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ANNOUNCER: Previously on
MasterChef Australia...

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..40 talented home cooks
battled it out...

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Wow. There is some stiff
competition here today.

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..for only 24 spots
in this year's competition.

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MAN: I'm putting my whole dream
on the line.

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You're making a sandwich?
Yeah.

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The fight for a white apron
was intense...

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SOFIA: I've never had anything
like that.

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POH: That is delicious.

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ANDY: That is as good as it gets
in this kitchen.

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JEAN-CHRISTOPHE: Because
it's fantastic! It is brilliant!

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And because of this...

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And now the quest begins

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to find Australia's
next MasterChef.

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Tonight, their
first mystery box,

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and special guests...

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(CHEERING, APPLAUSE)

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..who'll bring down the house.

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(HUBBUB)

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So exciting!

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(LAUGHTER, HUBBUB)

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WOMAN: It's feeling
really awesome.

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There's such a great vibe.

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We're here!

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We've got our white aprons on.

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Everyone's just so happy
to be here.

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(LAUGHTER, CHEERING)

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The competition is real now.

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We've come so far
to get to this point,

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and I think we just want
to keep going

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further and further and further.

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(ALL CHEER)

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MAN: What is it?

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What is it? What is it?
What is it? What is it?

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What is it? What is it?
What is it?

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What is it?

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(CHEERING, APPLAUSE CONTINUES)

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Here we go!

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The first thing
that catches my eye

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are these beautiful little
house-shaped boxes.

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Come on!

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I don't know
what's happening today,

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but whatever it is,
it looks exciting.

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I see boxes.

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Mystery boxes.

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So cool.

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POH: Good morning!

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Very cute.

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WOMAN: Wild. Guys, good luck.

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Welcome, everybody!

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To your very first-ever
mystery box.

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Huh?
Wow!

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And get a load of this.

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Oh, yeah.
(LAUGHTER)

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WOMAN: The magic.

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WOMAN: That's so cute.

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There is the cutest little
mystery box houses.

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I'm already thinking,
"What does this mean?"

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And also,
"Can I take one of these home?"

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(LAUGHS) They are so cute.

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This quaint little mystery box

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and this gorgeous
country-style kitchen

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are a clue.

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This week, we're celebrating
home cooking.

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Yeah!
(CHEERING)

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WOMAN: I am so relieved
when I hear

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that the mystery box
is about home cooking.

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Home cooking is right
up my alley.

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This mystery box has been set

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by not just one,
but two very special guests.

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ALL: Oh!

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They are the ultimate
home cooks.

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Following the seasons,

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growing much
of their own produce

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from their epic garden...

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..sourcing local ingredients.

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And they've just released
their second cookbook.

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She is an incredible
home cook...

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..and he...
(ROCK MUSIC)

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..is an Australian rock icon.

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Ooh!

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Give it up...

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..for Jane and Jimmy Barnes.

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(CHEERING, APPLAUSE)

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Jane and Jimmy Barnes!

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WOMAN: Oh, my God! (LAUGHS)

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Whoo!

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Oh, my God. It's Jimmy Barnes
and Jane Barnes,

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walking into the kitchen,

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and I'm about to cook for them.

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I can't believe it.

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Because I am such a massive fan.

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I've seen Jimmy
about four times.

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(CHEERING, APPLAUSE CONTINUES)

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ANNABEL: They are legends.

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I grew up listening
to Jimmy Barnes.

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My mum would just have it
playing

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all day, every day,
when we were kids.

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This is so exciting.

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I have a confession. I actually
don't really know who they are.

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Um... I think I'm a little bit
too young.

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Jane and Jimmy, welcome
to the MasterChef kitchen.

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It's so good to have you guys
here.

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That was a reception, huh?
That was nice.

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But you've had a few
standing Os.

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I was about to start singing.
(ALL LAUGH)

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Belinda, you lit up
when Jimmy and Jane walked in.

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I'm a little bit gobsmacked
and shell-shocked.

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It's amazing to meet you.

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Oh, it's nice to meet you.
See you both.

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Most of Australia knows you
as that hardcore rocker.

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Yeah.

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But then the cookbook is just
a totally different side of you.

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Where did the inspo
for that come from?

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It's inspired by
seasonal vegetables.

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Lovely.

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And all the fruit and vegetables
that we grow at our place.

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Paint a picture. Your garden
is, like, next level.

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Before COVID, we had a little,

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you know, small vegetable patch,
a few herbs.

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During COVID,
it turned into a market garden.

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Oh, nice.
And it's a beautiful garden.

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And we grow so many
great vegetables.

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And we just had to think
of great things

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to cook with them all the time,

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because every season was
presenting us with new things.

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We dug up 104 kilos
of potatoes...

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(ALL EXCLAIM)
..last year.

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As a Scotsman,
that's, like, heaven.

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(LAUGHTER)

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We've got an orchard, we've got
a beautiful rose garden,

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which is a great place to think
about what you're going to cook.

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Beautiful.

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One of my favourite things
is seeing hard-rocker Jimmy

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with his roses.

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(LAUGHTER)

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If you'd have said 30 years ago
I'd be gardening,

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I would've laughed at you.

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But I love it now.
I feel really comfortable there.

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I didn't actually know that
Jimmy Barnes was so into

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gardening and his food.

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I only know him for his music.

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I'm really into music.

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I play music, I write music.

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And so this is kind of
a great marriage for me.

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I mean, you've both had
a connection for many years now,

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being a very close friend
of Jock's.

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Yeah, yeah.

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I remember the first time
I met him in Orana.

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I went to Orana,

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and the food was just
out of this world.

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It was like another level.

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And he came out
and he was just...

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It was... It's like
he was a rock singer.

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He was so, you know,
passionate and enthusiastic

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about his cooking.

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He made us eat ants.
And he made us...

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(LAUGHTER)

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But he used to come,
and he'd come into the house,

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and we'd sing and cook together,

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and him and Jane would fight
when they were cooking.

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It was good.

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(LAUGHS)
No.

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There'd be some serious
battles there.

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Yes.

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Music and food are all things
that feed the soul,

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and I think that's what
we all have in common.

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I love the way that Jane and
Jimmy are talking about food.

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You can obviously tell
that they are so passionate

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about growing their own produce,

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and all about that farm-to-plate
lifestyle, which I love too.

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So hopefully this is winning
today.

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Righto. Are you ready to see

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what Jane and Jimmy have got
in store for you?

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Head back to your benches.
Let's go.

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OK. Are we all ready?
ALL: Yes!

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Well, you can lift your lids
now!

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WOMAN: Oh, my God.

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(ALL EXCLAIM)

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WOMAN: Oh, my God!

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WOMAN: Oh!
MAN: Here we go.

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MAN: Wow.
OK.

183
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So, Jane, what have we got here?

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A board of ingredients
that we would use at our house.

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A spatchcock.

186
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And mulberries that are
in season.

187
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Here we've got some
red adzuki beans.

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Beautiful.

189
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Tamarind. Fresh tamarind.

190
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That's gotta be one
of your favourites.

191
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It's one of my favourites,
yes, in Thai cooking.

192
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Cavolo nero.

193
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Some Dutch carrots.

194
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We've got some shallots
down there.

195
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Thyme.
Is that the time?

196
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Yes. (LAUGHS)

197
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A rainbow trout.
Which I caught myself.

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(LAUGHTER)

199
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And...
What is that?

200
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This is an unusual
Scottish element.

201
00:08:51,829 --> 00:08:54,032
It's a thing I used to eat
when I was a child.

202
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This is Edinburgh rock.

203
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I used to just eat it
as a lolly.

204
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But it's sort of powdery,
and it's sort of sweet.

205
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You can crush it.
Use it like an icing sugar.

206
00:09:03,926 --> 00:09:05,087
Oh, my gosh.

207
00:09:05,087 --> 00:09:08,051
I think it's such a beautiful
combination of ingredients.

208
00:09:08,051 --> 00:09:10,454
I have no idea yet
what I'm gonna cook.

209
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But everything, like, screams
local seasonal produce.

210
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So I'm really excited.

211
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This is what I love the most
about mystery boxes,

212
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and we cannot wait

213
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to see some great home cookings
out of it.

214
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You'll have to bring us a dish
that features

215
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at least one of the ingredients

216
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from Jane and Jimmy's
mystery box.

217
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We're giving you 75 minutes.

218
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You have access to a small
under-bench pantry of staples.

219
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We are looking for the top dish

220
00:09:44,902 --> 00:09:48,747
to be safe from tomorrow's
first elimination.

221
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But.

222
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You really need to bring
your A game

223
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to impress these two legends.

224
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Because today,
we will only be tasting

225
00:10:01,965 --> 00:10:04,328
the ten most appealing dishes.

226
00:10:04,328 --> 00:10:05,370
Whoa.

227
00:10:07,813 --> 00:10:11,819
So only ten dishes are going
to be chosen to be tasted today.

228
00:10:11,819 --> 00:10:13,621
In the MasterChef kitchen,

229
00:10:13,621 --> 00:10:14,783
at this stage of the game,

230
00:10:14,783 --> 00:10:17,747
with so many inventive
and interesting cooks in here,

231
00:10:17,747 --> 00:10:20,190
it's going to be tough
to stand out from the pack.

232
00:10:22,153 --> 00:10:24,796
Stay very calm. Enjoy the cook.

233
00:10:24,796 --> 00:10:27,961
If you enjoy what you do,
people can appreciate it.

234
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That's what I found
from singing and cooking.

235
00:10:30,444 --> 00:10:32,447
And I think from watching
my wife

236
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and eating Jane's food
for years,

237
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cooking with love.

238
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If you put love into the food,
it comes out.

239
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And taste. Taste along the way.
Taste along the way. Yes.

240
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MAN: Oh, yeah.
Good luck.

241
00:10:44,303 --> 00:10:46,266
BOTH: Your time starts now!

242
00:10:46,266 --> 00:10:48,909
(CHEERING)

243
00:11:04,130 --> 00:11:05,812
I'm a massive fan of Jimmy.

244
00:11:05,812 --> 00:11:07,014
My dad was a bricklayer,

245
00:11:07,014 --> 00:11:09,818
and he would come home, beer
in hand, cook on the barbie.

246
00:11:09,818 --> 00:11:11,660
And he always had, um, you know,
Aussie music playing.

247
00:11:11,660 --> 00:11:13,944
So Jimmy was definitely
on high rotation,

248
00:11:13,944 --> 00:11:15,666
and can't really believe
he's here.

249
00:11:15,666 --> 00:11:18,710
I'll be making
Southern-fried spatchcock

250
00:11:18,710 --> 00:11:20,753
with creamed cavolo nero

251
00:11:20,753 --> 00:11:23,997
and some tamarind and
mulberry-glazed carrots.

252
00:11:23,997 --> 00:11:25,399
First mystery box today,

253
00:11:25,399 --> 00:11:28,644
I am feeling...
a little bit of everything.

254
00:11:28,644 --> 00:11:30,967
Is that possible to feel
everything all at once?

255
00:11:31,888 --> 00:11:35,814
Today, I am planning to cook
a thyme and mulberry cake...

256
00:11:35,814 --> 00:11:37,576
Errgh! Slippery little sucker,

257
00:11:37,576 --> 00:11:39,619
..with a Swiss meringue
buttercream.

258
00:11:39,619 --> 00:11:41,181
And I'm going to try
and use these,

259
00:11:41,181 --> 00:11:42,743
which actually tasted
really cool.

260
00:11:42,743 --> 00:11:44,145
Kind of like sherbet.

261
00:11:44,145 --> 00:11:45,867
Oh, top dish today.

262
00:11:45,867 --> 00:11:47,069
Everyone wants that.

263
00:11:48,110 --> 00:11:49,512
LUKE: Today, I'm thinking,

264
00:11:49,512 --> 00:11:51,155
because it's home-cooked
challenge,

265
00:11:51,155 --> 00:11:53,037
the ultimate home-cooked meal
for me

266
00:11:53,037 --> 00:11:55,961
is sort of weekends
in the kitchen with Grandma

267
00:11:55,961 --> 00:11:57,523
making her famous carrot cake.

268
00:11:57,523 --> 00:12:00,247
So I'm going to do
a spin-off on that.

269
00:12:00,247 --> 00:12:01,929
I'm just really hoping
the judges pick me

270
00:12:01,929 --> 00:12:03,612
because I know if they do,

271
00:12:03,612 --> 00:12:05,054
I've got one hand on that...

272
00:12:05,054 --> 00:12:06,776
..that immunity for
tomorrow's elimination.

273
00:12:08,218 --> 00:12:11,743
This is such an amazing mystery
box to kick off the season with.

274
00:12:11,743 --> 00:12:13,425
Thank you so much, guys,
for coming in.

275
00:12:13,425 --> 00:12:14,507
Our pleasure.

276
00:12:14,507 --> 00:12:17,270
To have Australian rock
and cooking royalty

277
00:12:17,270 --> 00:12:18,632
in the MasterChef kitchen.

278
00:12:18,632 --> 00:12:20,435
Did you see their faces
when you walked in?

279
00:12:20,435 --> 00:12:21,716
It was a nice welcome.
It was so sweet.

280
00:12:21,716 --> 00:12:22,678
They lost it.

281
00:12:22,678 --> 00:12:24,841
And you've chosen
some beautiful ingredients

282
00:12:24,841 --> 00:12:26,203
inspired by your garden.

283
00:12:26,203 --> 00:12:27,725
What are you hoping
they cook today?

284
00:12:27,725 --> 00:12:28,926
A lot of people, when they cook,

285
00:12:28,926 --> 00:12:30,649
mask the flavours
of the ingredients.

286
00:12:30,649 --> 00:12:32,571
I love to taste
really good ingredients.

287
00:12:33,372 --> 00:12:38,299
For me, the mix of sweet, sour,
bitter, you know,

288
00:12:38,299 --> 00:12:40,542
with the...with the berries
and the protein.

289
00:12:40,542 --> 00:12:42,064
It'll be interesting.

290
00:12:42,064 --> 00:12:44,468
I'm dying to see if somebody
tries to use the rock.

291
00:12:44,468 --> 00:12:46,230
I don't know how they're going
to do it yet.

292
00:12:46,230 --> 00:12:47,432
When you split it apart,

293
00:12:47,432 --> 00:12:49,675
it's sugar, ginger,
and a bit of citric acid.

294
00:12:49,675 --> 00:12:50,716
So...
Yes.

295
00:12:50,716 --> 00:12:53,200
..those three flavours can go
with everything in that box.

296
00:12:53,200 --> 00:12:55,122
Extra points for the rock.
Yeah. That's right.

297
00:12:55,122 --> 00:12:56,404
Just how you use it
and how, you know...

298
00:12:56,404 --> 00:12:57,846
They're going to have to get
the feel for it.

299
00:12:57,846 --> 00:13:01,331
We are going to be open to find
out exactly who they are.

300
00:13:01,331 --> 00:13:02,973
How can they improvise?

301
00:13:02,973 --> 00:13:04,815
And this is what
I'm looking for the most.

302
00:13:04,815 --> 00:13:05,777
Couldn't agree more.

303
00:13:05,777 --> 00:13:07,499
Under pressure, I think,
you know, that's...

304
00:13:07,499 --> 00:13:08,741
When I watch it, I think,
"Oh, my God.

305
00:13:08,741 --> 00:13:10,784
"If they had another
ten minutes," you know?

306
00:13:10,784 --> 00:13:11,945
You'd start panicking.

307
00:13:11,945 --> 00:13:14,268
I'd be panicking and changing
direction all over the place.

308
00:13:14,268 --> 00:13:15,310
I'd be like...

309
00:13:15,310 --> 00:13:16,992
(ALL LAUGH)

310
00:13:18,755 --> 00:13:20,277
It's very exciting, isn't it?

311
00:13:20,277 --> 00:13:22,159
You never know who's going
to walk through those doors.

312
00:13:22,159 --> 00:13:25,604
How iconic. First mystery box.

313
00:13:25,604 --> 00:13:28,167
We have Jimmy and Jane Barnes
in the building.

314
00:13:28,167 --> 00:13:29,690
This is beyond.

315
00:13:30,811 --> 00:13:33,214
I have practised mystery boxes.

316
00:13:33,214 --> 00:13:35,097
Leading up to MasterChef,

317
00:13:35,097 --> 00:13:37,861
my partner and I were watching
the episode, pausing it,

318
00:13:37,861 --> 00:13:40,384
running to the supermarket,
buy the ingredients,

319
00:13:40,384 --> 00:13:42,747
and then we were on
for the mystery box challenge.

