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(CHEERING)

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Welcome, everybody!

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SOFIA: Morning!

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Oh, that's cool.

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It's got, like, postcards.

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DOT: Wow!

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We've got a suitcase.
Going overseas! Nah.

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How cool!

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Morning.
Good morning.

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Where are we going?

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Good morning, all!
Welcome back.

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CONTESTANTS: Morning!

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You may have noticed
the hundreds of postcards

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from all corners of the globe.

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It's those destinations,
that will be your inspiration

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for today's challenge,

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because today
is an invention test.

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(CONTESTANTS EXCLAIM)

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Mixed reviews on their faces.

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Casper, have you been fishing?

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(LAUGHTER)

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Yeah, that's where we're going.
We're going on a fishing trip.

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That's my around the world.

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Let's get straight into it.

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You can choose the cuisine
that you cook today.

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However, you'll come up
and pick not one,

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but two postcards,

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because this
is a fusion challenge.

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CONTESTANTS: Ooh!

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You must combine two cuisines
into one cohesive,

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creative and delicious dish

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that sings of both countries.

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Annabel,
how are you feeling today?

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Good?

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I love fusion dishes,
to eat them.

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Creating them,

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I'm like, uh,
kind of pulling blanks.

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You should be super confident.
You had a great dish yesterday.

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You fused yesterday.
Yeah.

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Yeah, that's true.
Can I do that again?

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(LAUGHTER)

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Luke, you struggled
on your last invention test.

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What is your strategy today?

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I think my strategy today
is to definitely go

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a lot more inventive
and to just do something that,

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like, I can't even
begin to visualise.

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Um, something that, like,

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no-one's
ever really thought of

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and, uh,
who knows how it'll turn out?

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But we'll see.

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Throw clarity to the wind.
Yeah.

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Yeah, let's see how that goes.
I'm looking forward to this!

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This is an invention test,
so it's your chance

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to surprise us.

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You have 75 minutes
and full access

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to the pantry and garden.

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Show us what
you're creatively capable of,

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because
the bottom four dishes

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will be going into
tomorrow's pressure test,

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where somebody
will be going home.

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And trust me,
you don't want to be there.

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OK, guys, remember,
we want fusion,

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but no confusions.

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Get ready to pick up
your postcards

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because your time start...

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..now!

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Ooh, you're going Greece.

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Australia. OK.

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Immediately, I think
fusion sounds really scary

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because you're blending, like,

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two countries together

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and it needs to be balanced
and work.

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The US have such good food.

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Italia.
Italia!

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Whoo!

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That's a big fishy.
Big fish.

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Oh, my God.

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ALONYA: I love the theme
of this week.

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I think it's my favourite theme
so far.

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Around the world is amazing,

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because I've travelled
to a lot of places

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that were so inspiring.

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I'm doing France
and Japan today.

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So I recently went to Japan
with a friend and we had

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this really delicious
matcha sweet,

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and I just decided
I'm going to package it up

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and put it in choux pastry

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with a yuzu veil.

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So all the flavours for my dish
is coming from Japan,

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and then France is going
to bring technique

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with the beautiful choux pastry.

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I feel like it's gonna be great.

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I just need to bring it
all together.

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So, yeah,
I'm gonna have to push it now.

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I love this challenge.

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You could do absolutely anything
with this one,

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and I'm really excited
to see what they do.

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I think a clever way to do this
would be to take a dish

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or a technique from one country
and flavours from another.

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It gives it clarity,

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and I think that, yeah, that's
what we're kind of looking for.

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On the flip side of that,
if we get confusion,

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we're looking
for the bottom four

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to go into
tomorrow's pressure test.

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And we don't want any deja vu.

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Deja vu.
Eh?

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Deja vu.
Oh, we don't want something
we've seen before.

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Yeah, an obvious dish
that we saw before.

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Oh!
Yeah, yeah, yeah.
Yeah!

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(LAUGHS)

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Well, you expect me
to speak English.

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It'd be nice if you can
sometimes try to speak French.

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Un petit peu.
Merci.

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Yeah, je m'appelle Andy, yeah.
Je vis dans le...

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That means, "my name is Andy."

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Hoo! She's heavy.

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Fusion! I love fusion.

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I feel like I naturally
just cook fusion all the time,

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but it can very quickly
turn into confusion cooking,

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and that is something
I am prone to,

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I won't lie,
so today I need to make sure

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I keep it clear with my ideas.

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Today, I'm going
with Turkish and Hungary.

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Um, I'm doing
a Hungarian langos,

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which is like
a Hungarian street food

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that's a fried bread.

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And then I'm going
to load that up

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with all of the Turkish flavours
that I love.

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Fried bread.
Who doesn't love fried bread?

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It's greasy, it's crunchy,
that is just a dream to a tee.

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Although I love a langos,
it is very simple...

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..so I've decided to try
and stuff my langos

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with a Turkish savoury mince,
with beautiful Turkish spices.

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So I am bringing
the Turkiye flavours to Hungary.

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I'm going to add cumin,
coriander,

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a little bit of paprika
and currants for that sweetness,

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because I feel like Turkish food

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has that beautiful dance
between that flavoursome spice,

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but then also that sweetness.

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Oh, I love the smell.

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It makes sense in my head.

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So let's see if it makes sense
on the plate.

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LUKE: I need strawberries.

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Last invention test,

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I didn't exactly
put my best foot forward.

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Uh, Luke,

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chicken would love
a little bit more punch.

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I would love
a little bit more acidity.

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I would love
a little bit more spice.

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Is it inventive?

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Probably not, in my opinion.

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JEAN-CHRISTOPHE:
It's missing the Luke

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we had since the beginning
of the competition.

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That was definitely
the lowest point

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in my MasterChef career so far.

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Yep, I'm taking them all.

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So today's invention test,
I'm hoping

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that I can absolutely smash
the brief with invention...

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Corners!

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..my dish nails on flavours
and it's the missing Luke.

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I'm gonna cook like Luke.
It's gonna taste like Luke.

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Uh, and it's gonna be good fun.

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Today, I'm working
with Australia and Spain.

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I was drawn to these ones
because I feel like

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I'm not super good
around the world,

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but I know kind of
how to blend a few flavours.

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So I was thinking
kind of, um, Spanish-inspired.

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I want to do like a gazpacho,

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which is normally like
a tomato kind of cold soup.

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I want to give it
a bit of a shake up,

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so I'm fusing Australia
into my gazpacho

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through, uh, using strawberries,

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and I'm going to use,
kind of play with

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that Australian seafood thing,

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do a bit of sashimi
with the kingfish,

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pair it with
a few Australian natives.

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So I'm going
to use Geraldton wax,

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which is where I'm from,
Geraldton.

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I think this dish is savoury,

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but it's definitely got

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some sort of sweet tinges
to it,

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especially
using the strawberry.

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I'm also going to put
a couple of natives in there,

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just very,
very light hints of it.

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I'm not 100% sure
how it's gonna taste,

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so I'm just hoping that,
if I can get the flavours right

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and the kind of the idea
behind it,

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the judges will really see
what's happening.

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It's missing a bit of sweetness.

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It's either
a match made in heaven

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or it's gonna be
an absolute disaster.

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ANNABEL: Oh, my God, it's
so nice working next to you.

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Annabel and Alyona fusion.

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Yeah, this
is an Alyona-Annabel special.

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I'm feeling pretty good
about my concept -

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to make beautiful
French choux pastry,

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filled
with some Japanese flavour.

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Where did I put...?

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I don't know
if I want salted butter.

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So the first thing I'm making,
the choux pastry,

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I have to cook it
as soon as possible

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because I'll need
to cool it before

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I can fill it
with my matcha cream.

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For the dough,
I'm heating up some milk,

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some water, some butter
and some flour.

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But, oh, my gosh,
making this choux pastry,

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it's really hard.

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Oh, my gosh.

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I feel like I'm working out
all this time!

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Oh!

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Yeah, look at us go. (LAUGHS)

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Because it's a new thing to me.

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I haven't been making
these pastries for a long time,

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so I really need
to make sure I'm very focused.

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Alyona, how are you?

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Hi. I'm good. How are you?

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Tell me - Japan and...
France, yes.

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So tell me,
what are you doing?

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Uh, so I just recently went
to Japan with a friend,

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and at one of the stops we had
this really delicious

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matcha sweet treat.

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OK.

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And I thought it would
be really nice

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to put similar flavours
into a choux,

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and then
I'm gonna make yuzu gel

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or like, a veil
on top of the choux as well.

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So you are using
French techniques...
Yes.

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..to make something,
to get some Japanese flavours?
Yes.

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So you like baking
French pastries?

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No, it's my new thing.
I wasn't really...
Your new thing?

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Yeah, I really
just started recently.

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OK.

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And it's an invention test,
so I'm gonna push myself today.
OK.

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Suddenly, I feel
a lot of pressure.

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What are you doing?

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Why don't you put
a bit of oil on there

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to make sure
they stick on the table?

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I need to make sure
the choux pastries

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are cooked perfectly because
I'm gonna be serving them

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to Jean-Christophe.

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It can't be humid, yeah?
Sorry?

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It can't be too humid.

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So, more?
Yeah.

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(SIGHS DEEPLY)

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OK, guys, one hour to go!

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Come on! Allez, allez!

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Oh, my gosh.

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VINNIE: Far out. Ah!

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LUKE: Get it together.

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This is fun!

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Ha-ha! It's so fun!

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LUCY: Invention tests
are all about creativity,

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and especially today
where the brief is fusion,

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so we're combining
two countries together.

255
00:10:50,800 --> 00:10:53,040
I am blending
France and Vietnam,

256
00:10:53,040 --> 00:10:55,960
and I'm making
a French cruller doughnut

257
00:10:55,960 --> 00:10:58,360
with Vietnamese
iced coffee-inspired flavours.

258
00:10:58,360 --> 00:11:01,640
Um, this is my choux pastry.

259
00:11:01,640 --> 00:11:03,360
So I'm just about to pipe it

260
00:11:03,360 --> 00:11:07,640
into little doughnut shapes.

261
00:11:07,640 --> 00:11:09,200
And then I'm going
to fry the doughnuts

262
00:11:09,200 --> 00:11:11,400
and fill it
with Vietnamese coffee cream,

263
00:11:11,400 --> 00:11:13,480
condensed milk glaze
and a coffee crumb.

