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00:20I know that pressure tests are called pressure tests for a reason, so I am nervous, like super,
00:27super nervous, but I'm ready to fight for my piece in the competition.
00:31Good morning.
00:33Good morning.
00:34I hope you've slept well and feeling clear-headed because you're going to need every ounce of
00:40energy and focus you've got.
00:42The Black Apron carries weight for a reason.
00:47Someone's journey ends today, but tough days are where the real growth happens.
00:57And if you get through today, you'll level up big time.
01:01Vinny, what did you learn from your first pressure test?
01:05You've got to keep going, like you can't fluff around.
01:08Jackie, how are you feeling?
01:09Yeah, I'm definitely feeling the weight of a pin so much more than I thought I would.
01:15Well, Jackie, you don't have to make that decision about whether you play your immunity pin or
01:20not until after you know what the challenge is.
01:23This week, we've taken you on a journey around the world.
01:26We've witnessed flavours, traditions and techniques from every corner of the globe.
01:32So today, it's only fitting that we bring in someone whose cooking is shaped by a world
01:37of influences.
01:39As a chef and writer, her voice is redefining modern Australian Asian cuisine.
01:47And she's here to challenge the way you think about flavour.
01:51Please welcome Chef Rasheen Cole!
01:59Oh my god, it's Rasheen Cole, I cannot believe it.
02:03Hi guys!
02:05Amazing, amazing chef.
02:07Like, I love what she does.
02:09She's known for the intricate, really fine dining dishes.
02:12So it's going to be a tough challenge.
02:16Jackie's a fan.
02:17Yeah, yeah, yeah.
02:18I wonder if that means she'll stay in the book then.
02:21And not play our pin.
02:23Hello, hello.
02:24Hi Rasheen.
02:25Yas girl.
02:32Rasheen, welcome back to the MasterChef Kitchen.
02:34Thank you so much.
02:35I'm so excited to be here.
02:36Since you've been here last, you have just been busy, busy, busy, busy.
02:41Well, most recently, I've been doing a pop-up called Bistro Marigolds.
02:45Yes.
02:45And I also released my latest cookbook, Secret Sauce.
02:48And you had an amazing run at Etta, where you were the head chef.
02:53How was that experience?
02:54I was a young head chef, so it was ultimately absolutely terrifying.
02:58You know, because it was essentially a baptism of fire.
03:00We were cooking entirely over fire.
03:04But by the end, we won Restaurant of the Year.
03:06You know, it was pretty spectacular.
03:09Rasheen is very, very impressive.
03:12It's pretty daunting, but I've learnt you've got to keep fighting no matter what the challenge
03:16is, because I really don't want to be going home today.
03:19OK, Chef Rasheen, it's time to lift that cloche.
03:24So today, you'll be making my...
03:34Oh!
03:36What is that?
03:41Shufasi.
03:50Wow.
03:53Wow.
03:54Cabbage.
03:55That is crazy.
03:58Like, what even is this cabbage?
04:01It's so shiny.
04:03Like, Shufasi?
04:05I have no clue what that is.
04:08It doesn't look real.
04:10Wow.
04:11OK.
04:12It's so perfect.
04:13I know.
04:13No.
04:15Oh, Rasheed.
04:16But I'm guessing there's a little bit more to it underneath that cabbage leaf.
04:20Shall we have a look?
04:27Perfect.
04:28Oh!
04:29Oh!
04:30Oh!
04:32This Shufasi looks incredible.
04:34There's like a million layers in there, and 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, we have a layer of caramelised zucchini puree, separated with a layer
04:52of cabbage, and then we have a morel and shiitake duxil.
04:54Another layer, and we have jasmine rice that has been cooked with lily bulb and charred vegetable
05:00stock.
05:00At the very top, we have a spinach and tofu, a mousseline.
05:03And of course, you can see there's an egg cutting through every single layer as well.
05:07And then, of course, it is wrapped with savoy cabbage, sitting on top of a garlic chive
05:12and parsley bermonte, and an aromatic chilli oil.
05:16Happy days.
05:17Woo!
05:19Just a couple of days.
05:20Yeah, yeah.
05:21Happy days.
05:22Your turn.
05:23Seven layers plus an egg?
05:24Yeah.
05:25So, the way it is constructed, every single layer is there for a reason.
05:29To either glue something or absorb a secondary layer.
05:33So, it must have structural integrity or the whole thing's going to 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?
05:44Yeah.
