- 4 minutes ago
.S18e16
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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!
01:31Good luck and luck.
01:33Here we go!
01:34Hello!
01:35Hi!
01:36Welcome back, everyone!
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
02:07A mystery box with spices wow I'm super excited it feels like heaven
02:17Before we start a big congratulations to
02:27Best 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
02:50And these amazing spices
02:52This display could be straight from a souk in Marrakesh a bazaar in Istanbul or a spice market in Delhi
03:00This week we're going on a culinary journey around the world
03:08To kick off an epic week
03:12We need an epic guest
03:16Today's guest is a culinary explorer
03:20Learning about unique food traditions and creating extraordinary dishes
03:26In some of the world's most breathtaking locations
03:31He 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
03:46Global food icon friend of the show
03:49It is rick stein
04:01Oh my god
04:04It's rick stein
04:06I 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 i've been here that many times
04:33How have you been and more importantly where in the world have you been well actually i've been a lot
04:38in 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 never thought i'd open another restaurant but 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 you feel like you're getting
05:08the real rick and not a tv version
05:10It's a real person so yeah amazing
05:12Min 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
05:23The favorite dishes i love to cook is that masala goat curry i've cooked it for people and they absolutely
05:29love that
05:30Fabulous fabulous thank 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
05:49Enjoy it
05:50It's very big what's in the box are you ready yes you can lift your leads now
06:08It's very big what's in the box are you ready yes you can lift your head back to your head
06:11Okay
06:15Oh my god
06:20Look at these crap
06:25That looks great doesn't it look beautiful well obviously had to choose some lamb it's australia after all
06:31And i particularly like four quarter chops
06:35I had to have a little snapper oh yeah and i just say that this is what i would call
06:39a one person portion so
06:41Be cautious if you're going to fillet it i'm not saying don't
06:45But that on a plate is quite special beautiful blues from a crab what you call zucchini we call courgettes
06:53we've got the flowers as well
06:55We've got some new potatoes and i feel very proud of this but you call this english spinach here in
07:01australia
07:02Some english cheese i hope you don't mind stilton
07:05Um i remember once with um a french maitre d in in england
07:10He said there's no english cheeses on your cheese board he said that's because we don't like them
07:16Some chickpeas some passion fruits and of course mango my wife always says you never knew about mangoes till the
07:24aussies started telling you about them
07:26There we go i think that's about it have i left anything out i think that's fantastic isn't it everyone
07:33It's actually a super interesting mystery box there's a lot of different ways i could go about this i'm really
07:39drawn into the crabs and the snapper
07:40But i think everyone is also loving the flavors so i really need to come up with something that would
07:45stand out
07:46I've just been as generous as i can with these ingredients and it's up to you to partner the spices
07:53With them so 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 and i'm going to start creating something from there
08:06But seeing all of these spices is quite overwhelming i don't cook with a lot of spices so i'm freaking
08:14out
08:17As with all mystery boxes you have to use at least one ingredient from the box to create an amazing
08:23dish
08:24And as a bonus you have all these amazing herbs and spices there are over
08:30120 to choose from
08:33And you must use at least one
08:36Pantry and garden are closed but you of course have your underbench staples to help bring everything together
08:43You have 75 minutes to cook anything you like from anywhere in the world
08:49We'll be tasting the 12 most appealing dishes today
08:54With 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 especially with an immunity pin
09:07I don't want to be faced with that decision to have to play it so i would love that immunity
09:11Well everybody your time starts now
09:17Here we go
09:24Wow
09:25We're going mexican
09:27Coriander where's the coriander
09:31They're all spread out across completely different parts of the table which is quite exciting
09:35The question is how many spices will karnika take
09:41At least eight
09:42Herbs and spices more
09:44Coriander um cumin seeds
09:48I'm getting really excited for around the world week because I love backpacking and with the spices
09:53I feel like I'm in some giant market overseas I absolutely love this challenge let's go
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
10:31Yeah
10:31I love your approach to seafood but I'm not cooking seafood today
10:36Good
10:36Good
10:37So I'm kind of going back to what I know and what I know tastes good
10:41So I've made a rough path so I'm going to bake it and do like greens on the bottom with
10:45like a chamola sort of spice paste
10:46Lay some potatoes on top fold it bake it like a pie galette thing
10:50Yep
10:50Yeah
10:51I think it's clever because you're sticking to what you know
10:54Yeah
10:55You know
10:55Yes
10:55It is simple
10:59With simple food it has to be done perfectly
11:02I'm just going to pull this off
11:03Great I will
11:04I will
11:04There you go
11:05That's this space
11:05There you go
11:07Thanks guys
11:07Good luck
11:08Although my dish is a little simple it's got this chamola paste which is like super spice forward and really
11:14fragrant
11:15It's got some paprika some chili some sumac cumin and the stalks from the spinach
11:22Hopefully the combination of flavors that I've chosen today is enough to make the judges taste my dish
11:28I want to win every day but especially today I 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. I'm nigerian
11:46So how can I show off some of those big flavors and those delicious concoctions that we have?
