Original subtitles

ANNOUNCER: Previously on MasterChef Australia...

Give it up for Jane and Jimmy Barnes!

(ALL CHEER)

Maggie Beer!

..with incredible guests in the kitchen...

MAN: Maggie Beer's behind us, everyone. Act normal.

..home cooking was the true hero of the week.

Music and food are all things that feed the soul.

They put up dishes that blew the judges' minds.

WOMAN: Wow. It was dynamite.

Flavour, flavour, flavour.

OMG!

How did you do that?

POH: This is really exceptional.

But we had to say goodbye

to Megs and Jeff.

You will always be a Master-Jeff.

(ALL LAUGH)

Tonight,

we kick off Family Favourites Week

with one of the biggest viral sensations.

WOMAN: Are you ready for this? Another day, another cook.

Whoo-hoo. Hoo.

OK.

Alright, nothing. OK.

Well, not a mystery box.

Oh, there's a bench up front.

That looks like a MasterClass.

No, it looks like a follow-along.

No, not a follow-along. There's too many of us.

Oh, there's toast on a plate.

MAN: What's going on?

There's butter, and there's oil and pepper.

It's a breakfast thing.

Like the runny omelette. I've never made one.

Bro.

Oh, mate. MAN: Hey, babe.

Whoa! Where'd that come from?

What do you want for breakfast?

Oh, my God! No, you're joking. Andy Cooks.

100% recognise his voice straightaway.

That is, like, an iconic line.

Hey, babe. What do you want for breakfast?

(ALL CHEER AND LAUGH)

I love Andy Cooks.

Religiously watch his content on social media.

I'm dying. I'm dying.

(ALL CHEER AND LAUGH)

Andy Hearnden, from Andy Cooks. He's all over my social media.

Hey, babe. What do you want for lunch?

Hmm, beef kway teow.

Perfect. Whoo!

AARON: I love following along with some of his recipes,

I like some of his techniques.

And for my next trick.

He makes things so relatable and so approachable.

Not great if you're calorie counting,

but absolutely delicious.

(ALL CHEER)

How are you all?

So good to see you.

Congratulations for making it this far.

Thank you.

Who here loves breakfast?

Eggs -

one of the biggest tests that chefs get put through.

So, today, I'm going to show you three levels of eggs.

I'm going to start with a classic French omelette.

Does anyone know what makes a classic French omelette?

SOME: Eggs. Eggs.

(ALL LAUGH) That's a good start.

So, three eggs always.

We're going to crack them on a flat surface.

If we crack our eggs on a sharp surface,

we're going to increase the chance of eggshell.

Whisk it really well. We need it lovely and homogenous.

We want one even colour.

Foaming butter. It's not burnt yet. In go the eggs.

We need to start mixing and really vigorously.

Just like you're doing with a custard,

we're trying to bring the temperature of the mass of

the eggs up all at the same time.

GRACE: I make a French omelette for breakfast

pretty much every day.

We give it a tap. It's going to settle our eggs.

So, it's so, so cool to see how to do it properly.

Off the heat.

Release it from the sides.

Flip the edge over.

We roll it to the end.

And we're going to give it a tap,

and that's going to release that front edge.

And it should start to push the whole omelette

up the end a little bit.

Release it, flick it over.

And we're going to let it sit there and set.

Quick flip of the wrist and over it goes.

(SOME EXCLAIM)

'Cause we've got that seam underneath,

we need to make sure that we set that.

This is the French way of doing it.

So, we use a clean paper towel and we can shape it nicely.

More butter, so it's nice and glossy on the outside.

WOMAN: Oh, yeah.

And some fresh chives.

There we go. Classic French omelette.

(ALL CHEER)

GRACE: It's so cool to have an in-real-life masterclass

from Andy Hearnden.

He's a bit like the Gordon Ramsay of TikTok.

Alright, number two.

We're in Melbourne, the home of cafe culture.

I'm not sure if this dish was invented here,

but it was certainly...when I was cooking in cafes here,

it was everywhere and everyone was doing it.

It's called the tornado egg. Yeah.

We're using a higher temperature this time,

and it's gonna happen quickly.

Switch to a neutral-flavoured oil.

Pan's at the right temperature.

In the eggs go.

I am an egg person, and I love tornado eggs.

So, here's the trick.

We're going to bring the eggs back.

And then we start rolling them around,

and we chase them, or we go ahead with the raw egg.

Tornado in my head is turning.

Maybe it's an egg challenge.

SOME: Wow.

Chervil, the chef's favourite herb.

Tornado egg. Wow.

Whoo!

And finally, arguably one of the hardest egg dishes to pull off -

the omurice.

Oh! Pressure's on.

Get our rice ready,

and we'll get our demi-glace heating up.

We're looking for that same temperature

that we had in the French omelette.

Eggs go in.

Vigorously, we're trying to set that egg,

bring that temperature up at the same time.

A Japanese omelette, the omurice,

I'm like, "This is insane."

Like, there's so much technique.

Eggs are set.

Give it a tap. Five seconds.

And so many little things

a lot of people wouldn't think about.

Over she comes.

Flip. Let that set again.

We're gonna flip it one more time,

because we want this to be the surface of our omelette.

Bottom of the pan...

Wow. ..on our rice.

(ALL EXCLAIM)

Pressure's on.

(ALL LAUGH)

(ALL EXCLAIM)

DOT: It definitely makes me feel inspired.

Andy's got so much skill behind him,

but he's got the personality.

Maybe this is something I want to do after,

a little TikTok situation.

And that is three ways to cook amazing eggs.

(ALL CHEER)

Morning.

Hi. Andy, welcome back.

Good to see you. So good to see you.

Hello. Lovely to see you.

Andy. How are ya?

Give it up for superstar of food, Andy Hearnden!

(ALL CHEER)

Thank you so much for coming back

to visit us in the MasterChef kitchen.

It's so good to be back. You've been busy recently.

Awarded TikTok's Food Creator of the Year.

Ooh.

You now have over 16 million

combined followers and subscribers.

Everyone here follows Andy Cooks, right?

ALL: Yes.

Andy, you are definitely

one of the new superstars of food.

But the superstardom, it kind of happened overnight,

but you've been cooking for a long time.

Mate, I have. I've been cooking for a very long time,

over 25 years at this point.

I started in New Zealand a long time ago.

I was in London for a long time, and then now here in Australia.

Annabel, I don't even need to ask if you're a fan of Andy's.

