- 4 weeks ago
.S18E16
Category
🎥
Short filmTranscript
00:01Previously on MasterChef Australia...
00:05Please give it up for Catherine Zag!
00:08Victoria Vidal!
00:10Come on!
00:12Viral Wonders Week brought inspiration that was off the charts.
00:18Whoa!
00:20And a pop-up stall challenge...
00:23Here we go!
00:26...was their massive service debut.
00:28Never really cooked for a lot of people before.
00:31The viral vibe was infectious.
00:34Oh, yeah!
00:36I flippin' love this dish so much.
00:39That is legit, tasty, proper viral food.
00:42There is actually a party going on in my mouth.
00:44It's a discotheque in my mouth.
00:47And while the first immunity pin of the season went to Jackie,
00:52we also had to say goodbye to Alita.
00:55Whatever is waiting for me on the outside of this room,
00:58I welcome that with open arms.
01:01Tonight, what happens when you mix a mystery box,
01:06a medley of spices,
01:08and a marvelous megastar.
01:11Oh, my God!
01:29Let's go!
01:31Go!
01:33Go!
01:34Hi! Welcome back, everyone!
01:38It's Mystery Box Day.
01:39That is a big mystery bar.
01:42Wow.
01:44What's all that stuff at the front?
01:46Oh, spices!
01:48Oh, it's like a spice market.
01:50Oh!
01:51Wow!
01:53Spice market!
01:55Woohoo!
01:56I can smell spices.
01:58Smells amazing.
02:00Smells really good.
02:01It's so pretty.
02:03Wow.
02:07A mystery box with spices.
02:10Wow.
02:12I'm super excited.
02:14It feels like heaven.
02:17Before we start,
02:19a big congratulations to Dot for getting married!
02:28Best day of your life, right?
02:29Best day.
02:30It was so fun.
02:31Great weather.
02:32All the family was there.
02:34How was the food?
02:35The food was good.
02:36Yeah!
02:37Which was my main priority.
02:39So...
02:40Well, besides, yeah.
02:43Now, it's the start of a brand new week,
02:46and what better way to do that than with a mystery box.
02:49Yes!
02:50And these amazing spices.
02:53This display could be straight from a souk in Marrakesh,
02:56a bazaar in Istanbul, or a spice market in Delhi.
03:01This week, we're going on a culinary journey around the world.
03:06Ooh!
03:09To kick off an epic week, we need an epic guest.
03:16Today's guest is a culinary explorer,
03:20learning about unique food traditions
03:23and creating extraordinary dishes
03:25in some of the world's most breathtaking locations.
03:30He opened his first restaurant 50 years ago
03:35and has not looked back.
03:37Whoa!
03:38One of the most recognisable TV chefs
03:41around the whole world.
03:43Rick Stein.
03:44Rude!
03:46Global food icon, friend of the show,
03:49it is Rick Stein!
04:02Oh, my God!
04:03Oh, my God!
04:05It's Rick Stein.
04:06I cannot believe it.
04:08I'm a huge fan of Rick.
04:10His curiosity in culture really influences the way that he cooks,
04:15and personally, it's really influenced the way that I cook as well.
04:18So, I think he's the, like, perfect choice for today's challenge.
04:26Rick, welcome back to the MasterChef kitchen.
04:28So, it feels like home.
04:30I've been here that many times.
04:33How have you been, and more importantly,
04:34where in the world have you been?
04:36Well, actually, I've been a lot in Australia of late.
04:39I've made a series in New South Wales last year
04:42and just opened a restaurant in Coogee Beach in Sydney.
04:46So, never thought I'd open another restaurant,
04:50but it's just that Coogee Beach is so special.
04:55Pat, this is a big moment for you, it feels like.
04:59When did you first start watching Rick Stein on the box?
05:04Oh, as long as I can remember, like, huge Rick Stein fan.
05:06Like, number one.
05:07You feel like you're getting the real Rick and not a TV version.
05:10It's a real person.
05:11So, yeah, amazing.
05:12Min, what about you, mate?
05:14I love Rick.
05:16Like, I've watched so many of his shows.
05:18Like, travels through India, through Southeast Asia, into Malaysia.
05:22The favourite dishes I love to cook is that masala goat curry.
05:27I've cooked it for people, and they absolutely love that dish.
05:30Fabulous, fabulous.
05:32I can just tell how inspired each and every one is,
05:36and that makes it for good food.
05:39OK, guys, it's time to head back to your bench.
05:42Yes, yes, yes.
05:44Yes, yes, yes.
05:44Shall we?
05:44Shall we?
05:45Shall we?
05:46Shall we?
05:46Shall we?
05:46Shall we?
05:50It's very big.
05:52What's in the box?
05:54Are you ready?
05:56Yes.
05:57You can lift your leads now!
06:01Yeah!
06:03Yeah!
06:05Wow!
06:08Okay, okay.
06:09Oh-oh.
06:12Okay.
06:12Okay.
06:15Oh, my God.
06:17Wow!
06:20Look at these crabs.
06:25That looks great.
06:26Doesn't it look beautiful?
06:28Well, obviously, had to choose some lamb.
06:30It's Australia, after all.
06:32And I particularly like four-quarter chops.
06:35I had to have a little snapper.
06:37Oh, yeah.
06:37And I just say that this is what I would call a one-person portion.
06:41So, be cautious if you're going to fillet it.
06:44I'm not saying don't, but that on a plate is quite special.
06:49Beautiful.
06:49Flues from a crab.
06:51What you call zucchini, what you call courgettes.
06:53We've got the flowers as well.
06:55We've got some new potatoes.
06:57And I feel very proud of this, but you call this English spinach
07:00here in Australia.
07:02Some English cheese, I hope you don't mind.
07:04Stilton.
07:06I remember once with a French maitre d' in England.
07:11He said, there's no English cheeses on your cheese board.
07:13He said, that's because we don't like them.
07:16Some chickpeas.
07:18Some passion fruit.
07:19And, of course, mango.
