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ANNOUNCER: Previously
on MasterChef Australia.

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Spice up your love life.

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Four teams battled for the best
home delivery menu...

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Hot dates want hot food!

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..that brought the romance.

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WOMAN: Lady and the Tramp, guys?

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Meatballs. That's really romantic.

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The orange and purple teams
nailed the brief...

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ANDY: Something that's
outside the box

13
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in terms of creative, fun,
that you want on a date night.

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JOCK: It was cooked so beautifully.
It just melted.

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..and they felt the love.

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Yes!

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Tonight, the pink and teal teams
are fighting for survival.

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WOMAN: It's really scary to think

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that one mistake could be
the end of it all.

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Who will say goodbye
to the MasterChef kitchen?

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And later...

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I'm going to get some tomatoes.
You need some tomatoes?

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..a garden-variety masterclass
of the very best kind.

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JOCK: Andy and I are going
to show you

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how to make the most
out of the MasterChef garden.

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And...
MELISSA: They are gorgeous.

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..the secret behind
the best pies in Australia.

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Alright. Game face, people.

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Let's do it.

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Come on.

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(APPLAUSE)

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Come on, guys.

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Shock eliminations are never good.

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Because I've been isolating,

57
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I've automatically ended up
into this elimination.

58
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So the feeling is quite scary.

59
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The Fans,
they are all amazing cooks,

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and I can't miss a step today.

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Good morning, everyone.

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ALL: Morning.

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I'm sure you weren't expecting
to be standing here

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on a Thursday in black aprons,

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but you can never predict
what's around the corner

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in this competition,

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and you need to stay ready
for anything.

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Daniel, decision making is a huge
part of getting ahead in MasterChef,

69
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and choosing the right dish
for the right challenge

70
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is definitely part of that.

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How are you feeling about it today?

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Um... Yeah, I mean,
you pretty much said it all.

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Jock's been going on about it
as well.

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Like, just make the right decision
from the start and...

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Jock going on about it
every day trying to help.

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No, but that's...
(ALL LAUGH)

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No, like bless him.

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It sounds like my old man,
like, just beating it into me

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until I finally learn it.

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That's also what
he wanted to hear. (LAUGHS)

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I'm trying to be nice!

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Yeah, it's becoming quite apparent
to me now,

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take a little bit longer rather than
just panic and make a decision.

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It's like that
measure twice, cut once...

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Exactly right.
..kind of mentality.

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So here's hoping you all make
very smart choices today,

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because the tough reality
of today's surprise elimination

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is that this will be the last day
in the MasterChef kitchen

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for one of you.

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Do everything that you can
to make sure that it's not you.

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You can head to your benches.

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MAN: Good to hear.
(LAUGHS)

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Alright.

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Underneath the black cloche
in front of you

95
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is something that you will need
to work with today.

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It's going to ask you
to make a choice.

97
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And that choice could see
you stay or go.

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Are you ready
to find out what it is?

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Yeah.
Yeah.

100
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You can lift your cloche now.

101
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What's this?

102
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What's this?

103
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I open the cloche and there's
a weird black timer in it.

104
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What you're looking at
is 90 minutes.

105
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That 90 minutes
is the total time available

106
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for you to cook with today.

107
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That time has to stretch
across two rounds.

108
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In round one,
you can cook whatever you like,

109
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using however many minutes you like.

110
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But as soon as you finish your dish,
stop your timer.

111
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Bring it up the front for tasting.

112
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If you cook one of the best five
dishes in round one, you're safe.

113
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You can head up to the gantry.

114
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You want even need
another minute of your time.

115
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But if you cook one of the least
four impressive dishes in round one,

116
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you will cook in round two...

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(EXHALES)

118
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..and you'll only have the time that
you've left yourself on the timer.

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That clear?

120
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Yes, chef.

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We hope you made the right decision.

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The pantry and the garden,

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they are all yours.

124
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Good luck.

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You can start your timers
in three, two, one, now.

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(APPLAUSE, SHOUTS OF ENCOURAGEMENT)

127
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Where's the ginger?

128
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There's kind of three ways
you can play this.

129
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You could take as much time
as you want in the first round

130
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and put up a really banging dish

131
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and hope to God
you're not in the second round.

132
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Hey, where are
the shiitake mushrooms?

133
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Or you could split the time evenly.

134
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Ginger. I think that's everything.

135
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But I'm leaning towards
banging out a dish

136
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that's going to have maximum flavour
in a short amount of time

137
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and really hope that
that ticks all the boxes

138
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and keeps me safe from round two.

139
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Sago.

140
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For this first round, I think
I'm going to give myself 60 minutes.

141
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Let's go all-in at the beginning,

142
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and, yeah, make a dish
that I'm not going to regret.

143
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It's a dessert version
of a melon and sago,

144
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and I'm putting
a Malaysian twist on it

145
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with a bit of pandan and coconut.

146
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I'm hoping it'll be a knockout.

147
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So this is...this is all in for me.

148
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I am doing a quick cook to start.

149
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I'm doing a salted watermelon
and tuna tartare.

150
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If I can get done in half an hour,
I'll be happy.

151
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ALDO: Just got a few prawns.

152
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Um, today I'm cooking
a Caribbean prawn curry

153
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with pineapple salsa
and a fried bread.

154
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I'm going to deglaze
those prawn heads

155
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to make a really rich curry base.

156
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This is a dish
that is from my grandmother.

157
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You know, I can put a smile into
the judges' faces with this dish.

158
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It just makes me feel so happy
when I cook this dish.

159
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It's just delicious.

160
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My strategy today is to make sure
I make a really good dish

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in 60 minutes.

162
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MAN: Go, Keyma.

163
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I'm putting everything
into round one.

164
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I'm not thinking about round two.

165
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I'm thinking about going
to the gantry in round two.

166
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I love this challenge.
Yeah, this is a good one.

167
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Two rounds, 90 minutes.

168
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They've got to make smart decisions.

169
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We've been hammering about it
for weeks now.
Yeah.

170
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Today's the day where we actually
see if they've been listening.

171
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If they're an intuitive,
quick cook,

172
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then I think if that's
producing your best food,

173
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you should do a quick cook

174
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and then hopefully you don't
have to use the rest of your time.

175
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They have to play to their strengths.

176
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That's it.
Yeah, definitely.

177
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Hey, Montana.
Hello, Mel.

178
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Firstly, what's the dish?
And then what's the strategy?

179
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So I'm going to do a, like,
sesame crusted tuna loin,

180
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just sort of seared,
still raw in the middle,

181
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avo wasabi puree,

182
00:08:28,880 --> 00:08:30,600
and then just like
a little reduction

183
00:08:30,600 --> 00:08:32,840
of some soy, mirin, ginger, garlic.

184
00:08:32,840 --> 00:08:34,040
How long are you using?

185
00:08:34,040 --> 00:08:38,280
I'm going to do a quick cook today,
so I'm hoping for under 20 minutes.

186
00:08:38,280 --> 00:08:41,400
I definitely want to hedge my bets
in case I'm in that second round.

187
00:08:41,400 --> 00:08:44,160
You said 20 minutes you're expecting
to spend on this dish?

188
00:08:44,160 --> 00:08:46,120
Um...hopefully.

189
00:08:46,120 --> 00:08:49,400
OK, well, you've had eight,
so just to use the time well

190
00:08:49,400 --> 00:08:50,600
and use as little of it as you can.

191
00:08:50,600 --> 00:08:51,720
Yeah. Thank you, Mel.

192
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MAN: Montana is going to be finished
first, I reckon.

193
00:08:55,560 --> 00:08:57,640
Yeah, it's...

194
00:08:59,320 --> 00:09:01,520
I'm sweating my ass off.

195
00:09:01,520 --> 00:09:03,160
MAN: Go, Dan.
MAN: Go, Dan. Come on.

196
00:09:03,160 --> 00:09:05,040
Daniel.
Yes?

197
00:09:05,040 --> 00:09:07,040
How's the decision making going?

198
00:09:07,040 --> 00:09:08,480
I'm going to go with my gut.
OK.

199
00:09:08,480 --> 00:09:09,880
What's your gut telling you?

200
00:09:09,880 --> 00:09:12,160
I'm just going to go
for a quick cook for the start.

201
00:09:12,160 --> 00:09:14,400
And I'm going to do
some nice grilled...

202
00:09:14,400 --> 00:09:18,440
..well, some fire-grilled
snapper wings for the time.

203
00:09:18,440 --> 00:09:19,760
So I'm going to get them
nice and crispy.

204
00:09:19,760 --> 00:09:21,640
But I'm gonna have it with, like,
a nice, spicy salsa

205
00:09:21,640 --> 00:09:25,200
with some fire, like, some grilled,
like some, charred cherry tomatoes.

206
00:09:25,200 --> 00:09:27,200
Take a... Take a... Take a breath.

207
00:09:27,200 --> 00:09:29,920
Talk to me about when you say
a nice spicy sort of salad,

208
00:09:29,920 --> 00:09:31,920
what sort of flavour profile
are we looking at?

209
00:09:31,920 --> 00:09:33,160
So it's going to have
some charred...

210
00:09:33,160 --> 00:09:35,080
It's going to be a real charred,
smoky sort of thing.

211
00:09:35,080 --> 00:09:37,960
But it's going to have a bit
of habaneros and cherry tomatoes.

212
00:09:37,960 --> 00:09:40,080
And hopefully I've got a nice crisp
on the...on the fish skin,

213
00:09:40,080 --> 00:09:41,240
which will be beautiful.

214
00:09:41,240 --> 00:09:43,240
Just don't forget,
taste everything at the end,

215
00:09:43,240 --> 00:09:45,160
and make sure it's as balanced
as you can make it.

216
00:09:45,160 --> 00:09:46,680
Yes. Thank you, Mel.

217
00:09:46,680 --> 00:09:47,840
For the spicy salsa,

218
00:09:47,840 --> 00:09:49,720
normally the way I do this is

219
00:09:49,720 --> 00:09:52,560
I'd love to put these chilies on
a hibachi, get a nice char on it,

220
00:09:52,560 --> 00:09:55,680
but I only want to spend 30 minutes
in this cook,

221
00:09:55,680 --> 00:09:59,560
so instead I throw them under
the grill and char them that way.

222
00:09:59,560 --> 00:10:00,560
MAN: Go, Dan.

223
00:10:00,560 --> 00:10:02,640
Then next thing I do is
I get to work on my fish wings.

224
00:10:02,640 --> 00:10:04,160
MAN: Wow. Red emperor. Beautiful.

225
00:10:05,600 --> 00:10:06,720
MAN: Come on, mate.

226
00:10:10,560 --> 00:10:12,120
Harry's got a lot of ingredients
too.

227
00:10:12,120 --> 00:10:14,240
A lot of ingredients.
Is that for two cooks or one?

228
00:10:14,240 --> 00:10:18,000
I'm going to do a little play
on the little springtime dish.

229
00:10:18,000 --> 00:10:19,800
So I'm going to do
cauliflower and apple.

230
00:10:19,800 --> 00:10:21,640
Just for this one?

231
00:10:21,640 --> 00:10:24,320
Trying to get lots of flavour
in there.

232
00:10:24,320 --> 00:10:26,720
I want to get it out
in, like, 30 minutes.

233
00:10:28,320 --> 00:10:31,080
I want to make sure that
if I, heaven forbid,

234
00:10:31,080 --> 00:10:32,800
have to go into the second round,

235
00:10:32,800 --> 00:10:35,160
I've got enough time to really pack
flavour into something

236
00:10:35,160 --> 00:10:37,360
and I'm not rushing too much.

237
00:10:37,360 --> 00:10:39,880
I think it could be doable
if I keep up this pace,

238
00:10:39,880 --> 00:10:41,440
but I just need to keep motoring.

239
00:10:41,440 --> 00:10:45,280
My puree is on the go
and my apple juice is reducing

240
00:10:45,280 --> 00:10:47,640
from my green apple dressing.

241
00:10:47,640 --> 00:10:48,920
MAN: Go, Harry.

242
00:10:48,920 --> 00:10:51,440
I need to move on to prepping
all my cauliflower elements.

243
00:10:51,440 --> 00:10:57,000
There'll be some sliced and charred,
just plain white cauliflower.

244
00:10:57,000 --> 00:10:59,320
Some pickled purple cauliflower.

245
00:11:00,600 --> 00:11:02,640
WOMAN: Go, Harry. Smash it, baby.

246
00:11:02,640 --> 00:11:04,400
Today's all about time,

247
00:11:04,400 --> 00:11:06,960
and you've already had 15 minutes.

248
00:11:06,960 --> 00:11:09,120
(CLAPPING, SHOUTS OF ENCOURAGEMENT)

249
00:11:19,840 --> 00:11:22,840
So my strategy today
is to cook mapo tofu,

250
00:11:22,840 --> 00:11:27,400
which is something I can do
with my eyes blindfolded.

251
00:11:27,400 --> 00:11:29,360
I know I can make it fast.

252
00:11:29,360 --> 00:11:31,000
MAN: Go, Jenn.
WOMAN: Go, Jenn.

253
00:11:31,000 --> 00:11:36,240
Mapo tofu essentially is a tofu dish
that's got ground pork

254
00:11:36,240 --> 00:11:38,200
and it's a big stir-fry.

255
00:11:39,440 --> 00:11:40,680
JOCK: How are you going, Jenn?

256
00:11:40,680 --> 00:11:42,720
Hello. Good, thank you.
Smelling good over here.

257
00:11:42,720 --> 00:11:44,800
What are you cooking?
I'm making mapo tofu.

258
00:11:44,800 --> 00:11:48,320
Yeah?
I cooked it before with restrictions.

259
00:11:48,320 --> 00:11:49,800
This time, I have no restrictions.

260
00:11:49,800 --> 00:11:51,600
How long are you going to take?
Well, you do.

261
00:11:51,600 --> 00:11:54,760
Well, yeah, but in terms
of ingredient restrictions.

262
00:11:54,760 --> 00:11:55,880
Very true.

263
00:11:55,880 --> 00:11:57,560
I'm going to incorporate
everything I've learnt

264
00:11:57,560 --> 00:12:00,320
to make it a really bombtastic
mapo tofu.

265
00:12:00,320 --> 00:12:01,880
How long are you going to take
roughly?

266
00:12:01,880 --> 00:12:03,920
I'm hoping 30 minutes.
Just 30 minutes?

267
00:12:03,920 --> 00:12:06,160
You reckon you can get this done
in 30 minutes?

268
00:12:06,160 --> 00:12:07,320
I'm hoping.

269
00:12:07,320 --> 00:12:09,160
40 minutes, maybe.
Well, you know what?

270
00:12:09,160 --> 00:12:12,040
You've already used half
of that 30 minutes.

271
00:12:12,040 --> 00:12:14,080
See ya.
Definitely.

272
00:12:14,080 --> 00:12:17,320
I want to make sure this is
the absolutely best version

273
00:12:17,320 --> 00:12:19,480
mapo tofu can ever be.

274
00:12:19,480 --> 00:12:21,040
WOMAN: Smells really good.

275
00:12:22,480 --> 00:12:24,200
MAN: Yeah, it does smell good.

276
00:12:27,240 --> 00:12:29,520
I'm excited about
what I'm cooking today,

277
00:12:29,520 --> 00:12:32,760
but I'm also pushing the boundaries
of what I normally do.

278
00:12:32,760 --> 00:12:34,800
Tommy.
Yo, what up?

279
00:12:34,800 --> 00:12:36,640
How are you, mate?
(LAUGHS)

280
00:12:36,640 --> 00:12:38,840
I'm good, man. How are you guys?
What are you cooking?

281
00:12:38,840 --> 00:12:42,240
I've got this dish that I've been
working on that I freaking love.

282
00:12:42,240 --> 00:12:44,200
It's going to be, like, crudo style

283
00:12:44,200 --> 00:12:46,240
with some buttermilk, sour cream,
nuoc cham.

284
00:12:46,240 --> 00:12:47,800
Yeah.
Just to base the bottom of it.

285
00:12:50,600 --> 00:12:55,320
I actually thought you would go
just traditional Vietnamese.

286
00:12:55,320 --> 00:12:57,760
Yeah.
Like, blow us away.

287
00:12:57,760 --> 00:12:59,080
Yeah.
In your comfort zone.

288
00:12:59,080 --> 00:13:00,080
Yeah.

289
00:13:00,080 --> 00:13:01,640
But this is kind of different.

290
00:13:01,640 --> 00:13:02,640
Yeah, yeah.

291
00:13:02,640 --> 00:13:04,920
But, like, you know, I want to show
my growth, you know, evolution.

292
00:13:04,920 --> 00:13:07,480
And I just love this dish
so much because it...

293
00:13:07,480 --> 00:13:09,920
..it really shows that I've evolved
in the competition,

294
00:13:09,920 --> 00:13:11,320
and it's just, like,

295
00:13:11,320 --> 00:13:14,600
cool to taste these kind of flavours
in a different context.

296
00:13:14,600 --> 00:13:16,400
Good luck, mate.
No worries.

297
00:13:16,400 --> 00:13:21,520
I'm pushing the boundaries of what
I normally do, and that's risky.

298
00:13:22,760 --> 00:13:25,320
I really hope that my risk
pays off today.

299
00:13:40,880 --> 00:13:43,360
ALDO: Come on, Harry. Go, Keyma.

300
00:13:43,360 --> 00:13:44,840
Come on, mate.

301
00:13:47,480 --> 00:13:48,800
MELANIE: In the MasterChef kitchen,

302
00:13:48,800 --> 00:13:51,960
every split-second decision
you make is really important.

303
00:13:53,880 --> 00:13:55,360
We don't have a lot of time.

304
00:13:55,360 --> 00:13:56,520
MAN: Come on, Melanie.

305
00:13:56,520 --> 00:13:59,240
(MUTTERS)

306
00:13:59,240 --> 00:14:01,000
For today's shock elimination,

307
00:14:01,000 --> 00:14:03,240
we have to think
a little bit strategically.

308
00:14:03,240 --> 00:14:04,640
It's really freaking me out.

309
00:14:04,640 --> 00:14:06,680

Hi, guys.

310
00:14:06,680 --> 00:14:08,480
How are you doing?
Good.

311
00:14:08,480 --> 00:14:09,880
What are you cooking?
Dumplings.

312
00:14:09,880 --> 00:14:11,360
Dumplings?
I'm doing... Kind of.

313
00:14:11,360 --> 00:14:14,400
It's like Japanese flavours, but
in more like a wonton soup situation.

314
00:14:14,400 --> 00:14:16,080
Ooh, OK.
Wonton soup.

315
00:14:16,080 --> 00:14:17,360
Tell us about the flavours.

316
00:14:17,360 --> 00:14:21,840
So I've got a katsuobushi, kombu
shiitake broth coming along.

317
00:14:21,840 --> 00:14:24,320
In here I've got almost like
a gyoza kind of filling.

318
00:14:24,320 --> 00:14:26,400
Pork, spring onion, garlic, ginger,
all the good stuff.

319
00:14:26,400 --> 00:14:28,160
I've got my dough there already.

320
00:14:28,160 --> 00:14:31,320
And, um...that's... That's it.

321
00:14:31,320 --> 00:14:32,440
Gluten free.

322
00:14:32,440 --> 00:14:36,600
Ah, how long out of your 90 minutes
are you going to take for this dish?

323
00:14:36,600 --> 00:14:38,480
I'm hoping 30 to 35.

324
00:14:38,480 --> 00:14:40,440
Are you thinking
that you'll be in round two?

325
00:14:40,440 --> 00:14:42,000
Is that why you're leaving
so much time?

326
00:14:42,000 --> 00:14:43,960
No, I'm just being smart, Jock.

327
00:14:43,960 --> 00:14:46,800
Well, I think you should be smart
by just nailing this.

328
00:14:46,800 --> 00:14:48,320
Well, that's the plan.
Do you know what I mean?

329
00:14:48,320 --> 00:14:50,520
Because if you go into this
and you're like,

330
00:14:50,520 --> 00:14:52,840
"Yeah, I've got a good idea,
but I'm going to rush it

331
00:14:52,840 --> 00:14:53,880
"because I need 60 minutes

332
00:14:53,880 --> 00:14:56,800
"for the dish that I haven't really
thought about yet in round two..."

333
00:14:56,800 --> 00:14:58,600
If I'm in round two
I'll be making choux pastry

334
00:14:58,600 --> 00:15:00,520
and I know that's a 60-minute cook.

335
00:15:02,120 --> 00:15:04,360
OK. So you have thought about
round two?

336
00:15:04,360 --> 00:15:06,520
Thought about it insofar
as I'll need 60 minutes.
OK.

337
00:15:06,520 --> 00:15:07,880
Good luck.
Thank you.

338
00:15:09,880 --> 00:15:11,480
JULIE: Go, Mel.

339
00:15:15,720 --> 00:15:17,960
Some interesting dishes out there.

340
00:15:17,960 --> 00:15:21,080
Keyma is doing
a Caribbean prawn curry.

341
00:15:21,080 --> 00:15:23,360
How long is she taking?
She's taking 60 minutes.

342
00:15:23,360 --> 00:15:25,480
And she's confident
that this is going to...

343
00:15:25,480 --> 00:15:27,400
Doesn't leave much time.
..keep her out of round two.

344
00:15:27,400 --> 00:15:28,960
Here's hoping that that's true.

345
00:15:28,960 --> 00:15:31,400
On the opposite, Montana is actually
doing a very quick cook.

346
00:15:31,400 --> 00:15:37,840
She's doing sear-crusted tuna,
an avocado, wasabi kind of crema.

347
00:15:37,840 --> 00:15:39,080
Oh, good Lord.

348
00:15:39,080 --> 00:15:41,040
It's, like... It's... We've had...

349
00:15:41,040 --> 00:15:43,560
Sounds like early '90s nostalgia.
Yeah.

350
00:15:43,560 --> 00:15:46,840
If you dip your toe in nostalgia
it's going to want to be good.

351
00:15:46,840 --> 00:15:48,560
Yeah.
Exactly.

352
00:15:48,560 --> 00:15:51,160
Who are you worried about
up the back?

353
00:15:51,160 --> 00:15:53,160
Look, Melanie is a bit of
a weird funk.

354
00:15:53,160 --> 00:15:56,600
I think that the reason
that she's hustling so hard,

355
00:15:56,600 --> 00:15:57,960
she's in that bit of a funk,

356
00:15:57,960 --> 00:16:00,600
is because she's already said, "I'm
going to do choux in round two."

357
00:16:00,600 --> 00:16:03,760
And I think she needs 60 minutes
for the choux in round two.

358
00:16:03,760 --> 00:16:06,800
So she's basically decided,
"If I'm doing choux in round two,

359
00:16:06,800 --> 00:16:08,800
"I need to get this thing done
in 30 minutes,"

360
00:16:08,800 --> 00:16:10,720
which could be her demise.

361
00:16:12,400 --> 00:16:15,760
Tommy is doing something, a dish
he's been working on for a while.

362
00:16:15,760 --> 00:16:17,720
He's talking about
I think a dill oil.

363
00:16:17,720 --> 00:16:19,400
There's a raw, crude oil.

364
00:16:19,400 --> 00:16:21,320
There's a buttermilk something.
Yeah, buttermilk.

365
00:16:21,320 --> 00:16:22,800
Because Andy was like,
"Are you going to...

