1 00:00:00,000 --> 00:00:00,440 2 00:00:00,000 --> 00:00:00,440 3 00:00:01,080 --> 00:00:04,400 VOICEOVER: Previously on MasterChef Australia... 4 00:00:04,400 --> 00:00:08,040 ..a pressure test from a seafood legend... 5 00:00:08,040 --> 00:00:10,560 MATT: Just the stuff he does with his fish. It's just awesome. 6 00:00:10,560 --> 00:00:11,960 It's really inspiring. 7 00:00:11,960 --> 00:00:15,560 ..was the end of the line for Melanie. 8 00:00:15,560 --> 00:00:18,280 MELANIE: This experience has been absolutely amazing. 9 00:00:18,280 --> 00:00:20,760 And the magnificent Werribee Mansion... 10 00:00:20,760 --> 00:00:24,840 JOCK: We want to see that grandeur on a plate and in your menu. 11 00:00:24,840 --> 00:00:28,960 ..was the perfect setting for a bourgie service challenge. 12 00:00:28,960 --> 00:00:31,240 ANDY: Epic dish. Fits the surroundings. 13 00:00:31,240 --> 00:00:33,240 They've turned ordinary ingredients 14 00:00:33,240 --> 00:00:35,080 into an extraordinary plate of food. 15 00:00:35,080 --> 00:00:36,440 Then... 16 00:00:36,440 --> 00:00:37,800 Ooh-hoo. 17 00:00:37,800 --> 00:00:39,760 ..who doesn't love 'fryday'? 18 00:00:39,760 --> 00:00:42,320 JULIE: From the air fryer to the deep fryer. 19 00:00:42,320 --> 00:00:43,440 Now we're talking, baby. 20 00:00:43,440 --> 00:00:45,080 When Julie's croquettes... 21 00:00:45,080 --> 00:00:48,240 JOCK: It would be an absolute winner on any bar menu. 22 00:00:48,240 --> 00:00:50,240 ..won her a spot on the gantry. 23 00:00:50,240 --> 00:00:51,480 You're going to heaven. 24 00:00:51,480 --> 00:00:54,840 I'm going to heaven. (LAUGHTER) 25 00:00:54,840 --> 00:00:58,480 Tonight, it's an all-in elimination. 26 00:00:58,480 --> 00:00:59,960 BILLIE: I'll have to cook my butt off 27 00:00:59,960 --> 00:01:01,840 because I really want to stay here. 28 00:01:01,840 --> 00:01:03,280 ..with a very... 29 00:01:04,560 --> 00:01:06,560 ..dramatic... 30 00:01:06,560 --> 00:01:08,520 ALL: Ohh! ..start. 31 00:01:08,520 --> 00:01:09,960 Holy hell. 32 00:01:11,240 --> 00:01:13,240 SONG: then you're cold 33 00:01:13,240 --> 00:01:14,840 34 00:01:14,840 --> 00:01:17,040 then you're out 35 00:01:17,040 --> 00:01:18,920 36 00:01:18,920 --> 00:01:20,720 37 00:01:20,720 --> 00:01:22,520 38 00:01:22,520 --> 00:01:24,320 39 00:01:24,320 --> 00:01:25,920 we make up 40 00:01:25,920 --> 00:01:27,760 41 00:01:27,760 --> 00:01:29,640 then you're no 42 00:01:29,640 --> 00:01:31,440 43 00:01:31,440 --> 00:01:33,200 then you're down 44 00:01:33,200 --> 00:01:35,240 45 00:01:35,240 --> 00:01:37,120 46 00:01:37,120 --> 00:01:38,880 47 00:01:38,880 --> 00:01:40,800 we make up 48 00:01:40,800 --> 00:01:43,680 49 00:01:43,680 --> 00:01:44,680 50 00:01:44,680 --> 00:01:47,640 51 00:01:47,640 --> 00:01:50,000 52 00:01:50,000 --> 00:01:51,840 53 00:01:51,840 --> 00:01:53,520 then you're out 54 00:01:53,520 --> 00:01:56,680 55 00:02:22,000 --> 00:02:23,560 HARRY: I'm nervous today. 56 00:02:23,560 --> 00:02:26,080 My little belly's flipping around. 57 00:02:29,560 --> 00:02:31,320 Mornin'. 58 00:02:31,320 --> 00:02:32,640 ALDO: Let's do this. 59 00:02:34,840 --> 00:02:37,360 First elimination where everyone's fighting for themselves. 60 00:02:38,600 --> 00:02:40,120 And it's really ominous 61 00:02:40,120 --> 00:02:43,200 that everybody is feeling quite scared of what's to come. 62 00:02:54,120 --> 00:02:56,400 What the hell? Oh, here we go. 63 00:02:56,400 --> 00:02:59,520 In you come. Down the front. 64 00:03:01,440 --> 00:03:03,280 ALVIN: In front of us are the three judges 65 00:03:03,280 --> 00:03:06,080 and behind them is this huge black curtain. 66 00:03:06,080 --> 00:03:09,600 And the mind just goes... It's like, "OK, what? 67 00:03:09,600 --> 00:03:11,160 "What is behind that?" 68 00:03:14,120 --> 00:03:16,120 Are we cooking in a tank? 69 00:03:16,120 --> 00:03:17,920 Or is it a hologram? 70 00:03:17,920 --> 00:03:19,600 Putting up a stage on today. 71 00:03:19,600 --> 00:03:22,280 ABBA's done hologram concerts. 72 00:03:22,280 --> 00:03:24,120 Why not a cooking hologram? 73 00:03:27,080 --> 00:03:29,160 That would be kind of cool, actually. 74 00:03:29,160 --> 00:03:30,880 Good morning, everybody. 75 00:03:30,880 --> 00:03:32,440 ALL: Good morning. 76 00:03:32,440 --> 00:03:35,840 Now, I know I'm slightly upstaged by what's behind me, 77 00:03:35,840 --> 00:03:37,480 but we'll get to that in a minute. 78 00:03:37,480 --> 00:03:39,600 Today is another all-in elimination. 79 00:03:41,160 --> 00:03:43,280 At the end of it, one of you will be going home. 80 00:03:44,760 --> 00:03:49,600 But it won't be Julie Goodwin up there, in heaven. 81 00:03:49,600 --> 00:03:52,200 (CHUCKLES) Unbelievable. 82 00:03:52,200 --> 00:03:53,720 How you feeling up there? 83 00:03:53,720 --> 00:03:56,640 Oh, I feel nervous for the guys. 84 00:03:56,640 --> 00:03:58,240 That's a very big curtain. 85 00:03:58,240 --> 00:03:59,760 (CHUCKLES) Isn't it? 86 00:04:00,840 --> 00:04:02,400 (SIGHS) 87 00:04:03,960 --> 00:04:06,200 Keyma, how are you feeling, 88 00:04:06,200 --> 00:04:09,480 looking at this giant, very dramatic curtain? 89 00:04:09,480 --> 00:04:12,520 I'm intrigued. I don't know what is behind that. 90 00:04:12,520 --> 00:04:15,560 Are you nervous about what might be behind us? 91 00:04:15,560 --> 00:04:19,600 Um, if it's a tasting challenge, maybe. 92 00:04:21,000 --> 00:04:22,360 Let's see. 93 00:04:22,360 --> 00:04:26,160 Aldo, how do you feel about what might be behind this curtain? 94 00:04:26,160 --> 00:04:30,560 I just want to say take all of us out of our misery. 95 00:04:30,560 --> 00:04:33,120 Let's drop the curtains and let's do it. 96 00:04:33,120 --> 00:04:35,680 So, should I just prolong this a little bit? 97 00:04:35,680 --> 00:04:38,320 Thanks. Just kill me softly. Right? 98 00:04:38,320 --> 00:04:40,920 OK. Aldo, I'm going to take my cue from you. 99 00:04:42,120 --> 00:04:45,400 Are you ready to find out what's behind this curtain? 100 00:04:45,400 --> 00:04:47,880 ALL: Yes, please. Please. 101 00:04:47,880 --> 00:04:51,400 Oh, God. Oh, boy. 102 00:04:52,760 --> 00:04:54,120 Oh, wow. 103 00:04:57,120 --> 00:04:58,760 Oh, this is so dramatic. 104 00:04:59,880 --> 00:05:03,200 Come on, Jock. Come on, Jock. Jeez. 105 00:05:04,560 --> 00:05:05,560 (GASPING) 106 00:05:07,440 --> 00:05:09,000 ALL: Oh. 107 00:05:17,520 --> 00:05:19,080 Holy hell. 108 00:05:25,000 --> 00:05:26,600 My heart is racing. 109 00:05:27,800 --> 00:05:31,000 It is a green garden wall. 110 00:05:31,000 --> 00:05:35,280 This is quite possibly the most healthiest wall I've ever seen. 111 00:05:36,720 --> 00:05:39,440 It's a wall of health foods, ladies and gentlemen. 112 00:05:40,600 --> 00:05:42,800 As you can see, it's filled to the brim 113 00:05:42,800 --> 00:05:44,880 with leafy greens and herbs. 114 00:05:46,840 --> 00:05:50,680 Today, you'll need to identify them in a taste test. 115 00:05:53,920 --> 00:05:55,760 Sorry, Keyma. 116 00:05:55,760 --> 00:05:57,600 (LAUGHTER) 117 00:05:58,440 --> 00:06:01,680 Sorry, not sorry. OK. 118 00:06:01,680 --> 00:06:05,080 This won't be like any taste test that you've seen before. 119 00:06:07,920 --> 00:06:11,320 There are a total of 73 greens and herbs on this wall. 120 00:06:11,320 --> 00:06:12,840 Whoa. 121 00:06:14,760 --> 00:06:16,240 A lot of them look very similar... 122 00:06:18,000 --> 00:06:21,760 ..but they all have a very distinct individual taste. 123 00:06:24,400 --> 00:06:26,480 Righto. This is how it's going to work. 124 00:06:26,480 --> 00:06:28,720 One by one, you'll come up 125 00:06:28,720 --> 00:06:30,480 and you'll choose something from the wall. 126 00:06:33,800 --> 00:06:35,200 You can smell it, 127 00:06:35,200 --> 00:06:39,680 but you can only taste it once you've locked in your selection. 128 00:06:41,680 --> 00:06:44,760 When you name it, you better get it right, 129 00:06:44,760 --> 00:06:47,880 because if you do get it right, you stay in the game. 130 00:06:48,880 --> 00:06:53,640 The first five people to guess incorrectly are into round two. 131 00:06:55,040 --> 00:06:58,080 And from there, one of you goes home. 132 00:06:58,080 --> 00:07:01,280 (CHUCKLES NERVOUSLY) 133 00:07:01,280 --> 00:07:02,920 So, should we work out who's going first? 134 00:07:02,920 --> 00:07:04,280 Yep. Yep. 135 00:07:04,280 --> 00:07:05,560 Alright. 136 00:07:07,920 --> 00:07:10,920 In this bag are tokens, obviously lucky dip, 137 00:07:10,920 --> 00:07:12,160 they're all numbered. 138 00:07:13,360 --> 00:07:14,800 Ooh, nine. Cool. 139 00:07:14,800 --> 00:07:17,760 The nature with taste tests in the MasterChef kitchen 140 00:07:17,760 --> 00:07:20,120 is that so much of it can come down to chance. 141 00:07:20,120 --> 00:07:21,440 13. 142 00:07:21,440 --> 00:07:22,800 Is it a six or nine? Six. 143 00:07:22,800 --> 00:07:24,240 We're all amazing cooks. 144 00:07:24,240 --> 00:07:26,040 We all have amazing food knowledge, 145 00:07:26,040 --> 00:07:28,360 but it can literally come down to the order that you're in. 146 00:07:28,360 --> 00:07:30,200 What are you, number one? One. 147 00:07:30,200 --> 00:07:31,600 That's great. 148 00:07:31,600 --> 00:07:34,040 So, this is definitely going to be a tough challenge. 149 00:07:35,520 --> 00:07:38,520 Alright, Ali. Lucky number one. Let's go. 150 00:07:38,520 --> 00:07:41,640 Choose one of the numbers off the wall. 151 00:07:46,080 --> 00:07:49,520 Now, don't forget, once you've chosen a number 152 00:07:49,520 --> 00:07:52,760 that's it, you must give an answer for that number. 153 00:07:52,760 --> 00:07:53,760 Alright? 154 00:07:53,760 --> 00:07:57,640 I would say my knowledge of herbs and greens is actually really good. 155 00:07:57,640 --> 00:07:59,520 But this is going to be really difficult, 156 00:07:59,520 --> 00:08:03,600 especially if there's more than one variety of something on there. 157 00:08:04,760 --> 00:08:07,480 I think my strategy is just to go for the simple ones first, 158 00:08:07,480 --> 00:08:10,120 and hopefully there'll be enough left that I know the names of. 159 00:08:11,880 --> 00:08:13,760 48. 48. 160 00:08:13,760 --> 00:08:15,600 Do you need to try that? 161 00:08:15,600 --> 00:08:16,760 No. 162 00:08:16,760 --> 00:08:18,320 This is rosemary. 163 00:08:18,320 --> 00:08:20,800 Indeed it is. Correct. Thank you. 164 00:08:20,800 --> 00:08:22,000 Back to the line. 165 00:08:22,000 --> 00:08:23,680 Well done, Ali. 166 00:08:26,400 --> 00:08:27,840 Alright. Next up, Michael. 167 00:08:27,840 --> 00:08:30,120 Let's go, Michael. Go, Michael. 168 00:08:31,840 --> 00:08:33,480 Choose a number, my friend. 169 00:08:35,680 --> 00:08:37,800 I'll go 51, please. You'll go 51. 170 00:08:37,800 --> 00:08:40,320 And your guess is...? My guess is kaffir lime leaves. 171 00:08:40,320 --> 00:08:41,560 Kaffir lime. 172 00:08:46,600 --> 00:08:48,840 Is correct. Thank. Well done, mate. 173 00:08:51,600 --> 00:08:54,880 Daniel, I know how much you love greens. 174 00:08:54,880 --> 00:08:57,440 Would you come on down? Do it, mate. 175 00:08:58,560 --> 00:09:02,000 Taste test of leafy greens. Oh, awesome. (CHUCKLES) 176 00:09:02,000 --> 00:09:05,840 I know you feel very strongly about particular greens. 177 00:09:05,840 --> 00:09:09,080 The thing that stands out like a sore thumb 178 00:09:09,080 --> 00:09:11,360 is something that I used in a cook a while back 179 00:09:11,360 --> 00:09:14,160 and I just sort of stuffed myself over with it. 180 00:09:14,160 --> 00:09:15,800 What are you thinking? 181 00:09:20,000 --> 00:09:21,920 Do it, Dan. Come on, man. 182 00:09:21,920 --> 00:09:23,440 Come on. Do it. 183 00:09:25,320 --> 00:09:27,760 Number 70. Number 70. 184 00:09:27,760 --> 00:09:30,280 I don't bother tasting it. I don't need to taste it. 185 00:09:30,280 --> 00:09:31,640 I know it very clearly. 186 00:09:31,640 --> 00:09:36,000 OK, Daniel, you picked number 70. What's your guess? 187 00:09:36,000 --> 00:09:37,680 I think it's some delicious kale. 188 00:09:39,600 --> 00:09:41,720 Is it delicious kale? 189 00:09:41,720 --> 00:09:44,320 You have a history with this ingredient already? Yep. 190 00:09:44,320 --> 00:09:46,080 So you know it well. Yeah. 191 00:09:46,080 --> 00:09:48,280 It is kale. Well done. Well done, Daniel. 