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00:00:00Previously on MasterChef Australia...
00:00:03It is Rick Stein!
00:00:07He kicked off their culinary journey around the world in a week.
00:00:13I want to impress Rick Stein, therefore I want to win.
00:00:16I really want to impress the judges today and I really want to do well for Rick Stein.
00:00:20They rose to the challenge and took their palates to new places.
00:00:25In my own words, a cornucopia of delight.
00:00:28This is stunning.
00:00:32Unbelievably, mind-blowingly delicious.
00:00:34I'm here. I want to show you.
00:00:36Oh, I love it.
00:00:36Like seriously, right?
00:00:38You win this competition with plates like that.
00:00:40But the gravity of the competition sunk in...
00:00:45When Jackie played her immunity pin and we said farewell to Karnika and Lucy.
00:00:52Just ignited something in me that's like, I can do something as cool as this. No regrets.
00:00:57Tonight, it's about to get steaming in the MasterChef kitchen.
00:01:03With one incredible guest.
00:01:07This is such a good guest.
00:01:07It's the first guest to be in Russia.
00:01:07It's the first guest to be launched in flaccum with IL andules, but the spirit of 진.
00:01:41And we're ready to rumble.
00:01:44Stephen!
00:01:47It feels like a sauna in here.
00:01:51We've got these big bamboo steaming baskets right in front of us sitting on a walk.
00:01:57Holy moly!
00:01:58What horrific.
00:01:59It's very cool.
00:02:00Like, it looks really cool.
00:02:03But it's so hot.
00:02:05It's getting steamy in here.
00:02:07It's a little hot now.
00:02:09Jean-Christophe and my goggles are about to fog up.
00:02:13I know what you're thinking.
00:02:14This is not your classic mystery box.
00:02:18And that's because all this week we are using nostalgia as our source of inspiration.
00:02:28Oh, wow.
00:02:31Okay.
00:02:33Those cute little steamers on your benches
00:02:38might give you a bit of a clue about who has set today's challenge.
00:02:44Oh.
00:02:45That's lovely.
00:02:46I'm so excited.
00:02:47Our guest grew up in his parents' Chinese restaurant.
00:02:51Oh.
00:02:52Okay.
00:02:53And even after leaving home to study, he found himself drawn back, seeking comfort in the familiar.
00:03:02He then blew up on social media after tapping into people's nostalgia.
00:03:06Wow.
00:03:08Creating classic Chinese cooking videos that struck a chord.
00:03:12Oh, yeah.
00:03:14Oh, yeah.
00:03:15It's so cool.
00:03:16He now has over 7 million followers.
00:03:20All right.
00:03:21Oh.
00:03:23And more than 2 billion views.
00:03:25What?
00:03:26Oh, my God.
00:03:27It's hard, man.
00:03:28He's just released his first cookbook, The Walk On.
00:03:31The Walk On Wall Street.
00:03:32Please welcome the new superstar of food.
00:03:36Oh, that's crazy.
00:03:37The Wolf of Walk Street.
00:03:38Yeah.
00:03:39Dim Sim Lim.
00:03:45Yum, yum, yum, yum.
00:03:49This is going to be good.
00:03:52Come real.
00:03:54Oh, my God.
00:03:55This is unbelievable.
00:03:58It's the yum, yum, yourself.
00:04:00How are we doing, guys?
00:04:02How are you doing, guys?
00:04:04Good to see you.
00:04:05Andy, my friend.
00:04:06Huge fan.
00:04:07Huge fan of how he makes Chinese cooking so accessible.
00:04:10This is how you make a beef pas siu.
00:04:12The best Shanghai noodles.
00:04:14My signature satay beef noodle.
00:04:18Add a little bitty yum, yum.
00:04:20Unlocking those uncle secrets, you know, I like it.
00:04:22Yeah, it's really, really relatable.
00:04:26Vincent Yao Lim, welcome back to the MasterChef Kitchen.
00:04:29Thank you very much.
00:04:30Thanks for having me back.
00:04:31Congrats on the new cookbook.
00:04:32Thank you very much.
00:04:33The Wolf of Walk Street.
00:04:34I think we sold out four times now.
00:04:37Whoa.
00:04:38Yeah.
00:04:38Pretty well.
00:04:39Why do you think it's so popular?
00:04:41Personally, for me, it's nostalgic because I grew up in my parents' restaurant.
00:04:44Worked in my dad's restaurant since I was eight years old.
00:04:47You know, I was on the walk learning how to cook.
00:04:49You know, a big part of who I am today is because of my father, right?
00:04:52He taught me everything that I know today.
00:04:55It's in your DNA, but you're evolving it as you go.
00:04:57Exactly.
00:04:58Exactly.
00:04:59Yeah.
00:04:59Vinny.
00:05:00You're Vinny too?
00:05:01Yes.
00:05:02My man.
00:05:05Good luck, bro.
00:05:06I hope you win.
00:05:07We're not biased.
00:05:10Tell me, is Chef Vincent's story resonate with yourself?
00:05:14Yeah, 100%.
00:05:15Nostalgic cooking is like how I love to cook as well.
00:05:19When you take that bite and it takes you like back to being like a kid, you know, it's like
00:05:23the best way to cook for me.
00:05:24Yeah.
00:05:25Nostalgia week couldn't be more my week.
00:05:28Nostalgia and tradition have heavy, heavy influences on the way that I cook.
00:05:32Chef Vincent.
00:05:34Yes.
00:05:35I think they are all ready to find out what you've got in store today.
00:05:41All right, guys.
00:05:42Today, you're going to be using one of Asia's most ancient cooking techniques.
00:05:47Steaming.
00:05:49Oh, yeah.
00:05:50It's going to get hard.
00:05:52But first, why don't I show you guys something that I like to see.
00:05:58I feel like I've jumped through my phone screen and I'm getting a real life Vincent demonstration.
00:06:05How cool.
00:06:07All right, guys.
00:06:09Today, I'm going to show you guys how to make the OG Dim Sim.
00:06:16We've got a pork shoulder.
00:06:18And prawns.
00:06:20Double cleavers.
00:06:21We're not using a food processor today.
00:06:26With steaming and dumplings, mouthfeel is a very important thing, right?
00:06:30You want uneven pieces.
00:06:32When you put it into a food processor, everything comes out the same size, comes out like mush.
00:06:36So, we want uneven, imperfect pieces of pork.
00:06:40That way, you'll get a very good mouthfeel silmite.
00:06:43That goes into a bowl.
00:06:44So cool.
00:06:45We've got our prawns.
00:06:50So, you're just going to chop these up into big sizes.
00:06:55Just going to slap it.
00:06:58Naughty prawn.
00:07:00It's kind of therapeutic, isn't it?
00:07:02I like, yeah.
00:07:03This is something I could take home.
00:07:05It could be like angry mum cooking.
