1 00:00:01,000 --> 00:00:05,240 VOICEOVER: Previously on MasterChef Australia... 2 00:00:05,240 --> 00:00:06,800 DANIEL: Pressure's on. 3 00:00:06,800 --> 00:00:09,920 He's one of literally the greatest chefs of all time. 4 00:00:09,920 --> 00:00:14,480 ..they had to create a classic Marco Pierre White dish. 5 00:00:14,480 --> 00:00:16,840 This dish is older than you are. Is it? 6 00:00:16,840 --> 00:00:18,040 Yeah. There you go. 7 00:00:18,040 --> 00:00:21,440 His advice will stay with them forever. 8 00:00:21,440 --> 00:00:23,840 MARCO: Taste. Taste. Taste. 9 00:00:23,840 --> 00:00:26,400 Have the confidence to follow your instincts. 10 00:00:26,400 --> 00:00:28,960 Ooh-ahh! Goose bumps! 11 00:00:28,960 --> 00:00:32,760 But only one stood out above the rest... 12 00:00:32,760 --> 00:00:34,440 This is the best sauce. 13 00:00:34,440 --> 00:00:36,880 ..and it was Keyma who won immunity. 14 00:00:36,880 --> 00:00:37,920 No! 15 00:00:37,920 --> 00:00:40,600 (OTHERS CHEER AND APPLAUD) 16 00:00:40,600 --> 00:00:43,680 Tonight, he's back. 17 00:00:43,680 --> 00:00:46,720 ALVIN: It's like cooking for a VVVVVIP. 18 00:00:46,720 --> 00:00:51,800 And this time, one of them WILL be going home. 19 00:00:52,560 --> 00:00:54,520 20 00:00:54,520 --> 00:00:56,280 21 00:00:56,280 --> 00:00:58,080 22 00:00:58,080 --> 00:00:59,920 23 00:00:59,920 --> 00:01:01,640 24 00:01:01,640 --> 00:01:03,520 25 00:01:03,520 --> 00:01:05,320 26 00:01:05,320 --> 00:01:07,200 27 00:01:07,200 --> 00:01:09,000 28 00:01:09,000 --> 00:01:10,760 29 00:01:10,760 --> 00:01:12,560 30 00:01:12,560 --> 00:01:14,440 31 00:01:14,440 --> 00:01:16,280 32 00:01:16,280 --> 00:01:18,080 33 00:01:18,080 --> 00:01:19,880 34 00:01:19,880 --> 00:01:22,240 35 00:01:22,240 --> 00:01:25,520 36 00:01:25,520 --> 00:01:28,960 37 00:01:28,960 --> 00:01:30,840 38 00:01:30,840 --> 00:01:32,640 39 00:01:32,640 --> 00:01:34,480 40 00:01:34,480 --> 00:01:36,800 41 00:01:55,440 --> 00:01:57,840 HARRY: I think if you weren't feeling nervous, 42 00:01:57,840 --> 00:02:00,360 you'd be made of stone. 43 00:02:03,800 --> 00:02:05,520 Walking into an elimination 44 00:02:05,520 --> 00:02:08,320 knowing that Marco Pierre White is going to be there 45 00:02:08,320 --> 00:02:10,120 is terrifying. 46 00:02:11,880 --> 00:02:14,840 But today is like any other elimination. 47 00:02:14,840 --> 00:02:18,120 You have to walk in with some semblance of confidence. 48 00:02:19,360 --> 00:02:21,840 'Cause otherwise you're just going to completely sell yourself short. 49 00:02:28,200 --> 00:02:30,280 Oh, God. Oh, God. 50 00:02:30,280 --> 00:02:32,240 Morning. Come on down. 51 00:02:38,920 --> 00:02:40,080 Good morning, everyone. 52 00:02:40,080 --> 00:02:41,440 Morning. Morning. 53 00:02:41,440 --> 00:02:46,400 Although today is an elimination, you do have something to smile about, 54 00:02:46,400 --> 00:02:48,840 because Marco is still with us. 55 00:02:48,840 --> 00:02:51,680 And when there's a living legend in the MasterChef kitchen, 56 00:02:51,680 --> 00:02:53,720 there's no doubt in our minds 57 00:02:53,720 --> 00:02:57,480 that you're going to strive to cook something legendary. 58 00:02:57,480 --> 00:03:00,800 I think because Marco is in the house again, it's... 59 00:03:00,800 --> 00:03:02,920 ..it gives that added pressure. 60 00:03:02,920 --> 00:03:05,720 It's like cooking for a VVVVVIP. 61 00:03:05,720 --> 00:03:08,280 No messing about. Let's get straight into it. 62 00:03:09,560 --> 00:03:13,960 What you need to master today is under this cloth behind us. 63 00:03:15,760 --> 00:03:18,120 How you use it will make the difference 64 00:03:18,120 --> 00:03:20,880 between whether you continue in this competition or not. 65 00:03:20,880 --> 00:03:23,800 Marco, without giving too much away, 66 00:03:23,800 --> 00:03:26,320 what can you tell us about what's under that cloth? 67 00:03:28,440 --> 00:03:34,000 When I was a young man of 19, I went to work in a two-star. 68 00:03:36,160 --> 00:03:39,760 A few months later, it became the first restaurant in Britain 69 00:03:39,760 --> 00:03:41,360 to win three stars. 70 00:03:42,800 --> 00:03:45,080 They made one sauce. 71 00:03:45,080 --> 00:03:48,960 Every ingredient came out of a jar or a bottle for the base. 72 00:03:50,080 --> 00:03:54,240 Basically, it was a vinaigrette made with ketchup. 73 00:03:55,560 --> 00:03:56,920 The most delicious sauce. 74 00:03:56,920 --> 00:03:59,200 So it's what you do with things. 75 00:03:59,200 --> 00:04:01,000 It's how you use them. 76 00:04:01,000 --> 00:04:03,160 Well, Marco's given us a little taste, 77 00:04:03,160 --> 00:04:05,600 but let's not keep you waiting any longer. 78 00:04:08,400 --> 00:04:10,440 Today you'll be cooking with... 79 00:04:12,240 --> 00:04:13,480 JULIE: Ooh. 80 00:04:16,160 --> 00:04:17,960 ANDY: Marco's pantry favourites. 81 00:04:17,960 --> 00:04:19,320 Oh, wow. 82 00:04:21,240 --> 00:04:24,360 We have extra virgin olive oil, 83 00:04:24,360 --> 00:04:25,880 chardonnay vinegar, 84 00:04:25,880 --> 00:04:28,280 red wine vinegar, 85 00:04:28,280 --> 00:04:29,800 brandy, 86 00:04:29,800 --> 00:04:31,840 soy sauce, 87 00:04:31,840 --> 00:04:33,800 Worcestershire sauce, 88 00:04:33,800 --> 00:04:35,520 capers, 89 00:04:35,520 --> 00:04:40,120 ketchup, honey, mustard, 90 00:04:40,120 --> 00:04:42,360 cornichons, 91 00:04:42,360 --> 00:04:43,920 tabasco sauce, 92 00:04:43,920 --> 00:04:45,880 red currant jelly... 93 00:04:45,880 --> 00:04:47,120 Wow. 94 00:04:47,120 --> 00:04:49,960 ..and my favourite - anchovies. 95 00:04:51,200 --> 00:04:53,160 BILLIE: It's an interesting pantry. 96 00:04:53,160 --> 00:04:57,200 It actually looks like a lot of the stuff I have in my pantry at home. 97 00:04:57,200 --> 00:05:00,920 But to impress Marco, I need to take ordinary ingredients 98 00:05:00,920 --> 00:05:03,880 and turn them into something extraordinary. 99 00:05:03,880 --> 00:05:05,760 So, we have to be clever today. 100 00:05:07,000 --> 00:05:10,800 Marco, the pantry favourite of dreams, I reckon. 101 00:05:10,800 --> 00:05:12,720 Why do you love these ones? 102 00:05:12,720 --> 00:05:15,680 When I'm at home, I'm like everybody else - 103 00:05:15,680 --> 00:05:19,640 I open my cupboard, and this is what's there. 104 00:05:21,400 --> 00:05:23,560 Have I got the time to start making veal stocks? 105 00:05:23,560 --> 00:05:25,000 The answer is no. 106 00:05:26,240 --> 00:05:28,800 It's like even in a three-star, we use these ingredients. 107 00:05:30,920 --> 00:05:32,880 Tommy, I know when you're doing this... 108 00:05:32,880 --> 00:05:34,600 TOMMY: Yeah. ..there's something not right. 109 00:05:34,600 --> 00:05:36,720 There's no fish sauce there. There's no fish sauce there. 110 00:05:36,720 --> 00:05:39,200 Is it wigging you out? It's definitely wigging me out. 111 00:05:39,200 --> 00:05:41,840 You know, I've got fish sauce's cousin, soy sauce, 112 00:05:41,840 --> 00:05:43,400 which...you know, I'm not... 113 00:05:43,400 --> 00:05:46,200 ..I don't love too much, but everything else is kind of... 114 00:05:46,200 --> 00:05:49,880 ..I...you know, I use here and there, but not for cooking too much. 115 00:05:51,000 --> 00:05:53,720 OK. It's simple. 116 00:05:53,720 --> 00:05:56,520 Today you have 75 minutes to bring us a dish 117 00:05:56,520 --> 00:06:00,120 that uses more than one of Marco's pantry favourites. 118 00:06:02,560 --> 00:06:04,480 The pantry and the garden are open. 119 00:06:05,640 --> 00:06:10,240 But you must cook a dish that keeps you in this competition. 120 00:06:11,600 --> 00:06:14,120 The worst dish will send its maker home today. 121 00:06:17,960 --> 00:06:19,840 And your time starts now. 122 00:06:28,680 --> 00:06:34,120 SARAH: Marco is expecting us to create something really beautiful 123 00:06:34,120 --> 00:06:37,840 using these condiments but would be restaurant-worthy. 124 00:06:37,840 --> 00:06:40,840 I really want to impress him, 125 00:06:40,840 --> 00:06:45,080 so I'm using mustard, oil, tabasco, tomato sauce, 126 00:06:45,080 --> 00:06:47,040 vinegar, Worcestershire, 127 00:06:47,040 --> 00:06:50,560 and I'm making a Goan-style tartare. 128 00:06:51,360 --> 00:06:53,600 HARRY: I would love to impress Marco today. 129 00:06:53,600 --> 00:06:56,040 That would just be the coolest thing in the world. 130 00:06:56,040 --> 00:06:59,480 So I'm going to push myself out of my comfort zone. 131 00:06:59,480 --> 00:07:02,640 I'm looking for something in the pantry that speaks to me, 132 00:07:02,640 --> 00:07:06,080 and for some reason I go straight to the, like, seafood fridge 133 00:07:06,080 --> 00:07:10,200 and I see down the bottom that we've got some incredible little flounder. 134 00:07:10,200 --> 00:07:12,400 And I love flounder. 135 00:07:12,400 --> 00:07:15,360 At this point, I really want to show 136 00:07:15,360 --> 00:07:19,720 that I'm not just stuck in this little vegie world. 137 00:07:19,720 --> 00:07:21,240 I can do other things. 138 00:07:21,240 --> 00:07:23,160 Ooh, I've got parsley stuck in my throat. 139 00:07:23,160 --> 00:07:24,480 (COUGHS) 140 00:07:24,480 --> 00:07:27,880 So, the dish I'm making today is a whole baked flounder 141 00:07:27,880 --> 00:07:30,320 with a herb butter sauce and a side salad 142 00:07:30,320 --> 00:07:33,160 which has a vinaigrette from Marco's pantry. 143 00:07:33,160 --> 00:07:36,680 I'm going to use capers, mustard, anchovies, olive oil, 144 00:07:36,680 --> 00:07:39,680 champagne vinegar, and the red currant jelly. 145 00:07:39,680 --> 00:07:44,560 If I can nail this dish, I cannot see how Marco would not love it. 146 00:07:46,280 --> 00:07:47,880 Going Italian again? 147 00:07:49,040 --> 00:07:50,960 No, it's a Spanish game, ah? 148 00:07:50,960 --> 00:07:52,400 Come on. Seriously? (LAUGHS) 149 00:07:53,680 --> 00:07:55,120 Of course. 150 00:07:56,560 --> 00:07:58,960 We are back in the safe zone. 151 00:07:58,960 --> 00:08:00,080 We're doing a dessert, 152 00:08:00,080 --> 00:08:03,560 so I'm doing...honey, using the vinegar, 153 00:08:03,560 --> 00:08:05,240 so I'm doing a honey parfait, 154 00:08:05,240 --> 00:08:08,400 pickled blackberries in some of that vinegar. 155 00:08:08,400 --> 00:08:10,280 I mean, it's a little bit nerve-racking. 156 00:08:10,280 --> 00:08:12,480 Worst dish today goes home. 157 00:08:12,480 --> 00:08:13,760 I was going to take some risk today, 158 00:08:13,760 --> 00:08:16,560 but the fact that there's no sort of safety net today, 159 00:08:16,560 --> 00:08:17,880 I'm just doing something I know, 160 00:08:17,880 --> 00:08:20,560 doing something that's going to keep me safe, and hopefully does. 161 00:08:21,560 --> 00:08:22,800 Let's go, Aldo! 162 00:08:24,600 --> 00:08:26,000 KEYMA: Come on, Alvin! (CLAPS) 163 00:08:30,280 --> 00:08:31,880 Ripper of a challenge, this. 164 00:08:31,880 --> 00:08:34,800 I think all of the contestants, their eyes lit up 165 00:08:34,800 --> 00:08:37,680 when they saw all of these goodies get revealed, 166 00:08:37,680 --> 00:08:40,560 because I think they ARE - they're everyday ingredients, 167 00:08:40,560 --> 00:08:44,120 but they just make meals that much better with very little effort. 168 00:08:44,120 --> 00:08:46,600 It's going to be interesting to see what the guys do today. 169 00:08:46,600 --> 00:08:50,480 What would you get? Maybe making a delicious sauce gribiche. 170 00:08:50,480 --> 00:08:53,760 You know, and using the cornichons, the capers, the mustard. 171 00:08:53,760 --> 00:08:56,200 Even if you make a French dressing, you've used three... 172 00:08:56,200 --> 00:08:57,200 Hello. (GIGGLES) 173 00:08:57,200 --> 00:09:00,200 Yeah? Yeah. I'd be definitely honing on the anchovies. 174 00:09:00,200 --> 00:09:01,320 Yeah. Capers. 175 00:09:01,320 --> 00:09:03,480 I'd do a cafe de Paris butter. Yum. 176 00:09:03,480 --> 00:09:07,240 So, whatever is in there pantry-wise in terms of protein... MEL: Yeah. 177 00:09:07,240 --> 00:09:09,320 ..I'd be able to get all those ingredients together, 178 00:09:09,320 --> 00:09:13,040 make a doozy butter, and then look for the side hustles in there. 179 00:09:13,040 --> 00:09:15,360 You only have to do one thing to survive... 180 00:09:16,600 --> 00:09:20,200 ..and that's not to make the worst dish. 181 00:09:20,200 --> 00:09:21,720 And so I would play it very safe, 182 00:09:21,720 --> 00:09:24,480 because a competition is a competition. 183 00:09:24,480 --> 00:09:28,120 And I always say strategy will compensate for talent, 184 00:09:28,120 --> 00:09:30,360 but talent never compensates for strategy. 185 00:09:30,360 --> 00:09:34,880 It's about surviving today for the next challenge. 186 00:09:34,880 --> 00:09:37,720 KEYMA: Come on! Keep going, guys. (CLAPS) 187 00:09:37,720 --> 00:09:40,840 I'm really nervous that I'm cooking for Marco. 188 00:09:40,840 --> 00:09:42,960 It's really exciting, though, at the same time, you know? 189 00:09:42,960 --> 00:09:44,960 It's a once in a lifetime opportunity. 