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00:20I know that pressure tests are called pressure tests for a reason so I am nervous like super
00:27nervous but I'm ready to fight for my face in the competition good morning I hope you slept well
00:35and feeling clear-headed because you're gonna need every ounce of energy and focus you've got
00:42the black apron carries weight for a reason someone's journey ends today
00:53but tough days are where the real growth happens and if you get through today you'll level up big
00:59time Vinny what'd you learn from your first pressure test you've got to keep going like
01:06you can't fluff around Jackie how are you feeling yeah I I'm definitely feeling the weight of a pin
01:12so much more than I thought I would well Jackie you don't have to make that decision about whether
01:18you play your immunity pin or not until after you know what the challenge is this week we've taken
01:24you on a journey around the world we've witnessed flavors traditions and techniques from every corner
01:31of the globe so today it's only fitting that we bring in someone whose cooking is shaped by a
01:37world of influences as a chef and writer her voice is redefining modern Australian Asian cuisine
01:47and she's here to challenge the way you think about flavor please welcome chef Roshin Cole
01:59oh my god it's Roshin Cole I cannot believe it amazing amazing chef like I love what she does she's
02:09known for the intricate really fine dining dishes so it's going to be a tough challenge yeah yeah yeah I
02:18wonder if that means she'll stay in the book then and not play a pin hello hello hi Roshin yes
02:25girl
02:32Roshin welcome back to the master chef kitchen thank you so much I'm so excited to be here
02:36since you've been here last you have just been busy busy busy busy well most recently I've been doing
02:43a pop-up called bistro marigolds yes and I also released my latest cookbook secret sauce and you
02:49had an amazing run at etta where you were the head chef how was that experience I was a young
02:54head chef
02:54so it was ultimately absolutely terrifying you know because it was essentially a baptism of fire we were
03:00cooking entirely over fire but by the end we won restaurant of the year you know it was it's pretty
03:07spectacular Roshin is very very impressive it's pretty daunting but I've learnt you've got to keep
03:15fighting no matter what the challenge is because I really don't want to be going home today okay chef
03:21Roshin it's time to lift that cloche so today you'll be making my
03:41sure bossy
03:58Like, what even is this cabbage?
04:01It's so shiny.
04:03Like, shufasi?
04:05I have no clue what that is.
04:07It doesn't look real.
04:09Wow.
04:11It's so perfect.
04:13I know.
04:14Oh, Rasheed.
04:16But I'm guessing there's a little bit more to it
04:19underneath that cabbage leaf.
04:20Shall we have a look?
04:27Perfect.
04:31This shufasi looks incredible.
04:34There's, like, a million layers in there
04:36and this perfectly runny egg in the middle.
04:40So I'm getting a little bit nervous now.
04:43Simple, eh?
04:46So, at the very bottom,
04:48we have a layer of caramelised zucchini puree
04:50separated with a layer of cabbage.
04:52And then we have a morel and shiitake ducksel.
04:54Another layer.
04:55And we have jasmine rice that has been cooked
04:58with lily bulb and charred vegetable stock.
05:00At the very top, we have a spinach and tofu,
05:02a mousseline.
05:03And, of course, you can see there's an egg
05:04cutting through every single layer as well.
05:07And then, of course, it is wrapped with savoy cabbage
05:09sitting on top of a garlic chive and parsley bermontae
05:14and an aromatic chilli oil.
05:16Happy days.
05:17Woo!
05:18Just a couple of days.
05:19Yeah, yeah, yeah.
05:21Pretty close.
05:22Your turn.
05:23Seven layers plus an egg?
05:24Yeah.
05:25So the way it is constructed,
05:27every single layer is there for a reason,
05:29to either glue something or absorb a secondary layer.
05:33So it must have structural integrity
05:35or the whole thing's gonna fall apart.
05:36But when you're wrapping it, don't squish it.
05:39If you squish it, it's game over.
05:42Should we taste it?
05:46Wow.
05:47Smells amazing.
05:48It's a beautiful dish.
05:50I can't stress how important this tasting is
05:54because probably 90% of these elements,
05:59they're new for you guys.
06:00You know, they were new for us as well.
06:03You can taste the char.
06:04Yeah.
06:04Yeah.
06:05Nobody wants a sweaty cabbage.
06:07Gross.
06:08So we're gonna really, really char those vegetables
06:10when we're making the stock.
06:11Don't be scared.
06:11You can only under-char them
06:13because you can really taste that soupy flavour
06:15permeating through the entire dish if it's not right.
06:19And you can taste that really deeply caramelised zucchini
06:23and make sure that your morels are fully cooked.
06:26Really, really develop that flavour.
06:28Like, strong, strong caramel, delicious natural sweetness.
06:31You cannot rush that process.
06:34Vinny, how do you feel about replicating this dish?
06:37There's a lot going on.
06:38There's a lot going on.
06:40But everything is, like, perfect in it.
06:42Yeah, it's just complete harmony through every layer, yeah.
06:45I've never cooked these elements before.
06:48All right, last mouthful, guys.
06:50So I am tasting everything,
06:53but I know that I am gonna be really relying
06:55on that recipe getting me through today.
06:59You'll have three hours to make Rasheen's Shoe Farsi.