00:07:07Chop, chop, chop.
00:07:08Slap, slap, slap.
00:07:10I'm having a bit of a harder day.
00:07:11We're having dumplings for dinner, kids.
00:07:14We're going to mix a little together.
00:07:18We're going to pick it up.
00:07:19Slap.
00:07:19And we're going to slap.
00:07:20Yeah.
00:07:23This gives it extra springy texture.
00:07:27Splash, splash.
00:07:30You're probably wondering, how do you know when this is ready, right?
00:07:34When it's ready, you should be able to hold it upside down.
00:07:37Oh.
00:07:39Cool.
00:07:40Okay, that's when you know it's sticky enough.
00:07:43When he's talking about why he's doing it, it's really making sense.
00:07:46Like, you want that texture in the dumpling.
00:07:48So, already, that's like a great learning I'm taking away from this.
00:07:51Now, we're going to season our mix.
00:07:53Sugar, sesame oil, white pepper.
00:07:55I'm sure you guys all know what I'm about to do.
00:07:58We're going to add a little bit of yum yum.
00:08:01Yum down.
00:08:03Pick up your once-on wrapper.
00:08:04Take the filling on your fork.
00:08:07In the middle.
00:08:08Poke in.
00:08:09Fold.
00:08:11Just like that.
00:08:12Oh, my God.
00:08:12So, you're using your middle finger to make the shape.
00:08:15Every time it's the same size.
00:08:17You flip it around, pop it into the hole.
00:08:20Pull the fork out, press.
00:08:24The way he's packing the shumai, like, I would never have been able to work out how to do that
00:08:29if I hadn't been watching a live demonstration.
00:08:32So, I'm glad I've got this, and then I can go home tonight and practice it.
00:08:37Yikes.
00:08:38Now, we're going to put these in the steamer.
00:08:40Now, we're going to walk on maximum heat.
00:08:44Lid goes on.
00:08:45Now, let's make the chili oil.
00:08:47Got our chili flakes in the bowl.
00:08:50Garlic, cinnamon, fried onions, sugar.
00:08:56You guys got to say it with me.
00:08:57Now, we add a little bit of yum yum.
00:08:59Yum.
00:09:00Yum.
00:09:01Yum.
00:09:03Yum.
00:09:03OK.
00:09:03We're going to bring this oil.
00:09:04It's almost to the point where it catches fire.
00:09:07Really, really hot.
00:09:12Oh, my gosh.
00:09:15The sides of the wok start to catch fire.
00:09:17The smoke's turning white.
00:09:18Turn off the heat.
00:09:21And we're going to ladle this straight in.
00:09:27Just like that.
00:09:28Yum.
00:09:28We've got to chill you off.
00:09:30Hell yeah.
00:09:31So, who's ready for some dim sims?
00:09:33Yeah.
00:09:34Woo.
00:09:35Woo.
00:09:37Woo.
00:09:37Woo.
00:09:40This is so cool.
00:09:42You can taste all these different flavors.
00:09:46Yum, yum.
00:09:47Yum, yum.
00:09:49It's a textural flavor explosion in your mouth.
00:09:53Delicious.
00:09:54We hope you are feeling inspired.
00:09:57Now, it's your time to make something delicious.
00:10:01We're giving you 60 minutes to cook whatever you like.
00:10:06But your dish must have a steamed element using your MasterChef steamer baskets.
00:10:13You have full access to the pantry and garden, so you can go with any flavors or style of dish
00:10:20you choose.
00:10:22We are tasting the 10 most appealing dishes.
00:10:27And the top two dishes will be safe from tomorrow's elimination.
00:10:32Oh.
00:10:33Oh.
00:10:34Vincent, any last words of advice?
00:10:36If you can dream it, you can steam it.
00:10:41Oh.
00:10:42Oh.
00:10:42Are you ready?
00:10:43Yeah.
00:10:44Yeah.
00:10:44Your time slots now.
00:10:47Woo.
00:10:49Woo.
00:10:49Thank you, Petra.
00:10:50Yeah.
00:10:51Thanks, Petra.
00:10:52Woo.
00:10:52Yay.
00:10:53Energize.
00:10:54I love it.
00:10:54Yeah.
00:10:55Love it.
00:10:56Mince.
00:10:57Mince.
00:10:57Whereabouts is the mint?
00:10:59Let me get the yum yum.
00:11:00Where is it?
00:11:00Over there.
00:11:01I'm getting the yum yum.
00:11:02Where's the yum yum?
00:11:04Something like that first.
00:11:06In the minute I hear it steam, straight away I'm thinking fish.
00:11:09Because I steam a lot of fish at home.
00:11:11It's just simple.
00:11:11It's how we eat fish generally in Asian households, just with some aromats and some oil over the top.
00:11:16Oh.
00:11:17Pepper.
00:11:19But my thought is that I can't just do that today, because between 16 people, it's only
00:11:26the top 10 dishes to be tried.
00:11:28And I think the way to stand out today is to come up with a dish that's out of the
00:11:32ordinary.
00:11:33I don't know what that is just yet, but all I know is that I want to use snapper.
00:11:40Big one.
00:11:41I need a snapper as well.
00:11:42There's no more.
00:11:43No more snapper.
00:11:44Oh.
00:11:44Free.
00:11:45There is only one large snapper in the pantry.
00:11:48Vinny wants to use it too.
00:11:49You want to half it?
00:11:50Yeah, we'll share, we'll share.
00:11:51You need one side, yeah?
00:11:52Just one side.
00:11:53Do you want to fill it first?
00:11:54Yeah.
00:11:54He's entrusted me to fill it one side first and just give him the rest.
00:11:57Aaron, where are you?
00:11:58Just fix it, Jackie.
00:12:00Alright, let's see.
00:12:02Guys, I've done something very uncharacteristic.
00:12:05I saved you some.
00:12:07I know how hard that would have been for you.
00:12:09Really hard, but I love you guys.
00:12:12Vincent, what do you want to see today and what don't you want to see?
00:12:15Oh, what I want to see today.
00:12:17No understeaming, oversteaming.
00:12:19Yeah.
00:12:20It's so easy to get right, but so easy to get wrong, you know?
00:12:25It's going to be an interesting one because for a lot of our cooks out there, it's probably not the
00:12:29go-to method.
00:12:31You know, so I'm interested to see how they can squeeze their creative juices and what they can come up
00:12:35with.
00:12:35Thinking, thinking, thinking, thinking.
00:12:38I love using steamers.
00:12:40I want to play into the nostalgia theme as well.
00:12:43So I'm going for a more traditional Chinese dish, clay pot chicken rice.
00:12:47Like my grandma used to make it a lot for me at home.
00:12:50So basically, yeah, this is nostalgia in a clay pot.
00:12:55Lobster dinner.
