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2026. S 18 E17 >>> https://dai.ly/xaa4p2c
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00:01Previously on MasterChef Australia...
00:04Please give it up for Catherine Sack!
00:08Victoria Bedell!
00:10Come back!
00:12Viral Wonders Week brought inspiration that was off the charts.
00:17Whoa!
00:20And a pop-up stall challenge...
00:23Here we go!
00:26...was their massive service debut.
00:28Never really cooked for a lot of people before.
00:31The viral vibe was infectious.
00:34Oh, yeah!
00:36I flippin' love this dish so much.
00:39That is legit, tasty, proper viral food.
00:42There is actually a party going on in my mouth.
00:44It's in a discotheque in my mouth.
00:47And while the first immunity pin of the season went to Jackie,
00:52we also had to say goodbye to Alita.
00:55Whatever is waiting for me on the outside of this room,
00:58I welcome that with open arms.
01:01Tonight, what happens when you mix a mystery box,
01:05a medley of spices, and a marvelous megastar.
01:11Oh, my God!
01:32Oh, my God!
01:33Oh, my God!
01:34Oh, my God!
01:34Oh, my God!
01:35Oh, my God!
01:35Hi!
01:36Welcome back, everyone!
01:37It's a mystery box day.
01:39That is a big mystery box.
01:42Wow!
01:44What's all that stuff at the front?
01:46Oh, spices!
01:48Oh, it's like a spice market.
01:50Oh!
01:51Wow!
01:53Spice market!
01:55Woo-hoo!
01:56I can smell spices.
01:58Smells amazing.
01:59It smells really good.
02:01It's so pretty.
02:02Wow!
02:06A mystery box with spices.
02:10Wow!
02:12I'm super excited.
02:14It feels like heaven.
02:17Before we start, a big congratulations to Dot for getting married!
02:22Woo-hoo!
02:28Best day of your life, right?
02:29Right?
02:30Best day.
02:30It was so fun.
02:31Great weather.
02:32All the family was there.
02:34How was the food?
02:35The food was good.
02:36Yeah!
02:37Which was my main priority, so.
02:39Well, besides, yeah.
02:43Now, it's the start of a brand new week,
02:46and what better way to do that than with a mystery box.
02:49Yes!
02:50And these amazing spices.
02:53This display could be straight from a souk in Marrakesh,
02:56a bazaar in Istanbul,
02:58or a spice market in Delhi.
03:01This week, we're going on a culinary journey around the world.
03:05Ooh!
03:09To kick off an epic week,
03:12we need an epic guest.
03:14Oh!
03:15Yes!
03:16Today's guest is a culinary explorer.
03:19Learning about unique food traditions
03:23and creating extraordinary dishes
03:25in some of the world's most breathtaking locations.
03:30He opened his first restaurant 50 years ago
03:35and has not looked back.
03:37Whoa!
03:37One of the most recognisable TV chefs
03:41around the whole world.
03:42Rick Stein.
03:44Food!
03:46Global food icon,
03:48friend of the show,
03:49it is Rick Stein!
04:02Oh, my God!
04:04It's Rick Stein.
04:06I cannot believe it.
04:08I'm a huge fan of Rick.
04:10His curiosity in culture really influences the way that he cooks.
04:15And personally, it's really influenced the way that I cook as well.
04:18So I think he's the perfect choice for today's challenge.
04:26Rick, welcome back to the MasterChef kitchen.
04:28So it feels like home.
04:30I've been here that many times.
04:33How have you been,
04:33and more importantly,
04:34where in the world have you been?
04:36Well, actually,
04:37I've been a lot in Australia of late.
04:39I've made a series in New South Wales last year
04:42and just opened a restaurant in Coogee Beach in Sydney.
04:47Oh!
04:48Never thought I'd open another restaurant,
04:50but it's just that Coogee Beach is so special.
04:55Pat, this is a big moment for you, it feels like.
04:59When did you first start watching Rick Stein on the Box?
05:03Oh, as long as I can remember,
05:05like, huge Rick Stein fan.
05:06Like, number one.
05:07You feel like you're getting the real Rick,
05:09not a TV version.
05:10He's a real person.
05:11So, yeah, amazing.
05:12Vin, what about you, mate?
05:14I love Rick.
05:16Like, I've watched so many of his shows,
05:18like, travels through India,
05:21through Southeast Asia,
05:22into Malaysia.
05:23The favourite dishes I love to cook
05:25is that masala goat curry.
05:27I've cooked them for people
05:27and they absolutely love that dish.
05:30Fabulous. Fabulous.
05:31I can just tell how inspired each and everyone is
05:35and that makes it for good food.
05:39OK, guys, it's time to head back to your bench.
05:42Yeah, yeah, yeah.
05:45Allez, allez.
05:46Enjoy it.
05:50It's very big.
05:52What's in the box?
05:54Are you ready?
05:55Yes.
05:57You can lift your lids now!
06:00No!
06:03Yeah!
06:05Wow!
06:07Yeah!
06:08Okay, we're back in here.
06:10Oh, oh.
06:11Okay.
06:14Oh, my God.
06:16Wow!
06:18Wow!
06:18Wow!
06:18Look!
06:20Look at these crabs!
06:25That looks great.
06:26Doesn't it?
06:27Look beautiful.
06:27Well, obviously,
06:28had to chew some lamb.
06:30It's Australia, after all.
06:31And I particularly like four-quarter chops.
06:34I had to have a little snapper.
06:36Oh, yeah.
06:37And I just say that this is what I would call a one-person portion.
06:41So, be cautious if you're going to fillet it.
06:43I'm not saying don't, but that on a plate is quite special.
06:49Beautiful.
06:49Flues from a crab.
06:51What you call zucchini, what you call courgettes.
06:53We've got the flowers as well.
06:55We've got some new potatoes.
06:56And I feel very proud of this, but you call this English spinach here in Australia.
