Best Under 30 Minute Dishes | MasterChef Australia | MasterChef World

You're only going to get 10 minutes. What? Not only is it five ingredients, but it's 10 minutes. I mean, this is almost impossible. Your selection in the pantry is crucial. You have to make the right decision. Pick the right five ingredients that you can quickly put together a delicious dish. Every millisecond counts today. today. You want to be in round two? You want a chance of winning this beautiful pin? You've got to think and you've got to think fast. Now your ten minutes doesn't start until you've chosen the ingredients. Right, let's get in the pantry. My ingredients is really limiting. My strategy is to head straight for that seafood. Find whatever I think looks best and inspires me in that moment. I'm drawn to the mussels. I think they look beautiful. I know that they cook really quickly and maybe I can make a beautiful dish all this pantry is jam-packed full of things that just got tons of flavor like miso or soy yeah or black vinegar you know things like that would make a lot of sense right yeah look at Crystal right now she's grabbing mussels that's clever yeah they cook quickly and they've got flavor it's really important when I'm picking my five ingredients I pick things that will cook quickly I can pack a lot of flavor into the dish but also ingredients that will minimize my prep time. I'm thinking seafood and prawns is a great option. They don't take that long to cook and I'm actually really happy with my choice. I think I can do something in 10 minutes that will taste quite good. My mind's tossing between tabbouleh salad and seafood. I go for prawns because I think prawns have got a lot of flavor naturally and garlic prawns it is something that I like. Why not? I can try it in 10 minutes. Right guys, you ready? Yeah. This is crazy, 10 minutes, it's time to motor. You're pumped? Yes. You're excited? Yes. Your time starts now. Don't hurt each other. Come on Brendan, come on Khan. Damiro! The five ingredients are pippies, garlic, chilli, Thai basil and oyster sauce. I'm making pippies with garlic, chilli and Thai basil. I think about the immunity pin all the time, I haven't had it for a while now. Come on, Khan. Let's go, Pippies. Get them washed. I need that pin back. It's time to push. Eight minutes to go. Come on! The five ingredients, I'm going to make garlic prawns with a hint of spice. I'm going to use as much garlic as I can with the prawns. I just want to pack as much flavour as I can into this dish. Come on, Brendan. Brendan. It's wonderful in here. Come on. Come on, Brendan. This challenge is crazy. Although I don't have much time, I'm still going to butterfly the prawns, take the poop shoot out so I can get as much flavour as I can into the meat, but also get the shells nice and crispy and crunchy. I put them in shell side down and I start basting the meat with the garlic butter. The prawns are looking really good, they smell great, the colour's perfect on them and the shells are really crispy and crunchy. I'm just hoping the prawns are cooked perfectly. Come on Sammy, get it moving Sammy. Cooking in 10 minutes is like, it's insane. To make the prawns I gently cook butter and garlic together, and then I add the prawns to it. I'm adding citric acid from the lime zest. It will create some balance. Tasting good, Samira? I think so. Come on, Kristen! Hear voice of other contestants shouting. Everyone's trying to hurry us up. It's frantic. Smells delicious, guys. This is like the ultimate boom boom shake the room. Three minutes to go! We should cook like this all the time because the buzz in this kitchen is phenomenal. I've got my garlic in the wok with my pippies and some chilies. I add a little bit of oyster sauce and some basil. The oyster sauce, it adds so much flavor. It really enhances the seafood kind of flavor from the pippies, and it works so well with basil. Now you have to pick through those pippies, remember. Yeah. How are they, Khan? All open? They're yum. I'm gonna start to pick them out now. That's it. Come on, guys. Can't take the risk of leaving an unopened one in that dish. Two minutes, come on, two minutes to go. They smell beautiful, Brendan. They smell beautiful. Come on, come on, Kristen, boom, boom. I'm shaking the mussels and I want them all open. You can't put a closed mussel on the plate. Don't leave a closed one in there. This cook is just so frantic. I'm looking at my mussels, I've checked them. They look like they're all open. I just get them straight into the bowl. Nice one, Kristen. Oh, beautiful, Kristen, beautiful. I don't think I've had a more mad cook in this kitchen. Four touches, one minute to go. Can't have you double checked, there are no closed ones in there. Yeah, I've taken out them individually. Yeah, good on you, mate. Brendan, get them off the heat. There's only moments to go, and I need to start plating up. Yum. I split the prawns in half, and I'd scatter them over each other. 