1 00:00:01,000 --> 00:00:06,880 ANNOUNCER: Previously on MasterChef Australia, 2 00:00:06,880 --> 00:00:09,680 It's every cook for themselves. 3 00:00:09,680 --> 00:00:10,800 (ALL CHEER) 4 00:00:12,000 --> 00:00:14,680 And with a massive prize on the line... 5 00:00:14,680 --> 00:00:17,680 $10,000 and an immunity pin? That would be huge. 6 00:00:19,120 --> 00:00:22,680 ..they produced some of their best dishes yet. 7 00:00:24,960 --> 00:00:27,920 Michael, This is the kind of recipe that gets downloaded by the million. 8 00:00:27,920 --> 00:00:28,920 Thanks. 9 00:00:28,920 --> 00:00:32,320 And Sarah blew away the judges... Hi. 10 00:00:32,320 --> 00:00:36,840 It has all the beauty and elegance of a three Michelin star dish. 11 00:00:36,840 --> 00:00:39,960 ..claiming the cash and the pin. 12 00:00:39,960 --> 00:00:42,440 Tonight, one of our favourite guests... 13 00:00:42,440 --> 00:00:45,400 HARRY: I've loved her my whole life. I've got all of her cookbooks. 14 00:00:45,400 --> 00:00:48,280 ..is back in the MasterChef kitchen. 15 00:00:50,240 --> 00:00:52,120 16 00:00:52,120 --> 00:00:53,880 17 00:00:53,880 --> 00:00:55,640 18 00:00:55,640 --> 00:00:57,480 19 00:00:57,480 --> 00:00:59,320 20 00:00:59,320 --> 00:01:01,120 21 00:01:01,120 --> 00:01:02,920 22 00:01:02,920 --> 00:01:04,800 23 00:01:04,800 --> 00:01:06,560 24 00:01:06,560 --> 00:01:08,400 25 00:01:08,400 --> 00:01:10,200 26 00:01:10,200 --> 00:01:12,000 27 00:01:12,000 --> 00:01:13,880 28 00:01:13,880 --> 00:01:15,720 29 00:01:15,720 --> 00:01:17,560 30 00:01:17,560 --> 00:01:19,880 31 00:01:19,880 --> 00:01:23,160 32 00:01:23,160 --> 00:01:26,680 33 00:01:26,680 --> 00:01:28,440 34 00:01:28,440 --> 00:01:30,200 35 00:01:30,200 --> 00:01:32,080 36 00:01:32,080 --> 00:01:34,440 37 00:01:45,440 --> 00:01:47,200 Excited! 38 00:01:48,200 --> 00:01:50,640 Hello, everybody. 39 00:01:50,640 --> 00:01:52,920 This is so nice. What's going on? 40 00:01:52,920 --> 00:01:55,000 Hey, mate. How are we? Eh? 41 00:01:57,080 --> 00:01:58,560 Come on, guys. 42 00:01:58,560 --> 00:02:03,600 Yesterday we finally joined teams, and now we're one big group. 43 00:02:03,600 --> 00:02:04,920 Good morning. 44 00:02:04,920 --> 00:02:06,960 ALDO: Everybody is over the moon excited 45 00:02:06,960 --> 00:02:09,280 that we're going to be cooking all together. 46 00:02:09,280 --> 00:02:10,720 We are one big family. 47 00:02:13,920 --> 00:02:15,800 Oh. Mystery boxes. 48 00:02:15,800 --> 00:02:18,160 We've got a mystery box. 49 00:02:18,160 --> 00:02:20,880 Good morning, everyone. Come on down the front. 50 00:02:24,960 --> 00:02:28,240 It's so great to see you in your fresh new aprons. 51 00:02:28,240 --> 00:02:29,480 (LAUGHTER) 52 00:02:29,480 --> 00:02:32,520 It's a new day, a new mystery box, 53 00:02:32,520 --> 00:02:35,640 and a new stage in the competition. 54 00:02:37,200 --> 00:02:41,320 Daniel, you're looking across at this very talented group of people 55 00:02:41,320 --> 00:02:44,080 and thinking, "I have to beat them all." 56 00:02:44,080 --> 00:02:46,400 Yeah. Pretty much. (LAUGHTER) 57 00:02:46,400 --> 00:02:47,880 No, I'm kind of excited. 58 00:02:47,880 --> 00:02:49,080 Like, now it's an opportunity 59 00:02:49,080 --> 00:02:51,160 to learn from more than just the Fans, 60 00:02:51,160 --> 00:02:53,280 and it's probably a good breath of fresh air 61 00:02:53,280 --> 00:02:55,840 from the Fans, they're probably sick of me. (CHUCKLES) 62 00:02:57,840 --> 00:02:59,000 You right, Andy? 63 00:02:59,000 --> 00:03:01,080 Yeah, there was a few nods. I was like... 64 00:03:01,080 --> 00:03:02,920 (LAUGHTER) 65 00:03:05,240 --> 00:03:07,200 Brush it off. 66 00:03:07,200 --> 00:03:09,280 Well, today is a mystery box day. 67 00:03:09,280 --> 00:03:11,880 And today's mystery box contains ingredients 68 00:03:11,880 --> 00:03:15,840 chosen by a legendary cook and a national treasure. 69 00:03:15,840 --> 00:03:18,600 Ooh. Mmm. 70 00:03:18,600 --> 00:03:21,200 She's been part of our lives for the past 40 years, 71 00:03:21,200 --> 00:03:25,760 and her cooking has graced our television screens, our homes 72 00:03:25,760 --> 00:03:27,080 and our hearts. 73 00:03:28,120 --> 00:03:30,600 Her love of food radiates through her, 74 00:03:30,600 --> 00:03:33,440 and it's hard not to smile when she's in the room. 75 00:03:33,440 --> 00:03:35,160 Maggie Beer. 76 00:03:35,160 --> 00:03:38,320 Please give a very warm welcome 77 00:03:38,320 --> 00:03:40,000 to Maggie Beer! 78 00:03:40,000 --> 00:03:42,520 (ALL CHEER) 79 00:03:50,280 --> 00:03:52,440 Oh, this is amazing! 80 00:03:52,440 --> 00:03:55,440 We all love Maggie from watching her on TV. 81 00:03:55,440 --> 00:03:58,120 She's part of the fabric of the Australian food scene. 82 00:03:59,720 --> 00:04:00,720 JOCK: How are you? 83 00:04:00,720 --> 00:04:02,120 What a joy. 84 00:04:03,800 --> 00:04:05,480 What a rock star reception. 85 00:04:10,040 --> 00:04:13,320 Maggie, how does it feel to be back in this beautiful place, 86 00:04:13,320 --> 00:04:14,680 the MasterChef kitchen? 87 00:04:14,680 --> 00:04:16,360 I'm thrilled to be here again. 88 00:04:16,360 --> 00:04:20,560 And who wouldn't love that welcome? Exactly right. 89 00:04:20,560 --> 00:04:22,680 I think that is the biggest welcome we've had yet. 90 00:04:22,680 --> 00:04:23,680 (LAUGHTER) 91 00:04:23,680 --> 00:04:26,800 Melanie, you were... you were blushing. 92 00:04:26,800 --> 00:04:29,400 You were excited. You had a huge smile on your face. 93 00:04:29,400 --> 00:04:32,160 How does it feel to have the legend Maggie Beer in the room? 94 00:04:33,640 --> 00:04:36,920 This is unreal. I just, like... 95 00:04:36,920 --> 00:04:39,480 Some people fangirl over Taylor Swift or Katy Perry. 96 00:04:39,480 --> 00:04:41,480 For me, it's Maggie Beer. 97 00:04:41,480 --> 00:04:44,000 One of the meals that Maggie made on the show, 98 00:04:44,000 --> 00:04:45,920 like, years ago when I was 14 or 15, 99 00:04:45,920 --> 00:04:48,560 was one of the first family meals I made at home. 100 00:04:48,560 --> 00:04:49,880 What was it? 101 00:04:49,880 --> 00:04:53,360 It was a lamb roast with, like, a crumb...like, a herb crumb crust. 102 00:04:53,360 --> 00:04:55,720 And it was so good. So good. 103 00:04:56,880 --> 00:04:59,840 Just can't believe you're here. (LAUGHTER) 104 00:04:59,840 --> 00:05:01,640 No pressure about all this. 105 00:05:02,640 --> 00:05:05,120 Oh, gosh. Can I go now? 106 00:05:05,120 --> 00:05:06,880 (LAUGHTER) 107 00:05:06,880 --> 00:05:08,760 Well, Maggie, you've put this box together 108 00:05:08,760 --> 00:05:11,480 with all of the ingredients that you love to have in your regular pantry. 109 00:05:11,480 --> 00:05:12,760 Mm-hm. 110 00:05:12,760 --> 00:05:15,440 Should you show us what they are? I'd love to. 111 00:05:16,400 --> 00:05:19,120 Are you ready to see what's inside my mystery box? 112 00:05:19,120 --> 00:05:21,320 ALL: Yes. We are. 113 00:05:21,320 --> 00:05:22,600 Here we go. 114 00:05:24,080 --> 00:05:26,040 ALL: Ohh! 115 00:05:28,520 --> 00:05:32,000 That's, like, a classic Maggie mystery box. 116 00:05:32,000 --> 00:05:36,200 Like, there's a beautiful bunch of fresh herbs, chickpeas 117 00:05:36,200 --> 00:05:38,080 and the game bird. 118 00:05:38,080 --> 00:05:39,520 I don't even know what it is. 119 00:05:39,520 --> 00:05:41,640 Well, there had to be game. 120 00:05:41,640 --> 00:05:43,720 So, we have guinea fowl, 121 00:05:43,720 --> 00:05:45,360 beautiful bird to eat, 122 00:05:45,360 --> 00:05:48,400 chickpeas - South Australian, of course - 123 00:05:48,400 --> 00:05:52,760 as well as beautiful, tiny capers. 124 00:05:52,760 --> 00:05:56,280 Prunes - now, people either hate or love prunes. 125 00:05:56,280 --> 00:05:57,600 I love prunes. 126 00:05:57,600 --> 00:06:00,680 Eggplant, paprika, 127 00:06:00,680 --> 00:06:02,120 pistachios 128 00:06:02,120 --> 00:06:06,040 and all these fresh herbs, things that I can't cook without. 129 00:06:07,240 --> 00:06:09,680 How many people have cooked with guinea fowl before? 130 00:06:11,320 --> 00:06:13,000 Two. 131 00:06:13,000 --> 00:06:14,120 Oh. Wow. 132 00:06:14,120 --> 00:06:16,360 OK. May I ask a question? 133 00:06:16,360 --> 00:06:18,720 Yeah. Come on. Hit us, Julie, what have you got? 134 00:06:18,720 --> 00:06:20,240 Well, just, you know, with chicken, 135 00:06:20,240 --> 00:06:21,640 it's got to be cooked all the way through. 