- 2 weeks ago
.S18e20
Category
🎥
Short filmTranscript
00:00:00Previously on MasterChef Australia...
00:00:03It is Rick Stein!
00:00:08He 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.
00:00:37Like 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.
00:00:52It just 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 with one incredible guest.
00:01:07...
00:01:14...
00:01:26...
00:01:27...
00:01:47It feels like a sauna in here.
00:01:51We've got these big bamboo steaming baskets right in front of us, sitting on a walk.
00:01:57Holy moly.
00:01:58What horrific.
00:01:59It's very cool, like, it looks really cool, but it's so hot.
00:02:06It's getting steamy in here.
00:02:08It'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.
00:02:15This is not your classic mystery box.
00:02:18That's because all this week we are using nostalgia as our source of inspiration.
00:02:28Oh, wow.
00:02:32Okay.
00:02:33Those cute little steamers on your benches might give you a bit of a clue about who has set today's
00:02:43challenge.
00:02:43Oh, that's nice.
00:02:46Oh, that's nice.
00:02:47Oh, so nice.
00:03:43Oh, yeah.
00:03:43So cool.
00:03:49This is going to be good.
00:03:54Oh, my God.
00:03:56Oh, this is unbelievable.
00:03:58It's the yum-yum himself.
00:04:00How are we doing, guys?
00:04:01Thank you, my friend.
00:04:06Huge fan.
00:04:07Huge fan of how it makes Chinese cooking so accessible.
00:04:10This is how you make a beef pasiyu, the best Shanghai noodles.
00:04:14My signature satay beef noodles.
00:04:18Add a little bitty yum-yum.
00:04:20Unlocking those uncle secrets, you know, I like it.
00:04:22Yeah, it's really, really relatable.
00:04:27Vincent 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.
00:04:33Thank you very much.
00:04:33The Wolf of Walk Street.
00:04:35I think we've 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.
00:04:45Worked in my dad's restaurant since I was eight years old, you know.
00:04:47I 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.
00:04:58Exactly, exactly.
00:04:59Yeah.
00:04:59Vinny.
00:05:00You're Vinny too?
00:05:01Yes.
00:05:02My man.
00:05:05Good luck, bro.
00:05:06I hope you win.
00:05:07We're not biased.
00:05:10Tell me, is Chef Vincent's story resonate with yourself?
00:05:14Yeah, 100%.
00:05:16Nostalgic 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.
00:05:29Nostalgia and tradition have heavy, heavy influences on the way that I cook.
00:05:32Chef Vincent.
00:05:34Yes.
00:05:35I think they are all ready to find out what you've got in store today.
00:05:41All right, guys.
00:05:42Today, you're going to be using one of Asia's most ancient cooking techniques.
00:05:47Steaming.
00:05:49Oh, yeah.
00:05:50It's going to get hard.
00:05:52But first, why don't I show you guys something that I like to see.
00:05:57Yeah.
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.
00:06:08All 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.
00:06:22We'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.
00:06:45So cool.
00:06:45We've got our prawns.
00:06:51So, you just want to chop these up into big sizes.
00:06:56Just going to slap it.
00:06:58Naughty prawns.
00:07:01That's very cute, isn't it?
00:07:03I like it, yeah.
00:07:04This 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.
00:07:12We're having dumplings for dinner, kids.
00:07:14We'll mix it all 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.
00:07:27Slap, slap, slap.
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.
00:07:40Okay?
00:07:41That'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.
00:07:56And I'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.
00:08:02Yum down.
00:08:03Pick up your once-on wrapper.
00:08:05Take the filling on your fork.
00:08:07In the middle.
00:08:08Poke in.
00:08:09Fold.
00:08:10Oh.
00:08:11Just like that.
00:08:12Oh, my goodness.
00:08:12So, you're using your middle finger to make the shape.
00:08:15Every time it's the same size.
00:08:18You 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,
00:08:26I 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,
00:08:33and then I can go home tonight and practise it.
00:08:37Yikes.
00:08:38Now we're going to put these in the steamer.
00:08:41Now we're going to walk on maximum heat.
00:08:44Lid goes on.
00:08:46Now let's make the chilli oil.
00:08:48Got our chilli flakes in the bowl.
00:08:51Garlic, cinnamon.
00:08:53Fried 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.
00:09:05It'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 chilli oil.
00:09:29Yum.
00:09:30Hell yeah.
00:09:31So, who's ready for some dim sims?
00:09:33Yeah.
00:09:34Woo!
00:09:35Woo!
00:09:37Woo!
00:09:38Woo!
00:09:38Woo!
00:09:38Woo!
00:09:41This is so cool.
00:09:42You can taste all these different flavours.
00:09:46Yum, yum.
00:09:47Yum, yum.
00:09:48Yum, yum.
00:09:49Yum, yum.
00:09:49It's a textural flavour explosion in your mouth.
00:09:53Delicious.
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 flavours or style of dish
00:10:20you choose.
00:10:22We are tasting the 10 most appealing dishes.
00:10:27And the top two dishes will be safe from tomorrow's elimination.
00:10:32Ooh.
00:10:33Ooh.
00:10:34Ooh.
00:10:35Vincent, any last words of advice?
00:10:37If you can dream it, you can steam it.