07:08The recipe and all the ingredients you need
07:10will be at your benches.
07:14The dish that least resembles Rasheen's
07:17in look and taste will send its maker home.
07:28Jackie, now's the time to make your decision.
07:32Will you risk your spot in the competition
07:34and cook in the pressure test?
07:36Or do you wanna make it all go away right now
07:38and hand in your immunity pin?
07:44I know that if I go into this pressure test
07:46and come out on the other side,
07:48I'll be a better cook for it,
07:49and I'll still have my pin.
07:52But there's a lot at stake,
07:53and I, yeah, I think I need to listen to my gut.
07:58Chef Rasheen, your dish is absolutely beautiful,
08:02but I think the smart thing to do for me today
08:04is to play it.
08:18If I was Jackie, I would play the pin for sure, 100%.
08:21But I've gone now from a 25% chance of going home
08:25to a 33% chance of going home.
08:29It's not great odds.
08:31Right decision, babe.
08:33And then there were three.
08:36Rasheen, would you like to do the honours?
08:38I would.
08:39If you think you're moving fast,
08:40you're not moving fast enough.
08:44But it can be done.
08:46Can be done.
08:48Good luck.
08:52Your time starts now.
09:00Great pace, Luz.
09:02Great pace, Luz.
09:04Great pace, Luz.
09:10This is like a seven-page recipe,
09:12so there's a lot to get through.
09:14I'm just gonna really just lock in
09:16and follow this recipe to a tee,
09:18and then hopefully I can't go wrong.
09:22Never in my life have I worked with a recipe like this,
09:25and this big as well.
09:27It's like a book.
09:28It's very intricate,
09:29and there's lots of techniques in there,
09:31but everything you need to know is here.
09:33So my strategy is to just try and keep myself grounded.
09:35You know, just keep referring back to the recipe.
09:41Monk, I'm in.
09:48This one really raises the bar for this season.
09:51Yeah.
09:51Bar is raised.
09:52Bar is raised.
09:54It's such a great dish.
09:56I would not want to make this
09:57in a challenge myself.
10:02I love to follow recipes at home.
10:04I am quite like a methodical cook,
10:07so I'm gonna focus on page one.
10:09I'm not gonna look through all the other pages
10:12because I feel like I'm gonna find that really overwhelming.
10:14And the very first thing I need to make
10:17is this charred vegetable stock.
10:19In Rasheen's dish,
10:21that char on the veggies
10:22adds such depth of flavour into the stock.
10:26And this stock,
10:27it's used across so many different elements,
10:30so it needs to be made as quick as possible
10:32because I need it before I can even move on.
10:35So straight away,
10:37I'm doing my wambok cabbage and my onions.
10:44And my fresh siatakis, carrot,
10:47and the whites of the spring onion in there too.
10:51And at the start of the challenge,
10:53Rasheen reminded us that there's no way
10:55we can overchar our vegetables.
10:57So I've definitely got that in the back of my head.
11:00Great pace.
11:02Time is on?
11:04Yeah.
11:04Great.
11:08Ah.
11:11Stupid.
11:12It's kind of a bit distracting,
11:15looking around,
11:16but I can see I'm ahead of the min.
11:20And I feel like me and Lucy,
11:22we're going at the same pace.
11:26Dried kombu.
11:28Yes.
11:29Two garlic cloves.
11:30Getting the stock on really, really quickly is really important
11:33and there's a lot of steps.
11:36But I'm no stranger to high pressure situations.
11:39Good job, Vinny.
11:40Look at those roasted babies.
11:43Being a nurse,
11:44you often have to act very quickly in emergency situations
11:47and you have to keep a level head.
11:49And you have to be super organised as well.
11:54So, if I can do that,
11:55maybe I'll be able to smash out each element of this dish
11:58as quick as possible.
11:59Nice, Vinny.
12:00Looking like a broth champion.
12:05Good job, mate.
12:07Nice and mid.
12:07Lovely class.
12:1220 minutes into the cook.
12:15I feel quite calm,
12:17which stresses me out.
12:20But magic always happens.
12:21You don't think you're going to make it
12:22and then somehow you make it.
12:23The adrenaline makes it happen.
12:25I think it's because you just know in your head that you push.
12:27You have no choice, yeah.
12:28I always picture like running from a lion
12:30and it's like suddenly you can climb a tree.
12:33Yeah, yeah, yeah.
12:33Or lift a car.
12:36Those are stressful analogies.
12:39Being in the MasterChef kitchen,
12:41it's challenging me to do things out of my comfort zone.
12:45I actually am a business owner.
12:47I've owned a creative agency for 20 years
12:49and so I am the boss.
12:52Full control.
12:55But today, in a pressure test,
12:58I have no control whatsoever.
13:00That honestly scares me.
13:02And I'm already like starting to get stressed.
13:05Push Uncle Min.
13:06Especially because I'm quite bad at following recipes.
13:11I'm more of a skimmer.
13:13And so I told myself to stay focused
13:16and read the recipe carefully.
13:21That was great, Lucy.
13:23Good job.
13:25The veggies have that nice char.
13:27I add all my veggies into the pressure cooker
13:30with my sautéed aromats, fresh daikon, and dried shiitakes and kombu.
