1 00:00:29,400 --> 00:00:31,840 AARON: Let's go again! ALITA: Let's do it. 2 00:00:31,840 --> 00:00:34,520 WOMAN: Oh! Oh! OK. 3 00:00:34,520 --> 00:00:36,840 Oh, my God. What's going on? 4 00:00:36,840 --> 00:00:39,320 Whose houses are these? What the hell? 5 00:00:39,320 --> 00:00:41,840 I see these four monitors. 6 00:00:41,840 --> 00:00:43,440 There's, like, four different kitchens. 7 00:00:44,760 --> 00:00:47,320 OK, this is interesting. Good luck, boys. 8 00:00:49,680 --> 00:00:51,280 WOMAN: Is this anybody's kitchen? 9 00:00:51,280 --> 00:00:54,720 What's going on? What is today's challenge? 10 00:00:54,720 --> 00:00:56,800 Oh, look at the little dog! 11 00:00:57,960 --> 00:01:00,920 I want that kitchen. Yeah, that one's gorge. 12 00:01:00,920 --> 00:01:02,320 I want that one, on the end. 13 00:01:02,320 --> 00:01:05,120 Doesn't really give too many clues. 14 00:01:05,120 --> 00:01:06,320 No, not at all. 15 00:01:06,320 --> 00:01:07,920 It's quite daunting, the first elimination. 16 00:01:07,920 --> 00:01:09,200 Yo. 17 00:01:09,200 --> 00:01:11,800 I feel like I've made so many strides already, 18 00:01:11,800 --> 00:01:13,480 in the short amount of time I've been here, 19 00:01:13,480 --> 00:01:14,840 so I want to stay as long as possible. 20 00:01:14,840 --> 00:01:17,200 Where's the fireplace? I'm nervous for the challenge. 21 00:01:17,200 --> 00:01:18,640 You know? Yeah. 22 00:01:18,640 --> 00:01:20,920 Lots of flour. Dumplings. 23 00:01:20,920 --> 00:01:22,560 (ALL EXCLAIM) 24 00:01:24,720 --> 00:01:25,920 Morning. 25 00:01:25,920 --> 00:01:29,520 GRACE: The frames start to play, and it's Sofia's first. 26 00:01:29,520 --> 00:01:31,120 Pretty. 27 00:01:31,120 --> 00:01:34,200 It's like a window into her home, which is really sweet. 28 00:01:35,040 --> 00:01:36,480 ALL: Oh! 29 00:01:39,320 --> 00:01:40,680 He's so tall! Yeah! 30 00:01:41,800 --> 00:01:44,120 I'm kind of expecting, like, a dog to walk into the thing now. 31 00:01:44,120 --> 00:01:45,160 I know. 32 00:01:48,400 --> 00:01:50,000 Aw! There we go. 33 00:01:50,000 --> 00:01:52,360 Oh, my God. This is a dog contest. 34 00:01:54,360 --> 00:01:56,640 BELLA: It's Sofia cooking with her partner. 35 00:01:56,640 --> 00:01:58,200 It seems super sweet 36 00:01:58,200 --> 00:02:00,640 and she seems so relaxed in the kitchen. 37 00:02:00,640 --> 00:02:04,400 Avocado smoked salmon, poached eggs? 38 00:02:04,400 --> 00:02:05,880 Yes, please. 39 00:02:05,880 --> 00:02:07,680 Wait. Breakfast? Maybe? 40 00:02:07,680 --> 00:02:09,320 Oh, no, I hate breakfast. 41 00:02:09,320 --> 00:02:10,880 I love breakfast. 42 00:02:12,240 --> 00:02:13,600 So, who's next? 43 00:02:13,600 --> 00:02:15,520 Oh! 44 00:02:16,280 --> 00:02:17,800 ANDY: Flatbreads, darling. 45 00:02:17,800 --> 00:02:21,880 I got some broad beans, little rocket kind of...and ricotta. 46 00:02:21,880 --> 00:02:23,520 That'll go on the base. 47 00:02:23,520 --> 00:02:27,680 Made, like, a...chilli oil. 48 00:02:27,680 --> 00:02:30,640 Then I see Andy. He's cooking for his wife. 49 00:02:30,640 --> 00:02:32,680 Zucchini flowers. 50 00:02:32,680 --> 00:02:34,360 That's not breakfast. 51 00:02:34,360 --> 00:02:36,800 Do you stretch it when it's on the paddle? 52 00:02:36,800 --> 00:02:38,880 No. Oh, so, that's the size? 53 00:02:38,880 --> 00:02:41,160 Yeah, I made little ones. Oh, cute! 54 00:02:41,160 --> 00:02:42,600 Boy, that kitchen's mad. 55 00:02:43,960 --> 00:02:45,960 Is the dog gonna move? (LAUGHS) 56 00:02:47,320 --> 00:02:49,440 Thank you! ALL: Oh! 57 00:02:51,360 --> 00:02:53,840 JEFF: Moon cakes...or something. 58 00:02:53,840 --> 00:02:56,200 They look like little sweets. Mochis? 59 00:02:56,200 --> 00:02:57,680 It's ang ku kueh. 60 00:03:01,120 --> 00:03:03,880 It's filled with mung beans and steamed. 61 00:03:03,880 --> 00:03:05,480 Oh! A sweet treat. 62 00:03:05,480 --> 00:03:07,040 Oh! Oh, my God. 63 00:03:07,040 --> 00:03:08,520 Aw! 64 00:03:11,520 --> 00:03:12,920 I miss my dogs. I miss my dog. 65 00:03:12,920 --> 00:03:14,920 Yeah, I just thought the same thing. 66 00:03:14,920 --> 00:03:16,920 Imagine if JC has a dog as well. 67 00:03:16,920 --> 00:03:18,240 Oh, my God. I'm ready. 68 00:03:19,240 --> 00:03:20,560 Fire's on. Oh! 69 00:03:20,560 --> 00:03:21,640 Hey! 70 00:03:24,120 --> 00:03:26,040 (SPEAKS FRENCH) Yeah? 71 00:03:26,040 --> 00:03:28,120 Yes, please! Thank you. OK, excellent. 72 00:03:28,120 --> 00:03:30,720 Excellent. Pick some more bread. 73 00:03:32,520 --> 00:03:34,160 Lovely tomato soup. 74 00:03:37,080 --> 00:03:39,240 Yum. Tomato soup. 75 00:03:40,320 --> 00:03:41,680 Hello. Are you alright? 76 00:03:41,680 --> 00:03:43,120 Oh. 77 00:03:44,000 --> 00:03:45,560 It looks like such a nice family. 78 00:03:46,400 --> 00:03:48,280 Oh! (LAUGHTER) 79 00:03:53,440 --> 00:03:55,200 EMILY: Absolutely loved seeing them in their element 80 00:03:55,200 --> 00:03:56,960 because it's a very different side of the judges 81 00:03:56,960 --> 00:03:58,120 we don't get to see. 82 00:03:58,120 --> 00:03:59,360 Now I'm wondering, 83 00:03:59,360 --> 00:04:02,080 "What is today's task and what do you want from us?" 84 00:04:02,080 --> 00:04:05,080 (CHEERING AND APPLAUSE) 85 00:04:10,800 --> 00:04:13,560 Did you enjoy a little sneaky peek into our homes? 86 00:04:13,560 --> 00:04:15,120 Yes! All the dogs! 87 00:04:16,840 --> 00:04:19,520 You've just seen a window into our homes. 88 00:04:19,520 --> 00:04:20,840 So today's challenge - 89 00:04:20,840 --> 00:04:22,920 we want to see a window into yours. 90 00:04:24,560 --> 00:04:25,920 We want to get to know you. 91 00:04:27,080 --> 00:04:29,240 So what better way to do that 92 00:04:29,240 --> 00:04:32,720 than create a dish that represents who you are at home? 93 00:04:33,480 --> 00:04:36,440 Your dish needs to be full of personality, 94 00:04:36,440 --> 00:04:39,160 and most importantly, heart, 95 00:04:39,160 --> 00:04:42,240 because home is where the heart is. 96 00:04:42,240 --> 00:04:45,360 Today, of all days, everything's on the line. 97 00:04:45,360 --> 00:04:47,240 You are literally coming to my house 98 00:04:47,240 --> 00:04:48,760 and I'm going to feed you some food. 99 00:04:48,760 --> 00:04:50,040 So it's super personal. 100 00:04:50,040 --> 00:04:51,880 You've got 75 minutes. 101 00:04:52,880 --> 00:04:55,320 The pantry and garden, they're both in play. 102 00:04:55,320 --> 00:04:56,560 Oh! Yes! 103 00:04:57,880 --> 00:05:00,200 Make us whatever you want. 104 00:05:00,200 --> 00:05:03,800 Just make us feel like we're eating at your place. 105 00:05:05,200 --> 00:05:08,000 Whoever cooks the bottom dish 106 00:05:08,000 --> 00:05:10,080 will be the first person going home. 107 00:05:12,600 --> 00:05:16,320 Your 75 minutes start now! 108 00:05:16,320 --> 00:05:17,520 Come on, everybody! 109 00:05:23,320 --> 00:05:24,960 Do you know where the scales are? 110 00:05:24,960 --> 00:05:26,240 Whoa! Sorry. 111 00:05:26,240 --> 00:05:28,840 Come on, guys, it's your first 75-minute cook. 112 00:05:28,840 --> 00:05:31,080 It will go in the blink of an eye. 113 00:05:31,080 --> 00:05:32,600 (CLATTERS) 114 00:05:32,600 --> 00:05:35,200 We want to know who you are at your home. 115 00:05:37,080 --> 00:05:38,360 We can do this. 116 00:05:39,720 --> 00:05:41,080 CASPER: Doing pasta, Vinnie? 117 00:05:41,080 --> 00:05:43,040 Gnocchi. Nice. 118 00:05:45,160 --> 00:05:46,760 EMILY: We only just got here, 119 00:05:46,760 --> 00:05:48,920 and it's already our first elimination. 120 00:05:48,920 --> 00:05:51,200 Whoa! The game is real. 121 00:05:51,200 --> 00:05:52,760 It's a make or break, 122 00:05:52,760 --> 00:05:54,280 and one person's definitely gonna break. 123 00:05:54,280 --> 00:05:56,200 Wok on. 124 00:05:56,200 --> 00:05:57,160 Hopefully, it's not me. 125 00:05:58,400 --> 00:06:03,000 I am making a beef noodle soup with homemade rice noodles. 126 00:06:03,000 --> 00:06:06,400 This is a dish that I actually made for my family. 127 00:06:06,400 --> 00:06:09,400 And then I went to Taiwan with my partner for the first time, 128 00:06:09,400 --> 00:06:11,040 and she fell in love with this dish. 129 00:06:11,040 --> 00:06:13,240 So I kind of made my own rendition of it. 130 00:06:13,240 --> 00:06:14,840 I cook this at least once a month, 131 00:06:14,840 --> 00:06:17,880 and that's because my partner keeps on asking for it. 132 00:06:17,880 --> 00:06:19,680 When you love someone, 133 00:06:19,680 --> 00:06:21,520 you give them a giant piece of meat. 134 00:06:22,360 --> 00:06:24,040 (LAUGHS) Is that...is that PG? 135 00:06:24,040 --> 00:06:25,880 Can I say that? 136 00:06:25,880 --> 00:06:27,000 I'm having issues. 137 00:06:28,600 --> 00:06:30,120 Oh, thank you so much. 138 00:06:30,120 --> 00:06:31,960 There we are. Thank you. 139 00:06:31,960 --> 00:06:33,520 Before I get the pressure cooker closed, 140 00:06:33,520 --> 00:06:35,960 I need to make sure I have enough aromatics 141 00:06:35,960 --> 00:06:38,320 to penetrate the meat and tenderise it. 142 00:06:39,160 --> 00:06:40,680 That beef better be tender. 