11:53Hi, hello
11:54Hey lola
11:55What are you making?
11:56I'm so I'm making a nigerian style lamb potato pie with a mango chutney. Oh, wow back home pies are
12:04like handheld
12:05You know in that kind of like almost passing shape right?
12:08So tell us did you manage to find your treasure of nigerian spices?
12:13Yeah, I did find the iru
12:15It was in there, you know getting them cooked down with a with the lamb
12:19iru is a like fermented locust bean
12:22So it's really punchy kind of a little bit funky
12:25So I'm hoping for some of that flavor to definitely come through
12:28This one is really important to you with all those yeah, exactly just gotta get it right amazing. We're looking
12:33forward to trying it
12:34Thank you. I've made these pies before at home, you know, I make them really well
12:38Probably enough. It 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 I'm gonna do the potatoes. I gotta do the pastry make sure
12:49that's right
12:50Finally last to come together and cook one more time in the oven. I think I can do it if
12:54I move fast
13:00Whoo
13:02I was happy when I walked in and saw all the spices and smell it smells amazing
13:06So really inspired today. Hey, man. How are you going? I'm good. How are you?
13:10Okay, tell me what you're making. So I'm making crab curry. Yes, so malaysian style like southern indian crab curry
13:15Amazing and I'm gonna make a like a spiral black bread almost like a spring onion pancake. Okay. I'm gonna
13:21put the
13:23Spinach in there. Okay. Okay. Are you excited? I'm very excited. Rick Stein's here. I love it
13:28He just loves good food. Yeah, you know authentic good food, and that's what I love about it. Yeah
13:33I think you're in a good space today. I am I could get home for myself and my wife and
13:38friend all the time
13:39So fingers crossed. Thank you both
13:43Making my spice taste I want it to be spicy now and a good balance of salty
13:49Sour and just a bit of sweetness
13:52So 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 so I think I
14:05have 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 crab lovely flavor
14:20I
14:21Cannot believe that Rick is here. It's so surreal
14:24Seeing him in person. Would you recommend that as you or more of an oil?
