1 00:00:00,000 --> 00:00:00,440 2 00:00:00,000 --> 00:00:00,440 3 00:00:03,680 --> 00:00:05,680 Maggie Beer! (CHEERING, APPLAUSE) 4 00:00:05,680 --> 00:00:07,680 MAN: Yes, Maggie! 5 00:00:08,800 --> 00:00:12,240 A national treasure brought a mystery box. 6 00:00:12,240 --> 00:00:14,080 WOMAN: I mean, who doesn't love Maggie Beer? 7 00:00:14,080 --> 00:00:17,560 And everyone was scrambling to impress. 8 00:00:17,560 --> 00:00:19,640 MELANIE: I felt really flustered talking to Maggie. 9 00:00:19,640 --> 00:00:21,120 I'm starstruck. 10 00:00:21,120 --> 00:00:23,240 There were plenty of standouts. 11 00:00:23,240 --> 00:00:25,920 JOCK: Perfectly cooked guinea fowl from Daniel. 12 00:00:25,920 --> 00:00:27,840 Oh. Thank you. 13 00:00:27,840 --> 00:00:31,240 And with a fresh take on an Italian classic from Aldo. 14 00:00:31,240 --> 00:00:35,320 But Harry, Matt, Melanie and Billie 15 00:00:35,320 --> 00:00:38,000 found themselves in the bottom four. 16 00:00:38,000 --> 00:00:41,800 Tonight, will they be thrown in the deep end... 17 00:00:41,800 --> 00:00:45,320 MELANIE: I'll just try my absolute best to stay in the competition. 18 00:00:45,320 --> 00:00:49,920 ..when another massive guest delivers his pressure test? 19 00:00:51,440 --> 00:00:53,320 20 00:00:53,320 --> 00:00:55,200 21 00:00:55,200 --> 00:00:56,960 22 00:00:56,960 --> 00:00:58,800 23 00:00:58,800 --> 00:01:00,640 24 00:01:00,640 --> 00:01:02,400 25 00:01:02,400 --> 00:01:04,160 26 00:01:04,160 --> 00:01:06,080 27 00:01:06,080 --> 00:01:07,880 28 00:01:07,880 --> 00:01:09,720 29 00:01:09,720 --> 00:01:11,400 30 00:01:11,400 --> 00:01:13,280 31 00:01:13,280 --> 00:01:15,040 32 00:01:15,040 --> 00:01:16,960 33 00:01:16,960 --> 00:01:18,800 34 00:01:18,800 --> 00:01:21,120 35 00:01:21,120 --> 00:01:24,480 36 00:01:24,480 --> 00:01:27,840 37 00:01:27,840 --> 00:01:29,680 38 00:01:29,680 --> 00:01:31,520 39 00:01:31,520 --> 00:01:33,280 40 00:01:33,280 --> 00:01:35,560 41 00:01:44,160 --> 00:01:46,360 MATT: Did you do many pressure tests in your season? 42 00:01:46,360 --> 00:01:48,640 BILLIE: Yeah, I think I did five. Did you? 43 00:01:48,640 --> 00:01:51,320 Yeah, but it was, like, seven years ago. 44 00:01:51,320 --> 00:01:52,560 (LAUGHS) 45 00:01:53,720 --> 00:01:57,720 I did enjoy the pressure tests in my season. 46 00:01:57,720 --> 00:01:59,960 I can say that because I made it through them. 47 00:02:03,160 --> 00:02:06,360 I'm going into this challenge hoping that my experience 48 00:02:06,360 --> 00:02:08,640 in pressure tests might help me. 49 00:02:10,760 --> 00:02:13,040 But I don't think today's going to be easy. 50 00:02:15,320 --> 00:02:17,360 (CHEERING, APPLAUSE) 51 00:02:22,240 --> 00:02:23,480 ANDY: Morning, guys. 52 00:02:30,840 --> 00:02:34,400 Morning all. As you know, today is a pressure test. 53 00:02:36,200 --> 00:02:40,040 You will need to pull out all of the stops if you want to avoid 54 00:02:40,040 --> 00:02:41,240 going home today. 55 00:02:43,440 --> 00:02:48,160 Because today's dish, it's been set by someone 56 00:02:48,160 --> 00:02:51,160 that has truly mastered their craft. 57 00:02:52,640 --> 00:02:57,600 This chef has completely transformed the way that we all cook. 58 00:02:57,600 --> 00:03:01,640 He started a fin to gill movement... 59 00:03:01,640 --> 00:03:03,280 (CONTESTANTS EXCLAIM) Stop it. 60 00:03:03,280 --> 00:03:04,480 Oh, my God. 61 00:03:04,480 --> 00:03:08,160 ..that has turned into a full-on fish revolution. 62 00:03:10,560 --> 00:03:15,440 Please welcome the butcher, the chef, the master. 63 00:03:15,440 --> 00:03:17,640 We have Josh Niland! 64 00:03:26,240 --> 00:03:27,480 DANIEL: I love Josh Niland. 65 00:03:27,480 --> 00:03:30,440 He has changed the way a lot of people think about fish. 66 00:03:30,440 --> 00:03:32,480 If there wasn't a chance for elimination today, 67 00:03:32,480 --> 00:03:34,760 I'd have my hand up just to nominate, just to jump down there 68 00:03:34,760 --> 00:03:36,200 and give it a crack myself, 69 00:03:36,200 --> 00:03:38,520 because I think he has got something up his sleeve 70 00:03:38,520 --> 00:03:40,440 that's going to be pretty epic. 71 00:03:45,760 --> 00:03:46,960 Yes. How are ya? 72 00:03:46,960 --> 00:03:49,080 How are ya, mate? Very good to see you. Good to see you. 73 00:03:49,080 --> 00:03:50,480 Hi! How are you? 74 00:03:50,480 --> 00:03:51,840 G'day, mate. 75 00:03:51,840 --> 00:03:54,040 Josh, welcome back. Thanks for having me. 76 00:03:54,040 --> 00:03:56,400 It's always a pleasure to have you in the kitchen, 77 00:03:56,400 --> 00:04:00,560 but this is your first time setting a pressure test dish. 78 00:04:00,560 --> 00:04:01,880 Yeah. I mean, it's... 79 00:04:01,880 --> 00:04:04,400 It's challenging to get most of our work under one cloche, 80 00:04:04,400 --> 00:04:07,200 but I wanted to pick something 81 00:04:07,200 --> 00:04:09,120 that really summarises the work that we do. 82 00:04:09,120 --> 00:04:14,560 So this dish is 5.5 years of brain power 83 00:04:14,560 --> 00:04:16,560 exerted onto one plate. 84 00:04:17,640 --> 00:04:20,480 And it's extraordinarily difficult. 85 00:04:20,480 --> 00:04:23,320 (LAUGHTER) 86 00:04:28,080 --> 00:04:29,280 Great. 87 00:04:29,280 --> 00:04:32,160 Well, I think that you should show them 88 00:04:32,160 --> 00:04:33,480 what it is they're cooking today. 89 00:04:35,720 --> 00:04:37,680 Today you'll be making my... 90 00:04:41,200 --> 00:04:44,800 ..tuna Wellington with mashed potato and tuna gravy. 91 00:04:44,800 --> 00:04:47,680 (GASPS) Oh, wow. 92 00:04:47,680 --> 00:04:49,480 So cool. 93 00:04:57,320 --> 00:04:58,600 Come on up. Let's have a look. 94 00:05:01,400 --> 00:05:03,000 Oh, wow. Wowser. 95 00:05:03,000 --> 00:05:04,280 Oh, wow. 96 00:05:11,240 --> 00:05:13,480 It's, like, completely perfect. 97 00:05:14,480 --> 00:05:19,480 Josh, mate, it's pretty as a picture, obviously. Do you wanna taste it? 98 00:05:19,480 --> 00:05:21,000 Yeah, please. Please. 99 00:05:21,000 --> 00:05:22,760 Pretty please. Course you do. 100 00:05:22,760 --> 00:05:24,400 What a luxury. 101 00:05:24,400 --> 00:05:26,520 JOSH: So the Wellington basically comprised of 102 00:05:26,520 --> 00:05:29,200 a beautiful centre-cut piece of tuna, 103 00:05:29,200 --> 00:05:31,600 then mushroom duxelles. 104 00:05:31,600 --> 00:05:36,560 And then around that is a very thin beer and buckwheat crepe. 105 00:05:36,560 --> 00:05:38,960 And then around that, then, the sour cream pastry. 106 00:05:41,240 --> 00:05:45,840 A sauce which is made using all of the bones from the tuna. 107 00:05:45,840 --> 00:05:48,560 It shouldn't really taste like a fish-based sauce. 108 00:05:48,560 --> 00:05:50,720 It should taste quite meaty. 109 00:05:50,720 --> 00:05:51,920 And then mashed potato. 110 00:05:51,920 --> 00:05:54,240 Because, you know, what's a Wellington without mash? 111 00:05:57,040 --> 00:05:58,720 Harry. Thoughts? 112 00:05:58,720 --> 00:06:00,000 It's so good. 113 00:06:00,000 --> 00:06:02,080 I knew that today was going to be a challenge. 114 00:06:02,080 --> 00:06:05,760 And this is like probably the most challenging thing 115 00:06:05,760 --> 00:06:07,280 I've seen come in so far. 116 00:06:07,280 --> 00:06:09,840 But I really hope today that I can do it justice 117 00:06:09,840 --> 00:06:11,680 and give it a red-hot go. 118 00:06:11,680 --> 00:06:15,680 Melanie, obviously, you've got another set of challenges. 119 00:06:15,680 --> 00:06:19,160 You're unable to taste that because you're gluten intolerant. 