30 seconds! There's heaps of flavour left in that pan with the caramelised garlic, the chilli, the fresh parsley, so I drizzle that over the prawns. I'd love to join the pink club with Sashi and Reece. I think I've got a pretty good chance today. Come on, Demi. Come on, guys. Come on, Khan. Come on, Brendan. 10 seconds, nine, eight, seven, six, five, four, three, two. I really hope I get into round two. This dish I've wanted to make for a long time now and I thought if there's any challenge that is 15 minutes, I'm making this dish, but then today was 10 minutes. So I freaked out a little, but hopefully it gets me through. Looks pretty, doesn't it? What have you cooked for us? Garlic prawns. I'm just gonna rip into it because they look great. Is that nice? Wow, I don't know if I should pass these around, boys. That's actually cooked really nicely. Brendan. Wow. Delicious. It's ingredients that you can buy in any regular supermarket, but there's just so much care and detail gone into the way you've cooked, and you've prepared those prawns beautifully. Thanks, George. I think there's instinct in them. You can taste is the instinct that you were gonna nearly cook that for yourself, and that's why it tastes so good. It's a really clever bit of cooking, and really, in 10 minutes, an amazing bit of cooking, well done. Thank you so much. Thank you. So, Colin, what dishes did you make? Um, so I did an oyster sauce pippi with garlic, basil and chilli. I can smell that basil. It smells good, doesn't it? Yeah. That gravy looks fantastic. Yeah. Oh, no, it's terrible. Okay, Gary, come on. Perfectly cooked pippis. You know, you take them too far, they are shocking. They're like bullets, yeah? Yours, beautiful. Every single one is open. You know, using oyster sauce is genius, but use too much of it and it's just like, ugh, not nice at all. You've used the right amount. And for me, what makes this dish delicious is that basil. But it's the subtlety of the oyster sauce and the fragrance of the basil that together make for a sauce that tastes like it's been cooked with 20 things over an hour. And that's genius. The shortest cook I've ever done in the MasterChef kitchen was 30 minutes. and 15, half of that, is gonna absolutely fly. Manchego. Yes, it's manchego. By the time you spend a couple minutes getting your ingredients, couple minutes getting your equipment, you're gonna have like seven minutes to cook, so this is tough. Perfect time, come on. I feel great today. Every opportunity to cook in this kitchen and show off is a great thing. I'm making one of my favorite snacks, actually. I'm gonna use a sourdough. I usually use a fruit loaf. don't have it so I'm gonna have to make my own fruit butter out of allspice and this. It's going to be kind of Italian so honey prosciutto and Gruyere. I am feeling pressure to win this and I want to win it. My toastie is all about the cheese. I've chosen a Manchego, a Gruyere which I'm in love with and a parmesan. Toasties for me, cheese and that bit that oozes out that becomes crispy when you've overcooked it, that's heaven but I want to do that around the whole toastie so So I'm gonna figure that out. For my toastie today, I've chosen to use sourdough. I like that it's kind of a little bit denser. I wanna get to that top 10 so bad. Like, I want it. I want it today. I want to just not worry about the elimination. I wanna go straight through and I wanna be the first person there. So I'm gonna go mushroom and cheese with a little porcini salt as well is the plan. I wanna make a jaffle today because for me that kind of nostalgic kind of little triangles of crusty bread encapsulating a gooey filling is something that kind of takes me back to my childhood and I'm hoping it will for the judges as well. I think most people sitting at home would go, I can make a toastie in 15 minutes and normally I feel like I could too without destroying the kitchen, but trying to compete against these two, holy crap. Come on, Carm, what's going on, mate? I am doing, it's all about the cheese. So I've got manchego, gruyere, which is my favorite thing ever, like, oh, so good, and parmesan. My favorite thing about