1 00:00:16,720 --> 00:00:19,000 (CHEERING AND APPLAUSE) 2 00:00:22,120 --> 00:00:23,560 What is going on? 3 00:00:23,560 --> 00:00:24,800 You know what? 4 00:00:24,800 --> 00:00:28,040 Every day is a good day to cook in the kitchen. 5 00:00:28,040 --> 00:00:30,160 Of course, the elimination makes it a little bit tougher. 6 00:00:30,160 --> 00:00:32,159 But, you know, it's masters week, 7 00:00:32,159 --> 00:00:34,000 so that means there's a lot to learn today. 8 00:00:34,000 --> 00:00:35,840 Whatever we are getting taught today, 9 00:00:35,840 --> 00:00:38,320 I hope that I can perfect it and feel safe. 10 00:00:40,000 --> 00:00:42,200 Bonjour, mes amis. 11 00:00:42,200 --> 00:00:43,720 PAT: G'day. OTHERS: Bonjour! 12 00:00:43,720 --> 00:00:45,560 (LAUGHTER) Comment ca va? 13 00:00:45,560 --> 00:00:47,080 Ca va bien, merci. 14 00:00:47,080 --> 00:00:48,320 Oh! 15 00:00:49,640 --> 00:00:51,760 They've been practising! (CHUCKLES) 16 00:00:51,760 --> 00:00:53,920 Normally, they don't respond. Yeah, it's so good. 17 00:00:53,920 --> 00:00:55,880 So they're learning French - that's good news. 18 00:00:57,320 --> 00:00:58,560 This is good energy, 19 00:00:58,560 --> 00:01:01,480 considering this is an elimination day today. 20 00:01:03,360 --> 00:01:07,120 Annabel, Casper and Petro, 21 00:01:07,120 --> 00:01:10,200 after you cooked top dishes yesterday, 22 00:01:10,200 --> 00:01:13,160 you are safe, up in the gantry. 23 00:01:13,160 --> 00:01:15,280 So, well done. 24 00:01:15,280 --> 00:01:16,800 For the rest of you... 25 00:01:18,200 --> 00:01:21,240 ..today is an elimination. 26 00:01:22,760 --> 00:01:26,240 So, please stay focused. 27 00:01:28,560 --> 00:01:30,560 Today's master is a rare breed. 28 00:01:31,600 --> 00:01:33,920 One of only a handful of Australian chefs 29 00:01:33,920 --> 00:01:36,000 to have earned a coveted Michelin stars. 30 00:01:36,000 --> 00:01:37,160 Oh, gosh. 31 00:01:39,280 --> 00:01:41,720 He's a champion of incredible protein. 32 00:01:41,720 --> 00:01:43,520 So much so that he's the owner 33 00:01:43,520 --> 00:01:47,320 of the only Michelin-star butcher shop in the world. 34 00:01:47,320 --> 00:01:49,600 Oh! The one in Sydney. 35 00:01:49,600 --> 00:01:52,400 Please welcome back to the MasterChef kitchen... 36 00:01:53,720 --> 00:01:54,920 ..a master of butchery... 37 00:01:56,440 --> 00:01:57,759 ..Curtis Stone! 38 00:01:57,759 --> 00:01:59,880 (CHEERING AND APPLAUSE) 39 00:02:05,920 --> 00:02:07,400 Curtis Stone is back, 40 00:02:07,400 --> 00:02:10,160 so it means we got something, 41 00:02:10,160 --> 00:02:11,960 like, you know, meaty to learn. 42 00:02:11,960 --> 00:02:14,080 He couldn't get enough of us. 43 00:02:14,080 --> 00:02:15,160 What's going on, guys? 44 00:02:15,160 --> 00:02:18,720 He's coming in all dressed up, nice and butchery like. 45 00:02:18,720 --> 00:02:22,120 So, I'm like, "Let's go. What are we cutting up today?" 46 00:02:22,120 --> 00:02:24,080 Did you miss us? (LAUGHS) 47 00:02:27,040 --> 00:02:28,120 I'm happy to see Curtis - 48 00:02:28,120 --> 00:02:30,040 had a great day last time Curtis was here. 49 00:02:30,040 --> 00:02:32,640 How are you, Chef? Nice to see you, my friend. 50 00:02:32,640 --> 00:02:34,280 So, yeah, happy to see him, 51 00:02:34,280 --> 00:02:36,600 and hopefully he's got a good challenge in store for us. 52 00:02:37,600 --> 00:02:39,480 Curtis, welcome back to the MasterChef kitchen. 53 00:02:39,480 --> 00:02:42,040 Did you miss us? I sure did. 54 00:02:42,040 --> 00:02:43,800 And it's good to see all these smiling faces. 55 00:02:43,800 --> 00:02:45,720 Glad you're still here, guys. Good job. 56 00:02:47,000 --> 00:02:49,000 Well, we all know about your incredible work 57 00:02:49,000 --> 00:02:50,160 in the restaurant scene, 58 00:02:50,160 --> 00:02:52,770 but what is it about butchery that makes you so passionate? 59 00:02:52,770 --> 00:02:53,960 Oh, I love great-quality meat. 60 00:02:53,960 --> 00:02:55,760 I'm super passionate about it. 61 00:02:55,760 --> 00:02:57,880 Finding that great source, 62 00:02:57,880 --> 00:02:59,440 I love what butchers can do 63 00:02:59,440 --> 00:03:01,520 to enhance its tenderness and its flavour. 64 00:03:01,520 --> 00:03:03,480 And then, of course, giving the chefs something 65 00:03:03,480 --> 00:03:05,080 to really cook with. 66 00:03:05,080 --> 00:03:06,480 It's a really fun process. 67 00:03:07,840 --> 00:03:10,040 You guys are in for a treat. 68 00:03:10,040 --> 00:03:13,440 Curtis isn't just here to chat about butchering meat - 69 00:03:13,440 --> 00:03:15,400 he's here to show you. 70 00:03:15,400 --> 00:03:16,840 LUKE AND HANNAH: Yes! 71 00:03:16,840 --> 00:03:19,280 So, let's head on over to the charcuterie. 72 00:03:19,280 --> 00:03:21,240 You guys come on down as well. Let's go. 73 00:03:21,240 --> 00:03:23,040 (EXCLAIMING, INDISTINCT CHATTER) 74 00:03:23,040 --> 00:03:24,560 ANNABEL: Sick! 75 00:03:24,560 --> 00:03:26,040 I'm not cooking today, 76 00:03:26,040 --> 00:03:29,120 but I am definitely grateful to be here for the masterclass. 77 00:03:29,120 --> 00:03:30,920 This is kind of like the best of both worlds. 78 00:03:30,920 --> 00:03:32,480 Hello, hello. Hi. 79 00:03:32,480 --> 00:03:35,130 OTHERS: Hello. 80 00:03:35,130 --> 00:03:36,400 You couldn't even buy tickets to a show like this. 81 00:03:36,400 --> 00:03:38,120 I'm so excited. 82 00:03:38,120 --> 00:03:39,680 Ready to get to work? 83 00:03:39,680 --> 00:03:41,160 Yeah. OK. 84 00:03:41,160 --> 00:03:44,800 So, this is actually the shoulder of the steer, 85 00:03:44,800 --> 00:03:46,080 and then that has a few 86 00:03:46,080 --> 00:03:47,560 different things in it. 87 00:03:47,560 --> 00:03:50,040 This little fillet here is called the teres major. 88 00:03:50,040 --> 00:03:51,360 So, we remove that, 89 00:03:51,360 --> 00:03:53,640 and then you can split this into two. 90 00:03:53,640 --> 00:03:57,520 So, the front part is the clod, also known as the chuck. 91 00:03:57,520 --> 00:03:59,960 And then, over here, is the oyster blade, right? 92 00:03:59,960 --> 00:04:01,600 So, this is what we're going to work on. 93 00:04:01,600 --> 00:04:04,640 What we're going to do is first of all clean this up. 94 00:04:04,640 --> 00:04:07,440 So, you can see lots of connective tissue. 95 00:04:07,440 --> 00:04:09,560 So, we start off with a really sharp knife, 96 00:04:09,560 --> 00:04:12,040 and we just go underneath that sinew. 97 00:04:12,040 --> 00:04:14,440 And we just angle the blade up 98 00:04:14,440 --> 00:04:17,120 and remove that sinew, like this. 99 00:04:20,720 --> 00:04:23,200 I am loving watching Curtis do this. 100 00:04:23,200 --> 00:04:25,000 He's such a pro at it. 101 00:04:25,000 --> 00:04:26,320 Like, it's so effortless, 102 00:04:26,320 --> 00:04:28,360 the way that he's cutting all the sinew off, 103 00:04:28,360 --> 00:04:31,080 and he knows exactly where every little tendon is. 104 00:04:31,080 --> 00:04:32,800 I find it very satisfying. 105 00:04:32,800 --> 00:04:36,400 Now, this is basically the cleaned-up oyster blade. 106 00:04:37,880 --> 00:04:39,640 If I was to cut straight through it... 107 00:04:44,000 --> 00:04:46,680 (CONTESTANTS EXCLAIM) 108 00:04:46,680 --> 00:04:48,920 See how you have that big piece of connective tissue 109 00:04:48,920 --> 00:04:51,120 that runs all the way through the middle? 110 00:04:51,120 --> 00:04:54,680 What we're going to do is go right through the centre, 111 00:04:54,680 --> 00:04:56,240 and we're going to come all the way down, 112 00:04:56,240 --> 00:04:58,120 and then we're left with two flat iron steaks 113 00:04:58,120 --> 00:04:59,600 on either side of that. 114 00:04:59,600 --> 00:05:01,720 OK, so you need a nice, big flat knife... 115 00:05:01,720 --> 00:05:03,160 (CONTESTANTS EXCLAIM) 116 00:05:03,160 --> 00:05:05,240 ..and you're going to just find that sinew, 117 00:05:05,240 --> 00:05:06,960 pull your blade through, like this. 118 00:05:08,600 --> 00:05:10,520 ANNABEL: This is, like, really cool to watch 119 00:05:10,520 --> 00:05:12,080 because we're seeing 120 00:05:12,080 --> 00:05:14,360 this oyster blade steak being dissected. 121 00:05:14,360 --> 00:05:16,280 And you get rid of that awful sinewy part 122 00:05:16,280 --> 00:05:18,680 that's in the middle of it, and then you just have 123 00:05:18,680 --> 00:05:20,320 the beautiful tender meat around it. 124 00:05:20,320 --> 00:05:21,640 Wow. 125 00:05:21,640 --> 00:05:24,840 And then, you're left with something really special - 126 00:05:24,840 --> 00:05:27,040 two beautiful flat iron. 127 00:05:27,040 --> 00:05:29,120 Now, it's not a very common cut of meat 128 00:05:29,120 --> 00:05:31,880 because of the amount of butchery that it requires. 129 00:05:31,880 --> 00:05:33,200 Right? 130 00:05:33,200 --> 00:05:34,840 But the good news is, today, 131 00:05:34,840 --> 00:05:37,280 you guys are going to get to cook with it, 132 00:05:37,280 --> 00:05:39,080 and so is the rest of Australia, 133 00:05:39,080 --> 00:05:40,440 because, from tomorrow, 134 00:05:40,440 --> 00:05:42,680 in every single Coles store across the country, 135 00:05:42,680 --> 00:05:46,200 the flat iron steak will be available for a limited time. 136 00:05:46,200 --> 00:05:48,680 ALL: Ooh! PETRO: That's so good. 137 00:05:50,040 --> 00:05:52,960 It's also 100% Aussie, with no added hormones. 138 00:05:52,960 --> 00:05:55,120 (CHEERING AND APPLAUSE) 139 00:05:58,640 --> 00:05:59,880 Curtis, 140 00:05:59,880 --> 00:06:02,280 what advice do you have giving the contestants 141 00:06:02,280 --> 00:06:03,640 working with beef? 142 00:06:03,640 --> 00:06:05,880 Look, when you cook great-quality steak, 143 00:06:05,880 --> 00:06:07,400 you need to treat it carefully, right? 144 00:06:07,400 --> 00:06:09,960 You want to temper it before you start cooking, 145 00:06:09,960 --> 00:06:11,800 so make sure it's out of the fridge 146 00:06:11,800 --> 00:06:13,520 before you put it into a hot pan. 147 00:06:13,520 --> 00:06:15,840 Season before it goes into that hot pan. 148 00:06:15,840 --> 00:06:17,560 High temperature. 