S 17 E 22 >>> https://dai.ly/x9krryc
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00:00Tonight, we kick off Viral Week with a bang.
00:11Sushi Mango, the comedy trio, is taking the world by storm.
00:21With sold out shows around the country
00:25and one of the busiest Italian restaurants in Melbourne,
00:31now they're secretly taking over the MasterChef kitchen.
00:44I couldn't think of a better way to kick off Viral Week.
00:47Like, the look on the contestants' faces when they see who our special guests are,
00:51this is going to be priceless.
00:52Sushi Mango! I follow them on Instagram. They're so funny.
00:56You and millions of others.
00:58You know what? I cannot wait to meet them. They sound hysterical.
01:02I can't wait for them to meet you.
01:05I think they're going to find you hysterical.
01:07All right. All right. All right. I'm very excited to watch MasterChef.
01:15I love this show so much.
01:16I went all week for this one.
01:17Oh, my God!
01:18I was very excited.
01:19I'm very excited to watch that in the moment.
01:20It's a mystery box for this.
01:22I lift them up this.
01:23It's a box.
01:27This is Christoph, he's got nice hair.
01:29It's beautiful, fancy, fancy suit.
01:31Fence is hot.
01:33Guys.
01:34Whoa.
01:39Morning, Maggie.
01:40Morning.
01:41Morning.
01:41Morning.
01:42Morning.
01:42Morning.
01:43Oh, you're ready to move.
01:45Let's go.
01:45I'm going to get some more of you, guys.
01:46Let's go.
01:47Hustle, hustle.
01:48Oh, God.
01:50There are so many chefs, dishes, and restaurants
01:53that go viral because of social media.
01:57And that's why this week is
02:00Viral Week.
02:07We're honing in on the kind of food that
02:09gets the views, the likes, and all the favourites,
02:15starting with this mystery box.
02:22You can lift your lids now.
02:27Oh.
02:27Oh.
02:27Oh.
02:29Yeah.
02:30Italian.
02:30Get out of town.
02:36Nonna.
02:36Oh.
02:37What have you got?
02:37Oh.
02:38Oh.
02:39Usually under a mystery box, we would have ingredients,
02:43but there's no ingredients today.
02:45We've just got an Italian flag and some beautiful,
02:48old-looking plates.
02:49Laura, do any of these things look familiar?
02:54There's lots of plates on these benches that my nonna owns.
02:58Actually owns.
02:59Actually, like Samira's, my nonna actually has them,
03:01so I feel like I'm at her house right now.
03:04Love it.
03:05Yeah.
03:06This is so cool.
03:07Well, Italian is one of the biggest cuisines on social media.
03:11And today, we want you to make your mark on it.
03:15Bring us your version of an Italian dish.
03:20Whether it's a classic or unique to you,
03:23remember to be inspired by nonna.
03:25Think comforting, generous, and packed full of flavour.
03:31And trust me, guys, you want to be on your A-game for this one.
03:34Because we've got a little bit of a twist for you.
03:37Ooh.
03:40We aren't the only ones that are going to be eating your food today.
03:44Ooh.
03:45Oh, cool.
03:46Nonna's.
03:47Nonna's.
03:48Nonna's coming for lunch.
03:49Nonna's coming.
03:50Oh, my God.
03:52In fact, we have some very esteemed guests joining us
03:57who know a thing or two about going viral.
04:00Wow.
04:01They even have their own successful restaurant.
04:04And they're watching you right now.
04:07Oh.
04:10They have a virtual army on social media.
04:14With over 4 million followers.
04:17Wow.
04:18Wow.
04:20Get this.
04:21One of their posts even has over 100 million views.
04:25Wow.
04:28They'll be keeping a close eye on every move you make during The Cook.
04:34So you've got to stay on the ball.
04:37There's no room for error.
04:44Unless it's pasta, Granny's.
04:45I'm trying to think about who these special guests could be today.
04:49I'm a little bit terrified.
04:51Nonna's are the harshest critics when it comes to Italian food.
04:54So if they're watching us, trying to please them is going to be such a challenge.
04:59If you make one of the top four dishes, you'll be cooking in tomorrow's pressure test.
05:06For Immunity!
05:08We're giving you 75 minutes.
05:20Pantry and garden, they are open today.
05:23They're filled with everything you could possibly need to bring us an absolute pearler.
05:29And remember, it's all eyes on you, so the pressure is high.
05:35Please, the suspensation is to kill me.
05:38Are we ready?
05:39Yes.
05:40Yeah.
05:41Yes.
05:42That's good, because your time starts now!
05:43Oh!
05:48Come on!
05:49Run!
05:50Quick!
05:55What ingredients are they going to get to here?
05:57Look, beautiful fruit today.
06:01I just need the white cabbage things.
06:02For me, Italian cuisine is like, if it grows together, it goes together.
06:06And I can see that the pantry has been stacked full of classic Italian ingredients.
06:11Basil, tomatoes, delicious.
06:13Tomato paste!
06:14Right here.
06:15Beautiful cuts of meat.