a toastie is that crunchy cheese that kind of oozes out on the outside and becomes crispy. So I wanna do that as a separate element. So I'm just gonna put heaps of parmesan into a pan, get that caramelized so it becomes crispy. You want a cheese lace. Yes. I like it. Yeah. I like it a lot. So it's like an extra crunchy, extra toasty, yum. Get that toasty machine hot. Bit more cheese, Khan. Go for the whole block. Yeah, just do it. I'm trying to pack this toasty of mine just full of cheese. I want it to melt and I want it to get into that bread and create a really oozy layer. There's so much cheese. Yeah, you get that processed white bread. Love the choice of bread, Callum. Poland kind of great with their flavours, so my toastie needs to be a flavour bomb. I'm browning my mushrooms. I get thyme in there, garlic, good quality balsamic vinegar as well. I do know that Andy, like myself, loves anchovies, so it's no accident they're ending up on my toastie. What up, Callum? What are we doing? Hey, guys. What are you bathing your bread in just there? Anchovy butter. Yeah, Andy is already, like, ticked. Explosive. So, anchovy butter, see some mushrooms there, some Taleggio of some description. Yeah, I've got a little bit of Gruyere as well. And I want to do a porcini salt to finish too. That's four elements, bro. Wow. That's a lot of flavour to cram in. Are you concerned, Mel? Should I be concerned? No. God, no. I mean, just... I think the strategy here is just cram as much flavour as you can and make that cheese gooey and delicious. I feel like I'm tracking OK at the moment. All of the delicious things, they're going to pack a big flavour in a really short amount of time. Nice, Poe. Smells good, Poe. That cheese is going to need a bit to melt, though. I might put it on now. Yeah, good one. Go, go, go. I'm going to nail this. I love this snack. I think it's solid, personally. OK, Poe, talk to us. What's going on? I usually do this, weirdly, with fruit sourdough. So it's going to have that sweetness. I'm going to add currants, some allspice and some butter. Just bathe the sourdough in it. How did this one come about for you? Working at the Adelaide Central Market. So we used to all kind of swap all the... Produce? Yeah, yeah, yeah. And we used to get sourdough from one bit and we used to have prosciutto at our shop and cheese. So we just used to make stuff and this just ended up being one of my favourite snacks of all time. I reckon if it's one of your favourites, it may be one of our favourites. Good luck. Thanks guys. Is that butter and raisins? Yeah. So she's going to make it like fruit bread somehow. Cheese gone, Cal. Got to get it on. Yeah. Think about it, mate. Yeah. Thank you. Thank you. People don't eat toasties because they're excited about eating toast. People eat toasties because they're excited about eating ooey, gooey, delicious cheese. Come on, everyone. Six minutes, come on, need to start thinking about getting those toasties on, let's go. I'm hoping five minutes is gonna be just enough time to get that cheese melted all the way through because it's pretty thickly cut, to be honest. With a Jaffel, if it's not gooey cheese and it's not crusty, that's not a good Jaffel. Come on, Cal, let's go, mate. If this doesn't cook in time, I'm not gonna be able to get that immunity. We got two grilled numbers and one Jaffel. What's better, a grilled toasty or a Jaffel? Jaffel. Ooh. Excuse me. It's an old con, sorry. My parmesan lace, it's melting. I can see that it's getting real crispy. I get my toasty out of the press and place it into the parmesan lace. Just needs to get really golden now. Nice, Con. I have no idea what the other two are cooking. I'm keeping my head down and just making sure that this toastie's done. I did not think that close to top 10 I would be delivered a toastie challenge, but it is fantastic. Nice pie, looks so good. So I've gone for layers. I've got walnuts in the oven. I've got my bread that's been drenched in that spiced butter with the cheese melting away. And I'm just laying out my prosciutto ready to whip onto the bread as soon as it's ready. That's it Po, beautiful. I want the judges to bite into that toasty and just keep discovering things. My jaffle is all about those balsamic-y thyme mushrooms and that ooey-gooey cheese. I taste my porcini salt and it just needs some freshness. I feel like I want to add something to this, so I think I'm going to add some lemon and parsley. I'm in the pantry. This is not where you should be with a minute to go. Look at all this leaching out. It's