1 00:00:16,520 --> 00:00:18,200 VINNIE: Good luck. Kill it. 2 00:00:18,200 --> 00:00:20,240 PETRO: Alrighty. 3 00:00:20,240 --> 00:00:21,439 (APPLAUSE) 4 00:00:21,439 --> 00:00:22,999 CONTESTANTS: Oh! 5 00:00:22,999 --> 00:00:24,080 He's in his whites. 6 00:00:24,080 --> 00:00:25,840 Hello, hello, hello! 7 00:00:25,840 --> 00:00:27,480 CASPER: I love it when he's in his chef's whites. 8 00:00:27,480 --> 00:00:28,720 LUKE: He does look good in them. 9 00:00:28,720 --> 00:00:30,000 AARON: He does look great. 10 00:00:30,000 --> 00:00:31,880 Jean-Christophe, he's looking very dapper 11 00:00:31,880 --> 00:00:34,240 in his chef's whites, that's for sure. 12 00:00:34,240 --> 00:00:35,480 Morning. 13 00:00:37,080 --> 00:00:39,800 This week is all about preparing you for the finals. 14 00:00:41,040 --> 00:00:44,560 But the sad truth is not all of you will be there. 15 00:00:46,080 --> 00:00:49,040 Today's elimination won't be easy, 16 00:00:49,040 --> 00:00:50,760 but if you get through it, 17 00:00:50,760 --> 00:00:54,680 you'll be top five of MasterChef 2026. 18 00:00:56,960 --> 00:00:58,480 ANDY: Luke, you've come up clutch 19 00:00:58,480 --> 00:00:59,920 in the last few eliminations. 20 00:00:59,920 --> 00:01:02,480 Like, what happens 21 00:01:02,480 --> 00:01:03,840 if today's the day 22 00:01:03,840 --> 00:01:05,280 that you come up short? 23 00:01:05,280 --> 00:01:07,360 Just miss that top five? 24 00:01:08,720 --> 00:01:09,920 That'd be devastating. 25 00:01:11,360 --> 00:01:13,000 Yeah, these guys are class, 26 00:01:13,000 --> 00:01:16,200 but the one thing I can give is that I'm not going to give up. 27 00:01:17,400 --> 00:01:19,440 Aaron, what have you sacrificed to be here? 28 00:01:20,920 --> 00:01:22,840 Uh... 29 00:01:22,840 --> 00:01:24,560 ..time with my partner. 30 00:01:24,560 --> 00:01:25,680 Um... 31 00:01:27,160 --> 00:01:29,040 ..leaving my family business. 32 00:01:29,040 --> 00:01:30,600 That's a big call, a big decision 33 00:01:30,600 --> 00:01:32,480 to go out on your own, because this is sort of 34 00:01:32,480 --> 00:01:34,520 the first step for you, isn't it? 35 00:01:34,520 --> 00:01:35,960 Yeah. 36 00:01:35,960 --> 00:01:38,080 To make the decision to leave my family business 37 00:01:38,080 --> 00:01:42,400 was probably the hardest thing I've had to do, to date. 38 00:01:42,400 --> 00:01:44,720 I remember that day just like it was yesterday, actually. 39 00:01:44,720 --> 00:01:47,320 I was in my office. I had the letter in my hand. 40 00:01:47,320 --> 00:01:49,440 When my dad was like, "What's this?" I was like... 41 00:01:51,680 --> 00:01:54,640 It took me a minute to actually say. 42 00:01:54,640 --> 00:01:56,600 It was such a hard thing to do, 43 00:01:56,600 --> 00:01:58,360 but I needed to do it. 44 00:01:58,360 --> 00:02:01,320 You know, every...every step I make forward here 45 00:02:01,320 --> 00:02:03,760 is just more validation in my decision, 46 00:02:03,760 --> 00:02:05,720 and makes me want to keep going 47 00:02:05,720 --> 00:02:08,320 because I learn so much more, and I prove to myself 48 00:02:08,320 --> 00:02:11,440 that I am capable, and that, you know? 49 00:02:11,440 --> 00:02:12,960 I have what it takes to go out there. 50 00:02:12,960 --> 00:02:14,720 What's the family saying when you call them, 51 00:02:14,720 --> 00:02:16,640 or when they call you back home? 52 00:02:16,640 --> 00:02:18,399 They're saying that, at this point, 53 00:02:18,399 --> 00:02:21,760 no matter what happens, happens, that I've made them so proud. 54 00:02:21,760 --> 00:02:23,160 Um... 55 00:02:29,920 --> 00:02:32,679 Yeah. It feels good to make them proud. 56 00:02:32,679 --> 00:02:33,999 Yeah. 57 00:02:33,999 --> 00:02:36,319 To make it to top five, 58 00:02:36,319 --> 00:02:39,439 it just proved that I knew what I was doing, 59 00:02:39,439 --> 00:02:41,599 that I made the right choice. 60 00:02:41,599 --> 00:02:45,039 And I'm going down a path that is right for me. 61 00:02:46,199 --> 00:02:48,239 You may have already guessed 62 00:02:48,239 --> 00:02:49,919 which judge has set today's challenge. 63 00:02:49,919 --> 00:02:52,239 (LAUGHTER) 64 00:02:52,239 --> 00:02:54,679 So, you won't be surprised when I tell you 65 00:02:54,679 --> 00:02:57,519 it's been set by a multi-Michelin starred, 66 00:02:57,519 --> 00:02:59,839 classically trained French chef. 67 00:03:00,839 --> 00:03:02,839 What you might not know 68 00:03:02,839 --> 00:03:06,079 is our resident Frenchie is also an expert saucier. 69 00:03:07,119 --> 00:03:08,599 Over to you, Jean-Christophe. 70 00:03:08,599 --> 00:03:10,839 Oh, yes. (CHUCKLES) 71 00:03:10,839 --> 00:03:12,399 I've always loved something saucy. 72 00:03:12,399 --> 00:03:13,879 (LAUGHTER) 73 00:03:17,799 --> 00:03:20,239 Sauces are one of the foundations 74 00:03:20,239 --> 00:03:22,319 of French cooking. 75 00:03:22,319 --> 00:03:25,479 And I'm going to show you two of my favourites. 76 00:03:25,479 --> 00:03:27,119 Are you ready? 77 00:03:27,119 --> 00:03:29,559 Come on, allez, allez! Vinnie, too. 78 00:03:31,319 --> 00:03:33,799 A Jean-Christophe sauce masterclass 79 00:03:33,799 --> 00:03:36,679 is like really, really valuable, 80 00:03:36,679 --> 00:03:38,519 especially at this point in the comp. 81 00:03:38,519 --> 00:03:41,519 I mean, French basic techniques are, like, the foundations 82 00:03:41,519 --> 00:03:42,839 of a lot of cooking. 83 00:03:42,839 --> 00:03:44,999 And if you are able to nail those basics, 84 00:03:44,999 --> 00:03:46,479 like, you can do a lot. 85 00:03:46,479 --> 00:03:47,999 In French cooking, 86 00:03:47,999 --> 00:03:50,239 there are five mother sauces. 87 00:03:51,319 --> 00:03:53,519 I'm going to show you two of them. 88 00:03:53,519 --> 00:03:56,279 One is sauce espagnole, 89 00:03:56,279 --> 00:03:59,799 and one is sauce veloute. 90 00:03:59,799 --> 00:04:04,679 So, sauce espagnole will go with anything like red meat, 91 00:04:04,679 --> 00:04:06,799 especially something which has been grilled, 92 00:04:06,799 --> 00:04:08,279 barbecue. 93 00:04:08,279 --> 00:04:12,479 Now, there is no great cooking without a good stock. 94 00:04:12,479 --> 00:04:14,919 The stock is the heart. 95 00:04:14,919 --> 00:04:16,679 This is beef veal 96 00:04:16,679 --> 00:04:19,119 mixed with a mirepoix. 97 00:04:19,119 --> 00:04:20,879 The stock takes time to be reduced. 98 00:04:20,879 --> 00:04:23,559 What we do now, we are going to make a sauce. 99 00:04:23,559 --> 00:04:25,679 So, I've got a pan which is hot. 100 00:04:27,079 --> 00:04:29,879 And we're going to introduce a little bit of butter. 101 00:04:29,879 --> 00:04:31,439 We're going to make a roux. 102 00:04:31,439 --> 00:04:33,439 And the roux is basically speaking... 103 00:04:33,439 --> 00:04:34,999 It's just a thickening agent. 104 00:04:36,199 --> 00:04:39,999 So, we're gonna make it aromatic by using a bouquet garni. 105 00:04:39,999 --> 00:04:42,439 We're gonna add to it some shallots, 106 00:04:42,439 --> 00:04:44,679 just for some flavours. 107 00:04:44,679 --> 00:04:45,999 A bit of garlic. 108 00:04:45,999 --> 00:04:48,359 Even with the skin, it doesn't matter. 109 00:04:48,359 --> 00:04:50,159 And then, 110 00:04:50,159 --> 00:04:53,559 when the butter is colouring enough, we add the flour. 111 00:04:53,559 --> 00:04:56,159 So, always equal the fat, 112 00:04:56,159 --> 00:04:58,399 the content of butter, 113 00:04:58,399 --> 00:04:59,879 and the flour. 114 00:05:00,919 --> 00:05:04,559 This is a good stage to add flavour to your sauce. 115 00:05:04,559 --> 00:05:06,879 I've added some rosemary and thyme. 116 00:05:06,879 --> 00:05:08,479 You can add your spices. 117 00:05:08,479 --> 00:05:10,039 You can use cinnamon stick, 118 00:05:10,039 --> 00:05:13,760 bay leaves, curry powder, smoked paprika. 119 00:05:13,760 --> 00:05:16,080 So, when you come to this colour, 120 00:05:16,080 --> 00:05:18,359 then we start adding tomato paste. 121 00:05:19,479 --> 00:05:21,919 And the reference of 'espagnole', 122 00:05:21,919 --> 00:05:24,400 if you look back in the time, 123 00:05:24,400 --> 00:05:26,679 the red colour of the sauce, 124 00:05:26,679 --> 00:05:29,319 which is colour of the Spanish flag. 125 00:05:29,319 --> 00:05:31,039 Ah! Yum. 126 00:05:31,039 --> 00:05:34,679 Gradually, we just add the stock. 127 00:05:37,400 --> 00:05:39,440 It's really interesting watching Jean-Christophe 128 00:05:39,440 --> 00:05:40,600 make these sauces. 129 00:05:40,600 --> 00:05:42,680 Now, one thing I haven't done yet is seasoning. 130 00:05:42,680 --> 00:05:44,800 The thing that I'm picking up from this 131 00:05:44,800 --> 00:05:47,000 is where you can put flavour in. 132 00:05:47,000 --> 00:05:48,760 And then, we balance it 133 00:05:48,760 --> 00:05:50,120 with different things, 134 00:05:50,120 --> 00:05:51,880 like honey. 135 00:05:51,880 --> 00:05:53,320 This is what I use. 136 00:05:53,320 --> 00:05:55,080 I think it's more subtle, but you can use sugar. 137 00:05:55,080 --> 00:05:57,800 You can use any type of sweetness here. 138 00:05:57,800 --> 00:06:00,680 But sweetness - acidity. 139 00:06:00,680 --> 00:06:03,320 So, it can be two choices - lemon, vinegar. 140 00:06:03,320 --> 00:06:05,520 ANNABEL: He's really breaking down the steps 141 00:06:05,520 --> 00:06:07,400 for how to layer flavours at different points, 142 00:06:07,400 --> 00:06:10,120 in building this sauce really well. 143 00:06:10,120 --> 00:06:11,560 So, this is another stage 144 00:06:11,560 --> 00:06:14,640 where you can change your idea and add some flavours. 145 00:06:14,640 --> 00:06:17,240 For example, I could have 146 00:06:17,240 --> 00:06:18,480 a little bit 147 00:06:18,480 --> 00:06:20,320 of bitter chocolate. 