- 2 days ago
MasterChef Australia - Season 17 - Episode 34
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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Short filmTranscript
00:00How's Australia we going for you not great neither I'm a Greek
00:20yeah not too happy about being the elimination today
00:30yesterday I had a bit of a problem with the mystery box challenge and ended up in the
00:34bottom four it's not a great start but I've got to get my head in the game and
00:38be ready for whatever they're going to throw at us today
00:50it is a black apron day and there's a chance of going home so there's anxiety
00:55nerves there's a bench on my left four benches on my right oh god it's a
01:10cook along I can tell straight away morning everyone today's challenge is a
01:18Masterchef classic you're gonna have to keep up with whoever's about to walk
01:23through those doors
01:27he's one of Australia's most celebrated chefs and a lifelong friend of this
01:31kitchen and he's here to challenge you and what could be more challenging than
01:38and keeping up with
01:42Curtis Stone
01:44Curtis Stone
01:48Oh my god Curtis Stone he's so talented
01:56he's an Australian iconic chef like we got to meet him earlier in the season and I
02:01I cannot believe he's back again
02:03Hello mate welcome back
02:04Hi Curtis
02:05Hi Curtis
02:06How are you?
02:08He loves this
02:11Dupinda are you a bit giddy up there?
02:16Oh my god
02:18What's going on?
02:19I'm a huge fan so I'm like fangirling over here quietly
02:23Hi Curtis
02:24Hello
02:25So here's how it's gonna work Curtis is going to prepare a dish one that you'll need to copy beat for beat at the same time you've got to stay on the ball
02:31There's no recipe to read but at the end of the day even though you're following Curtis's every move you still need to rely on your own instincts if you fall behind you need to be able to get yourself back on track
03:00Right Curtis do you want to tell them a bit about what you're making today?
03:07It's the kind of dish that if you do it on a Sunday you might spend three or four hours doing
03:12but today we're going to squeeze it into 60 minutes
03:15Oh
03:17All right once Curtis finishes his dish you'll have a further 10 seconds to finish yours
03:24and then it's game over
03:27Wow
03:29Jesus
03:30Wow
03:31Sarah you look like a ninja
03:34I came prepared
03:35Ready for action
03:37Phil
03:39Are you pleased to see Chef Curtis Stone again?
03:42I am actually
03:44I've never done a cook long before so I'm really really excited to get going
03:48Ben mate, the eliminator
03:51You just give it all in every elimination
03:54You kept up with Gordon Ramsay and you won the pin
03:58Does that give you a bit of confidence for today's cook?
04:01Very more confidence I still had the pin but
04:03In this season I've already had four pressure tests and two cook alongs
04:10Ben!
04:11Yes!
04:12And in the Keeping Up With Gordon challenge I got to win the immunity pin
04:16Like the cook alongs and pressure tests are actually fun
04:20Thankfully I've performed pretty well
04:22It's a bit like what doesn't kill you makes you stronger
04:25Hopefully the more pressure there is the better I'll do
04:28The better I'll do
04:30You ready guys?
04:31Go guys
04:32Go guys
04:33Good luck Sarah
04:35Good luck Jamie
04:39This is definitely one of the most nerve-wracking challenges
04:42But my advantage today is the fact that with my extra experience
04:45I'm used to this kind of high-pressure environment
04:48And I can get myself out of situations if I fall in them
04:51Let's go guys
04:53Alright let's do it guys
04:55Today you'll be making my homemade raviolo
05:00With cooked lamb shank and gremolata
05:04It's a really simple recipe but there's lots of steps
05:09We're going to be making fresh ricotta
05:11We're going to be making homemade pasta
05:13We're going to be pressure cooking lamb shanks
05:15So go ahead and get your cast iron pan on
05:18Get your pressure cooker on
05:20A keeping up challenge is very difficult
05:25Because we don't know what the dish looks like
05:28And I can feel an electric pressure in this room
05:33Right the very first thing you need to do
05:35Is season your lamb shanks
05:38Alright the good news is this Coles 100% grass fed lamb
05:42Is available all year round
05:44Go ahead and season it nicely
05:45It is delicious and tender
05:47As long as you cook it the right way
05:49Straight into that cast iron pan
05:51Which should be nice and hot
05:54So far in the competition I've put myself
05:55In a few more eliminations than I want to be in
