1 00:00:12,280 --> 00:00:14,360 Yoo! (CHEERING AND APPLAUSE) 2 00:00:21,120 --> 00:00:22,200 Come on, you lot! 3 00:00:23,400 --> 00:00:25,200 Today is a good day. 4 00:00:25,200 --> 00:00:26,880 Ooh, there's a gold box! 5 00:00:28,640 --> 00:00:32,120 LYDIA: We walk in, and there's a big box 6 00:00:32,120 --> 00:00:34,160 covered in a gold cloth. 7 00:00:34,160 --> 00:00:36,000 Don't know what it could be. 8 00:00:36,000 --> 00:00:37,360 Just have to wait and see. 9 00:00:37,360 --> 00:00:38,640 Ooh. 10 00:00:40,720 --> 00:00:43,640 Good morning, everyone. CONTESTANTS: Good morning. 11 00:00:43,640 --> 00:00:47,200 Welcome back to the MasterChef kitchen. 12 00:00:47,200 --> 00:00:51,440 Yesterday, we told you today was an immunity challenge. 13 00:00:51,440 --> 00:00:53,160 But what we didn't tell you... 14 00:00:53,160 --> 00:00:54,360 Oh. 15 00:00:54,360 --> 00:00:57,920 ..this is no ordinary immunity battle. 16 00:01:00,360 --> 00:01:03,120 You will be fighting for what's under there. 17 00:01:03,120 --> 00:01:04,760 Oh. OK. 18 00:01:04,760 --> 00:01:07,920 The winner of today's challenge 19 00:01:07,920 --> 00:01:09,960 will be taking home... 20 00:01:16,200 --> 00:01:18,160 ..an immunity pin! (EXCLAIMING) 21 00:01:18,160 --> 00:01:19,760 (CHEERING AND APPLAUSE) 22 00:01:19,760 --> 00:01:21,080 Ooh-hoo-hoo-hoo-hoo! 23 00:01:26,600 --> 00:01:28,320 Much bigger than I thought it was going to be. 24 00:01:28,320 --> 00:01:30,680 It's, like, huge. Big bit of bling. 25 00:01:30,680 --> 00:01:32,880 I'd love it, just right here, thanks. 26 00:01:34,400 --> 00:01:36,480 An immunity pin is a game-changer 27 00:01:36,480 --> 00:01:37,880 in this competition. 28 00:01:37,880 --> 00:01:40,320 It has the power to take you far. 29 00:01:40,320 --> 00:01:42,400 But this season, 30 00:01:42,400 --> 00:01:44,720 the power will work a little differently. 31 00:01:44,720 --> 00:01:45,920 What? 32 00:01:47,040 --> 00:01:50,840 Whoever goes into an elimination wearing an immunity pin 33 00:01:50,840 --> 00:01:52,800 must choose whether they play it 34 00:01:52,800 --> 00:01:55,240 after they know the challenge 35 00:01:55,240 --> 00:01:57,880 but before the cook has started. 36 00:01:57,880 --> 00:01:59,960 Oh. OK. 37 00:02:01,040 --> 00:02:02,760 Great twist. 38 00:02:02,760 --> 00:02:03,960 This week, 39 00:02:03,960 --> 00:02:06,760 we've been celebrating viral food sensations. 40 00:02:06,760 --> 00:02:10,400 Today's guest has racked up millions of views 41 00:02:10,400 --> 00:02:12,120 across his social media. 42 00:02:12,120 --> 00:02:15,840 He's known for his non-fussed approach to delicious food, 43 00:02:15,840 --> 00:02:18,640 as well as for his incredible style. 44 00:02:18,640 --> 00:02:21,280 He isn't just beloved online, 45 00:02:21,280 --> 00:02:23,320 he's also beloved in this kitchen. 46 00:02:24,960 --> 00:02:26,920 Please welcome... 47 00:02:28,120 --> 00:02:30,160 ..the one, the only... 48 00:02:31,320 --> 00:02:33,360 ..MasterChef alumni 49 00:02:33,360 --> 00:02:35,160 Khanh Ong! 50 00:02:35,160 --> 00:02:37,560 (CHEERING AND APPLAUSE) 51 00:02:42,280 --> 00:02:44,040 Honey, I'm home! 52 00:02:44,040 --> 00:02:46,120 Cool outfit! He looks awesome! 53 00:02:46,120 --> 00:02:47,960 Fabulous in red. 54 00:02:50,720 --> 00:02:52,080 Khanh Ong, everybody! 55 00:02:55,040 --> 00:02:58,840 I love Khanh! I love this guy over here. 56 00:02:58,840 --> 00:03:01,800 He's exactly how I imagined him to be - 57 00:03:01,800 --> 00:03:05,680 colourful and bubbly and incredibly well-dressed. 58 00:03:05,680 --> 00:03:08,720 He's one of the best-dressed people I... 59 00:03:08,720 --> 00:03:10,120 ..I know on social media. 60 00:03:10,120 --> 00:03:11,520 And he didn't disappoint. 61 00:03:12,520 --> 00:03:14,120 Hello. 62 00:03:16,360 --> 00:03:18,600 Welcome back to the MasterChef kitchen, Khanh. 63 00:03:18,600 --> 00:03:19,920 Thank you. Thank you so much. 64 00:03:19,920 --> 00:03:21,440 This is so cool but also scary. 65 00:03:22,480 --> 00:03:25,200 What an entrance, yeah? Hey! Thank you. 66 00:03:25,200 --> 00:03:27,800 Lydia, you were absolutely ecstatic when he walked in. 67 00:03:27,800 --> 00:03:29,880 Oh, yeah. This is so great. 68 00:03:29,880 --> 00:03:32,800 Like, I was literally just watching the one where you put 69 00:03:32,800 --> 00:03:35,440 the holes on the net and you deep-fried the... 70 00:03:35,440 --> 00:03:38,440 And...and you're just so colourful, and I'm so... 71 00:03:38,440 --> 00:03:41,280 ..so excited to meet you. Thank you. 72 00:03:41,280 --> 00:03:43,360 Jackie, tell us, what do you like about his cooking? 73 00:03:43,360 --> 00:03:46,320 Oh, my gosh, I'm... I love all Khanh's cooking. 74 00:03:46,320 --> 00:03:49,080 It's just so approachable. You make it so fun as well. 75 00:03:49,080 --> 00:03:51,160 I love Khanh so much. 76 00:03:51,160 --> 00:03:53,760 I'm so excited to be standing so close to him. 77 00:03:55,640 --> 00:03:57,600 Khanh, what is it like stepping back 78 00:03:57,600 --> 00:03:59,160 into this beautiful place? 79 00:03:59,160 --> 00:04:01,080 I'm nervous. I'm excited. 80 00:04:01,080 --> 00:04:03,600 I feel like I'm gonna get eliminated for the third time. 81 00:04:03,600 --> 00:04:05,360 (LAUGHTER) 82 00:04:05,360 --> 00:04:07,960 I've got a feeling you've been dying to be on this side 83 00:04:07,960 --> 00:04:09,920 for a challenge. Yeah, 100%. 84 00:04:11,320 --> 00:04:12,800 It's revenge. 85 00:04:12,800 --> 00:04:15,800 It's revenge?! Oh, no, don't take it out on us! 86 00:04:18,320 --> 00:04:20,880 Khanh did not come here empty-handed - 87 00:04:20,880 --> 00:04:23,160 he has a cloche with him. 88 00:04:23,160 --> 00:04:26,520 And I'm just so excited to see what's under it. 89 00:04:26,520 --> 00:04:28,720 Khanh, I reckon they're all itching to know 90 00:04:28,720 --> 00:04:30,240 what you've got under that cloche. 91 00:04:30,240 --> 00:04:33,560 What's under here absolutely blew up for me online. 92 00:04:33,560 --> 00:04:35,680 It was something really simple. 93 00:04:35,680 --> 00:04:38,440 I started it just for fun. 94 00:04:38,440 --> 00:04:41,200 I didn't have any idea it was going to go SO viral. 95 00:04:41,200 --> 00:04:43,640 It is also something everybody loves. 96 00:04:44,720 --> 00:04:47,400 Today, I want you guys to make me your version 97 00:04:47,400 --> 00:04:48,720 of an epic... 98 00:04:50,800 --> 00:04:52,160 ..sandwich! 99 00:04:52,160 --> 00:04:54,320 (EXCLAIMING, LAUGHTER) 100 00:04:54,320 --> 00:04:55,640 (APPLAUSE) 101 00:04:59,240 --> 00:05:00,320 Yes. 102 00:05:01,680 --> 00:05:04,520 The sandwich challenge, and I'm not doing it. 103 00:05:04,520 --> 00:05:06,040 Aw. Ah, it's good. 104 00:05:07,440 --> 00:05:09,640 Pretty shattered about this one. 105 00:05:09,640 --> 00:05:11,200 CONTESTANT: (FROM GANTRY) Vinnie's crying. 106 00:05:11,200 --> 00:05:13,000 (LAUGHTER) Vinnie's in tears. 107 00:05:14,240 --> 00:05:17,000 This sandwich does need one more thing to finish it off. 108 00:05:17,000 --> 00:05:18,280 Uh? 109 00:05:19,760 --> 00:05:21,480 Chopsticks? 110 00:05:21,480 --> 00:05:23,840 Because, for me, the best sandwiches 111 00:05:23,840 --> 00:05:25,200 are about the cross-section. 112 00:05:25,200 --> 00:05:27,640 JEAN-CHRISTOPHE: Oh, wow. (LAUGHTER) 113 00:05:27,640 --> 00:05:28,840 Ta da! 114 00:05:28,840 --> 00:05:31,520 (CHEERING AND APPLAUSE) 115 00:05:33,520 --> 00:05:35,080 Look how cute she is! 116 00:05:36,160 --> 00:05:37,960 Oh, my lord. 117 00:05:37,960 --> 00:05:39,240 OK, guys, 118 00:05:39,240 --> 00:05:42,440 you have 60 minutes... 119 00:05:42,440 --> 00:05:44,840 Ooh. ..to make any kind 120 00:05:44,840 --> 00:05:48,000 of sandwich that you like. 121 00:05:48,000 --> 00:05:52,680 The pantry is full of anything that you can dream of, 122 00:05:52,680 --> 00:05:54,360 including the kind of bread 123 00:05:54,360 --> 00:05:56,160 that you cannot make in one hour. 124 00:05:56,160 --> 00:05:58,440 Phew! (LAUGHTER) 125 00:06:00,760 --> 00:06:02,680 We want your sandwich 126 00:06:02,680 --> 00:06:05,800 to be incredible, fantastic. 127 00:06:05,800 --> 00:06:07,720 When I taste your sandwich, 128 00:06:07,720 --> 00:06:10,600 I want a discotheque in my mouth... 129 00:06:12,080 --> 00:06:14,760 For those who don't speak French, 'bouche' is 'mouth', OK? 130 00:06:14,760 --> 00:06:16,280 (LAUGHTER) 131 00:06:17,800 --> 00:06:20,240 Discotheque in your bush... I don't know. 132 00:06:20,240 --> 00:06:21,360 Just keeping it clean. 133 00:06:21,360 --> 00:06:22,800 134 00:06:22,800 --> 00:06:25,320 Chef Khanh can! Chef Khanh can! 135 00:06:25,320 --> 00:06:27,400 136 00:06:31,040 --> 00:06:33,600 (CHEERING AND APPLAUSE) Welcome back to Khanh, yeah? 137 00:06:34,720 --> 00:06:35,960 138 00:06:35,960 --> 00:06:38,200 139 00:06:38,200 --> 00:06:40,760 (LAUGHS) I used to love that song! 140 00:06:42,240 --> 00:06:43,520 "Flavour, flavour, flavour," 141 00:06:43,520 --> 00:06:45,600 is what Jean-Christophe was trying to say. 142 00:06:45,600 --> 00:06:47,720 He wants a disco in his 'bouche', 143 00:06:47,720 --> 00:06:50,800 which means, to me, he wants flavour. 144 00:06:50,800 --> 00:06:53,120 Listen, guys, we want fun. 145 00:06:53,120 --> 00:06:56,240 Whoever makes the best sandwich will have 146 00:06:56,240 --> 00:07:00,360 the privilege to put this amazing shining pin 147 00:07:00,360 --> 00:07:01,720 on their chest. 148 00:07:01,720 --> 00:07:04,840 So, is this something you want to fight for? 149 00:07:04,840 --> 00:07:06,760 Yeah! Absolutely. Yes. 150 00:07:06,760 --> 00:07:08,640 JEAN-CHRISTOPHE: Are you sure? CONTESTANTS: Yeah! 151 00:07:08,640 --> 00:07:09,760 Yes? Yes! 152 00:07:09,760 --> 00:07:11,880 Good. (LAUGHTER) 153 00:07:13,080 --> 00:07:15,040 So, Chef Khanh, can you tell us, 154 00:07:15,040 --> 00:07:17,000 any advice you can give them, please? 155 00:07:17,000 --> 00:07:18,080 Playing it safe today 156 00:07:18,080 --> 00:07:19,440 is not going to win you that immunity pin. 157 00:07:19,440 --> 00:07:23,160 Like, there's no elimination today. Go crazy. 158 00:07:23,160 --> 00:07:24,760 Have fun. Go wild. 159 00:07:24,760 --> 00:07:26,680 I want something amazing from you guys. 160 00:07:26,680 --> 00:07:29,400 I hope you guys are ready to fight for that pin, 161 00:07:29,400 --> 00:07:31,960 because your time starts now. 162 00:07:35,080 --> 00:07:36,880 Go have fun. Yay, yay, yay! 163 00:07:40,520 --> 00:07:42,400 Um, um, um... 164 00:07:42,400 --> 00:07:43,920 Can I go in? Yeah, go. 165 00:07:47,960 --> 00:07:49,600 ALYONA: I'm very excited for this challenge today. 