- 2 days ago
2026.S18E21 >>> https://dai.ly/xab4d60
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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.
00:01:30Oh, my God.
00:01:31Oh, my God, let's do it.
00:01:32Here we go!
00:01:33Guys!
00:01:38Hello, hello, hello, everybody!
00:01:41And they'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
00:01:54right in front of us sitting on a walk.
00:01:56Holy 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
00:02:22we are using nostalgia as our source of inspiration.
00:02:29Wow.
00:02:31OK.
00:02:33Those cute little steamers on your benches
00:02:39might give you a bit of a clue
00:02:41about who has set today's challenge.
00:02:44Oh.
00:02:45That's lovely.
00:02:46I'm so sweet.
00:02:47Our guest grew up in his parents' Chinese restaurant.
00:02:51Oh.
00:02:52OK.
00:02:52And even after leaving home to study,
00:02:55he found himself drawn back,
00:02:58seeking comfort in the familiar.
00:03:02He then blew up on social media
00:03:04after tapping into people's nostalgia.
00:03:06Wow.
00:03:08Creating classic Chinese cooking videos
00:03:10that struck a chord.
00:03:12Oh, yeah.
00:03:13Oh, yeah.
00:03:15So cool.
00:03:16He now has over 7 million followers.
00:03:20Unreal.
00:03:21Oh.
00:03:22Oh.
00:03:22And more than 2 billion views.
00:03:25What?
00:03:26Oh, my God.
00:03:27Oh, man.
00:03:28He's just released his first cookbook,
00:03:31The 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.
00:03:49This is going to be good.
00:03:52I'm 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?
00:04:05Andy, 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 bit of 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.
00:05:04Good 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%.
00:05:16Nostalgic 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?
00:05:23It's, like, the best way to cook for me.
00:05:24Yeah.
00:05:26Nostalgia 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.
00:05:47It's steaming.
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 steam.
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.
00:06:17We've got a pork shoulder and prawns.
00:06:21Double 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, Silmay.
00:06:43That goes into a bowl.
00:06:44So cool.
00:06:45We've got our prawns.
00:06:50So, you just want to chop these up into big sizes.
00:06:56Just 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.
00:08:09Whoa.
00:08:11Just like that.
00:08:12Oh, my God.
00:08:12So, you're using your middle finger to make the shape.
00:08:15Oh, wow.
00:08:15Every time it's the same size.
00:08:17You flip it around, pop it into the hole.
00:08:21Pull 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.
00:08:51Garlic, 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.
00:09:03Okay, we'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.
00:09:28Got to chill you off.
00:09:29Hell yeah.
00:09:31So, who's ready for some dim sims?
00:09:33Yeah.
00:09:34Woo!
00:09:35Woo!
00:09:37Woo!
00:09:40This 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.
00:10:27And the top two dishes will be safe from tomorrow's elimination.
00:10:32And the top two dishes will be safe from tomorrow's elimination.
00:10:32Oh, good too.
00:10:35Vincent, any last words of advice?
00:10:36If you can dream it, you can steam it.
00:10:42Are you ready?
00:10:42Yeah.
00:10:44Your time slots now.
00:10:47Woo!
00:10:49Thank you, Petra.
00:10:50Yeah, thanks, Petra.
00:10:52Woo!
00:10:52Yay.
00:10:53Energized.
00:10:54I love it.
00:10:54Yeah.
00:10:55Love it.
00:10:56Mince, mint.
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 feels...
00:11:06The minute I hear it steam, straight away I'm thinking fish, because I steam a lot of fish
00:11:10at 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
00:11:16top.
00:11:17Purple.
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, and I think the way to stand out today is to come up
00:11:30with
00:11:31a dish that's out of the ordinary.
00:11:33I don't know what that is just yet, but...
00:11:36All I know is that I want to use a 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, free.
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.
00:12:00All right, see.
00:12:02Guys, I've done something very uncharacteristic.
00:12:05I saved you some.
00:12:05Oh, so I know how hard that would have been for you.
00:12:09Really hard.
