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00:00:00Previously on Masterchef Australia.
00:00:04Oh wow, that's epic. That's so cool.
00:00:08They unwrapped a huge week.
00:00:11The mystery box is like, Christmas has definitely come early.
00:00:14And presented spectacular dishes.
00:00:18This is the front cover of the magazine.
00:00:20I would order that over and over and over again.
00:00:24But the bottom four faced an incredible pressure test.
00:00:29Oh!
00:00:32Folks, look.
00:00:34That was the end of the journey for Jimmy.
00:00:39Then...
00:00:40Welcome to Sydney.
00:00:43A service challenge with an unexpected twist.
00:00:47Oh, no.
00:00:52Ended with alarmingly good dishes.
00:00:55This is elevator pub food at its finest.
00:00:58Chai Zambonelli, that is, if you play to food.
00:01:00And the orange team.
00:01:02What a unity from tonight's elimination.
00:01:17Let's do this, Sarah, Theo, come on, mates.
00:01:22How are you feeling? I'm all right.
00:01:24Yeah. Good? Yeah.
00:01:26It just doesn't matter what colour the apron.
00:01:28Just give it a red hot crack, bro.
00:01:32APPLAUSE
00:01:55Morning, all. Morning.
00:01:57How good is it to be back in the MasterChef kitchen?
00:02:01But not so nice to be back in black, right?
00:02:03No.
00:02:04Unfortunately, by the end of the day,
00:02:06one of you will be going home.
00:02:11Right-o, it is an elimination,
00:02:13but I know you guys are going to be happy with this one.
00:02:16Ooh!
00:02:18We've brought in a very special guest.
00:02:21Ooh!
00:02:22He's known all over the world for changing the future of food.
00:02:25He's made his mark through sustainable cooking,
00:02:28turning ingredients bound for the bin
00:02:30into masterful plates of food.
00:02:33He's been awarded honours every cook dreams of,
00:02:37gracing the top 100 chefs list
00:02:39as well as the world's best 100 restaurants list just last year.
00:02:43I've got two words for you.
00:02:46Fish king.
00:02:48CHEERING
00:02:50Please welcome, you know who I'm talking about,
00:02:54Josh Knight!
00:02:56CHEERING
00:02:58Woo!
00:03:05I love Josh.
00:03:06I love everything he's about.
00:03:08His restaurants, his philosophy, his energy.
00:03:11He's just, like, he's my angelfish.
00:03:13That's what I'm calling him. He's an angelfish.
00:03:18This guy is an absolute genius.
00:03:21He has changed the way chefs and the seafood industry
00:03:26thinks about butchery and seafood.
00:03:29He really is just such an icon in this industry.
00:03:34For a bad day, he's going to be a really good day.
00:03:39Josh, how's it going?
00:03:40I'm good. How are you?
00:03:42Really well.
00:03:43Everybody looks sharp.
00:03:44Yeah, so do you.
00:03:47Jacqueline, are you blushing?
00:03:49LAUGHTER
00:03:51How does it feel to see Josh again?
00:03:53Um, yeah, starstruck.
00:03:55I'm a big fan of yours, mate.
00:03:57Oh, thank you.
00:03:59LAUGHTER
00:04:01What you've brought to the industry, Josh,
00:04:03has drawn worldwide attention.
00:04:06Can you explain it?
00:04:09I think there's a lot of fear associated with fish
00:04:12in some parts of the world
00:04:13where we don't necessarily know what to do with it.
00:04:16So I'm trying to come at it from the mind of a meat butcher
00:04:19and then apply that into fish theory.
00:04:22And hopefully, at the end of the day,
00:04:24it works towards better ethics with how we work with fish,
00:04:28but as well, better economics.
00:04:30He is probably the chef that I want to impress the most
00:04:34in this kitchen, and he is the biggest inspiration to me.
00:04:38What do you reckon is under here, guys?
00:04:40Oh, fish.
00:04:42LAUGHTER
00:04:43What makes you think that?
00:04:46Well, guys, this is something that I've tediously
00:04:49worked my way through and butchered
00:04:51this beautiful product just for you guys.
00:04:58Oh!
00:05:02Beef.
00:05:04Where's the fish?
00:05:05It's beef, guys.
00:05:07That is very unexpected.
00:05:09It's not what I expect at all.
00:05:11I'm expecting a big tuna and there's cuts of meat.
00:05:14I can see a rack, I can see mince, I can see a flank.
00:05:18Yeah, not what I was expecting.
00:05:20Is it actually fish?
00:05:22LAUGHTER
00:05:24Beef and fish are actually incredibly similar,
00:05:26and I'm going to show you how.
00:05:30All right.
00:05:32Wow.
00:05:34Oh, yum. Oh, wow.
00:05:36Oh, my gosh.
00:05:38Tenderloin of yellowfin tuna.
00:05:41And pretty much cherry-picked the best bit right out of the middle.
00:05:45And then at its opposite, we've got the beef tenderloin.
00:05:49Texturally, you're achieving a similar outcome.
00:05:52They're soft, they're buttery.
00:05:54You don't have to chew too much.
00:05:56That is beautiful cut.
00:05:57Next one.
00:05:59This is the very, very sinew-heavy tuna tail.
00:06:03And so bringing some value and reverence to part of the fish
00:06:07that, you know, might just get lopped off and pushed aside.
00:06:11Because, as you can see, there are a lot of heavy sinews
00:06:14that run through that.
00:06:16But if you actually think about the potential of what that could be
00:06:19in terms of cooking, and would you slow cook it, would you glaze it,
00:06:23would it go sticky, would it go crispy?
00:06:26The next one.
00:06:28We've got this extraordinary beef flank here.
00:06:31And then on this side, we've got the yellowfin tuna belly.
00:06:37All the muscle fibres that run through that tuna belly
00:06:40and all the fat that sits in between.
00:06:43So intramuscular fat gives you, you know, the pleasure of eating, really.
00:06:49Next up, ossobuco.
00:06:51Wow.
00:06:53So this is cut on the yellowfin tuna higher up on the tail.
00:06:57Very similar to then our meat ossobuco on that side.
00:07:01It's amazing.
00:07:02Oh, it's crazy.
00:07:05Next cut.
00:07:06You ready for this one?
00:07:08All right.
00:07:10Oh!
00:07:12You see that?
00:07:14Stop it.
00:07:15Gosh.
00:07:16That's amazing.
00:07:18This is the yellowfin tuna rib eye.
00:07:21Been left on the spine of the fish,
00:07:24and now this has been left to age and mature on the bone.
00:07:28So like this beef rib eye,
00:07:30we can see aesthetically the similarities here.
00:07:34And if you've got shelf life,
00:07:36then you get savoury flavours,
00:07:38glutamates developing within the fish during the ageing process.
00:07:41Then gives spectrum for all sorts of savoury, meaty ideas.
00:07:46This is crazy.
00:07:48Sirloin.
00:07:50Ooh.
00:07:51And lastly, we have the ground yellowfin tuna.
00:07:55Just like the ground beef on this side that all of us grew up eating,
00:08:00lasagnas and bolognese,
00:08:02here we have the ground yellowfin tuna.
00:08:04So just like all of these beef cuts that we're all very familiar with,
00:08:08I've mirrored them with my selection of yellowfin tuna cuts.
00:08:13My brain is just going crazy.
00:08:15I know.
00:08:16I'm feeling intimidated because he's just so exceptional.
00:08:20Like, to be able to replicate meat with tuna is wild.
00:08:27We've got matching cuts on both sides, so we all understand that.
00:08:31But bigger than that, what I'm trying to say here is
00:08:34yellowfin tuna came in at 45 kilos.
00:08:38It's a big fish.
