1 00:00:15,500 --> 00:00:16,398 All right, guys. 2 00:00:16,400 --> 00:00:17,940 Jay, another dollar. 3 00:00:18,200 --> 00:00:20,380 Well, may the best person win. 4 00:00:21,260 --> 00:00:24,560 I don't think I ever would have imagined myself getting to this point. You know, 5 00:00:24,600 --> 00:00:26,980 you have bloody made top five. 6 00:00:27,980 --> 00:00:33,000 I definitely have this, like, insane hunger to make it through to the 7 00:00:33,000 --> 00:00:37,160 semifinals. Like, I can picture it. When I go to sleep at night, I, like, have 8 00:00:37,160 --> 00:00:38,160 dreams about it. 9 00:00:38,820 --> 00:00:42,900 But, you know, it's a path, but Aaron and Petro. 10 00:00:43,629 --> 00:00:45,750 Three incredibly strong cooks. 11 00:00:46,670 --> 00:00:51,410 But I'm like, nah, block out the noise. Just block out the boys. 12 00:00:51,630 --> 00:00:54,090 Just block it all out. Just focus on your own game, girl. 13 00:01:00,870 --> 00:01:07,590 Walking in, it's only Sophia and Jean-Christophe. Not sure where Andy and 14 00:01:07,590 --> 00:01:12,010 Poe are, but it looks like there's some unexpected surprises today. 15 00:01:16,800 --> 00:01:18,960 I've got some great news. 16 00:01:20,640 --> 00:01:22,780 Andy won't be joining us today. 17 00:01:23,380 --> 00:01:27,580 Because his wife, Alex, is having their first baby! 18 00:01:28,800 --> 00:01:31,040 We are so excited! 19 00:01:38,500 --> 00:01:41,200 This probably doesn't come as much of a surprise. 20 00:01:41,640 --> 00:01:46,380 But the judge who set today's challenge is an absolute MasterChef icon. 21 00:01:47,340 --> 00:01:52,840 She's competed in not one, but two seasons of MasterChef, which makes her 22 00:01:52,840 --> 00:01:57,140 the perfect person to set today's pressure test. 23 00:02:00,720 --> 00:02:07,360 She's an author, artist, amazing cook, and she still has time to run 24 00:02:07,360 --> 00:02:09,139 Adelaide's much-loved jam phase. 25 00:02:09,580 --> 00:02:10,880 Please welcome... 26 00:02:11,370 --> 00:02:12,370 Poe Liggett! 27 00:02:17,410 --> 00:02:23,790 She looks so professional in her full, like, jam-fit, and I'm like, oh, she 28 00:02:23,790 --> 00:02:24,890 means business today. 29 00:02:25,250 --> 00:02:28,930 Oh, my God, it's so weird. There's only five of you. 30 00:02:29,590 --> 00:02:30,590 Hello, hello. 31 00:02:31,710 --> 00:02:37,270 We love Poe, but I'm a little scared about what's under that cloche because 32 00:02:37,270 --> 00:02:39,390 this is my first ever pressure test. 33 00:02:42,760 --> 00:02:47,660 And to do my first one this late in the competition, this is really scary. 34 00:02:49,360 --> 00:02:51,160 Hope, care to show them what they'll be making? 35 00:02:51,860 --> 00:02:56,560 What I have under this cloth is something that's very close to my heart. 36 00:02:57,100 --> 00:03:01,500 And it's also something that usually takes years to perfect. 37 00:03:03,440 --> 00:03:06,500 Today you'll be making my... 38 00:03:10,780 --> 00:03:11,780 Malaysian snack. 39 00:03:18,220 --> 00:03:20,400 Look at the pleats on that thing. 40 00:03:23,680 --> 00:03:27,300 Malaysian snacks was probably one of the last things I would have thought would 41 00:03:27,300 --> 00:03:28,300 be under there. 42 00:03:28,540 --> 00:03:32,600 And it hits so close to home for me because I'm Malaysian, right? 43 00:03:33,060 --> 00:03:35,680 This is all the stuff I used to grow up eating plus more. 44 00:03:35,900 --> 00:03:37,760 I know how to eat them. I don't know how to make them. 45 00:03:39,050 --> 00:03:45,790 So what we have here is spiral curry puff or curry puff, kwe lapi 46 00:03:45,790 --> 00:03:48,030 and kwe kochi. 47 00:03:48,990 --> 00:03:50,950 This is more than just food to me. 48 00:03:51,790 --> 00:03:55,550 These are recipes that have been passed down many generations through my family. 49 00:03:55,970 --> 00:03:58,190 And I'm so happy to be sharing them with you. 50 00:03:59,830 --> 00:04:02,650 Do you want to come in for a closer look? Yeah. Come on then. 51 00:04:04,760 --> 00:04:05,760 Oh, wow. 52 00:04:05,840 --> 00:04:07,120 Look at those curry puffs. 53 00:04:07,360 --> 00:04:08,360 They're unreal. 54 00:04:08,940 --> 00:04:13,260 Oh, my God. So this is the curry puff. Oh, my days. 55 00:04:13,480 --> 00:04:19,000 It's got a very specific kind of pastry, like a puff, but it's in spiral form. 56 00:04:20,000 --> 00:04:22,740 So you want to be able to see those spiral layers. 57 00:04:25,740 --> 00:04:27,900 This one's really fun. 58 00:04:28,580 --> 00:04:30,640 You'll feel like you're doing arts and crafts. 59 00:04:31,940 --> 00:04:33,420 Most of the mixture is vanilla. 60 00:04:34,090 --> 00:04:38,810 But for the purple layer, there's ube, and then for the green, it's panda. 61 00:04:40,290 --> 00:04:41,290 Every layer. 62 00:04:41,510 --> 00:04:42,510 Yeah. 63 00:04:42,670 --> 00:04:49,450 So when we're little kids, it's like one of the things that's really delightful 64 00:04:49,450 --> 00:04:51,030 about this, you eat it layer by layer. 65 00:04:54,770 --> 00:04:55,970 It's really satisfying. 66 00:04:58,870 --> 00:05:00,410 Like, that's wild. Oh, my God. 67 00:05:01,320 --> 00:05:05,220 But the pressure points are really all about getting your colouring really 68 00:05:05,220 --> 00:05:07,540 beautiful so you get that really lovely rainbow effect. 69 00:05:08,040 --> 00:05:10,920 And if it's not cooked through, you won't be able to peel it because they'll 70 00:05:10,920 --> 00:05:11,899 fuse together. 71 00:05:11,900 --> 00:05:12,900 Okay. 72 00:05:13,720 --> 00:05:14,740 And then kwekuchi. 73 00:05:16,240 --> 00:05:18,920 There's a lot in here about the folding and the construction. 74 00:05:19,360 --> 00:05:25,120 And inside is glutinous rice flour that's been kneaded with coconut milk 75 00:05:25,120 --> 00:05:26,420 and pandan water. 76 00:05:28,100 --> 00:05:30,460 And then stuffed inside is... 77 00:05:31,080 --> 00:05:34,880 Coconut that's been braised in palm sugar and coconut cream. Oh, wow. 78 00:05:35,660 --> 00:05:41,260 For the kwekochi, the pressure points, I think, are big time in the wrapping. So 79 00:05:41,260 --> 00:05:42,260 you need to get that right. 80 00:05:42,340 --> 00:05:46,420 But one of the biggest pressure points, of course, is that you're going to have 81 00:05:46,420 --> 00:05:50,240 to be multi-harping because you're making all three at the same time. 82 00:05:51,000 --> 00:05:52,000 Three dishes. 83 00:05:52,320 --> 00:05:57,480 Oh, that is an ask. And they actually look pretty technical. 84 00:05:58,340 --> 00:06:00,180 Oh, I love squid juice. 85 00:06:02,560 --> 00:06:03,560 It's fun, right? 86 00:06:03,940 --> 00:06:09,500 A kway lapis is like a mochi-esque sort of dessert cake. It's got all these 87 00:06:09,500 --> 00:06:13,140 glutinous flowers in it that give it chew. So it's kind of a marriage of a 88 00:06:13,140 --> 00:06:16,820 mochi and a jelly, and it's multi-layered and different colors. 89 00:06:17,220 --> 00:06:21,880 And my sister and I, when we were younger, used to peel all the layers we 90 00:06:21,880 --> 00:06:23,580 didn't want and eat the ones we did. 91 00:06:23,800 --> 00:06:25,040 So, you know... 92 00:06:25,320 --> 00:06:27,860 It elicits so much memory for me and nostalgia. 93 00:06:30,340 --> 00:06:31,560 So what are you tasting? 94 00:06:32,900 --> 00:06:33,900 Coconut. 95 00:06:34,380 --> 00:06:37,640 A lot, a lot of coconut. And that natural pandan flavour. 96 00:06:38,240 --> 00:06:39,580 So that's in the glutinous rice. 97 00:06:39,900 --> 00:06:43,740 And this is banana leaf. You can smell it. Yeah, yeah. 98 00:06:44,420 --> 00:06:50,160 Kwe Kochi is so fragrant. And I remember I used to love pulling it apart with my 99 00:06:50,160 --> 00:06:53,760 hands and seeing it stretch and getting the filling everywhere. 100 00:06:54,880 --> 00:06:59,680 The inside I couldn't care less for when I was younger. But now I understand that 101 00:06:59,680 --> 00:07:04,400 you get that sweetness, the saltiness, there's the texture of the coconut as 102 00:07:04,400 --> 00:07:05,400 well. 103 00:07:07,520 --> 00:07:13,460 Some of the techniques are so difficult to describe in a recipe form. I'm 104 00:07:13,460 --> 00:07:14,840 actually going to do a little demo for you. 105 00:07:15,940 --> 00:07:16,940 That's cool. 106 00:07:17,360 --> 00:07:19,680 So let's start with the kwekoti. 