264
00:11:15,320 --> 00:11:16,800
My mum's Vietnamese

265
00:11:16,800 --> 00:11:19,920
and my dad's background
is Australian.

266
00:11:20,920 --> 00:11:22,360
There's not much to it.

267
00:11:23,880 --> 00:11:26,320
It's pretty... That's it.

268
00:11:26,320 --> 00:11:29,880
So I love cooking
Asian fusion-style dishes.

269
00:11:29,880 --> 00:11:32,200
I think that really relates
to who I am.

270
00:11:33,400 --> 00:11:36,200
Pretty happy
with the cruller doughnut.

271
00:11:36,200 --> 00:11:40,400
Um, nothing's gone wrong yet,
so that's a good sign.

272
00:11:40,400 --> 00:11:43,120
So I'm just working
on my coffee crumb.

273
00:11:43,120 --> 00:11:45,600
The coffee crumb
is really important to my dish

274
00:11:45,600 --> 00:11:47,400
because it needs
to bring forward

275
00:11:47,400 --> 00:11:48,400
that coffee element.

276
00:11:48,400 --> 00:11:50,440
With Vietnamese iced coffee,

277
00:11:50,440 --> 00:11:51,960
the coffee
is really, really strong

278
00:11:51,960 --> 00:11:53,800
because it needs to cut through
that condensed milk.

279
00:11:55,520 --> 00:11:57,720
I'm hoping that
my dish fits the brief,

280
00:11:57,720 --> 00:12:00,120
so really getting
those French techniques

281
00:12:00,120 --> 00:12:01,280
with that French doughnut

282
00:12:01,280 --> 00:12:03,280
and then those Vietnamese
coffee flavours as well.

283
00:12:09,240 --> 00:12:11,400
No fish on the menu?
No, not today.

284
00:12:11,400 --> 00:12:13,880
Your fish on the menu?
You didn't get the memo
about our fishing trip?

285
00:12:13,880 --> 00:12:15,160
Next time.

286
00:12:16,320 --> 00:12:18,360
I love invention tests.
I think I'm quite creative.

287
00:12:19,840 --> 00:12:21,240
Fusion really excites me,

288
00:12:21,240 --> 00:12:24,320
so I'm really keen
to go do something crazy, wacky.

289
00:12:25,840 --> 00:12:28,720
So I'm going
Greece and Japan today.

290
00:12:28,720 --> 00:12:29,960
I'm gonna have a crack at doing

291
00:12:29,960 --> 00:12:33,720
a tsukune dolmade, which is like

292
00:12:33,720 --> 00:12:36,680
a Japanese
chicken meatball skewer,

293
00:12:36,680 --> 00:12:38,240
but I'm going to do it
in the style of a dolmade,

294
00:12:38,240 --> 00:12:40,080
so I'm going to wrap it up
in a shiso leaf

295
00:12:40,080 --> 00:12:41,440
and give it a little torch

296
00:12:41,440 --> 00:12:43,480
and serve it
with kind of like a ponzu.

297
00:12:43,480 --> 00:12:45,920
I really want the dish
to be Japanese in flavour,

298
00:12:45,920 --> 00:12:48,240
but almost like Greek
in presentation.

299
00:12:48,240 --> 00:12:50,000
Starting
by butchering the chicken.

300
00:12:51,520 --> 00:12:54,360
Traditionally,
the tsukune is more the offcut

301
00:12:54,360 --> 00:12:56,520
because they give
a lot of flavour

302
00:12:56,520 --> 00:12:58,560
and texture to the overall dish.

303
00:12:58,560 --> 00:13:01,440
The rice, I'm going to sub out
for a sushi rice.

304
00:13:01,440 --> 00:13:03,440
I'm going to cook in a dashi,

305
00:13:03,440 --> 00:13:07,240
so it still has that kombu-y,
like, umami backbone to it.

306
00:13:07,240 --> 00:13:10,360
Japanese-Greek
is not really done much,

307
00:13:10,360 --> 00:13:12,760
so I think it's quite inventive
just by nature.

308
00:13:12,760 --> 00:13:15,720
Greece and Japan couldn't be
further from each other.

309
00:13:15,720 --> 00:13:18,520
They're literally on
the opposite ends of the world,

310
00:13:18,520 --> 00:13:20,600
so I think if I can pull off

311
00:13:20,600 --> 00:13:23,160
a fusion of these dishes,
it'll really impress the judges.

312
00:13:25,440 --> 00:13:27,680
It feels nice
to be next to you, Emily.

313
00:13:27,680 --> 00:13:28,920
EMILY: Am I giving you
a good vibe?

314
00:13:28,920 --> 00:13:29,920
Yeah.
I will vibe...

315
00:13:29,920 --> 00:13:31,800
I'll keep vibing you then.

316
00:13:31,800 --> 00:13:32,880
It's like we're cooking at home.

317
00:13:32,880 --> 00:13:34,560
Whoo!

318
00:13:34,560 --> 00:13:36,560
I love fusion,
and I'm really familiar

319
00:13:36,560 --> 00:13:38,240
with both Chinese
and Korean cooking.

320
00:13:38,240 --> 00:13:39,480
So, thinking fusion,

321
00:13:39,480 --> 00:13:41,000
I definitely want to play
to my strengths.

322
00:13:41,000 --> 00:13:43,720
Uh, do I need another fillet?
I think I should be fine.

323
00:13:43,720 --> 00:13:45,680
Bro, it's enormous.

324
00:13:45,680 --> 00:13:48,560
So today I'm going to do a fish
that is filled

325
00:13:48,560 --> 00:13:50,480
with like a dumpling filling,

326
00:13:50,480 --> 00:13:51,720
in with flavours of South Korea

327
00:13:51,720 --> 00:13:54,600
with like
a Chinese-flavoured broth.

328
00:13:54,600 --> 00:13:56,760
So the elements of the dish
include, like,

329
00:13:56,760 --> 00:13:59,640
a kind of tofu vegetable filling

330
00:13:59,640 --> 00:14:03,200
and a steamed fish
marinated in doenjang,

331
00:14:03,200 --> 00:14:07,000
which is a Korean soybean paste,
with a soy Shaoxing wine broth.

332
00:14:07,000 --> 00:14:08,960
I'm hoping
that the dish looks beautiful,

333
00:14:08,960 --> 00:14:11,600
and that you also still get
the two distinct flavours
as well.

334
00:14:11,600 --> 00:14:14,080
Chinese and Korean -
these are two cuisines that

335
00:14:14,080 --> 00:14:15,640
I'm really comfortable with,

336
00:14:15,640 --> 00:14:17,280
and I'm hoping
the judges love it.

337
00:14:20,640 --> 00:14:23,360
45 minutes to go! Come on, guys!

338
00:14:26,160 --> 00:14:28,000
DOT: Oh, my God,
that already smells so good.

339
00:14:28,000 --> 00:14:29,560
VINNIE: The lime leaves?
Yeah.

340
00:14:29,560 --> 00:14:31,560
Oh, thanks.

341
00:14:31,560 --> 00:14:34,280
So, today I've chosen
Italy and Thailand.

342
00:14:34,280 --> 00:14:37,800
Um, I'm going to be making
a mango sticky rice arancini.

343
00:14:37,800 --> 00:14:39,040
It's gonna look like
an arancini,

344
00:14:39,040 --> 00:14:41,400
but it's gonna have
all the flavours
of that Thai mango sticky rice.

345
00:14:41,400 --> 00:14:42,840
Filling them with Thai flavours,

346
00:14:42,840 --> 00:14:45,640
but using Italian techniques
I think is pretty inventive.

347
00:14:48,440 --> 00:14:52,160
I am gonna do India
and Italy today.

348
00:14:52,160 --> 00:14:54,960
I'm gonna make
a rasam mussel soup.

349
00:14:54,960 --> 00:14:58,960
So rasam is
a South Indian vegetarian soup,

350
00:14:58,960 --> 00:15:02,040
but I'm gonna do it in the style
of an Italian mussel soup,

351
00:15:02,040 --> 00:15:03,840
with a little pizzette
on the side.

352
00:15:03,840 --> 00:15:06,760
I've actually never made it
with mussels or anything,

353
00:15:06,760 --> 00:15:08,520
so we'll see.

354
00:15:08,520 --> 00:15:11,000
I picked India and Mexico,

355
00:15:11,000 --> 00:15:14,040
and the dish I'm making
is a rasam ceviche.

356
00:15:14,040 --> 00:15:17,360
Rasam is a sour soup
from southern India,

357
00:15:17,360 --> 00:15:18,720
typically tamarind.

358
00:15:18,720 --> 00:15:21,640
I'm gonna use pineapple
and chipotle

359
00:15:21,640 --> 00:15:24,000
to give it that sour base,

360
00:15:24,000 --> 00:15:27,440
and then obviously ceviche
is very Mexican,

361
00:15:27,440 --> 00:15:30,600
so using those two ideas
together today.

362
00:15:30,600 --> 00:15:33,360
I'm doing America and Japan.

363
00:15:33,360 --> 00:15:35,160
I went to America
a couple of years ago,

364
00:15:35,160 --> 00:15:38,000
and I had this brownie
and ice-cream dish

365
00:15:38,000 --> 00:15:40,000
and it, like, was awful,
it sucked.

366
00:15:40,000 --> 00:15:41,960
And so I want to do it
really beautifully

367
00:15:41,960 --> 00:15:44,240
and elevated
with, like, Japanese flavours

368
00:15:44,240 --> 00:15:45,880
more than just
like a brownie and cream

369
00:15:45,880 --> 00:15:48,680
you would just get
at like a daggy restaurant
somewhere in America.

370
00:15:51,040 --> 00:15:53,640
How are you doing, Dot?
I'm inventing things. (LAUGHS)

371
00:15:53,640 --> 00:15:55,200
Excellent.

372
00:15:55,200 --> 00:15:57,000
I've got things started.

373
00:15:57,000 --> 00:15:58,360
I've got my mince cooked,

374
00:15:58,360 --> 00:16:03,120
and I've got my dough ready
to go for my stuffed langos.

375
00:16:03,120 --> 00:16:05,320
Next, I'm putting in
my lamb mince.