192 00:09:55,920 --> 00:09:57,720 Matt, you're up next. 193 00:09:57,720 --> 00:09:58,960 (SIGHS) 194 00:09:58,960 --> 00:10:00,680 Ooh, big, deep breath there, mate. 195 00:10:01,760 --> 00:10:02,840 52. 196 00:10:04,160 --> 00:10:07,160 I think it's coriander. You are correct. Well done. 197 00:10:07,160 --> 00:10:09,400 Go 24, please. 198 00:10:10,760 --> 00:10:13,200 ANDY: What do you reckon it is? Flat-leaf parsley. 199 00:10:13,200 --> 00:10:15,360 Flat-leaf parsley is correct, Billie. 200 00:10:15,360 --> 00:10:17,480 Tommy, let's go. 201 00:10:17,480 --> 00:10:20,200 I think the taste test really is a great leveller. 202 00:10:22,040 --> 00:10:23,400 I'm pretty sure it's mint. 203 00:10:23,400 --> 00:10:25,720 You're sure. It is mint. Thanks, mate. 204 00:10:27,440 --> 00:10:30,280 25. You've chosen 25. 205 00:10:30,280 --> 00:10:31,440 What do you think it is? 206 00:10:31,440 --> 00:10:32,920 Chervil. Correct. 207 00:10:34,680 --> 00:10:36,840 I think luck has a lot to do with it. 208 00:10:36,840 --> 00:10:38,840 Of where you stand in the pack. 209 00:10:40,040 --> 00:10:42,120 Gives us a number. 60. 210 00:10:42,120 --> 00:10:43,960 Number 60. What do you think it is? 211 00:10:43,960 --> 00:10:47,160 Curry leaves. Correct. Well done. Thank you. 212 00:10:48,320 --> 00:10:51,520 33. ANDY: 33. What do you reckon it is? 213 00:10:51,520 --> 00:10:53,960 Geraldton wax. It's Geraldton wax. 214 00:10:56,480 --> 00:10:59,520 And who picks the things that you know before you. 215 00:10:59,520 --> 00:11:01,080 Number 18 is... 216 00:11:01,080 --> 00:11:02,720 Cavolo nero. 217 00:11:02,720 --> 00:11:04,280 Yes, you are correct. Thank you. 218 00:11:05,960 --> 00:11:07,320 37. 219 00:11:07,320 --> 00:11:09,240 What do you think 37 is? 220 00:11:09,240 --> 00:11:11,040 It is a pandan leaf. 221 00:11:11,040 --> 00:11:12,800 This is a lot harder than it looks. 222 00:11:12,800 --> 00:11:14,480 It's a pandan leaf. 223 00:11:18,920 --> 00:11:19,960 Keyma. 224 00:11:21,400 --> 00:11:23,000 Let's go. OK. 225 00:11:24,120 --> 00:11:25,560 Oh, my God. 226 00:11:25,560 --> 00:11:27,840 Um... 227 00:11:35,160 --> 00:11:37,440 As soon as you eat it, you buy it. Yeah. 228 00:11:39,600 --> 00:11:43,120 Done. Number 35, Keyma. What is it? Chives. 229 00:11:51,720 --> 00:11:54,400 Correct. ANDY: Yeah, Keyma. 230 00:12:00,840 --> 00:12:03,280 Alvin. Let's go, pal. 231 00:12:03,280 --> 00:12:05,320 Pick a number. Pick a number. 232 00:12:07,520 --> 00:12:09,000 I'm going to take number 13, please. 233 00:12:09,000 --> 00:12:10,400 You're going to take number 13. 234 00:12:10,400 --> 00:12:11,600 Unlucky for some. 235 00:12:12,720 --> 00:12:14,480 Lucky for me. What is it? 236 00:12:14,480 --> 00:12:16,480 Sage. Correct. 237 00:12:16,480 --> 00:12:18,200 Thank you very much. 238 00:12:18,200 --> 00:12:19,200 Sss... 239 00:12:20,480 --> 00:12:23,200 Small wins. It's the small wins today. 240 00:12:23,200 --> 00:12:26,840 Mindy, let's go. Lucky last. 241 00:12:28,440 --> 00:12:30,280 Number 40. 242 00:12:31,760 --> 00:12:34,000 Number 40. I know why you've picked it. 243 00:12:34,000 --> 00:12:35,680 What is it? Warrigal greens. 244 00:12:35,680 --> 00:12:37,400 Correct. Thank you. 245 00:12:42,720 --> 00:12:45,000 Alright. Let's go round again. Ali. 246 00:12:46,000 --> 00:12:48,720 Yep. On you, Ali. Go, Ali. 247 00:12:48,720 --> 00:12:50,240 I'm going to go for a number four. 248 00:12:50,240 --> 00:12:51,760 Number four. 249 00:12:51,760 --> 00:12:53,080 I think it's a lollo rossa lettuce. 250 00:12:56,200 --> 00:12:57,760 Correct. Well done. 251 00:13:00,520 --> 00:13:02,120 Michael. 252 00:13:04,800 --> 00:13:06,920 Jock, I'm going to go with number 64. 253 00:13:06,920 --> 00:13:08,240 Number 64. 254 00:13:08,240 --> 00:13:11,120 It's a butter lettuce. Correct. It's butter lettuce. 255 00:13:14,200 --> 00:13:17,160 Come on, Daniel. Game face on. 256 00:13:17,160 --> 00:13:18,360 Alright. 257 00:13:18,360 --> 00:13:20,560 It's ramping up a little bit now... 258 00:13:20,560 --> 00:13:21,760 Um... 259 00:13:21,760 --> 00:13:24,080 ..because a few of them up there have hybrids 260 00:13:24,080 --> 00:13:26,480 or brothers and sisters or cousins of each other, 261 00:13:26,480 --> 00:13:27,720 which is a little bit scary. 262 00:13:29,920 --> 00:13:33,240 I see the leaves of something that looks very familiar. 263 00:13:33,240 --> 00:13:35,040 I have a smell. 264 00:13:35,040 --> 00:13:37,440 I think it's cinnamon myrtle but can't be sure. 265 00:13:37,440 --> 00:13:39,760 Having a very keen smell. 266 00:13:40,840 --> 00:13:42,160 Oh, no? 267 00:13:42,160 --> 00:13:43,480 Nearly. 268 00:13:46,960 --> 00:13:48,480 Oh, man. 269 00:13:48,480 --> 00:13:50,360 Anyone got a coin I can flip? 270 00:13:50,360 --> 00:13:52,280 What are you going to go with? 271 00:13:52,280 --> 00:13:53,480 I have another look. 272 00:13:53,480 --> 00:13:56,120 And I see something that is very clearly saltbush. 273 00:13:56,120 --> 00:13:57,600 So I'm going to go for that. 274 00:13:59,360 --> 00:14:00,760 22. 275 00:14:00,760 --> 00:14:01,760 Saltbush. 276 00:14:05,120 --> 00:14:06,360 I need more information. 277 00:14:07,880 --> 00:14:09,160 Oh, man. 278 00:14:09,160 --> 00:14:12,440 The only other name I know for it is old man saltbush. 279 00:14:14,600 --> 00:14:17,920 Sorry, Daniel. It is not old man saltbush. 280 00:14:17,920 --> 00:14:19,600 It's coastal saltbush. 281 00:14:19,600 --> 00:14:21,520 Never mind. 282 00:14:21,520 --> 00:14:23,560 JOCK: Unlucky, Daniel. ANDY: Unlucky, mate. 283 00:14:26,280 --> 00:14:29,760 Oh, I thought I'd banked on something quite safe there. 284 00:14:29,760 --> 00:14:32,520 So I'm spewing that I'm in round two. 285 00:14:32,520 --> 00:14:35,120 (SIGHS) Oh, bad luck. 286 00:14:35,120 --> 00:14:37,480 OK. Daniel's found himself in round two, 287 00:14:37,480 --> 00:14:40,480 and we're looking for four more to join him. 288 00:14:40,480 --> 00:14:42,280 Matt, you're up next. 289 00:14:46,040 --> 00:14:47,640 As I'm looking at the wall, 290 00:14:47,640 --> 00:14:50,080 I reckon basically all of the easy ones are gone. 291 00:14:50,080 --> 00:14:52,040 How are we feeling? 292 00:14:52,040 --> 00:14:54,040 Nervous. Nervous? 293 00:14:56,280 --> 00:14:57,880 The top left-hand corner, 294 00:14:57,880 --> 00:15:01,160 I spot a leaf that I think might be something I know. 295 00:15:01,160 --> 00:15:03,080 Confident? Not really. 296 00:15:03,080 --> 00:15:05,320 What do you think that number one is? 297 00:15:05,320 --> 00:15:06,680 Is it gai lan? 298 00:15:11,680 --> 00:15:13,640 It is gai lan. ANDY: Well done, Matt. 299 00:15:15,440 --> 00:15:18,360 Billie, you ready? Yeah. 300 00:15:18,360 --> 00:15:20,160 Come and forage. 301 00:15:21,920 --> 00:15:22,920 The green wall. 302 00:15:22,920 --> 00:15:26,640 It's like it swallows you and you can't really see anything anymore. 303 00:15:28,200 --> 00:15:30,240 It's quite intimidating. 304 00:15:31,960 --> 00:15:33,440 I don't know what I'm looking for. 305 00:15:33,440 --> 00:15:37,520 I think I'm just hoping to see something familiar. 306 00:15:38,520 --> 00:15:41,760 It is getting tough. It's getting tough. You're right. 307 00:15:50,680 --> 00:15:55,720 I choose something and it smells a lot like celery. 308 00:15:55,720 --> 00:15:59,000 And I know lovage has that similar smell. 309 00:15:59,000 --> 00:16:02,680 So...I don't know. 310 00:16:02,680 --> 00:16:05,480 What do you think 20 is? Lovage? 311 00:16:08,320 --> 00:16:09,560 Billie... 312 00:16:11,680 --> 00:16:13,600 ..number 20... 313 00:16:16,440 --> 00:16:18,480 ..is not lovage. Oh, bugger. 314 00:16:18,480 --> 00:16:21,760 It's sea celery. Oh. OK. Thanks. 315 00:16:21,760 --> 00:16:24,640 Sorry, Billie, that means you're into round two. Bugger! 316 00:16:26,120 --> 00:16:27,520 Oh, my God. 317 00:16:27,520 --> 00:16:29,600 Tommy, let's go, mate. 318 00:16:29,600 --> 00:16:31,960 There's not that spring in your step. 319 00:16:31,960 --> 00:16:33,320 It's tough now, eh? Yeah. 320 00:16:36,960 --> 00:16:38,440 Number seven, please. 321 00:16:38,440 --> 00:16:40,880 What do you reckon seven is? Sawtooth coriander. 322 00:16:40,880 --> 00:16:43,120 Correct, mate. Good spot. 323 00:16:45,720 --> 00:16:47,160 31. JOCK: 31. 324 00:16:47,160 --> 00:16:49,200 Lemon balm. Sure you got it? 325 00:16:49,200 --> 00:16:51,080 I do. You do. Well done. 326 00:16:53,240 --> 00:16:55,720 Sarah, let's go. 327 00:16:55,720 --> 00:16:57,200 DANIEL: Let's go, Sarah. 328 00:17:03,520 --> 00:17:07,480 There's a few leafy greens that I know I know on this wall, 329 00:17:07,480 --> 00:17:09,040 like mustard greens, 330 00:17:09,040 --> 00:17:11,480 but I want to leave them for the next round 331 00:17:11,480 --> 00:17:13,040 because they're quite unique. 332 00:17:15,560 --> 00:17:17,600 I just want to have a good look around - 333 00:17:17,600 --> 00:17:21,480 hopefully find something else, so I can keep that one up my sleeve. 334 00:17:29,280 --> 00:17:31,600 (GASPS) I ate it. 335 00:17:31,600 --> 00:17:33,880 You ate it. No. I didn't. I didn't. 336 00:17:33,880 --> 00:17:35,640 You totally did. No, I didn't. 337 00:17:35,640 --> 00:17:38,000 I spat it out because I was, like, I forgot that I can't eat it. 338 00:17:38,000 --> 00:17:40,560 But you just did. Shit. 339 00:17:40,560 --> 00:17:42,560 So, there it is, number 15. Oh, my God. 340 00:17:42,560 --> 00:17:44,960 I didn't mean to eat it. 341 00:17:44,960 --> 00:17:46,640 Oh, Sarah! 342 00:17:46,640 --> 00:17:49,160 Oh, my God. What have I just done? 343 00:17:52,480 --> 00:17:53,800 Am I stupid? 344 00:17:55,440 --> 00:17:56,440 What is that? 345 00:17:59,200 --> 00:18:03,640 Take a guess. I need an answer, unfortunately, 'cause you ate it. 346 00:18:03,640 --> 00:18:05,440 Oh, my God. 347 00:18:05,440 --> 00:18:07,040 What is number 15? 348 00:18:23,920 --> 00:18:25,840 Oh, Sarah! 349 00:18:25,840 --> 00:18:30,120 Take a guess. I need an answer, unfortunately, because you ate it. 350 00:18:30,120 --> 00:18:32,200 Oh, my God. 351 00:18:32,200 --> 00:18:33,640 What is number 15? 352 00:18:34,880 --> 00:18:36,560 I don't know. 353 00:18:37,600 --> 00:18:38,600 Succulent. 354 00:18:46,760 --> 00:18:50,400 The correct answer is bower spinach. Oh, my God. No. 355 00:18:51,680 --> 00:18:54,520 Unfortunately, you're in round two. Oh, my God. 356 00:18:54,520 --> 00:18:58,520 I did not mean to eat it. What the hell was I thinking? Idiot. 357 00:18:58,520 --> 00:19:01,400 It's just was such a reaction to eat. 358 00:19:01,400 --> 00:19:02,920 I know. 359 00:19:06,440 --> 00:19:09,160 It's just like, why did I put it in my mouth? 360 00:19:09,160 --> 00:19:10,600 OK. 361 00:19:11,680 --> 00:19:15,480 Let that be a cautionary tale for the rest of you. 362 00:19:15,480 --> 00:19:17,920 You can touch it. You can smell it. 363 00:19:17,920 --> 00:19:21,240 But until you are committed to it, you can't taste it. 364 00:19:23,520 --> 00:19:25,160 Montana, you're up. 365 00:19:29,160 --> 00:19:33,320 I am even more nervous than I was at the start of the day. 366 00:19:35,080 --> 00:19:39,400 There are some insanely talented cooks in that second round already, 367 00:19:39,400 --> 00:19:41,400 and I don't want to put myself in that situation, 368 00:19:41,400 --> 00:19:45,760 so I'm going to try as hard as I possibly can, this guess, 369 00:19:45,760 --> 00:19:47,040 to trust my senses, 370 00:19:47,040 --> 00:19:49,320 to make sure that what I pick in this round is right. 371 00:19:51,200 --> 00:19:52,240 Lemon verbena. 372 00:19:57,320 --> 00:19:58,680 You're right. 373 00:20:01,600 --> 00:20:04,080 OK, Harry. 374 00:20:04,080 --> 00:20:06,240 Please, please, please, please. Oh, please. 375 00:20:06,240 --> 00:20:07,800 What do you think number 10 is? 376 00:20:07,800 --> 00:20:09,120 Is it chicory? 377 00:20:09,120 --> 00:20:10,400 Of course it is. 378 00:20:11,920 --> 00:20:13,720 Steph, you nervous? Yep. 379 00:20:13,720 --> 00:20:15,720 I'm nervous, too. Good. Makes two of us. 380 00:20:15,720 --> 00:20:17,520 Number three. 381 00:20:17,520 --> 00:20:19,120 I think it's mustard greens. 