366
00:16:22,800 --> 00:16:24,480
"I thought you would hit us with,
like, you know,

367
00:16:24,480 --> 00:16:27,560
"full-on Vietnamese flavours,
things that we love and remember.

368
00:16:27,560 --> 00:16:29,160
Yeah.
He's not.

369
00:16:29,160 --> 00:16:32,560
He's doing the dish
he hasn't really finished yet.

370
00:16:32,560 --> 00:16:35,080
I just think it was
a perfect opportunity

371
00:16:35,080 --> 00:16:37,720
for him to cook a quick dish that
he knows he can pound flavour in,

372
00:16:37,720 --> 00:16:40,920
he knows that we love that style
of food, and get upstairs.

373
00:16:44,800 --> 00:16:46,880
WOMAN: Wonder if anyone's going to
be close to finishing.

374
00:16:48,040 --> 00:16:49,320
ALDO: Montana, probably.

375
00:16:50,360 --> 00:16:51,760
MONTANA: 25 minutes has passed.

376
00:16:51,760 --> 00:16:55,200
I wanted to get this tuna dish
done in 20 minutes,

377
00:16:55,200 --> 00:16:58,000
but now I'm just rushing
to get this finished

378
00:16:58,000 --> 00:16:59,240
before that 30-minute mark.

379
00:16:59,240 --> 00:17:01,520
This is absolutely hectic.

380
00:17:01,520 --> 00:17:04,640
I'm just doing a smear of
the avocado puree,

381
00:17:04,640 --> 00:17:07,160
finishing it with my tuna...

382
00:17:08,520 --> 00:17:09,960
..and then just a little bit
of my dressing.

383
00:17:11,120 --> 00:17:13,440
All done.
Alright, Montana's done.

384
00:17:13,440 --> 00:17:16,280
Good work, Montana.
Well done.
Go, Montana.

385
00:17:16,280 --> 00:17:18,640
(APPLAUSE)
(SIGHS)

386
00:17:24,520 --> 00:17:26,280
Montana. What have you cooked?

387
00:17:26,280 --> 00:17:29,920
It is a sesame crusted tuna
with an avo puree

388
00:17:29,920 --> 00:17:31,880
and a soy mirin dressing glaze.

389
00:17:31,880 --> 00:17:33,600
And how many minutes does use?

390
00:17:33,600 --> 00:17:34,680
27 minutes.

391
00:17:34,680 --> 00:17:35,720
Confident?

392
00:17:35,720 --> 00:17:38,280
If it's packed full of flavour,
if it's all executed well,

393
00:17:38,280 --> 00:17:41,880
then fingers crossed it keeps me
in that top five, so...

394
00:17:52,880 --> 00:17:54,320
OK, Montana.

395
00:17:54,320 --> 00:17:57,560
I think it's a decent
30-minute dish.

396
00:17:57,560 --> 00:18:00,600
There's a lot of that avo puree
on there, which kind of takes...

397
00:18:00,600 --> 00:18:01,640
That was an accident.

398
00:18:01,640 --> 00:18:04,120
..everything to a bit of, like,
heaviness land.

399
00:18:04,120 --> 00:18:06,640
Montana, I feel like
this is a safe dish,

400
00:18:06,640 --> 00:18:09,800
but on a day like today, I don't
know if safe is going to cut it.

401
00:18:09,800 --> 00:18:12,880
We'll have to see what happens
with everyone else.
Yeah.

402
00:18:12,880 --> 00:18:14,320
Thanks, Montana.
Thank you.

403
00:18:16,440 --> 00:18:17,920
It's 30 minutes down.

404
00:18:17,920 --> 00:18:20,320
That means you've only got
60 minutes left on your clock.

405
00:18:20,320 --> 00:18:21,400
Let's go!

406
00:18:21,400 --> 00:18:23,680
(CLAPPING)
Come on, guys. Come on. Go, Keyma.

407
00:18:25,480 --> 00:18:26,600
MINDY: Jenn!

408
00:18:26,600 --> 00:18:28,720
I can smell it up here, girlfriend.

409
00:18:28,720 --> 00:18:31,760
JENN: I'm glad. It's great.

410
00:18:31,760 --> 00:18:34,480
I definitely feel very confident
today about my mapo tofu.

411
00:18:34,480 --> 00:18:36,200
Like, it's really yummy.

412
00:18:36,200 --> 00:18:37,840
This is sick.

413
00:18:37,840 --> 00:18:39,920
Like, tooting my own horn here,

414
00:18:39,920 --> 00:18:41,960
but this is going to be
my signature dish.

415
00:18:41,960 --> 00:18:45,600
But the clock is ticking.
It hasn't slowed down.

416
00:18:45,600 --> 00:18:49,160
And I'm trying to work as quickly
as I can to finish it off.

417
00:18:53,720 --> 00:18:55,880
That looks unreal, Matt.

418
00:18:55,880 --> 00:18:57,960
(CLAPPING, SHOUTS OF ENCOURAGEMENT)

419
00:18:57,960 --> 00:18:59,840
And Matt is done!

420
00:19:02,960 --> 00:19:04,000
OK, Matt.

421
00:19:04,000 --> 00:19:06,520
You took 32 minutes to make...?

422
00:19:06,520 --> 00:19:09,080
MATT: A salted watermelon
and tuna tartare.

423
00:19:11,720 --> 00:19:14,520
KEYMA: Everyone starts taking dishes
to the judges

424
00:19:14,520 --> 00:19:17,360
and I'm still cooking
my prawn curry.

425
00:19:20,400 --> 00:19:21,680
I'm doubting myself

426
00:19:21,680 --> 00:19:25,240
whether it was the best strategy
to take an hour to do this.

427
00:19:25,240 --> 00:19:27,440
But I have to keep going.

428
00:19:27,440 --> 00:19:28,840
Matt, love the chips.

429
00:19:28,840 --> 00:19:30,280
They're a bit on the salty side,
though.

430
00:19:30,280 --> 00:19:33,080
Like you've fully loaded
them with salt

431
00:19:33,080 --> 00:19:35,000
and you're not getting
the beauty of the fish.

432
00:19:35,000 --> 00:19:37,760
You're not getting the beauty
of the watermelon either.

433
00:19:37,760 --> 00:19:39,640
We'll wait and see what happens.
You might be lucky.

434
00:19:39,640 --> 00:19:41,400
There might be some disasters
out there.

435
00:19:41,400 --> 00:19:42,920
Thank you, anyway.

436
00:19:44,960 --> 00:19:46,080
ALDO: Come on, Dan.

437
00:19:47,760 --> 00:19:49,200
Go, Tommy.

438
00:19:49,200 --> 00:19:50,760
MAN: Come on, mate.

439
00:19:50,760 --> 00:19:52,000
Go, Harry.

440
00:19:52,000 --> 00:19:53,800
WOMAN: Go, Jen.

441
00:20:02,400 --> 00:20:04,080
JENN: I'm done.

442
00:20:04,080 --> 00:20:06,360
Jenn's done!
And Jenn is done!

443
00:20:06,360 --> 00:20:07,720
ANDY: Mapo tofu done.

444
00:20:08,840 --> 00:20:10,480
Ooh.

445
00:20:11,760 --> 00:20:13,120
I can smell what this is,

446
00:20:13,120 --> 00:20:15,000
but why don't you go ahead
and tell us what you've made?

447
00:20:15,000 --> 00:20:16,880
I've made mapo tofu today.

448
00:20:18,520 --> 00:20:20,080
Yeah, I actually want to eat that.

449
00:20:20,080 --> 00:20:21,880
WOMAN: That looks delicious.
I'm salivating.

450
00:20:22,880 --> 00:20:27,160
I make this quite often at home
for my family. They love it.

451
00:20:27,160 --> 00:20:30,680
But they always told me it's not
it's not cool enough for MasterChef.

452
00:20:30,680 --> 00:20:32,440
Mapo tofu is so cool.

453
00:20:32,440 --> 00:20:34,920
It is the coolest.
One of the coolest.

454
00:20:34,920 --> 00:20:37,320
Sorry, family.
(LAUGHS)

455
00:20:37,320 --> 00:20:39,640
Ah, I'd be all in
for the family dinner

456
00:20:39,640 --> 00:20:43,600
because the mapo tofu itself
is, like, so cool,

457
00:20:43,600 --> 00:20:45,400
so delicious and so cool.

458
00:20:45,400 --> 00:20:48,000
You've nailed that component.
I've got two things.

459
00:20:48,000 --> 00:20:49,280
Yes.

460
00:20:49,280 --> 00:20:51,560
The rice is really gluggy
down the bottom.

461
00:20:51,560 --> 00:20:53,520
OK.
It's not light and fluffy.

462
00:20:53,520 --> 00:20:56,720
And did you wash your coriander?
Because I got grit.

463
00:20:58,240 --> 00:21:00,560
Thanks, Jenn.
Thank you very much. Thank you.

464
00:21:00,560 --> 00:21:03,520
(CLAPPING)

465
00:21:04,520 --> 00:21:05,560
MAN: I like what Dan's doing.

466
00:21:05,560 --> 00:21:07,920
It'd be better if had hibachi
but I like what he's doing.

467
00:21:08,920 --> 00:21:11,880
I'm halfway through cooking
my fish wings on the pan.

468
00:21:11,880 --> 00:21:13,320
I think it's going to be delicious.

469
00:21:13,320 --> 00:21:16,400
I just know that the flavour
is so much better from the hibachi.

470
00:21:16,400 --> 00:21:18,680
But all I'm thinking about is

471
00:21:18,680 --> 00:21:21,040
what is going to be strategically
right here.

472
00:21:21,040 --> 00:21:23,200
What's going to pay off for me?

473
00:21:23,200 --> 00:21:25,920
I'm umming and ahhing so much
right now, thinking,

474
00:21:25,920 --> 00:21:29,520
do I go with the time
or do I go with the flavour?

475
00:21:39,480 --> 00:21:42,440
So I'm really having
an internal battle right now.

476
00:21:42,440 --> 00:21:47,000
I'm thinking, do I go with the time
or do I go with the flavour?

477
00:21:47,000 --> 00:21:48,520
I've gone over the time
that I wanted to,

478
00:21:48,520 --> 00:21:50,800
but it's going to make sure
everything's the way I want it.

479
00:21:50,800 --> 00:21:55,360
I just know the hibachi is the whole
experience that I'm after.

480
00:21:55,360 --> 00:21:57,640
I want that char and that smoke.

481
00:21:59,160 --> 00:22:00,680
I just bite the bullet.

482
00:22:00,680 --> 00:22:02,480
It's OK?

483
00:22:02,480 --> 00:22:04,240
Yeah, it's like...it's hot. (LAUGHS)

484
00:22:04,240 --> 00:22:05,480
Good.
It's good.

485
00:22:05,480 --> 00:22:07,360
Just enough smokiness,
because I've got this now.

486
00:22:07,360 --> 00:22:10,600
I wasn't going to have the hibachi,
so... That went so quick, man.

487
00:22:10,600 --> 00:22:11,960
And now I'm getting really excited

488
00:22:11,960 --> 00:22:13,720
because I know this is going to be
really yummy.

489
00:22:14,720 --> 00:22:17,560
I just need to gun it
because the clock is ticking

490
00:22:17,560 --> 00:22:19,160
and it's breathing down my neck.

491
00:22:22,640 --> 00:22:24,720
Right now, I'm just getting
all the little purple florets

492
00:22:24,720 --> 00:22:27,320
of cauliflower
and they're going into a pickle.

493
00:22:27,320 --> 00:22:29,920
I'm making an apple
and cauliflower dish.

494
00:22:29,920 --> 00:22:32,360
30 minutes
is definitely out the window now.

495
00:22:32,360 --> 00:22:35,280
I need to just focus
on making this dish perfect.

496
00:22:35,280 --> 00:22:37,640
I would love
to stay out of round two,

497
00:22:37,640 --> 00:22:39,800
so I really want to not get fazed
by the fact

498
00:22:39,800 --> 00:22:41,480
that some other people
have already finished

499
00:22:41,480 --> 00:22:43,880
and just keep powering through
with what I know tastes good.

500
00:22:43,880 --> 00:22:47,280
I'm 10 minutes over what I thought I
was going to be using for this cook.

501
00:22:47,280 --> 00:22:48,960
But that's alright at this point,

502
00:22:48,960 --> 00:22:51,800
because I'm almost at the point
where I'm going to start plating.

503
00:22:51,800 --> 00:22:54,480
So I just need to prep
these scallops

504
00:22:54,480 --> 00:22:56,680
and taste everything together.

505
00:23:00,360 --> 00:23:03,800
Dan, get your ass up there now,
mate. Seriously. Get your timer.

506
00:23:03,800 --> 00:23:05,560
You don't need to finesse. Just go.

507
00:23:05,560 --> 00:23:09,000
I'm past the 30 minutes that
I originally didn't want to go over,

508
00:23:09,000 --> 00:23:10,880
so now I'm just, like, panicking.

509
00:23:10,880 --> 00:23:11,880
Come on, then.

510
00:23:11,880 --> 00:23:13,280
I don't want to go any further.

511
00:23:13,280 --> 00:23:14,920
I don't want to take it
to 40 minutes

512
00:23:14,920 --> 00:23:17,360
and give myself less in round two
if I need to.

513
00:23:17,360 --> 00:23:19,880
So I'm just like trying to get
everything done, finish it off,

514
00:23:19,880 --> 00:23:21,440
and hit that timer
as soon as possible.

515
00:23:22,520 --> 00:23:25,080
Yes, good work. Yeah!

516
00:23:25,080 --> 00:23:26,480
Yes! Nice.

517
00:23:26,480 --> 00:23:28,400
And Daniel is done.

518
00:23:28,400 --> 00:23:29,840
(CHEERING)

519
00:23:34,360 --> 00:23:37,400
Daniel, you hit the timer
at 34 minutes.

520
00:23:37,400 --> 00:23:39,400
Yep.
What did you make?

521
00:23:39,400 --> 00:23:42,760
I made ocean spare ribs
with a charred chilli tomato salsa.

522
00:23:47,160 --> 00:23:49,120
That's mine. That's Andy's.

523
00:23:49,120 --> 00:23:50,960
Yeah, that's... And Andy's is...

524
00:23:50,960 --> 00:23:53,160
ANDY: Daniel.

525
00:23:53,160 --> 00:23:55,720
The tomato salsa is epic.
Thank you.

526
00:23:55,720 --> 00:23:58,160
Like, it's really well done.

527
00:23:58,160 --> 00:23:59,560
Mine's raw as well.

528
00:24:00,840 --> 00:24:05,800
I think it doesn't matter
how good that tomato salsa is,

529
00:24:05,800 --> 00:24:07,920
my wing was perfect.

530
00:24:07,920 --> 00:24:09,800
Mel's? Not so much.

531
00:24:09,800 --> 00:24:11,320
Jock's?

532
00:24:11,320 --> 00:24:13,040
Not so much. They're both raw.

533
00:24:13,040 --> 00:24:14,120
Yeah.

534
00:24:15,880 --> 00:24:19,680
That, my friend, is going to put you
in danger today.

535
00:24:19,680 --> 00:24:22,480
And if you'd just spent
another five to seven minutes,

536
00:24:22,480 --> 00:24:24,920
this might be
a very, very different result.

537
00:24:24,920 --> 00:24:26,600
Alright. No worries. Thank you.

538
00:24:27,720 --> 00:24:28,840
Come on, mate.

539
00:24:28,840 --> 00:24:31,400
(GROANS, LAUGHS)

540
00:24:31,400 --> 00:24:33,680
So, none of them are safe yet.

541
00:24:33,680 --> 00:24:35,400
None of them are safe.
None.

542
00:24:35,400 --> 00:24:37,120
In round one,

543
00:24:37,120 --> 00:24:40,520
the plan was always to just use
30 minutes,

544
00:24:40,520 --> 00:24:43,920
but I've used seven minutes more
than I wanted to.

545
00:24:43,920 --> 00:24:46,640
If I'm in round two, my backup plan
was to do choux pastry,

546
00:24:46,640 --> 00:24:48,640
but I can't do that in 53 minutes.

547
00:24:48,640 --> 00:24:50,840
I think it's ready, so I'm basically
ready to plate up.

548
00:24:50,840 --> 00:24:53,320
This dish has to save me
from round two now.

549
00:24:53,320 --> 00:24:54,400
And I'm done.

550
00:24:54,400 --> 00:24:57,120
JOCK: Melanie's finished. Well done.

551
00:24:57,120 --> 00:24:58,480
ANDY: Yeah, Melanie.

552
00:24:58,480 --> 00:25:00,240
I never feel super confident,

553
00:25:00,240 --> 00:25:01,960
but whether it'll keep me safe,
I don't know.

554
00:25:01,960 --> 00:25:03,640
What's the dish?

555
00:25:03,640 --> 00:25:06,920
It is my gluten-free version
of wonton soup.

556
00:25:08,720 --> 00:25:11,240
You seem extremely nervous.

557
00:25:11,240 --> 00:25:12,680
There's a lot on the line today.

558
00:25:12,680 --> 00:25:14,240
Of course I'm nervous.

559
00:25:14,240 --> 00:25:19,240
There's no... You're not 100% happy
or there's just so much on the line?

560
00:25:19,240 --> 00:25:21,680
I don't think
I've ever been 100% happy.

561
00:25:21,680 --> 00:25:24,040
There's always something
that could be wrong or could go wrong

562
00:25:24,040 --> 00:25:26,160
or, you know, I don't know.

563
00:25:41,240 --> 00:25:44,280
This is a really lovely bowl
of food.

564
00:25:44,280 --> 00:25:47,920
It is savory, it's clean,
it's elegant.

565
00:25:47,920 --> 00:25:51,400
You clearly know how to balance
these flavours really well.

566
00:25:51,400 --> 00:25:54,440
And this is nourishment
going on right here.

567
00:25:54,440 --> 00:25:56,840
The dumpling mix is really nice.
It's not dried out.

568
00:25:56,840 --> 00:26:00,360
This...the broth
is absolutely gorgeous.

569
00:26:04,280 --> 00:26:07,800
Melanie, there was a lot
on the line today.

570
00:26:07,800 --> 00:26:09,160
When you cook food like that,

571
00:26:09,160 --> 00:26:10,800
you don't need to worry about
round two.

572
00:26:10,800 --> 00:26:13,240
I think that's probably the best
dish that we've seen so far.

573
00:26:13,240 --> 00:26:14,800
So that's a good thing.

574
00:26:14,800 --> 00:26:16,320
Well done.

575
00:26:16,320 --> 00:26:17,760
Good work.
Well done, Mel!

576
00:26:18,880 --> 00:26:20,760
Good on you, mate.

577
00:26:20,760 --> 00:26:22,960
(LAUGHS AND CRIES)

578
00:26:22,960 --> 00:26:24,400
Well done.
Thank you.

579
00:26:26,160 --> 00:26:27,360
What a gun.

580
00:26:27,360 --> 00:26:28,720
Well done!

581
00:26:30,120 --> 00:26:32,120
You did so well.

582
00:26:33,360 --> 00:26:36,520
I've taken a big risk today
with my first cook.

583
00:26:36,520 --> 00:26:37,920
It's different.

584
00:26:37,920 --> 00:26:39,840
It's an experimental dish.

585
00:26:39,840 --> 00:26:42,760
I have a bed
of my nuoc cham buttermilk,

586
00:26:42,760 --> 00:26:45,480
some kingfish
with some garlic inside it.

587
00:26:45,480 --> 00:26:48,600
It is looking exactly
like I want it to look.

588
00:26:48,600 --> 00:26:50,560
Really modern style plating,

589
00:26:50,560 --> 00:26:53,040
and I really, really like the way
it's looking right now.

590
00:26:53,040 --> 00:26:54,480
Alright, I'm done.

591
00:26:54,480 --> 00:26:56,920
And Tommy's done.
Yeah, Tommy.

592
00:26:58,040 --> 00:26:59,160
Go, Tommy.

593
00:26:59,160 --> 00:27:00,920
Here we go.

594
00:27:00,920 --> 00:27:02,240
That's all yours.

595
00:27:02,240 --> 00:27:04,360
Thank you.
Thank you.

596
00:27:04,360 --> 00:27:05,680
Tommy, what's the dish?

597
00:27:05,680 --> 00:27:08,520
So I've done my little play,
like a modern version

598
00:27:08,520 --> 00:27:09,680
of... (SPEAKS FOREIGN LANGUAGE)

599
00:27:09,680 --> 00:27:12,040
Same flavours,
just in a different way.

600
00:27:12,040 --> 00:27:14,680
I made a buttermilk nuoc cham sauce,

601
00:27:14,680 --> 00:27:17,040
dill oil, garlic and turmeric oil.

602
00:27:17,040 --> 00:27:18,920
Kingfish as well.

603
00:27:20,760 --> 00:27:23,360
Because buttermilk is dairy,
it's fatty,

604
00:27:23,360 --> 00:27:25,640
it does coat the mouth at the end.

605
00:27:25,640 --> 00:27:29,120
It's not an altogether
bad sensation.

606
00:27:29,120 --> 00:27:30,160
Yeah.

607
00:27:30,160 --> 00:27:33,000
But I think
it's still not quite there.

608
00:27:33,000 --> 00:27:36,400
Tommy, there's something weird
going on with buttermilk

609
00:27:36,400 --> 00:27:38,080
that makes it taste cheesy.

610
00:27:38,080 --> 00:27:41,160
Yeah, it tastes...
It's got an aftertaste
of cheesiness. It's very odd.

611
00:27:41,160 --> 00:27:43,640
Which you don't want to be thinking
when you're eating raw fish, right?

612
00:27:43,640 --> 00:27:45,320
Yep. Thanks, guys.

613
00:27:45,320 --> 00:27:46,840
MAN: Go, Tommy.

614
00:27:52,280 --> 00:27:54,120
Come on, Keyma,
cook from the heart, girl.

615
00:27:54,120 --> 00:27:56,040
Sorry?
Cook from the heart?

616
00:27:56,040 --> 00:27:57,880
Yes.

617
00:27:57,880 --> 00:27:59,760
Let's just try and get it up fast,
yeah?

618
00:27:59,760 --> 00:28:01,280
Yes. Yeah, sure.

619
00:28:05,000 --> 00:28:06,680
Beautiful, Steph. Oh, yes!

620
00:28:06,680 --> 00:28:08,960
Go, Steph.
Come on, Steph. Come on!

621
00:28:08,960 --> 00:28:11,560
(CHEERING)

622
00:28:11,560 --> 00:28:14,160
Down the front.
We want to taste Steph's dish.

623
00:28:14,160 --> 00:28:17,280
(APPLAUSE)

624
00:28:17,280 --> 00:28:19,640
Seeing everybody around me finishing
and taking their dishes

625
00:28:19,640 --> 00:28:21,120
to the judges,

626
00:28:21,120 --> 00:28:22,920
I'm starting to stress out.

627
00:28:22,920 --> 00:28:24,320
Righto, Steph, what's the dish?

628
00:28:24,320 --> 00:28:27,880
So, it's melon, sago and coconut.

629
00:28:34,600 --> 00:28:37,120
That is delicious.

630
00:28:37,120 --> 00:28:39,480
It is so tasty.
(CHEERING)

631
00:28:39,480 --> 00:28:42,760
I don't think you will be needing
any of those minutes on the clock

632
00:28:42,760 --> 00:28:44,720
because that is an absolute belter.