376
00:16:05,320 --> 00:16:07,440
I might have made langos before,

377
00:16:07,440 --> 00:16:10,640
but I've never
stuffed a langos before,

378
00:16:10,640 --> 00:16:13,480
so we're venturing into
new territories today.

379
00:16:15,000 --> 00:16:18,240
The most important thing
is that this rises in the oil.

380
00:16:18,240 --> 00:16:21,440
We want beautiful air pockets
with the dough.

381
00:16:21,440 --> 00:16:23,040
Ooh, she's hot.

382
00:16:23,040 --> 00:16:25,120
And it needs
to have that crunch.

383
00:16:26,640 --> 00:16:27,800
I've got my breads cooked.

384
00:16:27,800 --> 00:16:30,120
I'm just figuring out
the balance of flavour.

385
00:16:30,120 --> 00:16:33,320
I feel like a langos
is missing that freshness,

386
00:16:33,320 --> 00:16:38,240
the pop of flavour that
balances out all those spices.

387
00:16:38,240 --> 00:16:39,960
OK, let's see what we can do.

388
00:16:39,960 --> 00:16:43,240
So I'm going to make
my herb salad

389
00:16:43,240 --> 00:16:44,440
with fresh mint and parsley,

390
00:16:44,440 --> 00:16:47,800
caraway, cabbage
that goes on top of the langos.

391
00:16:47,800 --> 00:16:50,400
Because
we don't have long today,

392
00:16:50,400 --> 00:16:52,120
I'm going to braise it first

393
00:16:52,120 --> 00:16:54,840
to speed up
the pri...pickling po... Uh!

394
00:16:54,840 --> 00:16:56,520
Mm!

395
00:16:56,520 --> 00:16:59,880
To speed up the prickli...
The prickling?

396
00:16:59,880 --> 00:17:01,960
To speed up
the pickling process.

397
00:17:05,040 --> 00:17:06,800
Say that three times!

398
00:17:07,840 --> 00:17:09,720
Mm, yum.

399
00:17:09,720 --> 00:17:12,840
Why does caraway
always just smell so good?

400
00:17:12,840 --> 00:17:13,960
(SIGHS)

401
00:17:15,600 --> 00:17:17,720
So my choux pastries are done...

402
00:17:20,160 --> 00:17:21,320
Oh, thank God.

403
00:17:21,320 --> 00:17:22,920
..and they look beautiful.

404
00:17:22,920 --> 00:17:24,520
I'm really happy with them.

405
00:17:25,960 --> 00:17:29,400
While my pastries
are cooling in the fridge,

406
00:17:29,400 --> 00:17:31,240
I'm starting on my matcha cream.

407
00:17:31,240 --> 00:17:35,760
Matcha is
a very strong green tea flavour,

408
00:17:35,760 --> 00:17:38,320
and I don't want it
to be overpowering,

409
00:17:38,320 --> 00:17:40,360
so I need to be really careful.

410
00:17:41,640 --> 00:17:43,560
Have you tasted?
Yes.

411
00:17:43,560 --> 00:17:45,200
Have you tasted it?
Tried the...?

412
00:17:45,200 --> 00:17:46,520
Yeah.
Yeah.

413
00:17:46,520 --> 00:17:48,000
Have you tasted?
Yeah.

414
00:17:48,000 --> 00:17:49,720
And?
Yeah, it's good.

415
00:17:49,720 --> 00:17:52,320
Happy?
Yeah. It's really tasty.
Very matcha-y.

416
00:17:52,320 --> 00:17:53,680
My matcha cream,

417
00:17:53,680 --> 00:17:55,480
it's actually working out
very well.

418
00:17:55,480 --> 00:17:57,480
It's really bright and green.

419
00:17:57,480 --> 00:17:59,480
The matcha flavour
is quite profound,

420
00:17:59,480 --> 00:18:01,480
but I don't think
it's overpowering.

421
00:18:01,480 --> 00:18:04,400
I also want to add
a yuzu element to balance it

422
00:18:04,400 --> 00:18:06,680
and add a little bit of tartness
to the dish.

423
00:18:06,680 --> 00:18:08,480
So, pushing myself today.

424
00:18:09,840 --> 00:18:10,960
I hope it's gonna hit the brief

425
00:18:10,960 --> 00:18:13,120
and I'm gonna avoid
the pressure test.

426
00:18:13,120 --> 00:18:15,640
ANDY: Balance is
absolutely everything in fusion!

427
00:18:15,640 --> 00:18:18,040
You've only got
30 minutes to go!

428
00:18:26,400 --> 00:18:30,280
I've got the broth cooking,
and I am stuffing the fish

429
00:18:30,280 --> 00:18:32,440
with the tofu filling

430
00:18:32,440 --> 00:18:35,560
and just about
to steam that now.

431
00:18:35,560 --> 00:18:38,200
The fish is marinated
and the filling in.

432
00:18:38,200 --> 00:18:41,320
Put it on the steamer
and I get it cooking.

433
00:18:41,320 --> 00:18:43,800
And in the meantime,
I'm working on the broth

434
00:18:43,800 --> 00:18:45,600
and trying to balance out
that flavour.

435
00:18:45,600 --> 00:18:48,280
The broth is
quite subtle Chinese flavours,

436
00:18:48,280 --> 00:18:51,480
so to make the distinction
between the two cuisines,

437
00:18:51,480 --> 00:18:53,400
I just hope that fish has a lot

438
00:18:53,400 --> 00:18:55,480
of those punchy,
South Korean flavours.

439
00:18:55,480 --> 00:18:57,000
I'm just gonna back myself,

440
00:18:57,000 --> 00:18:58,800
I backed the flavours
that I know,

441
00:18:58,800 --> 00:19:02,320
um, and, yeah, keep going.

442
00:19:02,320 --> 00:19:04,280
Hey, Jackie, how are you going?
Hi.

443
00:19:04,280 --> 00:19:05,800
Let's see
where you're taking us.
Yes.

444
00:19:05,800 --> 00:19:09,400
China and...South Korea.

445
00:19:09,400 --> 00:19:10,840
Yes.

446
00:19:10,840 --> 00:19:13,080
I wanted to make sure
that I played to two flavours

447
00:19:13,080 --> 00:19:14,440
that I know really well,
but I know

448
00:19:14,440 --> 00:19:16,280
the subtle differences between
as well.

449
00:19:16,280 --> 00:19:19,760
What I'm trying to do
is basically a fish

450
00:19:19,760 --> 00:19:22,840
that is filled with,
like, a dumpling filling,
in a broth.

451
00:19:22,840 --> 00:19:25,160
I'm trying to do a fish
that uses

452
00:19:25,160 --> 00:19:28,360
the punchy, some of
the punchy flavours of Korea,

453
00:19:28,360 --> 00:19:31,520
South Korea, like the doenjang
and a bit of chilli,

454
00:19:31,520 --> 00:19:33,200
mixed with
really subtle Chinese cooking,

455
00:19:33,200 --> 00:19:36,600
like in the soy
and the Shaoxing wine as well.

456
00:19:36,600 --> 00:19:38,520
OK, so...

457
00:19:38,520 --> 00:19:40,640
..I am
a little bit worried about

458
00:19:40,640 --> 00:19:42,440
the two cultures
melding together.

459
00:19:42,440 --> 00:19:45,560
My concern for you
is how you make sure

460
00:19:45,560 --> 00:19:48,040
that those two cultures
are clearly delineated.

461
00:19:48,040 --> 00:19:49,120
Yeah.

462
00:19:49,120 --> 00:19:51,320
Just make sure
that you're delivering

463
00:19:51,320 --> 00:19:53,600
those flavours and the idea...

464
00:19:53,600 --> 00:19:55,280
Yeah.
..very clearly.
Yeah.

465
00:19:55,280 --> 00:19:58,320
You want to hold on to that pin
as long as you possibly can.

466
00:19:58,320 --> 00:19:59,400
Totally.

467
00:19:59,400 --> 00:20:01,240
Yeah. Yeah, no,
I really appreciate that.

468
00:20:01,240 --> 00:20:03,960
OK?
Yeah.
Alright. Good luck, Jackie.

469
00:20:03,960 --> 00:20:05,640
Thank you.

470
00:20:05,640 --> 00:20:07,040
I'm a little bit worried.

471
00:20:07,040 --> 00:20:08,160
Oh, dude...

472
00:20:08,160 --> 00:20:10,560
There are a lot of elements
in Chinese and Korean cooking

473
00:20:10,560 --> 00:20:11,880
which are really similar.

474
00:20:11,880 --> 00:20:13,760
..I think this is confusing.

475
00:20:13,760 --> 00:20:16,360
I think I need
to just take a moment

476
00:20:16,360 --> 00:20:18,000
and just reframe
and really think

477
00:20:18,000 --> 00:20:20,360
about the decisions
that I'm making today.

478
00:20:22,120 --> 00:20:25,080
I really need to stay
out of the confusion territory.

479
00:20:26,800 --> 00:20:28,440
I think
I just really need to pivot.

480
00:20:36,720 --> 00:20:38,240
JACKIE: I'm really worried,

481
00:20:38,240 --> 00:20:40,680
after the visit
from Sofia and Poh,

482
00:20:40,680 --> 00:20:43,720
that Chinese and Korean cooking
are quite similar.

483
00:20:48,680 --> 00:20:51,120
So I decided to swap China
for Italy.

484
00:20:51,120 --> 00:20:53,600
Um, I am going to listen
to the judges today

485
00:20:53,600 --> 00:20:55,520
and make sure that
I have a bit more

486
00:20:55,520 --> 00:20:57,440
of a distinct flavour
in my dish.

487
00:20:57,440 --> 00:21:00,400
I'm cooking the same dish,
but instead of Chinese,

488
00:21:00,400 --> 00:21:01,760
I'm going to have a more

489
00:21:01,760 --> 00:21:04,080
Italian/European-flavoured
broth.

490
00:21:04,080 --> 00:21:06,320
Um, so I'm going to do
like a...

491
00:21:06,320 --> 00:21:08,320
..I guess I feel like
fennel goes really well
with fish,

492
00:21:08,320 --> 00:21:10,920
and I'm going to do like
a fennel, tomatoey-type broth.

493
00:21:10,920 --> 00:21:13,280
I know it's a risky move
doing a change,

494
00:21:13,280 --> 00:21:14,680
especially
halfway through a cook,

495
00:21:14,680 --> 00:21:17,560
but I just want to prove
to myself that I can.