05:57My strategy with this cook is to go fast and go hard
06:00So I've got to get ahead
06:01Season it nicely
06:02It's delicious and tender
06:04So without being told
06:05I start peeling a carrot
06:06It's sitting there
06:07Obviously we're going to use it
06:08So we're going to have to peel it
06:10So into your pressure cooker
06:15I want you to add a little bit of olive oil
06:17Grab yourself an onion
06:18Go ahead and peel it
06:20And then cut it
06:22Go ahead and peel your carrot
06:27Kettles are definitely setting a pushy, raging pace
06:31Three or four cloves of garlic
06:33Depending on how big they are
06:34You can throw them in whole
06:35Make sure you're keeping up
06:37Throw it in
06:39Give it a stir
06:41Pine and rosemary
06:43Just a sprig of each
06:44We are moving on to the ricotta
06:50Theo, you've got to move on
06:53Okay
06:54You've got to move on
06:57Okay, you want 1.3 litres of milk
07:00You want 300 millilitres of cream going into your pot
07:04Sorry, 1.3 litres of milk, 300 millilitres of cream
07:07Correct
07:09The kitchen's loud
07:10There's heaps of pressure
07:11Curtis is moving at lightning speed
07:13Grab a fork
07:14The devil is in the details here
07:16And listening to what Curtis has to say
07:18That's the most important thing
07:20Nice work, J-Mo
07:22If you have a question, ask
07:24If you can't see something, go see it
07:27Ricotta's a huge part of this dish
07:29It needs to be perfect
07:31Oh, the pace is picking up now
07:33Into your cream and milk
07:35I want you to put about a tablespoon full of salt flakes
07:40Keep your eye on those lamb shanks
07:44Okay, your shanks should be beautiful and golden brown
07:47I want a deep colour on those shanks
07:49Mmm, lovely love, sweet
07:51Then I want you to take half a cup of that red wine
07:55Pour it into your pressure cooker
07:57We're going to reduce it down
08:02Rosemary, rosemary and what else in the pressure cooker?
08:06Run and check to your run and check
08:07You are welcome to run up and have a look
08:09Yep
08:10I'm the only one that's new to this
08:12And it's like a complete shock to the system
08:14Let's go
08:15I'm trying my best to listen to exact amounts
08:17Like how many garlic cloves, how much rosemary, thyme
08:22Okay, 1.3 milk, 300 cream
08:26But Curtis has already moved on to his ricotta
08:29We're going to take our cream and milk to 88 celsius
08:32Nice, Jamie
08:34Right, we are making the fresh cheese
08:36How much?
08:39You would have to ask my fiancee
08:41How good I am at multitasking
08:44How much?
08:46Um, I don't do very well, I don't think
08:48Come on Theo, got to catch up, mate
08:50Yep
08:51Alright
08:52Oh my god
08:53Is he just guesstimating that?
08:55He's not this thing, obviously
08:58In your pressure cooker so far
09:00You should have an onion
09:01You should have a carrot
09:02You should have three or four cloves of garlic
09:04You should have half a cup of red wine
09:06It should be reducing down
09:07Goodness me, it smells delicious
09:10Your lamb shanks, once they're beautiful and golden like mine
09:13Everyone have a quick look
09:14Right, like that
09:16They go into your pressure cooker
09:18Get that char, guys
09:19Okay, once that wine's reduced down
09:24You're going to add your stock, 750 milliliters
09:27It should almost cover the lamb, but not quite
09:31Take the lid of your pressure cooker
09:40Turn it, and you bring it to the front
09:47Okay, once your pressure cooker is working
09:49And coming up to the boil
09:50We're going to check the temperature of our cream and milk
09:52And we're going to start juicing some lemons
09:54Because we're going to use the lemon juice
09:57To create the ricotta
10:01Sarah's onto it
10:02Yeah
10:03She always looks so graceful in the kitchen
10:06She never really rushes
10:09But she's super efficient
10:10Creating ricotta is a really delicate process
10:13But I have walked into the kitchen today very focused
10:18I can't hear anyone else in the room other than Curtis' voice
10:22Measure that 60 milliliters out
10:25Chef
10:28Wait
10:29Mine's come to 88
10:33Sarah's ahead of Curtis
10:3588?
10:36Once you're at 88, take it off the heat
10:39Not only keeping up with Curtis, but I might be ahead of him actually
10:45Once you achieve 88, go ahead and remove it from the heat
10:49And then you add your lemon juice
10:51So that lemon juice is going to curdle the cream
10:55Which will create the ricotta
10:59Stir it
11:00And cover it
11:02Okay, next job
11:05Let's go, let's go Theo
11:06It's time to get your type 00 flour
11:08We are moving on to pasta dough
11:11Can you keep it up?
