1 00:00:08,160 --> 00:00:09,400 What's going on here? 2 00:00:10,380 --> 00:00:11,279 What's that? 3 00:00:11,280 --> 00:00:15,480 Heat week. Walking into the MasterChef kitchen and at the front of the room is 4 00:00:15,480 --> 00:00:19,340 a big glass box filled with smoke. 5 00:00:20,700 --> 00:00:23,540 I'm thinking this is going to be something very hot. 6 00:00:25,220 --> 00:00:26,520 Good luck, guys. 7 00:00:28,760 --> 00:00:29,760 Thanks, Geoffrey. 8 00:00:29,980 --> 00:00:30,980 Let's go. 9 00:00:36,590 --> 00:00:37,489 Morning, all. 10 00:00:37,490 --> 00:00:38,490 Hey, 11 00:00:39,270 --> 00:00:43,270 week. It erupted yesterday, and it was a scorcher, right? 12 00:00:46,770 --> 00:00:49,890 Every day is a chance to rise above the rest. 13 00:00:51,370 --> 00:00:54,690 Top dish earning immunity for the whole week. 14 00:00:57,770 --> 00:01:01,070 Casper won the spicy mystery box challenge yesterday, and he has 15 00:01:01,070 --> 00:01:03,790 guaranteed himself another week in the competition. 16 00:01:07,530 --> 00:01:14,350 Whoever gets top dish today, I'll join Caspar, be one step closer to 17 00:01:14,350 --> 00:01:15,350 MasterChef glory. 18 00:01:18,010 --> 00:01:23,910 Everyone else stays in the danger zone, heading towards the elimination at the 19 00:01:23,910 --> 00:01:24,910 end of the week. 20 00:01:29,590 --> 00:01:33,830 Outside, the MasterChef garden boasts some of the most beautiful fresh fruit, 21 00:01:33,970 --> 00:01:35,050 veg, 22 00:01:36,110 --> 00:01:37,110 Herbs and spice. 23 00:01:38,470 --> 00:01:43,510 Today, we've selected an ingredient from our garden that we want to celebrate. 24 00:01:47,390 --> 00:01:54,170 It's... Chili! 25 00:01:56,270 --> 00:01:57,270 Chili! 26 00:01:59,450 --> 00:02:04,110 I love spicy food. Malaysians love spicy flavors, so... 27 00:02:04,360 --> 00:02:05,380 Yeah, within my ballpark. 28 00:02:06,620 --> 00:02:07,620 I like chilies. 29 00:02:08,120 --> 00:02:11,660 Chilies. I love chilies. I absolutely love using chilies in a lot of my 30 00:02:11,660 --> 00:02:16,020 dishes. I'm told that I use too much chilies, so hopefully I can actually do 31 00:02:16,020 --> 00:02:17,020 well with this challenge. 32 00:02:17,320 --> 00:02:19,960 There's four types of fresh chilies growing in our garden. 33 00:02:20,460 --> 00:02:26,280 Berzoi, jalapeno, red cayenne and green cayenne. 34 00:02:26,960 --> 00:02:29,900 Each variety has its own unique flavour and characteristics. 35 00:02:31,180 --> 00:02:34,380 So make sure you taste them. Very, very important. 36 00:02:35,500 --> 00:02:38,900 Use the heat from the chilies to add dimension to your dish. 37 00:02:39,700 --> 00:02:44,880 But don't forget, while some are mild, some others will pack a punch. 38 00:02:46,240 --> 00:02:49,980 Guys, you've got 60 minutes to cook a dish. 39 00:02:52,400 --> 00:02:55,740 Celebrating at least one of those four chilies. 40 00:02:57,290 --> 00:02:58,630 Okay, guys. Yeah. 41 00:03:00,430 --> 00:03:02,810 You're 60 minutes up. No, come on. 42 00:03:05,070 --> 00:03:06,070 Let's go, guys. 43 00:03:11,390 --> 00:03:18,050 I've got my eye only on one chili, and that's the red 44 00:03:18,050 --> 00:03:20,730 onion. I really love the flavor. 45 00:03:21,250 --> 00:03:25,250 You're rating these plants. It's actually very floral, and it's got a 46 00:03:25,250 --> 00:03:26,310 light amount of heat. 47 00:03:26,800 --> 00:03:28,940 I think it's going to pair really well with what I have in mind. 48 00:03:29,240 --> 00:03:31,540 It's probably enough, but let's get a bit more. 49 00:03:32,060 --> 00:03:35,720 I'm feeling pretty excited for this challenge. I feel like I can muster up a 50 00:03:35,720 --> 00:03:38,360 unique idea, something creative. Shall I take a branch? 51 00:03:39,000 --> 00:03:43,900 I do wear a chilli around my neck. It is a kind of like a good luck thing in, 52 00:03:43,900 --> 00:03:46,000 like, Sicily and stuff like that. All right, see you guys. 53 00:03:47,320 --> 00:03:48,420 He's gone rogue, Dave. 54 00:03:48,640 --> 00:03:51,660 Hopefully luck is on my side today and I can pull out something great. 55 00:03:58,679 --> 00:04:02,700 I am loving the energy in the room. I think it's related to the fact that 56 00:04:02,700 --> 00:04:05,020 they've got 60 minutes. I feel like it wakes them up. 57 00:04:05,340 --> 00:04:09,220 And I think today they're suddenly realising it is a wide-open cook. We 58 00:04:09,220 --> 00:04:14,120 need to have fun. Today is just 100% about yummy food using chilli. 59 00:04:14,380 --> 00:04:16,300 And just setting them up for success. 60 00:04:16,660 --> 00:04:20,820 When have you had a dish that really does feature chilli and gone, oh, I wish 61 00:04:20,820 --> 00:04:21,820 it had a bit more flavour? 62 00:04:22,160 --> 00:04:25,440 Like they've got the key ingredient here. They can mash it with sweetness, 63 00:04:25,540 --> 00:04:29,780 with sourness, with bitterness. Like it's all there. It's all hidden inside 64 00:04:29,780 --> 00:04:34,260 the chili. Yeah. But what is interesting is here in a MasterChef kitchen, there 65 00:04:34,260 --> 00:04:34,919 is no limit. 66 00:04:34,920 --> 00:04:40,440 So a day like today where you can express yourself, I think these little 67 00:04:40,440 --> 00:04:43,200 ingredients there, all of them are so versatile. 68 00:04:43,640 --> 00:04:46,200 And I think we're going to have so much to enjoy. 69 00:04:46,460 --> 00:04:47,460 I agree. 70 00:04:52,320 --> 00:04:54,900 We're only having one person on the bench because, like, you've got no 71 00:04:54,900 --> 00:04:55,900 friends to talk to. 72 00:04:56,080 --> 00:04:57,360 You guys are just boring. 73 00:05:00,960 --> 00:05:02,340 Hey, Annabelle. Hi, Ty. 74 00:05:02,800 --> 00:05:05,820 So tell us what you're making. I'm going to do a butterflied King George whiting 75 00:05:05,820 --> 00:05:09,840 on the hibachi, and then I'm going to make, like, a Thai-inspired red curry 76 00:05:09,840 --> 00:05:13,700 sauce and then do some pippies in that as well and then serve it on the plate, 77 00:05:13,740 --> 00:05:15,700 like, pippies, barbecue, whiting. 78 00:05:16,320 --> 00:05:19,360 That's how I would like to eat chilli. Yeah, I love it. 79 00:05:19,960 --> 00:05:20,819 I think it's solid. 80 00:05:20,820 --> 00:05:22,100 Yeah. I think just the hibachi. 81 00:05:22,780 --> 00:05:24,640 That's going to be a little pressure point for you. Yeah. 82 00:05:25,840 --> 00:05:26,840 And the filleting. 83 00:05:26,900 --> 00:05:30,380 Yeah. So making sure there is no bonesies. No bonesies. Yeah. 84 00:05:31,960 --> 00:05:35,740 Yeah. I'm, like, really confident with, like, this. Yeah. I love butterflying 85 00:05:35,740 --> 00:05:38,860 things. Yeah, yeah, yeah, yeah, yeah. You're going to the zone. Yeah. I love 86 00:05:38,860 --> 00:05:40,440 this. I think you're on a good path. 87 00:05:40,700 --> 00:05:41,720 Good luck. Thank you. 88 00:05:48,980 --> 00:05:52,900 Bye, Sienna Bell. I don't think raw curry paste is designed to be eaten. 89 00:05:54,200 --> 00:05:57,800 It's probably not the most traditional Thai red curry paste I'm making today. 90 00:05:58,320 --> 00:06:01,480 I don't want this to be like a curry. This is like a curry sauce. 91 00:06:02,360 --> 00:06:05,520 I don't want to overpower the flavour of the fish or the pippi. 92 00:06:06,830 --> 00:06:11,710 So I want to be fairly restrained in my level of spice and the aromatics as 93 00:06:11,710 --> 00:06:15,130 well, but I want you to be able to taste all of those delicious ingredients. 