All language subtitles for MasterChef Australia - S18E40_Eng

company. Good

ANNOUNCER: Previously,
on MasterChef Australia...

Please welcome Josh Niland.
(CHEERING AND APPLAUSE)

..four culinary masters...

Pull your blade through
like this.

Wow.

..who perfected their craft...
(EXCLAIMING)

POH: Are you having

a spiritual experience
right now?

PAT: I want to bathe in it.

..inspired our contestants
to go above and beyond.

ANDY: That is
off-the-charts good.

It's actually perfect.

It's fantastic.

The most smashing dish today.

I'm calling it now.
That's dish of the day.

Oh!
My God!

Thank you.
Well done.

But the steaks were too high
for Bella.

Give it up for Bella, everybody!

And...

Oh, my God!

..Kirsten Tibballs's
chocolate iris

got the better of Grace.

GRACE: I'm leaving this
competition with so much love,

and really ticking
a bucket-list box.

Tonight, our top ten
take on the wall,

as we kick off Knockout Week.

(BELL DINGS)

(EXCLAIMING)

PAT: There's a mystery box
over the wall.

LUKE: Oh, no.

CASPER: You are kidding.
You have got to be joking.

Oh, my God.

I'm walking
into the MasterChef kitchen,

and I am like, "That wall
is way taller than me,

"and what the hell
is going on right now?"

A few of them
look like they want

to turn around and walk out.

(POH LAUGHS)

PAT: What the hell?

The room's looking
very different.

I think I've seen a challenge
like this before.

I think I know what this is.

A stitch-up.
(LAUGHTER)

Welcome back
to a brand-new week.

Congratulations.

You are the top ten!

(CHEERING AND APPLAUSE)

AARON: Yeah, top ten is huge,
and it's such a big achievement.

But I've seen this wall before,

and I know exactly
what this means.

Well, for top ten,

it is only fitting
that we dial things up.

Oh.

So, this is...

..Knockout Week.

Oh?
Ooh.

You must survive
three challenges

in order to stay safe.

If you cook a bottom dish
on any day,

you'll be knocked straight

into the elimination
at the end of the week.

Ooh. Jeez.

We're gonna have to

keep cooking to keep safe.

And I feel like the pressure's
always going to be on this week,

so it's going to be intense.

We can't hide
the first challenge from you,

thanks to the giant wall
down the centre of the kitchen.

Today is a MasterChef favourite.

It's the twins challenge.

You'll be cooking
in teams of two,

completely separated by a wall,

while trying to communicate

so you can create
two identical plates of food.

This is going to be crazy.

I've seen this one.

I've watched these on TV,
and they are hilarious.

And to now be part of one,
I'm like,

"This is gonna be so fun."

Your ingredient selection
is a mystery box.

The person
who chose the ingredients,

she has a long history
in this competition,

having spent
more than 150 days competing.

Ooh
EMILY: Oh.

She now forms half
of a MasterChef power couple.

Oh!

And they know all about
the challenge of twins.

(EXCLAIMING)

Yes, it's Sarah Todd
and Declan Cleary!

(CHEERING AND APPLAUSE)

Shush, shush, shush, shush!

Sh! Sh!
LUKE: Oh, what?!

CONTESTANTS: Oh!

No way!

(GASPING)

(MUTED APPLAUSE)

Hello.

DECLAN: Oh, look at this.

Look at this. This is where
Mummy and Daddy met.

Hello. (LAUGHS)

Thank you.

Hello, Charlotte or Claudia.

Yes. Hello.

Sarah, can you please
introduce us to the twins?

Yes. This is... Is it Claudia?
Charlotte?

(LAUGHTER)
I don't know.

No, I've got Claudia.
This is Charlotte.

Yeah.
And they are just so adorable.

They are identical twins.

We're so happy. It really does
feel like a full-circle moment.

I think this kitchen
has changed my life

in so many ways.

And this one's the biggest,
for sure.

Big stretch.

And they're checking
everyone out right now.

That's a big stretch.

ANNABEL: This is wild
that they both were

on Back To Win and met
and fell in love and have twins!

Like, that is the cutest thing.

That is the most beautiful story
I've ever heard in my life.

Yeah.

Is there anyone in our comp

that could be future
Sarah and Declan?

I'm not allowed to say.

Hello. That's Auntie Poh.

Deckers, Deckers, I need to say,
I think these are the most

consistent choux buns
you've ever made.

(LAUGHTER)

VINNIE: Look at them!

Declan, tell me,
how is the dad life?

Oh, it's the absolute best.

I think I was put
on this planet to be a dad.

Um, especially a twin-girl dad.

And, um,
they're just so precious.

I just wake up every day
feeling blessed.

Hannah, bringing back
some memories here, or what?

Oh, yes. Definitely
bringing back some memories.

The fact that you two
are standing

with your eyes open

with 11-week-old twins
is actually quite a miracle.

(LAUGHTER)
It's insane.

Well, it's about to get
very loud in here.

Declan, if you don't mind,
we're going to keep Sarah,

and we're going to say goodbye
to you and the twins.

Alright.
Yes.

Hand her over.
Oh.

Come on. Come to...
Daddy Dec.

Come to Daddy.
Congratulations again.

Thank you, guys. Good luck.
See you.

Ultimate MasterChef trophy.

Thanks, bye. Bye.

Sarah, it's time to reveal

what mystery box ingredients
you've selected.

I have been very generous today,

and I'm hungry as well.

I really want you
to make something beautiful,

so I've chosen
my favourite ingredients,

and they're great ones
to cook with.

So, let's do it.

(EXCLAIMING)

Luxurious.

There are so many things.
There's a lot of things there.

LUKE: There's a lot.

We have a Chateaubriand here.

This is one
of my favourite cuts.

It's really luxurious.

A little nod to that
French classical side of mine.

Of course, fish -
King George whiting

for my baby daddy.

(LAUGHTER)

And got to have a good crab.

They're just really
beautiful proteins,

need to be treated nicely
and delicately,

but really easy to work with.

I absolutely love chilli.

We've got bhut jolokia,
which is the ghost chilli.

So, super spicy.
Hot!

I love it.

We've also got beetroot,
black garlic, which I love.

We have dashi.

I love cashew nuts.

Green apples,

parsnips,

mustard greens,

thyme, bronze, fennel.

I think just really
simple ingredients

that can bring your dish
together.

LUKE: Seeing what's in the box,

it's pretty good -
there's a lot going on.

There's some huge flavour bombs,

like black garlic
and ghost chillies.

Truth be told, there is
no excuses for us today.

There's a lot of ingredients
to work with,

and we're also going to have

a friend across the wall
to help us out.