320
00:13:42,747 --> 00:13:46,993
I have been leading up
to this moment my whole life.

321
00:13:48,355 --> 00:13:50,638
Hi, Dot!
Hi! How are you?

322
00:13:50,638 --> 00:13:53,042
We're so great. How are you?
I'm good.

323
00:13:53,042 --> 00:13:56,166
I'm thinking of carrot ravioli.
OK.

324
00:13:56,166 --> 00:13:58,609
So, inside will be the carrot.

325
00:13:58,609 --> 00:14:02,054
The pasta dough has
the carrot top in it.

326
00:14:02,054 --> 00:14:04,377
So it's kind of celebrating
the whole carrot.

327
00:14:04,377 --> 00:14:05,378
Yeah.
That's beautiful.

328
00:14:05,378 --> 00:14:07,862
That sounds lovely.
A bit of a sauce going on there?

329
00:14:07,862 --> 00:14:10,385
Yes, a bit of a sauce
with definitely some thyme.

330
00:14:10,385 --> 00:14:11,987
Um, maybe some of this
beautiful greens.

331
00:14:11,987 --> 00:14:13,790
Yeah. The carrot tops
are amazing.

332
00:14:13,790 --> 00:14:16,594
They are. People don't use them.
They just throw them out.

333
00:14:16,594 --> 00:14:20,639
I was hoping for a pasta.
Jimmy likes...

334
00:14:20,639 --> 00:14:21,801
Oh, great.

335
00:14:21,801 --> 00:14:24,004
Oh, yeah. Yeah, he was saying
how much he loves pasta.

336
00:14:24,004 --> 00:14:25,366
OK. That's fabulous.

337
00:14:25,366 --> 00:14:26,728
So you're definitely
on the right track.

338
00:14:26,728 --> 00:14:28,009
Thanks, guys.
Good luck, though.

339
00:14:28,009 --> 00:14:29,011
Bye.

340
00:14:29,011 --> 00:14:31,735
If Jimmy wants pasta,
Jimmy's getting pasta.

341
00:14:31,735 --> 00:14:32,896
(LAUGHS)

342
00:14:32,896 --> 00:14:34,418
And it needs to be good.

343
00:14:39,745 --> 00:14:41,868
CASPER: Jane and Jimmy brought
some pretty special ingredients

344
00:14:41,868 --> 00:14:42,990
with them.

345
00:14:42,990 --> 00:14:44,312
Being the first mystery box,

346
00:14:44,312 --> 00:14:47,276
I really want to take my time
to taste all these ingredients.

347
00:14:48,638 --> 00:14:51,081
There is a bit of a puzzle
to solve here.

348
00:14:51,081 --> 00:14:53,925
So, my brain is working hard
right now

349
00:14:53,925 --> 00:14:55,527
to come up with something
really unique.

350
00:14:57,530 --> 00:14:59,933
I love problem solving.
That's, like, my thing.

351
00:14:59,933 --> 00:15:03,899
So building dishes is almost
like an engineering exercise.

352
00:15:05,100 --> 00:15:07,704
I went to uni and I studied
aeronautical engineering.

353
00:15:07,704 --> 00:15:09,987
You really need
an analytical mindset.

354
00:15:09,987 --> 00:15:11,910
You need to understand
the problem.

355
00:15:11,910 --> 00:15:14,113
And then you also need to, like,
design a solution.

356
00:15:14,113 --> 00:15:16,396
Detail oriented, methodical.

357
00:15:16,396 --> 00:15:18,799
I find it really helps me
in my cooking.

358
00:15:18,799 --> 00:15:20,241
I'm always looking
for a challenge.

359
00:15:21,723 --> 00:15:24,287
I wanted to utilise
my engineering background

360
00:15:24,287 --> 00:15:26,249
with my passion for cooking,

361
00:15:26,249 --> 00:15:28,612
so I decided to build
a pizza oven.

362
00:15:28,612 --> 00:15:32,978
The outside of the pizza oven
is reclaimed termite mounds,

363
00:15:32,978 --> 00:15:34,741
and then on the inside,

364
00:15:34,741 --> 00:15:37,705
you've got, like,
a aerospace-grade heat blanket.

365
00:15:37,705 --> 00:15:39,908
And after that

366
00:15:39,908 --> 00:15:42,752
I made my own Damascus
steel knives.

367
00:15:43,713 --> 00:15:46,557
I've got a little logo on there.
That's me. It's a little ghost.

368
00:15:46,557 --> 00:15:49,441
Yeah, it's kind of just like
an expression of me in a knife,

369
00:15:49,441 --> 00:15:50,763
which I like.

370
00:15:50,763 --> 00:15:52,525
Being a bit of a food nerd,

371
00:15:52,525 --> 00:15:54,848
I like to think I also have
a good creative side,

372
00:15:54,848 --> 00:15:57,051
so I can sort of meld the two

373
00:15:57,051 --> 00:16:01,618
and do creative dishes that are
still grounded in process.

374
00:16:03,340 --> 00:16:05,303
As soon as I see
that spatchcock,

375
00:16:05,303 --> 00:16:07,746
I know that I want to be
using that in my dish.

376
00:16:07,746 --> 00:16:08,747
So now I'm thinking,

377
00:16:08,747 --> 00:16:11,151
what can I sort of build
around that spatchcock

378
00:16:11,151 --> 00:16:12,793
that I think would go well
with it,

379
00:16:12,793 --> 00:16:15,036
and how can I elevate that
for the MasterChef kitchen?

380
00:16:23,167 --> 00:16:26,932
ALYONA: It's home-cooking week.
I cook almost every day.

381
00:16:26,932 --> 00:16:29,135
That's my happy place.

382
00:16:29,135 --> 00:16:32,059
I turn the music on,
I get a glass of wine,

383
00:16:32,059 --> 00:16:34,543
and I just like start kind of
creating in the kitchen.

384
00:16:35,784 --> 00:16:38,428
But the magic actually happens

385
00:16:38,428 --> 00:16:40,992
when I think I don't have
anything in the fridge,

386
00:16:40,992 --> 00:16:44,637
and then I just grab random
bits and pieces together,

387
00:16:44,637 --> 00:16:47,480
and something really
incredible comes out of it.

388
00:16:47,480 --> 00:16:49,083
So that's what I feel

389
00:16:49,083 --> 00:16:51,846
mystery box challenge
might actually work for me.

390
00:16:52,928 --> 00:16:55,892
I'm a very simple girl
from Russia.

391
00:16:55,892 --> 00:16:58,776
I was born during
Soviet Union times

392
00:16:58,776 --> 00:17:01,420
and then grew up
in post-Soviet Estonia.

393
00:17:01,420 --> 00:17:04,744
Good, very simple,
humble ingredients,

394
00:17:04,744 --> 00:17:08,870
like chicken hearts and chicken
giblets, chicken liver.

395
00:17:08,870 --> 00:17:13,276
I genuinely value all different
kinds of foods and ingredients

396
00:17:13,276 --> 00:17:15,719
just because
when I was growing up,

397
00:17:15,719 --> 00:17:18,964
the food was pretty scarce.

398
00:17:18,964 --> 00:17:22,569
Like, I tried bananas first time
when I was probably ten.

399
00:17:22,569 --> 00:17:27,335
And I thought, "Oh, my God,
what is this magical thing?"

400
00:17:28,617 --> 00:17:30,179
Whoo!

401
00:17:31,981 --> 00:17:34,785
After growing up,
I travelled a lot.

402
00:17:34,785 --> 00:17:37,990
I lived in Ireland,
I lived in Scotland,

403
00:17:37,990 --> 00:17:40,834
and now in Australia
for the past seven years.

404
00:17:40,834 --> 00:17:42,716
I feel like I've collected

405
00:17:42,716 --> 00:17:44,679
all the different
tastes and flavours

406
00:17:44,679 --> 00:17:46,281
from all these
different countries.

407
00:17:46,281 --> 00:17:48,564
I just go to someone, I'm like,
"How do you cook with this?"

408
00:17:48,564 --> 00:17:50,527
I'm just really grateful,

409
00:17:50,527 --> 00:17:53,291
and I always appreciate food,

410
00:17:53,291 --> 00:17:55,253
and I just want to create magic
out of it.

411
00:17:56,535 --> 00:17:58,538
From the beautiful ingredients

412
00:17:58,538 --> 00:18:01,181
from Jimmy's and Jane's
mystery box,

413
00:18:01,181 --> 00:18:04,466
I'm going to make
pan-seared rainbow trout,

414
00:18:04,466 --> 00:18:05,988
adzuki bean puree,

415
00:18:05,988 --> 00:18:08,712
crispy cavolo nero,

416
00:18:08,712 --> 00:18:10,194
and some mulberry sauce.

417
00:18:11,395 --> 00:18:13,038
Knowing there's going to be
only ten dishes

418
00:18:13,038 --> 00:18:14,880
that's going to be tasted,

419
00:18:14,880 --> 00:18:17,484
I feel a lot of pressure.

420
00:18:17,484 --> 00:18:21,289
Every cook in the kitchen, I
feel like I'm learning so much.

421
00:18:21,289 --> 00:18:23,852
So I want to stay here
as long as I can.

422
00:18:26,817 --> 00:18:29,260
Alright. Let's go.

423
00:18:29,260 --> 00:18:31,743
As soon as they said
"home cooking" today.

424
00:18:31,743 --> 00:18:33,666
I definitely thought of cooking
at home with my mum.

425
00:18:34,988 --> 00:18:36,470
Let's go.

426
00:18:36,470 --> 00:18:38,833
My mum is a beautiful cook.

427
00:18:38,833 --> 00:18:40,435
I've pretty much learnt
everything

428
00:18:40,435 --> 00:18:42,117
that I know about food from her.

429
00:18:42,117 --> 00:18:45,001
Our family dinners are always
very extra.

430
00:18:45,001 --> 00:18:48,446
Delicious. Whoa! Oh, yeah.

431
00:18:48,446 --> 00:18:51,771
She's always trying
something new,

432
00:18:51,771 --> 00:18:53,293
tweaking things,

433
00:18:53,293 --> 00:18:56,537
making up things
as she goes along.

434
00:18:56,537 --> 00:18:58,099
Prawns are done!

435
00:18:58,099 --> 00:19:00,102
The prawn star!

436
00:19:00,102 --> 00:19:01,824
And that's how
I've learned to cook.

437
00:19:01,824 --> 00:19:04,668
Just like her,
I use my gut instinct

438
00:19:04,668 --> 00:19:05,870
when it comes to cooking.

439
00:19:07,512 --> 00:19:10,997
That is definitely how I'm going
to approach today's challenge.

440
00:19:10,997 --> 00:19:13,921
You know, keeping quite fluid,
using my instincts,

441
00:19:13,921 --> 00:19:16,725
and just sort of switching
stuff up as I go along.

442
00:19:16,725 --> 00:19:21,451
I'm working on my volute
and I filleted my fish.

443
00:19:21,451 --> 00:19:25,176
I haven't got a super clear dish
in mind yet, but it'll come.

444
00:19:25,176 --> 00:19:26,258
(LAUGHS)

445
00:19:26,258 --> 00:19:28,100
Hey, Grace.
Hey.

446
00:19:28,100 --> 00:19:29,703
First mystery box.
Whoo-hoo!

447
00:19:29,703 --> 00:19:30,704
What are you making?

448
00:19:30,704 --> 00:19:34,269
I am thinking today
at the moment,

449
00:19:34,269 --> 00:19:36,151
the fillet of the rainbow trout.

450
00:19:36,151 --> 00:19:38,435
Maybe a little veloute of sorts.

451
00:19:38,435 --> 00:19:40,037
Maybe some cavolo nero
in there.

452
00:19:40,037 --> 00:19:41,759
Maybe with some little grissini
on the side.

453
00:19:41,759 --> 00:19:42,841
Haven't decided yet.

454
00:19:46,846 --> 00:19:49,289
When you say
you haven't quite decided,

455
00:19:49,289 --> 00:19:51,052
when do you decide
on the final thing?

456
00:19:51,052 --> 00:19:55,899
I...I tend to use
my instincts a lot,

457
00:19:55,899 --> 00:19:58,863
and sometimes your instincts
aren't really there until

458
00:19:58,863 --> 00:20:01,306
the dish is closer
to being done.

459
00:20:01,306 --> 00:20:02,788
So we'll just sort of have
to see.

460
00:20:02,788 --> 00:20:04,871
We're only tasting
the ten most appealing dishes.

461
00:20:04,871 --> 00:20:07,234
Time is everybody's enemy here,
isn't it?

462
00:20:07,234 --> 00:20:09,437
Good luck, Grace.
Thank you.

463
00:20:09,437 --> 00:20:11,159
The judges seem
a little bit freaked out

464
00:20:11,159 --> 00:20:14,324
that I haven't got
a fully-formed dish quite yet.

465
00:20:14,324 --> 00:20:15,365
I might...

466
00:20:16,367 --> 00:20:18,009
I don't know. I'm a bit worried.

467
00:20:18,009 --> 00:20:19,691
And there is an hour to go,

468
00:20:19,691 --> 00:20:23,416
so maybe I should probably
also be a little bit concerned.

469
00:20:23,416 --> 00:20:25,459
(LAUGHS)

470
00:20:32,549 --> 00:20:34,551
Everybody, you've got one hour.

471
00:20:35,473 --> 00:20:37,756
WOMAN: When did that happen?
ANDY: Come on, everybody!

472
00:20:37,756 --> 00:20:39,678
(CHEERING, APPLAUSE)

473
00:20:44,405 --> 00:20:45,727
SOFIA: Jimmy,
I've got to be honest.

474
00:20:45,727 --> 00:20:47,810
I thought your time call
would be louder.

475
00:20:47,810 --> 00:20:49,332
No, I'm being... I'm being nice.

476
00:20:49,332 --> 00:20:50,734
Oh, really?
Yeah.

477
00:20:52,376 --> 00:20:54,058
I am a huge rock chick.

478
00:20:54,058 --> 00:20:55,300
I love rock music.

479
00:20:55,300 --> 00:20:59,946
And I listen to Jimmy Barnes
and Cold Chisel all the time.

480
00:20:59,946 --> 00:21:03,631
Not in my wildest dreams did
I ever think I would be cooking

481
00:21:03,631 --> 00:21:05,714
for Jimmy and Jane Barnes.

482
00:21:05,714 --> 00:21:08,198
I'm feeling very excited
about this mystery box.

483
00:21:08,198 --> 00:21:11,762
These ingredients we grow
on our family farm.

484
00:21:11,762 --> 00:21:16,168
And this is just screaming
"my family home cooking".

485
00:21:16,168 --> 00:21:18,612
My current role is
a chief operating officer

486
00:21:18,612 --> 00:21:20,454
of a tech company in Melbourne.

487
00:21:21,336 --> 00:21:23,619
I feel very rewarded by my job,

488
00:21:23,619 --> 00:21:26,663
but my passion for cooking
is next level.

489
00:21:26,663 --> 00:21:30,468
This is my farm
and this is kind of where...

490
00:21:30,468 --> 00:21:32,831
I mean, my food journey
began here.

491
00:21:32,831 --> 00:21:36,476
I don't think that I would be
the person that I am today

492
00:21:36,476 --> 00:21:38,719
if I hadn't have grown up
on our farm.

493
00:21:38,719 --> 00:21:40,802
See how juicy the passionfruit
is?

494
00:21:41,884 --> 00:21:43,846
Oh, she's tough.
She's a tough one.

495
00:21:46,290 --> 00:21:48,333
Oh! (LAUGHS)

496
00:21:48,333 --> 00:21:51,657
My world often is like
a mystery box.

497
00:21:51,657 --> 00:21:53,540
Hi.

498
00:21:56,023 --> 00:21:58,266
Hi, chivies.
What's happening here?

499
00:21:58,266 --> 00:22:02,432
So I'll walk out into our
orchard or into our vegie patch

500
00:22:02,432 --> 00:22:04,354
and see what we have
growing there.

501
00:22:05,756 --> 00:22:07,479
That's beautiful leek.

502
00:22:07,479 --> 00:22:09,401
So that I can pull that
into the kitchen

503
00:22:09,401 --> 00:22:11,524
and cook up something
really yummy for the family.

504
00:22:12,806 --> 00:22:14,288
Mm, that looks beautiful.

505
00:22:17,052 --> 00:22:19,135
I just want to make sure
that I cook

506
00:22:19,135 --> 00:22:22,139
something creative enough
and inspiring enough

507
00:22:22,139 --> 00:22:24,061
so Jimmy and Jane taste my food.

