- 8 hours 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!
01:32Oh, my God!
01:33Oh, my God!
01:34Oh, my God!
01:34Oh, my God!
01:35Oh, my God!
01:35Oh, my God!
01:36Welcome back, everyone!
01:37It's a mystery box day.
01:39That is a big mystery box.
01:42Wow!
01:44What's all that stuff at the front?
01:46Oh, spices!
01:48Oh, it's like a spice market.
01:50Oh!
01:51Wow!
01:53Spice market!
01:55Woo-hoo!
01:56I can smell spices.
01:58Smells amazing.
02:00It smells really good.
02:02It's so pretty.
02:03Wow!
02:07A mystery box with spices.
02:10Wow!
02:12I'm super excited.
02:14It feels like heaven.
02:17Before we start, a big congratulations to Dot for getting married!
02:22Woo-hoo!
02:28Best day of your life, right?
02:30Best day.
02:30It was so fun.
02:31Great weather.
02:32All the family was there.
02:34How was the food?
02:35The food was good.
02:36Yeah!
02:37Which was my main priority, so.
02:39Well, besides, yeah.
02:43Now, it's the start of a brand new week,
02:46and what better way to do that than with a mystery box.
02:49Yes!
02:50And these amazing spices.
02:53This display could be straight from a souk in Marrakesh,
02:56a bazaar in Istanbul,
02:58or a spice market in Delhi.
03:01This week, we're going on a culinary journey around the world.
03:06Ooh!
03:10To kick off an epic week,
03:12we need an epic guest.
03:14Oh!
03:16Today's guest is a culinary explorer.
03:19Learning about unique food traditions
03:23and creating extraordinary dishes
03:25in some of the world's most breathtaking locations.
03:30He opened his first restaurant 50 years ago
03:35and has not looked back.
03:37Whoa!
03:37One of the most recognisable TV chefs
03:41around the whole world.
03:42Rick Stein.
03:44Food!
03:46Global food icon,
03:48friend of the show,
03:49it is Rick Stein!
04:02Oh, my God!
04:03Oh, my God!
04:05It's Rick Stein.
04:06I cannot believe it.
04:08I'm a huge fan of Rick.
04:11His curiosity in culture really influences the way that he cooks
04:15and, personally, it's really influenced the way that I cook as well.
04:18So, I think he's the, like, perfect choice for today's challenge.
04:23APPLAUSE
04:26Rick, welcome back to the MasterChef 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
04:42and just opened a restaurant in Coogee Beach in Sydney.
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.
05:10He's a real person, so, yeah, amazing.
05:12Vin, what about you, mate?
05:14I love Rick.
05:16Like, I've watched so many of his shows,
05:18like, travels through India, through Southeast Asia, into Malaysia.
05:23The favourite 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.
05:31I can just tell how inspired each and every one is
05:36and that makes it for good food.
05:39Okay, guys.
05:40It's time to head back to your bench.
05:42Yeah, yeah, yeah.
05:44Shall we? Shall we?
05:45Shall we? Shall we?
05:45Allez, allez.
05:47Enjoy it.
05:50It's very big.
05:52What's in the box?
05:54Are you ready?
05:56Yes.
05:56Yes.
05:57You can lift your leads now.
06:00No!
06:03Yeah!
06:05Yeah!
06:06Wow!
06:07Okay, okay.
06:09Oh-oh.
06:12Okay.
06:14Oh, my God.
06:16Wow!
06:20Look at these crabs.
06:22Look at these crabs.
06:25That looks great.
06:26Doesn't it?
06:27Look beautiful.
06:28Well, obviously, had to choose some lamb.
06:30It's Australia, after all.
06:32And I particularly like four-quarter chops.
06:35I had to have a little snapper.
06:37Oh, yeah.
06:37And I'd just say that this is what I would call a one-person portion,
06:41so be cautious if you're going to fillet it.
06:44I'm not saying don't, but that on a plate is quite special.
06:49Beautiful.
06:49Flues from a crab.
06:51What you call zucchini, what you call courgettes.
06:53We've got the flowers as well.
06:55And we've got some new potatoes.
