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S17 E35 >>> https://dai.ly/x9lwbwi
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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.
14:04This is an issue.
14:05I need to fix it.
14:06It's going to be hard for him to keep up, though.
14:08No, no, no.
14:09If he's going to do it.
14:11Jamie, when something goes wrong,
14:12the most important thing is you stay calm.
14:14Oui, Chef.
14:15You've got to stay calm.
14:16We should.
14:18You've got to stay calm.
14:19You've got to stay calm.
14:21I'm sorry.
14:23I'm sorry.
14:24You've got to stay calm.
14:26I'm sorry.
14:27I'm sorry.
14:29I'm sorry.
14:30I'm sorry.
14:32I'm sorry.
14:33I'm sorry.
14:34Relax, 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
15:09that 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.
15:32I just added a heap of salt to it.
15:34Yes, yes, Curtis.
15:35So good.
15:38Jamie's decided to start the ricotta again
15:40and I'm worried about my ricotta mixture as well.
15:46It doesn't have the same amount of curds
15:47that it probably should.
15:49Has it split?
15:49If it hasn't split, you've got a decision to make.
15:56I'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,
16:05it'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 too.
16:12Well, Jamie just jumped in.
16:13Oh, no, no.
16:16Theo, if you're stressed, that's not right, start again.
16:21So now I feel very stressed.
16:24Just 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.
16:35The temperature must be precise.
16:38You get it wrong, it won't work.
16:39Can I get another pot the same?
16:41Just get any pot, mate.
16:43It's a weird feeling.
16:44I've been here before.
16:48Why is this so hard for me?
16:53Two years ago,
16:54the squid sent me home.
16:57I could not, for the life of me,
17:00peel the membrane off the squid.
17:02You all right, Theo?
17:06Nah.
17:09Waste of time.
17:11I was really hard on myself
17:12and I got in my own head
17:16and it got me eliminated.
17:19It's something that I've had to work out 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.
17:33And I think it's through the help of my fiancée.
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.
17:59Seems 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.
18:18How's everyone feeling?
18:22Good, Chef.
18:23Good, Chef.
18:24Sarah?
18:24Good, Chef.
18:28Sarah's totally zoned me out.
18:30How you feeling, Sarah?
18:35Sarah, can you hear me?
18:36Yeah.
18:37How you feeling?
18:37Yeah, good.
18:38All right, into your gremolata goes that clove of finely chopped garlic.
18:45So now Curtis is moving on to his gremolata.
18:48All of those beautifully chopped herbs.
18:49And 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?
18:59Oui, Chef.
19:00I know that I can get this done,
19:01but how quickly I can get it done,
19:03that's another thing.
19:07Zest of one lemon.
19:08And then you're going to free pour your extra virgin olive oil.
19:13This is really important, you guys,
19:15to create that gremolata.
19:17Yeah, 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,
19:29but believe me, we'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.
19:36Come 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
20:12and it's time to check.
20:14I 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.
20:28This ricotta is the only thing I've fallen behind on this whole cook.
20:31Nice one, Jamie.
20:32I 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.
20:48I'm so worried about Theo.
20:52He hasn't even strained his ricotta now.
20:55So Jamie's second ricotta mixture 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.
21:39And my heart sinks.
21:43The curds again are not right.
21:45I'm scraping away at the muslin cloth
21:53and it's just not enough.
21:56Oh my God, what is this doing?
22:00My first batch didn't work out.
22:03My second batch now hasn't worked out.
22:05I don't have time to do a third.
22:07Both my ricottas are gone.
22:08That's okay, keep going.
22:09No, it's gone.
22:10It's gone.
22:11It's gone.
22:13I'm thinking I'm done.
22:15Keep going, Phil.
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!
22:44Woo!
22:45Come on, Phil.
22:49Come back to your pressure cooker.
22:53Let some of that steam out.
22:54You're letting the pressure out of your land chain.
22:57Turn it.
23:00And 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.
23:23And I'm a classic girl, actually.
23:26Just like that.
23:29You're going to remove your shanks, making 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 and turn it into a wonderful little sauce.