633
00:28:44,720 --> 00:28:46,160
(CHEERING)

634
00:28:46,160 --> 00:28:47,560
Thank you.

635
00:28:54,040 --> 00:28:55,720
I'm starting to feel
the time pressure,

636
00:28:55,720 --> 00:28:57,040
and I just need
to get this plate done.

637
00:28:58,160 --> 00:28:59,280
Go, Harry.

638
00:28:59,280 --> 00:29:03,600
I've got the cauliflower puree,
some pickled purple cauliflower.

639
00:29:04,560 --> 00:29:07,680
Some fresh green apples,
a little bit of the apple juice

640
00:29:07,680 --> 00:29:09,240
and the scallops as well.

641
00:29:09,240 --> 00:29:10,400
Alright. Let's do it.

642
00:29:11,440 --> 00:29:13,120
Aargh!

643
00:29:13,120 --> 00:29:16,320
Come on, Harry, bring it down.

644
00:29:16,320 --> 00:29:19,880
In the end, I've used 46 minutes
and 30 seconds for my cook.

645
00:29:19,880 --> 00:29:22,960
Phoo! It was too long.

646
00:29:25,000 --> 00:29:27,560
Everything's starting to sink in

647
00:29:27,560 --> 00:29:31,000
that maybe today was not the day
to try something new.

648
00:29:40,520 --> 00:29:45,200
I've made a little
cauliflower apple combo.

649
00:29:45,200 --> 00:29:47,120
There's lots of different
cauliflower elements.

650
00:29:47,120 --> 00:29:50,360
The purple cauliflower is pickled
with a tiny bit of smoked vinegar.

651
00:29:50,360 --> 00:29:52,480
There's cauliflower
and fennel puree.

652
00:29:52,480 --> 00:29:55,760
There's an apple juice that I reduced
with some spices in there.

653
00:29:55,760 --> 00:29:57,040
There's also some raw scallop.

654
00:29:57,040 --> 00:29:59,720
And then finally,
there's some raw white cauliflower

655
00:29:59,720 --> 00:30:01,680
that's just been shaved really finely
and torched.

656
00:30:03,160 --> 00:30:05,920
I like the textural elements
on the dish,

657
00:30:05,920 --> 00:30:10,680
but you're probably
two or three too many flavours.

658
00:30:12,200 --> 00:30:14,320
The foundations are there,

659
00:30:14,320 --> 00:30:16,200
but strip it back

660
00:30:16,200 --> 00:30:19,200
and I think you'll find
that's where your best food is.

661
00:30:19,200 --> 00:30:20,400
Thank you, thank you.
Well done.

662
00:30:20,400 --> 00:30:22,000
Well done, Harry.

663
00:30:30,080 --> 00:30:33,040
Keyma needs to work faster.

664
00:30:33,040 --> 00:30:35,600
Looking at the front,
there's no one left.

665
00:30:35,600 --> 00:30:37,400
I mean, everyone finished.

666
00:30:37,400 --> 00:30:38,720
I'm the last one.

667
00:30:38,720 --> 00:30:40,840
The nerves are getting me,

668
00:30:40,840 --> 00:30:43,360
so I'm just...I'm just shaking
at the moment.

669
00:30:43,360 --> 00:30:44,760
I'm trying not to shake.

670
00:30:44,760 --> 00:30:46,760
Get everything ready to plate,
Keyma.

671
00:30:46,760 --> 00:30:49,120
I have 33 minutes to go.

672
00:30:49,120 --> 00:30:50,360
Come on, Keyma.

673
00:30:50,360 --> 00:30:52,200
I'm starting to plate my curry base.

674
00:30:52,200 --> 00:30:53,760
It tastes delicious.

675
00:30:53,760 --> 00:30:55,400
Is your bread done, Keyma?

676
00:30:55,400 --> 00:30:57,800
But still my bread is frying.

677
00:30:59,760 --> 00:31:01,600
I just need this to cook through

678
00:31:01,600 --> 00:31:03,440
so I don't serve raw bread.

679
00:31:04,760 --> 00:31:06,960
It has to be fried perfectly.

680
00:31:06,960 --> 00:31:08,280
It can't be raw in the middle.

681
00:31:08,280 --> 00:31:11,400
So I'm waiting for it to puff up
and it's not puffing.

682
00:31:11,400 --> 00:31:13,840
Come on, come on.

683
00:31:13,840 --> 00:31:16,680
Alright, Keyma, you've got half
an hour to go, so make a call.

684
00:31:16,680 --> 00:31:19,120
30 seconds more and I'm done.

685
00:31:20,200 --> 00:31:21,880
Hit your timer.

686
00:31:21,880 --> 00:31:23,800
Keyma's done. Let's go.

687
00:31:24,840 --> 00:31:27,040
I hope this really hits the mark,

688
00:31:27,040 --> 00:31:29,720
because if not,
I'm really in trouble.

689
00:31:29,720 --> 00:31:32,760
I don't know what I'm going to do
for the next round.

690
00:31:32,760 --> 00:31:35,400
I love that smile, Keyma.

691
00:31:35,400 --> 00:31:37,040
And a little shimmy like that.

692
00:31:37,040 --> 00:31:38,280
Oh, hang on.

693
00:31:38,280 --> 00:31:40,920
Comes with the shimmy.
With a shimmy. Yeah.

694
00:31:40,920 --> 00:31:43,200
Of course.
You're going to the Caribbean today.

695
00:31:43,200 --> 00:31:44,880
What have you made us?

696
00:31:44,880 --> 00:31:49,520
So today I made you
Caribbean prawn curry,

697
00:31:49,520 --> 00:31:51,400
pineapple salsa

698
00:31:51,400 --> 00:31:56,000
and some... (SPEAKS FOREIGN WORD)
which is like a fried flatbread.

699
00:31:56,000 --> 00:31:58,520
So you were kind of all in
on round one.

700
00:31:58,520 --> 00:32:00,640
Are you hedging your bets,

701
00:32:00,640 --> 00:32:02,080
not being in round two?

702
00:32:02,080 --> 00:32:03,960
I put all my cards in that.

703
00:32:03,960 --> 00:32:06,160
If you find yourself in round two,
have you got a dish?

704
00:32:06,160 --> 00:32:08,120
Um...
29 minutes.

705
00:32:08,120 --> 00:32:11,040
I will have to...
I will have to look deep.

706
00:32:11,040 --> 00:32:13,080
Yeah, right.
Because I don't...

707
00:32:13,080 --> 00:32:14,280
You really are all in.

708
00:32:14,280 --> 00:32:15,840
You have not thought about a dish
for round two.

709
00:32:15,840 --> 00:32:17,920
I'm not thinking about round two.

710
00:32:17,920 --> 00:32:20,160
Keyma...
Yes?

711
00:32:20,160 --> 00:32:21,320
Ahh...

712
00:32:21,320 --> 00:32:23,360
Definitely shimmy worthy.

713
00:32:23,360 --> 00:32:24,440
Yes?

714
00:32:24,440 --> 00:32:25,880
Definitely shimmy worthy.
Can you do it?

715
00:32:25,880 --> 00:32:27,360
No, I can't shimmy. Come on.

716
00:32:27,360 --> 00:32:28,800
Come on! (LAUGHS)

717
00:32:29,920 --> 00:32:35,400
The curry sauce is so rich,
so complex and luxury.

718
00:32:35,400 --> 00:32:38,200
The prawns are cooked perfectly.

719
00:32:39,480 --> 00:32:41,880
Keyma, you continue to evolve
in this kitchen.

720
00:32:41,880 --> 00:32:45,360
And I think that you made
a fantastic decision today

721
00:32:45,360 --> 00:32:47,200
to push all of your chips in

722
00:32:47,200 --> 00:32:49,760
and just commit to just making this
the best version

723
00:32:49,760 --> 00:32:53,720
you could possibly make in the time
that you needed to do it.

724
00:32:53,720 --> 00:32:58,040
It is a triumphant dish, and
you should be very, very pleased.

725
00:32:58,040 --> 00:33:00,080
Yeah, Keyma!

726
00:33:04,360 --> 00:33:06,040
Not everyone gets
a round of applause,

727
00:33:06,040 --> 00:33:07,320
but you deserve it for that.

728
00:33:07,320 --> 00:33:09,480
This is the kind of food
we want to see more of from you.

729
00:33:09,480 --> 00:33:10,680
Well done.
Thank you.

730
00:33:10,680 --> 00:33:12,640
Nice one, Keyma.
Thank you.

731
00:33:12,640 --> 00:33:13,960
Oh, my God!

732
00:33:15,280 --> 00:33:17,040
I can't believe it.

733
00:33:17,040 --> 00:33:19,320
Andy said
it's definitely shimmy worthy,

734
00:33:19,320 --> 00:33:22,200
so I'm going to make my happy dance.

735
00:33:25,480 --> 00:33:27,840
We saw some excellent cooking
in round one.

736
00:33:27,840 --> 00:33:30,720
And if I call your name,
you're safe.

737
00:33:33,240 --> 00:33:35,000
Keyma.

738
00:33:35,000 --> 00:33:36,440
Melanie.

739
00:33:37,560 --> 00:33:39,400
Steph.

740
00:33:39,400 --> 00:33:40,800
Matt.

741
00:33:46,480 --> 00:33:47,800
Lucky last...

742
00:33:48,920 --> 00:33:50,160
..Montana.

743
00:33:53,000 --> 00:33:54,360
Well done, guys.

744
00:33:57,080 --> 00:33:58,320
See you, guys.

745
00:33:58,320 --> 00:33:59,520
Goodbye.

746
00:33:59,520 --> 00:34:00,600
We got this.
Head up, yeah?

747
00:34:00,600 --> 00:34:02,120
Yeah.
Let's do it then.

748
00:34:02,120 --> 00:34:03,400
We got this.

749
00:34:05,440 --> 00:34:07,200
I don't want to cry.

750
00:34:07,200 --> 00:34:08,480
I know. It's really hard.

751
00:34:08,480 --> 00:34:10,360
Daniel, Jenn,

752
00:34:10,360 --> 00:34:12,960
Tommy, Harry,

753
00:34:12,960 --> 00:34:16,800
all of your dishes
suffered with some bad choices.

754
00:34:18,800 --> 00:34:22,560
I'm sorry, but the four of you
are in round two.

755
00:34:22,560 --> 00:34:26,840
And at the end of this round,
one of you will be going home.

756
00:34:28,400 --> 00:34:31,360
You can cook whatever you would like,
but you only have the time

757
00:34:31,360 --> 00:34:33,920
that you've left yourself
for this round.

758
00:34:35,080 --> 00:34:38,840
The person
with the most amount of time is Jenn.

759
00:34:38,840 --> 00:34:44,920
You have 57 minutes and 45 seconds,
and that time starts now.

760
00:34:44,920 --> 00:34:46,240
Come on, Jenn!

761
00:34:46,240 --> 00:34:47,960
Go, Jenny!

762
00:34:49,920 --> 00:34:54,040
I'm in the second round
and just absolutely gutted.

763
00:34:56,000 --> 00:35:00,320
I just feel so silly
about my mistakes in round one.

764
00:35:00,320 --> 00:35:01,800
OK, what else?

765
00:35:01,800 --> 00:35:03,640
I feel like
it's just such a cardinal sin

766
00:35:03,640 --> 00:35:05,440
for an Asian
not to cook rice properly.

767
00:35:05,440 --> 00:35:07,240
(LAUGHS)

768
00:35:07,240 --> 00:35:09,560
Go, Jenn.
Go, Jenn.

769
00:35:11,400 --> 00:35:13,800
Oh! Oh!

770
00:35:13,800 --> 00:35:14,880
Oh.

771
00:35:14,880 --> 00:35:16,280
Oh!

772
00:35:16,280 --> 00:35:17,800
Bottle of oil down.

773
00:35:17,800 --> 00:35:21,160
Mapo tofu is like
a secret signature of mine.

774
00:35:21,160 --> 00:35:24,960
I can't just leave it like this
and taint its name.

775
00:35:24,960 --> 00:35:26,680
Shake it off, OK?
Yeah.

776
00:35:26,680 --> 00:35:27,960
You got it.

777
00:35:27,960 --> 00:35:30,800
This time it's going to be perfect.

778
00:35:30,800 --> 00:35:34,480
Perfect rice and washed garnishes.

779
00:35:34,480 --> 00:35:36,840
In this round,
I have almost double the time,

780
00:35:36,840 --> 00:35:39,360
so I'm gonna concentrate
on making sure my rice is bang on.

781
00:35:40,680 --> 00:35:43,720
By doing one batch on the stove top,
one batch in the rice cooker...

782
00:35:44,960 --> 00:35:47,520
..I'm going to do this right
and do this properly.

783
00:35:49,280 --> 00:35:54,000
Jenn, looks very much to me like
you're giving us another mapo tofu.

784
00:35:54,000 --> 00:35:55,280
I am.

785
00:35:55,280 --> 00:35:57,040
That is the plan.
2.0.

786
00:35:57,040 --> 00:35:59,480
Yes.
How's it gonna be better than 1.0?

787
00:35:59,480 --> 00:36:02,120
I'm gonna make sure the rice
is cooked perfectly.

788
00:36:02,120 --> 00:36:03,840
When you brought it up,

789
00:36:03,840 --> 00:36:07,000
did you think that we were going
to notice what we noticed?

790
00:36:07,000 --> 00:36:09,680
Well, I was wondering if there was
an issue with the rice or not.

791
00:36:09,680 --> 00:36:12,160
Because to be honest,
I don't eat a lot of rice. (LAUGHS)

792
00:36:12,160 --> 00:36:13,560
(CHORTLES)

793
00:36:13,560 --> 00:36:15,800
(LAUGHS)
So...you don't eat a lot of rice

794
00:36:15,800 --> 00:36:18,760
so you don't cook a lot of rice but
yet you're still going to do it...

795
00:36:18,760 --> 00:36:21,240
Yep.
..in round two?

796
00:36:21,240 --> 00:36:24,200
I do cook rice.
'Cause my family eats rice.

797
00:36:24,200 --> 00:36:27,200
And how do you normally cook rice?
In a pot or in a rice cooker?

798
00:36:27,200 --> 00:36:28,640
Neither.

799
00:36:28,640 --> 00:36:33,480
OK, I have this really old thing and
every Taiwanese person has this...

800
00:36:33,480 --> 00:36:36,160
Tell me.
It's a steamer.

801
00:36:36,160 --> 00:36:39,760
It's literally called electric pot.

802
00:36:39,760 --> 00:36:43,040
It has one button and you control
the cook by putting water in.

803
00:36:43,040 --> 00:36:44,960
Yeah, that's how I've always
cooked my rice, so...

804
00:36:44,960 --> 00:36:47,120
Hang on, so...is this it?
Yeah.

805
00:36:47,120 --> 00:36:48,840
No.
No?
It's not that.

806
00:36:48,840 --> 00:36:50,760
What's that? What's in there?
That's a rice cooker.

807
00:36:50,760 --> 00:36:51,880
That's got rice in it.

808
00:36:51,880 --> 00:36:54,160
What's in here?
Rice. In the stove top.

809
00:36:54,160 --> 00:36:55,640
So you've got two sets of rice

810
00:36:55,640 --> 00:36:57,720
in the hope that one of them
comes out right. (CHUCKLES)

811
00:36:57,720 --> 00:37:00,280
Neither are the way
that you normally cook it.

812
00:37:00,280 --> 00:37:01,520
Awesome.

813
00:37:01,520 --> 00:37:03,080
We'll leave you with that.
(CHUCKLES)

814
00:37:03,080 --> 00:37:04,400
Good luck.

815
00:37:04,400 --> 00:37:07,440
It's very important that
I get this right.

816
00:37:07,440 --> 00:37:09,960
I'm just not ready to go home yet.
ALDO: Come on, Jenn.

817
00:37:12,440 --> 00:37:17,440
Onions, garlic, garam masala,
chilli, chilli, coriander.

818
00:37:19,000 --> 00:37:20,680
What are you doing?
(LAUGHS)

819
00:37:20,680 --> 00:37:23,680
MEL: Hey! (CLAPS HANDS)
Game face on and focus.

820
00:37:23,680 --> 00:37:26,320
(SIGHS) I'm kicking myself
that I'm even in here.

821
00:37:26,320 --> 00:37:29,920
'Cause I could have given 5-10 more
minutes on my fish

822
00:37:29,920 --> 00:37:31,880
and the judges said
I would have been safe as houses.

823
00:37:33,360 --> 00:37:34,920
How much time do we have again?

824
00:37:34,920 --> 00:37:37,640
56 and 17 or something, I think.

825
00:37:37,640 --> 00:37:39,280
I screwed up something that...

826
00:37:39,280 --> 00:37:41,160
..to me is quite important.

827
00:37:41,160 --> 00:37:43,920
My old man would be spewing,
he'd be pulling his hair out.

828
00:37:43,920 --> 00:37:45,560
He'd be like,
"Give it a little bit longer,

829
00:37:45,560 --> 00:37:47,120
"get the perfect cook on that fish."

830
00:37:47,120 --> 00:37:48,720
I'm limbering up.

831
00:37:48,720 --> 00:37:50,800
I'll be like a bull at a gate
in a second.

832
00:37:52,480 --> 00:37:53,800
Daniel.

833
00:37:55,720 --> 00:37:58,760
You've got 56 minutes
and 7 seconds...

834
00:37:58,760 --> 00:38:00,200
..go!

835
00:38:00,200 --> 00:38:01,560
(CHEERING)

836
00:38:01,560 --> 00:38:03,120
Go, Dan!

837
00:38:05,320 --> 00:38:07,920
My brain and my guts are saying,
"Just do it again.

838
00:38:07,920 --> 00:38:12,200
"Do this dish justice,
do the fish justice.

839
00:38:12,200 --> 00:38:13,680
"Just nail it."

840
00:38:13,680 --> 00:38:16,120
Palm sugar.

841
00:38:16,120 --> 00:38:17,360
Hit this out of the park...

842
00:38:17,360 --> 00:38:18,800
Palm sugar, yep.

843
00:38:18,800 --> 00:38:23,520
..and just, yeah,
really make my old man proud of it.

844
00:38:27,000 --> 00:38:28,680
Hey!
Go.

845
00:38:28,680 --> 00:38:30,320
Go, Dan! C'mon!

846
00:38:30,320 --> 00:38:31,680
Go, little fishy.

847
00:38:33,080 --> 00:38:34,520
So it's gonna be slightly different

848
00:38:34,520 --> 00:38:36,760
because the first round,
I used, um, red emperor.

849
00:38:36,760 --> 00:38:38,960
But kingfish is a bit bigger
and a bit meatier

850
00:38:38,960 --> 00:38:41,760
so I have to spend a little bit
more time to cook it.

851
00:38:41,760 --> 00:38:45,400
But the beauty of it is it's quite
evident to me that's what went wrong.

852
00:38:45,400 --> 00:38:49,240
So I'm going to be spending
as much time as possible

853
00:38:49,240 --> 00:38:51,160
to make sure
that it's cooked perfectly.

854
00:38:51,160 --> 00:38:53,200
Go, Dan!
(APPLAUSE)

855
00:38:55,560 --> 00:38:57,280
HARRY: For round two,
I'm really concerned

856
00:38:57,280 --> 00:38:58,760
about the amount of time I have.

857
00:39:00,360 --> 00:39:03,960
This is so...crazy to think
that this is an elimination

858
00:39:03,960 --> 00:39:08,280
and that I'm cooking with 18 minutes
less than everybody else.

859
00:39:08,280 --> 00:39:11,520
You reckon they'd give me
44 minutes, if I ask really nicely?

860
00:39:11,520 --> 00:39:13,240
(CHUCKLES)
How long have you got?

861
00:39:13,240 --> 00:39:14,320
43.

862
00:39:18,360 --> 00:39:19,880
Fish, pots...

863
00:39:19,880 --> 00:39:22,120
Round one, I stuffed up.

864
00:39:22,120 --> 00:39:25,240
It was an experimental dish
and I should have gone safer.

865
00:39:25,240 --> 00:39:28,200
I didn't and now I'm in round two.

866
00:39:28,200 --> 00:39:31,840
Tommy, you've got 52 minutes and
4 seconds and your time starts...

867
00:39:34,160 --> 00:39:35,600
..now.
Go, Tommy!

868
00:39:35,600 --> 00:39:37,480
Go.
Go, Tommy.

869
00:39:39,240 --> 00:39:42,520
To make sure
I stay in this competition, um,

870
00:39:42,520 --> 00:39:47,120
I've got to go traditional,
old school, Tommy-style dish.

871
00:39:49,800 --> 00:39:52,120
Gotta get the chicken and the fish.

872
00:39:52,120 --> 00:39:54,120
And I need to cook my heart out.

873
00:39:55,440 --> 00:39:57,040
Let's go, Tommy!
Go, Tom.

874
00:40:06,360 --> 00:40:09,160
Ready to let round one go,
put everything into round two.

875
00:40:09,160 --> 00:40:12,720
And I'm just gonna go straight up
very Vietnamese food today.

876
00:40:12,720 --> 00:40:15,720
A broth, some fried fish,
some noodles.

877
00:40:17,520 --> 00:40:20,240
I've only got 52 minutes
so I've gotta move pretty quickly.

878
00:40:21,640 --> 00:40:24,120
I'm definitely worried about the time
that I've got

879
00:40:24,120 --> 00:40:26,320
to build the flavours in this broth.

880
00:40:26,320 --> 00:40:30,880
I need to make sure I get
so much flavour into this

881
00:40:30,880 --> 00:40:32,440
really quickly.

882
00:40:32,440 --> 00:40:35,400
I need to cook things
as soon as I can

883
00:40:35,400 --> 00:40:40,720
and get chicken, fish into the water
so that it can build that flavour.

884
00:40:44,200 --> 00:40:47,360
I've just gotta, you know,
cook, cook, cook, cook.

885
00:40:47,360 --> 00:40:50,120
Hope that this broth develops
in time.

886
00:41:00,000 --> 00:41:03,720
I'm desperate to get into
that pantry and start cooking.

887
00:41:06,960 --> 00:41:08,640
JENN: Ah, I forgot my tofu.

888
00:41:08,640 --> 00:41:10,680
Gotta go get my tofu.

889
00:41:10,680 --> 00:41:13,760
It's always a risk
in redemption cooks

890
00:41:13,760 --> 00:41:16,640
because you're cooking something
you've already given to the judges...

891
00:41:16,640 --> 00:41:17,920
Yes, Jenny!

892
00:41:17,920 --> 00:41:21,200
..and it has to meet that standard
or go beyond that standard.

893
00:41:22,560 --> 00:41:27,200
I know I can do this mapo tofu
with my eyes blindfolded

894
00:41:27,200 --> 00:41:30,560
so...I can kind of just do that
on the side.

895
00:41:30,560 --> 00:41:34,120
I need to focus all my energy
into cooking the rice.

896
00:41:34,120 --> 00:41:38,120
The judges want rice where you can
taste every single grain.

897
00:41:38,120 --> 00:41:41,720
Not...everything mooshed together.

898
00:41:41,720 --> 00:41:45,840
If you ordered this dish in Taiwan,
you'd probably get jasmine rice.

899
00:41:45,840 --> 00:41:48,720
But...I've decided to use sushi rice
today

900
00:41:48,720 --> 00:41:50,440
because that's what my family likes
to eat

901
00:41:50,440 --> 00:41:51,960
and it's usually what I cook
for them.