143 00:06:42,120 --> 00:06:44,600 And that soup better be friggin' delicious. 144 00:06:44,600 --> 00:06:47,200 If not, my partner's gonna be pretty angry at me. 145 00:06:48,640 --> 00:06:50,120 Some good flavours over here. 146 00:06:50,120 --> 00:06:52,360 When I think of food from home, 147 00:06:52,360 --> 00:06:53,920 I immediately go to comfort food. 148 00:06:54,600 --> 00:06:58,080 As much as I love serving sweets to my parents, 149 00:06:58,080 --> 00:07:01,320 what they served me the most was the savoury dishes. 150 00:07:01,320 --> 00:07:03,160 Let's get me a duck. 151 00:07:03,160 --> 00:07:06,000 I'm thinking duck because growing up with my stepdad, 152 00:07:06,000 --> 00:07:08,160 he would make a lot of duck roast, 153 00:07:08,160 --> 00:07:10,480 and my mum would then do all the pancakes 154 00:07:10,480 --> 00:07:11,800 and the herbal soups on the side. 155 00:07:11,800 --> 00:07:14,520 But I have to butcher a whole duck. 156 00:07:14,520 --> 00:07:17,440 To get this done in 75 minutes, this is going to be a challenge. 157 00:07:17,440 --> 00:07:18,920 GRACE: A little bit longer. 158 00:07:23,120 --> 00:07:26,880 I am doing what my family call Holy Cow. 159 00:07:26,880 --> 00:07:30,480 So it's a piece of eye fillet that we crust in sugar. 160 00:07:30,480 --> 00:07:33,320 And then it's served with, like, a chilli and garlic sauce. 161 00:07:33,320 --> 00:07:35,800 I'm doing fries to go alongside it today. 162 00:07:37,680 --> 00:07:38,920 It's a bit legendary, 163 00:07:38,920 --> 00:07:40,680 so I'm hoping to do it some justice today. 164 00:07:41,760 --> 00:07:43,800 The way the eye fillet's cooked is a little bit unique, 165 00:07:43,800 --> 00:07:46,640 so I'm hoping that it doesn't freak them out too much. 166 00:07:46,640 --> 00:07:48,880 Grace. Hi! 167 00:07:48,880 --> 00:07:50,200 How are you? I'm great. 168 00:07:50,200 --> 00:07:51,280 How are you? What are you doing? 169 00:07:51,280 --> 00:07:54,200 I am doing what my family calls Holy Cow. 170 00:07:54,200 --> 00:07:55,800 It's sort of steak and chips. 171 00:07:55,800 --> 00:07:58,040 It is something that your family enjoy the most? 172 00:07:58,040 --> 00:08:01,200 This dish is like a symbol of celebration in my family. 173 00:08:02,040 --> 00:08:04,920 Happy New Year's, everyone! Look how cute this is. 174 00:08:04,920 --> 00:08:06,000 Nice. 175 00:08:06,000 --> 00:08:07,480 And not even just my family. 176 00:08:07,480 --> 00:08:09,760 It's become a symbol of celebration throughout, 177 00:08:09,760 --> 00:08:11,760 like, our whole friendship group. 178 00:08:11,760 --> 00:08:14,040 So what is the secret with your steak? 179 00:08:14,040 --> 00:08:16,080 So it's crusted in sugar 180 00:08:16,080 --> 00:08:18,600 and you hit it on the barbecue really hard. 181 00:08:18,600 --> 00:08:22,400 And then it rests in seven layers of foil for four hours. 182 00:08:23,520 --> 00:08:24,680 We haven't got four hours, 183 00:08:24,680 --> 00:08:26,520 which is why I'm reverse searing it first. 184 00:08:26,520 --> 00:08:27,760 Right. 185 00:08:27,760 --> 00:08:30,240 I'm learning, honestly. Good luck, yeah? 186 00:08:30,240 --> 00:08:31,320 Ooh! 187 00:08:33,840 --> 00:08:35,520 Jean-Christophe's really concerned. 188 00:08:35,520 --> 00:08:38,680 I think he's being kind. 189 00:08:38,680 --> 00:08:40,440 So now I'm like, "Ugh." 190 00:08:40,440 --> 00:08:43,040 But, um... no, I need to back myself. 191 00:08:43,040 --> 00:08:45,440 And I'm feeling good. I'm feeling good. 192 00:08:47,080 --> 00:08:51,800 Today, I'm making a potato curry and a semolina halwa. 193 00:08:51,800 --> 00:08:53,880 This dish just reminds me 194 00:08:53,880 --> 00:08:57,680 of my home and my ancestral cooking. 195 00:08:58,520 --> 00:09:00,600 I'm making jollof rice with chicken. 196 00:09:01,800 --> 00:09:03,640 You make a kind of rough blend 197 00:09:03,640 --> 00:09:05,960 with capsicum, tomato, onion, garlic. 198 00:09:05,960 --> 00:09:07,400 And then you cook the rice in that. 199 00:09:07,400 --> 00:09:10,000 The chicken, I'm gonna oven-bake it. 200 00:09:11,040 --> 00:09:12,560 Jollof rice is what you would make 201 00:09:12,560 --> 00:09:14,480 if you really wanted to show someone you love them, really. 202 00:09:17,920 --> 00:09:20,000 Sorry, there's a potato behind you. Don't trip over it. 203 00:09:22,480 --> 00:09:23,800 OK. 204 00:09:23,800 --> 00:09:26,640 I'm cooking, today, a gnocchi 205 00:09:26,640 --> 00:09:29,600 with a pork and 'nduja ragu. 206 00:09:29,600 --> 00:09:32,120 This is absolutely something I make for my loved ones. 207 00:09:32,120 --> 00:09:34,720 And gnocchi is actually a really good one to do with kids. 208 00:09:35,960 --> 00:09:37,680 Which is pressure cooker? 209 00:09:38,720 --> 00:09:40,920 Oh. Pressure cook. (CHUCKLES) 210 00:09:41,960 --> 00:09:43,200 Tell me what you're making. 211 00:09:43,200 --> 00:09:45,280 I'm making a vanilla-infused beef cheek. 212 00:09:45,280 --> 00:09:47,040 Ooh! Exciting. Yeah. 213 00:09:47,040 --> 00:09:50,880 With a parsnip mash and some asparagus. 214 00:09:50,880 --> 00:09:52,120 I love it. I make it at home. 215 00:09:52,120 --> 00:09:54,120 Whenever I go back to Canberra and visit my family 216 00:09:54,120 --> 00:09:55,120 and I make it for them. 217 00:09:55,120 --> 00:09:56,560 It's a really good meal to have 218 00:09:56,560 --> 00:09:58,200 for a little bit of a celebration. 219 00:10:00,000 --> 00:10:01,880 CASPER: Oh! Vinnie! 220 00:10:05,680 --> 00:10:08,120 VINNIE: So I'm making gnocchi. 221 00:10:08,920 --> 00:10:11,640 Gnocchi, you know, in our house, is always a big staple. 222 00:10:11,640 --> 00:10:14,240 Every night we go to my nonna's, or big lunches, 223 00:10:14,240 --> 00:10:16,240 there's always a big bowl of gnocchi there. 224 00:10:16,240 --> 00:10:18,400 (SPEAKS ITALIAN) 225 00:10:18,400 --> 00:10:21,320 Growing up, it's always been Italian cooking in my life. 226 00:10:21,320 --> 00:10:25,400 Both sides of my family, heavy on the Italian part 227 00:10:25,400 --> 00:10:27,240 and heavy on the rustic, I guess, too. 228 00:10:30,040 --> 00:10:32,040 But when I like to cook at home, 229 00:10:32,040 --> 00:10:34,240 I like to experiment with a few different flavours. 230 00:10:37,200 --> 00:10:38,680 Vinnie! Andy. 231 00:10:38,680 --> 00:10:40,160 What's cracking, mate? I'm making gnocchi today. 232 00:10:40,160 --> 00:10:41,160 Ooh, OK. 233 00:10:41,160 --> 00:10:42,560 And it's not just nonna's gnocchi. 234 00:10:42,560 --> 00:10:43,560 Yeah? 235 00:10:43,560 --> 00:10:45,200 So I've got a bit of beef in there, osso buco beef bones 236 00:10:45,200 --> 00:10:46,200 and stuff like that. 237 00:10:46,200 --> 00:10:47,440 So I'm trying to make, like, a bit of a ragu. 238 00:10:47,440 --> 00:10:48,320 Yep. 239 00:10:48,320 --> 00:10:49,920 And then I've got fresh tomatoes as well. 240 00:10:49,920 --> 00:10:51,360 So tinned tomatoes in there. Fresh ones here. 241 00:10:51,360 --> 00:10:52,600 Gonna mix it together. Yum. 242 00:10:52,600 --> 00:10:54,160 I also put a little bit of gochujang. 243 00:10:54,160 --> 00:10:55,640 Ooh! A little wild card. 244 00:10:55,640 --> 00:10:56,720 Spice it up a little bit, you know? 245 00:10:56,720 --> 00:10:58,000 What would the nonnas say to that, my man? 246 00:10:58,000 --> 00:10:59,040 Nonna wouldn't like that. 247 00:10:59,040 --> 00:11:00,600 But, you know, when you come to my house, 248 00:11:00,600 --> 00:11:01,600 I like to change it up. 249 00:11:01,600 --> 00:11:03,240 Have you ever served this to Nonna? 250 00:11:03,240 --> 00:11:05,120 No. She wouldn't... she wouldn't like it. 251 00:11:05,120 --> 00:11:08,880 And is that kind of the only non-traditional thing...? 252 00:11:08,880 --> 00:11:10,640 I'm gonna make, like, a parmesan crema. 253 00:11:10,640 --> 00:11:11,680 OK. 254 00:11:11,680 --> 00:11:13,840 And maybe a touch of yuzu in there. 255 00:11:13,840 --> 00:11:15,360 Whoa! 256 00:11:15,360 --> 00:11:16,560 That's what I like to cook. 257 00:11:16,560 --> 00:11:18,320 I like to cook a bit more experimental. 258 00:11:18,320 --> 00:11:19,760 You like to experiment with the classics. 259 00:11:19,760 --> 00:11:20,760 Yeah. 260 00:11:20,760 --> 00:11:22,760 You got gochujang... (LAUGHS) Yeah. 261 00:11:22,760 --> 00:11:24,080 ..and yuzu... Yep. 262 00:11:24,080 --> 00:11:26,320 ..in a gnocchi dish with a black apron on. 263 00:11:27,960 --> 00:11:30,240 Please make this work. (LAUGHS) I will. 264 00:11:33,040 --> 00:11:35,120 This is a bit risky to do in elimination. 265 00:11:36,880 --> 00:11:38,840 But if you're not going to show them what you're made of now, 266 00:11:38,840 --> 00:11:40,480 I feel like they'll never get to see it. 267 00:11:43,240 --> 00:11:45,880 There's a lot on the line, everyone. First elimination. 