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MasterChef Australia Season 18 Episode 16
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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.
00:17And 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!
00:41Oh my god!
00:58Oh my god!
01:01Oh my god!
01:11There's a lot of 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!
01:29It's so pretty!
01:29Wow!
01:32A mystery box with spices!
01:36Wow!
01:38I'm super excited!
01:39It feels like heaven!
01:42Before we start, a big congratulations to Dot for getting married!
01:48Woohoo!
01:49Thank you!
01:50Woohoo!
01:51Thank you!
01:53Best day of your life, right?
01:54Best day.
01:55It was so fun.
01:56Great weather.
01:57All the family was there.
01:58How was the food?
01:59The food was good!
02:00Yeah!
02:01Which was my main priority.
02:03So...
02:03Well, yeah.
02:07Now, it's the start of a brand new week, and what better way to do that than with a mystery
02:12box.
02:13Yes!
02:14And these amazing spices!
02:16This display could be straight from a souk in Marrakesh, a bazaar in Istanbul, or a spice
02:22market in Delhi.
02:24This week, we're going on a culinary journey around the world.
02:28Ooh!
02:32To kick off an epic week, we need an epic guest!
02:36Yay!
02:38Today's guest is a culinary explorer, learning about unique food traditions and creating
02:46extraordinary dishes in some of the world's most breathtaking locations.
02:52He opened his first restaurant 50 years ago and has not looked back.
02:58Oh!
02:58Whoa!
02:59One of the most recognisable TV chefs around the whole world.
03:03Brickstein.
03:05Brick?
03:07Global food icon, friend of the show, it is Brickstein!
03:12Oh, my God!
03:25It'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, and personally, it's
03:35really influenced the way that I cook as well.
03:38So, I think he's the, like, perfect choice for today's challenge.
03:45Rick, welcome back to the MasterChef kitchen.
03:47So, it feels like home.
03:49I've not 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 made a series in New South Wales last year, and just opened a restaurant in Coogee Beach
04:03in Sydney.
04:05So, never 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 thing, like, number one.
04:24You feel like you're getting the real Rick, not a TV version.
04:27Just a real person, so, yeah, amazing.
04:29Ben, what about you, mate?
04:30I love Rick.
04:32Like, I've watched so many of his shows, like, travels through India, through Southeast Asia,
04:38into Malaysia.
04:39The favourite dishes I love to cook is that masala goat curry.
04:43I cook for people, and they absolutely love that dish.
04:46Fabulous, fabulous.
04:47I can just tell how inspired each and every one is, and that makes for good food.
04:55Okay, guys, it's time to head back to your bench.
04:58Let's do it, let's do it.
05:01Let's do it.
05:02Let's do it.
05:05Let's do it.
05:06It's very big.
05:07What's in the box?
05:09Are you ready?
05:10Yes.
05:11Yes.
05:11You can lift your leads, now!
05:15Oh!
05:17Yeah!
05:22Oh!
05:23Oh!
05:25Oh!
05:25Oh!
05:26Oh!
05:26Oh!
05:26Oh!
05:26Oh!
05:26Oh!
05:26Oh!
05:28Oh my God!
05:30Wow!
05:33Look at this crab.
05:38That looks great!
05:39Doesn't it look beautiful?
05:41Well, obviously, had to chew some lamb.
05:43Oh!
05:43It's Australia after all.
05:44and I particularly like four-quarter chops.
05:47I had to have a little snapper.
05:49Oh, yeah.
05:50I'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. Flues 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, I hope you don't mind.
06:16Stilton.
06:17I remember once with a French maitre d' in England.
06:22I said, there's no English cheeses on your cheese board.
06:24He said, that's because we don't like them.
06:27Some chickpeas, some passion fruits, and, 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. I think that's about it.
06:38Have I left anything out?
06:40I think that's fantastic.
06:41Isn't it, everyone?
06:43It's actually a super interesting mystery box.
06:46There'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, as 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.
07:44Pantry and garden are closed,
07:45but you, of course, have your underbench staples
07:48to 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 say, 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.
08:18Well, everybody, your time starts now.
08:22Here we go.
08:28Wow.
08:30We're going Mexican.
08:32Porianda, where's the porianda?
08:36They're all spread out across completely different parts of the table,
08:38which is quite exciting.
08:40The question is, how many spices will Karnika take?
08:45At least eight.
08:46More.
08:47Herbs and spices, more.
08:48Porianda, cumin seed.
08:51Uh...
08:52I'm getting really excited for Around the World Week
08:54because I love backpacking.
08:56And 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!
09:04Woo-hoo!
09:06Criandals.
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 of different cuisines.
09:17So 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.
09:31Uh, Rick fan?
09:32Huge.
09:32Yeah?
09:33I love your approach to seafood,
09:35but I'm not cooking seafood today.
09:37Good, good.
09:38So I'm kind of going back to what I know,
09:40and what I know tastes good.
09:42Um, so I've made a rough path,
09:44so I'm going to bake it and do, like, greens on the bottom
09:45with, like, a chamoula sort of spice paste,
09:47layer some potatoes on top, fold it,
09:49bake it like a pie galette thing.
09:51Yep.
09:51Yeah.
09:52I think it's clever.
09:54Because you're sticking to what you know.
09:55Yeah.
09:55You know?
09:56Yes.
09:56It is simple.
09:59Yes.
10:00With simple food, it has to be done perfectly.
10:02Okay.
10:02I'm just going to pull this off.
10:03Great.
10:03I will.
10:04I will.
10:04There you go.
10:05Lots of space.
10:05There you go.
10:06Thanks, guys.
10:07Good luck.
10:08Although my dish is a little simple,
10:10it's got this chamoula paste,
10:12which is, like, super spice-forward and really fragrant.
10:15It's got some paprika, some chilli, some sumac, cumin,
10:18and the stalks from the spinach.
10:21Hopefully, the combination of flavours
10:23that 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.
10:35Oh, yeah.
10:36It's Around the World Week,
10:37and 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,
10:44so how can I show off some of those big flavours
10:46and those delicious concoctions that we have?
10:51Hi, Halalu.
10:52Hey, Lola.
10:53What are you making?
10:54So I'm making a Nigerian-style lamb potato pie
10:57with a mango chutney.