05:46Wow.
05:47Smells amazing.
05:48It's a beautiful dish.
05:51I can't stress how important this tasting is, because probably 90% of these elements,
05:59they're new for you guys.
06:01You know, they were new for us as well.
06:03You can taste the char.
06:04Yeah.
06:05Yeah.
06:06Nobody wants a sweaty cabbage.
06:07Gross.
06:08So, we're going to really, really char those vegetables when we're making the stock.
06:11Don't be scared.
06:12You can only under char them, because you can really taste that soupy flavour permeating
06:16through the entire dish, if it's not right.
06:20And you can taste that really deeply caramelised zucchini, and make sure that your morels are
06:25fully cooked.
06:26Really, really develop that flavour.
06:28Like, strong, strong caramel, delicious natural sweetness.
06:31You cannot rush that process.
06:35Vinny, how do you feel about replicating this dish?
06:37There's a lot going on.
06:39There's a lot going on.
06:40But everything is, like, perfect in it.
06:43Yeah.
06:43It's just complete harmony through every layer.
06:45Yeah.
06:45I've never cooked these elements before.
06:48All right.
06:49Last mouthful, guys.
06:50So, I am tasting everything, but I know that I am going to be really relying on that
06:56recipe getting me through today.
06:59You'll have three hours to make Machines Shoe Farsi.
07:08The recipe and all the ingredients you need will be at your benches.
07:14The dish that least resembles Machines, in 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 and cook in the pressure test?
07:36Or do you want to make it all go away right now and hand in your immunity pin?
07:44I know that if I go into this pressure test and come out on the other side, I'll be a
07:49better cook for it.
07:50And I'll still have my pen.
07:52But there's a lot at stake and I, yeah, I think I need to listen to my gut.
07:58Chef Roisin, your dish is absolutely beautiful.
08:02But I think the smart thing to do for me today is to play it.
08:10All right, Jackie.
08:11Hand it over and you can head up to the gantry.
08:14Last word, Jackie.
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 to a 33% chance of going home.
08:29It's not great odds.
08:31Right decision, babe.
08:32Yeah.
08:33And then there were three.
08:36Roisin, would you like to do the honours?
08:38I would.
08:39If you think you're moving fast, you're not moving fast enough.
08:44But it can be done.
08:46It can be done.
08:48Good luck.
08:52Your time starts now.
09:00Great pace, Luz.
09:02Great pace already.
09:10This is like a seven page recipe.
09:13So there's a lot to get through.
09:14I'm just gonna really just lock in and 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 and this big as well.
09:27It's like a book.
09:28It's very intricate and 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.
09:38One buck and bang.
09:39Come on, come in.
09:48This one really raises the bar for this season.
09:51Yeah.
09:51Bar is raised.
09:52Bar is raised.
09:55It's such a great dish.
09:56I would not want to make this in 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.
10:10I'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 is this charred vegetable stock.
10:19In Rasheen's dish, that char on the veggies adds such depth of flavour into the stock.
10:26And this stock, it's used across so many different elements.
10:30So it needs to be made as quick as possible because I need it before I can even move on.
10:35So straight away, I'm doing my wambok cabbage and my onions.
10:44And my fresh tatakis, carrot and the whites of the spring onion in there too.
10:51And at the start of the challenge, Rasheen reminded us that there's no way we can over-char our vegetables.
10:56So I've definitely got that in the back of my head.
11:00Great pace.
11:03Time is on.
11:04Yeah.
11:04Great.
11:09Ah.
11:11Stupid.
11:12It's kind of a bit distracting, looking around.
11:16But I can see I'm ahead of Min.
11:20And I feel like me and Lucy, we'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 and there's a lot of steps.
11:36But I'm no stranger to high pressure situations.
11:39Good job, Vinny. Look at those roasted babies.
11:43Being a nurse, you often have to act very quickly in emergency situations and you have to keep a level
11:49head.
11:50And you have to be super organized as well.
11:54So, if I can do that, maybe I'll be able to smash out each element of this dish as quick
11:59as possible.
11:59Nice, Vinny.
12:00Looking like a broth champion.
12:06Good job, mate.
12:07Lovely start.
12:1320 minutes into the cook.
12:15They all look like calm.
12:17Which stresses me out.
12:20But magic always happens.
12:21You don't think you're going to make it and then somehow you make it.
12:24The 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 and it's like suddenly you can climb a tree.