00:08:40If you don't approach a fish of such significance
00:08:43with a matrix of primary cuts and secondary cuts,
00:08:47then you're just paying for filling your bin up.
00:08:51To start to think about fish
00:08:53and using meat as the catalyst of that thinking
00:08:56can give headwind to so much creative opportunity.
00:09:00It's honestly like it's a masterpiece.
00:09:02It's a piece of art in front of us.
00:09:04It's so gorgeous.
00:09:06The finesse on the meat, the butchery,
00:09:09how beautiful the produce looks, like it's just so Josh.
00:09:12And it's honestly like if I get to cook with something like that today,
00:09:15it's pretty amazing.
00:09:17Inspiring, huh?
00:09:18Yeah.
00:09:19Absolutely.
00:09:20But then we've got this cloche over here as well.
00:09:23There's always a cloche.
00:09:25So a summary of all of these parts
00:09:28then amounts to...
00:09:31my perfect...
00:09:35surf and turf.
00:09:37CHEERING
00:09:44Can't have steak without condiments.
00:09:46Oh!
00:09:48That'll be stunning.
00:09:50So surf and turf in front of us here,
00:09:53the yellowfin tuna ribeye
00:09:55next to the beautiful sirloin on the bone.
00:09:58So a side-by-side comparative of the two,
00:10:02but surprisingly incredibly delicious together.
00:10:05Yum.
00:10:06Wow.
00:10:07Now, you've seen Josh's surf and turf.
00:10:10Today we want you to show us your interpretation.
00:10:14We're giving you 75 minutes.
00:10:17The pantry and garden are open
00:10:21and you can use any protein and any seafood you like.
00:10:26Personally, I've had my hands in the pantry
00:10:29and I've made sure that there's no prawns.
00:10:32Because I don't want to Scotch fillet with a prawn on top.
00:10:36We're talking about 2025 modern surf and turf.
00:10:41This is the guy that put
00:10:43tuna cheeseburgers and fish eyeball ice cream on the map.
00:10:48Think outside the box.
00:10:51OK.
00:10:52I was just, like, I want to get in the kitchen.
00:10:56And the time starts now.
00:10:58CHEERING
00:11:04Woo! Sorry.
00:11:10So many lovely things.
00:11:13Excuse me.
00:11:15When you're in the black apron and you step into the kitchen,
00:11:18there's always that thing in the back of your head,
00:11:21maybe this could be the time that I go home.
00:11:24Go, Timmy.
00:11:25So if I'm going to do a dish today that's going to wow the judges,
00:11:29I've really got to bring surf and turf into 2025.
00:11:36Temperature's on. We are on.
00:11:39I think she's doing a dessert.
00:11:41Black Apron Day and it's always a difficult day,
00:11:45but I came back into this competition to push myself,
00:11:49to really create dishes that speak of my personality and me
00:11:53and things that I'm creating and new and different.
00:11:57So I want to channel a bit of Josh Nyland today.
00:12:01I want to spark a bit of conversation about my dish.
00:12:04It's kind of a version of an old-school dish, a carpet bag.
00:12:07Traditionally, it's oysters stuffed inside beef and wrapped in bacon,
00:12:11but I'm doing a totally different version of that.
00:12:14It's a little bit wild, actually.
00:12:16So I'm doing an oyster ice cream
00:12:19and I am serving it on top of a beef tartare with a bit of guanciale.
00:12:25I have to get this oyster ice cream on and...
00:12:28Oh, my God.
00:12:30I have to get this oyster ice cream on
00:12:32and none of the oysters are shucked,
00:12:35so I have to sit and shuck about 20 to 30 oysters.
00:12:40Declan, I wish you were down to shuck my oysters for me.
00:12:44Just throw them up, we'll get them sorted.
00:12:46Yeah, thanks.
00:12:47They'll come back empty.
00:12:49I'm going to be like an oyster-shucking professional
00:12:52by the end of this.
00:12:54I'm not starting off that way, but...
00:12:57I feel like if I can pull this off, I can impress Josh Nyland
00:13:02and it's definitely right up his alley.
00:13:06My gosh, how long is it going to take me to do all of these?
00:13:12Yes, Rhi. Nice work, mate.
00:13:14How much meat have you got there?
00:13:16Not enough.
00:13:19When I think of Surf and Turf, I think of Dino.
00:13:22It was our very first date,
00:13:24it was actually the dish we ate, both of us,
00:13:27on our first date 19 years ago.
00:13:29It went well. He's still there.
00:13:33It was that good that we kept going back every year
00:13:36on our anniversary to have Surf and Turf.
00:13:40Today I'm doing an Asian beef broth with lobster wonton.
00:13:45The surf is in the lobster dumpling wonton
00:13:50and the turf is in the beef broth.
00:13:52I bloody need my glasses.
00:13:55Shit.
00:13:57I've actually cooked for Josh before when he was in the kitchen
00:14:00and I got, like, a top dish.
00:14:02So today I'm really wanting to impress him.
00:14:05I have issues because I can't see.
00:14:08I can't see.
00:14:09Take my glasses.
00:14:10Oh, thank you.
00:14:12I want to show Josh what I love to do, you know, wontons.
00:14:16It's what I love. I eat thousands of them all the time.
00:14:19I just come back, yeah?
00:14:22I like my wontons. Very simple.
00:14:24I don't really venture out because I bloody love a classic wonton.
00:14:29Last time Josh gave me a high five, today I want a high ten.
00:14:34Thank you for your glasses.
00:14:35It's all right, any time.
00:14:36I forget that I'm getting old.
00:14:38No, you're not, you're not.
00:14:41I love everything about this challenge so much.
00:14:46We're asking our contestants to recreate surf and turf.
00:14:50This, for me, is what MasterChef is all about.
00:14:53It's about what's happening in the food industry.
00:14:55It's about people who are cooking progressively
00:14:57in ways that have never been seen before.
00:15:00Surf and turf, it's not a modern idea.
00:15:03It's one that we know and feel comfortable about.
00:15:06But it's such a special thing.
00:15:08Yeah.
00:15:09So I want to see and feel something special.
00:15:12This reimagination of it is what we're looking for.
00:15:15Old school but modern execution.
00:15:17Yeah, that's it.
00:15:18Yeah.
00:15:19I think your challenge is very much like a double-edged sword.
00:15:24You can be a beef expert, but the sauce has to be connected
00:15:28between the two, the fish and the meat.
00:15:30And also the way you assemble everything together on the same plate.
00:15:33So it's more than cooking today.
00:15:35100%.
00:15:37Let's go, guys.
00:15:44Today I'm making a dish called Rutello Bonato.
00:15:47So it's a take on vitello tonnato,
00:15:49which is traditionally a veal and tuna.
00:15:51And we make this at one of our restaurants, Nido,
00:15:53and it's kangaroo and bonito.
00:15:55So the roux is the kangaroo and the bonito is the bonito.
00:15:58So it's a combination of the two.
00:16:00And we're going to make this at one of our restaurants,
00:16:02Nido, and it's kangaroo and bonito.
00:16:04So the roux is the kangaroo and the rutello, the ello, is the bonito.
00:16:11It's like jam-packing all the delicious traditional flavours
00:16:15of a vitello tonnato, but making it a little bit laurer.
00:16:18And I cook well when Josh is here, so he's like my good luck omen.
00:16:27Have you made this before, Dash?
00:16:30Hell no.
00:16:32What?
00:16:33Oh, my God.
00:16:34Wowee, Dash, I'm loving that.
00:16:36Thanks, Andy.
00:16:37I'm loving that.
00:16:40The level of competition between last season and this season is,
00:16:44you can't even compare it.
00:16:46Honestly, the dishes that I'm putting up this season,
00:16:48that last year would have got me top three,
00:16:51maybe top dish of the day.