00:10:40Oh.
00:10:42Are you ready?
00:10:43Yeah.
00:10:44Your time starts now.
00:10:47Woo!
00:10:49Thank you, Petra.
00:10:50Yeah, thanks, Petra.
00:10:52Woo!
00:10:52Yay!
00:10:54Energised.
00:10:54I love it.
00:10:55Yeah.
00:10:55Love it.
00:10:56Mince, mint.
00:10:57Whatever else is in the mint.
00:10:59Don't forget the yum, yum.
00:11:00Where is it?
00:11:00Over there.
00:11:01I've got the yum, yum.
00:11:02Where's the yum, yum?
00:11:03Where's the yum, yum?
00:11:04Something about first.
00:11:06The men are here at steam.
00:11:08Straight away I'm thinking fish.
00:11:09Because I steam a lot of fish at home.
00:11:11It's just simple.
00:11:11It's how we eat fish generally in Asian households.
00:11:14Just with some aromat, some oil over the top.
00:11:17Pepper.
00:11:19But my thought is that I can't just do that today.
00:11:24Because between 16 people, it's only the top 10 dishes to be tried.
00:11:28And I think the way to stand out today is to come up with a dish that's out of the
00:11:32ordinary.
00:11:33I don't know what that is just yet, but all I know is that I want to use snapper.
00:11:40Big one.
00:11:41Big 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 mix it, Jackie.
00:12:00Alright, let's see.
00:12:03Guys, I've done something very uncharacteristic.
00:12:05I saved you some.
00:12:06Oh.
00:12:07I know how hard that would have been for you.
00:12:09Really hard, but I love you guys.
00:12:12Vincent, what do you want to see today and what don't you want to see?
00:12:15Oh, what I want to see today.
00:12:17No understeaming, oversteaming.
00:12:19Yeah.
00:12:20It's so easy to get right, but so easy to get wrong.
00:12:25It'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
00:12:35they can come up with.
00:12:36Thinking, 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.
00:12:46Playpot chicken rice.
00:12:47Like my grandma used to make it a lot for me at home.
00:12:50So basically, yeah.
00:12:51This is nostalgia in a clay pot.
00:12:56Lobster dinner.
00:12:57My dish today is going to be a prawn mousse balloting, so it'll be wrapped in zucchini
00:13:00and look really pretty on the plate.
00:13:02I'm hoping it has familiar flavours of like a prawn dumpling.
00:13:05It's going to be quite bouncy, the mousse, and 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
00:13:12smoky sauce.
00:13:15I smell sambal.
00:13:16Do you smell sambal?
00:13:17Yeah.
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 mum.
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 mum 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.
00:13:38Yeah.
00:13:39I'm the steamed version of it.
00:13:43Jeez, it's hot in here today.
00:13:46Look, I love a sauna, but I'm not one for steaming with the cooking.
00:13:49I do love eating dumplings and things like that, but it's not really something I cook
00:13:53that often.
00:13:54It's more of consuming often.
00:13:56I want to play into the nostalgia.
00:13:59Let'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.
00:14:19They'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's between India and China, they have really interesting flavours.
00:14:31It 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.
00:14:40I'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.
00:14:46I'm just becoming a butcher.
00:14:48Chopping up my chicken.
00:14:49I've got a little bit of breast, a little bit of thigh.
00:14:51I want different textures.
00:14:53Woo!
00:14:54And it's starting to look a little bit good.
00:14:57Next, I'm getting all my spices and herbs and onion into this mixture.
00:15:02Yum yum.
00:15:02Love that.
00:15:03Love it.
00:15:04It needs to be a flavour bomb.
00:15:08Sweet, sour, salty.
00:15:10A 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
00:15:17that much since.
00:15:18So...
00:15:19OK.
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 that I'm next to you?
00:15:32Yeah, that's the most important bit.
00:15:34Even though I haven't used this steam before, I'm feeling really confident, really inspired.
00:15:38A lot of my cooking techniques and dishes that I come up with are all based on nostalgia
00:15:43because I was brought up by my grandparents and a lot of the dishes that they made are
00:15:48really hearty traditional things.
00:15:50Today, I'm making a steamed snapper and I'm going to be making like a really Sicilian sughetto,
00:15:57like a little sauce.
00:15:57It's going to be full of like capers, tomatoes, lots of chilli, white wine and a bit of garlic
00:16:02with some cavallanera 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 fish growing up, the fish would be kind of portioned and cooked
00:16:14in the sauce, but 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...
00:16:25So you know that there's a chance of not overcooking it.
00:16:29I 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 it 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.
00:16:45Keep those creative juices flowing because you've only got 50 minutes to go!
00:16:52Sweating, I'll tell you that much.
00:16:56I'm feeling like supercharged right now 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.
00:17:32One 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.
00:17:43I'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 Dim Sim Lim to try my food
00:17:55and it would be such an amazing experience just to get feedback from someone like him.
00:18:01Aaron!
00:18:01Hey, what's going on?
00:18:03Oh mate, heaps today. Dim Sim Lim's in the house.
00:18:05How about you?
00:18:06Yeah, I'm still reeling that he's actually here.
00:18:08Hello.
00:18:08Hello.
00:18:09How you doing?