13:38Got it, guys.
13:40Yeah.
13:40Thank you, God bless.
13:44Yes, Vinnie.
13:45Smashing it, mate.
13:46Yeah, yeah.
13:47And now the stock's on, I can start moving on to my fresh shiitakes
13:50and the morel mushrooms for the morel duxelles.
13:53Rasheen's duxelles had just that umami-packed flavour.
13:58So these mushrooms need to be nice and golden
14:02to really bring out all of that delicious flavour.
14:07That's it.
14:08Good.
14:09Nice, Vinnie.
14:09Yeah, Vinnie.
14:10Nice, Vinnie.
14:11Let's go, Min.
14:12Come on, Min.
14:13Let's go, mate.
14:14Let's hustle.
14:16Good job, Uncle Min.
14:19Good going, mate.
14:21Hey, Min.
14:22Hi.
14:24How far away's your stock?
14:25This is done in like two minutes, so...
14:27Okay.
14:28Just about two?
14:28Yeah.
14:28You really gotta push, Vinnie.
14:29It takes quite a while.
14:31Looking a perfect world.
14:32You should've got that one about 15 minutes ago.
14:33Oh, is it?
14:35Yeah.
14:36Okay.
14:37But you can still make up that time, so...
14:39Yeah.
14:39Just move nice and quick.
14:40Yeah, yeah, yeah.
14:42I had a sous chef say to me once,
14:44think twice, move once.
14:46So, keep going.
14:48Yep.
14:49I'm very worried.
14:51I'm very early on in the cook.
14:54Push on, Min.
14:55Yep.
14:55Got it.
14:56And I'm under pressure.
15:00And I'm struggling.
15:02So, I'm just getting the vegetables going as quickly as possible.
15:06Yeah.
15:07Come on, Uncle Man.
15:07Let's go.
15:08Let's move.
15:09Go, man.
15:10So, next, I'm working on my morel d'xel.
15:14No.
15:15No.
15:16And I'm weighing out my shiitakes.
15:19Come on.
15:20It's not fresh shiitake.
15:21It's not fresh shiitake.
15:23It's not fresh shiitake.
15:24Oh, no.
15:26Oh, no.
15:26Oh, no.
15:26What are you doing?
15:29And for some reason, I'm short.
15:33So, I've done something wrong.
15:36And the idea that I was going to be calm and stay focused
15:39pretty much just went out the window.
15:42I don't have enough.
15:58I don't have enough.
16:00Who can't collect it, Uncle Man?
16:06Hi.
16:06Hi.
16:07You got your stock in mail?
16:08Yes, yes, it is.
16:09I think my views a bit more much of the shiitakes
16:11because I seem to be short.
16:13You're short?
16:14You've already used them on the stock?
16:15Yes, yes, yes.
16:19So, I guess, let me just make sure you're tasting it.
16:21Yeah.
16:21And then maybe adjust if you need to.
16:23Okay.
16:24Come on, come here.
16:24Let's get on.
16:28I'm so frazzled because I don't have enough shiitakes
16:30for my d'xel.
16:32And I have no idea what I've done.
16:36Just started to cook and somehow I've messed up already.
16:40At this stage, it's just too overwhelming.
16:43One cook is all it takes.
16:45One error is all it takes.
16:46Let's go, Uncle Man.
16:48Push, push.
16:50But I've worked so hard to get to this point.
16:53Like, I'm not ready to go home.
16:55So, I think I have to start trusting my own intuition
16:59and instincts and make do with what I have.
17:04So, I think I'll just use all the morels that I have
17:08to get as much flavour into the mushroom d'xel.
17:14Two hours, man.
17:15Yep, yep.
17:16Got it. Thank you.
17:18Okay, guys.
17:19One hour down.
17:21Two hours to go.
17:27Nice!
17:33That was great, Vinny.
17:35Thanks. It's my recipe, human.
17:38It's fun.
17:39Yeah.
17:39I mean, he's got the best attitude as well.
17:51I'm feeling pretty good at the moment.
17:53I think I'm on track, but then again, you know,
17:54this recipe's so long that I don't really know.
17:56But we'll see how we go.
17:57It's an hour in.
17:58I'm motoring through this morel d'xel.
18:01But I'm actually feeling pretty happy with my pace.
18:04While I'm still following exactly what the recipe says.
18:07Stock.
18:08Let's go back to the stock.
18:09So, now I need my charred vegetable stock for the morel d'xel.
18:15It's smelling really, really good.
18:17Getting that really umami depth from all the kombu and the shiitake mushrooms.
18:22But then you're getting this charred smell in the air as well.
18:25It's smelling bang on.
18:27So, I add the stock to the mushrooms, lacquer them up with a nice glaze,
18:33so that they can develop a really deep golden brown and rich flavour.
18:39Hey Vinnie.
18:40Hello.
18:41How are you feeling?
18:42I'm feeling really good.
18:43This is really, really fun.
18:45Good.
18:46Stuff like this, I like dream about cooking,
18:49but I never really have the know-how to do it.
18:51Yeah, so it's really, really cool.
18:54But I want to move on quickly to that zucchini,
18:57because I want that to get really nice and caramelised.