902
00:41:56,040 --> 00:41:57,920
(EXHALES)

903
00:41:57,920 --> 00:42:01,440


904
00:42:02,760 --> 00:42:04,600
MELANIE: Did you wash
your coriander?

905
00:42:04,600 --> 00:42:06,040
I washed it.
(LAUGHS)

906
00:42:06,040 --> 00:42:08,560
And what, should I just,
like, wash another bunch

907
00:42:08,560 --> 00:42:10,600
and just triple, triple, triple
wash it?

908
00:42:10,600 --> 00:42:12,200
You know what, maybe I will.

909
00:42:12,200 --> 00:42:15,360
My mum, when she watches the episode,
will get so mad at me.

910
00:42:15,360 --> 00:42:17,320
She always tells me
to wash my coriander.

911
00:42:17,320 --> 00:42:19,320
(MELANIE AND JENN LAUGH)

912
00:42:19,320 --> 00:42:21,440
That's the way, babe.
Good on you, Jenn.

913
00:42:21,440 --> 00:42:23,240
MEL: Harry.
Yep?

914
00:42:23,240 --> 00:42:26,640
You left yourself 43 minutes
and 30 seconds

915
00:42:26,640 --> 00:42:28,200
and that time starts now.

916
00:42:28,200 --> 00:42:29,840
Thank you.
(APPLAUSE)

917
00:42:29,840 --> 00:42:31,560
Go, Harry!
Go, girl.

918
00:42:31,560 --> 00:42:33,360
And no basket for me! (LAUGHS)

919
00:42:33,360 --> 00:42:34,560
Thanks, guys.

920
00:42:34,560 --> 00:42:37,000
Not only do I have more of a time
crunch compared to everybody else...

921
00:42:37,000 --> 00:42:38,720
No basket. All good.

922
00:42:38,720 --> 00:42:40,000
Argh!

923
00:42:40,000 --> 00:42:44,160
..Tommy, Jenn and Daniel are
all massive flavour powerhouses.

924
00:42:44,160 --> 00:42:46,000
Mustard.

925
00:42:46,000 --> 00:42:49,880
I also know that I have the least
amount of time out of all of us.

926
00:42:49,880 --> 00:42:51,040
An onion.

927
00:42:51,040 --> 00:42:52,680
With this kind of time pressure...

928
00:42:52,680 --> 00:42:54,080
(EXHALES)

929
00:42:54,080 --> 00:42:55,800
..this is a big ask.

930
00:42:56,920 --> 00:42:58,320
MEL: Hey.

931
00:42:58,320 --> 00:43:01,480
Just take a minute and breathe, OK?

932
00:43:01,480 --> 00:43:03,040
Don't panic.
Yep.

933
00:43:03,040 --> 00:43:04,720
Just take a moment and breathe.

934
00:43:04,720 --> 00:43:06,840
Be confident in what you know...
Yep.

935
00:43:06,840 --> 00:43:08,600
..and don't overdo it.

936
00:43:08,600 --> 00:43:10,000
You good?
Yep.

937
00:43:10,000 --> 00:43:11,680
Sure?
Yep. I got it.

938
00:43:12,960 --> 00:43:15,120
Alright, baby, let's go!
Yes, Harry.

939
00:43:15,120 --> 00:43:16,720
Go, Harry!

940
00:43:17,960 --> 00:43:20,680
Two pans, two pots.

941
00:43:20,680 --> 00:43:23,360
The dish that I'm gonna make today
is curried carrots.

942
00:43:23,360 --> 00:43:27,600
So the elements of the dish are
curry sauce, which is carrot-based.

943
00:43:27,600 --> 00:43:30,000
Carrots, which I'm gonna char
on the hibachi.

944
00:43:31,600 --> 00:43:34,240
Yeah, I just need to...motor
'cause I have heaps of...

945
00:43:34,240 --> 00:43:36,040
Like, I have less time than
everybody else.

946
00:43:36,040 --> 00:43:37,920
I can get enough flavour
if I work hard enough.

947
00:43:40,000 --> 00:43:41,200
Get in.

948
00:43:41,200 --> 00:43:43,680
So the first thing I need to do
is juice a whole bunch of carrots.

949
00:43:43,680 --> 00:43:46,480
Get that on the stove
and make sure I'm reducing it

950
00:43:46,480 --> 00:43:48,120
so it condenses the flavour

951
00:43:48,120 --> 00:43:50,360
and makes it really kind
of like tasty and rich.

952
00:43:50,360 --> 00:43:52,000
The fact that it's an elimination

953
00:43:52,000 --> 00:43:54,360
means that I just need to get it
done.

954
00:43:55,600 --> 00:43:57,320
Worst thing about improvising is,
like,

955
00:43:57,320 --> 00:43:59,200
you forget about how much
of anything you put in.

956
00:43:59,200 --> 00:44:00,800
MICHAEL: Taste, taste, taste,
my brother.

957
00:44:03,080 --> 00:44:05,040
I'm doing the same dish that I did
in round one

958
00:44:05,040 --> 00:44:10,640
which is grilled fish wing with
a smoky tomato and habanero salsa.

959
00:44:11,800 --> 00:44:14,240
In round one,
judges loved my last salsa.

960
00:44:14,240 --> 00:44:16,360
They said that was perfect,
that was 10 out of 10.

961
00:44:16,360 --> 00:44:19,080
So how do I make this 11 out of 10?
How do I do this better?

962
00:44:20,160 --> 00:44:22,840
Do you want all this char on it?
On that one, I do.

963
00:44:22,840 --> 00:44:24,600
But these ones, I'm gonna take off.
Go, Dan, the man.

964
00:44:24,600 --> 00:44:27,600
So for the salsa, I know the
ingredients are perfect as they are

965
00:44:27,600 --> 00:44:31,200
but for the chillies, I'm gonna
cook them over the hibachi this time

966
00:44:31,200 --> 00:44:33,040
because it unlocks
a level of sweetness

967
00:44:33,040 --> 00:44:35,040
and caramelisation
that grills can't.

968
00:44:36,080 --> 00:44:38,040
Yum. Happy, Dan?

969
00:44:38,040 --> 00:44:39,560
Yeah, that's sick.

970
00:44:41,000 --> 00:44:44,360
It's gonna give the sauce just that
other layer of depth

971
00:44:44,360 --> 00:44:45,600
that I think it needs.

972
00:44:45,600 --> 00:44:48,320
I've set the benchmark but, like,
I did that on the fly,

973
00:44:48,320 --> 00:44:50,920
sort of improvising, so there's no
reason that I can't do that again.

974
00:44:50,920 --> 00:44:53,720
Just gotta trust myself
and taste it as I go

975
00:44:53,720 --> 00:44:55,640
and I reckon I'll be fine.
Looks amazing.

976
00:44:57,560 --> 00:44:59,200
I'm really happy with the salsa.

977
00:44:59,200 --> 00:45:03,080
Now I just need to try and focus
on grilling the wings perfectly.

978
00:45:03,080 --> 00:45:04,960
Oof!

979
00:45:04,960 --> 00:45:07,920
(COUGHS)
That's good, man. (LAUGHS)

980
00:45:11,160 --> 00:45:12,680
MICHAEL: Oh, wow.

981
00:45:14,080 --> 00:45:15,440
Oh, Tommy.

982
00:45:16,520 --> 00:45:19,720
That's how you make rice noodles.
That's cool, man.

983
00:45:19,720 --> 00:45:22,000
I've never seen that before.

984
00:45:22,000 --> 00:45:24,160
For round two,
I'm making a dish that's,

985
00:45:24,160 --> 00:45:26,000
you know, a traditional
Vietnamese dish.

986
00:45:27,560 --> 00:45:30,080
Got my broth on the go,
my noodles are done.

987
00:45:30,080 --> 00:45:32,720
It's time for me to fry up my fish.
Get a tea towel, Tom.

988
00:45:32,720 --> 00:45:34,920
Oh! These hands...
(LAUGHS)

989
00:45:34,920 --> 00:45:36,440
They're Asian hands, alright?

990
00:45:36,440 --> 00:45:38,960
I've been deep-frying
since I was five.

991
00:45:38,960 --> 00:45:43,120
It is really, really difficult to fry
little chunks of fish

992
00:45:43,120 --> 00:45:44,880
and get it right.

993
00:45:44,880 --> 00:45:47,080
Did you just touch the oil?!
Oh, come on, guys.

994
00:45:47,080 --> 00:45:48,320
Tommy, what's going on here?!

995
00:45:49,600 --> 00:45:52,040
But I haven't got much time
to experiment more.

996
00:45:52,040 --> 00:45:56,200
I need to start working
on my dippy dippy for this dish.

997
00:45:58,200 --> 00:46:04,200
For my dip, it's just fish sauce,
sugar, chilli and lime

998
00:46:04,200 --> 00:46:05,960
and you just need to balance
that so that, you know,

999
00:46:05,960 --> 00:46:07,800
when you dip something into it,
it tastes amazing.

1000
00:46:07,800 --> 00:46:10,880
If I stuff up one of these elements
too badly,

1001
00:46:10,880 --> 00:46:12,240
I might just be going home.

1002
00:46:13,360 --> 00:46:15,120
No matter how much time
you started with,

1003
00:46:15,120 --> 00:46:16,640
you only have 30 minutes to go!

1004
00:46:16,640 --> 00:46:18,320
30 minutes!
Come on, guys.

1005
00:46:18,320 --> 00:46:20,040
Let's go!
ALDO: Go, Jenn! Go, Dan!

1006
00:46:20,040 --> 00:46:21,360
Go, Tommy! Go, Harry!

1007
00:46:21,360 --> 00:46:24,840
HARRY: 30 minutes left in the cook
and I still have so much to do.

1008
00:46:24,840 --> 00:46:28,320
I need to just focus on making
this dish perfect

1009
00:46:28,320 --> 00:46:31,960
and produce a really yummy dish
that's full of flavour.

1010
00:46:31,960 --> 00:46:33,440
C'mon, Harry.

1011
00:46:33,440 --> 00:46:35,520
JOCK: Harry.
Hello, guys.

1012
00:46:35,520 --> 00:46:37,560
How's the vibe?
Yeah, how is the vibe?

1013
00:46:37,560 --> 00:46:38,960
It's good. It's good.

1014
00:46:38,960 --> 00:46:42,360
So tell me what's the dish, Harry?
So I'm going to do curried carrots.

1015
00:46:42,360 --> 00:46:45,680
There's a carrot kind of crumb
on the top as well.

1016
00:46:45,680 --> 00:46:46,680
Yep.

1017
00:46:46,680 --> 00:46:49,960
I feel like when I go a bit too hard
and...and, you know,

1018
00:46:49,960 --> 00:46:53,440
try to compete too much,
that's when I lose myself

1019
00:46:53,440 --> 00:46:56,320
because I'm comparing myself
against everybody else.

1020
00:46:56,320 --> 00:46:58,240
I think it's great how you're
thinking about it.
Yep.

1021
00:46:58,240 --> 00:47:00,840
You need to find YOUR zone.
Yep.

1022
00:47:00,840 --> 00:47:02,160
You'll be fine.
Thanks, guys.

1023
00:47:10,160 --> 00:47:11,640
Nurse.

1024
00:47:11,640 --> 00:47:13,480
Oh, no. She's cut herself.
(GASPS)

1025
00:47:13,480 --> 00:47:16,040
Is it bad? Yeah.

1026
00:47:16,040 --> 00:47:17,400
You alright?

1027
00:47:17,400 --> 00:47:19,080
No, you're not alright.
Nup.

1028
00:47:19,080 --> 00:47:23,160
This is the worst thing that could
happen in a cook like this.

1029
00:47:34,800 --> 00:47:37,400
Nurse.
(GASPS)
Oh, no, she's cut herself.

1030
00:47:37,400 --> 00:47:39,560
Is it bad? Yeah.

1031
00:47:41,000 --> 00:47:43,920
This is the worst thing that could
happen in a cook like this.

1032
00:47:43,920 --> 00:47:45,960
It's alright, Hazza.
You got this, Harry.

1033
00:47:45,960 --> 00:47:46,960
Go, Harry.

1034
00:47:46,960 --> 00:47:49,600
My time is just disappearing.

1035
00:47:49,600 --> 00:47:52,480
Alright, Harry, steel your nerves.
Yes.

1036
00:47:52,480 --> 00:47:54,520
Pull yourself together.
Yep. Thanks, guys.
You'll be fine.

1037
00:47:54,520 --> 00:47:56,040
Thank you.
Keep going, Harry!

1038
00:47:56,040 --> 00:47:58,360
Come on, Haz.
You got this, mate.

1039
00:48:02,000 --> 00:48:05,760
You started the day with 90 minutes,
but now, you've only got 15 left.

1040
00:48:05,760 --> 00:48:08,400
(ALL CALL ENCOURAGEMENT)

1041
00:48:10,120 --> 00:48:12,000
TOMMY: I'm moving like lightning
right now.

1042
00:48:13,400 --> 00:48:16,880
My fish is fried, my noodles are done

1043
00:48:16,880 --> 00:48:20,400
but it took way longer
than I expected.

1044
00:48:20,400 --> 00:48:23,960
I'm still balancing this broth
and working at my dip.

1045
00:48:23,960 --> 00:48:26,960
But I'm worried the broth
is definitely not there yet.

1046
00:48:26,960 --> 00:48:29,240
It still needs that time to develop.

1047
00:48:29,240 --> 00:48:31,400
JULIE: It smells amazing
from where I'm standing.

1048
00:48:31,400 --> 00:48:32,960
Tommy! Tommy!

1049
00:48:34,000 --> 00:48:36,160
(LAUGHTER)

1050
00:48:36,160 --> 00:48:37,720
Let's not use that then.

1051
00:48:37,720 --> 00:48:40,280
Time is ticking.

1052
00:48:40,280 --> 00:48:42,920
And I've still gotta make it perfect.

1053
00:48:42,920 --> 00:48:47,320
So I need to keep that broth
on the heat until the final moments.

1054
00:48:47,320 --> 00:48:48,680
There's only three other people

1055
00:48:48,680 --> 00:48:50,560
between me and walking
out those doors.

1056
00:48:50,560 --> 00:48:52,040
Come on, Tommy.

1057
00:48:52,040 --> 00:48:55,760
One little slip up on my dish
could really just send me home.

1058
00:48:58,400 --> 00:49:00,200
JENN: My mapo tofu is done.

1059
00:49:01,360 --> 00:49:03,400
I just need to decide on the rice.

1060
00:49:03,400 --> 00:49:05,000
(SIGHS)

1061
00:49:05,000 --> 00:49:06,200
(TIMER BEEPS)

1062
00:49:06,200 --> 00:49:08,160
Rice cooker rice? Stove top rice?

1063
00:49:09,280 --> 00:49:10,440
Does the dish even need rice?

1064
00:49:13,160 --> 00:49:15,040
I don't know. Like...

1065
00:49:15,040 --> 00:49:18,120
But do you wanna check it?
Do you wanna check it?
Fluff it.

1066
00:49:18,120 --> 00:49:20,480
But it needs to rest, doesn't it?

1067
00:49:20,480 --> 00:49:23,000
Yes, rest. But check if it's ready.

1068
00:49:23,000 --> 00:49:25,360
This cook isn't meant to
be about the rice!

1069
00:49:25,360 --> 00:49:27,120
It's meant to be about the mapo tofu
and...

1070
00:49:27,120 --> 00:49:29,120
(GROWLS) ..it's wrecking my brain!

1071
00:49:29,120 --> 00:49:31,080
Jenn, are you happy with the rice?

1072
00:49:31,080 --> 00:49:32,400
I don't know.

1073
00:49:32,400 --> 00:49:35,160
I don't like rice! (LAUGHS)
If you're unsure...

1074
00:49:35,160 --> 00:49:37,640
MELANIE: I think
you're overthinking it now, are ya?

1075
00:49:37,640 --> 00:49:39,760
Yeah. Definitely.

1076
00:49:43,880 --> 00:49:45,600
DANIEL: My salsa's done,
I'm happy with it.

1077
00:49:45,600 --> 00:49:47,000
So in round one...

1078
00:49:48,200 --> 00:49:51,560
..I sacrificed a really great dish
by undercooking my fish.

1079
00:49:51,560 --> 00:49:53,360
I'm not making that mistake again,
that's for sure.

1080
00:49:54,440 --> 00:49:55,920
Nice char.

1081
00:49:55,920 --> 00:50:00,040
I'm gonna really char up that skin,
cook it right the way through.

1082
00:50:00,040 --> 00:50:01,800
I'm just taking my time.

1083
00:50:01,800 --> 00:50:04,480
I am being so pedantic.

1084
00:50:04,480 --> 00:50:07,000
(GRUNTS REPEATEDLY)

1085
00:50:07,000 --> 00:50:09,280
Come on, guys!
Only three minutes to go!

1086
00:50:09,280 --> 00:50:11,200
Come on, guys!
Go, guys.

1087
00:50:11,200 --> 00:50:12,560
Come on, Tommy.

1088
00:50:14,240 --> 00:50:17,520
Carrots look good, Harry.
Yeah, they look sick.
Thank you.

1089
00:50:17,520 --> 00:50:20,000
Somehow, miraculously,
I'm in an OK position.

1090
00:50:20,000 --> 00:50:22,240
I just need my carrots
to finish charring.

1091
00:50:22,240 --> 00:50:23,720
Sauce just needs to be blended

1092
00:50:23,720 --> 00:50:26,440
and then I need to taste everything
and plate up.

1093
00:50:28,520 --> 00:50:30,480
STEPH: Just serve 'em rice, Jenn.
(LAUGHTER)

1094
00:50:30,480 --> 00:50:32,720
Just serve rice?
Perfect rice?

1095
00:50:32,720 --> 00:50:35,680
Do I serve rice or not serve rice?
Which one to serve, like...

1096
00:50:35,680 --> 00:50:37,960
(INHALES)

1097
00:50:37,960 --> 00:50:41,600
30 secooooooonds!

1098
00:50:41,600 --> 00:50:43,160
(ALL CALL ENCOURAGEMENT)

1099
00:50:43,160 --> 00:50:45,120
Let's go! Whoo!

1100
00:50:45,120 --> 00:50:47,200
Come on, guys!

1101
00:50:47,200 --> 00:50:48,800
Keep going, Harry!

1102
00:50:54,000 --> 00:50:55,960
Straight up in 10!

1103
00:50:55,960 --> 00:50:59,080
ALL: 9, 8, 7,

1104
00:50:59,080 --> 00:51:01,960
6, 5, 4,

1105
00:51:01,960 --> 00:51:05,080
3, 2, 1!

1106
00:51:05,080 --> 00:51:06,640
Done.
(APPLAUSE)

1107
00:51:08,080 --> 00:51:10,440
Well done, everyone.
DANIEL: Good work, man.

1108
00:51:10,440 --> 00:51:12,720
So, end of the cook, I was like,

1109
00:51:12,720 --> 00:51:14,920
"Rice? No rice? Rice? No rice?
Rice? No rice?"

1110
00:51:14,920 --> 00:51:17,240
Like, maybe I started
to overthink myself.

1111
00:51:17,240 --> 00:51:20,600
(SIGHS) It's a really tough decision
to make.

1112
00:51:20,600 --> 00:51:22,800
HARRY: Obviously, it was a bit
frantic 'cause I cut my thumb

1113
00:51:22,800 --> 00:51:25,240
and, like, that's not the best way
you wanna go about it.

1114
00:51:25,240 --> 00:51:29,480
But I just have to hope that it's
good enough to beat the others.

1115
00:51:32,720 --> 00:51:35,400
Go, Haz. You got this.
Let's go.

1116
00:51:36,880 --> 00:51:39,440
Even though I finished my dish,

1117
00:51:39,440 --> 00:51:42,840
I...didn't have as much time
as I would have liked to.

1118
00:51:42,840 --> 00:51:47,440
My place in the entire competition
relies on this dish.

1119
00:51:48,520 --> 00:51:50,040
That's scary.

1120
00:51:50,040 --> 00:51:51,680
Harry.

1121
00:51:54,080 --> 00:51:58,240
Today, I've made curried carrots
with some smoked yoghurt

1122
00:51:58,240 --> 00:51:59,880
and some crispy carrot leaves.

1123
00:52:01,560 --> 00:52:03,040
Tough cook this morning?

1124
00:52:03,040 --> 00:52:05,440
Yeah. I had a...a weird morning.

1125
00:52:05,440 --> 00:52:08,040
But coming in to the second cook,
I knew I was going up against,

1126
00:52:08,040 --> 00:52:09,920
like, three flavour tycoons.

1127
00:52:09,920 --> 00:52:12,680
And so I had to bring,
like, big flavour.
(LAUGHS)

1128
00:52:14,680 --> 00:52:16,080
We'll taste.
Thank you.

1129
00:52:16,080 --> 00:52:17,920
Thanks, Harry.
Enjoy.

1130
00:52:37,080 --> 00:52:39,280
I'm very impressed.
Mm.

1131
00:52:39,280 --> 00:52:42,240
There's great flavour in this dish.

1132
00:52:43,600 --> 00:52:46,520
It's well balanced,
the carrots are beautifully cooked,

1133
00:52:46,520 --> 00:52:48,440
the smoked yoghurt's delicious.

1134
00:52:48,440 --> 00:52:52,400
This does not reflect
the worried contestant

1135
00:52:52,400 --> 00:52:54,520
that we visited at the bench
early in the cook.

1136
00:52:55,880 --> 00:53:00,200
She's definitely pulled out an ace
because this is a fantastic,

1137
00:53:00,200 --> 00:53:02,320
confident, delicious bowl of food.

1138
00:53:02,320 --> 00:53:04,000
When you've got the potential
to do this,

1139
00:53:04,000 --> 00:53:06,320
you've got the potential
to win the competition.

1140
00:53:06,320 --> 00:53:08,640
And it's, like, a bowl
of curried soup.

1141
00:53:08,640 --> 00:53:11,640
Yep.
But it's just done so well.
So good! (CHUCKLES)

1142
00:53:11,640 --> 00:53:13,680
HARRY AND JENN: Good luck, Tommy.
DANIEL: Let's go, mate.

1143
00:53:13,680 --> 00:53:15,640
(GROANS) That broth.

1144
00:53:17,680 --> 00:53:19,720
I'm the only one out of the four

1145
00:53:19,720 --> 00:53:22,400
that knows what it's like
to be eliminated.

1146
00:53:22,400 --> 00:53:26,000
And all those feelings, like,
I can't help but feel again.

1147
00:53:27,600 --> 00:53:29,760
I am really, really scared.

1148
00:53:51,120 --> 00:53:51,880
Good evening.

1149
00:53:51,880 --> 00:53:54,800
Major projects paused as council
redirects the budget

1150
00:53:54,800 --> 00:53:56,400
to rebuild Brisbane,

1151
00:53:56,400 --> 00:53:59,960
with the Mayor not ruling out a rate
rise to cover the bill.

1152
00:53:59,960 --> 00:54:02,000
Labor reveals the cost of doing
business,

1153
00:54:02,000 --> 00:54:05,360
with election promises adding more
than $7 billion extra debt.

1154
00:54:05,360 --> 00:54:08,480
Home builder Metricon denies rumours
of a financial crisis.

