1 00:00:01,000 --> 00:00:04,880 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:04,880 --> 00:00:08,040 ..the week started off with incredible highs. 3 00:00:08,040 --> 00:00:09,360 (APPLAUSE) 4 00:00:09,360 --> 00:00:11,040 JOCK: That is how you feature coffee. 5 00:00:12,480 --> 00:00:15,840 But then, in a pressure test from Alla Wolf-Tasker... 6 00:00:15,840 --> 00:00:19,000 HARRY: We needed to follow something from our memory, perfectly. 7 00:00:19,000 --> 00:00:21,880 ..Minoli gave it 110%. 8 00:00:21,880 --> 00:00:25,000 I'm going down with a bang. I'm giving it everything. 9 00:00:25,000 --> 00:00:27,840 But she had to say goodbye. 10 00:00:27,840 --> 00:00:31,800 I've got the conviction and the guts to go out and now take on the world. 11 00:00:31,800 --> 00:00:34,880 And in a two-round elimination... 12 00:00:34,880 --> 00:00:38,960 Banging out a dish that's gonna have maximum flavour in a short amount of time. 13 00:00:38,960 --> 00:00:41,240 ..their clocks were ticking. 14 00:00:41,240 --> 00:00:43,480 Do I go with the time or do I go with the flavour? 15 00:00:43,480 --> 00:00:48,760 But Jenn's redemption dish was the end of her MasterChef dream. 16 00:00:48,760 --> 00:00:50,080 Tonight... 17 00:00:50,080 --> 00:00:52,800 MICHAEL: I feel like something big is going to happen in the kitchen. 18 00:00:52,800 --> 00:00:55,920 ..the competition is changing for good. 19 00:00:57,960 --> 00:00:59,840 20 00:00:59,840 --> 00:01:01,720 21 00:01:01,720 --> 00:01:03,480 then you're out 22 00:01:03,480 --> 00:01:05,320 23 00:01:05,320 --> 00:01:07,160 when it's right 24 00:01:07,160 --> 00:01:08,920 25 00:01:08,920 --> 00:01:10,680 26 00:01:10,680 --> 00:01:12,600 27 00:01:12,600 --> 00:01:14,400 28 00:01:14,400 --> 00:01:16,240 29 00:01:16,240 --> 00:01:17,920 then you're out 30 00:01:17,920 --> 00:01:19,800 31 00:01:19,800 --> 00:01:21,560 when it's right 32 00:01:21,560 --> 00:01:23,480 33 00:01:23,480 --> 00:01:25,320 34 00:01:25,320 --> 00:01:27,640 35 00:01:27,640 --> 00:01:30,720 36 00:01:30,720 --> 00:01:32,040 37 00:01:32,040 --> 00:01:34,360 38 00:01:34,360 --> 00:01:36,200 39 00:01:36,200 --> 00:01:38,040 40 00:01:38,040 --> 00:01:39,800 then you're out 41 00:01:39,800 --> 00:01:42,360 42 00:01:57,840 --> 00:02:00,960 ALVIN: It's a bad sign. The magpies are out. 43 00:02:03,800 --> 00:02:06,720 MICHAEL: Four Fans have gone and four Favourites have gone. 44 00:02:06,720 --> 00:02:08,800 I've got a strange feeling 45 00:02:08,800 --> 00:02:10,840 this might be a big moment in the competition. 46 00:02:10,840 --> 00:02:14,160 Alright, here we go. Sare, now, don't freak out. You'll be fine. 47 00:02:14,160 --> 00:02:16,720 SARAH: What is it gonna be, Michael? 48 00:02:20,240 --> 00:02:22,160 (JUDGES APPLAUD) 49 00:02:22,160 --> 00:02:24,320 Morning. Come on down the front. 50 00:02:29,320 --> 00:02:30,840 Oh, there's a box at the front. 51 00:02:32,120 --> 00:02:35,320 Oh, gosh, there's something under there. What is going on? 52 00:02:39,880 --> 00:02:42,440 Hello, everyone. G'day. Hello. 53 00:02:42,440 --> 00:02:44,880 You see this cloche up here? Yes. 54 00:02:44,880 --> 00:02:46,800 Whatever is under it 55 00:02:46,800 --> 00:02:51,440 is going to drastically change the competition for good. 56 00:02:51,440 --> 00:02:53,000 Oh... 57 00:02:56,160 --> 00:03:00,800 You started this journey as Fans versus Favourites. 58 00:03:00,800 --> 00:03:04,560 Two teams of strangers and old friends. 59 00:03:06,120 --> 00:03:09,600 You put your hearts and your souls into making some incredible food 60 00:03:09,600 --> 00:03:11,280 alongside each other. 61 00:03:11,280 --> 00:03:13,960 But... Here we go. 62 00:03:15,400 --> 00:03:17,720 ..as of this moment, 63 00:03:17,720 --> 00:03:20,000 it's every cook for themselves. 64 00:03:20,000 --> 00:03:22,120 (ALL CHEER) 65 00:03:22,120 --> 00:03:23,320 Whoo-hoo! 66 00:03:26,080 --> 00:03:27,680 DANIEL: The teams are finally combining. 67 00:03:29,040 --> 00:03:30,160 I'm giddy as. 68 00:03:30,160 --> 00:03:32,120 I'm like a duck on a hotplate right now. I'm excited. 69 00:03:32,120 --> 00:03:34,440 That's sick! 70 00:03:34,440 --> 00:03:36,400 Having the opportunity to cook with, like, Julie Goodwin. 71 00:03:36,400 --> 00:03:37,800 Like, Mum's gonna be so proud of that. 72 00:03:37,800 --> 00:03:39,160 And it's gonna be awesome. 73 00:03:39,160 --> 00:03:41,240 Thank you. These are sick. 74 00:03:43,320 --> 00:03:46,680 I like it! Oh, my God! 75 00:03:46,680 --> 00:03:48,520 This is so good. 76 00:03:48,520 --> 00:03:52,000 Oh, and it's so cute. Look at all the bling in it. 77 00:03:52,000 --> 00:03:54,520 Look, at that, mate. Yeah. Expensive taste. 78 00:03:54,520 --> 00:03:57,960 Do we get to mix up? Yeah, mix it up a bit. Come on! 79 00:03:57,960 --> 00:04:01,280 (ALL CHEER AND TALK AND LAUGH) 80 00:04:05,840 --> 00:04:07,880 I've never seen a happier group of people. 81 00:04:10,000 --> 00:04:13,640 Aldo, this is a real milestone in the competition this year. 82 00:04:13,640 --> 00:04:15,600 Are you pleased to have made it this far? 83 00:04:15,600 --> 00:04:18,200 Well, I'm actually impressed with myself. 84 00:04:18,200 --> 00:04:20,280 You know, when you come into this competition, 85 00:04:20,280 --> 00:04:22,000 you know that anything can happen. 86 00:04:22,000 --> 00:04:26,240 And it just takes little, small things to send you out of the door. 87 00:04:26,240 --> 00:04:27,360 Yeah. 88 00:04:27,360 --> 00:04:29,080 What about you, Ali? 89 00:04:29,080 --> 00:04:31,480 Has the starstruck factor kind of worn off now, 90 00:04:31,480 --> 00:04:34,720 or are you still a little bit like, "It's Julie! It's Mindy!"? 91 00:04:34,720 --> 00:04:37,080 Oh, no, there's none of that anymore. No? 92 00:04:37,080 --> 00:04:39,080 (ALL LAUGH) 93 00:04:39,080 --> 00:04:40,640 Ooh! 94 00:04:40,640 --> 00:04:42,040 That went ages ago! 95 00:04:42,040 --> 00:04:44,200 Just so you know! 96 00:04:48,440 --> 00:04:51,200 This is a monumental step. 97 00:04:51,200 --> 00:04:53,840 Up until now, you've been able to rely on your teammates 98 00:04:53,840 --> 00:04:55,320 to support you. 99 00:04:55,320 --> 00:04:57,360 But now that safety net is gone. 100 00:04:58,440 --> 00:05:02,880 Your success in the competition rests solely on your shoulders alone 101 00:05:02,880 --> 00:05:04,560 from here on in. 102 00:05:09,480 --> 00:05:12,120 OK, this cook - it's a big one. 103 00:05:13,160 --> 00:05:14,760 Mel, Jock, do you want to do the honours? 104 00:05:14,760 --> 00:05:16,200 I'd love to. Totally. 105 00:05:16,200 --> 00:05:17,600 DANIEL: What are they gonna do? 106 00:05:17,600 --> 00:05:19,280 What could it be? 107 00:05:20,320 --> 00:05:21,400 Oh, God. 108 00:05:21,400 --> 00:05:24,400 Oh! Very cool. 109 00:05:24,400 --> 00:05:25,840 Ahh... 110 00:05:25,840 --> 00:05:27,440 Since we've combined the teams, 111 00:05:27,440 --> 00:05:31,520 now we want you guys to make some combinations of your own. 112 00:05:31,520 --> 00:05:33,800 Oh, OK. 113 00:05:38,080 --> 00:05:41,440 On this table, there's 18 cuisines. 114 00:05:44,000 --> 00:05:46,200 We want you to select two 115 00:05:46,200 --> 00:05:48,000 and combine them into one dish. 116 00:05:51,920 --> 00:05:55,000 Are you going to combine Chinese and Italian 117 00:05:55,000 --> 00:05:57,200 or Australian and Spanish? 118 00:06:01,280 --> 00:06:03,000 It's completely up to you guys. 119 00:06:08,160 --> 00:06:11,240 If ever there was a challenge that you guys want to win, 120 00:06:11,240 --> 00:06:13,160 it is totally this one. 121 00:06:13,160 --> 00:06:14,840 (LAUGHTER) 122 00:06:14,840 --> 00:06:17,760 Because the winner today will win 123 00:06:17,760 --> 00:06:20,880 the biggest prize that we've ever given away 124 00:06:20,880 --> 00:06:22,840 at this point in the competition. 125 00:06:24,080 --> 00:06:26,160 It's a whopping $10,000. 126 00:06:26,160 --> 00:06:28,680 ALDO: Yes! Whoa! Aldo's excited! 127 00:06:28,680 --> 00:06:31,160 (LAUGHTER) Money, honey! 128 00:06:33,480 --> 00:06:35,080 KEYMA: 10K. 129 00:06:35,080 --> 00:06:38,480 Maybe it can just pay the tickets to the Caribbean 130 00:06:38,480 --> 00:06:40,760 and start my research for my restaurant. 131 00:06:40,760 --> 00:06:42,240 "Research"? 132 00:06:42,240 --> 00:06:44,520 You know, wink, wink. 133 00:06:46,520 --> 00:06:48,240 ANDY: Yep, that's right. 134 00:06:48,240 --> 00:06:52,720 $10,000 of cold, hard cash money. 135 00:06:52,720 --> 00:06:55,320 (LAUGHTER) 136 00:06:55,320 --> 00:06:58,600 And if you didn't think that that was good enough, there's more. 137 00:07:01,200 --> 00:07:03,480 I've also got, to give away... 138 00:07:08,920 --> 00:07:10,480 ..this shiny immunity pin. 139 00:07:10,480 --> 00:07:12,680 (APPLAUSE) 140 00:07:19,560 --> 00:07:22,400 Daniel, what would 10 grand mean for you, mate? 141 00:07:22,400 --> 00:07:24,120 Oh, man. It'd mean the world. 142 00:07:24,120 --> 00:07:25,920 Like, maybe get myself a little food van 143 00:07:25,920 --> 00:07:27,840 and go on a little travel around Australia and... 144 00:07:27,840 --> 00:07:29,760 I love it! 10 grand would be perfect for that. 145 00:07:29,760 --> 00:07:31,480 That's what I'm talking about. Yeah. 146 00:07:32,920 --> 00:07:35,280 Alright. Is everybody happy? 147 00:07:35,280 --> 00:07:37,400 ALL: Yeah! (LAUGHS) Great. 148 00:07:37,400 --> 00:07:41,240 You have 75 minutes to bring us a dish using your two chosen cuisines. 149 00:07:41,240 --> 00:07:42,360 Great. 150 00:07:42,360 --> 00:07:45,800 The pantry and the garden, of course, are open. 151 00:07:47,880 --> 00:07:51,120 And with the biggest prize ever up for grabs, 152 00:07:51,120 --> 00:07:53,920 we cannot wait to see what you create for us. 153 00:07:55,680 --> 00:07:57,280 Good luck. 154 00:07:57,280 --> 00:07:59,080 Your time starts now. Go. 155 00:07:59,080 --> 00:08:01,000 Aah! (LAUGHTER) 156 00:08:17,520 --> 00:08:19,960 ALDO: Today it's all about fusion. 157 00:08:21,240 --> 00:08:26,160 Like, it's mixing heart and soul of two people in just one, 158 00:08:26,160 --> 00:08:27,800 which sometimes happen in a marriage. 159 00:08:29,880 --> 00:08:32,080 I picked Italian and Japanese, 160 00:08:32,080 --> 00:08:33,840 'cause Italian is who I am, 161 00:08:33,840 --> 00:08:36,160 Japanese food, it's what I love. 162 00:08:36,160 --> 00:08:39,800 So, I can rely on the simplicity of both cuisines. 163 00:08:39,800 --> 00:08:43,320 So, I am going to do a play around doing a risotto 164 00:08:43,320 --> 00:08:45,040 with shiitake mushrooms. 165 00:08:46,200 --> 00:08:47,640 And I hope that I'm going to deliver. 166 00:09:01,200 --> 00:09:02,280 What do you need, mate? 167 00:09:02,280 --> 00:09:03,800 I'm gonna pinch some saltbush off you, mate. 168 00:09:03,800 --> 00:09:05,160 Go for it, yeah. Sharing's caring. 169 00:09:05,160 --> 00:09:06,800 I've got a few fresh ones here, if you want 'em. 170 00:09:06,800 --> 00:09:08,120 We've finally merged. 171 00:09:08,120 --> 00:09:10,120 Yeah, I'm really excited about it, hey. 172 00:09:11,240 --> 00:09:14,080 Finally get a chance to sort of work with the Favourites a little more. 173 00:09:14,080 --> 00:09:16,760 Hello. This is fun. Hi! 174 00:09:16,760 --> 00:09:18,560 We've got so much to learn from them. 175 00:09:18,560 --> 00:09:20,440 There you go, mate. Oh, thank you, mate. You're a legend. 