1
00:00:21,720 --> 00:00:24,400
(CHEERING)

2
00:00:24,400 --> 00:00:26,040
Let's go, guys!

3
00:00:34,160 --> 00:00:35,959
I'm feeling really good -
immunity cook today.

4
00:00:35,959 --> 00:00:39,279
(CHEERING CONTINUES)

5
00:00:39,279 --> 00:00:42,239
I am absolutely so, so, so
pumped for this challenge today.

6
00:00:42,239 --> 00:00:44,319
I'm gonna pull out
all the stops.

7
00:00:44,319 --> 00:00:46,359
I'm, for once,
cooking for immunity

8
00:00:46,359 --> 00:00:48,959
where I can actually show off
as many crazy skills

9
00:00:48,959 --> 00:00:50,679
as I can pull out of the bag
today

10
00:00:50,679 --> 00:00:52,959
and bring something that's
absolutely spectacular.

11
00:00:52,959 --> 00:00:56,239
Good morning.
CONTESTANTS: Morning.

12
00:00:56,239 --> 00:00:59,480
I hope the four of you are ready
for today's immunity challenge,

13
00:00:59,480 --> 00:01:02,199
because you are in for
quite the treat.

14
00:01:02,199 --> 00:01:04,319
OK.

15
00:01:04,319 --> 00:01:05,600
To round out Nostalgia Week,

16
00:01:05,600 --> 00:01:07,520
we had to break out
the big guns..

17
00:01:09,320 --> 00:01:12,759
..and bring in someone
very special

18
00:01:12,759 --> 00:01:15,880
who is no stranger
to the MasterChef kitchen.

19
00:01:17,399 --> 00:01:21,479
She made her debut alongside me
as a contestant

20
00:01:21,479 --> 00:01:24,240
in the very first season
of MasterChef Australia.

21
00:01:24,240 --> 00:01:25,920
Julie?

22
00:01:27,120 --> 00:01:30,240
She's gone on to have
an incredible career.

23
00:01:30,240 --> 00:01:32,240
We're talking
multiple cookbooks...

24
00:01:33,680 --> 00:01:37,360
..and a show that's
in its 16th season.

25
00:01:37,360 --> 00:01:38,520
Whoa!

26
00:01:38,520 --> 00:01:41,360
Please welcome the one,

27
00:01:41,360 --> 00:01:42,960
the only...

28
00:01:44,560 --> 00:01:46,680
..MasterChef alumni...

29
00:01:46,680 --> 00:01:49,800
..Justine Schofield!

30
00:01:49,800 --> 00:01:53,360
(CHEERING AND APPLAUSE)

31
00:02:00,080 --> 00:02:02,520
This is so cool.
What's in the box?

32
00:02:03,840 --> 00:02:06,600
I remember watching her
on season one

33
00:02:06,600 --> 00:02:07,720
and I loved her!

34
00:02:07,720 --> 00:02:09,960
Bienvenue.

35
00:02:09,960 --> 00:02:12,800
CASPER: Super excited to have
Justine in the kitchen today.

36
00:02:12,800 --> 00:02:14,800
She's an absolute legend.

37
00:02:14,800 --> 00:02:17,720
Justine!
Come here!

38
00:02:17,720 --> 00:02:20,120
Seeing the career that Justine's
built from being on MasterChef

39
00:02:20,120 --> 00:02:21,240
is pretty inspirational.

40
00:02:21,240 --> 00:02:23,880
She's had heaps of cookbooks
and her TV show,

41
00:02:23,880 --> 00:02:25,200
and that really inspires

42
00:02:25,200 --> 00:02:27,119
and pushes me
to do the same thing.

43
00:02:27,119 --> 00:02:28,480
Hi, guys!

44
00:02:28,480 --> 00:02:30,239
Oh, I've got goose bumps!
I know!

45
00:02:32,719 --> 00:02:34,519
The place hasn't changed at all.

46
00:02:36,480 --> 00:02:39,399
Justine. Welcome back
to the MasterChef kitchen.

47
00:02:39,399 --> 00:02:41,399
How long has it been
since you've been here?

48
00:02:41,399 --> 00:02:45,079
I think it's been 11 years
as a guest,

49
00:02:45,079 --> 00:02:46,920
so, competitively, 18 years.

50
00:02:46,920 --> 00:02:47,920
A long time ago.

51
00:02:47,920 --> 00:02:49,679
Still get the buzz, though.

52
00:02:49,679 --> 00:02:51,719
Yeah, yeah.
Good to be on this side, though.

53
00:02:53,079 --> 00:02:54,320
18 years.

54
00:02:55,480 --> 00:02:57,760
Luke, you were one years old.

55
00:02:57,760 --> 00:02:59,519
Wow.

56
00:03:01,200 --> 00:03:03,600
You know, a lot happened
in this place for you.

57
00:03:03,600 --> 00:03:06,920
Absolutely. I mean,
it changed my life.

58
00:03:06,920 --> 00:03:08,519
I'm getting emotional
just thinking about it,

59
00:03:08,519 --> 00:03:10,839
but it was just
such a beautiful place.

60
00:03:10,839 --> 00:03:12,559
It changed my career.

61
00:03:12,559 --> 00:03:16,719
And, above all, it was learning
the art of cooking

62
00:03:16,719 --> 00:03:18,599
in an intense way.

63
00:03:18,599 --> 00:03:21,439
I have to say, I learned
so much from watching you

64
00:03:21,439 --> 00:03:22,679
and talking to you, Juzzy,

65
00:03:22,679 --> 00:03:25,040
and so much of my, like,
basic French technique

66
00:03:25,040 --> 00:03:26,440
I learnt from you.

67
00:03:26,440 --> 00:03:27,880
So I really, really appreciate
that.

68
00:03:29,480 --> 00:03:32,280
Justine,
was Poh afraid to you?

69
00:03:32,280 --> 00:03:35,400
Oh. Was she?

70
00:03:35,400 --> 00:03:36,440
We were like this! No.

71
00:03:38,480 --> 00:03:40,880
I bet you guys are dying to know

72
00:03:40,880 --> 00:03:42,519
what's in this box
Justine brought in.

73
00:03:42,519 --> 00:03:44,760
Yeah.
Just a little bit.

74
00:03:44,760 --> 00:03:46,760
Yesterday, you worked together
as a team

75
00:03:46,760 --> 00:03:47,840
to create the dish of the day.

76
00:03:49,280 --> 00:03:51,080
Now it's everyone for themselves

77
00:03:51,080 --> 00:03:54,400
because you are going into
battle

78
00:03:54,400 --> 00:03:55,840
for what's in there.

79
00:03:58,800 --> 00:04:01,120
Come in for a closer look.
Oh, fun.

80
00:04:03,040 --> 00:04:07,079
Today, you're playing for...

81
00:04:14,920 --> 00:04:17,120
..an immunity pin!

82
00:04:19,120 --> 00:04:21,880
(CHEERING)

83
00:04:25,920 --> 00:04:29,960
An immunity pin. It's so shiny.

84
00:04:29,960 --> 00:04:31,720
I like shiny.

85
00:04:31,720 --> 00:04:33,920
I definitely want
this immunity pin.

86
00:04:33,920 --> 00:04:35,880
I'd love the safety net
it gives.

87
00:04:35,880 --> 00:04:39,000
All this week, we've been
celebrating nostalgic food.

88
00:04:40,560 --> 00:04:42,920
Juzz, what type of food is
nostalgic for you?

89
00:04:42,920 --> 00:04:46,040
Well, having a French mum,
Francoise,

90
00:04:46,040 --> 00:04:50,280
French food is life for us.

91
00:04:50,280 --> 00:04:54,760
And nostalgic food for me is,
you know,

92
00:04:54,760 --> 00:04:58,440
a pot-au-feu cooking on
the stove for hours and hours,

93
00:04:58,440 --> 00:05:01,080
something braising in the oven,

94
00:05:01,080 --> 00:05:03,360
um, an emulsified sauce

95
00:05:03,360 --> 00:05:06,800
and the waft of tarragon
in my mum's kitchen.

96
00:05:06,800 --> 00:05:07,960
Oh!

97
00:05:09,000 --> 00:05:13,040
It reminds me of my mother
with her long pearl necklace

98
00:05:13,040 --> 00:05:15,800
just whisking
over the stove top.

99
00:05:15,800 --> 00:05:17,040
And I know all of us here

100
00:05:17,040 --> 00:05:20,160
probably have exactly the same
memories in our own way.

101
00:05:20,160 --> 00:05:21,520
Oh.

102
00:05:21,520 --> 00:05:24,400
Ooh-la-la! Incredible.
C'est incroyable.

103
00:05:24,400 --> 00:05:26,680
Aw, Jean-Christophe.

104
00:05:27,760 --> 00:05:32,600
So today you will be
cooking something very dear

105
00:05:32,600 --> 00:05:36,200
to Justine,
and, of course, myself.

106
00:05:39,560 --> 00:05:42,680
Classic French cuisine!

107
00:05:42,680 --> 00:05:44,680
(CHEERING AND APPLAUSE)

108
00:05:44,680 --> 00:05:46,840
Bon appetit!

109
00:05:51,520 --> 00:05:53,120
Yep. (LAUGHS)

110
00:05:54,200 --> 00:05:56,760
French cuisine is not my fave.

111
00:05:56,760 --> 00:06:01,240
But, you know, there's a lot
of really good French techniques

112
00:06:01,240 --> 00:06:02,760
and French classics out there

113
00:06:02,760 --> 00:06:05,480
that are loved by
basically everyone,

114
00:06:05,480 --> 00:06:07,160
but I'm not well versed in them.

115
00:06:07,160 --> 00:06:13,200
OK, guys,
you will have 75 minutes

116
00:06:13,200 --> 00:06:18,240
to create
a classic French dish.

117
00:06:19,920 --> 00:06:22,920
The pantry
and the garden are open.

118
00:06:24,160 --> 00:06:28,040
People, please, don't hold back.

119
00:06:28,040 --> 00:06:30,360
Oui, oui, ou non, non.

120
00:06:31,960 --> 00:06:34,400
We want to be blown away

121
00:06:34,400 --> 00:06:37,720
because the best dish today

122
00:06:37,720 --> 00:06:40,480
will win this immunity pin.

123
00:06:41,960 --> 00:06:45,960
We are expecting
some epic food today,

124
00:06:45,960 --> 00:06:49,000
but we won't be here
to see you make it.

125
00:06:50,680 --> 00:06:52,720
That's crazy!

126
00:06:52,720 --> 00:06:54,400
That's right.

127
00:06:54,400 --> 00:06:57,680
We won't watch a single minute
of your cook today.

128
00:06:57,680 --> 00:07:00,320
Oh, wow.

129
00:07:00,320 --> 00:07:02,840
Because we are tasting
your dishes blind.

130
00:07:02,840 --> 00:07:04,120
That's so fun.

131
00:07:05,520 --> 00:07:08,720
So we won't know
who has cooked what.

132
00:07:08,720 --> 00:07:11,240
We're gonna leave the kitchen
and kick up our feet.

133
00:07:12,600 --> 00:07:14,480
The first time we see
your dishes

134
00:07:14,480 --> 00:07:16,320
will be when it's time to taste.

135
00:07:16,320 --> 00:07:18,600
Oh, my gosh.
Right-o, Justine.

136
00:07:18,600 --> 00:07:20,640
They are all yours.

137
00:07:20,640 --> 00:07:22,120
Thank you.
See you later!