just butter everywhere. Come on, everyone, let's go. Come on, come on. A little bit of chopped parsley, a little bit of lemon zest in with that porcini salt, and it's just going to freshen it up freshen it up and add something really special to this toastie. Make sure they're cheesy. Feed them with cheese. Get the toasties on the plate, Ted! Callum, sell us your toastie. Balsamic mushroom, Gruyère and washed rinds, Jaffel with anchovy butter and a porcini salt. From the outside, it looks like a perfect jaffle, but it's all about the filling. Are you happy with what's in there? Yeah, I am. I had a little taste in the last, like, three seconds. So if I didn't like it, there wasn't much time to adjust it. But what I tasted, I enjoyed. Should we get into it? Yes, please. I think it's DIY, guys. Yeah. Help yourself. Yeah. Let's not mess around. Happy with that? Yes. That is exactly the desired result. I'd be happy with that. There's some real positives in there. Just the crust on that jaffle on the outside, it's perfect. Obviously, you've brushed the anchovy butter on the outside. I thought that was a genius move, because I've never seen that done before, and I'll definitely be adding that one to my arsenal. Lovely stretch in the cheese, nice choice of a combination that works to give that stretch, but also that flavour. Really satisfying, warming, like a big hug, really, really lovely work. Thanks, Mel. Mate, Jaffel Joy is what that was. Absolutely brilliant. The lemon zest inside the salt, really, really good. Awesome. I think I grabbed that with like 15 seconds to go. So when I was eating it, it was like, oh yeah, it's rich and savoury, I don't think you can finish it. but then that lightness of the lemon zest came through and it's like, yeah, I'm finishing it, all right. And I'll have another one, thanks. Thank you, Jock. All right, should we score? Let's do it. All right, Callum, good start. Khan, we're coming for you. Oh. Good luck, Khan. Thank you. Oh, look at that thing. OK, break it down for us. What's inside that toasty? Inside that toasty is a manchego. I agree, yeah. Parmesan and also that parmesan truffle on the outside. What do we think? It looks a million dollars, doesn't it? What bread did you go for? I went for a sourdough. Can I really enjoy that? Love the parmesan crust on the outside that covers it. It's way more fun than a normal grilled toasty, right? Hot pickle, genius. The cheese lace was stupidly good. I actually liked the bread because it gave you different textures. The parmesan crisp was just absolutely genius. It's nostalgic but fancy at the same time and I'm all about that combo. So, perfect. Cheers. Shall we score? All right, last up is Paul. Hello. All right, Paul. Salt, rumo, hazelnut, prosciutto, honey, gruyere, rocket. Anything else? Yeah, raisins, toasted walnuts, and a spiced butter with a little bit of orange peel in it. Sounds pretty good. I loved the obviously huge amounts of prosciutto that's in there. Like, it's like, it's nearly more like cured ham. it's that thick. It was great because it was so salty and I felt with that slightly sweet filling with the currants in there you definitely needed that salt so huge ups for that. This is like the best Boxing Day sandwich I could conceive of because it's almost like this glazed ham, salty cured pork, fruitiness. A bit hot cross buns too for some reason. A bit hot cross bun as well with the spice. I love the fact that your food tells a story, you know you've brought us something from your home you know in Adelaide and i really love that thank you i really loved it just eating it was a joy kind of for me like a artisanal luxury toasty so well done really good thank you thank you good speed on it sorry time starts and i only grabbed two things from the pantry flour and eggs my brain has been racing and i think i've got an idea and i think it's just It's crazy enough to work. I'm gonna make fresh pasta. The longest part of this dish is making that fresh pasta. So I need to start immediately so it can rest for as long as possible, which would normally be half an hour to an hour. Today, it's gonna be like five or 10 minutes. What am I making, what am I making? 