176 00:09:20,440 --> 00:09:23,280 That's probably the most exciting part about the whole experience. 177 00:09:24,320 --> 00:09:25,600 Beautiful. 178 00:09:27,200 --> 00:09:28,520 The dish that I'm cooking today 179 00:09:28,520 --> 00:09:30,840 is combining Thai and Australian flavours. 180 00:09:30,840 --> 00:09:33,440 So, I'm going with, like, a tom yum-based soup. 181 00:09:35,240 --> 00:09:38,040 And I'll be using paperbark barramundi 182 00:09:38,040 --> 00:09:39,400 for the piece of meat on top. 183 00:09:40,680 --> 00:09:42,200 I've just gotta grab some... 184 00:09:43,240 --> 00:09:44,680 ..stuff. 185 00:09:46,480 --> 00:09:49,360 Today's cuisines are Vietnamese and Mexican. 186 00:09:50,600 --> 00:09:54,000 I'm making a banh xeo, so banh xeo in the form of a taco. 187 00:09:54,000 --> 00:09:57,360 And I'm going to try to add very Mexican elements to it. 188 00:10:02,840 --> 00:10:07,240 ALVIN: I'm combining Malaysian and French today. 189 00:10:08,440 --> 00:10:10,280 It's a dessert that I'm making 190 00:10:10,280 --> 00:10:14,200 based on a breakfast meal called kaya, on toast. 191 00:10:15,240 --> 00:10:19,480 I'm excited that it's no longer Fans versus Favourites. 192 00:10:19,480 --> 00:10:22,320 It's like adopting eight new kids, really. That's how old I feel. 193 00:10:24,040 --> 00:10:26,160 But I do not have a favourite. 194 00:10:26,160 --> 00:10:27,200 Ali. 195 00:10:27,200 --> 00:10:28,400 Um... 196 00:10:28,400 --> 00:10:29,760 Oh, and Harry. 197 00:10:29,760 --> 00:10:31,240 They're all my favourites! 198 00:10:31,240 --> 00:10:32,960 (LAUGHS) 199 00:10:35,120 --> 00:10:38,040 Are you gonna use the deep-fryer? MICHAEL: Yeah. 200 00:10:38,040 --> 00:10:39,600 I'm making prawn toast, boy. 201 00:10:40,880 --> 00:10:42,760 I've got to have it for prawn toast. 202 00:10:43,840 --> 00:10:45,480 So, I've picked Mexican and Chinese. 203 00:10:45,480 --> 00:10:47,240 I'm gonna have a bit of fun with this. 204 00:10:47,240 --> 00:10:50,400 Two of my favourite snacky things are prawn toast and tostadas, 205 00:10:50,400 --> 00:10:52,800 so I'm going to make prawn tostadas. 206 00:10:52,800 --> 00:10:54,760 The base will be the prawn toast 207 00:10:54,760 --> 00:10:56,280 and then, on top of that, lots of briny, 208 00:10:56,280 --> 00:10:57,680 pickly, bright Mexican flavours. 209 00:10:57,680 --> 00:11:00,560 So, it'll be a fusion of two great, great dishes, I think. 210 00:11:00,560 --> 00:11:02,240 It'll be... It'll be a bit of fun. 211 00:11:02,240 --> 00:11:03,480 Oh. 212 00:11:03,480 --> 00:11:05,160 Poo tube. 213 00:11:05,160 --> 00:11:06,640 I've never made this dish before, 214 00:11:06,640 --> 00:11:09,000 but, um, that's never stopped me in this kitchen. 215 00:11:10,680 --> 00:11:12,840 I think, for me, that's when I do my best cooking. 216 00:11:12,840 --> 00:11:14,480 Probably my weirdest cooking, too. 217 00:11:14,480 --> 00:11:16,280 That's why I love MasterChef so much. 218 00:11:16,280 --> 00:11:17,280 Chilli! 219 00:11:17,280 --> 00:11:19,560 Because it makes me think outside the square. 220 00:11:19,560 --> 00:11:21,920 And, um, yeah, today, we're definitely outside the square. 221 00:11:21,920 --> 00:11:24,720 We're well...well and truly away from the square with this recipe. 222 00:11:26,200 --> 00:11:27,880 I'm really pushing the boundaries today, 223 00:11:27,880 --> 00:11:31,760 but I need to make sure I don't go so far that I miss the brief. 224 00:11:31,760 --> 00:11:34,120 So, I'm going to make sure this is the best Mexican prawn toast 225 00:11:34,120 --> 00:11:35,600 the judges ever tried. 226 00:11:39,400 --> 00:11:41,520 SARAH: So, I chose French and Indian. 227 00:11:42,880 --> 00:11:46,520 And I am making a butter-poached lobster 228 00:11:46,520 --> 00:11:50,720 with a spiced bouillabaisse, with curry-leaf, mustard-seed aioli. 229 00:11:53,360 --> 00:11:55,720 I'm actually really excited about this challenge 230 00:11:55,720 --> 00:11:57,280 because it is kind of two of my loves. 231 00:11:57,280 --> 00:12:00,560 To have an opportunity to bring that together is really exciting. 232 00:12:02,000 --> 00:12:04,200 Outside of this competition, 233 00:12:04,200 --> 00:12:09,000 combining French and Indian is the direction I want to be heading in. 234 00:12:09,000 --> 00:12:11,640 But I've been so nervous to cook something 235 00:12:11,640 --> 00:12:14,760 that is really my personal style. 236 00:12:16,040 --> 00:12:19,240 It feels like I'm being quite vulnerable 237 00:12:19,240 --> 00:12:22,520 and showing a side to me that is my own creativity. 238 00:12:23,920 --> 00:12:27,000 I just so badly want to nail this dish. 239 00:12:29,280 --> 00:12:31,640 It's something I feel so passionate about. 240 00:12:31,640 --> 00:12:36,200 And if the judges hated it, I would be devastated. 241 00:12:49,320 --> 00:12:51,800 (JUDGES APPLAUD) 242 00:12:57,080 --> 00:12:59,400 (STEAM HISSES) Ooh! She's hot. 243 00:13:02,600 --> 00:13:05,200 ALVIN: If I win the 10K and the pin, 244 00:13:05,200 --> 00:13:07,600 well, first of all, I'll get a whole new set of glasses 245 00:13:07,600 --> 00:13:11,120 and the pin will make me safe for at least another round. 246 00:13:11,120 --> 00:13:12,760 So, I'm very excited. 247 00:13:15,320 --> 00:13:19,360 KEYMA: I'm making Caribbean-inspired bao buns. 248 00:13:19,360 --> 00:13:22,320 Combining Chinese and Caribbean cuisines. 249 00:13:24,640 --> 00:13:27,600 I'm using the bao bun technique and the concept of it, 250 00:13:27,600 --> 00:13:30,200 and I'm using, uh, Caribbean flavours. 251 00:13:30,200 --> 00:13:34,480 Jerk spice, so sweet and spicy, 252 00:13:34,480 --> 00:13:36,920 will go well with the bao flavours. 253 00:13:38,760 --> 00:13:40,280 It looks like a bao, 254 00:13:40,280 --> 00:13:42,960 but inside, I want that kick 255 00:13:42,960 --> 00:13:44,960 of Caribbean to come through 256 00:13:44,960 --> 00:13:48,240 with the pork and jerk sauce. 257 00:13:49,320 --> 00:13:52,960 I have so much to do, but there's not much time. 258 00:13:52,960 --> 00:13:56,680 I think I'm being a bit ambitious 259 00:13:56,680 --> 00:13:59,480 to be able to make bao in such a short time. 260 00:13:59,480 --> 00:14:03,560 But today, I really hope I can produce a dish 261 00:14:03,560 --> 00:14:07,680 that is actually good enough to win the pin and the 10,000K. 262 00:14:08,800 --> 00:14:11,960 JULIE: This is great! I love being merged! It's exciting! 263 00:14:11,960 --> 00:14:15,080 My former competition is still my competition, my darling. 264 00:14:15,080 --> 00:14:16,960 Yes, today we are. 265 00:14:16,960 --> 00:14:18,280 (BOTH LAUGH) 266 00:14:18,280 --> 00:14:19,760 But that's OK. But I still love you, Julie! 267 00:14:19,760 --> 00:14:22,200 That's why we're here, right? That's why we're here. 268 00:14:24,800 --> 00:14:29,640 Today, I chose to merge Indian and Lebanese cuisine. 269 00:14:30,840 --> 00:14:34,000 I'm making an eggplant biryani with all Indian spices. 270 00:14:34,000 --> 00:14:35,880 I'll be doing it with a Lebanese hummus 271 00:14:35,880 --> 00:14:39,320 and some beautiful Lebanese rice accompaniments. 272 00:14:40,400 --> 00:14:43,360 I've never seen an Indian-Lebanese restaurant. 273 00:14:43,360 --> 00:14:46,640 I've never seen an Indian-Lebanese dish. 274 00:14:46,640 --> 00:14:48,920 But there's a first time for everything. 275 00:14:51,520 --> 00:14:55,480 So, for biryani, it's a beautiful Indian rice dish. 276 00:14:55,480 --> 00:14:57,400 It's going to take the longest to cook. 277 00:14:57,400 --> 00:15:00,760 So, I rush out to the garden and get some beautiful fresh eggplants 278 00:15:00,760 --> 00:15:02,560 and tomatoes and chillies. 279 00:15:02,560 --> 00:15:04,320 Oh, a big spider there. 280 00:15:04,320 --> 00:15:05,760 Sorry, dude. 281 00:15:06,760 --> 00:15:08,880 I know the flavours are going to be beautiful. 282 00:15:09,960 --> 00:15:11,960 But I'd like to prove to the judges today 283 00:15:11,960 --> 00:15:16,040 that I'm not just stuck on classic dishes that I've seen before. 284 00:15:16,040 --> 00:15:18,040 I'd like to be able to demonstrate 285 00:15:18,040 --> 00:15:21,200 that I can take a challenge like this and I can meet the brief. 286 00:15:34,280 --> 00:15:36,200 Oh, gonna need another bowl! 287 00:15:40,000 --> 00:15:42,480 I've chosen to do American and Chinese, 288 00:15:42,480 --> 00:15:47,120 and I'm just going for, like, a kid's, like, best dream ever. 289 00:15:47,120 --> 00:15:49,840 So, I'm going to be doing fried milk, 290 00:15:49,840 --> 00:15:52,880 which is traditionally a Cantonese dessert. 291 00:15:52,880 --> 00:15:57,240 And then I'm making it into an American, like, hot-fudge sundae 292 00:15:57,240 --> 00:15:58,880 with apple pie filling. 293 00:15:59,960 --> 00:16:02,600 If you're going to do dessert, you do dessert properly. 294 00:16:02,600 --> 00:16:04,760 And I think this is one of those kind of dishes. 295 00:16:04,760 --> 00:16:07,840 Whipped cream, chocolate sauce. 296 00:16:07,840 --> 00:16:09,560 And then I'm also incorporating 297 00:16:09,560 --> 00:16:12,600 a lot of the Chinese flavours into it as well. 298 00:16:12,600 --> 00:16:15,240 10 grand and the pin today. 299 00:16:15,240 --> 00:16:17,960 It's wild. It's a wild time. 300 00:16:19,160 --> 00:16:22,440 Living in share houses, living on minimum wage, 301 00:16:22,440 --> 00:16:25,520 that 10 grand could do so much for me right now. 302 00:16:26,520 --> 00:16:28,160 I'm not a big dessert person, 303 00:16:28,160 --> 00:16:32,760 but today's the day to experiment and push myself 304 00:16:32,760 --> 00:16:35,320 and, hopefully, I can impress the judges. 305 00:16:38,280 --> 00:16:40,640 I've picked French and Indian. 306 00:16:40,640 --> 00:16:42,920 I'm doing a white chocolate mousse, 307 00:16:42,920 --> 00:16:47,280 but it's spiced with cardamom, cloves, black pepper and vanilla. 308 00:16:48,880 --> 00:16:51,520 I'm doing a mango coriander sorbet as well. 309 00:16:54,440 --> 00:16:56,360 It felt very nice to have the pin 310 00:16:56,360 --> 00:16:58,720 for the short time that I did have it, 311 00:16:58,720 --> 00:17:00,600 but I'd love to win it again. 312 00:17:00,600 --> 00:17:03,920 It would be very handy, given that we've all merged today 313 00:17:03,920 --> 00:17:06,040 and everyone's fighting for themselves. 314 00:17:07,040 --> 00:17:10,040 STEPH: I am making a miso and Vegemite dessert, 315 00:17:10,040 --> 00:17:13,680 so I'm combining Australian and Japanese. 316 00:17:13,680 --> 00:17:16,880 It's going to be a Vegemite custard at the bottom. 317 00:17:16,880 --> 00:17:19,400 There will be a honey and macadamia tuile 318 00:17:19,400 --> 00:17:22,240 and a miso gelato on the top. 319 00:17:24,960 --> 00:17:28,120 MINDY: So, I've got Australian and Japanese. 320 00:17:29,160 --> 00:17:31,600 So, I'm going to be using native indigenous ingredients 321 00:17:31,600 --> 00:17:35,160 fused with Japanese kind of flavours and techniques. 