107 00:07:20,300 --> 00:07:23,360 The ball's already been stuffed. I'm not going to give you that much of a tip. 108 00:07:23,720 --> 00:07:28,020 And you can be really generous in the way that you oil down your leaf. 109 00:07:29,600 --> 00:07:35,420 And in the recipe, it will tell you to do this, which is true, but it's kind of 110 00:07:35,420 --> 00:07:36,420 a little past. 111 00:07:36,820 --> 00:07:38,680 Can you see what I'm saying? Ah, yep. 112 00:07:39,360 --> 00:07:45,260 Now, once this ball is made, you want to treat it like a present. So that, 113 00:07:45,820 --> 00:07:47,680 that. 114 00:07:52,750 --> 00:07:56,670 We're really lucky to be seeing this demonstration from Poe, but, again, it's 115 00:07:56,670 --> 00:07:59,930 sort of reinforcing that this is going to be a very technical pressure test 116 00:07:59,930 --> 00:08:02,490 because you never see demonstrations for a pressure test. 117 00:08:03,210 --> 00:08:05,630 OK, now I'm going to show you the pleasing on the curry puff. 118 00:08:06,770 --> 00:08:10,650 So you seal it first and then you have to use your thumb. 119 00:08:13,730 --> 00:08:18,710 Oh! And it's kind of a sideways thing. Like, you use that side. 120 00:08:18,930 --> 00:08:21,970 Yeah. A lot of people go like this and you get a... 121 00:08:22,190 --> 00:08:23,850 Very dodgy pleat. 122 00:08:25,510 --> 00:08:26,510 Okay? 123 00:08:26,970 --> 00:08:28,930 Wow. I think everything looks good. 124 00:08:30,830 --> 00:08:37,809 One of the things that 125 00:08:37,809 --> 00:08:41,409 I'm really excited about with this is that a lot of these skills are getting 126 00:08:41,409 --> 00:08:46,980 lost. And so I really want to, I don't have any kids, so I want to be able to 127 00:08:46,980 --> 00:08:48,920 teach these skills, hand these skills on. 128 00:08:49,180 --> 00:08:52,200 And I'm just really delighted, even though it's a sad day because someone's 129 00:08:52,200 --> 00:08:56,020 leaving. I just really want to teach these skills that I've learned. 130 00:08:58,120 --> 00:08:59,300 Aaron, how are you feeling? 131 00:09:00,400 --> 00:09:03,320 I'm feeling a bit emotional. This is very reminiscent of my papa. 132 00:09:03,660 --> 00:09:04,660 Yeah. 133 00:09:05,180 --> 00:09:08,180 I wish I learned all this when she was still around, you know. That's right, 134 00:09:08,220 --> 00:09:11,940 you get to learn it now. Yeah, like she, yeah, she would have been very happy 135 00:09:11,940 --> 00:09:16,160 teaching me this. She was trying, but I wasn't as dexterous or into cooking back 136 00:09:16,160 --> 00:09:17,160 then. I was 15. 137 00:09:19,000 --> 00:09:21,640 Yeah, it's very, very nostalgic for me. 138 00:09:21,940 --> 00:09:24,360 No matter what happens, you're going to gain something today. 139 00:09:26,460 --> 00:09:31,720 All right, you'll have three hours and 15 minutes to recreate Poe's Malaysian 140 00:09:31,720 --> 00:09:33,880 snacks in both look and taste. 141 00:09:35,850 --> 00:09:39,650 The recipe and all the ingredients are at your benches. 142 00:09:40,910 --> 00:09:47,230 The cook, whose dishes resemble pose, will be leaving the competition. 143 00:09:49,290 --> 00:09:52,690 Your time starts now. 144 00:09:58,670 --> 00:10:00,370 Vinny, you want to start? Yes, please. 145 00:10:00,670 --> 00:10:01,670 Are you ready? 146 00:10:01,850 --> 00:10:02,870 Straight up. 147 00:10:04,340 --> 00:10:05,340 Thank you. 148 00:10:05,720 --> 00:10:07,000 Enjoy that, Vinnie. You earned it. 149 00:10:13,400 --> 00:10:17,160 This is all very unfamiliar territory for me. 150 00:10:18,360 --> 00:10:20,840 Never cooked with a lot of these ingredients, never cooked with a lot of 151 00:10:20,840 --> 00:10:21,840 these techniques. 152 00:10:22,280 --> 00:10:27,280 But I went really well in the last pressure test, so I was hoping that 153 00:10:27,280 --> 00:10:28,800 would give me momentum to go into this one. 154 00:10:31,040 --> 00:10:35,240 So my strategy is... Measure twice, cut once. Read the recipe. 155 00:10:37,280 --> 00:10:39,140 It's a bit crazy. This is my first one. 156 00:10:39,500 --> 00:10:45,800 So I'm just making sure that I'm reading everything and not missing any steps 157 00:10:45,800 --> 00:10:46,800 because that is crucial. 158 00:10:47,200 --> 00:10:53,800 I am 100% at a huge disadvantage today. I think being in a pressure test, you 159 00:10:53,800 --> 00:10:57,820 learn how to deal with the pressure, stress, and following that recipe. 160 00:10:58,220 --> 00:11:00,980 You all right, Petro? Yeah, mate. I'm going to lock in. 161 00:11:01,550 --> 00:11:05,090 I think the only way I can survive is working as quickly as I can. 162 00:11:06,110 --> 00:11:09,670 Poe's Malaysian snacks were absolutely delicious. I love them. 163 00:11:09,930 --> 00:11:13,670 And it's really special for Poe to pass on her family traditions. 164 00:11:14,130 --> 00:11:18,570 I know, you know, even in Greek traditions, we get so complacent just 165 00:11:18,570 --> 00:11:21,470 eating them all the time. We forget that, you know, it's actually important 166 00:11:21,470 --> 00:11:23,030 to learn how to make them. 167 00:11:23,410 --> 00:11:26,370 I come from a very culturally rich background. 168 00:11:28,410 --> 00:11:33,870 I do have some special food traditions with my, yeah, with both of them. 169 00:11:34,430 --> 00:11:40,050 And unfortunately, one of them passed away right after the family tree 170 00:11:40,050 --> 00:11:41,050 challenge. 171 00:11:42,010 --> 00:11:47,670 And it was a big struggle for me to get through those weeks and grieve whilst 172 00:11:47,670 --> 00:11:48,670 being here. 173 00:11:48,790 --> 00:11:52,550 So it's going to be a really special cook because of that. 174 00:11:54,060 --> 00:11:59,460 And I'm trying to suppress any added pressure I feel because this is such a 175 00:11:59,460 --> 00:12:02,080 heartfelt cook now. It's not just a normal pressure test. 176 00:12:02,740 --> 00:12:05,680 So I really hope I can do her snack justice. 177 00:12:08,480 --> 00:12:11,000 First thing I need to do is get onto my quail lapis. 178 00:12:11,240 --> 00:12:15,460 So I need to get my basket onto steam and then make mixture. 179 00:12:21,900 --> 00:12:25,900 I've only done one pressure test so far, and that was Sam Azebit's mud crab 180 00:12:25,900 --> 00:12:29,980 salad. So I think there was lots of elements that I nailed really well, but 181 00:12:29,980 --> 00:12:33,700 I learned a huge lesson from it, and that was always follow the instructions. 182 00:12:34,060 --> 00:12:38,500 The one instruction where I veered off from what was written in front of me was 183 00:12:38,500 --> 00:12:40,000 a mistake that almost sent me home. 184 00:12:40,820 --> 00:12:42,700 Are you guys starting with the cake? Is that what it is? 185 00:12:43,280 --> 00:12:45,060 The steamed rainbow thing? 186 00:12:45,280 --> 00:12:46,880 Yeah. Queer lapis. 187 00:12:47,470 --> 00:12:51,730 Quail lapis is definitely like a food that you are supposed to play with. Like 188 00:12:51,730 --> 00:12:54,130 peeling back those layers was really fun. 189 00:12:54,410 --> 00:12:58,350 And when I looked at Poe's quail lapis, every single layer was the same 190 00:12:58,350 --> 00:13:02,210 thickness. So I need to make sure that I'm measuring out exactly the same 191 00:13:02,210 --> 00:13:03,330 amount in all these ramekins. 192 00:13:05,070 --> 00:13:08,490 To make the quail lapis batter, I'm mixing coconut milk, tapioca starch, 193 00:13:08,830 --> 00:13:10,990 rice flour, a bit of water, and some vanilla. 194 00:13:13,070 --> 00:13:17,170 I think because we've got to be very precise with the colours, I want all of 195 00:13:17,170 --> 00:13:19,870 the bowls to be, like, the same amount of weight. 196 00:13:20,130 --> 00:13:23,530 So if I can get about 90 grams of each, I'll be pretty happy. 197 00:13:24,090 --> 00:13:25,090 Come on, guys. 198 00:13:26,930 --> 00:13:29,170 Like making up drugs in a cardiac arrest at work. 199 00:13:34,530 --> 00:13:37,310 So far, so good. I think, yeah, it's kind of like arts and crafts. 200 00:13:38,950 --> 00:13:40,950 There's a lot of nostalgia and joy that's hitting me. 201 00:13:41,400 --> 00:13:44,420 I've never attempted to make any of these dishes before. 202 00:13:44,880 --> 00:13:49,240 I've eaten them plenty, so I know what they taste like. But the idea of 203 00:13:49,240 --> 00:13:51,480 actually, like, doing it is so special. 204 00:13:52,280 --> 00:13:54,120 There are nine layers in this kueh lapis. 