Dive into the culinary challenges of MasterChef Australia S17E13. Contestants face intense pressure and creative tasks, striving to impress the judges with their innovative dishes. Witness the passion, skill, and drama as aspiring chefs compete for the coveted title.
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masterchef-australia cooking-competition reality-tv culinary-arts food chef judges recipes
#MasterChefAustralia #CookingShow #RealityTV #FullEpisode
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TVTranscript
00:00can't wait for this mystery box yeah I know I feel like it's gonna be a good
00:07one I'm keen I'm keen as a baby what's Monday mystery box gonna bring us eh bring it on
00:14here we go everybody find your spot behind the box let's do this
00:29hey who doesn't love a mystery box eh the best way to start a new week or is it
00:42Riri if you had to use one word to describe mystery boxes what would it be love oh I love mystery boxes
00:52not knowing what's coming up in the variety of maybe ingredients that I don't get to cook with
00:57so I love just having that unknown in this little box that's my definition of anxiety
01:04order are you a fan of mystery boxes um often tell my husband I don't like surprises so no no I like to
01:19know what I'm doing most of the time life's a mystery as it is we don't need anymore well if
01:28there's one thing that you can count on this kitchen it's never known what's around the corner sorry
01:32Audra especially in a mystery box right they may look like ordinary boxes in front of you but there
01:41is more than meets the eye instead of lifting your lids today you'll be unwrapping them
01:49on the count of three unwrap your box one two three
02:00oh my god Christmas has definitely come early the mystery box is a present wrapped for us like
02:21this is a really cool little twist for mystery box that's epic that's so cool there any of those
02:29people here that save wrapping paper it's not me guilty guilty is there something underneath I don't
02:42think so believe it or not those are actually ingredients wrapped around your boxes very cool
02:50well what you're actually looking at there is paperbuck vine leaf lotus leaf pandan corn husk cabbage
03:03beetle leaf banana leaf and parchment paper of course for on papillote oh maybe we get to wrap
03:13something in yeah Asians love a good wrap we have sanctuary bells we've got spring rolls you know
03:19it's just one of those things it's a great way to eat I'm really excited about this no wonder it was
03:24wrapped yeah today you need to bring us a delicious dish that includes an element
03:33that's been wrapped up in one of these food is a gift we want to feel excited when we unwrap it
03:40you'll have 75 minutes the garden is open and your wraps will be waiting for you in the pantry
03:48which is also open for business the cooks who bring us the bottom four dishes will fall into tomorrow's
04:00pressure test where someone will be going home if you don't want your time in the Masterchef kitchen
04:07to be wrapped that's a good one game faces on let's do this your time
04:18oh my god it's like chaos
04:27yeah I'm having a really hard time here
04:32plenty of chili cabbage is looking so good there's so many different leaves and wrappings to choose from
04:50oh yeah there's banana leaf finally baking paper I can't even name them all there's that many I have I
04:58got some of these hey but for me it's the paperbark it's so me I love when fruit is cooked in paperbark
05:05it's got that beautiful native Australian flavour and it's just my style of food completely
05:11I'm going to use the paperbark from the mystery box and I'm going to make a coral trout that will be
05:18steamed inside the paperbark a beautiful like reduction of some mussels and pippies to make like a sauce and then lots of little native ingredients
05:25native ingredients I love cooking with native Australian ingredients when I first left Masterchef
05:32way way way long ago I started working at Arana and that whole restaurant was about native Australian
05:37ingredients and so I just fell in love instantly with this whole different diverse culture of food
05:42so native Australian ingredients are known to be quite rough and rigid they're really acidic they can
05:52be really tart so it's choosing the right ones using the restraint but also really highlighting ingredients
05:57that would go with coral trout I know these flavors I know how to put up really good food I just need to
06:02make sure it's super tasty whoa hello the big enough fish today today I am using the parchment paper I'm
06:17doing on papillots which is pretty much like a fish parcel I am doing a steamed barramundi with a fish
06:25bone sauce inspired by a boyabay I start filleting my fish because I need the boys to make the sauce but
06:32good lord this is the biggest fish I've ever had to cut this barramundi is about half of me oh my gosh
06:43once I finish this the rest is easy but good lord
06:47let's swap swap yeah you're right good job
06:56uh Jean-Christophe first of all thank you so much for staying up all night and wrapping those boxes
