- 4 weeks ago
.S18e16
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Short filmTranscript
00:01Previously on MasterChef Australia...
00:05Please give it up for Catherine Zag!
00:08Victoria Vidal!
00:10Come on!
00:12Viral Wonders Week brought inspiration that was off the charts.
00:18Whoa!
00:20And a pop-up stall challenge...
00:23Here we go!
00:26...was their massive service debut.
00:28Never really cooked for a lot of people before.
00:31The viral vibe was infectious.
00:34Oh, yeah!
00:36I flippin' love this dish so much.
00:39That is legit, tasty, proper viral food.
00:42There is actually a party going on in my mouth.
00:44It's a discotheque in my mouth.
00:47And while the first immunity pin of the season went to Jackie,
00:52we also had to say goodbye to Alita.
00:55Whatever is waiting for me on the outside of this room,
00:58I welcome that with open arms.
01:01Tonight, what happens when you mix a mystery box,
01:06a medley of spices,
01:08and a marvelous megastar.
01:11Oh, my God!
01:31Oh, my God!
01:33Oh, my God!
01:34Oh, my God!
01:43What's all that stuff at the front oh spices oh it's like a spice market
01:55I can smell spices smells amazing. That's really good. It's so pretty
02:06a
02:07Mystery box with spices Wow
02:12I'm super excited. It feels like heaven
02:17Before we start a big congratulations to
02:21Dott for getting married
02:28Best day of your life right right say it was so fun great weather all the family was there
02:34How was the food the food was quite yeah, which was my main priority. So well
02:43Now it's the start of a brand new week and what better way to do that than with a mystery
02:49box
02:49Yeah, and these amazing spices
02:52This display could be straight from a souk in Marrakesh a bazaar in Istanbul or a spice market in Delhi
03:01This week we're going on a culinary journey around the world
03:09To kick off an epic week we need an epic guest
03:16Today's guest is a culinary explorer
03:20Learning about unique food traditions and creating extraordinary dishes in some of the world's most breathtaking locations
03:30He opened his first restaurant
03:3450 years ago and has not looked back
03:38One of the most recognizable TV chefs around the whole world
03:42It's time
03:46Global food icon friend of the show
03:49It is Rick Stein
04:05It's Rick Stein. I cannot believe it. I'm a huge fan of Rick
04:11His curiosity in culture really influences the way that he cooks and personally, it's really influenced the way that I
04:17cook as well
04:18So I think he's the like perfect choice for today's challenge
04:26Rick welcome back to the master chef kitchen
04:28So it feels like home
04:30I've been here that many times
04:33How have you been and more importantly where in the world have you been?
04:36Well, actually I've been a lot in Australia of late
04:39I've made a series in New South Wales last year and just opened a restaurant in Coogee Beach in Sydney
04:46So
04:48Never thought I'd open another restaurant
04:50But it's just that Coogee Beach is so special
04:55Pat this is a big moment for you it feels like
04:59When did you first start watching Rick Stein on the box?
05:03Oh as long as I can remember like huge Rick Stein for like number one
05:07You feel like you're getting the real Rick and not a TV version
05:10It's a real person so yeah amazing
05:12Vin what about you mate?
05:14I love Rick like I've watched so many of his shows like travels through India through Southeast Asia into Malaysia
05:22The favorite dishes I love to cook is that masala goat curry
05:27I've cooked it for people and they absolutely love that dish
05:30Fabulous, fabulous
05:31Thank you
05:31I can just tell how inspired each and every one is and that makes it for good food
05:39Okay guys, it's time to head back to your bench
05:42Yes
05:43Yes
05:43Shall we?
05:44Shall we?
05:45Allez allez
05:46Enjoy it
05:50It's very big
05:52What's in the box?
05:54Are you ready?
05:56Yes
05:57You can lift your leads now
06:00Yeah
06:10Okay
06:12Okay
06:14Oh my god
06:16Wow
06:19Look at this crowd
06:25That looks great
06:26Doesn't it look beautiful?
06:28Well obviously had to choose some lamb, it's Australia after all
06:32And I particularly like four quarter chops
06:34I had to have a little snapper
06:36Oh yeah
06:37And I just say that this is what I would call a one person portion so be cautious if you're
06:43going to fillet it
06:44I'm not saying don't
06:45I'm not saying don't
06:46But that on a plate is quite special
06:49Beautiful, loose from a crab
06:50What you call zucchini, what you call courgettes
06:53We've got the flowers as well
06:55We've got some new potatoes
06:56And I feel very proud of this but you call this English spinach here in Australia
07:01Some English cheese, I hope you don't mind
07:04Stilton
07:06I remember once with a French maitre d in England
07:10He said there's no English cheeses on your cheese board
07:13He said that's because we don't like them
07:16Some chickpeas
07:17Some passion fruit
07:19And of course mango
07:21My wife always says you never knew about mangoes till the Aussies started telling you about them
07:26There we go, I think that's about it
07:28Have I left anything out?
07:30I think that's fantastic, isn't it? Everyone?