136 00:06:21,640 --> 00:06:23,160 Duck, you want it to be pink in the middle. 137 00:06:23,160 --> 00:06:24,280 What's a guinea fowl? 138 00:06:24,280 --> 00:06:26,720 Well, you can't overcook it. 139 00:06:26,720 --> 00:06:31,080 Game must be just pink near the bone only. 140 00:06:31,080 --> 00:06:33,720 Overcooking is sort of like the worst thing in the world, 141 00:06:33,720 --> 00:06:36,200 but don't have it raw either. OK. 142 00:06:36,200 --> 00:06:38,560 Just be perfect. Alright. 143 00:06:38,560 --> 00:06:41,360 MEL: Easy. Just like that. Simple. 144 00:06:41,360 --> 00:06:45,520 You guys have all got 75 minutes to cook whatever you like, 145 00:06:45,520 --> 00:06:48,560 but you must use at least one ingredient 146 00:06:48,560 --> 00:06:50,360 from Maggie's mystery box. 147 00:06:50,360 --> 00:06:53,560 The pantry and the garden, of course, today are closed. 148 00:06:53,560 --> 00:06:55,360 But because Maggie is here, 149 00:06:55,360 --> 00:06:56,840 she's been very kind 150 00:06:56,840 --> 00:07:00,760 and gave you a couple of extra for your underbench pantry, 151 00:07:00,760 --> 00:07:02,400 which is, Maggie? 152 00:07:02,400 --> 00:07:04,840 Oh, well, verjuice, would you believe? 153 00:07:04,840 --> 00:07:06,360 (LAUGHTER) Of course. 154 00:07:06,360 --> 00:07:09,760 But also some vino cotto as well. 155 00:07:09,760 --> 00:07:11,960 But don't forget the verjuice. 156 00:07:11,960 --> 00:07:15,120 For sure there must be verjus. Maggie Beer verjus. 157 00:07:15,120 --> 00:07:17,800 And also vino cotto is so good. 158 00:07:17,800 --> 00:07:21,000 Today, the four least impressive dishes 159 00:07:21,000 --> 00:07:23,760 will send their makers into a pressure test tomorrow 160 00:07:23,760 --> 00:07:26,480 where someone will go home. 161 00:07:26,480 --> 00:07:28,800 Maggie, would you like to kick us off? 162 00:07:28,800 --> 00:07:30,520 I'd love to. 163 00:07:30,520 --> 00:07:32,400 Good luck, everyone. 164 00:07:32,400 --> 00:07:34,360 And your time starts now. 165 00:07:40,720 --> 00:07:42,600 Sorry. Sorry, Dan. 166 00:07:50,560 --> 00:07:53,480 Look, I'm super stoked to see Maggie again one more time. 167 00:07:53,480 --> 00:07:54,800 She's a gem. 168 00:07:54,800 --> 00:07:57,480 I've got such a great memory of Maggie Beer. 169 00:07:57,480 --> 00:08:00,320 I met her on MasterChef Season 10. 170 00:08:04,440 --> 00:08:06,640 It is just so perfect. 171 00:08:06,640 --> 00:08:07,840 Oh... 172 00:08:07,840 --> 00:08:09,280 Yes! 173 00:08:10,480 --> 00:08:11,760 Oh... 174 00:08:11,760 --> 00:08:15,240 I was in elimination, cooking a beautiful perfect chicken breast. 175 00:08:15,240 --> 00:08:16,920 And she raved about it. 176 00:08:16,920 --> 00:08:20,000 That silkiness, it's perfection. 177 00:08:20,000 --> 00:08:21,600 It's shimmering. 178 00:08:25,760 --> 00:08:28,880 Today, I just want to give another great dish to Maggie. 179 00:08:28,880 --> 00:08:30,440 OK. Come on, let's go. 180 00:08:32,080 --> 00:08:33,560 How are we, mate? 181 00:08:33,560 --> 00:08:35,920 Aldo. Hello. How are we? 182 00:08:35,920 --> 00:08:38,520 I'm good. How are you? Very well. 183 00:08:38,520 --> 00:08:39,600 What are you cooking? 184 00:08:39,600 --> 00:08:41,720 I'm basically going to do melanzane a scarpone. 185 00:08:41,720 --> 00:08:43,840 It's basically half eggplant, 186 00:08:43,840 --> 00:08:47,200 then it's going to be the filling of the eggplant, 187 00:08:47,200 --> 00:08:49,440 with capers, 188 00:08:49,440 --> 00:08:52,160 prunes and beautiful pistachio. 189 00:08:52,160 --> 00:08:54,280 And then normally we add the mozzarella 190 00:08:54,280 --> 00:08:56,160 or whipped ricotta cream on the base. 191 00:08:58,280 --> 00:09:00,960 Ricotta? Yes. 192 00:09:02,520 --> 00:09:04,000 There was no ricotta in the pantry. 193 00:09:04,000 --> 00:09:05,480 And we've got to make it. 194 00:09:05,480 --> 00:09:07,360 Hey, it has to come from somewhere. 195 00:09:07,360 --> 00:09:10,800 Fabulous. I love these classic Italian flavours. 196 00:09:10,800 --> 00:09:13,120 A confident Aldo is a good Aldo. 197 00:09:13,120 --> 00:09:15,440 Well, you know, I'm cooking something that I love. 198 00:09:15,440 --> 00:09:18,720 Plus, Maggie, she's here. She has been my lucky star so far. 199 00:09:18,720 --> 00:09:20,360 Good luck, Aldo. Thank you. 200 00:09:20,360 --> 00:09:21,720 Good luck. 201 00:09:21,720 --> 00:09:24,480 I remember the advice that she gave me on my season. 202 00:09:24,480 --> 00:09:28,520 She said, "Just showcase the bold Italian that you are." 203 00:09:28,520 --> 00:09:32,560 I want to keep that memory and channelling for today, 204 00:09:32,560 --> 00:09:34,760 and I can be safe from the bottom four. 205 00:09:41,920 --> 00:09:43,640 HARRY: I couldn't be more happy. 206 00:09:43,640 --> 00:09:47,480 While other kids watched, like, The Simpsons and Play School and stuff, 207 00:09:47,480 --> 00:09:50,320 I only ever watched, like, The Cook and the Chef when I came home. 208 00:09:50,320 --> 00:09:52,720 So, it's pretty special to have her here today 209 00:09:52,720 --> 00:09:55,360 and, like, some seriously beautiful ingredients as well. 210 00:09:57,400 --> 00:10:00,000 So, when Maggie introduced the mystery box, 211 00:10:00,000 --> 00:10:02,640 there were some incredible-looking eggplants. 212 00:10:02,640 --> 00:10:04,360 The judges seem to be really responsive 213 00:10:04,360 --> 00:10:06,840 to when I cook my, like, really vegie-based dishes. 214 00:10:06,840 --> 00:10:10,480 So I think that maybe I should just stay in that box today. 215 00:10:10,480 --> 00:10:13,080 So, today I'm going to make oven-roasted eggplant 216 00:10:13,080 --> 00:10:16,080 with some agrodolce, 217 00:10:16,080 --> 00:10:17,640 which is something that we learned from Jock 218 00:10:17,640 --> 00:10:19,040 in our MasterClass the other day, 219 00:10:19,040 --> 00:10:21,560 and also a herb salad. 220 00:10:21,560 --> 00:10:25,640 Agrodolce is a sauce that is sweet and sour, 221 00:10:25,640 --> 00:10:27,360 really interesting, really complex. 222 00:10:27,360 --> 00:10:30,240 But given the ingredients that we got in the mystery box, 223 00:10:30,240 --> 00:10:31,440 I'm a little bit worried 224 00:10:31,440 --> 00:10:33,560 about how I'm going to balance the agrodolce. 225 00:10:33,560 --> 00:10:36,880 Hopefully, I'll be able to manage that in other ways. 226 00:10:36,880 --> 00:10:40,080 The agrodolce is my hero of the dish. 227 00:10:40,080 --> 00:10:43,520 As long as I give myself enough time all day today to taste 228 00:10:43,520 --> 00:10:46,240 and continually work on it, I think I should be alright. 229 00:10:51,920 --> 00:10:54,800 He's like a little chook that's been on the run for a while, isn't he? 230 00:10:54,800 --> 00:10:58,040 Yes. Yes. And they do. They run around a lot. 231 00:10:58,040 --> 00:11:00,200 STEPH: 232 00:11:00,200 --> 00:11:01,920 I'm looking at the guinea fowl. 233 00:11:01,920 --> 00:11:04,320 You know, I was kind of tempted, 234 00:11:04,320 --> 00:11:07,160 but I'm just going to play to my strength. 235 00:11:07,160 --> 00:11:13,200 Today I am going to make a pistachio frangipane tart with a prune jam. 236 00:11:13,200 --> 00:11:16,360 When I saw Maggie Beer, I was like, "Oh, we're going to get vegies." 237 00:11:17,960 --> 00:11:20,160 Which was great, so I've cracked open the vegies. 238 00:11:20,160 --> 00:11:22,400 I love to put it in fruit. 239 00:11:22,400 --> 00:11:26,160 So, I'm doing my prune jam and the vegies today as well. 240 00:11:27,720 --> 00:11:29,760 The prune jam is cooking. 241 00:11:29,760 --> 00:11:33,160 The next thing I need to do is work on my tart base. 242 00:11:33,160 --> 00:11:36,120 With frangipane tart, I kind of want different textures. 243 00:11:36,120 --> 00:11:37,840 I don't want it all to be the same. 244 00:11:37,840 --> 00:11:39,400 So I want a crispy shell, 245 00:11:39,400 --> 00:11:42,000 a really good layer of jam in the centre, 246 00:11:42,000 --> 00:11:43,160 and on top of that 247 00:11:43,160 --> 00:11:47,840 just a really smooth and buttery pistachio frangipane. 