You were losing it.

(LAUGHS)

Yeah, I actually went to your pop-up a couple of weeks ago...

Oh, awesome. Oh, wow.

..and I was, like, starstruck there.

But, like, next-level starstruck now.

What do you love about him?

I love how...like, how easy your videos are to, like, re-create.

Obviously they're not, because you are very skilled, um...

But, sorry, I didn't really do that very nicely.

(ALL LAUGH) Am I going red?

A little bit.

Aaron, how inspiring have chefs like Andy been to you?

So inspiring. Um, my whole cooking journey started

with videos and learning how to cook from there,

and a lot of the stuff that you put out there

makes it so easy to follow and actually pick up

where you might go wrong with certain things.

Can I say something?

I'm not good in social media, but one thing is sure

is every time I spot you doing something,

you are proper.

And I'm now trying to give you a compliment,

is down to simplicity, down to the line,

and very well done.

Thank you, Chef.

SOFIA: This week is all about family favourites.

So, babes, you didn't come here today

just to show us how to cook eggs, did you?

(ALL LAUGH)

That was so natural. (LAUGHS)

No, eggs are just a small part of the picture.

I am on a mission to find the best breakfasts

from all around the world.

For me, when it comes to breakfast,

family-style cooking done right always wins

over any of the restaurant foods.

You got 60 minutes to cook us your ultimate breakfast.

OK. It can be sweet or savoury.

We have given you an open pantry and garden, so go your hardest.

We're only tasting the 12 most appealing breakfasts.

And then, the four best breakfasts

will win immunity from the next elimination.

(ALL EXCLAIM) Plenty to play for.

GRACE: Four is nuts. (LAUGHS)

Hell, yeah.

What I'm really hoping for is that I leave today,

having tasted something I've never tasted before.

Your time starts now.

ANDY ALLEN: Let's go, come on!

(ALL CHATTER AND LAUGH)

Thank you, Lucy!

I'll get out of your way. Oh, my God, I think I need two.

Peanuts, peanuts, peanuts, peanuts...

Awesome! Let's go!

Andy Hearnden, aka Andy Cooks,

you have set the best challenge.

All this week, we're celebrating family cooking,

and I could not think of a better way to kick it off

than with breakfast.

Big-time. I think this one is actually a difficult one

because we want something creative, innovative,

with a breakfast.

Hold on. What do you eat for breakfast traditionally?

Well, a banana.

But it's the way he peels it!

You need to wake up your appetite.

Absolutely.

For me, it's really important

that these guys nail not only flavour, but texture.

I think it can be often forgotten in breakfast.

POH: Mm.

So they're gonna have to nail it,

particularly in front of you.

And they are gonna have to nail it

because we're only tasting 12 dishes.

Yes!

And then, from that, we're picking the top four

to be immune from the next elimination.

So, huge stuff on the line.

I really want to see some interesting cultural dishes,

because we've got quite a few different cultures in the mix.

Can't wait to see what they cook.

JEAN-CHRISTOPHE: This is gonna be super interesting.

SOFIA: Definitely.

Go, Vinnie! Go!

Good luck, honey. Thank you. You too, darl.

I had two double-yolkers in six eggs.

No way!

Emily! Are you gonna bring it culturally?

Not my culturally, but maybe your culturally.

Yeah? I'm making a bak kut teh.

Oh, my... Have you had bak kut teh before?

Never had it. Surely. Oh, you haven't?

No, no. You'll love it.

The translation is basically a meat bone tea.

OK.

So, I usually cook this when I'm really stressed on the weekend

and it's meant to rejuvenate you and make you feel good.

Yeah, cool.

Jackie!

Hi, Jackie! Yes.

How are we? I'm good. I'm good.

I love a really glutinous, sweet brekkie.

So I'm gonna do a crepe cake, actually,

with a kaya custard.

Um... How many layers?

Lots and lots and lots?

We're gonna try and get 20 layers.

Whoo-hoo! 20 layers, Jackie!

Yeah. I'm so excited about this.

Casper. Hey, Andy. How are you going?

Lovely to meet you. What are you making, mate?

I'm doing chicken and waffles. (GASPS)

A classic. Yeah, yeah.

So, trying to elevate it a bit - kimchi in the waffle.

Yeah.

Gochujang honey butter, Korean-style flavours.

That sounds pretty good.

This is a real wake-me-up one. Yeah. Yeah.

It'd mean the world for Andy to taste my food.

He's, like, an icon.

I watch him all the time. Um...

Always excited. I'm always excited.

I'm really proud of myself

for making a sandwich to get into the MasterChef kitchen.

But I want to show the judges

that I'm more than just a sandwich guy.

I've got fennel. I've got pancetta.

I love cooking with these flavours

from my Italian heritage.

So, I'm making a fried gnocchi hash brown

with a poached egg,

a pancetta hollandaise

and pickled fennel,

and a chive and wild garlic oil.

Being Italian, my nonna made gnocchi all the time.

So I thought, "I love this dough.

"Let's crumb it and season it and fry it."

Really hoping to put forward a dish

that Andy has never tried before

and, hopefully, get a shot at immunity.

Come on, Lydia. Come on, darling.

Come on. This is my top speed! (LAUGHS)

GRACE: Jackie, could I steal an egg?

Yeah. Is that alright?

Go for it.

You definitely have to have

a little bit of strategy behind your dish selection.

I saw big chef man up there, and I thought

big, bold, cheesy, savoury breakfast.

Today I'm gonna be making a stout bread Welsh rarebit.

It's like a fancy cheese on toast, basically.

It's like egg yolks, cream,

mix that all together with, like, a few spices.

And then you grate cheese on top of stout bread,

and it goes under the grill in the oven.

I'm also gonna make a Worcestershire sauce.

These are sort of boy flavours,

which is actually how I like to eat the most as well.

But I think 60 minutes is quite tight,

especially to make this stout bread,

so I really have to get my bread in the oven

before I do anything else.

I've gotta get my bread done in time,

and then the Welsh rarebit

really comes together quite quickly, the mixture.

the stout bread usually cooks in an hour

but, by halving the recipe,

I'm gonna try and cook it in 40.

That's on. Great.

Oh, my God!

Yes! It looks awesome!

(WHISTLES) Looks good!

It's the fastest I've ever done it.

ALYONA: Oh, my God. Stop it, Aaron.

(LAUGHS)

AARON: I think breakfast is one of those meals we forget about,

but it's actually quite important

and I only ever have good memories about breakfast.

