- 7 hours ago
MasterChef Australia Season 18 Episode 16
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🎥
Short filmTranscript
00:01The viral vibe was infectious.
00:04Oh yeah!
00:06I flippin' love this dish so much.
00:08That is legit, tasty, proper viral food.
00:12There is actually a party going on in my mouth.
00:14It's a discotheque in my mouth.
00:16And while the first immunity pin of the season went to Jackie,
00:21we also had to say goodbye to Alita.
00:24Whatever is waiting for me on the outside of this room,
00:27I welcome that with open arms.
00:30Tonight, what happens when you mix a mystery box,
00:34a medley of spices,
00:36and a marvellous megastar?
00:39Oh my god!
01:01Hi!
01:03Welcome back everyone!
01:04It's a mystery box day!
01:06That is a big mystery box!
01:09Wow!
01:10What's all that stuff at the front?
01:12Oh, spices!
01:14Oh!
01:15It's like a spice market!
01:16Oh!
01:17Wow!
01:19Spice market!
01:21Woohoo!
01:22I can smell spices!
01:24Smells amazing!
01:25It smells really good!
01:27It's so pretty!
01:29Wow!
01:32A mystery box with spices!
01:36Wow!
01:37I'm super excited!
01:39It feels like heaven!
01:42Before we start,
01:44a big congratulations to Dot for getting married!
01:48Woohoo!
01:49Thank you!
01:50Woohoo!
01:52Best day of your life, right?
01:54Best day!
01:55It was so fun!
01:56Great weather!
01:56All the family was there!
01:58How was the food?
01:59The food was good!
02:00Yeah!
02:01Which was my main priority!
02:03So...
02:04Well...
02:04Yeah!
02:07Now, it's the start of a brand new week!
02:10And what better way to do that than with a mystery box!
02:13Yes!
02:14And these amazing spices!
02:16This display could be straight from a souk in Marrakesh,
02:19a bazaar in Istanbul, or a spice market in Delhi!
02:24This week, we're going on a culinary journey around the world!
02:29Ooh!
02:32To kick off an epic week, we need an epic guest!
02:36Oh!
02:38Yes!
02:38Today's guest is a culinary explorer,
02:42learning about unique food traditions
02:45and creating extraordinary dishes
02:47in some of the world's most breathtaking locations.
02:52He opened his first restaurant 50 years ago
02:56and has not looked back!
02:57Oh!
02:58Whoa!
02:59One of the most recognisable TV chefs around the whole world...
03:03Brickstein!
03:05Brickstein!
03:06Global food icon, friend of the show,
03:09it is Brickstein!
03:21Oh my God!
03:24It's Brickstein!
03:26I cannot believe it!
03:28I'm a huge fan of Brick.
03:30His curiosity in culture really influences the way that he cooks,
03:34and personally, it's really influenced the way that I cook as well.
03:38So, I think he's the perfect choice for today's challenge.
03:44APPLAUSE
03:45Rick, welcome back to the MasterChef kitchen.
03:47So, it feels like home.
03:49I've been here that many times.
03:51How have you been, and more importantly, where in the world have you been?
03:54Well, actually, I've been a lot in Australia of late.
03:57I've made a series in New South Wales last year,
04:00and just opened a restaurant in Coogee Beach in Sydney.
04:06Never thought I'd open another restaurant, but it's just that Coogee Beach is so special.
04:13Pat, this is a big moment for you, it feels like.
04:16When did you first start watching Rickstein on the box?
04:21Oh, as long as I can remember, like, huge Rickstein.
04:23They're, like, number one.
04:24You feel like you're getting the real Rick, not a TV version.
04:27He's a real person, so, yeah, amazing.
04:29Vin, what about you, mate?
04:31I love Rick.
04:32Like, I've watched so many of his shows,
04:35like, travels through India, through Southeast Asia, into Malaysia.
04:39The favourite dishes I love to cook is that masala goat curry.
04:43I cooked it for people, and they absolutely love that dish.
04:45Happiness, happiness.
04:47I can just tell how inspired each and every one is,
04:51and that makes it for good food.
04:55OK, guys, it's time to head back to your bench.
04:58Let's do it, let's do it.
05:00Allez, allez, enjoy it.
05:05It's very big.
05:07What's in the box?
05:08Are you ready?
05:10Yes.
05:11Yes.
05:11You can lift your leads, now!
05:17Yeah!
05:21Oh, OK.
05:28Oh, my God.
05:30What?
05:33Look at this crowd.
05:38That looks great.
05:39Doesn't it?
05:40It looks beautiful.
05:41Well, obviously, you had to chew some lamb.
05:43Oh.
05:43It's Australia, after all.
05:44Mm-hm.
05:45And I particularly like pork quarter chops.
05:47I had to have a little snapper.
05:49Oh, yeah.
05:50And I'd just say that this is what I would call a one-person portion,
05:53so be cautious if you're going to fillet it.
05:56I'm not saying don't, but that on a plate is quite special.
06:01Beautiful.
06:01Beautiful.
06:02Flues from a crab.
06:03What you call zucchini, what you call courgettes.
06:05We've got the flowers as well.
06:07We've got some new potatoes, and I feel very proud of this,
06:10but you call this English spinach here in Australia.
06:13Some English cheese.
06:15I hope you don't mind.
06:16Stilton.
06:17I remember once with a French maitre d' in England.
06:22He said, there's no English cheeses on your cheese board.
06:24He said, that's because we don't like them.
06:27Some chickpeas.
06:28Some passion fruits.
06:30And, of course, mango.
06:31My wife always says, you never knew about mangoes
06:34until the Aussies started telling you about them.
06:37There we go.
06:37I think that's about it.
06:38Have I left anything out?
06:40I think that's fantastic.
06:41Isn't it?
06:42Everyone?
06:42Yeah.
06:43It's actually a super interesting mystery box.
06:45There's a lot of different ways I could go about this.