508
00:22:25,463 --> 00:22:27,146
POH: Alita.
Hi.

509
00:22:27,146 --> 00:22:30,430
I saw you getting a little bit
flustered seeing Jane and Jimmy.

510
00:22:30,430 --> 00:22:32,032
(LAUGHS)

511
00:22:32,032 --> 00:22:33,755
JIMMY: More Jane than me.

512
00:22:33,755 --> 00:22:35,517
So tell me what you're making.

513
00:22:35,517 --> 00:22:38,401
I'm cooking a souffle pancake
with a custard

514
00:22:38,401 --> 00:22:43,248
and a thyme, tamarind,
and mulberry coulis.

515
00:22:43,248 --> 00:22:44,529
Your ingredients were
so amazing.

516
00:22:44,529 --> 00:22:46,332
They're all stuff
that we grow on our farm.

517
00:22:46,332 --> 00:22:47,934
We've just planted a mulberry.

518
00:22:47,934 --> 00:22:49,056
Oh, wow!

519
00:22:49,056 --> 00:22:50,898
And the week before I was here,
I was underneath a net,

520
00:22:50,898 --> 00:22:52,500
just, like, eating
all of the mulberries.

521
00:22:52,500 --> 00:22:54,343
What's the.. What's the thing
that could go wrong?

522
00:22:54,343 --> 00:22:56,266
Um, this can not souffle.
Yeah.

523
00:22:56,266 --> 00:22:58,989
And how often does that happen?
Dunno.

524
00:22:58,989 --> 00:23:00,511
The first time doing
souffle pancakes.

525
00:23:00,511 --> 00:23:02,434
Oh, my God.
Um...

526
00:23:02,434 --> 00:23:03,716
Good luck.
Cheers, Poh.

527
00:23:05,678 --> 00:23:08,562
Everybody knows that
a normal pancake is quite flat.

528
00:23:08,562 --> 00:23:12,328
With a souffle pancake, you
want to aim for some height.

529
00:23:12,328 --> 00:23:14,491
I've only made
standard pancakes before.

530
00:23:14,491 --> 00:23:17,334
Souffle pancakes
I've never done.

531
00:23:17,334 --> 00:23:20,058
So it might be risky,

532
00:23:20,058 --> 00:23:22,021
but I hope that
they hold their shape

533
00:23:22,021 --> 00:23:24,464
and I get a really nice stack
on those pancakes.

534
00:23:24,464 --> 00:23:26,587
So good you're right in there,
Jimmy.

535
00:23:26,587 --> 00:23:27,949
(LAUGHS)

536
00:23:27,949 --> 00:23:29,912
You really do love to cook.
You do. (LAUGHS)

537
00:23:29,912 --> 00:23:31,794
I do. I like it.
It's awesome.

538
00:23:34,077 --> 00:23:35,079
Petro.
How are you?

539
00:23:35,079 --> 00:23:36,841
How's it going, guys?
How are you?

540
00:23:36,841 --> 00:23:38,123
Good, good.

541
00:23:38,123 --> 00:23:40,166
Are you a Jimmy Barnes fan?
Yeah.

542
00:23:40,166 --> 00:23:41,407
I actually write music as well.

543
00:23:41,407 --> 00:23:42,970
I play guitar, I sing.
Oh, good on you.

544
00:23:42,970 --> 00:23:45,052
You've seen the parallels
between cooking and music.

545
00:23:45,052 --> 00:23:47,616
It's huge. I think
it's pretty much the exact same.

546
00:23:47,616 --> 00:23:49,458
When you produce a song
and the balance...

547
00:23:49,458 --> 00:23:51,181
It's all about the balancing.
Treble.

548
00:23:51,181 --> 00:23:53,464
It's the same as balancing out
ingredients.

549
00:23:53,464 --> 00:23:55,306
What are you doing with all
this? What's going on here?

550
00:23:55,306 --> 00:23:56,829
I'm going to do a trout fillet.

551
00:23:56,829 --> 00:24:00,474
I'm going to make like
a mulberry and thyme glaze.

552
00:24:00,474 --> 00:24:01,915
I've got some charred
spring onions

553
00:24:01,915 --> 00:24:03,357
that are going to go on top.

554
00:24:03,357 --> 00:24:05,641
And then I'm going to do
like a cream sauce.

555
00:24:05,641 --> 00:24:07,163
I'm excited.
Good luck, brother.

556
00:24:07,163 --> 00:24:08,685
I think you got it.
Thank you, guys.

557
00:24:08,685 --> 00:24:09,926
Hi, Jack.
Hey, guys.

558
00:24:09,926 --> 00:24:11,208
How you doing?
Hey, Jack.

559
00:24:11,208 --> 00:24:13,531
Lovely to meet you.
I'm going sweet today,

560
00:24:13,531 --> 00:24:16,576
so I've just got a layered
sponge with the mulberry curd.

561
00:24:16,576 --> 00:24:18,979
And then hopefully finishing it
with an Italian meringue.

562
00:24:18,979 --> 00:24:21,222
Sounds good, Jack.
Thank you. Cheers.

563
00:24:22,103 --> 00:24:23,105
Jackie.

564
00:24:23,105 --> 00:24:26,429
I am actually going to do
an adzuki creme brulee today.

565
00:24:26,429 --> 00:24:29,393
Whoa-oh-oh!
Yeah.

566
00:24:29,393 --> 00:24:31,156
And then hopefully I get
a little bit of your

567
00:24:31,156 --> 00:24:33,639
rock sugar dusting on top.
Good. Yeah, yeah.

568
00:24:33,639 --> 00:24:36,763
So you're going to brulee
the rock sugar on top?

569
00:24:36,763 --> 00:24:38,005
I love it.

570
00:24:38,005 --> 00:24:39,327
I knew this was
a good ingredient.

571
00:24:39,327 --> 00:24:42,211
Exactly. We never doubted you,
Jimmy.

572
00:24:42,211 --> 00:24:43,372
I've got a terrible sweet tooth.

573
00:24:43,372 --> 00:24:45,295
I love sweets, so I'm really
looking forward to this.

574
00:24:45,295 --> 00:24:46,697
Perfect.
Yeah. Same here.

575
00:24:52,024 --> 00:24:54,668
(COUGHS) Sorry.
That vinegar is crazy.

576
00:24:54,668 --> 00:24:57,912
My mum always says the best
plate of food that you can have

577
00:24:57,912 --> 00:25:00,275
is a beautifully cooked piece
of fish and a salad.

578
00:25:00,275 --> 00:25:04,161
So sort of just gone
with that mantra in my head.

579
00:25:04,161 --> 00:25:07,445
I'm thinking about really
heroing these ingredients,

580
00:25:07,445 --> 00:25:09,208
because that's what home cooking
is to me.

581
00:25:10,449 --> 00:25:12,572
I have finally decided on a dish

582
00:25:12,572 --> 00:25:15,656
which will hopefully
make the judges happy.

583
00:25:15,656 --> 00:25:20,623
I am making a pan-fried fillet
of this beautiful rainbow trout,

584
00:25:20,623 --> 00:25:22,866
and I'm going to use
the rest of the fish,

585
00:25:22,866 --> 00:25:25,710
as well as the spatchcock
and a couple of the vegetables

586
00:25:25,710 --> 00:25:27,232
to make a stock,

587
00:25:27,232 --> 00:25:30,397
and then use the stock to make
a veloute-style sauce.

588
00:25:31,398 --> 00:25:33,521
A veloute is a sauce

589
00:25:33,521 --> 00:25:36,445
that's made from a base
of stock and roux,

590
00:25:36,445 --> 00:25:39,449
and the texture should be
really velvety and smooth.

591
00:25:39,449 --> 00:25:42,974
And I'm going to make some
grissini on the side as well.

592
00:25:44,176 --> 00:25:48,501
A grissini is basically
a thin breadstick

593
00:25:48,501 --> 00:25:51,105
that you make from dough that's
quite similar to a pizza dough.

594
00:25:51,105 --> 00:25:53,709
(MIXER WHIRRS)

595
00:25:53,709 --> 00:25:55,431
Please soak up
some of that sauce.

596
00:25:55,431 --> 00:25:57,073
(MUTTERS)

597
00:25:57,073 --> 00:26:00,678
I'm looking good for time.
So, yeah, I'm feeling good.

598
00:26:00,678 --> 00:26:04,884
I would love Jimmy and Jane
to taste my dish today.

599
00:26:04,884 --> 00:26:06,847
I love their ethos around

600
00:26:06,847 --> 00:26:09,490
cooking and growing
their own food.

601
00:26:09,490 --> 00:26:11,573
So it would definitely
mean a lot.

602
00:26:11,573 --> 00:26:13,616
Can I borrow
some of your hot water?

603
00:26:13,616 --> 00:26:15,699
Yeah.
Ooh, hot. Thank you.

604
00:26:15,699 --> 00:26:19,304
I'm making tamarind glaze
spatchcock,

605
00:26:19,304 --> 00:26:20,545
sauteed caballero,

606
00:26:20,545 --> 00:26:23,590
and oven-roasted carrots
with a tamarind sauce.

607
00:26:23,590 --> 00:26:26,033
Yes, it is all about the sauce.

608
00:26:26,033 --> 00:26:29,117
That tamarind kind of sweet,
sour, salty flavour profile

609
00:26:29,117 --> 00:26:31,440
is something that I often
I like at home.

610
00:26:33,203 --> 00:26:34,885
Nice.

611
00:26:36,247 --> 00:26:39,131
Home life for my wife and I
is quite simple.

612
00:26:39,131 --> 00:26:41,414
There's only two of us.
We have a cat.

613
00:26:41,414 --> 00:26:43,977
This is me trying to do work.

614
00:26:43,977 --> 00:26:47,582
Someone... Someone...
I won't mention names.

615
00:26:47,582 --> 00:26:50,026
..trying to prevent me
from doing work.

616
00:26:50,026 --> 00:26:52,669
Most of the time,
meals are quite simple

617
00:26:52,669 --> 00:26:54,111
because I can't cook a feast

618
00:26:54,111 --> 00:26:56,074
and then we can't finish
eating it.

619
00:26:56,074 --> 00:26:59,038
But I'll spend hours and hours
making sauces.

620
00:26:59,038 --> 00:27:00,801
We have a lot of carbs, right?

621
00:27:00,801 --> 00:27:02,603
And carbs really don't
have much flavour,

622
00:27:02,603 --> 00:27:05,487
so the only way to flavour
what you eat

623
00:27:05,487 --> 00:27:06,769
is through the sauces.

624
00:27:06,769 --> 00:27:09,693
And that's why I give
so much attention

625
00:27:09,693 --> 00:27:11,776
to making sauces
that taste amazing.

626
00:27:12,937 --> 00:27:16,742
My food dream is to have
my own range

627
00:27:16,742 --> 00:27:19,146
of sauces and condiments

628
00:27:19,146 --> 00:27:22,270
showcasing Malaysian flavours.

629
00:27:22,270 --> 00:27:25,194
So if that ever happened,

630
00:27:25,194 --> 00:27:27,437
my wife would just flip.

631
00:27:27,437 --> 00:27:28,599
Honestly.

632
00:27:31,202 --> 00:27:34,006
With this tamarind sauce
I've added mulberries,

633
00:27:34,006 --> 00:27:37,010
the tamarind, the spring onion,
and the thyme,

634
00:27:37,010 --> 00:27:41,616
because I'm going for
a sweet, sour, salty taste.

635
00:27:42,978 --> 00:27:46,183
I'm certainly feeling limited
with ingredients I have,

636
00:27:46,183 --> 00:27:48,866
because normally I'll have,
like, fish sauce or soy sauce

637
00:27:48,866 --> 00:27:50,629
and those kinds
of background flavours

638
00:27:50,629 --> 00:27:53,112
that give me that saltiness,
that umami flavour.

639
00:27:53,112 --> 00:27:55,315
Today, I'll have to adapt it
as I go along

640
00:27:55,315 --> 00:27:57,759
to get it to the flavour profile
I want it to be.

641
00:28:00,963 --> 00:28:02,165
CASPER:
It's taking a little time,

642
00:28:02,165 --> 00:28:04,047
but I think I've finally got
the concept for the dish

643
00:28:04,047 --> 00:28:05,209
finalised now.

644
00:28:05,209 --> 00:28:08,894
I'm cooking a spatchcock

645
00:28:08,894 --> 00:28:10,776
with a spring onion soubise.

646
00:28:10,776 --> 00:28:13,821
A soubise is a variation
on a French mother sauce.

647
00:28:13,821 --> 00:28:16,304
It's like
an onion-based bechamel.

648
00:28:16,304 --> 00:28:19,068
Cook with mulberries,
tamarind, caramel,

649
00:28:19,068 --> 00:28:21,431
some roast carrots as well.

650
00:28:21,431 --> 00:28:23,594
So it's kind of just like doing
a mini roast dinner, I think.

651
00:28:23,594 --> 00:28:26,238
I've got my stock on
for the soubise.

652
00:28:26,238 --> 00:28:27,519
WOMAN: Smelling good already.

653
00:28:28,441 --> 00:28:29,562
Mmm.

654
00:28:30,243 --> 00:28:31,805
Tasting the Edinburgh rock...

655
00:28:31,805 --> 00:28:33,808
At the end of the day,
it is basically like

656
00:28:33,808 --> 00:28:35,690
a crystallised caramel.

657
00:28:35,690 --> 00:28:36,932
So I'm thinking, you know,

658
00:28:36,932 --> 00:28:39,015
what do those flavours typically
go well with?

659
00:28:39,015 --> 00:28:40,938
I'm going to ask. How is it?

660
00:28:40,938 --> 00:28:42,340
Pretty good.
JIMMY: The Edinburgh rock?

661
00:28:42,340 --> 00:28:43,701
Yeah.
What are you tasting?

662
00:28:43,701 --> 00:28:45,103
Definitely getting that, like,

663
00:28:45,103 --> 00:28:46,465
it's a little bit ginger
in that.

664
00:28:46,465 --> 00:28:48,628
Yeah. Yeah, it is.
That's right. Yeah.

665
00:28:48,628 --> 00:28:51,432
Tamarind caramel with that...
Oh!

666
00:28:51,432 --> 00:28:52,674
Bit of ginger in there.

667
00:28:52,674 --> 00:28:54,476
I think that's a good idea.
Yeah.

668
00:28:54,476 --> 00:28:56,639
It sounds really good,
and what I love,

669
00:28:56,639 --> 00:28:58,642
you're breaking the ingredients
apart.

670
00:28:58,642 --> 00:29:00,084
I think quite a few people
are going to be

671
00:29:00,084 --> 00:29:02,207
a bit afraid of trying this.

672
00:29:02,207 --> 00:29:03,649
Good on you, Casper.
It's really great.

673
00:29:03,649 --> 00:29:05,331
Good luck, old Casper.
I'm looking forward to it.

674
00:29:05,331 --> 00:29:07,134
We'll chat soon, then,
hopefully.

675
00:29:07,134 --> 00:29:09,777
That sounds great.
Yeah, it does.

676
00:29:09,777 --> 00:29:12,060
Hearing Jimmy saying he
was really excited to try it

677
00:29:12,060 --> 00:29:13,062
gives me a lot of hope

678
00:29:13,062 --> 00:29:14,784
that I might be up there
as part of that ten.

679
00:29:18,109 --> 00:29:20,952
ANNABEL: (GASPS) Whoa!
I nearly lost my spatchcock.

680
00:29:20,952 --> 00:29:22,635
Meeting Jane and Jimmy Barnes

681
00:29:22,635 --> 00:29:25,198
in the MasterChef kitchen
on our first official cook

682
00:29:25,198 --> 00:29:26,360
is wild.

683
00:29:26,360 --> 00:29:28,803
I'm such a fan.

684
00:29:28,803 --> 00:29:32,368
Jane I have followed for so long
on social media,

685
00:29:32,368 --> 00:29:35,332
watching all of the beautiful
meals that she creates.

686
00:29:35,332 --> 00:29:39,097
And Jimmy actually was, like,
a patient in a hospital.

687
00:29:39,097 --> 00:29:40,659
She'd make him lunch every day

688
00:29:40,659 --> 00:29:42,983
because hospital food's
obviously rank.

689
00:29:42,983 --> 00:29:44,144
I was like, "Love that."

690
00:29:45,506 --> 00:29:48,911
Being a nurse,
particularly in critical care,

691
00:29:48,911 --> 00:29:52,035
it is our day-in, day-out

692
00:29:52,035 --> 00:29:54,078
that we are working
under pressure.

