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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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00:08:49,120 --> 00:08:52,160
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.
192
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It can be pretty temperamental, like,
193
00:09:07,760 --> 00:09:09,760
depending how fresh the blood is,
194
00:09:09,760 --> 00:09:12,720
depending on, like,
how long you cook it out for,
195
00:09:12,720 --> 00:09:14,800
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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00:09:18,640 --> 00:09:22,360
There's a lot of variables.
So I do have a backup.
198
00:09:24,080 --> 00:09:26,840
OK. I've made a really thin layer
199
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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00:09:32,400 --> 00:09:36,800
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)
203
00:09:44,920 --> 00:09:47,000
Jean-Christophe's quite chaotic,
isn't he?
204
00:09:49,280 --> 00:09:50,920
Mate, you need
all the help you can get.
205
00:09:50,920 --> 00:09:52,120
Get over there!
206
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.
210
00:10:05,800 --> 00:10:08,200
Roquefort mousse?!
Wow.
211
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.
213
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
218
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.
220
00:10:33,720 --> 00:10:35,360
And she's very strong, by the way.
221
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?
227
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
00:11:42,680 --> 00:11:44,160
JEAN-CHRISTOPHE: Poh, are you OK?
Yeah.
242
00:11:44,160 --> 00:11:46,000
Thank you.
You're very quiet over there.
243
00:11:46,000 --> 00:11:49,360
Are you good?
No, I'm late.
244
00:11:49,360 --> 00:11:51,200
BEN: It's pretty hectic watching
these guys cook.
245
00:11:51,200 --> 00:11:54,560
I mean, they've been judging
our food the whole season,
246
00:11:54,560 --> 00:11:57,160
so to see them get put
under pressure
247
00:11:57,160 --> 00:12:00,320
and having to get their food
judged by the semifinalists
is quite exciting.
248
00:12:02,200 --> 00:12:03,640
We're fine.
249
00:12:05,120 --> 00:12:07,680
Wow.
Killing it, mate.
My gosh.
250
00:12:07,680 --> 00:12:11,280
WOMAN: It's quite fascinating,
but quite a lot of work.
251
00:12:14,080 --> 00:12:15,840
Jean-Christophe.
Oui!
252
00:12:15,840 --> 00:12:17,760
That looks like lace.
What are you doing with this?
253
00:12:17,760 --> 00:12:19,360
So I'm going to be using this
254
00:12:19,360 --> 00:12:21,800
and I'm going to be wiping the lamb,
255
00:12:21,800 --> 00:12:23,480
the chicken mousse, the roquefort,
the herbs,
256
00:12:23,480 --> 00:12:26,080
and just bake it quickly
at the last minute.
257
00:12:26,080 --> 00:12:29,520
How long are these little
lamb parcels going to take?
258
00:12:29,520 --> 00:12:32,760
Well, to reduce them down
a little bit in thickness,
259
00:12:32,760 --> 00:12:36,160
to make sure I can get an extra
five minutes from my cooking time.
260
00:12:36,160 --> 00:12:38,360
You've had to do a little pivot.
Yeah, but that's what it is.
261
00:12:38,360 --> 00:12:40,400
Alright. Sounds like
you're on top of it, though.
262
00:12:40,400 --> 00:12:43,360
You've made the right changes.
Good luck.
Good luck.
263
00:12:43,360 --> 00:12:45,480
You don't sound very convincing!
"Uh, good luck."
264
00:12:47,560 --> 00:12:52,640
Now, it should be resting,
but obviously no time for that.
265
00:12:58,640 --> 00:13:00,920
These new judges are hungry.
266
00:13:00,920 --> 00:13:02,280
15 minutes to go.
267
00:13:02,280 --> 00:13:04,200
(APPLAUSE)
268
00:13:04,200 --> 00:13:06,880
(THEY SHOUT ENCOURAGEMENT)
269
00:13:09,200 --> 00:13:11,840
Let's go, Poh!
Go, Poh! Woo!
270
00:13:11,840 --> 00:13:14,400
You always start off so good,
and then you don't.
271
00:13:15,600 --> 00:13:17,360
I'm kind of starting to panic
a little bit,
272
00:13:17,360 --> 00:13:20,240
because I still have to make sure
my rice is cooked through...
273
00:13:22,360 --> 00:13:24,600
..and then I still have
to prep my banana leaves,
274
00:13:24,600 --> 00:13:26,800
wrap them up,
and then still grill them.
275
00:13:28,280 --> 00:13:29,760
JAMIE: Poh...
Yeah.
276
00:13:29,760 --> 00:13:32,080
I have to say, it smells amazing.
277
00:13:32,080 --> 00:13:34,760
Thank you.
So you've still got to wrap?
278
00:13:34,760 --> 00:13:36,600
Roll them.
Roll?
Yeah.
279
00:13:36,600 --> 00:13:38,600
And then are they finished
or you have to cook them again?
280
00:13:38,600 --> 00:13:41,400
I have to cook them again.
Poh, hurry up.
I know.
281
00:13:41,400 --> 00:13:44,920
You've got this, Poh. Come on, mate.
Thank you, thank you.
282
00:13:44,920 --> 00:13:48,680
AUDRA: Sticky rice with, like,
a spicy prawn filling.
283
00:13:48,680 --> 00:13:50,760
So yum. It's so yum.
284
00:13:50,760 --> 00:13:53,520
DEPINDER: And what are you doing
there, Andy?
285
00:13:53,520 --> 00:13:56,360
It's like a beetroot
and apple chutney.
Love.
286
00:13:56,360 --> 00:13:57,440
Yum.
287
00:13:57,440 --> 00:13:59,080
So I've got a little chutney
on there.
288
00:13:59,080 --> 00:14:02,040
I'm definitely going to barbecue
the witlof.
289
00:14:02,040 --> 00:14:03,400
I'm gonna pickle some beets.
290
00:14:03,400 --> 00:14:05,680
I've got some fresh blackberries
291
00:14:05,680 --> 00:14:08,440
kind of sweet-and-sour,
all that kind of stuff.
292
00:14:08,440 --> 00:14:11,280
I've pretty much got everything.
I've just got to plate up.
293
00:14:14,560 --> 00:14:17,040
SOFIA: Andy, is that the thick one
or the thin one?
294
00:14:17,040 --> 00:14:19,840
That's the thick one.
Yes!
295
00:14:22,080 --> 00:14:23,520
Oh. She's soft.
296
00:14:23,520 --> 00:14:26,480
LAURA: Ooh. Oh, my gosh.
297
00:14:32,560 --> 00:14:34,560
JUDGES: Oh!
No!
298
00:14:34,560 --> 00:14:37,240
LAURA: Andy, put that thing on it
and then flip it.
299
00:14:38,960 --> 00:14:41,040
(SCREECHING)
300
00:14:42,200 --> 00:14:46,680
TIM: Oh, it's heartbreaking.
Andy's hero element is the cake.
301
00:14:46,680 --> 00:14:48,880
So if he doesn't get that on
the plate,
302
00:14:48,880 --> 00:14:50,080
he doesn't have a dish.
303
00:14:50,080 --> 00:14:52,120
I don't reckon I cooked it
long enough.
304
00:14:53,480 --> 00:14:54,800
BEAU: Do you have a plan B, Andy?
305
00:14:54,800 --> 00:14:56,240
I've got this backup here.
306
00:15:10,240 --> 00:15:12,800
AUDRA: Are you happy, Andy?
Yeah, mate.
307
00:15:12,800 --> 00:15:15,080
(THEY SHOUT ENCOURAGEMENT)
308
00:15:20,920 --> 00:15:22,960
Three minutes to go, guys. Let's go.
309
00:15:25,040 --> 00:15:26,960
Shit. Missing something!
Oh. I know what is missing.
310
00:15:26,960 --> 00:15:28,800
WOMAN: Allez! Allez!
311
00:15:28,800 --> 00:15:30,200
I am not good.
312
00:15:33,040 --> 00:15:35,160
Because now, I know I'm just
under the clock.
313
00:15:35,160 --> 00:15:36,160
And I think I'm late.
314
00:15:37,480 --> 00:15:39,160
Chef, where's your lamb?
315
00:15:45,040 --> 00:15:50,280
I want my dish to make the judges
cry like my parents.
316
00:15:51,760 --> 00:15:54,240
Oh, looks good, Chef.
317
00:15:54,240 --> 00:15:56,600
Oh, that lamb looks good now.
318
00:15:56,600 --> 00:15:58,760
30 seconds to go!
319
00:16:07,520 --> 00:16:09,400
Count it with me, team!
320
00:16:09,400 --> 00:16:14,520
ALL: 10, nine, eight, seven,
321
00:16:14,520 --> 00:16:18,880
six, five, four,
322
00:16:18,880 --> 00:16:23,040
three, two, one.
323
00:16:23,040 --> 00:16:24,120
That's it!
324
00:16:24,120 --> 00:16:26,720
(CHEERING)
325
00:16:26,720 --> 00:16:28,320
Are you pleased?