148 00:06:21,360 --> 00:06:22,920 So, you can have a bit of vanilla. 149 00:06:22,920 --> 00:06:24,320 You can use a bit of soya sauce. 150 00:06:24,320 --> 00:06:26,040 You can have anything. 151 00:06:26,040 --> 00:06:28,320 I'm understanding, like, the foundations 152 00:06:28,320 --> 00:06:30,040 of how to build these sauces. 153 00:06:30,040 --> 00:06:32,680 So, then, you can take that and tailor it, 154 00:06:32,680 --> 00:06:34,520 and put your own little spin on it, which is cool. 155 00:06:34,520 --> 00:06:36,359 One little trick that I do, 156 00:06:36,359 --> 00:06:37,439 which is bizarre... 157 00:06:37,439 --> 00:06:39,359 You will think, "In French cooking, 158 00:06:39,359 --> 00:06:41,039 "adding ginger in your sauce?" 159 00:06:41,039 --> 00:06:44,280 Yes, and I noticed it worked very well. 160 00:06:44,280 --> 00:06:46,080 So, this is my sauce espagnole. 161 00:06:47,280 --> 00:06:49,919 Michelin-star sauce. Yeah. 162 00:06:52,559 --> 00:06:55,199 Now, I'm going to show you my sauce veloute. 163 00:06:55,199 --> 00:06:58,479 And a sauce veloute will go with anything 164 00:06:58,479 --> 00:07:00,239 like white meat, fish. 165 00:07:00,239 --> 00:07:02,639 So, you start the same way, with the roux, 166 00:07:02,639 --> 00:07:05,359 except having the roux which has been coloured to brown, 167 00:07:05,359 --> 00:07:07,359 you keep it nice and blonde. 168 00:07:07,359 --> 00:07:09,879 Why? Because the veloute sauce 169 00:07:09,879 --> 00:07:12,839 will end up to become a white sauce. 170 00:07:12,839 --> 00:07:14,759 AARON: Getting a masterclass from Jean-Christophe is amazing. 171 00:07:14,759 --> 00:07:16,719 Learning directly 172 00:07:16,719 --> 00:07:18,919 from a Michelin-starred chef. 173 00:07:18,919 --> 00:07:20,559 Then, we add the flour. 174 00:07:21,679 --> 00:07:23,479 So, do you remember the amount 175 00:07:23,479 --> 00:07:25,039 of flour and butter, which is...? 176 00:07:25,039 --> 00:07:26,159 PETRO: One to one. 177 00:07:26,159 --> 00:07:27,879 JEAN-CHRISTOPHE: Exactly. Well done. 178 00:07:27,879 --> 00:07:29,879 This is definitely, like, inspiring me 179 00:07:29,879 --> 00:07:32,639 to put a spin on my sauces. 180 00:07:33,879 --> 00:07:38,679 Now, you can add some wine if you want, some alcohol. 181 00:07:38,679 --> 00:07:40,079 This just adds to my wheelhouse, 182 00:07:40,079 --> 00:07:44,239 and hopefully I can use that to get past this elimination. 183 00:07:44,239 --> 00:07:46,439 If you don't want the flavour of alcohol, 184 00:07:46,439 --> 00:07:48,199 you can use grape juice, orange juice. 185 00:07:48,199 --> 00:07:50,279 You can use anything. It's absolutely fantastic. 186 00:07:50,279 --> 00:07:51,679 There is no limit. 187 00:07:51,679 --> 00:07:54,079 And then, we add the stock. 188 00:07:54,079 --> 00:07:55,999 So, I will be using chicken stock. 189 00:07:55,999 --> 00:07:57,599 You can use seafood. 190 00:07:57,599 --> 00:07:59,479 You can use shellfish, 191 00:07:59,479 --> 00:08:02,119 pass it through a sieve several times if you can. 192 00:08:02,119 --> 00:08:03,639 Yummy! 193 00:08:03,639 --> 00:08:07,159 Going to give you an idea of two different plates, yeah? 194 00:08:07,159 --> 00:08:08,839 Using both sauces, you've got 195 00:08:08,839 --> 00:08:11,439 a lovely piece of beef 196 00:08:11,439 --> 00:08:14,719 with a nice pomme mousseline. 197 00:08:16,359 --> 00:08:19,159 Then, we have poached chicken supreme 198 00:08:19,159 --> 00:08:21,359 with a wilted endive. 199 00:08:23,879 --> 00:08:25,479 Bon appetit. 200 00:08:36,039 --> 00:08:38,439 CASPER: Jean-Christophe's espagnole tastes amazing. 201 00:08:38,439 --> 00:08:40,559 It's really, really rich. 202 00:08:40,559 --> 00:08:42,519 Like, you can taste the depth in it. 203 00:08:42,519 --> 00:08:44,519 The veloute, served with that poached chicken, 204 00:08:44,519 --> 00:08:46,359 as well, is, like, a perfect pairing. 205 00:08:47,959 --> 00:08:49,959 It doesn't overpower the chicken. 206 00:08:49,959 --> 00:08:51,519 It's delicious. 207 00:08:51,519 --> 00:08:52,599 I love that. 208 00:08:54,599 --> 00:08:57,399 But the energy in the room is pretty tense. 209 00:08:57,399 --> 00:09:00,839 It's elimination, and everyone in here is really good cooks. 210 00:09:00,839 --> 00:09:04,759 Michelin-star chef and saucier Jean-Christophe Novelli. 211 00:09:04,759 --> 00:09:06,559 Thank you. Woo! 212 00:09:06,559 --> 00:09:07,719 (APPLAUSE) 213 00:09:08,799 --> 00:09:11,799 Jean-Christophe has showed you two beautiful 214 00:09:11,799 --> 00:09:13,479 and versatile sauces. 215 00:09:13,479 --> 00:09:15,679 Now, you need to choose one 216 00:09:15,679 --> 00:09:17,679 and pair it with the perfect dish. 217 00:09:19,159 --> 00:09:21,319 We're giving you 75 minutes 218 00:09:21,319 --> 00:09:22,919 and an open pantry and garden. 219 00:09:24,599 --> 00:09:27,399 There are so many ways you can add your signature touch 220 00:09:27,399 --> 00:09:29,439 to either sauce. 221 00:09:29,439 --> 00:09:30,919 What flavours you use 222 00:09:30,919 --> 00:09:33,719 and the direction that you take is totally up to you. 223 00:09:34,799 --> 00:09:37,679 The least impressive dish will send its maker home. 224 00:09:39,399 --> 00:09:41,599 Jean-Christophe, any last words? 225 00:09:41,599 --> 00:09:43,999 I can see you've been taking some notes, which is great. 226 00:09:43,999 --> 00:09:46,959 Your time starts now. 227 00:09:46,959 --> 00:09:48,039 Good luck. Good luck. 228 00:09:48,039 --> 00:09:49,319 ANNABEL: Sorry. 229 00:09:57,279 --> 00:09:58,719 Chives, chives, chives! 230 00:09:58,719 --> 00:09:59,879 Definitely feeling inspired. 231 00:09:59,879 --> 00:10:01,079 Those sauces are so versatile. 232 00:10:01,079 --> 00:10:03,639 Like, we can add whatever we want, our own flair. 233 00:10:03,639 --> 00:10:05,599 Like, the world's our bloody oyster, 234 00:10:05,599 --> 00:10:07,239 which direction you want to go. 235 00:10:07,239 --> 00:10:08,919 So, you made up your mind, yeah? Uh-huh. 236 00:10:08,919 --> 00:10:10,319 You know exactly what you want to do. 237 00:10:10,319 --> 00:10:12,159 Same for you, Aaron? Exactly what I want to do. 238 00:10:12,159 --> 00:10:14,399 I want to do a bloody good job. 239 00:10:14,399 --> 00:10:15,919 Not just because I want to stay in the comp, 240 00:10:15,919 --> 00:10:18,599 but because I want to do it for Jean-Christophe as well. 241 00:10:18,599 --> 00:10:19,839 Cream. 242 00:10:20,999 --> 00:10:22,199 PETRO: Oh, that's right. 243 00:10:22,199 --> 00:10:24,079 Celeriac. 244 00:10:24,079 --> 00:10:25,599 I'm thinking of the two sauces, 245 00:10:25,599 --> 00:10:27,879 and I'm thinking, "Which one's going 246 00:10:27,879 --> 00:10:29,959 "to pack a bigger punch in my dish?" 247 00:10:29,959 --> 00:10:31,359 You're making a veloute? 248 00:10:31,359 --> 00:10:32,599 Uh, no. No? 249 00:10:32,599 --> 00:10:33,879 I'm making a version of the espagnole. 250 00:10:33,879 --> 00:10:35,199 Ooh. 251 00:10:36,199 --> 00:10:38,559 Go, Petro. Go, Petro! 252 00:10:38,559 --> 00:10:40,199 He's got a big duck in his hand. 253 00:10:40,199 --> 00:10:41,599 POH: A duck? SOFIA: Yep. 254 00:10:41,599 --> 00:10:45,239 PETRO: So, my dish will be a pan-seared duck breast, 255 00:10:45,239 --> 00:10:47,599 with a dark sauce and fig gastrique 256 00:10:47,599 --> 00:10:50,319 and some celeriac puree. 257 00:10:50,319 --> 00:10:51,839 I've chosen to cook this dish 258 00:10:51,839 --> 00:10:53,759 because I haven't cooked anything 259 00:10:53,759 --> 00:10:55,839 that's classical French yet, 260 00:10:55,839 --> 00:10:57,759 and I've never cooked duck in the kitchen either. 261 00:10:57,759 --> 00:10:59,599 So, I feel like this is a way 262 00:10:59,599 --> 00:11:02,799 to push myself and to showcase my skills. 263 00:11:02,799 --> 00:11:04,039 I think I'm going to be able 264 00:11:04,039 --> 00:11:06,399 to pack some big-hitting flavours 265 00:11:06,399 --> 00:11:09,519 in the dark sauce of the espagnole. 266 00:11:11,199 --> 00:11:14,839 Jean-Christophe has given us pre-prepared stock, 267 00:11:14,839 --> 00:11:16,079 which I'll also be using, 268 00:11:16,079 --> 00:11:17,759 but I'll be boosting that 269 00:11:17,759 --> 00:11:19,679 with adding duck bones. 270 00:11:19,679 --> 00:11:21,519 I'll be adding a mirepoix, 271 00:11:21,519 --> 00:11:24,639 which is celery, carrot and shallots. 272 00:11:24,639 --> 00:11:27,159 I'll be adding cognac. 273 00:11:27,159 --> 00:11:29,639 I want to pack as much flavour in as I can. 274 00:11:29,639 --> 00:11:32,799 There's a lot riding on this. 275 00:11:32,799 --> 00:11:35,839 It would mean so much to make top five. 276 00:11:35,839 --> 00:11:37,439 I love this competition, 277 00:11:37,439 --> 00:11:38,839 I've got more to offer, 278 00:11:38,839 --> 00:11:40,759 and I really don't want to be going home today. 279 00:11:42,119 --> 00:11:43,599 Go, Caspy! 280 00:11:43,599 --> 00:11:44,959 Ooh-hoo-hoo-hoo! 281 00:11:44,959 --> 00:11:46,519 That's a big dog, mate. 282 00:11:46,519 --> 00:11:47,759 CASPER: It's big dog, mate. 283 00:11:49,719 --> 00:11:52,399 Come on, Annabel. Come on, Annabel! 284 00:11:53,599 --> 00:11:55,479 Let me carry that for you. Thank you. 285 00:11:55,479 --> 00:11:57,359 Bloody hell, it's... (LAUGHS) Hurry up. 286 00:11:57,359 --> 00:11:59,119 Come on, Lukey! 287 00:12:00,079 --> 00:12:02,239 Orange juice! Orange juice, yeah. 288 00:12:06,959 --> 00:12:08,919 Jean-Christophe, it was so lovely to see you 289 00:12:08,919 --> 00:12:10,799 in your chef's whites, in your element. 