24:22Oh, 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, you'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.
24:43We're going to learn a brand new technique, okay?
24:48You go through.
24:50Okay.
24:50You take the tail of the pasta.
24:52Push 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 because you can actually thin the pasta dough
25:07out 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?
25:20It's not how I roll pasta dough, but I'm going to do it because 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, even 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.
25:48Oh, body wiggle.
25:49I like it.
25:50All right, let's get back to our ravioli.
25:55So take your ricotta once it's cool.
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-ricotta worked.
26:19But having to do something twice leaves less time to really finesse all of the other things.
26:24Have you tasted it?
26:26Have you tasted your ricotta?
26:27The fact that I have ricotta is the most important thing, and I can season and adjust as we go.
26:33You already seasoned it right with the cream and the milk?
26:36Yeah.
26:37Yeah.
26:40Once you've put your ricotta into a bag, I want you to go ahead and pipe it into a circle.
26:45I've got essentially like a giant donut worth of ricotta on top of my pasta.
26:53Take your gremolata, cut the end of your bag off, and pipe that gremolata directly in.
26:59This is when I actually get to taste.
27:03The gremolata is a little bit salty.
27:09The ricotta is probably a little bit under-seasoned.
27:11But this whole dish is going to come together super quickly.
27:15Start shaping your raviolos.
27:18And it should balance out.
27:22Try not to get any pockets of air in there.
27:27There's a 10-centimetre cutter.
27:28That's the one you're going to use.
27:30Turn it around and cut yourself one perfect raviolo.
27:36Oh, yes.
27:37Take your raviolis and stick them in the fridge.
27:41Come on, guys.
27:42Let's go.
27:44Go on, Theo.
27:44You got this.
27:50Your pasta, water, which has been well-seasoned, if you haven't done it already, be generous with the salt.
27:56Heaps of salt.
27:57Your raviolos are going to be in the water for two minutes.
28:00Nice, Theo.
28:01Go, go, go.
28:03My raviolos are going in.
28:05My 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 like Curtis's, but that's all right.
28:13He puts his in.
28:15I put mine in at exactly the same time.
28:19That raviolo's huge.
28:20It's as huge as him.
28:22Does everyone have their raviolo in the water?
28:27Quick.
28:29Chip.
28:31Three out of four.
28:32Theo, you've got to get your pasta in, mate.
28:37Yeah.
28:38His pasta's already in, Theo.
28:53Okay, take your seven-centimetre cutter.
28:56Put it in the middle of your serving plate.
28:58Where does it say centimetres?
29:03Theo, you've got to get your pasta in, mate.
29:05His pasta's already in, Theo.
29:08Curtis has already got his pasta boiling.
29:11I'm starting to freak out now because I'm just waiting for Curtis to say,
29:14I'm done, guys, and 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.
29:23The raviolo is sitting in that water.
29:27It's cooking away, and I can see this dish is about to come together.
29:30Taste your lamb.
29:35Oh, so good, man.
29:37Go ahead and start spooning those beautiful chunks of lamb
29:40to the centre of your cutter that is on your serving plate.
29:46Remove the cutter from your lamb shanks.
29:48The finished dish will have your raviolo above your lamb shanks.
29:59Oh, Ben's looks great.
30:01Look at Ben's.
30:02Look how even it is.
30:04The herbs are going to sit on top.
30:08When I remove that dish, everything is holding there perfectly.
30:13This raviolo looks absolutely beautiful.
30:17This dish is about to all come together, you guys.
30:20Go, guys.
30:21If you're not keeping up now, you're in trouble.
30:25Come on, Theo, come on.
30:27Take that excess lamb.
30:30Strain just a little of that jus out
30:32because that's going to be our serving sauce on the side.
30:36If you put it in a little side jug and serve it table side,
30:39the judges are going to absolutely love it.
30:42When I finish, you guys will have ten seconds.
30:48And I'm real close.
30:50Come on, come on, come on, come on.
30:51Where's another strainer?
30:53Run, Jamie.
30:55Go, go, go.
30:56Quickly.