07:33It's actually a super interesting mystery box
07:36There's a lot of different ways I could go about this
07:38I'm really drawn into the crabs and the snapper
07:40But I think everyone is also loving the flavours
07:42So I really need to come up with something that would stand out
07:46I've just been as generous as I can with these ingredients
07:49And it's up to you to partner the spices with them
07:53So you can make it subtle, you can make it powerful, whichever you choose
07:59Oh my gosh, as soon as I see the snapper passion fruit
08:02I think these are two great building blocks
08:04And I'm gonna start creating something from there
08:06But seeing all of these spices is quite overwhelming
08:10I don't cook with a lot of spices
08:13So I'm freaking out
08:16As with all mystery boxes, you have to use at least one ingredient from the box
08:21To create an amazing dish
08:24And as a bonus, you have all these amazing herbs and spices
08:28There are over a hundred and twenty to choose from
08:33And you must use at least one
08:36Pantry and garden are closed
08:38But you of course have your underbench staples to help bring everything together
08:42You have 75 minutes to cook anything you like
08:46From anywhere in the world
08:48We'll be tasting the 12 most appealing dishes today
08:53With Rick's help, we'll be choosing the top four dishes
08:57Whoever cooks them will be immune from tomorrow's elimination
09:02I know it's super important to say out of elimination
09:05Especially with an immunity pin
09:07I don't want to be faced with that decision to have to play it
09:09So I would love that immunity
09:12Well everybody, your time starts now
09:17Here we go
09:24Here we go
09:25We're going Mexican
09:27Coriander, where's the coriander?
09:31They're all spread out across completely different parts of the table
09:34Which is quite exciting
09:35Yeah
09:36The question is, how many spices will carnica take?
09:41At least eight
09:43Herbs and spices
09:43More
09:44Coriander, um, cumin seeds
09:46Uh
09:48I'm getting really excited for around the world week
09:51Because I love backpacking
09:52And with the spices
09:53I feel like I'm in some giant market overseas
09:56I absolutely love this challenge
09:58Let's go
10:01Woohoo
10:03Coriander
10:05I'm like, you know, I'm a typical white girl
10:07I wasn't brought up cooking a lot of spices at home
10:10But now I love cooking a whole range of different cuisines
10:15So today I'm drawing on a recipe that I've made in the past
10:19And I know that it heroes a bunch of really delicious spices
10:22Hi Annabelle
10:23Hi Rick
10:24Hi Andy
10:25Sorry
10:26I'm happy to play second fiddle today, don't you worry
10:29Uh, Rick fan?
10:30Huge
10:31Huge
10:31Yeah?
10:31I love your approach to seafood
10:34But I'm not cooking seafood today
10:36Good, good
10:37So I'm kind of going back to what I know
10:39And what I know tastes good
10:41Um, so I've made a rough path
10:43So I'm going to bake it and do like greens on the bottom
10:45With like a chamola sort of spice paste
10:46Lay some potatoes on top
10:48Fold it, bake it like a pie galette thing
10:50Yep
10:50Yeah
10:51I think it's clever
10:53Yeah
10:53Because you're sticking to what you know
10:54Yeah
10:55You know
10:55Yes
10:55It is simple
10:59Yes
11:00With simple food it has to be done perfectly
11:02Okay
11:02Just gotta pull this off
11:03Great, I will
11:04I will
11:04There you go
11:05There you go
11:06Thanks guys
11:07Good luck
11:08Although my dish is a little simple
11:10It's got this chamola paste which is like super spice forward and really fragrant
11:15It's got some paprika, some chilli, some sumac, cumin and the stalks from the spinach
11:22Hopefully the combination of flavours that I've chosen today is enough to make the judges taste my dish
11:28I want to win every day but especially today
11:30I want to impress Rick Stein
11:36Oh yeah
11:37It's around the world week and that is banging because that's an opportunity to show how I've grown up
11:43Iru, paprika, garlic, onion
11:45I'm Nigerian so how can I show off some of those big flavours and those delicious concoctions that we have
11:53Hey Halalu
11:54Hey Lorna
11:55What are you making?
11:56Um so I'm making a Nigerian style lamb potato pie with a mango chutney
12:02Oh wow
12:03Back home pies are like handheld
12:05You know in that kind of like almost patty shape
12:07Right
12:07So tell us did you manage to find your treasure of Nigerian spices?
12:13Yeah I did find the iru iru's in there you know getting them cooked down with the lamb
12:19Iru is a like fermented locust bean so it's really punchy kind of a little bit funky so I'm hoping
12:26for some of that flavour to definitely come through
12:28This one is really important to you with all those spices
12:31Yeah exactly just gotta get it right
12:32Amazing we're looking forward to trying it
12:34Thank you
12:35I've made these pies before at home you know I make them really well
12:38Probably enough
12:39It takes me like a couple of hours at home but I've got 75 minutes here
12:44So I have to cook the lamb and then go do the potatoes
12:47I've got to do the pastry make sure that's right
12:50Finally I'll have to come together and cook one more time in the oven
12:53And I think I can do it if I move fast
13:00Woo
13:02I was happy when I walked in and saw all the spices and smelled it it smells amazing
13:06So really inspired today
13:08Hey Min how you going?
13:10I'm good how are you?
13:10Okay tell me what you're making
13:12So I'm making crab curry
13:13Yes
13:13So Malaysian style like southern Indian crab curry
13:15Amazing
13:16And I'm gonna make like a spiral flatbread almost like a spring onion pancake
13:21Okay
13:21And I'm gonna put the spinach in there
13:24Okay okay
13:24Are you excited?