06:57And I feel very proud of this,
06:58but you call this English spinach here in Australia.
07:02Some English cheese.
07:03I hope you don't mind.
07:04Stilton.
07:06I remember once with a French maitre d' in England.
07:11He said,
07:11there's no English cheeses on your cheese board.
07:13He said,
07:13that's because we don't like them.
07:16Some chickpeas.
07:18Some passion fruit.
07:19And, of course, mango.
07:21My wife always says,
07:22you never knew about mangoes
07:24till the Aussies started telling you about them.
07:26There we go.
07:27I think that's about it.
07:28Have I left anything out?
07:30I think that's fantastic.
07:31Isn't it?
07:32Everyone?
07:32Huh?
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
07:44that would stand out.
07:46I've just been as generous as I can
07:48with these ingredients,
07:49and it's up to you to partner the spices with them,
07:53so you can make it subtle,
07:55you can make it powerful,
07:57whichever you choose.
07:59Oh, my gosh.
08:00As soon as I see the snapper passion fruit,
08:02I think these are two great building blocks,
08:04and I'm going to start creating something from there.
08:07But seeing all of these spices is quite overwhelming.
08:11I don't cook with a lot of spices,
08:13so I'm freaking out.
08:17As with all mystery boxes,
08:18you have to use at least one ingredient from the box
08:21to create an amazing dish.
08:24And as a bonus,
08:25you have all these amazing herbs and spices.
08:28There are over 120 to choose from.
08:33And you must use at least one.
08:36Pantry and garden are closed,
08:38but you, of course,
08:40have your underbench staples
08:41to help bring everything together.
08:43You have 75 minutes to cook anything you like
08:46from anywhere in the world.
08:49We'll be tasting the 12 most appealing dishes today.
08:53With Rick's help,
08:55we'll be choosing the top four dishes.
08:57Whoever cooks them
08:58will be immune from tomorrow's elimination.
09:02I know it's super important to say,
09:04out of elimination,
09:06especially with an immunity pin,
09:07I don't want to be faced with that decision
09:08to have to play it.
09:09So, I would love that immunity.
09:12Well, everybody, your time starts now.
09:17Here we go.
09:24Wow.
09:25We're going Mexican.
09:27Coriander.
09:28Where's the coriander?
09:31They're all spread out across completely different parts
09:34of the table,
09:34which is quite exciting.
09:35Yeah.
09:37The question is,
09:37how many spices will Karnika take?
09:41At least eight.
09:42Herbs and spices.
09:44More.
09:44Coriander.
09:45Cumin seeds.
09:47Uh...
09:49I'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.
10:00Woo!
10:01Beautiful!
10:03Coriander.
10:05I'm like, you know,
10:06I'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.
10:25Hi, Andy.
10:26Sorry.
10:26I'm happy to play second fiddle today.
10:28Don't you worry.
10:29Uh, Rick fan?
10:30Huge.
10:31Yeah?
10:31I love your approach to seafood,
10:34but I'm not cooking seafood today.
10:36Good.
10:36Good.
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,
10:47layer some potatoes on top, fold it,
10:48bake it like a pie galette thing.
10:50Yep.
10:51Yeah.
10:51I think it's clever because you're sticking to what you know.
10:55Yeah.
10:55You know?
10:55Yes.
10:56It is simple.
10:59Yeah.
11:00With simple food, it has to be done perfectly.
11:02Okay.
11:02Just got to pull this off.
11:03Great.
11:03I will.
11:04I will.
11:04There you go.
11:05There you go.
11:07Thanks, guys.
11:07Good luck.
11:08Although my dish is a little simple,
11:11it's got this chamola paste,
11:12which is, like, super spice-forward and really fragrant.
11:15It's got some paprika, some chilli, some sumac,
11:18cumin, and the stalks from the spinach.
11:22Hopefully the combination of flavours that I've chosen today
11:25is 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
11:40because that's an opportunity to show how I've grown up.
11:44Iru, paprika, garlic, onion.
11:45I'm Nigerian, so how can I show off some of those big flavours
11:48and those delicious concoctions that we have?
11:53Hey, Alalu.
11:54Hey, Alalu.