138
00:07:22,120 --> 00:07:23,680
Come to me, my pretties!

139
00:07:23,680 --> 00:07:25,160
SOFIA: Miss you already.
Good luck!

140
00:07:31,600 --> 00:07:33,800
Are we ready?
CONTESTANTS: Yeah.

141
00:07:33,800 --> 00:07:37,320
Good.
Because your time starts now.

142
00:07:37,320 --> 00:07:39,640
(CHEERING)

143
00:07:44,400 --> 00:07:46,520
Let's go, boys!

144
00:07:51,960 --> 00:07:54,680
JUSTINE: Wow. Look at
this stuff. Incredible.

145
00:07:54,680 --> 00:07:56,840
It's way more
than what we ever had.

146
00:07:59,080 --> 00:08:00,720
You guys have it easy!

147
00:08:00,720 --> 00:08:02,600
You should be making
three courses for us.

148
00:08:02,600 --> 00:08:05,080
Um... Celery. Where are we?

149
00:08:05,080 --> 00:08:07,720
There's absolutely pressure

150
00:08:07,720 --> 00:08:10,880
when you cook French cuisine
for Jean-Christophe.

151
00:08:10,880 --> 00:08:13,400
So I'm gonna have to really,
really impress him

152
00:08:13,400 --> 00:08:14,800
with this dish.

153
00:08:14,800 --> 00:08:16,560
And when I think French,

154
00:08:16,560 --> 00:08:19,280
I think it needs to be
crazy fancy.

155
00:08:19,280 --> 00:08:21,760
Oh, lobster.

156
00:08:21,760 --> 00:08:23,840
Yes, I love lobster!
Do you know what else I'll grab?

157
00:08:23,840 --> 00:08:25,840
Some caviar, just why not?
Why not?

158
00:08:25,840 --> 00:08:27,800
So I'm gonna make
a lobster bisque.

159
00:08:27,800 --> 00:08:29,880
The risk with the bisque is
that there's not going to be

160
00:08:29,880 --> 00:08:32,480
enough time today to get
the full body that I want.

161
00:08:32,480 --> 00:08:34,240
Woo!

162
00:08:34,240 --> 00:08:36,280
EMILY: Let's go, Jack!

163
00:08:36,280 --> 00:08:38,720
But the immunity pin is
a massive deal.

164
00:08:38,720 --> 00:08:40,600
Bisque, Jack?

165
00:08:40,600 --> 00:08:41,840
Lobster bisque.

166
00:08:41,840 --> 00:08:44,480
So today is the day
to take a risk.

167
00:08:44,480 --> 00:08:46,040
So I'm going to give it
everything I've got.

168
00:08:46,040 --> 00:08:47,200
Come on, Jack.

169
00:08:47,200 --> 00:08:49,680
Oh, the French butter went.
I was going to use that.

170
00:08:49,680 --> 00:08:51,320
Oh, there's more French butter.

171
00:08:51,320 --> 00:08:53,280
Yes, that one's
a really good one.

172
00:08:53,280 --> 00:08:54,960
Yeah. Classic French cuisine.

173
00:08:54,960 --> 00:08:56,600
What do I need?

174
00:08:57,920 --> 00:09:00,320
Definitely have used quite
a lot of French techniques,

175
00:09:00,320 --> 00:09:03,880
but I don't do a lot
of classic French cooking -

176
00:09:03,880 --> 00:09:05,760
probably more in my dessert

177
00:09:05,760 --> 00:09:07,880
where I definitely have
more strengths,

178
00:09:07,880 --> 00:09:10,960
not so much in my savoury,
not classics, no.

179
00:09:10,960 --> 00:09:12,320
Yeah.

180
00:09:12,320 --> 00:09:14,600
Yeah, Hannah!
(CHEERING)

181
00:09:17,440 --> 00:09:20,920
I'm not falling back on
my super safety net of dessert.

182
00:09:20,920 --> 00:09:21,960
Let's do this.

183
00:09:21,960 --> 00:09:23,920
Because I think the judges are
gonna have fun

184
00:09:23,920 --> 00:09:26,000
trying to pick
who's cooked what.

185
00:09:26,000 --> 00:09:28,440
So I'm kind of hoping it throws
them off a little bit.

186
00:09:28,440 --> 00:09:31,080
Beautiful, Hannah.
Go, Hannah!

187
00:09:31,080 --> 00:09:33,880
Watch out, boys,
I'm coming for you.

188
00:09:33,880 --> 00:09:36,160
Um, today, I'm going to cook
duck a l'orange.

189
00:09:36,160 --> 00:09:37,920
I don't think you can get
much more French

190
00:09:37,920 --> 00:09:40,320
than duck a l'orange.

191
00:09:40,320 --> 00:09:42,000
I've never made this before,

192
00:09:42,000 --> 00:09:46,120
but I'm not here to just sit
in my comfort zone.

193
00:09:46,120 --> 00:09:48,320
And I think whenever I've got
a white apron on,

194
00:09:48,320 --> 00:09:49,680
I'm just going to push it.

195
00:09:49,680 --> 00:09:52,680
Other elements I've got are
fondant potatoes,

196
00:09:52,680 --> 00:09:53,920
green beans on the side.

197
00:09:53,920 --> 00:09:56,280
I have to nail the cook
on the duck. That's like...

198
00:09:56,280 --> 00:09:59,960
Obviously no-one wants
a brown duck breast to eat.

199
00:09:59,960 --> 00:10:01,960
I have to nail
that beautiful sauce.

200
00:10:01,960 --> 00:10:04,200
I think really, today,
the hero is

201
00:10:04,200 --> 00:10:05,840
that sauce a l'orange, you know?

202
00:10:05,840 --> 00:10:07,720
So today's the day.

203
00:10:07,720 --> 00:10:09,760
Bring on the duck a l'orange.

204
00:10:09,760 --> 00:10:11,760
I can do this. I can do this.

205
00:10:21,840 --> 00:10:23,720
All I see is literally,

206
00:10:23,720 --> 00:10:27,040
carrot, celery and onion today,
eh?

207
00:10:27,040 --> 00:10:28,520
Yeah, classic French.

208
00:10:31,000 --> 00:10:34,560
I'm super excited to be cooking
French cuisine.

209
00:10:34,560 --> 00:10:36,640
One of my housemates was French.

210
00:10:36,640 --> 00:10:38,400
I lived with her
for a bit over two years,

211
00:10:38,400 --> 00:10:40,920
so I'm not unfamiliar with,
you know,

212
00:10:40,920 --> 00:10:43,480
those French nostalgicky
kind of dishes.

213
00:10:43,480 --> 00:10:46,440
So, today, I'm doing
a roast chicken

214
00:10:46,440 --> 00:10:48,040
and baked potato.

215
00:10:48,040 --> 00:10:51,800
So poulet roti
and then pommes boulangeres.

216
00:10:51,800 --> 00:10:54,120
I'm also gonna do
some braised leek as well.

217
00:10:55,280 --> 00:10:58,920
The inspiration for my dish
comes from knowing that,

218
00:10:58,920 --> 00:11:01,360
you know, there's a big, like,
tradition in France on a Sunday

219
00:11:01,360 --> 00:11:03,560
to have that roast chook
in the middle of the table,

220
00:11:03,560 --> 00:11:05,120
sort of like
a long Sunday lunch.

221
00:11:05,120 --> 00:11:08,120
So that's what I really want to
do and invoke that nostalgia,

222
00:11:08,120 --> 00:11:10,080
hopefully, for Jean-Christophe
and Justine.

223
00:11:10,080 --> 00:11:11,840
I'm sure that's something
they had growing up.

224
00:11:11,840 --> 00:11:15,120
Um, I can do a roast chicken
in about 45, I reckon,

225
00:11:15,120 --> 00:11:16,760
especially with
the spatchcocking method.

226
00:11:16,760 --> 00:11:18,800
But I'm going to be
pushing pretty hard for,

227
00:11:18,800 --> 00:11:21,520
I think, getting this baked
potato thing done in time.

228
00:11:22,840 --> 00:11:24,080
I'm gonna cook
the pommes boulangeres

229
00:11:24,080 --> 00:11:25,800
pretty much as a bit of a flex,

230
00:11:25,800 --> 00:11:27,120
because it is quite
a technical dish.

231
00:11:27,120 --> 00:11:29,080
And if I can nail it
in the 75 minutes,

232
00:11:29,080 --> 00:11:31,560
it gives me a really good shot
at winning that immunity.

233
00:11:31,560 --> 00:11:34,280
Pommes boulangeres is
a classic French side dish

234
00:11:34,280 --> 00:11:38,560
with layers of caramelised onion
and potato.

235
00:11:38,560 --> 00:11:41,000
Pour in some stock
and truckloads of butter.

236
00:11:42,920 --> 00:11:45,080
Butter everywhere!

237
00:11:45,080 --> 00:11:47,080
And as the stock reduces down,

238
00:11:47,080 --> 00:11:49,000
the potatoes start to crisp up.

239
00:11:49,000 --> 00:11:50,760
You want that crispy top

240
00:11:50,760 --> 00:11:53,800
and then underneath you want
a really nice caramelised onion.

241
00:11:54,760 --> 00:11:57,000
I hope it's enough to impress
the judges today

242
00:11:57,000 --> 00:11:58,200
for the immunity pin.

243
00:11:58,200 --> 00:11:59,200
You know, with four people,

244
00:11:59,200 --> 00:12:01,040
the odds of winning the immunity
pin are pretty good.

245
00:12:01,040 --> 00:12:02,600
So, yeah, I'm feeling
pretty confident.

246
00:12:02,600 --> 00:12:04,360
ALYONA: Come on, Casper,
let's go.

247
00:12:05,480 --> 00:12:08,760
He's like cooking at home,
you know? He's just like...

248
00:12:08,760 --> 00:12:10,560
This is another day
in the office for Casper.

249
00:12:10,560 --> 00:12:12,520


250
00:12:12,520 --> 00:12:14,840
He's like,
"Maybe, maybe that one."

251
00:12:16,840 --> 00:12:19,080
(CHEERING)
Oh, that's a lot!

252
00:12:24,200 --> 00:12:26,080
Today is a bit different for me

253
00:12:26,080 --> 00:12:27,800
because I don't normally
cook French food.

254
00:12:27,800 --> 00:12:29,960
French cooking is
very, very technical,

255
00:12:29,960 --> 00:12:32,080
very classical,
lots of technique.

256
00:12:32,080 --> 00:12:34,160
So it's a bit out of
my comfort zone.

257
00:12:34,160 --> 00:12:37,360
Today, I'm cooking against
some very, very talented cooks

258
00:12:37,360 --> 00:12:41,280
who have had their dishes been
top dishes multiple times.

259
00:12:41,280 --> 00:12:44,520
I've been in basically
every elimination challenge.

260
00:12:44,520 --> 00:12:46,680
So winning an immunity pin
today,

261
00:12:46,680 --> 00:12:48,680
it would be everything to me.

262
00:12:48,680 --> 00:12:51,640
Let's go with my egg
and my salt.

263
00:12:51,640 --> 00:12:54,040
And basically every single
lesson that I've learned

264
00:12:54,040 --> 00:12:56,640
in the MasterChef kitchen
is running through my head.

265
00:12:56,640 --> 00:12:58,400
That pressure test,
when I learned how to make

266
00:12:58,400 --> 00:13:00,720
this shortcrust pastry
really quickly,

267
00:13:00,720 --> 00:13:02,480
and all these eliminations

268
00:13:02,480 --> 00:13:05,800
where ideas that I've had
haven't really come to fruition,

269
00:13:05,800 --> 00:13:09,840
but I've practised
and refined these techniques.