30:57Your sauce will be poured around the outside of your shank.
31:03Season, garnish, season, garnish.
31:06Get your herbs, Leo.
31:07Herbs, pistachios.
31:09I take a couple of drops of extra virgin olive oil
31:12around the outside of the plate as well.
31:14And I am finished.
31:16You have ten seconds, you guys.
31:18Go, guys.
31:19Curtis is finished.
31:20Ten, nine, eight, seven, six, five, four, three, two, one.
31:30Woo!
31:31Woo!
31:33Well done.
31:34Well done, guys.
31:36Wow.
31:38Woo!
31:38Woo!
31:39You did it.
31:40How about that?
31:40Wow.
31:42Wow.
31:43Well done, sir.
31:43You loved this.
31:44That was crazy.
31:46Yeah, that was intense.
31:48The ricotta got me a good one.
31:49Um, but I finished the dish, so I'm very happy.
31:52Yeah.
31:52Woo!
31:53You did it.
31:54Nice job, bro.
31:55I don't know if both these guys re-renad their ricotta,
31:58but, uh, I gather they made it the second time properly,
32:02and so it doesn't matter if they didn't make it the first time,
32:04so we're all the same.
32:05It's one plate.
32:06Rock and roll, chef.
32:07Nice job.
32:08Nice.
32:09Great job, brother.
32:10Good job.
32:18Curtis, watching you make that raviolo with lamb shank
32:23was so impressive,
32:24but watching the contestants try to keep up
32:27was nail-biting.
32:29I'm just so thrilled
32:30they all actually got something on their plates.
32:33It was like having a ride on 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,
32:45and I'm just hoping that what I've done
32:48is close enough to Curtis's to keep me safe.
32:52Hey, it is a lamb challenge.
32:53I might know a thing or two about 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 second one this season.
33:06I just knew that if I kept my head down and focus,
33:08then I should be able to get through it.
33:10I just want to prove to myself how 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.
33:22Cheers, Ben.
33:24Well, I think Ben has very well executed the raviour dish, yeah.
33:43The lamb is a lamb chunk,
33:45and we got some lamb chunk bits,
33:48and this is what I love about lamb chunks.
33:50You know, the enjoyment of getting through the gelatin and so on.
33:53It was cooked perfectly.
33:55It looks superb, and it tastes lovely.
33:59I think Ben has done a 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,
34:09and just before it starts getting jammy,
34:12so there's still quite a lot of flavour in there.
34:15I 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, is the hero of this dish,
34:26and he's really honoured it.
34:29I do feel like all the pressure tests that he's done
34:33served him well today.
34:34Like, he does the Ben thing, he just bashes it out.
34:37When he comes in with focus and he's ready to play ball,
34:40he crushes it.
34:41He's done such a good job.
34:43Thank you, Jamie.
34:44Walking up to the judges, I'm worried.
34:49There's nothing missing from my plate.
34:51I got everything on there within the time.
34:54Could it have been finessed a little bit more?
34:56Sure.
34:57Jamie?
34:59Hello.
34:59Hi, Jamie.
35:00I guarantee there's not many mistakes
35:02from any of these four dishes.
35:04Oh.
35:05So if there's one little mistake on this plate,
35:08one small thing can send you home.
35:12Jamie, how was that cook for you?
35:27It was hectic.
35:29It was great, though.
35:30I really enjoyed it.
35:30Making 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, it's the saying, right?
35:40So I did it twice and kept listening,
35:43and that's what it's about.
35:45Well, we were impressed with your fight today in the kitchen.
35:48We're going to taste your dish, Jamie.
35:50Cheers, mate.
35:50Beautiful.
35:51Thank you, Jamie.
36:00Jamie'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, there were some pieces and elements that he missed.
36:27The ricotta, I feel, is a little under-seasoned,
36:32and that really stands out,
36:33because ricotta, you have to get that seasoning right,
36:36because as you saw when we made it,
36:38there's just three or four ingredients that go into it,
36:40and to me, it makes it just a little bit bland.
36:44Yeah, I think there's definitely positives 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 have crept in
36:53to a few elements on the plate.