382 00:20:19,120 --> 00:20:21,400 That's right. Well done. 383 00:20:22,480 --> 00:20:25,120 Now it's you. Come on. Go, Keyma. 384 00:20:25,120 --> 00:20:26,480 Give some good energy. 385 00:20:26,480 --> 00:20:29,080 Shimmy on down to the wall. 386 00:20:29,080 --> 00:20:30,480 Come on. 387 00:20:31,480 --> 00:20:34,000 Let's do this. Let's do this. 388 00:20:34,000 --> 00:20:35,400 Celery leaves. 389 00:20:39,880 --> 00:20:41,120 You're correct. 390 00:20:47,040 --> 00:20:49,720 Alvin. Feeling lucky? 391 00:20:49,720 --> 00:20:50,800 Always. 392 00:20:50,800 --> 00:20:51,920 Not. 393 00:20:52,920 --> 00:20:54,880 I might take 71. 71? 394 00:20:54,880 --> 00:20:56,960 Your answer is...? Purple kale? 395 00:20:58,840 --> 00:21:00,680 Correct. Oh, my God. 396 00:21:00,680 --> 00:21:02,080 I'll go for 47. 397 00:21:02,080 --> 00:21:05,440 So, you have chosen number 47, which is...? 398 00:21:05,440 --> 00:21:08,120 Bay leaf. Bay leaf unmistakably, yes. 399 00:21:10,520 --> 00:21:12,800 Daniel, Billie, Sarah, you're in round two. 400 00:21:14,680 --> 00:21:16,040 We're looking for two more. 401 00:21:16,040 --> 00:21:17,920 Let's go around again. 402 00:21:17,920 --> 00:21:19,480 Ali. It's up to you. 403 00:21:24,120 --> 00:21:26,920 Alvin guessed the purple kale, which was my next one. 404 00:21:26,920 --> 00:21:28,920 I've been eyeballing it 405 00:21:28,920 --> 00:21:31,920 and, unfortunately, he got there before me. 406 00:21:36,160 --> 00:21:38,080 I'm struggling to know anything else on this board now. 407 00:21:43,160 --> 00:21:47,320 I see something that's got, like, an unusually shaped leaf, 408 00:21:47,320 --> 00:21:50,360 and I think I might know what this is. 409 00:21:50,360 --> 00:21:51,840 Number 42... 410 00:21:52,960 --> 00:21:54,120 ..is...? 411 00:21:55,400 --> 00:21:56,400 Sheep sorrel? 412 00:22:01,360 --> 00:22:03,200 Sheep sorrel is incorrect. 413 00:22:04,360 --> 00:22:05,640 It is French sorrel. 414 00:22:05,640 --> 00:22:07,280 You're in round two. Sorry. 415 00:22:07,280 --> 00:22:09,280 Unlucky, Ali. Sorry, Ali. 416 00:22:11,000 --> 00:22:14,240 The line-up is ferocious on this elimination. 417 00:22:14,240 --> 00:22:17,360 Daniel, Billie, Sarah. Come on. 418 00:22:17,360 --> 00:22:19,600 And Sarah has got an immunity pin. 419 00:22:19,600 --> 00:22:21,120 This is going to be hell. 420 00:22:23,840 --> 00:22:27,560 We're just looking for one more person to go into round two. 421 00:22:27,560 --> 00:22:29,800 And up next, it's you, Michael. 422 00:22:36,000 --> 00:22:38,240 Smells familiar? It does, yeah. 423 00:22:38,240 --> 00:22:40,280 Let's go 28. OK. 424 00:22:40,280 --> 00:22:42,240 Thai basil. Thai basil. 425 00:22:42,240 --> 00:22:44,120 Correct. 426 00:22:44,120 --> 00:22:45,160 Oh... 427 00:22:46,680 --> 00:22:48,400 Matt, you're up next. 428 00:22:50,280 --> 00:22:52,760 As I'm looking at the wall, I don't think I know any of them. 429 00:22:52,760 --> 00:22:54,680 I know there's some varieties of lettuce. 430 00:22:55,720 --> 00:22:58,240 There's some natives maybe left. 431 00:22:58,240 --> 00:23:00,840 There's plants that I've never seen before. 432 00:23:00,840 --> 00:23:04,720 But whatever I pick up is purely going to be a guess. 433 00:23:04,720 --> 00:23:06,680 This one. 434 00:23:06,680 --> 00:23:10,120 We're tasting and we're choosing. It's 63. 435 00:23:10,120 --> 00:23:12,960 And what is 63, please? 436 00:23:12,960 --> 00:23:14,680 I think it's a gem lettuce. 437 00:23:14,680 --> 00:23:16,720 A gem lettuce. 438 00:23:17,960 --> 00:23:21,320 Gem lettuce is incorrect. 439 00:23:21,320 --> 00:23:22,680 It is red oak lettuce. 440 00:23:24,880 --> 00:23:27,320 I'm sorry, Matt. That means you're in round two. 441 00:23:27,320 --> 00:23:28,760 ANDY: Good on you, Matt. 442 00:23:36,960 --> 00:23:38,640 Everyone else, you are safe. 443 00:23:38,640 --> 00:23:41,240 You can head on up to the gantry and join Julie. 444 00:23:41,240 --> 00:23:43,160 ANDY: Well done, guys. JOCK: Well done, guys. 445 00:23:44,880 --> 00:23:48,880 I'll have to cook my butt off today because I really want to stay here. 446 00:23:48,880 --> 00:23:51,640 I don't feel like I've been here long enough. 447 00:23:52,800 --> 00:23:53,840 Oh, well done. 448 00:23:53,840 --> 00:23:56,560 So, I have to really bring my A-game. 449 00:23:56,560 --> 00:24:00,960 JOCK: Ali, Matt, Sarah, Billie, Daniel, 450 00:24:00,960 --> 00:24:04,000 in this round, we want you to cook us a dish 451 00:24:04,000 --> 00:24:07,600 that celebrates what's on this wall behind us. 452 00:24:10,560 --> 00:24:15,000 You'll have 75 minutes to cook any dish you want, sweet or savoury, 453 00:24:15,000 --> 00:24:18,720 as long as it features and showcases 454 00:24:18,720 --> 00:24:22,360 and celebrates something on this wall. 455 00:24:27,280 --> 00:24:29,120 The pantry and the garden are both open. 456 00:24:32,160 --> 00:24:33,600 I've got to remind you, 457 00:24:33,600 --> 00:24:36,600 the worst dish in this round will send its maker home. 458 00:24:39,160 --> 00:24:41,520 Good luck, everyone. 459 00:24:41,520 --> 00:24:44,600 Your 75 minutes starts now. 460 00:24:48,080 --> 00:24:51,760 DANIEL: In round two, I'm going up against Billie, Ali, Matt and Sarah. 461 00:24:51,760 --> 00:24:53,400 Where's the spinach? 462 00:24:54,640 --> 00:24:58,320 And they're all amazing cooks. Nuts, nuts, nuts, nuts, nuts, nuts. 463 00:25:00,240 --> 00:25:02,040 There we go. Give me some of that. 464 00:25:02,040 --> 00:25:03,680 I'm not ready to leave at all. 465 00:25:03,680 --> 00:25:05,960 I feel like I'm just really getting the hang of things. 466 00:25:05,960 --> 00:25:07,320 So I want to show the judges 467 00:25:07,320 --> 00:25:09,240 how much I've learnt while being here. 468 00:25:09,240 --> 00:25:11,320 And that starts with redemption. 469 00:25:13,120 --> 00:25:16,520 Whoa. Oh, flex, right there. 470 00:25:16,520 --> 00:25:19,560 Yes, Dan. Whoa! Full flex. 471 00:25:19,560 --> 00:25:22,720 MEL: Kale! Kale! More kale. Come on, Dan. 472 00:25:22,720 --> 00:25:24,760 I've had a rough history with kale. 473 00:25:25,800 --> 00:25:27,920 I had to use it in a cook a while back, 474 00:25:27,920 --> 00:25:29,880 and I sort of stuffed myself over with it. 475 00:25:31,520 --> 00:25:35,200 If it was a ricotta challenge, you would have nailed it today. Yeah. 476 00:25:35,200 --> 00:25:38,880 My question to you is where's the bloody kale? 477 00:25:38,880 --> 00:25:41,040 I know you don't like it. Yeah. 478 00:25:41,040 --> 00:25:42,200 But you've got to use it. 479 00:25:42,200 --> 00:25:45,000 You haven't featured the kale adequately. Yeah. 480 00:25:48,560 --> 00:25:49,920 Go, Dan. 481 00:25:49,920 --> 00:25:52,080 This is an opportunity for me 482 00:25:52,080 --> 00:25:55,080 to turn kale into something that I would order at a restaurant 483 00:25:55,080 --> 00:25:56,880 and turn it into something yummy. 484 00:25:56,880 --> 00:25:58,920 Daniel. G'day. 485 00:25:58,920 --> 00:26:02,080 Mate, you grabbed more kale than I've ever seen in my life for this dish. 486 00:26:02,080 --> 00:26:04,440 You wouldn't read about it, eh? This is redemption kale for me. 487 00:26:04,440 --> 00:26:05,800 What are you cooking? 488 00:26:05,800 --> 00:26:08,840 I'm going to do, like... I'm going to do some braised kale 489 00:26:08,840 --> 00:26:11,120 in, like, a sort of Japanese sort of broth. 490 00:26:11,120 --> 00:26:12,480 And that's going to be served 491 00:26:12,480 --> 00:26:14,640 with a clean sort of green cucumber broth with lemon myrtle 492 00:26:14,640 --> 00:26:15,920 and that sort of thing. 493 00:26:15,920 --> 00:26:17,960 I'm going to have an aniseed chilli myrtle. 494 00:26:17,960 --> 00:26:20,080 So, is it cold or cold? It's cold. Yeah. 495 00:26:20,080 --> 00:26:23,440 The dish sounds interesting. Yeah. 496 00:26:23,440 --> 00:26:26,000 This is...you're playing with a lot of flavours... Big time. 497 00:26:26,000 --> 00:26:28,560 ..which is going to need a lot of good balance. 498 00:26:28,560 --> 00:26:29,800 So, yeah. 499 00:26:29,800 --> 00:26:31,720 Very, very hard dish to execute. Yeah. Yeah. 500 00:26:31,720 --> 00:26:34,320 Someone's going home today. Yeah. Yeah. 501 00:26:34,320 --> 00:26:36,080 Don't make it you. Come on, guys. 502 00:26:36,080 --> 00:26:37,880 Thank you. Let's go, guys. Come on. 503 00:26:38,880 --> 00:26:41,760 I know it's risky, but I can't just do something mundane. 504 00:26:41,760 --> 00:26:44,200 I want to show the judges that I deserve to be in this competition. 505 00:26:44,200 --> 00:26:47,240 And hopefully, I manage to keep myself safe. 506 00:26:55,840 --> 00:26:58,320 Come on, guys! Let's go! Go, go, go! 507 00:26:58,320 --> 00:26:59,800 You got this, guys. 508 00:27:01,000 --> 00:27:02,240 Go, Ali. 509 00:27:03,680 --> 00:27:05,280 MICHAEL: Is that your kale protein shake? 510 00:27:05,280 --> 00:27:07,360 Nah, this is a cucumber protein shake. (LAUGHS) 511 00:27:09,720 --> 00:27:14,120 JOCK: Alright. King-sized wall of healthiness behind you. 512 00:27:14,120 --> 00:27:15,320 What would you do? 513 00:27:15,320 --> 00:27:17,800 I think I'd go towards the cavolo nero... 514 00:27:17,800 --> 00:27:18,800 Yeah? 515 00:27:18,800 --> 00:27:21,040 ..and, yeah, I'd probably do a pasta. 516 00:27:21,040 --> 00:27:22,040 Ooh. 517 00:27:22,040 --> 00:27:23,800 Do a green sauce with the cavolo nero, 518 00:27:23,800 --> 00:27:25,840 sneak a couple of anchovies in there, maybe. 519 00:27:25,840 --> 00:27:27,520 (MEL LAUGHS) Of course you would. A couple or two. 520 00:27:27,520 --> 00:27:28,520 What would you cook? 521 00:27:28,520 --> 00:27:30,880 I keep thinking of a dish that's very near and dear to me. 522 00:27:30,880 --> 00:27:32,240 It's a southern Italian dish 523 00:27:32,240 --> 00:27:34,680 of silverbeet, lemon, chickpeas and chilli and garlic. 524 00:27:34,680 --> 00:27:35,680 Yum! Yum. 525 00:27:35,680 --> 00:27:37,400 But it's all about the silverbeet visually, 526 00:27:37,400 --> 00:27:40,720 and also it is the heart, the soul, and just the substance of that dish. 527 00:27:40,720 --> 00:27:42,160 What about you? 528 00:27:42,160 --> 00:27:45,440 I can't help but look at that wall and think about grilled lettuce. 529 00:27:45,440 --> 00:27:46,560 Yeah. Ooh! 530 00:27:46,560 --> 00:27:49,080 So I would do some fresh lettuce, some grilled lettuce, 531 00:27:49,080 --> 00:27:52,280 and then concentrate on a really luscious green herb... 532 00:27:52,280 --> 00:27:55,520 ..like a green goddess, but a luxury version. 533 00:27:55,520 --> 00:27:57,680 So it's, like, celebration. Just... 534 00:27:57,680 --> 00:27:59,000 Celebration. That's it. Celebration. 535 00:27:59,000 --> 00:28:00,480 Can you have it in the name? (LAUGHS) 536 00:28:00,480 --> 00:28:02,720 You're celebrating it. It's a celebration! 537 00:28:02,720 --> 00:28:04,160 There's so many things you can do. Yeah. 538 00:28:04,160 --> 00:28:06,880 You've got to make a dish that celebrates something off that wall. 539 00:28:06,880 --> 00:28:09,560 We've got some good cooks, and we're about to lose one of them. 540 00:28:09,560 --> 00:28:10,680 Yeah. 541 00:28:12,400 --> 00:28:16,880 I know I've got to have a focus on vegetables today, and greens, 542 00:28:16,880 --> 00:28:18,360 so I don't want to detract from that 543 00:28:18,360 --> 00:28:20,440 by, you know, cooking a piece of meat, 544 00:28:20,440 --> 00:28:23,200 'cause immediately that becomes the centre of the plate. 545 00:28:23,200 --> 00:28:24,880 trying? 546 00:28:24,880 --> 00:28:26,280 Eh? Just trying the stem? 547 00:28:26,280 --> 00:28:27,760 Yeah. Really cool, man. 548 00:28:27,760 --> 00:28:29,440 I want to keep it vegetable focused 549 00:28:29,440 --> 00:28:33,680 but, growing up, protein was always the centre of our dinners, 550 00:28:33,680 --> 00:28:35,840 and my experimentation with vegetables 551 00:28:35,840 --> 00:28:38,720 as the main thing in a dish 552 00:28:38,720 --> 00:28:40,400 has only been in, like, the last year, 553 00:28:40,400 --> 00:28:42,880 so I've got very little experience at that, 554 00:28:42,880 --> 00:28:45,280 so it definitely takes me out of my comfort zone. 555 00:28:46,400 --> 00:28:49,560 I'm making a charred broccoli 556 00:28:49,560 --> 00:28:53,320 and then reforming the broccoli florets with the crispy kale leaves, 557 00:28:53,320 --> 00:28:56,200 pairing it with some pistachio emulsion as well. 558 00:28:56,200 --> 00:28:58,000 I think the nuttiness of the pistachios go well 559 00:28:58,000 --> 00:28:59,480 with some nuttiness of the broccoli. 