11:55What are you making?
11:56So I'm making a Nigerian-style lambteo pie
12:00with a mango chutney.
12:03Oh, wow.
12:03Back home pies are, like, hand-held.
12:05Mm-hmm.
12:05You know, in that kind of, like, almost patty shape.
12:07Right.
12:08So tell us, did you manage to find your treasure
12:12of Nigerian spices?
12:13Yeah, I did find the Iru's in there, you know,
12:16getting cooked down with the lamb.
12:19Iru is a, like, fermented locust bean,
12:22so it's really punchy, kind of a little bit funky.
12:26So I'm hoping for some of that flavour to definitely come through.
12:28This one is really important to you with all those spices.
12:31Yeah, exactly.
12:31Just got to get it right.
12:33Amazing.
12:33We're looking forward to trying it.
12:35I've made these pies before at home.
12:37You know, I make them really well.
12:38Probably enough.
12:39It takes me, like, a couple of hours at home,
12:41but I've got 75 minutes here,
12:44so I have to cook the lamb,
12:46and then go do the potatoes.
12:47Then go do the pastry, make sure that's right.
12:50Finally, we'll have to come together
12:51and cook one more time in the oven,
12:53and I think I can do it if I move fast.
13:00Whoo!
13:02I was happy when I walked in and saw all the spices
13:05and smelled it.
13:05It smells amazing.
13:07So really inspired today.
13:08Hey, Min, how are 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.
13:16Amazing.
13:16And I'm going to make, like, a spiral flatbread,
13:19almost like a spring onion pancake.
13:21Okay.
13:21And I'm going to put the spinach in there.
13:24Okay, okay.
13:24Are you excited?
13:25I'm very excited.
13:26Rick Stein's here.
13:27I love him.
13:28And he just loves good food.
13:30Yeah.
13:30You know, authentic good food.
13:32And that's what I love about him.
13:33Yeah, yeah.
13:33I think you're in a good space today.
13:35I am.
13:36I could get home for myself and my wife and friend all the time.
13:39So fingers crossed.
13:41Good luck.
13:41Thank you both.
13:43Making my spice base.
13:45I want it to be spicy now.
13:47And a good balance of salty, sour, and just a bit of sweetness.
13:52So I'm using a ton of spices today.
13:55In total, there's, like, eight to ten of them.
13:57I remember what they all are.
13:59I think I do pretty good curries.
14:01And no one has complained about my curry before.
14:04So I think I have a bit of an advantage today.
14:10Time's flying.
14:11You have less than an hour, 55 minutes to go!
14:16I love using the shells of crab.
14:19Lovely flavour.
14:20I cannot believe that Rick is here.
14:23It'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, great respect.
14:38It 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.
14:56There we go.
14:58I'm going to do a butterflied snapper crumbed with breadcrumbs,
15:03pureed English spinach and 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.
15:13On top of that, I have to butterfly and de-bone the snapper.
15:17That is what's going to take the most time for me today.
15:20I'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.
15:37Hello, Grace.
15:38You've got the old pin bone.
15:40It's happening. It's going to happen.
15:42I'm just so, so worried about time.
15:44Oh!
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.
16:06So 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 going to flatten the dough out into sort of a pizza-esque shape,
16:22and I'm going to use a pizza stone just so that it can cook much faster.
16:27It's very risky, but I really want to impress the judges today,
16:30and I really want to do well for Rick Stein,
16:33but also to be safe from tomorrow's elimination.
16:38I'm feeling so happy.
16:39Looking 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 going to do justice.
16:59Hi, Kanika. How are you?
17:01I'm good.
17:01You've got more spices here than there were mystery box ingredients
17:04under that lid. What are you cooking?
17:06So I'm doing a South Indian Keralite fish fry.
17:12Ooh, delish.
17:13So I'm going to serve it with mango patri,
17:15and then I'm going to do the flatbread.
17:16I think what is going to 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.
17:34I've got my mango patri cooking and my flatbread dough resting.
17:39Now I'm going to 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 going to deep fry the fish.
17:48Oh, my God. I'll be jumping with joy if I come to top four dish
17:52because I'm a big fan, though.