It's like, whenever you have breakfast foods,

you're always happy.

There's nothing wrong with breakfast foods, you know?

I'm Malaysian, so I have roots there.

My parents are Malaysian Chinese,

so we eat a lot of congee, as Chinese,

and usually, yeah, we have congee for breakfast.

So, congee's generally a rice porridge

made with jasmine rice with some chicken stock.

Congee in itself, I think, is just really wet rice.

So... (LAUGHS)

And so I want to try and elevate that

to something that's MasterChef-worthy.

G'day, Aaron. Hey. How you going?

Good, mate. How are you? Good.

A bit nervous that you're here, but, you know, I'm good.

No, don't be nervous. Aaron, what would it mean

for Andy Cooks to taste your dish?

It would be unreal. I've watched so many of your videos.

For you to actually try one of my dishes would be insane.

I kind of want to live your life.

I want to go and be a chef. So...

What are you cooking, mate?

I'm trying to make a fish congee,

but I'm changing that up... Yes!

..with a bit of risotto rice.

Oh! Risotto rice?

Yeah.

I like the texture of the risotto rice

a bit more than just like overcooked rice.

But still al dente? Yeah.

We're only tasting 12 dishes. Yep.

Why am I gonna want to taste your dish?

Um, I think it's a bit different. Stands out.

Good luck. Thank you.

First when he said arborio, I was like,

"Isn't that...you're just doing Asian risotto?"

Yeah.

Whew.

It's a risk to substitute the rice with a risotto rice.

But I think, if I can get it right, and also elevate it

while keeping the soul of the dish,

I have a good chance.

ANDY ALLEN: Make it a breakfast

fit for the champion that is Andy Cooks!

You've got 45 minutes to go! Whoo!

I'm sure I'd have enough time

if I didn't have to run everywhere every three seconds.

Yeah, I know.

ANNABEL: Oh, eggs!

Never in a million years did I think

that I would be, like, going from

lying on my couch at home watching videos of Andy Cooks

to now, like, standing in the MasterChef kitchen

cooking in front of him.

Whew! OK.

I'm, like, a bit overstimulated by the fact that Andy's here,

so I'm just trying really hard to, like, lock in right now,

um, which is... I'm finding a bit tricky.

I have manifested this moment.

Oh, no!

Sorry. I just need to take a breath.

Bonjour. Good morning, Chef.

How are you? I'm well. I'm well.

I'm a bit... You are always very welcoming.

Beautiful smile. Oh, thank you.

So, I see scallops, I see prawns.

What are you doing? I'm gonna do a spaw... (LAUGHS)

I'm gonna do a prawn and scallop toast eggs Benedict

and then do an Asian twist on it -

so, with some gochujang and yuzu hollandaise.

Oh.

A little pickled salad with some fresh herbs

and some pickled shallots and chilli.

And then I'm making a prawn head oil to go around it as well.

And a poached egg. Wow.

You know, we're only tasting the top 12,

and out of the 12, only four... Mm-hm.

..will have a chance to get immunity.

I wanna be in that 12.

Yeah. I wanna be in that four.

I really want a top-four dish today,

but ultimately I just really want Andy to taste my food.

I'm gonna do that later. I'm gonna do my toast now.

So I need to focus.

Alright. Got that, got that.

Oh, I need cornflour.

Oh, my God.

ALITA: Ow, ow, that's hot.

That's hot!

I love breakfast.

Breakfast is so important in my family.

And I'm going to plate up something for the judges

that is something they've never seen before.

You're getting a, uh...

..cachanga with poached eggs,

which is a Peruvian style breakfast.

I love eating this. It's one of my favourite breakfasts.

My mum, she's Peruvian.

In Peru, we have so many amazing foods and flavours

that I'd love people to be exploring.

So I am pumped to be going with "my roots",

is what my abuelo says,

but with a little bit of a twist.

Hi, Alita. Hello.

What are you making? You're getting a cachanga.

ANDY: Oh.

Cachanga! Cachanga?

It's a Peruvian breakfast with...

OK. It's a fry bread -

I love fried things - with a whipped tahini yoghurt,

some poached eggs and 'nduja and chorizo,

a compound butter... That's exciting.

So this 'nduja... Yes.

One of my favourite ingredients. One of mine too.

It's not a Peruvian thing, is it?

No. So, I'm mixing it in with some chorizo

just to give it a little bit of heat.

Yeah, OK. It's pretty spicy. Yeah.

Yeah. Yeah, yeah.

Well, it's spicy, but it's also, like,

you just want to keep going back for more.

Yeah! (LAUGHS)

Like, when it's mixed with lemon and some garlic...

Yeah, yeah. ..it's just... (KISSES)

Alrighty. Yeah.

That's a lot. Good luck. Thank you.

'Nduja - it's a spreadable, sexy Italian sausage.

It's, like, spicy.

It's, like, a little bit capsicum-y.

It's pork.

It's just SO GOOD.

'Nduja.

BELINDA: Sounds like a dance - 'nduja.

It does, doesn't it?

Getting that balance right

between the chorizo and the 'nduja

is really, really critical,

'cause they're both very intense flavours.

I feel a lot of pressure

using an ingredient that is one of Andy's favourites,

but it's one of mine, so I think I can pull it off.

Cachanga! Cachanga! It's fun to say.

How are you, mate? Good, mate. How are you?

I'm good. What are you making?

I'm gonna do, like, hot honey zucchini fritters...

Yep.

..with, like, a sumac yoghurt... OK.

..a coriander oil,

and then, like, a few fresh herbs on top.

Why is this gonna be a standout, mate?

Because it's gonna look good and it's gonna taste even better.

Well, Luke, if there's one thing you don't lack, it's confidence.

(LAUGHS)

SOFIA: What's for breakfast?

Crepes - filled, folded and baked in the oven a little bit.

Oh, baked crepe. Yeah.

And we're going to stuff it with a basil and radicchio pesto

and a pear and gorgonzola sauce.

Flavour, texture, and just blow us away with this brekkie.

OK.

Aww!

Ah, my crepe technique could be better. (CHUCKLES)

Olaolu. Hello.

So, I'm doing moi moi with ogi.

Moi moi is, like, a steamed honey bean,

which I'm gonna do with lentils instead.

So that's in the oven, going...steaming.

I'm gonna serve that with a kind of chilli paste,

because it's Nigerian. ANDY: Yeah.