326
00:16:31,840 --> 00:16:34,800
Are you pleased?
Yeah. How'd you go?
327
00:16:34,800 --> 00:16:36,080
(SPEAKS INDISTINCTLY)
328
00:16:36,080 --> 00:16:38,160
Wow.
Wow. Look at that.
329
00:16:39,200 --> 00:16:40,800
It's gonna be hard to beat this one.
330
00:16:47,000 --> 00:16:48,920
We've flipped the script today
331
00:16:48,920 --> 00:16:52,440
and tasked you judges with
bringing us a dish
332
00:16:52,440 --> 00:16:53,880
that made you fall in love
with food.
333
00:16:55,840 --> 00:16:59,280
First dish we'd like to taste
belongs to...
334
00:16:59,280 --> 00:17:00,880
..Jean-Christophe!
335
00:17:00,880 --> 00:17:02,400
(CHEERING)
336
00:17:10,480 --> 00:17:12,800
Bonjour, judges, how are you?
337
00:17:12,800 --> 00:17:14,560
JAMIE: Very well.
LAURA: Good.
338
00:17:14,560 --> 00:17:16,200
SOFIA: Very good, Jean-Christophe.
Wow.
339
00:17:20,200 --> 00:17:22,240
There we are.
340
00:17:22,240 --> 00:17:23,520
Jean-Christophe, what's the dish?
341
00:17:24,880 --> 00:17:28,440
Lamb cutlets, a roquefort mousse,
342
00:17:28,440 --> 00:17:33,080
a Merlot sauce
and a celeriac potato mash.
343
00:17:36,320 --> 00:17:39,640
This dish is the first dish
I cooked for my parents
344
00:17:39,640 --> 00:17:41,280
as a professional chef.
345
00:17:42,880 --> 00:17:45,800
I saw my mum with
a little bit of wet eyes.
346
00:17:48,000 --> 00:17:50,880
That, for me, was, like, special.
347
00:17:50,880 --> 00:17:52,920
Well, it's a big memory for you.
348
00:17:52,920 --> 00:17:56,600
But the big question is,
how's that lamb cooked?
349
00:17:56,600 --> 00:17:57,920
That's a very good question.
350
00:17:59,640 --> 00:18:01,800
I have no bloody idea!
351
00:18:03,640 --> 00:18:04,960
Callum, will you do the honours?
352
00:18:04,960 --> 00:18:06,760
Pleasure.
353
00:18:09,200 --> 00:18:12,040
JUDGES: Ohhhhhh!
354
00:18:14,160 --> 00:18:16,360
(CHEERING)
355
00:18:19,520 --> 00:18:21,400
Ooh, la-la-la-la-la!
356
00:18:22,840 --> 00:18:24,880
(LAUGHTER)
357
00:18:43,120 --> 00:18:45,480
Jean-Christophe...
358
00:18:45,480 --> 00:18:47,600
..you said that this dish put
a tear in your mother's eye.
359
00:18:50,080 --> 00:18:51,960
I can see why.
360
00:18:51,960 --> 00:18:53,960
It's bloody delicious!
361
00:18:53,960 --> 00:18:55,880
(CHEERING)
362
00:18:58,080 --> 00:19:00,480
Jean-Christophe,
the amount of flavour
363
00:19:00,480 --> 00:19:03,240
that you packed into that sauce
is huge.
364
00:19:03,240 --> 00:19:04,800
And even though it's big and bold
365
00:19:04,800 --> 00:19:06,760
and that roquefort has
that salty savouriness,
366
00:19:06,760 --> 00:19:08,360
they're not clashing at all.
367
00:19:08,360 --> 00:19:11,280
They're complementing each other
in the best possible way.
368
00:19:11,280 --> 00:19:14,920
If this is not a dish on your menu
at the cooking school,
369
00:19:14,920 --> 00:19:16,160
it needs to be,
370
00:19:16,160 --> 00:19:18,320
because I think for anyone
walking through those doors,
371
00:19:18,320 --> 00:19:21,000
they will fall in love with food
instantly.
372
00:19:22,800 --> 00:19:26,240
It is so wholesome and hearty
373
00:19:26,240 --> 00:19:29,280
and I feel like I'M getting
emotional eating it.
374
00:19:29,280 --> 00:19:30,800
Well done.
Thank you, Jean-Christophe!
375
00:19:30,800 --> 00:19:32,240
Thank you.
376
00:19:32,240 --> 00:19:34,600
(CHEERING)
377
00:19:34,600 --> 00:19:36,560
Well done, mate.
378
00:19:36,560 --> 00:19:38,680
Thank you.
POH: Well done.
379
00:19:40,240 --> 00:19:41,880
Thank you for doing that. Thank you.
380
00:19:41,880 --> 00:19:45,160
The next dish we'd like to taste
was made by...
381
00:19:45,160 --> 00:19:46,640
..Poh-Poh!
382
00:19:51,000 --> 00:19:53,440
Oh, my God.
That feeling never gets old.
383
00:19:53,440 --> 00:19:55,480
(LAUGHTER)
384
00:19:59,280 --> 00:20:00,960
Poh, what have you made?
385
00:20:02,920 --> 00:20:04,160
A rempah udang...
386
00:20:06,000 --> 00:20:08,440
..which is a Malaysian street snack.
387
00:20:10,440 --> 00:20:12,200
Why is this the dish
388
00:20:12,200 --> 00:20:14,120
that made you fall in love with food?
389
00:20:14,120 --> 00:20:16,360
I think in my mid-20s
390
00:20:16,360 --> 00:20:18,680
it was the first trip
I went back to Malaysia.
391
00:20:18,680 --> 00:20:22,160
I just ate so much of these
and it made me really sad
392
00:20:22,160 --> 00:20:25,760
because it made me realise
I had lost so much of my culture.
393
00:20:25,760 --> 00:20:27,360
It was all
really mysterious to me then,
394
00:20:27,360 --> 00:20:30,480
'cause I did not know
how to cook at all at that point.
395
00:20:30,480 --> 00:20:34,720
And, yeah, that's definitely
one of my favourite dishes.
396
00:20:34,720 --> 00:20:35,840
Poh.
Yes.
397
00:20:37,040 --> 00:20:39,720
You're defending your title?
Yes.
398
00:20:39,720 --> 00:20:42,520
Let's see if this is
the dish that'll do it for you.
399
00:20:42,520 --> 00:20:44,640
Oof!
CALLUM: Wow!
400
00:20:46,000 --> 00:20:48,720
Oh! The fragrance on that,
my goodness.
401
00:21:02,920 --> 00:21:04,720
What I really wanted
from this challenge
402
00:21:04,720 --> 00:21:07,720
is to be transported to that moment.
403
00:21:07,720 --> 00:21:10,040
And that's exactly what you've done.
404
00:21:11,840 --> 00:21:13,480
It's so full of flavour.
405
00:21:13,480 --> 00:21:17,600
It's like smacking you round
the face with all of those rhizomes.
406
00:21:17,600 --> 00:21:19,800
The texture on the rice is perfect.
407
00:21:19,800 --> 00:21:22,520
I'll have a thousand of them,
please.
408
00:21:22,520 --> 00:21:24,280
(LAUGHTER)
409
00:21:24,280 --> 00:21:29,080
I'm emotional, like truly emotional.
It is so, so good.
410
00:21:29,080 --> 00:21:31,960
It's so spicy, but it is so good.
411
00:21:31,960 --> 00:21:35,240
It just shows everything
that Peranakan cuisine is.
412
00:21:35,240 --> 00:21:39,720
That balance, funk and salt
and sweet and spice.
413
00:21:39,720 --> 00:21:43,200
Um, unwrapping this banana leaf,
there's just something
414
00:21:43,200 --> 00:21:47,640
so caterpillar, cocoon, butterfly
that just represents you.
415
00:21:49,520 --> 00:21:51,440
And I think that's
what MasterChef has done to you...
416
00:21:53,120 --> 00:21:55,800
..is you've bloomed into somebody
417
00:21:55,800 --> 00:21:59,880
who is just more themselves
than anyone I've ever met.
418
00:21:59,880 --> 00:22:01,480
So, thank you, Poh-Poh.
419
00:22:01,480 --> 00:22:02,960
(CHEERING AND APPLAUSE)
420
00:22:06,680 --> 00:22:08,040
I love you.
421
00:22:09,640 --> 00:22:11,160
Yay, Poh-Poh!
422
00:22:15,000 --> 00:22:16,240
Well done, lovely.
423
00:22:17,480 --> 00:22:18,480
Thank you.
424
00:22:18,480 --> 00:22:21,760
Next up, we'd love
to taste your dish, Andy!
425
00:22:21,760 --> 00:22:23,640
Good luck, good luck.
Good luck, Andy!
426
00:22:29,920 --> 00:22:31,720
Hey, mate.
How are we?
427
00:22:36,000 --> 00:22:37,440
It's a blood cake.
428
00:22:38,560 --> 00:22:40,000
LAURA: Andy's definitely taking
a risk.
