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LAURA: Top three.
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00:00:18,320 --> 00:00:19,960
Congrats on top three, gang.
Yeah, absolutely.
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00:00:19,960 --> 00:00:21,280
Exciting.
I've never been here before.
4
00:00:21,280 --> 00:00:23,080
Well, it's nice to have you here.
Thanks.
5
00:00:24,360 --> 00:00:26,440
I am so rapt to be in
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00:00:26,440 --> 00:00:27,720
the top three.
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00:00:27,720 --> 00:00:29,080
I've beaten my milestone,
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00:00:29,080 --> 00:00:31,120
but I'm absolutely
going to be going in there
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00:00:31,120 --> 00:00:32,480
with my competitive head on.
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00:00:32,480 --> 00:00:34,240
I'm going to bring my best.
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00:00:34,240 --> 00:00:35,920
The mountain to climb.
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00:00:37,440 --> 00:00:39,560
I don't know
if that makes sense, mate.
(ALL CHUCKLE)
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00:00:40,760 --> 00:00:42,320
ANDY: Here they are!
14
00:00:49,640 --> 00:00:51,920
This screams one challenge
15
00:00:51,920 --> 00:00:54,320
and one epic challenge only.
16
00:00:54,320 --> 00:00:55,520
Oh!
So good!
17
00:00:55,520 --> 00:00:57,600
The old time auction, eh?
Yeah!
18
00:00:57,600 --> 00:00:59,760
It's auction day!
19
00:01:02,720 --> 00:01:05,720
This is the time auction.
20
00:01:05,720 --> 00:01:07,400
Yes!
21
00:01:07,400 --> 00:01:09,960
Today you'll need to bid on
the ingredients you want,
22
00:01:09,960 --> 00:01:13,840
and time is your currency.
23
00:01:13,840 --> 00:01:19,440
Today's prize is an extra 15 minutes
in the semifinal cook.
24
00:01:21,520 --> 00:01:24,360
That is a massive advantage.
25
00:01:24,360 --> 00:01:26,800
A head start can mean
the difference between
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00:01:26,800 --> 00:01:29,560
getting to the grand finale
and going home.
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00:01:29,560 --> 00:01:32,360
CALLUM: Knowing how tough of
a competitor Laura and Jamie are,
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00:01:32,360 --> 00:01:34,160
I want that 15 minutes.
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00:01:34,160 --> 00:01:36,160
It's not only just about me
trying to get that 15 minutes,
30
00:01:36,160 --> 00:01:38,160
it's trying to make sure
that they don't get it.
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00:01:39,160 --> 00:01:42,080
Righto, let me explain
how this is going to work.
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00:01:42,080 --> 00:01:45,520
Everyone has 120 minutes to spend.
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There are three different categories
to bid on.
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00:01:49,280 --> 00:01:51,080
You've got protein,
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00:01:51,080 --> 00:01:53,040
fresh produce
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00:01:53,040 --> 00:01:54,480
and a flavour pantry.
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00:01:56,600 --> 00:02:00,240
You'll each bid on ingredients
within those categories
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00:02:00,240 --> 00:02:02,320
in lots of five minutes.
39
00:02:02,320 --> 00:02:05,040
At the end of the auction
your cook time,
40
00:02:05,040 --> 00:02:08,760
that is whatever time you have
remaining
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00:02:08,760 --> 00:02:10,160
after the bidding has ended.
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00:02:10,160 --> 00:02:13,960
The MasterChef pantry and garden,
they are closed,
43
00:02:13,960 --> 00:02:18,520
but you will also have access
to your under-bench staples.
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00:02:21,400 --> 00:02:24,160
My goal today is to have
the most time
45
00:02:24,160 --> 00:02:25,880
coming out of the auction,
46
00:02:25,880 --> 00:02:30,400
and be able to push the other
two into spending too much money.
47
00:02:30,400 --> 00:02:34,240
Righto, we're kicking it off
with the protein category.
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We've got a rib eye and a short rib.
49
00:02:36,560 --> 00:02:39,800
Then we have John Dory
and coral trout.
50
00:02:39,800 --> 00:02:45,440
And last but not least,
silken tofu and firm tofu.
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00:02:45,440 --> 00:02:46,880
Whoo!
Yeah!
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00:02:48,320 --> 00:02:49,920
Love it.
53
00:02:49,920 --> 00:02:51,040
You got tofu last time?
54
00:02:51,040 --> 00:02:52,920
I got tofu last time.
55
00:02:52,920 --> 00:02:54,320
How did you go?
Um...
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00:02:54,320 --> 00:02:56,480
I didn't win.
OK.
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00:02:56,480 --> 00:02:59,040
It wasn't the tofu's fault?
It wasn't the tofu's fault.
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00:02:59,040 --> 00:03:00,600
Just go again.
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00:03:00,600 --> 00:03:02,560
No! (LAUGHS)
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00:03:02,560 --> 00:03:04,880
Tofu and me -
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00:03:04,880 --> 00:03:06,440
wrong!
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00:03:06,440 --> 00:03:07,560
Not again.
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00:03:07,560 --> 00:03:11,680
But also, that beef just looks
so beautiful and marbled.
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00:03:11,680 --> 00:03:12,960
I want it.
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00:03:12,960 --> 00:03:15,000
Righto, we're kicking it off
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00:03:15,000 --> 00:03:18,200
with beautiful rib-eye
and short ribs.
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00:03:18,200 --> 00:03:20,520
I'm pretty keen on the rib-eye
and short rib.
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00:03:20,520 --> 00:03:23,080
I think having the ability
to do a slow-cooked short rib
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00:03:23,080 --> 00:03:26,360
in this challenge could really build
a lot of flavour in fast.
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00:03:26,360 --> 00:03:30,080
Shall we get the bidding started?
Who's going to give me five minutes?
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00:03:30,080 --> 00:03:31,440
Five.
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00:03:31,440 --> 00:03:32,880
Jamie, five minutes.
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00:03:32,880 --> 00:03:34,600
10.
10 minutes!
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00:03:34,600 --> 00:03:37,400
Laura's in. She's got 15.
Come on, Jamie.
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00:03:37,400 --> 00:03:38,760
Don't let 'em have it!
76
00:03:38,760 --> 00:03:42,360
I'm not really interested
in the rib-eye at all,
77
00:03:42,360 --> 00:03:44,120
but I fully intend on bidding
if I think
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00:03:44,120 --> 00:03:46,760
I can get more time
out of either one of these two.
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00:03:46,760 --> 00:03:47,920
20.
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00:03:47,920 --> 00:03:50,440
20. We got 20 here. Callum?
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00:03:50,440 --> 00:03:52,160
I'll go 25.
25.
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00:03:52,160 --> 00:03:54,840
Laura? Hit him with a 30?
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00:03:54,840 --> 00:04:00,800
Look at the thickness, look how lean
the fat is and glossy the meat is.
84
00:04:00,800 --> 00:04:01,800
Imagine the flavours.
85
00:04:01,800 --> 00:04:03,560
Oh, why do you think
I want it so bad?
86
00:04:03,560 --> 00:04:06,560
Look at that.
"Take me! Take me, Callum! Take me!"
87
00:04:07,800 --> 00:04:09,720
Callum's got the bid at 25 minutes.
88
00:04:09,720 --> 00:04:10,720
What else have we got?
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00:04:10,720 --> 00:04:12,840
I'm out.
You're standing staunch.
90
00:04:12,840 --> 00:04:13,840
Ah...
91
00:04:13,840 --> 00:04:16,680
Once it became clear that Callum
and Laura both wanted the beef,
92
00:04:16,680 --> 00:04:19,040
I was only in there playing.
I don't really want it.
93
00:04:19,040 --> 00:04:20,560
And if they're going
to go at each other,
94
00:04:20,560 --> 00:04:23,640
I'll just stand back and then try
and convince them to bet even more.
95
00:04:24,720 --> 00:04:26,680
Callum's got the bid at 25 minutes.
96
00:04:26,680 --> 00:04:28,600
Can I get another five
from any of you two?
97
00:04:28,600 --> 00:04:29,680
No.
98
00:04:29,680 --> 00:04:33,160
I mean, look at
the size of the meat on the rib.
You're gonna let him have
99
00:04:33,160 --> 00:04:36,000
what he wants...
Wow.
100
00:04:36,000 --> 00:04:37,480
..for only 25 minutes.
101
00:04:37,480 --> 00:04:39,480
What...
That would still leave you
102
00:04:39,480 --> 00:04:41,120
heaps of time.
103
00:04:41,120 --> 00:04:43,080
I'm going to give him one.
104
00:04:43,080 --> 00:04:44,400
Going once.
105
00:04:45,560 --> 00:04:46,600
Let's do it.
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00:04:48,160 --> 00:04:50,360
Laura,
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00:04:50,360 --> 00:04:51,600
do you want tofu again?
108
00:04:51,600 --> 00:04:52,880
No!
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00:04:52,880 --> 00:04:53,960
30.
110
00:04:53,960 --> 00:04:55,960
Ah!
There we go!
111
00:04:55,960 --> 00:04:57,440
We got half an hour with Laura!
112
00:04:57,440 --> 00:04:58,800
Yes!
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00:04:58,800 --> 00:04:59,960
I was not expecting that.
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00:04:59,960 --> 00:05:01,800
Laura has 30 minutes.
Yes!
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00:05:01,800 --> 00:05:03,160
Callum wants this beef,
116
00:05:03,160 --> 00:05:06,000
but I am not giving it up
without a fight.
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00:05:06,000 --> 00:05:09,600
The bid is with Laura at 30 minutes.
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00:05:09,600 --> 00:05:12,920
Going once, going twice...
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00:05:12,920 --> 00:05:14,480
30 minutes.
120
00:05:14,480 --> 00:05:18,600
Third and final call here
for the short rib and the rib-eye.
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00:05:18,600 --> 00:05:19,880
Bang the hammer!
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00:05:21,720 --> 00:05:23,360
JEAN-CHRISTOPHE: Are you sure?
123
00:05:23,360 --> 00:05:24,520
If Laura gets this beef,
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00:05:24,520 --> 00:05:29,400
she's got 90 minutes
to do everything she wants with it.
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00:05:29,400 --> 00:05:30,600
35.
126
00:05:30,600 --> 00:05:32,800
(CHEERING)
35!
127
00:05:32,800 --> 00:05:34,800
35!
Yes!
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00:05:34,800 --> 00:05:37,720
Callum, straight back at him.
He has the bid.
129
00:05:37,720 --> 00:05:39,880
35 minutes. He's back in the game.
130
00:05:39,880 --> 00:05:43,360
It's his bid for beef,
short rib and rib-eye.
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00:05:43,360 --> 00:05:44,840
Laura, are you going back at him?
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00:05:44,840 --> 00:05:46,800
Callum, stop!
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00:05:47,800 --> 00:05:49,720
It's a measly 40 minutes.
134
00:05:51,200 --> 00:05:53,000
40 minutes!
135
00:05:53,000 --> 00:05:54,520
We've got 40 minutes here.
136
00:05:54,520 --> 00:05:57,960
If I don't get this beef, there's
a 50% chance I'm stuck with tofu.
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00:05:57,960 --> 00:06:00,200
And I refuse for that to happen.
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00:06:00,200 --> 00:06:01,440
I'm going all in.
139
00:06:01,440 --> 00:06:03,280
You really don't want tofu.
140
00:06:03,280 --> 00:06:05,040
Laura with the bid.
141
00:06:05,040 --> 00:06:06,600
40 minutes, going once...