07:02Some English cheese, I hope you don't mind.
07:04Stilton.
07:06I remember once with a French maitre d' in England.
07:10He said, there's no English cheeses on your cheese board.
07:13He said, that's because we don't like them.
07:16Some chickpeas, some passion fruit, and of course, mango.
07:21My wife always says, you never knew about mangoes
07:23until the Aussies started telling you about them.
07:26There we go.
07:27I think that's about it.
07:28Have I left anything out?
07:29I think that's fantastic, isn't it, everyone?
07:33It's actually a super interesting mystery box.
07:36There's a lot of different ways I could go about this.
07:38I'm really drawn into the crabs and the snapper,
07:40but I think everyone is also loving the flavours,
07:42so I really need to come up with something that would stand out.
07:46I've just been as generous as I can with these ingredients,
07:49and it's up to you to partner the spices with them,
07:53so you can make it subtle, you can make it powerful,
07:57whichever you choose.
07:58Oh, my gosh.
07:59As soon as I see the snapper passion fruit,
08:01I think these are two great building blocks,
08:04and I'm going to start creating something from there.
08:06But seeing all of these spices is quite overwhelming.
08:10I don't cook with a lot of spices, so I'm freaking out.
08:16As with all mystery boxes,
08:18you have to use at least one ingredient from the box
08:21to create an amazing dish.
08:24And as a bonus, you have all these amazing herbs and spices.
08:28There are over 120 to choose from.
08:33And you must use at least one.
08:36Pantry and garden are closed,
08:38but you, of course, have your underbench staples
08:41to help bring everything together.
08:43You have 75 minutes to cook anything you like
08:46from anywhere in the world.
08:49We'll be tasting the 12 most appealing dishes today.
08:53With Rick's help, we'll be choosing the top four dishes.
08:57Whoever cooks them will be immune from tomorrow's elimination.
09:02I know it's super important to stay out of elimination,
09:05especially with an immunity pin.
09:07I don't want to be faced with that decision to have to play it,
09:09so I would love that immunity.
09:12Well, everybody, your time starts now.
09:17Here we go.
09:23Wow.
09:25We're going Mexican.
09:27Coriander. Where's the coriander?
09:31They're all spread out across completely different parts
09:33of the table, which is quite exciting.
09:35Yeah.
09:36The question is,
09:37how many spices will carnica take?
09:41At least eight.
09:42More.
09:43Herbs and spices. More.
09:44Coriander.
09:45Cumin seeds.
09:48I'm getting really excited for around the world week
09:51because I love backpacking.
09:52And with the spices,
09:53I feel like I'm in some giant market overseas.
09:56I absolutely love this challenge.
09:58Let's go.
10:00Woo!
10:01Yoo-hoo!
10:03Coriander.
10:05I'm like, you know,
10:06I'm a typical white girl.
10:07I wasn't brought up cooking a lot of spices at home,
10:10but now I love cooking a whole range of different cuisines.
10:15So, today, I'm drawing on a recipe that I've made in the past,
10:19and I know that it heroes a bunch of really delicious spices.
10:22Hey, Annabelle.
10:23Hi, Rick.
10:24Hi, Andy.
10:25Sorry.
10:26I'm happy to play second fiddle today, don't you worry.
10:29Uh, Rick fan?
10:30Huge.
10:31Yeah?
10:31I love your approach to seafood,
10:34but I'm not cooking seafood today.
10:36Good, good.
10:37So, I'm kind of going back to what I know,
10:39and what I know tastes good.
10:41Um, so, I've made a rough path,
10:43so I'm going to bake it and do, like, greens on the bottom
10:44with, like, a chamoula sort of spice paste,
10:47layer some potatoes on top, fold it,
10:48bake it like a pie galette thing.
10:50Yep.
10:51Yeah.
10:51I think it's clever, because you're sticking to what you know.
10:55Yeah.
10:55You know?
10:55Yes.
10:56It is simple.
10:59Yeah.
10:59With simple food, it has to be done perfectly.
11:02Okay.
11:02Just got to pull this off.
11:03Great.
11:03I will.
11:04I will.
11:04There you go.
11:05There you go.
11:07Thanks, guys.
11:07Good luck.
11:08Although my dish is a little simple,
11:10it's got this chamoula paste, which is, like,
11:13super spice-forward and really fragrant.
11:15It's got some paprika, some chilli, some sumac,
11:18cumin, and the stalks from the spinach.
11:22Hopefully, the combination of flavours that I've chosen today
11:25is enough to make the judges taste my dish.
11:28I want to win every day, but especially today.
11:30I want to impress Rick Stein.
11:36Oh, yeah.
11:37It's Around the World week, and that is banging,
11:40because that's an opportunity to show how I've grown up.
11:43Iru, paprika, garlic, onion.
11:45I'm Nigerian, so how can I show off some of those big flavours
11:48and those delicious concoctions that we have?
11:53Hi, Halalu.
11:54Hey, Lorna.
11:55What are you making?
11:56So I'm making a Nigerian-style lamb potato pie
11:59with a mango chutney.
12:02Oh, wow.
12:03Back home pies are, like, hand-held.
12:05Mm-hmm.
12:05You know, in that kind of, like, almost passing shape.
12:07Right.
12:07So tell us, did you manage to find your treasure of Nigerian spices?
12:13Yeah, I did find the Iru's in there, you know,
12:16getting cooked down with the lamb.
12:19Iru is a, like, fermented locust bean,
12:22so it's really punchy, kind of a little bit funky.
12:25So I'm hoping for some of that flavour to definitely come through.
12:28This one is really important to you with all those spices.
12:30Yeah, exactly.
12:31Just got to get it right.
12:32Amazing.
12:33I'm looking forward to trying it.
12:35I've made these pies before at home.
12:37You know, I make them really well.
12:38Probably enough.
