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2026.S18E17 >>> https://dai.ly/xaa4pts
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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.
30:31This is seriously not enough time for this fish.
30:31I don't get this fish cooked.
30:32I basically don't have a dish.
30:34Hurry up, hurry up, hurry up, hurry up.
30:44This is not going to cook.
30:49Oh man, I'm stressing.
30:52This is seriously not enough time for this fish.
30:56I am freaking out.
30:58Oh my god.
30:59okay it would just be so devastating to serve Rick Stein raw fish I would just
31:06be so heartbroken trust me you want a top four dish you've only got two minutes
31:14to go
31:26oh man fish is done it's time to get my pie out the oven I hope it is 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
32:16get it on the plate 30 seconds left
32:20I think it's all right
32:32I just am really worried the fish isn't cooked I think we could be just there
32:37okay guys
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33:45is Gaspar. I'm really really proud with what I've put up this probably could be
33:53one of my most unique dishes in the kitchen so far and so I think I do have
33:59a real good shot at immunity today.
34:04Gaspar what have you made? I've done a mango ice cream with chilli and galangal
34:10and a passion fruit granita and then I've also got a tamarind caramel it's
34:16definitely intriguing yeah
34:32yum what was that Rick? yum I just thought it was the cornucopia
34:40of delight thank you Rick I just love the chilli that ice cream is fantastic the
34:48granita is fantastic the crumb was fantastic and that little bit of
34:54bitterness in the caramel it's just a very very lovely food thank you so much it
35:01is unbelievably mind-blowingly delicious that mango ice cream is so luscious and
35:11silky and just as you think it's gonna kind of ease away you get the hit of that
35:16chilli it just ricochets all around your tongue and the roof of your mouth and the
35:20last thing you get is that heat and it's really really lovely it's not overpowering
35:25at all I would have really appreciated a bigger serve there's a lot of
35:31ingredients you used in there that are very much part of my childhood like the
35:36tamarind and the umcha and it reminds me of the street food stuff of like
35:39dipping fruit into like salt it had that kind of feel about it but then in a
35:46high-end dish I think the thing that is really special about this dish is it is
35:51completely original it's just requires someone with a very unique way of
35:56thinking about food to create that
36:01come here honestly I love it oh like seriously right thank you that like you
36:08win this competition with plates like that like I'm not joking I am astounded that you
36:15could do that in our second mystery box challenge with a bunch of random
36:21ingredients
36:26honestly like it's perfect mate and it's so inspiring that we're so early in the
36:31competition and you're not only thinking about dishes like that but like
36:35executing it to such a high level I can I can see this is a this is a big moment
36:43for you how you feeling oh it's crazy like I wouldn't be I don't think I'd be
36:48cooking dishes like this you know a few months ago without everyone around here
36:52as well it's very inspiring and all the feedback you guys give just over the last
36:56like few weeks learn so much yeah it's I'm really enjoying being here keep pushing keep going because
37:06like tasting that dish you have the talent to win this thing
37:17it's extremely validating to be hearing this high praise from people that I really look up to and
37:23respect that's awesome thank you so much makes me feel all warm and fuzzy and this was really a
37:29huge confidence booster that I am meant to be here well lucky I have the tissues hey oh my god
37:37I'd love to taste your dish I'm relieved to have a pie that's cooked I had to pivot and make
37:49the
37:49potatoes part of the chutney I'm just hoping that I've done enough with the flavors I've made a Nigerian
38:09meat pie with a mango and potato chutney the spices I know there's paprika and onion and garlic some white
38:17pepper ginger and cumin seeds I also did use the iru so that's fermented locust bean okay let's try it
38:25out
38:41uh
38:42uh
38:43I thought I dug the mango chutney I thought it went really well with the pastry a slight hint of
38:49the spices
38:50in there was was it was a really delicate touch too but I didn't get any potato so I don't
38:56know if that
38:56was a good thing or a bad thing I got absolutely bugger all meat it was just lacking for me
39:03unfortunately
39:03no I think you did need the potato in there because then it would have had that kind of pasty
39:09effect
39:10where that starch was holding all that meat together and it's still sort of a nice mouthfeel
39:14because it's just a little bit dry and there's sort of quite a few empty pockets where there's
39:19nothing between the meat so it's a shame that you just had to rejig but it's still a really commendable
39:24little pivot thank you I just saw the ratio of pastry to filling was not enough filling
39:31and I like the mango you just need a bit more tart touch more acidic but a nice dish
39:46next dish we'd like to taste