142
00:06:06,600 --> 00:06:08,680
40 minutes, twice with Laura.
143
00:06:08,680 --> 00:06:11,160
Oh, if only I could
hear Callum's internal monologue.
144
00:06:11,160 --> 00:06:13,000
I'm not super keen on Laura winning,
145
00:06:13,000 --> 00:06:16,120
but if I bid too high, I'm not going
to have enough time left
146
00:06:16,120 --> 00:06:17,600
to actually slow cook it.
147
00:06:17,600 --> 00:06:19,480
So, yeah, I've got
to be careful here
148
00:06:19,480 --> 00:06:21,240
with how much time I spend.
149
00:06:21,240 --> 00:06:23,040
Are you sure?
150
00:06:23,040 --> 00:06:25,320
She can have it.
Slam the frickin' hammer!
151
00:06:25,320 --> 00:06:27,400
40 minutes.
152
00:06:32,880 --> 00:06:34,640
Yes!
Sold to Laura for 40 minutes!
153
00:06:34,640 --> 00:06:36,480
Whoo!
Well done.
Hell, yes!
154
00:06:36,480 --> 00:06:38,160
No tofu. We're on.
155
00:06:38,160 --> 00:06:40,200
Here we are, Laura.
Thanks, Chef.
Well done.
156
00:06:40,200 --> 00:06:42,120
Beautiful.
Bon appetit.
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00:06:42,120 --> 00:06:43,320
Great start.
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00:06:43,320 --> 00:06:45,240
She paid 40 minutes for it,
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00:06:45,240 --> 00:06:47,520
which means
she's got 80 minutes left.
160
00:06:48,680 --> 00:06:52,000
Shall we get to the second item?
Bring 'em over, Jean-Christophe.
161
00:06:52,000 --> 00:06:54,320
What have we got?
Something fishy.
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00:06:54,320 --> 00:06:57,560
One coral trout, three John Dory.
163
00:06:57,560 --> 00:07:00,040
Imagine what you can do with this.
164
00:07:00,040 --> 00:07:03,240
Look at that. "Hello! Tres bien!"
165
00:07:03,240 --> 00:07:05,960
Look at the beauty of that fish.
166
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Andy, look at that.
I'm looking.
167
00:07:07,600 --> 00:07:10,960
Well, it's go Jean-Christophe hyped,
so what have we got, fellas?
I'll tell you what...
168
00:07:12,160 --> 00:07:13,520
Ah!
There we go.
169
00:07:13,520 --> 00:07:15,640
We've got five minutes straight off
from Jamie.
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00:07:16,680 --> 00:07:18,600
Out of the fish
or the tofu that's left,
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00:07:18,600 --> 00:07:20,440
let's be honest,
I definitely prefer the fish.
172
00:07:20,440 --> 00:07:22,320
I'm bidding.
10 minutes, Callum.
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00:07:22,320 --> 00:07:24,080
Jamie, surely
you're going back at him?
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00:07:25,200 --> 00:07:26,720
15 minutes here.
175
00:07:26,720 --> 00:07:28,120
Calum, you got 20.
20.
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00:07:28,120 --> 00:07:31,400
JAMIE: As soon as I see
how much Calum wants it,
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00:07:31,400 --> 00:07:33,160
all I'm thinking is,
178
00:07:33,160 --> 00:07:34,920
"How high can I get this price?"
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00:07:34,920 --> 00:07:37,080
Jamie, 25.
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00:07:37,080 --> 00:07:39,080
30.
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00:07:39,080 --> 00:07:40,880
35 with Jamie.
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00:07:42,200 --> 00:07:43,840
So much you could do with this.
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00:07:43,840 --> 00:07:46,240
The bid is with Jamie at 35 minutes.
184
00:07:46,240 --> 00:07:47,880
Callum, can I get 40 minutes?
185
00:07:47,880 --> 00:07:49,800
Oh, you can get 40 minutes alright.
186
00:07:49,800 --> 00:07:51,280
40 minutes!
187
00:07:51,280 --> 00:07:52,840
40 minutes on Callum.
188
00:07:54,120 --> 00:07:55,840
45.
45!
Aw!
189
00:07:55,840 --> 00:07:58,600
Here we go.
Now we're getting juicy.
190
00:07:58,600 --> 00:08:00,880
I can tell that
he's already got dishes in mind.
191
00:08:00,880 --> 00:08:02,880
That's just how his head works.
192
00:08:02,880 --> 00:08:04,480
Let's see how expensive
we can make it.
193
00:08:04,480 --> 00:08:09,680
One coral trout, three John Dory
for 45 minutes, with Jamie.
194
00:08:09,680 --> 00:08:11,240
Uh, I'll give you 50.
195
00:08:11,240 --> 00:08:12,760
50 minutes.
196
00:08:12,760 --> 00:08:14,720
Here we go. That's good for Callum.
197
00:08:14,720 --> 00:08:17,680
50 minutes, with Callum.
That's our bid. Jamie?
198
00:08:17,680 --> 00:08:19,600
Do you want the tofu?
Should I call it?
199
00:08:20,680 --> 00:08:22,520
Nah, I'll go.
Here we go!
200
00:08:22,520 --> 00:08:24,240
(CHEERING)
201
00:08:24,240 --> 00:08:28,440
So the secret that
I don't want them to know is that...
202
00:08:28,440 --> 00:08:29,720
..I love tofu.
203
00:08:31,920 --> 00:08:35,040
Jamie, that is 55 minutes with you.
Can I get an hour, Callum?
204
00:08:35,040 --> 00:08:37,480
Surely you're going back at him?
205
00:08:37,480 --> 00:08:41,120
We're going back and forth and
this is getting higher and higher,
206
00:08:41,120 --> 00:08:43,560
but I'm prepared to spend
a little bit more on the fish
207
00:08:43,560 --> 00:08:45,200
than what I would have on the beef.
208
00:08:45,200 --> 00:08:49,200
Callum, when was the last time
you cooked with John Dory?
209
00:08:49,200 --> 00:08:51,520
It's quite hard to get
where I live in SA, so very seldom,
210
00:08:51,520 --> 00:08:52,960
but they're beautiful,
211
00:08:52,960 --> 00:08:55,400
so I'd be very happy
to pay 60 minutes for them.
212
00:08:55,400 --> 00:08:56,600
(CHEERING)
213
00:08:56,600 --> 00:08:58,960
Yes!
60 minutes!
214
00:08:58,960 --> 00:09:01,600
60 minutes, with Callum.
215
00:09:01,600 --> 00:09:05,360
You're getting back at him, Jamie?
Just let me have it, it's alright.
216
00:09:06,920 --> 00:09:10,240
You need to drive the price up,
but also know when to fold.
217
00:09:10,240 --> 00:09:13,200
Going once, Jamie.
218
00:09:13,200 --> 00:09:14,400
Going twice.
219
00:09:16,280 --> 00:09:17,280
No more bets.
220
00:09:17,280 --> 00:09:19,080
All said and done.
221
00:09:19,080 --> 00:09:21,960
Sold to Callum for 60 minutes.
LAURA: Wow.
222
00:09:21,960 --> 00:09:23,640
Alright.
60 minutes, yeah?
223
00:09:23,640 --> 00:09:24,640
Thank you.
224
00:09:24,640 --> 00:09:28,160
So you've got 60 minutes left.
225
00:09:28,160 --> 00:09:29,560
And that means, Jamie,
226
00:09:29,560 --> 00:09:33,280
you get firm tofu
and silken tofu for free!
227
00:09:33,280 --> 00:09:36,160
Wow.
Hey!
228
00:09:36,160 --> 00:09:38,040
I may have been left with tofu,
229
00:09:38,040 --> 00:09:40,640
but I still have 120 minutes.
230
00:09:40,640 --> 00:09:43,120
Got on a full extra hour
than Callum does,
231
00:09:43,120 --> 00:09:45,520
and we've still got
two categories to bid on.
232
00:09:46,680 --> 00:09:50,440
OK, second category - fresh produce.
233
00:09:51,680 --> 00:09:54,480
So, you'll have a mix of vegies.
234
00:09:54,480 --> 00:09:55,920
We've got some alliums...
235
00:09:57,680 --> 00:09:59,560
..and then we've got citrus fruit.
236
00:10:00,680 --> 00:10:03,120
First up, we have
the fresh vegetable basket.
237
00:10:04,640 --> 00:10:09,160
LAURA: Those vegies are screaming at
me to cook them with this beef,
238
00:10:09,160 --> 00:10:12,520
so I really need to be strategic
and make sure I lock these in.
239
00:10:12,520 --> 00:10:14,840
We're going to start the bidding.
240
00:10:14,840 --> 00:10:15,840
Five minutes.
241
00:10:15,840 --> 00:10:18,400
OK, Callum's giving us five minutes.
242
00:10:18,400 --> 00:10:20,320
Anyone else?
243
00:10:20,320 --> 00:10:22,120
10.
10 minutes.
244
00:10:23,520 --> 00:10:25,560
JAMIE: I don't really want
the vegies,
245
00:10:25,560 --> 00:10:28,800
but I wonder if I can get Laura
to go another five?
246
00:10:29,800 --> 00:10:31,200
15.
247
00:10:31,200 --> 00:10:32,880
Oh, Jamie's in the game.
248
00:10:32,880 --> 00:10:35,640
The bidding is with Jamie
at 15 minutes.
249
00:10:35,640 --> 00:10:37,200
Anyone for 20?
250
00:10:37,200 --> 00:10:39,520
I went high with that beef.
251
00:10:39,520 --> 00:10:42,160
I gave up 40 minutes of my cook.
252
00:10:42,160 --> 00:10:43,920
I feel like I don't
have much wiggle room
253
00:10:43,920 --> 00:10:45,400
with these vegies.
254
00:10:46,640 --> 00:10:48,200
Beef, vegetables.
255
00:10:48,200 --> 00:10:49,720
Mm!
Works perfectly.
256
00:10:49,720 --> 00:10:51,200
It does.
Are you guys
257
00:10:51,200 --> 00:10:53,880
going to let Jamie have
the vegetables for 15 minutes?
258
00:10:53,880 --> 00:10:55,160
Oh!
259
00:10:56,720 --> 00:10:59,200
Come on, get excited!
I am super excited!
260
00:10:59,200 --> 00:11:00,200
Come on!
261
00:11:00,200 --> 00:11:01,720
If you let Jamie have this
for 15 minutes,
262
00:11:01,720 --> 00:11:04,280
he will have 105 minutes
on the clock.
263
00:11:04,280 --> 00:11:05,760
Are you happy with that?
264
00:11:05,760 --> 00:11:06,920
Oh!
265
00:11:10,840 --> 00:11:12,440
Go on, Loz.
266
00:11:14,920 --> 00:11:16,840
She's thinking. She's thinking.
267
00:11:16,840 --> 00:11:18,440
Going once.
268
00:11:20,360 --> 00:11:22,640
Going twice, Laura.
269
00:11:32,000 --> 00:11:33,360
Think you can be
the next MasterChef?
270
00:11:33,360 --> 00:11:35,920
Only one way to find out.
Applications are open now.
271
00:11:35,920 --> 00:11:37,560
Head to the link below and apply.
272
00:11:37,560 --> 00:11:39,320
We'll see you in the kitchen.
273
00:11:44,360 --> 00:11:47,680
The vegetables are with Jamie,
currently at 15 minutes.
274
00:11:47,680 --> 00:11:48,800
Anyone else?
275
00:11:50,120 --> 00:11:51,520
Go on, Loz.