11:12Grab yourself a scale
11:13Nice Sarah
11:14Alright, we're looking for 300 grams of type 00 flour
11:20Go ahead and weigh it out
11:22How much, Chef?
11:23300
11:24300
11:26You're looking for 3 egg yolks and 2 whole eggs
11:30How many grams flour again, Chef?
11:32300
11:33300
11:34Keep up Theo
11:36Make a little well in your flour
11:383 yolks, 2 whole, Chef
11:393 yolks, 2 whole
11:413 yolks, 2 whole
11:46He's on the board
11:48Theo's just going in his bowl
11:51So for the raviolo dough
11:53I'm kind of running on intuition
11:55Mix your eggs with your flour
11:57Theo, look at how he's making it
11:59I'm pretty comfortable with making pastas
12:01I've been working at a pasta restaurant at night
12:03The last few months
12:05So I'm listening
12:06But I'm also just using my instincts on this one
12:09Go, go, go
12:11It's important you work quickly with your pasta dough
12:13Because you need to give it time to rest
12:16Don't leave anything on your board
12:18It's all got to be incorporated
12:20He's like a fast forward, isn't he?
12:23Once you've finished it, you're going to wrap it
12:24And then rest it in the fridge
12:29Alright, we are going to strain our ricotta
12:33Grab yourself a strainer and a large bowl
12:35And prepare the muslin over the strainer
12:39And then spoon that ricotta directly into your cheesecloth
12:45Well, it looks great, Benny
12:49Oh, wow, nice work, Sarah
12:51Wow, nice work, Sarah
13:01Do you think the ricotta is going to be alright?
13:03Show me one
13:06Curtis is now onto the ricotta
13:08And he seems to be grabbing these massive scoops
13:11And pouring it in
13:12It should look like this, you guys
13:17That's what your ricotta should look like
13:19The slotted spoon is going straight through it
13:22It's like milk
13:26Oh my God
13:27No
13:28What's happened?
13:30These curds haven't set
13:32Jamie, it's not right
13:34Chef
13:36That had 10 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
13:45Oh shit, get this hot again
13:47Is he going to do more?
13:48Go on, Jamie, you can do this
13:49Go on, Jamie, go again
13:51Go, go, go
13:52It's not good
13:54This could be the competition
13:55Quickly
13:57Quickly
14:07That's what your ricotta should look like
14:10My curds haven't set
14:12Oh shit, get this hot again
14:14Is he going to do more?
14:16Go on, Jamie
14:17Go on, Jamie, go again
14:18Go, go, go
14:19Quickly
14:21This is an issue
14:22I need to fix it
14:23It's going to be hard for him to keep up
14:24Oh, no, no, no
14:25If he's going to do it
14:27Jamie, when something goes wrong
14:29The most important thing is you stay calm
14:31Oui, Chef
14:32You've got to stay relaxed
14:34And you've got to stay focused
14:35Oui, Chef
14:37OK, guys, next step
14:39We're now going to cut these beautiful croutons
14:42This is going to go into our gremoulade
14:44So the breadcrumbs are going to be toasted in olive oil
14:47I can hear that Curtis has moved onto the breadcrumbs
14:48The most important thing I need to do right now is get this ricotta back on
14:53You need to keep an eye on them, you don't want them to get too dark
14:56So as long as I'm listening and I can memorise what he's saying about this
15:01Season your croutons
15:03I can still get this done
15:05With just a little salt
15:07But that's a massive amount of time that I'm going to have to make up
15:09You want to make sure they're nicely coated with that extra virgin olive oil
15:13Come on, Jamie
15:14Do it, mate
15:15Come on, Jamie
15:16Let's go, Jamie
15:17Let's go, Jamie
15:18Go, go, go
15:20Jamie, did you add salt?
15:22I did add salt, Chef
15:24Great
15:31Add a heap of salt to it
15:33Yes, yes, Curtis
15:34So good
15:35Jamie's decided to start the ricotta again
15:40And I'm worried about my ricotta mixture as well
15:45Doesn't have the same amount of curds that it probably should
15:48Has it split?
15:52If it hasn't split, you've got a decision to make
15:55Never done a cook-along before
15:59Theo, what's happening?