06:48I'm really drawn into the crabs and the snapper,
06:50but I think everyone is also loving the flavours,
06:52so I really need to come up with something that would stand out.
06:55I've just been as generous as I can with these ingredients,
06:58and it's up to you to partner the spices with them,
07:02so you can make it subtle, you can make it powerful,
07:06whichever you choose.
07:07Oh, my gosh.
07:08As soon as I see the snapper passion fruit,
07:10I think these are two great building blocks,
07:13and I'm going to start creating something from there.
07:15But seeing all of these spices is quite overwhelming.
07:19I don't cook with a lot of spices, so I'm freaking out.
07:24As with all mystery boxes,
07:26you have to use at least one ingredient from the box
07:29to create an amazing dish.
07:31And as a bonus, you have all these amazing herbs and spices.
07:35There are over 120 to choose from.
07:40And you must use at least one.
07:43Pantry and garden are closed,
07:45but you, of course, have your underbench staples
07:47to help bring everything together.
07:49You have 75 minutes to cook anything you like
07:53from anywhere in the world.
07:55We'll be tasting the 12 most appealing dishes today.
08:00With Rick's help, we'll be choosing the top four dishes.
08:03Whoever cooks them will be immune from tomorrow's elimination.
08:08I know it's super important to stay out of elimination,
08:11especially with an immunity pin.
08:12I don't want to be faced with that decision to have to play it,
08:15so I would love that immunity.
08:17Well, everybody, your time starts now.
08:22Here we go.
08:28Wow.
08:30We're going Mexican.
08:32Coriander with the coriander.
08:36They're all spread out across completely different parts
08:38of the table, which is quite exciting.
08:40The question is, how many spices will carnica take?
08:44At least eight.
08:46More.
08:47Have some spices. More.
08:48Coriander, um, cumin seed.
08:51Uh...
08:52I'm getting really excited for around the world week
08:54because I love backpacking,
08:55and with the spices,
08:56I feel like I'm in some giant market overseas.
08:59I absolutely love this challenge.
09:01Let's go!
09:03Woo!
09:04Yoo-hoo!
09:06Coriander.
09:08I'm like, you know, I'm a typical white girl.
09:10I wasn't brought up cooking a lot of spices at home,
09:13but now I love cooking a whole range
09:16of different cuisines.
09:18So, today, I'm drawing on a recipe that I've made in the past,
09:21and I know that it heroes a bunch of really delicious spices.
09:24Hi, Annabelle.
09:25Hi, Rick.
09:26Hi, Andy.
09:27Sorry.
09:28I'm happy to play second fiddle today, don't you worry.
09:30Uh, Rick fan?
09:32Huge!
09:32Yeah?
09:33I love your approach to seafood, but I'm not cooking seafood today.
09:37Good.
09:38Good.
09:38So, I'm kind of going back to what I know, and what I know tastes good.
09:42Um, so, I've made a rough path, so I'm going to bake it
09:44and do, like, greens on the bottom with, like, a chamola sort of spice paste,
09:47lay some potatoes on top, fold it, bake it like a...
09:51Yep.
09:51Yeah.
09:52I think it's clever because you're sticking to what you know.
09:55Yep.
09:55You know?
09:56Yes.
09:56It is simple.
09:59Yes.
10:00With simple food, it has to be done perfectly.
10:02Okay.
10:02You've just got to pull this off.
10:03Great.
10:03I will.
10:04I will.
10:04There you go.
10:05What's this space?
10:05There you go.
10:06Thanks, guys.
10:07Good luck.
10:07Yeah.
10:08Although my dish is a little simple, it's got this chamola paste,
10:12which is, like, super spice-forward and really fragrant.
10:14It's got some paprika, some chilli, some sumac, cumin,
10:18and the stalks from the spinach.
10:21Hopefully, the combination of flavours that I've chosen today
10:24is enough to make the judges taste my dish.
10:27I want to win every day, but especially today.
10:29I want to impress Rick Stein.
10:34Oh, yeah.
10:36It's Around the World Week, and that is banging,
10:38because that's an opportunity to show how I've grown up.
10:42Iru, paprika, garlic, onion.
10:43I'm Nigerian, so how can I show off some of those big flavours
10:46and those delicious concoctions that we have?
10:51Hiya, Lalu.
10:52Hey, Lalu.
10:53What are you making?
10:54So I'm making a Nigerian-style nam pteo pie
10:57with a mango chutney.
10:59Oh, wow.
11:00Back home, pies are, like, hand-held.
11:02You know, in that kind of, like, almost patty shape.
11:04Great.
11:04So tell us, did you manage to find your treasure
11:08for Nigerian spices?
11:10Yeah, I did find the Iru.
11:12Iru's in there, you know, getting cooked down with the lamb.
11:15Iru is a, like, fermented locust bean,
11:18so it's really punchy, kind of a little bit funky.
11:22So I'm hoping for some of that flavour to definitely come through.
11:24This one is really important to you with all those spices.
11:26Yeah, exactly.
11:27Just got to get it right.
11:28Amazing. We're looking forward to trying it.
11:30I've made these pies before at home.
11:32You know, I make them really well.
11:34Probably enough.
11:35It takes me, like, a couple of hours at home,
11:36but I've got 35 minutes here.
11:39So I have to cook the lamb, and then I've got to do the potatoes.
11:42Then I've got to do the pastry, make sure that's right.
11:45Finally, we'll have to come together
11:46and cook one more time in the oven,
11:48and I think I can do it if I move fast.
11:54Whoo!
11:56I was happy when I walked in and saw all the spices and smell it.
11:59It smells amazing.
12:01So really inspired today.
12:02Hey, Min. How are you going?
12:03I'm good. How are you?
12:04Okay, tell me what you're making.
12:05So I'm making crab curry.
12:07Yes.
12:07So Malaysian-style, like, southern Indian crab curry.
12:09Amazing.
12:10And I'm going to make, like, a spiral flatbread,
12:13almost like a spring onion pancake.