00:16:53I'm either middle or lower.
00:16:55So I really want to push myself to be creative,
00:16:59to challenge myself in being innovative
00:17:01and just, like, sit back and be safe.
00:17:04Ah, Josh.
00:17:06What's happening?
00:17:08Brown sugar.
00:17:09Yeah.
00:17:10Yes, we're going seven-turf dessert.
00:17:13Seven-turf dessert?
00:17:15Why not?
00:17:16It's elimination day.
00:17:19Yeah, so we're going a bone marrow sticky date pudding,
00:17:23fish sauce butterscotch, caramel.
00:17:27OK.
00:17:28And, yeah, playing around with some visuals as well.
00:17:30I want to do some, like, orange caviar pearls as well.
00:17:34Whoo!
00:17:38We always want contestants to push the button,
00:17:40especially when this man's in the kitchen.
00:17:42Yeah.
00:17:43Ah, risk!
00:17:44What kind of boat are you driving?
00:17:46Yeah, I do feel like I'm either going to be right at the top
00:17:48or right at the bottom today, so...
00:17:50Yeah.
00:17:51OK.
00:17:59OK, guys.
00:18:00Already 15 minutes gone.
00:18:02One hour to go!
00:18:04Hey!
00:18:17Oh, my God, that is so...
00:18:20Oh, my God.
00:18:23Oh!
00:18:25Wish I was down there.
00:18:26Yeah, I reckon.
00:18:29I like how you're just here watching us eat this.
00:18:32Can we swap? Want to swap?
00:18:33Sorry, guys.
00:18:40Enough slices?
00:18:42I'm trying my hardest to keep smiling right now,
00:18:44but I am so fully panicking as soon as I heard surf and turf.
00:18:49Surf and turf does not belong in the Middle East, or never has.
00:18:52I don't think it even exists, to my knowledge.
00:18:55So today I want to play it up to my favours
00:18:59and hopefully I'll be able to execute well.
00:19:02So today I've decided I'll be using scallops for my seafood option
00:19:06and I'll be using lamb rack for my meat option.
00:19:09And then I'll be combining that together
00:19:11with a beautiful Moroccan mughrabiyah salad.
00:19:13I could bring some of the Western me into the Middle East
00:19:16by doing something like this.
00:19:18I want to be smart by choosing lamb
00:19:20because I know I can cook it quickly
00:19:22and I can pack in ultimate amount of flavour in there.
00:19:25And the scallop will be my sweet element to this dish.
00:19:28I think I'm hitting the brief today, but I'm hitting the brief in a safe way.
00:19:32I do not want to go home.
00:19:35Let's just see what happens,
00:19:36because there's definitely not a plan B in action at the moment.
00:19:43I'm going scallop and chicken.
00:19:45Dried scallops and chicken jus with it.
00:19:47Dried scallops in a chicken sauce.
00:19:49Yes.
00:19:50That sounds delicious.
00:19:51Thank you, chefs. Appreciate it.
00:19:53Pork and marron meatballs.
00:19:55Pork and marron meatballs.
00:19:57I'll have the marron claws just sitting delicately on top.
00:20:00Nice.
00:20:01Going for a bit more refined today.
00:20:03Woo!
00:20:04That's a big squid.
00:20:05It's huge.
00:20:06I'm going to be stuffing that with some pork mince
00:20:09and doing a sauce, going to be sitting on a corn puree.
00:20:12Wow.
00:20:13Wow.
00:20:15OK, guys, 45 minutes to go.
00:20:19All right, all right.
00:20:20Good luck.
00:20:33Watch those fingers, Snez.
00:20:34Oh, my God, Snez, slow down.
00:20:36LAUGHTER
00:20:41You're smashing through those oysters, Sarah.
00:20:44I need you down here.
00:20:46Final oyster done.
00:20:47I do not want to look at another oyster for a while.
00:20:50So, oysters are done.
00:20:51Now I need to get this oyster ice cream into the ice cream maker
00:20:55before I can start my beef tartare.
00:20:58I'm making a creme anglaise.
00:21:00My egg yolks.
00:21:01I'm using dextrose in there just to get the consistency right,
00:21:05but I don't want this to be sweet.
00:21:07And cooking that till it gets to 84 degrees
00:21:10and then I want to mix that with my oysters.
00:21:14So, the oysters, I'm keeping them totally raw
00:21:17and blending them into a puree
00:21:19and mixing that together with my creme anglaise.
00:21:22This oyster ice cream is a big risk,
00:21:25but I don't want this to just be a really subtle oyster ice cream.
00:21:29I want to go hard on that oyster flavour.
00:21:32If I'm going to be experimental, that I'm going all the way,
00:21:36this is oyster ice cream,
00:21:37then I'm definitely going to make it taste like oyster ice cream.
00:21:42So, ice cream, sweet or savoury or somewhere in between?
00:21:45Savoury, no.
00:21:46I have got a little bit of sugar in there, but dextrose.
00:21:49So, it's...
00:21:52..strong oyster.
00:21:55Oyster ice cream.
00:21:57What do you think?
00:21:58That's a finish first or...
00:22:00Finish? Don't say that.
00:22:01..or I'll walk you to the door.
00:22:03Oh, my God, don't do it.
00:22:05Oh!
00:22:08I just got scared.
00:22:09Oh, my God.
00:22:11Oh, my God. OK.
00:22:17Look at my cute little pancetta crummies.
00:22:19Oh, they look so good.
00:22:21You're coming back to your desserts.
00:22:23Are you not confident today or what?
00:22:25I'm confident. I feel good today.
00:22:27I'm super confident.
00:22:28Yeah.
00:22:29My bone marrow sticky day pudding mix is done.
00:22:31It looks really good.
00:22:33This needs to rise and be nice and fluffy
00:22:35and I'm only going to find out once it cooks.
00:22:37Theoretically, this dish should work on paper.
00:22:40Using animal fats in puddings,
00:22:42it's been used traditionally in British cooking
00:22:44and there's a reason for it.
00:22:45The melting point of animal fats is a lot higher than butter
00:22:48and it actually lets the pudding rise and set
00:22:52before that butter melts,
00:22:53so you get a really fluffy texture from your pudding.
00:22:56Listen to that turf element.
00:22:59Now I need to focus on that fish sauce butterscotch
00:23:02to make sure that that surf element is there.
00:23:05Fish sauce in a butterscotch sauce, it sounds weird, I know,
00:23:09but that salty sweet actually enhances both of those flavours
00:23:13and it keeps you going back for more and that's what I want.
00:23:16I want to get that umami from that butterscotch
00:23:18to stop it from being super sickly sweet.
00:23:20Come here.
00:23:21So, are you sweating a lot?
00:23:23I can see you've been thinking a lot.
00:23:25Mr, are you confident?
00:23:27Yeah, I'm feeling good.
00:23:28Texture's going to be OK?
00:23:29I hope so, yeah.
00:23:30I've got time, so...
00:23:31So you've got crispiness, obviously, and the softness of the sponge.
00:23:34That's right, yeah.
00:23:36Well, if this works, I'll tell you what.
00:23:38Thank you. Thanks, Chef.
00:23:39Let's go.
00:23:43Go, Theo!
00:23:44Go, Theo!
00:23:47Everyone is working at a million miles an hour.
00:23:50I'm actually running today.
00:23:53I need a plug.
00:23:54The brief today being creative, surf and turf.
00:23:57Josh has thrown a spanner in the works.
00:23:59It's one thing to have an extraordinary plate of food
00:24:02that tastes delicious,
00:24:03but then how do you amplify that more into a realm of,
00:24:06look at me, look at me?
00:24:07Yeah.