07:03that was really appreciated it was a pleasure
07:06and all that hard work I guarantee is going to create some amazing issues because there's nine
07:13ingredients there that are wrapping that mystery box will they wrap one element of their dish will
07:19their whole dish be wrapped it's going to be interesting and there's also a trip hazard as
07:23well because you wrap something you put it in the oven or put it over the fire you don't really know
07:28what's going on inside and I think because we have given them so much free reign here I really do want
07:34to see that creativity we want them to absolutely go for gold today but the sad fact is we are looking for
07:41those four bottom dishes to go into the pressure test that's what yeah
07:50fine
07:54Jamie you are going like the clappers mate yeah mate um i'm sensing tamales we are making tamales
08:00wow so instead of using corn husks we're using banana leaves wow so it's like a beautiful soft corn
08:07pudding that's stuffed with a rich intense pulled chicken that's flavored with all of the beautiful
08:13dried chilies that you get from mexico tamales is something that you have like a whole family around
08:18and you make heaps and heaps of heaps of them and it takes all day not 75 minutes not 75 minutes but
08:23this is trying to push as hard as i can
08:32today i am making tempera beetle leaves with um chicken cooked in lotus leaf this is a really
08:41beautiful leaf to use it adds a really fragrant element to the chicken
08:45assalamualaikum how are you very good thank you are you okay with your dish today yes i hopefully
08:54will be today i am making uh mashy so i'm going to make egyptian style uh stuffed and rolled cabbage
09:02leaves i don't want to be in the bottom floor today so i'm really hoping the egyptian recipes pull through
09:09today oh look at that clock crew you've only got an hour to go let's go
09:28nice there you go as soon as i revealed that mystery box it was like a punch in the back of the
09:33head you're doing dormathes today i'm so excited today because i've got the chance to make dormathes
09:38again in this kitchen i made them last time and i stuffed it up so this time it's redemption
09:44the last time i made dormathes in the master chef kitchen we had 60 minutes to cook and that was
09:50not enough time the rice isn't cooked the vine leaves haven't cooked down they just needed more time
10:00mum was great you know she reacted fine but my dad was another story he was very disappointed in me
10:05he was like i can't believe you cooked dormathes on the show and you didn't even cook them properly
10:11hopefully this time redemption i've got to make sure i get these dormathes cooking as soon as i can
10:17because they need a lot of time so yeah pressure's on normally when you're cooking dormathes it's between
10:2445 and 60 minutes in a pot but today i don't have the time for that and i need to use a pressure cooker
10:30just do cute tiny ones theo hello hello you have to be doing dormathes actually yes i am yes but this
10:42is quite rare for me i've never done them in the pressure cooker so i don't really know what's going
10:47to happen in there hoping that it will come out all right the thing that stresses me out about using
10:52that is because it's such volatile heat might the whole thing just fall apart under the pressure
11:02i mean i've stuffed this up once to stuff it up a second time
11:06is my mum going to forgive me again i don't think so
11:22this cabbage is taking hold my bench
11:33oh my gosh i'm never touching a barramundi again
11:39wait have you got some salt here yeah thank you thank you
11:43i just wanted yours yeah mine's better today's challenge is all about creating something that is
11:52wrapped today we have otak which is one of my absolute favorite things otak is almost like the
11:57bacon of southeast asia it's something that's savory that you usually have with either with your
12:02breakfast or lunch you know traditionally it's like a fish paste that's wrapped in banana leaf
12:07one of the things that is going to be the key is to make a really lovely rempa
12:11rempa is basically a spice paste so you do need to sort of blitz that up
12:15you do sort of adjust your different levels of uh chili but you need to actually cook that
12:20down so it's got that really lovely richness to it i'm gonna blitz it in there
12:26oh how's our timing hi how are you very good you're in your happy place aren't you jimmy i'm in my
12:31happy what are you making today it's something that i really love it's called otak and what's
12:36the perfect otak the perfect it has to be like a lovely soft mousse but i'm going to texture it up
12:42so what i'm going to do is do the mousse with the prawns and bonito and then i'm going to texture
12:46the actual snapper by actually just using a a a a spoon to sort of get that texture to it and
12:51adding it in at the end so what do you normally do it with prawns and mackerel when somebody is so
12:57familiar with a dish though our bar now is i hope i meet those bars hit the bar jimmy hit the bar