190 00:09:44,960 --> 00:09:47,040 I really like all of his ingredients. 191 00:09:47,040 --> 00:09:50,560 Most of them I would have had in my pantry as a kid. 192 00:09:50,560 --> 00:09:53,880 I suppose what I grew up eating was stuff that's up there. 193 00:09:53,880 --> 00:09:55,280 It's kind of... 194 00:09:56,560 --> 00:10:00,320 ..basic in its essence, but there's nothing wrong with basic. 195 00:10:01,840 --> 00:10:06,480 When I was a kid, when Dad had leftovers, he chopped it all up, 196 00:10:06,480 --> 00:10:08,560 threw it into some pastry with some Worcestershire sauce 197 00:10:08,560 --> 00:10:09,880 and tomato sauce, 198 00:10:09,880 --> 00:10:11,440 put the lid on, bake it for however long, 199 00:10:11,440 --> 00:10:13,000 and then that's dinner. 200 00:10:13,000 --> 00:10:14,600 I want to try and cook something 201 00:10:14,600 --> 00:10:16,320 that I would have eaten as a kid that I loved 202 00:10:16,320 --> 00:10:19,560 and something that I can use these ingredients well in. 203 00:10:19,560 --> 00:10:21,440 So, that's sort of what inspired my dish today, 204 00:10:21,440 --> 00:10:25,320 and I'm going to go with, like, a beef mince pot pie. 205 00:10:26,320 --> 00:10:29,440 I've used a lot of those ingredients in the filling of the pie. 206 00:10:29,440 --> 00:10:30,640 Tomato sauce, obviously. 207 00:10:30,640 --> 00:10:34,720 Worcestershire sauce, tabasco, a pinch of mustard. 208 00:10:34,720 --> 00:10:35,960 Dad would be loving it. 209 00:10:35,960 --> 00:10:39,520 Yeah, I'm making a pie that's inspired by his home cooking... 210 00:10:40,600 --> 00:10:42,440 ..for Marco Pierre White. 211 00:10:42,440 --> 00:10:44,600 "Oh, yeah, I showed him that! 212 00:10:44,600 --> 00:10:47,880 "Put a dollop of tomato sauce in there." So he'd be... Yeah. 213 00:10:47,880 --> 00:10:50,600 And now that I've just mimicked him, he's going to be pretty embarrassed. 214 00:10:50,600 --> 00:10:53,280 So...love you. Love you, Dad. (CHUCKLES) 215 00:10:53,280 --> 00:10:58,200 75 minutes I think is quite tight to get a pie done. 216 00:10:58,200 --> 00:11:00,600 It's risky because I have to really nail my pastry early 217 00:11:00,600 --> 00:11:02,480 and give it enough time in the oven to cook. 218 00:11:02,480 --> 00:11:04,560 But my concern is about the filling. 219 00:11:04,560 --> 00:11:05,720 I have to really hustle 220 00:11:05,720 --> 00:11:07,840 to make sure that my filling is cooked, 221 00:11:07,840 --> 00:11:10,560 it's cooled down in the pie in the oven with plenty of time to cook, 222 00:11:10,560 --> 00:11:13,520 so I've got a lot of work to do today. 223 00:11:15,560 --> 00:11:17,480 Grrr! (LAUGHS) 224 00:11:17,480 --> 00:11:19,560 So, Marco says we can make great dishes 225 00:11:19,560 --> 00:11:21,320 if we're clever with these ingredients, 226 00:11:21,320 --> 00:11:24,000 so I need to take these ordinary ingredients 227 00:11:24,000 --> 00:11:26,000 and make them taste incredible. 228 00:11:26,000 --> 00:11:29,280 Marco Pierre White wasn't on series 1. 229 00:11:29,280 --> 00:11:31,560 This is extraordinary. 230 00:11:31,560 --> 00:11:34,560 I've watched him for years and years - 231 00:11:34,560 --> 00:11:37,400 in a non-creepy way, you know. (LAUGHS) 232 00:11:37,400 --> 00:11:40,200 I love his philosophy. 233 00:11:40,200 --> 00:11:41,440 This is just... 234 00:11:41,440 --> 00:11:44,240 It's... I can't describe the privilege of it. 235 00:11:44,240 --> 00:11:47,360 So, I'm making a chilli plum chicken wing. 236 00:11:48,240 --> 00:11:49,640 I would normally use plum jam, 237 00:11:49,640 --> 00:11:53,200 but I'm going to use red currant jelly instead today 238 00:11:53,200 --> 00:11:55,200 because that's in Marco's pantry, 239 00:11:55,200 --> 00:12:00,480 and I'm using tabasco, soy, vinegar and maybe some brandy. 240 00:12:00,480 --> 00:12:01,480 I shall see. 241 00:12:01,480 --> 00:12:03,400 You've had 15 minutes already. 242 00:12:03,400 --> 00:12:04,800 You've got one hour to go. 243 00:12:13,440 --> 00:12:14,760 Oh! 244 00:12:14,760 --> 00:12:17,320 How you going, Billie? Good so far, Min. 245 00:12:17,320 --> 00:12:19,400 Beautiful. Bloody hope so, anyway. 246 00:12:19,400 --> 00:12:21,400 I'm definitely feeling nervous. 247 00:12:21,400 --> 00:12:24,000 Of course...I have to open it. 248 00:12:24,000 --> 00:12:25,760 Billie, I'm going to come behind you hot. 249 00:12:25,760 --> 00:12:26,960 Go for it. 250 00:12:26,960 --> 00:12:30,000 Having cooked for Marco before in my season, 251 00:12:30,000 --> 00:12:32,520 he is quite scary in the kitchen. 252 00:12:32,520 --> 00:12:33,760 Quickly, quickly. 253 00:12:33,760 --> 00:12:37,560 Where's your plates? Where's your plates? 254 00:12:37,560 --> 00:12:38,680 Where's your plates? 255 00:12:38,680 --> 00:12:40,640 We've only got three left, Marco. 256 00:12:40,640 --> 00:12:42,080 How long to go? How long to go? 257 00:12:42,080 --> 00:12:44,440 See, you're moving quicker now, aren't you? It's amazing, isn't it... 258 00:12:44,440 --> 00:12:45,840 Yes, Marco. ..what a bit of pressure does. 259 00:12:45,840 --> 00:12:49,000 While it was really stressful and really tough, 260 00:12:49,000 --> 00:12:51,240 it was also so rewarding. 261 00:12:51,240 --> 00:12:53,240 Billie... 262 00:12:53,240 --> 00:12:56,880 ..I've seen some people in my life dig themselves out of a hole, 263 00:12:56,880 --> 00:12:59,800 but not as big as the hole you've dug yourself out of today. 264 00:12:59,800 --> 00:13:02,120 (LAUGHS) 265 00:13:02,120 --> 00:13:04,600 And I went on to win that season. 266 00:13:04,600 --> 00:13:07,760 So I'm hoping I can achieve that standard today. 267 00:13:07,760 --> 00:13:09,320 Oh! Hot. 268 00:13:09,320 --> 00:13:12,600 I do feel a lot more pressure having won my season 269 00:13:12,600 --> 00:13:14,040 to come back and compete again. 270 00:13:14,040 --> 00:13:16,920 But I feel like the competition this time is harder, 271 00:13:16,920 --> 00:13:20,720 so I have to put in more effort to try and stay here. 272 00:13:20,720 --> 00:13:24,280 I'm making loaded potato cakes with a beef tartare 273 00:13:24,280 --> 00:13:26,080 and a Worcestershire mayo. 274 00:13:26,080 --> 00:13:29,520 The beef tartare is not really traditional - 275 00:13:29,520 --> 00:13:35,000 it's going to be sauced with my nan's meatloaf recipe sauce - 276 00:13:35,000 --> 00:13:37,440 but it's going to be tasty. 277 00:13:37,440 --> 00:13:42,760 Once I get these potatoes pressed into a loaf tin and into the oven, 278 00:13:42,760 --> 00:13:45,760 I need to move on to my nan's barbecue meatloaf sauce. 279 00:13:47,320 --> 00:13:50,760 This sauce has been a staple since I was a kid, 280 00:13:50,760 --> 00:13:54,680 and for me, a winning dish means cooking something I'm familiar with. 281 00:13:56,160 --> 00:13:57,640 KEYMA: Use a knife, Billie! 282 00:13:58,520 --> 00:14:00,320 Use a knife. It's... 283 00:14:02,960 --> 00:14:04,040 SARAH: Oh, my gosh. 284 00:14:04,040 --> 00:14:06,600 Marco Pierre White has such an aura. 285 00:14:06,600 --> 00:14:10,600 And I just, like, really want to bring you a really tasty dish today. 286 00:14:10,600 --> 00:14:14,000 And I'm trying to keep it cool right now 287 00:14:14,000 --> 00:14:16,880 but he's just so intimidating. 288 00:14:19,720 --> 00:14:26,360 I mean, he is a living legend and he makes you want to impress him. 289 00:14:31,640 --> 00:14:33,520 He's all about perfection 290 00:14:33,520 --> 00:14:37,400 and we all know what kind of expectations he will have. 291 00:14:37,400 --> 00:14:39,920 Timothy Hutton said, "Success is not enough. 292 00:14:39,920 --> 00:14:41,800 "Everybody else must fail." 293 00:14:41,800 --> 00:14:43,680 Oh. Ouch. (LAUGHS) 294 00:14:43,680 --> 00:14:45,640 Jeez. Harsh, isn't he? 295 00:14:45,640 --> 00:14:50,320 So cooking for Marco Pierre White on an elimination day is not easy. 296 00:14:52,960 --> 00:14:54,600 TOMMY: From Marco's pantry items, 297 00:14:54,600 --> 00:14:56,560 I'm going to use soy sauce and olive oil. 298 00:14:56,560 --> 00:14:58,760 Perfect. I know how to use those. 299 00:14:59,600 --> 00:15:00,960 Worchester? 300 00:15:00,960 --> 00:15:03,200 Wor... Wor-cester? Worcestershire. 301 00:15:03,200 --> 00:15:05,520 Worcestershire! Worcestershire! Worcestershire. 302 00:15:05,520 --> 00:15:07,160 See? I don't know even know how to say it. 303 00:15:07,160 --> 00:15:10,200 So, I'm going to try to use Worcestershire as well. 304 00:15:10,200 --> 00:15:12,920 But, I mean, I don't know how well I'll be going with that 305 00:15:12,920 --> 00:15:15,520 because I can barely SAY Worcestershire. 306 00:15:15,520 --> 00:15:17,200 Tommy! Hey, guys. What's up? 307 00:15:17,200 --> 00:15:20,640 What's going on? Ah! Very keen to know what you've chosen 308 00:15:20,640 --> 00:15:22,400 and what you're doing with it. 309 00:15:22,400 --> 00:15:25,880 Today I'm going to use soy sauce and the olive oil, 310 00:15:25,880 --> 00:15:28,040 and I might use a little bit of the Worcester as well. 311 00:15:28,040 --> 00:15:29,720 I'm going to make a steamed fish... Yeah. 312 00:15:29,720 --> 00:15:32,080 ..in a ginger, uh...spring onions... 313 00:15:32,080 --> 00:15:36,320 OK. So, steamed fish with soy. Totally get it. 314 00:15:36,320 --> 00:15:38,600 Where does the olive oil and the Worcestershire sauce come into it? 315 00:15:38,600 --> 00:15:40,960 Olive oil is I'm going to make like an... 316 00:15:40,960 --> 00:15:44,440 ..like, a garlic and ginger oil from the olive oil. 317 00:15:44,440 --> 00:15:46,520 I might try to balance it with the Worcester. 318 00:15:46,520 --> 00:15:49,200 I know it's kind of like tamarindy kind of, um... 319 00:15:49,200 --> 00:15:51,000 It's tangy, right? Yeah. A tangy flavour. 320 00:15:51,000 --> 00:15:53,960 And I kind of want to balance the soy sauce with that flavour. 321 00:15:53,960 --> 00:15:55,960 Very interested to see how it's going to come together. 322 00:15:55,960 --> 00:15:57,840 Good luck, Tommy. Thanks, guys. 323 00:15:57,840 --> 00:16:00,800 This soy sauce steaming mixture is something you need to balance 324 00:16:00,800 --> 00:16:02,080 before you start steaming. 325 00:16:02,080 --> 00:16:03,160 It has to be perfect. 326 00:16:03,160 --> 00:16:05,440 The balance of this sauce is really, really important. 327 00:16:05,440 --> 00:16:07,440 I'm trying to add this Worcester sauce. 328 00:16:09,440 --> 00:16:10,880 Add it in and I taste it. 329 00:16:16,080 --> 00:16:17,440 Nup. 330 00:16:17,440 --> 00:16:20,560 It's just...completely ruins the flavour. 331 00:16:20,560 --> 00:16:22,560 If I can't get this right, 332 00:16:22,560 --> 00:16:24,120 see you later - I'm going home. 333 00:16:24,120 --> 00:16:25,280 (SIGHS) OK. 334 00:16:41,920 --> 00:16:44,800 Today from Marco's pantry items, 335 00:16:44,800 --> 00:16:47,320 I'm going to make a steamed soy sauce fish dish. 336 00:16:47,320 --> 00:16:49,760 I was trialling and balancing with the Worcestershire sauce. 337 00:16:49,760 --> 00:16:53,400 I was hoping it would give like a tangy kind of tamarind flavour to my sauce, 338 00:16:53,400 --> 00:16:55,760 and it was just completely off. 339 00:16:55,760 --> 00:16:57,000 I am definitely now concerned 340 00:16:57,000 --> 00:16:59,600 that I'm only using two of Marco's pantry items - 341 00:16:59,600 --> 00:17:01,320 olive oil, soy sauce. 342 00:17:01,320 --> 00:17:02,600 I've got nowhere to hide. 343 00:17:02,600 --> 00:17:04,680 But I've got to stick to my lane, you know? 344 00:17:04,680 --> 00:17:06,520 I've got to stick to what I know best, 345 00:17:06,520 --> 00:17:07,920 because if I start veering off, 346 00:17:07,920 --> 00:17:10,280 you know, using ingredients I'm not really familiar with, 347 00:17:10,280 --> 00:17:11,680 that will send me home. 348 00:17:11,680 --> 00:17:13,040 Tommy. Yeah? 349 00:17:13,040 --> 00:17:15,640 Don't cut towards yourself. You could cut your hand. 350 00:17:15,640 --> 00:17:17,520 Yeah. OK, I'll cover it. Be very careful. 351 00:17:17,520 --> 00:17:19,240 Yeah. You don't want to cut yourself. 352 00:17:20,120 --> 00:17:21,600 God, he's dangerous. 353 00:17:21,600 --> 00:17:23,480 Oh, God. I need to focus. 354 00:17:23,480 --> 00:17:25,480 Alright. So, what do I need? 355 00:17:25,480 --> 00:17:27,480 I'm not feeling confident in this challenge, 356 00:17:27,480 --> 00:17:32,240 because with Marco's pantry, I'm missing everything that's Asian. 357 00:17:32,240 --> 00:17:34,360 Really, everything that's Asian. 358 00:17:34,360 --> 00:17:38,920 So I've had to think of something that I'm comfortable cooking with 359 00:17:38,920 --> 00:17:40,800 and improvise. 360 00:17:40,800 --> 00:17:43,920 So, I'm making sweet and spicy prawns. 361 00:17:44,760 --> 00:17:46,440 I've prepped all my prawns 362 00:17:46,440 --> 00:17:50,400 and I'm starting to sort of do my...my sauce. 