270
00:13:09,840 --> 00:13:11,200
I want to come up
with something that's

271
00:13:11,200 --> 00:13:12,440
so crazy and out there,

272
00:13:12,440 --> 00:13:14,680
and almost impossible to do
in 75 minutes,

273
00:13:14,680 --> 00:13:17,520
to really show myself and
the judges that I belong here.

274
00:13:19,160 --> 00:13:22,040
Vinnie, how are you?
Good, good. How are you?

275
00:13:22,040 --> 00:13:24,520
Good. Oh, what's a French dish

276
00:13:24,520 --> 00:13:26,800
without echalottes
or French shallots, right?

277
00:13:26,800 --> 00:13:28,120
Yes. Exactly right,
exactly right.

278
00:13:28,120 --> 00:13:29,200
What are you cooking?

279
00:13:29,200 --> 00:13:32,600
Today, I'm going to be making
some pate en croute,

280
00:13:32,600 --> 00:13:35,160
which is basically like
a terrine.

281
00:13:35,160 --> 00:13:38,520
So, some pork, um,
some chicken liver as well

282
00:13:38,520 --> 00:13:42,240
that's been mixed up
and cooked inside of a pastry.

283
00:13:42,240 --> 00:13:43,720
So I need to make the jelly

284
00:13:43,720 --> 00:13:45,800
that goes on top of the terrine
to set.

285
00:13:45,800 --> 00:13:48,640
And I also need to make
my mustard and my salad

286
00:13:48,640 --> 00:13:50,240
to go alongside it.

287
00:13:50,240 --> 00:13:51,440
Mm. Stunning.

288
00:13:51,440 --> 00:13:55,920
That is a really complicated
dish to make right.

289
00:13:55,920 --> 00:13:57,680
It is, it is, it is.

290
00:13:57,680 --> 00:14:00,000
You've done this before?
Yeah, but not very good.

291
00:14:01,400 --> 00:14:03,280
What type of pastry
are you using?

292
00:14:03,280 --> 00:14:04,680
Are you making it
from scratch...?

293
00:14:04,680 --> 00:14:05,920
Making it from scratch.

294
00:14:05,920 --> 00:14:07,680
You're making it from scratch
on top of it?

295
00:14:07,680 --> 00:14:09,200
Yeah, yeah.
OK.

296
00:14:09,200 --> 00:14:10,960
You're making one of
the most complicated dishes.

297
00:14:10,960 --> 00:14:12,480
Not to scare you or anything!
(LAUGHS)

298
00:14:12,480 --> 00:14:14,200
But if you nail this,

299
00:14:14,200 --> 00:14:15,920
well, there's a big reward
for you.

300
00:14:15,920 --> 00:14:17,040
Yeah.

301
00:14:17,040 --> 00:14:19,720
I can't wait to see how this
turns out in 75 minutes.

302
00:14:26,440 --> 00:14:28,680
But you're making one of
the most complicated dishes.

303
00:14:28,680 --> 00:14:30,520
Not to scare you or anything!
(LAUGHS)

304
00:14:30,520 --> 00:14:33,840
But if you nail this, well,
there's a big reward for you.

305
00:14:33,840 --> 00:14:35,960
Yes.
And you will totally deserve it.

306
00:14:35,960 --> 00:14:37,000
Yeah.

307
00:14:37,000 --> 00:14:39,200
I can't wait to see how this
turns out in 75 minutes.

308
00:14:39,200 --> 00:14:40,280
Thank you.

309
00:14:42,520 --> 00:14:45,240
This dish has a lot of steps.

310
00:14:45,240 --> 00:14:47,600
It's very, very heavily
on French technique.

311
00:14:48,920 --> 00:14:51,040
I need to make sure that my meat
is mixed

312
00:14:51,040 --> 00:14:52,600
and emulsified correctly.

313
00:14:52,600 --> 00:14:55,880
Then I need to make my pastry
for my pate en croute.

314
00:14:55,880 --> 00:14:58,000
I need to fill it
and layer it properly

315
00:14:58,000 --> 00:14:59,760
so that you get that
really nice marbling effect.

316
00:14:59,760 --> 00:15:00,960
And then I need to cook it

317
00:15:00,960 --> 00:15:02,560
and bake it in the oven
with enough time

318
00:15:02,560 --> 00:15:04,520
to let it rest and cool,

319
00:15:04,520 --> 00:15:07,040
so I can pour in this jelly
and fill all the cracks.

320
00:15:07,040 --> 00:15:09,920
Oh, man, that isn't going
to be done.

321
00:15:09,920 --> 00:15:12,120
In France, they have chefs

322
00:15:12,120 --> 00:15:14,640
dedicated just to making
this.

323
00:15:14,640 --> 00:15:17,200
So this is going to be so hard
to get right.

324
00:15:20,800 --> 00:15:22,920
What would you make?
Uh, I would make...

325
00:15:22,920 --> 00:15:25,320
Would you make a tower
of croquembouche?

326
00:15:25,320 --> 00:15:26,640
I think I would.
Yeah.

327
00:15:26,640 --> 00:15:28,120
Because there's no point in...

328
00:15:28,120 --> 00:15:29,960
Because that's the most hectic
thing you could do.

329
00:15:31,680 --> 00:15:34,760
Remember what you're
playing for - an immunity pin.

330
00:15:34,760 --> 00:15:37,560
You've got 45 minutes to go.

331
00:15:37,560 --> 00:15:39,720
(CHEERING)

332
00:15:39,720 --> 00:15:41,160
45 to go!

333
00:15:52,520 --> 00:15:55,640
Ooh. He got the sous vide out.

334
00:15:57,200 --> 00:15:58,800
This is the best part, right?

335
00:15:58,800 --> 00:16:01,040
Just relax and learn off
the others

336
00:16:01,040 --> 00:16:03,480
and say, "I wouldn't do that.
I would do that."

337
00:16:03,480 --> 00:16:05,040
It smells so good.

338
00:16:05,040 --> 00:16:06,720
I know it smells good,
doesn't it?

339
00:16:08,160 --> 00:16:10,560
Looking good, Jack. Come on.

340
00:16:10,560 --> 00:16:12,280
Keep pumping flavour into there.

341
00:16:14,360 --> 00:16:17,160
When I think French cuisine,
I think pretty fancy.

342
00:16:17,160 --> 00:16:20,760
So I am doing a lobster bisque.

343
00:16:20,760 --> 00:16:23,320
At the moment, I've got the
lobster tail in the sous vide,

344
00:16:23,320 --> 00:16:26,400
got the bisque on, getting all
that beautiful bisquey goodness

345
00:16:26,400 --> 00:16:27,600
that's coming through there

346
00:16:27,600 --> 00:16:29,280
from the lobster shells,
the mirepoix.

347
00:16:29,280 --> 00:16:32,000
I hope there's gonna be
enough flavour and time

348
00:16:32,000 --> 00:16:33,760
to reduce this as well
with some cream

349
00:16:33,760 --> 00:16:35,440
towards the end of the cook.

350
00:16:35,440 --> 00:16:38,680
A very well known French
technique is a bisque.

351
00:16:39,960 --> 00:16:43,080
You've got to get the shells
nice and caramelised.

352
00:16:43,080 --> 00:16:46,160
The more time that that's
spending bubbling away,

353
00:16:46,160 --> 00:16:48,240
the more flavour is going
to be extracted

354
00:16:48,240 --> 00:16:50,280
from those shells and the more
body it's going to have.

355
00:16:50,280 --> 00:16:53,520
Nice, Jack.
Keep pushing. You got it.

356
00:16:53,520 --> 00:16:55,360
What do you think?

357
00:16:55,360 --> 00:16:57,320
Do you think Jack's going
to nail this?

358
00:16:57,320 --> 00:16:59,040
I think, hopefully, today.

359
00:17:00,040 --> 00:17:03,040
So I want to increase
that temperature to a bit of

360
00:17:03,040 --> 00:17:04,400
a higher heat

361
00:17:04,400 --> 00:17:06,800
rather than a low simmer
as long as possible.

362
00:17:06,800 --> 00:17:08,880
This ensures it enhances
the flavour

363
00:17:08,880 --> 00:17:10,040
in a short amount of time.

364
00:17:11,560 --> 00:17:13,040
Um, it's a waiting game.

365
00:17:13,040 --> 00:17:14,760
It's a lot of nurturing,
a lot of love going on

366
00:17:14,760 --> 00:17:16,720
to get the maximum flavour
out of it.

367
00:17:16,720 --> 00:17:18,080
So that's kind of
what I'm doing today.

368
00:17:18,080 --> 00:17:20,080
I hope that it's gonna be
enough.

369
00:17:20,080 --> 00:17:22,240
He's quite calm, though, so...

370
00:17:22,240 --> 00:17:23,800
I think he's quite calm
all the time.

371
00:17:23,800 --> 00:17:25,320
Is he?
Yeah, so...

372
00:17:25,320 --> 00:17:26,600
That's a good thing.
Hard to judge.

373
00:17:26,600 --> 00:17:28,280
It's good to be calm
in the kitchen, right?

374
00:17:28,280 --> 00:17:30,280
The one who's usually not calm
is Vinnie.

375
00:17:30,280 --> 00:17:31,760
He just goes crazy.
Oh, Vinnie.

376
00:17:31,760 --> 00:17:34,640
Vinnie and his terrine.
Yeah.

377
00:17:34,640 --> 00:17:37,200
ALYONA: Duck a l'oran...
a l'orange.

378
00:17:37,200 --> 00:17:38,440
Duck a l'orange.

379
00:17:38,440 --> 00:17:41,560
(ALYONA AND AARON IMITATE
FRENCH VOCALISATION)

380
00:17:41,560 --> 00:17:43,720
Duck a l'orange.
Beautiful, Hannah.

381
00:17:43,720 --> 00:17:46,560
How's it tasting?
I haven't tasted the stock yet.

382
00:17:48,840 --> 00:17:51,920
Delicious!
Just say it's good.

383
00:17:51,920 --> 00:17:53,880
It's good.
Yeah. Great.

384
00:17:53,880 --> 00:17:55,480
Of course it's good.

385
00:17:55,480 --> 00:17:58,320
I'm feeling good about
my duck a l'orange.

386
00:17:58,320 --> 00:18:00,480
Fondant potatoes are
in the oven.

387
00:18:00,480 --> 00:18:03,200
And right now I've got
my duck stock on.

388
00:18:03,200 --> 00:18:05,760
Then I'm going to start working
on getting that duck cooked.

389
00:18:05,760 --> 00:18:08,720
And then I can focus on
my sauce.

390
00:18:10,440 --> 00:18:12,400
Today, I'm going to use
a duck breast

391
00:18:12,400 --> 00:18:15,160
because it's the best way
to do it in 75 minutes.

392
00:18:15,160 --> 00:18:18,000
I have not cooked duck
before in this kitchen,

393
00:18:18,000 --> 00:18:19,520
but I have cooked duck before,
though.

394
00:18:19,520 --> 00:18:21,960
I'm not that crazy!

395
00:18:21,960 --> 00:18:25,520
Obviously no-one wants
a brown duck breast to eat.