560 00:28:59,480 --> 00:29:00,640 Come on, Matt. 561 00:29:00,640 --> 00:29:03,480 Tie it together with some fat from the pistachios 562 00:29:03,480 --> 00:29:05,160 and the cavolo nero oil, 563 00:29:05,160 --> 00:29:07,000 some acidity from lemon - 564 00:29:07,000 --> 00:29:09,040 hopefully, a nice little vegetarian dish. 565 00:29:10,200 --> 00:29:14,520 Just got to cook hard now and hope I make it through. 566 00:29:17,600 --> 00:29:19,280 Come on, Ali! 567 00:29:19,280 --> 00:29:23,800 This is only my second elimination cook in the competition, 568 00:29:23,800 --> 00:29:26,080 and I'm feeling really disappointed. 569 00:29:26,080 --> 00:29:29,720 I feel like my mojo levels are running a little bit low. 570 00:29:29,720 --> 00:29:32,440 So, going into this, I'm feeling a little confused. 571 00:29:32,440 --> 00:29:35,120 I've kind of got an idea that's creative and different, 572 00:29:35,120 --> 00:29:38,480 and I'm hoping that the judges can see where I'm going with them. 573 00:29:38,480 --> 00:29:42,240 I'm cooking cavolo nero gnocchi 574 00:29:42,240 --> 00:29:46,240 with a cavolo nero and fennel puree, 575 00:29:46,240 --> 00:29:50,400 an orange and bronze fennel dressing, and some haggis crumb. 576 00:29:50,400 --> 00:29:52,400 I think these go really well together. 577 00:29:52,400 --> 00:29:54,880 Fennel and orange - they're great friends. 578 00:29:54,880 --> 00:29:58,160 And haggis, the way I'd best describe it to people, 579 00:29:58,160 --> 00:30:00,080 it kind of just tastes like spicy mince. 580 00:30:00,080 --> 00:30:03,160 And although fennel and haggis is not a traditional pairing, 581 00:30:03,160 --> 00:30:05,200 I'm not serving haggis in a traditional way. 582 00:30:05,200 --> 00:30:07,680 I'm literally going to fry it so it's all crispy. 583 00:30:07,680 --> 00:30:09,240 Little Scottish reference from me. 584 00:30:09,240 --> 00:30:10,640 I've always been a creative person 585 00:30:10,640 --> 00:30:13,600 and cooking is another way for me to express creativity. 586 00:30:13,600 --> 00:30:15,000 MONTANA: Smells good, Ali. 587 00:30:15,000 --> 00:30:18,600 Prior to having kids, I ran a design business in London for 10 years. 588 00:30:18,600 --> 00:30:20,480 But running a business full-time 589 00:30:20,480 --> 00:30:22,040 and then trying to be a mother as well, 590 00:30:22,040 --> 00:30:23,680 they just weren't compatible, 591 00:30:23,680 --> 00:30:26,320 so I had felt that I had to walk away from my business 592 00:30:26,320 --> 00:30:30,080 to concentrate on spending time with my kids and being a full-time mum. 593 00:30:30,080 --> 00:30:31,880 And now my kids are a bit older, 594 00:30:31,880 --> 00:30:34,120 MasterChef represents an opportunity 595 00:30:34,120 --> 00:30:37,720 to pursue my passion for food and reclaim my identity. 596 00:30:37,720 --> 00:30:41,120 I'm definitely not ready for my MasterChef experience to end. 597 00:30:42,120 --> 00:30:44,680 Green is good! One hour to go! 598 00:30:44,680 --> 00:30:45,760 Come on, guys! 599 00:30:45,760 --> 00:30:47,640 ALDO: Come on, guys! (SPECTATORS SHOUT ENCOURAGEMENT) 600 00:30:47,640 --> 00:30:50,200 HARRY: Dan, are you doing cucumber base for your broth? 601 00:30:50,200 --> 00:30:51,320 Yep. 602 00:30:51,320 --> 00:30:53,120 Go, Billie! Come on, Billie. 603 00:30:53,120 --> 00:30:56,760 I'm focusing on the curry leaves today, and doing a dessert - 604 00:30:56,760 --> 00:30:59,120 a curry leaf parfait, spiced white chocolate, 605 00:30:59,120 --> 00:31:01,000 some passionfruit and coconut gel. 606 00:31:01,000 --> 00:31:04,320 The first thing I need to do for this dish is make the parfait. 607 00:31:05,440 --> 00:31:08,400 It needs to go into the freezer as soon as possible 608 00:31:08,400 --> 00:31:10,400 so that it sets in time. 609 00:31:10,400 --> 00:31:15,360 I think curry leaves will go well with coconut and passionfruit - 610 00:31:15,360 --> 00:31:17,160 they're kind of tropical flavours, 611 00:31:17,160 --> 00:31:21,440 and I think the curry leaf flavour should balance well with those. 612 00:31:21,440 --> 00:31:25,880 But there's 73 different herbs and greens on the wall, 613 00:31:25,880 --> 00:31:31,960 and only picking one herb from the wall could potentially be risky. 614 00:31:31,960 --> 00:31:33,960 Dumb, maybe. Come on, Billie. 615 00:31:33,960 --> 00:31:35,360 (CHUCKLES) 616 00:31:35,360 --> 00:31:38,360 I need to make sure to get as much curry leaf flavour 617 00:31:38,360 --> 00:31:40,360 into the parfait mixture as possible. 618 00:31:42,520 --> 00:31:44,680 Tastes like kaffir lime leaves. 619 00:31:44,680 --> 00:31:46,280 Um, no, it doesn't. 620 00:31:46,280 --> 00:31:47,800 That would be bad, wouldn't it? 621 00:31:49,160 --> 00:31:50,480 That was a joke. 622 00:31:50,480 --> 00:31:52,000 It tastes like curry leaves. 623 00:31:52,000 --> 00:31:53,720 Beautiful, Billie. 624 00:31:53,720 --> 00:31:56,160 My biggest concern is that once it's frozen, 625 00:31:56,160 --> 00:31:58,280 that flavour can be muted a little bit. 626 00:31:58,280 --> 00:32:01,800 And if I don't get the curry leaf flavour right in this dish, 627 00:32:01,800 --> 00:32:04,200 I'm not hitting the brief, and I'll be going home. 628 00:32:08,920 --> 00:32:11,520 I'm making sarson ka saag. 629 00:32:11,520 --> 00:32:17,760 So, I'm using mustard greens, spinach, coriander, bay leaf - 630 00:32:17,760 --> 00:32:19,120 lots of greens, basically. 631 00:32:19,120 --> 00:32:21,720 And I'm going to serve it with roti today. 632 00:32:21,720 --> 00:32:24,200 It's actually a dish that we would eat once a week 633 00:32:24,200 --> 00:32:26,240 with my son's grandmother. 634 00:32:26,240 --> 00:32:30,960 And, yeah, one of the first dishes I learnt from her. 635 00:32:30,960 --> 00:32:34,200 Very authentic, and I felt like I had to cook it. 636 00:32:35,360 --> 00:32:37,720 This dish means a lot to me 637 00:32:37,720 --> 00:32:43,200 because my son's grandmother has sadly passed away, 638 00:32:43,200 --> 00:32:48,720 and she taught me so many incredible, authentic Punjabi dishes. 639 00:32:48,720 --> 00:32:50,640 I have really fond memories 640 00:32:50,640 --> 00:32:54,160 where she'd be watching a Bollywood movie on the left 641 00:32:54,160 --> 00:32:56,080 and she'd be throwing all these spices 642 00:32:56,080 --> 00:32:57,760 and different ingredients into the pot, 643 00:32:57,760 --> 00:33:01,160 and I'd be standing next to her, writing down all these recipes. 644 00:33:01,160 --> 00:33:07,320 For her, it's just, you know, second nature, and such an intuitive cook. 645 00:33:07,320 --> 00:33:11,280 The crazy thing about a lot of these cuisines 646 00:33:11,280 --> 00:33:13,760 is that the recipes aren't really written down, 647 00:33:13,760 --> 00:33:16,760 that I had this incredible opportunity 648 00:33:16,760 --> 00:33:21,680 to take all of her beautiful recipes and keep them alive. 649 00:33:21,680 --> 00:33:24,760 And to be able to cook these in the MasterChef kitchen 650 00:33:24,760 --> 00:33:27,560 is just such an incredible moment. 651 00:33:30,000 --> 00:33:31,280 I've got this. 652 00:33:31,280 --> 00:33:33,600 And I only won this pin last Sunday, 653 00:33:33,600 --> 00:33:38,120 so I've not really even had long to wear it. 654 00:33:38,120 --> 00:33:41,560 I'm cooking a dish that I know and love 655 00:33:41,560 --> 00:33:44,520 and whoever I cook it for absolutely adores it. 656 00:33:44,520 --> 00:33:47,560 So, I'm determined to hold on to this pin. 657 00:33:47,560 --> 00:33:49,800 Today, we want more than just a salad. 658 00:33:49,800 --> 00:33:51,440 You've got 40 minutes to go. 659 00:33:51,440 --> 00:33:54,680 ALDO: Come on, guys! Come on! 660 00:33:54,680 --> 00:33:58,240 Go, Billie! Go, Sarah! Go, Ali! Go, boys! 661 00:34:00,240 --> 00:34:01,920 Matt. Hey, Matt. 662 00:34:01,920 --> 00:34:03,520 Hello, gents. 663 00:34:03,520 --> 00:34:05,120 How are we? 664 00:34:05,120 --> 00:34:06,760 Good. How you doing? What are you cooking? 665 00:34:06,760 --> 00:34:08,040 I am... 666 00:34:09,080 --> 00:34:11,040 ..making some charred broccoli. 667 00:34:11,040 --> 00:34:14,920 Charred broccoli with a pistachio and herb emulsion underneath, 668 00:34:14,920 --> 00:34:16,680 a cavolo nero oil, 669 00:34:16,680 --> 00:34:20,680 then I'm going to reform the florets of the broccoli with crispy kale. 670 00:34:21,800 --> 00:34:23,760 It's there broccoli on the wall? 671 00:34:23,760 --> 00:34:25,920 There's not broccoli on the wall, no. 672 00:34:25,920 --> 00:34:28,600 Are you celebrating the wall enough? 673 00:34:29,960 --> 00:34:32,520 It's the first thing you said - charred broccoli. 674 00:34:32,520 --> 00:34:34,280 Yeah... Seems to me to be the main... 675 00:34:34,280 --> 00:34:36,480 ..you're celebrating the broccoli. 676 00:34:36,480 --> 00:34:38,520 Nah, cavolo nero. 677 00:34:38,520 --> 00:34:40,800 Because...oil? 678 00:34:40,800 --> 00:34:43,280 Yeah. Well, also the... the crispy florets. 679 00:34:43,280 --> 00:34:45,560 I reckon you're walking a line. I reckon so too. Walking a fine line? 680 00:34:45,560 --> 00:34:46,960 I reckon you're walking a fine line, man. 681 00:34:46,960 --> 00:34:48,200 OK. OK. 682 00:34:48,200 --> 00:34:50,400 I would consider that. OK. 683 00:34:50,400 --> 00:34:51,520 MICHAEL: You good, Matty? 684 00:34:51,520 --> 00:34:54,400 I had a pretty clear vision of what my dish was going to be, 685 00:34:54,400 --> 00:34:56,280 and now that's been thrown out the window. 686 00:34:57,440 --> 00:34:59,840 Now, what can I do instead? 687 00:34:59,840 --> 00:35:02,680 I'm already out of my comfort zone with this cook. 688 00:35:02,680 --> 00:35:07,600 And now to have half my dish ripped away from me by the judges, 689 00:35:07,600 --> 00:35:09,360 I'm in panic mode. 690 00:35:20,480 --> 00:35:21,880 I reckon you're walking a fine line, man. 691 00:35:21,880 --> 00:35:23,280 OK. 692 00:35:23,280 --> 00:35:24,640 I would consider that. OK. 693 00:35:24,640 --> 00:35:26,600 Jock and Andy came up to my bench 694 00:35:26,600 --> 00:35:30,240 and they put fear into my heart in this cook. 695 00:35:30,240 --> 00:35:32,520 Jock's pointed out that broccoli is not on the wall, 696 00:35:32,520 --> 00:35:33,920 which it definitely isn't, 697 00:35:33,920 --> 00:35:35,560 and this cook is all about 698 00:35:35,560 --> 00:35:37,840 celebrating the things on that green wall. 699 00:35:39,400 --> 00:35:41,160 I need to change my dish. 700 00:35:44,520 --> 00:35:48,600 I need to have a look and see what else on this wall. 701 00:35:48,600 --> 00:35:51,440 I know the clock is ticking, and I know I have to pivot quickly 702 00:35:51,440 --> 00:35:54,360 in order to get another dish that I'm going to be happy with. 703 00:35:54,360 --> 00:35:55,920 (SIGHS) 704 00:35:58,400 --> 00:36:00,400 I still like the idea of my dish 705 00:36:00,400 --> 00:36:03,600 and how it's going to come together, and the flavours I'm going to use. 706 00:36:03,600 --> 00:36:05,800 But I needed something to replace that broccoli stalk. 707 00:36:07,560 --> 00:36:09,120 Oh. 708 00:36:09,120 --> 00:36:11,000 That's when I realise, like, "Oh... 709 00:36:11,000 --> 00:36:13,320 "I usually eat gai lan stem. 710 00:36:13,320 --> 00:36:15,960 "That's also Chinese broccoli. That makes sense. 711 00:36:15,960 --> 00:36:17,800 "I should probably use this in my dish." 712 00:36:17,800 --> 00:36:20,880 It was also one that I guessed. It's come full-circle now. 713 00:36:20,880 --> 00:36:22,640 Matt. Talk to me. 714 00:36:22,640 --> 00:36:24,440 Broccoli wasn't on the wall. No. 715 00:36:24,440 --> 00:36:26,240 Ditched the broccoli - going for the gai lan. 716 00:36:26,240 --> 00:36:28,240 OK, great. Uh, similar idea still. 717 00:36:28,240 --> 00:36:29,920 I'm going to create the stalk, 718 00:36:29,920 --> 00:36:32,760 use the kale chips as sort of the leafy bits on it. 719 00:36:32,760 --> 00:36:35,680 Use the leaves in my pistachio and tarragon emulsion. 