00:24:08It's shown that he can use fish eye and custard tarts
00:24:11and make ice creams using the gelatinous parts of the fish
00:24:15and he's asking everyone to be that creative.
00:24:19I'm really excited to see what dish has come out of today.
00:24:24Nice, Ri-Ri.
00:24:26For my lobster wontons, the beef broth is in the pressure cooker
00:24:30and my wonton dough is resting for 20 minutes.
00:24:32And now I'm getting on to the lobster filling.
00:24:35I like my wontons to be quite stock standard.
00:24:38Seafood, meat, you know.
00:24:40It's like my thing.
00:24:42So I'm actually, like, feeling OK.
00:24:46Rhiannon!
00:24:47G'day, g'day!
00:24:49What is the dish?
00:24:50So I'm doing, like, my Asian style beef broth.
00:24:52OK.
00:24:53With lobster wontons.
00:24:55Right.
00:24:57Just beef in the broth?
00:24:59Yeah.
00:25:00OK.
00:25:01Yeah, so it's going to be really beefy.
00:25:03Righto.
00:25:04So, like, when you eat it, you've got the beef flavour
00:25:06and then you've got the surf in the wontons.
00:25:09OK.
00:25:14Is it inventive enough, though?
00:25:16Oh, bloody, I don't know. I hope so.
00:25:19Like, cos we've got oyster ice creams,
00:25:21we've got, like, bone marrow puddings.
00:25:23Bone marrow.
00:25:24Bloody hell!
00:25:25This is completely throwing me,
00:25:26because they don't really seem impressed by my dish.
00:25:29And now I'm like, oh, my God, what am I going to do?
00:25:41Well, as it should be, there is some creative minds out there
00:25:46just going hard out there.
00:25:48Absolutely.
00:25:49Yeah, absolutely love it.
00:25:50I'm super excited about Sarah Todd.
00:25:52The oyster ice cream.
00:25:54Let's see how that all goes.
00:25:56Dash, he's going for the...
00:25:58So good.
00:25:59..go-hard-or-go-home approach.
00:26:01Love it.
00:26:02And he's the only person doing a dessert.
00:26:04I kind of love it.
00:26:05I love it.
00:26:06Cos it's very my style of competing, so I relate to it.
00:26:08Cos he's doing bone marrow sticky day pudding.
00:26:11Sticky day pudding. Yeah.
00:26:12And then he's got the fish sauce carrot.
00:26:14All the elements and the textures that he's using work.
00:26:17Yeah.
00:26:18So it's just whether he can balance whether it just tastes
00:26:21like fish and meat in a dessert in a not-good way.
00:26:24Yeah.
00:26:25The one that we're kind of worried about, Rhiannon,
00:26:27she's doing, like, this lobster and beef broth.
00:26:29I think she chose the easy option,
00:26:31which is just a lobster filling in the wontons.
00:26:34And what else?
00:26:35I just think it's a missed opportunity.
00:26:39Oh, all right, man.
00:26:41Are you all right? Yeah.
00:26:42I don't even know what I do.
00:26:44I'm in a complete spin.
00:26:46How am I going to supercharge this dish?
00:26:48How am I going to change it?
00:26:49What am I going to do?
00:26:50Remember, you end up in the final once.
00:26:52I hope so.
00:26:56There's so many amazing cooks this season,
00:26:59so I've really got to ramp up my dish.
00:27:02Just keep going, yeah?
00:27:03Yeah, that's what I'm going to do.
00:27:05I've got the beautiful fresh lobster.
00:27:07I've only got to do the wonton filling at this point,
00:27:09so I'm thinking I'll put some of it in the dough.
00:27:12So mince some lobster meat, and then I knead it into my dough.
00:27:18Do you need a bit of flour?
00:27:20Yes, I do, Chef. Where is it?
00:27:21It's just there. Where, where?
00:27:23This is Josh Nyland.
00:27:25It's elimination challenge.
00:27:28I'm just going to go for it.
00:27:29I'm chucking it into the wonton skin
00:27:31and hoping that supercharges the flavour.
00:27:33Yeah, I've added lobster to the dough,
00:27:35and it may change the consistency.
00:27:37It feels OK at the moment,
00:27:39so hopefully when I boil it up, it's still OK.
00:27:47I'm so glad I'm up here today.
00:27:49Yeah, yeah, yeah, na, na, na.
00:27:52Woo!
00:27:53LAUGHTER
00:27:54Yeah, yeah, yeah, na, na, na.
00:27:57You're on fire today. I love it.
00:28:02I'm using beef today and oysters.
00:28:04That's going to be my little play on surf and turf.
00:28:07I've got a beautiful piece of flank steak
00:28:09with a beautiful oyster cream sauce.
00:28:11I love cooking red meat and steaks and everything like that,
00:28:14but this is a little bit different, so I'm enjoying it.
00:28:18Today, going a little flair of Japan.
00:28:21I'm making braised pork cheeks
00:28:23with fresh Harvey Bay scallops and some sautéed mushrooms.
00:28:26I've never cooked for Josh before.
00:28:28Being a fan from up north, I've never met him before,
00:28:31so it should be a bit of fun today.
00:28:33I'm doing my dumplings.
00:28:35Cinnabelli chive dumplings with a beef broth.
00:28:38I have never made this before.
00:28:40I'm just channelling what I know, I'm channelling flavours,
00:28:44and hopefully it's going to be a good one.
00:28:46What's your worst surf and turf?
00:28:49I'm going to need a snorkel to get through this forkle or something.
00:28:52That's brilliant!
00:28:55Josh Long's in the kitchen,
00:28:57so that means you've got big fish to fry.
00:28:5927 minutes to go.
00:29:01Well done, well done.
00:29:06MUSIC
00:29:11Can we try one with me?
00:29:13Yeah, let's do it.
00:29:15Can you come here and talk to me?
00:29:17My surf element in that bonito mayonnaise is done,
00:29:20and now I need to crack on to the turf in that kangaroo.
00:29:23I need to get the kangaroo out of the glass freezer
00:29:26because I want to cook this
00:29:28directly on the hot coals of the hibachi.
00:29:31Smart technique, was it? Thank you.
00:29:33She's frozen the kangaroo, right?
00:29:35She's put in the frozen, solid kangaroo straight on the coals.
00:29:38Oh, wow.
00:29:40So it's going to be this very thin layer of charred, smoky outside,
00:29:43but perfectly run in the middle.
00:29:45I want to sear the outside, get it nice and charred,
00:29:48but still make sure the inside is quite rare.
00:29:51I'm really happy, I think everything works together.
00:29:53I've made this dish before, I know it's delicious,
00:29:55customers of ours love it,
00:29:57but today my customers are the judges.
00:30:00Rora. Hello, Josh.
00:30:02G'day, mate. How are you? Good.
00:30:04Bit of kangaroo. Yeah, kangaroo and bonito.
00:30:07Oh, wow. Yeah, yeah.
00:30:09So it's like a take on vitello to natto.
00:30:11I'm calling it rutello to natto.
00:30:13You're pretty chilled, right? You sound very relaxed.
00:30:15I'm very relaxed.
00:30:17Is it going to look exactly the way I think I'm looking at it right now?
00:30:20Yeah, it's going to, like, mayonnaise on the bottom.
00:30:23So you're relying on the idea of kangaroo and bonito
00:30:27and calling it something really interesting and unique
00:30:29to get it over the finish line.
00:30:31I'm too boring, is that what you're saying, Josh?
00:30:33No, I'm just saying. I've been too boring.
00:30:35I love it. Thanks, guys. I didn't say a thing.
00:30:37Love you both so much.
00:30:39Mamma mia.
00:30:43I know this dish is going to taste delicious,
00:30:45like, I know this dish like the back of my hand,
00:30:48but it's now, like, what can I do to take it to the next level,
00:30:52to really impress Josh and the judges?