94 00:06:15,470 --> 00:06:19,130 Instead of just being like smack in your face hot, be like, this is yummy. 95 00:06:20,330 --> 00:06:21,330 Smelling good, Annabelle. 96 00:06:26,430 --> 00:06:28,750 Heatweed, feeling pretty good. I'm not scared of chilli. 97 00:06:30,210 --> 00:06:33,230 Today I'll be using three varieties in my dish. 98 00:06:34,140 --> 00:06:36,480 the cayenne, the jalapenos and the bird's eyes. 99 00:06:37,340 --> 00:06:43,900 And today I'll be cooking tatas bravas, a potato and saffron hash, which will be 100 00:06:43,900 --> 00:06:48,120 sitting on a fiery tomato sauce, smoked garlic aioli, there'll be an anchovy on 101 00:06:48,120 --> 00:06:50,220 top and some pickled chillies as well. 102 00:06:51,680 --> 00:06:55,500 The first thing I need to get onto is the first stage of the potato hash. 103 00:06:56,260 --> 00:06:57,280 Look at that. 104 00:06:57,700 --> 00:07:01,180 Tatas bravas is a tapas meal, the type of food I love to eat. 105 00:07:01,800 --> 00:07:05,160 It's like rich, indulgent, crunchy, deep fried. 106 00:07:05,540 --> 00:07:07,080 You wouldn't want to have too many of them. 107 00:07:07,700 --> 00:07:09,660 That's why it's designed as a one-bite dish. 108 00:07:09,880 --> 00:07:12,180 But with a cold beer, mate, you could probably smash a few. 109 00:07:12,460 --> 00:07:17,240 Get up on that gantry and into the top six is the target today. So got to get a 110 00:07:17,240 --> 00:07:19,020 good dish up first and see how we go. 111 00:07:20,400 --> 00:07:21,400 Let's go, brother. 112 00:07:21,740 --> 00:07:26,000 Two chilies I'm choosing today are the cayenne and the bird's eye. 113 00:07:26,220 --> 00:07:29,680 I know that I need to taste these chilies to work out how kind of spicy 114 00:07:29,680 --> 00:07:30,459 they are. 115 00:07:30,460 --> 00:07:31,460 Handling chili. 116 00:07:31,680 --> 00:07:32,680 Goodness me. 117 00:07:33,280 --> 00:07:36,640 But in the back of my mind, I've just got flashbacks to me eating a bird's eye 118 00:07:36,640 --> 00:07:38,300 chili as a kid and blowing my head off. 119 00:07:38,820 --> 00:07:41,120 And I just can't force myself to do it. 120 00:07:43,340 --> 00:07:47,300 Today, I'm relying on a little bit of memory inspired by the bird's eye chili. 121 00:07:48,420 --> 00:07:51,860 I'm going to use some of the skills I've learned from the competition so far, or 122 00:07:51,860 --> 00:07:54,920 the technique I learned from Josh Nyland, reverse butterfly snapper. 123 00:07:56,680 --> 00:07:59,520 That is something I would have had no idea how to do before last year. 124 00:08:00,110 --> 00:08:04,290 I'm going to deep fry it and put on like a Thai-style dressing. Serve it with a 125 00:08:04,290 --> 00:08:08,810 som tam, which is like a Thai kind of salad, and then just some nice jasmine 126 00:08:08,810 --> 00:08:12,930 rice. The dream is that when the judges eat the dish, they get the flavour of 127 00:08:12,930 --> 00:08:15,590 the fish, then they get that really nice spice from the sauce. 128 00:08:16,310 --> 00:08:21,010 But it doesn't matter how good this fish tastes, if I leave just one bone in this 129 00:08:21,010 --> 00:08:22,690 fish, I'm completely cooked. 130 00:08:23,630 --> 00:08:24,630 That'll do. 131 00:08:25,010 --> 00:08:27,430 I really want to make sure I take my time and get it right. 132 00:08:28,110 --> 00:08:29,450 I really know it. 133 00:08:31,810 --> 00:08:36,150 The judges say they want flavor, and I'm leaning into my Malaysian flavors and 134 00:08:36,150 --> 00:08:38,390 heritage, and I'm going with a Malaysian-style chili crab. 135 00:08:40,650 --> 00:08:44,930 So my memories of a chili crab is always having it in Malaysia. 136 00:08:45,610 --> 00:08:49,810 My grandpa knew a lot of fishermen, and they would bring in these massive foam 137 00:08:49,810 --> 00:08:54,890 boxes of seafood to our house, and my grandma would make the most amazing 138 00:08:54,890 --> 00:08:58,310 curry crab, and it was... Spicy, really spicy. 139 00:08:58,590 --> 00:09:02,330 The plan for the crab is just to have it as is, so serve it in the shelf. It's a 140 00:09:02,330 --> 00:09:07,090 real hands-on, get-in-there, real messy kind of way to eat, and I love it. 141 00:09:09,430 --> 00:09:11,810 It's real quintessential Malaysian food. 142 00:09:12,570 --> 00:09:16,090 You get around a big table, family style, everyone grabs a crab, they're 143 00:09:16,090 --> 00:09:19,830 all wearing bibs and everything, they're dashing away and taking out the meat. 144 00:09:19,890 --> 00:09:20,890 It's a whole affair. 145 00:09:21,610 --> 00:09:23,770 I really love the dish. 146 00:09:24,640 --> 00:09:26,980 What better day to bring it up than today? Celebrate chili. 147 00:09:27,760 --> 00:09:33,540 The main thing I have to nail is balance of acidity and sweetness and sour, but 148 00:09:33,540 --> 00:09:35,800 also it's very easy to overcook the crab meat. 149 00:09:36,660 --> 00:09:40,440 There's a lot riding on this cook because I really want to transport the 150 00:09:40,440 --> 00:09:46,160 judges to my memory, to my nostalgia, to bring them to that space where they're 151 00:09:46,160 --> 00:09:51,780 really getting stuck into the dish and, like, really enjoying it, but also want 152 00:09:51,780 --> 00:09:58,460 to... honor the memory of my grandparents, my heritage, and I really 153 00:09:58,460 --> 00:10:00,580 want to do this dish justice. 154 00:10:07,560 --> 00:10:08,560 All right. 155 00:10:08,980 --> 00:10:12,200 Feeling pretty excited to make a dish using one of the chilies from the 156 00:10:12,200 --> 00:10:13,200 MasterChef garden. 157 00:10:13,440 --> 00:10:17,700 My first introduction to chilies was my non-known landlord's house. I was 158 00:10:17,700 --> 00:10:19,380 probably three or four years old. 159 00:10:20,010 --> 00:10:23,730 And I remember them saying to me, do not touch this bush. It is spicy. 160 00:10:24,390 --> 00:10:25,670 And I said, okay, no worries. 161 00:10:26,030 --> 00:10:28,770 And obviously the first thing I did was touch the chillies and put them directly 162 00:10:28,770 --> 00:10:29,770 into my mouth. 163 00:10:30,870 --> 00:10:37,590 When I think of like chillies and spicy heat in Italy, my first 164 00:10:37,590 --> 00:10:42,210 thought goes to Anguilla, which is like a spicy spreadable salami. 165 00:10:44,510 --> 00:10:45,570 Vinny, that is scary. 166 00:10:45,890 --> 00:10:47,530 Why? That's moving so quick. 167 00:10:50,610 --> 00:10:54,050 Normally, to make Nduya, it's a long process. You need weeks to do it at 168 00:10:54,050 --> 00:10:58,110 home. But today, I'm going to find some shortcuts to pull it off and get the 169 00:10:58,110 --> 00:11:00,930 same flavours that you would get from Nduya in under an hour. 170 00:11:01,310 --> 00:11:03,330 You've all started strong. Keep it going. 171 00:11:03,610 --> 00:11:04,690 45 minutes to go. 172 00:11:06,070 --> 00:11:07,150 Come on, guys, let's push. 173 00:11:09,670 --> 00:11:15,390 Vinny. Andy. Chilly day. You must be happy. Yes, I am. I'm making a fresh 174 00:11:15,390 --> 00:11:16,670 Nduya. Okay. 175 00:11:17,070 --> 00:11:18,770 Spicy, spreadable salami. Yeah. 176 00:11:19,200 --> 00:11:21,080 Instead of curing it, it's going to be all fresh. 177 00:11:22,080 --> 00:11:24,620 So I've made like a chinduya paste, all the same flavours. 