12:14Okay.
12:14I'm going to put the spinach in there.
12:17Okay, okay. Are you excited?
12:18I'm very excited. Rick Science here.
12:20I love him.
12:21And he just loves good food.
12:23Yeah.
12:23You know, authentic good food.
12:25And that's what I love about it.
12:26Yeah. Yeah.
12:26I think you're in a good spice today.
12:28I am.
12:28I could get a hold of myself and my wife and friends all the time.
12:32So fingers crossed.
12:33Good luck.
12:33Thank you both.
12:35Making my spice paste, I want it to be spicy now
12:39and a good balance of salty, sour, and just a bit of sweetness.
12:44So I'm using a ton of spices today.
12:47In total, there's, like, eight to ten of them.
12:49I don't remember what they were.
12:50I think I do pretty good curries.
12:53And no one has complained about my curry before.
12:55So I think I have a bit of an advantage today.
13:01Time's flying.
13:02You have less than an hour, 55 minutes to go.
13:07I love using the shells of crab.
13:09Lovely flavour.
13:11I cannot believe that Rick is here.
13:13It's so surreal seeing him in person.
13:15Would you recommend a jus or more of an oil?
13:18He recommends you make that decision.
13:20Growing up, I watched all of his shows.
13:22Where are your family from?
13:24Sicily.
13:25Oh, my gosh.
13:26Yes.
13:26Great, great respect.
13:27It was such amazing sources of inspiration to just, like, be a better cook.
13:32Rick is a lover of simple food.
13:34Fight temptation.
13:35Fight temptation.
13:36Sound like the gospel.
13:38Try.
13:40He's an absolute idol of mine.
13:42I just really want to impress him.
13:44There we go.
13:47I'm going to do a butterflied snapper crumbed with breadcrumbs, pureed English spinach and zucchini flowers as well.
13:56Oh, my God.
13:57Of course, in a mystery box to do that, I don't have breadcrumbs, so I've got to make some bread
14:00first.
14:00On top of that, I have to butterfly and de-bone the snapper.
14:05That is what's going to take the most time for me today.
14:08I'm so worried about bones.
14:10It's already been 20 minutes and it's taken me so long to butterfly this fish.
14:16What's going on here?
14:17It seems so ambitious, but this is, like, probably my one and only chance to cook for Rick Stein.
14:22G'day, Grace.
14:23Hi.
14:24G'day, Grace.
14:25You got the old pin bones.
14:27It's happening.
14:28It's going to happen.
14:28I'm just so, so worried about time.
14:42What's going on here?
14:44I've been ambitious, but this is, like, probably my one and only chance to cook for Rick Stein.
14:49It's not my prettiest work, but that's not good.
14:51So I have to move on and hope there are no bones in this fish.
14:55That time has gone so fast.
14:58My plan is to crumb the fish in a breadcrumb, but to do that, I've got to make some bread
15:02first.
15:03I'm going to flatten the dough out into sort of a pizza-esque shape, and I'm going to use a
15:08pizza stone just so that it can cook much faster.
15:11It's very risky, but I really want to impress the judges, Stan.
15:15I really want to do well for Rick Stein, but also to be safe from tomorrow's elimination.
15:22I'm feeling so happy looking at the beautiful ingredients that I've got and my spices.
15:27Oh, my God, I can't tell you how happy I am.
15:29I think it means so much to get tasted today, because it's like when you think of India, you think
15:34of spices.
15:35You think of abundance of flavours, and if I'm representing something, I'm going to do justice.
15:42Hi, Hanika.
15:44How are you?
15:44I'm here.
15:44You've got more spices here than there were mystery box ingredients under that lid.
15:48What are you cooking?
15:49So I'm doing a South Indian Carolite fish fry.
15:54Ooh, delicious.
15:55So I'm going to serve it with mango patrie, and then I'm going to do the flatbread.
15:59I think what is going to be most important here, and where our expectations are for you, is immaculate spice
16:04work.
16:05Yeah.
16:05So do whatever you need to be able to focus.
16:07Yep.
16:09Normally, spices, it's something that you would never get in a mystery box.
16:13So I'm feeling pretty confident.
16:15I've got my mango patrie cooking and my flatbread dough resting.
16:20Now I'm going to lather my fish with all the spices.
16:23And once it's properly marinated for at least like 10 to 15 minutes, then I'm going to deep-fy the
16:29fish.
16:29Oh, my God.
16:30I'll be jumping with joy if I come to top four dish, because I'm a big fan girl of him.
16:36Yeah, I feel like I'm in my zone right now.
16:39Oh.
16:40I am feeling a little bit overwhelmed.
16:42Surprised to see all the spices in the kitchen today.
16:45Now I'm like not entirely sure where this is going to take me.
16:49Today, I'm making whole baked snapper.
16:51We're going to make some passion fruit butter sauce, some potatoes and some pickled courgette.
16:58My pickles are pickling.
17:00But for today's challenge, we also need to use at least one spice.
17:05Okay, what kind of spice?
17:08Growing up in Estonia, I didn't get to experience many different cuisines.
17:13So I don't cook with a lot of spices.
17:15There's like 200 spices.
17:17And I'm trying to figure out what works with passion fruit.
17:20Ooh, parsley.
17:22Then I see there is some Italian dried herbs.
17:24So I take some parsley, rosemary, oregano.
17:27I'm going to mix that for the fish marinade.
17:30I love that.
17:32I cut through the flares to make sure the flavours really penetrate the fish.
17:37And I'll put it in the oven.
17:38I'm feeling good.
17:39I really love the flavours of the dish.
17:41I think it's kind of like a little hum of spices here and there.
17:47Smells good.
17:48Some good ideas?
17:49Yeah, yeah.
17:50It's fascinating, really.
17:54We've got something good going.
17:55I'm super excited for Rick Stein's mystery box.
17:58He's known for his seafood dishes.