149 00:06:17,560 --> 00:06:20,120 So, you want to get caramelisation on the outside 150 00:06:20,120 --> 00:06:21,960 and rest it really well. 151 00:06:21,960 --> 00:06:23,440 You don't want it to be red in the middle 152 00:06:23,440 --> 00:06:24,720 and grey on the outside. 153 00:06:24,720 --> 00:06:26,640 It's got to be pink all the way through. 154 00:06:27,840 --> 00:06:30,400 So, you'll have 60 minutes to cook a dish, 155 00:06:30,400 --> 00:06:32,680 featuring the flat iron steak. 156 00:06:32,680 --> 00:06:34,600 GRACE: Let's go to work. 157 00:06:34,600 --> 00:06:36,400 Curtis has done all the hard work for you. 158 00:06:36,400 --> 00:06:38,800 The steak has already been butchered. 159 00:06:38,800 --> 00:06:41,120 You just have to come up with a dish 160 00:06:41,120 --> 00:06:42,720 to make it sing. 161 00:06:42,720 --> 00:06:44,480 You can make anything you want, 162 00:06:44,480 --> 00:06:47,640 as long as that steak, it is front and centre. 163 00:06:49,120 --> 00:06:51,040 Pantry and garden, they're all open. 164 00:06:51,040 --> 00:06:53,600 And of course, the worst dish 165 00:06:53,600 --> 00:06:56,640 will see its maker eliminated from the competition. 166 00:06:58,200 --> 00:06:59,210 Are you ready? CONTESTANTS: Yes! 167 00:06:59,210 --> 00:07:00,360 Good luck. Time starts now. 168 00:07:00,360 --> 00:07:02,560 (APPLAUSE) CASPER: Let's go, guys. 169 00:07:05,960 --> 00:07:07,160 Get out of my way! 170 00:07:07,160 --> 00:07:09,080 Sorry, sorry, sorry. (LAUGHS) Sorry. 171 00:07:12,480 --> 00:07:14,440 ALYONA: I love a good piece of steak. 172 00:07:14,440 --> 00:07:17,520 Whenever we go out with the girls to have steaks, 173 00:07:17,520 --> 00:07:19,160 it's always very simple. 174 00:07:19,160 --> 00:07:21,160 We always just get steak 175 00:07:21,160 --> 00:07:24,200 and something that doesn't overpower the steak, 176 00:07:24,200 --> 00:07:27,200 which is, like, a puree or a bowl of chips. 177 00:07:27,200 --> 00:07:29,080 So, I'm gonna make something like that 178 00:07:29,080 --> 00:07:31,120 that's going to really showcase the steak today. 179 00:07:34,160 --> 00:07:36,280 BELLA: I'm not confident cooking steak. 180 00:07:36,280 --> 00:07:38,760 I'm not often cooking a whole piece of meat. 181 00:07:40,040 --> 00:07:42,040 I'm struggling to work out what I'm going to do 182 00:07:42,040 --> 00:07:44,200 to build the dish around this steak. 183 00:07:45,560 --> 00:07:47,520 CASPER: Mortar and pestle? ANNABEL: Mortar and pestle! 184 00:07:47,520 --> 00:07:49,160 Here we go. That's it. 185 00:07:50,560 --> 00:07:52,000 Yes, Patty. 186 00:07:53,600 --> 00:07:55,360 Oh, that's a fully stocked... 187 00:07:56,800 --> 00:07:58,680 Nice choice, Pat. 188 00:07:58,680 --> 00:07:59,960 Good choice of steak. 189 00:07:59,960 --> 00:08:01,720 I went with the flat iron steak. 190 00:08:01,720 --> 00:08:02,880 (LAUGHS) 191 00:08:04,000 --> 00:08:05,600 This challenge is definitely sitting 192 00:08:05,600 --> 00:08:07,880 in my wheelhouse with food I love to eat. 193 00:08:07,880 --> 00:08:09,600 I would be cooking steak weekly, 194 00:08:09,600 --> 00:08:12,560 kind of just something that me and my partner really love. 195 00:08:12,560 --> 00:08:14,920 Frankie, my daughter, loves a bit of steak as well. 196 00:08:14,920 --> 00:08:16,760 (FRANKIE GURGLES) (WOMAN CHUCKLES) 197 00:08:16,760 --> 00:08:18,080 I do have the turtle. 198 00:08:18,080 --> 00:08:19,640 I always have the turtle on black-apron day. 199 00:08:19,640 --> 00:08:22,440 So, yeah, that's there, ready to go. 200 00:08:22,440 --> 00:08:24,520 I just really want to try and cook with confidence 201 00:08:24,520 --> 00:08:26,520 and make things that I love to eat. 202 00:08:26,520 --> 00:08:28,760 But every single one of us is only one bad cook 203 00:08:28,760 --> 00:08:31,360 on a black-apron day away from heading out the door. 204 00:08:31,360 --> 00:08:33,400 So, definitely weighing on my mind. 205 00:08:33,400 --> 00:08:34,800 You know, I don't want to get complacent. 206 00:08:36,360 --> 00:08:37,680 I'm trying to formulate a dish 207 00:08:37,680 --> 00:08:39,320 that's going to feature big flavours 208 00:08:39,320 --> 00:08:40,520 and be MasterChef-worthy, 209 00:08:40,520 --> 00:08:42,560 but still make sure that the steak 210 00:08:42,560 --> 00:08:44,480 is the hero on that plate. 211 00:08:44,480 --> 00:08:46,560 I'll be doing my steak on the hibachi today? 212 00:08:46,560 --> 00:08:48,120 So, just simply - salt, pepper, 213 00:08:48,120 --> 00:08:50,400 get a beautiful charcoal flavour into it. 214 00:08:50,400 --> 00:08:53,040 I'm going to serve that on some cheesy polenta, 215 00:08:53,040 --> 00:08:54,760 which should be nice and rich and creamy. 216 00:08:54,760 --> 00:08:57,920 And then, I'm going to do a herb sauce 217 00:08:57,920 --> 00:09:01,240 and a tomato and bread salad to cut through the richness. 218 00:09:01,240 --> 00:09:03,480 I want to get onto my sauce to give it enough time 219 00:09:03,480 --> 00:09:05,240 for all the flavours to develop. 220 00:09:09,000 --> 00:09:10,000 VINNIE: Let's get started. 221 00:09:11,480 --> 00:09:12,600 I'm feeling pretty good today. 222 00:09:12,600 --> 00:09:14,560 Meat is one of my favourite things to eat, 223 00:09:14,560 --> 00:09:15,880 and I love cooking it, 224 00:09:15,880 --> 00:09:18,000 so I'm pretty happy with this challenge today. 225 00:09:18,000 --> 00:09:19,800 I've never used this steak before, 226 00:09:19,800 --> 00:09:22,160 but I'm really excited to because it's very, very cool. 227 00:09:22,160 --> 00:09:24,080 And based on what Curtis has said, 228 00:09:24,080 --> 00:09:25,240 it's really versatile as well. 229 00:09:25,240 --> 00:09:27,560 Top ten is not far away. 230 00:09:27,560 --> 00:09:29,120 I can see the finish line from here, 231 00:09:29,120 --> 00:09:30,680 and I really am going to push myself 232 00:09:30,680 --> 00:09:31,960 as hard as I can to get there. 233 00:09:31,960 --> 00:09:33,880 Really, really, really want to stay in this competition, 234 00:09:33,880 --> 00:09:36,120 more than anything. I feel like I'm really finding my groove 235 00:09:36,120 --> 00:09:38,240 at the moment, and I really need to stay here 236 00:09:38,240 --> 00:09:39,720 to make sure I can keep that up. 237 00:09:40,840 --> 00:09:43,280 I've basically got two trains of thought in my mind 238 00:09:43,280 --> 00:09:45,360 about how I can best use this piece of steak. 239 00:09:47,320 --> 00:09:48,440 Hey, Vinnie. Hello. Curtis. 240 00:09:48,440 --> 00:09:50,120 Vinnie, how are you? Good, good. How are. You? 241 00:09:50,120 --> 00:09:51,120 Good, mate. 242 00:09:51,120 --> 00:09:52,960 You feeling good? I am feeling good, yep. 243 00:09:52,960 --> 00:09:54,400 Feeling good about the flat iron? 244 00:09:54,400 --> 00:09:56,360 Yes, love, love, love. Never cooked this steak before, 245 00:09:56,360 --> 00:09:57,800 so I'm really keen to actually cook with it. 246 00:09:57,800 --> 00:09:59,640 OK. What are you making? I'm gonna do flat iron steak 247 00:09:59,640 --> 00:10:01,600 two ways today. So, I'm gonna do tartare, 248 00:10:01,600 --> 00:10:02,960 and I'm also gonna do it on the hibachi 249 00:10:02,960 --> 00:10:04,360 with, like, a little salad as well. 250 00:10:04,360 --> 00:10:06,840 Ooh! Two ways. Two ways, Vinnie. 251 00:10:06,840 --> 00:10:08,800 Two ways. Double the fun. 252 00:10:08,800 --> 00:10:10,680 Double the judging. That's it. That's right. 253 00:10:10,680 --> 00:10:12,600 Double the way to get into trouble, Vinnie. 254 00:10:12,600 --> 00:10:15,560 I know, I know, but I want to show, you know, 255 00:10:15,560 --> 00:10:18,280 how versatile this cut of meat is. 256 00:10:18,280 --> 00:10:20,160 So, what flavours are going to go in the tartare? 257 00:10:20,160 --> 00:10:21,680 Let's start there. Tartare is going 258 00:10:21,680 --> 00:10:23,600 to be pretty standard tartare flavours. 259 00:10:23,600 --> 00:10:25,800 I've got some parsley, some chives, capers, 260 00:10:25,800 --> 00:10:27,400 shallots, some Dijon. 261 00:10:27,400 --> 00:10:29,160 I'm gonna put a little bit of Calabrian chilli, 262 00:10:29,160 --> 00:10:31,320 and I'm also gonna put a little bit of anchovies. 263 00:10:31,320 --> 00:10:35,240 I'm gonna have some crispy shoestring fries and crostinis. 264 00:10:35,240 --> 00:10:36,880 And on the other bit? And on the other bit. 265 00:10:36,880 --> 00:10:39,000 So, I'm gonna grill the flat iron. 266 00:10:39,000 --> 00:10:40,960 I've already salted it, so I'm just letting it set now. 267 00:10:40,960 --> 00:10:42,440 And I'm also going to have salsa verde. 268 00:10:42,440 --> 00:10:43,600 Sounds good. 269 00:10:43,600 --> 00:10:44,840 So, hopefully everything works out. 270 00:10:44,840 --> 00:10:46,200 Sounds like a lot to do in 60 minutes. 271 00:10:46,200 --> 00:10:48,240 Are you confident you can get through it all, Vinnie? 272 00:10:48,240 --> 00:10:49,800 I think so, yes. 273 00:10:49,800 --> 00:10:51,720 Yeah, well, elimination day today. 274 00:10:51,720 --> 00:10:54,600 So, you know, taking risks could be a big reward, 275 00:10:54,600 --> 00:10:56,240 but it could send you home as well 276 00:10:56,240 --> 00:10:57,520 if you don't pull it off. 277 00:10:57,520 --> 00:10:59,520 Yep. For sure. That's right. 278 00:10:59,520 --> 00:11:00,960 Alright. Good luck. 279 00:11:00,960 --> 00:11:02,920 Make the steak. Thank you. 280 00:11:02,920 --> 00:11:06,080 Curtis and Sofia say that putting up two dishes means 281 00:11:06,080 --> 00:11:07,400 there's a lot more to judge, 282 00:11:07,400 --> 00:11:08,960 and a lot more that could go wrong. 283 00:11:08,960 --> 00:11:12,480 But I really want to showcase how great this cut of meat is, 284 00:11:12,480 --> 00:11:14,120 and also really show to the judges 285 00:11:14,120 --> 00:11:16,360 that I'm here to stay in this competition, 286 00:11:16,360 --> 00:11:18,200 and I have what it takes. 