13:25I'm very excited Rick Stein's here I love him
13:28Yeah
13:28And he just loves good food you know authentic good food
13:31Yes
13:32And that's what I love about it
13:33Yeah yeah
13:33I think you're in a good space today
13:35I am
13:36I cook at home for myself and my wife and friend all the time
13:39So fingers crossed
13:40Good luck
13:41Thank you both
13:43Making my spice taste I want it to be spicy now
13:46And a good balance of salty sour and just a bit of sweetness
13:51So I'm using a ton of spices today
13:55In total that's like eight to ten of them
13:57I remember what they all are
13:58I think I do pretty good curries and no one has complained about my curry before
14:03So I think I have a bit of an advantage today
14:10Time's flying you have less than an hour 55 minutes to go
14:16I love using the shells of craft lovely flavour
14:20I cannot believe that Rick is here it's so surreal seeing him in person
14:25Would you recommend a jus or more of an oil?
14:27He recommends you make that decision
14:30Growing up I watched all of his shows
14:33Where are your family from?
14:35Sicily
14:35Oh my gosh
14:36Yes
14:36Great respect
14:37It was such amazing sources of inspiration
14:40To just like be a better cook
14:42Rick is a lover of simple food
14:45Fight temptation
14:46Fight temptation
14:47Sound like the gospel
14:49Try
14:51He's an absolute idol of mine
14:53I just really want to impress him
14:55There we go
14:58I'm gonna do a butterflied snapper
15:01Crumbed with breadcrumbs
15:03Pureed English spinach
15:05And zucchini flowers as well
15:07Oh my god
15:08Of course in a mystery box to do that
15:10I don't have breadcrumbs
15:11So I've got to make some bread first
15:12On top of that
15:14I have to butterfly and de-bone the snapper
15:17That is what's gonna take the most time for me today
15:19I'm so worried about bones
15:23It's already been 20 minutes
15:24And it's taken me so long to butterfly this fish
15:28What's going on here?
15:30It seems so ambitious
15:31But this is like probably my one and only chance to cook for Rick Stein
15:35G'day Grace
15:36Hi
15:37G'day Grace
15:38You got the old pin bone
15:40It's happening
15:41It's gonna happen
15:41I'm just so, so worried about time
15:56What's going on here?
15:58I've been ambitious
15:59But this is like probably my one and only chance to cook for Rick Stein
16:03It's not my prettiest work, but that's okay
16:05So I have to move on and hope there are no bones in this fish
16:10That time has gone so fast
16:13My plan is to crumb the fish in a breadcrumb
16:16But to do that I've got to make some bread first
16:19I'm gonna flatten the dough out into sort of a pizza-esque shape
16:22And I'm gonna use a pizza stone just so that it can cook much faster
16:27It's very risky
16:28But I really want to impress the judges stand
16:30I really want to do well for Rick Stein
16:32But also to be safe from tomorrow's elimination
16:38I'm feeling so happy looking at the beautiful ingredients that I've got at my spices
16:43Oh my god, I can't tell you how happy I am
16:45I think it means so much to get tasted today
16:48Because it's like when you think of India you think of spices
16:51You think of abundance of flavours
16:54And if I'm representing something, I'm gonna do justice
16:59Hi Kanika
17:00How are you?
17:01I'm good
17:01You've got more spices here than there were mystery box ingredients under that lid
17:05What are you cooking?
17:06So I'm doing a South Indian Keralite fish fry
17:11Ooh, delish
17:13So I'm gonna serve it with mango pachari
17:15And then I'm gonna do the flatbread
17:16I think what is gonna be most important here
17:19And where our expectations are for you is immaculate spice work
17:23Yeah
17:23So do whatever you need to be able to focus
17:25Yep, thank you
17:27Normally spices, it's something that you would never get in a mystery box
17:31So I'm feeling pretty confident
17:33I've got my mango pachari cooking and my flatbread dough resting
17:38Now I'm gonna lather my fish with all the spices
17:42And once it's properly marinated for at least like 10 to 15 minutes
17:46Then I'm gonna deep fry the fish
17:48Oh my god, I'll be jumping with joy if I come to top four dish
17:52Cause I'm a big fan though of it
17:55Yeah, I feel like I'm in my zone right now
17:58Oh
18:00I am feeling a little bit overwhelmed
18:02Surprised to see all the spices in the kitchen today
18:05Oh, I'm like not entirely sure where this is gonna take me
18:09Today I'm making whole baked snapper
18:12We're gonna make some passion fruit butter sauce
18:14Some potatoes and some pickled courgette
18:19My pickles are pickling
18:21But for today's challenge we also need to use at least one spice
18:26Okay, what kind of spice
18:28Growing up in Estonia
18:31I didn't get to experience many different cuisines
18:34So I don't cook with a lot of spices
18:36There's like 200 spices
18:39And I'm trying to figure out what works with passion fruit
18:42Ooh, parsley
18:43Then I see there is some Italian dried herbs
18:46So it takes some parsley, rosemary, oregano
18:50I'm gonna mix that for the fish marinade
18:53I love that
18:55I cut through the flesh to make sure the flavours really penetrate the fish
18:59And I'll put it in the oven
19:01I'm feeling good, I really love the flavours of the dish
19:04I think it's kind of like a little hummus spices here and there
19:10Smells good
19:11Some good ideas?
19:12Yeah, yeah
19:13It's fascinating really
19:17We've got something good going
19:19I'm super excited for Rick Stein's mystery box
19:21He's known for his seafood dishes
19:23So instantly I'm really drawn into the crabs
19:29But seeing everyone else is cooking protein
19:31I realise that it's my chance at all dessert
19:34Hi Casper
19:35Hey, how are you guys going?
19:37Oh, Casper
19:37How do you feel about cooking for Rick Stein?