14:28He recommends you make that decision
14:30Growing up. I watched all of his shows
14:33Where are your family from? Sicily. Oh my gosh. Yes, right great respect was such amazing sources of inspiration
14:41To just like be a better cook. Rick is a lover of simple food. I eat temptation. I temptation sound
14:47like the gospel
14:49Try
14:51He's an absolute idol of mine. I just really want to impress him. There we go
14:58I'm gonna do a butterflied snapper
15:01crumbed with breadcrumbs pureed English spinach and zucchini flowers as well
15:07Oh my god, of course in a mystery box to do that. I don't have breadcrumbs
15:11So I've got to make some bread first on top of that. I have to butterfly and de-bone the
15:16snapper
15:17That is what's gonna take the most time for me today. I'm so worried about bones
15:23It's already been 20 minutes and it's taken me so long to butterfly this fish
15:28What's going on here? It seems so ambitious
15:32But this is like probably my one and only chance to cook for rickstein. G'day grace. Hi. Hello grace. You've
15:38got the old
15:39Pin bone. It's happening. It's gonna happen. I'm just so so worried about time
15:58I've been ambitious
15:59But this is like probably my one and only chance to cook for rickstein
16:03It's not my prettiest work, but that's okay
16:06So I have to move on and hope there are no bones in this fish
16:10That time has gone
16:11Go fast. My plan is to crumb the fish in a breadcrumb, but to do that i've got to make
16:17some 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 couldn't cook much faster
16:27It's very risky, but I really want to impress the judges stand. I really want to do well for rickstein
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. Oh my god
16:43I can't tell you how happy i am
16:45I think it means so much to get tasted today because it's like when you think of india you think
16:51of spices you think of
16:52Abundance of flavors and if i'm representing something i'm gonna do justice
16:59Hi, how are you you've got more spices here than there were mystery box ingredients under that lid
17:05What are you cooking so i'm doing a south indian keralite fish fry oh
17:12I'm gonna serve it with mango patrie and then i'm going to do the flatbread
17:17I think what is going to be most important here and where our expectations are for you is immaculate spice
17:23work
17:23Yeah, so do whatever you need to be able to focus. Yep. Thank you
17:27Normally spices it's something that you would never get in a mystery box, so i'm feeling pretty confident
17:34I've got my mango patrie cooking and my flatbread dough resting now
17:39I'm gonna lather my fish with all the spices and once it's properly marinated for at least like 10 to
17:4515 minutes
17:47Then i'm gonna deep fry the fish. Oh my god, i'll be jumping with joy if i come to top
17:52four dish because i'm a big fan girl
17:54Yeah, i feel like i'm in my zone right now
18:00I am feeling a little bit overwhelmed surprised to see all the spices in the kitchen today
18:05Now i'm like not entirely sure where this is gonna take me
18:09Today i'm making whole baked staffer i'm gonna make some passion fruit butter sauce some 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
18:29Growing up in estonia i didn't get to experience many different cuisines so i don't cook with a lot of
18:36spices
18:37There's like 200 spices and i'm trying to figure out what works with passion fruit
18:42Oh parsley
18:44Then i see there is some italian dried herbs so it takes some parsley rosemary
18:49Aragno i'm gonna mix that for the fish marinade
18:53I love that
18:55I cut through the flesh to make sure the flavors really penetrate the fish and put it in the oven
19:01I'm feeling good i really love the flavors of the dish i think it's kind of like a little hummus
19:06spices here and there
19:10Smells good some good ideas yeah yeah it's fascinating really
19:17We've got something good going i'm super excited for rick stein's mystery box he's known for his seafood dishes so
19:24instantly i'm really drawn into the crabs
19:29But seeing everyone else is cooking protein i realized that it's my chance at all dessert
19:34Hi casper hey how are you guys going
19:37How do you feel about cooking for rick stein?
19:40Oh super excited yeah i feel like i like came out of the womb watching your videos
19:43Oh my gosh
19:45Yeah i've been around for that
19:46You've been around yeah yeah
19:48So what are you what are you making
19:49Um i'm doing dessert so i've got a chili mango ice cream on here
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
20:02It's going to make a little tamarind caramel passion fruit seed crumb so yeah i think i'm i'm pretty i
20:09think pretty good
20:09What do you think rick well i just love dessert
20:12Is that anyone you've seen so far yes oh wow
20:15So um great well rick's excited so you're on the right track good luck
20:19Thanks guys
20:20Today i'm taking inspiration from thailand or southeast asia where you do get these sweet sort of salt
20:27The chili numbers to go on your um fresh fruits so i want to be balancing like the heat of
20:32the chili
20:33While still keeping it all really bright zingy