205 00:13:54,480 --> 00:14:00,220 The first layer is the first white layer, and it has to steam for about 206 00:14:00,220 --> 00:14:01,260 four to seven minutes. 207 00:14:01,720 --> 00:14:07,560 And here is where it's really important to make sure that each layer is cooked 208 00:14:07,560 --> 00:14:10,060 because the batters would stick to each other. 209 00:14:10,510 --> 00:14:11,870 and you wouldn't be able to peel it. 210 00:14:13,330 --> 00:14:17,530 My kueh lapis is cooking away, and I'm making sure I get this right. 211 00:14:18,350 --> 00:14:22,030 I'm being very careful. I'm going off feel with my kueh lapis. I'm touching it 212 00:14:22,030 --> 00:14:23,030 as I go. 213 00:14:26,270 --> 00:14:27,270 Feeling all right, Ez? 214 00:14:28,090 --> 00:14:29,090 Yeah. 215 00:14:29,610 --> 00:14:33,550 The recipe calls for four and a half minutes to cook each layer, but what I'm 216 00:14:33,550 --> 00:14:38,690 finding is that it's taking more... I'm going to start on my order for my curry 217 00:14:38,690 --> 00:14:39,690 puff. 218 00:14:44,940 --> 00:14:47,100 I've mixed my mixture into my clay lattice. 219 00:14:47,380 --> 00:14:52,460 I've separated it into the nine bowls, but I'm thinking right now, maybe these 220 00:14:52,460 --> 00:14:54,940 need to be absolutely perfect and even. 221 00:14:56,100 --> 00:15:00,680 It's a bit hard to do nine completely by eye, so I'm just going to be a little 222 00:15:00,680 --> 00:15:04,100 touch more precise and measure them out. 223 00:15:05,040 --> 00:15:06,040 I'm looking around. 224 00:15:11,220 --> 00:15:12,560 I've already fallen behind. 225 00:15:13,260 --> 00:15:17,520 But I have to make sure that everything is precise because precision is so 226 00:15:17,520 --> 00:15:19,400 important when it comes to a pressure test. 227 00:15:20,280 --> 00:15:21,280 Yellow. 228 00:15:21,700 --> 00:15:24,740 I've just finished re-pouring my bowl. 229 00:15:25,240 --> 00:15:31,220 And I need to put a different amount of dye in each bowl. And I have to be 230 00:15:31,220 --> 00:15:32,220 really precise. 231 00:15:32,380 --> 00:15:34,760 But I've also got to pick up the paste a bit. 232 00:15:38,480 --> 00:15:39,480 I've got blue. 233 00:15:40,020 --> 00:15:41,020 I've got purple. 234 00:15:41,960 --> 00:15:42,980 I got pandan. 235 00:15:43,340 --> 00:15:44,340 I got yellow. 236 00:15:45,300 --> 00:15:49,580 I got orange and red. 237 00:15:52,960 --> 00:15:53,960 What's wrong? 238 00:15:56,460 --> 00:15:57,460 I'm missing a layer. 239 00:15:59,140 --> 00:16:00,160 I'm not sure what I've done. 240 00:16:01,080 --> 00:16:03,180 I'm meant to have nine bowls full. 241 00:16:03,680 --> 00:16:04,680 I've only got eight. 242 00:16:06,200 --> 00:16:09,140 I'm starting to freak out. I don't know what's happened. I don't know which 243 00:16:09,140 --> 00:16:10,140 colour I'm missing. 244 00:16:11,340 --> 00:16:14,280 You should have nine. You should have nine balls. I don't know why I've got 245 00:16:14,280 --> 00:16:19,300 eight. I think I... Are you missing the pink? You've got a white and you're 246 00:16:19,300 --> 00:16:20,300 missing a pink. 247 00:16:35,080 --> 00:16:38,340 You've had 45 minutes. You have two and a half hours to go. 248 00:16:38,680 --> 00:16:39,680 Come on, guys. 249 00:16:51,720 --> 00:16:52,960 Honestly, not sure what I've done. 250 00:16:54,160 --> 00:16:55,180 I'm not sure what I've done. 251 00:16:59,620 --> 00:17:01,440 Is your cake in, Castor? Yeah. 252 00:17:08,640 --> 00:17:11,880 I have to make a decision, and I think I'm just going to have to put up eight 253 00:17:11,880 --> 00:17:13,220 layers instead of nine. 254 00:17:13,660 --> 00:17:14,660 Purple, blue. 255 00:17:16,260 --> 00:17:18,500 There's two white layers in this cake. 256 00:17:18,760 --> 00:17:22,160 I'm just gonna have to ditch one of them so I can get all the other colors in. 257 00:17:22,800 --> 00:17:27,380 I've got no option and I've just got to make it up with my other elements. 258 00:17:29,160 --> 00:17:33,880 I need to stain that first layer for my play Lapis, but I don't have time to 259 00:17:33,880 --> 00:17:35,220 read this recipe perfectly. 260 00:17:35,520 --> 00:17:38,300 I've fallen short by not trusting my instincts. 261 00:17:38,600 --> 00:17:42,220 I'm going to trust them and push as hard as I can to not go home. 262 00:17:43,500 --> 00:17:44,700 All right, let's go. 263 00:17:44,900 --> 00:17:46,420 Bully off, you big deer. 264 00:17:48,540 --> 00:17:51,860 Poe, you've been watching these guys like a hawk. What's happening out there? 265 00:17:52,040 --> 00:17:53,040 Very, very interesting. 266 00:17:53,280 --> 00:17:55,180 So I'm going to talk about Petko first. 267 00:17:55,520 --> 00:17:58,580 He's definitely behind and he's got issues already. 268 00:17:58,860 --> 00:18:02,380 So with a queer lappist, there's meant to be nine bowls and he's missed one 269 00:18:02,380 --> 00:18:07,000 layer. If you want to survive this, you cannot put a foot wrong anywhere else. 270 00:18:07,760 --> 00:18:09,320 Casper. Casper's an interesting one. 271 00:18:09,790 --> 00:18:12,530 You can tell he's going very slowly because he's just trying to read the 272 00:18:12,530 --> 00:18:13,530 recipe too thoroughly. 273 00:18:13,830 --> 00:18:15,090 But he's tracking pretty well. 274 00:18:15,450 --> 00:18:16,450 How's Aaron doing? 275 00:18:16,730 --> 00:18:18,030 Aaron's going very well. 276 00:18:18,250 --> 00:18:19,850 And Annabelle is smooth sailing. 277 00:18:20,050 --> 00:18:21,410 They're both onto the curry puff prep. 278 00:18:21,790 --> 00:18:25,610 But I think the most challenging thing will be the curry puff because that 279 00:18:25,610 --> 00:18:27,610 pastry is quite tricky to do. 280 00:18:29,070 --> 00:18:30,150 Water through here. 281 00:18:31,490 --> 00:18:35,090 I feel good at this point. I think I've gotten into the flow a little bit and 282 00:18:35,090 --> 00:18:36,090 I'm having fun. 283 00:18:36,450 --> 00:18:38,830 Cooking that for four and a half minutes and then we're just doing that for each 284 00:18:38,830 --> 00:18:40,570 colour. Looks good, Annabelle. 285 00:18:42,730 --> 00:18:43,730 Green. 286 00:18:43,930 --> 00:18:48,930 Between my quail lapis layers steaming, I'm trying to work on my curry puff 287 00:18:48,930 --> 00:18:49,930 dough as well. 288 00:18:50,350 --> 00:18:54,730 I'm just about to start my lamination for my spiral dough. Just got these, 289 00:18:54,750 --> 00:18:57,650 like, fat dough and a water dough, and then you get them together and you 290 00:18:57,650 --> 00:18:58,650 spiral them. 291 00:18:59,810 --> 00:19:01,590 Hopefully I can do that. Two. 292 00:19:02,200 --> 00:19:05,780 The curry puff dough is made up of an oil dough and a water dough. 293 00:19:06,040 --> 00:19:09,140 And I remember when I was eating post curry puff, like you could see it was 294 00:19:09,140 --> 00:19:12,420 like the eye of the, where the flakiness started in the middle. Like you could 295 00:19:12,420 --> 00:19:14,660 see the differential layers coming out. 296 00:19:15,160 --> 00:19:18,900 I've never made this dough before. Never even heard of this dough before, but I 297 00:19:18,900 --> 00:19:22,060 guess I'm kind of looking at it similarly to like lamination of puff 298 00:19:22,060 --> 00:19:26,980 pastry to make sure that you do get like real distinct layering of the two 299 00:19:26,980 --> 00:19:33,890 doughs. We need to basically roll it out into a 30 by 40 centimetre and then roll 300 00:19:33,890 --> 00:19:38,050 it up into a giant cigar and make four even indents with the rolling pin. 301 00:19:40,570 --> 00:19:45,170 And then I think you just roll it up and then I'm, like, turning it into, like, a 302 00:19:45,170 --> 00:19:49,490 snail. I didn't say the word snail in the recipe, but that's what it looks 303 00:19:49,490 --> 00:19:50,449 like to me. 304 00:19:50,450 --> 00:19:53,150 I'm getting on to my curry puff filling now. 305 00:19:53,810 --> 00:19:55,870 Hi, Annabelle. Hello, Poe. How are you going? Are you having fun? 306 00:19:56,330 --> 00:19:57,330 I'm having fun. 307 00:19:57,490 --> 00:19:59,970 I got a little, like, especially all the colours. I'm like, yay! 308 00:20:00,290 --> 00:20:03,150 Do you think your practice pants remind you a little bit of work? 309 00:20:03,450 --> 00:20:06,970 Oh, 100%. I just said before, I feel like with the pipettes and everything, I 310 00:20:06,970 --> 00:20:09,310 felt like I was, like, making up drugs in, like, an arrest. Oh, right. 