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ANNOUNCER: Previously
on MasterChef Australia...
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00:00:05,620 --> 00:00:10,060
Please welcome the Duchess
of Sussex, Meghan Markle.
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00:00:10,060 --> 00:00:12,100
(CHEERING AND APPLAUSE)
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00:00:14,220 --> 00:00:16,380
This very special guest...
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00:00:16,380 --> 00:00:18,780
Your time starts now.
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00:00:18,780 --> 00:00:21,780
..put everyone in a spin.
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She has this, like,
aura around her.
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Thank you.
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They all served up dishes
that delighted the Duchess.
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Rubbing my temples
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because I can't understand
how this is so good.
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00:00:38,780 --> 00:00:42,620
It's just a very easy,
craveable dish.
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00:00:42,620 --> 00:00:44,860
It feels very Michelin-star
to me.
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00:00:44,860 --> 00:00:46,140
Bravo!
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00:00:46,140 --> 00:00:50,380
And Petro won immunity
and his place in the semifinal.
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00:00:51,940 --> 00:00:55,460
Then, letters
from loved ones inspired
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an especially emotional cook...
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"Love you yesterday.
Love you always, Dad"
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Oh, my goodness, Vinnie.
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..which was the end
of the journey for Casper.
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CASPER: I'm really proud of
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what I've been able to do
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and I've loved
every minute of it.
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You three are going to need
these.
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Tonight, it's time
to have some fun...
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Go, lads!
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..with the judges
versus semifinalists.
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Hey,
they're burning their dish!
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They're burning it! (LAUGHS)
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Shut up! (LAUGHS)
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Thank you, gentlemen.
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(CHEERING AND APPLAUSE)
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Oh, he's in his whites!
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Here we go.
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Nice, nice, nice!
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Poh and Jean-Christophe are
wearing their cooking uniforms.
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I think I know
what's going to happen today,
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and I am so excited for it.
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Vinnie, Aaron and Petro...
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..all your efforts have led you
to this point.
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The semifinal is
a pivotal stage
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in this competition.
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But before we get to it,
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we should celebrate
and have a little fun.
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(LAUGHTER)
Yes!
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There will be two rounds today.
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And in the first round...
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..you three will be ecstatic
to know you won't be cooking.
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Yes!
(LAUGHTER)
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Because we will be!
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(LAUGHTER)
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Yes!
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I've been waiting for this.
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I can't wait
to stand on the other side
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and see how that all feels.
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There is no elimination.
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Andy's still on
paternity leave.
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Poh and Jean-Christophe
will be cooking...
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..and you three will be
joining me to judge them.
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Time to whip off those aprons
and swap places.
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Off you go. Come on!
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WOMAN: Whoo-hoo!
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PETRO: I am very excited.
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VINNIE: Good luck!
(LAUGHTER)
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The judges have been pretty nice
to me,
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so I'm not out to get them,
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but it's going to be good fun.
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(LAUGHTER)
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Are you all Jean-Christophe?
Yes.
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(LAUGHS)
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Don't get too comfortable,
guys.
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In this first round,
Poh and Jean-Christophe,
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you'll be cooking head-to-head,
mano-a-mano.
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(LA CUCARACHA PLAYS ON HORN)
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And I think I hear
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your hero ingredient
arriving right now.
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(ALL GASP)
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Cheeky, cheeky!
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DRIVER: Good morning.
Hello.
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Thank you so much.
There you go. Enjoy.
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Have a lovely day.
Oh, we will.
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DOT: What's everyone's guess?
Corn?
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ALL: Ooh.
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Please let it not be
a capsicum.
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(LAUGHTER)
Oh, it's avos.
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Is it heavy?
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Today, my friends...
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..you must hero...
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..the humble...
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..potato!
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(CHEERING AND APPLAUSE)
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Potato!
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VINNIE: Look, look, look!
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They both just went, "Whoosh!"
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Tick, tick, tick, tick!
That's what you look like.
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That's what you look like.
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Alright.
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We're giving you 60 minutes
to cook a delicious dish.
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The pantry and garden are open.
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But remember...
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..the potato must be the
centrepiece of your dish today.
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The winner will receive...
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..bragging rights
for a whole 12 months.
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The loser will do
the washing-up.