429
00:22:41,480 --> 00:22:45,040
I mean, not everyone loves
the idea of blood cake. Exhibit A.
430
00:22:45,040 --> 00:22:47,320
JAMIE: This should be interesting.
431
00:22:47,320 --> 00:22:48,720
But he's an incredible cook...
432
00:22:49,880 --> 00:22:52,880
..so I'm really intrigued
to see how it tastes.
433
00:23:04,640 --> 00:23:06,040
Andy, what's the dish?
434
00:23:06,040 --> 00:23:07,840
Uh, so I've made blood cake today.
435
00:23:10,080 --> 00:23:12,000
A little beetroot
and apple chutney...
436
00:23:13,000 --> 00:23:14,360
..and some blackberries.
437
00:23:16,480 --> 00:23:18,080
Why did your mind go to this dish?
438
00:23:20,000 --> 00:23:23,240
Uh, I remember walking into
the Three Blue Ducks kitchen
for the first time,
439
00:23:23,240 --> 00:23:27,040
and Daz was pouring blood
into this rondeau.
440
00:23:28,320 --> 00:23:32,040
And I just remember having
this moment of, like,
441
00:23:32,040 --> 00:23:35,760
"This is where I'm meant to be
if I want to learn about food."
442
00:23:35,760 --> 00:23:38,200
And I never left.
(CHUCKLES)
443
00:23:38,200 --> 00:23:40,560
I'm sure you three understand
that there's challenges
444
00:23:40,560 --> 00:23:43,560
where you just have to cook
that dish.
445
00:23:43,560 --> 00:23:45,400
And this is that dish for me.
446
00:23:45,400 --> 00:23:46,960
Alright, let's give it a crack.
447
00:24:10,680 --> 00:24:12,440
I'm not gonna lie.
448
00:24:12,440 --> 00:24:14,600
When you first told me
what you were making,
449
00:24:14,600 --> 00:24:16,760
I was not sold at all, because...
450
00:24:16,760 --> 00:24:18,360
No, you were mortified.
Yeah.
451
00:24:20,280 --> 00:24:22,240
It is so good.
452
00:24:23,240 --> 00:24:25,280
You get everything
that the blood is.
453
00:24:25,280 --> 00:24:28,120
But it's so sweet
from all the onions and the lardo.
454
00:24:28,120 --> 00:24:29,440
And it's nice so you get
455
00:24:29,440 --> 00:24:32,000
those little, like,
pops within the cake.
456
00:24:32,000 --> 00:24:34,400
It's a banger, Andy, I love it.
Thank you, thank you.
457
00:24:34,400 --> 00:24:38,560
The texture on that blood cake
is incredible.
458
00:24:38,560 --> 00:24:41,760
It's so smooth, it's so rich.
459
00:24:41,760 --> 00:24:44,280
And for such
a heavy-ingredient dish,
460
00:24:44,280 --> 00:24:46,800
it still sits really light.
461
00:24:46,800 --> 00:24:49,600
That savouriness of the pudding.
462
00:24:49,600 --> 00:24:51,240
And you couple that
with the sweetness you get
463
00:24:51,240 --> 00:24:53,040
in the chutney with the blackberry
464
00:24:53,040 --> 00:24:54,800
and a little bit of bitterness
from that witlof,
465
00:24:54,800 --> 00:24:56,080
which is a great call.
466
00:24:56,080 --> 00:24:58,840
It is so well-balanced,
and I think if any dish
467
00:24:58,840 --> 00:25:03,000
was going to convince anyone
in the world to enjoy blood,
468
00:25:03,000 --> 00:25:05,320
including Laura,
then this would be the one.
469
00:25:05,320 --> 00:25:06,760
Well done, mate.
Thanks, mate, cheers.
470
00:25:06,760 --> 00:25:07,800
(CHEERING AND APPLAUSE)
471
00:25:11,480 --> 00:25:13,880
Great speech, too.
Well done, mate, well done.
472
00:25:14,880 --> 00:25:16,000
Thank you.
473
00:25:17,360 --> 00:25:19,080
Well done.
Well done.
474
00:25:22,880 --> 00:25:24,880
We loved all of your dishes.
475
00:25:24,880 --> 00:25:26,960
The dish we fell IN love with...
476
00:25:28,640 --> 00:25:29,880
..was made by...
477
00:25:30,880 --> 00:25:32,200
ALL: Andy!
478
00:25:32,200 --> 00:25:33,600
(CHEERING AND APPLAUSE)
479
00:25:37,200 --> 00:25:38,280
Thank you.
480
00:25:40,120 --> 00:25:41,280
Thank you.
481
00:25:43,120 --> 00:25:44,680
Believe it or not,
that's the first time
482
00:25:44,680 --> 00:25:46,120
I've won this individual one.
Oh, true!
483
00:25:46,120 --> 00:25:48,520
Yeah, 'cause Jock wiped the floor
with me every year.
484
00:25:48,520 --> 00:25:49,960
(LAUGHTER)
485
00:25:49,960 --> 00:25:51,360
And then this one got it last year.
486
00:25:51,360 --> 00:25:53,760
So, yeah!
(CHEERING AND APPLAUSE)
487
00:25:58,000 --> 00:25:59,760
It's time for round two.
488
00:25:59,760 --> 00:26:02,560
You're going head-to-head
in the ultimate cookoff
489
00:26:02,560 --> 00:26:04,840
against Poh,
Jean-Christophe and Andy.
490
00:26:04,840 --> 00:26:06,760
ALL: Whoo!
491
00:26:08,640 --> 00:26:10,080
It's a team relay!
492
00:26:13,280 --> 00:26:14,760
Whoo!
493
00:26:16,280 --> 00:26:17,800
I hate team relays.
494
00:26:17,800 --> 00:26:20,200
But I can't do this on my own.
495
00:26:20,200 --> 00:26:22,400
I'm gonna need some help.
DEPINDER: Oh, my gosh!
496
00:26:22,400 --> 00:26:24,520
Yes!
497
00:26:24,520 --> 00:26:25,880
Come on down,
498
00:26:25,880 --> 00:26:27,760
Theo.
(CHEERING AND APPLAUSE)
499
00:26:27,760 --> 00:26:29,960
And,
500
00:26:29,960 --> 00:26:31,360
Rue!
(SCREAMS)
501
00:26:31,360 --> 00:26:33,440
(LAUGHTER)
502
00:26:37,400 --> 00:26:39,080
THEO: This is going to be good!
503
00:26:39,080 --> 00:26:41,200
I think it's as plain as day to see
504
00:26:41,200 --> 00:26:44,280
that I'm going to be
the harsher judge than Rue today.
505
00:26:44,280 --> 00:26:46,320
I'm expecting big things from you.
506
00:26:47,480 --> 00:26:48,800
As a team,
507
00:26:48,800 --> 00:26:51,400
you'll get 20 minutes each
to contribute to an amazing dish.
508
00:26:52,560 --> 00:26:55,800
You'll each have 20 seconds
to hand over to your next team-mate.
509
00:26:55,800 --> 00:26:57,880
ALL: Ooh!
RUE: That's not long.
510
00:26:57,880 --> 00:26:59,440
Judges, who's going to go first?
511
00:26:59,440 --> 00:27:01,840
Oh, this is tough.
(LAUGHTER)
512
00:27:02,920 --> 00:27:04,760
I think you actually, you start,
you start, you start.
513
00:27:04,760 --> 00:27:06,240
You sure? Andy?
Yep, yep, yep.
514
00:27:06,240 --> 00:27:08,680
I start?
Can I, can I be in the middle?
515
00:27:08,680 --> 00:27:10,680
You can be in the middle.
516
00:27:10,680 --> 00:27:12,680
Far out!
517
00:27:12,680 --> 00:27:15,280
Jean-Christophe is going first.
Poh second.
518
00:27:15,280 --> 00:27:18,040
I'm bringing it home.
Andy bringing it home.
519
00:27:18,040 --> 00:27:20,040
Semifinalists, who's going
to kick off for you guys?
520
00:27:21,240 --> 00:27:22,800
(LAUGHTER)
521
00:27:22,800 --> 00:27:24,720
Callum. And then?
(SPEAKS INDISTINCTLY)
522
00:27:24,720 --> 00:27:27,000
Jamie...
SNEZ: I knew it.
523
00:27:27,000 --> 00:27:29,480
..and Laura bringing it home.
Yeah.
524
00:27:30,720 --> 00:27:32,480
We've decided to turn up the heat.
525
00:27:32,480 --> 00:27:34,040
(ALL GASP)
526
00:27:34,040 --> 00:27:35,920
LAURA: I don't want
to be stressed now.
527
00:27:35,920 --> 00:27:37,720
At some point during the cook...
528
00:27:39,640 --> 00:27:41,040
..we're going to throw
a twist your way.
529
00:27:41,040 --> 00:27:42,200
WOMAN: Oh!
530
00:27:43,320 --> 00:27:45,600
The pantry and garden are open.
531
00:27:45,600 --> 00:27:48,720
Whoever impresses Theo, Rue and me
the most with their dish
532
00:27:48,720 --> 00:27:51,000
will win all the glory.