311 00:20:10,450 --> 00:20:13,170 You're, like, a little bit shaky, but, like, there's no room for error. Yeah, 312 00:20:13,170 --> 00:20:14,029 yeah, yeah. You've got to get it right. 313 00:20:14,030 --> 00:20:15,030 Yeah, yeah, yeah. 314 00:20:15,310 --> 00:20:18,450 So there is some kind of, like, affiliation with your career, which gets 315 00:20:18,450 --> 00:20:20,050 you through this. 100%. I like that. I like that. 316 00:20:20,250 --> 00:20:21,250 All right. Good luck. 317 00:20:22,700 --> 00:20:26,320 I've given up a lot to be here. You know, like, I've got this awesome career 318 00:20:26,320 --> 00:20:32,160 that has given me so much, which I have just, like, put on hold to chase my 319 00:20:32,160 --> 00:20:36,740 dream. And, like, being here, it's, like, lit a fire within me that I'm 320 00:20:36,740 --> 00:20:38,880 like, OK, I definitely want a career in food. 321 00:20:39,620 --> 00:20:43,620 And I do really want to be there at the end. And that's not something that I 322 00:20:43,620 --> 00:20:45,980 kind of had envisioned for a long time. 323 00:20:46,920 --> 00:20:50,080 But I feel like now I can do this. 324 00:20:50,900 --> 00:20:53,480 Let's go. Let's take this all away. 325 00:20:59,620 --> 00:21:01,420 Only a little bit more. 326 00:21:02,900 --> 00:21:04,100 Not quite set. 327 00:21:09,960 --> 00:21:11,260 That's it, Aaron. Come on. 328 00:21:12,520 --> 00:21:13,520 Very good. 329 00:21:13,680 --> 00:21:14,680 Thanks, Bella. 330 00:21:15,420 --> 00:21:19,200 Stay sharp. You only have one hour and 55 minutes to go. 331 00:21:19,560 --> 00:21:20,560 Come on, guys. 332 00:21:25,220 --> 00:21:27,160 All right, let's go, mate. 333 00:21:30,260 --> 00:21:33,700 I finally got one of the snacks done, the kway lapis. 334 00:21:34,160 --> 00:21:36,700 It's looking really good. Everything feels right. 335 00:21:38,120 --> 00:21:43,520 I've done my lamination of the spiral dough for my curry puff. 336 00:21:43,940 --> 00:21:47,220 I'm just working on the filling for my curry puff at the moment. Just trying to 337 00:21:47,220 --> 00:21:49,280 dice everything up, like, really evenly. 338 00:21:50,000 --> 00:21:53,380 Post-filling was unbelievably fragrant and uniform. 339 00:21:53,740 --> 00:21:57,720 I'm trying to emulate that so that I don't burst through the wrap-up. 340 00:21:58,080 --> 00:21:59,860 Guys, you really need to motor on. 341 00:22:00,200 --> 00:22:05,020 You really need to be on to prepping your curry puff filling by now. 342 00:22:05,300 --> 00:22:08,360 Come on, Annabelle. Come on, guys. Just keep pushing. 343 00:22:09,360 --> 00:22:10,360 Come on. 344 00:22:10,700 --> 00:22:11,780 Quicker. Faster. 345 00:22:12,840 --> 00:22:18,760 I can't hear anything else around me. Everything just feels like a murmur or a 346 00:22:18,760 --> 00:22:19,760 mumble. 347 00:22:20,300 --> 00:22:22,540 It feels comfortable. 348 00:22:22,920 --> 00:22:27,000 It feels comforting as well. It feels like home, like you're learning at home. 349 00:22:27,200 --> 00:22:29,680 And it's, yeah, like such a cool experience. 350 00:22:31,060 --> 00:22:36,200 Pre-MasterChef, a lot of the food I was cooking wasn't actually heavily 351 00:22:36,200 --> 00:22:38,500 influenced by Malaysian heritage. 352 00:22:38,920 --> 00:22:42,980 But in the last three weeks, I started to cook more Malaysian food. 353 00:22:43,460 --> 00:22:47,880 Now I see how much importance there is behind. 354 00:22:48,540 --> 00:22:52,100 connecting to your own story, connecting to your roots. 355 00:22:53,840 --> 00:22:56,160 So I don't want to go home on a challenge like this. 356 00:22:57,720 --> 00:23:02,020 I've got to push hard because this is a cool down. I've got to fill it, try it. 357 00:23:04,060 --> 00:23:05,060 Still a lot to do. 358 00:23:12,960 --> 00:23:14,260 Thank you for everything. 359 00:23:16,000 --> 00:23:17,000 What's wrong with it? 360 00:23:18,320 --> 00:23:22,260 I've still got a few layers to go here for my kway lapis. 361 00:23:22,740 --> 00:23:27,160 Now I've got my curry puff oil dough resting. Now I'm getting on to my water 362 00:23:27,160 --> 00:23:29,380 dough. So I'm just measuring all the ingredients for that. 363 00:23:30,500 --> 00:23:34,840 I'm making my water dough and this is the same as making like a shortcrust 364 00:23:34,840 --> 00:23:39,640 pastry. I have made similar doughs and I feel like those techniques I can apply 365 00:23:39,640 --> 00:23:44,040 here. So I'm trusting my instincts and it's coming together really really 366 00:23:44,040 --> 00:23:45,040 quickly. 367 00:23:45,350 --> 00:23:48,370 I'm hoping that I'm starting to patch up because I did fall behind at the start. 368 00:23:49,310 --> 00:23:50,310 Done. 369 00:23:55,430 --> 00:24:01,710 I wouldn't say I'm behind behind yet, but I'm feeling like time is catching 370 00:24:01,710 --> 00:24:02,710 up. 371 00:24:05,790 --> 00:24:08,830 I've got my prolapus steaming away. 372 00:24:10,729 --> 00:24:15,270 Now I'm getting started on my oil dough and my water dough now for my curry 373 00:24:15,270 --> 00:24:16,270 puff. 374 00:24:17,390 --> 00:24:22,350 Pressure tests remind me of when I used to work in a bar and it would be service 375 00:24:22,350 --> 00:24:23,530 but I would still have prep to do. 376 00:24:23,830 --> 00:24:25,930 So I'd be like multitasking everywhere. 377 00:24:30,250 --> 00:24:31,250 What's that, Casper? 378 00:24:37,390 --> 00:24:41,710 The jarring between my koi lapis and these two does is proving to be a little 379 00:24:41,710 --> 00:24:42,710 bit complicated. 380 00:24:45,750 --> 00:24:46,750 You all right, Cass? 381 00:24:47,970 --> 00:24:50,090 Maybe a bit too wet. 382 00:24:51,190 --> 00:24:54,430 As I'm looking at this dough, it's almost looking more pizza dough than, 383 00:24:54,470 --> 00:24:57,850 like, shortcrust dough. So I know that something has gone wrong. 384 00:24:58,150 --> 00:24:59,850 It's, like, sticky and stretchy. 385 00:25:01,250 --> 00:25:02,250 Are you all right? 386 00:25:07,620 --> 00:25:12,680 I've put too much water in my dough, so I'm feeling a bit nervous. 387 00:25:25,060 --> 00:25:28,600 I think maybe like a touch too much water in my dough. 388 00:25:28,880 --> 00:25:33,360 I realised I didn't actually measure it out. I put it in the jug, and I probably 389 00:25:33,360 --> 00:25:36,020 had way more than 100ml, so I just poured it in. It feels like way too wet. 390 00:25:36,720 --> 00:25:37,720 I'm going to make that again quickly. 391 00:25:38,000 --> 00:25:41,820 If you don't have your layers perfect, you're not going to get the spiral and 392 00:25:41,820 --> 00:25:42,820 you're not going to get the puff. 393 00:25:43,500 --> 00:25:47,100 I think I just need to, like, find another gear because I don't want to go 394 00:25:47,100 --> 00:25:48,100 home today. 395 00:25:48,520 --> 00:25:50,760 This is looking much better. 396 00:25:51,380 --> 00:25:55,360 OK, guys, this is where you have to dig deep. You only have one hour to go. 397 00:25:59,000 --> 00:26:00,000 Come on, 398 00:26:04,580 --> 00:26:05,580 guys, you've got to keep going. 399 00:26:05,760 --> 00:26:06,760 Not long left. 400 00:26:13,160 --> 00:26:15,960 My curry puff dough's done. My curry puff filling's done. 401 00:26:16,220 --> 00:26:18,460 And now I need to assemble the curry puff. 402 00:26:19,720 --> 00:26:20,720 Okay. 403 00:26:23,520 --> 00:26:24,519 Don't worry about it. 404 00:26:24,520 --> 00:26:25,600 You're good. Keep going. 405 00:26:25,940 --> 00:26:31,540 This curry puff has the most insane spiral pastry I have ever seen. And, 406 00:26:31,540 --> 00:26:33,300 like, beautiful little... 407 00:26:33,840 --> 00:26:36,620 crimping on the side that looks like it's been done by a machine. 408 00:26:38,020 --> 00:26:44,980 We have to cut 30 gram rounds of the dough, roll it out, but 409 00:26:44,980 --> 00:26:50,240 maintain that that beautiful little eye whirly thing is in the middle because 410 00:26:50,240 --> 00:26:54,460 that's the most important thing. And then we stuff our curry puff filling 411 00:26:54,460 --> 00:26:59,700 into it. And now it's time to do those beautiful, perfect folds that Poe had on 412 00:26:59,700 --> 00:27:00,940 her. We'll see how this goes. 413 00:27:10,570 --> 00:27:12,130 Thank you, Auntie Poe. Good job. 414 00:27:23,250 --> 00:27:28,110 Leading the curry puffs, I feel as though some sort of instinct kicked in 415 00:27:28,110 --> 00:27:31,430 and I'm just like, oh, yeah, cool, I know how to do this. 416 00:27:33,010 --> 00:27:37,570 I'm not too worried about perfect crimping. I'd rather that they're 417 00:27:37,570 --> 00:27:38,650 sealed. 