10:59Oh, wow.
11:00Back home, pies are, like, handheld.
11:02Mm-hmm.
11:02You know, in that kind of, like, almost patty shape.
11:04Right.
11:04So tell us,
11:06did you manage to find your treasure of Nigerian spices?
11:10Yeah, I did find the Iru's in there,
11:13you know, getting cooked down with the lamb.
11:15Iru is a, like, fermented locust bean,
11:18so it's really punchy,
11:20kind of a little bit funky,
11:22so I'm hoping for some of that flavour
11:23to definitely come through.
11:24This one is really important to you
11:26with all those spices.
11:26Yeah, exactly.
11:27It's just got to get it right.
11:28Amazing.
11:29We're looking forward to trying it.
11:30I've made these pies before at home, you know.
11:33I make them really well.
11:34Probably enough.
11:35It takes me, like, a couple of hours at home,
11:36but I've got 75 minutes here,
11:39so I have to cook the lamb,
11:41and then I've got to do the potatoes.
11:42I've got to do the pastry,
11:43make 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.
11:54Woo!
11:56I was happy when I walked in,
11:57I saw all the spices and smelled 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,
12:08Southern Indian crab curry.
12:09Amazing.
12:10And I'm going to make, like,
12:11a spiral black bread,
12:13almost like a spring onion pancake.
12:14Okay.
12:14I'm going to put the spinach in there.
12:17Okay, okay.
12:18Are you excited?
12:18I'm very excited.
12:20Rick Science here.
12:20I love it.
12:21And he just loves good food, you know,
12:23authentic good food,
12:24and that's what I love about it.
12:26Yeah, yeah.
12:26I think you're in a good space today.
12:28I am.
12:28I could get a hold for myself
12:29and my wife and friends all the time.
12:32So, fingers crossed.
12:33Good luck.
12:33Thank you both.
12:35Making my spice paste,
12:37I want it to be spicy now
12:39and a good balance of salty, sour,
12:42and just a bit of sweetness.
12:44So, I'm using a ton of spices today.
12:47In total, there's like 8 to 10 of them.
12:49I don't remember what they all are.
12:50I think I do pretty good curries.
12:53No 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,
13:0355 minutes to go.
13:07I love using the shells of Kraft.
13:09Lovely flavour.
13:11I cannot believe that Rick is here.
13:13It's so surreal seeing him in person.
13:16Would 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.
13:23Where are your family from?
13:24Sicily.
13:25Oh, my gosh.
13:26Yes.
13:26Great, great respect.
13:27It was such amazing sources of inspiration
13:30to just, like, be a better cook.
13:32Rick is a lover of simple food.
13:34Fight temptation.
13:35Fight temptation.
13:36Sound like a gospel.
13:38Try.
13:40He's an absolute idol of mine.
13:42I just really want to impress him.
13:45There we go.
13:47I'm going to do a butterflied snapper
13:50crumbed with breadcrumbs,
13:52pureed English spinach,
13:53and zucchini flowers as well.
13:56Oh, my God.
13:57Of course, in a mystery box to do that,
13:59I don't have breadcrumbs,
13:59so I've got to make some bread first.
14:01On top of that,
14:02I 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.
14:11It's already been 20 minutes,
14:12and it's taken me so long to butterfly this fish.
14:16What's going on here?
14:17It seems so ambitious,
14:19but this is, like, probably my one and only chance
14:21to cook for Rick Stein.
14:22G'day, Grace.
14:23Hi.
14:24G'day, Grace.
14:25You've 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,
14:45but this is, like, probably my one and only chance
14:47to cook for Rick Stein.
14:49It's not my prettiest work,
14:50but that's not good.
14:51So I have to move on
14:52and 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,
15:01but to do that,
15:02I've got to make some bread first.
15:04I'm going to flatten the dough out
15:05into sort of a pizza-esque shape,
15:07and I'm going to use a pizza stone
15:08just so that it can cook much faster.
15:11It's very risky,
15:13but I really want to impress the judges, Stan.
15:15I really want to do well for Rick Stein,
15:16but also to be safe
15:18from tomorrow's elimination.
15:22I'm feeling so happy
15:23looking at the beautiful ingredients
15:25that I've got at my spices.
15:27Oh, my God,
15:27I can't tell you how happy I am.
15:29I think it means so much to get tasted today
15:32because it's like when you think of India,
15:34you think of spices.
15:35You think of abundance of flavours,
15:37and if I'm representing something,
15:39I'm going to do justice.
15:42Hi, Kanika.
15:44How are you?
15:44You've got more spices here
15:45than there were mystery box ingredients
15:47under that lid.
15:48What are you cooking?
15:49So I'm doing a South Indian
15:52Keralite fish fry.
15:54Ooh, delish.
15:55So I'm going to serve it with mango pachry,
15:57and then I'm going to do the fat bread.
15:59I think what is going to be most important here
16:01and where our expectations are for you
16:03is immaculate spice work.
16:05Yeah.
16:05So do whatever you need
16:06to be able to focus.
16:07Yeah, thank you.
16:09Normally, spices,
16:10it's something that you would never get
16:12in a mystery box,
16:13so I'm feeling pretty confident.
16:15I've got my mango pachry cooking
16:17and my flatbread dough resting.
16:20Now I'm going to lather my fish
16:21with all the spices,
16:23and once it's properly marinated
16:25for at least like 10 to 15 minutes,
16:27then I'm going to deep fry the fish.
16:29Oh, my God.
16:30I'll be jumping with joy
16:31if I come to top four dish,
16:33because I'm a big fan, though.
16:34Okay.
16:36Yeah, I feel like I'm in my zone right now.
16:39Oh.
16:39I am feeling a little bit overwhelmed.
16:42Surprised to see all the spices
16:44in the kitchen today.
16:45Now I'm like not entirely sure
16:46where this is going to take me.
16:49Today I'm making whole baked snapper.
16:51We're going to make
16:52some passion fruit butter sauce,
16:54some potatoes,
16:56and some pickled courgette.
16:58My pickles are pickling.
16:59But for today's challenge,
17:02we also need to use
17:03at least one spice.
17:05Okay, what kind of spice?
17:08Growing up in Estonia,
17:10I didn't get to experience
17:11many 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
17:19what works with passion fruit.