07:21My wife always says, you never knew about mangoes
07:24till the Aussies started telling you about them.
07:26There we go.
07:27I think that's about it.
07:28Have I left anything out?
07:30I think that's fantastic, isn't it?
07:32Everyone?
07:33It's actually a super interesting mystery box.
07:36There's a lot of different ways I could go about this.
07:38I'm really drawn into the crabs and the snapper,
07:40but I think everyone is also loving the flavours,
07:42so I really need to come up with something that would stand out.
07:46I've just been as generous as I can with these ingredients,
07:49and it's up to you to partner the spices with them
07:53so you can make it subtle, you can make it powerful,
07:57whichever you choose.
07:59Oh, my gosh.
07:59As soon as I see the snapper passion fruit,
08:02I think these are two great building blocks,
08:04and I'm going to start creating something from there.
08:07But seeing all of these spices is quite overwhelming.
08:11I don't cook with a lot of spices, so I'm freaking out.
08:17As with all mystery boxes, you have to use at least one ingredient
08:20from the box to create an amazing dish.
08:23And as a bonus, you have all these amazing herbs and spices.
08:28There are over 120 to choose from.
08:33And you must use at least one.
08:37Pantry and garden are closed,
08:38but you of course have your underbench staples
08:41to help bring everything together.
08:42You have 75 minutes to cook anything you like from anywhere in the world.
08:49We'll be tasting the 12 most appealing dishes today.
08:54With Rick's help, we'll be choosing the top four dishes.
08:57Whoever cooks them will be immune from tomorrow's elimination.
09:02I know it's super important to say out of elimination,
09:05especially with an immunity pin.
09:07I don't want to be faced with that decision to have to play it.
09:09So I would love that immunity.
09:12Well, everybody, your time starts now.
09:17Here we go.
09:24Wow.
09:25We're going Mexican.
09:27Coriander, where's the coriander?
09:31They're all spread out across completely different parts of the table,
09:34which is quite exciting.
09:35Yeah.
09:37The question is, how many spices will Carnica take?
09:41At least eight.
09:43Herbs and spices, more.
09:44Coriander, um, cumin seeds.
09:48Uh...
09:49I'm getting really excited for Around the World Week
09:51because I love backpacking.
09:52And with the spices,
09:53I feel like I'm in some giant market overseas.
09:56I absolutely love this challenge.
09:58Let's go!
10:00Woo!
10:03Miranda.
10:05I'm like, you know, I'm a typical white girl.
10:07I wasn't brought up cooking a lot of spices at home,
10:10but now I love cooking a whole range of different cuisines.
10:15So, today, I'm drawing on a recipe that I've made in the past,
10:19and I know that it heroes a bunch of really delicious spices.
10:22Hi, Annabelle.
10:23Hi, Rick.
10:24Hi, Andy.
10:26Sorry.
10:26I'm happy to play second fiddle today, don't you worry.
10:29Uh, Rick fan?
10:30Huge!
10:31Yeah?
10:31I love your approach to seafood, but I'm not cooking seafood today.
10:36Good!
10:36Good!
10:37So, I'm kind of going back to what I know, and what I know tastes good.
10:41Um, so, I've made a rough path, so I'm going to bake it and do, like,
10:44greens on the bottom with, like, a chamola sort of spice paste,
10:47layer some potatoes on top, fold it, bake it like a pie galette thing.
10:50Yep.
10:51Yeah.
10:52I think it's clever, because you're sticking to what you know.
10:55Yeah.
10:55You know?
10:55Yes.
10:56It is simple.
10:59Yes.
11:00With simple food, it has to be done perfectly.
11:02Okay.
11:02Just got to pull this off.
11:03Great.
11:03I will.
11:04I will.
11:04There you go.
11:05There you go.
11:07Thanks, guys.
11:07Good luck.
11:08Although my dish is a little simple, it's got this chamola paste,
11:12which is, like, super spice-forward and really fragrant.
11:15It's got some paprika, some chilli, some sumac, cumin,
11:18and the stalks from the spinach.
11:22Hopefully, the combination of flavours that I've chosen today
11:25is enough to make the judges taste my dish.
11:28I want to win every day, but especially today.
11:30I want to impress Rick Stein.
11:36Oh, yeah.
11:37It's Around the World week, and that is banging,
11:40because that's an opportunity to show how I've grown up.
11:43Iru, paprika, garlic, onion.
11:45I'm Nigerian, so how can I show off some of those big flavours
11:48and those delicious concoctions that we have?
11:53Hey, Halalu.
11:54Hey, Halalu.
11:55What are you making?
11:56So I'm making a Nigerian-style nam potato pie
12:00with a mango chutney.
12:02Oh, wow.
12:03Back home, pies are, like, hand-held.
12:05Mm-hm.
12:05You know, in that kind of, like, almost patty shape.
12:07Right.
12:08So tell us, did you manage to find your treasure of Nigerian spices?
12:13Yeah, I did find the Iru's in there, you know,
12:16getting cooked down with the lamb.
12:19Iru is a, like, fermented locust bean,
12:22so it's really punchy, kind of a little bit funky,
12:26so I'm hoping for some of that flavour to definitely come through.
12:28This one is really important to you with all those spices.
12:31Yeah, exactly.
12:31Just got to get it right.
12:33Amazing.
12:33We're looking forward to trying it.
12:35I've made these pies before at home.
12:37You know, I make them really well.
12:38Probably enough.
12:39It takes me, like, a couple of hours at home,
12:41but I've got 75 minutes here,
12:44so I have to cook the lamb,
12:46and then go do the potatoes.
12:48Then go do the pastry, make sure that's right.
12:50Finally, I'll have to come together
12:51and cook one more time in the oven,
12:53and I think I can do it if I move fast.
13:00Whoo!
13:02I was happy when I walked in and saw all the spices
13:05and smelled it.
13:05It smells amazing.
13:07So really inspired today.
13:08Hey, Min, how are you going?
13:09I'm good, how are you?
13:10Okay, tell me what you're making.
13:12So I'm making crab curry.