00:12:57My dish today is going to be a prawn mousse balloting, so it'll be wrapped in zucchini and look really
00:13:01pretty on the plate.
00:13:02I'm hoping it has familiar flavors of like a prawn dumpling.
00:13:05It's going to be quite bouncy, the mousse, and it has that nice mouthfeel.
00:13:07I'm also going to do a steamed lobster tail, and it's going to sit on a spicy capsicum smoky sauce.
00:13:15I smell sambal.
00:13:16Do you smell sambal?
00:13:16Yeah, I can smell something funky.
00:13:19Hi, Min.
00:13:20Hello.
00:13:21Tell us what you're making.
00:13:22I'm making ota ota using a recipe from my mom.
00:13:26So it's like a spiced fish custard.
00:13:29Normally, this dish is wrapped in banana leaf, but today I'm actually going to steam it in like a bowl,
00:13:34because that's how my mom cooks it at home.
00:13:35In a bowl?
00:13:36Yeah, in a bowl.
00:13:37I've never had it that way before.
00:13:38Oh, really?
00:13:38I didn't see that.
00:13:39Yeah, it was a steamed version of it.
00:13:43Jeez, it's hot in here today.
00:13:45Look, I love a sauna, but I'm not one for steaming with the cooking.
00:13:49I do love eating dumplings and things like that, but it's not really something I cook that often.
00:13:54It's more of consuming often.
00:13:56I want to play into the nostalgia.
00:13:58Let's think if I can think of any steamy memories.
00:14:02Not like that, but like steamy.
00:14:07I'm thinking of when I was at Glastonbury, I was feeling a little bit dusty.
00:14:13There was this giant line at a food truck.
00:14:16I'd never heard of them.
00:14:18Momos.
00:14:18They're steamed.
00:14:20They were delicious.
00:14:21Can I recreate this today?
00:14:23A momo is a dumpling from Nepal.
00:14:27Because Nepal is between India and China, they have really interesting flavours.
00:14:30It kind of combines those two cuisines.
00:14:33So, visually, they look like a dumpling, but there's more Indian flavours in them.
00:14:37So, yeah.
00:14:38Give it a crack.
00:14:39I'm going to get started on my filling.
00:14:41So, everything I've just learned from Vincent, I'm going to take into these momos.
00:14:46It's becoming a butcher.
00:14:48Chopping up my chicken.
00:14:49I've got a little bit of breast, a little bit of thigh.
00:14:51I want different textures.
00:14:53Woo!
00:14:54And it's starting to look a little bit good.
00:14:57Next, I'm getting all my spices and herbs and onion into this mixture.
00:15:01Yum, yum.
00:15:02Love that.
00:15:03Love it.
00:15:04It needs to be a flavour bomb.
00:15:07Sweet, sour, salty.
00:15:09A lot could go wrong in this dish.
00:15:11I'm holding onto a memory from seven years ago that I haven't made or really experienced
00:15:16that much since.
00:15:18So, okay.
00:15:20I've got some challenges.
00:15:22It's a memory challenge today.
00:15:26Finn, big fella, how are you, mate?
00:15:28Loogie?
00:15:28Good, mate.
00:15:29How are you?
00:15:29Yeah, good.
00:15:30Better now, though.
00:15:31Better now.
00:15:31Better now that I'm next to you?
00:15:32Yeah, that's the most important bit.
00:15:34Even though I haven't used this steamer before, I'm feeling really confident, really inspired.
00:15:39A lot of my cooking techniques and dishes that I come up with are all based on nostalgia because
00:15:44I was brought up by my grandparents and a lot of the dishes that they made are really hearty
00:15:49traditional things.
00:15:50Today I'm making a steamed snapper and I'm going to be making like a really Sicilian sughetto,
00:15:56like a little sauce.
00:15:57It's going to be full of like capers, tomatoes, lots of chilli, white wine and a bit of garlic
00:16:02with some carbonara on the outside and then finishing with a bit of olive oil with orange.
00:16:06So it's going to be really, really Sicilian-flavoured.
00:16:10When I would have this dish growing up, the fish would be kind of portioned and cooked in the sauce,
00:16:14but today I'm going to be steaming my fish and making my sauce separate.
00:16:18I am feeling confident cooking in a steamer.
00:16:20The good thing about it is that you can just take a peek inside so you know...
00:16:24So you know that there's a chance of not overcooking it.
00:16:28I get the snapper back from Aaron and it looks like a professional has filleted this fish.
00:16:34It looks beautiful.
00:16:35I fillet my snapper and it doesn't look as good as Aaron's.
00:16:39I know in theory what I need to do, but it's just not happening in practice.
00:16:42Mine looks so ugly.
00:16:44Keep those creative juices flowing because you've only got 50 minutes to go!
00:16:52Sweating, I'll tell you that much.
00:16:56I'm feeling like supercharged right now.
00:16:58Because my background is Malaysian-Chinese, so I feel like steam's in my blood.
00:17:02What better day to push yourself to stand out and show the judges what I can do.
00:17:08I'm taking inspiration from, I guess, East and West and trying to combine the two.
00:17:15Most of what my cooking is based on is fusion.
00:17:18How I fuse Asian flavors into European techniques and create something amazing from it.
00:17:24And at the end of the day, I want to be a chef.
00:17:29But I want to be a great chef.
00:17:31One of the standout chefs recognized around the world.
00:17:37So today, I came up with a concept inspired by a very classical French dish.
00:17:42I'm hoping that it's technical and intriguing enough to make them want to try it and show
00:17:48that I am capable of thinking like a chef.
00:17:51I'm hoping that technique sets me apart and that I might actually get a Dim Sim Lim to try my
00:17:55food.
00:17:55And it would be such an amazing experience just to get feedback from someone like him.
00:18:00Aaron.
00:18:01Hey, what's going on?
00:18:02Oh, mate, heaps today.
00:18:04Dim Sim Lim's in the house.
00:18:05How crazy is that?
00:18:06Yeah, I'm still reeling that he's actually here.
00:18:08Hello.
00:18:08Hello.
00:18:09How you doing?
00:18:09Good.
00:18:09Well, now the next step is for him to taste your food.
00:18:12That's a big thing.
00:18:12So how are you going to be one of those top 10 dishes that we taste?
00:18:15Hopefully it's something a little creative.
00:18:16So I'm trying to make a fish roulade with a prawn fast in the middle.
00:18:20So I'm going to steam that and then cut the medallion out of it and have it sitting on a,
00:18:24like a mussel Shaoxing wine butter sauce.
00:18:28Ooh.
00:18:30Yeah.
00:18:30Ooh, all right.
00:18:33And so are you thinking that it will be like fillet, then a layer of the fast,
00:18:38and then another fillet in clean film.
00:18:40Yeah, all wrapped up to steam.
00:18:42Yep.
00:18:43With a lot of technique going on, it's not easy to do.
