00:00Previously on MasterChef Australia...
00:03Please welcome Adriana Zumba!
00:07Sweet Week brought a swag of excitement.
00:11Fish sauce.
00:14Kombu.
00:17Barbary.
00:20And their cooking hit the sweet spot.
00:24This is on the money, so well done.
00:26I frickin' love this.
00:28Bing, bang, boom.
00:30Then, Jess Lemon was unbeatable in Beat the Chef.
00:36And their first taste test elimination
00:39was the end of the journey for Jackie.
00:42This has been the wildest ride, and I feel so lucky and so grateful.
00:47Tonight, we kick off Masters Week
00:51with an icon of the industry.
01:09Let's do it, team.
01:11Hello!
01:14Oh!
01:15Okay.
01:16Okay.
01:17Turn the box again.
01:20Come on down, everybody!
01:21Welcome to a new week.
01:23It's a mystery box.
01:25Mystery box.
01:26I love mystery boxes.
01:28You just have no idea what you're gonna find.
01:31Mystery box.
01:32And I find that quite fun.
01:34I feel like it's a very even playing field.
01:36You lift the lid, and then you just have to, like, build a dish
01:38there and there around it.
01:39And I kind of feel like that's where some of my best work comes out.
01:44I hope you are all fired up this week
01:47because it is going to be an absolute belter.
01:50Ooh!
01:52Can you believe, by the end of it, we'll have our top ten!
01:56Yay!
02:04The competition, it is shifting into top gear.
02:09So, we thought it was time to step it up.
02:13Bring in a line-up of very special guests.
02:18A line-up? Ooh.
02:20Each day this week, you'll meet a master.
02:24Ooh.
02:26Chefs who have spent years perfecting their skills.
02:30Experts at the absolute top of their game.
02:34Oh, my God.
02:34They'll teach you, they'll inspire you,
02:37and push you to your limits.
02:42Welcome to Masters Week.
02:52The master who set your mystery boxes is an absolute legend.
02:58He's one of the most innovative and revolutionary chefs
03:02of his generation.
03:05He's an award-winning author and an acclaimed restaurateur.
03:10He is undisputed king of sustainable seafood
03:14with his pioneering fintagill philosophy.
03:19Please welcome, from Fish Butchery and St. Peter,
03:23the fish master, Josh Nyland.
03:33Oh, my God. I can't believe it.
03:38Josh Nyland is, like, making flamingtons from fish scales,
03:42and then he makes ice cream from fish eyes.
03:49It's just, like, so awesome how he approaches seafood.
03:57Josh, it's so good to have you back in the Master Chef kitchen.
04:00Congratulations on the success of Fish Butchery and St. Peter.
04:05Three-headed restaurant.
04:06Here again.
04:07And St. Peter is turning ten this year.
04:09Yeah.
04:10It's ten years.
04:11Makes me feel old.
04:12But when you enjoy what you do, I think we could do another ten years
04:16and it'd still feel wonderful.
04:20Alyona, your face dropped when Josh walked in.
04:24Can you believe he's here?
04:25No.
04:26It's, like, it felt like a dream come true.
04:28To be honest, I'm getting even emotional.
04:31I'm such a big fan.
04:33Aw.
04:33I grew up in Russia, and my grandfather used to teach me
04:36how to eat all the weird bits of fish all the time.
04:39So, seeing what you're doing in your restaurant,
04:42going through your books, it's just mind-blowing.
04:44So, I'm just... I'm so happy you're here.
04:47Amazing.
04:50Casper, you looked a bit giddy there.
04:51Are you a big Josh Nyland fan?
04:53Yeah, yeah.
04:53Huge fan.
04:54Like, your restaurants and yourself have, like, a pretty big part
04:57in, like, my and my partner's life.
05:00Like, one of our first dates was getting a cheeseburger
05:01and fish and chips.
05:02Oh, cool.
05:03From fish butchery.
05:04And then we had, like, our first anniversary at St. Peter.
05:07Wow.
05:07Dinner there.
05:08So, yeah.
05:09Proper.
05:10I'm a big fan of Josh Nyland.