13:13Yes.
13:14So Malaysian-style, like, Southern Indian crab curry.
13:16Amazing.
13:16And I'm going to make, like, a spiral black bread,
13:19almost like a spring onion pancake.
13:21Okay.
13:21And I'm going to put the spinach in there.
13:24Okay, okay.
13:24Are you excited?
13:25I'm very excited.
13:26Rick Stein's here.
13:27I love him.
13:28And he just loves good food.
13:30Yeah.
13:30You know, authentic good food.
13:32Yes.
13:32And that's what I love about it.
13:33Yeah, yeah.
13:33I think you're in a good space today.
13:35I am.
13:36I cook at home for myself and my wife and friend all the time.
13:39So fingers crossed.
13:41Good luck.
13:41Thank you both.
13:43Making my spice taste, I want it to be spicy now
13:46and a good balance of salty, sour and just a bit of sweetness.
13:52So I'm using a ton of spices today.
13:55In total, that's like eight to ten of them.
13:57I remember what they all are.
13:59I think I do pretty good curries.
14:01No one has complained about my curry before.
14:03So I think I have a bit of an advantage today.
14:10Time's flying.
14:11You have less than an hour, 55 minutes to go.
14:16I love using the shells of craft.
14:19Lovely flavour.
14:20I cannot believe that Rick is here.
14:23It's so surreal seeing him in person.
14:25Would you recommend a jus or more of an oil?
14:27He recommends you make that decision.
14:30Growing up, I watched all of his shows.
14:33Where are your family from?
14:35Sicily.
14:35Oh my gosh.
14:36Yes.
14:36Great, great respect.
14:37It was such amazing sources of inspiration to just like be a better cook.
14:42Rick is a lover of simple food.
14:45I eat temptation.
14:46I eat temptation.
14:47I eat temptation.
14:47Sound like a gospel.
14:49Try.
14:51He's an absolute idol of mine.
14:53I just really want to impress him.
14:56There we go.
14:58I'm going to do a butterflied snapper crumbed with breadcrumbs, pureed English spinach and zucchini flowers as well.
15:07Oh my God.
15:08Of course, in a mystery box to do that, I don't have breadcrumbs, so I've got to make some bread
15:12first.
15:13On top of that, I have to butterfly and de-bone the snapper.
15:17That is what's going to take the most time for me today.
15:20I'm so worried about bones.
15:23It's already been 20 minutes and it's taken me so long to butterfly this fish.
15:28What's going on here?
15:30It seems so ambitious, but this is like probably my one and only chance to cook for Rick Stein.
15:35G'day Grace.
15:36Hi.
15:37Hello Grace.
15:38You got the old pin bone.
15:40It's happening.
15:41It's going to happen.
15:42I'm just so, so worried about time.
15:56What's going on here?
15:58I've been ambitious, but this is like probably my one and only chance to cook for Rick Stein.
16:03It's not my prettiest work, but that's okay.
16:06So I have to move on and hope there are no bones in this fish.
16:10That time has gone so fast.
16:13My plan is to crumb the fish in a breadcrumb, but to do that, I've got to make some bread
16:18first.
16:19I'm going to flatten the dough out into sort of a pizza-esque shape.
16:22And I'm going to use a pizza stone just so that it can cook much faster.
16:27It's very risky, but I really want to impress the judges, Stan.
16:30I really want to do well for Rick Stein, but also to be safe from tomorrow's elimination.
16:38I'm feeling so happy looking at the beautiful ingredients that I've got at my spices.
16:43Oh, my God.
16:44I can't tell you how happy I am.
16:46I think it means so much to get tasted today because it's like when you think of India, you
16:50think of spices.
16:51You think of abundance of flavours.
16:54And if I'm representing something, I'm going to do justice.
16:59Hi, Kanika.
17:01How are you?
17:01I'm good.
17:01You've got more spices here than there were mystery box ingredients under that lid.
17:05What are you cooking?
17:06So I'm doing a South Indian keralite fish fry.
17:12Oh, delish.
17:12So I'm going to serve it with mango pachari and then I'm going to do the flatbread.
17:17I think what is going to be most important here and where our expectations are for you is immaculate spice
17:23work.
17:23Yeah.
17:23So do whatever you need to be able to focus.
17:25Yep.
17:27Normally spices, it's something that you would never get in a mystery box.
17:32So I'm feeling pretty confident.
17:34I've got my mango pachari cooking and my flatbread dough resting.
17:39Now I'm going to lather my fish with all the spices.
17:42And once it's properly marinated for at least like 10 to 15 minutes, then I'm going to deep fry the
17:48fish.
17:49Oh, my God.
17:49I'll be jumping with joy if I come to top four dish because I'm a big fan of it.
17:55Yeah, I feel like I'm in my zone right now.
17:59Oh, I am feeling a little bit overwhelmed.
18:02Surprised to see all the spices in the kitchen today.
18:05Oh, I'm like not entirely sure where this is going to take me.
18:09Today I'm making whole baked snapper.
18:12We're going to make some passion fruit butter sauce, some potatoes and some pickled courgette.
18:19My pickles are pickling.
18:21But for today's challenge, we also need to use at least one spice.
18:26Okay, what kind of spice?
18:29Growing up in Estonia, I didn't get to experience many different cuisines.
18:34So I don't cook with a lot of spices.
18:37There's like 200 spices.
18:39And I'm trying to figure out what works with passion fruit.
18:42Ooh, parsley.
18:44Then I see there is some Italian dried herbs.
18:46So it takes some parsley, rosemary, oregano.
18:50I'm going to mix that for the fish marinade.
18:53I love that.
18:55I cut through the flesh to make sure the flavors really penetrate the fish.
19:00And I'll put it in the oven.
19:01I'm feeling good.
19:02I really love the flavors of the dish.
19:04I think it's kind of like a little hum of spices here and there.
19:10Smells good.
19:11Some good ideas?
19:12Yeah, yeah.
19:13It's fascinating, really.
19:17We've got something good going.
19:19I'm super excited for Rick Stein's mystery box.
