- 6/24/2025
S 17 E 35 >>> https://dai.ly/x9lwc3m
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00:00How's Australia? What are you going for?
00:18Not great. Neither.
00:20I'm Greek.
00:23Yeah, I'm not too happy about being the elimination today.
00:30Yesterday I had a bit of a problem with the Mystery Box Challenge,
00:33and I ended up in the bottom four.
00:35It's not a great start, but I've got to get my head in the game
00:38and be ready for whatever they're going to throw at us today.
00:41OK.
00:51It is a Black Apron day, and there's a chance of going home,
00:54so there's anxiety, nerves.
00:58There's a bench on my left,
01:01four benches on my right.
01:03Oh, God.
01:05What could it be?
01:07I think you know what's coming.
01:10It's a cook-along, I can tell straight away.
01:14Morning, everyone.
01:16Today's challenge is a MasterChef classic.
01:20You're going to have to keep up with whoever's about to walk
01:23through those doors.
01:27He's one of Australia's most celebrated chefs
01:29and a lifelong friend of this kitchen.
01:32And he's here to challenge you.
01:35And what could be more challenging than keeping up with...
01:39Curtis Stone!
01:43Oh, my God.
01:53Curtis Stone.
01:54He's so talented.
01:56How are you?
01:57Good to see you.
01:58He's an Australian iconic chef.
01:59Like, we got to meet him earlier in the season,
02:01and I cannot believe he's back again.
02:03Hello, mate. Welcome back.
02:04Good to see you.
02:05Good to see you.
02:06Hi, Curtis.
02:07How are you?
02:11He loves this.
02:18Dipinda, are you a bit giddy up there?
02:20Oh, my God.
02:25What's going on?
02:26I'm a huge fan,
02:27so I'm, like, fangirling over here, quietly.
02:30I just know.
02:32So, here's how it's going to work.
02:34Curtis is going to prepare a dish.
02:37One that you'll need to copy beat for beat at the same time.
02:42You've got to stay on the ball.
02:46There's no recipe to read,
02:48but at the end of the day,
02:50even though you're following Curtis's every move,
02:53you still need to rely on your own instincts.
02:56If you fall behind,
02:58you need to be able to get yourself back on track.
03:03Right, Curtis.
03:04Do you want to tell them a bit about what you're making today?
03:08It's the kind of dish that if you're doing on a Sunday,
03:10you might spend three or four hours doing.
03:13But today, we're going to squeeze it into 60 minutes.
03:15Oh!
03:19All right.
03:20Once Curtis finishes his dish,
03:22you'll have a further ten seconds to finish yours.
03:25Oh!
03:26And then it's game over.
03:29Two seconds.
03:30Wow.
03:32Sarah, you look like a ninja.
03:35I came prepared.
03:36Ready for action.
03:39Theo.
03:40Are you pleased to see Chef Curtis Stone again?
03:43I am, actually.
03:45I've never done a cook long before,
03:46so I'm really, really excited to get going.
03:49Ben, mate, the eliminator.
03:52You just give it all in every elimination.
03:56You kept up with Gordon Ramsay and you won the pin.
03:59Does that give you a bit of confidence for today's cook?
04:01I'm giving more confidence so I still had the pin, but...
04:07In this season, I've already had four pressure tests
04:10and two cook-alongs.
04:12Ben!
04:13Yes!
04:15And in the Keeping Up With Gordon challenge,
04:16I got to win the immunity pin.
04:20Like, the cook-alongs and pressure tests are actually fun.
04:22Thankfully, I've performed pretty well.
04:24It's a bit like what doesn't kill you makes you stronger.
04:27Hopefully, the more pressure there is, the better I do.
04:32You ready, guys?
04:36Good luck, Sarah.
04:37Good luck, Jamie.
04:40This is definitely one of the most nerve-wracking challenges,
04:43but my advantage today is the fact that with my extra experience,
04:47I'm used to this kind of high-pressure environment
04:50and I can get myself out of situations if I fall in them.
04:53Let's go, guys.
04:55All right, let's do it, guys.
04:57Today, you'll be making my homemade raviolo.
05:01We've cooked lamb shank and gremolata.
05:05It's a really simple recipe, but there's lots of steps.
05:10We're going to be making fresh ricotta.
05:12We're going to be making homemade pasta.
05:14We're going to be pressure-cooking lamb shanks.
05:15So go ahead and get your cast-iron pan on.
05:19Get your pressure cooker on.
05:24A keeping up challenge is very difficult because we don't know what the dish looks like.
05:29And I can feel an electric pressure in this room.
05:32Right, the very first thing you need to do is season your lamb shakes.
05:39All right, the good news is this Coles 100% grass-fed lamb is available all year round.
05:45Go ahead and season it nicely.
05:47It is delicious and tender as long as you cook it the right way.
05:50Straight into that cast-iron pan, which should be nice and hot.
05:52So far in the competition, I've put myself in a few more eliminations than I want to be in.
05:58My strategy with this cook is to go fast and go hard.
06:01So I've got to get ahead, season it nicely.
06:03It's delicious and tender.
06:05So without being told, I start peeling a carrot.
06:08It's sitting there. Obviously we're going to use it.
06:10So we're going to have to peel it.
06:11So into your pressure cooker, I want you to add a little bit of olive oil.
06:18Grab yourself an onion.
06:20Go ahead and peel it.
06:22And then cut it.
06:24Go ahead and peel your carrot.
06:27Peel it.
06:29Cattle's a step for setting a pretty raging pace.
06:32Three or four cloves of garlic.
06:34Depending on how big they are, you can throw them in whole.
06:37Make sure you keep it up.