05:11Yeah, yeah, yeah.
05:12He's got a very special, special place in my heart, I feel.
05:15Josh, I think these guys are dying to know what's under that mystery box.
05:18Would you like to show them?
05:19Absolutely.
05:19Oh, my God.
05:22Oh, my God.
05:35Yeah.
05:38this is a rock flathead so this is coming out of the corner inlet in
05:43Victoria can't get a better eating flathead it's something that we serve
05:47at St Peter something that we frequently sell over-the-counter at fish
05:50butchery as well as Australians we have a really solid reference point for a
05:55flathead it's almost iconically known as fish and chips but oftentimes we don't
06:00know that we could also eat it raw because it's an incredible fish to eat
06:03raw as well I'm gonna show you my three favorite techniques for butchering a
06:09flathead so I'm gonna show you butterflying reverse
06:15butterflying and then filleting but with the head and tail left on this is really
06:21special this is why I came to MasterChef like this exact scenario right now is
06:25exactly why I wanted to be here so I'm just gonna lap it up I'll start with
06:30probably the most complex technique which is the idea of butterflying with
06:36the head on so what we're gonna start by doing is scissors first and we're gonna
06:41take off all of these little fins now where we've got something really nice to
06:48start with what I'm gonna do draw the blade down the back of this fish what I am looking for
06:59is the
07:00moment where then I can see the spine I'm gonna angle my knife in underneath the
07:06spine I'm gonna work my way as low as I can without putting my knife through to
07:12the other side in this space right here is where all the rib bones are pin bones are
07:17important to know because then I know exactly where to put the bottom blade of
07:22my scissor so I put that under the first rib this then scissors all the way to the
07:29top I go between the eyes I cut let's open this up and now I turn this over and this
07:39is
07:40now where we start the next cut you want to puncture in here and then I'm drawing the blade from
07:47tail to head with the blade angling down towards the frame of the fish so that I
07:53can find that spine just like I did on the other side now scissor cut at the tail here
08:04and then cut just beneath the spine and what I'm trying to do is I'm trying to get this
08:09frame out without disturbing the flesh and you can hear the little clicks of ribs coming off all
08:20the way up making sure we leave the head as intact as possible so flathead bone from head to tail
08:28comes
08:29out there's a whole zen about it but it's also for lack of a better word a religious experience
08:34because you see how precise and how meticulous he is gills come out with the organs intact all the
08:42jibbly bits but now the tedious work of removing rib bones and pin bones but he does it with such
08:49ease and precision he makes it look so simple but the hardest things in the world are usually things
08:57that look simple so all pin bones out or rib bones out first one butterfly head on we crack on
09:07we've got
09:08the next fish so this is now reverse butterfly fins off you see on his instagram like all of his
09:16flat
09:16layers of all of the organs and like we're watching him do it now cut the ribs off the spine
09:23he's very
09:24clean he's very neat it's so effortless for him it's amazing are there specific times when you would opt
09:30for a normal butterfly and a reverse butterfly so the reason why i butterfly is that gives me the
09:36ability of crumbing because it's not obstructed by the bone that would sit through the middle
09:43and then for this reverse butterfly method that i'm doing now is more conducive to grilling
09:48reverse butterfly i've done quite a few times scissor along and i learned how to do that from watching
09:56josh nylon so again pin boning it's pretty cool to see him here right now showing me how to do
10:03it
10:03again i scissor the bottom jaw open like so flat head now reverse butterfly and finally filleting but
10:16with the head and tail on i'd normally just take the head off take the fillets off the frame and
10:24make a
10:24little sauce out of the bones and the head and the tail so this is wild seeing them still attached
10:29to the fillet i'm like what do we do with it the trickiest part of this particular cut you need
10:34to
10:34split this tail in half so that both sides have a bit of tail each that is crazy
10:45the head obviously carries some some beautiful meat but more than anything the reason why we do this
10:51is to show revenants of place and craftsmanship this is fish this is outrageous when you get a skinless
11:00boneless flathead fillet it could be from anywhere from anyone it's almost flaunting what you've got