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00:05:41,780 --> 00:05:43,820
Oh, not again!
(LAUGHTER)
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AARON:
Who's got the gloves ready?
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Alright, final three,
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any words of advice
for our cooks today?
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All the advice you gave
to us this season,
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try to remember that!
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And channel all of it
and put it on a plate for us.
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Will you do the honours?
You're halfway there.
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00:06:02,660 --> 00:06:03,660
All on three?
Yeah.
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Two. One...
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ALL: Your time starts now!
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POH: OK.
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I need chicken stock.
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I need butter.
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JEAN-CHRISTOPHE: Right.
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Checking.
Checking the conditions.
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No running, just strolling!
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I need...
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..sugar.
Sugar.
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Caster sugar.
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00:06:41,220 --> 00:06:42,740
You know, I feel like I've had
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my fair share
of harsh feedback,
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probably warranted by the dishes
that I've made. But...
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She hasn't picked up
the potato yet.
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00:06:48,340 --> 00:06:51,300
Oh, spinach. Spinach. Spinach.
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00:06:51,300 --> 00:06:53,540
..today is a chance for me
to kind of get
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a dig back at the judges.
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Some of that.
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Ooh. Um...
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At least...
At least just one little dig.
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You know what I mean?
I think that's it.
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00:07:02,380 --> 00:07:03,660
Yeah.
Go, Poh!
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00:07:03,660 --> 00:07:04,900
Go, Poh!
Come on, Poh!
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00:07:04,900 --> 00:07:06,940
MAN: Yeah, Poh!
(CHEERING AND APPLAUSE)
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00:07:08,260 --> 00:07:09,780
DOT: Lots of spinach.
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00:07:11,500 --> 00:07:13,220
I think a potato is a good one.
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It's a neutral root vegetable.
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I feel like Jean-Christophe
could be at an advantage here.
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I feel I've seen him cook more
with potatoes in my time.
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Poh,
she's a very versatile chef,
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but sweets and Asian cooking,
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I feel, are her strengths.
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Wow. She's wasting no time.
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MAN: What are you cooking, Poh?
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I'm going to do
a redemption dish.
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I'm doing the dish
that I went out on.
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Oh, my God.
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00:07:41,580 --> 00:07:44,780
Season 12!
It haunts me every day.
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Kind of numb right now.
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00:07:49,380 --> 00:07:50,820
ANDY: The dough was raw.
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My pasta dough was raw,
only in the pleating
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but it was.
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I can see where she was going,
but I think
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the only thing that got
in the way of Poh today...
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..is Poh.
SOFIA: Yeah.
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00:08:03,180 --> 00:08:04,500
So, it's a Sardinian dish...
(GASPS)
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00:08:04,500 --> 00:08:07,260
..and it's a semolina dough,
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and you stuff it
with potato and mint -
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it's quite unusual -
and a bit of pecorino.
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Um...
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So, I'm doing my own
little spin on it
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and, um, kind of making it
a bit Frenchy.
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MAN: Nice.
WOMAN: Woo!
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Ooh-la-la!
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Not just cooking for the win,
cooking for redemption!
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00:08:24,820 --> 00:08:26,780
(CHEERING AND APPLAUSE)
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Go, Poh!
Let's go, Poh!
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(SIGHS) First, alcohol.
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Let's go crazy.
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If you need any help taking
anything,
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you let me know.
Oh, thank you!
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I'll give you ¤50
if you vote for me!
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(BOTH LAUGH)
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The bribes have started.
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Pressure's off.
This is just a fun day.
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It doesn't mean I'm not
going to be pestering them
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like they pester me
throughout my cook.
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(CHUCKLES)
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(CHEERING AND APPLAUSE)
(EXCLAIMS INDISTINCTLY)
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Go, JC!
A little faster, I think.
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Oh, my God! So much alcohol.
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MAN: Very French.
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00:09:03,460 --> 00:09:05,420
DOT: Looks like
he's just having pre-drinks.
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Yeah.
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Is there any potatoes in there?
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AARON: Come on, Chef.
60 minutes goes quick!
191
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Alright, boys, so, this is the
point where we get together
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and we have a little chat about
193
00:09:16,460 --> 00:09:17,700
what's going on...