18:00So instantly I'm really drawn into the crabs.
18:04But seeing everyone else is cooking protein,
18:07I realise that it's my chance at all dessert.
18:10Hi, Caspar.
18:11Hey, how are you guys going?
18:12How's Caspar?
18:13How do you feel about cooking for Rick Stein?
18:15Oh, super excited, yeah.
18:16I feel like I came out of the womb watching your videos.
18:19Oh, my gosh.
18:20Yeah.
18:20I've been around for that.
18:21You've been around.
18:22Yeah, yeah.
18:22So what are you making?
18:24I'm doing dessert.
18:25So I've got a chilli mango ice cream on here.
18:29Right.
18:29I've got passion fruit granita in the blast chiller.
18:32I've pickled some of the mango peels as well.
18:34Have a little bit of a garnish on top.
18:36Yeah.
18:36I'm just going to make a little tamarind, caramel, passion fruit seed, crumb.
18:41So, yeah, I think I'm pretty good.
18:44What do you think, Rick?
18:45Well, I just love dessert.
18:46Is that anyone you've seen so far?
18:48Yes.
18:48Oh, wow.
18:49So, um, great.
18:50Well, Rick's excited.
18:51So you're on the right track.
18:52Good luck.
18:53Thanks, guys.
18:54Today I'm taking inspiration from Thailand or Southeast Asia where you do get these sweet,
18:59sort of salt, chilli numbers to go on your fresh fruits.
19:03So I want to be balancing the heat of the chilli while still keeping it all really dry, zingy.
19:09There is a bit of a puzzle here.
19:11So I want to make sure that I'm tasting every element so I can put together the perfect dish.
19:16It's nice.
19:16That's the granita.
19:17Yeah.
19:18You're officially halfway there.
19:20Thirty-seven and a half minutes to go.
19:24Wow.
19:25Woo.
19:28Everything is very specific today.
19:30Now I want it.
19:34Dear Lord.
19:36Did that happen?
19:37You always bloody flustered.
19:38You always do very well.
19:39My dish is a zilton and spinach stuffed zucchini flour on a chickpea spread.
19:47Come on.
19:49Oh, my God.
19:50You all right?
19:51It's banging.
19:52Banging?
19:52Good.
19:53My plan is to make a Sri Lankan by a fish curry served with some lightly spiced fried potatoes
19:59and the zucchini flour.
20:01We're in cooking in close quarters here, man.
20:03Yeah.
20:03As usual.
20:04That's what we do.
20:07Why do you drip so slow?
20:09I'm making a Qingjian lamb noodle soup with kind of like grilled lamb on top.
20:14I'm going to cook it until I have to plate it.
20:16You know, that's the only way that I'm going to get maximum flavour.
20:20Pro is my pastry solid?
20:24My North African potato and spinach pie is coming together.
20:27I've made my own rough puff pastry.
20:29I've got that spiced spinach and then I'm going to finish it with little bits of potato
20:33over the top.
20:34Good.
20:35It's just like a little pastry galette, right?
20:37I don't want to talk it down, but like, you know, it's not the most exciting dish.
20:40Vegetables have a reputation for being a little bit boring.
20:44So that's kind of playing in the back of my mind.
20:47Sorry.
20:51I may have played it a little bit too safe today.
20:54I don't know if I've done enough to impress the judges.
21:00We've only got 30 minutes to go.
21:02And so I need to think about a way that I can make this pie more appealing.
21:08I'm going to try and make a ricotta just to like sort of add a bit of like a fatty
21:13element to it
21:13and then make a nice little pat and fruity sauce sitch.
21:17See if that goes.
21:18And then I'm just going to try and make it as pretty and as yummy as smelling and looking as
21:22possible
21:23so that when they walk past they're like, oh yeah, I want to taste that.
21:25It's very wet.
21:29Five minutes.
21:30I love this challenge.
21:31I love when we're wearing a white apron and there's no like really negative consequences.
21:34I'm trying some flavours I've never like combined before.
21:37So I'm like, ugh.
21:38Hopefully it works.
21:39I'm going to do an eclair with a cardamom and vanilla cream.
21:41Gosh, you get a good workout in this kitchen, don't you?
21:44A mango compote and then if I can make it work, a rose petal cream on top as well.
21:52Vinnie.
21:53Hello.
21:54What's going on?
21:54So today, yeah, I'm doing like a Middle Eastern spiced lamb.
21:58Made some tahini with some white sesame seeds and I've got some chickpeas boiling to make some hummus
22:01and maybe make a passion fruit molasses type of vibe.
22:04I like this.
22:05It's the strength.
22:06Yep.
22:07It's thinking it through.
22:08Yeah.
22:08With no panic I could say.
22:12It's pretty important I stay out of elimination.
22:13I don't want to have to face the decision of using my pen or not.
22:17I would rather just rest easy.
22:18So I am doing a chupé strip with some wattle seed and some mango and passion fruit.
22:24Ooh, it's like a flower shape.
22:26Yeah.
22:26That's sick.
22:27You do not want to be in that elimination tomorrow.
22:30You have 25 minutes to go.
22:37Is that the one?
22:4225 minutes to go.
22:43The lamb has finished in the pressure cooker.
22:46Spot on.
22:47My short cross is good to go.
22:48And so I want to start to assemble the handheld pies.
22:52Pie needs literally like 23 minutes, I would say, which is in one minute's time.
22:55So it's very, very, very tight.
22:58Good.
22:59But I check on the potatoes and they aren't cooked all the way through.
23:03Ah.
23:05I'm in trouble here.
23:22I know I'm running out of time here and I need to get this pie in the oven.
23:25But the potato's still going.
23:27I need to pivot.
23:29I decide to fill the pastry with just lamb.
23:33Very, very, very tight.
23:35I get my pie in the oven and I just hope, against all hope, that it cooks.
23:40I'm going to leave my pies in to the very last second, make sure they get on the plate for
23:44sure.