16:01But what I do know about a keeping up challenge is
16:04If you make a mistake, it's quite difficult to catch up
16:07So now I'm starting to freak out
16:09And it's very hard to make a decision to
16:12Where Jamie just jumped in
16:14Oh la la
16:16Theo, if you're stressed that's not right, start again
16:21So now I feel very stressed
16:23Just get any pot, any pot, Theo
16:25Start 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
16:35We 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?
16:41Just get any pot, mate
16:43It's a weird feeling
16:44I've been here before
16:48Why is this so hard for me?
16:51Two years ago, a squid sent me home
16:55I could not, for the life of me, peel the membrane off the squid
17:04You alright, Theo?
17:06Nah
17:08Waste of time
17:10I was really hard on myself
17:13And I got in my own head and it got me eliminated
17:16Something that I've had to work at really hard to, to be kinder to myself
17:25Go Theo
17:27I've grown a lot in the last couple of years
17:30300 cream?
17:31Yeah
17:32And I think it's through the help of my fiancee
17:35I've learnt obstacles are just obstacles, you can go around them
17:39So I need to stay positive, otherwise I won't be able to do it
17:43Let's go Theo
17:52Go ahead and take your fresh herbs
17:54You need enough to garnish two raviolos just 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
18:08I'm keeping up with Curtis
18:13In a small pan we're going to toast pistachios
18:16This is going to go into our gremolata
18:18How's everyone feeling?
18:20Good Chef
18:22Good Chef
18:24Sarah?
18:26Sarah's totally zoned me out
18:29How you feeling Sarah?
18:31Sarah?
18:33Sarah, can you hear me?
18:35Yeah
18:36How you feeling?
18:37Yeah, good
18:38Alright, into your gremolata goes that clove of finely chopped garlic
18:44So now Curtis is moving on to his gremolata
18:47All of those beautifully chopped herbs
18:50And I feel like I've recovered a little bit
18:52But I just need to make sure that second ricotta turns out well
18:56Theo, are you making your ricotta again?
18:58Oui Chef
18:59I know that I can get this done
19:01But how quickly I can get it done, that's another thing
19:03That's another thing
19:07Zest of one lemon
19:09And 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, good job Jamie
19:21Now we are going to cook these raviolis in about 20 minutes
19:26I know they're not made yet but believe me we're going to be cooking them in about 20
19:31So get yourself a large pot full of water and bring it to the boil
19:34Come on guys you can do this
19:37Okay let's have a little look at our ricotta
19:39Oh drop the liquid, whoopsie
19:48Lucky I didn't drop the top
19:53Our 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
20:18Beautiful Jamie
20:20Well done Jamie
20:22And it looks exactly like Curtis's did
20:24Oh beautiful
20:26This ricotta is the only thing I've fallen behind on this whole cook
20:30Nice one Jamie
20:31I have everything else logged in my head
20:34Or already done to keep up with Curtis
20:36Now that my ricotta is set
20:38I can get it into the fridge, get it cool
20:40I think I'm back on track
20:42Jamie's done a really good job of catching that
20:45He's still got to cool the ricotta so he can fill the ravioli
20:48I'm so worried about Theo
20:50He hasn't even strained his ricotta back
20:54So Jamie's second ricotta mixture has worked
20:58And now it's my turn
21:01Now I've added my lemon juice
21:04I've let it sit and I've already put it in the fridge
21:07Now it's time to strain it off
21:09Everything comes down to this
21:13Everything comes down to this
21:32Worked a lot of time on this ricotta
21:34And my heart sinks
21:41The curds again are not right
21:44You've got no curds?
21:49Nah
21:51I'm scraping away at the muslin cloth
21:53And it's just not enough
21:55Oh my god, what is this doing?
21:58My first batch didn't work out
22:01My second batch now hasn't worked out
22:04I don't have time to do a third
22:06Both my ricottas are gone
22:08That's okay, keep going
22:09No, it's gone, it's gone
22:11It's gone, it's gone
22:13I'm thinking I'm done
22:17Keep going, Phil, please, keep
22:19Where's your first lot?
22:21Would there be enough?
22:22Try, try
22:25Come mate, don't give up
22:28I know that all I need is enough for one raviolo
22:32I don't care how many Curtis is making
22:34That's it, Theo, that's all you need
22:36I feel like I'm getting enough
22:37Look at this, I've got enough here
22:39I can make one
22:41Nice, Theo
22:43Yay, woo!