363 00:17:50,400 --> 00:17:52,200 I've got all my condiments that are ready to go. 364 00:17:52,200 --> 00:17:54,040 I start adding tomato ketchup, 365 00:17:54,040 --> 00:17:55,320 I start adding honey, 366 00:17:55,320 --> 00:17:56,800 I start adding tabasco sauce, 367 00:17:56,800 --> 00:17:59,400 and trying to get that balance right. 368 00:18:01,680 --> 00:18:06,440 This dish is all about the balance, so here's hoping it all works. 369 00:18:06,440 --> 00:18:08,360 Alvin. Hi. 370 00:18:08,360 --> 00:18:10,200 Brought a friend along. Hi, friend. 371 00:18:10,200 --> 00:18:13,120 How are you, Alvin? Tell me what's in this pan. 372 00:18:13,120 --> 00:18:15,960 I'm going to make a sweet and spicy prawn. 373 00:18:15,960 --> 00:18:18,160 So I'm reducing that and balancing that 374 00:18:18,160 --> 00:18:20,080 with all your lovely condiments 375 00:18:20,080 --> 00:18:22,920 that's normally NOT in my pantry, might I add. 376 00:18:22,920 --> 00:18:24,960 You feeling confident? Um... 377 00:18:26,560 --> 00:18:28,680 Come on. You're a guy that trusts your palate. 378 00:18:28,680 --> 00:18:30,600 You know when you're onto a good thing. 379 00:18:30,600 --> 00:18:33,320 You know it's within you. Yeah. 380 00:18:33,320 --> 00:18:36,200 But you got to start believing in yourself, Alvin, 381 00:18:36,200 --> 00:18:38,200 and believing that your palate is good enough. 382 00:18:39,240 --> 00:18:42,160 All you need to do is be better than one other dish. 383 00:18:42,160 --> 00:18:44,560 (SIGHS) Yeah, you say that but have you seen all these others? 384 00:18:44,560 --> 00:18:47,280 It's true, though, right? Yeah, that's true. 385 00:18:47,280 --> 00:18:50,760 I just need to have confidence that I'm here for a reason. 386 00:18:50,760 --> 00:18:52,720 I've been told I have a cracking palate, 387 00:18:52,720 --> 00:18:56,720 and so I need to believe in that and actually crack on today with it 388 00:18:56,720 --> 00:18:58,160 and hope it doesn't let me down. 389 00:19:07,840 --> 00:19:11,960 for sweetness. 390 00:19:11,960 --> 00:19:13,680 JULIE: Ha-ha! 391 00:19:13,680 --> 00:19:14,840 How To Make Gravy. 392 00:19:16,160 --> 00:19:18,680 ALDO: Italian dishes, it's all about just simplicity 393 00:19:18,680 --> 00:19:20,120 and make the produce shine, 394 00:19:20,120 --> 00:19:22,640 and that's what I'm going to do today. 395 00:19:22,640 --> 00:19:25,080 The ingredients that I'm picking from Marco's pantry are capers, 396 00:19:25,080 --> 00:19:27,080 anchovy and olive oil, 397 00:19:27,080 --> 00:19:30,400 and it's more than enough for me to produce a good dish. 398 00:19:30,400 --> 00:19:32,640 Aldo. Oh, hello. 399 00:19:32,640 --> 00:19:33,960 How are you doing? I'm very good. 400 00:19:33,960 --> 00:19:36,960 Well, very intimidating but lovely to meet you. 401 00:19:36,960 --> 00:19:40,240 Geraldo, how are you? Bene grazie. 402 00:19:40,240 --> 00:19:42,000 Where are you from? Napoli. 403 00:19:42,000 --> 00:19:44,600 And how long have you been here? Now Australia eight years. 404 00:19:44,600 --> 00:19:46,040 But I'm very homesick. 405 00:19:46,040 --> 00:19:48,960 What are we cooking today? Stuffed squid. 406 00:19:48,960 --> 00:19:51,840 Stuffed squid, it's traditional Neapolitan stuffing 407 00:19:51,840 --> 00:19:54,360 where I go anchovy, capers. 408 00:19:54,360 --> 00:19:57,480 I got bread, lemon zest, parsley, 409 00:19:57,480 --> 00:20:00,360 and then I'm going to have the classic pizzaiola sauce. 410 00:20:00,360 --> 00:20:05,040 When you cook with heart and passion and emotion, it is always delicious. 411 00:20:05,040 --> 00:20:06,720 Always delicious. 412 00:20:06,720 --> 00:20:08,680 Do you know what's beautiful? 413 00:20:08,680 --> 00:20:12,920 It's where you give us insights into the world you were born into, 414 00:20:12,920 --> 00:20:14,920 the world which inspires you. 415 00:20:14,920 --> 00:20:16,880 You serve it on your plate. 416 00:20:16,880 --> 00:20:19,040 I look forward to eating your food. 417 00:20:19,040 --> 00:20:21,000 Ciao, ciao. Grazie. 418 00:20:21,000 --> 00:20:25,840 There is heart and soul that I'm putting to this food. 419 00:20:25,840 --> 00:20:28,640 So, the pizzaiola, the sauce is cooking away, 420 00:20:28,640 --> 00:20:31,280 and now it's time to move on the stuffing. 421 00:20:31,280 --> 00:20:34,200 I start cooking together the garlic, the anchovy, 422 00:20:34,200 --> 00:20:36,320 the finely chopped black olives. 423 00:20:36,320 --> 00:20:39,440 And then I need to add the beautiful squid tentacles 424 00:20:39,440 --> 00:20:40,960 that are finely chopped. 425 00:20:40,960 --> 00:20:44,800 Just the way that we cook at home and the way that we love it, 426 00:20:44,800 --> 00:20:47,760 and I hope that I'm going to impress Marco. 427 00:20:50,240 --> 00:20:54,040 Doesn't get much better than cooking for Marco Pierre White. 428 00:20:54,040 --> 00:20:55,960 You've got 45 minutes to go. 429 00:20:58,280 --> 00:21:02,080 Flavour bomb today! We are bringing on the chilli. 430 00:21:02,080 --> 00:21:04,400 I mean, we've got all these amazing ingredients to work with, 431 00:21:04,400 --> 00:21:07,160 so I'm going to cook a chilli... a version of chilli crab, 432 00:21:07,160 --> 00:21:10,520 but I'm doing it with beautiful Bay bugs. 433 00:21:10,520 --> 00:21:13,520 MARCO: I love that. Take every bug so no-one else can use it. 434 00:21:13,520 --> 00:21:17,560 I'm going to do a brandy and vanilla mousse, 435 00:21:17,560 --> 00:21:20,520 and then I'm going to pair that with fresh fruit 436 00:21:20,520 --> 00:21:24,040 and just a fruit reduction with a balsamic vinegar. 437 00:21:24,040 --> 00:21:27,200 This is probably the only time I'll get to cook for someone like Marco, 438 00:21:27,200 --> 00:21:31,560 so I'm going to push myself to make something kind of unforgettable. 439 00:21:31,560 --> 00:21:33,560 MICHAEL: Yeah, feeling really good about the challenge. 440 00:21:33,560 --> 00:21:36,320 Getting to cook for Marco again is a pretty amazing experience. 441 00:21:36,320 --> 00:21:40,360 Obviously not ideal that it's for elimination, 442 00:21:40,360 --> 00:21:42,960 but I'm just going to cook a really, a really good steak tartare 443 00:21:42,960 --> 00:21:44,680 to make sure it's not me going home today. 444 00:21:44,680 --> 00:21:45,880 So, fingers are crossed. 445 00:21:49,280 --> 00:21:51,400 ALVIN: Billie. You OK? Yeah. 446 00:21:52,400 --> 00:21:53,400 Yeah. 447 00:21:53,400 --> 00:21:57,320 So my potatoes are in the oven cooking, my potato cakes, 448 00:21:57,320 --> 00:22:01,000 and I'm working on my nan's barbecue meatloaf sauce. 449 00:22:01,000 --> 00:22:04,640 So it's pretty well a lot of those ingredients all mixed together - 450 00:22:04,640 --> 00:22:07,920 so, Worcestershire, tomato, mustard, lemon juice, vinegar 451 00:22:07,920 --> 00:22:09,560 and a bit of sugar. 452 00:22:09,560 --> 00:22:12,160 KEYMA: Go, girl! Smells so good. 453 00:22:12,160 --> 00:22:17,120 So, the role of Nan's meatloaf sauce sort of takes over the role 454 00:22:17,120 --> 00:22:21,200 an egg yolk and flavourings would in a traditional beef tartare. 455 00:22:21,200 --> 00:22:24,800 So you're going to get quite strong barbecue flavours, 456 00:22:24,800 --> 00:22:29,800 but I think that will go well with the potato and a mayonnaise. 457 00:22:29,800 --> 00:22:34,520 I'm sure Nan will have something to say about me just using the sauce 458 00:22:34,520 --> 00:22:36,600 and not making a meatloaf as well. 459 00:22:36,600 --> 00:22:38,680 But if Nan wants to apply for MasterChef, 460 00:22:38,680 --> 00:22:40,080 she can make the meatloaf, 461 00:22:40,080 --> 00:22:42,280 but I'm just going to use the sauce today. 462 00:22:44,960 --> 00:22:47,720 It's pretty wack cooking for Marco Pierre White once, 463 00:22:47,720 --> 00:22:51,160 but to get to cook for him twice is...it's, like, 464 00:22:51,160 --> 00:22:52,800 it kind of just takes your breath away. 465 00:22:54,240 --> 00:22:55,800 I really want to impress Marco today. 466 00:22:55,800 --> 00:22:57,520 Vegies are my strong point 467 00:22:57,520 --> 00:23:01,080 and I've cooked lots of vegie dishes in the competition so far. 468 00:23:01,080 --> 00:23:04,840 So I've made for you a burnt cabbage, a leek puree sauce, 469 00:23:04,840 --> 00:23:05,960 and now chilli oil. 470 00:23:05,960 --> 00:23:08,400 That was perfect. 471 00:23:08,400 --> 00:23:09,680 Thank you. 472 00:23:09,680 --> 00:23:12,800 Today I've made curried carrots with some smoked yoghurt 473 00:23:12,800 --> 00:23:14,280 and some crispy curry leaves. 474 00:23:14,280 --> 00:23:15,360 JOCK: It's well balanced. 475 00:23:15,360 --> 00:23:16,880 I'm very impressed. 476 00:23:16,880 --> 00:23:21,880 It's a strawberry and tomato salad with a coriander granita. 477 00:23:21,880 --> 00:23:25,080 ANDY: The hits well and truly keep on running with that dish. 478 00:23:25,080 --> 00:23:29,440 But today I've planned to cook the fish whole - 479 00:23:29,440 --> 00:23:31,760 skin-on, fins, the whole shebang. 480 00:23:31,760 --> 00:23:34,440 Because this is a risk, I'm doing two flounders 481 00:23:34,440 --> 00:23:37,800 and I'll put them in the oven at different times. 482 00:23:37,800 --> 00:23:39,160 I'm giving myself options 483 00:23:39,160 --> 00:23:42,760 so I can decide which one I think is going to be better for the judges. 484 00:23:42,760 --> 00:23:44,120 Nice to see you again, Harry. 485 00:23:44,120 --> 00:23:45,600 Yeah, nice to see you as well. 486 00:23:45,600 --> 00:23:48,440 What are you making, Harry? I'm going to be doing... 487 00:23:50,280 --> 00:23:52,720 ..whole flounder with a herb butter 488 00:23:52,720 --> 00:23:54,800 and then I'm going to just do a bitter lettuce salad 489 00:23:54,800 --> 00:23:57,920 that'll have a red jelly vinaigrette. 490 00:23:57,920 --> 00:23:58,960 Interesting. 491 00:23:58,960 --> 00:24:01,280 How are you trimming the fish? Or are you trimming it at all? 492 00:24:01,280 --> 00:24:03,200 No. OK. 493 00:24:06,560 --> 00:24:10,000 And you're just not going to know until we cut into it at the table? 494 00:24:10,000 --> 00:24:11,560 Yeah, which I've never done before. Risky? 495 00:24:11,560 --> 00:24:12,840 Like, I've never... Oh, yeah. 496 00:24:12,840 --> 00:24:14,160 We'll see how we go. Alright. 497 00:24:14,160 --> 00:24:15,560 We'll see what happens. Good luck. 498 00:24:15,560 --> 00:24:17,080 Thank you so much. Good luck, Harry. 499 00:24:17,080 --> 00:24:20,200 The cook on that fish has to be perfect, 500 00:24:20,200 --> 00:24:22,280 otherwise that could be the thing that sends me home. 501 00:24:24,960 --> 00:24:26,720 Go, little baby, go. 502 00:24:26,720 --> 00:24:30,280 Of all the ingredients, of all the ingredients they could have chosen... 503 00:24:30,280 --> 00:24:32,040 Yeah. ..the bizarre one is the flounder. 504 00:24:33,480 --> 00:24:36,920 Even if you cook it to perfection, it's not the best fish in there. 505 00:24:36,920 --> 00:24:38,800 All you've got to do is get through. Yeah. 506 00:24:38,800 --> 00:24:41,160 Huh. Yeah. Well said. 507 00:24:41,160 --> 00:24:43,920 Oh! Good smells coming out of this kitchen. 508 00:24:43,920 --> 00:24:47,640 My chicken's brining, my spice flour's ready to dip my chicken in, 509 00:24:47,640 --> 00:24:49,560 so now I'm going to work on my sauce. 510 00:24:49,560 --> 00:24:51,600 I'm using red currant jelly, soy sauce, 511 00:24:51,600 --> 00:24:53,760 chardonnay vinegar and tabasco sauce 512 00:24:53,760 --> 00:24:56,920 in a sweet and sour sauce for my fried chicken. 513 00:24:56,920 --> 00:24:59,240 Balancing Marco's pantry ingredients 514 00:24:59,240 --> 00:25:02,520 is actually the most important part of this whole dish. 515 00:25:02,520 --> 00:25:03,960 Hello, Julie. 516 00:25:03,960 --> 00:25:05,040 Hello. (LAUGHS) 517 00:25:05,040 --> 00:25:06,720 How are you? Julie Goodwin. 518 00:25:06,720 --> 00:25:08,200 I'm well, thank you. 519 00:25:08,200 --> 00:25:10,160 I see you've got a chilli around your neck. 520 00:25:10,160 --> 00:25:11,400 I do. I do! 521 00:25:11,400 --> 00:25:13,280 And I'm cooking with it today too, so... (LAUGHS) 522 00:25:13,280 --> 00:25:14,400 What are you making? 523 00:25:14,400 --> 00:25:19,920 Some fried chicken wings with a red currant chilli sauce. 524 00:25:19,920 --> 00:25:21,560 Fried chicken? Now you're talking. 525 00:25:21,560 --> 00:25:24,960 Finger-licking good? Well, I hope so. I hope so. 526 00:25:24,960 --> 00:25:27,880 And I hear that you... you were the first-ever winner. 527 00:25:27,880 --> 00:25:29,200 Yeah. Yeah. 528 00:25:29,200 --> 00:25:30,520 13 years ago. (LAUGHS) That's amazing. 529 00:25:30,520 --> 00:25:32,280 What's it like being back? 530 00:25:32,280 --> 00:25:34,400 Oh, it's, um...it's quite surreal. 531 00:25:34,400 --> 00:25:37,520 I'm having an out-of-body moment right now. (LAUGHS) 532 00:25:37,520 --> 00:25:39,800 It's an enormous privilege, Marco, to be here. 533 00:25:39,800 --> 00:25:41,520 It really is. 534 00:25:41,520 --> 00:25:42,960 Well, you're extraordinary. 