290 00:12:10,799 --> 00:12:12,399 I felt like I was in your cooking school, 291 00:12:12,399 --> 00:12:16,039 and it's just so great to see all of them just 292 00:12:16,039 --> 00:12:20,399 so wide-eyed, watching you teach them these foundational skills. 293 00:12:20,399 --> 00:12:22,679 And I'm so excited for today's challenge. 294 00:12:22,679 --> 00:12:24,359 What do you want to see today? 295 00:12:24,359 --> 00:12:26,919 So, I want them to put a bit of 'je ne sais quoi' 296 00:12:26,919 --> 00:12:28,599 into one of those two sauces 297 00:12:28,599 --> 00:12:30,199 to make it something very different, 298 00:12:30,199 --> 00:12:33,119 something new, something that might even inspire me. 299 00:12:33,119 --> 00:12:35,799 Combine the sauce with the right ingredients, 300 00:12:35,799 --> 00:12:39,639 the right proteins, and try to make sure it balances well 301 00:12:39,639 --> 00:12:41,199 as a finishing product. 302 00:12:41,199 --> 00:12:43,679 Need to get both of those things really right 303 00:12:43,679 --> 00:12:45,559 because the bottom dish is going home today. 304 00:12:45,559 --> 00:12:46,919 Yeah. Yes. 305 00:12:48,879 --> 00:12:50,239 ANNABEL: Poor fish died in vain. 306 00:12:51,439 --> 00:12:53,439 Oh, it's got teeth! Come on, Annabel! 307 00:12:53,439 --> 00:12:54,479 CPR, mate. 308 00:12:54,479 --> 00:12:55,999 (CHUCKLES) 309 00:12:55,999 --> 00:12:57,919 I'm gonna go with a blue-eye cod today, 310 00:12:57,919 --> 00:12:59,719 and I'm gonna do the veloute. 311 00:12:59,719 --> 00:13:02,479 I appreciate a good sauce, so I think my strategy 312 00:13:02,479 --> 00:13:03,959 is to just do something that's really going 313 00:13:03,959 --> 00:13:05,559 to hero the sauce. 314 00:13:05,559 --> 00:13:06,999 I'm thinking of the veloute, 315 00:13:06,999 --> 00:13:08,799 and I remember tasting it, being like, 316 00:13:08,799 --> 00:13:11,079 "I can literally add whatever flavour I want to this." 317 00:13:11,079 --> 00:13:12,879 And I'm thinking, you know, 318 00:13:12,879 --> 00:13:14,679 what would kind of be fun 319 00:13:14,679 --> 00:13:17,759 is, like, a play on, like, a fish and chips. 320 00:13:17,759 --> 00:13:18,959 I feel like, with a fish and chips, 321 00:13:18,959 --> 00:13:21,199 the really, really good thing about it is, like, 322 00:13:21,199 --> 00:13:23,159 that beautiful sauce that goes with it. 323 00:13:23,159 --> 00:13:24,479 I'm not going to, like, do a tartare, 324 00:13:24,479 --> 00:13:26,519 but I want to do a little bit of a play on it. 325 00:13:26,519 --> 00:13:30,599 I want to use the head and the wings and the tail 326 00:13:30,599 --> 00:13:33,759 to make a beautiful fish stock for the base for this veloute. 327 00:13:35,719 --> 00:13:37,679 And then, I'm going to add the capers, 328 00:13:37,679 --> 00:13:40,199 some lemon juice, some parsley, some dill, 329 00:13:40,199 --> 00:13:42,799 some chives and Dijon mustard 330 00:13:42,799 --> 00:13:45,679 because it's a French sauce challenge. 331 00:13:45,679 --> 00:13:48,239 And it wouldn't be a French sauce without a bit of Dijon. 332 00:13:49,439 --> 00:13:52,079 Just lost a couple of garlics. That's OK. 333 00:13:52,079 --> 00:13:53,399 Far out! 334 00:13:57,559 --> 00:13:59,599 JEAN-CHRISTOPHE: So, I guess, if you got fish, you're going 335 00:13:59,599 --> 00:14:01,679 to be doing a veloute? CASPER: Yep. 336 00:14:01,679 --> 00:14:03,199 Good choice. 337 00:14:03,199 --> 00:14:05,079 I'm going to make my own fish stock. 338 00:14:06,919 --> 00:14:09,839 I really want to make it more of a richer veloute. 339 00:14:09,839 --> 00:14:12,639 So, not as light as Jean-Christophe's today. 340 00:14:12,639 --> 00:14:14,839 It's going to pair really well with that more robust 341 00:14:14,839 --> 00:14:17,119 cooking style that I will have on my fish. 342 00:14:18,359 --> 00:14:19,359 Hey, Casper. 343 00:14:19,359 --> 00:14:20,759 Hello. How are you guys going? How are you going? 344 00:14:20,759 --> 00:14:22,039 How are you? I'm good. Yeah. 345 00:14:22,039 --> 00:14:23,439 So, tell us what you're making today. 346 00:14:23,439 --> 00:14:25,079 So, today, I'm going to be doing some blue-eye cod 347 00:14:25,079 --> 00:14:27,079 on the hibachi, and then I'm going 348 00:14:27,079 --> 00:14:28,839 to be pairing with that a veloute. 349 00:14:28,839 --> 00:14:32,319 So, I'll do a fish stock with some sauteed fennel. 350 00:14:32,319 --> 00:14:33,519 And I'm also going to do 351 00:14:33,519 --> 00:14:35,879 the Japanese ingredients that I'm, I guess, familiar with. 352 00:14:35,879 --> 00:14:37,239 When you gave the demonstration up the front, 353 00:14:37,239 --> 00:14:38,399 you could see every single point 354 00:14:38,399 --> 00:14:40,039 where you can put that flavour in. 355 00:14:40,039 --> 00:14:41,159 Yes. 356 00:14:41,159 --> 00:14:43,079 So, when you're putting in the wine, in the veloute... 357 00:14:43,079 --> 00:14:44,479 Yes. ..I can put sake in, 358 00:14:44,479 --> 00:14:46,039 and I can put, like, a little bit of white soy, and I can 359 00:14:46,039 --> 00:14:47,599 use mirin to sweeten it. Yeah. Just think about that... 360 00:14:47,599 --> 00:14:49,079 Um-hm. 361 00:14:49,079 --> 00:14:51,799 ..because I think there is a chance that that charriness 362 00:14:51,799 --> 00:14:54,079 of the fish, if you really go for it... 363 00:14:54,079 --> 00:14:56,599 Yeah. ..might overpower 364 00:14:56,599 --> 00:14:59,799 all those beautiful, gentle flavours in the veloute. 365 00:15:10,639 --> 00:15:12,799 Your sauce and your dish must work very well together, 366 00:15:12,799 --> 00:15:14,199 in harmony. Yeah. 367 00:15:14,199 --> 00:15:15,319 Good luck. Thank you. 368 00:15:15,319 --> 00:15:17,319 Good luck, Casper. Well done. 369 00:15:17,319 --> 00:15:19,039 Knowing the concerns that the judges have, 370 00:15:19,039 --> 00:15:21,039 I'm really going to have to focus and make sure 371 00:15:21,039 --> 00:15:22,799 that the fish doesn't overpower the sauce. 372 00:15:22,799 --> 00:15:24,959 Just going to pump this a little bit. 373 00:15:24,959 --> 00:15:26,079 I had that same thought, 374 00:15:26,079 --> 00:15:28,319 like, making my veloute a bit more robust. 375 00:15:28,319 --> 00:15:30,399 So, that's why I've gone for a bit of a char on my veg, 376 00:15:30,399 --> 00:15:32,319 and I'm going to go for, like, a bit more colour 377 00:15:32,319 --> 00:15:34,039 on my fish for my veloute, 378 00:15:34,039 --> 00:15:36,359 so it does have a bit more body. 379 00:15:36,359 --> 00:15:37,519 OK, guys, 380 00:15:37,519 --> 00:15:39,559 I can smell... (SNIFFS) ..something saucy. 381 00:15:39,559 --> 00:15:40,919 One hour to go. 382 00:15:40,919 --> 00:15:42,879 (CHUCKLES) (CHEERING AND APPLAUSE) 383 00:15:47,319 --> 00:15:49,919 What's happening, Aaron? What are you making? 384 00:15:49,919 --> 00:15:51,799 AARON: I'm taking inspiration from the veloute, 385 00:15:51,799 --> 00:15:53,039 and I'm going to try and impart 386 00:15:53,039 --> 00:15:54,439 some Asian flavours into it as well, 387 00:15:54,439 --> 00:15:55,719 just to make it a bit fusion-y. 388 00:15:55,719 --> 00:15:58,279 And I'm trying to make a sort of seafood sauce 389 00:15:58,279 --> 00:15:59,439 with a trio of seafood - 390 00:15:59,439 --> 00:16:01,359 so I've got mussels, pipis and scallops. 391 00:16:01,359 --> 00:16:03,599 Yum. Beautiful. 392 00:16:03,599 --> 00:16:05,959 Generally, it represents who I am and where I want to go. 393 00:16:05,959 --> 00:16:10,159 So, you know, I really want to have Asian-inspired dishes 394 00:16:10,159 --> 00:16:12,559 that have French techniques and, like, cooking techniques 395 00:16:12,559 --> 00:16:13,879 and all that as well, 396 00:16:13,879 --> 00:16:15,559 just to bring my little flair 397 00:16:15,559 --> 00:16:17,999 to the things that I learned along the way. 398 00:16:17,999 --> 00:16:19,679 This dish is all about the sauce, 399 00:16:19,679 --> 00:16:21,239 so I'm slowly building it up. 400 00:16:21,239 --> 00:16:23,559 Going into the stock, there's a lot 401 00:16:23,559 --> 00:16:25,639 of classical French flavours and aromats, 402 00:16:25,639 --> 00:16:27,759 but I'm imparting that Asian side 403 00:16:27,759 --> 00:16:31,479 by using Shaoxing wine and white soy, 404 00:16:31,479 --> 00:16:33,919 some rice wine vinegar, as well, to add a bit of brightness. 405 00:16:33,919 --> 00:16:35,119 Aaron, you're doing veloute, yeah? 406 00:16:35,119 --> 00:16:36,319 Yeah. 407 00:16:36,319 --> 00:16:38,679 But I don't want it to be overpowering. 408 00:16:38,679 --> 00:16:41,599 In my mind, it's not meant to be either Asian-forward 409 00:16:41,599 --> 00:16:43,439 or European-forward. 410 00:16:43,439 --> 00:16:45,799 It's supposed to be... 411 00:16:47,039 --> 00:16:48,679 ..a fusion. 412 00:16:52,559 --> 00:16:54,039 What are you making, Luke? 413 00:16:55,319 --> 00:16:56,839 LUKE: I'm trying to get some breadcrumbs. 414 00:16:56,839 --> 00:16:58,959 I've been in the most eliminations out of anyone, 415 00:16:58,959 --> 00:17:00,399 by, like, a country mile. 416 00:17:01,639 --> 00:17:03,079 But just giving that extra 10%, 417 00:17:03,079 --> 00:17:04,679 or just adding this extra element, 418 00:17:04,679 --> 00:17:07,159 or just pushing the last five to ten seconds has managed 419 00:17:07,159 --> 00:17:09,599 to save me from elimination so many times. 420 00:17:09,599 --> 00:17:11,119 Today, I'm trying to channel that 421 00:17:11,119 --> 00:17:14,479 and put up a dish that is going to blow the judges away. 422 00:17:14,479 --> 00:17:16,119 Today, I'm gonna go with the espagnole. 423 00:17:16,119 --> 00:17:18,599 I'm going to try and pair it with this beautiful lamb rack, 424 00:17:18,599 --> 00:17:19,839 and make it kind of bougie. 