00:30:55What can I do to make this dish go well?
00:31:03I'm feeling a little bit stressed for time at the moment
00:31:05cos it just flies.
00:31:07The shucking oysters part took so long.
00:31:09The oyster ice cream's now in the ice cream maker.
00:31:12I move on to my steak tartare.
00:31:14I take my fillet and cut it into beef dices.
00:31:19I'm adding in all of my other flavours,
00:31:21some shallots, some chives, some parsley, guanciale.
00:31:25I want to add in some spices in as well.
00:31:27I want this to, you know,
00:31:29have a little bit of the hints of spices coming through.
00:31:32Texturally, those elements, a nice mouthfeel.
00:31:35But most importantly, I want the beef to shine
00:31:38and the oyster to shine so that that all kind of comes together.
00:31:41I think that's a really important element of this dish,
00:31:44so I just want to focus on the flavours of this part.
00:31:48Mmm!
00:31:51Schneers, you know I have issues with salt.
00:31:54Want a taste?
00:31:57Mmm!
00:31:58Salt is fine. Delish.
00:32:00So right now, I've invested a lot of time with preparing my elements
00:32:04for my beautiful lamb cutlets with some sweet scallops
00:32:07and a beautiful Moroccan Mojrabiya salad.
00:32:10I've got my nuts toasted.
00:32:12I have my herbs chopped.
00:32:14All the flavours that I need, including my spice mix, is ready.
00:32:18Now it's time to start the proteins.
00:32:21Samira.
00:32:22Hello. How are you?
00:32:24I'm nervous about going well.
00:32:26My hands are shaking.
00:32:28What's the dish? OK.
00:32:30I'm bringing surf and turf to the Middle East
00:32:32because that's something that's never happened before,
00:32:34I think, in history. Yeah.
00:32:36So I am going Moroccan-inspired today.
00:32:39So I'll be making a Moroccan Mojrabiya salad
00:32:42with lots of big flavours in there,
00:32:44using herbs and pomegranate and spices.
00:32:47Yep, back you on that. Boxed.
00:32:49OK.
00:32:50A yoghurt tahini garlic sauce as a base.
00:32:53Back you on that. Boxed. Done.
00:32:55Rice and hummus spice rubbed lamb cutlets.
00:32:59OK, yeah.
00:33:00And scallops for sweetness.
00:33:02So I should hit nut, sweet, spice.
00:33:06I love the idea of sweetness
00:33:08with quite a very savoury protein like lamb.
00:33:11Yeah.
00:33:12It's almost like it's a tokenism of,
00:33:14I'll just put some scallops on.
00:33:16OK.
00:33:17Because the dish itself, like, if we're going to be honest...
00:33:20Yes.
00:33:21..spiced lamb with everything that you just said,
00:33:23I am so excited to eat. Yeah.
00:33:25But as a surf and turf challenge,
00:33:27you put a couple of scallops next to a...
00:33:29I think what Josh is getting at is,
00:33:31is this dish good enough on its own without the scallop?
00:33:34Or are we going, oh, my gosh,
00:33:36thank God the scallop was on the dish?
00:33:40Think about it.
00:33:42OK.
00:33:52I've frozen.
00:33:53I'm thinking in my head, he is so correct with what he's saying.
00:33:57I'm looking at the clock, there's just 20 minutes to go.
00:34:03I don't know what I'm going to do.
00:34:09I don't know.
00:34:20Right now, all I can think of is, if I go ahead with the dish,
00:34:23they'll pull the dish apart and I might not hit the brief,
00:34:26especially because I have admitted that the scallop is only there
00:34:30for the fact of it being there.
00:34:32So I've made the decision to scrape everything off
00:34:35and start fresh.
00:34:39Beautiful.
00:34:41I see this beautiful salmon in front of me.
00:34:43I'm going for the salmon.
00:34:45I'm making kibbeh me'liye, which is fried salmon kibbeh.
00:34:49I've had to deviate my plans.
00:34:51I'm keeping my other stuff as it is.
00:34:53See what I can use that I've already cut up.
00:34:57And I'm going to attempt a salmon fried kibbeh.
00:35:01So that will be a salmon outer case with the bulgur wheat.
00:35:05And then encased in it will be all of this,
00:35:08plus minced meat filled in.
00:35:10It'll get deep-fried, look like a little footy.
00:35:13When I usually make kibbeh, we take our time with it
00:35:16to bind it and get the right pasty texture.
00:35:19If you do not get the right texture, you risk it being too dry
00:35:23or you risk it cracking and falling apart while you're frying it.
00:35:27But I'm in deep. I need to do it.
00:35:30How are you going, Samira?
00:35:32We'll find out in the end.
00:35:36How's it looking, Snesh?
00:35:38Looking good.
00:35:40I need rock salt.
00:35:43Why do these bulbs look so weird?
00:35:47Oh, the chicken.
00:35:55Smells amazing, Rhi.
00:35:56Thanks, darling.
00:35:57Tastes pretty good.
00:35:59I'm trying the beef broth and I'm really happy it tastes beefy.
00:36:02I want it to be beefy because it is my turf.
00:36:05OK, I need to, like, calm down. That's what I need to do.
00:36:08So I'm starting to put the lobster filling into a lobster wonton wrapper.
00:36:13Bloody hell.
00:36:16So normal wonton texture is, like, nice and springy and easy to knead.
00:36:20This is really wet.
00:36:22My hands are really wet, I'm adding flour,
00:36:24which is going to take away the springiness, the bounciness.
00:36:27How are you going, Rhi-Rhi?
00:36:28Yeah, I'm going.
00:36:29Yeah.
00:36:30You got this. Just do what you can do.
00:36:34At this point, I've got them in the round, they're holding,
00:36:37they're not tearing, so they actually look OK.
00:36:40So I'm just going to go ahead and boil them.
00:36:42But if the dough doesn't work, I have no dish.
00:36:48Bring us the catch of the day!
00:36:50You've got eight minutes to go!
00:36:52Come on!
00:37:01Holy... Look at me timbers.
00:37:06Five, four, three, two, one.
00:37:10You're doing OK, Dad?
00:37:11I'm going OK.
00:37:12Yeah.
00:37:13I've got a couple of little mini testers.
00:37:15They came out great.
00:37:16I do want to serve up the bigger pudding, because there's five of them.
00:37:19My butterscotch is done, fish sauce,
00:37:21I'm just working on a creme anglaise, kind of like a custard.
00:37:24My orange pearls are done, my crumb's done.
00:37:26Things are tracking really good.
00:37:28Honestly, the last thing to do is plate up,
00:37:30make sure the balance of flavours is there.
00:37:32There's some real big, bold flavours in this dish,
00:37:35so I just want to make sure it actually tastes good.
00:37:37I've got a generous amount of bone marrow stickaday pudding,
00:37:41my fish sauce, butterscotch sauce has been infused into it,
00:37:44and I sprinkle over some pancetta crumb for saltiness.
00:37:47I just hope the judges see this dish in the same way I do.
00:37:50Let's go, Dashi!
00:37:52Oh, yeah, baby.
00:37:54I'm expecting big things!
00:37:57You've got three minutes left!
00:37:59Come on!
00:38:09I tasted Sarah's oyster ice cream.
00:38:12It is so oyster-y.
00:38:18He's not playing hide-the-oyster, that's for sure.
00:38:21I'm really happy.
00:38:23I didn't know that the oyster ice cream
00:38:25could be really confrontational,
00:38:27but I'm proud of my cook for being experimental.
00:38:30This is, you know, what I came back into the kitchen for.
00:38:37You got olive oil, Snez?
00:38:39Oh...
00:38:41You got it. You're the best.