Uh-huh.
194
00:09:17,700 --> 00:09:19,740
..what we're concerned about,
what we're excited about.
195
00:09:19,740 --> 00:09:20,860
Mm-hm.
Mm-hm.
196
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So, obviously, we have
Jean-Christophe versus Poh...
197
00:09:23,740 --> 00:09:25,580
Yes.
..heroing the humble potato.
198
00:09:25,580 --> 00:09:28,020
Yes.
What do you want to see?
199
00:09:28,020 --> 00:09:29,620
From Jean-Christophe,
200
00:09:29,620 --> 00:09:32,820
I want to see some real
high-level French technique.
201
00:09:32,820 --> 00:09:34,540
Mm-hm.
What am I going to be doing?
202
00:09:34,540 --> 00:09:35,940
I want to see some layering
of flavours.
203
00:09:35,940 --> 00:09:38,500
And I want to see finesse.
Agreed.
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00:09:38,500 --> 00:09:40,540
OK. So, all the things
that he asks you for...
205
00:09:40,540 --> 00:09:41,540
Yes!
..all the time.
206
00:09:41,540 --> 00:09:42,940
Well, that's fair!
Exactly!
207
00:09:42,940 --> 00:09:44,140
That is completely fair.
Yeah.
208
00:09:44,140 --> 00:09:46,020
What do you think, Aaron?
I think the same.
209
00:09:46,020 --> 00:09:47,940
I'm a bit worried
about Jean-Christophe.
210
00:09:47,940 --> 00:09:49,780
I don't see any potatoes
on his bench right now,
211
00:09:49,780 --> 00:09:51,100
I just see a lot of alcohol.
212
00:09:52,180 --> 00:09:54,420
I think the beauty about food,
and what I want
213
00:09:54,420 --> 00:09:56,620
to see today,
is I want to be surprised.
214
00:09:56,620 --> 00:09:57,900
I want to try something
I've never had before.
215
00:09:57,900 --> 00:10:00,180
Something unexpected.
Something unexpected.
216
00:10:00,180 --> 00:10:02,220
Unexpected with potatoes.
We say that all the time.
217
00:10:02,220 --> 00:10:04,540
Yeah!
(LAUGHTER)
218
00:10:05,540 --> 00:10:07,220
Who do you think's going to win
this challenge?
219
00:10:08,380 --> 00:10:09,460
Ooh.
220
00:10:09,460 --> 00:10:12,420
You know, Poh,
she's going all out for it.
221
00:10:12,420 --> 00:10:14,940
But then again, Jean-Christophe
hasn't won before.
222
00:10:14,940 --> 00:10:16,780
Yeah, he's got a lot more
motivation, as well,
223
00:10:16,780 --> 00:10:18,340
to pull this one out.
Yeah.
224
00:10:18,340 --> 00:10:20,980
So, Andy won last year,
Poh won the year before,
225
00:10:20,980 --> 00:10:23,380
and Jean-Christophe is
the only judge...
226
00:10:23,380 --> 00:10:25,100
Is waiting.
..who hasn't won this challenge.
227
00:10:25,100 --> 00:10:27,620
Yeah. He's won Michelin stars
but not this challenge.
228
00:10:27,620 --> 00:10:28,740
Exactly. Exactly.
Yeah.
229
00:10:28,740 --> 00:10:30,420
Shall we go see
what they're cooking?
230
00:10:30,420 --> 00:10:31,420
Yeah.
Yes.
231
00:10:31,420 --> 00:10:32,500
Let's do it.
232
00:10:32,500 --> 00:10:34,540
I know this looks very
crumbly, guys,
233
00:10:34,540 --> 00:10:36,700
but that's how this dough is.
234
00:10:37,940 --> 00:10:39,260
Just in case you're thinking,
235
00:10:39,260 --> 00:10:40,900
"What the hell
is that idiot doing?"
236
00:10:40,900 --> 00:10:43,300
(LAUGHTER)
237
00:10:43,300 --> 00:10:45,540
Actually,
maybe it is a bit dry.
238
00:10:45,540 --> 00:10:47,780
(LAUGHTER)
239
00:10:47,780 --> 00:10:50,540
OK, I don't need
the glasses right now.