12:33Yeah, yeah, yeah. Or lift a car.
12:36Those are stressful analogies.
12:39Being in the MasterChef kitchen, it's challenging me to do things out of my comfort zone.
12:45I actually am a business owner.
12:48I've owned a creative agency for 20 years and so I am the boss.
12:52Full control.
12:55But today, in a pressure test, I have no control whatsoever.
13:01That honestly scares me.
13:03And I'm already like starting to get stressed.
13:05Push Uncle Min.
13:07Especially because I'm quite bad at following recipes.
13:12I'm more of a skimmer.
13:13And so I told myself to stay focused and read the recipe carefully.
13:21That was great, Lucy. Good job.
13:25The veggies have that nice char.
13:27I add all my veggies into the pressure cooker with my sautéed aromats, fresh daikon and dried shiitakes and kombu.
13:38Got it, guys.
13:40Very good, guys.
13:44Yes, Vinny. Smashing it, mate.
13:46Yeah, yeah.
13:47And now the stock's on, I can start moving on to my fresh shiitakes and the morel mushrooms for the
13:52morel d'Axel.
13:54Rasheen's d'Axel had just that umami-packed flavour.
13:58So, these mushrooms need to be nice and golden to really bring out all of that delicious flavour.
14:07That's it, Vinny.
14:10Yeah, Vinny.
14:11Let's go, Min.
14:12Come on, Min. Let's go, mate.
14:14Let's hustle.
14:16Good job, Uncle Ben.
14:20Keep going, mate.
14:22Hey, Min. Hi.
14:24How far away is your stock?
14:25This is done in like two minutes, so...
14:27Okay. Just about two?
14:29Are you really gonna push me? It takes quite a while.
14:31Look in a perfect world. You should have got that on about 15 minutes ago.
14:34Oh, is it?
14:36Okay.
14:37But you can still make up that time, so, you know, just move nice and quick.
14:40Yeah, yeah, yeah.
14:42I had a stew chef say to me once, think twice, move once.
14:46So, keep going.
14:48Yeah.
14:50I'm very worried.
14:51I'm very early on in the cook.
14:54Push Uncle Min.
14:55Yep, got 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, come on, Uncle Man. Let's go.
15:08Let's move.
15:09Go, man.
15:10So, next, I'm working on my morel duxel.
15:14No, no.
15:16And I'm weighing out my shiitakes.
15:19Come on. It's not fresh shiitake.
15:21It's not fresh shiitake.
15:25Oh, no. Oh, no. Oh, no. Oh, no.
15:27What are you doing?
15:29And for some reason, I'm short.
15:34So, I've done something wrong.
15:37And the idea that I was going to be calm and stay focused
15:40pretty much just went out the window.
15:42I don't know.
15:57I don't know.
16:00Who can't collect it, Uncle Man?
16:06Hi.
16:06Hi.
16:07You got your stock in now?
16:08Yes, yes, it is.
16:09I think it might use a bit more much of the shiitakes
16:11because I seem to be short.
16:13You're short? You've already used them on the stock?
16:15Yes, yes, yes.
16:19So, I guess, just make sure you're tasting it.
16:21Yeah.
16:22And then maybe adjust if you need to.
16:23Okay.
16:24Come on, come here. Let's get on.
16:28I'm so frazzled because I don't have enough shiitakes for my duck cell.
16:32And I have no idea what I've done.
16:36Just started to cook and somehow I've messed up already.
16:41At 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 and instincts
17:00and 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 duck cell.
17:14Two hours, mate.
17:16Yep, yep.
17:16Got it. Thank you.
17:18Okay, guys.
17:20One hour down.
17:21Two hours to go.
17:28One hour down.
17:28One hour down.
17:29Two hours to go.
17:33One hour down.
17:34That was great, Vinnie.
17:35Thanks, it's my recipe to you, man.
17:38It's fun.
17:39Yeah.