287 00:11:18,200 --> 00:11:20,280 I still feel like this is a really good idea, 288 00:11:20,280 --> 00:11:23,120 and if I can pull them both off, I reckon I'll be good. 289 00:11:23,120 --> 00:11:26,400 OK, guys, the 'steaks' are high today. 290 00:11:26,400 --> 00:11:29,040 45 minutes to go! Come on! ANDY: Come on! 291 00:11:29,040 --> 00:11:30,760 CASPER: Come on, guys! PETRO: Let's go, guys. 292 00:11:36,080 --> 00:11:38,040 So, now, I've got 60 minutes for the flat iron steak, 293 00:11:38,040 --> 00:11:39,320 so I'm going to do steak tacos. 294 00:11:39,320 --> 00:11:41,920 I'm going to do a pineapple-mango salsa, 295 00:11:41,920 --> 00:11:45,280 a kind of sauce with tomatillos. 296 00:11:45,280 --> 00:11:46,800 And then, I'm going to do the steak, 297 00:11:46,800 --> 00:11:48,520 and then a tortilla to go with it. 298 00:11:48,520 --> 00:11:50,640 My steak is currently just marinating. 299 00:11:50,640 --> 00:11:52,840 Today, I'm going to do flat iron steak 300 00:11:52,840 --> 00:11:54,640 with a herb sauce on top, 301 00:11:54,640 --> 00:11:56,480 some beef tallow potatoes 302 00:11:56,480 --> 00:11:58,600 and some charred broccolini. 303 00:11:58,600 --> 00:12:00,120 First thing I've got to do is get my potatoes on 304 00:12:00,120 --> 00:12:01,400 so that they can cook down a little bit, 305 00:12:01,400 --> 00:12:03,680 and then they need to go into the oven. 306 00:12:03,680 --> 00:12:05,480 And then, I've got to get onto all my vegetable preps 307 00:12:05,480 --> 00:12:07,880 so I can get onto my steak and focus on my steak. 308 00:12:09,920 --> 00:12:12,320 So, I'm thinking of making a sort of Korean-glazed, 309 00:12:12,320 --> 00:12:13,440 barbecued steak. 310 00:12:13,440 --> 00:12:15,040 And I'm gonna try and make it into a rice bowl, 311 00:12:15,040 --> 00:12:16,400 have some soy-cured egg on the side, 312 00:12:16,400 --> 00:12:18,440 some crispy shallots, crispy garlic chips, 313 00:12:18,440 --> 00:12:19,640 and Bob's your uncle. 314 00:12:21,960 --> 00:12:23,320 GRACE: I'm feeling pretty good today. 315 00:12:23,320 --> 00:12:25,120 It's so nice having Curtis back in. 316 00:12:25,120 --> 00:12:27,160 It feels like an old friend's back. 317 00:12:27,160 --> 00:12:30,960 A couple more cooks, and the top ten will be decided. 318 00:12:32,200 --> 00:12:34,080 If I want to be in the top ten, 319 00:12:34,080 --> 00:12:37,920 I need to zone in and make sure I really do my best work. 320 00:12:37,920 --> 00:12:41,720 My strategy today is to just look 321 00:12:41,720 --> 00:12:43,960 for really, like, interesting flavour combinations. 322 00:12:48,160 --> 00:12:50,120 I love fresh horseradish! 323 00:12:50,120 --> 00:12:51,440 I've got, like, a bench full 324 00:12:51,440 --> 00:12:54,120 of all my favourite flavour bombs. 325 00:12:54,120 --> 00:12:56,440 I have some capers that I'm gonna crisp up. 326 00:12:56,440 --> 00:12:59,320 I've got some basil, some watercress 327 00:12:59,320 --> 00:13:02,160 and some fresh horseradish to grate on the end as well. 328 00:13:02,160 --> 00:13:03,720 That is epic. 329 00:13:03,720 --> 00:13:05,640 And so, I think they'll make 330 00:13:05,640 --> 00:13:07,160 great accompaniments with the steak. 331 00:13:08,720 --> 00:13:10,480 Hi, Grace. Hi. 332 00:13:10,480 --> 00:13:11,680 What are you cooking, Grace? 333 00:13:11,680 --> 00:13:15,320 Um, I'm doing a grilled flat iron steak. 334 00:13:15,320 --> 00:13:17,000 I'm gonna make an anchovy cream, 335 00:13:17,000 --> 00:13:18,440 and I've got some padron peppers, 336 00:13:18,440 --> 00:13:20,080 some fresh horseradish. 337 00:13:20,080 --> 00:13:22,480 I'm gonna do some crispy capers. 338 00:13:22,480 --> 00:13:23,920 How do you feel about cooking a flat iron? 339 00:13:23,920 --> 00:13:25,280 Is that something you've done before? 340 00:13:25,280 --> 00:13:27,000 No, I've never cooked flat iron before. 341 00:13:27,000 --> 00:13:29,120 Um, but I'm excited to give it a crack. 342 00:13:29,120 --> 00:13:30,840 Like a crack of pepper. Like a crack of black pepper. 343 00:13:30,840 --> 00:13:32,280 There's quite a lot of pepper 344 00:13:32,280 --> 00:13:33,520 going on there, Grace. (LAUGHS) 345 00:13:33,520 --> 00:13:35,480 What are you gonna cook it in? Uh, cast-iron. 346 00:13:35,480 --> 00:13:37,000 OK. You got this? 347 00:13:37,000 --> 00:13:38,160 Yep. Good luck. Grace. 348 00:13:38,160 --> 00:13:39,520 Cool. Thank you. 349 00:13:40,800 --> 00:13:43,440 I really want to make sure I season my steak properly. 350 00:13:43,440 --> 00:13:45,960 Your steak should have seasoning on it 351 00:13:45,960 --> 00:13:47,320 for as long as possible. 352 00:13:47,320 --> 00:13:50,880 So, that is the first step for me today. 353 00:13:50,880 --> 00:13:53,200 And then, I'm gonna pop it in the fridge to rest 354 00:13:53,200 --> 00:13:54,480 before it hits the pan. 355 00:13:57,800 --> 00:14:00,400 PETRO: I wouldn't be putting it in the fridge. 356 00:14:00,400 --> 00:14:01,560 CASPER: No. 357 00:14:01,560 --> 00:14:04,240 No, you want that as room temp as you possibly can. (CHUCKLES) 358 00:14:06,280 --> 00:14:08,400 Did that just go in the fridge? Hm? 359 00:14:08,400 --> 00:14:09,600 Did she just put that in the fridge? 360 00:14:09,600 --> 00:14:11,080 Yeah. 361 00:14:27,520 --> 00:14:30,000 EMILY: So I am cooking the flat iron steak today. 362 00:14:30,000 --> 00:14:33,200 My plan of attack is to use the hibachi to cook it off, 363 00:14:33,200 --> 00:14:36,400 and then I'm planning to make a crying tiger sauce. 364 00:14:36,400 --> 00:14:38,520 A crying tiger sauce is a Thai sauce 365 00:14:38,520 --> 00:14:41,920 that's usually accompanied with a grilled steak. 366 00:14:41,920 --> 00:14:43,960 So, there's a lot of punchy flavours, a lot of lime, 367 00:14:43,960 --> 00:14:45,240 garlic, fish sauce, 368 00:14:45,240 --> 00:14:46,840 roasted glutinous rice 369 00:14:46,840 --> 00:14:48,760 and some coriander as well. 370 00:14:48,760 --> 00:14:50,640 But also whacking in a lot of chilli to give it 371 00:14:50,640 --> 00:14:52,240 a nice kick as well. 372 00:14:52,240 --> 00:14:53,960 I'm really sorry, Andy, but... (CHUCKLES) 373 00:14:53,960 --> 00:14:57,240 ..girl's got to...girl's got to survive black-apron day. 374 00:14:58,360 --> 00:15:00,600 You know, this is a really strong, punchy sauce, 375 00:15:00,600 --> 00:15:02,800 and I'm thinking about what will accompany it. 376 00:15:02,800 --> 00:15:04,640 I think it needs something fresh 377 00:15:04,640 --> 00:15:07,480 because I think the steak 378 00:15:07,480 --> 00:15:10,320 is pretty full-on, and the sauce is pretty full-on. 379 00:15:10,320 --> 00:15:13,360 I'm going to serve it with some corn ribs on the side 380 00:15:13,360 --> 00:15:14,840 and a mango and cucumber salad. 381 00:15:14,840 --> 00:15:16,920 I'm hoping that these are really, really juicy, 382 00:15:16,920 --> 00:15:19,640 flavourful and refreshing for their palate. 383 00:15:19,640 --> 00:15:21,920 I'm feeling quite stressed today 384 00:15:21,920 --> 00:15:24,400 because, like, you've got really good mates cooking 385 00:15:24,400 --> 00:15:25,680 against each other, 386 00:15:25,680 --> 00:15:27,720 and it's the worst thing that could happen, actually. 387 00:15:27,720 --> 00:15:30,320 I just need to get my game face on. 388 00:15:30,320 --> 00:15:32,960 I'd be really devastated if I went home today. 389 00:15:32,960 --> 00:15:36,360 Like, I'm basically this close, right now, to top ten. 390 00:15:36,360 --> 00:15:38,840 So, today, I'm going to be sweating bullets. 391 00:15:38,840 --> 00:15:41,480 But I'm going to be, you know, zipping around like Superman 392 00:15:41,480 --> 00:15:43,800 because I need to get a good dish up today. 393 00:15:48,000 --> 00:15:51,160 I'm very excited. I feel like I'm in a really good mindset. 394 00:15:51,160 --> 00:15:53,960 I am making my cauliflower puree, 395 00:15:53,960 --> 00:15:56,360 uh, with some miso, some cumin. 396 00:15:56,360 --> 00:15:58,320 And then, I'm gonna make 397 00:15:58,320 --> 00:16:00,960 pan-seared flat iron steak. 398 00:16:00,960 --> 00:16:04,080 And I'm gonna do, like, a very bright green 399 00:16:04,080 --> 00:16:07,800 kind of salsa verde sauce. 400 00:16:07,800 --> 00:16:09,240 Things I want to do are quite simple 401 00:16:09,240 --> 00:16:11,480 so that the steak is actually the hero. 402 00:16:12,880 --> 00:16:15,640 All my sides are familiar flavours 403 00:16:15,640 --> 00:16:17,840 because I've never cooked with a flat iron steak before, 404 00:16:17,840 --> 00:16:20,720 so I want to spend as much time 405 00:16:20,720 --> 00:16:24,040 as possible to really nail the cook on the steak. 406 00:16:26,400 --> 00:16:29,280 BELLA: I'm not feeling very confident about today. 407 00:16:29,280 --> 00:16:31,960 All the people in the room have so much skill cooking steak, 408 00:16:31,960 --> 00:16:34,480 and I am a little nervous about how I'm going 409 00:16:34,480 --> 00:16:36,160 to go up against them. 410 00:16:36,160 --> 00:16:38,840 So, I'd rather try something different, 411 00:16:38,840 --> 00:16:42,000 and I'm thinking that might help me stand out. 412 00:16:42,000 --> 00:16:43,000 Hey, Bella. Hey. 413 00:16:43,000 --> 00:16:44,360 Hello, Bella. How are you? 414 00:16:44,360 --> 00:16:45,760 I'm alright. Yeah? 415 00:16:45,760 --> 00:16:47,000 Yeah. Confident today? 416 00:16:47,000 --> 00:16:48,240 Still not. Yeah? 417 00:16:48,240 --> 00:16:50,040 Yeah, like... Come on, you got this. 418 00:16:50,040 --> 00:16:51,280 In a...in a black apron, 419 00:16:51,280 --> 00:16:52,840 I'd love to be sticking to desserts. 420 00:16:52,840 --> 00:16:54,720 Yeah, yeah, for sure, for sure. But that's OK. I think... 421 00:16:54,720 --> 00:16:56,400 But here we are with flat iron steak. 422 00:16:56,400 --> 00:16:58,320 Yeah. I'm gonna give it a good go today. 