693
00:29:54,078 --> 00:29:56,000
It often is like high stress.

694
00:29:56,000 --> 00:29:57,322
We're super time-critical.

695
00:29:57,322 --> 00:30:01,128
Life-or-death situations.
That is just our norm.

696
00:30:01,128 --> 00:30:03,170
It takes a lot from you.

697
00:30:03,170 --> 00:30:04,612
This is going to sound
a bit corny.

698
00:30:04,612 --> 00:30:07,456
MasterChef is such a source
of happiness

699
00:30:07,456 --> 00:30:09,058
throughout such a tough time.

700
00:30:09,058 --> 00:30:12,423
So I'd come home.
I'd drop my scrubs at the door.

701
00:30:12,423 --> 00:30:14,426
I'd walk in, I'd have a shower.
I'd turn the TV on.

702
00:30:14,426 --> 00:30:16,629
MasterChef would be on,
and I'd cook some dinner.

703
00:30:16,629 --> 00:30:20,915
And that just, like, really
gives me so much joy.

704
00:30:20,915 --> 00:30:22,917
I love cooking.

705
00:30:22,917 --> 00:30:25,401
Being able to, like,
slow down in the kitchen.

706
00:30:25,401 --> 00:30:28,485
And you lose the feeling of,
like, anxiety and fear.

707
00:30:29,607 --> 00:30:31,529
You just forget about
everything.

708
00:30:31,529 --> 00:30:35,094
I would love to use that as a
career rather than just a hobby,

709
00:30:35,094 --> 00:30:36,937
and explore

710
00:30:36,937 --> 00:30:41,703
being of service to others
in another way through my food.

711
00:30:41,703 --> 00:30:43,866
Such a little fish.

712
00:30:43,866 --> 00:30:46,309
I don't want to play it safe
today.

713
00:30:46,309 --> 00:30:48,833
I need to pull something out
of my back pocket

714
00:30:48,833 --> 00:30:50,675
that's going to wow the judges.

715
00:30:50,675 --> 00:30:53,559
So pressure's on. Feeling it.

716
00:30:55,722 --> 00:30:58,005
Oh, tell me. What...
What are you doing?

717
00:30:58,005 --> 00:30:59,848
Taking... I'm gonna cure it,
take the fillets off,

718
00:30:59,848 --> 00:31:01,450
and cure them...
Ooh!

719
00:31:01,450 --> 00:31:03,333
..in mulberry and salt and sugar

720
00:31:03,333 --> 00:31:05,496
and some of the white parts
of the spring onion.

721
00:31:05,496 --> 00:31:08,179
I'm going to make
a mulberry vinegar.

722
00:31:08,179 --> 00:31:10,663
Ooh!
I'm going to make some ricotta,

723
00:31:10,663 --> 00:31:13,427
and then just pipe little dots
on the fish.

724
00:31:13,427 --> 00:31:15,670
That's very brave.
That's fantastic.

725
00:31:15,670 --> 00:31:17,993
That's what I'm going
for this season. Brave.

726
00:31:17,993 --> 00:31:19,114
Very pleased. I can't wait.

727
00:31:19,114 --> 00:31:21,758
And then maybe
a spatchcock skin crispy,

728
00:31:21,758 --> 00:31:24,321
just to sprinkle over the top
at the last minute.

729
00:31:24,321 --> 00:31:25,683
Excellent. Brilliant.

730
00:31:25,683 --> 00:31:27,526
Thank you.
Well done to you. I like that.

731
00:31:27,526 --> 00:31:30,250
Filleting this rainbow trout,

732
00:31:30,250 --> 00:31:31,932
I am struggling.

733
00:31:31,932 --> 00:31:33,254
Bones are just so fine.

734
00:31:33,254 --> 00:31:34,856
I need to be able to get those
fillets off

735
00:31:34,856 --> 00:31:36,458
really, really neatly.

736
00:31:36,458 --> 00:31:38,381
And there's not really
a lot of room for error.

737
00:31:38,381 --> 00:31:40,103
It's such a small, little fish.

738
00:31:40,103 --> 00:31:42,066
It doesn't look like
I've butchered a fish before,

739
00:31:42,066 --> 00:31:43,147
but I actually have.

740
00:31:43,147 --> 00:31:46,592
I'm a little frazzled.
I'm a little flustered.

741
00:31:46,592 --> 00:31:49,155
When you're served cured trout,
you're expecting

742
00:31:49,155 --> 00:31:53,562
these beautiful, delicate pieces
of trout that look beautiful.

743
00:31:53,562 --> 00:31:55,564
Mine don't look like that.

744
00:31:55,564 --> 00:31:56,726
Oh!

745
00:31:57,887 --> 00:32:00,130
Oh, my God. Messed this up.

746
00:32:00,130 --> 00:32:02,013
I can feel Jean-Christophe

747
00:32:02,013 --> 00:32:03,896
just, like, watching
over my shoulder

748
00:32:03,896 --> 00:32:05,898
at my every move like a hawk,

749
00:32:05,898 --> 00:32:08,222
and it is adding
to this pressure.

750
00:32:08,903 --> 00:32:10,705
I am so stressed.

751
00:32:11,987 --> 00:32:14,390
We only have one fish,
so I can't start again.

752
00:32:14,390 --> 00:32:16,593
Oh, golly.

753
00:32:16,593 --> 00:32:18,956
If I don't fillet
this fish properly,

754
00:32:18,956 --> 00:32:20,999
there is a chance
that I will miss out

755
00:32:20,999 --> 00:32:23,603
on getting my dish tasted today,

756
00:32:23,603 --> 00:32:26,166
which would just be
gut wrenching.

757
00:32:33,336 --> 00:32:36,020
Oh, my gosh. This is not good.

758
00:32:37,341 --> 00:32:38,823
Oh, oh, oh, oh, oh.

759
00:32:38,823 --> 00:32:41,507
I have finally gotten those
fillets off the fish

760
00:32:41,507 --> 00:32:43,109
for my cured fish dish.

761
00:32:43,109 --> 00:32:44,111
Oh...

762
00:32:44,111 --> 00:32:46,554
They are completely butchered.

763
00:32:46,554 --> 00:32:49,999
This poor fish has died in vain.
I have not done it justice.

764
00:32:49,999 --> 00:32:51,241
Oh!

765
00:32:51,241 --> 00:32:53,964
I'm not happy with how
these fillets look like.

766
00:32:53,964 --> 00:32:56,327
JC, don't look at my fish.

767
00:32:56,327 --> 00:32:59,131
But I just need to get
the cure on.

768
00:32:59,131 --> 00:33:01,935
So I cure the fish
in half sugar, half salt...

769
00:33:01,935 --> 00:33:03,818
Alright.

770
00:33:03,818 --> 00:33:05,861
..and then I juice
the mulberries

771
00:33:05,861 --> 00:33:09,385
and use the mulberry pulp
to rub all over the fish

772
00:33:09,385 --> 00:33:11,949
to give it that really beautiful
pop of purple.

773
00:33:11,949 --> 00:33:15,113
See you later, little buddy.
I'm sorry. (LAUGHS)

774
00:33:15,113 --> 00:33:16,635
The fish is in the fridge
curing,

775
00:33:16,635 --> 00:33:19,319
so now I can move on
to my other elements.

776
00:33:19,319 --> 00:33:20,681
Oh, there's a neck on here.

777
00:33:20,681 --> 00:33:22,884
I need to get that skin
off the spatchcock

778
00:33:22,884 --> 00:33:25,207
and get it in the oven so that
it can go nice and crisp,

779
00:33:25,207 --> 00:33:26,689
and I need to crack on
with my ricotta.

780
00:33:26,689 --> 00:33:29,373
Getting this jacket off.
Why?

781
00:33:29,373 --> 00:33:31,936
So I'm going to make the skin
all crisp in the oven.

782
00:33:31,936 --> 00:33:34,179
Oh. Like a proper...just skin.

783
00:33:34,179 --> 00:33:36,342
JEAN-CHRISTOPHE:
Alright, guys. Keep moving.

784
00:33:36,342 --> 00:33:38,385
15 minutes to go.

785
00:33:38,385 --> 00:33:40,508
Allez, allez, allez.

786
00:33:41,389 --> 00:33:42,391
(SIGHS)

787
00:33:42,391 --> 00:33:44,193
Today, we're having
a celebration of carrots

788
00:33:44,193 --> 00:33:45,675
in, like, a ravioli.

789
00:33:45,675 --> 00:33:49,120
I've got some carrots roasting,
some ricotta on.

790
00:33:49,120 --> 00:33:52,444
I need to start working
with the pasta dough.

791
00:33:52,444 --> 00:33:53,686
That's alright.

792
00:33:53,686 --> 00:33:55,168
Hello.

793
00:33:55,168 --> 00:33:56,930
You OK?
Yes.

794
00:33:56,930 --> 00:33:59,174
Guess you must be
very comfortable today, surely.

795
00:33:59,174 --> 00:34:01,497
Your type of food?
This is my type of food. Yes.

796
00:34:01,497 --> 00:34:03,179
I'm just, you know,
staying calm.

797
00:34:04,821 --> 00:34:06,704
Right, everybody! Listen up!

798
00:34:09,187 --> 00:34:12,752
We have a very special
and important announcement.

799
00:34:12,752 --> 00:34:13,754
MAN: Oh, my God.

800
00:34:13,754 --> 00:34:15,796
We are 30 minutes down.

801
00:34:17,198 --> 00:34:18,800
There's 45 minutes to go.

802
00:34:18,800 --> 00:34:22,045
Jimmy Barnes has a little
surprise for you all.

803
00:34:23,607 --> 00:34:24,608
Uh-oh!

804
00:34:27,092 --> 00:34:28,974
Oh, no.
Whoa!

805
00:34:30,016 --> 00:34:33,020
I couldn't come here without
bringing you something special.

806
00:34:34,502 --> 00:34:35,583
Something close to my heart.

807
00:34:35,583 --> 00:34:37,987
Ho-ho!
Oh!

808
00:34:37,987 --> 00:34:40,190
Really special.
Jane cooks this for me.

809
00:34:40,190 --> 00:34:42,233
And I ate this every single day
at home.

810
00:34:43,875 --> 00:34:45,277
This is whisky marmalade.

811
00:34:45,277 --> 00:34:48,081
(ALL CHEER)

812
00:34:48,081 --> 00:34:52,166
Oranges, lemons, and whisky.
Ooh, OK.

813
00:34:52,166 --> 00:34:53,168
OK.

814
00:34:53,168 --> 00:34:55,130
And if you use this
in your dish,

815
00:34:55,130 --> 00:34:58,415
you'll get an extra 15 minutes
on the cook.

816
00:34:58,415 --> 00:34:59,937
Look, they're coming up.
They're running.

817
00:34:59,937 --> 00:35:01,219
POH: Oh, they're coming.

818
00:35:01,219 --> 00:35:03,101
So, everybody, to be clear,

819
00:35:03,101 --> 00:35:07,267
if you use the whisky marmalade,

820
00:35:07,267 --> 00:35:10,071
you'll have an extra 15 minutes
of your cook time.

821
00:35:10,071 --> 00:35:11,953
MAN: That's a no brainer.

822
00:35:11,953 --> 00:35:14,116
But you have to use it.

823
00:35:15,799 --> 00:35:18,242
If you decide not to use
the whisky marmalade,

824
00:35:18,242 --> 00:35:20,245
you still have
your regular 75 minutes

825
00:35:20,245 --> 00:35:21,687
and then you're done and dusted.

826
00:35:23,689 --> 00:35:25,171
Choice is yours.

827
00:35:29,177 --> 00:35:30,378
Come and have a jar,
have a taste...

828
00:35:30,378 --> 00:35:31,941
Spoon.
Then we'll make your mind up.

829
00:35:31,941 --> 00:35:33,623
Nice, huh?

830
00:35:33,623 --> 00:35:35,746
Whisky marmalade?
MAN: Whisky marmalade.

831
00:35:35,746 --> 00:35:36,947
What is that?

832
00:35:36,947 --> 00:35:39,511
Whisky marmalade. Yes, I will.

833
00:35:39,511 --> 00:35:41,313
Hello, pasta sauce.

834
00:35:44,077 --> 00:35:46,601
WOMAN: If we don't use it,
can we take it home?

835
00:35:46,601 --> 00:35:47,722
Oh, yum.

836
00:35:47,722 --> 00:35:51,527
Eating the whole jar does not
count as using it in your dish.

837
00:35:51,527 --> 00:35:52,689
Just to be clear.

838
00:35:52,689 --> 00:35:54,772
It's a good taste,
but it's a strong marmalade.

839
00:35:54,772 --> 00:35:55,813
It's strong.

840
00:35:57,095 --> 00:35:58,777
HANNAH: How are you going?
ALITA: Good.

841
00:35:58,777 --> 00:36:00,420
Happy?
Yeah.

842
00:36:00,420 --> 00:36:02,302
For my souffle pancake dish,

843
00:36:02,302 --> 00:36:04,625
that rock star mulberry coulis
is reducing,

844
00:36:04,625 --> 00:36:06,588
and it is tasting amazing.

845
00:36:07,870 --> 00:36:11,194
My custard is beautiful,
decadent, and creamy,

846
00:36:11,194 --> 00:36:13,277
but it's just
a stock-standard custard.

847
00:36:14,239 --> 00:36:16,321
But I'm going to add
the marmalade.

848
00:36:16,321 --> 00:36:18,164
Oh, how good's that? Whoo!

849
00:36:18,164 --> 00:36:20,207
I couldn't have asked
for a better ingredient.

850
00:36:21,128 --> 00:36:23,852
Oh, yum. OK. Alright. OK.

851
00:36:27,537 --> 00:36:30,461
My souffle pancakes are
in the pan and bubbling away.

852
00:36:34,707 --> 00:36:38,111
If they don't rise properly,
I do not have a backup plan,

853
00:36:38,111 --> 00:36:39,713
so that'll be dish over.

854
00:36:42,037 --> 00:36:43,639
They are rising perfectly.

855
00:36:43,639 --> 00:36:45,081
They souffle!
(LAUGHS)

856
00:36:45,081 --> 00:36:46,843
Do as many as you can

857
00:36:46,843 --> 00:36:49,447
in case they do
what souffles sometimes do.

858
00:36:49,447 --> 00:36:50,448
Shh. Shh.

859
00:36:50,448 --> 00:36:52,050
I mean, I hope it doesn't.
I hope it doesn't.

860
00:36:52,050 --> 00:36:54,894
You're gonna stay souffled.
Stay. Stay souffled.

861
00:36:57,698 --> 00:36:59,220
Have you tried it?
It's so yummy.

862
00:36:59,220 --> 00:37:00,622
Very nice.
Ah, yes.

863
00:37:00,622 --> 00:37:02,985
Are we adding?
We're adding. We're doing it.

864
00:37:02,985 --> 00:37:04,668
Back yourself, brother.
Yeah, I am.

865
00:37:04,668 --> 00:37:05,669
I love that.

866
00:37:05,669 --> 00:37:07,872
So, Jimmy. News is really...

867
00:37:07,872 --> 00:37:10,436
I think everyone is using
the marmalade.

868
00:37:10,436 --> 00:37:14,000
I think they've been inspired
by flavour and time.

869
00:37:14,000 --> 00:37:17,886
My Southern-fried spatchcock
is done.

870
00:37:17,886 --> 00:37:19,448
I'm just finishing off
glazed carrots,

871
00:37:19,448 --> 00:37:21,210
then I need to do
my cream cavolo nero.

872
00:37:21,210 --> 00:37:22,893
Certainly will be using
the whisky marmalade.

873
00:37:22,893 --> 00:37:25,616
I'll be incorporating it
into my glaze for my carrots.

874
00:37:25,616 --> 00:37:27,098
The flavour goes perfectly.

875
00:37:27,098 --> 00:37:29,702
The flavour of the cake
is to serve buttercream cake.

876
00:37:29,702 --> 00:37:31,584
I'm pretty confident
it's going to bake in time.

877
00:37:31,584 --> 00:37:33,747
I've put that marmalade in.
Swiss buttercream.

878
00:37:33,747 --> 00:37:36,191
It's already into
the mulberry compote.

879
00:37:36,191 --> 00:37:38,274
So two spot...
gets a little feature.

880
00:37:38,274 --> 00:37:40,036
My arms are getting sore.

881
00:37:40,036 --> 00:37:41,198
I'm going left.

882
00:37:41,198 --> 00:37:44,803
LUKE: I'm going to put marmalade
in with my carrot cake batter.