425 00:17:19,839 --> 00:17:22,399 A lamb rack on its own really isn't enough, 426 00:17:22,399 --> 00:17:24,199 so we're gonna have to elevate it a little bit. 427 00:17:24,199 --> 00:17:26,279 I want to go with kind of a Middle Eastern vibe. 428 00:17:26,279 --> 00:17:28,799 Spice the lamb rack with some hazelnuts, 429 00:17:28,799 --> 00:17:29,919 cumin, coriander, 430 00:17:29,919 --> 00:17:32,439 and then go orange into the sauce. 431 00:17:32,439 --> 00:17:34,439 Chuck in a little bit of black garlic in there as well. 432 00:17:34,439 --> 00:17:36,079 And then, I'm thinking just, like, some nice 433 00:17:36,079 --> 00:17:37,399 oven-roasted figs, 434 00:17:37,399 --> 00:17:38,919 some Brussels sprouts. 435 00:17:38,919 --> 00:17:40,759 I'm not quite sure about the other elements. 436 00:17:40,759 --> 00:17:43,119 I've got the lamb and the sauce, and I'm gonna nail those. 437 00:17:43,119 --> 00:17:45,479 And everything else will just work with it. 438 00:17:45,479 --> 00:17:47,199 My plan is to make sure 439 00:17:47,199 --> 00:17:48,799 that I've got all my other elements done, 440 00:17:48,799 --> 00:17:50,159 and then start on the sauce. 441 00:17:50,159 --> 00:17:52,439 The plan for this lamb is medium rare, 442 00:17:52,439 --> 00:17:54,239 so I'm just sealing the outside now. 443 00:17:54,239 --> 00:17:55,319 I'm then going to crust it, 444 00:17:55,319 --> 00:17:57,679 and then I'm going to put it in the oven. 445 00:17:57,679 --> 00:17:59,919 How you doing, Lukey? Looks very nice. 446 00:17:59,919 --> 00:18:01,639 Nice, French. Yeah. Thanks, brother. 447 00:18:03,239 --> 00:18:06,439 Watching Luke put his crust on his lamb... 448 00:18:08,159 --> 00:18:10,679 ..there's a really thick piece of fat cap 449 00:18:10,679 --> 00:18:12,039 on that lamb rack 450 00:18:12,039 --> 00:18:13,999 that he hasn't really rendered down. 451 00:18:13,999 --> 00:18:16,079 I'm hoping that it renders well in the oven, 452 00:18:16,079 --> 00:18:17,159 because if not, 453 00:18:17,159 --> 00:18:19,399 that could be a really big issue for his final dish. 454 00:18:20,759 --> 00:18:23,399 But at the same time, having watched Luke, 455 00:18:23,399 --> 00:18:25,719 this man just turns it on during eliminations, 456 00:18:25,719 --> 00:18:27,879 and he pulls it out very, very well. 457 00:18:27,879 --> 00:18:29,399 Nice. 458 00:18:29,399 --> 00:18:31,399 Can move on to my figs. 459 00:18:31,399 --> 00:18:32,679 What would you have done? 460 00:18:32,679 --> 00:18:34,439 Veloute or espagnole, Vinnie? Espagnole. 461 00:18:34,439 --> 00:18:36,279 Espagnole! My favourite. 462 00:18:36,279 --> 00:18:37,479 (CHUCKLES) 463 00:18:37,479 --> 00:18:39,679 POH: You don't have all day to veloute - 464 00:18:39,679 --> 00:18:41,039 30 minutes to go! 465 00:18:41,039 --> 00:18:42,799 (APPLAUSE) 466 00:18:49,399 --> 00:18:50,759 ANNABEL: Nice. 467 00:18:51,719 --> 00:18:53,319 I'm just trying to make some fish and chips, 468 00:18:53,319 --> 00:18:55,839 but, like, obviously, my take on it. 469 00:18:55,839 --> 00:18:57,719 I'm going to use the veloute as a sauce. 470 00:18:57,719 --> 00:18:59,959 So, I, like, have a fish stock, and I'm going to flavour it 471 00:18:59,959 --> 00:19:01,519 with, like, similar flavourings, 472 00:19:01,519 --> 00:19:02,959 like, I guess, a play on a tartare. 473 00:19:04,599 --> 00:19:05,999 My stock tastes awesome. 474 00:19:05,999 --> 00:19:08,559 I've really extracted enough fish flavour, 475 00:19:08,559 --> 00:19:11,999 and starting to form the base of this veloute. 476 00:19:11,999 --> 00:19:14,679 I'm flavouring it with capers, some lemon juice, 477 00:19:14,679 --> 00:19:16,439 some parsley, some dill. 478 00:19:16,439 --> 00:19:18,639 I'm going to add a little bit of my own flair 479 00:19:18,639 --> 00:19:20,239 with some Dijon mustard. 480 00:19:20,239 --> 00:19:21,799 And I'm going to add my little secret weapon - 481 00:19:21,799 --> 00:19:23,439 some shirodashi 482 00:19:23,439 --> 00:19:26,079 because that goes with seafood so well - 483 00:19:26,079 --> 00:19:28,279 and just leave it to develop those flavours. 484 00:19:28,279 --> 00:19:30,639 I need to crack on with my potatoes now. 485 00:19:30,639 --> 00:19:32,359 VINNIE: Are they just spuds, nothing else? 486 00:19:32,359 --> 00:19:33,399 Nothing else. 487 00:19:34,479 --> 00:19:38,319 These chips that I'm attempting have about 50 million steps. 488 00:19:38,319 --> 00:19:41,239 They're, like, potato that I am grating, 489 00:19:41,239 --> 00:19:43,439 and then I am steaming in the microwave 490 00:19:43,439 --> 00:19:45,399 until just cooked. 491 00:19:45,399 --> 00:19:47,319 OK, gonna make the butter. 492 00:19:49,079 --> 00:19:50,279 Just making my butter 493 00:19:50,279 --> 00:19:52,039 to put through my hash brown mixture 494 00:19:52,039 --> 00:19:53,439 to, like, bind it together. 495 00:19:53,439 --> 00:19:55,319 And then, I'm going to get that into the blast chiller 496 00:19:55,319 --> 00:19:56,679 and compress it down. 497 00:19:56,679 --> 00:19:58,959 And then, I need to freeze it, chop it up, 498 00:19:58,959 --> 00:20:02,599 fry it at 160 degrees, take it out, cool that, 499 00:20:02,599 --> 00:20:04,879 and then fry it again at 180. 500 00:20:04,879 --> 00:20:06,559 I would like my hash browns to be frying 501 00:20:06,559 --> 00:20:07,799 at 20 minutes to go, 502 00:20:07,799 --> 00:20:09,359 so I'm going to make sure that happens. 503 00:20:09,359 --> 00:20:10,679 This is definitely something 504 00:20:10,679 --> 00:20:12,959 I'm attempting for the first time, 505 00:20:12,959 --> 00:20:16,919 which, on an elimination day, is maybe not the smartest idea, 506 00:20:16,919 --> 00:20:19,719 but I think it makes sense in my head. 507 00:20:23,479 --> 00:20:25,199 How you doing, Lukey? LUKE: Good, big dog. 508 00:20:25,199 --> 00:20:26,719 I've got my lamb in the oven, 509 00:20:26,719 --> 00:20:28,959 and I've got my figs in the oven. 510 00:20:28,959 --> 00:20:31,199 The Brussels sprouts are prepped and ready to go. 511 00:20:32,999 --> 00:20:35,279 I get a second to think about the dish. 512 00:20:35,279 --> 00:20:36,879 I think this dish needs something 513 00:20:36,879 --> 00:20:39,159 that it's going to cut through all the sweetness. 514 00:20:41,119 --> 00:20:42,479 I'm also going to do some radicchio. 515 00:20:42,479 --> 00:20:45,319 I think I'm going to just quickly char it in the pan, 516 00:20:45,319 --> 00:20:47,279 in a bit of olive oil, and just get a nice sear on it. 517 00:20:47,279 --> 00:20:49,639 I'm hoping that it'll bring just a bit of relief. 518 00:20:49,639 --> 00:20:51,679 There's quite a bit of sweetness going on. 519 00:20:51,679 --> 00:20:52,959 I've now got a lot of elements. 520 00:20:52,959 --> 00:20:55,159 I've got the lamb and the lamb crust. 521 00:20:55,159 --> 00:20:57,519 I've got the sauce, I've got my figs. 522 00:20:57,519 --> 00:20:59,319 Now I've got the radicchio as well. 523 00:20:59,319 --> 00:21:00,919 I'm not sure about the brussels sprouts. 524 00:21:00,919 --> 00:21:01,959 I'm just gonna leave them, 525 00:21:01,959 --> 00:21:03,839 kind of finish off the dish, really. 526 00:21:08,519 --> 00:21:11,039 Luke is adding and removing elements of his dish, 527 00:21:11,039 --> 00:21:13,559 but he hasn't actually started his sauce espagnole. 528 00:21:13,559 --> 00:21:15,399 Everyone else has been developing 529 00:21:15,399 --> 00:21:18,639 the flavours of their sauces the entire cook. 530 00:21:18,639 --> 00:21:20,759 This whole challenge is about the sauce. 531 00:21:20,759 --> 00:21:22,799 I don't know if he's left it too late. 532 00:21:24,159 --> 00:21:25,599 SOFIA: Jean-Christophe. Yes, sorry. 533 00:21:25,599 --> 00:21:30,319 How long do you think you need to make a good sauce espagnole? 534 00:21:30,319 --> 00:21:32,039 Because Luke's only just started. 535 00:21:36,079 --> 00:21:39,959 But if he's just making a sauce with 20 minutes left, 536 00:21:39,959 --> 00:21:42,159 and he's adding all these different ingredients, 537 00:21:42,159 --> 00:21:44,319 he's just not going to leave himself very much time 538 00:21:44,319 --> 00:21:45,999 to balance it. No, you're right. 539 00:21:56,919 --> 00:21:59,399 Where's your sauce? Sauce? 540 00:21:59,399 --> 00:22:01,079 I'm doing it just now. OK. 541 00:22:01,079 --> 00:22:03,159 Yeah, I did leave it a little bit late. 542 00:22:03,159 --> 00:22:04,279 Chop-chop. 543 00:22:04,279 --> 00:22:05,919 I'm excited I've worked this dish out, 544 00:22:05,919 --> 00:22:08,319 and these elements, they're making sense in my head. 545 00:22:08,319 --> 00:22:10,919 But this sauce, it hasn't even been started. 546 00:22:12,119 --> 00:22:14,479 I've got the beautiful stock that was in the pantry. 547 00:22:15,879 --> 00:22:17,399 A good sauce needs technique, 548 00:22:17,399 --> 00:22:20,039 but even more importantly, it needs time. 549 00:22:20,039 --> 00:22:21,879 And with less than 20 minutes to go, 550 00:22:21,879 --> 00:22:23,759 it's probably not my wisest move. 551 00:22:23,759 --> 00:22:25,879 And now, I'm gonna throw in a little bit of black garlic, 552 00:22:25,879 --> 00:22:27,399 just for some umami. 553 00:22:27,399 --> 00:22:29,399 To bolster this orange flavour in the sauce, 554 00:22:29,399 --> 00:22:31,359 I'm adding in a little bit of the Grand Marnier. 555 00:22:31,359 --> 00:22:32,839 It needs more seasoning. 556 00:22:34,079 --> 00:22:36,999 I haven't left myself, really, any time to balance the sauce. 557 00:22:36,999 --> 00:22:39,799 I need to pull some sort of miracle out of the bag. 558 00:22:39,799 --> 00:22:42,039 I'm not ready to go home. 559 00:22:42,039 --> 00:22:43,719 Top five is on the line. 560 00:22:43,719 --> 00:22:45,519 14 minutes to go! 561 00:22:45,519 --> 00:22:46,759 Come on! 562 00:22:46,759 --> 00:22:48,239 VINNIE: Go, guys! Keep pushing. 