396
00:18:25,520 --> 00:18:27,160
The most important thing
to get right on this duck

397
00:18:27,160 --> 00:18:29,560
is rendering the fat on top of
this duck

398
00:18:29,560 --> 00:18:31,600
and be blushing pink
in the middle.

399
00:18:33,560 --> 00:18:35,840
If you don't, it becomes chewy
and it's horrible.

400
00:18:35,840 --> 00:18:38,240
And nobody wants chewy,
horrible duck.

401
00:18:38,240 --> 00:18:41,520
If I had 75 minutes, I would
actually do a duck a l'orange.

402
00:18:41,520 --> 00:18:45,960
I've actually done that before
and I think I won it.

403
00:18:45,960 --> 00:18:47,880
Really?
Yes.

404
00:18:47,880 --> 00:18:49,600
Hopefully my duck will cook
perfectly.

405
00:18:49,600 --> 00:18:50,920
I can get that off to rest it,

406
00:18:50,920 --> 00:18:52,720
and then I can really spend
some time

407
00:18:52,720 --> 00:18:53,840
working on this sauce.

408
00:18:57,440 --> 00:18:59,840
VINNIE: I think Justine's fair
to be worried

409
00:18:59,840 --> 00:19:01,400
that I'm cooking
a pate en croute,

410
00:19:01,400 --> 00:19:05,240
a dish that I've only made once
that wasn't very good.

411
00:19:05,240 --> 00:19:07,640
But definitely putting
a lot of faith

412
00:19:07,640 --> 00:19:10,440
and trust into my intuition
and my techniques

413
00:19:10,440 --> 00:19:12,600
from everything that
I've learned so far in cooking

414
00:19:12,600 --> 00:19:14,320
and everything that I've learned
in this competition.

415
00:19:17,560 --> 00:19:19,040
I really need to get my terrine

416
00:19:19,040 --> 00:19:20,840
into the oven
as quick as possible,

417
00:19:20,840 --> 00:19:22,920
because that's the thing that's
going to take me the longest.

418
00:19:22,920 --> 00:19:24,840
But I want to make sure that,
also,

419
00:19:24,840 --> 00:19:26,120
I've got enough flavour in this

420
00:19:26,120 --> 00:19:28,320
because once it goes into
the oven and I've packed it in,

421
00:19:28,320 --> 00:19:30,080
I can't really do much more
to it.

422
00:19:31,560 --> 00:19:34,160
So, for my filling,
I've pulsed all my meat

423
00:19:34,160 --> 00:19:35,640
to the right texture,

424
00:19:35,640 --> 00:19:38,520
and now I'm adding in all my
additional flavouring elements.

425
00:19:38,520 --> 00:19:40,000
So I've got my shallots,

426
00:19:40,000 --> 00:19:41,680
my garlic,
my cognac reduced down.

427
00:19:41,680 --> 00:19:43,360
I'm gonna season my meat
with that.

428
00:19:43,360 --> 00:19:44,840
Then I'm adding my allspice.

429
00:19:44,840 --> 00:19:46,160
I'm adding my nutmeg,

430
00:19:46,160 --> 00:19:47,280
I'm adding my prunes in there,

431
00:19:47,280 --> 00:19:49,800
which will go really,
really well with the pork,

432
00:19:49,800 --> 00:19:51,240
and the pistachios,

433
00:19:51,240 --> 00:19:53,640
which will add a nice bit of
crunch as well.

434
00:19:53,640 --> 00:19:56,560
I want it to be like a mosaic
almost,

435
00:19:56,560 --> 00:19:59,520
like all dotted with different
textures and different colours,

436
00:19:59,520 --> 00:20:01,520
and everything stays together
in a slice.

437
00:20:02,880 --> 00:20:04,680
The fillings
are looking really good.

438
00:20:04,680 --> 00:20:06,720
They're smelling really good.
Yes, Vinnie.

439
00:20:06,720 --> 00:20:10,280
I put my final layer of pastry
on the top and seal it all.

440
00:20:10,280 --> 00:20:11,680
I'm really excited.

441
00:20:11,680 --> 00:20:13,800
This is starting
to come together really well.

442
00:20:13,800 --> 00:20:18,560
AARON: Yeah. Get it in there,
Vin! Yeah, Vin! Whoo!

443
00:20:18,560 --> 00:20:20,880
LYDIA: Hello.
Such a pleasure to meet you.

444
00:20:20,880 --> 00:20:22,240
Oh, it's so nice
to be up here.

445
00:20:22,240 --> 00:20:23,520
Oh, my God. It's cool up here.

446
00:20:23,520 --> 00:20:25,800
It makes me want to be
a contestant again. Love it.

447
00:20:25,800 --> 00:20:27,440
Does it? Really? Really?
Kind of.

448
00:20:29,120 --> 00:20:31,960
CASPER: For my roast chicken
and pommes boulangere dish,

449
00:20:31,960 --> 00:20:34,440
I really need to get my pommes
boulangere in the oven.

450
00:20:36,520 --> 00:20:38,520
So I'm putting in
my caramelised onion

451
00:20:38,520 --> 00:20:41,520
and then shingling the potatoes
on top,

452
00:20:41,520 --> 00:20:43,200
really sort of nicely, neatly.

453
00:20:43,200 --> 00:20:45,520
Yum, Cas, that looks awesome.

454
00:20:45,520 --> 00:20:48,040
I've got my potato in the oven.

455
00:20:48,040 --> 00:20:50,120
I can take it out
just as the time is finishing.

456
00:20:51,360 --> 00:20:54,800
So now I'm just about to
get my chicken on to sear.

457
00:20:54,800 --> 00:20:55,840
I really want to serve it

458
00:20:55,840 --> 00:20:57,720
sort of like
French family style,

459
00:20:57,720 --> 00:20:59,560
like you would have
a Sunday roast.

460
00:21:01,000 --> 00:21:04,520
The chicken in the oven
shouldn't take too long

461
00:21:04,520 --> 00:21:06,120
using the spatchcock method.

462
00:21:08,320 --> 00:21:10,760
(CONTESTANTS EXCLAIM)
Oh, baby!
Casper!

463
00:21:10,760 --> 00:21:11,920
Jeez!

464
00:21:11,920 --> 00:21:14,200
That looks unreal.

465
00:21:15,440 --> 00:21:16,880
Flipping over the chicken,

466
00:21:16,880 --> 00:21:18,920
It's got this really nice
golden crust all over it.

467
00:21:18,920 --> 00:21:21,280
It looks amazing
and smells just as good too.

468
00:21:21,280 --> 00:21:22,520
I'm really happy

469
00:21:22,520 --> 00:21:24,440
with how it's looking,
but now I just need to get it

470
00:21:24,440 --> 00:21:26,840
into the oven to cook
the rest of the way through.

471
00:21:30,120 --> 00:21:34,040
We want classic French!
30 minutes to go!

472
00:21:34,040 --> 00:21:35,760
(CHEERING)

473
00:21:35,760 --> 00:21:37,600
Go!

474
00:21:39,560 --> 00:21:42,560
Keep cooking! Come on!
Let's go!

475
00:21:42,560 --> 00:21:44,800
Done my exercise for today,
that's for sure.

476
00:21:46,520 --> 00:21:47,960
30 minutes to go...

477
00:21:47,960 --> 00:21:49,760
How's the cook on the duck?

478
00:21:49,760 --> 00:21:51,520
..and I'm starting to notice

479
00:21:51,520 --> 00:21:53,560
that my duck is taking
a really long time

480
00:21:53,560 --> 00:21:54,800
to render down.

481
00:21:56,600 --> 00:21:59,480
And it's not coming away
from the pan,

482
00:21:59,480 --> 00:22:01,000
which means
that it's not ready yet.

483
00:22:01,000 --> 00:22:03,560
It's very hot.
It's very hot.

484
00:22:03,560 --> 00:22:05,880
I've cranked the heat
a little bit

485
00:22:05,880 --> 00:22:08,040
as much as I'm willing.

486
00:22:08,040 --> 00:22:09,960
These pans are so thick,
so they take longer to heat up.

487
00:22:09,960 --> 00:22:11,960
So it's rendered
really nice and slowly,

488
00:22:11,960 --> 00:22:14,640
but I probably should have
accounted for 30 minutes,

489
00:22:14,640 --> 00:22:16,320
which is, to me,
a bit insane on duck.

490
00:22:19,920 --> 00:22:21,920
I'm starting to worry
a little bit about this duck

491
00:22:21,920 --> 00:22:25,280
because I've never had it cook
for this long before.

492
00:22:27,480 --> 00:22:28,800
You've got 20, you've got 20.

493
00:22:28,800 --> 00:22:32,320
I know that I've probably still
got enough time to cook it,

494
00:22:32,320 --> 00:22:33,600
but it does need a rest.

495
00:22:33,600 --> 00:22:36,320
And I know I need time to refine
and finish my sauce.

496
00:22:36,320 --> 00:22:38,480
I'm trying to figure it out
in my head,

497
00:22:38,480 --> 00:22:40,800
like, where
I put my time right now.

498
00:22:40,800 --> 00:22:42,600
I want a little bit longer.

499
00:22:45,680 --> 00:22:47,120
Hannah, how are you going?

500
00:22:47,120 --> 00:22:49,000
Yeah, I'm feeling
a little bit like,

501
00:22:49,000 --> 00:22:51,520
here's the pinch time now.
Yeah, OK.

502
00:22:51,520 --> 00:22:53,320
And I'm feeling it for sure.
OK.

503
00:22:54,480 --> 00:22:55,800
Turn that over
when you're ready.

504
00:22:55,800 --> 00:22:57,040
Let's have a look at that.

505
00:22:58,120 --> 00:22:59,120
Ooh, it's still sticking

506
00:22:59,120 --> 00:23:00,960
so it might not be there yet.
It's not ready.

507
00:23:12,200 --> 00:23:13,920
You've got this, Hannah.

508
00:23:13,920 --> 00:23:16,360
I want a little bit longer.

509
00:23:16,360 --> 00:23:18,600
My duck is taking
a really long time

510
00:23:18,600 --> 00:23:20,000
to render down.

511
00:23:21,560 --> 00:23:23,240
And I'm starting to worry

512
00:23:23,240 --> 00:23:26,000
because there is
no duck a l'orange

513
00:23:26,000 --> 00:23:28,160
without
the duck and orange sauce.

514
00:23:28,160 --> 00:23:29,600
Oh, I'm worried about Hannah.

515
00:23:33,200 --> 00:23:35,800
The clock's ticking.
It's not too far off.

516
00:23:35,800 --> 00:23:37,520
I'm not giving up.

517
00:23:37,520 --> 00:23:40,720
So I'm starting to lift
the duck out.

518
00:23:43,640 --> 00:23:45,760
I can sort of
get it off the base.

519
00:23:45,760 --> 00:23:47,280
It's not perfectly released,

520
00:23:47,280 --> 00:23:48,960
but I'm seeing that the skin
is looking rendered.

521
00:23:48,960 --> 00:23:50,360
Go, Hannah, go!

522
00:23:50,360 --> 00:23:52,880
I decide to chuck it in the oven

523
00:23:52,880 --> 00:23:55,160
so that I can just focus
on this sauce.

524
00:23:55,160 --> 00:23:57,240
Do you know when Poh
was in the kitchen with us?

525
00:23:57,240 --> 00:23:59,280
This is what she would do.
(GIGGLES)

526
00:23:59,280 --> 00:24:00,320
Yeah, yeah, yeah!

527
00:24:00,320 --> 00:24:02,160
We were like,
"What are you doing, Poh?"