39:53is Eliana
39:57I was kind of scared taking up the spice challenge so I wanted to play to my strengths and use
40:03talent herbs
40:05I love the flavors I hope I've done enough to win a top dish today
40:10well hello I made whole baked snapper with rosemary oregano fennel seeds and parsley some potatoes with
40:22fennel salt pickled zucchini and passion fruits butter sauce when I walked in today I was actually
40:33pretty intimidated because I'm not very used to work with a lot of spices so I wanted to make
40:39something Italian and really kind of heroes the ingredients I'm really excited to see how this
40:45passion fruit sauce goes with the fish so shall we taste yeah thanks
40:53Eliana yeah how do you think the fish is cooked
40:58I hope it's cooked well well I'm getting so much joy pulling it off the frame
41:08because it is so perfect it's getting that absolute point yeah where it's still very
41:16full of juice but it's coming away from the bone it's beautiful oh my gosh I'm so unhappy
41:36well I thought potatoes are great as soon as I tasted potatoes I thought this is somebody who knows
41:44how to cook you know they're just beautifully flavored the fish perfectly cooked and the coating was
41:52fabulous what I actually really like is you left all the fins on and it just looks great
41:59I've sort of thought why cut them all off you know it's really good I agree the potatoes are
42:06unbelievable and what is amazing is how you managed to nail that snapper I mean you can see this is
42:16exactly perfection I think your sauce is magic it's just so bright and buttery and perfectly silky in
42:27its consistency and I think that's really clever
42:31you're honest that you know spices aren't really your forte and your skill set but you're really good
42:37the f-word for labor for labor why it is effortless to you and that is such an advantage in
42:47a mystery box
42:48challenge once you get the right ratio of like sauce fish potato heaven oh thank you so much
43:03thank you thank you thank you next dish
43:14it's a four quarter of lamb that's been spiced and I've braised it as well and then there's some hummus
43:21I wanted this to be good and you've done a really good job mate the lamb is cooked so well
43:26it is just
43:27pulling away from the bone the hummus was a genius idea thank you pat
43:35I've made a whole fried snapper with a curry sauce and some lightly spiced potatoes
43:41that fish it was just presented so beautifully and the potatoes are amazing I'm waiting and hoping
43:51to get tasted but everyone's doing like super elaborate beautiful dishes Emily
43:58so I have made a Xinjiang lamb noodle soup noodles were beautifully made so 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 right next one is Annabelle
44:18I played it safe today I still have that self-doubt in the back of my mind
44:23that maybe I haven't done enough
44:36Annabelle what have you made I have made a North African spinach and potato pie with a loose ricotta and
44:46then some passion fruit
44:48so what spices did you use I used I used gotta remember them all uh paprika coriander seeds cumin
44:57chili flakes some sumac and then some parsley wow let's have a go
45:22okay Annabelle
45:23what you did is supposed to be rustic simple and it is
45:29it'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 thank you thanks yes Annabelle I really enjoyed that
45:52it's very vividly spiced it tastes like a North African dish oh cool I do think in the absence of
46:00lemon your use of passion fruit works a treat thank you so I enjoyed it I can imagine having that
46:06somewhere in Morocco for breakfast thanks the first thing that stands out is that beautiful pastry
46:12you've made it really well it's cooked perfectly it'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 for that
46:24salty sweet sour pull yep but apart from that I think it was one of the better examples
46:29of how the passion fruit's been used today okay thank you great 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 as well and then
46:50the beautiful potatoes laid on top just gave it a point of difference simple cooking done really
46:54really well can get your places in this kitchen thank you thank you my god I'm stoked with the
47:02feedback from the judges like well Rick Stein liked my food I think I have a chance to win immunity
47:08today
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 because
47:22Rick Stein loves India he loves his curries hopefully today the flavors are all there and balanced
47:34Min tell us what you've made I've made crab curry with a spiral spinach fabric
47:43did you use quite a few spices I used just a few I think it was like eight to ten
47:49spices in total
47:50so you kind of went ham yeah yeah there is chili cumin coriander turmeric garlic ginger onion
47:58powders and curry leaves well we can't wait to dig in should we go yes please
48:25min that is a really beautiful dish you can tell it's a very balanced spice paste that you've made
48:35it's intense but that pancake roti whatever you want to call it is spectacular it 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 oh my god that is the best flat bread 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 because it's such great