883
00:37:44,803 --> 00:37:47,046
I think it should give
that beautiful sweetness,

884
00:37:47,046 --> 00:37:48,968
but also a bit of tart,
which it needs.

885
00:37:48,968 --> 00:37:51,972
I need to get this cake
in the oven pretty ASAP.

886
00:37:51,972 --> 00:37:53,735
I think I actually needed
that marmalade.

887
00:37:53,735 --> 00:37:54,936
GRACE: You reckon?
Yeah.

888
00:37:54,936 --> 00:37:57,180
I was actually looking
for a lemon, so...

889
00:37:57,180 --> 00:37:59,583
Oh!
Yeah, this is perfect.

890
00:38:00,784 --> 00:38:03,308
ANDY: Oh, man.
Yeah. Great. Let me in.

891
00:38:03,308 --> 00:38:05,551
The lemon and the whisky
just pull everything back.

892
00:38:05,551 --> 00:38:07,474
It's not too sweet.
Not too bitter.

893
00:38:07,474 --> 00:38:09,677
This is really superb.
That is amazing.

894
00:38:09,677 --> 00:38:11,760
(BOTH LAUGH)

895
00:38:11,760 --> 00:38:13,322
SOFIA: We're gonna join them.

896
00:38:13,322 --> 00:38:15,164
So we've been very busy
up the front here.

897
00:38:15,164 --> 00:38:16,646
You waited. You waited for us.

898
00:38:16,646 --> 00:38:17,928
We're working hard here.
Come in.

899
00:38:17,928 --> 00:38:19,170
Recipe, please, Jane?

900
00:38:19,170 --> 00:38:21,092
That is so unbelievably good.

901
00:38:21,092 --> 00:38:24,177
What makes it is just
the mixture of the lemon.

902
00:38:24,177 --> 00:38:25,498
Is this in the book?
Yeah.

903
00:38:25,498 --> 00:38:26,780
Yes, it is.

904
00:38:26,780 --> 00:38:28,502
I'm just wondering
when I can pop over.

905
00:38:28,502 --> 00:38:30,425
Anytime.
Anytime.

906
00:38:30,425 --> 00:38:31,386
Anytime.

907
00:38:31,386 --> 00:38:33,229
Have I ever told you
you're a very lucky man?

908
00:38:33,229 --> 00:38:35,953
I know. I'm very...
(ALL LAUGH)

909
00:38:35,953 --> 00:38:37,194
I don't know where to put this.

910
00:38:39,958 --> 00:38:41,921
My grissini has just come
out of the oven.

911
00:38:41,921 --> 00:38:43,163
They're looking good.

912
00:38:43,163 --> 00:38:45,446
I think they're probably
a little bit crispier

913
00:38:45,446 --> 00:38:47,368
than I was hoping they would be.

914
00:38:47,368 --> 00:38:49,131
I think that's OK.
They look nice.

915
00:38:49,131 --> 00:38:52,335
I'm doing two fish fillets
separately,

916
00:38:52,335 --> 00:38:53,657
and I've also still
got to decide

917
00:38:53,657 --> 00:38:54,939
if I'm using the marmalade.

918
00:38:54,939 --> 00:38:56,180
So I taste my sauce...

919
00:38:58,223 --> 00:39:00,186
..and I'm so happy
with the flavour.

920
00:39:00,186 --> 00:39:03,110
It tastes really good.
Oh, my God. Get that off.

921
00:39:03,110 --> 00:39:04,432
It tastes like cavolo nero,

922
00:39:04,432 --> 00:39:07,756
but it also has this like umami
from the spatchcock

923
00:39:07,756 --> 00:39:09,358
and from the other vegetables.

924
00:39:09,358 --> 00:39:10,400
Ooh!

925
00:39:10,400 --> 00:39:12,042
And I'm thinking the intensity

926
00:39:12,042 --> 00:39:13,925
of the whisky and citrus
flavours

927
00:39:13,925 --> 00:39:16,088
will definitely overpower
the sauce,

928
00:39:16,088 --> 00:39:17,449
and more importantly, the fish.

929
00:39:17,449 --> 00:39:19,532
So I'm definitely
not going to use it.

930
00:39:19,532 --> 00:39:21,735
Can I have a show of hands?

931
00:39:21,735 --> 00:39:24,139
Who's using
the whisky marmalade?

932
00:39:32,991 --> 00:39:34,873
Actually, who's not using it?
JIMMY: Yeah. That's easy.

933
00:39:34,873 --> 00:39:36,195
Grace?
Grace.

934
00:39:37,517 --> 00:39:39,720
Grace, are you, uh...
Are you alright there?

935
00:39:39,720 --> 00:39:41,282
(LAUGHS)
Me?

936
00:39:41,282 --> 00:39:42,684
I'm not using it.

937
00:39:42,684 --> 00:39:44,687
Wow.
Is... Am I the only person?

938
00:39:44,687 --> 00:39:47,170
You're the only one.
That's crazy.

939
00:39:49,173 --> 00:39:51,897
I've made a huge decision here
that no-one else has made.

940
00:39:51,897 --> 00:39:52,898
This is insane.

941
00:39:52,898 --> 00:39:54,060
Oh, my God!

942
00:39:54,060 --> 00:39:55,782
I'm shocked that
I'm the only person

943
00:39:55,782 --> 00:39:57,384
that's not using the marmalade.

944
00:39:57,384 --> 00:39:59,627
MAN: Just a little bit
of the sauce.

945
00:39:59,627 --> 00:40:02,752
Definitely a really huge risk.

946
00:40:02,752 --> 00:40:04,274
Whoa.

947
00:40:05,195 --> 00:40:06,356
But I really trust myself.

948
00:40:07,438 --> 00:40:08,600
My gut's telling me that

949
00:40:08,600 --> 00:40:11,283
this sauce doesn't need
the marmalade.

950
00:40:11,283 --> 00:40:13,086
So I'm just...
I'm not going to use it.

951
00:40:13,086 --> 00:40:16,370
Grace, you're not using
the marmalade, and you have

952
00:40:16,370 --> 00:40:18,253
nine minutes to go!

953
00:40:19,374 --> 00:40:22,899
But if you're using whisky
marmalade, 24 minutes to go,

954
00:40:22,899 --> 00:40:23,901
but who's counting?

955
00:40:23,901 --> 00:40:26,464
(LAUGHTER)
I am!

956
00:40:26,464 --> 00:40:27,866
Oh!

957
00:40:29,348 --> 00:40:31,231
This marmalade has
so much flavour.

958
00:40:31,231 --> 00:40:32,232
Mmm!

959
00:40:32,232 --> 00:40:34,956
There's citrus. There's
a bit of whisky in the end.

960
00:40:34,956 --> 00:40:36,958
It's not too sweet,
which is great.

961
00:40:36,958 --> 00:40:39,322
POH: Oh, my God.
Whisky of my life.

962
00:40:39,322 --> 00:40:41,685
(LAUGHS)

963
00:40:41,685 --> 00:40:44,008
My grandmother used to make
a very similar one,

964
00:40:44,008 --> 00:40:46,812
so I really want to use it,

965
00:40:46,812 --> 00:40:50,297
but I don't really see how
it's going to work with a trout.

966
00:40:50,297 --> 00:40:51,458
Um...

967
00:40:52,980 --> 00:40:55,063
I literally...
I start questioning myself.

968
00:40:56,505 --> 00:40:59,870
Maybe trout is not
the best option for this dish.

969
00:41:04,596 --> 00:41:07,320
Spatchcock would actually
work better.

970
00:41:07,320 --> 00:41:10,725
I look at the time,
and there's 20 minutes to go.

971
00:41:13,288 --> 00:41:14,570
Oh!

972
00:41:14,570 --> 00:41:17,454
I've made this huge pivot
to cook with a spatchcock.

973
00:41:17,454 --> 00:41:20,458
I need to butcher it.
I need to cook it perfectly.

974
00:41:20,458 --> 00:41:21,940
Oh, whoa.

975
00:41:21,940 --> 00:41:23,462
That's a major change.

976
00:41:23,462 --> 00:41:26,186
She's changed her whole protein.
I know.

977
00:41:26,186 --> 00:41:28,389
Switching in the middle
of the cook.

978
00:41:28,389 --> 00:41:30,111
That is so crazy.

979
00:41:30,111 --> 00:41:32,434
It could be a huge mistake.

980
00:41:32,434 --> 00:41:34,317
Oh!

981
00:41:42,528 --> 00:41:45,853
Grace! You're not using
the whisky marmalade.

982
00:41:45,853 --> 00:41:48,096
And you have three minutes
to go!

983
00:41:48,096 --> 00:41:50,659
(CHEERING, APPLAUSE)
Get that thing off.

984
00:41:52,502 --> 00:41:54,024
There's still time to use
the marmalade.

985
00:41:54,024 --> 00:41:56,587
(LAUGHTER)

986
00:41:56,587 --> 00:41:59,271
She's doubling down.
She's stubborn.

987
00:41:59,271 --> 00:42:00,593
It's beautiful!

988
00:42:00,593 --> 00:42:02,155
No. That's good. You're good.

989
00:42:02,155 --> 00:42:04,518
Oh, we don't need it here.
Back yourself.

990
00:42:04,518 --> 00:42:05,880
I love that.
That's you.

991
00:42:05,880 --> 00:42:08,083
It's got you written
all over it.

992
00:42:08,083 --> 00:42:11,928
MIIN: So right now I'm focusing
on making my sauce

993
00:42:11,928 --> 00:42:13,971
on my oven-roasted
spatchcock dish.

994
00:42:15,093 --> 00:42:17,456
I'm tasting the sauce
as I'm cooking.

995
00:42:18,377 --> 00:42:21,181
I'm getting that sweet,
salty, sour taste,

996
00:42:21,181 --> 00:42:22,663
but I'm not getting any body.

997
00:42:22,663 --> 00:42:26,148
I'm not getting any depth.
It's just very watery.

998
00:42:26,148 --> 00:42:27,670
That...I'm concerned.

999
00:42:27,670 --> 00:42:31,395
So I add a bit of
the whisky marmalade,

1000
00:42:31,395 --> 00:42:36,082
Marmalade, sweet, sour with
the whisky, depth of flavour.

1001
00:42:36,082 --> 00:42:39,366
Exactly what I needed
to lift my dish.

1002
00:42:39,366 --> 00:42:40,728
Thank God.

1003
00:42:40,728 --> 00:42:42,891
Godsend, really.
SOFIA: Nice.

1004
00:42:42,891 --> 00:42:45,054
Your glaze there already.
I'm excited about it.

1005
00:42:45,054 --> 00:42:46,536
I think it's gonna work
really well.

1006
00:42:46,536 --> 00:42:47,537
Thank you.

1007
00:42:47,537 --> 00:42:49,099
I love that you were staying
calm, focused.

1008
00:42:49,099 --> 00:42:50,782
Good luck, Miin,
and make sure the spatchcock

1009
00:42:50,782 --> 00:42:52,584
is cooked perfectly.

1010
00:42:52,584 --> 00:42:54,066
Oops. That's the problem.

1011
00:42:54,066 --> 00:42:55,468
Oh, no.

1012
00:42:56,910 --> 00:42:59,874
I've spent so much time
perfecting my sauce,

1013
00:42:59,874 --> 00:43:01,637
but just over 15 minutes to go.

1014
00:43:01,637 --> 00:43:05,081
I haven't even put
the spatchcock in the oven.

1015
00:43:05,081 --> 00:43:07,044
If it doesn't cook in time,

1016
00:43:07,044 --> 00:43:08,646
I may not have a spatchcock
to serve.

1017
00:43:08,646 --> 00:43:09,688
Oh...

1018
00:43:10,769 --> 00:43:12,451
Fingers crossed.

1019
00:43:12,451 --> 00:43:14,574
Grace, 30 seconds!

1020
00:43:14,574 --> 00:43:15,976
Whoo-hoo!

1021
00:43:17,058 --> 00:43:18,780
Are you still cooking fish,
Grace?

1022
00:43:19,942 --> 00:43:21,424
Yeah.
Oh! Please hurry.

1023
00:43:21,424 --> 00:43:22,705
JEAN-CHRISTOPHE: No way.

1024
00:43:22,705 --> 00:43:26,270
Everyone around me has got
a really chill vibe,

1025
00:43:26,270 --> 00:43:28,794
which is very strange to have
to channel my energy.

1026
00:43:30,076 --> 00:43:31,077
Come on, Grace.

1027
00:43:31,077 --> 00:43:33,240
But I really just have to,
like, lock into my bench

1028
00:43:33,240 --> 00:43:34,281
and lock into my dish

1029
00:43:34,281 --> 00:43:35,723
to make sure I can get this
all done in time.

1030
00:43:35,723 --> 00:43:37,045
It's so stressful.

1031
00:43:37,045 --> 00:43:40,730
Oh, shhh... (BLOWS RASPBERRY)
You're right, you're right.

1032
00:43:40,730 --> 00:43:44,295
Grace! Your time is up in ten...

1033
00:43:44,295 --> 00:43:47,660
ALL: Nine. Eight. Seven.

1034
00:43:47,660 --> 00:43:51,144
Six. Five. Four.

1035
00:43:51,144 --> 00:43:54,429
Three. Two. One!

1036
00:43:54,429 --> 00:43:57,113
(ALL APPLAUD)
That's it, Grace. Well done.

1037
00:43:57,113 --> 00:43:58,474
WOMAN: Good job, girl.

1038
00:43:58,474 --> 00:44:00,918
Wow, she only just made it too.

1039
00:44:00,918 --> 00:44:04,603
Oh, my God, that's so weird.
That's so weird.

1040
00:44:05,724 --> 00:44:07,206
I finished cooking.

1041
00:44:07,206 --> 00:44:09,169
Everyone else around me
is still going.

1042
00:44:09,169 --> 00:44:10,851
I've been feeling so confident.

1043
00:44:10,851 --> 00:44:12,534
I love my dish.

1044
00:44:12,534 --> 00:44:14,937
But everyone else
used the marmalade.

1045
00:44:14,937 --> 00:44:17,180
Why not?
You went for the jar?

1046
00:44:17,180 --> 00:44:18,262
Absolutely beautiful, yeah.

1047
00:44:18,262 --> 00:44:20,104
I was missing some citrus,
so just give it a nice lip.

1048
00:44:20,104 --> 00:44:23,228
Jane makes it,
and Jimmy eats it every day.

1049
00:44:23,228 --> 00:44:25,111
And it was absolutely delicious.

1050
00:44:25,111 --> 00:44:27,314
So maybe I'm just wrong.

1051
00:44:28,676 --> 00:44:29,637
What do I do now?

1052
00:44:29,637 --> 00:44:32,641
Everybody else, your extra
15 minutes has started now.

1053
00:44:32,641 --> 00:44:35,765
Come on. Let's go. Time to move.
(CHEERING)

1054
00:44:35,765 --> 00:44:37,127
JACKIE: My hands are shaky.

1055
00:44:37,127 --> 00:44:38,289
(CHUCKLES)

1056
00:44:38,289 --> 00:44:40,131
Yes, I'm feeling it now.

1057
00:44:40,131 --> 00:44:42,014
So 15 minutes left in the cook.

1058
00:44:42,014 --> 00:44:43,176
My spatchcock is looking great.

1059
00:44:43,176 --> 00:44:45,739
Some really nice colour on it.
I'm really happy with that.

1060
00:44:45,739 --> 00:44:47,141
Carrots are all roasted off.

1061
00:44:47,141 --> 00:44:49,424
They're sitting to the side
ready to be glazed up.

1062
00:44:50,546 --> 00:44:51,627
I'm gonna chuck it in.

1063
00:44:52,749 --> 00:44:54,151
Mmm, yeah.
That really changes up...

1064
00:44:54,151 --> 00:44:56,073
It's going on the carrots.
That changes up my vibes.

1065
00:44:56,073 --> 00:44:57,275
Yeah. Great marmalade.

1066
00:44:57,275 --> 00:44:58,797
It's gonna go amazing

1067
00:44:58,797 --> 00:45:01,200
in my tamarind caramel
for my roast carrots.

1068
00:45:01,200 --> 00:45:03,924
I need to be careful, because
every marmalade is different.

1069
00:45:03,924 --> 00:45:06,367
So I don't want the marmalade
to overpower the other flavours

1070
00:45:06,367 --> 00:45:09,131
that I've worked really hard on
in this caramel.

1071
00:45:09,131 --> 00:45:10,133
Hey, Dot.

1072
00:45:10,133 --> 00:45:11,615
Hi, guys. How are you?