00:12:09But I love you guys.
00:12:11Vincent, 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 it's so easy to get wrong, you know?
00:12:25And it's going to be an interesting one because for a lot of our cooks out there, it's probably
00:12:29not the go-to method.
00:12:31You know, so I'm interested to see how they can squeeze their creative juices and what they
00:12:35can come up with it.
00:12:36Thinking, thinking, 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
00:13:01look really pretty 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
00:13:12sauce.
00:13:15I smell sambal.
00:13:16Do you smell sambal?
00:13:16Yeah.
00:13:17I 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
00:13:33like a bowl, because 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.
00:13:38Me neither.
00:13:39I'm using 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.
00:13:49I do love eating dumplings and things like that, but it's not really something I cook
00:13:53that 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, give 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.
00:14:47Coming 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.
00:14:54And 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?
00:15:28Lukey.
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
00:15:55sughetto, like a little sauce.
00:15:57It's going to be full of like capers, tomatoes, lots of chili, white wine and a bit of garlic
00:16:02with some cavallonera 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
00:16:14in 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 fill up 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.
00:16:53I'll tell you that much.
00:16:56I'm feeling like supercharged right now because my background is Malaysian Chinese, so I feel
00:17:01like 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 and how I fuse Asian flavors into European techniques
00:17:22and create something amazing from it.
00:17:25And 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 sum lim to try
00:17:55my food and 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.
00:18:03Steam some limbs 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 ten 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
00:18:23a, like a mussel Shaoxing wine butter sauce.
00:18:28Ooh.
00:18:29Oh.
00:18:30Yeah.
00:18:30Ooh, all right.
00:18:33And so, are you thinking that it'll be like fillet, then a layer of the fast, and then
00:18:38another fillet in clean film?
00:18:40Yeah, all right.
00:18:41Then steam?
00:18:42Yep.
00:18:43With a lot of technique going on, it's not easy to do.
00:18:46Yeah.
00:18:46Especially when this is up for a 60-minute cook for a while.
00:18:48I think I've set myself a real challenge here.
00:19:04I think it's a 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.
00:19:28Okay, guys.
00:19:31Full steam ahead.
00:19:33That'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, Grace.
00:19:57Sorry, guys.
00:19:58I'm steaming you, isn't it?
00:19:59It's like a sauna.
00:20:00What are you making?
00:20:01I am making a basil steamed sponge cake with a lemon anglaise and gel from 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 would have just gone, you will be tasting mine because you'll be so intrigued about what's coming out
00:20:23of here.
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 out there.
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, let's go on.
00:20:39Hey.
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 flavour 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 filling.
00:20:58So, we're going to have rice noodles rolled.
00:21:00Rice noodles.
00:21:01All slippery, delicious.
00:21:02With 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.
00:21:12Yep.
00:21:13Nice haircut, by the way.
00:21:14Oh, you saw the video.
00:21:15I did.
00:21:18Obviously, everyone wants their dish tasted, but I want my dish tasted the most, obviously.
00:21:22Me and Grace want our dish tasted the most.
00:21:24It would just be really awesome.
00:21:25I have been so close to immunity a couple of times, and so it would be really good to, like,
00:21:30actually get 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.
00:21:56I love sort of bistro dining.
00:21:59That's the sort of dish that I'm going to be putting up today.
00:22:02Oh, yeah.
00:22:03I think I'm just imagining it sitting out the front of a wine bar.
00:22:07It's, like, 4pm on a Friday, and you've clocked off work early.
00:22:09You've got this beautiful buttery shard there.
00:22:11You've got this, like, tin of mussels, crisps on the side,
00:22:14and then a little thing of aioli, so you can, like, grab a crisp,
00:22:16put your mussels on top, and then you get, like, a big dollop of that garlic aioli,
00:22:20and then just, like, one bite in your gob, one bite wonder.
00:22:23How good. Happy days.
00:22:25Never steamed mussels this way, but I think, like, steaming's, like, it's not rocket science.
00:22:29It's just steam and it heats the food, so let's go with that.