00:18:09Good.
00:18:09Well, now the next step is for him to taste your food.
00:18:12That's a big thing.
00:18:12So how are you going to be one of those top 10 dishes that we taste?
00:18:15Hopefully it's something a little creative.
00:18:16So I'm trying to make a fish relied with a prawn fast in the middle.
00:18:21So I'm going to steam that and then cut the medallion out of it
00:18:23and have it sitting on a, like a mussel Shaoxing wine butter sauce.
00:18:28Ooh.
00:18:30Yeah, ooh alright.
00:18:33And so are you thinking that it would be like fillet, then a layer of the fast
00:18:38and then another fillet in clean film, then steam?
00:18:41Yeah, all wrapped up the 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.
00:18:49I think I've set myself a real challenge here.
00:19:03With a lot of technique going on, it's not easy to do.
00:19:06Yeah.
00:19:07Especially when this is up for a 60-minute cook for a while.
00:19:10I think I've set myself a real challenge here.
00:19:11Good luck, bro.
00:19:12A little bit to do.
00:19:14The judges are definitely thinking, you're crazy, boy.
00:19:17You're crazy.
00:19:18Because this dish is really going to test my technical ability.
00:19:21But to be a great chef, you have to try, you have to learn and you have to grow.
00:19:26And that's what I'm here for.
00:19:29Okay, guys.
00:19:31Full steam ahead.
00:19:33That'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, Grey.
00:19:57Hello.
00:19:58Sorry, guys.
00:19:58I'm steaming in here, 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 Geraldton wax syrup.
00:20:08Have you ever had a basil steamed sponge cake?
00:20:10No.
00:20:10I've never had a basil steamed sponge cake.
00:20:12I'm excited for a basil steamed sponge cake.
00:20:14Love that you are just, like, throwing every bit of the rule book out and you are just going,
00:20:19you will be tasting mine because you'll be so intrigued about what's coming out of here.
00:20:23If these work, if these look as good as they sound, you will absolutely be making that tam that we
00:20:29taste.
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?
00:20:35What's up?
00:20:35How are we doing?
00:20:35What's up?
00:20:36Hey, look.
00:20:37It's Sim Sim Limbs.
00:20:38So cool.
00:20:38What's going on?
00:20:39I'm trying to do a roulette.
00:20:41So get zucchini slices, fill it with, like, a duck sale, roll it up, serve it with a nice
00:20:46sauce.
00:20:46So how have you injected all the flavour into it?
00:20:48I'm adding in, like, thyme, garlic, shallots.
00:20:50Hey, Jackie.
00:20:52So 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.
00:21:01Rice noodles.
00:21:01All slippery, delicious.
00:21:03Yes.
00:21:03With the prawn, with the sauce.
00:21:05Lydia.
00:21:06Hi.
00:21:07Tell us what you're making.
00:21:08I'm going to make a chawan mushi with some squid.
00:21:12Yeah.
00:21:13Nice haircut, by the way.
00:21:14Oh, you saw the video.
00:21:15I did.
00:21:19Obviously, 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 was really good to, like,
00:21:30actually get it.
00:21:31And you can only get immunity if your dish gets tasted.
00:21:34I'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.
00:21:40I 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, and then a little thing of aioli
00:22:15so you can, like, grab a crisp, put your mussels on top, and then you get, like, a big
00:22:19dollop of that garlic aioli and then just, like, one bite in your gob.
00:22:22One bite wonder.
00:22:23How good.
00:22:24Happy days.
00:22:25Never steamed mussels this way.
00:22:27But I think, like, steaming is, like, it's not rocket science.
00:22:29It's just steam and it heats the food.
00:22:31So, let's go with that.
00:22:34Sorry, Casper.
00:22:35I've gotten a little bit messy.
00:22:37You're good.
00:22:37Just a little clean up.
00:22:38I'll yell at you later.
00:22:39Oh, that sucks.
00:22:40Can you just move?
00:22:43We've been doing tamales.
00:22:45So, they normally take a little bit of time.
00:22:47Tamales are, like, a Mexican street food.
00:22:50It's like a corn mix.
00:22:52It'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 horchata custard on the side, really plain so there's
00:23:03Mexican sort of street flavours.
00:23:05I've watched a lot of videos on making tamales and I find it really, really interesting,
00:23:09the 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 Sim Lim.
00:23:28So nice to meet you, mate.
00:23:30Likewise, my friend.
00:23:31Oh, man.
00:23:31I'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, green masala banana-wrapped sea fish.
00:23:38That was good.
00:23:39Cashew lemon rice on the side.
00:23:40Ooh.
00:23:41Good luck, Petro.
00:23:42Thanks, guys.
00:23:43Oh, my gosh, it's so hot.
00:23:44Aliona.
00:23:45Hi.
00:23:46How are you?
00:23:46I'm great today.
00:23:47Are you a steamer or what?
00:23:49I'm a bit of a steamer, yes.
00:23:51And today I'm going to steam something I haven't actually steamed before.
00:23:53Russian dumplings, pilmeni.
00:23:55If you don't usually steam them, how do you do them?
00:23:57We literally would take some chicken stock and just throw a dumpling in there.
00:24:00So, more of a shallow boil?
00:24:01Yeah.