12:39It takes me, like, a couple of hours at home,
12:41but I've got 75 minutes here,
12:44so I have to cook the lamb,
12:46and I've got to do the potatoes.
12:47I've got to do the pastry, make sure that's right.
12:50Finally, we'll have to come together and cook one more time in the oven,
12:53and I think I can do it if I move fast.
13:00Woo!
13:02I was happy when I walked in and saw all the spices and smelled it.
13:05It smells amazing.
13:06So really inspired today.
13:08Hey, Min, how you going?
13:09I'm good, how are you?
13:10Okay, tell me what you're making.
13:12So I'm making crab curry.
13:13Yes.
13:13So Malaysian-style, like, Southern Indian crab curry.
13:16Amazing.
13:16And I'm going to make, like, a spiral flatbread,
13:19almost like a spring onion pancake.
13:21Okay.
13:21And I'm going to put the spinach in there.
13:23Okay, okay.
13:24Are you excited?
13:25I'm very excited.
13:26Rick Stein's here.
13:27I love him.
13:28And he just loves good food.
13:30Yeah.
13:30You know, authentic good food.
13:31And that's what I love about it.
13:33Yeah, yeah.
13:33I think you're in a good space today.
13:35I am.
13:36I cook at home for myself and my wife and friend all the time.
13:39So fingers crossed.
13:40Good luck.
13:41Thank you both.
13:43I'm making my spice paste.
13:45I want it to be spicy now and a good balance of salty, sour and just a bit of sweetness.
13:52So I'm using a ton of spices today.
13:55In total, that's like eight to ten of them.
13:57I remember what they all are.
13:59I think I do pretty good curries.
14:01No one has complained about my curry before.
14:03So I think I have a bit of an advantage today.
14:09Time's flying.
14:11You have less than an hour, 55 minutes to go.
14:16I love using the shells of craft.
14:18Lovely flavour.
14:20I cannot believe that Rick is here.
14:22It's so surreal seeing him in person.
14:25Would you recommend a jus or more of an oil?
14:27He recommends you make that decision.
14:30Growing up, I watched all of his shows.
14:33Where are your family from?
14:34Sicily.
14:35Oh my gosh.
14:36Yes.
14:36Great, great respect.
14:37It was such amazing sources of inspiration to just like be a better cook.
14:42Rick is a lover of simple food.
14:45I eat temptation.
14:46I eat temptation.
14:47Sound like the gospel.
14:49Try.
14:51He's an absolute idol of mine.
14:53I just really want to impress him.
14:56There we go.
14:58I'm going to do a butterflied snapper crumbed with breadcrumbs, pureed English spinach and zucchini flowers as well.
15:07Oh my God.
15:08Of course in a mystery box to do that, I don't have breadcrumbs so I've got to make some bread
15:12first.
15:13On top of that, I have to butterfly and debone the snapper.
15:17That is what's going to take the most time for me today.
15:20I'm so worried about bones.
15:23It's already been 20 minutes and it's taken me so long to butterfly this fish.
15:28What's going on here?
15:30It seems so ambitious, but this is like probably my one and only chance to cook for Rick Stein.
15:35G'day Grace.
15:36Hi.
15:37Hello Grace.
15:38You got the old pin bones.
15:40It's happening.
15:41It's going to happen.
15:41I'm just so, so worried about time.
15:44Oh!
15:56What's going on here?
15:58I've been ambitious, but this is like probably my one and only chance to cook for Rick Stein.
16:02It's not my prettiest work, but that's okay.
16:05So I have to move on and hope there are no bones in this fish.
16:10That time has gone so fast.
16:13My plan is to crumb the fish in a breadcrumb, but to do that, I've got to make some bread
16:17first.
16:18I'm going to flatten the dough out into sort of a pizza-esque shape and I'm going to use a
16:23pizza stone just so that it can cook much faster.
16:27It's very risky, but I really want to impress the judges today and I really want to do well for
16:31Rick Stein, but also to be safe from tomorrow's elimination.
16:38I'm feeling so happy looking at the beautiful ingredients that I've got at my spices.
16:43Oh my God, I can't tell you how happy I am.
16:45I think it means so much to get tasted today because it's like when you think of India, you think
16:50of spices, you think of abundance of flavours.
16:53And if I'm representing something, I'm going to do justice.
16:59Hi, Kanika. How are you?
17:01I'm good.
17:01You've got more spices here than there were mystery box ingredients under that lid. What are you cooking?
17:06So I'm doing a South Indian Keralite fish fry.
17:11Oh, delish.
17:12So I'm going to serve it with mango patri and then I'm going to do the flatbread.
17:16I think what is going to be most important here and where our expectations are for you is immaculate spice
17:22work.
17:23Yeah.
17:23So do whatever you need to be able to focus.
17:25Yep.
17:27Normally spices, it's something that you would never get in a mystery box.
17:31So I'm feeling pretty confident.
17:33I've got my mango patri cooking and my flatbread dough resting.
17:38Now I'm going to lather my fish with all the spices and once it's properly marinated for at least like
17:4510 to 15 minutes, then I'm going to deep fry the fish.
17:48Oh my God.
17:49I'll be jumping with joy if I come to top four dish because I'm a big fan girl of him.
17:55Yeah, I feel like I'm in my zone right now.
17:58Oh, I am feeling a little bit overwhelmed.
18:02Surprised to see all the spices in the kitchen today.
18:05Oh, I'm like not entirely sure where this is going to take me.
18:09Today I'm making whole baked snapper.
18:12I'm going to make some passion fruit butter sauce, some potatoes and some pickled courgette.
18:19My pickles are pickling.
18:20But for today's challenge, we also need to use at least one spice.
18:26Okay, what kind of spice is this?
18:29Growing up in Estonia, I didn't get to experience many different cuisines.
18:34So I don't cook with a lot of spices.
18:37There's like 200 spices and I'm trying to figure out what works with passion fruit.
18:42Ooh, parsley.