00:22:34Sorry, Casper, I've gotten a little bit messy.
00:22:36You're good. You're good.
00:22:37Just a little clean up.
00:22:37I'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, so 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.
00:23:27It's Dim Similin.
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 teafis.
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?
00:23:48Or what?
00:23:49I'm a bit of a steamer, yes.
00:23:50And today, I'm going to steam something
00:23:52I haven't actually steamed before.
00:23:53Russian dumplings, pulmeni.
00:23:55If you don't usually steam them, how do you do them?
00:23:56We literally would take some chicken stock
00:23:58and just throw a dumpling in there.
00:24:00So more of a shallow boil?
00:24:01Yeah.
00:24:01And 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.
00:24:08So the dough is going to be green.
00:24:09Cool.
00:24:10Sounds tasty.
00:24:10Good luck.
00:24:13When you're steaming like this, it
00:24:15mean that something good is going to come out of you.
00:24:18Yeah.
00:24:18That'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.
00:24:25What 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 and
00:24:31then 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?
00:24:38I think she said soy salad.
00:24:40Yeah.
00:24:40It's going to have a little side salad.
00:24:41It's going to have a little side salad.
00:24:41I'm ready for my soy salad.
00:24:43I want the soy salad.
00:24:43I want the soy 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.
00:24:57I think it's very interesting.
00:24:59Everyone's doing a dumpling, they're doing a fish and you're 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 Shephy, 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.
00:25:15Interesting.
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, so it's going to
00:25:21be a very fine line between that perfectly cooked mousse and snapper or overdone.
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 mousse, it's filling really, and that's a very classical
00:25:40French technique.
00:25:41I'm trying to flavor 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, ready for the super
00:25:54technical part of the process.
00:25:57Whoa!
00:25:58You must be joking.
00:26:01Aaron, what the?
00:26:01What the?
00:26:02What's happening?
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?
00:26:09You'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?
00:26:18I'm going to buy you a luxury 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 because you have to roll it really tight, making
00:26:40sure you have a really consistent circumference so 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.
00:27:00She's got absolutely left for dance.
00:27:08Yummy!
00:27:08I'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, it's 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?
00:27:41Um, it's freaking 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?
00:28:13You sure it's the right way to mix?
00:28:14Um, oh my God, no.
00:28:17I realise, put the sugar in too early.
00:28:21Egg white, never gonna reach peaks like this.
00:28:23Scrap it, start again.
00:28:25Um, start again, start again, start again.
00:28:28Ugh.
00:28:29No tears.
00:28:30No tears.
00:28:31No 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.
00:28:58We're going in.
00:29:00Cook.
00:29:01Please.
00:29:01Oh my God.
00:29:02Oh my God.
00:29:04Oh my God.
00:29:05Oh my God.
00:29:06Comealies are in.
00:29:07Already I can smell that coconut and corn flavour coming out of them.
00:29:11So I think they're going to taste amazing.
00:29:13Now I just need to get started on my custard.
00:29:15I'm going to do a horchata custard.
00:29:17So it's like cinnamon and toasted rice.
00:29:19Horchata is like a classic Mexican drink.
00:29:21So I'm just doing the flavours of horchata in a custard.
00:29:24I'm also grilling up some pineapple through a little grilled pineapple and hibiscus salsa.
00:29:30Pineapple Mexico goes great together.
00:29:32I'm going to spike it with a bit of mezcal as well to really bring home that like smokiness
00:29:36and the flavours of Mexico.
00:29:39Definitely a good chance that, you know, if 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 going to give it a blend soon and pass it so it's really nice and smooth.
00:29:56And then I've got my Cava Lanero 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.
00:30:06This 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 a really high quality, at first sight, a pretty simple dish.
00:30:23But once you bite into it, these 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!
00:30:43Hey, Emily!
00:30:44How are we doing?
00:30:44This is, uh, Law My Gay.
00:30:46No!
00:30:46Oh, kind of like Law My Gay.
00:30:47I'm doing plate-pot chicken rice.