20:36There is a bit of a puzzle here so i want to make sure that i'm tasting every element so
20:41i can put together
20:42The perfect fish it's nice that's the granita
20:46You're officially halfway there 37 and a half minutes to go
20:57Everything is very specific today now i want it
21:03Dear lord did that happen you always bloody flustered
21:07My dish is a zilton and spinach stuffed zucchini flour on a chickpea spread
21:17Come on oh my god you all right it's banging banging good but my plan is to make a sri
21:25lankan vibe fish curry served with some lightly spiced
21:28Fried potatoes and the zucchini flour we're in cooking in close quarters here man yeah as usual that's what we
21:35do
21:37Oh why do you drip so slow i'm making a king jian lamb noodle soup with kind of like grilled
21:44lamb on top
21:44I'm going to cook it until i have to plate it you know that's the only way that i'm going
21:48to get maximum flavor
21:51First of a pastry solid
21:55My north african potato and spinach pie is coming together i've made my own rough puff pastry i've got that
22:01Spiced spinach and then i'm going to finish it with little bits of potato over the top good
22:07It's just like a little pastry galette right i don't want to talk it down but like you know it's
22:11not 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 and so i need to think about a way that i can make
22:38this 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 and then make a nice
22:48little passion fruity sauce
22:50Um see if that goes and then i'm just going to try and make it as pretty and as yummy
22:55as smelling and looking as possible
22:57So that when they walk past they're like oh yeah i want to taste that it's very wet
23:04Five minutes i love this challenge i love when we're wearing a white apron and there's no like really negative
23:08consequences
23:09I'm trying some flavors i've never like combined before so i'm like
23:13Hopefully work um i'm going to do an eclair with a cardamom and vanilla cream
23:16Gosh you get a good workout in this kitchen don't you
23:19A mango compote and then if i can make it work a 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 middle east and spiced lamb
23:33Made some tahini with some white sesame seeds and 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 it's strange yeah
23:43It's thinking it through yeah with no panic i could say
23:48It's pretty important i stay out of elimination i don't want to have to face the decision of using my
23:53pen or not
23:53I would rather just rest easy so i am doing a
23:57Chou pastry with some wattle seed some mango and passion fruit
24:01Oh it's like a flower shape yeah oh sick
24:05You do not want to be in that elimination tomorrow you have 25 minutes to go
24:10Is that the one
24:2025 minutes to go the lamb has finished in the pressure cooker spot on my short cross is good to
24:26go
24:26And so i want to start to assemble the handheld pies
24:30I need literally like 23 minutes i would say which is in one minute time so it's very very very
24:36tight
24:38But i check on the potatoes and they aren't cooked all the way through
24:44I'm in trouble here
25:02I know i'm running out of time here and i need to get this pie in the oven but the
25:06potatoes still going
25:08I need to pivot
25:10I decide to fill the pastry with just lamb
25:14Very very very tight i get my pie in the oven and i just hope against all hope that it
25:20cooks
25:21i'm gonna leave my pies into the very last second um make sure they get on the plate for sure
25:26and then i'm going to rethink how i incorporate the potatoes i might just do it as a bit of
25:30a messy eat
25:30or kind of go on top i decide to make the potatoes part of the chutney to keep that sweet
25:35and salty flavor
25:36combination i'm hoping that it still tastes like the classic nigerian pie
25:45oh my god it's so exciting to have Rick Stein i've been watching him since i was a kid
25:49i'm going mexican today um so i've cooked the lamb we've got some roasted chickpeas
25:56passion fruit sour cream yeah it's a fun day in the kitchen
26:00it was a spice hey yeah i want to be creative today because only a few dishes get tasted so
26:06i'm
26:06going to be going with a mango and cardamom custard passion fruit creme pat and i'm going to serve it
26:13in basically the mango skin that's going to be frozen and hopefully i can turn it into a crème brulee
26:19at
26:19the end petro hi how's it going i'm making lamb cigars and i'll serve it with the sumac and mayonnaise
26:29okay you're making your own filo yeah yeah yeah i make my own filo dough um but the filling is
26:35definitely a middle eastern vibe i like it oh man that looks epic thank you i think today is just
26:45cooking things that i love to cook and i love to eat so i'm quite confident
26:52i'm taking a lot of time to nurse the curry adjusting the flavors
26:57the saltiness the sourness the crab is cooking in the curry and then in the meantime i'm also working
27:05on a flatbread the spiraling and the melted butter between the layers will create a very flaky flat
27:15bread so you can mop up that curry sauce like it's rich style i really want him to taste my