166 00:07:49,600 --> 00:07:52,760 I'm going to do everything I can today 167 00:07:52,760 --> 00:07:55,320 to make my sandwich delicious 168 00:07:55,320 --> 00:07:57,160 and mind-blowing, 169 00:07:57,160 --> 00:07:59,360 so I can wear that pin with me. 170 00:07:59,360 --> 00:08:01,240 Ooh! 171 00:08:03,160 --> 00:08:06,320 I think something super, like, decadent, 172 00:08:06,320 --> 00:08:07,720 really, like, bougie. 173 00:08:07,720 --> 00:08:10,480 I know Khanh loves a bougie snack, 174 00:08:10,480 --> 00:08:12,200 I see it all over social media, 175 00:08:12,200 --> 00:08:14,040 so I'm, like, going to, like, try 176 00:08:14,040 --> 00:08:15,240 and play into that today. 177 00:08:21,560 --> 00:08:24,640 Well, Khanh, there are not many people that would come in 178 00:08:24,640 --> 00:08:27,480 and outshine the specimen... (OTHERS LAUGH) 179 00:08:27,480 --> 00:08:29,760 ..that is an immunity pin... JEAN-CHRISTOPHE: Oh, yeah. 180 00:08:29,760 --> 00:08:31,520 ..but you may well just do that. 181 00:08:31,520 --> 00:08:34,280 Thank you so much for coming in and setting 182 00:08:34,280 --> 00:08:36,680 an epic challenge for someone to try and pin that 183 00:08:36,680 --> 00:08:38,200 on their chest at the end of the day. 184 00:08:38,200 --> 00:08:39,880 What are you hoping for? 185 00:08:39,880 --> 00:08:41,160 A lot. 186 00:08:41,160 --> 00:08:42,520 A sandwich, for me, it can go 187 00:08:42,520 --> 00:08:43,920 in so many different directions, right? 188 00:08:43,920 --> 00:08:45,360 There's, like, texture that's involved, 189 00:08:45,360 --> 00:08:46,360 and then there's flavour. 190 00:08:46,360 --> 00:08:48,320 But I think texture is one of the biggest ones. 191 00:08:48,320 --> 00:08:49,360 I don't think people think about it, 192 00:08:49,360 --> 00:08:50,600 but when you bite into a sandwich, 193 00:08:50,600 --> 00:08:52,360 there's always something crunchy or something soft, 194 00:08:52,360 --> 00:08:54,960 like, there's sometimes something chewy, right? 195 00:08:54,960 --> 00:08:57,480 There's so many different ways that this can go. 196 00:08:57,480 --> 00:08:59,560 Obviously, flavour is king, 197 00:08:59,560 --> 00:09:01,920 but then I want it to be assembled well. 198 00:09:01,920 --> 00:09:04,960 I want every mouthful to have every single part 199 00:09:04,960 --> 00:09:06,160 of the layer in there. 200 00:09:06,160 --> 00:09:09,040 And for me, texture and acidity is really important. 201 00:09:09,040 --> 00:09:10,200 The final question, though, 202 00:09:10,200 --> 00:09:12,640 if I stole that pin, do I come back to the competition? 203 00:09:12,640 --> 00:09:14,560 (OTHERS LAUGH) 204 00:09:14,560 --> 00:09:16,520 Hey, give it a go, Khanh. 205 00:09:20,960 --> 00:09:25,160 To get the immunity pin would be, like, the absolute coolest. 206 00:09:25,160 --> 00:09:26,280 I like things that are shiny, 207 00:09:26,280 --> 00:09:29,840 so I would love the opportunity to put that on my apron, yes! 208 00:09:29,840 --> 00:09:33,400 I'm so ready to enjoy this cook today, 209 00:09:33,400 --> 00:09:37,320 especially seeing there are no negative consequences. 210 00:09:37,320 --> 00:09:39,120 Nothing to lose, everything to gain. 211 00:09:40,840 --> 00:09:44,400 My family is of Greek heritage, 212 00:09:44,400 --> 00:09:47,640 so in my head, I'm giving myself an advantage 213 00:09:47,640 --> 00:09:49,640 by picking Greek flavours. 214 00:09:50,800 --> 00:09:52,320 Do you think she's doing moussaka? 215 00:09:52,320 --> 00:09:53,800 Maybe. 216 00:09:53,800 --> 00:09:55,520 She's got all the veg. Yeah. 217 00:09:55,520 --> 00:09:56,560 Yeah. 218 00:09:56,560 --> 00:09:58,440 She's got eggplant, she's got capsicum, she's got tomatoes. 219 00:09:58,440 --> 00:10:00,320 And then she's got the mince there too. 220 00:10:04,200 --> 00:10:05,560 Lydia! 221 00:10:05,560 --> 00:10:08,160 Oh, hi! Hello. OK, have we got...? 222 00:10:08,160 --> 00:10:09,520 How are you? Such a fan. 223 00:10:09,520 --> 00:10:10,520 Pleasure to meet you. 224 00:10:10,520 --> 00:10:11,960 Oh, my God, can I give you a hug? 225 00:10:11,960 --> 00:10:13,520 Oh, my God, please do. I'm gonna sneak over. 226 00:10:13,520 --> 00:10:15,760 Hello. Oh, my God! 227 00:10:15,760 --> 00:10:17,520 Oh. 228 00:10:17,520 --> 00:10:19,480 OK, go back to cooking. I'm sorry, I'm sorry. 229 00:10:19,480 --> 00:10:20,560 OK, OK, OK. OK, OK, OK. 230 00:10:20,560 --> 00:10:24,000 Have we got Happy Lydia today? We do have Happy Lydia today. 231 00:10:24,000 --> 00:10:25,760 What are you making? 232 00:10:25,760 --> 00:10:27,840 I'm doing, um, a moussaka-flavoured... 233 00:10:27,840 --> 00:10:29,440 Ah, gorgeous. ..like... 234 00:10:29,440 --> 00:10:31,800 My fave. Inspired, inspired. 235 00:10:31,800 --> 00:10:36,040 So, I'm going to try to roll the mince in the eggplant. 236 00:10:36,040 --> 00:10:37,800 Gorgeous. Crumb it and fry it, 237 00:10:37,800 --> 00:10:39,280 and put it like a crunchy... Wow! 238 00:10:39,280 --> 00:10:41,320 ..fried-y thing in there. Oh, wow. 239 00:10:41,320 --> 00:10:43,320 Possibly. Right. That's cool. 240 00:10:43,320 --> 00:10:45,720 So it's almost like a moussaka parmigiana. 241 00:10:45,720 --> 00:10:47,440 Yeah. Yes. Yes, yes! 242 00:10:47,440 --> 00:10:49,200 I like this a lot. Thank you. 243 00:10:49,200 --> 00:10:50,920 And it's just whether this all comes together... 244 00:10:50,920 --> 00:10:52,520 Yeah. ..the way you want. 245 00:10:52,520 --> 00:10:53,800 But it smells beautiful over here. 246 00:10:53,800 --> 00:10:55,360 Oh, thank you. We'll leave you to it. 247 00:10:55,360 --> 00:10:57,000 Thank you very much. Good luck, Lydia. 248 00:10:58,520 --> 00:11:01,480 60 minutes is not a lot of time 249 00:11:01,480 --> 00:11:05,080 for a MasterChef-worthy sandwich. 250 00:11:05,080 --> 00:11:08,040 It'll have eggplant, some capsicum, 251 00:11:08,040 --> 00:11:09,400 um... 252 00:11:10,520 --> 00:11:12,160 ..cheese. 253 00:11:12,160 --> 00:11:16,080 And if I make a really nice tomato sauce to go with it - 254 00:11:16,080 --> 00:11:18,160 I'm hoping I'll have enough time to do that. 255 00:11:18,160 --> 00:11:19,880 In order to get that pin, 256 00:11:19,880 --> 00:11:22,880 I'm going to have to cook my heart out. 257 00:11:22,880 --> 00:11:26,000 I'm going to give them the best cross-section they've ever seen. 258 00:11:26,000 --> 00:11:27,400 Ha! 259 00:11:27,400 --> 00:11:28,880 Oh, dear lord. OK. 260 00:11:31,240 --> 00:11:32,320 Hi, Annabel. 261 00:11:32,320 --> 00:11:34,160 Hi, Khanh. What are you making? 262 00:11:34,160 --> 00:11:35,920 I'm gonna do a steak frites baguette 263 00:11:35,920 --> 00:11:40,320 with an entrecote sauce over it. Yes! 264 00:11:40,320 --> 00:11:43,440 So, yeah, I've had this before, and I, like, loved it. 265 00:11:43,440 --> 00:11:46,200 I've never made it on a baguette before. 266 00:11:46,200 --> 00:11:47,480 OK. But I thought, 267 00:11:47,480 --> 00:11:49,680 "Today's the day to pull it out." 268 00:11:49,680 --> 00:11:51,400 That's really exciting, because there's a place 269 00:11:51,400 --> 00:11:52,960 called Entrecote in Melbourne... Yep. 270 00:11:52,960 --> 00:11:55,920 ..and they make this for AO, and I'm obsessed with it. 271 00:11:55,920 --> 00:11:57,360 Really? I'm obsessed with it. 272 00:11:57,360 --> 00:11:59,600 It's one of my favourite things to get at the tennis. Yeah. 273 00:11:59,600 --> 00:12:01,520 So I'm really excited to see... Oh, they do it on a baguette? 274 00:12:01,520 --> 00:12:02,560 Yes! 275 00:12:02,560 --> 00:12:04,800 Oh, damn. I thought I was really original, and I guess not. 276 00:12:04,800 --> 00:12:06,480 It's very classic. Yes. 277 00:12:06,480 --> 00:12:07,920 Yes, it is. 278 00:12:07,920 --> 00:12:10,000 It looks quite spectacular - that beautiful green sauce, 279 00:12:10,000 --> 00:12:12,160 the, like, perfectly cooked steak, the crispy chips. 280 00:12:12,160 --> 00:12:15,160 Yeah. So, you're talking about multiple pressure points there. 281 00:12:15,160 --> 00:12:16,960 Yes. Yeah. Crispy chips. 282 00:12:16,960 --> 00:12:18,240 Yes. Perfectly cooked steak. 283 00:12:18,240 --> 00:12:19,800 And that sauce has to be banging. Yes. 284 00:12:19,800 --> 00:12:22,280 Yeah. Alright, make it great. Alright. Thanks, guys. 285 00:12:22,280 --> 00:12:24,320 Good luck, Annabel. See ya. 286 00:12:24,320 --> 00:12:27,400 I need to make sure that I nail every single element today, 287 00:12:27,400 --> 00:12:29,640 otherwise, that pin, I'm going nowhere near it. 288 00:12:32,760 --> 00:12:34,040 EMILY: Come on, Hannah, girl. 289 00:12:36,920 --> 00:12:39,240 An immunity pin is just, like, a lifeline. 290 00:12:39,240 --> 00:12:41,160 It's like Get Out Of Jail Free card in Monopoly 291 00:12:41,160 --> 00:12:44,560 but for MasterChef, so I do want that pin today. 292 00:12:44,560 --> 00:12:47,520 We all want it, and we're all going to try hard for it. 293 00:12:47,520 --> 00:12:49,040 Straightaway, I'm kind of 294 00:12:49,040 --> 00:12:50,920 thinking about when I went to Italy last year, 295 00:12:50,920 --> 00:12:53,080 and the sandwiches that I lined up for 296 00:12:53,080 --> 00:12:54,280 that are viral. 297 00:12:55,440 --> 00:12:59,040 Today, I'm going to make an nduja chicken sandwich. 298 00:12:59,040 --> 00:13:03,120 I'm going for that real Italian sandwich vibe here. 299 00:13:03,120 --> 00:13:04,440 I've gone back to nduja 300 00:13:04,440 --> 00:13:06,120 because it's one of my favourite things, 301 00:13:06,120 --> 00:13:07,720 chicken because I love chicken. 302 00:13:07,720 --> 00:13:11,120 And I'm starting to build these flavour profiles in my head up. 303 00:13:11,120 --> 00:13:12,800 Hey, Hannah. Hello. 304 00:13:12,800 --> 00:13:15,040 Hi. Tell us what you're making. 305 00:13:15,040 --> 00:13:17,440 I'm going for the classic Italian-type sandwich 306 00:13:17,440 --> 00:13:19,560 because that's leaning into what I love. 307 00:13:19,560 --> 00:13:21,520 OK, so you've got some capsicums charring here. 308 00:13:21,520 --> 00:13:22,920 Yeah, I'm gonna go... I'm gonna just... 309 00:13:22,920 --> 00:13:24,120 Is that brining? It's brining. 