00:30:49The chicken is steaming, got some vegetable steaming as well.
00:30:52I'm going to sear the rice on the bottom
00:30:53and 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.
00:31:01I know, I know, I know how this game works now, guys.
00:31:04Deliver with flavour.
00:31:05Just press me!
00:31:06Good luck.
00:31:08I am just getting onto my prawn mousse palatine
00:31:11and I've got a steamed lobster tail
00:31:14that'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,
00:31:21which will go quite nice with the flavours that I've got going on.
00:31:24I'm just preparing the otak-otak
00:31:26and it's going to go in the steamer.
00:31:28The custard, it should be set
00:31:30and then the middle should just have a slight wobble to it.
00:31:33So I don't want it to overcook
00:31:34because there's fish in there as well.
00:31:36So you just need to set, like, just nicely.
00:31:38Yeah.
00:31:41Smells delicious over there.
00:31:43The momos?
00:31:44No, it's caspers.
00:31:47I can't believe I've created this little momo.
00:31:51It looks beautiful.
00:31:52It 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
00:31:58in case I'm ever on the gantry again.
00:32:00So we'll see if that can come out to me.
00:32:03Tomorrow.
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,
00:32:19it's a sauce kind of combines those two cuisines.
00:32:22I'm sauteing garlic and ginger,
00:32:24getting these tomatoes in with a few spices,
00:32:27curry powder, coriander, bit of chicken 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
00:32:44because I remember this deep, nutty taste.
00:32:47Seven years ago, though.
00:32:48So 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
00:32:57and then I'll just have to do a little bit of garnishing.
00:32:59Flavour of the sauce is really important
00:33:00because of how light the roulade is.
00:33:04This sauce will amp up all of that seafood flavour,
00:33:07all of that umami,
00:33:07but also bring a silkiness
00:33:09and a different texture to the dish.
00:33:10I'm gonna steam the mussels,
00:33:12just use that juice,
00:33:13and then deglaze that with some Shaoxing wine
00:33:14and really reduce that down.
00:33:17The prawn heads as well in there
00:33:19bring out some of that seafood-y flavour.
00:33:22I'm hoping that the flavours of the natural seafood
00:33:25and 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.
00:33:39Gotta commit!
00:33:45I want to serve the mussels like in a tin.
00:33:47I think that would be really fun
00:33:48and it would be something
00:33:49that you might get served at a wine bar.
00:33:50Have the crisps on the side
00:33:51and you like layer it all up
00:33:53into one perfect wine.
00:33:56Some of those mussels are starting to pop open,
00:33:58so I'm grabbing them out.
00:34:00I don't want them to overcook.
00:34:01Popping them in the escabeche.
00:34:03Hot, hot, hot, hot!
00:34:04Escabeche 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,
00:34:19so I'm combining the two.
00:34:20Okay.
00:34:22Yum!
00:34:23Yum!
00:34:24Yum!
00:34:24Yum!
00:34:25Yeah, yum!
00:34:27You could've just put them in a pan,
00:34:29lid on, popped them open,
00:34:30and they're done.
00:34:32Whereas is this,
00:34:33which is the showpiece
00:34:34and the challenge for today.
00:34:36Yeah.
00:34:36Are you getting the best use out of it?
00:34:39Do you feel you are?
00:34:53When we, like, decide what dishes we're going to taste...
00:34:56Yeah.
00:34:56..there's a lot of different things that come into mind.
00:34:58And one is making sure that you use this steamer basket...
00:35:02..in a decent way.
00:35:04Yeah.
00:35:05Andy's concern is that the dish doesn't really hero steaming.
00:35:09There's just an element that maybe is steamed
00:35:11that it's not super obvious.
00:35:13I just don't want to add something to the dish
00:35:14just for the sake of it,
00:35:16just to, like,
00:35:16because otherwise I still want it to be really yummy.
00:35:18I'm just going to think about
00:35:19how I'm going to make this more, like...
00:35:23And then I'm like...
00:35:25This might be a bit cheeky.
