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