18:59Yeah, it does take a little bit of time.
19:01Remove the stems and dice very finely.
19:04There's so many more elements that I still need to do.
19:07I still need to make my caramelised zucchini puree,
19:10my musseline, my egg, my chilli oil and my Bermonte.
19:14And then get everything ready to assemble
19:16and get my chufasi steaming in the oven
19:18with at least 17 minutes to go.
19:21Go on Vinnie, faster, faster!
19:23So, once my duck self has the right colour, it's all done.
19:27Let's go Vinnie.
19:29I'm able to move on to my zucchini.
19:32Rasheen's caramelised zucchini puree layer
19:35adds this sweetness to the dish.
19:38So, it also needs to be really deeply caramelised,
19:42and the recipe's telling me salt to taste.
19:46And I like salt.
19:49So, I need to be really careful
19:50with how I balance these flavours.
19:55Come on Luz.
19:56Come on Luz!
19:58How's it tasting?
20:00Ooh!
20:00Tastes good!
20:01Yeah, good!
20:03Hello, how are you doing?
20:05Oh my God, you look, you look really relaxed actually.
20:08Um, yes, I am.
20:09I'm just finishing off my mushrooms,
20:11and then jumping onto my zucchini.
20:14Okay.
20:15So, how's Lucy going with timing?
20:19Your zucchini should have been on about 10 minutes ago.
20:21Oh, okay.
20:23Yeah, it's that second gear, you know.
20:24I know.
20:24It's really hard to find from within.
20:26Yes.
20:26Yep.
20:27Alright, we'll leave you to it.
20:28Move, move.
20:29I will.
20:29Thank you guys.
20:30Come on Luz, keep up the pace.
20:31Come on.
20:32I thought I was going at like 100 miles an hour,
20:35but clearly not.
20:36I need to be going at 200 miles an hour.
20:39Zucchini time?
20:41Zucchini.
20:41Yup.
20:43But the recipe says that these zucchinis also need to get a really nice,
20:47good amount of char in them.
20:49So I'm going to give them all the time that they need.
20:52Luz, you just really need to push here.
20:58Woo!
20:59Come in.
21:00Nice work, Uncle Min.
21:01Because I didn't have enough shiitakes,
21:04I need to trust my instincts and intuition.
21:07And in my mind, the duck cell is quite similar to Roisin's.
21:11I think it's got the really nice mushroomy flavour.
21:15Come on, Uncle Min.
21:16You're doing so well.
21:17Woo!
21:19I need to move on to the zucchinis.
21:24Min has been absolutely running around like a headless chook.
21:29But Min is the only one that's cooking out his zucchini in a fry pan.
21:37So he's got more surface area and he's going to be able to caramelise them quicker.
21:43And he's really going to town on them.
21:46Yeah, he's pan frying them hard.
21:48Yeah.
21:49And Min's actually caught up quite a bit.
21:52So it's going to be interesting to see how this plays out.
22:01My zucchini is done.
22:03Very good, Vin.
22:06Hey!
22:07Hello.
22:09And I get it ready for assembly.
22:15Spinish tofu musseline.
22:18So Roisin's musseline was really smooth and almost like a spongy texture.
22:24Chopped the fairytocin in place with the blue finish and mold ourselves in a ninja blender.
22:30It's something brand new to me.
22:31I've never heard of it before.
22:33But this recipe will help me out.
22:39Come on, Camille. Let's go.
22:42The zucchini is done.
22:42I've got a really hot, nice char on it.
22:45I didn't burn it.
22:47And I'm happy with the taste.
22:48When I season, I'm trying not to be too heavy-handed.
22:53Once it's okay, I can move on.
22:59Good job, Uncle Man.
23:07Good stuff, Luce.
23:08If you can go up a gear, do.
23:10Cannot slow down. Cannot slow down.
23:12But you're doing really well.
23:12But you're doing really well.
23:14Watching Lucy working on those zucchinis, it is stressful.
23:19She's really detailed on every single step.
23:22And I feel like if she keeps this pace up, she's going to be in real trouble.
23:25Come on, Luce.
23:26Good stuff.
23:28That's it, Vin.
23:30Oh, yeah.
23:31I feel as though I've managed to keep a level head and just stick to the recipe.
23:37Love that.
23:38Oh, yes, Vinny.
23:41My musseline is looking and smelling really good.
23:44Now I need to move on to the next element.
23:46My runny boat eggs.
23:50Tofu musseline is done.
23:53I'm preparing the eggs.
23:56Steaming the cabbage leaves after that.
23:58A lot of things to do in a very short time.
24:00So I try my best to get it all done.
24:04Come on, Uncle Min.
24:05Come in.
24:07As you all know, there are many layers to Rasheen Shufasi.
24:11You need to have them all done before you assemble and cook.
24:15You've got to speed up all this dish.
24:17It ain't getting done.
24:1890 minutes to go.
24:20Go!
24:21Go!
24:22Go!
24:23Lucy, we're getting there.
24:25We're getting there.
24:25Yeah.
24:26I know how hard you have worked to this point, but I'm going to tell you, you need to go
24:30one
24:31more gear up.
24:31Yes, okay.
24:32Come on.
24:33Lift the gear, mate.