17:20Ooh, parsley.
17:21Then I see there's some
17:23Italian dried herbs.
17:24So I take some parsley,
17:26rosemary, oregano.
17:27I'm going to mix that
17:29for the fish marinade.
17:30I love that.
17:32I cut through the flares
17:33to make sure the flavours
17:35really penetrate the fish,
17:37and I'll put it in the oven.
17:38I'm feeling good.
17:39I really love the flavours
17:40of the dish.
17:41I think it's kind of like
17:42a little hum of spices
17:43here and there.
17:45Whoa!
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
17:56for Rick Stein's mystery box.
17:57He's known for his seafood dishes.
18:00So instantly,
18:01I'm really drawn into the crabs.
18:05But seeing everyone else
18:06is cooking protein,
18:07I realise that it's my chance
18:08at all dessert.
18:10Hi, Kasper.
18:11Hey, how are you guys going?
18:12How's Kasper?
18:13How do you feel about
18:14cooking for Rick Stein?
18:16Oh, super excited, yeah.
18:17I feel like I came out
18:17of 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
18:26chilli mango ice cream
18:28on here.
18:29Right.
18:30Passion fruit granita
18:30in the blast chiller.
18:32I've pickled some
18:33of the mango peels as well.
18:34Have a little bit of a garnish
18:35on top.
18:36Yeah.
18:36I'm just going to make
18:37a little tamarind,
18:38caramel,
18:39passion fruit seed,
18:40crumb.
18:40So, yeah,
18:42I think I'm pretty good.
18:44What do you think, Rick?
18:45Well, I just love dessert.
18:46Is that anyone
18:47you've seen so far?
18:48Yes.
18:48Oh, wow.
18:49So, um, great.
18:50Well, Rick's excited
18:51to you on the right track.
18:52Good luck.
18:53Thanks, guys.
18:54Today, I'm taking inspiration
18:55from Thailand
18:56or Southeast Asia
18:57where you do get
18:58these sweet sort of salts,
19:00the chilli numbers
19:01to go on your
19:02fresh fruits.
19:03So, I want to be
19:04balancing the heat
19:05of the chilli
19:06while still keeping it
19:07all really bright,
19:08zingy.
19:09There is a bit
19:10of a puzzle here.
19:11So, I want to make sure
19:12that I'm tasting
19:13every element
19:14so I can put together
19:14the perfect fish.
19:16It's nice.
19:16That's the granita.
19:18You're officially
19:19halfway there.
19:2037 and a half minutes to go.
19:24Wow.
19:25Woo.
19:29Everything is very
19:30specific today.
19:31Now I want it.
19:35Dear Lord.
19:36Did that happen?
19:37You were just
19:37bloody flustered.
19:38Yours did very well.
19:40My dish is a
19:41zilton and spinach
19:42stuffed zucchini flour
19:43on 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
19:54a Sri Lankan
19:55by a fish curry
19:56served with some
19:57lightly spiced
19:58fried potatoes
19:59and the zucchini flour.
20:01We're in cooking
20:02in close quarters here, man.
20:03Yeah.
20:03As usual.
20:04That's what we do.
20:07Oh, why do you
20:08drip so slow?
20:09I'm making a
20:10Qingjian lamb noodle soup
20:12with kind of like
20:13grilled lamb on top.
20:14I'm going to cook it
20:15until I have to plate it.
20:16You know, that's the only
20:17way that I'm going to get
20:18maximum flavour.
20:18Oh, my God.
20:21For is my pastry solid?
20:24My North African potato
20:25and spinach pie
20:26is coming together.
20:27I've made my own
20:28rough puff pastry.
20:29I've got that spiced spinach
20:31and then I'm going to finish
20:32it with little bits of potato
20:33over the top.
20:34Good.
20:35It's just like a little
20:36pastry galette, right?
20:37I don't want to talk it down,
20:38but like, you know,
20:39it's not the most exciting dish.
20:40Vegetables have a reputation
20:42for being a little bit boring.
20:44So that's kind of playing
20:45in the back of my mind.
20:47Sorry.
20:50Um, I may have played it
20:52a little bit too safe today.
20:54I don't know if I've done
20:55enough to impress the judges.
20:59Ah!
21:00We've only got 30 minutes to go.
21:02And so I need to think about
21:03a way that I can make this pie
21:05more appealing.
21:07Um, I'm going to try
21:09and make a ricotta
21:10just to like sort of add a bit
21:12of like a fatty element to it
21:13and then make a nice little
21:14passion-fruity sausage.
21:16Um, see if that goes.
21:18And then I'm just going to try
21:19and make it as pretty
21:20and as yummy as smelling
21:22and looking as possible
21:23so that when they walk past
21:24they're like,
21:24oh 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
21:32a white apron
21:32and there's no like
21:33really negative consequences.
21:34I'm trying some flavours
21:35I've never like combined before
21:37so I'm like, ugh.
21:38Hopefully it works.
21:39Um, I'm going to do an eclair
21:40with a cardamom and vanilla cream.
21:41Plus you get a good workout
21:42in this kitchen, don't you?
21:44A mango compote
21:45and then if I can make it work
21:47a rose petal cream on top as well.
21:52Vinnie!
21:53Hello.
21:54What's going on?
21:54So today, yeah,
21:55I'm doing like a
21:56Middle Eastern spiced lamb.
21:58Made some tahini
21:59with some white sesame seeds
22:00and I've got some chickpeas boiling
22:01to make some hummus
22:01and maybe make
22:02a passion fruit molasses type of vibe.
22:04I like this.
22:05It's a strength.
22:06Yep.
22:07It's thinking it through
22:08with no panic, I could say.
22:12It's pretty important
22:12that I stay out of elimination.
22:13I don't want to have
22:15to face the decision
22:15of using my pen or not.
22:17I would rather just rest easy.
22:18So I am doing
22:19a chew pastry
22:21with some wattle seed
22:23and some mango
22:23and passion fruit.
22:24Ooh, it's like a flower shape.
22:26Yeah.
22:26Oh, sick.
22:27You do not want to be
22:28in 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
22:44in the pressure cooker.
22:46Spot on.
22:47My short cost is good to go
22:48and so I want to start
22:49to assemble with
22:50handheld pies.