06:39Throw it in.
06:41Give it a stir.
06:43Pine and rosemary.
06:44Just a sprig of each.
06:46We are moving on to the ricotta.
06:50It's kind of the purple wine already.
06:53Theo, you've got to move on.
06:54OK.
06:55You've got to move on.
06:58OK, you want 1.3 litres of milk.
07:02You want 300 milliliters of cream going into your pot.
07:05Sorry, 1.3 litres of milk, 300 milliliters of cream.
07:09Correct.
07:10The kitchen's loud.
07:11There's heaps of pressure.
07:13Curtis is moving at lightning speed.
07:15Grab a fork.
07:16The devil is in the details here.
07:18And listening to what Curtis has to say, that's the most important thing.
07:22Nice work, J-Mo.
07:23If you have a question, ask.
07:26If you can't see something, go see it.
07:29Ricotta's a huge part of this dish and needs to be perfect.
07:33Oh, the pace is picking up now.
07:35Into your cream and milk, I want you to put about a tablespoon full of salt flakes.
07:42Keep your eye on those lamb shanks.
07:45OK, your shanks should be beautiful and golden brown.
07:48I want a deep colour on those shanks.
07:51Mmm.
07:53Then I want you to take half a cup of that red wine, pour it into your pressure cooker.
07:58We're going to reduce it down.
07:59Rosemary.
08:00Rosemary and what else in the pressure cooker?
08:01Run and check to your run and check.
08:02You are welcome to run up and have a look.
08:03Yep.
08:04I'm the only one that's new to this and it's like a complete shock to the system.
08:16Let's go.
08:17I'm trying my best to listen to exact amounts like how many garlic cloves, how much rosemary, thyme.
08:23OK, 1.3 milk, 300 cream.
08:27But Curtis has already moved on to his ricotta.
08:30We're going to take our cream and milk to 88 Celsius.
08:34Nice, Jamie.
08:35Right, we are making the fresh cheese.
08:40You would have to ask my fiancee how good I am at multitasking.
08:46How much?
08:48I don't do very well, I don't think.
08:50Come on, Theo.
08:51Got to catch up, mate.
08:52Yep.
08:53All right.
08:55Is he just guesstimating that?
08:58He's not listening, obviously.
09:00In your pressure cooker so far, you should have an onion.
09:02You should have a carrot.
09:03You should have three or four cloves of garlic.
09:05You should have half a cup of red wine.
09:07It should be reducing down.
09:09Goodness me, it smells delicious.
09:12Your lamb shanks, once they're beautiful and golden like mine, everyone have a quick look.
09:16Right, like that.
09:17They go into your pressure cooker.
09:19Get that char, guys.
09:20OK, once that wine's reduced down, you're going to add your stock, 750 milliliters.
09:30It should almost cover the lamb, but not quite.
09:32Take the lid of your pressure cooker, turn it, and you bring it to the front.
09:47OK, once your pressure cooker is working and coming up to the boil, we're going to check the temperature of our cream and milk, and we're going to start juicing some lemons, because we're going to use the lemon juice to create the ricotta.
09:59Sarah's onto it.
10:02Yeah.
10:04She always looks so graceful in the kitchen.
10:08She never really rushes, but she's super efficient.
10:12Creating ricotta is a really delicate process, but I have walked into the kitchen today very focused.
10:19I can't hear anyone else in the room other than Curtis's voice.
10:24Measure that 60 milliliters out.
10:28Chef?
10:30Mine's come to 88.
10:34Sarah's ahead of Curtis.
10:3688?
10:37Once you're at 88, take it off the heat.
10:40Not only keeping up with Curtis, but I might be ahead of him, actually.
10:43Once you achieve 88, go ahead and remove it from the heat, and then you add your lemon juice.
10:53So that lemon juice is going to curdle the cream, which will create the ricotta.
10:58Stir it and cover it.
11:02OK, next job.
11:04Let's go, let's go, Theo.
11:07It's time to get your type OO flour.
11:10We are moving on to pasta dough.
11:12Can you keep it up?
11:13Grab yourself a scale.
11:15Nice, Sarah.
11:16All right, we're looking for 300 grams of type OO flour.
11:21Go ahead and weigh it out.
11:23How much, Chef?
11:25300.
11:27You're looking for three egg yolks and two whole eggs.
11:31How many grams flour again, Chef?
11:33300.
11:34300.
11:35Keep up, Theo.
11:37Make a little well in your flour.
11:40Three yolks, two whole, Chef.
11:42Three yolks, two whole.
11:47He's on the board.
11:49Theo's just going in his bowl.
11:52So for the raviolo dough, I'm kind of running on intuition.
11:56Mix your eggs with your flour.
11:58Theo, look at how he's making it.
12:00OK.
12:01I'm pretty comfortable with making pastas.
12:03I've been working at a pasta restaurant at night the last few months,
12:06so I'm listening, but I'm also just using my instincts on this one.
12:10Go, go, go.
12:12It's important you work quickly with your pasta dough
12:15because you need to give it time to rest.
12:18Don't leave anything on your board.
12:19It's all got to be incorporated.
12:21He's fucking fast forward, isn't he?
12:22Once you've finished it, you're going to wrap it and then rest it in the fridge.
12:29All right.
12:31We are going to strain our ricotta.
12:33Grab yourself a strainer and a large bowl
12:37and prepare the muslin over the strainer.
12:40And then spoon that ricotta directly into your cheesecloth.
12:45Well, it looks great, Benny.
12:50Oh, wow.
12:52Nice work, Sarah.
12:53Do you think the ricotta's going to be all right?
13:04Shoot me one.