27:20food and he
27:21loves his curry so hopefully i'll get tasted today hot hot hot hot okay guys you have 15 minutes to
27:30go
27:36it's out of my comfort zone today with all of these spices so i've stuck to my strings italian coastal
27:44flavors my fish is in the oven my potatoes are almost ready i'm going to use fennel salt to take
27:51it on a whole another level okay and now i'm making the passion fruit butter sauce i want it to
28:00be very
28:01fresh and vibrant something that will help lift the whole dish together with the fish
28:06uh we don't really have any lemons and lime so i'm kind of trying to infuse a bit of acidity
28:12into
28:13passion fruit i think it's going to be quite tough to balance it and make it really impressive but if
28:18i can pull that off i think i might be one of the top dishes yeah
28:26engines never say no to spice so i love this challenge i've got my fish fried and i've got my
28:33mango pachiri done i'm just i'm going to straight pop to the curry now for my spinach curry using the
28:40spice mix that i've used for my fish so i've got tamarind asafoetida the mustard seeds and the chili
28:47balls it's gonna be an earthy kind of flavor which is gonna bring this dish together i know that rick
28:55stein loves indian food especially when it has to do with spices also i think making a curry is the
29:02best way to get tasty that looks good i'm feeling really confident all the flavors my dessert are
29:11like exactly how i want nice the green mango powder has made the crumbs really zingy it's almost like
29:16sherbet though it goes perfectly with the heat of the chili in the ice cream and the freshness of that
29:21passion fruit granita final thing i need to finish is my tamarind caramel it's worked for me really well
29:30before with jimmy barnes cook the tamarind kind of brings this tart acidity some nice bitter notes
29:37in there as well it'd be really nice and balanced
29:42it's a really unique dish and because the judges are only going to taste 12 i'm hoping it stands out
29:54really gonna pick up the pace i am really excited to cook for rick stein i've got my spinach on
30:01the
30:01plate and my bread crumb is ready to be honest i'm so worried about time you've got to hurry up
30:08only
30:08five minutes to go let's go oh my god i am freaking out i still need to cook the fish
30:17oh this is not gonna cook
30:28oh man it's disgusting if i don't get this fish cooked i basically don't have a dish
30:34hurry up hurry up hurry up
30:45oh my god okay it would just be so devastating to serve rick stein raw fish
31:06i would just be so heartbroken
31:11trust me you want a top four dish you've only got two minutes to go
31:19really out of time
31:26oh man fish is done
31:29oh it's time to get my pie out of the oven i hope it was enough time to get the
31:35cook right on 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
31:52yeah we'll see quick quick quick quick time's ticking down
31:58oh my 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 it's a little bit looser consistency but that's what i was going for
32:13i just hope i've done enough get it on the plate 30 seconds left come on
32:21i think it's all right
32:32i just am really worried the fish isn't cooked i think we could be just there
32:37okay guys
33:01how do you feel
33:07i'm feeling great i love my dish of course i want to be tasted i want to go have a
33:12little chat with
33:13rick stein so hope it all works out together hope they love it
33:18i'm pretty stressed i really don't know if it's cooked or not
33:29we are looking for the top four dishes to be saved from tomorrow's all-in elimination
33:35and in saying that we're only tasting the 12 most appealing dishes
33:44the first dish is gaspar
33:50i'm really really proud with what i've put up this probably could be
33:53one 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
34:04casper what have you made
34:06i've done a mango ice cream with chili and galangal and a passion fruit granita and then i've also got
34:14a tamarind caramel it's definitely intriguing yeah
34:17okay
34:31yum
34:33Yum.
34:33What was that, Rick? Yum.
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.
35:02It 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
35:19and the roof of your mouth.
35:20And the last thing you get is that heat.
35:22And it's really, really lovely.
35:24It's not overpowering at all.
35:26I would have really appreciated a bigger serve.
35:30There's a lot of ingredients you used in there that are very much part of my childhood.
35:35Like the tamarind and the umcha.
35:37And it reminds me of the street food stuff of like dipping fruit into like salt.
35:42It had that kind of feel about it, but then in a high-end dish.
35:47I think the thing that is really special about this dish is it is completely original.
35:53It just requires someone with a very unique way of thinking about food to create that.
36:01Come here. I 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 with 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, but, 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, a few months ago without everyone around here as
36:52well.