06:16Some beautiful seafood, like salt cod or bacala.
06:20All really simple, big bowl of flavours.
06:22Don't mess with it.
06:24So, I'm trying to think what's going to be beautiful and generous enough,
06:28so that I don't get blown apart by whoever's watching.
06:32Ossobuco?
06:34Yeah.
06:35In 75?
06:36Yes, in 75.
06:38Nice.
06:39Today, I'm making Ossobuco staffed capoletta and a saffron brodo.
06:44So, two of my favourite Italian dishes are risotto milionese served with ossobuco,
06:50and then I love tortellini and brodo.
06:51So, I'm just combining a couple of classics from the north, make it nice and generous.
06:55It's going to be big and rich and bold, and hopefully that's enough.
06:59Andy look nice, nice a boy.
07:03I wonder if he's a single, because my daughter, she's still a single, you know?
07:06Oh, you're not a single?
07:07Maybe second weekend, you know?
07:08Yeah, might be.
07:09Might be.
07:10All the judges look Italian.
07:11All Italian.
07:12All Italian.
07:13All Italian.
07:17Every single time.
07:21Where's Nish?
07:22Hey.
07:23Thank you, buddy.
07:24Think it up here.
07:25It's really smelly.
07:26I know I can smell it.
07:27I'm all about nona challenge.
07:29Like, this is how I cook at home.
07:30Like, a generous, big food, a lot of flavour.
07:34And then I walked in the pantry and I saw this bad guy.
07:37It's a bacala.
07:38It's the smoked cod fish.
07:40So, I got too excited, so I'm going to try to combine these couple dishes into one.
07:45After finishing MasterChef last year, I spent some time in this beautiful Sardinian restaurant,
07:50and the chef there taught me this ancient Sardinian way of making pasta.
07:54So, today I'm going to show my technique and combine it with this dish from my childhood.
07:59So, my dish is going to be this seafood bacala soup.
08:04Fregola, which is a type of pasta that looks like a couscous.
08:07So, you have to go this motion to make it, which is a bit challenging.
08:11It takes time to mix it.
08:12Fregola is a bit of a process.
08:14First, I need to stir semolina and spray it with water until you get these little balls
08:19that look like couscous.
08:21Then, I need to toss it in the oven for roughly 25 minutes and shake it every five minutes.
08:26Then, I need to cook it in my soup.
08:29I just hope Nona's are watching.
08:31They'll appreciate all this effort and bringing back the tradition.
08:40Nona, you want to miss out on Top Dish today.
08:42You've got one hour to go!
08:44Yeah!
08:51Get that out of there.
08:52So, today I'm going to be doing Southern Italian.
08:55I've got a crab tortellini served with a beautiful, you know, seafood-y sauce.
09:01Keeping it full of flavour.
09:03Lots of wine, tomatoes, so...
09:05Yeah.
09:06Yeah.
09:07So, I'm doing a ginger bund cake with a drizzle, martichoke, and mascarpone ice cream.
09:13Masala, drizzle over the top of that, and then some little brulee figs, just because,
09:18you know, give it a little bit more of Italian flair as well.
09:21Well, this is super exciting, and I dare say nothing of this kind has ever happened
09:26in the MasterChef kitchen before.
09:27Would you agree?
09:28Absolutely.
09:29100%.
09:30Do you think any of them know?
09:31I've heard a few names and handles getting thrown around, and they're wrong.
09:34Yeah, yeah, yeah.
09:35So, that's exciting.
09:36But you know what?
09:37They're going to watch it today, because our guests definitely have their eyes on them.
09:42And they want to see...
09:43And they're not afraid to communicate that.
09:45Yes, and they want to see certain things.
09:47Yeah.
09:48So long as it still has that feeling like a big, warm Italian hug.
09:51Yeah.
09:52Yeah, yeah, yeah, yeah.
09:53Then I'll be fine.
09:54Take it in Honours House.
09:55I'm ready to go.
09:56Good Italian cooking doesn't have to be complicated.
09:57That's the thing.
09:58Yeah.
09:59Yeah, yeah.
10:00And if he's done very well, he's probably one of the best cuisine in the world.
10:03That's right.
10:04The French man is right.
10:05That's right.
10:06Yeah, just making sure all the flavors are coming out.
10:08For me, I like Italian food tradition.
10:11Tradition.
10:12Simple, tasty.
10:14That's it.
10:15I'm very excited, you know.
10:17I want to taste all of this.
10:19Me too.
10:20Me too.
10:21Mmm.
10:23Mmm.
10:25And look, it's Andre.
10:26Andre!
10:27Andre!
10:28Andre!
10:29Andre!
10:30It's good.
10:31He picked fresh like that.
10:32Look, with a knife like that.
10:33It's a good style.
10:34He's good.
10:35Borage, amazing companion plant in the garden.
10:40Grows wild in Northern Italy.
10:41These little flowers taste like melon and cucumber.
10:44It's amazing.
10:45Very fresh.
10:46My family's from the North of Italy, and in the Northern regions, we do what's called
10:52Cucina Bianca.
10:53Good boy.