1155
00:54:08,480 --> 00:54:10,800
And who needs a drug mule

1156
00:54:10,800 --> 00:54:13,600
when you can hire
a carrier pigeon instead?

1157
00:54:59,280 --> 00:55:00,840
ANNOUNCER: Missed an episode
of MasterChef?

1158
00:55:00,840 --> 00:55:02,520
Catch up on the latest
culinary action,

1159
00:55:02,520 --> 00:55:05,080
enjoy another serving
or savour past seasons at:

1160
00:55:11,760 --> 00:55:13,800
Tommy, what have you made us, mate?

1161
00:55:13,800 --> 00:55:15,720
Uh, today, I've made bun cha Hanoi.

1162
00:55:18,560 --> 00:55:20,160
Are you ready to go home?

1163
00:55:22,480 --> 00:55:25,280
No... OK, I'm gonna quote
little Miles here,

1164
00:55:25,280 --> 00:55:27,400
"No way, no way am I going home."
(ALL LAUGH)

1165
00:55:27,400 --> 00:55:29,040
'Cause that's his new word
right now.

1166
00:55:29,040 --> 00:55:31,160
He used to just say, "No."
But now it's "No way."

1167
00:55:31,160 --> 00:55:33,880
So no way, no way am I going home,
I don't think.

1168
00:55:33,880 --> 00:55:35,280
Alright, we're gonna taste it.

1169
00:55:35,280 --> 00:55:37,920
Make sure you eat this
and you dip it into this, alright?

1170
00:55:37,920 --> 00:55:39,760
Alright.
You'll feel like you're at home.

1171
00:55:39,760 --> 00:55:41,360
Peace.
Thanks, Tommy.

1172
00:55:42,720 --> 00:55:44,760
Why don't we all have a little dip?

1173
00:55:44,760 --> 00:55:46,960
Let's do what he asked us to do.

1174
00:55:56,280 --> 00:55:59,080
MEL: I like the punch
in that dipping sauce.

1175
00:56:01,400 --> 00:56:03,200
I'll put some of that in the soup,
actually.

1176
00:56:03,200 --> 00:56:05,440
Yeah.
It's ten times better.

1177
00:56:05,440 --> 00:56:06,520
Yeah.

1178
00:56:07,800 --> 00:56:10,920
See, isn't that a worry, though?

1179
00:56:10,920 --> 00:56:12,240
That it needs it?
Yeah.

1180
00:56:12,240 --> 00:56:13,760
Or that it's elevated by it?
Well...

1181
00:56:13,760 --> 00:56:15,800
..that it needs it and
it is elevated by it.

1182
00:56:15,800 --> 00:56:17,000
Yes.

1183
00:56:19,560 --> 00:56:21,560
Given it's a dipping sauce
for the fried fish.

1184
00:56:21,560 --> 00:56:26,200
Arguably, any kind of side sauce
is intentionally supposed to be...

1185
00:56:26,200 --> 00:56:28,000
..mixed within.

1186
00:56:28,000 --> 00:56:30,200
He didn't tell us that.
He told us to dip the fish in it.

1187
00:56:30,200 --> 00:56:31,320
Mm.
Yeah.

1188
00:56:31,320 --> 00:56:34,160
My piece of fish
was a little bit over.

1189
00:56:34,160 --> 00:56:35,560
The broth.

1190
00:56:35,560 --> 00:56:39,320
My problem here is
the seasoning of the broth.

1191
00:56:39,320 --> 00:56:43,000
It's not that seamless plate of food
that Tommy commonly brings us.

1192
00:56:44,560 --> 00:56:46,880
Really, I mean,
if you taste that on its on now,

1193
00:56:46,880 --> 00:56:50,760
it tastes like a beautiful
light, clean chicken stock.

1194
00:56:50,760 --> 00:56:52,480
It's not yet a complete broth.

1195
00:56:52,480 --> 00:56:54,240
And then when you do add

1196
00:56:54,240 --> 00:56:57,080
his little side homestyle dipper,
as he called it,

1197
00:56:57,080 --> 00:56:59,640
it just amped it up.

1198
00:56:59,640 --> 00:57:01,000
That's my problem with this.

1199
00:57:01,000 --> 00:57:04,400
You know Tommy, we all know Tommy,
if he'd intended it that way,

1200
00:57:04,400 --> 00:57:06,120
then he would have done it.
Yeah.

1201
00:57:06,120 --> 00:57:09,840
But he didn't. So that's the question
of doubt that I have

1202
00:57:09,840 --> 00:57:11,600
in this bowl of food.

1203
00:57:13,440 --> 00:57:15,680
Will that see him in trouble today?

1204
00:57:15,680 --> 00:57:17,880
You know, he's got one-in-four
chance. It might do.

1205
00:57:17,880 --> 00:57:19,360
BOTH: Mm.

1206
00:57:19,360 --> 00:57:21,240
TOMMY: OK, Jenn, good luck.

1207
00:57:21,240 --> 00:57:23,200
Thanks, guys.
DANIEL: Good luck, Jenn.

1208
00:57:35,880 --> 00:57:37,560
Alright.

1209
00:57:37,560 --> 00:57:38,880
Please take a seat.

1210
00:57:40,440 --> 00:57:41,760
OK.

1211
00:57:41,760 --> 00:57:45,440
This morning's mapo was fantastic.

1212
00:57:45,440 --> 00:57:46,960
We absolutely loved it.

1213
00:57:46,960 --> 00:57:48,440
The flaws were more in the...
The rice.

1214
00:57:48,440 --> 00:57:50,600
..in the garnish and in the rice.
Yep.

1215
00:57:50,600 --> 00:57:54,080
In choosing to recook everything
again in round two,

1216
00:57:54,080 --> 00:57:57,600
how do you think that you went
about rectifying those things?

1217
00:57:57,600 --> 00:58:00,720
Um, I cooked my rice two ways,
in case one didn't turn out.

1218
00:58:00,720 --> 00:58:02,800
I was very careful with my garnishes.

1219
00:58:02,800 --> 00:58:04,400
Washed them. Heaps of time.

1220
00:58:04,400 --> 00:58:09,080
I know this tastes really good and
it's something I really love but...

1221
00:58:09,080 --> 00:58:11,800
..when you sit there
and you start thinking,

1222
00:58:11,800 --> 00:58:13,680
you start wondering if it's enough...

1223
00:58:15,040 --> 00:58:18,160
Always be proud of the food
that you love.
Yep.

1224
00:58:18,160 --> 00:58:19,920
Whatever that is.

1225
00:58:19,920 --> 00:58:21,560
Yep.
OK?

1226
00:58:21,560 --> 00:58:23,360
Thank you very much.
Thank you.

1227
00:58:23,360 --> 00:58:24,840
Enjoy.

1228
00:58:48,440 --> 00:58:51,760
I'm a bit disappointed
in this redemption.

1229
00:58:51,760 --> 00:58:55,840
This is a very different dish
than what we've seen this morning.

1230
00:58:55,840 --> 00:58:57,600
I think round one Jenn brought us

1231
00:58:57,600 --> 00:59:01,760
a glossy, well-balanced beautiful
mapo tofu

1232
00:59:01,760 --> 00:59:03,760
which we all enjoyed.

1233
00:59:04,880 --> 00:59:08,560
Here, we've got rice which
is super confusing.

1234
00:59:08,560 --> 00:59:11,560
Both overcooked and undercooked rice
in the same bowl

1235
00:59:11,560 --> 00:59:13,040
is like that's a major error.

1236
00:59:13,040 --> 00:59:14,960
She spent so much time on it.

1237
00:59:14,960 --> 00:59:17,200
And because she spent
so much time on it,

1238
00:59:17,200 --> 00:59:20,440
I think she took her eye off the ball
with the mapo tofu itself.

1239
00:59:20,440 --> 00:59:24,120
It was perfect in round one.

1240
00:59:24,120 --> 00:59:27,280
And this is... Unfortunately,
this is far from perfect.

1241
00:59:28,280 --> 00:59:31,400
I'm really worried for her.
This could really see her go.

1242
00:59:34,720 --> 00:59:36,560
DANIEL: Don't...cry.

1243
00:59:37,560 --> 00:59:40,720
I'm actually really seeking
redemption in this dish.

1244
00:59:40,720 --> 00:59:41,720
Got this, brother.

1245
00:59:41,720 --> 00:59:44,720
Being eliminated today
on a dish like this

1246
00:59:44,720 --> 00:59:47,440
would affect me more
than, say, a pressure test.

1247
00:59:47,440 --> 00:59:50,880
Just because...this is essentially
my playing field here.

1248
00:59:50,880 --> 00:59:52,320
This is a dish that
I'm familiar with.

1249
00:59:53,840 --> 00:59:56,440
I've taken it personally that
I screwed that up the first time.

1250
00:59:56,440 --> 00:59:58,320
Big man.
Here he is.

1251
00:59:58,320 --> 01:00:00,720
How are we?
Very well, mate.
Good.

1252
01:00:00,720 --> 01:00:03,120
Round two of the fish wings.
Yep.

1253
01:00:03,120 --> 01:00:05,080
Ocean ribs version 2.

1254
01:00:05,080 --> 01:00:09,560
Grilled fish wing with
a smoky tomato and habanero salsa.

1255
01:00:09,560 --> 01:00:10,960
Mate, let's talk
about the first cook.

1256
01:00:10,960 --> 01:00:13,600
Yep.
Let's just rip that Band-Aid off.

1257
01:00:13,600 --> 01:00:16,000
Yep.
It seems like you knew
what you were doing.

1258
01:00:16,000 --> 01:00:17,760
Mm.
It looked like you'd done it
all the time.

1259
01:00:17,760 --> 01:00:19,280
Yeah, I've done this...

1260
01:00:19,280 --> 01:00:22,560
On the beers, I've done
this casually, like...
(LAUGHS)

1261
01:00:22,560 --> 01:00:24,520
I've done this so many times

1262
01:00:24,520 --> 01:00:28,320
and it was just because I got
so fixated on the time...

1263
01:00:28,320 --> 01:00:30,520
So...you happy?

1264
01:00:30,520 --> 01:00:32,520
Oh, it's killing me.

1265
01:00:32,520 --> 01:00:34,480
I'm like, yep,
I reckon they're cooked

1266
01:00:34,480 --> 01:00:37,640
but there's just that shadow
of a doubt that's like...

1267
01:00:37,640 --> 01:00:39,360
(SHUDDERS)

1268
01:00:39,360 --> 01:00:42,080
OK, we'll taste now.
(LAUGHS)

1269
01:00:42,080 --> 01:00:44,800
Maybe just poke into it now
while I'm walk...

1270
01:00:44,800 --> 01:00:46,320
No. (LAUGHS) Nah, enjoy, guys.

1271
01:00:46,320 --> 01:00:48,120
Thank you.
Thank you.

1272
01:00:50,720 --> 01:00:52,840
All done now.
Yeah.

1273
01:00:52,840 --> 01:00:54,160
That's it. I've presented my dish.

1274
01:00:54,160 --> 01:00:55,440
It's finished.
Yep.

1275
01:00:56,880 --> 01:00:58,280
Good job.

1276
01:01:01,840 --> 01:01:04,400
JOCK: One's much bigger
than the other one.

1277
01:01:04,400 --> 01:01:06,080
Mm.

1278
01:01:06,080 --> 01:01:09,880
So I'm gonna go into the bigger one
of the two first.

1279
01:01:09,880 --> 01:01:11,920
Just to see...
This part worries me here.

1280
01:01:13,560 --> 01:01:15,360
I just wanna...

1281
01:01:29,440 --> 01:01:31,320
JOCK: I just wanna...

1282
01:01:31,320 --> 01:01:32,800
Looks good.

1283
01:01:34,400 --> 01:01:36,280
That little nook in there,
that's the best...

1284
01:01:36,280 --> 01:01:38,560
ANDY: That's the best bit.
(GASPS)
That's the bit there, look at it.

1285
01:01:38,560 --> 01:01:40,440
It's come away nice and cleanly.
Oh, so nice.

1286
01:01:40,440 --> 01:01:42,920
Oh! That looks so good.
Look at that.

1287
01:01:42,920 --> 01:01:44,440
It's cooked like...

1288
01:01:44,440 --> 01:01:46,680
Like, just perfectly. Look at that.
Yep.

1289
01:01:46,680 --> 01:01:47,840
Oh, my God.

1290
01:01:48,840 --> 01:01:50,520
That's pure luxury.

1291
01:01:51,640 --> 01:01:53,000
Pumped for him.

1292
01:01:53,000 --> 01:01:55,800
Like, absolute pumped for him.

1293
01:01:55,800 --> 01:01:59,400
The sweetness of charring
those chillies over the hibachi,

1294
01:01:59,400 --> 01:02:00,960
gotta hand it to him.

1295
01:02:00,960 --> 01:02:03,560
You know, he's...he's slowly been
stepping up the ladder,

1296
01:02:03,560 --> 01:02:05,880
this one's a big step up.

1297
01:02:05,880 --> 01:02:10,800
Look, I know firsthand what staying
in this competition can do for you.

1298
01:02:10,800 --> 01:02:14,880
I came in so raw
and knew very little about food.

1299
01:02:14,880 --> 01:02:17,520
And you can tell by the way
that he's talking about food,

1300
01:02:17,520 --> 01:02:19,480
it's just starting to click.

1301
01:02:19,480 --> 01:02:21,480
We're starting to see it here
but imagine,

1302
01:02:21,480 --> 01:02:24,080
you know, in two months time,
it's just gonna go to another level.

1303
01:02:24,080 --> 01:02:25,600
Can't wait.

1304
01:02:28,480 --> 01:02:33,880
This challenge was all about making
the right decisions at the right time

1305
01:02:33,880 --> 01:02:38,120
but the four of you made
some poor decisions in round one.

1306
01:02:38,120 --> 01:02:41,920
However, round two
was full of redemption.

1307
01:02:43,280 --> 01:02:45,640
Starting with Daniel.

1308
01:02:45,640 --> 01:02:47,200
(EXHALES DEEPLY)

1309
01:02:47,200 --> 01:02:49,000
Thank God.

1310
01:02:49,000 --> 01:02:51,400
It was your best dish so far.

1311
01:02:51,400 --> 01:02:54,240
There is no way you're going home
today. Well done, buddy.

1312
01:02:54,240 --> 01:02:55,920
(APPLAUSE)

1313
01:02:59,760 --> 01:03:01,160
JENN: Well done, Dan.

1314
01:03:01,160 --> 01:03:04,440
Holy crap. Yes! Sorry.

1315
01:03:04,440 --> 01:03:08,040
There was another dish
that we loved equally as much.

1316
01:03:08,040 --> 01:03:12,160
And it was also the best dish
that we've tasted from this cook too.

1317
01:03:13,160 --> 01:03:16,240
And that dish was cooked by Harry.

1318
01:03:17,240 --> 01:03:19,040
(APPLAUSE)

1319
01:03:19,040 --> 01:03:20,960
(LAUGHS)
Well done.

1320
01:03:25,800 --> 01:03:27,320
MEL: Tommy and Jenn.

1321
01:03:27,320 --> 01:03:31,800
You both chose to redeem your
round one cook in different ways.

1322
01:03:32,840 --> 01:03:35,440
Jenn, you brought us
a second version

1323
01:03:35,440 --> 01:03:37,160
of the same dish from round one.

1324
01:03:39,600 --> 01:03:42,360
Tommy, you brought us
a traditional throwback.

1325
01:03:44,840 --> 01:03:49,440
And Tommy, while we loved your
noodles and the flavour of your fish,

1326
01:03:49,440 --> 01:03:51,280
your broth was under-seasoned

1327
01:03:51,280 --> 01:03:54,440
and it only came alive
when we added your dipping sauce.

1328
01:03:58,400 --> 01:04:01,840
Jenn, while your rice was
an improvement on round one...

1329
01:04:02,920 --> 01:04:05,720
..sadly, your mapo tofu was not.

1330
01:04:07,960 --> 01:04:12,240
It lacked the punch and the dynamism
of your first dish.

1331
01:04:12,240 --> 01:04:14,080
And I'm sorry...

1332
01:04:14,080 --> 01:04:15,720
..that's why you're going home.

1333
01:04:17,280 --> 01:04:18,960
(JENN SIGHS)

1334
01:04:22,280 --> 01:04:24,240
Thank you, everybody.

1335
01:04:24,240 --> 01:04:25,800
I'm sorry.

1336
01:04:27,600 --> 01:04:32,120
Jenn, you've thrown yourself
into this competition

1337
01:04:32,120 --> 01:04:34,600
with absolutely everything you have

1338
01:04:34,600 --> 01:04:36,640
and we love that about you.

1339
01:04:36,640 --> 01:04:39,840
With your determination,
you'll get there very soon.

1340
01:04:39,840 --> 01:04:43,440
I've learned
so, so, so incredibly much.

1341
01:04:44,760 --> 01:04:48,240
And I'm just so happy that
I was able to be a part of this.

1342
01:04:48,240 --> 01:04:50,920
It's been so good to get to know you

1343
01:04:50,920 --> 01:04:53,760
but, unfortunately,
it's time to say goodbye.

1344
01:04:58,000 --> 01:04:59,880
(CRIES)
JULIE: Beautiful girl.

1345
01:04:59,880 --> 01:05:02,040
(APPLAUSE)

1346
01:05:06,680 --> 01:05:11,040
Give it up for Jenn, everybody!
(CHEERING AND APPLAUSE)

1347
01:05:16,240 --> 01:05:19,920
I'm gonna go home, I'm gonna cook
every single type of rice out there

1348
01:05:19,920 --> 01:05:23,480
with every single appliance
until I nail it!

1349
01:05:23,480 --> 01:05:27,160
And I'll still be cooking mapo tofu
because... (SOBS)

1350
01:05:27,160 --> 01:05:30,520
..I don't begrudge it at all.
(CHUCKLES)

1351
01:05:30,520 --> 01:05:33,720
Well, it's always hard
to say goodbye

1352
01:05:33,720 --> 01:05:37,040
but, to lift everyone's spirits
again,

1353
01:05:37,040 --> 01:05:39,640
next up is a very special masterclass

1354
01:05:39,640 --> 01:05:41,240
and we're gonna kick it all off
out in the garden.

1355
01:05:41,240 --> 01:05:42,240
We'll see you out there.

1356
01:05:49,600 --> 01:05:51,400
Hey!
(LAUGHS)

1357
01:05:52,560 --> 01:05:54,600
Hello!
ALL: Morning!

1358
01:05:54,600 --> 01:05:56,800
How are we?
Good.

1359
01:05:56,800 --> 01:05:58,520
Good. Come in, find a seat.

1360
01:05:58,520 --> 01:06:00,520
(LAUGHTER)

1361
01:06:00,520 --> 01:06:03,480
Masterclass is like the best
day of the week.

1362
01:06:05,080 --> 01:06:06,520
We just get to chill out,

1363
01:06:06,520 --> 01:06:09,920
we get incredible information
shared with us by awesome chefs.

1364
01:06:09,920 --> 01:06:12,640
I'm really excited for today.

1365
01:06:12,640 --> 01:06:16,880
Welcome to a very special
masterclass.

1366
01:06:16,880 --> 01:06:19,760
And even though she was eliminated
from the competition,

1367
01:06:19,760 --> 01:06:23,120
it's great to have Jenn back with us
for the masterclass today

1368
01:06:23,120 --> 01:06:25,080
in the beautiful MasterChef garden.

1369
01:06:25,080 --> 01:06:26,720
(ALL CHEER)

1370
01:06:26,720 --> 01:06:29,520
First up,
Andy and I are gonna show you

1371
01:06:29,520 --> 01:06:32,200
how to make the most out
of the MasterChef garden.

1372
01:06:32,200 --> 01:06:33,920
Ooh.
Great.

1373
01:06:33,920 --> 01:06:35,400
What are you doing, Andy?

1374
01:06:35,400 --> 01:06:39,200
So I am going to do some stuffed
zucchini flowers

1375
01:06:39,200 --> 01:06:41,240
with a pretty rustic prawn mousse

1376
01:06:41,240 --> 01:06:45,040
served on Romesco
with some guanciale over the top.

1377
01:06:45,040 --> 01:06:46,040
You?

1378
01:06:46,040 --> 01:06:50,040
I'm gonna be cooking
my eggplant agrodolce.

1379
01:06:51,520 --> 01:06:53,800
I haven't done this.
(ALL LAUGH)

1380
01:06:53,800 --> 01:06:56,000
So I'm on the wing here.

1381
01:06:56,000 --> 01:06:58,240
But there are some eggplants
that I noticed in the garden

1382
01:06:58,240 --> 01:06:59,880
that are, like, ripe.

1383
01:06:59,880 --> 01:07:02,280
I want to show you how to use it
in a different way.

1384
01:07:02,280 --> 01:07:05,160
Shall we pick some stuff?
Let's do it.

1385
01:07:06,480 --> 01:07:09,960
What about this?
(LAUGHS) I know!

1386
01:07:09,960 --> 01:07:11,800
(ALL LAUGH)

1387
01:07:11,800 --> 01:07:14,080


1388
01:07:14,080 --> 01:07:15,480
(ALL LAUGH)

1389
01:07:16,800 --> 01:07:18,160
Oh, golly gosh.

1390
01:07:19,440 --> 01:07:21,120
Alright.

1391
01:07:21,120 --> 01:07:23,720
I need eggplant, garlic, chilli.

1392
01:07:23,720 --> 01:07:25,680
Capsicums for me.

1393
01:07:25,680 --> 01:07:28,000
I'm gonna get some tomatoes.
You need some tomatoes?

1394
01:07:28,000 --> 01:07:30,480
I need a few tomatoes.

1395
01:07:30,480 --> 01:07:32,560
Righto.

1396
01:07:32,560 --> 01:07:34,600
How 'bout that elephant garlic?!
Oh, yes.

1397
01:07:34,600 --> 01:07:36,120
ALL: Yes.

1398
01:07:40,120 --> 01:07:43,360
So from the garden,
I got a couple of capsicums,

1399
01:07:43,360 --> 01:07:45,320
which will be the base
of our Romesco sauce.

1400
01:07:45,320 --> 01:07:47,200
Red jalapeno, just for some spice.

1401
01:07:47,200 --> 01:07:48,680
I'm gonna char those up.

1402
01:07:50,480 --> 01:07:53,440
I also got some onions
and some garlic

1403
01:07:53,440 --> 01:07:57,640
and we're gonna fry them in the pan,
caramelise those pretty hardcore.

1404
01:07:57,640 --> 01:08:01,960
Alright, so...I wanna go away
from these smoky flavours

1405
01:08:01,960 --> 01:08:03,680
that everyone tends to do
with eggplant

1406
01:08:03,680 --> 01:08:05,720
and just show you an eggplant dish

1407
01:08:05,720 --> 01:08:08,920
that's got a lot of bitterness
tied in along with the dish.

1408
01:08:08,920 --> 01:08:11,120
I'm gonna start by making
an aromatic stock

1409
01:08:11,120 --> 01:08:13,360
to poach slices of eggplant in.

1410
01:08:13,360 --> 01:08:17,080
I'm gonna add my seaweed,
so kombu and also kelp.

1411
01:08:17,080 --> 01:08:19,080
I've picked lots of aromats
from the garden.

1412
01:08:19,080 --> 01:08:22,840
We've got cinnamon myrtle,
lemon and aniseed myrtle.