310 00:13:24,120 --> 00:13:26,160 I'm just going to go as hard as I can on flavour 311 00:13:26,160 --> 00:13:28,080 to make sure every element packs a punch. 312 00:13:28,080 --> 00:13:30,160 I've got an nduja glaze to go on my chicken. 313 00:13:30,160 --> 00:13:31,200 Gorgeous. 314 00:13:31,200 --> 00:13:32,520 So, how are you going to cook the chicken? 315 00:13:32,520 --> 00:13:34,400 I want to go hard on the pan, 316 00:13:34,400 --> 00:13:36,560 but I want to get a nice crust on there as well. 317 00:13:36,560 --> 00:13:38,600 And then it's going to be glazed afterwards with this. 318 00:13:38,600 --> 00:13:42,040 What do you think about just glazing something 319 00:13:42,040 --> 00:13:43,200 for a sandwich? 320 00:13:45,520 --> 00:13:47,560 Obviously, a good sauce is very important, right? 321 00:13:47,560 --> 00:13:48,920 Yes, yes. So just a glaze? 322 00:13:48,920 --> 00:13:50,680 It depends on how much is going to be left over 323 00:13:50,680 --> 00:13:52,000 on that piece of protein. Yeah, yeah. 324 00:13:52,000 --> 00:13:54,640 But also, just think about when you eat it. What do you want? 325 00:13:56,040 --> 00:13:57,720 So, think about whether you should spend your time 326 00:13:57,720 --> 00:14:00,040 making that glaze or trying to inject that flavour 327 00:14:00,040 --> 00:14:01,240 into a sauce. 328 00:14:02,440 --> 00:14:03,640 OK? Yeah. 329 00:14:03,640 --> 00:14:05,200 You've got 60 minutes. We want to taste it. 330 00:14:05,200 --> 00:14:06,520 Yeah. Yeah. 331 00:14:07,640 --> 00:14:08,680 OK. 332 00:14:10,760 --> 00:14:11,920 Panicking now. 333 00:14:21,480 --> 00:14:24,280 The more I work in this kitchen, the more I'm realising, 334 00:14:24,280 --> 00:14:26,400 "Listen to when the judges make a comment." 335 00:14:26,400 --> 00:14:28,840 Maybe just glazing a chicken 336 00:14:28,840 --> 00:14:31,360 isn't enough flavour infused into the chicken. 337 00:14:31,360 --> 00:14:32,440 But I guess, 338 00:14:32,440 --> 00:14:34,720 if you're going to call it an nduja chicken, 339 00:14:34,720 --> 00:14:36,840 you need to be able to taste it. 340 00:14:36,840 --> 00:14:40,840 The glaze might not be enough, like, flavour for the sandwich. 341 00:14:42,000 --> 00:14:44,160 I need to change this into a sauce. 342 00:14:44,160 --> 00:14:46,320 I've just got to get this chicken on 343 00:14:46,320 --> 00:14:47,600 and then really work on this sauce, 344 00:14:47,600 --> 00:14:49,400 so with every bite you're getting that flavour 345 00:14:49,400 --> 00:14:50,680 through that chicken. 346 00:14:50,680 --> 00:14:52,240 It's all about that flavour. 347 00:14:54,240 --> 00:14:55,520 Come on, Jackie! 348 00:14:57,240 --> 00:14:59,040 JACKIE: I'm a little bit of a risk-taker. 349 00:14:59,040 --> 00:15:02,800 And today, I really want to see how far I can push it. 350 00:15:02,800 --> 00:15:04,480 VINNIE: Jackie, what are you making? 351 00:15:04,480 --> 00:15:06,560 I'm gonna do a bulgogi Philly cheesesteak. 352 00:15:06,560 --> 00:15:08,200 Nice. That sounds so good. Did I hear right? 353 00:15:08,200 --> 00:15:10,080 Bulgogi Philly cheesesteak, yeah. 354 00:15:10,080 --> 00:15:11,480 Oh! Yum. 355 00:15:11,480 --> 00:15:14,520 So, bulgogi beef is a dish traditionally from Korea. 356 00:15:14,520 --> 00:15:16,720 Usually, it's served with rice, with sides, 357 00:15:16,720 --> 00:15:18,400 or at Korean barbecue. 358 00:15:18,400 --> 00:15:21,080 A Philly cheesesteak is a classic American burger. 359 00:15:21,080 --> 00:15:23,840 It's packed in with onions and cheese. 360 00:15:23,840 --> 00:15:25,480 It's a pretty epic combination, 361 00:15:25,480 --> 00:15:28,280 because you'll have the punchy flavours of the bulgogi beef, 362 00:15:28,280 --> 00:15:30,040 but the coating of the cheese 363 00:15:30,040 --> 00:15:32,880 in that hot-dog bun will give it some creaminess. 364 00:15:34,240 --> 00:15:36,120 Jack-Jack-Jackie! Hi! 365 00:15:36,120 --> 00:15:38,400 How are you going? Hi, Poh. Hi, Khanh. How are you? 366 00:15:38,400 --> 00:15:40,440 OK, tell us, tell us. What are you doing? 367 00:15:40,440 --> 00:15:43,560 Yes, so I am making a bulgogi Philly cheesesteak. 368 00:15:43,560 --> 00:15:45,440 Oh! Yes. 369 00:15:45,440 --> 00:15:48,800 Girl! This is cool! Cool idea. 370 00:15:48,800 --> 00:15:50,120 So, what have we got on so far? 371 00:15:50,120 --> 00:15:52,120 You've got some onions and capsicum cooking off. 372 00:15:52,120 --> 00:15:54,040 Yeah, I've got them caramelising. 373 00:15:54,040 --> 00:15:55,800 This is going to be like a kimchi mayo. 374 00:15:55,800 --> 00:15:57,880 So, it'll be a bit of, like, a spicy kind of spread. 375 00:15:57,880 --> 00:16:00,120 And then the bulgogi. Oh, that smells good. 376 00:16:00,120 --> 00:16:02,400 So we've got soy, garlic, ginger, all the aromats. 377 00:16:02,400 --> 00:16:04,360 A bit of apple as well for sweetness. 378 00:16:04,360 --> 00:16:05,680 POH AND KHANH: Yeah. I like this. I like this. 379 00:16:05,680 --> 00:16:07,240 I really, really like this. 380 00:16:07,240 --> 00:16:10,520 So, I think it's straightforward deliciousness. 381 00:16:10,520 --> 00:16:11,600 Uh-huh. 382 00:16:11,600 --> 00:16:13,040 But is there anything in there that you're adding 383 00:16:13,040 --> 00:16:15,480 that's kind of a little bit left of centre, that's going 384 00:16:15,480 --> 00:16:18,200 to give us a bit of fresh crunch or some texture? 385 00:16:19,640 --> 00:16:21,200 Just think about it. 386 00:16:21,200 --> 00:16:23,600 'Cause for me, that's the only thing that's missing in this. 387 00:16:25,000 --> 00:16:27,720 This cook is so important. An immunity pin is up for grabs. 388 00:16:27,720 --> 00:16:29,680 If the judges bite through this sandwich 389 00:16:29,680 --> 00:16:31,600 and it doesn't have that crunch element today, 390 00:16:31,600 --> 00:16:33,400 it's just not going to be what they're looking for. 391 00:16:33,400 --> 00:16:35,880 I want to make sure that I nail this sandwich. 392 00:16:37,160 --> 00:16:38,680 If you want that pin, 393 00:16:38,680 --> 00:16:40,120 you're going to have to think big. 394 00:16:40,120 --> 00:16:41,840 40 minutes to go! 395 00:16:41,840 --> 00:16:43,760 (CHEERING AND APPLAUSE) 396 00:16:43,760 --> 00:16:45,000 That was so fun! 397 00:16:45,000 --> 00:16:46,280 So fun! 398 00:16:46,280 --> 00:16:47,800 Let's go, guys! 399 00:16:51,760 --> 00:16:53,120 Come on, Alyona. 400 00:16:53,120 --> 00:16:56,400 ALYONA: Growing up in Estonia, I didn't really eat sandwiches. 401 00:16:56,400 --> 00:16:59,520 First of all, Russian sandwiches are open sandwiches. 402 00:16:59,520 --> 00:17:01,240 So, you have one piece of bread, 403 00:17:01,240 --> 00:17:04,200 some cheese and some meat on top of it. 404 00:17:04,200 --> 00:17:06,760 That's it. It's so boring. 405 00:17:06,760 --> 00:17:09,640 So I feel like I only learned how to make sandwiches 406 00:17:09,640 --> 00:17:12,480 living and travelling in different countries. 407 00:17:12,480 --> 00:17:15,640 I love Italian sandwiches that have a lot 408 00:17:15,640 --> 00:17:17,360 of freshness to them. 409 00:17:17,360 --> 00:17:19,520 So, I'm going kind of, like, Italian, 410 00:17:19,520 --> 00:17:21,560 something that I normally love to eat. 411 00:17:21,560 --> 00:17:23,040 Hi, Alyona. Hi. 412 00:17:23,040 --> 00:17:25,800 Hi. I'm Khanh. Oh, my gosh. Hello. 413 00:17:25,800 --> 00:17:27,560 This looks all very beautiful. 414 00:17:27,560 --> 00:17:29,880 It looks very Italian. Yes. 415 00:17:29,880 --> 00:17:32,600 What are you making? OK, so I'm definitely Italian, 416 00:17:32,600 --> 00:17:33,800 so... Uh-huh. 417 00:17:33,800 --> 00:17:35,520 No, I'm not definitely Italian - Russian. 418 00:17:35,520 --> 00:17:38,000 I'm actually Russian, but I'm going Italian today. 419 00:17:38,000 --> 00:17:39,280 So, I'm brining some chicken. 420 00:17:39,280 --> 00:17:41,720 I'm going to then, like, marinate it in some yoghurt, 421 00:17:41,720 --> 00:17:43,040 just really, really briefly. 422 00:17:43,040 --> 00:17:46,560 And then I'm going to make some pesto with basil, 423 00:17:46,560 --> 00:17:49,720 mint and pistachio to go with it. 424 00:17:49,720 --> 00:17:51,680 And I'm going to put some stracciatella throughout, 425 00:17:51,680 --> 00:17:53,800 a little bit of pickle, 426 00:17:53,800 --> 00:17:56,000 because pickle needs to go on everything. 427 00:17:56,000 --> 00:17:57,760 We have a lot of different layers of flavour here. 428 00:17:57,760 --> 00:18:00,080 Mm. That's what I'm reading into it. 429 00:18:00,080 --> 00:18:01,760 But I'm really excited by it. Mm, mm. 430 00:18:01,760 --> 00:18:03,160 I think this is cool. 431 00:18:03,160 --> 00:18:04,440 I had a sandwich very similar to this... 432 00:18:04,440 --> 00:18:06,760 Yeah? ..when I was in Sicily, 433 00:18:06,760 --> 00:18:08,120 last year. 434 00:18:09,120 --> 00:18:11,800 This is very fun. This could go either way. 435 00:18:11,800 --> 00:18:14,840 It could be a lot, or it could be absolutely perfect 436 00:18:14,840 --> 00:18:16,520 and you could smash it out of the park. 437 00:18:16,520 --> 00:18:18,200 Look, we did tell them to go big. 438 00:18:18,200 --> 00:18:20,040 Yeah. So let's just leave them to go big. 439 00:18:20,040 --> 00:18:21,720 Alright. Good luck, Alyona. Go big! 440 00:18:21,720 --> 00:18:23,240 Thank you. 441 00:18:23,240 --> 00:18:25,120 Oh, my gosh. 442 00:18:25,120 --> 00:18:27,360 Khanh just said that he had a similar one in Sicily. 443 00:18:27,360 --> 00:18:30,240 This is exactly where I'm going with this idea. 444 00:18:30,240 --> 00:18:31,920 So I just need to execute 445 00:18:31,920 --> 00:18:34,280 and make sure I take them to Sicily. 446 00:18:35,280 --> 00:18:38,000 I'm really hoping I'm going to get the immunity pin today. 447 00:18:38,000 --> 00:18:39,080 I'm going to fight. 448 00:18:39,080 --> 00:18:41,400 I'm going to make my food really, really delicious. 449 00:18:42,960 --> 00:18:44,720 Come on, Uncle Miin! 450 00:18:44,720 --> 00:18:47,640 MIIN: I want that immunity pin more than ever. 451 00:18:47,640 --> 00:18:50,600 I'm still a bit, you know, up and down in the kitchen, 452 00:18:50,600 --> 00:18:53,320 so having an immunity pin would probably help 453 00:18:53,320 --> 00:18:56,240 in terms of calming my nerves a bit when I'm cooking. 