240
00:10:50,540 --> 00:10:52,500
Hey, Poh!
Hi.
241
00:10:52,500 --> 00:10:55,300
This is the most chill
I've ever seen you...
242
00:10:55,300 --> 00:10:56,700
Really?
..in the last three years.
243
00:10:56,700 --> 00:10:58,340
You call this chill?
Yes!
244
00:10:58,340 --> 00:11:01,180
Maybe it's because I've made
this dish three times.
245
00:11:01,180 --> 00:11:02,660
Oh!
246
00:11:02,660 --> 00:11:06,820
So, this is double redemption.
It is double redemption.
247
00:11:08,500 --> 00:11:09,980
What are you making?
248
00:11:09,980 --> 00:11:12,820
I'm doing this dish
called culurgione.
249
00:11:12,820 --> 00:11:15,340
It's essentially a Sardinian
potato dumpling.
250
00:11:15,340 --> 00:11:17,100
But I'm changing the sauce.
251
00:11:17,100 --> 00:11:18,540
Poh!
I'm changing the sauce
252
00:11:18,540 --> 00:11:20,940
because I learned something
in your veloute class.
253
00:11:20,940 --> 00:11:22,940
Oh, yes.
254
00:11:22,940 --> 00:11:24,180
Um, but, yeah, that's my dish.
255
00:11:24,180 --> 00:11:26,820
Poh, you've got the Sardinian
potato dumplings
256
00:11:26,820 --> 00:11:28,860
and veloute.
What's in your veloute?
257
00:11:28,860 --> 00:11:31,780
Um, it's going to be
Jerusalem artichoke.
258
00:11:31,780 --> 00:11:34,180
I really want to do
a really beautiful crimp.
259
00:11:34,180 --> 00:11:35,300
I want to show
you guys something
260
00:11:35,300 --> 00:11:36,780
that you've never seen before.
261
00:11:36,780 --> 00:11:39,780
So, it's going to look rad.
(CRASH!)
262
00:11:39,780 --> 00:11:41,820
Oh, my God!
(LAUGHTER)
263
00:11:41,820 --> 00:11:43,140
Um...
264
00:11:43,140 --> 00:11:44,740
Let's get out of here.
PETRO: Just let her be.
265
00:11:44,740 --> 00:11:45,820
She needs every single minute.
266
00:11:45,820 --> 00:11:48,220
She's just kicked it up a gear.
Watch from the sidelines.
267
00:11:48,220 --> 00:11:50,220
Go away now! Bye!
Good luck, Poh.
268
00:11:50,220 --> 00:11:51,260
Thank you. Thank you.
269
00:11:51,260 --> 00:11:53,420
I cannot let
Jean-Christophe beat me!
270
00:11:54,820 --> 00:11:55,900
Cannot!
271
00:11:55,900 --> 00:11:58,300
WOMAN: You've got 45 minutes
to go!
272
00:11:58,300 --> 00:12:00,420
(CHEERING AND APPLAUSE)
273
00:12:03,420 --> 00:12:04,940
Oh, my God, I'm so stressed.
274
00:12:07,180 --> 00:12:08,980
WOMAN: Come on, let's go.
Time's ticking.
275
00:12:08,980 --> 00:12:10,220
WOMAN 2: Let's go, Chef.
276
00:12:10,220 --> 00:12:11,900
(CLATTER!)
277
00:12:11,900 --> 00:12:14,540
JEAN-CHRISTOPHE: I'm good. I'm
excited, actually, to be given
278
00:12:14,540 --> 00:12:17,020
a tremendous ingredient -
potato.
279
00:12:18,420 --> 00:12:19,980
Oh, that's clever.
Yeah.
280
00:12:19,980 --> 00:12:21,380
(BOTH GASP)
281
00:12:22,940 --> 00:12:24,340
Did he put the packet...? What?
282
00:12:24,340 --> 00:12:27,060
MAN: He's doing
the Vinnie-style...
283
00:12:27,060 --> 00:12:28,460
..leave the wrapping
on the butter.
284
00:12:28,460 --> 00:12:30,060
Have you seen
that technique before?
285
00:12:30,060 --> 00:12:32,300
Never!
Never have I, either.