496
00:21:17,560 --> 00:21:18,840
I'm definitely hoping

497
00:21:18,840 --> 00:21:20,800
this keeps me out
of elimination tomorrow.

498
00:21:20,800 --> 00:21:22,360
I've got the pin,
and I just want to keep it

499
00:21:22,360 --> 00:21:23,960
as long as possible.

500
00:21:26,480 --> 00:21:28,600
LUKE: For today's
around the world invention test,

501
00:21:28,600 --> 00:21:29,600
I'm making

502
00:21:29,600 --> 00:21:33,440
a strawberry gazpacho
with Geraldton wax kingfish.

503
00:21:36,800 --> 00:21:39,240
I just tasted my gazpacho
after straining it,

504
00:21:39,240 --> 00:21:41,440
and it actually tastes
very delicious.

505
00:21:41,440 --> 00:21:44,560
The acidity of the tomato
and capsicum

506
00:21:44,560 --> 00:21:46,520
and kind of the tartness
of the strawberry

507
00:21:46,520 --> 00:21:47,960
has just all come out in one.

508
00:21:47,960 --> 00:21:49,840
So I'm very excited
for that one.

509
00:21:49,840 --> 00:21:51,600
It's got kind of not too sweet,

510
00:21:51,600 --> 00:21:53,320
not too tart,

511
00:21:53,320 --> 00:21:55,000
but it's got
this beautiful depth of flavour

512
00:21:55,000 --> 00:21:57,280
and it's something
a bit different.

513
00:21:57,280 --> 00:21:58,760
It actually tastes banging,
Luce.

514
00:21:58,760 --> 00:22:00,000
LUCY: Really?
Yeah.

515
00:22:00,000 --> 00:22:02,280
I'm surprised.
I was too.

516
00:22:02,280 --> 00:22:05,520
But gazpacho is just
one element on the plate.

517
00:22:05,520 --> 00:22:07,480
Alrighty,
time to fillet a fish!

518
00:22:07,480 --> 00:22:10,160
And I need to make sure
that all my flavours

519
00:22:10,160 --> 00:22:12,080
and all my techniques
really nail

520
00:22:12,080 --> 00:22:13,680
and fuse well together.

521
00:22:13,680 --> 00:22:16,440
Often, when people do
like sashimi-style

522
00:22:16,440 --> 00:22:18,040
or crudo style,

523
00:22:18,040 --> 00:22:20,800
they'll use lemon zest
on the fish,

524
00:22:20,800 --> 00:22:22,440
but I'm going to be using
Geraldton wax instead.

525
00:22:22,440 --> 00:22:25,480
Now, it has
a very similar kind of flavour

526
00:22:25,480 --> 00:22:27,800
and kind of smell profile
as lemon,

527
00:22:27,800 --> 00:22:30,160
so I think
it'll just work perfectly.

528
00:22:30,160 --> 00:22:32,600
JEAN-CHRISTOPHE:
OK, guys, 15 minutes to go!

529
00:22:32,600 --> 00:22:34,200
Oh, my God!

530
00:22:36,080 --> 00:22:37,680
LYDIA: The chillies.

531
00:22:39,280 --> 00:22:42,280
Please remind me not
to rub my eyes later on today.

532
00:22:42,280 --> 00:22:43,920
So, I am cooking...

533
00:22:44,960 --> 00:22:46,160
(GASPS)

534
00:22:46,160 --> 00:22:49,560
..from Argentina and Thailand.

535
00:22:49,560 --> 00:22:53,920
I'm cooking an empanada
filled with a pork larb filling.

536
00:22:53,920 --> 00:22:55,520
I've got Malaysia and Italy.

537
00:22:55,520 --> 00:22:58,480
I'm trying to make
a prawn sambal raviolo

538
00:22:58,480 --> 00:23:01,080
with a prawn
and coconut cream sauce.

539
00:23:01,080 --> 00:23:03,160
So that's my little spin on it.

540
00:23:03,160 --> 00:23:05,120
And hopefully, yeah,
I can pull it off.

541
00:23:06,280 --> 00:23:09,560
So today I'm using
French and South Korean cuisine.

542
00:23:09,560 --> 00:23:14,120
So I'm doing steak frites
with Korean flavours.

543
00:23:14,120 --> 00:23:17,200
I've got Nigeria and China today
I'm making a suya agege bao.

544
00:23:17,200 --> 00:23:18,840
Suya is a spicy
kind of beef skewer,

545
00:23:18,840 --> 00:23:20,320
usually done over coal,

546
00:23:20,320 --> 00:23:21,680
and I'm making the bao
from scratch,

547
00:23:21,680 --> 00:23:24,280
you know,
the Chinese steamed bun.

548
00:23:24,280 --> 00:23:27,240
I'm going to modify it
with some Nigerian flavours
as well.

549
00:23:29,080 --> 00:23:31,320
CASPER: I'm super excited
with how it's all going.

550
00:23:31,320 --> 00:23:32,920
All the elements of my dish
are looking good.

551
00:23:34,480 --> 00:23:37,080
I need to start pushing
to get my dolmades rolled.

552
00:23:37,080 --> 00:23:40,200
I think what's really going
to invoke Japan in this dish

553
00:23:40,200 --> 00:23:44,040
is swapping out
the traditional grapevine leaves

554
00:23:44,040 --> 00:23:45,960
for shiso leaves,
for the wrappers,

555
00:23:45,960 --> 00:23:46,960
for the dolmades.

556
00:23:46,960 --> 00:23:48,720
So I'm grabbing as many of

557
00:23:48,720 --> 00:23:52,680
the biggest green shiso leaves
as I can, so I can assemble.

558
00:23:54,440 --> 00:23:56,440
My only concern is that
the leaves might be

559
00:23:56,440 --> 00:24:00,320
a bit more fragile
than your vine leaves,
traditionally.

560
00:24:00,320 --> 00:24:01,720
I'm just hoping

561
00:24:01,720 --> 00:24:04,120
that they keep holding
their shape while they steam.

562
00:24:05,240 --> 00:24:08,280
The leaves are sort
of changing...colour.

563
00:24:08,280 --> 00:24:12,200
Yeah, I'm pretty happy
with how they're coming along.

564
00:24:12,200 --> 00:24:15,200
Keep cooking!
Nine minutes to go!

565
00:24:15,200 --> 00:24:17,120
Oh, dear Lord!

566
00:24:17,120 --> 00:24:18,560
Allez!

567
00:24:18,560 --> 00:24:19,920
Which one to serve?

568
00:24:22,040 --> 00:24:23,600
I'm tasting my dish as I go.

569
00:24:25,040 --> 00:24:26,480
I've probably eaten two langos

570
00:24:26,480 --> 00:24:27,760
this cook time!

571
00:24:29,040 --> 00:24:30,400
But I'm not mad about it.

572
00:24:30,400 --> 00:24:35,080
The flavours from both Hungary
and Turkiye are coming together,

573
00:24:35,080 --> 00:24:37,280
but I need to make sure
I've got the balance right,

574
00:24:37,280 --> 00:24:38,920
enough of every little element,

575
00:24:38,920 --> 00:24:40,840
so every mouthful,
you get the Turkish,

576
00:24:40,840 --> 00:24:41,960
you get the Hungarian.

577
00:24:41,960 --> 00:24:43,880
It's coming together.

578
00:24:43,880 --> 00:24:46,240
I'm just going to keep tasting
and get the balance right.

579
00:24:46,240 --> 00:24:48,480
I'm happy with the flavours.

580
00:24:48,480 --> 00:24:51,080
I feel like
I've done both cuisines proud

581
00:24:51,080 --> 00:24:53,440
and I think it works.

582
00:24:53,440 --> 00:24:55,560
Oh, she's good.

583
00:24:59,600 --> 00:25:01,040
ALYONA: Ah!

584
00:25:01,040 --> 00:25:03,320
So my choux pastry is cool.

585
00:25:03,320 --> 00:25:06,440
I'm piping creme pat
inside of the choux pastry.

586
00:25:06,440 --> 00:25:08,160
OK!

587
00:25:08,160 --> 00:25:09,600
Then I'm cutting out

588
00:25:09,600 --> 00:25:12,120
little circles
of that yuzu gel,

589
00:25:12,120 --> 00:25:15,920
and I'm putting them
on top of the pastry.

590
00:25:17,280 --> 00:25:18,800
They look so great.

591
00:25:18,800 --> 00:25:20,240
I'm just hoping that

592
00:25:20,240 --> 00:25:22,880
the choux pastries
are cooked perfectly

593
00:25:22,880 --> 00:25:24,840
because you never know.

594
00:25:24,840 --> 00:25:26,080
Hopefully, they'll love it.

595
00:25:28,040 --> 00:25:30,840
LUCY: So I've made
my coffee cream

596
00:25:30,840 --> 00:25:33,920
and then I've got
a coffee crumb in the oven,

597
00:25:33,920 --> 00:25:35,440
getting nice and golden.

598
00:25:35,440 --> 00:25:37,480
And so now it's time
to fry my doughnuts.

599
00:25:38,640 --> 00:25:40,640
I'm just focusing
on the frying right now.

600
00:25:43,960 --> 00:25:46,440
I really want
some nice brown colour,

601
00:25:46,440 --> 00:25:48,720
um, crispy on the outside,
soft in the middle.

602
00:25:48,720 --> 00:25:51,000
I've never done this before,
but they're looking

603
00:25:51,000 --> 00:25:52,440
pretty good.

604
00:25:52,440 --> 00:25:53,560
The piping looks great,

605
00:25:53,560 --> 00:25:56,160
they've held their shape,
so I'm really happy with them.

606
00:25:56,160 --> 00:25:57,440
LUKE: Luce, how are you going?

607
00:25:57,440 --> 00:26:00,600
Good.
Yeah?

608
00:26:00,600 --> 00:26:03,440
And as I'm glazing my doughnuts,

609
00:26:03,440 --> 00:26:07,120
I can just smell this,
like, burning smell,

610
00:26:07,120 --> 00:26:08,600
and I'm thinking, like,

611
00:26:08,600 --> 00:26:10,280
"Someone's definitely
burning something over here.

612
00:26:10,280 --> 00:26:12,640
"Like, I would hate to be them."

613
00:26:13,960 --> 00:26:15,000
And then it clicks!