248 00:11:47,840 --> 00:11:50,160 There is a lot to do. 249 00:11:50,160 --> 00:11:54,080 No-one wants to go into a pressure test, and I would love to avoid it. 250 00:11:54,080 --> 00:11:57,960 I'm just going to have to see what happens and try to cook my best. 251 00:11:59,920 --> 00:12:01,720 Someone knows how to cook. 252 00:12:01,720 --> 00:12:06,280 I'm making a dessert samosa, prune syrup 253 00:12:06,280 --> 00:12:08,720 and the pistachio ice-cream. 254 00:12:08,720 --> 00:12:10,440 I kind of want to have that play 255 00:12:10,440 --> 00:12:12,880 on what a traditional samosa would look like, 256 00:12:12,880 --> 00:12:15,200 but the sweet version. 257 00:12:15,200 --> 00:12:16,760 MATT: Here we go. 258 00:12:16,760 --> 00:12:21,240 Today I'm going to do a guinea fowl breast roasted on the crown, 259 00:12:21,240 --> 00:12:23,440 a prune sauce to go with that. 260 00:12:23,440 --> 00:12:24,880 (CHUCKLES) 261 00:12:24,880 --> 00:12:26,080 Where's the...? 262 00:12:27,080 --> 00:12:32,400 I'm making a steamed sort of custard with eggplant and chickpeas harissa 263 00:12:32,400 --> 00:12:35,760 with caramelised vino cotto and verjuice. 264 00:12:35,760 --> 00:12:37,440 Work in progress. 265 00:12:40,160 --> 00:12:42,720 (TIMER BEEPS) Oh, shut...up. 266 00:12:46,120 --> 00:12:48,480 MONTANA: Sticking to my strengths today is definitely important. 267 00:12:48,480 --> 00:12:50,160 There's a lot on the line. 268 00:12:50,160 --> 00:12:51,920 The competition is getting a lot tougher. 269 00:12:51,920 --> 00:12:55,120 So, I'm cooking a rosemary ice-cream with a prune cake 270 00:12:55,120 --> 00:12:58,080 and a pistachio praline sort of crumb. 271 00:13:01,640 --> 00:13:03,640 I want to smash out something that can keep me safe 272 00:13:03,640 --> 00:13:04,840 from tomorrow's pressure test. 273 00:13:06,680 --> 00:13:08,480 JOCK: Maggie, thanks for coming. 274 00:13:08,480 --> 00:13:10,920 And thanks for bringing a few interesting ingredients 275 00:13:10,920 --> 00:13:12,120 from your pantry. 276 00:13:12,120 --> 00:13:16,080 We know that your style of cooking, it all revolves around produce. 277 00:13:16,080 --> 00:13:17,800 That's never changed. 278 00:13:17,800 --> 00:13:19,520 But what's exciting to you right now? 279 00:13:19,520 --> 00:13:23,360 What's exciting me right now is all these beautiful herbs, 280 00:13:23,360 --> 00:13:26,960 the chickpeas and these beautiful capers. 281 00:13:26,960 --> 00:13:29,000 But game is my thing. 282 00:13:29,000 --> 00:13:32,240 You know, I have cooked more pheasant and guinea fowl 283 00:13:32,240 --> 00:13:33,960 and partridge 284 00:13:33,960 --> 00:13:36,000 than I think most people in Australia. 285 00:13:36,000 --> 00:13:37,600 I think you're right. 286 00:13:37,600 --> 00:13:40,320 And I think guinea fowl is underrated. 287 00:13:40,320 --> 00:13:42,600 Honestly, I hate to say this, 288 00:13:42,600 --> 00:13:44,520 but I think it's sent them into a bit of a spin. 289 00:13:44,520 --> 00:13:46,160 Anyone who's cooking guinea fowl 290 00:13:46,160 --> 00:13:48,880 just does not really know how it's meant to be perfectly. 291 00:13:48,880 --> 00:13:50,880 Oh, just stay there for a minute. 292 00:13:50,880 --> 00:13:53,000 Have I made it too hard? Oh, Maggie. 293 00:13:53,000 --> 00:13:55,240 They're in a bit of a tailspin because you're here, 294 00:13:55,240 --> 00:13:56,920 and they don't want to disappoint you. 295 00:14:01,120 --> 00:14:03,760 Man, I don't know what to do with this bird. 296 00:14:03,760 --> 00:14:05,680 I'm a huge fan of Maggie Beer. 297 00:14:05,680 --> 00:14:08,360 I would like to do something that would impress Maggie, 298 00:14:08,360 --> 00:14:11,080 but I feel flustered just thinking about it. 299 00:14:12,320 --> 00:14:14,160 Hi, Melanie. Hi, Jock. 300 00:14:14,160 --> 00:14:15,520 Mi, Maggie! Hello, Melanie. 301 00:14:15,520 --> 00:14:17,920 Oh, I'm so glad you're doing guinea fowl. 302 00:14:17,920 --> 00:14:19,560 That makes one of us. 303 00:14:19,560 --> 00:14:21,200 (LAUGHTER) 304 00:14:21,200 --> 00:14:22,480 What are you making? What's the dish? 305 00:14:22,480 --> 00:14:25,000 So, I'm going to put a compound butter under the skin 306 00:14:25,000 --> 00:14:27,520 of the marylands of the guinea fowl and roast them off. 307 00:14:27,520 --> 00:14:29,560 I'm thinking about roasting the eggplants as well. 308 00:14:29,560 --> 00:14:31,840 Going to make maybe a puree with the chickpeas. 309 00:14:31,840 --> 00:14:34,200 What are you doing with the crown? The crown? 310 00:14:34,200 --> 00:14:36,400 I'm not sure. It scares me. OK. 311 00:14:36,400 --> 00:14:40,240 No, you just cut there and then splay that down. 312 00:14:40,240 --> 00:14:42,360 Spread it down like a spatchcock. 313 00:14:42,360 --> 00:14:45,120 I feel really flustered talking to Maggie. 314 00:14:45,120 --> 00:14:46,800 I'm starstruck. 315 00:14:46,800 --> 00:14:48,640 Put your butter under the skin there, too. 316 00:14:48,640 --> 00:14:50,720 They cook at different levels. 317 00:14:50,720 --> 00:14:52,920 I'm listening and I'm nodding along... 318 00:14:54,160 --> 00:14:55,920 ..but I just feel like nothing is going in. 319 00:14:55,920 --> 00:14:57,480 This is an important cook for you 320 00:14:57,480 --> 00:14:59,840 because you grew up being inspired by Maggie, right? 321 00:14:59,840 --> 00:15:00,840 Yeah. Absolutely. 322 00:15:00,840 --> 00:15:02,520 Have courage. Yeah. 323 00:15:02,520 --> 00:15:04,920 Cook with instinct. OK. Alright. 324 00:15:04,920 --> 00:15:06,080 Good luck. 325 00:15:08,680 --> 00:15:11,480 My mind's just kind of blank. They said cook instinctively. 326 00:15:11,480 --> 00:15:14,440 I don't know if they meant for me to take it off. 327 00:15:15,600 --> 00:15:18,080 Only problem is, I still don't know how to treat a guinea fowl. 328 00:15:18,080 --> 00:15:19,440 Don't know how to cook it. 329 00:15:20,440 --> 00:15:23,040 Oh, God, I don't know. I don't know. 330 00:15:23,040 --> 00:15:24,560 Oh, God, I'm shaking. 331 00:15:38,800 --> 00:15:40,680 I feet really flustered talking to Maggie. 332 00:15:41,680 --> 00:15:43,440 The one thing that's kind of sticking in my mind 333 00:15:43,440 --> 00:15:45,280 is that she said, "Cook instinctively." 334 00:15:45,280 --> 00:15:48,720 So I'm just going to try and do that. 335 00:15:49,760 --> 00:15:53,040 I've separated the skin from the meat of the guinea fowl, 336 00:15:53,040 --> 00:15:56,280 and I'm just forcing as much butter in there as I can fit. 337 00:15:56,280 --> 00:15:59,760 All good, Mel? Uh, I don't know. (CHUCKLES) 338 00:15:59,760 --> 00:16:02,120 I'm sure you're fine. 339 00:16:02,120 --> 00:16:05,160 I've got a probe in one of the marylands, and I put it in the oven. 340 00:16:05,160 --> 00:16:06,360 (SIGHS) 341 00:16:06,360 --> 00:16:09,040 If I fail this, I'm probably going into a pressure test. 342 00:16:10,760 --> 00:16:12,120 Pray to the guinea fowl gods. 343 00:16:12,760 --> 00:16:14,760 Lower temp... Stop! 344 00:16:17,400 --> 00:16:19,760 Maggie Beer's in the house. Don't disappoint her. 345 00:16:19,760 --> 00:16:22,320 45 minutes to go! Let's go, guys! 346 00:16:23,960 --> 00:16:26,840 MINDY: Right. Wowee. Here we go. 347 00:16:26,840 --> 00:16:29,560 I'm actually feeling quite confident about today's cook. 348 00:16:29,560 --> 00:16:30,680 Wow. 349 00:16:30,680 --> 00:16:33,040 Maggie's mystery box has made me realise 350 00:16:33,040 --> 00:16:36,640 that mystery boxes are really about embracing the home cook, 351 00:16:36,640 --> 00:16:39,720 you know, focusing on that produce, just like Maggie does. 352 00:16:39,720 --> 00:16:41,320 Mindy! Hello. 353 00:16:41,320 --> 00:16:42,520 How are ya? Hi, Mindy. 354 00:16:42,520 --> 00:16:44,520 Hey, Maggie! Welcome. 355 00:16:44,520 --> 00:16:45,640 Thank you. Yeah. 356 00:16:45,640 --> 00:16:47,520 It's good to be here. What are you doing? 357 00:16:47,520 --> 00:16:49,840 I'm doing eggplant that's going to be stuffed 358 00:16:49,840 --> 00:16:51,880 with all these amazing ingredients that you've given us. 359 00:16:51,880 --> 00:16:56,600 So I've got the pistachios, I've got the capers, I've got crispy capers, 360 00:16:56,600 --> 00:17:00,200 I'm making a prune and paprika dressing. 361 00:17:00,200 --> 00:17:01,680 But this is so much fun. 362 00:17:01,680 --> 00:17:04,120 Just having you here has just brought a smile to my face, so... 363 00:17:04,120 --> 00:17:05,720 Oh, well, I'm thrilled. 