13:07Curtis is now onto the ricotta,
13:09and he seems to be grabbing these massive scoops and pouring it in.
13:13It should look like this, you guys.
13:18That's what your ricotta should look like.
13:20The slotted spoon's going straight through it.
13:23It's like milk.
13:27Oh, my God.
13:29What's happened?
13:31These curds haven't set.
13:33Jamie, it's not right.
13:34Chef.
13:35Can you see it?
13:36That had ten minutes.
13:37That's still pretty loose.
13:39Did you measure the lemon juice properly?
13:41Did it get to 88 degrees?
13:43Start again.
13:47Is he going to do more?
13:49Go on, Jamie.
13:50Go on, Jamie. Go again.
13:51Go, go, go.
13:53It's not good.
13:55This could be the competition.
13:58Quickly.
14:04It's going to be hard for him to keep up if he's going to do...
14:05Jamie, when something goes wrong,
14:06the most important thing is, you stay calm.
14:08With the chef.
14:09You've got to stay relaxed,
14:10you have to stay relaxed.
14:11All that fun.
14:12The rest is up.
14:13I know.
14:14I know.
14:15I know.
14:16I know.
14:18I know.
14:20I know.
14:22That's what you're a ricotta should look like.
14:24My curds haven't set.
14:25Oh, let's get inside again.
14:26Is he going to do more?
14:28You can do this.
14:29Go on, Jamie.
14:30Go again.
14:31Go, go, go.
14:32Quickly.
14:33You've got to stay relaxed and you've got to stay focused.
14:36Oui, chef.
14:37OK, guys, next step.
14:39We're now going to cut these beautiful croutons.
14:42This is going to go into our gremolata.
14:44So the breadcrumbs are going to be toasted in olive oil.
14:47I can hear that Curtis has moved on to the breadcrumbs.
14:50The most important thing I need to do right now
14:52is get this ricotta back on.
14:54You need to keep an eye on them.
14:55You don't want them to get too dark.
14:57So as long as I'm listening
14:58and I can memorise what he's saying about this...
15:02Season your croutons.
15:04I can still get this done.
15:06With just a little salt.
15:08But that's a massive amount of time that I'm going to have to make up.
15:10You want to make sure they're nicely coated
15:12with that extra virgin olive oil.
15:14Come on, Jamie. Do it, mate.
15:15Come on, Jamie. Let's go, J-Mo.
15:16Nice work. Let's go, J-Mo.
15:19Go, go, go.
15:20Jamie, did you add salt?
15:23I did add salt, chef.
15:24Great.
15:32Did I add a heap of salt to it?
15:34Yes, yes, Curtis.
15:35So good.
15:38Jamie's decided to start the ricotta again.
15:41And I'm worried about my ricotta mixture as well.
15:46Doesn't have the same amount of curds that it probably should.
15:49Has it split?
15:52If it hasn't split, you've got a decision to make.
15:55I've never done a cook-along before.
16:00Theo, what's happening?
16:01But what I do know about a keeping up challenge
16:04is if you make a mistake, it's quite difficult to catch up.
16:07So now I'm starting to freak out.
16:10And it's very long to make a decision to...
16:12Well, Jamie just jumped in.
16:14Oh, la, la.
16:16Theo, if you're stressed, that's not right.
16:18Start again.
16:21So now I feel very stressed.
16:23Just get any pot, any pot, Theo.
16:26Start weighing it out.
16:27This is going to cost me.
16:28I'm already behind,
16:29and I'm going to be even further behind
16:30starting the ricotta mixture again.
16:32Run, Theo, run.
16:34It's spiralling.
16:35You can feel it.
16:36The temperature must be precise.
16:38You get it wrong, it won't work.
16:39Can I get another pot the same?
16:40Just get any pot, mate.
16:43It's a weird feeling.
16:44I've been here before.
16:48Why is this so hard for me?
16:50Two years ago, the squid sent me home.
16:57I could not, for the life of me,
17:00peel the membrane off the squid.
17:05You all right, Theo?
17:06Nah.
17:08Waste of time.
17:09I was really hard on myself.
17:15And I got in my own head,
17:16and it got me eliminated.
17:19Something that I've had to work at really hard
17:22to be kinder to myself.
17:26Go, Theo.
17:27I've grown a lot in the last couple of years.
17:30300 cream?
17:32Yep.
17:32And I think it's through the help of my fiancรฉe.
17:37I've learnt obstacles are just obstacles.
17:39You can go around them.
17:40So I need to stay positive.
17:42Otherwise, I won't be able to do it.
17:44Let's go, Theo.
17:52Go ahead and take your fresh herbs.
17:55You need enough to garnish two raviolos
17:58just to be safe.
18:00Seems like some people are starting to fall behind.
18:04And then slice them nice and fine.
18:07But I am dead on.
18:12I'm keeping up with Curtis.
18:14In a small pan, we're going to toast pistachios.
18:17This is going to go into our gremolata.
18:21How's everyone feeling?
18:22Good, Chef.
18:23Good, Chef.
18:24Sarah?
18:24Chef.
18:26Sarah?
18:28Sarah's totally zoned me out.
18:30How you feeling, Sarah?
18:32Sarah?
18:35Sarah, can you hear me?
18:36Yeah.
18:37How you feeling?
18:37Yeah, good.
18:39All right, into your gremolata
18:40goes that clove of finely chopped garlic.
18:45So now Curtis is moving on to his gremolata.
18:48All of those beautifully chopped herbs.
18:50And I feel like I've recovered a little bit,
18:53but I just need to make sure that second ricotta turns out well.
18:57Theo, are you making your ricotta again?
18:59Yes, Chef.
