And then I've got some stuff here that I think I can make 385 00:19:04,480 --> 00:19:07,280 a pretty mean sort of buttery beurre-blanc-type sauce, 386 00:19:07,280 --> 00:19:08,720 so I'm going to do that. 387 00:19:08,720 --> 00:19:10,280 I've got the freekeh I've toasted off, 388 00:19:10,280 --> 00:19:12,440 I'm going to grind it as a bit of a pangrattato sort of top, 389 00:19:12,440 --> 00:19:15,080 watercress, fresh on top, and the mushrooms, 390 00:19:15,080 --> 00:19:17,800 I'm going to get the juice out of it and add that into the sauce. 391 00:19:18,960 --> 00:19:22,640 It's honestly an amazing feeling making it here. 392 00:19:22,640 --> 00:19:24,880 I almost want to print off coffee cups that say, 393 00:19:24,880 --> 00:19:26,240 like, "MasterChef top 10." 394 00:19:26,240 --> 00:19:28,160 It's not going to go just on my CV, 395 00:19:28,160 --> 00:19:29,960 it's going to be on my Instagram, 396 00:19:29,960 --> 00:19:32,960 get a sticker and put it on the back of my car. 397 00:19:32,960 --> 00:19:35,080 For the first time, I can see that grand final. 398 00:19:35,080 --> 00:19:37,520 That's the biggest goal, and then nothing else matters. 399 00:19:38,800 --> 00:19:40,240 I can't take my foot off the pedal. 400 00:19:40,240 --> 00:19:41,960 I've had to progress so much to get here. 401 00:19:41,960 --> 00:19:43,080 It doesn't back off now. 402 00:19:44,360 --> 00:19:48,600 I play to win and I want to get to that grand final. 403 00:19:48,600 --> 00:19:50,680 I just need to back myself and that's it. 404 00:19:52,240 --> 00:19:56,560 I'm making broth with fish, and I think it's going pretty good. 405 00:19:56,560 --> 00:19:58,600 Tommy, what are you doing? 406 00:19:58,600 --> 00:20:00,920 Like, how is everything going today for this box? 407 00:20:00,920 --> 00:20:04,320 I think it's going OK. Freekeh flour is in here. 408 00:20:04,320 --> 00:20:06,560 I'm going to put it into my potato and just fry it off. 409 00:20:06,560 --> 00:20:08,840 On top of that, a broth. Yep. 410 00:20:08,840 --> 00:20:10,520 I've got an oil... Cress oil. 411 00:20:10,520 --> 00:20:11,840 ..with the watercress. 412 00:20:11,840 --> 00:20:14,960 I fried the mushrooms in some shio koji, which tastes amazing. 413 00:20:14,960 --> 00:20:16,880 I'm so into that. Broth is happening here... 414 00:20:16,880 --> 00:20:17,880 Ooh, yum! 415 00:20:17,880 --> 00:20:20,240 ..and yeah, I'm just kind of figuring it all out. 416 00:20:20,240 --> 00:20:22,080 How are we cooking this beautiful tommy ruff? 417 00:20:22,080 --> 00:20:23,400 On the hibachi. 418 00:20:25,000 --> 00:20:27,160 They are very quick to cook. Yep. 419 00:20:27,160 --> 00:20:29,520 Dry out very quickly. Yep. 420 00:20:29,520 --> 00:20:32,720 I would also think about, you know, Jock was talking about other ways 421 00:20:32,720 --> 00:20:34,080 to cook it. Yep. 422 00:20:34,080 --> 00:20:37,720 Very nice steamed, very delicate, but have a bit of a think. 423 00:20:37,720 --> 00:20:41,400 Cooking fish on hibachi, skin sticking on hibachi, 424 00:20:41,400 --> 00:20:44,280 classic MasterChef fireball moment. 425 00:20:44,280 --> 00:20:47,040 But it's not happening today. 426 00:20:47,040 --> 00:20:51,240 The tommy ruff is a small and delicate fish. 427 00:20:51,240 --> 00:20:55,240 Ironically, Tommy cannot be rough with this fish. 428 00:21:02,240 --> 00:21:06,120 So, my dish is gnocchi with the lot because we've got to use everything. 429 00:21:06,120 --> 00:21:08,760 I was really struggling to use all the ingredients, 430 00:21:08,760 --> 00:21:12,600 but I've decided that I'm going to use the watercress to make a sauce. 431 00:21:12,600 --> 00:21:17,040 But I'm still not sure what to do with the freekeh and the shio koji. 432 00:21:18,720 --> 00:21:20,040 Julie Goodwin. 433 00:21:20,040 --> 00:21:21,440 Hey, Julie. Hi. 434 00:21:21,440 --> 00:21:24,040 How are you? Yeah, bewildered. 435 00:21:24,040 --> 00:21:25,520 Everything box. Yeah. 436 00:21:25,520 --> 00:21:27,400 The word didn't exist in your season. 437 00:21:27,400 --> 00:21:28,600 Didn't, no. 438 00:21:28,600 --> 00:21:29,880 It hadn't come to be yet. 439 00:21:29,880 --> 00:21:30,880 No, it hadn't. 440 00:21:30,880 --> 00:21:32,680 But what are you are you going to try and achieve here? 441 00:21:32,680 --> 00:21:36,120 Well, I'm going to do a gnocchi 442 00:21:36,120 --> 00:21:38,080 with some sauteed mushrooms 443 00:21:38,080 --> 00:21:40,600 and little fish fillets among it, 444 00:21:40,600 --> 00:21:44,840 and a watercress and peppercorn sort of sauce. 445 00:21:44,840 --> 00:21:46,760 And the freekeh, I'm going to play with 446 00:21:46,760 --> 00:21:48,160 and see what I can do with that. OK. 447 00:21:48,160 --> 00:21:49,800 Maybe I can puff it or something. 448 00:21:49,800 --> 00:21:51,240 This is a strange little assortment. 449 00:21:51,240 --> 00:21:52,600 Tell me, how are you feeling about it? 450 00:21:52,600 --> 00:21:54,760 Have you tasted everything before? 451 00:21:54,760 --> 00:21:56,840 Have you used shio koji before? No, I've never heard, seen... 452 00:21:56,840 --> 00:21:58,440 Have you tasted it? Yeah. 453 00:21:58,440 --> 00:21:59,480 You don't like it? Oh! 454 00:21:59,480 --> 00:22:01,920 Look at that face. No, I don't like it. 455 00:22:01,920 --> 00:22:04,800 You don't like it? But I just tasted it on its own, 456 00:22:04,800 --> 00:22:05,800 so maybe... I love it. 457 00:22:05,800 --> 00:22:07,000 Same. Do you? Why? 458 00:22:07,000 --> 00:22:09,080 What are you tasting? Just... 459 00:22:09,080 --> 00:22:10,880 ..off! 460 00:22:10,880 --> 00:22:13,080 Well, it is fermented, so... 461 00:22:14,280 --> 00:22:17,720 There's no Julie Goodwin shio koji range coming out any time soon? 462 00:22:17,720 --> 00:22:18,960 Probably not. 463 00:22:18,960 --> 00:22:22,000 It's a short cut to full-flavoured umami goodness. 