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.
18:05Now I'm, like, not entirely sure where this is going to take me.
18:09Today I'm making whole baked snapper.
18:12We're going to make some passion fruit butter sauce,
18:15some 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 spices?
18:29Growing up in Estonia, I didn't get to experience many different cuisines,
18:34so I don't cook with a lot of spices.
18:37There's, like, 200 spices.
18:39And I'm trying to figure out what works with passion fruit.
18:42Ooh, parsley.
18:44Then I see there is some Italian dried herbs.
18:47So I take some parsley, rosemary, oregano.
18:50I'm going to mix that for the fish marinade.
18:53I love that.
18:55I cut through the flares to make sure the flavours really penetrate the fish
18:59and I'll put it in the oven.
19:01I'm feeling good.
19:02I really love the flavours of the dish.
19:04I think it's kind of like a little hum of spices here and there.
19:08Wow!
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.
19:24So, instantly I'm really drawn into the crabs.
19:29But seeing everyone else is cooking protein,
19:31I realise that it's my chance to do a dessert.
19:34Hi, Caspar.
19:35Hey, how are you guys going?
19:37Hi, Caspar.
19:38How do you feel about cooking for Rick Stein?
19:40Oh, super excited.
19:41I feel like I, like, came out of the womb watching your videos.
19:43Oh my gosh.
19:45Yeah.
19:45I've been around for that.
19:46You've been around.
19:47Yeah, yeah.
19:48So, what are you, what are you making?
19:49Um, I'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.
20:00A little bit of a garnish on top.
20:01Yeah.
20:02I'm just going to make a little tamarind, caramel, passion fruit seed, crumb.
20:07So, yeah, I think I'm, I'm pretty, I think pretty good.
20:10What do you think, Rick?
20:11Well, I just love dessert.
20:13Is 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 Southeast Asia where you do get these sweet,
20:26sort of salt, chilli numbers to go on your, um, fresh fruits.
20:30So, I want to be balancing, like, the heat of the chilli while still keeping it all really
20:35bright, 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
20:43dish.
20:43It's nice.
20:44That's the granita.
20:46You're officially halfway there.
20:4837 and a half minutes to go.
20:52Wow.
20:57Everything is very specific today.
20:59That's how I want it.
21:03Dear Lord.
21:05Did that happen?
21:06You always bloody flustered.
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.
21:20You all right?
21:20It's banging.
21:21Banging?
21:22Good.
21:22But my plan is to make a Sri Lankan vibe fish curry served with some lightly spiced fried
21:28potatoes and the zucchini flour.
21:31We're in cooking in close quarters here, man.
21:33Yeah.
21:33As 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.
21:45I'm going to cook it until I have to plate it.
21:47You know, that's the only way that I'm going to get maximum flavour.
21:51You're frozen 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 and then I'm going to finish it with little bits of potato
22:04over the top.
22:05Good.
22:07It's just like a little pastry galette, right?
22:09I don't want to talk it down, but 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.
22:23I 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.
22:41I'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.
22:50See if that goes.
22:52And then I'm just going to try and make it as pretty and as yummy as smelling and looking as
22:56possible.
22:57So that when they walk past they're like, oh yeah, I want to taste that.
23:00It's very wet.
23:04Five minutes.
23:05I love this challenge.
23:06I love when we're wearing a white apron and there's no like really negative consequences.
23:09I'm trying some flavours I've never like combined before.
23:12So I'm like, ugh.
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 and then if I can make it work, a rose petal cream on top as well.
23:25Happy.
23:28Vinnie.
23:29Hello.
23:29What's it going on?
23:30So today, yeah, I'm doing like a Middle Eastern spiced lamb.
23:34Made some tahini with some white sesame seeds and I've got some chickpeas boiling to make some hummus.
23:38And maybe make a passion fruit molasses type of vibe.
23:41I like this.
23:41It's the strength.
23:42Yeah.
23:43It's thinking it through.
23:45Yeah.
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.
24:02Oh, 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!
24:15Is that the one?
24:21The lamb has finished in the pressure cooker.
24:24Spot on.