13:05sounds happy i'm cooking from here like they're all for memories and i do like elevating the memories
13:12from something simple to be something quite beautiful so this here is my otak but today i'm
13:18scraping in some snapper just to give it a little bit of texture when they open it up because sometimes
13:22when it's just all kind of one dimension it's not such a nice eating but this adds a really lovely
13:27texture to it it might be a little bit different but i feel that's going to elevate this a little bit
13:37today i'm going to make a vine wrap piece of barramundi so i'm going to hide a little bit of
13:42cooked red pepper underneath the vine leaf so when they cut open there's a bit of color because the
13:45rest of it's going to be green green green green green the rest of the plate's going to be all grapes
13:49so a verjoux and dill sauce and grapes of all different textures fish and grapes does sound
13:55unusual but there is a classic french dish called sole veronique which has a cream sauce
13:59and grapes so i'm using that today as inspiration i'm pretty sure it's going to work okay the verjuice
14:05is going to give acidity it's going to match the grapes and the fish so yeah i mean let's hope they
14:10like it the barramundi is quite a thick piece of fish which obviously means it's going to take longer
14:15to cook but i'm going to put it into a water bath a water bath should be relatively foolproof as long as
14:20it's cooked you can't overcook it because it'll take to a maximum temperature and hold it there for
14:24you goodbye good friends good luck in there everybody you have 45 minutes to go
14:32good luck come on put it in a bag put it in a bag love it
14:42so from the mystery box today i got banana leaves and i'm making a tapioca prawn dumpling
14:51my mum used to go to cambodia and vietnam quite a lot so this is a little ode to her and then you
14:56just have a dipping sauce and i'm going to do like a little shallot oil talking really fast
15:01you're excited i'm excited you're excited i am using cabbage and i also found the cabbage fermented
15:07leaves on the list which i'm blown away so i'm making sarma which is um serbian national dish
15:14sarma is like this very sour sour sour cabbage leaves um stuffed with the mince meat
15:19and a lot of smoked meat to kind of round it all out
15:28oh hey how about you tell me what you're using oh my god can you guess so many goodies there
15:33i'm doing um and i am percik so it's basically chicken that's marinated in this luscious sauce
15:41because i love malay malay flavors and i feel like not many people know about it
15:45yeah i'm gonna do a double whammy i'm gonna wrap it in pandan leaves as well yeah so you
15:50pretty much just fold it through yeah and then you marinate the chicken and you chuck it in here
15:54and then you fold it back in here so it looks a little bit like a little weed
15:59so i'm going to be cooking a cabbage wrapped snapper with a pippi sauce i've got a few things on the
16:05go here i've got my pippi sauce that i'm making here i've got my stock i'm going to cook some
16:10beautiful potatoes that i've made from the fish um potatoes about to go in i've got my parsley oil
16:14working so it's kind of right at that point of the cook where there's four million things happening
16:19i haven't actually touched my cabbage yet which is the entire point of this challenge so
16:23at some point i'm gonna have to start wrapping some stuff which is not yet
16:32this mystery box ingredients and the brief for the challenge don't necessarily cater to my strengths
16:38as a cook i don't wrap a lot of things in my style of cooking i mean unless it's pastry or bread but
16:45i don't cook with a lot of leaves and things like that oh i'm getting my inner wrapper on today i'm mc
16:52t-bone today so my palms are sweaty knees weak arms are heavy but then mystery boxes i think the key
16:58is to get a bit creative to think outside the the box so to speak hey hey guys what are we wrapping
17:05mate oh i'm doing beef bulgogi today in cabbage leaves i'm like a cabbage roll okay so we'll have
17:12the beef some sticky rice some beans and some spring onion roll them in the cabbage leaves then i'm going
17:17to crumb those and deep fry them so they're going to be crispy cabbage rolls it's like a korean chico
17:24roll yeah yes it is korean chico roll there we go there's the name for it so you're inventing a dish
17:30yeah i guess i've never had anything like that oh i'm excited for you to try it if you pull this
17:36off this will be a dish on one of your menus for sure yeah we are but if you don't you'll be in the
17:39bottom four good luck thanks guys appreciate that i definitely don't want to be going into tomorrow's
17:45pressure test i know how difficult those pressure tests are and i want to stay out of it yeah this is a
17:50dish that i've never done before um risky today but hey it's it's a wrap day and um i'm going to wrap these
17:56up and see what i can do okay my gosh that took me a while 35 minutes to go i finished filleting my