423 00:16:58,320 --> 00:16:59,640 Nice. What's it gonna be? 424 00:16:59,640 --> 00:17:01,720 I'm gonna do, like, a Thai chilled noodle soup. 425 00:17:03,280 --> 00:17:06,240 The base of the broth is, like, coriander, 426 00:17:06,240 --> 00:17:08,480 ginger, fish sauce, sesame oil. 427 00:17:08,480 --> 00:17:10,560 Similar to, like, a Thai beef salad that you would... 428 00:17:10,560 --> 00:17:12,480 Exactly. It's kind of reimagining the flavours 429 00:17:12,480 --> 00:17:15,120 of Thai beef salad in this sort of broth situation. 430 00:17:15,120 --> 00:17:16,880 Nice. And then, I'm going 431 00:17:16,880 --> 00:17:20,200 to sort of marinate the steak in some Thai flavours as well. 432 00:17:20,200 --> 00:17:21,560 And you're making your own noodles too? 433 00:17:21,560 --> 00:17:23,160 Yeah, making soba noodles. Yeah. 434 00:17:23,160 --> 00:17:24,760 They're chilled. 435 00:17:25,840 --> 00:17:27,360 A chilled soup... Yes. 436 00:17:27,360 --> 00:17:30,000 ..with cold soba noodles as well? 437 00:17:30,000 --> 00:17:31,080 Yes, exactly, so it's all... 438 00:17:31,080 --> 00:17:32,400 So how do you want the steak to be? 439 00:17:32,400 --> 00:17:34,400 Would that be served cold as well, or...? 440 00:17:34,400 --> 00:17:36,240 Yeah, that will be cool. 441 00:17:36,240 --> 00:17:38,040 OK. What do you think? 442 00:17:38,040 --> 00:17:42,159 Um, it's unusual - steak with a cold soup, noodle. 443 00:17:43,679 --> 00:17:45,239 Right. Well, good luck, Bella. Thank you. 444 00:17:45,239 --> 00:17:46,399 Good luck, Bella. 445 00:17:47,840 --> 00:17:49,600 The judges come over, 446 00:17:49,600 --> 00:17:52,719 and I'm trying to get my concept across to them. 447 00:17:52,719 --> 00:17:55,759 I'm really second-guessing my dish. 448 00:17:55,759 --> 00:17:57,279 It's a little out of the box, 449 00:17:57,279 --> 00:18:00,839 but, to me, soba noodles and beef taste great together. 450 00:18:01,919 --> 00:18:06,439 And then, add, like, a bit of a Thai broth situation, 451 00:18:06,439 --> 00:18:07,919 and it's got, like, a coconut-milk base, 452 00:18:07,919 --> 00:18:09,359 so it gives it a really nice creaminess. 453 00:18:10,879 --> 00:18:14,559 In my mind, it doesn't seem like a crazy kind of concept. 454 00:18:15,679 --> 00:18:17,639 I'm constantly tasting my broth 455 00:18:17,639 --> 00:18:19,599 and adjusting with different seasoning. 456 00:18:21,119 --> 00:18:22,279 As I'm tasting it, 457 00:18:22,279 --> 00:18:24,959 I'm trying to think of what I might be missing. 458 00:18:24,959 --> 00:18:26,719 Is there sesame oil? 459 00:18:26,719 --> 00:18:27,919 Can't remember. 460 00:18:27,919 --> 00:18:30,199 And so, I add a little bit of sesame oil... 461 00:18:31,959 --> 00:18:33,879 ..blend it, and then I taste it again. 462 00:18:35,080 --> 00:18:37,919 And I'm kind of regretting adding that sesame oil, 463 00:18:37,919 --> 00:18:39,679 to be honest, but it's kind of hard 464 00:18:39,679 --> 00:18:41,560 to go back with this broth. 465 00:18:41,560 --> 00:18:44,399 So, I try add a few more other things to balance it, 466 00:18:44,399 --> 00:18:47,159 and I hope that it will still work with my dish. 467 00:18:47,159 --> 00:18:48,560 Mmm... 468 00:18:48,560 --> 00:18:50,040 I want more ginger. 469 00:18:51,399 --> 00:18:54,199 Don't butcher your spot in the competition. 470 00:18:54,199 --> 00:18:56,039 30 minutes to go! Come on, guys! Let's go! 471 00:18:56,039 --> 00:18:58,319 (APPLAUSE) 472 00:18:58,319 --> 00:19:00,279 CASPER: Let's go, guys! 473 00:19:00,279 --> 00:19:01,999 30 minutes! Let's go! Come on! 474 00:19:01,999 --> 00:19:04,319 PETRO: Keep pushing! ANNABEL: Go, Gracie! 475 00:19:04,319 --> 00:19:06,519 VINNIE: Today, I've decided I'm going to use 476 00:19:06,519 --> 00:19:08,719 a flat iron steak in two different ways. 477 00:19:08,719 --> 00:19:10,439 My tartare is done, 478 00:19:10,439 --> 00:19:12,039 so at least I have one dish done. 479 00:19:12,039 --> 00:19:13,799 My steak is on the hibachi. 480 00:19:13,799 --> 00:19:16,839 I'm just getting my salads kind of ready to go. 481 00:19:16,839 --> 00:19:18,959 Going to do an orange and fennel salad. 482 00:19:18,959 --> 00:19:20,439 Then, I'll start working on my salsa, 483 00:19:20,439 --> 00:19:22,519 which I've already got started. 484 00:19:22,519 --> 00:19:25,279 I really want this second dish to be refined 485 00:19:25,279 --> 00:19:26,439 and really balanced. 486 00:19:26,439 --> 00:19:28,479 And I feel like a fennel and orange salad will pair really, 487 00:19:28,479 --> 00:19:31,439 really well with the salsa verde and cut through the richness 488 00:19:31,439 --> 00:19:34,319 and char flavour from the flat iron steak. 489 00:19:34,319 --> 00:19:35,959 With my flat iron on hibachi, 490 00:19:35,959 --> 00:19:37,999 I need to make sure that it is cooked perfectly. 491 00:19:37,999 --> 00:19:39,919 It needs to be seasoned throughout 492 00:19:39,919 --> 00:19:41,600 and super juicy in the middle. 493 00:19:41,600 --> 00:19:44,679 I really hope this steak is cooked well, because, 494 00:19:44,679 --> 00:19:46,519 if it's not, I could be going home. 495 00:19:49,999 --> 00:19:52,119 So far, I've got all my salad elements done. 496 00:19:52,119 --> 00:19:53,799 The polenta is prepped and ready to go. 497 00:19:53,799 --> 00:19:55,279 I've done my sauce. 498 00:19:55,279 --> 00:19:57,959 So, now, I'm just onto the steak. 499 00:19:57,959 --> 00:19:59,559 I have not cooked flat iron steak before. 500 00:19:59,559 --> 00:20:02,279 We're just going to have to keep a very close eye on it, 501 00:20:02,279 --> 00:20:04,039 and hopefully don't overcook it. 502 00:20:04,039 --> 00:20:07,279 Biggest thing with steak that you can't do is overcook it 503 00:20:07,279 --> 00:20:08,999 and destroy the beautiful piece of meat. 504 00:20:08,999 --> 00:20:12,439 So, I want to keep them at a beautiful medium-rare. 505 00:20:12,439 --> 00:20:15,120 I want to cook the steak on the hibachi today 506 00:20:15,120 --> 00:20:16,560 and continually be flipping it. 507 00:20:16,560 --> 00:20:18,679 I find this is a great way to develop the crust 508 00:20:18,679 --> 00:20:20,239 and get a really even cook, 509 00:20:20,239 --> 00:20:22,199 because, sometimes, you can risk... 510 00:20:22,199 --> 00:20:24,639 If you do it all one side, then just do one flip, 511 00:20:24,639 --> 00:20:27,320 the colour can be uneven with the cook, 512 00:20:27,320 --> 00:20:29,560 so you get, like, grey bits and pink bits. 513 00:20:29,560 --> 00:20:31,879 So, I just want to make sure it's beautiful and even today. 514 00:20:33,159 --> 00:20:34,519 Definitely trying to lean on 515 00:20:34,519 --> 00:20:36,999 all my experience with cooking steak. 516 00:20:36,999 --> 00:20:38,799 I've only got time to cook one steak today, 517 00:20:38,799 --> 00:20:40,239 so I need to make sure 518 00:20:40,239 --> 00:20:41,799 that this particular steak is perfect. 519 00:20:41,799 --> 00:20:43,439 I don't have a backup plan. 520 00:20:43,439 --> 00:20:45,039 I'm going to cook it for five, six minutes, 521 00:20:45,039 --> 00:20:46,359 then rest it for a long time. 522 00:20:46,359 --> 00:20:48,039 It is coming along really nicely, 523 00:20:48,039 --> 00:20:49,599 and I'm really happy with how it's cooking. 524 00:20:53,199 --> 00:20:54,959 Alyona, how are you? Ooh! 525 00:20:54,959 --> 00:20:56,319 Hey, Alyona. Hi. 526 00:20:56,319 --> 00:20:57,839 So, tell us, what are you doing? How are you? 527 00:20:57,839 --> 00:20:59,879 I am making my cauliflower puree, 528 00:20:59,879 --> 00:21:01,039 a little bit of miso in it, 529 00:21:01,039 --> 00:21:04,079 and I'm making a salsa verde kind of dressing, 530 00:21:04,079 --> 00:21:07,359 with capers, anchovies, loads of herbs. 531 00:21:09,159 --> 00:21:10,439 OK. OK. 532 00:21:10,439 --> 00:21:11,959 Good to think about, I reckon, 533 00:21:11,959 --> 00:21:13,839 is it, like, a...is it a complete dish? 534 00:21:13,839 --> 00:21:15,959 You know, a puree, a steak and a sauce. 535 00:21:15,959 --> 00:21:17,159 Yeah, OK. 536 00:21:17,159 --> 00:21:19,399 So, it's like you're playing safe, basically. 537 00:21:19,399 --> 00:21:20,399 Yeah. 538 00:21:20,399 --> 00:21:21,919 So, I wonder if this is enough today. 539 00:21:21,919 --> 00:21:23,919 Yeah. Remember, elimination day. 540 00:21:25,359 --> 00:21:26,679 Lots to think about, Alyona. Good luck. 541 00:21:26,679 --> 00:21:28,159 OK, yeah. You still have enough time. 542 00:21:28,159 --> 00:21:29,359 Yeah? Alright? OK, yeah. 543 00:21:29,359 --> 00:21:30,519 OK, good luck. Thanks. 544 00:21:30,519 --> 00:21:33,079 Maybe I should have thought about a different dish. 545 00:21:33,079 --> 00:21:35,079 I'm really doubting myself right now. 546 00:21:35,079 --> 00:21:36,999 I'm thinking I need to change... 547 00:21:38,559 --> 00:21:40,399 ..uh, some things. 548 00:21:40,399 --> 00:21:42,159 I'm completely frozen. 549 00:21:42,159 --> 00:21:43,959 Uh... 550 00:21:43,959 --> 00:21:45,639 I don't know. 551 00:21:46,719 --> 00:21:49,039 Less than 30 minutes to go. 552 00:21:49,039 --> 00:21:50,319 I'm wearing a black apron. 553 00:21:50,319 --> 00:21:52,359 Um... 554 00:21:52,359 --> 00:21:54,959 I'm gonna go have a look at the pantry. 555 00:21:54,959 --> 00:21:56,959 I need to make a decision. 556 00:21:56,959 --> 00:21:58,719 I'm in the pantry, 557 00:21:58,719 --> 00:22:03,639 and normally, this is a place for inspiration for me. 558 00:22:03,639 --> 00:22:06,559 And I'm walking around. 559 00:22:06,559 --> 00:22:09,719 I don't know what to add to the dish. 560 00:22:17,679 --> 00:22:22,159 SOFIA: You really need to focus. You only have 20 minutes to go! 561 00:22:22,159 --> 00:22:24,639 (CHEERING AND APPLAUSE) 562 00:22:30,039 --> 00:22:32,599 AARON: Rice is on the hob now, so that's cooking through. 563 00:22:32,599 --> 00:22:34,679 And the soy-cured egg is just chilling as well. 564 00:22:34,679 --> 00:22:36,759 The steak, I'm just cooking it on the hibachi, 565 00:22:36,759 --> 00:22:38,639 trying to glaze it as I go to give it some nice 566 00:22:38,639 --> 00:22:40,159 caramelisation on the outside as well. 567 00:22:40,159 --> 00:22:41,679 And just really watching it to make sure 568 00:22:41,679 --> 00:22:44,599 that I don't overdo it and I don't underdo it. 569 00:22:45,639 --> 00:22:47,039 Made my salsa and my sauce. 