464 00:22:22,000 --> 00:22:23,400 Alright. Alright? 465 00:22:23,400 --> 00:22:26,080 So just play with it a little bit before you decide how to use it. 466 00:22:26,080 --> 00:22:27,600 Good luck. Thank you. 467 00:22:29,480 --> 00:22:32,000 I decide to use the shio koji in the water 468 00:22:32,000 --> 00:22:33,440 that I boil the gnocchi in... 469 00:22:35,360 --> 00:22:37,640 ..and a little bit of it in the mushrooms. 470 00:22:37,640 --> 00:22:40,680 I'm keen to see how it all comes together. 471 00:22:46,560 --> 00:22:49,640 My poaching liquid for my fish is heating up 472 00:22:49,640 --> 00:22:52,400 and the fish is ready to go in the pan 473 00:22:52,400 --> 00:22:54,600 and everything is going well. 474 00:22:54,600 --> 00:22:57,400 What have you put in there? It's split. 475 00:22:57,400 --> 00:22:59,960 Yeah. Yeah. OK. 476 00:22:59,960 --> 00:23:01,280 What did you put in there? This. 477 00:23:01,280 --> 00:23:03,400 Oh, the shio koji will split it. Yeah. 478 00:23:03,400 --> 00:23:04,720 Ah, OK. 479 00:23:04,720 --> 00:23:05,840 I'm worried for you. 480 00:23:05,840 --> 00:23:07,360 You're going to need this to be on point, 481 00:23:07,360 --> 00:23:08,720 if you want a chance of winning that. 482 00:23:08,720 --> 00:23:11,160 Yes. Thank you, guys, thank you. Good luck. 483 00:23:11,160 --> 00:23:12,160 Thanks. 484 00:23:13,760 --> 00:23:17,680 The poaching liquid was boiling and simmering 485 00:23:17,680 --> 00:23:19,000 and then it split. 486 00:23:20,840 --> 00:23:23,680 All the little curdles are going to stick to the fish 487 00:23:23,680 --> 00:23:27,240 and it's not going to be good, it's going to be nasty. 488 00:23:27,240 --> 00:23:30,920 If something like this happened in the early stage 489 00:23:30,920 --> 00:23:33,840 of the competition, I would have probably freaked out, 490 00:23:33,840 --> 00:23:36,160 and then wouldn't know what to do. 491 00:23:36,160 --> 00:23:38,400 But now I'm just thinking, 492 00:23:38,400 --> 00:23:43,040 take a step back and think clearly what I'm going to do 493 00:23:43,040 --> 00:23:44,720 to fix it. 494 00:23:44,720 --> 00:23:47,000 The energy is up because the stakes are high. 495 00:23:47,000 --> 00:23:48,600 30 minutes to go! 496 00:23:48,600 --> 00:23:51,080 Let's go! Let's go, guys. 497 00:23:58,520 --> 00:24:02,160 Just trying to get the pastry into the pie tin 498 00:24:02,160 --> 00:24:06,840 with shaking hands and time very quickly running out. 499 00:24:06,840 --> 00:24:09,360 Just need to get this in the oven, ASAP. 500 00:24:09,360 --> 00:24:11,080 This is what I live for. 501 00:24:12,920 --> 00:24:15,240 Didn't come back to 502 00:24:15,240 --> 00:24:18,360 have lots of time to complete challenges, you know? 503 00:24:20,280 --> 00:24:21,720 Billie. Hi. 504 00:24:21,720 --> 00:24:23,320 Everything box, season seven. Everything box. 505 00:24:23,320 --> 00:24:25,040 How'd you go? Yeah, um... 506 00:24:26,280 --> 00:24:28,080 ..not very good. OK. 507 00:24:28,080 --> 00:24:30,160 (JOCK AND ANDY LAUGH) 508 00:24:30,160 --> 00:24:33,640 What about THIS everything box? What are you going to do with this? 509 00:24:33,640 --> 00:24:35,440 This one, I'm making fish pies. 510 00:24:35,440 --> 00:24:38,720 Oh, OK. Mel did say we might see a fish pie. She did, yeah, and here it is. 511 00:24:38,720 --> 00:24:41,360 Yeah, I know. There's bloody not much time left, though. 512 00:24:41,360 --> 00:24:43,560 Well, you've cut that fish pretty small for a fish pie. 513 00:24:43,560 --> 00:24:45,280 Yeah. Is it like a miniature fish pie? 514 00:24:45,280 --> 00:24:46,760 It's a party pie. Party pie? 515 00:24:46,760 --> 00:24:48,440 It's a party pie. So, it's a bechamel base. 516 00:24:48,440 --> 00:24:49,760 Yeah. 517 00:24:49,760 --> 00:24:52,480 Got some of the mushrooms cooked down in the koji, 518 00:24:52,480 --> 00:24:54,200 with some watercress. 519 00:24:54,200 --> 00:24:55,840 Yeah, peppercorns in there as well. 520 00:24:55,840 --> 00:24:57,680 It's pretty much all throwing it into a pie 521 00:24:57,680 --> 00:24:58,920 and serving it with some mash. 522 00:24:58,920 --> 00:25:00,480 Be careful with the fish. 523 00:25:00,480 --> 00:25:03,560 The fish is going in raw to this pie, 524 00:25:03,560 --> 00:25:07,080 because it's only a tiny, little fish. 525 00:25:07,080 --> 00:25:12,080 I am a bit worried it could overcook or it could undercook. 526 00:25:12,080 --> 00:25:13,440 There's no way of knowing, 527 00:25:13,440 --> 00:25:16,960 and I won't know until the judges eat the pie. 528 00:25:16,960 --> 00:25:18,880 I need to move really fast. 529 00:25:22,040 --> 00:25:25,160 The main thing that needs to happen is that pie goes into the oven 530 00:25:25,160 --> 00:25:27,640 and gets cooked properly. 531 00:25:27,640 --> 00:25:30,440 The pie is going to need at least half an hour, 532 00:25:30,440 --> 00:25:32,680 so it needs to get into the oven right now. 533 00:25:32,680 --> 00:25:35,680 (SIGHS) 30 minutes. It's not a lot of time. 534 00:25:51,000 --> 00:25:52,520 Oh, are they up? Yes. 535 00:25:52,520 --> 00:25:53,880 My pie's in the oven 536 00:25:53,880 --> 00:25:55,960 and I'm really hoping it cooks in time. 537 00:25:55,960 --> 00:26:00,000 I need to move on to the mashed potatoes and green sauce. 