10:54Good luck.
10:55Basically means white kitchen, so there's not many red sauces used like there is in Southern
11:00Italy.
11:01There's a different climate.
11:02I'm very passionate about my culture, so today my strategy is doing a Northern Italian
11:08contemporary dish.
11:10So I'm doing buttermilk ricotta gnocchi in a white soy and cucumber consomme with some
11:17borage oil.
11:22And what you're finding in the fine restaurants of Italy is that they're using influence from
11:27Japanese ingredients.
11:28Andre!
11:29Andre!
11:30What are you doing, Andre?
11:31Why?
11:32Why?
11:33Why?
11:34Because we're going to step out of the traditional cliché, let's call it.
11:37I don't understand a lot of this dish.
11:39Please I got...
11:40I like him to stop, please.
11:42No red, no basil.
11:43I just need a two min'enel to stop.
11:44This is a refined contemporary dish.
11:49think you can be the next master chef only one way to find out applications are open now head
11:58to the link below and apply we see you in a kitchen the kitchen is got no tiles there
12:07yeah eat the cannoli you know like they say if you ever lonely eat the one a cannoli I
12:24was honestly in so much shock I was not expecting an Italian challenge today but I am beaming with
12:35joy inside like this is just so me and very very close to my heart for me my first ever food memory
12:43was actually when I was living in Tuscany as a child I was six years old and my nonna Rosa taught me how
12:51to make gnocchi for the first time I'm just so excited to put up something inspired by her today
12:57so I am making chestnut garganelli which is essentially a tube style pasta hand rolled with
13:05a braised veal rosemary and pea ragu chestnuts are quintessentially Tuscan so I'm like if they want
13:12nona style food this is what they're gonna get hey you give me 75 minutes I cook for all of Australia
13:19always alive no idea about tea about tea 45 minutes ago
13:31tell Bella ciao
13:33yes can't believe not even one person's a mic a bit of balls no meat the balls today depend
13:42oh hey guys what are you making I'm today I'm making love mass tortellini so basically love mass is like a
13:49really chili heavy Rajas Pani beautiful gravy we're doing a tiramisu we're doing tiramisu yeah with
14:00rose or not yeah it's a bit of a twist cardamom pistachio rose water try are you doing a bolognese yes
14:11so I'm doing kind of a spiced beef ragu and I'm serving it with paptis which is like crisp flatbreads
14:19like a fried pasta because I'm not a fan of pasta I don't know why like it's the weirdest thing he's
14:27in the possession of the devil the only second what is he talking about that's a sacrilege that's a
14:32sacrilege all the priests to come and bless this lady what is the reason of cooking your muscles so
14:40so early ah because I'm actually using the the muscle cooking liquor that's seawalti it's gonna
14:45go into my sugar and make a sauce that's you I feel like I get very jealous of all the people with
14:50these and really amazing kind of food backgrounds and I was very skippy but um growing up we used
14:56to have this like pasta salad so I'm gonna do something that's a little bit nostalgic to me I'm
15:03gonna make muscle farfalle and which is basically bow ties as I called them as a kid and that's the
15:08kind of a Aussie name for them we used to do it as like a pasta salad with sundried tomatoes and frankly
15:15I didn't like it at all so I'm kind of doing that but a version that I'm gonna like the dish I'm cooking
15:21today is by no means a classic Italian dish but I think it takes classic Italian principles with a
15:26tiny bit of Australian spin on it so instead of the sun-dried tomatoes it's gonna be full of flavor
15:32with a beautiful kind of roasted tomato and muscle butter sauce so whilst I don't have an Italian bone
15:38in my body and if it is not as judging us I hope that they get around this dish love is such a sweet
15:43thing good enough to eat all eyes are on you gang 30 minutes to go 30 minutes that was one of your
15:55best why because it felt like it was from the earth and then it came up and out Samira so what
16:04are you making I'm going to make real schnitzel and a nice beautiful arugula salad as well so how do you
16:10say that in Italian look how do you say schnitzel in Italian there you go we call it a schnitty nobody
16:21make a little like me you okay yes very good chef we are going with salt cod croquettes the sugo and a
16:35basil mayonnaise hopefully so dish not base it's gonna get the seasoning right I don't overdo it
16:40this type of cooking is half of my original yeah yeah yeah yeah one side is Italian one side is
16:50French yeah totally so make sure make sure you do it don't worry this challenge hits me right in the
17:02heart Greeks and Italians share a lot of common ground when it comes to hospitality and feeding
17:08people way too much all the time and just brings back so many memories of my grandparents my yeah yeahs
17:14gotta love it so I'm doing something crazy today
17:18Theo hello what are you doing mate I'm almost scared to say it I'm not going to be happy about it oh
17:25tell us so I'm mashing up some cultures here I'm making spanakopita filled tortellini with a leek and
17:36chicken broth banakopita plat out Greek plat out well with tortellini so you know it's Italian it's a
17:45hundred percent Italian is it not so why this dish for top four uh well I mean I'm not traditionally
17:51Italian so I want to bring some of my culture into it as well um trying to as well surprise in a way like
17:59like if this is good yeah then it's pretty amazing I think so yeah yeah I think it will work well good
18:07luck yeah thank you thanks this is a new thing for me up mashing up these flavors is going to be a bit
18:13of a risk I think you start the war this is not because of the Greek think I invent everything
18:18I must know I invented this one sorry honestly uh I think the Greeks and the Italians would be
18:25absolutely horrified to hear I'm mashing up spanakopita and pasta it's scary thing to play with
18:33if it's not right a lot of people are going to be very angry
18:38how's your pasta going there deckers yeah it's good bloody pasta I'm not used to using these
18:58machines I just roll it out at home with a wine bottle oh yeah oh you make a fresh pasta fresh now
19:05listen talk about the pasta my pasta come on let's be serious he's the best from here listen I'm a
19:12number one no that's it you're not good before we knows nothing but your pasta your pasta smell like a
19:19fish bring us a fella banga 20 minutes ago oh come on come on come on come on come on um the ragu is on the sofrito is done I'll get the peas done in a second but things are looking good so it's gonna be all about this pasta now you think we get the chestnut flavor out yeah I think so like you can definitely smell it do you mind if I test it
19:25like quickly just a little bit quickly just a touch quickly quickly
19:43thank you
19:47I definitely smell it.