For this challenge, we'll need
to get you into teams of two.

So, take an apron from the bag.

Oh, this is a nice colour!
ALYONA: Oh, this is beautiful.

PETRO: I think I work
pretty well in a team.

Ooh.
Ooh.

Yellow.

I don't think I've won
a team challenge yet, though.

Yes! Patty!

But I am so keen to work
with Pat - I love Pat.

Ooh, yeah.

PAT: I hope you know how to cook
'cause I don't.

You got your pair.
Go and stand next to them.

Who's B1 and who's B2?

You can be B1, mate.

Your challenge is to cook
with your partner

to create identical dishes.

You can yell and scream
all you like.

Communication is key.

The pair who cook the dish
least alike in look and taste,

will go straight to elimination
at the end of the week.

You will have 75 minutes
to cook -

sweet or savoury.

You're gonna have a
couple of minutes

at your bench to plan.

That time...starts now!

What are you thinking, Petro?
What are you thinking?

I'm thinking... Oh!
Oh.

Oh, no.
(LAUGHS)

Team Yellow today with Petro,
and I'm stoked.

Petro is an absolute weapon.

Well, I was thinking steak
on the hibachi.

Yeah?

We could make a parsnip puree
and a black garlic glaze.

Oh, yeah, I like that.

Pretty excited.
We both love the hibachi

because of the flavour
it imparts on the dish.

I think keep it simple.
Yeah, I think so too.

Petro's come up with a nickname
for us today - P1 and P2,

obviously Pat and Petro.

So, we've got
the yellow on today.

A couple of bananas. Let's go.

I'm thinking this is silver,

but it's not going
to have the big, rich flavour.

Beetroot!

Oh, my gosh,
this mystery box is so generous.

But I have Annabel...

Oh, yes.

I see black garlic.

I think I know exactly
what is going to happen today.

Black garlic ice-cream.

You can weigh it out to taste...
Yes.

..to see...
Because I put it in...

Not too hard on black garlic

so it's, like, nice
and kind of mild...

Yep.
..but still, like, we can taste

the garlic flavour.
Yep.

Sarah Todd is, like, famous

for her funky pairings
of flavours.

I think cashew...
Cashew crumb.

..crumb.

It is quite a basic dessert,

but we're leaning on
really crazy flavours,

and hopefully that will allow us
to stand out today.

VINNIE: I don't know how to do
crab. I've never cooked crab.

Boil it, smack it, and then you
get the shells, like, broken,

and then, you squeeze
the crab out.

Yeah, Aaron is taking the lead
for this dish today.

Usually use a hammer
to smack it.

I actually have never cooked
mud crab before,

but as he starts

explaining his dish,

it is sounding really,
really good.

I was thinking, like,
with the crab, we could

make the crab-shell sauce
with the anchovies.

Yeah. And then, what? You're
doing, like, linguine, like...

Linguine, just roll it up.
Yeah, yeah.

And we can serve it in there.

Oh, in the...in the head!
In the head.

Yeah.
Head on the plate.

It's definitely a bit of me
and a bit of him in this.

So, I'm kind of keen,

but this challenge
is a really big risk.

I'm gonna have to learn
how to cook a mud crab

from someone yelling
over a wall,

with every other person
yelling as well.

Now we're talking.
Now we're talking.

CASPER: So, I was thinking
we could do remoulade

with the apple and the kohlrabi.

What the hell is remoulade?
It's like a slaw.

It's like a fancy slaw.
OK.

60ml water, 60ml vinegar.

60 is going
to be our golden nugget.

Yeah, 60. Cool.
Alright, planning time over.

Your cooking time starts now!

(APPLAUSE)

Hannah, can you hear me?

I can hear you.
Yep. Great.

Annabel, can you hear me?

Alrighty, Patty.
Let's go, mate.

Alright, Em?

Do you wanna do
this ice-cream first, Hannah?

Wait, wait, wait.

Hannah!

Luke, wait!

Ice-cream first?
What's that?

Do you wanna do ice-cream first
or cake?

I'm pretty excited today
to be cooking with Hannah.

Get your ice-cream on,
then get onto your cake.

I definitely see her as
a little bit of Mama Hannah

in this competition,

but I get the feeling it's going
to be really difficult.

So, my idea today
is an upside-down cake.

We can choose the same tin,

we can put in the same amount
of filling,

and we can cook it
for the exact same time.

And if we do all those things
right, it has to come out

looking the same.

(GASPS)

Lucky I don't need cashews, hey?

We're also thinking of doing
a thyme ice-cream,

and we have different recipes
that we normally use.

Luke?

Luke?
Yep.

Put about...
Hello? Hannah?

How much thyme? How much thyme?

Hello.

How much thyme are we going
to put in?

Time for what?

(CHUCKLES) The energy
in this room right now -

it's manic, it's fun,
it's crazy, it's chaotic.

In the ice-cream.
Oh, uh...

Throw it in. We'll just
have to go to taste.

Normally, I would just
smash the ice-cream in

because I know what I'm doing,
it's my recipe, boom-boom-boom,

but because I have
to communicate...

50, 50.
100. 100.

..you can't quite
get anything done.

It's like being at home
with kids.

I can't...I can't hear you.

ANNABEL: 200g.

Sarah, as much
as we love Deckers,

I'm glad he's gone
with the girls

because it's suddenly
gotten very loud in here,

thanks, of course,
to the twins challenge.

Yeah.
But we've combined it

with a mystery box today
as well.

Have you got a thick tray
in the blast chiller, chilling?

SARAH: I know just how difficult
this challenge is,

and it's top-ten week.

Technique is going to be key.

You know, simplifying
every method that's in the dish.

I think there's a couple
of home runs here

with the proteins,
especially the Chateaubriand.

The priority will be something
that they both like together.

Beef will probably be
the best one, I guess,

because, imagine,
you and I over there,

and then you leave one bone
with the fish...

Yeah.
That means I would

have to do the same, no?
Surely.

(ALL LAUGH)

ANNABEL: Alyona!
ALYONA: Yeah.

What?
Caramel - four, two, one, yeah?

Today, I am teamed up
with Alyona,

and it is so loud.

Hannah!

I've got Luke on one side
and Vinnie on the other.

VINNIE: Aaron!
AARON: Yeah?!

How much butter?!

These two booming-voiced boys.

Salted or unsalted?!

And I'm like, "Alright,
I need to turn this up a notch."

Alyona!
ALYONA: Huh?

I have just got
a basic custard on.

What?
I'll put some

in the blast freezer.
HANNAH: Yeah.

I've got a basic custard on.