538 00:26:00,000 --> 00:26:02,800 I've never moved so fast in this kitchen. 539 00:26:03,880 --> 00:26:06,520 I certainly haven't sweated this much before. 540 00:26:10,560 --> 00:26:13,280 But everything's sort of coming together pretty well. 541 00:26:14,560 --> 00:26:15,960 I'm sweating. 542 00:26:17,200 --> 00:26:18,680 That needs a minute more. 543 00:26:18,680 --> 00:26:20,560 My dish is gnocchi with the lot. 544 00:26:23,920 --> 00:26:25,440 I've decided, with the freekeh, 545 00:26:25,440 --> 00:26:28,280 all I'll do is cook it until it's ready. 546 00:26:28,280 --> 00:26:30,160 Then I'll dry it out and deep-fry it. 547 00:26:30,160 --> 00:26:33,560 So I want this to be a poppy, little crispy element on the plate. 548 00:26:34,920 --> 00:26:36,160 (GRUMBLES) 549 00:26:37,360 --> 00:26:40,840 That tastes...banging. Like, really, really good. 550 00:26:40,840 --> 00:26:41,840 Oh, thank you. 551 00:26:41,840 --> 00:26:43,680 I think it's a construction thing for you now. 552 00:26:43,680 --> 00:26:46,320 Just think very carefully about how all of this comes together. 553 00:26:46,320 --> 00:26:47,640 Top dish. 554 00:26:48,800 --> 00:26:50,960 Come on, Julie. I want it. I want it. 555 00:26:53,040 --> 00:26:55,480 Now is the time to give it absolutely everything. 556 00:26:55,480 --> 00:26:57,200 You've only got 15 to go. 557 00:26:57,200 --> 00:26:58,720 ANDY: Let's go! 558 00:27:09,080 --> 00:27:11,920 ALVIN: So, I've got potatoes cooked two ways, with fish. 559 00:27:11,920 --> 00:27:13,600 I haven't had the tommy ruff before, 560 00:27:13,600 --> 00:27:16,680 so I just need to make sure I don't, um... 561 00:27:16,680 --> 00:27:18,920 ..I don't overcook it, like, as you do with fish, 562 00:27:18,920 --> 00:27:21,480 you kind of need to cook it, like, really well, 563 00:27:21,480 --> 00:27:25,000 but everything else, the produce, I'm familiar with. 564 00:27:25,000 --> 00:27:27,640 I just need to make sure my seasoning's on point as well. 565 00:27:29,920 --> 00:27:32,920 My potato, I've scooped out, they're cooked enough, 566 00:27:32,920 --> 00:27:35,240 so I'm going to start to layer all those flavours together. 567 00:27:35,240 --> 00:27:36,880 So we're close. 568 00:27:36,880 --> 00:27:39,240 Yeah, it's coming together in my head. 569 00:27:39,240 --> 00:27:41,560 It's just gotta come together on the plate, hopefully. 570 00:27:41,560 --> 00:27:44,120 I feel like I've come in at a very crucial time. 571 00:27:44,120 --> 00:27:46,520 You've smoked the tommy ruff with freekeh. 572 00:27:46,520 --> 00:27:47,960 With freekeh, yes. How did it go? 573 00:27:47,960 --> 00:27:51,080 I'm out of my comfort zone, but I'm feeling OK, at the moment. 574 00:27:51,080 --> 00:27:53,960 The potato watercress puree, which is done, 575 00:27:53,960 --> 00:27:56,880 so my goal is just to get this dish ready now. 576 00:27:56,880 --> 00:27:58,760 Poaching liquid. Poaching. 577 00:27:58,760 --> 00:28:00,120 For today's everything box, 578 00:28:00,120 --> 00:28:03,800 I'm cooking poached fish salad with crispy potatoes. 579 00:28:05,040 --> 00:28:07,520 After my poaching liquid curdled, 580 00:28:07,520 --> 00:28:10,560 I decide to strain the poaching liquid, 581 00:28:10,560 --> 00:28:12,600 and I'm going to use just the liquid. 582 00:28:12,600 --> 00:28:17,120 I poach the fish and it looks beautiful. 583 00:28:17,120 --> 00:28:21,120 I'm almost done. I just need to fry the carisma potatoes. 584 00:28:22,320 --> 00:28:24,920 And I have this idea of the plating, 585 00:28:24,920 --> 00:28:27,680 so I hope it all comes together. 586 00:28:27,680 --> 00:28:29,640 And this on top. 587 00:28:29,640 --> 00:28:31,760 So now some of this on top... 588 00:28:33,200 --> 00:28:37,000 For my broth on the run, I've fried my potato freekehs, 589 00:28:37,000 --> 00:28:38,680 pickled some of my peppercorn, 590 00:28:38,680 --> 00:28:40,440 'cause they're a little bit too strong. 591 00:28:40,440 --> 00:28:42,480 Watercress oil. I'm pretty happy. 592 00:28:42,480 --> 00:28:45,680 I've just got to cook this fish perfectly. 593 00:28:45,680 --> 00:28:47,640 I don't know if I should grill it or cook it another way. 594 00:28:47,640 --> 00:28:49,760 You know, the grilling, it is going to get that beautiful smoke 595 00:28:49,760 --> 00:28:51,880 through it, but it's so risky. 596 00:28:52,960 --> 00:28:54,600 Julie, what am I doing? What am I doing? 597 00:28:54,600 --> 00:28:56,360 I have no idea. No, Julie, what am I doing? 598 00:28:56,360 --> 00:28:59,360 I decide to, screw it, I'm just going to poach the fish. 599 00:28:59,360 --> 00:29:01,240 I'm going to get all the flavours from my broth 600 00:29:01,240 --> 00:29:04,240 infused into that fish, and I reckon it'll give it a better flavour. 601 00:29:04,240 --> 00:29:05,720 Let's do this, buddy. 602 00:29:08,600 --> 00:29:09,800 I'm so scared. 603 00:29:09,800 --> 00:29:14,320 I've only got one chance to cook this tommy ruff and get it perfect. 604 00:29:15,320 --> 00:29:19,720 The top dish today will win immunity from Sunday's elimination, 605 00:29:19,720 --> 00:29:21,120 and that's worth fighting for. 606 00:29:21,120 --> 00:29:22,800 You've only got five minutes to go. 607 00:29:22,800 --> 00:29:24,800 (APPLAUSE) 608 00:29:29,560 --> 00:29:31,200 Whoo! 609 00:29:31,200 --> 00:29:32,400 Hello! 