19:48Do you mind if I test the food very quickly?
19:50Just a touch, quickly.
20:03Mamma mia!
20:05How good you're all past today.
20:08I tell you how about my grandparents will be turning in their graves.
20:12In their graves?
20:13Just by seeing this.
20:16It's pretty special.
20:17Gracias.
20:19It literally is singing of chestnut flavour.
20:22So I'm using a rigamonte board today,
20:25which is the tool that I need to make my garganelli.
20:30Do you reckon that's enough, Samira?
20:32Is that generous enough?
20:33Two more.
20:34Always aim for two more when you think it's enough.
20:36Mamma Samira says two more.
20:37Yeah.
20:39So therapeutic and I just love old school traditions like this.
20:43My little garganelli.
20:44Little tube.
20:45I can see you through it.
20:47They're looking beautiful.
20:48I'm really, really happy with them.
20:50My nonna would definitely be proud of this.
20:52This is like definitely a homage to my childhood and my Tuscan roots.
20:56So hopefully they've done Tuscany for us.
20:57Oh, oh.
20:58That's looking nice.
20:59That's a fanzical.
21:00Very good techniques.
21:01Very good techniques.
21:02Let's go.
21:03Let's go.
21:04Let's go.
21:05So I'm finishing off the charred cucumber consomme, some bonito flakes and white soy.
21:19Then I've got a, the cotton gnocchi has to come together now.
21:23Uh, basically now, I've got to make this some cooker.
21:29Today I'm representing a northern Italian contemporary evolved Italy using Japanese ingredients.
21:37That is a really, really hard sell, especially if it's to some old nonnas from the south
21:44which I'm expecting them to be.
21:46It's good.
21:47So I've got to make sure that my dish is full of flavour and executed perfectly.
21:53In this case, because we've got a buttermilk ricotta gnocchi, it's going to just be very
22:04rich in that cream flavour, which is going to go really well with cucumber consomme and
22:11the freshness of the borage oil.
22:13It's crunch time.
22:14Let's go.
22:15Even though it's risky, it's a dish that showcases who I am and where I come from.
22:21Ay-yi-yi.
22:22Okay.
22:23What's beans?
22:24What's the mean, consomme?
22:25I don't know.
22:26It's, you know, when you get married, you consume the marriage.
22:29Yeah, yeah, yeah.
22:30That's right.
22:31That's right.
22:32Ten minutes to go.
22:34Avanti, avanti, allez!
22:36Oh, my.
22:37Woohoo!
22:38How do you like this?
22:41Hot, hot, hot stuff.
22:42Hey, Schlazer.
22:43Bacala soup is quite sentimental for me because we have this for Christmas Eve and it's very
22:52traditional to my Balkan heritage.
22:54First, I need to cook my pasta.
22:56So I'm combining it with Italian fregola and with Italian flavours to heat the brief today.
23:02I just need to put it all together.
23:03There's still, um, I need to cook my fregola.
23:06First I made it, then I baked it.
23:07Now I need to finish it off with the soup and I want to make sure it's all, like, balanced
23:10nicely.
23:11Bacala is quite pageant fish.
23:13It's a salted cod and if not done right, it can be really smelly and strong.
23:20Come on, buddy.
23:21So I have two brats on my stove.
23:25One is just bacala and the other one is full of seafood.
23:28And to control the flavour, I'm going to combine them together.
23:32Beautiful.
23:33Because if bacala takes over, the dish completely can be ruined.
23:38Yum.
23:39Our guests are hungry!
23:41Five minutes to go!
23:43Come on, bring it on!
23:46Took away little dumplings.
23:52I'm happy with the flavours of the dish.
23:55I think it's got the essence of Italy.
23:57It's got a fried pasta.
23:59It's got a ragu style sauce, which is really rich.