00:24:01Okay.
00:24:02And you're my inspiration today.
00:24:03I'm going to make them green.
00:24:05Great.
00:24:06I'm going to put some dill through my dough.
00:24:08Literally green, so the dough's going to be green.
00:24:09Cool.
00:24:10Sounds tasty.
00:24:10Good luck.
00:24:13When you're steaming like this, it means that something good is going to come out of you.
00:24:18Yeah, that's what I hope.
00:24:19Make sure.
00:24:20I hope.
00:24:20I feel right now like I'm drowning in fish.
00:24:23Drowning in fish?
00:24:24Drowning in fish.
00:24:26I'm going to use a trout today, and I'm going to steam that with a fish mousse on top.
00:24:31And then make a really great sauce with that as well, with these charred peppers.
00:24:36It'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.
00:24:42I'm ready for my soy salad.
00:24:43I want the soy salad.
00:24:43I want to buy a little fire.
00:24:45Come on, guys.
00:24:48I'm steaming myself out.
00:24:50So I smell amazing.
00:24:51Tell me, please all of you, what is going on over there?
00:24:54I'm pretty excited about Kasper's sweet tamales, right?
00:24:58I think it's very interesting.
00:24:59Everyone's doing a dumpling.
00:25:01They're doing a fish.
00:25:02And you're just doing something that's complete on the opposite end.
00:25:06I'm also going to point out Aron.
00:25:07Because he's gone, Shepi, which he's, you know, that's his thing.
00:25:10He's going to do a fish roulade with a prawn mousse stuffed inside.
00:25:15I hope he can get the technique right.
00:25:17He's using snapper, which isn't the most forgiving fish in the world.
00:25:21So it's going to be a very fine line between that perfectly cooked mousse and snapper
00:25:26or overdone or underdone.
00:25:30I'm trying to make a fish roulade with a prawn fast.
00:25:34So a fast is kind of like a paste or a mousse.
00:25:38It's a filling, really, and that's a very classical French technique.
00:25:42I'm trying to flavor the prawn fast more like an Asian way.
00:25:44I've got, like, garlic, shallots, ginger, soy sauce in there and sesame oil.
00:25:49So the next step, I need to get this prawn fast into a piping bag.
00:25:53Ready for the super technical part of the process.
00:25:57Whoa!
00:25:58You must be joking.
00:26:01Owen, what the...what the...what'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, you're all good?
00:26:10I'm all right.
00:26:10If it had hit Jean-Christophe, I don't think I'd be standing here anymore.
00:26:14I'd be straight into the earling.
00:26:17What do you want?
00:26:18I'm going to buy you a lottery ticket now.
00:26:20We're not swinging no bags no more.
00:26:25Thank goodness I had the foresight to only put half into the piping bag.
00:26:33So the roulade is a very delicate process because you have to roll it really tight,
00:26:40making sure 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.
00:27:00Appreciate it.
00:27:01She's got absolutely left for dead.
00:27:08Yummy!
00:27:09I'm doing a basil-steamed sponge.
00:27:11I've been working hard with the flavours just to make sure they're perfect.
00:27:16Flavour-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.
00:27:37The heck is that?
00:27:38And I'm like, why is this so thick?
00:27:41Um, freaking me out.
00:27:45You've got the f***ing eggs in the cake.
00:27:48Ugh!
00:27:49OK, start again.
00:27:51I got too, like, distracted by focusing on the flavour.
00:27:56So we scrapped it, starting again.
00:27:58That is so dumb.
00:28:02But 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.
00:28:09It 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 going to reach peaks like this.
00:28:24Scrap it, start again.
00:28:26Start again, start again, start again.
00:28:28Ugh!
00:28:30No tears.
00:28:30No tears.
00:28:40Um, 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.
00:28:50That's better.
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.
00:28:58All right, we're going in.
00:29:01Cook, please.
00:29:06Somalis are in.
00:29:08Already, 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, so 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 and
00:29:37the 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.
00:29:49At 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 Kavalanera 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 are really high quality.
00:30:21At first sight, a pretty simple dish, but once you bite into it,
00:30:25these flavours make it shine.
00:30:29Don't lose steam! Only 15 minutes to go!
00:30:33That is not very long.
00:30:35Oh, my gosh, it's so hot.
00:30:39Oh, you see that?
00:30:43Hello!
00:30:44Hey, Emily!
00:30:44How are you doing? This is a lomé gate.
00:30:46No, I'm kind of like lomé gate. I'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
00:30:54and then I'm going to put the chicken on top
00:30:56so that the juices are all over the rice.
00:30:58They're a nod of approval.
00:31:00Can't say.
00:31:01I know, I know how this game works now, guys.
00:31:04Deliver with flavours.
00:31:05Just trust 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 cappuccine 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
00:31:27and 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
00:31:35because there's fish in there as well
00:31:36so it just needs to set like just nicely.
00:31:39Yeah.
00:31:41Smells delicious over there.
00:31:43The momos?
00:31:44No, it's casters.
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.
00:31:56We'd 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 tomorrow.
00:32:06It is time to get onto my chutney sauce situation.
00:32:11It'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 sautéing garlic and ginger,
00:32:25getting these tomatoes in with a few spices,
00:32:27curry powder, coriander, a bit of chicken stock.