178 00:11:24,820 --> 00:11:26,800 I'm going to turn that into a sauce with the pork. 179 00:11:27,120 --> 00:11:30,660 I'm going to make a glaze with the leftover paste with some prawns, cook 180 00:11:30,660 --> 00:11:34,840 them on the hibachi, and then like a zucchini salad on the side. 181 00:11:35,740 --> 00:11:39,500 Right. Okay, mate, it really does come down to this chinduya, right? Yeah. 182 00:11:39,780 --> 00:11:41,020 That's the hero. 183 00:11:42,130 --> 00:11:45,270 And I assume that this is kind of your mince mix here. Yes. Yeah. 184 00:11:45,470 --> 00:11:47,670 Are you happy with how coarse it is? 185 00:11:47,970 --> 00:11:51,030 We'll probably chop it up again. I just want it to get onto everything else and 186 00:11:51,030 --> 00:11:52,990 get all the pork marinated in that paste. 187 00:11:53,830 --> 00:11:56,670 I'm going to get my pickles in now. My glaze is basically done. I feel those 188 00:11:56,670 --> 00:11:58,510 prawns put them in. Hibachi. Off we go. 189 00:12:05,450 --> 00:12:06,450 It's right. 190 00:12:07,070 --> 00:12:08,170 Oh, yeah. 191 00:12:09,470 --> 00:12:12,370 Uh, yeah, smelling pretty good. Very, smelling very chilly life. 192 00:12:12,810 --> 00:12:14,730 Uh, I'm going to add in a pinch of salt. 193 00:12:14,990 --> 00:12:15,990 Finish it off. 194 00:12:16,610 --> 00:12:19,030 And then I'll be straining this and putting it into the blast freezer. 195 00:12:19,290 --> 00:12:22,330 I want to do something really creative today. I feel like now there's not many 196 00:12:22,330 --> 00:12:26,970 of us left and you have to do whatever you can to stand out from the pack 197 00:12:26,970 --> 00:12:28,670 because everyone is such a good cook. 198 00:12:29,190 --> 00:12:30,450 Petro! What's going on here? 199 00:12:30,710 --> 00:12:31,710 I'm doing dessert. 200 00:12:33,130 --> 00:12:36,490 Yes, in a chilli chum. That is bold. It's a bold move. 201 00:12:36,690 --> 00:12:38,090 I think it's a good chance to push myself. 202 00:12:38,350 --> 00:12:39,470 I don't think anyone else is doing desserts. 203 00:12:39,690 --> 00:12:44,310 I'm making a chilli ice cream, which has a bit of lime zest and a touch of 204 00:12:44,310 --> 00:12:49,050 vanilla. Yep, okay. I'm making a fresh granita with chilli, lime juice, lime 205 00:12:49,050 --> 00:12:49,889 zest, vanilla. 206 00:12:49,890 --> 00:12:55,050 Which is chilli? Long red cayenne. Yep, okay. Real nice fruity notes. And I'm 207 00:12:55,050 --> 00:12:58,590 doing a toasted coconut tapioca pudding. 208 00:12:59,500 --> 00:13:04,240 I want to add a fruit element, so I got pears, I got pineapple, and I'm going to 209 00:13:04,240 --> 00:13:05,880 chart them off and see which one works best. 210 00:13:06,260 --> 00:13:08,680 Okay, cool. Definitely a good way to stand out. 211 00:13:09,180 --> 00:13:10,600 Get it done. You got this. 212 00:13:11,840 --> 00:13:18,240 I am 213 00:13:18,240 --> 00:13:22,060 the most pumped out of all you guys, because I feel like this has done 214 00:13:22,060 --> 00:13:25,240 exactly what we thought it would. Clear ideas, concise ideas. 215 00:13:25,770 --> 00:13:26,930 Flavour at the forefront. 216 00:13:27,190 --> 00:13:30,850 I've got Vinnie. He's going all out and making his own enduya. She's going to 217 00:13:30,850 --> 00:13:31,850 put over prawn. 218 00:13:31,930 --> 00:13:34,390 Yeah, so he's done it at home a heap of times. 219 00:13:34,850 --> 00:13:37,930 Probably hasn't done it in 60 minutes, but he's still pretty confident. 220 00:13:38,430 --> 00:13:42,750 It's just about that enduya, you know? Like, for me, what will the texture be 221 00:13:42,750 --> 00:13:47,670 like? He's used a hand-cut method rather than a mince. It's normally a spreadable 222 00:13:47,670 --> 00:13:48,670 consistency. 223 00:13:49,530 --> 00:13:52,610 Has he gone dim-thin-limb? Sort of. Just dim-thin. 224 00:13:52,890 --> 00:13:53,890 One hand. 225 00:13:54,190 --> 00:13:55,190 No limb. 226 00:13:55,360 --> 00:14:00,140 And then Pat, Pat's got a great idea. He wants to create like a potato finger 227 00:14:00,140 --> 00:14:03,580 type thing. Oh, I love this. A lot of process into it. 228 00:14:03,840 --> 00:14:07,320 Chili element is a roasted chili and tomato hot sauce. 229 00:14:10,060 --> 00:14:14,320 Annabelle, she's doing a red curry sauce, butterflied whitey, and going to 230 00:14:14,320 --> 00:14:16,720 roast some hippies all on the hibachi. 231 00:14:18,220 --> 00:14:19,220 Solid idea. 232 00:14:19,360 --> 00:14:23,420 I think she's sort of looked styled in, and I think she's going to be good. 233 00:14:29,849 --> 00:14:33,610 Can you imagine how much fun we're going to be having if we're all like fighting 234 00:14:33,610 --> 00:14:37,310 over the last... Bring out the beer. Bring out the beer. 235 00:14:37,510 --> 00:14:39,030 How are you supposed to mop the sauce? 236 00:14:39,310 --> 00:14:40,310 On this. 237 00:14:43,190 --> 00:14:50,070 So Luke is doing an all-price snapper. And you can see 238 00:14:50,070 --> 00:14:51,830 he's knitting all the buns one by one. 239 00:14:52,560 --> 00:14:55,720 I need to bring a tom-tom. Tom-tom, you lose some. 240 00:14:56,160 --> 00:14:59,520 Tom-tom. Palm sugar, fish sauce, chili, lime. 241 00:14:59,740 --> 00:15:01,740 And lots of chili. Yes. 242 00:15:03,800 --> 00:15:08,420 To fillet my fish with my Thai-style crispy snapper, I'm using a reverse 243 00:15:08,420 --> 00:15:09,420 butterfly technique. 244 00:15:11,860 --> 00:15:13,980 Tell them to look at the bone I can take out or not. 245 00:15:15,020 --> 00:15:17,640 But it's quite difficult to get all these pin bones out. 246 00:15:25,960 --> 00:15:27,760 It is taking a lot longer than I thought. 247 00:15:30,780 --> 00:15:32,560 Love to be living with you. She's so fun. 248 00:15:33,480 --> 00:15:37,720 I'm working on my fish for my butterflied King George whiting on the 249 00:15:37,720 --> 00:15:39,560 hibachi. Thank you, chef. 250 00:15:40,000 --> 00:15:43,000 I feel like maybe this is why I found myself working in medicine. 251 00:15:43,360 --> 00:15:46,480 It's because I just like cutting things in a non-weird way. 252 00:15:47,300 --> 00:15:48,860 Bone-free, I'm pretty sure. 253 00:15:50,130 --> 00:15:53,730 That's one thing I actually trust myself to do is to get bones out of a fish. I 254 00:15:53,730 --> 00:15:57,610 think it's like operating. I just imagine them as like little patients at 255 00:15:57,610 --> 00:16:01,530 work. So there's no room for error there. So there will be no error here as 256 00:16:01,530 --> 00:16:05,690 well. My fish is filleted. I'm still nursing my paste. I feel like I'm in a 257 00:16:05,690 --> 00:16:06,589 good position. 258 00:16:06,590 --> 00:16:10,210 I get that salt on the skin and I get it in the fridge so that the skin can dry 259 00:16:10,210 --> 00:16:12,910 out and go like really crispy once it's cooked over the charcoal. 260 00:16:16,440 --> 00:16:18,140 30 minutes to go. Chili crab. 261 00:16:18,340 --> 00:16:20,840 Sauce is coming along nicely. It's bubbling away and slowly reducing. 262 00:16:21,120 --> 00:16:25,100 I'm really liking where the flavor's at, but I think it does need a hit more 263 00:16:25,100 --> 00:16:26,100 chili. 264 00:16:28,880 --> 00:16:30,860 Haroun. Chef, how are you? Oh, lovely crabs. 265 00:16:32,400 --> 00:16:33,620 Oh. Yeah. 266 00:16:34,360 --> 00:16:35,800 This is one of my favorites. 