Today, Anabel and I are making
black garlic ice-cream,

cashew crumb,
pickled green apple

and some beetroot caramel.

I've added 7g of black garlic...

Yeah.
..and a bit of salt.

The texture
should be really smooth,

beautiful, delicious ice-cream.

But the garlic should
be a hero

but not super overpowering.

Did you say 5g
of garlic in total?

I've just added a bit more.

I'm checking with Annabel.

She said, "I'm starting
with, like, 7g of garlic.

"I'm..." I don't know
if it was 7g.

I think it was 7g.
What if it's not 7g?

This is going
to be actually pretty hard.

10g total.

CASPER: Em, can you hear me?

Emily?
EMILY: Yes.

How big are you making
the steak?

I can't find my ruler.

Em and I decide that
the less elements, the better.

So, we're going to go
for the steak on the hibachi,

with a bit of apple
and kohlrabi salad

and a black garlic
parsnip puree.

Em...
Yeah.

..how much does
your steak weigh?

Give me a sec.

This is definitely not going
to be my favourite cook.

I don't like yelling.

I got two pieces -
one is about 260,

and the other one's about 240.

Casper is trying
to be very precise.

Alright, I've got 250
on my second one.

Did you say 250?

250 on my second one.

250 with silver skin on?

But sometimes
I can't hear him...

With the silver skin on?

..and I have to double-check
what he says.

Season the steak as well.

Wait, are you saying
season the steak now?

Yeah, season the steak now.
VINNIE: Actually, wait.

Aaron, no, no, no, no.
Aaron, Aaron, Aaron, Aaron!

All I can hear is Vinnie's
voice next to me.

Casper, are you cutting up
your parsnip really small

for the puree?
I'm doing, like, small cubes.

Aaron, don't do that.
Don't do that.

Do... I'm going to do
just, like, half moons.

So, cut the parsnip down
the middle,

and then we'll just do moons...
Wait.

You've got to speak louder.
I can't hear you.

It is extremely difficult
to hear Casper.

Let's do moons, like half moons.

It's like a little whisper,
you know,

that comes over the thing,

and I'm very worried right now.

Em, once they're all chopped,
we'll weigh them out.

OK?
What did you say?

It's quite difficult,

and I don't know
if I can get him to be louder.

Em...
Hey, Casper.

Em!

Em!
Casper!

PETRO: Hey, Pat?
PAT: How are you going?

I'm just salting
the steaks now, Pat.

Silver's skin's been taken off.

It's a twins challenge today,

and the hero of our dish
is the steak.

Shall we do the glaze next?

Ah, yep.

But Orange Team's
cooking the chateaubriand

on the hibachis as well,

so to add a point of difference,

we are going to make

a black garlic
and ghost chilli glaze.

How many cloves of black garlic?

At the moment, four cloves.

Alright.
I'm just making it. One second.

No worries, I'll...I'll hold.

Yeah, I love black garlic.

It's got a caramel flavour.

It's very rich.

And I just think,
over this prime cut of meat

and over the charcoal,

it's just going
to be a flavour bomb.

Four cloves of black garlic,
Pat.

Alright. Got it.

AARON: Vinnie.
VINNIE: Yeah.

Get a bowl of iced water,
as well, for the crab.

Bowl of iced water? OK.

Is your water boiling?
Yeah, boiling.

Alright, ready?
Yeah.

Three, two, one.

Aaron's taking the lead today,
which is really good.

It means we'll stay
on the same page.

Hey, Vin.
Yo.

Um, pasta
with the food processor?

Uh...I've never done it
like that.

OK.

I'll just blitz it a bit,
and then we'll have, like, 100g

to three egg yolks.

Today, we're making
mud crab linguine,

and we're making

pasta dough a little bit
different than I normally would.

Alright, Aaron.

So, blitz it up until you get,
like, a little sand.

And then we'll knead it out
and let it rest.

I've been making pasta
for a long time,

probably before I could
even see over the bench.

But I love learning new things.

Aaron.
Yo.

How's your dough?
Dough's resting.

Oh, resting. Mine's still...
I'm still kneading it.

It's still a bit dry.

OK. Uh, Vinnie,
crab out into iced water.

Crab out of the water?

Yep.
OK.

LUKE: Hannah?

Hannah? Hannah?!

Luke.

I'm gonna put the ice-cream
in the churner.

Yeah. Yeah, yeah.
Get it in. Mine's in.

OK.

My thyme ice-cream's done.

Um...

I'm checking in with Luke.

He feels, like,
a little bit behind me,

but, like, being a mum of four,
I don't mind it.

Hannah! Hannah!

Luke's energy reminds me,
sometimes, of my own children.

Hannah!
I'm here.

What are you doing
for your sponge?

What do you mean? It's done.

Awesome. How did you do it?

Uh, one, one, one, one.
Yeah. Awesome.

Two cranks of salt.

Two cranks of salt.
Yeah. Awesome.

I'm definitely having fun
cooking with Hannah.

There's a lot going on,

but I'm young,
and I've got booming lungs,

and she's got the mum voice,
which she's...

..she's used on me
a few times, actually,

so I'm pretty
used to hearing it.

You got to get
that cake in soon.

Hannah! Hannah!

Yeah, yeah. Wait, wait up.

PAT: Petro, are you happy
with the kohlrabi?

ALYONA: Annabel, for crumb,
did you use unsalted butter?

ANNABEL: Yes.

So, I have my black garlic
ice-cream churning.

I'm making the crumb
at the moment,

which I need to discuss
with Annabel.

Annabel.
Alyona.

I'm starting on a crumb.

Or what are you making?

Hi, Annabel.
Hey.

How are we?
Good.

Annabel, what are you doing now?

I'm just talking to the judges.
Sorry.

What are you making?

We're going to be doing
a black garlic ice-cream.

We're gonna do
a cashew nut crumb

on the bottom.

Ice-cream.
Some, like, pickled bits

of green apple, and then
a beetroot caramel on top.

They're
some pretty doozy flavours

to put together.

Yeah, I feel like
I've watched you do

a few crazy ice-cream flavours
in the past.

Yeah, I have.
(BOTH LAUGH)

Have you ever made
a black garlic ice-cream?

I have actually made one once.
You have! OK.

But I couldn't work out
what to pair it with.

Yeah.
And so, I feel like

mystery boxes are really good
'cause you're just, like, forced

to pair things with things...
Yes.

..you'd never try before.

Experimenting is great.
Yeah.

But when you're experimenting,
you always need to adjust.

Yes.
You know?

And that's gonna maybe make this
challenge even harder for you.

Yeah.
Every adjustment you make

has to be...
Has to be... Yeah.

LUKE: What temperature, sorry?