22:44Come on, Phil
22:48Come back to your pressure cooker
22:50Let some of that steam out
22:52Let some of that steam out
22:54You're letting the pressure out of your land chain
22:57Turn it
23:00And remove it
23:01Remove it
23:14I'm lucky because I use this pressure cooker all the time
23:18I love to use old school methods for cooking my different curries
23:22And I'm a classic girl, actually
23:25Just like that
23:28You're gonna remove your shanks
23:31Making sure that they are fork tender
23:34They should pretty much be falling apart
23:36Oh, my God
23:38Beautiful
23:39Oh, my God
23:40Look at the colour on that
23:41Nice, Benny
23:43We're gonna pull that beautiful tender lamb meat
23:46Oh, look at that
23:48Straight off the bone
23:50That's doing things to me
23:52Settle
23:53Settle
23:54I'm sorry
23:56Keep my fingers on
23:57Shanks
23:59My shanks come out and they are absolutely perfect
24:03They are falling off the bone
24:05Have a little taster
24:06They taste delicious
24:08I think they're great
24:10Drain your liquid
24:13Through your chinois
24:15We're gonna reduce that sauce down
24:17And turn it into a wonderful little sauce
24:23Oh, that's good
24:24Oh, okay
24:27Take your pasta dough
24:28Let's start rolling it
24:30All right, guys
24:31If you're not ready to roll your pasta dough out
24:32You're not keeping up with me
24:34It's gonna come together really quick now
24:36You've gotta be right behind Curtis
24:37Come on
24:38Come on, guys
24:40Okay, guys, here's what I want you to do
24:42We're gonna learn a brand new technique, okay?
24:47You go through
24:49Okay, you take the tail of the pasta
24:52Push it back in
24:53Push it on like this
24:55Then get your hand underneath it
24:57And then start to wind
25:00Get that seam together
25:02Now you're not as reliant on moving the dial
25:05Because you can actually thin the pasta dough out with your hand
25:08Curtis 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
25:16See how I'm starting to slowly thin out my pasta dough
25:20I'm gonna do the same
25:22Wow
25:27It's not how I roll pasta dough
25:29But I'm gonna do it
25:30Because I don't wanna get in trouble
25:32And maybe it makes a difference
25:33I don't know
25:34I'm doing it how Curtis does it
25:36Even though it's really weird
25:38So good, Benny
25:40Oh, Benny, look at those wrists
25:42He's doing a little shaky shake
25:44Shaking's good
25:45All right, let's get back to our ravioli
25:53So take your ricotta once it's cool
25:57Pick up that ricotta
25:59Stick it into a bag
26:01Make sure you taste it for seasoning
26:03Nice work, guys
26:05Tie your bag off
26:07Come on, Jamie
26:12Drop, drop
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 all of the other things
26:24Have you tasted it?
26:26Have you tasted your ricotta?
26:28The fact I have ricotta is the most important thing
26:31And I can season and adjust as we go
26:32You already seasoned it right with the cream and the milk?
26:36Yep, yep
26:39Once you've put your ricotta into a bag
26:42I want you to go ahead and pipe it into a circle
26:47I've got essentially like a giant donut worth of ricotta
26:51On top of my pasta
26:53Take your gremolata, cut the end of your bag off
26:56And pipe that gremolata directly in
26:58This is when I actually get to taste
27:02The gremolata is a little bit salty
27:08The 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
27:17And it should balance out
27:20Try not to get any pockets of air in there
27:24There's a 10-centimetre cutter, that's the one you're going to use
27:29Turn it around
27:31And cut yourself
27:33One perfect raviolo
27:35Oh yes
27:37Take your raviolis and stick them in the fridge
27:40Come on guys, let's go
27:42Go on Theo, you got this
27:44Your pasta, water which has been well seasoned if you haven't done it already, be generous with the salt
27:55Heaps the salt
27:57Your raviolos are going to be in the water for two minutes
27:59Nice Theo, go go go
28:02My raviolos are going in
28:04My raviolos are going in, they're in for two minutes
28:08I've shaped my pasta
28:10It didn't get time in the fridge like Curtis's
28:12But that's alright, he puts his in, I put mine in at exactly the same time
28:18That raviolo's huge
28:20It's as huge as him
28:22Does everyone have their raviolo in the water?
28:26Quick
28:28Shit
28:30Three out of four
28:34Theo, you got to get your pasta in mate
28:35Yep
28:37His pasta's already in Theo
28:38Okay, take your seven centimetre cutter, put it in the middle of your serving plate
28:57Where does it say centimetres?