267 00:16:36,100 --> 00:16:37,039 Is it? 268 00:16:37,040 --> 00:16:37,999 One of mine too. 269 00:16:38,000 --> 00:16:41,920 So I can see you got your shells. The freshness of the produce is always 270 00:16:41,920 --> 00:16:44,920 stunning. So what's going to make your sauce to get? 271 00:16:45,550 --> 00:16:48,570 the best of your crab. So it's just layering the heat and making sure that 272 00:16:48,570 --> 00:16:49,570 it's not overly spicy. 273 00:16:50,730 --> 00:16:53,750 I want to use the innards of the crab to give it a bit of funk. And then I'm 274 00:16:53,750 --> 00:16:56,030 going to cook the crab in the sauce as well. 275 00:16:56,650 --> 00:16:58,530 You're going to serve it with the shells? 276 00:16:58,770 --> 00:16:59,649 Shell on, yeah. 277 00:16:59,650 --> 00:17:02,390 Are you going to break them up a little bit? Yeah, I'm going to use a mallet and 278 00:17:02,390 --> 00:17:04,730 just lightly crack them so the sauce can go inside. 279 00:17:05,190 --> 00:17:06,550 So it's going to be sticky fingers. 280 00:17:06,950 --> 00:17:09,170 Yeah, it's going to be lots of messy fingers. 281 00:17:09,390 --> 00:17:10,390 So it's going to be a lot of licking fingers too. 282 00:17:11,089 --> 00:17:13,230 Well done, mate. I can't wait to taste your food. 283 00:17:13,510 --> 00:17:14,510 Thank you, Chef. Excellent. 284 00:17:15,760 --> 00:17:19,119 The crab's coming apart easily, you know, I'm just there breaking it all 285 00:17:19,119 --> 00:17:22,599 down and cracking the shell to make sure that when it's cooked it's accessible to 286 00:17:22,599 --> 00:17:23,599 get to the meat. 287 00:17:24,480 --> 00:17:26,660 I'm really good at this because I eat a lot of crab. 288 00:17:35,040 --> 00:17:39,460 So now that the potatoes have fried off, I put them into the loaf tin, compress 289 00:17:39,460 --> 00:17:41,740 down with some weights in them and into the blast chiller. 290 00:17:42,140 --> 00:17:45,940 I'm just getting on to finishing my fiery red sauce. I've had my vegetables 291 00:17:45,940 --> 00:17:47,120 roasting here for a while. 292 00:17:48,480 --> 00:17:52,620 So far I have done my mayo, my potatoes in chilli. 293 00:17:53,600 --> 00:17:55,780 I'm going to fry that with about 15 minutes to go. 294 00:17:56,880 --> 00:18:01,240 The heat's going to be coming from that little bird's eye I just added into the 295 00:18:01,240 --> 00:18:02,240 sauce. 296 00:18:02,700 --> 00:18:06,240 So I've got some hot smoked paprika but also the beautiful cayenne chillies that 297 00:18:06,240 --> 00:18:07,240 I picked from the garden. 298 00:18:07,980 --> 00:18:11,360 So they'll add spice and a bit of fruity nature to the sauce as well. 299 00:18:15,400 --> 00:18:16,760 You can't go too silly with the chilli. 300 00:18:17,400 --> 00:18:18,680 20 minutes to go! 301 00:18:24,440 --> 00:18:25,860 Finally, I've got my fish done. 302 00:18:26,800 --> 00:18:32,740 My batter is made, but the plan today is to serve the fish with a som tum and a 303 00:18:32,740 --> 00:18:34,180 just nice jasmine rice. 304 00:18:34,540 --> 00:18:39,440 So far, the jasmine rice is on and that should be done, but the som tum is not 305 00:18:39,440 --> 00:18:42,180 done and it's going to take a lot of time to do, so I'm really just pushing 306 00:18:42,180 --> 00:18:43,180 for time now. 307 00:18:44,209 --> 00:18:47,070 I'm just trying to make all this curry sauce and things so I can get the real 308 00:18:47,070 --> 00:18:48,110 flavour of the dish going. 309 00:18:48,690 --> 00:18:53,150 To make this sauce under serious time pressure, I'm throwing in lemongrass, 310 00:18:53,310 --> 00:18:54,890 ginger, garlic, my chilli. 311 00:18:55,750 --> 00:19:00,070 The plan is to make it quite spicy and then tame it with some kind of lime and 312 00:19:00,070 --> 00:19:01,230 palm sugar and fish sauce. 313 00:19:02,050 --> 00:19:03,790 This dish is all about balance today. 314 00:19:03,990 --> 00:19:06,110 But then... Whoa. 315 00:19:07,370 --> 00:19:08,370 What is that? 316 00:19:11,650 --> 00:19:12,650 Oh, yeah. 317 00:19:14,180 --> 00:19:17,060 Now it's going to taste like a burnt disaster. 318 00:19:26,740 --> 00:19:27,740 Whoa. 319 00:19:28,420 --> 00:19:29,420 What is that? 320 00:19:30,100 --> 00:19:34,080 Oh, yeah. This sauce is going to taste like a burnt disaster. 321 00:19:35,060 --> 00:19:40,340 I'm going to start again, but with this 60-minute cook today, it just feels like 322 00:19:40,340 --> 00:19:41,940 I've been pushing so hard that... 323 00:19:42,170 --> 00:19:46,610 When one element messes up, it just has a knock-on effect. I spent way too long 324 00:19:46,610 --> 00:19:49,450 filling that fish, which I wanted to spend a while on because it was an 325 00:19:49,450 --> 00:19:52,530 element that needs to be kind of perfect, but I think I could have spent 326 00:19:52,530 --> 00:19:55,170 a little bit too long on it, and I'm now just playing with it. 327 00:19:56,190 --> 00:19:57,390 I'm now playing a bit of catch-up. 328 00:19:58,130 --> 00:19:59,130 I did not need that. 329 00:19:59,810 --> 00:20:01,110 Luckily, I can wash these chillies. 330 00:20:01,870 --> 00:20:04,650 Okay, guys, balance is key. 331 00:20:05,330 --> 00:20:07,390 Please, 15 minutes to go! 332 00:20:16,270 --> 00:20:19,370 I've got my prawns prepped, my Nduja glaze done. 333 00:20:19,710 --> 00:20:21,590 I now need to move on to my sauce. 334 00:20:22,830 --> 00:20:25,710 I start by caramelising off that Nduja pork. 335 00:20:28,850 --> 00:20:32,930 I realise this is kind of the most important aspect of my whole dish. It's 336 00:20:32,930 --> 00:20:35,410 the make or break of the flavourings of the Nduja. 337 00:20:35,910 --> 00:20:41,570 And I have a thought of maybe when I serve this, do I strain this sauce or do 338 00:20:41,570 --> 00:20:44,630 I keep it more chunky so it's easier and more pleasant to eat? 339 00:20:46,669 --> 00:20:51,070 Normally, Nduya is a paste, but I went through all this effort of inventing 340 00:20:51,070 --> 00:20:55,030 this fresh shortcut to Nduya, and I'm going to leave it in. 341 00:20:57,330 --> 00:21:00,310 The sauce is tasting good. I think it needs a little bit of lift and a bit 342 00:21:00,310 --> 00:21:04,650 more salt, but I feel like the flavours of it and the glaze with these prawns 343 00:21:04,650 --> 00:21:07,230 that I made from it, I'm really happy with it. 344 00:21:08,330 --> 00:21:11,450 These prawns are looking pretty tasty to me. 345 00:21:12,850 --> 00:21:15,570 The glaze on the prawns have a little bit of a hum, but I didn't want them to 346 00:21:15,570 --> 00:21:18,470 be overpowered, so the sauce is really where it shines through. 347 00:21:19,910 --> 00:21:22,910 And then I've also got some pickled cayennes in the salad, which give you 348 00:21:22,910 --> 00:21:26,170 this little pop of just a quick hit of heat, and then they go away, which is 349 00:21:26,170 --> 00:21:27,170 nice. 350 00:21:42,190 --> 00:21:46,290 With potato bravas, it is always served with a spicy tomato sauce. 351 00:21:49,510 --> 00:21:52,150 Yeah, really happy. The chili's definitely there. It's nice and smoky. 352 00:21:52,390 --> 00:21:55,510 Just want to add a bit of that sherry vinegar to get it nice and vibrant. 353 00:21:55,790 --> 00:21:57,730 Time to now fry the potato hash. 354 00:21:58,630 --> 00:22:02,530 So I'm just praying that when I get these things in the hot oil, they don't 355 00:22:02,530 --> 00:22:03,530 fall apart. 356 00:22:04,770 --> 00:22:06,090 Nice. That was cool. 357 00:22:06,330 --> 00:22:10,510 Yeah. They're holding together. The dish is coming together. Hopefully the judges 358 00:22:10,510 --> 00:22:11,499 will like it. 359 00:22:11,500 --> 00:22:13,760 At this point in the competition, immunity is everything. 