And then, yelled
over Luke's voice, too.

So, which is adding an extra...
Is he drowning everything out?

Yeah.
Yeah, right.

Good luck, Annabel.
Good luck.

Thank you. Thanks, guys.

Hey. You alright, Alyona?
Yeah. More of the crumb.

Are you using the little
brown blender to blitz it?

What?
For the crumb.

OK, so there's two
separate steps to the crumb,

and we need to make sure
that we're using

exactly the same technique.

We're going
to do crumb separately -

the cashew nuts roasted
really well...

..and then we're going
to combine them

when we start plating them.

Annabel!
Yeah.

How fine
are we blitzing cashews?

Um, are yours toasted first?
I just blitzed them.

I'm gonna roast them now.

180.

I've taken my cashews out,
but I put them in

about five minutes ago at 180.

I'm trying to communicate
with Alyona the process.

So, roast the nuts
and roast the crumb separate.

Combine them at the end,

when we give them
a little quick pulse

in the food processor.

Jean-Christophe!

Oui! Ca va? Salut!
How much time is left?

Huh?

How much time is left
on the clock?

Say in French.

Two minds, one dish
and 45 minutes to go!

(APPLAUSE)

HANNAH: Luke.
LUKE: Two seconds!

The most important thing

in this upside-down
caramel cake is the layers.

Got the caramel on the bottom,
then the pieces of apple on top.

They need to be defined,

and they also need
to be perfect.

Hannah!
Yes!

Do you think it'll cook in time?

Do you think we should
make the tin smaller?

Um, I think going
into the springform tin.

I'm starting to run out of time.

So, Hannah and I have decided
we're going to change cake tins,

and we've got a smaller tin.

It should cook quicker.

Sadly, when you cook
a smaller cake,

there's more danger
of it being dry,

and there's more danger of it
being cooked inconsistently.

But I think that's just a risk

we're going to have
to be willing to take.

Luke.
Yeah?

The apples don't fit in the tin.

You're gonna have to cut off
one third of the bottom of them.

OK.

Oh, my goodness.

These apples!

Like, the apples are the bane
of my existence right now.

I've got to get these apples
perfectly into this tin,

but the tin's now shrunk.

Luke!
Yeah?

My cake just went in,
and I put 170g of batter in.

My cake is ready to go.

PAT: Steaks are done
and seasoned, Petro.

On to the parsnips?

Yep.
What texture do we want?

Like, slight... Like
the hummus just the other day?

Um...

Petro, mate, what's cooking?

You've got a smile on your face.

Yeah, always. Always.

Yeah, well, I mean,
it's a fun challenge.

Um, what are you gonna make?
Pat and I are going

to do steak today.

At the end of cooking the steak,
we're going to start glazing it,

and get a really nice
black garlic glaze

that's got a little bit
of the chilli.

Just a hint of it.

Just to...just to add
a bit of spice to it.

That looks like more
than a hint.

Well...
Is that all in there?

The rest of this thing?
In the glaze. In the glaze.

I've taken all the seeds out.
There's no seeds in it.

Yeah, it'll add
a little bit of excitement.

So, how are you planning
to cook the steak?

Medium rare.

And we'll be using the hibachi.

And is the hibachi setting
on low, medium or high?

So, um...
It was a trick question.

Yeah.

There's no way
the hibachi has settings.

Yeah, but I'm probably going

to get a good sear
on the steaks.

Right.
And then,

probably take out
a few of the coals.

Does Pat know how many coals
you're going to take out?

Um...

How many degrees
will each coal take out?

Uh...

Leaving a lot
of guessing work, mate.

Alrighty, Patty, let's rumble.

Steaks going on.
Yep.

The success of our whole dish
is really going

to come down
to the cook on the beef.

Alright, my steak's on.

So, we end up
coming up with a way

of cooking the steak
to make sure that we're kind of

creating a really even crust.

Are we flipping every minute,
or what are we doing?

Um, let's do the minute.
Alright.

And then, once it reaches
40 degrees,

we're then going
to start glazing it.

Five, four,

three,

two, one.

And flip the steak!
Flipping!

(TIMER BEEPS)

This is the only
synchronised steaking

I've ever done.

But, um, it's a bit of fun,
and we'll see how we go.

The biggest concern
is getting this steak done

to the same doneness

and also getting
the glaze similar.

I've just set up a bit
of a cooler zone for mine.

Um, especially once I start

to get that glaze on,
I don't want it to burn.

VINNIE: Uh, Aaron,

how are we building this sauce?

Annabel! Annabel!

Annabel!

SOFIA: Alright, guys,
I was just watching

from up on the gantry.
It is mayhem in here.

Yes!
It really is.

I mean, both Orange
and Yellow teams

are using chateaubriand.

And we know this

is the prime cut of beef.
Yep.

I think that they've chosen
a method of cooking

that is difficult
for both of them to nail.

Yep.

You have to be
pretty experienced to get

an amazing chateaubriand cooked
on the hibachi.

Yeah. I'm just going
to cut you off there,

because I can see a steak

pretty much on fire...
(CHUCKLES) Yeah.

..uh, over
on the Yellow team's bench.

And let me see
if there's fire on this bench.

No fire on this bench.
No fire.

Aaron, no seeds, yeah?

I'm loving Vinnie.

It's like he's in
an Italian household,

just, like, going for it.

No, because we might have
different salt in our water.

This is actually
his level of volume.

Yeah, exactly.
Yeah.

Are there any desserts
out there?

The Pink team. So, Luke
and Hannah are doing

an upside-down apple sponge cake

with a thyme ice-cream.

POH: Yeah, but I think
the apple's on the bottom.

If that plops out looking...
Yeah.

..just a little bit different...
Yeah.

..it's such
an instant visual issue.

I don't know.

Yeah. The other dessert
is from Alyona and Annabel.

It's kind of on the savoury end.

So, they're doing
a black garlic ice-cream.

They've got a cashew crumb
and a beetroot caramel as well.

So many earthy flavours
in there.

Yeah.
Yeah.

When you're dealing
with something earthy

from nature, it can
be quite inconsistent.

Yeah, I think the tweaking

is just going
to take so much time.

Annabel, have you started
on your caramel?

ANNABEL: Yeah, it... My caramel
is just caramelising.

Uh, the cashew crumb's
in the oven,

and I'm starting
on my beetroot caramel.

Sometimes caramel can be tricky

because it's sugar,
and if it's not...

It can take one second

to go too far.

Mine's quite amber.

I've taken it to the edge,
Alyona.

I'm communicating to Alyona
we need to take this caramel

as dark as it can go

without turning it
into that toffee phase.

