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00:00how's australia we going for you not great neither i'm a greek
00:23yeah i'm not too happy about being the elimination today
00:30i used to have a bit of a problem with the mystery box challenge and ended up in the bottom four
00:35it's not a great start but i've got to get my head in the game and be ready for whatever
00:39they're going to throw at us today here's a black apron day and there's a chance of going home so
00:54there's anxiety nerves there's a bench on my left four benches on my right oh god
01:05what could it be i think you know what's coming it's a cook along i can tell straight away
01:14morning everyone today's challenge is a masterchef classic
01:19you're going to have to keep up with whoever's about to walk through those doors
01:27he's one of australia's most celebrated chefs and a lifelong friend of this kitchen
01:33and he's here to challenge you and what could be more challenging than keeping up with
01:39oh my god curtis stone he's so talented how are you good to see you he's an australian iconic chef
01:59like we got to meet him earlier in the season and i cannot believe he's back again hello mate welcome
02:04back hi hi how are you he loves this
02:18depender are you a bit giddy up there oh my god
02:25what's going on i'm a huge fan so i'm like fangirling over here quietly
02:29so here's how it's gonna work curtis is going to prepare a dish one that you'll need to copy
02:40beat for beat at the same time you've got to stay on the ball there's no recipe to read but at the
02:49end of the day even though you're following curtis's every move you still need to rely on your own
02:55instincts if you fall behind you need to be able to get yourself back on track right curtis do you
03:04want to tell them a bit about what you're making today it's the kind of dish that if you're doing
03:09on a sunday you might spend three or four hours doing but today we're going to squeeze it into 60 minutes
03:15oh all right once curtis finishes his dish you'll have a further 10 seconds to finish yours
03:25and then it's game over
03:29wow sarah you look like a ninja
03:35i came prepared ready for action
03:37phil are you pleased to see chef curtis stone again i am actually i've never done a cook long
03:46before so i'm really really excited to get get going then mate the eliminator you just give it
03:53all in every elimination you kept up with gordon ramsay and you won the pin does that give you a bit of
04:00confidence for today's cook very more confidence i still had the pin but
04:08in this season i've already had four pressure tests and two cook-alongs
04:14and in the keeping up with gordon challenge i got to win the immunity pin
04:19like the cook-alongs and pressure tests are actually fun thankfully i've performed pretty well
04:24it's a bit like what doesn't kill you makes you stronger hopefully the more pressure there is
04:29the better i'll do you ready guys
04:35good luck sarah good 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 i'm used to this kind of high
04:48pressure environment and i can get myself out of situations if i fall in them let's go guys
04:53all right let's do it guys today you'll be making my homemade raviolo
05:01with cooked lamb shank and gremolata
05:05it's a really simple recipe but there's lots of steps we're going to be making fresh ricotta we're
05:12going to be making homemade pasta we're going to be pressure cooking lamb shanks so go ahead and get your
05:17cast iron pan on get 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
05:34right the very first thing you need to do is season your lamb shakes all right the good news is this
05:41cole's 100 percent grass-fed lamb is available all year round go ahead and season it nicely it is
05:47delicious and tender as long as you cook it the right way straight into that cast iron pan which
05:52should be nice and hot so far in the competition i've put myself in a few more eliminations that i
05:57want to be in my strategy with this cook is to go fast and go hard so i've got to get ahead
06:02season it nicely it's delicious and tender so without being told i start peeling a carrot
06:07it's sitting there obviously we're going to use it so we're going to have to peel it
06:14so into your pressure cooker i want you to add a little bit of olive oil grab yourself an onion go
06:20ahead and peel it and then cut it go ahead and peel your carrot
06:28cat is just setting a pretty raging pace three or four cloves of garlic depending on how big they are
06:35you can throw them in whole make sure you keep it up throw it in give it a stir
06:42time and rosemary just a sprig of each we are moving on to the ricotta