322 00:17:35,160 --> 00:17:38,520 I'm doing a beautiful steamed barramundi. 323 00:17:38,520 --> 00:17:41,600 It's going to be done in a kombu dashi stock. 324 00:17:41,600 --> 00:17:43,880 I'm going to be doing it with native succulents. 325 00:17:43,880 --> 00:17:47,000 It's going to have really subtle but beautiful flavours 326 00:17:47,000 --> 00:17:48,680 of...of the bush, of country, 327 00:17:48,680 --> 00:17:52,040 and also Japanese elements with the dashi kombu stock. 328 00:17:54,880 --> 00:17:56,840 Matt. Hello, Jock. How are you? 329 00:17:56,840 --> 00:17:59,280 American-Chinese. American-Chinese. 330 00:17:59,280 --> 00:18:03,600 What we doing? I'm gonna do cheeseburger won tons. 331 00:18:03,600 --> 00:18:05,240 Stop it. 332 00:18:05,240 --> 00:18:06,280 Yeah. 333 00:18:06,280 --> 00:18:09,520 You know the thing I hate about, uh, dumplings? 334 00:18:09,520 --> 00:18:11,240 What? There's never enough. 335 00:18:11,240 --> 00:18:13,040 (LAUGHS) 336 00:18:13,040 --> 00:18:14,240 So, if you bring... Noted. 337 00:18:14,240 --> 00:18:15,880 If you only bring three of these up, 338 00:18:15,880 --> 00:18:18,280 I'm going to be the angriest judge on the panel. 339 00:18:18,280 --> 00:18:19,880 Alright. Alright? Burn, mate. Bring 'em. 340 00:18:19,880 --> 00:18:21,320 Let's go. Good luck. 341 00:18:23,120 --> 00:18:24,640 Sarah Todd. Hi. 342 00:18:24,640 --> 00:18:26,560 French-Indian. Yes. 343 00:18:26,560 --> 00:18:29,200 The, uh...the only question in my mind 344 00:18:29,200 --> 00:18:32,320 was what else was there going to be, apart from Indian. 345 00:18:32,320 --> 00:18:33,920 So, it's French. I know. 346 00:18:33,920 --> 00:18:35,400 I should change things up, but... 347 00:18:35,400 --> 00:18:37,120 Oh, look, you're playing to your strengths. 348 00:18:37,120 --> 00:18:39,440 And there's a very nice, shiny pin... 349 00:18:39,440 --> 00:18:41,200 There is one of these. ..and $10,000 on the line. 350 00:18:41,200 --> 00:18:43,200 Stop. You're teasing me. So, why wouldn't you? 351 00:18:43,200 --> 00:18:45,080 But what are you actually making today 352 00:18:45,080 --> 00:18:46,800 with this particular configuration? 353 00:18:46,800 --> 00:18:49,400 So, I'm making a butter-poached lobster 354 00:18:49,400 --> 00:18:53,000 with a sort of, like, bouillabaisse-type-based stock. 355 00:18:53,000 --> 00:18:54,800 French! Spices. 356 00:18:54,800 --> 00:18:57,440 And then a curry leaf aioli. OK. 357 00:18:57,440 --> 00:18:59,320 So, French dish. 358 00:18:59,320 --> 00:19:02,040 Yeah. Indian feeling. 359 00:19:02,040 --> 00:19:03,720 Yeah, exactly. ANDY: I dig it. 360 00:19:03,720 --> 00:19:05,440 I like it. I really like it. Yeah, I reckon... 361 00:19:05,440 --> 00:19:07,560 It scares me when you dig it 'cause it's, like... 362 00:19:07,560 --> 00:19:11,200 Yeah, there's an expectation there, and it's high. 363 00:19:11,200 --> 00:19:14,320 Well, I-I love that you are getting the bravery 364 00:19:14,320 --> 00:19:16,520 to really step outside of the pack. Yep. 365 00:19:16,520 --> 00:19:18,840 And this dish could see you do it. Let's hope so. 366 00:19:18,840 --> 00:19:20,480 ANDY: That's what you want. 367 00:19:21,880 --> 00:19:23,560 Mel and Andy like my dish. 368 00:19:23,560 --> 00:19:26,320 But I'm already putting a lot of pressure on myself 369 00:19:26,320 --> 00:19:27,720 to do well today. 370 00:19:27,720 --> 00:19:29,600 And this has taken it to another level. 371 00:19:31,560 --> 00:19:35,440 I need to make sure I deliver a dish that will meet that expectation. 372 00:19:38,080 --> 00:19:40,400 ALDO: Yes, Mindy! You good? 373 00:19:41,400 --> 00:19:42,800 Yeah, yeah. 374 00:19:44,520 --> 00:19:48,000 I'm cooking a beautiful risotto with shiitake mushrooms 375 00:19:48,000 --> 00:19:50,280 and lots of Japanese flavours. 376 00:19:50,280 --> 00:19:52,640 Today, it's all about hitting the brief, 377 00:19:52,640 --> 00:19:56,720 bringing Japanese flavour into an Italian classic. 378 00:19:56,720 --> 00:19:59,640 This challenge, it is very important to me. 379 00:19:59,640 --> 00:20:01,960 I really want to be top dish. 380 00:20:01,960 --> 00:20:03,960 You good? Good, brother? 381 00:20:03,960 --> 00:20:05,200 Beautiful. 382 00:20:05,200 --> 00:20:06,760 Going well, brother? Yep. 383 00:20:07,800 --> 00:20:09,240 Mate, I want to go home. 384 00:20:09,240 --> 00:20:12,000 I need those 10 grands. (LAUGHS) 385 00:20:12,000 --> 00:20:16,280 $10,000, it is a ticket back home to Italy. 386 00:20:17,480 --> 00:20:20,080 I have been missing home from the past three years. 387 00:20:21,680 --> 00:20:25,640 I've just got the need of having a big hug from my mum, 388 00:20:25,640 --> 00:20:27,360 a big hug from my nonna. 389 00:20:30,400 --> 00:20:33,680 So, this dish needs to be a perfect combination 390 00:20:33,680 --> 00:20:35,640 of Japanese and Italian. 391 00:20:37,360 --> 00:20:39,160 I'm making a classic dashi broth, 392 00:20:39,160 --> 00:20:41,680 which is where all the Japanese flavour, 393 00:20:41,680 --> 00:20:44,120 they're going to come in play. 394 00:20:44,120 --> 00:20:46,240 I got too big fingers to open up the lid! 395 00:20:47,800 --> 00:20:49,840 I'm comfortable cooking risotto. 396 00:20:49,840 --> 00:20:53,280 So, for me, it's the balancing of this broth 397 00:20:53,280 --> 00:20:58,120 with the classic sauces that are going into a beautiful broth, 398 00:20:58,120 --> 00:21:01,880 which is soy, mirin and rice-wine vinegar, 399 00:21:01,880 --> 00:21:04,440 and making sure that that's going to be bang-on. 400 00:21:04,440 --> 00:21:06,640 Min, you gotta smell. 401 00:21:06,640 --> 00:21:08,240 I still need to balance it off. 402 00:21:10,000 --> 00:21:11,520 It's delicious. 403 00:21:12,760 --> 00:21:15,720 If I'm achieving that, then, in my mind, 404 00:21:15,720 --> 00:21:19,160 it's going to be a winning combination. 405 00:21:19,160 --> 00:21:20,440 Perfect. 406 00:21:21,440 --> 00:21:22,840 ANDY: Big day! Big prize! 407 00:21:22,840 --> 00:21:24,520 45 minutes to go. 408 00:21:24,520 --> 00:21:27,120 (JUDGES APPLAUD) 409 00:21:38,880 --> 00:21:40,880 JULIE: To choose Indian and Lebanese, 410 00:21:40,880 --> 00:21:42,880 I kind of went a little bit outside 411 00:21:42,880 --> 00:21:44,600 what's comfortable and what's obvious. 412 00:21:46,040 --> 00:21:50,000 And I think the challenge of combining two cuisines is... 413 00:21:50,000 --> 00:21:51,840 Well, obviously, if you choose things 414 00:21:51,840 --> 00:21:55,240 that don't marry nicely together on a plate, 415 00:21:55,240 --> 00:21:57,560 it...it can be bad. 416 00:21:57,560 --> 00:21:59,680 Hey, Jules. Hello. 417 00:21:59,680 --> 00:22:02,400 Of all the combinations, I think Lebanese and Indian 418 00:22:02,400 --> 00:22:05,080 is probably the...the least, you know... 419 00:22:05,080 --> 00:22:07,280 Obvious. (BOTH LAUGH) 420 00:22:07,280 --> 00:22:09,400 The hummus is Lebanese, the biryani's the Indian. 421 00:22:09,400 --> 00:22:11,600 And I'm going to bring to that Indian dish 422 00:22:11,600 --> 00:22:14,160 all the sort of pickly fresh pops that you get 423 00:22:14,160 --> 00:22:16,240 in a Middle Eastern dish. Yeah. 424 00:22:16,240 --> 00:22:17,640 ANDY: I think great concept. 425 00:22:17,640 --> 00:22:20,000 Now you've just really got to drive this thing home. 426 00:22:20,000 --> 00:22:21,720 You've just got to concentrate on bringing us 427 00:22:21,720 --> 00:22:25,280 the best fusion of these two cuisines. 428 00:22:28,720 --> 00:22:31,640 I think that making a biryani and hummus dish, 429 00:22:31,640 --> 00:22:33,440 I feel like it's going to work. 430 00:22:33,440 --> 00:22:39,880 But because palates are all so individual and all so subjective, 431 00:22:39,880 --> 00:22:43,160 when I present it to the judges, they might just think it's weird 432 00:22:43,160 --> 00:22:45,600 and that it doesn't work. 433 00:23:07,240 --> 00:23:08,560 MICHAEL: Let's go, lads. 434 00:23:09,800 --> 00:23:11,160 What's that? 435 00:23:11,160 --> 00:23:13,200 Just trying out some, um... Mushroom? 436 00:23:13,200 --> 00:23:16,040 No, chipotle, so I can make a little chipotle powder, 437 00:23:16,040 --> 00:23:17,800 to bring a bit of bitterness to my life. 438 00:23:17,800 --> 00:23:19,920 Which is... You know how bitter I am already. 439 00:23:19,920 --> 00:23:22,600 I do. Just accentuating my bitterness, my man. 440 00:23:23,920 --> 00:23:25,080 Michael. Hello, Josh. 441 00:23:25,080 --> 00:23:27,400 What have we got? Mexican-Chinese! Mexican-Chinese. 442 00:23:27,400 --> 00:23:30,000 What are you doing? We're gonna go a prawn tostada. 443 00:23:30,000 --> 00:23:31,600 So, prawn toast - tostada. 444 00:23:31,600 --> 00:23:33,040 No way! Yeah. 445 00:23:33,040 --> 00:23:34,520 Mel loves prawn toast. Does she? 446 00:23:34,520 --> 00:23:35,920 Oh, well, I better get it right. 447 00:23:35,920 --> 00:23:37,760 So, I'm thinking like a nice, big, round prawn toast 448 00:23:37,760 --> 00:23:39,160 to look like a tostada. Yeah. 449 00:23:39,160 --> 00:23:41,960 Roll the bread a little bit flat, so it's not, like, super puffy. 450 00:23:41,960 --> 00:23:43,960 So, it'll look like a prawn toast... A tostada. 451 00:23:43,960 --> 00:23:45,440 It'll look like a... Well... 452 00:23:45,440 --> 00:23:47,480 Yeah, it'll look like both. It'll look like both, right? 453 00:23:47,480 --> 00:23:49,080 I guess. Yeah. So, is there stuff on top? 454 00:23:49,080 --> 00:23:51,320 Exactly. Yeah, I'm making a coriander mayonnaise. 455 00:23:51,320 --> 00:23:54,080 So, a really bright green mayonnaise. Some pickles. 456 00:23:54,080 --> 00:23:55,440 I'm excited for this one. Bit of fun, eh? 457 00:23:55,440 --> 00:23:56,800 Good luck. Just gotta get it done. 458 00:23:56,800 --> 00:23:58,480 Yeah. Alright. 459 00:23:58,480 --> 00:24:00,000 Eggs. 460 00:24:01,000 --> 00:24:02,440 Salt. 461 00:24:04,200 --> 00:24:07,240 For my coriander mayo I want to make it look almost like guacamole. 462 00:24:07,240 --> 00:24:10,600 So, I'm going to use bright green coriander oil 463 00:24:10,600 --> 00:24:13,320 and then emulsify that into an egg yolk, 464 00:24:13,320 --> 00:24:15,040 just like you would mayo, 465 00:24:15,040 --> 00:24:17,600 and then get a really beautiful green-coloured oil 466 00:24:17,600 --> 00:24:20,360 that should look really nice on top of our tostada. 467 00:24:22,160 --> 00:24:24,800 And then cover that in loads of different Mexican ingredients - 468 00:24:24,800 --> 00:24:27,480 some pickles, some avocados, 469 00:24:27,480 --> 00:24:30,040 with some herbs to make it really fresh and bright. 470 00:24:32,640 --> 00:24:34,400 For me, there's no doubt that I've picked 471 00:24:34,400 --> 00:24:36,320 the right dish to hit the brief. 472 00:24:36,320 --> 00:24:40,520 But looking around the kitchen, there are some really amazing cooks. 473 00:24:40,520 --> 00:24:43,160 Whether or not Mexican prawn toast is going to be enough to win it, 474 00:24:43,160 --> 00:24:44,560 I'm not sure. 475 00:24:44,560 --> 00:24:45,800 But I'm having fun. 476 00:24:45,800 --> 00:24:48,680 I think I always tell myself that if I'm having fun in this kitchen, 477 00:24:48,680 --> 00:24:50,640 my food's going to be really tasty. 