454 00:18:57,320 --> 00:18:59,840 I'm going to do a curry chicken version, 455 00:18:59,840 --> 00:19:01,720 something called Roti John. 456 00:19:01,720 --> 00:19:03,440 So, 'roti' means 'bread', 457 00:19:03,440 --> 00:19:06,080 and 'John' is just the name - I don't know why. 458 00:19:07,440 --> 00:19:09,200 But essentially, it's normally just a very soft 459 00:19:09,200 --> 00:19:13,120 hot-dog roll that's filled with a curry. 460 00:19:13,120 --> 00:19:17,040 It's a very saucy, messy sandwich. 461 00:19:17,040 --> 00:19:20,160 And then it is finished by cooking an egg omelette 462 00:19:20,160 --> 00:19:22,720 and wrapping it in an egg omelette. 463 00:19:22,720 --> 00:19:25,720 I'm getting all the aromats cooking in the curry. 464 00:19:25,720 --> 00:19:27,120 What I want in my sandwich 465 00:19:27,120 --> 00:19:30,160 is obviously a really good curry. 466 00:19:30,160 --> 00:19:32,360 The curry leaves just went in. Yeah, I know. (INHALES DEEPLY) 467 00:19:32,360 --> 00:19:34,560 The smells! The smells, Poh! 468 00:19:35,960 --> 00:19:37,840 Curry leaves just get me. Yeah. 469 00:19:37,840 --> 00:19:39,480 So, that's really important, 470 00:19:39,480 --> 00:19:41,520 because if I don't get the curry right, 471 00:19:41,520 --> 00:19:43,360 then it doesn't matter what else I do. 472 00:19:44,960 --> 00:19:49,440 I'm not the kind of cook who follows recipes. 473 00:19:49,440 --> 00:19:52,040 A lot of times, it's just based on feel 474 00:19:52,040 --> 00:19:56,480 or what we call 'agak agak' in Malaysia, 475 00:19:56,480 --> 00:19:59,280 'Agak agak' translates to 'guesstimation'. 476 00:19:59,280 --> 00:20:01,440 So, every time you ask a Malaysian, 477 00:20:01,440 --> 00:20:02,920 "Can I get a recipe?", 478 00:20:02,920 --> 00:20:04,920 it's always, "I can give you the ingredients, 479 00:20:04,920 --> 00:20:07,200 "but I can't give you exact measurements 480 00:20:07,200 --> 00:20:09,280 "because everything is agak agak 481 00:20:09,280 --> 00:20:11,080 "or guesstimate to taste." 482 00:20:12,760 --> 00:20:14,840 Keep fighting for that immunity pin! 483 00:20:14,840 --> 00:20:16,800 30 minutes to go! 484 00:20:16,800 --> 00:20:19,720 ANDY: Let's go, everybody! (CHEERING AND APPLAUSE) 485 00:20:21,240 --> 00:20:22,720 I'm stressed. (CHUCKLES) 486 00:20:26,920 --> 00:20:28,520 Hi, Aaron. Hey, Poh. How you going? 487 00:20:28,520 --> 00:20:29,560 How you going? 488 00:20:29,560 --> 00:20:32,400 Are you going for a bit of a banh mi kind of inspo or...? 489 00:20:32,400 --> 00:20:34,600 I'm trying to marry the banh mi bread 490 00:20:34,600 --> 00:20:35,960 with a shrimp po'boy. 491 00:20:35,960 --> 00:20:37,680 Oh! Ah! Yeah. 492 00:20:37,680 --> 00:20:39,240 Oh, my God, I love the way we both just did that 493 00:20:39,240 --> 00:20:40,480 at the exact same time. 494 00:20:40,480 --> 00:20:41,840 So, I've got, like, just some fresh veg here 495 00:20:41,840 --> 00:20:43,080 that I'll dress up in a sec. 496 00:20:43,080 --> 00:20:45,000 And then we've got the shrimp that'll be dredged 497 00:20:45,000 --> 00:20:47,240 in some seasoned flour with all those spices. 498 00:20:47,240 --> 00:20:49,920 And then I'll be making the mayo with some prawn oil, 499 00:20:49,920 --> 00:20:51,400 some lime and some of the spices as well. 500 00:20:51,400 --> 00:20:52,840 I feel like there's a lot here to do. 501 00:20:52,840 --> 00:20:54,160 Yeah, there is. 502 00:20:54,160 --> 00:20:55,720 Deep-fryer's on, so that's a good thing. 503 00:20:55,720 --> 00:20:57,080 And, yeah, I've got some work cut out for me. 504 00:20:57,080 --> 00:20:58,400 Yeah. I'm very excited about it. 505 00:20:58,400 --> 00:21:00,080 Yeah. I'm hearing texture, 506 00:21:00,080 --> 00:21:03,240 flavour difference, like, acidity. 507 00:21:03,240 --> 00:21:04,960 It's making me quite happy. Thank you. 508 00:21:07,400 --> 00:21:08,960 Fried prawns, giant fried prawns 509 00:21:08,960 --> 00:21:10,920 in a sandwich is always going to look good. 510 00:21:10,920 --> 00:21:12,440 And it's always going to taste good. 511 00:21:12,440 --> 00:21:14,440 But I need to nail the cook of the prawns. 512 00:21:14,440 --> 00:21:16,000 I want these, like, giant prawns, 513 00:21:16,000 --> 00:21:18,240 and they're all fried and crispy. 514 00:21:18,240 --> 00:21:20,280 Got to have a crunch, got to have a crisp 515 00:21:20,280 --> 00:21:21,880 but also be relatively light. 516 00:21:23,120 --> 00:21:24,960 That's an exciting-sounding sandwich. 517 00:21:24,960 --> 00:21:27,000 I really want that pin. I hope it shows, you know? 518 00:21:27,000 --> 00:21:28,600 I'm really gonna fight for that pin. 519 00:21:28,600 --> 00:21:30,440 So, fingers crossed they can get into it. 520 00:21:31,520 --> 00:21:33,600 crumb and new bread 521 00:21:33,600 --> 00:21:35,480 522 00:21:35,480 --> 00:21:37,200 523 00:21:37,200 --> 00:21:40,120 OK, crumb and new bread. 524 00:21:40,120 --> 00:21:41,640 Crumb and new bread. 525 00:21:41,640 --> 00:21:44,520 Of course let's take a second one just in case. 526 00:21:44,520 --> 00:21:46,000 And crumb. 527 00:21:46,000 --> 00:21:48,960 I can't wait for crumb anymore. Where would it be? 528 00:21:48,960 --> 00:21:51,200 Oh, there it is. Panko will do. 529 00:21:52,880 --> 00:21:54,880 Panko - found it. 530 00:21:54,880 --> 00:21:56,480 Found it! 531 00:21:58,560 --> 00:22:00,520 EMILY: Run, Lydia! Come on, girl! 532 00:22:01,680 --> 00:22:05,320 I'm making a moussaka-inspired roulade sandwich. 533 00:22:05,320 --> 00:22:06,760 Put you in there. 534 00:22:07,840 --> 00:22:09,560 Let's put a little bit of... 535 00:22:09,560 --> 00:22:10,840 Yeah, why not? 536 00:22:10,840 --> 00:22:12,280 Put a little bit of herb in there. 537 00:22:13,440 --> 00:22:15,720 I'm going to roll moussaka flavours 538 00:22:15,720 --> 00:22:18,960 into an eggplant with some mince spiced up, 539 00:22:18,960 --> 00:22:21,560 roll it and put that whole crumbed roulade 540 00:22:21,560 --> 00:22:23,320 in a sandwich. 541 00:22:23,320 --> 00:22:25,600 Crumbing and frying this roulade, 542 00:22:25,600 --> 00:22:27,160 it's the textural element 543 00:22:27,160 --> 00:22:31,120 that is needed to make this sandwich balanced. 544 00:22:31,120 --> 00:22:33,920 And who doesn't like things that are fried? 545 00:22:35,800 --> 00:22:38,960 So, Khanh can have his cross-section, 546 00:22:38,960 --> 00:22:41,880 and Jean-Christophe can have his discotheque. (CHUCKLES) 547 00:22:44,480 --> 00:22:46,120 Sandwich day is a great day. 548 00:22:46,120 --> 00:22:48,760 There are so many interesting sandwiches out there. 549 00:22:48,760 --> 00:22:49,760 What are we loving? 550 00:22:49,760 --> 00:22:51,560 JEAN-CHRISTOPHE: Lydia - guess what - 551 00:22:51,560 --> 00:22:53,520 she's doing a moussaka with eggplant. 552 00:22:53,520 --> 00:22:54,840 Yes. In a sandwich. 553 00:22:54,840 --> 00:22:55,840 SOFIA: Cool. 554 00:22:55,840 --> 00:22:57,560 Jackie's. Jackie's? 555 00:22:57,560 --> 00:23:00,000 It is the bulgogi beef cheesesteak. 556 00:23:00,000 --> 00:23:01,920 Oh! Ooh, interesting. 557 00:23:01,920 --> 00:23:03,640 KHANH: Yes. Oh, I love that idea! 558 00:23:03,640 --> 00:23:05,880 It makes sense. It makes so much sense. Yes! 559 00:23:05,880 --> 00:23:07,320 The only thing is, 560 00:23:07,320 --> 00:23:10,120 for me, she's not really putting anything else in there, 561 00:23:10,120 --> 00:23:11,560 so it's just going to be sort of, like, that... 562 00:23:11,560 --> 00:23:12,880 Meat and cheese. ..meat and cheese... 563 00:23:12,880 --> 00:23:14,200 Like, classic Philly cheesesteak. 564 00:23:14,200 --> 00:23:16,200 Yeah, but I want something fresh. 565 00:23:16,200 --> 00:23:19,040 I'm excited about Miin's Roti John. 566 00:23:19,040 --> 00:23:20,080 Yeah. 567 00:23:20,080 --> 00:23:21,640 I think it's going to be incredibly tasty. 568 00:23:21,640 --> 00:23:23,360 You know, beautiful curried chicken... 569 00:23:23,360 --> 00:23:25,480 Yeah. ..wrapped in an omelette. 570 00:23:26,800 --> 00:23:30,800 MIIN: For my curried chicken Roti John, the appeal of it 571 00:23:30,800 --> 00:23:33,360 is that it doesn't look like a sandwich. 572 00:23:33,360 --> 00:23:35,960 What you will see is an egg 573 00:23:35,960 --> 00:23:38,840 that's wrapped around something. 574 00:23:38,840 --> 00:23:42,160 You only reveal the sandwich once you cut into it. 575 00:23:42,160 --> 00:23:44,640 VINNIE: Let's go, Miin! EMILY: Oh, nice, Miin! 576 00:23:44,640 --> 00:23:46,480 GRACE: Oh, yeah. Go, Miiny! Wow. 577 00:23:48,160 --> 00:23:49,600 The omelette is really important 578 00:23:49,600 --> 00:23:51,920 because it just needs to be thick enough 579 00:23:51,920 --> 00:23:53,360 where it will hold its structure, 580 00:23:53,360 --> 00:23:57,320 but thin enough that I could roll the entire sandwich in it. 581 00:23:57,320 --> 00:23:58,840 Yeah, nice, Miin. 582 00:24:01,240 --> 00:24:03,320 The judges are hovering around, looking at me, 583 00:24:03,320 --> 00:24:06,040 and I'm trying to get this omelette out. 584 00:24:06,040 --> 00:24:08,800 Oh, no, it's breaking. Flip it upside down. 585 00:24:18,200 --> 00:24:19,920 Somehow I've messed up the omelette. 586 00:24:21,560 --> 00:24:23,840 If I try to wrap it, it's just gonna fall apart. 587 00:24:25,000 --> 00:24:26,600 So I'm gonna have to redo it. 588 00:24:26,600 --> 00:24:27,840 Why am I so stressed? 589 00:24:29,160 --> 00:24:31,880 When you know you're cooking for an immunity pin, 590 00:24:31,880 --> 00:24:33,320 it has to be spot-on. 591 00:24:43,240 --> 00:24:45,320 Every layer counts! 592 00:24:45,320 --> 00:24:47,040 15 minutes to go! 593 00:24:47,040 --> 00:24:49,760 (CHEERING AND APPLAUSE) 594 00:24:51,920 --> 00:24:53,640 Bring it home! 595 00:24:56,840 --> 00:24:59,120 I'm not happy with my omelette... 596 00:25:01,160 --> 00:25:02,960 ..so I'm gonna have to redo it. 597 00:25:04,280 --> 00:25:06,800 Hopefully, I'll get it done properly this time. 598 00:25:06,800 --> 00:25:08,520 EMILY: Work that egg, Uncle Miin. 599 00:25:08,520 --> 00:25:10,560 This is my chance for an immunity pin. 600 00:25:10,560 --> 00:25:11,600 Come on, Uncle Miin! 601 00:25:11,600 --> 00:25:13,560 So I want everything to be perfect. 602 00:25:16,680 --> 00:25:18,120 Come on, Annabel! 603 00:25:18,120 --> 00:25:19,840 I'm doing a steak frites baguette today 604 00:25:19,840 --> 00:25:22,000 with, like, an entrecote sauce. 605 00:25:22,000 --> 00:25:24,520 I really, really want to win today. 