1413
01:08:22,840 --> 01:08:24,640
Then the mountain pepper.

1414
01:08:24,640 --> 01:08:27,080
And I'm gonna add one of these
chillies.

1415
01:08:28,720 --> 01:08:31,520
We're just building up layers
and layers of flavour.

1416
01:08:32,640 --> 01:08:35,200
Now I'm gonna add some acidity.

1417
01:08:35,200 --> 01:08:37,080
So the seaweed vinegar.

1418
01:08:37,080 --> 01:08:38,320
White soy.

1419
01:08:39,720 --> 01:08:41,200
Lastly...

1420
01:08:42,360 --> 01:08:44,520
..some lemon juice.

1421
01:08:44,520 --> 01:08:46,360
Gonna taste it.

1422
01:08:48,280 --> 01:08:50,120
Thanks for putting your spoons
there. It's great.

1423
01:08:50,120 --> 01:08:51,800
(CLANG!)
Where's my spoon?

1424
01:08:51,800 --> 01:08:53,320
(LAUGHTER)

1425
01:08:54,800 --> 01:08:58,280
Now that we've covered broth town...
(LAUGHS)

1426
01:08:58,280 --> 01:08:59,840
..we'll recount what's going on here.

1427
01:08:59,840 --> 01:09:01,880
I've got a little bit of sizzle
on my onions.

1428
01:09:01,880 --> 01:09:04,240
I've got my capsicums on here.

1429
01:09:04,240 --> 01:09:07,400
We wanna blacken those up
so that's...looking good.

1430
01:09:07,400 --> 01:09:09,640
And now, I'm getting on to my prawns.

1431
01:09:09,640 --> 01:09:12,320
I just wanna show you
a little trickety trick

1432
01:09:12,320 --> 01:09:14,200
with peeling the prawns.

1433
01:09:14,200 --> 01:09:16,840
So to try and get the intestinal
tract out,

1434
01:09:16,840 --> 01:09:19,720
pull from the bottom
and then pull up.

1435
01:09:19,720 --> 01:09:23,000
See right there?
The intestinal tract?

1436
01:09:23,000 --> 01:09:25,680
We've revealed that
so we can rip the head off.

1437
01:09:25,680 --> 01:09:28,120
And then just start to slowly
tease that out.

1438
01:09:29,280 --> 01:09:32,000
Normally, you guys give me that
to eat. But today...

1439
01:09:32,000 --> 01:09:34,120
(ALL LAUGH)

1440
01:09:34,120 --> 01:09:35,200
..I'm gonna take that out.

1441
01:09:35,200 --> 01:09:39,600
Take the head off and the body and
we're left with our nice prawn flesh.

1442
01:09:39,600 --> 01:09:41,840
I've got my oil heating up.

1443
01:09:41,840 --> 01:09:45,400
So we're gonna fry the shells
and the heads off...

1444
01:09:45,400 --> 01:09:47,840
..to make a bit of a prawn stock.

1445
01:09:47,840 --> 01:09:50,640
And now, I'm gonna quickly chop up
the prawn flesh

1446
01:09:50,640 --> 01:09:52,320
to make the prawn mousse.

1447
01:09:52,320 --> 01:09:56,120
Meanwhile, I'm gonna start
making my agrodolce.

1448
01:09:56,120 --> 01:09:58,440
And what is, specifically,
an agrodolce?

1449
01:09:58,440 --> 01:10:00,120
Sweet-and-sour.
Sweet-and-sour?

1450
01:10:00,120 --> 01:10:01,400
That's what it means.

1451
01:10:01,400 --> 01:10:04,600
I know there's many versions but what
would be the traditional ingredients

1452
01:10:04,600 --> 01:10:05,760
that you HAVE to include?

1453
01:10:05,760 --> 01:10:09,200
My nonno, for example,
used to make an agrodolce

1454
01:10:09,200 --> 01:10:11,040
which was honey and white vinegar.

1455
01:10:11,040 --> 01:10:13,400
That's your cheapest form
of an agrodolce, pretty much.

1456
01:10:13,400 --> 01:10:15,560
Right.
Something sweet, something sour.

1457
01:10:17,080 --> 01:10:19,400
So, nice hot pan.

1458
01:10:19,400 --> 01:10:20,760
In with the onions.

1459
01:10:22,520 --> 01:10:25,360
And I'm gonna add
some of the aromatic stock.

1460
01:10:27,360 --> 01:10:30,480
And then, we've got
the beautiful elephant garlic.

1461
01:10:30,480 --> 01:10:33,400
There is a bit of an earthiness
to it, which is really nice.

1462
01:10:33,400 --> 01:10:34,840
Adding a little bit of chilli.

1463
01:10:34,840 --> 01:10:36,680
Golden sultanas.

1464
01:10:36,680 --> 01:10:38,680
Chopped almonds.

1465
01:10:38,680 --> 01:10:40,520
I'm gonna cook that all the way down

1466
01:10:40,520 --> 01:10:44,040
and then I'm gonna start adding some
honey and sugar for the sweetness

1467
01:10:44,040 --> 01:10:46,320
and red wine vinegar
for the sourness.

1468
01:10:48,880 --> 01:10:51,400
I've got my mousse.

1469
01:10:52,840 --> 01:10:56,240
So 100 grams of the prawn meat
with the zest of a lemon

1470
01:10:56,240 --> 01:10:59,160
and you'll see here,
I've reserved some of my prawns

1471
01:10:59,160 --> 01:11:02,160
because then we're gonna fold
chopped prawns through the mousse.

1472
01:11:02,160 --> 01:11:03,960
'Cause I want it to be chunky.

1473
01:11:03,960 --> 01:11:07,440
I want the texture and the flavour
of prawns to really shine through.

1474
01:11:07,440 --> 01:11:09,480
And then I reckon that's it.

1475
01:11:09,480 --> 01:11:12,160
So that's ready to go inside
the zucchini flowers.

1476
01:11:12,160 --> 01:11:16,080
Our capsicums are charred up.

1477
01:11:16,080 --> 01:11:19,040
We just wanna soften them,
we'll just cover them up.

1478
01:11:19,040 --> 01:11:21,640
And then, I've got my prawn stock
on the go here

1479
01:11:21,640 --> 01:11:25,360
so we caramelise all of the heads and
all of the shells pretty hardcore.

1480
01:11:25,360 --> 01:11:26,880
And now I've just filled up
with water,

1481
01:11:26,880 --> 01:11:29,320
we're gonna reduce that by half
so it intensifies even more.

1482
01:11:31,600 --> 01:11:34,360
ANNOUNCER: Coming up, Andy and Jock

1483
01:11:34,360 --> 01:11:37,480
plate up
their garden-inspired creations.

1484
01:11:37,480 --> 01:11:40,160
Alright, who wants to taste?
Yeah.

1485
01:11:40,160 --> 01:11:41,600
Then...

1486
01:11:41,600 --> 01:11:43,760
These guys are the real deal

1487
01:11:43,760 --> 01:11:46,880
with 200 medals awarded for
their pies and pastries...

1488
01:11:46,880 --> 01:11:52,920
..the brothers behind Australia's
best pie reveal their trade secrets.

1489
01:11:52,920 --> 01:11:57,160
This is our secret seasoning
so everyone would be try to know.

1490
01:11:57,160 --> 01:11:59,200
(LAUGHTER)

1491
01:11:59,200 --> 01:12:01,160
That's the best pie in Australia.

1492
01:12:01,160 --> 01:12:03,360
(ALL EXCLAIM)

1493
01:12:03,360 --> 01:12:06,280
Best thing about pies is you can
make them in bulk!

1494
01:12:06,280 --> 01:12:09,160
YOU get a pie! And YOU get a pie!

1495
01:12:09,160 --> 01:12:11,120
Come on up!

1496
01:12:11,120 --> 01:12:13,520
And later...
Take it easy on me.

1497
01:12:13,520 --> 01:12:18,480
..it's Keyma and Michael
in a 30-minute dessert showdown.

1498
01:12:18,480 --> 01:12:21,160
Alright,
so we're making lime churros.

1499
01:12:21,160 --> 01:12:23,120
It might be soup-ffle, Andy.

1500
01:12:33,080 --> 01:12:36,080
Today, we're cooking
my tempura zucchini flowers

1501
01:12:36,080 --> 01:12:37,880
stuffed with a prawn mousse.

1502
01:12:37,880 --> 01:12:41,840
And I'm cooking
my eggplant agrodolce.

1503
01:12:44,240 --> 01:12:47,760
So I've got some good caramelisation
on my agrodolce.

1504
01:12:47,760 --> 01:12:51,840
The garlic, the onions, almonds,
golden sultanas.

1505
01:12:53,120 --> 01:12:55,840
And then I've just gone in now
with the anchovies

1506
01:12:55,840 --> 01:12:58,320
and a tablespoon of capers.

1507
01:12:58,320 --> 01:13:00,400
And then we're just gonna let
that cook down

1508
01:13:00,400 --> 01:13:01,720
and I wanna take it to the edge

1509
01:13:01,720 --> 01:13:03,960
where I start getting a
bit of bitterness.

1510
01:13:03,960 --> 01:13:07,240
It's the bitterness that gives you
complexity, you know?

1511
01:13:07,240 --> 01:13:09,640
You guys should play a drinking game
when he says 'bitterness'.

1512
01:13:09,640 --> 01:13:11,360
(LAUGHTER)

1513
01:13:13,840 --> 01:13:15,400
So, where am I at?

1514
01:13:15,400 --> 01:13:17,600
Romesco stage, onions and garlic.

1515
01:13:17,600 --> 01:13:19,360
They've been sweated down.

1516
01:13:19,360 --> 01:13:21,240
Our capsicums are soft.

1517
01:13:21,240 --> 01:13:22,720
We'll slice that up.

1518
01:13:22,720 --> 01:13:24,160
And I've got my jalapeno as well.

1519
01:13:24,160 --> 01:13:25,480
Cumin, half a tablespoon.

1520
01:13:25,480 --> 01:13:27,600
Smoked paprika, same amount.

1521
01:13:27,600 --> 01:13:29,640
Now we wanna cook these spices out.

1522
01:13:32,040 --> 01:13:34,160
So, zucchini flowers.

1523
01:13:34,160 --> 01:13:37,400
You need to take the stamen out.
You wanna be quite gentle here.

1524
01:13:37,400 --> 01:13:38,640
We'll just wiggle our finger in.

1525
01:13:38,640 --> 01:13:40,320
And you'll just hear the...

1526
01:13:40,320 --> 01:13:42,640
(SNAP)
..the click.

1527
01:13:42,640 --> 01:13:44,440
And then you tease it out.

1528
01:13:44,440 --> 01:13:46,680
Stamen...gone.

1529
01:13:49,720 --> 01:13:52,520
I'll eat at least four
of your zucchini flowers.

1530
01:13:52,520 --> 01:13:54,480
Oh, I was only gonna put three
on the plate.

1531
01:13:54,480 --> 01:13:56,640
(LAUGHS)
(LAUGHTER)

1532
01:13:56,640 --> 01:13:58,760
Done.

1533
01:13:58,760 --> 01:14:01,800
So now, I'm just poaching
my eggplant.

1534
01:14:03,000 --> 01:14:04,800
Three or four minutes
and then I'll take 'em out.

1535
01:14:06,000 --> 01:14:08,400
We're gonna go back to the Romesco.

1536
01:14:08,400 --> 01:14:12,440
Now it's time to go in
with our cherry tomatoes.

1537
01:14:12,440 --> 01:14:15,320
See how it's starting to caramelise
on the bottom there?

1538
01:14:15,320 --> 01:14:17,800
And we want these guys to collapse.

1539
01:14:20,640 --> 01:14:23,520
I am now gonna get
onto my tempura batter.

1540
01:14:23,520 --> 01:14:26,120
We've got 90 grams of tapioca flour.

1541
01:14:26,120 --> 01:14:28,760
Just gonna add some xanthium.

1542
01:14:28,760 --> 01:14:31,520
And now, we're gonna go lid on
and blend it up.

1543
01:14:31,520 --> 01:14:32,960
So we'll bring that together.

1544
01:14:34,320 --> 01:14:35,880
So you can see now...

1545
01:14:37,520 --> 01:14:40,640
..that's exactly what the xanthium
does. It makes it kind if gluey.

1546
01:14:41,760 --> 01:14:44,000
But now, we're gonna aerate it.

1547
01:14:44,000 --> 01:14:45,920
So we'll introduce our iSi gun.

1548
01:14:48,560 --> 01:14:50,400
Give it a good shake.

1549
01:14:54,000 --> 01:14:55,640
Hello.
Wow!

1550
01:14:55,640 --> 01:14:57,640
That's so cool. Look at that.

1551
01:14:58,840 --> 01:15:01,720
Like, it's light
and it's gonna go super crispy.

1552
01:15:01,720 --> 01:15:03,840
So we're just gonna dredge
our zucchini flowers.

1553
01:15:03,840 --> 01:15:05,640
And then we're gonna fry them.

1554
01:15:07,040 --> 01:15:09,120
I'm kind of ready to plate.
Are you far off?

1555
01:15:09,120 --> 01:15:10,880
Are you plating?!
Yeah, I'm plating.

1556
01:15:10,880 --> 01:15:12,800
Dude, I'm so far away from plating.

1557
01:15:12,800 --> 01:15:14,680
Well, that's alright.
It takes me ages to plate.

1558
01:15:14,680 --> 01:15:16,480
Then I'll just finish our Romesco.

1559
01:15:16,480 --> 01:15:20,680
So our mixture is, like,
completely caramelised and collapsed.

1560
01:15:20,680 --> 01:15:23,520
So we'll get all that in.

1561
01:15:23,520 --> 01:15:25,960
I've got about 15 grams of almonds.

1562
01:15:25,960 --> 01:15:27,960
And now, our prawn stock.

1563
01:15:29,480 --> 01:15:31,120
Now we'll blend away.

1564
01:15:34,160 --> 01:15:38,440
Alright, so I've layered
on the plate slices of eggplant

1565
01:15:38,440 --> 01:15:40,680
and guanciale straight on top.

1566
01:15:40,680 --> 01:15:43,680
A brush with my very bitter lacquer.

1567
01:15:43,680 --> 01:15:47,600
Now I'm just gonna add
my agrodolce to that.

1568
01:15:47,600 --> 01:15:51,160
I've got dill, parsley and mint.

1569
01:15:51,160 --> 01:15:56,080
Then, a lacquered piece of eggplant
in the wind.

1570
01:15:56,080 --> 01:15:58,000
Which sits on top of that.

1571
01:15:58,000 --> 01:16:00,640
And then we're gonna go back
to our fried basil

1572
01:16:00,640 --> 01:16:05,280
and try and make it look
like the head of the eggplant.

1573
01:16:05,280 --> 01:16:07,120
Alright, mate...

1574
01:16:07,120 --> 01:16:09,400
..do you need a hand?
Wow, they look amazing.

1575
01:16:09,400 --> 01:16:11,280
Super crunchy.
Super crunchy.

1576
01:16:11,280 --> 01:16:12,880
I'll let you do the honours.

1577
01:16:12,880 --> 01:16:14,920
Take 'em out.
Yes, Chef.

1578
01:16:14,920 --> 01:16:17,280
I'm gonna start on plating.

1579
01:16:17,280 --> 01:16:20,720
So my Romesco, gonna get
a fair bit of this on the plate.

1580
01:16:25,480 --> 01:16:27,880
Then some zucchini flowers...

1581
01:16:29,240 --> 01:16:31,280
..with some guanciale over the top.

1582
01:16:31,280 --> 01:16:33,680
Just want it to melt over.

1583
01:16:33,680 --> 01:16:34,800
Sensational.

1584
01:16:36,240 --> 01:16:40,640
So...tempura zucchini flowers
stuffed with a prawn mousse

1585
01:16:40,640 --> 01:16:43,760
and a Romesco sauce
with some guanciale over the top.

1586
01:16:43,760 --> 01:16:45,240
(APPLAUSE)
Beautiful.

1587
01:16:46,840 --> 01:16:49,440
There it is, my eggplant agrodolce.

1588
01:16:49,440 --> 01:16:51,440
(APPLAUSE)

1589
01:16:56,360 --> 01:16:57,920
(POSH ENGLISH ACCENT) Bravo!

1590
01:16:57,920 --> 01:17:00,120
(NORMAL VOICE)
Alright, who wants to taste?

1591
01:17:00,120 --> 01:17:01,400
Yeah.

1592
01:17:01,400 --> 01:17:03,080
Jenn, Mindy, let's go.

1593
01:17:03,080 --> 01:17:05,360
I'm gonna go Melanie and Julie.

1594
01:17:07,320 --> 01:17:09,440
I tried to make it
look like an eggplant.

1595
01:17:09,440 --> 01:17:11,000
JENN: It DOES look like an eggplant.

1596
01:17:11,000 --> 01:17:13,040
MINDY: Keen on that texture,
it looks incredible.

1597
01:17:17,200 --> 01:17:18,520
Far out.

1598
01:17:18,520 --> 01:17:20,320
The layering of flavours is unreal.

1599
01:17:20,320 --> 01:17:21,960
I love the acidity.

1600
01:17:21,960 --> 01:17:24,080
And that bitterness actually just
sits at the back.

1601
01:17:24,080 --> 01:17:25,480
It's just such a beautiful vegie

1602
01:17:25,480 --> 01:17:27,200
and we don't think of other ways
of cooking with it.

1603
01:17:27,200 --> 01:17:28,800
Yep.
Bloody beautiful.

1604
01:17:28,800 --> 01:17:30,960
Thank you, ladies.
Nice work.
Thank you so much.

1605
01:17:30,960 --> 01:17:32,720
Yeah!
Thank you.

1606
01:17:32,720 --> 01:17:36,320
So, I reckon use your fingies
but then, get a bit of sauce.

1607
01:17:36,320 --> 01:17:38,240
Or just it however you wanna eat it.

1608
01:17:38,240 --> 01:17:40,440
(LAUGHS)
You just go. Grab one.

1609
01:17:40,440 --> 01:17:42,200
I'm going in. Here we go.

1610
01:17:42,200 --> 01:17:44,520
That's got sauce on it.
There you go.
Ha-ha!

1611
01:17:44,520 --> 01:17:47,040
Oh, that's amazing.
That batter is awesome.

1612
01:17:47,040 --> 01:17:49,760
Really light.
Really, really light.

1613
01:17:49,760 --> 01:17:51,800
Do you want another one?
You can have it.

1614
01:17:51,800 --> 01:17:53,520
Jules, go halves with me.
Alright.

1615
01:17:53,520 --> 01:17:55,040
(BOTH LAUGH)

1616
01:17:55,040 --> 01:17:56,600
Twist your arm.

1617
01:17:56,600 --> 01:17:57,920
Thank you.
No worries.

1618
01:17:57,920 --> 01:17:59,440
(BOTH GIGGLE)

1619
01:18:00,440 --> 01:18:04,280
We hope that opened your eyes up to
what's at your disposal out here

1620
01:18:04,280 --> 01:18:07,280
and how valuable it can be
for any of your cooks.

1621
01:18:09,200 --> 01:18:12,800
Up next, you're off to see Mel
and a special guest inside.

1622
01:18:12,800 --> 01:18:14,200
See ya!
See you later.

1623
01:18:24,840 --> 01:18:26,840
Hello.

1624
01:18:26,840 --> 01:18:28,160
Take a seat.

1625
01:18:29,840 --> 01:18:34,280
I would like to introduce you
to some very special guests today.

1626
01:18:34,280 --> 01:18:36,840
These guys are the real deal,

1627
01:18:36,840 --> 01:18:41,080
with 200 medals awarded
for their pies and pastries,

1628
01:18:41,080 --> 01:18:46,160
they've been elected Australia's
best pie makers three years in a row.

1629
01:18:46,160 --> 01:18:50,000
Please welcome, from Country Cob
Bakery in Kyneton,

1630
01:18:50,000 --> 01:18:52,240
Chan and Ryan!
(CHEERING AND APPLAUSE)

1631
01:18:56,640 --> 01:18:58,880
Chan, you came to Australia in 2004.

1632
01:18:58,880 --> 01:19:00,160
Yep.

1633
01:19:00,160 --> 01:19:02,400
And...you didn't know what a pie was.

1634
01:19:02,400 --> 01:19:04,440
(LAUGHS) Exactly.

1635
01:19:04,440 --> 01:19:08,200
Yeah, so, when I first come to
Australia, I worked for a factory

1636
01:19:08,200 --> 01:19:10,200
and every lunch time,

1637
01:19:10,200 --> 01:19:13,040
we can see the food truck come in
and everyone line up for pie.

1638
01:19:13,040 --> 01:19:16,280
Everyone love it so much and
the first day I held onto the pie,

1639
01:19:16,280 --> 01:19:18,040
it feels different.

1640
01:19:18,040 --> 01:19:20,800
(LAUGHS)
What did you think?

1641
01:19:20,800 --> 01:19:22,640
Well...it's not the best.

1642
01:19:22,640 --> 01:19:24,960
(LAUGHTER)

1643
01:19:24,960 --> 01:19:27,880
But the thing is, I told myself
if I'm gonna make this,

1644
01:19:27,880 --> 01:19:30,200
I can make better pie.

1645
01:19:30,200 --> 01:19:33,680
There are no pies in Cambodian food
tradition, is there?

1646
01:19:33,680 --> 01:19:35,800
No, not really. Not at all.

1647
01:19:35,800 --> 01:19:37,320
(BOTH CHUCKLE)

1648
01:19:37,320 --> 01:19:39,160
We love Asian types of flavours
and things.
Yeah.

1649
01:19:39,160 --> 01:19:41,880
So when I start baking
with my brother,

1650
01:19:41,880 --> 01:19:45,880
combine the Cambodian
with the Aussie flavour.

1651
01:19:45,880 --> 01:19:50,520
We always try crazy idea
and some crazy idea can be...

1652
01:19:50,520 --> 01:19:52,440
..can be very successful.

1653
01:19:52,440 --> 01:19:56,280
What's the craziest combo or filling
you've put into a pie?

1654
01:19:56,280 --> 01:19:59,240
Oh, we have quite a few.
(LAUGHS)

1655
01:19:59,240 --> 01:20:02,880
Uh...the caramelised pork
with mac and cheese pasta.

1656
01:20:02,880 --> 01:20:05,040
Wow.
(ALL SIGH)

1657
01:20:05,040 --> 01:20:06,200
There you go.

1658
01:20:06,200 --> 01:20:09,520
Now, what pies are we going to be
experiencing today?

1659
01:20:09,520 --> 01:20:11,400
So today, I'm going to cook

1660
01:20:11,400 --> 01:20:14,320
the slow-cooked barbecue beef
with quail egg.

1661
01:20:15,920 --> 01:20:19,240
And I have our famous
curried scallop pie.

1662
01:20:22,760 --> 01:20:24,600
OK, let's get into it!
(LAUGHS)

1663
01:20:24,600 --> 01:20:25,800
Let's start, yeah.

1664
01:20:25,800 --> 01:20:27,320
I'm gonna start
with our filling first.

1665
01:20:27,320 --> 01:20:31,560
We have all the ingredient -
corn, pea, carrot and lentils.

1666
01:20:31,560 --> 01:20:33,360
Butter, salted onion.

1667
01:20:33,360 --> 01:20:35,560
Yep.
And we have scallop.

1668
01:20:35,560 --> 01:20:37,400
Beautiful plump scallops.