19:40Oh, super excited, yeah
19:41I feel like I came out of the womb watching your videos
19:43Oh my gosh
19:45Yeah
19:45I've been around for that one
19:46You've been around, yeah, yeah
19:47So what are you making?
19:49I'm doing dessert
19:50So I've got a chilli mango ice cream on here
19:54Right
19:55Passion fruit granita in the blast chiller
19:57I've pickled some of the mango peels as well
20:00Have a little bit of a garnish on top
20:01Yeah
20:02I'm just gonna make a little tamarind caramel
20:05Passion fruit seed crumb
20:07So, yeah
20:08I think I'm pretty
20:09I think pretty good
20:09What do you think, Rick?
20:11Well, I just love dessert
20:12Is that anyone you've seen so far?
20:14Yes
20:14Oh, wow
20:15So, um, great
20:17Well, Rick's excited, so you're on the right track
20:19Good luck
20:19Thanks, guys
20:20Good
20:21Today I'm taking inspiration from Thailand or South East Asia
20:24Where you do get these sweet sort of salt, chilli numbers to go on your fresh fruits
20:30So I want to be balancing the heat of the chilli while still keeping it all really bright, zingy
20:37There is a bit of a puzzle here
20:38So I want to make sure that I'm tasting every element so I can put together the perfect fish
20:43It's nice
20:44That's the granita
20:45You're officially halfway there! 37 and a half minutes to go!
20:52Wow
20:52Woo
20:57Everything is very specific today
20:59That's how I want it
21:03Dear Lord
21:04Did that happen?
21:06You always bloody flustered though
21:07You always do very well
21:08My dish is a silt and spinach stuffed zucchini flour on a chickpea spread
21:17Come on
21:18Oh my god
21:19You alright?
21:20It's bangin
21:21Bangin
21:21Good
21:22My plan is to make a Sri Lankan by a fish curry served with some lightly spiced fried potatoes
21:29and the zucchini flour
21:31We're in cooking in close quarters here, man
21:33Yeah, as usual
21:34That's what we do
21:37Oh, why do you drip so slow?
21:39I'm making a Qingjian lamb noodle soup with kind of like grilled lamb on top
21:44I'm going to cook it until I have to plate it
21:46You know?
21:47That's the only way that I'm going to get maximum flavour
21:51You froze my pastry solid
21:55My North African potato and spinach pie is coming together
21:58I've made my own rough puff pastry
22:00I've got that spiced spinach
22:02And then I'm going to finish it with little bits of potato over the top
22:05Good
22:06It's just like a little pastry galette, right?
22:09I don't want to talk it down
22:10But like, you know, it's not the most exciting dish
22:12Vegetables have a reputation for being a little bit boring
22:16So that's kind of playing in the back of my mind
22:19Sorry
22:22Um
22:23I may have played it a little bit too safe today
22:26I don't know if I've done enough to impress the judges
22:33We've only got 30 minutes to go
22:35And so I need to think about a way that I can make this pie more appealing
22:41Um, I'm going to try and make a ricotta
22:44Just to like sort of add a bit of like a fatty element to it
22:47And then make a nice little passion fruity sauce sitch
22:50Um, see if that goes
22:52And then I'm just going to try and make it as pretty
22:54And as yummy as smelling and looking as possible
22:57So that when they walk past they're like
22:58Oh yeah, I want to taste that
22:59It's very wet
23:04Five minutes
23:04I love this challenge
23:06I love when we're wearing a white apron
23:07And there's no like really negative consequences
23:09I'm trying some flavours I've never like combined before
23:11So I'm like
23:13Hopefully it works
23:14I'm going to do an eclair with a cardamom and a vanilla cream
23:16Gosh, you get a good workout in this kitchen, don't you?
23:19A mango compote
23:20And then if I can make it work
23:22A rose petal cream on top as well
23:28Vinnie!
23:29Hello
23:29What's it going on?
23:30So today, yeah, I'm doing like a
23:32Middle Eastern spiced lamb
23:33Made some tahini with some white sesame seeds
23:36And I've got some chickpeas boiling to make some hummus
23:37And maybe make a passion fruit molasses type of vibe
23:40I like this
23:41It's the strength
23:42Yeah
23:43It's thinking it through
23:44Yeah
23:45With no panic I could say
23:48It's pretty important I stay out of elimination
23:50I don't want to have to face the decision of using my pin or not
23:53I would rather just rest easy
23:55So I am doing a choupé strip with some wattle seed, some mango and passion fruit
24:01Oh, it's like a flower shape
24:03Yeah
24:03Sick
24:04You do not want to be in that elimination tomorrow
24:07You have 25 minutes to go
24:10Is that the one?
24:1925 minutes to go
24:21The lamb has finished in the pressure cooker
24:23Spot on
24:25My short cross is good to go
24:26And so I want to start to assemble the handheld pies
24:30Pie needs literally like 23 minutes
24:32I would say
24:33Which is in one minute's time
24:34So it's very, very, very tight
24:37Gosh
24:38But I check on the potatoes
24:39And they aren't cooked all the way through
24:43Ah
24:44I'm in trouble here
25:00Ah
25:02I know I'm running out of time here
25:03I only need to get this pie in the oven
25:05But the potato is still going
25:08I need to pivot
25:10I decide to fill the pastry with just lamb
25:14Very, very, very tight
25:16I get my pie in the oven
25:18And I just hope
25:19Against all hope
25:20That it cooks
25:21I'm going to leave my pies into the very last second
25:24Make sure they get on the plate for sure
25:26And then I'm going to rethink how I incorporate the potato
25:28So I might just do it as a bit of a messy eat
25:30Or I'm going to go on top
25:31I decide to make the potatoes part of the chutney
25:33To keep that sweet and salty flavour combination
25:37I'm hoping that it still tastes like the classic Nigerian pie
25:45Oh my god, it's so exciting to have Rick Stein
25:47I've been watching him since I was a kid
25:49I'm going Mexican today
25:51So I've cooked the lamb
25:53We've got some roasted chickpeas
25:55Tocillas
25:56Passion fruit sour cream
25:58Yeah, it's a fun day in the kitchen
26:00The bill is a spice, hey?