06:50anyone just turn the top of the water there you go
06:53theo you got to move on okay you got to move on
06:56okay you want 1.3 liters of milk you want 300 milliliters of cream going into your pot
07:05sorry 1.3 liters of milk 300 milliliters of cream correct the kitchen's loud there's heaps of pressure
07:12curtis is moving at lightning speed grab a fork the devil is in the details here and listening to what
07:18curtis has to say that's the most important thing if you have a question ask if you can't see something
07:27go see it ricotta is a huge part of this dish it needs to be perfect oh the pace is picking up now
07:35into your cream and milk i want you to put about a tablespoon full of salt flakes keep your eye on
07:42those lamb shanks okay your shanks should be beautiful and golden brown i want a deep color
07:49on those shanks lovely love smell then i want you to take half a cup of that red wine pour it into
07:58your pressure cooker we're going to reduce it down rosemary rosemary and what else in the
08:06pressure cooker i'm the only one that's new to this and it's like a complete shock to the system
08:16let's go i'm trying my best to listen to exact amounts like how many garlic cloves how much rosemary
08:22thyme okay 1.3 milk 300 cream but curtis has already moved on to his ricotta we're going to take our
08:31cream and milk to 88 celsius nice jamie right we are making the fresh cheese
08:40you would have to ask my fiance uh how good i am at multitasking how much um i don't do very well i
08:48don't think come on theo gotta catch up mate yep all right my god is he just guesstimating that
08:56he's not listening obviously in your pressure cooker so far you should have an onion you should
09:02have a carrot you should have three or four cloves of garlic you should have half a cup of red wine
09:07it should be reducing down goodness me it smells delicious your lamb shanks once they're beautiful
09:13and golden like mine everyone have a quick look right like that they go into your pressure cooker get that
09:20char guys okay 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
09:39take the lid of your pressure cooker turn it and you bring it to the front
09:44okay once your pressure cooker is working and coming up to the boil we're going to check the
09:52temperature of our cream and milk and we're going to start juicing some lemons because we're going to
09:56use the lemon juice to create the ricotta
10:02sarah's on to it yeah she always looks so graceful in the kitchen
10:07she never really rushes but she's super efficient creating ricotta is a really delicate process
10:15but i have walked into the kitchen today very focused i can't hear anyone else in the room
10:22other than curtis's voice measure that 60 milliliters out
10:26she's coming up
10:30mine's come to 88
10:34sarah's ahead of her
10:3788 once you're at 88 take it off the heat
10:40not only keeping up with curtis but i might be ahead of him actually
10:46once you achieve 88 go ahead and remove it from the heat
10:51and then you add your lemon juice so that lemon juice is going to curdle the cream
10:56which will create the ricotta
11:00stir it and cover it okay next job
11:06let's go let's go here it's time to get your type o-o flour we are moving on to pasta dough
11:12you keep it up grab yourself a scale nice sarah all right we're looking for 300 grams of type o-o flour
11:19go ahead and weigh it out how much chef 300 300 you're looking for three egg yolks and two whole eggs
11:29how many grams flour again chef 300 300 keep up theo make a little well in your flour three eggs two whole
11:40so for the ravioli dough i'm kind of running on intuition mix your eggs with your flour
11:57so yeah look at how he's making it okay i'm pretty comfortable with making pastas i've been
12:02working at a pasta restaurant at night the last few months so i'm listening but i'm also just using
12:08my instincts on this one go go go go it's important you work quickly with your pasta dough
12:14because you need to give it time to rest don't leave anything on your board it's all got to be
12:19incorporated so i can fast forward isn't he once you've finished it you're going to wrap it and then
12:25rest it in the fridge all right we are going to strain our ricotta grab yourself a strainer and a large bowl
12:37and prepare the muslin over the strainer
12:42and then spoon that ricotta directly into your cheesecloth
12:45oh it looks great benny oh wow nice work sarah
13:02do you think the ricotta is going to be all right jimmy one
13:07curtis is now onto the ricotta and he seems to be grabbing these massive scoops and pouring it in
13:12it should look like this you guys that's what your ricotta should look like the slotted spoon's