22:52Pie needs literally
22:53like 23 minutes.
22:54I would say
22:55which is in one minute's time.
22:56So it's very, very, very tight.
22:58Good.
22:59Well, I check on the potatoes
23:01and they aren't cooked
23:01all the way through.
23:03Ah.
23:05I'm in trouble here.
23:21I know I'm running out of time here
23:23and I need to get this pie
23:25in the oven.
23:26But the potatoes still going.
23:27I need to pivot.
23:29I decide to fill the pastry
23:31with just lamb.
23:33Very, very, very, very tight.
23:35I get my pie in the oven
23:37and I just hope
23:38against all hope
23:39that it cooks.
23:40I'm going to leave my pies
23:41into the very last second.
23:43Make sure they get on the plate
23:44for sure.
23:45And then I'm going to rethink
23:46how I incorporate the potatoes.
23:47I might just do it
23:48as a bit of a messy eat
23:49or go on top.
23:50I decide to make the potatoes
23:51part of the chutney
23:52to keep that sweet
23:54and salty flavour combination.
23:56I'm hoping that it still tastes
23:57like all the classic
23:59Nigerian pie.
24:03Oh, my God, it's so exciting.
24:05I've been watching him
24:06since I was a kid.
24:07I'm going Mexican today.
24:09So I've cooked the lamb.
24:11We've got some roasted chickpeas.
24:13Tosillas.
24:14Passionfruits sour cream.
24:15Yeah, it's a fun day
24:16in the kitchen.
24:18Tosillas are spice, hey?
24:19Yeah.
24:20I want to be creative today
24:21because only a few dishes
24:22get tasted.
24:23So I'm going to be going
24:23with a mango and cardamom custard.
24:27Passionfruits creme pat.
24:29I'm going to serve it
24:29in basically the mango skin
24:31that's going to be frozen.
24:33And hopefully,
24:34I can turn it into
24:35a creme brulee at the end.
24:38Petro.
24:38Hi, how's it going?
24:40I'm making lamb cigars
24:42and I'll serve it
24:43with the sumac and mayonnaise.
24:45Okay.
24:45You're making your own filo.
24:47Yeah, yeah, yeah.
24:48I make my own filo dough.
24:50But the feeling's definitely
24:51a Middle Eastern vibe.
24:52I like it.
24:56Oh, man, that looks epic.
24:59I think today's just cooking
25:00things that I love to cook
25:02and I love to eat.
25:03So I'm quite confident.
25:07I'm taking a lot of time
25:09to nurse the curry,
25:10adjusting the flavours,
25:12the saltiness,
25:13the sourness.
25:15The crab is cooking in the curry
25:17and then in the meantime,
25:19I'm also working on the flatbread.
25:22The spiralling
25:23and the melted butter
25:25between the layers
25:26will create a very flaky flatbread
25:29so you can mop up that curry sauce.
25:31Like, it's Rick's time, right?
25:32I really want him to taste my food
25:34and he loves his curry
25:36so hopefully I'll get a taste of it today.
25:38Hot, hot, hot, hot, hot, hot.
25:40Okay, guys,
25:42you have 15 minutes to go.
25:44All right.
25:45Yeah!
25:49It's out of my comfort zone today
25:51with 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.
26:01I'm going to use fennel salt
26:02to take it on a whole another level.
26:05Okay.
26:07Whoa!
26:08And now I'm making
26:09the passion fruit butter sauce.
26:11I want it to be very fresh
26:13and vibrant,
26:14something that will help
26:15lift the whole dish together
26:17with the fish.
26:18We don't really have any lemons
26:19and limes
26:20so I'm kind of trying to infuse
26:22a bit of acidity
26:23into passion fruit.
26:24I think it's going to be
26:25quite tough to balance
26:26and I make it really impressive
26:28but if I can pull that off
26:29I think I might be
26:30one 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 patchy done.
26:45I'm just going to straight pop
26:46to the curry now.
26:48For my spinach curry
26:49using the spice mix
26:50that I've used for my fish
26:52so I've got tamarind,
26:53asafoetida,
26:54the mustard seeds
26:55and the chilli balls.
26:57It's going to be
26:57an earthy kind of flavour
26:59which is going to bring
27:00this dish together.
27:02I know that Rick Stein
27:04loves Indian food
27:05especially when
27:06it has to do with spices.
27:09Also I think making a curry
27:10is the best way
27:11to get tasted.
27:16That looks good.
27:17I'm feeling really confident.
27:18All the flavours
27:19in my dessert
27:19are like exactly how I want.
27:21Nice.
27:21The green mango powder
27:22has made the crumb
27:23really zingy.
27:24It's almost like sherbet.
27:25It goes perfectly
27:26with the heat of the chilli
27:27in the ice cream
27:28and the freshness
27:29of that passion fruit,
27:29granita.
27:32Final thing I need to finish
27:33is my tamarind caramel.
27:36It's worked for me
27:36really well before
27:37with Jimmy Barnes' cook.
27:40The tamarind kind of
27:41brings this tar acidity
27:43and some nice bitter notes
27:44in there as well
27:45and be really nice
27:45and balanced.
27:48It's a really unique dish
27:50and because the judges
27:51are only going to taste the 12,
27:53I'm hoping it stands out.
28:01Really going to pick up the pace.
28:02I am really excited
28:04to cook for Rick Stein.
28:06I've got my spinach
28:07on the plate
28:07and my bread crumb
28:09is ready.
28:10To be honest,
28:10I'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.
28:19I am freaking out.
28:20I still need to cook the fish.
28:23This is not going to cook.
28:32Oh man.
28:34It's stressing.
28:35If I don't get this fish cooked,
28:37I basically don't have a dish.
28:38Hurry up, hurry up, hurry up!
28:48This is not going to cook.
28:53Oh man.
28:54It's stressing.
28:56This is seriously
28:57not enough time
28:57for this fish.
29:00I am freaking out.
29:01Oh my God.
29:03Okay.
29:03It would just be
29:04so devastating
29:05to serve Rick Stein
29:07raw fish.
29:08I would just
29:09be so heartbroken.
29:14Trust me,
29:14you want a top four dish?
29:16You've only got
29:16two minutes to go.