26:02Yeah
26:02I want to be creative today
26:04Because only a few dishes get tasted
26:05So I'm going to be going with a mango and cardamom custard
26:10Passion fruit creme pat
26:12And I'm going to serve it in basically the mango skin
26:15That's going to be frozen
26:16And hopefully I can turn it into a creme brulee at the end
26:21Petro
26:22Hi, how's it going?
26:24Good
26:24I'm making lamb cigars
26:26And I'll serve it with the sumac and mayonnaise
26:29Okay
26:29You're making your own filo?
26:31Yeah, yeah, yeah
26:32I make my own filo dough
26:34But the filling is definitely a Middle Eastern vibe
26:36I like it
26:41Oh man, that looks epic
26:42Thank you
26:43I think today is just cooking things that I love to cook
26:47And I love to eat
26:48So I'm quite confident
26:52I'm taking a lot of time to nurse the curry
26:56Adjusting the flavours, the saltiness, the sourness
27:00The crab is cooking in the curry
27:03And then in the meantime I'm also working on a flat rib
27:08The spiralling and the melted butter
27:11Between the layers will create a very flaky flat bread
27:15So you can mop up that curry sauce
27:17Like it's Rick's time
27:18I really want him to taste my food
27:20And he loves his curries
27:22So hopefully I'll get tasted today
27:24Hot, hot, hot, hot, hot
27:27Okay guys, you have 15 minutes to go
27:36It's out of my comfort zone today
27:38With all of the spices
27:39So I've stuck to my strings
27:42Italian coastal flavours
27:45My fish is in the oven
27:46My potatoes are almost ready
27:48I'm gonna use fennel salt
27:50To take it on a whole another level
27:53Okay
27:56And now I'm making the passion fruit butter sauce
27:59I want it to be very fresh and vibrant
28:03Something that will help lift the whole dish together with the fish
28:06We don't really have any lemons and limes
28:09So I'm kind of trying to infuse a bit of acidity into passion fruit
28:13I think it's gonna be quite tough to balance it
28:16And make it really impressive
28:17But if I can pull that off
28:18I think I might be one of the top dishes
28:22Yeah
28:26Angels never say no to spice
28:28So I love this challenge
28:30I've got my fish fried
28:32And I've got my mango pachiri done
28:34I'm just gonna straight pop to the curry now
28:38For my spinach curry
28:39Using the spice mix that I've used for my fish
28:42So I've got tamarind, asafoetida, the mustard seeds and the chili balls
28:47It's gonna be an earthy kind of flavour
28:50Which is gonna bring this dish together
28:53I know that Rick Stein loves Indian food
28:56Especially when it has to do with spices
29:00Also I think making a curry is the best way to get tasted
29:07That looks good
29:08I'm feeling really confident
29:09All the flavours in my dessert
29:11They're like exactly how I want
29:13Nice
29:13The green mango powder's made
29:14The crumbs really zingy
29:16It's almost like sherbet
29:17Though it goes perfectly with the heat of the chili in the ice cream
29:20And the freshness of that passion fruit, granita
29:24Final thing I need to finish is my tamarind caramel
29:28It's worked for me really well before with Jimmy Barnes Cook
29:32The tamarind kind of brings this tar acidity
29:36And some nice bitter notes in there as well
29:38It'll be really nice and balanced
29:42It's a really unique dish
29:44And because the judges are only gonna taste 12
29:46I'm hoping it stands out
29:54Really gotta pick up the pace
29:56I am really excited to cook for Rick Stein
30:00I've got my spinach on the plate
30:01And my bread crumb is ready
30:04To be honest I'm so worried about time
30:06You've got to hurry up
30:08Only five minutes to go
30:10Let's go
30:12Oh my god
30:13I am freaking out
30:15I still need to cook the fish
30:18This is not gonna cook
30:28Oh man
30:30It's gross
30:30I know
30:31If I don't get this fish cooked
30:32I basically don't have a dish
30:34Hurry up, hurry up, hurry up, hurry up
30:42This is not gonna cook
30:49Oh
30:50Man, it's messy. This is seriously not enough time for this fish. I
30:57Am freaking out. Oh my god, okay. It would just be so
31:02Devastating to serve Rick Stein raw fish. I would just be so heartbroken
31:11Trust me you want a top four dish you've only got two minutes to go
31:19I
31:20Really on a pump
31:25Oh
31:26Man
31:28Fish is done. Whoo
31:32It's time to get my pie out the oven. I hope it was enough time to get the cook right
31:36on them
31:37I've got the potatoes in there chutney. It has that like a sweet and saltiness what I was going for
31:45I'm just hoping that I have done enough
31:53Yeah, we'll see
31:55We quick quick quick time sticking down
31:58My pie is going to come out of the oven at the final moment
32:03I've got like a little jug of my passion fruit juice on the side and then my ricotta. It's super
32:08smooth
32:09It's a little bit lucid consistency, but that's what I was going for. Oh
32:13I just hope I've done enough
32:16Get it on the plate
32:1730 seconds left
32:19Come on!