17:39I mean he's he's got the best attitude as well
17:51I'm feeling pretty good at the moment. I think I'm on track, but then again
17:54You know this recipe so long that I don't really know, but we'll see how we go
17:57It's an hour in I'm motoring through this morale duck cell, but I'm actually feeling pretty happy with my pace
18:04While I'm still following exactly what the recipe says
18:09So now I need my charred vegetable stock for the morale duck cell
18:15It's smelling really really good getting 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. It's smelling bang on
18:28So 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 flavor
18:39Hey, Vinnie. Hello. How are you feeling? I'm feeling really good. This is really really fun
18:45Stuff like this I like dream about cooking, but 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 because I want that to get really nice and caramelized
18:59It does take a little bit of time. Thank you
19:02Remove 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 caramelized zucchini puree my
19:10musseline my egg my chili oil and my vermontae and then get everything ready to assemble and get my chufasi
19:17steaming in the oven with at least
19:1917 minutes to go
19:23So once my duck self has the right color, it's all done
19:27Let's go Vinnie. I'm able to move on to my zucchini
19:32Racheen's caramelized zucchini puree layer adds this sweetness to the dish
19:39So it also needs to be really deeply caramelized and recipes telling me salt to taste
19:46And I like salt so I need to be really careful with how I balance these flavors
19:55Come on Luz. Come on Luz. How's it tasting?
20:03Hello, how are you doing? Oh my god, you look you look very relaxed actually. Um, yes
20:08I am. I'm just finishing off my mushrooms and then jumping onto my zucchini
20:14Okay, so
20:16How's Lucy going with timing?
20:19Your zucchini should have been on about 10 minutes ago. Oh, okay. Yeah, it's that second gear, you know
20:24It's really hard to find from within. Yeah. Yep. All right. We'll leave you to it. Move move. I will.
20:29Thank you guys
20:30Come on Luz. Keep up the pace. Come on
20:32I thought I was going at like a hundred miles an hour, but clearly not I need to be going
20:37at 200 miles an hour
20:39zucchini time
20:41zucchini
20:41Yep
20:43But the recipe says that these zucchinis also need to get a really nice good amount of char in them
20:49So I'm going to give them all the time that they need
20:51Luz you just really need to push it
21:01Because I didn't have enough shitake
21:04I need to trust my instincts and tuition and
21:08In my mind the Daxial is quite similar to Roisin's. I think it's got the really nice mushroomy flavor
21:15Come on
21:15I 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
21:38So he's got more surface area and he's going to be able to caramelize them quicker
21:43And he's really going to town on them
21:47He's pan frying them hard
21:50and Min's actually caught up quite a bit so it's going to be interesting to see how this plays out
22:01My zucchini is done
22:03Very good Vin
22:07And I get it ready for assembly
22:15Spinished tofu musseline
22:18So Roisin's musseline was really smooth and almost like a spongy texture
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
22:42Zucchinis and I've got a really hot nice char on it
22:45I didn't burn it
22:46And I'm happy with the taste
22:48When I season I'm trying not to be too heavy handed
22:54Once it's okay
22:55I can move on
22:59Good job uncle man
23:07Good stuff Luth
23:09If you can go up a gear do
23:10Cannot slow down
23:11But you're doing really well
23:12But you're doing really well
23:13Watching Lucy working on those zucchinis
23:16It is stressful
23:19She's really detailed on every single step
23:22And I feel like if she keeps this pace up
23:24She's going to be in real trouble
23:25Come on Luth
23:26Good stuff
23:29That's it Vin
23:29Oh Vin
23:31I feel as though I've managed to keep a level head
23:34And just stick to the recipe
23:37Love that
23:38Oh yes Vinny
23:40My musseline is looking and smelling really good
23:43My musseline is looking and smelling really good
23:44Now I need to move on to the next element
23:45My runny bodix
24:16Tofu
24:1890 minutes to go
24:23Lucy we're getting there we're getting there
24:25I know how hard you have worked to this point
24:28But I'm going to tell you
24:30You need to go one more gear up
24:31Yes okay
24:32Come on lift the gear mate
24:34Come on
24:34Come on Luth
24:35Yes Luth
24:36Come on
24:39I'm definitely freaking out a little bit
24:41Because 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 Luths come on
25:06And so now I'm getting onto that musseline
25:10All right
25:11Come on Luths
25:12Come on Luths
25:15So your musseline should be finished by now
25:18As 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 musseline
25:26The consistency is quite thick
25:28And 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
25:40Do you need any water?
25:46No
25:50Didn't she say the consistency was really water?