1073
00:45:11,615 --> 00:45:13,417
How are we travelling?
Good.

1074
00:45:13,417 --> 00:45:15,860
So I put the whisky marmalade
on the roasted carrots.

1075
00:45:15,860 --> 00:45:19,025
I also put a little bit
in my ravioli filling.

1076
00:45:19,025 --> 00:45:21,148
And I'm going to use it
in my sauce.

1077
00:45:21,148 --> 00:45:24,432
Three ways.
Why not? (LAUGHS)

1078
00:45:24,432 --> 00:45:27,356
That doesn't mean that you get
45 minutes extra.

1079
00:45:27,356 --> 00:45:29,159
Oh! I thought that's what
happened, you know?

1080
00:45:29,159 --> 00:45:30,561
(BOTH LAUGH)

1081
00:45:30,561 --> 00:45:32,884
I'll be here all day.
OK. OK.

1082
00:45:34,406 --> 00:45:35,928
The pasta is rolled out.

1083
00:45:35,928 --> 00:45:39,333
I've got my filling in the
fridge. The carrots are roasted.

1084
00:45:39,333 --> 00:45:41,536
So next I'm going to create
the ravioli.

1085
00:45:41,536 --> 00:45:43,578
And then I'm going
to start on my sauce.

1086
00:45:43,578 --> 00:45:45,982
To be safe
in that first elimination

1087
00:45:45,982 --> 00:45:48,305
would be a huge relief.

1088
00:45:49,587 --> 00:45:52,551
Ten minutes to go!

1089
00:45:52,551 --> 00:45:54,473
Alright.
Gotta start plating soon.

1090
00:45:54,473 --> 00:45:56,356
Time to pull my trout out
from the fridge.

1091
00:45:56,356 --> 00:45:57,357
Oh!

1092
00:45:57,357 --> 00:45:59,640
I have no idea
how this is going to go.

1093
00:45:59,640 --> 00:46:02,284
Alright, don't mess this up,
Annabel.

1094
00:46:02,284 --> 00:46:04,167
The cure has firmed up
the fillets.

1095
00:46:05,088 --> 00:46:08,452
They're actually looking a lot
better than I anticipated.

1096
00:46:08,452 --> 00:46:09,975
Whoo!

1097
00:46:09,975 --> 00:46:11,857
MAN: It looks good, doesn't it?

1098
00:46:11,857 --> 00:46:14,341
I'm overwhelmed with relief
right now.

1099
00:46:14,341 --> 00:46:16,423
That is the main feeling
that I am feeling,

1100
00:46:16,423 --> 00:46:17,945
is just, like, relief.

1101
00:46:17,945 --> 00:46:19,427
I've made my ricotta.

1102
00:46:20,629 --> 00:46:22,712
Oh, look at that. Oh.

1103
00:46:22,712 --> 00:46:24,835
I've got my mulberry juice now.

1104
00:46:24,835 --> 00:46:26,437
So I'm just going to
play around with that

1105
00:46:26,437 --> 00:46:27,959
and make, like,
a nice vinegar

1106
00:46:27,959 --> 00:46:29,561
to sort of cut through
the fat of the fish.

1107
00:46:30,923 --> 00:46:33,887
I've added the marmalade
to my mulberry vinegar

1108
00:46:33,887 --> 00:46:36,050
and it's added this
depth of flavour.

1109
00:46:36,050 --> 00:46:38,333
It's added some spice,
it's added some citrus.

1110
00:46:38,333 --> 00:46:40,456
It's really elevated the sauce.

1111
00:46:40,456 --> 00:46:43,300
Has given my dish
the X factor that it needed.

1112
00:46:43,300 --> 00:46:46,625
Your extra time is up
in five minutes!

1113
00:46:46,625 --> 00:46:48,347
Whoo!
(APPLAUSE)

1114
00:46:53,354 --> 00:46:54,556
Mmm.

1115
00:46:54,556 --> 00:46:55,998
I'm loving my dish.

1116
00:46:55,998 --> 00:46:57,480
The flavours are there.

1117
00:46:57,480 --> 00:46:59,042
I love the cavolo nero.

1118
00:46:59,042 --> 00:47:01,445
It's so beautiful and vibrant.

1119
00:47:01,445 --> 00:47:02,807
My bean puree.

1120
00:47:02,807 --> 00:47:04,770
I put a lot of olive oil
into it,

1121
00:47:04,770 --> 00:47:07,213
so it's really nice
and floral.

1122
00:47:07,213 --> 00:47:10,457
And the mulberry sauce
is very earthy.

1123
00:47:10,457 --> 00:47:13,542
I think it's going to work
really well with the chicken.

1124
00:47:13,542 --> 00:47:15,705
Oh, my gosh, I love it.
It's delicious.

1125
00:47:15,705 --> 00:47:18,548
I am really feeling that
it's a really great dish.

1126
00:47:18,548 --> 00:47:20,511
I really want to be
the top dish.

1127
00:47:25,798 --> 00:47:27,320
MIIN: Less than five minutes
to go,

1128
00:47:27,320 --> 00:47:29,163
I pulled my spatchcock
out of the oven.

1129
00:47:31,686 --> 00:47:34,370
The colour tells me
it's not cooked enough.

1130
00:47:34,370 --> 00:47:37,334
I'm a bit concerned about
the cook of the spatchcock.

1131
00:47:37,334 --> 00:47:39,377
At this point,
I'm kind of panicking.

1132
00:47:39,377 --> 00:47:42,021
What am I going to do?

1133
00:47:42,942 --> 00:47:44,864
So I decided to pan-fry
the spatchcock.

1134
00:47:47,909 --> 00:47:50,032
I'm just trying to give it
a bit of colour.

1135
00:47:50,032 --> 00:47:51,874
Are you sure it's gonna
be cooked on time?

1136
00:47:51,874 --> 00:47:54,838
Your bird is bouncing still.
It's clearly not cooked enough.

1137
00:47:54,838 --> 00:47:56,320
You don't need that.
You don't need that.

1138
00:47:56,320 --> 00:47:58,483
Just cook it.
Just cook it.

1139
00:47:58,483 --> 00:48:00,286
You can see it's bouncing.

1140
00:48:00,286 --> 00:48:03,971
I don't want to serve
raw chicken to the judges.

1141
00:48:03,971 --> 00:48:04,972
(EXHALES)

1142
00:48:04,972 --> 00:48:06,214
I'm just having
my fingers crossed

1143
00:48:06,214 --> 00:48:08,497
that it's going to be cooked.

1144
00:48:16,788 --> 00:48:19,111
JEAN-CHRISTOPHE:
Your bird is bouncing still.

1145
00:48:19,111 --> 00:48:21,234
It's clearly not cooked enough.
You don't need that.

1146
00:48:21,234 --> 00:48:23,598
You don't need that.
Just cook it.

1147
00:48:23,598 --> 00:48:25,841
You can see it's bouncing.

1148
00:48:25,841 --> 00:48:27,523
(EXHALES)

1149
00:48:27,523 --> 00:48:30,447
Ten fingers, ten toes.
Everything crossed.

1150
00:48:30,447 --> 00:48:33,411
That extra few minutes
is gonna get me over the line.

1151
00:48:39,539 --> 00:48:42,063
Hi.
(LAUGHS)

1152
00:48:42,063 --> 00:48:44,346
Just put your feet up.
Just a little.

1153
00:48:44,346 --> 00:48:45,868
I wasn't expecting that
to happen.

1154
00:48:45,868 --> 00:48:48,071
What?
If... No-one else to use it.

1155
00:48:48,071 --> 00:48:50,955
Neither were we.
That's crazy.

1156
00:48:52,717 --> 00:48:54,600
ANDY: You're all cooking
with whisky marmalade,

1157
00:48:54,600 --> 00:48:57,444
and that means your extra time
is up in three minutes.

1158
00:48:58,525 --> 00:49:00,288
Three minutes.
It's a hit single.

1159
00:49:00,288 --> 00:49:02,210
(LAUGHTER)

1160
00:49:04,654 --> 00:49:06,216
CASPER: It's the moment
of truth.

1161
00:49:06,216 --> 00:49:07,818
The chicken's been resting now,

1162
00:49:07,818 --> 00:49:09,901
and as I'm cutting it
I can see the juices

1163
00:49:09,901 --> 00:49:11,263
just flowing out of the breast.

1164
00:49:11,263 --> 00:49:13,666
So, it's really juicy.

1165
00:49:13,666 --> 00:49:14,708
Yes.

1166
00:49:17,191 --> 00:49:19,714
I only want to be serving
one half of it on the plate,

1167
00:49:19,714 --> 00:49:21,757
just to bring
a little bit of sort of

1168
00:49:21,757 --> 00:49:23,800
a finer dining look to it.

1169
00:49:23,800 --> 00:49:25,843
Everything's falling into place
for this cook,

1170
00:49:25,843 --> 00:49:27,205
and now it's just getting it
on a plate

1171
00:49:27,205 --> 00:49:29,167
and getting it up the front
there hopefully.

1172
00:49:29,167 --> 00:49:32,612
Your extra time is up
in one minute!

1173
00:49:32,612 --> 00:49:35,536
(CHEERING, APPLAUSE)

1174
00:49:37,178 --> 00:49:39,261
MIIN: One minute left.

1175
00:49:39,261 --> 00:49:41,384
The spatchcock is still
in the oven.

1176
00:49:41,384 --> 00:49:43,507
I'm just going to wait
till the very last moment

1177
00:49:43,507 --> 00:49:44,749
to take it out
and just plate it,

1178
00:49:44,749 --> 00:49:46,351
What?

1179
00:49:46,351 --> 00:49:49,475
Because everything else
is on the plate.

1180
00:49:49,475 --> 00:49:51,999
Oh, Miin. That's exactly
what I would do.

1181
00:49:53,280 --> 00:49:55,243
DOT: I've practised
so many mystery boxes at home,

1182
00:49:55,243 --> 00:49:57,726
and I really let my creativity
run wild.

1183
00:49:58,928 --> 00:50:00,650
To not only have my dish tasted,

1184
00:50:00,650 --> 00:50:02,373
but to win
the first mystery box

1185
00:50:02,373 --> 00:50:03,615
would just be amazing.

1186
00:50:05,137 --> 00:50:06,458
JIMMY: Alright, everybody.

1187
00:50:06,458 --> 00:50:08,421
Ten!
ALL: Nine!

1188
00:50:08,421 --> 00:50:10,544
Eight! Seven!

1189
00:50:10,544 --> 00:50:14,069
Six! Five! Four!

1190
00:50:14,069 --> 00:50:17,193
Three! Two! One!

1191
00:50:17,193 --> 00:50:19,036
Yes!
That's it!

1192
00:50:19,036 --> 00:50:20,998
That's it!
(APPLAUSE)

1193
00:50:20,998 --> 00:50:22,601
Well done.

1194
00:50:23,962 --> 00:50:25,164
Whoo!
How'd you guys go?

1195
00:50:25,164 --> 00:50:28,408
Good. Well, who knows, really?

1196
00:50:29,690 --> 00:50:31,252
How did you guys go?
Oh, man. Man.

1197
00:50:31,252 --> 00:50:33,055
Well done, mate. How'd you go?

1198
00:50:33,055 --> 00:50:35,939
I'm alright. I think my chicken
may not be done, so...

1199
00:50:37,060 --> 00:50:40,585
I have no idea whether
it's cooked or it's not cooked.

1200
00:50:43,429 --> 00:50:45,993
I really hope the judges are
going to want to taste my dish.

1201
00:50:45,993 --> 00:50:47,795
Um, looking at the other plates,

1202
00:50:47,795 --> 00:50:49,437
I'm starting to doubt myself
a bit,

1203
00:50:49,437 --> 00:50:51,841
but I have to remember that they
all had an extra 15 minutes.

1204
00:50:51,841 --> 00:50:55,085
And I think in, um, 75 minutes,

1205
00:50:55,085 --> 00:50:57,248
this is a pretty great
plate of food.

1206
00:51:02,455 --> 00:51:04,338
As you know, we're only tasting

1207
00:51:04,338 --> 00:51:06,941
the ten most appealing dishes
today.

1208
00:51:06,941 --> 00:51:10,426
The first dish we'd like
to taste belongs to...

1209
00:51:18,277 --> 00:51:19,358
..Casper.

1210
00:51:19,358 --> 00:51:22,082
(CHEERING, APPLAUSE)

1211
00:51:28,611 --> 00:51:30,173
Wow. Look at this.

1212
00:51:32,897 --> 00:51:34,499
CASPER: I did a spatchcock

1213
00:51:35,901 --> 00:51:38,344
with some roast carrots...

1214
00:51:39,546 --> 00:51:41,348
..and pickled mulberries.

1215
00:51:42,350 --> 00:51:44,032
And then spring onion soubise.

1216
00:51:45,514 --> 00:51:47,076
That's a nice colour on there,
isn't it?

1217
00:51:48,438 --> 00:51:50,281
And then the tamarind caramel.

1218
00:51:52,043 --> 00:51:53,485
ANDY: OK, now we're talking.

1219
00:51:53,485 --> 00:51:54,927
Look shiny. That's good.

1220
00:51:54,927 --> 00:51:57,170
JEAN-CHRISTOPHE: Ooh. Nice.

1221
00:51:57,170 --> 00:51:58,892
You have caught our attention.

1222
00:51:58,892 --> 00:52:00,174
Thank you.

1223
00:52:00,174 --> 00:52:02,778
Let's dig in.
Yeah. Come on.

1224
00:52:27,492 --> 00:52:29,775
Well, Casper.

1225
00:52:29,775 --> 00:52:33,820
You talked the talk, and, my
friend, you have walked the walk

1226
00:52:33,820 --> 00:52:35,583
in such a big way.

1227
00:52:35,583 --> 00:52:38,587
That spatchcock alone is,
you know, up there

1228
00:52:38,587 --> 00:52:40,469
with some of the best
protein cooked

1229
00:52:40,469 --> 00:52:41,711
that we've had in this kitchen.

1230
00:52:41,711 --> 00:52:43,674
It is restaurant ready.

1231
00:52:43,674 --> 00:52:46,117
That is how you try and get it
to leave the pass.

1232
00:52:46,117 --> 00:52:48,761
The caramelisation on it,
the seasoning on it,

1233
00:52:48,761 --> 00:52:52,366
and it is just cooked through.

1234
00:52:52,366 --> 00:52:55,730
It's what chefs, like,
try and find

1235
00:52:55,730 --> 00:52:57,453
every time they cook
a piece of protein.

1236
00:52:57,453 --> 00:52:59,415
and you've nailed it
in your first mystery box.

1237
00:52:59,415 --> 00:53:02,259
Then we get to everything else,
and, mate,

1238
00:53:02,259 --> 00:53:04,342
my gosh,

1239
00:53:04,342 --> 00:53:07,106
between the beautiful sweetness
and depth that you've got

1240
00:53:07,106 --> 00:53:08,828
in your spring onion soubise,

1241
00:53:08,828 --> 00:53:11,432
when you incorporate that
with the tamarind caramel,

1242
00:53:11,432 --> 00:53:14,196
which is just spiked
with Jane's marmalade,

1243
00:53:14,196 --> 00:53:15,718
that is a plate of food.

1244
00:53:15,718 --> 00:53:18,241
And you, my friend,
are one to be reckoned with.

1245
00:53:19,523 --> 00:53:24,009
I love the sweet, sour, umami.
sort of... Next level.

1246
00:53:24,009 --> 00:53:25,411
Oh. Thank you.

1247
00:53:25,411 --> 00:53:28,014
I've... Yeah. I'm inspired.

1248
00:53:28,014 --> 00:53:31,099
I thought the spatchcock
was so moist and so delicious.

1249
00:53:31,099 --> 00:53:32,781
And it was seasoned beautifully.

1250
00:53:32,781 --> 00:53:35,865
This spring onion sauce
is just incredible.

1251
00:53:35,865 --> 00:53:37,628
Perfectly balanced.

1252
00:53:37,628 --> 00:53:39,831
And then to have that tamarind
on top of that

1253
00:53:39,831 --> 00:53:41,753
was like just another explosion.

1254
00:53:41,753 --> 00:53:43,716
I totally lost my cool
eating that.

1255
00:53:43,716 --> 00:53:45,599
Like, in the second
I saw you pour

1256
00:53:45,599 --> 00:53:47,281
that tamarind marmalade caramel,

1257
00:53:47,281 --> 00:53:49,204
I started getting a bit hot
under the collar.

1258
00:53:49,204 --> 00:53:51,006
I was like, "Stop it, Casper!"