18:06fish and i'm starting on my sauce time's gone so quick i swear time doesn't move this fast in my house
18:15i have my bones frying in the pan and in order to achieve that depth of flavor i add in onion carrot
18:23and fennel because i want the sweetness from these ingredients to be in my sauce okay let's leave that
18:30and move on to the next i still need to put my fish in the oven perfect burramandi honestly flaky
18:38soft moist and you know what un papillon actually makes that aspect really easy to achieve so i am hoping
18:47i'm gonna do justice to this cooking technique if my fish is not cooked well then there's a chance
18:54i'll go to elimination because that's the wrapped element but i know the flavors in this will be
18:59phenomenal we cannot wait to unwrap our present 30 minutes to go
19:05that's impressive sarah all right 30 minutes to go going way too fast
19:21today i'm gonna make a lemon myrtle and paperbark wrapped coral trout
19:26a beautiful smoky kind of like sauce and then lots of little native ingredients
19:31i place my guapippis and the fish head from this coral trout straight onto the hibachi
19:37i want to get a really nice smoky roasty flavor through both those elements before they go into
19:42the broth and that's going to really add this depth of flavor to this broth and it's going to go from
19:47like a beautiful buttery fish sauce to something that's smoked and elevated perfect perfect
19:55and it's time to start this paperbark fish so i'm going to wrap it first in lemon myrtle season
20:02that up nicely and hopefully that beautiful lemon myrtle flavor will also penetrate into the fish
20:08i was never good at wrapping presents hey ru put your finger there thanks
20:16i feel like so much can go wrong with wrappings and food so essentially when you wrap something you
20:20serve it whole say a prayer i say a little prayer for you you don't know what's happening inside it
20:28could be raw it could be overcooked how will i know if it's cooked rude i know that's all i'm thinking
20:34of i have to open one you've done yours yet no go go go go yeah in a day we missed your box bottom four
20:40always go into a pressure test and you don't know what's in that wrapping that's terrifying
20:50oh i'm in thank god for that chicken is in it's marinated and in the leaf anything that's wrapped
21:12you can't see what's inside so that's always a little bit of a tricky point
21:16oh i'm making tamales like enos it needs 20 minutes to steam if that fails i have
21:29a tasty sauce and some salsa and nothing there is no plan b go hard or go home
21:38i am loving this challenge it's so exciting the dishes that are coming up i'm just every single one
21:45of them i want to get my chops around oh that's hot smells like different corners of the globe in here
21:54today yeah it does what have you guys seen so ben i think ben is going to smash if he
22:01managed to do it properly so he's using barramondi vine leaves and he is going to be doing sauce
22:10veronique with grapes so if you manage to combine the whole lot and cook it properly it's going to be
22:17absolutely amazing just check this up a couple is that sous vide it is mate it's sous vide under vacuum my
22:24friend under vacuum what i'm excited about is tim wrapping that bulgogi in the cabbage
22:31because he's like never done it before he's like i don't wrap stuff like yeah he's pushing it there's
22:38a lot to be excited about but a lot to be worried about as well theo i'm a bit worried about he is
22:44doing dolmades which i love oh he's tried this before and they were raw but he's using the pressure
22:49cooker and what worries me about that is a leaf a thin leaf in a pressure cooker i am so worried it's just
22:56going to disintegrate there's a lot on the line because if you're experimenting with techniques
23:01that you've never used before that could be what sends you into the bottom four the judges are just
23:07worried that this pressure cooker might be too much pressure for the dormothers and they might split
23:11apart so we're never going to know until i reveal it so that's simple as simple as that really
23:17oh i'm doing and i am perfect whoa the smell do you like it what do you have picked i'll be on my knees
23:33i hope you like it oh that smell is really uh taking me in you know that i'm dying to what's happening
23:39in here inside so my cabbage rolls are cooking in the pressure cooker so this is my whole dish we'll have a
23:45therapy session if it doesn't work out we'll high five if it does work out you'll hear me like yeah
23:53are you doing good i need to put my fish in i put some ingredients that are mirroring what's in the
24:00sauce underneath the fish i am feeling quite good but i look up at the clock and i'm telling you
24:07someone is working against me when it comes to time we're getting dishes wrapped up from all around
24:12the world but you've only got 10 minutes to go 10 minutes and i'm thinking oh my gosh where has the
24:20time gone i'm hoping this is enough time to cook this fish perfectly