25:52Yeah
26:05The musseline is tasting really good
26:07Really good Luths
26:09I think it could be looking a little bit runny
26:12But I'm fighting for my life to stay in this competition
26:16So I've got to just get it done
26:20And get my runny eggs on ASAP
26:25Luths
26:25Good multitasking
26:26I am so determined I'm not going to go home today
26:30Guys
26:31Guys
26:31You should be assembling your shoe fasty right now
26:34Come on
26:35So bad
26:37If not hurry up
26:3940 minutes to go
26:41Let's do it
26:42Come on
26:42Push push
26:43Lucy awesome pace
26:45So impressive
26:46Keep pushing
26:51Oh god
26:54My hair's just stood up on it
26:56I think my eye just started bleeding
26:58Sorry
26:58Sorry
27:00I hate it too
27:04Okay
27:05So I've finished my musseline
27:06And the caramelized zucchinis
27:07I've completed my eggs
27:10And 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
27:25And seven smaller veggies for layering the shoe fasty
27:29I need to get all these leaves off this cabbage and steaming as quick as possible
27:32Nice Vin
27:34Very good Vin
27:35And then I can start assembling my shoe fasty
27:38Very good Vin
27:40Nice Vinny, you're working like a machine
27:42Yeah, smashing
27:44Uh
27:48How's eight of them going to fit on here?
27:52Read your recipe
27:52Read your recipe
27:54Ah, it's two trays, sorry
27:57Keep moving, man
27:59Thank you, Chef
28:01Good job Uncle Man
28:03Lovely
28:04Well done
28:05Go Uncle Man
28:11You're on the right track, Luce
28:13Well 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 fasty right now
28:27And I'm still on my eggs
28:29Yeah, really good Lucy
28:32So I just need to get this done as quickly as possible
28:36Beautiful, Lucy
28:39Time has gone off for my cabbage leaves
28:43I'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 fasty 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 fasty
29:18And I start piping my mousseline
29:20And then on top of that, a 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
29:33Yeah, 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
29:49I think if I can get this all assembled in time and then get onto my sauce
29:53I'll be alright
29:54Rasheen told us everything needs to be perfectly flat
29:59But not smooshed together
30:02Uh, I'm definitely not a delicate person
30:06So I really need to be careful with the amount of pressure I'm putting on this shoe fasty
30:11Oh, yes, Vinny, that looks so good
30:14Wow
30:14Yeah, Vinny!
30:16Let'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 out, Vinny!
30:29And I'm like, awesome, that's great
30:32But I still have to make my charred garlic chive butter, my chili oil and my vermontae
30:39Gotta stop faffing about
30:41Assemble these shoe fasties now, otherwise you're not gonna get it up
30:44Come on
30:45Let's go, guys!
30:46Come on, Vinny!
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!
31:03Let's go, Uncle Min!
31:04Push!
31:04Push!
31:10I'm gonna leave it in there till the very last moment
31:13Good job, Min!
31:15Good job!
31:17You got this, Min! Let's go!
31:19You're looking good, mate!
31:25Do you 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, Vinny
31:39Love it, just keep pushing
31:42Come on, Lucy, come up!
31:45Cabbage leaves
31:46They feel a little bit hard
31:49But I don't really have any time to cook them anymore
31:53So I think I'm gonna 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
32:08Grab that
32:09Up the pace, Luce
32:11Nice, Luce!
32:12Really good, Luce!
32:14It's gonna be really, really tight
32:16But I think it will cook in time
32:18Nice, Luce!
32:20Doing so well! Doing so well!
32:24There'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
32:33Like, they're pushing the three-hour mark
32:35Like, it starts to get a little bit blurry
32:40Come on!
32:41Just with Vinny in taking the ring mould off to put it in the oven
32:45Is that gonna 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, it just may be a very thin one
32:56Or it may have dispersed
33:13Every minute counts! Ten minutes to go!
33:17Come on! Keep going!
33:27I am absolutely stressing about time
33:30I've got my Shu Farsi steaming in the oven
33:35And I'm making my fragrant chilli oil
33:38Yay! Vinny, Vinny!
33:40Nice work, buddy!
33:42Woo!
33:43And my charred garlic chive butter for my Bermonte
33:50Richening the Shu Farsi was sitting on this vibrant, green, herby, garlicky Bermonte
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
34:07I still need to make my Bermonte 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
34:21Come on, let's go
34:23Three minutes to go!
34:24Come on, Vinny!
34:27Come on, Uncle Vinny!
34:28Come on, Uncle Vinny!
34:30You got this, guys, you're killing it!
34:33You can do it, Vinny, come on
34:35The time's almost up and I've got my chilli oil
34:38And I've got my sauce
34:40And I'm actually at the final step
34:44I pull my Shu Farsi out of the oven
34:46Oh, look at that!
34:48Yeah, Vinny!