19:00I know that I can get this done,
19:01but how quickly I can get it done, that's another thing.
19:04And then you're going to free pour your extra virgin olive oil,
19:13which is really important, you guys, to create that gremolata.
19:16Yeah, nice, Sarah.
19:18Good job, Jamie.
19:21Now, we are going to cook these raviolis in about 20 minutes.
19:27I know they're not made yet, but believe me,
19:29we're going to be cooking them in about 20.
19:31So get yourself a large pot full of water
19:33and bring it to the boil.
19:34Come on, guys, you can do this.
19:38OK, let's have a little look at our ricotta.
19:46Oh, dropped the liquid.
19:48Whoopsie.
19:52Lucky I didn't drop the top.
19:55Our ricotta is sitting over a hot liquid right now.
19:57We're going to remove the whole strainer
19:59and place it over a new container to help it cool down.
20:03You can even drop it in the freezer for a minute
20:05if you think that's going to help it get cooler faster.
20:10The rest time, my ricotta is up,
20:13and it's time to check.
20:17I scoop through with a slotted spoon.
20:19Oh, beautiful, Jamie.
20:21Well done, Jamie.
20:22And it looks exactly like Curtis's did.
20:26Oh, beautiful.
20:27This ricotta is the only thing I've fallen behind on,
20:30this whole cook.
20:31Nice one, Jamie.
20:33I have everything else logged in my head
20:35or already done to keep up with Curtis.
20:37Now that my ricotta is set,
20:39I can get it into the fridge, get it cool.
20:41I think I'm back on track.
20:43Jamie's done a really good job of catching up.
20:45He's still got to cool the ricotta
20:47so he can fill the ravioli.
20:49I'm so worried about Theo.
20:52He hasn't even strained his ricotta now.
20:55So Jamie's second ricotta mixture.
20:57It has worked.
20:59And now it's my turn.
21:03I've added my lemon juice, I've let it sit,
21:05and I've already put it in the fridge.
21:08Now it's time to strain it off.
21:13Everything comes down to this.
21:15I've worked a lot of time on this ricotta.
21:34And my heart sinks.
21:43The curds again are not right.
21:48You've got no curds?
21:50No.
21:50I'm scraping away at the muslin cloth
21:53and it's just not enough.
21:56Oh my God.
21:57What is this doing?
22:00My first batch didn't work out.
22:03My second batch now hasn't worked out.
22:04I don't have time to do a third.
22:07Both my ricottas are gone.
22:08So that's okay, keep going.
22:09No, it's gone.
22:10It's gone.
22:11It's gone.
22:12It's gone.
22:13I'm thinking I'm done.
22:17Keep going, Spiel.
22:18Please, keep...
22:20Where's your first lot?
22:22Would there be enough?
22:25Try, try.
22:26Come on, mate.
22:27Don't give up.
22:29I know that all I need is enough for one raviolo.
22:32I don't care how many Curtis is making.
22:35That's it, Theo.
22:35That's all you need.
22:36I feel like I'm getting enough.
22:38Look at this.
22:38I've got enough here.
22:39I can make one.
22:42Nice, Theo.
22:44Yay!
22:45Come on, Phil.
22:45Come back to your pressure cooker.
22:53Let some of that steam out.
22:54You're letting the pressure out of your land chains.
22:59Turn it.
23:01And remove it.
23:02I'm lucky because I use this pressure cooker all the time.
23:18I love to use old-school methods for cooking my different curries.
23:23Oh, I'm a classic girl, actually.
23:26Just like that.
23:29You're going to remove your shanks,
23:32making sure that they are fork tender.
23:35They should pretty much be falling apart.
23:37Oh, my God.
23:37Spoon tender.
23:38Oh, wow.
23:39Beautiful.
23:41Oh, my God.
23:41Look at the color on that.
23:42Nice, Benny.
23:43We're going to pull that beautiful tender lamb meat.
23:47Oh, look at that.
23:49Straight off the bone.
23:51That's doing things to me.
23:52Settle, settle.
23:54I'm sorry.
23:55Keep your hands on.
23:59My shanks come out, and they are absolutely perfect.
24:04They are falling off the bone.
24:06I have a little taster.
24:07They taste delicious.
24:09I think they're great.
24:12Drain your liquid through your chinois.
24:15We're going to reduce that sauce down
24:17and turn it into a wonderful little sauce.
24:22Whoo, that's good.
24:27Oh, okay.
24:28Take your pasta dough.
24:29Let's start rolling it.
24:31All right, guys.
24:32If you're not ready to roll your pasta dough out,
24:34you're not keeping up with me.
24:35It's going to come together really quick now.
24:37You've got to be right behind Curtis.
24:38Come on.
24:39Come on, guys.
24:40Okay, guys.
24:41Here's what I want you to do.
24:42We're going to learn a brand new technique, okay?
24:48You go through, okay?
24:50You take the tail of the pasta, push it back in.
24:54Push it on like this.
24:56Then get your hand underneath it.
24:58And then start to wind.
25:01Get that seam together.
25:03Now you're not as reliant on moving the dial
25:05because you can actually thin the pasta dough out with your hand.
25:09Curtis Stone, he's great to look at.
25:11He makes great food.
25:13He's so fast, so clean, so meticulous.
25:15It's a joy to watch.
25:17See how I'm starting to slowly thin out my pasta dough?
25:20I'm going to go the same.
25:22Wow.
25:23It's not how I roll pasta dough,
25:29but I'm going to do it
25:31because I don't want to get in trouble
25:32and maybe it makes a difference.
25:34I don't know.
25:34I'm doing it how Curtis does it,
25:36even though it's really weird.