286
00:12:32,300 --> 00:12:35,540
JEAN-CHRISTOPHE: So, I'm hoping
to use the potato
287
00:12:35,540 --> 00:12:36,900
in four different ways.
288
00:12:38,540 --> 00:12:41,220
MAN: Here comes the alcohol.
There we go.
289
00:12:42,580 --> 00:12:44,820
(ALL GASP)
290
00:12:44,820 --> 00:12:46,860
I think I want to win, yeah,
because...
291
00:12:46,860 --> 00:12:48,060
(GASP)
292
00:12:48,060 --> 00:12:49,980
I want to win
because I think it would be
293
00:12:49,980 --> 00:12:52,860
a privilege to win something
on MasterChef, of course.
294
00:12:52,860 --> 00:12:55,460
I've been here for three years
now, so why not?
295
00:12:55,460 --> 00:12:57,260
But you know,
I'm against a legend there.
296
00:12:58,820 --> 00:13:00,460
Um, so, yeah, it's a lot to do.
Yeah.
297
00:13:02,140 --> 00:13:04,420
DOT: No, he needs
a bottle opener.
298
00:13:05,620 --> 00:13:07,980
Can somebody open this for me?
That would be lovely.
299
00:13:07,980 --> 00:13:09,100
Yeah, sure.
Thank you.
300
00:13:09,100 --> 00:13:10,780
I got you, I got you.
301
00:13:10,780 --> 00:13:12,180
AARON: Wow!
302
00:13:12,180 --> 00:13:14,620
JEAN-CHRISTOPHE: Sofia,
you look fantastic.
303
00:13:14,620 --> 00:13:16,380
Look, I don't think
that flattery is
304
00:13:16,380 --> 00:13:18,100
going to help you today.
305
00:13:18,100 --> 00:13:20,700
I'm putting my full faith...
Thank you for that.
306
00:13:20,700 --> 00:13:21,980
..in you as a chef.
307
00:13:21,980 --> 00:13:23,660
What are you making us
with potatoes?
308
00:13:23,660 --> 00:13:26,420
So I'm thinking of
several dishes I used to do,
309
00:13:26,420 --> 00:13:27,820
which I used to enjoy.
310
00:13:27,820 --> 00:13:29,460
So, I'm going to take a bit
of all of them
311
00:13:29,460 --> 00:13:30,980
and put it in one dish,
312
00:13:30,980 --> 00:13:32,140
which is still...
313
00:13:32,140 --> 00:13:33,820
I don't know how
it's going to look like.
314
00:13:36,060 --> 00:13:39,460
So, the first one I'm going to
be doing some potato,
315
00:13:39,460 --> 00:13:42,260
which is going to be layered
around and in the centre,
316
00:13:42,260 --> 00:13:43,820
some chicken mousse.
317
00:13:43,820 --> 00:13:46,980
Then I'm going to do
some little potato crisps.
318
00:13:46,980 --> 00:13:49,260
Then I'm hoping
to do some potato pearls.
319
00:13:49,260 --> 00:13:52,060
Then I'm using the water
of the potatoes,
320
00:13:52,060 --> 00:13:54,500
the liquid to combine
into my sauce.
321
00:13:54,500 --> 00:13:55,860
So, there's four elements...
322
00:13:55,860 --> 00:13:56,900
AARON: Wow, that's...
323
00:13:56,900 --> 00:13:59,180
Whew!
That's a lot.
324
00:13:59,180 --> 00:14:00,540
JEAN-CHRISTOPHE: Yeah.
It's a lot.
325
00:14:00,540 --> 00:14:02,060
That is a lot of elements.
326
00:14:03,580 --> 00:14:06,100
Jean-Christophe, there's only
45 minutes to go.
327
00:14:06,100 --> 00:14:07,540
JEAN-CHRISTOPHE: I know.
Thank you very much.
328
00:14:07,540 --> 00:14:10,900
Where's the clock? Oh, yes.
(LAUGHTER)
329
00:14:10,900 --> 00:14:12,540
Jean-Christophe, you just spent
five minutes...
330
00:14:12,540 --> 00:14:13,540
I know, I know!
331
00:14:13,540 --> 00:14:15,180
..talking us through
all your elements.
332
00:14:15,180 --> 00:14:17,580
Do you know how to say "Hurry,
hurry, quick, quick!" in French?