268 00:11:45,880 --> 00:11:47,760 You've only got 50 minutes to go! 269 00:11:53,400 --> 00:11:55,160 I'm so pumped for this. 270 00:11:55,160 --> 00:11:56,600 They're going to be cooking something 271 00:11:56,600 --> 00:11:58,240 that they're so comfortable with. 272 00:11:58,240 --> 00:11:59,880 'Cause this should be the one 273 00:11:59,880 --> 00:12:01,520 that they love to invite friends over 274 00:12:01,520 --> 00:12:03,640 or cook for their loved one. 275 00:12:03,640 --> 00:12:04,840 They should know this dish. 276 00:12:04,840 --> 00:12:07,000 JEAN-CHRISTOPHE: Today, the food is going to be incredible. 277 00:12:07,000 --> 00:12:08,000 Yeah. 278 00:12:08,000 --> 00:12:09,920 We're going to have so many great dishes to taste. 279 00:12:10,640 --> 00:12:13,440 POH: One of the dangers of doing a comfortable cook 280 00:12:13,440 --> 00:12:16,320 is if that dish is very familiar to you, 281 00:12:16,320 --> 00:12:18,960 sometimes you lose sight of 282 00:12:18,960 --> 00:12:22,080 whether it's complex enough to be in the competition. 283 00:12:23,240 --> 00:12:25,200 Oh, that smells so good! 284 00:12:25,200 --> 00:12:26,960 Does it smell alright? 285 00:12:26,960 --> 00:12:29,080 I'm starting to second-guess myself. 286 00:12:30,600 --> 00:12:33,880 Oh, should I check my steak? I mean, for God's sake. 287 00:12:33,880 --> 00:12:35,800 So today I am gonna cook 288 00:12:35,800 --> 00:12:38,240 what my family calls Holy Cow. 289 00:12:38,240 --> 00:12:41,480 So, 45 minutes to go, steaks come out of the oven. 290 00:12:42,840 --> 00:12:44,400 I'm rolling it in sugar, 291 00:12:44,400 --> 00:12:46,080 and I've chucked it on this cast iron 292 00:12:46,080 --> 00:12:47,520 that I've had on for pretty much the whole cook, 293 00:12:47,520 --> 00:12:49,040 so it's really, really, really hot. 294 00:12:49,600 --> 00:12:50,680 DOT: What is that? 295 00:12:50,680 --> 00:12:52,600 I'm gonna set the smoke alarm... Sorry, Dot. 296 00:12:52,600 --> 00:12:54,720 That's full-on going in your face. 297 00:12:55,880 --> 00:12:58,320 Of course, sugar going onto hot pan. 298 00:12:59,160 --> 00:13:00,920 HUGE plume of smoke. 299 00:13:02,040 --> 00:13:03,840 MAN: Something's burning. Is that me or you? 300 00:13:03,840 --> 00:13:05,840 Yeah, yeah. This is what happens. 301 00:13:05,840 --> 00:13:07,960 But usually you do it on a barbecue outside, 302 00:13:07,960 --> 00:13:09,400 so you're not, like, gassing the room. 303 00:13:10,520 --> 00:13:12,240 CASPER: Whoa! Far out. 304 00:13:13,280 --> 00:13:15,000 Sorry. This is so full-on. 305 00:13:18,840 --> 00:13:20,360 JEAN-CHRISTOPHE: What is that smell? 306 00:13:20,360 --> 00:13:22,880 Yeah, that smells...a bit burny. 307 00:13:22,880 --> 00:13:24,280 This is... 308 00:13:24,280 --> 00:13:26,680 You've come over at a time that's gonna freak you out. 309 00:13:27,360 --> 00:13:29,240 This is... I swear to you... 310 00:13:29,240 --> 00:13:30,920 ..this is what happens. Is this part of your dish? 311 00:13:30,920 --> 00:13:32,280 Yeah! 312 00:13:32,280 --> 00:13:33,440 Wow. 313 00:13:44,080 --> 00:13:45,480 Keep going, guys! 314 00:13:46,960 --> 00:13:49,960 Alright. Calm down and balance one sauce at a time. 315 00:13:51,080 --> 00:13:52,960 My bench is very messy. 316 00:13:57,600 --> 00:13:58,800 (GRACE COUGHS) 317 00:14:01,200 --> 00:14:04,040 I've just covered one of my eye fillet pieces in sugar. 318 00:14:04,040 --> 00:14:05,880 That's why there's so much smoke everywhere. 319 00:14:06,960 --> 00:14:09,400 To be honest, the burn is part of the flavour. 320 00:14:09,400 --> 00:14:11,880 I'm aiming for a rare cook. 321 00:14:11,880 --> 00:14:14,360 Rare, bordering on medium-rare. 322 00:14:14,360 --> 00:14:16,560 You roll it in foil and you leave it to rest. 323 00:14:18,560 --> 00:14:19,760 I feel like I've done something wrong, 324 00:14:19,760 --> 00:14:20,920 but I know it's not wrong. 325 00:14:20,920 --> 00:14:22,600 Like, it smelt normal, it looked normal. 326 00:14:22,600 --> 00:14:26,080 The little barbecue scraper was as black as it always is. 327 00:14:26,080 --> 00:14:27,320 Impossible to clean. 328 00:14:27,320 --> 00:14:29,400 So, um, I'm trying to back myself, 329 00:14:29,400 --> 00:14:31,320 even though everyone's, like, freaked out for some reason. 330 00:14:36,640 --> 00:14:39,480 BELLA: To be here, in the MasterChef kitchen, 331 00:14:39,480 --> 00:14:41,240 I am blown away. 332 00:14:41,240 --> 00:14:42,720 I want to be in this kitchen so bad. 333 00:14:42,720 --> 00:14:44,000 I'm not going home today. 334 00:14:44,000 --> 00:14:46,200 I have so much more to learn here. 335 00:14:47,480 --> 00:14:48,920 Hey, Bella. Hey! 336 00:14:48,920 --> 00:14:50,720 How you going? A bit stressed. 337 00:14:50,720 --> 00:14:52,840 There's a bit going on. There's a lot going on here. 338 00:14:52,840 --> 00:14:54,800 What are you doing? Assume a rough puff. 339 00:14:54,800 --> 00:14:55,840 Yes. Yes. 340 00:14:55,840 --> 00:14:58,200 I'm feeling nervous because I've never done a puff pastry 341 00:14:58,200 --> 00:15:00,160 in this short of a time before. 342 00:15:00,160 --> 00:15:01,320 What's the whole dish? 343 00:15:01,320 --> 00:15:02,720 Um, a mille-feuille today. 344 00:15:02,720 --> 00:15:04,280 Wow! 345 00:15:05,680 --> 00:15:07,400 Yes, if I can pull it off... 346 00:15:07,400 --> 00:15:08,960 If you can pull it off, 347 00:15:08,960 --> 00:15:10,480 there's no way you're going home. 348 00:15:10,480 --> 00:15:11,920 What else have you got going on? 349 00:15:11,920 --> 00:15:14,880 Hazelnut praline mousseline and a fennel Chantilly. 350 00:15:14,880 --> 00:15:16,920 All in 75 minutes. Yeah. 351 00:15:16,920 --> 00:15:18,400 Why are you putting so much pressure on yourself? 352 00:15:19,160 --> 00:15:21,840 Um, because this means a lot to me, and I don't want to go home. 353 00:15:21,840 --> 00:15:23,280 You want to give it your best shot. 354 00:15:23,280 --> 00:15:24,280 Yeah. 355 00:15:26,640 --> 00:15:27,760 Yeah, I really do. 356 00:15:28,880 --> 00:15:32,680 MasterChef has been my dream ever since I was nine years old. 357 00:15:33,360 --> 00:15:35,040 Baking is my niche. 358 00:15:35,040 --> 00:15:37,560 Any time there's a sweet that's needed, 359 00:15:37,560 --> 00:15:39,120 I'm always on stand-by. 360 00:15:41,320 --> 00:15:44,280 My mousseline is looking really good. 361 00:15:44,280 --> 00:15:45,960 The rough puff comes out of the blast freezer, 362 00:15:45,960 --> 00:15:47,280 straight in the oven. 363 00:15:47,280 --> 00:15:48,880 I crank the oven temperature up 364 00:15:48,880 --> 00:15:52,080 to get it as brown as fast as possible. 365 00:15:52,080 --> 00:15:55,040 Make sure your dish takes us to your home. 366 00:15:55,040 --> 00:15:57,560 You have 30 minutes to go. 367 00:15:57,560 --> 00:16:00,200 (SHOUTING AND APPLAUSE) 368 00:16:07,120 --> 00:16:08,600 OK, that looks good. 369 00:16:10,000 --> 00:16:11,560 Alita. Hi. 370 00:16:11,560 --> 00:16:13,440 Are we getting some Latina flavours? 371 00:16:13,440 --> 00:16:14,760 You're actually not. OK. 372 00:16:14,760 --> 00:16:16,680 I'm going very English today. Tell me more. 373 00:16:16,680 --> 00:16:19,920 So you're going to get a deconstructed apple crumble 374 00:16:19,920 --> 00:16:22,960 and get an Earl Grey caramel ice-cream. 375 00:16:22,960 --> 00:16:26,360 My family have apple pie competitions. 376 00:16:26,360 --> 00:16:27,520 OK. Yeah. 377 00:16:27,520 --> 00:16:29,080 So it's like it's a serious thing, 378 00:16:29,080 --> 00:16:30,760 so I really can't mess this up. 379 00:16:32,680 --> 00:16:34,560 Gotta hope that's enough filling. 380 00:16:35,240 --> 00:16:36,680 Tell us, what are you cooking? 381 00:16:36,680 --> 00:16:40,720 I'm going to make a spanakopita stuffed manti, 382 00:16:40,720 --> 00:16:44,960 with a charred tomato oil and a yoghurt and dill dressing. 383 00:16:44,960 --> 00:16:47,400 Are you in your element? I am in my element. 384 00:16:47,400 --> 00:16:48,400 Tell me what you're making. 385 00:16:48,400 --> 00:16:50,400 I am making my Sunday brunch for you. 386 00:16:50,400 --> 00:16:51,640 Yeah? 387 00:16:51,640 --> 00:16:55,480 Which is what I have grown up eating in my home. 388 00:16:55,480 --> 00:16:57,640 So it's potato curry. Yes. 389 00:16:57,640 --> 00:16:59,480 And on the side, pumpkin chutney. 390 00:16:59,480 --> 00:17:00,720 That's going to be infused 391 00:17:00,720 --> 00:17:02,520 with a lot of spices and jaggery. 392 00:17:02,520 --> 00:17:04,960 So it's all vegetarian. All vegetarian. 393 00:17:04,960 --> 00:17:07,760 Well, you know what the stakes are today, so go hard. 394 00:17:07,760 --> 00:17:08,840 I will. Good luck. 395 00:17:08,840 --> 00:17:10,160 Thank you so much. Thank you. 396 00:17:10,160 --> 00:17:11,560 You good, Miin? 397 00:17:11,560 --> 00:17:14,000 Uh, yeah, I'm alright. Should be getting there. 398 00:17:14,000 --> 00:17:15,640 Rice is boiling. That's good. 399 00:17:16,480 --> 00:17:18,120 ANDY: What is this one that you're cooking today? 