19:21He's known for his seafood dishes.
19:24So, instantly I'm really drawn into the crabs.
19:29But seeing everyone else is cooking protein,
19:31I realise that it's my chance to do a dessert.
19:34Hi, Kasper.
19:35Hey, how are you guys going?
19:37Hi, Kasper.
19:38How do you feel about cooking for Rick Stein?
19:40Oh, super excited, yeah.
19:41I feel like I came out of the womb watching your videos.
19:44Oh, my gosh.
19:45Yeah.
19:45I've been around for that.
19:46You've been around.
19:47Yeah, yeah.
19:48So, what are you making?
19:49I'm doing dessert.
19:50So, I've got a chilli mango ice cream on here.
19:54Right.
19:55Passion fruit granita in the blast chiller.
19:57I've pickled some of the mango peels as well.
20:00Have a little bit of a garnish on top.
20:01Yeah.
20:02I'm just going to make a little tamarind, caramel,
20:05passion fruit sea, crumb.
20:07So, yeah, I think I'm pretty good.
20:10What do you think, Rick?
20:11Well, I just love dessert.
20:13Is there anyone you've seen so far?
20:14Yes.
20:14Oh, wow.
20:15So, great.
20:17Well, Rick's excited, so you're on the right track.
20:19Good luck.
20:19Thanks, guys.
20:21Today, I'm taking inspiration from Thailand or Southeast Asia,
20:24where you do get these sweet sort of salt chilli numbers
20:28to go on your fresh fruits.
20:30So, I want to be balancing the heat of the chilli
20:33while still keeping it all really bright, zingy.
20:37There is a bit of a puzzle here.
20:38So, I want to make sure that I'm tasting every element
20:41so I can put together the perfect dish.
20:43It's nice.
20:44That's the granita.
20:45Yeah.
20:45You're officially halfway there.
20:4837 and a half minutes to go.
20:52Wow.
20:57Everything is very specific today.
20:59That's how I want it.
21:03Dear Lord.
21:05Did that happen?
21:06You always bloody flustered.
21:07You always do very well.
21:08My dish is a silt and spinach stuffed zucchini flour
21:13on a chickpea spread.
21:17Come on.
21:18Oh, my God.
21:20You all right?
21:20It's banging.
21:21Banging?
21:22Good.
21:22Good.
21:22My plan is to make a Sri Lankan vibe fish curry
21:26served with some lightly spiced fried potatoes
21:29and the zucchini flour.
21:31We're in cooking in close quarters here, man.
21:33Yeah, as usual.
21:34That's what we do.
21:37Oh, why do you drip so slow?
21:39I'm making a Qingjian lamb noodle soup
21:43with kind of like grilled lamb on top.
21:45I'm going to cook it until I have to plate it.
21:47You know, that's the only way
21:48that I'm going to get maximum flavour.
21:49I'm going to put it together.
21:51It's a pastry solid.
21:55My North African potato and spinach pie is coming together.
21:58I've made my own rough puff pastry.
22:00I've got that spiced spinach
22:02and then I'm going to finish it
22:03with little bits of potato over the top.
22:05Good.
22:07It's just like a little pastry galette, right?
22:09I don't want to talk it down, but like, you know,
22:11it's not the most exciting dish.
22:12Vegetables have a reputation for being a little bit boring.
22:16So that's kind of playing in the back of my mind.
22:19Sorry.
22:23I may have played it a little bit too safe today.
22:26I don't know if I've done enough to impress the judges.
22:33We've only got 30 minutes to go.
22:35And so I need to think about a way that I can make this pie more appealing.
22:41I'm going to try and make a ricotta just to like sort of add a bit of like a fatty
22:46element to it
22:47and then make a nice little passion fruity sauce sitch.
22:50See if that goes.
22:52And then I'm just going to try and make it as pretty and as yummy as smelling and looking as
22:57possible
22:57so that when they walk past they're like, oh yeah, I want to taste that.
23:00It's very wet.
23:04Five minutes.
23:05I love this challenge.
23:06I love when we're wearing a white apron and there's no like really negative consequences.
23:09I'm trying some flavours I've never like combined before.
23:11So I'm like, oh, hopefully it works.
23:14I'm going to do an eclair with a cardamom and a vanilla cream.
23:16Gosh, you get a good workout in this kitchen, don't you?
23:19A mango compote and then if I can make it work, a rose petal cream on top as well.
23:28Vinnie.
23:29Hello.
23:29What's going on?
23:30So today, yeah, I'm doing like a Middle Eastern spiced lamb.
23:34Made some tahini with some white sesame seeds
23:36and I've got some chickpeas boiling to make some hummus
23:37and maybe make a passion fruit molasses type of vibe.
23:40I like this.
23:41It's the strength.
23:42Yeah.
23:43It's thinking it through.
23:45Yeah.
23:45With no panic I could say.
23:48It's pretty important.
23:49I stay out of elimination.
23:50I don't want to have to face the decision of using my pen or not.
23:53I would rather just rest easy.
23:55So I am doing a choux pastry with some wattle seed, some mango and passion fruit.
24:02Oh, it's like a flower shape.
24:03Yeah.
24:03Sick.
24:04You do not want to be in that elimination tomorrow.
24:07You have 25 minutes to go.
24:15Is that the one?
24:2025 minutes to go.
24:21The lamb has finished in the pressure cooker.
24:24Spot on.
24:25My short crust is good to go.
24:26And so I want to start to assemble the handheld pies.
24:30Pie needs literally like 23 minutes, I would say,
24:33which is in one minute's time.
24:34So it's very, very, very tight.
24:37Gosh.
24:38But I check on the potatoes and they aren't cooked all the way through.
24:42Ah.
24:44I'm in trouble here.
25:00Ah.
25:02I know I'm running out of time here.
25:03And I need to get this pie in the oven.
25:06But the potato's still going.
25:07I need to pivot.
25:10I decide to fill the pastry with just lamb.
25:14Very, very, very tight.