333
00:14:17,580 --> 00:14:18,580
Allez!
No. Ah!
334
00:14:18,580 --> 00:14:20,020
I think he got it!
Allez! Allez!
335
00:14:20,020 --> 00:14:22,060
Go, Jean-Christophe,
you've got to move!
336
00:14:22,060 --> 00:14:23,220
Allez!
337
00:14:23,220 --> 00:14:25,780
I have no idea
338
00:14:25,780 --> 00:14:28,540
what Jean-Christophe
is trying to make.
339
00:14:28,540 --> 00:14:31,700
I think it's potato four ways,
but I... (CHUCKLES)
340
00:14:31,700 --> 00:14:35,060
Just, I have no idea.
341
00:14:35,060 --> 00:14:37,260
I just hope that
when it's in front of us...
342
00:14:37,260 --> 00:14:38,980
It makes more sense.
..it's more obvious.
343
00:14:38,980 --> 00:14:40,060
Mm.
344
00:14:40,060 --> 00:14:41,740
But it's not filling me
with confidence.
345
00:14:41,740 --> 00:14:43,340
I think the real question is,
346
00:14:43,340 --> 00:14:46,100
is if he's even going to get
a dish up today.
347
00:14:46,100 --> 00:14:48,700
He is so relaxed
for 45 minutes.
348
00:14:56,580 --> 00:14:58,340
POH: Oh, my God.
No-one look at my bench.
349
00:14:59,860 --> 00:15:02,020
DOT: Looks good, Poh!
350
00:15:02,020 --> 00:15:03,460
Poh-tato day.
351
00:15:03,460 --> 00:15:06,140
Judges week in, week out have
been putting us
352
00:15:06,140 --> 00:15:07,500
under immense pressure.
353
00:15:07,500 --> 00:15:09,700
And today's the day
where we put it back on them
354
00:15:09,700 --> 00:15:12,060
and we get to have a bit of fun.
And I'm all here for it.
355
00:15:12,060 --> 00:15:15,900
I'm very excited,
but, oh, my God, it's the same.
356
00:15:15,900 --> 00:15:17,540
Every year, I'm like,
"I'm gonna be
357
00:15:17,540 --> 00:15:19,540
"so polished this year,"
and it just never is.
358
00:15:19,540 --> 00:15:21,340
I won't have time to do that.
359
00:15:22,420 --> 00:15:24,660
I won't have time to do that.
I won't have time to do this.
360
00:15:26,660 --> 00:15:29,420
Time's getting away from me.
I've got 30 minutes left.
361
00:15:29,420 --> 00:15:32,180
I've got my dough done,
I've started my veloute.
362
00:15:32,180 --> 00:15:34,060
My filling's made. Yum.
363
00:15:34,060 --> 00:15:35,900
I'm having mega flashbacks
364
00:15:35,900 --> 00:15:39,380
to my time in the kitchen
and, as much as I love it,
365
00:15:39,380 --> 00:15:42,380
there is some kind of,
you know, relived trauma!
366
00:15:43,940 --> 00:15:45,620
Um, sugar.
367
00:15:46,780 --> 00:15:48,860
Every day, no joke,
368
00:15:48,860 --> 00:15:51,980
every day,
this dish comes across my mind,
369
00:15:51,980 --> 00:15:54,260
flits across my mind and goes,
"Hello!"
370
00:15:54,260 --> 00:15:56,340
And I'm gonna put it to rest,
finally,
371
00:15:56,340 --> 00:15:58,620
I'm gonna put it to bed.
372
00:15:58,620 --> 00:16:00,540
SOFIA: You've got 30 minutes
to go!
373
00:16:00,540 --> 00:16:02,940
(CONTESTANTS CHEER)
374
00:16:06,020 --> 00:16:08,380
LUKE: Here we go,
there's the potatoes.
375
00:16:08,380 --> 00:16:10,740
Yeah!
376
00:16:10,740 --> 00:16:12,620
Finally. Finally got potatoes.
377
00:16:15,140 --> 00:16:17,940
Oh, JC?
Did he just take a bite?
378
00:16:17,940 --> 00:16:18,900
Yes.
379
00:16:21,740 --> 00:16:25,220
Jean-Christophe is being
a little bit of a madman!