563 00:22:48,239 --> 00:22:49,639 (APPLAUSE) 564 00:22:55,799 --> 00:22:58,999 I am multi-tasking up the wah-ha-zoo right now. 565 00:22:58,999 --> 00:23:00,719 I've got my fish cooking in the pan. 566 00:23:00,719 --> 00:23:02,519 I'm just working on my sauce as well. 567 00:23:02,519 --> 00:23:03,639 I'm just gonna taste it. 568 00:23:05,279 --> 00:23:06,639 This sauce tastes awesome. 569 00:23:06,639 --> 00:23:10,279 Like, it's definitely reminding me of a tartare, 570 00:23:10,279 --> 00:23:12,039 but, like, so rich. 571 00:23:12,039 --> 00:23:13,399 It's really interesting, 572 00:23:13,399 --> 00:23:15,919 and I've never had anything like it before, which is cool. 573 00:23:15,919 --> 00:23:17,479 What are you going to do with this? 574 00:23:17,479 --> 00:23:20,039 Um, coat my hashed potatoes in it. 575 00:23:21,039 --> 00:23:23,079 And now, it is potato-cooking time. 576 00:23:24,959 --> 00:23:26,719 She knows what she's doing. 577 00:23:26,719 --> 00:23:28,839 This one is the most unexpected - 578 00:23:28,839 --> 00:23:30,719 veloute with fish and chips. SOFIA: Fish and chips. 579 00:23:31,919 --> 00:23:33,519 ANNABEL: I am chopping my potato up 580 00:23:33,519 --> 00:23:37,039 into baton-size that would, like, replicate a chip. 581 00:23:37,039 --> 00:23:38,639 SOFIA: They look like polenta fingers. 582 00:23:38,639 --> 00:23:40,119 Yeah. It looks like polenta. 583 00:23:41,479 --> 00:23:44,199 ANNABEL: And then, I'm going to do the first fry at 160, 584 00:23:44,199 --> 00:23:46,199 and the second fry at 180 degrees. 585 00:23:49,959 --> 00:23:51,799 Cook on the seafood is going well. 586 00:23:52,879 --> 00:23:54,759 I'm cooking in three different ways - 587 00:23:54,759 --> 00:23:56,719 prawns on the hibachi, 588 00:23:56,719 --> 00:23:58,679 scallops in a pan, 589 00:23:58,679 --> 00:24:00,639 and have it opaque in the middle. 590 00:24:00,639 --> 00:24:04,119 So, I want it borderline sashimi-esque. 591 00:24:04,119 --> 00:24:05,319 VINNIE: Nice, Aaron. 592 00:24:05,319 --> 00:24:07,359 And with the mussels, I Want it to just be steamed 593 00:24:07,359 --> 00:24:08,999 and just open, still juicy. 594 00:24:10,359 --> 00:24:11,639 Sauce, it just needs 595 00:24:11,639 --> 00:24:14,759 a touch of the creme fraiche, maybe a touch of cream as well. 596 00:24:14,759 --> 00:24:16,079 I might add some ginger in there, 597 00:24:16,079 --> 00:24:17,879 just to bring a bit of brightness. 598 00:24:17,879 --> 00:24:20,079 I'm putting a lot of attention into the sauce. 599 00:24:20,079 --> 00:24:22,759 I'm slowly building it, seasoning, I'm tasting, 600 00:24:22,759 --> 00:24:24,919 I'm making sure I get the right texture. 601 00:24:24,919 --> 00:24:27,959 So, with the fusion of, like, your Asian and French, 602 00:24:27,959 --> 00:24:29,759 I've played around with it. 603 00:24:29,759 --> 00:24:31,439 I've held back on the fish sauce, especially, 604 00:24:31,439 --> 00:24:33,399 because I didn't want that to push it over the edge. 605 00:24:33,399 --> 00:24:35,439 I've used a bit more subtle flavours, 606 00:24:35,439 --> 00:24:37,039 like the shio koji, the white soy, 607 00:24:37,039 --> 00:24:38,959 and the rice vinegar. 608 00:24:38,959 --> 00:24:40,759 I think I've got the flavours there. 609 00:24:43,159 --> 00:24:44,439 Let's go, Petro! 610 00:24:44,439 --> 00:24:47,359 PETRO: Definitely feeling the pressure. 611 00:24:47,359 --> 00:24:51,119 French food was probably my biggest weakness, 612 00:24:51,119 --> 00:24:54,079 especially sauces, coming into the comp. 613 00:24:54,079 --> 00:24:56,879 So, um, there's a lot riding on this. 614 00:24:58,439 --> 00:24:59,519 I've got my duck, 615 00:24:59,519 --> 00:25:01,679 I've got my jus, I've got my puree. 616 00:25:01,679 --> 00:25:06,159 I've got a lot going on and not a whole lot of time. 617 00:25:06,159 --> 00:25:07,399 I have cooked duck... 618 00:25:08,879 --> 00:25:10,679 ..three times in my life. 619 00:25:11,919 --> 00:25:13,679 It's a very new protein for me, 620 00:25:13,679 --> 00:25:16,719 but I'm just going to treat it how I would any other protein. 621 00:25:17,919 --> 00:25:20,319 I'm going to cook it about 90% on the fat side, 622 00:25:20,319 --> 00:25:23,479 and then put it in the oven to finish off. 623 00:25:23,479 --> 00:25:26,119 I still have to finish off my sauce. 624 00:25:27,399 --> 00:25:30,119 My stock's been cooking for such a long time. 625 00:25:31,279 --> 00:25:33,159 It's developed so much flavour. 626 00:25:33,159 --> 00:25:37,199 And now, I need to thicken my stock with my roux. 627 00:25:38,439 --> 00:25:39,639 Needs something. 628 00:25:40,679 --> 00:25:41,839 Uh... 629 00:25:42,999 --> 00:25:44,359 Let's open this. 630 00:25:46,479 --> 00:25:49,439 I'm going to add a little bit of dark chocolate 631 00:25:49,439 --> 00:25:51,559 and a little bit of the orange juice. 632 00:25:51,559 --> 00:25:54,519 Spices go in, and then, if it still needs 633 00:25:54,519 --> 00:25:56,039 a little more acidity, I can boost it 634 00:25:56,039 --> 00:25:58,439 with a little bit of vinegar. 635 00:25:58,439 --> 00:26:00,519 The espagnole is looking great. 636 00:26:00,519 --> 00:26:02,399 The consistency is perfect. 637 00:26:02,399 --> 00:26:04,279 It's got a beautiful gloss. 638 00:26:04,279 --> 00:26:05,439 It's just lit up. 639 00:26:07,079 --> 00:26:09,559 Alright, let's cut into one of these. 640 00:26:13,999 --> 00:26:15,679 I slice open my duck breast... 641 00:26:20,279 --> 00:26:21,599 Not bad. 642 00:26:21,599 --> 00:26:24,679 ..and it is perfect. 643 00:26:24,679 --> 00:26:26,079 Perfect. (CHUCKLES) 644 00:26:26,079 --> 00:26:27,959 I couldn't ask for a more perfect cook. 645 00:26:29,279 --> 00:26:31,079 Oh, boy! Alright. 646 00:26:32,399 --> 00:26:34,879 Top five on the line. Five minutes to go. 647 00:26:34,879 --> 00:26:36,239 (APPLAUSE) 648 00:26:45,799 --> 00:26:47,879 CASPER: I'm so happy with my veloute. 649 00:26:47,879 --> 00:26:50,799 You can definitely taste kombu vinegar in there. 650 00:26:50,799 --> 00:26:52,959 You can really taste the fish as well. 651 00:26:52,959 --> 00:26:54,519 It's a rich stock that I've built. 652 00:26:54,519 --> 00:26:57,479 Using, like, the non-traditional ingredients, 653 00:26:57,479 --> 00:26:59,319 and maybe, like, using a bit more 654 00:26:59,319 --> 00:27:01,159 of a harshly cooked protein, 655 00:27:01,159 --> 00:27:03,159 with a sauce that is normally a little bit lighter 656 00:27:03,159 --> 00:27:06,359 is sort of the rules that I'm, like, flaunting with today. 657 00:27:07,679 --> 00:27:10,599 I need to nail the balance of the sauce 658 00:27:10,599 --> 00:27:11,959 to the cook on the fish, 659 00:27:11,959 --> 00:27:14,039 because it's going to have a very strong flavour. 660 00:27:14,039 --> 00:27:17,119 I am, like, breaking a few rules here, like we said, 661 00:27:17,119 --> 00:27:18,479 pushing some boundaries. 662 00:27:18,479 --> 00:27:22,359 But I think, at this stage, in the competition as well, 663 00:27:22,359 --> 00:27:23,479 kind of can't play it safe. 664 00:27:23,479 --> 00:27:24,839 And if I can pull this off, 665 00:27:24,839 --> 00:27:26,519 I know I'm going to have a good dish. 666 00:27:26,519 --> 00:27:27,919 It's coming together pretty well. 667 00:27:27,919 --> 00:27:29,399 Yeah, like, the skin is releasing, 668 00:27:29,399 --> 00:27:31,799 which is exactly what I want to see. 669 00:27:31,799 --> 00:27:33,439 I really want to nail this, 670 00:27:33,439 --> 00:27:35,239 and I'm definitely not ready to go home yet. 671 00:27:36,759 --> 00:27:38,519 Two minutes to go! (APPLAUSE) 672 00:27:40,399 --> 00:27:41,999 VINNIE: Come on, guys, get it on the plate! 673 00:27:44,999 --> 00:27:46,359 That sauce looks so good. 674 00:27:48,159 --> 00:27:50,199 ANNABEL: My second fry is done on my chips. 675 00:27:51,679 --> 00:27:53,039 Nice! 676 00:27:53,039 --> 00:27:55,039 They look so good when they come out. 677 00:27:55,039 --> 00:27:56,279 I'm so happy! 678 00:27:57,479 --> 00:27:59,999 I'm tasting everything together, and I'm really happy. 679 00:27:59,999 --> 00:28:02,799 I feel like the vision has come to life on the plate, 680 00:28:02,799 --> 00:28:04,599 and that is, like, literally the best feeling ever. 681 00:28:05,959 --> 00:28:07,159 30 seconds! 682 00:28:09,239 --> 00:28:11,479 Come on, guys! 683 00:28:11,479 --> 00:28:13,239 Last push! 684 00:28:15,479 --> 00:28:16,719 Let's go! 685 00:28:17,839 --> 00:28:18,839 OK. 686 00:28:20,279 --> 00:28:22,279 Oh. (SIGHS) Get it on the plate. 687 00:28:26,399 --> 00:28:28,279 I finally start plating up this dish. 688 00:28:28,279 --> 00:28:30,599 I've got the figs and the radicchio, 689 00:28:30,599 --> 00:28:32,119 the lamb rack, 690 00:28:32,119 --> 00:28:33,839 and it actually starts to look OK. 691 00:28:34,799 --> 00:28:36,399 I'm just trying to throw everything at the sauce 692 00:28:36,399 --> 00:28:37,639 to make it work. 693 00:28:38,959 --> 00:28:40,839 But I'm running out of time here. 694 00:28:40,839 --> 00:28:42,479 This thing's just got to go. 695 00:28:42,479 --> 00:28:45,399 I'm just hoping that somehow, some way, 696 00:28:45,399 --> 00:28:47,999 this sauce is up to Jean-Christophe's standard, 697 00:28:47,999 --> 00:28:49,719 and it's enough to keep me here. 698 00:28:52,239 --> 00:28:54,119 Time's up in ten.... 699 00:28:54,119 --> 00:28:56,719 JUDGES AND VINNIE: Nine, eight, 700 00:28:56,719 --> 00:28:58,959 seven, six, 701 00:28:58,959 --> 00:29:01,079 five, four, 702 00:29:01,079 --> 00:29:03,399 three, two, 703 00:29:03,399 --> 00:29:04,839 one! 704 00:29:04,839 --> 00:29:07,119 That's it, everybody! 