13:21going straight through it it's like milk oh my god what's happened these curds haven't set
13:33jamie it's not right chef can you see that had 10 minutes that's still pretty loose did you measure
13:39the lemon juice properly did it get to 88 degrees start again oh
13:46can we start again is he going to do more you can do this go jamie go again go go go it's not good
13:55this could be the competition quickly
13:58this is an issue i need to fix it it's going to be hard for him to keep up if he's going to do it
14:28jamie when something goes wrong the most important thing is you stay calm
14:33you've got to stay relaxed and you've got to stay focused wait sir okay guys next step we're now going
14:40to cut these beautiful croutons this is going to go into our grummelada so the breadcrumbs are going
14:46to be toasted in olive oil i can hear that curtis has moved on to the breadcrumbs the most important
14:51thing i need to do right now is get this ricotta back on you need to keep an eye on them you don't
14:55want them to get too dark so as long as i'm listening and i can memorize what he's saying
15:01about this season your croutons i can still get this done with just a little salt but that's a
15:08massive amount of time that i'm going to have to make up you want to make sure they're nicely coated
15:12with that extra virgin olive oil come on jamie cool man come on jamie let's go jamie let's go jamie
15:20jamie did you add salt i did add salt chef great
15:25jamie's decided to start the ricotta again and i'm worried about my ricotta mixture as well
15:43it doesn't have the same amount of curds that it probably should has it split
15:53if it hasn't split you've got a decision to make i've never done a cook along before
16:00say what's happening but what i do know about a keeping up challenge is if you make a mistake
16:05it's quite difficult to catch up so now i'm starting to freak out
16:09and it's very hard to make a decision to where jamie just jumped in oh la la
16:16theo if you're stressed that's not right start again
16:21so now i feel very stressed just get any pot any pot theo start weighing it out this is going to cost
16:28me i'm already behind and i'm going to be even further behind starting the ricotta mixture again
16:32run theo run he's spiraling we can feel it yeah the temperature must be precise you get it wrong
16:39it won't work i get another pot the same just get any pot mate it's a weird feeling i've been here before
16:49why is this so hard for me
16:50two years ago the squid sent me home i could not for the life of me peel the membrane off the squid
17:05you all right theo nah
17:09waste of time
17:09i was really hard on myself and i got in my own head and it got me eliminated
17:19something that i've had to work at really hard to to be kinder to myself
17:28i've grown a lot in the last couple of years 300 cream yeah and i think it's through the help of
17:35my fiancee i've learned obstacles are just obstacles you can go around them
17:40so i need to stay positive otherwise i won't be able to do it let's go theo
17:52go ahead and take your fresh herbs you need enough to garnish two raviolos just to be safe
18:00seems like some people are starting to fall behind
18:05and then slice them nice and fine but i am dead on
18:12i'm keeping up with curtis
18:15in a small pan we're going to toast pistachios this is going to go into our gremolata
18:21how's everyone feeling good chef good chef
18:24sarah's totally zoned me out how you feeling sarah
18:35sarah can you hear me yeah how you feeling yeah good all right into your gremolata goes that clove of
18:42finely chopped garlic so now curtis is moving on to his gremolata all of those beautifully chopped herbs
18:50and i feel like i've recovered a little bit but i just need to make sure
18:54that second ricotta turns out well theo are you making your ricotta again
18:59we chef i know that i can get this done but how quickly i can get it done that's another thing
19:07zest of one lemon and then you're going to free pour your extra virgin olive oil this is really
19:13important you guys to create that gremolata yeah nice sarah good job jamie
19:22now we are going to cook these raviolis in about 20 minutes
19:27i 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 okay let's have a little look at our ricotta
19:46oh drop the liquid whoopsie
19:52lucky i didn't drop the top our ricotta is sitting over a hot liquid right now we're going to remove
19:58the whole strainer and place it over a new container to help it cool down you can even
20:04drop it in the freezer for a minute if you think that's going to help it get cooler faster
20:08the rest time then my ricotta is up and it's time to check