29:03Theo, you got to get your pasta in mate
29:04His pasta's already in Theo
29:06Curtis has already got his pasta boiling
29:10I'm starting to freak out now because I'm just waiting for Curtis to say I'm done guys and we've only got ten seconds
29:15Theo, you got to move
29:17Jesus, I'm freaking out
29:19Two minutes Theo
29:21Shit's about to get real
29:24The raviolo is sitting in that water, it's cooking away and I can see this dish is about to come together
29:29Taste your lamb
29:30Oh, so good man
29:32Go ahead and start spooning those beautiful chunks of lamb to the centre of your cutter that is on your serving plate
29:46Remove the cutter from your lamb shanks
29:47Yum
29:48The finished dish will have your raviolo above your lamb shanks
29:53The finished dish will have your raviolo above your lamb shanks
29:58Oh, Ben's looks great, look at Ben's, look how even it is
30:01The herbs are going to sit on top
30:05When I remove that dish, everything is holding there perfectly
30:12This raviolo looks absolutely beautiful
30:15This dish is about to all come together you guys
30:19Go guys
30:20If you're not keeping up now, you're in trouble
30:24Come on Theo, come on
30:26Take that excess lamb
30:29Strain just a little of that jus out
30:32Because that's going to be our serving sauce on the side
30:35If you put it in a little side jug and serve it table side, the judges are going to absolutely love it
30:41When I finish, you guys will have 10 seconds
30:47And I'm real close
30:49Come on, come on, come on, come on
30:51Where's another strainer?
30:52Run Jamie
30:54Go, go, go
30:56Quickly
30:57Your sauce will be poured around the outside of your shank
31:02Seasoned garnish, seasoned garnish
31:05Get your herbs, Leo
31:07Herbs, pistachios
31:08I take a couple of drops of extra virgin olive oil around the outside of the plate as well
31:14And I am finished
31:15You have 10 seconds, you guys
31:17Go guys, Curtis is finished
31:2010, 9, 8, 7, 6, 5, 4, 3, 2, 1
31:29That's it
31:30Well done
31:32Well done
31:34Well done guys
31:38Did it
31:40Wow
31:42Well done sir
31:44That was crazy
31:46Yeah that was intense
31:48The ricotta got me a good one
31:49But I finished the dish
31:50So I'm very happy
31:56I don't know if both these guys re-made their ricotta
31:58But I gather they made it the second time properly
32:01And so it doesn't matter if they didn't make it the first time
32:03So we're all the same, it's one plate
32:04Rock and roll chef
32:07Nice job, well done
32:08Great job brother
32:10Thank you
32:11Thank you
32:12Curtis
32:20Curtis, watching you make that raviolo with lamb shank was so impressive
32:24But watching the contestants try to keep up was nail biting
32:28I'm just so thrilled they all actually got something on their plates
32:31It was like having a ride on a roller caster
32:34Yeah
32:35Non-stop until the last minute
32:37Good luck Beanie
32:38It's been an amazing experience to cook along with Curtis today and I'm just hoping that what I've done is close enough to Curtis's to keep me safe
32:51Hey it is a lamb challenge, I might know a thing or two about lamb
32:54Hello?
32:56Oh Ben
32:58Ben, how did you go?
33:00I think it went reasonably well
33:02This is actually my third cook along I've done second one this season
33:04I just knew that if I kept my head down and focused then I should be able to get through it
33:09I just want to prove to myself how far I can really go
33:12I felt disappointed when I went home in the last week last time
33:15And I believe I can get to the end
33:17Okay Ben, thank you
33:19Thank you
33:21Cheers mate Ben
33:22Well I think Ben has very well executed the original dish, yeah
33:43The lamb is a lamb chunk and we got some lamb chunk bits
33:46And this is what I love about lamb chunks
33:49You know the enjoyment of getting through the gelatin and so on
33:53It was cooked perfectly, it looks superb and it tastes lovely
33:57I think Ben has done a really wonderful job of his lamb
34:03He's reduced it, he's seasoned it well, he's made it really kind of sticky and just before it starts getting jammy
34:11So there's still quite a lot of flavour in there
34:13I think Ben's done a really good job, I love the way he's worked with his pasta
34:18I think it's perfectly cooked
34:20The ricotta is really nice and pillowy and light
34:23And the lamb of course is the hero of this dish and he's really honoured it
34:29I do feel like all the pressure tests that he's done served him well today
34:33Like he does the Ben thing, he just bashes it out
34:36When he comes in with focus and he's ready to play ball, he crushes it, he's done such a good job
34:40Thank Jamie
34:44Walking up to the judges, I'm worried
34:48There's nothing missing from my plate
34:50I got everything on there within the time
34:53Could it have been finessed a little bit more? Sure
34:56Jamie
34:58Hello
34:59I guarantee there's not many mistakes from any of these four dishes
35:03Oh
35:05So if there's one little mistake on this plate
35:08One small thing
35:10Can send you home
35:12Jamie, how was that cook for you?