360 00:22:14,040 --> 00:22:16,440 It'll be amazing to get up on the gantry up in Kasbah. 361 00:22:18,100 --> 00:22:20,120 For all the aromathia. 362 00:22:20,400 --> 00:22:23,280 To cook the crab, I put it straight into the sauce. 363 00:22:24,060 --> 00:22:27,380 And you only need to put it in there for around about seven minutes. 364 00:22:28,600 --> 00:22:31,400 The most important thing is to really make sure that that crab is cooked 365 00:22:31,400 --> 00:22:35,760 perfectly. Nothing worse than overcooked crab. It's vibrant. It gets stuck to the 366 00:22:35,760 --> 00:22:36,760 shells. 367 00:22:37,040 --> 00:22:41,360 What you want is, like, a really juicy crab where the entire ball meat comes 368 00:22:41,360 --> 00:22:44,420 out whole, the legs come out whole. You can dip it into that sauce. 369 00:22:46,480 --> 00:22:50,600 I'm going off instinct and timing right now, but I won't actually know if it's 370 00:22:50,600 --> 00:22:54,300 perfectly cooked until the judges eat it. 371 00:22:56,880 --> 00:23:03,160 I've never done egg king George Whiting on the hibachi before, and nearly fish 372 00:23:03,160 --> 00:23:04,160 cooking time. 373 00:23:04,240 --> 00:23:08,460 Nearly. I'm really happy with my curry sauce. I'm just popping some pippies in 374 00:23:08,460 --> 00:23:10,580 here and then serve more on the plate as well. 375 00:23:19,680 --> 00:23:24,160 It's hibachi time, and I need to get that skin as dry as possible. I have 376 00:23:24,160 --> 00:23:27,400 watched so many fish hibachi disasters. 377 00:23:28,660 --> 00:23:30,640 It literally ruins the whole dish. 378 00:23:32,660 --> 00:23:33,660 Oh, my God. 379 00:23:33,969 --> 00:23:37,250 all of the judges are just, like, standing there, like, just, like, 380 00:23:37,250 --> 00:23:38,229 watching me. 381 00:23:38,230 --> 00:23:39,230 Look at that. 382 00:23:40,170 --> 00:23:43,010 And I'm like, oh, God, don't mess this up. 383 00:23:43,590 --> 00:23:48,770 I am just going to cook it fully skin side down right before the top is fully 384 00:23:48,770 --> 00:23:52,470 cooked. I'm just going to take it off and hopefully that fish is cooked 385 00:23:52,470 --> 00:23:55,090 perfectly. Time to hustle. Five minutes to go. 386 00:24:04,680 --> 00:24:05,780 Yeah, true. Looking good. 387 00:24:06,480 --> 00:24:07,940 I've still got a lot to do. 388 00:24:08,580 --> 00:24:09,700 The ice cream looks good, though. 389 00:24:09,940 --> 00:24:10,779 Thanks, mate. 390 00:24:10,780 --> 00:24:11,780 Ice cream's done. 391 00:24:12,000 --> 00:24:15,040 It tastes really good. I'm really happy. 392 00:24:17,440 --> 00:24:19,940 It's time to get on to my fruit element. 393 00:24:20,320 --> 00:24:23,440 I've got to have... To add that freshness to my juice. 394 00:24:24,320 --> 00:24:26,300 I've got pineapple and I've got pear. 395 00:24:26,980 --> 00:24:31,200 With everything I've got on my plate, the chilli, the coconut and the lime, I 396 00:24:31,200 --> 00:24:33,180 am thinking maybe I should go with pineapple. 397 00:24:35,370 --> 00:24:36,550 I need to get my granita. 398 00:24:37,990 --> 00:24:39,850 Okay, that froze better than I thought it would. 399 00:24:40,330 --> 00:24:43,650 My granita, it's tasting great and it looks great. 400 00:24:44,690 --> 00:24:47,250 But it has frozen solid as a rock. 401 00:24:49,890 --> 00:24:50,890 Petro, you've got to hustle. 402 00:24:52,990 --> 00:24:53,990 Not good. 403 00:24:54,170 --> 00:24:59,630 Really stuffed this up. I've completely taken my eye off my pineapple and I'm 404 00:24:59,630 --> 00:25:00,630 not going to be able to use this. 405 00:25:01,050 --> 00:25:02,050 Petro, how bad? 406 00:25:03,630 --> 00:25:04,650 Oh no, it's scorched. 407 00:25:05,000 --> 00:25:11,860 Oh, I've left myself no time to redo another batch, but 408 00:25:11,860 --> 00:25:12,860 I have this pear. 409 00:25:13,460 --> 00:25:14,820 I'm just going to have to roll with this. 410 00:25:15,720 --> 00:25:18,340 We got the hops out. Two minutes to go. 411 00:25:19,040 --> 00:25:20,420 Come on, guys, wrap it up. 412 00:25:26,420 --> 00:25:30,940 My sump time is ready, and my fish is on the deep fryer, but I still need to redo 413 00:25:30,940 --> 00:25:31,939 the sauce. 414 00:25:31,940 --> 00:25:33,360 I haven't really got the time yet. 415 00:25:33,850 --> 00:25:37,250 I need to make my sauce, which is kind of the main flavour in the dish, which I 416 00:25:37,250 --> 00:25:38,250 haven't even been able to do yet. 417 00:25:38,950 --> 00:25:41,370 And I need to toast some peanuts. I need to finish cooking this fish. 418 00:25:41,730 --> 00:25:42,890 I need to get it all plated up. 419 00:25:43,190 --> 00:25:44,570 It's kind of chaos here. 420 00:25:45,070 --> 00:25:49,610 The vision for the sauce on top of the fish was to be this super vibrant chilli 421 00:25:49,610 --> 00:25:52,850 thingy sauce with all the good Thai flavours you like. 422 00:25:54,150 --> 00:25:58,130 But it's not on the stove yet, and the time is running down, and that's where 423 00:25:58,130 --> 00:25:59,870 all the chilli flavour in this dish is coming from. 424 00:26:03,230 --> 00:26:06,510 I'm trying to work on my sauce, but I realise I completely forgot about my 425 00:26:06,510 --> 00:26:07,910 fish. It's still in the deep fryer. 426 00:26:09,850 --> 00:26:11,790 It's been in there way longer than I would have liked. 427 00:26:13,150 --> 00:26:15,970 There's less than a minute to go, and I'm still trying to cook down the 428 00:26:15,970 --> 00:26:16,970 aromatics of the sauce. 429 00:26:19,290 --> 00:26:22,130 It's no longer a sauce. It's going to be more like a sambal because it's very 430 00:26:22,130 --> 00:26:23,530 dry. Okay, guys. 431 00:26:23,870 --> 00:26:25,290 Time's up in ten. 432 00:26:25,570 --> 00:26:27,190 I'm starting to hear the judges count down. 433 00:26:27,490 --> 00:26:30,010 Nine. And I'm still adding Thai basil. 434 00:26:30,370 --> 00:26:31,370 Eight. 435 00:26:52,040 --> 00:26:53,040 You're too good. 436 00:26:53,820 --> 00:26:55,040 Uh, yeah. 437 00:26:55,440 --> 00:26:56,500 Damn, just ran out of time. 438 00:26:59,060 --> 00:27:00,240 Yeah, pretty annoying after that one. 439 00:27:01,120 --> 00:27:05,080 Putting that fish on the hibachi with all four judges standing there was, 440 00:27:05,120 --> 00:27:06,120 like, scary. 441 00:27:07,880 --> 00:27:10,920 I'm happy, and I think the pippies are, like, a fun little addition, and it 442 00:27:10,920 --> 00:27:11,920 looked nice. 443 00:27:12,920 --> 00:27:16,760 I hope the fish is cooked perfect. That's the only stressful thing. 444 00:27:17,500 --> 00:27:18,980 They won't know until they eat it. 445 00:27:22,510 --> 00:27:28,090 It's day two of heat week, and today was all about chili. The question is, will 446 00:27:28,090 --> 00:27:30,170 you blow our heads off or blow our minds? 447 00:27:32,050 --> 00:27:37,330 The first dish we would like to test is... 448 00:27:37,330 --> 00:27:43,350 Aoun. 449 00:27:46,910 --> 00:27:48,950 Walking up, I'm very happy with the dish. 450 00:27:49,370 --> 00:27:52,030 It's big, you know, like I really have... 451 00:27:52,430 --> 00:27:54,150 Such a deep connection with them. 452 00:27:58,190 --> 00:28:03,110 Being able to share this memory and nostalgia and this dish with them is 453 00:28:03,110 --> 00:28:04,110 very special. 