32:21I think it's all right
32:25Oh
32:32I just am really worried the fish isn't cooked. I think we could be just there
32:37Okay guys
32:40Okay guys
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33:44The first dish is Gaspar.
33:50I'm really, really proud with what I've put up.
33:53This probably could be one of my most unique dishes in the kitchen so far.
33:58And so I think I do have a real good shot at immunity today.
34:04Gaspar, what have you made?
34:06I've done a mango ice cream with chilli and galangal
34:10and a passion fruit granita.
34:12And then I've also got a tamarind caramel.
34:15It's definitely intriguing.
34:18Yum.
34:33What was that, Rick?
34:35Yum.
34:37I just thought it was the cornucopia of delight.
34:42Thank you, Rick.
34:44I just love the chilli.
34:46That ice cream was fantastic.
34:48The granita was fantastic.
34:50The crumb was fantastic.
34:52And that little bit of bitterness in the caramel.
34:56It's just a very, very lovely food.
34:59Thank you so much.
35:01It is unbelievably, mind-blowingly delicious.
35:08That mango ice cream is so luscious and silky.
35:12And just as you think it's going to kind of ease away,
35:15you get the hit of that chilli.
35:17It just ricochets all around your tongue and the roof of your mouth.
35:19And the last thing you get is that heat.
35:22And it's really, really lovely.
35:24It's not overpowering at all.
35:25I would have really appreciated a bigger serve.
35:30There's a lot of ingredients you used in there
35:33that are very much part of my childhood.
35:35Like the tamarind and the umcha.
35:37And it reminds me of the street food stuff
35:39of, like, dipping fruit into, like, salt.
35:42It had that kind of feel about it,
35:45but then in a high-end dish.
35:47I think the thing that is really special about this dish
35:50is it is completely original.
35:53It just requires someone with a very unique way
35:56of thinking about food to create that.
36:01Come here.
36:02I want to show you.
36:03Oh, I love it.
36:04Like, seriously, bro.
36:06That, like, you win this competition with plates like that.
36:10Like, I'm not joking.
36:13I am astounded that you could do that.
36:17In our second mystery box challenge
36:19with a bunch of random ingredients.
36:26Honestly, like, it's perfect, mate.
36:29And it's so inspiring that we're so early in the competition
36:32and you're not only thinking about dishes like that,
36:34but, like, executing it to such a high level.
36:41I can see this is a big moment for you.
36:44How are you feeling?
36:45Oh, it's crazy.
36:46Like, I wouldn't be...
36:47I don't think I'd be cooking dishes like this, you know,
36:50a few months ago without everyone around here as well.
36:53It's very inspiring.
36:54And all the feedback you guys give just over the last, like,
36:57few weeks.
36:57I've learnt so much.
36:59Um, yeah.
37:01It's...
37:02I'm really enjoying being here.
37:04Keep pushing.
37:05Keep going.
37:06Because, like, tasting that dish, you've got the talent to win this thing.
37:12Thank you so much.
37:14Thank you so much.
37:18It's extremely validating to be hearing this high praise from people
37:22that I really look up to and respect.
37:24That's awesome.
37:25Thank you so much.
37:26Makes me feel all warm and fuzzy.
37:28And this was really a huge confidence booster that I am meant to be here.
37:33Wow, lucky I have the tissues, hey?
37:34Oh, my God.
37:37We'd love to taste your dish.
37:40Olalu!
37:45I'm relieved to have a pie that's cooked.
37:48I had to pivot and make the potatoes part of the chutney.
37:52I'm just hoping that I've done enough with the flavours.
38:07I've made a Nigerian meat pie with a mango and potato chutney.
38:13The spices, I know there's paprika and onion and garlic,
38:17some white pepper, ginger and cumin seeds.
38:20I also did use the iru, so, um, that's fermented locust bean.
38:24OK, let's try it out.
38:42Uh, Olalu, I dug the mango chutney.
38:46I thought it went really well with the pastry.
38:48A slight hint of the spices in there was a really delicate touch too.
38:53But I didn't get any potato, so I don't know if that was a good thing or a bad thing.
38:58I got absolutely bugger all meat.
39:02It was just lacking for me, unfortunately, mate.
39:05I think you did need the potato in there.
39:08Because then it would have had that kind of pasty effect where that starch was holding all that meat together
39:12and it's still sort of a nice mouthfeel because it's just a little bit dry
39:16and there's sort of quite a few empty pockets where there's nothing between the meat.
39:20So it was a shame that you just had to rejig, but it's still a really commendable little pivot.
39:27I just thought the ratio of pastry to filling was not enough filling.
39:31And I like the mango.
39:33You just need a bit more tart, a touch more acidic.
39:37But a nice dish.
39:46Next dish we'd like to taste...
39:53...is Aliano.
39:57I was kind of scared taking up the spice challenge, so I wanted to play to my strengths and use
40:03Italian herbs.
40:04I love the flavours.
40:06I hope I've done enough to win a top dish today.
40:11Well, hello.
40:13I made whole-baked snapper with rosemary, oregano, fennel seeds and parsley.
40:21Some potatoes with fennel salt, pickled zucchini and passion fruit butter sauce.
40:30When I walked in today, I was actually pretty intimidated because I'm not very used to work with a lot
40:37of spices.
40:38So I wanted to make something Italian and really kind of heroes the ingredients.
40:44I'm really excited to see how this passion fruit sauce goes with the fish.