29:21Really out of time.
29:33It's time to get my pie
29:34out of the oven.
29:35I hope it was enough time
29:36to get the cook right on them.
29:38I put the potatoes in there,
29:40chutney.
29:40It has that sweet
29:42and saltiness
29:43that I was going for.
29:46I'm just hoping
29:47that I have done enough.
29:53Yeah, we'll see.
29:55Quick, quick, quick, quick!
29:57Time's ticking down.
29:58Woo!
29:59My pie is going
30:00to come out of the oven
30:01at the final moment.
30:03I've got like a little jug
30:05of my passion fruit juice
30:06on the side
30:06and then my ricotta.
30:08It's super smooth.
30:09It's a little bit looser
30:09consistency,
30:10but that's what I was going for.
30:12Ooh!
30:12Ooh!
30:13I just hope
30:14I've done enough.
30:15Get it on the plate!
30:1630 seconds left!
30:18Come on!
30:20I think it's alright.
30:23Oh!
30:30I just am really worried
30:32the fish isn't cooked.
30:33I think we could be just there.
30:37Okay, guys.
30:38Ten!
30:40Five!
30:41Eight!
30:43Seven!
30:45Two!
30:47Five!
30:48Four!
30:50Three!
30:51Two!
30:52Four!
30:53Let's hit, everybody!
30:54Hold on!
30:59Oh, how are you feeling?
31:01Oh!
31:02Oh!
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
31:09with 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
31:19if it's cooked or not.
31:25We are looking for
31:26the top four dishes
31:27to be saved
31:28from tomorrow's
31:28all-in elimination.
31:30And, in saying that,
31:31we're only tasting
31:32the 12 most appealing dishes.
31:40The first dish is
31:42Gaspar.
31:45I'm really, really proud
31:46with what I've put up.
31:47This probably could be
31:48one of my most unique dishes
31:50in the kitchen so far.
31:52And so, I think I do have
31:54a real good shot
31:54at immunity today.
31:58Gaspar, what have you made?
32:00I've done a mango ice cream
32:03with chilli and galangal
32:04and a passion fruit granita.
32:06And then I've also got
32:08a tamarind caramel.
32:09It's definitely intriguing.
32:11Yeah.
32:24Yum.
32:26What was that, Rick?
32:28Yum.
32:30I just thought it was
32:31the cornucopia of delight.
32:33Woo-hoo!
32:34Thank you, Rick.
32:36I 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
32:46in the caramel.
32:48It's just a very, very lovely food.
32:51Thank you so much.
32:52It is unbelievably,
32:55mind-blowingly delicious.
32:58That mango ice cream
33:00is so luscious and silky
33:03and just that you think
33:04it's going to kind of ease away.
33:06You get the hit of that chilli.
33:07It just ricochets all around
33:09your tongue and the roof
33:10of your mouth.
33:10And the last thing you get
33:11is that heat.
33:12And it's really, really lovely.
33:14It's not overpowering at all.
33:16I would have really appreciated
33:18a bigger serve.
33:21There's a lot of ingredients
33:22you used in there
33:23that are very much part
33:24of my childhood,
33:25like the tamarind and the umcha.
33:27And it reminds me
33:28of the street food stuff
33:29of, like, dipping fruit
33:30into, like, salt.
33:32It had that kind of feel about it.
33:34But then in a high-end dish.
33:37I think the thing
33:37that is really special
33:39about this dish
33:40is it is completely original.
33:42It just requires someone
33:44with a very unique way
33:45of thinking about food
33:46to create that.
33:50Come here.
33:51I want to shake it.
33:51Oh, I love it.
33:53Like, seriously, bro.
33:54That, like,
33:56you win this competition
33:57with plates like that.
33:58Oh, like, I'm not joking.
34:01I am astounded
34:03that you could do that
34:05in our second mystery box challenge
34:07with a bunch of random ingredients.
34:13Honestly, like,
34:14it's perfect, mate.
34:16And it's so inspiring
34:17that we're so early
34:18in the competition
34:19and you're not only
34:20thinking about dishes like that
34:21but, like,
34:22executing it
34:23to such a high level.
34:27I can see
34:29this is a big moment for you.
34:31How are you feeling?
34:31Oh, it's crazy.
34:33Like, I wouldn't be...
34:34I don't think I'd be cooking
34:35dishes like this,
34:36you know,
34:37a few months ago
34:37without everyone around here
34:38as well.
34:39It's very inspiring.
34:40And all the feedback
34:41you guys give
34:42just over the last, like,
34:43few weeks.
34:43I've learnt so much.
34:47Yeah, it's...
34:48I'm really enjoying being here.
34:49Keep pushing,
34:51keep going
34:51because, like,
34:53tasting that dish,
34:54you've got the talent
34:55to win this thing.
34:57Thank you so much.
35:03It's extremely validating
35:04to be hearing
35:05this high praise
35:06from people
35:07that I really look up to
35:08and respect.
35:08That's awesome.
35:09Thank you so much.
35:10Makes me feel
35:11all warm and fuzzy
35:12and this was really
35:14a huge confidence booster
35:15that I am meant to be here.
35:17Wow, like,
35:17I have the tissues, hey?
35:19Oh, my God.
35:21I'd love to taste your dish.
35:24Olalu!
35:28I'm relieved
35:29to have a pie
35:29that's cooked.
35:31I had to pivot
35:32and make the potatoes
35:33part of the chutney.
35:35I'm just hoping
35:36that I've done enough
35:37with the flavours.
35:50I've made a Nigerian meat pie
35:52with a mango
35:54and potato chutney.
35:56The spices,
35:57I know there's paprika
35:58and onion
35:59and garlic,
35:59some white pepper,
36:00ginger
36:01and cumin seeds.
36:02I also did use the iru,
36:03so that's fermented
36:05locust bean.
36:06OK, let's try it out.
36:23Ah, Olalu,
36:24I dug the mango chutney.
36:27I thought it went really well
36:28with the pastry.
36:29A slight hint
36:30of the spices in there
36:31was a really delicate touch too.
36:34But I didn't get any potato,
36:36so I don't know
36:36if that was a good thing
36:37or a bad thing.
36:38I got absolutely
36:40bugger all meat.
36:42It was just lacking
36:43for me, unfortunately, mate.