24:25My short crust is good to go.
24:26And so I want to start to assemble the handheld pies.
24:30Pie needs literally like 23 minutes, I would say, which is in one minute's time.
24:34So it's very, very, very tight.
24:37Gosh.
24:38But I check on the potatoes and they aren't cooked all the way through.
24:42Ah.
24:44I'm in trouble here.
25:00Ah.
25:02I know I'm running out of time here.
25:04I only need to get this pie in the oven.
25:06But the potatoes 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 and I just hope, against all hope, that it cooks.
25:21I'm going to leave my pies in until 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 potatoes.
25:29So I might just do it as a bit of a messy eat or go on top.
25:31I decided to make the potatoes part of the chutney to keep that sweet and salty flavour combination.
25:37I'm hoping that it still tastes like all 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.
25:51Um, so I've cooked the lamb.
25:53We've got some roasted chickpeas.
25:55Tortillas.
25:56Passion fruit sour cream.
25:58Yeah, it's a fun day in the kitchen.
26:00The bill is a spice, hey?
26:02Yeah.
26:03I want to be creative today because only a few dishes get tasted.
26:06So I'm going to be going with a mango and cardamon custard.
26:10Passion fruit creme patte.
26:12And I'm going to serve it in basically the mango skin that's going to be frozen.
26:16And hopefully I can turn it into a creme brulee at the end.
26:21Petro.
26:22Hey, how's it going?
26:24I'm making lamb cigars.
26:26And I'll serve it with the sumac and mayonnaise.
26:30You'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.
26:43I think today is just cooking things that I love to cook and I love to eat.
26:48So I'm quite confident.
26:52I'm taking a lot of time to nurse the curry, adjusting 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 flatbread.
27:08The spiralling and the melted butter between the layers will create a very flaky flatbread.
27:15So you can mop up that curry sauce.
27:17Like it's rich time.
27:18I really want him to taste my food.
27:21And he loves his curries.
27:23So hopefully I'll get tasted today.
27:25Hot, hot, hot, hot, hot, hot.
27:27Okay, guys, you have 15 minutes to go.
27:31All right.
27:32Yeah.
27:36It's out of my comfort zone today with all of these spices.
27:39So I've stuck to my strings.
27:43Italian coastal flavours.
27:45My fish is in the oven.
27:47My potatoes are almost ready.
27:49I'm going to use fennel salt to 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, something that will help lift the whole dish together with the
28:06fish.
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 going to be quite tough to balance it and make it really impressive.
28:17But if I can pull that off, I think I might be one of the top dishes.
28:26Indians never say no to spice.
28:28So I love this challenge.
28:30I've got my fish fried and I've got my mango patree done.
28:35I'm just going to straight pop to the curry now.
28:38For my spinach curry, using 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 going to be an earthy kind of flavour, which is going to bring this dish together.
28:53I know that Rick Stein loves Indian food, especially 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.
29:10All the flavours in my dessert are like exactly how I want.
29:13Nice.
29:13The green mango powder has made the crumbs really zingy.
29:16It's almost like sherbet.
29:17So 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 and some nice bitter notes in there as well.
29:38It'll 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 going to pick up the pace.
29:56I am really excited to cook for Rick Stein.
30:00I've got my spinach on the plate and 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 going to cook.
30:28Oh man.
30:30It's disgusting.
30:31If I don't get this fish cooked, I basically don't have a dish.
30:34Hurry up, hurry up, hurry up!
30:51This is seriously not enough time for this fish.
30:56I am freaking out.
30:58Oh my god.
31:00Okay.
31:01It would just be so devastating to serve Rick Stein raw fish.
31:05I would just be so heartbroken.
31:11Trust me, you want a top four dish?
31:13You've only got two minutes to go.
31:19Really out of time.
31:26Oh man.
31:28Fish is done.
31:32It's time to get my pie out of the oven.
31:34I hope it is enough time to get the cook right on them.
31:37I've got the potatoes in there.
31:39Chutney.
31:39It has that like sweet and saltiness.
31:42What I was going for.
31:45I'm just hoping that I have done enough.
31:53Yeah, we'll see.