276
00:11:54,160 --> 00:11:56,200
(JUDGES CHEER)
Yes!
277
00:11:56,200 --> 00:11:59,520
Oh, so good.
20 minutes, with Laura.
278
00:11:59,520 --> 00:12:00,560
Yeah.
279
00:12:00,560 --> 00:12:01,560
I feel like
280
00:12:01,560 --> 00:12:05,640
I can't go much more than this.
Like, I need these vegies now.
281
00:12:07,080 --> 00:12:08,240
Going once.
282
00:12:10,120 --> 00:12:11,400
Going twice.
283
00:12:12,840 --> 00:12:14,880
Sold to Laura for 20 minutes!
284
00:12:14,880 --> 00:12:17,200
Oh, that is good gear!
285
00:12:17,200 --> 00:12:18,760
Unbelievable.
286
00:12:18,760 --> 00:12:20,400
Wowie! Thanks, guys.
287
00:12:21,400 --> 00:12:22,840
JAMIE: Laura takes the bait,
288
00:12:22,840 --> 00:12:24,960
uses another 20 minutes
for the vegetables.
289
00:12:24,960 --> 00:12:27,720
Great combination, but how
290
00:12:27,720 --> 00:12:29,520
is she going to go
with the third category?
291
00:12:29,520 --> 00:12:32,040
Well done, Laura.
So you got 60 minutes, Laura.
292
00:12:32,040 --> 00:12:33,440
Thanks.
293
00:12:33,440 --> 00:12:34,800
Alright, Jean-Christophe,
294
00:12:34,800 --> 00:12:37,800
let's grab
our next category of produce.
295
00:12:37,800 --> 00:12:39,520
The alliums!
296
00:12:40,600 --> 00:12:43,640
You cannot possibly cook
without this.
297
00:12:43,640 --> 00:12:45,360
Onions, Saint-Andre,
298
00:12:45,360 --> 00:12:48,440
garlic, leeks -
it's the foundation of your dish.
299
00:12:48,440 --> 00:12:51,160
JAMIE: Alliums is absolutely
the one I want.
300
00:12:51,160 --> 00:12:53,440
And I really wanted
to be going against Callum
301
00:12:53,440 --> 00:12:54,800
to get them.
302
00:12:54,800 --> 00:12:56,640
He has no time to work with,
303
00:12:56,640 --> 00:12:59,120
which means hopefully
I can get this for a bargain.
304
00:12:59,120 --> 00:13:00,960
Alright, let's get started
on the bidding.
305
00:13:00,960 --> 00:13:03,360
Who's going
to give me five minutes on alliums?
Five, please.
306
00:13:03,360 --> 00:13:04,440
Jamie, five minutes.
307
00:13:04,440 --> 00:13:05,920
10.
Callum, 10.
308
00:13:05,920 --> 00:13:09,280
15, please.
15 for Jamie. 20, Callum?
309
00:13:10,360 --> 00:13:12,240
You've got 60 minutes.
It's be 40.
310
00:13:12,240 --> 00:13:13,600
Then by the time I...
311
00:13:13,600 --> 00:13:15,720
The bid's with Jamie at 15 minutes.
312
00:13:17,000 --> 00:13:19,840
Callum, you're going to let him
have this for 15 minutes?
313
00:13:21,200 --> 00:13:24,440
Oh, I think I am. I just think
I've got not enough, uh...
314
00:13:24,440 --> 00:13:26,640
..not enough dollarydoos
to work with here.
Not enough moolah.
315
00:13:26,640 --> 00:13:30,320
Yeah, I need to go to the bank
and refinance my house.
Time moolah!
316
00:13:30,320 --> 00:13:32,000
Going once,
317
00:13:32,000 --> 00:13:33,640
going twice.
318
00:13:33,640 --> 00:13:36,080
Oh, I'll just give it a cheeky 20.
319
00:13:36,080 --> 00:13:38,840
JEAN-CHRISTOPHE: Yes!
ANDY: He loves a late bid!
320
00:13:38,840 --> 00:13:41,720
I think Callum's only bet 20 minutes
because he knows I want them.
321
00:13:41,720 --> 00:13:44,200
I'm fine with that.
I have time to play with.
322
00:13:44,200 --> 00:13:45,280
Well played, Callum.
323
00:13:45,280 --> 00:13:46,920
25, please.
324
00:13:46,920 --> 00:13:49,160
Alright, 25 minutes going to Jamie.
Going once...
325
00:13:50,920 --> 00:13:52,800
..going twice.
326
00:13:52,800 --> 00:13:56,240
The alliums are sold to Jamie
for 25 minutes.
327
00:13:56,240 --> 00:13:58,160
Yes!
Yeah!
328
00:14:01,280 --> 00:14:03,000
CALLUM: I'm happy to get the citrus
for free,
329
00:14:03,000 --> 00:14:05,360
but I'm going to have to find
a really clever way
330
00:14:05,360 --> 00:14:08,800
to round out the flavour
of my coral trout dish.
331
00:14:08,800 --> 00:14:12,120
And now you have the citrus
for free!
332
00:14:12,120 --> 00:14:13,520
Yes.
LAURA: Wow.
333
00:14:13,520 --> 00:14:15,600
Oh, look at this array
of different gear.
334
00:14:16,920 --> 00:14:19,480
Righto, to round out our auction,
335
00:14:19,480 --> 00:14:21,880
the third and final category,
336
00:14:21,880 --> 00:14:25,720
we are taking you down to
Flavourtown with...
337
00:14:25,720 --> 00:14:27,920
flavour bombs,
338
00:14:27,920 --> 00:14:29,600
fresh herbs
339
00:14:29,600 --> 00:14:31,560
and also spices.
340
00:14:32,760 --> 00:14:35,360
First up, we've got
our basket of flavour bombs.
341
00:14:35,360 --> 00:14:36,800
Oh, yes.
342
00:14:36,800 --> 00:14:38,520
Oh-ho-ho-ho!
343
00:14:38,520 --> 00:14:40,640
It's a juicy one.
344
00:14:40,640 --> 00:14:45,160
Alright, this one could absolutely
make or break a dish.
345
00:14:45,160 --> 00:14:47,560
Recognise these guys?
The bonito flakes.
346
00:14:47,560 --> 00:14:48,960
We've got miso here.
347
00:14:48,960 --> 00:14:51,000
Porcini.
348
00:14:51,000 --> 00:14:53,760
This is
a one-way ticket to Flavourtown.
349
00:14:53,760 --> 00:14:57,640
I have tofu and alliums, and there
is a dish building in my mind,
350
00:14:57,640 --> 00:15:01,320
but to execute that dish,
I need the flavour bombs.
351
00:15:01,320 --> 00:15:02,640
Have I got five?
352
00:15:04,440 --> 00:15:06,680
Well, I've got a cheeky five.
Callum's got a cheeky five.
353
00:15:06,680 --> 00:15:09,680
I know Mr Tofu has a cheeky 10.
354
00:15:11,480 --> 00:15:12,680
Laura, 15!
355
00:15:12,680 --> 00:15:13,800
Yeah, I'll take 20.
356
00:15:13,800 --> 00:15:15,360
There he is.
Jamie!
357
00:15:15,360 --> 00:15:17,480
Jamie, with 20 minutes.
358
00:15:17,480 --> 00:15:20,080
LAURA: If I bid, that's going
to bring me to 25 minutes.
359
00:15:20,080 --> 00:15:23,160
which means that I get
a 35-minute cook.
360
00:15:23,160 --> 00:15:25,200
Going once...
361
00:15:25,200 --> 00:15:27,880
Like, nah, I have to tap out.
362
00:15:27,880 --> 00:15:29,520
..going twice.
363
00:15:30,640 --> 00:15:33,160
Sold to Jamie for 20 minutes!
364
00:15:33,160 --> 00:15:36,400
JEAN-CHRISTOPHE: 20 minutes.
This is dangerous!
365
00:15:36,400 --> 00:15:37,960
Yeah, boy.
Wow.
366
00:15:37,960 --> 00:15:39,840
I've only spent 45 minutes,
367
00:15:39,840 --> 00:15:41,920
which means I have 75 minutes
368
00:15:41,920 --> 00:15:45,680
to build a dish out of tofu,
alliums and flavour bombs.
369
00:15:45,680 --> 00:15:48,000
This is prime time.
370
00:15:48,000 --> 00:15:49,880
I'm so happy.
371
00:15:49,880 --> 00:15:52,560
Next up, we've got fresh herbs.
372
00:15:54,840 --> 00:15:57,240
LAURA: Those fresh herbs
are looking lush.
373
00:15:58,400 --> 00:16:00,680
I need them.
374
00:16:00,680 --> 00:16:03,520
Do I hear five minutes
for fresh herbs?
Five minutes.
375
00:16:03,520 --> 00:16:05,120
Yeah!
Straight up from Callum.
376
00:16:06,480 --> 00:16:07,480
Laura?
377
00:16:08,680 --> 00:16:11,240
Think of what you can do.
We've got 10.
378
00:16:11,240 --> 00:16:15,160
Callum has made it very clear
he wants these herbs, but so do I.
379
00:16:15,160 --> 00:16:19,960
So the beautiful fresh herbs
are with Laura for just 10 minutes?
380
00:16:19,960 --> 00:16:22,240
Can I get 15 from you, Callum?
381
00:16:22,240 --> 00:16:23,320
Uh...
382
00:16:24,680 --> 00:16:26,720
10 minutes from Laura.
383
00:16:26,720 --> 00:16:28,400
Going once.
384
00:16:29,440 --> 00:16:30,960
Going twice.
385
00:16:32,440 --> 00:16:34,120
Sold to Laura!
(SCREAMS)
386
00:16:35,520 --> 00:16:37,520
What a happy customer!
387
00:16:38,480 --> 00:16:40,280
10 minutes for herbs?!
388
00:16:40,280 --> 00:16:43,080
Is Callum mad?
It's like an absolute steal!
389
00:16:44,720 --> 00:16:48,720
Which means, Callum, you just scored
a basket of spices for free.
Yes!
390
00:16:48,720 --> 00:16:49,920
Whoo-hoo!
391
00:16:49,920 --> 00:16:51,840
I got my citrus for free,
I've got my spices for free,
392
00:16:51,840 --> 00:16:52,840
and I think
393
00:16:52,840 --> 00:16:55,280
I've got enough time
to cook a really lovely dish.
394
00:16:55,280 --> 00:16:58,120
Thank you very much.
You're very welcome, mate.
395
00:16:58,120 --> 00:16:59,680
What a treat.
That's your spices.
396
00:16:59,680 --> 00:17:00,840
You've got some dried chillies.
397
00:17:00,840 --> 00:17:02,520
Yeah, I've got
a few bits and bobs here, mate.
398
00:17:05,360 --> 00:17:06,720
Alright, Laura,
399
00:17:06,720 --> 00:17:10,200
you have beef, vegetables
and fresh herbs,
400
00:17:10,200 --> 00:17:14,200
with the least amount of time -
50 minutes on the clock.
401
00:17:14,200 --> 00:17:17,200
Callum, you've got 60 minutes
on the clock,
402
00:17:17,200 --> 00:17:20,080
with fish, citrus and spices.
403
00:17:20,080 --> 00:17:23,360
And, Jamie,
you've got the most time,
404
00:17:23,360 --> 00:17:25,520
75 minutes on the clock,
405
00:17:25,520 --> 00:17:28,880
and you're cooking with tofu,
alliums and flavour bombs.
406
00:17:30,480 --> 00:17:33,720
Jamie, your 75 minutes starts...