25:39So good, Benny.
25:40Oh, Benny, look at those wrists.
25:43He's doing a little shaky shake.
25:44Faking's good.
25:48All right, let's get back to our revenue.
25:53So take your ricotta once it's cooled.
25:58Pick up that ricotta,
26:00stick it into a bag.
26:02Make sure you taste it for seasoning.
26:04Nice work, guys.
26:06Tie your bag off.
26:11Come on, Jamie.
26:12Chop, chop.
26:14Ricotta's a huge part of this dish.
26:16Luckily, my re-recotta worked,
26:19but having to do something twice
26:21leaves less time to really finesse
26:23all of the other things.
26:25Have you tasted it?
26:26Have you tasted your ricotta?
26:28The fact I have ricotta
26:30is the most important thing,
26:31and I can season and adjust as we go.
26:34You already seasoned it right
26:36with the cream and the milk?
26:37Yeah.
26:37Yeah.
26:38Once you put your ricotta into a bag,
26:43I want you to go ahead
26:44and pipe it into a circle.
26:48I've got essentially, like,
26:49a giant donut worth of ricotta
26:51on top of my pasta.
26:53Take your gremolata,
26:54cut the end of your bag off,
26:56and pipe that gremolata
26:58directly in.
26:59This is when I actually get to taste.
27:05The gremolata is a little bit salty.
27:09The ricotta is probably
27:10a little bit under-seasoned.
27:12But this whole dish
27:14is going to come together
27:15super quickly.
27:15Start shaping your raviolos.
27:18And it should balance out.
27:22Try not to get any pockets
27:24of air in there.
27:24There's a 10-centimetre cutter.
27:28That's the one you're going to use.
27:30Turn it around
27:31and cut yourself
27:33one perfect raviolo.
27:36Oh, yes.
27:37Take your raviolis
27:38and stick them in the fridge.
27:41Come on, guys.
27:42Let's go.
27:44Come on, Theo.
27:44You got this.
27:50Your pasta, water,
27:52which has been well-seasoned
27:53if you haven't done it already,
27:55be generous with the salt.
27:56Heaps of salt.
27:57Your raviolos are going to be
27:58in the water for two minutes.
28:00Nice, Theo.
28:01Go, go, go.
28:03My raviolos are going in.
28:06My raviolos are going in.
28:08They're in for two minutes.
28:09I've shaped my pasta.
28:10It didn't get time in the fridge
28:12like Curtis's,
28:12but that's all right.
28:13He puts his in.
28:15I put mine in
28:15at exactly the same time.
28:19That raviolo's huge.
28:20It's as huge as him.
28:22Does everyone have
28:23their raviolo in the water?
28:26Quick.
28:28Shit.
28:31Three out of four.
28:35Theo, you've got to get
28:36your pasta in, mate.
28:37Yep.
28:38His pasta's already in, Theo.
28:39OK, take your seven-centimetre cutter.
28:56Put it in the middle
28:57of your serving plate.
28:58Where does it say centimetres?
29:03Theo, you've got to get
29:04your pasta in, mate.
29:05His pasta's already in, Theo.
29:06Curtis has already
29:08got his pasta boiling.
29:11I'm starting to freak out now
29:12because I'm just waiting
29:13for Curtis to say,
29:14I'm done, guys,
29:15and we've only got ten seconds.
29:16Theo, you've got to move.
29:18Jesus, I'm freaking out.
29:20Two minutes, Theo.
29:21Shit's about to get real.
29:25The raviolo is sitting
29:26in that water.
29:27It's cooking away,
29:28and I can see this dish
29:29is about to come together.
29:30Taste your lamb.
29:31Oh, so good, man.
29:37Go ahead and start
29:38spooning those beautiful
29:39chunks of lamb
29:40to the centre
29:41of your cutter
29:42that is on your serving plate.
29:46Remove the cutter
29:47from your lamb shanks.
29:51Yum.
29:53The finished dish
29:55will have your raviolo
29:56above your lamb shanks.
29:59Oh, Ben's looks great.
30:00Look at Ben's.
30:02Look how even it is.
30:04The herbs are going
30:05to sit on top.
30:08When I remove that dish,
30:10everything is holding
30:11there perfectly.
30:13This raviolo
30:14looks absolutely beautiful.
30:17This dish is about
30:18to all come together,
30:19you guys.
30:20Go, guys.
30:21If you're not keeping up now,
30:22you're in trouble.
30:24Come on, Theo.
30:25Come on.
30:27Take that excess lamb.
30:29Strain just a little
30:31of that shoo out
30:32because that's going
30:33to be our serving sauce
30:34on the side.
30:36If you put it
30:37in a little side jug
30:38and serve it table side,
30:39the judges are going
30:40to absolutely love it.
30:45When I finish,
30:46you guys will have
30:46ten seconds.
30:48And I'm real close.
30:50Come on, come on, come on,
30:51come on.
30:51Where's another strainer?
30:53Run, Jamie.
30:55Go, go, go.
30:56Quickly.
30:57Your sauce will be poured
30:59around the outside
31:00of your shank.
31:03Season, garnish,
31:04season, garnish.
31:06Get your herbs, Leo.
31:07Herbs, pistachios.
31:09I take a couple of drops
31:11of extra virgin olive oil
31:12around the outside
31:13of the plate as well.
31:14And I am finished.
31:16You have ten seconds,
31:17you guys.
31:17All right, guys.
31:19Curtis is finished.
31:20Five, four, three, two, one.
31:30Let's get it.
31:33Well done.
31:35Good job, guys.
31:40Good job, how about that?
31:42Wow.
31:43Good job, sir.