00:32:33I find the sauce needs to be smooth.
00:32:36That's what the memory is.
00:32:38It was a little bit silky.
00:32:39So I'm pouring in the tomato mixture.
00:32:42I'm adding some roasted sesame seeds
00:32:44because I remember this deep, nutty taste.
00:32:47Seven years ago, though, so I'm not sure how traditional.
00:32:50Yum, yum.
00:32:54My fish roulade is in the steam.
00:32:56I'm working on my sauce now,
00:32:57and then I'll just have to do a little bit of garnishing.
00:32:59Flavor of the sauce is really important
00:33:01because of how light the roulade is.
00:33:04This sauce will amp up all of that seafood flavor,
00:33:07all of that umami,
00:33:07but also bring a silkiness and a different texture to the dish.
00:33:11I'm going to steam the mussels,
00:33:12use that juice,
00:33:13and then deglaze that with some Shaoxing wine.
00:33:15And really release that down.
00:33:18The prawn heads as well in there
00:33:19bring out some of that seafood-y flavor.
00:33:22I'm hoping that the flavors 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,
00:33:49and it would be something that you might get served at a wine bar.
00:33:50Have the crisp on the side,
00:33:51and you, like, layer it all up into one perfect wine.
00:33:55All right, I've got these.
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.
00:34:02Popping them in the escabash.
00:34:03Hot, hot, hot, hot.
00:34:05Escabash is like a tangy vinaigrette.
00:34:07Just add some zing and some acidity.
00:34:10Really lift up those mussels.
00:34:13Annabelle!
00:34:14Hello.
00:34:14Big steamer girl, or what?
00:34:16Uh, no.
00:34:17No?
00:34:17I like fried things, so I'm combining the two.
00:34:20Okay.
00:34:22Yum.
00:34:23Yum.
00:34:24Yum.
00:34:24Yum.
00:34:25Yeah, yum.
00:34:26Yum.
00:34:27You could have 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 and the challenge for today,
00:34:36are you getting the best use out of it?
00:34:40Do you feel you are?
00:34:53When we, like, decide what dishes we're going to taste,
00:34:56there's a lot of different things that come into mind,
00:34:58and one is making sure that you use this steamer basket
00:35:02in 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
00:35:12that it's not super obvious.
00:35:13I still want to add something to the dish
00:35:15just 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 how I'm going to make this more,
00:35:20like...
00:35:23And then I'm like...
00:35:24This might be a bit cheeky.
00:35:26I'm going to humour Andy,
00:35:28and I'm going to serve the mussels in the steamer basket
00:35:31instead of the tin.
00:35:33Keep the shells.
00:35:35Andy 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, it's like a sauna here.
00:35:49Please, guys, five minutes to go, please.
00:35:51Woo!
00:35:51Steamer!
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.
00:36:01You need that cohesive balance.
00:36:03The fish is cooking,
00:36:03so I'm going to probably have to keep that in
00:36:05as long as I can.
00:36:07Oh, my God.
00:36:08I'm just making my pilmeni.
00:36:10I'm making them bright green.
00:36:12I hope this colour is going to really kind of come through as well.
00:36:15And I'm actually going to serve them in a broth
00:36:17because 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, wow.
00:36:24Well done.
00:36:29It's really yummy.
00:36:31I'm doing a charred yellow capsicum sauce.
00:36:34Really tried to work hard on getting some good flavour into that.
00:36:37And fish mousse on top of a trout.
00:36:41I really want this dish to be tasted,
00:36:43and I really want the judges to like it,
00:36:44and I really want them to send me up to the gantry tomorrow.
00:36:49OK.
00:36:50Lemon on glaze.
00:36:52Let's do it.
00:36:53I 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.
00:37:03The texture of this sponge is so important.
00:37:08You're looking for, like, a soft, fluffy cake.
00:37:12Um, I don't know.
00:37:14Otherwise, it can lead to sort of mushiness in the middle,
00:37:18which would be an absolute disaster.
00:37:24I'm going to run out of steam now.
00:37:25Three minutes to go!
00:37:27Woo!
00:37:27Oh!
00:37:28Setting things on fire.
00:37:29Oh, my gosh.
00:37:29There you go.
00:37:31There's a lot going on today.
00:37:32Oh.
00:37:33Come on.
00:37:34Come on.
00:37:35Ooh.
00:37:36Ooh.
00:37:39Ooh.
00:37:39Ooh.
00:37:39Oh, 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.
00:37:54It's still juicy.
00:37:55I'm happy, but to get immunity
00:37:58and impress dim sum limb, it 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,
00:38:09so 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
00:38:21around the outside of the roulade.
00:38:29Yes.
00:38:30This one is actually wrapping it up.
00:38:32We're balancing some sauces here.
00:38:36My momos are steaming.
00:38:38My 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.
00:38:45Ooh, that's hot.
00:38:46It's time to open the steamer, and through the steam,
00:38:53I see these beautiful momos.
00:38:55They're done.
00:38:56My chutney curry sauce is tasting and looking great.
00:39:00I've got a beautiful round plate.
00:39:03I'm placing my sauce on the bottom, topped with my momos,
00:39:07and it's starting to look quite nice.
