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(JUDGES GREET CONTESTANTS)
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Yes!
JEAN-CHRISTOPHE: Bonjour!
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Today is the day.
It is the day.
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LAURA: So the judges are standing
in front of us
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and they are dressed in their best.
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Jean-Christophe is looking crisp.
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Poh has got her Jamface apron on
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and Andy is a Duck.
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I'm like, "I know exactly
where we're going,"
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and I'm so excited.
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Morning, everyone.
ALL: Good morning.
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(LAUGHTER)
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We're gonna have some fun today.
Oh, yes.
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And what better way to start the day
than by seeing some old friends?
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JAMIE: Ooh!
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Please welcome back
your fellow contestants!
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(CHEERING AND APPLAUSE)
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Argh! She's back.
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Your hair!
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BEN: This is so amazing.
SNEZ: (SHRIEKS) Oh, my God...
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I'm so proud of you.
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Hey!
How are you going?
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CALLUM: Oh, my goodness.
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There is so many people here.
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It's like crazy
to think this competition
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started with all these people
cooking in this kitchen.
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We are so stoked to see you
all here.
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But now you've caught up,
hugs and kisses,
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you can head up to the gantry.
(CHEERING)
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BEN: Have fun, guys.
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Right.
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There will be two rounds today.
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Ooh!
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For Round 1,
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we're turning the tables.
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Woo!
You won't be cooking.
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Instead, the judges will be!
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And, you three, you're gonna come
over here and judge with me.
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So, ditch those aprons
and let's swap places.
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(CHEERING)
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Good luck. Good luck.
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This is gonna be so much fun.
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I can't wait to destroy you all.
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(LAUGHTER)
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Poh-Poh, last year, you won.
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Are you feeling the pressure?
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Ah, yeah.
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(LAUGHTER)
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I asked the contestants to come up
with three options
for today's challenge.
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A mystery box...
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..a cloche...
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..and a brief.
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Together, you need to choose
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which one you'd
like to cook with today.
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EX-CONTESTANTS: Oh.
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You choose.
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Um... I feel like cloche might be
very specific.
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And I'm scared.
Go the cloche, go the cloche.
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Go the mystery box!
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I think briefs tend to be
a bit more open.
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What about the mystery box?
I do love a mystery box.
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You do love a mystery box.
I do love a mystery box.
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Do you think brief?
Do you want brief?
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Yes.
Brief.
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I'll do anything, but, yeah.
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I think we're gonna go the brief.
Oh!
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Burn!
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Laura, can you please do the
honours?
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I would love to.
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The brief is...
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EX-CONTESTANTS: Ohhh!
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Oh, I like that.
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Oh, OK. Alright.
We're giving you 75 minutes.
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The pantry and garden are open.
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Would you three like to kick it off?
CALLUM: Let's do it.
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ALL THREE: Your time starts now!
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(APPLAUSE)
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Where is everyone?
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Um...
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..shallots.
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JAMIE: Come on, Andy!
LAURA: Come on, Andy!
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(APPLAUSE)
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EX-CONTESTANT: Let's go, Poh!
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I think, like, I'm a bit serious
this year.
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Like, last year, I was a bit like,
"You know, whatever."
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But this year I'm like,
"Gotta keep the title."
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Surely it feels pretty good
for you three
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standing on this side of
the benches.
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Have you been waiting
for this moment?
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Literally for, like,
three seasons' worth.
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I don't think I've ever done this.
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This is amazing.
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So, these are your judges.
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Are you looking forward to seeing
what they're cooking?
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CALLUM: Yeah, I think they're going
to be wearing their heart on their
sleeve today.
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And I really am looking forward
to having that window into
maybe their childhood
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or whatever that moment is for them.
Yeah.
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POH: Um, what's this on?
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I'm so excited. I have actually
never had Jean-Christophe's food,
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so just to, like, experience
all the emotions
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that we're going to get throughout
this 75 minutes
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is going to be incredible.
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Has Jean-Christophe
even started cooking anything?
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DEPINDER: Hey, where's JC?
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Wow, look at that!
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What a pleasure.
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There's so much.
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It's like,
it's like going to a sweetshop.
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You don't know which one sweet
you want.
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I think Jean-Christophe has forgotten
that he's a contestant today.
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He still thinks he's in judgement.
Oh!
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It's, like, 10 minutes into the cook.
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And he hasn't really, like,
cooked anything yet.
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Thyme. A bit of thyme.
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Rosemary. How can I forget my herbs?
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Rosemary.
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BEN: What are you making, Poh?
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I'm going to make
a Malaysian street snack
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called rempah udang.
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So, it's like banana leaf-wrapped
sticky rice, dried shrimp.
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Oh, sticky rice?
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Yeah.
Oh. I'm excited.
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OK. I chose this dish
for several reasons.
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It's got a lot of flavour,
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so I feel like it's going
to leave a good residual taste.
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Nice chewy texture because of
the glutinous rice.
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And it just really represents
where I'm from.
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Poh!
Poh! Hi!
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Hi. Thanks for coming to visit
my bench.
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Um, OK.
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I'm going to be making rempah udang
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which is like
a Malaysian street snack.
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Um, so when I was, like, in my 20s,
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I was just starting
to really get into food.
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And one of the things that
ignited it was I went back
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and one of my favourite things
to eat when I go home
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is all the sticky, like,
rice things.
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There's sweet versions
and there's also savoury versions,
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so this one's like
a really funky shrimp one.
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Smell it.
Yeah. So it's got dried shrimp,
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all these, like,
Malaysian aromatics,
which I need to get cooking.
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And it's like salty, sweet, spicy.
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And then it's covered in sticky rice
and then grilled in banana leaf.
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Poh, you are the reigning champion.
Mm.
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Do you think those boys are pretty
worried about losing again?
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I don't care about what they think.
I just know what I want.
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What do you want?
What do you want, Poh?
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I'm back to win, mate.
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JAMIE: Knife in hand.
LAURA: You got this, Poh.
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You've got this.
Thanks, guys.
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I'm very excited to try this.
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RHIANNON: You can smell the coconut,
Poh! Smells yummy.
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Smells good.
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This is dangerous.
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CALLUM: Listen up, everyone,
you've got one hour to go.
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WOMAN: Do me proud!
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SNEZ: Let's go, Chef.
Beautiful choice, beautiful choice.
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ANDRE: You'd better get moving.
You've got 60 minutes.
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Yeah.
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Come on, Andy.
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ANDY: So my childhood wasn't filled
with, like, you know,
beautiful dishes.
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I remember walking into
the Three Blue Ducks kitchen
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for the very first time
as a young tucker,
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doing some work experience,
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and that's when I fell in love
with cooking in the kitchen.
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(COUGHS) What is that smell?
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What's up, crew?
LAURA: Hi, Andy.
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What's up with this?
How are you going?
JAMIE: What's this?
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Is that...?
That's pig's blood.
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MAN: What?!
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You alright, Loz?
I thought it was.
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I've got a blood phobia, Andy.
Really? Well, you're gonna love this.
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It's, um...
I'm going to do a blood cake.
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It's like a savoury cake. OK?
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Which literally uses pig's blood
and lardo.
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A little bit of bread and cream.
Hell, yeah.
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Yeah. I'm here for it.
CALLUM: Why this dish?
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Out of anything to make you fall
in love with food. Why this one?
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So I just remember vividly walking
into the Three Blue Ducks kitchen.
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Daz was cooking away at this
blood cake and I was just like,
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"I am fascinated with this place.
This is where I'm meant to be."
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Laura, how do you feel about
blood cake?
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Um, I've never had it before,
so I'll hold my reservations.
Thank you.
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But I feel like you really need
to win me over with this one, Andy.
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I'm nervous.
Look at... Look at it.
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It's gonna be delicious.
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I'm really looking forward
to trying it.
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Thank you.
(ALL TALK AT ONCE)
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SNEZ: Go, Andy!
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00:09:01,440 --> 00:09:03,720
AUDRA: Oh, my God. I would eat that.
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00:09:03,720 --> 00:09:04,960
ALANA: Yeah. I'm fascinated.
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It can be pretty temperamental, like,
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00:09:07,760 --> 00:09:09,760
depending how fresh the blood is,
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depending on, like,
how long you cook it out for,
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depending on how hot the oven is.
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MAN: How long in the oven, Andy?
Just 15, mate.
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There's a lot of variables.
So I do have a backup.
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00:09:24,080 --> 00:09:26,840
OK. I've made a really thin layer
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00:09:26,840 --> 00:09:29,240
and this oven's on 150, this is 140.
200
00:09:30,520 --> 00:09:32,400
Just fingers crossed
it cooks in time.
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LAURA: Guys, you've only got
43 minutes to go.
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00:09:36,800 --> 00:09:38,840
(THEY SHOUT ENCOURAGEMENT)
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00:09:44,920 --> 00:09:47,000
Jean-Christophe's quite chaotic,
isn't he?
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00:09:49,280 --> 00:09:50,920
Mate, you need
all the help you can get.
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Get over there!
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00:09:53,320 --> 00:09:55,920
Chef.
Hello. How are you?
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00:09:55,920 --> 00:09:57,880
LAURA: Hi, Chef! What's the dish?
What are we cooking?
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00:09:57,880 --> 00:10:00,760
So I am going to be making
209
00:10:00,760 --> 00:10:05,800
a lamb cutlet
with a roquefort mousse.
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00:10:05,800 --> 00:10:08,200
Roquefort mousse?!
Wow.
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00:10:09,160 --> 00:10:10,680
I would expect nothing less
212
00:10:10,680 --> 00:10:12,760
than super strong flavours from you,
Jean-Christophe.
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00:10:12,760 --> 00:10:14,520
Yeah, I don't do weak. Um...
214
00:10:14,520 --> 00:10:18,760
And, um, I'm going to serve it with,
uh, a little puree,
215
00:10:18,760 --> 00:10:21,480
which is celeriac and potatoes.
216
00:10:21,480 --> 00:10:22,560
Why do you love this dish?
217
00:10:22,560 --> 00:10:26,360
I love this dish because it's
probably the first time
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00:10:26,360 --> 00:10:29,760
I cooked for my parents
as a professional chef.
219
00:10:31,040 --> 00:10:33,720
And I notice there is tears
in my mum's eyes.
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00:10:33,720 --> 00:10:35,360
And she's very strong, by the way.
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00:10:35,360 --> 00:10:36,880
So is that where you get your,
222
00:10:36,880 --> 00:10:38,560
"Look at my eyes, they are wet,"
from?