614
00:26:15,960 --> 00:26:17,960
Whoa!

615
00:26:17,960 --> 00:26:19,680
Oh, that is really burnt.

616
00:26:19,680 --> 00:26:22,760
My crumb is completely black.

617
00:26:22,760 --> 00:26:24,120
It is so burnt.

618
00:26:26,080 --> 00:26:28,160
That is bad.

619
00:26:28,160 --> 00:26:29,720
There is no saving that.

620
00:26:38,480 --> 00:26:41,920
LUCY: I've got five minutes left
on the clock and my crumb

621
00:26:41,920 --> 00:26:44,240
is completely black.

622
00:26:44,240 --> 00:26:45,600
It is so burnt.

623
00:26:45,600 --> 00:26:46,960
Um, not the best feeling

624
00:26:46,960 --> 00:26:49,640
that my crumb
is completely obliterated.

625
00:26:49,640 --> 00:26:52,080
I'm definitely feeling worried.

626
00:26:52,080 --> 00:26:55,320
My coffee cream doesn't have
the strongest coffee flavour

627
00:26:55,320 --> 00:26:57,560
because I toned it down

628
00:26:57,560 --> 00:26:58,560
for the coffee crumb.

629
00:26:59,920 --> 00:27:01,240
Now I'm worried
that there is like,

630
00:27:01,240 --> 00:27:03,480
no coffee flavour on this dish,

631
00:27:03,480 --> 00:27:06,200
and that all they're gonna taste
is condensed milk.

632
00:27:06,200 --> 00:27:07,720
What I'm gonna do
is just toast off

633
00:27:07,720 --> 00:27:09,880
some hazelnuts,

634
00:27:09,880 --> 00:27:13,840
um, and have that as a bit
of a crunch element on my dish.

635
00:27:13,840 --> 00:27:16,200
I'm just hoping
that there's enough

636
00:27:16,200 --> 00:27:19,840
coffee flavour there now,
um, without that crumb.

637
00:27:19,840 --> 00:27:21,760
SOFIA: Two minutes!
Come on!

638
00:27:25,480 --> 00:27:26,720
VINNIE:
Pretty happy with my dish.

639
00:27:26,720 --> 00:27:29,280
I feel as though
it looks like an arancini.

640
00:27:29,280 --> 00:27:31,120
And the flavours are tasting
really, really good.

641
00:27:31,120 --> 00:27:33,960
Um, they're definitely
all Thai.

642
00:27:33,960 --> 00:27:35,040
Mango sticky rice.

643
00:27:35,040 --> 00:27:37,680
ANNABEL:
My brownie's coming together.

644
00:27:37,680 --> 00:27:39,520
I'm just doing my yuzu curd
at the moment.

645
00:27:39,520 --> 00:27:42,120
I've just got to pay
extra special attention to it!

646
00:27:43,520 --> 00:27:44,640
I think I'm tracking OK.

647
00:27:44,640 --> 00:27:47,280
Adjusting flavours
because I'm combining

648
00:27:47,280 --> 00:27:48,560
essentially things

649
00:27:48,560 --> 00:27:50,480
that normally
would never go together.

650
00:27:50,480 --> 00:27:53,320
It's always you think you have
more time than you do,

651
00:27:53,320 --> 00:27:55,040
and you're just rushing
to get everything done.

652
00:27:57,360 --> 00:27:59,400
CASPER: I still haven't
plated up my dolmades,

653
00:27:59,400 --> 00:28:01,440
but all I've got to do
is just brush them with a tare,

654
00:28:01,440 --> 00:28:04,360
hit them with a blowtorch,

655
00:28:04,360 --> 00:28:05,920
and then finish off my sauce,

656
00:28:05,920 --> 00:28:09,120
which is just cracking
an egg yolk into a little bowl.

657
00:28:11,600 --> 00:28:13,640
I'm really happy
with the outcome.

658
00:28:14,720 --> 00:28:15,960
The dolmades look great.

659
00:28:15,960 --> 00:28:18,480
They really remind me
of having an actual dolmade,

660
00:28:18,480 --> 00:28:19,960
so I'm really happy with that.

661
00:28:19,960 --> 00:28:23,360
OK, guys, one minute left to go!

662
00:28:23,360 --> 00:28:24,640
Let's go! Come on!

663
00:28:24,640 --> 00:28:26,200
Push!

664
00:28:27,200 --> 00:28:29,440
JACKIE: I've got to get
the fish dumplings

665
00:28:29,440 --> 00:28:30,880
out of the steamer,

666
00:28:30,880 --> 00:28:32,760
but they are so delicate.

667
00:28:32,760 --> 00:28:34,560
They are very, very crumbly.

668
00:28:34,560 --> 00:28:36,600
She is very flaky.

669
00:28:38,840 --> 00:28:41,000
It comes out, and now I need
to get that skin off

670
00:28:41,000 --> 00:28:43,120
because I know the skin
is just going to be tough

671
00:28:43,120 --> 00:28:44,240
if it stays on.

672
00:28:45,280 --> 00:28:46,280
Shit...

673
00:28:46,280 --> 00:28:47,800
But as I'm pulling the skin,

674
00:28:47,800 --> 00:28:50,200
it's just not coming off
how I want it to.

675
00:28:50,200 --> 00:28:51,640
It's starting to fall apart.

676
00:28:51,640 --> 00:28:53,080
I know it's super delicate,

677
00:28:53,080 --> 00:28:55,440
so I just need
to stop touching it.

678
00:28:55,440 --> 00:28:59,080
We are arriving in Flavourtown
in ten...

679
00:28:59,080 --> 00:29:01,720
JUDGES: Nine, eight, seven,

680
00:29:01,720 --> 00:29:05,320
six, five, four,

681
00:29:05,320 --> 00:29:08,000
three, two, one!

682
00:29:08,000 --> 00:29:09,360
That is it!

683
00:29:12,760 --> 00:29:14,560
GRACE: Hey.
OLAOLU: How did it go, Grace?

684
00:29:14,560 --> 00:29:16,440
Good, good, good. Yum!

685
00:29:16,440 --> 00:29:18,000
Alright.
CASPER: You happy?

686
00:29:18,000 --> 00:29:19,480
You pivoted a lot, eh?
Not exactly...

687
00:29:19,480 --> 00:29:20,720
Yeah!
Aw...

688
00:29:20,720 --> 00:29:21,840
Not exactly what I wanted,
but...

689
00:29:21,840 --> 00:29:23,520
Good job.
..we'll see.

690
00:29:23,520 --> 00:29:25,920
Looks so good!
Good job, guys.

691
00:29:28,280 --> 00:29:31,320
The first dish we'd like
to taste was cooked by...

692
00:29:32,720 --> 00:29:33,880
..Dot.

693
00:29:33,880 --> 00:29:36,400
(CHEERING AND APPLAUSE)

694
00:29:36,400 --> 00:29:39,440
We have Hungarian,
we have Turkish,

695
00:29:39,440 --> 00:29:41,040
we have invention.

696
00:29:41,040 --> 00:29:42,880
This is new.
I've never seen this before.

697
00:29:42,880 --> 00:29:44,840
I'm happy with what I've made

698
00:29:44,840 --> 00:29:48,320
and hopefully
the judges love it too.

699
00:29:48,320 --> 00:29:49,480
Wow.

700
00:29:51,920 --> 00:29:53,600
Hello, Dot.
Hi.

701
00:29:53,600 --> 00:29:55,160
Which countries did you pick?

702
00:29:55,160 --> 00:29:57,040
I picked Turkiye and Hungary.

703
00:29:57,040 --> 00:29:58,480
So we have

704
00:29:58,480 --> 00:30:01,520
a langos, which is
a fried Hungarian bread,

705
00:30:01,520 --> 00:30:04,800
and I've stuffed it
with a Turkish lamb mince.

706
00:30:04,800 --> 00:30:09,000
Um, and then I've done
like a herb salad on top

707
00:30:09,000 --> 00:30:13,600
with mint parsley and pickled
caraway, red cabbage.

708
00:30:13,600 --> 00:30:16,160
So, yeah, I think it does work.

709
00:30:17,520 --> 00:30:19,000
Alright, we'll let you know...

710
00:30:19,000 --> 00:30:20,400
Do!
..very shortly.

711
00:30:39,240 --> 00:30:42,560
Dot, I was in Budapest
and I ate a langos,

712
00:30:42,560 --> 00:30:44,280
and I found it quite plain.

713
00:30:46,480 --> 00:30:48,640
And I love this version of it.

714
00:30:48,640 --> 00:30:50,760
Yay!

715
00:30:50,760 --> 00:30:54,960
I really love the ratios
that you've used.

716
00:30:54,960 --> 00:30:57,120
You have treated this
so sensitively

717
00:30:57,120 --> 00:31:01,360
and you have managed
to delineate both cultures.

718
00:31:01,360 --> 00:31:02,600
Every little mouthful,

719
00:31:02,600 --> 00:31:04,840
I can taste you've borrowed
from each culture

720
00:31:04,840 --> 00:31:07,920
and it is quite distinct,
which is amazing.

721
00:31:07,920 --> 00:31:10,160
I think you've done a great job.

722
00:31:10,160 --> 00:31:11,160
Thank you.

723
00:31:11,160 --> 00:31:12,760
And I had to really
put on my poker face

724
00:31:12,760 --> 00:31:15,000
and just leave a few bites,
even though I just want to cram

725
00:31:15,000 --> 00:31:16,680
the whole thing in my mouth.
Oh!

726
00:31:16,680 --> 00:31:20,040
It's a dish
that is incredibly harmonious

727
00:31:20,040 --> 00:31:21,440
with both of the flavours.

728
00:31:21,440 --> 00:31:22,680
To be able to do that,

729
00:31:22,680 --> 00:31:25,760
you have to be well-travelled
and have a great palate.

730
00:31:25,760 --> 00:31:27,960
I think you've done
a really beautiful job of it.

731
00:31:27,960 --> 00:31:29,400
Thank you.

732
00:31:29,400 --> 00:31:32,120
I am picking up
what you're putting down here.

733
00:31:32,120 --> 00:31:33,200
Yay!