454 00:28:12,770 --> 00:28:14,510 Aaron, tell us what you've made. 455 00:28:15,170 --> 00:28:17,450 I've made a Malaysian-style chilli crab. 456 00:28:18,480 --> 00:28:21,760 I just got some toasted baguettes on the side because I thought, you know, I 457 00:28:21,760 --> 00:28:23,000 didn't want the sauce to go to waste. 458 00:28:24,040 --> 00:28:27,060 So the flavour profile of this dish, does this match your memories? 459 00:28:27,440 --> 00:28:31,600 It does, yeah. I really like how it's got like a slight hum of heat but that 460 00:28:31,600 --> 00:28:34,240 sweetness and that really unctuous sauce as well. 461 00:28:34,560 --> 00:28:36,860 It just makes you want to keep going back for more and more and more. 462 00:28:37,460 --> 00:28:39,540 It really elicits a lot of memories for me. 463 00:28:39,960 --> 00:28:43,460 Big round table, you're spinning the table, everyone's got meth on their 464 00:28:43,460 --> 00:28:45,500 sheds. Okay, I'm getting jealous. 465 00:28:47,040 --> 00:28:49,000 So I'm very excited to taste this. 466 00:28:49,780 --> 00:28:51,860 Oh, my God, how are we going to eat this? 467 00:28:52,500 --> 00:28:53,500 With gusto. 468 00:28:55,180 --> 00:28:57,940 I'm taking absolutely no risks here. 469 00:28:58,200 --> 00:28:59,420 Yeah, I'm going to have to do that. 470 00:29:02,680 --> 00:29:03,680 Ready. 471 00:29:10,480 --> 00:29:14,880 This is pretty Asian, but... I do that all the time, too. 472 00:29:15,120 --> 00:29:16,120 Yeah, yeah. 473 00:29:17,629 --> 00:29:18,629 Sorry, dentist. 474 00:29:18,970 --> 00:29:22,630 I can't believe I'm doing all this, touching my fingers like that. 475 00:29:23,050 --> 00:29:25,650 Why don't you come back in 10 minutes, please, all of you? 476 00:29:27,010 --> 00:29:28,010 How'd I do? 477 00:29:28,630 --> 00:29:29,630 So good. 478 00:29:30,110 --> 00:29:35,410 Aaron, so many childhood memories evoked eating this. 479 00:29:36,650 --> 00:29:41,450 I think you've done a really beautiful job. The color of that sauce, the 480 00:29:41,450 --> 00:29:43,210 flavor, really nice and intense. 481 00:29:43,690 --> 00:29:46,970 And this was the perfect dish to cook for this challenge. 482 00:29:47,920 --> 00:29:50,160 I think the amount of chili you used was perfect. 483 00:29:52,220 --> 00:29:55,600 Because just when you think it's going to get a little bit too much, it just 484 00:29:55,600 --> 00:29:56,600 kind of evens out. 485 00:29:58,160 --> 00:30:01,380 Aaron, God, that's a fun dish. It's so much fun. 486 00:30:01,600 --> 00:30:03,800 And, you know, it is absolutely delicious. 487 00:30:04,300 --> 00:30:08,780 It's the kind of food experience that I travel for, that I know other people 488 00:30:08,780 --> 00:30:09,780 travel for. 489 00:30:09,820 --> 00:30:15,960 It's such an immersive way to eat. And I must say, the cook on the crab is 490 00:30:15,960 --> 00:30:16,960 phenomenal. 491 00:30:19,310 --> 00:30:25,110 It was just exploding with those juices the second I cracked into the claw. 492 00:30:25,350 --> 00:30:31,110 The meat was really soft and sweet and tender, and your sauce wasn't so spicy 493 00:30:31,110 --> 00:30:35,850 that it overpowered the meat of that crab as well. So I am thrilled with 494 00:30:35,850 --> 00:30:38,850 that, if you couldn't tell from this. 495 00:30:40,630 --> 00:30:44,850 Mate, like, you just nailed the cook on the crab. It is... 496 00:30:45,449 --> 00:30:49,910 So, so, so, so, so perfect. The legs were like cracking. They were coming out 497 00:30:49,910 --> 00:30:50,910 in full slitters. 498 00:30:51,010 --> 00:30:55,530 And then using the leg as like a little straw to just suck everything else. It's 499 00:30:55,530 --> 00:30:56,530 like my favorite bit. 500 00:30:56,770 --> 00:30:57,409 You all right there? 501 00:30:57,410 --> 00:30:58,249 I can't speak. 502 00:30:58,250 --> 00:31:01,850 Hang on, hang on. Wait, wait, wait, wait. My lips are like, my lips are so 503 00:31:01,850 --> 00:31:02,850 burning. 504 00:31:03,790 --> 00:31:05,330 Is it about chili today or what? 505 00:31:06,590 --> 00:31:09,030 Listen, Owen, this is fantastic. 506 00:31:09,610 --> 00:31:14,410 You could be one of the top dish today. So well done, mate. What is it? 507 00:31:14,910 --> 00:31:15,910 Thank you. 508 00:31:19,790 --> 00:31:21,810 I'm beaming right now getting that feedback. 509 00:31:22,090 --> 00:31:23,090 It's unreal. 510 00:31:23,430 --> 00:31:30,290 Putting so much of myself on a plate and for them to enjoy it, to love it, to eat 511 00:31:30,290 --> 00:31:33,630 it the way that it was intended, it's nice. It's really nice to see. 512 00:31:34,450 --> 00:31:35,450 Next up, Finny! 513 00:31:49,610 --> 00:31:50,710 Benny, what's the dish, mate? 514 00:31:52,210 --> 00:31:56,850 I did Nduya glazed prawns with zucchini salad and Nduya sauce. 515 00:31:57,130 --> 00:31:59,390 That's like inspired by those flavours. 516 00:31:59,950 --> 00:32:04,050 When we said chilli, I mean, there's so many paths that you could have gone down 517 00:32:04,050 --> 00:32:09,950 and making like a quick, cheap Nduya probably wasn't the one that I expected. 518 00:32:10,610 --> 00:32:11,610 So I'm interested. 519 00:32:32,360 --> 00:32:35,480 I like the concept of this quick Nduya. I just don't think it's worked here. 520 00:32:37,340 --> 00:32:43,080 The coarse nature of the pork, it's giving much more mince vibe. 521 00:32:43,700 --> 00:32:44,900 I don't like Nduya. 522 00:32:45,260 --> 00:32:46,940 You barely notice the texture. 523 00:32:47,380 --> 00:32:50,580 This one's more like the texture of a dan dan noodle. 524 00:32:51,420 --> 00:32:55,460 And I feel like it's just a little bit heavy for the prawns. 525 00:32:56,080 --> 00:32:57,680 They're kind of at war with each other. 526 00:32:58,140 --> 00:33:02,260 Because you're getting meaty bits of mince with a meaty prawn that's got, you 527 00:33:02,260 --> 00:33:03,460 know, some real bite to it. 528 00:33:04,080 --> 00:33:06,420 It doesn't allow either one to fully shine. 529 00:33:07,240 --> 00:33:11,800 It's yummy, but it's just a little bit disjointed. And I don't think the 530 00:33:11,800 --> 00:33:14,740 execution quite matched the ambition of your idea. 531 00:33:15,540 --> 00:33:16,540 Thank you. 532 00:33:40,810 --> 00:33:46,890 my spit on patatas bravas. The base is a spicy tomato sauce with a saffron and 533 00:33:46,890 --> 00:33:52,610 potato hash topped with a smoked garlic mayo, green jalapeno and an anchovy. 534 00:33:52,970 --> 00:33:57,070 You said cook yum food that we like to eat and that's exactly what this is. I 535 00:33:57,070 --> 00:33:58,310 love to have a cold beer with it. 536 00:33:58,570 --> 00:34:00,190 What's the tomato sauce? 537 00:34:00,530 --> 00:34:02,070 I assume there's a bit of chilli in there? 538 00:34:02,510 --> 00:34:06,110 Yes, it's got a few of the cayennes that were roasted with the tomatoes and 539 00:34:06,110 --> 00:34:08,030 garlic and a couple of fresh bird's eyes. 540 00:34:08,489 --> 00:34:10,449 And one of the red jalapeno. Nice. 541 00:34:10,949 --> 00:34:13,489 Pat, this looks bloody spectacular. 542 00:34:13,830 --> 00:34:14,830 Oh, thank you. 543 00:34:15,730 --> 00:34:19,810 Colours are so beautiful and very, very consistent. 544 00:34:20,150 --> 00:34:21,449 I really appreciate that. 545 00:34:38,480 --> 00:34:40,000 You said you'd like a beer with this? 546 00:34:40,920 --> 00:34:45,880 I think for me, I'd like to be somewhere in San Sebastian with like a really 547 00:34:45,880 --> 00:34:50,400 textural glass of white wine, sitting up at a bar, eating this little tupper. 