36:45I think you did need
36:46the potato in there
36:47because then it would have
36:48had that kind of
36:49pasty effect
36:49where that starch
36:51was holding all that meat
36:51together and it's still
36:52sort of a nice mouthfeel
36:54because it's just
36:55a little bit dry
36:56and there's sort of
36:56quite a few empty pockets
36:58where there's nothing
36:59between the meat.
36:59So it was a shame
37:00that you just had to rejig,
37:01but it's still
37:02a really commendable
37:03little pivot.
37:05I just thought
37:06the ratio of pastry
37:07to filling
37:08was not enough filling.
37:09And I like the mango.
37:12You just need
37:12a bit more tart,
37:14a touch more acidic
37:15for the nice dish.
37:24Next dish we'd like
37:25to taste
37:30is Aliana.
37:34I was kind of scared
37:36taking off the spice challenge
37:37so I wanted to play
37:39to my strengths
37:39and use Italian herbs.
37:41I love the flavours.
37:43I hope I've done enough
37:44to win a top dish today.
37:48Well, hello.
37:50I made whole-baked snapper
37:52with rosemary,
37:55oregano,
37:56fennel seeds
37:56and parsley,
37:57some potatoes
37:58with fennel salt,
38:01pickled zucchini
38:03and passion fruit
38:04butter sauce.
38:06When I walked in today,
38:08I was actually
38:09pretty intimidated
38:09because I'm not very
38:11used to work
38:12with a lot of spices.
38:13so I wanted to make
38:15something Italian
38:16and really kind of
38:17heroes the ingredients.
38:19I'm really excited
38:20to see how this
38:20passion fruit sauce
38:21goes with the fish.
38:22So shall we taste?
38:23Yeah.
38:23Thanks.
38:28Aliana?
38:29Yeah?
38:29How do you think
38:29the fish is cooked?
38:33I hope it's cooked well.
38:35Well?
38:38I'm getting so much joy
38:40pulling it off the frame
38:42because it is so perfect.
38:45It's getting that
38:46absolute point
38:47where it's still
38:48very full of juice
38:51but it's coming away
38:52from the bone.
38:53It's beautiful.
38:54Oh my gosh,
38:54I'm so happy.
39:09Well, I thought
39:11the potatoes were great.
39:13As soon as I tasted
39:14the potatoes,
39:15I thought,
39:16this is somebody
39:16who knows how to cook,
39:17you know?
39:18They're just
39:18beautifully flavoured.
39:20The fish perfectly cooked
39:23and the coating
39:24was fabulous.
39:25What I actually
39:26really liked
39:27is you left
39:27all the fins on
39:29and it just
39:30looks great.
39:31I sort of thought,
39:32why cut them all off,
39:33you know?
39:34It's really good.
39:36I agree.
39:37The potatoes
39:37are unbelievable
39:39and what is amazing
39:41is how you managed
39:42to nail
39:43that snapper.
39:45I mean,
39:45you can see,
39:46this is exactly
39:47perfection.
39:50I think
39:51your sauce
39:52is magic.
39:53It's just so
39:54right and buttery
39:56and perfectly silky
39:57in its consistency
39:58and I think
39:58that's really clever.
40:01You're honest
40:02that, you know,
40:02spices
40:03aren't really
40:04your forte
40:04and your skill set
40:05but you're really
40:06good at the F word.
40:10Flavour.
40:12Flavour.
40:13Like,
40:14it is effortless
40:14to you
40:15and that is
40:15such an advantage
40:16in a mystery box challenge.
40:18Once you get
40:19the right ratio
40:20of, like,
40:22sauce,
40:22fish,
40:23potato,
40:23heaven.
40:24Thank you so much.
40:32Well done.
40:36Next dish,
40:37biddy.
40:42It's a four quarter
40:43of lamb
40:43that's been spiced
40:44and I've braised
40:44it as well
40:45and then there's
40:46some hummus.
40:48I wanted this
40:49to be good
40:50and you've done
40:51a really good job,
40:52mate.
40:52The lamb
40:53is cooked so well.
40:54It is just
40:55pulling away
40:56from the bone.
40:56The hummus
40:57was a genius idea.
40:59Pat.
41:02I've made
41:03a whole fried
41:04snapper
41:05with a curry sauce
41:06and some lightly
41:07spiced potatoes.
41:09That fish,
41:10it was just
41:11presented so beautifully
41:12and the potatoes
41:13are amazing.
41:16I'm waiting
41:17and hoping
41:17to get tasted
41:18but everyone's
41:19doing, like,
41:20super elaborate,
41:20beautiful dishes.
41:22Emily!
41:24So I have made
41:25a Xinjiang lamb
41:26noodle soup.
41:28Noodles were
41:29beautifully made,
41:30so thin and silken.
41:32The lamb was
41:33cooked really beautifully
41:33and actually
41:34the marinade
41:35was spot on
41:35and I think
41:36you can't help
41:37but compare yourself.
41:38Right, next one
41:39is Annabelle.
41:41Yeah!
41:43I played it
41:44safe today.
41:45I still have
41:46that self-doubt
41:47in the back
41:47of my mind
41:47that maybe
41:49I haven't done
41:49enough.
42:00Annabelle,
42:01what have you made?
42:01I have made
42:03a North African
42:05spinach and potato pie
42:08with a loose ricotta
42:10and then some
42:10passion fruit.
42:11So what spices
42:12did you use?
42:14I used,
42:15gotta remember
42:15them all,
42:16paprika,
42:17coriander seeds,
42:19cumin,
42:20chilli flakes,
42:22some sumac
42:23and then some
42:23parsley.
42:24Wow.
42:25It's up to go.
42:44Okay, Annabelle,
42:46what you did
42:47is supposed
42:48to be rustic,
42:50simple
42:50and it is
42:52absolutely delicious.
42:57and what amazes
42:58me even more
42:59is quite light
43:00and the middle
43:02is tender
43:02and moist.
43:05I think I would
43:06say it is
43:07flawless.
43:09Thanks.
43:10Yes, Annabelle,
43:11I really enjoyed
43:12that.
43:13Very vividly
43:14spiced.
43:15It tastes like
43:16a North African
43:17dish.
43:18Oh, cool.