31:43You loved it.
31:45That was crazy.
31:46Yeah, that was intense.
31:48The ricotta got me a good one.
31:49But I finished the dish,
31:51so I'm very happy.
31:52Good job.
31:53You did it.
31:56I don't know if both these guys
31:57re-reunied their ricotta,
31:58but I gather they made it
32:00the second time properly,
32:02and so it doesn't matter
32:03if they didn't make it
32:03the first time.
32:04So we're all the same.
32:05It's one plate.
32:06Rock and roll, chef.
32:07Nice job.
32:08Well done.
32:09Great job, brother.
32:10Good job.
32:11Good job.
32:11Good job.
32:11Good job.
32:11Good job.
32:12Good job.
32:12Good job.
32:13Good job.
32:13Good job.
32:14Good job.
32:14Good job.
32:15Good job.
32:15Good job.
32:15Good job.
32:16Good job.
32:16Good job.
32:17Good job.
32:18Good job.
32:18Curtis, watching you make
32:22that raviolo with lamb shank
32:23was so impressive,
32:24but watching the contestants
32:26try to keep up
32:27was nail-biting.
32:29I'm just so thrilled
32:30they all actually got
32:31something on their plates.
32:33It was like having a ride
32:34on a roller caster.
32:35Yeah.
32:35Non-stop until the last minute.
32:39Good luck, Beanie.
32:42It's been an amazing experience
32:44to cook along with Curtis today,
32:46and I'm just hoping that
32:48what I've done is
32:49close enough to Curtis's
32:50to keep me safe.
32:52Hey, it is a lamb challenge.
32:53I might know a thing or two
32:54about lamb.
32:55Hello.
32:56Oh, Ben.
32:58Ben.
32:59How did you go?
33:00No, I think it went reasonably well.
33:03This is actually my third cook along.
33:04I've done a second one this season.
33:06I just knew that if I kept my head down
33:08and focused,
33:08then I should be able to get through it.
33:10I just want to prove to myself
33:11how far I can really go.
33:12I felt disappointed when I went home
33:14in the last week last time,
33:15and I believe I can get to the end.
33:18Okay, Ben.
33:21Cheers, Ben.
33:22Well, I think Ben
33:37has very well executed
33:39the review of this, yeah.
33:43The lamb is a lamb chunk,
33:45and we got some lamb chunk bits,
33:47and this is what I love about lamb chunks.
33:50You know, the enjoyment of getting through the gelatin
33:52and so on,
33:53it was cooked perfectly,
33:55it looks superb,
33:56and it tastes lovely.
33:59I think Ben has done
34:01a really wonderful job of his lamb.
34:05He's reduced it,
34:06he's seasoned it well,
34:07he's made it really kind of sticky,
34:10and just before it starts getting jammy,
34:12so there's still quite a lot of flavour in there.
34:14I think Ben's done a really good job.
34:16I love the way he's worked with his pasta.
34:18I think it's perfectly cooked.
34:20The ricotta's really nice and pillowy and light,
34:24and the lamb, of course,
34:25is the hero of this dish,
34:26and he's really honoured it.
34:29I do feel like
34:31all the pressure tests that he's done
34:33served him well today.
34:34Like, he does the Ben thing,
34:35he just bashes it out.
34:37When he comes in with focus,
34:39and he's ready to play ball,
34:40he crushes it.
34:40He's done such a good job.
34:43Thank you, Jamie.
34:46Walking up to the judges,
34:47I'm worried.
34:49There's nothing missing from my plate.
34:51I got everything on there
34:52within the time.
34:54Could it have been finessed a little bit more?
34:56Sure.
34:57Jamie?
34:57Jamie?
34:58Hello.
34:59Hi, Jamie.
35:00I guarantee there's not many mistakes
35:02from any of these four dishes.
35:04Oh.
35:06So if there's one little mistake on this plate,
35:08one small thing
35:10can send you home.
35:25Jamie, how was that cooked for you?
35:27It was hectic.
35:29It was great, though.
35:29I really enjoyed it.
35:32Making the ricotta second time around
35:34was absolutely the right call.
35:36You know, and it worked.
35:37Happy.
35:38Do it nice or do it twice,
35:40is the saying, right?
35:40So I did it twice
35:41and kept listening,
35:43and that's what it's about.
35:45Well, we were impressed
35:46with your fight today in the kitchen.
35:48We're going to taste your dish, Jamie.
35:50Cheers, mate.
35:50Beautiful.
35:51Thank you, Jamie.
36:02Jamie's created a wonderful dish here.
36:17In the amount of time that he had,
36:19knowing with the slip-up that he had,
36:21the lamb is braised really nicely
36:22and I do like the flavour.
36:24That said,
36:25there were some pieces
36:26and elements that he missed.
36:29The ricotta, I feel,
36:31is a little under-seasoned
36:32and that really stands out
36:33because ricotta,
36:34you have to get that seasoning right
36:36because as you saw when we made it,
36:38there's just three or four ingredients
36:39that go into it
36:40and to me it makes it
36:41just a little bit bland.
36:42Yeah, I think there's definitely
36:45positives in this dish
36:46but I feel like we've got someone
36:48who's had to redo an element
36:50and then the small errors
36:53have crept into a few elements
36:54on the plate.
36:59Good luck, Sarah.
37:00Good luck.
37:03Hi, Sarah.
37:04Hi.
37:04Hello.
37:05Hi.
37:11Sarah, how did you find that cook?
37:12I actually really enjoyed it.
37:14I had fun.
37:15I think there's something
37:17about the pace of cooking that way
37:19and the energy.
37:21I was having a bit of a giggle
37:22when you arrived this morning.