36:57Good 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 about the pace of cooking that way
37:19and the energy.
37:21I was having a bit of a giggle when you arrived this morning.
37:23I said you looked a bit ninja,
37:25and I felt like you operated, like, full stealth today.
37:30Like, very picture of calm.
37:33Well, you were such a pleasure to watch today.
37:35Would you like to finish your dish?
37:36Yes.
37:36You've been hanging around Declan 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, it looks pretty good to me.
37:59I honestly feel like if you put mine right next to it,
38:01you might struggle to tell the difference between them.
38:03I think Sarah's done a 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.
38:30And the ricotta's really fluffy and delicious.
38:33What was the most dominant feature for me was the lamb.
38:36The lamb flavours, the richness,
38:38the way it was braised, the colour.
38:40It's so appetising and so seducing.
38:43The highlight for me was 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 such an amazing job.
38:55Like, she's just so capable, you know, and it really shows.
39:02Good luck, Theo.
39:03Good luck, mate.
39:03Thanks, guys.
39:05Good luck, mate.
39:07I feel proud taking my dish up to the judges.
39:10I'm proud that I finished.
39:11I'm proud of my headspace during that cook.
39:15In previous years, I would have given up
39:17or just been really angry in my own mind.
39:20Theo.
39:20Hey, everyone.
39:21Hey, Theo.
39:22But now I feel like my headspace
39:25is the crowning element in this dish.
39:30That was a journey.
39:33Was there a point where you didn't think
39:35that there'd be a dish sitting in front of us?
39:36Yeah, 100%.
39:37Yeah, I don't know what to tell you.
39:39I was freaking out for a bit there.
39:42I never wanted to give up.
39:44But it was all these voices in my head
39:46that last time happened was like,
39:49you're not good enough, you're this, you're that.
39:51But this time it was words of encouragement.
39:55Like, you can do this.
39:58I had my fiancé's, you know, voice in my head as well,
40:02saying, like, I've got your back.
40:11It must feel pretty good to have 100% support
40:14from your partner.
40:15It's such a big thing, especially going forward as well.
40:18You know, I want to open a bakery
40:19and I think having that support from someone so special like her
40:23is massive for me.
40:26And maybe that's why I haven't done it in the past.
40:28Like, it felt like I was all alone and, you know,
40:31so now it's time to do it.
40:33So, yeah.
40:34Theo, in our business, there's one guarantee.
40:37Obviously, things will always go wrong.
40:39Yeah.
40:40You know, and the fact that you were able to sort of
40:42still stay calm enough to get that second ricotta going
40:45and keep everything else moving along
40:47and get a finished plate, it's really admirable.
40:50Well done.
40:50Yeah, thank you.
40:51Mate, if you end up going to open this bakery,
40:53you'll be a full-time problem solver and a part-time chef.
40:56Yeah, yeah, yeah.
40:57Like, it's just how it works.
40:58Yeah.
40:59I reckon you can finish your dish and we'll taste it.
41:01Thanks, Dan.
41:03The dish maybe has its flaws,
41:06but I'm hoping that it's enough.
41:08My biggest worry is 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 that ricotta.
41:22Shall we?
41:23Yeah.
41:31The star of the dish for me, weirdly, is the ricotta.
41:59I think it's got this Goldilocks effect
42:02where it's, like, not too soft, not too hard,
42:05and then it's combined them in just the right amount.
42:07The ricotta, it'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 to that richness in the lamb.
42:16There's a lot to like about Theo's dish.
42:19You know, the fact that he got that on the plate,
42:22knowing all the complications that he had,
42:24that is actually very impressive.
42:25The only thing that I would say
42:27is the pasta is slightly undercooked.
42:32That's the thing about fresh pasta.
42:34You're an inch away from perfection and disaster, right?
42:38There's not much in between.
42:40And sadly for Theo,
42:42the outside of his raviolo is still quite hard,
42:46and it just needed to be in that water a little bit longer.
42:49The lamb was beautifully cooked.
42:50For me, it just didn't have that early caramelisation on it.