20:17i scoop through with a slotted spoon oh beautiful jamie well done jamie
20:23and it looks exactly like curtis's did oh beautiful this ricotta is the only thing i've
20:29fallen behind on this whole cook nice one jamie i have everything else logged in my head or already
20:35done to keep up with curtis now that my ricotta is set i can get it into the fridge get it cool
20:41i think i'm back on track jamie's done a really good job yeah you know you still have cool the
20:46ricotta so he can fill the ravioli i'm so worried about theo
20:52he hasn't even strained his ricotta net so jamie's second ricotta mixture has worked and now it's my turn
21:01i've added my lemon juice i've let it sit and i've already put it in the fridge now it's time to
21:09strain it off everything comes down to this
21:31i've worked a lot of time on this ricotta
21:39and my heart sinks the curds again are not right
21:48you've got you've got no curds no i'm scraping away at the muslin cloth and it's just not enough oh my
21:56god what does this do my first batch didn't work out my second batch now hasn't worked out i don't
22:05have time to do a third both my ricottas are gone so that's okay keep going no it's no it's gone it's
22:11gone it's gone gone i'm thinking i'm done
22:15keep going for you please keep where's your first lot would there be enough try try come
22:27mate don't give up i know that all i need is enough for one raviolo i don't care how many
22:33curtis is making that's it theo that's all you need i feel like i'm getting enough look at this i've
22:39got enough here i can make one come back to your pressure cooker let some of that steam out you're
22:55letting the pressure out of your land shakes turn it and remove it
23:15i'm lucky because i use this pressure cooker all the time i love to use old school methods for
23:21cooking my different curries and i'm a classic girl actually just like that
23:29you're gonna remove your shanks making sure that they are fork tender they should pretty much be
23:36falling apart oh my god beautiful oh my god look at the color on that nice benny we're gonna pull that
23:44beautiful tender lamb meat oh look at that straight off the bone that's doing things to me
23:53settle settle sorry keep me hold on
24:00my shanks come out and they are absolutely perfect they are falling off the bone i have a little taster
24:07they taste delicious i think they're great drain your liquid through your chinois we're going to
24:16reduce that sauce down and turn it into a wonderful little sauce
24:24oh that's good oh okay take your pasta dough let's start rolling it
24:31all right guys if 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 you've got to be right behind curtis come on
24:39come on guys okay guys here's what i want you to do we're gonna learn a brand new technique okay
24:48you go through okay you take the tail of the pasta push it back in push it on like this then get your hand
24:56underneath it and then start to wind get that seam together now you're not as reliant on moving
25:04the dial because you can actually thin the pasta dough out with your hand
25:09curtis stone he's great to look at he makes great food he's so fast so clean so meticulous
25:16it's a joy to watch it's not how i roll past the dough um but i'm gonna do it because i don't
25:32want to get in trouble and maybe it makes a difference i don't know i'm doing it how curtis
25:35does it even though it's really weird so good beanie oh beanie look at those wrists
25:43he's doing a little little shaky shake shaking's good
25:46all right let's get back to our ravioli
25:55so take your ricotta once it's cool pick up that ricotta stick it into a bag
26:02make sure you taste it for seasoning nice work guys tie your bag off
26:07go on jamie chop chop ricotta's a huge part of this dish luckily my re ricotta worked but having
26:20to do something twice leaves less time to really finesse all of the other things have you tasted it
26:26have you tasted your ricotta the fact i have ricotta is the most important thing and i can season and
26:32adjust as we go you already seasoned it right with the cream in the milk yeah yeah
26:40once you put your ricotta into a bag i want you to go ahead and pipe it into a circle
26:48i've got essentially like a giant donut worth of ricotta on top of my pasta take your grimmelada
26:54cut the end of your bag off and pipe that grimmelada directly in
26:59this is when i actually get to taste
27:06the grimmelada is a little bit salty the ricotta is probably a little bit under seasoned
27:12but this whole dish is going to come together super quickly start shaping your raviolos
27:19and it should balance out try not to get any pockets of air in there