570 00:22:47,039 --> 00:22:48,839 My tacos are ready to be rolled out 571 00:22:48,839 --> 00:22:49,919 and kind of cooked. 572 00:22:49,919 --> 00:22:51,759 These tortillas need to be extra thin today 573 00:22:51,759 --> 00:22:53,119 because there's nothing worse 574 00:22:53,119 --> 00:22:55,239 than a big, thick tortilla which steals all the flavour. 575 00:23:00,519 --> 00:23:03,159 My pan smoking - it's definitely hot enough, 576 00:23:03,159 --> 00:23:04,559 so... (PAN SIZZLES) 577 00:23:04,559 --> 00:23:06,439 ..my steak's going on. 578 00:23:07,839 --> 00:23:09,199 This is the moment of truth. 579 00:23:09,199 --> 00:23:11,039 (FEIGNS PANTING, LAUGHS) 580 00:23:12,599 --> 00:23:15,279 Right, guys, you've had a little scoot around the room. 581 00:23:15,279 --> 00:23:16,799 Who is worrying you? 582 00:23:16,799 --> 00:23:18,639 Alyona is doing 583 00:23:18,639 --> 00:23:20,759 a very simple dish, 584 00:23:20,759 --> 00:23:24,559 so she's got the cauliflower and miso puree and green sauce. 585 00:23:24,559 --> 00:23:26,399 I don't know, it just felt a little bit like, 586 00:23:26,399 --> 00:23:28,159 "Oh, come on!" JEAN-CHRISTOPHE: Yeah. 587 00:23:28,159 --> 00:23:29,519 Jean-Christophe? 588 00:23:29,519 --> 00:23:31,439 I was concerned about Bella. 589 00:23:31,439 --> 00:23:34,319 She's doing, like, a Thai steak... 590 00:23:34,319 --> 00:23:36,679 Mm-hm. ..with some soba noodles. 591 00:23:36,679 --> 00:23:38,599 But it's going to be served 592 00:23:38,599 --> 00:23:40,439 in a cold broth. Mmm. 593 00:23:40,439 --> 00:23:42,679 Yeah, I'm a bit worried as well because, like... 594 00:23:42,679 --> 00:23:44,759 She's like, "Flavours of Thai beef salad," 595 00:23:44,759 --> 00:23:47,679 but with a chilled broth instead of the salad. 596 00:23:47,679 --> 00:23:49,479 OK. Interesting. 597 00:23:49,479 --> 00:23:50,599 Also, like, the soba 598 00:23:50,599 --> 00:23:52,279 is more Japanese-y. Yes. 599 00:23:52,279 --> 00:23:54,079 So, I feel like, yeah, it does sound like a bit 600 00:23:54,079 --> 00:23:55,559 of a strange dish. Who are you excited about? 601 00:23:55,559 --> 00:23:57,319 I was excited about Vinnie's dish. 602 00:23:57,319 --> 00:23:58,999 Yep. Now it's adventurous. 603 00:23:58,999 --> 00:24:00,359 He's got a couple of things going on. 604 00:24:00,359 --> 00:24:02,079 He's going to do a steak tartare, 605 00:24:02,079 --> 00:24:03,799 and then he's also going to cook the steak 606 00:24:03,799 --> 00:24:05,639 and serve that totally separately. 607 00:24:05,639 --> 00:24:07,799 So, he's going to do a multi-course, 608 00:24:07,799 --> 00:24:09,119 which is ambitious, 609 00:24:09,119 --> 00:24:11,279 but they both do sound really delicious. 610 00:24:11,279 --> 00:24:12,679 POH: Well, it sounds like a few people 611 00:24:12,679 --> 00:24:14,879 are overthinking their dish, but, even worse, 612 00:24:14,879 --> 00:24:16,559 some are under-thinking their dish. 613 00:24:16,559 --> 00:24:17,999 But it's pretty critical today 614 00:24:17,999 --> 00:24:20,359 because someone is going home. 615 00:24:20,359 --> 00:24:22,119 So, I hope they pull it together. 616 00:24:23,079 --> 00:24:25,639 I'm still going to do, like, similar kind of, like, puree, 617 00:24:25,639 --> 00:24:28,639 but I'm gonna do some 618 00:24:28,639 --> 00:24:30,359 pan-seared mushrooms as well 619 00:24:30,359 --> 00:24:33,319 with some butter and some rosemary. 620 00:24:33,319 --> 00:24:35,119 Alyona, you're switching it up a little bit? 621 00:24:35,119 --> 00:24:36,799 Hi. Yeah, I'm switching up a little bit. 622 00:24:36,799 --> 00:24:38,359 So, what are you doing now? 623 00:24:38,359 --> 00:24:39,759 I'm doing cauliflower, 624 00:24:39,759 --> 00:24:42,719 some fried potatoes with some rosemary, 625 00:24:42,719 --> 00:24:44,959 green sauce and the steak. 626 00:24:44,959 --> 00:24:46,559 So, basically, you're adding potatoes. 627 00:24:46,559 --> 00:24:49,439 Adding potatoes, adding some crunch with hazelnuts. 628 00:24:49,439 --> 00:24:52,239 Um...yeah. OK. 629 00:24:53,799 --> 00:24:55,199 Did you say potatoes? 630 00:24:55,199 --> 00:24:57,199 Sorry. Uh, what did I say? 631 00:24:57,199 --> 00:24:59,439 BOTH: Potatoes. No, I'm not doing potatoes. 632 00:24:59,439 --> 00:25:01,479 Sorry, mushrooms. That's...that's... 633 00:25:01,479 --> 00:25:02,919 I don't think I've ever heard 634 00:25:02,919 --> 00:25:05,319 you get potatoes and mushrooms confused before. 635 00:25:05,319 --> 00:25:06,559 Sorry. No, no, no. 636 00:25:06,559 --> 00:25:08,719 Alyona, you seem quite flustered. 637 00:25:08,719 --> 00:25:10,399 (SIGHS) Yes, I am. 638 00:25:10,399 --> 00:25:11,999 I'm, like, a little bit all over the place. 639 00:25:11,999 --> 00:25:13,639 How's your steak underneath this press? 640 00:25:14,679 --> 00:25:16,199 It's crisping. 641 00:25:18,239 --> 00:25:20,359 OK, so you've got to get that out and let it rest 642 00:25:20,359 --> 00:25:22,359 pretty soon. OK. OK. 643 00:25:25,879 --> 00:25:28,119 Oh! I'm a little bit struggling today. 644 00:25:28,119 --> 00:25:29,639 I'm running out of time. 645 00:25:29,639 --> 00:25:31,999 There's so much going on on my bench. 646 00:25:31,999 --> 00:25:34,359 And it's just the most anxious, 647 00:25:34,359 --> 00:25:37,319 unstructured, crazy cook in the kitchen I've had so far. 648 00:25:37,319 --> 00:25:38,759 I'm just gonna have to keep going 649 00:25:38,759 --> 00:25:41,199 and balancing the flavours. 650 00:25:41,199 --> 00:25:43,239 I hope it's all gonna taste delicious. 651 00:25:44,319 --> 00:25:46,799 Just need to do the polenta and then plate up, 652 00:25:46,799 --> 00:25:48,239 and we are done. 653 00:25:49,479 --> 00:25:51,359 My steak's been sitting there, resting. 654 00:25:51,359 --> 00:25:52,479 This is the moment of truth. 655 00:25:52,479 --> 00:25:54,719 It's time to cut into this beautiful steak. 656 00:25:54,719 --> 00:25:57,439 It looks really nice, it feels great, 657 00:25:57,439 --> 00:25:58,679 but you just never know. 658 00:25:58,679 --> 00:26:00,399 I'm just praying that this thing is perfect. 659 00:26:03,079 --> 00:26:05,559 And it's just like butter. It is perfect. 660 00:26:05,559 --> 00:26:06,799 I'm so happy with the cut. 661 00:26:06,799 --> 00:26:09,119 Beautiful medium rare from edge to edge, 662 00:26:09,119 --> 00:26:10,559 and couldn't be happier. 663 00:26:10,559 --> 00:26:12,839 I think I've nailed the cook on this. 664 00:26:12,839 --> 00:26:15,679 Bring the meat to the heat. 15 minutes to go! 665 00:26:15,679 --> 00:26:17,279 CASPER: Come on, guys! 15 minutes! 666 00:26:17,279 --> 00:26:18,679 Go! (APPLAUSE) 667 00:26:21,239 --> 00:26:22,599 BELLA: 15 minutes on the clock. 668 00:26:22,599 --> 00:26:25,079 I'm happy with the texture of my soba noodles, 669 00:26:25,079 --> 00:26:27,359 and the colour and the consistency of my broth. 670 00:26:27,359 --> 00:26:29,199 I'm going to put it aside, in the fridge, 671 00:26:29,199 --> 00:26:30,679 and move on to cooking my steak. 672 00:26:32,999 --> 00:26:35,799 My flat iron is definitely going to be a short cook. 673 00:26:35,799 --> 00:26:37,119 I'm really worried 674 00:26:37,119 --> 00:26:38,719 about overcooking the steak today. 675 00:26:38,719 --> 00:26:40,919 If it's not cooked perfectly, 676 00:26:40,919 --> 00:26:42,799 it could put me at the bottom. 677 00:26:46,079 --> 00:26:49,439 GRACE: My plan for the steaks is to get a cast-iron pan 678 00:26:49,439 --> 00:26:50,999 super, super hot. 679 00:26:50,999 --> 00:26:53,359 And then, I'll get a really nice, even pink 680 00:26:53,359 --> 00:26:56,239 in the middle and a nice sear on the outside as well. 681 00:26:57,959 --> 00:26:59,559 The steak comes out of the fridge 682 00:26:59,559 --> 00:27:01,159 and goes in the pan. 683 00:27:04,679 --> 00:27:07,039 Did she just get that meat out of the fridge? 684 00:27:07,039 --> 00:27:08,839 Grace?! 685 00:27:08,839 --> 00:27:10,839 It's, like, meat cooking 101. 686 00:27:10,839 --> 00:27:12,399 Don't ever put cold meat in a pan. 687 00:27:12,399 --> 00:27:13,599 It's got to be room temp. 688 00:27:18,759 --> 00:27:20,719 BELLA: I've taken my flat iron off the heat. 689 00:27:22,199 --> 00:27:24,279 I was initially worried about overcooking my steak, 690 00:27:24,279 --> 00:27:25,959 but now I'm actually worried that it's under. 691 00:27:27,519 --> 00:27:28,679 Oh, that's very rare. 692 00:27:29,879 --> 00:27:31,999 Um, some people like it that way. 693 00:27:31,999 --> 00:27:34,159 Time's running out, and I'm a little bit frazzled. 694 00:27:34,159 --> 00:27:35,759 Um...yeah. 695 00:27:35,759 --> 00:27:38,319 I'm just not sure how long I should allow 696 00:27:38,319 --> 00:27:39,639 to rest the protein. 697 00:27:39,639 --> 00:27:40,839 I am quite worried 698 00:27:40,839 --> 00:27:42,599 that it will be too rare for the judges, 699 00:27:42,599 --> 00:27:46,559 but I know the steak needs five minutes to rest, at least. 700 00:27:47,719 --> 00:27:49,199 Maybe it's just better to leave it 701 00:27:49,199 --> 00:27:50,959 and just trust that I know what I'm doing. 702 00:27:52,799 --> 00:27:54,679 I want you to fight to be here. 703 00:27:54,679 --> 00:27:55,919 You've got five minutes to go! 704 00:27:55,919 --> 00:27:58,639 (CHEERING AND APPLAUSE) 705 00:28:01,199 --> 00:28:02,359 PETRO: Come on, Luke! 706 00:28:05,999 --> 00:28:08,239 VINNIE: My steak's off and is resting. 707 00:28:08,239 --> 00:28:10,119 I need a bit of time for that, so I need to just start 708 00:28:10,119 --> 00:28:11,999 plating up everything else. 709 00:28:11,999 --> 00:28:14,119 So, I get my ring mould, and I neatly layer in 710 00:28:14,119 --> 00:28:15,479 all my nice beef tartare. 