400 00:17:18,120 --> 00:17:19,920 Today I'm cooking... I am poaching. 401 00:17:19,920 --> 00:17:22,040 OK. So a spiced coconut chicken. 402 00:17:22,040 --> 00:17:24,160 I'm gonna serve it with some nasi ulam, 403 00:17:24,160 --> 00:17:25,360 which is a herbed rice. 404 00:17:25,360 --> 00:17:27,880 It is something you can't really find in Melbourne. 405 00:17:27,880 --> 00:17:28,880 Yep. 406 00:17:28,880 --> 00:17:30,680 So it's something that I'd have to cook myself 407 00:17:30,680 --> 00:17:32,800 to be able to... be able to enjoy it. 408 00:17:32,800 --> 00:17:33,840 Oh, man. 409 00:17:33,840 --> 00:17:35,080 If you can't find in Melbourne, 410 00:17:35,080 --> 00:17:36,840 I am looking forward to this one. 411 00:17:36,840 --> 00:17:39,000 Multi-tasking at its finest. It's on. 412 00:17:39,000 --> 00:17:40,960 Home cooking at its best. What can't you do? 413 00:17:42,160 --> 00:17:44,080 Annabel, what is the plan? 414 00:17:44,080 --> 00:17:47,440 I'm doing a miso caramel banoffee pie. 415 00:17:47,440 --> 00:17:49,440 Ooh-la-loo-la-loo! Are you sure? 416 00:17:49,440 --> 00:17:50,440 I am sure. 417 00:17:50,440 --> 00:17:51,640 Why? Miso? 418 00:17:51,640 --> 00:17:53,280 Miso and caramel. (WHISTLES) 419 00:17:54,320 --> 00:17:57,920 So are you...comfortable with that dish? 420 00:17:57,920 --> 00:17:59,240 I am very comfortable. 421 00:17:59,240 --> 00:18:01,000 Have you pleased many of your family members? 422 00:18:01,000 --> 00:18:02,760 Yeah. I've made this plenty of times. 423 00:18:02,760 --> 00:18:04,040 The only thing is, I've never made it 424 00:18:04,040 --> 00:18:05,120 without a recipe in front of me. 425 00:18:05,120 --> 00:18:08,040 What happen if the miso overtake or overpower? 426 00:18:08,040 --> 00:18:09,680 I'll make sure that doesn't happen. 427 00:18:10,960 --> 00:18:12,600 Smooth is fast and fast is smooth. 428 00:18:13,600 --> 00:18:15,160 We're just at home cooking for ourselves. 429 00:18:15,160 --> 00:18:16,600 Yeah, big-time. 430 00:18:16,600 --> 00:18:18,240 Alright. So... 431 00:18:20,440 --> 00:18:22,320 Today I am doing a little feast. 432 00:18:22,320 --> 00:18:23,920 I love when people come to my home 433 00:18:23,920 --> 00:18:25,320 and I can just give them all sorts of flavours. 434 00:18:26,680 --> 00:18:27,920 We've got some prawns today. 435 00:18:28,640 --> 00:18:30,560 I'm going to grill them. 436 00:18:30,560 --> 00:18:33,040 Got some crostinis happening with some prosciutto, 437 00:18:33,040 --> 00:18:34,840 some whipped fetta, and then we're gonna have 438 00:18:34,840 --> 00:18:36,200 some crispy potatoes. 439 00:18:37,000 --> 00:18:38,080 We live right at the water. 440 00:18:38,080 --> 00:18:39,600 So I see the trawlers go out every morning 441 00:18:39,600 --> 00:18:41,440 and pretty much always thinking of prawns. 442 00:18:41,440 --> 00:18:42,960 So I had to do prawns today. No brainer. 443 00:18:44,440 --> 00:18:46,280 MAN: It seems like the right amount of salt. 444 00:18:46,280 --> 00:18:47,560 (SINGS) 445 00:18:47,560 --> 00:18:48,640 446 00:18:50,560 --> 00:18:54,000 A little hidden talent about me is that I am a singer. 447 00:18:54,000 --> 00:18:56,520 So I went to the Queensland Conservatorium of Music 448 00:18:56,520 --> 00:18:57,840 for jazz. 449 00:18:57,840 --> 00:19:00,080 450 00:19:00,080 --> 00:19:02,240 my whole life. 451 00:19:03,200 --> 00:19:05,680 I absolutely love singing and cooking at the same time. 452 00:19:05,680 --> 00:19:07,160 It's what I do. 453 00:19:07,160 --> 00:19:10,840 My food dream is to have a small, intimate restaurant, 454 00:19:10,840 --> 00:19:12,400 have live music. 455 00:19:12,400 --> 00:19:13,720 I love feeding people 456 00:19:13,720 --> 00:19:15,560 and I just love seeing the look on people's faces 457 00:19:15,560 --> 00:19:17,440 when they can enjoy the food that you've created. 458 00:19:18,400 --> 00:19:20,400 Main pressure points will just be timing, I guess. 459 00:19:20,400 --> 00:19:21,640 I've just got a lot of things going on 460 00:19:21,640 --> 00:19:23,080 and they all require different times. 461 00:19:23,800 --> 00:19:25,360 Oven needs to be at different temperatures 462 00:19:25,360 --> 00:19:26,600 for different things. 463 00:19:26,600 --> 00:19:29,440 And then I'm going to also be using the same oven as a grill 464 00:19:29,440 --> 00:19:30,520 for the prawns. 465 00:19:30,520 --> 00:19:32,120 Just put this in there. 466 00:19:32,120 --> 00:19:35,160 I just need to make sure I focus on everything. 467 00:19:35,160 --> 00:19:36,800 I want to stay in the competition 468 00:19:36,800 --> 00:19:38,400 more than life itself. 469 00:19:38,400 --> 00:19:40,680 It's what I've dreamed of my whole life. 470 00:19:40,680 --> 00:19:42,400 So I'm really not wanting to go home today. 471 00:19:52,360 --> 00:19:53,840 Nice! 472 00:19:53,840 --> 00:19:55,080 What?! 473 00:19:55,080 --> 00:19:56,200 Brah! 474 00:19:57,120 --> 00:19:58,000 Oops. 475 00:20:02,480 --> 00:20:03,880 Hi, Jackie. Hi, Poh. 476 00:20:03,880 --> 00:20:05,000 Tell me what you're making. 477 00:20:05,000 --> 00:20:07,920 I'm gonna do a Chinese shallot pancake 478 00:20:07,920 --> 00:20:10,080 with a roasted duck breast on top. 479 00:20:10,080 --> 00:20:11,120 Oh, wow. Yep. 480 00:20:11,120 --> 00:20:12,600 That's ambitious. Yeah. 481 00:20:12,600 --> 00:20:14,640 So how do you want to cook the duck? 482 00:20:14,640 --> 00:20:17,480 I want to pan fry the skin of the duck breast. 483 00:20:17,480 --> 00:20:19,560 Roast it really nicely through, very minimal seasoning, 484 00:20:19,560 --> 00:20:21,080 'cause I will be adding a lot of other 485 00:20:21,080 --> 00:20:22,640 more Asian flavours and sauces to it. 486 00:20:22,640 --> 00:20:23,920 OK. Yeah. 487 00:20:23,920 --> 00:20:26,440 OK. So what for you are going to be the pressure points today? 488 00:20:26,440 --> 00:20:27,760 Absolutely the cook on the duck 489 00:20:27,760 --> 00:20:30,600 and making sure I can get all the elements done in time. 490 00:20:30,600 --> 00:20:32,440 Of course, today someone is going home, 491 00:20:32,440 --> 00:20:34,320 so you want to make sure you nail every element. 492 00:20:34,320 --> 00:20:35,720 Yes. Absolutely. Alright, good luck. 493 00:20:35,720 --> 00:20:37,040 Thanks, Poh. 494 00:20:38,040 --> 00:20:39,600 I am so crunched on time. 495 00:20:40,960 --> 00:20:43,280 I have a lot to do, as always. 496 00:20:44,440 --> 00:20:46,040 So I'm really trying to get the shallots 497 00:20:46,040 --> 00:20:47,200 for my pancakes chopped 498 00:20:47,200 --> 00:20:48,360 as soon as I can. 499 00:20:49,760 --> 00:20:51,040 Ooh. 500 00:20:51,640 --> 00:20:52,960 Oh. OK. 501 00:20:52,960 --> 00:20:54,960 And...I've cut my finger. 502 00:20:54,960 --> 00:20:56,160 Yeah. Is it from the knife? 503 00:20:56,160 --> 00:20:57,520 Yeah. Is it deep? 504 00:20:57,520 --> 00:20:59,560 Ah, yeah. That's OK. 505 00:20:59,560 --> 00:21:01,680 I'll put another one around it and give you a finger glove. 506 00:21:01,680 --> 00:21:03,400 Alright? Yeah, OK. Cool. Thanks. 507 00:21:03,920 --> 00:21:05,200 The time is just ticking. 508 00:21:06,640 --> 00:21:08,960 I've got to get these shallot pancakes done. 509 00:21:10,080 --> 00:21:11,880 I've got to get the duck on the pan. 510 00:21:11,880 --> 00:21:13,440 You must have cut it pretty good, huh? 511 00:21:13,440 --> 00:21:14,440 Yeah. 512 00:21:14,440 --> 00:21:16,160 I'm definitely really overwhelmed right now. 513 00:21:16,960 --> 00:21:19,640 This feels like I've made a huge mistake, 514 00:21:19,640 --> 00:21:21,680 and it really could cost me. 515 00:21:29,680 --> 00:21:31,840 CASPER: You alright, Jackie? Just nicked yourself? 516 00:21:31,840 --> 00:21:33,000 Yeah. 517 00:21:34,520 --> 00:21:35,960 Oh, my God. 518 00:21:40,080 --> 00:21:41,480 I think I'm OK for time. 519 00:21:41,480 --> 00:21:43,120 I'm making ayam percik, 520 00:21:43,120 --> 00:21:45,120 which is a spiced coconut chicken. 521 00:21:45,120 --> 00:21:46,800 My pickles are ready. 522 00:21:46,800 --> 00:21:48,440 Chicken, I just gotta sear it 523 00:21:48,440 --> 00:21:50,600 and get a nice char on it and cook it through. 524 00:21:50,600 --> 00:21:51,920 I poached it already, 525 00:21:51,920 --> 00:21:53,920 so it's just finishing it now on the grill. 526 00:21:56,800 --> 00:21:59,200 OK, we're gonna get this... 527 00:21:59,200 --> 00:22:00,240 ..straight on. 528 00:22:00,960 --> 00:22:02,240 Great. 529 00:22:04,480 --> 00:22:06,640 Are you doing sweet, Annabel? Yeah. 530 00:22:06,640 --> 00:22:08,400 Nice. Miso banoffee pie. 531 00:22:08,400 --> 00:22:09,560 Oh, yum! 532 00:22:09,560 --> 00:22:12,040 If anyone's, like, I don't know, had a rough time 533 00:22:12,040 --> 00:22:14,040 or if anyone's leaving at work, then I'll bring this in. 534 00:22:14,800 --> 00:22:16,680 BELINDA: 10 minutes to go on the pressure cooker 535 00:22:16,680 --> 00:22:19,600 for my vanilla-infused beef cheek. 