705 00:29:08,079 --> 00:29:09,799 SOFIA: Well done. 706 00:29:11,239 --> 00:29:12,679 Good job, everyone! 707 00:29:16,839 --> 00:29:18,559 CASPER: I am feeling pretty confident. 708 00:29:18,559 --> 00:29:20,039 I didn't get a chance to try, 709 00:29:20,039 --> 00:29:23,359 like, with the actual fish itself, 710 00:29:23,359 --> 00:29:26,439 but I think it shouldn't be too much 711 00:29:26,439 --> 00:29:28,159 for the veloute. 712 00:29:28,159 --> 00:29:29,319 When it's five people, 713 00:29:29,319 --> 00:29:31,719 there's always a risk you can be going home. 714 00:29:45,119 --> 00:29:46,999 POH: Hi, Petro. Hello. How's it going? 715 00:29:48,079 --> 00:29:49,679 I have taken a bit of a gamble today... 716 00:29:50,679 --> 00:29:52,919 ..because I haven't cooked anything 717 00:29:52,919 --> 00:29:54,919 that's classical French yet, 718 00:29:54,919 --> 00:29:56,279 and I have never cooked duck 719 00:29:56,279 --> 00:29:57,839 in the kitchen either. 720 00:29:57,839 --> 00:30:00,239 So, I am crossing my fingers. 721 00:30:01,759 --> 00:30:03,679 Hopefully, my gamble has paid off. 722 00:30:05,439 --> 00:30:06,959 Petro, 723 00:30:06,959 --> 00:30:08,679 tell us, what have you made? 724 00:30:08,679 --> 00:30:11,759 So, today, I've made espagnole duck. 725 00:30:11,759 --> 00:30:14,079 So, I've got pan-seared duck, 726 00:30:14,079 --> 00:30:16,119 I have celeriac puree, 727 00:30:16,119 --> 00:30:19,679 and then I have fresh segments of fig. 728 00:30:20,919 --> 00:30:22,639 Thank you, Petro. Thank you, guys. 729 00:30:22,639 --> 00:30:23,999 ANDY: Thanks, mate. And good luck. 730 00:30:23,999 --> 00:30:25,599 Thanks, Petro. Well done. Thank you so much. 731 00:30:25,599 --> 00:30:26,679 Thank you. 732 00:30:26,679 --> 00:30:29,239 So invited by the gloss. 733 00:30:29,239 --> 00:30:31,199 Mmm! The colour. 734 00:30:31,199 --> 00:30:32,839 Let's see how it's turned out. 735 00:30:57,599 --> 00:30:59,479 Well, well, well... (LAUGHS) 736 00:30:59,479 --> 00:31:00,959 (LAUGHS) 737 00:31:02,359 --> 00:31:03,519 I'm flabbergasted. 738 00:31:04,559 --> 00:31:06,319 It is unbelievable. 739 00:31:06,319 --> 00:31:08,879 I absolutely love it. 740 00:31:08,879 --> 00:31:10,679 He's nailed the sauce. 741 00:31:10,679 --> 00:31:12,759 Having orange juice, 742 00:31:12,759 --> 00:31:14,319 different spices 743 00:31:14,319 --> 00:31:17,919 and different herbs - it is just phenomenal. 744 00:31:17,919 --> 00:31:19,879 The mash is super delicious, 745 00:31:19,879 --> 00:31:22,199 and the duck is unbelievable. 746 00:31:23,239 --> 00:31:25,319 That is a damn fine dish. 747 00:31:25,319 --> 00:31:26,639 It is so delicious. 748 00:31:26,639 --> 00:31:29,279 And I think the sauce is absolutely where it's at. 749 00:31:29,279 --> 00:31:31,639 The viscosity of it, the texture, 750 00:31:31,639 --> 00:31:33,679 how silky and glossy it is - 751 00:31:33,679 --> 00:31:35,559 he couldn't have done a better job. 752 00:31:35,559 --> 00:31:36,919 And, Jean-Christophe, that tastes like a sauce 753 00:31:36,919 --> 00:31:39,199 that I think someone like you would make. 754 00:31:40,439 --> 00:31:43,679 I love that he really made that sauce the hero of the dish, 755 00:31:43,679 --> 00:31:45,319 and then he built around it. 756 00:31:45,319 --> 00:31:47,119 Yeah. I think that was really smart. 757 00:31:48,079 --> 00:31:50,039 And even though it was really scary for him 758 00:31:50,039 --> 00:31:52,799 to cook duck today, which was new territory for him as well, 759 00:31:52,799 --> 00:31:54,639 he went there 'cause he knew 760 00:31:54,639 --> 00:31:57,199 that it would just pair so well with the sauce, 761 00:31:57,199 --> 00:31:59,519 and I admire that so much. 762 00:31:59,519 --> 00:32:02,119 I feel Petro is the one to watch in this kitchen. 763 00:32:02,119 --> 00:32:03,439 He is a weapon! Yeah. 764 00:32:03,439 --> 00:32:04,679 For sure. 765 00:32:11,479 --> 00:32:12,719 Hey, Casper. Hello. 766 00:32:12,719 --> 00:32:14,239 Hello, Casper. POH: Hi, Casper. 767 00:32:14,239 --> 00:32:15,919 CASPER: I have in the back of my mind 768 00:32:15,919 --> 00:32:17,759 it still could be a bit of a risk - 769 00:32:17,759 --> 00:32:19,479 the cook on the fish on the hibachi. 770 00:32:20,719 --> 00:32:22,599 It could overpower the veloute. 771 00:32:22,599 --> 00:32:24,119 But I really hope that they sort of get 772 00:32:24,119 --> 00:32:25,719 the concept I'm going for here, 773 00:32:25,719 --> 00:32:28,159 and that they can taste that I've balanced. 774 00:32:31,199 --> 00:32:33,839 Casper, what did you make? 775 00:32:33,839 --> 00:32:35,319 I've got my blue-eye cod, 776 00:32:35,319 --> 00:32:36,919 which I did on the hibachi, 777 00:32:36,919 --> 00:32:38,119 pan-seared fennel, 778 00:32:38,119 --> 00:32:41,919 zucchini salad with a bit of vinaigrette and the veloute. 779 00:32:43,279 --> 00:32:45,319 Thanks, Casper. Thank you. 780 00:33:08,119 --> 00:33:10,359 One of the things that Jean-Christophe and I 781 00:33:10,359 --> 00:33:12,679 were really concerned about was whether the veloute 782 00:33:12,679 --> 00:33:15,799 and the char on the fish were going to work together. 783 00:33:15,799 --> 00:33:18,559 And I do feel like the char does overtake the veloute. 784 00:33:21,159 --> 00:33:23,439 All I'm kind of getting is the char on the fish... 785 00:33:24,839 --> 00:33:26,439 ..but when I taste it on its own, 786 00:33:26,439 --> 00:33:28,919 it's got all those lovely umami flavours. 787 00:33:28,919 --> 00:33:30,319 There's kombu in there, 788 00:33:30,319 --> 00:33:32,239 and all sorts of things going on. 789 00:33:32,239 --> 00:33:35,039 I adore that volute. 790 00:33:35,039 --> 00:33:36,159 Mmm. 791 00:33:36,159 --> 00:33:40,079 In terms of that sauce, by itself, I love the texture, 792 00:33:40,079 --> 00:33:42,359 I love the depth of flavour that he's got... 793 00:33:42,359 --> 00:33:43,799 Yeah. ..both into the stock 794 00:33:43,799 --> 00:33:45,759 and how he's seasoned it up with all 795 00:33:45,759 --> 00:33:47,519 those Japanese ingredients. Yeah. 796 00:33:47,519 --> 00:33:49,559 But I just don't think it goes with the fish. 797 00:33:49,559 --> 00:33:51,679 Um, I think that the fish... 798 00:33:51,679 --> 00:33:53,159 I'm Captain Char Everything, 799 00:33:53,159 --> 00:33:54,879 but in this case, it doesn't work. 800 00:34:00,239 --> 00:34:02,239 Hello. Hello. 801 00:34:06,119 --> 00:34:07,559 Fish and chips. 802 00:34:07,559 --> 00:34:10,239 It's, like, a real familiar concept. 803 00:34:10,239 --> 00:34:11,639 And, like, eating it will be flavours 804 00:34:11,639 --> 00:34:13,199 that they're familiar with. 805 00:34:13,199 --> 00:34:14,959 But my take on a fish and chips, 806 00:34:14,959 --> 00:34:18,479 it'll be like a whole experience they've never had before. 807 00:34:18,479 --> 00:34:20,119 I'm just really hoping that the judges 808 00:34:20,119 --> 00:34:21,399 like this dish as much as me. 809 00:34:21,399 --> 00:34:23,919 Annabel, what have you made? 810 00:34:23,919 --> 00:34:27,079 I have done my take on a fish and chips. 811 00:34:27,079 --> 00:34:31,319 So, I've done a pan-seared blue-eye cod, 812 00:34:31,319 --> 00:34:33,919 and then I've made some hash brown chips. 813 00:34:33,919 --> 00:34:36,999 And then, I used your veloute as a base for a sauce. 814 00:34:38,039 --> 00:34:39,239 Thank you, Annabel. Good luck. 815 00:34:39,239 --> 00:34:40,719 ANNABEL: Thanks, guys. Thank you. 816 00:34:40,719 --> 00:34:41,959 Thank you so much. Thanks, Annabel. 817 00:34:48,079 --> 00:34:50,079 Thank you very much. 818 00:35:05,039 --> 00:35:06,599 It's just phenomenal. 819 00:35:06,599 --> 00:35:07,719 Mmm, I agree. 820 00:35:07,719 --> 00:35:09,319 It is just crazy. 821 00:35:09,319 --> 00:35:11,519 She's nailed that dish, like... 822 00:35:12,759 --> 00:35:14,079 Bang! 823 00:35:14,079 --> 00:35:15,359 The fish is cooked properly. 824 00:35:15,359 --> 00:35:16,759 We have a great sauce. 825 00:35:16,759 --> 00:35:19,239 She should call it 'My Tartare Veloute' 826 00:35:19,239 --> 00:35:22,479 because she made the tartare-style veloute. 827 00:35:22,479 --> 00:35:26,319 Its balance of acidity, its velvet... 828 00:35:26,319 --> 00:35:27,719 (WHISPERS) Potato! The what? 829 00:35:27,719 --> 00:35:28,999 The potato. 830 00:35:28,999 --> 00:35:30,279 And I was just about to say... 831 00:35:30,279 --> 00:35:31,679 Where's it gone? 832 00:35:31,679 --> 00:35:33,119 (LAUGHS) (CHUCKLES) Oh, no! 833 00:35:34,559 --> 00:35:36,279 Come on, Sofia. 834 00:35:36,279 --> 00:35:37,879 I... No, I don't care, 835 00:35:37,879 --> 00:35:40,199 but this is mine, and you're not gonna have it. 836 00:35:41,839 --> 00:35:43,039 There's not a single thing 837 00:35:43,039 --> 00:35:44,719 that I would change on this plate. 838 00:35:44,719 --> 00:35:46,399 I mean, those hash brown fries? 839 00:35:46,399 --> 00:35:48,879 They're a signature move, as far as I'm concerned. 840 00:35:48,879 --> 00:35:50,399 They're crisp on the outside. 841 00:35:50,399 --> 00:35:52,239 They shatter. It's better than a chip. 842 00:35:52,239 --> 00:35:53,999 And there are not many things that are better than a chip. 843 00:35:53,999 --> 00:35:55,279 OTHERS: Mm-hm. 844 00:35:55,279 --> 00:35:57,759 The fish is perfect and flaky. 845 00:35:57,759 --> 00:35:59,839 It's got crispy skin. 846 00:35:59,839 --> 00:36:01,039 That veloute! 847 00:36:01,039 --> 00:36:02,799 I mean, she's got that little tang of mustard. 