610 00:29:35,240 --> 00:29:36,600 Thanks, Mel. 611 00:29:36,600 --> 00:29:38,000 Thankfully the lid was on. 612 00:29:38,000 --> 00:29:39,840 Thank God for that. (LAUGHS) 613 00:29:39,840 --> 00:29:42,440 Pretty much everything for my butterflied tommy ruff 614 00:29:42,440 --> 00:29:44,560 with crispy potato skins is finished, 615 00:29:44,560 --> 00:29:46,440 and I just needed to cook the fish. 616 00:29:48,640 --> 00:29:50,920 Dan. How are you, mate? 617 00:29:50,920 --> 00:29:53,400 Good. How are you guys? Ooh, look at that. 618 00:29:53,400 --> 00:29:54,840 What else have you got going on? 619 00:29:54,840 --> 00:29:58,120 My potato crisps are done, my salad's dressing in the fridge, 620 00:29:58,120 --> 00:29:59,320 my sauce is pretty well there, 621 00:29:59,320 --> 00:30:00,960 and then I think that's everything. Freekeh. 622 00:30:00,960 --> 00:30:02,760 Oh, yeah, I've toasted it and ground it. 623 00:30:02,760 --> 00:30:05,800 It's going to be like a like a crumb on top of the fish. 624 00:30:05,800 --> 00:30:07,560 How are you cooking this? 625 00:30:07,560 --> 00:30:09,280 On the hibachi. 626 00:30:09,280 --> 00:30:12,320 You know, once that hits the hibachi, you're not doing anything else. 627 00:30:12,320 --> 00:30:14,280 Yeah. 'Cause if you overcook that... 628 00:30:14,280 --> 00:30:15,280 Game over, yeah. 629 00:30:15,280 --> 00:30:18,440 I've got to get this fish on. I have to focus on it and nail it. 630 00:30:22,560 --> 00:30:24,400 Oh, man. I hope I don't ruin this fish. 631 00:30:26,520 --> 00:30:28,640 I think the fish is only going to take 632 00:30:28,640 --> 00:30:29,960 a couple of minutes, at best. 633 00:30:29,960 --> 00:30:32,080 It's not going to take long to cook this little guy. 634 00:30:32,080 --> 00:30:34,360 It's getting there. It's got a beautiful colour on the bottom. 635 00:30:38,800 --> 00:30:40,960 It's looking good, but. Yeah, are you going to get it off? 636 00:30:40,960 --> 00:30:42,160 I hope so. 637 00:30:46,800 --> 00:30:47,880 Oh, yes, of course. 638 00:30:49,080 --> 00:30:50,680 Oh, it all comes down to this, doesn't it? 639 00:30:50,680 --> 00:30:51,800 Always, eh? 640 00:30:51,800 --> 00:30:53,640 The old fish and hibachi thing's got me. 641 00:30:57,200 --> 00:30:58,480 I want to nail this, 642 00:30:58,480 --> 00:31:01,080 and I want to prove that I deserve to be in this competition, 643 00:31:01,080 --> 00:31:03,280 and I can make it all the way now to the end. 644 00:31:03,280 --> 00:31:04,680 Dammit! 645 00:31:18,440 --> 00:31:20,600 Are you going to get it off? I hope so. 646 00:31:27,480 --> 00:31:28,560 (SIGHS) 647 00:31:30,200 --> 00:31:33,960 My mashed potato and the green sauce are done, 648 00:31:33,960 --> 00:31:36,120 but my pie's still in the oven. 649 00:31:36,120 --> 00:31:40,320 So I'm watching the pie, praying that this is cooked perfectly. 650 00:31:42,520 --> 00:31:44,480 That's it. No more time on the fish. 651 00:31:44,480 --> 00:31:46,560 I've taken it out of the poaching liquid. 652 00:31:46,560 --> 00:31:48,880 I have a feel of it. It feels pretty good. 653 00:31:50,920 --> 00:31:52,480 I think I may be onto a winner. 654 00:31:52,480 --> 00:31:55,240 I love the flavours of this broth. 655 00:31:55,240 --> 00:31:57,800 The fish, I think, is cooked perfectly, 656 00:31:57,800 --> 00:32:01,440 you know, and all my little toppings are really, really tasty. 657 00:32:01,440 --> 00:32:04,480 I really, really hope that I'm in for a shot to win immunity 658 00:32:04,480 --> 00:32:06,680 and a chance to get into that immunity challenge. 659 00:32:08,240 --> 00:32:10,280 Whoo, this soup is tasting good! 660 00:32:10,280 --> 00:32:11,560 Hey, hey, hey! 661 00:32:12,840 --> 00:32:16,680 It's time to get it on the plate, if you can get it off the rack. 662 00:32:16,680 --> 00:32:18,080 One minute to go! 663 00:32:20,200 --> 00:32:24,440 I'm so happy. All I wanted in my dish is definitely there. 664 00:32:25,880 --> 00:32:29,360 Fried potatoes on top of a fish on top of a salad. 665 00:32:29,360 --> 00:32:32,560 It looks amazing. It doesn't look like a Keyma dish. 666 00:32:32,560 --> 00:32:34,800 But I hope it looks like a top dish. 667 00:32:39,280 --> 00:32:42,280 So to plate it up, I'm... 668 00:32:42,280 --> 00:32:44,280 I mean, I'm going outside my comfort zone, 669 00:32:44,280 --> 00:32:47,400 so I'm going to try and make it look really pretty and delicate. 670 00:32:47,400 --> 00:32:50,440 I put the beautiful, vibrant green sauce at the bottom, 671 00:32:50,440 --> 00:32:54,120 arrange the gnocchi around, arrange a little fish around the mushrooms, 672 00:32:54,120 --> 00:32:56,360 and then I just scatter that freekeh. 673 00:32:57,840 --> 00:32:59,840 I wasn't sure about these ingredients, 674 00:32:59,840 --> 00:33:01,680 but I'm really happy with this dish. 675 00:33:01,680 --> 00:33:02,720 I can't quite believe it. 676 00:33:02,720 --> 00:33:05,280 I think it looks beautiful and I think it tastes beautiful. 677 00:33:05,280 --> 00:33:06,880 I actually might be in with a chance. 678 00:33:11,440 --> 00:33:14,040 That really hurts my feelings. 679 00:33:14,040 --> 00:33:16,080 I run out of time and I just sort of throw whatever 680 00:33:16,080 --> 00:33:17,720 was on the spatula onto the plate. 681 00:33:21,720 --> 00:33:23,440 It just looks like a dog's breakfast. 682 00:33:23,440 --> 00:33:26,400 There's bits of fish there, there's a little bit of skin, the tail. 683 00:33:26,400 --> 00:33:28,680 Here's the countdown! 