But darkness with caramel

is actually quite subjective,
I'm realising.

And I'm like, yeah,
I'm going to take it

right to the edge,
but, I guess, what's my edge?

What's her edge?

Yikes.

If you want to dominate,
you must communicate!

30 minutes to go!

(APPLAUSE)

Luke, get a quenelle spoon.

Em, I'm gonna weigh out
my apple,

and I'll tell you
how much I have, OK?

EMILY: I am feeling
very rushed right now.

I have 30 minutes left,

and we've only
basically done the puree,

started chopping the salad.

But we still need the steak
to get straight onto the hibachi

because that is the main element
on this dish.

Alright, so on the...

Are you putting it on
with a little bit of oil?

Yep?

Sorry, Em, Em, say that again.
I can't hear you.

I'm getting a temp probe,
and I'm putting it in.

You have a temp probe?

And I reckon we take it off
at 45.

Say that again.
Happy with 45 in total?

(WHISPERS) He's very quiet,
isn't he?

I know.
He's very quiet.

He's doing his best.

Cooking on the hibachi
is very intuitive.

And when neither of us can see

what the other person is doing
and how it is cooking,

it's definitely a bit of
a recipe for disaster.

Do you want to do
another flip over,

or do you want to do the edges?

I'm to 34 degrees.

Me too.
OK, sick.

OK. Do you want to flip it
to the other side

to get more crust
on the other side?

I've flipped mine already.
OK, cool.

No, the second time?

Oh, OK.
Yep.

OK.

My temp's nearly at 40, Pets.

My big piece is only at 30.

There's so many things
to think about

when using a hibachi.

How thick is your meat?
What temperature is the meat?

Do you fan it?
Where is your hot spot?

Where is your cold spot?

And I'm realising that my coals

are probably not as hot
as Pat's coals.

I'm taking off my grill.
I get all the soot off my coals.

Give it a fan,
put my steak back on,

and now we are cooking.

How many anchovies
should I put in there?

VINNIE: I don't know.
We'll taste it.

So, crab's chilling, out
in the ice bath right now.

And I'm trying to build
the flavours of the sauce.

Maybe go, like,
a little bit more vinegar.

A little bit more vinegar.
Yeah. One more spoon?

Yeah, one more spoon.

I want it to be quite rich

and earthy
from the dashi powder in there,

a bit of anchovy in there,

the chilli, the black garlic.

And now, it's just getting
all those shells in there

with the head
and the innards of the crab

to just really, like, cook down
with all those aromats.

Alright, Aaron?
Yeah.

We're doing the crab now, yeah?
Yeah.

So, get a mallet
and a tea towel.

Take the claws off.

I think I'm doing
pretty well, actually.

I'm taking
the crab-claw meat out.

Um, it's cooked really nicely,
actually,

so it's really soft and supple.

And we're going to use
these shells here

to put into the sauce with
the guts of the crab as well.

Um, Vinnie.
Yo.

Add the shells from the claws
into the sauce as well.

Are we gonna crush them up
at all, or just whole in there?

Um, I have them in, like,
pretty big chunks.

They're, like, you know,
the size of a 50 cent piece.

You're only using
the big claws, yeah?

Don't worry
about the little ones.

And then,
when you rip off the head,

turn it upside down, yeah?

'Cause the guts will fall
into the shell of the head.

Yeah.

The only other part of the crab
we're going to use is the head.

Actually, the shells act

as the carrier
for the pasta on the plate.

Aaron.
Yeah.

So, I've taken the head off.
Yep.

We start adding in
the crab shells into our sauce

to really reinforce
the crab flavour.

Now we're putting
all the...all the shells -

the head shell, the arm shells

and the tablespoon of dashi
in that pan?

I didn't put the head shell.

Huh?

You're putting the crab head
in there too, right?

I didn't put the head shell.

Um... (CHUCKLES)

And then, I realised

I've just destroyed
our vessel for service.

Uh, Aaron?
Yeah.

I kind of broke the head, Aaron.

I kind of broke the head.

It's Knockout Week,
so really don't want

to be the bottom dish today.

I'm really worried now.

Uh, Aaron?
Yeah.

I kind of broke the head, Aaron.

I kind of broke the head.

Well, then, we won't serve it
in the head.

We'll still use
the same plate, yeah?

Um... (CHUCKLES)

We were gonna serve the pasta
in the head of the crab,

but I accidentally
just broke it all,

so we won't be doing that
anymore.

It's not loud enough in here!

Ten minutes to go!

ANDY: Come on!
(APPLAUSE)

PAT: What was that, Pets?

VINNIE: And a bit more salt,
Aaron.

ALYONA: Do half your jug
of caramel sauce.

Um, Em! Em.
EMILY: Yep?

I think my parsnip puree
is a bit too thick.

Wait.

I think we need to add just
a little bit more cream or milk.

I can't hear you.

Ten minutes to go -

we have the steak going
on the hibachi.

We're seasoning the salad,

preparing the parsnip puree

and discussing plating.

There's a black plate.

Let's plate up with our salad
and our sauce on the plate, OK?

Yep. Give me a sec.
Getting a plate now.

To get the plating
as identical as possible,

we're communicating
as much as we can...

Do you want to go
and get a ring mould?

..because that is one
of the things

that the judges have asked for -
they want twin dishes.

That is 8cm.

Say it again.

8cm ring mould.

Ring mould?
Yeah, ring...

So we can put our...we can put
our salad in the ring mould.

I'm spending so much time

quite literally
talking to a wall.

The circle ring mould
on the shelf.

(TIMER BEEPS)
Oh, shit.

And I'm getting
pretty frustrated.

8cm ring mould.

Wait there.

Casp, I've got to watch
the steak.

Pardon?
Have you taken the steak off?

'Cause the steak's
going over temp.

Em, come and talk at the wall.

I can't hear you.
Oi, the steak is beeping.

It's over temp.
Mine? No, it's not mine.

Oh, wait.
Mine was at 50.

Sorry.

Oh, like... Oh, straightaway

I look at the steak
on the hibachi, and I realise

that it's actually gone over
where we wanted it.

Now I'm just hoping
that it's not too far off.

But for all I know,
Emily's steak

might have gone over, too.

So, we'll just
have to wait and see.

Alright, Emily,

have you done the ring mould
on the top yet?

PAT: Pets, my steaks are off.

Let's also give it a glaze,
off heat, right at the end.

Yeah, I've got
a little bit left.

Yeah, I think the steaks
look alright.

My glaze is a little bit
on the spicy end.

I'm hoping Pat's
has a similar heat.

It's kind of hard
because each chilli

has a different amount
of heat, too.

So, yeah, we'll just see
how that plays out.