11:05like if you've got this spectacular fish we should be really showing it off the fillet with the head and
11:13tail is a really interesting one i've never even heard of serving a fish that way pin boning rib boning
11:20so important and i'm not even sure how you'd cook it once it's in that form all right last fillet
11:25goes
11:26across and guys they're the three techniques that we've now applied to our flathead all three of them
11:34can be grilled butterfly is a great method uh for crumbing uh the reverse butterfly perfect for the grill
11:43and then fillet to me we don't necessarily always have to apply heat you could do a raw product you
11:49could grill the head we could do two different methods of cookery but good old-fashioned fish and
11:54chips is always a perfect one for the fillet how he prepares this fish in such a beautiful way to
12:08present on a plate is incredible i'm feeling so inspired that was an incredible display to watch
12:17and i hope you pay close attention you have 75 minutes to create a dish for the flathead under your
12:27mystery boxes you must use one of these three fish butchery techniques that josh just taught you
12:36the pantry and garden are open so you have all the flavors and ingredients you could possibly need
12:42the top three dishes will be safe from tomorrow's elimination josh anything to add good luck no we're
12:53talking about a fish that is very lean it doesn't take a great deal of time to cook however it
12:59does take
12:59quite a while to prepare so organize yourselves thoroughly
13:05are we all ready yeah yeah your time starts now come on
13:22go go go go go all right
13:38oh that's a big one as a nurse i'm probably a lot more comfortable approaching anatomy of like
13:44fish or meat or humans um so i think today might be a good challenge for me and i don't
13:50find it too
13:50daunting snack i want to do something that i'm comfortable in the fish butchery so that i can
13:55do that really well but then build a really cool awesome creative dish that hopefully josh will be
14:00like oh that's awesome today i'm going to be using the reverse butterfly then i'm going to like stuff
14:07it with like a bread crumb stuffing kind of like a roast chicken and then truss it and tie it
14:11and then
14:11roast it in the oven and then make a beautiful jus out of the bones from the flathead i kind
14:16of want
14:17the judges to experience it and be like if i close my eyes i can kind of taste like i'm
14:22eating a roast
14:22chicken but it's actually a fish josh is like a crazy chef so like crazy cook for a crazy chef
14:28like why not i'm gonna treat this fish today as a roast and every single roast needs a good gravy
14:33with it and that's what the role of this fish jus is going to do i'm just gonna get some
14:37vegetables
14:38roasting in the oven so i'll get a bit of like caramelization on there and i'm gonna throw
14:41the spine in and then make a beautiful fish jus with it um so it's just gonna be like fish
14:47fish fish
14:47fish fish i would have thought putting that in would be so hard
14:56you have just completed the most amazing demo in three different ways on how to butcher the
15:03common flathead yeah what do you want to see oh like i mean what i'm desperate to see is if
15:08they
15:08were paying attention so let's let's see what the knife works like but as well as that the cookery
15:13of this is the biggest challenge i feel and you know when we talk about fish we always say it's
15:19a matter of seconds rather than a matter of minutes and i would argue that sometimes but when it comes
15:24to a flathead it is kind of a matter of seconds you really need to find that little window um
15:29that
15:29exists but what we don't want is a mouthful of bones and a dried out piece of fish so
15:38yeah it's pretty awesome today to have josh nolan in the kitchen to kick off master's week i mean
15:43what a way like master of his craft he knows his stuff the plan is go for the half filet
15:49with the
15:49tail and head on oh hello i'm gonna cure the body and then i'm just gonna absolutely blast the skin
15:54cell nabachi the tail and the head are thinner than other bits so they will get cooked but then the
16:00bit
16:00that's been cured will be raw i don't know if it'll work i've got absolutely no idea but if it
16:05does
16:06it'll be pretty cool hey emily hello how are we good you haven't attacked your flat head yet no i
16:12have
16:12not yet i'm actually thinking i'm doing the head to tail filet and then on one side i'm going to
16:17hibachi it and on the other side i'm planning to make sashimi wow and i want to present everything
16:22as a meal basically when you go to a japanese restaurant they have like the rice um
16:26you
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