533
00:27:52,280 --> 00:27:53,560
Right, second and third cooks,
534
00:27:53,560 --> 00:27:55,320
you can go and wait your turn
in the garden.
535
00:27:55,320 --> 00:27:57,200
Good luck.
JEAN-CHRISTOPHE: Thank you.
Yeah.
536
00:27:57,200 --> 00:27:59,120
Good luck, good luck.
537
00:28:00,400 --> 00:28:02,080
We're gonna win, yeah?
We're gonna win, yeah?
538
00:28:03,080 --> 00:28:04,080
Go, guys.
539
00:28:05,440 --> 00:28:07,320
BOTH: Your time starts now!
540
00:28:07,320 --> 00:28:08,520
(CHEERING AND APPLAUSE)
541
00:28:13,680 --> 00:28:14,840
(CALLUM GROANS)
542
00:28:14,840 --> 00:28:16,560
Ice-cream.
543
00:28:17,960 --> 00:28:19,960
Aww... It's a dessert? Yes!
544
00:28:23,480 --> 00:28:26,000
SARAH: Two ice-creams?
MAN: Double.
545
00:28:26,000 --> 00:28:27,320
DECLAN: Wow!
546
00:28:27,320 --> 00:28:30,280
Double!
Two ice-creams?
SNEZ: Oh!
547
00:28:30,280 --> 00:28:32,360
Interesting.
RUE: Oh, my gosh.
548
00:28:34,800 --> 00:28:36,040
MAN: Oh, really?
WOMAN: Three?
549
00:28:36,040 --> 00:28:37,560
(CHEERING)
550
00:28:40,400 --> 00:28:42,840
Oh, my God!
551
00:28:42,840 --> 00:28:45,000
CALLUM: I'm doing our Neapolitan
ice-cream. Yeah.
552
00:28:45,000 --> 00:28:47,720
ALANA: Oh, Neapolitan ice-cream.
553
00:28:47,720 --> 00:28:49,320
Today I'm going to make a concept
554
00:28:49,320 --> 00:28:51,320
that everyone's heard of,
Neapolitan ice-cream.
555
00:28:51,320 --> 00:28:55,200
And the reason I've chosen this is
because it's so easy to communicate.
556
00:28:55,200 --> 00:28:56,640
I feel like,
unlike Lancashire hotpot,
557
00:28:56,640 --> 00:28:58,880
everyone knows what this dish is.
558
00:28:58,880 --> 00:29:00,120
WOMAN: What's that, Cal?
559
00:29:00,120 --> 00:29:03,440
Ah, wattleseed.
MAN: Ah, yes, yes.
560
00:29:03,440 --> 00:29:06,440
So I'm gonna inject
some Australian flavours into it
561
00:29:06,440 --> 00:29:08,800
and try and make it
a little bit more nuanced
562
00:29:08,800 --> 00:29:10,880
and a little bit
more interesting to eat.
563
00:29:10,880 --> 00:29:13,120
I'm going to do a, um,
564
00:29:13,120 --> 00:29:15,920
lilly pilly and strawberry sorbet.
565
00:29:15,920 --> 00:29:18,680
I'm going to do
a lemon verbena ice-cream
566
00:29:18,680 --> 00:29:21,360
and a chocolate wattleseed
ice-cream is the plan.
567
00:29:21,360 --> 00:29:24,440
It's really important to try
and set the team up for success
568
00:29:24,440 --> 00:29:26,440
with a dish
that's easy enough to communicate,
569
00:29:26,440 --> 00:29:29,800
but also easy enough to adapt
with whatever this twist is,
570
00:29:29,800 --> 00:29:31,080
it could be anything.
571
00:29:31,080 --> 00:29:33,360
It could be time or equipment,
or it could be an ingredient.
572
00:29:33,360 --> 00:29:36,400
Whatever it is, hopefully,
we can adapt it to the dish.
573
00:29:37,800 --> 00:29:39,280
Callum.
Hello, hello.
574
00:29:39,280 --> 00:29:41,280
What is the dish, mate?
575
00:29:41,280 --> 00:29:43,640
So you have to have a very
easy-to-communicate
576
00:29:43,640 --> 00:29:45,240
elevator pitch in this challenge.
577
00:29:45,240 --> 00:29:48,280
And I feel like when Jamie
comes in and I've got 20 seconds
578
00:29:48,280 --> 00:29:49,960
and I say,
"Modern Neapolitan ice-cream"
579
00:29:49,960 --> 00:29:51,280
he's going to go, "I get it."
580
00:29:51,280 --> 00:29:53,520
I love the idea.
RUE: Yeah.
581
00:29:53,520 --> 00:29:57,720
But what happens, Callum, if one
of your ice-creams doesn't set?
582
00:29:57,720 --> 00:29:59,720
Well, that's not Neapolitan,
that's for sure.
583
00:29:59,720 --> 00:30:01,880
Um, yeah, it's going to be
a pretty lame Neapolitan
584
00:30:01,880 --> 00:30:04,320
because I've got two layers
or one layer or zero layers.
585
00:30:04,320 --> 00:30:06,240
Um, so I'll be doing my best.
586
00:30:06,240 --> 00:30:10,800
I mean, doing one ice-cream
in the MasterChef kitchen
can be a challenge.
587
00:30:10,800 --> 00:30:12,640
Doing three could be madness.
588
00:30:13,760 --> 00:30:14,960
Uh...
589
00:30:14,960 --> 00:30:18,200
Are you counting on your other
counterparts to be able to...
590
00:30:18,200 --> 00:30:19,800
To pivot?
..pivot or something like that?
591
00:30:19,800 --> 00:30:21,600
Have you seen Jamie and Laura cook?
They're weapons.
592
00:30:21,600 --> 00:30:23,280
I have.
If I royally stuff it up,
593
00:30:23,280 --> 00:30:25,040
Jamie can just come in
and cook a steak,
594
00:30:25,040 --> 00:30:27,200
start to finish
and just completely change the dish.
595
00:30:27,200 --> 00:30:30,280
I'm hoping this really works out
for you, Callum.
596
00:30:30,280 --> 00:30:31,480
I hope so too.
Yeah.
Good luck, Cal.
597
00:30:31,480 --> 00:30:32,840
Appreciate the help.
598
00:30:35,760 --> 00:30:36,800
MAN: That's gonna be hard.
599
00:30:36,800 --> 00:30:38,560
SARAH: He's gonna have to get
all three made.
600
00:30:39,520 --> 00:30:41,840
I'm really worried, to be honest.
601
00:30:42,960 --> 00:30:46,320
I think one of the pitfalls
when you've got such a strong idea
602
00:30:46,320 --> 00:30:47,720
is you can't adapt.
603
00:30:47,720 --> 00:30:49,840
It's going to come down to
whether or not
604
00:30:49,840 --> 00:30:51,960
this twist
fits into this idea or not.
605
00:30:53,560 --> 00:30:55,720
SNEZ: Nice, Chef!
606
00:30:55,720 --> 00:30:57,480
JEAN-CHRISTOPHE: So what I'm doing,
as a Frenchman,
607
00:30:57,480 --> 00:31:00,080
I'm creating the backbone
of the flavours.
608
00:31:00,080 --> 00:31:02,840
And then Poh can do whatever
she wants to do, of course.
609
00:31:02,840 --> 00:31:04,840
So I don't know actually
the name of the dish,
610
00:31:04,840 --> 00:31:07,120
but the only thing I know,
it's gonna be duck on the menu
611
00:31:07,120 --> 00:31:08,680
and some duck stock.
612
00:31:10,240 --> 00:31:13,200
(LOUD THUDS)
Oh! Oh, Oh!
613
00:31:15,360 --> 00:31:16,440
SNEZ: Oh, my God!
614
00:31:20,520 --> 00:31:21,600
JAMIE: That's you, bro.
615
00:31:21,600 --> 00:31:22,880
(LAUGHTER)
616
00:31:25,320 --> 00:31:27,000
MAN: Get it!
617
00:31:28,760 --> 00:31:30,040
(LAUGHTER)
618
00:31:31,040 --> 00:31:34,960
Like, Chef, I love you, I love you.
But wow that was chaotic.
619
00:31:34,960 --> 00:31:36,080
(LAUGHS)
620
00:31:37,520 --> 00:31:39,200
Jean-Christophe.
Hello!
621
00:31:39,200 --> 00:31:41,080
Chef!
Welcome to you!
622
00:31:42,840 --> 00:31:46,720
(BOTH SPEAK FRENCH)
623
00:31:46,720 --> 00:31:48,480
So tell me...
624
00:31:48,480 --> 00:31:50,000
No, no...
BOTH: You tell us!
625
00:31:50,000 --> 00:31:52,440
OK, so, Chef,
what are you making today?
626
00:31:52,440 --> 00:31:55,040
Trying to get the flavours,
a little bit of techniques.
627
00:31:55,040 --> 00:31:57,200
OK.
Getting the duck ready.
628
00:31:57,200 --> 00:31:59,040
I don't know, that's the thing.