606 00:25:24,520 --> 00:25:25,680 Like, real bad. 607 00:25:25,680 --> 00:25:26,880 Extremely bad. 608 00:25:27,920 --> 00:25:29,920 For my elevated steak sandwich, 609 00:25:29,920 --> 00:25:32,200 although it's simple and there's three elements, 610 00:25:32,200 --> 00:25:34,960 every single element needs to be executed perfectly. 611 00:25:34,960 --> 00:25:37,760 What makes a really, really good entrecote sauce 612 00:25:37,760 --> 00:25:39,240 is the perfect balance. 613 00:25:39,240 --> 00:25:41,360 So, it's super green, super herby. 614 00:25:41,360 --> 00:25:44,520 We've got sage, basil, parsley, Dijon mustard, 615 00:25:44,520 --> 00:25:46,400 Worcestershire, anchovies, 616 00:25:46,400 --> 00:25:49,120 nutmeg, black pepper and an egg yolk. 617 00:25:51,160 --> 00:25:53,120 Ooh! Is that fish sauce? 618 00:25:53,120 --> 00:25:55,520 No, I put anchovies in. Ah. 619 00:25:55,520 --> 00:25:57,080 It tastes yum! 620 00:25:57,080 --> 00:25:58,840 It's not too rich. 621 00:25:58,840 --> 00:26:00,280 I'm really happy with it. 622 00:26:01,800 --> 00:26:04,440 For my steak, the plan is to serve the steak sliced 623 00:26:04,440 --> 00:26:05,880 on the sandwich. 624 00:26:05,880 --> 00:26:08,480 The pink in the steak has got to be poppin', 625 00:26:08,480 --> 00:26:11,400 so the steak should be rare, medium rare. 626 00:26:12,800 --> 00:26:15,840 I'm feeling good. I need to get my chips in the fryer, 627 00:26:15,840 --> 00:26:18,560 but everything will come together in the end, I think. 628 00:26:22,720 --> 00:26:25,480 AARON: Today, I'm making my spin on a shrimp po'boy. 629 00:26:25,480 --> 00:26:27,320 So far, I'm actually... I feel like I'm in control, 630 00:26:27,320 --> 00:26:29,160 and my sauce is coming together nicely. 631 00:26:29,160 --> 00:26:30,640 I really want this sauce to hit - 632 00:26:30,640 --> 00:26:33,600 like, it can't just be your average spicy mayo. 633 00:26:33,600 --> 00:26:36,800 It's got to really carry the sandwich. 634 00:26:36,800 --> 00:26:38,720 All those flavours meld well together. 635 00:26:38,720 --> 00:26:41,240 There's crunch, there's bite, there's zing, there's freshness. 636 00:26:41,240 --> 00:26:43,040 So, yeah, I'm really hoping that it all comes through. 637 00:26:44,480 --> 00:26:46,840 The sandwich has got to stand out, 638 00:26:46,840 --> 00:26:49,040 so I need to nail the cook of the prawns, 639 00:26:49,040 --> 00:26:51,560 the deep-frying them to get that really crispy texture, 640 00:26:51,560 --> 00:26:54,320 but then also to protect the meat on the inside 641 00:26:54,320 --> 00:26:55,640 to keep them quite juicy as well. 642 00:26:57,040 --> 00:26:59,120 I have deep-fried prawns before and, generally, 643 00:26:59,120 --> 00:27:01,120 the ones that I use aren't actually that big. 644 00:27:01,120 --> 00:27:05,040 So, it only takes around, like, three to four minutes. 645 00:27:05,040 --> 00:27:07,120 It's just, just done. 646 00:27:07,120 --> 00:27:08,360 I just cut through the prawn, 647 00:27:08,360 --> 00:27:09,640 and I think it's just a little bit opaque, 648 00:27:09,640 --> 00:27:12,000 so I'm just gonna splash it in there for another 30 seconds, 649 00:27:12,000 --> 00:27:13,480 and it should be good. 650 00:27:13,480 --> 00:27:15,120 Hopefully they're perfectly cooked. 651 00:27:15,120 --> 00:27:16,320 Fingers crossed. (CHUCKLES) 652 00:27:18,200 --> 00:27:19,600 No soggy bottoms! 653 00:27:19,600 --> 00:27:21,240 Only ten minutes to go! 654 00:27:21,240 --> 00:27:23,040 (CHEERING AND APPLAUSE) 655 00:27:24,560 --> 00:27:25,760 I love it! I love it! 656 00:27:27,160 --> 00:27:30,040 Come on, everybody. Nice work, guys. 657 00:27:31,600 --> 00:27:34,200 HANNAH: Got a lot to do in a short amount of time. 658 00:27:34,200 --> 00:27:36,520 I'm just working on my nduja sauce. 659 00:27:36,520 --> 00:27:39,000 I just want it to start sucking that up. 660 00:27:39,000 --> 00:27:42,320 I've got a little list going through my head like this, 661 00:27:42,320 --> 00:27:44,120 and I'm ticking off one thing after another. 662 00:27:44,120 --> 00:27:45,680 I'm getting there. 663 00:27:45,680 --> 00:27:47,120 Hello. Hannah! 664 00:27:47,120 --> 00:27:49,680 Hello, hello. So, what's going on 665 00:27:49,680 --> 00:27:51,440 with this nduja process? 666 00:27:51,440 --> 00:27:53,560 Are we glazing? Are we saucing? Are we doing both? 667 00:27:53,560 --> 00:27:56,320 So, instead of glazing the chicken as it comes off, 668 00:27:56,320 --> 00:27:57,880 I actually chop the chicken and then lightly toss it 669 00:27:57,880 --> 00:27:59,160 in the glaze. 670 00:27:59,160 --> 00:28:01,000 So, that's sort of, every bite, you're getting that flavour 671 00:28:01,000 --> 00:28:02,840 through that chicken. So it's a sauce glaze? 672 00:28:02,840 --> 00:28:04,400 It's a sauce glaze. (CHUCKLES) 673 00:28:06,960 --> 00:28:09,760 ALYONA: I didn't really eat sandwiches growing up, 674 00:28:09,760 --> 00:28:11,480 so we're going to Italy. 675 00:28:11,480 --> 00:28:15,080 We're going Mediterranean, and we're going big. 676 00:28:15,080 --> 00:28:17,600 CONTESTANT: (FROM GANTRY) Come on, Alyona! 677 00:28:17,600 --> 00:28:19,840 Taste everything, girl. 678 00:28:19,840 --> 00:28:22,080 I'm really happy with my pesto. 679 00:28:22,080 --> 00:28:25,000 Orange works really well with basil and mint 680 00:28:25,000 --> 00:28:26,520 and pistachios. 681 00:28:26,520 --> 00:28:28,160 My chicken is juicy. 682 00:28:28,160 --> 00:28:31,000 Time to start assembling my sandwich. 683 00:28:31,000 --> 00:28:32,520 Today I'm using ciabatta bread. 684 00:28:32,520 --> 00:28:35,720 So, the first thing is the salad, with grapes 685 00:28:35,720 --> 00:28:38,240 and rocket and a little bit of olive oil. 686 00:28:38,240 --> 00:28:41,120 Putting grapes in, girl?! Crazy. 687 00:28:41,120 --> 00:28:43,280 I'm adding stracciatella cheese in my sandwich 688 00:28:43,280 --> 00:28:46,520 because, when it's merged together with the pesto, 689 00:28:46,520 --> 00:28:50,440 it almost creates this new sauce, where it's, like, cheesy, 690 00:28:50,440 --> 00:28:53,360 and it's nutty, and it's vibrant and delicious. 691 00:28:53,360 --> 00:28:54,640 You do it, Alyona. 692 00:28:55,760 --> 00:28:58,680 I'm looking at Alyona's, and it is massive. (CHUCKLES) 693 00:28:58,680 --> 00:29:00,760 If I went to a restaurant and got that, 694 00:29:00,760 --> 00:29:02,320 I'd probably be pretty happy. 695 00:29:02,320 --> 00:29:04,960 I'd probably expect to also pay about 40 bucks for it, 696 00:29:04,960 --> 00:29:06,880 but it's still looking good. 697 00:29:06,880 --> 00:29:09,240 I mean, it looks really massive. 698 00:29:09,240 --> 00:29:10,760 It certainly looks inviting. 699 00:29:10,760 --> 00:29:13,680 I think it's going to be enough for all the judges. 700 00:29:15,080 --> 00:29:16,800 I can't wait for a good sandwich! 701 00:29:16,800 --> 00:29:18,240 Five minutes to go! 702 00:29:18,240 --> 00:29:20,160 (CHEERING AND APPLAUSE) 703 00:29:24,520 --> 00:29:25,880 Tasting good? Happy? 704 00:29:25,880 --> 00:29:28,120 Yeah, yeah. Great. 705 00:29:28,120 --> 00:29:29,960 I need to start assembling my sandwich 706 00:29:29,960 --> 00:29:32,320 so I can actually grill it with the cheese on top. 707 00:29:32,320 --> 00:29:34,520 The flavour of the bulgogi is really good. 708 00:29:34,520 --> 00:29:37,000 A heavy sandwich like this needs a bit of freshness... 709 00:29:39,120 --> 00:29:42,480 ..so I'm thinking about how to add an extra crunch layer. 710 00:29:42,480 --> 00:29:45,600 I see the apple, I see the kimchi, 711 00:29:45,600 --> 00:29:47,840 and I think those bits could work to add a bit 712 00:29:47,840 --> 00:29:49,640 of extra crunch. 713 00:29:49,640 --> 00:29:51,520 I think it takes it to the next level. 714 00:29:52,840 --> 00:29:55,600 But it's not a Philly cheesesteak until the cheese 715 00:29:55,600 --> 00:29:58,120 is fully melted across the sandwich. 716 00:29:58,120 --> 00:30:02,200 Straight on the top, as hot as possible. 717 00:30:02,200 --> 00:30:04,040 No time to loaf around - 718 00:30:04,040 --> 00:30:05,720 three minutes to go! 719 00:30:05,720 --> 00:30:07,440 (CHEERING AND APPLAUSE) 720 00:30:07,440 --> 00:30:09,720 Push, guys! Three minutes! 721 00:30:11,200 --> 00:30:12,760 Got to plate it up, guys. 722 00:30:12,760 --> 00:30:13,960 Woo! 723 00:30:13,960 --> 00:30:15,800 LYDIA: I'm starting to think 724 00:30:15,800 --> 00:30:19,120 that maybe this immunity pin could be within my realm. 725 00:30:20,080 --> 00:30:24,200 The roulade is sitting tall and proud. 726 00:30:24,200 --> 00:30:27,360 The flavours of eggplant and capsicum 727 00:30:27,360 --> 00:30:30,520 and cheese and minced lamb pair well together, 728 00:30:30,520 --> 00:30:33,240 so I can't see why they won't pair well 729 00:30:33,240 --> 00:30:35,120 between a piece of bread. 730 00:30:37,800 --> 00:30:39,360 Hannah's got to get it on the plate. 731 00:30:39,360 --> 00:30:40,720 Come on, Hannah, girl. 732 00:30:40,720 --> 00:30:44,120 HANNAH: My sandwich needs to have the best cross-section. 733 00:30:44,120 --> 00:30:46,760 My chicken, my pickled onions, 734 00:30:46,760 --> 00:30:49,840 my red capsicum, rocket, and my chicken skin... 735 00:30:51,040 --> 00:30:53,960 ..you should be able to see defined layers, defined colours, 736 00:30:53,960 --> 00:30:55,000 all piled up. 737 00:30:55,000 --> 00:30:56,440 And you should be able to cut it 738 00:30:56,440 --> 00:30:57,800 and it stays together. 739 00:31:00,080 --> 00:31:03,440 If you want this pin, stack it and get it on the plate! 740 00:31:03,440 --> 00:31:04,520 One minute to go! 741 00:31:04,520 --> 00:31:06,080 (CHEERING AND APPLAUSE) 742 00:31:10,840 --> 00:31:12,320 CONTESTANT: (FROM GANTRY) Oh, Miin, 743 00:31:12,320 --> 00:31:13,560 that's looking unreal, mate. 744 00:31:13,560 --> 00:31:15,760 Sandwich wrapped in omelette. 745 00:31:15,760 --> 00:31:18,000 So good. Oh! 746 00:31:18,000 --> 00:31:20,040 EMILY: Miin, you're a visionary. 747 00:31:21,760 --> 00:31:23,560 30 seconds left! 748 00:31:23,560 --> 00:31:25,040 (CHEERING AND APPLAUSE) 749 00:31:26,800 --> 00:31:29,080 GRACE: Push, guys, push! Come on, Jackie! 750 00:31:29,080 --> 00:31:30,840 JACKIE: My glasses. 751 00:31:30,840 --> 00:31:33,200 Moment of truth - I open the oven, 752 00:31:33,200 --> 00:31:34,880 I look at the cheese, it's melted. 