24:02So I'm just, you know, hoping that it's enough on the brief.
24:07I'm happy with what I've got up.
24:09I think my cannolis are really tasty.
24:11It's looking perfect.
24:13Nice puff on the outside and beautiful colour.
24:16Whether they're traditional enough, I don't know.
24:19Cannolis.
24:20Hey!
24:21It's a boy.
24:22This is the bacala.
24:24What was this again?
24:25This is the bacala!
24:26Ah yes!
24:27How's it crispy enough, Ben?
24:29How's it crispy enough?
24:30Yes, Chef.
24:31I'm just thinking how I'm going to plate this.
24:32The thing with using salt cod is we're already so salty,
24:35so I'm going to be really careful how I put this together.
24:38I'm happy with the croquettes.
24:40I want the sweetness from the sugo on the bottom
24:42and the creaminess from the croquette itself
24:44and the acidity from the basil pot from the mayonnaise on top.
24:47I hope it's balanced just right.
24:50I've got no idea who's watching, but I can tell you
24:53they will definitely know Italian food
24:55and I really hope my dish will please them.
24:57Eating a bow tie or two in your time, mate?
24:59Yeah, I love a little bow tie.
25:05Whilst my parents were excellent cooks,
25:07this is frankly a much better version
25:09than the dish that I used to eat.
25:12Go Lossy, go.
25:13That pasta work is just al dente,
25:15that kind of tomato and mussel butter sauce
25:17is really rich and umami heavy.
25:20We're good to go here.
25:25Take us to Italy!
25:27One minute to go, please!
25:29One minute!
25:30One minute!
25:31One minute!
25:32One minute!
25:33One minute!
25:34One minute!
25:35One minute!
25:36One minute!
25:37Come on!
25:38Hurry up!
25:39Come on!
25:40Push!
25:41Push!
25:42Push!
25:43Push!
25:44Push!
25:45That is everything I wanted.
25:46That is so good.
25:49Come on, Phil.
25:50Come on!
25:51As he runs out with micro herbs.
25:53I think that the spanakopita filled pasta
25:58will complement the great sort of essence
26:00of that leek and chicken broth.
26:02It's definitely going to be a bit of a risk,
26:03but I hope that what I did today
26:05can get me into that pressure test for immunity.
26:07Italian beasts are up in ten!
26:10Five!
26:11Eight!
26:12Seven!
26:13Seven!
26:14Six!
26:15Five!
26:16Four!
26:17Three!
26:18Two!
26:19One!
26:20Happy New Year!
26:21Happy New Year!
26:23Oh my God.
26:24Are we all ready to meet who you've been cooking for?
26:40Yes.
26:41Whoever it is, they're Italian, so they're going to have lots of them.
26:47I've got no idea who the special guests are going to be today, but all I know is that
26:51nonas tend to have very strong opinions, so I just hope that my dish hits the spot for
26:56them today.
26:57All right, so let's go try the food.
26:58Come on.
26:59Let's go.
27:00I'm excited.
27:01I can't wait to eat.
27:09Are we all ready to meet who you've been cooking for?
27:12Yes.
27:13Yeah.
27:14Yeah.
27:15Please welcome, from Johnny, Vince and Sam's in Melbourne, Sushi Menu!
27:20Hello!
27:22Hello!
27:23Hello!
27:24Hello!
27:25Hello!
27:26Hello!
27:27Hello!
27:28Hello!
27:29Hello!
27:30Hello!
27:31Hello!
27:32Hello!
27:33Hello!
27:34Hello!
27:40I can't stop laughing.
27:42It's a sushi mango.
27:44Hello!
27:46These nonas are so similar to my barkers, to my groomers.
27:50And we kind of reshare their videos 100 times
27:54to my friends from the same background,
27:56and we just love, ha, classic, this is exactly what we do.
28:00Welcome to the My Chef kitchen.
28:02What's been happening?
28:03Oh, no, no.
28:04No, no, no.
28:13Perfect.
28:16Shall we get into it?
28:17Yeah.
28:18Let's go.
28:19All right, hurry up.
28:20I'm very hungry.
28:21All right, come on.
28:22Chop, chop.
28:23Thank you very much.
28:24I'm here.
28:25Oh, you've touched my bum.
28:26Sorry.
28:27Come on.
28:28Come on.
28:29I need a cigarette after that.
28:31It's good.
28:32The plastic on top of the table.
28:33It's very smart, you see?
28:36First dish we'd like to taste belongs to Laura.
28:43Oh!
28:44Oh!
28:45Whoa!
28:46And your name is a pronounce Laura.
28:47Laura.
28:48Not Laura.
28:49Yes no, no.
28:50I know.
28:51You married?
28:52Si.
28:53Oh.
28:54That's not good.
28:55We've got a son and we want to marry you.
28:56Oh, so sorry.
28:57You married?
29:00Si.
29:01Ah, that's not good.
29:03We've got the sun and we want to marry you.
29:05So sorry.
29:06This looks very nice, Laura.
29:08What is it?
29:09It's chestnut garganelli with sobuco, peas and rosemary.