734
00:31:33,200 --> 00:31:34,560
Like, fluffy,

735
00:31:34,560 --> 00:31:39,480
like, well-risen
caramelised, deep-fried bread -

736
00:31:39,480 --> 00:31:40,760
uh, yes, please -

737
00:31:40,760 --> 00:31:43,160
stuffed with, like,
slightly spiced mince.

738
00:31:43,160 --> 00:31:45,040
Like, I think you've
just nailed this challenge,

739
00:31:45,040 --> 00:31:47,320
in terms of making
those two countries,

740
00:31:47,320 --> 00:31:48,960
like, literal best friends.

741
00:31:48,960 --> 00:31:51,480
Um, mate, I think you have
mastered this challenge.

742
00:31:51,480 --> 00:31:53,400
Great stuff.
Thanks, guys.

743
00:31:53,400 --> 00:31:55,880
(CHEERING AND APPLAUSE)

744
00:31:55,880 --> 00:31:57,200
Well done!

745
00:31:59,480 --> 00:32:01,000
Lydia, you're next.

746
00:32:01,000 --> 00:32:04,080
I think you might have picked
the most exotic combination,

747
00:32:04,080 --> 00:32:06,080
which was Argentina
and Thailand.

748
00:32:06,080 --> 00:32:07,280
(LAUGHS)

749
00:32:07,280 --> 00:32:09,640
LYDIA: Yes, I made an empanada.
Yeah.

750
00:32:09,640 --> 00:32:14,120
And I've made
a larb-style filling for it,

751
00:32:14,120 --> 00:32:16,120
and so I've called it
an empanlarba.

752
00:32:16,120 --> 00:32:18,920
(LAUGHTER)

753
00:32:20,600 --> 00:32:23,560
Fun idea and fun to eat.

754
00:32:23,560 --> 00:32:25,240
It was just such

755
00:32:25,240 --> 00:32:29,120
a surprising combination
and it's worked.

756
00:32:29,120 --> 00:32:32,120
It's a really great idea.
Well done.

757
00:32:32,120 --> 00:32:33,400
Pat.

758
00:32:33,400 --> 00:32:36,360
PAT: I've done
South Korea and France today.

759
00:32:36,360 --> 00:32:39,640
So I've done
South Korean steak frites.

760
00:32:39,640 --> 00:32:41,000
Great concept.

761
00:32:41,000 --> 00:32:44,800
The real star of this show
is your kimchi bearnaise.

762
00:32:44,800 --> 00:32:46,360
Well done, mate.

763
00:32:46,360 --> 00:32:47,960
Annabel.

764
00:32:47,960 --> 00:32:51,640
I chose Japan and the USA.

765
00:32:51,640 --> 00:32:54,320
I have done
a black sesame brownie.

766
00:32:54,320 --> 00:32:57,000
I think you have
achieved everything

767
00:32:57,000 --> 00:32:59,240
you wanted to achieve
with the flavours, OK?

768
00:32:59,240 --> 00:33:02,000
The balance is fantastic.
I think it's bloody delicious.

769
00:33:02,000 --> 00:33:03,280
I really like it.

770
00:33:04,960 --> 00:33:06,280
Olaolu, you couldn't have picked

771
00:33:06,280 --> 00:33:08,160
more different parts
of the world, yeah?

772
00:33:08,160 --> 00:33:09,400
Nigerian and China.

773
00:33:09,400 --> 00:33:11,800
OLAOLU: So I've made you
suya agege bao.

774
00:33:11,800 --> 00:33:13,680
I love that you packed
so much flavour

775
00:33:13,680 --> 00:33:15,160
and heat into that meat,

776
00:33:15,160 --> 00:33:17,200
and I feel myself
developing a slight lisp

777
00:33:17,200 --> 00:33:18,720
because
I'm still drooling from it

778
00:33:18,720 --> 00:33:20,000
as I try to speak.

779
00:33:20,000 --> 00:33:23,320
In terms of showcasing the meat,
you absolutely did that.

780
00:33:23,320 --> 00:33:24,800
Hannah!

781
00:33:24,800 --> 00:33:26,480
HANNAH: Yeah, Italy and Lebanon.

782
00:33:26,480 --> 00:33:29,400
I made
an orange blossom panna cotta,

783
00:33:29,400 --> 00:33:32,640
and then roasted figs
with some buttered pine nuts.

784
00:33:32,640 --> 00:33:34,920
I think your choice of flavours
is great.

785
00:33:34,920 --> 00:33:37,360
Your figs are fabulous.
So, well done.

786
00:33:37,360 --> 00:33:38,880
Thank you.

787
00:33:38,880 --> 00:33:41,640
Next up, it's Jackie!

788
00:33:43,960 --> 00:33:45,880
JACKIE: I'm not feeling great
about the dish.

789
00:33:47,280 --> 00:33:51,200
I'm concerned about the fish,
the cook on it, the broth,

790
00:33:51,200 --> 00:33:54,320
so I'm nervous to hear
what they're gonna have to say.

791
00:33:57,520 --> 00:33:58,800
Jackie.
Hi.

792
00:33:58,800 --> 00:34:00,200
Which countries did you pick?

793
00:34:00,200 --> 00:34:04,800
I picked South Korea and Italy.
And what did you make?

794
00:34:04,800 --> 00:34:08,840
I've made a steamed fish
with a tomato broth.

795
00:34:08,840 --> 00:34:10,920
Alright, Jackie,
we're going to taste it.

796
00:34:16,760 --> 00:34:18,160
Maybe just peel that back.

797
00:34:18,160 --> 00:34:19,800
POH: I think I have to

798
00:34:19,800 --> 00:34:21,920
because it's taking
the fish apart too much.

799
00:34:23,840 --> 00:34:26,280
Or should I just use this?
No, I think that's good.

800
00:34:43,080 --> 00:34:45,600
Jackie, when you were
describing your dish

801
00:34:45,600 --> 00:34:47,560
at your bench and up here,

802
00:34:47,560 --> 00:34:49,800
I think we were all
a little bit confused by it.

803
00:34:49,800 --> 00:34:52,240
I think you were confused by it
as well.

804
00:34:52,240 --> 00:34:55,720
And I was really hoping
that when we separated it out,

805
00:34:55,720 --> 00:34:58,720
cut it up, tasted it,
that it would make more sense.

806
00:35:00,040 --> 00:35:03,920
But unfortunately,
it's making even less sense.

807
00:35:05,160 --> 00:35:07,320
The broth is not heavily
Italian.

808
00:35:07,320 --> 00:35:11,640
I think maybe
because you pivoted as well,

809
00:35:11,640 --> 00:35:15,200
you sort of had to work
with less time

810
00:35:15,200 --> 00:35:17,720
and a base
that wasn't quite there

811
00:35:17,720 --> 00:35:19,640
to create something new.

812
00:35:19,640 --> 00:35:21,520
There's also problems
technically with the dish.

813
00:35:21,520 --> 00:35:25,520
So obviously it's falling apart
and the fish is very overcooked.

814
00:35:25,520 --> 00:35:28,360
The skin on the fish
is really problematic as well.

815
00:35:28,360 --> 00:35:30,440
It's very, very thick
and rubbery, yeah.

816
00:35:30,440 --> 00:35:31,600
Sorry, Jackie.

817
00:35:31,600 --> 00:35:32,680
I think if you go,

818
00:35:32,680 --> 00:35:34,760
"Oh, I wonder
if the judges will understand,"

819
00:35:34,760 --> 00:35:35,920
the answer probably is

820
00:35:35,920 --> 00:35:37,800
it's the wrong dish
for the challenge,

821
00:35:37,800 --> 00:35:39,000
and I feel like that

822
00:35:39,000 --> 00:35:41,880
that's just led
to a plate of food

823
00:35:41,880 --> 00:35:43,240
that is kind of
neither here or there.

824
00:35:45,240 --> 00:35:47,080
Thanks, Jackie.
Appreciate it. Thank you.

825
00:35:47,080 --> 00:35:48,160
Thank you. Thank you.

826
00:35:51,640 --> 00:35:56,400
Sofia, you look like
you are a fortune teller.

827
00:35:56,400 --> 00:35:57,520
Ah, yes!

828
00:35:57,520 --> 00:35:59,760
Can you tell me in the future
who's next?

829
00:35:59,760 --> 00:36:02,320
Can I have your palm?
Yeah.

830
00:36:02,320 --> 00:36:04,800
Oh, my God!
Alyona!

831
00:36:10,600 --> 00:36:12,440
ALYONA:
I'm feeling really nervous.

832
00:36:12,440 --> 00:36:14,440
Like, as soon as
they called my name,

833
00:36:14,440 --> 00:36:17,120
my heart is pumping,

834
00:36:17,120 --> 00:36:19,280
and I wonder
what Jean-Christophe

835
00:36:19,280 --> 00:36:20,320
was going to tell me.

836
00:36:22,280 --> 00:36:23,800
But you just never know

837
00:36:23,800 --> 00:36:25,760
how Jean-Christophe
is going to react.

838
00:36:25,760 --> 00:36:27,680
(SIGHS)

839
00:36:27,680 --> 00:36:29,040
I hope he's going to like it.

840
00:36:38,680 --> 00:36:42,520
Alyona, what are your countries?

841
00:36:42,520 --> 00:36:45,800
Uh, my countries
are France and Japan.

842
00:36:45,800 --> 00:36:47,680
Wow.

843
00:36:47,680 --> 00:36:49,480
So what have you made?

844
00:36:49,480 --> 00:36:51,720
I made a choux pastry

845
00:36:51,720 --> 00:36:54,560
filled with matcha,
white chocolate cream

846
00:36:54,560 --> 00:36:57,920
and yuzu topping.

847
00:36:59,200 --> 00:37:00,720
Well, if the choux fits...

848
00:37:02,440 --> 00:37:04,720
I hope it does!

849
00:37:04,720 --> 00:37:06,160
Let's have a test.

850
00:37:21,360 --> 00:37:22,840
Wow!

851
00:37:24,280 --> 00:37:27,400
I have to say, what you've done
is absolutely phenomenal.

852
00:37:29,440 --> 00:37:30,800
The way you've combined

853
00:37:30,800 --> 00:37:32,880
those flavours together
is just...

854
00:37:34,280 --> 00:37:37,440
Thank you.
It is extraordinary.

855
00:37:37,440 --> 00:37:39,960
I'm still enjoying the taste
and the flavours.