223
00:10:38,560 --> 00:10:40,280
Your wet eyeballs.
Yeah.
224
00:10:40,280 --> 00:10:42,960
Jean-Christophe,
we need perfectly cooked lamb,
225
00:10:42,960 --> 00:10:45,800
silky smooth puree and just
the right amount of roquefort.
That's right.
226
00:10:45,800 --> 00:10:48,520
And we want to cry
for all the right reasons.
And you know what?
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00:10:48,520 --> 00:10:50,760
I'm already very late.
228
00:10:52,360 --> 00:10:54,040
I want to see you hustle!
229
00:10:54,040 --> 00:10:56,360
Oh, yeah, oh, yeah!
230
00:10:56,360 --> 00:10:57,560
Where's the clock?
231
00:10:58,560 --> 00:11:01,120
SNEZ: 35 minutes, Chef,
lamb needs to go on.
232
00:11:02,720 --> 00:11:06,000
I'm so, like, mesmerised
by Jean-Christophe.
233
00:11:06,000 --> 00:11:07,520
He is, like, flying around
the kitchen.
234
00:11:07,520 --> 00:11:10,920
He's still doing stock.
Come on. Hurry up.
235
00:11:10,920 --> 00:11:13,720
He's talking to everybody.
Is that nice?
236
00:11:13,720 --> 00:11:16,440
Mm. Mm.
237
00:11:16,440 --> 00:11:18,680
Stop it. You need to cook the lamb.
238
00:11:19,840 --> 00:11:22,880
RUE: I'm sorry. Is Jean-Christophe
going to have a meal?
239
00:11:25,520 --> 00:11:28,200
I'm actually so worried about him.
240
00:11:28,200 --> 00:11:31,040
Lamb! The lamb!
241
00:11:39,000 --> 00:11:40,400
Think you can be the next MasterChef?
242
00:11:40,400 --> 00:11:42,960
Only one way to find out.
Applications are open now.
243
00:11:42,960 --> 00:11:44,760
Head to the link below and apply.
244
00:11:44,760 --> 00:11:46,280
We'll see YOU in the kitchen.
245
00:11:52,480 --> 00:11:53,960
JEAN-CHRISTOPHE: Poh, are you OK?
Yeah.
246
00:11:53,960 --> 00:11:55,800
Thank you.
You're very quiet over there.
247
00:11:55,800 --> 00:11:59,160
Are you good?
No, I'm late.
248
00:11:59,160 --> 00:12:01,000
BEN: It's pretty hectic watching
these guys cook.
249
00:12:01,000 --> 00:12:04,360
I mean, they've been judging
our food the whole season,
250
00:12:04,360 --> 00:12:06,960
so to see them get put
under pressure
251
00:12:06,960 --> 00:12:10,120
and having to get their food
judged by the semifinalists
is quite exciting.
252
00:12:12,000 --> 00:12:13,440
We're fine.
253
00:12:14,920 --> 00:12:17,480
Wow.
Killing it, mate.
My gosh.
254
00:12:17,480 --> 00:12:21,080
WOMAN: It's quite fascinating,
but quite a lot of work.
255
00:12:23,880 --> 00:12:25,640
Jean-Christophe.
Oui!
256
00:12:25,640 --> 00:12:27,560
That looks like lace.
What are you doing with this?
257
00:12:27,560 --> 00:12:29,160
So I'm going to be using this
258
00:12:29,160 --> 00:12:31,600
and I'm going to be wiping the lamb,
259
00:12:31,600 --> 00:12:33,280
the chicken mousse, the roquefort,
the herbs,
260
00:12:33,280 --> 00:12:35,880
and just bake it quickly
at the last minute.
261
00:12:35,880 --> 00:12:39,320
How long are these little
lamb parcels going to take?
262
00:12:39,320 --> 00:12:42,560
Well, to reduce them down
a little bit in thickness,
263
00:12:42,560 --> 00:12:45,960
to make sure I can get an extra
five minutes from my cooking time.
264
00:12:45,960 --> 00:12:48,160
You've had to do a little pivot.
Yeah, but that's what it is.
265
00:12:48,160 --> 00:12:50,200
Alright. Sounds like
you're on top of it, though.
266
00:12:50,200 --> 00:12:53,160
You've made the right changes.
Good luck.
Good luck.
267
00:12:53,160 --> 00:12:55,280
You don't sound very convincing!
"Uh, good luck."
268
00:12:57,360 --> 00:13:02,440
Now, it should be resting,
but obviously no time for that.
269
00:13:08,440 --> 00:13:10,720
These new judges are hungry.
270
00:13:10,720 --> 00:13:12,080
15 minutes to go.
271
00:13:12,080 --> 00:13:14,000
(APPLAUSE)
272
00:13:14,000 --> 00:13:16,680
(THEY SHOUT ENCOURAGEMENT)
273
00:13:19,000 --> 00:13:21,640
Let's go, Poh!
Go, Poh! Woo!
274
00:13:21,640 --> 00:13:24,200
You always start off so good,
and then you don't.
275
00:13:25,400 --> 00:13:27,160
I'm kind of starting to panic
a little bit,
276
00:13:27,160 --> 00:13:30,040
because I still have to make sure
my rice is cooked through...
277
00:13:32,160 --> 00:13:34,400
..and then I still have
to prep my banana leaves,
278
00:13:34,400 --> 00:13:36,600
wrap them up,
and then still grill them.
279
00:13:38,080 --> 00:13:39,560
JAMIE: Poh...
Yeah.
280
00:13:39,560 --> 00:13:41,880
I have to say, it smells amazing.
281
00:13:41,880 --> 00:13:44,560
Thank you.
So you've still got to wrap?
282
00:13:44,560 --> 00:13:46,400
Roll them.
Roll?
Yeah.
283
00:13:46,400 --> 00:13:48,400
And then are they finished
or you have to cook them again?
284
00:13:48,400 --> 00:13:51,200
I have to cook them again.
Poh, hurry up.
I know.
285
00:13:51,200 --> 00:13:54,720
You've got this, Poh. Come on, mate.
Thank you, thank you.
286
00:13:54,720 --> 00:13:58,480
AUDRA: Sticky rice with, like,
a spicy prawn filling.
287
00:13:58,480 --> 00:14:00,560
So yum. It's so yum.
288
00:14:00,560 --> 00:14:03,320
DEPINDER: And what are you doing
there, Andy?
289
00:14:03,320 --> 00:14:06,160
It's like a beetroot
and apple chutney.
Love.
290
00:14:06,160 --> 00:14:07,240
Yum.
291
00:14:07,240 --> 00:14:08,880
So I've got a little chutney
on there.
292
00:14:08,880 --> 00:14:11,840
I'm definitely going to barbecue
the witlof.
293
00:14:11,840 --> 00:14:13,200
I'm gonna pickle some beets.
294
00:14:13,200 --> 00:14:15,480
I've got some fresh blackberries
295
00:14:15,480 --> 00:14:18,240
kind of sweet-and-sour,
all that kind of stuff.
296
00:14:18,240 --> 00:14:21,080
I've pretty much got everything.
I've just got to plate up.
297
00:14:24,360 --> 00:14:26,840
SOFIA: Andy, is that the thick one
or the thin one?
298
00:14:26,840 --> 00:14:29,640
That's the thick one.
Yes!
299
00:14:31,880 --> 00:14:33,320
Oh. She's soft.
300
00:14:33,320 --> 00:14:36,280
LAURA: Ooh. Oh, my gosh.
301
00:14:42,360 --> 00:14:44,360
JUDGES: Oh!
No!
302
00:14:44,360 --> 00:14:47,040
LAURA: Andy, put that thing on it
and then flip it.
303
00:14:48,760 --> 00:14:50,840
(SCREECHING)
304
00:14:52,000 --> 00:14:56,480
TIM: Oh, it's heartbreaking.
Andy's hero element is the cake.
305
00:14:56,480 --> 00:14:58,680
So if he doesn't get that on
the plate,
306
00:14:58,680 --> 00:14:59,880
he doesn't have a dish.
307
00:14:59,880 --> 00:15:01,920
I don't reckon I cooked it
long enough.
308
00:15:03,280 --> 00:15:04,600
BEAU: Do you have a plan B, Andy?
309
00:15:04,600 --> 00:15:06,040
I've got this backup here.
310
00:15:20,040 --> 00:15:22,600
AUDRA: Are you happy, Andy?
Yeah, mate.
311
00:15:22,600 --> 00:15:24,880
(THEY SHOUT ENCOURAGEMENT)
312
00:15:30,720 --> 00:15:32,760
Three minutes to go, guys. Let's go.
313
00:15:34,840 --> 00:15:36,760
Shit. Missing something!
Oh. I know what is missing.
314
00:15:36,760 --> 00:15:38,600
WOMAN: Allez! Allez!
315
00:15:38,600 --> 00:15:40,000
I am not good.
316
00:15:42,840 --> 00:15:44,960
Because now, I know I'm just
under the clock.
317
00:15:44,960 --> 00:15:45,960
And I think I'm late.
318
00:15:47,280 --> 00:15:48,960
Chef, where's your lamb?
319
00:15:54,840 --> 00:16:00,080
I want my dish to make the judges
cry like my parents.
320
00:16:01,560 --> 00:16:04,040
Oh, looks good, Chef.
321
00:16:04,040 --> 00:16:06,400
Oh, that lamb looks good now.
322
00:16:06,400 --> 00:16:08,560
30 seconds to go!
323
00:16:17,320 --> 00:16:19,200
Count it with me, team!
324
00:16:19,200 --> 00:16:24,320
ALL: 10, nine, eight, seven,
325
00:16:24,320 --> 00:16:28,680
six, five, four,
326
00:16:28,680 --> 00:16:32,840
three, two, one.
327
00:16:32,840 --> 00:16:33,920
That's it!
328
00:16:33,920 --> 00:16:36,520
(CHEERING)
329
00:16:36,520 --> 00:16:38,120
Are you pleased?
330
00:16:41,640 --> 00:16:44,600
Are you pleased?
Yeah. How'd you go?
331
00:16:44,600 --> 00:16:45,880
(SPEAKS INDISTINCTLY)
332
00:16:45,880 --> 00:16:47,960
Wow.
Wow. Look at that.
333
00:16:49,000 --> 00:16:50,600
It's gonna be hard to beat this one.