478 00:24:50,640 --> 00:24:53,120 I love this challenge. 479 00:24:53,120 --> 00:24:54,240 Yeah. Right? 480 00:24:54,240 --> 00:24:57,720 Because we've got cooks that have very clear ideas 481 00:24:57,720 --> 00:25:00,440 of what a dish is from a certain country, 482 00:25:00,440 --> 00:25:03,080 and they're combining, the ones that I've seen, beautifully. 483 00:25:03,080 --> 00:25:04,880 I'll give you a great example. Please. 484 00:25:04,880 --> 00:25:07,800 Michael is doing a prawn toast tostada. 485 00:25:07,800 --> 00:25:10,120 Ooh! I know how you love a bit of prawn toast. 486 00:25:10,120 --> 00:25:12,320 Love a prawn toast! So, how does that one work? 487 00:25:12,320 --> 00:25:13,720 That one's gonna work - 488 00:25:13,720 --> 00:25:16,440 it's gonna look like a tostada and a prawn toast at the same time. 489 00:25:16,440 --> 00:25:18,440 Right. 'Cause it's a combo of both. 490 00:25:18,440 --> 00:25:19,640 It's just that it's fried on the top. 491 00:25:19,640 --> 00:25:20,880 Something on top? Yeah, yeah. 492 00:25:20,880 --> 00:25:22,320 We got a couple of purlers up the front, too. 493 00:25:22,320 --> 00:25:24,200 Yes. Sarah Todd. Yeah. 494 00:25:24,200 --> 00:25:27,400 She's going to do a butter-poached lobster 495 00:25:27,400 --> 00:25:28,840 and then she's going to make, basically, 496 00:25:28,840 --> 00:25:31,840 like, an Indian bouillabaisse-style thing 497 00:25:31,840 --> 00:25:33,680 with a curry-leaf aioli over the top. 498 00:25:33,680 --> 00:25:34,720 Brilliant. 499 00:25:34,720 --> 00:25:37,280 I think that the incentive of winning today 500 00:25:37,280 --> 00:25:39,000 has made sure 501 00:25:39,000 --> 00:25:42,960 that almost everyone has really hit that brief, very, very strong 502 00:25:42,960 --> 00:25:45,520 in terms of representing both cuisines 503 00:25:45,520 --> 00:25:47,840 that they want to sort of showcase today. 504 00:25:47,840 --> 00:25:49,920 It's Sunday. We're giving away 10 grand in cash. 505 00:25:49,920 --> 00:25:53,280 We're giving away an immunity pin, I feel all out of sorts. 506 00:25:58,640 --> 00:26:00,000 What's in there? 507 00:26:00,000 --> 00:26:02,560 So, that's got, like, your tom yum ingredients. 508 00:26:02,560 --> 00:26:04,800 So, galangal, lemongrass, kaffir lime... 509 00:26:04,800 --> 00:26:06,280 Yeah. ..shallot chilli, garlic. 510 00:26:06,280 --> 00:26:08,240 I'm just going to spend some time balancing my broth. 511 00:26:08,240 --> 00:26:09,680 So, I'm really going heavy on the Thai here. 512 00:26:09,680 --> 00:26:11,760 And then everything else is gonna be the Australian element. 513 00:26:11,760 --> 00:26:13,240 So, it's going to be the paperbark fish, 514 00:26:13,240 --> 00:26:16,040 and I've got a lemon myrtle oil and an aniseed myrtle oil. 515 00:26:16,040 --> 00:26:18,000 I'm really excited the way it's coming together. 516 00:26:19,000 --> 00:26:21,560 Um, it's a hazelnut dacquoise. 517 00:26:21,560 --> 00:26:23,000 Yeah. That's the toast. 518 00:26:23,000 --> 00:26:24,840 And then I've got two types of coconut. 519 00:26:24,840 --> 00:26:27,720 So, there's coconut custard and then caramelised coconut milk 520 00:26:27,720 --> 00:26:29,320 and a tempered chocolate on top. 521 00:26:29,320 --> 00:26:30,960 Flying the nyonya flag. Yes! Always. 522 00:26:30,960 --> 00:26:33,320 With French technique. I love it. Always. 523 00:26:34,520 --> 00:26:36,960 TOMMY: Today's cuisines are Vietnamese and Mexican. 524 00:26:38,360 --> 00:26:40,120 I'm making a banh xeo taco. 525 00:26:40,120 --> 00:26:43,920 Mexican flavours in this salsa rosa that I'm making right now - 526 00:26:43,920 --> 00:26:47,480 you know, just blended-up tomatoes, garlic, onion, some chillies 527 00:26:47,480 --> 00:26:49,960 roasted up with some fish sauce, 528 00:26:49,960 --> 00:26:52,080 just to give it that Vietnamese flavour still. 529 00:26:54,520 --> 00:26:55,920 I was gonna use that one. 530 00:26:55,920 --> 00:26:57,080 ANDY: No, you weren't. 531 00:27:02,160 --> 00:27:05,920 KEYMA: My dough is resting for my Caribbean-inspired bao. 532 00:27:05,920 --> 00:27:08,160 And I start searing the pork. 533 00:27:14,440 --> 00:27:16,200 I have to hurry up. I know. 534 00:27:16,200 --> 00:27:18,640 At this point, I had it in my mind 535 00:27:18,640 --> 00:27:20,800 that the pork will be already going 536 00:27:20,800 --> 00:27:24,440 and I had all this time to work with all the elements. 537 00:27:25,440 --> 00:27:27,880 But I'm just falling behind. 538 00:27:27,880 --> 00:27:30,120 I still have so much to do. 539 00:27:30,120 --> 00:27:33,440 I still need to finish the paste, 540 00:27:33,440 --> 00:27:35,320 close that pressure cooker, 541 00:27:35,320 --> 00:27:37,160 bring it to pressure, 542 00:27:37,160 --> 00:27:38,920 shred the pork, 543 00:27:38,920 --> 00:27:41,200 make the salad of the pickles. 544 00:27:41,200 --> 00:27:43,080 I have a lot to do. 545 00:27:43,080 --> 00:27:46,040 I need to move quickly if I want to get top dish today. 546 00:27:46,040 --> 00:27:48,360 Keyma, regroup. 547 00:27:48,360 --> 00:27:51,200 It doesn't matter where in the world you've chosen to go - 548 00:27:51,200 --> 00:27:52,920 you've only got 30 minutes to go. 549 00:27:52,920 --> 00:27:54,400 ANDY: Come on, guys! 550 00:28:01,400 --> 00:28:06,800 SARAH: I am making a butter-poached lobster with flavours of India. 551 00:28:08,240 --> 00:28:10,640 I've got my bouillabaisse cooking. 552 00:28:10,640 --> 00:28:14,160 A bouillabaisse is this beautiful soup. 553 00:28:14,160 --> 00:28:18,120 It's loaded with spices, seafood, tomato-based, 554 00:28:18,120 --> 00:28:21,400 to really bring flavour to this stock. 555 00:28:21,400 --> 00:28:25,760 While it's reducing, I want to reinforce those Indian flavours. 556 00:28:25,760 --> 00:28:28,520 So, I want to make a mustard-seed and curry-leaf emulsion. 557 00:28:30,120 --> 00:28:33,880 This emulsion is really important to tie this whole dish together. 558 00:28:34,880 --> 00:28:39,200 I'm mixing my curry leaves and my mustard seeds into my emulsion. 559 00:28:39,200 --> 00:28:40,520 It's just split. 560 00:28:43,160 --> 00:28:44,760 And it's split. 561 00:28:46,400 --> 00:28:47,840 SARAH: Um... 562 00:28:47,840 --> 00:28:50,040 There's so much on the line today. 563 00:28:50,040 --> 00:28:54,080 And then, on top of that, combining French and Indian cuisines 564 00:28:54,080 --> 00:28:56,560 is the direction I want to be heading in. 565 00:28:56,560 --> 00:29:00,880 So, the dish without the emulsion just won't work. 566 00:29:10,720 --> 00:29:14,880 I'm mixing in my curry leaves and my mustard seeds into my emulsion. 567 00:29:16,720 --> 00:29:19,040 It's just split. 568 00:29:19,040 --> 00:29:20,680 Um... 569 00:29:20,680 --> 00:29:22,080 And it's split. 570 00:29:23,240 --> 00:29:27,200 If I serve the dish without the emulsion, it just won't work. 571 00:29:29,040 --> 00:29:31,560 So, I have to start again. 572 00:29:31,560 --> 00:29:33,640 Eggs. Egg. Eggs. 573 00:29:33,640 --> 00:29:34,640 Eggs! 574 00:29:34,640 --> 00:29:37,120 I'm not going to let this throw me off my game. 575 00:29:37,120 --> 00:29:40,120 I need to focus and get this right. 576 00:30:00,760 --> 00:30:04,360 I'm making an apple-pie fried milk sundae. 577 00:30:05,600 --> 00:30:08,360 So, the centre for my fried milk is done and in the freezer. 578 00:30:10,800 --> 00:30:13,760 The next thing I need to move on to is my chocolate sauce. 579 00:30:15,080 --> 00:30:18,000 So, I'm infusing some Sichuan into my chocolate 580 00:30:18,000 --> 00:30:21,000 to reinforce kind of the Chinese flavours throughout. 581 00:30:21,000 --> 00:30:22,520 My focus has to be, 582 00:30:22,520 --> 00:30:26,800 "Is this enough American and is this enough Chinese to meet my brief?" 583 00:30:29,160 --> 00:30:32,000 It feels really funny to be cooking a dessert today. 584 00:30:32,000 --> 00:30:34,320 OK. I need a peeler. 585 00:30:34,320 --> 00:30:36,320 It's something that I used to do a lot when I was younger 586 00:30:36,320 --> 00:30:39,560 and I've kind of steered away from as I've gotten older. 587 00:30:40,560 --> 00:30:43,760 I want this dish to be really fun and really playful. 588 00:30:43,760 --> 00:30:46,040 You good? Yeah, yeah, yeah, yeah. 589 00:30:46,040 --> 00:30:48,000 What are you frying? Milk. 590 00:30:48,000 --> 00:30:52,000 Something that's just yummy, childlike, joyful food. 591 00:30:52,000 --> 00:30:54,360 So, I'm trying to think of ways 592 00:30:54,360 --> 00:30:57,000 to add a little bit of theatrics to this dish. 593 00:30:57,000 --> 00:30:59,760 So, what I'm going to do is have my whipped cream in the canister 594 00:30:59,760 --> 00:31:01,520 and do it in front of the judges. 595 00:31:01,520 --> 00:31:03,120 Fried milk? Is this a tester? 596 00:31:03,120 --> 00:31:04,560 Yeah. 597 00:31:04,560 --> 00:31:05,840 It's malted milk powder. 598 00:31:07,040 --> 00:31:09,040 ANDY: Oh, did you get a tester? Did you get a tester? 599 00:31:09,040 --> 00:31:11,280 I ate it whole. (LAUGHS) 600 00:31:12,360 --> 00:31:13,600 What's new? 601 00:31:13,600 --> 00:31:17,080 Now that we're all together and it's every cook for themself, 602 00:31:17,080 --> 00:31:20,800 I'm pushing myself because today is the perfect time to show 603 00:31:20,800 --> 00:31:24,040 that I can do more and that I can cook amazing food. 604 00:31:26,000 --> 00:31:28,480 MEL: You're entering the last, crucial stage of this cook. 605 00:31:28,480 --> 00:31:30,280 15 minutes! 606 00:31:30,280 --> 00:31:31,880 (JUDGES APPLAUD) 607 00:31:39,080 --> 00:31:41,080 Prawn tostadas. 608 00:31:41,080 --> 00:31:42,720 This is gonna be a good tasting, eh? 609 00:31:42,720 --> 00:31:44,800 You're gonna have fun, yeah. It's gonna be a very good tasting. 610 00:31:44,800 --> 00:31:46,200 Yeah, I reckon. 611 00:31:50,200 --> 00:31:53,360 It's time to start frying off my first prawn tostada. 612 00:31:53,360 --> 00:31:54,880 I've made a little coating. 613 00:31:54,880 --> 00:31:58,360 So, traditionally, you'd have breadcrumbs and sesame seeds, 614 00:31:58,360 --> 00:32:02,200 but I've added cumin seeds to really hammer home that Mexican flavour 615 00:32:02,200 --> 00:32:05,440 and add that nice pop of vibrancy that cumin brings. 616 00:32:05,440 --> 00:32:07,960 Prawn mixture into here. 617 00:32:07,960 --> 00:32:10,120 Do a little prawn dance. 618 00:32:10,120 --> 00:32:12,360 And then straight into oil, prawn side down, 619 00:32:12,360 --> 00:32:14,120 and let it fry till it's golden all over. 620 00:32:16,760 --> 00:32:20,120 Whenever food's fun and playful and deep-fried, 621 00:32:20,120 --> 00:32:21,360 it's always very enjoyable, right? 622 00:32:22,560 --> 00:32:24,840 I've never done a prawn toast tostada before, but... 623 00:32:24,840 --> 00:32:26,040 No. ..I like it. 624 00:32:26,040 --> 00:32:27,480 I don't imagine... 625 00:32:27,480 --> 00:32:29,520 Anyone has? ..that's happened much around the world. 626 00:32:29,520 --> 00:32:30,720 Yeah. But, yeah. Sure. 627 00:32:30,720 --> 00:32:32,040 It's nice to be a world first. 