629
00:32:01,160 --> 00:32:03,640
Do you have a dish in mind...
No.
630
00:32:03,640 --> 00:32:05,600
..you'll end up with, or are you...?
No, of course not.
631
00:32:05,600 --> 00:32:07,240
So your strategy
is to leave it open?
632
00:32:07,240 --> 00:32:08,800
Oh, my God.
Well, how can we...
633
00:32:08,800 --> 00:32:10,720
Oh, my God!
..how can we possibly...?
634
00:32:10,720 --> 00:32:12,520
He doesn't have a dish.
635
00:32:12,520 --> 00:32:14,960
Oh, my gosh!
Absolutely.
636
00:32:14,960 --> 00:32:19,120
Wow, that terrifies me.
I am so worried.
637
00:32:19,120 --> 00:32:20,600
Oh, gosh.
638
00:32:29,040 --> 00:32:30,560
It's duck bon voyage.
639
00:32:30,560 --> 00:32:32,480
It's a duck
choose-your-own-adventure.
640
00:32:32,480 --> 00:32:34,480
Ah-la!
Oh, my gosh!
641
00:32:34,480 --> 00:32:36,160
Absolutely.
Wow.
642
00:32:36,160 --> 00:32:38,160
I was going to ask you
what your strategy is.
643
00:32:38,160 --> 00:32:40,280
And I don't think there is one.
I don't think there's a strategy.
644
00:32:40,280 --> 00:32:44,000
Maybe, maybe leaving it open...
BOTH: Is a strategy.
645
00:32:44,000 --> 00:32:47,880
I think you need a clear, clear plan
going forward.
646
00:32:47,880 --> 00:32:50,560
If you've got good flavours,
you can inspire yourself,
647
00:32:50,560 --> 00:32:51,760
you can improvise.
648
00:32:51,760 --> 00:32:52,920
You can do whatever you want.
649
00:32:52,920 --> 00:32:55,440
There is no limit with cooking.
So why should I be worried?
650
00:32:55,440 --> 00:32:57,840
The only thing I have to do
is to make sure this tastes superb.
651
00:32:57,840 --> 00:32:59,320
Good luck, Chef.
Merci.
652
00:32:59,320 --> 00:33:02,040
Oh, no, I'm so worried.
653
00:33:02,040 --> 00:33:05,040
He's stressing me out, actually.
654
00:33:05,040 --> 00:33:07,160
With a relay, it's all about,
like, you know,
655
00:33:07,160 --> 00:33:08,320
communication being clear.
656
00:33:09,320 --> 00:33:11,680
Jean-Christophe, he has no strategy.
657
00:33:12,920 --> 00:33:14,280
That's done.
658
00:33:14,280 --> 00:33:17,840
It's like three different
people cooking at different times
659
00:33:17,840 --> 00:33:19,840
and they have to make
the dish cohesive.
660
00:33:19,840 --> 00:33:21,760
Their cooking styles
are very different.
661
00:33:21,760 --> 00:33:24,440
I am not too sure.
662
00:33:24,440 --> 00:33:26,720
Five minutes till hand over.
663
00:33:26,720 --> 00:33:28,760
(CHEERING AND APPLAUSE)
664
00:33:30,160 --> 00:33:31,760
Come on, guys, let's go.
665
00:33:37,400 --> 00:33:39,320
DEPINDER: Is it rock salt?
It is, right?
666
00:33:39,320 --> 00:33:42,080
SARAH: Yeah, that's
really rocky salt. (LAUGHS)
667
00:33:42,080 --> 00:33:43,600
He's going to put it on the skin?
Yeah.
668
00:33:47,920 --> 00:33:51,360
We've got Callum,
who is so strategic.
669
00:33:51,360 --> 00:33:53,240
He's got modern
Neapolitana ice-cream
670
00:33:53,240 --> 00:33:55,800
and he's just going
to communicate that.
671
00:33:55,800 --> 00:33:58,360
Whereas Jean-Christophe,
his strategy
672
00:33:58,360 --> 00:34:00,000
is no strategy.
673
00:34:00,000 --> 00:34:02,000
Jean-Christophe is laying
the foundations.
674
00:34:02,000 --> 00:34:05,440
He's got duck breast and he's got
that lovely stock on the stove.
675
00:34:05,440 --> 00:34:08,400
What will be interesting though,
is when we get to the surprise.
676
00:34:08,400 --> 00:34:10,680
Oh, my gosh,
I completely forgot about that.
677
00:34:10,680 --> 00:34:12,920
So this feels like maybe...
Oh!
678
00:34:12,920 --> 00:34:15,080
..this is good for Jean-Christophe.
679
00:34:15,080 --> 00:34:17,640
Jean-Christophe keeping it open,
we think it's the better one?
680
00:34:17,640 --> 00:34:19,560
It's actually the better one...
Yeah, 100%. I think so.
681
00:34:19,560 --> 00:34:21,840
..because I feel like any time
you don't know what's coming next,
682
00:34:21,840 --> 00:34:23,880
you need something
that you can pivot on to...
683
00:34:23,880 --> 00:34:25,120
Yeah.
..and he's done that.
684
00:34:26,520 --> 00:34:29,640
Well, either way we're gonna see
whose strategy is gonna pay off
685
00:34:29,640 --> 00:34:31,360
'cause it's time
to bring in the second cook.
686
00:34:31,360 --> 00:34:32,520
I'm gonna go get 'em.
687
00:34:32,520 --> 00:34:34,080
Oh, gosh!
It's so quick.
688
00:34:34,080 --> 00:34:37,880
Callum, Jean-Christophe,
I'm about to get the next cook.
689
00:34:37,880 --> 00:34:40,160
Yeah, I'm ready.
(CHEERING AND APPLAUSE)
690
00:34:43,960 --> 00:34:46,320
Alright! Poh and Jamie, you're on!
691
00:34:46,320 --> 00:34:47,720
(CHEERING)
692
00:34:48,720 --> 00:34:50,040
Let's go, let's go, let's go.
693
00:34:55,440 --> 00:34:58,360
You have 20 seconds to hand over.
694
00:34:58,360 --> 00:34:59,920
Yes.
Alright, mate.
695
00:34:59,920 --> 00:35:02,400
So, native Neapole ice-cream.
Yep.
696
00:35:02,400 --> 00:35:04,360
The, um, the chocky one's
almost done.
697
00:35:04,360 --> 00:35:06,480
Yeah.
Um, I've done no garnishing.
698
00:35:06,480 --> 00:35:08,480
Done no finishing.
What do you want me to do?
699
00:35:08,480 --> 00:35:11,440
Um, make something textural?
10 seconds.
700
00:35:11,440 --> 00:35:13,240
You've got your lovely stock,
701
00:35:13,240 --> 00:35:17,040
which I'm hoping you can elevate it
to something that you want.
702
00:35:17,040 --> 00:35:19,720
OK, and what's here?
Time's up, time's up!
703
00:35:21,040 --> 00:35:22,280
That's straining, mate.
704
00:35:22,280 --> 00:35:23,920
Let's go!
Ready to go.
705
00:35:23,920 --> 00:35:25,720
Alright, good luck.
706
00:35:25,720 --> 00:35:27,680
Go, Jamie!
707
00:35:28,680 --> 00:35:30,760
Come on, after you.
Ah, thank you, Chef.
708
00:35:34,920 --> 00:35:36,440
Ah.
709
00:35:36,440 --> 00:35:38,600
TIM: Jean-Christophe hands over
to Poh.
710
00:35:38,600 --> 00:35:40,920
It's very fast and furious.
711
00:35:40,920 --> 00:35:43,440
She seems a little bit confused
712
00:35:43,440 --> 00:35:44,600
with the direction of the dish.
713
00:35:47,440 --> 00:35:49,240
What's happening?
POH: Hi.
714
00:35:49,240 --> 00:35:50,520
What are you doing?
715
00:35:50,520 --> 00:35:52,560
I don't know.
Really? Like, not at all?
716
00:35:52,560 --> 00:35:54,640
I'm going to change direction.
717
00:35:54,640 --> 00:35:55,920
What direction?
718
00:35:55,920 --> 00:35:57,920
I think I'm going to go a bit Asian.
719
00:36:00,640 --> 00:36:02,160
At the moment, it's just a duck
720
00:36:02,160 --> 00:36:04,440
so I kind of can take this
anywhere.
721
00:36:04,440 --> 00:36:06,120
OK. OK.
722
00:36:06,120 --> 00:36:08,080
Are you going to tell me
what the thing is?
723
00:36:08,080 --> 00:36:09,800
No, I'm not going to give you tips.
724
00:36:12,200 --> 00:36:13,440
Oh, my God. What do I want?
725
00:36:13,440 --> 00:36:14,720
(PANTS)
726
00:36:14,720 --> 00:36:16,480
SNEZ: Yeah, Poh!
(CHEERING AND APPLAUSE)
727
00:36:16,480 --> 00:36:18,000
Come on!