334
00:16:56,800 --> 00:16:58,720
We've flipped the script today
335
00:16:58,720 --> 00:17:02,240
and tasked you judges with
bringing us a dish
336
00:17:02,240 --> 00:17:03,680
that made you fall in love
with food.
337
00:17:05,640 --> 00:17:09,080
First dish we'd like to taste
belongs to...
338
00:17:09,080 --> 00:17:10,680
..Jean-Christophe!
339
00:17:10,680 --> 00:17:12,200
(CHEERING)
340
00:17:20,280 --> 00:17:22,600
Bonjour, judges, how are you?
341
00:17:22,600 --> 00:17:24,360
JAMIE: Very well.
LAURA: Good.
342
00:17:24,360 --> 00:17:26,000
SOFIA: Very good, Jean-Christophe.
Wow.
343
00:17:30,000 --> 00:17:32,040
There we are.
344
00:17:32,040 --> 00:17:33,320
Jean-Christophe, what's the dish?
345
00:17:34,680 --> 00:17:38,240
Lamb cutlets, a roquefort mousse,
346
00:17:38,240 --> 00:17:42,880
a Merlot sauce
and a celeriac potato mash.
347
00:17:46,120 --> 00:17:49,440
This dish is the first dish
I cooked for my parents
348
00:17:49,440 --> 00:17:51,080
as a professional chef.
349
00:17:52,680 --> 00:17:55,600
I saw my mum with
a little bit of wet eyes.
350
00:17:57,800 --> 00:18:00,680
That, for me, was, like, special.
351
00:18:00,680 --> 00:18:02,720
Well, it's a big memory for you.
352
00:18:02,720 --> 00:18:06,400
But the big question is,
how's that lamb cooked?
353
00:18:06,400 --> 00:18:07,720
That's a very good question.
354
00:18:09,440 --> 00:18:11,600
I have no bloody idea!
355
00:18:13,440 --> 00:18:14,760
Callum, will you do the honours?
356
00:18:14,760 --> 00:18:16,560
Pleasure.
357
00:18:19,000 --> 00:18:21,840
JUDGES: Ohhhhhh!
358
00:18:23,960 --> 00:18:26,160
(CHEERING)
359
00:18:29,320 --> 00:18:31,200
Ooh, la-la-la-la-la!
360
00:18:32,640 --> 00:18:34,680
(LAUGHTER)
361
00:18:52,920 --> 00:18:55,280
Jean-Christophe...
362
00:18:55,280 --> 00:18:57,400
..you said that this dish put
a tear in your mother's eye.
363
00:18:59,880 --> 00:19:01,760
I can see why.
364
00:19:01,760 --> 00:19:03,760
It's bloody delicious!
365
00:19:03,760 --> 00:19:05,680
(CHEERING)
366
00:19:07,880 --> 00:19:10,280
Jean-Christophe,
the amount of flavour
367
00:19:10,280 --> 00:19:13,040
that you packed into that sauce
is huge.
368
00:19:13,040 --> 00:19:14,600
And even though it's big and bold
369
00:19:14,600 --> 00:19:16,560
and that roquefort has
that salty savouriness,
370
00:19:16,560 --> 00:19:18,160
they're not clashing at all.
371
00:19:18,160 --> 00:19:21,080
They're complementing each other
in the best possible way.
372
00:19:21,080 --> 00:19:24,720
If this is not a dish on your menu
at the cooking school,
373
00:19:24,720 --> 00:19:25,960
it needs to be,
374
00:19:25,960 --> 00:19:28,120
because I think for anyone
walking through those doors,
375
00:19:28,120 --> 00:19:30,800
they will fall in love with food
instantly.
376
00:19:32,600 --> 00:19:36,040
It is so wholesome and hearty
377
00:19:36,040 --> 00:19:39,080
and I feel like I'M getting
emotional eating it.
378
00:19:39,080 --> 00:19:40,600
Well done.
Thank you, Jean-Christophe!
379
00:19:40,600 --> 00:19:42,040
Thank you.
380
00:19:42,040 --> 00:19:44,400
(CHEERING)
381
00:19:44,400 --> 00:19:46,360
Well done, mate.
382
00:19:46,360 --> 00:19:48,480
Thank you.
POH: Well done.
383
00:19:50,040 --> 00:19:51,680
Thank you for doing that. Thank you.
384
00:19:51,680 --> 00:19:54,960
The next dish we'd like to taste
was made by...
385
00:19:54,960 --> 00:19:56,440
..Poh-Poh!
386
00:20:00,800 --> 00:20:03,240
Oh, my God.
That feeling never gets old.
387
00:20:03,240 --> 00:20:05,280
(LAUGHTER)
388
00:20:09,080 --> 00:20:10,760
Poh, what have you made?
389
00:20:12,720 --> 00:20:13,960
A rempah udang...
390
00:20:15,800 --> 00:20:18,240
..which is a Malaysian street snack.
391
00:20:20,240 --> 00:20:22,000
Why is this the dish
392
00:20:22,000 --> 00:20:23,920
that made you fall in love with food?
393
00:20:23,920 --> 00:20:26,160
I think in my mid-20s
394
00:20:26,160 --> 00:20:28,480
it was the first trip
I went back to Malaysia.
395
00:20:28,480 --> 00:20:31,960
I just ate so much of these
and it made me really sad
396
00:20:31,960 --> 00:20:35,560
because it made me realise
I had lost so much of my culture.
397
00:20:35,560 --> 00:20:37,160
It was all
really mysterious to me then,
398
00:20:37,160 --> 00:20:40,280
'cause I did not know
how to cook at all at that point.
399
00:20:40,280 --> 00:20:44,520
And, yeah, that's definitely
one of my favourite dishes.
400
00:20:44,520 --> 00:20:45,640
Poh.
Yes.
401
00:20:46,840 --> 00:20:49,520
You're defending your title?
Yes.
402
00:20:49,520 --> 00:20:52,320
Let's see if this is
the dish that'll do it for you.
403
00:20:52,320 --> 00:20:54,440
Oof!
CALLUM: Wow!
404
00:20:55,800 --> 00:20:58,520
Oh! The fragrance on that,
my goodness.
405
00:21:12,720 --> 00:21:14,520
What I really wanted
from this challenge
406
00:21:14,520 --> 00:21:17,520
is to be transported to that moment.
407
00:21:17,520 --> 00:21:19,840
And that's exactly what you've done.
408
00:21:21,640 --> 00:21:23,280
It's so full of flavour.
409
00:21:23,280 --> 00:21:27,400
It's like smacking you round
the face with all of those rhizomes.
410
00:21:27,400 --> 00:21:29,600
The texture on the rice is perfect.
411
00:21:29,600 --> 00:21:32,320
I'll have a thousand of them,
please.
412
00:21:32,320 --> 00:21:34,080
(LAUGHTER)
413
00:21:34,080 --> 00:21:38,880
I'm emotional, like truly emotional.
It is so, so good.
414
00:21:38,880 --> 00:21:41,760
It's so spicy, but it is so good.
415
00:21:41,760 --> 00:21:45,040
It just shows everything
that Peranakan cuisine is.
416
00:21:45,040 --> 00:21:49,520
That balance, funk and salt
and sweet and spice.
417
00:21:49,520 --> 00:21:53,000
Um, unwrapping this banana leaf,
there's just something
418
00:21:53,000 --> 00:21:57,440
so caterpillar, cocoon, butterfly
that just represents you.
419
00:21:59,320 --> 00:22:01,240
And I think that's
what MasterChef has done to you...
420
00:22:02,920 --> 00:22:05,600
..is you've bloomed into somebody
421
00:22:05,600 --> 00:22:09,680
who is just more themselves
than anyone I've ever met.
422
00:22:09,680 --> 00:22:11,280
So, thank you, Poh-Poh.
423
00:22:11,280 --> 00:22:12,760
(CHEERING AND APPLAUSE)
424
00:22:16,480 --> 00:22:17,840
I love you.
425
00:22:19,440 --> 00:22:20,960
Yay, Poh-Poh!
426
00:22:24,800 --> 00:22:26,040
Well done, lovely.
427
00:22:27,280 --> 00:22:28,280
Thank you.
428
00:22:28,280 --> 00:22:31,560
Next up, we'd love
to taste your dish, Andy!
429
00:22:31,560 --> 00:22:33,440
Good luck, good luck.
Good luck, Andy!
430
00:22:39,720 --> 00:22:41,520
Hey, mate.
How are we?
431
00:22:45,800 --> 00:22:47,240
It's a blood cake.
432
00:22:48,360 --> 00:22:49,800
LAURA: Andy's definitely taking
a risk.
433
00:22:51,280 --> 00:22:54,840
I mean, not everyone loves
the idea of blood cake. Exhibit A.
434
00:22:54,840 --> 00:22:57,120
JAMIE: This should be interesting.
435
00:22:57,120 --> 00:22:58,520
But he's an incredible cook...
436
00:22:59,680 --> 00:23:02,680
..so I'm really intrigued
to see how it tastes.
437
00:23:14,440 --> 00:23:15,840
Andy, what's the dish?
438
00:23:15,840 --> 00:23:17,640
Uh, so I've made blood cake today.
439
00:23:19,880 --> 00:23:21,800
A little beetroot
and apple chutney...
440
00:23:22,800 --> 00:23:24,160
..and some blackberries.
441
00:23:26,280 --> 00:23:27,880
Why did your mind go to this dish?
442
00:23:29,800 --> 00:23:33,040
Uh, I remember walking into
the Three Blue Ducks kitchen
for the first time,
443
00:23:33,040 --> 00:23:36,840
and Daz was pouring blood
into this rondeau.
444
00:23:38,120 --> 00:23:41,840
And I just remember having
this moment of, like,
445
00:23:41,840 --> 00:23:45,560
"This is where I'm meant to be
if I want to learn about food."
446
00:23:45,560 --> 00:23:48,000
And I never left.
(CHUCKLES)
447
00:23:48,000 --> 00:23:50,360
I'm sure you three understand
that there's challenges
448
00:23:50,360 --> 00:23:53,360
where you just have to cook
that dish.
449
00:23:53,360 --> 00:23:55,200
And this is that dish for me.
450
00:23:55,200 --> 00:23:56,760
Alright, let's give it a crack.
451
00:24:20,480 --> 00:24:22,240
I'm not gonna lie.
452
00:24:22,240 --> 00:24:24,400
When you first told me
what you were making,
453
00:24:24,400 --> 00:24:26,560
I was not sold at all, because...
454
00:24:26,560 --> 00:24:28,160
No, you were mortified.