856
00:37:39,960 --> 00:37:41,360
In fact, oh,
look over there.

857
00:37:41,360 --> 00:37:42,560
Look, look, look!

858
00:37:42,560 --> 00:37:44,000
That's for me.

859
00:37:44,000 --> 00:37:46,960
Well, you could just finish
the one on your plate first.

860
00:37:46,960 --> 00:37:49,080
(LAUGHTER)

861
00:37:49,080 --> 00:37:50,800
Thank you so much.

862
00:37:50,800 --> 00:37:53,440
Thank you so much.
This is absolutely perfect.

863
00:37:54,840 --> 00:37:56,880
POH: Your choux buns
were beautiful and hollow,

864
00:37:56,880 --> 00:37:58,360
crisp on the outside,

865
00:37:58,360 --> 00:38:01,320
so you could fill it
with plenty of that creme pat,

866
00:38:01,320 --> 00:38:02,800
which was so silky.

867
00:38:02,800 --> 00:38:05,760
And also just the little,
um, yuzu veil -

868
00:38:05,760 --> 00:38:07,000
very, very clever.

869
00:38:07,000 --> 00:38:09,120
That was just masterful.

870
00:38:09,120 --> 00:38:10,520
Thank you, Poh.

871
00:38:10,520 --> 00:38:12,920
You are a flavour queen

872
00:38:12,920 --> 00:38:14,640
and I'm really excited
to see that from you

873
00:38:14,640 --> 00:38:15,760
in a dessert as well.

874
00:38:15,760 --> 00:38:17,080
Oh, my God! Thank you.

875
00:38:17,080 --> 00:38:19,360
It's becoming very clear
that it's not just

876
00:38:19,360 --> 00:38:21,880
your savoury dishes
or your desserts,

877
00:38:21,880 --> 00:38:24,400
it's you as a whole package,

878
00:38:24,400 --> 00:38:26,000
and this dish is
the whole package as well.

879
00:38:27,080 --> 00:38:29,240
Oh, my gosh! Thank you.

880
00:38:30,560 --> 00:38:31,680
Thank you.
You alright?

881
00:38:31,680 --> 00:38:33,040
Yeah, I just... Oh, my gosh.

882
00:38:33,040 --> 00:38:35,280
I thought I was going
to have a heart attack

883
00:38:35,280 --> 00:38:38,760
serving choux to
Jean-Christophe and for you,

884
00:38:38,760 --> 00:38:40,600
and, um, yeah,
thank you so much.

885
00:38:40,600 --> 00:38:41,760
I'm so overwhelmed.

886
00:38:41,760 --> 00:38:43,880
Well done.
Well done.

887
00:38:43,880 --> 00:38:45,800
Oh, my gosh.

888
00:38:45,800 --> 00:38:48,520
I am, like,
having some sort of

889
00:38:48,520 --> 00:38:52,000
out-of-body experience
with all this positive feedback.

890
00:38:52,000 --> 00:38:53,800
It's almost like
I don't believe it.

891
00:38:53,800 --> 00:38:58,640
But it's just
such an incredible thing.

892
00:38:58,640 --> 00:39:00,360
I'm so happy!

893
00:39:00,360 --> 00:39:02,720
We'd love to taste
your dish next, Vinnie.

894
00:39:04,240 --> 00:39:06,400
You picked Thailand and Italy.

895
00:39:06,400 --> 00:39:09,680
VINNIE: I have made you some
mango sticky rice arancini.

896
00:39:09,680 --> 00:39:12,040
Vinnie,
I loved the idea of this,

897
00:39:12,040 --> 00:39:13,640
but I think the rice

898
00:39:13,640 --> 00:39:15,840
being more on the risotto side
is a bit mushy.

899
00:39:15,840 --> 00:39:17,720
SOFIA: Without
the gelatinous nature

900
00:39:17,720 --> 00:39:19,560
of that sticky rice,

901
00:39:19,560 --> 00:39:22,320
it kind of takes it away
from being from Thailand.

902
00:39:23,560 --> 00:39:24,800
Miin!

903
00:39:24,800 --> 00:39:29,400
MIIN: I have combined
India and Mexico today,

904
00:39:29,400 --> 00:39:32,600
and what you have in front
of you is a rasam ceviche.

905
00:39:32,600 --> 00:39:34,120
Unfortunately, with this dish,

906
00:39:34,120 --> 00:39:36,640
there is
next to no Indian in it.

907
00:39:36,640 --> 00:39:38,600
The use of the chipotle,

908
00:39:38,600 --> 00:39:42,840
it's just overpowered
all of those beautiful spices.

909
00:39:42,840 --> 00:39:47,680
Aaron, you picked Malaysia
and Italy.

910
00:39:47,680 --> 00:39:50,880
AARON: Yes. I've made
a prawn sambal raviolo.

911
00:39:50,880 --> 00:39:53,520
JEAN-CHRISTOPHE:
Your pasta work, very well done,

912
00:39:53,520 --> 00:39:57,600
but the problem is the sambal,
or the mix, not cooked enough,

913
00:39:57,600 --> 00:39:58,840
so it's a bit dry.

914
00:39:58,840 --> 00:40:00,400
Petro.

915
00:40:01,440 --> 00:40:04,200
PETRO: I went Greek and Japan.

916
00:40:04,200 --> 00:40:06,080
I made a creamy skordalia

917
00:40:06,080 --> 00:40:09,680
with a miso butter.

918
00:40:09,680 --> 00:40:12,600
Holy mackerel that has
got some flavour going on,

919
00:40:12,600 --> 00:40:16,240
and you get Greece
and you get Japan.

920
00:40:16,240 --> 00:40:18,840
But the prawns
are inconsistently cooked.

921
00:40:19,960 --> 00:40:21,600
I could only eat
the tail of mine

922
00:40:21,600 --> 00:40:22,880
and, mate, you know me,

923
00:40:22,880 --> 00:40:24,760
sometimes if it's
still swimming, I'll eat it,

924
00:40:24,760 --> 00:40:26,480
and that, yeah...

925
00:40:26,480 --> 00:40:27,560
Grace.

926
00:40:27,560 --> 00:40:29,560
GRACE: Today,
I chose India and Italy.

927
00:40:29,560 --> 00:40:32,000
I've done rasam mussel soup

928
00:40:32,000 --> 00:40:35,120
with anchovy
and garlic pizzette.

929
00:40:35,120 --> 00:40:36,960
SOFIA: Mussels are cooked
really well,

930
00:40:36,960 --> 00:40:39,320
but, while I think you've made
two tasty dishes,

931
00:40:39,320 --> 00:40:41,000
I don't think
you've been successful

932
00:40:41,000 --> 00:40:42,840
in fusing them together
seamlessly.

933
00:40:42,840 --> 00:40:44,760
You're up next, Casper.

934
00:40:46,720 --> 00:40:48,080
Yeah, Casper!

935
00:40:49,400 --> 00:40:52,920
I'm really happy with
what I've been able to do,

936
00:40:52,920 --> 00:40:55,040
but seeing some of the other
people's fusion dishes

937
00:40:55,040 --> 00:40:58,640
not working, I'm getting
a little bit worried.

938
00:41:00,120 --> 00:41:02,280
Casper,
which countries did you pick?

939
00:41:02,280 --> 00:41:04,440
I picked Greece and Japan.

940
00:41:04,440 --> 00:41:07,680
And I've done tsukune dolmades.

941
00:41:07,680 --> 00:41:10,840
I've been to both Greece
and Japan multiple times

942
00:41:10,840 --> 00:41:13,320
and I have never come across
a Japanese dolmade.

943
00:41:13,320 --> 00:41:14,760
Yeah!
(BOTH LAUGH)

944
00:41:14,760 --> 00:41:16,560
I am looking forward
to tasting one.

945
00:41:38,160 --> 00:41:39,480
Um, Casper,

946
00:41:39,480 --> 00:41:42,640
I have a long list of things
that I love about this dish.

947
00:41:42,640 --> 00:41:47,040
Um, firstly, the conception
is very clever, very clever.

948
00:41:47,040 --> 00:41:50,760
Um, the fact that
you've gone Greece and Japan,

949
00:41:50,760 --> 00:41:53,360
I would never, ever,
ever try and, like,

950
00:41:53,360 --> 00:41:56,720
fuse those two together,
but it makes so much sense here.

951
00:41:56,720 --> 00:41:58,720
The filling was so juicy.

952
00:41:58,720 --> 00:42:00,280
Like, the chicken mince,

953
00:42:00,280 --> 00:42:01,440
you must have pounded

954
00:42:01,440 --> 00:42:02,920
some chicken skin
and chicken fat in there...

955
00:42:02,920 --> 00:42:04,160
Yeah.

956
00:42:04,160 --> 00:42:05,960
..because it is, like,
so, so juicy.

957
00:42:05,960 --> 00:42:09,000
It's heaving with flavour,
which I think is great.

958
00:42:09,000 --> 00:42:11,680
And I think you actually
got the balance spot-on.

959
00:42:11,680 --> 00:42:14,360
Well played, well played.
Thank you.

960
00:42:14,360 --> 00:42:17,200
That is a dolmade
through and through

961
00:42:17,200 --> 00:42:18,920
until you
put it in your mouth,

962
00:42:18,920 --> 00:42:21,280
and then it just takes you
straight to Japan.

963
00:42:21,280 --> 00:42:23,440
There's absolutely no question
about it,

964
00:42:23,440 --> 00:42:25,640
you actually exceeded
my expectations on this one.

965
00:42:25,640 --> 00:42:27,080
Yay.
Well done.

966
00:42:27,080 --> 00:42:28,080
Thank you.

967
00:42:29,480 --> 00:42:30,720
Oh!

968
00:42:32,800 --> 00:42:34,760
Next up, we'll go Luke.

969
00:42:39,240 --> 00:42:41,720
I've got no idea what to expect
from this tasting.

970
00:42:41,720 --> 00:42:43,760
The flavour combo
is pretty risky,

971
00:42:43,760 --> 00:42:45,960
and if those flavours
don't work seamlessly together,

972
00:42:45,960 --> 00:42:47,480
I'm in strife.

973
00:42:48,920 --> 00:42:50,240
I'm pretty nervous.

974
00:42:50,240 --> 00:42:52,160
Luke, this is what
we end up with

975
00:42:52,160 --> 00:42:53,960
when you set out
to create a dish

976
00:42:53,960 --> 00:42:56,320
that you can't even envisage.