728
00:36:21,480 --> 00:36:23,240
I'm feeling pretty frazzed,
actually,
729
00:36:23,240 --> 00:36:25,640
because I don't...
730
00:36:25,640 --> 00:36:27,000
I don't have a clear idea.
731
00:36:27,000 --> 00:36:29,600
There's stock on the boil,
obviously for a sauce,
732
00:36:29,600 --> 00:36:31,120
there's duck breasts.
733
00:36:31,120 --> 00:36:32,960
I kind of need to drive
the direction of this.
734
00:36:32,960 --> 00:36:36,320
First, I'm just going to chuck
some kombu in here.
735
00:36:36,320 --> 00:36:37,560
WOMAN: Is that seaweed, Poh?
Yeah.
736
00:36:37,560 --> 00:36:39,920
I wanted something sweet,
737
00:36:39,920 --> 00:36:43,360
so I've got some little longans
with some sea succulents
738
00:36:43,360 --> 00:36:45,280
and then, some radishes for crunch.
739
00:36:46,280 --> 00:36:47,880
DEPINDER:
She's gone South-East Asian.
740
00:36:51,680 --> 00:36:55,440
JAMIE: So, Callum did exactly
what I expected Callum to do
741
00:36:55,440 --> 00:36:58,960
and decided to make not one, not two,
but three ice-creams.
742
00:36:58,960 --> 00:37:00,880
We're doing a native Neapolitan,
743
00:37:00,880 --> 00:37:03,520
so he's done pretty much
all the hard work.
744
00:37:03,520 --> 00:37:06,920
Now I can just make something
textural, macerate a bit of fruit,
745
00:37:06,920 --> 00:37:09,280
don't screw it up. (LAUGHS)
746
00:37:09,280 --> 00:37:10,640
I think the dish idea
is super strong.
747
00:37:10,640 --> 00:37:12,640
Everyone loves ice-cream,
748
00:37:12,640 --> 00:37:14,840
but I know
that there's a twist coming.
749
00:37:14,840 --> 00:37:16,640
A lot of potential spanners
in the work.
750
00:37:16,640 --> 00:37:18,640
Like, chaos could reign.
751
00:37:18,640 --> 00:37:20,280
What's the twist?
752
00:37:21,760 --> 00:37:23,000
What's the twist?
753
00:37:24,760 --> 00:37:26,160
(LORRY HORN HONKS)
LAURA: Oh.
754
00:37:27,280 --> 00:37:29,040
The twist is coming.
755
00:37:31,880 --> 00:37:34,320
Guys, remember we said
there'd be a twist?
756
00:37:34,320 --> 00:37:35,400
Yeah.
757
00:37:36,560 --> 00:37:38,760
Well, it's just arrived
in the garden.
758
00:37:38,760 --> 00:37:40,560
Oh, no!
What is it?
759
00:37:40,560 --> 00:37:42,120
WOMAN: Oh, my God, what is it?
760
00:37:42,120 --> 00:37:43,760
WOMAN 2: Oh! A special delivery.
761
00:37:43,760 --> 00:37:45,680
Oh, my God! (GASPS)
762
00:37:45,680 --> 00:37:47,160
Oh, no.
Hello.
Hello.
763
00:37:47,160 --> 00:37:49,520
Hello.
Hey, mate. What are you carrying?
764
00:37:49,520 --> 00:37:51,760
How are you? (LAUGHS)
I got something for you!
765
00:37:51,760 --> 00:37:53,880
Oh, awesome!
Thank you, sir.
766
00:37:53,880 --> 00:37:56,280
So, the secret ingredient
could change everything.
767
00:37:56,280 --> 00:37:58,320
Jean-Christophe might
have been onto something
768
00:37:58,320 --> 00:38:01,280
because if you have
no clear direction,
769
00:38:01,280 --> 00:38:03,000
when a new ingredient is introduced,
770
00:38:03,000 --> 00:38:04,840
you can steer it
into whatever direction.
771
00:38:04,840 --> 00:38:06,680
Let's go, Rue.
Would you like to know?
772
00:38:06,680 --> 00:38:08,000
Keep your eyes away!
Excuse me!
773
00:38:08,000 --> 00:38:09,640
Eyes away! Eyes away! Eyes away!
774
00:38:09,640 --> 00:38:12,920
I'll open the door for you.
Oh, yeah? Far out!
775
00:38:12,920 --> 00:38:14,800
And I'll hold one of the crates
for you!
776
00:38:14,800 --> 00:38:16,480
WOMAN: Oh, no!
JEAN-CHRISTOPHE: Oh, no!
777
00:38:18,120 --> 00:38:19,560
SOFIA: One for Jamie, one for Poh!
778
00:38:19,560 --> 00:38:21,040
What is it? What is it?
779
00:38:22,960 --> 00:38:25,160
There you go. There's your surprise.
780
00:38:26,400 --> 00:38:28,400
What is it?
AUDRA: What is it?
781
00:38:28,400 --> 00:38:30,160
(ALL SCREAM)
782
00:38:31,680 --> 00:38:33,400
Oh, my God!
783
00:38:45,160 --> 00:38:46,640
JEAN-CHRISTOPHE: What is it?
What is it?
784
00:38:46,640 --> 00:38:48,920
POH: Ginger. Ginger.
785
00:38:48,920 --> 00:38:50,240
The twist is ginger.
786
00:38:50,240 --> 00:38:52,240
And you need to make sure
787
00:38:52,240 --> 00:38:54,320
we can really taste it
in your dish.
788
00:38:54,320 --> 00:38:56,800
Poh, you're going to be
OK with the ginger?
789
00:38:56,800 --> 00:38:58,520
Yeah, yeah, yeah. Yeah, I think so.
790
00:38:59,840 --> 00:39:01,240
It's actually OK
791
00:39:01,240 --> 00:39:04,320
because I kind of took the dish
in an Asian direction already,
792
00:39:04,320 --> 00:39:05,840
so I quite like it.
793
00:39:05,840 --> 00:39:07,560
I put some in there,
794
00:39:07,560 --> 00:39:09,800
and then, I think I might make
a dressing.
795
00:39:11,000 --> 00:39:12,680
TIM: What do you reckon, ginger?
796
00:39:12,680 --> 00:39:14,640
Yeah, I think it works.
Yeah.
797
00:39:14,640 --> 00:39:16,160
I've just been brought in
798
00:39:16,160 --> 00:39:18,840
a beautiful bunch
of fresh ginger.
799
00:39:18,840 --> 00:39:21,000
I'm going to incorporate that
800
00:39:21,000 --> 00:39:23,480
into some of my strawberry consomme.
801
00:39:23,480 --> 00:39:25,280
I might even toast some of it off
802
00:39:25,280 --> 00:39:26,880
with a little bit of my milk powder,
803
00:39:26,880 --> 00:39:28,720
and then it'll be like
a ginger milk crumb.
804
00:39:28,720 --> 00:39:30,560
So, yeah,
I'm pretty happy with that.
805
00:39:30,560 --> 00:39:33,200
30 seconds to hand over, guys!
Come on!
806
00:39:33,200 --> 00:39:35,040
Whoo!
Come on, Jamie!
807
00:39:35,040 --> 00:39:36,360
Oh, no!
808
00:39:37,560 --> 00:39:38,960
He's burnt it!
809
00:39:38,960 --> 00:39:41,400
I need to get the duck on!
810
00:39:41,400 --> 00:39:42,440
Oh, no! Chilli!
811
00:39:42,440 --> 00:39:44,320
Chilli. Chilli, I want a chilli.
812
00:39:48,880 --> 00:39:50,840
Come on, Poh!
(LAURA LAUGHS)
813
00:39:50,840 --> 00:39:53,400
(SHOUTS) Come on, Poh!
(CACKLES)
814
00:39:53,400 --> 00:39:55,200
Are you OK?
Yeah, I'm good.
815
00:39:55,200 --> 00:39:57,400
Just getting psyched.
Whoo!
816
00:39:57,400 --> 00:40:00,680
Here we go.
Laura, Andy, you got 20 seconds!
817
00:40:00,680 --> 00:40:02,640
Oh. Wait, wait, wait, wait!
818
00:40:02,640 --> 00:40:04,360
Oh, my God.
Get in there.
819
00:40:04,360 --> 00:40:06,960
How many ice-cream machines?
820
00:40:06,960 --> 00:40:08,480
(JAMIE LAUGHS)
821
00:40:08,480 --> 00:40:10,520
Good luck, bro! Good luck, bro!
822
00:40:10,520 --> 00:40:12,840
Ginger is the ingredient, OK?
Yeah.
823
00:40:12,840 --> 00:40:14,560
So, I've got some in here.
Yeah.
824
00:40:14,560 --> 00:40:16,600
The duck's rendering off, OK?
Yeah.
825
00:40:16,600 --> 00:40:18,840
I've made a little pickle, here,
thing,
826
00:40:18,840 --> 00:40:20,720
with wakame and blah, blah, blah...
Yeah.
827
00:40:20,720 --> 00:40:22,800
..a bit of chilli.
Five seconds!