407
00:17:35,000 --> 00:17:36,600
..now!
408
00:17:40,440 --> 00:17:42,960
Just wait, eh, Cal?
Yeah.
409
00:17:42,960 --> 00:17:44,240
Just wait it out.
410
00:17:44,240 --> 00:17:46,400
JAMIE: I have 75 minutes
to cook a dish
411
00:17:46,400 --> 00:17:49,680
using tofu,
alliums and flavour bombs.
412
00:17:49,680 --> 00:17:51,880
I know it may appear,
because I have tofu,
413
00:17:51,880 --> 00:17:55,520
I have the most amount of time with,
like, the lesser cuts of ingredients,
414
00:17:55,520 --> 00:17:57,440
but I don't think so at all.
415
00:17:57,440 --> 00:18:01,480
There's so much flavour within
the flavour bomb and the alliums.
416
00:18:01,480 --> 00:18:03,200
Yeah, I'm really stoked
with what I got.
417
00:18:04,200 --> 00:18:07,680
I love tofu,
but not everybody likes it,
418
00:18:07,680 --> 00:18:09,960
so I need to be creative
in the way that I use it,
419
00:18:09,960 --> 00:18:12,480
and make sure that I use
the flavour bombs and the alliums
420
00:18:12,480 --> 00:18:13,640
to the best of my ability.
421
00:18:13,640 --> 00:18:16,640
So today
I'm making charred shallots,
422
00:18:16,640 --> 00:18:19,320
a burnt onion and leek dashi,
423
00:18:19,320 --> 00:18:22,960
and then a little tofu
and miso cream over the top,
424
00:18:22,960 --> 00:18:25,040
which I'm going to turn into a foam,
425
00:18:25,040 --> 00:18:27,160
utilising some of the stuff
in my flavour bomb.
426
00:18:29,480 --> 00:18:32,960
The most important part of this dish
is the burnt onion dashi.
427
00:18:32,960 --> 00:18:35,400
That's where a whole lot of depth
and character is going to be built,
428
00:18:35,400 --> 00:18:37,760
so the first thing I do is take
some of the bonito flakes
429
00:18:37,760 --> 00:18:39,520
to create a bonito stock,
430
00:18:39,520 --> 00:18:41,840
and I throw some of the porcinis
in there as well.
431
00:18:41,840 --> 00:18:43,960
Let's get as much earthiness
and richness
432
00:18:43,960 --> 00:18:46,200
into this broth as possible.
433
00:18:46,200 --> 00:18:48,400
My strategy up there was to force
the others to bid
434
00:18:48,400 --> 00:18:51,200
as high as possible on anything
I thought they really wanted.
435
00:18:51,200 --> 00:18:53,960
You can come up with a great dish
in not a lot of time,
436
00:18:53,960 --> 00:18:55,680
but you can't cheat
the amount of flavour
437
00:18:55,680 --> 00:18:58,160
that you can build over
the course of a longer period.
438
00:18:58,160 --> 00:19:01,840
At the end of the day, time is
what we're sort of fighting for,
439
00:19:01,840 --> 00:19:04,440
and I think having the most time
is definitely an advantage.
440
00:19:04,440 --> 00:19:06,560
I'm about to go into the semifinal
441
00:19:06,560 --> 00:19:07,960
against Callum and Laura,
442
00:19:07,960 --> 00:19:09,880
who are MasterChef royalty.
443
00:19:09,880 --> 00:19:13,000
If I can walk into the end
a little bit more confident,
444
00:19:13,000 --> 00:19:16,040
having beaten them head-to-head,
and an extra 15 minutes,
445
00:19:16,040 --> 00:19:17,040
that is huge!
446
00:19:17,040 --> 00:19:19,680
So, fingers crossed.
447
00:19:19,680 --> 00:19:21,800
LAURA: Jamie, your onions are burnt!
448
00:19:21,800 --> 00:19:23,960
Oh, no!
(LAUGHTER)
449
00:19:23,960 --> 00:19:27,320
I'm trying to, like, stay in this,
like, calm, zen space,
450
00:19:27,320 --> 00:19:29,080
but then I've got
the least amount of time
451
00:19:29,080 --> 00:19:30,080
to cook with today,
452
00:19:30,080 --> 00:19:33,360
and watching Jamie unpacking
all this flavour into his dish,
453
00:19:33,360 --> 00:19:35,400
I'm like, "Oh, this is
going to be hard to beat."
454
00:19:37,320 --> 00:19:39,600
Couldn't think of
a better challenge to sort out
455
00:19:39,600 --> 00:19:42,040
a massive prize for the semifinal -
456
00:19:42,040 --> 00:19:44,920
15 minutes in a semifinal cook.
457
00:19:44,920 --> 00:19:47,560
That is, like, just game-changing.
458
00:19:47,560 --> 00:19:50,120
Treasure.
Treasure, it is!
Absolute treasure.
459
00:19:50,120 --> 00:19:52,480
It just affords you
that time to just stand still,
460
00:19:52,480 --> 00:19:55,400
write your list
and just get clarity.
461
00:19:55,400 --> 00:19:57,640
ANDY: Jamie, first cab off the rank
and I want to talk
462
00:19:57,640 --> 00:19:59,320
about how he played
that time auction.
463
00:19:59,320 --> 00:20:01,160
I think he was very savvy...
464
00:20:01,160 --> 00:20:03,040
Yes.
..in just kind of waiting,
465
00:20:03,040 --> 00:20:04,440
bidding when he had to,
466
00:20:04,440 --> 00:20:06,000
and I reckon he kind of sucked
467
00:20:06,000 --> 00:20:08,320
a few minutes out
of Callum and Laura.
468
00:20:08,320 --> 00:20:10,400
And now he's left with tofu,
469
00:20:10,400 --> 00:20:13,160
which I think everyone
was dissing at the start.
470
00:20:13,160 --> 00:20:16,640
But when you put that
with flavour bombs and alliums,
471
00:20:16,640 --> 00:20:18,600
I think he's sitting pretty
with 75 minutes.
472
00:20:18,600 --> 00:20:20,080
I think so, too.
473
00:20:20,080 --> 00:20:22,840
Laura has ended up with such
a good bunch of ingredients.
474
00:20:22,840 --> 00:20:24,880
SOFIA: She got two
of her first picks.
475
00:20:24,880 --> 00:20:26,080
Callum's next.
476
00:20:26,080 --> 00:20:28,000
He's got 60 minutes.
477
00:20:28,000 --> 00:20:30,080
I just think his struggle
is going to be the fact
478
00:20:30,080 --> 00:20:32,000
that, you know, citrus
is fairly one-note.
479
00:20:32,000 --> 00:20:34,760
It's the zest,
and then it's the juice, you know?
Mm.
480
00:20:34,760 --> 00:20:37,800
So, I think he's actually
probably got the hardest job.
481
00:20:39,840 --> 00:20:41,920
More onions, 'cause he burnt
the first lot.
482
00:20:41,920 --> 00:20:42,920
(LAUGHS)
483
00:20:42,920 --> 00:20:45,200
He's running...he's running
out of time.
484
00:20:45,200 --> 00:20:47,640
(BOTH LAUGH)
485
00:20:47,640 --> 00:20:51,080
Callum your 60 minutes starts now.
486
00:20:51,080 --> 00:20:53,760
(CHEERING AND APPLAUSE)
Allez!
487
00:20:57,840 --> 00:20:59,960
I've got my nervous
pacing happening.
488
00:20:59,960 --> 00:21:01,080
(LAUGHS)
489
00:21:01,080 --> 00:21:02,640
Raring to go.
490
00:21:02,640 --> 00:21:04,440
I hope so. God, 50 minutes.
491
00:21:04,440 --> 00:21:05,720
Ooh.
492
00:21:05,720 --> 00:21:07,360
It's not a lot of time.
493
00:21:09,560 --> 00:21:10,880
CALLUM: I'm feeling good.
494
00:21:10,880 --> 00:21:14,320
We, um...we usually get 75 minutes
in all the challenges,
495
00:21:14,320 --> 00:21:16,560
so I think this hour is going
to go past pretty quick.
496
00:21:16,560 --> 00:21:18,200
So, I just need to absolutely motor.
497
00:21:18,200 --> 00:21:20,200
Looking at the ingredients
I've got here,
498
00:21:20,200 --> 00:21:23,360
I think the spices, citrus and fish
work together really well,
499
00:21:23,360 --> 00:21:27,320
but I've only got 60 minutes,
so I need to build flavour and fast.
500
00:21:27,320 --> 00:21:28,800
I'm going to start
filleting this fish
501
00:21:28,800 --> 00:21:30,320
so I can start getting a stock made.
502
00:21:33,520 --> 00:21:34,800
My two key challenges today
503
00:21:34,800 --> 00:21:36,600
are not only having 60 minutes
to cook,
504
00:21:36,600 --> 00:21:39,920
but also not really having, like,
a starchy thing or a vegetable.
505
00:21:39,920 --> 00:21:42,320
And I can't just serve a piece
of fish on a plate with sauce.
506
00:21:42,320 --> 00:21:43,880
It's not really going
to feel complete.
507
00:21:43,880 --> 00:21:46,000
So I think I need something
kind of carby
508
00:21:46,000 --> 00:21:47,440
or something to go with it.
509
00:21:49,280 --> 00:21:50,680
JEAN-CHRISTOPHE: Callum.
Callum!
510
00:21:50,680 --> 00:21:52,920
Hello.
Mate, what are you making?
511
00:21:52,920 --> 00:21:55,600
Uh, I'm gonna do the coral trout.
512
00:21:55,600 --> 00:21:58,840
I'm going to make curried
burnt mandarin butter sauce.
513
00:21:58,840 --> 00:22:00,680
It's going to go over the top.
Right, yep.
514
00:22:00,680 --> 00:22:03,960
And a nice little roti kind of thing
to suck it all up...
515
00:22:03,960 --> 00:22:05,000
..is the plan.
516
00:22:05,000 --> 00:22:07,440
Right. So just fish, sauce, roti?
517
00:22:07,440 --> 00:22:08,600
Yeah.
Yeah.
518
00:22:08,600 --> 00:22:10,680
Well, I don't really have any
vegetables, so to be honest, I...
519
00:22:10,680 --> 00:22:12,600
Yeah, I think...
Everything's, like, flavoury,
520
00:22:12,600 --> 00:22:13,840
so it's got to be about the fish.
521
00:22:13,840 --> 00:22:15,040
And that's...that's where I got to.
522
00:22:16,440 --> 00:22:20,320
Do you reckon old mate Jamie
out-strategised you in that, uh...
523
00:22:20,320 --> 00:22:21,640
..in that auction?
524
00:22:21,640 --> 00:22:23,560
What do you mean?
He ended up with tofu. OK.
525
00:22:23,560 --> 00:22:25,080
I think you've got
the hardest task here.
526
00:22:27,440 --> 00:22:32,000
In all seriousness, it needs to feel
and taste like a complete dish.
527
00:22:32,000 --> 00:22:34,240
Yeah.
Not just three components.
528
00:22:34,240 --> 00:22:36,000
Righto.
529
00:22:36,000 --> 00:22:39,360
Andy tells me he reckons I've got
the hardest pantry to work with.
530
00:22:39,360 --> 00:22:42,400
Then, up until now, I thought I did
a good job in the time auction.
531
00:22:42,400 --> 00:22:44,360
But if he's worried, I'm worried.