27:24there's a 10 centimeter cutter that's the one you're going to use turn it around and cut yourself
27:34one perfect ravioli oh yes take your raviolis and stick them in the fridge come on guys let's go
27:42go on theo you 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 your raviolos are going to be in the water for two minutes nice theo go go go my raviolos
28:04are going in my raviolos are going in they're in for two minutes i've shaped my pasta it didn't
28:11get time in the fridge like curtis's but that's all right he puts his in i put mine in at exactly the
28:16same time that ravioli is huge it's as huge as him does everyone have their raviolo in the water
28:24wait three out of four
28:35yeah you've got to get your pasta in mate yeah his pasta's already in nio
28:51curtis has already got his pasta boiling
29:11i'm starting to freak out now because i'm just waiting for curtis to say i'm done guys and we've
29:15only got 10 seconds theo you gotta move jesus i'm freaking out two minutes here she's about to get
29:22real the raviolo is sitting in that water it's cooking away and i can see this dish is about to
29:30come together taste your lamb oh so good man go ahead and start spooning those beautiful chunks of lamb
29:40to the center of your cutter that is on your serving plate remove the cutter from your lamb shanks
29:54the finished dish will have your raviolo above your lamb shanks
29:59oh ben's looks great look at ben's look how even it is the herbs are going to sit on top
30:05when i remove that dish everything is holding there perfectly this raviolo looks absolutely
30:15beautiful this dish is about to all come together you guys oh guys you're not keeping up now you're
30:22in trouble come on theo come on take that excess lamb strain just a little of that shoe out
30:32because that's going to be our serving sauce on the side if you put it in a little side jug and serve
30:38it table side the judges are going to absolutely love it
30:45when i finish you guys will have 10 seconds and i'm real close
30:50come on come on come on come on where's another strainer run jamie go go go quickly your sauce
30:58will be poured around the outside of your shank season garnish season garnish get your herbs leo herbs
31:08pistachios i take a couple of drops of extra virgin olive oil around the outside of the plate as well
31:14and i am finished you have 10 seconds you guys all right guys
31:34yeah that was intense the ricotta got me a good one um but i finished the dish so i'm very happy
31:56i don't know if both these guys really made their ricotta but uh i gather they made it
32:00the second time properly and so it doesn't matter if they didn't make it the first time so we're all
32:04the same it's one plate
32:21curtis watching you make that raviolo with lamb shank was so impressive but watching the contestants try to
32:26keep up was nail biting i'm just so thrilled they all actually got something on their plates
32:32it was like having a ride on the roller caster yeah no storm until the last the last minute
32:39good luck beanie
32:43it's been an amazing experience to cook along with curtis today and i'm just hoping that what i've done is
32:50close enough to curtis's to keep me safe hey it is a lamb challenge i might know a thing or two about lamb
32:55hello hello ben ben how did you go no i think it went reasonably well this is actually my third cook
33:04along i've done second one this season i just knew that if i kept my head down and focused then i should
33:08be able to get through it i just want to prove to myself how far i can really go i felt disappointed
33:13when i went home in the last week last time and i believe i can get to the end okay ben thank you
33:19well i think ben has very well executed the raviolo dish yeah
33:41the lamb is a land chunk and we got some land chunk bits and this is what i love about lamb chanks
33:50you know the enjoyment of getting through the gelatin and so on it was cooked perfectly
33:55it looks superb and it tastes lovely i 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
34:11getting jammy so there's still quite a lot of flavor in there i think ben's done a really good job i love
34:16the way he's worked with his pasta i think it's perfectly cooked the ricotta is really nice and
34:22pillowy and light and the lamb of course is the hero of this dish and he's really honored it
34:27i do feel like all the pressure tests that he's done served him well today like he does the bend
34:35thing he just bashes it out when he comes in with focus and he's ready to play ball he crushes it he's
34:41done such a good job thanks amy walking up to the judges i'm worried there's nothing missing from my