120 00:06:19,160 --> 00:06:21,600 It's been a really long time since I dabbled with wheat pastry, so... 121 00:06:21,600 --> 00:06:24,080 Right, OK. So even making it, you wouldn't... 122 00:06:24,080 --> 00:06:25,920 Haven't done plenty. For others, I mean. You know. 123 00:06:25,920 --> 00:06:28,360 I don't make people food that I can't eat. What's the point of that? 124 00:06:29,560 --> 00:06:31,600 Be thorough when you're reading the recipe. 125 00:06:31,600 --> 00:06:32,880 Yeah, I will. 126 00:06:32,880 --> 00:06:34,680 I'm going to have to rely on my instincts, 127 00:06:34,680 --> 00:06:37,720 and I'll just try my absolute best 128 00:06:37,720 --> 00:06:39,520 to stay in the competition. 129 00:06:39,520 --> 00:06:41,480 I mean, it's all attainable. 130 00:06:41,480 --> 00:06:45,480 And I'm so excited to see our food of Saint Peter and Fish Butchery 131 00:06:45,480 --> 00:06:48,520 get translated here in this kitchen. 132 00:06:48,520 --> 00:06:51,680 Get the goose bumps again and it all gets a bit exciting. 133 00:06:51,680 --> 00:06:56,040 You will have four hours to recreate Josh's tuna Wellington 134 00:06:56,040 --> 00:06:58,800 with mashed potato and tuna gravy. 135 00:07:00,000 --> 00:07:04,000 The recipe and everything you need is at your bench. 136 00:07:04,000 --> 00:07:07,920 And of course, if you cook the dish that least resembles Josh's, 137 00:07:07,920 --> 00:07:10,000 today will be your last day in this kitchen. 138 00:07:13,080 --> 00:07:14,640 Alright, guys, good luck. 139 00:07:16,600 --> 00:07:18,400 Your time starts now. 140 00:07:18,400 --> 00:07:20,600 (CHEERING, APPLAUSE) 141 00:07:29,640 --> 00:07:31,440 ALDO: Come on, Harry! 142 00:07:31,440 --> 00:07:33,240 Go Billie! 143 00:07:33,240 --> 00:07:35,960 BILLIE: Even though there's only three elements - 144 00:07:35,960 --> 00:07:38,720 the potato, the sauce and the Wellington... 145 00:07:39,720 --> 00:07:41,680 ..this recipe is huge. 146 00:07:41,680 --> 00:07:43,440 Come on, Billie. Let's go, Billie. 147 00:07:45,120 --> 00:07:48,280 I think having done a few pressure tests before, 148 00:07:48,280 --> 00:07:53,800 I'm confident with my instincts, but it's quite a difficult task 149 00:07:53,800 --> 00:07:55,760 to keep calm in a pressure test. 150 00:07:58,040 --> 00:08:00,400 MELANIE: Not having done a pressure test before 151 00:08:00,400 --> 00:08:03,640 and not being able to taste most of the components, 152 00:08:03,640 --> 00:08:04,720 I'm definitely nervous. 153 00:08:06,240 --> 00:08:09,920 But I just have to get stuck in and follow this recipe 154 00:08:09,920 --> 00:08:11,280 to an absolute T. 155 00:08:12,840 --> 00:08:14,720 The first thing I need to get working on 156 00:08:14,720 --> 00:08:16,520 is the base of the tuna gravy, 157 00:08:16,520 --> 00:08:19,240 so I need to weigh out those tuna frames 158 00:08:19,240 --> 00:08:20,680 and get them in the oven ASAP. 159 00:08:21,920 --> 00:08:22,920 Ow! 160 00:08:22,920 --> 00:08:24,920 Getting the right level of caramelisation on these bones 161 00:08:24,920 --> 00:08:26,360 is really, really important, 162 00:08:26,360 --> 00:08:27,840 because if they are under-caramelised, 163 00:08:27,840 --> 00:08:31,160 then they won't develop the really rich, sweet flavours 164 00:08:31,160 --> 00:08:32,720 that is really important for the sauce. 165 00:08:32,720 --> 00:08:34,240 There we go. 166 00:08:34,240 --> 00:08:37,880 The tuna gravy is going to have to simmer away for the full four hours 167 00:08:37,880 --> 00:08:40,520 to really develop the flavours. 168 00:08:40,520 --> 00:08:43,360 And that means it's going to need a lot of love. 169 00:08:44,600 --> 00:08:48,480 Skimming it constantly just to make sure that it's perfect. 170 00:08:49,600 --> 00:08:51,800 Because the sauce on any dish, 171 00:08:51,800 --> 00:08:54,440 it can really be a make or break situation. 172 00:08:54,440 --> 00:08:55,920 WOMAN: You're doing well, Mel! 173 00:08:59,680 --> 00:09:01,880 HARRY: My tuna frames are in the oven and they're roasting away 174 00:09:01,880 --> 00:09:03,280 for the sauce. 175 00:09:03,280 --> 00:09:05,480 And now I need to work on my mushroom duxelles. 176 00:09:08,360 --> 00:09:13,120 It's the part that sits closest to the fish in the Wellington. 177 00:09:13,120 --> 00:09:15,800 It creates another level of flavour throughout it 178 00:09:15,800 --> 00:09:20,400 with roasted portobello mushrooms, some ghee, some thyme leaves, 179 00:09:20,400 --> 00:09:21,760 onions, garlic. 180 00:09:21,760 --> 00:09:23,280 And then that's wrapped in the pastry. 181 00:09:23,280 --> 00:09:25,160 I thought the fish was going to be the hardest thing to do, 182 00:09:25,160 --> 00:09:26,760 but apparently picking these thyme leaves is. 183 00:09:26,760 --> 00:09:28,680 10 grams. ALI: Hate picking thyme leaves. 184 00:09:34,640 --> 00:09:36,080 Nice work, Billie. 185 00:09:39,120 --> 00:09:43,320 Josh, another very fitting dish for you to walk through this kitchen. 186 00:09:43,320 --> 00:09:44,920 And this time it's a pressure test. 187 00:09:44,920 --> 00:09:47,520 Mate, what's the first pressure point of this dish? 188 00:09:47,520 --> 00:09:49,680 Well, I think they've got it in front of them. 189 00:09:49,680 --> 00:09:51,920 It's getting that sauce done. 190 00:09:51,920 --> 00:09:54,080 It's about taking a dark fish stock 191 00:09:54,080 --> 00:09:56,680 and then roasting off the sundries of the tuna 192 00:09:56,680 --> 00:09:59,240 in the form of those bones that still carry a bit of meat on them. 193 00:09:59,240 --> 00:10:00,560 Yep. And like any good sauce, 194 00:10:00,560 --> 00:10:02,280 there's that caramelisation period 195 00:10:02,280 --> 00:10:05,080 that just...the bones need to take good colour without burning it. 196 00:10:05,080 --> 00:10:07,680 If you stumble on that one, then the wheels come off pretty early. 197 00:10:07,680 --> 00:10:08,880 Yeah, definitely. 198 00:10:08,880 --> 00:10:12,640 It's a dish of variables, and you make a meal of one of them, 199 00:10:12,640 --> 00:10:13,920 there's no turning back. 200 00:10:16,560 --> 00:10:19,560 HARRY: I've done my mushroom duxelles for the tuna Wellington 201 00:10:19,560 --> 00:10:22,440 and I feel like I'm in a pretty good position. 202 00:10:22,440 --> 00:10:26,120 The next thing I need to do is the base for my tuna gravy. 203 00:10:27,600 --> 00:10:30,600 I've got all my aromatics now in the pan, they're cooking down. 204 00:10:30,600 --> 00:10:33,640 So my pepper, my juniper berries and my bay leaf. 205 00:10:33,640 --> 00:10:36,800 And then it's finished off with some brown Murray cod stock. 206 00:10:39,320 --> 00:10:41,320 You know, there's a lot of stuff that needs to get done. 207 00:10:41,320 --> 00:10:44,040 And I think it would be very, very easy to fall behind today. 208 00:10:44,040 --> 00:10:46,160 And I don't want to do that. So I need to hustle. 209 00:10:47,360 --> 00:10:49,080 MELISSA: I hope everything's going Wellington. 210 00:10:49,080 --> 00:10:51,440 You have three hours to go! 211 00:10:51,440 --> 00:10:52,960 ALDO: Come on, guys! 212 00:10:52,960 --> 00:10:54,120 Come on! 213 00:10:58,960 --> 00:11:01,800 MATT: I've done my duxelles. I'm happy. 214 00:11:01,800 --> 00:11:03,520 Tastes like his, looks like his. 215 00:11:03,520 --> 00:11:05,840 Now I need to work on the gravy. 216 00:11:07,200 --> 00:11:08,640 Josh's gravy, 217 00:11:08,640 --> 00:11:10,560 it had a nice roasted colour to it, 218 00:11:10,560 --> 00:11:13,760 and you could definitely taste the roasted bones. 219 00:11:13,760 --> 00:11:15,880 DANIEL: Oh, good colour, Matt. I like that. 220 00:11:17,320 --> 00:11:18,800 No, look, they look good. 221 00:11:18,800 --> 00:11:20,440 Yes, that's it, mate. Look at that. 222 00:11:20,440 --> 00:11:22,760 The tuna bones have a really nice caramelised colour 223 00:11:22,760 --> 00:11:23,760 which I'm really happy with 224 00:11:23,760 --> 00:11:26,280 because that's going to result in a delicious gravy. 