418 00:27:40,940 --> 00:27:45,380 Um, so I've got my curry puff filling cooking and now I'm going to, at the 419 00:27:45,380 --> 00:27:50,680 same time, just get some of my laminations for my dough. I think this 420 00:27:50,680 --> 00:27:55,580 is an area that I can catch up a little bit in if I can get this done. Doing 421 00:27:55,580 --> 00:27:56,580 some multitasking. 422 00:27:58,280 --> 00:28:01,060 There's a spiral in the pastry, that's a good thing. I'm pretty happy with that. 423 00:28:02,160 --> 00:28:03,640 I'm up to the kway kochi stuffing. 424 00:28:04,720 --> 00:28:05,720 Another kway. 425 00:28:06,700 --> 00:28:08,120 Kway kochi is so... 426 00:28:08,920 --> 00:28:13,220 Fragrant and I remember Beautiful texture because you get that like 427 00:28:13,220 --> 00:28:17,480 sweetness the saltiness There's like the the texture of the coconut like a slight 428 00:28:17,480 --> 00:28:23,920 crunch, but it's tender So to make the filling I have to get some pandan leaves 429 00:28:23,920 --> 00:28:30,440 Palm sugar coconut cream the desiccated coconut as well Cook that out 430 00:28:30,440 --> 00:28:35,600 and then inside the dough for my kwekkochi potato and water So when it 431 00:28:35,600 --> 00:28:39,250 comes to the dough I've eaten it. It's a very familiar dough. It's one of those 432 00:28:39,250 --> 00:28:42,030 rice dumplings that's really chewy, you know, having a lot of Asian dessert. 433 00:28:42,350 --> 00:28:46,010 You have to steam cubed sweet potato. 434 00:28:47,310 --> 00:28:52,370 Then you have to blitz up pandan in water and pass it through a muslin cloth 435 00:28:52,370 --> 00:28:54,330 to make pandan water. 436 00:28:55,370 --> 00:29:00,450 Combine it all with glutinous rice flour and make it into a dough that kneads 437 00:29:00,450 --> 00:29:02,050 until it's smooth but doesn't crumble. 438 00:29:03,410 --> 00:29:05,930 I've eaten it in its cooked form. I know what it feels like. 439 00:29:06,380 --> 00:29:11,640 In its raw form, I have no idea what I'm looking for. I'm just relying on the 440 00:29:11,640 --> 00:29:15,660 fact that it feels right, not too wet, not too dry, going off the back of 441 00:29:15,660 --> 00:29:18,340 whatever instinct I have and hoping that it's right. 442 00:29:18,740 --> 00:29:22,140 It should all be coming together now. 30 minutes to go. 443 00:29:24,460 --> 00:29:25,500 Come on, guys. 444 00:29:26,420 --> 00:29:27,420 Big push. 445 00:29:34,640 --> 00:29:40,100 of a rhythm i did have a you know a bit of a step back at the start but i got my 446 00:29:40,100 --> 00:29:45,460 white lava steady now i need to get on to my clay coaches it is time to 447 00:29:45,460 --> 00:29:52,200 multitask nice petro keep going to make my quake watch it i'm skimming over that 448 00:29:52,200 --> 00:29:57,900 recipe i'm taking in as much as i need to and then hopefully i can use my 449 00:29:57,900 --> 00:30:02,700 instincts flavor wise and even texture wise with the dough but i've never made 450 00:30:02,700 --> 00:30:03,700 anything like it 451 00:30:04,270 --> 00:30:07,790 My kochi stuffing is looking pretty good, I think. 452 00:30:08,210 --> 00:30:11,330 Yeah, I've just got to make sure I get this right and I cook everything out 453 00:30:11,330 --> 00:30:12,330 properly. 454 00:30:16,710 --> 00:30:18,050 Have you made any yet? 455 00:30:18,530 --> 00:30:21,790 Some of you? I've got one hiding under there. Yeah, I think you need to power 456 00:30:21,790 --> 00:30:23,490 on because you're definitely falling behind. 457 00:30:24,850 --> 00:30:29,670 So right now I'm multitasking three things. My curry puffs, my koi kochi 458 00:30:29,670 --> 00:30:31,570 filling and my koi kochi dough. 459 00:30:32,170 --> 00:30:36,290 Yeah, definitely multicasting, but now my koi koshi ceiling is coming off. 460 00:30:36,350 --> 00:30:38,010 Like, it's looking pretty good. 461 00:30:38,290 --> 00:30:43,790 And then one curry puff left to do, and then I'll get started on frying my curry 462 00:30:43,790 --> 00:30:44,790 puffs. 463 00:30:46,530 --> 00:30:47,449 Guys, push! 464 00:30:47,450 --> 00:30:49,070 You don't want to be the one that goes home! 465 00:30:58,800 --> 00:31:01,800 My curry pasta in the oil, I'm happy. I know how to fry things, so I'm just 466 00:31:01,800 --> 00:31:02,699 going to leave them there. 467 00:31:02,700 --> 00:31:04,260 And the dough for my kwekkochi. 468 00:31:04,780 --> 00:31:09,440 It's the right texture. It's like this squishy, but like fun, sort of like it's 469 00:31:09,440 --> 00:31:12,380 green. And, you know, it feels right. It feels mochi-esque. 470 00:31:13,420 --> 00:31:15,480 I need to steam them so that they cook through. 471 00:31:15,820 --> 00:31:19,240 There's a lot to that. There's flattening the dough, getting the 472 00:31:19,240 --> 00:31:24,500 filling, putting it in, rolling it up, putting in the banana leaf, hoping that 473 00:31:24,500 --> 00:31:25,500 I can fold it perfectly. 474 00:31:26,820 --> 00:31:27,900 Let's do it, Aaron. Come on. 475 00:31:28,970 --> 00:31:33,270 It is a tricky technique, and it's like origami, just to get the point and have 476 00:31:33,270 --> 00:31:35,670 it all, like, tightly bound in that parcel. 477 00:31:36,270 --> 00:31:39,090 So I want them to look as perfect as pose. 478 00:31:42,650 --> 00:31:43,650 Duh, man. 479 00:31:43,870 --> 00:31:44,870 What's wrong with it? 480 00:31:44,950 --> 00:31:47,210 It's just, like, really, like... Soft? 481 00:31:47,430 --> 00:31:48,389 Yeah. 482 00:31:48,390 --> 00:31:49,870 I'm frying my curry puffs. 483 00:31:50,110 --> 00:31:53,930 I have just finished my kwekotchi filling. 484 00:31:54,750 --> 00:32:00,130 But my clay kochi dough that encases that beautiful coconut filling was very 485 00:32:00,130 --> 00:32:03,230 soft and, like, really easy to kind of pull apart. 486 00:32:03,490 --> 00:32:05,750 I'm like, to me, that's not what dough should be like. 487 00:32:06,250 --> 00:32:07,730 This dough's just not working. 488 00:32:08,510 --> 00:32:10,750 It's, like, not changing. I've been doing this for ages. 489 00:32:11,150 --> 00:32:12,150 Take a deep breath. 490 00:32:12,630 --> 00:32:13,970 Keep going. Keep pushing. 491 00:32:15,150 --> 00:32:18,490 I'm, like, adding flour to it to, like, try and get the right consistency, and 492 00:32:18,490 --> 00:32:22,090 I'm just like, I don't even know what this is meant to be like. 493 00:32:22,330 --> 00:32:23,330 Come on, Annabelle. 494 00:32:23,370 --> 00:32:24,370 Spit it up. 495 00:32:24,680 --> 00:32:28,080 I know I'm spending too much time on it, and I know I don't have a lot of time, 496 00:32:28,180 --> 00:32:33,100 but I don't want to do the wrong thing, especially at this point in the cook. 497 00:32:33,200 --> 00:32:36,220 Like, I feel like I've been going so well, and I really don't want to go 498 00:32:36,220 --> 00:32:38,600 home. So I'm hoping it comes together soon. 499 00:32:38,920 --> 00:32:40,500 All right, Annabelle, just work with what you've got, yeah? 500 00:32:54,380 --> 00:32:58,500 I'm freaking out because Casper and Annabelle still have so much, like, 501 00:32:58,520 --> 00:33:02,480 experimenting to do when they're folding those banana leaves. 502 00:33:03,260 --> 00:33:05,360 And they need at least ten minutes to cook. 503 00:33:06,140 --> 00:33:08,720 Okay, yeah, so that leaves them, what, all of three or four minutes. 504 00:33:09,140 --> 00:33:10,140 Could you do it? 505 00:33:10,160 --> 00:33:12,060 I could do it. Okay, so it can be done. 506 00:33:12,280 --> 00:33:13,700 It can be done. It can be done. 507 00:33:13,960 --> 00:33:15,100 But I'm not reading instructions. 508 00:33:15,440 --> 00:33:17,440 They'll be, like, backing and forthing. 509 00:33:19,060 --> 00:33:21,140 Guys, you really need to get a move on. 510 00:33:21,740 --> 00:33:24,100 I'm really worried that you guys aren't going to finish up. 511 00:33:24,400 --> 00:33:28,380 You have ten minutes left, and that's the amount of time that you should be 512 00:33:28,380 --> 00:33:29,640 cooking your kwekuchi for. 513 00:33:31,380 --> 00:33:32,800 Come on, Annabelle. Faster. 514 00:33:33,440 --> 00:33:35,000 It's definitely really hard to watch. 515 00:33:35,340 --> 00:33:38,660 There's really not much time left, and Casper and Annabelle still don't have 516 00:33:38,660 --> 00:33:40,240 their kwekuchis in the steamer. 