00:18:45Yeah.
00:18:46Especially when this is up for a 60-minute cook for a while.
00:18:49I think I've set myself a real challenge here.
00:19:03With a lot of technique going on, it's not easy to do.
00:19:06Yeah.
00:19:06Especially when this is up for a 60-minute cook for a while.
00:19:09I think I've set myself a real challenge here.
00:19:11Good luck, bro.
00:19:12A little bit to do.
00:19:14The judges are definitely thinking, you're crazy, boy.
00:19:17You're crazy.
00:19:17Because this dish is really going to test my technical ability.
00:19:21But to be a great chef, you have to try, you have to learn, and you have to grow.
00:19:26And that's what I'm here for.
00:19:29Okay, guys.
00:19:31Full steam ahead.
00:19:33It's good.
00:19:34I like that.
00:19:3545 minutes to go.
00:19:38Zero room on the bench.
00:19:40So I'm doing a tiny bit experimental.
00:19:42I'm doing a steamed sponge cake, which is a traditional Chinese technique of cooking a cake.
00:19:49But I am doing Italian flavors to keep it true to, like, nostalgia for myself.
00:19:55Hi, Gray.
00:19:57Sorry, guys.
00:19:58I'm steamy in here, isn't it?
00:19:59It's like a sauna.
00:20:00What are you making?
00:20:00I am making a basil steamed sponge cake with a lemon anglaise and gelatin wax syrup.
00:20:08Have you ever had a basil steamed sponge cake?
00:20:09No.
00:20:10I've never had a basil steamed sponge cake.
00:20:11I'm excited for a basil steamed sponge cake.
00:20:13Love that you are just, like, throwing every bit of the rule book out.
00:20:17And you are just going, you will be tasting mine because you'll be so intrigued about what's coming out of
00:20:23here.
00:20:23If these work, if these look as good as they sound, you will absolutely be making that tam that we
00:20:28taste.
00:20:29Wow, great.
00:20:30But you have to do that.
00:20:31You have to be at that.
00:20:32Thanks, guys.
00:20:33What am I doing?
00:20:34What's up?
00:20:35How are we doing?
00:20:36Hey, look, it's Sim Sim Lim.
00:20:38So cool.
00:20:38What's going on?
00:20:39I'm trying to do a roulade.
00:20:41So get zucchini slices, fill it with, like, a duck sale, roll it up, serve it with a nice sauce.
00:20:46So how have you injected all the flavor into it?
00:20:48I'm adding in, like, thyme, garlic, shallots.
00:20:50Right.
00:20:50Hey, Jackie.
00:20:51So I'm making prawn chung phun, which is a rice noodle roll with prawn fill.
00:20:56Yeah.
00:20:57So we're going to have rice noodles rolled.
00:21:00Rice noodles.
00:21:01All slippery, delicious.
00:21:03With the prawn, with the sauce.
00:21:05Lydia.
00:21:06Hi.
00:21:07Tell us what you're making.
00:21:08I'm going to make a chowamushi with some squid.
00:21:12Yeah.
00:21:13Nice haircut, by the way.
00:21:14Oh, you saw the video.
00:21:15I did.
00:21:18Obviously, everyone wants their distaste, but I want my distaste.
00:21:23It would just be really awesome.
00:21:25I have been so close to immunity a couple of times and so it was really good to, like, actually
00:21:30get it.
00:21:30And you can only get immunity if your dish gets tasted.
00:21:33I've decided I don't want to cook dumplings or, like, a piece of fish today.
00:21:39I'm going to steam some mussels.
00:21:41I am doing some steamed mussels in an escabash vinaigrette sauce.
00:21:48And then I'm going to do some crisps and a little roasted garlic aioli.
00:21:51Oh, for the chippies.
00:21:53Chippies.
00:22:20Chippies.
00:22:21Yeah.
00:22:21And then just, like, one bite in your gob.
00:22:22One bite wonder.
00:22:23How good.
00:22:24Happy days.
00:22:25Never steamed mussels this way.
00:22:27But I think, like, steaming is, like, it's not rocket science.
00:22:29It's just steam and it heats the food.
00:22:30So, let's go with that.
00:22:34Sorry, Casper.
00:22:35Got a little bit messy.
00:22:36Just a little clean up.
00:22:38I'll yell at you later.
00:22:39Oh, that's nasty.
00:22:40Doc, could you just move?
00:22:43We're going to be doing tamales.
00:22:45So, they normally take a little bit of time.
00:22:47Tamales are, like, a Mexican street food.
00:22:49It's like a corn mix that's steamed inside of a corn husk.
00:22:54So, I'm going to try to do a sweet tamale.
00:22:56I'm going to have a toasted coconut and hibiscus filling.
00:23:00And then I also want to do a little pochata custard on the side,
00:23:03really plain, so there's Mexican sort of street flavours.
00:23:05I've watched a lot of videos on making tamales,
00:23:08and I find it really, really interesting, the whole process.
00:23:11But making them, I don't have much experience at all.
00:23:17Well, well, well.
00:23:18So, definitely going out on a bit of a limb here.
00:23:21Hey, that's cool.
00:23:23We'll see.
00:23:26Hey, Petro. It's Dim Sim Lim.
00:23:27So nice to meet you, mate.
00:23:29Likewise, my friend.
00:23:30Oh, man, I've been watching your stuff for ages now.
00:23:33Tell us what you're making.
00:23:33I'm making a southern Indian dish.
00:23:35I'm going to do a, like, re-masala banana-wrapped tea fish.
00:23:38Sounds good.
00:23:39Cassidy lemon rice on the side.
00:23:40Ooh!
00:23:41Good luck, Petro.
00:23:42Thanks, guys.
00:23:42Oh my gosh, it's so hot.
00:23:44Aliona!
00:23:45Hi!
00:23:46How are you?
00:23:46I'm great today.
00:23:47Are you a steamer, or what?
00:23:49I'm a bit of a steamer, yes.
00:23:50And today, I'm going to steam something I haven't actually steamed before.
00:23:53Russian dumplings, pilmeni.
00:23:54If you don't usually steam them, how do you do them?
00:23:57We literally would take some chicken stock and just throw a dumpling in there.
00:24:00So more of a shallow boil?
00:24:01Yeah.
00:24:01Okay.
00:24:02And you're my inspiration today.
00:24:03I'm going to make them green.
00:24:05Great.
00:24:05I'm going to put some dill through my dough.
00:24:07Literally green, so the dough's going to be green.
00:24:09Cool.
00:24:10Sounds tasty.
00:24:10Good luck.
00:24:13When you're steaming like this, it means that something good is going to come out of
00:24:17you.
00:24:18Yeah, that's what I hope.
00:24:19Make sure.
00:24:19I hope.
00:24:20I feel right now like I'm drowning in fish.
00:24:23Drowning in fish.