225 00:11:26,280 --> 00:11:28,560 Flavourtown. 226 00:11:28,560 --> 00:11:30,320 (LAUGHS) 227 00:11:30,320 --> 00:11:31,920 HARRY: Uhh, what am I doing? 228 00:11:37,440 --> 00:11:38,760 Harry. Hi. 229 00:11:38,760 --> 00:11:40,000 How are you going? Good. 230 00:11:40,000 --> 00:11:42,440 So you're onto the sauce now? Yes, yes, yep. 231 00:11:44,600 --> 00:11:46,080 Hey, what do you think of this? 232 00:11:48,040 --> 00:11:51,800 It's not as much caramelisation as I'd like to see. 233 00:11:52,960 --> 00:11:55,560 You know, see, even the bones are... 234 00:11:55,560 --> 00:11:56,840 They're a bit blond. 235 00:11:57,840 --> 00:11:59,680 Mm-hm. Yeah. Yeah. 236 00:12:02,680 --> 00:12:05,000 The sauce is the thing that, like, connects all of the elements. 237 00:12:05,000 --> 00:12:07,600 It's the concrete between the bricks. You know what I mean? 238 00:12:07,600 --> 00:12:08,680 Yeah. 239 00:12:08,680 --> 00:12:11,920 If you slip up with one element, it's a bit of a snowball effect. 240 00:12:11,920 --> 00:12:13,160 Yep. 241 00:12:13,160 --> 00:12:18,520 I've really, really messed this up, and I don't know if I can fix it. 242 00:12:18,520 --> 00:12:19,840 ALDO: Come on, you got this. 243 00:12:19,840 --> 00:12:22,120 One mistake could mean me going home today. 244 00:12:22,120 --> 00:12:23,120 Alright. 245 00:12:33,080 --> 00:12:35,720 HARRY: It's scary to know that I've already done something wrong 246 00:12:35,720 --> 00:12:37,000 with my sauce. 247 00:12:37,000 --> 00:12:38,840 (EXHALES SHARPLY) 248 00:12:38,840 --> 00:12:40,920 I don't have time to go back and start again. 249 00:12:40,920 --> 00:12:43,480 But in this competition, it's about pivoting. 250 00:12:43,480 --> 00:12:46,280 And now's the time where I need to rectify what's happened 251 00:12:46,280 --> 00:12:47,600 with my sauce. 252 00:12:47,600 --> 00:12:48,880 I have an idea. 253 00:12:48,880 --> 00:12:50,600 ANDY: You have what? I have an idea. 254 00:12:52,160 --> 00:12:55,040 I'm going to take some out and put them back in to the oven 255 00:12:55,040 --> 00:12:56,640 and then I'll put them back in the stock 256 00:12:56,640 --> 00:12:58,480 and hopefully I can get a little bit more colour. 257 00:13:00,560 --> 00:13:02,560 Keep pushing. Attention to detail. 258 00:13:02,560 --> 00:13:03,760 Thanks very much. 259 00:13:05,080 --> 00:13:06,400 WOMAN: Come on, Harry. Alright. 260 00:13:07,800 --> 00:13:10,280 I'm really hoping that this will work. 261 00:13:11,280 --> 00:13:13,520 But I just don't know if it's going to be enough to save it. 262 00:13:13,520 --> 00:13:18,680 I've got my gravy on and I'm just starting on the...the crepes. 263 00:13:21,440 --> 00:13:23,760 Looks good, Billie. Great, Billie. 264 00:13:23,760 --> 00:13:26,880 I may be biased, but I think Billie is the one that's most suited 265 00:13:26,880 --> 00:13:29,000 for this pressure test. 266 00:13:29,000 --> 00:13:31,200 Nothing rattles her. 267 00:13:31,200 --> 00:13:35,080 She's got laser focus and she's got killer instincts 268 00:13:35,080 --> 00:13:36,840 when it comes to cooking. 269 00:13:37,920 --> 00:13:39,080 Yes, Billie. 270 00:13:39,080 --> 00:13:41,080 (CHEERING, APPLAUSE) Yes, Billie! 271 00:13:41,080 --> 00:13:42,440 You made it! 272 00:13:44,160 --> 00:13:46,320 Yeah. She's the one to watch. 273 00:13:46,320 --> 00:13:47,840 (WHISPERS) OK. 274 00:13:47,840 --> 00:13:49,600 Oh, Matt. 275 00:13:49,600 --> 00:13:51,160 That looks good, man. Beautiful. Beautiful. 276 00:13:51,160 --> 00:13:52,520 Yeah, it's perfect. 277 00:13:54,400 --> 00:13:55,880 Looking good, Mel. 278 00:13:55,880 --> 00:13:57,200 Thanks, Michael. 279 00:13:57,200 --> 00:13:59,200 Keep it up. You're doing well. 280 00:13:59,200 --> 00:14:00,880 Um, I think I'm going OK. 281 00:14:00,880 --> 00:14:03,200 I'm just kind of following the recipe, plodding along. 282 00:14:04,680 --> 00:14:06,160 I make crepes. 283 00:14:07,320 --> 00:14:08,800 Albeit gluten-free ones. 284 00:14:10,120 --> 00:14:11,360 Nice work, Mel. 285 00:14:14,320 --> 00:14:15,600 Um, looks right. 286 00:14:15,600 --> 00:14:17,400 Now I'm just portioning things, 287 00:14:17,400 --> 00:14:19,920 getting it ready to start onto the pastry. 288 00:14:24,280 --> 00:14:28,720 ALDO: Nice, roasting the potatoes on salt. Take the moisture out. 289 00:14:30,720 --> 00:14:33,240 BILLIE: I feel like I'm on a bit of a roll. 290 00:14:34,480 --> 00:14:39,760 My crepes are done and I've got my potatoes roasting for the mash. 291 00:14:39,760 --> 00:14:42,720 And now I need to get on to this sour cream pastry. 292 00:14:49,520 --> 00:14:52,240 JULIE: It's almost like you do it for a living, Billie. 293 00:14:52,240 --> 00:14:53,800 It's pretty hot in here. 294 00:14:53,800 --> 00:14:57,240 So with the pastry, I got to work fast so that butter doesn't melt. 295 00:14:58,560 --> 00:15:01,400 JOCK: Might not feel like it, but you're already halfway through. 296 00:15:01,400 --> 00:15:03,640 Two hours down, two hours to go. 297 00:15:03,640 --> 00:15:06,280 (CHEERING FROM THE GANTRY) 298 00:15:06,280 --> 00:15:09,440 ALDO: Go Harry! Go Billie! Go Mel! Go Matt! 299 00:15:15,760 --> 00:15:17,240 (LAUGHS) 300 00:15:17,240 --> 00:15:18,600 Harry! 301 00:15:18,600 --> 00:15:20,320 I think Harry is in trouble. 302 00:15:20,320 --> 00:15:22,680 She's stressed, and she needs to catch up. 303 00:15:23,880 --> 00:15:26,360 Come on, Harry. Make an extra one. 304 00:15:26,360 --> 00:15:27,840 HARRY: Yeah. 305 00:15:27,840 --> 00:15:29,600 Don't throw them out! 306 00:15:29,600 --> 00:15:30,840 Keep them just in case. 307 00:15:30,840 --> 00:15:32,040 Good point. 308 00:15:32,040 --> 00:15:34,400 I feel like a mum. Like, up on the gantry. 309 00:15:34,400 --> 00:15:36,000 I almost can't watch. 310 00:15:38,680 --> 00:15:41,200 I've got my fingers crossed for her because it's not looking good. 311 00:15:41,200 --> 00:15:42,560 Am I behind? 312 00:15:42,560 --> 00:15:44,040 Just keep going. 313 00:15:44,040 --> 00:15:46,520 At this point in the cook, I know I'm super behind. 314 00:15:46,520 --> 00:15:49,040 My stock and the fishbones was a little bit of a setback, 315 00:15:49,040 --> 00:15:50,920 but time is ticking away really, really quickly 316 00:15:50,920 --> 00:15:52,160 and I need to keep pushing. 317 00:15:59,080 --> 00:16:00,360 ALI: Nice one, Matty. 318 00:16:00,360 --> 00:16:02,440 Keep going, brother. Yeah. Good, Matt. 319 00:16:02,440 --> 00:16:04,440 My sauce is on the go. I'm working on the pastry now. 320 00:16:08,400 --> 00:16:10,320 MINDY: Beautiful, Billie. 321 00:16:10,320 --> 00:16:11,800 TOMMY: Freaking amazing, Billie. 322 00:16:14,960 --> 00:16:16,640 Classic Billie's motored ahead, hasn't she? 323 00:16:16,640 --> 00:16:19,800 So, you know, there's no competing with that girl. (CHUCKLES) 324 00:16:21,800 --> 00:16:24,480 MICHAEL: She's just super, like, super focused, right? 325 00:16:24,480 --> 00:16:26,080 Mm. Absolutely. 326 00:16:26,080 --> 00:16:28,840 Rolling this pastry out is the first step 327 00:16:28,840 --> 00:16:31,320 in the construction of the Wellington. 328 00:16:33,880 --> 00:16:36,880 A lot of pastry calls for three mil. 329 00:16:36,880 --> 00:16:39,160 So two mil is very thin. 330 00:16:43,000 --> 00:16:46,960 If it's too thick, it won't cook all the way through. 331 00:16:46,960 --> 00:16:51,200 It's a major component to get right on this dish, 332 00:16:51,200 --> 00:16:54,480 so I need to get that pastry perfect. 