34:50plate i got everything on there within the time could it have been finessed a little bit more sure
34:57jammy hello hello i guarantee there's not many mistakes from any of these four dishes
35:06so if there's one little mistake on this plate one small thing can send you home
35:25jamie how was that cook for you it was hectic it's great though i really enjoyed it
35:32making the ricotta second time around was absolutely the right call
35:36you know and it works happy do it nice or do it twice it's the saying right so i did it twice and
35:42kept listening and and that's what it's about well we were impressed with your fight today in the
35:47kitchen we're going to taste your dish jamie thank you thank you thank you beautiful thank you thank
36:03jamie's created a wonderful dish here in the amount of time that he had knowing with the slip-up
36:20that he had the lamb is braised really nicely and i do like the flavor that said there were some pieces
36:26and elements that he missed the ricotta i feel is a little under seasoned and that really stands out
36:33because ricotta you have to get that seasoning right because as you saw when we made it there's just three
36:38or four ingredients that go into it and to me it makes it just a little bit bland yeah i think there's
36:44there's definitely positives in this dish but i feel like we've got someone who's had to redo an element
36:51and then the small errors have crept into a few elements on the plate
37:00good luck sarah good luck
37:03hi sarah hello hi
37:05sarah how did you find that cook i actually really enjoyed it i had fun i think um there's
37:16something about the pace of cooking that way and the energy i was having a bit of a giggle when you
37:23arrived this morning i said you looked a bit ninja and i felt like you operated like full stealth today
37:29like very picture of calm well you are such a pleasure to watch today would you like to finish your dish
37:36yes
37:45you've been hanging around declan for too long
37:48don't say that thank you thank you sarah thanks what do you reckon guys
37:53look i'll tell you what it looks pretty good to me i honestly feel like if you put mine right next
38:01to it you might struggle to tell the difference between them
38:07i think sarah's done a fantastic job the pasta's beautifully rolled it's nice and thin the lamb is
38:26wonderfully braised it's rich and it's perfectly seasoned and i really think that's important
38:31the ricotta is really fluffy and delicious what was the most dominant feature for me was the lamb the
38:36lamb flavors the richness the way it was braised the color is so appetizing and so seducing
38:44the highlight for me was both the braise on the lamb but also that sauce she got a good reduction
38:49on it which coated those beautiful chunks of lamb yeah i think sarah's done such an amazing job like
38:56she she's just so capable you know and it really shows
38:58good luck mate thank you i feel proud taking my dish up to the judges i'm proud that i finished i'm
39:12proud of my headspace during that cook in previous years i would have given up or just been really
39:18angry in my own mind hey everyone but now i feel like my headspace is the crowning element in this dish
39:30that was a journey was there a point where you didn't think that there'd be a dish sitting in
39:36front of us yeah 100 um yeah i don't know what to tell you i was freaking out for a bit there
39:41i never wanted to give up but it was all these voices in my head that last time happened was like
39:49you're not good enough you're this you're that but this time it was words of encouragement
39:53like you can do this i had my fiance's you know voice in my head as well saying like i've got your back
40:12it must feel pretty good to have a hundred percent support from your partner such a big thing especially
40:17going forward as well you know i want to open bakery and i think having that support from someone
40:22so special like her is massive for me and maybe that's why i haven't done it in the past like it
40:29felt like i was all alone and you know so now it's time to do it so yeah theo in our business
40:36there's one guarantee things will always go wrong yeah you know and the fact that you're able to sort of
40:42still stay calm enough to get that second ricotta going and keep everything else moving along and get
40:48a finished plate it's really admirable what i'm yeah thank you mate if you and i've
40:52going to open this bakery you'll be a full-time problem solver and a part-time chef yeah yeah
40:57like it's just how it works yeah i reckon you can finish your dish and we'll taste thank you thanks
41:04the dish maybe has its flaws but i'm hoping that it's enough my biggest worry is the ricotta