18:43Then I see there is some Italian dried herbs.
18:46So I take some parsley, rosemary, oregano.
18:50I'm going to mix that for the fish marinade.
18:53I love that.
18:54I cut through the flares to make sure the flavours really penetrate the fish and put it in the oven.
19:01I'm feeling good.
19:02I really love the flavours of the dish.
19:04I think it's kind of like a little hum of spices here and there.
19:10Smells good.
19:11Some good ideas?
19:12Yeah, yeah.
19:13It's fascinating, really.
19:17We've got something good going.
19:19I'm super excited for Rick Stein's mystery box.
19:21He's known for his seafood dishes.
19:23So instantly I'm really drawn into the crabs.
19:28But seeing everyone else is cooking protein, I realise that it's my chance to do a dessert.
19:34Hi Casper.
19:35Hey, how are you guys going?
19:36Hi Casper.
19:38How do you feel about cooking for Rick Stein?
19:40Oh, super excited.
19:41I feel like I came out of the womb watching your videos.
19:43Oh my gosh.
19:45Yeah.
19:45I've been around for that.
19:46You've been around.
19:46Yeah, yeah.
19:47So what are you making?
19:49I'm doing dessert.
19:50So I've got a chilli mango ice cream on here.
19:54Right.
19:55Passion fruit granita in the blast chiller.
19:57I've pickled some of the mango peels as well.
20:00Oh.
20:00Have a little bit of a garnish on top.
20:01Yeah.
20:02I'm just going to make a little tamarind, caramel, passion fruit seed, crumb.
20:06So yeah, I think I'm, I'm pretty, I think pretty good.
20:10What do you think Rick?
20:11Well, I just love dessert.
20:12Is that anyone you've seen so nice?
20:14Yes.
20:14Oh wow.
20:15So um, great.
20:17Well Rick's excited so you're on the right track.
20:19Good luck.
20:19Thanks guys.
20:20Today I'm taking inspiration from Thailand or South East Asia where you do get these sweet
20:26sort of salt, chilli numbers to go on your fresh fruits.
20:30So I want to be balancing the heat of the chilli while still keeping it all really bright,
20:35zingy.
20:36There is a bit of a puzzle here.
20:38So I want to make sure that I'm tasting every element so I can put together the perfect
20:43dish.
20:43It's nice.
20:44That's the granita.
20:45You're officially halfway there.
20:4837 and a half minutes to go.
20:52Ah.
20:53Woo.
20:57Everything is very specific today.
20:59Now I want it.
21:03Dear Lord.
21:04Did that happen?
21:06You always bloody flustered and you always do very well.
21:08My dish is a Stilton and spinach stuffed zucchini flour on a chickpea spread.
21:16Come on.
21:18Oh my god.
21:19You alright?
21:20It's banging.
21:21Banging?
21:21Good.
21:21Good.
21:22My plan is to make a Sri Lankan vibe fish curry served with some lightly spiced fried potatoes
21:29and the zucchini flour.
21:31We're in cooking in close quarters here, man.
21:33Yeah.
21:33As usual.
21:34That's what we do.
21:37Oh, why do you drip so slow?
21:38Good.
21:39I'm making a Qingdian lamb noodle soup with kind of like grilled lamb on top.
21:45I'm going to cook it until I have to plate it.
21:46You know, that's the only way that I'm going to get maximum flavour.
21:49Oh my god.
21:51It's frozen pastry solid.
21:54My North African potato and spinach pie is coming together.
21:58I've made my own rough puff pastry.
22:00I've got that spiced spinach and then I'm going to finish it with little bits of potato
22:04over the top.
22:05Good.
22:06Good.
22:06It's just like a little pastry galette, right?
22:09I don't want to talk it down, but like, you know, it's not the most exciting dish.
22:12Vegetables have a reputation for being a little bit boring.
22:16So that's kind of playing in the back of my mind.
22:19Sorry.
22:21Um.
22:23I may have played it a little bit too safe today.
22:26I don't know if I've done enough to impress the judges.
22:32Ah!
22:32We've only got 30 minutes to go.
22:35And so I need to think about a way that I can make this pie more appealing.
22:40Um.
22:41I'm going to try and make a ricotta.
22:44Just to, like, sort of add a bit of, like, a fatty element to it.
22:47And then make a nice little passion fruity sauce sitch.
22:50Um.
22:50See if that goes.
22:52And then I'm just going to try and make it as pretty and as yummy as smelling and looking as
22:56possible
22:57so that when they walk past they're like, oh yeah, I want to taste that.
22:59It's very wet.
23:04Five minutes.
23:04I love this challenge.
23:06I love when we're wearing a white apron and there's no, like, really negative consequences.
23:09I'm trying some flavours I've never, like, combined before so I'm like, ugh.
23:13Hopefully it works.
23:14Um.
23:14I'm going to do an eclair with a cardamom and vanilla cream.
23:16Gosh, you get a good workout in this kitchen, don't you?
23:19A mango compote and then if I can make it work, a rose petal cream on top as well.
23:25Happy.
23:28Vinnie.
23:29Hello.
23:29What's it going on?
23:30So today, yeah, I'm doing like a Middle Eastern spiced lamb.
23:34Made some tahini with some white sesame seeds and I've got some chickpeas boiling to make some hummus.
23:37And maybe make a passion fruit molasses type of vibe.
23:40I like this.
23:41It's the strength.
23:43It's thinking it through.
23:44Yeah.
23:45With no panic I could say.
23:48It's pretty important I stay out of elimination.
23:50I don't want to have to face the decision of using my pin or not.
23:53I would rather just rest easy.
23:55So I am doing a chew pastry with some wattle seed and some mango and passion fruit.
24:01Oh, it's like a flower shape.
24:03Yeah.
24:03Oh, sick.
24:04You do not want to be in that elimination tomorrow.
24:07You have 25 minutes to go.