517 00:33:40,620 --> 00:33:44,840 These need time to cook, and they don't have their kwekuchi wrapped. 518 00:33:45,140 --> 00:33:46,140 Come on, guys, let's go. 519 00:33:46,340 --> 00:33:47,319 Spit it up. 520 00:33:47,320 --> 00:33:50,540 If they don't get these in the steamer, they won't have them on the plate at 521 00:33:50,540 --> 00:33:51,540 all. Oh, my God. 522 00:33:55,000 --> 00:33:56,880 Oh, my God. I'm so stressed. 523 00:34:00,100 --> 00:34:07,080 Oh, my 524 00:34:07,080 --> 00:34:08,080 God. 525 00:34:08,800 --> 00:34:10,980 Time's almost up. I'm feeling really stressed. 526 00:34:11,219 --> 00:34:13,400 My place in the competition is on the line right now. 527 00:34:14,500 --> 00:34:18,020 If these kwekotchi don't have enough time to cook, they might actually be 528 00:34:18,020 --> 00:34:19,020 undercooked. 529 00:34:19,760 --> 00:34:20,760 I'm going to be going. 530 00:34:23,300 --> 00:34:24,300 Go on, guys. Push, push. 531 00:34:29,000 --> 00:34:32,300 I know that these quay coches have gone in late, but I just need to leave them 532 00:34:32,300 --> 00:34:35,860 in the steamer as long as I can. And now I really need to get my quay lapis cut 533 00:34:35,860 --> 00:34:36,860 and arranged on the plate. 534 00:34:38,320 --> 00:34:41,400 Oh, my dough. I'm just, like, not familiar with, like, what it's meant to 535 00:34:41,400 --> 00:34:45,420 be like. So I just spent a bit of time trying to get it right, but I don't have 536 00:34:45,420 --> 00:34:46,540 time, so I just need to crack on. 537 00:34:47,120 --> 00:34:48,120 Come on, guys. Let's go. 538 00:34:54,280 --> 00:34:55,280 Keep pushing. 539 00:34:56,080 --> 00:34:57,080 Last fight. 540 00:35:00,140 --> 00:35:03,920 The recipe says we need four. I've got two in the steamer, and I'm quickly just 541 00:35:03,920 --> 00:35:05,160 putting a third together. 542 00:35:05,700 --> 00:35:11,800 But I'm, like, really behind. Like, I will motor until the absolute end before 543 00:35:11,800 --> 00:35:13,320 I accept any kind of defeat. 544 00:35:16,200 --> 00:35:17,560 Come on, guys. You've got to keep going. 545 00:35:17,780 --> 00:35:19,180 Not long left. Just get it out. 546 00:35:19,640 --> 00:35:20,740 Make sure it gets on the plate. 547 00:35:22,160 --> 00:35:24,680 Taking my curry puffs out, I think they look beautiful. They're golden. 548 00:35:24,900 --> 00:35:29,440 So now I need to tip the koi lapis out of the tray and start cutting it into 549 00:35:29,440 --> 00:35:31,220 this beautiful diamond shape. 550 00:35:32,480 --> 00:35:38,380 Post koi lapis looked impeccable. It's like she literally had a stencil and 551 00:35:38,380 --> 00:35:39,380 that was the piece. 552 00:35:41,760 --> 00:35:43,980 I need seven diamonds on the plate. 553 00:35:46,340 --> 00:35:49,680 Cut it at a 45 degree angle and try to get three and a half centimeter 554 00:35:49,680 --> 00:35:51,600 diagonally to make it look... 555 00:35:53,530 --> 00:35:57,590 I get my kueh lapis on the plate, and the shape is coming together really 556 00:35:57,590 --> 00:35:59,890 nicely, and I can see all the layers. 557 00:36:01,430 --> 00:36:05,950 I have no idea how the kueh kochi are cooked, but I feel very grateful that I 558 00:36:05,950 --> 00:36:07,190 got to learn these techniques. 559 00:36:07,530 --> 00:36:09,130 Hopefully I've done it justice. 560 00:36:09,710 --> 00:36:13,030 Only three minutes to go. Come on, guys. 561 00:36:13,250 --> 00:36:14,250 Let's go. 562 00:36:14,550 --> 00:36:17,050 This is the home stretch. There's no time left. 563 00:36:17,690 --> 00:36:23,110 I quickly take the curry puffs out and they are looking perfect. They look 564 00:36:23,110 --> 00:36:27,050 beautiful, flaky, golden brown. I couldn't be happier with them. 565 00:36:27,410 --> 00:36:28,470 I've always been bad at these. 566 00:36:28,870 --> 00:36:31,110 I need to cut up this quay lapis. 567 00:36:32,310 --> 00:36:34,710 And I'm getting diamonds, but they're very rough. 568 00:36:35,210 --> 00:36:38,510 I know my quay lapis has major flaws. 569 00:36:39,030 --> 00:36:45,170 And even though my quay cochi don't look good at all, I'm banking on the fact 570 00:36:45,170 --> 00:36:47,550 that... What's inside is perfect. 571 00:36:48,990 --> 00:36:53,990 I'm hoping that using my instincts and my gut have kept me safe. 572 00:36:55,490 --> 00:36:56,890 The clock is counting down. 573 00:36:57,690 --> 00:37:00,470 I'm arranging the diamonds on the platter and I think it's looking pretty 574 00:37:00,470 --> 00:37:04,070 good, but I don't have time to worry about it because I really need to get my 575 00:37:04,070 --> 00:37:05,070 curry pasta. 576 00:37:05,770 --> 00:37:08,770 But I realise my layers are separated on my curry pasta. 577 00:37:09,770 --> 00:37:12,810 I just hope it's held together enough so that the filling isn't ruined. 578 00:37:13,110 --> 00:37:14,650 Come on, guys, you've really got to get it on the plate. 579 00:37:15,440 --> 00:37:20,340 I want to give these kwekotchi as long to cook as possible, so I'm waiting for 580 00:37:20,340 --> 00:37:22,140 the countdown before I even take them out. 581 00:37:23,140 --> 00:37:24,280 One minute to go! 582 00:37:26,840 --> 00:37:27,840 Oh, my God. 583 00:37:28,320 --> 00:37:33,280 Oh, my God. So I've got my curry puffs on the plate and my kwe lapis. I'm 584 00:37:33,280 --> 00:37:36,760 trying to arrange, I'm trying to get these diamonds cut as neatly as 585 00:37:36,760 --> 00:37:37,760 possible. 586 00:37:38,060 --> 00:37:39,060 God. 587 00:37:39,840 --> 00:37:41,500 It definitely doesn't look like poe's. 588 00:37:41,740 --> 00:37:43,520 Sort of looks like defined layers. 589 00:37:43,860 --> 00:37:44,980 Come on, Annabelle, don't forget. 590 00:37:45,320 --> 00:37:46,360 And you're draining things. 591 00:37:46,880 --> 00:37:50,160 Okay, okay, okay. I need to pull my kwekotchi out, and I'm just going to 592 00:37:50,160 --> 00:37:51,200 have no idea how it's cooked. 593 00:37:52,080 --> 00:37:58,040 Time's up in ten, nine, eight, seven, six, 594 00:37:58,300 --> 00:38:03,800 five, four, three, two, one. 595 00:38:04,640 --> 00:38:05,640 That's it, everyone. 596 00:38:09,400 --> 00:38:11,320 Oh, no, it looks so fugly. 597 00:38:14,570 --> 00:38:17,250 Not good. I feel like I was going really well just until the end. 598 00:38:19,830 --> 00:38:20,830 Anyway. 599 00:38:21,350 --> 00:38:22,089 That's annoying. 600 00:38:22,090 --> 00:38:24,510 I really wanted that to be a really good pressure test, but I feel like I 601 00:38:24,510 --> 00:38:25,750 couldn't get everything done in the time. 602 00:38:26,690 --> 00:38:29,590 It's really disappointing, especially when you're, like, so close to the end. 603 00:38:30,450 --> 00:38:34,490 They wanted to try and make it till finals week, but I have a feeling my 604 00:38:34,490 --> 00:38:35,490 time might be over. 605 00:38:39,550 --> 00:38:40,550 I feel like that's right. 606 00:38:40,990 --> 00:38:43,810 I made a lot of hard decisions in this pressure test. 607 00:38:44,490 --> 00:38:49,930 Making that mistake at the start was a huge setback, but I decided that it 608 00:38:49,930 --> 00:38:51,730 wasn't going to rule me out. 609 00:38:55,130 --> 00:38:57,290 Hi, Petra. How are you? 610 00:38:58,450 --> 00:39:05,370 I'm hoping that using my instincts and my gut have kept me safe. 611 00:39:05,790 --> 00:39:10,790 It's a tough ask to do your first ever pressure test when you're vying for that 612 00:39:10,790 --> 00:39:13,230 final four. So you've done well no matter what. 613 00:39:13,470 --> 00:39:15,070 Thanks. Thank you. 614 00:39:15,630 --> 00:39:16,830 We're going to taste your dish now. 615 00:39:17,030 --> 00:39:19,690 Thanks, guys. Thank you, Petra. Good luck. Thanks, Petra. 616 00:39:23,830 --> 00:39:27,470 On looks alone, I think this is quite rough. 617 00:39:28,390 --> 00:39:32,090 The Queco tea are all in different shapes. 618 00:39:34,850 --> 00:39:39,030 There's a layer missing out of the queer lapis, and also it's been cut quite 619 00:39:39,030 --> 00:39:40,030 haphazardly. 620 00:39:41,710 --> 00:39:44,090 I think the curry puff was promising, though. 621 00:39:45,510 --> 00:39:46,770 I'm looking forward to tasting those. 622 00:39:47,610 --> 00:39:48,870 Let's unwrap these bad boys. 623 00:40:10,800 --> 00:40:14,620 My favorite thing on Petro's plate is the curry puff. It is brilliant. 624 00:40:15,040 --> 00:40:16,640 The seasoning is perfect. 625 00:40:16,840 --> 00:40:22,340 The pastry is really crispy, and I love the little puff layers he's got there. 