20 minute dinner, hmm. Gonna have to be really strategic about what I pick, but I've got a couple of things in mind. Too hard to think. Po is in the lead and she is so strong. I need to beat her. I need to pull something out of the bag today. What's going on? Today I'm making a Vietnamese dish called a banh xeo, or a savoury Vietnamese pancake with a nuoc mam dressing and heaps of fresh herbs. I've never done this in 20 minutes. I don't know if I can do it in 20 minutes, but I will try to do it in 20 minutes. I need to multitask really well. I need to quickly make this batter. Usually I would measure this out, but I don't have time to, so I'm just kinda just pouring things in and hoping I'm gonna get the ratios right. This is a massive risk, but if I can do this and do it well, it's gonna really pay off. This is immunity to get into the top 10. I need to take risks today. Pot stickers. Pot stickers are a traditional Chinese dumpling that are steamed and fried and they have a beautiful crispy bottom. Pork and cabbage pot stickers is something that I do often whip up at home and I'm feeling like I can get it done. Oh, I've got the round one lead and I really, really wanna maintain it for sure. I'm gonna do a crab buster. Where are the crabs? Oh, there. I don't know if I can get this done, to be honest. No idea. I'm gonna try very hard to, though. There is extra pressure on me because if I don't do well in this challenge, I'm only gonna fall further behind, and it might be too hard to make that score up in round three, so I need to make sure that my dish is a cracker. 15 minutes to go, guys, 15 minutes. I can chop. Yes, chop. What's cooking? I am doing a savory Vietnamese pancake for myself. Ooh. It is a risk because I don't think I could actually do this in 20 minutes, but I'm gonna give it a go. And is it gonna be one big pancake or? Yeah, I'm gonna do one big one served on a platter. And how are you cooking it? So you just minced, chopped up the pork? Yeah, just pork with prawns, onions, throw some fish sauce over the top, cook that first, batter goes in. Right, and what time are you gonna stop putting that in the pan? Probably in the next three minutes. Three, you know you've only got 14 minutes. Yes, Jock. Just checking, just checking, because you're not in the lead yet. No. So this is your big chance. Yes. One point down. Come on, mate. Chop, chop. Callum. Hello, Jock. Crab on the menu, I can see. You bet. What are you making? I'm gonna do like a little crab pasta. You've made pasta? Yes, mate. Have you made it already? Yeah, it's in the fridge resting. You're a madman trying to make pasta in 20 minutes. I feel like a madman, to be honest. Dinner on the table, 20 minutes. No problems. Have you ever made this dish in 20 minutes before? Absolutely not. Oh my God. Why do I choose such dexterous things to do? Did I hear potstickers, you crazy, crazy woman? Yeah, yeah, yeah, man. Have you pretty much nearly rolled your potstickers? Yes, I have done the filling and the potstickers. What's the sauce? It's gonna be a ginger, soy, chili sauce, and Chinkiang vinegar. I did not think this was even possible. Well, let's see. Let's see, Andy, let's see. That was good. Not hot enough. It's all right, you got time to do one more. Yeah, yeah, yeah, yeah. I'm getting on to my filling now. It is pork belly and prawns with a little bit of onion and fish sauce. I'm working so fast to get this done. So that looks good. You've got your pork belly in. What have you got to go? Um, the sauce. Just the sauce? You've only got the sauce to do. Oh, I gotta cut herbs and stuff as well, so. Are you worried about anything? I'm worried I'm running out of time, so I'm gonna just leave you now. Yeah, yeah, I'll leave you too. The nuoc mam is a traditional Vietnamese sauce that kind of goes with everything. It's just the heart and soul of Vietnam. Fish sauce, onions, chop, chop. This sauce takes so long to balance. Sauce, sauce, sauce, sauce, sauce, sauce. But I'm just gonna give it a go. It's going into a blender today. So there's chili, garlic, sugar, vinegar, and also fish sauce, and it's just gonna have a quick whiz. That's done. My pasta dough's been resting for a solid eight minutes. In any sane person's kitchen, you would leave the pasta dough to rest for at least half an hour, because it makes it a lot easier to work with, a lot easier to laminate. But I don't have time for that. I'm feeling under pressure here, because I know that Jock is watching me like a hawk. This will come together, fear not. What are you going to do, like a tagliatelle? Yeah, yeah, something thin, mate. I mean, what is the texture going to be like after such a short period of time? I know that right now Jock thinks I'm crazy. It's more important to win today than ever, so I want to show him that you can make fresh pasta in this time. The old hand cut, little Italiano down there. It only needs to cook for 30 seconds to a minute. That's