535 00:25:42,960 --> 00:25:45,480 MasterChef has delivered me a lot of moments 536 00:25:45,480 --> 00:25:47,720 where I have to pinch myself to see if I'm dreaming 537 00:25:47,720 --> 00:25:49,800 and this is just another one of them. 538 00:25:49,800 --> 00:25:52,200 There are only a few people in the culinary world 539 00:25:52,200 --> 00:25:54,840 who have reached the heights that he's reached. 540 00:25:54,840 --> 00:25:57,280 And then it occurs to me... 541 00:25:58,880 --> 00:26:01,920 ..I'm going to be serving Marco Pierre White, 542 00:26:01,920 --> 00:26:05,520 legend of his time and mine... 543 00:26:07,280 --> 00:26:08,800 ..fried chicken. 544 00:26:15,800 --> 00:26:19,840 My dough's resting in the fridge and I'm working on my mince filling. 545 00:26:21,160 --> 00:26:23,280 My mince needs to be cooked tender. 546 00:26:23,280 --> 00:26:26,520 If it's dry and stringy, then... game over, I suppose. 547 00:26:26,520 --> 00:26:29,680 So while the gravy's sort of reducing and thickening, 548 00:26:29,680 --> 00:26:32,320 this is my chance to throw in the pantry item, 549 00:26:32,320 --> 00:26:35,800 so I throw in some tomato sauce with some Worcestershire, mustard, 550 00:26:35,800 --> 00:26:37,720 and I've also added a bit of tabasco 551 00:26:37,720 --> 00:26:39,440 because I want a little bit of pepperiness to it, 552 00:26:39,440 --> 00:26:40,720 and it's working quite well. 553 00:26:40,720 --> 00:26:42,960 Wanna taste my pie filling, Julie? Yeah! 554 00:26:42,960 --> 00:26:44,400 I'm feeling the pinch now. 555 00:26:44,400 --> 00:26:47,160 I need to get this pie in no later than 27 minutes, 556 00:26:47,160 --> 00:26:49,520 otherwise it won't have enough time to cook. 557 00:26:49,520 --> 00:26:51,400 Well, well? That's good. 558 00:26:51,400 --> 00:26:52,520 Not a bad pie? 559 00:26:52,520 --> 00:26:54,040 Honestly, today I'm not overthinking it. 560 00:26:54,040 --> 00:26:55,960 I'm cooking something that my family's cooked forever, 561 00:26:55,960 --> 00:26:57,400 and I love it. 562 00:26:57,400 --> 00:26:58,720 KEYMA: Dan. Yo. 563 00:26:58,720 --> 00:27:00,760 Almost 30 minutes to go. 564 00:27:00,760 --> 00:27:02,360 Fudge. Yeah. 565 00:27:02,360 --> 00:27:04,480 Just hurry up, yeah? 566 00:27:06,920 --> 00:27:08,840 Daniel. G'day, Jock. 567 00:27:08,840 --> 00:27:10,440 How are you, Marco? Nice to meet you, mate. 568 00:27:10,440 --> 00:27:11,440 What are you making? 569 00:27:11,440 --> 00:27:13,360 I'm going to make a beef pot pie. 570 00:27:13,360 --> 00:27:15,480 A lot of the stuff that you had was like what... 571 00:27:15,480 --> 00:27:18,000 ..well, I suppose a lot of us had in the pantry growing up. 572 00:27:18,000 --> 00:27:19,960 We didn't really eat too flash, 573 00:27:19,960 --> 00:27:23,120 so, um, Dad always managed to make a pretty mean gravy 574 00:27:23,120 --> 00:27:26,560 and...yeah, we didn't have much so they used to do the stew pie, 575 00:27:26,560 --> 00:27:30,520 so it was just everything in a pot, balance it with all that stuff. 576 00:27:30,520 --> 00:27:34,480 Well, one hour 15's not a long time to make pastry, 577 00:27:34,480 --> 00:27:37,600 to make your mince, to assemble and to have it cooked. 578 00:27:37,600 --> 00:27:39,880 I think it truly comes down to making sure 579 00:27:39,880 --> 00:27:41,320 that the mince is cooked enough. 580 00:27:41,320 --> 00:27:42,760 That's what I'm worried about the most. 581 00:27:42,760 --> 00:27:44,200 Good luck. Good luck, mate. 582 00:27:44,200 --> 00:27:45,440 Thanks, guys. 583 00:27:45,440 --> 00:27:48,600 My mince needs more time to really break down and get tender, 584 00:27:48,600 --> 00:27:51,880 but I need to get this pie in the oven. 585 00:27:51,880 --> 00:27:55,000 I can hear this big clock just ticking away... 586 00:27:57,080 --> 00:27:58,880 ..and it's breathing down my neck. 587 00:28:02,920 --> 00:28:04,960 (CLOCK TICKS LOUDLY) 588 00:28:16,160 --> 00:28:19,920 Cooks, I've given you the ingredients. 589 00:28:19,920 --> 00:28:22,080 Now you give me the dish. 590 00:28:22,080 --> 00:28:23,760 30 minutes remaining. 591 00:28:23,760 --> 00:28:25,200 ANDY: Go, guys. JOCK: Let's go. 592 00:28:25,200 --> 00:28:26,200 Come on. 593 00:28:26,280 --> 00:28:28,120 DANIEL: I'm under the pump for time. 594 00:28:28,120 --> 00:28:31,760 I need to get my pie in the oven no later than 27 minutes. 595 00:28:31,760 --> 00:28:34,120 I've got my pastry rolled out. 596 00:28:34,120 --> 00:28:36,680 My mince filling is in the baking tray, 597 00:28:36,680 --> 00:28:38,480 ready to be covered by the pastry. 598 00:28:38,480 --> 00:28:41,840 I would love an extra five minutes to get this filling perfect, 599 00:28:41,840 --> 00:28:43,760 but I don't have time for that. 600 00:28:43,760 --> 00:28:45,680 Your pastry will be fine, you think? Yeah. 601 00:28:45,680 --> 00:28:46,920 OK, so... That's 27 minutes, 602 00:28:46,920 --> 00:28:49,200 so you gotta get that thing egg-washed and in the oven. 603 00:28:49,200 --> 00:28:51,200 Yeah. I've covered my pie, 604 00:28:51,200 --> 00:28:53,000 I'll put the air vents on it, give it a nice egg wash, 605 00:28:53,000 --> 00:28:54,800 bit of salt and pepper on top, it'll look sick. 606 00:28:54,800 --> 00:28:56,360 Get that in the oven. 607 00:28:56,360 --> 00:28:57,800 (EXHALES HEAVILY) 608 00:28:57,800 --> 00:28:59,280 (CHUCKLES) I can finally breathe. 609 00:28:59,280 --> 00:29:00,360 Whew! 610 00:29:01,880 --> 00:29:03,320 Hey, Andy. Yes? 611 00:29:03,320 --> 00:29:05,000 I got it in. Happy for you. 612 00:29:05,000 --> 00:29:07,240 Now I just have to pray to God it's good. 613 00:29:07,240 --> 00:29:09,160 Oh, God. 614 00:29:10,280 --> 00:29:12,320 TOMMY: My soy sauce steaming mixture 615 00:29:12,320 --> 00:29:14,200 is tasting just as balanced as I need. 616 00:29:14,200 --> 00:29:15,920 I'm really, really happy with it. 617 00:29:15,920 --> 00:29:20,960 My ginger and garlic oil is also really, really savoury, tasty. 618 00:29:20,960 --> 00:29:24,280 Mmm! Good! Gingery, garlicky. 619 00:29:24,280 --> 00:29:25,560 I'm really liking it. 620 00:29:25,560 --> 00:29:28,680 I've got two beautifully thick Murray cod fillets. 621 00:29:28,680 --> 00:29:32,320 I'm going to use one to test a cook on because I can't get it wrong. 622 00:29:32,320 --> 00:29:34,880 Your filleting skills leave a lot to be desired, 623 00:29:34,880 --> 00:29:37,800 but you have got two very nice big chunks out of it. 624 00:29:37,800 --> 00:29:38,880 Yeah. 625 00:29:38,880 --> 00:29:41,720 So, fish is going to have to be cooked on point. 626 00:29:41,720 --> 00:29:43,200 On point, just until it's flaky. 627 00:29:43,200 --> 00:29:44,880 I don't want to put the nerves in you, 628 00:29:44,880 --> 00:29:47,840 but I've never seen or worked with a chef 629 00:29:47,840 --> 00:29:50,760 who can cook fish better than Marco. 630 00:29:50,760 --> 00:29:52,320 Oh! Of course. 631 00:29:52,320 --> 00:29:54,000 I'm looking forward to eating your fish. 632 00:29:54,000 --> 00:29:55,600 Oh, thank you. Thank you so much. 633 00:29:55,600 --> 00:29:57,320 Good luck, Tommy. Good luck. 634 00:29:57,320 --> 00:29:58,520 Thanks, Marco. 635 00:29:58,520 --> 00:30:02,440 Marco has this aura that just makes me feel, like, little, 636 00:30:02,440 --> 00:30:03,440 but not in a bad way. 637 00:30:03,440 --> 00:30:06,400 But just like I need to learn more to get to that level. 638 00:30:06,400 --> 00:30:08,040 The thickness of this fish 639 00:30:08,040 --> 00:30:11,280 is definitely going to influence my cooking time. 640 00:30:11,280 --> 00:30:13,040 But when you're cooking for Marco Pierre White, 641 00:30:13,040 --> 00:30:14,680 the fish has to be perfect. 642 00:30:18,440 --> 00:30:22,960 Gentlemen, some very interesting and good-sounding dishes out there. 643 00:30:22,960 --> 00:30:25,960 But I want to know what's worrying you guys, if anything. 644 00:30:25,960 --> 00:30:27,280 I'm gonna go Daniel, 645 00:30:27,280 --> 00:30:30,080 'cause he was racing to get his pie in the oven. JOCK: Yeah. 646 00:30:30,080 --> 00:30:31,840 I'm worried about Daniel. Yeah. 647 00:30:31,840 --> 00:30:34,560 Yeah. He's got his cottage pie. 648 00:30:34,560 --> 00:30:35,760 He had his filling there... 649 00:30:35,760 --> 00:30:38,040 I mean, it didn't look luxury... No. 650 00:30:38,040 --> 00:30:41,000 ..but I'm wondering if he's had to speed that process up 651 00:30:41,000 --> 00:30:43,400 to get it in the tin, to get the puff pastry over the top 652 00:30:43,400 --> 00:30:44,600 and in the oven. 653 00:30:44,600 --> 00:30:45,960 I think it's high risk to make a pie. 654 00:30:45,960 --> 00:30:47,640 I love a pie, don't get me wrong. Yeah, same. 655 00:30:47,640 --> 00:30:49,640 And if you can pull it off, delicious. 656 00:30:49,640 --> 00:30:50,640 Yeah. But it's high risk. 657 00:30:50,640 --> 00:30:53,560 And then Tommy down the front too, because he's just so... 658 00:30:53,560 --> 00:30:56,000 He's not cooking with the ingredients that he loves. 659 00:30:56,000 --> 00:30:57,640 The biggest failure he could make 660 00:30:57,640 --> 00:30:59,920 is to undercook or to overcook his fish. 661 00:31:01,320 --> 00:31:03,920 Harry, she's doing a flounder. Yeah. 662 00:31:03,920 --> 00:31:06,360 A whole flounder. I worry about Harry. 663 00:31:06,360 --> 00:31:09,280 She's got two. She's using one as a tester. 664 00:31:09,280 --> 00:31:12,880 Yeah. As we all know, not two flounders cook the same. 665 00:31:12,880 --> 00:31:15,360 I worry, but maybe it's all in the control 666 00:31:15,360 --> 00:31:17,800 and it's going to be sensational and I'm wrong. 667 00:31:17,800 --> 00:31:18,800 And I hope I'm wrong. 668 00:31:18,800 --> 00:31:21,560 She's not known for her protein cooking at all. 669 00:31:21,560 --> 00:31:24,680 She's done some epic vegetarian dishes. 670 00:31:24,680 --> 00:31:26,920 So... The cook on the fish is a whole 'nother thing. 671 00:31:28,920 --> 00:31:30,840 That's the stuffing. 672 00:31:30,840 --> 00:31:32,360 Try the sauce there. 673 00:31:33,560 --> 00:31:34,600 Oh, yum. 674 00:31:34,600 --> 00:31:38,320 My dish is calamari imbottunato, which means stuffed calamari, 675 00:31:38,320 --> 00:31:41,520 and it's a very typical Neapolitan dish. 676 00:31:41,520 --> 00:31:43,360 I finished my sauce. It's good. 677 00:31:43,360 --> 00:31:45,040 The organics, they are infusing. 678 00:31:45,040 --> 00:31:46,760 I've just got to finish the stuffing of the squid 679 00:31:46,760 --> 00:31:48,040 and then in the last 15 minutes, 680 00:31:48,040 --> 00:31:49,720 I've got to cook the squid to perfection. 681 00:31:49,720 --> 00:31:51,280 And that's it. 682 00:31:51,280 --> 00:31:55,680 My squid, they're perfectly clean. Super happy, and I can stuff them. 683 00:31:55,680 --> 00:31:57,440 Welcome to my nonna's kitchen. 684 00:31:59,920 --> 00:32:01,440 I like Aldo, though. He's funny. 685 00:32:01,440 --> 00:32:03,520 They're very thin. 686 00:32:03,520 --> 00:32:06,520 Sometimes if you overstuff them, they're going to burst 687 00:32:06,520 --> 00:32:08,560 and then you're going to have a crack on the squid. 688 00:32:08,560 --> 00:32:10,440 So even the amount of filling that goes in, 689 00:32:10,440 --> 00:32:13,400 it's a very meticulous thing to do. 690 00:32:13,400 --> 00:32:14,920 I'm super happy. 691 00:32:14,920 --> 00:32:16,720 They're looking great. 692 00:32:16,720 --> 00:32:21,800 Marco is looking forward to eating this dish, so I just got to motor. 693 00:32:21,800 --> 00:32:23,480 Oh, no. 694 00:32:23,480 --> 00:32:25,440 Oh, I put... 695 00:32:25,440 --> 00:32:27,160 I put sauce on myself! 696 00:32:27,160 --> 00:32:29,200 ANDY: You've got 20 minutes to go! 697 00:32:30,120 --> 00:32:31,640 Let's do this. 698 00:32:35,560 --> 00:32:37,080 I'm ticking along. I'm happy. 699 00:32:37,080 --> 00:32:39,360 It's the next 15 minutes - like, getting it all tasting right - 700 00:32:39,360 --> 00:32:41,120 that's the big pressure point for me. 701 00:32:41,120 --> 00:32:42,440 MONTANA: I'm just tasting everything, 702 00:32:42,440 --> 00:32:43,440 getting the balance perfect. 703 00:32:43,440 --> 00:32:44,600 That's what today is all about. 704 00:32:44,600 --> 00:32:47,240 So I want to spend my time on it and get it right. 705 00:32:47,240 --> 00:32:48,240 Mmm. 706 00:32:48,240 --> 00:32:49,760 This is what MasterChef is all about - 707 00:32:49,760 --> 00:32:52,720 seeing ingredients and seeing what you can draw from them 708 00:32:52,720 --> 00:32:54,120 to create an amazing dish. 709 00:32:58,720 --> 00:33:00,240 I feel pretty good. 710 00:33:00,240 --> 00:33:02,440 I feel like I'm going to get this done. 711 00:33:02,440 --> 00:33:04,080 My sauce is finished reducing. 712 00:33:04,080 --> 00:33:07,560 I keep tasting it to make sure that it's right. 