364 00:17:05,720 --> 00:17:07,760 Even though you haven't tackled the guinea fowl, 365 00:17:07,760 --> 00:17:09,160 you've tackled everything else. 366 00:17:09,160 --> 00:17:10,920 It's my kind of food. 367 00:17:10,920 --> 00:17:13,600 Bitterness, acidity, balance. Yeah. 368 00:17:13,600 --> 00:17:16,840 Always about balance, and also layers of texture as well. 369 00:17:16,840 --> 00:17:17,840 Totally. 370 00:17:17,840 --> 00:17:19,560 Sounds like you're onto a winner, Mindy. Yes. 371 00:17:19,560 --> 00:17:21,120 Thanks, guys. Good luck. 372 00:17:22,440 --> 00:17:24,200 Oh, my God. I just love her. Seriously. 373 00:17:24,200 --> 00:17:26,720 SARAH: She's amazing. She's so good. 374 00:17:26,720 --> 00:17:28,960 When I cook at home, I love it. I cook from joy. 375 00:17:28,960 --> 00:17:31,320 And I love cooking for people, and I love cooking for family. 376 00:17:31,320 --> 00:17:33,680 And Maggie Beer is like MasterChef family. 377 00:17:33,680 --> 00:17:36,440 So if I can layer the flavours, 378 00:17:36,440 --> 00:17:40,080 bring a dish that I would be... happily serve her at my house, 379 00:17:40,080 --> 00:17:41,880 that's all I want to do today. 380 00:17:46,040 --> 00:17:47,400 What are you doing with your chickpeas? 381 00:17:47,400 --> 00:17:50,600 Roasting some off with some spice, seeing what happens. 382 00:17:50,600 --> 00:17:53,560 So, I'm going to roast the guinea fowl with a stuffing 383 00:17:53,560 --> 00:17:56,920 of pistachio, the chickpeas, the capers and prunes. 384 00:17:58,080 --> 00:17:59,760 I'm just sort of going to treat it a bit like chicken 385 00:17:59,760 --> 00:18:01,520 and hope for the best. 386 00:18:01,520 --> 00:18:03,360 For my stuffing, I'm going to use 387 00:18:03,360 --> 00:18:06,400 prunes for the sweetness, capers, acidity, 388 00:18:06,400 --> 00:18:09,080 pistachios, some butter and stuff just to keep it moist 389 00:18:09,080 --> 00:18:11,440 and the chickpeas to be essentially the body. 390 00:18:11,440 --> 00:18:14,760 But I've never cooked raw chickpeas, so I'm a bit unsure. 391 00:18:14,760 --> 00:18:17,440 I'm just going to stuff the guinea fowl with it 392 00:18:17,440 --> 00:18:18,960 and let it cook in the oven. 393 00:18:20,400 --> 00:18:22,240 Cook, my pretty. Cook! 394 00:18:22,240 --> 00:18:23,640 I've got a bit of a bad track record 395 00:18:23,640 --> 00:18:24,960 of undercooking things at the moment, 396 00:18:24,960 --> 00:18:27,600 so let's hope that I don't overcook it now. 397 00:18:32,000 --> 00:18:35,200 SARAH: Got my dough for my dessert samosa 398 00:18:35,200 --> 00:18:38,840 and now I'm just moving on to the pistachio ice-cream. 399 00:18:38,840 --> 00:18:39,960 (SIGHS) 400 00:18:39,960 --> 00:18:42,920 I'm just worried about the balance in the flavours. 401 00:18:42,920 --> 00:18:46,840 Hopefully, it all comes together nicely and the judges like it. 402 00:18:46,840 --> 00:18:48,880 I'm just glad no-one has to go home today. 403 00:18:48,880 --> 00:18:50,600 (LAUGHS) That's true. I hate that. 404 00:18:52,160 --> 00:18:56,120 BILLIE: I'm on the fly here, holding my swear words away. 405 00:18:57,160 --> 00:18:59,800 I definitely feel a little bit off today. 406 00:18:59,800 --> 00:19:01,840 The fact that we have to really fight 407 00:19:01,840 --> 00:19:04,320 for our own place now in the competition - 408 00:19:04,320 --> 00:19:06,400 the stakes have risen. 409 00:19:06,400 --> 00:19:07,920 It's thrown me a little bit. 410 00:19:07,920 --> 00:19:09,880 I'm not feeling as confident. 411 00:19:09,880 --> 00:19:11,920 Never used guinea fowl before. 412 00:19:11,920 --> 00:19:14,480 I'm doing the legs in the pressure cooker, just quickly... 413 00:19:15,480 --> 00:19:17,400 ..and some nice sides. 414 00:19:17,400 --> 00:19:20,760 So, using the chickpeas, using the herbs - 415 00:19:20,760 --> 00:19:23,720 just attempting to make something half-decent. 416 00:19:25,120 --> 00:19:28,080 Oh, I bloody hope it all sort of comes together. 417 00:19:28,080 --> 00:19:30,840 I don't want to be in a pressure test, so...here's hoping. 418 00:19:34,160 --> 00:19:36,240 ANDY: Maggie brought us some top ingredients. 419 00:19:36,240 --> 00:19:37,640 Don't bring us a bottom-four dish. 420 00:19:37,640 --> 00:19:39,360 You've got 30 minutes to go. 421 00:19:46,800 --> 00:19:49,000 ALDO: Have you got a tongs? Have you got one? 422 00:19:49,000 --> 00:19:51,360 MINDY: Uh, I've got one. I'll come back for that. 423 00:19:51,360 --> 00:19:53,160 There you are. Thank you. 424 00:19:53,160 --> 00:19:55,280 Today, definitely, the pressure is on. 425 00:19:55,280 --> 00:19:56,760 (SIGHS) It's Maggie Beer, 426 00:19:56,760 --> 00:20:00,520 and I need to live to the expectation that she's got, 427 00:20:00,520 --> 00:20:02,240 especially on myself. 428 00:20:02,240 --> 00:20:04,200 Thanks, my love. 429 00:20:04,200 --> 00:20:06,840 But for my stuffed eggplant, 430 00:20:06,840 --> 00:20:10,240 I'm happy with the way that everything looks so far. 431 00:20:10,240 --> 00:20:12,040 Beautiful. 432 00:20:12,040 --> 00:20:14,240 The eggplant on the bottom in the oven. 433 00:20:15,520 --> 00:20:19,520 For my beautiful filling, the mixture is looking great. 434 00:20:19,520 --> 00:20:21,240 It's a classic Sicilian style. 435 00:20:21,240 --> 00:20:25,600 I've got my ricotta going, capers, prunes and pistachios. 436 00:20:25,600 --> 00:20:28,040 But now I need to finish the dressing 437 00:20:28,040 --> 00:20:30,240 that goes on top of the eggplant. 438 00:20:31,800 --> 00:20:33,760 Let's go, let's go, let's go. 439 00:20:33,760 --> 00:20:35,960 I'm going to use her favourite verjus, 440 00:20:35,960 --> 00:20:38,480 just to get the acidity which this dish needs. 441 00:20:39,840 --> 00:20:40,920 Try this. 442 00:20:42,640 --> 00:20:44,360 Will I add a bit more verjus? 443 00:20:45,400 --> 00:20:46,560 Mm... 444 00:20:46,560 --> 00:20:49,880 All my attention has to be just focused on 445 00:20:49,880 --> 00:20:52,880 to deliver this great food today for Maggie. 446 00:20:57,480 --> 00:21:01,080 So, the pastry for my tart, the pistachio frangipane, 447 00:21:01,080 --> 00:21:03,320 and the prune jam is done, 448 00:21:03,320 --> 00:21:05,360 and I'm quite happy with how that's taken. 449 00:21:05,360 --> 00:21:09,720 But all the elements I've made took a little bit longer than I wanted. 450 00:21:09,720 --> 00:21:11,920 TOMMY: Good luck, tart lady! (LAUGHS) 451 00:21:11,920 --> 00:21:15,080 So I'm rushing to get the tart into the oven. 452 00:21:15,080 --> 00:21:18,440 It's going to take at least 25 minutes to bake. 453 00:21:19,920 --> 00:21:21,720 This may be trouble. 454 00:21:21,720 --> 00:21:23,080 Ooh. 455 00:21:25,440 --> 00:21:28,120 Hi. Come on, show me what's going on. 456 00:21:28,120 --> 00:21:29,480 I'm actually feeling nervous. 457 00:21:29,480 --> 00:21:31,160 About it setting? Yeah. 458 00:21:31,160 --> 00:21:33,280 Oh, man. 459 00:21:33,280 --> 00:21:36,120 I'm, like...I'm upset. Don't... 460 00:21:36,120 --> 00:21:37,600 Because, if that doesn't set, 461 00:21:37,600 --> 00:21:40,160 you will automatically be in the bottom four. 462 00:21:41,240 --> 00:21:43,120 Good luck. Thank you. 463 00:21:43,120 --> 00:21:45,680 I am anxious, waiting by the oven. 464 00:21:45,680 --> 00:21:47,160 God. 465 00:21:47,160 --> 00:21:49,000 I wish that, the longer I stare at it, 466 00:21:49,000 --> 00:21:52,680 it would just somehow come together really quickly. 467 00:21:52,680 --> 00:21:54,520 It's making me sick. 468 00:22:10,280 --> 00:22:13,480 Feeling great. Feeling great. 469 00:22:16,920 --> 00:22:19,040 What's that? HARRY: Agrodolce. 470 00:22:19,040 --> 00:22:20,200 Yeah, nice. 471 00:22:20,200 --> 00:22:22,640 I'm actually in a pretty good position today. Don't jinx it. 472 00:22:22,640 --> 00:22:24,480 (KNOCKS ON BENCH) Touch all the wood. 473 00:22:25,760 --> 00:22:27,520 Harry. Hello! 474 00:22:27,520 --> 00:22:29,280 How are you? Hello! 475 00:22:29,280 --> 00:22:31,320 Nice to meet you. 476 00:22:31,320 --> 00:22:33,040 Good to meet you. What's the dish? 477 00:22:33,040 --> 00:22:34,360 I've got some roast eggplant 478 00:22:34,360 --> 00:22:38,040 and I'm going to be serving that with my take on Jock's agrodolce... 479 00:22:38,040 --> 00:22:40,400 Awesome. ..and a parsley salad. 480 00:22:40,400 --> 00:22:42,760 I'm just trying to balance this agrodolce at the moment 481 00:22:42,760 --> 00:22:43,920 to add bitterness. 