536 00:22:19,600 --> 00:22:21,880 I've got the oil on for my parsnip crisps. 537 00:22:21,880 --> 00:22:23,720 Got the butter ready, got my asparagus ready, 538 00:22:23,720 --> 00:22:25,320 got my parsnip puree ready. 539 00:22:25,320 --> 00:22:27,200 It's just... we're waiting on that. 540 00:22:27,800 --> 00:22:30,160 Black apron. We'll see. (LAUGHS) 541 00:22:31,760 --> 00:22:33,400 VINNIE: I still need to make my gnocchi. 542 00:22:33,400 --> 00:22:35,480 Potato is taking a long time, so... 543 00:22:35,480 --> 00:22:37,920 And I'm just waiting for that pressure cooker to finish 544 00:22:37,920 --> 00:22:39,840 so I can actually finish off my sauce. 545 00:22:39,840 --> 00:22:41,760 I'm usually pretty quick with making gnocchi. 546 00:22:41,760 --> 00:22:43,480 I can do it in about 15 minutes. 547 00:22:43,480 --> 00:22:46,280 Ah, need... Da-da-da-da-da. 548 00:22:47,680 --> 00:22:50,440 So I got the beef going in the pressure cooker 549 00:22:50,440 --> 00:22:52,360 for my beef noodle soup. 550 00:22:53,640 --> 00:22:55,520 Then basically what I'm trying to do now 551 00:22:55,520 --> 00:22:57,240 is make the rice noodles. 552 00:22:58,080 --> 00:23:00,560 I need them to be perfect. 553 00:23:07,120 --> 00:23:08,360 Alright, cool. 554 00:23:09,440 --> 00:23:12,040 The sheet looked absolutely fantastic. 555 00:23:12,040 --> 00:23:13,800 Then basically I cut it up... 556 00:23:15,920 --> 00:23:18,240 ..and then I have to quickly blanch them. 557 00:23:20,600 --> 00:23:21,600 Hope. 558 00:23:22,960 --> 00:23:24,720 It's time to check on the beef. 559 00:23:26,120 --> 00:23:28,200 The beef ribs are perfectly tender. 560 00:23:28,200 --> 00:23:31,360 The meat is... (KISSES) ..chef's kiss. 561 00:23:31,960 --> 00:23:35,440 Looking down, that soup looks beautiful on top. 562 00:23:35,440 --> 00:23:37,240 Yes. Alright. 563 00:23:37,240 --> 00:23:40,200 That oil looks absolutely fantastic. 564 00:23:40,200 --> 00:23:42,640 But I need to start seasoning straightaway. 565 00:23:43,280 --> 00:23:46,480 It needs to be bloody delicious before I put it in the jug. 566 00:23:47,840 --> 00:23:49,960 Oh! Oh, my gosh. 567 00:23:51,080 --> 00:23:53,080 That was really stupid. (LAUGHS) 568 00:23:53,080 --> 00:23:54,760 There's a lot of elements going on 569 00:23:54,760 --> 00:23:56,480 because I'm doing three dishes, at the end of the day. 570 00:23:57,840 --> 00:23:59,560 Potatoes are nice and crispy. 571 00:24:00,600 --> 00:24:02,400 And I've got my crostini done. 572 00:24:03,120 --> 00:24:05,440 I just wanted to try and put up a few different things today. 573 00:24:05,440 --> 00:24:07,160 Perhaps overachieved. Who knows? 574 00:24:11,280 --> 00:24:13,480 I've made a cold butter mix for the prawns 575 00:24:13,480 --> 00:24:16,440 with garlic, chilli and parsley. 576 00:24:16,440 --> 00:24:18,560 That beautiful butter will just seep through the flesh 577 00:24:18,560 --> 00:24:20,960 and cook them deliciously. 578 00:24:21,720 --> 00:24:22,800 ANDY: Pressure's on, guys! 579 00:24:22,800 --> 00:24:25,360 You gotta be all said and done in 10 minutes! 580 00:24:25,360 --> 00:24:26,560 Let's go! 581 00:24:38,320 --> 00:24:40,160 Jackie, how's that hand? Is it alright? 582 00:24:40,160 --> 00:24:41,280 Oh, yeah. It's throbbing. 583 00:24:42,120 --> 00:24:44,720 This cut definitely put me behind a bit in time. 584 00:24:45,560 --> 00:24:48,080 I've finally got my chilli oil and my hoisin sauce. 585 00:24:48,080 --> 00:24:49,480 They taste great. 586 00:24:49,480 --> 00:24:52,080 I've got my shallot pancake ready to pan-fry. 587 00:24:52,080 --> 00:24:53,520 I have a lot to do. 588 00:24:54,240 --> 00:24:56,800 So, yeah, I got to hustle a little bit. 589 00:24:57,960 --> 00:24:59,360 Alright, we can do this. 590 00:25:00,960 --> 00:25:02,040 ANDY: I'm a little worried. 591 00:25:02,040 --> 00:25:05,480 Yep, me too. There is eight minutes to go. 592 00:25:05,480 --> 00:25:08,000 And the duck hasn't even gone in the oven yet. 593 00:25:08,000 --> 00:25:10,520 I don't want you to go home on uncooked duck. 594 00:25:11,840 --> 00:25:13,000 I crank the heat up 595 00:25:13,000 --> 00:25:15,200 and I just hope that it's going to cook through. 596 00:25:21,040 --> 00:25:24,840 The rough puff comes out of the oven for my mille-feuille. 597 00:25:24,840 --> 00:25:26,960 It looks golden all the way through. 598 00:25:28,720 --> 00:25:29,760 I'm happy. 599 00:25:32,480 --> 00:25:34,320 Now it's time to assemble this mille-feuille. 600 00:25:37,240 --> 00:25:39,920 I pipe on the hazelnut and coffee mousseline. 601 00:25:42,560 --> 00:25:44,720 And then my fennel seed Chantilly. 602 00:25:49,720 --> 00:25:52,720 OK, guys, five minutes to go! 603 00:26:04,440 --> 00:26:05,640 Yummy! 604 00:26:07,640 --> 00:26:08,960 My fries are ready 605 00:26:08,960 --> 00:26:12,120 and my garlic chilli prawn reduction sauce is ready. 606 00:26:15,320 --> 00:26:16,760 Moment of the truth. 607 00:26:25,120 --> 00:26:26,280 Oh! 608 00:26:26,960 --> 00:26:27,960 Ho-ho! 609 00:26:28,880 --> 00:26:30,880 I'm so happy with the cook on it. 610 00:26:30,880 --> 00:26:33,560 That is perfect! 611 00:26:34,200 --> 00:26:37,560 This is like my dream meal. 612 00:26:37,560 --> 00:26:40,160 So, yeah, I hope they love it. 613 00:26:40,160 --> 00:26:42,680 Plate. I need a plate. 614 00:26:42,680 --> 00:26:44,200 Quick, quick, quick, quick! 615 00:26:44,840 --> 00:26:47,640 CASPER: It's looking so good, guys. Keep going! 616 00:26:50,120 --> 00:26:51,560 It's pretty real. 617 00:26:54,480 --> 00:26:56,360 I get the prawns out from under the grill 618 00:26:56,360 --> 00:26:58,320 and...I think they look good. 619 00:26:58,320 --> 00:27:01,440 Everyone's gotta move it! One minute to go! 620 00:27:01,440 --> 00:27:03,160 Come on! Come on! Quick! 621 00:27:03,160 --> 00:27:05,280 Lock in, guys. One minute! Get plating up! 622 00:27:11,000 --> 00:27:12,600 Pancake looks good, Jackie. 623 00:27:13,720 --> 00:27:15,720 I've got my shallot pancake done. 624 00:27:17,120 --> 00:27:18,680 I'm gonna keep my duck in the oven 625 00:27:18,680 --> 00:27:20,120 until the last possible moment. 626 00:27:20,120 --> 00:27:21,880 Come on. Make it epic! 627 00:27:21,880 --> 00:27:24,400 30 seconds left! 628 00:27:24,400 --> 00:27:26,160 Come on! Whoo! 629 00:27:26,160 --> 00:27:27,600 Hurry up! 630 00:27:27,600 --> 00:27:29,960 Oh, my God. I think I better get it out. 631 00:27:44,720 --> 00:27:46,040 Let's bring it home! 632 00:27:46,040 --> 00:27:47,280 Ten! 633 00:27:47,280 --> 00:27:49,440 JUDGES: 9, 8, 634 00:27:49,440 --> 00:27:52,720 7, 6, 5, 635 00:27:52,720 --> 00:27:57,320 4, 3, 2, 1. 636 00:27:57,320 --> 00:27:59,000 ANDY: That's it, everybody! 637 00:28:02,400 --> 00:28:03,680 PAT: That looks incredible. 638 00:28:04,560 --> 00:28:07,000 How did you do that in that time? 639 00:28:07,000 --> 00:28:08,320 What was I thinking? 640 00:28:09,160 --> 00:28:11,520 This dish definitely represents a dish from home 641 00:28:11,520 --> 00:28:13,080 because it's something that reminds me 642 00:28:13,080 --> 00:28:14,960 of a particular special friend. 643 00:28:14,960 --> 00:28:16,880 I think I've done myself proud today. 644 00:28:19,200 --> 00:28:20,800 I'm feeling relieved that it's over. 645 00:28:20,800 --> 00:28:22,320 Obviously still a bit nervy. 646 00:28:22,320 --> 00:28:24,120 I don't know how it's going to taste to the judges. 647 00:28:24,120 --> 00:28:25,720 I think it tastes pretty good. 648 00:28:25,720 --> 00:28:28,600 If I go home on a gnocchi dish, my nonna would probably say, 649 00:28:28,600 --> 00:28:31,160 "Maybe leave the gnocchi to me now." (LAUGHS) 650 00:28:33,200 --> 00:28:34,480 Are you alright? 651 00:28:35,680 --> 00:28:36,840 What happened? 652 00:28:36,840 --> 00:28:38,560 I didn't put the duck on the plate. 653 00:28:38,560 --> 00:28:40,680 Oh, my God! Jackie! 654 00:28:41,600 --> 00:28:44,200 Time and the pressure just really, really got to me. 655 00:28:44,200 --> 00:28:45,320 Yeah. 656 00:28:46,080 --> 00:28:47,480 I'm really worried. 657 00:28:47,480 --> 00:28:48,520 I feel like this means 658 00:28:48,520 --> 00:28:50,680 I could be the first person to go home today. 659 00:29:01,800 --> 00:29:04,360 Today we asked you to take us into your homes 660 00:29:04,360 --> 00:29:06,360 and cook us a dish from your heart. 661 00:29:07,600 --> 00:29:11,800 Sadly, the least impressive dish will send its maker home. 662 00:29:12,800 --> 00:29:15,680 The first dish we'd like to taste belongs to... 663 00:29:15,680 --> 00:29:16,960 ..Bella! 664 00:29:21,120 --> 00:29:24,440 BELLA: I cannot believe that, in 75 minutes, 665 00:29:24,440 --> 00:29:27,400 I have pulled off this dish 666 00:29:27,400 --> 00:29:29,040 with all the components on the plate. 667 00:29:33,800 --> 00:29:37,240 It's a hazelnut and coffee mousseline mille-feuille 668 00:29:37,240 --> 00:29:41,240 with a fennel seed Chantilly and a fennel and hazelnut tuile. 