And then, like, a sweet, sour, like, corn porridge.

That sounds incredible. Yeah.

I've never had anything like that before,

so I'm super excited... Cool.

..to see what it looks like.

Let's hope I can pull it off. I'll do my best. (CHUCKLES)

DOT: Nice and thin.

The pressure point for me today is the filo pastry.

We've got 60 minutes.

Why have I decided to cook filo pastry for Andy Cooks?

Hello!

How are you? Good.

That's very pretty. Thank you.

I'm doing a Turkish breakfast... OK.

..with beautiful spiced Turkish lamb mince,

herb labneh,

um, and I'm just doing a filo Turkish...

..I'm calling it a crown.

Crown? Yeah.

'Cause, for me, it's the queen of all breakfasts.

OK. (LAUGHS) Beautiful.

The eyebrows were raised. I think he might be impressed.

Hopefully, he wants to taste my dish.

But there's definitely some competition.

Oh, God. We wanna taste all of ours.

Yeah. Literally.

ANDY ALLEN: That is... SOFIA: That smells really good!

Mate, this bench, just lighting me up.

I can't find hing.

Hing? Hing.

And desiccated coconut.

I feel really excited.

This week is all about family.

I really want to showcase the Indian flavours they love

and just go full-throttle.

I am making a South Indian breakfast.

It's called uttapam, which is a South Indian pancake.

It's something that's so close to my heart.

I've grown up eating these flavours.

And I remember my neighbour aunty,

she used to cook this breakfast for me.

So, growing up in Delhi,

I learnt a lot about food from my aunties and my nani.

My memory - the tang, the spice.

It shaped my way of cooking a lot.

Today, I've made aloo tikki.

This is something that I've grown up eating.

And now I am a mum of two beautiful twin girls.

It just gives me so much joy

to part those flavours and heritage.

Do you want this chutney? Yes.

A little bit? Yes.

They just love eating it.

Kanika! Hello! Hi!

OK, I've eaten many Indian breakfasts.

And, so, when I knew this challenge was coming,

I just wanted to know what you were cooking.

So, I am making uttapam.

It's a vegetable-topped, crispy South Indian pancake.

Oh!

And then, with that, I'm making two chutneys, with sambar.

The smell coming off,

like, the mustard and the onions and curry leaves...

Yes! I'm so excited.

This is what I've grown up eating.

Do you share this with your family?

Yes. My girls love uttapam.

So every time they say, "Mum, can you make me a pancake?"

I'm like, "Yes, but healthier version

"with a lot of vegetables."

Well, we are your family today and we can't wait.

Yeah, I want that experience.

Yeah. Good luck. You will. Thank you.

I start preparing the uttapam batter,

which generally takes overnight to ferment.

But I've only got 60 minutes,

so I've got a plan -

adding raw potato.

So, potato adds a lot of starchiness in the batter,

and it gives that crispiness and fluffy texture

that you get off that fermentation.

The texture to the uttapam is everything.

(EXHALES SHARPLY) Fingers crossed.

I want this dish to be tasted

'cause I want them to see what I have grown up eating

and what flavours I bring to the table.

BELLA: Um, I'm not an omelette kind of girl,

or poached eggs or any of that,

but I do love sweets for breakfast.

And, so, today, I'm going to give the judges eggs on toast,

but it will be a coconut and cardamom pannacotta

with a carrot gel.

What's for brekkie?! Yeah, what's for brekkie?

What do you normally cook the tribe?

We've done some Dutch babies.

Which is?

The big Yorkshire puddings in a pan...

BOTH: Oh! Got you, got you.

So, what I'm going for is a big bowl...

Yes! Not a baby.

Nah. Nah, nah. Not a baby, no.

A big...big boy. Yeah, yeah.

And I'm gonna go sweet. Nice.

Um, I'm gonna go a yoghurt lemon cheesecake filling.

I can see how the kids would love this.

Oh, yeah. Oh, yeah.

Jack, what are you doing?

An apple tarte Tatin, but I'm taking it a bit further.

Instead of rough puff, I'm doing it with a pancake -

like, a fluffy pancake mixture.

Can I let you know... Yes?

..I'm an expert in making tarte Tatin.

Oh, I knew... I love it.

Yeah. So be careful.

Good luck. Cheers. Thanks.

I am so excited, guys.

There's some really amazing breakfasts out there.

Yeah.

The place is already smelling incredible.

I think we've got all the 12 in our areas that we visited.

No, no, no, no, no, no. You don't. You can't.

That's impossible. Hold that judgement.

I think everyone's upped their game

because Andy Hearnden's in the house.

We have Kanika doing a South Indian breakfast.

She describes it as healthy Indian pancakes

because she gives it to her kids

and then she just loads it with vegies.

We have a Turkish eggs a la Dot...

'Aladotte'? ..using... A la Dot. Dot.

Oh, a la Dot, as in...

I'm like, "What's an aladotte?" Yeah. Nice.

Using lamb.

I'm excited about Aaron.

He's doing congee, but he's doing it with risotto rice.

Ah!

But it's more about how he's carrying himself.

Yes.

He seems to be very kind of switched on.

He's the chefiest contestant that we've got in here.

I need someone with muscles!

Aaron, I hate to be a pain.

Can you see if you can open that for me?

Yeah. Thank you.

There we go. Thank you, sweetheart.

No worries. I appreciate that very much.

I'm trying to make a fish congee, but with risotto rice.

I want the rice to be a bit creamier, a bit more textural.

Flavour is paramount in this dish,

so in the broth, I've got kombu, some bonito flakes

and shiitake mushrooms.

But also, I'm deciding to poach the fish in the broth itself

so that some of that flavour

will also, like, really absorb into that rice.

The congee needs to be packed full of umami,

packed full of flavour,

because otherwise it would just be a plate of goop.

(LAUGHS)

Trying to bring all of that to the fore.

We'll see how it goes.

Oh, God! It's nearly halfway through the cook

and I actually haven't done much.

I'm trying really hard to be able

to execute all of these elements

for my prawn and scallop toast eggs Benedict.

Phwoar! Far out.

And for some reason, it's just not really happening.

I still have every single element to do.

It smells amazing in here!

You have 30 minutes to go!

ANDY HEARNDEN: Let's go, guys.

Ooh! Shit.

I need to really motor

to get my hollandaise, my pickle done

and my egg poached, and my chilli oil.

I'm such a fan of Andy's

and I think it's, like, getting into my head.

I am not where I am meant to be.