37:23I said you looked a bit ninja
37:25and I felt like you operated
37:27like full stealth today.
37:30Like very picture of calm.
37:33Well, you are such a pleasure
37:34to watch today.
37:35Would you like to finish your dish?
37:36Yes.
37:36You've been hanging around
37:46Declan for too long.
37:47Oh, my gosh, don't say that.
37:49Thank you, Sarah.
37:50Good job.
37:52What do you reckon, guys?
37:56Look, I tell you what,
37:57it looks pretty good to me.
37:59I honestly feel like
38:00if you put mine right next to it,
38:01you might struggle to tell
38:02the difference between them.
38:18I think Sarah's done
38:19a fantastic job.
38:21The pasta's beautifully rolled.
38:23It's nice and thin.
38:25The lamb is wonderfully braised.
38:27It's rich and it's perfectly seasoned
38:29and I really think that's important.
38:31The ricotta's really fluffy and delicious.
38:33What was the most dominant feature
38:35for me was the lamb.
38:36The lamb flavours, the richness,
38:38the way it was braised,
38:39the colour.
38:40It's so appetising
38:41and so seducing.
38:43The highlight for me
38:45was both the braise on the lamb
38:46but also that sauce.
38:48She got a good reduction on it
38:49which coated those beautiful chunks of lamb.
38:52Yeah, I think Sarah's done
38:54such an amazing job.
38:56She's just so capable
38:57and it really shows.
39:02Good luck, Theo.
39:03Good luck, mate.
39:07I feel proud
39:08taking my dish up to the judges.
39:10I'm proud that I finished.
39:11I'm proud of my headspace
39:13during that cook.
39:15In previous years,
39:16I would have given up
39:17or just been really angry
39:18in my own mind.
39:20Theo.
39:20Hey, everyone.
39:21Hey, Theo.
39:22But now I feel like
39:24my headspace
39:25is the crowning element
39:27in this dish.
39:30That was a journey.
39:33Was there a point
39:34where you didn't think
39:35that there'd be a dish
39:35sitting in front of us?
39:36Yeah, 100%.
39:37Yeah, I don't know
39:39what to tell you.
39:39I was freaking out
39:40for a bit there.
39:42I never wanted to give up.
39:44But it was all these voices
39:45in my head
39:46that last time happened
39:47was like,
39:49you're not good enough,
39:50you're this, you're that.
39:50But this time
39:51it was words of encouragement.
39:55Like,
39:56you can do this.
39:58I had my fiance's,
40:00you know,
40:00voice in my head as well
40:02saying,
40:03I've got your back.
40:04It must feel pretty good
40:12to have 100% support
40:14from your partner.
40:15It's such a big thing,
40:16especially going forward as well.
40:18You know,
40:18I want to open a bakery
40:19and I think
40:20having that support
40:22from someone so special
40:23like her
40:23is massive for me.
40:26And maybe that's why
40:27I haven't done it in the past.
40:28Like,
40:28it felt like I was all alone
40:30and, you know,
40:30so now
40:31it's time to do it.
40:33So, yeah.
40:35Theo,
40:35in our business,
40:36there's one guarantee.
40:38Things will always go wrong.
40:39Yeah.
40:40You know,
40:40and the fact that you were able
40:41to sort of
40:42still stay calm enough
40:44to get that second ricotta going
40:45and keep everything else
40:46moving along
40:47and get a finished plate,
40:49it's really admirable.
40:50Well done.
40:50Yeah, thank you.
40:51Mate,
40:51if you end up going
40:52to open this bakery,
40:53you'll be a full-time problem solver
40:55and a part-time chef.
40:56Yeah, yeah, yeah.
40:56Like, it's just how it works.
40:58Yeah.
40:59I reckon you can finish your dish
41:00and we'll taste it.
41:01Thanks, Theo.
41:03The dish
41:04maybe has its flaws,
41:06but I'm hoping
41:07that it's enough.
41:08My biggest worry
41:09is the ricotta.
41:12Is it good enough?
41:13Did I salvage enough?
41:14Thanks, mate.
41:15We'll taste it.
41:15Thanks, guys.
41:16Thanks, guys.
41:16Thanks.
41:20I really want to taste
41:21that ricotta.
41:22Shall we?
41:23Yeah.
41:26We'll see you next time.
41:57The star of the dish
41:58for me, weirdly,
41:59is the ricotta.
42:00I think it's got
42:01this Goldilocks effect
42:02where it's, like,
42:03not too soft,
42:04not too hard,
42:05and then it's combined them
42:06in just the right amount.
42:07The ricotta,
42:08it's actually fluffy and lovely.
42:10It's quite bright and acidic,
42:12and that's exactly what you want
42:13because it's the counterbalance
42:15to that richness in the lamb.
42:16There's a lot to like
42:17about Theo's dish.
42:19You know,
42:19the fact that he got that
42:20on the plate,
42:22knowing all the complications
42:23that he had,
42:23that is actually very impressive.
42:25The only thing
42:26that I would say
42:27is the pasta
42:29is slightly undercooked.
42:32That's the thing
42:33about fresh pasta.
42:34You're an inch away
42:35from perfection
42:36and disaster, right?
42:38There's not much
42:39in between,
42:40and sadly for Theo,
42:42the outside
42:43of his raviolo
42:44is still quite hard,
42:46and it just needed
42:46to be in that water
42:47a little bit longer.
42:49The lamb
42:49was beautifully cooked.
42:50For me,
42:51it just didn't have
42:52that early caramelisation on it.
42:54Like,
42:54you took yours
42:55to the limit,
42:57and I feel like
42:59that's the way
42:59to get ultimate flavour
43:01out of something
43:01when you're pressure cooking it.