548 00:34:50,960 --> 00:34:57,540 I love the direction that you've gone in with these. And I think that the actual 549 00:34:57,540 --> 00:35:02,560 potato number itself is absolutely delicious. It's golden on the outside, 550 00:35:02,860 --> 00:35:04,060 soft in the middle. 551 00:35:04,500 --> 00:35:06,100 Pat, mate. 552 00:35:06,860 --> 00:35:08,360 You said you'd like to have it with a beer. 553 00:35:08,740 --> 00:35:11,740 But unfortunately, that's the downfall of it because I was looking for 554 00:35:11,740 --> 00:35:15,500 something that was like, you know, a little bit more balanced. 555 00:35:15,840 --> 00:35:17,280 There's just a lot going on. 556 00:35:18,220 --> 00:35:23,460 Like the tomato, the chili, the smoked mayonnaise, the anchovy. There's just a 557 00:35:23,460 --> 00:35:27,240 lot. So I think it's one of those classic ones where Pat just needs to go, 558 00:35:27,400 --> 00:35:28,940 do I need everything? 559 00:35:29,220 --> 00:35:29,979 All right. 560 00:35:29,980 --> 00:35:31,320 Thank you, Pat. Cool. Thank you. 561 00:35:36,360 --> 00:35:38,120 Next dish we'd love to taste is Luke's. 562 00:35:42,940 --> 00:35:45,240 I wouldn't say I'm embarrassed. I'd just say I'm disappointed. 563 00:35:47,340 --> 00:35:48,198 Hi, Luke. 564 00:35:48,200 --> 00:35:53,520 Hey. The time it took me to fill up that fish plate just cost me, and you can see 565 00:35:53,520 --> 00:35:54,259 it on the plate. 566 00:35:54,260 --> 00:35:55,260 How'd you go? 567 00:36:06,280 --> 00:36:07,280 How'd you go? 568 00:36:09,000 --> 00:36:11,380 I didn't quite nail it as I'd like to. 569 00:36:12,960 --> 00:36:15,060 It just took me so long to butterfly the fish. 570 00:36:15,380 --> 00:36:18,960 So the main thing that suffered is the sauce on top, the kind of sambal. 571 00:36:20,780 --> 00:36:22,620 I just had to throw it all in the pan at the end. 572 00:36:24,320 --> 00:36:26,740 It is just going to be so unbalanced. 573 00:36:27,720 --> 00:36:30,200 Be warned, I think it's pretty hot. 574 00:36:31,900 --> 00:36:33,260 What did you run with, chilli what? 575 00:36:34,060 --> 00:36:37,190 I went with... Cayenne in the salad, like big strips to get the flavour. 576 00:36:37,450 --> 00:36:40,230 Yep. And then it's more the bird's eyes in the sambal. 577 00:36:40,470 --> 00:36:41,288 All right. 578 00:36:41,290 --> 00:36:42,290 Yeah. 579 00:36:57,270 --> 00:36:58,270 Okay. 580 00:36:59,150 --> 00:37:02,950 Luke, I so appreciate how much you tried to do today. 581 00:37:03,280 --> 00:37:06,160 entering into a genre of cuisine that you don't do always. 582 00:37:06,400 --> 00:37:10,580 But I feel you're a little bit of a cowboy and you're playing Russian 583 00:37:10,580 --> 00:37:11,640 roulette all the time. 584 00:37:12,700 --> 00:37:16,040 At this point in the competition, you have to take measured risks. 585 00:37:17,120 --> 00:37:20,860 The thing with sambals is they do come together in the end with seasoning. 586 00:37:21,780 --> 00:37:25,540 But I can taste that the aromatics are still a little bit raw. 587 00:37:25,900 --> 00:37:29,560 Yeah. So you just needed to cook them down further and probably a pinch of 588 00:37:29,560 --> 00:37:32,260 sugar would have just, that would have been great. 589 00:37:34,570 --> 00:37:35,630 I love your salad. 590 00:37:37,270 --> 00:37:38,270 Vibrant. 591 00:37:39,550 --> 00:37:45,610 Your sambal, I think, is tasty. I can get the chilli, the heat, but I need a 592 00:37:45,610 --> 00:37:47,110 liquid there, a combiner. 593 00:37:48,170 --> 00:37:52,310 I feel like it was a bit of an uphill battle when you decided to butterfly it. 594 00:37:52,430 --> 00:37:56,570 I think for me, you either butterfly on barbecue or you keep it whole and deep 595 00:37:56,570 --> 00:38:02,660 -fry. You need time for the flour to crisp up. That time is just... too long 596 00:38:02,660 --> 00:38:04,300 for the flesh to still be cooked perfectly. 597 00:38:04,620 --> 00:38:07,720 Only do a technique if it's worth it. Yeah. 598 00:38:09,100 --> 00:38:16,100 The next dish we'd love to taste is 599 00:38:16,100 --> 00:38:17,180 yours, Petro. 600 00:38:32,230 --> 00:38:33,230 What did you make? 601 00:38:34,510 --> 00:38:40,250 I made a chilli ice cream with a chilli and lime granita and a toasted coconut 602 00:38:40,250 --> 00:38:41,290 tapioca pudding. 603 00:38:42,270 --> 00:38:44,130 All right. We're going to taste your dish. 604 00:39:06,400 --> 00:39:10,280 Petra, that's the most refreshing chili dish I've ever had in my life. 605 00:39:11,780 --> 00:39:16,520 In terms of flavor, it matches how it looks. 606 00:39:17,840 --> 00:39:23,240 It's got the slightest caress of heat in the granita, and then with the ice 607 00:39:23,240 --> 00:39:27,100 cream, you're getting more of the floral, fruity notes. Your tapioca, 608 00:39:27,180 --> 00:39:28,180 they're cooked perfectly. 609 00:39:29,260 --> 00:39:33,560 They've got the most amazing sort of quidgy texture. You can feel each one 610 00:39:33,560 --> 00:39:34,720 rolling around on your tongue. 611 00:39:34,960 --> 00:39:39,800 And you've used just the right amount of coconut to make everything creamy, but 612 00:39:39,800 --> 00:39:45,540 not so coconutty that you lose out all of the delicate, elegant flavours of the 613 00:39:45,540 --> 00:39:47,180 chilli in your granita and your ice cream. 614 00:39:47,420 --> 00:39:52,700 It's different, it's interesting, and it's a really creative use of the 615 00:39:52,700 --> 00:39:55,660 chilli. I think this could be a little surprise attack and a contender for 616 00:39:55,660 --> 00:39:58,080 being up on the gantry. Yes, okay, thank you. 617 00:39:58,520 --> 00:40:03,500 Petra, I think if this was a strategic move to make a sweet on a day like this, 618 00:40:03,600 --> 00:40:09,400 it was a correct move because I couldn't love this more. 619 00:40:10,160 --> 00:40:11,280 Great work. 620 00:40:11,640 --> 00:40:15,680 Thank you so much, bro. Petra, I'm going to say that is probably the best granita 621 00:40:15,680 --> 00:40:19,920 I've had full stop. That is so, so, so, so, so delicious. 622 00:40:20,200 --> 00:40:24,760 Talk about the colour, but then you taste it and it's just as vibrant. It's 623 00:40:24,760 --> 00:40:26,880 got that beautiful tang of the chilli. 624 00:40:27,370 --> 00:40:30,670 The flavour of the chilli, without the heat of the chilli, and then the way 625 00:40:30,670 --> 00:40:35,190 that you've so perfectly balanced it with lime juice is unbelievable. 626 00:40:36,110 --> 00:40:39,170 But I couldn't get my head around the pear. 627 00:40:39,670 --> 00:40:41,690 I just found it so interrupting. 628 00:40:42,010 --> 00:40:44,910 I think it was a little bit powdery. It was a little bit grainy. 629 00:40:45,130 --> 00:40:49,430 I feel like there needed to be an element on there. I just don't think, 630 00:40:49,430 --> 00:40:54,890 for me, it was the right decision to put the pear on. But I really, really, 631 00:40:54,930 --> 00:40:56,090 really love that granita. 632 00:40:56,540 --> 00:40:57,540 Thanks, these guys. 633 00:40:57,560 --> 00:40:58,900 Thanks, Petra. Thank you. 634 00:41:00,160 --> 00:41:06,880 I feel like overall, my gamble to use chilli in a dessert has paid off. 635 00:41:07,060 --> 00:41:11,860 It's just a shame about my pair. But, you know, the judges love my granita, 636 00:41:11,880 --> 00:41:16,380 and they've had Laura and a Callum, so for me, that's a big win. 637 00:41:17,600 --> 00:41:20,020 OK, next up is Annabel. 