1259
00:53:51,006 --> 00:53:52,568
(LAUGHS)

1260
00:53:52,568 --> 00:53:55,092
But the taste completely
followed through as well.

1261
00:53:55,092 --> 00:53:58,416
I think for me, the intensity
that you managed to get

1262
00:53:58,416 --> 00:54:01,380
in all of your elements
was incredible.

1263
00:54:01,380 --> 00:54:02,942
Loved it.

1264
00:54:02,942 --> 00:54:07,629
I'm going to coin a new phrase -
CI, for cooking intelligence.

1265
00:54:07,629 --> 00:54:09,712
You have a high CI.

1266
00:54:09,712 --> 00:54:11,154
(LAUGHS)

1267
00:54:11,154 --> 00:54:14,118
That was such a brilliant plate
of food.

1268
00:54:14,118 --> 00:54:16,761
Every single thing on that plate
is so well considered

1269
00:54:16,761 --> 00:54:19,004
and has a reason
for being there.

1270
00:54:20,326 --> 00:54:23,010
I don't think you're going to be
going anywhere in a while.

1271
00:54:23,010 --> 00:54:24,772
Well done.
Thank you.

1272
00:54:24,772 --> 00:54:26,174
Casper.

1273
00:54:27,696 --> 00:54:29,419
Casper!
(APPLAUSE)

1274
00:54:38,912 --> 00:54:40,834
CASPER: I'm happy to embrace
the high CI.

1275
00:54:40,834 --> 00:54:44,159
Well, you know, it might be my
trademark moving forward here.

1276
00:54:44,159 --> 00:54:45,200
Yeah.

1277
00:54:47,083 --> 00:54:50,287
Next dish we'd like to taste
belongs to...

1278
00:54:50,287 --> 00:54:51,889
..Dot!

1279
00:54:51,889 --> 00:54:53,932
(CHEERING, APPLAUSE)

1280
00:55:04,707 --> 00:55:05,949
Dot, what have you made?

1281
00:55:08,031 --> 00:55:10,915
I have made today a celebration
of carrots.

1282
00:55:10,915 --> 00:55:13,679
So I've made a carrot ravioli.

1283
00:55:13,679 --> 00:55:17,084
The dough is made
of the carrot stems.

1284
00:55:17,084 --> 00:55:21,931
I've done a lovely
creamy marmalade sauce,

1285
00:55:21,931 --> 00:55:24,694
some roasted carrots,

1286
00:55:24,694 --> 00:55:29,140
a little bit more marmalade and
then some flaky rainbow trout.

1287
00:55:29,140 --> 00:55:32,265
Sounds more like a celebration
of marmalade maybe.

1288
00:55:32,265 --> 00:55:34,388
(LAUGHTER)
Maybe a little bit.

1289
00:55:34,388 --> 00:55:36,871
I've been practising these
since I was a kid.

1290
00:55:38,153 --> 00:55:39,715
But, you know, when I knew
I was hopefully

1291
00:55:39,715 --> 00:55:40,876
gonna be on MasterChef,

1292
00:55:40,876 --> 00:55:43,120
I started doing it again on
the weekends with my partner,

1293
00:55:43,120 --> 00:55:45,763
and we would kind of watch
the episodes and pause it,

1294
00:55:45,763 --> 00:55:47,005
run to the supermarket.

1295
00:55:47,005 --> 00:55:49,328
Yeah, I've been in prep, guys.
Wow.

1296
00:55:49,328 --> 00:55:51,090
And did your partner,
did she judge or...?

1297
00:55:51,090 --> 00:55:53,253
She judged so obviously,
I always won, so...

1298
00:55:53,253 --> 00:55:54,816
(JUDGES LAUGH)

1299
00:55:56,217 --> 00:55:57,820
JANE: OK.
JIMMY: Let's go.

1300
00:56:00,864 --> 00:56:03,588
I'm gonna have a little
bit of everything.

1301
00:56:03,588 --> 00:56:06,592
Sorry if I'm a bit slow.
ANDY: No. Take your time.

1302
00:56:12,840 --> 00:56:14,042
OK, here we go, guys.

1303
00:56:28,021 --> 00:56:29,783
Dot, I think it's pretty obvious

1304
00:56:29,783 --> 00:56:31,826
that you've been practising
mystery boxes.

1305
00:56:31,826 --> 00:56:35,111
What I love about this dish is
it doesn't necessarily feel like

1306
00:56:35,111 --> 00:56:36,713
it's come from a mystery box.

1307
00:56:36,713 --> 00:56:39,196
I think the over-commitment
to the marmalade

1308
00:56:39,196 --> 00:56:41,079
has actually done you
really well.

1309
00:56:41,079 --> 00:56:43,723
There's a lovely sweetness
to the whole dish

1310
00:56:43,723 --> 00:56:45,565
that's really backed up
by the sweetness

1311
00:56:45,565 --> 00:56:47,127
of those roasted carrots.

1312
00:56:47,127 --> 00:56:49,691
And because you've seasoned
your dish so well,

1313
00:56:49,691 --> 00:56:51,413
you still get the saltiness,

1314
00:56:51,413 --> 00:56:53,776
there's a lovely hit of pepper
at the back that kind of

1315
00:56:53,776 --> 00:56:56,660
brings everything back
into that savoury zone.

1316
00:56:56,660 --> 00:56:59,624
Amazing first effort
for mystery box number one.

1317
00:56:59,624 --> 00:57:00,946
Thank you.

1318
00:57:00,946 --> 00:57:03,990
I'm pleasantly surprised that
the marmalade with the fish,

1319
00:57:03,990 --> 00:57:05,793
wasn't sure how that
was gonna work.

1320
00:57:05,793 --> 00:57:07,916
I like the celebration
of the carrots, like you said.

1321
00:57:07,916 --> 00:57:09,197
I think it's a good summer dish

1322
00:57:09,197 --> 00:57:11,400
and I can still taste the whisky
in there, which is good.

1323
00:57:11,400 --> 00:57:13,684
Scottish men can always take
a whisky.

1324
00:57:13,684 --> 00:57:15,326
A Scotsman will always find
the whisky.

1325
00:57:15,326 --> 00:57:16,768
JEAN-CHRISTOPHE: Oh, yes.

1326
00:57:16,768 --> 00:57:19,612
So well done. So well done.
The plating was stunning.

1327
00:57:19,612 --> 00:57:20,813
Even the plate choice.

1328
00:57:20,813 --> 00:57:24,138
It just felt like it came from
you, specifically, which I love.

1329
00:57:24,138 --> 00:57:26,301
We're getting an understanding
of who you are as a cook

1330
00:57:26,301 --> 00:57:27,503
through every dish.

1331
00:57:27,503 --> 00:57:30,507
Um, if I was to say things
that you could probably work on,

1332
00:57:30,507 --> 00:57:33,070
less is more, I feel.
And that could be something that

1333
00:57:33,070 --> 00:57:34,672
you'll take into your next
mystery box.

1334
00:57:34,672 --> 00:57:36,875
Just 'cause it's there
doesn't mean you have to use it.

1335
00:57:36,875 --> 00:57:38,758
Well done, Dot.
Nice work, Dot.

1336
00:57:44,766 --> 00:57:46,168
I think she's gonna be
really good.

1337
00:57:46,168 --> 00:57:48,651
Oh, she's gonna be...
She's already good.

1338
00:57:48,651 --> 00:57:50,254
She's gonna fly.

1339
00:57:53,738 --> 00:57:57,984
OK, guys, next one to come over
is...

1340
00:58:06,436 --> 00:58:07,718
..Alyona.

1341
00:58:13,125 --> 00:58:15,689
Oh, my gosh, I'm so excited
to present the dish.

1342
00:58:16,730 --> 00:58:20,095
But I don't know. Suddenly
I feel a lot of pressure.

1343
00:58:21,176 --> 00:58:24,140
Changing something in the middle
of the cook,

1344
00:58:24,140 --> 00:58:25,702
it's quite risky.

1345
00:58:27,224 --> 00:58:29,908
I'm just hoping that I've made
the right decision.

1346
00:58:46,971 --> 00:58:49,295
Alyona, what have you made?

1347
00:58:49,295 --> 00:58:54,021
I've made spatchcock
with bean puree.

1348
00:58:54,021 --> 00:58:55,703
cavolo nero

1349
00:58:55,703 --> 00:58:58,908
in the marmalade whisky jam.

1350
00:58:58,908 --> 00:59:01,311
And then I made mulberry sauce.

1351
00:59:01,311 --> 00:59:03,915
Shall we try?
ANDY: Sauce up.

1352
00:59:08,521 --> 00:59:10,323
Look at the colour on that!

1353
00:59:10,323 --> 00:59:11,805
That's pretty deep, innit?
Yeah.

1354
00:59:15,330 --> 00:59:17,293
Wow.
That looks amazing, Alyona.

1355
00:59:17,293 --> 00:59:18,655
Looks pretty elegant.

1356
00:59:18,655 --> 00:59:20,778
Like straight out of a bistro.
JANE: Beautiful.

1357
00:59:20,778 --> 00:59:23,421
The glaze on the spatchcock
is fantastic.

1358
00:59:24,503 --> 00:59:27,026
But how does it taste?
Let's see. That's the big thing.

1359
00:59:27,026 --> 00:59:28,348
Yeah.

1360
00:59:54,384 --> 00:59:56,066
JEAN-CHRISTOPHE: Alyona,

1361
00:59:56,066 --> 00:59:58,630
changing your dish from
the trout to the chicken,

1362
00:59:58,630 --> 01:00:01,674
I think that was a very good
option. It is fantastic.

1363
01:00:03,556 --> 01:00:06,040
Your red bean puree.

1364
01:00:07,402 --> 01:00:08,763
I want the recipe, by the way.

1365
01:00:08,763 --> 01:00:10,566
Oh, my God!
I don't care whatever happened,

1366
01:00:10,566 --> 01:00:11,928
I want that recipe.

1367
01:00:11,928 --> 01:00:14,772
The kales are just chewy enough.

1368
01:00:14,772 --> 01:00:17,575
The lovely marmalade
from Jimmy and Jane

1369
01:00:17,575 --> 01:00:20,219
is really effective
into your dish.

1370
01:00:20,219 --> 01:00:22,662
Well done.
Oh, thank you.

1371
01:00:22,662 --> 01:00:23,944
I was a bit disappointed...

1372
01:00:25,266 --> 01:00:27,589
..because it was too small.
(LAUGHTER)

1373
01:00:27,589 --> 01:00:29,111
But it was absolutely delicious.

1374
01:00:29,111 --> 01:00:31,555
I mean, the red beans
were really great, you know.

1375
01:00:31,555 --> 01:00:33,918
Great balance of sweet
and, you know, salt

1376
01:00:33,918 --> 01:00:35,400
between the marmalade and that.

1377
01:00:35,400 --> 01:00:37,723
I thought it was excellent dish.
I thought it looked great.

1378
01:00:37,723 --> 01:00:40,727
As soon as I seen it put down
there, I was dying to try it.

1379
01:00:40,727 --> 01:00:43,771
And every bite didn't let me
down. It was perfect.

1380
01:00:43,771 --> 01:00:45,414
Thank you.

1381
01:00:45,414 --> 01:00:47,897
Alyona, correct decision to use
the spatchcock.

1382
01:00:47,897 --> 01:00:50,140
And when I tasted some of those
elements separately,

1383
01:00:50,140 --> 01:00:51,502
I was like, ooh, ooh.

1384
01:00:51,502 --> 01:00:54,746
But together,
wow, it was dynamite.

1385
01:00:54,746 --> 01:00:56,629
You've done a brilliant job
of it.

1386
01:00:56,629 --> 01:00:58,792
You are right up there
for top dish, girl.

1387
01:00:58,792 --> 01:01:00,514
Ooh!

1388
01:01:09,487 --> 01:01:11,329
That was yum.

1389
01:01:12,330 --> 01:01:13,532
Jack.

1390
01:01:13,532 --> 01:01:15,495
I've done a mulberry
sponge cake.

1391
01:01:15,495 --> 01:01:19,020
I've put the marmalade in
with my mulberry curd

1392
01:01:19,020 --> 01:01:21,823
and done an Italian meringue
on the outside.

1393
01:01:21,823 --> 01:01:24,627
I think it's really great.
I think it's really delicious.

1394
01:01:24,627 --> 01:01:26,670
It's moist, it's light,
it's creamy.

1395
01:01:26,670 --> 01:01:28,633
I love the big mulberries in it.

1396
01:01:28,633 --> 01:01:30,395
And the addition of the
marmalade

1397
01:01:30,395 --> 01:01:33,439
really lifts the flavour
of the mulberries.

1398
01:01:33,439 --> 01:01:35,923
GRACE: I'm feeling
super nervous.

1399
01:01:35,923 --> 01:01:39,368
Only ten dishes are gonna be
chosen to be tasted today.

1400
01:01:39,368 --> 01:01:42,972
And everyone is just amazing.

1401
01:01:42,972 --> 01:01:44,454
Luke!

1402
01:01:44,454 --> 01:01:47,699
I've made a marmalade
and tamarind carrot cake

1403
01:01:47,699 --> 01:01:50,823
with a mulberry and thyme
ice-cream.

1404
01:01:50,823 --> 01:01:53,387
JANE: I love desserts
that aren't too sweet.

1405
01:01:53,387 --> 01:01:54,709
The cake was moist.

1406
01:01:54,709 --> 01:01:57,993
I think carrot cake was a great
idea for carrots.

1407
01:01:57,993 --> 01:02:00,196
And of course the mulberry
ice-cream,

1408
01:02:00,196 --> 01:02:03,601
I was looking forward to it and
it didn't let me down at all.

1409
01:02:03,601 --> 01:02:05,043
ANDY: Pat!

1410
01:02:05,043 --> 01:02:08,768
I've made southern fried
spatchcock, creamed cavolo nero

1411
01:02:08,768 --> 01:02:11,211
and mulberry and tamarind
glazed carrots.

1412
01:02:11,211 --> 01:02:13,855
Fried spatchcock, the cook
on it's delicious.

1413
01:02:13,855 --> 01:02:15,577
Really well seasoned.

1414
01:02:15,577 --> 01:02:18,741
Love the flavour
in that creamed cavolo nero.

1415
01:02:18,741 --> 01:02:21,385
The carrots almost taste
pickled to me. It's fantastic.

1416
01:02:21,385 --> 01:02:23,508
So there's a bit of crunch
in everything in there,

1417
01:02:23,508 --> 01:02:24,629
which I love in a plate.

1418
01:02:24,629 --> 01:02:25,871
Good job.
Thank you.

1419
01:02:26,913 --> 01:02:28,034
Hannah!

1420
01:02:28,034 --> 01:02:29,957
You can just put that there,
thank you, Hannah.

1421
01:02:29,957 --> 01:02:31,759
(LAUGHTER)

1422
01:02:31,759 --> 01:02:35,284
HANNAH: I have made a butter
cake with a thyme syrup,

1423
01:02:35,284 --> 01:02:39,610
a mulberry jam
and a Swiss buttercream.

1424
01:02:39,610 --> 01:02:41,052
Ah, Hannah...

1425
01:02:42,254 --> 01:02:44,777
..that's good cake.
Yay!

1426
01:02:44,777 --> 01:02:46,860
The herbs really set it aside
from other cakes.

1427
01:02:46,860 --> 01:02:48,222
ANDY: Yep.
Oh!

1428
01:02:48,222 --> 01:02:50,585
Really delicious. And the
mulberries are fantastic.

1429
01:02:50,585 --> 01:02:52,988
You used them really well.
I'm taking it home with me.

1430
01:02:54,751 --> 01:02:56,553
PETRO: I wanna be tasted
really badly today

1431
01:02:56,553 --> 01:02:59,557
'cause I wanna be in contention

1432
01:02:59,557 --> 01:03:01,600
for that immunity spot.

1433
01:03:01,600 --> 01:03:04,965
Alright.
Only three dishes left to taste.

1434
01:03:06,126 --> 01:03:07,408
Pressure.

1435
01:03:10,252 --> 01:03:12,695
Miin, we'd love to taste
your dish next.

1436
01:03:12,695 --> 01:03:14,338
(APPLAUSE)

1437
01:03:15,780 --> 01:03:17,462
Come on, Miin.

1438
01:03:20,907 --> 01:03:22,829
Miin, tell us what you've made.

1439
01:03:22,829 --> 01:03:26,314
I've made an oven-roasted
tamarind chicken

1440
01:03:26,314 --> 01:03:29,999
with roasted carrots
and sauteed cavolo neros.