00:24:24Drowning in fish.
00:24:24Drowning in fish.
00:24:24I need a bit of sweat.
00:24:26What are you making?
00:24:27I'm going to use a trout today, and I'm going to steam that with a fish mousse on top,
00:24:31and then make a really great sauce with that as well, with these charred peppers.
00:24:35It's going to have a little side salad.
00:24:37Did you say side salad?
00:24:38Yeah.
00:24:38I think she said side salad.
00:24:39It's going to have a little side salad.
00:24:41It's going to have a little side salad.
00:24:42I'm ready for the sword salad.
00:24:43I want the sword salad.
00:24:47Wait guys, I'm steaming myself out, so I smell amazing.
00:24:51Tell me, please all of you, what is going on over there?
00:24:54I'm pretty excited about Casper's sweet tamales.
00:24:57Oh!
00:24:58I think it's very interesting.
00:24:59Everyone's doing a dumpling, they're doing a fish, and he's just doing something that's
00:25:03complete on the opposite end.
00:25:05I'm also going to point out Aaron, because he's gone, Shepi, which he's, you know, that's
00:25:09his thing.
00:25:10He's going to do a fish roulade with a prawn mousse stuffed inside.
00:25:15I hope he can get the technique right.
00:25:17He's using snapper, which isn't the most forgiving fish in the world.
00:25:21So it's going to be a very fine line between that perfectly cooked mousse and snapper or
00:25:26overdone or underdone.
00:25:30I'm trying to make a fish roulade with a prawn fast.
00:25:34So a fast is kind of like a paste or a mousse.
00:25:38It's filling really, and that's a very classical French technique.
00:25:42I'm trying to flavour the prawn fast more of like an Asian way.
00:25:44I've got like garlic, shallots, ginger, soy sauce in there, and sesame oil.
00:25:48So the next step, I need to get this prawn fast into a piping bag.
00:25:52We're ready for the super technical part of the process.
00:25:57Whoa.
00:25:58You must be joking.
00:26:00Aaron, what the, what the, what's that thing?
00:26:03I was standing over there.
00:26:04Look, I was literally...
00:26:06Oh, my God, I'm so sorry, Chef.
00:26:08You're all good, you're all good?
00:26:10I'm all right.
00:26:10If it had hit Jean-Christophe, I don't think I'd be standing here anymore.
00:26:14I'd be straight into the limb.
00:26:17What do you want?
00:26:17I'm going to buy you a lottery ticket now.
00:26:20We're not swinging no bags no more.
00:26:25Thank goodness I had the foresight to only put half into the piping bag.
00:26:33So the roulade is a very delicate process,
00:26:37because you have to roll it really tight,
00:26:40making sure you have a really consistent circumference
00:26:42so the steam just cooks it evenly.
00:26:51She's getting steamy in here 30 minutes to go!
00:26:58Thanks, guys.
00:26:59Appreciate it.
00:27:01She's got absolutely left for dance.
00:27:08Yummy!
00:27:09I'm doing a basil steamed sponge.
00:27:11I've been working hard with the flavours just to make sure they're perfect.
00:27:15Flavour-wise, I'm super happy with them.
00:27:18This is my sponge cake batter.
00:27:21I'm hoping that the sponge itself is super airy, super light.
00:27:26Because steaming is such a delicate way of cooking,
00:27:29you're looking for, like, a soft, delicate cake batter.
00:27:32Uh-oh.
00:27:35I'm folding the flour through.
00:27:36The heck is that?
00:27:38And I'm like, why is this so thick?
00:27:42Um...
00:27:42Freaking me out.
00:27:45You've got the f***ing eggs in the cake.
00:27:48Ugh!
00:27:49Okay, start again.
00:27:51I got too, like, distracted by focusing on the flavour.
00:27:55So we scrapped it, starting again.
00:27:58That is so dumb.
00:28:01But I'm definitely starting to panic.
00:28:05Oh, my God.
00:28:06This is annoying.
00:28:07It's more than halfway through the cook.
00:28:09And it is so important that this batter is perfect.
00:28:12See? You sure it's the right way to mix?
00:28:15Um...
00:28:16Oh, my God, no.
00:28:17I realise...
00:28:18Put the sugar in too early.
00:28:21Egg white, never gonna reach peaks like this.
00:28:23Scrap it, start again.
00:28:25Um...
00:28:26Start again, start again, start again.
00:28:28Ugh.
00:28:29No tears.
00:28:30No tears.
00:28:39Um, this is my sponge cake batter.
00:28:42I've had to restart it three times.
00:28:45I've wasted so much time making this sponge batter so many times.
00:28:49That's better.
00:28:50Ugh.
00:28:51Finally, I get it right.
00:28:52And I need to get this sponge in the steamer ASAP.
00:28:56Otherwise, there'll be nothing to put on the plate.
00:28:58Alright, we're going in.
00:29:01Cook, please.
00:29:06Kamalis are in.
00:29:07Already I can smell that coconut and corn flavour coming out of them,
00:29:11so I think they're gonna taste amazing.
00:29:13Now I just need to get started on my custard.
00:29:15I'm gonna do a pochata custard,
00:29:17so it's like cinnamon and toasted rice.
00:29:19Forchata is like a classic Mexican drink,
00:29:21so I'm just doing the flavours of forchata in a custard.
00:29:24And I'm also grilling up some pineapple
00:29:26through a little grilled pineapple and hibiscus salsa.
00:29:29Pineapple, Mexico, goes great together.
00:29:32I'm gonna spike it with a bit of mezcal as well
00:29:34to really bring home that, like, smokiness
00:29:36and the flavours of Mexico.
00:29:39Definitely a good chance that, you know,
00:29:40if I pull these off I could be immune.
00:29:42I think it's a bit different, which I'm sort of banking on.
00:29:46Done, done, done, done.
00:29:49At the moment, I've just got my Sicilian sauce reducing down.
00:29:53I'm gonna give it a blend soon and pass it
00:29:55so it's really nice and smooth.
00:29:56And then I've got my kvalanera here crisping up.
00:29:59My snapper is ready to go, and I just don't want to put that on too early
00:30:02because it doesn't take very long to cook.
00:30:05This dish is definitely a bit sentimental.
00:30:10It was a nice dish that we'd have during the winter when it was really cold.
00:30:15It's about hearty flavours, ingredients that are treated really, really well
00:30:19and are really high quality.
00:30:21At first sight, a pretty simple dish, but once you bite into it,
00:30:25these flavours make it shine.
00:30:29Don't lose steam, only 15 minutes to go!
00:30:32That is not very long.
00:30:35Oh my gosh, it's so hot.
00:30:38The four, you see that?
00:30:43Hello, Emily.
00:30:44How are you doing? This is La Ma Gay.
00:30:46No, I'm kind of like La Ma Gay. I'm doing plate pot chicken rice.