24:34Come on.
24:34Come on, Luce.
24:36Let's go!
24:37Come on!
24:39I'm definitely freaking out a little bit because I'm at the back bench.
24:43I can sort of see what Min and Vinny are doing.
24:50And I'm definitely getting left behind.
24:56So I decide I don't really have time to be cooking these zucchinis any longer.
25:03Nice, Luce.
25:04Come on.
25:06So now I'm getting onto that mousseline.
25:10Sorry.
25:10Come on, Luce.
25:15Thank you, Chef.
25:16So your mousseline should be finished by now, as you know, yeah?
25:18Yes, yeah.
25:19Come on, come on, quick.
25:20Thank you, Chef.
25:21Come on.
25:22Almost there.
25:24But as I'm blending the mousseline, the consistency is quite thick and it's all stuck to the sides.
25:34Give it a shake.
25:36So I think it needs a bit more hydration to speed it up.
25:44Do you need any water?
25:45No.
25:50Didn't you say the consistency was really important?
25:52Yeah.
26:05The mousseline is tasting really good.
26:07Really good, Luce.
26:09I think it could be looking a little bit runny, but I'm fighting for my life to stay in this
26:15competition, so I've got to just get it done.
26:19And get my runny eggs on ASAP.
26:24Luce, good multitasking.
26:26I am so determined.
26:28I'm not going to go home today.
26:30Guys, you should be assembling your shoe fussy right now.
26:34Come on.
26:36Stupid.
26:36If not, hurry up.
26:3940 minutes to go.
26:41Come on.
26:41Let's do it.
26:42Come on.
26:43Luce, awesome pace.
26:45So impressive.
26:46Keep pushing.
26:46What are you doing?
26:51Oh, God.
26:54My hair's just stood up on it.
26:56I think my eye just started bleeding.
26:58Sorry, sorry.
26:59I hate it too.
27:04Okay, so I've finished my mousseline and the caramelized zucchinis.
27:08I've completed my eggs, and now I'm going to move on to the steaming of the cabbage.
27:13I'm most worried about time at the moment.
27:15There's really not a lot.
27:17Finally!
27:18I feel like I can almost see the finish line.
27:21The recipe tells me I need to have one perfect large leaf and seven smaller leaves for layering the shoe
27:27fussy.
27:29I need to get all these leaves off this cabbage and steaming as quick as possible.
27:33Nice, Vin.
27:35And then I can start assembling my shoe fussy.
27:38Really good, Vin.
27:40Nice, Vinny. You're working like a machine.
27:42Yeah, smashing.
27:47Uh...
27:48How's eight of them going to fit on here?
27:51Read your recipe. Read your recipe.
27:54Ah, it's two trays. Sorry.
27:57Keep moving, Vin.
27:59Thank you, Chef.
28:01Good job, Angku Min.
28:03Lovely. Well done.
28:05Angku Min!
28:11You're on the right track, Luce. Well done.
28:13Can't stop.
28:14I had a massive wake-up call for me that I need to go, go, go.
28:19Yes!
28:22Come on!
28:22And the judges said that we should be assembling our shoe fussy right now and I'm still on my eggs.
28:29Yeah, really good, Lucy.
28:32So I just need to get this done as quickly as possible.
28:35Beautiful, Lucy.
28:38Time has gone off for my cabbage leaves.
28:42I'm happy with the colour and the texture, so I get all my other ingredients and I start assembling.
28:47Good work, Vinny.
28:51Rasheen's shoe fussy this morning was beautiful and shiny.
28:54With really nice distinct layers.
28:57So I'm feeling the pressure hard.
29:01But the recipe has served me well today.
29:04So I've got my ring mould and I've got the large leaf.
29:08Looks good.
29:09Just remember, that's gonna get flipped upside down.
29:12Yep.
29:13Which is actually going to be the top of the shoe fussy.
29:18And I start piping my mousseline.
29:20And then on top of that, the cabbage leaf to separate it.
29:24And then my lily bulb rice, I've got my egg right in the middle.
29:28I'm testing them to make sure that they're still running.
29:32Yeah, Vinny!
29:34Lucky.
29:37And another layer of cabbage.
29:40Then after that, the morel duxelle.
29:44And then caramelised zucchini puree layer.
29:48I'm feeling okay.
29:50I think if I can get this all assembled in time and then get onto my sauce, I'll be alright.
29:54Rasheen told us everything needs to be perfectly flat.
29:59But not smooshed together.
30:03I'm definitely not a delicate person, so I really need to be careful with the amount of pressure I'm putting
30:09on this shoe fussy.
30:11Oh, yes, Vinny. That looks so good.
30:14Wow.
30:15Let's go, Vinny!
30:19It's looking pretty good.
30:20Put it on my tray and I get it into the oven.
30:22Woo!
30:23Let's go, Vin!
30:25Come on!
30:26You're awesome, Vinny!
30:29And I'm like, awesome, that's great.
30:32But I still have to make my charred garlic chive butter, my chilli oil and my vermontae.
30:39Got to stop faffing about.
30:41Assemble these shoe fasties now, otherwise you're not going to get it up.
30:45Come on.
30:4725 minutes, go!
30:51Smash those cabbages out.