25:16I get my pie in the oven and I just hope against all hope that it cooks.
25:21I'm going to leave my pies into the very last second.
25:24Make sure they get on the plate for sure.
25:26And then I'm going to rethink how I incorporate the potato.
25:29So I might just do it as a bit of a messy eat or go on top.
25:31I decided to make the potatoes part of the chutney to keep that sweet and salty flavour combination.
25:37I'm hoping that it still tastes like all the classic Nigerian pie.
25:45Oh my god, it's so exciting to have Rick Stein.
25:47I've been watching him since I was a kid.
25:49I'm going Mexican today.
25:52So I've cooked the lamb.
25:53We've got some roasted chickpeas.
25:56Tocillas.
25:56Passion fruit sour cream.
25:58Yeah, it's a fun day in the kitchen.
26:00The bill is a spice, hey?
26:02Yeah.
26:03I want to be creative today because only a few dishes get tasted.
26:06So I'm going to be going with a mango and cardamon custard.
26:10Passion fruit creme patte.
26:12And I'm going to serve it in basically the mango skin that's going to be frozen.
26:16And hopefully I can turn it into a creme brulee at the end.
26:21Petro.
26:22Hi, how's it going?
26:24I'm making lamb cigars.
26:26And I'll serve it with the sumac and mayonnaise.
26:29Okay.
26:30You're making your own filo.
26:31Yeah, yeah, yeah.
26:32I make my own filo dough.
26:34But the filling is definitely a Middle Eastern vibe.
26:36I like it.
26:41Woo!
26:41Oh, man, that looks epic.
26:44I think today is just cooking things that I love to cook and I love to eat.
26:48So I'm quite confident.
26:52I'm taking a lot of time to nurse the curry, adjusting the flavours, the saltiness, the sourness.
27:00The crab is cooking in the curry and then in the meantime I'm also working on a flatbread.
27:08The spiralling and the melted butter between the layers will create a very flaky flatbread so you can mop up
27:16that curry sauce.
27:17Like it's rich time.
27:18I really want him to taste my food and he loves his curries.
27:23So hopefully I'll get tasted today.
27:25Hot, hot, hot, hot, hot, hot.
27:27Okay, guys.
27:28You have 15 minutes to go.
27:31All right.
27:36It's out of my comfort zone today with all of these spices.
27:39So I've stuck to my strings.
27:43Italian coastal flavours.
27:45My fish is in the oven.
27:47My potatoes are almost ready.
27:49I'm going to use fennel salt to take it on a whole another level.
27:53Okay.
27:56And now I'm making the passion fruit butter sauce.
27:59I want it to be very fresh and vibrant, something that will help lift the whole dish together with the
28:06fish.
28:06We don't really have any lemons and limes, so I'm kind of trying to infuse a bit of acidity into
28:13passion fruit.
28:13I think it's going to be quite tough to balance it and make it really impressive.
28:17But if I can pull that off, I think I might be one of the top dishes.
28:26Indians never say no to spice, so I love this challenge.
28:30I've got my fish fried and I've got my mango pachiri done.
28:35I'm just going to straight pop to the curry now.
28:38For my spinach curry, using the spice mix that I've used for my fish.
28:42So I've got tamarind, asafoetida, the mustard seeds and the chili balls.
28:47It's going to be an earthy kind of flavour, which is going to bring this dish together.
28:53I know that Rick Stein loves Indian food, especially when it has to do with spices.
29:00Also, I think making a curry is the best way to get tasted.
29:07That looks good.
29:08I'm feeling really confident.
29:10All the flavours in my dessert are like exactly how I want.
29:13Nice.
29:13The green mango powder has made the crumbs really zingy.
29:16It's almost like sherbet.
29:17Though it goes perfectly with the heat of the chili in the ice cream and the freshness of that passion
29:21fruit, granita.
29:24Final thing I need to finish is my tamarind caramel.
29:28It's worked for me really well before with Jimmy Barnes' cook.
29:32The tamarind kind of brings this tar acidity and some nice bitter notes in there as well.
29:38It'll be really nice and balanced.
29:42It's a really unique dish.
29:44And because the judges are only going to taste 12, I'm hoping it stands out.
29:54Really going to pick up the pace.
29:56I am really excited to cook for Rick Stein.
30:00I've got my spinach on the plate and my bread crumb is ready.
30:04To be honest, I'm so worried about time.
30:06You've got to hurry up.
30:08Only five minutes to go.
30:10Let's go!
30:12Oh my God.
30:13I am freaking out.
30:15I still need to cook the fish.
30:19This is not going to cook.
30:28Oh man.
30:30It's disgusting.
30:31If I don't get this dish cooked, I basically don't have a dish.
30:34Hurry up, hurry up, hurry up!
30:45This is not going to cook.
30:52I am freaking out.
30:58Oh my God.
31:00Okay.
31:01It would just be so devastating to serve Rick Stein raw fish.
31:05I would just be so heartbroken.
31:11Trust me.
31:12You want a top four dish?
31:14You've only got two minutes to go.
31:19Brilliant.
31:20Oh man.
31:28Fish is done.
31:29Whoo.
31:32It's time to get my pie out of the oven.
31:34I hope it was enough time to get the cook right on them.
31:37I've got the potatoes in there.
31:39Chutney.
31:39It has that sweet and saltiness.
31:42What I was going for.
31:45I'm just hoping that I have done enough.
31:53Yeah, we'll see.
31:55Quick, quick, quick, quick.
31:57Time's ticking down.
31:58Whew.
31:59My pie is going to come out of the oven at the final moment.
32:03I've got like a little jug of my passion fruit juice on the side and then my ricotta.
32:08It's super smooth.
32:09It's a little bit looser.
32:10Consistency.
32:11But that's what I was going for.
32:13I just hope I've done enough.
32:16Get it on the plate.
32:1730 seconds left.
32:19Come on.
32:21I think it's alright.
32:32I just am really worried the fish isn't cooked.
32:34I think we could be just there.
32:39Okay guys.
32:40Ten.
32:42Nine.