753 00:31:34,880 --> 00:31:37,320 I'm so happy with it, and I just need to get it on the plate. 754 00:31:38,640 --> 00:31:41,960 OK, guys, my bouche is ready. 755 00:31:41,960 --> 00:31:43,200 Ten... 756 00:31:43,200 --> 00:31:44,800 ALL: Nine, 757 00:31:44,800 --> 00:31:48,160 eight, seven, six, 758 00:31:48,160 --> 00:31:51,360 five, four, three, 759 00:31:51,360 --> 00:31:53,600 two, one! 760 00:31:53,600 --> 00:31:56,000 (CHEERING AND APPLAUSE) 761 00:32:03,960 --> 00:32:05,080 Looks so good, Miin. 762 00:32:05,080 --> 00:32:06,880 Miin, mate, that looks unbelievable. 763 00:32:06,880 --> 00:32:08,440 Thank you. 764 00:32:09,600 --> 00:32:10,960 CONTESTANT: (FROM GANTRY) Well done, Alyona. 765 00:32:10,960 --> 00:32:13,480 It looks so good. Yeah, man. So fresh. 766 00:32:13,480 --> 00:32:16,160 I love sandwiches. I know a thing or two about them. 767 00:32:16,160 --> 00:32:17,400 Ooh! 768 00:32:17,400 --> 00:32:20,200 Oh, good job, girl! 769 00:32:20,200 --> 00:32:21,640 Those sandwiches all look so good. 770 00:32:21,640 --> 00:32:22,880 I think it's gonna be really hard 771 00:32:22,880 --> 00:32:24,960 for the judges to decide who wins the pin today. 772 00:32:34,560 --> 00:32:36,760 We asked you to make us an epic sanger, 773 00:32:36,760 --> 00:32:38,080 worthy of that immunity pin. 774 00:32:39,280 --> 00:32:41,400 Let's see how you went. 775 00:32:41,400 --> 00:32:44,560 The first dish we'd like to taste belongs to Lydia. 776 00:32:44,560 --> 00:32:46,840 (CHEERING AND APPLAUSE) 777 00:32:50,320 --> 00:32:51,520 Here she comes. 778 00:32:54,280 --> 00:32:56,520 That's a monster. Oh, wow. 779 00:32:57,640 --> 00:33:00,000 Lydia, got a little bit of a strut to your step today. 780 00:33:00,000 --> 00:33:01,360 I love it. 781 00:33:01,360 --> 00:33:02,840 (LAUGHTER) 782 00:33:02,840 --> 00:33:07,520 LYDIA: I have made a moussaka-inspired sandwich. 783 00:33:07,520 --> 00:33:08,840 JEAN-CHRISTOPHE: Wow. 784 00:33:08,840 --> 00:33:10,400 So, I've spiced up some lamb, 785 00:33:10,400 --> 00:33:14,120 baked the eggplants and some capsicum, 786 00:33:14,120 --> 00:33:15,680 and then just rolled them up, 787 00:33:15,680 --> 00:33:18,640 and the intention was sort of to crumb them 788 00:33:18,640 --> 00:33:22,560 and get...give you a nice cross-section if I could. 789 00:33:22,560 --> 00:33:23,920 And then the cheese sort of... 790 00:33:23,920 --> 00:33:25,800 The saganaki cheese, down the bottom. 791 00:33:25,800 --> 00:33:28,160 And I just made a little fresh tomato sauce as well. 792 00:33:28,160 --> 00:33:29,640 Is it delicious? 793 00:33:29,640 --> 00:33:31,520 I think it is, yes. 794 00:33:31,520 --> 00:33:32,720 Alright, well, let's find out. 795 00:33:39,840 --> 00:33:42,480 KHANH: I can see all the layers. I'm very excited about this. 796 00:33:44,680 --> 00:33:46,560 Dive straight in? Yeah, go for it. 797 00:34:02,840 --> 00:34:04,760 If that had a name on the menu, 798 00:34:04,760 --> 00:34:06,360 it would just be Beast Mode. 799 00:34:08,200 --> 00:34:11,280 It's just an absolute beast of a sandwich, 800 00:34:11,280 --> 00:34:13,520 and it's kind of a little bit dirty. 801 00:34:13,520 --> 00:34:15,440 Like, it's a little bit naughty, 802 00:34:15,440 --> 00:34:18,040 but, oh, my God, it is so satisfying 803 00:34:18,040 --> 00:34:19,680 it's not funny. 804 00:34:19,680 --> 00:34:22,160 The beautiful hint of oregano, 805 00:34:22,160 --> 00:34:25,760 like, throughout the whole thing is spot-on. 806 00:34:25,760 --> 00:34:27,480 I love the saganaki 807 00:34:27,480 --> 00:34:29,960 and, like, the caramelisation on that thing. 808 00:34:29,960 --> 00:34:33,960 It feels like every time you just focus on flavour, 809 00:34:33,960 --> 00:34:35,000 you deliver. 810 00:34:35,000 --> 00:34:37,000 Yes. I just feel like you need 811 00:34:37,000 --> 00:34:39,160 to remember that in every single cook. 812 00:34:39,160 --> 00:34:40,760 Yep. Nice work, Lydia. 813 00:34:41,800 --> 00:34:44,600 Lydia, moussaka is my favourite Greek dish. 814 00:34:44,600 --> 00:34:46,200 I love it, I make it all the time, 815 00:34:46,200 --> 00:34:47,960 and I thought, "She's going to be hard-pressed 816 00:34:47,960 --> 00:34:49,840 "getting that into a sandwich," 817 00:34:49,840 --> 00:34:51,600 because there's quite a lot to do. 818 00:34:51,600 --> 00:34:55,320 But you've done it. It's so lovely, and it has that sort of 819 00:34:55,320 --> 00:34:57,040 comforting bite about it, 820 00:34:57,040 --> 00:34:58,760 like when you scoop through a moussaka, 821 00:34:58,760 --> 00:34:59,880 but in sandwich form, 822 00:34:59,880 --> 00:35:01,320 because you have picked the right bread. 823 00:35:01,320 --> 00:35:02,480 Well done. 824 00:35:02,480 --> 00:35:04,400 SOFIA: You've got that salty cheese at the bottom. 825 00:35:04,400 --> 00:35:06,240 You get that meatiness from the lamb, 826 00:35:06,240 --> 00:35:07,640 of course, and that richness. 827 00:35:07,640 --> 00:35:09,680 But then the thing that I really love 828 00:35:09,680 --> 00:35:11,600 is the sweetness that you've got 829 00:35:11,600 --> 00:35:12,760 out of those peppers, 830 00:35:12,760 --> 00:35:14,440 and it's just oozing into the bread 831 00:35:14,440 --> 00:35:16,160 in such a beautiful way. 832 00:35:16,160 --> 00:35:18,000 You've done a really wonderful job here. 833 00:35:18,000 --> 00:35:19,480 Thank you. 834 00:35:19,480 --> 00:35:21,760 I think that it's really well balanced. 835 00:35:21,760 --> 00:35:24,280 All the layers are there. It's really well constructed. 836 00:35:24,280 --> 00:35:27,560 I love moussaka, I love saganaki, 837 00:35:27,560 --> 00:35:29,280 I love the sweetness that you're getting. 838 00:35:29,280 --> 00:35:31,760 Really, really good sandwich. Thank you. Thank you. 839 00:35:31,760 --> 00:35:34,080 There is actually a party going on in my mouth... 840 00:35:34,080 --> 00:35:35,240 Excellent! 841 00:35:35,240 --> 00:35:36,800 ..since I've been eating your food. You got my vote. 842 00:35:36,800 --> 00:35:38,960 Thank you. Thank you. 843 00:35:38,960 --> 00:35:41,040 (CHEERING AND APPLAUSE) Thank you, thank you. 844 00:35:41,040 --> 00:35:42,120 Ah! 845 00:35:42,120 --> 00:35:46,000 I created a discotheque in Jean-Christophe's bouche, 846 00:35:46,000 --> 00:35:47,720 so I'm so happy. 847 00:35:47,720 --> 00:35:50,560 That was the best feedback. 848 00:35:52,760 --> 00:35:55,520 Next sandwich we want to taste belongs to Alyona. 849 00:35:55,520 --> 00:35:57,720 (CHEERING AND APPLAUSE) 850 00:36:09,160 --> 00:36:13,080 That looks super generous. Very hefty sandwich. 851 00:36:13,080 --> 00:36:15,160 Looks like an entire garden. 852 00:36:15,160 --> 00:36:17,840 Imagine you're in a cafe and that thing pops down. 853 00:36:17,840 --> 00:36:19,120 So, what is on this? 854 00:36:19,120 --> 00:36:21,040 It's, like, a summery 855 00:36:21,040 --> 00:36:23,200 Italian sandwich. 856 00:36:23,200 --> 00:36:26,360 There is some chicken, marinated in some yoghurt, 857 00:36:26,360 --> 00:36:29,000 and then there is some rocket with grapes, 858 00:36:29,000 --> 00:36:32,520 some pesto with pistachios and some pickles. 859 00:36:32,520 --> 00:36:34,880 Well, on looks, you have just thrown 860 00:36:34,880 --> 00:36:36,680 the absolute kitchen sink at it, 861 00:36:36,680 --> 00:36:38,360 so I hope it tastes good. 862 00:36:38,360 --> 00:36:39,960 Let's have a look. 863 00:36:41,400 --> 00:36:43,880 KHANH: Look, I was in Italy last year, I was in Syracuse, 864 00:36:43,880 --> 00:36:45,000 and I did have a sandwich 865 00:36:45,000 --> 00:36:46,640 that looked this chocka-block, 866 00:36:46,640 --> 00:36:48,920 so I think that this is very Italian. 867 00:36:48,920 --> 00:36:51,840 So, from looks point of view, yes, it's loaded, 868 00:36:51,840 --> 00:36:53,800 but I'm kind of into that because I definitely... 869 00:36:53,800 --> 00:36:54,800 Yeah! 870 00:36:54,800 --> 00:36:56,880 ..had something this size in Syracuse. 871 00:36:56,880 --> 00:36:59,040 100... Like, what? Would you rather it be smaller? 872 00:36:59,040 --> 00:37:00,560 More is more. 873 00:37:00,560 --> 00:37:02,160 (LAUGHTER) 874 00:37:03,760 --> 00:37:05,360 The cross-section is definitely there. 875 00:37:05,360 --> 00:37:06,920 You can see the chicken, the pesto, 876 00:37:06,920 --> 00:37:09,320 you can see the nice cheese, 877 00:37:09,320 --> 00:37:11,680 the grapes and the rocket. 878 00:37:27,600 --> 00:37:29,760 You said that this was summer in a sandwich, 879 00:37:29,760 --> 00:37:33,480 and for me, when I travel away during summer, 880 00:37:33,480 --> 00:37:35,440 I go to a bakery, I buy some bread, 881 00:37:35,440 --> 00:37:37,040 I buy some local produce, 882 00:37:37,040 --> 00:37:39,200 and I sit on a beach somewhere and I make a sandwich. 883 00:37:39,200 --> 00:37:40,960 That, to me, is exactly the kind of sandwich 884 00:37:40,960 --> 00:37:43,080 I would have wanted to make. Yes! 885 00:37:43,080 --> 00:37:45,320 The grapes were fantastic. 886 00:37:45,320 --> 00:37:46,920 I think that, as I was eating it, 887 00:37:46,920 --> 00:37:48,920 every time I ate a grape, I was like, 888 00:37:48,920 --> 00:37:50,440 "Oh, that makes me want to go back in," 889 00:37:50,440 --> 00:37:52,720 because there was this burst of sweetness. 890 00:37:52,720 --> 00:37:54,480 You should be very proud of yourself. 891 00:37:54,480 --> 00:37:57,120 Oh, thank you so much. 892 00:37:57,120 --> 00:37:59,320 Putting stracciatella and pesto inside 893 00:37:59,320 --> 00:38:00,520 some sort of bread, 894 00:38:00,520 --> 00:38:02,240 it's not, like, reinventing the wheel, right? 895 00:38:02,240 --> 00:38:04,560 It's more of a classic. 896 00:38:04,560 --> 00:38:07,440 But classics are good for a reason. 897 00:38:07,440 --> 00:38:09,480 They are so, so tasty, 898 00:38:09,480 --> 00:38:12,600 and that is what that sandwich is. 899 00:38:12,600 --> 00:38:15,720 There's no more room for any more flavour. 900 00:38:15,720 --> 00:38:17,840 Like, you've just gone, 901 00:38:17,840 --> 00:38:19,680 "Stuff more in there. 902 00:38:19,680 --> 00:38:21,120 "There's a little bit more. Get in there. 903 00:38:21,120 --> 00:38:23,520 "Get in there as much as I possibly can." 904 00:38:24,480 --> 00:38:26,880 Love the flavour of the pesto. Love it. 905 00:38:26,880 --> 00:38:29,400 Like, you could put that on so many different sandwiches. 