35:27It was hectic, it was great though, I really enjoyed it
35:30Making the ricotta second time round was absolutely the right call
35:34You know, and it worked, happy
35:37Do it nice or do it twice, it's the saying, right?
35:40So I did it twice and kept listening and that's what it's about
35:44Well, we were impressed with your fight today in the kitchen
35:47We're going to taste your dish, Jamie, thank you
35:49Thank you, beautiful, thank you
35:50Thank you, Jamie
35:51Thank you
36:13Jamie's created a wonderful dish here
36:15In the amount of time that he had, knowing the slip up that he had
36:20The lamb is brazed really nicely and I do like the flavour
36:23That said, there were some pieces and elements that he missed
36:27The ricotta, I feel, is a little under-seasoned
36:31And that really stands out
36:33Because ricotta, you have to get that seasoning right
36:35Because as you saw when we made it
36:37There's just three or four ingredients that go into it
36:40And to me it makes it just a little bit bland
36:42Yeah, I think there's definitely positives in this dish
36:46But I feel like we've got someone who's had to redo an element
36:50And then the small errors have crept into a few elements on the plate
36:59Good luck, Sarah
37:00Good luck
37:02Hi, Sarah
37:03Hi
37:04Hello
37:05Hi
37:06Sarah, how did you find that cook?
37:12I actually really enjoyed it, I had fun
37:14I think there's something about the pace of cooking that way and the energy
37:20I was having a bit of a giggle when you arrived this morning
37:23I said you looked a bit ninja
37:24And I felt like you operated like full stealth today
37:29Like very picture of calm
37:32Well you were such a pleasure to watch today
37:34Would you like to finish your dish?
37:35Yes
37:45You've been hanging around Declan for too long
37:47Oh my gosh, don't say that
37:49Thank you, Sarah
37:51What do you reckon guys?
37:55Look, I tell you what
37:56It looks pretty good to me
37:58I 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
38:20The pasta's beautifully rolled, it's nice and thin
38:24The lamb is wonderfully braised, it's rich and it's perfectly seasoned
38:28And I really think that's important
38:29The ricotta's really fluffy and delicious
38:33What was the most dominant feature for me was the lamb
38:36The lamb flavours, the richness, the 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, she 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
38:54Like she's just so capable, you know, and it really shows
39:02Good luck Theo
39:04Good luck mate
39:05Thank you
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
39:14In previous years I would have given up
39:16Or just been really angry in my own mind
39:18Heyo
39:19Hey everyone
39:20Hey Theo
39:21Hey Theo
39:22But now I feel like my headspace is the crowning element in this dish
39:29That was a journey
39:32Was there a point where you didn't think that there'd be a dish sitting in front of us?
39:35Yeah, 100%
39:37Yeah, I don't know what to tell you
39:39I was freaking out for a bit there
39:41I never wanted to give up
39:43But it was all these voices in my head
39:46That last time happened was like
39:48You're not good enough, you're this, you're that
39:50But this time it was words of encouragement
39:55Like, you can do this
39:57I had my fiance's, you know, voice in my head as well
40:00Saying
40:02Like, I've got your back
40:06Um
40:10It must feel pretty good to have 100% support from your partner
40:14Such a big thing, especially going forward as well
40:17You 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
40:25And maybe that's why I haven't done it in the past
40:27Like, it felt like I was all alone and, you know
40:30So now, it's time to do it, so yeah
40:33Theo, in our business, there's one guarantee
40:36Things will always go wrong
40:38Yeah
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 and get a finished plate
40:48It's really admirable, well 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
40:59Yeah
41:00I reckon you can finish your dish and we'll taste it
41:01Thank you
41:03The dish maybe has its flaws, but I'm hoping that it's enough
41:07My biggest worry is the ricotta
41:10Is it good enough? Did I salvage enough?