31:55Quick, quick, quick, quick!
31:57Time's ticking down.
31:58Whew!
31:59My 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.
32:08It's super smooth.
32:09It's a little bit looser.
32:10Consistency.
32:11But that's what I was going for.
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 alright.
32:32I just am really worried the fish isn't cooked.
32:34I think we could be just there.
32:39Okay guys!
32:4010!
32:417!
32:438!
32:457!
32:485!
32:504!
32:522!
32:55Go!
32:56Ow!
32:56Let's see everybody!
32:57Hold on!
33:02How do you feel?
33:06I'm feeling great.
33:08I love my dish. Of course, I want to be tasted. I want to go have a little chat with
33:13Rick Stein
33:14So 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 safe from tomorrow's all-in
33:33Elimination and 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 out this probably could be one of my most unique dishes in
33:55the kitchen so far
33:58And so I think I do have a real good shot at immunity today
34:04Caspar what have you made?
34:06I've done a mango ice cream with chili and galangal and a passion fruit granita
34:12And then I've also got a tamarind caramel. It's definitely intriguing. Yeah
34:31Yum
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 chili. That ice cream is fantastic. The granita was fantastic. The crumb was fantastic
34:52And that little bit of bitterness in the caramel
34:56It's just a very very lovely food. Thank you so much
35:00It is unbelievably
35:03It is unbelievably mind-blowingly delicious
35:07That mango ice cream is so luscious and silky and just as you think it's gonna kind of ease away
35:15You get the hit of that chili
35:17It just ricochets all around your tongue and the roof of your mouth and the last thing you get is
35:21that heat and 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 that are very much part of my childhood
35:35Like the tamarind and the umcha and it reminds me of the street food stuff of like dipping fruit into
35:41like 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
36:05Thank you
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 and you're not only thinking about dishes like that
36:34But like executing it to such a high level
36:41I can I can see this is a this is a big moment for you. How you feeling?
36:45Oh, it's crazy like I wouldn't be I don't think I'd be cooking dishes like this
36:50You know a few months ago without everyone around here as well. It's very inspiring
36:54And all the feedback you guys give just over the last like few weeks. I've learnt so much
37:01Yeah, it's I'm really enjoying being here
37:04Keep pushing keep going because like tasting that dish you have 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. Thank you so much
37:25Makes me feel all warm and fuzzy and this was really a huge confidence booster that I am meant to
37:32be here
37:32Wow lucky I have the tissues hey, oh 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 some white pepper ginger and cumin seeds
38:20I also did use the iru so
38:22That's fermented locust bean
38:24Okay, let's try it out
38:42Uh, Olalu I dug the mango chutney
38:46I thought it went really well with the pastry a slight hint of the spices in
38:50there was was it was a really delicate touch too but I didn't get any potato
38:55so I don't know if that was a good thing or a bad thing I got absolutely bugger
39:00all meat it was just lacking for me unfortunately mate I think you did need
39:06the potato in there because then it would have had that kind of pasty effect
39:10where that starch was holding all that meat together and it's still sort of a
39:13nice mouthfeel because it's just a little bit dry and there's sort of quite a
39:17few empty pockets where there's nothing between the meat so it's a shame that you
39:21just had to rejig but it's still a really commendable little pivot thank you I just
39:27saw the ratio of pastry to filling was not enough filling and I like the mango you
39:34just need a bit more tart touch more acidic for the nice dish next dish we'd like to taste is
39:53Aliano I was kind of scared taking up the spice challenge so I wanted to play to my strengths
40:02and use talent herbs I love the flavors I hope I've done enough to win a top dish today
40:10well hello I made whole baked snapper with rosemary oregano fennel seeds and parsley some potatoes with
40:23fennel salt pickled zucchini and passion fruit butter sauce when I walked in today I was actually pretty
40:33intimidated because I'm not very used to work with a lot of spices so I wanted to make something
40:40Italian and really kind of heroes the ingredients I'm really excited to see how this passion fruit
40:46sauce goes with the fish so shall we taste yeah Aliona yeah how do you think the fish is cooked
40:55I
40:58hope it's cooked well well I'm getting so much joy pulling it off right because it is so perfect