532
00:22:50,560 --> 00:22:52,240
JEAN-CHRISTOPHE: Laura,
533
00:22:52,240 --> 00:22:56,200
your 50 minutes start now.
Yes!
534
00:22:56,200 --> 00:22:58,120
(CHEERING AND APPLAUSE)
535
00:22:58,120 --> 00:22:59,600
Oh.
536
00:22:59,600 --> 00:23:03,920
I've been left with beef,
the biggest abundance of vegies
537
00:23:03,920 --> 00:23:05,640
and herbs, in 50 minutes.
538
00:23:05,640 --> 00:23:08,000
JAMIE: It's A lot of meat
to cook in 50 minutes, Loz.
539
00:23:08,000 --> 00:23:09,440
Thanks, Jamie.
(LAUGHS)
540
00:23:11,280 --> 00:23:14,280
First thing I need to do
is start on this beef.
541
00:23:14,280 --> 00:23:16,600
This beef needs to go
onto that hibachi
542
00:23:16,600 --> 00:23:18,080
as quickly as possible.
543
00:23:18,080 --> 00:23:21,600
I want char, I want smoke,
I want caramelisation.
544
00:23:21,600 --> 00:23:23,120
I'm trying to draw out
545
00:23:23,120 --> 00:23:25,960
as much flavour as possible
in 50 minutes.
546
00:23:25,960 --> 00:23:29,040
Oh, my God, I stink like smoke
after today.
547
00:23:29,040 --> 00:23:31,480
I feel like I have no time
to write my dish down,
548
00:23:31,480 --> 00:23:32,880
be methodical.
549
00:23:32,880 --> 00:23:34,640
It's just get in, cook,
550
00:23:34,640 --> 00:23:35,960
and...
551
00:23:35,960 --> 00:23:38,240
..cross all my fingers and toes
it's a banger.
552
00:23:38,240 --> 00:23:40,160
Honestly, maybe a little
bit overwhelmed
553
00:23:40,160 --> 00:23:41,400
with actually what I have
554
00:23:41,400 --> 00:23:43,840
because there's a lot
of beautiful produce here.
555
00:23:43,840 --> 00:23:46,400
So, yeah, I feel like
the pressure's on me,
556
00:23:46,400 --> 00:23:49,000
with incredible ingredients
to make something delicious.
557
00:23:49,000 --> 00:23:50,560
Hey, Laura.
Hey, Laura.
558
00:23:50,560 --> 00:23:52,000
Hey.
Oh, that was fun.
559
00:23:52,000 --> 00:23:53,880
You ended up with some beef...
Yeah.
560
00:23:53,880 --> 00:23:57,280
..an abundance of vegies and every
herb under the sun, just about.
561
00:23:57,280 --> 00:23:59,520
Oh, my God. Actually...
They're such beautiful ingredients,
562
00:23:59,520 --> 00:24:01,560
but they're, like...
they're quite basic.
563
00:24:01,560 --> 00:24:04,160
You know, there's nothing for us
to, like, sit up out of our chair
564
00:24:04,160 --> 00:24:06,120
and go, "Whoa-ho-ho-ho!"
I know.
565
00:24:06,120 --> 00:24:08,520
I know, so I feel like I need
to use them in a really smart
566
00:24:08,520 --> 00:24:09,880
and clever way.
Yeah.
567
00:24:09,880 --> 00:24:10,960
What's the dish?
568
00:24:10,960 --> 00:24:13,480
Um, so the beef is all seared off
really nicely.
569
00:24:13,480 --> 00:24:14,880
Lots of smoke, lots of char.
570
00:24:14,880 --> 00:24:17,440
Make a really nice little
myrtle oil, brush that with later.
571
00:24:17,440 --> 00:24:18,480
Yep.
572
00:24:18,480 --> 00:24:20,480
And I'm gonna make some fondant
Jerusalem artichokes.
573
00:24:20,480 --> 00:24:21,920
Ooh.
Never done it before.
574
00:24:21,920 --> 00:24:24,160
Don't know if it's gonna work.
I'll let you know.
575
00:24:24,160 --> 00:24:28,960
I'm gonna use some of the green tops
to make almost like a herby sauce
576
00:24:28,960 --> 00:24:32,080
to go with it, like, something
really, like, silky and delicious.
577
00:24:32,080 --> 00:24:33,760
Um, but it's also...
578
00:24:33,760 --> 00:24:36,120
I've got 50 minutes,
so I'm, like, time-poor.
579
00:24:36,120 --> 00:24:39,040
That's your challenge, is you need
to bring us a dish
580
00:24:39,040 --> 00:24:41,720
that tastes like it wasn't cooked
in 50 minutes...
581
00:24:41,720 --> 00:24:42,720
Yep.
582
00:24:42,720 --> 00:24:44,760
..but it tastes like it was cooked
in, like, an hour and a half.
583
00:24:44,760 --> 00:24:47,720
Yep. God, it's an uphill battle
from here, isn't it?
584
00:24:47,720 --> 00:24:49,760
Remember, it's 15 minutes...
Yep.
585
00:24:49,760 --> 00:24:51,000
..on the semifinal.
586
00:24:51,000 --> 00:24:52,200
This is gold.
I know. I know.
587
00:24:52,200 --> 00:24:53,560
This is precious.
He's stressed.
588
00:24:53,560 --> 00:24:55,400
Laura, you've stressed him out.
What've you done?
589
00:24:55,400 --> 00:24:56,760
No! Don't stress ME out.
You can do it.
590
00:24:56,760 --> 00:24:59,040
Stress yourself out but not me,
Chef.
591
00:24:59,040 --> 00:25:00,280
Anyone but me.
592
00:25:01,440 --> 00:25:03,360
It doesn't matter how much time
you started with,
593
00:25:03,360 --> 00:25:06,080
you've all got 45 minutes left!
594
00:25:10,360 --> 00:25:13,320
More flavour.
How can I build more flavour?
595
00:25:14,320 --> 00:25:15,680
At the moment,
I'm feeling pretty good.
596
00:25:15,680 --> 00:25:17,560
My burnt-onion dashi is reducing.
597
00:25:17,560 --> 00:25:19,880
I've chopped up a whole lot
of leeks, and now I'm just going
598
00:25:19,880 --> 00:25:21,120
to sweat them off in a wok.
599
00:25:21,120 --> 00:25:23,560
This is just going to cook down
really gently with a little bit
600
00:25:23,560 --> 00:25:26,440
of butter, turning it into a puree.
601
00:25:26,440 --> 00:25:28,680
There's lots of charry,
burny flavours
602
00:25:28,680 --> 00:25:30,280
from all of the caramelised leeks
603
00:25:30,280 --> 00:25:33,080
and the burnt-onion dashi itself.
604
00:25:33,080 --> 00:25:34,840
So now it's about balance.
605
00:25:34,840 --> 00:25:36,320
I'm going to be using
the silken tofu
606
00:25:36,320 --> 00:25:39,240
as a textural element,
in a miso and tofu foam.
607
00:25:39,240 --> 00:25:41,720
So what I want this to do is provide
a sweetness, earthiness,
608
00:25:41,720 --> 00:25:43,280
and sort of lift the whole dish -
609
00:25:43,280 --> 00:25:46,240
make it a little bit more enjoyable
as an eating experience.
610
00:25:47,680 --> 00:25:48,920
This is a very gentle dish,
611
00:25:48,920 --> 00:25:52,320
but it's really celebrating
how beautiful alliums are.
612
00:25:52,320 --> 00:25:54,200
And we're utilising all
of the other ingredients
613
00:25:54,200 --> 00:25:56,120
that I've been gifted
within this challenge
614
00:25:56,120 --> 00:25:57,920
to really prop up that flavour.
615
00:25:57,920 --> 00:26:00,240
I have the most time, which gives me
the most opportunity
616
00:26:00,240 --> 00:26:02,320
to build flavour,
and that's what I wanted.
617
00:26:02,320 --> 00:26:03,880
But part of me is like,
618
00:26:03,880 --> 00:26:07,480
"I can smell incredible beef
cooking over fire behind me,
619
00:26:07,480 --> 00:26:09,600
"I look around and Callum's
prepping fish.
620
00:26:10,640 --> 00:26:13,040
"I've got some onions and tofu."
621
00:26:13,040 --> 00:26:16,200
I just need to make sure
that this dish showcases the alliums
622
00:26:16,200 --> 00:26:18,000
in all of their glory.
623
00:26:18,000 --> 00:26:20,560
I want refined, I want focused,
624
00:26:20,560 --> 00:26:23,280
and I want to celebrate
that alliums basket.
625
00:26:26,720 --> 00:26:28,160
There's so much pressure
on me today,
626
00:26:28,160 --> 00:26:29,800
and I think the judges
definitely know that.
627
00:26:29,800 --> 00:26:31,640
And I want to put up something
628
00:26:31,640 --> 00:26:35,000
that is super incredible
and they just absolutely love it.
629
00:26:36,480 --> 00:26:37,960
My challenge today is to make a dish
630
00:26:37,960 --> 00:26:40,680
that tastes like it wasn't cooked
in 50 minutes,
631
00:26:40,680 --> 00:26:44,400
and I know I can find a way
to ramp up the flavour where I can.
632
00:26:44,400 --> 00:26:46,520
It's all about trying
to find short cuts
633
00:26:46,520 --> 00:26:49,400
and also utilising
my under-bench staples.
634
00:26:49,400 --> 00:26:51,840
What else can add flavour?
635
00:26:51,840 --> 00:26:53,000
So far,
636
00:26:53,000 --> 00:26:55,680
my ribeyes are really beautiful
and caramelised and charred.
637
00:26:55,680 --> 00:26:58,160
I take them off to rest
on a resting rack.
638
00:26:58,160 --> 00:26:59,400
Now, the next thing I need to do
639
00:26:59,400 --> 00:27:02,840
is crack onto my
Jerusalem artichoke fondants.
640
00:27:02,840 --> 00:27:05,160
It's chaos on this bench.
641
00:27:05,160 --> 00:27:09,000
I'm using a cookie cutter
to cut out perfect circles
642
00:27:09,000 --> 00:27:10,720
so they cook at the same time
643
00:27:10,720 --> 00:27:13,640
in some beautiful, foaming,
brown butter.
644
00:27:13,640 --> 00:27:16,320
A classic French technique,
done a little bit differently
645
00:27:16,320 --> 00:27:18,360
with a different vegetable.
646
00:27:18,360 --> 00:27:20,320
So much chaos.
647
00:27:20,320 --> 00:27:23,240
The next thing I need to do
is crack onto my green sauce.
648
00:27:23,240 --> 00:27:26,400
I want to use the watercress,
the cime di rapa.
649
00:27:26,400 --> 00:27:29,600
I'm going to have beautifully
reduced beef stock in there.
650
00:27:29,600 --> 00:27:32,160
It's going to have the turnips
cooked down in brown butter
651
00:27:32,160 --> 00:27:34,520
for that nuttiness
and almost bitterness.
652
00:27:34,520 --> 00:27:37,720
Some vinegar,
the resting juices from the beef -
653
00:27:37,720 --> 00:27:38,920
may as well add them in there, too.
654
00:27:38,920 --> 00:27:42,440
Like, I am jamming this sauce
with flavour.
655
00:27:42,440 --> 00:27:43,880
I want to take it to the next level.
656
00:27:43,880 --> 00:27:45,720
Obviously I'm gunning
for that top spot,
657
00:27:45,720 --> 00:27:46,920
and I would love to get it,
658
00:27:46,920 --> 00:27:49,040
but I know that these guys
in front of me are going
659
00:27:49,040 --> 00:27:51,640
to also put up something really,
really beautiful and incredible.