628 00:32:32,040 --> 00:32:33,840 Hopefully, it's going to be a trend 629 00:32:33,840 --> 00:32:37,480 and we'll see prawn tostadas take over Tik Tok or Instagram some day. 630 00:32:39,720 --> 00:32:42,560 MINDY: I've got Australian and Japanese. 631 00:32:42,560 --> 00:32:45,680 I've got my barramundi steaming in paperbark. 632 00:32:45,680 --> 00:32:47,680 I've got my native kombu on. 633 00:32:47,680 --> 00:32:50,360 So, what I've got in there is kombu, I've got dashi, 634 00:32:50,360 --> 00:32:53,600 I've got a little bit of white soy and a little bit of mirin - 635 00:32:53,600 --> 00:32:55,760 really a match of all those beautiful ingredients 636 00:32:55,760 --> 00:32:57,400 and, hopefully, they all come through. 637 00:32:58,880 --> 00:33:01,480 I'm really happy with the miso gelato. 638 00:33:01,480 --> 00:33:05,600 I have a miso caramel that I just want to amp up the miso flavour. 639 00:33:05,600 --> 00:33:08,040 I've done my Vegemite custard. 640 00:33:09,600 --> 00:33:12,280 Um...actually, I think I have all my components done 641 00:33:12,280 --> 00:33:14,320 and I just need to pull it all together. 642 00:33:16,120 --> 00:33:19,840 MATT: I am just finishing off my cheeseburger dumplings. 643 00:33:21,200 --> 00:33:24,720 Then I need to make my burger sauce as well. 644 00:33:24,720 --> 00:33:26,360 Do you know, out of all of them, 645 00:33:26,360 --> 00:33:28,120 Jock was looking forward to this the most? 646 00:33:28,120 --> 00:33:29,720 I know he is. Yeah. 647 00:33:35,720 --> 00:33:38,600 BILLIE: I'm making a white chocolate mousse 648 00:33:38,600 --> 00:33:42,120 with a sorbet and a white chocolate crumb, 649 00:33:42,120 --> 00:33:46,440 infusing flavours of an Indian spice blend, garam masala, 650 00:33:46,440 --> 00:33:49,440 and putting those spices all through the dessert. 651 00:33:51,160 --> 00:33:53,120 So, to make the white chocolate mousse, 652 00:33:53,120 --> 00:33:55,120 I infuse cream and white chocolate 653 00:33:55,120 --> 00:33:59,000 with some cardamom, clove, black pepper and vanilla. 654 00:33:59,000 --> 00:34:03,000 I want the mousse to set in the bowl 655 00:34:03,000 --> 00:34:05,560 so that it's scoopable, not too heavy 656 00:34:05,560 --> 00:34:08,320 and has a nice, light texture. 657 00:34:11,560 --> 00:34:12,640 Hi, Mel. 658 00:34:12,640 --> 00:34:15,040 Hey. How is it all coming together? 659 00:34:15,040 --> 00:34:17,400 I basically did, like, a French-style... 660 00:34:17,400 --> 00:34:19,040 Yeah. Yeah. ..white chocolate mousse. 661 00:34:19,040 --> 00:34:22,560 And then the flavours and spices in garam masala. 662 00:34:22,560 --> 00:34:26,000 Yeah, you're kind of exploding out the flavours in the garam masala 663 00:34:26,000 --> 00:34:29,200 and then kind of adding them in a different way. Yeah. 664 00:34:29,200 --> 00:34:31,320 I like it. I think you're leaning into your strengths 665 00:34:31,320 --> 00:34:33,160 with really strong French technique. Yeah. 666 00:34:33,160 --> 00:34:35,000 You're really showing how 667 00:34:35,000 --> 00:34:37,640 you can interpret the flavours of Indian cuisine 668 00:34:37,640 --> 00:34:40,200 in a way that still feels like you. Yeah. Yeah. 669 00:34:40,200 --> 00:34:42,600 I think it's a really smart way to go with it. 670 00:34:43,720 --> 00:34:47,280 Mel seems pretty happy with my idea for the dish. 671 00:34:47,280 --> 00:34:52,880 I'd love the judges to taste the flavours of India in a French dish, 672 00:34:52,880 --> 00:34:57,920 and hopefully, I have a chance at winning that immunity pin. 673 00:34:57,920 --> 00:35:00,520 I think a pin used is a pin used wisely, 674 00:35:00,520 --> 00:35:03,840 so I just want another one so I can use it again. 675 00:35:07,520 --> 00:35:11,240 ALDO: I got my risotto cooking away with the beautiful stock that I made. 676 00:35:11,240 --> 00:35:13,520 And now for me, there is not much more to do. 677 00:35:15,440 --> 00:35:17,760 Oh, no, actually, the mushroom. I need to cook the mushroom. 678 00:35:17,760 --> 00:35:21,360 Corro! Corro! Corro! Corro! Corro! You got me on the run! 679 00:35:25,160 --> 00:35:26,320 JOCK: Alright, Aldo. 680 00:35:27,640 --> 00:35:29,160 I'm good. I'm very good, actually. 681 00:35:29,160 --> 00:35:30,920 Japanese/Italian. Risotto, obviously. 682 00:35:30,920 --> 00:35:32,760 Are you gonna be perfect? 683 00:35:32,760 --> 00:35:34,120 'Course you are. 684 00:35:34,120 --> 00:35:36,520 Has to be perfect, otherwise I wouldn't serve it. 685 00:35:36,520 --> 00:35:39,200 Tell me the exact texture you want it to be. 686 00:35:39,200 --> 00:35:40,760 Has to be nice and creamy. Yep. 687 00:35:40,760 --> 00:35:43,920 It has to be very glossy. Beautiful. I'm all about it. 688 00:35:43,920 --> 00:35:46,440 (SIGHS AND CHUCKLES) Good luck, mate. 689 00:35:46,440 --> 00:35:49,200 Jock is not gonna have a dry risotto. 690 00:35:49,200 --> 00:35:51,800 He's not gonna have a slop on the plate. 691 00:35:51,800 --> 00:35:53,440 When you bite into the rice, 692 00:35:53,440 --> 00:35:57,280 you're just gonna have the memory of drinking out of a ramen bowl. 693 00:36:03,280 --> 00:36:06,800 JULIE: I think of all the cuisines in all the world, 694 00:36:06,800 --> 00:36:09,080 I don't know if anyone would ever have put 695 00:36:09,080 --> 00:36:11,840 Indian biriyani with Lebanese hummus. 696 00:36:11,840 --> 00:36:16,840 So, I'm standing, looking at this plate like it's a blank canvas... 697 00:36:18,440 --> 00:36:21,520 ..and just waiting for inspiration to hit... 698 00:36:21,520 --> 00:36:24,640 ..of how to make this dish look pretty. 699 00:36:26,840 --> 00:36:29,880 I don't want it to feel like I'd served two dishes 700 00:36:29,880 --> 00:36:32,280 but just jammed them together. 701 00:36:32,280 --> 00:36:34,400 But over all the years that I've been cooking, 702 00:36:34,400 --> 00:36:37,680 finesse is not something I have developed. 703 00:36:37,680 --> 00:36:40,440 I never know how to make food look nice. (CHUCKLES) 704 00:36:40,440 --> 00:36:43,080 Let's face it, my family normally eats it out of the pan 705 00:36:43,080 --> 00:36:44,800 before I even get to make it look nice. 706 00:36:44,800 --> 00:36:47,960 So, I'm not well-practised at it. (LAUGHS) 707 00:36:53,400 --> 00:36:54,520 Oh, the hell with it, 708 00:36:54,520 --> 00:36:57,320 I'll just make it look like a beautiful shared plate of food. 709 00:37:06,920 --> 00:37:10,520 Our trip around the world starts in 10 minutes! 710 00:37:10,520 --> 00:37:12,480 C'mon! ANDY: C'mon, guys! 711 00:37:12,480 --> 00:37:14,240 (JUDGES APPLAUSE) 10 minutes! 712 00:37:24,040 --> 00:37:28,560 10 minutes to go, the pressure cooker is with the pork still going 713 00:37:28,560 --> 00:37:30,400 and the baos are not cooked. 714 00:37:30,400 --> 00:37:33,280 I have to put the baos straight into the steamer. 715 00:37:33,280 --> 00:37:35,840 They take 10 to 12 minutes. 716 00:37:38,040 --> 00:37:41,000 (INHALES) I'm crossing my fingers I finish this on time. 717 00:37:41,000 --> 00:37:43,800 And I haven't released the pressure of that pressure cooker, 718 00:37:43,800 --> 00:37:47,040 so...I'm gonna do that now and see how's that cooked. 719 00:37:47,040 --> 00:37:49,520 I don't... I have no idea. 720 00:37:53,400 --> 00:37:56,320 I really wanted to pull out this cook. 721 00:37:56,320 --> 00:37:58,560 I really... I want it so bad. 722 00:37:58,560 --> 00:37:59,920 (EXHALES) 723 00:37:59,920 --> 00:38:04,160 But time is just... slipping away from my hands. 724 00:38:04,160 --> 00:38:06,000 I don't know where the time went. 725 00:38:30,000 --> 00:38:32,560 MICHAEL: My prawn toastadas are exactly how I wanted them to come out. 726 00:38:32,560 --> 00:38:34,640 Which is pretty good seeing I've never cooked them before. 727 00:38:34,640 --> 00:38:36,000 It's now up to the judges 728 00:38:36,000 --> 00:38:37,760 and hopefully, they like them as much as I do. 729 00:38:37,760 --> 00:38:41,040 At stake, we have 10 grand but more importantly for me, an immunity pin. 730 00:38:41,040 --> 00:38:43,520 That's something that I would like to have again. 731 00:38:43,520 --> 00:38:45,680 It's a fun dish, I think. Which is what I was going for. 732 00:38:45,680 --> 00:38:47,560 So, yeah, pretty happy. 733 00:38:49,880 --> 00:38:53,160 SARAH: I am feeling so relieved. 734 00:38:53,160 --> 00:38:57,040 My second mustard seed and curry leaf emulsion has worked 735 00:38:57,040 --> 00:38:59,800 and now I need to get this dish done. 736 00:38:59,800 --> 00:39:06,040 I'm tasting and my bouillabaisse has got so much flavour in there. 737 00:39:06,040 --> 00:39:07,800 I'm also finishing it with butter 738 00:39:07,800 --> 00:39:11,200 so it has a really luxurious silky finish. 739 00:39:12,200 --> 00:39:15,200 I have finished cooking my lobster. 740 00:39:15,200 --> 00:39:17,920 I'm also serving it with Indian pickle cucumber. 741 00:39:17,920 --> 00:39:20,120 What have you done to the cucumber?! 742 00:39:21,680 --> 00:39:23,480 I just need to put it on the plate. 743 00:39:25,200 --> 00:39:26,480 How are you going? 744 00:39:26,480 --> 00:39:28,680 Everyone's gonna bring their A-game today, that's for sure. 745 00:39:30,200 --> 00:39:33,280 I want this to be plated really carefully. 746 00:39:33,280 --> 00:39:36,480 It has to look delicate and beautiful. 747 00:39:36,480 --> 00:39:41,200 I'm happy with my dish but I'm so nervous because this is my style. 748 00:39:41,200 --> 00:39:45,960 This is what I love cooking but I've never built up the courage to do it 749 00:39:45,960 --> 00:39:47,560 until today. 750 00:39:47,560 --> 00:39:51,920 So...it would mean a lot to me if the judges like it. 751 00:39:53,400 --> 00:39:55,080 I don't mean to freak you all out 752 00:39:55,080 --> 00:39:59,760 but whatever's going on your bench could be worth $10,000! 753 00:39:59,760 --> 00:40:01,280 Five minutes to go! (MEL WHOOPS) 754 00:40:01,280 --> 00:40:03,560 (JUDGES APPLAUD) 755 00:40:06,320 --> 00:40:08,240 HARRY: Let's bring this dish together. 756 00:40:08,240 --> 00:40:11,120 I'm putting my apples at the bottom of my plate. 757 00:40:11,120 --> 00:40:12,600 I've got my fried milk balls 758 00:40:12,600 --> 00:40:15,760 that have been rolled in the sugar and spices. 759 00:40:16,800 --> 00:40:19,440 There's a little bit of theatrics to this dish as well. 760 00:40:19,440 --> 00:40:22,240 I just wanna make it fun and, you know... 761 00:40:22,240 --> 00:40:26,360 ..what can you imagine better as a kid than getting a bowl of fried food 762 00:40:26,360 --> 00:40:28,680 and then somebody with a huge whipped cream cannister, 763 00:40:28,680 --> 00:40:31,960 just, like, piling it on, drowning it in chocolate sauce. 764 00:40:31,960 --> 00:40:34,120 Like, what a dream. 765 00:40:36,920 --> 00:40:39,440 BILLIE: I'm really happy with the flavours of this dish 766 00:40:39,440 --> 00:40:42,000 and I feel like it is balanced. 767 00:40:42,000 --> 00:40:46,240 To finish off my dessert, I'm frying off some more curry leaves. 768 00:40:46,240 --> 00:40:48,080 I'm making those into a bit of a crumble. 