528
00:24:02,160 --> 00:24:05,320
Poh-sition, we call it.
Poh-sition! Exactly.

529
00:24:05,320 --> 00:24:08,280
Oh, that smells so good, Hannah.
Han, yum.

530
00:24:08,280 --> 00:24:10,800
Keep your eye on that prize!

531
00:24:12,320 --> 00:24:14,080
13 minutes to go.

532
00:24:14,080 --> 00:24:16,240
(CHEERING AND APPLAUSE)

533
00:24:16,240 --> 00:24:17,640
Oh, my God.

534
00:24:18,880 --> 00:24:20,240
AARON: 13 minutes! Come on!

535
00:24:21,360 --> 00:24:23,160
You want this! Come on!

536
00:24:28,000 --> 00:24:29,520
GRACE: What are you
doing now, Casper?

537
00:24:29,520 --> 00:24:30,920
CASPER: I'm braising my leeks.

538
00:24:30,920 --> 00:24:32,400
I'm just getting, like,
a nice sear on them.

539
00:24:32,400 --> 00:24:33,400
Yeah.

540
00:24:33,400 --> 00:24:34,560
And then we'll put in some wine,

541
00:24:34,560 --> 00:24:35,640
a bit of cream

542
00:24:35,640 --> 00:24:37,280
and just let them bubble away.

543
00:24:37,280 --> 00:24:38,600
Oh, yeah. OK.

544
00:24:38,600 --> 00:24:39,800
I've put my leeks on to braise.

545
00:24:39,800 --> 00:24:41,080
I've got my chicken in the oven.

546
00:24:41,080 --> 00:24:43,560
I've got my potatoes
in the oven as well.

547
00:24:43,560 --> 00:24:44,720
So I'm feeling...
I'm feeling good.

548
00:24:44,720 --> 00:24:46,320
Sounds delicious.

549
00:24:48,160 --> 00:24:50,640
VINNIE: These last few minutes
for me are super important.

550
00:24:50,640 --> 00:24:52,720
I've got a lot of loose ends
for my pate en croute.

551
00:24:52,720 --> 00:24:54,160
that I need to tie up.

552
00:24:56,760 --> 00:24:58,400
Vinnie, the beast is
in the oven.

553
00:24:58,400 --> 00:25:00,800
The beast is in the oven, yes.
The pastry is looking good.

554
00:25:00,800 --> 00:25:03,440
It's browning up really nicely.

555
00:25:03,440 --> 00:25:04,560
Beautiful.

556
00:25:04,560 --> 00:25:06,040
And I've got my jelly
that goes on top

557
00:25:06,040 --> 00:25:07,440
of the terrine to set.

558
00:25:07,440 --> 00:25:08,440
Is that going to set in time?

559
00:25:08,440 --> 00:25:09,680
Yeah, so...
Yeah?

560
00:25:09,680 --> 00:25:11,560
..I've got
my gelatine leaves soaking

561
00:25:11,560 --> 00:25:13,320
but I've also added
a bit of agar agar.

562
00:25:13,320 --> 00:25:15,240
OK.
So it can set at room temp
a lot quicker.

563
00:25:15,240 --> 00:25:16,720
As soon as it comes
out of the oven...
Yep.

564
00:25:16,720 --> 00:25:18,880
I'm gonna put it in the blast
just to get the heat out of it.
Great.

565
00:25:18,880 --> 00:25:20,160
Pour this in.
Yep.

566
00:25:20,160 --> 00:25:21,280
Straight in the freezer.

567
00:25:21,280 --> 00:25:23,040
As much time as possible
to cool and then that's it.

568
00:25:23,040 --> 00:25:24,840
I want it to be
as authentic as possible.

569
00:25:24,840 --> 00:25:26,760
OK. Good luck, Vinnie.
Thank you.

570
00:25:26,760 --> 00:25:28,040
Yes, Vin!

571
00:25:29,200 --> 00:25:31,160
I'm definitely feeling
really, really happy

572
00:25:31,160 --> 00:25:34,560
because I think this cook today
and my dish that I've made

573
00:25:34,560 --> 00:25:38,080
is a testament to myself
as well as what I can do.

574
00:25:40,120 --> 00:25:42,320
(CHEERING)

575
00:25:42,320 --> 00:25:44,280
Come on!

576
00:25:44,280 --> 00:25:46,800
Last chance!
Get it in the blastie!

577
00:25:46,800 --> 00:25:49,280
And looking at my dish,
smelling my dish,

578
00:25:49,280 --> 00:25:50,840
having everyone
cheering me on...

579
00:25:50,840 --> 00:25:52,160
Yes, mate!

580
00:25:52,160 --> 00:25:55,600
..I definitely feel like
this is the motivation

581
00:25:55,600 --> 00:25:57,280
that I needed
being in this competition.

582
00:25:57,280 --> 00:25:58,560
Can I help you? Look good?
Thank you.

583
00:25:58,560 --> 00:25:59,960
Yeah, it looks beautiful.
Looks good.

584
00:25:59,960 --> 00:26:01,720
That immunity pin
is staring me down.

585
00:26:01,720 --> 00:26:04,840
I can just feel, like,
eyes on me.

586
00:26:04,840 --> 00:26:06,640
That pin is, uh,
it's kind of tormenting me.

587
00:26:06,640 --> 00:26:08,440
It's calling to me.
I think I need it.

588
00:26:10,760 --> 00:26:12,920
Nice. Caviar!

589
00:26:13,920 --> 00:26:15,240
Maybe bring it back
to the room later.

590
00:26:15,240 --> 00:26:17,040
JACK: (LAUGHS) Yeah,
I'll put it in my pocket.

591
00:26:19,320 --> 00:26:22,240
Um, so I'm just finishing off
my lobster bisque now.

592
00:26:22,240 --> 00:26:23,440
I've strained my bisque.

593
00:26:23,440 --> 00:26:25,760
I put it straight into
a clean saucepan

594
00:26:25,760 --> 00:26:27,360
with about 200mls of cream.

595
00:26:27,360 --> 00:26:28,720
I've got to get this reducing.

596
00:26:28,720 --> 00:26:30,440
This is what's going to
give it

597
00:26:30,440 --> 00:26:31,840
that beautiful orange colour.

598
00:26:31,840 --> 00:26:33,960
Nice, Jack.
Nice one, Jack.

599
00:26:33,960 --> 00:26:35,160
Get all that flavour there.

600
00:26:35,160 --> 00:26:36,960
To be honest,

601
00:26:36,960 --> 00:26:38,920
I'm a little bit scared to cook
for Jean-Christophe today

602
00:26:38,920 --> 00:26:42,360
because he is all over
every French technique.

603
00:26:42,360 --> 00:26:44,600
So it's really important
that I nurture this bisque

604
00:26:44,600 --> 00:26:45,960
to the last minute.

605
00:26:45,960 --> 00:26:47,480
And if I don't nail it,
he's going to know.

606
00:26:47,480 --> 00:26:50,920
Can I have a taste
of your beautiful bisque?

607
00:26:50,920 --> 00:26:53,520
Yeah. For sure, for sure.
I haven't seasoned it yet.

608
00:26:53,520 --> 00:26:55,800
I'm just waiting for it
to reduce a little bit.

609
00:26:56,880 --> 00:26:59,680
A good bisque
has a few key things.

610
00:26:59,680 --> 00:27:00,880
Yeah.

611
00:27:00,880 --> 00:27:03,320
It's not adding too much tomato

612
00:27:03,320 --> 00:27:05,720
because I don't want it
to taste like tomato soup.

613
00:27:05,720 --> 00:27:07,120
And also the perfume
of the herbs

614
00:27:07,120 --> 00:27:08,520
that you're going
to add to this.

615
00:27:08,520 --> 00:27:09,760
I've got some fennel.

616
00:27:09,760 --> 00:27:11,440
One of my favourite herbs

617
00:27:11,440 --> 00:27:13,680
in any type of French cuisine
is tarragon.

618
00:27:13,680 --> 00:27:15,080
Tarragon, OK.

619
00:27:18,880 --> 00:27:20,440
Making a dash to the pantry

620
00:27:20,440 --> 00:27:22,320
because
Justine did mention tarragon.

621
00:27:22,320 --> 00:27:24,360
I really want to include this
in my dish today.

622
00:27:24,360 --> 00:27:26,960
It has that aniseedy
kind of flavour to it.

623
00:27:26,960 --> 00:27:28,760
Definitely going to add
some tarragon

624
00:27:28,760 --> 00:27:30,360
in the bisque I think, for sure.

625
00:27:30,360 --> 00:27:32,000
Yeah, definitely
going to listen to that.

626
00:27:32,000 --> 00:27:34,240
Let that reduce down probably
for the remainder of the cook.

627
00:27:34,240 --> 00:27:35,760
And then the lobster tails next.

628
00:27:35,760 --> 00:27:37,720
I'm going to get
a good sear on that.

629
00:27:37,720 --> 00:27:39,120
That's going to go on top.

630
00:27:39,120 --> 00:27:40,400
Some caviar, some finger lime.

631
00:27:40,400 --> 00:27:42,000
Hopefully,
it all comes together.

632
00:27:42,000 --> 00:27:43,280
I've got a bit to do.

633
00:27:43,280 --> 00:27:44,640
Now THAT'S a bisque.

634
00:27:47,040 --> 00:27:48,480
Don't let time slip away!

635
00:27:48,480 --> 00:27:51,040
Only five minutes to go.

636
00:27:51,040 --> 00:27:53,240
(CHEERING)
Five minutes to go! Come on!

637
00:27:55,600 --> 00:27:56,880
Let's go!

638
00:28:00,640 --> 00:28:02,560
Five minutes ago
and now I've got

639
00:28:02,560 --> 00:28:04,280
the mum octopus arms going.

640
00:28:05,640 --> 00:28:07,680
It's starting to get
a little bit crazy.

641
00:28:07,680 --> 00:28:08,720
Huh!

642
00:28:08,720 --> 00:28:10,840
You've got this, Hannah.
Deep breath.

643
00:28:12,680 --> 00:28:14,200
I pull this duck
out of the oven...

644
00:28:16,600 --> 00:28:19,160
..and I can see pink juices
coming out,

645
00:28:19,160 --> 00:28:20,960
which is great,

646
00:28:20,960 --> 00:28:24,720
but I wish I had more time
to finesse that sauce.

647
00:28:24,720 --> 00:28:27,080
That's not going to be done
in time.

648
00:28:28,280 --> 00:28:30,400
It is on the sweeter side.

649
00:28:30,400 --> 00:28:31,600
I want to balance that

650
00:28:31,600 --> 00:28:33,760
with a little bit of vinegar
and salt.

651
00:28:33,760 --> 00:28:35,720
Hopefully, the sauce
is going to be OK.

652
00:28:38,840 --> 00:28:41,880
VINNIE: My salad is ready.
My plate is ready.

653
00:28:41,880 --> 00:28:44,640
I just take my pate en croute
out of the blast chiller,

654
00:28:44,640 --> 00:28:46,920
just to test if it actually
comes out of the tin.

655
00:28:46,920 --> 00:28:48,600
This is kind of
the moment of truth,

656
00:28:48,600 --> 00:28:50,640
because if I can't
get my pate en croute

657
00:28:50,640 --> 00:28:52,840
out of my tin,
I won't have a dish to serve.

658
00:28:52,840 --> 00:28:54,000
Tap the bottom a bit.

659
00:28:59,240 --> 00:29:00,680
Moment of truth.