36:53It's very inspiring.
36:54And all the feedback you guys give just over the last, like, few weeks.
36:57I've learnt so much.
37:01Yeah, it's...
37:02I'm really enjoying being here.
37:04Keep pushing, keep going, because, like, tasting that dish, you've got the talent to win this thing.
37:12Thank you so much.
37:18It's extremely validating to be hearing this high praise from people that 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.
37:32Wow, lucky I have the tissues, hey?
37:34Oh, my God.
37:37I'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, some 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.
39:47Next dish we'd like to taste...
39:53...is Aliano.
39:57I was kind of scared taking up the spice challenge.
40:00So I wanted to play to my strengths and use Italian 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.
40:25Pickled zucchini.
40:27And 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.
40:43I'm really excited to see how this passion fruit sauce goes with the fish.
40:47So shall we taste?
40:48Yeah.
40:48Thanks.
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...
41:14Yeah.
41:14...where it's still very full of juice, but it's coming away from the bone.
41:20It's beautiful.
41:20Oh, my gosh. I'm so unhappy.
41:23Yeah.
41:32Oh, my gosh. I'm so unhappy.
41:37Well, I... I thought the potatoes were great.
41:41As soon as I tasted the potatoes, I thought, this is somebody who knows how to cook, you know?
41:45They're just beautifully flavoured.
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 sort of thought, why cut them all off, you know?
42:03It's really good.
42:05I agree, the potatoes are unbelievable.
42:08And 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.
42:28And I think that's really clever.
42:31You're honest that, you know, spices aren't really your forte and your skill set.
42:36But you're really good at the F word.
42:40Flavour.
42:42Flavour.
42:42Flavour.
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.
43:04Well done.
43:08Next dish.
43:09Vinny.
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 a curry sauce and some lightly spiced potatoes.
43:42That fish, it was just presented so beautifully and the potatoes are amazing.
43:50I'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.
44:15Yeah!
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.
44:43With a loose ricotta and then some passion fruit.
44:48So what spices did you use?
44:50I used, ooh, gotta remember them all.
44:53Paprika, coriander seeds, cumin, chilli flakes, some sumac and then some parsley.
45:01Wow.
45:02Let's have a go.
45:22Okay, Annabelle, what you did is supposed to be rustic, simple, and it is, it'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.
45:50Yes, 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.
46:10The 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,
46:22because I kind of yearned a little bit for that salty, 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.
46:32OK, 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,
46:42earthy English spinach loaded with those spices, not overdone either,
46:47and very well cooked down as well.
46:49And 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.
46:59All right, thank you.
47:01My God, I'm stoked with the feedback from the judges.
47:04Like, wow, Rick Stein 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,
47:22because Rick Stein loves 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?
47:45I used just a few. I 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.
48:43It 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.
48:59Oh, 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?
49:16Because it's such great to use that bread to mop up that fantastic curry.
49:22Well done.
49:29I'm so relieved out of the feedback.
49:31I can't believe it.
49:33Rick loving my curry means so much to me.
49:36Oh.
49:36And I think I have a chance at the top four today.
49:39Mate.
49:40Best flat Brody's had.
49:42Next up.
49:53Jacques.
49:55Mmm.
49:57Intriguing.
49:58They've done a mango passion fruit creme brulee with cardamom.
50:04Jack, I dug it flavour-wise, beautiful and fresh.
50:07You do get the slightest hint of cardamom.
50:10I probably would have just, like, a little bit more.
50:13Look, you were so close on that creme pat.
50:15It is, like, the slightest bit grainy, but I feel like you've done a pretty good job.
50:20The 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 right down side is the filo pastry.
50:39It'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.
50:49Hold up.
50:54But 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.
51:15Your choux paste, well proportioned, consistent, very well cooked, beautiful colour.
51:21Your crackling, make the clink, but please be careful with the salt.
51:29So there are 12 people getting tasted today.
51:32Anna's have 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...
51:58Next up, we'd like to taste the fish dish from...
52:05Grace.
52:10Oh, my dish is getting tasted by Rick Stein.
52:15Such a dream come true.
52:16Oh, that looks good.