the joy of making fresh pasta. Difficult to make in the time, but very quick to cook. Calum, how's that crab cooking, mate? Crab's cooking away. My sauce is going well. Got that really lovely intensity from the crab itself, the capers, the anchovies. Gotta make sure that the crab has cooked all the way through as well, because you can't serve the judges raw crab in a dish like this. If there is a really good looking pot sticker, there's an amazing pancake going on, and there's a crab fresh pasta dish. Working out well for you. Yeah, it is. Will you nail it today? Will it be delicious? It will be frickin' amazing. Frickin' amazing. Frickin' amazing. Are you about to flip this? Not yet. It needs to dehydrate. I'm leaving you. I don't know if my dumplings are going to be ready on time. I'm actually really worried. Usually they take probably about seven minutes, so I'm right down to the wire. While the dumplings are cooking, I have to smash on with that sauce. This cook is mega frantic. Let's go! But my lead in round one is only by one point, so I have to just smash on with this. That's good. Yeah, I think so. Yeah, all right, good. Happy with the flavours? So far, push it, mate. Looks great, Calum. My pasta, it only needs to cook for 30 seconds. It's lovely and al dente. It's got that kind of nice chewiness to it of a good, fresh pasta, and it's straight into my crab sauce. Come on, Pod. Are they cooked? Not yet. And they've still got to crisp up. I really need that beautiful caramelised bottom. We are running out of time. Khan, is that killer pancake ready? Yes. Khan, hurry up! Mate, you should be getting it on the plate. No, not right now. I want it to dehydrate. My pancake is crisping up. I'm really happy, I'm really excited. It's looking really good. It is a massive risk not to play it safe, but I'm up against two really strong competitors. This is immunity to get into the top 10. She's crispy, Khan. Oh my God, that is perfect! I'm obsessed with this meal. I would have it any day for dinner, and I've really got my fingers crossed that it's going to score well. Okay, Khan, tell us about your dish. Today I made banh xeo, which is a savoury Vietnamese pancake. Inside is pork belly and prawns, and there's a nuoc mam on the side. This is actually one of my favourite Vietnamese dishes of all time, so I'm really excited to try this. Let's taste. Nice and crispy. Is everyone's mouth watering up there? Mine is salivating, hey! It's messy, but it's worth it. When we asked for a home-cooked dinner, I want to be transported to you cooking in your house for me. And that thing did that right there. That was the perfect decision to make. It was spectacular, beautiful to eat. It was zingy, poppy, crunchy. Everything I want to eat in a dinner, you nailed it. Well done. You've managed to keep the crunch in that pancake. And this nuoc mam is just bright and acidic. It brings everything together. That was such a joy to eat. Thank you. I feel really proud. Bun cha is a dish that I've wanted to make. I wanted to show how it's supposed to be made traditionally and how delicious it is, So I'm just really happy that the feedback is great. Crab pasta from Callum. Let's have it. My goal with this challenge was to prove to the judges that you can make fresh pasta in 20 minutes. Another impossible dish made possible. What is it? Crab and tomato tagliatelle. I'm excited to try this one one simply because I don't think there are many chefs out there that would try and make pasta in 20 minutes. What about you Laura, would you 20 minutes? No, absolutely not. A firm no. The sauce itself, great depth of flavour. I just wish it just had that squeeze of lemon juice. Apart from that mate, 20 minutes to do that? It's stupid. You've actually layered flavour really beautifully. It has a really lovely kind of round umami savoury flavour that was really Impressive, it was really good great sauce crab was cooked perfectly and the pasta. I've got to say you can make pasta in 20 minutes Beautiful job mate. Well done. Thank you, mate. Thanks guys. I'm super happy with the feedback that pasta I think surprised him a little bit in a good way So I'm hoping that I've done enough to have a real red-hot crack at that round three There's only one person crazy enough to make pot stickers in 20 minutes and it's you Paul I can't believe how perfectly these potstickers have cooked in the five minutes that I had when it usually takes seven minutes to cook. I probably never cook them as perfectly as I did today. Alright Po, explain your dish. Pork and cabbage