1669
01:20:37,400 --> 01:20:41,960
That's our secret seasoning
so...everyone will be, you know,

1670
01:20:41,960 --> 01:20:45,040
try to know.
(LAUGHTER)

1671
01:20:45,040 --> 01:20:48,320
Any hints on what's in
your special seasoning?

1672
01:20:48,320 --> 01:20:49,480
Nothing special.

1673
01:20:49,480 --> 01:20:53,200
It's turmeric, curry powder,
cumin powder, ginger.

1674
01:20:53,200 --> 01:20:55,080
Yep.
And chilli flake.

1675
01:20:55,080 --> 01:20:58,040
But it's the combination
and proportions of everything

1676
01:20:58,040 --> 01:21:00,160
that makes it special.
So... Yeah, that's correct.

1677
01:21:00,160 --> 01:21:02,160
Fantastic.

1678
01:21:02,160 --> 01:21:05,160
First, we always start
with onion and garlic.
Yep.

1679
01:21:05,160 --> 01:21:08,120
After we got that sweating,
we put our seasoning.

1680
01:21:08,120 --> 01:21:12,320
This curry scallop is dominant
in South-East Asia cuisine,

1681
01:21:12,320 --> 01:21:16,440
in Singapore, Malaysia or Thai,
Cambodia, they're all similar.

1682
01:21:16,440 --> 01:21:19,840
We want to make a pie
to suit all the people.

1683
01:21:19,840 --> 01:21:21,880
So that's why we come up
with silly idea.

1684
01:21:21,880 --> 01:21:22,960
(BOTH LAUGH)

1685
01:21:22,960 --> 01:21:25,200
Silly but not so silly
because everyone wants one.

1686
01:21:25,200 --> 01:21:27,320
Add the coconut after that.

1687
01:21:29,800 --> 01:21:31,680
And that already smells
really, really lovely.

1688
01:21:31,680 --> 01:21:33,480
So, yeah.

1689
01:21:33,480 --> 01:21:35,840
And Ryan? Where are we at?

1690
01:21:35,840 --> 01:21:40,520
So, first step is a caramelise
the palm sugar to cook the beef.

1691
01:21:40,520 --> 01:21:42,960
Beautiful. So it's bubbling away.
Yeah.

1692
01:21:42,960 --> 01:21:45,920
And just wait a little bit more
until it turn brown.
Yep.

1693
01:21:45,920 --> 01:21:48,640
How many of these pies a day
would you sell?

1694
01:21:48,640 --> 01:21:50,520
Uh...probably 400.

1695
01:21:50,520 --> 01:21:53,320
So, probably around five kilos
of this one.

1696
01:21:53,320 --> 01:21:55,680
Add a little bit of water.

1697
01:21:55,680 --> 01:21:58,320
Probably another five minutes
then we can add the meats.

1698
01:21:58,320 --> 01:22:00,080
Amazing.

1699
01:22:00,080 --> 01:22:02,160
Time to add all the vegetable.

1700
01:22:02,160 --> 01:22:04,280
And then...

1701
01:22:04,280 --> 01:22:06,560
..let it simmer a bit.

1702
01:22:08,080 --> 01:22:10,880
ANNOUNCER: Coming up...
Alright, ready to go in the oven.

1703
01:22:10,880 --> 01:22:16,320
..Chan and Ryan reveal why they're
the best pie makers in Australia.

1704
01:22:16,320 --> 01:22:18,000
(APPLAUSE)

1705
01:22:18,000 --> 01:22:20,600
MEL: Woooooow.

1706
01:22:20,600 --> 01:22:25,680
And later, Keyma's take
on homemade lime churros.

1707
01:22:25,680 --> 01:22:27,840
I don't like buying pre-packaged.

1708
01:22:27,840 --> 01:22:29,320
They're not the best.
No.

1709
01:22:29,320 --> 01:22:30,320
So that's it.
Try mine.

1710
01:22:30,320 --> 01:22:31,960
Your churros are the best.
(LAUGHS)

1711
01:22:31,960 --> 01:22:35,040
I didn't say they're the best.
That's exactly what you just said.

1712
01:22:35,040 --> 01:22:36,120
No, I'm into it.

1713
01:22:45,040 --> 01:22:48,800
So I'm here with Chan and Ryan
from Country Cob Bakery in Kyneton,

1714
01:22:48,800 --> 01:22:51,800
and we're making award winning pies
today.

1715
01:22:53,600 --> 01:22:56,400
There's just something
old school Australian

1716
01:22:56,400 --> 01:22:59,640
about seeing corn, peas and carrots
in a curry sauce.

1717
01:22:59,640 --> 01:23:02,480
Is anyone else feeling
a bit nostalgic right now?

1718
01:23:02,480 --> 01:23:05,400
This is me going to preschool.

1719
01:23:05,400 --> 01:23:11,640
Thursdays was chicken curry pie day,
and that smell is still with me.

1720
01:23:11,640 --> 01:23:13,280
It was... It's amazing.

1721
01:23:13,280 --> 01:23:15,480
Well, I still remember
my first beef pie.

1722
01:23:15,480 --> 01:23:17,920
Yeah?
Red wine, slow braised beef.

1723
01:23:17,920 --> 01:23:19,040
Yep.

1724
01:23:19,040 --> 01:23:20,960
Nobody told me that it was very hot.

1725
01:23:20,960 --> 01:23:23,120
(ALL GROAN)

1726
01:23:23,120 --> 01:23:27,600
First bite, I burned myself and
it just went all over my shirt.

1727
01:23:27,600 --> 01:23:30,280
My husband was looking at me and
say, "I can't take you anywhere."

1728
01:23:30,280 --> 01:23:32,480
So that was the reaction.

1729
01:23:32,480 --> 01:23:33,800
Oh, my goodness.

1730
01:23:33,800 --> 01:23:37,800
OK, so, Ryan, you have
the caramel and you have the water

1731
01:23:37,800 --> 01:23:39,200
in there as well.
The water, yep.

1732
01:23:39,200 --> 01:23:41,840
And I will start adding the mince
for the gravy.

1733
01:23:41,840 --> 01:23:43,160
Yeah.

1734
01:23:43,160 --> 01:23:46,200
So the reason we use mince
and the chuck steak together,

1735
01:23:46,200 --> 01:23:48,720
the mince play important roles
in the gravy part,

1736
01:23:48,720 --> 01:23:49,880
giving the gravy body

1737
01:23:49,880 --> 01:23:53,640
so it fill up the gap between
the steak and the gravy.

1738
01:23:53,640 --> 01:23:54,640
Fantastic.

1739
01:23:54,640 --> 01:23:57,120
And we use the chuck steak
because it's a more beefy flavour.

1740
01:23:57,120 --> 01:23:58,640
Yep.
And it is very tenderised.

1741
01:23:58,640 --> 01:24:00,640
I love that.
All killer, no filler pies.

1742
01:24:02,280 --> 01:24:03,880
Chan. Oh, wow.

1743
01:24:03,880 --> 01:24:04,960
I mean, that's fantastic.

1744
01:24:04,960 --> 01:24:07,360
It's obviously, you can see
the consistency of it,

1745
01:24:07,360 --> 01:24:10,520
beautiful and smooth and velvety.

1746
01:24:10,520 --> 01:24:13,280
I'm going to jump into my dough.
Yep.

1747
01:24:13,280 --> 01:24:16,480
So we're going to make short crust
for the pie base.
Great.

1748
01:24:16,480 --> 01:24:20,120
So this is half a kilo, 500 grams,
plain flour.

1749
01:24:20,120 --> 01:24:23,920
The pie that we eat, 70% of the
first bite going to be a pastry.
Yeah.

1750
01:24:23,920 --> 01:24:26,000
So your dough, you need
some flavour in it.

1751
01:24:26,000 --> 01:24:30,080
So add 1% milk powder and 1% salt.

1752
01:24:30,080 --> 01:24:32,800
I love that because you're
considering eatability.

1753
01:24:32,800 --> 01:24:35,400
You're thinking about, it's not
just the pie as a whole,

1754
01:24:35,400 --> 01:24:37,600
but what is that first bite?
Exactly.

1755
01:24:37,600 --> 01:24:41,120
That's the winning key that we can
make the best pie in Australia.

1756
01:24:41,120 --> 01:24:43,760
Yeah.
So, always start with low speed.

1757
01:24:43,760 --> 01:24:46,840
So one or two minutes first
and then we can add water.

1758
01:24:46,840 --> 01:24:47,960
Yep.

1759
01:24:47,960 --> 01:24:49,400
OK. Where are we at, Ryan?

1760
01:24:49,400 --> 01:24:53,000
Alright, so I just put in
my seasoning in.

1761
01:24:53,000 --> 01:24:55,760
Once it start bubbling again,
add the barbecue sauce.

1762
01:24:55,760 --> 01:24:59,440
So this is a smoky whiskey
barbecue sauce.
Yes, smoky...

1763
01:24:59,440 --> 01:25:01,120
Very nice sauce, this one.
Beautiful.

1764
01:25:01,120 --> 01:25:02,560
Let's talk about quail eggs.

1765
01:25:02,560 --> 01:25:04,560
How do they end up
in this particular pie?

1766
01:25:04,560 --> 01:25:06,720
This dish is originally
from Cambodia,

1767
01:25:06,720 --> 01:25:10,440
called the caramelized pork and
pepper with duck egg or chicken egg.

1768
01:25:10,440 --> 01:25:13,160
But because the egg is too big
to go into the pie,

1769
01:25:13,160 --> 01:25:14,960
we decided to go with the quail egg,

1770
01:25:14,960 --> 01:25:17,840
which is similar textures and tastes
and everything.

1771
01:25:17,840 --> 01:25:20,400
So we love changing things.
Yeah.

1772
01:25:20,400 --> 01:25:21,440
How's it looking?

1773
01:25:21,440 --> 01:25:23,480
Yeah, it's nice and soft texture.

1774
01:25:23,480 --> 01:25:26,680
So easy to work on as well. So...
Yep.

1775
01:25:26,680 --> 01:25:29,960
Julie, you're watching this
with very keen interest.

1776
01:25:29,960 --> 01:25:32,800
Would you like to pop up
and have a feel of the texture?

1777
01:25:32,800 --> 01:25:33,800
Oh, wow.

1778
01:25:34,840 --> 01:25:37,320
It's soft.
Chan, this is Julie Goodwin.

1779
01:25:37,320 --> 01:25:39,240
I don't know if you know...
I know.

1780
01:25:45,800 --> 01:25:49,440
That's a lot more elastic than what
I'm used to in a short crust.

1781
01:25:49,440 --> 01:25:51,360
Yeah.
Can I take this back to them?

1782
01:25:51,360 --> 01:25:52,640
Sure, absolutely.

1783
01:25:52,640 --> 01:25:54,800
Take it and pass it along.

1784
01:25:54,800 --> 01:25:57,720
So probably that is around
three mil.

1785
01:25:57,720 --> 01:26:02,400
So we put it just in the middle
and then we use the extra dough,

1786
01:26:02,400 --> 01:26:03,840
tame them in.

1787
01:26:03,840 --> 01:26:06,480
So that's how nice and smooth.
There you go.

1788
01:26:06,480 --> 01:26:07,800
Simple as that.

1789
01:26:07,800 --> 01:26:11,520
The excess, you can just trim it off
and then we come back again.

1790
01:26:12,760 --> 01:26:15,200
So we've got to sear the scallop
now.

1791
01:26:16,320 --> 01:26:18,640
(TIMER BEEPS)
Oh, my one done already.

1792
01:26:18,640 --> 01:26:22,360
Beautiful. So we're looking at
gorgeous consistency.

1793
01:26:22,360 --> 01:26:23,360
Oh, yum.

1794
01:26:25,320 --> 01:26:26,320
OK.

1795
01:26:27,480 --> 01:26:31,520
And you're aiming for roughly
three to four quail eggs.

1796
01:26:31,520 --> 01:26:33,960
A little bit of sauce.
Yeah.

1797
01:26:33,960 --> 01:26:35,320
Amazing.

1798
01:26:35,320 --> 01:26:38,200
Now, are you putting a puff pastry
lid on?

1799
01:26:38,200 --> 01:26:40,120
I love a clean cut.

1800
01:26:40,120 --> 01:26:41,680
Love a clean cut.
Yeah.

1801
01:26:41,680 --> 01:26:43,800
So Chan, he love the pinch.

1802
01:26:43,800 --> 01:26:46,240
Do you guys get competitive?

1803
01:26:46,240 --> 01:26:48,040
A little bit, sometimes. Yes.

1804
01:26:48,040 --> 01:26:50,280
We always fight in the kitchen.

1805
01:26:50,280 --> 01:26:51,280
Yes.

1806
01:26:52,400 --> 01:26:54,280
I need to assemble my pie as well.

1807
01:26:56,160 --> 01:27:01,320
Filling first and then we start
to arrange this into the middle.

1808
01:27:01,320 --> 01:27:04,680
So you have like a full layer
of scallops in the pie?

1809
01:27:04,680 --> 01:27:06,080
Yeah, that's correct.

1810
01:27:06,080 --> 01:27:08,120
How much does this thing RRP at?

1811
01:27:08,120 --> 01:27:10,600
I think we sell for $8.90.

1812
01:27:10,600 --> 01:27:11,760
Gee!

1813
01:27:11,760 --> 01:27:12,840
That's a bargain.

1814
01:27:12,840 --> 01:27:14,640
How?

1815
01:27:14,640 --> 01:27:16,960
We look up to the customer.

1816
01:27:16,960 --> 01:27:21,440
I'm mentally getting in the car
and driving to Kyneton right now.

1817
01:27:21,440 --> 01:27:25,760
Use the back of the knife
to make it evenly.

1818
01:27:25,760 --> 01:27:28,760
Who knew you could trim a pie
with flair?

1819
01:27:28,760 --> 01:27:31,160
It's so great, such style.

1820
01:27:31,160 --> 01:27:33,560
To notify which pie is which,

1821
01:27:33,560 --> 01:27:38,120
I always put the sign on my pie
and then give them a nose.

1822
01:27:38,120 --> 01:27:39,760
(LAUGHTER)

1823
01:27:39,760 --> 01:27:41,760
A smiley face!

1824
01:27:41,760 --> 01:27:43,200
Aww!
Alright.

1825
01:27:43,200 --> 01:27:44,600
Ready to go in the oven?

1826
01:27:44,600 --> 01:27:45,840
Yeah.

1827
01:27:45,840 --> 01:27:46,840
Beautiful.

1828
01:27:51,440 --> 01:27:53,520
OK. It's been 12 minutes.

1829
01:27:53,520 --> 01:27:57,360
I think everybody is eagerly
awaiting the results of your labour.

1830
01:27:57,360 --> 01:27:59,920
Would you do the honours, please?

1831
01:27:59,920 --> 01:28:02,120
That's the best pie in Australia.

1832
01:28:02,120 --> 01:28:03,400
(APPLAUSE)

1833
01:28:04,960 --> 01:28:07,080
Wow!

1834
01:28:08,080 --> 01:28:09,920
They are gorgeous.

1835
01:28:09,920 --> 01:28:12,240
Would you guys like to plate up
your pies?

1836
01:28:13,440 --> 01:28:14,960
Oh, it's hot.
Yeah.

1837
01:28:14,960 --> 01:28:16,240
Hold on.
Yeah.

1838
01:28:16,240 --> 01:28:17,840
(ALL EXCLAIM)

1839
01:28:26,040 --> 01:28:27,520
OK.

1840
01:28:27,520 --> 01:28:31,680
Aldo and Daniel, please come on up.

1841
01:28:31,680 --> 01:28:33,320
ALDO: Try to not make a mess.

1842
01:28:33,320 --> 01:28:36,480
Daniel, I'm thinking beef. Yeah?

1843
01:28:36,480 --> 01:28:38,400
And Aldo?
Seafood.

1844
01:28:38,400 --> 01:28:39,680
Seafood.
Scallops.

1845
01:28:40,720 --> 01:28:42,600
Go for it.

1846
01:28:42,600 --> 01:28:44,400
No. What you doing there?

1847
01:28:45,880 --> 01:28:49,080
Don't tell me how to eat a pie.
Oh, God.

1848
01:28:49,080 --> 01:28:50,720
He's doing it that way.

1849
01:28:52,240 --> 01:28:54,000
And that's the way.

1850
01:28:54,000 --> 01:28:56,040
ALL: Yeah!

1851
01:28:57,280 --> 01:28:59,360
MELISSA: And it didn't spill!

1852
01:28:59,360 --> 01:29:00,760
Oh, my God.

1853
01:29:02,560 --> 01:29:03,800
Tell me what you're feeling.

1854
01:29:03,800 --> 01:29:05,440
Oh, it's delicious.

1855
01:29:05,440 --> 01:29:06,560
The pastry, it's amazing.

1856
01:29:06,560 --> 01:29:09,920
And you got the pop of the corn
and then the sweetness of the peas.

1857
01:29:09,920 --> 01:29:13,400
And then you got the beautiful
scallops, which are very sweet
as well.

1858
01:29:13,400 --> 01:29:17,360
Yeah, still tender.
And then you got a little bit of the
kick of the spices they've got.

1859
01:29:17,360 --> 01:29:18,920
It's just subtle.
Beautiful.

1860
01:29:18,920 --> 01:29:23,400
And Daniel, I mean, clearly,
you don't hate it.

1861
01:29:23,400 --> 01:29:24,920
It's delicious. It really is.

1862
01:29:24,920 --> 01:29:26,680
I think you nailed it on the head
like you were saying.

1863
01:29:26,680 --> 01:29:29,720
You fill the gap between the beef
and the gravy with more beef.

1864
01:29:29,720 --> 01:29:31,080
It was great.

1865
01:29:31,080 --> 01:29:32,800
Back away from the pies.

1866
01:29:34,560 --> 01:29:38,000
Please join me in thanking Chan
and Ryan,

1867
01:29:38,000 --> 01:29:41,880
reproducing the best pies
in Australia!

1868
01:29:44,000 --> 01:29:45,280
Thank you so much.

1869
01:29:45,280 --> 01:29:46,280
Thank you.

1870
01:29:49,760 --> 01:29:50,920
Just one minute.

1871
01:29:54,960 --> 01:29:57,960
Best thing about pies is that
you can make them in bulk.

1872
01:29:57,960 --> 01:30:01,040
YOU get a pie! And YOU get a pie!

1873
01:30:01,040 --> 01:30:02,400
And you get a pie!

1874
01:30:02,400 --> 01:30:03,400
Come on up!

1875
01:30:10,320 --> 01:30:11,920
ANNOUNCER: Coming up...

1876
01:30:11,920 --> 01:30:14,760
ANDY: So, Michael, you got 30
minutes. What's your go to dessert?

1877
01:30:14,760 --> 01:30:16,120
Passionfruit souffle, Andy.

1878
01:30:16,120 --> 01:30:17,480
Ooh!
I hope.

1879
01:30:17,480 --> 01:30:18,480
Ooh!

1880
01:30:18,480 --> 01:30:20,520
..Michael attempts the impossible...

1881
01:30:20,520 --> 01:30:22,320
What's the secret to the souffle?

1882
01:30:22,320 --> 01:30:23,760
Hoping that it rises.

1883
01:30:23,760 --> 01:30:26,680
..in the 30 minute dessert challenge.

1884
01:30:28,200 --> 01:30:30,160
It might be soup-ffle, Andy.

1885
01:30:30,160 --> 01:30:32,360
Don't worry, guys.
There's some churros here for you.

1886
01:30:32,360 --> 01:30:33,360
It's fine.

1887
01:30:47,040 --> 01:30:48,160
Righto, gang.

1888
01:30:48,160 --> 01:30:51,120
Now we're going to handball it
to you guys to show us

1889
01:30:51,120 --> 01:30:52,520
a thing or two.

1890
01:30:52,520 --> 01:30:56,240
We want to see a 30 minute dessert.

1891
01:30:56,240 --> 01:30:57,920
Something quick, something easy,

1892
01:30:57,920 --> 01:31:00,080
something that's
going to be full flavour.

1893
01:31:00,080 --> 01:31:01,880
And we've singled out

1894
01:31:01,880 --> 01:31:04,560
Michael and Keyma.

1895
01:31:04,560 --> 01:31:06,840
Step forward, guys.

1896
01:31:06,840 --> 01:31:08,640
Come on up.

1897
01:31:08,640 --> 01:31:10,120
Thank you, mate.
There you go, big fella.

1898
01:31:10,120 --> 01:31:11,720
Over to you, boss.

1899
01:31:11,720 --> 01:31:12,720
Thank you.

1900
01:31:15,000 --> 01:31:16,200
Take it easy on me. Alright?

1901
01:31:16,200 --> 01:31:19,200
So, Michael, you got 30 minutes.
What's your go to dessert?

1902
01:31:19,200 --> 01:31:21,000
It's going to be
a passionfruit souffle, Andy.

1903
01:31:21,000 --> 01:31:22,800
Ooh!
I hope.

1904
01:31:22,800 --> 01:31:24,600
Ooh! That's a ballsy one.

1905
01:31:24,600 --> 01:31:26,120
It is. Yeah.
OK, I like it.

1906
01:31:26,120 --> 01:31:27,880
Passionfruit souffle versus...?

1907
01:31:27,880 --> 01:31:30,840
Lime churros with dulce de leche.

1908
01:31:30,840 --> 01:31:32,080
Yeah.

1909
01:31:32,080 --> 01:31:33,080
Oh!

1910
01:31:33,080 --> 01:31:34,560
Lime churros.

1911
01:31:34,560 --> 01:31:36,080
30 minute dulce de leche.

1912
01:31:36,080 --> 01:31:38,280
I'm in that.
Ooh.

1913
01:31:38,280 --> 01:31:41,240
A bit of risk involved in both
of those things in 30 minutes.

1914
01:31:41,240 --> 01:31:43,160
So I'm interested to see
if this pans out.

1915
01:31:43,160 --> 01:31:45,200
We're going to put 30 minutes
on the clock.

1916
01:31:46,840 --> 01:31:48,760
Your time starts now.

1917
01:31:49,880 --> 01:31:52,040
Ah! I wasn't expecting this.

1918
01:31:53,720 --> 01:31:55,680
What do you need?
Oh, you're helping out?

1919
01:31:55,680 --> 01:31:56,720
Yeah!
Yeah, great.

1920
01:31:56,720 --> 01:31:58,760
But it's not my fault
if it doesn't rise.

1921
01:31:58,760 --> 01:32:00,280
(LAUGHTER)

1922
01:32:00,280 --> 01:32:02,440
We're a team today, Andy.
We're a team.

1923
01:32:02,440 --> 01:32:03,800
So we're gonna make a souffle base,

1924
01:32:03,800 --> 01:32:05,400
so you can do this
with any fruit juice.

1925
01:32:05,400 --> 01:32:07,520
So, they're gonna be easy.
A passionfruit juice.

1926
01:32:07,520 --> 01:32:10,440
Yep. Into there.
Halve them, seeds. The seeds.

1927
01:32:10,440 --> 01:32:12,160
I'll separate the eggs.

1928
01:32:13,520 --> 01:32:16,280
So, Michael,
what's the secret to the souffle?

1929
01:32:16,280 --> 01:32:17,480
Hoping that it rises.

1930
01:32:17,480 --> 01:32:19,560
I've got about a 50% strike rate
on it, so...