41:14Thanks mate, we'll taste it
41:16Thanks guys, thank you
41:20I really want to taste that ricotta, shall we?
41:22Shall we? Yeah
41:53The star of the dish for me, weirdly, is the ricotta
41:59I think it's got this Goldilocks effect where it's like, not too soft, not too hard
42:04And then it's combined them in just the right amount
42:06The ricotta, it's actually fluffy and lovely
42:10It's quite bright and acidic
42:12And that's exactly what you want, because it's the counterbalance to that richness in the lamb
42:16There's a lot to like about Theo's dish
42:18You know, the fact that he got that on the plate
42:20Knowing all the complications that he had, it is actually very impressive
42:25The only thing that I would say is the pasta is slightly undercooked
42:32That's the thing about fresh pasta, you're an inch away from perfection and disaster, right?
42:38There's not much in between
42:39And sadly for Theo, the outside of his raviolo is still quite hard
42:45And it just needed to be in that water a little bit longer
42:48The 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 the ultimate flavour out of something when you're pressure cooking it
43:02But I feel like Theo has suffered from just being one, two, three steps behind
43:08Everything is kind of there, but not perfect
43:13And on a day like today, that can come back to bite you
43:16Look, considering the amount of stuff we achieved in that hour or so cook-along
43:31I was super impressed
43:32There's clearly a lot of pressure
43:34You had no idea what was coming next
43:36And to get all the details pretty accurate
43:38You know, the seasoning, the textures, the consistencies
43:42You should be really, really proud of yourself
43:44Well done
43:46All of your dishes looked beautiful
43:48And two of them were pretty darn close to Curtis's
43:55Sarah, your ricotta was spot on
43:58Everything was cooked perfectly and it looked pretty as a picture
44:02Thank you
44:04Ben, your lamb and your pasta were best on ground today
44:08Absolutely brilliant
44:10Thank you
44:11Thank you
44:12Thank you
44:14Good job guys
44:16Theo, Jamie, it comes down to you
44:20Both of you struggled with your ricotta during that cook
44:25Which took time away from your other elements
44:27As a result, the cook going home brought us a pasta that was undercooked
44:34That's why
44:38I'm sorry to say
44:40Theo, you're going home
44:41Theo, you're going home
44:52Theo, mate, we know this is disappointing
44:55But for me personally, I just want to say, I've watched your food get better and better, right?
45:00But the real growth has been up here
45:03You're leaving here with a much stronger head on your shoulders
45:07And mate, you are definitely ready to open that bakery
45:10You've got to go and get it
45:13And we should be the first customers
45:14Yes, you're chef
45:16We love you, man
45:20Theo, 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, like, it's definitely going to happen now
45:33Like, it's giving me goosebumps right now thinking about it, so it's really great
45:37Mate, every time you talk about this future bakery, you just light up
45:44It is written all over your face that that is what you have to do
45:48Yeah
45:50What are you going to miss about this crazy place?
45:52There's a weird energy about this kitchen when you walk in
45:55It's like anxiety, like, hits you in like a brick wall
45:59But it's also this amazing feeling of rallying together with these people and, like, talking about food all the time
46:08It's like, I guess, I haven't had a baby, but it's kind of what I think it's going to be like to have a baby
46:14Like, this is my little baby, MasterChef, you know?
46:17It's hard as hell
46:19It's really hard, but it's really rewarding at the same time
46:22Well Theo, after what you said about your girlfriend, I wouldn't be surprised if there's a baby on the waist
46:26It was pretty sweet, brother, it was pretty sweet
46:30I do want to get home pretty quick, Steve
46:33See ya!
46:36Well Theo, all jokes aside, mate, it was so epic to have you in this kitchen for a second time
46:42We're going to miss you, but for now, mate, it's time to say goodbye
46:45I think the biggest takeaway from the competition this time around is it's not the end of the world if you make a mistake
47:03It really isn't
47:05They're just obstacles, you go around them and you live to fight another day
47:08Woo!
47:09Woo!
47:10Woo!
47:11Woo!
47:17Tomorrow night
47:18We want an ice cream that cures our winter blues
47:20Woo!
47:21Whoever wins this challenge will have their ice cream rolled out
47:25Starting tomorrow across the country
47:28Woo!
47:30The competition is fierce
47:33Oh, look at this
47:34For 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
47:45Is being first in the top ten
47:49Oh!
47:50That is like what dreams are made of
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