24:14Oh, is that the one?
24:2025 minutes to go.
24:21The lamb has finished in the pressure cooker.
24:24Spot on.
24:25My short crust is good to go.
24:26And so I want to start to assemble the handheld pies.
24:30Pie needs literally like 23 minutes, I would say, which is in one minute's time.
24:34So it's very, very, very tight.
24:37Gosh.
24:38But I check on the potatoes and they aren't cooked all the way through.
24:42Ah.
24:44I'm in trouble here.
25:00Ah.
25:02I know I'm running out of time here.
25:04I only need to get this pie in the oven.
25:06But the potato is still going.
25:07I need to pivot.
25:10I decide to fill the pastry with just lamb.
25:14Very, very, very tight.
25:16I get my pie in the oven and I just hope, against all hope, that it cooks.
25:21I'm going to leave my pies into the very last second.
25:24Make sure they get on the plate, for sure.
25:26And then I'm going to rethink how I incorporate the potato.
25:29So I might just do it as a bit of a messy eat or kind of go on top.
25:31I decide to make the potatoes part of the chutney to keep that sweet and salty flavour combination.
25:37I'm hoping that it still tastes like all the classic Nigerian pie.
25:45Oh my God, it's so exciting to have Rick Stein.
25:47I've been watching him since I was a kid.
25:49I'm going Mexican today.
25:51So I've cooked the lamb.
25:53We've got some roasted chickpeas.
25:55Tortillas.
25:56Passion fruit sour cream.
25:58Yeah, it's a fun day in the kitchen.
26:00The bill is a spice, hey?
26:02Yeah.
26:03I want to be creative today because only a few dishes get tasted.
26:05So I'm going to be going with a mango and cardamon custard.
26:10Passion fruit creme patte.
26:12And I'm going to serve it in basically the mango skin that's going to be frozen.
26:16And hopefully I can turn it into a creme brulee at the end.
26:21Petro.
26:22Hey, how's it going?
26:24I'm making lamb cigars.
26:26And I'll serve it with the sumac and mayonnaise.
26:30You're making your own filo?
26:31Yeah, yeah, yeah.
26:32I make my own filo dough.
26:34But the filling is definitely a Middle Eastern vibe.
26:36I like it.
26:40Oh, man, that looks epic.
26:43I think today is just cooking things that I love to cook and I love to eat.
26:48So I'm quite confident.
26:52I'm taking a lot of time to nurse the curry, adjusting the flavors, the saltiness, the sourness.
27:00The crab is cooking in the curry.
27:03And then in the meantime, I'm also working on a flatbread.
27:08The spiraling and the melted butter between the layers will create a very flaky flatbread.
27:15So you can mop up that curry sauce.
27:17Like, it's Rick Stein.
27:18I really want him to taste my food and he loves his curries.
27:22So hopefully, I'll get a taste of today.
27:24Hot, hot, hot, hot, hot, hot.
27:27Okay, guys.
27:28You have 15 minutes to go.
27:31All right.
27:31Andrea!
27:36It's out of my comfort zone today with all of these spices.
27:39So I've stuck to my strings.
27:43Italian coastal flavors.
27:44My fish is in the oven.
27:46My potatoes are almost ready.
27:48I'm going to use fennel salt to take it on a whole another level.
27:53Okay.
27:56And now I'm making the passion fruit butter sauce.
27:59I want it to be very fresh and vibrant.
28:03Something that will help lift the whole dish together with the fish.
28:06We don't really have any lemons and limes.
28:09So I'm kind of trying to infuse a bit of acidity into passion fruit.
28:13I think it's going to be quite tough to balance it and make it really impressive.
28:17But if I can pull that off, I think I might be one of the top dishes.
28:26Indians never say no to spice.
28:28So I love this challenge.
28:30I've got my fish fried and I've got my mango patchy done.
28:34I'm just going to straight pop to the curry now.
28:38For my spinach curry, using the spice mix that I've used for my fish.
28:42So I've got tamarind, asafoetida, the mustard seeds and the chili balls.
28:47It's going to be an earthy kind of flavor, which is going to bring this dish together.
28:53I know that Rick Stein loves Indian food, especially when it has to do with spices.
29:00Also, I think making a curry is the best way to get tasted.
29:07That looks good.
29:08I'm feeling really confident.
29:09All the flavors in my dessert are like exactly how I want.
29:13Nice.
29:13The green mango powder has made the crumbs really zingy.
29:16It's almost like sherbet.
29:17So it goes perfectly with the heat of the chili in the ice cream and the freshness of that passion
29:21fruit, granita.
29:24Final thing I need to finish is my tamarind caramel.
29:28It's worked for me really well before with Jimmy Barnes cook.
29:32The tamarind kind of brings this tar acidity and some nice bitter notes in there as well.
29:38It'll be really nice and balanced.
29:41It's a really unique dish and because the judges are only going to taste 12, I'm hoping it stands out.
29:56I'm really excited to cook for Rick Stein.
30:00I've got my spinach on the plate and my bread crumb is ready.
30:04To be honest I'm so worried about time.
30:06You've got to hurry up.
30:08Only five minutes to go.
30:10Let's go!
30:12Oh my god.
30:13I am freaking out.
30:15I still need to cook the fish.
30:18This is not going to cook.
30:28Oh man.
30:30It's disgusting.
30:44This is seriously not enough time for this fish.
30:56I'm freaking out.
30:58Oh my god.
30:59Okay.
31:00it would just be so devastating to serve Rick Stein raw fish I would just be so
31:07heartbroken trust me you want a top four dish you've only got two minutes to go
31:26oh man fish is done it's time to get my pie out the oven I hope it was enough time
31:35to get the cook
31:35right on them I've got the potatoes in there chutney it has that like a sweet and saltiness
31:42what I was going for I'm just hoping that I have done enough
31:52yeah we'll see we quick quick quick times ticking down my pie is going to come out of the oven
32:01at the
32:01final moment I've got like a little jug of my passion fruit juice on the side and then my
32:07ricotta it's super smooth it's a little bit looser consistency but that's what I was going for
32:13I just hope I've done enough
32:31I just am really worried the fish isn't cooked I think we could be just there
32:37okay guys
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34:17Yeah.