660
00:27:51,640 --> 00:27:52,720
So, game on.
661
00:27:53,880 --> 00:27:56,440
Use all of those ingredients
to your advantage,
662
00:27:56,440 --> 00:27:58,120
and you might just win one!
663
00:27:58,120 --> 00:27:59,240
30 minutes to go.
664
00:28:07,960 --> 00:28:09,880
How many pans do I want? One cook!
665
00:28:09,880 --> 00:28:11,240
I haven't really been nervous
666
00:28:11,240 --> 00:28:12,920
up until this point
in the competition.
667
00:28:12,920 --> 00:28:15,280
I've always felt like
I'm in with a really good chance
668
00:28:15,280 --> 00:28:16,440
in any given challenge.
669
00:28:16,440 --> 00:28:18,200
But I think there's a few nerves
starting to creep in
670
00:28:18,200 --> 00:28:20,680
because I know that extra time
in that semifinal is going
671
00:28:20,680 --> 00:28:23,040
to make a massive difference
to whoever wins it.
672
00:28:23,040 --> 00:28:26,440
Getting that extra 15 minutes
is such a valuable advantage
673
00:28:26,440 --> 00:28:28,200
to kind of get you
in the right mindset.
674
00:28:28,200 --> 00:28:30,240
So I need to get the most
out of every ingredient here.
675
00:28:31,520 --> 00:28:33,800
This coral trout is such
a beautiful, big fish,
676
00:28:33,800 --> 00:28:36,080
and I feel like if I can use
a couple of different parts of it,
677
00:28:36,080 --> 00:28:37,560
it can hopefully elevate the dish
678
00:28:37,560 --> 00:28:39,560
more than just using a bit
of fish on a plate.
679
00:28:39,560 --> 00:28:41,040
So, I'm going to use
the top loin here.
680
00:28:41,040 --> 00:28:42,280
I'm going to pan roast it.
681
00:28:43,320 --> 00:28:45,560
The kind of the fattiest part
of the fish I'm going to do
682
00:28:45,560 --> 00:28:48,600
over the barbecue and get really
nice and smoky and gnarly.
683
00:28:48,600 --> 00:28:51,080
And finally, the cheek,
I'm just going to cure it.
684
00:28:51,080 --> 00:28:53,360
So, at the end, I'm going to have
the three different sort of cuts
685
00:28:53,360 --> 00:28:56,440
of the fish,
all on the plate together, um,
686
00:28:56,440 --> 00:28:58,560
and then bind it
with this lovely little
687
00:28:58,560 --> 00:29:00,880
kind of charred mandarin
and curry sauce that I'm making
688
00:29:00,880 --> 00:29:02,680
that's almost done here now,
as well.
689
00:29:02,680 --> 00:29:05,360
But, yeah, still got plenty to do.
690
00:29:05,360 --> 00:29:09,120
I very much try and take
this competition one day at a time.
691
00:29:09,120 --> 00:29:10,960
All you can do is worry
about the challenge
692
00:29:10,960 --> 00:29:13,080
that you're cooking in today.
693
00:29:13,080 --> 00:29:15,280
But just in the last day or two,
694
00:29:15,280 --> 00:29:16,880
I have started looking up
at that gantry,
695
00:29:16,880 --> 00:29:20,800
and kind of started thinking,
um, like to have my family up there,
696
00:29:20,800 --> 00:29:22,080
maybe in the in the finale,
697
00:29:22,080 --> 00:29:23,960
and watching me cook
and sort of seeing...
698
00:29:26,800 --> 00:29:28,720
(EXHALES HEAVILY, SNIFFS)
699
00:29:30,240 --> 00:29:32,400
(SNIFFS, CRIES)
700
00:29:34,760 --> 00:29:36,320
Oh, sorry, mate.
701
00:29:36,320 --> 00:29:37,560
(CLEARS THROAT)
702
00:29:44,120 --> 00:29:46,320
(INDISTINCT CHATTER, LAUGHTER)
703
00:29:46,320 --> 00:29:49,080
Um, I think it's...I think
it's a combination
704
00:29:49,080 --> 00:29:50,720
of obviously missing my family,
705
00:29:50,720 --> 00:29:52,840
but I think,
particularly for my kids,
706
00:29:52,840 --> 00:29:55,720
this guilt of being away from them
for such a long time,
707
00:29:55,720 --> 00:29:58,480
at such, like, a young age,
when there's so much going on,
708
00:29:58,480 --> 00:30:02,080
and my wife is very,
very pregnant now.
709
00:30:03,680 --> 00:30:06,520
Yeah, it's a...it's a small
sacrifice for me
710
00:30:06,520 --> 00:30:08,640
to, um, do something
that I absolutely love,
711
00:30:08,640 --> 00:30:12,680
but it's a massive sacrifice
for everyone back home in Adelaide
712
00:30:12,680 --> 00:30:15,360
who's working harder
to allow me to be here.
713
00:30:17,520 --> 00:30:19,520
And so, I kind of feel like
I owe it to them
714
00:30:19,520 --> 00:30:21,040
to do really well from here.
715
00:30:29,960 --> 00:30:32,400
You're all fighting for 15 minutes,
716
00:30:32,400 --> 00:30:35,360
and that's what you've got
left to go. 15 minutes!
717
00:30:35,360 --> 00:30:37,200
(APPLAUSE)
718
00:30:37,200 --> 00:30:40,880
# So much to do
And so little time. #
719
00:30:41,960 --> 00:30:44,600
It's time to cut into my ribeye,
720
00:30:44,600 --> 00:30:47,600
and this is the moment of truth.
721
00:30:47,600 --> 00:30:49,000
God, this better be perfect.
722
00:30:49,000 --> 00:30:51,080
If these aren't perfect,
723
00:30:51,080 --> 00:30:53,480
goodbye 15-minute advantage.
724
00:30:53,480 --> 00:30:56,680
I can just feel that knife
gliding through.
725
00:30:58,360 --> 00:31:01,000
It is perfect!
726
00:31:01,000 --> 00:31:04,200
It was a very expensive ribeye
for 40 minutes,
727
00:31:04,200 --> 00:31:06,080
but goddamn did I make it work.
728
00:31:07,800 --> 00:31:09,920
# I'm gonna run out of time! #
729
00:31:09,920 --> 00:31:12,760
But I can't celebrate just yet.
730
00:31:12,760 --> 00:31:15,400
I almost feel like no element
is complete,
731
00:31:15,400 --> 00:31:17,800
and I still have so much to do.
732
00:31:17,800 --> 00:31:19,920
I need to make sure
the fondants are perfect.
733
00:31:19,920 --> 00:31:21,360
I need to actually cook off
the succulents,
734
00:31:21,360 --> 00:31:23,720
to finish balancing out
my green sauce.
735
00:31:23,720 --> 00:31:25,320
It's tasting really good,
736
00:31:25,320 --> 00:31:27,320
but I think it just needs
a bit more vinegar.
737
00:31:27,320 --> 00:31:30,280
I want it to be punchy,
and I want all those flavours
738
00:31:30,280 --> 00:31:33,840
that I crammed into that sauce
to really sing and shine.
739
00:31:35,240 --> 00:31:37,320
You're way too slow.
740
00:31:37,320 --> 00:31:40,040
I don't think I've ever moved
this quickly in this kitchen before,
741
00:31:40,040 --> 00:31:42,520
but this dish could
be the difference
742
00:31:42,520 --> 00:31:45,120
between me winning the semifinals
743
00:31:45,120 --> 00:31:47,920
and going straight
into that grand finale,
744
00:31:47,920 --> 00:31:49,560
or being eliminated.
745
00:31:50,760 --> 00:31:53,360
You look like an umami witch
with a cauldron.
746
00:31:53,360 --> 00:31:55,400
(JAMIE CHUCKLES)
A little bit of this,
a little bit of that.
747
00:31:55,400 --> 00:31:56,920
Bit of that, bit of that.
748
00:31:58,320 --> 00:31:59,680
Beautiful.
749
00:31:59,680 --> 00:32:02,520
There's only 10 minutes to go,
and I'm refining the sauce.
750
00:32:02,520 --> 00:32:04,000
I've got the burnt mandarin
in there.
751
00:32:04,000 --> 00:32:05,240
I'm tasting it. I'm seasoning it.
752
00:32:05,240 --> 00:32:07,120
Flatbreads that I've taken off,
they're brushed
753
00:32:07,120 --> 00:32:08,440
with that mandarin brown butter.
754
00:32:08,440 --> 00:32:09,520
And finally, this fish.
755
00:32:09,520 --> 00:32:11,680
Trying to get these all
kind of perfect at the same time
756
00:32:11,680 --> 00:32:13,120
is not easy.
757
00:32:13,120 --> 00:32:14,120
I think the fish is lovely.
758
00:32:14,120 --> 00:32:15,440
It's really nice
and charred on the top.
759
00:32:15,440 --> 00:32:17,840
I've got this kind of translucency
underneath because I'm going
760
00:32:17,840 --> 00:32:19,280
to try and cook it
with the warm sauce
761
00:32:19,280 --> 00:32:20,760
as it gets poured over the top.
762
00:32:20,760 --> 00:32:22,720
At the same time, I notice
the makrut lime leaves
763
00:32:22,720 --> 00:32:23,760
in my citrus basket.
764
00:32:23,760 --> 00:32:25,320
So, I think by making
the makrut lime leaves
765
00:32:25,320 --> 00:32:27,000
into just a simple oil,
it's going to cut through
766
00:32:27,000 --> 00:32:30,000
that sort of slight smokiness
and sweetness and acidity
767
00:32:30,000 --> 00:32:31,440
of that burnt mandarin flavour,
768
00:32:31,440 --> 00:32:34,520
and just kind of round it out
and give it what you typically
769
00:32:34,520 --> 00:32:35,840
would get from a herb,
770
00:32:35,840 --> 00:32:37,640
which Laura has all of them.
771
00:32:37,640 --> 00:32:39,520
There's a lot going on here.
772
00:32:39,520 --> 00:32:42,480
Um, so I look forward to showing
the judges where the dish ended up.
773
00:32:42,480 --> 00:32:43,880
It's all happening right now,
774
00:32:43,880 --> 00:32:45,960
and I think all the different
elements will hopefully
775
00:32:45,960 --> 00:32:47,800
come together really, really well.
776
00:32:47,800 --> 00:32:50,760
Time's running out.
Three minutes, everybody!
777
00:32:50,760 --> 00:32:52,840
(APPLAUSE)
778
00:32:55,240 --> 00:32:57,880
JAMIE: As I'm plating this dish up,
I want a little bit of the puree
779
00:32:57,880 --> 00:33:01,000
on the bottom, and I just want
to fan out the shallot petals
780
00:33:01,000 --> 00:33:02,520
to essentially look like a flour.
781
00:33:02,520 --> 00:33:06,000
The foam is going to go over the top
with the broth poured there.
782
00:33:06,000 --> 00:33:07,880
It's going to be black and white
and tan.
783
00:33:09,120 --> 00:33:11,600
I want the dish to look inviting
and intriguing
784
00:33:11,600 --> 00:33:13,360
and make them want
to dive in straightaway.
785
00:33:15,240 --> 00:33:16,520
Whether it's going to compare
786
00:33:16,520 --> 00:33:19,040
with the beautiful fish dish
or a big piece of beef,
787
00:33:19,040 --> 00:33:20,960
we'll wait and see.