626 00:40:22,980 --> 00:40:29,740 Now, kwe ko chi, shape was not great, but really tasty filling and 627 00:40:29,740 --> 00:40:30,760 really good dough. 628 00:40:31,460 --> 00:40:33,360 Kwe lapis was a mega problem. 629 00:40:33,680 --> 00:40:36,180 They weren't cut very well, and... 630 00:40:36,730 --> 00:40:40,730 I've got not just one, but I think a couple of quite raw layers. 631 00:40:42,450 --> 00:40:44,970 So, two out of three. 632 00:40:47,450 --> 00:40:52,890 Visually, we can see clearly there is a little bit of differences to your 633 00:40:52,890 --> 00:40:54,050 beautiful mirror display. 634 00:40:55,390 --> 00:40:58,130 What attracts me the most is the kwekushi. 635 00:40:58,470 --> 00:41:01,130 I absolutely love that texture. 636 00:41:01,610 --> 00:41:02,790 You can enjoy the coconut. 637 00:41:03,050 --> 00:41:04,230 It was just enough. 638 00:41:04,470 --> 00:41:07,010 And that touch of salt, which I was expecting to have. 639 00:41:08,070 --> 00:41:12,090 Interesting to see whether two out of three of your dishes in his recreation 640 00:41:12,090 --> 00:41:14,150 is enough to keep him in the competition. 641 00:41:14,430 --> 00:41:15,430 We just don't know yet. 642 00:41:18,410 --> 00:41:19,410 Good luck, mate. 643 00:41:36,330 --> 00:41:42,450 Quite anxious about bringing the dish in today to be judged because it being a 644 00:41:42,450 --> 00:41:47,750 Malaysian challenge, you know, being from a heritage, you know, honestly, I'd 645 00:41:47,750 --> 00:41:50,190 be embarrassed for myself if I went home on a Malaysian challenge. 646 00:41:51,290 --> 00:41:57,370 I want to make Po proud, my mum and my grandma. I want to make them proud to 647 00:41:57,370 --> 00:42:00,310 show that I could do this. I really did it well. 648 00:42:09,930 --> 00:42:10,930 Aaron, how was that? 649 00:42:11,230 --> 00:42:15,590 It was really stressful, but I'm really grateful that I got to learn this today. 650 00:42:15,830 --> 00:42:16,990 Oh, Aaron, that's so nice. 651 00:42:17,590 --> 00:42:21,870 Honestly, for me, I'm like, this is priceless heritage. 652 00:42:22,210 --> 00:42:27,070 By the way, I've won a lot in this competition, and I really don't want to 653 00:42:27,070 --> 00:42:30,870 go home, but if that's the case today, I'm really happy that I got to learn 654 00:42:30,870 --> 00:42:31,828 this. 655 00:42:31,830 --> 00:42:33,410 Thank you, Aaron. We're going to taste a dish. 656 00:42:33,670 --> 00:42:35,830 Thank you. Thank you, Aaron. 657 00:42:39,660 --> 00:42:40,780 Well, what do you reckon, guys? 658 00:42:41,000 --> 00:42:42,000 Pretty good. 659 00:42:42,080 --> 00:42:48,340 Pretty good. Look at this. Look how tight those are. Yeah. They're perfectly 660 00:42:48,340 --> 00:42:49,340 triangular. 661 00:42:52,560 --> 00:42:53,560 Look at this. 662 00:42:55,260 --> 00:42:56,280 Ooh, satisfying. 663 00:43:03,420 --> 00:43:04,540 Perfect layers. 664 00:43:04,860 --> 00:43:05,860 Yep. 665 00:43:13,610 --> 00:43:16,650 I think Aaron's done a fantastic job. 666 00:43:17,790 --> 00:43:18,790 Here's Que Lapis. 667 00:43:19,030 --> 00:43:24,950 It's cooked all the way through. The layers are all so even and definitely 668 00:43:24,950 --> 00:43:25,950 passed the peel test. 669 00:43:27,070 --> 00:43:30,270 They taste lovely, full of that coconutty flavour. 670 00:43:32,050 --> 00:43:36,410 Que Cochi is cooked all the way through and his shapes are pretty spot on. The 671 00:43:36,410 --> 00:43:38,050 flavour of the coconut is lovely. 672 00:43:39,070 --> 00:43:40,070 Curry puff. 673 00:43:40,410 --> 00:43:42,790 He's cooked it really well. The crimping's beautiful. 674 00:43:43,510 --> 00:43:49,510 I really enjoyed peeling the perfect triangular package of that banana leaf 675 00:43:49,510 --> 00:43:56,110 wrapped around this lovely dough of the kwekkochi and the filling of the spiral 676 00:43:56,110 --> 00:43:56,968 curry puff. 677 00:43:56,970 --> 00:43:59,030 It's really fragrant and rich. 678 00:44:00,050 --> 00:44:05,110 I'm so happy for Aaron that these dishes that he has a memory of but no 679 00:44:05,110 --> 00:44:08,210 experience making have been so successful. 680 00:44:10,030 --> 00:44:12,350 I think that boy is going to go very far. 681 00:44:13,050 --> 00:44:14,050 Good luck, Annabelle. 682 00:44:15,530 --> 00:44:18,430 I'm feeling lots of different emotions. 683 00:44:18,750 --> 00:44:21,710 My heart's beating in my throat, which I've never had before. 684 00:44:22,810 --> 00:44:26,110 I know that that quake hot sheet is going to be inconsistently and 685 00:44:26,110 --> 00:44:28,570 undercooled. Like, it was in the steamer for five minutes. 686 00:44:30,890 --> 00:44:32,670 Hi, Annabelle. Hi. 687 00:44:33,250 --> 00:44:34,250 How are you? 688 00:44:34,830 --> 00:44:39,030 I just hope that this bad cook is not my ticket out of here, but I'm definitely 689 00:44:39,030 --> 00:44:42,010 having to come to terms with that might be a possibility. 690 00:44:44,290 --> 00:44:45,510 Annabelle, how was that? 691 00:44:46,110 --> 00:44:51,990 That was really great and really fun until the last ten minutes. Until it 692 00:44:51,990 --> 00:44:53,270 wasn't. Until it wasn't. 693 00:44:53,650 --> 00:44:56,470 Which bits of your dish are you particularly worried about? 694 00:44:57,020 --> 00:45:01,320 The kwekotchi, for sure. I basically threw them on the plate and they look a 695 00:45:01,320 --> 00:45:03,200 bit battered and bruised. There's only three. 696 00:45:03,440 --> 00:45:05,840 And I am really worried. 697 00:45:06,300 --> 00:45:10,120 I think this potentially could send me home. 698 00:45:10,760 --> 00:45:15,920 And I sort of am trying really hard to, like, grapple the emotion of, like, 699 00:45:15,920 --> 00:45:18,180 being really proud of how far I've come. 700 00:45:18,580 --> 00:45:23,140 But obviously really don't want to go home at this point. Like, I would love 701 00:45:23,140 --> 00:45:24,058 to stay. 702 00:45:24,060 --> 00:45:27,380 Because I definitely want to explore a career in cooking. 703 00:45:28,700 --> 00:45:30,860 There's definitely a fire that's lit within me. 704 00:45:31,880 --> 00:45:34,720 Look, Annabelle, we're going to test your food. Thank you so much. 705 00:45:35,200 --> 00:45:38,220 Thank you, Annabelle. Thank you. All the best. 706 00:45:38,440 --> 00:45:39,440 Thank you. 707 00:45:42,060 --> 00:45:45,000 I think Annabelle's done a very reasonable job. 708 00:45:45,240 --> 00:45:46,900 I think the curry puffs look beautiful. 709 00:45:49,580 --> 00:45:50,840 Let's have a look at the quick achieve. 710 00:45:51,980 --> 00:45:53,580 I have a feeling hers is going to be the most raw. 711 00:45:55,820 --> 00:45:58,080 She had the lead time in Demo. 712 00:46:07,160 --> 00:46:09,620 No, that's... That's fine. 713 00:46:09,820 --> 00:46:11,160 That's completely under, isn't it? 714 00:46:11,980 --> 00:46:13,880 Like, it's a big chunk of under. Yeah. 715 00:46:20,910 --> 00:46:25,650 There are some obvious flaws with Annabelle's snacks. The most glaringly 716 00:46:25,650 --> 00:46:32,410 obvious one for me is the kuekochi. You can see that almost a third is 717 00:46:32,410 --> 00:46:33,410 undercooked dough. 718 00:46:33,590 --> 00:46:36,070 And it's a shame because her filling is lovely. 719 00:46:36,790 --> 00:46:42,070 It's really rich. It has all of those salty, coconutty, palm sugar flavours. 720 00:46:43,880 --> 00:46:48,800 And then the Cuellapis, you can see that orange layer melting into the red. It's 721 00:46:48,800 --> 00:46:54,320 still pasty. I can't actually pull the top layers away from each other. And 722 00:46:54,320 --> 00:46:57,680 it's a shame because she was going so well. 723 00:47:09,000 --> 00:47:12,220 Spirulva pastry is absolutely, for me, phenomenal. 724 00:47:12,620 --> 00:47:13,940 It's very well fried. 725 00:47:14,200 --> 00:47:18,260 The filling is just perfect. The potatoes are lovely and cooked. 726 00:47:18,740 --> 00:47:21,580 And I get the curry. I love this lovely curry lemon. 727 00:47:22,740 --> 00:47:27,060 She's crimped those. It is unbelievably good. It's the best example of the 728 00:47:27,060 --> 00:47:32,440 crimping. So great curry puff, but both the kuehs are definitely very flawed. 729 00:47:32,760 --> 00:47:36,240 The inconsistency worries me. I'm worried. I'm worried for Annabelle. 