10... 684 00:33:28,680 --> 00:33:29,840 ALL: Nine, 685 00:33:29,840 --> 00:33:31,720 eight, seven, 686 00:33:31,720 --> 00:33:33,600 six, five, 687 00:33:33,600 --> 00:33:35,520 four, three, 688 00:33:35,520 --> 00:33:37,360 two, one. 689 00:33:37,360 --> 00:33:38,920 JOCK: That's it! 690 00:33:38,920 --> 00:33:41,400 I've actually screwed up too, and I forgot to put that on, 691 00:33:41,400 --> 00:33:44,880 so that's out of the play. 692 00:33:44,880 --> 00:33:46,200 (GROANS) 693 00:33:46,200 --> 00:33:48,120 And I've realised I forgot to put the freekeh on. 694 00:33:49,800 --> 00:33:50,840 Dammit! 695 00:33:50,840 --> 00:33:53,720 My everything box is missing an ingredient. 696 00:33:53,720 --> 00:33:56,560 I just forgot to throw it on. You bloody goose! 697 00:33:58,200 --> 00:33:59,440 (SIGHS) 698 00:34:04,720 --> 00:34:08,480 The first dish we'd like to taste belongs to Julie. 699 00:34:08,480 --> 00:34:11,480 (CHEERING AND APPLAUSE) 700 00:34:17,800 --> 00:34:20,440 Julie. Everything box. What did you create? 701 00:34:22,000 --> 00:34:24,160 Gnocchi with the lot. 702 00:34:24,160 --> 00:34:25,720 The lot? 703 00:34:25,720 --> 00:34:26,920 Break down "the lot" for me. 704 00:34:26,920 --> 00:34:30,280 Eight weird ingredients that don't really go together. 705 00:34:30,280 --> 00:34:31,840 So... Lovely, lovely. 706 00:34:31,840 --> 00:34:32,880 I've given it a go. 707 00:34:32,880 --> 00:34:36,040 So it's gnocchi with a watercress and peppercorn puree, 708 00:34:36,040 --> 00:34:39,080 pan-fried fish and mushrooms. 709 00:34:55,560 --> 00:34:57,440 First cab off the rank. 710 00:34:58,640 --> 00:35:01,440 Julie Goodwin! Wowee. 711 00:35:01,440 --> 00:35:03,120 Wow! Oh, wow! 712 00:35:03,120 --> 00:35:06,400 That's MasterChef-winning-dish stuff. Do you know what I mean? 713 00:35:06,400 --> 00:35:10,080 Pillowy soft gnocchi, the mushrooms are fantastic. 714 00:35:10,080 --> 00:35:11,600 If you hadn't nailed that sauce, 715 00:35:11,600 --> 00:35:13,480 that dish wouldn't have come together for you. 716 00:35:13,480 --> 00:35:18,120 It is delicious. Well done. Thank you. 717 00:35:18,120 --> 00:35:20,560 Julie, if you hadn't have told us earlier that you didn't think 718 00:35:20,560 --> 00:35:23,640 these ingredients worked together, you would never have known, 719 00:35:23,640 --> 00:35:27,720 because what is on this plate is an all-singing, all-dancing 720 00:35:27,720 --> 00:35:31,320 chorus of flavours that work beautifully together. 721 00:35:31,320 --> 00:35:33,240 The presentation, might I say, as well, 722 00:35:33,240 --> 00:35:36,960 the plating is more sophisticated, it's a little bit more restrained, 723 00:35:36,960 --> 00:35:39,880 but it still has that signature Julie generosity to it, 724 00:35:39,880 --> 00:35:41,240 which we love. 725 00:35:41,240 --> 00:35:43,760 You've used the shio koji perfectly. 726 00:35:43,760 --> 00:35:49,200 It's not there, but it still adds so much body and umami to the dish, 727 00:35:49,200 --> 00:35:51,200 without you going, "Oh, yeah, there's the shio koji." 728 00:35:51,200 --> 00:35:53,200 You know, without it, it wouldn't be as good. 729 00:35:53,200 --> 00:35:55,880 Loved the puffed freekeh, as well. It was such a good job. 730 00:35:55,880 --> 00:35:58,280 The fish, just cooked perfectly. 731 00:35:58,280 --> 00:36:02,040 That is a very, very, very high bar that you have set, 732 00:36:02,040 --> 00:36:03,080 Julie Goodwin. 733 00:36:03,080 --> 00:36:05,680 The everything box. Well done. Thank you. 734 00:36:05,680 --> 00:36:07,240 Well done, Julie. Thank you. 735 00:36:07,240 --> 00:36:09,880 (CHEERING AND APPLAUSE) 736 00:36:11,840 --> 00:36:14,880 (SINGSONG VOICE) Tommy! (APPLAUSE) 737 00:36:14,880 --> 00:36:19,280 That was really creepy. (SINGSONG VOICE) Come out and play! 738 00:36:19,280 --> 00:36:21,920 Good things take time! 739 00:36:21,920 --> 00:36:24,160 You should've just asked for a hand, I would've came up. 740 00:36:24,160 --> 00:36:25,160 That's alright. 741 00:36:25,160 --> 00:36:27,440 I don't think you're getting a job in the front of house right now, eh? 742 00:36:27,440 --> 00:36:29,040 Oh, my God. 743 00:36:29,040 --> 00:36:31,800 I'm trying my hardest to keep it all together. 744 00:36:31,800 --> 00:36:34,400 Tommy... Yep. 745 00:36:34,400 --> 00:36:35,640 ..what's the dish, please? 746 00:36:35,640 --> 00:36:37,080 The dish is poached tommy ruff, 747 00:36:37,080 --> 00:36:41,160 with a fish broth, a shio koji mushrooms, 748 00:36:41,160 --> 00:36:43,400 and a little bit of the watercress oil. 749 00:36:59,360 --> 00:37:00,840 Very tasty. 750 00:37:00,840 --> 00:37:04,400 The broth, beautiful balance, on the acidic edge, 751 00:37:04,400 --> 00:37:06,760 which is really nice with an oily fish, 752 00:37:06,760 --> 00:37:08,400 and then the cooking on the fish, 753 00:37:08,400 --> 00:37:11,360 it is...perfect. 754 00:37:11,360 --> 00:37:13,760 Absolutely perfect. Couldn't have done it better. 755 00:37:13,760 --> 00:37:18,280 Tommy ruff has a very, very silky, thin skin, which is beautiful 756 00:37:18,280 --> 00:37:19,880 when it's steamed or poached. 757 00:37:19,880 --> 00:37:23,080 Mate, it was cooked absolutely perfectly. Well done. 758 00:37:23,080 --> 00:37:25,720 Thank you. That was a huge success. 759 00:37:25,720 --> 00:37:29,640 Huge. The broth is everything that we've talked about already. 