00:38:45I can't believe I managed to get my salmon mix done
00:38:47in such a short time frame.
00:38:49And then I'm using the mince for the filling of my kibbeh.
00:38:52With kibbeh, you technically have two textures.
00:38:54The crusty, crunchy exterior with the surf, which is the salmon,
00:38:58with the moist interior with the turf, which is beef.
00:39:01That's full of flavour.
00:39:03I've got the kibbeh in the oil.
00:39:05You're doing really well, babe.
00:39:07I need to rotate this kibbeh to the other side.
00:39:10OK.
00:39:12If I see cracks in there, if this falls apart,
00:39:15it could mean my time's up in this kitchen.
00:39:23Bloody amazing.
00:39:33I am so satisfied right now.
00:39:35It's crispy and it's held together.
00:39:38I am over the moon.
00:39:40Deviating halfway through is one of the most hardest things that I've done.
00:39:44I think having a baby is easier than this.
00:39:48I even worked up a sweat.
00:39:50Come on, Samira, bring it home.
00:39:52I'm done. Just frying now.
00:39:59I'm trying to add as much flavour and different little textures and pops
00:40:03to this rutello burnato to make it more interesting
00:40:06than the classic version of.
00:40:08So, with my bonito mayonnaise smeared on the plate,
00:40:11on top of that, you've got this perfectly cooked kangaroo.
00:40:15Then you've got the capers that are in brine,
00:40:18I've got fried capers, crunchy, salty shallots,
00:40:21pickled shallots, fried shallots.
00:40:24I've got the bottarga on top,
00:40:26and that's just the mouthfeel that wants you to go back
00:40:29for more and more and more.
00:40:31It's a treat to watch you cook, love.
00:40:33And I just want to add a little bit of Josh Nyland flair.
00:40:37So I'm going to add the element of smoke
00:40:39to really add that extra smokiness to this dish.
00:40:44OK, one minute to go!
00:40:46Come on, let's go! Come on, bro!
00:40:57Salt. Salt.
00:41:01So I get the wontons out, I put them straight on the plate.
00:41:05I notice that a couple of them are split on the bottom.
00:41:09But I just have to go with it, like I've got no other option.
00:41:13So I'm looking at the wontons, which is the main component of the dish,
00:41:17and they're not great.
00:41:19But I have got a really nice beef broth
00:41:21and I've got a perfectly cooked piece of lobster,
00:41:24so I'm really hoping that those two things
00:41:26are going to get me through today.
00:41:31It's sink or swim in ten!
00:41:349, 8, 7, 6, 5, 4, 3, 2, 1!
00:41:44That is it.
00:41:48Good job.
00:41:56That was hard.
00:41:58Oh, man, that was chaos.
00:42:02That was the most stressful cook I've had this season.
00:42:04It was absolute chaos.
00:42:06I'm just hoping that Josh doesn't go,
00:42:08you're not getting a high-five, you're not getting a clap,
00:42:11actually, you're going home.
00:42:13That would be actually my worst nightmare
00:42:15because I really, really want to be here.
00:42:17And that was tough.
00:42:31Well, with the ever-inspiring Josh Nolan in the house,
00:42:34it was simple.
00:42:35We wanted your interpretation of surf and turf.
00:42:39Or was it?
00:42:41We're about to find out because the first dish we want to taste
00:42:44belongs to Laura.
00:42:51So much doubt, honestly, walking this dish up to the judges.
00:42:54I know it's delicious.
00:42:56I know this dish works.
00:42:58I've made it hundreds of times before.
00:43:00I don't want to panic.
00:43:04But is it too polarising or maybe even too wacky?
00:43:07Maybe stitch myself up on elimination day?
00:43:10This dish could send me home.
00:43:14Oh!
00:43:16It is effective.
00:43:17Yeah, well, you're saging us.
00:43:19Plains in the air.
00:43:20Wow, Laura, what is this?
00:43:23This is rutelo bonato, and it's a take on vitello tonato.
00:43:28What was the purpose of the smoke?
00:43:30I just wanted to accentuate the kangaroo smoke flavour.
00:43:35But also, you two were giving me some stick
00:43:37about me being boring today, so I just thought
00:43:39I'd give you a little pizzazz.
00:43:41LAUGHTER
00:43:43So do you think this is better than the original?
00:43:46Oh, I'm going to upset a few Italians if I say yes.
00:43:49So I think it's just as good as the original, Jean-Christophe.
00:43:53OK, Laura, we're going to try your dish.
00:43:56Absolutely.
00:44:10I'm not going to wait for their opinion.
00:44:12I think it's a bloody knockout.
00:44:14Texturally and the seasoning and, I mean, the fried onions alone
00:44:18makes you just want to have all of it.
00:44:20The balance of the sea and the land come together beautifully.
00:44:24It sounds obnoxious, but it does.
00:44:26There's this underlying minerality that's met with the gaminess
00:44:30of the roux that's really special.
00:44:32And the top note of smoke adds to the depth of savoury quality.
00:44:35So kudos to you. It's killer.
00:44:37Thank you so much.
00:44:39Laura, it's a really lovely dish.
00:44:42Love the roux.
00:44:43Texturally, some raw bits, some that are really beautiful
00:44:46and charred.
00:44:47Beautiful, crispy shallots on top.
00:44:50And then just that lovely hit of salt
00:44:53from the capers and the butaga.
00:44:56And also loads of acidity,
00:44:58which just ties everything together so beautifully.
00:45:01It is such a lovely dish,
00:45:02and I could just keep diving back for more and more.
00:45:05Thank you. Very, very good. Thanks.
00:45:07Laura, this is an extraordinarily well-accomplished recipe.
00:45:12Thanks.
00:45:13From the bottom to the top, from left to right, it's just perfect.
00:45:18What is interesting is daring to use those combinations
00:45:21and to end up with something which visually is nothing like spectacular,
00:45:26but when you go to it, it's just phenomenal.
00:45:29How much more can you produce a miracle?
00:45:32But this is sublime.
00:45:34Thank you so much. Well done to you.
00:45:36Thank you, Christophe. Thank you.
00:45:39Yes!
00:45:43Next up, Samira.
00:45:46Thank you. Well done, girl.
00:45:48I'm feeling so anxious.
00:45:50I am super proud of what I've done.
00:45:53I think pivoting was definitely the correct decision,
00:45:57pushing boundaries through Middle Eastern techniques
00:46:00and through Western foods.
00:46:05And if it isn't enough, that's OK.
00:46:07I'll accept it with grace, and I will go home proud of myself.
00:46:12Hey, Samira. Hello.
00:46:14What's the dish?
00:46:16Salmon kibbeh.
00:46:22It's not lamb and scallops.
00:46:24What happened? Nope.
00:46:26When you two lovely humans came over to my bench,
00:46:29after hearing what you both had to say about do they marry,
00:46:33I had to face reality.
00:46:34I was trying to pick an easier way out to be safe.
00:46:37And so you flipped to...
00:46:39Salmon kibbeh.
00:46:41Salmon kibbeh. Right.
00:46:43That is pretty courageous.
00:46:46Changing your whole dish.
00:46:48Yeah, pretty much. That's massive.
00:46:50So the question is, has this pivot paid off?
00:46:56Fingers crossed.
00:47:03So you minced the salmon?
00:47:05Correct. Wow.
00:47:06To have it balanced out.
00:47:11Wow.
00:47:20Samira, well done. This is great.
00:47:22To come up with something at the last minute with this,
00:47:25and to do it so well,
00:47:27to mince salmon and to cook it with minced beef,
00:47:31and to end up as a heart inside those lovely kibbeh,
00:47:36your tiny yoghurt, pomegranate, the texture,
00:47:40it's a cushion of flavours and pleasure.