713 00:33:07,560 --> 00:33:10,640 You know, I think it's lovely, and I just hope that Marco agrees. 714 00:33:10,640 --> 00:33:14,880 Julie, have you stopped to just take in the fact 715 00:33:14,880 --> 00:33:18,280 that you're making fried chicken for Marco Pierre White? 716 00:33:18,280 --> 00:33:21,240 It sounds ridiculous when you say it like that. (LAUGHS) 717 00:33:21,240 --> 00:33:23,600 But it's so great! It's such a baller move. 718 00:33:23,600 --> 00:33:26,120 I mean, they have to be the best fried chicken ever 719 00:33:26,120 --> 00:33:28,400 if you're going to be serving it to that guy. 720 00:33:28,400 --> 00:33:30,720 I hope so. Sell me this sauce. 721 00:33:30,720 --> 00:33:33,160 What do you think? I'm...I'm sold. I just tried it. 722 00:33:33,160 --> 00:33:34,400 (LAUGHS) (LAUGHS) 723 00:33:34,400 --> 00:33:36,920 Oh, thank you. Case closed. 724 00:33:36,920 --> 00:33:38,200 Ooh. 725 00:33:38,200 --> 00:33:40,600 It's a riff on my chilli plum sauce that I make at home. 726 00:33:40,600 --> 00:33:42,920 The sauce is on point. Now it's just all about that fried chicken. 727 00:33:42,920 --> 00:33:44,040 Yep. 728 00:33:44,040 --> 00:33:45,600 I'm going to fry the chicken 729 00:33:45,600 --> 00:33:48,080 for around four minutes for the thinner bits 730 00:33:48,080 --> 00:33:50,160 and five minutes for the drumettes. 731 00:33:50,160 --> 00:33:53,920 I just want to make sure that this chicken is hot and crunchy 732 00:33:53,920 --> 00:33:55,400 and cooked all the way through 733 00:33:55,400 --> 00:33:59,120 and make sure that I'm not going to serve raw chicken to Marco Pierre White. 734 00:34:04,840 --> 00:34:07,040 BILLIE: Pretty much all the elements are done so far. 735 00:34:08,040 --> 00:34:13,200 I have my beef tartare sitting in Nan's meatloaf sauce. 736 00:34:13,200 --> 00:34:16,200 My potato cake looks really good. 737 00:34:16,200 --> 00:34:18,440 I've just got to slice it and fry it. 738 00:34:18,440 --> 00:34:20,960 I'm feeling pretty confident with these ingredients 739 00:34:20,960 --> 00:34:25,080 but there's always an underlying tone of terror 740 00:34:25,080 --> 00:34:27,000 having to cook for Marco. 741 00:34:27,000 --> 00:34:29,160 Hi. Billie. 742 00:34:29,160 --> 00:34:30,920 Hello, Billie. Hi, Marco. Nice to see you again. 743 00:34:30,920 --> 00:34:36,720 This is, like, based off my nan's barbecue meatloaf sauce. 744 00:34:36,720 --> 00:34:38,560 Sounds delicious. I hope so. 745 00:34:38,560 --> 00:34:41,240 You're a past winner, aren't you? Yeah. Yeah. 746 00:34:41,240 --> 00:34:42,960 A lot is expected of you. Yeah, I know. 747 00:34:42,960 --> 00:34:44,880 The pressure's real. Uhh! Good luck. 748 00:34:44,880 --> 00:34:46,720 Great. Thanks. Bye, Billie. 749 00:34:46,720 --> 00:34:51,600 I feel a lot of pressure and need to cook really well 750 00:34:51,600 --> 00:34:53,320 to keep my place in the competition, 751 00:34:53,320 --> 00:34:56,400 but to also defend that title of winning season 7. 752 00:34:56,400 --> 00:34:58,520 So I'm going to fight for it. 753 00:35:00,160 --> 00:35:03,840 Don't get yourself into a pickle. You have 15 minutes to go! 754 00:35:03,840 --> 00:35:06,560 KEYMA: Whoo! Let's go, guys! 755 00:35:06,560 --> 00:35:08,520 (CLAPS) Keep going! 756 00:35:08,520 --> 00:35:10,280 Doing well! 757 00:35:13,320 --> 00:35:15,120 You feel it's a bit sweet? Yeah. 758 00:35:15,120 --> 00:35:18,000 Use a tiny, tiny bit of that. There's a little bit of that in it. 759 00:35:18,000 --> 00:35:19,640 Well, then put a bit more in. 760 00:35:22,080 --> 00:35:23,960 She needs a little bit longer. 761 00:35:23,960 --> 00:35:26,480 That's OK, because that's why we got testers. 762 00:35:27,880 --> 00:35:29,800 I cut into my test piece of fish 763 00:35:29,800 --> 00:35:33,000 and it's...it's cooked pretty well all the way around, 764 00:35:33,000 --> 00:35:37,320 but I've got about a centimetre of fish which is raw on the inside, 765 00:35:37,320 --> 00:35:39,800 and that's... that's not a good sign. 766 00:35:39,800 --> 00:35:41,800 Yeah, it's just not coming apart. 767 00:35:43,480 --> 00:35:44,480 Yeah. How's the sauce? 768 00:35:44,480 --> 00:35:46,520 The sauce is good, man. I'm pretty happy with the sauce. 769 00:35:46,520 --> 00:35:48,760 The cook on the fish is what I'm worried about, man. 770 00:35:48,760 --> 00:35:53,040 My simple-style dish has suddenly become so difficult 771 00:35:53,040 --> 00:35:56,480 because it's a matter of seconds when a fish becomes overdone, 772 00:35:56,480 --> 00:35:58,800 and I can't have an overdone fish today. 773 00:35:58,800 --> 00:36:02,960 My test piece was still under after about 10 minutes of cooking. 774 00:36:02,960 --> 00:36:04,360 I've only got 15 minutes now 775 00:36:04,360 --> 00:36:08,120 and that means I've only got at max two minutes at the end of this cook 776 00:36:08,120 --> 00:36:10,240 to really put this all on a plate and put it together, 777 00:36:10,240 --> 00:36:11,480 and I'm really worried now. 778 00:36:11,480 --> 00:36:13,160 Tommy, you know Marco said 779 00:36:13,160 --> 00:36:15,760 that he loves everything that's going on here. 780 00:36:15,760 --> 00:36:18,080 Yeah. He just wonders what the fish will be cooked like. 781 00:36:18,080 --> 00:36:19,440 Oh... That's exactly what he said. 782 00:36:19,440 --> 00:36:21,120 Of course he did. Um... 783 00:36:21,120 --> 00:36:22,640 He's going to kill me, isn't he? Maybe. 784 00:36:24,520 --> 00:36:26,480 HARRY: Second time cooking protein. 785 00:36:26,480 --> 00:36:28,160 Just got to get used to it, hey? 786 00:36:28,160 --> 00:36:30,440 It's something that I do at home, 787 00:36:30,440 --> 00:36:32,560 so I don't understand why I can't do it here. 788 00:36:32,560 --> 00:36:34,040 The risk of doing a whole cooked fish 789 00:36:34,040 --> 00:36:38,400 is that I don't know how it's cooked until the judges cut into it. 790 00:36:38,400 --> 00:36:39,640 And that's terrifying. 791 00:36:39,640 --> 00:36:43,920 So I've got two flounders in the oven that have gone in at different times. 792 00:36:43,920 --> 00:36:46,000 Now I'm working on my herb butter. 793 00:36:46,000 --> 00:36:49,320 This is the thing that needs to dress the fish. 794 00:36:49,320 --> 00:36:51,440 I'm not really worried about what anybody else is doing today. 795 00:36:51,440 --> 00:36:53,400 I just need to worry about getting myself over the line. 796 00:36:53,400 --> 00:36:55,360 (TIMER BEEPS) My timer goes off 797 00:36:55,360 --> 00:36:57,080 and it's time to check my first fish. 798 00:36:58,680 --> 00:37:01,960 This is, like, the scariest part of my entire cook. 799 00:37:05,160 --> 00:37:06,480 He's over. 800 00:37:08,520 --> 00:37:11,800 And it's not like a little bit over, it's like REALLY over. 801 00:37:11,800 --> 00:37:16,440 My other flounder has been in the oven for maybe five minutes less, 802 00:37:16,440 --> 00:37:17,800 so I'm just going to pull it out. 803 00:37:17,800 --> 00:37:20,000 Like, it's not even worth the risk of keeping it in there. 804 00:37:20,000 --> 00:37:22,160 I've got to have some kind of faith 805 00:37:22,160 --> 00:37:25,640 that that second one is going to be OK when the judges cut into it. 806 00:37:25,640 --> 00:37:29,000 I can't serve Marco Pierre White overcooked fish. 807 00:37:30,800 --> 00:37:34,040 Right now I'm, in the words of Julie Goodwin, bricking it. 808 00:37:48,320 --> 00:37:49,440 Come on! 809 00:37:50,560 --> 00:37:52,560 Make sure your dish cuts the mustard. 810 00:37:52,560 --> 00:37:55,200 You've only got 10 minutes to go! 811 00:37:55,200 --> 00:37:57,440 (JUDGES CHEER AND APPLAUD) 812 00:38:01,480 --> 00:38:03,360 Oh, my God. 813 00:38:06,600 --> 00:38:08,000 Oh, yeah. 814 00:38:08,000 --> 00:38:12,400 I've got my sauce reduced to a way that I really like 815 00:38:12,400 --> 00:38:15,880 and it's got all the right, sweet, sour, spicy sort of notes 816 00:38:15,880 --> 00:38:18,160 that I...that I'm looking for. 817 00:38:18,160 --> 00:38:20,960 I'm feeling slightly more confident 818 00:38:20,960 --> 00:38:23,760 with the balance and the flavour of the sauce. 819 00:38:23,760 --> 00:38:25,600 Yeah, maybe. 820 00:38:25,600 --> 00:38:27,160 And now I've got the prawns... 821 00:38:28,160 --> 00:38:30,120 The cook on the prawns is very important 822 00:38:30,120 --> 00:38:31,720 'cause there's nowhere to hide in this. 823 00:38:31,720 --> 00:38:34,800 So, better do it justice. 824 00:38:34,800 --> 00:38:37,840 So, I'm thinking of how this dish comes together. 825 00:38:44,160 --> 00:38:46,720 I feel like it needs something else. 826 00:38:46,720 --> 00:38:49,600 It needs a wow sort of factor, I guess. 827 00:38:50,640 --> 00:38:53,000 The sauce can sit on top. 828 00:38:53,000 --> 00:38:55,960 Something to add a bit more saltiness. 829 00:38:58,400 --> 00:39:00,680 Reminded me of something else. 830 00:39:00,680 --> 00:39:04,120 Then I remember a dish that we have in Malaysia 831 00:39:04,120 --> 00:39:05,920 called butter prawns. 832 00:39:05,920 --> 00:39:08,600 That uses an element there called egg floss 833 00:39:08,600 --> 00:39:10,560 to give it that extra salty hit. 834 00:39:11,560 --> 00:39:14,640 Now, the egg floss is just a couple of eggs, seasoned, 835 00:39:14,640 --> 00:39:16,200 with a little bit of soy. 836 00:39:16,200 --> 00:39:19,960 And then I cook that really well until it's nice and brown and crispy 837 00:39:19,960 --> 00:39:22,640 and I crush it into a fine powder. 838 00:39:22,640 --> 00:39:27,160 It's a simple dish, but my simple can be complex in flavours as well. 839 00:39:27,160 --> 00:39:28,440 Kind of like me. 840 00:39:28,440 --> 00:39:31,400 Simple, basic, yet complex. 841 00:39:36,200 --> 00:39:38,520 ALDO: I was worried that I was running out of time. 842 00:39:38,520 --> 00:39:40,280 But my squid, it's cooking. 843 00:39:40,280 --> 00:39:42,560 They look good. Thank you, man. 844 00:39:43,920 --> 00:39:45,440 It's looking great. 845 00:39:46,600 --> 00:39:48,360 So, I'm happy. 846 00:39:49,840 --> 00:39:51,640 JULIE: Whoa! Ha-ha! 847 00:39:52,840 --> 00:39:55,120 I'm deglazing the frypan with white wine. 848 00:39:56,360 --> 00:39:57,600 Go, Aldo. 849 00:39:57,600 --> 00:40:00,800 Then I'll let this simmer away for at least a couple of minutes, 850 00:40:00,800 --> 00:40:05,240 so the steam, it will just keep cooking the squid to perfection. 851 00:40:05,240 --> 00:40:08,120 I like the calamari when they're stuffed. 852 00:40:08,120 --> 00:40:10,080 I can't wait to eat them. 853 00:40:14,920 --> 00:40:17,760 It's crazy. I'm not talking to a random person. 854 00:40:17,760 --> 00:40:19,840 I'm just talking to Marco Pierre White. 855 00:40:19,840 --> 00:40:23,480 He's just a hero, a legend, 856 00:40:23,480 --> 00:40:26,480 a god in the kitchen. 857 00:40:26,480 --> 00:40:28,400 Good luck, eh? Ciao. Thank you. 858 00:40:28,400 --> 00:40:30,920 This is my food. It's food that I know inside out. 859 00:40:30,920 --> 00:40:33,560 And I hope that I'm going to impress Marco. 860 00:40:35,640 --> 00:40:38,760 Not much time to go! You've only got five minutes left! 861 00:40:38,760 --> 00:40:40,600 KEYMA: Come on, guys! JOCK: Let's go, guys. Come on! 862 00:40:40,600 --> 00:40:42,920 You can do it! Keep pushing! 863 00:40:53,480 --> 00:40:55,400 JULIE: I'm just getting my chicken right. 864 00:40:55,400 --> 00:40:58,520 My chicken gets an extra minute in the fryer. I take it out. 865 00:40:58,520 --> 00:41:00,000 I'm really happy with it. 866 00:41:00,000 --> 00:41:04,160 I think, with this sauce, that I'm delivering tasty food today. 867 00:41:04,160 --> 00:41:06,080 They look delicious. Thank you. 868 00:41:06,080 --> 00:41:08,440 You've made them before, haven't you? I have. 869 00:41:08,440 --> 00:41:11,440 I love the mess you make of your apron. I'm exactly the same. 870 00:41:11,440 --> 00:41:13,800 Oh! Oh! How embarrassing! 871 00:41:13,800 --> 00:41:16,320 No, don't be. It shows that you graft. 872 00:41:16,320 --> 00:41:17,800 God bless. 873 00:41:22,160 --> 00:41:24,600 This is me trying to work clean for Marco. 874 00:41:24,600 --> 00:41:27,280 Oh, boy. I lost my tea towel, I lost... 875 00:41:29,200 --> 00:41:31,440 (GROANS) 876 00:41:31,440 --> 00:41:33,520 DANIEL: If someone had told me a few months ago 877 00:41:33,520 --> 00:41:36,040 that I'd be on MasterChef, next to Julie Goodwin, 878 00:41:36,040 --> 00:41:40,320 cooking a beef mince pie for Marco Pierre White, 879 00:41:40,320 --> 00:41:43,400 like, I would not have believed them. 880 00:41:43,400 --> 00:41:45,440 Yeah. I'm living my dream right now. 881 00:41:45,440 --> 00:41:47,200 Cooking for Marco, next to Julie. 