760 00:37:29,640 --> 00:37:33,080 The way that it pairs with the fish is absolutely delicious, 761 00:37:33,080 --> 00:37:35,000 and we should have known that a tommy ruff would be cooked 762 00:37:35,000 --> 00:37:36,280 by Tommy and be perfect. 763 00:37:36,280 --> 00:37:38,600 Really, really tender, melts in your mouth. 764 00:37:38,600 --> 00:37:40,760 Absolutely beautiful. Oh, thank you. 765 00:37:40,760 --> 00:37:43,600 The play, for me, between the shio koji and the broth, 766 00:37:43,600 --> 00:37:47,760 then the green peppercorns and the oily fish is, like, 767 00:37:47,760 --> 00:37:49,640 magical, through the roof. 768 00:37:49,640 --> 00:37:52,440 Good stuff, good stuff. Thank you. Thank you so much. 769 00:37:52,440 --> 00:37:55,640 (APPLAUSE) 770 00:37:55,640 --> 00:37:59,320 Next up, Billie. (APPLAUSE) 771 00:38:00,600 --> 00:38:02,520 I'm really happy with the pie. 772 00:38:02,520 --> 00:38:05,280 I'm so impressed I got it done. 773 00:38:05,280 --> 00:38:08,920 But I am worried the fish could be raw. 774 00:38:08,920 --> 00:38:12,520 I know it's really obvious, Billie, but what did you make us today? 775 00:38:12,520 --> 00:38:15,760 Fish pie with mashed potato and green sauce. 776 00:38:15,760 --> 00:38:17,400 Awesome. Do you want to see how it's cooked? 777 00:38:17,400 --> 00:38:18,960 Oh... Of course you do. 778 00:38:18,960 --> 00:38:19,960 I guess so. 779 00:38:19,960 --> 00:38:21,880 (KNIFE KNOCKS AGAINST PLATE) 780 00:38:21,880 --> 00:38:23,560 Concerned? 781 00:38:23,560 --> 00:38:25,120 Yes, always! 782 00:38:25,120 --> 00:38:26,680 Do you think the pastry is cooked? 783 00:38:26,680 --> 00:38:28,040 Er... 784 00:38:38,000 --> 00:38:39,120 Missed an episode of MasterChef? 785 00:38:39,120 --> 00:38:41,080 Catch up on the latest culinary action, 786 00:38:41,080 --> 00:38:43,560 enjoy another serving, or savour past seasons at: 787 00:38:50,720 --> 00:38:52,120 Do you want to see how it's cooked? 788 00:38:52,120 --> 00:38:53,840 Oh... Of course you do. 789 00:38:53,840 --> 00:38:54,840 Guess so. 790 00:38:54,840 --> 00:38:56,760 (KNIFE KNOCKS AGAINST PLATE) 791 00:38:56,760 --> 00:38:58,400 Concerned? 792 00:38:58,400 --> 00:39:00,000 Yes, always! 793 00:39:00,000 --> 00:39:01,440 Do you think the pastry is cooked? 794 00:39:01,440 --> 00:39:03,240 Er... 795 00:39:03,240 --> 00:39:05,840 Come and have a look. Yeah... 796 00:39:05,840 --> 00:39:06,920 It looks pretty good to me. 797 00:39:06,920 --> 00:39:08,400 Yeah, I'm pretty happy with that. 798 00:39:08,400 --> 00:39:10,120 It's alright. 799 00:39:10,120 --> 00:39:12,240 It looks very good, actually. 800 00:39:20,200 --> 00:39:22,880 How you managed to make that in 60 minutes... 801 00:39:22,880 --> 00:39:24,720 I mean, I watched it and I still don't believe it. 802 00:39:24,720 --> 00:39:26,360 (LAUGHS) 803 00:39:26,360 --> 00:39:29,040 Pastry, brilliant. 804 00:39:29,040 --> 00:39:30,480 Not only is it cooked through, 805 00:39:30,480 --> 00:39:32,280 there's great colour on the pastry as well, 806 00:39:32,280 --> 00:39:33,840 caramelisation throughout. 807 00:39:33,840 --> 00:39:36,920 It just disintegrates in your mouth, which is fantastic. 808 00:39:36,920 --> 00:39:40,400 It is the perfect vehicle for what you filled it with. 809 00:39:40,400 --> 00:39:42,600 It was perfectly cooked in the inside, 810 00:39:42,600 --> 00:39:44,200 and then your two side hustles. 811 00:39:44,200 --> 00:39:47,240 When you have all three of them together, it's delicious. 812 00:39:47,240 --> 00:39:48,800 Well done. Thank you. Thank you. 813 00:39:48,800 --> 00:39:51,680 Fish pie of dreams. Absolutely fantastic. 814 00:39:51,680 --> 00:39:55,400 The interior is rich, it's creamy, it's meaty, 815 00:39:55,400 --> 00:39:57,320 thanks to the mushrooms, the shio koji. 816 00:39:57,320 --> 00:39:58,720 I liked the green sauce. 817 00:39:58,720 --> 00:40:03,200 Then you have this super rich, very, very buttery mash, and delicious. 818 00:40:03,200 --> 00:40:05,320 All in all, what a trio. 819 00:40:05,320 --> 00:40:07,400 That will be a top dish, for sure, today. 820 00:40:07,400 --> 00:40:09,360 The pastry is unbelievable. 821 00:40:09,360 --> 00:40:12,120 It's the freekeh, 'cause it gets that nuttiness... 822 00:40:12,120 --> 00:40:13,360 Yeah. ..throughout the pastry. 823 00:40:13,360 --> 00:40:14,600 I really dug it. 824 00:40:14,600 --> 00:40:18,160 And then umami in the fish pie is, like, crazy. 825 00:40:18,160 --> 00:40:21,120 We'll be chatting about that one later on, 826 00:40:21,120 --> 00:40:23,960 when we decide who's going to be immune from Sunday. 827 00:40:23,960 --> 00:40:26,960 Very well done, Billie. Thank you. Thanks. 828 00:40:26,960 --> 00:40:31,160 (CHEERING AND APPLAUSE) 829 00:40:31,160 --> 00:40:35,120 Down the front, Daniel! (APPLAUSE) 830 00:40:35,120 --> 00:40:36,880 Go, Daniel! Go, Dan! 831 00:40:36,880 --> 00:40:39,400 Taking this dish up to the judges, oh, I'm spewing. 832 00:40:39,400 --> 00:40:40,960 Like, I'm just disappointed, 833 00:40:40,960 --> 00:40:43,160 'cause I had a really cool idea in my head. 834 00:40:43,160 --> 00:40:45,000 I don't know what the judges are going to think. 835 00:40:49,240 --> 00:40:51,360 Righto, Daniel, what did we end up on? 836 00:40:51,360 --> 00:40:53,600 Shio koji marinated tommy ruff, 837 00:40:53,600 --> 00:40:57,200 with potato skin chips and butter sauce. 838 00:40:57,200 --> 00:41:00,600 Unfortunately, the freekeh didn't make it on the plate, at the end, 839 00:41:00,600 --> 00:41:02,600 right at the very end of the cook, when the wheels fell off, 840 00:41:02,600 --> 00:41:05,440 So, um, yeah. 841 00:41:05,440 --> 00:41:07,960 Everything mystery box bar the freekeh. 