00:35:26I'm going to humour Andy
00:35:27and I'm going to serve the mussels
00:35:30in the steamer basket
00:35:31instead of the tin.
00:35:33Keep the shells.
00:35:34Andy can't argue
00:35:36that they don't hero the steamer basket.
00:35:40They're served in a steamer basket?
00:35:42And then they've been cooked in a steamer basket?
00:35:46Wow!
00:35:47It's like a sauna here.
00:35:48Please, guys, five minutes to go!
00:35:50Please!
00:35:51Steam up!
00:35:53Just making my mango salsa.
00:35:55Getting that balance.
00:35:56It's so important to Indian cuisine
00:35:58because you need sweet, tangy sourness.
00:36:00You need that cohesive balance.
00:36:02The fish is cooking,
00:36:03so I'm going to probably have to keep that in
00:36:05as long as I can.
00:36:06Oh, my God!
00:36:08I'm just making my pelmeni.
00:36:10I'm making them bright green.
00:36:12I hope this colour is going to really
00:36:13kind of come through as well.
00:36:15And I'm actually going to serve them in a broth
00:36:16because normally that's how you eat it,
00:36:18but today I'm going to steam them
00:36:19and pour the broth over it.
00:36:21Oh!
00:36:23Oh, wow.
00:36:23Well done.
00:36:29It's really yummy.
00:36:30I'm doing a charred yellow capsicum sauce.
00:36:34I really tried to work hard
00:36:35on getting some good flavour into that.
00:36:37And fish mousse on top of a trout.
00:36:39Fill it.
00:36:41I really want this dish to be toasted
00:36:42and I really want the judges to like it
00:36:44and I really want them to send me up
00:36:46to the gantry tomorrow.
00:36:49Okay.
00:36:50Lemon on glaze.
00:36:51Let's do it.
00:36:52I was expecting this to be a bit of an easy one today,
00:36:57but I've had to restart the sponge batter three times.
00:37:01So I'm on the back foot a bit, to be honest.
00:37:04The texture of this sponge is so important.
00:37:08You're looking for like a soft, fluffy cake.
00:37:12Um, no.
00:37:13Otherwise it can lead to sort of mushy-ness in the middle,
00:37:18which would be an absolute disaster.
00:37:23Don't run out of steam now!
00:37:25Three minutes to go!
00:37:26Woo!
00:37:27Oh!
00:37:28So everything's on fire.
00:37:29Oh my gosh.
00:37:29There you go.
00:37:31There's a lot going on, boy.
00:37:33Come on.
00:37:38Oh, that's warm.
00:37:42Don't mean the truth.
00:37:43I have to cut into this roulette
00:37:44and hope that the prawns are cooked,
00:37:47that the fish isn't overcooked.
00:37:52Yeah, I think it's like bang on.
00:37:54Still juicy.
00:37:55I'm happy.
00:37:56But to get immunity and impress dim sum limb,
00:37:59it has to be perfect.
00:38:01And I taste it with a bit of the sauce
00:38:03and I feel as though there's a lot of richness.
00:38:07It needs a bit of acidity.
00:38:08So I decide to make a quick pickle with some daikon radish.
00:38:14I get the width of the ribbon to the width of the roulade.
00:38:18And from there I'm just slowly wrapping it around the outside of the roulade.
00:38:29Yes.
00:38:30This one is actually wrapping it around.
00:38:32We're balancing some sauces here.
00:38:35My mogos are steaming.
00:38:37My sauce is saucing and my chili oil is coming together.
00:38:41So I'm going to have a dish.
00:38:43That's great.
00:38:45Oh, that's fine.
00:38:45It's time to open the steamer.
00:38:49And through the steam, I see these beautiful momos.
00:38:55They're done.
00:38:56My chutney curry sauce is tasting and looking great.
00:39:00I've got a beautiful round plate.
00:39:02I'm placing my sauce on the bottom, topped with my momos.
00:39:07And it's starting to look quite nice.
00:39:09I'm happy.
00:39:10So hopefully they would have tried it today.
00:39:12Come on guys!
00:39:14One minute to go!