Moment of truth, Pets.
Are we slicing or whole?

I reckon let's go whole.

Well, I think three quarters
of a cup of puree.

Yep. Just off-centre.

I reckon in, like, a smear.

Yes, big pressure today.

I really would like
to avoid bottom dish

and going straight
into the elimination.

It's all going to come down
to the cooking of the protein

because that's where a lot
of the variables will be.

Does it feel like your babies
are in sync with each other,

or do they...? Yeah.
Definitely.

They do everything...

Even if they don't poo
for three days,

they poo on the same day.
(CHUCKLES)

It's so wild.

You've got to twin it to win it!

Five minutes to go!

Whoo!

Hey, Pat, how much puree again?

Hannah?

Do you want to put a sprig
of thyme in the ice-cream?

HANNAH: Just for you, I will.

Five minutes to go,

my cake's just
come out of the oven.

I'm happy with it.

So, fingers crossed that Luke's
looks the same

as well.

Hannah, how's your cake?

My cake's cooked.

Mine just needs
a little bit longer.

Hannah's saying she's already
pulled her cake out of the oven.

Mine isn't even ready
to come out of the oven.

I'm just gonna leave mine in
for a tiny bit longer.

Chuck it as high as you can.

I'm really starting
to freak out.

I've checked it once or twice,
but because of the caramel

and the apples and the liquid
from the apples in the bottom,

it needs to cook a lot longer
than I thought.

Once I take it out,
what should I do?

Make sure your sauce
and your ice-cream

are already ready.

Are your sauce
and ice-cream ready, Luke?

Luke? Luke?!

So we need to do a ring of crumb
on the bottom.

I feel really confident
with our plating up

because we discussed it
so early on,

and we were both pretty clear.

We're gonna have
this ring of crumb,

some pickled apple
in the middle,

but quenelle of that
black garlic ice-cream on top,

and then we're gonna drizzle
that beetroot caramel over it.

35g of crumb on my plate,
and I'm putting it in a circle.

How much apple?
Let me tell you in a sec.

The risk in our dish today
comes from balance

and intensity of flavours
across each element.

The flavour of the black garlic,
the level of the caramel.

I think we underestimated,
actually,

how difficult this was going
to be at the start of the cook.

This week's Knockout Week,
so fingers crossed it pays off.

Otherwise, we will definitely

be in the elimination
at the end of the week.

You don't want bottom dish.

Two minutes to go!

Come on!
(APPLAUSE)

AARON: Vinnie,
I'm using the blue plate.

VINNIE: OK.

Um... So, we had this,

like, idea of, like,
having this crab shell

with the pasta inside.

It's all out the window now.

We're gonna spoon the pasta,

twirl it up,
spoon it onto the plate?

I was thinking, like,
spiralling it like a log.

We're trying to figure out
how we want to plate this thing,

but it seems like
getting closer to the end we go,

the more noise there is.

And I'm using
all the crab meat, yeah?

Yep.

Thank goodness
Vinnie has a loud voice,

'cause I can still hear him.

And the rest of the sauce
in the jug?

White sauce pot!

The what?
White sauce pot!

Yeah, yeah, yeah, yeah, yeah,
yeah, yeah.

Make your twins like mine -
identical!

One minute to go!

(CHEERING AND APPLAUSE)

I've left this cake in the oven
until the very last minute,

but I don't have any more time.

The cake's come out of the oven,
piping hot,

and the vibe
in the kitchen is crazy.

Luke,

cut the bottom of your cake
just slightly so it's flat.

OK!

I'm channelling my cricket,
my footy.

I'm even bringing out
the teacher voice.

I haven't really perfected it
yet, but here goes nothing.

Luke.
Yes!

Cut the bottom of your cake...
I heard you!

..just slightly,
so it's flat when you flip it.

Yes, Hannah!

OK, so the ring mould,

like, 1cm away from the top.

Where on the plate
are you putting the ring mould?

I cannot hear anything
Casper's saying about plating.

6:00 position.
Yep.

Put 50g of the puree.

Spread it out, just a bit
bigger than the steak itself.

Cutting into the steak,
I am rushing,

and the only thing
I'm happy about

is that it is medium rare,

but I need to get it
on the plate because...

SOFIA: Ten...

..the ten-second countdown
is here.

JUDGES: Nine, eight, seven,

six,

five, four,

three, two, one.

(CHEERING AND APPLAUSE)

SARAH: Oh, my goodness.

Holy moly. That was nuts.

Oh, my God.

Far out.
I'm so stressed.

It was really actually hard
to hear the plating

in what was going on.

And my whole brain was like,
"What the hell is going on?"

It was hard.

The first dishes
we'd like to taste

belong to the Yellow team.

(APPLAUSE)

PAT: Feeling pretty in sync
with Petro today.

Walking our plates up,

we pop out from the wall
at the exact same time.

Wahey! Not bad.

SARAH: Cute.

Nearly step for step.

I'm pretty confident,
partnered up with Pat.

Good synchrony, guys.

But, you know,
there's so many things

that we could have done
differently,

so I'm a little bit anxious.

Pat, take it away. What is it?

We've done a chateaubriand
with a black garlic glaze,

parsnip puree
and kohlrabi slaw.

The steak definitely
is the biggest worry for me,

the biggest concern.

It has to be medium rare.

Did you guys cook the steak
by feel? By time?

By temperature?

Temperature.

Pat, you're wearing
a little, uh...

..a little bit more of the dish
on your apron.

Yeah, he was calling us
B1 and B2,

so I'm just
a more ripe banana, mate.

(LAUGHTER)
Today, actually,

we're P1 and P2.

P1 and P2. Sorry, mate.

Come up, and let's see.

Let's see if
they're exactly the same.

Oh, God.

Lads, how similar
will these look?

Exactly the same.

Yeah!

Yes, Pat, I like that.
Come on!

Let's go in three,

two, one.

You ready?

How identical are they?
Exactly the same.

Righto. Let rip in three,

two, one.

(JUDGES EXCLAIM)

SARAH: Not bad at all. Wow.

OK.
How do we feel about this?

I'm pretty happy.
Yeah.

I think, overall,
it's not a bad job.

They...

..they look fairly similar.

Let's see how the steaks
are cooked.

Oh, my God.

Petro...

..you were going for...?

Medium rare, ideally.

Tick of approval.

It's close.

Pressure.
Righto, Pat.

POH: It's on you now, Pat.

What do you think, Pat?
Medium rare.

He's... Mate, he's confident
today. I like it.

He's just throwing down
with everything.

"Is it perfect?" "Yes."

It's pretty close, mate.

Happy with that.
You're even standing the same.