24:31you look like you've got a lot to do yeah i've got a little bit to do still got to just finish off my
24:35meat wrap all my ingredients okay and then deep fry them this is my crumbing station crumbs a mixture
24:42of panko fried shallots and sesame seeds and very quickly the cabbage is it going to be raw or still
24:48um it's going to be blanched and then deep fried you haven't blanched them yet not quite are you gonna
24:54be ready absolutely absolutely i gotta hustle but we'll be ready mate everyone's excited about what
25:08you're doing it's a bit of an experiment yeah but i think it'll work yeah celebrating the grapes great
25:13full grape yeah yeah yeah great liquid grape grapes great leaves so yeah there's some fish in there too
25:18but you know yeah oh cool yeah everything's coming together the fish has been cooking away for about
25:2620 minutes i think i'd better have a look make sure it's cooked the fish should be 48 degrees so it's
25:33ready i look down and it's still about 10 15 degrees away from where i want it seriously come on
25:41this cannot be happening i think something's gone wrong with ben
25:45i chose to use the water bath because it's foolproof unfortunately it may be foolproof but it's
25:51not idiot proof i realized what i've done is when i've turned the water bath up and pushed play
25:56i've actually paused the water bath i turned it off this is an absolute nightmare
26:10he was supposed to be soothing but now he's got the fish in a pan yeah and there's only four minutes to go
26:33yeah i've got to get this fish cooked luckily i've got a pot of water on the boil so i quickly get
26:38it into the pot i'm gonna get this up to mid to high 40s as quickly as possible hopefully i'll save
26:44this cooking in a pot is not as precise but i've got a thermometer i've got my fish heating up as
26:49fast as possible thermometer in it but i'm not gonna know if this is cooked until it gets cut open
26:54this is like too much you've got three minutes to go my cabbage rolls need about five minutes in the
27:04deep fryer and i've just put my last one in with three minutes to go it's going to be touching go
27:08just some balls and balls and balls
27:14therapy or high five we'll find out they look good they look soft they're kind of falling apart which is
27:20exactly what you want uh trust me make this work because tomorrow's pressure test i know sure yeah
27:25no one wants to be there
27:35yum they taste spectacular
27:41go theo you got this buddy
27:44i've got my dormothers in the pressure cooker my tzatziki's beautiful my avula lemon is bubbling away
27:51but it all comes down to this pressure cooker if i open this pressure cooker and they're not cooked
27:56i'm done i'm praying to every single greek god that these are cooked it's like i'm telling
28:03these dormothers to be cooked the way my dad tells me to do everything in my life you need to be cooked
28:08come on hurry up hurry up oh hell yeah
28:17yeah yeah buddy
28:21so excited for this
28:25we are so excited for this tasting
28:28two minutes to go
28:33perfect
28:36great oh my gosh you've done so much laws two minutes to go
28:42i'm very happy with my sauce yeah that's looking good and i start pouring my sauce in the jug ready
28:49for plating oh oh my god bro oh my gosh sauce on the floor sauce on the stove i'm honestly about to
28:57give myself hard palpitations um damn but luckily i still have enough sauce and now i'm just praying
29:08that this fish is doing great in that oven you're doing great sweetie wrap it up gang one minute to go
29:16one minute to go i've got no choice i've got to get this fish out oh my god i hope this is cooked
29:25here he is what's he got
29:37that's a wrap
29:42that's a wrap in 10
29:449 8 7 6 5 4 3 2 1
29:53wow
30:15wow that was an exciting challenge
30:19so you can imagine how much we are looking for testing your dishes so the first one is laura
30:35i'm so proud to put this dish up today the challenge was so meant for this dish it's something
30:41that you know elements of that i've wanted to do for a while so this is me on a plate
30:45oh what's this um so this is my paper buck and lemon myrtle wrapped coral trout um a little smoked
30:56sauce and warrigal greens
31:01it looks stunning looks incredible i like that you've gone full present and wrapped it with a
31:06little bow thank you and i'm terrible at wrapping presents so i was like i took my time well it looks
31:10like you're good at wrapping fish yeah i shouldn't ah i see i see wow
31:22uh if this was on the menu i think it'd just be called laura this is just so you
31:27good flakey thank god
31:42I would order that over and over and over again.
32:00Yes, yes, yes, yes, yes.
32:04It's just so well put together.
32:07So you've got that very mild flavour of the sea and then all those
32:12citrus notes come from the natives.
32:15Then you've got that lovely richness from the butter sauce and the fish is just cooked
32:20so beautifully.
32:22It's pretty incredible.
32:24It's the complexity of the sauce with the smoked pippies, the smoked head.
32:30It's...
32:31I'm done here.
32:32My hairs are standing up.