00:47:43So it's been an honour to enjoy this.
00:47:45Thank you. Thank you.
00:47:47I think that this kibbeh
00:47:50is the start of something really beautiful
00:47:54and really exciting.
00:47:57I had memories of salmon patties of my childhood.
00:48:01I think you could go harder on the salmon
00:48:03to give it a little bit more fishiness,
00:48:05to lean into that oiliness.
00:48:07You blow me away. It's wonderful.
00:48:10When you talk about a primary cut of lamb
00:48:13going with a luxurious scallop,
00:48:15it doesn't do much for me because I know it's going to be great.
00:48:18For me, what makes me so excited
00:48:20is you're using essentially secondary cuts.
00:48:23This dish becomes something that a fishmonger, a butcher,
00:48:27somebody in a deli can grab onto this and go,
00:48:30look at all the tails or all the collars
00:48:32or all that ground beef trim and stuff.
00:48:34Why don't we make that kibbeh that we saw a MasterChef?
00:48:38We could sell that and we could get a return
00:48:41for what is otherwise going to go to the wayside.
00:48:45Overall, incredibly intelligent and impressive.
00:48:48Well done. Thanks.
00:48:55Let's try your surf and turf, Sarah.
00:49:01I love this oyster ice cream.
00:49:03It's something that's very unique
00:49:05and it's showing the direction
00:49:07that I want to be going in this competition.
00:49:13Oh, OK.
00:49:15But Josh said that this could either be a top dish
00:49:19or he could be walking me to the door
00:49:21and I just hope more than anything that it's at the top.
00:49:31Sarah, what's your dish?
00:49:33Beef tartare and then oyster ice cream on top.
00:49:41Oyster ice cream on steak tartare.
00:49:45That's a huge move.
00:49:48Josh, what's the key to a good fish ice cream?
00:49:51Fish ice cream.
00:49:53It's interesting, but provocations are wonderful things.
00:49:57You've got to temper it with something else
00:49:59that brings some comfort.
00:50:01And whether that's raw beef,
00:50:03then that'll be what we're tasting now.
00:50:28This is the Sarah I've been waiting for!
00:50:32Oh, gosh!
00:50:34I'm so proud of you and I'm so happy
00:50:36that you've zoned in on this challenge.
00:50:38That is risky, that is skilful.
00:50:41It is the perfect dish for this challenge.
00:50:44There's two things on the plate,
00:50:46and one is surf and one is turf, and they have to marry.
00:50:49And that marriage is a long, long, long, beautiful marriage.
00:50:54Degree of difficulty, 10, execution, 15.
00:50:58Oh, that is so stunning, well done.
00:51:01Sarah, I treasure you for what you just achieved.
00:51:05It is...
00:51:09What I've enjoyed the most is fantastic ice cream.
00:51:12You can smell the oysters pungently banging on you,
00:51:16saying, take me, it's fresh, it's sublime.
00:51:19Well done.
00:51:20Hats off to you.
00:51:22I loved it because you've managed to take
00:51:24a few different dishes from French cuisine,
00:51:28and I think all of that's held together very, very intelligently
00:51:32by the flavours of steak tartare.
00:51:35So oysters and beef together are no longer oysters and beef.
00:51:40All of a sudden you're just in awe of what's happening.
00:51:43Sarah, I said you would either finish first
00:51:45or I would walk you to the door myself.
00:51:48No pressure at all.
00:51:50And I'm definitely not walking you to the door, so well done, mate.
00:51:53Thank you so much.
00:51:54Oh, my God, that's amazing.
00:51:58Fabulous.
00:52:07Next up, Roo.
00:52:11Lobster tail with oxtail, hondashi emulsion and finger lime.
00:52:20It was delicious, right?
00:52:22But the ratios are wrong.
00:52:24There's way too much of the emulsion
00:52:26and not enough of the two tails.
00:52:30Snej, you're next.
00:52:34So this is my scallop wannabe dish.
00:52:37I have scallop, chicken, mushrooms,
00:52:39some beautiful apples as well,
00:52:41and the dry scallops and chicken jus.
00:52:43If I were to do that dish using your ingredients,
00:52:47I would have given three or four scallops.
00:52:49Yep.
00:52:50And then that sauce, put more dried scallop into it
00:52:53and just serve that.
00:52:54What's there right now, like, just gives a certain turf.
00:52:59Like, just.
00:53:00Yep.
00:53:01Let's go, Tim Bone.
00:53:02Today I've made for you pork and marin meatballs
00:53:05with broth and a shallot and fennel puree.
00:53:09Tim, I was praying that I wouldn't be playing a game
00:53:13of where's the marin, but I am, unfortunately.
00:53:16The marin is so delicate,
00:53:18and when it's paired with pork belly meatballs
00:53:20and, you know, a shallot and fennel puree,
00:53:23it's so difficult to get any of the marin,
00:53:25which for me is a worry.
00:53:27Thanks so much, guys.
00:53:32Right, next up, please, Rihanna.
00:53:39Walking into the kitchen this morning, seeing Josh,
00:53:41I was like, you know what, I'm going to show him what I'm made of.
00:53:45Hello.
00:53:46Hi.
00:53:47Would you please finish it, please?
00:53:48Yeah, sure.
00:53:49Just a little bit of beefy sauce.
00:53:52And now I'm thinking, you know what,
00:53:54I could actually be going home.
00:53:58So, Rihanna, please tell us, what is your dish?
00:54:01It's lobster wonton with beef sauce.
00:54:09You worried?
00:54:10Bloody yes, I'm worried, yeah.
00:54:13Then I'm worried because you are very honest.
00:54:17I'm so disappointed in myself, like, yeah.
00:54:22I don't want to cry.
00:54:24But I really am.
00:54:26Like, cos I feel like I've just really enjoyed this year
00:54:30and I feel like this could be the thing that sends me home.
00:54:34The day of all days that I don't want to go home.
00:54:37Out of all the days, having Josh in here.
00:54:42I don't want to cry.
00:54:56You worried?
00:54:57Bloody yes, I'm worried, yeah.
00:55:00All right.
00:55:13It was definitely a different you today that we saw in the kitchen.
00:55:18And I've been there when you try too hard.
00:55:20Yeah.
00:55:21And I feel like this has got that written all over it.
00:55:24Yeah.
00:55:25You want to impress Josh so bad.
00:55:27When we came around and challenged you
00:55:29to think about it more creatively,
00:55:31and you ended up blending up,
00:55:33I was like, I don't want to cry.
00:55:35Yeah.
00:55:36I was like, I don't want to cry.
00:55:38I was like, I don't want to cry.
00:55:40When you think about it more creatively
00:55:42and you end up blending up the lobster and putting it in the dough,
00:55:45that's when I knew it just wasn't you today.
00:55:47Yeah, I know.
00:55:48That's not a you move.
00:55:49No.
00:55:50It's not a you move at all.
00:55:51And it's resulted in the skins being really brittle and fragile.
00:55:55I feel like the lobster on the outside is nicely cooked.
00:55:58And there is something going on with the beef and the lobster.
00:56:02But is it where it needs to be to have you not be vulnerable today?
00:56:07I don't know.
00:56:08It's fore and shore, unfortunately, Rhiannon.
00:56:12To me personally, there's so much merit in the broth.
00:56:15Of course, it's well constructed.
00:56:17There's layers.
00:56:18You can taste effort that's been applied into it.
00:56:21And like you said, the supercharger was on.
00:56:23We've unfortunately got skins that are very soft and fragile,
00:56:27an interior mix that is quite compromised
00:56:29in terms of how it's come together,
00:56:31and that's because water's gone in.
00:56:33Yeah.
00:56:34So it's a really difficult one for me
00:56:36because I want to like it for the fact that we've got a great broth.