00:39:18It's super soft.
00:39:19I have no idea how I'm going to get it out of that thing.
00:39:21To be honest.
00:39:23My basil sponge cakes have been in the steamer for as long as possible.
00:39:27They're coming out.
00:39:29So in terms of texture, I'm really crossing my fingers.
00:39:33We'll see.
00:39:37Yeah, cool.
00:39:38Okay.
00:39:39I know all my flavours are there and it tastes really, really good.
00:39:42I put my Sicilian sughetto sauce at the bottom.
00:39:45I've got my crispy caballonero around the outside.
00:39:48And then I've got that perfectly steamed fish that just flakes apart on top.
00:39:51Keep the lid on.
00:39:5330 seconds left to go!
00:39:56That's it.
00:39:58That's actually set.
00:40:00Ding, ding, ding.
00:40:02It's a bit of colour.
00:40:06Righto!
00:40:07Time's up in ten!
00:40:08Five!
00:40:10Eight!
00:40:11Seven!
00:40:12Six!
00:40:13Five!
00:40:14Four!
00:40:15Three!
00:40:17Two!
00:40:18One!
00:40:19That's it everybody!
00:40:21Hold on!
00:40:21Two!
00:40:24One!
00:40:25Two!
00:40:29Two!
00:40:31I don't think I think it looks really elegant I think it looks quite fine
00:40:38dining-esque hopefully there's enough in there for them to taste I think I've got
00:40:44a good chance of getting tasted looking around it's different enough so hopefully
00:40:47that helps it to stand out a little bit if the flavors and everything are there
00:40:50we might be up the top but honestly it's really hinging on these tamales being
00:41:03cooked dim sum lim is in the house and we tasked you to cook a dish with a steamed
00:41:08element in it first dish is
00:41:14dot
00:41:23what have you made today I've made chicken momos it's a Nepalese dumpling
00:41:28and then I've made tomato chutney kind of curry sauce and then a chili oil as well
00:41:35for on top
00:41:38shall we do it yes
00:42:10that skin is perfection you can see through it
00:42:14the filling on the inside makes it super meaty and it's still juicy it's
00:42:19just a very meaty dumpling and I thought it would be dry when I saw you cooking up
00:42:23there but because your sauce just complements it so well and it's not too
00:42:27thick not too thin it just covers it after you've taken a bite
00:42:34so you've done a great job thank you they are delicious the texture of your
00:42:43filling is absolutely spot-on I love that you listened as well and you took on board
00:42:48that demonstration also the wrappers on that the way they kind of come into that
00:42:53tornado they're as delicious as they are appealing to look at
00:42:58I think you've absolutely smashed this well done
00:43:02dot you just continue to surprise feel like dumplings was a pretty obvious choice to go but
00:43:08then you've just flipped it on its head and given us something that we probably would never expect it
00:43:13you 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
00:43:24right yeah I think every component here does its job really really well
00:43:28it's brilliant it is dot food still
00:43:42next one
00:43:49Annabelle please
00:43:55I am very surprised that I'm being tasted today
00:44:00although I tried to pivot I didn't actually kind of do anything different other than just
00:44:07like serve it in a steamer basket I'm hoping that they can just like enjoy this little one
00:44:14bite wonder but I don't know where this is gonna land
00:44:29you couldn't look any more sauce and sheepish I'm pretty surprised yeah I'm surprised that I'm
00:44:35getting tasted but pleasantly surprised so Annabelle what is your dish some steamed
00:44:41mussels tossed through an escabeche dressing and then I've got a roasted garlic aioli and some crisps
00:44:50the 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 steam my sauce 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 situation
00:45:29they are cooked properly yeah I think the muscles are actually done really well I think they're
00:45:34perfectly cooked and I found them really flavorful there was just this really light lovely kind of
00:45:40zinginess and freshness to the muscle and then the chips were really crispy and then with your steamer
00:45:48basket yeah this I think there's an idea there somewhere you know for you to rework like the
00:45:57steaming element is like yeah you know you steam the muscles can you tell because I was just like
00:46:02all right must make it steamier full respect I think it was a pretty cheeky move and I don't mind
00:46:09it
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 to steam with a
00:46:30dill and basil moose on top and a charred capsicum sauce there's like a lot of technique going on here