333 00:16:54,480 --> 00:16:55,920 OK. 334 00:16:58,480 --> 00:17:00,000 (MELANIE SIGHS ANXIOUSLY) 335 00:17:00,000 --> 00:17:02,720 Breathe, Mel. It's all good. 336 00:17:02,720 --> 00:17:05,760 I'm definitely trying to remember what Josh's pastry was like. 337 00:17:05,760 --> 00:17:07,280 It wasn't thick. 338 00:17:07,280 --> 00:17:09,960 The recipe says it should be two mils thick, 339 00:17:09,960 --> 00:17:13,280 which seems insanely thin. 340 00:17:13,280 --> 00:17:15,520 Still not two mils. 341 00:17:15,520 --> 00:17:19,120 It's been more than five years since I cooked with gluten flour, 342 00:17:19,120 --> 00:17:21,040 so I wouldn't have a clue what's wrong. 343 00:17:26,120 --> 00:17:28,080 I feel very out of my depth right now. 344 00:17:28,080 --> 00:17:29,360 Keep going, Mel. 345 00:17:34,280 --> 00:17:36,160 DANIEL: Does it say how thick it's supposed to be or no? 346 00:17:36,160 --> 00:17:38,160 Yeah. Two mil. Oh, yeah. 347 00:17:40,680 --> 00:17:41,960 ALDO: Keep rolling. 348 00:17:47,120 --> 00:17:48,520 Almost there, Mel. 349 00:17:49,920 --> 00:17:52,760 MEL: I can see that the pastry is too thick. 350 00:17:52,760 --> 00:17:56,600 And if I can't roll it thinner, it won't cook through. 351 00:17:56,600 --> 00:17:58,160 What is going on? 352 00:18:01,360 --> 00:18:03,600 And I'm starting to panic. 353 00:18:05,160 --> 00:18:06,480 MONTANA: Keep pushing. 354 00:18:06,480 --> 00:18:10,560 We're past the halfway mark, and I have so much I need to get done, 355 00:18:10,560 --> 00:18:15,080 and I have a sinking feeling I'm not going to be finished in time. 356 00:18:15,080 --> 00:18:17,240 (SNIFFLES) 357 00:18:18,720 --> 00:18:19,960 (SIGHS) 358 00:18:33,160 --> 00:18:36,240 My pastry is not quite where I want it, but I have to keep going 359 00:18:36,240 --> 00:18:37,560 to get this Wellington on the plate. 360 00:18:37,560 --> 00:18:39,000 It's a really intense cook. 361 00:18:39,000 --> 00:18:41,400 Quite natural to just kind of have a bit of a meltdown, 362 00:18:41,400 --> 00:18:45,560 but I feel like I did, and now hopefully I'm over it. 363 00:18:45,560 --> 00:18:48,080 It's just a recipe and I'm just trying to think about it like that. 364 00:18:48,080 --> 00:18:52,240 I need to move on to prepping my tuna loin so that I can assemble 365 00:18:52,240 --> 00:18:55,600 this Wellington and get it into the oven ASAP. 366 00:18:55,600 --> 00:18:56,960 Melanie. You OK? 367 00:18:56,960 --> 00:18:58,320 Yeah. I'm all good. (LAUGHS) 368 00:18:58,320 --> 00:19:00,880 Still got that good old smile on that face, which I like. 369 00:19:00,880 --> 00:19:02,520 I'm just trusting the recipe. 370 00:19:02,520 --> 00:19:05,120 So I really hope you checked it to a T. 371 00:19:05,120 --> 00:19:07,160 So it's your fault. (LAUGHS) 372 00:19:09,280 --> 00:19:12,240 Guys, the jobs are starting to pile up. 373 00:19:12,240 --> 00:19:13,680 You've only got an hour to go. 374 00:19:13,680 --> 00:19:15,520 Come on, guys! JOCK: Let's go! 375 00:19:15,520 --> 00:19:17,680 (CHEERING) Come on, Harry! Stay focused, Harry! 376 00:19:17,680 --> 00:19:19,160 Come on! 377 00:19:22,440 --> 00:19:25,120 My potatoes are in the oven. My mushroom duxelles is finished. 378 00:19:25,120 --> 00:19:26,800 My gravy is reducing. 379 00:19:26,800 --> 00:19:28,400 I've got my crepes completed. 380 00:19:28,400 --> 00:19:32,000 Now I need to get my tuna loin portioned out correctly, 381 00:19:32,000 --> 00:19:34,400 which is going to go in the centre of the Wellington. 382 00:19:34,400 --> 00:19:36,520 I like the look of this one. 383 00:19:36,520 --> 00:19:39,200 I need a piece of loin from the centre of this filet 384 00:19:39,200 --> 00:19:44,160 that's 9.5 by 7 by 5 centimetres and weighs 300 grams. 385 00:19:44,160 --> 00:19:45,520 MONTANA: There you go. 386 00:19:45,520 --> 00:19:48,080 I weighed it. It's supposed to be approximately 300. 387 00:19:48,080 --> 00:19:52,800 Mine was about 320, which means it's pretty close to what Josh's was. 388 00:19:54,000 --> 00:19:57,800 I'm just measuring out my duxelles now. 389 00:19:57,800 --> 00:20:00,000 I'm going to start laying out my crepe and mushroom 390 00:20:00,000 --> 00:20:04,640 so I can wrap the tuna loin and make up this Wellington. 391 00:20:04,640 --> 00:20:06,200 DANIEL: Let's go, mate. Wrap them up. 392 00:20:06,200 --> 00:20:10,600 BILLIE: "Approximately 9.5 by 7...by 5." 393 00:20:10,600 --> 00:20:11,760 I'm having a bit of a moment. 394 00:20:11,760 --> 00:20:13,720 I can't really work out what the dimensions are 395 00:20:13,720 --> 00:20:15,480 for this piece of tuna, 396 00:20:15,480 --> 00:20:17,320 but I know I have to get it right. 397 00:20:18,720 --> 00:20:21,480 "9.5 by 7 by 5." 398 00:20:22,760 --> 00:20:24,920 It doesn't really make sense. 399 00:20:24,920 --> 00:20:27,840 It takes a lot of laser focus to compete in a pressure test. 400 00:20:27,840 --> 00:20:32,040 And having flown the frequent pressure test miles myself, 401 00:20:32,040 --> 00:20:36,000 I know that you need to follow the recipe to a T. 402 00:20:36,000 --> 00:20:39,760 But with this particular pressure test, making a Wellington, 403 00:20:39,760 --> 00:20:42,920 the weight and the size of the tuna is quite important 404 00:20:42,920 --> 00:20:46,000 because if you have a tuna that's too big, it might be undercooked. 405 00:20:46,000 --> 00:20:48,240 And if it's too small, then you run into the risk 406 00:20:48,240 --> 00:20:49,560 of overcooking the tuna. 407 00:20:49,560 --> 00:20:51,040 What!? 408 00:20:52,840 --> 00:20:55,200 Nine and a half long. So it's actually not that long. 409 00:20:57,600 --> 00:20:59,480 The devil here is in the details. 410 00:20:59,480 --> 00:21:03,360 So if you don't pay attention, then you'll run into trouble. 411 00:21:03,360 --> 00:21:04,920 (GROANS) 412 00:21:10,520 --> 00:21:12,160 I think it's fine. (LAUGHS) 413 00:21:17,880 --> 00:21:19,400 HARRY: I feel like I've caught up a little bit, 414 00:21:19,400 --> 00:21:21,080 but I need to keep pushing forward. 415 00:21:23,520 --> 00:21:26,400 "Then trim tuna to 300 grams rectangle portion 416 00:21:26,400 --> 00:21:29,360 "approximately that size by 5cm high." 417 00:21:29,360 --> 00:21:31,520 There's an approximation of the dimensions of it, 418 00:21:31,520 --> 00:21:34,520 but in the recipe it says that it needs to be 300 grams 419 00:21:34,520 --> 00:21:37,120 because that will ensure that I have the right cook 420 00:21:37,120 --> 00:21:40,840 and the right amount of duxelles, crepe and pastries for my Wellington. 421 00:21:44,080 --> 00:21:45,240 That's pretty good. 422 00:21:45,240 --> 00:21:48,440 So now that I've got my perfect 300 gram piece of tuna 423 00:21:48,440 --> 00:21:50,480 to go into the middle of my Wellington, 424 00:21:50,480 --> 00:21:52,200 the next thing I need to move on to 425 00:21:52,200 --> 00:21:55,200 is the construction of the Wellington itself so I can get it in the oven. 426 00:22:02,280 --> 00:22:05,960 Once it's perfectly wrapped in the duxelles mix, 427 00:22:05,960 --> 00:22:08,440 I'm placing it into the centre of my crepe 428 00:22:08,440 --> 00:22:10,200 before I go to wrap it in my pastry. 429 00:22:11,840 --> 00:22:13,720 Whoo-hoo. Finally. 430 00:22:13,720 --> 00:22:15,360 ALDO: Come on, Harry. Come on. 431 00:22:15,360 --> 00:22:16,360 MELISSA: Come on, Billie. 432 00:22:18,120 --> 00:22:21,120 BILLIE: I'm starting to construct this Wellington. 433 00:22:24,040 --> 00:22:28,360 I'm trying to get that small round shape that Josh's Wellington had. 434 00:22:30,600 --> 00:22:33,520 But it's not sort of coming together as it should. 