29:15Well, Laura...
29:17Si.
29:18We're going to try your food now.
29:20Amazing.
29:21Si.
29:22Buon appetito!
29:38Laura, your dish is exceptional.
29:42Your introduction with the chestnut to your pasta dough is extraordinary.
29:48How you manage to keep the texture, the flavours and the seasoning together.
29:53The colours is immaculate.
29:56The way that that is put together is class.
29:59The deep, rich vibes that are coming from that sauce with the perfectly cooked beef.
30:05And I love that you put those peas in there.
30:07They're just kind of like, give it a bit of texture, give it a bit of attitude.
30:11I would eat that, like, forever.
30:14For me, this was a beautiful dish.
30:17Well balanced.
30:18Whatever it is, I try the same thing.
30:20I understand nothing.
30:21All right.
30:22That was beautiful.
30:23I'm going to leave my husband and come and move in with you.
30:25Because it was beautiful.
30:26Done.
30:27Done.
30:28Thank you, Laura.
30:29You can go back in there.
30:31I could not be happier.
30:33This was today the day for me to shine and to show everyone the food that I've grown up with.
30:38And I'm just so proud to be able to call myself Italian.
30:41Laura.
30:42Laura.
30:43You done it.
30:44Oh, thank you.
30:45Come on down, Snez.
30:49Oh, thank you.
30:50Hey.
30:53Love the pearls.
30:54Oh!
30:55I'm sorry.
30:56Mama.
30:58Wow.
30:59Snez, what have you made?
31:01So I made fregula soup with bacala and pipis.
31:06I cooked my grandma all the time and bacala soup is the thing she always makes for Christmas Eve.
31:12And then I thought I'm going to combine Italian nonas and make the fregula.
31:16I love the dish, but I more love the colour of your top.
31:21We look like twins.
31:23Very nice.
31:24Very nice.
31:25That's not a good thing.
31:26That's not a good thing.
31:27You don't want to look like it.
31:28All right.
31:29We try.
31:30Yeah, let's do it.
31:31Well, with my dad here, he would say you have to slurp as you eat soup because you can't eat soup quietly.
31:36Yeah.
31:40Yes.
31:41You smashed it.
31:56Absolutely smashed it with this bowl of fujness.
31:58And it all started with that fregula.
32:03Like there's so much work that goes into that and they were so well executed.
32:11That broth was just so deep and complex, so beautifully done.
32:16It was so evident that every single element you'd take in the trouble to cook to perfection.
32:22I could have eaten that whole plate.
32:25Delicious.
32:27This one is my new number one dish.
32:31This one.
32:33It's beautiful.
32:38Next up, the lady who doesn't like pasta.
32:44Sarah.
32:52Oh,aha.
32:54He couldn't let that slide?
32:57Why?
32:58Hello, Sarah.
33:02I'll play it all.
33:05Okay.
33:06All right, done.
33:07What do you like it today? So I've made pasta fritter with a beef ragu
33:13Miss I know like a pasta
33:17It was a very beautiful I like the meat it's reminding me of the spezzatino meat
33:22It's which we eat all the time. It's delicious and your pasta deep-fried is
33:29So well executed this was very nice. Well done. Right next up is da
33:37What is it?
33:39Rose water cardamom and tried tiramisu
33:43Rose of the flower
33:45No coffee no coffee no come here
33:55Dosh I really liked it
34:01I love those Persian flavors, and I think you've done a really good job
34:05It's yum
34:07It's called the tiramisu. I think this one's called a tiramisu stupid, but
34:13I'm a very upset because I like it very much
34:16Ben come on down
34:20I've made salt cod croquettes with sugo and basil mayonnaise
34:25That was really really yum between the perfect fry
34:31That really crispy outer coating and then the creamy inside you've done a really fantastic job
34:36I'm just rounding that bacalao flavor out
34:40Nailed it. The sauce is lovely. It's got the right sweetness and the right acidity
34:44Bacalao is a very salty fish. I would think this dish was going to be salty, but it was a perfect salt beautiful taste
34:54Thank you very much. It's delicious
34:56Ben
34:58Thank you very much
35:00Next up Theo
35:09I'm feeling the pressure
35:11Greeks and Italians are very staunch on both their dishes so I've taken the massive risk today mashing up spanakopita and pasta
35:19I
35:23Just hope it's perfect
35:26Would you mate?
35:28Spanakopita pasta
35:30Ah
35:32You try to bring the world together
35:34We see we come together
35:35Sometimes the worlds collide and they blow up
35:38Why not?
35:40We'll see
35:42You try to bring the world together
35:46Why not? We come together
35:48We'll see
35:48Which fan favorite will lift the master chef trophy?
35:51Watch every mouth-watering episode on TenPlay
35:53Watch every mouth-watering episode on TenPlay
36:01What'd you mate?
36:03Try my spanakopita pasta
36:04Ah
36:05Ah
36:06That's it
36:07You try to bring the world together
36:09We see we come together
36:10Sometimes the worlds collide and they blow up
36:12blow up and we'll see. Right, we'll try, we'll try. Yeah, get into it. Go, go, go.