It's weird.

(LAUGHTER)

This is Pat.

(WHISPERS) Oh, mate,

you cooked that steak perfectly.

Back at yourself, mate.

Alright, Petro,
it's time for yours now.

Pat and Petro...

..they're bloody delicious.

(CHEERING AND APPLAUSE)

The steaks are, like,
within a degree or two.

Petro, yours is just
a tad more cooked.

The glaze on it is really
what sets this dish apart.

It's really sucked up

that sweetness and umami
from the black garlic.

And there is that hint
of smoke running through

the Chateaubriand,
which is absolutely delightful.

POH: I think you did
a really amazing job.

I love the separation
of flavours on your plate.

The black garlic in particular,

using it as a glaze
was so clever,

and it really was
wonderful hibachi work you did.

It tasted almost, like,
char siu-ish, but on a steak.

SARAH: I taste everything.

I taste the bronze fennel.

I taste the parsnip puree.

I taste, you know,
every single element

that you put on that plate.

And it shows me
that it's really balanced.

You guys are totally giving
twin vibes

both in person...
Not looks.

..and in the dishes.

Great teamwork, P1 and P2.
Thank you.

Thank you so much, guys.

(CHEERING AND APPLAUSE)

Yeah, P2!
Thank you.

OK. Blue team.

(APPLAUSE)

AARON: Ready, Vin?

VINNIE: Ready.
We're walking?

Oh, you guys are looking sick.

POH: Are your hearts pounding?

A little bit.
Yeah.

JEAN-CHRISTOPHE: Aaron...
Chef.

..and, Vinnie,

what dish did you make?

We've made a crab linguine.

So, how did you manage
to communicate?

Yeah, Vinnie's got
a really, like, booming voice,

so it's actually really easy
to pick him out.

You went full Italian,
didn't you?

"Aaron!"

I could see his hands
just waving from the top.

It was like,
"Yeah, that's Vinnie."

Full Italian, yeah.

It's involuntary, you know?
If you want to make

an Italian shut up, you've got
to tie their hands together.

OK, guys, are you ready?

Three, two, one.

(JUDGES EXCLAIM)

Yours is bigger than mine.
Why is it bigger than yours?

Um, Aaron, so did you, uh,

tell Vinnie to make
the entree-sized portion,

and you made
the main portion today or...?

I think we were just thinking
of each other.

OK.

I was thinking of
a Vinnie-sized portion.

Vinnie was thinking
of an Aaron-sized portion.

Right, OK. (CHUCKLES)

Right, Aaron and Vinnie.

They do look very similar...

..from very far.

(LAUGHTER)

I have to say, your pasta work
is very good...

..and nearly identical.

So well done on that.

The crab, on both sides,

has been cooked very similarly
and plucked very similarly.

I'm going to say I love both.

The pasta work is identical.

It is fettuccine,
but it is identical.

Then, we get to the sauces.

Aaron, yours is more mellow.

It's got that mushroomy,
gamy flavour going on

from the black garlic.

Vinnie, yours
is classically more robust.

I think, because you've cooked
your sauce in a pan, Vinnie,

like, a flat pan,
and Aaron's done his in a pot,

it's actually changed
the flavour

of the sauce significantly.

SARAH: It's a really nice dish,

but this feels like

one twin's eating all the food.

It's still a twin.

Have you seen that movie twins,
with Danny DeVito and Arnold...?

That's the one!
Yeah!

That's what you did today.

Good luck.
Thank you.

JEAN-CHRISTOPHE: Good luck.

(APPLAUSE)

Next dishes we'd like to taste
is Orange team.

(APPLAUSE)

Ready, Em? Let's go.

Hey!
Hey!

I am so nervous right now,

walking up there
with this cloche.

The final two minutes
of this cook,

like, it wiped me out,

and I can't remember
what I was doing.

I'm really worried
because I have no idea what...

Like, I can't even
see my dish anymore,

and I'm worried about
what it looks like,

whether or not it's identical.

Casper, Emily,
what did you make?

We did the chateaubriand

with a black garlic
and parsnip puree.

And then, we did
a little salad of kohlrabi,

green apple
and the bronze fennel.

How identical do you think
these dishes are?

I think plating
was really difficult.

I could not hear him.

So, if he can't speak so loudly,
could you hear at least,

so you could, you know...?

Not really, no.

It was a bit hard to hear it
a lot of the times, too.

(LAUGHS)
Yeah. (CHUCKLES) Yeah.

Alright, guys, come forward
and reveal your dishes.

And...

Oh!
I knew it.

No! I left the ring on.

Yeah.
Damn.

The most obvious difference
is probably that,

Emily, we can't eat this ring.

(CHUCKLES) I know, I know.

If we both had a metal ring,
we're twinning.

But, like, unfortunately,
you know, it's just me.

I think you've definitely
gone down that track

of a really classic dish,

with simple elements
on the plate,

and I think
there's positives in both.

I think your puree
is really silky and smooth.

Then, it has
a really nice mouthfeel.

But then, your salad
is perfectly cut.

I mean, the way
you've julienned it,

it's absolutely perfect.

The flavour of your salad
has a sweetness

and a tanginess to it.

And then, look, the steak -

if you're going to cook
on a hibachi,

then you really want
that char on the outside

to really shine through.

Otherwise, that time
could have been taken

to put into another element

that is going to add
a bit more value.

Um, OK, so portion sizes,
they're pretty spot-on.

You know, same amount of steak,

albeit cut
a little bit different

and cooked
a little bit differently.

Um, same amount of puree,
same amount of salad.

Then we get into the steaks.

I think, Casper,
yours is definitely medium -

yours is medium rare.

I would've liked a little bit
more seasoning on those steaks.

You've got to think,
it is the chateaubriand,

which is, yeah,
the Rolls Royce of the fillet,

but, you know, it doesn't
have a heap of flavour.

The steaks, they are clearly
not the same cooking point.

They've been sliced
with a different knife.

You can see that clearly.

The puree, very tasty

on both sides.

But I get more black garlic
from Casper's than you, Emily.

That's it. Good luck.

Thank you.

(APPLAUSE)

Look, yeah, there's an issue
with the cook on the steak,

and probably means
that we will find ourselves

as the bottom dish.

Pink team, you're next.

(CHEERING AND APPLAUSE)

Strut! Strut! Strut! Strut!

(LAUGHS)

Hannah and Luke,
what did you make?

We made an upside-down
apple and caramel cake,

with a thyme ice-cream
and a caramel sauce.

Can I ask who
kind of drove this idea?

It's sort of my idea,

but I think Han cracked the whip
when she needed to.

Yeah.
It was the mum card.