41:10is it is it good enough did i salvage enough thanks mate good taste thanks guys thank you thanks
41:21i really want to taste that ricotta shall we yeah
41:33the star of the dish for me weirdly is the ricotta
42:01i think he's had this goldilocks effect where it's like not too soft not too hard and then he's
42:05combined them in just the right amount the ricotta it's actually fluffy and lovely it's quite bright
42:11and acidic and that's exactly what you want because it's the counterbalance to that richness in the lamb
42:17there's a lot to like about theo's dish you know the fact that he got that on the plate knowing all
42:22the complications that he had it is actually very impressive the only thing that i would say
42:27is the pasta is slightly undercooked
42:32that's the thing about fresh pasta you're an inch away from perfection and disaster right there's not
42:39much in between and sadly for theo the outside of his raviola is still quite hard and it just needed
42:46to be in that water a little bit longer the lamb was beautifully cooked um for me it just didn't have
42:52that that that early caramelization on it like you took yours to the limit um and and i feel like
42:59that's the way to get the ultimate flavor out of something when you're pressure cooking it
43:03but i feel like theo has suffered from just being one two three steps behind everything is kind of
43:11there but not perfect and on a day like today that can come back to buy you
43:27look considering the amount of stuff we achieved in that hour or so cook along
43:32i was super impressed there's clearly a lot of pressure you had no idea what was coming next
43:36and to get all the details pretty accurate you know the seasoning the textures the consistencies
43:42you should be really really proud of yourself well done thank you all of your dishes looked beautiful
43:49and two of them were pretty darn close to curtis's
43:55sarah your ricotta was spot on everything was cooked perfectly and it looked pretty as a picture
44:02thank you thank you ben your lamb and your pasta were best on ground today absolutely brilliant
44:18theo jamie it comes down to you both of you struggled with your ricotta during that cook
44:26which took time away from your other elements
44:29as a result the cook going home brought us a pasta that was undercooked
44:36that's why
44:39i'm sorry to say theo 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
45:01but the real growth it's been up here you're leaving here with a much stronger head on your shoulders
45:08and mate you are definitely ready to open that bakery you got to go and get it
45:11and we should be the first customers yes chef we love you man
45:21theo how are you feeling in that cook in my head it wasn't a bad place um so i'm really happy about
45:28that and going forward like with the bakery like it's definitely going to happen now like it's giving me
45:35goosebumps right now thinking about it so it's really great
45:40mate every time you talk about this future bakery you just light up it is written all over
45:46your face that that is what you have to do yeah what are you going to miss about this crazy place
45:53there's a weird energy about this kitchen when you walk in it's like
45:57anxiety like hits you in like a brick wall but it's also this amazing feeling of
46:05rallying together with these people and like talking about food all the time
46:10it'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
46:15a baby like it's this is my little baby master chef you know it's hard it's hard as hell it's really hard but
46:21it's really rewarding at the same time well theo after what you said about your girlfriend i wouldn't
46:26be surprised if there's a baby on the way i was pretty sweet brother was pretty sweet i do want to
46:31get home pretty quick see ya well theo all jokes aside mate it was so epic to have you in this
46:41kitchen for a second time we're gonna miss you but for now mate it's time to say goodbye
46:56i think uh the biggest takeaway from the competition this time around is it's not the
47:02end of the world if you make a mistake it really isn't they're just obstacles you go around them and
47:07you live to fight another day tomorrow night we want an ice cream that cures our winter blues
47:22whoever wins this challenge will have their ice cream rolled out starting tomorrow across the country
47:28the competition is fierce oh look at this for one of the biggest prizes of the year i'm gonna go all in
47:40this is the challenge that i want to win and the icing on the cake is being first in the top 10.
47:49oh that is like what dreams are made of
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