I'm really rushed.

I feel stressed

and, like, a bit scared that I won't get everything done.

I'm really rushed.

I feel stressed

and, like, a bit scared that I won't get everything done.

30 minutes to go,

I am in full spiral mode

cooking my prawn and scallop toast eggs Benedict.

Aagh!

I basically need to do every single element.

I'm, um, just trying to get my prawn toast mixture done.

I'm smelling it and something's missing,

but I can't put my finger on it.

But I don't have time to continue to finesse this.

I just need to keep cracking on with my other elements.

Mixture done.

I'm not gonna give up.

I'm cooking for Andy Cooks.

I'm gonna keep punching through these tasks

and really, really hope

that I'm able to get everything on the plate in time.

CASPER: Yeah, feeling good.

I'm doing my whipped honey butter with gochujang now.

And then I've got my pickled daikon all done,

my waffles are...going.

Looking up there, I think it's enough time for the chicken.

I think we'll be good.

I'm here for a crepe count. They're pretty much there.

So, have we got a 20 stack?

We've got a 10 stack, which I'm gonna cut out into 20.

Oh! Very creative. I like that.

Yeah, exactly. Quick maths. Nice.

EMILY: Going OK.

So, at the moment, I have the pork

going in the pressure cooker for my bak kut teh.

I've got the shallots that are basically fried,

um, have... making a dipping sauce.

Got the rice ready to go in the pot.

Um, the goal is to make Andy Cooks feel

like he is enjoying a nice herbal soup.

But let's see what happens.

Just got the clock ticking at the moment.

Um, so trying to get as much done as I can.

ANDY ALLEN: (LAUGHS) Oh! HANNAH: Yes! It did it!

That's a beast of a Dutch baby.

That's a six-pounder! (LAUGHS)

Come on, guys! Get your breakfasts finished!

15 minutes to go!

Allez, allez!

Dear Lord.

Please look good on this plate.

VINNIE: Behind. Behind.

My potatoes are softened enough for my fried gnocchi hash brown.

And then I get my sauteed fennel and parmesan cheese

and mix into my gnocchi dough.

So right now, I'm just crumbing my gnocchi dough

before I fry it.

I've made gnocchi many, many times,

but I've never thought to do it as a hash brown.

I still have to make my chive and garlic oil

and make my hollandaise.

And poach my eggs.

And I've got about 15 minutes.

I'm feeling the pressure,

just realising that I'm not gonna have time

to get all my elements on this plate.

I just might have to skip out on that, uh, chive oil

and just garnish it with a bit of chives instead.

So, as long as I just get it all plated up,

I think we'll be good.

Andy Hearnden's looking for flavour, texture,

and for this ultimate breakfast to be delivered

at a high standard,

so I need to make sure I meet all those things.

You could be...

..the messiest one...

I know! ..out of this whole bunch.

I know! And that's saying something!

I know, I know.

I don't know how you do it at home.

Who cleans?

My husband. (LAUGHS) Oh, poor bugger! (LAUGHS)

He always tells me, "Ton-loads of spoons everywhere!"

(CHUCKLES)

So, I have boiled my sambar, tangy and spicy vegetables.

I've done my chutney.

And now I need to make uttapams.

So, the big risk here

is to get the texture of the uttapam right.

I need to get the crispiness at the bottom,

but on the top

it needs to have bubbles, which showcase the fermentation.

And it's looking really good.

Yes!

My potato experiment worked, which is amazing.

(LAUGHS)

I am feeling excited.

I wanna...

..present the...the flavours that I've grown up eating

to the judges,

and it is delicious!

Oh, my God.

I taste my chutney, and it's got that spiciness

that just kicks in your back and says, "Wake up!"

It's good morning.

I hope the judges like it.

How you going? All good, all good.

You?

It's definitely slipping away, the time.

I do have big dreams,

so I'm really pushing the limits of making a congee.

And I think, uh,

poached fish, it's looking pretty good.

And I'm tasting the broth.

I'm tasting a lot of the umami bombs I'm throwing in there -

flavour from the fish, and the kombu,

and I love the smokiness coming out of the bonito.

So now I really need that broth to absorb into that rice.

The rice just needs to cook a little bit longer

and then I think I'm in a good spot.

All my garnishes are ready. Fish is cooked.

It gives me a lot of confidence,

knowing that I'm quite grounded in my Asian roots.

I can call upon that in a space

where you can be a bit more experimental this time.

Getting immunity today would be insane.

It would be...you know, take a massive weight off my shoulders

and cement my place here as well.

Chef Andy, how did you come up with this idea, "Hey, babes"?

It's just what he does.

I don't think it was very deliberate, was it?

It was kind of by accident, I guess.

Yeah. Yeah, yeah.

I think it was just answering that...

Something tells me it happens all the time.

Yeah, it's, like, that question that happens

in every household every night, right?

Hey, babes! you've only got 10 minutes to go!

Come on, babes!

JEAN-CHRISTOPHE: Souffle? LUCY: Yes.

You're making souffles? Souffle pancakes.

(LAUGHS) Whew!

Wow. And with a smile like this, too, on top of that.

Um, next step - let's wash some lettuce.

Feeling really good.

I'm so happy with the mix for the top of the Welsh rarebit

and my Worcestershire sauce.

It's tasting really good.

It's pretty full-on, but that's how I like it.

Moment of truth -

it's time to get the stout bread out of the oven.

OK, let's get ready.

Hmm.

Damn it.

Hmm. Hmm.

I was hoping for a little bit more of a darker crust.

I'm a little worried it's a tiny bit under,

so I throw it back in the oven.

First thing I need to do is get the temp up, up, up, up, up.

I'm a little bit worried.

I don't have heaps of time once the bread comes out

to finish off the dish

and get it back under the grill with all the cheese on it.

If I don't get that done in time... (BLOWS RASPBERRY)

So I need to go! (LAUGHS)

Bring it home, everyone! Five minutes to go!

Allez!

Oh! It's tight.

Happy with that. (LAUGHS)

(CHUCKLES) Whoa!

Down to the wire.

On to cooking my prawn and scallop toast eggs Benedict.

I am under the pump.

My chilli oil's done. My hollandaise is done.

I just gotta do my pickle, fry my toast,

plate everything up...

Eh! That's all. That's all.

Oh, I nearly forgot my egg! Uh-oh.

My eggs aren't cooked.

It's just not where I wanna be, cooking for Andy Cooks today.