34:31Yum.
34:33What was that, Rick?
34:35Yum.
34:37I just thought it was the cornucopia of delight.
34:41Woo-hoo! Thank you, Rick.
34:44I just love the chilli.
34:46That ice cream was fantastic.
34:48The granita was fantastic.
34:50The crumb was fantastic.
34:52And that little bit of bitterness in the caramel.
34:56It's just a very, very lovely food.
34:59Thank you so much.
35:00It is unbelievably, mind-blowingly delicious.
35:07That mango ice cream is so luscious and silky
35:12just as you think it's going to kind of ease away,
35:15you get the hit of that chilli.
35:17It just ricochets all around your tongue
35:18and the roof of your mouth.
35:19And the last thing you get is that heat.
35:22And it's really, really lovely.
35:24It's not overpowering at all.
35:25I would have really appreciated a bigger serve.
35:30There's a lot of ingredients you used in there
35:32that are very much part of my childhood.
35:35Like the tamarind and the umcha.
35:37And it reminds me of the street food stuff
35:39of like dipping fruit into like salt.
35:42It had that kind of feel about it,
35:45but then in a high-end dish.
35:47I think the thing that is really special about this dish
35:50is it is completely original.
35:53It just requires someone with a very unique way
35:56of thinking about food to create that.
36:01Come here. I want to take it.
36:03Oh, I love it.
36:04Like seriously, bro.
36:06That, like, you win this competition
36:09with plates like that.
36:10Like, I'm not joking.
36:12I am astounded that you could do that
36:17in our second mystery box challenge
36:19with a bunch of random ingredients.
36:26Honestly, like, it's perfect, mate.
36:29And it's so inspiring
36:30that we're so early in the competition
36:32and you're not only thinking about dishes like that,
36:34but like executing it to such a high level.
36:41I can see this is a big moment for you.
36:44How are you feeling?
36:45Oh, it's crazy.
36:46Like, I wouldn't be...
36:47I don't think I'd be cooking dishes like this, you know,
36:50a few months ago without everyone around here as well.
36:52It's very inspiring.
36:54Um, and all the feedback you guys give
36:56just over the last, like, few weeks.
36:57I've learnt so much.
37:00Um...
37:01Yeah.
37:01It's...
37:02I'm really enjoying being here.
37:04Keep pushing.
37:05Keep going.
37:06Because, like, tasting that dish,
37:09you've got the talent to win this thing.
37:12Thank you so much.
37:18It's extremely validating
37:19to be hearing this high praise from people
37:22that I really look up to and respect.
37:24That's awesome.
37:25Thank you so much.
37:26It makes me feel all warm and fuzzy
37:28and this was really a huge confidence booster
37:31that I am meant to be here.
37:33Wow, lucky I have the tissues, hey?
37:34Oh, my God.
37:37We'd love to taste your dish.
37:39Olalu!
37:44I'm relieved to have a pie that's cooked.
37:48I had to pivot and make the potatoes part of the chutney.
37:52I'm just hoping that I've done enough with the flavours.
38:07I've made a Nigerian meat pie with a mango and potato chutney.
38:14The spices...
38:15I know there's paprika and onion and garlic,
38:17some white pepper, ginger and cumin seeds.
38:20I also did use the iru, so, um,
38:22that's fermented locust bean.
38:24OK, let's try it out.
38:25Let's try it out.
38:42Uh, Olalu, I dug the mango chutney.
38:46I thought it went really well with the pastry.
38:48A slight hint of the spices in there was a really delicate touch too.
38:53But I didn't get any potato,
38:55so I don't know if that was a good thing or a bad thing.
38:58I got absolutely bugger-all meat.
39:02It was just lacking for me, unfortunately, mate.
39:05I think you did need the potato in there
39:07because then it would have had that kind of pasty effect
39:10where that starch was holding all that meat together
39:12and it's still sort of a nice mouthfeel
39:15because it's just a little bit dry
39:16and there's sort of quite a few empty pockets
39:18where there's nothing between the meat.
39:20So it was a shame that you just had to rejig,
39:22but it's still a really commendable little pivot.
39:26I just thought the ratio of pastry to filling
39:29was not enough filling.
39:31And I like the mango.
39:33You just need a bit more tart,
39:35a touch more acidic,
39:37but a nice dish.
39:39APPLAUSE
39:46Next dish we'd like to taste...
39:53..is Eliano.
39:57I was kind of scared taking up the spice challenge,
40:00so I wanted to play to my strengths
40:02and use talian herbs.
40:04I love the flavours.
40:06I hope I've done enough to win a top dish today.
40:10Well, hello.
40:13I made whole-baked snapper
40:15with rosemary, oregano, fennel seeds and parsley,
40:21some potatoes with fennel salt,
40:24pickled zucchini,
40:27and passion fruit butter sauce.
40:30When I walked in today,
40:32I was actually pretty intimidated
40:34because I'm not very used to work with a lot of spices,
40:38so I wanted to make something Italian
40:40and really kind of heroes the ingredients.
40:44I'm really excited to see how this passion fruit sauce
40:46goes with the fish.
40:47Shall we taste?
40:48Yeah.
40:48Thanks.
40:53Eliana.
40:54Yeah?
40:54How do you think the fish is cooked?
40:58I hope it's cooked well.
41:00Well?
41:03I'm getting so much joy pulling it off the frame.
41:08Because it is so perfect.
41:11It's getting that absolute point...
41:13Yeah.
41:14..where it's still very full of juice,
41:17but it's coming away from the bone.
41:19It's beautiful.