660
00:29:10,400 --> 00:29:11,760
It releases.

661
00:29:11,760 --> 00:29:14,800
(CHEERING)

662
00:29:14,800 --> 00:29:17,680
It looks beautiful.
Perfectly browned.

663
00:29:17,680 --> 00:29:20,720
Crispy on the outside.
Holding together beautifully.

664
00:29:20,720 --> 00:29:22,520
It is so good.

665
00:29:22,520 --> 00:29:26,280
My craziness today
has definitely paid off.

666
00:29:27,440 --> 00:29:29,680
Very ambitious, but it worked.

667
00:29:29,680 --> 00:29:31,560
When the judges eat this dish,

668
00:29:31,560 --> 00:29:33,160
I want them to be transported

669
00:29:33,160 --> 00:29:36,120
to a little cafe
or a bistro in France,

670
00:29:36,120 --> 00:29:37,480
or maybe even having a picnic

671
00:29:37,480 --> 00:29:38,800
out in front
of the Eiffel Tower,

672
00:29:38,800 --> 00:29:41,080
just eating this
and not a care in the world.

673
00:29:47,000 --> 00:29:48,200
CASPER: The potatoes
are looking good.

674
00:29:48,200 --> 00:29:51,680
They're colouring on the top -
really nice and crispy.

675
00:29:53,000 --> 00:29:54,800
Just crossing my fingers
for this chicken.

676
00:29:57,480 --> 00:29:58,920
GRACE: How's it looking?

677
00:30:01,920 --> 00:30:04,240
It's like legs
are getting cooked,

678
00:30:04,240 --> 00:30:05,720
but the breast is undercooked.

679
00:30:09,320 --> 00:30:12,720
Waiting for this chicken to cook
is so stressful.

680
00:30:12,720 --> 00:30:14,360
The roast chicken
is the centrepiece

681
00:30:14,360 --> 00:30:16,840
of this entire dish.

682
00:30:16,840 --> 00:30:19,200
No matter how good
my other elements are,

683
00:30:19,200 --> 00:30:20,960
if my chicken
isn't cooked perfectly,

684
00:30:20,960 --> 00:30:23,280
I've got no shot
at an immunity pin.

685
00:30:23,280 --> 00:30:25,640
Gosh, I really hope
you're plating up now

686
00:30:25,640 --> 00:30:28,000
because there is
three minutes to go!

687
00:30:28,000 --> 00:30:30,000
(CHEERING)

688
00:30:30,000 --> 00:30:32,920
Last push, guys! Last push!
Go! Come on, Casper.

689
00:30:32,920 --> 00:30:35,040
Let's go, buddy.

690
00:30:45,760 --> 00:30:48,760
I'm feeling the stress
a little bit right now.

691
00:30:48,760 --> 00:30:52,360
The cook on the chicken
could be off,

692
00:30:52,360 --> 00:30:55,200
so I'm leaving it in there
for as long as possible.

693
00:30:55,200 --> 00:30:57,080
One minute to go.

694
00:30:57,080 --> 00:31:00,320
(CHEERING)
One minute!

695
00:31:02,280 --> 00:31:04,120
Time's running out.
One minute.

696
00:31:04,120 --> 00:31:05,440
Casper!

697
00:31:05,440 --> 00:31:06,920
I need to get my chicken
onto the plate...

698
00:31:06,920 --> 00:31:08,120
Come on, Casper.

699
00:31:08,120 --> 00:31:10,240
..and try to put
some of the little aromats

700
00:31:10,240 --> 00:31:12,000
and garnishes that
I've had roasting in there

701
00:31:12,000 --> 00:31:13,400
to maximise the flavour.

702
00:31:13,400 --> 00:31:16,080
But I'm really pushing
to the wire.

703
00:31:16,080 --> 00:31:18,040
Because I'm serving
the chicken whole

704
00:31:18,040 --> 00:31:19,600
and the potatoes in their dish,

705
00:31:19,600 --> 00:31:21,880
I don't really have
a chance to test any of it.

706
00:31:21,880 --> 00:31:24,680
Look at them potatoes.
Those potatoes look epic.

707
00:31:24,680 --> 00:31:26,240
I'm just crossing my fingers.

708
00:31:26,240 --> 00:31:28,200
Come on, Hannah!
Get it on the plate!

709
00:31:28,200 --> 00:31:29,200
How's the duck?

710
00:31:30,160 --> 00:31:32,400
HANNAH: I'm slicing the duck
and I can see pink.

711
00:31:32,400 --> 00:31:33,560
Beautiful.

712
00:31:33,560 --> 00:31:34,840
The colour's looking amazing.

713
00:31:34,840 --> 00:31:37,280
Fondant potato on, my beans.

714
00:31:37,280 --> 00:31:39,520
Sauce is in the jug. I'm stoked.

715
00:31:39,520 --> 00:31:40,800
And then I realise...

716
00:31:40,800 --> 00:31:42,280
Don't forget the butter.

717
00:31:42,280 --> 00:31:43,360
Ugh!

718
00:31:44,800 --> 00:31:46,640
I didn't put butter
in the sauce.

719
00:31:46,640 --> 00:31:47,840
How do we get...?

720
00:31:48,880 --> 00:31:50,200
I can't...

721
00:31:51,800 --> 00:31:53,720
I look at the clock.

722
00:31:53,720 --> 00:31:55,720
I think I can do this.
I'm gonna risk it all.

723
00:31:55,720 --> 00:31:57,280
I'm going to chuck it in
and put that butter on.

724
00:31:59,800 --> 00:32:01,360
Ten...

725
00:32:01,360 --> 00:32:03,960
ALL: Nine, eight,

726
00:32:03,960 --> 00:32:07,000
seven, six,

727
00:32:07,000 --> 00:32:10,240
five, four, three,

728
00:32:10,240 --> 00:32:12,240
two, one!

729
00:32:12,240 --> 00:32:14,960
(CHEERING)

730
00:32:14,960 --> 00:32:16,120
Time's up.

731
00:32:18,480 --> 00:32:19,960
Let's go!

732
00:32:21,360 --> 00:32:22,960
How are you, mate?
Good job. You?

733
00:32:22,960 --> 00:32:26,200
That was wild!
That was wild!

734
00:32:26,200 --> 00:32:27,320
I fought really hard today.

735
00:32:27,320 --> 00:32:28,560
I pushed myself
as much as possible.

736
00:32:28,560 --> 00:32:30,200
I think the flavours are there.

737
00:32:30,200 --> 00:32:31,440
I think the dish is beautiful.

738
00:32:31,440 --> 00:32:33,240
I took time
to present it nicely.

739
00:32:33,240 --> 00:32:34,440
So no matter what happens,

740
00:32:34,440 --> 00:32:36,320
I'm proud of myself
and I'm happy.

741
00:32:39,800 --> 00:32:41,240
VINNIE: Knowing what I know
about French cooking,

742
00:32:41,240 --> 00:32:44,320
I think I've nailed it,
but, also, that's not very much.

743
00:32:44,320 --> 00:32:45,440
Maybe not!

744
00:32:45,440 --> 00:32:47,240
I won't even know
what it tastes like

745
00:32:47,240 --> 00:32:49,480
when the judges try it,
because I won't even be there.

746
00:32:49,480 --> 00:32:52,600
So I feel as though
if I have nailed this dish,

747
00:32:52,600 --> 00:32:54,600
I'm definitely in
for a good chance.

748
00:33:04,000 --> 00:33:06,920
Well, we've asked
our four contestants

749
00:33:06,920 --> 00:33:09,200
to cook a classic French dish.

750
00:33:09,200 --> 00:33:11,720
Lucky we've got
a classic French judge

751
00:33:11,720 --> 00:33:13,800
with a bit of swag going on,

752
00:33:13,800 --> 00:33:14,760
because, at the end of the day,

753
00:33:14,760 --> 00:33:16,040
we're going to give out
an immunity pin.

754
00:33:16,040 --> 00:33:17,800
Mm. Do you think it's going
to be really obvious

755
00:33:17,800 --> 00:33:19,240
who's cooked what dish?

756
00:33:19,240 --> 00:33:20,400
Nah.

757
00:33:21,880 --> 00:33:23,600
We're going to be
like inspectors.

758
00:33:26,600 --> 00:33:28,000
Let's get the first dish in.

759
00:33:33,240 --> 00:33:36,280
Here she is.
Hello, everybody.

760
00:33:36,280 --> 00:33:39,440
Oh, this almost feels like
it's my dish.

761
00:33:39,440 --> 00:33:40,840
Yeah!

762
00:33:40,840 --> 00:33:42,680
Ooh!

763
00:33:42,680 --> 00:33:44,480
Ooh, game on.

764
00:33:48,360 --> 00:33:49,680
Wow.

765
00:33:53,120 --> 00:33:55,920
The dish is lobster bisque

766
00:33:55,920 --> 00:33:58,840
with sous vide lobster tail,

767
00:33:58,840 --> 00:34:02,320
caramelised fennel
and caviar.

768
00:34:03,640 --> 00:34:06,200
Enjoy, guys.
Lovely. Thank you.
Merci beaucoup.

769
00:34:29,080 --> 00:34:33,200
I think the lobster
has been sous vide very well.

770
00:34:34,920 --> 00:34:37,560
It was kept dry,

771
00:34:37,560 --> 00:34:42,199
but in what is about keeping
the textures and the flavours,

772
00:34:42,199 --> 00:34:44,279
it was impeccable,

773
00:34:44,279 --> 00:34:47,120
and the depth of the bisque

774
00:34:47,120 --> 00:34:49,600
was very well executed.

775
00:34:49,600 --> 00:34:53,040
You can get the shellfish,
you can get star-anise, Pernod.

776
00:34:54,199 --> 00:34:55,279
It's well seasoned.

777
00:34:55,279 --> 00:34:58,319
The lobster is cooked
to perfection.
Mm.

778
00:34:58,319 --> 00:34:59,680
It is so succulent.

779
00:34:59,680 --> 00:35:01,680
Yeah. Melts in your mouth.

780
00:35:01,680 --> 00:35:03,799
I think
they've absolutely nailed that.

781
00:35:05,240 --> 00:35:06,759
Let's get into the sauce.

782
00:35:06,759 --> 00:35:08,640
It tastes quite hollow for me.

783
00:35:08,640 --> 00:35:11,319
I can definitely get
the alcohol.

784
00:35:11,319 --> 00:35:14,200
You can definitely get the cream
and a bit of acidity.

785
00:35:14,200 --> 00:35:16,799
But I was really hoping
to get that body,

786
00:35:16,799 --> 00:35:18,879
the natural body
from the shellfish.

787
00:35:18,879 --> 00:35:21,039
I think it could be
a little bit more luxurious

788
00:35:21,039 --> 00:35:22,119
in its texture,

789
00:35:22,119 --> 00:35:24,199
you know, a bit more silky
and viscous.

790
00:35:24,199 --> 00:35:26,959
But, you know, as a sauce,
as a French sauce,

791
00:35:26,959 --> 00:35:27,959
I really love it.

792
00:35:30,439 --> 00:35:33,039
Place your bets.
Who do you think it is?

793
00:35:33,039 --> 00:35:34,959
I think it's Caspar.

794
00:35:36,799 --> 00:35:39,799
CASPER: I'm feeling pretty good
about my dish.

795
00:35:39,799 --> 00:35:42,600
I feel confident
in my abilities,

796
00:35:42,600 --> 00:35:44,720
and the potatoes
look really nice.