49:18to use that bread to mop up that fantastic curry well done thank you thank you
49:29i'm so relieved i'm gonna think back i can't believe it rick loving my curry means so much to me
49:36and i think i have a chance at the top four today mate best flat roadies happen next stop
49:53jack
49:58i've done a mango passion fruit creme brulee with cardamom
50:04jack i dug it flavor wise beautiful and fresh you do get the slightest hint of cardamom i probably would
50:10have just like a little bit more look you were so close on that creme pat it is like the
50:16slightest
50:16bit grainy but i feel like you've done a pretty good job the next dish we'd love to taste
50:23is from petro
50:28i made lamb cigars with sumac and dried mint mayonnaise well i mean it's very tasty
50:36it's right downside it's a pillow pastry it's a bit thick okay next up
50:43today i'm hoping to get tasted because the spice challenge is really up in my alley
50:49but i am starting to feel worried i might not get tasted today
50:58i have made you eclairs it has a vanilla cardamom creme pat and a rose petal cream
51:10anna this is a delight oh good
51:16your shoe paste well proportioned consistent very well cooked beautiful color
51:22your crackling make the thing but please be careful with the salt
51:29so there are 12 people getting tasted today and so i've only got one chance left to impress rick
51:35stein and i really hope it's me next up we like to taste the fish dish from
52:10oh my dish is getting tasted by rick stein such a dream come true oh that looks good thank you
52:21i'm so happy with my concept and my idea i would love to win immunity today i just hope that
52:28my fish
52:28is cooked grace grace grace what have we got here so i've done a crumbed snapper a fresh puree of
52:37the
52:37english spinach and then some zucchini flowers on top spice what'd you choose um so i've done uh coriander
52:45seeds fennel seeds and black pepper to the eye it looks very simple but there was a fair bit of
52:49work that went into this yeah yeah so i had to make the bread to make the breadcrumbs obviously
52:54had to butterfly the fish just really wanted to spend lots of time doing that to make sure
52:59there was no bones in there is the fish cooked i hope so i obviously was right down to the
53:07wire
53:07wasn't it my fingers are crossed one way to find out
53:24pretty good it's pretty good pretty good it's good okay
53:47great this is simply delicious
53:52the butterfly on the fish was really well done has anyone got a bone no no bone
54:00i love that little spice blend on top when you got like a pop of the coriander seed a pop
54:06of the
54:06fennel seed i dug it hard it was enough to know that there was spice in it but they definitely
54:12just
54:13played like a nice little role throughout the dish and didn't overpower it great work on what is
54:18absolutely simply delicious thank you to be honest it's just made me smile that dish
54:25it's cheered me up knowing i love food and and dish that makes me smile is what my life's all
54:31about to
54:31be honest thank you
54:41that's like what you said um that's like what i always say about food
54:47and like how i always want to feel when i'm eating um and i feel like i learned that from
54:51you
54:53so um that's cool
54:58nice guys thank you so much thank you
55:06that's crazy
55:13what an incredible first day of around the world week
55:17the moment you guys walked into the kitchen and those spices hit your noses you knew exactly what
55:22we were up to rick you set them up beautifully with the ingredients you brought in today
55:27do you think so i do how do you think they went well i i was actually rather pleased with
55:33myself actually
55:35because i just noticed that you used everything and i just thought that there was a naturalness about
55:41all the dishes really you didn't try too hard because at the end of the day it's all down to
55:46the
55:46flavor and a lot of those flavors were really not forced and the use of spice was not forced
55:54so i've had a thoroughly enjoyable day but more importantly i think you're really good
55:59you guys put your hand together for chef rickstein
56:15we 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 casper
56:39your dish was totally unique and if you keep cooking like this you're going to go
56:43fine to the competition oh thank you grace
56:53your dish was really clever this 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
57:13won us over and the final dish celebrated every ingredient in its purest form the cook was clever
57:24precise and their fish was done perfectly alianna
57:42casper grace minn and alianna you four will be safe up on that gantry tomorrow with not a worry in
57:51the world
57:52the rest of the rest of you you'll be cooking and a massive all-in elimination so go get some
57:59rest you're gonna need it good night well done everybody
58:11well done
58:14tomorrow night around the world week continues with five countries and five secret ingredients
58:23are you all kind of breaking it i got nervous it could be their ticket to safety black apron today
58:32there's no room to hide or their return trip home oh dear lord i'm freaking out oh my god it's
58:40not coming
58:41there's no room together
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