882 00:41:47,200 --> 00:41:49,120 And we're cooking some... just homestyle stuff 883 00:41:49,120 --> 00:41:50,920 that, you know, she would feed her family, 884 00:41:50,920 --> 00:41:52,280 my family would feed me, and it's... 885 00:41:52,280 --> 00:41:54,560 Yeah, I don't know. It's really special today. I really enjoy it. 886 00:41:56,240 --> 00:41:59,000 I'm just balancing my pea puree now, I'm pretty happy with it, 887 00:41:59,000 --> 00:42:01,200 and I'm just having a little gander in the oven. 888 00:42:01,200 --> 00:42:04,160 ANDY: What's going on in here? It's crisping up quite nicely. 889 00:42:04,160 --> 00:42:06,520 Just gotta let that centre, which, yeah, she'll be close. 890 00:42:06,520 --> 00:42:08,280 She will be close. 891 00:42:08,280 --> 00:42:09,840 Now I'm just waiting till the last minute 892 00:42:09,840 --> 00:42:11,960 to make sure that I can get as much caramelisation 893 00:42:11,960 --> 00:42:13,480 on my pastry as possible. 894 00:42:13,480 --> 00:42:15,840 I just...I hope it's enough. 895 00:42:15,840 --> 00:42:19,520 Puff, my pretty. Puff up. 896 00:42:19,520 --> 00:42:22,480 BILLIE: All good. It's almost there. 897 00:42:22,480 --> 00:42:24,480 I'm...I'm feeling pretty good. 898 00:42:24,480 --> 00:42:27,560 I'm really happy with the barbecue sauce, 899 00:42:27,560 --> 00:42:29,880 and I reckon it'll go really well 900 00:42:29,880 --> 00:42:33,480 with these little crispy potato cakes and beef tartare. 901 00:42:33,480 --> 00:42:35,840 KEYMA: Billie, look at that colour! Beautiful! 902 00:42:35,840 --> 00:42:38,320 I'm happy with all the flavours. 903 00:42:38,320 --> 00:42:40,800 I just hope it is enough to keep me here. 904 00:42:42,200 --> 00:42:44,760 Cooks, one minute remaining! 905 00:42:44,760 --> 00:42:47,320 One minute! ANDY: One minute! Let's go. 906 00:42:47,320 --> 00:42:49,960 Come on, guys! Let's do it! 907 00:42:49,960 --> 00:42:51,640 Come on! 908 00:42:57,280 --> 00:42:59,720 HARRY: I'm feeling so all over the place. 909 00:42:59,720 --> 00:43:01,480 I'm putting a fish on the plate 910 00:43:01,480 --> 00:43:03,960 that I don't know if it's cooked properly or not. 911 00:43:03,960 --> 00:43:07,400 My herb butter has turned into this kind of, like, thick sauce, 912 00:43:07,400 --> 00:43:09,200 which I wasn't aiming for. 913 00:43:13,520 --> 00:43:17,240 And the only thing that I'm OK with is a side salad and a vinaigrette. 914 00:43:17,240 --> 00:43:18,960 This is not where I wanted to be at this point. 915 00:43:22,080 --> 00:43:23,720 (TIMER BEEPS) TOMMY: The timer has gone off. 916 00:43:23,720 --> 00:43:24,960 I open up the fish. 917 00:43:24,960 --> 00:43:27,840 It is definitely more cooked than the test piece. 918 00:43:27,840 --> 00:43:30,360 I can't leave it in the steamer anymore. 919 00:43:30,360 --> 00:43:32,880 I'm freakin' frantic. 920 00:43:32,880 --> 00:43:35,440 Got my hot garlic and ginger oil. 921 00:43:35,440 --> 00:43:36,920 Pour it on top of my fish. 922 00:43:36,920 --> 00:43:39,240 That's it. I'm not touching the fish anymore. 923 00:43:39,240 --> 00:43:41,320 I'm just hoping and praying that it's cooked perfectly. 924 00:43:41,320 --> 00:43:45,360 I feel like Marco is just like a dad that you want to always impress. 925 00:43:45,360 --> 00:43:49,000 Please, let me be in your good books. 926 00:43:49,000 --> 00:43:50,600 You good? I think she's good. 927 00:43:50,600 --> 00:43:51,880 Looks beautiful. Oh! 928 00:43:51,880 --> 00:43:53,720 Just cooked in the centre there. Yeah. 929 00:43:53,720 --> 00:43:56,400 Get that pie out of the oven, Daniel! 930 00:43:56,400 --> 00:43:57,800 Yeah! JULIE: Come on, darling. 931 00:43:58,920 --> 00:44:01,360 Is it out? Yeah, it's coming out now. 932 00:44:01,360 --> 00:44:03,400 It'd wanna be out because... 933 00:44:03,400 --> 00:44:04,440 Ten... 934 00:44:04,440 --> 00:44:06,040 ALL: ..nine, eight, 935 00:44:06,040 --> 00:44:09,200 seven, six, five, 936 00:44:09,200 --> 00:44:13,280 four, three, two, one! 937 00:44:13,280 --> 00:44:16,200 That's it! (CHEERING) 938 00:44:18,000 --> 00:44:20,600 KEYMA: Yes, guys, well done! 939 00:44:27,080 --> 00:44:28,360 Massive effort. 940 00:44:29,360 --> 00:44:31,080 DANIEL: I'm pretty sure my puff's great. 941 00:44:31,080 --> 00:44:32,520 And now it all comes down to the filling. 942 00:44:33,600 --> 00:44:35,560 I can't see inside the pie. You know what I mean? 943 00:44:35,560 --> 00:44:37,040 So, I'm just worried about that. 944 00:44:37,040 --> 00:44:38,680 Yeah, you never know. 945 00:44:44,080 --> 00:44:46,280 The challenge today was easy. 946 00:44:46,280 --> 00:44:50,160 Cook with some of Marco's favourite pantry items. 947 00:44:50,160 --> 00:44:53,480 And you had to cook with more than one of them. 948 00:44:55,200 --> 00:44:58,200 And the first dish we want to taste belongs to... 949 00:44:58,200 --> 00:44:59,840 ..Julie. 950 00:44:59,840 --> 00:45:01,840 (APPLAUSE) 951 00:45:03,200 --> 00:45:05,680 JULIE: I'm happy. I'm happy with my dish. 952 00:45:05,680 --> 00:45:07,360 I know it's tasty. 953 00:45:07,360 --> 00:45:10,800 But if Marco Pierre White were to bite into a chicken wing 954 00:45:10,800 --> 00:45:12,360 and it was raw in the middle, 955 00:45:12,360 --> 00:45:14,960 I would just die on the spot. 956 00:45:33,400 --> 00:45:35,560 What's the dish? 957 00:45:35,560 --> 00:45:39,680 It's fried chicken with red currant chilli sauce. 958 00:45:41,000 --> 00:45:42,840 I know you know what it's like to cook for us, 959 00:45:42,840 --> 00:45:44,960 but what is it like to cook for Marco? 960 00:45:44,960 --> 00:45:47,600 Oh, it's a privilege, um, actually. 961 00:45:47,600 --> 00:45:49,800 My heart's going like a jackhammer, 962 00:45:49,800 --> 00:45:51,800 but it's, um... (LAUGHTER) 963 00:45:51,800 --> 00:45:54,240 It's just a wonderful experience. 964 00:45:54,240 --> 00:45:57,120 This is something that will stay with me for the rest of my life. 965 00:45:59,200 --> 00:46:03,160 I know this is completely nothing to do with cooking, 966 00:46:03,160 --> 00:46:05,600 but every time I meet a girl called Julie... 967 00:46:06,720 --> 00:46:09,840 ..it reminds me of that song when I was a boy. 968 00:46:09,840 --> 00:46:12,080 Do you know the song? I think I do. 969 00:46:12,080 --> 00:46:14,320 Is it "Julie, Julie, Julie, do you love me?" 970 00:46:14,320 --> 00:46:15,680 That's the song. 971 00:46:15,680 --> 00:46:17,760 (LAUGHTER) 972 00:46:17,760 --> 00:46:20,080 "Julie, Julie, Julie, do you love me?" 973 00:46:20,080 --> 00:46:21,480 I do. 974 00:46:21,480 --> 00:46:24,720 (LAUGHTER) 975 00:46:28,600 --> 00:46:30,200 Oh, that is epic. 976 00:46:56,880 --> 00:46:58,400 Why are you smiling? 977 00:46:58,400 --> 00:47:00,560 (LAUGHS) 'Cause you're licking your fingers. 978 00:47:00,560 --> 00:47:02,600 I'm taking it as a good sign. 979 00:47:05,160 --> 00:47:07,400 Your sauce is deliciously sticky. 980 00:47:09,120 --> 00:47:11,880 And I like your batter very much. 981 00:47:11,880 --> 00:47:15,640 And I like the simplicity of your presentation. 982 00:47:15,640 --> 00:47:18,640 But I kind of like that sort of bit of spice in the sauce, 983 00:47:18,640 --> 00:47:21,280 that heat that comes through, which is not too dominating, 984 00:47:21,280 --> 00:47:23,120 so I can still taste the chicken. 985 00:47:23,120 --> 00:47:26,000 I felt transported to your kitchen with a dish like this. 986 00:47:26,000 --> 00:47:29,240 And it's just simple, easy to understand 987 00:47:29,240 --> 00:47:31,720 and happiness-inducing. Thank you. 988 00:47:31,720 --> 00:47:34,040 JOCK: Chicken with just a slight blush on the inside. 989 00:47:34,040 --> 00:47:35,680 Beautifully done. 990 00:47:35,680 --> 00:47:37,600 And this sweet chilli sauce is somewhere between 991 00:47:37,600 --> 00:47:40,280 sweet chilli sauce and a sweet-and-sour sauce. 992 00:47:40,280 --> 00:47:42,040 I loved it. I think it was fantastic. 993 00:47:42,040 --> 00:47:43,520 Well done, Julie. Thank you so much. 994 00:47:43,520 --> 00:47:44,680 ANDY: Well done, Julie. 995 00:47:44,680 --> 00:47:46,400 (APPLAUSE) 996 00:47:47,480 --> 00:47:50,120 Everyone else's dishes have still got to be tasted. 997 00:47:50,120 --> 00:47:53,440 So, I've got no idea where in the pack I'm going to sit. 998 00:47:53,440 --> 00:47:56,280 But as I walk back to my bench, I am happy. 999 00:47:57,280 --> 00:47:58,480 (SIGHS) (MICHAEL CHUCKLES) 1000 00:47:58,480 --> 00:48:01,640 And the next dish we'd like to taste belongs to Billie. 1001 00:48:01,640 --> 00:48:04,400 (APPLAUSE) 1002 00:48:06,080 --> 00:48:09,200 I've been feeling a lot of pressure to perform well, 1003 00:48:09,200 --> 00:48:12,080 but I'm just hoping that I've done enough 1004 00:48:12,080 --> 00:48:14,400 to impress the judges and Marco. 1005 00:48:20,040 --> 00:48:21,960 Billie, what's the dish? 1006 00:48:21,960 --> 00:48:24,920 So, it's loaded crispy potatoes. 1007 00:48:24,920 --> 00:48:30,000 There's some beef, anchovies, capers and a Worcestershire mayo. 1008 00:48:30,000 --> 00:48:32,120 What did you choose to use? 1009 00:48:32,120 --> 00:48:35,840 So, I used the Worcestershire, the tomato sauce, 1010 00:48:35,840 --> 00:48:38,040 capers, mustard, 1011 00:48:38,040 --> 00:48:39,680 and the red wine vinegar. 1012 00:49:08,880 --> 00:49:11,080 You're a very clever and thoughtful cook. 1013 00:49:12,920 --> 00:49:14,440 You really are. 1014 00:49:14,440 --> 00:49:17,480 And your palate is very good, too. 1015 00:49:17,480 --> 00:49:20,440 If you were blindfolded, you would never know it was raw meat. 1016 00:49:20,440 --> 00:49:22,640 You'd just think, "This is delicious." 1017 00:49:22,640 --> 00:49:25,920 And I think the Worcester sauce mayonnaise is genius. 1018 00:49:27,000 --> 00:49:28,560 The fact that you have that confidence 1019 00:49:28,560 --> 00:49:30,840 to put that entire anchovy across the top... 1020 00:49:30,840 --> 00:49:32,160 (CHUCKLES) 1021 00:49:32,160 --> 00:49:34,160 It was good. It was truly delicious. 1022 00:49:34,160 --> 00:49:35,600 Thank you. 1023 00:49:35,600 --> 00:49:37,600 I love that what you've taken 1024 00:49:37,600 --> 00:49:42,480 is ostensibly a hashbrown and your nan's meatloaf 1025 00:49:42,480 --> 00:49:44,200 and turned it into this, 1026 00:49:44,200 --> 00:49:46,000 because I don't know that anyone else 1027 00:49:46,000 --> 00:49:48,200 would have imagined it in the same way. 1028 00:49:48,200 --> 00:49:53,360 I think that there's such an amount of technique and humour and wit 1029 00:49:53,360 --> 00:49:55,680 about the way you've configured everything. 1030 00:49:55,680 --> 00:49:57,840 I think this is restaurant-ready. 1031 00:49:57,840 --> 00:50:00,120 Thank you. I agree with Marco. 1032 00:50:00,120 --> 00:50:03,520 You'd be hard pushed to... to tell that it was raw meat in that 1033 00:50:03,520 --> 00:50:06,880 because the balance was so fine, so beautiful. 1034 00:50:06,880 --> 00:50:09,120 And, also, there was that balance in textures - 1035 00:50:09,120 --> 00:50:11,720 the crisp base and then the slight sort of... 1036 00:50:11,720 --> 00:50:13,760 ..that give that the anchovy has, 1037 00:50:13,760 --> 00:50:15,520 the creaminess of the mayonnaise. 1038 00:50:15,520 --> 00:50:17,280 It all worked together beautifully. 1039 00:50:17,280 --> 00:50:20,600 You used Marco's pantry very, very well. 1040 00:50:20,600 --> 00:50:23,560 Very well. Very considered. And a great dish. 1041 00:50:23,560 --> 00:50:25,560 Thank you. ANDY: Nice one, Billie. 1042 00:50:25,560 --> 00:50:28,240 (APPLAUSE) 1043 00:50:28,240 --> 00:50:31,840 I'm just glad I did justice to Nan's barbecue meatloaf sauce. 1044 00:50:31,840 --> 00:50:35,920 I think if I had have ruined it, I would have heard a lot from her. 1045 00:50:35,920 --> 00:50:38,840 ALVIN: Yay! Got a win for Nan. 1046 00:50:40,200 --> 00:50:41,640 ALDO: Come on, you knew. 1047 00:50:41,640 --> 00:50:43,120 Sarah! 1048 00:50:43,120 --> 00:50:44,400 What's the dish? 1049 00:50:44,400 --> 00:50:47,440 I have made tartare with a touch of Goa. 1050 00:50:47,440 --> 00:50:49,040 MEL: The flavours are fantastic 1051 00:50:49,040 --> 00:50:53,120 and I think the thinking behind the textures is also really good. 1052 00:50:53,120 --> 00:50:55,200 Thank you. Mindy. 1053 00:50:55,200 --> 00:50:58,080 I've made you chilli bugs. You've disguised the ketchup. 1054 00:50:58,080 --> 00:51:01,120 I kind of like the coarseness of the sauce as well. 1055 00:51:01,120 --> 00:51:02,480 ANDY: Montana. 1056 00:51:02,480 --> 00:51:05,160 MONTANA: Honey parfait, blackberries and tarragon. 1057 00:51:05,160 --> 00:51:07,560 ANDY: The parfait was silky. It was beautiful. 1058 00:51:07,560 --> 00:51:10,120 The perfume of honey was superb. 1059 00:51:10,120 --> 00:51:11,120 Steph. 1060 00:51:11,120 --> 00:51:16,080 A brandy mousse with a balsamic vinegar and strawberry sauce. 1061 00:51:16,080 --> 00:51:17,760 The sauce is a good balance. 1062 00:51:17,760 --> 00:51:20,760 I think you've used the balsamic vinegar to good effect. 1063 00:51:20,760 --> 00:51:22,760 I think you did a good job. 1064 00:51:22,760 --> 00:51:24,480 Michael. What did you make us? 1065 00:51:24,480 --> 00:51:26,400 Just a classic steak tartare. 