30:53I'm ready to assemble it.
30:57But the pressure's super high.
30:59Let's go, Min!
31:00Come on, Min! Let's go, mate!
31:02Go, Uncle Min! Let's go, Uncle Min!
31:04Push! Push!
31:09I'm going to leave it in there until the very last moment.
31:13Good job, Min!
31:15Good job!
31:16You got this, Min! Let's go!
31:19Looking good, mate.
31:25You leave it in that thing?
31:27Maybe for the shape?
31:28Yeah, I think you get a better cook with it on.
31:31I wonder.
31:33Vinny, Vinny.
31:39Love it. Just keep pushing.
31:42Come on, Lucy, come up!
31:45Cabbage leaves, they feel a little bit hard.
31:49But I don't really have any time to cook them anymore.
31:53So I think I'm going to get assembling.
31:55Motor loose, motor loose.
31:56Come on, Luce!
31:58The mousseline is a little bit runny.
32:02But it's really, really smooth and there's no graininess.
32:08Up the pace, Luce.
32:10Nice, Luce.
32:12Really good, Luce.
32:14It's going to be really, really tight, but I think it will cook in time.
32:18Nice, Luce.
32:20Doing so well, doing so well.
32:23There's a big sigh of relief for actually getting the whole cabbage in the oven.
32:28There is so much to do still.
32:30Yeah, and I think the fatigue is real at this stage.
32:34Like, they're pushing the three-hour mark.
32:36Like, it starts to get a little bit blurry.
32:39Come on.
32:41Oh, just with Vinnie in taking the ring mould off to put it in the oven,
32:45is that going to affect the shape?
32:47Well, more than anything else, that mousse is essentially liquid.
32:50Mmm.
32:51So...
32:52So does that mean when we cut through we may not see those layers?
32:54It just may be a very thin one or it may have dispersed.
33:13Every minute counts!
33:16Ten minutes to go!
33:17Come on!
33:18Keep going!
33:27I am absolutely stressing about time.
33:30I've got my shufasi steaming in the oven.
33:35And I'm making my fragrant chilli oil.
33:38Yay!
33:39Viti Viti!
33:40Nice work, buddy!
33:42Woo!
33:43And my charred garlic chive butter for my Bermontae.
33:50Rishine's shufasi was sitting on this vibrant, green, herby, garlicky Bermontae
33:56that has this charred flavour going all the way through it
33:59and dotted with this fragrant chilli oil.
34:03Cooking my chilli oil, it's looking good, smelling good, tastes good.
34:06I still need to make my Bermontae and plate it.
34:09Yes, Vinny.
34:10I'm still not home yet, but I'm in the home stretch.
34:13Yes, Vinny!
34:15Come on, Lose. Come on, come on, come on.
34:18Come on, man.
34:21Look at this.
34:22Come on, let's go.
34:23Three minutes to go!
34:25Come on, Lose!
34:27Come on, Uncle Vinny!
34:28Come on, stop, stop, stop!
34:30You got this, guys, you're killing it!
34:32You can do it, man. Come on.
34:35The time's almost up and I've got my chilli oil and I've got my sauce
34:40and I'm actually at the final step.
34:44I pull my shufasi out of the oven.
34:46Oh, look at that!
34:48Yeah, Vinny!
34:49It's looking really, really nice, but I have no idea what it looks like on the inside.
34:54I've put all my faith into that recipe.
34:57Yes, Vinny!
35:00Go, Vinny!
35:01It looks awesome, Vinny!
35:03Oh!
35:06Rashiin's shufasi this morning was beautiful and shiny.
35:09So, the glaze is really important.
35:11It's the main finishing element of this dish and also adds flavour to the outer leaf of cabbage.
35:17Nice, Vinny!
35:18I can't believe that I've actually done it.
35:22Yes, Lose!
35:25The seconds are counting down and I'm pretty gobsmacked.
35:29Whoo!
35:30And it's on the plate and it's in one piece and it's looking really beautiful
35:38Like as if I've just done that
35:41Lucy's dish it looks perfectly constructed, but I'm looking over and Vinny's basting it with the butter
35:53Stop I don't know what's going through my colleague type butter like decision-making is probably not at this best
35:59At the moment
36:02Butter I eat the butter and that's gonna go on top
36:05But I can't find it
36:13I just I need to get the ring ball
36:17It's hot I don't care like if I get nothing on that's it. I'm going home today
36:2910
36:308
36:327
36:336
36:345
36:354
36:363
36:372
36:381
36:39That's it. Well done
36:43Oh
36:43Unbelievable
36:49Min
36:56I think from the very get-go as much as I tried to stay on top of things I don't
37:01think I ever managed to do that
37:04Um, I think I just kind of snowballed so I will see what happens
37:11Ah, that was so crazy I think that last half of the cook I think I blacked out during it
37:19But whatever the outcome today I'm just really proud I put my best foot forward
37:26Rishine, how do you think they went?