435 00:22:34,840 --> 00:22:35,840 Hmm. 436 00:22:39,120 --> 00:22:40,320 Little bit big. 437 00:22:41,600 --> 00:22:44,160 I realise my tuna's too big, 438 00:22:44,160 --> 00:22:47,920 and that means that it's going to take a bit longer to cook. 439 00:22:47,920 --> 00:22:49,640 TOMMY: That's gonna be problematic. 440 00:22:51,400 --> 00:22:54,040 And it also could potentially throw out the balance of 441 00:22:54,040 --> 00:22:56,080 the duxelles and the pastry. 442 00:22:56,080 --> 00:22:57,360 Right. Bugger. 443 00:22:57,360 --> 00:22:59,480 That Wellington has to be perfect. 444 00:22:59,480 --> 00:23:03,520 And I can't believe I missed a very important step on the recipe 445 00:23:03,520 --> 00:23:05,200 with the weight for the tuna. 446 00:23:05,200 --> 00:23:07,360 But there's nothing I can do now. 447 00:23:07,360 --> 00:23:11,400 It's already assembled and I don't have enough time to do it again 448 00:23:11,400 --> 00:23:13,600 because it needs to go in the oven ASAP. 449 00:23:13,600 --> 00:23:16,480 I'm just hoping now that I've left myself enough time 450 00:23:16,480 --> 00:23:19,880 to get this tuna cooked and on the plates. 451 00:23:22,080 --> 00:23:25,600 If there's ever a time to keep a cool head, it's right now. 452 00:23:25,600 --> 00:23:27,280 30 minutes to go! 453 00:23:27,280 --> 00:23:29,960 (CHEERING) 454 00:23:29,960 --> 00:23:33,280 ALDO: Go Mel! Go Matt! Go Billie! Go Harry! 455 00:23:33,280 --> 00:23:34,600 Come on, guys! 456 00:23:41,000 --> 00:23:42,520 (MELANIE SIGHS) OK. 457 00:23:42,520 --> 00:23:45,640 I've managed to get the duxelles in a nice even layer 458 00:23:45,640 --> 00:23:46,640 all around the tuna. 459 00:23:46,640 --> 00:23:50,400 But now I have to get this chunk wrapped in the crepe. 460 00:23:52,040 --> 00:23:53,920 Supposed to be excess overhang. 461 00:23:53,920 --> 00:23:55,960 If anything, there's not enough. 462 00:23:58,200 --> 00:23:59,960 It's not enough bloody crepe. 463 00:23:59,960 --> 00:24:02,880 But there's not enough crepe to wrap it and it's just kind of not right. 464 00:24:02,880 --> 00:24:04,360 I don't know why. 465 00:24:05,360 --> 00:24:06,640 This doesn't make sense. 466 00:24:08,600 --> 00:24:09,680 I've got my second crepe. 467 00:24:09,680 --> 00:24:12,520 The recipe doesn't talk about using scraps from another crepe, 468 00:24:12,520 --> 00:24:14,800 but obviously that's what I'm gonna have to do. 469 00:24:14,800 --> 00:24:16,680 Dunno. Flying a little bit blind. 470 00:24:16,680 --> 00:24:19,800 Hoping that what I've... 471 00:24:19,800 --> 00:24:21,680 ..the way I've followed the recipe is the right way. 472 00:24:25,640 --> 00:24:27,840 DANIEL: Nice work, brother. 473 00:24:27,840 --> 00:24:30,200 That looks good, man. Yeah, it's perfect. 474 00:24:30,200 --> 00:24:31,800 MATT: I mean, I'm happy I've got that together. 475 00:24:32,800 --> 00:24:34,320 Alright, keep going, brother. 476 00:24:37,480 --> 00:24:38,720 There we go. 477 00:24:42,200 --> 00:24:44,680 ALDO: Come on, Harry. How long it has to be in the oven? 478 00:24:44,680 --> 00:24:47,040 HARRY: So, 18 to 20. Beautiful. 479 00:24:47,040 --> 00:24:48,680 Harry, how are you doing? Hey. Good. 480 00:24:48,680 --> 00:24:50,400 You got four minutes to get it in the oven. 481 00:24:50,400 --> 00:24:51,840 I can do it. 482 00:24:53,480 --> 00:24:55,200 How heavy was yours? 483 00:24:55,200 --> 00:24:57,160 300 on the dot. Beautiful. 484 00:24:58,160 --> 00:25:01,200 ALDO: Come on, Harry. Come on. (CLAPS) 485 00:25:06,360 --> 00:25:09,880 Now it's time for me to motor through this mashed potato. 486 00:25:09,880 --> 00:25:11,800 Done this before. I know what I need to do. 487 00:25:11,800 --> 00:25:13,080 I just need to get it done. 488 00:25:17,160 --> 00:25:20,120 DANIEL: Nice, Mel. Great work. 489 00:25:20,120 --> 00:25:23,000 MEL: My tuna Wellington is looking quite nicely assembled. 490 00:25:23,000 --> 00:25:25,360 I can feel that the pastry on the end is quite thick, 491 00:25:25,360 --> 00:25:27,360 but I just need to get this in the oven ASAP. 492 00:25:31,320 --> 00:25:33,120 18 minutes. 493 00:25:33,120 --> 00:25:34,760 You're alright, Mel. 494 00:25:34,760 --> 00:25:36,480 Keep going, Mel. Keep going. 495 00:25:36,480 --> 00:25:38,360 (BREATHES DEEPLY) Home stretch. 496 00:25:42,280 --> 00:25:45,480 She might have to pick up her pace. 497 00:25:45,480 --> 00:25:47,600 40 minutes, Bill. BILLIE: 40 minutes left. OK. 498 00:25:47,600 --> 00:25:49,120 I've got to get that in, then. 499 00:25:49,120 --> 00:25:50,760 That's in the oven. 500 00:25:50,760 --> 00:25:53,440 I put my tuna Wellington into the oven, 501 00:25:53,440 --> 00:25:58,280 but because my tuna's too big, I don't know if I've got enough time 502 00:25:58,280 --> 00:26:01,160 to cook it and then carve it and then plate it. 503 00:26:01,160 --> 00:26:04,160 So it's going to be down to the wire. 504 00:26:04,160 --> 00:26:06,000 Oh, God, this is awful. 505 00:26:20,560 --> 00:26:22,440 ANDY: Come on! Go! (CHEERING AND APPLAUSE) 506 00:26:22,440 --> 00:26:24,080 MAN: Come on, everybody! 507 00:26:24,080 --> 00:26:26,240 MAN: Go, Mel! Go, Billie! Whoo! Whoo! 508 00:26:26,240 --> 00:26:27,760 Go, guys! 509 00:26:32,360 --> 00:26:33,920 MATT: Ooh, that's hot. 510 00:26:33,920 --> 00:26:34,920 MICHAEL: Push, Matty. 511 00:26:37,080 --> 00:26:38,760 You going OK? 512 00:26:38,760 --> 00:26:40,240 Ah... 513 00:26:40,240 --> 00:26:41,920 I'm motoring. Yeah. 514 00:26:41,920 --> 00:26:42,960 I'm motoring. 515 00:26:42,960 --> 00:26:44,320 I'll be finishing. Don't you worry. 516 00:26:44,320 --> 00:26:46,080 Good. That's the fighting spirit. 517 00:26:47,640 --> 00:26:50,720 My Wellington's cooking in the oven. I'm pleased with my mashed potato. 518 00:26:50,720 --> 00:26:52,880 Now I need to finish my sauce. 519 00:26:52,880 --> 00:26:55,000 Give it another skim to remove some of the scum. 520 00:26:56,000 --> 00:26:58,720 Looks quite similar to Josh's. 521 00:26:58,720 --> 00:27:00,360 I need to strain out all the bones 522 00:27:00,360 --> 00:27:03,320 to make sure I've got no impurities in the final sauce. 523 00:27:11,080 --> 00:27:13,600 The one thing that I'm not worried about is the mashed potato. 524 00:27:13,600 --> 00:27:15,280 It tastes awesome. 525 00:27:15,280 --> 00:27:17,320 But I need to go back to my sauce 526 00:27:17,320 --> 00:27:19,880 because that's the thing that brings the dish together. 527 00:27:19,880 --> 00:27:22,160 I just need to reduce it down a little bit further. 528 00:27:22,160 --> 00:27:24,520 Looking at my sauce as it bubbles away, 529 00:27:24,520 --> 00:27:26,880 it kind of doesn't look how I would think it should look. 530 00:27:26,880 --> 00:27:27,880 Phew. 531 00:27:30,880 --> 00:27:33,680 Holy mackerel. What is going on in there? 532 00:27:34,920 --> 00:27:37,040 It's like there's a lot of sludge. 533 00:27:37,040 --> 00:27:38,440 (EXHALES HEAVILY) Do you know what I mean? 534 00:27:38,440 --> 00:27:39,440 Yeah. 535 00:27:39,440 --> 00:27:41,120 Something's going wrong here in the process, 536 00:27:41,120 --> 00:27:42,840 as in, in the skimming. 537 00:27:42,840 --> 00:27:44,640 It hasn't been skimmed. 538 00:27:44,640 --> 00:27:46,760 At least you're honest, yeah. Try to be. 539 00:27:46,760 --> 00:27:48,280 But, yeah, the more it goes down, 540 00:27:48,280 --> 00:27:50,360 the more challenging it becomes to find clarity. 541 00:27:50,360 --> 00:27:51,360 Yeah. Yeah. 542 00:27:51,360 --> 00:27:53,600 If you don't take action on that, you could see yourself in trouble. 