00:30:49The chicken is steaming, got some vegetables steaming as well.
00:30:51I'm going to sear the rice on the bottom, and then I'm going to put the chicken on top
00:30:55so that the juices are all over the rice.
00:30:58Is there a nod of approval?
00:31:00Can't say. I know, I know, I know how this game works now, guys.
00:31:04Deliver with flavours. Good luck.
00:31:08I am just getting onto my prawn mousse balloting,
00:31:11and I've got a steamed lobster tail that'll be served on a smoky capsicum sauce.
00:31:16I'm going to use some shia xing wine, ginger, garlic, chilli,
00:31:19and make it quite fiery, which will go quite nice with the flavours that I've got going on.
00:31:24I'm just preparing the otak-otak, and it's going to go in the steamer.
00:31:28The custard, it should be set, and then the middle should just have a slight wobble to it.
00:31:33So I don't want it to overcook, because there's fish in there as well.
00:31:36So it just needs to set, like, just nicely. Yeah.
00:31:41Smells delicious over there.
00:31:43The momos? No, it's casters.
00:31:47I can't believe I've created this little momo.
00:31:51It looks beautiful, it looks delicate.
00:31:54Let's hope they steam well.
00:31:56I would love immunity.
00:31:57I've got a dress picked out in case I'm ever on the gantry again,
00:32:00so we'll see if that can come out tomorrow.
00:32:06It is time to get onto my chutney sauce situation.
00:32:10It's very much a fusion sauce that I'm creating.
00:32:14A momo is a dumpling from Nepal.
00:32:17Because Nepal's between India and China, it's a sauce kind of combines those two cuisines.
00:32:22I'm sauteing garlic and ginger, getting these tomatoes in with a few spices,
00:32:27curry powder, coriander, bit of chicken stock.
00:32:31The stock.
00:32:33I find the sauce needs to be smooth.
00:32:36That's what the memory is.
00:32:37It was a little bit silky.
00:32:39So I'm pouring in the tomato mixture.
00:32:41I'm adding some roasted sesame seeds, because I remember this deep, nutty taste.
00:32:47Seven years ago, though, so I'm not sure how traditional.
00:32:50Yum yum.
00:32:54My fish roulade is in the steam.
00:32:56I'm working on my sauce now, and then I'll just have to do a little bit of garnishing.
00:32:59The flavor of the sauce is really important because of how light the roulade is.
00:33:04This sauce will amp up all of that seafood flavor, all of that umami,
00:33:07but also bring the silkiness and a different texture to the dish.
00:33:11I'm going to steam the mussels, use that juice, and then deglaze that with some Shaoxing wine.
00:33:15And really release that down.
00:33:17The prawn heads as well in there bring out some of that seafood-y flavor.
00:33:22I'm hoping that the flavors of the natural seafood and the umami of it really come through.
00:33:27Steamwork makes the dream work!
00:33:29Ten minutes to go!
00:33:30Nice!
00:33:31Very nice.
00:33:37Steamwork makes the dream work.
00:33:39You've got to commit!
00:33:45I want to serve the mussels, like, in a tin.
00:33:47I think that would be really fun.
00:33:48It would be something that you might get served at a wine bar.
00:33:50Have the crisp on the side.
00:33:51And you, like, layer it all up into one perfect bite.
00:33:56Some of those mussels are starting to pop open.
00:33:59So I'm grabbing them out.
00:34:00I don't want them to overcook.
00:34:02Popping them in the escabeche.
00:34:05Escabeche is like a tangy vinaigrette.
00:34:07Just add some zing and some acidity.
00:34:10Really lift up those mussels.
00:34:13Annabelle!
00:34:13Hello!
00:34:14Big steamer girl or what?
00:34:15Uh, no.
00:34:17No?
00:34:17I like fried things, so I'm combining the two.
00:34:20Okay.
00:34:22Yum!
00:34:23Yum!
00:34:24Yum!
00:34:24Yum!
00:34:27You could've just put them in a pan, lid on, popped them open, and they're done.
00:34:31Whereas Is This, which is the showpiece and the challenge for today.
00:34:35Yeah.
00:34:36Are you getting the best use out of it?
00:34:39Do you feel you are?
00:34:53What are you doing?
00:34:55What are you doing?
00:34:56Yeah.
00:34:56Uh, child.
00:35:06Mm-hm.
00:35:07doesn't really hero steaming there's just an element that maybe is steamed that it's not super
00:35:12obvious i just don't want to add something to the dish just for the sake of it just to like
00:35:16otherwise i still want it to be really yummy i'm just gonna think about how i'm gonna make this
00:35:20more like and then i'm like this might be a bit cheeky i'm gonna humor andy and i'm gonna serve
00:35:29the mussels in the steamer basket instead of the tin keep the shells andy can't argue that they don't
00:35:37hero the steamer basket they're served in a steamer basket and then they've been cooked in a steamer
00:35:44basket wow it's like a sauna here please guys five minutes to go please steam up just making my mango
00:35:54salsa getting that balance it's so important to indian cuisine because you need sweet tangy
00:36:00soundness you need that cohesive balance the fish is cooking so i'm gonna probably have to keep that
00:36:05in as long as i can oh my god i'm just making my pilmeni i'm making them bright green i
00:36:12hope this
00:36:12color is gonna really kind of come through as well and i'm actually gonna serve them in a broth because
00:36:17normally that's how you eat it but today i'm gonna steam them and pour the broth over it oh wow
00:36:23well
00:36:29it's really yummy i'm doing a charred yellow capsicum sauce really tried to work hard on getting
00:36:35some good flavor into that and fish mousse on top of a trout fill it i really want this dish
00:36:42to be
00:36:42tasted and i really want the judges to like it and i really want them to send me up to
00:36:46the gantry tomorrow
00:36:49okay lemon on glaze let's do it i was expecting this to be a bit of an easy one today
00:36:57but i've had to
00:36:58restart the sponge batter three times so i'm on the back foot a bit to be honest the texture of
00:37:05this
00:37:05sponge is so important you're looking for like a soft fluffy cake um otherwise it can lead to sort of
00:37:17machinists in the middle which would be an absolute disaster
00:37:21we won't run out of steam now three minutes to go
00:37:38oh that's warm
00:37:42don't mean the truth i have to cut into this roulette and hope that the prawns are cooked
00:37:47that the fish isn't overcooked
00:37:52yeah i think it's like bang on still juicy i'm happy but to get immunity and impress dim sum limb
00:37:59that has to be perfect and i taste it with a bit of the sauce and i feel as though
00:38:05there's a lot of
00:38:06richness it needs a bit of acidity so i decide to make a quick pickle with some daikon radish i
00:38:14get the
00:38:14width of the ribbon to the width of the roulade and from there i'm just slowly wrapping it around the
00:38:21outside of the roulade
00:38:29yes this one is actually we're balancing some sauces here
00:38:36my momos are steaming my sauce is sourcing and my chili oil is coming together so i'm gonna have a
00:38:42dish
00:38:43that's good oh that's hot it's time to open the steamer and through the steam
00:38:53i see these beautiful momos
00:38:55they're done
00:38:56my chutney curry sauce is tasting and looking great i've got a beautiful round plate i'm placing
00:39:03my sauce on the bottom topped with my momos and it's starting to look quite nice happy so hopefully
00:39:11they want to try them today come on guys one minute to go
00:39:18super soft i have no idea how i'm gonna get it out of that thing to be honest