41:10it's getting that absolute point yeah where it's still very full of juice but it's coming away from
41:19the bone it's beautiful oh my gosh I'm so happy well I I thought the potatoes are great as soon
41:42as I
41:42tasted the potatoes I thought this is somebody knows how to cook you know they're just beautifully flavored
41:48the fish perfectly cooked and the coating it was fabulous what I actually really like is you left
41:56all the fins on mmm and it just looks great I've sort of thought why cut them all off you
42:02know it's
42:03really good I agree the potatoes are unbelievable and what is amazing is how you managed to nail that
42:12snapper I mean you can see this is exactly perfection I think your sauce is magic it's just so bright
42:25and
42:25buttery and perfectly silky in its consistency and I think that's really clever you're honest that you
42:32know spices are really your forte and your skill set but you're really good at the f-word
42:41flavor flavor why 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 oh thank you so much
43:20I wanted this to be good and you've done a really good job mates the lamb is cooked so well
43:26and then
43:26it is just pulling away from the bone the hummus was a genius idea thank you Pat I've made a
43:36whole
43:37fried snapper with curry sauce and some lightly spiced potatoes that fish it was just presented so
43:45beautifully and the potatoes are sitting waiting and hoping to get tasted but everyone's doing like
43:54super elaborate beautiful dishes Emily so I have made a Xinjiang lamb noodle soup noodles were
44:03beautifully made so thin and silken the lamb was cooked really beautifully and actually the marinade was
44:10spot-on and I think you can't help but compare yourself right next one is Annabelle
44:18I played it safe today I still have that self-doubt in the back of my mind that maybe I
44:24haven't done
44:24enough Annabelle what have you made I have made a North African spinach and potato pie with a
44:45loose ricotta and then some passion fruit so what spices did you use I used gotta remember them all
44:52uh paprika coriander seeds cumin chili flakes some sumac and then some parsley wow let's have a go
45:22okay Annabelle what you did is supposed to be rustic simple and it is is absolutely delicious
45:35and what amazes me even more is quite light and the middle is tender and moist I think I would
45:45say it is
45:46flawless thank you thanks yes Annabelle I really enjoyed that it's very vividly spiced it tastes like a North
45:56African dish oh cool I do think in the absence of lemon your use of passion fruit works a treat
46:03thank
46:04you so I enjoyed it I can imagine having that somewhere in Morocco for breakfast thanks the
46:10first thing that stands out is that beautiful pastry you've made it really well it's cooked
46:14perfectly it's got really nice layers you can see on the side I think the sauce you could have left
46:21quite sweet because I kind of yearned a little bit for that salty sweet sour pull yep but apart from
46:27that I think it was one of the better examples of how the passion fruit's been used today okay thank
46:33you great work on like not trying to overdo it the restraint here is evident but what you have done
46:40is you've given us beautiful earthy English spinach loaded with those spices not overdone either and very
46:48well cooked down as well and then the beautiful potatoes laid on top just gave it a point of
46:52difference simple cooking done really really well can get your places in this kitchen thank you
47:00my god I'm stoked with the feedback from the judges like well Rick Stein liked my food I think I
47:07have a
47:07chance to win immunity today next dish we'd love to taste is min I think I put up a really
47:19good curry
47:19today but obviously I'm a bit nervous as well because Rick Stein loves India he loves his curries hopefully
47:27today the flavors are all there and balanced mean tell us what you made I've made crab curry with a
47:39spiral
47:40spinach fabric did you use quite a few spices I use just a few I think it was like eight
47:48to ten spices in
47:49total I went ham yeah yeah there is chili cumin coriander turmeric garlic ginger onion powders and curry leaves
48:01well we can't wait to dig in sugar yes please
48:25min that is a really beautiful dish you can tell it's a very balanced spice paste that you've made it's
48:36intense but that pancake roti whatever you want to call it is spectacular it is so good
48:46as soon as soon as we get this crab which you've perfectly cooked and the liquid and the sweetness and
48:56the gentle flesh into the curry oh my god that is the best flatbread I've had for years
49:09it's just the layering of it the lightness of it and I guess that the sauce is a bit intense