730 00:47:40,460 --> 00:47:43,000 Today's cook was definitely more challenging than I thought it would be. 731 00:47:43,200 --> 00:47:47,760 There's a lot of skill involved with juggling multiple tasks at the same 732 00:47:47,760 --> 00:47:51,720 time, especially when they're components that you've never tried before. 733 00:47:54,080 --> 00:47:55,420 Hi, Casper. Hello. 734 00:47:56,240 --> 00:48:01,120 There is doubts in my mind around cook on the koi kochi and how my layers are 735 00:48:01,120 --> 00:48:02,260 separated on my curry puff. 736 00:48:03,900 --> 00:48:06,720 Casper, how was that pressure test for you? Are you pleased with the result? 737 00:48:06,940 --> 00:48:09,120 I'm pretty pleased, I would say. 738 00:48:10,580 --> 00:48:13,740 Considering there's a few steps where I fell behind, I think I managed to catch 739 00:48:13,740 --> 00:48:18,140 up pretty well. I found that second gear when I needed to. If you do go home 740 00:48:18,140 --> 00:48:20,180 today, how would that feel? 741 00:48:21,880 --> 00:48:24,520 I think that would be the hardest one. 742 00:48:24,740 --> 00:48:28,180 In terms of elimination, when you could go, it's just missing that last week. 743 00:48:29,500 --> 00:48:31,400 It would be a tough pill to swallow. 744 00:48:33,700 --> 00:48:35,720 Thank you, Kasper. We're going to take now. Thanks, Kasper. 745 00:48:36,040 --> 00:48:37,420 Well done. Thank you. 746 00:48:37,680 --> 00:48:38,820 I do spot an issue. 747 00:48:39,320 --> 00:48:44,560 The curry puff pastry, if it's not been laminated strongly enough, that could 748 00:48:44,560 --> 00:48:47,260 very well taste very oily. It's probably filled with oil. 749 00:48:49,940 --> 00:48:51,860 Yep, they've all got a little crack in them. 750 00:48:52,360 --> 00:48:53,600 So that's a problem. 751 00:48:54,200 --> 00:48:55,200 Not good. 752 00:49:20,680 --> 00:49:24,640 I think he's done a great job on the curry lapis. The layers are peeling off 753 00:49:24,640 --> 00:49:25,640 really well. 754 00:49:25,760 --> 00:49:28,740 On appearances, the curry puff looked great. 755 00:49:29,420 --> 00:49:35,440 But on closer inspection, a lot of that lamination has come apart and a lot of 756 00:49:35,440 --> 00:49:39,600 oils entered into all those crevices. So when you bite into it, I'm getting oil 757 00:49:39,600 --> 00:49:41,860 oozing out of the pastry, which is a little bit unpleasant. 758 00:49:43,740 --> 00:49:49,200 Look, I think he has potentially done one of the better jobs of the curry 759 00:49:49,200 --> 00:49:54,900 lapis. When it comes to the kuekochi, the filling is, it's the right 760 00:49:54,900 --> 00:49:58,740 consistency. And I just, I love those fibrous shredded coconut. 761 00:50:00,260 --> 00:50:05,040 He's done a decent job of the dough around the edges, but he definitely 762 00:50:05,040 --> 00:50:07,280 hasn't cooked it for long enough, which is a shame. 763 00:50:09,640 --> 00:50:15,400 I agree, the kuekochi dough was maybe a touch understeamed on the... What is the 764 00:50:15,400 --> 00:50:18,020 bottom of yours? Just a little bit understeamed, just a touch. 765 00:50:18,260 --> 00:50:19,260 Yours isn't as bad. 766 00:50:20,110 --> 00:50:21,570 In all, it's tasty. 767 00:50:22,030 --> 00:50:23,810 I love the coconut filling. 768 00:50:24,450 --> 00:50:25,930 It's not too sweet. 769 00:50:26,750 --> 00:50:29,050 This lovely equinox lapis. 770 00:50:30,290 --> 00:50:32,570 I think it's done a very lovely job. 771 00:50:33,030 --> 00:50:35,650 In all, I am very satisfied. 772 00:50:39,850 --> 00:50:42,390 My goodness, you did me so proud. 773 00:50:42,930 --> 00:50:48,450 I've been wanting to create a Malaysian-style pressure test for the 774 00:50:48,450 --> 00:50:49,450 longest time. 775 00:50:50,010 --> 00:50:54,350 And watching you guys move around was just so meaningful to me, to see the 776 00:50:54,350 --> 00:51:01,130 desire in your eyes and in your movements to do honour to their 777 00:51:01,130 --> 00:51:06,870 recipes. And I think no matter what happens today, you absolutely all did 778 00:51:06,870 --> 00:51:08,110 justice to my Malaysian side. 779 00:51:09,650 --> 00:51:12,550 Put your hands together for Po Ling Biao. 780 00:51:22,730 --> 00:51:26,270 With three snacks to plate up and nowhere to hide, there were some 781 00:51:26,270 --> 00:51:27,270 significant challenges. 782 00:51:29,230 --> 00:51:32,570 And sadly, two of you had faults in your dishes. 783 00:51:36,290 --> 00:51:40,750 Annabelle, you showed excellent technique on the curry puff. 784 00:51:41,470 --> 00:51:45,310 However, the layers of your kwe lapis were undercooked and pasty. 785 00:51:47,030 --> 00:51:50,950 And the dough in all your kwe kochi was cooked inconsistently. 786 00:51:54,220 --> 00:51:57,300 Casper, you did a great job on the curry like this. 787 00:51:58,620 --> 00:52:01,580 But your kwekkochi was undercooked on the bottom. 788 00:52:03,900 --> 00:52:06,740 And your curry puff lamination had flaws in it. 789 00:52:09,240 --> 00:52:14,300 It was a very difficult decision. 790 00:52:15,700 --> 00:52:20,800 It came down to the one who had the biggest error. 791 00:52:22,830 --> 00:52:25,050 I'm sorry to say that was you. 792 00:52:32,310 --> 00:52:33,310 Annabelle. 793 00:52:37,250 --> 00:52:41,430 Unfortunately, your time in the competition has come to an end. 794 00:53:00,549 --> 00:53:01,549 Oh, no. 795 00:53:03,070 --> 00:53:04,150 You've got me going now. 796 00:53:05,270 --> 00:53:06,330 Oh, man. 797 00:53:06,550 --> 00:53:07,770 I can't stop. 798 00:53:09,930 --> 00:53:15,550 Annabelle, it's such a, like, bitter, sweet 799 00:53:15,550 --> 00:53:22,210 experience for me today to be able to design 800 00:53:22,210 --> 00:53:25,250 that challenge and to have to see one of you go. 801 00:53:27,310 --> 00:53:31,450 It has been so wonderful getting to know you and see you flourish in the kitchen. 802 00:53:33,790 --> 00:53:37,770 Thank you. 803 00:53:38,130 --> 00:53:39,770 I actually don't even know where to start. 804 00:53:40,410 --> 00:53:44,490 Being here has just been like a dream that I've had for a really long time. 805 00:53:45,090 --> 00:53:49,450 And I think only just in the last few weeks I really realised and took some 806 00:53:49,450 --> 00:53:53,870 time to reflect on kind of how amazing it was that I was like standing here in 807 00:53:53,870 --> 00:53:54,870 this position. 808 00:53:54,890 --> 00:53:58,760 So that's... It's kind of been a real priceless moment in my life and I will 809 00:53:58,760 --> 00:54:03,280 treasure this kitchen, like, and everything that comes with it. 810 00:54:03,920 --> 00:54:06,040 Sadly, Annabelle, it's time to say goodbye. 811 00:54:07,960 --> 00:54:10,180 I'm so proud of where I've come. 812 00:54:10,900 --> 00:54:15,660 And I've proved already to myself that, like, coming in every day, learning so 813 00:54:15,660 --> 00:54:19,500 much, putting yourself under such immense pressure, I can do this. 814 00:54:20,400 --> 00:54:22,260 At least I won the Women's League. 815 00:54:22,500 --> 00:54:23,500 Yeah. 816 00:54:24,320 --> 00:54:27,640 I am going to go back to work as a nurse because I actually have been really 817 00:54:27,640 --> 00:54:31,480 missing it, but I am going to then have a tough conversation with my boss and be 818 00:54:31,480 --> 00:54:35,280 like, hey, can I drop down my hours so that I can also become a chef and I'm 819 00:54:35,280 --> 00:54:36,280 going to be a nurse chef? 820 00:54:38,320 --> 00:54:41,960 And if that's not a thing, I'm just going to make it a thing. Give it up for 821 00:54:41,960 --> 00:54:42,960 Anna! 822 00:54:44,640 --> 00:54:49,080 I had a bloody ripper time. 823 00:54:51,300 --> 00:54:52,900 I am sad it's over. 824 00:54:55,560 --> 00:54:56,740 But it's just the beginning. 825 00:55:00,720 --> 00:55:03,480 Sunday night on MasterChef Australia. 826 00:55:05,180 --> 00:55:08,960 The Duchess of Sassejo, Meghan Markle! 827 00:55:11,740 --> 00:55:13,820 It's a fairytale moment. 828 00:55:14,220 --> 00:55:15,220 What is happening? 829 00:55:15,680 --> 00:55:16,780 For everyone. 830 00:55:17,580 --> 00:55:21,960 I love incredible produce and farm-to-table. 831 00:55:22,180 --> 00:55:24,600 I'm really excited for this. Thank you so much. Good luck, Erin. 832 00:55:25,400 --> 00:55:27,400 Like, what is my life? 833 00:55:27,660 --> 00:55:34,320 And one of these amazing contestants will get their happy ending with a 834 00:55:34,320 --> 00:55:36,620 spot in the semifinal. 835 00:55:37,100 --> 00:55:41,500 Rubbing my temples because I can't understand how this is so good.