41:20Oh, my gosh, I'm so unhappy.
41:37Well, I...
41:37I thought the potatoes were great.
41:41As soon as I tasted the potatoes,
41:43I thought,
41:43this is somebody who knows how to cook, you know?
41:45They're just beautifully flavoured.
41:48The fish perfectly cooked.
41:51And the coating was fabulous.
41:53What I actually really like is you left all the fins on.
41:57Mmm.
41:58And it just looks great.
41:59I've sort of thought, why cut them all off, you know?
42:03It's really good.
42:04I agree.
42:05The potatoes are unbelievable.
42:08And what is amazing is how you've managed to nail that snapper.
42:14I mean, you can see, this is exactly perfection.
42:19I think your sauce is magic.
42:23It's just so bright and buttery and perfectly silky in its consistency.
42:27And I think that's really clever.
42:31You're honest that, you know, spices aren't really your forte and your skill set,
42:36but you're really good at the F word.
42:40Flavour.
42:42Flavour.
42:44Like, it is effortless to you.
42:45And that is such an advantage in a mystery box challenge.
42:49Once you get the right ratio of, like, sauce, fish, potato, heaven.
42:55Oh, thank you so much.
43:03Well done.
43:04Thank you, thank you.
43:08Next dish, Vinny.
43:14It's a four quarter of lamb that's been spiced and I've braised it as well.
43:17And then there's some hummus.
43:21I wanted this to be good and you've done a really good job, mate.
43:25The lamb is cooked so well.
43:26It is just pulling away from the bone.
43:29The hummus was a genius idea.
43:32Pat.
43:35I've made a whole fried snapper with curry sauce and some lightly spiced potatoes.
43:41That fish, it was just presented so beautifully and the potatoes are amazing.
43:49I'm waiting and hoping to get tasted, but everyone's doing like super elaborate, beautiful dishes.
43:56Emily.
43:58So I have made a Xinjiang lamb noodle soup.
44:02Noodles were beautifully made.
44:04So thin and silken.
44:06The lamb was cooked really beautifully and actually the marinade was spot on.
44:10And I think you can't help but compare yourself.
44:13Right.
44:13Next one is Annabelle.
44:15Annabelle.
44:16Yeah!
44:18I played it safe today.
44:20I still have that self doubt in the back of my mind that maybe I haven't done enough.
44:36Annabelle, what have you made?
44:37I have made a North African spinach and potato pie.
44:44With a loose ricotta and then some passion fruit.
44:48So what spices did you use?
44:50I used, ooh, gotta remember them all.
44:53Paprika, coriander seeds, cumin, chilli flakes, some sumac and then some parsley.
45:01Wow.
45:02Let's have a go.
45:22Okay, Annabelle, what you did is supposed to be rustic, simple and it is, it's absolutely delicious.
45:35And what amazes me even more is quite light and the middle is tender and moist.
45:44I think I would say it is flawless.
45:48Thanks.
45:49Yes, Annabelle, I really enjoyed that.
45:52It's very vividly spiced.
45:54It tastes like a North African dish.
45:57Oh, cool.
45:58I do think in the absence of lemon, your use of passion fruit works a treat.
46:04So I enjoyed it.
46:05I can imagine having that somewhere in Morocco for breakfast.
46:09Thanks.
46:10The first thing that stands out is that beautiful pastry.
46:12You've made it really well.
46:14It's cooked perfectly.
46:15It's got really nice layers, you can see, on the side.
46:19I think the sauce, you could have left quite sweet because I kind of yearned a little bit
46:23for that salty, sweet, sour pull.
46:26Yep.
46:26But apart from that, I think it was one of the better examples of how the passion fruit's
46:31been used today.
46:32Okay.
46:33Great work on, like, not trying to overdo it.
46:37The restraint here is evident, but what you have done is you've given us beautiful earthy
46:42English spinach loaded with those spices, not overdone either, and very well cooked down
46:49as well.
46:49And then the beautiful potatoes laid on top just gave it a point of difference.
46:52Simple cooking, done really, really well, can get you places in this kitchen.
47:00My God.
47:01I'm stoked with the feedback from the judges.
47:03Like, wow, Rick Stein liked my food.
47:06I think I have a chance to win immunity today.
47:10Next dish we'd love to taste is mince.
47:16I think I put up a really good curry today, but obviously I'm a bit nervous as well,
47:22because Rick Stein loves India.
47:24He loves his curries.
47:26Hopefully today the flavors are all there and balanced.
47:30Whoa, look at this.
47:31Hello, hello, hello.
47:34Min, tell us what you've made.
47:37I've made crab curry with a spiral spinach fabric.
47:42Did you use quite a few spices?
47:44I used just a few.
47:47I think it was like eight to ten spices in total.
47:50So you kind of went ham.
47:52Yeah, yeah.
47:53There is chilli, cumin, coriander, turmeric, garlic, ginger, onion, powders, and curry leaves.
48:00Well, we can't wait to dig in.
48:02Shall we go?
48:02Yes, please.
48:25Min, that is a really beautiful dish.
48:30You can tell it's a very balanced spice paste that you've made.
48:35It's intense.
48:37But that pancake, roti, whatever you want to call it, is spectacular.
48:43It is so good.
48:46As soon as we get this crab, which is perfectly cooked, and the liquid and the sweetness and the gentle
48:56flesh into the curry.
48:59Oh, my God.
49:02That is the best flatbread I've had for years.
49:08It's just the layering of it, the lightness of it.
49:12And I guess that the sauce is a bit intense, but who cares?
49:16Because it's such great to use that bread to mop up that fantastic curry.
49:21Well done.
49:22Thanks, Rick.
49:29I'm so relieved on the feedback.
49:31I can't believe it.
49:33Rick loving my curry means so much to me.
49:36And I think I have a chance at the top four today.
49:39Nice.
49:39Best flat Brody's had.