543 00:27:53,600 --> 00:27:54,760 Yeah. OK. 544 00:27:55,800 --> 00:27:57,120 (SIGHS) 545 00:27:58,680 --> 00:28:01,760 I need to get this sauce as clear as I possibly can 546 00:28:01,760 --> 00:28:06,160 until I end up with some semblance of clarity that's near Josh's. 547 00:28:06,160 --> 00:28:08,360 It needs love, 'cause otherwise I'm going home. 548 00:28:10,080 --> 00:28:11,840 How's my Wellington looking? 549 00:28:12,960 --> 00:28:16,280 My Wellington has had about 17, 18 minutes in the oven. 550 00:28:17,360 --> 00:28:19,280 Not cooking as fast as it should be. 551 00:28:20,280 --> 00:28:23,000 Your weight of the tuna - how heavy was it? 552 00:28:23,000 --> 00:28:25,280 The weight of the tuna? 553 00:28:25,280 --> 00:28:28,400 Uh, I'm not sure. In the recipe it was 300 grams. 554 00:28:28,400 --> 00:28:31,040 The actual raw tuna. Shit, did it? 555 00:28:32,480 --> 00:28:34,840 I don't remember having to weigh the tuna. 556 00:28:34,840 --> 00:28:36,320 Oh, no. 557 00:28:39,080 --> 00:28:43,560 Sure enough, there's a line says it should be 300 grams. 558 00:28:43,560 --> 00:28:44,600 (SIGHS) 559 00:28:44,600 --> 00:28:47,200 And now it's making sense why I'm taking longer to cook 560 00:28:47,200 --> 00:28:48,920 because it's too big! 561 00:28:50,560 --> 00:28:51,880 The time and temperature 562 00:28:51,880 --> 00:28:53,960 is consistent with the size piece that I did, 563 00:28:53,960 --> 00:28:55,960 whereas this one is just slightly bigger. 564 00:28:55,960 --> 00:28:57,160 Is everything else ready? 565 00:28:57,160 --> 00:28:59,440 Um, just about. I just need to finish my sauce. 566 00:29:02,600 --> 00:29:05,560 Thank you. All good. Job's done. 567 00:29:05,560 --> 00:29:06,920 OK. Alright. 568 00:29:06,920 --> 00:29:08,480 Thanks, Josh. You're right. Hang in. 569 00:29:14,120 --> 00:29:16,080 DANIEL: It's alright, mate. Dust it off. Keep going, eh? 570 00:29:16,080 --> 00:29:19,240 I just have to carry on. 571 00:29:19,240 --> 00:29:21,520 I don't know what this will do for my final dish, though. 572 00:29:24,720 --> 00:29:28,120 Now is the moment of truth. Time to carve your Wellingtons. 573 00:29:28,120 --> 00:29:29,760 Five minutes to go! 574 00:29:29,760 --> 00:29:31,840 (CHEERING AND APPLAUSE) MAN: Come on, guys! 575 00:29:31,840 --> 00:29:33,360 Come on, guys. Go, guys! 576 00:29:33,360 --> 00:29:34,960 Come on, Billie. Come on. 577 00:29:35,960 --> 00:29:37,040 Where's my tea towels? 578 00:29:38,480 --> 00:29:40,840 (OVEN BEEPS) 579 00:29:43,440 --> 00:29:45,720 MICHAEL: Nice Wellington. Nice, Matty. 580 00:29:47,680 --> 00:29:49,320 She's looking brown. 581 00:29:49,320 --> 00:29:50,840 Looks pretty good. 582 00:29:52,640 --> 00:29:54,680 She's a little blonde on top, but... 583 00:29:55,960 --> 00:29:57,560 ..she'll have to do. 584 00:30:02,000 --> 00:30:03,640 So my sauce is looking good. 585 00:30:03,640 --> 00:30:06,280 It's reduced down nicely and it tastes good. 586 00:30:06,280 --> 00:30:07,320 Um... 587 00:30:08,320 --> 00:30:13,040 But I'm still waiting on this tuna Wellington to come out of the oven. 588 00:30:13,040 --> 00:30:15,760 That's gonna, yeah, be down to the wire, isn't it? 589 00:30:15,760 --> 00:30:18,080 (OVEN BEEPS) Oh, that's me! 590 00:30:18,080 --> 00:30:20,120 The Wellington is fine looking. 591 00:30:20,120 --> 00:30:23,200 Like, it's cooked quite nicely, at least on the outside. 592 00:30:24,200 --> 00:30:27,320 So I at the very least have time to get everything on the plate. 593 00:30:27,320 --> 00:30:29,760 MICHAEL: Oh-ho, Mel! 594 00:30:30,760 --> 00:30:31,880 Nice. 595 00:30:33,520 --> 00:30:36,480 But so much rests on what is inside that Wellington. 596 00:30:38,200 --> 00:30:40,400 Three minutes to go. Come on! 597 00:30:40,400 --> 00:30:43,440 Come on, guys. Let's go. Great work, guys. Go, Matty! 598 00:30:43,440 --> 00:30:44,720 Go, Mel! 599 00:30:44,720 --> 00:30:46,440 Go, Billie! Go, Harry! 600 00:30:48,360 --> 00:30:49,720 Come on, let's go! 601 00:30:51,240 --> 00:30:52,840 Well done, Mel! 602 00:30:52,840 --> 00:30:54,200 Oh, shit. 603 00:30:55,800 --> 00:30:57,520 ALDO: Come on, Bill. You got this. 604 00:30:59,560 --> 00:31:01,000 Oh, my God. I'm so stressed. 605 00:31:01,000 --> 00:31:02,640 BILLIE: OK. 606 00:31:02,640 --> 00:31:04,440 Down to the wire. 607 00:31:08,400 --> 00:31:09,680 Oh, come on, Billie. 608 00:31:10,880 --> 00:31:12,200 (OVEN BEEPS) OK, there we go. 609 00:31:13,280 --> 00:31:14,760 Yes, Billie. 610 00:31:14,760 --> 00:31:16,800 Come on! 611 00:31:16,800 --> 00:31:19,400 I'm happy with the pastry. It seems nice and thin. 612 00:31:22,800 --> 00:31:24,960 But carving into this Wellington, 613 00:31:24,960 --> 00:31:27,880 I'm just really worried about the tuna. 614 00:31:27,880 --> 00:31:29,040 Come on, Billie. 615 00:31:31,520 --> 00:31:34,160 Yes, Billie! 616 00:31:34,160 --> 00:31:35,880 I'm guessing it's pink. 617 00:31:39,480 --> 00:31:41,760 And here we go. 10... 618 00:31:41,760 --> 00:31:45,920 ALL: Nine, eight, seven, six, 619 00:31:45,920 --> 00:31:50,680 five, four, three, two, one. 620 00:31:50,680 --> 00:31:52,480 That's it! 621 00:31:52,480 --> 00:31:55,040 (CHEERING AND APPLAUSE) Well done, Bill! 622 00:31:56,040 --> 00:31:57,800 Just. 623 00:31:57,800 --> 00:31:59,280 Just made it. 624 00:32:08,520 --> 00:32:11,320 I am so disappointed right now. 625 00:32:11,320 --> 00:32:13,560 I know that my sauce isn't perfect. 626 00:32:13,560 --> 00:32:17,120 It's, like, definitely not as beautiful and clear as Josh's. 627 00:32:18,880 --> 00:32:21,040 I really don't want to go home today. 628 00:32:26,240 --> 00:32:27,800 BILLIE: Good luck, Matt. 629 00:32:27,800 --> 00:32:29,400 Good luck. Good luck, mate. 630 00:32:29,400 --> 00:32:30,640 Thank you. 631 00:32:30,640 --> 00:32:32,240 Good job, mate. 632 00:32:33,520 --> 00:32:37,200 I'm just proud to be presenting my tuna Wellington to Josh Niland. 633 00:32:37,200 --> 00:32:39,600 Alright, mate? Hello. How are you? 634 00:32:39,600 --> 00:32:41,160 I think that the flavours are good. 635 00:32:41,160 --> 00:32:43,720 So I just hope that it's close to Josh's. 636 00:32:44,760 --> 00:32:46,880 You know, I want him to be impressed by me. 637 00:32:55,480 --> 00:32:58,320 Matt, second pressure test. 638 00:32:58,320 --> 00:33:00,280 Second pressure test. As good as the first? 639 00:33:00,280 --> 00:33:02,520 If anything, each time I'm in the kitchen, 640 00:33:02,520 --> 00:33:04,520 I'm more passionate and more excited about it. 641 00:33:04,520 --> 00:33:06,080 So good. 642 00:33:06,080 --> 00:33:07,680 Yeah, pressure test aside, 643 00:33:07,680 --> 00:33:09,560 and the threat of going home aside, 644 00:33:09,560 --> 00:33:12,480 if anything, like, my favourite cook of the competition so far. 645 00:33:12,480 --> 00:33:13,800 Wow. Yeah. 646 00:33:13,800 --> 00:33:15,120 That's awesome. Yeah. 647 00:33:15,120 --> 00:33:16,440 Alright, mate, we'll test that. 648 00:33:16,440 --> 00:33:18,880 Perfect. Thank you very much. ALL: Thank you. 649 00:33:22,560 --> 00:33:24,200 JOSH: The cutting's a bit rough, huh? 650 00:33:24,200 --> 00:33:28,160 ANDY: Yeah. But other than that, it looks pretty good. 651 00:33:28,160 --> 00:33:29,280 MEL: OK. 652 00:33:50,560 --> 00:33:51,960 It's fantastic. 653 00:33:51,960 --> 00:33:53,720 Just speaking to the pastry alone 654 00:33:53,720 --> 00:33:56,360 and how crunchy it is, almost glassy. 655 00:33:56,360 --> 00:33:59,320 It's wonderful to see that he's paid attention to that. 656 00:33:59,320 --> 00:34:01,320 He should be very proud. 657 00:34:01,320 --> 00:34:02,960 Epic cook for Matt. Yeah. 658 00:34:02,960 --> 00:34:07,000 The medallion of the tuna, mine was cooked really nicely. 659 00:34:07,000 --> 00:34:10,520 The duxelles, that was another really big tick there. 660 00:34:10,520 --> 00:34:14,000 And the mash, it's very reminiscent of yours. 