32:34Laura, I get asked a lot what Australian food actually is.
32:40If I could bring them a dish that I think perfectly explains that, it would be yours here today.
32:46Oh, yeah.
32:47I'll guarantee you.
32:49What makes it a quintessential Australian dish to me is that it has classic French technique
32:56in it, native Australian ingredients that you can't find anywhere else in the world.
33:02And you've presented it in a really simple but extremely sophisticated way that puts Australia
33:10on the world stage.
33:11Oh, yes.
33:12Bravo.
33:13Thank you so much.
33:21Jamie.
33:22I made tamales wahakenos.
33:23I wanted to go south today and use the banana leaves.
33:29Jamie, I don't know if I've ever had a good tamale, but when I tasted that, I was like,
33:36I think this is what it's meant to be.
33:40Brianna.
33:41What have we got going on?
33:44My name is Ree.
33:45I like to rap.
33:46I'm hoping today I get a clap.
33:48We've got tapioca prawn dumplings with chilli dipping sauce and a shallot ginger oil.
34:00Your take on prawn dumplings, I adore.
34:03I don't think you're in the bottom four.
34:08It's a miracle.
34:10Today I have made you Egyptian Mahshir.
34:13It's filled with rice, lots and lots of herbs and it's got tomato based sauce.
34:18Samira, this is so tasty.
34:21This is you at your best.
34:23Next, Nej.
34:24Yeah.
34:27So I made sarma or stuffed cabbage rolls.
34:34The cabbage rolls, they literally melt in your mouth.
34:38Beautiful dish and this is exactly the sort of thing we want to keep seeing from you.
34:42So today I've made for you pandan ayam percik, which is the chicken.
34:49Lamat nasi kuning, which is the turmeric rice.
34:51Mango kerabu, which is the little salad.
34:53And keropo, which is the crisps.
35:01I was basically trying to stuff as much of that into my mouth as quickly as possible before we had to start talking.
35:09That was so delicious.
35:11Ru, you're next.
35:12My fate in this competition comes down to the cook on the fish.
35:18I put it in the oven with 10 minutes to go.
35:19And I'm hoping the master chef gods comes through here because I do not want to end up in tomorrow's pressure test.
35:27Ru, what have you cooked?
35:28Ru, what have you cooked?
35:29I have made an anpapilla with a bouillabaisse inspired sauce and dill oil.
35:34How are you feeling?
35:35Ru, I'm just hoping my fish is cooked.
35:36Yeah, so you don't know.
35:37I do not know.
35:38Oh wow, okay.
35:39I do not know.
35:40I do not know.
35:41Okay.
35:42I do not know.
35:43Ru, I do not know.
35:44Ru, I do not know.
35:45I do not know.
35:46Ru, what have you seen?
35:47I have made an anpapilla with a bouillabaisse inspired sauce and dill oil.
35:54How are you feeling?
35:58I'm just hoping my fish is cooked.
35:59Yeah, so you don't know?
36:00I do not know.
36:01Oh wow, okay.
36:03I do not know.
36:04Really?
36:05I do not know.
36:06I do not know.
36:07Which fan favourite will lift the MasterChef Trophy?
36:20Watch every mouth-watering episode on 10 Play.
36:28I'm going to unwrap the fish.
36:37I think my heart is beating so fast
36:43because I'm thinking, I hope this fish is cooked.
36:46I hope this fish is cooked.
36:48Oh, I'm scared, boy. I'm not sure.
36:52I'm a little bit worried too.
36:55I'm just going to cut into it.
36:56OK.
37:01Oh, man.
37:04Oh, I'm gutted.
37:05I know.
37:06I know, I know.
37:13Well, obviously, Roo, your barramundi is completely raw.
37:18So we're not going to taste your dish.
37:20I'm bummed because I spent so much time and love
37:24pouring my heart into that sauce.
37:27And it's unfortunate.
37:30I'm really sorry, Roo.
37:32Sorry, Roo.
37:33Thanks.
37:36Oh, I wish I had spent as much time on the fish as I did on the sauce.
37:44It's an absolute bummer.
37:45Next up, with some wrapped goodness, Jimmy.
37:55Yeah.
37:57Classic.
37:59Jimmy, what do we got?
38:00Well, today I have otak otak for you.
38:03So it's a fish paste that's inside.
38:05It's actually made with some prawns.
38:06It's got a rempah in it.
38:08We've also got some bonito.
38:09Normally I would use Spanish mackerel.