788
00:33:22,120 --> 00:33:26,000
Your time is going, going, gone
in 10...
789
00:33:26,000 --> 00:33:29,240
JUDGES: Nine, eight, seven,
790
00:33:29,240 --> 00:33:32,480
six, five, four,
791
00:33:32,480 --> 00:33:35,240
three, two, one!
792
00:33:35,240 --> 00:33:36,640
That's it!
793
00:33:37,680 --> 00:33:39,640
My voice is so bad right now.
(LAUGHTER)
794
00:33:39,640 --> 00:33:42,160
Holy heck balls.
(BOTH LAUGH)
795
00:33:42,160 --> 00:33:44,720
That was a wild 50 minutes.
796
00:33:44,720 --> 00:33:45,960
I went for it.
797
00:33:45,960 --> 00:33:47,600
I threw everything I had into it,
798
00:33:47,600 --> 00:33:50,880
and this dish just looks
so beautiful.
799
00:33:50,880 --> 00:33:53,320
What has Callum done with his time,
and what has Jamie done?
800
00:33:53,320 --> 00:33:55,720
That's what it's going
to come down to.
801
00:34:04,800 --> 00:34:09,280
The first dish we'd like to taste
belongs to Callum.
802
00:34:09,280 --> 00:34:12,080
(APPLAUSE)
(LAUGHS)
803
00:34:13,200 --> 00:34:15,120
There's a lot riding
on this dish today.
804
00:34:15,120 --> 00:34:17,240
Not only do I want to win
the 15 minutes,
805
00:34:17,240 --> 00:34:19,640
but I'm not super keen on Laura
or Jamie having 15 minutes extra
806
00:34:19,640 --> 00:34:21,360
in the semifinal either.
807
00:34:22,560 --> 00:34:25,680
Given I had spices,
some citrus and fish,
808
00:34:25,680 --> 00:34:27,920
I think it's quite
an elevated plate of food.
809
00:34:29,600 --> 00:34:31,680
I just hope the judges like it.
810
00:34:31,680 --> 00:34:34,520
Callum, what did you make?
811
00:34:34,520 --> 00:34:36,280
So, I've done coral trout
812
00:34:36,280 --> 00:34:39,880
with a burnt mandarin
and makrut lime sauce
813
00:34:39,880 --> 00:34:42,000
and some brown butter mandarin roti.
814
00:34:43,400 --> 00:34:46,880
Fish, spices and citrus.
815
00:34:46,880 --> 00:34:48,800
With those three things,
816
00:34:48,800 --> 00:34:51,680
how did you make it feel
like a complete dish?
817
00:34:51,680 --> 00:34:54,280
You know, normally, I'd probably
have a vegetable or a herb,
818
00:34:54,280 --> 00:34:56,400
or something to help
kind of tie everything together.
819
00:34:56,400 --> 00:34:57,960
But hence is the nature
of this competition,
820
00:34:57,960 --> 00:34:59,680
and when you don't
have those things,
821
00:34:59,680 --> 00:35:01,680
sometimes it forces you
to think more creatively.
822
00:35:02,920 --> 00:35:05,000
I thought by having a couple
of different expressions
823
00:35:05,000 --> 00:35:06,320
of the coral trout,
824
00:35:06,320 --> 00:35:09,960
it might be a way to make it
a little bit more restauranty.
825
00:35:09,960 --> 00:35:12,000
But, yeah, I'm really happy
with the end dish.
826
00:35:12,000 --> 00:35:13,880
Let's have a go.
827
00:35:44,800 --> 00:35:46,080
Callum,
828
00:35:46,080 --> 00:35:48,760
I was really hoping
when I ate this dish
829
00:35:48,760 --> 00:35:51,280
that I didn't feel like
it was missing anything.
830
00:35:56,120 --> 00:35:57,960
I don't think it is.
831
00:35:57,960 --> 00:35:59,560
It's phenomenal.
832
00:35:59,560 --> 00:36:03,560
I was definitely, like, in awe
of what you've done with that sauce.
833
00:36:03,560 --> 00:36:06,280
I thought that you would need
some sort of vegetable in there -
834
00:36:06,280 --> 00:36:08,600
an allium wouldn't have gone astray -
835
00:36:08,600 --> 00:36:10,720
to really build that flavour.
836
00:36:10,720 --> 00:36:14,280
But what you've done
with that fish-head broth,
837
00:36:14,280 --> 00:36:16,920
reducing that
with the burnt mandarin,
838
00:36:16,920 --> 00:36:18,440
it's unbelievable.
839
00:36:19,600 --> 00:36:22,240
The big one for me, though,
is just that,
840
00:36:22,240 --> 00:36:24,320
that piece that was on the barbecue
of coral trout.
841
00:36:24,320 --> 00:36:28,320
You did such a great job, getting
some beautiful char on that skin.
842
00:36:30,680 --> 00:36:32,840
But I think your fish
is a little under.
843
00:36:34,840 --> 00:36:37,840
It just needed to be kissed
on that flesh side.
844
00:36:37,840 --> 00:36:41,600
And it is, like,
by the slightest second.
845
00:36:41,600 --> 00:36:45,480
Callum, the hibachi piece
was a little bit under,
846
00:36:45,480 --> 00:36:48,480
but I kind of didn't mind it
because it's just so fresh.
847
00:36:48,480 --> 00:36:50,680
I loved how you did the cured trout.
848
00:36:50,680 --> 00:36:52,800
It's kind of got this firmness
about it that's...
849
00:36:52,800 --> 00:36:54,320
..I find very satisfying.
850
00:36:54,320 --> 00:36:55,440
Love the sauce.
851
00:36:55,440 --> 00:36:59,080
It's very modern and very fresh
but still delicious.
852
00:36:59,080 --> 00:37:00,280
Thanks, Poh.
853
00:37:00,280 --> 00:37:01,520
Thanks, Callum.
Cheers.
854
00:37:08,680 --> 00:37:11,520
We'd like to taste your dish, Laura.
(APPLAUSE)
855
00:37:15,400 --> 00:37:18,080
With the time I had today,
I feel like this was the best
856
00:37:18,080 --> 00:37:19,520
possible dish that I could put up.
857
00:37:21,400 --> 00:37:23,360
Ooh-la-la!
Gorgeous.
858
00:37:23,360 --> 00:37:24,960
Look at the colour of this sauce!
859
00:37:25,960 --> 00:37:29,000
I just hope that I've managed
to pump enough flavours in there
860
00:37:29,000 --> 00:37:30,760
to make it a winning dish.
861
00:37:32,320 --> 00:37:35,120
Laura, you ended up
with the least amount of time,
862
00:37:35,120 --> 00:37:36,720
only 50 minutes.
Yep.
863
00:37:36,720 --> 00:37:38,080
What did you make?
864
00:37:38,080 --> 00:37:41,800
So, I've got ribeye
with Jerusalem artichoke fondants,
865
00:37:41,800 --> 00:37:46,760
asparagus, sea succulents,
and an all-green sauce.
866
00:37:48,160 --> 00:37:50,480
Your challenge was to make a dish
in 50 minutes,
867
00:37:50,480 --> 00:37:53,040
but to make it taste like
it wasn't cooked in a hurry.
868
00:37:53,040 --> 00:37:55,000
Yep.
How did you do that?
869
00:37:55,000 --> 00:37:58,760
I just went for lots of cooking
over the hibachi
870
00:37:58,760 --> 00:38:02,520
to kind of get lots of big,
smoky flavours through the dish.
871
00:38:02,520 --> 00:38:05,120
Uh, cooking a lot in brown butter,
smoking butter.
872
00:38:05,120 --> 00:38:07,640
So just trying to bring, like,
bigger, bold flavours
873
00:38:07,640 --> 00:38:11,240
to ingredients
that I use quite often.
874
00:38:11,240 --> 00:38:12,880
We're going to taste.
Enjoy.
875
00:38:12,880 --> 00:38:14,320
Thank you.
876
00:38:14,320 --> 00:38:16,560
It's huge what's on the line
right now.
877
00:38:19,040 --> 00:38:21,400
One of us is going to win
878
00:38:21,400 --> 00:38:24,600
a 15-minute advantage
in the semifinal cook.
879
00:38:25,800 --> 00:38:30,360
And for me, I need this one to get
to that finale and hold that trophy.
880
00:38:31,840 --> 00:38:35,000
I've dreamt about this
since I was a 13-year-old girl.
881
00:38:35,000 --> 00:38:36,960
I just want this to happen.
882
00:38:44,000 --> 00:38:48,040
ANNOUNCER: Which fan favourite
will lift the MasterChef trophy?
883
00:38:48,040 --> 00:38:52,160
Stream every mouth-watering
episode on 10.
884
00:39:12,280 --> 00:39:14,440
Well, Laura...
885
00:39:20,120 --> 00:39:22,000
..I think this is tremendous.
886
00:39:24,120 --> 00:39:27,240
You're cooking on the ribeye
is absolutely excellent.
887
00:39:28,400 --> 00:39:34,760
Your Jerusalem artichokes fondants
are absolutely done perfectly.
888
00:39:35,760 --> 00:39:37,520
You've got that artichoke flavour,
889
00:39:37,520 --> 00:39:40,800
which is really balancing
with your sauce, your steak.
890
00:39:40,800 --> 00:39:42,240
Well done to you, Laura.
891
00:39:42,240 --> 00:39:43,720
Thank you.
892
00:39:43,720 --> 00:39:46,760
Laura, this is a really layered dish
for a 50-minute cook.
893
00:39:46,760 --> 00:39:48,200
It's quite incredible.
894
00:39:48,200 --> 00:39:50,440
You've got these slightly bitter,
895
00:39:50,440 --> 00:39:53,200
grassy high notes
from your wonderful green sauce,
896
00:39:53,200 --> 00:39:56,880
backed up by the saltiness
of your sea succulents.
897
00:39:56,880 --> 00:39:58,240
Then, the earthiness,
898
00:39:58,240 --> 00:40:01,280
that earthy sweetness
from the Jerusalem artichoke fondant
899
00:40:01,280 --> 00:40:04,000
kind of just pulls
everything down, as well.
900
00:40:04,000 --> 00:40:06,200
And you've definitely managed
to take this from what could
901
00:40:06,200 --> 00:40:09,760
have easily have just
been well-cooked steak and veg
902
00:40:09,760 --> 00:40:11,600
to something that is deserving
of being on a menu.
903
00:40:11,600 --> 00:40:13,040
So for that,
you should be really proud.
904
00:40:14,160 --> 00:40:15,800
Thanks, Laura.
Thank you.
905
00:40:17,680 --> 00:40:19,720
Whew!
Well done.
906
00:40:19,720 --> 00:40:21,920
Grazie.
CALLUM: Well done.
907
00:40:21,920 --> 00:40:24,400
I was going to slap you in the face.
(LAUGHS)
908
00:40:24,400 --> 00:40:28,200
The last dish we'd like to taste
belongs to Jamie.
909
00:40:30,360 --> 00:40:32,040
Good luck, Jamie.
Thank you.
910
00:40:33,280 --> 00:40:36,200
Walking up to the judges, I'm really
happy with the way my dish looks.
911
00:40:36,200 --> 00:40:37,520
Hello.
912
00:40:37,520 --> 00:40:38,560
It's very inviting.
913
00:40:38,560 --> 00:40:40,240
(GASPS) Ooh!
914
00:40:40,240 --> 00:40:45,480
And hopefully, my crazy idea
to beat fish and beef
915
00:40:45,480 --> 00:40:47,880
with some tofu and onions
916
00:40:47,880 --> 00:40:50,440
is going to give me a fighting
chance to win this advantage
917
00:40:50,440 --> 00:40:53,920
in the semifinal - that extra
15 minutes would mean everything.