797
00:35:44,720 --> 00:35:46,959
Oh, my God.
It's a big one.

798
00:35:46,959 --> 00:35:48,519
Wow.

799
00:35:48,519 --> 00:35:50,039
But I'm just
a little bit worried

800
00:35:50,039 --> 00:35:51,319
about the chicken.

801
00:36:00,720 --> 00:36:02,480
Hello, hello!
Oh, wow.

802
00:36:02,480 --> 00:36:05,000
Oh, my God.
It's a big one.

803
00:36:05,000 --> 00:36:07,200
Oh!

804
00:36:07,200 --> 00:36:08,640
Wow.

805
00:36:08,640 --> 00:36:11,080
So we have a poulet roti...

806
00:36:13,440 --> 00:36:17,080
..with pommes boulangere,

807
00:36:17,080 --> 00:36:18,680
some braised leeks.

808
00:36:18,680 --> 00:36:20,000
Bon appetit.

809
00:36:21,280 --> 00:36:24,040
I think it looks like
someone who really wants to...

810
00:36:24,040 --> 00:36:26,160
Win.
..set himself apart
from the others.

811
00:36:28,320 --> 00:36:30,160
He's really just gone,

812
00:36:30,160 --> 00:36:32,040
"I'm gonna put everything
on the table."

813
00:36:32,040 --> 00:36:34,400
A lot of work done. 75 minutes.
Yeah.

814
00:36:34,400 --> 00:36:36,400
The certainty
of the "he" there from you.

815
00:36:39,040 --> 00:36:42,120
I think he's someone
who knows how to please.

816
00:36:42,120 --> 00:36:44,120
Ooh!

817
00:36:44,120 --> 00:36:46,240
Ooh! Ooh-la-la!

818
00:36:46,240 --> 00:36:48,760
I mean someone
who has a lot to offer.

819
00:36:48,760 --> 00:36:50,400
One dish is not enough.

820
00:36:50,400 --> 00:36:51,920
And I can't wait
to try this food.

821
00:37:08,760 --> 00:37:10,760
Starting with what I love -

822
00:37:10,760 --> 00:37:12,760
those bloody potatoes.

823
00:37:12,760 --> 00:37:14,920
Mm-hm.
Oh, my gosh!

824
00:37:14,920 --> 00:37:16,640
Huh?

825
00:37:16,640 --> 00:37:18,000
I feel like those potatoes
are so good,

826
00:37:18,000 --> 00:37:21,360
they could be my favourite thing
on anyone's plate today.

827
00:37:21,360 --> 00:37:24,320
There's so many
different textures in there.

828
00:37:24,320 --> 00:37:26,920
It looks like,
for a gratinated potato,

829
00:37:26,920 --> 00:37:28,840
it's got crispy edges around,

830
00:37:28,840 --> 00:37:33,000
it's got like beautiful,
fluffy, tender potatoes.

831
00:37:34,040 --> 00:37:36,440
And, for me, that's what
I was hoping to see -

832
00:37:36,440 --> 00:37:38,480
someone just not hold back

833
00:37:38,480 --> 00:37:41,840
and going full throttle French
on something.

834
00:37:41,840 --> 00:37:44,400
The chicken -
it looked very promising.

835
00:37:44,400 --> 00:37:46,680
Beautiful golden skin.

836
00:37:46,680 --> 00:37:49,160
Looks like countryside
France somewhere.

837
00:37:49,160 --> 00:37:52,400
But, for me,
the breast is overcooked.

838
00:37:52,400 --> 00:37:53,840
I don't know how the legs are,

839
00:37:53,840 --> 00:37:56,480
but my breast is pretty,
um, pretty overcooked.

840
00:37:56,480 --> 00:37:58,520
My part of the chicken
was cooked quite well,

841
00:37:58,520 --> 00:37:59,920
which was the thigh.

842
00:37:59,920 --> 00:38:02,800
I loved how tender
the leeks were.

843
00:38:02,800 --> 00:38:04,200
They were just
melt in your mouth.

844
00:38:04,200 --> 00:38:06,560
And the potatoes
were really tasty

845
00:38:06,560 --> 00:38:08,000
and quite more-ish.

846
00:38:08,000 --> 00:38:11,200
The thing I've enjoyed the most
is this pommes boulangere.

847
00:38:11,200 --> 00:38:13,720
The onions
are absolutely impeccable,

848
00:38:13,720 --> 00:38:14,880
the right herbs.

849
00:38:14,880 --> 00:38:17,560
The pommes boulangere,
c'est tres, tres bon.

850
00:38:17,560 --> 00:38:21,120
Overall,
someone has really tried

851
00:38:21,120 --> 00:38:23,400
to give this
everything they've got.

852
00:38:23,400 --> 00:38:24,920
They want that pin
with all of those dishes.

853
00:38:24,920 --> 00:38:27,240
They've given it a nudge,
haven't they?
That is a proper nudge.

854
00:38:27,240 --> 00:38:28,680
And I think it's Vinnie.

855
00:38:30,400 --> 00:38:32,520
HANNAH:
I'm proud of myself today

856
00:38:32,520 --> 00:38:34,040
for putting up
a duck a l'orange

857
00:38:34,040 --> 00:38:35,840
It does look like
how I wanted it,

858
00:38:35,840 --> 00:38:37,280
so I'm really proud of that.

859
00:38:37,280 --> 00:38:38,960
Oh!

860
00:38:38,960 --> 00:38:40,480
JEAN-CHRISTOPHE: Madame Justine.

861
00:38:40,480 --> 00:38:41,560
JUSTINE: I'm back.

862
00:38:41,560 --> 00:38:43,920
Hopefully, my duck
is perfectly cooked

863
00:38:43,920 --> 00:38:45,920
and that my sauce is balanced

864
00:38:45,920 --> 00:38:48,560
and cuts through
the richness of the duck.

865
00:38:48,560 --> 00:38:53,440
The cook has instructed me
to add the sauce in the centre.

866
00:38:53,440 --> 00:38:55,320
Ooh.

867
00:38:59,120 --> 00:39:00,920
It's a good sauce.

868
00:39:00,920 --> 00:39:04,760
We have a duck a l'orange

869
00:39:04,760 --> 00:39:08,320
with green beans
and potato fondant.

870
00:39:10,840 --> 00:39:11,960
Enjoy, guys.

871
00:39:11,960 --> 00:39:13,040
Thank you.

872
00:39:13,040 --> 00:39:14,720
Thank you. Merci beaucoup.

873
00:39:14,720 --> 00:39:15,800
That's playing safe.

874
00:39:17,120 --> 00:39:19,280
How do we feel about
how it looks?

875
00:39:19,280 --> 00:39:20,280
I like the look of it.

876
00:39:20,280 --> 00:39:21,560
Yeah.
Simple.

877
00:39:21,560 --> 00:39:23,080
Tidy.
Yeah, tidy.

878
00:39:23,080 --> 00:39:25,040
Considered, safe.
Yep.

879
00:39:25,040 --> 00:39:26,600
Pretty keen to see
what that sauce is like.

880
00:39:26,600 --> 00:39:28,440
It's got
a nice little shine on it.
Nice colours.

881
00:39:30,400 --> 00:39:31,880
I think it's Hannah.

882
00:39:31,880 --> 00:39:33,600
I think it's Hannah, too.

883
00:39:33,600 --> 00:39:34,880
It's very safe.

884
00:39:57,040 --> 00:39:59,360
I think this person's cooked
the duck really well.

885
00:39:59,360 --> 00:40:02,960
It was presented beautifully
and, like, the austerity of,

886
00:40:02,960 --> 00:40:04,400
you know,
a little pile of beans,

887
00:40:04,400 --> 00:40:05,840
a little bit of zest
in the middle.

888
00:40:05,840 --> 00:40:08,840
They were particular about how
they wanted the sauce poured.

889
00:40:08,840 --> 00:40:12,280
I think the colours overall
were really enticing.

890
00:40:12,280 --> 00:40:13,960
Great little fondant.
Very tender.

891
00:40:13,960 --> 00:40:15,400
The sauce...

892
00:40:16,720 --> 00:40:19,640
..it's just a little bit
too sweet.

893
00:40:19,640 --> 00:40:21,560
Too sweet, too thin.

894
00:40:21,560 --> 00:40:23,560
And I think, overall,
but particularly with the sauce,

895
00:40:23,560 --> 00:40:25,600
there's not enough seasoning
in this dish for me.

896
00:40:26,720 --> 00:40:28,600
There is orange juice.

897
00:40:28,600 --> 00:40:30,720
Canard a l'orange, for sure,

898
00:40:30,720 --> 00:40:33,000
there is orange juice
in the sauce,

899
00:40:33,000 --> 00:40:35,400
but it's clearly because
that person tried to make

900
00:40:35,400 --> 00:40:40,080
a classic orange sauce
for the duck

901
00:40:40,080 --> 00:40:41,520
by doing a caramel.

902
00:40:42,640 --> 00:40:44,880
And it is too sweet.

903
00:40:46,400 --> 00:40:47,720
Uh, good news for me -

904
00:40:47,720 --> 00:40:50,240
the duck is pretty close
to perfect.

905
00:40:51,400 --> 00:40:53,040
Lovely caramelisation
on the skin.

906
00:40:53,040 --> 00:40:55,040
Beautiful, blushing, rosy pink

907
00:40:55,040 --> 00:40:56,480
all the way
throughout the flesh.

908
00:40:56,480 --> 00:40:57,720
Spot on.

909
00:40:57,720 --> 00:41:01,200
Um, for me,
the downside is the sauce,

910
00:41:01,200 --> 00:41:04,040
and it could have been fixed
so easily!

911
00:41:04,040 --> 00:41:07,000
Like, as soon as I got
a piece of orange,

912
00:41:07,000 --> 00:41:08,400
like, fresh orange,

913
00:41:08,400 --> 00:41:11,280
draped it through that sauce
and then got everything else,

914
00:41:11,280 --> 00:41:13,240
it was there,
because it just gave it

915
00:41:13,240 --> 00:41:16,080
that extra bit of acidity
and freshness that it needed.

916
00:41:17,760 --> 00:41:21,320
Oh, they got so close!
They got so close!

917
00:41:24,840 --> 00:41:26,720
VINNIE:
I'm feeling very nervous,

918
00:41:26,720 --> 00:41:29,920
but also really excited
to be able to show the judges

919
00:41:29,920 --> 00:41:32,400
what I was able to do
in 75 minutes.

920
00:41:32,400 --> 00:41:35,240
When the judges
first taste this pate en croute,

921
00:41:35,240 --> 00:41:36,800
I really want them to have

922
00:41:36,800 --> 00:41:39,200
that nice crispy pastry
on the outside

923
00:41:39,200 --> 00:41:41,160
and then have
a beautiful texture

924
00:41:41,160 --> 00:41:43,080
of the terrine on the inside.

925
00:41:44,600 --> 00:41:45,800
Holy dooley.

926
00:41:47,760 --> 00:41:50,280
Oh!

927
00:41:50,280 --> 00:41:52,440
JEAN-CHRISTOPHE: En croute.
Pate en croute.

928
00:41:54,560 --> 00:41:56,480
Wow.

929
00:41:56,480 --> 00:41:57,720
Crazy.

930
00:41:59,920 --> 00:42:01,880
If I do get it right,

931
00:42:01,880 --> 00:42:03,440
I think I'm going to have
a really good chance

932
00:42:03,440 --> 00:42:04,440
of getting that pin today.