00:56:39How much surf and turf is happening,
00:56:42then that's the challenge that I've got right now.
00:56:46I am underwhelmed of the result,
00:56:49and this unfortunate part is obviously slightly overcooked.
00:56:55So I'm afraid to say, but you are giving us a lot to think about.
00:57:07Next up is Audra.
00:57:11Today I've made tuna belly and tripe dumplings
00:57:14with a beef broth and shaved tuna.
00:57:19Audra, I think it's delicious.
00:57:21Textures are really nice.
00:57:23I'm almost shocked that the tuna belly
00:57:26actually works quite well as a filling.
00:57:30Jamie.
00:57:31Jamie.
00:57:34Glazed pork jowl with raw scallops,
00:57:36beautiful sautéed mushrooms and a little shiitake dashi.
00:57:41The pork is cooked really beautifully.
00:57:45And I love that interchange of the slippiness
00:57:47between the mushrooms and the scallops.
00:57:51Alana, you're next.
00:57:54I've got flank steak and oyster cream sauce for you
00:57:57and a nectarine esmé.
00:58:00You've cooked that flank absolutely perfectly.
00:58:03Your nectarine esmé is so lovely and fresh,
00:58:07paired with your surf and your turf.
00:58:09It really just took me straight to the beach.
00:58:11Really well done. Thank you.
00:58:12Theo.
00:58:14I did pork stuffed squid with corn puree and duya sauce.
00:58:19I'm actually really impressed at the texture of the squid,
00:58:22quite tender and thick.
00:58:24And duya sauce, it's really nice.
00:58:26Last one, Theo.
00:58:29It's time for dessert.
00:58:30Dash.
00:58:34I'm stoked with the finished dish.
00:58:36I've pushed myself today.
00:58:38I've got every element that I wanted to done.
00:58:41I really, really, really hope that the judges love it.
00:58:46Dash, you really went go hard or go home approach, yeah?
00:58:49I did, yeah.
00:58:51What did you make today?
00:58:53I've got a beef bone marrow pudding,
00:58:56a fish sauce butterscotch sauce,
00:58:59crispy pancetta crumb,
00:59:01and a creme anglaise that has some orange caviar pearls through it.
00:59:05Whoa.
00:59:06OK.
00:59:07No-one's ever said that.
00:59:11It's a vibe.
00:59:13So no regrets?
00:59:15No regrets, yeah.
00:59:16I think I pushed myself today with the concept.
00:59:19If it paid off, great.
00:59:20And if it didn't, I can hold my head high.
00:59:26DASH
00:59:49Dash, Dash, Dash.
00:59:52You have taken a massive risk today.
00:59:55Risking your place in this competition
00:59:58on a surf and turf dessert.
01:00:07And I'm a little bit worried for you.
01:00:20Dash, Dash, Dash.
01:00:24There's some positives in there.
01:00:27The texture of the cake is phenomenal
01:00:29and the flavour of the cake is really delicious.
01:00:31It's really light, it's got so much moisture in it.
01:00:33All being, it doesn't have bone marrow flavour in there.
01:00:39And then we get to your fish sauce caramel,
01:00:42which is essentially the surf of the dish.
01:00:45And I just felt like it needed more.
01:00:48Yeah.
01:00:49Dash, huge amount of kudos to you
01:00:52for firstly doing something extremely innovative.
01:00:56But as well, you might have unpicked
01:00:58a little bit of an interesting recipe there with bone marrow
01:01:01contributing to one of the most soft,
01:01:04fluffy, lightest cakes I've had in years.
01:01:07I haven't had a sticky date that texturally perfect.
01:01:12If it was a cake competition, you win first prize.
01:01:15The fish sauce, when you eat the caramel
01:01:17independently just on a spoon, you can both smell and taste it.
01:01:20And for what that is, it's incredibly well balanced.
01:01:24If you were to replate this dish for us now
01:01:26and just tip caramel over the top of that cake,
01:01:28I think we'd all be here going like, super.
01:01:32It would be a shame to lose you.
01:01:34Good luck.
01:01:35Thanks, Dash.
01:01:41Thanks.
01:01:48Every time I come in here,
01:01:50there's something a little bit outlandish to participate in,
01:01:53but it's inspiring.
01:01:56Not just meeting you, but seeing what's in your heads.
01:01:59MasterChef's a two-way street,
01:02:01and I think it's fascinating to gain from you
01:02:04what I'm sure you gain from me and the rest of these guys here.
01:02:08Thank you so much.
01:02:10Even though that cook was hectic,
01:02:12two of your dishes deserve a massive round of applause.
01:02:17They gave us the best of both surf and turf.
01:02:20Laura, Sarah, your dishes stole our hearts.
01:02:23Hook, line and sinker. Well done.
01:02:30Right, unfortunately, this is still an elimination.
01:02:34We were looking for a bottom dish.
01:02:36If I call your name, will you step forward?
01:02:41Rae.
01:02:42No.
01:02:45Come on.
01:02:48Tim.
01:02:55Dash.
01:03:01All of your dishes, they had problems.
01:03:05So when we're splitting hairs like this,
01:03:08it has to come back to flavour and texture,
01:03:12which is why I'm so sorry to say this,
01:03:16but I'm not.
01:03:25Rae?
01:03:26Yeah?
01:03:27I'm sorry, you're going home.
01:03:29Yeah, I knew it.
01:03:32Yeah.
01:03:42Rae-Rae?
01:03:43Yeah?
01:03:45Yeah.
01:03:46But you know what?
01:03:47Like, what a bloody epic experience.
01:03:49Like, this is just so cool.
01:03:51Like, how many people get to come back to win
01:03:53and just do what I've just done,
01:03:55and I've had an absolute blast.
01:03:57Like, crazy good time.
01:03:59And, yeah, I'll just have to go home to Dino and...
01:04:05Not quite as much fun, but anyway.
01:04:09We know you had so much more to give this competition.
01:04:11Yeah.
01:04:12And it just wasn't your day.
01:04:13No, no.
01:04:14Declan, what are you going to miss about your mate Rae?
01:04:18I love Rae to bits.
01:04:20Yeah, very shocked.
01:04:22It's just what this competition does.
01:04:25So she wears her head so high on her shoulders,
01:04:27and she's been such an influential woman in my life
01:04:31since meeting her on the show.
01:04:34So, yeah, I'm going to miss her to bits.
01:04:39Thanks, man.
01:04:40I was actually good until you did that.
01:04:44Oh.
01:04:49Rae, as much as we love you, sadly, it's time to say goodbye.
01:04:52No worries.
01:04:53Come on.
01:04:56Thank you so much.
01:05:01Absolutely.
01:05:04One day, I'll cook you something nice.
01:05:11I'm super proud of myself.
01:05:13Honestly, I'm so happy.
01:05:15Like, you know, there's so many people that would dream to get asked to come back.
01:05:20So, yeah, I'm stoked.
01:05:34This week on MasterChef Australia...
01:05:36Please welcome...
01:05:37Easter Belfry!
01:05:39Yeah!
01:05:40Yoltan Otolenghi's protégé...
01:05:43Wow.
01:05:44...brings a mystery box times two.
01:05:47What the hell is in that mini box?
01:05:49I could be in big trouble.
01:05:50And...
01:05:51Please welcome Blaine Botticello!
01:05:54It's a pressure test...
01:05:56Whee!
01:05:57...times five.
01:05:59We'll all be recreating Blaine's dessert, not once, but five times.
01:06:06And then...
01:06:07Where am I going? Where am I going? Where am I going?
01:06:08It's a team relay...
01:06:10Oh, my God!
01:06:12...times a thousand.
01:06:14Oh, my God!
01:06:15Whoa!
01:06:16Stay out of the way.
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