711 00:28:15,479 --> 00:28:17,599 This dish is looking beautiful, 712 00:28:17,599 --> 00:28:20,039 and I'm so glad it's done, 713 00:28:20,039 --> 00:28:21,959 but I really am trying to push myself today, 714 00:28:21,959 --> 00:28:23,799 by making two dishes to really show 715 00:28:23,799 --> 00:28:25,639 to the judges that I'm here to stay 716 00:28:25,639 --> 00:28:27,639 in this competition, and I have what it takes. 717 00:28:27,639 --> 00:28:29,759 But to pull this off, I need to make sure 718 00:28:29,759 --> 00:28:32,319 that my other flat iron steak is cooked perfectly. 719 00:28:33,399 --> 00:28:34,519 The moment of truth. 720 00:28:35,959 --> 00:28:38,479 Slice my steak, I take a quick peek. 721 00:28:39,719 --> 00:28:41,639 It is cooked perfectly. 722 00:28:41,639 --> 00:28:43,799 Thank God. (LAUGHS) 723 00:28:44,959 --> 00:28:46,639 I'm really happy with my steak cook. 724 00:28:46,639 --> 00:28:48,639 Very, very glad that it worked out. (CHUCKLES) 725 00:28:52,119 --> 00:28:54,719 Three minutes to go! (CHEERING AND APPLAUSE) 726 00:29:00,319 --> 00:29:02,599 EMILY: It's time to start plating up. 727 00:29:02,599 --> 00:29:04,799 My corn ribs, mango and cucumber salad, 728 00:29:04,799 --> 00:29:08,039 then the crying tiger sauce are all ready to go. 729 00:29:08,039 --> 00:29:10,279 I've had both steaks resting on the side 730 00:29:10,279 --> 00:29:11,599 for about ten minutes. 731 00:29:11,599 --> 00:29:15,039 Curtis said he likes to rest it for a long time. 732 00:29:15,039 --> 00:29:16,559 I'm going to start plating up 733 00:29:16,559 --> 00:29:18,559 all my other elements onto my plate, 734 00:29:18,559 --> 00:29:21,359 so I can give my steaks the most rest time as possible, 735 00:29:21,359 --> 00:29:24,199 and they cut into them at the very last minute. 736 00:29:26,039 --> 00:29:28,559 I'm feeling quite confident, but I'm looking at my steaks, 737 00:29:28,559 --> 00:29:30,639 and I know that I only have two chances. 738 00:29:30,639 --> 00:29:32,039 I want it to be medium rare. 739 00:29:32,039 --> 00:29:33,319 It's actually looking quite nice, 740 00:29:33,319 --> 00:29:35,199 but there's a weird feel 741 00:29:35,199 --> 00:29:36,999 to the steak... (CHUCKLES) 742 00:29:36,999 --> 00:29:38,839 ..and I'm not sure what it is. 743 00:29:41,319 --> 00:29:43,319 I'm slicing into my big half, 744 00:29:43,319 --> 00:29:47,159 I open it up, and definitely not happy with this cook. 745 00:29:48,239 --> 00:29:50,199 It's under and I can't serve this. 746 00:29:51,479 --> 00:29:53,119 With the time constraint right now, 747 00:29:53,119 --> 00:29:55,519 basically, I'm hoping that this leaner part 748 00:29:55,519 --> 00:29:56,839 is perfectly cooked right now. 749 00:29:57,999 --> 00:29:58,999 If not, 750 00:29:58,999 --> 00:30:00,559 "Goodbye, Emily." 751 00:30:09,639 --> 00:30:11,479 Slicing into this leaner cut, 752 00:30:11,479 --> 00:30:13,919 hoping for perfect medium rare, perfectly cooked steak. 753 00:30:15,639 --> 00:30:17,319 And... 754 00:30:17,319 --> 00:30:19,079 ..it's perfect! 755 00:30:19,079 --> 00:30:20,759 I'm absolutely relieved, right now, looking 756 00:30:20,759 --> 00:30:23,559 at how beautiful that cut of steak is. 757 00:30:23,559 --> 00:30:25,959 And I've just got to get it on the plate right now, 758 00:30:25,959 --> 00:30:27,079 so let's slice it up. 759 00:30:28,319 --> 00:30:30,079 30 seconds, everyone! 760 00:30:30,079 --> 00:30:31,279 (CHEERING) 761 00:30:31,279 --> 00:30:33,439 CASPER: Final push. ANNABEL: Go, Lukey, let's go! 762 00:30:33,439 --> 00:30:35,999 Let's plate up! Get it on the plate. 763 00:30:35,999 --> 00:30:37,319 Grace, quick! 764 00:30:37,319 --> 00:30:38,999 GRACE: It's nice and pink. 765 00:30:38,999 --> 00:30:40,719 It's probably touch rare. 766 00:30:41,839 --> 00:30:43,919 It's bang on. I really like it. 767 00:30:43,919 --> 00:30:45,239 PETRO: Nice, Vinnie! 768 00:30:46,999 --> 00:30:48,799 This is it! Ten... 769 00:30:48,799 --> 00:30:49,959 JUDGES AND GANTRY: Nine, 770 00:30:49,959 --> 00:30:51,959 eight, seven, 771 00:30:51,959 --> 00:30:54,479 six, five, four, 772 00:30:54,479 --> 00:30:56,879 three, two, 773 00:30:56,879 --> 00:30:59,719 one! And that's it, please. 774 00:30:59,719 --> 00:31:00,719 CASPER: Well done, guys! 775 00:31:00,719 --> 00:31:02,879 Well done, you. Well done. Good stuff. 776 00:31:02,879 --> 00:31:05,319 (APPLAUSE) (EMILY SIGHS) 777 00:31:05,319 --> 00:31:07,439 What's up, dude? Oh, my God. 778 00:31:08,479 --> 00:31:11,759 Oh, my God. I don't know why I decided to do two dishes, 779 00:31:11,759 --> 00:31:12,839 but, um... 780 00:31:12,839 --> 00:31:14,759 I'm kind of glad I did because I got them both out, 781 00:31:14,759 --> 00:31:16,359 and I'm really happy with both of them. 782 00:31:16,359 --> 00:31:18,119 Each dish is kind of simple in its own way, 783 00:31:18,119 --> 00:31:19,559 but that's why I thought I'd do both of them, 784 00:31:19,559 --> 00:31:22,119 so that I can try and get myself across the line a bit more 785 00:31:22,119 --> 00:31:23,319 and really showcase the steak. 786 00:31:23,319 --> 00:31:26,839 So, hopefully, that's enough to keep me safe today. 787 00:31:31,639 --> 00:31:34,439 First dish we'd love to taste belongs to Pat. 788 00:31:34,439 --> 00:31:36,359 (APPLAUSE) 789 00:31:39,159 --> 00:31:41,719 PAT: It was actually really fun to cook a steak on the hibachi 790 00:31:41,719 --> 00:31:43,599 in the MasterChef kitchen. 791 00:31:43,599 --> 00:31:45,039 The steak, I've never used before. 792 00:31:45,039 --> 00:31:46,439 Everything came together really well. 793 00:31:46,439 --> 00:31:47,519 Just really hoping 794 00:31:47,519 --> 00:31:49,999 that the judges love this dish as much as I do. 795 00:31:51,479 --> 00:31:53,479 Alright, Pat, what have you made? 796 00:31:53,479 --> 00:31:55,759 Today, I've made a barbecued flat iron steak 797 00:31:55,759 --> 00:31:57,119 on cheesy polenta 798 00:31:57,119 --> 00:32:00,319 with tomato and bread salad and a chimichurri-style sauce. 799 00:32:02,039 --> 00:32:04,839 I'm not 100% confident on what exactly qualifies something 800 00:32:04,839 --> 00:32:06,039 as a chimichurri. 801 00:32:06,039 --> 00:32:07,999 Patty-churri. (LAUGHTER) 802 00:32:07,999 --> 00:32:09,879 Alright, Pat, we're going to taste your dish. 803 00:32:09,879 --> 00:32:11,679 Cool. 804 00:32:28,519 --> 00:32:30,319 Pat, you know your way around a steak. 805 00:32:30,319 --> 00:32:31,799 There's no doubt about it. 806 00:32:31,799 --> 00:32:33,879 The cuisson on that, you could see - 807 00:32:33,879 --> 00:32:36,439 the way you've sliced it open, let it rest. 808 00:32:36,439 --> 00:32:37,919 It's pink in the middle. 809 00:32:37,919 --> 00:32:40,959 It's so tender, so easy to eat. 810 00:32:40,959 --> 00:32:42,839 But then, that richness 811 00:32:42,839 --> 00:32:44,839 is just cut through by your Patty-churri. 812 00:32:44,839 --> 00:32:47,879 It's zingy, it's salty, it's acidic. 813 00:32:47,879 --> 00:32:50,199 I think I like Patty-churri better than chimichurri. 814 00:32:50,199 --> 00:32:52,599 (LAUGHS) I'll take it. 815 00:32:52,599 --> 00:32:54,479 Pat, your steak's cooked to perfection. 816 00:32:54,479 --> 00:32:57,159 It's really, really beautiful. It's nicely rested. 817 00:32:57,159 --> 00:32:59,519 You've made the steak the hero of the plate, 818 00:32:59,519 --> 00:33:01,239 and that's exactly what I asked you to do. 819 00:33:01,239 --> 00:33:02,999 It's a wonderful plate of food. Great job. 820 00:33:02,999 --> 00:33:04,559 Thank you. 821 00:33:04,559 --> 00:33:05,999 I was a bit worried about the polenta 822 00:33:05,999 --> 00:33:08,039 because it is a little bit notorious in the kitchen 823 00:33:08,039 --> 00:33:10,279 for not working out, but you've got it on there 824 00:33:10,279 --> 00:33:11,799 with the perfect amount of time 825 00:33:11,799 --> 00:33:13,879 because it's still really nice and loose and easy to eat 826 00:33:13,879 --> 00:33:15,039 and really flavourful. 827 00:33:15,039 --> 00:33:18,199 And I love the panzanella. 828 00:33:18,199 --> 00:33:21,319 The bread has still got quite a bit of bite to it, 829 00:33:21,319 --> 00:33:23,719 and it's got that lovely dressing coating it. 830 00:33:23,719 --> 00:33:25,359 Really beautiful work. 831 00:33:25,359 --> 00:33:26,999 Great stuff, mate. Thanks, guys. 832 00:33:26,999 --> 00:33:29,079 (APPLAUSE) 833 00:33:29,079 --> 00:33:30,399 GRACE: Yay! 834 00:33:30,399 --> 00:33:32,239 Congrats. Thank you. 835 00:33:34,839 --> 00:33:37,199 Emily, you're next. (APPLAUSE) 836 00:33:38,439 --> 00:33:41,399 EMILY: I'm actually super stoked about the cook on the steak. 837 00:33:41,399 --> 00:33:43,279 I think it's perfect, and that's the star of the show. 838 00:33:43,279 --> 00:33:45,679 And I love the crying tiger sauce. 839 00:33:45,679 --> 00:33:48,839 So, these two elements are, like...they're bangin'. 840 00:33:53,839 --> 00:33:55,799 Emily, what have you made us? 841 00:33:55,799 --> 00:33:59,399 So, I did the flat iron with a crying tiger sauce, 842 00:33:59,399 --> 00:34:00,879 corn ribs, and then I did 843 00:34:00,879 --> 00:34:03,039 a little mango and cucumber salad. 844 00:34:21,679 --> 00:34:23,239 Emily... Yeah? 845 00:34:23,239 --> 00:34:27,199 ..the steak and the sauce are fantastic together. 846 00:34:27,199 --> 00:34:28,639 They really, really are. 847 00:34:28,639 --> 00:34:30,759 I...I just don't know 848 00:34:30,759 --> 00:34:32,759 about this funny little salsa thing 849 00:34:32,759 --> 00:34:34,399 that you're calling a salad. Yeah, OK. 850 00:34:35,759 --> 00:34:37,679 I mean, it is crying tiger. 851 00:34:37,679 --> 00:34:40,999 It's hot, and I'm not far from crying. 852 00:34:40,999 --> 00:34:42,359 (LAUGHTER) 853 00:34:43,959 --> 00:34:45,799 And I consider myself a tiger. 854 00:34:46,799 --> 00:34:48,999 But there's something really delicious 855 00:34:48,999 --> 00:34:50,999 about how it works with flat iron steak. 856 00:34:50,999 --> 00:34:52,519 Flat iron steak can take flavour, 857 00:34:52,519 --> 00:34:54,999 and you've brought it with that sauce. 