661 00:34:14,000 --> 00:34:16,000 It's beautifully seasoned and lovely and smooth. 662 00:34:16,000 --> 00:34:17,080 Yeah. 663 00:34:17,080 --> 00:34:18,560 It's a brilliant cook for him. 664 00:34:18,560 --> 00:34:20,840 I am absolutely stoked for him. 665 00:34:20,840 --> 00:34:23,440 I'm proud of him. Yeah, really good. 666 00:34:23,440 --> 00:34:28,480 And just to hear him saying how much he enjoyed the cook, you can tell. 667 00:34:29,920 --> 00:34:32,000 I think it's going to be very surprising 668 00:34:32,000 --> 00:34:34,640 if he's anywhere near going home today with that plate of food. 669 00:34:35,800 --> 00:34:37,560 It's a nine out of ten. Yeah. 670 00:34:41,280 --> 00:34:42,720 BILLIE: Good luck, Mel. 671 00:34:42,720 --> 00:34:44,240 HARRY: Good luck, mate. Thanks, guys. 672 00:34:44,240 --> 00:34:45,760 All the best. 673 00:34:45,760 --> 00:34:47,440 (SIGHS HEAVILY) 674 00:34:49,800 --> 00:34:53,280 I mean, I know that what's on the plate isn't perfect. 675 00:34:53,280 --> 00:34:56,400 MEL: Hey, Melanie. Hey. 676 00:34:56,400 --> 00:34:59,320 I have no idea how this is going to eat. 677 00:34:59,320 --> 00:35:01,480 And that makes me so nervous. 678 00:35:03,760 --> 00:35:04,920 (SIGHS) 679 00:35:25,240 --> 00:35:26,440 (SIGHS) 680 00:35:27,600 --> 00:35:29,360 How are you feeling now that's over? 681 00:35:29,360 --> 00:35:31,480 Relieved. (CHUCKLES) 682 00:35:31,480 --> 00:35:34,360 Um, that was a...pretty hectic slog. 683 00:35:34,360 --> 00:35:35,880 Yep. 684 00:35:35,880 --> 00:35:40,240 Be proud of what you've achieved and the effort you've put in. 685 00:35:40,240 --> 00:35:43,200 Yeah, like, I did my absolute best. 686 00:35:43,200 --> 00:35:45,120 Well, thank you, Melanie, we'll taste. 687 00:35:45,120 --> 00:35:47,200 Thanks, guys. JOSH: Thanks, Mel. 688 00:35:47,200 --> 00:35:48,560 (EXHALES) 689 00:35:50,760 --> 00:35:54,400 Looks-wise, I have to say the pastry is... 690 00:35:54,400 --> 00:35:56,160 ..definitely thicker than yours. Yeah. 691 00:35:56,160 --> 00:35:59,720 By quite a bit. It looks a bit raw on the inside. 692 00:36:17,640 --> 00:36:19,200 I think we need to commend Melanie 693 00:36:19,200 --> 00:36:21,600 for really pushing as hard as she could today 694 00:36:21,600 --> 00:36:24,200 because there are so many challenges ahead of her. 695 00:36:24,200 --> 00:36:27,560 But she has presented every single element on the plate, 696 00:36:27,560 --> 00:36:29,240 that's really great to see. 697 00:36:31,440 --> 00:36:34,000 ANDY: The interesting thing for me, the sauce - 698 00:36:34,000 --> 00:36:37,520 it's easily the best element on this plate of food. 699 00:36:38,640 --> 00:36:42,000 JOCK: There's a really nice acidity, colour, depth of flavour, 700 00:36:42,000 --> 00:36:45,760 um, it's nice and glossy, there's a clarity to it similar to yours. 701 00:36:45,760 --> 00:36:47,320 Yep. 702 00:36:47,320 --> 00:36:49,360 Kind of goes downhill from there, I'm afraid. 703 00:36:50,840 --> 00:36:55,200 The Wellington itself, if we talk about it, it is super sized. 704 00:36:55,200 --> 00:36:59,920 The weight, she didn't notice it, obviously, in the recipe 705 00:36:59,920 --> 00:37:03,080 and that's led to this domino effect. 706 00:37:03,080 --> 00:37:05,920 I've got a lot of uncooked pastry, beyond the crepe. 707 00:37:05,920 --> 00:37:11,000 Overall, it's just not as neat and trim and tasty as yours. 708 00:37:11,000 --> 00:37:15,280 I am disappointed for her in terms of how it's played out 709 00:37:15,280 --> 00:37:17,080 and I'm worried for her also. 710 00:37:17,080 --> 00:37:20,280 Yeah, disappointing. Yeah. Yeah. 711 00:37:20,280 --> 00:37:21,960 MELANIE: Good luck, mate. BILLIE: Thank you. 712 00:37:21,960 --> 00:37:23,760 MATT: Good luck, Billie, they look awesome. 713 00:37:23,760 --> 00:37:25,440 They look beautiful, Billie. 714 00:37:25,440 --> 00:37:28,240 That was a really, really hard challenge 715 00:37:28,240 --> 00:37:32,480 and I almost thought I was not going to have the tuna Wellington 716 00:37:32,480 --> 00:37:33,680 on the plate. 717 00:37:33,680 --> 00:37:35,160 Billie. Hello. 718 00:37:35,160 --> 00:37:36,480 Hello. 719 00:37:36,480 --> 00:37:41,200 Looking at the dish, I don't really know if I've done it justice. 720 00:37:43,840 --> 00:37:45,200 Billie. Yeah. 721 00:37:45,200 --> 00:37:47,320 Pretty interesting cook, wasn't it? Yeah. 722 00:37:47,320 --> 00:37:49,280 Yeah, that was really hard. 723 00:37:49,280 --> 00:37:51,240 I just don't wanna go home. 724 00:37:51,240 --> 00:37:53,320 Not yet. There's been no pressure test 725 00:37:53,320 --> 00:37:55,600 that's been able to send you home yet, has there? 726 00:37:55,600 --> 00:37:57,240 Well, no. (CHUCKLES) 727 00:37:57,240 --> 00:38:00,000 You'd like to keep it that way. I'd like to keep it that way, Andy. 728 00:38:00,000 --> 00:38:02,280 For sure. Thanks, Billie. 729 00:38:02,280 --> 00:38:04,200 Thanks, Billie. Thank you. Thanks. 730 00:38:08,280 --> 00:38:10,240 Oh, it looks pretty good, huh? 731 00:38:10,240 --> 00:38:11,880 MEL: Looks very nice. 732 00:38:18,080 --> 00:38:19,760 Impressive. 733 00:38:19,760 --> 00:38:21,120 Very good. 734 00:38:42,080 --> 00:38:43,920 That is incredible... Mm. 735 00:38:43,920 --> 00:38:46,040 ..how thin that is. 736 00:38:46,040 --> 00:38:48,320 I'm so impressed with the pastry work. 737 00:38:48,320 --> 00:38:50,080 Beautiful. 738 00:38:50,080 --> 00:38:51,960 And tuna's cooked beautifully. 739 00:38:51,960 --> 00:38:55,000 The duxelles is super impressive. Yep. 740 00:38:55,000 --> 00:38:57,000 MEL: It's very pleasing to look at. 741 00:38:57,000 --> 00:38:58,680 She's done a very good job. 742 00:38:58,680 --> 00:39:00,840 The flavour of the gravy is fantastic. 743 00:39:00,840 --> 00:39:03,760 Yep. I think...really great outcome. 744 00:39:03,760 --> 00:39:05,000 Mm. 745 00:39:07,200 --> 00:39:09,200 Good luck, Harry. Good luck, Harry. 746 00:39:09,200 --> 00:39:10,880 HARRY: Thank you. They look great, mate. 747 00:39:13,520 --> 00:39:15,160 Thinking about the possibility 748 00:39:15,160 --> 00:39:17,680 that I could be leaving the MasterChef competition today, 749 00:39:17,680 --> 00:39:20,280 I just feel incredibly overwhelmed. 750 00:39:20,280 --> 00:39:23,000 (EXHALES DEEPLY) 751 00:39:23,000 --> 00:39:26,640 Knowing that my sauce isn't perfect, it's really, really scary 752 00:39:26,640 --> 00:39:29,600 and I'm quite literally shaking in my boots. 753 00:39:31,760 --> 00:39:36,040 (EXHALES) 754 00:39:37,200 --> 00:39:39,560 Harry. Hi. 755 00:39:39,560 --> 00:39:41,800 Talk to me. Why nervous? 756 00:39:43,000 --> 00:39:46,680 I'm terrified of walking out, feeling like I failed. 757 00:39:49,320 --> 00:39:51,560 Do you feel like this is a failure in any way today? 758 00:40:01,520 --> 00:40:04,120 I know you had difficulty with the sauce 759 00:40:04,120 --> 00:40:07,320 but I think you worked really hard to try and rectify that. 760 00:40:09,200 --> 00:40:11,320 Thanks, Harry. We'll taste now. 761 00:40:11,320 --> 00:40:12,880 Thank you. 762 00:40:43,000 --> 00:40:45,920 My piece of tuna is gorgeous. 763 00:40:45,920 --> 00:40:47,280 It does remind me a lot of yours 764 00:40:47,280 --> 00:40:51,760 in terms of having just that sort of seamless ombre 765 00:40:51,760 --> 00:40:53,880 into the blush of the centre. Absolutely. 766 00:40:53,880 --> 00:40:56,640 And it is meltingly beautiful. 