Oh, there's a double!

Do I poach a double egg, or do I...? Is that stupid?

Ultimately, I just really want Andy Cooks to taste my food,

but I actually don't think

I'm gonna get everything onto the plate.

Come on! Boil.

I'm gonna take them out at the last second.

Salt, salt, salt. Salt.

Where'd I put my salt?

Damn!

I call that a very good Dutch baby. (LAUGHS)

I'm really happy with all the elements.

I'm really happy with the flavours.

I'm really happy with the lift.

Blob on a little bit more cheesecake filling. (LAUGHS)

Technical terms right there.

Pretty stoked, to be honest.

Um, yeah, the pancake looks good. Pretty happy.

Caramel's working - I'm also adding

some miso in there as well,

just to liven it up a little bit.

I've got a panna cotta set, um, a carrot gel, a cake done.

I want it to look as close to eggs on toast as possible

without being eggs on toast.

So, we're really pushing it right now.

I am looking for my ultimate breakfast.

Three minutes to go! ANDY ALLEN: Let's go!

(JUDGES CLAP)

ALITA: I feel confident 'cause this is...

..these are flavours that I really love.

I'm feeling calm

and this is all going to come together on time.

The cachanga is looking sexy -

crispy on the outside,

pillowy and soft on the inside.

You've got that tangy of the yoghurt and the tahini.

You've got the cooked tomatoes, these beautiful poached eggs.

And then it's that chorizo and 'nduja compound butter.

Because I'm using such strong flavours

between the chorizo and the 'nduja,

I really hope that I've got this balance right.

It smells lovely, by the way.

We say, "Que rico huele."

A rico welly. Que...rico...

Que rico huele. Huele.

POH: Two minutes to go!

ANDY ALLEN: Come on!

I love Indian cooking and I love what I have grown up eating.

This is memory down... the lane for me.

I feel so much in control today.

I feel there's a very weird calmness in me,

saying, "You've got this in you. You can nail it."

It's like paying heritage to the aunty

who used to cook breakfast for me,

and she sees this, and if the judge says it tastes amazing,

then it'll be like my life has, like...

..I've achieved what I wanted.

For me, the presentation has to be there

because it is a huge risk

that the congee and arborio rice

won't actually look like a five-star dish.

I want my fish to be placed nicely along the outside

and just spooned over

with that beautiful, fragrant chilli oil.

I've got my enoki tuille as well,

to add some crunch and texture.

(SIGHS)

I feel like the flavour's there. The textures are there.

Yeah, just, hopefully, it's interesting enough

to get picked today.

Oh, yeah. We're on.

DOT: This is a breakfast I want to eat.

I love a Turkish breakfast.

It's got yoghurt. I've got a lot of protein.

It's got a lot of flavour.

I'm feeling good.

I'm very happy with my Turkish eggs, the lamb mince,

and the labneh is looking gorgeous.

I pull out my filo pastry crown.

Oh...

And it is broken.

Oh, my God.

Bloody hell.

Oh, my gosh.

So, no, it's not the queen of breakfast.

It's just the princess of breakfast today.

Got the salt? Sorry. It's over here.

ANDY ALLEN: Breakfast ready in 10...

ALL: 9, 8, 7,

6, 5, 4,

3, 2, 1...

That's it everybody! Well done!

Oh, my God, it looks like such a mess!

Did you get it? You done? Oh, my God.

Oh...

Good job? Happy? Good?

Happy. That's good.

How'd you go? I went very well.

It went well. I had to adapt, as you do in this kitchen.

I mean, I've tried to be a bit unique,

with the fried gnocchi dough.

So, um, I hope I get tasted.

The bread is really delicious.

I'm a little worried it's a tiny bit under,

but I'm hoping that it works out.

I'm desperate for Andy to try this.

It's sort of boy food, so I reckon he'll...

..he might put his hand up for it. (LAUGHS)

We've got Andy Cooks in the house,

looking for the ultimate breakfast.

We are looking for the top four dishes

to be immune from the next elimination.

First dish we'd like to taste...

..belongs to...

..Alita!

(APPLAUSE)

I have made you cachanga,

which is a Peruvian fried flatbread,

cherry tomatoes, whipped tahini, yoghurt,

chorizo and 'nduja compound butter,

with a salad on top.

Imagine if you were in a cafe and that landed in front of you.

I'd be happy. ANDY ALLEN: We don't need to.

You'd be like, "Chh-chh-chh."

Do you cook this for your family

or is it something that you've kind of shape-shifted a little?

So, in Peru, we have really delicious Andean bread.

Wow.

So, we go to little bakers and we buy something like this.

And this is my spin on it.

I hope that it takes it to the next level.

And you just get a really delicious

amalgamation of yum-ness.

Should we dive in? ANDY ALLEN: Yes.

Oh, there's an egg!

Oh! JEAN-CHRISTOPHE: Yeah.

Hopefully perfectly poached.

Surprise egg! Surprise!

Alita, I love that you brought us some Peruvian tradition.

A lot of people will abuse 'nduja and chorizo.

And you've used both.

But it's paid off 'cause it is absolutely delicious.

It is a banger. (LAUGHS) It's so good!

You've really subtly infused them through the sauce.

I saw you nursing that fried bread for quite a long time.

Like, really looking after it.

It is perfect. Its chewy, crunchy.

You've actually landed the eggs in really good spots.

Everyone's gotten a little bit of egg.

I love that.

And all those vibrant herbs, just super flavourful

and, like, seasoned to perfection.

Oh... Phew! OK, thanks.

Face-stuffingly sensational.

The bread is springy.

You're eating all of these herbs.

And I'm like, "Am I in Italy? Am I in the Mediterranean?

"Is this breakfast?"

I don't care, it's delicious.

ANDY HEARNDEN: The whole dish is beautifully balanced.

It's stunning. It's delicious.

It feels completely new and super familiar,

all at the same time. Mm.

It was an absolute genius move,

and it is definitely a dish that may be in the top four today.

Smashed it. Oh, yeah.

Thank you. (CHEERING AND APPLAUSE)

Well done. Well done.

ALITA: Putting up a dish that the judges love,

that is coming from my heart and my roots,

is really, really empowering for me.

Next up...

..Aaron! (CHEERING AND APPLAUSE)

I really pushed the boat out there today

to try and re-create a congee.

Not everyone will be happy that I used arborio rice for it.

It's a risk.

But, hopefully, the flavour delivers.