848 00:36:02,799 --> 00:36:06,319 And I think by incorporating the flavours 849 00:36:06,319 --> 00:36:09,799 of a tartare into it just so simply, with a bit of dill 850 00:36:09,799 --> 00:36:11,359 and the capers, she's actually added 851 00:36:11,359 --> 00:36:14,559 to the seasoning and the body and the whole experience. 852 00:36:14,559 --> 00:36:15,799 I'll have some more, actually. 853 00:36:18,999 --> 00:36:20,279 I am happy for you 854 00:36:20,279 --> 00:36:22,519 because I can see how excited you are. 855 00:36:22,519 --> 00:36:24,359 And like to do... Yeah! (BOTH LAUGH) 856 00:36:24,359 --> 00:36:26,439 No, seriously, though, to do the demo, 857 00:36:26,439 --> 00:36:29,239 which was so insightful for the contestants today, 858 00:36:29,239 --> 00:36:31,799 I was, like, hoping that we were going to get this. 859 00:36:31,799 --> 00:36:34,159 And now that we've finally got it, I'm so happy that, 860 00:36:34,159 --> 00:36:37,279 you know, your demonstration resulted in this food 861 00:36:37,279 --> 00:36:41,239 because, like, for me, the standout is that sauce. 862 00:36:46,319 --> 00:36:48,279 LUKE: Started on my sauce very last-minute, 863 00:36:48,279 --> 00:36:49,839 but every time I walk into the kitchen, 864 00:36:49,839 --> 00:36:52,559 especially when we're wearing a black apron, 865 00:36:52,559 --> 00:36:54,759 I don't even let myself go into the mindset of, 866 00:36:54,759 --> 00:36:56,279 "What if I go home?" 867 00:36:56,279 --> 00:36:57,639 Luke. Hey, Luke. 868 00:36:57,639 --> 00:36:59,319 Hey, guys. Hi, Luke. 869 00:37:00,679 --> 00:37:02,239 I just think about how it's going to go well, 870 00:37:02,239 --> 00:37:04,519 and I'm going to be here the next day 871 00:37:04,519 --> 00:37:07,039 and how I can do even better. 872 00:37:07,039 --> 00:37:08,679 And so far, it's been working, and I'm hoping 873 00:37:08,679 --> 00:37:09,919 that it can work again today. 874 00:37:22,879 --> 00:37:24,479 Luke, tell us, what have you made? 875 00:37:25,879 --> 00:37:28,079 I've done a spiced lamb rack 876 00:37:28,079 --> 00:37:30,559 with roasted figs, radicchio, 877 00:37:30,559 --> 00:37:32,439 and an orange espagnole. 878 00:37:35,639 --> 00:37:37,879 Luke, it's nearly like deja vu, isn't it? (CHUCKLES) 879 00:37:37,879 --> 00:37:40,119 You sitting in that chair? 880 00:37:40,119 --> 00:37:43,319 How do you think that this plate of food is going to stack up? 881 00:37:43,319 --> 00:37:45,639 I do think it's a dish that I would enjoy eating, 882 00:37:45,639 --> 00:37:48,359 and I've tried to be a little bit creative in some ways. 883 00:37:48,359 --> 00:37:50,039 What if it doesn't? 884 00:37:50,999 --> 00:37:53,399 What if this is the one that finally, 885 00:37:53,399 --> 00:37:55,279 you know, isn't good enough? 886 00:37:56,999 --> 00:37:59,079 Truth be told, it's never a thought that crosses my mind. 887 00:38:02,519 --> 00:38:05,079 Well, mate, for your sake, 888 00:38:05,079 --> 00:38:07,999 I hope this dish is good enough 889 00:38:07,999 --> 00:38:09,639 to give you another cook in this kitchen. 890 00:38:09,639 --> 00:38:11,039 Yeah. Cheers, mate. Thank you. 891 00:38:11,039 --> 00:38:12,919 Good luck, Luke. Good luck, Luke. 892 00:38:15,319 --> 00:38:16,759 OK, first of all, 893 00:38:16,759 --> 00:38:19,439 the espagnole is... 894 00:38:19,439 --> 00:38:21,679 ..really glossy. Super glossy. 895 00:38:21,679 --> 00:38:24,559 But the other thing that's capturing my eye the most 896 00:38:24,559 --> 00:38:28,599 is the hunk of fat around the meat. 897 00:38:28,599 --> 00:38:31,639 There is a certain amount of fat cap. 898 00:38:31,639 --> 00:38:33,319 It's a shame too, with the fat, 899 00:38:33,319 --> 00:38:35,359 because apart from that, I really love the plating. 900 00:38:57,839 --> 00:38:59,919 There's some hits and some misses. 901 00:38:59,919 --> 00:39:01,559 I thought the lamb, the eye of the lamb 902 00:39:01,559 --> 00:39:03,399 was cooked really beautifully. 903 00:39:03,399 --> 00:39:05,799 You know, perfect medium-rare. 904 00:39:05,799 --> 00:39:07,999 But the fat cap is a problem. 905 00:39:09,039 --> 00:39:12,719 It's just, like, a huge wedge on top. 906 00:39:12,719 --> 00:39:14,639 And the sauce - 907 00:39:14,639 --> 00:39:17,159 I don't know, I feel like the sauce doesn't really 908 00:39:17,159 --> 00:39:18,839 go with the lamb. 909 00:39:18,839 --> 00:39:22,799 For me, the thing that clashes is the spices in the crust, 910 00:39:22,799 --> 00:39:26,519 the orange zest and the Grand Marnier in the... 911 00:39:26,519 --> 00:39:28,119 ..in the sauce. 912 00:39:28,119 --> 00:39:31,319 There's just so many big hitters in there that are really trying 913 00:39:31,319 --> 00:39:33,799 to compete for the number-one spot. 914 00:39:35,279 --> 00:39:36,839 The sauce itself is too sweet. 915 00:39:36,839 --> 00:39:39,879 It's got too much of that orange juice in it. 916 00:39:39,879 --> 00:39:43,559 Even though it looks lovely and glossy when it pours, 917 00:39:43,559 --> 00:39:45,879 it just wasn't cooked long enough 918 00:39:45,879 --> 00:39:48,239 for this to be a successful sauce. 919 00:39:48,239 --> 00:39:49,759 Luke is definitely in trouble. 920 00:39:56,559 --> 00:39:57,839 AARON: I definitely knew it was a risk 921 00:39:57,839 --> 00:40:01,199 trying to impart Asian flavours into a veloute... 922 00:40:01,199 --> 00:40:02,519 Aaron. 923 00:40:02,519 --> 00:40:03,719 Hello. 924 00:40:03,719 --> 00:40:04,759 Aaron. 925 00:40:04,759 --> 00:40:07,639 ..and to cook the seafood in three different ways. 926 00:40:07,639 --> 00:40:10,279 But I feel as though this is representative 927 00:40:10,279 --> 00:40:12,519 of what I want to do outside of this kitchen. 928 00:40:12,519 --> 00:40:15,959 To then not make top five off of something like that, 929 00:40:15,959 --> 00:40:18,839 I think it would definitely knock me down a few pegs. 930 00:40:21,959 --> 00:40:24,319 So, tell us, Aaron, please, what have you made? 931 00:40:24,319 --> 00:40:28,039 I made an array of seafood with an Asian-inspired veloute. 932 00:40:29,119 --> 00:40:32,519 I've got some charred prawns, some pan-seared scallops, 933 00:40:32,519 --> 00:40:36,439 and I've got some mussels that were steamed in the stock 934 00:40:36,439 --> 00:40:37,919 that I made with the prawn heads, 935 00:40:37,919 --> 00:40:39,399 the fish stock and the chicken. 936 00:40:40,439 --> 00:40:43,919 Aaron, couldn't help but notice you got a little bit emotional 937 00:40:43,919 --> 00:40:47,959 when talking about your family and, you know, how you felt 938 00:40:47,959 --> 00:40:50,239 a sense of betrayal leaving them 939 00:40:50,239 --> 00:40:51,999 to come and pursue your dreams. 940 00:40:51,999 --> 00:40:55,479 How does that sit at this stage of the competition? 941 00:40:55,479 --> 00:40:57,159 So, there was quite a big role 942 00:40:57,159 --> 00:40:59,159 that I had in the family business. 943 00:40:59,159 --> 00:41:01,799 And, you know, to step away from that was probably 944 00:41:01,799 --> 00:41:04,279 one of the most difficult things I've ever had to do. 945 00:41:04,279 --> 00:41:07,439 We had a massive argument about how it would impact 946 00:41:07,439 --> 00:41:10,359 the way that he'd be able to support the family now, 947 00:41:10,359 --> 00:41:11,839 moving forward and everything. Oh, wow. 948 00:41:11,839 --> 00:41:13,559 And that weighed very heavily on me. 949 00:41:14,679 --> 00:41:16,359 We've reconciled now, me and my dad, 950 00:41:16,359 --> 00:41:17,759 but it sticks with me. 951 00:41:17,759 --> 00:41:19,919 Have you been carrying that weight 952 00:41:19,919 --> 00:41:21,319 this whole competition 953 00:41:21,319 --> 00:41:24,359 of that conversation with your family? 954 00:41:24,359 --> 00:41:26,319 It must be brutal, mate. It's rough. 955 00:41:26,319 --> 00:41:29,559 It's pretty hard to try and silence a lot of that. 956 00:41:29,559 --> 00:41:32,119 Aaron, I want to tell you that even if you... 957 00:41:32,119 --> 00:41:34,359 Let's just say you pop out of here, and you go 958 00:41:34,359 --> 00:41:35,719 and work in restaurants, 959 00:41:35,719 --> 00:41:37,919 and it turns out that it's not what you want to do, 960 00:41:37,919 --> 00:41:39,439 and you go back to the family business, 961 00:41:39,439 --> 00:41:41,039 it is not a failure. 962 00:41:41,039 --> 00:41:43,479 To break away from family convention takes 963 00:41:43,479 --> 00:41:45,199 so much courage. 964 00:41:45,199 --> 00:41:47,279 To have tried and to have...and have failed, 965 00:41:47,279 --> 00:41:49,399 you've actually spent that curiosity, 966 00:41:49,399 --> 00:41:50,759 and that's so important. 967 00:41:50,759 --> 00:41:52,519 That's what life's about. Yeah. 968 00:41:52,519 --> 00:41:54,839 So, no regrets, OK? Yeah. 969 00:41:54,839 --> 00:41:57,119 We hope that this dish keeps you in the competition 970 00:41:57,119 --> 00:41:58,199 for another cook. 971 00:41:58,199 --> 00:42:00,639 Um, but you just never know, mate. 972 00:42:00,639 --> 00:42:02,199 Thanks, Aaron. We'll taste now, mate. 973 00:42:02,199 --> 00:42:03,279 Thank you. Thank you so much. 974 00:42:03,279 --> 00:42:04,959 SOFIA: Thanks, Aaron. Well done. 975 00:42:08,479 --> 00:42:11,279 Um, I think it looks beautiful. Yeah. 976 00:42:11,279 --> 00:42:13,879 But I'm still wrapping my head around how this 977 00:42:13,879 --> 00:42:15,719 is going to taste. 978 00:42:15,719 --> 00:42:16,879 Yeah, but it does look beautiful. 979 00:42:16,879 --> 00:42:20,039 You know, he always plates beautifully. 980 00:42:32,439 --> 00:42:35,039 Is that...is that under? 981 00:42:35,039 --> 00:42:37,599 A bit or...? No, yours is under. 982 00:42:37,599 --> 00:42:39,079 Jean-Christophe, can I see yours? 983 00:42:56,239 --> 00:42:58,399 Is that...is that under? 