36:32Theo, I'm not sure about this. It's confusing me. I think it does.
36:38It's a spanakopita in pasta. Help me, help me.
36:44I think you've done a lovely work of the pasta. And as far as spanakopita sitting in a ravioli, it's good.
36:52But then in the brodo, which is like, it is quite heavy with the thyme.
36:58I'm not sure, but I kind of keep going back to eat it. And that's all I can say.
37:06It will never not be confusing, okay? I'd spanakopita on Sunday.
37:12Like, so you're so familiar with the textures and the flavours, and then you put it in a ravioli.
37:18And you're just like, what?
37:20Theo, I love spanakopita. I love my Greek brothers and sisters, you know?
37:26And I love ravioli. But together? No white, thank you very much.
37:32We're done, we're done.
37:34It's like everyone tries it.
37:36Oh, the nonnas are not happy with me. I'm going to get the wooden spoon, I reckon, on this one.
37:42Well done, mate. You got a good reaction.
37:44Yeah. All right, Dipinda, show us your version of Italy.
37:49So today I've made for you guys lalmas tortellini.
37:52So lalmas is a very Rajasthani style, like a red meat gravy.
37:58Your tortellini, I would say they are fantastic in terms of portions, size, consistencies.
38:05But it's not the brief of today, sadly.
38:08Deckers, you're up next.
38:11I have made crab tortellini.
38:16I think the tortellini itself was really beautiful.
38:20Where I think you fell short was some of the pickling juices from your mussel have gone into the sauce,
38:26and it started to overpower it.
38:29Right, I don't know, Janiki.
38:33I've made gingerbread bund with a masala sauce and an artichoke and mascarpone ice cream
38:40and some little brulee figs.
38:42This one was just a perfect balance.
38:46Thank you very much. It was beautiful.
38:48Delicious.
38:49Down to your execution.
38:51I personally think it's too sweet.
38:54Sorry, Alan, I think we changed our minds.
38:56Not good.
38:59Next up, Cullen.
39:05G'day, everyone.
39:06G'day.
39:07G'day.
39:08It's the smell of delicious.
39:11It's a big wet pizza.
39:16Callum, what is your big wet pizza?
39:19So it's farfelli with mussel and tomato butter.
39:23There is something about that bowtie pasta salad that is just so, like, Australian buffet.
39:29So I think you've absolutely succeeded in making it into something really, really beautiful.
39:35And I love the way that you've still kept the creaminess of that sauce.
39:39Callum, that was just so straight up yum.
39:41I kept on having to remind myself that was fresh pasta.
39:45Perfectly cooked mussels.
39:46It was just like a garden on a plate.
39:47Beautiful.
39:48Are you sure you're not Italian?
39:49I wish.
39:50I wish.
39:51I wish I was.
39:52You wish I was.
39:53Good boy.
39:55Ten points for this man.
39:56I give him ten points.
39:57Well done, Colin.
39:58Well done.
39:59Well done.
40:01Thanks, guys.
40:02Next dish we'd like to taste is Jamie.
40:03Jamie.
40:04I'm going to try to make a garden on a plate.
40:05I'm going to try to make a garden on a plate.
40:06Beautiful.
40:07Are you sure you're not Italian?
40:08I wish.
40:09I wish I was.
40:10I wish I was.
40:11You wish I was.
40:12Good boy.
40:13Ten points for this man.
40:14I give him ten points.
40:15Well done, Colin.
40:16Well done.
40:18Thanks, Colin.
40:19Thanks, guys.
40:21Go ahead, Colin.
40:23Next dish we'd like to taste is Jamie.
40:33So I made an osso buco stuffed capoletta with a little saffron broth.
40:39Osso buco.
40:40Osso buco.
40:41Bravo.
40:42Not osso buco, eh?
40:43Osso buco.
40:44Osso buco.
40:45Osso buco.
40:46Osso buco.
40:47Open your mouth.
40:48Osso buco.
40:49Osso buco.
40:50Yay!
40:53Bravo.
40:54We're learning.
40:56Bravo.
41:03Jamie, um, I really enjoyed your Milanese ragout style with your addition of saffron.
41:25Not just in a broth, but also with the pasta dough.
41:30I think the pasta are cooked very well.
41:32The stuffed properly.
41:33The seasoned sublimely too.
41:35So well done.
41:39I was interested in this one to see how, you know, sometimes you have two loves and they
41:43just don't go together.
41:44Yeah, yeah, yeah.
41:45But I think the flavours overall in this one work really well.
41:48I love how you got that kind of richness and heartiness of the filling.
41:52Versus that, quite that floralness of the saffron.
41:55Because it is saffron forward.
41:57You haven't mucked around there.
41:58But it was seamless.
41:59Great.
42:01It was so buco.
42:02I like, I like tortellini.
42:03Together work very well.
42:04Well done, Jamie.
42:05Congratulations.
42:16Bo, tell us what you've made.
42:18Pistachio and cinnamon cannolis.
42:20Bo, the shell was spectacular.