669 00:29:41,240 --> 00:29:45,920 Oh...em...geeeeeeee. 670 00:29:45,920 --> 00:29:47,440 How did you do that? 671 00:29:49,040 --> 00:29:50,440 When you said cook from the heart, 672 00:29:50,440 --> 00:29:52,680 I had one person in mind - my best friend, Amelie. 673 00:29:54,200 --> 00:29:57,800 Um, she sadly passed away six weeks ago. 674 00:29:59,280 --> 00:30:02,480 Um, and she's the reason I'm here. 675 00:30:02,480 --> 00:30:05,160 She was so supportive and encouraging 676 00:30:05,160 --> 00:30:07,600 throughout the whole, like, application process, 677 00:30:07,600 --> 00:30:10,160 and she just wanted me to be here so badly. 678 00:30:10,160 --> 00:30:13,880 Um, our favourite thing to do was go get pastries together. 679 00:30:13,880 --> 00:30:16,120 So, the flavours in this mille-feuille are inspired by 680 00:30:16,120 --> 00:30:18,200 the last croissant that we had together... 681 00:30:20,120 --> 00:30:23,520 ..um, which was like fennel and, um, coffee and hazelnut. 682 00:30:23,520 --> 00:30:26,680 POH: Bella, it takes so much courage to come here 683 00:30:26,680 --> 00:30:29,080 and tell such a moving story. 684 00:30:29,080 --> 00:30:31,880 To produce something like this with that much emotion 685 00:30:31,880 --> 00:30:33,480 is really exceptional. 686 00:30:33,480 --> 00:30:35,560 Should we dive in? 687 00:30:53,480 --> 00:30:55,200 That flavour combination... 688 00:30:56,640 --> 00:30:59,720 ..is so special because of the memory it comes from, 689 00:30:59,720 --> 00:31:03,520 but it is so sophisticated - it is beyond your years. 690 00:31:05,280 --> 00:31:07,360 If you're pulling stuff like this out 691 00:31:07,360 --> 00:31:09,680 at this point in the competition, 692 00:31:09,680 --> 00:31:12,120 oh, like, the world is your oyster. 693 00:31:12,120 --> 00:31:14,560 Thank you. Thank you. 694 00:31:17,360 --> 00:31:20,400 JEAN-CHRISTOPHE: To do this so precisely, 695 00:31:20,400 --> 00:31:22,760 in your position, I'd be probably upset 696 00:31:22,760 --> 00:31:25,200 and it will actually affect my cooking. 697 00:31:25,200 --> 00:31:26,320 But you didn't. 698 00:31:28,200 --> 00:31:31,400 You plugged yourself in, finished on time, 699 00:31:31,400 --> 00:31:34,720 delivered this wonderful, amazing dish. 700 00:31:36,280 --> 00:31:38,320 SOFIA: The fennel and the nuttiness, 701 00:31:38,320 --> 00:31:40,200 you've got that beautiful salt 702 00:31:40,200 --> 00:31:42,000 against the sweetness in the praline. 703 00:31:42,000 --> 00:31:43,240 Really good. 704 00:31:44,720 --> 00:31:46,800 All of us standing up here know what it's like 705 00:31:46,800 --> 00:31:48,680 to want to tell somebody you've lost 706 00:31:48,680 --> 00:31:50,520 something that you're really proud of, 707 00:31:50,520 --> 00:31:54,120 and to see you stand up here and do it with such composure 708 00:31:54,120 --> 00:31:58,320 and, you know, pay such a beautiful homage to your friend 709 00:31:58,320 --> 00:32:00,160 is really something. 710 00:32:00,160 --> 00:32:01,640 So you should be so proud, 711 00:32:01,640 --> 00:32:03,520 and I'm sure Amelie would be too. 712 00:32:03,520 --> 00:32:05,440 Thank you. I know she is. 713 00:32:10,640 --> 00:32:11,920 Everybody. 714 00:32:11,920 --> 00:32:14,080 ANDY: Group hug! We're all in! 715 00:32:14,080 --> 00:32:16,200 We're all in! Unbelievable. 716 00:32:16,200 --> 00:32:18,120 Oh, thank you. Unbelievable. 717 00:32:18,120 --> 00:32:19,640 Unbelievable. 718 00:32:19,640 --> 00:32:21,680 Yay! 719 00:32:21,680 --> 00:32:23,960 That was so amazing. Bless you. 720 00:32:23,960 --> 00:32:25,240 Whoo! 721 00:32:25,240 --> 00:32:26,680 (OTHERS CHEER) 722 00:32:26,680 --> 00:32:27,840 Wow. 723 00:32:27,840 --> 00:32:30,320 So many wows. She's so strong. 724 00:32:31,520 --> 00:32:35,440 BELLA: And to have pulled off this dish with Amelie in mind 725 00:32:35,440 --> 00:32:37,040 is just so, so special. 726 00:32:37,040 --> 00:32:38,960 I am so proud of myself. 727 00:32:38,960 --> 00:32:42,520 Next up, we want to try the dish from Vinnie. 728 00:32:42,520 --> 00:32:46,120 (CHEERING) 729 00:32:48,760 --> 00:32:50,240 Gnocchi? Yep. 730 00:32:51,480 --> 00:32:56,320 VINNIE: So, I've made a gnocchi with a gochujang pomodoro sauce, 731 00:32:56,320 --> 00:32:58,880 and then it's got a parmesan yuzu crema. 732 00:32:58,880 --> 00:33:00,480 Whoa. (LAUGHS) 733 00:33:01,720 --> 00:33:06,200 ANDY: Yuzu and parmesan, gochujang and ragu. 734 00:33:06,200 --> 00:33:07,720 Mm-hm. Man! 735 00:33:07,720 --> 00:33:09,000 On a black apron day. 736 00:33:09,000 --> 00:33:10,680 Um, yeah. 737 00:33:13,080 --> 00:33:14,920 This dish is, like, a mixture 738 00:33:14,920 --> 00:33:17,600 of what I've gotten from my grandparents. 739 00:33:17,600 --> 00:33:19,560 So you've got, like, gnocchi, which are like... 740 00:33:19,560 --> 00:33:22,320 ..we call them maltagliati, which is, like, 'wrongly cut'. 741 00:33:22,320 --> 00:33:24,160 And there's, like, a fresh tomato sauce, 742 00:33:24,160 --> 00:33:25,640 which, like, one of my nonnas makes, 743 00:33:25,640 --> 00:33:28,920 and then my other nonna makes, like, a slow-cooked sauce, 744 00:33:28,920 --> 00:33:31,240 so I've done that too, and I've kind of combined them. 745 00:33:31,240 --> 00:33:32,760 But then, when you come to my house, 746 00:33:32,760 --> 00:33:35,280 I like to put my own little spin on it. 747 00:33:35,280 --> 00:33:37,360 Righto. I reckon we taste. 748 00:33:49,880 --> 00:33:53,520 Vinnie, pretty fine line between fusion and confusion, right? 749 00:33:53,520 --> 00:33:54,680 Yep. Yep. 750 00:33:54,680 --> 00:33:56,440 But I dug it. 751 00:33:58,440 --> 00:34:00,360 I was so worried about this, 752 00:34:00,360 --> 00:34:03,280 when you were like, "Oh, yeah! Gochujang! Yuzu!" 753 00:34:03,280 --> 00:34:04,720 All the gochujang does 754 00:34:04,720 --> 00:34:08,640 is just give it a little bit of an extra boost, which is smart, 755 00:34:08,640 --> 00:34:10,920 because it's a 75-minute cook. 756 00:34:10,920 --> 00:34:14,680 To get that sauce really rich and velvety, 757 00:34:14,680 --> 00:34:16,080 the gochujang has done its thing. 758 00:34:16,080 --> 00:34:19,400 Not once do I go, "Oh, there's gochujang in there." 759 00:34:19,400 --> 00:34:21,280 You've got the technique all there. 760 00:34:21,280 --> 00:34:25,440 Your sauce is so much zingier than I was expecting. 761 00:34:25,440 --> 00:34:27,920 This is a dish that's warm and comforting. 762 00:34:27,920 --> 00:34:31,280 I think you've delivered a beautiful, 763 00:34:31,280 --> 00:34:34,920 very humble, comfortable, loving dish. 764 00:34:34,920 --> 00:34:37,080 So, well done. Thank you very much. 765 00:34:43,040 --> 00:34:44,200 Thank you. 766 00:34:44,200 --> 00:34:46,600 Alright, next, Olaolu. 767 00:34:46,600 --> 00:34:48,800 OLAOLU: Jollof rice with chicken, fried plantain 768 00:34:48,800 --> 00:34:50,120 and coleslaw. 769 00:34:50,120 --> 00:34:53,040 Yes, it's really bloody spicy, 770 00:34:53,040 --> 00:34:56,800 but the flavours in there are amazing. 771 00:34:56,800 --> 00:34:59,440 (COUGHS) 772 00:34:59,440 --> 00:35:01,360 Sorry, Andy. 773 00:35:01,360 --> 00:35:03,120 There's only a couple of times throughout the season 774 00:35:03,120 --> 00:35:04,480 when I pre-call my wife 775 00:35:04,480 --> 00:35:06,320 and tell her to chuck the toilet paper in the freezer, 776 00:35:06,320 --> 00:35:07,360 and this is one of them. 777 00:35:07,360 --> 00:35:08,560 (LAUGHTER) 778 00:35:08,560 --> 00:35:09,640 POH: Alyona. 779 00:35:09,640 --> 00:35:11,760 ALYONA: Russian borscht. 780 00:35:11,760 --> 00:35:15,960 I love a soup you can chew, I love a borscht, 781 00:35:15,960 --> 00:35:19,520 and I love your take on your family recipe as well. 782 00:35:19,520 --> 00:35:20,800 Pat. 783 00:35:20,800 --> 00:35:24,680 PAT: Ribeye with duck fat roast potatoes, 784 00:35:24,680 --> 00:35:28,280 charred greens and a cauliflower and cheese puree. 785 00:35:28,280 --> 00:35:29,560 It's flat-out delicious, Pat. 786 00:35:29,560 --> 00:35:31,840 You know how to cook things properly. 787 00:35:31,840 --> 00:35:34,720 You also know how to season properly. 788 00:35:34,720 --> 00:35:36,000 Thank you. Lydia! 789 00:35:36,000 --> 00:35:39,160 LYDIA: Spanakopita-stuffed manti 790 00:35:39,160 --> 00:35:43,040 on a yoghurt dill sauce with a smoky tomato oil. 791 00:35:43,040 --> 00:35:45,920 POH: The pasta work is beautiful and fine. 792 00:35:45,920 --> 00:35:48,800 You put just enough filling in there so it's not too rich. 793 00:35:48,800 --> 00:35:51,000 Unbelievable. 794 00:35:51,000 --> 00:35:52,680 (APPLAUSE) Thank you. Thank you. 795 00:35:54,200 --> 00:35:56,680 OK. Next, Jackie. 796 00:36:01,000 --> 00:36:02,320 JACKIE: My shallot pancake 797 00:36:02,320 --> 00:36:04,680 is exactly how I would make it at home, 798 00:36:04,680 --> 00:36:07,200 my sauces taste good, but I am really disappointed 799 00:36:07,200 --> 00:36:09,480 that I didn't get the duck on the plate. 