42:54Like, you took yours to the limit,
42:57and I feel like that's the way to get ultimate flavour
43:01out of something when you're pressure cooking it.
43:03But I feel like Theo has suffered
43:06from just being one, two, three steps behind.
43:09Everything is kind of there, but not perfect.
43:14And on a day like today, that can come back to bite you.
43:17Look, considering the amount of stuff
43:28we achieved in that hour or so cook-along,
43:31I was super impressed.
43:33There's clearly a lot of pressure.
43:34You had no idea what was coming next.
43:36And to get all the details pretty accurate,
43:39you know, the seasoning, the textures, the consistencies,
43:42you should be really, really proud of yourself.
43:44Well done.
43:45All of your dishes looked beautiful.
43:49And two of them were pretty darn close to Curtis'.
43:52Sarah, your ricotta was spot on.
43:59Everything was cooked perfectly,
44:01and it looked pretty as a picture.
44:04Ben, your lamb and your pasta were best on ground today.
44:08Absolutely brilliant.
44:10Yeah.
44:15Good job, guys.
44:17Theo, Jamie, it comes down to you.
44:22Both of you struggled with your ricotta during that cook,
44:25which took time away from your other elements.
44:29As a result, the cook going home brought us a pasta
44:33that was undercooked.
44:34That's why...
44:37I'm sorry to say...
44:41Theo, you're going home.
44:52Theo, mate, we know this is disappointing.
44:55But for me personally, I just want to say,
44:58I've watched your food get better and better, right?
45:01But the real growth has been up here.
45:04You're leaving here with a much stronger head on your shoulders,
45:08and, mate, you are definitely ready to open that bakery.
45:10You've got to go and get it.
45:14And we should be the first customers.
45:16Yes, Chef.
45:17We love you, man.
45:21Theo, how are you feeling?
45:22In that cook, in my head, it wasn't a bad place,
45:26so I'm really happy about that.
45:28And going forward, like, with the bakery,
45:32like, it's definitely going to happen now.
45:34Like, it's giving me goosebumps right now thinking about it,
45:37so it's really great.
45:39Mate, every time you talk about this future bakery,
45:43you just light up.
45:45It is written all over your face
45:47that that is what you have to do.
45:49Yeah.
45:50What are you going to miss about this crazy place?
45:53There's a weird energy about this kitchen when you walk in.
45:56It's like anxiety, like, hits you in, like, a brick wall,
46:00but it's also this amazing feeling
46:04of rallying together with these people
46:06and, like, talking about food all the time.
46:10It's like, I guess, I haven't had a baby,
46:12but it's kind of what I think it's going to be like
46:14to have a baby.
46:15Like, this is my little baby, MasterChef, you know?
46:18It's hard as hell.
46:19It's really hard, but it's really rewarding at the same time.
46:24Well, Theo, after what you said about your girlfriend,
46:26I wouldn't be surprised if there's a baby on the way to see.
46:29It was pretty sweet, brother.
46:30It was pretty sweet.
46:31I do want to get home pretty quick.
46:32Thanks, Theo.
46:33Well, Theo, all jokes aside, mate,
46:39it was so epic to have you in this kitchen for a second time.
46:43We're going to miss you.
46:44But for now, mate, it's time to say goodbye.
46:46I think the biggest takeaway from the competition this time around
47:00is it's not the end of the world if you make a mistake.
47:03It really isn't.
47:05They're just obstacles.
47:06You go around them and you live to fight another day.
47:09CHEERING AND APPLAUSE
47:11Tomorrow night...
47:19We want an ice cream that cures our winter blues.
47:21Ooh.
47:22Whoever wins this challenge will have their ice cream rolled out
47:25starting tomorrow across the country.
47:28CHEERING AND APPLAUSE
47:30The competition is fierce.
47:33Oh, look at this.
47:35For one of the biggest prizes of the year.
47:38I'm going to go all in.
47:39This is the challenge that I want to win.
47:43And the icing on the cake...
47:44Ooh!
47:45..is being first in the top ten.
47:49Oh!
47:50That is, like, what dreams are made of.
47:52MUSIC
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