720 00:36:35,680 --> 00:36:37,240 Give it a nice really green colour. OK. Yeah. 721 00:36:37,240 --> 00:36:40,320 Well, it definitely sounds like you took what the boys said on board. 722 00:36:40,320 --> 00:36:42,920 And I think this is heading down a really good track. 723 00:36:42,920 --> 00:36:43,960 Thank you. 724 00:36:48,080 --> 00:36:49,320 Ali. Hey, Ali. 725 00:36:49,320 --> 00:36:50,600 Hi. I can smell haggis. 726 00:36:50,600 --> 00:36:51,840 There is. There's haggis brewing. 727 00:36:51,840 --> 00:36:54,600 Get outta town! Well, you know what? 728 00:36:54,600 --> 00:36:56,160 It's a bloody elimination cook, so... 729 00:36:56,160 --> 00:36:57,280 That's it. ..I'm going to do it. 730 00:36:57,280 --> 00:36:58,920 It's a haggis crumb. We're keeping it... 731 00:36:58,920 --> 00:36:59,920 Haggis crumb? Yeah. 732 00:36:59,920 --> 00:37:01,040 Alright. What's the dish? 733 00:37:01,040 --> 00:37:03,200 I'm doing a green gnocchi. Yep. 734 00:37:03,200 --> 00:37:07,040 And then I'm going to do a charred fennel and a cavolo nero puree. 735 00:37:07,040 --> 00:37:11,480 I'm also then going to do an orange and bronze fennel dressing over... 736 00:37:11,480 --> 00:37:15,760 Yep. ..and some wedges of fresh orange, 737 00:37:15,760 --> 00:37:18,720 garnished with bronze fennel, haggis crumb. 738 00:37:18,720 --> 00:37:20,560 And so the things you're highlighting off the wall 739 00:37:20,560 --> 00:37:22,880 is cavolo nero, bronze fennel. Bronze fennel. 740 00:37:22,880 --> 00:37:24,800 And I'm kind of using just regular fennel 741 00:37:24,800 --> 00:37:26,640 just to kind of back it up. 742 00:37:26,640 --> 00:37:28,320 And fennel and haggis? 743 00:37:29,320 --> 00:37:32,520 I'm having difficulty imagining those two things together. 744 00:37:32,520 --> 00:37:33,880 I've done it with black pudding. 745 00:37:33,880 --> 00:37:35,120 I'm ready for something different. 746 00:37:35,120 --> 00:37:37,520 I've never had fennel and haggis on the same dish, 747 00:37:37,520 --> 00:37:39,480 so, like, I'm ready to be... Who has? 748 00:37:39,480 --> 00:37:41,680 ..I'm ready to be surprised. (LAUGHS) 749 00:37:43,040 --> 00:37:44,240 (SPECTATORS SHOUT ENCOURAGEMENT) 750 00:37:44,240 --> 00:37:47,920 Is now a good time to say that I've never tried haggis before? 751 00:37:47,920 --> 00:37:49,160 (LAUGHS) 752 00:37:49,160 --> 00:37:51,200 Shut the door! You've never had haggis?! 753 00:37:51,200 --> 00:37:52,280 Nah. 754 00:37:53,760 --> 00:37:57,200 Jock's, like, kind of excited I'm using haggis on the one hand, 755 00:37:57,200 --> 00:38:00,200 but on the other, he's worried about fennel and haggis together. 756 00:38:00,200 --> 00:38:03,400 Um, I don't think fennel and haggis is risky. 757 00:38:03,400 --> 00:38:04,960 MICHAEL: Great work, Ali. 758 00:38:04,960 --> 00:38:06,320 I'm being creative. 759 00:38:07,560 --> 00:38:08,880 Hope you haven't hit the wall, 760 00:38:08,880 --> 00:38:10,680 'cause you've still got 30 minutes to go! 761 00:38:10,680 --> 00:38:12,400 Come on, guys! Let's go! 762 00:38:12,400 --> 00:38:13,800 See what I did there? 763 00:38:13,800 --> 00:38:17,360 Very good. Very good. 764 00:38:17,360 --> 00:38:18,880 ALDO: Come on, guys! 765 00:38:18,880 --> 00:38:21,520 Go, Billie! Go, Sarah! Go, Ali! 766 00:38:21,520 --> 00:38:23,840 Go, boys at the back. 767 00:38:23,840 --> 00:38:25,920 Thanks, Aldo! 768 00:38:25,920 --> 00:38:29,080 In round two of the cook, we have to celebrate green, 769 00:38:29,080 --> 00:38:31,880 and it's really important for me to show the judges 770 00:38:31,880 --> 00:38:34,400 how far I've come as a cook in this competition. 771 00:38:34,400 --> 00:38:37,880 So I'm going to try and put everything that I've learnt 772 00:38:37,880 --> 00:38:39,160 into this one dish. 773 00:38:39,160 --> 00:38:40,680 I'm going to braise my kale, 774 00:38:40,680 --> 00:38:44,520 and I want to make the stock as yummy and flavoursome as possible, 775 00:38:44,520 --> 00:38:47,320 'cause the kale seems to absorb anything it's cooked in anyway. 776 00:38:47,320 --> 00:38:48,720 It's kind of like a sponge. 777 00:38:48,720 --> 00:38:52,880 So, I'm thinking back, when Jock did his MasterClass with eggplant... 778 00:38:52,880 --> 00:38:55,040 JOCK: I'm going to start by making an aromatic stock 779 00:38:55,040 --> 00:38:56,960 to poach slices of eggplant in. 780 00:38:56,960 --> 00:38:59,320 And I've picked lots of aromats from the garden 781 00:38:59,320 --> 00:39:02,040 and we're just building up layers and layers of flavour. 782 00:39:02,040 --> 00:39:04,840 ..and I want to do something like that. 783 00:39:04,840 --> 00:39:07,440 I fry off some garlic, I throw some stock in there, 784 00:39:07,440 --> 00:39:09,840 and I've put a big old chunk of kombu - 785 00:39:09,840 --> 00:39:12,560 that's going to give me, like, this meatiness, this umami 786 00:39:12,560 --> 00:39:14,240 that's going to go through the broth 787 00:39:14,240 --> 00:39:16,640 and the kale is going to soak that up. 788 00:39:16,640 --> 00:39:18,920 Mm. Yep, yummy. Yummy, yummy, yummy, yummy, yummy, yummy. 789 00:39:18,920 --> 00:39:20,400 I've got some green kale here. 790 00:39:20,400 --> 00:39:22,480 It's rough and it's curly and it's frayed. 791 00:39:22,480 --> 00:39:25,520 I want something that's going to drape and be a bit meaty. 792 00:39:25,520 --> 00:39:28,040 And now, looking at it, I don't think, even if I braise it, 793 00:39:28,040 --> 00:39:30,920 it's going to give me the same sort of thing that I'm after. 794 00:39:30,920 --> 00:39:34,120 Hey, Michael, maybe I should use that other kale - 795 00:39:34,120 --> 00:39:36,000 that one with a big fat leaves? 796 00:39:36,000 --> 00:39:37,920 Yeah, yeah. 797 00:39:37,920 --> 00:39:39,280 Give it a go. 798 00:39:41,600 --> 00:39:44,000 What are you going to do with it? You gonna braise it? 799 00:39:44,000 --> 00:39:45,800 The one that... Oh, this one. Is it this one? 800 00:39:45,800 --> 00:39:46,960 Yeah. Yeah, cavolo nero. 801 00:39:46,960 --> 00:39:48,520 Yeah, this one. 802 00:39:48,520 --> 00:39:50,000 That's exactly what I'm after. 803 00:39:50,000 --> 00:39:52,480 So I run back, I knock the leaves off, 804 00:39:52,480 --> 00:39:54,480 and I practice braising that, and see if that works. 805 00:39:54,480 --> 00:39:57,400 And it just goes tender and meaty. 806 00:39:57,400 --> 00:39:59,840 It's got, like, a bit of a bite to it. 807 00:39:59,840 --> 00:40:01,080 I'm stoked. 808 00:40:03,280 --> 00:40:04,280 Billie! 809 00:40:04,280 --> 00:40:05,560 Hey, Billie. Hi. Hello. 810 00:40:05,560 --> 00:40:07,160 How you going? Yeah, good. 811 00:40:07,160 --> 00:40:08,560 Yeah. 812 00:40:08,560 --> 00:40:09,720 Yeah. Is...? 813 00:40:09,720 --> 00:40:10,920 (GASPS) 814 00:40:10,920 --> 00:40:12,280 That's a mark. Sorry. 815 00:40:12,280 --> 00:40:13,960 I didn't think it even got you. Oh, no. It fell off. 816 00:40:13,960 --> 00:40:15,840 Oh. What's the dish? 817 00:40:15,840 --> 00:40:17,360 I chose curry leaves.... 818 00:40:17,360 --> 00:40:18,600 Yep. ..from the wall. 819 00:40:18,600 --> 00:40:23,040 It's a curry leaf parfait with a spiced chocolate crumble, 820 00:40:23,040 --> 00:40:24,600 passionfruit and coconut gel. 821 00:40:24,600 --> 00:40:27,080 I'm excited. I'm super excited about passionfruit and curry leaf. 822 00:40:27,080 --> 00:40:28,360 Yeah. And white chocolate as well. 823 00:40:28,360 --> 00:40:30,080 Yeah. Yeah. I think that could be, like, 824 00:40:30,080 --> 00:40:32,120 just a combination that could blow our minds. 825 00:40:32,120 --> 00:40:33,600 I hope so. Yeah. 826 00:40:33,600 --> 00:40:36,160 How prominent are we going to go in the curry leaf parfait? 827 00:40:36,160 --> 00:40:38,600 Pretty strong. We'll need to - it's the only one you've taken off the wall. 828 00:40:38,600 --> 00:40:41,480 Yeah. I blitzed the curry leaf into the sugar 829 00:40:41,480 --> 00:40:43,920 rather than steeping it - I just wanted to get it all in there. 830 00:40:43,920 --> 00:40:45,000 Cool. Get it all in. 831 00:40:45,000 --> 00:40:46,480 So, hopefully, it's prominent, yeah. Yeah. 832 00:40:46,480 --> 00:40:47,880 Obviously, you don't wanna go home today. 833 00:40:47,880 --> 00:40:48,960 I don't wanna go home today, no. 834 00:40:48,960 --> 00:40:50,240 But execution's where it's at, right? 835 00:40:50,240 --> 00:40:52,200 Execution. Absolutely, yeah. Yep. Big-time. Good luck. 836 00:40:52,200 --> 00:40:53,360 Good luck. Thank you. 837 00:40:56,160 --> 00:40:59,760 After winning MasterChef and working at the Fat Duck, 838 00:40:59,760 --> 00:41:02,960 I'd had a bit of a break from cooking for a while, 839 00:41:02,960 --> 00:41:05,200 so coming back to MasterChef 840 00:41:05,200 --> 00:41:08,200 was an opportunity to get back into the kitchen. 841 00:41:08,200 --> 00:41:11,280 But I feel like I have more to show and more to prove. 842 00:41:11,280 --> 00:41:14,680 So I'm hoping the flavour combinations of this dessert 843 00:41:14,680 --> 00:41:16,880 will help me stand out to the judges. 844 00:41:19,040 --> 00:41:21,600 You're entering the last crucial stage of this cook. 845 00:41:21,600 --> 00:41:23,280 15 minutes to go. 846 00:41:23,280 --> 00:41:25,120 TOMMY: Whoo! Come on, guys! 847 00:41:25,120 --> 00:41:27,240 MICHAEL: Come on! Come on, guys! Whoo! 848 00:41:29,320 --> 00:41:30,800 HARRY: That's it, Matty. 849 00:41:32,200 --> 00:41:34,160 Beautiful gnocchi. Come on, Ali. 850 00:41:34,160 --> 00:41:35,800 MICHAEL: You good, Dan? Yep. 851 00:41:36,800 --> 00:41:38,280 MONTANA: Smells so good, Billie. 852 00:41:40,800 --> 00:41:42,960 Sarah, it smells amazing. 853 00:41:42,960 --> 00:41:44,880 SARAH: Rolling out the dough for my roti, 854 00:41:44,880 --> 00:41:46,520 and it's coming together beautifully. 855 00:41:46,520 --> 00:41:48,840 I'm tasting this sarson ka saag 856 00:41:48,840 --> 00:41:54,920 and it's so tasty and nostalgic and beautiful, and I'm loving it. 857 00:41:54,920 --> 00:42:00,120 But this pin is all of a sudden feeling extremely heavy. 858 00:42:03,960 --> 00:42:05,720 Gosh. Now... 859 00:42:05,720 --> 00:42:09,320 ..the pressure is just building up in my mind. 860 00:42:10,960 --> 00:42:13,160 I have to just use it, no? 861 00:42:13,160 --> 00:42:15,320 Are you happy with the dish? Yeah. 862 00:42:26,600 --> 00:42:28,520 MICHAEL: Sare, if you love it, back yourself. 863 00:42:28,520 --> 00:42:29,960 You love it? 864 00:42:32,840 --> 00:42:36,760 This decision is huge, because... (SIGHS) 865 00:42:36,760 --> 00:42:40,840 ..if I go home wearing the pin, I would never forgive myself. 866 00:42:40,840 --> 00:42:45,080 And on the flip side, if I serve this dish 867 00:42:45,080 --> 00:42:47,360 and I'm safe and I get to keep the pin, 868 00:42:47,360 --> 00:42:49,760 it would potentially change the course 869 00:42:49,760 --> 00:42:51,760 of my time in this competition. 870 00:43:20,280 --> 00:43:22,000 What are you thinking? 871 00:43:25,760 --> 00:43:27,560 I think I'm just gonna play it. 872 00:43:27,560 --> 00:43:29,280 ALDO: Play it, don't play it - 873 00:43:29,280 --> 00:43:31,440 just make your mind up and you're fine. 874 00:43:33,400 --> 00:43:35,680 I'm going to play it. JOCK: You're going to play it? 875 00:43:35,680 --> 00:43:37,360 Yeah. 876 00:43:37,360 --> 00:43:39,520 Alright, Sarah's playing her pin. 877 00:43:39,520 --> 00:43:41,080 Yes, Sarah Todd! 878 00:43:42,600 --> 00:43:43,880 TOMMY: No regrets, right? 879 00:43:43,880 --> 00:43:45,760 What was the final decision? 880 00:43:45,760 --> 00:43:48,880 Um, I just don't want to risk it. I just don't want to risk it. 881 00:43:48,880 --> 00:43:51,000 Alright. Up to the gantry. You're safe. 882 00:43:51,000 --> 00:43:52,760 Yeah. Thank you. Well done, Sarah. 883 00:43:52,760 --> 00:43:54,360 ANDY: Well done, Sarah. ALDO: Well done, Sarah! 884 00:43:57,920 --> 00:43:59,440 Ugh! I've done it. 885 00:43:59,440 --> 00:44:00,920 And, I mean, 886 00:44:00,920 --> 00:44:04,280 to be honest, I feel slightly relieved. 887 00:44:04,280 --> 00:44:06,880 I mean, the pressure of that pin. 888 00:44:06,880 --> 00:44:08,920 I mean, I thought it was a good thing. 