43:19I do think
43:19in the absence
43:20of lemon,
43:21your use of
43:22passion fruit
43:22works a treat.
43:24So I enjoyed it.
43:25I can imagine
43:25having that
43:26somewhere in
43:27Morocco
43:27for breakfast.
43:29Thanks.
43:29The first thing
43:30that stands out
43:31is that
43:31beautiful pastry.
43:32You've made
43:32it really well.
43:33It's cooked
43:34perfectly.
43:35It's got
43:35really nice layers
43:36you can see
43:37on the side.
43:38I think
43:39the sauce,
43:40you could have
43:40left quite sweet
43:41because I kind
43:42of yearned
43:42a little bit
43:42for that salty
43:43sweet sour pull.
43:45Yep.
43:46But apart from
43:46that, I think
43:47it was one
43:47of the better
43:48examples of how
43:49the passion fruit
43:50has been used
43:50today.
43:51Okay, thank you.
43:52Great work
43:53on not trying
43:54to overdo it.
43:56The restraint
43:57here is evident
43:58but what you
43:58have done
43:59is you've given
43:59us beautiful
44:00earthy English
44:01spinach loaded
44:02with those spices.
44:04Not overdone
44:05either and very
44:06well cooked
44:06down as well
44:07and then the
44:08beautiful potatoes
44:09laid on top
44:09just gave it
44:10a point of
44:10difference.
44:11Simple cooking
44:11done really
44:12really well
44:12can get you
44:13places in
44:13this kitchen.
44:18My God,
44:19I'm stoked
44:19with the feedback
44:20from the judges.
44:21Like, wow,
44:21Rick Stein
44:22left my food.
44:23I think I have
44:24a chance
44:24to win immunity
44:25today.
44:27Next dish
44:28we'd love to
44:28taste is
44:29Min.
44:33I think
44:34I put up
44:34a really
44:35good curry
44:36today but
44:36obviously
44:37I'm a bit
44:38nervous as well
44:38because Rick Stein
44:39loves India.
44:41He loves his
44:41curries.
44:42Hopefully today
44:43the flavors
44:44are all there
44:45and balanced.
44:47Hello, hello,
44:48hello.
44:50Min, tell us
44:51what you've made.
44:52I've made
44:53crab curry
44:54with a spiral
44:55spinach
44:56fabric.
44:58Did you use
44:58quite a few
44:59spices?
45:00I used
45:01just a few.
45:02I think it was
45:03like eight to
45:03ten spices
45:04in total.
45:06So you kind of
45:06went ham.
45:07Yeah, yeah.
45:08There is
45:08chilli, cumin,
45:10coriander,
45:11turmeric,
45:11garlic, ginger,
45:12onion,
45:13powders,
45:13and curry leaves.
45:15Well, we can't
45:16wait to dig in.
45:16Shall we go?
45:17Yes, please.
45:20Yes, please.
45:22Yes, please.
45:23Yes, please.
45:38Min, that
45:39is a really
45:41beautiful dish.
45:44You can tell
45:44it's a very
45:45balanced spice
45:46paste that you've
45:47made.
45:48It's intense.
45:50But that
45:51pancake,
45:51roti,
45:52whatever you
45:52want to call it,
45:53is spectacular.
45:55It is so
45:56good.
45:58As soon
45:59as we get
46:00this crab,
46:01which is
46:02perfectly
46:03cooked,
46:05and the
46:05liquid,
46:06and the
46:07sweetness,
46:07and the
46:08gentle flesh
46:09into the
46:10curry,
46:10oh,
46:11my,
46:12God.
46:13That is
46:14the best
46:15flatbread
46:16I've had
46:16for years.
46:20It's just
46:20the layering
46:21of it,
46:22the lightness
46:22of it.
46:23And I guess
46:24the sauce
46:25is a bit
46:25intense,
46:26but who cares
46:27because it's
46:28such great
46:28to use that
46:30bread to mop up
46:31that fantastic
46:31curry.
46:32Well done.
46:33Thanks,
46:33thank you.
46:39I'm so
46:40inbound
46:40the feedback.
46:41I can't believe it.
46:43Rick loving my
46:44curry means so much
46:45to me.
46:45Oh,
46:45so.
46:45And I think
46:47I have a chance
46:47at the top four
46:48today.
46:49Mate,
46:50that's
46:50flat roadie
46:50time.
46:52Next stop.
47:02Jacques.
47:04Mmm.
47:05Intriguing.
47:07They've done a mango
47:08passion fruit
47:09creme brulee
47:10with cardamom.
47:13Jack,
47:13I dug it
47:14flavour-wise,
47:14beautiful and fresh.
47:16You do get the
47:16slightest hint of
47:17cardamom.
47:18I probably would've
47:19just liked a little
47:20bit more.
47:21Look,
47:21you were so close
47:22on that creme pat.
47:23It is like the
47:24slightest bit grainy,
47:25but I feel like
47:26you've done a pretty
47:27good job.
47:27The next dish
47:28we'd love to taste
47:31is from Petra.
47:36I've made
47:37lamb cigars
47:37with sumac
47:39and dried
47:39mince mayonnaise.
47:41Well,
47:42I mean,
47:42it's very tasty.
47:43It's right
47:43down side.
47:44It's a
47:45filet pastry.
47:46It's a bit
47:46thick.
47:47OK,
47:48next stop.
47:50Today,
47:50I'm hoping
47:51to get tasted
47:51because the
47:52spice challenge
47:53is really
47:54up in my alley.
47:55Pana.
48:00But
48:00I am starting
48:01to feel worried.
48:02I might not
48:02get tasted
48:03today.
48:05I have made
48:06you eclairs.
48:07It has a
48:08vanilla cardamom
48:09creme pat
48:10and a
48:11rose petal
48:12cream.
48:16Anna,
48:17this is
48:18a delight.
48:19Not good.
48:21Your choux paste,
48:22well proportioned,
48:23consistent,
48:24very well cooked,
48:25beautiful colour.
48:27Your crackling,
48:28make the
48:28thing,
48:30but please
48:30be careful
48:31with the salt.
48:33So there are
48:3412 people
48:35getting tasted
48:36today
48:36and have only
48:37got one chance
48:38left to impress
48:39Rick Stein
48:40and I really
48:41hope it's me.