Alright, mate, what have you made us for breakfast?

Fish congee, using risotto rice,

a poached snapper,

an enoki mushroom tuille

and some chilli oil.

So, we asked for the ultimate breakfast.

Why does your mind go straight to congee?

I like congee 'cause it's comforting,

it's got good flavour, there's good umami.

But then you've also got some texture.

Usually, we'll have it with the Chinese doughnut.

One of the greatest ways to start the morning.

Usually, my mum will make it and my grandma.

So, we do eat it a lot.

Well, I'm really looking forward to tasting this.

Aaron...

The amount of flavour in a small bowl of rice porridge

is unbelievable.

(LAUGHS)

It's absolutely delicious.

The cook on the fish - perfect.

And the aromats - bang-on.

The texture from the crunchy stuff on the top is beautiful.

Well done. Stunning dish.

Thank you.

I love that you kept the fish separate

and poached that really delicately,

and you have injected so much depth into that congee.

It is really, really sophisticated.

You manage to elevate it but keep that comfort in the dish.

Having the talent and the nous to sub in the arborio rice,

that was smart.

Knowing that you could get that texture

and the gluten out of the rice

to create that, like, kind of starchy, glugginess

that you just wouldn't have been able to do

with any other rice in there. in the time frame that you had -

genius move.

You're really starting to flex now.

That is the right dish to cook today, mate, You've smashed it.

Thank you so much. Thank you.

(APPLAUSE)

Really clever. 'Cause, at first, when he said arborio,

I was like... "Why?"

Come on in, come on in, come on in.

The fact that he kept on mixing in intense stock

meant that the rice was just

immediately absorbing that intensity.

So, it allowed it to just keep concentrating.

That was clever. Killed it.

The next dish we'd like to taste is Emily's.

(APPLAUSE)

Here you go, babe. (LAUGHTER)

I have made a bak kut teh -

a meat bone tea.

Emily, I think you've done a really good job

of creating that really herbal, aromatic flavour.

ANDY HEARNDEN: It felt like a really nice home-cooked meal,

which I think was delicious.

Thank you so much.

(APPLAUSE)

ANDY ALLEN: Come on, Casper!

I've done Korean-inspired chicken and waffles.

SOFIA: Casper, this is your dish.

The batter on this Korean fried chicken,

it's so crispy and craggly.

It just worked so well. Thank you, all.

ANDY ALLEN: Jackie!

Grand Marnier crepe cake with a kaya custard.

Ohhh! This looks SO good!

POH: Jackie, really lovely crepes.

I love that you're combining

your Asian and your French heritage.

ANDY ALLEN: My only problem is I'm playing this game

of, like, "Where's the kaya?"

Either the orange is so powerful in it

or there's just not enough kaya in it.

Yeah.

(APPLAUSE)

Next dish we want to taste...

..is Vinnie.

ANDY ALLEN: Ohh! Gnocchi for breakfast!

(APPLAUSE)

Yeah, dude!

Wow.

Vinnie, show me your fingers.

SOFIA: Oh, mate!

It's been...that's two days of work.

Stop trying to pick up the lawnmower, mate.

You know how to close a piano?

(LAUGHTER)

Um, Vinnie, what have you made?

Uh, so, today, I've made a fried gnocchi eggs Benny, pretty much.

So, it's got a fried gnocchi dough on the bottom,

crispy pancetta around,

a poached egg,

and then it's got a pancetta hollandaise

with some pickled fennel on top.

OK, Vinnie, we're going to try your dish.

Can we suss out this egg?

Ohhh!

That's perfect. ANDY ALLEN: That is ripping.

Nice one.

Vinnie...what I like the most is your hash brown

as a gnocchi fried.

You can get the chewiness, the crispiness on the side.

I think that was very well done. Thank you.

Yeah, I love that you always have nods towards your heritage.

Um, I really like the gnocchi fritter.

I thought it was really nice and crispy and tender.

I think everything that you intended for, it has translated.

Egg was cooked perfectly.

I think the pancetta fat and the hollandaise

is really tasty,

but I think you needed a bit more acidity

to balance everything out,

'cause it was a little bit rich all the way through.

But, otherwise, a really lovely idea.

Thank you.

I really admire that you that you looked outside the box.

And I think that there's definitely

potential in the dish.

The egg was cooked perfectly.

And I think the pickled fennel was a really nice touch as well,

'cause it kind of cut through all the fattiness.

Thank you. Thank you very much. Thank you.

(APPLAUSE)

Well done, Vinnie.

High fives. Thank you.

Well done! Ohh! (LAUGHS)

The next dish we'd like to taste...

..is Annabel's.

(APPLAUSE)

I think I let the pressure of the kitchen get to me today.

Cooking for Andy Cooks, I was distracted.

I have no idea how this is going to go.

Don't make eye contact with him.

(JUDGES LAUGH)

What have you made for us today?

I've made a prawn and scallop toast eggs Benedict,

with an Asian twist -

prawn shell oil, pickled shallots with some herbs.

And then I've done a yuzu and gochujang hollandaise.

Whoa! That's a lot of work.

The poached egg was meant to be on the top,

but it has flopped to the side.

Shall we taste? Yeah.

OK.

How about we put that back there for a second?

Oh, thank you.

That egg looks a bit under.

SOFIA: That egg looks a bit under.

POH: Yeah. Oh...

A bit translucent.

Sorry.

I want to commend you for trying something

that I've definitely never seen before.

Prawn toast is one of my, like, favourite things.

But I think you're missing

the aromats inside the fast.

I fully have! I was meant to put garlic and ginger...

Yeah, so, there's no ginger. ..in there.

There's no spring onion.

And that's what really makes that dish.

Yeah, there's meant to be.

When something like this happens,

go back, rework the dish.

OK. Don't get down about it.

Yeah. Just, um, R&D it.

OK.

'Cause there's something really lovely there.

Alright. Thank you. Thanks, guys. Sorry.

(APPLAUSE)

(SPEAKS INDISTINCTLY)

OK. Brekkie's up, Bella!

For breakfast, you have a carrot and cardamom cake,

coconut and cardamom panna cotta

with a carrot and passionfruit gel.

ANDY ALLEN: I love the flavour of that yolk.

When you get hit with this, like cardamom,

passionfruit, like, carrot,

you just kind of, like... you don't expect it.

JEAN-CHRISTOPHE: Jack.

ANDY ALLEN: Holy mama.

SOFIA: Whoa! Wow!