984 00:42:58,399 --> 00:43:00,959 A bit or...? No, yours is under. 985 00:43:00,959 --> 00:43:02,439 Jean-Christophe, can I see yours? 986 00:43:04,039 --> 00:43:05,759 Yours is about the same as mine. 987 00:43:12,959 --> 00:43:16,279 Bit of a mixed bag, I feel. 988 00:43:16,279 --> 00:43:18,519 My prawn was cooked so well. 989 00:43:18,519 --> 00:43:20,439 Love it. 990 00:43:20,439 --> 00:43:23,599 Mussels, the same thing can be said for those. 991 00:43:23,599 --> 00:43:25,999 My scallop is undercooked. 992 00:43:27,479 --> 00:43:30,239 The veloute itself, I really enjoyed the amount 993 00:43:30,239 --> 00:43:32,519 of heat that's in there with the chilli. 994 00:43:32,519 --> 00:43:36,519 I probably wanted more of the kind of Shaoxing wine 995 00:43:36,519 --> 00:43:38,719 and the Asian ingredients. 996 00:43:38,719 --> 00:43:41,399 Um, because once you get it with the seafood, 997 00:43:41,399 --> 00:43:43,119 it kind of does get lost out. 998 00:43:44,999 --> 00:43:47,319 This really doesn't taste that Asian to me. 999 00:43:47,319 --> 00:43:49,079 I agree with you, Andy. 1000 00:43:49,079 --> 00:43:51,079 So, what I'm left with, 1001 00:43:51,079 --> 00:43:53,999 because it doesn't punch really hard in the direction 1002 00:43:53,999 --> 00:43:56,639 of Asian flavours, is a veloute 1003 00:43:56,639 --> 00:44:00,079 that is quite strong and over-seasoned as well. 1004 00:44:01,159 --> 00:44:02,679 The other reason I think it comes across 1005 00:44:02,679 --> 00:44:04,559 as being quite salty 1006 00:44:04,559 --> 00:44:07,679 is because he's put plain proteins 1007 00:44:07,679 --> 00:44:09,439 in a bowl with sauce. 1008 00:44:09,439 --> 00:44:12,759 If you had just scallops with, like, a beautiful puree, 1009 00:44:12,759 --> 00:44:14,719 or something to kind of, you know, 1010 00:44:14,719 --> 00:44:16,559 take the edge off a bit... Yeah. 1011 00:44:16,559 --> 00:44:19,719 ..then the sauce would season the dish as a whole. 1012 00:44:19,719 --> 00:44:22,199 But to me, it feels like there's just some seafood, 1013 00:44:22,199 --> 00:44:26,159 cooked inconsistently, on a plate with a sauce 1014 00:44:26,159 --> 00:44:28,239 that is almost overpowering. 1015 00:44:28,239 --> 00:44:30,519 So, I'm...I'm definitely worried for Aaron on this one. 1016 00:44:41,999 --> 00:44:44,679 Two dishes really impressed us today. 1017 00:44:46,239 --> 00:44:50,479 The first dish showed us a strong sense of style. 1018 00:44:51,919 --> 00:44:53,639 It seemed simple, 1019 00:44:53,639 --> 00:44:57,199 but it had a lot of perfect techniques. 1020 00:44:58,959 --> 00:45:01,639 The veloute sauce 1021 00:45:01,639 --> 00:45:05,519 was fan-tas-tic! 1022 00:45:06,839 --> 00:45:08,759 Annabel, well done! 1023 00:45:08,759 --> 00:45:10,679 (APPLAUSE) 1024 00:45:12,799 --> 00:45:14,999 You completely smashed it. 1025 00:45:18,279 --> 00:45:19,599 The second dish... 1026 00:45:20,879 --> 00:45:22,279 ..had a sauce espagnole... 1027 00:45:23,559 --> 00:45:26,799 ..that felt like it was made 1028 00:45:26,799 --> 00:45:29,719 by an expert. 1029 00:45:29,719 --> 00:45:31,959 Impressive work, Petro! 1030 00:45:31,959 --> 00:45:33,799 Well done! (APPLAUSE) 1031 00:45:36,799 --> 00:45:37,999 Thanks very much, mate. 1032 00:45:40,999 --> 00:45:43,079 Congratulations, you two. 1033 00:45:43,079 --> 00:45:45,959 You are not going anywhere 1034 00:45:45,959 --> 00:45:47,399 by cooking like that. 1035 00:45:50,119 --> 00:45:51,839 At this point in the competition, 1036 00:45:51,839 --> 00:45:53,759 expectations are higher than ever. 1037 00:45:56,039 --> 00:45:59,599 And sadly, two of you had faults in your dishes. 1038 00:46:01,759 --> 00:46:05,159 Aaron, some of us had scallops that were under, 1039 00:46:05,159 --> 00:46:07,199 and your veloute was salty. 1040 00:46:09,759 --> 00:46:11,439 Luke, 1041 00:46:11,439 --> 00:46:14,079 your sauce looked incredibly glossy 1042 00:46:14,079 --> 00:46:15,839 but was overly sweet. 1043 00:46:18,959 --> 00:46:20,719 And while the lamb looked perfect, 1044 00:46:20,719 --> 00:46:23,879 the unrendered fat cap spoilt the experience. 1045 00:46:25,319 --> 00:46:26,599 I'm sorry to say... 1046 00:46:30,399 --> 00:46:32,759 ..that's why you're going home, Luke. 1047 00:46:35,279 --> 00:46:36,879 It's alright. 1048 00:46:43,719 --> 00:46:47,479 SOFIA: Luke, food is clearly what you're meant to be doing. 1049 00:46:47,479 --> 00:46:49,959 So now, you get to go out into the world 1050 00:46:49,959 --> 00:46:51,439 and chase your dream. 1051 00:46:51,439 --> 00:46:54,759 Yeah, it's been a lot of fun to just think of food 1052 00:46:54,759 --> 00:46:56,039 in a different way, 1053 00:46:56,039 --> 00:46:57,279 and to kind of make it everything. 1054 00:46:57,279 --> 00:46:58,959 Something I've never done before. 1055 00:46:58,959 --> 00:47:02,519 Um, yeah, I'm just really grateful for the opportunity 1056 00:47:02,519 --> 00:47:04,599 and for the way you guys look after us. 1057 00:47:04,599 --> 00:47:07,799 And, yeah, it's such an awesome experience. 1058 00:47:07,799 --> 00:47:09,839 And I've made some friends for life, 1059 00:47:09,839 --> 00:47:11,319 which is a real pleasure. 1060 00:47:11,319 --> 00:47:12,999 Um, yeah. Yeah. 1061 00:47:14,199 --> 00:47:16,599 So... Quite emotional for me, to be honest. 1062 00:47:16,599 --> 00:47:18,159 Um... 1063 00:47:18,159 --> 00:47:20,839 Yeah, we've been roommates since the start, 1064 00:47:20,839 --> 00:47:24,319 and he's just been amazing. 1065 00:47:24,319 --> 00:47:26,039 You know, I've never had a brother, 1066 00:47:26,039 --> 00:47:27,679 I've been blessed with a sister, 1067 00:47:27,679 --> 00:47:30,319 but he's honestly been like my younger brother. 1068 00:47:30,319 --> 00:47:32,999 Um, and it's been an absolute blast. 1069 00:47:32,999 --> 00:47:34,639 So, I know whatever he decides to do, 1070 00:47:34,639 --> 00:47:36,959 he's going to kick some serious goals. 1071 00:47:36,959 --> 00:47:38,639 Thanks, mate. 1072 00:47:38,639 --> 00:47:41,199 You can see clearly how many people love you, Luke, 1073 00:47:41,199 --> 00:47:43,239 because you are unique. 1074 00:47:43,239 --> 00:47:46,679 You know, what you've achieved in such a young age 1075 00:47:46,679 --> 00:47:48,959 that shows you're going to be going 1076 00:47:48,959 --> 00:47:52,519 a very, very long, successful way. 1077 00:47:52,519 --> 00:47:56,279 But sadly, for now, it's time to say goodbye. 1078 00:47:56,279 --> 00:47:57,879 (APPLAUSE) 1079 00:48:00,079 --> 00:48:02,799 LUKE: This competition, in terms of my cooking ability, 1080 00:48:02,799 --> 00:48:04,759 it's shown me how much I don't know. 1081 00:48:04,759 --> 00:48:06,639 But in terms of me as a person, 1082 00:48:06,639 --> 00:48:08,039 it's shown me how much I'm capable of. 1083 00:48:08,039 --> 00:48:09,919 POH: You smashed it, Lukey. Oh, thanks, Poh. 1084 00:48:09,919 --> 00:48:11,199 You've been amazing. 1085 00:48:11,199 --> 00:48:15,399 I came into the competition with...not a great plan. 1086 00:48:15,399 --> 00:48:17,479 My plan was, really, just to throw the kitchen sink 1087 00:48:17,479 --> 00:48:18,879 at every challenge, 1088 00:48:18,879 --> 00:48:21,039 and there was a few where it paid off. 1089 00:48:21,039 --> 00:48:23,199 And there was a few, like today, where it didn't. 1090 00:48:23,199 --> 00:48:24,799 Ah, gonna miss you, mate. 1091 00:48:24,799 --> 00:48:26,519 I'm gonna miss you, too. 1092 00:48:26,519 --> 00:48:27,799 Yeah, I've been in a lot of eliminations, 1093 00:48:27,799 --> 00:48:29,599 and they finally got the better of me, 1094 00:48:29,599 --> 00:48:30,679 so fair play to them. 1095 00:48:30,679 --> 00:48:33,679 Give it up for Luke, everybody! 1096 00:48:33,679 --> 00:48:35,919 (CHEERING AND APPLAUSE) 1097 00:48:38,519 --> 00:48:39,679 I've enjoyed it so much. 1098 00:48:39,679 --> 00:48:41,679 Everyone has just taken me under their wing, 1099 00:48:41,679 --> 00:48:42,879 and, they love saying it, 1100 00:48:42,879 --> 00:48:44,719 treating me like their little brother. 1101 00:48:44,719 --> 00:48:46,279 I wish it didn't end so soon, 1102 00:48:46,279 --> 00:48:47,839 but I've got to be pretty grateful 1103 00:48:47,839 --> 00:48:50,239 because I didn't think it would go this long. 1104 00:48:54,759 --> 00:48:56,559 ANNOUNCER: Tomorrow night, 1105 00:48:56,559 --> 00:48:59,879 they've reached this incredible milestone... 1106 00:48:59,879 --> 00:49:02,399 AARON: Being top five, it really doesn't feel real. 1107 00:49:02,399 --> 00:49:03,599 ..and now... 1108 00:49:03,599 --> 00:49:05,319 It's time to keep up... 1109 00:49:06,839 --> 00:49:08,799 ..with me. Come on, please. Come on! 1110 00:49:08,799 --> 00:49:10,559 There's a bit going on, 1111 00:49:10,559 --> 00:49:12,279 hence why we've got to keep up. 1112 00:49:12,279 --> 00:49:14,119 There are two hibachis, 1113 00:49:14,119 --> 00:49:15,759 five hobs going. 1114 00:49:15,759 --> 00:49:17,719 This is the ultimate test of multi-tasking. 1115 00:49:17,719 --> 00:49:20,079 It's one heck of a battle 1116 00:49:20,079 --> 00:49:21,199 for immunity. 1117 00:49:21,199 --> 00:49:22,639 (CLATTERING) (ANNABEL SCREECHES) 1118 00:49:22,639 --> 00:49:24,079 I've got so many balls 1119 00:49:24,079 --> 00:49:25,719 in the air at the moment, 1120 00:49:25,719 --> 00:49:27,799 and I'm falling further and further behind. 1121 00:49:27,799 --> 00:49:29,159 It's only gonna get worse from here. 1122 00:49:29,159 --> 00:49:31,039 Petro, your lamb's on fire. 1123 00:49:31,039 --> 00:49:32,199 That's not what we want. 1124 00:49:32,199 --> 00:49:33,439 Oh, come on, bro. 1125 00:49:39,519 --> 00:49:41,519 Captions by Red Bee Media