828
00:40:22,800 --> 00:40:25,480
This is just strawberries, ginger,
a little bit of raspberry vinegar.
829
00:40:25,480 --> 00:40:27,080
So, that's going
to extract out some syrup.
830
00:40:27,080 --> 00:40:28,880
I've got lilly pillies
and strawberries macerating
831
00:40:28,880 --> 00:40:30,760
in a little bit of vermouth.
Three!
832
00:40:30,760 --> 00:40:32,120
And you have to use ginger.
Two!
833
00:40:32,120 --> 00:40:35,080
One! Get out of there. Come on.
834
00:40:35,080 --> 00:40:37,160
CALLUM: Just make a... It's good.
835
00:40:37,160 --> 00:40:39,360
(LAUGHS) You're good, mate.
836
00:40:39,360 --> 00:40:40,920
(LAUGHS)
837
00:40:40,920 --> 00:40:43,600
There's three ice-creams. Mamma mia!
838
00:40:43,600 --> 00:40:44,720
Get it done.
839
00:40:44,720 --> 00:40:46,560
OK. OK.
840
00:40:46,560 --> 00:40:47,800
Just going to...
841
00:40:49,080 --> 00:40:51,760
This is chaos. Chaos!
842
00:40:51,760 --> 00:40:53,720
All I can see is this burnt crumb...
843
00:40:53,720 --> 00:40:55,440
That was Ja... That was it.
844
00:40:55,440 --> 00:40:56,960
..a giant box of ginger.
845
00:40:56,960 --> 00:40:58,480
What am I meant to do with this?
846
00:40:58,480 --> 00:40:59,640
These boys...
847
00:40:59,640 --> 00:41:01,520
Heart failure before the semifinal.
848
00:41:01,520 --> 00:41:02,880
Go, Loz!
Good work, Loz!
849
00:41:02,880 --> 00:41:04,520
Nice one, Lozzie!
850
00:41:04,520 --> 00:41:06,920
Alright, last one off the rank.
How am I going to bring it home?
851
00:41:06,920 --> 00:41:09,040
I think it's going to come down
to how it looks.
852
00:41:09,040 --> 00:41:10,280
Tasting all the other elements,
853
00:41:10,280 --> 00:41:12,760
I'm just going to fix this crumb
really quickly,
854
00:41:12,760 --> 00:41:14,160
add some more ginger into it,
855
00:41:14,160 --> 00:41:15,840
and then,
we're going to go from there.
856
00:41:20,120 --> 00:41:21,400
ANDY: I need to get these in.
857
00:41:21,400 --> 00:41:23,720
Andy! Andy!
There is salt on the skin.
858
00:41:23,720 --> 00:41:25,520
Oui, oui!
Alright.
859
00:41:26,560 --> 00:41:27,720
I feel alright.
860
00:41:27,720 --> 00:41:29,200
We got duck breast.
861
00:41:29,200 --> 00:41:31,080
We've got a sauce here,
which I'm going to season.
862
00:41:31,080 --> 00:41:33,720
Maybe a bit more ginger
if it needs it.
863
00:41:33,720 --> 00:41:35,800
And then there's this
really nice pickle.
864
00:41:37,520 --> 00:41:38,720
Really nice pickle salad.
865
00:41:42,280 --> 00:41:44,480
RHIANNON: How's it taste, Andy?
It's really good.
866
00:41:44,480 --> 00:41:46,480
Gingery?
Yeah.
867
00:41:46,480 --> 00:41:47,960
I'm going to spike it
with a little bit more.
868
00:41:49,280 --> 00:41:50,840
Just balancing the sauce.
869
00:41:50,840 --> 00:41:54,080
I want it to be nice and sweet,
a little bit of acid in there.
870
00:41:54,080 --> 00:41:56,600
Get some umami in there from the miso
871
00:41:56,600 --> 00:41:59,560
and obviously have it
nice and ginger-forward.
872
00:41:59,560 --> 00:42:01,600
RUE: You have five minutes to go!
873
00:42:01,600 --> 00:42:02,920
Come on, guys!
874
00:42:02,920 --> 00:42:04,560
WOMAN: Yeah!
MAN: Let's go.
875
00:42:04,560 --> 00:42:06,720
(SCREAMS)
876
00:42:06,720 --> 00:42:08,080
Let's go! Come on, Loz!
877
00:42:08,080 --> 00:42:09,720
(CHEERING AND APPLAUSE)
878
00:42:09,720 --> 00:42:12,120
Come on, Loz!
879
00:42:12,120 --> 00:42:15,360
You are nailing this
so much better than I did.
Thanks, babes.
880
00:42:15,360 --> 00:42:17,720
The crumb is done,
it's tasting ginger,
881
00:42:17,720 --> 00:42:20,320
and the sorbets
and ice-creams are done.
882
00:42:20,320 --> 00:42:23,240
Oh, my God. Yum! Mm!
883
00:42:23,240 --> 00:42:25,120
The strawberry
and lilly pilly sorbet
884
00:42:25,120 --> 00:42:26,920
is so tart and refreshing.
885
00:42:26,920 --> 00:42:30,760
The lemon verbena ice-cream
is so silken.
886
00:42:30,760 --> 00:42:32,280
And then, you get to
887
00:42:32,280 --> 00:42:35,960
that fudgy, nutty,
wattleseed chocolate ice-cream.
888
00:42:35,960 --> 00:42:38,960
Callum's a genius.
The man needs an ice-cream store!
889
00:42:38,960 --> 00:42:41,640
Yeah, man.
Nice, Lozzie. Perfect, perfect.
890
00:42:41,640 --> 00:42:43,080
Check you out, Loz!
891
00:42:44,120 --> 00:42:45,560
WOMAN: Beautiful, Loz!
892
00:42:45,560 --> 00:42:47,680
Oh, Lozzie!
893
00:42:47,680 --> 00:42:48,760
Killed it!
894
00:42:48,760 --> 00:42:51,200
Inside of
that beautiful little well,
895
00:42:51,200 --> 00:42:53,880
I've got
all those macerated strawberries,
896
00:42:53,880 --> 00:42:55,960
the ginger syrup, the lilly pillies,
897
00:42:55,960 --> 00:42:58,800
and on top,
that salted ginger crumb.
898
00:42:58,800 --> 00:43:01,440
It looks fantastic.
899
00:43:01,440 --> 00:43:03,440
Is that alright?
Beautiful, mate.
900
00:43:03,440 --> 00:43:04,960
Looks great.
How good!
901
00:43:04,960 --> 00:43:06,720
30 seconds!
902
00:43:06,720 --> 00:43:09,200
RUE: Come on, guys.
903
00:43:09,200 --> 00:43:11,840
Come on, Andy! Allez, allez, allez!
904
00:43:11,840 --> 00:43:13,120
THEO: Go, Andy!
905
00:43:16,120 --> 00:43:17,160
Beautiful.
906
00:43:17,160 --> 00:43:19,360
I tell you what,
I'm very pleased with that duck.
907
00:43:19,360 --> 00:43:21,960
Yeah. That's perfect.
Well done, Andy.
908
00:43:21,960 --> 00:43:23,160
Bravo!
909
00:43:24,320 --> 00:43:25,760
Beautiful presentation.
910
00:43:28,200 --> 00:43:30,320
Sing it with me, everybody! 10...
911
00:43:30,320 --> 00:43:31,600
ALL: Nine!
912
00:43:31,600 --> 00:43:33,560
Eight! Seven!
913
00:43:33,560 --> 00:43:34,840
Six!
914
00:43:34,840 --> 00:43:36,480
Five!
915
00:43:36,480 --> 00:43:38,560
Four! Three!
916
00:43:38,560 --> 00:43:40,400
Two! One!
917
00:43:40,400 --> 00:43:43,240
(CHEERING AND APPLAUSE)
Bravo! Bravo!
918
00:43:44,240 --> 00:43:45,440
Well done!
919
00:43:46,560 --> 00:43:47,800
So good.
920
00:43:47,800 --> 00:43:49,240
Well done, mate!
Well done.
921
00:43:52,720 --> 00:43:54,720
SOFIA: Well, today was
all about having fun.
922
00:43:54,720 --> 00:43:57,600
We'd like to taste your dish,
judges.
923
00:43:57,600 --> 00:43:59,080
(CHEERING AND APPLAUSE)
924
00:44:02,520 --> 00:44:03,520
Go, judges!
925
00:44:03,520 --> 00:44:05,200
Go, judges!
926
00:44:14,040 --> 00:44:16,200
What is the finished dish?
927
00:44:17,480 --> 00:44:19,960
So, we've got
a pan-roasted duck breast...
928
00:44:21,440 --> 00:44:23,960
..and a duck and ginger sauce.
929
00:44:25,400 --> 00:44:26,520
Jean-Christophe,
930
00:44:26,520 --> 00:44:28,480
is this dish you imagined
when you started?
931
00:44:29,520 --> 00:44:30,560
No.
932
00:44:30,560 --> 00:44:32,200
(ALL LAUGH)
933
00:44:32,200 --> 00:44:33,200
WOMAN: Oh! I love it!