52:21I'm so happy with my concept and my idea.
52:24I would love to win immunity today.
52:27I just hope that my fish is cooked.
52:30Grace, Grace, Grace, what have we got here?
52:32So I've done a crumbed snapper.
52:35A fresh puree of the English spinach.
52:38And then some zucchini flowers on top.
52:41Spice, what did you choose?
52:43So I've done coriander seeds, fennel seeds and black pepper.
52:47To the eye it looks very simple, but there was a fair bit of work that went into this.
52:50Yeah, yeah. So I had to make the bread to make the breadcrumbs.
52:54Obviously I had to butterfly the fish.
52:55Just really wanted to spend lots of time doing that to make sure there was no bones in there.
53:01Is the fish cooked?
53:04I hope so.
53:05I obviously was right down to the wire.
53:08Oh, wasn't it?
53:08So my fingers are crossed.
53:10One way to find out.
53:12Ah!
53:25Pretty good.
53:26It's pretty good.
53:27Pretty good?
53:28It's good.
53:28Okay.
53:47Grace, this is simply delicious.
53:52The butterfly on the fish was really well done.
53:56Has anyone got a bone?
53:57No.
53:58No.
53:58No bone?
54:00No.
54:01I love that little spice blend on top.
54:03When you got like a pop of the coriander seed, a pop of the fennel seed, I dug it hard.
54:08It was enough to know that there was spice in it.
54:12But they definitely just played like a nice little roll throughout the dish and didn't
54:15overpower it.
54:16Great work on what is absolutely simply delicious.
54:21To be honest, it's just made me smile that dish.
54:25It's cheered me up knowing I love food and a dish that makes me smile is what my life's
54:31all about to be honest.
54:41That's like what you said.
54:44That's like what I always say about food and like how I always want to feel when I'm eating.
54:50And I feel like I learned that from you.
54:54So, um, that was super cool.
54:58Nice, Grace.
54:59Thank you so much.
55:07That's crazy.
55:13What an incredible first day of around the world week.
55:17The moment you guys walked into the kitchen and those spices hit your noses, you knew exactly
55:22what we were up to.
55:24Rick, you set them up beautifully with the ingredients you brought in today.
55:27Do you think so?
55:28I do.
55:29How do you think they went?
55:30Well, I was actually rather pleased with myself actually.
55:35I knew it.
55:36Because I just noticed that you used everything.
55:38And I just thought that there was a naturalness about all the dishes really.
55:42You didn't try too hard.
55:44Because at the end of the day, it's all down to the flavour.
55:46And a lot of those flavours were really not forced.
55:51And the use of spice was not forced.
55:54So I've had a thoroughly enjoyable day.
55:57But more importantly, I think you're really good.
56:00Aww.
56:02Guys, put your hand together for Chef Rick Stein.
56:06Rick 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.
56:34Casper.
56:39Your dish was totally unique.
56:41And if you keep cooking like this, you're going to go fine to the competition.
56:45Oh, thank you.
56:47Grace!
56:53Your dish was really clever.
56:56This was exactly the kind of cooking we were hoping to see today.
57:00Min!
57:08The curry was intense.
57:09But when married with that perfectly cooked crab and exceptional flatbread, you won us over.
57:15And the final dish celebrated every ingredient in its purest form.
57:22The cook was clever, precise, and their fish was done perfectly.
57:28Aliona!
57:29Woo!
57:30Woo!
57:32Woo!
57:33Woo!
57:34Woo!
57:37Woo!
57:37Woo!
57:40Woo!
57:43Casper, Grace, Minh, and Aliona...
57:46You four will be safe up on that gantry tomorrow with not a worry in the world!
57:53Woo!
57:53it you'll be cooking and a massive all-in elimination so go get some rest
58:00you're gonna need it good night well done everybody
58:14tomorrow night around the world week continues with five countries and five
58:22secret ingredients you're all kind of breaking it I got nervous it could be
58:29their ticket to safety black apron today there's no room to hide or their return
58:35trip home oh dear lord I'm freaking out oh my god it's not coming together
58:41Hanukkah breathe breathe I'm gone I'm gone I'm gone I'm gone
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