00:39:10Happy.
00:39:11Hopefully they want to try them today.
00:39:13Come on, guys.
00:39:14One minute to go.
00:39:18Super 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.
00:39:28They're coming out.
00:39:29So, in terms of texture, I'm really crossing my fingers.
00:39:34We'll see.
00:39:37Yeah, cool.
00:39:38OK.
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
00:39:50that's just flakes apart on top.
00:39:51Keep the lid on.
00:39:5330 seconds left to go.
00:39:56That's it.
00:39:58Let's act to the set.
00:40:00Ding, ding, ding.
00:40:02That's a bit of colour.
00:40:06Righto, it's on top in 10,
00:40:095,
00:40:108,
00:40:117,
00:40:126,
00:40:135,
00:40:144,
00:40:153,
00:40:162,
00:40:181.
00:40:185,
00:40:475,
00:40:485,
00:40:481,
00:40:485,
00:40:49If the flavours and everything are there, we might be up at the top,
00:40:52but honestly, it's really hinging on these tomales being cooked.
00:41:03Dim Sum Lim is in the house,
00:41:05and we tasked you to cook a dish with a steamed element in it.
00:41:09First dish is...
00:41:15..dot...
00:41:17Oh, my God!
00:41:18All right, bring on the momos.
00:41:24What have you made?
00:41:25Today I've made chicken momos.
00:41:27It's a Nepalese dumpling,
00:41:29and then I've made tomato chutney kind of curry sauce
00:41:33and then chilli oil as well for on top.
00:41:38Shall we? Shall we do it? Yes!
00:41:40Yes!
00:41:41MUSIC PLAYS
00:41:43MUSIC PLAYS
00:41:49MUSIC PLAYS
00:42:11that skin is perfection you can see through it the filling on the inside makes it super meaty and
00:42:18it's still juicy it's just a very meaty dumpling and I thought it would be dry when I saw you
00:42:23cooking up there but because your sauce just complements it so well and it's not too thick
00:42:28not too thin it just covers it after you've taken a bite so you've done a great job thank you
00:42:38they are delicious the texture of your filling is absolutely spot on I love that you listened
00:42:47as well and then you took on board that demonstration also the wrappers on that the way they kind of
00:42:53come
00:42:53into that tornado they're as delicious as they are appealing to look at I think you've absolutely
00:43:00smashed this well done thank you dot you just continued to surprise feel like dumplings was a
00:43:07pretty obvious choice to go but then you've just flipped it on its head and given us something that
00:43:11we probably would never expect it you burst inside of it and it is just jammed full of flavor
00:43:17and then the sauce like stunning it is just ripping with flavor great work like you know I think every
00:43:26component here does its job really really well it's brilliant it is dot food steel
00:43:37as well as wonderful someday ah huh next one
00:43:50Annabelle please I am very surprised that I'm being tasted today
00:44:00Although I tried to pivot,
00:44:02I didn't actually kind of do anything different
00:44:06other than just, like, serve it in a steamer basket.
00:44:11I'm hoping that they can just, like,
00:44:13enjoy this little one-bite wonder.
00:44:15But I don't know where this is going to land.
00:44:18I'm kidding.
00:44:29You couldn't look any more sus and sheepish.
00:44:32I'm pretty surprised.
00:44:34Yeah, I'm surprised that I'm getting tasted,
00:44:36but pleasantly surprised.
00:44:38So, Annabelle, what is your dish?
00:44:41Some steamed mussels tossed through an escabeche dressing,
00:44:46and then I've got a roasted garlic aioli and some crisps.
00:44:51The reason we are tasting your dish
00:44:53is because it's quite intriguing.
00:44:56So, let's see.
00:45:16First, I would like to say,
00:45:17you took a massive gamble, steaming mussels.
00:45:20Because I think, technically, it's a nightmare.
00:45:24But I think I've got to say,
00:45:25you've done a pretty good job
00:45:26on the steaming situation.
00:45:29They are cooked properly.
00:45:31Yeah, I think the mussels are actually done really well.
00:45:34I think they're perfectly cooked.
00:45:35And I found them really flavourful.
00:45:38There was just this really light, lovely kind of zinginess
00:45:41and freshness to the mussel.
00:45:43And then the chips were really crispy.
00:45:46And then with your steamer basket.
00:45:50Yeah.
00:45:51I think there's an idea there somewhere, you know, for you to rework.
00:45:56Like the steaming element is like, yeah, you know, you steam the mussels.
00:46:00Can you tell?
00:46:02Can you tell?
00:46:02Because I was just like...
00:46:03Must make it steamier.
00:46:05Yeah.
00:46:06Full respect.
00:46:07I think it was a pretty cheeky move and I don't mind it.
00:46:11I am grateful that I got tasted because I think like any feedback in this kitchen is like so valuable.
00:46:17And I will take it on board and like go home and reflect.
00:46:20And I'll definitely work on this dish because I think it does have legs.
00:46:24Good to learn.
00:46:25Next up, Hannah.
00:46:27We have trout steamed with a dill and basil mousse on top and a charred capsicum sauce.
00:46:35There's like a lot of technique going on here, both with the mousse on top of the trout and also
00:46:40the sauce.