934
00:44:54,600 --> 00:44:56,200
Guys, I have to...
935
00:44:56,200 --> 00:44:57,600
(LAUGHTER)
936
00:45:00,080 --> 00:45:01,240
Yes, Rutendo!
937
00:45:03,200 --> 00:45:05,600
For me, I feel like the longans cake
938
00:45:05,600 --> 00:45:07,800
gave like a sweetness to the dish.
939
00:45:07,800 --> 00:45:09,720
And you can taste the saltiness,
940
00:45:09,720 --> 00:45:11,120
a bit of ginger in the sauce.
941
00:45:11,120 --> 00:45:14,880
Like, you know,
everything was really well rounded.
942
00:45:14,880 --> 00:45:19,680
It feels like every
single one of you is on this plate,
943
00:45:19,680 --> 00:45:23,080
but in this beautiful,
harmonious way.
944
00:45:23,080 --> 00:45:25,320
You know, you've got
the French technique
945
00:45:25,320 --> 00:45:27,080
at the very, very base.
946
00:45:27,080 --> 00:45:29,920
Poh comes in there
with the Asian flavours,
947
00:45:29,920 --> 00:45:33,600
then Andy who just adds in
those little Australiana touches
948
00:45:33,600 --> 00:45:37,680
to create what is
just an absolute joy to eat.
949
00:45:37,680 --> 00:45:39,600
And importantly,
950
00:45:39,600 --> 00:45:42,560
the sauce was
just completely potent with ginger.
951
00:45:44,320 --> 00:45:46,240
THEO: The sauce is spot-on.
952
00:45:47,800 --> 00:45:49,120
I love it.
953
00:45:49,120 --> 00:45:51,960
There was one thing
that I have to say, though.
954
00:45:53,560 --> 00:45:55,720
The seasoning on the duck...
955
00:45:57,440 --> 00:46:00,800
..I did get two rock salts in mine
956
00:46:00,800 --> 00:46:03,640
and it's quite jarring.
957
00:46:03,640 --> 00:46:05,840
(LAUGHTER)
958
00:46:05,840 --> 00:46:07,640
Really big bits of salt.
959
00:46:08,760 --> 00:46:10,680
Really big bits of salt.
960
00:46:10,680 --> 00:46:12,800
Do you know where the exit door is?
961
00:46:12,800 --> 00:46:14,000
(LAUGHTER)
962
00:46:16,440 --> 00:46:19,680
Thank you, judges.
(CHEERING AND APPLAUSE)
963
00:46:19,680 --> 00:46:21,360
WOMAN: Well done!
964
00:46:24,040 --> 00:46:25,320
Contestants!
965
00:46:25,320 --> 00:46:27,160
(CHEERING AND APPLAUSE)
966
00:46:34,440 --> 00:46:36,800
Ooh!
967
00:46:36,800 --> 00:46:38,240
CALLUM: I think the dish looks
beautiful,
968
00:46:38,240 --> 00:46:40,080
and it certainly looks like
a Neapolitan ice-cream.
969
00:46:40,080 --> 00:46:42,560
But my question is,
is there enough ginger in there?
970
00:46:42,560 --> 00:46:44,960
I didn't get to taste it at the end
because I wasn't cooking,
971
00:46:44,960 --> 00:46:46,840
so I don't really know.
972
00:46:48,000 --> 00:46:49,400
But we'll have to wait and see.
973
00:47:01,280 --> 00:47:03,640
Laura, so what's
the finished dish today?
974
00:47:03,640 --> 00:47:07,680
So, this is
our native Neapolitan ice-cream.
975
00:47:09,000 --> 00:47:10,840
Callum, is this
the dish you envisioned
976
00:47:10,840 --> 00:47:12,120
when you set out today?
977
00:47:12,120 --> 00:47:13,360
Yeah, absolutely.
978
00:47:13,360 --> 00:47:15,360
I really wanted to...just
to cook a dish
979
00:47:15,360 --> 00:47:17,520
that didn't have
any rock salt in it!
980
00:47:17,520 --> 00:47:18,760
(LAUGHTER)
981
00:47:21,320 --> 00:47:23,400
Is there anything
that you guys are worried about?
982
00:47:23,400 --> 00:47:24,840
ANDY: Ginger!
983
00:47:24,840 --> 00:47:26,800
(LAUGHTER)
984
00:47:42,640 --> 00:47:44,480
DEPINDER: Oh, my God, Rue loves it.
985
00:47:44,480 --> 00:47:45,840
Hey, I'm doing my job.
986
00:47:45,840 --> 00:47:47,320
(LAUGHTER)
987
00:47:50,680 --> 00:47:52,080
MAN: Good work, Rue!
988
00:47:52,080 --> 00:47:53,760
Oh! Bless you!
989
00:47:53,760 --> 00:47:55,000
This ball...
990
00:47:56,840 --> 00:47:58,480
..it's like heaven.
991
00:48:00,360 --> 00:48:02,960
That nuttiness
that's in that chocolate ice-cream,
992
00:48:02,960 --> 00:48:05,760
it is just so good.
993
00:48:07,080 --> 00:48:09,800
The crumb, I was worried
that it would be too salty,
994
00:48:09,800 --> 00:48:13,200
but once you put it together,
it eats really well.
995
00:48:13,200 --> 00:48:14,240
The lilly pilly-strawberry,
996
00:48:14,240 --> 00:48:16,600
it just adds
this lovely, refreshing dimension.
997
00:48:16,600 --> 00:48:20,480
And then, with lemon verbena,
it is just divine,
998
00:48:20,480 --> 00:48:22,080
it is so creamy.
999
00:48:22,080 --> 00:48:25,120
And the chocolate is so rich.
1000
00:48:25,120 --> 00:48:27,200
It's like eating fudge.
It's incredible.
1001
00:48:28,520 --> 00:48:32,480
The way you've plated it up,
I think eats so well.
1002
00:48:32,480 --> 00:48:34,800
It's unbelievable.
Really, really good.
1003
00:48:35,880 --> 00:48:37,360
But...
1004
00:48:38,880 --> 00:48:40,840
..I just can't taste
that much ginger.
1005
00:48:40,840 --> 00:48:42,960
CONTESTANTS: Ooh.
1006
00:48:46,120 --> 00:48:47,160
Well done, guys.
1007
00:48:47,160 --> 00:48:49,160
(CHEERING AND APPLAUSE)
1008
00:48:51,840 --> 00:48:53,920
JEAN-CHRISTOPHE: Good job.
LAURA: Thank you.
1009
00:48:53,920 --> 00:48:54,960
ANDY: Well done, crew.
1010
00:48:58,560 --> 00:49:01,320
That was definitely
a relay of epic proportions.
1011
00:49:02,960 --> 00:49:04,360
Now we have a score to settle.
1012
00:49:06,560 --> 00:49:08,960
(LAUGHTER)
1013
00:49:08,960 --> 00:49:12,240
One team produced a dish
that was clearly cohesive...
1014
00:49:13,520 --> 00:49:15,000
..and fully loaded...
1015
00:49:16,400 --> 00:49:18,760
..with gingery goodness.
1016
00:49:18,760 --> 00:49:20,720
Congratulations, judges.
1017
00:49:26,760 --> 00:49:29,360
Jamie, Laura, Callum,
1018
00:49:29,360 --> 00:49:32,120
you've got a semifinal
to prepare for!
1019
00:49:32,120 --> 00:49:34,040
Yeah, baby!
Oh, yeah!
1020
00:49:34,040 --> 00:49:37,680
This is going to be one of the most
important service challenges
1021
00:49:37,680 --> 00:49:38,800
you have ever done.
1022
00:49:40,120 --> 00:49:41,600
We want you to go home
1023
00:49:41,600 --> 00:49:44,840
and think of a back-to-win worthy
three-course menu.
1024
00:49:45,960 --> 00:49:48,040
So, dream big, good night
1025
00:49:48,040 --> 00:49:50,600
and we'll see you very soon.
1026
00:49:50,600 --> 00:49:55,880
ANNOUNCER: Tomorrow night,
the stage is set.
1027
00:49:55,880 --> 00:49:57,760
CALLUM: It's a level playing field.
1028
00:49:57,760 --> 00:49:59,520
We're all cooking our own food.
1029
00:49:59,520 --> 00:50:01,320
So, there's a lot riding on this.
1030
00:50:02,920 --> 00:50:05,880
These three legends
1031
00:50:05,880 --> 00:50:07,760
who came back to win...
1032
00:50:08,840 --> 00:50:10,160
LAURA: My eyes have been on
1033
00:50:10,160 --> 00:50:11,680
that grand final since day one.
1034
00:50:11,680 --> 00:50:13,520
..are ready for
1035
00:50:13,520 --> 00:50:17,040
the service challenge of their lives.
1036
00:50:17,040 --> 00:50:18,520
JAMIE: I'm here to win.
1037
00:50:18,520 --> 00:50:20,760
I'm going to fight
until the very last plate.
71832
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