32:43Eight.
32:44Ten.
32:47Two.
32:49Five.
32:50Four.
32:52Three.
32:53Two.
32:55Four.
32:56Four.
32:56Four.
32:56Let's see everybody.
32:57Hold on.
33:03How do you feel?
33:07I'm feeling great.
33:08I love my dish.
33:10Of course I want to be tasted.
33:11I want to go have a little chat with Rick Stein.
33:14So hope it all works out together.
33:16Hope they love it.
33:18I'm pretty stressed.
33:21I really don't know if it's cooked or not.
33:29We are looking for the top four dishes to be saved from tomorrow's all-in elimination.
33:35And in saying that, we're only tasting the 12 most appealing dishes.
33:44The first dish is Gaspar.
33:50I'm really, really proud with what I've put up.
33:53This probably could be one of my most unique dishes in the kitchen so far.
33:58And so I think I do have a real good shot at immunity today.
34:04Caspar, what have you made?
34:06I've done a mango ice cream with chilli and galangal and a passion fruit granita.
34:12And then I've also got a tamarind caramel.
34:15It's definitely intriguing.
34:17Yeah.
34:31Yum.
34:33What was that, Rick?
34:35Yum.
34:37I just thought it was the cornucopia of delight.
34:41Woohoo!
34:42Thank you, Rick.
34:44I just love the chilli.
34:46That ice cream was fantastic.
34:48The granita was fantastic.
34:50The crumb was fantastic.
34:52And that little bit of bitterness in the caramel.
34:56It's just a very, very lovely food.
34:59Thank you so much.
35:01It is unbelievably, mind-blowingly delicious.
35:08That mango ice cream is so luscious and silky.
35:12And just as you think it's going to kind of ease away, you get the hit of that chilli.
35:17It just ricochets all around your tongue and the roof of your mouth.
35:20And the last thing you get is that heat.
35:22And it's really, really lovely.
35:24It's not overpowering at all.
35:26I would have really appreciated a bigger serve.
35:30There's a lot of ingredients you used in there that are very much part of my childhood.
35:35Like the tamarind and the umcha.
35:37And it reminds me of the street food stuff of, like, dipping fruit into, like, salt.
35:42It had that kind of feel about it, but then in a high-end dish.
35:47I think the thing that is really special about this dish is it is completely original.
35:53It just requires someone with a very unique way of thinking about food to create that.
36:01Come here. I want to shake it.
36:03Oh, I love it.
36:04Like, seriously, bro.
36:06That, like, you win this competition with plates like that.
36:10Like, I'm not joking.
36:13I am astounded that you could do that in our second mystery box challenge with a bunch of random ingredients.
36:26Honestly, like, it's perfect, mate.
36:29And it's so inspiring that we're so early in the competition and you're not only thinking about dishes like that,
36:34but, like, executing it to such a high level.
36:41I can, I can see this is a, this is a big moment for you.
36:44How are you feeling?
36:45Oh, it's crazy.
36:46Like, I wouldn't be, I don't think I'd be cooking dishes like this, you know, a few months ago without
36:51everyone around here as well.
36:53It's very inspiring.
36:54Um, and all the feedback you guys give just over the last, like, few weeks.
36:57I've learnt so much.
37:00Um, yeah, it's, I'm really enjoying being here.
37:04Keep pushing, keep going because, like, tasting that dish, you've got the talent to win this thing.
37:18It's extremely validating to be hearing this high praise from people that I really look up to and respect.
37:24That's awesome.
37:25Thank you so much.
37:26Makes me feel all warm and fuzzy.
37:28And this was really a huge confidence booster that I am meant to be here.
37:33Wow, lucky I have the tissues, hey?
37:34Oh, my God.
37:35I love them.
37:37We'd love to taste your dish.
37:40Olalu!
37:45I'm relieved to have a pie that's cooked.
37:48I had to pivot and make the potatoes part of the chutney.
37:52I'm just hoping that I've done enough with the flavours.
38:07I've made a Nigerian meat pie with a mango and potato chutney.
38:13The spices, I know there's paprika and onion and garlic, some white pepper, ginger and cumin seeds.
38:20I also did use the iru, so, um, that's fermented locust bean.
38:24Okay, let's try it out.
38:25Let's try it out.
38:42Uh, Olalu, I dug the mango chutney.
38:46I thought it went really well with the pastry.
38:48A slight hint of the spices in there was a really delicate touch too.
38:53But I didn't get any potato, so I don't know if that was a good thing or a bad thing.
38:58I got absolutely bugger all meat.
39:02It was just lacking for me, unfortunately, mate.
39:05I think you did need the potato in there.
39:08Because then it would have had that kind of pasty effect,
39:10where that starch was holding all that meat together
39:12and it's still sort of a nice mouthfeel
39:14because it's just a little bit dry
39:16and there's sort of quite a few empty pockets
39:18where there's nothing between the meat.
39:20So it was a shame that you just had to rejig,
39:22but it's still a really commendable little pivot.
39:27I just thought the ratio of pastry to filling was not enough filling.
39:31And I like the mango.
39:33You just need a bit more tart, touch more acidic.
39:37But a nice dish.
39:47Next dish we'd like to taste...
39:53...is Aliano.
39:57I was kind of scared taking up the spice challenge,
40:00so I wanted to play to my strengths and use Italian herbs.
40:05I love the flavours.
40:06I hope I've done enough to win a top dish today.
40:11Well, hello.
40:13I made whole-baked snapper with rosemary, organo, fennel seeds and parsley,
40:21some potatoes with fennel salt, pickled zucchini,
40:27and passion fruit butter sauce.
40:30When I walked in today, I was actually pretty intimidated
40:34because I'm not very used to work with a lot of spices.
40:38So I wanted to make something Italian
40:41and really kind of heroes the ingredients.
40:44I'm really excited to see how this passion fruit sauce goes with the fish.
40:47So shall we taste?
40:48Yeah.
40:48Thanks.
40:53Aliona.
40:54Yeah?
40:54How do you think the fish is cooked?