842 00:41:28,760 --> 00:41:31,800 It is brilliant. Really? 843 00:41:31,800 --> 00:41:34,520 The fish is actually cooked beautifully. 844 00:41:34,520 --> 00:41:35,800 The buttermilk sauce is nice. 845 00:41:35,800 --> 00:41:38,320 It's a little bit on the sweet edge, so you could've actually loaded 846 00:41:38,320 --> 00:41:41,600 more of the shio koji in there just to sort of balance it out. 847 00:41:41,600 --> 00:41:43,240 A great dish. 848 00:41:43,240 --> 00:41:45,480 Like, if you had had the freekeh in there, 849 00:41:45,480 --> 00:41:47,080 we would have probably been talking about that 850 00:41:47,080 --> 00:41:48,680 as being one of the best dishes of today. 851 00:41:48,680 --> 00:41:50,400 Yeah, right. It's very good. 852 00:41:50,400 --> 00:41:52,240 Oh, thanks. Cheers. 853 00:41:52,240 --> 00:41:55,640 Daniel, I don't think this was nearly as big a disaster 854 00:41:55,640 --> 00:41:58,240 as you really think that it is. 855 00:41:58,240 --> 00:42:00,600 Just remember that you were the first person into top 10. 856 00:42:00,600 --> 00:42:02,400 Rough days happen in this kitchen. 857 00:42:02,400 --> 00:42:05,960 The foundations of a really great dish are all there. 858 00:42:05,960 --> 00:42:08,480 The fish had beautiful flavour, it was beautifully cooked. 859 00:42:08,480 --> 00:42:12,800 That light amount of smoke hitting that very oily fishiness, 860 00:42:12,800 --> 00:42:15,280 it works so beautifully. 861 00:42:15,280 --> 00:42:19,200 Thank you, Daniel. (APPLAUSE) 862 00:42:22,840 --> 00:42:25,280 The next dish we'd like to taste belongs to Alvin. 863 00:42:25,280 --> 00:42:27,840 (APPLAUSE) ALDO: Go, Alvin! 864 00:42:27,840 --> 00:42:31,840 Fried fish, with potatoes cooked two ways and a freekeh salad. 865 00:42:31,840 --> 00:42:33,800 Like, a good dish. Nothing outrageous. 866 00:42:33,800 --> 00:42:36,120 When you lifted the lid, it was all about trying to figure 867 00:42:36,120 --> 00:42:38,960 everything out and put it together in a way that works, 868 00:42:38,960 --> 00:42:42,480 and it does, it's just not, like, top of the class, probably. 869 00:42:42,480 --> 00:42:44,760 Thanks. Next up, it's Montana. 870 00:42:44,760 --> 00:42:48,000 Everything broth with tommy ruff. 871 00:42:48,000 --> 00:42:51,240 The freekeh's underdone. The fish, though, is magnificent. 872 00:42:51,240 --> 00:42:53,560 The cook was absolutely perfect. Cool. 873 00:42:53,560 --> 00:42:55,200 Next up, Aldo. 874 00:42:55,200 --> 00:42:59,520 I made crispy fish, with watercress puree. 875 00:42:59,520 --> 00:43:03,240 I loved the subtlety of the smoke flavour in the fish, 876 00:43:03,240 --> 00:43:05,880 and I think the body and the texture of everything else going on 877 00:43:05,880 --> 00:43:07,120 was incredible. 878 00:43:07,120 --> 00:43:09,520 Well done, Aldo. Next up, Mindy. 879 00:43:09,520 --> 00:43:12,600 I made a tommy ruff fish and chips. 880 00:43:12,600 --> 00:43:15,360 The mushrooms are awesome. I really like them. 881 00:43:15,360 --> 00:43:17,840 Really nice to offset the salad with those. 882 00:43:17,840 --> 00:43:20,120 Thanks, guys. Sarah, what did you cook? 883 00:43:20,120 --> 00:43:23,240 I have made a loaded carisma. 884 00:43:23,240 --> 00:43:27,440 Interesting. I don't think I've ever had a fully loaded fish potato, 885 00:43:27,440 --> 00:43:28,880 and I quite liked it. 886 00:43:28,880 --> 00:43:30,960 Next up, Keyma. (APPLAUSE) 887 00:43:30,960 --> 00:43:32,520 Go, Keyma! Go, Keyma! 888 00:43:32,520 --> 00:43:35,600 I don't think I have brought a dish like this 889 00:43:35,600 --> 00:43:37,080 before in the competition. 890 00:43:37,080 --> 00:43:40,600 So elegant. I think it just looks unreal. 891 00:43:40,600 --> 00:43:42,680 I'm really proud of what I made. 892 00:43:42,680 --> 00:43:46,480 I'm feeling so accomplished, in terms of the way I'm cooking now. 893 00:43:46,480 --> 00:43:48,680 I've never cooked anything like this before. 894 00:43:48,680 --> 00:43:51,640 I mean, it's totally new to me. 895 00:43:51,640 --> 00:43:53,440 Keyma, what have you made us? 896 00:43:53,440 --> 00:43:57,040 I made you guys poached fish salad 897 00:43:57,040 --> 00:43:59,360 and crispy potatoes. 898 00:43:59,360 --> 00:44:03,320 Very proud of myself, of how far I've come. 899 00:44:03,320 --> 00:44:05,600 I'm definitely thinking in a different way. 900 00:44:05,600 --> 00:44:08,520 I'm hoping the judges can see the new Keyma in this dish. 901 00:44:20,360 --> 00:44:22,040 Keyma, what have you made us? 902 00:44:22,040 --> 00:44:25,360 I made you guys poached fish salad 903 00:44:25,360 --> 00:44:27,120 and crispy potatoes. 904 00:44:39,920 --> 00:44:41,760 I think it looks beautiful. 905 00:44:41,760 --> 00:44:44,320 It looks like a very sophisticated salad 906 00:44:44,320 --> 00:44:47,560 and it ate like a very sophisticated salad. 907 00:44:47,560 --> 00:44:49,680 The attention to detail was there today, for me, 908 00:44:49,680 --> 00:44:52,680 which was what I am most impressed about. 909 00:44:52,680 --> 00:44:54,640 The freekeh was absolutely beautiful, 910 00:44:54,640 --> 00:44:58,120 the pickled mushrooms, the freshness of the watercress, 911 00:44:58,120 --> 00:45:01,320 the zinginess and the pepperiness of the vinaigrette. 912 00:45:01,320 --> 00:45:05,160 All of these things were lovely, and the fish had a silky, 913 00:45:05,160 --> 00:45:08,920 luxurious texture to it that was really, really impressive. 