482 00:22:43,920 --> 00:22:47,680 It's really hard to get it, like, right on the edge. 483 00:22:47,680 --> 00:22:49,240 Prunes and capers? 484 00:22:49,240 --> 00:22:50,920 Prunes, capers, pistachios... 485 00:22:50,920 --> 00:22:53,040 The whole lot? ..verjuice, vino cotto... 486 00:22:53,040 --> 00:22:56,240 OK. The vino cotto is wonderful, and prunes are wonderful, 487 00:22:56,240 --> 00:22:57,800 but it can be sweet-sweet. Yeah. 488 00:22:57,800 --> 00:23:00,280 So, yes, your bitterness - you're on the right path... 489 00:23:00,280 --> 00:23:01,760 Yep. ..but really push it. 490 00:23:01,760 --> 00:23:02,920 OK. Will do. Good luck. 491 00:23:02,920 --> 00:23:04,280 Thank you so much. 492 00:23:04,280 --> 00:23:07,320 Without that level of bitterness, it's going to be too sweet 493 00:23:07,320 --> 00:23:09,800 and won't hit every little point that you want it to. 494 00:23:11,920 --> 00:23:17,600 I have multiple roasted eggplants and I don't need all of them. 495 00:23:19,560 --> 00:23:21,080 Let's burn this. 496 00:23:21,080 --> 00:23:24,520 So I'm going to stick two of them back in the oven 497 00:23:24,520 --> 00:23:26,520 and completely burn the skins. 498 00:23:26,520 --> 00:23:28,360 And then I'll put that into the agrodolce 499 00:23:28,360 --> 00:23:29,920 to try and add some bitterness. 500 00:23:29,920 --> 00:23:31,480 Burn, goddamn you! Burn! 501 00:23:31,480 --> 00:23:34,600 And hopefully, that will balance out my agrodolce. 502 00:23:36,960 --> 00:23:39,000 You've only got 10 minutes to go! 503 00:23:39,000 --> 00:23:40,600 Come on! ANDY: Come on, guys! 504 00:23:45,080 --> 00:23:47,320 MELANIE: I don't know, Dan. Is she cooked? (LAUGHS) 505 00:23:48,600 --> 00:23:50,280 The guinea fowl is out of the oven 506 00:23:50,280 --> 00:23:52,040 and I don't know if it's cooked right. 507 00:23:52,040 --> 00:23:54,960 But I really want to try and trust my instincts. 508 00:23:54,960 --> 00:23:56,600 Mel. Hey, Andy. 509 00:23:56,600 --> 00:23:58,880 How you travelling? OK, I think. 510 00:23:58,880 --> 00:24:00,960 (INHALES SHARPLY) What are we at here? 511 00:24:00,960 --> 00:24:02,400 Um, it's currently at 62. 512 00:24:02,400 --> 00:24:04,760 Hoping to rest it up a couple more degrees. 513 00:24:04,760 --> 00:24:07,720 Get it there. You just don't want to be in that bottom four. 514 00:24:07,720 --> 00:24:10,280 I'm very anxious about overcooking this guinea fowl, 515 00:24:10,280 --> 00:24:12,800 so I'm very wary of applying more heat to it. 516 00:24:12,800 --> 00:24:14,440 See what it rests up to. 517 00:24:14,440 --> 00:24:16,840 I want it to finish around 64 degrees, 518 00:24:16,840 --> 00:24:20,080 but it got to 62 degrees and it stopped there. 519 00:24:20,080 --> 00:24:22,240 I don't know if I'd say it's going to plan. 520 00:24:27,760 --> 00:24:30,040 MINDY: Come on. Boil, water! Boil! 521 00:24:30,040 --> 00:24:32,400 I've managed to jam-pack in so much flavour 522 00:24:32,400 --> 00:24:34,760 into my roast eggplant and chickpea salad. 523 00:24:34,760 --> 00:24:36,200 I've got my chickpea cream. 524 00:24:36,200 --> 00:24:38,520 I've got those beautiful caramelised eggplants. 525 00:24:38,520 --> 00:24:41,080 I'm doing my little chickpea and herb salad on the side. 526 00:24:41,080 --> 00:24:42,760 I've got my capers in there. 527 00:24:42,760 --> 00:24:43,880 And then that herb oil, 528 00:24:43,880 --> 00:24:46,400 which is going to tie all the ingredients together. 529 00:24:46,400 --> 00:24:48,520 Mindy. Hey, girlfriend! 530 00:24:48,520 --> 00:24:50,040 Uh... Hey! 531 00:24:50,040 --> 00:24:52,280 I've got all my beautiful bits and pieces ready to go. 532 00:24:52,280 --> 00:24:53,520 Looking very good. 533 00:24:53,520 --> 00:24:56,000 And are you confident this is sure-fire... 534 00:24:56,000 --> 00:24:58,520 I'm just having fun, you know what I mean? ..safe, delicious...? 535 00:24:58,520 --> 00:25:00,920 I had this moment where I realised, "Cook like you cook at home." 536 00:25:00,920 --> 00:25:02,440 Yeah. Absolutely. You know what I mean? 537 00:25:02,440 --> 00:25:04,200 Like, it was like this light-bulb kind of moment. 538 00:25:04,200 --> 00:25:06,720 And I just...when I cook like this and I love what I do, 539 00:25:06,720 --> 00:25:08,880 I just...I don't know, it works. 540 00:25:08,880 --> 00:25:11,000 Here's hoping all of those flavours come together. 541 00:25:11,000 --> 00:25:12,600 Prep looks great. Great. Thanks, Mel. 542 00:25:12,600 --> 00:25:15,880 Now I just need to mix all of those different elements together. 543 00:25:15,880 --> 00:25:18,400 Fingers crossed, Maggie's going to love it. 544 00:25:18,400 --> 00:25:21,120 SARAH: That looks yum, Mindy. Let's hope we get there, hey? 545 00:25:22,120 --> 00:25:24,320 Just...I just...I am mesmerised. 546 00:25:24,320 --> 00:25:26,920 BILLIE: Oh, I'm still feeling a bit off. 547 00:25:28,040 --> 00:25:30,880 I've had my guinea fowl braising in the pressure cooker 548 00:25:30,880 --> 00:25:34,240 and I'm not sure about the cook. 549 00:25:34,240 --> 00:25:35,720 I'm hoping that it's OK. 550 00:25:37,000 --> 00:25:38,520 I dunno. 551 00:25:38,520 --> 00:25:43,120 On my bench, there's a lot of sort of stuff that I'm not sure I'll use. 552 00:25:44,240 --> 00:25:46,200 Hey, Billie. Hey, Andy. 553 00:25:46,200 --> 00:25:47,320 Where are we at? 554 00:25:47,320 --> 00:25:49,800 Good... I've got the breast of the guinea fowl, 555 00:25:49,800 --> 00:25:51,440 the leg of the guinea fowl. Yep. 556 00:25:51,440 --> 00:25:53,880 I'm making a sauce. Uh-huh. 557 00:25:53,880 --> 00:25:55,600 What's...what... what's this little guy? 558 00:25:55,600 --> 00:25:57,440 Oh, that's...yeah, nothing. 559 00:25:57,440 --> 00:25:58,800 Is it all coming together? Yeah. 560 00:25:58,800 --> 00:26:00,880 You look a little... I dunno. Yeah it's just... 561 00:26:00,880 --> 00:26:02,680 "That might go on, this may go on - 562 00:26:02,680 --> 00:26:05,440 "I'm not really sure where it's going to get to." I do actually have a lot of that. 563 00:26:05,440 --> 00:26:06,800 Well, I'm going to leave you with it, 564 00:26:06,800 --> 00:26:08,480 'cause you've got a few decisions to make. 565 00:26:08,480 --> 00:26:10,760 Good luck, Billie. Thanks, Andy. 566 00:26:10,760 --> 00:26:12,920 MEL: Five minutes to go! 567 00:26:12,920 --> 00:26:14,560 Time's gone fast. 568 00:26:24,040 --> 00:26:25,320 You good? 569 00:26:26,880 --> 00:26:30,000 Um, I've just gotta finish balancing my prune sauce now 570 00:26:30,000 --> 00:26:31,880 and finish my chickpeas. 571 00:26:31,880 --> 00:26:34,640 But the guinea fowl is looking good, which is the main component. 572 00:26:37,560 --> 00:26:40,480 How hard should chickpeas be? They should be quite soft, eh? 573 00:26:40,480 --> 00:26:42,440 Um, yeah. 574 00:26:44,040 --> 00:26:46,400 I hope you're right at the very last 575 00:26:46,400 --> 00:26:48,200 and you know exactly what you're doing, 576 00:26:48,200 --> 00:26:50,720 but you've only got three minutes to make it happen. 577 00:26:50,720 --> 00:26:53,360 Come on, guys! Three minutes! Three minutes! 578 00:26:56,840 --> 00:26:58,440 MONTANA: I'm really happy with the flavours 579 00:26:58,440 --> 00:27:01,280 in the prune cake and rosemary ice-cream. 580 00:27:01,280 --> 00:27:04,240 I've just got to make sure my quantities on the plate are perfect. 581 00:27:04,240 --> 00:27:06,080 DANIEL: Cook, my pretty! Cook! 582 00:27:06,080 --> 00:27:07,520 I'm feeling good. 583 00:27:07,520 --> 00:27:09,080 I've managed to make a prune sauce 584 00:27:09,080 --> 00:27:11,760 and my guinea fowl is ready to take out of the oven. 585 00:27:11,760 --> 00:27:13,240 It's hard now I've got this in the oven. 586 00:27:13,240 --> 00:27:15,240 I'm just sort of standing around, eh. Yeah. (LAUGHS) 587 00:27:15,240 --> 00:27:18,080 I want to pull it out, giving it enough time 588 00:27:18,080 --> 00:27:21,520 to climb up in temperature to about 63 to 65 degrees. 589 00:27:22,600 --> 00:27:25,720 I'm going to serve the chickpea stuffing next to the bird. 590 00:27:25,720 --> 00:27:27,720 Just wanted to give it a quick taste with everything else 591 00:27:27,720 --> 00:27:29,200 to be sure that I'm on the right track. 592 00:27:29,200 --> 00:27:31,960 Are they supposed to be this crunchy, you reckon? 