858 00:34:54,999 --> 00:34:58,359 It has no business with the mango salsa. None. 859 00:34:58,359 --> 00:35:00,719 It's a shame because you've got a really delicious sauce, 860 00:35:00,719 --> 00:35:03,559 and you've cooked your steak really beautifully. 861 00:35:03,559 --> 00:35:05,319 I just wish that there was a bunch 862 00:35:05,319 --> 00:35:07,159 of crunchy leaves, some fresh herbs, 863 00:35:07,159 --> 00:35:08,639 and, like, that is it? 864 00:35:08,639 --> 00:35:09,719 Game over. 865 00:35:09,719 --> 00:35:11,559 You are going nowhere. 866 00:35:11,559 --> 00:35:14,039 The steak had a great caramelisation 867 00:35:14,039 --> 00:35:15,719 and perfect medium rare. 868 00:35:15,719 --> 00:35:18,239 Not easy to do, and you've absolutely nailed it. 869 00:35:18,239 --> 00:35:19,759 Well done. Thank you. 870 00:35:19,759 --> 00:35:20,999 (APPLAUSE) 871 00:35:25,239 --> 00:35:26,639 Next up, Alyona. 872 00:35:26,639 --> 00:35:28,479 (CHEERING AND APPLAUSE) 873 00:35:28,479 --> 00:35:29,759 ALYONA: Looking at the plate, 874 00:35:29,759 --> 00:35:32,799 I'm not very excited to bring it to the judges today. 875 00:35:32,799 --> 00:35:34,799 I know it's not my best work. 876 00:35:35,999 --> 00:35:39,319 I feel there is so much going on on the plate. 877 00:35:39,319 --> 00:35:42,479 I just really hope they like the flavours all together. 878 00:35:44,679 --> 00:35:46,359 Alyona, what have you made? 879 00:35:46,359 --> 00:35:49,079 I made pan-seared flat iron steak 880 00:35:49,079 --> 00:35:51,479 with some mushrooms, 881 00:35:51,479 --> 00:35:54,199 cauliflower puree and the green sauce. 882 00:35:54,199 --> 00:35:55,599 Righto. 883 00:35:55,599 --> 00:35:56,719 Let's eat it. 884 00:36:12,799 --> 00:36:14,359 Alyona... 885 00:36:15,559 --> 00:36:17,319 ..the steak, it is overcooked. 886 00:36:18,679 --> 00:36:21,159 The mushrooms were nice, they were simple, 887 00:36:21,159 --> 00:36:23,559 and the green sauce was nice as well. 888 00:36:23,559 --> 00:36:26,879 As a whole, the dish doesn't eat too bad when it's all together. 889 00:36:26,879 --> 00:36:28,719 When you start to pull apart the elements, 890 00:36:28,719 --> 00:36:30,999 that's where I have some troubles here. 891 00:36:32,199 --> 00:36:33,599 Alyona, um... 892 00:36:34,639 --> 00:36:36,079 ..your dish is a bit rough. 893 00:36:38,039 --> 00:36:40,759 I was hoping maybe this flat iron beef 894 00:36:40,759 --> 00:36:42,759 will be the narrative of your plate. 895 00:36:42,759 --> 00:36:43,839 And it's not. 896 00:36:43,839 --> 00:36:45,519 It's completely lost. 897 00:36:45,519 --> 00:36:47,159 I am very worried 898 00:36:47,159 --> 00:36:49,719 because you normally know what you're doing. 899 00:36:49,719 --> 00:36:51,279 And today, I can't see you, Alyona. 900 00:36:51,279 --> 00:36:52,599 So good luck. 901 00:36:53,759 --> 00:36:55,159 Thanks, Alyona. Thanks, Alyona. 902 00:36:57,799 --> 00:36:59,719 ALYONA: Oh, my gosh, that's the worst thing 903 00:36:59,719 --> 00:37:01,719 that I thought was gonna happen. 904 00:37:01,719 --> 00:37:03,079 I might be going home. 905 00:37:11,599 --> 00:37:13,399 Next up, Vinnie. 906 00:37:13,399 --> 00:37:16,079 (CHEERING AND APPLAUSE) 907 00:37:16,079 --> 00:37:18,959 VINNIE: I feel really good about both of my dishes today. 908 00:37:18,959 --> 00:37:20,559 Walking up to the judges, 909 00:37:20,559 --> 00:37:22,639 I'm feeling excited to show them 910 00:37:22,639 --> 00:37:24,479 what I've been able to do in this time. 911 00:37:25,519 --> 00:37:26,919 Oh, wow! 912 00:37:26,919 --> 00:37:29,239 Oh, it's Vinnie! Vinnie! 913 00:37:29,239 --> 00:37:30,999 That is one mega tartare. (LAUGHS) 914 00:37:30,999 --> 00:37:32,919 Vinnie, Vinnie, Vinnie, what's going on? 915 00:37:32,919 --> 00:37:35,039 I've done flat iron two ways today. 916 00:37:36,439 --> 00:37:39,679 So, first one is a flat iron tartare 917 00:37:39,679 --> 00:37:41,279 with some crostini, 918 00:37:41,279 --> 00:37:43,679 egg yolk and some crispy potatoes. 919 00:37:43,679 --> 00:37:44,999 And then I've also just done 920 00:37:44,999 --> 00:37:47,239 the flat iron on the hibachi 921 00:37:47,239 --> 00:37:49,799 with, like, a salsa verde type of sauce 922 00:37:49,799 --> 00:37:51,999 and a fennel and orange salad. 923 00:37:51,999 --> 00:37:53,839 Ooh! (LAUGHS) 924 00:37:53,839 --> 00:37:55,199 I think we should eat. 925 00:38:25,679 --> 00:38:27,479 Vinnie... 926 00:38:28,639 --> 00:38:29,919 ..two dishes. 927 00:38:31,159 --> 00:38:32,759 A massive risk in the MasterChef kitchen, 928 00:38:32,759 --> 00:38:34,599 especially with a black apron on. 929 00:38:36,079 --> 00:38:39,319 You've left yourself a lot that could have gone wrong... 930 00:38:41,159 --> 00:38:42,919 ..but I'm loving every bit of that. Well done. 931 00:38:42,919 --> 00:38:44,159 Thank you. 932 00:38:44,159 --> 00:38:46,479 (CHEERING AND APPLAUSE) 933 00:38:46,479 --> 00:38:48,279 I'll start with the tartare, 934 00:38:48,279 --> 00:38:50,119 because it is a good tartare. 935 00:38:50,119 --> 00:38:53,639 You've kept the dice quite chunky, which I appreciate 936 00:38:53,639 --> 00:38:56,839 because you do get the texture of the flat iron steak, 937 00:38:56,839 --> 00:38:58,599 and great pops from everything else, 938 00:38:58,599 --> 00:39:00,559 the capers and cornichons, etc. 939 00:39:00,559 --> 00:39:02,599 And then, you get on to the main course. 940 00:39:02,599 --> 00:39:04,879 And again, everything is peaking with flavour. 941 00:39:05,919 --> 00:39:08,839 The steak itself is cooked beautifully, 942 00:39:08,839 --> 00:39:11,719 and everything else is simple but delicious. 943 00:39:11,719 --> 00:39:13,639 Salsa verde, bright, punchy, 944 00:39:13,639 --> 00:39:16,119 and then your little fennel salad with the orange in there - 945 00:39:16,119 --> 00:39:18,559 mate, it's doing things. It's really doing things. 946 00:39:18,559 --> 00:39:21,519 The tartare is absolutely delicious. 947 00:39:21,519 --> 00:39:25,599 The cooking on the flat iron in your hot dish is sublime. 948 00:39:25,599 --> 00:39:27,519 Really, really wonderful. Good job. 949 00:39:27,519 --> 00:39:28,519 Thank you. 950 00:39:28,519 --> 00:39:32,079 Vinnie, you haven't just showcased the flat iron, 951 00:39:32,079 --> 00:39:34,319 you're actually flaunting it with these two dishes. 952 00:39:34,319 --> 00:39:36,959 You're showing its versatility, what it can do. 953 00:39:36,959 --> 00:39:40,239 And by doing it successfully 954 00:39:40,239 --> 00:39:41,839 over two dishes, 955 00:39:41,839 --> 00:39:43,799 you've just put your stamp on this competition. 956 00:39:43,799 --> 00:39:45,519 Like, you are saying to us, 957 00:39:45,519 --> 00:39:46,759 "I am here to stay. 958 00:39:46,759 --> 00:39:48,999 "I'm going to do something only a madman will do, 959 00:39:48,999 --> 00:39:50,439 "but I'm going to pull it off." 960 00:39:50,439 --> 00:39:52,559 And you did. Well done, Vinnie. Thank you. 961 00:39:52,559 --> 00:39:54,679 Nice work, Vinnie. (CHEERING AND APPLAUSE) 962 00:39:55,839 --> 00:39:57,879 Knowing that, I've been able to put up two bangin' dishes 963 00:39:57,879 --> 00:40:00,119 and they've loved every bite of it is really, 964 00:40:00,119 --> 00:40:01,879 really something that I'm super proud of. 965 00:40:03,119 --> 00:40:05,759 I feel like I'm one step closer to top ten, 966 00:40:05,759 --> 00:40:07,639 and I'm definitely going to keep trying 967 00:40:07,639 --> 00:40:10,079 to push myself more and more in this competition 968 00:40:10,079 --> 00:40:12,639 and keep bringing out dishes that knock the judges away. 969 00:40:14,239 --> 00:40:15,719 Next up, Aaron. 970 00:40:15,719 --> 00:40:16,959 (CHEERING AND APPLAUSE) 971 00:40:18,839 --> 00:40:21,919 AARON: I made a Korean-glazed flat iron rice bowl. 972 00:40:21,919 --> 00:40:23,999 Lovely cooking of the flat iron steak. 973 00:40:23,999 --> 00:40:25,679 I can taste the smoke in the steak. 974 00:40:25,679 --> 00:40:27,519 I can taste that lovely marinade. 975 00:40:27,519 --> 00:40:29,919 It's subtle, but it's still there, so it's some really 976 00:40:29,919 --> 00:40:31,679 nice cooking. Thank you. 977 00:40:31,679 --> 00:40:33,399 OK, next, Hannah, please. 978 00:40:33,399 --> 00:40:35,439 (APPLAUSE) 979 00:40:35,439 --> 00:40:37,679 Whoa! HANNAH: Hope you're hungry! 980 00:40:37,679 --> 00:40:41,879 So, I've got the flat iron steak with a herby sauce, 981 00:40:41,879 --> 00:40:44,239 a beef tallow potato, 982 00:40:44,239 --> 00:40:47,359 and preserved lemon and almond broccolini. 983 00:40:47,359 --> 00:40:49,119 JEAN-CHRISTOPHE: Hannah, 984 00:40:49,119 --> 00:40:50,519 it's adorable. 985 00:40:50,519 --> 00:40:52,159 It's not the best dish on the planet. 986 00:40:52,159 --> 00:40:53,639 No. You know what? 987 00:40:53,639 --> 00:40:57,239 I would definitely take time to sit down and to enjoy it. 988 00:40:57,239 --> 00:40:58,519 It's lovely. 989 00:40:58,519 --> 00:41:00,839 Next dish we'd like to taste belongs to Luke. 990 00:41:02,639 --> 00:41:04,559 LUKE: I've done steak tacos 991 00:41:04,559 --> 00:41:09,319 with a pineapple and mango salsa and a tomatillo salsa. 992 00:41:12,599 --> 00:41:14,399 The steak's cooked quite nicely, 993 00:41:14,399 --> 00:41:15,879 but the tacos are one of those things 994 00:41:15,879 --> 00:41:17,119 that there's nowhere to hide. 995 00:41:17,119 --> 00:41:19,959 It's got to have a really punchy sauce. 996 00:41:19,959 --> 00:41:23,959 And your tomatillo salsa isn't bad - 997 00:41:23,959 --> 00:41:25,679 there's a nice spice there - 998 00:41:25,679 --> 00:41:27,999 but it's not amazing. 999 00:41:27,999 --> 00:41:29,759 OK, next one, please, Grace. 1000 00:41:29,759 --> 00:41:31,239 (APPLAUSE) 1001 00:41:32,479 --> 00:41:34,679 GRACE: I've made pan-seared flat iron 1002 00:41:34,679 --> 00:41:38,279 with anchovy and Parmesan cream and grilled padron peppers. 