23:45And then I'm going to rethink how I incorporate the potato.
23:47So I might just do it as a bit of a messy eat or go on top.
23:50I decide to make the potatoes part of the chutney to keep that sweet and salty flavour combination.
23:56I'm hoping that it still tastes like all the classic Nigerian pie.
24:03Oh my god, it's so exciting to have Rick's eye.
24:05I've been watching him since I was a kid.
24:07I'm going Mexican today.
24:09Um, so I've cooked the lamb.
24:11We've got some roasted chickpeas.
24:13I feel it.
24:14Passion fruit sour cream.
24:15Yeah, it's a fun day in the kitchen.
24:18You feel it's a spice, hey?
24:19Yeah.
24:20I want to be creative today because only a few dishes get tasted.
24:23So I'm going to be going with a mango and cardamon custard.
24:27Passion fruit creme pat.
24:28I'm going to serve it in basically the mango skin.
24:31It's going to be frozen.
24:33And hopefully I can turn it into a creme brulee at the end.
24:38Petro.
24:38Hey, how's it going?
24:40Yeah.
24:40I'm making lamb cigars.
24:42And I'll serve it with the sumac and mayonnaise.
24:45Okay.
24:46You're making your own filo.
24:47Yeah, yeah, yeah.
24:48I make my own filo dough.
24:50But the filling's definitely a Middle Eastern vibe.
24:52I like it.
24:56Oh, man, that looks epic.
24:59I think today is just cooking things that I love to cook and I love to eat.
25:03So I'm quite confident.
25:07I'm taking a lot of time to nurse the curry, adjusting the flavours, the saltiness, the sourness.
25:15The crab is cooking in the curry.
25:17And then in the meantime, I'm also working on the flatbread.
25:22The spiralling and the melted butter between the layers will create a very flaky flatbread.
25:29So you can mop up that curry sauce.
25:31Like it's rich time.
25:32I really wanted to taste my food.
25:34And he loves his curries.
25:36So hopefully I'll get tasted today.
25:38Hot, hot, hot, hot, hot, hot.
25:40Okay, guys.
25:41You have 15 minutes to go.
25:44All right.
25:49It's out of my comfort zone today with all of the spices.
25:52So I've stuck to my strengths.
25:55Italian coastal flavours.
25:57My fish is in the oven.
25:59My potatoes are almost ready.
26:00I'm going to use fennel salt to take it on a whole another level.
26:05Okay.
26:08And now I'm making the passion fruit butter sauce.
26:11I want it to be very fresh and vibrant.
26:14Something that will help lift the whole dish together with the fish.
26:18We don't really have any lemons and limes.
26:20So I'm kind of trying to infuse a bit of acidity into passion fruit.
26:24I think it's going to be quite tough to balance it and make it really impressive.
26:28But if I can pull that off, I think I might be one of the top dishes.
26:36Indians never say no to spice.
26:38So I love this challenge.
26:40I've got my fish fried.
26:42And I've got my mango pachiri done.
26:44I'm just going to straight pop to the curry now.
26:48For my spinach curry, using the spice mix that I've used for my fish.
26:52So I've got tamarind, asafoetida, the mustard seeds and the chilli balls.
26:56It's going to be an earthy kind of flavour, which is going to bring this dish together.
27:02I know that Rick Stein loves Indian food, especially when it has to do with spices.
27:09Also, I think making a curry is the best way to get tasted.
27:16That looks good.
27:16I'm feeling really confident.
27:18All the flavours of my dessert are like exactly how I want.
27:21Nice.
27:21The green mango powder has made the crumbs really zingy.
27:24It's almost like sherbet.
27:25So it goes perfectly with the heat of the chilli in the ice cream and the freshness of that passion
27:29fruit.
27:29Granita.
27:32Final thing I need to finish is my tamarind caramel.
27:35It's worked for me really well before with Jimmy Barnes' cook.
27:40The tamarind kind of brings this tar acidity and some nice bitter notes in there as well.
27:45It would be really nice and balanced.
27:48It's a really unique dish and because the judges are only going to taste the 12, I'm hoping it stands
27:54out.
28:00Really going to pick up the pace.
28:02I am really excited to cook for Rick Stein.
28:06I've got my spinach on the plate and my bread crumb is ready.
28:10To be honest, I'm so worried about time.
28:12You've got to hurry up.
28:13Only five minutes to go.
28:15Let's go!
28:17Oh my God.
28:18I am freaking out.
28:20I still need to cook the fish.
28:23This is not going to cook.
28:33Oh man.
28:34It's disgusting.
28:35If I don't get this fish cooked, I basically don't have a dish.
28:38Hurry up, hurry up, hurry up!
28:48This is not going to cook.
28:53Oh man.
28:54I'm stressing.
28:56This is seriously not enough time for this fish.
28:59I am freaking out.
29:01Oh my God.
29:03Okay.
29:03It would just be so devastating to serve Rick Stein raw fish.
29:08I would just be so heartbroken.
29:14Trust me, you want a top four dish?
29:16You've only got two minutes to go.
29:21We're really out of time.
29:27Ooh.
29:28Man.
29:30Fish is done.
29:31Ooh.
29:33It's time to get my pie out of the oven.
29:35I hope it was enough time to get the cook right on them.
29:38I put the potatoes in there, chutney.
29:40It has that sweet and saltiness that I was going for.
29:46I'm just hoping that I have done enough.
29:53Yeah, we'll see.
29:55Quick, quick, quick, quick.
29:57Time's ticking down.
29:58Whew.
29:59My pie is going to come out of the oven at the final moment.
30:03I've got like a little jug of my passion fruit juice on the side,
30:06and then my ricotta.
30:08It's super smooth.
30:09It's a little bit looser consistency, but that's what I was going for.
30:12I just hope I've done enough.
30:15Get it on the plate!
30:1730 seconds left!
30:18Come on!
30:18I think it's all right.
30:30I just am really worried the fish isn't cooked.