593 00:27:31,960 --> 00:27:33,240 Or no? 594 00:27:33,240 --> 00:27:35,360 I'd say they're a bit under. Yeah. 595 00:27:35,360 --> 00:27:38,600 The chickpeas haven't cooked through, and it's... 596 00:27:38,600 --> 00:27:40,440 ..quite gross. 597 00:27:41,680 --> 00:27:43,520 I'm not happy with the stuffing, 598 00:27:43,520 --> 00:27:45,440 but if I take that off the board, 599 00:27:45,440 --> 00:27:47,720 I've only got the roast bird and a sauce, 600 00:27:47,720 --> 00:27:50,320 and I don't have any time to make anything else. 601 00:27:51,920 --> 00:27:53,400 I'm sitting there at a crossroads 602 00:27:53,400 --> 00:27:55,200 and I have to make that right decision. 603 00:28:12,080 --> 00:28:14,840 The chickpeas for my stuffing haven't cooked through. 604 00:28:17,000 --> 00:28:19,280 But I'm trying to impress Maggie, 605 00:28:19,280 --> 00:28:22,160 so I have to make that right decision. 606 00:28:22,160 --> 00:28:23,920 I can't bring myself to serve it. 607 00:28:23,920 --> 00:28:26,400 I'm going to take them off. 608 00:28:26,400 --> 00:28:30,480 It's painful, but it's better than serving it to the judges. 609 00:28:30,480 --> 00:28:32,640 It all comes down to how well the bird is cooked. 610 00:28:34,560 --> 00:28:36,160 I think I've done alright. 611 00:28:36,160 --> 00:28:37,480 I'm quite happy with that. 612 00:28:37,480 --> 00:28:39,560 I carve off the breast of this guinea fowl. 613 00:28:39,560 --> 00:28:40,960 The legs are there, too. 614 00:28:40,960 --> 00:28:41,960 It's very moist. 615 00:28:41,960 --> 00:28:43,240 I've got nothing else on this platter, 616 00:28:43,240 --> 00:28:45,800 so I may as well give them as much of the guinea fowl as I can. 617 00:28:46,800 --> 00:28:48,800 Hopefully, that's enough to keep me from the bottom four. 618 00:28:48,800 --> 00:28:50,440 JOCK: Get your dishes on the plate. 619 00:28:50,440 --> 00:28:52,680 You've only got two minutes to go! Come on! 620 00:28:56,560 --> 00:28:58,840 That looks... that looks cooked, right? 621 00:28:58,840 --> 00:29:00,400 The guinea fowl is rested. 622 00:29:00,400 --> 00:29:01,920 I don't know if it's cooked right. 623 00:29:01,920 --> 00:29:03,760 But there's not a whole lot I can do about it now. 624 00:29:03,760 --> 00:29:05,440 Sorry, Dan, just watch your elbows. 625 00:29:05,440 --> 00:29:07,920 I put some of the chickpea mash on the plate. 626 00:29:07,920 --> 00:29:10,520 My roasted eggplant. 627 00:29:10,520 --> 00:29:12,280 I know this isn't my best dish, 628 00:29:12,280 --> 00:29:15,640 but I don't know how good or how bad it is. 629 00:29:17,920 --> 00:29:19,680 HARRY: Oop! 630 00:29:19,680 --> 00:29:22,800 Finally, the agrodolce tastes balanced, 631 00:29:22,800 --> 00:29:25,320 but I think I've cooked it too far. 632 00:29:25,320 --> 00:29:28,440 The agrodolce is really tight and almost jammy. 633 00:29:29,720 --> 00:29:31,200 That's all I have to put on my dish, 634 00:29:31,200 --> 00:29:33,600 so I'm just going to have to go with it. 635 00:29:33,600 --> 00:29:36,640 Here we go, gang! You've got 60 seconds! 636 00:29:43,360 --> 00:29:45,520 I am really nervous about this tart. 637 00:29:45,520 --> 00:29:47,000 Hot! 638 00:29:48,400 --> 00:29:51,320 I don't know if it's cooked through. 639 00:29:51,320 --> 00:29:54,160 If this tart is not cooked properly, 640 00:29:54,160 --> 00:29:57,000 this is definitely my ticket into the bottom four. 641 00:29:57,000 --> 00:29:58,560 Oh, my God, I hope she works. 642 00:29:59,760 --> 00:30:01,000 That looks nice. 643 00:30:01,000 --> 00:30:02,680 Yeah, I don't know what I'm going to do here. 644 00:30:02,680 --> 00:30:05,720 I'm still feeling a bit weird about this dish, 645 00:30:05,720 --> 00:30:08,200 but I just need to get it done. 646 00:30:09,680 --> 00:30:13,440 30 seconds! JOCK: There it is! 647 00:30:18,000 --> 00:30:20,600 Alrighty, then! Ten! 648 00:30:20,600 --> 00:30:24,920 JUDGES: Nine! Eight! Seven! Six! 649 00:30:24,920 --> 00:30:29,880 Five! Four! Three! Two! One! 650 00:30:29,880 --> 00:30:31,640 That's it! MEL: Whoo! 651 00:30:31,640 --> 00:30:33,960 ANDY: Well done, guys! (JUDGES APPLAUD) 652 00:30:38,040 --> 00:30:40,520 SARAH: We've got to be set, guys. ALDO: Well done. MINDY: We will be. 653 00:30:40,520 --> 00:30:42,040 Epic. Epic. Well done. 654 00:30:46,800 --> 00:30:50,520 Well, with the legend Maggie Beer in the house today, 655 00:30:50,520 --> 00:30:54,120 it was all about turning what looked like a very simple mystery box 656 00:30:54,120 --> 00:30:57,000 into something extraordinary. 657 00:30:57,000 --> 00:30:59,640 And the first dish that we'd like to taste - 658 00:30:59,640 --> 00:31:01,560 Mindy. 659 00:31:03,680 --> 00:31:07,240 MINDY: I felt so great to be cooking as if I was cooking at home, 660 00:31:07,240 --> 00:31:09,680 cooking for someone that I love and adore. 661 00:31:09,680 --> 00:31:12,480 And I really hope that shows in my cook today. 662 00:31:15,920 --> 00:31:18,800 I've managed to use most of those incredible ingredients 663 00:31:18,800 --> 00:31:21,200 that you had in your mystery box, Maggie, 664 00:31:21,200 --> 00:31:23,880 and I made roast eggplant salad. 665 00:31:26,840 --> 00:31:29,960 I hope it's full of flavour for you. Thank you, Mindy. 666 00:31:48,440 --> 00:31:50,960 Well, the chickpeas are beautiful, 667 00:31:50,960 --> 00:31:54,040 that infused flavour that you've given, 668 00:31:54,040 --> 00:31:59,560 your balance of your bitterness and acidity and creaminess. 669 00:31:59,560 --> 00:32:01,400 It's a fabulous dish. 670 00:32:02,800 --> 00:32:05,480 Whatever you did, whatever inspiration that you had - 671 00:32:05,480 --> 00:32:08,440 and I know we can't have Maggie in here all the time - 672 00:32:08,440 --> 00:32:11,400 but in terms of the ingredients, just continue to go there. 673 00:32:12,400 --> 00:32:13,600 Honestly, that's right up there 674 00:32:13,600 --> 00:32:15,880 with one of the best things you've cooked in the competition so far. 675 00:32:15,880 --> 00:32:17,520 Thank you so much. Nice one, Mindy. 676 00:32:17,520 --> 00:32:19,600 Well done, Mindy. It means a lot. 677 00:32:24,600 --> 00:32:26,280 Next up, Steph. 678 00:32:34,760 --> 00:32:37,120 OK, Steph, you've cooked a tart. 679 00:32:37,120 --> 00:32:38,840 But what kind of tart is it? 680 00:32:38,840 --> 00:32:43,240 Um, so, it's a pistachio frangipane and prune tart, 681 00:32:43,240 --> 00:32:46,800 pistachio cream and pistachio praline. 682 00:32:48,080 --> 00:32:49,080 Is it cooked? 683 00:32:49,080 --> 00:32:51,360 'Cause that was, like, the big thing when I came around to your bench. 684 00:32:51,360 --> 00:32:52,640 I think it's cooked. 685 00:32:53,960 --> 00:32:55,520 Cool. 686 00:32:55,520 --> 00:32:57,280 Well, let's taste. 687 00:33:16,560 --> 00:33:17,800 Um... 688 00:33:17,800 --> 00:33:20,920 I really dig that prune jam, that layer of prune jam. 689 00:33:20,920 --> 00:33:22,720 I thought that that was really nicely done, 690 00:33:22,720 --> 00:33:25,240 especially when you only had a couple of sweet things 691 00:33:25,240 --> 00:33:27,680 to work with in the mystery box. 692 00:33:28,840 --> 00:33:31,200 Um, the pistachio frangipane... 693 00:33:32,480 --> 00:33:34,520 ..is, like, JUST cooked. 694 00:33:34,520 --> 00:33:37,360 Like, very fine line there, Steph. 695 00:33:37,360 --> 00:33:38,840 Yep. 696 00:33:38,840 --> 00:33:43,240 I love that the pistachio's only just cooked, 697 00:33:43,240 --> 00:33:44,880 because it's so moist. 698 00:33:44,880 --> 00:33:50,120 You know, it can so often go over and become dry. 699 00:33:50,120 --> 00:33:52,200 The prune is fabulous. 700 00:33:54,000 --> 00:33:59,520 Do you know, my only trouble with it is the Chantilly cream - too much. 701 00:33:59,520 --> 00:34:00,600 Yeah. 702 00:34:00,600 --> 00:34:02,920 Jock doesn't feel the same way, I can tell. 703 00:34:02,920 --> 00:34:04,800 (LAUGHTER) He's going to steal you cream. 704 00:34:06,080 --> 00:34:09,440 So, the...the flavours... 705 00:34:09,440 --> 00:34:10,800 ..the flavours are fantas... 