767 00:40:56,640 --> 00:40:58,800 The attention to detail on making sure 768 00:40:58,800 --> 00:41:01,480 that tuna was the exact size and weight 769 00:41:01,480 --> 00:41:05,360 that, you know, that 300-gram piece with the perfect dimensions, 770 00:41:05,360 --> 00:41:09,520 I think that's made it a really beautiful piece of tuna to eat. 771 00:41:09,520 --> 00:41:11,760 Great caramelisation on the pastry, 772 00:41:11,760 --> 00:41:14,720 duxelles, there's a good whack of thyme in there, 773 00:41:14,720 --> 00:41:16,400 which I really liked. 774 00:41:16,400 --> 00:41:19,560 The mashed potato, beautifully seasoned. 775 00:41:19,560 --> 00:41:22,440 The pastry, the work was fantastic. 776 00:41:22,440 --> 00:41:24,880 There was a lot of superficial things to like. 777 00:41:24,880 --> 00:41:27,680 I think the thing that I just can't get out of my head is the sauce. 778 00:41:27,680 --> 00:41:30,440 Needs to be meaty and robust, NOT fishy. 779 00:41:30,440 --> 00:41:31,720 Mm. 780 00:41:31,720 --> 00:41:34,160 This is everything that I don't want the sauce to be. 781 00:41:35,440 --> 00:41:37,320 You can taste the impurities. 782 00:41:37,320 --> 00:41:40,680 It doesn't have that really clean, luxury flavour 783 00:41:40,680 --> 00:41:42,680 that, Josh, yours was just singing with. 784 00:41:42,680 --> 00:41:45,520 It's a bit muddy. Mm. 785 00:41:45,520 --> 00:41:48,440 When you put up, probably the least impressive sauce 786 00:41:48,440 --> 00:41:49,840 out of the lot of them, 787 00:41:49,840 --> 00:41:51,360 you're pretty vulnerable, in my books. 788 00:41:51,360 --> 00:41:52,400 Mm. 789 00:41:52,400 --> 00:41:55,400 She's just been let down by some key points here, 790 00:41:55,400 --> 00:41:58,080 um, and that is gonna see her in the firing line. 791 00:42:16,160 --> 00:42:19,720 This was an absolute mountain of a pressure test, 792 00:42:19,720 --> 00:42:21,200 I'm sure you can all agree. 793 00:42:22,440 --> 00:42:25,960 Josh, you set a very complex challenge. 794 00:42:25,960 --> 00:42:27,640 Thank you. (LAUGHS) 795 00:42:27,640 --> 00:42:29,160 It's been a pleasure to come back 796 00:42:29,160 --> 00:42:31,640 and it was a thrill to watch all of you cook. 797 00:42:31,640 --> 00:42:35,000 I mean, to execute that kind of dish at this stage in the competition 798 00:42:35,000 --> 00:42:36,920 is remarkable, so well done to you. 799 00:42:38,080 --> 00:42:40,520 Mate, there is no question that we feel the love 800 00:42:40,520 --> 00:42:42,080 every time you're in the MasterChef kitchen. 801 00:42:42,080 --> 00:42:44,440 Ladies and gentlemen, give it up for Josh Niland, everybody! 802 00:42:44,440 --> 00:42:46,280 (CHEERING AND APPLAUSE) 803 00:42:52,880 --> 00:42:55,440 Harry, Matt, Billie and Melanie, 804 00:42:55,440 --> 00:42:58,800 you were tasked with re-creating Josh's tuna Wellington. 805 00:42:58,800 --> 00:43:00,960 Two of you really rose to the occasion today 806 00:43:00,960 --> 00:43:03,880 and produced a pair of commendable dishes. 807 00:43:05,120 --> 00:43:06,160 Matt. 808 00:43:07,640 --> 00:43:10,240 You had perfectly crisp pastry, 809 00:43:10,240 --> 00:43:14,520 rich, glossy gravy with great depth of flavour. 810 00:43:14,520 --> 00:43:17,960 Combine that with melt-in-your-mouth mash 811 00:43:17,960 --> 00:43:21,560 and your dish was an admirable re-creation of Josh's. 812 00:43:21,560 --> 00:43:22,560 Thank you. 813 00:43:22,560 --> 00:43:25,200 It was dish of the day, so well done, you're not going home. 814 00:43:25,200 --> 00:43:27,320 (APPLAUSE) Well done, Matt. 815 00:43:37,960 --> 00:43:39,840 Billie, 816 00:43:39,840 --> 00:43:43,880 you were cool, calm and collected through most of the cook 817 00:43:43,880 --> 00:43:46,480 and that translated onto the plate. 818 00:43:46,480 --> 00:43:50,960 Your pastry was flaky and your duxelles was stellar. 819 00:43:50,960 --> 00:43:53,560 Overall, it was a lovely dish. 820 00:43:53,560 --> 00:43:55,120 You are also safe. Thank you. 821 00:43:55,120 --> 00:43:57,000 (APPLAUSE) Well done. 822 00:44:02,160 --> 00:44:03,600 Melanie, 823 00:44:03,600 --> 00:44:07,360 your gravy was tasty and, for the most part, emulated Josh's... 824 00:44:09,520 --> 00:44:11,320 (SIGHS) 825 00:44:11,320 --> 00:44:13,200 ..but because you didn't weigh the tuna, 826 00:44:13,200 --> 00:44:15,120 the rest of the dish was affected. 827 00:44:15,120 --> 00:44:19,320 The pastry surrounding it was thicker and it was uncooked. 828 00:44:21,840 --> 00:44:23,640 Harry. 829 00:44:23,640 --> 00:44:27,840 Your gravy was muddy and the flavour was completely off. 830 00:44:29,440 --> 00:44:30,800 However... 831 00:44:32,040 --> 00:44:33,960 ..your tuna wasn't overcooked 832 00:44:33,960 --> 00:44:39,440 and your duxelles and mash were both flavourful and well seasoned. 833 00:44:41,520 --> 00:44:43,920 It was a really close call today 834 00:44:43,920 --> 00:44:47,880 and it came down to the smallest of things. 835 00:44:47,880 --> 00:44:49,040 Yep. 836 00:44:50,440 --> 00:44:54,480 But at the end of the day, the dish that least resembled Josh's... 837 00:44:57,760 --> 00:44:59,280 ..was yours... 838 00:45:01,400 --> 00:45:03,800 ..Melanie. Yep. 839 00:45:07,680 --> 00:45:09,680 ANDY: Melanie, 840 00:45:09,680 --> 00:45:12,640 you've produced some of the best dishes and desserts 841 00:45:12,640 --> 00:45:14,320 that we've seen so far. 842 00:45:14,320 --> 00:45:16,720 I've had a great time. 843 00:45:16,720 --> 00:45:19,560 Even though we were, like, Fans vs Favourites, 844 00:45:19,560 --> 00:45:24,080 everybody was so generous with their time and advice and recipes 845 00:45:24,080 --> 00:45:26,840 and, um, it was really cool. (CHUCKLES WRYLY) 846 00:45:28,960 --> 00:45:32,720 You were a great cook before you came into this competition 847 00:45:32,720 --> 00:45:35,480 and we cannot wait to see what happens next in your journey. 848 00:45:35,480 --> 00:45:38,120 So, thank you so much for cooking for us 849 00:45:38,120 --> 00:45:40,000 but now, it's time to say goodbye. 850 00:45:40,000 --> 00:45:41,200 Thank you. 851 00:45:42,360 --> 00:45:43,800 Thanks so much, Melanie. 852 00:45:43,800 --> 00:45:45,480 Congratulations, you did so well. 853 00:45:45,480 --> 00:45:48,040 I'm really sad to say goodbye to everybody. 854 00:45:48,040 --> 00:45:50,760 This experience has been absolutely amazing. 855 00:45:50,760 --> 00:45:53,200 Hey, two in one day. (LAUGHS) 856 00:45:53,200 --> 00:45:54,840 MasterChef has represented something 857 00:45:54,840 --> 00:45:57,200 that I never thought I was capable of. 858 00:45:57,200 --> 00:45:59,680 I never thought I'd walk through the kitchen doors, 859 00:45:59,680 --> 00:46:02,480 let alone stay until top 16. 860 00:46:02,480 --> 00:46:03,920 (LAUGHS) 861 00:46:05,440 --> 00:46:08,160 I came into MasterChef to really push myself 862 00:46:08,160 --> 00:46:12,000 and it's forced me to go so far outside of my comfort zone. 863 00:46:13,960 --> 00:46:16,920 So I'm really proud of myself. 864 00:46:16,920 --> 00:46:19,280 (APPLAUSE) 865 00:46:19,280 --> 00:46:22,480 Give it up for Melanie, everybody! 866 00:46:22,480 --> 00:46:24,400 (CHEERING AND APPLAUSE) 867 00:46:27,520 --> 00:46:30,240 ANNOUNCER: Tomorrow night on MasterChef Australia... 868 00:46:30,240 --> 00:46:31,360 Wow. 869 00:46:31,360 --> 00:46:34,200 ..at a location this magnificent, 870 00:46:34,200 --> 00:46:35,680 the brief is clear. 871 00:46:35,680 --> 00:46:37,320 Bring us something bougie. 872 00:46:37,320 --> 00:46:40,320 But with only basic ingredients to work with... 873 00:46:40,320 --> 00:46:41,520 BILLIE: Our main dish 874 00:46:41,520 --> 00:46:43,680 is essentially lamb and vegetables. 875 00:46:43,680 --> 00:46:45,440 ..can they turn the ordinary 876 00:46:45,440 --> 00:46:47,920 into extraordinary? 877 00:46:47,920 --> 00:46:49,760 Whoa! What? 878 00:46:49,760 --> 00:46:53,000 Captions by Red Bee Media