00:39:23my basil sponge cakes have been in the steamer for as long as possible they're coming out
00:39:29so in terms of texture i'm really crossing my fingers we'll see
00:39:37yeah cool okay i know all my flavors are there and it tastes really really good i put my sicilian
00:39:43sughetto sauce at the bottom i've got my crispy cover and arrow around the outside and then i've
00:39:48got that perfectly steamed fish that's just flakes apart on top keep the lid on 30 seconds left to go
00:39:54oh that's it that's actually sad ding ding ding
00:40:02it's a bit of color
00:40:06righto times have been 10
00:40:08nine eight seven six five four three two one
00:40:18oh that's it everybody come on
00:40:24ah that looks beautiful as always
00:40:31i don't think so
00:40:35i think it looks really elegant i think it looks quite fine dining-esque um hopefully there's enough in
00:40:40there for them to taste i think i've got a good chance of getting tasted looking around it's different
00:40:46enough so hopefully that helps it to stand out a little bit um if the flavors and everything are
00:40:50there we might be up the top but honestly it's really hinging on these tamales being cooked
00:40:56so
00:41:03dim sum lim is in the house and we tasked you to cook a dish with a steamed element in
00:41:08it first dish is
00:41:14dot oh my gosh bring on the momos
00:41:24what have you made today i've made chicken momos it's a nepalese dumpling and then i've made tomato
00:41:31chutney kind of curry sauce and then a chili oil as well for on top
00:41:38shall we do it yes
00:42:11that skin is perfection you can see through it the filling on the inside makes it super meaty and
00:42:17it's still juicy it's just a very meaty dumpling and i thought it would be dry when i saw you
00:42:23cooking up there but because your sauce just complements it so well and it's not too thick not
00:42:28too thin it just covers it after you've taken a bite
00:42:34so you've done a great job thank you
00:42:38they are delicious
00:42:41delicious the texture of your filling is absolutely spot on i love that you listened
00:42:47as well and you took on board that demonstration also the wrappers on that the way they kind of come
00:42:53into that tornado they're as delicious as they are appealing to look at i think you've absolutely
00:42:59smashed this well done thank you dot you just continued to surprise feel like dumplings was a
00:43:07pretty obvious choice to go but then you've just flipped it on its head and given us something that we
00:43:11probably would never expect it you burst inside of it and it is just jam full of flavor
00:43:17and then the sauce like stunning it is just ripping with flavor great work thank you
00:43:25i think every component here does its job really really well
00:43:29it's brilliant it is dot food still
00:43:33well done
00:43:44next one
00:43:50annabelle please
00:43:55i am very surprised that i'm being tasted today
00:43:58what's in your name although i tried to pivot i didn't actually kind of do anything different
00:44:06other than just like serve it in a steamer basket
00:44:11i'm hoping that they can just like enjoy this little one bite wonder but i don't know where this is
00:44:17going to land
00:44:29you couldn't look any more sauce and sheepish i'm pretty surprised yeah i'm surprised that i'm getting
00:44:36tasted but pleasantly surprised so annabelle what is your dish some steamed mussels tossed through an
00:44:45escabeche dressing and then i've got a roasted garlic aioli and some crisps
00:44:51the reason we are testing your dish it's because it's quite intriguing so let's see
00:45:16first i would like to say you took a massive gamble steaming mussels because i think technically
00:45:21it's a nightmare but i think i've got to say you've done a pretty good job on the steaming
00:45:29situation they are cooked properly yeah i think the mussels are actually done really well i think
00:45:34they're perfectly cooked and i found them really flavorful there was just this really light lovely
00:45:40kind of zinginess and freshness to the muscle and then the chips were really crispy and then with your
00:45:47steamer basket yeah there's i think there's an idea there somewhere you know for you to rework
00:45:56like the steaming element is like yeah you know you steam the muscles can you tell because i was just
00:46:02like all right must make it steamier full respect i think it was a pretty cheeky move and i don't
00:46:08mind it
00:46:11i am grateful that i got tasted because i think like any feedback in this kitchen is like so valuable
00:46:17and i will take it on board and like go home and reflect and i'll definitely work on this dish
00:46:22because
00:46:22i think it does have legs it's good to learn next up hannah we have trout steamed with a deal
00:46:30and basil
00:46:31mousse on top and a charred capsicum sauce there's like a lot of technique going on here both with
00:46:38the mousse on top of the trout and also the sauce you can definitely taste the complexity of you nursing
00:46:43that thing from basically the start to the finish cut i've made a prawn mousse valetine wrapped in the
00:46:50zucchini steamed lobster tail and charred capsicum sauce oh look at that pickable your balloting i
00:46:58think you've done an amazing job actually your mixture is fantastic your lobster is steamed so
00:47:05perfectly you make me happy thank you petro i made a banana leaf steamed kingfish cashew rice and a mango
00:47:15chutney i love your masala i think the mint in that it's just really lifted everything you've also
00:47:21thought about the balance there adding that sweet mango really rounds out the acidity in your dish and
00:47:26just makes it a joy to eat mint i've made uh otta otta so it's a spice fish custard as
00:47:38you guys know i'm
00:47:38from malaysia so when i had this it was on the streets of asia grilled over the fire i think
00:47:44this is a very
00:47:44smart version a very home-cooked version that's not so intense i think the flavors are perfect but the
00:47:50fish is a little bit dry it should have been a little bit fattier fish other than that beautiful dish
00:47:58next dish we'd love to taste is casper
00:48:03hearing my name super excited i'm really proud of this dish so i just want to go up there get
00:48:08that feedback and hopefully get that shot immediately today here we go
00:48:20casper what a mysterious looking dish what have you made i've made tamales like sweet tamales inside
00:48:27there's coconut spiked masa mix hibiscus flowers and then i've got a horchata custard on the side and a
00:48:37compressed pineapple salsa should we taste shall we
00:48:45oh the little babies
00:49:13casper because you have been so inventive i don't really have any point of reference for this
00:49:20except to say that it's absolutely delicious
00:49:24this is unbelievable i freaking love it i think it is just genius the way you've combined these flavors
00:49:30together you've got kind of comforting milky flavors with the toastiness of the coconut and then these
00:49:40little pangs of sweetness sourness and char from the hibiscus and the pineapple put together this is
00:49:47honestly a match made in heaven i'm obsessed with this dish i think you did such a good job
00:49:53i think the beauty of you in this competition is you have this knack of being able to be super
00:49:59clever you know and come up with really original ideas but then also your execution on those ideas