00:46:41You can definitely taste the complexity of you nursing that thing from basically the start to the finish.
00:46:46Cut.
00:46:48I've made a prawn mousse valetine wrapped in the zucchini, steamed lobster tail and charred capsicum sauce.
00:46:54Oh, look at that.
00:46:56Peckable.
00:46:57Your baletine.
00:46:58I think you've done an amazing job actually.
00:47:00Your mixture is fantastic.
00:47:03Your lobster is steamed so perfectly.
00:47:05You make me happy.
00:47:08Petro.
00:47:10I made a banana leaf steamed kingfish, cashew rice and a mango chutney.
00:47:16I love your masala.
00:47:18I think the mint in that has just really lifted everything.
00:47:21You've also thought about the balance there.
00:47:23Adding that sweet mango really rounds out the acidity in your dish and just makes it a joy to eat.
00:47:29Minz.
00:47:31I've made otta otta.
00:47:33So it's a spice fish custard.
00:47:37As you guys know, I'm from Malaysia.
00:47:39So when I had this, it was on the streets of Asia.
00:47:42Grilled over the fire.
00:47:43I think this is a very smart version.
00:47:45A very home-cooked version that's not so intense.
00:47:48I think the flavours are perfect.
00:47:50But the fish is a little bit dry.
00:47:52It should have been a little bit fattier fish.
00:47:53Other than that, beautiful dish.
00:47:58Next dish we'd love to taste is Casper's.
00:48:03Hearing my name, super excited.
00:48:05I'm really proud of this dish.
00:48:06So I just want to go up there, get that feedback and hopefully get that shot immediately today.
00:48:12Here we go.
00:48:21Casper, what a mysterious looking dish.
00:48:23What have you made?
00:48:24I've made tamales, like sweet tamales.
00:48:26Inside there's coconut spiked masa mix.
00:48:30Hibiscus flowers.
00:48:31And then we've got a horchata custard on the side.
00:48:35And a compressed pineapple salsa.
00:48:40Shall we taste?
00:48:41Shall we?
00:48:45Oh, the little babies.
00:48:46It's a corn.
00:49:14Casper, because you have been so inventive, I don't really have any point of reference for this.
00:49:20Except to say that it's absolutely delicious.
00:49:24This is unbelievable.
00:49:26Cool.
00:49:26I friggin' love it.
00:49:27I think it is just genius the way you've combined these flavours together.
00:49:31You've got kind of comforting milky flavours with the toastiness of the coconut.
00:49:39And then these little pangs of sweetness, sourness and char from the hibiscus and the pineapple put together.
00:49:47This is honestly a match made in heaven.
00:49:49I'm obsessed with this dish.
00:49:50I think you did such a good job.
00:49:54I think the beauty of you in this competition is you have this knack of being able to be super
00:49:59clever.
00:49:59You know, and come up with really original ideas.
00:50:02But then also your execution on those ideas.
00:50:05You could go anywhere in this competition.
00:50:07Oh yeah.
00:50:09Well done.
00:50:11I'm feeling stoked after hearing the feedback.
00:50:13It's extremely validating and I think I do have a real good shot at immunity today.
00:50:19Next up.
00:50:25Finny.
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 it in ways that I normally wouldn't.
00:50:44So I really hope the judges see the amount of thought and creativity that I've put into this dish.
00:50:56Okay.
00:50:57Vinny, what'd you cook?
00:50:58Today I've made a steam snapper on a Sicilian sughetto with some fried covalanero and a burnt orange oil.
00:51:05What was kind of the plan of attack when you realised that you, you know, had to cook out of
00:51:10a steamer basket?
00:51:11Yeah, well, the only thing is I've really had frozen dimmies out of a steamer basket.
00:51:16So, not really my forte of cooking.
00:51:20But I thought, you know what, nostalgia week.
00:51:23Really this dish reminds me of like a dish when I was a kid that my nonna would cook in
00:51:28like a sauce.
00:51:29So it'd be poached in the sauce.
00:51:30Yeah.
00:51:31So it's like a similar way of cooking it.
00:51:33And the flavours are very nostalgic for me.
00:51:35I love that you've got a connection to the dish and I'm looking forward to see how that transferred onto
00:51:40the plate.
00:51:52In terms of flavours, you are thoughtless.
00:51:56And also the ingredients you use to make flavours are perfectly chosen too.
00:52:02I think for me the fish was grand.
00:52:04Using the kale.
00:52:06Good chose.
00:52:07Nice and crispy.
00:52:09We love the way you are.
00:52:10So just keep going.
00:52:11My twin.
00:52:14From another country.
00:52:16I love the sauce.
00:52:18I love the tartness from it.
00:52:19The capers in there.
00:52:20Little pops in the sauce.
00:52:22It's pretty nice.
00:52:23The fish is steamed perfectly.
00:52:24I think the dish is very well balanced in flavour.
00:52:27It will do good.
00:52:28Yeah.
00:52:28The brief was to steam.
00:52:30To steam.
00:52:31And you've tied in nostalgia as well.
00:52:34So you didn't have to, but props.
00:52:36Thank you very much.
00:52:41Thanks mate.
00:52:43Well done.
00:52:44Well done.
00:52:45Well done mate.
00:52:46That was good feedback.