40:58I hope it's cooked well.
41:01Well?
41:03I'm getting so much joy pulling it off the frame.
41:08Because it is so perfect.
41:11It's getting that absolute point.
41:14Yeah.
41:14Where it's still very full of juice, but it's coming away from the bone.
41:20It's beautiful.
41:20Yeah.
41:20Oh, my gosh, I'm so unhappy.
41:37Well, I thought the potatoes were great.
41:41As soon as I tasted the potatoes, I thought,
41:43this is somebody who knows how to cook, you know?
41:45They're just beautifully flavoured.
41:48The fish perfectly cooked.
41:51And the coating was fabulous.
41:53What I actually really like is you left all the fins on,
41:57and it just looks great.
41:59I sort of thought, why cut them all off, you know?
42:03It's really good.
42:05I agree, the potatoes are unbelievable.
42:08And what is amazing is how you've managed to nail that snapper.
42:14I mean, you can see, this is exactly perfection.
42:19I think your sauce is magic.
42:23It's just so bright and buttery and perfectly silky in its consistency.
42:28And I think that's really clever.
42:31You're honest that, you know, spices aren't really your forte and your skill set,
42:35but you're really good at the F word.
42:40Flavour.
42:42Flavour.
42:43Flavour!
42:44Flavour!
42:44Like, it is effortless to you.
42:46And that is such an advantage in a mystery box challenge.
42:49Once you get the right ratio of like, sauce, fish, potato.
42:54Heaven!
42:55Oh, thank you so much.
43:03Well done.
43:08Next dish, Vinnie.
43:14It's a four quarter of lamb that's been spiced and I've braised it as well and then there's
43:18some hummus.
43:21I wanted this to be good and you've done a really good job, mate.
43:25The lamb is cooked so well.
43:27It is just pulling away from the bone.
43:29The hummus was a genius idea.
43:32Pat.
43:35I've made a whole fried snapper with curry sauce and some lightly spiced potatoes.
43:41That fish, it was just presented so beautifully and the potatoes are amazing.
43:50I'm waiting and hoping to get tasted but everyone's doing like super elaborate, beautiful dishes.
43:56Emily!
43:57Emily!
43:59So I have made a Xinjiang lamb noodle soup.
44:02Noodles were beautifully made, so thin and silken.
44:06The lamb was cooked really beautifully and actually the marinade was spot on.
44:10And I think you can't help but compare yourself.
44:13Right, next one is Annabelle!
44:16Yeah!
44:19I played it safe today.
44:20I still have that self doubt in the back of my mind that maybe I haven't done enough.
44:36Annabelle, what have you made?
44:38I have made a North African spinach and potato pie.
44:44With a loose ricotta and then some passion fruit.
44:48So what spices did you use?
44:50I used, ooh gotta remember them all, uh, paprika, coriander seeds, cumin, chilli flakes,
44:59some sumac and then some parsley.
45:01Wow.
45:02Let's have a go.
45:22Okay, Annabelle, what you did is supposed to be rustic, simple and it is, it's absolutely delicious.
45:35And what amazes me even more is quite light and the middle is tender and moist.
45:44I think I would say it is flawless.
45:48Thanks.
45:50Yes, Annabelle, I really enjoyed that.
45:52It's very vividly spiced.
45:54It tastes like a North African dish.
45:57Oh, cool.
45:58I do think in the absence of lemon, your use of passion fruit works a treat.
46:04So I enjoyed it.
46:05I can imagine having that somewhere in Morocco for breakfast.
46:09Thanks.
46:10The first thing that stands out is that beautiful pastry.
46:12You've made it really well.
46:14It's cooked perfectly.
46:15It's got really nice layers you can see on the side.
46:19I think the sauce, you could have left quite sweet because I kind of yearned a little bit for that
46:24salty, sweet, sour pull.
46:26Yep.
46:27But apart from that, I think it was one of the better examples of how the passion fruit's been used
46:32today.
46:32Okay.
46:33Great work on, like, not trying to overdo it.
46:38The restraint here is evident, but what you have done is you've given us beautiful earthy English spinach loaded with
46:45those spices.
46:46Not overdone either.
46:47And very well cooked down as well.
46:50And then the beautiful potatoes laid on top just gave it a point of difference.
46:53Simple cooking, done really, really well, can get you places in this kitchen.
46:59All right.
47:00My God, I'm stoked with the feedback from the judges.
47:04Like, well, Rick Stein liked my food.
47:06I think I have a chance to win immunity today.
47:10Next dish we'd love to taste is mince.
47:16I think I put up a really good curry today, but obviously I'm a bit nervous as well because Rick
47:23Stein loves India.
47:24He loves his curries.
47:26Hopefully today the flavours are all there and balanced.
47:30Whoa, look at this.
47:31Hello, hello, hello.
47:34Min, tell us what you've made.
47:37I've made crab curry with a spiral spinach fabric.
47:42Did you use quite a few spices?
47:44I used just a few.
47:47I think it was like eight to ten spices in total.
47:51So you kinda went ham.
47:52Yeah, yeah.
47:53There is chilli, cumin, coriander, turmeric, garlic, ginger, onion, powders and curry leaves.
48:01Well, we can't wait to dig in.
48:02Shall we go?
48:02Yes, please.
48:04Yes, please.
48:32You can't wait to see the balanced spice paste that you've made.
48:35It's intense.
48:37But that pancake, roti, whatever you wanna call it, is spectacular.
48:43It is so good.
48:46As soon as we get this crab, which is perfectly cooked, and the liquid and the sweetness and the gentle
48:57flesh into the curry.
48:58Oh.
49:00My.
49:00God.
49:02That is the best flatbread I've had for years.
49:09It's just the layering of it, the lightness of it.
49:12And I guess that the sauce is a bit intense, but who cares?
49:16Because it's such great to use that bread to mop up that fantastic curry.
49:22Well done.
49:22Thanks.
49:29I'm so relieved out of the feedback.
49:31I can't believe it.
49:33Rick loving my curry means so much to me.