37:28I'm so impressed that they all actually managed to get a cabbage on the plate
37:31It was a nail biter at the end
37:34So it is really hard to tell until we actually cut through look at it taste it
37:38We're really not gonna know
37:40Welcome to a Masterchef pressure test Rishine
37:43That is what it's all about
37:49There's that bit of excitement that on the outside my Shufasi resembles Rishine's
37:54But I have absolutely zero idea what's going on inside my Shufasi
37:58Hey Vinnie
38:00Vinnie
38:00Hello
38:01Like one little mistake could mean going home
38:08Vinnie, Vinnie, Vinnie
38:10Jeff
38:10Was this the hardest that you worked in the kitchen?
38:14One thousand percent
38:15And even outside the kitchen?
38:17Even outside the kitchen
38:18Like you know, even at work
38:20I've done CPR
38:23Wow
38:24So it's harder than saving lives is what you're trying to say
38:28It's like when you're in those environments
38:30Like super high stress, super high stakes
38:32I just get into this mindset of like this is what I have to do
38:35And nothing else really matters at the moment
38:37I hope it can deliver
38:40Okay, Vinnie, please
38:42Can you finish your dish?
38:43Of course
38:43Thank you
38:49Thank you very much Vinnie
38:51We're going to test it now
38:52Thank you
38:52And good luck
38:53Thanks Vinnie, good luck
38:57So it looks like he's managed to get the gloss over the top
39:00Yeah
39:01Which is that butter
39:03You know, but the really concerning thing was
39:05Was when he put the entire cabbage straight in the oven without that mould
39:08So let's find out what it looks like on the inside
39:11Yeah
39:14I can see a good...
39:15Oh!
39:16Is it good?
39:18It's pretty good
39:19Oh, yes, yes, yes
39:22What come out from this kitchen is unreal
39:26He's got them all and you can see them
39:28But that firmer handling
39:30He's kind of squashed the layers a little bit
39:32Shall I cut it up?
39:33Yeah, let's do it
39:35Yeah, let's do it
39:38Very soft
39:58Okay, Vinnie
40:00Presentation
40:01Fabulous
40:04I think it's been very well layered
40:06Here
40:06The rice
40:08Is tasty
40:09The duxelles
40:10Is quite
40:11Strong
40:13And I expect that from more
40:15I think I'm satisfied
40:18Yeah, it's like
40:19You know, it looks
40:20It looks
40:20Really, really good
40:22The textures are on point
40:23But I found it
40:24Salty
40:26Like, you know
40:27The muslin
40:28Like it's set perfectly
40:30Yeah
40:30But there's been a heavy hand with the seasoning
40:34This is a very, very interesting one
40:37He's nailed all of these elements
40:39But very heavy on the salt
40:42It's such a tough one
40:50Seven page recipe was insane
40:53And I really struggled with time
40:55So I'm feeling really worried
41:06Hey Lucy
41:07Hello
41:08How are you guys?
41:10Still smiling
41:11Yeah
41:13You have to
41:14Unbreakable
41:16Oh, what about that?
41:18Yeah, that cook was so crazy
41:21I thought I was going fast
41:22But I wasn't going fast enough
41:24Like you said this morning
41:25Yeah
41:25You look proud
41:26Yeah, I am really proud
41:28I mean, it just shows how much I've grown since I've been here
41:31Do you want to finish your dish?
41:32Yeah
41:41Lucy, thank you so much
41:42We'll taste your dish now
41:43Perfect, thank you so much
41:44It was lovely meeting you
41:45Thank you
41:46Thank you
41:47What do we reckon?
41:50Well, I reckon that looks pretty good
41:53I think it looks great
41:56I wish it just had that little lick of the glaze on it
42:00Yeah
42:00I would have sent it like to another level
42:03Ooh
42:06Alright, we got it
42:08Oh
42:08There we go
42:09Where's Jammie?
42:11It's Jammie
42:12Nice
42:12It looks good
42:14The layers are looking pretty good
42:17They're all there, aren't they?
42:17They are there
42:18Definitely defined as well
42:19Very distinct
42:25They are
42:26He crunching from here
42:27Mmm
42:36Well, Lucy
42:38First, I would like to say a presentation
42:40I'm very pleased and super satisfied with the ratio
42:45The egg, I think she's done an okay job
42:48The rice, you can get that lovely fragrance
42:50We can get the earthiness of the mushroom
42:54I can get the spinach tofu flavour
42:57But it's a little bit wet
42:59Which is a shame
43:00The mousseliness
43:02It's actually dispersed
43:03Through the top layer of the cabbage
43:05So you can't really see it
43:06Also, the cabbage is crunchy
43:11It's not steamed all the way through
43:13It's unfortunate though
43:14Because I mean, this is a cabbage dish
43:16But then it's almost that you don't want the cabbage to really be there
43:18You know, it's the invisible cabbage
43:21I thought that this was just going to be, you know, dish of the day
43:24It's dark, yeah
43:26May not be after all
43:33So that was a hectic day for me
43:36I decided to trust my instincts
43:39I'm worried that doing that could cost a place in the competition
43:43Min, how was that?
43:45It's crazy, right?
43:47Like, I think I've been in control with my own life for such a long time
43:51Yeah
43:51And being here, that just throws me for a loop
43:55You have to give in to it
43:57Yeah
43:57You know?
43:58Yeah
43:58And especially if you go out and work in kitchens
44:00Expect the unexpected every single day
44:03That's what you love about it
44:04Like, that's what keeps it going
44:06Well, it's a rollercoaster
44:07Min, could you please finish your dish?