706 00:34:10,800 --> 00:34:13,560 Oh, you did! (LAUGHS) 707 00:34:13,560 --> 00:34:16,600 I did offer it to him a minute ago. 708 00:34:16,600 --> 00:34:19,440 I really enjoyed it. Thank you. 709 00:34:19,440 --> 00:34:21,520 Thank you, Steph. Thank you. 710 00:34:21,520 --> 00:34:23,400 MINDY: Good job, Steph. Thank you! 711 00:34:27,760 --> 00:34:29,560 JOCK: Harry, you're next. 712 00:34:36,440 --> 00:34:38,160 HARRY: Walking my dish up to the judges, 713 00:34:38,160 --> 00:34:40,120 I'm not feeling confident. 714 00:34:40,120 --> 00:34:41,720 I want my agrodolce to be 715 00:34:41,720 --> 00:34:44,840 like the one Jock made in our MasterClass the other day, 716 00:34:44,840 --> 00:34:47,880 but it's not exactly how I thought it was going to look. 717 00:34:50,880 --> 00:34:52,720 God, it's really, like, jammed up. (LAUGHS) 718 00:35:04,080 --> 00:35:06,720 and delicious exclusives, at: 719 00:35:18,280 --> 00:35:20,160 HARRY: God, it's really, like, jammed up. 720 00:35:20,160 --> 00:35:21,320 (MAGGIE LAUGHS) 721 00:35:25,360 --> 00:35:27,280 Harry, what have you cooked us? 722 00:35:27,280 --> 00:35:31,680 I've cooked some oven roast eggplant with a prune agrodolce 723 00:35:31,680 --> 00:35:33,800 and just a little parsley salad. 724 00:35:55,560 --> 00:36:00,960 The agrodolce - you managed to get a good balance of flavours in there. 725 00:36:00,960 --> 00:36:04,760 Like, it is sweet, is sour, there is some bitterness in there. 726 00:36:04,760 --> 00:36:08,160 But it's cooked down to the point where it's solidified 727 00:36:08,160 --> 00:36:10,320 and it kind of just sticks to your teeth. 728 00:36:10,320 --> 00:36:13,200 The main part of this, which is the roast eggplant, 729 00:36:13,200 --> 00:36:15,720 is really, really underseasoned. 730 00:36:15,720 --> 00:36:17,200 Yep. 731 00:36:18,960 --> 00:36:20,400 Can I disagree with you? 732 00:36:20,400 --> 00:36:21,680 Of course you can. Yeah. 733 00:36:23,080 --> 00:36:27,440 Of the eggplant, I got the smallest one that was more burnished. 734 00:36:27,440 --> 00:36:31,080 And if you get a thinner one and you get that caramelisation on it, 735 00:36:31,080 --> 00:36:32,520 which you have on mine... 736 00:36:34,840 --> 00:36:40,960 But the roasted eggplant has been sort of overtaken by your Vegemite. 737 00:36:40,960 --> 00:36:42,040 Yeah. 738 00:36:43,440 --> 00:36:44,880 Have a better day next. 739 00:36:44,880 --> 00:36:45,880 Thank you. 740 00:36:45,880 --> 00:36:47,120 Thank you. ANDY: Thanks, Harry. 741 00:36:47,120 --> 00:36:49,000 (APPLAUSE) 742 00:36:51,880 --> 00:36:53,000 Wow. 743 00:36:53,000 --> 00:36:55,120 Nah, I knew. It's fine. 744 00:36:55,120 --> 00:36:56,480 Told ya. 745 00:36:56,480 --> 00:36:58,560 Next up, Montana. 746 00:37:00,160 --> 00:37:03,600 So, it is a prune cake with rosemary ice-cream, 747 00:37:03,600 --> 00:37:06,800 a caramel and verjuice granita. 748 00:37:06,800 --> 00:37:08,360 MEL: The flavours are really lovely. 749 00:37:08,360 --> 00:37:11,800 And the combination of the ice-cream, cake, the caramel 750 00:37:11,800 --> 00:37:15,000 and then that granita, I think it was a clever strategy. 751 00:37:15,000 --> 00:37:16,800 I think you've done a nice dish of food. 752 00:37:16,800 --> 00:37:17,880 Thank you, guys. Thank you. 753 00:37:17,880 --> 00:37:20,120 The next dish we'd like to taste belongs to Alvin. 754 00:37:22,840 --> 00:37:27,360 ALVIN: I made a savoury custard with eggplant and parsley oil. 755 00:37:28,520 --> 00:37:29,800 Alvin, I quite liked it. 756 00:37:29,800 --> 00:37:31,120 Oh, my God. 757 00:37:31,120 --> 00:37:34,560 I could see it on a modern Asian menu. 758 00:37:34,560 --> 00:37:35,680 Thank you. 759 00:37:35,680 --> 00:37:38,120 The next dish we'd like to taste belongs to Sarah. 760 00:37:41,040 --> 00:37:44,840 SARAH: I've made a sweet samosa with a pistachio ice-cream. 761 00:37:44,840 --> 00:37:49,960 Sarah, that pistachio, that roundness in the mouth is fantastic. 762 00:37:51,320 --> 00:37:54,400 And that ice-cream I'd go miles for. 763 00:37:54,400 --> 00:37:55,920 Thank you. 764 00:37:55,920 --> 00:37:57,880 Next up, it's you, Matt. 765 00:37:57,880 --> 00:38:03,200 I cooked you roast guinea fowl with chickpea and prune. 766 00:38:03,200 --> 00:38:06,600 That guinea fowl leg has got so much going for it. 767 00:38:06,600 --> 00:38:12,120 And I love the sauce, but the sweetness is just over the edge. 768 00:38:12,120 --> 00:38:14,840 Yep. And the chickpeas are undercooked. 769 00:38:14,840 --> 00:38:17,400 Sure. JUDGES: Thanks, Matt. 770 00:38:18,480 --> 00:38:20,560 Chickpeas, huh? (LAUGHS) 771 00:38:23,280 --> 00:38:25,080 Next up, it's Melanie. 772 00:38:27,080 --> 00:38:28,840 MELANIE: I'd love to impress Maggie Beer, 773 00:38:28,840 --> 00:38:31,120 but I don't know if the guinea fowl is cooked right. 774 00:38:31,120 --> 00:38:33,640 I don't know if it tastes good. 775 00:38:35,680 --> 00:38:39,360 I'm very unsure about this, and that's making me very nervous. 776 00:38:41,520 --> 00:38:43,160 Melanie, what have you cooked us? 777 00:38:43,160 --> 00:38:46,320 Uh, it's a roasted guinea fowl maryland, 778 00:38:46,320 --> 00:38:50,560 eggplants and...with a chickpea mash and pistachios. 779 00:38:51,840 --> 00:38:54,800 You happy with it? You don't seem happy. 780 00:38:54,800 --> 00:38:56,800 Is it Maggie that threw you off your game today? 781 00:38:56,800 --> 00:38:58,360 Yeah, a little bit. I mean, you grew up... 782 00:38:58,360 --> 00:39:00,640 You grew up watching her on TV, right? 783 00:39:00,640 --> 00:39:03,000 When you guys came to my bench and you were talking to me, 784 00:39:03,000 --> 00:39:04,160 I felt like I was taking it in. 785 00:39:04,160 --> 00:39:06,240 And then you left, and I was like, "Wait, what? 786 00:39:06,240 --> 00:39:07,240 "What just happened?" 787 00:39:07,240 --> 00:39:08,920 I didn't know what you'd said. 788 00:39:10,480 --> 00:39:12,440 I've got to leave. I can tell. 789 00:39:30,160 --> 00:39:34,520 Melanie, with this, I think you've come across something unfamiliar 790 00:39:34,520 --> 00:39:38,280 and you've come across this amazing woman in the kitchen, 791 00:39:38,280 --> 00:39:41,480 which has probably thrown you today. 792 00:39:41,480 --> 00:39:46,400 The skin on the maryland just needs to be caramelised more. 793 00:39:46,400 --> 00:39:48,680 And with your bird herself, 794 00:39:48,680 --> 00:39:50,840 it was undercooked. 795 00:39:50,840 --> 00:39:54,120 Maybe a minute more, 90 seconds more. 796 00:39:55,600 --> 00:39:58,520 It's just not a great dish, overall. Yeah, I know. 797 00:39:58,520 --> 00:40:02,080 But the guinea fowl is still good eating, 798 00:40:02,080 --> 00:40:03,720 even though it could have had that... 799 00:40:03,720 --> 00:40:06,080 ..it should have had that extra time. 800 00:40:06,080 --> 00:40:09,720 Obviously, it's not been a good day, but try it again at home 801 00:40:09,720 --> 00:40:11,320 when there's no pressure. 802 00:40:11,320 --> 00:40:13,080 OK. Thanks. 803 00:40:13,080 --> 00:40:14,760 Thanks, Melanie. Thanks, Mel. 804 00:40:16,920 --> 00:40:20,000 I'm disappointed that I cooked a bad dish for Maggie Beer. 805 00:40:20,000 --> 00:40:21,520 It is what it is. 806 00:40:24,720 --> 00:40:28,000 Does Maggie Beer watch MasterChef in her free time? 807 00:40:28,000 --> 00:40:29,480 I would love for her to see 808 00:40:29,480 --> 00:40:32,040 that, you know, I've cooked some good stuff, 809 00:40:32,040 --> 00:40:35,200 and hopefully she'd be pleasantly surprised. 810 00:40:35,200 --> 00:40:36,960 Next up, Billie. 811 00:40:48,240 --> 00:40:50,560 Billie, what did you make? 812 00:40:50,560 --> 00:40:55,440 So, roasted guinea fowl breast with a parsley butter under the skin, 813 00:40:55,440 --> 00:40:58,600 a chickpea puree and a chickpea parsley... 814 00:41:00,360 --> 00:41:01,600 ..salad? 815 00:41:01,600 --> 00:41:03,720 Salad. That'll do. 816 00:41:03,720 --> 00:41:05,600 I am gonna put it out there 817 00:41:05,600 --> 00:41:08,320 that you were just not quite yourself when you cooked today. Like... 818 00:41:08,320 --> 00:41:09,440 No. I don't know. 819 00:41:09,440 --> 00:41:13,120 I just didn't really feel like I really got into the cook, 820 00:41:13,120 --> 00:41:14,840 as I usually do. 821 00:41:33,240 --> 00:41:36,960 I got the thick part of the guinea fowl breast right at the top 822 00:41:36,960 --> 00:41:39,640 and it was actually quite perfect. 823 00:41:40,880 --> 00:41:42,920 But the flat leaf parsley - 824 00:41:42,920 --> 00:41:46,080 the flavour of it in this little salad.... 