914 00:45:08,920 --> 00:45:10,680 You should be proud of that salad. Thank you. 915 00:45:10,680 --> 00:45:12,600 The freekeh's beautifully cooked, 916 00:45:12,600 --> 00:45:14,720 the hum of the peppercorn through the salad, 917 00:45:14,720 --> 00:45:16,720 the crispy crunchiness of the potatoes, 918 00:45:16,720 --> 00:45:20,840 the pepperiness of the watercress, the acidity in your dressing, 919 00:45:20,840 --> 00:45:22,800 it all works, it's all delicious. 920 00:45:22,800 --> 00:45:24,520 Well done. Thank you. 921 00:45:24,520 --> 00:45:26,200 Yeah, some really good stuff here, Keyma. 922 00:45:26,200 --> 00:45:28,800 You know how you split the poaching liquor, 923 00:45:28,800 --> 00:45:32,080 and then you strained off all of the curds that you formed, 924 00:45:32,080 --> 00:45:36,640 and it's given, like, this really nice, acidic infusion into the fish 925 00:45:36,640 --> 00:45:38,000 on the outer layers. 926 00:45:38,000 --> 00:45:40,360 It was really surprising, but awesome. I loved it. 927 00:45:40,360 --> 00:45:42,440 It's nearly like you'd semi-pickled the fish, 928 00:45:42,440 --> 00:45:45,840 which also would have worked really, really well with this kind of dish. 929 00:45:45,840 --> 00:45:48,080 Keep that smile, because it's all about where you're at 930 00:45:48,080 --> 00:45:50,560 in the competition right now, and you nailed it. 931 00:45:50,560 --> 00:45:52,360 Well done, Keyma. Thank you, guys. Thanks. 932 00:45:52,360 --> 00:45:55,800 (APPLAUSE) 933 00:46:05,080 --> 00:46:09,520 Well, we literally threw everything at you guys today. 934 00:46:09,520 --> 00:46:12,320 We're on the lookout for the best dish, 935 00:46:12,320 --> 00:46:14,120 and there are a few that ticked all the boxes. 936 00:46:16,200 --> 00:46:17,800 First, Julie. 937 00:46:20,000 --> 00:46:24,040 Is that it? Is that all we get? (CHEERING AND APPLAUSE) 938 00:46:24,040 --> 00:46:25,360 Tough crowd, eh? 939 00:46:27,200 --> 00:46:28,440 Julie Goodwin! 940 00:46:28,440 --> 00:46:32,360 Jules, you set the bar high with that everything-packed gnocchi. 941 00:46:32,360 --> 00:46:34,800 It was sophisticated, full of body and flavour, 942 00:46:34,800 --> 00:46:37,760 and that watercress sauce sealed the deal. 943 00:46:37,760 --> 00:46:39,080 Thank you. 944 00:46:39,080 --> 00:46:42,840 Next up, Billie. Pie in 60 minutes. 945 00:46:42,840 --> 00:46:44,880 The pastry was brilliant, 946 00:46:44,880 --> 00:46:48,600 and the interior was full of rich, savoury flavour. 947 00:46:48,600 --> 00:46:52,800 Well done, Billie. (CHEERING AND APPLAUSE) 948 00:46:54,240 --> 00:46:56,160 Third up, Tommy. 949 00:46:56,160 --> 00:46:59,280 Your poached fish, it was far from rough, mate. 950 00:46:59,280 --> 00:47:01,000 It was silky smooth. 951 00:47:01,000 --> 00:47:03,200 The flavours of the broth were compelling, 952 00:47:03,200 --> 00:47:06,360 and when paired with that fish, pure magic, mate. 953 00:47:06,360 --> 00:47:08,440 (CHEERING AND APPLAUSE) 954 00:47:10,440 --> 00:47:13,720 One dish was seamless and it was delicious... 955 00:47:18,480 --> 00:47:20,160 ..and that dish belonged... 956 00:47:23,560 --> 00:47:24,920 ..to Billie. 957 00:47:24,920 --> 00:47:27,400 (CHEERING AND APPLAUSE) 958 00:47:32,480 --> 00:47:34,160 Congratulations, Billie. 959 00:47:34,160 --> 00:47:37,520 Not only are you immune from Sunday's elimination, 960 00:47:37,520 --> 00:47:41,360 but you have just scored yourself an opportunity to cook 961 00:47:41,360 --> 00:47:43,960 for an immunity pin on Thursday. 962 00:47:43,960 --> 00:47:46,640 That one. Thank you. Thanks. 963 00:47:46,640 --> 00:47:47,960 Well done. 964 00:47:50,040 --> 00:47:52,160 As last pin in the competition, 965 00:47:52,160 --> 00:47:55,320 it could very well save your place later on down the track. 966 00:47:55,320 --> 00:47:56,720 Mm-hm. 967 00:47:56,720 --> 00:47:59,960 For the rest of you, there's still another chance. 968 00:47:59,960 --> 00:48:03,160 Tomorrow is a pressure test, 969 00:48:03,160 --> 00:48:06,520 but it's not just any pressure test, 970 00:48:06,520 --> 00:48:11,120 because, ordinarily, you'll cook someone else's recipe. 971 00:48:11,120 --> 00:48:16,080 But buckle up, you've got a long night ahead of you, 'cause tomorrow, 972 00:48:16,080 --> 00:48:20,760 you're writing your own pressure test for tomorrow's challenge, 973 00:48:20,760 --> 00:48:25,800 and we want to see your best dishes yet. 974 00:48:25,800 --> 00:48:27,200 That's the pressure. 975 00:48:29,320 --> 00:48:32,960 Good luck, goodnight, we'll see you tomorrow. 976 00:48:32,960 --> 00:48:34,160 Later, guys! 977 00:48:39,080 --> 00:48:42,920 VOICEOVER: Tomorrow night on MasterChef Australia, 978 00:48:42,920 --> 00:48:45,520 the pressure they put on themselves... 979 00:48:45,520 --> 00:48:47,440 I am bricking it. 980 00:48:47,440 --> 00:48:49,400 ..will be the ultimate test. 981 00:48:49,400 --> 00:48:51,200 Bathe this little baby. 982 00:48:51,200 --> 00:48:53,200 I've got one chance to get this perfect. 983 00:48:53,200 --> 00:48:54,200 Come on! 984 00:48:54,200 --> 00:48:55,720 What will they do... 985 00:48:55,720 --> 00:48:57,480 Just the finishing touch. 986 00:48:57,480 --> 00:48:59,160 Julie, you're on fire! 987 00:48:59,160 --> 00:49:01,920 ..when the sky's the limit? 988 00:49:01,920 --> 00:49:03,080 Game on. 989 00:49:03,080 --> 00:49:05,080 Captions by Red Bee Media.