49:36And I think I have a chance at the top four today.
49:39Nice.
49:40Best flat roti time.
49:42Next stop.
49:53Jack.
49:57Intriguing.
49:58They've done a mango passion fruit creme brulee with cardamom.
50:04Jack, I dug it flavour-wise.
50:06Beautiful and fresh.
50:07You do get the slightest hint of cardamom.
50:10I probably would have just liked a little bit more.
50:13Look, you were so close on that creme pat.
50:15It is like the slightest bit grainy, but I feel like you've done a pretty good job.
50:19The next dish we'd love to taste is from Petro.
50:29I've made lamb cigars with sumac and dried mint mayonnaise.
50:34Well, I mean, it's very tasty.
50:36It's like downside is the filo pastry.
50:39It's a bit thick.
50:41Okay, next stop.
50:43Today I'm hoping to get tasted.
50:45Because the spice challenge is really up in my alley.
50:49Hold up.
50:54But I am starting to feel worried I might not get tasted today.
50:59I have made you eclairs.
51:01It has a vanilla cardamom creme pat and a rose petal cream.
51:10Anna, this is a delight.
51:14Oh, good.
51:16Your choux paste, well proportioned, consistent, very well cooked, beautiful colour.
51:22Your crackling, make the...
51:24But please be careful with the salt.
51:29So there are 12 people getting tasted today.
51:32And so I've only got one chance left to impress Rick Stein.
51:36And I really hope it's me.
51:39Next up we'd like to taste the fish dish from...
51:58Next up we'd like to taste the fish dish from...
52:05Grace.
52:10Oh, my dish is getting tasted by Rick Stein.
52:15Such a dream come true.
52:16Oh, that looks good.
52:21I'm so happy with my concept and my idea.
52:24I would love to win immunity today.
52:27I just hope that my fish is cooked.
52:30Grace, Grace, Grace.
52:31What have we got here?
52:32So I've done a crumbed snapper.
52:35A fresh puree of the English spinach.
52:38And then some zucchini flowers on top.
52:41Spice, what did you choose?
52:43So I've done coriander seeds, fennel seeds and black pepper.
52:47To the eye it looks very simple, but there was a fair bit of work that went into this.
52:50Yeah, yeah.
52:51So I had to make the bread to make the breadcrumbs.
52:54Obviously I had to butterfly the fish.
52:55Just really wanted to spend lots of time doing that to make sure there was no bones in there.
53:01Is the fish cooked?
53:04I hope so.
53:05I obviously was right down to the wire.
53:08Oh, wasn't it?
53:08So my fingers are crossed.
53:10One way to find out.
53:25Help!
53:25Pretty good.
53:26It's pretty good.
53:27Pretty good?
53:28It's good.
53:28Okay.
53:33Phew.
53:47Grace, this is simply delicious.
53:52The butterfly on the fish was really well done.
53:56Has anyone got a bone?
53:58No.
53:58No bone?
54:00I love that little spice blend on top.
54:03When you got like a pop of the coriander seed, a pop of the fennel seed, I dug it hard.
54:08It was enough to know that there was spice in it, but they definitely just played like a nice little
54:14role throughout the dish and didn't overpower it.
54:16Great work on what is absolutely simply delicious.
54:21To be honest, it's just made me smile that dish.
54:25It's cheered me up knowing I love food and a dish that makes me smile is what my life's all
54:31about to be honest.
54:41That's like what you said.
54:43Um, that's like what I always say about food and like how I always want to feel when I'm eating.
54:49Um, and I feel like I learned that from you.
54:54So, um, that's cool.
54:58Nice, guys.
54:59Thank you so much.
55:07That's crazy.
55:13What an incredible first day of around the world week.
55:17The moment you guys walked into the kitchen and those spices hit your noses, you knew exactly what we were
55:23up to.
55:24Rick, you set them up beautifully with the ingredients you brought in today.
55:27Do you think so?
55:28I do. How do you think they went?
55:31Well, I was actually rather pleased with myself actually.
55:35Because I just noticed that you used everything.
55:38And I just thought that there was a naturalness about all the dishes, really.
55:42You didn't try too hard.
55:44Because at the end of the day, it's all down to the flavour.
55:47And a lot of those flavours were really not forced.
55:52And the use of spice was not forced.
55:54So I've had a thoroughly endurable day.
55:57But more importantly, I think you're really good.
56:02Guys, put your hand together for Chef Rick Stein.
56:06Rick Stein!
56:16We tasted 12 of the most appealing dishes.
56:19And let me say, the standard was excellent.
56:23But we could only choose four to be safe from tomorrow's elimination.
56:30If I call your name, please step forward.
56:34Casper.
56:39Your dish was totally unique.
56:41And if you keep cooking like this, you're going to go far into the competition.
56:45Oh, thank you.
56:47Grace!
56:48Woo!
56:53Your dish was really clever.
56:56This was exactly the kind of cooking we were hoping to see today.
57:00Min!
57:07The curry was intense.
57:09But when married with that perfectly cooked crab and exceptional flatbread, you won us over.
57:16And the final dish celebrated every ingredient in its purest form.
57:22The cook was clever, precise, and their fish was done perfectly.
57:28Alyona!
57:30Woo!
57:32Woo!
57:43Casper, Grace, Min, and Alyona, you four, we'll be safe up on that gantry tomorrow with not a worry in
57:51the world.
57:53The rest of you, you'll be cooking at a massive all-in elimination.
57:58So go get some rest, you're going to need it.
58:01Good night.
58:02Well done, everybody.
58:02Well done, everybody.
58:05Woo!
58:06Woo!
58:08Woo!
58:12Well done.
58:14Well done.
58:14Tomorrow night, Around the World Week continues with five countries and five secret ingredients.
58:25are you all kind of bricking it i got nervous it could be their ticket to safety black apron
58:32today there's no room to hide or their return trip home oh dear lord i'm freaking out oh my
58:40god it's not coming together karnika breathe breathe i'm gone i'm gone i'm gone i'm gone
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