Yeah.
455
00:24:30,080 --> 00:24:32,040
It is so good.
456
00:24:33,040 --> 00:24:35,080
You get everything
that the blood is.
457
00:24:35,080 --> 00:24:37,920
But it's so sweet
from all the onions and the lardo.
458
00:24:37,920 --> 00:24:39,240
And it's nice so you get
459
00:24:39,240 --> 00:24:41,800
those little, like,
pops within the cake.
460
00:24:41,800 --> 00:24:44,200
It's a banger, Andy, I love it.
Thank you, thank you.
461
00:24:44,200 --> 00:24:48,360
The texture on that blood cake
is incredible.
462
00:24:48,360 --> 00:24:51,560
It's so smooth, it's so rich.
463
00:24:51,560 --> 00:24:54,080
And for such
a heavy-ingredient dish,
464
00:24:54,080 --> 00:24:56,600
it still sits really light.
465
00:24:56,600 --> 00:24:59,400
That savouriness of the pudding.
466
00:24:59,400 --> 00:25:01,040
And you couple that
with the sweetness you get
467
00:25:01,040 --> 00:25:02,840
in the chutney with the blackberry
468
00:25:02,840 --> 00:25:04,600
and a little bit of bitterness
from that witlof,
469
00:25:04,600 --> 00:25:05,880
which is a great call.
470
00:25:05,880 --> 00:25:08,640
It is so well-balanced,
and I think if any dish
471
00:25:08,640 --> 00:25:12,800
was going to convince anyone
in the world to enjoy blood,
472
00:25:12,800 --> 00:25:15,120
including Laura,
then this would be the one.
473
00:25:15,120 --> 00:25:16,560
Well done, mate.
Thanks, mate, cheers.
474
00:25:16,560 --> 00:25:17,600
(CHEERING AND APPLAUSE)
475
00:25:21,280 --> 00:25:23,680
Great speech, too.
Well done, mate, well done.
476
00:25:24,680 --> 00:25:25,800
Thank you.
477
00:25:27,160 --> 00:25:28,880
Well done.
Well done.
478
00:25:32,680 --> 00:25:34,680
We loved all of your dishes.
479
00:25:34,680 --> 00:25:36,760
The dish we fell IN love with...
480
00:25:38,440 --> 00:25:39,680
..was made by...
481
00:25:40,680 --> 00:25:42,000
ALL: Andy!
482
00:25:42,000 --> 00:25:43,400
(CHEERING AND APPLAUSE)
483
00:25:47,000 --> 00:25:48,080
Thank you.
484
00:25:49,920 --> 00:25:51,080
Thank you.
485
00:25:52,920 --> 00:25:54,480
Believe it or not,
that's the first time
486
00:25:54,480 --> 00:25:55,920
I've won this individual one.
Oh, true!
487
00:25:55,920 --> 00:25:58,320
Yeah, 'cause Jock wiped the floor
with me every year.
488
00:25:58,320 --> 00:25:59,760
(LAUGHTER)
489
00:25:59,760 --> 00:26:01,160
And then this one got it last year.
490
00:26:01,160 --> 00:26:03,560
So, yeah!
(CHEERING AND APPLAUSE)
491
00:26:07,800 --> 00:26:09,560
It's time for round two.
492
00:26:09,560 --> 00:26:12,360
You're going head-to-head
in the ultimate cookoff
493
00:26:12,360 --> 00:26:14,640
against Poh,
Jean-Christophe and Andy.
494
00:26:14,640 --> 00:26:16,560
ALL: Whoo!
495
00:26:18,440 --> 00:26:19,880
It's a team relay!
496
00:26:23,080 --> 00:26:24,560
Whoo!
497
00:26:26,080 --> 00:26:27,600
I hate team relays.
498
00:26:27,600 --> 00:26:30,000
But I can't do this on my own.
499
00:26:30,000 --> 00:26:32,200
I'm gonna need some help.
DEPINDER: Oh, my gosh!
500
00:26:32,200 --> 00:26:34,320
Yes!
501
00:26:34,320 --> 00:26:35,680
Come on down,
502
00:26:35,680 --> 00:26:37,560
Theo.
(CHEERING AND APPLAUSE)
503
00:26:37,560 --> 00:26:39,760
And,
504
00:26:39,760 --> 00:26:41,160
Rue!
(SCREAMS)
505
00:26:41,160 --> 00:26:43,240
(LAUGHTER)
506
00:26:47,200 --> 00:26:48,880
THEO: This is going to be good!
507
00:26:48,880 --> 00:26:51,000
I think it's as plain as day to see
508
00:26:51,000 --> 00:26:54,080
that I'm going to be
the harsher judge than Rue today.
509
00:26:54,080 --> 00:26:56,120
I'm expecting big things from you.
510
00:26:57,280 --> 00:26:58,600
As a team,
511
00:26:58,600 --> 00:27:01,200
you'll get 20 minutes each
to contribute to an amazing dish.
512
00:27:02,360 --> 00:27:05,600
You'll each have 20 seconds
to hand over to your next team-mate.
513
00:27:05,600 --> 00:27:07,680
ALL: Ooh!
RUE: That's not long.
514
00:27:07,680 --> 00:27:09,240
Judges, who's going to go first?
515
00:27:09,240 --> 00:27:11,640
Oh, this is tough.
(LAUGHTER)
516
00:27:12,720 --> 00:27:14,560
I think you actually, you start,
you start, you start.
517
00:27:14,560 --> 00:27:16,040
You sure? Andy?
Yep, yep, yep.
518
00:27:16,040 --> 00:27:18,480
I start?
Can I, can I be in the middle?
519
00:27:18,480 --> 00:27:20,480
You can be in the middle.
520
00:27:20,480 --> 00:27:22,480
Far out!
521
00:27:22,480 --> 00:27:25,080
Jean-Christophe is going first.
Poh second.
522
00:27:25,080 --> 00:27:27,840
I'm bringing it home.
Andy bringing it home.
523
00:27:27,840 --> 00:27:29,840
Semifinalists, who's going
to kick off for you guys?
524
00:27:31,040 --> 00:27:32,600
(LAUGHTER)
525
00:27:32,600 --> 00:27:34,520
Callum. And then?
(SPEAKS INDISTINCTLY)
526
00:27:34,520 --> 00:27:36,800
Jamie...
SNEZ: I knew it.
527
00:27:36,800 --> 00:27:39,280
..and Laura bringing it home.
Yeah.
528
00:27:40,520 --> 00:27:42,280
We've decided to turn up the heat.
529
00:27:42,280 --> 00:27:43,840
(ALL GASP)
530
00:27:43,840 --> 00:27:45,720
LAURA: I don't want
to be stressed now.
531
00:27:45,720 --> 00:27:47,520
At some point during the cook...
532
00:27:49,440 --> 00:27:50,840
..we're going to throw
a twist your way.
533
00:27:50,840 --> 00:27:52,000
WOMAN: Oh!
534
00:27:53,120 --> 00:27:55,400
The pantry and garden are open.
535
00:27:55,400 --> 00:27:58,520
Whoever impresses Theo, Rue and me
the most with their dish
536
00:27:58,520 --> 00:28:00,800
will win all the glory.
537
00:28:02,080 --> 00:28:03,360
Right, second and third cooks,
538
00:28:03,360 --> 00:28:05,120
you can go and wait your turn
in the garden.
539
00:28:05,120 --> 00:28:07,000
Good luck.
JEAN-CHRISTOPHE: Thank you.
Yeah.
540
00:28:07,000 --> 00:28:08,920
Good luck, good luck.
541
00:28:10,200 --> 00:28:11,880
We're gonna win, yeah?
We're gonna win, yeah?
542
00:28:12,880 --> 00:28:13,880
Go, guys.
543
00:28:15,240 --> 00:28:17,120
BOTH: Your time starts now!
544
00:28:17,120 --> 00:28:18,320
(CHEERING AND APPLAUSE)
545
00:28:23,480 --> 00:28:24,640
(CALLUM GROANS)
546
00:28:24,640 --> 00:28:26,360
Ice-cream.
547
00:28:27,760 --> 00:28:29,760
Aww... It's a dessert? Yes!
548
00:28:33,280 --> 00:28:35,800
SARAH: Two ice-creams?
MAN: Double.
549
00:28:35,800 --> 00:28:37,120
DECLAN: Wow!
550
00:28:37,120 --> 00:28:40,080
Double!
Two ice-creams?
SNEZ: Oh!
551
00:28:40,080 --> 00:28:42,160
Interesting.
RUE: Oh, my gosh.
552
00:28:44,600 --> 00:28:45,840
MAN: Oh, really?
WOMAN: Three?
553
00:28:45,840 --> 00:28:47,360
(CHEERING)
554
00:28:50,200 --> 00:28:52,640
Oh, my God!
555
00:28:52,640 --> 00:28:54,800
CALLUM: I'm doing our Neapolitan
ice-cream. Yeah.
556
00:28:54,800 --> 00:28:57,520
ALANA: Oh, Neapolitan ice-cream.
557
00:28:57,520 --> 00:28:59,120
Today I'm going to make a concept
558
00:28:59,120 --> 00:29:01,120
that everyone's heard of,
Neapolitan ice-cream.
559
00:29:01,120 --> 00:29:05,000
And the reason I've chosen this is
because it's so easy to communicate.
560
00:29:05,000 --> 00:29:06,440
I feel like,
unlike Lancashire hotpot,
561
00:29:06,440 --> 00:29:08,680
everyone knows what this dish is.
562
00:29:08,680 --> 00:29:09,920
WOMAN: What's that, Cal?
563
00:29:09,920 --> 00:29:13,240
Ah, wattleseed.
MAN: Ah, yes, yes.
564
00:29:13,240 --> 00:29:16,240
So I'm gonna inject
some Australian flavours into it
565
00:29:16,240 --> 00:29:18,600
and try and make it
a little bit more nuanced
566
00:29:18,600 --> 00:29:20,680
and a little bit
more interesting to eat.
567
00:29:20,680 --> 00:29:22,920
I'm going to do a, um,
568
00:29:22,920 --> 00:29:25,720
lilly pilly and strawberry sorbet.
569
00:29:25,720 --> 00:29:28,480
I'm going to do
a lemon verbena ice-cream
570
00:29:28,480 --> 00:29:31,160
and a chocolate wattleseed
ice-cream is the plan.