00:46:37both with the moose on top of the trout and also the sauce you can definitely taste the complexity of
00:46:43you nursing that thing from basically the start to the finish cut I've made a prawn moose valentine
00:46:50wrapped in the zucchini steamed lobster tail and chard capsicum sauce oh look at that pickable your
00:46:57balloting I think you've done an amazing job actually your mixture is fantastic your lobsters
00:47:03is steamed so perfectly you make me happy thank you I made a banana leaf steamed kingfish cashew rice and
00:47:14a
00:47:15mango chutney I love your masala I think the mint in that it's just really lifted everything you've
00:47:21also thought about the balance there adding that sweet mango really rounds out the acidity in your
00:47:26dish and just makes it a joy to eat mint I've made otta otta so it's a spice fish custard
00:47:36as you 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 smart version a very home-cooked version that's not so intense I think the flavors
00:47:48are perfect but the fish is a little bit dry should have been a little bit fattier fish other than
00:47:54that
00:47:54beautiful dish next dish we'd love to taste is Casper's here my name super excited I'm really proud of this
00:48:06dish so I just want to go up there get that feedback and hopefully get that shot immediately today
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 got a horchata custard on the side and a
00:48:36compressed pineapple salsa should we taste Joey oh the little babies
00:49:13casper because you have been so inventive I don't really have any point of reference for this except
00:49:20to say that it's absolutely delicious this is unbelievable I friggin love it I think it is
00:49:28just genius the way you've combined these flavors together you've got kind of comforting milky flavors
00:49:36with the toastiness of the coconut and then these little pangs of sweetness sourness and char from
00:49:43the hibiscus and the pineapple put together this is honestly a match made in heaven I'm obsessed with
00:49:50this dish I think you did such a good job I think the beauty of you in this competition is
00:49:56you have
00:49:56this knack of being able to use super clever you know and come up with really original ideas but then
00:50:02also your execution on those ideas you could go anywhere oh yeah thank you I'm feeling stoked after
00:50:12hearing the feedback it's extremely validating and I think I do have a real good shot at immunity today
00:50:18thank you well done next up
00:50:25finish
00:50:35steaming is not my preferred way of cooking but this dish brings a lot of nostalgia to me and I've
00:50:41elevated
00:50:42it in ways that I normally wouldn't so I really hope the judges see the amount of thought and creativity
00:50:47that I've put into this dish
00:50:56okay
00:50:56Vinny what'd you cook today I've made a steam snapper on a sicilian sughetto with some fried
00:51:03coverland arrow and a burnt orange oil what was kind of the plan of attack when you realized that you
00:51:09you know had to cook it out of a steamer basket yeah well the only things I've really had frozen
00:51:14dimmies out of a steamer basket so uh not really my forte of cooking um but I thought you know
00:51:21what
00:51:21nostalgia week really this dish reminds me of like a dish when I was a kid that my nonna would
00:51:27cook in
00:51:28like a sauce that'd be poached in the sauce yeah so it's like a similar way of cooking it and
00:51:33the
00:51:33flavors are very nostalgic for me I love that you've got a connection to the dish and I'm looking
00:51:38forward 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
00:52:01nothing for me the fish was great
00:52:04using the kale good chose nice and crispy we love the way you are so just keep going thank you
00:52:11my twin
00:52:14from another country
00:52:16I love the sauce I love the tartness from it the capers in there little pops in the sauce
00:52:22it's pretty nice fish is steamed perfectly I think the dish is very well balanced in flavor
00:52:27we do good yeah the the brief was to steam this thing and you've tied in nostalgia as well so
00:52:34you 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
00:52:46next up
00:52:52grace
00:52:54winning immunity would just be incredible the further we get in the competition the more important immunity is
00:53:01the others are my cakes looking great it's really fun and playful but I really hope it's like light and
00:53:08airy
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.