30:33I think we could be just there.
30:37Okay, guys.
30:38Ten!
30:40Five!
30:41Eight!
30:43Seven!
30:44Two!
30:46Five!
30:47Five!
30:48Four!
30:49Three!
30:51Two!
30:52Four!
30:53Let's hit, everybody!
30:54Hold on!
31:00How are you feeling?
31:04I'm feeling great.
31:05I love my dish.
31:07Of course, I want to be tasted.
31:08I want to go have a little chat with Rick Stein.
31:11So, hope it all works out together.
31:13Hope they love it.
31:14I'm pretty stressed.
31:17I really don't know if it's cooked or not.
31:25We are looking for the top four dishes to be safe from tomorrow's all-in elimination.
31:30And in saying that, we're only tasting the 12 most appealing dishes.
31:40The first dish is Gaspar.
31:45I'm really, really proud with what I've put up.
31:47This probably could be one of my most unique dishes in the kitchen so far.
31:52And so, I think I do have a real good shot at immunity today.
31:58Caspar, what have you made?
32:00I've done a mango ice cream with chilli and galangal and a passion fruit granita.
32:06And then I've also got a tamarind caramel.
32:09It's definitely intriguing.
32:10Yeah.
32:24Yum.
32:26What was that, Rick?
32:27Yum.
32:30I just thought it was the cornucopia of delight.
32:33Oh.
32:34Thank you, Rick.
32:37I just love the chilli.
32:38That ice cream was fantastic.
32:40The granita was fantastic.
32:42The crumb was fantastic.
32:44And that little bit of bitterness in the caramel.
32:48It's just a very, very lovely food.
32:51Thank you so much.
32:52It is unbelievably, mind-blowingly delicious.
32:59That mango ice cream is so luscious and silky.
33:03And just as you think it's going to kind of ease away, you get the hit of that chilli.
33:07It just ricochets all around your tongue and the roof of your mouth.
33:10And the last thing you get is that heat.
33:12And it's really, really lovely.
33:14It's not overpowering at all.
33:16I would have really appreciated a bigger serve.
33:20There's a lot of ingredients you used in there that are very much part of my childhood.
33:25Like the tamarind and the umcha.
33:27And it reminds me of the street food stuff of, like, dipping fruit into, like, salt.
33:32It had that kind of feel about it, but then in a high-end dish.
33:37I think the thing that is really special about this dish is it is completely original.
33:42It just requires someone with a very unique way of thinking about food to create that.
33:50Come here. I want to show you.
33:51Oh, I love it.
33:53Like, seriously, bro.
33:55That, like, you win this competition with plates like that.
33:58Like, I'm not joking.
34:01I am astounded that you could do that in our second mystery box challenge with a bunch of random ingredients.
34:13Honestly, like, it's perfect, mate.
34:16And it's so inspiring that we're so early in the competition and you're not only thinking about dishes like that,
34:21but, like, executing it to such a high level.
34:28I can, I can see this is a, this is a big moment for you.
34:30How are you feeling?
34:31Oh, it's crazy.
34:33Like, I wouldn't be, I don't think I'd be cooking dishes like this, you know, a few months ago without
34:37everyone around here as well.
34:39It's very inspiring.
34:40Um, and all the feedback you guys give just over the last, like, few weeks.
34:43I've learnt so much.
34:45Um, yeah, it's, I'm really enjoying being here.
34:49Keep pushing, keep going because, like, tasting that dish, you've got the talent to win this thing.
34:57Thank you so much.
34:59Thank you so much.
35:03It's extremely validating to be hearing this high praise from people that I really look up to and respect.
35:08That's awesome.
35:09Thank you so much.
35:10Makes me feel all warm and fuzzy and this was really a huge confidence booster that I am meant to
35:16be here.
35:17Wow, lucky I have the tissues, hey?
35:18Oh, my God.
35:21I'd love to taste your dish.
35:23Olalu!
35:28I'm relieved to have a pie that's cooked.
35:31I had to pivot and make the potatoes part of the chutney.
35:35I'm just hoping that I've done enough with the flavours.
35:50I've made a Nigerian meat pie with a mango and potato chutney.
35:56The spices, I know there's paprika and onion and garlic, some white pepper, ginger and cumin seeds.
36:02I also did use the iru, so, um, that's fermented locust bean.
36:05Okay, let's try it out.
36:23Uh, Olalu, I dug the mango chutney.
36:27I thought it went really well with the pastry.
36:29A slight hint of the spices in there was a really delicate touch too.
36:34But I didn't get any potato, so I don't know if that was a good thing or a bad thing.
36:38I got absolutely bugger all meat.
36:42It was just lacking for me, unfortunately, mate.
36:45I think you did need the potato in there.
36:47Because then it would have had that kind of pasty effect where that starch was holding all that meat together
36:52and it's still sort of a nice mouthfeel because it's just a little bit dry
36:56and there's sort of quite a few empty pockets where there's nothing between the meat.
36:59So it was a shame that you just had to rejig, but it's still a really commendable little pivot.
37:05I just thought the ratio of pastry to filling was not enough filling.
37:09And I like the mango.
37:12You just need a bit more tart, a touch more acidic, but a nice dish.
37:24Next dish we'd like to taste...
37:31...is Aliano's.
37:34I was kind of scared taking off the spice challenge, so I wanted to play to my strengths and use
37:40Italian herbs.
37:41I love the flavours.
37:43I hope I've done enough to win a top dish today.
37:47Well, hello.
37:50I made whole-baked snapper with rosemary, oregano, fennel seeds and parsley.
37:57Some potatoes with fennel salt.
38:01Pickled zucchini.
38:03And passion fruit butter sauce.
38:06When I walked in today, I was actually pretty intimidated because I'm not very used to work with a lot
38:12of spices.
38:13So I wanted to make something Italian and really kind of heroes the ingredients.
38:19I'm really excited to see how this passion fruit sauce goes with the fish.