769 00:40:48,080 --> 00:40:49,840 And they'll just be a little garnish 770 00:40:49,840 --> 00:40:53,640 to reinforce the Indian part of this French dish. 771 00:40:53,640 --> 00:40:58,480 10 grand at the end of this challenge would be amazing, 772 00:40:58,480 --> 00:41:01,520 but that immunity pin is the ticket 773 00:41:01,520 --> 00:41:04,200 to the next step in this competition. 774 00:41:04,200 --> 00:41:05,480 I want the pin. 775 00:41:07,720 --> 00:41:11,600 ALDO: I'm feeling happy with what I produced today. 776 00:41:11,600 --> 00:41:12,720 Bewdy. 777 00:41:12,720 --> 00:41:16,720 I think that I give justice to the Japanese flavour 778 00:41:16,720 --> 00:41:20,520 and if I don't, please forgive me, people. 779 00:41:20,520 --> 00:41:23,160 There is my heart in this dish as well 780 00:41:23,160 --> 00:41:26,760 so I feel like that I got a chance to win this today. 781 00:41:26,760 --> 00:41:29,600 I would really like that cheque of 10 grand to go back home 782 00:41:29,600 --> 00:41:31,840 so I hope that I've done enough. 783 00:41:31,840 --> 00:41:34,320 You should be getting your dishes on the plate, 784 00:41:34,320 --> 00:41:35,800 you've only got one minute to go. 785 00:41:35,800 --> 00:41:37,240 C'mon! ANDY: Let's go! C'mon! 786 00:41:45,280 --> 00:41:46,920 KEYMA: 60 seconds to go. 787 00:41:46,920 --> 00:41:49,000 No resting baos. 788 00:41:49,000 --> 00:41:51,720 I'm so sorry. (CHUCKLES) Just take them out. 789 00:41:51,720 --> 00:41:53,560 This is so hot. 790 00:41:53,560 --> 00:41:56,000 Oh, my God, this is so bad! 791 00:41:57,640 --> 00:42:00,000 I start tasting the pork. 792 00:42:00,000 --> 00:42:02,240 And it tastes great. 793 00:42:02,240 --> 00:42:04,760 I'm so happy with all the flavours. 794 00:42:04,760 --> 00:42:07,360 But...I'm worried about the bao. 795 00:42:08,880 --> 00:42:11,240 Here we go! 10! 796 00:42:11,240 --> 00:42:14,160 ALL: 9, 8, 7, 797 00:42:14,160 --> 00:42:16,880 6, 5, 4, 798 00:42:16,880 --> 00:42:19,880 3, 2, 1! 799 00:42:19,880 --> 00:42:21,680 That's it! You're done! 800 00:42:23,680 --> 00:42:25,480 Well done, everyone. 801 00:42:27,600 --> 00:42:29,040 Great job. 802 00:42:29,040 --> 00:42:31,680 I think it's a really, really yummy dish. 803 00:42:31,680 --> 00:42:34,880 Why not? You know? Why couldn't I win with this? 804 00:42:34,880 --> 00:42:38,280 I feel like a lot of people have done some really incredible savoury dishes, 805 00:42:38,280 --> 00:42:41,600 which is really intimidating 'cause I always do savoury, 806 00:42:41,600 --> 00:42:46,920 but a banging, fun, yummy dessert could do it. 807 00:42:46,920 --> 00:42:49,000 I've never thought of combining... (CHUCKLES) 808 00:42:49,000 --> 00:42:52,560 ..Indian and Lebanese food before but it's amazing to me 809 00:42:52,560 --> 00:42:55,720 how many of the flavours are common to the two cuisines. 810 00:42:55,720 --> 00:42:58,120 There's cumin and coriander, there's fresh mint. 811 00:42:58,120 --> 00:43:01,960 There's obviously onion, um, and garlic and lemon, 812 00:43:01,960 --> 00:43:05,600 so hopefully, they've made a really cohesive dish. 813 00:43:08,520 --> 00:43:11,320 At the start of the day, we combined the teams 814 00:43:11,320 --> 00:43:14,920 and then we asked you guys to combine two cuisines 815 00:43:14,920 --> 00:43:21,040 to create a dish that is gonna win you 10 grand plus an immunity pin. 816 00:43:21,040 --> 00:43:22,600 That's worth playing for 817 00:43:22,600 --> 00:43:24,960 and I got a feeling we're in for a pretty good tasting. 818 00:43:24,960 --> 00:43:28,600 The first dish we'd like to taste belongs to... 819 00:43:28,600 --> 00:43:30,400 ..Aldo. (APPLAUSE) 820 00:43:32,120 --> 00:43:35,880 ALDO: I had a great day and I combined two beautiful cuisines. 821 00:43:35,880 --> 00:43:38,720 So I really hope that the judges are gonna love it. 822 00:43:40,200 --> 00:43:41,840 (HUMS FANFARE) 823 00:43:44,640 --> 00:43:46,160 Righto, Aldo, couple of questions. 824 00:43:46,160 --> 00:43:49,280 Your two cuisines were? Italian and Japanese. 825 00:43:49,280 --> 00:43:51,160 Nice one. And you made...? 826 00:43:51,160 --> 00:43:53,080 Shiitake mushroom risotto. 827 00:43:53,080 --> 00:43:56,720 I wanna just give justice to the Italian side with the risotto 828 00:43:56,720 --> 00:43:58,640 and to the Japanese as well. Cool. 829 00:44:14,960 --> 00:44:18,520 You've really been able to produce flavours that fit the brief. 830 00:44:18,520 --> 00:44:22,040 You're torn between both cuisines, which is nice. 831 00:44:22,040 --> 00:44:24,080 And I think it's the buttery richness 832 00:44:24,080 --> 00:44:27,000 vs the umami and the dashi in there as well. 833 00:44:27,000 --> 00:44:29,240 So, you're gonna be in the mix for sure 834 00:44:29,240 --> 00:44:30,480 and I'm really happy for you today 835 00:44:30,480 --> 00:44:32,200 'cause I know it would have been a challenge. 836 00:44:32,200 --> 00:44:34,240 I can't fault you, mate, it's a classic, 837 00:44:34,240 --> 00:44:37,840 well-cooked style of risotto with a nice bite in the rice. 838 00:44:37,840 --> 00:44:39,800 The texture's beautiful. 839 00:44:39,800 --> 00:44:41,640 Mate, it's delicious. Well done. 840 00:44:41,640 --> 00:44:42,960 Thank you. 841 00:44:42,960 --> 00:44:45,880 Shiitake, shiso miso, oh, my. 842 00:44:45,880 --> 00:44:49,680 You really met the brief in terms of blending these two countries 843 00:44:49,680 --> 00:44:52,520 in a way that you can see and you can taste in the difference. 844 00:44:52,520 --> 00:44:55,400 You've used what you know, you've taken what inspires you 845 00:44:55,400 --> 00:44:58,160 and you've created a successful dish. 846 00:44:58,160 --> 00:45:00,600 ALL: Thanks, Aldo. (APPLAUSE) 847 00:45:03,000 --> 00:45:06,320 Let's...taste Julie's dish. (APPLAUSE) 848 00:45:08,480 --> 00:45:12,560 JULIE: I kind of went a little bit outside what's comfortable and what's obvious 849 00:45:12,560 --> 00:45:14,520 to choose Indian and Lebanese today. 850 00:45:15,640 --> 00:45:17,320 And I think it works together... 851 00:45:19,280 --> 00:45:21,840 ..but that doesn't mean the judges will. 852 00:45:31,680 --> 00:45:33,520 Indian and Lebanese. 853 00:45:33,520 --> 00:45:36,400 Righto. And what did you do to fuse those together? 854 00:45:36,400 --> 00:45:40,440 It's an eggplant biryani with hummus and crispy onions... 855 00:45:41,800 --> 00:45:43,040 ..and things. 856 00:45:43,040 --> 00:45:46,000 When we came around your bench, you said you'd never even thought 857 00:45:46,000 --> 00:45:48,000 about putting these two things together before. 858 00:45:48,000 --> 00:45:50,120 No. Was it just 'cause you had to? 859 00:45:50,120 --> 00:45:52,120 Pretty much, yeah. Yeah? 860 00:45:52,120 --> 00:45:54,240 Healthy portion. (LAUGHS) 861 00:45:54,240 --> 00:45:56,440 It's a family dinner. (CHUCKLES) 862 00:45:59,080 --> 00:46:00,680 JOCK: Julie. 863 00:46:00,680 --> 00:46:02,600 Uh, biryani... 864 00:46:05,920 --> 00:46:07,320 Brilliant. 865 00:46:07,320 --> 00:46:10,600 Great depth of flavour. Rice is cooked beautifully. 866 00:46:10,600 --> 00:46:12,360 It's so more-ish. 867 00:46:12,360 --> 00:46:13,720 Hummus is beautiful. 868 00:46:13,720 --> 00:46:17,040 A generous amount of crispy fried onions on top. 869 00:46:17,040 --> 00:46:20,000 And the pickles and the yoghurt, obviously, on the side 870 00:46:20,000 --> 00:46:21,200 are fantastic. 871 00:46:21,200 --> 00:46:23,040 Tomatoes and fresh parsley 872 00:46:23,040 --> 00:46:25,760 adding that sort of Lebanese... that freshness. 873 00:46:25,760 --> 00:46:28,040 It is wholesomely delicious. 874 00:46:28,040 --> 00:46:30,560 Great dish. Well done. Thank you. 875 00:46:30,560 --> 00:46:34,960 I think it was a really smart choice to pick these two cuisines, 876 00:46:34,960 --> 00:46:37,880 because they do coalesce beautifully. 877 00:46:37,880 --> 00:46:41,480 What I love about both Indian and Middle Eastern cuisines 878 00:46:41,480 --> 00:46:46,440 is such a heart-warming sense of generosity, love, 879 00:46:46,440 --> 00:46:48,560 and just a depth of feeling. 880 00:46:48,560 --> 00:46:50,600 And you really feel that throughout the dish, 881 00:46:50,600 --> 00:46:52,280 and that's what makes it such a success. 882 00:46:52,280 --> 00:46:53,280 Well done. 883 00:46:53,280 --> 00:46:55,040 Well done, Julie. No worries. Thank you so much. 884 00:46:55,040 --> 00:46:56,360 Thank you. 885 00:46:56,360 --> 00:46:59,960 I am so stoked with the feedback from the judges. 886 00:46:59,960 --> 00:47:01,440 I feel like I've pulled it off 887 00:47:01,440 --> 00:47:03,760 and I may be in with a chance. 888 00:47:05,880 --> 00:47:08,280 The next dish we want to taste is Mindy's. 889 00:47:08,280 --> 00:47:09,800 MINDY: Alright! 890 00:47:09,800 --> 00:47:10,840 Australian... Yep. 891 00:47:10,840 --> 00:47:12,000 ..and Japanese. 892 00:47:12,000 --> 00:47:14,480 I did a paperbark-smoked barramundi 893 00:47:14,480 --> 00:47:17,920 with a kombu dashi broth and native succulents. 894 00:47:17,920 --> 00:47:20,640 The broth - you can tell that you've done that so many times, 895 00:47:20,640 --> 00:47:23,080 'cause it is the perfect perfume, 896 00:47:23,080 --> 00:47:24,960 like, right at the death of that broth. 897 00:47:24,960 --> 00:47:27,360 It's really, really well done. 898 00:47:27,360 --> 00:47:28,960 Please enjoy. 899 00:47:28,960 --> 00:47:30,680 Tommy. Vietnamese and Mexican. 900 00:47:30,680 --> 00:47:32,080 And I made banh xeo tacos. 901 00:47:32,080 --> 00:47:35,960 Concept - bang on. Like, bang on. 902 00:47:35,960 --> 00:47:39,520 This salsa roja, it is reeking of Mexico. 903 00:47:39,520 --> 00:47:41,160 I know you've got fish sauce in there, 904 00:47:41,160 --> 00:47:44,360 but it's like this play on it and it works really well. 905 00:47:44,360 --> 00:47:46,080 Next up, it's Daniel. 906 00:47:46,080 --> 00:47:48,360 DANIEL: Well, I made what I want to call the Mindil Sunset - 907 00:47:48,360 --> 00:47:49,840 tom yum inspired broth, 908 00:47:49,840 --> 00:47:51,960 a paperbark barramundi, 909 00:47:51,960 --> 00:47:53,720 aniseed myrtle chilli oil. 910 00:47:53,720 --> 00:47:56,280 What you have shown us is fantastic. 911 00:47:56,280 --> 00:47:57,720 The broth is delicious. 912 00:47:59,600 --> 00:48:01,760 Billie! Let's go. 913 00:48:01,760 --> 00:48:03,240 ALDO: Go, Billie! 914 00:48:04,840 --> 00:48:06,800 Billie, what two cuisines did you have? 915 00:48:06,800 --> 00:48:09,360 I had France and India. 916 00:48:09,360 --> 00:48:10,560 And what did you make? 917 00:48:10,560 --> 00:48:14,920 I did a French-style dessert with flavours of garam masala - 918 00:48:14,920 --> 00:48:16,720 so, a white chocolate mousse 919 00:48:16,720 --> 00:48:20,120 with cardamom, clove, spice, cumin, cinnamon, 920 00:48:20,120 --> 00:48:23,840 and then a mango and coriander sorbet. 921 00:48:29,280 --> 00:48:32,720 It is a spice riot, in such a good way. 922 00:48:32,720 --> 00:48:35,240 Beautiful cardamom flavour. I mean, white chocolate. 923 00:48:35,240 --> 00:48:37,280 It is fantastic. 924 00:48:37,280 --> 00:48:39,440 I love it. I love all the flavours that are going on. 925 00:48:39,440 --> 00:48:40,960 What about the curry leaves? 