34:50It's looking really, really nice
34:52But I have no idea what it looks like on the inside
34:55I've put all my faith into that recipe
34:57Yes, Vinny!
35:00Go, Vinny!
35:01You look awesome, Vinny!
35:06So, the glaze is really important
35:11It's the main finishing element of this dish
35:14And also adds flavour to the outer leaf of cabbage
35:17Nice, Vinny!
35:19I can't believe that I've actually done it
35:22Yes, Lose!
35:25The seconds are counting down
35:27And I'm pretty gobsmacked
35:29Woo!
35:31And it's on the plate and it's in one piece
35:32And it's looking really beautiful
35:35Woo!
35:36Let's go!
35:38Like, as if I've just done that
35:41Lucy's dish, it looks perfectly constructed
35:44But I'm looking over and Vinny's basting it with the butter
35:4830 seconds!
35:50Come on!
35:51Get it on the plate!
35:52Uh, stop!
35:54I don't know what's going through my mind
35:55Like, decision-making is probably not at its best at the moment
36:00Come on, go, go, go!
36:01I need the butter and that's gonna go on top
36:04Come on, come in!
36:06But I can't find it
36:07Aw, man, what are you doing?
36:09What's he doing?
36:10Plating! Plating, mate!
36:13I just, I need to get the ring mow off
36:15Get everything on the plate, man!
36:17It's hot, I don't care
36:19Like, if I get nothing on, that's it
36:22I'm going home today
36:27Time is up in ten!
36:30Five, eight, seven, six, five, four, three, two, one!
36:39That's it!
36:41Well done!
36:43Unbelievable!
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, and I think it just kind of snowballed
37:07So, uh, we'll see what happens
37:11Ah, that was so crazy
37:13I 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
37:22I think it's really good
37:26Roshane, 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
37:39We're really not going to know
37:40Welcome to a MasterChef pressure test, Roshane
37:43That is what it's all about
37:49There's that bit of excitement that, on the outside, my Shufasi resembles Roshane's
37:54But, I have absolutely zero idea what's going on inside my Shufasi
37:59Hey Vinnie
38:00Vinnie?
38:00Hello
38:01Like, one little mistake could mean going home
38:08Vinnie, Vinnie, Vinnie
38:10Chef
38:11Was this the hardest that you worked in the kitchen?
38:141,000%
38:151,000%
38:16And even outside the kitchen?
38:17Even outside the kitchen, like, you know, even at work, I've done CPR
38:24Wow
38:24So, it's harder than saving lives, is what you're trying to say
38:28Because, like, when you're in those environments, like, 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
38:38I hope it can deliver
38:41Okay, Vinnie, please, can you finish your dish?
38:43Of course
38:43Thank you
38:50Thank you very much, Vinnie
38:51We're going to test it now
38:52Thank you
38:52And good luck
38:53Thanks, Vinnie, good luck
38:58So, it looks like he's managed to get the gloss over the top, which is that butter
39:03You know, but the really concerning thing was, was when he put the entire cabbage straight in the oven without
39:08that mould
39:08So, let's find out what it looks like on the inside
39:11Yeah
39:14Yeah
39:14I can see a good...
39:15Oh!
39:16Is it good?
39:18It's great!
39:19Oh, yes, yes, yes
39:22Welcome out of, from this kitchen, his own way
39:26He's got them all, and you can see them, but with that firmer handling, he's kind of squashed the layers
39:32a little bit
39:33Shall I cut it up?
39:34Yeah, let's do it
39:35Yeah, let's do it
39:38Very soft
39:58Okay, Vinnie, presentation, fabulous
40:03I think it's been very well layered
40:07Yeah
40:07The rice is tasty
40:09The duxelles is quite strong, and I expect that from more
40:14I think I'm satisfied
40:18Yeah, it's like, you know, it looks really, really good
40:22The textures are on point, but I found it salty
40:26Like, you know, the muslin, like, it's set perfectly, but 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, but very heavy on the salt
40:42It's such a tough one
40:50Seven page recipe was insane, and I really struggled with time
40:56So I'm feeling really worried
41:06Hey, Lucy
41:07Hello, how are you guys?
41:10Still smiling
41:11You have to
41:14Unbreakable
41:16Oh, what about that?
41:18Yeah, that cook was so crazy
41:21I thought I was going fast, but I wasn't going fast enough, like you said this morning
41:25Yeah, you 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, we'll taste your dish now
41:43Perfect, thank you so much
41:44It was lovely to meet you
41:45Thank you, thank you
41:47What do we reckon?