889 00:44:08,920 --> 00:44:10,440 You've done very well. 890 00:44:10,440 --> 00:44:13,680 I'm surrounded by some of the best contestants 891 00:44:13,680 --> 00:44:15,360 in the MasterChef kitchen, 892 00:44:15,360 --> 00:44:19,000 and it's just not worth the risk for me today. 893 00:44:19,000 --> 00:44:21,720 It's not worth the risk. It's not worth the risk. 894 00:44:21,720 --> 00:44:23,600 I'm not going to have any energy tomorrow. 895 00:44:25,760 --> 00:44:27,760 They're looking good, Ali. 896 00:44:27,760 --> 00:44:29,520 ALI: Sarah's just played her immunity pin, 897 00:44:29,520 --> 00:44:31,680 but it just means the odds are worse. 898 00:44:31,680 --> 00:44:35,040 I'm now thinking, was this the day really to make an experimental dish? 899 00:44:35,040 --> 00:44:37,800 But if I can pull it off, hopefully, the judges love it. 900 00:44:37,800 --> 00:44:40,400 Haggis and gnocchi. How's it all going, though? 901 00:44:40,400 --> 00:44:44,240 I've added some spinach into my cavolo nero and fennel puree. 902 00:44:44,240 --> 00:44:46,920 I'll do a really nice, fresh salad with basil and fennel 903 00:44:46,920 --> 00:44:48,440 to go on the top. Yeah. 904 00:44:48,440 --> 00:44:50,480 I've made some bronze fennel oil... Yeah. 905 00:44:50,480 --> 00:44:52,680 ..with a little bit of orange and lemon 906 00:44:52,680 --> 00:44:54,800 and just the haggis is only really going to be 907 00:44:54,800 --> 00:44:57,200 a little kind of crunchy, crispy element. A crispy flourish on the top. 908 00:44:57,200 --> 00:44:58,200 Yeah. OK. 909 00:44:58,200 --> 00:45:00,640 It's not really a big, you know, haggis, you know, gnocchi. 910 00:45:00,640 --> 00:45:02,280 There's a lot going on here. 911 00:45:02,280 --> 00:45:04,240 I think, um... 912 00:45:04,240 --> 00:45:08,480 ..gnocchi, puree, salad, lots of different temperatures and textures. 913 00:45:08,480 --> 00:45:11,120 Yeah. Really think about... 914 00:45:11,120 --> 00:45:13,520 I think, if you can actually plate some up 915 00:45:13,520 --> 00:45:16,560 and figure out how it looks and how it eats 916 00:45:16,560 --> 00:45:19,760 with enough time, if you do have it, then I would do that. 917 00:45:19,760 --> 00:45:20,920 Yeah. 918 00:45:22,480 --> 00:45:23,960 Come on, guys! 919 00:45:23,960 --> 00:45:25,760 MICHAEL: Let's go, guys. Come on! 920 00:45:39,720 --> 00:45:40,800 Come on, Matt. 921 00:45:43,200 --> 00:45:46,520 After swapping out that broccoli stalk for a gai lan stem, 922 00:45:46,520 --> 00:45:50,440 I'm really happy with how all the elements are coming together. 923 00:45:50,440 --> 00:45:52,200 Matt's making tarragon emulsion. 924 00:45:52,200 --> 00:45:57,600 I'm going to use the gai lan leaves in my tarragon and pistachio puree 925 00:45:57,600 --> 00:45:59,600 to give it a really nice bright green colour. 926 00:46:00,960 --> 00:46:03,160 It's going to add the creamy element to this dish 927 00:46:03,160 --> 00:46:04,840 and the creamy texture of this dish 928 00:46:04,840 --> 00:46:06,320 that's going to make it luxurious. 929 00:46:07,360 --> 00:46:08,960 So, it's adding fat through the nut, 930 00:46:08,960 --> 00:46:11,160 which you need in a dish which is so lean 931 00:46:11,160 --> 00:46:13,360 because it's made of mostly vegetables, 932 00:46:13,360 --> 00:46:15,600 and it'll add some complexity to this dish. 933 00:46:19,640 --> 00:46:21,160 HARRY: That's it, Matty. 934 00:46:21,160 --> 00:46:23,840 I'm here in the competition in MasterChef 935 00:46:23,840 --> 00:46:27,000 to affirm my passion for food. 936 00:46:29,560 --> 00:46:30,800 I mean, I'm a teacher, 937 00:46:30,800 --> 00:46:33,280 and part of my job is to help kids find passion 938 00:46:33,280 --> 00:46:35,200 and students to find the things they like. 939 00:46:35,200 --> 00:46:37,760 And now I'm getting that chance to find something that I really love, 940 00:46:37,760 --> 00:46:40,760 and it makes me feel, like, more whole as a person 941 00:46:40,760 --> 00:46:42,360 and, like, I know I've got somewhere 942 00:46:42,360 --> 00:46:44,680 that I fit in really well within this world, 943 00:46:44,680 --> 00:46:46,160 so I'm not ready to go home. 944 00:46:49,560 --> 00:46:51,360 DANIEL: I'm happy with all of my elements, 945 00:46:51,360 --> 00:46:53,640 but the judges are concerned about 946 00:46:53,640 --> 00:46:56,240 how it's all going to work together, how it's all going to balance. 947 00:46:56,240 --> 00:46:59,680 So, I'm doing a test plate so that I can try it all together. 948 00:47:06,080 --> 00:47:08,440 JULIE: Hey, Dan! Have you kaled it? 949 00:47:08,440 --> 00:47:10,400 (LAUGHS) 950 00:47:10,400 --> 00:47:12,080 Have I kaled it? 951 00:47:12,080 --> 00:47:14,000 Nailed it! 952 00:47:14,000 --> 00:47:16,080 Oh. (LAUGHTER) 953 00:47:18,160 --> 00:47:19,560 I like it. 954 00:47:19,560 --> 00:47:21,360 I'm really happy with the way this all worked. 955 00:47:21,360 --> 00:47:23,480 The flavours are there, and they're well balanced. 956 00:47:23,480 --> 00:47:25,360 It's exactly what I was after. 957 00:47:25,360 --> 00:47:26,560 But... 958 00:47:27,560 --> 00:47:32,040 ..there's something really bugging me, and it's the colour of the broth. 959 00:47:32,040 --> 00:47:33,880 I just...I don't know if I like a colour. 960 00:47:33,880 --> 00:47:35,600 It tastes great, but... 961 00:47:35,600 --> 00:47:38,880 You want it to be greener? I want it brighter. Like, whiter. 962 00:47:39,920 --> 00:47:41,520 It's very dark green. 963 00:47:41,520 --> 00:47:45,640 And that kind of just blends in with the dark green of the kale. 964 00:47:47,320 --> 00:47:49,280 I could probably brighten it up. 965 00:47:49,280 --> 00:47:51,840 I've got seven minutes, and I'm weighing up the odds, 966 00:47:51,840 --> 00:47:54,480 and I go, "Do I have time to make another broth?" 967 00:48:03,440 --> 00:48:06,280 I've got seven minutes, and the broth is really annoying me. 968 00:48:08,480 --> 00:48:09,960 I want to put up a cracking dish, 969 00:48:09,960 --> 00:48:12,280 because I don't want to go home today. 970 00:48:12,280 --> 00:48:13,440 KEYMA: How you doing, Dan? 971 00:48:15,120 --> 00:48:17,320 Just want to quickly do another broth. 972 00:48:18,360 --> 00:48:19,800 Oh, my God. 973 00:48:22,000 --> 00:48:23,400 I've got... 974 00:48:23,400 --> 00:48:26,640 ..seven minutes just to whip up another quick broth. 975 00:48:27,880 --> 00:48:29,880 I reckon I should be able to do it in time. 976 00:48:29,880 --> 00:48:32,160 I just don't like the colour of it. It tastes great, but... 977 00:48:32,160 --> 00:48:34,800 Just knock off some of the skins, make it a bit brighter, 978 00:48:34,800 --> 00:48:37,520 which will offset on the kale, 979 00:48:37,520 --> 00:48:40,840 be a little bit lighter on the bitterness and, uh, yeah. 980 00:48:40,840 --> 00:48:42,160 Come on, Dan. 981 00:48:42,160 --> 00:48:45,320 Look, I'm playing with some really big names today. 982 00:48:45,320 --> 00:48:47,640 I may as well try and make it really nice and pretty, 983 00:48:47,640 --> 00:48:49,120 and taste as best I can. 984 00:48:50,680 --> 00:48:52,040 Final decisions, guys! 985 00:48:52,040 --> 00:48:53,600 You've only got five minutes to go! 986 00:48:53,600 --> 00:48:56,360 (SPECTATORS SHOUT ENCOURAGEMENT) 987 00:48:57,840 --> 00:49:00,520 Come on, guys! Come on, guys! Bring it home! 988 00:49:01,600 --> 00:49:03,080 Come on, Ali! 989 00:49:03,080 --> 00:49:04,680 ALL: Whoo! 990 00:49:04,680 --> 00:49:06,760 ALI: Just for dramatic flair. 991 00:49:08,160 --> 00:49:10,360 All the elements are ready, and I'm pan-frying the gnocchi 992 00:49:10,360 --> 00:49:12,480 so I can actually put a little selection of this together 993 00:49:12,480 --> 00:49:13,480 and taste it. 994 00:49:13,480 --> 00:49:15,320 Yeah, it's nice. Well, I like it. 995 00:49:16,320 --> 00:49:18,240 To plate up, I've got my green puree 996 00:49:18,240 --> 00:49:21,400 with basil, cavolo nero, spinach and fennel. 997 00:49:21,400 --> 00:49:23,600 I've got my gnocchi, bronze fennel oil, 998 00:49:23,600 --> 00:49:25,320 I sprinkle the haggis over the top. 999 00:49:25,320 --> 00:49:27,960 And because the sauce is quite thick and flavourful, 1000 00:49:27,960 --> 00:49:30,400 I've got wedges of orange to kind of cut through it. 1001 00:49:30,400 --> 00:49:32,240 MONTANA: Very green, Ali. Looks gorgeous. 1002 00:49:32,240 --> 00:49:34,200 This is a creative and experimental dish 1003 00:49:34,200 --> 00:49:35,960 and, hopefully, the judges like it. 1004 00:49:38,040 --> 00:49:39,720 Come on, guys! MICHAEL: Come on! 1005 00:49:39,720 --> 00:49:41,400 (WHOOPING AND APPLAUSE) 1006 00:49:41,400 --> 00:49:43,000 Go, Dan. Go hard, baby. 1007 00:49:45,560 --> 00:49:47,280 Come on, Billie. 1008 00:49:51,200 --> 00:49:52,680 HARRY: Boys, make it beautiful. 1009 00:49:52,680 --> 00:49:56,200 I plate up my dish, and as I'm eating it and tasting it, 1010 00:49:56,200 --> 00:49:58,160 it is eating really nicely together. 1011 00:49:58,160 --> 00:50:00,800 It's got the firmness of the gai lan stem, 1012 00:50:00,800 --> 00:50:04,640 it's got creaminess and fat from the oil and the puree, 1013 00:50:04,640 --> 00:50:06,360 and it's got that crispy leaf as well. 1014 00:50:06,360 --> 00:50:08,120 Happy? It's good. 1015 00:50:08,120 --> 00:50:09,920 A bit more acidity, I think. Yeah. 1016 00:50:09,920 --> 00:50:11,600 I think I've got the balance right. 1017 00:50:11,600 --> 00:50:15,000 I've got the textures I want in the dish, and it's tasting good. 1018 00:50:15,000 --> 00:50:17,360 But it's so unfamiliar to me, 1019 00:50:17,360 --> 00:50:19,560 and it's not a dish I've ever seen before. 1020 00:50:19,560 --> 00:50:22,920 So, I'm still confused about whether it's great 1021 00:50:22,920 --> 00:50:25,560 or whether it's absolutely terrible and the judges will hate it. 1022 00:50:25,560 --> 00:50:27,880 I've just got to wait till the tasting to find out. 1023 00:50:27,880 --> 00:50:30,520 We've only got three minutes to go! 1024 00:50:30,520 --> 00:50:32,800 MICHAEL: Let's go, guys! Come on! ALDO: Come on, guys! 1025 00:50:35,840 --> 00:50:37,680 Yep. Go, Dan. 1026 00:50:37,680 --> 00:50:39,760 Stay cool as a cucumber, Dan. 1027 00:50:39,760 --> 00:50:41,680 DAN: I really love the way this one looks. 1028 00:50:41,680 --> 00:50:43,200 It's like chalk and cheese from the other one. 1029 00:50:43,200 --> 00:50:44,840 It's so much brighter, so much vibrant - 1030 00:50:44,840 --> 00:50:47,640 exactly what I was... actually imagined in my head. 1031 00:50:47,640 --> 00:50:49,200 It's tasting just as good as the first one. 1032 00:50:49,200 --> 00:50:50,760 Just looks a bit prettier. 1033 00:50:50,760 --> 00:50:53,760 I've got my kale on the plate, I've got my oil there, 1034 00:50:53,760 --> 00:50:55,920 and then I'm thinking, it just needs something else. 1035 00:50:57,040 --> 00:50:59,480 I'm going to chuck some flowers on it too. 1036 00:50:59,480 --> 00:51:01,320 HARRY: You got it, Dan. 1037 00:51:01,320 --> 00:51:04,120 MEL: Wheeeey! (ANDY LAUGHS) 1038 00:51:06,560 --> 00:51:08,040 Hurry up! Get it on the plate! 1039 00:51:08,040 --> 00:51:10,040 You've only got one minute! Come on! One minute! Come on! 1040 00:51:10,040 --> 00:51:11,240 One minute! 1041 00:51:18,520 --> 00:51:22,000 To plate up, I pour some passionfruit and coconut gel 1042 00:51:22,000 --> 00:51:24,360 in the centre of the curry leaf parfait, 1043 00:51:24,360 --> 00:51:27,000 put some white chocolate spiced crumbs on top, 1044 00:51:27,000 --> 00:51:30,920 and then finish off with some more coconut gel 1045 00:51:30,920 --> 00:51:32,400 and the sugared curry leaves. 1046 00:51:33,760 --> 00:51:36,280 I'm definitely worried about this brief. 1047 00:51:38,080 --> 00:51:41,560 I only picked one item from the herb wall 1048 00:51:41,560 --> 00:51:43,120 and, looking around, 1049 00:51:43,120 --> 00:51:46,520 everyone else's dishes are through and through green, 1050 00:51:46,520 --> 00:51:48,360 and mine is white. 1051 00:51:48,360 --> 00:51:50,080 If the judges don't think I have 1052 00:51:50,080 --> 00:51:52,640 enough curry leaf flavour in this dessert, 1053 00:51:52,640 --> 00:51:54,320 I could be going home. 1054 00:51:56,000 --> 00:51:58,920 It's been a big day, but, gantry, let's go! 1055 00:51:58,920 --> 00:52:02,880 ALL: Ten! Nine! Eight! Seven! 