00:52:47Next up.
00:52:52Grace.
00:52:54Winning immunity would just be incredible.
00:52:57The further we get in the competition the more important immunity is.
00:53:01My cakes are looking great.
00:53:03It's really fun and playful, but I really hope it's like light and airy.
00:53:09So cute.
00:53:10So cute.
00:53:11What have you made?
00:53:12I've made a basil steamed sponge with a lemon anglaise.
00:53:32Wow.
00:53:33That looks lovely.
00:53:51Grace.
00:53:54You are a lane grain steaming machine.
00:54:03That is such a special little cake.
00:54:06It is really light and spongy, but it's also got so much moisture in the middle that there's almost a
00:54:13fudginess to it, even though it's really airy.
00:54:16And there's something about the combination of that perfectly smooth lemon anglaise and the 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 taste
00:54:35that hint of it at the end.
00:54:37And that sponge is just so soft.
00:54:40I can see why you went through three batters to get it perfect, but you've done an amazing job.
00:54:46It's perfectly balanced for a steaming challenge.
00:54:53Thanks.
00:54:54Yay.
00:54:54Yay.
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 even 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 with herb oil
00:56:08on the side as well.
00:56:12It's down to the taste, the flavours, and the texture between all of them.
00:56:20So good luck to you.
00:56:51You are very driven, aren't you?
00:56:54Yes, sir.
00:56:55I can see that.
00:56:57I can see you really want to become a chef.
00:57:03Well, I think on the front of me I can see a chef.
00:57:07This is unbelievable.
00:57:11Honestly.
00:57:12You are...
00:57:14Thank you so much.
00:57:18It is remarkable the way you managed to prepare this.
00:57:23Look, I'm becoming emotional now.
00:57:26There is three elements into your lab which is not easy to get it cooked on time with the mousse
00:57:31and the fish.
00:57:32And you still manage to do a fantastic job.
00:57:34The prawn in the middle tastes superb.
00:57:36It's cooked perfectly.
00:57:38Your sauce off.
00:57:41You can actually count every single prawn heads.
00:57:44How happy they were to be into the stock and to become a velouté with the right seasoning, the right
00:57:51colour.
00:57:52And you've done an amazing job and I hope you realise that.
00:57:55So thank you so much for that experience.
00:57:56It is so much.
00:57:58Pretty big when like, you know, Jean Christophe who made a career out of French technique.
00:58:03He's a Michelin star chef.
00:58:05I realise.
00:58:05He's seen and done at all.
00:58:08And you've fully impressed him.
00:58:13This sauce, I love.
00:58:17Like I can't love it anymore.
00:58:19I can see your identity in this sauce.
00:58:23For me taking like, French base of the sauce with the clams and the prawn heads as well.
00:58:29And then hitting it with the Shaoxing wine is like, that's you.
00:58:33That's your personality.
00:58:35Who you might become if you continue to execute dishes like this is a very, very, very good chef.
00:58:42You know, you've got the French in there.
00:58:44You've got the Chinese in there.
00:58:45And for me, that's one of my favourite types of cuisines ever.
00:58:49I think the dish is actually, it's very well balanced.
00:58:51You've got the spice.
00:58:52You've got the prawn heads, which is very, very aromatic.
00:58:55And after you swallow it all, after you've finished it, you've got that hit of scallion oil that just pokes
00:59:02your tongue.
00:59:03And I think that dish is amazing.
00:59:05Thank you so much.
00:59:05Well, I don't know.
00:59:11Amazing.
00:59:15It's the coolest thing.
00:59:17That's great.
00:59:24I think the MasterChef kitchen today showed extreme creativity and I'm very, very happy for that.
00:59:30It'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.
00:59:35Thank you for bringing your expertise and yum yum to the MasterChef kitchen.
00:59:48It was the few of you who really impressed us, but we could only choose two.
00:59:58First top dish belonged to Dot.
01:00:13Your momos were amazing and your sauce was beautiful.
01:00:19Congratulations.
01:00:21The second top dish was very hard to choose.
01:00:26But then it came down to the one who used the most techniques.
01:00:35Arun!
01:00:40Your fish, Oulad, was still perfectly.
01:00:44And the flavour was fantastic!
01:00:50Dot, Arun, you're both safe from tomorrow's elimination.
01:00:55You'll be watching from the gantry Safest Houses.
01:00:58Unfortunately, the rest of you will be fighting to stay in the competition.
01:01:02Go home, get some rest, and we will see you for a massive elimination tomorrow.
01:01:08Good night!
01:01:13Good night!
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01:01:17Good night!
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01:01:18Good night!
01:01:19Good night!
01:01:19Good night!
01:01:19Good night!
01:01:21Good night!
01:01:23Good night!
01:01:24Good night!
01:01:26Good night!
01:01:27Good night!
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01:01:31Good night!
01:01:31Good night!
01:01:32Good night!
01:01:33Good night!
01:01:44Good night!
01:01:46I've gone from thinking I just want to play it safe and stay out of elimination to you're not going
01:01:51to win $10,000 playing it safe.
01:01:53But the bottom dish will be going home.
01:01:57Come on. Oh my God.
01:01:59Oh no, oh no, oh no.
01:02:00It is a huge fail.
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