41:50I 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
42:00It 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
42:15The layers are looking pretty good
42:17They're all there, aren't they?
42:18They are there
42:18Definitely defined as well
42:19Very distinct
42:26You're crunching from here
42:27Mmm
42:36Well
42:37Lucy
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 flavor, but it's a little bit wet
43:00Which is the Shem
43:01The mousseline is actually dispersed through 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, because I mean, this is a cabbage dish
43:16But then it's almost that you don't want the cabbage to really be there
43:19You know, it's the invisible cabbage
43:21I thought that this was just going to be, you know, a dish of the day
43:24Yeah
43:26May not be after all
43:33So that was a hectic day for me
43:36I decided to trust my instincts
43:40I'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, Min
44:08Could you please finish your dish?
44:18Thank you, yes, thank you
44:19Good luck, thank you
44:20Thank you
44:23Alright, well, we've had a bit of spillage
44:24Mm-hmm
44:25And then the mushroom kerfuffle
44:28Also, we're missing our butter
44:31Let's have a look inside
44:35That tofu looks pretty good
44:39You know what? That actually looks pretty good
44:42Oh 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
45:19I don't know if I'm crazy
45:20But I'm not, I'm not
45:21I'm actually finding that the shiitake and the morels are quite balanced
45:25Mm-hmm
45:26So I don't know what he did
45:27He cooked, I think
45:28Yeah
45:29He tasted it
45:29And he adjusted it
45:31Yeah
45:31He was definitely tasting a lot
45:34Egg was perfect
45:35Yeah, it was perfect
45:36In fact, it was so lovely how the yolk kind of oozed through the sauce
45:41And kind of enriched it
45:43Yeah, I'm pretty surprised
45:46There's a huge intensity to everything he's done
45:49Because he's cooked it for a long time
45:51He's seasoned properly
45:53And it's all really, really tasty
45:55I 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
46:21This is a real mind-boggler
46:22Because both of our bottom dishes have flaws
46:26One dish was difficult to eat
46:29Because 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
47:00Was absolutely spectacular, you should be so proud of yourselves
47:04Woo, 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
47:13APPLAUSE
47:19Recreating Racheen's Shoe Farsi was never going to be easy
47:25Min, it was a rough cook for you
47:28You struggled with your recipe
47:30You 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
47:54You're safe
47:56APPLAUSE
48:07Vinny and Lucy, that leaves you
48:11Vinny
48:13All the elements on your dish were well executed
48:16But...
48:18You were heavy handed with the seasoning
48:22Lucy...
48:24Your dish looked stunning and was beautifully assembled
48:28But unfortunately, your cabbage and your mousseline
48:31were undercooked
48:35Which means...
48:37Sadly...
48:39Lucy, your time in the MasterChef kitchen has come to an end
48:46I'm sorry Lucy
48:47That's OK
48:51This has just been like, the best experience ever
48:55And every time I step into this kitchen
48:58I feel so lucky to be here
49:00And to be cooking for you guys
49:01And then, yeah, I feel so lucky and grateful to have met all of you
49:06And I will miss you guys so much
49:11Annabelle
49:11Oh, sorry
49:12It's not about me, it's about Lucy
49:14What is it about Lucy?
49:16Oh, she's like...
49:17Become like one of my best friends
49:19It's been like, hours of meeting each other
49:22Thanks Annabelle
49:22Damn it
49:23We get her, we're gonna miss her too
49:26All right, Lucy, unfortunately it's time to say goodbye
49:30Bring it in
49:31Thank you so much, Sandy
49:34Sad to go
49:35Obviously I would have loved to stay a little bit longer
49:37But, yeah, I'm really happy with my effort today
49:40Just ignited something in me that's like, I can do something as cool as this
49:45As 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
49:59It's time for some serious nostalgia
50:02That is actually massive flashbacks
50:05All week, with all the feels
50:09Two thoughts
50:13Plus, plenty of excitement
50:16Please welcome...
50:18Tim Sim Liv
50:20Oh my God, this is unbelievable
50:23Justine Scofield
50:26You're playing for...
50:28The Unity Pin
50:30It's the Team Relay
50:32Let's do it, let's do it, let's do it guys
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, love it
50:42All right, see ya
50:42Hold on
50:43See you
50:43The Magic
50:44The Magic
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