571
00:29:31,160 --> 00:29:34,240
It's really important to try
and set the team up for success
572
00:29:34,240 --> 00:29:36,240
with a dish
that's easy enough to communicate,
573
00:29:36,240 --> 00:29:39,600
but also easy enough to adapt
with whatever this twist is,
574
00:29:39,600 --> 00:29:40,880
it could be anything.
575
00:29:40,880 --> 00:29:43,160
It could be time or equipment,
or it could be an ingredient.
576
00:29:43,160 --> 00:29:46,200
Whatever it is, hopefully,
we can adapt it to the dish.
577
00:29:47,600 --> 00:29:49,080
Callum.
Hello, hello.
578
00:29:49,080 --> 00:29:51,080
What is the dish, mate?
579
00:29:51,080 --> 00:29:53,440
So you have to have a very
easy-to-communicate
580
00:29:53,440 --> 00:29:55,040
elevator pitch in this challenge.
581
00:29:55,040 --> 00:29:58,080
And I feel like when Jamie
comes in and I've got 20 seconds
582
00:29:58,080 --> 00:29:59,760
and I say,
"Modern Neapolitan ice-cream"
583
00:29:59,760 --> 00:30:01,080
he's going to go, "I get it."
584
00:30:01,080 --> 00:30:03,320
I love the idea.
RUE: Yeah.
585
00:30:03,320 --> 00:30:07,520
But what happens, Callum, if one
of your ice-creams doesn't set?
586
00:30:07,520 --> 00:30:09,520
Well, that's not Neapolitan,
that's for sure.
587
00:30:09,520 --> 00:30:11,680
Um, yeah, it's going to be
a pretty lame Neapolitan
588
00:30:11,680 --> 00:30:14,120
because I've got two layers
or one layer or zero layers.
589
00:30:14,120 --> 00:30:16,040
Um, so I'll be doing my best.
590
00:30:16,040 --> 00:30:20,600
I mean, doing one ice-cream
in the MasterChef kitchen
can be a challenge.
591
00:30:20,600 --> 00:30:22,440
Doing three could be madness.
592
00:30:23,560 --> 00:30:24,760
Uh...
593
00:30:24,760 --> 00:30:28,000
Are you counting on your other
counterparts to be able to...
594
00:30:28,000 --> 00:30:29,600
To pivot?
..pivot or something like that?
595
00:30:29,600 --> 00:30:31,400
Have you seen Jamie and Laura cook?
They're weapons.
596
00:30:31,400 --> 00:30:33,080
I have.
If I royally stuff it up,
597
00:30:33,080 --> 00:30:34,840
Jamie can just come in
and cook a steak,
598
00:30:34,840 --> 00:30:37,000
start to finish
and just completely change the dish.
599
00:30:37,000 --> 00:30:40,080
I'm hoping this really works out
for you, Callum.
600
00:30:40,080 --> 00:30:41,280
I hope so too.
Yeah.
Good luck, Cal.
601
00:30:41,280 --> 00:30:42,640
Appreciate the help.
602
00:30:45,560 --> 00:30:46,600
MAN: That's gonna be hard.
603
00:30:46,600 --> 00:30:48,360
SARAH: He's gonna have to get
all three made.
604
00:30:49,320 --> 00:30:51,640
I'm really worried, to be honest.
605
00:30:52,760 --> 00:30:56,120
I think one of the pitfalls
when you've got such a strong idea
606
00:30:56,120 --> 00:30:57,520
is you can't adapt.
607
00:30:57,520 --> 00:30:59,640
It's going to come down to
whether or not
608
00:30:59,640 --> 00:31:01,760
this twist
fits into this idea or not.
609
00:31:03,360 --> 00:31:05,520
SNEZ: Nice, Chef!
610
00:31:05,520 --> 00:31:07,280
JEAN-CHRISTOPHE: So what I'm doing,
as a Frenchman,
611
00:31:07,280 --> 00:31:09,880
I'm creating the backbone
of the flavours.
612
00:31:09,880 --> 00:31:12,640
And then Poh can do whatever
she wants to do, of course.
613
00:31:12,640 --> 00:31:14,640
So I don't know actually
the name of the dish,
614
00:31:14,640 --> 00:31:16,920
but the only thing I know,
it's gonna be duck on the menu
615
00:31:16,920 --> 00:31:18,480
and some duck stock.
616
00:31:20,040 --> 00:31:23,000
(LOUD THUDS)
Oh! Oh, Oh!
617
00:31:25,160 --> 00:31:26,240
SNEZ: Oh, my God!
618
00:31:30,320 --> 00:31:31,400
JAMIE: That's you, bro.
619
00:31:31,400 --> 00:31:32,680
(LAUGHTER)
620
00:31:35,120 --> 00:31:36,800
MAN: Get it!
621
00:31:38,560 --> 00:31:39,840
(LAUGHTER)
622
00:31:40,840 --> 00:31:44,760
Like, Chef, I love you, I love you.
But wow that was chaotic.
623
00:31:44,760 --> 00:31:45,880
(LAUGHS)
624
00:31:47,320 --> 00:31:49,000
Jean-Christophe.
Hello!
625
00:31:49,000 --> 00:31:50,880
Chef!
Welcome to you!
626
00:31:52,640 --> 00:31:56,520
(BOTH SPEAK FRENCH)
627
00:31:56,520 --> 00:31:58,280
So tell me...
628
00:31:58,280 --> 00:31:59,800
No, no...
BOTH: You tell us!
629
00:31:59,800 --> 00:32:02,240
OK, so, Chef,
what are you making today?
630
00:32:02,240 --> 00:32:04,840
Trying to get the flavours,
a little bit of techniques.
631
00:32:04,840 --> 00:32:07,000
OK.
Getting the duck ready.
632
00:32:07,000 --> 00:32:08,840
I don't know, that's the thing.
633
00:32:10,960 --> 00:32:13,440
Do you have a dish in mind...
No.
634
00:32:13,440 --> 00:32:15,400
..you'll end up with, or are you...?
No, of course not.
635
00:32:15,400 --> 00:32:17,040
So your strategy
is to leave it open?
636
00:32:17,040 --> 00:32:18,600
Oh, my God.
Well, how can we...
637
00:32:18,600 --> 00:32:20,520
Oh, my God!
..how can we possibly...?
638
00:32:20,520 --> 00:32:22,320
He doesn't have a dish.
639
00:32:22,320 --> 00:32:24,760
Oh, my gosh!
Absolutely.
640
00:32:24,760 --> 00:32:28,920
Wow, that terrifies me.
I am so worried.
641
00:32:28,920 --> 00:32:30,400
Oh, gosh.
642
00:32:38,840 --> 00:32:40,360
It's duck bon voyage.
643
00:32:40,360 --> 00:32:42,280
It's a duck
choose-your-own-adventure.
644
00:32:42,280 --> 00:32:44,280
Ah-la!
Oh, my gosh!
645
00:32:44,280 --> 00:32:45,960
Absolutely.
Wow.
646
00:32:45,960 --> 00:32:47,960
I was going to ask you
what your strategy is.
647
00:32:47,960 --> 00:32:50,080
And I don't think there is one.
I don't think there's a strategy.
648
00:32:50,080 --> 00:32:53,800
Maybe, maybe leaving it open...
BOTH: Is a strategy.
649
00:32:53,800 --> 00:32:57,680
I think you need a clear, clear plan
going forward.
650
00:32:57,680 --> 00:33:00,360
If you've got good flavours,
you can inspire yourself,
651
00:33:00,360 --> 00:33:01,560
you can improvise.
652
00:33:01,560 --> 00:33:02,720
You can do whatever you want.
653
00:33:02,720 --> 00:33:05,240
There is no limit with cooking.
So why should I be worried?
654
00:33:05,240 --> 00:33:07,640
The only thing I have to do
is to make sure this tastes superb.
655
00:33:07,640 --> 00:33:09,120
Good luck, Chef.
Merci.
656
00:33:09,120 --> 00:33:11,840
Oh, no, I'm so worried.
657
00:33:11,840 --> 00:33:14,840
He's stressing me out, actually.
658
00:33:14,840 --> 00:33:16,960
With a relay, it's all about,
like, you know,
659
00:33:16,960 --> 00:33:18,120
communication being clear.
660
00:33:19,120 --> 00:33:21,480
Jean-Christophe, he has no strategy.
661
00:33:22,720 --> 00:33:24,080
That's done.
662
00:33:24,080 --> 00:33:27,640
It's like three different
people cooking at different times
663
00:33:27,640 --> 00:33:29,640
and they have to make
the dish cohesive.
664
00:33:29,640 --> 00:33:31,560
Their cooking styles
are very different.
665
00:33:31,560 --> 00:33:34,240
I am not too sure.
666
00:33:34,240 --> 00:33:36,520
Five minutes till hand over.
667
00:33:36,520 --> 00:33:38,560
(CHEERING AND APPLAUSE)
668
00:33:39,960 --> 00:33:41,560
Come on, guys, let's go.
669
00:33:47,200 --> 00:33:49,120
DEPINDER: Is it rock salt?
It is, right?
670
00:33:49,120 --> 00:33:51,880
SARAH: Yeah, that's
really rocky salt. (LAUGHS)
671
00:33:51,880 --> 00:33:53,400
He's going to put it on the skin?
Yeah.
672
00:33:57,720 --> 00:34:01,160
We've got Callum,
who is so strategic.
673
00:34:01,160 --> 00:34:03,040
He's got modern
Neapolitana ice-cream
674
00:34:03,040 --> 00:34:05,600
and he's just going
to communicate that.
675
00:34:05,600 --> 00:34:08,160
Whereas Jean-Christophe,
his strategy
676
00:34:08,160 --> 00:34:09,800
is no strategy.
677
00:34:09,800 --> 00:34:11,800
Jean-Christophe is laying
the foundations.
678
00:34:11,800 --> 00:34:15,240
He's got duck breast and he's got
that lovely stock on the stove.
679
00:34:15,240 --> 00:34:18,200
What will be interesting though,
is when we get to the surprise.
680
00:34:18,200 --> 00:34:20,480
Oh, my gosh,
I completely forgot about that.
681
00:34:20,480 --> 00:34:22,720
So this feels like maybe...
Oh!
682
00:34:22,720 --> 00:34:24,880
..this is good for Jean-Christophe.
683
00:34:24,880 --> 00:34:27,440
Jean-Christophe keeping it open,
we think it's the better one?
684
00:34:27,440 --> 00:34:29,360
It's actually the better one...
Yeah, 100%. I think so.