38:22So shall we taste?
38:23Yeah.
38:23Thanks.
38:28Aliona?
38:28Yeah?
38:29How do you think the fish is cooked?
38:32I hope it's cooked well.
38:35Well?
38:38I'm getting so much joy pulling it off the frame.
38:42Because it is so perfect.
38:45It's getting that absolute point.
38:47Yeah.
38:48Where it's still very full of juice, but it's coming away from the bone.
38:53It's beautiful.
38:53Oh, my gosh.
38:54I'm so unhappy.
39:09Well, I thought the potatoes were great.
39:13As soon as I tasted the potatoes, I thought, this is somebody who knows how to cook, you know?
39:18They're just beautifully flavoured.
39:20The fish perfectly cooked.
39:23And the coating was fabulous.
39:25What I actually really liked is you left all the fins on, and it just looks great.
39:31I sort of thought, why cut them all off, you know?
39:34It's really good.
39:36I agree, the potatoes are unbelievable.
39:39And what is amazing is how you've managed to nail that snapper.
39:45I mean, you can see, this is exactly perfection.
39:50I think your sauce is magic.
39:53It's just so bright and buttery and perfectly silky in its consistency.
39:58And I think that's really clever.
40:01You're honest that, you know, spices aren't really your forte and your skill set.
40:05But you're really good at the F word.
40:10Flavour.
40:12Flavour.
40:13Like, it is effortless to you, and that is such an advantage in a mystery box challenge.
40:18Once you get the right ratio of, like, sauce, fish, potato, heaven.
40:24Oh, thank you so much.
40:32Well done.
40:36Next dish, Vinnie.
40:42It's a four quarter of lamb that's been spiced, and I've braised it as well.
40:45And then there's some hummus.
40:48I wanted this to be good, and you've done a really good job, mate.
40:52The lamb is cooked so well.
40:54It is just pulling away from the bone.
40:56The hummus was a genius idea.
40:59Pat.
41:02I've made a whole fried snapper with curry sauce and some lightly spiced potatoes.
41:09That fish, it was just presented so beautifully, and the potatoes are amazing.
41:16I'm waiting and hoping to get tasted, but everyone's doing, like, super elaborate, beautiful dishes.
41:21Emily.
41:24So I have made a Xinjiang lamb noodle soup.
41:28Noodles were beautifully made, so thin and silken.
41:32The lamb was cooked really beautifully, and actually the marinade was spot on.
41:35And I think you can't help but compare yourself.
41:38Right, next one is Annabelle.
41:41Yeah!
41:43I played it safe today.
41:45I still have that self-doubt in the back of my mind that maybe I haven't done enough.
42:00Annabelle, what have you made?
42:01I have made a North African spinach and potato pie with a loose ricotta and then some passion fruit.
42:11So what spices did you use?
42:13I used...
42:15I've got to remember them all.
42:16Paprika, coriander seeds, cumin, chilli flakes, some sumac, and then some parsley.
42:24Wow.
42:25Let's have a go.
42:44Okay, Annabelle, what you did is supposed to be rustic, simple, and it is absolutely delicious.
42:57And what amazes me even more is quite light, and the middle is tender and moist.
43:05I think I would say it is flawless.
43:08Thank you. Thanks.
43:10Yes, Annabelle, I really enjoyed that.
43:13Very vividly spiced.
43:15It tastes like a North African dish.
43:17Oh, cool.
43:18I do think in the absence of lemon, your use of passion fruit works a treat.
43:24So I enjoyed it.
43:25I can imagine having that somewhere in Morocco for breakfast.
43:29Thanks.
43:29The first thing that stands out is that beautiful pastry.
43:32You've made it really well.
43:33It's cooked perfectly.
43:35It's got really nice layers, you can see, on the side.
43:38I think the sauce, you could have left quite sweet,
43:41because I kind of yearned a little bit for that salty, sweet, sour pull.
43:45Yep.
43:45But apart from that, I think it was one of the better examples of how the passion fruit's been used
43:50today.
43:51Okay, thank you.
43:52Great work on, like, not trying to overdo it.
43:56The restraint here is evident, but what you have done is you've given us beautiful, earthy English spinach, loaded with
44:03those spices, not overdone either, and very well cooked down as well.
44:07And then the beautiful potatoes laid on top just gave it a point of difference.
44:11Simple cooking, done really, really well, can get you places in this kitchen.
44:18My God, I'm stoked with the feedback from the judges.
44:21Like, wow, Rick Stein liked my food.
44:23I think I have a chance to win immunity today.
44:27Next dish we'd love to taste is min.
44:33I think I put up a really good curry today, but obviously I'm a bit nervous as well, because Rick
44:39Stein loves India.
44:40He loves his curries.
44:42Hopefully today the flavors are all there and balanced.
44:47Hello, hello, hello.
44:50Min, tell us what you've made.
44:52I've made crab curry with a spiral spinach fabric.
44:58Did you use quite a few spices?
45:00I used just a few.
45:02I think it was like eight to ten spices in total.
45:05So you kind of went ham.
45:07Yeah, yeah.
45:08There is chilli, cumin, coriander, turmeric, garlic, ginger, onion, powders, and curry leaves.
45:15Well, we can't wait to dig in.
45:16Shall we go?
45:17Yes, please.
45:38Min, that is a really beautiful dish.
45:44You can tell it's a very balanced spice paste that you've made.
45:48It's intense.
45:49But that pancake, roti, whatever you want to call it, is spectacular.
45:55It is so good.
45:58As soon as we get this crab, which is perfectly cooked, and the liquid and the sweetness and the gentle
46:08flesh into the curry, oh my god.
46:13That is the best flatbread I've had for years.
46:20It's just the layering of it, the lightness of it.
46:23And I guess the sauce is a bit intense, but who cares, because it's such great to use that bread
46:30to mop up that fantastic curry.
46:32Well done.
46:39I'm so relieved I had no feedback.