potstickers with a Chinkiang vinegar, soy and ginger dressing. Gotta say it looks fantastic. Well Po, you just completed the trio of mad people doing things that we didn't think was possible in 20 minutes and nailing it. The filling is perfect on the inside. It's full of flavor. The skins are perfect. They're nice and crunchy. And then the heat in that sauce comes from loads of fresh ginger, and that's what I love. They are classic textbook perfect potsticker dumplings. The density of the pastry, the choice of the filling. You've just achieved technical perfection in 20 minutes. Well done. Often I find potstickers are a real letdown after the first bite, because the filling is just a bit meh. That is the opposite of meh. That's like hem. Is that the opposite of meh? Is that a thing? Is that a thing? Oh, hem. Yeah, I can see it catching on. Hem? Doesn't sound great. The inside of those guys was just absolutely delicious. And then to back it up with that sauce, I mean, what a side hustle that was. Really, really good. Well done, Paul. Thank you. Look at him go. Pete, good job. All good, mate? Oh, good. So the brief is fillet a fish and cook the fillet. So that's exactly what I'm doing. I'm pretty comfortable filleting fish. I am never going to show my face in the MasterChef kitchen or actually at my house at home if there's a bone in the fish. So I'm being very pedantic. The aim of the game is to get the most points and I really would love to bring it home for my team. One of the most important things is who's gonna play to what strength Sabina is cooking fish, Kishwa is doing curry, and Elise is doing pasta. It's good, there are plenty of strengths. And you know what? At the end of the day, they've only got to beat the two other people on the same bench, and they get a point for the team. Yeah. It's not just about the best person for the job, but it's also whether or not they can keep calm under pressure and do it well. And the extra pressure is they're doing it for their team. That's gonna be interesting to see how they handle it. That looks beautiful, Scott. Gorgeous fillet. All right, that looks so good, bro, perfect. Justin's won the first point. Green team's on the board. Let's get it. If I get the second point, we're in a really, really good position here. I'm pretty happy with my fillet. Got all the bones out, so should be good to go. In this second round, I'm going up against Scott and Sabina. The only thing we are doing is filleting this fish and cooking it. So I need to make sure that I get a perfect cook on this fish. So I've got a nice hot pan to crisp that skin up. Probably about 40 seconds of holding it down and then I'll turn it and allow it to finish just in the warming pan. I am a little bit worried. We've all cooked the same piece of fish, so there's nowhere to hide. And Sabina has been touted as the fish queen, but I've cooked protein really well in the competition so far, so let's see if I can keep that rolling. Beautiful, Sabina. Yeah, beautiful. That looks good, Scott. So good. Good job, Pete. I'm very happy to be cooking steak today. A lot of pressure, gotta cook it perfectly. I'm going to do a cauliflower puree and very classic. I'm doing steak au poivre. So I'll do a pan sauce at the end This is a very simple dish, but the danger is the brief of that medium-rare cook It's very easy to go under and be rare or over and be medium. Neither of those are acceptable So I'm turning my steak every 30 seconds I just want to have a really even cook, then I add butter and start basting and continually turning. And I'm going to be serving up a steak whole. I'm not going to know what the steak looks like until the judges cut into it. How we looking? This has to be a perfect medium rare. That's a lot of pressure. Love it, Pete. Love it. Looking good, Amir. Fish cooks, yeah. 30 seconds. Come on. Nice, Sabina. I think that might be good, man. I think, yeah. Scott, get it on there. Look at that colour. Gorgeous. All right, fish gang, let's have you fillet. Let's go. God is going to save us. Ben's got a little garnish. I love it. It's so beautiful. Okay. You had 15 minutes to fillet a fish and cook that fillet. Blue team, green team, and purple team, let's see how you did. Shall we? Let's go. Let's go. This is hectic. This is hectic. Oh, my God. Okay Scott, let's start with you. Cooked a little bit too much on the flesh side. For you my friend, the fish is on the edge of being overcooked. Sabina, great cook, great filleting. So congratulations, your team wins a point. I've managed to level out the score.