685
00:34:29,360 --> 00:34:31,640
..because I feel like any time
you don't know what's coming next,
686
00:34:31,640 --> 00:34:33,680
you need something
that you can pivot on to...
687
00:34:33,680 --> 00:34:34,920
Yeah.
..and he's done that.
688
00:34:36,320 --> 00:34:39,440
Well, either way we're gonna see
whose strategy is gonna pay off
689
00:34:39,440 --> 00:34:41,160
'cause it's time
to bring in the second cook.
690
00:34:41,160 --> 00:34:42,320
I'm gonna go get 'em.
691
00:34:42,320 --> 00:34:43,880
Oh, gosh!
It's so quick.
692
00:34:43,880 --> 00:34:47,680
Callum, Jean-Christophe,
I'm about to get the next cook.
693
00:34:47,680 --> 00:34:49,960
Yeah, I'm ready.
(CHEERING AND APPLAUSE)
694
00:34:53,760 --> 00:34:56,120
Alright! Poh and Jamie, you're on!
695
00:34:56,120 --> 00:34:57,520
(CHEERING)
696
00:34:58,520 --> 00:34:59,840
Let's go, let's go, let's go.
697
00:35:05,240 --> 00:35:08,160
You have 20 seconds to hand over.
698
00:35:08,160 --> 00:35:09,720
Yes.
Alright, mate.
699
00:35:09,720 --> 00:35:12,200
So, native Neapole ice-cream.
Yep.
700
00:35:12,200 --> 00:35:14,160
The, um, the chocky one's
almost done.
701
00:35:14,160 --> 00:35:16,280
Yeah.
Um, I've done no garnishing.
702
00:35:16,280 --> 00:35:18,280
Done no finishing.
What do you want me to do?
703
00:35:18,280 --> 00:35:21,240
Um, make something textural?
10 seconds.
704
00:35:21,240 --> 00:35:23,040
You've got your lovely stock,
705
00:35:23,040 --> 00:35:26,840
which I'm hoping you can elevate it
to something that you want.
706
00:35:26,840 --> 00:35:29,520
OK, and what's here?
Time's up, time's up!
707
00:35:30,840 --> 00:35:32,080
That's straining, mate.
708
00:35:32,080 --> 00:35:33,720
Let's go!
Ready to go.
709
00:35:33,720 --> 00:35:35,520
Alright, good luck.
710
00:35:35,520 --> 00:35:37,480
Go, Jamie!
711
00:35:38,480 --> 00:35:40,560
Come on, after you.
Ah, thank you, Chef.
712
00:35:44,720 --> 00:35:46,240
Ah.
713
00:35:46,240 --> 00:35:48,400
TIM: Jean-Christophe hands over
to Poh.
714
00:35:48,400 --> 00:35:50,720
It's very fast and furious.
715
00:35:50,720 --> 00:35:53,240
She seems a little bit confused
716
00:35:53,240 --> 00:35:54,400
with the direction of the dish.
717
00:35:57,240 --> 00:35:59,040
What's happening?
POH: Hi.
718
00:35:59,040 --> 00:36:00,320
What are you doing?
719
00:36:00,320 --> 00:36:02,360
I don't know.
Really? Like, not at all?
720
00:36:02,360 --> 00:36:04,440
I'm going to change direction.
721
00:36:04,440 --> 00:36:05,720
What direction?
722
00:36:05,720 --> 00:36:07,720
I think I'm going to go a bit Asian.
723
00:36:10,440 --> 00:36:11,960
At the moment, it's just a duck
724
00:36:11,960 --> 00:36:14,240
so I kind of can take this
anywhere.
725
00:36:14,240 --> 00:36:15,920
OK. OK.
726
00:36:15,920 --> 00:36:17,880
Are you going to tell me
what the thing is?
727
00:36:17,880 --> 00:36:19,600
No, I'm not going to give you tips.
728
00:36:22,000 --> 00:36:23,240
Oh, my God. What do I want?
729
00:36:23,240 --> 00:36:24,520
(PANTS)
730
00:36:24,520 --> 00:36:26,280
SNEZ: Yeah, Poh!
(CHEERING AND APPLAUSE)
731
00:36:26,280 --> 00:36:27,800
Come on!
732
00:36:31,280 --> 00:36:33,040
I'm feeling pretty frazzed,
actually,
733
00:36:33,040 --> 00:36:35,440
because I don't...
734
00:36:35,440 --> 00:36:36,800
I don't have a clear idea.
735
00:36:36,800 --> 00:36:39,400
There's stock on the boil,
obviously for a sauce,
736
00:36:39,400 --> 00:36:40,920
there's duck breasts.
737
00:36:40,920 --> 00:36:42,760
I kind of need to drive
the direction of this.
738
00:36:42,760 --> 00:36:46,120
First, I'm just going to chuck
some kombu in here.
739
00:36:46,120 --> 00:36:47,360
WOMAN: Is that seaweed, Poh?
Yeah.
740
00:36:47,360 --> 00:36:49,720
I wanted something sweet,
741
00:36:49,720 --> 00:36:53,160
so I've got some little longans
with some sea succulents
742
00:36:53,160 --> 00:36:55,080
and then, some radishes for crunch.
743
00:36:56,080 --> 00:36:57,680
DEPINDER:
She's gone South-East Asian.
744
00:37:01,480 --> 00:37:05,240
JAMIE: So, Callum did exactly
what I expected Callum to do
745
00:37:05,240 --> 00:37:08,760
and decided to make not one, not two,
but three ice-creams.
746
00:37:08,760 --> 00:37:10,680
We're doing a native Neapolitan,
747
00:37:10,680 --> 00:37:13,320
so he's done pretty much
all the hard work.
748
00:37:13,320 --> 00:37:16,720
Now I can just make something
textural, macerate a bit of fruit,
749
00:37:16,720 --> 00:37:19,080
don't screw it up. (LAUGHS)
750
00:37:19,080 --> 00:37:20,440
I think the dish idea
is super strong.
751
00:37:20,440 --> 00:37:22,440
Everyone loves ice-cream,
752
00:37:22,440 --> 00:37:24,640
but I know
that there's a twist coming.
753
00:37:24,640 --> 00:37:26,440
A lot of potential spanners
in the work.
754
00:37:26,440 --> 00:37:28,440
Like, chaos could reign.
755
00:37:28,440 --> 00:37:30,080
What's the twist?
756
00:37:31,560 --> 00:37:32,800
What's the twist?
757
00:37:34,560 --> 00:37:35,960
(LORRY HORN HONKS)
LAURA: Oh.
758
00:37:37,080 --> 00:37:38,840
The twist is coming.
759
00:37:41,680 --> 00:37:44,120
Guys, remember we said
there'd be a twist?
760
00:37:44,120 --> 00:37:45,200
Yeah.
761
00:37:46,360 --> 00:37:48,560
Well, it's just arrived
in the garden.
762
00:37:48,560 --> 00:37:50,360
Oh, no!
What is it?
763
00:37:50,360 --> 00:37:51,920
WOMAN: Oh, my God, what is it?
764
00:37:51,920 --> 00:37:53,560
WOMAN 2: Oh! A special delivery.
765
00:37:53,560 --> 00:37:55,480
Oh, my God! (GASPS)
766
00:37:55,480 --> 00:37:56,960
Oh, no.
Hello.
Hello.
767
00:37:56,960 --> 00:37:59,320
Hello.
Hey, mate. What are you carrying?
768
00:37:59,320 --> 00:38:01,560
How are you? (LAUGHS)
I got something for you!
769
00:38:01,560 --> 00:38:03,680
Oh, awesome!
Thank you, sir.
770
00:38:03,680 --> 00:38:06,080
So, the secret ingredient
could change everything.
771
00:38:06,080 --> 00:38:08,120
Jean-Christophe might
have been onto something
772
00:38:08,120 --> 00:38:11,080
because if you have
no clear direction,
773
00:38:11,080 --> 00:38:12,800
when a new ingredient is introduced,
774
00:38:12,800 --> 00:38:14,640
you can steer it
into whatever direction.
775
00:38:14,640 --> 00:38:16,480
Let's go, Rue.
Would you like to know?
776
00:38:16,480 --> 00:38:17,800
Keep your eyes away!
Excuse me!
777
00:38:17,800 --> 00:38:19,440
Eyes away! Eyes away! Eyes away!
778
00:38:19,440 --> 00:38:22,720
I'll open the door for you.
Oh, yeah? Far out!
779
00:38:22,720 --> 00:38:24,600
And I'll hold one of the crates
for you!
780
00:38:24,600 --> 00:38:26,280
WOMAN: Oh, no!
JEAN-CHRISTOPHE: Oh, no!
781
00:38:27,920 --> 00:38:29,360
SOFIA: One for Jamie, one for Poh!
782
00:38:29,360 --> 00:38:30,840
What is it? What is it?
783
00:38:32,760 --> 00:38:34,960
There you go. There's your surprise.
784
00:38:36,200 --> 00:38:38,200
What is it?
AUDRA: What is it?
785
00:38:38,200 --> 00:38:39,960
(ALL SCREAM)
786
00:38:41,480 --> 00:38:43,200
Oh, my God!
787
00:38:50,000 --> 00:38:51,200
ANNOUNCER: Grab your aprons
788
00:38:51,200 --> 00:38:55,080
and try these delicious,
MasterChef-approved recipes
789
00:38:55,080 --> 00:38:56,440
on 10.
790
00:39:04,760 --> 00:39:06,240
JEAN-CHRISTOPHE: What is it?
What is it?
791
00:39:06,240 --> 00:39:08,520
POH: Ginger. Ginger.
792
00:39:08,520 --> 00:39:09,840
The twist is ginger.
793
00:39:09,840 --> 00:39:11,840
And you need to make sure
794
00:39:11,840 --> 00:39:13,920
we can really taste it
in your dish.
795
00:39:13,920 --> 00:39:16,400
Poh, you're going to be
OK with the ginger?
796
00:39:16,400 --> 00:39:18,120
Yeah, yeah, yeah. Yeah, I think so.
797
00:39:19,440 --> 00:39:20,840
It's actually OK
798
00:39:20,840 --> 00:39:23,920
because I kind of took the dish
in an Asian direction already,
799
00:39:23,920 --> 00:39:25,440
so I quite like it.
800
00:39:25,440 --> 00:39:27,160
I put some in there,
801
00:39:27,160 --> 00:39:29,400
and then, I think I might make
a dressing.
802
00:39:30,600 --> 00:39:32,280
TIM: What do you reckon, ginger?