48:43Next up,
48:44we like to taste
48:44a fish dish from
48:46a fish dish from
49:01Next up,
49:02we'd like to taste
49:02a fish dish from
49:08Grace.
49:08Grace.
49:13Oh, my dish is
49:14getting tasted
49:14by Rick Stein.
49:17Such a dream come true.
49:19Oh, that looks good.
49:23I'm so happy with
49:24my concept and my idea.
49:26I would love to win
49:28immunity today.
49:28I just hope
49:29that my fish is
49:30cooked.
49:31Grace, Grace, Grace,
49:32what have we got here?
49:34So I've done
49:35a crumbed snapper,
49:37a fresh puree
49:38of the English spinach
49:39and then
49:40some zucchini
49:41flowers on top.
49:42Spice,
49:43what did you choose?
49:44So I've done
49:45coriander seeds,
49:46fennel seeds
49:47and black pepper.
49:48To the eye,
49:48it looks very simple
49:49but there was a fair
49:50bit of work that went
49:50into this, wasn't it?
49:51Yeah, yeah.
49:52So I had to make the bread
49:53to make the breadcrumbs.
49:54Obviously, I had to
49:55butterfly the fish.
49:56Just really wanted to
49:56spend lots of time
49:57doing that to make sure
49:59there was no bones in there.
50:01Is the fish cooked?
50:04I hope so.
50:05I obviously
50:06was right down to the wire.
50:08Oh, wasn't it?
50:08So my fingers are crossed.
50:10One way to find out.
50:11Help!
50:24Pretty good.
50:25Pretty good.
50:26Pretty good?
50:26It's good.
50:27Okay.
50:45Grace, this is simply delicious.
50:49The butterfly on the fish
50:51was really well done.
50:53Has anyone got a bone?
50:55No.
50:55No bone.
50:58I love that little
50:59spice blend on top.
51:00When you got like
51:01a pop of the coriander seed,
51:03a pop of the fennel seed,
51:04I dug it hard.
51:05It was enough to know
51:07that there was spice in it
51:08but they definitely
51:09just played like
51:10a nice little role
51:11throughout the dish
51:12and didn't overpower it.
51:13Great work
51:13on what is
51:14absolutely simply delicious.
51:17To be honest,
51:18it's just made me smile
51:19that dish.
51:21It's cheered me up
51:22and I love food
51:24and a dish that makes me smile
51:25is what my life's all about
51:27to be honest.
51:36That's like what you said.
51:39That's like what I always
51:40say about food
51:41and like how I always
51:43want to feel
51:43when I'm eating
51:44and I feel like
51:46I learned that from you.
51:49So,
51:51that's cool.
51:53Last race.
51:54Thank you so much.
52:01That's crazy.
52:07What an incredible
52:08first day
52:09of Around the World Week.
52:10The moment you guys
52:12walked into the kitchen
52:13and those spices
52:13hit your noses,
52:15you knew exactly
52:15what we were up to.
52:17Rick,
52:18you set them up
52:18beautifully with the ingredients
52:20you brought in today.
52:21Do you think so?
52:21I do.
52:22How do you think
52:23they went?
52:23Well,
52:24I was actually
52:25rather pleased
52:26with myself actually.
52:28Because I just noticed
52:29that you used everything
52:31and I just thought
52:32that there was
52:33a naturalness
52:33about all the dishes
52:34really.
52:35You didn't try too hard
52:36because at the end
52:37of the day
52:37it's all down
52:38to the flavour
52:39and a lot
52:39of those flavours
52:40were really
52:41not forced
52:43and the use
52:44of spice
52:45was not forced
52:46so I've had
52:47a thoroughly
52:47enjoyable day
52:48but more importantly
52:49I think you're
52:50really good.
52:54Guys,
52:54put your hands
52:55together
52:55for Chef
52:56Rick Stein.
52:57Rick Stein!
53:06We tasted
53:0712 of the most
53:08appealing dishes
53:09and let me say
53:10the standard
53:11was excellent.
53:14But
53:14we could only
53:15choose 4
53:16to be safe
53:16from tomorrow's
53:17elimination.
53:20If I call
53:21your name
53:22please step
53:22forward.
53:24Casper.
53:29Your dish
53:29was totally
53:30unique
53:31and if you
53:31keep cooking
53:32like this
53:32you're going
53:33to go fine
53:33to the competition.
53:36Grace!
53:42Your dish
53:43was really
53:43clever.
53:45This was
53:45exactly the
53:46kind of cooking
53:46we were hoping
53:47to see today.
53:49Min!
53:56The curry
53:57was intense
53:57but when
53:58married with
53:59that perfectly
53:59cooked crab
54:00and exceptional
54:01flatbread
54:01he won us
54:02over.
54:04And the
54:04final dish
54:06celebrated
54:06every ingredient
54:08in its
54:08purest form.
54:10The cook
54:11was clever
54:11precise
54:12and their
54:13fish was
54:14done
54:14perfectly.
54:16Aljona!
54:29Casper,
54:30Grace,
54:31Min and
54:31Aljona,
54:32you four
54:33will be safe
54:34up on that
54:35gantry tomorrow
54:36with not a
54:37worry in the
54:37world.
54:39The rest of you,
54:40you'll be cooking
54:41and a massive
54:42all-in
54:43elimination.
54:44So go get
54:45some rest.
54:46You're going to
54:46need it.
54:47Good night.
54:47Well done,
54:48everybody.
54:59Tomorrow night,
55:01Around the World
55:02Week continues
55:03with five
55:05countries
55:05and five
55:07secret
55:07ingredients.
55:09Are you all
55:11kind of
55:11bricking it?
55:12I got nervous.
55:12It could be
55:14their ticket
55:15to safety.
55:16Black apron
55:16today,
55:16there's no
55:17room to
55:17hide.
55:18Or their
55:19return trip
55:20home.
55:21Oh, dear
55:21Lord,
55:22I'm freaking
55:23out.
55:23Oh, my God,
55:24it's not
55:24coming together.
55:25Monica,
55:26breathe,
55:26breathe.
55:27I'm gone,
55:27I'm gone,
55:28I'm gone,
55:28I'm gone.
55:37I'm gone.
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