926 00:48:40,960 --> 00:48:43,880 The sugar-coated game changers, as we call them? 927 00:48:43,880 --> 00:48:47,720 To really think about garam masala in a reverse-engineered kind of way 928 00:48:47,720 --> 00:48:50,240 and then infuse it into all of the elements, 929 00:48:50,240 --> 00:48:53,040 it comes together so beautifully and so harmonically. 930 00:48:53,040 --> 00:48:54,440 This is exciting cooking. 931 00:48:54,440 --> 00:48:55,920 You can see just by the body language 932 00:48:55,920 --> 00:48:57,760 that we're sort of fighting over the last bites of it. 933 00:48:57,760 --> 00:48:59,160 Thanks, Mel. It's a great dish. 934 00:48:59,160 --> 00:49:00,800 Well done, Billie. Thank you. 935 00:49:02,520 --> 00:49:04,080 I'm going to keep eating it, 'cause its good. 936 00:49:04,080 --> 00:49:05,760 I was gonna do the same! 937 00:49:08,800 --> 00:49:09,840 Harry! 938 00:49:10,960 --> 00:49:12,360 Come on! 939 00:49:12,360 --> 00:49:15,200 HARRY: Today, I've done a dessert, which I wouldn't usually do, 940 00:49:15,200 --> 00:49:16,480 but I think it's great, 941 00:49:16,480 --> 00:49:19,320 and I feel like it could win me a pin and the money. 942 00:49:19,320 --> 00:49:21,360 But competition is so fierce - 943 00:49:21,360 --> 00:49:24,800 the dishes that have come up so far are really impressive. 944 00:49:24,800 --> 00:49:26,680 Hello. Hello. 945 00:49:26,680 --> 00:49:28,520 Please sauce and foam. 946 00:49:28,520 --> 00:49:29,720 Sauce and foam. 947 00:49:31,920 --> 00:49:33,480 Shake it! 948 00:49:33,480 --> 00:49:34,920 More! Harder! 949 00:49:39,040 --> 00:49:41,160 (JUDGES LAUGH) Whoa! Oh, no! 950 00:49:42,840 --> 00:49:46,720 Oh! It was all going so well! 951 00:49:46,720 --> 00:49:47,960 (LAUGHTER) 952 00:49:47,960 --> 00:49:49,240 Brilliant. 953 00:49:49,240 --> 00:49:51,480 This has just, like, gone from being, like... 954 00:49:51,480 --> 00:49:53,360 ..could've looked kind of decadent 955 00:49:53,360 --> 00:49:54,720 to now just being like... 956 00:49:56,040 --> 00:49:57,040 ..a mess! 957 00:50:02,000 --> 00:50:04,320 My dish is American and Chinese, 958 00:50:04,320 --> 00:50:07,960 and I made an apple pie fried milk sundae. 959 00:50:07,960 --> 00:50:09,600 What's in the chocolate sauce? 960 00:50:09,600 --> 00:50:11,440 Sichuan. Oh, right. 961 00:50:19,000 --> 00:50:20,920 There's a lot going on. 962 00:50:28,080 --> 00:50:29,520 Am I clean? 963 00:50:29,520 --> 00:50:30,760 Yeah, you're good. 964 00:50:30,760 --> 00:50:34,080 Harry, the main event, which is the fried milk, 965 00:50:34,080 --> 00:50:38,560 I like the texture - it's more of a gooey one than a super firm one. 966 00:50:38,560 --> 00:50:39,880 Very playful. 967 00:50:39,880 --> 00:50:43,200 It kind of ties in with the weird whippy cream. 968 00:50:43,200 --> 00:50:47,760 And, you know, I get the American apple tart thing as well. 969 00:50:47,760 --> 00:50:49,320 I think you've hit the brief. 970 00:50:49,320 --> 00:50:54,080 It has that decadent 'let's throw it together' kind of vibe, 971 00:50:54,080 --> 00:50:56,680 and I really like it, because it is overindulgent. 972 00:50:56,680 --> 00:50:59,720 It is...it's crunchy, it's fatty, it's rich. 973 00:50:59,720 --> 00:51:01,200 It's got a lot of spice. 974 00:51:01,200 --> 00:51:03,800 It was delicious. It was fun. It was a little bit silly. 975 00:51:03,800 --> 00:51:06,680 And it shows your personality through and through. 976 00:51:06,680 --> 00:51:08,720 Thank you. Well done, Harry. 977 00:51:08,720 --> 00:51:10,320 (LAUGHS) 978 00:51:10,320 --> 00:51:11,960 I'm stoked with that feedback 979 00:51:11,960 --> 00:51:14,080 and I really hope that I'm in with a chance. 980 00:51:15,560 --> 00:51:18,360 Next up, we'd like to taste a dish from Keyma. 981 00:51:20,040 --> 00:51:22,880 KEYMA: Today, all the dishes look amazing. 982 00:51:24,040 --> 00:51:26,520 I'm confident with the flavour in this dish. 983 00:51:28,040 --> 00:51:29,720 But the bao worries me. 984 00:51:42,800 --> 00:51:46,360 Could you be Australia's next MasterChef? 985 00:51:46,360 --> 00:51:49,400 Applications for next season are now open. 986 00:51:49,400 --> 00:51:50,800 Go on! Get on it! 987 00:51:54,000 --> 00:51:57,680 Righto, Keyma, you launched yourself at the Caribbean tag. 988 00:51:57,680 --> 00:52:00,000 And what'd you put it with? Chinese. 989 00:52:00,000 --> 00:52:01,400 Chinese? Lovely. 990 00:52:01,400 --> 00:52:02,520 And what did you make? 991 00:52:02,520 --> 00:52:06,120 Some Caribbean-inspired bao. 992 00:52:06,120 --> 00:52:11,280 So, inside the bao, you have some pork shoulder with jerk seasoning. 993 00:52:11,280 --> 00:52:13,320 You were under the pump, weren't you, this cook? 994 00:52:13,320 --> 00:52:14,520 Yeah, yeah. 995 00:52:14,520 --> 00:52:18,640 I embarked myself in a huge task today, 996 00:52:18,640 --> 00:52:24,640 believing that I could make pulled pork and baos at the same time... 997 00:52:24,640 --> 00:52:26,800 All in 75 minutes. (LAUGHS) ..in 75 minutes. 998 00:52:26,800 --> 00:52:29,760 I was really ambitious to do that today. 999 00:52:29,760 --> 00:52:32,920 Keyma, I love that you keep pushing the boat out 1000 00:52:32,920 --> 00:52:35,200 and you're really challenging yourself 1001 00:52:35,200 --> 00:52:38,000 to take on more skills and show what you can do. 1002 00:52:38,000 --> 00:52:41,080 The pieces of pork that I had were a lovely flavour. 1003 00:52:41,080 --> 00:52:45,480 And what I love about this sauce is it's so rich with allspice and clove 1004 00:52:45,480 --> 00:52:49,120 and all of those beautiful flavours that celebrate the Caribbean. 1005 00:52:49,120 --> 00:52:52,400 Love the pickles, love the flavour. 1006 00:52:52,400 --> 00:52:55,640 Your let-down is the...is the bao. 1007 00:52:56,640 --> 00:52:58,480 The bao themselves are very, very tight. 1008 00:52:58,480 --> 00:53:00,680 They're not light and fluffy. 1009 00:53:00,680 --> 00:53:04,240 That part of it's a flat-out fail, unfortunately. 1010 00:53:06,760 --> 00:53:08,000 Keep smiling, because I think 1011 00:53:08,000 --> 00:53:10,160 there's a lot to smile about in the dish. 1012 00:53:10,160 --> 00:53:13,280 It's one element that hasn't gone to plan out of... 1013 00:53:13,280 --> 00:53:15,000 ..a lot. 1014 00:53:15,000 --> 00:53:17,840 You just bit off so much today in 75 minutes. 1015 00:53:17,840 --> 00:53:20,200 And you should have, because you... 1016 00:53:20,200 --> 00:53:22,400 ..you want to win this, and you want to win the 10 grand. 1017 00:53:22,400 --> 00:53:25,640 So if there's any time to push the boat out, it's today. 1018 00:53:25,640 --> 00:53:28,040 Unfortunately, one of your elements hasn't worked, 1019 00:53:28,040 --> 00:53:30,760 but I would still call this cook a success for you. 1020 00:53:30,760 --> 00:53:32,720 You're moving forward, which is good to see. 1021 00:53:32,720 --> 00:53:34,120 Thank you, guys. 1022 00:53:35,280 --> 00:53:38,800 I really thought they were going to stitch me for the baos, 1023 00:53:38,800 --> 00:53:45,120 but I feel they're seeing the progression, and me taking risk. 1024 00:53:45,120 --> 00:53:47,880 Now it's everyone by themself 1025 00:53:47,880 --> 00:53:52,560 and I definitely want to go far in this competition. 1026 00:53:52,560 --> 00:53:57,560 So it just gives me an extra boost to continue with my cooking. 1027 00:53:57,560 --> 00:54:00,200 From all the way down the back, it's Matt! 1028 00:54:01,960 --> 00:54:04,440 MATT: I have fused American and Chinese, 1029 00:54:04,440 --> 00:54:06,200 and I've made cheeseburger wontons. 1030 00:54:06,200 --> 00:54:08,160 I'm a big fan of the flavours that are going on, 1031 00:54:08,160 --> 00:54:12,040 both in the special sauce and inside the wontons themselves. 1032 00:54:12,040 --> 00:54:15,360 But nothing about that pastry says 'wonton' to me, 1033 00:54:15,360 --> 00:54:16,960 particularly texture. 1034 00:54:16,960 --> 00:54:19,480 Alvin! Alvin. 1035 00:54:19,480 --> 00:54:20,920 ALVIN: Malaysia and France. 1036 00:54:20,920 --> 00:54:23,760 and it's a kaya on toast. 1037 00:54:23,760 --> 00:54:25,320 Alvin, I dig the flavours. 1038 00:54:25,320 --> 00:54:28,080 It's just lacking a little bit of finesse with the textures. 1039 00:54:28,080 --> 00:54:30,240 I think if those textures were fixed 1040 00:54:30,240 --> 00:54:33,200 it would have been a pretty top chance of being up the top. 1041 00:54:33,200 --> 00:54:36,080 Next up, it's Steph! (APPLAUSE) 1042 00:54:36,080 --> 00:54:38,160 STEPH: Australian and Japanese. 1043 00:54:38,160 --> 00:54:41,840 I've made miso and Vegemite - so, misomite. 1044 00:54:41,840 --> 00:54:47,000 I feel like you needed to be 25% to 30% less on the Vegemite. 1045 00:54:47,000 --> 00:54:48,320 But it's super interesting. 1046 00:54:48,320 --> 00:54:50,720 That's the kind of dish that you develop in a restaurant. 1047 00:54:50,720 --> 00:54:53,360 But this version - just not quite there. 1048 00:54:53,360 --> 00:54:54,760 OK. Thanks, Steph. 1049 00:54:54,760 --> 00:54:56,800 No worries. 1050 00:54:56,800 --> 00:54:58,840 We would like to see your dish, Michael. 1051 00:55:00,280 --> 00:55:01,640 ALDO: Go, Michael! 1052 00:55:01,640 --> 00:55:04,200 MICHAEL: Now that there's no Fans and no Favourites, 1053 00:55:04,200 --> 00:55:06,480 it's everyone for themselves, the competition's going to gear up. 1054 00:55:06,480 --> 00:55:09,120 So, my prawn toastadas are bit of a risk. 1055 00:55:09,120 --> 00:55:11,400 Whether it's fancy enough... 1056 00:55:11,400 --> 00:55:13,200 I just have to cross my fingers and hope. 1057 00:55:16,120 --> 00:55:17,600 He's got beers and everything! 1058 00:55:17,600 --> 00:55:19,240 Beers and everything. 1059 00:55:19,240 --> 00:55:21,120 Wow. 1060 00:55:21,120 --> 00:55:23,280 Michael, your two countries were? 1061 00:55:23,280 --> 00:55:25,280 Chinese and Mexican. Chinese and Mexican. 1062 00:55:25,280 --> 00:55:28,760 And what have you made us? I've made you prawn toastadas. 1063 00:55:28,760 --> 00:55:31,760 Prawn toastadas! So, prawn toast tostadas. 1064 00:55:31,760 --> 00:55:33,200 Mate, you look pretty happy with it. 1065 00:55:33,200 --> 00:55:34,800 I had a lot of fun, you know? 1066 00:55:34,800 --> 00:55:36,680 I don't often cook snacky beer food for you guys, 1067 00:55:36,680 --> 00:55:38,080 and I quite like eating it and cooking it, 1068 00:55:38,080 --> 00:55:39,560 so I thought I'd do something different. 1069 00:55:39,560 --> 00:55:41,280 I remember giving Hayden heaps of grief on my season 1070 00:55:41,280 --> 00:55:42,680 for taking up beers with one of his dishes, 1071 00:55:42,680 --> 00:55:43,960 so I'm eating my words now, 1072 00:55:43,960 --> 00:55:45,800 but it's kind of the beer food that I like. 1073 00:55:45,800 --> 00:55:47,320 Looks good, huh? 1074 00:55:54,720 --> 00:55:57,720 ANDY: Michael...that's bloody tasty. 1075 00:55:57,720 --> 00:56:00,280 I think it's a great concept, too. 1076 00:56:00,280 --> 00:56:02,840 I think you've executed it, in my opinion, really well, 1077 00:56:02,840 --> 00:56:04,200 so I dig it hard. 1078 00:56:04,200 --> 00:56:09,040 What I love about a great piece of prawn toast is that crunch. 