40:47So shall we taste?
40:48Yeah.
40:49Thanks.
40:53Aliona.
40:54Yeah?
40:54How do you think the fish is cooked?
40:58I hope it's cooked well.
41:01Well?
41:03I'm getting so much joy pulling it off the frame.
41:08Because it is so perfect.
41:11It's getting that absolute point where it's still very full of juice, but it's coming away from the bone.
41:19It's beautiful.
41:20Yeah.
41:20Oh, my gosh. I'm so unhappy.
41:37Well, I thought potatoes were great.
41:41As soon as I tasted those potatoes, I thought, this is somebody who knows how to cook, you know?
41:45They're just beautifully flavored.
41:48The fish perfectly cooked.
41:51And the coating was fabulous.
41:53What I actually really like is you left all the fins on, and it just looks great.
42:00I've sort of thought, why cut them all off, you know?
42:03It's really good.
42:05I agree.
42:05The potatoes are unbelievable.
42:09And what is amazing is how you've managed to nail that snapper.
42:14I mean, you can see, this is exactly perfection.
42:19I think your sauce is magic.
42:23It's just so bright and buttery and perfectly silky in its consistency, and I think that's really clever.
42:31You're honest that, you know, spices aren't really your forte and your skill set, but you're really good at the
42:37F word.
42:40Flavor.
42:42Flavor.
42:44Like, it is effortless to you, and that is such an advantage in a mystery box challenge.
42:49Once you get the right ratio of, like, sauce, fish, potato, heaven.
42:55Oh, thank you so much.
43:03Well done.
43:06Thank you, thank you.
43:08Next dish, Vinny.
43:14It's a four quarter of lamb that's been spiced, and I've braised it as well.
43:17And then there's some hummus.
43:21I wanted this to be good, and you've done a really good job, mate.
43:25The lamb is cooked so well.
43:27It is just pulling away from the bone.
43:29The hummus was a genius idea.
43:32Pat.
43:35I've made a whole fried snapper with curry sauce and some lightly spiced potatoes.
43:42That fish, it was just presented so beautifully.
43:45And the potatoes are amazing.
43:49I'm waiting and hoping to get tasted, but everyone's doing, like, super elaborate, beautiful dishes.
43:56Emily!
43:58So I have made a Xinjiang lamb noodle soup.
44:02Noodles were beautifully made, so thin and silken.
44:06The lamb was cooked really beautifully, and actually the marinade was spot on.
44:10And I think you can't help but compare yourself.
44:13Right, next one is Annabelle.
44:16Yeah!
44:18I played it safe today.
44:20I still have that self-doubt in the back of my mind that maybe I haven't done enough.
44:36Annabelle, what have you made?
44:37I have made a North African spinach and potato pie with a loose ricotta and then some passion fruit.
44:47So what spices did you use?
44:50I used, ooh, gotta remember them all, uh, paprika, coriander seeds, cumin, chilli flakes, some sumac, and then some parsley.
45:01Wow!
45:02Let's have a go.
45:22Okay, Annabelle.
45:25What you did is supposed to be rustic, simple, and it is.
45:29It's absolutely delicious.
45:35And what amazes me even more is quite light, and the middle is tender and moist.
45:44I think I would say it is flawless.
45:48Thanks.
45:49Yes, Annabelle, I really enjoyed that.
45:52It's very vividly spiced.
45:54It tastes like a North African dish.
45:57Oh, cool.
45:58I do think in the absence of lemon, your use of passion fruit works a treat.
46:04So I enjoyed it.
46:05I can imagine having that somewhere in Morocco for breakfast.
46:09Thanks.
46:09The first thing that stands out is that beautiful pastry.
46:12You've made it really well.
46:14It's cooked perfectly.
46:15It's got really nice layers, you can see, on the side.
46:19I think the sauce, you could have left quite sweet, because I kind of yearned a little bit for that
46:24salty, sweet, sour pull.
46:26Yep.
46:27But apart from that, I think it was one of the better examples of how the passion fruit's been used
46:32today.
46:32Okay.
46:32Okay, thank you.
46:33Great work on, like, not trying to overdo it.
46:38The restraint here is evident, but what you have done is you've given us beautiful, earthy English spinach loaded with
46:45those spices.
46:45Not overdone either, and very well cooked down as well.
46:50And then the beautiful potatoes laid on top just gave it a point of difference.
46:53Simple cooking, done really, really well, can get you places in this kitchen.
46:58Alright, thank you.
47:00My God, I'm stoked with the feedback from the judges.
47:04Like, wow, Brickstein liked my food.
47:06I think I have a chance to win immunity today.
47:10Next dish we'd love to taste is mince.
47:17I think I put up a really good curry today, but obviously I'm a bit nervous as well, because Brickstein
47:23loves India, he loves his curries.
47:26Hopefully today the flavors are all there and balanced.
47:30Whoa, look at this.
47:31Hello, hello, hello.
47:34Min, tell us what you've made.
47:37I've made crab curry with a spiral spinach fabric.
47:42Did you use quite a few spices?
47:44I used just a few.
47:47I think it was like eight to ten spices in total.
47:51So you kind of went ham.
47:52Yeah, yeah.
47:53There is chilli, cumin, coriander, turmeric, garlic, ginger, onion, powders and curry leaves.
48:01Well, we can't wait to dig in.
48:02Shall we go?
48:03Yes, please.
48:25Min, that is a really beautiful dish.
48:31You can tell it's a very balanced spice paste that you've made.
48:35It's intense.