42:25Super thin, cooked really evenly and it's caramelised all the way through.
42:31Very good.
42:32The shell was crunchy.
42:34Inside was sweet.
42:35I'm very proud of you because you're skippy and you make a cannoli like that.
42:40Very good.
42:41Next up, an Italian feast from Samira.
42:46Today, I've made you veal cotaletta.
42:49This masterpiece of your meat with the crunch of the breadcrumb and parmesan, it was delicious.
42:59This is a home-cooked Italian cotaletta.
43:03Why my mother was a cook.
43:05Well done.
43:07Good job.
43:10Show us your Italiano, Andre.
43:16I'm a little bit worried.
43:17This dish is so vastly different to the big red sources of the south.
43:22But this style of Northern Italian cooking is how I was brought up.
43:26But today, I'm putting on a contemporary twist on the dish.
43:30Andre, are you Italian?
43:31My father is.
43:32Ah, alright.
43:33The spec of bigger things, you've got the bigger shorts to fill.
43:36I know.
43:49Andre, what have you made?
43:51So I've made a buttermilk ricotta gnocchi.
43:55With a charred cucumber consomme and some borage oil.
44:00Got it, I think we'll try, yeah?
44:03Andre, honestly, this is superb.
44:04What I like very much is the cucumber charred into this gentle well-seasoned.
44:08well-seasoned broth.
44:09And then, the way you've managed to introduce such a delicacy.
44:10And then, the way you've managed to introduce such a delicacy.
44:11flavor, borage, borage.
44:12Who would you like to be a little bit more abajo今?
44:17Give me a little bit more or less?
44:18How do you like that?
44:19I love the cucumber.
44:20How do I like it?
44:22How do you like, you know?
44:23How do you like it?
44:25What I like very much is the cucumber charred into this gentle well-seasoned broth.
44:34And then the way you've managed to introduce such a delicate flavor, borage.
44:40Who would have used borage and cucumber on a day like today?
44:46Where's the tomatoes?
44:49We've done and accomplished not just in the look, the presentations, the portions, seasoning is perfect.
44:59So well executed.
45:01The gnocchi were exceptional.
45:03Like, so light.
45:05Just had enough body to, like, carry this, like, beautiful, salty, like, umami broth as well.
45:14It was delicious.
45:16Fantastic!
45:21Beautiful!
45:22Very, very nice.
45:23It was beautiful.
45:24Beautiful.
45:27Cheers.
45:28Great dish, bro.
45:31Cheers.
45:32Mamma mia, what a day.
45:37We asked for your take on Italian, and you did not disappoint.
45:42We got dish after dish of knockout flavor.
45:46So the question is, who got Nonna's seal of approval?
45:51Right, the part you've all been waiting for.
45:54If I call your name, step forward.
45:57You're cooking for immunity tomorrow.
45:59Now you're cooking for toast.
46:00You're cooking for stew.
46:01Yeah.
46:03That is a flavour.
46:04Who got some out of the kitchen?
46:05Here we go.
46:07Ella!
46:08Laura!
46:09Woo!
46:10Woo!
46:11ать!
46:12Oh!
46:13Textbook, chestnut, gargagnelo.
46:15You smashed her, Potter!
46:19Snez.
46:25Fregola made that dish.
46:28That was a 10 out of 10.
46:30Ben.
46:36Golden crispy croquettes and a bangin' basil mayo.
46:41It was perfectly executed.
46:46Andre.
46:49Mate, those flavours, they were complex.
46:55But if anyone could pull them off, it was you.
46:59Well done.
47:01I'd like to say I'm very proud of everyone.
47:05You all do well.
47:07And we'd like to invite you all to our restaurant,
47:11Johnny Vincent Sam's on Ligon Street Carlton to celebrate.
47:15Thanks.
47:16Nice, nice.
47:18You have to buy, but come anyway, alright?
47:24Good work today, everyone.
47:26Laura, Snez, Ben and Andre, come back tomorrow ready to cook your heart out for immunity.
47:34Buona notte.
47:36Well done.
47:37Come back, wow, wow, wow.
47:40Come back, wow, we love you.
47:42Good job, bye, bye.
47:43Bye, bye, bye, bye, bye.
47:44Bye, bye, bye, bye, bye.
47:46Bye, bye, bye, bye, bye.
47:49Ciao, bye, bye, bye.
47:50Ciao, ciao, ciao.
47:52Ciao, ciao.
47:57Still to come this week...
47:59I've created something that's never been seen before.
48:02Oh, my God! What?
48:04That's wild.
48:05Oh, God.
48:06There's plenty of dishes...
48:08This is brilliant.
48:10...fit for Insta fame...
48:12Guests. Yes, yes, yes, yes, yes.
48:14...and influential guests...
48:17...the king of fruit talk, Andy Cole!
48:20Worthy of the viral title.
48:23Instagram, 4 million followers.
48:26TikTok, 6 million followers.
48:28YouTube, over 3 billion views.
48:33Andy's here to demonstrate a trend.
48:36Oh, yes, yes!
48:47Oh, no!