46:41I can't believe it.
46:43Rick loving my curry means so much to me.
46:46And I think I have a chance at the top four today.
46:49Nice.
46:50Next stop.
46:52Next stop.
47:02Jacques.
47:06Intriguing.
47:07They've done a mango passion fruit creme brouet with cardamom.
47:13Jacques, I dug it flavour-wise.
47:14Beautiful and fresh.
47:16You do get the slightest hint of cardamom.
47:18I probably would have just, like, a little bit more.
47:21Look, you were so close on that creme pat.
47:23It is, like, the slightest bit grainy, but I feel like you've done a pretty good job.
47:27The next dish we'd love to taste is from Petra.
47:36I've made lamb cigars with sumac and dried mince mayonnaise.
47:41Well, I mean, it's very tasty.
47:43The slight downside is the filet pastry.
47:46It's a bit thick.
47:47OK, next stop.
47:50Today I'm hoping to get tasted.
47:52Because the spice challenge is really up in my alley.
47:55Anna.
48:00But I am starting to feel worried I might not get tasted today.
48:05I have made you eclairs.
48:07It has a vanilla cardamom creme pat and a rose petal cream.
48:16Anna, this is a delight.
48:19Not good.
48:21Your soup paste, well-proportioned, consistent, very well-cooked, beautiful colour.
48:27Your crackling, make the clink, but please be careful with the salt.
48:33So there are 12 people getting tasted today and have only got one chance left to impress Rick Stein.
48:40And I really hope it's me.
48:43Next up, we'd like to taste the fish dish from...
49:08...Grace.
49:13Oh, my dish is getting tasted by Rick Stein.
49:17Such a dream come true.
49:19Oh, that looks good.
49:23I'm so happy with my concept and my idea.
49:26I would love to win immunity today.
49:29I just hope that my fish is cooked.
49:31Grace, Grace, Grace, what have we got here?
49:34So I've done a crumbed snapper, a fresh puree of the English spinach, and then some zucchini flowers on top.
49:42Spice, what did you choose?
49:44So I've done coriander seeds, fennel seeds and black pepper.
49:48To the eye it looks very simple, but there was a fair bit of work that went into this.
49:51Yeah, yeah. So I had to make the bread to make the breadcrumbs.
49:54Obviously I had to butterfly the fish.
49:56Just really wanted to spend lots of time doing that to make sure there was no bones in there.
50:01Is the fish cooked?
50:04I hope so.
50:05I obviously was right down to the wire.
50:07Oh, wasn't it?
50:08So five fingers crossed.
50:10One way to find out.
50:23Pretty good.
50:25It's pretty good.
50:26Pretty good?
50:26It's good.
50:27Okay.
50:45Grace, this is simply delicious.
50:50The butterfly on the fish was really well done.
50:53Has anyone got a bone?
50:54No.
50:55No bone.
50:58I love that little spice blend on top.
51:00When you got like a pop of the coriander seed, a pop of the fennel seed, I dug it hard.
51:05It was enough to know that there was spice in it, but they definitely just played like a nice little
51:11role throughout the dish and didn't overpower it.
51:12Great work on what is absolutely simply delicious.
51:17To be honest, it's just made me smile that dish.
51:21It's cheered me up.
51:22I love food and a dish that makes me smile is what my life is all about to be honest.
51:36That's like what you said.
51:39That's like what I always say about food and like how I always want to feel when I'm eating.
51:44Um, and I feel like I learned that from you.
51:48So, um, that's cool.
51:52Nice, Grace.
51:54Thank you so much.
52:01So crazy.
52:07What an incredible first day of around the world week.
52:10The moment you guys walked into the kitchen and those spices hit your noses, you knew exactly what we were
52:16up to.
52:17Rick, you set them up beautifully with the ingredients you brought in today.
52:20Do you think so?
52:21I do. How do you think they went?
52:23Well, I was actually rather pleased with myself, actually.
52:27LAUGHTER
52:28Because I just noticed that you used everything.
52:31And I just thought that there was a naturalness about all the dishes, really.
52:35You didn't try too hard.
52:36Because at the end of the day, it's all down to the flavour.
52:39And a lot of those flavours were really not forced.
52:43And the use of spice was not forced.
52:46So I've had a thoroughly enjoyable day.
52:48But more importantly, I think you're really good.
52:51Aw.
52:53Guys, put your hand together for Chef Rickstein.
52:57Rickstein!
53:06We tasted 12 of the most appealing dishes.
53:10And let me say, the standard was excellent.
53:14But we could only choose four to be safe from tomorrow's elimination.
53:20If I call your name, please step forward.
53:24Casper.
53:28Your dish was totally unique.
53:30And if you keep cooking like this, you're going to go fine to the competition.
53:36Grace!
53:37Grace!
53:42Your dish was really clever.
53:44This was exactly the kind of cooking we were hoping to see today.
53:49Min!
53:56The curry was intense.
53:58But when married with that perfectly cooked crab and exceptional flatbread, he won us over.
54:04And the final dish celebrated every ingredient in its purest form.
54:09The cook was clever, precise, and their fish was done perfectly.
54:16Aliona!
54:23YOU CHOI
54:29Casper, Grace, Min, and Aliona,
54:32you four,
54:33we'll be safe up on that gantry tomorrow
54:36with not a worry in the world.
54:39The rest of you,
54:40you'll be cooking
54:41and our massive all-in elimination.
54:44So go get some rest, you're going to need it, goodnight, well done everybody.
55:00Tomorrow night, Around the World week continues with five countries and five secret ingredients.
55:10Are you all kind of bricking it?
55:12I got nervous.
55:12It could be their ticket to safety.
55:15Black Abram today, there's no room to hide.
55:18Or their return trip home.
55:21Oh dear Lord, I'm freaking out.
55:23Oh my God, it's not coming together.
55:25Kanika, breathe, breathe.
55:27I'm gone, I'm gone, I'm gone, I'm gone.
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