803
00:39:32,280 --> 00:39:34,240
Yeah, I think it works.
Yeah.
804
00:39:34,240 --> 00:39:35,760
I've just been brought in
805
00:39:35,760 --> 00:39:38,440
a beautiful bunch
of fresh ginger.
806
00:39:38,440 --> 00:39:40,600
I'm going to incorporate that
807
00:39:40,600 --> 00:39:43,080
into some of my strawberry consomme.
808
00:39:43,080 --> 00:39:44,880
I might even toast some of it off
809
00:39:44,880 --> 00:39:46,480
with a little bit of my milk powder,
810
00:39:46,480 --> 00:39:48,320
and then it'll be like
a ginger milk crumb.
811
00:39:48,320 --> 00:39:50,160
So, yeah,
I'm pretty happy with that.
812
00:39:50,160 --> 00:39:52,800
30 seconds to hand over, guys!
Come on!
813
00:39:52,800 --> 00:39:54,640
Whoo!
Come on, Jamie!
814
00:39:54,640 --> 00:39:55,960
Oh, no!
815
00:39:57,160 --> 00:39:58,560
He's burnt it!
816
00:39:58,560 --> 00:40:01,000
I need to get the duck on!
817
00:40:01,000 --> 00:40:02,040
Oh, no! Chilli!
818
00:40:02,040 --> 00:40:03,920
Chilli. Chilli, I want a chilli.
819
00:40:08,480 --> 00:40:10,440
Come on, Poh!
(LAURA LAUGHS)
820
00:40:10,440 --> 00:40:13,000
(SHOUTS) Come on, Poh!
(CACKLES)
821
00:40:13,000 --> 00:40:14,800
Are you OK?
Yeah, I'm good.
822
00:40:14,800 --> 00:40:17,000
Just getting psyched.
Whoo!
823
00:40:17,000 --> 00:40:20,280
Here we go.
Laura, Andy, you got 20 seconds!
824
00:40:20,280 --> 00:40:22,240
Oh. Wait, wait, wait, wait!
825
00:40:22,240 --> 00:40:23,960
Oh, my God.
Get in there.
826
00:40:23,960 --> 00:40:26,560
How many ice-cream machines?
827
00:40:26,560 --> 00:40:28,080
(JAMIE LAUGHS)
828
00:40:28,080 --> 00:40:30,120
Good luck, bro! Good luck, bro!
829
00:40:30,120 --> 00:40:32,440
Ginger is the ingredient, OK?
Yeah.
830
00:40:32,440 --> 00:40:34,160
So, I've got some in here.
Yeah.
831
00:40:34,160 --> 00:40:36,200
The duck's rendering off, OK?
Yeah.
832
00:40:36,200 --> 00:40:38,440
I've made a little pickle, here,
thing,
833
00:40:38,440 --> 00:40:40,320
with wakame and blah, blah, blah...
Yeah.
834
00:40:40,320 --> 00:40:42,400
..a bit of chilli.
Five seconds!
835
00:40:42,400 --> 00:40:45,080
This is just strawberries, ginger,
a little bit of raspberry vinegar.
836
00:40:45,080 --> 00:40:46,680
So, that's going
to extract out some syrup.
837
00:40:46,680 --> 00:40:48,480
I've got lilly pillies
and strawberries macerating
838
00:40:48,480 --> 00:40:50,360
in a little bit of vermouth.
Three!
839
00:40:50,360 --> 00:40:51,720
And you have to use ginger.
Two!
840
00:40:51,720 --> 00:40:54,680
One! Get out of there. Come on.
841
00:40:54,680 --> 00:40:56,760
CALLUM: Just make a... It's good.
842
00:40:56,760 --> 00:40:58,960
(LAUGHS) You're good, mate.
843
00:40:58,960 --> 00:41:00,520
(LAUGHS)
844
00:41:00,520 --> 00:41:03,200
There's three ice-creams. Mamma mia!
845
00:41:03,200 --> 00:41:04,320
Get it done.
846
00:41:04,320 --> 00:41:06,160
OK. OK.
847
00:41:06,160 --> 00:41:07,400
Just going to...
848
00:41:08,680 --> 00:41:11,360
This is chaos. Chaos!
849
00:41:11,360 --> 00:41:13,320
All I can see is this burnt crumb...
850
00:41:13,320 --> 00:41:15,040
That was Ja... That was it.
851
00:41:15,040 --> 00:41:16,560
..a giant box of ginger.
852
00:41:16,560 --> 00:41:18,080
What am I meant to do with this?
853
00:41:18,080 --> 00:41:19,240
These boys...
854
00:41:19,240 --> 00:41:21,120
Heart failure before the semifinal.
855
00:41:21,120 --> 00:41:22,480
Go, Loz!
Good work, Loz!
856
00:41:22,480 --> 00:41:24,120
Nice one, Lozzie!
857
00:41:24,120 --> 00:41:26,520
Alright, last one off the rank.
How am I going to bring it home?
858
00:41:26,520 --> 00:41:28,640
I think it's going to come down
to how it looks.
859
00:41:28,640 --> 00:41:29,880
Tasting all the other elements,
860
00:41:29,880 --> 00:41:32,360
I'm just going to fix this crumb
really quickly,
861
00:41:32,360 --> 00:41:33,760
add some more ginger into it,
862
00:41:33,760 --> 00:41:35,440
and then,
we're going to go from there.
863
00:41:39,720 --> 00:41:41,000
ANDY: I need to get these in.
864
00:41:41,000 --> 00:41:43,320
Andy! Andy!
There is salt on the skin.
865
00:41:43,320 --> 00:41:45,120
Oui, oui!
Alright.
866
00:41:46,160 --> 00:41:47,320
I feel alright.
867
00:41:47,320 --> 00:41:48,800
We got duck breast.
868
00:41:48,800 --> 00:41:50,680
We've got a sauce here,
which I'm going to season.
869
00:41:50,680 --> 00:41:53,320
Maybe a bit more ginger
if it needs it.
870
00:41:53,320 --> 00:41:55,400
And then there's this
really nice pickle.
871
00:41:57,120 --> 00:41:58,320
Really nice pickle salad.
872
00:42:01,880 --> 00:42:04,080
RHIANNON: How's it taste, Andy?
It's really good.
873
00:42:04,080 --> 00:42:06,080
Gingery?
Yeah.
874
00:42:06,080 --> 00:42:07,560
I'm going to spike it
with a little bit more.
875
00:42:08,880 --> 00:42:10,440
Just balancing the sauce.
876
00:42:10,440 --> 00:42:13,680
I want it to be nice and sweet,
a little bit of acid in there.
877
00:42:13,680 --> 00:42:16,200
Get some umami in there from the miso
878
00:42:16,200 --> 00:42:19,160
and obviously have it
nice and ginger-forward.
879
00:42:19,160 --> 00:42:21,200
RUE: You have five minutes to go!
880
00:42:21,200 --> 00:42:22,520
Come on, guys!
881
00:42:22,520 --> 00:42:24,160
WOMAN: Yeah!
MAN: Let's go.
882
00:42:24,160 --> 00:42:26,320
(SCREAMS)
883
00:42:26,320 --> 00:42:27,680
Let's go! Come on, Loz!
884
00:42:27,680 --> 00:42:29,320
(CHEERING AND APPLAUSE)
885
00:42:29,320 --> 00:42:31,720
Come on, Loz!
886
00:42:31,720 --> 00:42:34,960
You are nailing this
so much better than I did.
Thanks, babes.
887
00:42:34,960 --> 00:42:37,320
The crumb is done,
it's tasting ginger,
888
00:42:37,320 --> 00:42:39,920
and the sorbets
and ice-creams are done.
889
00:42:39,920 --> 00:42:42,840
Oh, my God. Yum! Mm!
890
00:42:42,840 --> 00:42:44,720
The strawberry
and lilly pilly sorbet
891
00:42:44,720 --> 00:42:46,520
is so tart and refreshing.
892
00:42:46,520 --> 00:42:50,360
The lemon verbena ice-cream
is so silken.
893
00:42:50,360 --> 00:42:51,880
And then, you get to
894
00:42:51,880 --> 00:42:55,560
that fudgy, nutty,
wattleseed chocolate ice-cream.
895
00:42:55,560 --> 00:42:58,560
Callum's a genius.
The man needs an ice-cream store!
896
00:42:58,560 --> 00:43:01,240
Yeah, man.
Nice, Lozzie. Perfect, perfect.
897
00:43:01,240 --> 00:43:02,680
Check you out, Loz!
898
00:43:03,720 --> 00:43:05,160
WOMAN: Beautiful, Loz!
899
00:43:05,160 --> 00:43:07,280
Oh, Lozzie!
900
00:43:07,280 --> 00:43:08,360
Killed it!
901
00:43:08,360 --> 00:43:10,800
Inside of
that beautiful little well,
902
00:43:10,800 --> 00:43:13,480
I've got
all those macerated strawberries,
903
00:43:13,480 --> 00:43:15,560
the ginger syrup, the lilly pillies,
904
00:43:15,560 --> 00:43:18,400
and on top,
that salted ginger crumb.
905
00:43:18,400 --> 00:43:21,040
It looks fantastic.
906
00:43:21,040 --> 00:43:23,040
Is that alright?
Beautiful, mate.
907
00:43:23,040 --> 00:43:24,560
Looks great.
How good!
908
00:43:24,560 --> 00:43:26,320
30 seconds!
909
00:43:26,320 --> 00:43:28,800
RUE: Come on, guys.
910
00:43:28,800 --> 00:43:31,440
Come on, Andy! Allez, allez, allez!
911
00:43:31,440 --> 00:43:32,720
THEO: Go, Andy!
912
00:43:35,720 --> 00:43:36,760
Beautiful.
913
00:43:36,760 --> 00:43:38,960
I tell you what,
I'm very pleased with that duck.
914
00:43:38,960 --> 00:43:41,560
Yeah. That's perfect.
Well done, Andy.
915
00:43:41,560 --> 00:43:42,760
Bravo!
916
00:43:43,920 --> 00:43:45,360
Beautiful presentation.
917
00:43:47,800 --> 00:43:49,920
Sing it with me, everybody! 10...
918
00:43:49,920 --> 00:43:51,200
ALL: Nine!
919
00:43:51,200 --> 00:43:53,160
Eight! Seven!
920
00:43:53,160 --> 00:43:54,440
Six!
921
00:43:54,440 --> 00:43:56,080
Five!