49:42Next stop.
49:53Jacques.
49:55Mmm.
49:56Intriguing.
49:58They've done a mango passion fruit creme brulee with cardamom.
50:04Jack, I dug it flavour-wise.
50:06Beautiful and fresh.
50:07You do get the slightest hint of cardamom.
50:09I probably would have just liked a little bit more.
50:13Look, you were so close on that creme pat.
50:15It is like the slightest bit grainy, but I feel like you've done a pretty good job.
50:19The next dish we'd love to taste is from Petra.
50:28I've made lamb cigars with sumac and dried mint mayonnaise.
50:34Well, I mean, it's very tasty.
50:36It's like downside is the filo pastry.
50:39It's a bit thick.
50:40Okay, next stop.
50:43Today I'm hoping to get tasted.
50:45Because the spice challenge is really up in my alley.
50:49Anna.
50:53But I am starting to feel worried I might not get tasted today.
50:59I have made you eclairs.
51:01It has a vanilla cardamom creme pat and a rose petal cream.
51:10Anna, this is a delight.
51:14Oh, good.
51:15Your choux paste, well proportioned, consistent, very well cooked, beautiful colour.
51:21You're crackling, make the ring, but please be careful with the salt.
51:29So there are 12 people getting tasted today.
51:32Anna's have only got one chance left to impress Rick Stein.
51:36And I really hope it's me.
51:39Next up, we'd like to taste the fish dish from...
51:58Next up, we'd like to taste the fish dish from...
52:05Grace.
52:10Oh, my dish is getting tasted by Rick Stein.
52:14Such a dream come true.
52:16Oh, that looks good.
52:21I'm so happy with my concept and my idea.
52:24I would love to win immunity today.
52:27I just hope that my fish is cooked.
52:29Grace, Grace, Grace, what have we got here?
52:32So I've done a crumbed snapper.
52:35A fresh puree of the English spinach.
52:38And then some zucchini flowers on top.
52:41Spice, what did you choose?
52:43So I've done coriander seeds, fennel seeds and black pepper.
52:47To the eye it looks very simple, but there was a fair bit of work that went into this.
52:50Yeah, yeah. So I had to make the bread to make the breadcrumbs.
52:53Obviously I had to butterfly the fish.
52:55Just really wanted to spend lots of time doing that to make sure there was no bones in there.
53:01Is the fish cooked?
53:04I hope so.
53:05I obviously was right down to the wire.
53:07Oh, wasn't it?
53:08So my fingers are crossed.
53:10One way to find out.
53:12Ah!
53:25Pretty good.
53:26It's pretty good.
53:27Pretty good?
53:28It's good.
53:28You're bad.
53:28You're bad.
53:57You're bad.
53:58You're bad.
54:00I love that little spice blend on top.
54:03When you got like a pop of the coriander seed, a pop of the fennel seed, I dug it hard.
54:08It was enough to know that there was spice in it, but they definitely just played like a nice little
54:14role throughout the dish and didn't overpower it.
54:16Great work on what is absolutely simply delicious.
54:21To be honest, it's just made me smile that dish.
54:25It's cheered me up no end.
54:26I love food and a dish that makes me smile is what my life's all about, to be honest.
54:41That's like what you said.
54:44That's like what I always say about food and like how I always want to feel what I'm eating.
54:50And I feel like I learned that from you.
54:54So, um, that was super cool.
54:58Nice, Grace.
54:59Thank you so much.
55:07That's crazy.
55:13What an incredible first day of Around the World Week.
55:16The moment you guys walked into the kitchen and those spices hit your noses, you knew exactly what we were
55:22up to.
55:24Rick, you set them up beautifully with the ingredients you brought in today.
55:27Do you think so?
55:28I do.
55:29How do you think they went?
55:30Well, I was actually rather pleased with myself actually.
55:35I knew it.
55:36Because I just noticed that you used everything.
55:38And I just thought that there was a naturalness about all the dishes really.
55:42You didn't try too hard.
55:44Because at the end of the day, it's all down to the flavour.
55:46And a lot of those flavours were really not forced.
55:51And the use of spice was not forced.
55:54So I've had a thoroughly enjoyable day.
55:56But more importantly, I think you're really good.
56:00Aww.
56:02Guys, put your hand together for Chef Rick Stein.
56:06Rick Stein!
56:16We tasted 12 of the most appealing dishes, and let me say the standard was excellent.
56:23But we could only choose four to be safe from tomorrow's elimination.
56:30If I call your name, please step forward.
56:34Casper.
56:39Your dish was totally unique.
56:41And if you keep cooking like this, you're going to go fine to the competition.
56:45Oh, thank you.
56:46Grace!
56:53Your dish was really clever.
56:56This was exactly the kind of cooking we were hoping to see today.
57:00Min!
57:07The curry was intense, but when married with that perfectly cooked crab and exceptional flatbread, you won us over.
57:16And the final dish celebrated every ingredient in its purest form.
57:21The cook was clever, precise, and their fish was done perfectly.
57:28Aliona!
57:43Casper, Grace, Min, and Aliona, you four will be safe up on that gantry tomorrow with not a worry in
57:51the world.
57:52The rest of you, you'll be cooking and a massive all-in elimination.
57:58So go get some rest, you're going to need it.
58:01Good night.
58:02Well done, everybody.
58:11Well done.
58:14Tomorrow night, around the world week continues with five countries and five secret ingredients.
58:23Oh!
58:26Are you all kind of bricking it?
58:27I got nervous.
58:28It could be their ticket to safety.
58:31Black apron today.
58:32There's no room to hide.
58:33Or their return trip home.
58:36Oh, dear Lord.
58:38I'm freaking out.
58:39Oh, my God.
58:40It's not coming together.
58:41Tanaka, breathe.
58:42Breathe.
58:42I'm gone.
58:43I'm gone.
58:44I'm gone.
58:44I'm gone.
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