1056 00:52:02,880 --> 00:52:08,600 Six! Five! Four! Three! Two! One! 1057 00:52:08,600 --> 00:52:09,720 JOCK: That's it! 1058 00:52:09,720 --> 00:52:11,440 MICHAEL: Great cooking, guys. 1059 00:52:11,440 --> 00:52:13,120 (CHEERING AND APPLAUSE) Well done. 1060 00:52:13,120 --> 00:52:16,520 Ohh. Well done, you. Well done, you. 1061 00:52:16,520 --> 00:52:17,800 Well done, guys. 1062 00:52:19,000 --> 00:52:20,440 Well done, bro. 1063 00:52:20,440 --> 00:52:21,800 Looks good. You got your broth? 1064 00:52:23,000 --> 00:52:24,840 DANIEL: I'm not ready for my time to be over, 1065 00:52:24,840 --> 00:52:26,400 but I would have never been able to do this, 1066 00:52:26,400 --> 00:52:28,320 you know, like, five, six weeks ago now. 1067 00:52:28,320 --> 00:52:30,520 So, I'm really happy with that. 1068 00:52:36,040 --> 00:52:39,680 So, I came here to kind of reclaim my identity. 1069 00:52:41,480 --> 00:52:45,400 Like a little kind of, you know, reinvention after the kids, 1070 00:52:45,400 --> 00:52:48,120 and after the career and everything I've done in my life. 1071 00:52:48,120 --> 00:52:50,760 It just felt like... I never even thought I'd get in. 1072 00:52:50,760 --> 00:52:52,160 I don't want to be greedy, 1073 00:52:52,160 --> 00:52:54,760 but I would like to stay a little bit longer, if that's OK. 1074 00:53:04,120 --> 00:53:05,240 enjoy another serving 1075 00:53:05,240 --> 00:53:06,800 or savour past seasons at: 1076 00:53:15,640 --> 00:53:16,840 JOCK: Here he is. MEL: Ooh! 1077 00:53:16,840 --> 00:53:17,960 DANIEL: Hey, guys. 1078 00:53:23,800 --> 00:53:25,160 Sauce away, mate. Yeah? 1079 00:53:25,160 --> 00:53:26,760 MEL: Just go ahead. You got a spoon or are you...? 1080 00:53:26,760 --> 00:53:28,200 Thank you, mate. 1081 00:53:28,200 --> 00:53:29,640 No. Thank YOU. 1082 00:53:29,640 --> 00:53:32,440 DANIEL: I've never made anything this pretty. 1083 00:53:32,440 --> 00:53:35,080 It's a little piece of braised kale 1084 00:53:35,080 --> 00:53:37,800 with some flowers and a light-green broth. 1085 00:53:37,800 --> 00:53:40,120 This is so not me. And I'm just stoked. 1086 00:53:40,120 --> 00:53:42,160 (CHUCKLES) 1087 00:53:42,160 --> 00:53:44,040 Please, introduce your dish. 1088 00:53:44,040 --> 00:53:46,160 This is my braised kale 1089 00:53:46,160 --> 00:53:48,200 with a vibrant cucumber broth 1090 00:53:48,200 --> 00:53:52,000 with aniseed and cinnamon chilli oil. 1091 00:53:54,440 --> 00:53:56,160 And does it kind of blow your mind 1092 00:53:56,160 --> 00:53:59,000 that we're nearly halfway through the competition 1093 00:53:59,000 --> 00:54:03,520 and would you have ever conceived of making a chilled cucumber broth 1094 00:54:03,520 --> 00:54:07,440 with a kale on kale on kale thing? 1095 00:54:07,440 --> 00:54:08,520 Never. 1096 00:54:09,680 --> 00:54:12,280 I'm... Yeah, I'm proud as punch with that. 1097 00:54:12,280 --> 00:54:14,680 I think we all remember the disdain 1098 00:54:14,680 --> 00:54:17,440 in which you approached that kale challenge. 1099 00:54:17,440 --> 00:54:19,840 And today, you've chosen to lean in to that, 1100 00:54:19,840 --> 00:54:22,360 which shows a heap of growth, as it is. 1101 00:54:22,360 --> 00:54:25,960 I've come to actually... like it, kale. 1102 00:54:25,960 --> 00:54:28,280 Sorry, what? I've come to like it. 1103 00:54:28,280 --> 00:54:29,760 (LAUGHS) 1104 00:54:29,760 --> 00:54:31,880 I noticed that you changed kale. 1105 00:54:31,880 --> 00:54:34,560 So, you had the standard, regular... Curly one. 1106 00:54:34,560 --> 00:54:36,520 ..the kale that was on your kale matrix, 1107 00:54:36,520 --> 00:54:39,160 and then you've swapped that out for cavolo nero, I noticed. 1108 00:54:39,160 --> 00:54:40,160 I have, yes. 1109 00:54:40,160 --> 00:54:43,720 You know, the biggest thing here was, "How would this tie in together as a dish? How would it eat?" 1110 00:54:43,720 --> 00:54:46,280 And that kale I don't think would have worked 1111 00:54:46,280 --> 00:54:47,920 in the same way that this has, 1112 00:54:47,920 --> 00:54:50,080 how it's gone tender and it drapes around. 1113 00:54:50,080 --> 00:54:52,320 The other one was a bit curly and rough. 1114 00:54:52,320 --> 00:54:54,280 I love that...I love that you're thinking this way! 1115 00:54:54,280 --> 00:54:58,000 Like, it's just... it's such a transformation 1116 00:54:58,000 --> 00:55:01,360 from the Daniel that first walked in the MasterChef Kitchen. 1117 00:55:01,360 --> 00:55:04,120 Honestly, the way you're talking and thinking about food, 1118 00:55:04,120 --> 00:55:07,440 the way you're making good decisions during a cook, 1119 00:55:07,440 --> 00:55:09,840 it's stuff like that that wins the competition. 1120 00:55:09,840 --> 00:55:11,480 Yep. MEL: Alright, thanks so much. 1121 00:55:11,480 --> 00:55:13,920 Thanks very much. Thanks, Daniel. ANDY: Thanks, mate. 1122 00:55:16,400 --> 00:55:18,000 Well, well, well. 1123 00:55:18,000 --> 00:55:21,480 If you'd put this in a...a line of dishes, 1124 00:55:21,480 --> 00:55:24,720 you would never, in a million years, have picked that Daniel cooked it. 1125 00:55:24,720 --> 00:55:26,040 No, sir. 1126 00:55:26,040 --> 00:55:28,840 It looks beautiful. It really does look very striking. 1127 00:56:01,480 --> 00:56:04,480 I absolutely love that. 1128 00:56:04,480 --> 00:56:05,840 What a dish. 1129 00:56:05,840 --> 00:56:11,760 That change in the kale from curly kale to cavolo nero - smart move. 1130 00:56:11,760 --> 00:56:13,600 It's more tender. 1131 00:56:13,600 --> 00:56:16,720 The braising liquor that he used for the kale, fantastic, brilliant. 1132 00:56:16,720 --> 00:56:22,120 But the balance that he's got in the cucumber soup 1133 00:56:22,120 --> 00:56:24,040 is what I'm really impressed with. 1134 00:56:24,040 --> 00:56:25,760 It is beautifully seasoned. 1135 00:56:25,760 --> 00:56:28,160 There's a perfect balance of acidity. 1136 00:56:28,160 --> 00:56:30,480 He was correcting that all the way up to the dying minutes. 1137 00:56:30,480 --> 00:56:32,240 Did you see him peeling the cucumber and...? 1138 00:56:32,240 --> 00:56:33,880 Yeah, two minutes to go. 1139 00:56:33,880 --> 00:56:35,120 It was so impressive to watch. 1140 00:56:37,400 --> 00:56:41,360 The Daniel that walked in on day one versus this particular Daniel, 1141 00:56:41,360 --> 00:56:42,840 it's night and day 1142 00:56:42,840 --> 00:56:45,800 because there is a lot of consideration, a lot of intellect, 1143 00:56:45,800 --> 00:56:49,000 a lot of deft movement within all of the elements 1144 00:56:49,000 --> 00:56:51,160 in order to make them perfectly balanced. 1145 00:56:52,920 --> 00:56:55,040 The oil, with all of its complexity - 1146 00:56:55,040 --> 00:56:56,600 it's not just a straight-up chilli oil. 1147 00:56:56,600 --> 00:56:58,160 There's so many aromats going on. 1148 00:56:58,160 --> 00:57:00,280 And it's the last thing you experience, 1149 00:57:00,280 --> 00:57:02,920 and it's really begging you not to forget it as a dish. 1150 00:57:02,920 --> 00:57:09,160 I think the most, uh, pleasing thing about Daniel in this dish 1151 00:57:09,160 --> 00:57:10,720 is his palate. 1152 00:57:10,720 --> 00:57:13,080 And I think that's probably a testament 1153 00:57:13,080 --> 00:57:15,200 to how far he's actually come. 1154 00:57:15,200 --> 00:57:17,320 I want Daniel to continue to cook like this 1155 00:57:17,320 --> 00:57:19,160 'cause that's one of the better dishes that we've had 1156 00:57:19,160 --> 00:57:20,680 in this competition so far, 1157 00:57:20,680 --> 00:57:22,560 in terms of complexity, in terms of execution, 1158 00:57:22,560 --> 00:57:24,160 in terms of hitting the brief. 1159 00:57:24,160 --> 00:57:25,680 It's only up from here. 1160 00:57:32,960 --> 00:57:34,480 Matt. Andy. 1161 00:57:34,480 --> 00:57:35,840 How you goin'? 1162 00:57:48,600 --> 00:57:50,120 Matt, what's the dish? 1163 00:57:50,120 --> 00:57:51,720 Uh, I've made you brassicas... 1164 00:57:54,280 --> 00:57:57,240 ..with tarragon and pistachio. 1165 00:57:57,240 --> 00:57:59,400 Roller-coaster cook for you. It was. 1166 00:58:00,960 --> 00:58:02,720 We started off with broccoli. We did. 1167 00:58:02,720 --> 00:58:06,040 And we took a squint at the, uh, wall, 1168 00:58:06,040 --> 00:58:07,720 realised there was no broccoli on there. 1169 00:58:07,720 --> 00:58:10,040 Yeah. (LAUGHS) So, how did you pivot? 1170 00:58:10,040 --> 00:58:13,080 Um, so, I went and had a look at the wall, 1171 00:58:13,080 --> 00:58:15,720 um, and I went to trusty gai lan. 1172 00:58:15,720 --> 00:58:19,400 I mean, I think this one, I'm pretty confident it meets the brief. 1173 00:58:19,400 --> 00:58:20,720 JOCK: Yeah. 1174 00:58:20,720 --> 00:58:22,680 Basically, everything on the plate there is from the wall. 1175 00:58:22,680 --> 00:58:23,680 100%. 1176 00:58:23,680 --> 00:58:25,680 ANDY: Let's put you out of your misery. It hits the brief. 1177 00:58:25,680 --> 00:58:27,040 JOCK: Yeah, it hits the brief, totally. 1178 00:58:27,040 --> 00:58:30,080 Do you think you would have missed the brief if you did the broccoli? 1179 00:58:30,080 --> 00:58:31,920 Well, you said I would, so, probably. 1180 00:58:31,920 --> 00:58:33,600 (ALL LAUGH) 1181 00:58:33,600 --> 00:58:35,360 That's the right answer. 1182 00:58:36,720 --> 00:58:40,160 MATT: This was definitely a cook that put me out of my comfort zone. 1183 00:58:40,160 --> 00:58:43,280 Not usually you would find me cooking with all green things. 1184 00:58:43,280 --> 00:58:46,520 You know, protein is my safety 'cause I think I cook them well. 1185 00:58:46,520 --> 00:58:48,720 And to cook without a protein, it challenged me, 1186 00:58:48,720 --> 00:58:50,880 but it also made me think about the dish 1187 00:58:50,880 --> 00:58:52,760 a lot more than I would usually, probably. 1188 00:58:53,800 --> 00:58:55,200 Thanks, mate. Thank you. 1189 00:58:55,200 --> 00:58:56,920 Thank you very much. 1190 00:59:03,720 --> 00:59:05,600 Good to go? Yeah. 1191 00:59:18,200 --> 00:59:22,040 That was an absolute master class in vegetarian cooking. 1192 00:59:22,040 --> 00:59:26,080 Very substantial, and I'm quite shocked to see a dish 1193 00:59:26,080 --> 00:59:30,200 as fully realised and perfectly balanced as that in here. 1194 00:59:30,200 --> 00:59:32,320 Because, usually, it takes years 1195 00:59:32,320 --> 00:59:34,720 to be able to hone that specific style 1196 00:59:34,720 --> 00:59:36,520 of literally nowhere to hide. 1197 00:59:36,520 --> 00:59:38,640 That is magic tricks and then some. 1198 00:59:38,640 --> 00:59:41,520 On a pivot as well, don't forget. On a pivot. Yep. 1199 00:59:42,720 --> 00:59:47,080 Even down to how tender the gai lan was, from stalk to tip. 1200 00:59:47,080 --> 00:59:49,320 The pistachio and tarragon cream 1201 00:59:49,320 --> 00:59:51,280 is, like, perfectly seasoned - 1202 00:59:51,280 --> 00:59:54,000 the perfect balance between the nuttiness of the pistachio 1203 00:59:54,000 --> 00:59:56,360 and that aniseed hint from the tarragon. 1204 00:59:56,360 --> 00:59:59,840 Amazing complexity and simplicity, at the same time. 1205 00:59:59,840 --> 01:00:02,560 In and amongst that, that rich dark-green pool 1206 01:00:02,560 --> 01:00:04,600 of cavolo nero oil... 1207 01:00:04,600 --> 01:00:07,960 Come on! Get after it! It was just delicious. 1208 01:00:07,960 --> 01:00:10,440 Even down to the crunch of, like, you know, kale chips. 1209 01:00:10,440 --> 01:00:13,080 I never thought I'd say this, but... Here we go. Here we go. 1210 01:00:13,080 --> 01:00:14,760 ..actually, kale chips... 1211 01:00:14,760 --> 01:00:17,840 In this, I'm... Here, I'll have it. What about the kale chips? 1212 01:00:17,840 --> 01:00:19,320 I'll have it. I liked it. 1213 01:00:19,320 --> 01:00:21,560 There we go! (LAUGHS) 1214 01:00:21,560 --> 01:00:23,320 I think this was... 1215 01:00:23,320 --> 01:00:25,360 ..Matt's best dish. 1216 01:00:30,960 --> 01:00:32,360 ANDY: Hey, Ali. MEL: Ali. 1217 01:00:32,360 --> 01:00:33,960 Ali. 1218 01:00:35,120 --> 01:00:38,200 Today, I wanted to make a dish that was quite experimental and creative 1219 01:00:38,200 --> 01:00:40,960 and I really hope the judges are gonna like it. 1220 01:00:43,160 --> 01:00:45,480 What have you made us? I've made green gnocchi. 