922
00:43:56,080 --> 00:43:58,160
Four! Three!
923
00:43:58,160 --> 00:44:00,000
Two! One!
924
00:44:00,000 --> 00:44:02,840
(CHEERING AND APPLAUSE)
Bravo! Bravo!
925
00:44:03,840 --> 00:44:05,040
Well done!
926
00:44:06,160 --> 00:44:07,400
So good.
927
00:44:07,400 --> 00:44:08,840
Well done, mate!
Well done.
928
00:44:12,320 --> 00:44:14,320
SOFIA: Well, today was
all about having fun.
929
00:44:14,320 --> 00:44:17,200
We'd like to taste your dish,
judges.
930
00:44:17,200 --> 00:44:18,680
(CHEERING AND APPLAUSE)
931
00:44:22,120 --> 00:44:23,120
Go, judges!
932
00:44:23,120 --> 00:44:24,800
Go, judges!
933
00:44:33,640 --> 00:44:35,800
What is the finished dish?
934
00:44:37,080 --> 00:44:39,560
So, we've got
a pan-roasted duck breast...
935
00:44:41,040 --> 00:44:43,560
..and a duck and ginger sauce.
936
00:44:45,000 --> 00:44:46,120
Jean-Christophe,
937
00:44:46,120 --> 00:44:48,080
is this dish you imagined
when you started?
938
00:44:49,120 --> 00:44:50,160
No.
939
00:44:50,160 --> 00:44:51,800
(ALL LAUGH)
940
00:44:51,800 --> 00:44:52,800
WOMAN: Oh! I love it!
941
00:45:14,200 --> 00:45:15,800
Guys, I have to...
942
00:45:15,800 --> 00:45:17,200
(LAUGHTER)
943
00:45:19,680 --> 00:45:20,840
Yes, Rutendo!
944
00:45:22,800 --> 00:45:25,200
For me, I feel like the longans cake
945
00:45:25,200 --> 00:45:27,400
gave like a sweetness to the dish.
946
00:45:27,400 --> 00:45:29,320
And you can taste the saltiness,
947
00:45:29,320 --> 00:45:30,720
a bit of ginger in the sauce.
948
00:45:30,720 --> 00:45:34,480
Like, you know,
everything was really well rounded.
949
00:45:34,480 --> 00:45:39,280
It feels like every
single one of you is on this plate,
950
00:45:39,280 --> 00:45:42,680
but in this beautiful,
harmonious way.
951
00:45:42,680 --> 00:45:44,920
You know, you've got
the French technique
952
00:45:44,920 --> 00:45:46,680
at the very, very base.
953
00:45:46,680 --> 00:45:49,520
Poh comes in there
with the Asian flavours,
954
00:45:49,520 --> 00:45:53,200
then Andy who just adds in
those little Australiana touches
955
00:45:53,200 --> 00:45:57,280
to create what is
just an absolute joy to eat.
956
00:45:57,280 --> 00:45:59,200
And importantly,
957
00:45:59,200 --> 00:46:02,160
the sauce was
just completely potent with ginger.
958
00:46:03,920 --> 00:46:05,840
THEO: The sauce is spot-on.
959
00:46:07,400 --> 00:46:08,720
I love it.
960
00:46:08,720 --> 00:46:11,560
There was one thing
that I have to say, though.
961
00:46:13,160 --> 00:46:15,320
The seasoning on the duck...
962
00:46:17,040 --> 00:46:20,400
..I did get two rock salts in mine
963
00:46:20,400 --> 00:46:23,240
and it's quite jarring.
964
00:46:23,240 --> 00:46:25,440
(LAUGHTER)
965
00:46:25,440 --> 00:46:27,240
Really big bits of salt.
966
00:46:28,360 --> 00:46:30,280
Really big bits of salt.
967
00:46:30,280 --> 00:46:32,400
Do you know where the exit door is?
968
00:46:32,400 --> 00:46:33,600
(LAUGHTER)
969
00:46:36,040 --> 00:46:39,280
Thank you, judges.
(CHEERING AND APPLAUSE)
970
00:46:39,280 --> 00:46:40,960
WOMAN: Well done!
971
00:46:43,640 --> 00:46:44,920
Contestants!
972
00:46:44,920 --> 00:46:46,760
(CHEERING AND APPLAUSE)
973
00:46:54,040 --> 00:46:56,400
Ooh!
974
00:46:56,400 --> 00:46:57,840
CALLUM: I think the dish looks
beautiful,
975
00:46:57,840 --> 00:46:59,680
and it certainly looks like
a Neapolitan ice-cream.
976
00:46:59,680 --> 00:47:02,160
But my question is,
is there enough ginger in there?
977
00:47:02,160 --> 00:47:04,560
I didn't get to taste it at the end
because I wasn't cooking,
978
00:47:04,560 --> 00:47:06,440
so I don't really know.
979
00:47:07,600 --> 00:47:09,000
But we'll have to wait and see.
980
00:47:20,880 --> 00:47:23,240
Laura, so what's
the finished dish today?
981
00:47:23,240 --> 00:47:27,280
So, this is
our native Neapolitan ice-cream.
982
00:47:28,600 --> 00:47:30,440
Callum, is this
the dish you envisioned
983
00:47:30,440 --> 00:47:31,720
when you set out today?
984
00:47:31,720 --> 00:47:32,960
Yeah, absolutely.
985
00:47:32,960 --> 00:47:34,960
I really wanted to...just
to cook a dish
986
00:47:34,960 --> 00:47:37,120
that didn't have
any rock salt in it!
987
00:47:37,120 --> 00:47:38,360
(LAUGHTER)
988
00:47:40,920 --> 00:47:43,000
Is there anything
that you guys are worried about?
989
00:47:43,000 --> 00:47:44,440
ANDY: Ginger!
990
00:47:44,440 --> 00:47:46,400
(LAUGHTER)
991
00:48:02,240 --> 00:48:04,080
DEPINDER: Oh, my God, Rue loves it.
992
00:48:04,080 --> 00:48:05,440
Hey, I'm doing my job.
993
00:48:05,440 --> 00:48:06,920
(LAUGHTER)
994
00:48:10,280 --> 00:48:11,680
MAN: Good work, Rue!
995
00:48:11,680 --> 00:48:13,360
Oh! Bless you!
996
00:48:13,360 --> 00:48:14,600
This ball...
997
00:48:16,440 --> 00:48:18,080
..it's like heaven.
998
00:48:19,960 --> 00:48:22,560
That nuttiness
that's in that chocolate ice-cream,
999
00:48:22,560 --> 00:48:25,360
it is just so good.
1000
00:48:26,680 --> 00:48:29,400
The crumb, I was worried
that it would be too salty,
1001
00:48:29,400 --> 00:48:32,800
but once you put it together,
it eats really well.
1002
00:48:32,800 --> 00:48:33,840
The lilly pilly-strawberry,
1003
00:48:33,840 --> 00:48:36,200
it just adds
this lovely, refreshing dimension.
1004
00:48:36,200 --> 00:48:40,080
And then, with lemon verbena,
it is just divine,
1005
00:48:40,080 --> 00:48:41,680
it is so creamy.
1006
00:48:41,680 --> 00:48:44,720
And the chocolate is so rich.
1007
00:48:44,720 --> 00:48:46,800
It's like eating fudge.
It's incredible.
1008
00:48:48,120 --> 00:48:52,080
The way you've plated it up,
I think eats so well.
1009
00:48:52,080 --> 00:48:54,400
It's unbelievable.
Really, really good.
1010
00:48:55,480 --> 00:48:56,960
But...
1011
00:48:58,480 --> 00:49:00,440
..I just can't taste
that much ginger.
1012
00:49:00,440 --> 00:49:02,560
CONTESTANTS: Ooh.
1013
00:49:05,720 --> 00:49:06,760
Well done, guys.
1014
00:49:06,760 --> 00:49:08,760
(CHEERING AND APPLAUSE)
1015
00:49:11,440 --> 00:49:13,520
JEAN-CHRISTOPHE: Good job.
LAURA: Thank you.
1016
00:49:13,520 --> 00:49:14,560
ANDY: Well done, crew.
1017
00:49:18,160 --> 00:49:20,920
That was definitely
a relay of epic proportions.
1018
00:49:22,560 --> 00:49:23,960
Now we have a score to settle.
1019
00:49:26,160 --> 00:49:28,560
(LAUGHTER)
1020
00:49:28,560 --> 00:49:31,840
One team produced a dish
that was clearly cohesive...
1021
00:49:33,120 --> 00:49:34,600
..and fully loaded...
1022
00:49:36,000 --> 00:49:38,360
..with gingery goodness.
1023
00:49:38,360 --> 00:49:40,320
Congratulations, judges.
1024
00:49:46,360 --> 00:49:48,960
Jamie, Laura, Callum,
1025
00:49:48,960 --> 00:49:51,720
you've got a semifinal
to prepare for!
1026
00:49:51,720 --> 00:49:53,640
Yeah, baby!
Oh, yeah!
1027
00:49:53,640 --> 00:49:57,280
This is going to be one of the most
important service challenges
1028
00:49:57,280 --> 00:49:58,400
you have ever done.
1029
00:49:59,720 --> 00:50:01,200
We want you to go home
1030
00:50:01,200 --> 00:50:04,440
and think of a back-to-win worthy
three-course menu.
1031
00:50:05,560 --> 00:50:07,640
So, dream big, good night
1032
00:50:07,640 --> 00:50:10,200
and we'll see you very soon.
1033
00:50:10,200 --> 00:50:15,480
ANNOUNCER: Tomorrow night,
the stage is set.
1034
00:50:15,480 --> 00:50:17,360
CALLUM: It's a level playing field.
1035
00:50:17,360 --> 00:50:19,120
We're all cooking our own food.
1036
00:50:19,120 --> 00:50:20,920
So, there's a lot riding on this.
1037
00:50:22,520 --> 00:50:25,480
These three legends
1038
00:50:25,480 --> 00:50:27,360
who came back to win...
1039
00:50:28,440 --> 00:50:29,760
LAURA: My eyes have been on
1040
00:50:29,760 --> 00:50:31,280
that grand final since day one.
1041
00:50:31,280 --> 00:50:33,120
..are ready for
1042
00:50:33,120 --> 00:50:36,640
the service challenge of their lives.
1043
00:50:36,640 --> 00:50:38,120
JAMIE: I'm here to win.
1044
00:50:38,120 --> 00:50:40,360
I'm going to fight
until the very last plate.
77063
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