800 00:36:09,480 --> 00:36:11,520 I think this could be the end for me today. 801 00:36:13,720 --> 00:36:18,400 (WHISTLES) Ooh-ooh-ooh-ooh-ooh-ooh. 802 00:36:23,120 --> 00:36:25,240 My dish is a scallion pancake 803 00:36:25,240 --> 00:36:28,000 with a chilli oil and a hoisin sauce. 804 00:36:28,000 --> 00:36:31,040 I had a duck breast, which I pan seared, 805 00:36:31,040 --> 00:36:34,600 but, um, yeah, I think... 806 00:36:34,600 --> 00:36:38,000 ..pretty early on, I just had a bad cut in my finger, 807 00:36:38,000 --> 00:36:41,320 and it just kind of set me off all my timings. 808 00:36:42,720 --> 00:36:47,680 So you had a duck breast cooked? Yep. 809 00:36:47,680 --> 00:36:49,080 And you did not have the chance 810 00:36:49,080 --> 00:36:50,680 to put it on your plate and serve it? 811 00:36:50,680 --> 00:36:53,200 Yeah. (WHISTLES) 812 00:36:53,200 --> 00:36:55,840 Ooh-ooh-ooh-ooh-ooh-ooh. 813 00:36:58,200 --> 00:37:02,640 Unfortunately, we can only taste what is on your plate. 814 00:37:21,280 --> 00:37:23,080 Everything that's on there is delicious. 815 00:37:24,720 --> 00:37:27,640 That's one of the nicest scallion pancakes I've ever had. 816 00:37:27,640 --> 00:37:30,280 It's got really nice, crispy edges, 817 00:37:30,280 --> 00:37:31,920 and I love the chew on it, 818 00:37:31,920 --> 00:37:34,160 and then there's all these, like, sort of layers, 819 00:37:34,160 --> 00:37:36,080 where it's, like, nice and flaky. 820 00:37:36,080 --> 00:37:37,360 Your chilli crisp is, like... 821 00:37:37,360 --> 00:37:39,560 Mate, you could put that on absolutely anything. 822 00:37:39,560 --> 00:37:42,680 I could only imagine what it would be like 823 00:37:42,680 --> 00:37:45,480 if that perfectly cooked duck breast 824 00:37:45,480 --> 00:37:48,720 was sitting, rosy and crispy, off to the side. 825 00:37:50,520 --> 00:37:52,400 I do really feel for you, 826 00:37:52,400 --> 00:37:55,400 because this might be your last cook in the kitchen. 827 00:37:55,400 --> 00:37:57,440 Thanks, Jackie. Thank you so much. 828 00:37:57,440 --> 00:37:59,200 Good luck. Good luck. 829 00:37:59,200 --> 00:38:00,800 Come here, my girl. 830 00:38:03,120 --> 00:38:04,960 I did as much as I could in that time, 831 00:38:04,960 --> 00:38:06,680 but I'm still really worried. 832 00:38:06,680 --> 00:38:08,320 Not being able to finish the dish 833 00:38:08,320 --> 00:38:11,200 that I really wanted to put up for the judges today, 834 00:38:11,200 --> 00:38:12,720 that's really gonna put me at risk. 835 00:38:15,840 --> 00:38:17,480 You're up next, Hannah. 836 00:38:19,160 --> 00:38:21,680 HANNAH: Pork and 'nduja ragu with gnocchi. 837 00:38:21,680 --> 00:38:23,760 That ragu... Yeah. 838 00:38:23,760 --> 00:38:27,040 ..just a tiny bit tougher than I would have liked. 839 00:38:27,040 --> 00:38:28,760 ANDY: Kanika! 840 00:38:28,760 --> 00:38:32,600 KANIKA: Puri aloo. With that, I've made a pumpkin chutney. 841 00:38:32,600 --> 00:38:35,160 I've made it a little less spicy for you, Andy. 842 00:38:35,160 --> 00:38:37,480 Please do not tame it for me, 843 00:38:37,480 --> 00:38:39,440 because I want it to be the real deal. 844 00:38:39,440 --> 00:38:41,000 'Cause it tastes a little bit tame. 845 00:38:41,000 --> 00:38:42,240 Yep. 846 00:38:42,240 --> 00:38:44,120 JEAN-CHRISTOPHE: Belinda. 847 00:38:44,120 --> 00:38:47,240 BELINDA: I've made a vanilla-infused beef cheeks, 848 00:38:47,240 --> 00:38:49,760 parsnip mash and a parsnip crisp. 849 00:38:49,760 --> 00:38:51,480 POH: I am struggling with the vanilla. 850 00:38:51,480 --> 00:38:56,600 Like, it's just such a heady aroma to have with the beef. 851 00:38:56,600 --> 00:39:00,040 OK, next up, we'd like to taste a dish from Megs. 852 00:39:04,720 --> 00:39:06,400 MEGS: It's me on three plates. 853 00:39:06,400 --> 00:39:08,760 It's colourful, it's vibrant. 854 00:39:08,760 --> 00:39:10,320 I would have loved a bit more time. 855 00:39:10,320 --> 00:39:11,600 Wouldn't everyone? 856 00:39:11,600 --> 00:39:13,800 857 00:39:14,920 --> 00:39:16,400 But I'm proud. 858 00:39:16,400 --> 00:39:18,080 Today, I've done the prawns for you. 859 00:39:18,080 --> 00:39:21,320 And we've got some potatoes with creme fraiche and herb oil 860 00:39:21,320 --> 00:39:24,160 and also a little crostini there on a drunken crouton. 861 00:39:24,160 --> 00:39:26,280 And then it's got some beautiful Italian prosciutto, 862 00:39:26,280 --> 00:39:28,920 raw peas, and a whipped fetta. 863 00:39:28,920 --> 00:39:30,320 If we were to come to Megs' place, 864 00:39:30,320 --> 00:39:32,400 what is there just always there? 865 00:39:32,400 --> 00:39:34,120 Probably the prawns, I'd say, yeah, 866 00:39:34,120 --> 00:39:36,120 living at the beach, for sure. 867 00:39:36,120 --> 00:39:37,640 Let's go to Megs' house. 868 00:39:57,080 --> 00:39:58,760 Megs, your prawns are uncooked. 869 00:39:58,760 --> 00:40:00,160 Oh, yours are under. 870 00:40:00,160 --> 00:40:01,800 Oh. 871 00:40:04,640 --> 00:40:07,400 Megs, is it enough on an elimination day 872 00:40:07,400 --> 00:40:10,800 to toast the crostini, whip some cheese on it 873 00:40:10,800 --> 00:40:12,200 and then put the prosciutto on it? 874 00:40:12,200 --> 00:40:13,960 Potatoes were lovely. 875 00:40:13,960 --> 00:40:15,400 But the prawn - 876 00:40:15,400 --> 00:40:17,800 it's kind of the hero for me on this plate of food, 877 00:40:17,800 --> 00:40:19,320 and then you're just let down 878 00:40:19,320 --> 00:40:22,000 because you can't actually finish them. 879 00:40:22,000 --> 00:40:23,240 There was five. 880 00:40:23,240 --> 00:40:25,720 One of them should have been for you, to test. 881 00:40:26,960 --> 00:40:28,520 You did too much. 882 00:40:29,880 --> 00:40:31,000 Your prawns - 883 00:40:31,000 --> 00:40:33,840 that beautiful char that I'm sure you were aiming for, 884 00:40:33,840 --> 00:40:36,440 it's just hard to get when you're grilling them in an oven. 885 00:40:36,440 --> 00:40:37,640 Yeah. 886 00:40:38,640 --> 00:40:39,800 Thanks, Megs. Thank you, Megs. 887 00:40:41,920 --> 00:40:44,920 Absolutely gutted. I...I can't believe it. 888 00:40:46,440 --> 00:40:48,400 It looked good on my bench. 889 00:40:48,400 --> 00:40:51,600 I'm just really regretting not just making one perfect dish. 890 00:40:51,600 --> 00:40:52,720 Damn! 891 00:40:55,320 --> 00:40:56,680 Alita. You're next. 892 00:40:59,480 --> 00:41:02,400 My not so humble apple crumble. 893 00:41:02,400 --> 00:41:07,440 And then a caramel and Earl Grey ice-cream. 894 00:41:07,440 --> 00:41:10,160 I love it. Thank you. 895 00:41:10,160 --> 00:41:11,440 Miin. 896 00:41:12,920 --> 00:41:16,400 I've made ayam percik - spiced coconut chicken - 897 00:41:16,400 --> 00:41:18,600 with some herb rice - nasi ulam - 898 00:41:18,600 --> 00:41:21,120 pickled cucumber and red onions on top. 899 00:41:23,080 --> 00:41:27,400 ANDY: I would book a ticket to Malaysia to just try that there. 900 00:41:27,400 --> 00:41:28,800 That is an experience. 901 00:41:28,800 --> 00:41:30,200 Thank you. 902 00:41:30,200 --> 00:41:31,720 SOFIA: Annabelle. 903 00:41:33,120 --> 00:41:35,480 Wow. ANDY: Oh, OK. 904 00:41:35,480 --> 00:41:38,560 I have made a miso banoffee pie. 905 00:41:38,560 --> 00:41:43,200 The saltiness from that miso is what makes this. 906 00:41:43,200 --> 00:41:46,080 Holy moly. Thank you. 907 00:41:46,080 --> 00:41:47,680 Thank you so much. 908 00:41:47,680 --> 00:41:49,480 Next dish we'd like to taste, 909 00:41:49,480 --> 00:41:50,840 Emily. 910 00:41:50,840 --> 00:41:52,720 (APPLAUSE) 911 00:41:54,800 --> 00:41:56,440 EMILY: I gave it my all today, 912 00:41:56,440 --> 00:41:58,480 and I'm just really hoping that the judges can see 913 00:41:58,480 --> 00:42:01,560 that this dish represents my partner and our home. 914 00:42:01,560 --> 00:42:02,680 What have you made? 915 00:42:02,680 --> 00:42:04,520 This is my dish 'To My Mate, Shorty'. 916 00:42:04,520 --> 00:42:07,160 So, it's this take on beef noodle soup. 917 00:42:07,160 --> 00:42:10,320 It's a play on words for tomato and short ribs. 918 00:42:10,320 --> 00:42:13,440 But also to my mate, my partner, Demi, 919 00:42:13,440 --> 00:42:15,960 'cause she's shorter than me. (LAUGHTER) 920 00:42:15,960 --> 00:42:18,200 I feel like the more you have to explain it, you know... 921 00:42:18,200 --> 00:42:19,520 I just like making dad jokes 922 00:42:19,520 --> 00:42:20,800 'cause my dad can't speak English, 923 00:42:20,800 --> 00:42:22,640 so I gotta do it myself, so... 924 00:42:25,960 --> 00:42:28,080 JEAN-CHRISTOPHE: Oh, my God, look at that. 925 00:42:39,680 --> 00:42:42,480 POH: Emily, this dish resonates so hard with me - 926 00:42:42,480 --> 00:42:44,120 like, how flavourful it is - 927 00:42:44,120 --> 00:42:47,160 that I think I will crave it for the rest of my life. 928 00:42:47,160 --> 00:42:49,280 You know, when you have a food memory. 