380
00:16:25,220 --> 00:16:26,740
It's 30, Jean-Christophe.
381
00:16:26,740 --> 00:16:28,020
Agh! No way!
Yes.
382
00:16:28,020 --> 00:16:30,500
Yes way!
383
00:16:30,500 --> 00:16:32,260
He's having
lots of chitter-chats...
384
00:16:32,260 --> 00:16:35,540
Do you need anything, Poh?
No. I'm good, thank you.
385
00:16:35,540 --> 00:16:37,660
But less chitter-chats,
more cooking.
386
00:16:37,660 --> 00:16:38,660
I'm so excited
387
00:16:38,660 --> 00:16:40,380
cooking in front of them
and all of them.
388
00:16:40,380 --> 00:16:43,420
Honestly, I am, because it's
something you share.
389
00:16:43,420 --> 00:16:44,540
Yeah.
390
00:16:44,540 --> 00:16:46,860
But I'm a little bit behind.
391
00:16:49,380 --> 00:16:51,260
WOMAN: Ah! Ooh!
392
00:16:51,260 --> 00:16:53,340
Ooh, JC!
393
00:16:55,900 --> 00:16:58,300
Whoa! It worked.
394
00:16:58,300 --> 00:17:00,020
I don't believe this.
395
00:17:00,020 --> 00:17:01,940
Look at that.
He's impressed himself!
396
00:17:01,940 --> 00:17:03,300
Yes, Chef!
397
00:17:03,300 --> 00:17:04,940
So, the sauce is on,
but it's going to take
398
00:17:04,940 --> 00:17:07,900
at least 20 more minutes before
I use the juice of the potato
399
00:17:07,900 --> 00:17:10,060
with the full potato
to thicken my sauce.
400
00:17:10,060 --> 00:17:13,020
And I'm about to make chicken...
a chicken mousse.
401
00:17:13,020 --> 00:17:14,100
Right, now.
402
00:17:15,820 --> 00:17:17,620
Yeah. It's tight.
Of course it's very tight.
403
00:17:17,620 --> 00:17:22,300
Poh, Jean-Christophe,
you have 25 minutes to go!
404
00:17:22,300 --> 00:17:24,780
(CONTESTANTS CHEER)
405
00:17:24,780 --> 00:17:26,580
That's flour. That's my bowl.
406
00:17:26,580 --> 00:17:28,420
Ooh! Ooh! Ooh! Ooh! Ooh!
407
00:17:29,940 --> 00:17:32,780
Running out of time.
Chef, um...
408
00:17:32,780 --> 00:17:35,020
..whereabouts are the potatoes?
409
00:17:35,020 --> 00:17:36,460
The potatoes? Um...
410
00:17:37,580 --> 00:17:39,980
The first lot which I was
on about is this one.
411
00:17:39,980 --> 00:17:42,220
OK.
If I don't put this in a steamer
412
00:17:42,220 --> 00:17:44,460
in the next minute, I'm done.
413
00:17:44,460 --> 00:17:46,340
That's it.
How long does it take
414
00:17:46,340 --> 00:17:49,340
the steam to cook through?
It should take...
415
00:17:49,340 --> 00:17:50,580
..20 minutes.
416
00:17:50,580 --> 00:17:51,940
Hmm. OK.
417
00:17:51,940 --> 00:17:54,420
So, now I'm making
a chicken mousse.
418
00:17:54,420 --> 00:17:55,460
A lot to do still.
419
00:17:55,460 --> 00:17:57,260
So this is gonna have to go
in the steamer.
420
00:17:57,260 --> 00:18:00,060
Yeah. Yes, Chef. Alright.
Thank you, Chef.
421
00:18:00,060 --> 00:18:03,100
Look at you, you're nearly
a head chef already!
422
00:18:03,100 --> 00:18:07,100
Jean-Christophe wanted several
potato elements on his dish.
423
00:18:07,100 --> 00:18:08,580
What the hell am I doing?
424
00:18:08,580 --> 00:18:10,780
But at the moment, I'm doubting
425
00:18:10,780 --> 00:18:12,420
whether he can finish
any of them.
426
00:18:12,420 --> 00:18:13,660
He's so far behind.