906 00:38:29,400 --> 00:38:32,040 There's heaps of flavour from the rocket, the grapes - 907 00:38:32,040 --> 00:38:33,720 interesting, but I liked it. 908 00:38:33,720 --> 00:38:36,600 I would eat that so many times. 909 00:38:36,600 --> 00:38:39,840 Whatever you put in that pesto, it's phenomenal. 910 00:38:39,840 --> 00:38:42,880 I think it is the absolute hero of your sandwich, 911 00:38:42,880 --> 00:38:44,880 and I love that you went so hard on it. 912 00:38:44,880 --> 00:38:46,920 That was a very yum sandwich. 913 00:38:46,920 --> 00:38:50,560 And you've used a few surprise ingredients in there. 914 00:38:50,560 --> 00:38:53,360 Pistachios instead of pine nuts, 915 00:38:53,360 --> 00:38:56,640 and adding the mint and also the grapes. 916 00:38:56,640 --> 00:38:59,240 We can see you're being thoughtful about the way 917 00:38:59,240 --> 00:39:01,240 you're putting each bite together, 918 00:39:01,240 --> 00:39:02,840 and I really, really appreciate it. Well done. 919 00:39:02,840 --> 00:39:04,400 Thank you so much. Nice, Alyona! 920 00:39:04,400 --> 00:39:07,080 (CHEERING AND APPLAUSE) 921 00:39:09,080 --> 00:39:11,240 OK. Next one. Hannah, please. 922 00:39:11,240 --> 00:39:13,280 (CHEERING AND APPLAUSE) 923 00:39:16,000 --> 00:39:17,960 HANNAH: When I'm walking up to the judges, 924 00:39:17,960 --> 00:39:20,600 there's little things going through my mind - 925 00:39:20,600 --> 00:39:21,960 "Is the chicken flavour right? 926 00:39:21,960 --> 00:39:24,080 "Did I nail this sauce?" 927 00:39:24,080 --> 00:39:26,560 This sandwich, it's all about that flavour. 928 00:39:27,600 --> 00:39:30,840 I never know 100% until the judges taste it, 929 00:39:30,840 --> 00:39:32,520 so I've got my fingers crossed. 930 00:39:42,640 --> 00:39:45,200 So, Hannah, tell us, what is your sandwich? 931 00:39:45,200 --> 00:39:47,960 My sandwich is an nduja chicken, 932 00:39:47,960 --> 00:39:50,920 miso mayo, charred capsicum, pickled red onions, 933 00:39:50,920 --> 00:39:53,160 rocket and crispy chicken skin. 934 00:39:53,160 --> 00:39:55,480 So, where did you get the idea from? 935 00:39:55,480 --> 00:39:58,880 I think, when you said sandwich, I went straight to chicken, 936 00:39:58,880 --> 00:40:01,160 straight to Italy. 937 00:40:01,160 --> 00:40:03,760 Last year, I was there with my mum, and we lined up. 938 00:40:03,760 --> 00:40:04,880 We did the classic 939 00:40:04,880 --> 00:40:06,840 'line up for the best sandwich of your life' type thing. 940 00:40:06,840 --> 00:40:08,320 And it was. It was worth it. 941 00:40:08,320 --> 00:40:10,080 Hey, what did you do with the sauce in the end? 942 00:40:10,080 --> 00:40:13,240 I ended up making it into more of a sauce instead of a glaze, 943 00:40:13,240 --> 00:40:15,360 and I chopped all the chicken up and then tossed it through that. 944 00:40:15,360 --> 00:40:17,320 Is it going to be discotheque, party? 945 00:40:17,320 --> 00:40:19,360 Yeah, hopefully we get a little bit of disco. 946 00:40:19,360 --> 00:40:21,080 I hope the flavours are really balanced. 947 00:40:21,080 --> 00:40:22,680 That would be my dream for this sandwich. 948 00:40:24,120 --> 00:40:25,680 OK, we can't wait. 949 00:40:33,240 --> 00:40:35,680 POH: It's holding together. Yay! 950 00:40:36,840 --> 00:40:38,800 Oh, hello. Ooh! 951 00:40:38,800 --> 00:40:40,200 Like that. 952 00:40:40,200 --> 00:40:41,280 Nice little crossy. 953 00:40:41,280 --> 00:40:43,400 KHANH: That cross-section is gorge! 954 00:40:43,400 --> 00:40:44,960 Oh, thank you. 955 00:40:44,960 --> 00:40:46,520 JEAN-CHRISTOPHE: Oh, wow! She's so cute! 956 00:40:46,520 --> 00:40:48,640 Step one, done. Nailed it. 957 00:40:48,640 --> 00:40:50,200 Wow. 958 00:40:53,280 --> 00:40:55,080 I love it. It's like an ad for a sandwich. 959 00:40:55,080 --> 00:40:56,520 (LAUGHS) 960 00:41:12,480 --> 00:41:14,000 When I bit into this, I was super happy. 961 00:41:14,000 --> 00:41:15,440 The first thing I got was the roast pepper, 962 00:41:15,440 --> 00:41:18,320 so you get that sweetness and that smokiness straightaway. 963 00:41:18,320 --> 00:41:21,040 I think it's genius that you split the chicken and the skin, 964 00:41:21,040 --> 00:41:22,720 because there was no way that chicken skin 965 00:41:22,720 --> 00:41:24,560 was going to get crispy if you cooked it together, 966 00:41:24,560 --> 00:41:26,000 and you wanted that little extra crunch. 967 00:41:26,000 --> 00:41:27,960 And when you bit into it, you get the crunch, 968 00:41:27,960 --> 00:41:29,400 but you also have this nuttiness 969 00:41:29,400 --> 00:41:32,240 from, like, how crunchy that chicken skin was. 970 00:41:32,240 --> 00:41:35,000 So I really enjoyed this. Oh, thank you. 971 00:41:35,000 --> 00:41:38,240 Everything you've got in there is just so balanced. 972 00:41:38,240 --> 00:41:40,520 The chicken is super flavourful. 973 00:41:40,520 --> 00:41:43,120 It seems like a run-of-the-mill sandwich, 974 00:41:43,120 --> 00:41:46,160 but because you've paid attention to all the details, 975 00:41:46,160 --> 00:41:49,040 which I think is what ultimately makes 976 00:41:49,040 --> 00:41:50,520 an amazing sandwich, 977 00:41:50,520 --> 00:41:52,920 I think you have...a chance... 978 00:41:52,920 --> 00:41:54,640 A chance? ..my love. Cool. 979 00:41:54,640 --> 00:41:57,520 The ratios of everything inside your sandwich - 980 00:41:57,520 --> 00:41:59,360 spot-on, spot-on. 981 00:41:59,360 --> 00:42:03,440 Everything has a place, and you can taste the place 982 00:42:03,440 --> 00:42:05,520 that everything brings to that sandwich. 983 00:42:05,520 --> 00:42:07,680 Well done. Well done. Thank you. 984 00:42:07,680 --> 00:42:09,960 It is de-li-cious. 985 00:42:09,960 --> 00:42:11,720 The chicken is cooked perfectly. 986 00:42:11,720 --> 00:42:13,240 The seasoning is on the point. 987 00:42:13,240 --> 00:42:14,960 Your red pepper makes sense. 988 00:42:14,960 --> 00:42:17,920 And that touch of miso, I've got to say, yeah, why not? 989 00:42:17,920 --> 00:42:19,800 So I love it. 990 00:42:19,800 --> 00:42:21,760 Thank you. (CHEERING AND APPLAUSE) 991 00:42:24,080 --> 00:42:25,360 Yay! 992 00:42:27,280 --> 00:42:28,520 Annabel. 993 00:42:29,720 --> 00:42:32,600 ANNABEL: I have made a steak frites 994 00:42:32,600 --> 00:42:34,320 and entrecote sauce baguette. 995 00:42:34,320 --> 00:42:35,800 You nailed the steak. 996 00:42:35,800 --> 00:42:37,320 The sauce is absolutely gorgeous. 997 00:42:37,320 --> 00:42:38,600 I'm obsessed. 998 00:42:38,600 --> 00:42:42,240 The chip could be a little bit crispier, but I'm fine with it. 999 00:42:42,240 --> 00:42:43,960 Great job. Thank you. 1000 00:42:43,960 --> 00:42:47,400 Annabel, I want to commend you on the construction 1001 00:42:47,400 --> 00:42:48,840 of your sandwich, 1002 00:42:48,840 --> 00:42:51,320 because you've chosen to slice your beef, 1003 00:42:51,320 --> 00:42:54,440 which is, by the way, just like, ruby-red in the middle, 1004 00:42:54,440 --> 00:42:56,720 in a way that means that you get a bite of everything 1005 00:42:56,720 --> 00:42:59,200 in every mouthful, without losing anything along the way. 1006 00:42:59,200 --> 00:43:00,240 Thank you. 1007 00:43:00,240 --> 00:43:01,640 Aaron. 1008 00:43:01,640 --> 00:43:04,320 AARON: It's my kind of take on a shrimp po'boy. 1009 00:43:04,320 --> 00:43:05,440 KHANH: I really like the sauce. 1010 00:43:05,440 --> 00:43:07,720 I think the mayo is absolutely delicious. 1011 00:43:07,720 --> 00:43:09,720 I love the prawn flavour itself. 1012 00:43:09,720 --> 00:43:11,240 Like, when I bit into it, I was like, 1013 00:43:11,240 --> 00:43:12,840 "Oh, I know this is a prawn roll." 1014 00:43:12,840 --> 00:43:14,080 Like, it's... Yeah, really tasty. 1015 00:43:14,080 --> 00:43:15,520 Thank you. 1016 00:43:15,520 --> 00:43:17,840 Next dish we'd like to taste is Miin. 1017 00:43:17,840 --> 00:43:19,080 (CHEERING AND APPLAUSE) 1018 00:43:29,320 --> 00:43:31,560 Wow. It smells very good. 1019 00:43:31,560 --> 00:43:34,680 I've made my version of a Malaysian Roti John. 1020 00:43:34,680 --> 00:43:36,640 So, it's a curried-chicken Roti John. 1021 00:43:36,640 --> 00:43:40,640 Roti John, normally in Malaysia, it's a hot-dog roll 1022 00:43:40,640 --> 00:43:43,280 where you would fill it with meat fillings 1023 00:43:43,280 --> 00:43:44,760 rolled in an omelette. 1024 00:43:44,760 --> 00:43:45,840 Malaysians love sauces. 1025 00:43:45,840 --> 00:43:49,560 So that's why you've got the curry on the side - 1026 00:43:49,560 --> 00:43:51,960 for you to dip their sandwich into. 1027 00:43:51,960 --> 00:43:53,160 Let's have a look. 1028 00:43:57,840 --> 00:43:59,280 Gorgeous. 1029 00:44:12,440 --> 00:44:15,240 Miin, I think, in Australia, when people think of a sandwich, 1030 00:44:15,240 --> 00:44:17,280 regardless of where you've come from, 1031 00:44:17,280 --> 00:44:19,200 people don't picture a Roti John. 1032 00:44:20,440 --> 00:44:22,440 And that's kind of one of the reasons I love it. 1033 00:44:22,440 --> 00:44:24,760 Because, you know, you're introducing some of us 1034 00:44:24,760 --> 00:44:26,640 to things that we've never had before. 1035 00:44:26,640 --> 00:44:28,400 You've landed texture. 1036 00:44:28,400 --> 00:44:30,800 I think you've got that omelette super thin, 1037 00:44:30,800 --> 00:44:33,160 and as you bite through it and bite through the brioche, 1038 00:44:33,160 --> 00:44:35,120 it kind of just all melts away. 1039 00:44:35,120 --> 00:44:37,640 And then you get that crunch of the cucumber. 1040 00:44:37,640 --> 00:44:40,320 I absolutely love your curry, 1041 00:44:40,320 --> 00:44:44,760 and I really liked the whole idea of the concept 1042 00:44:44,760 --> 00:44:46,640 and what happened in my mouth. 1043 00:44:46,640 --> 00:44:49,240 And I've got to say, it's my first time, too, 1044 00:44:49,240 --> 00:44:51,520 so... (LAUGHS) ..I love it. 1045 00:44:51,520 --> 00:44:52,840 Thank you, Miin. 1046 00:44:52,840 --> 00:44:54,440 Look, I've never had anything like this before, 1047 00:44:54,440 --> 00:44:56,600 so I was really super excited to try it. 1048 00:44:56,600 --> 00:44:58,760 And I really enjoyed eating this. 1049 00:44:58,760 --> 00:45:00,480 Miin, conceptually... 1050 00:45:01,440 --> 00:45:03,480 ..I could see this thing going viral. 1051 00:45:03,480 --> 00:45:05,320 That sauce - you could nearly see your face in, 1052 00:45:05,320 --> 00:45:06,760 it was that shiny. 