44:18Thank you, thank you
44:19Thank you, thank you
44:19Good luck
44:20Thank you
44:20Thank you
44:23All right, well, we've had a bit of spillage
44:25Mm-hmm
44:26And then the mushroom kerfuffle
44:28Also, we're missing our butter
44:32Let's have a look inside
44:35That tofu looks pretty good
44:39You know what?
44:40That actually looks pretty good
44:42You know what?
44:45Oh my god, look at him
45:02Oh yeah
45:05So the construction's really good
45:07And he's got the right quantities of everything through there
45:11You know, I was a little bit worried about the zucchini
45:13Because it was very, very dark in the pan
45:15But it's actually really delicious
45:16It's a pretty well-constructed cabbage
45:18I don't know if I'm crazy
45:20But I'm not
45:20I'm not
45:21I'm actually finding that the shiitake and the morels are quite balanced
45:25Mm-hmm
45:25So I don't know what he did
45:27He cooked, I think
45:28Oh yeah
45:28He tasted it
45:29And he adjusted it
45:30Yeah
45:31He was definitely tasting a lot
45:33Uh, egg was perfect
45:35Yeah, it was perfect
45:36Yeah, it was perfect
45:37In fact, it was so lovely
45:38How the yolk kind of, um, oozed through the sauce
45:41And kind of enriched it
45:42Yeah, I'm pretty surprised
45:45There's a huge intensity to everything he's done
45:49Because he's cooked it for a long time
45:51He's seasoned properly
45:52Yeah
45:53And it's all really, really tasty
45:56I really love that mousseline
45:58It looked really stunning and vibrant
46:00And it tasted so close to yours
46:03Um, Min definitely struggled with reading the recipe
46:05But I think what he probably underestimated
46:08Was how good his instincts are
46:16What a dilemma
46:17I think it's pretty safe to say
46:19We saw none of that coming
46:21Mmm
46:21This is a real mind-boggler
46:22Because both of our bottom dishes have flaws
46:26One dish was difficult to eat
46:28Because it was so over-seasoned
46:30The other dish had textural issues from the cooking
46:33And I think that's really affecting the flavours
46:35In a way that I wasn't expecting
46:37Where do we go with this?
46:50Racheen, how do you think they went?
46:53That was incredible, it was inspiring
46:56You know, watching all of you successfully get every element on the plate
46:59Was absolutely spectacular
47:01You should be so proud of yourselves
47:03Woo, high praise indeed
47:05It was an absolute pleasure having you in the kitchen today
47:08Racheen, you are welcome back anytime
47:10Give it up for Racheen Cole, everybody!
47:19Recreating Racheen's Shu Farsi
47:21Was never going to be easy
47:24Min, it was a rough cook for you
47:28You struggled with your recipe
47:30And the chaos showed on the plate
47:34But
47:36The inside of your dish told a different story
47:43Thanks to your intuition and great palate
47:49Your dish ate beautifully
47:53Congratulations, you're safe
48:07Vinny and Lucy
48:09That leaves you
48:11Vinny
48:13All the elements on your dish were well executed
48:16But
48:18You were heavy handed with the seasoning
48:21Lucy
48:22Lucy
48:24Your dish looks stunning and was beautifully assembled
48:27But unfortunately your cabbage and your mousseline
48:31Were undercooked
48:35Which means
48:36Sadly
48:38Lucy
48:39Your time in the Masterchef kitchen has come to an end
48:46I'm sorry Lucy
48:47That's okay
48:51This has just been like the best experience ever and every time I step into this kitchen
48:57I feel so lucky to be here and to be cooking for you guys
49:01And then yeah, I feel so lucky and grateful to have met all of you and I will miss you
49:07guys so much
49:09You
49:10Annabelle
49:11Oh sorry, it's not about me, it's about Lucy
49:14What is it about Lucy?
49:15Oh, she's like
49:17Become like one of my best friends
49:19Been like hours of meeting each other
49:21Thanks Annabelle
49:22Damn it
49:23We get her, we're gonna miss her too
49:27Alright Lucy, unfortunately it's time to say goodbye
49:30Bring it in
49:30Thank you so much
49:32Sad to go
49:35Obviously I would have loved to stay a little bit longer but
49:37Yeah, I'm really happy with my effort today
49:41Ignite is something in me that's like I can do something as cool as this
49:45I'm as soon as I'm kicked out
49:48And so excited to see what opens up from here
49:52You know, no regrets
49:55Next week on MasterChef Australia
49:58It's time for some serious nostalgia
50:02Oh my god
50:03That is actually massive flashbacks
50:06All week with all the feels
50:09True
50:13Plus, plenty of excitement
50:16Please welcome, Tim Sim Liv
50:20Oh my god
50:21This is unbelievable
50:24Justine Scofield
50:25You're playing for
50:28The Unity Pin
50:30It's the team relay
50:31Let's do it, let's do it, let's do it
50:33It's a whole week of unmissable MasterChef
50:38Oh my god, this is wild
50:39It's just like going in one ear, coming out the other
50:41Yeah, alright, see ya
50:52Hold on
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