38:12Also flaked in some snapper to give a little bit of texture to it.
38:16We've got super high hopes for this because, yeah, this is a dish that you know like the back of your hand.
38:21This is one of my favourite, favourite dishes.
38:43And for me, this is much more fish heavy rather than aromatic heavy.
38:51So I feel like the balance of the fish and your rempah is slightly out.
38:57And did you also cook the rempah?
38:59Yes, I did.
38:59You do?
39:00Yes.
39:00Oh, that's interesting.
39:01I think cooking it has deadened it a little bit.
39:04I'm really sorry, Jimmy.
39:05I know this is really disappointing for you.
39:09Jimmy, I think you definitely picked the right dish for this challenge.
39:13But I think you might have gotten excited with the playing of textures and flavours and different seafoods.
39:19I know, I think you said usually you use a mackerel.
39:22Yes.
39:22And there's a reason for that because that oiliness carries all of those aromats really wonderfully.
39:28Whereas what's happened here, it's not that textural.
39:30There are just kind of a couple of bits of flakiness that interrupt the smoothness for me.
39:34So I kind of wanted you to lean much more heavily one way or the other.
39:39Yeah, we'll see where you end up, Jimmy.
39:41Good luck.
39:41Sorry, Jimmy.
39:48Next up, Theo.
39:52I took a massive risk today using the pressure cooker to cook these dormothers, and I think it's paid off.
39:58Who's a happy boy, hey?
39:59I'm pretty happy, yeah.
40:01If you don't like these dormothers, I'll probably get my dad to come and have a chat with you.
40:06Tell us what you got going on.
40:08So I have dormothers, and I've got avocado lemon oil sauce, and I have tzatziki to go with that.
40:13I believe they're cooked perfectly, and they're exactly the way my mum cooks them.
40:18Do you have a mum impersonation like you have a dad impersonation?
40:22Last time I disappointed her, she was like, oh, no, I wasn't disappointed.
40:26At least you tried.
40:26You tried.
40:27You tried.
40:27My dad was like, no, you sufted up completely.
40:32I'm sorry, I can't wait.
40:46They are so damn good.
40:47Ah, yes.
40:52So good.
40:53They are the best dormitories I've ever had in my life.
40:56Oh, wow.
40:57It's sweet, and you can taste the rice.
41:00You can taste every little ingredient in there.
41:02Everything that good Greek food is all about, and I'm so glad that you've redeemed your past sins.
41:10I've got goosebumps, yeah.
41:12I want to do a bit of role play, because I was going to be you and you were going to be your dad.
41:15Okay, you want to do that?
41:16Yeah, yeah.
41:16So imagine like, yeah, imagine like, I'm you.
41:22Imagine like, I'm you.
41:24Hey, Dad.
41:25Made you some gotmatis.
41:27Okay.
41:28Let's see.
41:32Yeah, it's good, but I think it could be a little bit better.
41:40That is all I need.
41:42Not as good as mine.
41:44Thanks.
41:48The next one belongs to Sarah.
41:54Tempura beetle leaves with chicken cooked in lotus leaves.
41:58I love that lotus leaf chicken curry.
42:03It's juicy, it's fragrant, it's fresh, and you can really taste that lotus in there.
42:09Didn't need the beetle leaf.
42:11I liked it.
42:12I just don't think it belongs on that dish.
42:14The next one is Darsh.
42:16Inside the parcel is whole baked snapper, a couple of hoppers, and a sinisambal.
42:26Pretty good, Darsh.
42:27Awesome.
42:29Firstly, the fish, mate, it is cooked so well.
42:32I really like the sinisambal as well.
42:33It gives that beautiful sweetness.
42:35The hopper, I think you nearly got there.
42:37It was crispy, but it just didn't have that flavour that you get from the overnight ferment.
42:42And the sauce, great.
42:44I just wanted a little bit more salt.
42:45Okay, sure.
42:46A little bit more salt.
42:46Yeah.
42:47Callum!
42:49So I've done a snapper wrapped in cabbage and a pippi and finger lime sauce.
42:56Callum, obviously, fish was cooked perfectly.
42:58The sauce is so perfect.
43:00It's perfectly balanced.
43:00But when I hit the cabbage, it's a bit leathery and it tips the whole dish into over-seasoned.
43:06Yeah, sure.
43:07But otherwise, a really beautiful dish and looked stunning.
43:11Tim, you're up!
43:16I've never made a dish like this before.
43:18It's really giving off Chico Roll vibes, and I love a Chico Roll.