1053 00:45:06,760 --> 00:45:08,080 A beautiful omelette 1054 00:45:08,080 --> 00:45:10,280 encasing, you know, the goods on the inside. 1055 00:45:10,280 --> 00:45:12,560 When we saw that cross-section, it was like, "Game on here." 1056 00:45:12,560 --> 00:45:14,600 Well done. Thank you, thank you. 1057 00:45:20,160 --> 00:45:23,240 The last sandwich we'd like to taste belongs to Jackie. 1058 00:45:23,240 --> 00:45:24,480 (CHEERING AND APPLAUSE) 1059 00:45:26,280 --> 00:45:28,200 JACKIE: I think I've made 1060 00:45:28,200 --> 00:45:31,640 the creative fusion concoction that I set out to make. 1061 00:45:31,640 --> 00:45:34,280 But the others are all incredible cooks. 1062 00:45:34,280 --> 00:45:35,960 They've done amazing sandwiches. 1063 00:45:35,960 --> 00:45:38,400 My sandwich has to be absolutely perfect. 1064 00:45:39,600 --> 00:45:40,800 Interesting. 1065 00:45:48,320 --> 00:45:50,360 Interesting. Oh. 1066 00:45:50,360 --> 00:45:51,720 Stop it! (CHUCKLES) 1067 00:45:51,720 --> 00:45:53,680 That looks naughty. 1068 00:45:53,680 --> 00:45:56,280 I've made a bulgogi Philly cheesesteak. 1069 00:45:56,280 --> 00:45:57,840 I've done a bit of, like, a kimchi mayo. 1070 00:45:57,840 --> 00:45:59,520 And to add a little bit of extra crunch, 1071 00:45:59,520 --> 00:46:03,120 I've added some apple and some chopped kimchi as well. 1072 00:46:03,120 --> 00:46:04,640 Let's dig in. OK. 1073 00:46:08,680 --> 00:46:10,080 KHANH: That cross-section... 1074 00:46:11,640 --> 00:46:12,920 ..is pretty sexy. 1075 00:46:14,400 --> 00:46:15,800 (EXHALES HEAVILY) 1076 00:46:29,840 --> 00:46:31,360 I can't...I can't... I can't wait. 1077 00:46:32,840 --> 00:46:34,520 Yeah. It's bloody amazing. 1078 00:46:34,520 --> 00:46:36,600 Oh, my God! (CHEERING AND APPLAUSE) 1079 00:46:36,600 --> 00:46:38,480 So good. 1080 00:46:38,480 --> 00:46:39,760 Oh, my God. 1081 00:46:41,360 --> 00:46:42,840 Oh, my God. Oh, my God. 1082 00:46:45,000 --> 00:46:46,360 When we were walking around, 1083 00:46:46,360 --> 00:46:47,880 we were a bit nervous that there wasn't going 1084 00:46:47,880 --> 00:46:49,680 to be much freshness in it. Mmm. 1085 00:46:49,680 --> 00:46:51,600 The apple in there, that's what it needs. 1086 00:46:51,600 --> 00:46:53,600 That little bit of acidity and sweetness and freshness. 1087 00:46:53,600 --> 00:46:56,480 And I'm so happy you did that because it's delicious. 1088 00:46:56,480 --> 00:46:58,080 It's absolutely delicious. 1089 00:46:59,240 --> 00:47:00,640 I know Jean-Christophe was looking 1090 00:47:00,640 --> 00:47:02,600 for a party in his mouth, but I think this is a rave 1091 00:47:02,600 --> 00:47:05,360 and it's 2am and we are just getting started. 1092 00:47:05,360 --> 00:47:07,000 OK. Let's go. (LAUGHTER) 1093 00:47:07,000 --> 00:47:09,600 It is so filled with flavour. 1094 00:47:09,600 --> 00:47:12,240 That beef is incredibly tender. 1095 00:47:12,240 --> 00:47:15,920 You've pushed it to the absolute limits with salt, 1096 00:47:15,920 --> 00:47:17,160 but then you bring it back 1097 00:47:17,160 --> 00:47:18,520 because of all that melted cheese 1098 00:47:18,520 --> 00:47:19,640 that just coats the mouth, 1099 00:47:19,640 --> 00:47:21,920 plus that little bit of apple in there. 1100 00:47:21,920 --> 00:47:24,840 It tricks you into thinking that somehow this isn't rich. 1101 00:47:26,120 --> 00:47:29,320 It's purely... I mean, it is simply a discotheque 1102 00:47:29,320 --> 00:47:31,120 in my mouth, honestly. 1103 00:47:31,120 --> 00:47:33,560 And everyone is invited. Oh, I'm coming. 1104 00:47:33,560 --> 00:47:35,480 No, not you! 1105 00:47:35,480 --> 00:47:37,160 Oh, my God! 1106 00:47:37,160 --> 00:47:39,880 It is just unbelievable. 1107 00:47:39,880 --> 00:47:41,560 Oh, my God. 1108 00:47:41,560 --> 00:47:42,960 Yes! (LAUGHTER) 1109 00:47:42,960 --> 00:47:44,920 Jackie, yes! 1110 00:47:44,920 --> 00:47:48,280 You've been, like, flirting with us to do something 1111 00:47:48,280 --> 00:47:50,240 like this for such a long time. 1112 00:47:50,240 --> 00:47:52,320 You know, I feel like I often come up to your bench 1113 00:47:52,320 --> 00:47:55,440 and I'm like, "Oh, my God, she's got the best idea," 1114 00:47:55,440 --> 00:47:57,960 and then - just falls short. 1115 00:47:57,960 --> 00:48:02,080 This one, you have, like, just crushed it. 1116 00:48:02,080 --> 00:48:04,800 Like, you couldn't have done that any better. 1117 00:48:04,800 --> 00:48:08,520 This is the type of thing that you see on the internet, 1118 00:48:08,520 --> 00:48:10,080 and you just go, "Where is it? 1119 00:48:10,080 --> 00:48:13,000 "Because I am driving there, and I'm getting that right now." 1120 00:48:13,000 --> 00:48:16,080 Flavour-wise, it's so amazing because it is the perfect 1121 00:48:16,080 --> 00:48:18,840 balance between bulgogi and Philly cheesesteak. 1122 00:48:18,840 --> 00:48:22,320 It's got that real brightness but deepness from the bulgogi, 1123 00:48:22,320 --> 00:48:25,560 and then the cheese and the onions and the peppers 1124 00:48:25,560 --> 00:48:27,480 are, like, they just combine 1125 00:48:27,480 --> 00:48:29,960 to know exactly what you are eating - 1126 00:48:29,960 --> 00:48:32,160 a bulgogi Philly cheesesteak sandwich. 1127 00:48:32,160 --> 00:48:33,320 It is dynamite. 1128 00:48:33,320 --> 00:48:35,280 I am so happy for you. 1129 00:48:35,280 --> 00:48:38,040 I feel like I'm having a bit of an out-of-body experience here 1130 00:48:38,040 --> 00:48:40,160 because that is legit. 1131 00:48:40,160 --> 00:48:43,960 Like, that is legit tasty. Proper viral food. 1132 00:48:43,960 --> 00:48:45,880 Whoo-hoo-hoo-hoo-hoo! 1133 00:48:45,880 --> 00:48:47,720 (CHEERING AND APPLAUSE) 1134 00:48:57,520 --> 00:48:59,560 Thank you. Well done. 1135 00:49:03,160 --> 00:49:05,320 Guys, I'm super impressed with you all. 1136 00:49:05,320 --> 00:49:07,280 You should be so proud of yourself. 1137 00:49:07,280 --> 00:49:09,080 I'm so happy that I'm not on this season 1138 00:49:09,080 --> 00:49:10,320 and cooking against you, 1139 00:49:10,320 --> 00:49:12,360 because I would not want to do that. I'm so intimidated. 1140 00:49:14,240 --> 00:49:16,000 Well, Khanh, it was a joy having you. 1141 00:49:16,000 --> 00:49:18,080 This kitchen always shines brighter with you in it. 1142 00:49:18,080 --> 00:49:19,280 Thank you for having me. 1143 00:49:19,280 --> 00:49:21,280 Let's give it up for Khanh Ong, everybody. 1144 00:49:21,280 --> 00:49:22,960 (CHEERING AND APPLAUSE) 1145 00:49:26,320 --> 00:49:28,560 OK, now, go, go, go, go! 1146 00:49:33,160 --> 00:49:35,320 We asked for a battle. 1147 00:49:35,320 --> 00:49:37,240 You all delivered. 1148 00:49:37,240 --> 00:49:40,400 We don't give immunity pins away easily. 1149 00:49:40,400 --> 00:49:42,520 But there was one sandwich 1150 00:49:42,520 --> 00:49:44,160 that stood out from the rest, 1151 00:49:44,160 --> 00:49:47,320 and we can't stop thinking about it. 1152 00:49:47,320 --> 00:49:49,920 It was your sandwich, Jackie! 1153 00:49:49,920 --> 00:49:51,400 (CHEERING AND APPLAUSE) 1154 00:49:57,000 --> 00:50:01,400 Jackie, that was an extremely well executed mash-up 1155 00:50:01,400 --> 00:50:03,520 of two things that we know and love. 1156 00:50:04,560 --> 00:50:05,880 And, most importantly, 1157 00:50:05,880 --> 00:50:08,600 you gave Jean-Christophe the party in his mouth 1158 00:50:08,600 --> 00:50:11,160 that he, oh, so dearly wanted. 1159 00:50:11,160 --> 00:50:12,920 How do you say it again? What was it? 1160 00:50:12,920 --> 00:50:14,040 Ah, oui, pour sur. 1161 00:50:14,040 --> 00:50:15,560 C'est une discotheque dans ma bouche. 1162 00:50:17,560 --> 00:50:18,920 (APPLAUSE) 1163 00:50:18,920 --> 00:50:20,920 Et merci beaucoup! 1164 00:50:24,480 --> 00:50:26,800 Make room on your apron, Jackie, 1165 00:50:26,800 --> 00:50:28,640 'cause this immunity pin is yours. 1166 00:50:28,640 --> 00:50:31,640 OTHERS: Oooh! 1167 00:50:39,040 --> 00:50:41,640 (CHEERING AND APPLAUSE) Put it on and join the others. 1168 00:50:45,320 --> 00:50:47,480 (SIGHS) Can you believe I've got this pin? 1169 00:50:47,480 --> 00:50:48,480 I can't believe it. 1170 00:50:48,480 --> 00:50:52,040 Getting the pin is a huge amount of validation 1171 00:50:52,040 --> 00:50:53,240 about being in this kitchen. 1172 00:50:53,240 --> 00:50:55,040 I feel like I finally have a place here. 1173 00:50:55,040 --> 00:50:56,320 I feel like, if anything, 1174 00:50:56,320 --> 00:50:59,240 it's actually given me more motivation to want to do better. 1175 00:50:59,240 --> 00:51:01,160 Jackie, congratulations. 1176 00:51:01,160 --> 00:51:04,080 This is a massive advantage to move forward 1177 00:51:04,080 --> 00:51:08,240 into the competition, so please use it wisely. 1178 00:51:08,240 --> 00:51:09,600 Yeah. 1179 00:51:09,600 --> 00:51:11,160 Everyone else, well done. 1180 00:51:11,160 --> 00:51:12,560 Good night. 1181 00:51:12,560 --> 00:51:15,240 We are off to the discotheque! (CHEERING AND APPLAUSE) 1182 00:51:15,240 --> 00:51:17,560 (LAUGHTER) 1183 00:51:18,800 --> 00:51:20,080 OK, go home! 1184 00:51:20,080 --> 00:51:21,200 Bye! 1185 00:51:21,200 --> 00:51:22,560 Show's over! 1186 00:51:25,480 --> 00:51:28,360 ANNOUNCER: Next week, on MasterChef Australia, 1187 00:51:28,360 --> 00:51:31,600 get ready to go global. 1188 00:51:31,600 --> 00:51:33,320 And with one of the most 1189 00:51:33,320 --> 00:51:35,320 well-travelled celebrity chefs... 1190 00:51:36,640 --> 00:51:38,400 It is Rick Stein! 1191 00:51:38,400 --> 00:51:40,600 (CHEERING AND APPLAUSE) 1192 00:51:40,600 --> 00:51:42,520 CONTESTANT: What a legend! 1193 00:51:42,520 --> 00:51:44,600 ..the dishes will be truly... 1194 00:51:44,600 --> 00:51:45,800 POH: Ah! 1195 00:51:45,800 --> 00:51:47,400 ..out of this world. 1196 00:51:47,400 --> 00:51:48,840 RICK STEIN: In my own words, 1197 00:51:48,840 --> 00:51:50,800 a cornucopia of delights. 1198 00:51:50,800 --> 00:51:53,040 SOFIA: It is unbelievably, 1199 00:51:53,040 --> 00:51:55,400 mind-blowingly delicious. 1200 00:51:55,400 --> 00:51:57,760 That is spectacular. 1201 00:51:57,760 --> 00:51:58,880 You win this competition 1202 00:51:58,880 --> 00:52:00,280 with plates like that. 1203 00:52:00,280 --> 00:52:01,960 Like, I'm not joking. 1204 00:52:06,160 --> 00:52:08,160 Captions by Red Bee Media