1221 01:00:45,480 --> 01:00:49,960 The green sauce is roasted fennel, cavolo nero, some spinach, 1222 01:00:49,960 --> 01:00:51,800 um, some basil 1223 01:00:51,800 --> 01:00:54,360 and the bronze fennel oil, 1224 01:00:54,360 --> 01:00:56,400 with a haggis crumb. 1225 01:00:56,400 --> 01:00:59,040 And then...you went to town on the garnish. 1226 01:00:59,040 --> 01:01:01,120 Orange - where did that come from? 1227 01:01:01,120 --> 01:01:04,080 Um, well, I kinda just thought it needs a little lift. 1228 01:01:04,080 --> 01:01:06,840 I find the orange is quite complementary to the fennel 1229 01:01:06,840 --> 01:01:09,960 and it just gives a nice little pop of kind of flavour 1230 01:01:09,960 --> 01:01:11,440 and kind of brightness. 1231 01:01:12,720 --> 01:01:14,400 Thanks, Ali. OK. 1232 01:01:46,680 --> 01:01:48,920 I love Ali. I love haggis. 1233 01:01:48,920 --> 01:01:50,800 I love gnocchi. 1234 01:01:50,800 --> 01:01:53,400 This dish...I do not love. 1235 01:01:55,440 --> 01:01:58,880 The problem with this dish is that it is confused. 1236 01:01:58,880 --> 01:02:00,080 Mm. 1237 01:02:00,080 --> 01:02:02,000 Let's talk about the gnocchi. 1238 01:02:02,000 --> 01:02:05,280 It's beautiful - it's pillowy soft, it's beautifully cooked. 1239 01:02:05,280 --> 01:02:08,040 But the orange on top is confusing. 1240 01:02:08,040 --> 01:02:10,000 Bronze fennel, haggis... 1241 01:02:11,720 --> 01:02:15,040 MEL: It does feel like an amalgamation of lots of ideas. 1242 01:02:15,040 --> 01:02:17,800 You know, the fennel and orange goes together. 1243 01:02:17,800 --> 01:02:20,880 There's a pesto-y kind of idea there. 1244 01:02:20,880 --> 01:02:24,040 I think it definitely hits the...the celebration 1245 01:02:24,040 --> 01:02:26,040 with this vibrant green sauce. 1246 01:02:26,040 --> 01:02:28,240 But when you dive in, it's quite heavy. 1247 01:02:28,240 --> 01:02:31,600 And then, in Ali's attempt to freshen up with the orange, 1248 01:02:31,600 --> 01:02:34,480 for me, it just... it doesn't really work at all. 1249 01:02:41,640 --> 01:02:44,120 BILLIE: The thing that I'm most worried about with this dish 1250 01:02:44,120 --> 01:02:46,640 is, "Have I hit the brief?" 1251 01:02:46,640 --> 01:02:48,480 Hello. 1252 01:02:48,480 --> 01:02:49,720 Billie. Hi. 1253 01:02:51,960 --> 01:02:53,400 OK. 1254 01:02:55,920 --> 01:02:59,600 Is there enough curry leaf in there to keep me safe? 1255 01:03:14,080 --> 01:03:15,600 Billie, what's the dish? 1256 01:03:15,600 --> 01:03:18,000 Uh, it's a curry-leaf parfait 1257 01:03:18,000 --> 01:03:19,880 with passionfruit, coconut 1258 01:03:19,880 --> 01:03:21,840 and spiced white chocolate. 1259 01:03:21,840 --> 01:03:23,720 MEL: Um, interesting flavours. 1260 01:03:23,720 --> 01:03:27,120 These are not logical things to necessarily pair together... 1261 01:03:27,120 --> 01:03:29,040 BILLIE: Yeah. Yeah. ..in a way. 1262 01:03:29,040 --> 01:03:30,640 You seem to be coming out of your shell 1263 01:03:30,640 --> 01:03:32,200 at this point in the competition. 1264 01:03:32,200 --> 01:03:35,240 Is that because you're sensing that now is the time to strike 1265 01:03:35,240 --> 01:03:38,080 and really dig your heels in so you stay right till the end? 1266 01:03:38,080 --> 01:03:39,640 Yeah, yeah. 1267 01:03:39,640 --> 01:03:41,440 It's really getting down there. 1268 01:03:41,440 --> 01:03:43,720 Um, it feels like we've been here for a long time. 1269 01:03:43,720 --> 01:03:46,200 Yep. But, um, there's only 15 left. 1270 01:03:46,200 --> 01:03:47,960 So, it really... 1271 01:03:47,960 --> 01:03:52,720 I mean, from last experience, it goes really fast from here, so... 1272 01:03:52,720 --> 01:03:55,640 I've got one question, final question, about the dish. 1273 01:03:55,640 --> 01:03:57,920 Because I think you're the only person 1274 01:03:57,920 --> 01:04:00,800 who has only picked one ingredient off the wall... 1275 01:04:00,800 --> 01:04:02,440 Yeah. Yep. 1276 01:04:02,440 --> 01:04:04,200 ..to kind of celebrate the wall. Mm-hm. 1277 01:04:04,200 --> 01:04:09,160 So, is the curry leaf going to do that? 1278 01:04:09,160 --> 01:04:11,160 Um... 1279 01:04:11,160 --> 01:04:13,080 I bloody hope so, Andy. 1280 01:04:13,080 --> 01:04:14,280 (LAUGHTER) 1281 01:04:14,280 --> 01:04:16,040 So, one way to find out. 1282 01:04:16,040 --> 01:04:17,920 We'll taste. Rightio. Thank you. 1283 01:04:17,920 --> 01:04:19,200 Thanks, Billie. 1284 01:04:24,560 --> 01:04:27,320 It's a, uh, very restauranty-looking dish, isn't it? 1285 01:04:27,320 --> 01:04:28,520 Mm-hm. 1286 01:04:41,640 --> 01:04:43,000 Wow. 1287 01:04:43,000 --> 01:04:45,080 What a dessert. That's crazy, that one. 1288 01:04:45,080 --> 01:04:46,480 What a dessert! 1289 01:04:46,480 --> 01:04:48,760 ANDY: That is, like... 1290 01:04:48,760 --> 01:04:51,680 That's a 10. Like, it doesn't get any better than that. 1291 01:04:51,680 --> 01:04:53,480 An interesting concept, 1292 01:04:53,480 --> 01:04:55,680 the execution of the concept 1293 01:04:55,680 --> 01:04:58,880 and the flavour, the overall balance and flavour of the dish, 1294 01:04:58,880 --> 01:05:00,280 that's a 10. 1295 01:05:00,280 --> 01:05:04,520 Literally, it starts out as acidic passionfruit. 1296 01:05:04,520 --> 01:05:06,600 Then you get the curry leaf... Yeah. 1297 01:05:06,600 --> 01:05:10,080 ..which then transforms it into the garam masala. 1298 01:05:10,080 --> 01:05:12,080 And then the sweetness of the white chocolate goes through, 1299 01:05:12,080 --> 01:05:13,520 and then it just goes on loop... 1300 01:05:13,520 --> 01:05:15,240 (LAUGHS) Yeah. ..on loop, on loop. 1301 01:05:15,240 --> 01:05:18,200 And it's...and the good thing is that the last flavour that you're tasting is curry leaf. 1302 01:05:18,200 --> 01:05:20,800 So, um, definitely a celebration of the wall, 1303 01:05:20,800 --> 01:05:22,800 albeit one ingredient. 1304 01:05:22,800 --> 01:05:24,360 I love that parfait. 1305 01:05:24,360 --> 01:05:28,000 It's undeniably curry leaf, absolutely all the way. 1306 01:05:28,000 --> 01:05:30,840 And then you put that lens of beautiful garam masala spice 1307 01:05:30,840 --> 01:05:32,480 over the top of it, 1308 01:05:32,480 --> 01:05:35,000 and you have something that sort of feels familiar 1309 01:05:35,000 --> 01:05:37,600 and is, yet, completely unlike anything 1310 01:05:37,600 --> 01:05:39,280 any of us have ever had before. 1311 01:05:39,280 --> 01:05:43,600 I could see that on a fine-dining, south-Asian-inspired restaurant 1312 01:05:43,600 --> 01:05:45,080 any day of the week. 1313 01:05:45,080 --> 01:05:46,680 It's absolutely beautiful. 1314 01:05:46,680 --> 01:05:48,240 JOCK: This is, I think, what has been missing 1315 01:05:48,240 --> 01:05:50,280 out of Billie's consistency. 1316 01:05:50,280 --> 01:05:52,040 It's, like...it's consistent cooking 1317 01:05:52,040 --> 01:05:54,520 but there hasn't been a dish that's, like, really poked its head out 1318 01:05:54,520 --> 01:05:57,680 in the way this has, with flavours and balance 1319 01:05:57,680 --> 01:05:59,680 that are going on and make you pay attention to it 1320 01:05:59,680 --> 01:06:01,120 and you want to eat more of. 1321 01:06:01,120 --> 01:06:03,720 That's a danger for anyone else that's in the competition. 1322 01:06:05,120 --> 01:06:07,760 It's dishes like that that win this competition. 1323 01:06:07,760 --> 01:06:09,040 Mm. 1324 01:06:12,160 --> 01:06:15,600 Well, you all certainly tried to conquer the wall today. 1325 01:06:15,600 --> 01:06:19,040 But in round one, some of you found it insurmountable. 1326 01:06:19,040 --> 01:06:21,640 You then had to utilise those ingredients 1327 01:06:21,640 --> 01:06:23,520 that landed you in round two 1328 01:06:23,520 --> 01:06:25,920 to get you out of the firing line. 1329 01:06:27,600 --> 01:06:29,320 Let's go through them, one by one. 1330 01:06:31,680 --> 01:06:32,680 Daniel... 1331 01:06:33,840 --> 01:06:37,600 ..your broth, it was complex and perfectly balanced. 1332 01:06:37,600 --> 01:06:41,760 But more than that, every decision that you made in the cook, 1333 01:06:41,760 --> 01:06:43,400 it improved the dish. 1334 01:06:45,600 --> 01:06:49,600 Honestly, mate, everything that you've learned in this competition 1335 01:06:49,600 --> 01:06:52,120 was in that bowl, and we absolutely loved it. 1336 01:06:52,120 --> 01:06:53,600 More, please. 1337 01:06:56,680 --> 01:06:58,200 Matt... 1338 01:06:58,200 --> 01:07:01,120 ..every single element was at its peak. 1339 01:07:03,200 --> 01:07:05,400 It was a stand-out dish from you. 1340 01:07:09,040 --> 01:07:13,400 It showed just what you're capable of in this competition and beyond. 1341 01:07:15,640 --> 01:07:16,720 Billie... 1342 01:07:16,720 --> 01:07:19,120 ..what you put on the plate today... 1343 01:07:20,280 --> 01:07:23,080 ..was testament as to why you won your season. 1344 01:07:24,640 --> 01:07:26,320 It was delicious 1345 01:07:26,320 --> 01:07:28,720 and it was masterfully executed. 1346 01:07:31,120 --> 01:07:32,600 Ali... 1347 01:07:32,600 --> 01:07:36,400 ..you're an inventive cook who always pushes the boat out. 1348 01:07:37,440 --> 01:07:40,400 And that dish was no different. It really made us think. 1349 01:07:42,040 --> 01:07:45,360 But, in the end, it left us confused. 1350 01:07:47,280 --> 01:07:50,400 On a day when everyone else hit the bullseye, 1351 01:07:50,400 --> 01:07:52,840 unfortunately, you missed the target. 1352 01:07:52,840 --> 01:07:55,600 I'm sorry, Ali. You're going home. 1353 01:07:55,600 --> 01:07:56,720 OK. 1354 01:07:59,600 --> 01:08:03,560 Honestly, Ali, we are so glad and grateful 1355 01:08:03,560 --> 01:08:06,520 that you signed up for this crazy MasterChef experience. 1356 01:08:07,680 --> 01:08:09,480 How's it been for you, in the MasterChef kitchen? 1357 01:08:09,480 --> 01:08:12,120 It's definitely pushed me to be more creative 1358 01:08:12,120 --> 01:08:14,560 and more thoughtful about what I put on the plate. 1359 01:08:14,560 --> 01:08:16,080 And for that, I'll be forever grateful 1360 01:08:16,080 --> 01:08:18,160 'cause it's set me on a path to a new cooking adventure 1361 01:08:18,160 --> 01:08:20,800 and that's fantastic - I'm really grateful for that. 1362 01:08:21,840 --> 01:08:24,400 Time to say goodbye. OK. 1363 01:08:27,960 --> 01:08:30,280 Well done, Ali. Thank you. 1364 01:08:30,280 --> 01:08:31,840 Oh, look, I'm really proud of myself. 1365 01:08:31,840 --> 01:08:34,720 I'm proud of myself that I even got in this competition. 1366 01:08:35,760 --> 01:08:39,880 It's a really important little voyage that I've just undertaken, 1367 01:08:39,880 --> 01:08:42,600 to do something for myself, to find out who I am, 1368 01:08:42,600 --> 01:08:45,720 and to explore something with passion. 1369 01:08:45,720 --> 01:08:47,640 ALDO: Yes, Ali! (CHEERING AND APPLAUSE) 1370 01:08:47,640 --> 01:08:51,040 And I'll take all these memories with me forever. 1371 01:08:51,040 --> 01:08:55,000 Give it up for Ali, everybody! 1372 01:08:55,000 --> 01:08:57,360 (CHEERING) 1373 01:08:57,360 --> 01:08:59,520 ANNOUNCER: This week on MasterChef Australia, 1374 01:08:59,520 --> 01:09:02,640 it's a hive of inspiration. 1375 01:09:02,640 --> 01:09:03,960 Wow! 1376 01:09:03,960 --> 01:09:06,840 I couldn't have dreamt this dessert up in my wildest dreams. 1377 01:09:06,840 --> 01:09:09,720 Whether they're surrounded by works of art... 1378 01:09:09,720 --> 01:09:12,440 BILLIE: It's astonishing. It's just so magical. 1379 01:09:12,440 --> 01:09:15,640 ..or...in the presence of greatness... 1380 01:09:15,640 --> 01:09:17,880 Oh, my God! 1381 01:09:17,880 --> 01:09:20,400 Please welcome Marco Pierre White! 1382 01:09:20,400 --> 01:09:23,320 Allow simplicity to inspire you, 1383 01:09:23,320 --> 01:09:24,680 not to confuse you. 1384 01:09:24,680 --> 01:09:27,080 It's unmissable MasterChef. 1385 01:09:28,680 --> 01:09:30,440 CONTESTANTS: Whoa! 1386 01:09:30,440 --> 01:09:32,840 Because they're cooking up a storm. 1387 01:09:32,840 --> 01:09:34,560 Oh, my God! 1388 01:09:35,680 --> 01:09:38,040 Captions by Red Bee Media