43:23This is something that I would love to eat, and I just hope the judges love it as well.
43:28Sure.
43:28Well, in the spirit of fun, we're going to call them Tim's Chico Rolls.
43:33So, essentially, they're bulgogi beef fried cabbage rolls, and there's a little gotcha-jung mayo on the side.
43:45Oh!
43:46It's glistening.
43:48It looks pretty juicy.
43:48Tim, I thought you smashed the flavour in the book, Augie.
44:14Like, it was marinated well, it was cooked really nicely.
44:17Saying that, then you just went crazy with everything else.
44:21You've got beans in there, you've got rice in there, you've got cabbage, you've got your chen-jung mayo.
44:25For me, it's just so much.
44:28Tim, I liked everything up to the cabbage.
44:30I felt that the bulgogi filling was really lovely.
44:33I think it's pretty spot-on.
44:35And I quite like sort of the burrito-inspired rice and beans.
44:40But I think where it starts to go over the top is when you start to crumb and fry and have that outer coating.
44:48I think it could have been much better if you had just, like, pickled the cabbage leaves and given us a bit of respite with some acidity.
44:55Thanks, Tim.
45:01Next one, Ben, please.
45:06I've got this beautifully presented plate of food.
45:08It's going to look amazing with the sauce poured on top.
45:11The problem is, hiding underneath there, a veneer of vine leaf, is a piece of fish that I've got no idea if it's cooked or not.
45:22Right, Ben, tell us, what is your dish?
45:24Yeah, it's barramundi wrapped in vine leaf with dill and verjoux sauce and various sorts of grapes.
45:35Well, let's find out if your fish is cooked.
45:38Yeah.
45:41All right, Ben, let's find out if your fish is cooked.
45:59Yeah.
45:59Closer inspection.
46:14Oh, I don't know.
46:16Oh, I reckon that's just short.
46:17It's definitely not.
46:20Can we quarter it and serve it?
46:21Look, if anyone's going to eat the fish that's on the edge, it's definitely me.
46:38But with barramundi, like, it's just, it's not the one to do that.
46:41Um, because it does have that real tough sinew in it.
46:44And when that sinew doesn't break down, then it's really hard to wrap your head around.
46:48And for me, mine's just a little bit under.
46:51But it's a very interesting dish.
46:54Everything together is very interesting.
46:56Like, the whole symphony of grapes on the side, uh, the butter, the dill sauce.
47:00And what I really, really like is the roasted pepper with the vine leaf.
47:06It's delicious.
47:07It's such a good combination.
47:09I think there is definitely something that you can work on there that could turn into a very good dish.
47:14Good luck.
47:15Three or four more degrees, another three or four minutes, it would have been perfect.
47:23But it's not.
47:24And I just cannot see any way I'm not giving you another pressure test.
47:32I speak for all of us up here when I say that was a cracker of a cook.
47:38Laura, that was insanely good cooking.
47:42Theo, those dolmades, they absolutely dominated.
47:45Well done.
47:46Samira, Schneez, Audra.
47:48Flat out flavour.
47:50Hot tier belters.
47:51Good stuff.
47:55Unfortunately, it's not all good news.
47:58There's still a pressure test tomorrow, and four of you will be cooking it.
48:04If I call your name, please step forward.
48:10Roo.
48:15Ben.
48:22Jimmy.
48:27And Tim.
48:28You're all cooking in tomorrow's pressure test.
48:37Trust me when I say nothing can prepare you for what we have in store.
48:44So make sure you get plenty of sleep.
48:48And come back tomorrow ready to fight.
48:50Good night.
48:51Tomorrow night.
49:01It's Stephen here!
49:03Woo!
49:05Today, you're going to cook mine.
49:08Woo!
49:09Woo!
49:11That's nice!
49:13This thing belongs in the loo.
49:15How the hell am I going to make that?
49:17This puppy will be one hell of a party trick.
49:22This puppy will be one hell of a party trick.
49:31Insanely good cooking.
49:34Theo, those dolmanes.
49:35They absolutely dominated.
49:37What up?
49:38Samira, Schneez, Audra.
49:40Flat out flavour.
49:42Hot tier belters.
49:44Good stuff.
49:47Unfortunately, it's not all good news.
49:49There's still a pressure test tomorrow and four of you will be cooking it.
49:56If I call your name, please step forward.
50:02Roo.
50:08Ben.
50:15Jimmy.
50:19And Tim.
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