00:50:05you could go anywhere in this competition thank you i'm feeling stoked after hearing the feedback
00:50:13it's extremely validating and i think i do have a real good shot at immunity today
00:50:18thank you next up
00:50:25finny
00:50:35steaming's not my preferred way of cooking but this dish brings a lot of nostalgia to me
00:50:40and i've elevated it in ways that i normally wouldn't
00:50:44so i really hope the judges see the amount of thought and creativity that i've put into this dish
00:50:56okay minnie what'd you cook today i've made a steam snapper on a sicilian sugetto
00:51:02with some fried covalanero and a burnt orange oil what was kind of the plan of attack when you
00:51:08realized that you you know had to cook out of a steamer basket yeah well the only things i've really
00:51:13had
00:51:14frozen dimmies out of the steamer basket so uh not really my forte of cooking um but i thought you
00:51:21know what nostalgia week really this dish reminds me of like a dish when i was a kid that my
00:51:27nonna
00:51:27would cook in like a sauce so it'd be poached in the sauce yeah so it's like a similar way
00:51:32of cooking
00:51:32it and the flavors are very nostalgic for me i love that you've got a connection to the dish
00:51:38and i'm looking forward to see how that transferred onto the plate
00:51:52in terms of flavors you are thoughtless
00:51:56and also the ingredients you use to make flavors are perfectly chosen too nothing for me the fish was
00:52:03when using the kale good chose nice and crispy we love the way you are so just keep going thank
00:52:11you
00:52:11my twin
00:52:14from another country i love the sauce i love the tartness from it the capers in there
00:52:20little pops in the sauce is pretty nice fish is steamed perfectly i think the dish is very well
00:52:26balanced in flavor pretty good yeah the the brief was to steam this thing and you've tied in nostalgia
00:52:33as well so you didn't have to but props thank you very much
00:52:37thank you thank you thank you thank you thank you thank you thank you thank you that was good
00:52:47next up
00:52:52grace
00:52:54winning immunity would just be incredible the further we get in the competition the more important immunity is
00:53:01our cakes are looking great it's really fun and playful but i really hope it's like light and airy
00:53:08so cute so cute what have you made i've made a basil steamed sponge with a lemon anglaise
00:53:31wow that looks lovely
00:53:51grace
00:53:55you are a lane grain steaming machine
00:54:02that is such a special little cake
00:54:06it is really light and spongy but it's also got so much moisture in the middle that there's almost a
00:54:13fudginess to it even though it's really airy and there's something about the combination of that
00:54:18perfectly smooth lemon anglaise the basil i adore it thank you
00:54:25steaming is such a delicate process i think you've really nailed this one i would have never thought
00:54:31to use basil for a sponge cake but using basil and i can just taste that hint of it at
00:54:36the end
00:54:37and that sponge is just so soft i can see why you went through three three batters to get it
00:54:44perfect
00:54:44but you've done an amazing job it's perfectly balanced for a steaming challenge thank you
00:54:50thank you
00:54:55the last dish we'd like to taste belongs to
00:55:05aaron
00:55:11with it being the final tasting i'm really hoping that each morsel packs flavor
00:55:18oh la la as we say in english this is going to be tough to portion sorry
00:55:26it's an interesting and intriguing looking dish but it has to be cooked perfectly
00:55:32you can easily overcook the fish undercook the mousse and not having the daikon to be even crispy
00:55:39so do you think this is going to be good enough
00:55:55aaron who have you made i've made a fishery lard with snapper and a prawn fast i've wrapped it with
00:56:02a pickled daikon and i've made a clam and prawn head butter sauce with herb oil on the side as
00:56:08well
00:56:12down to the test the flavors and the texture between all of them so good luck to you
00:56:51you are very driven aren't you yes i can see that i can see you you really want to become
00:56:58a chef
00:57:03well i think on the front of me i can see a chef this is unbelievable honestly
00:57:12you are thank you so much it is remarkable the way you managed to prepare this look i'm becoming
00:57:24emotional now there is three elements into your lab which is not easy to get it cooked on time with
00:57:31the mousse and the fish and you still manage to do a fantastic job the prawn in the middle test
00:57:35superb
00:57:36is cooked perfectly your sauce off you can actually count every single prawn heads how happy they were
00:57:45to be into the stock and to become a velouté with the right seasoning the right color you've done an
00:57:53amazing job and i hope you realize that so thank you so much for that thank you so much pretty
00:57:59big
00:57:59when like you know jean christophe who made a career out of french technique he's a michelin star chef
00:58:05like he's seen and done at all and you've fully impressed him
00:58:13this sauce i love like i can't love it anymore i can see your identity in this sauce for me
00:58:23taking like
00:58:24french base of the sauce with the clams and the prawn heads as well and then hitting it with the
00:58:31shaoxing wine is like that's you that's your personality who you might become if you continue to
00:58:37execute dishes like this is a very very very good chef you know you've got the french in there you've
00:58:44got the chinese in there and for me that's one of my favorite types of cuisines ever i think the
00:58:49dish is actually it's very well balanced you've got the spice you've got the prawn heads which
00:58:53is very very aromatic and after you swallow it all after you've finished it you've got that hit of
00:59:00scallion oil that just coats your tongue and i think that dish is amazing thank you so much
00:59:05well i don't know
00:59:24i think the master chef kitchen today showed extreme creativity and i'm very very happy for that
00:59:29it's something that i grew up doing and i'm just so glad that i got to share it all with
00:59:34you guys
00:59:34it was a few of you who really impressed us but we could only choose
00:59:55two first top dish belong to dot
01:00:12your momos were amazing and your sauce was beautiful congratulations thank you
01:00:20the second top dish was very hard to choose but then it came down to the one who used the
01:00:29most techniques
01:00:35aaron
01:00:39your fish ullad was thin perfectly
01:00:44and the flavor was fantastic
01:00:50dot aaron you're both safe from tomorrow's elimination you'll be watching from the gantry
01:00:56safest houses unfortunately the rest of you will be fighting to stay in the competition
01:01:03go home get some rest and we will see you for a massive elimination tomorrow good night
01:01:19tomorrow night nostalgia week continues with a family tree that brings a flood of emotion
01:01:28my dad's in that forest already passed away a few years ago
01:01:36but also a twist it will be giving the top dish ten thousand dollars
01:01:46i've gone from thinking i just want to play it safe and stay out of elimination to
01:01:50you're not going to win ten thousand dollars playing it safe but the bottom dish will be going home
01:01:57come on oh my god oh no oh no oh no it is a huge fail
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