43:03But I feel like
43:04Theo has suffered
43:06from just being
43:07one,
43:07two,
43:08three steps behind.
43:09Everything
43:10is kind of there,
43:12but not perfect.
43:14And on a day like today,
43:16that can come back
43:17to bite you.
43:17Look,
43:27considering the amount
43:28of stuff we achieved
43:29in that hour or so
43:30cook-along,
43:31I was super impressed.
43:33There's clearly
43:33a lot of pressure.
43:34You had no idea
43:35what was coming next.
43:36And to get all the details
43:38pretty accurate,
43:39you know,
43:39the seasoning,
43:40the textures,
43:41the consistencies,
43:42you should be really,
43:43really proud of yourself.
43:44Well done.
43:45All of your dishes
43:47looked beautiful.
43:49And two of them
43:50were pretty darn
43:51close to Curtis's.
43:55Sarah,
43:56your ricotta
43:57was spot on.
43:59Everything
44:00was cooked perfectly
44:01and it looked
44:01pretty as a picture.
44:04Ben,
44:05your lamb
44:06and your pasta
44:07were best on ground today.
44:08Absolutely brilliant.
44:11Yeah.
44:15Good job, guys.
44:17Theo,
44:18Jamie,
44:18it comes down to you.
44:22Both of you
44:23struggled with your ricotta
44:24during that cook,
44:25which took time
44:27away from your other elements.
44:29As a result,
44:30the cook going home
44:31brought us a pasta
44:33that was undercooked.
44:34That's why
44:36I'm sorry
44:39to say
44:40Theo,
44:42you're going home.
44:52Theo,
44:53mate,
44:53we know this is
44:54disappointing.
44:56But for me personally,
44:57I just want to say
44:58I've watched your food
44:59get better and better,
45:00right?
45:01But the real growth
45:02has been up here.
45:04You're leaving here
45:05with a much stronger
45:06head on your shoulders
45:07and, mate,
45:08you are definitely ready
45:09to open that bakery.
45:10You've got to go
45:11and get it.
45:14And we should be
45:15the first customers.
45:16Yes, Chef.
45:17We love you, man.
45:21Theo,
45:21how are you feeling?
45:23In that cook,
45:24in my head,
45:25it wasn't a bad place.
45:26So I'm really happy
45:28about that.
45:28And going forward,
45:30like,
45:31with the bakery,
45:31like,
45:32it's definitely
45:33going to happen now.
45:34Like,
45:34it's giving me goosebumps
45:35right now
45:36thinking about it.
45:37So it's really great.
45:39Mate,
45:40every time you talk
45:41about this future bakery,
45:43you just light up.
45:45It is written
45:45all over your face
45:47that that is
45:48what you have to do.
45:49Yeah.
45:50What are you going to miss
45:51about this crazy place?
45:53There's a weird energy
45:54about this kitchen
45:55when you walk in.
45:56It's like,
45:57anxiety,
45:58like,
45:58hits you in,
45:58like a brick wall,
46:00but it's also
46:02this amazing feeling
46:04of rallying together
46:05with these people
46:06and, like,
46:07talking about food
46:08all the time.
46:10It's like,
46:10I guess,
46:11I haven't had a baby,
46:12but it's kind of
46:13what I think
46:14it's going to be like
46:14to have a baby.
46:15Like,
46:15this is my little baby
46:16MasterChef,
46:17you know?
46:18It's hard as hell.
46:19It's really hard,
46:21but it's really rewarding
46:21at the same time.
46:22Well, Theo,
46:24after what you said
46:25about your girlfriend,
46:26I wouldn't be surprised
46:26if there's a baby
46:27on the way.
46:29It was pretty sweet,
46:30brother.
46:30It was pretty sweet.
46:31I do want to get home
46:32pretty quick,
46:32thanks.
46:33Yeah.
46:37Well, Theo,
46:38all jokes aside,
46:39mate,
46:39it was so epic
46:41to have you in this kitchen
46:42for a second time.
46:43We're going to miss you,
46:44but for now, mate,
46:45it's time to say goodbye.
46:52I think the biggest takeaway
46:58from the competition
46:59this time around
47:00is it's not the end
47:02of the world
47:02if you make a mistake.
47:03It really isn't.
47:05They're just obstacles.
47:06You go around them
47:06and you live
47:08to fight another day.
47:18Tomorrow night...
47:19We want an ice cream
47:20that cures our winter blues.
47:21Ooh.
47:22Whoever wins this challenge
47:23will have their ice cream
47:25rolled out
47:25starting tomorrow
47:27across the country.
47:30The competition
47:32is fierce.
47:34Oh, look at this.
47:35For one of the biggest prizes
47:37of the year.
47:38I'm going to go all in.
47:39This is the challenge
47:41that I want to win.
47:43And the icing on the cake
47:44is being first
47:47in the top ten.
47:49Oh.
47:50That is, like,
47:51what dreams are made of.
47:52Whatใงใฏ giving me?
47:55The other one is
47:56the adventure
47:57for the future
47:58is what she needs.
47:59See you next time.
47:59See you next time.
48:00See you soon.
48:01See you soon.
48:01Bye.
48:02Bye.
48:03Bye.
48:05Bye.
48:05Bye.
48:06Bye.
48:07Bye.
48:07Bye.
48:08Bye.
48:08Bye.
48:08Bye.
48:09Bye.
48:09Bye.
48:13Bye.
48:14Bye.
48:16Bye.
48:16Bye.
48:18Bye.
48:18Bye.
48:18Bye.
48:18Bye.
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