48:37But that pancake, roti, whatever you want to call it, is spectacular.
48:42It is so good.
48:46As soon as we get this crab, which is perfectly cooked, and the liquid and the sweetness and the gentle
48:57flesh into the curry, oh my god.
49:02That is the best flatbread I've had for years.
49:09It's just the layering of it, the lightness of it.
49:12And I guess that the sauce is a bit intense, but who cares?
49:17Because it's such great to use that bread to mop up that fantastic curry.
49:22Well done.
49:22Thanks.
49:29I'm so relieved of the feedback. I can't believe it. Rick loving my curry means so much to me.
49:36And I think I have a chance at the top four today.
49:39Nice. Best flat roti time.
49:42Next stop.
49:53Jacques.
49:55Ooh.
49:57Intriguing.
49:58They've done a mango passion fruit creme brulee with cardamom.
50:04Jacques, I dug it flavour-wise. Beautiful and fresh. You do get the slightest hint of cardamom.
50:10I probably would have just liked a little bit more.
50:13Look, you were so close on that creme pat. It is like the slightest bit grainy, but I feel like
50:18you've done a pretty good job.
50:19The next dish we'd love to taste is from Petra.
50:28I made lamb cigars with sumac and dried mint mayonnaise.
50:34Well, I mean, it's very tasty.
50:36It's like the downside is the filo pastry. It's a bit thick.
50:41OK, next stop.
50:43Today I'm hoping to get tasted.
50:45Because the spice challenge is really up in my alley.
50:49Hannah.
50:53But I am starting to feel worried I might not get tasted today.
50:59I have made you eclairs.
51:01It has a vanilla cardamom creme pat and a rose petal cream.
51:10Anna, this is a delight.
51:14Oh, good.
51:16Your choux paste, well proportioned, consistent, very well cooked, beautiful colour.
51:22Your crackling make the clink, but please be careful with the salt.
51:29So there are 12 people getting tasted today and so I've only got one chance left to impress Rick Stein.
51:36And I really hope it's me.
51:39Next up we'd like to taste the fish dish from...
52:04Grace.
52:10Oh my dish is getting tasted by Rick Stein such a dream come true that looks good thank you
52:21I'm so happy with my concept and my idea I would love to win immunity today I just hope
52:28that my fish is cooked grace grace grace what have we got here so I've done a crumbed snapper
52:35a fresh puree of the English spinach and then some zucchini flowers on top spice what'd you choose
52:42um so I've done coriander seeds fennel seeds and black pepper to the eye it looks very simple but
52:49there was a fair bit of work that went into this yeah yeah so I had to make the bread
52:52to make the
52:53breadcrumbs obviously had to butterfly the fish just really want to spend lots of time doing that
52:57to make sure there was no bones in there is the fish cooked I hope so I obviously was right
53:07down to
53:07the wire so my fingers are crossed one way to find out pretty good it's pretty good pretty good it's
53:46good great this is simply delicious the butterfly on the fish was really well done has anyone got a
53:57no no no I love that little spice blend on top when you got like a pop of the coriander
54:05seed a pop of
54:06the fennel seed I dug it hard it was enough to know that there was spice in it but they
54:12definitely just
54:13played like a nice little role throughout the dish and didn't overpower it great work on what is
54:18absolutely simply delicious thank you to be honest it's just made me smile that dish but it's cheered me
54:26up no and I love food and dish that makes me smile is what my life's all about to be
54:31honest thank you
54:41that's like what you said um that's like what I always say about food and like how I always want
54:48to feel
54:48what I'm eating um and I feel like I learned that from you so um that's cool
55:13what an incredible first day of around the world week the moment you guys walked into the kitchen
55:19and those spices hit your noses you knew exactly what we were up to Rick you set them up beautifully
55:26with the ingredients you brought in today do you think so I do how do you think they went
55:30well I was actually rather pleased with myself actually because I just noticed that you used
55:38everything and I just thought that there was a naturalness about all the dishes really you didn't
55:43try too hard because at the end of the day it's all down to the flavor and a lot of
55:47those flavors were
55:48really not forced and the use of spice was not forced so I've had a thoroughly enjoyable day but
55:57more importantly I think you're really good guys put your hand together for chef Rick Stein
56:16we tasted 12 of the most appealing dishes and let me say the standard was excellent
56:23but we could only choose four to be safe from tomorrow's elimination
56:30if I call your name please step forward Caspar your dish was totally unique and if you keep cooking
56:42like this you're going to go fine to the competition thank you great your dish was really clever this
56:56was exactly the kind of cooking we were hoping to see today men
57:07the curry was intense but when married with that perfectly cooked crab and exceptional flatbread you
57:14won us over and the final dish celebrated every ingredient in its purest form the cook was clever
57:24precise and their fish was done perfectly
57:28Aliona
57:43Caspar, Grace, Min and Aliona
57:45you four will be safe up on that gantry tomorrow with not a worry in the world
57:52the rest of you you'll be cooking and a massive all-in elimination
57:58so go get some rest you're gonna need it good night well done everybody
58:02well done everybody
58:11well done
58:14tomorrow night around the world week continues
58:18with five countries and five secret ingredients
58:23are you all kind of bricking it I got nervous
58:28it could be their ticket to safety
58:31black apron today there's no room to hide
58:33or their return trip home
58:36oh dear lord I'm freaking out
58:39oh my god it's not coming together
58:41Karnika breathe breathe
58:43I'm gone I'm gone I'm gone I'm gone
58:45I don't know.
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