1003 00:41:42,719 --> 00:41:43,759 You know, as I look at it, 1004 00:41:43,759 --> 00:41:46,839 it's an interesting cook because there's some pieces 1005 00:41:46,839 --> 00:41:48,959 that look nice, and there's others 1006 00:41:48,959 --> 00:41:51,039 that look really quite rare. 1007 00:41:52,119 --> 00:41:53,479 Did you temper the steak? 1008 00:41:53,479 --> 00:41:56,479 After I got it from the pantry, I put it in the fridge, yeah. 1009 00:41:56,479 --> 00:41:58,679 I think that's what's messed with your cook, 1010 00:41:58,679 --> 00:42:01,319 because you always want to cook a piece of protein 1011 00:42:01,319 --> 00:42:03,079 as close to room temperature as you can get it. 1012 00:42:03,079 --> 00:42:04,079 OK. 1013 00:42:04,079 --> 00:42:06,079 Grace, I really loved your vision for this. 1014 00:42:06,079 --> 00:42:07,999 And when I saw the plate, 1015 00:42:07,999 --> 00:42:09,759 I was really excited because you have 1016 00:42:09,759 --> 00:42:11,359 a real sort of natural talent 1017 00:42:11,359 --> 00:42:13,519 for putting simple flavours together. 1018 00:42:13,519 --> 00:42:16,599 Um, I think there were just too many layers 1019 00:42:16,599 --> 00:42:18,639 of seasoning in there, from the capers, 1020 00:42:18,639 --> 00:42:20,679 from the anchovy, from the bottarga - 1021 00:42:20,679 --> 00:42:22,559 all those layers of salt. 1022 00:42:22,559 --> 00:42:24,359 Not only have they intensified each other, 1023 00:42:24,359 --> 00:42:27,399 but you kind of cease to taste all of them as separate, 1024 00:42:27,399 --> 00:42:29,239 beautiful things on the plate. 1025 00:42:29,239 --> 00:42:30,479 Thanks, Grace. 1026 00:42:33,039 --> 00:42:35,439 Next dish we'd love to taste is Bella's. 1027 00:42:35,439 --> 00:42:36,759 (APPLAUSE) 1028 00:42:37,879 --> 00:42:39,799 BELLA: I'm not feeling very confident 1029 00:42:39,799 --> 00:42:41,839 about serving this dish up today. 1030 00:42:41,839 --> 00:42:44,759 My steak is looking pretty rare, 1031 00:42:44,759 --> 00:42:47,559 and I'm a little worried about the flavour of the broth. 1032 00:42:47,559 --> 00:42:49,879 I'm worried this dish is just not enough 1033 00:42:49,879 --> 00:42:51,999 to keep me in the competition today. 1034 00:43:03,559 --> 00:43:05,079 Tell us what it is. 1035 00:43:05,079 --> 00:43:07,319 I have made Thai beef noodles and broth. 1036 00:43:09,639 --> 00:43:11,119 My mind went to Thai beef salad, 1037 00:43:11,119 --> 00:43:13,479 but I was like, "How can I, like, jazz it up a bit, 1038 00:43:13,479 --> 00:43:15,399 "do something a bit different?" 1039 00:43:15,399 --> 00:43:17,079 I think it looks really fascinating, 1040 00:43:17,079 --> 00:43:19,359 and I feel like you've kind of brought 1041 00:43:19,359 --> 00:43:22,199 your dessert creativity into a savoury dish. 1042 00:43:22,199 --> 00:43:23,439 Yeah. It's an amazing colour. 1043 00:43:23,439 --> 00:43:25,519 Oh, it's super vibrant. Yeah. Mmm. 1044 00:43:42,279 --> 00:43:44,039 Bella, 1045 00:43:44,039 --> 00:43:46,239 I'm not sure if the choice of noodles 1046 00:43:46,239 --> 00:43:48,039 was the right kind of noodle. 1047 00:43:48,039 --> 00:43:50,399 I think I would have picked something chewier, 1048 00:43:50,399 --> 00:43:52,039 like a vermicelli. 1049 00:43:52,039 --> 00:43:53,759 And the sauce, 1050 00:43:53,759 --> 00:43:55,479 it kind of had an odd mouthfeel. 1051 00:43:56,799 --> 00:43:59,119 I'm getting torn a little bit between two flavour profiles 1052 00:43:59,119 --> 00:44:01,079 because of the strong sesame in it. 1053 00:44:01,079 --> 00:44:03,719 It's less on the Thai and kind of veering 1054 00:44:03,719 --> 00:44:06,799 into sort of Korean and Chinese territory. 1055 00:44:06,799 --> 00:44:09,279 I'm just not quite sure if all of it goes together. 1056 00:44:09,279 --> 00:44:10,559 Yeah. 1057 00:44:11,639 --> 00:44:13,559 CURTIS: Bella, I want to love it. 1058 00:44:13,559 --> 00:44:15,119 That said, 1059 00:44:15,119 --> 00:44:17,159 the steak's quite rare, 1060 00:44:17,159 --> 00:44:19,079 and it's not quite there, 1061 00:44:19,079 --> 00:44:22,319 but it's the flavour of the sauce that's throwing me. 1062 00:44:24,239 --> 00:44:26,999 I feel the same way, unfortunately, Bella. 1063 00:44:26,999 --> 00:44:29,279 I think it's a dish that needs a lot more development 1064 00:44:29,279 --> 00:44:31,839 before you can present it safely on an elimination day. 1065 00:44:33,639 --> 00:44:35,079 Sorry, Bella. Thanks, Bella. 1066 00:44:35,079 --> 00:44:36,519 (APPLAUSE) 1067 00:44:38,359 --> 00:44:39,599 BELLA: I'm gutted. 1068 00:44:41,399 --> 00:44:43,039 Just a little embarrassing, I think. 1069 00:44:44,679 --> 00:44:45,999 I'm really worried. 1070 00:44:52,879 --> 00:44:54,959 Listen, there's so much talent in this room, 1071 00:44:54,959 --> 00:44:57,039 and I think you really showed off 1072 00:44:57,039 --> 00:44:58,879 an incredible cut of steak. 1073 00:44:58,879 --> 00:45:00,919 So many different ways to cook it, 1074 00:45:00,919 --> 00:45:03,519 and I'm really proud of you. Well done. 1075 00:45:03,519 --> 00:45:06,519 Well, Curtis, thank you for, once again, sharing 1076 00:45:06,519 --> 00:45:07,839 your valuable knowledge. 1077 00:45:07,839 --> 00:45:10,399 Every time you're here, we all learn something new. 1078 00:45:10,399 --> 00:45:12,039 Let's hear it for Curtis Stone, everybody. 1079 00:45:12,039 --> 00:45:14,279 (CHEERING AND APPLAUSE) 1080 00:45:19,159 --> 00:45:22,799 Two of you absolutely amazed us 1081 00:45:22,799 --> 00:45:25,439 and proved exactly why they deserve their spot here. 1082 00:45:26,879 --> 00:45:31,719 Pat, you cooked that steak perfectly on the hibachi, 1083 00:45:31,719 --> 00:45:34,239 and it was accompanied by a delicious sauce and salad. 1084 00:45:34,239 --> 00:45:35,239 Good job. 1085 00:45:35,239 --> 00:45:38,079 (CHEERING AND APPLAUSE) CONTESTANTS: Yeah, Patty! 1086 00:45:41,959 --> 00:45:45,879 Vinnie, you took a huge risk serving not one, 1087 00:45:45,879 --> 00:45:48,479 but two flat iron steak dishes, 1088 00:45:48,479 --> 00:45:50,159 and it paid off. 1089 00:45:50,159 --> 00:45:51,599 (CHEERING AND APPLAUSE) 1090 00:45:57,959 --> 00:45:59,759 Now to the tough part. 1091 00:46:02,040 --> 00:46:03,840 If I call your name, please step forward. 1092 00:46:05,480 --> 00:46:06,640 Bella. 1093 00:46:11,520 --> 00:46:13,080 Alyona. 1094 00:46:17,240 --> 00:46:18,560 This wasn't easy. 1095 00:46:21,360 --> 00:46:23,320 Unfortunately, 1096 00:46:23,320 --> 00:46:24,680 you're going home... 1097 00:46:26,840 --> 00:46:28,480 ..Bella. 1098 00:46:35,200 --> 00:46:38,399 Bella, we've loved having you here with us. 1099 00:46:38,399 --> 00:46:42,519 It's been a roller-coaster of a competition for you. 1100 00:46:42,519 --> 00:46:44,559 You went home way too early, 1101 00:46:44,559 --> 00:46:46,919 and then managed to cook your way back, 1102 00:46:46,919 --> 00:46:47,959 and you brought us some 1103 00:46:47,959 --> 00:46:49,679 unforgettable dishes along the way. 1104 00:46:52,159 --> 00:46:54,119 We're all gonna miss you, Bella, 1105 00:46:54,119 --> 00:46:55,919 but it's time to say goodbye. 1106 00:46:55,919 --> 00:46:57,639 Bring it in. 1107 00:46:57,639 --> 00:46:59,559 (CHEERING AND APPLAUSE) Thank you very much. 1108 00:46:59,559 --> 00:47:00,719 No, well done, Bella. 1109 00:47:00,719 --> 00:47:02,159 Thank you for giving me a chance. 1110 00:47:04,199 --> 00:47:06,479 Reflecting on my experience, 1111 00:47:06,479 --> 00:47:08,479 I think gratitude just comes to my mind. 1112 00:47:08,479 --> 00:47:09,679 It's OK. 1113 00:47:09,679 --> 00:47:11,799 You are amazing. Thank you. 1114 00:47:11,799 --> 00:47:12,999 I feel so lucky. 1115 00:47:15,519 --> 00:47:18,559 This is not the last you'll see of me, for sure. 1116 00:47:18,559 --> 00:47:21,479 My food dream, to have my own patisserie one day, 1117 00:47:21,479 --> 00:47:22,959 feels so much closer, 1118 00:47:22,959 --> 00:47:26,919 and I know that if I put in a lot of hard work 1119 00:47:26,919 --> 00:47:28,199 and keep aiming high... 1120 00:47:28,199 --> 00:47:31,759 Give it up for Bella, everybody! (CHEERING AND APPLAUSE) 1121 00:47:31,759 --> 00:47:33,519 ..I can get there one day. 1122 00:47:37,519 --> 00:47:40,759 ANNOUNCER: There's nothing juicier than the perfect steak. 1123 00:47:40,759 --> 00:47:43,759 Get a cut of mouth-watering flat iron, 1124 00:47:43,759 --> 00:47:45,279 available at Coles tomorrow. 1125 00:47:46,399 --> 00:47:47,479 ANNOUNCER 2: Tomorrow night... 1126 00:47:47,479 --> 00:47:50,599 Please welcome Tom Sarafian! 1127 00:47:50,599 --> 00:47:53,239 (CHEERING AND APPLAUSE) 1128 00:47:53,239 --> 00:47:54,839 PETRO: This is unbelievable. 1129 00:47:54,839 --> 00:47:56,999 He is, like, such a big deal. 1130 00:47:56,999 --> 00:47:58,199 ..it's the master... 1131 00:47:58,199 --> 00:48:00,239 (EXCLAIMING) 1132 00:48:00,239 --> 00:48:02,839 ..and his masterpiece. 1133 00:48:02,839 --> 00:48:05,559 TOM SARAFIAN: This is my signature dish of hummus. 1134 00:48:05,559 --> 00:48:07,919 It took me about three years to perfect. 1135 00:48:07,919 --> 00:48:08,999 PAT: That is ridiculous. 1136 00:48:08,999 --> 00:48:10,799 POH: Are you having a spiritual experience right now? 1137 00:48:10,799 --> 00:48:11,919 Yeah. I want to bathe in it. 1138 00:48:11,919 --> 00:48:14,839 They'll need a distinctive dip... 1139 00:48:14,839 --> 00:48:17,239 We want a dip with a topper and a mopper. 1140 00:48:17,239 --> 00:48:19,119 Whip that dip! Tshh! 1141 00:48:19,119 --> 00:48:20,679 ..because one slip... 1142 00:48:20,679 --> 00:48:21,879 GRACE: Argh! 1143 00:48:21,879 --> 00:48:23,759 There's a little bit of a problem. 1144 00:48:23,759 --> 00:48:25,039 AARON: Oh, God. 1145 00:48:25,039 --> 00:48:26,439 ..sends them straight 1146 00:48:26,439 --> 00:48:27,639 to a pressure test. 1147 00:48:27,639 --> 00:48:29,319 I literally have to start again, 1148 00:48:29,319 --> 00:48:30,359 from scratch. 1149 00:48:30,359 --> 00:48:31,439 LUKE: I'm in a bit of strife 1150 00:48:31,439 --> 00:48:32,559 at the moment. Big time.