49:15but who cares because it's such great to use that bread to mop up that fantastic curry well done
49:22thank you
49:29I'm so relieved I can't believe it Rick loving my curry means so much to me and I think I
49:37have a chance at the top four today
49:39nice best flat roadies have
49:42next stop
49:53Jack
49:54Jack I dug it flavour wise beautiful and fresh you do get the slightest hint of cardamom I probably would
50:10have just like a little bit more
50:12look 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
50:23is from Petra
50:28I made lamb cigars with sumac and dried mint mayonnaise
50:34well I mean it's very tasty
50:36it's light downside is the filo pastry it's a bit thick
50:40ok next stop
50:41ok next stop
50:43today I'm hoping to get tasted
50:45because the spice challenge is really up in my alley
50:49pun up
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
51:11Anna this is a delight
51:14not good
51:16your choux paste well proportioned consistent very well cooked beautiful colour
51:22your crackling make the ring 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 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
52:14such a dream come true
52:16oh that looks good
52:18thank you
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
52:29grace 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
52:42so 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
52:51so I had to make the bread to make the breadcrumbs
52:53obviously had to butterfly the fish
52:55just really wanted to spend lots of time doing that to make sure
52:59there was no bones in there
53:01is the fish cooked
53:04I hope so
53:05I obviously was right down to the wire
53:08wasn't it
53:08my fingers are crossed
53:10one way to find out
53:24help
53:25pretty good
53:26it's pretty good
53:27pretty good?
53:28it's good
53:28okay
53:33phew
53:47grace
53:48this is simply delicious
53:52the butterfly on the fish was really well done
53:56has anyone got a bone?
53:57no
53:58no bone
54:00I love that little spice blend on top
54:03when you got like a pop of the coriander seed
54:06a pop of the fennel seed
54:07I dug it hard
54:08it was enough to know that there was spice in it
54:11but they definitely just played like a nice little role throughout the dish
54:15and didn't overpower it
54:16great work on what is absolutely simply delicious
54:19thank you
54:20to be honest it's just made me smile that dish
54:25it's cheered me up no end
54:27I love food and dish that makes me smile is what my life's all about to be honest
54:32thank you
54:41that's like what you said
54:43um
54:44that's like what I always say about food
54:46and like how I always want to feel when I'm eating
54:49um
54:50and I feel like I learnt that from you
54:54so um
54:56that's cool
54:58nice guys
54:59thank you so much
55:00thank you
55:07that's crazy
55:13what an incredible first day of around the world week
55:16the moment you guys walked into the kitchen and those spices hit your noses
55:21you knew exactly what 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
55:35because 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
55:52and the use of spice was not forced
55:54so I've had a thoroughly enjoyable day but more importantly I think you're really good
55:59you
56:02guys put your hands 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
56:24but 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 and if you keep cooking like this you're going to go fine to the competition
56:45thank you
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 but when married with that perfectly cooked crab and exceptional flatbread you won us over
57:16and the final dish celebrated every ingredient in its purest form
57:23the cook was clever precise and their fish was done perfectly
57:29Aliona
57:43Casper, Grace, Min and Aliona
57:45you four
57:47will be safe up on that gantry tomorrow with not a worry in the world
57:52the rest of you
57:53the rest of you
57:54you'll be cooking and a massive all-in elimination
57:58so go get some rest, you're going to need it
58:01good night
58:01well done everybody
58:02well done everybody
58:12well done
58:13well done
58:15tomorrow night
58:16around the world week
58:18continues
58:18with five countries
58:21and five secret ingredients
58:24oh
58:26you're all kind of brick in it
58:27I got nervous
58:28it could be their ticket to safety
58:31black apron today there's no room to hide
58:33or
58:34their return trip
58:36home
58:36oh dear lord
58:38I'm freaking out
58:39oh my god
58:40it's not coming together
58:41Karnika breathe, breathe
58:43I'm gone, I'm gone, I'm gone, I'm gone
58:45got a good night
58:47I got a good night
58:48before you leave
58:49me
58:49I got a good night
58:50I got a good night
58:51I got a good night
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