918
00:40:53,920 --> 00:40:55,720
Jamie, you had the most time.
919
00:40:55,720 --> 00:40:57,200
You had 75 minutes,
920
00:40:57,200 --> 00:41:00,800
and you had tofu, alliums
and flavour bombs.
921
00:41:00,800 --> 00:41:02,520
What did you make?
922
00:41:02,520 --> 00:41:05,120
Today, I've made charred shallot,
923
00:41:05,120 --> 00:41:07,360
a caramelised leek puree,
924
00:41:07,360 --> 00:41:08,880
a miso and tofu foam
925
00:41:08,880 --> 00:41:10,720
and a burnt onion dashi.
926
00:41:15,080 --> 00:41:16,920
You look nervous, brother. Why?
927
00:41:16,920 --> 00:41:19,760
Yeah, a little bit.
I'd love this 15 minutes.
928
00:41:19,760 --> 00:41:21,960
Plus, also,
every time I put a dish up
929
00:41:21,960 --> 00:41:24,280
that's relatively pared back
930
00:41:24,280 --> 00:41:28,080
and sort of focusing
on, essentially, one ingredient,
931
00:41:28,080 --> 00:41:30,240
but you're really putting
yourself out there.
932
00:41:30,240 --> 00:41:32,280
But that little bit of confidence
933
00:41:32,280 --> 00:41:38,320
and that knowledge in my own palate
to go, "Yeah, cool, I can do this,"
934
00:41:38,320 --> 00:41:41,000
um, that would be a big boost.
So, yeah.
935
00:41:42,720 --> 00:41:44,200
Let's eat.
936
00:42:18,560 --> 00:42:21,400
Jamie, for me, I think
it was down to two things -
937
00:42:21,400 --> 00:42:24,520
it was a time that you had
and the use of those flavour bombs.
938
00:42:25,600 --> 00:42:27,200
And...
939
00:42:28,200 --> 00:42:30,120
..I think you smashed it
out of the park, mate.
940
00:42:31,400 --> 00:42:34,280
Man, when you taste that,
all together,
941
00:42:34,280 --> 00:42:36,600
money. Absolute money.
942
00:42:37,760 --> 00:42:40,960
There is just this really rich,
943
00:42:40,960 --> 00:42:46,600
huge-bodied amount of umami
when you get everything together.
944
00:42:46,600 --> 00:42:49,840
And I think that this is probably
one of your best dishes.
945
00:42:49,840 --> 00:42:51,920
And it's also shown
946
00:42:51,920 --> 00:42:53,080
that you've got restraint.
947
00:42:53,080 --> 00:42:55,640
When you want to use it,
you know how to do it.
948
00:42:55,640 --> 00:42:58,280
I'm very impressed by that.
I'm very impressed.
949
00:42:59,400 --> 00:43:03,840
Jamie, very bold move to make
the centre of your plate a shallot.
950
00:43:03,840 --> 00:43:07,000
And it worked in your favour.
951
00:43:07,000 --> 00:43:10,320
You had so many powerful,
intense flavours in your hands.
952
00:43:10,320 --> 00:43:12,160
And I was really worried
953
00:43:12,160 --> 00:43:15,440
that you were not going
to be able to wrangle them.
954
00:43:15,440 --> 00:43:18,840
But you really, really...
You did such a great job of it.
955
00:43:18,840 --> 00:43:23,600
That hint of rawness in your shallot
gives the palate a fresh hit.
956
00:43:23,600 --> 00:43:28,080
So very, very well managed.
You've done a great job.
957
00:43:29,200 --> 00:43:32,600
Jamie, when you put it down
in front of us,
958
00:43:32,600 --> 00:43:36,080
knowing that you had 75 minutes,
it could easily scare you.
959
00:43:37,120 --> 00:43:41,440
But you used every single one
of those minutes to your advantage
960
00:43:41,440 --> 00:43:43,280
because of the flavour
that you rammed in there,
961
00:43:43,280 --> 00:43:47,880
and the way that you balanced
everything like an absolute pro.
962
00:43:47,880 --> 00:43:50,400
It's giving French onion soup
so strongly.
963
00:43:50,400 --> 00:43:51,760
But light.
Yeah.
964
00:43:51,760 --> 00:43:53,480
And I mean, you could,
you could write this
965
00:43:53,480 --> 00:43:56,200
as French onion soup
on a modern menu.
966
00:43:56,200 --> 00:44:00,040
That is an indicator
of such a clever dish.
967
00:44:00,040 --> 00:44:01,840
Thanks, Jamie!
Thanks, Jamie.
968
00:44:03,600 --> 00:44:05,480
It's not every day
you put a dish up,
969
00:44:05,480 --> 00:44:07,560
and the judges get what
you were trying to do.
970
00:44:07,560 --> 00:44:09,440
Killed it, mate.
Yeah.
971
00:44:09,440 --> 00:44:11,400
I had a vision,
972
00:44:11,400 --> 00:44:14,560
and so much of my heart and soul
went into it, and they loved it.
973
00:44:14,560 --> 00:44:16,880
And I'm hoping it's enough.
974
00:44:32,280 --> 00:44:34,040
With a priceless advantage at stake,
975
00:44:34,040 --> 00:44:36,840
you had to spend your time wisely
today.
976
00:44:36,840 --> 00:44:39,280
A 15-minute head start
in the semifinal could
977
00:44:39,280 --> 00:44:42,720
be the boost you need
to get into the grand finale.
978
00:44:44,800 --> 00:44:46,840
Everyone wanted
to get their hands on it.
979
00:44:48,920 --> 00:44:53,080
But we had to give the win to a dish
that was too good to be beaten.
980
00:44:54,920 --> 00:44:57,600
I'd be pretty happy if I were you
981
00:44:57,600 --> 00:45:01,280
to be heading into my first
semifinal with an advantage.
Yeah!
982
00:45:01,280 --> 00:45:02,600
Jamie!
983
00:45:02,600 --> 00:45:04,520
(CHEERING AND APPLAUSE)
984
00:45:04,520 --> 00:45:07,160
Tofu! Tofu! Tofu!
(OTHERS LAUGH)
985
00:45:07,160 --> 00:45:09,120
JAMIE AND CALLUM: Tofu!
Oh, you're not joining in?
986
00:45:09,120 --> 00:45:11,600
(LAUGHTER)
987
00:45:11,600 --> 00:45:13,560
So Laura.
LAURA: Tofu. (LAUGHS)
988
00:45:13,560 --> 00:45:17,240
Alright, Jamie, how do you feel?
989
00:45:17,240 --> 00:45:19,480
I'm rapt. Absolutely over the moon.
990
00:45:19,480 --> 00:45:21,720
Yeah, I'm really happy
with the dish I put up
991
00:45:21,720 --> 00:45:24,480
and definitely happy
with the advantage.
992
00:45:24,480 --> 00:45:26,960
This win puts me in the best
possible position
993
00:45:26,960 --> 00:45:28,600
going into the semifinal.
994
00:45:28,600 --> 00:45:29,880
I'm full of confidence.
995
00:45:29,880 --> 00:45:32,080
I will take full advantage
of that 15 minutes.
996
00:45:32,080 --> 00:45:33,920
Might even make a cup of tea.
997
00:45:33,920 --> 00:45:35,640
Why not?
998
00:45:35,640 --> 00:45:39,320
We can't wait to see what you've all
got in store for the semifinal,
999
00:45:39,320 --> 00:45:44,760
but before the biggest cook
of your lives so far...
1000
00:45:46,560 --> 00:45:48,280
..we're going to have some fun.
1001
00:45:48,280 --> 00:45:49,680
Yay!
Get excited.
1002
00:45:49,680 --> 00:45:51,520
I know we are.
(FLATLY) Ha-ha-ha-ha!
1003
00:45:51,520 --> 00:45:53,200
See you soon!
1004
00:45:55,080 --> 00:45:57,120
See you, guys.
Well done, guys.
1005
00:45:58,320 --> 00:46:00,560
Well done, fella.
Thanks, mate.
LAURA: Well done.
1006
00:46:00,560 --> 00:46:02,640
ALL: Tofu! Tofu! Tofu! Tofu!
1007
00:46:02,640 --> 00:46:04,200
Join in!
1008
00:46:04,200 --> 00:46:05,800
(ALL LAUGH)
1009
00:46:08,200 --> 00:46:09,480
(EXCLAIMING)
1010
00:46:09,480 --> 00:46:12,120
ANNOUNCER: Love what you see
in the MasterChef kitchen?
1011
00:46:12,120 --> 00:46:13,960
Now you can do it yourself
1012
00:46:13,960 --> 00:46:16,840
with the MasterChef At Home
cookbook.
1013
00:46:16,840 --> 00:46:18,520
Head to the website
1014
00:46:18,520 --> 00:46:20,160
or scan the QR code.
1015
00:46:21,440 --> 00:46:22,760
Sunday night...
1016
00:46:22,760 --> 00:46:24,120
(CHEERING AND APPLAUSE)
1017
00:46:24,120 --> 00:46:26,560
ANDY: Welcome back, you lot!
1018
00:46:26,560 --> 00:46:27,640
We're turning the tables.
1019
00:46:27,640 --> 00:46:30,200
It's semifinalists
versus the judges.
1020
00:46:30,200 --> 00:46:32,720
(EXCLAIMING, LAUGHTER)
1021
00:46:32,720 --> 00:46:35,920
..it's all fun and games.
1022
00:46:35,920 --> 00:46:38,680
Mate, you need all the help
you can get. Get over there.
1023
00:46:38,680 --> 00:46:39,880
I'm back to win, mate.
1024
00:46:41,600 --> 00:46:43,680
But what happens...
1025
00:46:43,680 --> 00:46:45,080
It's going to be a hard battle.
1026
00:46:45,080 --> 00:46:46,720
..when reputations...
1027
00:46:46,720 --> 00:46:47,960
I'm so worried.
1028
00:46:47,960 --> 00:46:49,240
..are at stake?
1029
00:46:49,240 --> 00:46:52,120
Oh!
Oh, no!
1030
00:46:53,920 --> 00:46:55,560
DECLAN: Do you have a plan B, Andy?
1031
00:46:55,560 --> 00:46:57,040
And...
1032
00:46:57,040 --> 00:46:59,680
ANDY: This is the most
important cook
1033
00:46:59,680 --> 00:47:02,080
of your MasterChef career so far.
1034
00:47:03,320 --> 00:47:04,560
..the semifinal.
1035
00:47:04,560 --> 00:47:06,040
Let's do this.
1036
00:47:06,040 --> 00:47:07,240
CALLUM: There's this sense
1037
00:47:07,240 --> 00:47:08,560
of unfinished business,
1038
00:47:08,560 --> 00:47:09,840
so there's a lot riding on this.
1039
00:47:09,840 --> 00:47:11,320
LAURA: I'm at the top of my game
at the moment.
1040
00:47:11,320 --> 00:47:13,360
This is the time for me to shine.
1041
00:47:13,360 --> 00:47:14,800
JAMIE: I'm going to beat them
1042
00:47:14,800 --> 00:47:16,200
the only way I know how -
1043
00:47:16,200 --> 00:47:17,360
swing hard and leave everything
1044
00:47:17,360 --> 00:47:18,480
in the kitchen.
1045
00:47:23,360 --> 00:47:25,360
Captions by Red Bee Media
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