1441
01:03:29,999 --> 01:03:33,684
The sauce itself has got
tamarind and mulberry,

1442
01:03:33,684 --> 01:03:35,326
some of the marmalade as well.

1443
01:03:35,326 --> 01:03:38,891
Oh.
Wowee, OK. Now we're playing.

1444
01:03:38,891 --> 01:03:41,054
How did you find
that first mystery box?

1445
01:03:41,054 --> 01:03:43,858
Ah, it was just
all over the place,

1446
01:03:43,858 --> 01:03:45,460
especially with the spatchcock.

1447
01:03:45,460 --> 01:03:47,343
And just trying to figure out

1448
01:03:47,343 --> 01:03:49,906
whether I got the cook right
on it or not.

1449
01:03:49,906 --> 01:03:51,669
Do you think you got it right?

1450
01:03:52,991 --> 01:03:54,152
Ah...

1451
01:03:55,153 --> 01:03:59,199
..honestly, um, I'm not
100% sure it...

1452
01:03:59,199 --> 01:04:01,642
Hopefully, it is cooked.

1453
01:04:01,642 --> 01:04:02,884
There's no way you would know

1454
01:04:02,884 --> 01:04:04,366
because I came out
with 10 seconds to go

1455
01:04:04,366 --> 01:04:05,808
and straight onto the plate.
I know. Yeah.

1456
01:04:05,808 --> 01:04:08,011
Right. So...yeah.

1457
01:04:08,011 --> 01:04:09,934
Shall we try?
Oh, the pressure.

1458
01:04:09,934 --> 01:04:11,256
OK.

1459
01:04:35,969 --> 01:04:37,371
Oh, come on, Miin.

1460
01:04:41,337 --> 01:04:43,940
POH: (SINGSONG) I think it might
be perfect!

1461
01:04:43,940 --> 01:04:45,302
(GASPS) No.

1462
01:04:46,744 --> 01:04:48,547
It's definitely cooked.
It is?

1463
01:04:48,547 --> 01:04:49,748
Yeah.
Oh.

1464
01:04:49,748 --> 01:04:51,431
You can breathe again now.

1465
01:05:12,099 --> 01:05:13,381
Miin.

1466
01:05:14,702 --> 01:05:16,104
It's quite a simple dish.

1467
01:05:18,948 --> 01:05:21,472
But when you do it this well,
no-one cares.

1468
01:05:23,394 --> 01:05:25,798
I think you've done everything
really, really well.

1469
01:05:25,798 --> 01:05:28,401
The carrots are beautifully
tender and sweet.

1470
01:05:28,401 --> 01:05:31,405
The cavolo nero still has a tiny
bit of bite.

1471
01:05:31,405 --> 01:05:35,691
And then that sauce is dynamite.

1472
01:05:35,691 --> 01:05:37,694
It is so, so good.

1473
01:05:37,694 --> 01:05:40,778
It is just chockers
full of umami.

1474
01:05:40,778 --> 01:05:45,625
You have used all that salty,
sour, sweet to your advantage.

1475
01:05:45,625 --> 01:05:48,228
Well done.
Thank you.

1476
01:05:48,228 --> 01:05:52,194
I like a good sauce and I would
have a shot of this sauce.

1477
01:05:53,596 --> 01:05:56,720
It's so red and so beautiful.
I expect it to be really sweet.

1478
01:05:56,720 --> 01:05:58,242
Yeah.
But that was salty as well.

1479
01:05:58,242 --> 01:06:00,405
It had that depth in it.
It was really good.

1480
01:06:00,405 --> 01:06:02,608
I thought the whole dish
was fantastic.

1481
01:06:02,608 --> 01:06:04,611
Your dream is to have sauces
on shelves, right?

1482
01:06:04,611 --> 01:06:05,612
Yep, sure.

1483
01:06:05,612 --> 01:06:07,094
But I bet you bloody
didn't think

1484
01:06:07,094 --> 01:06:08,656
that you'd have a mulberry sauce
on the shelf.

1485
01:06:08,656 --> 01:06:10,218
100% no.
With marmalade in it.

1486
01:06:10,218 --> 01:06:12,101
Jimmy's marmalade.
Has to be Jimmy.

1487
01:06:12,101 --> 01:06:15,145
Mulberry sauce
with Jimmy's marmalade by Miin.

1488
01:06:15,145 --> 01:06:18,350
But, mate, that is proper good
sauce work

1489
01:06:18,350 --> 01:06:20,553
that comes from love, passion,

1490
01:06:20,553 --> 01:06:23,517
dedication to the craft
of sauce making.

1491
01:06:23,517 --> 01:06:25,159
You've got it. Well done.

1492
01:06:25,159 --> 01:06:27,162
(APPLAUSE)

1493
01:06:33,570 --> 01:06:37,015
Like, really, like, you know,
that's what I want to do.

1494
01:06:37,015 --> 01:06:38,417
Like, making sauces.

1495
01:06:38,417 --> 01:06:41,181
And for someone to say that,
it's such a validation of me

1496
01:06:41,181 --> 01:06:44,746
being able to do something like
that in the future, hopefully.

1497
01:06:44,746 --> 01:06:47,470
Next up, we'd like to try
the dish from...

1498
01:06:50,273 --> 01:06:51,635
..Alita!

1499
01:06:58,685 --> 01:07:00,487
Oh!

1500
01:07:00,487 --> 01:07:03,211
OK. She's here to play.

1501
01:07:03,211 --> 01:07:05,054
She's here to feed.

1502
01:07:05,054 --> 01:07:08,298
I have made you souffle
pancakes...

1503
01:07:08,298 --> 01:07:09,900
Oooh.

1504
01:07:09,900 --> 01:07:13,025
..with a rock star
mulberry sauce.

1505
01:07:13,025 --> 01:07:14,867
Oh.

1506
01:07:14,867 --> 01:07:16,750
POH: Yep, we're into that.
JIMMY: Look at this.

1507
01:07:16,750 --> 01:07:18,792
Oh! (CHORTLES)
Look at that.

1508
01:07:18,792 --> 01:07:21,196
It's like a piece of art.
It does!

1509
01:07:21,196 --> 01:07:24,480
It does. How that mulberry sauce
is like splitting out

1510
01:07:24,480 --> 01:07:27,204
through that custard,
that looks unreal.

1511
01:07:30,328 --> 01:07:32,211
POH: OK...

1512
01:07:54,962 --> 01:07:58,727
Alita, that is a very, very
naughty plate of food.

1513
01:07:58,727 --> 01:08:00,089
I am loving that.

1514
01:08:00,089 --> 01:08:02,212
What you've done
with the marmalade custard

1515
01:08:02,212 --> 01:08:04,615
and also the, what did you call
it, the rock star sauce.

1516
01:08:04,615 --> 01:08:07,259
Rock star mulberry sauce.
I'm so here for those elements.

1517
01:08:07,259 --> 01:08:08,821
You haven't overthought it.

1518
01:08:08,821 --> 01:08:11,625
Three elements there
and they are absolutely peaking.

1519
01:08:11,625 --> 01:08:13,307
I think you've done
a smashing job.

1520
01:08:13,307 --> 01:08:14,429
Thank you, Andy.

1521
01:08:14,429 --> 01:08:18,354
The rock in the mulberry
just was a perfect balance

1522
01:08:18,354 --> 01:08:21,518
and I love that the mulberries
are the star.

1523
01:08:21,518 --> 01:08:23,201
JIMMY: I like the thyme
in the custard too

1524
01:08:23,201 --> 01:08:24,963
and the marmalade in there,

1525
01:08:24,963 --> 01:08:27,246
it's stroke of genius.
I'm glad we thought of it.

1526
01:08:27,246 --> 01:08:29,649
Yeah. Good team, Jim.

1527
01:08:29,649 --> 01:08:31,172
Poh.
Yes.

1528
01:08:31,172 --> 01:08:32,533
Yes. Well...
What?

1529
01:08:32,533 --> 01:08:33,895
I am flabber...

1530
01:08:35,177 --> 01:08:37,060
Gasted?

1531
01:08:37,060 --> 01:08:39,263
Custard!
(LAUGHS)

1532
01:08:39,263 --> 01:08:41,946
Or...or...flabber is gasted.

1533
01:08:43,228 --> 01:08:46,352
This is really good.
It's excellent.

1534
01:08:46,352 --> 01:08:47,834
Thank you.
SOFIA: Well done, Alita.

1535
01:08:47,834 --> 01:08:49,437
ANDY: Thanks, Alita!

1536
01:08:56,126 --> 01:08:59,370
This is going to be the final
dish that we're tasting today.

1537
01:09:00,692 --> 01:09:02,575
GRACE: The biggest risk
that I took

1538
01:09:02,575 --> 01:09:04,137
was not using the marmalade.

1539
01:09:04,137 --> 01:09:07,461
But I'm really good
at trusting myself.

1540
01:09:07,461 --> 01:09:09,304
I know that this dish
is delicious,

1541
01:09:09,304 --> 01:09:12,028
so I'd love if my dish
was tasted today.

1542
01:09:13,990 --> 01:09:15,512
ANNABEL: I want to get
tasted today.

1543
01:09:16,514 --> 01:09:20,800
I want to be that top dish today
so badly.

1544
01:09:20,800 --> 01:09:22,802
I really, really, really don't
want to cook

1545
01:09:22,802 --> 01:09:24,364
in tomorrow's elimination.

1546
01:09:27,088 --> 01:09:28,931
We'd like to taste your dish...

1547
01:09:42,870 --> 01:09:46,314
This is going to be the final
dish that we're tasting today.

1548
01:09:50,200 --> 01:09:52,964
SOFIA: The last dish we'd like
to taste was made by...

1549
01:09:55,327 --> 01:09:56,889
..Annabel.

1550
01:10:06,943 --> 01:10:08,585
Wow.

1551
01:10:09,907 --> 01:10:11,028
Here we go.

1552
01:10:13,512 --> 01:10:15,434
So, Annabel, what have you done?

1553
01:10:15,434 --> 01:10:19,640
I have done a cured
rainbow trout

1554
01:10:21,122 --> 01:10:25,488
with a mulberry and
marmalade vinegar.

1555
01:10:25,488 --> 01:10:28,452
There you go!
Yes.

1556
01:10:28,452 --> 01:10:30,535
And some chicken skin salt.

1557
01:10:31,817 --> 01:10:33,900
And then some ricotta
on the plate as well.

1558
01:10:33,900 --> 01:10:35,942
Wow. Shall we try?

1559
01:11:03,060 --> 01:11:04,862
It's just fantastic.

1560
01:11:06,344 --> 01:11:07,946
Delicious.

1561
01:11:07,946 --> 01:11:10,790
What I like very much is the
combination of so many things.

1562
01:11:10,790 --> 01:11:12,673
The saltiness.
You've got the sweetness,

1563
01:11:12,673 --> 01:11:14,035
you've got the crunch.

1564
01:11:14,035 --> 01:11:16,678
And your ricotta has character
too.

1565
01:11:16,678 --> 01:11:19,762
So I can't wait to hear
everybody else.

1566
01:11:19,762 --> 01:11:21,845
I love it, thank you.
Thank you so much.

1567
01:11:22,967 --> 01:11:26,372
I think it's the most delicious
cured fish I've ever had.

1568
01:11:26,372 --> 01:11:27,974
Oh.

1569
01:11:27,974 --> 01:11:29,576
Wow.
Whoa!

1570
01:11:30,898 --> 01:11:32,179
What?

1571
01:11:33,421 --> 01:11:34,783
That means a lot. Thank you.

1572
01:11:34,783 --> 01:11:36,706
Because I actually follow you
on Instagram.

1573
01:11:36,706 --> 01:11:38,949
And when Jimmy was in hospital

1574
01:11:38,949 --> 01:11:41,232
and you were bringing him
in food every single day,

1575
01:11:41,232 --> 01:11:43,755
I'd like, check my Instagram
and be like, "Oh, oh, oh."

1576
01:11:43,755 --> 01:11:47,601
'Cause I know hospital food
sucks. So that's like...Ah!

1577
01:11:47,601 --> 01:11:48,922
This is delicious.

1578
01:11:48,922 --> 01:11:50,925
The chicken skin's a stroke
of genius with it.

1579
01:11:50,925 --> 01:11:52,327
The vinegar is excellent.

1580
01:11:52,327 --> 01:11:54,931
I think it really balances
the fish. Excellent dish.

1581
01:11:54,931 --> 01:11:56,373
I would eat this every day.

1582
01:11:56,373 --> 01:11:57,654
Oh, yeah.
Every single day.

1583
01:11:57,654 --> 01:12:00,138
Thank you so much.
It's pure talent.

1584
01:12:00,138 --> 01:12:01,500
Nice work, Annabel.

1585
01:12:01,500 --> 01:12:03,102
(APPLAUSE)

1586
01:12:05,745 --> 01:12:07,067
What on earth?

1587
01:12:08,549 --> 01:12:10,913
That is the biggest compliment

1588
01:12:10,913 --> 01:12:13,276
I have ever received
for my cooking.

1589
01:12:13,276 --> 01:12:15,158
I am just like on cloud nine.

1590
01:12:22,889 --> 01:12:25,292
Your very first mystery box

1591
01:12:25,292 --> 01:12:27,415
was about celebrating

1592
01:12:27,415 --> 01:12:30,419
the joy of home cooking.

1593
01:12:31,501 --> 01:12:33,664
You all poured your heart
and your soul into it

1594
01:12:33,664 --> 01:12:35,426
and you could taste it
in the food.

1595
01:12:35,426 --> 01:12:38,430
Let's say a huge thank you
to our special guests.

1596
01:12:38,430 --> 01:12:40,393
Give it up
for Jane and Jimmy Barnes!

1597
01:12:51,328 --> 01:12:54,773
We only tasted the ten
most appealing dishes.

1598
01:12:56,094 --> 01:12:59,499
But it was still a hard task
to pick the winner.

1599
01:13:00,741 --> 01:13:03,264
There were a few of you
who really impressed us.

1600
01:13:03,264 --> 01:13:06,228
If we call your name,
please step forward.

1601
01:13:09,433 --> 01:13:10,835
Alyona.

1602
01:13:18,085 --> 01:13:19,326
Casper.

1603
01:13:28,419 --> 01:13:29,901
And...

1604
01:13:36,430 --> 01:13:37,511
..Annabel.

1605
01:13:44,641 --> 01:13:46,083
It was close.

1606
01:13:47,845 --> 01:13:49,207
But...

1607
01:13:51,731 --> 01:13:53,854
..the one dish
we couldn't go past...

1608
01:13:55,616 --> 01:13:57,378
..was cooked by...

1609
01:14:01,063 --> 01:14:02,545
..Casper!

1610
01:14:12,279 --> 01:14:15,043
I had my hopes, but hearing
my name being called out,

1611
01:14:15,043 --> 01:14:17,005
incredible. Super stoked.

1612
01:14:17,005 --> 01:14:19,529
Sort of validated that I do know
what I'm doing here

1613
01:14:19,529 --> 01:14:21,011
and that I deserve to be here.

1614
01:14:22,052 --> 01:14:25,016
Casper, that dish was high CI.

1615
01:14:25,016 --> 01:14:27,460
(LAUGHTER)

1616
01:14:27,460 --> 01:14:29,462
The pressure is now off you,
Casper.

1617
01:14:29,462 --> 01:14:32,226
Tomorrow, you'll be watching
from the gantry

1618
01:14:32,226 --> 01:14:34,629
while the others battle it out.

1619
01:14:35,911 --> 01:14:39,556
For the rest of you,
sharpen your focus.

1620
01:14:41,479 --> 01:14:44,603
Because the first elimination
is the toughest.

1621
01:14:47,607 --> 01:14:49,610
ANNOUNCER: Tomorrow night,

1622
01:14:49,610 --> 01:14:53,335
someone's going home already.

1623
01:14:53,335 --> 01:14:56,339
Whoa.
I am sweating bullets.

1624
01:14:56,339 --> 01:14:58,462
I wanna be in this
kitchen so bad

1625
01:14:58,462 --> 01:15:00,184
I'm not going home
today.

1626
01:15:00,184 --> 01:15:02,628
And whose dish

1627
01:15:02,628 --> 01:15:05,592
astonishes
the judges?

1628
01:15:05,592 --> 01:15:10,398
O-M-Geeeeeeee,

1629
01:15:10,398 --> 01:15:11,961
how did you
do that?

1630
01:15:18,850 --> 01:15:21,654
Captions by Red Bee Media