1079 00:56:09,040 --> 00:56:12,120 And not only have you done that just with the beautiful fry on it, 1080 00:56:12,120 --> 00:56:15,720 but with the extra consideration of the crispiness on top. 1081 00:56:15,720 --> 00:56:19,960 All of the pairings bring that Mexican kind of vibe, 1082 00:56:19,960 --> 00:56:23,160 but you've managed to balance both cuisines really well 1083 00:56:23,160 --> 00:56:26,680 in a dish that also feels inherently like you. 1084 00:56:26,680 --> 00:56:29,120 So I really liked it. Oh, thank you. Thanks. 1085 00:56:29,120 --> 00:56:31,400 Michael, soon as people see this on TV, 1086 00:56:31,400 --> 00:56:33,080 they're going to go, "I'm having a crack at that." 1087 00:56:33,080 --> 00:56:37,000 Easy to do. It's quick, it's delicious, it's big flavours. 1088 00:56:37,000 --> 00:56:41,920 This is a great example of a good decision on a day like today. 1089 00:56:41,920 --> 00:56:43,960 Well done, mate. Thank you very much. Good stuff, Michael. 1090 00:56:46,520 --> 00:56:48,320 Thank you, Julie. (CHUCKLES) 1091 00:56:48,320 --> 00:56:51,160 The next dish we'd like to taste belongs to Sarah. 1092 00:56:51,160 --> 00:56:52,280 Go, Sarah! 1093 00:56:54,320 --> 00:56:57,840 SARAH: The standard of cooking in this competition is really high. 1094 00:56:57,840 --> 00:57:00,240 And today, there's just a lot more pressure 1095 00:57:00,240 --> 00:57:02,640 because combining French and Indian 1096 00:57:02,640 --> 00:57:05,240 is the direction I wanna be heading in. 1097 00:57:06,840 --> 00:57:08,440 Shall I pour it? Yeah. 1098 00:57:11,640 --> 00:57:13,680 OK, Indian and...? 1099 00:57:13,680 --> 00:57:15,160 French. French, OK. 1100 00:57:15,160 --> 00:57:16,320 And the dish? 1101 00:57:16,320 --> 00:57:19,560 Butter-poached lobster with flavours of India. 1102 00:57:19,560 --> 00:57:21,080 Ooh. (CHUCKLES) 1103 00:57:21,080 --> 00:57:23,680 Your two loves being Indian and French, 1104 00:57:23,680 --> 00:57:27,560 is this dish something you've been waiting to bring out? 1105 00:57:27,560 --> 00:57:29,480 Coming in to this competition this time round, 1106 00:57:29,480 --> 00:57:32,760 this is the direction that I would like to head in. 1107 00:57:32,760 --> 00:57:35,760 I'm a bit nervous to, you know, serve these kind of dishes. 1108 00:57:35,760 --> 00:57:38,000 Why are you nervous to serve these kinds of dishes? Yeah. 1109 00:57:38,000 --> 00:57:42,120 Um, just because it's putting my spin and it's a little bit more... 1110 00:57:42,120 --> 00:57:46,600 ..nerve-racking because it's like art, it's subjective. 1111 00:57:46,600 --> 00:57:48,720 Whereas if I do something classic Indian, I'm like, 1112 00:57:48,720 --> 00:57:51,640 "Well, it's kind of hard to not like it because I know it works." 1113 00:57:51,640 --> 00:57:54,600 Do you feel more vulnerable because you've found your thing 1114 00:57:54,600 --> 00:57:56,440 and, therefore, you're revealing yourself? 1115 00:57:56,440 --> 00:57:57,960 Mm-hm. 1116 00:58:21,160 --> 00:58:25,640 Um, as far as the taste of the dish goes and did you meet the brief, 1117 00:58:25,640 --> 00:58:29,040 does it cover off the two cuisines that you chose, 1118 00:58:29,040 --> 00:58:30,160 French and Indian? 1119 00:58:42,960 --> 00:58:44,720 SARAH: Thank you. 1120 00:58:44,720 --> 00:58:47,920 But...does it taste good? 1121 00:58:47,920 --> 00:58:52,200 That has all the refinement of a three-Michelin star dish. 1122 00:58:54,760 --> 00:59:00,400 It has got all the beauty and elegance of a Michelin star dish. 1123 00:59:00,400 --> 00:59:03,600 Don't know why I'm getting emotional again. Why? 1124 00:59:03,600 --> 00:59:06,440 It feels like there's a lot more on the line for you with this dish 1125 00:59:06,440 --> 00:59:08,320 than a pin and... Mmm. 1126 00:59:08,320 --> 00:59:10,400 ..and 10 grand. Yeah, there is. 1127 00:59:10,400 --> 00:59:12,240 It's just, um... 1128 00:59:12,240 --> 00:59:16,600 Yeah, I'd like to go down this path, for sure, but it is scary. 1129 00:59:16,600 --> 00:59:20,840 What is in that bowl is an exhibition of someone 1130 00:59:20,840 --> 00:59:22,520 who is very good at their craft. 1131 00:59:22,520 --> 00:59:26,960 The butter-poached lobster is cooked absolutely perfectly, 1132 00:59:26,960 --> 00:59:29,120 you couldn't have done it any better. 1133 00:59:29,120 --> 00:59:31,800 And then the flavours of India. 1134 00:59:31,800 --> 00:59:35,280 Like, the flavours are extraordinary. 1135 00:59:35,280 --> 00:59:38,520 You intuitively know how to get that balance 1136 00:59:38,520 --> 00:59:42,720 but you've fused it so very well with French because that is your passion. 1137 00:59:44,760 --> 00:59:47,680 MEL: That plate of food not only looks 1138 00:59:47,680 --> 00:59:51,000 like magazine cover-worthy food 1139 00:59:51,000 --> 00:59:52,840 but the depth of flavour 1140 00:59:52,840 --> 00:59:57,800 and also the retention of soul in it is just as impressive. 1141 00:59:57,800 --> 01:00:01,520 I know that this is scary for you 1142 01:00:01,520 --> 01:00:03,680 but fear drives invention 1143 01:00:03,680 --> 01:00:07,560 and it pushes us forward into a place that we need to be 1144 01:00:07,560 --> 01:00:09,880 in order to be our very best selves. 1145 01:00:09,880 --> 01:00:11,160 Thank you so much. 1146 01:00:12,160 --> 01:00:16,040 This stuff is the stuff where we really kind of step back and go, 1147 01:00:16,040 --> 01:00:17,320 "She's here to play." 1148 01:00:17,320 --> 01:00:19,520 There is a special talent there, 1149 01:00:19,520 --> 01:00:23,240 both on the technique but also, the flavour combinations that just sing. 1150 01:00:23,240 --> 01:00:25,920 Like, my palate is still singing. 1151 01:00:25,920 --> 01:00:30,840 This is, like, such a breakout dish for you, like, in so many ways, 1152 01:00:30,840 --> 01:00:34,000 and I know how much it means to you but you've just gotta remember 1153 01:00:34,000 --> 01:00:36,760 that it doesn't happen without getting out of your comfort zone 1154 01:00:36,760 --> 01:00:38,560 and really being vulnerable. 1155 01:00:38,560 --> 01:00:40,240 Well done. Thank you. 1156 01:00:40,240 --> 01:00:42,160 (APPLAUSE) 1157 01:00:43,680 --> 01:00:44,880 Very good dish. 1158 01:00:46,440 --> 01:00:48,000 Good on you. 1159 01:00:52,160 --> 01:00:54,040 Scary. 1160 01:01:06,960 --> 01:01:10,680 Well, this day will certainly go down in MasterChef history. 1161 01:01:12,520 --> 01:01:16,600 So let's find out who will be walking away with $10,000 1162 01:01:16,600 --> 01:01:18,280 AND an immunity pin. 1163 01:01:20,360 --> 01:01:24,240 Overall, we were very impressed with your cuisine combinations. 1164 01:01:25,640 --> 01:01:29,560 There were some great flavours out there and some very promising dishes. 1165 01:01:31,120 --> 01:01:32,120 But... 1166 01:01:33,360 --> 01:01:34,840 ..there was one dish... 1167 01:01:38,680 --> 01:01:41,160 ..that was head and shoulders above the rest today. 1168 01:01:42,400 --> 01:01:43,960 Not only nailed the brief... 1169 01:01:45,520 --> 01:01:48,440 ..but it was a success on every single level. 1170 01:01:50,760 --> 01:01:54,400 I think...you all know who it is. 1171 01:01:54,400 --> 01:01:56,560 Congratulations, Sarah. (CHEERING AND APPLAUSE) 1172 01:01:58,200 --> 01:01:59,600 So happy. 1173 01:02:01,800 --> 01:02:05,120 I really was scared of this day. 1174 01:02:06,560 --> 01:02:10,640 Where I finally cooked the food that I wanna be cooking 1175 01:02:10,640 --> 01:02:13,760 and to hear that I am on the right path, 1176 01:02:13,760 --> 01:02:15,400 this really is my food dream 1177 01:02:15,400 --> 01:02:19,880 and to be able to go in this direction means everything. 1178 01:02:22,920 --> 01:02:26,160 Sarah, over the last couple of weeks, 1179 01:02:26,160 --> 01:02:29,600 you've been threatening to bring us a dish as good as that 1180 01:02:29,600 --> 01:02:31,200 and now you finally have. 1181 01:02:31,200 --> 01:02:32,880 And because of that, 1182 01:02:32,880 --> 01:02:36,440 you not only have won yourself that shiny immunity pin, 1183 01:02:36,440 --> 01:02:40,400 but you're taking home $10,000! (CHEERING AND APPLAUSE) 1184 01:02:48,320 --> 01:02:52,200 Sarah, it feels like a bit of a weight off your shoulders 1185 01:02:52,200 --> 01:02:54,720 and now you've shaken off the curse, winning dish of the day. 1186 01:02:54,720 --> 01:02:57,760 How does that feel? Oh, gosh, I can't even explain it. 1187 01:02:57,760 --> 01:03:00,840 I...I just feel like through the competition, 1188 01:03:00,840 --> 01:03:02,720 I haven't quite been getting there 1189 01:03:02,720 --> 01:03:07,400 and I just wanted a day that I shined and it finally came. 1190 01:03:07,400 --> 01:03:11,240 So I just feel so overwhelmed and relieved. 1191 01:03:12,600 --> 01:03:15,080 Well, what an incredible way to kick off 1192 01:03:15,080 --> 01:03:16,960 the next phase of the competition. 1193 01:03:16,960 --> 01:03:20,320 So go home, make yourselves a cup of tea, put your feet up, 1194 01:03:20,320 --> 01:03:23,600 be kind to each other and we'll see you back here tomorrow. 1195 01:03:23,600 --> 01:03:24,920 Bye. 1196 01:03:29,000 --> 01:03:32,800 (ALL CHAT EXCITEDLY) I didn't think it was gonna be me! 1197 01:03:32,800 --> 01:03:34,560 Oh, my God. 1198 01:03:34,560 --> 01:03:36,920 That is crazy. (CHUCKLES) 1199 01:03:42,800 --> 01:03:44,520 ANNOUNCER: Still to come this season... 1200 01:03:46,080 --> 01:03:47,760 JOCK: Welcome to Tasmania! 1201 01:03:47,760 --> 01:03:49,160 ALDO: So beautiful. 1202 01:03:49,160 --> 01:03:51,000 BILLIE: Look at this place. 1203 01:03:52,080 --> 01:03:54,760 ..jaw-dropping challenges... 1204 01:03:56,440 --> 01:03:58,800 (ALL GASP) 1205 01:03:58,800 --> 01:04:01,600 ALL: Ohhhh! 1206 01:04:01,600 --> 01:04:05,240 TOMMY: No way. BILLIE: What the hell. 1207 01:04:05,240 --> 01:04:08,720 ..and the biggest celebrity chefs... 1208 01:04:08,720 --> 01:04:11,600 (APPLAUSE) ANDY: Josh Niland. 1209 01:04:11,600 --> 01:04:14,320 MEL: Dave Finch! Kirsten Tibballs! 1210 01:04:14,320 --> 01:04:15,840 Maggie Beer! 1211 01:04:15,840 --> 01:04:18,640 It's Peter Gilmore! (CHEERING AND APPLAUSE) 1212 01:04:18,640 --> 01:04:20,240 Rick Stein! 1213 01:04:20,240 --> 01:04:21,760 (CHEERING AND APPLAUSE) 1214 01:04:21,760 --> 01:04:24,720 ..will inspire our cooks 1215 01:04:24,720 --> 01:04:28,280 to create dishes that are out of this world. 1216 01:04:28,280 --> 01:04:31,720 JOCK: Please welcome... Marco Pierre White! 1217 01:04:31,720 --> 01:04:33,520 (CHEERING AND APPLAUSE) 1218 01:04:33,520 --> 01:04:39,400 Allow your palate and your imagination to be ignited. 1219 01:04:39,400 --> 01:04:41,080 11 out of 10. 1220 01:04:41,080 --> 01:04:43,560 MEL: So funky, in the best possible way. 1221 01:04:43,560 --> 01:04:45,600 ANDY: It's gutsy and it's delicious. 1222 01:04:45,600 --> 01:04:48,080 That's a belter right there. Well done. 1223 01:04:48,080 --> 01:04:50,360 Will previous experience 1224 01:04:50,360 --> 01:04:52,320 be the secret ingredient 1225 01:04:52,320 --> 01:04:55,240 or will an exceptional home cook 1226 01:04:55,240 --> 01:04:58,440 be the one to lift the trophy? 1227 01:05:00,360 --> 01:05:03,320 Captions by Red Bee Media