00:53:54Grace, you are a lean green 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
00:54:13almost a fudginess to it, even though it's really airy.
00:54:15And there's something about the combination of that perfectly smooth lemon anglaise and
00:54:21the basil.
00:54:22I adore it.
00:54:25Steaming is such a delicate process.
00:54:27I think you've really nailed this one.
00:54:30I would have never thought to use basil for a sponge cake, but using basil and I can just
00:54:35taste that hint of it at the end, and that sponge is just so soft.
00:54:40I can see why you went through three batters to get it perfect.
00:54:44But you've done an amazing job.
00:54:46It's perfectly balanced for a steaming challenge.
00:54:55The last dish we'd like to taste belongs to...
00:55:04Aaron!
00:55:11With it being the final tasting, I'm really hoping that each morsel packs flavour.
00:55:18Ooh la la.
00:55:20As we say in English, this is going to be tough to portion.
00:55:24Sorry.
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
00:55:37even crispy.
00:55:39So do you think this is going to be good enough?
00:55:55Aaron, what have you made?
00:55:57I've made a fish roulade with snapper and a prawn fast.
00:56:01I've wrapped it with a pickled daikon, and I've made a clam and prawn head butter sauce
00:56:06with herb oil on the side as well.
00:56:11It's down to the taste, the flavours, and the texture between all of them.
00:56:20So good luck to you.
00:56:21Thank you, sir.
00:56:46You're welcome.
00:56:51you are very driven aren't you yes I can see that I can see you what you really want to
00:56:58become a chef
00:57:03well I think on the front of me I can see a chef this is unbelievable honestly
00:57:18it is remarkable the way you manage to prepare this look I'm becoming emotional now there is three
00:57:26elements into your lab which is not easy to get it cooked on time with the moose and the fish
00:57:31and
00:57:32you still manage to do a fantastic job the prawn in the middle tastes superb is cooked perfectly
00:57:37your sauce off you can actually count every single prawn heads how happy they were to be
00:57:46into 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 experience pretty big when like
00:58:00you know Jean-Christophe who made a career out of French technique he's a Michelin star chef he's
00:58:06seen 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
00:58:24like French base of the sauce with the clams and the prawn heads as well and then hitting it with
00:58:30the
00:58:31Shaoxing wine is like that's you that's your personality who you might become if you continue
00:58:36to execute dishes like this is a very very very good chef you know you've got the French in there
00:58:43you've got the Chinese in there and for me that's one of my favorite types of cuisines ever I think
00:58:49the dish is actually it's very well balanced you've got the spice you've got the prawn heads which is very
00:58:54very aromatic and after you swallow it all after you've finished it you've got that hit of scallion
00:59:01oil that just pokes your tongue and I think that dish is amazing thank you so much we're doing now
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
00:59:34thank you for bringing your expertise and yum yum
00:59:38to the master chef kitchen
00:59:47it was a few of you who really impressed us but we could only choose two
00:59:58first top dish belong to
01:00:06dot
01:00:12your momos were amazing and your sauce was beautiful congratulations thank you the second top
01:00:22dish was very hard to choose but then it came down to the one who used the most techniques
01:00:34Aaron
01:00:39your fish blood was still perfectly and the flavor was fantastic
01:00:50dot Aaron you're both safe from tomorrow's elimination you'll be watching from the gantry
01:00:56safe as houses unfortunately the rest of you will be fighting to stay in the competition go home get some
01:01:03rest and we will see you for a massive elimination tomorrow good night
01:01:12good night
01:01:14good night
01:01:16good night
01:01:18good night
01:01:18good night
01:01:20good night
01:01:20good night
01:01:20good night
01:01:21nostalgia week continues with a family tree
01:01:25that brings a flood of emotion my dad's enough for so he passed away a few years
01:01:35but also a twist
01:01:39he will be giving the top dish
01:01:41he will be giving the top dish $10,000
01:02:09good night
01:02:09good night
01:02:09good night
01:02:09good night
01:02:09good night
01:02:10You
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