977
00:42:56,320 --> 00:42:58,120
Yeah.
OK. What have we got?

978
00:42:58,120 --> 00:43:02,760
I had Spain and Australia.
Yep.

979
00:43:02,760 --> 00:43:05,840
And I did a strawberry gazpacho,
so the Spanish-inspired there.

980
00:43:05,840 --> 00:43:08,280
And then I paired it with,
like, Australian natives

981
00:43:08,280 --> 00:43:11,840
and a basil oil
and then, like, raw kingfish.

982
00:43:11,840 --> 00:43:13,680
Righto. Let's have a go.
I'm interested.

983
00:43:13,680 --> 00:43:15,680
You have my attention.

984
00:43:31,320 --> 00:43:34,120
Are you in love?
In love with my dish?

985
00:43:34,120 --> 00:43:35,200
Uh...

986
00:43:35,200 --> 00:43:36,680
Oh, not necessarily.

987
00:43:36,680 --> 00:43:39,880
There is a lot of
little hearts shape over there.

988
00:43:39,880 --> 00:43:42,560
Oh! Uh...
No, I wouldn't say yes.

989
00:43:42,560 --> 00:43:44,040
No?
No, I'm very single.

990
00:43:45,280 --> 00:43:47,720
I'm still working on eye contact
at the moment.

991
00:43:49,080 --> 00:43:50,680
Luke...

992
00:43:52,680 --> 00:43:53,920
..Luke...

993
00:43:56,400 --> 00:43:58,080
..Luke.

994
00:44:01,960 --> 00:44:03,200
The flavour...

995
00:44:04,720 --> 00:44:06,880
..I thought was fantastic.

996
00:44:06,880 --> 00:44:08,760
I don't know
if I'd change much about it.

997
00:44:08,760 --> 00:44:10,840
I thought it was beautiful

998
00:44:10,840 --> 00:44:13,280
in terms of the kind
of interplay

999
00:44:13,280 --> 00:44:14,680
of the strawberry
and the tomato,

1000
00:44:14,680 --> 00:44:17,040
and then combining that with
the Geraldton wax

1001
00:44:17,040 --> 00:44:19,800
to give
this kind of kaffir lime,

1002
00:44:19,800 --> 00:44:23,240
lemongrass acidity to it -
bloody genius.

1003
00:44:23,240 --> 00:44:25,720
Like, bloody genius!

1004
00:44:25,720 --> 00:44:28,760
I'm so proud
of how far you're coming

1005
00:44:28,760 --> 00:44:30,160
with tasting your food,

1006
00:44:30,160 --> 00:44:33,800
and your palate, it's gone,
like, through the roof

1007
00:44:33,800 --> 00:44:35,160
in a very short space of time

1008
00:44:35,160 --> 00:44:37,280
since you've been
in this kitchen.

1009
00:44:37,280 --> 00:44:38,720
Yeah, it's a really lovely dish.

1010
00:44:38,720 --> 00:44:41,520
Really refreshing,
really modern.

1011
00:44:41,520 --> 00:44:43,560
A very accomplished dish
for someone

1012
00:44:43,560 --> 00:44:46,240
who was just kind of flying
by the seat of his pants.

1013
00:44:46,240 --> 00:44:48,400
(LAUGHTER)

1014
00:44:48,400 --> 00:44:49,640
Well done, Luke.

1015
00:44:49,640 --> 00:44:52,400
(APPLAUSE)

1016
00:44:59,120 --> 00:45:01,000
OK, Lucy, please.

1017
00:45:02,160 --> 00:45:04,360
Go, Lucy!

1018
00:45:04,360 --> 00:45:06,160
LUCY: I'm not feeling
too confident

1019
00:45:06,160 --> 00:45:08,480
about serving my dish
to the judges.

1020
00:45:08,480 --> 00:45:10,000
My coffee crumb
didn't get on the plate,

1021
00:45:10,000 --> 00:45:12,440
and that crumb was so crucial

1022
00:45:12,440 --> 00:45:14,080
in providing

1023
00:45:14,080 --> 00:45:16,120
that strong coffee hit.

1024
00:45:17,440 --> 00:45:18,680
I'm definitely concerned.

1025
00:45:30,520 --> 00:45:32,440
Lucy, please tell us,

1026
00:45:32,440 --> 00:45:35,520
what are the two countries
that you've chosen?

1027
00:45:35,520 --> 00:45:37,840
I chose France and Vietnam.

1028
00:45:37,840 --> 00:45:40,800
I made a Vietnamese
iced coffee cruller

1029
00:45:40,800 --> 00:45:44,000
with condensed milk glaze
and a coffee cream.

1030
00:45:45,440 --> 00:45:47,160
OK, we're gonna taste.

1031
00:46:03,160 --> 00:46:04,960
OK, Lucy...

1032
00:46:06,240 --> 00:46:09,200
First, presentation - wonderful.

1033
00:46:09,200 --> 00:46:10,520
Thank you for that.

1034
00:46:10,520 --> 00:46:12,920
Nice and neat.

1035
00:46:12,920 --> 00:46:17,160
But in your dish is a no-go.

1036
00:46:18,760 --> 00:46:21,960
Your condensed milk,
I don't think there is enough.

1037
00:46:21,960 --> 00:46:24,520
Your coffee cream is weak.

1038
00:46:26,040 --> 00:46:27,640
I haven't tasted the nuts yet.

1039
00:46:32,240 --> 00:46:33,600
The nuts are raw.

1040
00:46:38,760 --> 00:46:41,320
SOFIA: I kind of wish
that in, like,

1041
00:46:41,320 --> 00:46:43,160
some crazy last-minute rush

1042
00:46:43,160 --> 00:46:46,360
you just drizzled condensed milk
all over the top of it,

1043
00:46:46,360 --> 00:46:48,040
because I think it would have
helped with the balance,

1044
00:46:48,040 --> 00:46:50,240
and it would have injected
that Vietnamese element

1045
00:46:50,240 --> 00:46:52,800
into your dish
that's so desperately missing,

1046
00:46:52,800 --> 00:46:54,360
unfortunately.

1047
00:46:54,360 --> 00:46:55,840
I think today
there's some people

1048
00:46:55,840 --> 00:46:57,720
that have missed on the brief,

1049
00:46:57,720 --> 00:47:01,040
some people have missed
on technique.

1050
00:47:01,040 --> 00:47:02,480
I am so sorry to say,

1051
00:47:02,480 --> 00:47:04,520
but I think unfortunately
you've missed on both

1052
00:47:04,520 --> 00:47:05,640
with this dish.

1053
00:47:07,040 --> 00:47:10,440
Oh, man. Shocked, I am. Shocked.

1054
00:47:10,440 --> 00:47:12,040
Yeah, thank you, guys.

1055
00:47:12,040 --> 00:47:13,400
Thanks, Lucy.
Thanks.

1056
00:47:15,040 --> 00:47:17,920
I've completely
messed up my execution,

1057
00:47:17,920 --> 00:47:20,880
and it's really hard
because I really don't want

1058
00:47:20,880 --> 00:47:22,480
to go into
the elimination tomorrow,

1059
00:47:22,480 --> 00:47:24,600
but it's not looking good
for me.

1060
00:47:27,080 --> 00:47:29,800
Today's challenge was all about
getting

1061
00:47:29,800 --> 00:47:33,840
those creative juices flowing
with an invention test.

1062
00:47:33,840 --> 00:47:36,920
Some of you got it so, so right.

1063
00:47:36,920 --> 00:47:38,680
Casper.

1064
00:47:40,320 --> 00:47:41,320
Dot.

1065
00:47:42,400 --> 00:47:43,520
Alyona.

1066
00:47:45,600 --> 00:47:47,840
All three of you smashed it.
Nice work.

1067
00:47:51,960 --> 00:47:53,680
A few of you struggled today.

1068
00:47:53,680 --> 00:47:57,760
If I call your name,
please step forward.

1069
00:47:57,760 --> 00:47:58,840
Jackie.

1070
00:48:02,600 --> 00:48:03,680
Lucy.

1071
00:48:07,120 --> 00:48:08,640
Vinnie.

1072
00:48:11,920 --> 00:48:13,160
And Miin.

1073
00:48:17,280 --> 00:48:19,960
Unfortunately, you
guys will all be cooking

1074
00:48:19,960 --> 00:48:21,440
in tomorrow's pressure test.

1075
00:48:22,680 --> 00:48:26,440
Jackie, you are wearing
an immunity pin,

1076
00:48:26,440 --> 00:48:29,600
so you've got
a lot to think about tonight.

1077
00:48:29,600 --> 00:48:32,600
All four of you,
go away, recharge,

1078
00:48:32,600 --> 00:48:35,880
and be ready to fight
to keep your position

1079
00:48:35,880 --> 00:48:38,240
in the competition tomorrow.

1080
00:48:38,240 --> 00:48:40,080
Au revoir, bonsoir.

1081
00:48:40,080 --> 00:48:41,520
OK, everybody.

1082
00:48:41,520 --> 00:48:43,160
VOICEOVER: Tomorrow night...

1083
00:48:43,160 --> 00:48:45,240
Please welcome Rosheen Kaul!

1084
00:48:45,240 --> 00:48:46,760
(CHEERING AND APPLAUSE)

1085
00:48:46,760 --> 00:48:50,560
..she's a force in fine dining.

1086
00:48:50,560 --> 00:48:52,760
VINNIE: It's pretty daunting.
Rosheen is very impressive.

1087
00:48:52,760 --> 00:48:54,920
Today, you'll be making my...

1088
00:48:57,240 --> 00:48:58,560
(ALL GASP)

1089
00:49:00,120 --> 00:49:01,280
..chou farci.

1090
00:49:02,360 --> 00:49:05,120
LUCY: Like, what even is this?

1091
00:49:05,120 --> 00:49:06,680
It doesn't look real.

1092
00:49:06,680 --> 00:49:09,520
But in a pressure test,

1093
00:49:09,520 --> 00:49:11,840
it's what's on the inside

1094
00:49:11,840 --> 00:49:13,040
that counts.

1095
00:49:13,040 --> 00:49:14,520
(ALL GASP)

1096
00:49:21,240 --> 00:49:23,240
Captions by Red Bee Media