1066 00:51:26,400 --> 00:51:29,480 MEL: I loved the generosity of flavour. It's a tasty dish. 1067 00:51:29,480 --> 00:51:31,160 Is it going to be top of the class? 1068 00:51:31,160 --> 00:51:33,200 Doesn't have to be today, really, does it? 1069 00:51:33,200 --> 00:51:35,000 Thank you very much, guys. Thank you. 1070 00:51:35,000 --> 00:51:37,120 (APPLAUSE) 1071 00:51:41,120 --> 00:51:42,760 Next up... 1072 00:51:45,920 --> 00:51:47,400 ..Tommy. 1073 00:51:47,400 --> 00:51:49,840 (APPLAUSE) 1074 00:51:51,520 --> 00:51:53,680 TOMMY: I'm really, really happy with this dish. 1075 00:51:53,680 --> 00:51:56,480 But it all rides on that fish. 1076 00:51:57,480 --> 00:51:59,920 You know, it can't be under, that's for sure, and it can't be over, 1077 00:51:59,920 --> 00:52:01,880 'cause when you're cooking for Marco Pierre White, 1078 00:52:01,880 --> 00:52:03,960 the fish has to be perfect. 1079 00:52:03,960 --> 00:52:05,720 Hope you guys enjoy. 1080 00:52:08,120 --> 00:52:09,960 Tommy, what'd you make? 1081 00:52:09,960 --> 00:52:14,440 I made soy sauce fish with a ginger and garlic oil and some rice. 1082 00:52:14,440 --> 00:52:18,240 OK, so, with soy sauce fish, you've used the soy sauce. 1083 00:52:18,240 --> 00:52:19,520 Yep. And what else? 1084 00:52:19,520 --> 00:52:20,880 And the olive oil. And the olive oil? 1085 00:52:20,880 --> 00:52:21,960 Yep. 1086 00:52:24,000 --> 00:52:28,480 I feel like a lot hinges on the cuisson of this fish. 1087 00:52:31,960 --> 00:52:34,120 Oh! You want to come up and have a look? 1088 00:52:34,120 --> 00:52:35,560 Yeah, let's do it. 1089 00:53:00,520 --> 00:53:02,200 Oh! 1090 00:53:02,200 --> 00:53:04,600 You want to come up and have a look? Yeah, let's do it. 1091 00:53:08,640 --> 00:53:10,000 MEL: (WHISPERS) Tommy... 1092 00:53:21,480 --> 00:53:23,040 It's beautiful. 1093 00:53:23,040 --> 00:53:24,920 Oh! (MEL LAUGHS) 1094 00:53:24,920 --> 00:53:27,200 That was really intense. 1095 00:53:27,200 --> 00:53:29,000 Whoever's up there, thank you. 1096 00:53:29,000 --> 00:53:31,000 Keyma. Oh, thanks, Keyma. 1097 00:53:31,000 --> 00:53:32,560 (LAUGHTER) 1098 00:53:34,160 --> 00:53:35,600 Oh! Happy? 1099 00:53:35,600 --> 00:53:37,720 Yeah, um... I was really worried about that. 1100 00:53:37,720 --> 00:53:40,760 I was terrified of the cook on that fish. 1101 00:54:04,440 --> 00:54:07,320 Big risk today, Tommy... Yep. 1102 00:54:07,320 --> 00:54:11,480 ..on having a big pave of thick piece of fish like that 1103 00:54:11,480 --> 00:54:13,480 and steaming it perfectly. 1104 00:54:13,480 --> 00:54:14,880 That's a risk. 1105 00:54:16,040 --> 00:54:17,360 Yeah. There's not... 1106 00:54:17,360 --> 00:54:18,960 ..not really anywhere to hide. 1107 00:54:21,720 --> 00:54:23,400 But this... 1108 00:54:24,640 --> 00:54:28,200 (APPLAUSE) 1109 00:54:34,120 --> 00:54:35,400 Thank you. 1110 00:54:35,400 --> 00:54:37,400 The fish was steamed perfectly. 1111 00:54:37,400 --> 00:54:39,360 The rice is beautiful. 1112 00:54:39,360 --> 00:54:42,400 The sauce is balanced masterfully. 1113 00:54:42,400 --> 00:54:45,080 It is very, very good, mate. 1114 00:54:45,080 --> 00:54:47,240 And, as I say, when there's nowhere to hide, 1115 00:54:47,240 --> 00:54:50,480 it shows the brilliance in a cook like you. 1116 00:54:50,480 --> 00:54:54,240 And you are almost unbeatable when you're cooking like this. 1117 00:54:54,240 --> 00:54:56,520 Well done, mate. It's a cracking dish. 1118 00:54:56,520 --> 00:54:58,040 Thank you. Thank you so much. 1119 00:54:58,040 --> 00:55:00,720 Of all the things, over the years, 1120 00:55:00,720 --> 00:55:02,800 I have eaten in the MasterChef kitchen... 1121 00:55:04,160 --> 00:55:06,040 ..that is, without question, 1122 00:55:06,040 --> 00:55:10,160 one of the most delicious and beautifully balanced. 1123 00:55:11,160 --> 00:55:13,000 Thank you. Thank you so much. 1124 00:55:14,560 --> 00:55:16,320 Good luck. Thank you. 1125 00:55:16,320 --> 00:55:18,200 JOCK: Well done, Tommy. Thank you so much, guys. 1126 00:55:18,200 --> 00:55:21,200 (APPLAUSE) 1127 00:55:21,200 --> 00:55:25,080 I am so happy that Marco loves my dish. 1128 00:55:27,280 --> 00:55:30,920 But everyone has cooked amazing dishes so far. 1129 00:55:33,960 --> 00:55:36,480 I have no idea who is going home today. 1130 00:55:38,320 --> 00:55:40,240 Next up, it's Aldo. 1131 00:55:40,240 --> 00:55:43,160 (APPLAUSE) 1132 00:55:45,600 --> 00:55:49,560 I'm super happy. It is a true dish, close to my heart. 1133 00:55:49,560 --> 00:55:51,800 I really hope that it's good enough 1134 00:55:51,800 --> 00:55:54,280 for a legend of the culinary world, 1135 00:55:54,280 --> 00:55:55,920 which is Marco Pierre White. 1136 00:55:57,640 --> 00:55:59,520 Ciao, Aldo. Ciao, Marco. 1137 00:55:59,520 --> 00:56:01,640 OK, Aldo, what's the dish, mate? 1138 00:56:02,680 --> 00:56:06,400 It's calamari imbottunato, which is stuffed calamari. 1139 00:56:30,920 --> 00:56:32,800 (SIGHS) 1140 00:56:32,800 --> 00:56:34,200 MARCO: Aldo... 1141 00:56:38,520 --> 00:56:40,080 ..it's Naples on a plate. 1142 00:56:40,080 --> 00:56:41,560 Oh. 1143 00:56:43,400 --> 00:56:45,640 Everything's beautifully balanced. 1144 00:56:45,640 --> 00:56:48,280 Your nonna will be very proud of you. 1145 00:56:49,400 --> 00:56:51,040 Stay close to your world. 1146 00:56:51,040 --> 00:56:52,760 Stay close to your tradition. 1147 00:56:54,000 --> 00:56:55,920 Then you'll do well. Thank you, Marco. 1148 00:56:55,920 --> 00:56:56,960 Ciao. 1149 00:56:56,960 --> 00:56:59,080 This is food I could eat for the rest of my life. 1150 00:56:59,080 --> 00:57:02,040 The calamari itself, so tender. 1151 00:57:02,040 --> 00:57:07,680 The filling within it just permeates with the perfume of the lemon, 1152 00:57:07,680 --> 00:57:09,520 you know, the freshness from the parsley, 1153 00:57:09,520 --> 00:57:12,000 the saltiness from the capers and the olives, 1154 00:57:12,000 --> 00:57:13,920 and that beautiful, tender bread filling, 1155 00:57:13,920 --> 00:57:16,560 it almost evaporates as soon as you put it in your mouth. 1156 00:57:16,560 --> 00:57:18,120 It's absolutely gorgeous. 1157 00:57:18,120 --> 00:57:21,160 You have an heirloom cookbook in your soul 1158 00:57:21,160 --> 00:57:24,200 and you're just leafing through it every single time. 1159 00:57:24,200 --> 00:57:26,200 And it's a privilege to experience food like this. 1160 00:57:26,200 --> 00:57:27,720 Thank you. 1161 00:57:29,280 --> 00:57:32,720 Far out. Aldo, a wonderful dish. 1162 00:57:32,720 --> 00:57:35,240 I think it's a beautiful thing to be served. 1163 00:57:35,240 --> 00:57:37,880 It's a humbling thing to eat, Aldo. Thank you. 1164 00:57:37,880 --> 00:57:39,400 Thank you so much. 1165 00:57:39,400 --> 00:57:41,440 (KISSES) (APPLAUSE) 1166 00:57:45,520 --> 00:57:47,080 Well done! 1167 00:57:47,080 --> 00:57:48,840 Oh, my God! 1168 00:57:52,880 --> 00:57:54,560 Daniel! 1169 00:57:54,560 --> 00:57:56,680 (APPLAUSE) 1170 00:57:59,720 --> 00:58:02,560 DANIEL: I'm nervous as, walking up with my pie today. 1171 00:58:02,560 --> 00:58:05,000 There's a lot riding on what's underneath the pastry. 1172 00:58:05,000 --> 00:58:09,600 The pastry looks perfect, but I don't know if the filling is OK. 1173 00:58:11,960 --> 00:58:14,440 I'm just praying that it's enough to keep me safe today. 1174 00:58:27,360 --> 00:58:29,280 and delicious exclusives at: 1175 00:58:41,800 --> 00:58:45,360 So, the question on everyone's lips right now 1176 00:58:45,360 --> 00:58:47,480 is "What's in your pie?" 1177 00:58:47,480 --> 00:58:49,760 I've made mince meat pot pie 1178 00:58:49,760 --> 00:58:53,680 with mushy mint peas and a tomato sauce. 1179 00:58:58,120 --> 00:59:01,200 I'm kind of kicking myself - Marco's here, it's elimination, 1180 00:59:01,200 --> 00:59:04,360 and I've gone and really kicked it old-school and simple. 1181 00:59:04,360 --> 00:59:08,200 But I just had this solid memory of home. 1182 00:59:08,200 --> 00:59:09,960 Like, this was our pantry. 1183 00:59:09,960 --> 00:59:11,760 We didn't have... 1184 00:59:11,760 --> 00:59:13,520 Like, I think the only spice we ever had 1185 00:59:13,520 --> 00:59:15,760 was steak seasoning, whatever that is, 1186 00:59:15,760 --> 00:59:17,320 and I just couldn't have any other thought 1187 00:59:17,320 --> 00:59:19,680 than a beautifully meaty pot pie. 1188 00:59:54,200 --> 00:59:56,040 You're very brave. 1189 00:59:57,320 --> 01:00:00,080 To make a pie in one hour, 15... 1190 01:00:01,320 --> 01:00:03,200 ..is logic of the madhouse. 1191 01:00:05,600 --> 01:00:08,240 But you...achieved it. 1192 01:00:09,320 --> 01:00:11,440 The rough puff is very nice. 1193 01:00:11,440 --> 01:00:15,720 The pie mix itself, what I can tell by the flavour of the mince, 1194 01:00:15,720 --> 01:00:19,040 it doesn't have the... the flavour of a braise. 1195 01:00:19,040 --> 01:00:21,360 It wasn't in the pan long enough, 1196 01:00:21,360 --> 01:00:23,320 so it wasn't fried long enough. 1197 01:00:25,000 --> 01:00:26,720 But, again, 1198 01:00:26,720 --> 01:00:28,600 you're being dictated by time. 1199 01:00:29,920 --> 01:00:31,920 You knew that the pastry would take 1200 01:00:31,920 --> 01:00:34,040 X amount of minutes to cook in the oven, 1201 01:00:34,040 --> 01:00:37,320 so that dictated how long you cooked the mince for. 1202 01:00:37,320 --> 01:00:39,800 And, so, therefore, you rushed your mince. 1203 01:00:40,880 --> 01:00:45,160 It's amazing...we're eating a pie after one hour, 15. 1204 01:00:49,040 --> 01:00:51,280 I don't think making a pie today was a good decision, 1205 01:00:51,280 --> 01:00:54,640 simply because it's nigh on impossible 1206 01:00:54,640 --> 01:00:58,920 to get a deep, rich flavour in that amount of time. 1207 01:00:58,920 --> 01:01:00,920 That could cost you today. 1208 01:01:04,720 --> 01:01:06,120 Thanks, Daniel. 1209 01:01:06,120 --> 01:01:07,960 Thanks, guys. Cheers. 1210 01:01:07,960 --> 01:01:10,600 (APPLAUSE) 1211 01:01:21,440 --> 01:01:23,000 Next up, Alvin. 1212 01:01:23,000 --> 01:01:24,280 (APPLAUSE) 1213 01:01:24,280 --> 01:01:25,720 ALVIN: I'm very nervous. 1214 01:01:25,720 --> 01:01:30,640 This is such a weird and wacky dish, you know, using European ingredients 1215 01:01:30,640 --> 01:01:33,280 into an Asian-style dish. 1216 01:01:33,280 --> 01:01:35,240 I just hope to be safe. 1217 01:01:37,920 --> 01:01:39,800 Hi, Alvin. Hi, Marco. 1218 01:01:43,360 --> 01:01:46,400 Alvin, what have you cooked us, mate? 1219 01:01:46,400 --> 01:01:47,800 I made prawns, 1220 01:01:47,800 --> 01:01:49,480 red sauce and egg floss. 1221 01:01:50,560 --> 01:01:52,480 How's the cook on the prawns? 1222 01:01:52,480 --> 01:01:54,480 Good, I hope. 1223 01:01:54,480 --> 01:01:56,200 Alright, I tested it. Yeah, it's fine. 1224 01:01:56,200 --> 01:01:59,320 It's good. Good, good. Yes, I can cook prawns. 1225 01:01:59,320 --> 01:02:00,840 Excellent. Alright. 1226 01:02:00,840 --> 01:02:02,880 You right? Yes, I'm... No, I'm not alright. 1227 01:02:02,880 --> 01:02:05,240 I'm petrified. I'm petrified. 1228 01:02:05,240 --> 01:02:07,880 I feel privileged, cooking for you guys 1229 01:02:07,880 --> 01:02:09,560 and I'm a nervous wreck 1230 01:02:09,560 --> 01:02:11,200 and, like, oh, just eat! 1231 01:02:11,200 --> 01:02:13,400 Just eat. 1232 01:02:13,400 --> 01:02:15,520 OK. OK. OK. OK. 1233 01:02:37,840 --> 01:02:40,160 What else is in the sauce, other than, uh, tabasco? 1234 01:02:40,160 --> 01:02:44,160 Um, ketchup, soy sauce, brandy and honey. 1235 01:02:44,160 --> 01:02:47,760 And I used prawn oil as the base. 1236 01:02:47,760 --> 01:02:49,920 You can taste that bisquiness. 1237 01:02:49,920 --> 01:02:52,200 Yeah, that was my aim. 1238 01:02:56,480 --> 01:02:58,720 You are a very intelligent cook. 1239 01:02:59,880 --> 01:03:02,840 If you weren't, you couldn't take honey... 1240 01:03:03,960 --> 01:03:08,040 ..ketchup, soy sauce, the prawn heads, 1241 01:03:08,040 --> 01:03:14,120 and make something so deliciously sophisticated. 1242 01:03:15,600 --> 01:03:17,680 Because that's what the sauce is. 1243 01:03:17,680 --> 01:03:19,520 It's very sophisticated. 1244 01:03:19,520 --> 01:03:22,160 Continue cooking what you're cooking 1245 01:03:22,160 --> 01:03:24,320 and you'll go a very long way. 1246 01:03:24,320 --> 01:03:25,800 Trust me. 1247 01:03:25,800 --> 01:03:28,200 Oh, I can exhale. 1248 01:03:28,200 --> 01:03:30,800 Alvin, I think it was a very clever dish. 1249 01:03:30,800 --> 01:03:33,760 Your sauce feels super refined. 1250 01:03:33,760 --> 01:03:36,520 As always. It is your hallmark. 1251 01:03:36,520 --> 01:03:37,960 You're another one like Tommy. 1252 01:03:37,960 --> 01:03:40,080 You know, you refine your sauces, 1253 01:03:40,080 --> 01:03:44,360 you get a balance in it that is restaurant-level. 1254 01:03:44,360 --> 01:03:46,280 It's very, very clever, Alvin. 