Mum card.
Yeah, yeah, yeah.

Well, why don't you come
and show us what you've done?

OK.
Are you ready? Three...

No, they're going to count.
OK.

How close do you think
these will look?

Pretty close.
I hope pretty close.

Like Sarah's-baby identical,
or two strangers...

..two strangers
waiting at a bus stop?

I'm hoping we're going
more for the identical.

SARAH: Yeah. Let's see.

Ready?

Go!

(JUDGES EXCLAIM)

Ooh!

Oh, you've even gone
a little off-centre.

Now, that was risky.
We did. There we go.

Oh, there's
a tiny sprig of thyme

on top of Hannah's,
but none on Luke's.

Where's your little garnish,
Luke?

Wow. Very close.
That's a story.

You can tell her.
Except for... (LAUGHS)

He told me to, and I was like,
"For you, Luke, I'll do it."

And then he didn't do it!

Stitch up!

Because we spoke about it,
and then we talked

about the size, and I just
completely forgot.

And then,
it just got loud, and...

Yeah.
..it just...

SARAH: So funny.

Very minute. I think
your strategy to bake something

and use a mould
to make it in has paid off.

It definitely looks like
we ordered

the same thing on the menu.

Let's see if it tastes
like that.

Hannah and Luke...

..very difficult
to tell them apart.

And the ice-cream,

both of them
were really nice and creamy.

The cook on the apples
is really lovely.

There's still
a little bit of crunch,

which I actually really enjoy

because you can still taste
the sourness of the apple.

SARAH: The butter cake
is really beautiful.

It's moist,
and I think that's nice.

You coated it
with that beautiful caramel.

I'm a sucker for caramel.

It's got a crunch to it

and a really
silky-smooth ice-cream.

I absolutely love
the strategy behind this.

I think you really were smart
about it, and choosing a tin,

choosing a way to plate the dish
that you know

that you can get it exactly
the same as each other.

You guys are
definitely twinning as well.

Hannah and Luke,
real twins nail the high five.

Can you?
Oh.

Look at the elbow.
Look at the elbow.

Oh!
(LAUGHTER)

Well done, Pink team. I think
you did a pretty good job.

Thanks, guys.
Thanks, guys.

Oh, well done.
Good job.

Yes!

The next dishes
we'd like to taste

were cooked by the Green team.

(CHEERING AND APPLAUSE)

ANNABEL: The risk
in our dish today

comes from balance

and intensity of flavours
across each element.

That will be where
we really need to make sure

that we're on the same page.

Alright, the A team -

Alyona and Annabel.
Mm-hm.

What did you make?

You go.
We made

a black garlic ice-cream...

..with a beetroot caramel,

a cashew crumb
and some pickled green apple.

I love it.

It excites me.

It's such a Sarah dish.
I'm very excited.

Excellent.

You know, it's experimental.
It's fun.

If we can pull this off,

like, we'll be really stoked
with ourselves

that we've made this crazy
black garlic ice-cream

work in a dessert.

Alright. Do you want
to reveal your dishes?

We do.
Yes.

I feel excited about putting
this dish up for the judges.

We just need to make them
look and taste identical.

Have you got sweaty hands?
Yeah.

Lift those lids...now!

Lift those lids...now!

Ah.

POH: Interesting.

ALYONA: Oh.
Damn.

Look, you can...
You can definitely tell

they're the same dish,

but there are some
obvious discrepancies.

Um, guys,

100% for guts and creativity.

I just want to give you props
for that.

Um... I think they do eat
quite differently.

I think just the ratios
of yours, Alyona,

was just immediately thrown
by the size of your quenelle.

And also how far
you took that caramel.

The crumb is also
quite different.

Annabel...

..yours has the cashews
and the actual biscuit crumb

more even and incorporated,

whereas, Alyona,
yours is chunkier.

It's a beautiful dish.

You really pushed
the boundaries.

It's salty. It's got
that really savoury notes

and flavours in there,
but also it tastes like dessert.

It's just that today's challenge
is about being identical.

It might be that you guys
have chosen

the wrong dish to cook
in this particular challenge.

ANDY: Thanks, ladies.

(APPLAUSE)
ALYONA: I'm sorry.

ANNABEL: No!
You did well.

Well, it seems delicious, so...

Sarah, we know your hands
are more than full these days,

so thank you for coming back

and bringing Deckers
and the twins, as well.

Thank you. I've loved it.

We have no doubt
that your little girls

will be cooking as soon as they
can reach the kitchen bench.

They definitely will.

So,

we got them a little gift.

Oh, what? Oh, my God. Oh!

What?
What do we have here?

Oh, stop, I'm gonna cry.

You've got to open it up.
OK.

Oh, my God!
(LAUGHTER)

That is so amazing!
CONTESTANTS: Aw!

(APPLAUSE)
Thank you.

Oh, I got teary.

That's so nice. Yay! Yeah.

Their first
little MasterChef apron.

That's so cool.

Ready?
Are you ready for this, guys?

Watch out, MasterChef,
season 36!

(LAUGHTER)

So cute!

Oh, I love it.
That is adorable!

That is amazing.

Oh, thanks, guys.

I love that.
That's so good.

Put your hands together
for Sarah Todd, everyone!

(CHEERING AND APPLAUSE)

OK.

It's the first knockout round,

which means that
whoever the bottom team is

will be going straight

into the elimination
at the end of the week.

But first,

a shout out to the team
that did such a good job -

even with the hibachi
being a risk,

you leant into your strengths,

and it truly paid off.

Well done, Patro!

(CHEERING AND APPLAUSE)
Good stuff, buddy.

Good stuff mate.

But there was two pairs...

..who did not get it right.

Annabel and Alyona...

..even though
we've enjoyed your dishes,

they were not
the same in flavours.

Emily, Casper,
you went for a simple dish.

They were not identical.

Unfortunately,
you were the bottom dish...

..Orange team...

..which means you go straight
to the elimination

at the end of the week.

The rest of you, well done.

You'll be cooking tomorrow.

So, thank you and good luck.

See you, everyone.
Great day today.

VOICEOVER: Tomorrow night,
knockout week continues.

You'll need to decide
which fridge full of ingredients

you want to cook with

before we show you.

Oh!
Oh!

They need to choose a fridge...

Ooh!

..and make a knockout dish...

HANNAH: You never know,
when you walk into this kitchen,

what curveball
they're going to throw at you.

..to keep them safe

from elimination.

VINNIE: The competition

is definitely heating up now,

like, to the max.
Hey!

LUKE: It's kind of like the calm
before the storm.

Yeah, that's not right.

I could be
in some serious strife.

Captions by Red Bee Media