929 00:42:49,280 --> 00:42:51,480 It is stunning cooking. 930 00:42:52,520 --> 00:42:54,760 For you to make all those noodles, sheet by sheet, 931 00:42:54,760 --> 00:42:57,440 and patiently cut them as you were multi-tasking, 932 00:42:57,440 --> 00:43:00,000 just...you're a gun. 933 00:43:00,000 --> 00:43:01,440 Thank you. 934 00:43:01,440 --> 00:43:05,840 SOFIA: And that broth is so, so delicious. 935 00:43:07,160 --> 00:43:10,200 It's got amazing flavour and so much body, 936 00:43:10,200 --> 00:43:12,720 but it's still really clear. 937 00:43:12,720 --> 00:43:15,280 When you poured it, you could see the little fat globules 938 00:43:15,280 --> 00:43:17,160 just sitting on top. 939 00:43:17,160 --> 00:43:18,760 Every one of those on the tongue 940 00:43:18,760 --> 00:43:21,160 is just flavour, flavour, flavour. 941 00:43:23,440 --> 00:43:28,560 ANDY: It is so difficult to get that dish done in 75 minutes. 942 00:43:28,560 --> 00:43:30,880 The short rib is perfect. 943 00:43:30,880 --> 00:43:32,760 The noodles, mate, 944 00:43:32,760 --> 00:43:35,280 I've never seen anyone try that technique in here, 945 00:43:35,280 --> 00:43:36,840 let alone pull it off. 946 00:43:38,040 --> 00:43:39,640 That is elite technique. 947 00:43:41,120 --> 00:43:43,560 Is it my turn? Yeah, go for it. 948 00:43:47,240 --> 00:43:49,280 Turn around. Oh! 949 00:43:49,280 --> 00:43:52,280 I think that should be off. You take it off. And this... 950 00:43:52,280 --> 00:43:53,520 Yeah! ..bye-bye. 951 00:43:55,120 --> 00:43:56,640 Thank you so much. 952 00:43:56,640 --> 00:43:58,480 Damn. I'm ecstatic. 953 00:43:58,480 --> 00:44:01,360 Really happy to be safe for another day 954 00:44:01,360 --> 00:44:03,600 because I feel as though they were actually in my house 955 00:44:03,600 --> 00:44:06,000 and just having a good meal and a good yarn. 956 00:44:06,000 --> 00:44:07,760 You're such a legend! 957 00:44:07,760 --> 00:44:10,160 Thanks. Oh, my God! 958 00:44:10,160 --> 00:44:12,560 OK, next up, Grace. 959 00:44:16,000 --> 00:44:17,360 This tastes like home to me. 960 00:44:17,360 --> 00:44:20,360 It's a long way to walk. 961 00:44:21,520 --> 00:44:24,280 But because the judges have expressed some concern, 962 00:44:24,280 --> 00:44:26,840 I've started to think, "Am I being weird?" 963 00:44:28,800 --> 00:44:32,880 Is this something that only my family likes? 964 00:44:32,880 --> 00:44:35,800 I just really hope the judges can keep an open mind. 965 00:44:42,960 --> 00:44:45,360 So, Grace, what have you made? 966 00:44:46,960 --> 00:44:48,640 I've made 'Holy Cow'. 967 00:44:50,800 --> 00:44:54,000 The sauce is just a prawn reduction 968 00:44:54,000 --> 00:44:58,200 and the steak is cooked in raw sugar. 969 00:44:58,200 --> 00:44:59,480 Oh... 970 00:45:02,880 --> 00:45:04,920 ANDY: Blackened steak. 971 00:45:04,920 --> 00:45:06,240 I've never seen that or heard of that before. 972 00:45:06,240 --> 00:45:08,600 Sugar steak. You guys are making me nervous. 973 00:45:28,120 --> 00:45:29,800 That pickled my melon. 974 00:45:30,960 --> 00:45:33,800 Everything, from the way that you described it 975 00:45:33,800 --> 00:45:35,520 to how it looked French, 976 00:45:35,520 --> 00:45:38,320 there were Asian flavours in there - 977 00:45:38,320 --> 00:45:41,400 it was just like, "What the bloody hell is happening here?" 978 00:45:43,240 --> 00:45:44,840 But it was delicious. Yes! 979 00:45:46,360 --> 00:45:48,080 I was honing in on the steak 980 00:45:48,080 --> 00:45:50,920 because when I saw smoke blooming 981 00:45:50,920 --> 00:45:52,880 to the top of the ceiling, 982 00:45:52,880 --> 00:45:54,600 I was like, "This cannot be good." 983 00:45:55,840 --> 00:45:57,680 The steak is cooked beautifully. 984 00:45:57,680 --> 00:45:59,760 It really is. Like, beautifully. 985 00:46:00,760 --> 00:46:02,560 And I'm surprised how much 986 00:46:02,560 --> 00:46:05,280 that caramelisation of the sugar on the outside 987 00:46:05,280 --> 00:46:06,960 lifts the eye fillet. 988 00:46:06,960 --> 00:46:08,560 Very delicious. 989 00:46:09,760 --> 00:46:11,600 SOIFIA: It's funny because, looking at it, I thought, 990 00:46:11,600 --> 00:46:12,720 "Oh, Thai beef," 991 00:46:12,720 --> 00:46:15,200 with all the garnishes on top of it. 992 00:46:15,200 --> 00:46:18,120 But then, when I tasted it, it was, like, quite French 993 00:46:18,120 --> 00:46:19,600 and umami forward. 994 00:46:19,600 --> 00:46:22,440 I dig the Holy Cow. Great! 995 00:46:22,440 --> 00:46:24,240 Holy Cow! 996 00:46:24,240 --> 00:46:26,240 Yeah, bravo. Bravo, Grace. 997 00:46:29,000 --> 00:46:30,200 I loved that. 998 00:46:30,200 --> 00:46:31,760 Well done, Grace. Thanks, girl. 999 00:46:31,760 --> 00:46:33,000 Yay! 1000 00:46:38,920 --> 00:46:42,320 For your first elimination, we asked you to make a dish 1001 00:46:42,320 --> 00:46:46,200 that gave us a glimpse of who you are when you cook at home. 1002 00:46:47,640 --> 00:46:50,720 Two of you really rose to the occasion. 1003 00:46:53,040 --> 00:46:55,560 Emily... 1004 00:46:55,560 --> 00:46:58,280 ..that was elite technique. 1005 00:46:59,560 --> 00:47:01,280 Go and join Casper. 1006 00:47:01,280 --> 00:47:02,920 (CHEERING AND APPLAUSE) 1007 00:47:04,440 --> 00:47:08,760 Bella, that mille-feuille - exceptional. 1008 00:47:08,760 --> 00:47:10,360 You can join the rest of 'em. 1009 00:47:10,360 --> 00:47:12,760 (CHEERING AND APPLAUSE) 1010 00:47:14,200 --> 00:47:16,760 Unfortunately, the pressure of this elimination 1011 00:47:16,760 --> 00:47:19,200 got the better of a couple of you today. 1012 00:47:20,760 --> 00:47:23,680 If I call your name, please step forward. 1013 00:47:23,680 --> 00:47:24,720 Jackie... 1014 00:47:27,120 --> 00:47:28,920 ..and... 1015 00:47:28,920 --> 00:47:30,360 ..Megs. 1016 00:47:36,600 --> 00:47:37,880 Jackie... 1017 00:47:39,440 --> 00:47:42,040 ..the duck was missing entirely. 1018 00:47:43,160 --> 00:47:48,160 Megs, the prawns, the star of your dish, were inedible. 1019 00:47:51,480 --> 00:47:55,360 Ultimately, it came down to what we could eat 1020 00:47:55,360 --> 00:47:57,760 and what we would eat again. 1021 00:47:58,760 --> 00:48:02,800 Which means, unfortunately, you're going home... 1022 00:48:03,960 --> 00:48:05,480 ..Megs. 1023 00:48:10,840 --> 00:48:13,240 It was a bad day today. Yeah. 1024 00:48:13,240 --> 00:48:15,920 You really did just get unlucky on those prawns. 1025 00:48:15,920 --> 00:48:17,600 Could have happened to anyone. 1026 00:48:17,600 --> 00:48:19,600 I'm absolutely gutted, of course. 1027 00:48:19,600 --> 00:48:23,120 But I've taken so much. I've learnt from everyone here. 1028 00:48:23,120 --> 00:48:25,440 So, I just really wanted to thank you all. 1029 00:48:25,440 --> 00:48:28,480 It was everything I hoped and a million times more. 1030 00:48:28,480 --> 00:48:31,440 Megs, we've absolutely loved having you here 1031 00:48:31,440 --> 00:48:33,840 and we can't wait to see you open that restaurant. 1032 00:48:33,840 --> 00:48:36,280 But for now, Megs, it's time to say goodbye. 1033 00:48:37,360 --> 00:48:38,920 ANDY: Me first, Megs, come on. 1034 00:48:38,920 --> 00:48:40,560 It's not over till the fat lady sings. 1035 00:48:40,560 --> 00:48:42,240 Exactly. Well done. 1036 00:48:42,240 --> 00:48:43,800 (APPLAUSE) 1037 00:48:43,800 --> 00:48:47,760 Definitely heartbroken that I didn't get to stay longer. 1038 00:48:49,880 --> 00:48:51,280 I know I can cook prawns, 1039 00:48:51,280 --> 00:48:53,120 I know I can cook lots of beautiful things. 1040 00:48:53,120 --> 00:48:55,160 I think the worst part is that I didn't get to show them. 1041 00:48:55,160 --> 00:48:56,840 (APPLAUSE) 1042 00:48:56,840 --> 00:48:58,400 Extremely grateful. 1043 00:48:58,400 --> 00:49:00,400 This is a place where dreams are made of 1044 00:49:00,400 --> 00:49:02,960 and I had that for a short time. 1045 00:49:02,960 --> 00:49:06,160 (SHOUTS) Give it up for Megs, everybody! 1046 00:49:06,160 --> 00:49:08,680 (CHEERING) 1047 00:49:14,680 --> 00:49:16,440 ANNOUNCER: Tomorrow night... 1048 00:49:16,440 --> 00:49:18,160 (EXCLAMATIONS) 1049 00:49:19,760 --> 00:49:23,800 POH: We'll be using serial today for the invention test. 1050 00:49:23,800 --> 00:49:25,600 (CHEERING) 1051 00:49:25,600 --> 00:49:29,080 ANNOUNCER: This MasterChef classic challenge 1052 00:49:29,080 --> 00:49:30,280 could be... 1053 00:49:30,280 --> 00:49:31,640 It is pretty out there. 1054 00:49:31,640 --> 00:49:33,880 ..a 'cereal' killer. 1055 00:49:33,880 --> 00:49:35,640 What on earth have I done? 1056 00:49:36,800 --> 00:49:38,600 The bottom five dishes 1057 00:49:38,600 --> 00:49:40,840 will face an elimination. 1058 00:49:40,840 --> 00:49:42,160 Feels like it's all going wrong. 1059 00:49:42,160 --> 00:49:43,440 What the heck? 1060 00:49:43,440 --> 00:49:45,560 So, it's crunch time. 1061 00:49:45,560 --> 00:49:47,600 I'm in a bit of strife. 1062 00:49:47,600 --> 00:49:50,160 Captions by Red Bee Media