1255 01:03:46,280 --> 01:03:49,920 Not many people are quite that good at balancing sauces. 1256 01:03:49,920 --> 01:03:51,680 Prawns were cooked beautifully. 1257 01:03:51,680 --> 01:03:55,000 The sauce was silky, it wasn't too spicy, 1258 01:03:55,000 --> 01:03:58,360 and it was just like a luxury version of a chilli crab. 1259 01:03:58,360 --> 01:04:00,800 Well done. Thanks, guys. 1260 01:04:02,080 --> 01:04:05,400 This sauce is like what I imagine your spectacle collection is - 1261 01:04:05,400 --> 01:04:08,680 which is to say stylish and very expensive. 1262 01:04:09,800 --> 01:04:11,160 You're right. 1263 01:04:11,160 --> 01:04:12,720 The prawns are absolutely perfect. 1264 01:04:12,720 --> 01:04:14,200 The sauce, you know, 1265 01:04:14,200 --> 01:04:15,960 it just...it just keeps going. 1266 01:04:15,960 --> 01:04:17,640 I keep thinking about all of the different details 1267 01:04:17,640 --> 01:04:19,040 that I can pick up. 1268 01:04:19,040 --> 01:04:21,160 And what I think is really clever is this egg floss 1269 01:04:21,160 --> 01:04:25,800 has such an inherently savoury, caramelised characteristic to it, 1270 01:04:25,800 --> 01:04:27,760 with just a hint of salt, 1271 01:04:27,760 --> 01:04:30,600 and it echoes the prawn heads and the shells 1272 01:04:30,600 --> 01:04:32,840 and that roasty robust flavour 1273 01:04:32,840 --> 01:04:35,600 that's the foundation and the bedrock of that sauce. 1274 01:04:36,840 --> 01:04:40,480 You're taking off. Like, we're watching you take flight. 1275 01:04:40,480 --> 01:04:42,040 It's a wonderful thing. 1276 01:04:42,040 --> 01:04:45,520 (APPLAUSE) 1277 01:04:46,760 --> 01:04:48,400 ALVIN: Ah! 1278 01:04:54,400 --> 01:04:57,360 The next dish that Marco would like to taste is a flounder, 1279 01:04:57,360 --> 01:04:59,600 and that belongs to you, Harry. 1280 01:04:59,600 --> 01:05:01,680 (APPLAUSE) 1281 01:05:03,600 --> 01:05:06,720 I made a really, really, really, silly decision today. 1282 01:05:06,720 --> 01:05:09,840 I'm worried about the cook on the fish. 1283 01:05:09,840 --> 01:05:12,360 I don't know if it's cooked properly or not. 1284 01:05:13,840 --> 01:05:18,200 At this point, there is this gut-wrenching, sinking feeling 1285 01:05:18,200 --> 01:05:19,880 that it is my last cook. 1286 01:05:19,880 --> 01:05:21,880 And it's devastating. 1287 01:05:36,040 --> 01:05:38,080 Harry, what have you cooked us? 1288 01:05:40,200 --> 01:05:45,160 I cooked you a whole baked flounder with a herb butter sauce 1289 01:05:45,160 --> 01:05:46,920 and a side salad. 1290 01:05:50,640 --> 01:05:53,040 Your choice in the pantry, 1291 01:05:53,040 --> 01:05:55,800 I mean, there was beautiful John Dory. 1292 01:05:55,800 --> 01:05:59,560 There was snapper. There was trout. That was salmon. 1293 01:05:59,560 --> 01:06:03,920 It's like out of all of this seafood, you honed in on a flounder. 1294 01:06:05,440 --> 01:06:07,480 What was the... what was the reasoning there? 1295 01:06:10,640 --> 01:06:12,600 I really like the flavour of flounder, 1296 01:06:12,600 --> 01:06:15,120 and I think it lends well to this kind of dish 1297 01:06:15,120 --> 01:06:16,960 of having a whole cooked fish 1298 01:06:16,960 --> 01:06:18,880 with a nice, buttery, rich sauce 1299 01:06:18,880 --> 01:06:21,200 and then a really sharp, tangy salad. 1300 01:06:26,000 --> 01:06:31,800 Do you wish that you chose one of the other perfect, glamorous fish? 1301 01:06:33,640 --> 01:06:35,600 Maybe after the fact. 1302 01:06:57,760 --> 01:06:59,120 Um... 1303 01:06:59,120 --> 01:07:00,920 It is less than perfect. 1304 01:07:02,160 --> 01:07:05,520 That sauce is so hectic and powerful. 1305 01:07:05,520 --> 01:07:08,760 And unfortunately, when it's paired with a flounder, 1306 01:07:08,760 --> 01:07:14,160 which, you know, we're getting a sliver of fish, that much, 1307 01:07:14,160 --> 01:07:16,240 it's just so overpowering. 1308 01:07:16,240 --> 01:07:18,320 You wouldn't ever know that there's fish under there. 1309 01:07:18,320 --> 01:07:20,600 My fish is overcooked. I've got the tail end. 1310 01:07:20,600 --> 01:07:24,160 So, maybe that might be just my piece of fish. 1311 01:07:24,160 --> 01:07:28,920 But I... Yeah, I worry what's going to happen down the line. 1312 01:07:28,920 --> 01:07:32,680 The salad I enjoyed, like, how there was a sharpness, 1313 01:07:32,680 --> 01:07:35,440 but also a sweetness, to your dressing. 1314 01:07:35,440 --> 01:07:36,840 I thought it was well balanced. 1315 01:07:36,840 --> 01:07:38,680 The fish is my main concern. 1316 01:07:38,680 --> 01:07:43,000 Dishes that are less than perfect right now, in this competition, 1317 01:07:43,000 --> 01:07:44,760 they leave you vulnerable. 1318 01:07:47,920 --> 01:07:51,360 I think the mistake you made today was choosing the flounder, 1319 01:07:51,360 --> 01:07:53,600 when there was beautiful John Dory, 1320 01:07:53,600 --> 01:07:56,040 there were scallops there, there were other things there. 1321 01:07:58,000 --> 01:08:00,320 I think you tried too hard 1322 01:08:00,320 --> 01:08:03,760 and I've been guilty of that in my life. 1323 01:08:04,960 --> 01:08:08,200 Every time I've tried too hard, I've tended to have failed. 1324 01:08:09,720 --> 01:08:11,680 Sometimes, just keep it simple. 1325 01:08:14,360 --> 01:08:16,000 It's a bad cook for you. 1326 01:08:16,000 --> 01:08:18,920 At least, you know, the fish is overcooked. 1327 01:08:18,920 --> 01:08:22,040 So, it's not been a great day for you, clearly. 1328 01:08:23,200 --> 01:08:26,400 I can see you're emotional and upset about it. 1329 01:08:26,400 --> 01:08:29,040 These things are going to happen, Harry. 1330 01:08:29,040 --> 01:08:31,600 It doesn't mean that you're a bad cook. 1331 01:08:31,600 --> 01:08:34,200 As we say to you, when you have days like these 1332 01:08:34,200 --> 01:08:36,280 and you'll reflect on it later tonight, 1333 01:08:36,280 --> 01:08:39,200 you'll realise that you made a couple of bad decisions. 1334 01:08:39,200 --> 01:08:42,760 And the first one, I think, was to pick the flounder in the pantry. 1335 01:08:44,520 --> 01:08:48,040 I guess the big question is "Where does that put you today?" 1336 01:08:48,040 --> 01:08:49,840 Thanks, Harry. ANDY: Thanks, Harry. 1337 01:08:49,840 --> 01:08:53,480 (APPLAUSE) 1338 01:08:58,520 --> 01:09:00,760 (CRIES) 1339 01:09:00,760 --> 01:09:02,920 Take a deep breath, OK? 1340 01:09:07,040 --> 01:09:08,480 (EXHALES) 1341 01:09:15,360 --> 01:09:19,440 Well, the past two challenges have been nothing short of amazing. 1342 01:09:20,800 --> 01:09:23,120 What makes MasterChef so unique 1343 01:09:23,120 --> 01:09:25,040 is having days like today, 1344 01:09:25,040 --> 01:09:28,200 when you get to meet your culinary idols 1345 01:09:28,200 --> 01:09:31,880 and cook for chefs like the great Marco Pierre White. 1346 01:09:31,880 --> 01:09:34,720 I think it's fair to say you've made a fair few dreams come true today, 1347 01:09:34,720 --> 01:09:36,560 just by being here. 1348 01:09:36,560 --> 01:09:39,200 It's been a blessing to have you share your time and your wisdom 1349 01:09:39,200 --> 01:09:40,680 with us here in the kitchen. 1350 01:09:40,680 --> 01:09:42,360 It's a pleasure. 1351 01:09:42,360 --> 01:09:45,240 And there's no greater pleasure in this world 1352 01:09:45,240 --> 01:09:47,840 than being fed and fed beautifully. 1353 01:09:47,840 --> 01:09:50,720 I've enjoyed my time with you. Thank you. 1354 01:09:50,720 --> 01:09:53,840 Give it up for Marco Pierre White, everybody! 1355 01:09:53,840 --> 01:09:56,640 (APPLAUSE) 1356 01:10:03,600 --> 01:10:05,720 Alright. Down to business. 1357 01:10:07,200 --> 01:10:11,640 Today, you had to use a variety of Marco's favourite pantry items 1358 01:10:11,640 --> 01:10:14,240 to create something spectacular. 1359 01:10:14,240 --> 01:10:18,680 And, boy, did we see some unique dishes! 1360 01:10:18,680 --> 01:10:20,840 Some of you really nailed it. 1361 01:10:20,840 --> 01:10:22,440 Tommy... 1362 01:10:24,400 --> 01:10:26,120 Billie... 1363 01:10:27,320 --> 01:10:29,120 ..Aldo... 1364 01:10:30,440 --> 01:10:31,840 ..and Alvin... 1365 01:10:33,840 --> 01:10:38,880 ..all four of you impressed us with the quality of those dishes. 1366 01:10:38,880 --> 01:10:41,760 You took the flavours on hand and in the bottles, 1367 01:10:41,760 --> 01:10:46,280 and you brought us food that we would eat time and time again. 1368 01:10:46,280 --> 01:10:48,640 So, well done. You guys are safe. 1369 01:10:48,640 --> 01:10:51,480 (APPLAUSE) 1370 01:10:56,640 --> 01:10:58,120 Now for some of you, 1371 01:10:58,120 --> 01:11:00,640 the choices that you made throughout the cook let you down. 1372 01:11:00,640 --> 01:11:03,480 And, unfortunately, today, we are looking for 1373 01:11:03,480 --> 01:11:05,680 the least impressive dish. 1374 01:11:05,680 --> 01:11:09,440 With all things considered, it came down to two cooks. 1375 01:11:11,080 --> 01:11:12,560 Daniel... 1376 01:11:16,160 --> 01:11:17,800 ..and Harry. 1377 01:11:20,120 --> 01:11:24,320 Daniel, your rough puff pastry was gorgeous and golden, 1378 01:11:24,320 --> 01:11:27,840 but the minced meat inside needed more time to shine. 1379 01:11:27,840 --> 01:11:30,080 And in the end, it didn't quite come together. 1380 01:11:31,400 --> 01:11:33,240 Harry... 1381 01:11:33,240 --> 01:11:35,800 ..the salad was sharp and fresh, 1382 01:11:35,800 --> 01:11:37,960 but the flounder itself was overcooked 1383 01:11:37,960 --> 01:11:41,360 and the sauce made no effort to lift it. 1384 01:11:42,840 --> 01:11:45,760 That means, Harry, I'm sorry, 1385 01:11:45,760 --> 01:11:47,760 you're going home. 1386 01:11:52,400 --> 01:11:55,840 What a time. What a time. 1387 01:11:55,840 --> 01:11:59,480 Harry, from the minute you walked through those doors, 1388 01:11:59,480 --> 01:12:02,840 you brought your own flair into this kitchen, 1389 01:12:02,840 --> 01:12:04,480 and you channelled that same flair 1390 01:12:04,480 --> 01:12:07,200 pretty much into every single one of the dishes you got. 1391 01:12:09,560 --> 01:12:14,720 It takes chefs years to discover their own culinary identity. 1392 01:12:16,000 --> 01:12:18,280 I've got to say, just in a few short weeks, 1393 01:12:18,280 --> 01:12:20,560 you're well on your way to finding yours already. 1394 01:12:20,560 --> 01:12:23,320 It's been awesome. It's been really, really cool. 1395 01:12:23,320 --> 01:12:24,840 I'm really proud that I took the chance 1396 01:12:24,840 --> 01:12:27,400 because it's really shown me what I am capable of. 1397 01:12:27,400 --> 01:12:31,840 I feel really, really grateful, having met such incredible people 1398 01:12:31,840 --> 01:12:34,360 and having had such incredible guidance. 1399 01:12:34,360 --> 01:12:36,320 This is, like...everyone says it, 1400 01:12:36,320 --> 01:12:38,760 but it really is just the start for me. 1401 01:12:38,760 --> 01:12:40,440 I'm really ready for it. 1402 01:12:40,440 --> 01:12:42,400 Is it going to be in food? 1403 01:12:42,400 --> 01:12:45,240 Yeah, I think it is. I think it might be. 1404 01:12:45,240 --> 01:12:48,320 I think our industry will be the better for it, Harry. 1405 01:12:48,320 --> 01:12:51,520 But for now, it's time to say goodbye. 1406 01:12:51,520 --> 01:12:54,360 You should be really proud yourself, Harry. Well done. 1407 01:12:54,360 --> 01:12:56,000 Let us know if you need anything. 1408 01:12:56,000 --> 01:12:58,280 You're gonna go so good. You know that, don't you? 1409 01:12:58,280 --> 01:13:00,640 I'm so excited. 1410 01:13:00,640 --> 01:13:02,640 Thank you. MARCO: Good luck. 1411 01:13:02,640 --> 01:13:04,400 Thank you so much. It's been an honour. 1412 01:13:04,400 --> 01:13:06,280 It's a pleasure. Just use your brain. 1413 01:13:06,280 --> 01:13:07,880 Thanks for coming. Be a strategist. 1414 01:13:07,880 --> 01:13:09,680 Well done. Well done. 1415 01:13:09,680 --> 01:13:14,120 I'm incredibly proud of what I've learned about myself, 1416 01:13:14,120 --> 01:13:16,520 what I've learnt about my love for food. 1417 01:13:16,520 --> 01:13:19,360 (CHEERING) Give it up for Harry, everybody! 1418 01:13:19,360 --> 01:13:23,360 Harry! Harry! 1419 01:13:26,400 --> 01:13:30,160 Yeah, the learning that I've had here is second to none. 1420 01:13:33,720 --> 01:13:36,920 ANNOUNCER: This week on MasterChef Australia... 1421 01:13:36,920 --> 01:13:39,120 Rick Stein! 1422 01:13:40,520 --> 01:13:42,320 ..it's the final stretch 1423 01:13:42,320 --> 01:13:45,920 in the Race to the top 10 of 2022. 1424 01:13:45,920 --> 01:13:48,320 I'm gunning for it. Everyone wants it. 1425 01:13:48,320 --> 01:13:50,200 And one thing's for sure... 1426 01:13:50,200 --> 01:13:52,640 The pressure is insane. 1427 01:13:52,640 --> 01:13:53,640 Phew! 1428 01:13:53,640 --> 01:13:56,560 They're guaranteed to feel the burn. 1429 01:13:58,240 --> 01:14:00,840 Captions by Red Bee Media