825 00:41:47,680 --> 00:41:50,360 ..is just out of whack. 826 00:41:50,360 --> 00:41:53,280 When you cook parsley, you've got to be terribly careful 827 00:41:53,280 --> 00:41:55,760 that you don't lose what you had in the beginning. 828 00:41:55,760 --> 00:41:58,160 Yeah. And so that's what it is. 829 00:41:58,160 --> 00:41:59,840 There's a few flaws here. 830 00:41:59,840 --> 00:42:01,480 The guinea fowl is good. 831 00:42:01,480 --> 00:42:05,120 Everything else probably needs a little bit of a tinker. 832 00:42:05,120 --> 00:42:07,040 OK, thanks. 833 00:42:07,040 --> 00:42:08,840 She really wants to get out of there. 834 00:42:13,240 --> 00:42:15,040 Next up, Daniel. 835 00:42:19,960 --> 00:42:21,840 Long way to come! 836 00:42:25,760 --> 00:42:27,160 Righto, Daniel. 837 00:42:28,160 --> 00:42:29,880 Ever cooked guinea fowl? 838 00:42:29,880 --> 00:42:31,440 Never cooked guinea fowl. 839 00:42:31,440 --> 00:42:33,240 What did you cook? 840 00:42:33,240 --> 00:42:34,520 Roasted guinea fowl. 841 00:42:34,520 --> 00:42:35,680 Cool. 842 00:42:38,960 --> 00:42:40,640 I'm spewing. I had a stuffing. 843 00:42:40,640 --> 00:42:43,240 I really wanted to sort of put like a nice sort of mushy... 844 00:42:43,240 --> 00:42:45,640 ..not mushy, but a nice sort of tender stuffing for the chickpeas 845 00:42:45,640 --> 00:42:47,440 but I've never cooked fresh ones before 846 00:42:47,440 --> 00:42:51,000 and they didn't break down anywhere near the amount that they needed 847 00:42:51,000 --> 00:42:52,600 and they were quite raw. 848 00:42:52,600 --> 00:42:55,320 So I had to bite the bullet and take it off. 849 00:42:56,400 --> 00:42:58,240 So I've only really got some bird and a sauce 850 00:42:58,240 --> 00:43:00,880 and I really hope that everything's cooked well, but I don't know. 851 00:43:18,160 --> 00:43:21,600 Guinea fowl for the first time. You're a game man. 852 00:43:21,600 --> 00:43:22,600 Um... 853 00:43:23,640 --> 00:43:26,600 I think you've actually done pretty well... 854 00:43:26,600 --> 00:43:29,240 Oh, thank you. ..on the cooking of the guinea fowl. 855 00:43:29,240 --> 00:43:32,760 It's up there with the best today, in my opinion. Oh, sweet. 856 00:43:32,760 --> 00:43:35,480 Well, I think it's not only up there with the best so far. 857 00:43:35,480 --> 00:43:40,160 I think you've pinged both the breast and the leg perfectly. 858 00:43:41,440 --> 00:43:44,240 If only it hadn't have been just a plate of meat. 859 00:43:44,240 --> 00:43:46,080 Yeah. (LAUGHS) 860 00:43:46,080 --> 00:43:49,080 That's what I loved about it! (LAUGHTER) 861 00:43:50,560 --> 00:43:53,160 OK. That's all. Thank you, Daniel. 862 00:43:53,160 --> 00:43:54,560 Righto, Daniel. Thanks, guys. Cheers. 863 00:43:54,560 --> 00:43:56,040 (APPLAUSE) 864 00:44:06,360 --> 00:44:08,160 Next up is Aldo. 865 00:44:14,840 --> 00:44:18,160 I'm very happy with what I produced, actually. 866 00:44:20,040 --> 00:44:22,720 But if Maggie doesn't enjoy this dish, 867 00:44:22,720 --> 00:44:26,160 the consequence for me will be that I'm going to be heartbroken. 868 00:44:26,160 --> 00:44:28,080 Thank you. 869 00:44:28,080 --> 00:44:31,360 I really don't want to ruin and destroy the great memories 870 00:44:31,360 --> 00:44:33,960 that she's got of myself as a cook. 871 00:44:44,160 --> 00:44:47,360 Aldo, Sicilian flavours today for you. 872 00:44:47,360 --> 00:44:51,560 We call it melanzane barchetta, or a scarpone in my dialect, 873 00:44:51,560 --> 00:44:53,520 which means stuffed eggplant. 874 00:44:53,520 --> 00:44:57,920 And the last dish that you cooked for Maggie, she loved. 875 00:44:57,920 --> 00:45:01,960 Do you think that she'll love this one just as much? 876 00:45:01,960 --> 00:45:05,040 Last dish that I cooked for Maggie was just giving justice 877 00:45:05,040 --> 00:45:06,840 to the classic Italian flavour, 878 00:45:06,840 --> 00:45:10,120 and I hope that I did the same this time around as well. 879 00:45:20,720 --> 00:45:27,040 The creaminess between the really beautifully cooked eggplant 880 00:45:27,040 --> 00:45:29,360 and then your topping 881 00:45:29,360 --> 00:45:31,600 is just a perfect balance there, 882 00:45:31,600 --> 00:45:34,760 because the whole thing is really creamy. 883 00:45:34,760 --> 00:45:35,760 But... 884 00:45:36,960 --> 00:45:39,320 ..all I want is a bit of a squeeze of lemon. 885 00:45:39,320 --> 00:45:41,840 And I know you didn't have lemon to use, 886 00:45:41,840 --> 00:45:44,320 so I'm wanting a little bit of acidity with it. 887 00:45:46,240 --> 00:45:47,880 Allow me. 888 00:45:47,880 --> 00:45:49,200 Allow you? Try it again. 889 00:45:49,200 --> 00:45:51,600 I'll try it again. There's verjus in there. 890 00:45:53,000 --> 00:45:54,320 Oh! 891 00:45:54,320 --> 00:45:56,520 There - you've got it. (LAUGHS) 892 00:45:56,520 --> 00:45:58,360 There's lovely creaminess. 893 00:45:58,360 --> 00:45:59,920 You've got saltiness. You've got... 894 00:45:59,920 --> 00:46:01,600 You've got this acidity. 895 00:46:03,200 --> 00:46:06,080 Another lovely dish you've cooked for me, Aldo. 896 00:46:06,080 --> 00:46:07,320 Well done. 897 00:46:07,320 --> 00:46:09,680 Thank you, Maggie. 898 00:46:09,680 --> 00:46:10,680 Thank you. 899 00:46:11,760 --> 00:46:13,640 I'm feeling stoked. 900 00:46:13,640 --> 00:46:16,040 Like, it's mind-blowing. 901 00:46:16,040 --> 00:46:18,440 Giving another great dish to Maggie, 902 00:46:18,440 --> 00:46:19,960 it means the world for me. 903 00:46:21,560 --> 00:46:22,560 Smashed it. 904 00:46:25,680 --> 00:46:28,040 Maggie, it's been an absolute pleasure 905 00:46:28,040 --> 00:46:29,800 having you back in the MasterChef kitchen again. 906 00:46:29,800 --> 00:46:31,680 It's been way too long. 907 00:46:31,680 --> 00:46:34,000 Please, everyone, give it up for Maggie Beer! 908 00:46:41,520 --> 00:46:45,360 Right. There were a handful of dishes that dazzled today. 909 00:46:45,360 --> 00:46:50,200 We had perfectly cooked guinea fowl from Daniel. 910 00:46:50,200 --> 00:46:52,800 Oh, thank you. (LAUGHS) 911 00:46:54,520 --> 00:46:58,240 We had an eggplant chock-full of flavour from you, Mindy. 912 00:46:59,880 --> 00:47:03,080 And we had a fresh take on an Italian classic from Aldo. 913 00:47:04,400 --> 00:47:06,520 Well done, you three. Great dishes. 914 00:47:11,000 --> 00:47:12,440 But for some of you, 915 00:47:12,440 --> 00:47:16,560 Maggie's mystery box proved to be quite the challenge. 916 00:47:16,560 --> 00:47:18,160 If I call your name, 917 00:47:18,160 --> 00:47:21,480 unfortunately, you're in tomorrow's pressure test. 918 00:47:23,400 --> 00:47:24,560 Matt. 919 00:47:26,840 --> 00:47:27,960 Harry. 920 00:47:30,480 --> 00:47:31,600 Melanie. 921 00:47:34,640 --> 00:47:38,800 And the final person going into tomorrow's pressure test 922 00:47:38,800 --> 00:47:39,880 is Billie. 923 00:47:43,120 --> 00:47:46,360 Matt, Harry, Melanie and Billie, 924 00:47:46,360 --> 00:47:48,440 get your game faces on, 925 00:47:48,440 --> 00:47:51,640 walk in here tomorrow determined to do what it takes 926 00:47:51,640 --> 00:47:54,680 to stay in this very special competition. 927 00:47:55,760 --> 00:47:57,760 Good luck, guys. We'll see you tomorrow. 928 00:47:57,760 --> 00:47:58,880 Thanks, Maggie. 929 00:48:03,320 --> 00:48:07,040 Going into the pressure test, it feels crap. 930 00:48:07,040 --> 00:48:10,240 Oh, yeah, I knew it was coming. 931 00:48:10,240 --> 00:48:12,080 But I need to push it aside 932 00:48:12,080 --> 00:48:15,040 and forget about it and focus on what's...tomorrow. 933 00:48:18,120 --> 00:48:21,000 ANNOUNCER: Tomorrow night on MasterChef Australia... 934 00:48:21,000 --> 00:48:23,320 We have Josh Niland! 935 00:48:25,240 --> 00:48:27,360 ..a legendary fish expert 936 00:48:27,360 --> 00:48:29,840 brings an epic pressure test. 937 00:48:29,840 --> 00:48:31,360 Ohhh! 938 00:48:31,360 --> 00:48:33,240 BILLIE: This recipe is huge. 939 00:48:33,240 --> 00:48:35,120 MELANIE: I feel very out of my depth. 940 00:48:35,120 --> 00:48:37,280 HARRY: I am extremely determined 941 00:48:37,280 --> 00:48:38,440 to fight tooth and nail 942 00:48:38,440 --> 00:48:39,960 to stay in this competition. 943 00:48:39,960 --> 00:48:43,480 But there's one giant catch. 944 00:48:43,480 --> 00:48:45,000 Aaaggh! That's a worry. 945 00:48:47,640 --> 00:48:49,640 Captions by Red Bee Media