933
00:42:04,440 --> 00:42:08,000
So we have a pate en croute...

934
00:42:09,240 --> 00:42:12,279
..with some mustard
and a simple salad.

935
00:42:13,640 --> 00:42:15,040
Incroyable.
Bang!

936
00:42:15,040 --> 00:42:17,320
This is very obvious now.

937
00:42:17,320 --> 00:42:20,400
Who dares to do an en croute?
It's only one.

938
00:42:22,800 --> 00:42:24,440
This is Casper.

939
00:42:24,440 --> 00:42:26,680
I just said Casper.

940
00:42:29,160 --> 00:42:30,799
I feel like this is the dish

941
00:42:30,799 --> 00:42:32,959
that is
the most cohesively French.

942
00:42:32,959 --> 00:42:34,079
Yeah.
100%.

943
00:42:34,079 --> 00:42:37,039
Yeah, yeah. Like, the little
green salad on the side,

944
00:42:37,039 --> 00:42:38,919
the mustard and the pickles.

945
00:42:38,919 --> 00:42:41,720
Pate en croute,
like, 75 minutes?!

946
00:42:41,720 --> 00:42:43,520
That's about
as French as it gets.

947
00:42:43,520 --> 00:42:45,040
(WHISTLES)

948
00:42:45,040 --> 00:42:47,720
So it's down to the pate.
Please be perfect.

949
00:42:53,160 --> 00:42:54,200
(INHALES)

950
00:43:02,319 --> 00:43:03,959
So it's down to the pate.

951
00:43:06,079 --> 00:43:07,959
Please be perfect.

952
00:43:13,079 --> 00:43:14,319
Oh!
Oh!

953
00:43:15,559 --> 00:43:16,799
Sacre bleu!

954
00:43:16,799 --> 00:43:19,359
That's a lot of work.
That's a massive gamble, that.

955
00:43:21,399 --> 00:43:22,639
Wow.

956
00:43:22,639 --> 00:43:24,759
Oh, my God, this is just...
Quick, quick!

957
00:43:24,759 --> 00:43:26,919
The layers in this
are phenomenal.

958
00:43:26,919 --> 00:43:29,399
I can see, like,
three or four clear ones,

959
00:43:29,399 --> 00:43:31,879
plus all the fruit
in the middle as well.

960
00:43:31,879 --> 00:43:35,479
In 75 minutes.
Wow. That is so impressive.

961
00:43:56,839 --> 00:44:00,799
Jean-Christophe is
completely flabbergasted.

962
00:44:03,679 --> 00:44:05,519
It's absolutely perfect.

963
00:44:09,119 --> 00:44:12,199
This is a lot of work

964
00:44:12,199 --> 00:44:15,119
in such a restricted time.

965
00:44:15,119 --> 00:44:18,519
I couldn't even imagine
to try to dare

966
00:44:18,519 --> 00:44:21,559
to do a pate en croute
in 75 minutes.

967
00:44:21,559 --> 00:44:22,599
No way.

968
00:44:22,599 --> 00:44:26,079
And to have it
so well placed together,

969
00:44:26,079 --> 00:44:28,639
combined,
cooked together perfectly

970
00:44:28,639 --> 00:44:31,439
with the right texture,
the right seasoning.

971
00:44:33,599 --> 00:44:36,959
I'll let you speak because
I'm going to enjoy my food now.

972
00:44:36,959 --> 00:44:40,559
Ah, this is
proper French classic cuisine.

973
00:44:42,919 --> 00:44:45,199
Like, I don't think
you could think of

974
00:44:45,199 --> 00:44:48,559
a more iconically French
classic dish

975
00:44:48,559 --> 00:44:49,839
than pate en croute.

976
00:44:50,839 --> 00:44:52,839
And I thought that this dish

977
00:44:52,839 --> 00:44:54,679
just didn't exist
in this kitchen,

978
00:44:54,679 --> 00:44:57,759
you know, in a 75-minute
challenge at that.

979
00:44:57,759 --> 00:44:59,959
It is just mind-blowing.

980
00:44:59,959 --> 00:45:03,119
The pastry is so well done
for 75 minutes.

981
00:45:03,119 --> 00:45:05,959
Beautiful caramelisation

982
00:45:05,959 --> 00:45:08,719
and a nice rustic charm to it
as well, which was really cool.

983
00:45:10,839 --> 00:45:14,639
The flavour of that filling
is blowing my mind.

984
00:45:14,639 --> 00:45:16,959
I didn't think we were
gonna ever get anything

985
00:45:16,959 --> 00:45:18,999
in here Frencher than you,
Jean-Christophe,

986
00:45:18,999 --> 00:45:21,679
but this pate en croute
might be it.

987
00:45:21,679 --> 00:45:24,839
I think we find
the winning dish,

988
00:45:24,839 --> 00:45:28,199
and I cannot possibly wait
any longer to find out.

989
00:45:32,759 --> 00:45:34,919
To round out Nostalgia Week,

990
00:45:34,919 --> 00:45:36,959
we invited someone
who's been part of

991
00:45:36,959 --> 00:45:40,319
the MasterChef family
since the very beginning.

992
00:45:40,319 --> 00:45:41,879
If anyone knows this kitchen

993
00:45:41,879 --> 00:45:43,639
and knows
what it takes to succeed,

994
00:45:43,639 --> 00:45:45,639
it's Justine Schofield.

995
00:45:45,639 --> 00:45:48,799
(CHEERING AND APPLAUSE)

996
00:45:51,119 --> 00:45:54,639
Today you had the privilege
of being guided by Justine

997
00:45:54,639 --> 00:45:55,959
and having a break from us.

998
00:45:55,959 --> 00:45:58,359
We asked you to cook
a classic French dish

999
00:45:58,359 --> 00:46:00,439
in a bid to claim
that immunity pin.

1000
00:46:01,879 --> 00:46:03,640
You should have seen us
guessing!

1001
00:46:06,120 --> 00:46:08,000
OK, so who made
the poulet roti?

1002
00:46:09,560 --> 00:46:12,840
(GASPS)
Oh!

1003
00:46:14,520 --> 00:46:18,880
Casper, your pommes boulangere
was amazing.

1004
00:46:21,040 --> 00:46:23,440
But...
Uh-huh.

1005
00:46:23,440 --> 00:46:24,680
..the chicken
was unevenly cooked.

1006
00:46:26,600 --> 00:46:30,520
Righto, who was on
the duck a l'orange section?

1007
00:46:30,520 --> 00:46:32,080
Hannah.

1008
00:46:35,520 --> 00:46:37,840
The duck - perfect.

1009
00:46:37,840 --> 00:46:39,800
Blushing pink.

1010
00:46:39,800 --> 00:46:41,960
The potato fondant,
it was like butter.

1011
00:46:43,000 --> 00:46:44,560
But...

1012
00:46:44,560 --> 00:46:45,560
But!

1013
00:46:45,560 --> 00:46:47,440
..the orange sauce,
it was overly sweet.

1014
00:46:49,160 --> 00:46:51,319
Who made the lobster bisque?

1015
00:46:57,160 --> 00:46:59,680
The lobster
was perfectly cooked.

1016
00:47:02,359 --> 00:47:04,559
The fennel was delicious,

1017
00:47:04,559 --> 00:47:06,639
but...

1018
00:47:06,639 --> 00:47:07,919
..the bisque lacked body.

1019
00:47:08,959 --> 00:47:10,639
Which leave...

1020
00:47:12,239 --> 00:47:15,679
..Vinnie
and the pate en croute.

1021
00:47:17,399 --> 00:47:21,719
To achieve that
in 75 minutes is crazy.

1022
00:47:24,519 --> 00:47:26,919
The texture was perfect.

1023
00:47:29,479 --> 00:47:31,759
The flavours, incredible.

1024
00:47:33,759 --> 00:47:34,919
But...

1025
00:47:36,959 --> 00:47:38,359
No!

1026
00:47:38,359 --> 00:47:39,999
There is no but!

1027
00:47:39,999 --> 00:47:43,279
Congratulations! Yes!

1028
00:47:43,279 --> 00:47:46,600
(CHEERING)
I can't hear.

1029
00:48:01,759 --> 00:48:03,359
They liked your idea.

1030
00:48:03,359 --> 00:48:05,399
Unbelievable.

1031
00:48:08,079 --> 00:48:11,519
Did you expect that?
No, not at all!

1032
00:48:11,519 --> 00:48:12,759
Like, I want to know -

1033
00:48:12,759 --> 00:48:16,879
the courage to do
a pate en croute in 75 minutes,

1034
00:48:16,879 --> 00:48:18,279
where did that come from?

1035
00:48:18,279 --> 00:48:20,719
Honestly, I was thinking
about it, and I go...

1036
00:48:20,719 --> 00:48:22,079
The last two pressure tests,

1037
00:48:22,079 --> 00:48:24,879
there was the pastry that
I learned to do really quick,

1038
00:48:24,879 --> 00:48:26,799
and then there's the layering
and the seasoning

1039
00:48:26,799 --> 00:48:29,039
of every single thing
from the last pressure test.

1040
00:48:29,039 --> 00:48:32,599
Oh!
So I was like, "Pate en croute."

1041
00:48:32,599 --> 00:48:35,679
Vinnie's got a pin!

1042
00:48:35,679 --> 00:48:38,199
(CHEERING)

1043
00:48:41,399 --> 00:48:43,519
And now you are up the top,
my friend,

1044
00:48:43,519 --> 00:48:46,439
there is a massive weight
off your shoulders.

1045
00:48:46,439 --> 00:48:48,759
You've got that safety net
in this competition. Well done.

1046
00:48:48,759 --> 00:48:50,359
Thank you.

1047
00:48:50,359 --> 00:48:51,999
Well done, everyone else.

1048
00:48:53,239 --> 00:48:55,319
We'll see you back
in the kitchen soon.

1049
00:48:55,319 --> 00:48:57,399
Goodnight.
Well done, Vinnie!

1050
00:48:57,399 --> 00:49:00,479
(CHEERING)

1051
00:49:07,439 --> 00:49:09,799
VOICEOVER: Next week
on MasterChef Australia...

1052
00:49:09,799 --> 00:49:12,319
Please welcome
Chef Matt Sinclair

1053
00:49:12,319 --> 00:49:13,879
and Chef Dobbers!

1054
00:49:13,879 --> 00:49:16,959
..it's all about perfect pairs,

1055
00:49:16,959 --> 00:49:20,399
with two mystery boxes...
(CONTESTANTS GASP)

1056
00:49:20,399 --> 00:49:23,959
..two flavour combinations,

1057
00:49:23,959 --> 00:49:26,959
and two peas in a pod.

1058
00:49:26,959 --> 00:49:28,639
Whoo!

1059
00:49:28,639 --> 00:49:31,119
It's a lot of shoulder!

1060
00:49:31,119 --> 00:49:34,639
There's also two eliminations.

1061
00:49:34,639 --> 00:49:35,959
ALYONA: I'll do everything

1062
00:49:35,959 --> 00:49:37,239
in my power

1063
00:49:37,239 --> 00:49:38,319
to stay here

1064
00:49:38,319 --> 00:49:39,799
and fight another day.

1065
00:49:39,799 --> 00:49:41,319
Oh, no. Oh, God.

1066
00:49:41,319 --> 00:49:43,719
If I screw up, I'm going home.

1067
00:49:48,599 --> 00:49:50,599
Captions by Red Bee Media