638 00:41:33,540 --> 00:41:34,600 Annabelle, what have you made? 639 00:41:35,420 --> 00:41:41,220 I have made a Butterfly King George Whiting with pippies and a Thai red 640 00:41:41,220 --> 00:41:42,158 curry sauce. 641 00:41:42,160 --> 00:41:44,380 Ooh. So what chili did you use? 642 00:41:44,760 --> 00:41:48,460 I used the red cayenne and also some of the bird's eye chili. 643 00:41:49,460 --> 00:41:54,240 So on a scale of one to five, how spicy is it? 644 00:41:54,600 --> 00:41:55,820 I would say a three. 645 00:41:56,520 --> 00:42:00,620 I wanted you to taste the chili, but I don't love, like, super hot stuff. 646 00:42:00,840 --> 00:42:01,940 And so... 647 00:42:02,350 --> 00:42:06,150 I cooked the curry sauce to my personal spice level. 648 00:42:07,450 --> 00:42:08,450 Let's see. 649 00:42:14,510 --> 00:42:18,610 Standing in front of the judges, you get that feeling where you're like, oh, God, 650 00:42:18,630 --> 00:42:19,770 where is this going to land? 651 00:42:20,830 --> 00:42:22,870 I don't know what they're going to think of it. 652 00:42:23,790 --> 00:42:25,990 I'm hoping that fish is cooked perfectly. 653 00:42:28,410 --> 00:42:29,810 Far out. I just don't know. 654 00:43:02,960 --> 00:43:08,560 Annabel, the technique you've used to cook your fish is fantastic. 655 00:43:13,440 --> 00:43:14,440 Come on! 656 00:43:14,780 --> 00:43:15,920 This is fantastic! 657 00:43:17,960 --> 00:43:24,320 The technique you've used to cook your fish is called 658 00:43:24,320 --> 00:43:30,220 unilateral. Unilateral. So when you cook from one side, not everybody can do it. 659 00:43:30,700 --> 00:43:35,020 And also to butterfly your fish, not everyone can do it. Thank you. 660 00:43:35,100 --> 00:43:41,560 Technically, butterflying a piece of fish who has so much bone and so 661 00:43:41,560 --> 00:43:48,000 delicate, cooking it on the barbie, on one side and only, on the pressure, and 662 00:43:48,000 --> 00:43:51,300 this sauce, you nail a fantastic job there. 663 00:43:51,640 --> 00:43:52,940 So, well done. 664 00:43:53,180 --> 00:43:53,959 Thank you. 665 00:43:53,960 --> 00:43:57,540 Annabelle, I think putting the fish and the curry together was a risk. 666 00:43:59,100 --> 00:44:01,920 Because... King George Whiting is super delicate. 667 00:44:03,160 --> 00:44:07,160 And I was worried that that curry sauce was just going to overpower the fish. 668 00:44:09,000 --> 00:44:13,480 But it was the cook on the hibachi that just went and linked them together. 669 00:44:14,160 --> 00:44:16,900 The butterflying was absolutely spot on. 670 00:44:18,240 --> 00:44:19,660 Not a bone in sight. 671 00:44:19,880 --> 00:44:25,840 The beautiful speed bump charm on the skin was like spot on. The pippies, like 672 00:44:25,840 --> 00:44:27,640 the pippies, they were so fun. 673 00:44:28,040 --> 00:44:32,440 So delicious, so perfectly cooked. And the chili heat was spot on. 674 00:44:32,940 --> 00:44:37,600 This dish is technical, but most importantly, it's flavorful as well. 675 00:44:38,080 --> 00:44:44,100 You've used chili in the perfect way for this dish, particularly with a fish like 676 00:44:44,100 --> 00:44:47,580 that. You know, it's very gentle, sweet flesh. 677 00:44:47,800 --> 00:44:52,740 And to have too intense the chili heat would have just overshadowed the produce 678 00:44:52,740 --> 00:44:53,740 completely. 679 00:44:54,000 --> 00:44:56,100 Can you see how happy we all are? Yeah. 680 00:44:56,340 --> 00:44:59,140 With food like this, it just makes us happy. 681 00:45:00,020 --> 00:45:03,960 Annabelle, you know what happens when you put together a perfect plate of food 682 00:45:03,960 --> 00:45:04,960 like this one? 683 00:45:05,040 --> 00:45:08,280 You're in the running to be up there for the rest of the week. Well done. Thank 684 00:45:08,280 --> 00:45:09,280 you. 685 00:45:10,280 --> 00:45:11,280 Today, 686 00:45:20,560 --> 00:45:23,440 we sent you into the garden to pick the star of your dish. 687 00:45:23,930 --> 00:45:28,690 Chilies. The challenge was all about balance and letting those fiery gems 688 00:45:28,690 --> 00:45:31,550 shine. But chilli is a tricky little thing. 689 00:45:32,230 --> 00:45:36,710 Push the heat too far and it bulldozes every other flavour on the plate. 690 00:45:37,470 --> 00:45:40,470 Hold back too much and they don't get their moment. 691 00:45:41,370 --> 00:45:47,370 But hit that perfect chilli harmony and you take out top dish and win immunity. 692 00:45:48,670 --> 00:45:52,070 We had some great dishes showing chilli at its best. 693 00:45:52,760 --> 00:45:53,960 but it came down to two. 694 00:45:55,280 --> 00:46:01,040 Aaron, your mud crab and chilli sauce, they work together in perfect harmony. 695 00:46:01,360 --> 00:46:03,540 On top of that, just fun to eat. 696 00:46:03,840 --> 00:46:04,840 Great job. 697 00:46:05,360 --> 00:46:12,160 Annabel took a big risk using a delicate fish with a curry sauce, but tied 698 00:46:12,160 --> 00:46:15,920 it perfectly together with smoky flavour from the coals. 699 00:46:16,700 --> 00:46:17,700 Clever cooking. 700 00:46:19,470 --> 00:46:25,410 We think both of your dishes did a fantastic job of celebrating chili. So 701 00:46:25,410 --> 00:46:29,670 he came down to the dish who was hatter perfection. 702 00:46:32,290 --> 00:46:37,890 Which means you are top dish. 703 00:46:41,670 --> 00:46:42,670 Annabelle. 704 00:46:48,590 --> 00:46:53,990 Great. That is, it's a really good feeling. But, like, obviously getting 705 00:46:53,990 --> 00:46:57,230 really good feedback from the judges, it just makes you feel even better. 706 00:46:58,130 --> 00:47:03,470 Haroun, you should be very proud of yourself because what you did today was 707 00:47:03,470 --> 00:47:10,150 amazing. In fact, you were both so close, the size of a bird's 708 00:47:10,150 --> 00:47:12,030 eye chili. 709 00:47:13,210 --> 00:47:14,530 It was that close. 710 00:47:15,530 --> 00:47:16,570 Well done, Annabelle. 711 00:47:17,040 --> 00:47:19,380 You can relax and enjoy your time on the gantry. 712 00:47:19,980 --> 00:47:24,180 Everyone else, there is one more immunity up for grab. 713 00:47:25,900 --> 00:47:29,200 So if you want it, you are going to have to butt your chops. 714 00:47:30,740 --> 00:47:31,900 Good night. Well done. 715 00:47:32,460 --> 00:47:33,460 Hey, everyone. 716 00:47:33,800 --> 00:47:37,800 Woo! Not quick enough. 717 00:47:38,240 --> 00:47:44,660 Tomorrow night, hibachi and 718 00:47:44,660 --> 00:47:45,660 heat week. 719 00:47:46,110 --> 00:47:47,750 Go hand in hand. 720 00:47:48,190 --> 00:47:53,130 But we've unplugged the microwaves and the ovens and the stove tops have been 721 00:47:53,130 --> 00:47:58,750 removed. Your only heat source today are the coals in those hibachis. 722 00:47:59,110 --> 00:48:02,190 Wait a minute. How am I going to actually cook all the other elements for 723 00:48:02,190 --> 00:48:03,129 my dish? 724 00:48:03,130 --> 00:48:04,750 This is crazy. 725 00:48:05,130 --> 00:48:07,650 Trying to make a sauce on a hibachi I've never done before. 726 00:48:08,170 --> 00:48:11,350 I'm going as hard as I can for this challenge today. That spot on the 727 00:48:11,350 --> 00:48:12,350 gantry, it's mine. 728 00:48:12,470 --> 00:48:16,710 I want the community so badly, but I may have bit off a little more than I could 729 00:48:16,710 --> 00:48:17,710 chew. 730 00:48:18,130 --> 00:48:22,110 It kind of seems like the universe is against me with this dish. 731 00:48:22,490 --> 00:48:23,510 Oh, Vin. 732 00:48:24,490 --> 00:48:25,490 Oh, my God.