1931
01:32:19,560 --> 01:32:21,240
50?
Yeah.

1932
01:32:21,240 --> 01:32:24,440
Mate, you can't bring that strike
rate into the MasterChef kitchen,
surely.

1933
01:32:24,440 --> 01:32:25,680
You know I like to take a risk,
Andy.

1934
01:32:25,680 --> 01:32:27,680
I'm starting to say my prayers.

1935
01:32:27,680 --> 01:32:29,240
I'll start now, eh?

1936
01:32:30,760 --> 01:32:33,560
So,
into a pot with your fruit puree.

1937
01:32:33,560 --> 01:32:34,560
Yep.

1938
01:32:34,560 --> 01:32:36,120
Now, Andy, next thing...
Yes.

1939
01:32:36,120 --> 01:32:38,760
..is lining these ramekins.
Gotcha.

1940
01:32:40,120 --> 01:32:42,200
Alright,
so we're making lime churros.

1941
01:32:42,200 --> 01:32:44,040
We've got 30 minutes to do it.

1942
01:32:44,040 --> 01:32:45,560
What are we doing?

1943
01:32:45,560 --> 01:32:48,480
Well, first thing
we have to do is the churro batter.

1944
01:32:48,480 --> 01:32:49,960
The batter.
Yes.

1945
01:32:49,960 --> 01:32:51,960
We're gonna put a cup of water.

1946
01:32:51,960 --> 01:32:53,800
A cup of water?
Yes.

1947
01:32:53,800 --> 01:32:55,800
I've never measured
a cup of anything in my life.

1948
01:32:55,800 --> 01:32:57,960
You don't use measuring cups?

1949
01:32:57,960 --> 01:32:59,360
It's not really my scene.

1950
01:32:59,360 --> 01:33:03,600
So, let's zest probably two limes.
I can do the zesting.

1951
01:33:03,600 --> 01:33:07,280
In there. So I want them to
really taste like lime.

1952
01:33:07,280 --> 01:33:08,360
Is that just because you love it?

1953
01:33:08,360 --> 01:33:09,520
Yes.

1954
01:33:09,520 --> 01:33:10,640
Lime everywhere.

1955
01:33:10,640 --> 01:33:14,000
So I want you to bring that
to a boil,

1956
01:33:14,000 --> 01:33:17,720
and I'm gonna be sifting some flour.

1957
01:33:17,720 --> 01:33:20,160
How many churros do you reckon
your kids have eaten in a lifetime?

1958
01:33:20,160 --> 01:33:21,480
Oh, my God, so many.

1959
01:33:21,480 --> 01:33:25,240
It's something easy to make when you
come home and they want a snack.

1960
01:33:25,240 --> 01:33:27,000
I don't like buying pre-packaged.

1961
01:33:27,000 --> 01:33:30,400
Would you not buy them out?
They're not the best.

1962
01:33:30,400 --> 01:33:32,200
Not the best.
No. Try mine.

1963
01:33:32,200 --> 01:33:34,080
Your churros are the best.

1964
01:33:34,080 --> 01:33:35,320
I'm not saying they're the best...

1965
01:33:35,320 --> 01:33:37,280
That's exactly what you just said.

1966
01:33:37,280 --> 01:33:38,560
I didn't say that.

1967
01:33:38,560 --> 01:33:40,720
No, I'm into it.

1968
01:33:40,720 --> 01:33:42,640
MICHAEL: Alright,
so this is thickening up now.

1969
01:33:42,640 --> 01:33:44,520
We can go in with our cornstarch.

1970
01:33:44,520 --> 01:33:47,240
Just need to keep mixing because
it thickens up quite quickly.

1971
01:33:47,240 --> 01:33:49,520
It's just a nervous dish,
you know, the souffle.

1972
01:33:49,520 --> 01:33:52,080
ANDY: It is. I don't know why you
chose to do it in 30 minutes,

1973
01:33:52,080 --> 01:33:53,680
but hey, I love the grunt.

1974
01:33:53,680 --> 01:33:55,440
I want a good texture here.

1975
01:33:55,440 --> 01:33:58,400
We need to chill this down which is
gonna take about five minutes.

1976
01:33:58,400 --> 01:34:01,320
Now, we need to whip our eggwhites
to fold through

1977
01:34:01,320 --> 01:34:03,480
our passionfruit base.

1978
01:34:03,480 --> 01:34:05,600
I've got about 75g of sugar.

1979
01:34:05,600 --> 01:34:07,360
Now we can relax for three minutes.

1980
01:34:07,360 --> 01:34:11,560
We've got to beat them. Let's go.
OK. The dulce de leche.

1981
01:34:11,560 --> 01:34:15,800
So it's South American, Caribbean,
dulce de leche is a big thing.

1982
01:34:15,800 --> 01:34:17,040
What does it mean to you?

1983
01:34:17,040 --> 01:34:20,000
It means a lot.
You can find it everywhere.

1984
01:34:20,000 --> 01:34:21,720
Loads of different types,
isn't there?

1985
01:34:21,720 --> 01:34:24,080
In different
stages of caramelisation.

1986
01:34:24,080 --> 01:34:27,920
So from lighter to really,
really burnt caramel.
Yeah.

1987
01:34:28,920 --> 01:34:33,240
We're measuring 100g of sugar.

1988
01:34:33,240 --> 01:34:35,160
And then we're gonna put some
unsalted butter in it.

1989
01:34:35,160 --> 01:34:36,160
Yep.

1990
01:34:36,160 --> 01:34:39,160
And then we're gonna deglaze it
with evaporated milk.

1991
01:34:39,160 --> 01:34:41,960
What sort of level of caramelisation
are we gonna do?

1992
01:34:41,960 --> 01:34:45,600
Um... I don't want to go too dark
because I want it to be sweet.

1993
01:34:45,600 --> 01:34:48,000
Yep.
So, not too much.

1994
01:34:48,000 --> 01:34:49,840
And then let it reduce
until it's thick.

1995
01:34:52,160 --> 01:34:54,280
What about the batter?

1996
01:34:54,280 --> 01:34:56,560
Is it rolling boiling?
Yes.

1997
01:34:56,560 --> 01:34:58,080
Just turn it off.
Yep.

1998
01:34:58,080 --> 01:35:00,880
Now we add the flour.

1999
01:35:00,880 --> 01:35:05,240
And just keep it moving
until it comes together into a ball.

2000
01:35:05,240 --> 01:35:06,240
Yep.

2001
01:35:06,240 --> 01:35:08,320
Isn't there machines to do this?

2002
01:35:08,320 --> 01:35:09,800
This is like exercise.

2003
01:35:09,800 --> 01:35:11,880
That's enough. That's enough.
Oh!

2004
01:35:11,880 --> 01:35:13,360
(LAUGHS)

2005
01:35:14,760 --> 01:35:17,680
Medium, before we can thin it out.

2006
01:35:17,680 --> 01:35:19,040
OK?

2007
01:35:19,040 --> 01:35:22,480
I'm gonna go and turn their oven off.
What's happening over here, Andy?

2008
01:35:22,480 --> 01:35:24,080
Mate, I'm under the pump.
Yeah?

2009
01:35:24,080 --> 01:35:26,960
I don't know about you over there.
For real.

2010
01:35:26,960 --> 01:35:30,040
Just as always, Jock and Andy
do this thing where they try

2011
01:35:30,040 --> 01:35:32,000
and mess with each other's stuff.

2012
01:35:32,000 --> 01:35:33,760
Are you turning the oven off?
No.

2013
01:35:33,760 --> 01:35:35,240
Me, turn the oven off?

2014
01:35:35,240 --> 01:35:37,200
Don't know what you're talking about.

2015
01:35:37,200 --> 01:35:39,080
They take it all a bit
how's-it-going,

2016
01:35:39,080 --> 01:35:41,760
but you know that deep down
neither of them wants to lose.

2017
01:35:41,760 --> 01:35:42,960
Oh, he turned it off.

2018
01:35:42,960 --> 01:35:46,160
Yep. What did you think
he was doing over here?

2019
01:35:46,160 --> 01:35:48,480
You know, you should probably try
and fry your souffle if I were you.

2020
01:35:48,480 --> 01:35:49,920
If you want a souffle up in time.

2021
01:35:59,360 --> 01:36:00,960
So it's Keyma versus Michael.

2022
01:36:00,960 --> 01:36:03,120
They're making 30 minute desserts.

2023
01:36:03,120 --> 01:36:06,840
Keyma has picked the perfect,
perfect dessert to make.

2024
01:36:06,840 --> 01:36:09,760
She is doing churros
and dulce de leche.

2025
01:36:09,760 --> 01:36:11,840
Michael's dessert sounds so risky.

2026
01:36:11,840 --> 01:36:15,640
Passionfruit souffle in 30 minutes.
I'm like, errr...

2027
01:36:16,640 --> 01:36:18,160
What's happening over here, Andy?

2028
01:36:18,160 --> 01:36:20,640
Mate, I'm under the pump.
For real.

2029
01:36:20,640 --> 01:36:23,480
Are you turning the oven off?
No. Me, turn the oven off?

2030
01:36:23,480 --> 01:36:25,840
Don't know what you're talking about.

2031
01:36:25,840 --> 01:36:27,640
Oh, he turned it off!
Yep.

2032
01:36:27,640 --> 01:36:30,240
What did you think
he was doing over here?

2033
01:36:30,240 --> 01:36:33,040
I mean, I get Jock trying to stitch
Andy up, but this is my dish.

2034
01:36:33,040 --> 01:36:35,000
What have I done to Jock?

2035
01:36:35,000 --> 01:36:36,320
He's not here to help.

2036
01:36:36,320 --> 01:36:38,040
He's here to sabotage.

2037
01:36:38,040 --> 01:36:40,840
I switched their oven off,
so I reckon we'll beat them.

2038
01:36:42,400 --> 01:36:46,360
They're taking it quite seriously.
I'm just cooking for the fun.

2039
01:36:46,360 --> 01:36:48,520
I don't know what's going on
with these guys.

2040
01:36:48,520 --> 01:36:51,640
Alright, spot-on. So, stiff peaks.
Yep.

2041
01:36:51,640 --> 01:36:53,800
Best way to tell, can I do it to you?
Oh...

2042
01:36:55,160 --> 01:36:58,520
(LAUGHTER)

2043
01:36:59,920 --> 01:37:02,000
That's a trust exercise.
I appreciate that, brother.

2044
01:37:02,000 --> 01:37:04,880
So we just get our puree
that's been chilling,

2045
01:37:04,880 --> 01:37:06,600
and I just sort of use the whisk,

2046
01:37:06,600 --> 01:37:09,360
thin that base out so it's nice
and light and fluffy.

2047
01:37:09,360 --> 01:37:12,400
And we need to get it in the oven
with nine minutes to go

2048
01:37:12,400 --> 01:37:14,200
'cause it's gonna take
eight minutes to cook.
Righto.

2049
01:37:15,440 --> 01:37:18,600
Dulce de leche sauce is reducing.

2050
01:37:18,600 --> 01:37:23,280
Our oil is heating
and we're gonna thin out the batter

2051
01:37:23,280 --> 01:37:25,240
so we can pipe it.

2052
01:37:25,240 --> 01:37:26,960
And you see it coming together.

2053
01:37:26,960 --> 01:37:29,720
I can see it coming together.
Yep.

2054
01:37:29,720 --> 01:37:32,200
This is the consistency
for the piping bag.

2055
01:37:32,200 --> 01:37:34,680
Have to be softer to be
able to pipe it.

2056
01:37:34,680 --> 01:37:35,680
Got it.

2057
01:37:35,680 --> 01:37:37,400
So I'm adding some of that in there.

2058
01:37:37,400 --> 01:37:39,560
This is a churro gun.
Yep.

2059
01:37:39,560 --> 01:37:40,720
We're gonna start piping.

2060
01:37:40,720 --> 01:37:42,640
Awesome.

2061
01:37:42,640 --> 01:37:44,560
And that's a churro.

2062
01:37:44,560 --> 01:37:46,120
Wow.

2063
01:37:46,120 --> 01:37:48,200
Do you want me to put them in?
Yeah, you can put them in.

2064
01:37:48,200 --> 01:37:50,760
How long does the dough take to fry
and at what temperature?

2065
01:37:50,760 --> 01:37:53,360
3 to 4 minutes, 180.

2066
01:37:53,360 --> 01:37:56,800
Quick, desserts are coming in hot!
10 minutes to go!

2067
01:38:00,320 --> 01:38:01,840
ANDY: You said they take
nine minutes.

2068
01:38:01,840 --> 01:38:04,640
Eight, nine minutes, yeah.
We've got two minutes.

2069
01:38:04,640 --> 01:38:05,680
Alright.

2070
01:38:07,880 --> 01:38:09,960
You can be a little bit firm at this
stage with the tap.

2071
01:38:11,400 --> 01:38:14,040
Hey, you've only got eight minutes
left for your nine minute souffle,

2072
01:38:14,040 --> 01:38:15,360
just in case you're wondering.

2073
01:38:15,360 --> 01:38:16,360
Yeah.

2074
01:38:16,360 --> 01:38:19,640
Well, lucky that we think they're
gonna cook in eight.

2075
01:38:19,640 --> 01:38:21,320
It might be soup-ffle, Andy.

2076
01:38:22,960 --> 01:38:24,960
Alright,
so we're making lime churros.

2077
01:38:24,960 --> 01:38:27,920
So these have been frying
I reckon about four minutes.

2078
01:38:27,920 --> 01:38:29,720
Yep. This one is good.

2079
01:38:29,720 --> 01:38:30,920
This one is good, ready?
Yes.

2080
01:38:30,920 --> 01:38:32,000
Out it comes.

2081
01:38:33,160 --> 01:38:35,800
Keyma did it. Those churros
look absolutely awesome.

2082
01:38:35,800 --> 01:38:37,040
I want to eat them.

2083
01:38:37,040 --> 01:38:39,080
Alright, we're good.

2084
01:38:39,080 --> 01:38:41,840
So, we have to do the last thing.

2085
01:38:41,840 --> 01:38:46,440
We're using the icing sugar,
lime zest, bit of cinnamon.

2086
01:38:46,440 --> 01:38:49,360
Alright, now
we're gonna quickly whip some cream.

2087
01:38:49,360 --> 01:38:51,520
They're rising.

2088
01:38:51,520 --> 01:38:53,160
Slowly.

2089
01:38:55,320 --> 01:38:57,200
Phew!

2090
01:38:57,200 --> 01:38:58,680
We're gonna be right down
to the wire.

2091
01:38:58,680 --> 01:39:00,320
Massively right down to the wire.

2092
01:39:00,320 --> 01:39:03,640
How glad are you that this is a
masterclass and not an elimination?

2093
01:39:03,640 --> 01:39:06,200
Oh, I'm pretty happy about that.
Pretty happy.

2094
01:39:06,200 --> 01:39:07,480
Depends how good the churros are.

2095
01:39:07,480 --> 01:39:10,080
Our churros are cooked.
How is the souffle?

2096
01:39:11,320 --> 01:39:12,600
Plating.

2097
01:39:13,760 --> 01:39:15,120
Let's do this.

2098
01:39:16,720 --> 01:39:20,800
Oh, come on, go.
The one on the right is alright.

2099
01:39:20,800 --> 01:39:23,120
Just not brown enough.
There is a rise.

2100
01:39:23,120 --> 01:39:24,240
Just no colour.

2101
01:39:24,240 --> 01:39:26,320
MELISSA: Do we have lift-off?

2102
01:39:26,320 --> 01:39:28,000
Uh...
Don't worry, guys.

2103
01:39:28,000 --> 01:39:30,040
There's some churros here for you,
it's fine.

2104
01:39:32,840 --> 01:39:36,600
One minute to go!

2105
01:39:36,600 --> 01:39:38,160
(CHEERING)

2106
01:39:38,160 --> 01:39:40,400
Are you just gonna serve up
passionfruit on a plate?

2107
01:39:40,400 --> 01:39:42,200
Is that what's happening?
Hey, we've got cream.

2108
01:39:42,200 --> 01:39:43,480
We've got whipped cream, Jock.

2109
01:39:43,480 --> 01:39:45,360
Awesome, perfect.

2110
01:39:49,960 --> 01:39:53,440
(ALL EXCLAIM)

2111
01:39:53,440 --> 01:39:55,480
That's cruel.

2112
01:39:55,480 --> 01:39:57,160
They look great, Keyma.

2113
01:39:57,160 --> 01:39:58,280
How good do these look?

2114
01:39:58,280 --> 01:40:01,080
They look so golden and crunchy.

2115
01:40:01,080 --> 01:40:02,360
When do we get them out?

2116
01:40:02,360 --> 01:40:04,240
Like, when they start the 10,
I reckon.

2117
01:40:04,240 --> 01:40:05,240
OK.

2118
01:40:05,240 --> 01:40:06,440
We're finished.

2119
01:40:07,440 --> 01:40:09,000
We're done.
How you going, boys?

2120
01:40:09,000 --> 01:40:10,520
Yeah, good.
Uh-huh.

2121
01:40:10,520 --> 01:40:11,520
Great.

2122
01:40:11,520 --> 01:40:15,880
ALL: 10! 9! 8! 7!

2123
01:40:15,880 --> 01:40:19,000
6! 5! 4!

2124
01:40:19,000 --> 01:40:21,840
3! 2! 1!

2125
01:40:21,840 --> 01:40:23,120
That's it!

2126
01:40:26,840 --> 01:40:29,360
Phew!
Oh, far out.

2127
01:40:31,080 --> 01:40:35,160
Michael's taken his souffles out of
the oven and they're perfectly risen
and puffy.

2128
01:40:35,160 --> 01:40:36,640
I don't know how the hell
he's done it.

2129
01:40:36,640 --> 01:40:38,800
But you never know if they're cooked
until he cuts into them,

2130
01:40:38,800 --> 01:40:40,280
so we'll wait and see.

2131
01:40:40,280 --> 01:40:42,760
MELISSA: Alright, you motley crew.

2132
01:40:42,760 --> 01:40:46,360
I need to pick Fan and a Favourite
to join me in a panel to taste.

2133
01:40:46,360 --> 01:40:48,880
I think it's going to be...

2134
01:40:48,880 --> 01:40:49,880
..Tommy.

2135
01:40:49,880 --> 01:40:51,440
And...

2136
01:40:51,440 --> 01:40:52,600
..Montana.

2137
01:40:52,600 --> 01:40:53,640
Let's go.

2138
01:40:53,640 --> 01:40:54,840
Let's do it.

2139
01:40:54,840 --> 01:40:56,480
Yes.

2140
01:40:56,480 --> 01:40:58,240
OK.

2141
01:40:58,240 --> 01:41:00,520
Michael, Andy.
What have you cooked?

2142
01:41:00,520 --> 01:41:02,800
Passionfruit soup-ffle.

2143
01:41:02,800 --> 01:41:04,680
Soup-ffle.
Souffle.

2144
01:41:04,680 --> 01:41:05,960
We'll see.
We're gonna find out.

2145
01:41:05,960 --> 01:41:07,440
OK. Please do the honours.

2146
01:41:07,440 --> 01:41:10,040
So you want to drop some cream
in the centre.

2147
01:41:10,040 --> 01:41:11,440
Oh...

2148
01:41:15,440 --> 01:41:17,760
It's just cooked through.

2149
01:41:21,160 --> 01:41:24,080
It's lovely. I'm surprised by
how passionfruity it is.

2150
01:41:24,080 --> 01:41:25,840
But it's very tasty.
Thank you very much.

2151
01:41:25,840 --> 01:41:27,440
Light, airy, cloudlike.

2152
01:41:27,440 --> 01:41:30,640
That beautiful fragrance
and tang of the passionfruit.

2153
01:41:30,640 --> 01:41:32,360
Beautiful texture.
Well done, Michael.

2154
01:41:32,360 --> 01:41:34,280
And Andy.
My scotch missed or what?

2155
01:41:34,280 --> 01:41:35,920
Yeah!

2156
01:41:35,920 --> 01:41:37,720
Thank you very much.

2157
01:41:37,720 --> 01:41:38,960
That was very fun.

2158
01:41:38,960 --> 01:41:42,160
Well, well, well.
What do we have here, Keyma?

2159
01:41:42,160 --> 01:41:44,760
Lime churros with dulce de leche
sauce.

2160
01:41:44,760 --> 01:41:46,400
Gorgeous.

2161
01:41:47,520 --> 01:41:51,480
Look at the gloss
on that dulce de leche.

2162
01:41:51,480 --> 01:41:53,240
Oh!
Mm.

2163
01:41:53,240 --> 01:41:54,360
OK.

2164
01:41:54,360 --> 01:41:56,240
(CRUNCHES)

2165
01:41:56,240 --> 01:41:59,920
Perfect crunch. Amazing.
The sauce is beautiful.

2166
01:41:59,920 --> 01:42:01,160
Whoo-hoo!

2167
01:42:01,160 --> 01:42:03,560
It's really light, actually. I
didn't realise it would be so light.

2168
01:42:03,560 --> 01:42:07,280
And the sauce, I can't believe she
got that flavour into it so quickly.

2169
01:42:07,280 --> 01:42:09,840
It's just incredibly crunchy
and light.

2170
01:42:09,840 --> 01:42:11,600
I think the lime lifts everything.

2171
01:42:11,600 --> 01:42:15,040
A really nice take on dulce de leche
and churros.

2172
01:42:15,040 --> 01:42:17,400
Thank you, Melissa.
Beautiful. Thank you so much.

2173
01:42:17,400 --> 01:42:21,040
So we're about to turn
and huddle to decide.

2174
01:42:23,200 --> 01:42:26,560
The judging panel and I
have made a decision.

2175
01:42:28,120 --> 01:42:31,920
And the winner of this fun little
sweet foray is...

2176
01:42:33,640 --> 01:42:34,800
..Keyma!

2177
01:42:37,720 --> 01:42:38,760
Well done.

2178
01:42:38,760 --> 01:42:41,160
Well done, Keyma.
There you go.

2179
01:42:41,160 --> 01:42:42,880
Well done.

2180
01:42:42,880 --> 01:42:46,080
What an absolutely fun
and awesome day.

2181
01:42:46,080 --> 01:42:47,920
Some great cooking.

2182
01:42:47,920 --> 01:42:52,520
Sunday is the biggest day
of the competition so far.

2183
01:42:52,520 --> 01:42:55,480
So go home, get some rest,
and we'll see you then.

2184
01:42:59,480 --> 01:43:00,720
Bye!

2185
01:43:03,400 --> 01:43:06,680
ANNOUNCER: Sunday night
on MasterChef Australia,

2186
01:43:06,680 --> 01:43:09,720
there's a major shakeup
in the kitchen.

2187
01:43:09,720 --> 01:43:13,040
It's no longer Fans
versus Favourites.

2188
01:43:13,040 --> 01:43:15,320
It's every cook
for themselves.

2189
01:43:15,320 --> 01:43:17,880
(CHEERING)

2190
01:43:17,880 --> 01:43:18,880
And...

2191
01:43:18,880 --> 01:43:21,040
It's wild.
It's a wild time.

2192
01:43:21,040 --> 01:43:22,840
..an exciting prize

2193
01:43:22,840 --> 01:43:26,480
that will spark some
of the best dishes yet.

2194
01:43:27,480 --> 01:43:31,360
Captions by Red Bee Media