I've done an apple tarte Tatin.

But instead of a rough puff, the fluffy pancake.

ANDY HEARNDEN: It's actually a fantastic concept.

The miso caramel was delicious.

The caramel on your apples

is right at the right level for me.

You managed to cook that pancake all the way through,

which is honestly a miracle.

I'd go back for seconds. Thanks, mate.

(APPLAUSE)

ANDY ALLEN: Next up, Hannah.

Hello!

Whoa-ho-ho!

This is a Dutch baby

with a lemon-yoghurt cheesecake filling.

ANDY HEARNDEN: Delicious.

I think the technique in the baby is perfect.

The balance is bang-on.

It's not overly sweet, which I think is very easy to do

in a dish like that.

Awesome. Thank you.

(APPLAUSE) Thanks, guys.

That was a Dutch family, mate!

(LAUGHS)

Next up...

..Dot.

(CHEERING AND APPLAUSE)

Hi, Dot.

Ooh, breakfast for a quarter of a person.

(LAUGHTER)

Dot, it's morning. We're in our jammies. What have you made us?

My version of Turkish eggs.

So, we have a mint and dill labneh

with a spiced lamb,

um, situation.

And then a poached egg.

Usually, I'd serve this with a beautiful homemade sourdough,

but we don't have that time today.

So, I've made a filo pastry...

..I'm gonna call it a tiara.

(LAUGHS)

It was gonna be a crown.

Hold on, hold on. But it's a tia... Yes.

It actually goes really well with your outfit.

Dot, you've got a wedding coming up in your future.

Very soon.

Is breakfast a big thing in your household?

Breakfast is a big thing.

We actually haven't even discussed that yet,

what we'd be eating on the day.

Um...

That's a great... I'm adding that to the to-do list.

Dot...

That's a tasty little situation.

Ooh!

I love that spiced lamb kind of, you know, tumbling mince texture

and the way you've cooked it all down with the spices,

it's gone almost jammy.

I also love that you've used the herb labneh as a base.

And by putting that filo in there,

the whole dish sort of represented,

like, a breakfast dip.

Dot, in a platonic way, I love you.

(OTHERS LAUGH)

I would love to move next door to yours,

and I really hope you're going to be

in one of those four top places.

Thank you.

Dot you always cook really thoughtfully

and everything on that plate had a place.

And I love that little crisp bread.

The way you tiara'd it was just a really nice way to present it.

Thank you.

My only gripe is that I would have loved

a piece of your sourdough to mop it up.

Yes. I'll give it to you another day.

(LAUGHTER)

Dot, I think you found your brekkie

for the morning after the wedding.

Thanks, guys. Nice work, Dot!

(APPLAUSE)

Next up...

..Kanika!

KANIKA: I feel so nervous.

My soul, my heart, is in this dish.

The Indian flavours and the spice

tastes exactly the way I have grown up eating.

But I'm hesitant if Andy and all the judges

will like it or not.

Today, I've made you uttapam,

an Indian pancake with coconut chutney,

garlic and tomato chutney, with sambar.

Why this dish on a day like today?

This is a breakfast that I've grown up eating.

I had an aunt who used to live right next to my house,

South Indian.

And every Sunday morning, she would whip up

the dosas and sambars and chutneys.

And I would be standing on her door every day, knocking,

saying, "Can I come in?"

And "I want to really have the breakfast."

I had a chat with her yesterday,

and I just felt like I want to give a tribute to her.

Oh, that's beautiful. Beautiful.

Now, has the tradition been passed on to your kids?

Do they come knocking and say, "Mum..."

They do. I have not holded back on my spices.

(GROANS) Let's go. Come on.

Andy, you're gonna be in trouble.

I just had, like, a fingernail, and it nearly made me cry.

This little red chutney is...

I just had, like, a fingernail, and it nearly made me cry.

Ah...

I'm hallucinating, but I love it.

(LAUGHTER) That is so good.

It's fiery, it's textural, it's earthy, it's rich,

but it's sour and sweet - it is everything.

It is alive. It wakes you up in the morning.

It is such a good breakfast!

My lips are burning.

(LAUGHS) All together, combined so well.

It's a treat.

When I was eating that, my skull was tingling.

(LAUGHTER)

You should be so proud of yourself.

Your auntie is going to be proud of you.

And we are so proud of you too. Thank you so much.

Food has an incredible way to bring back memories,

and I feel like I just got

all your incredible family memories on a plate.

It's such simple food, that's executed excellently.

Your chutneys are incredible.

But how you got that dough to ferment in 60 minutes,

I have no idea.

Congratulations.

Thank you so much, Andy. It means a lot, coming from you.

Thank you.

Nice work, Kanika!

Well done. Thank you.

Thank you.

I was genuinely blown away at the level of cookery today.

So, well done.

And I came here looking for something new.

(SNEEZES)

(LAUGHTER)

I asked for something new and you definitely delivered.

Let's give a big thanks to our special guest, Andy Hearnden.

ANDY ALLEN: Yeah-eah-eah!

(APPLAUSE)

It's clear that having Andy Cooks in the kitchen today

inspired you all to bring your A game.

We were looking for the top four dishes

to be safe from tomorrow's all-in elimination.

The first dish showed a lot of skill,

and the amount of flavour that was packed

into the humble...

..congee took it to another level.

Well done, Aaron!

(CHEERING AND APPLAUSE)

That was dish of the day!

(CHEERING)

The next dish is a breakfast I will travel for.

My lips are still burning.

Kanika!

(APPLAUSE)

This next dish, I would stuff my face with it any time.

It was cooked by...

..Alita!

(APPLAUSE)

This final dish...

..was a tasty little situation

Dot!

(CHEERING AND APPLAUSE)

Fantastic work.

Aaron, Kanika, Alita, Dot,

you are off tomorrow.

But I'm afraid, everyone else, you are up for elimination,

so please go and get some rest.

Well done and thank you.

Nice work, everybody!

(CHEERING AND APPLAUSE)

ANNOUNCER: Tomorrow night...

(CHEERING AND EXCLAMATIONS)

..with amazing time-saving hacks from our judges...

Et voila!

I've got two-ingredient yoghurt flatbreads.

..can they whip up a weeknight wonder...

There's always the doubts

in the back of your head,

especially on a black apron day.

I'm not sure what I've done wrong here.

..and get dinner on the table

in just 36 minutes?

This is do or die now.

I might run out of time here.

Captions by Red Bee Media