427
00:18:13,660 --> 00:18:17,020
Chicken mousse, which hasn't
been finished yet.
428
00:18:17,020 --> 00:18:18,580
It needs 20 minutes to cook.
AARON: Yep.
429
00:18:18,580 --> 00:18:21,260
The potatoes in the oven
aren't cooked.
430
00:18:21,260 --> 00:18:23,380
I can't see
how he can get this done.
431
00:18:23,380 --> 00:18:24,420
Let's see.
432
00:18:26,420 --> 00:18:27,660
LUKE: Yes, Poh!
433
00:18:27,660 --> 00:18:30,140
Beautiful!
Bit of nutmeg.
434
00:18:30,140 --> 00:18:32,300
POH: If any of you are feeling
a little bit traumatised,
435
00:18:32,300 --> 00:18:35,820
just get yourself a position
as judge so that you can
436
00:18:35,820 --> 00:18:38,260
come back once a year
and try and redeem yourself.
437
00:18:38,260 --> 00:18:40,100
Wait for a redemption challenge.
438
00:18:40,100 --> 00:18:43,020
Yeah, you just wait.
It's coming.
439
00:18:44,580 --> 00:18:46,260
Everything has to support
the potato,
440
00:18:46,260 --> 00:18:48,260
because that's the hero.
441
00:18:48,260 --> 00:18:52,300
And that's why I've chosen the,
um, Jerusalem artichoke veloute.
442
00:18:52,300 --> 00:18:55,460
It has a sort of subtle note
of nuttiness to it.
443
00:18:55,460 --> 00:18:57,380
Like me!
444
00:18:57,380 --> 00:19:01,140
Subtle note of nuttiness.
Um, it tastes delicious.
445
00:19:01,140 --> 00:19:02,700
I'm really happy with it.
446
00:19:02,700 --> 00:19:04,220
Are you happy?
Is everything tasting good?
447
00:19:04,220 --> 00:19:05,500
I'm happy.
Everything tastes good.
448
00:19:05,500 --> 00:19:06,780
Have you left yourself
enough time to make
449
00:19:06,780 --> 00:19:08,620
pretty little dumplings for us?
I feel like I have.
450
00:19:08,620 --> 00:19:10,500
I mean, I haven't started them,
which is a problem, but...
451
00:19:10,500 --> 00:19:12,180
Oh!
I know!
452
00:19:12,180 --> 00:19:13,660
I know, I know, I know.
453
00:19:13,660 --> 00:19:15,660
Give us a third time lucky!
I know, I know, I know.
454
00:19:15,660 --> 00:19:17,540
Oh, it's a roller-coaster
in there.
455
00:19:17,540 --> 00:19:18,820
VINNIE: Wow.
It's a roller-coaster.
456
00:19:18,820 --> 00:19:20,060
You gotta Poh it!
457
00:19:20,060 --> 00:19:21,380
I'm gonna Poh it.
I'm gonna Poh it.
458
00:19:21,380 --> 00:19:22,900
Poh it!
Let's go, Poh!
459
00:19:24,020 --> 00:19:25,980
Ooh!
Oh, no!
460
00:19:25,980 --> 00:19:27,900
Oh, my hands!
461
00:19:30,340 --> 00:19:32,180
Look at these little thingies
go!
462
00:19:32,180 --> 00:19:33,860
AARON: Oh, we've gotta see
the crimping.
463
00:19:35,620 --> 00:19:38,580
No-one does it as fast as you.
PETRO: Oh, my God.
464
00:19:38,580 --> 00:19:41,900
Watching Poh work is
just amazing.
465
00:19:41,900 --> 00:19:43,460
CONTESTANTS: Wow!
466
00:19:43,460 --> 00:19:44,660
Look at that!
467
00:19:45,620 --> 00:19:47,220
Thank you.
468
00:19:47,220 --> 00:19:49,140
This is a masterclass
in its own.
469
00:19:49,140 --> 00:19:52,380
The crimping on her dumplings,
it's just perfect.
470
00:19:52,380 --> 00:19:54,580
And I don't even know
why I'm surprised. It's Poh.
471
00:19:54,580 --> 00:19:57,260
Beautiful, Poh.
That is very cool.
472
00:19:57,260 --> 00:19:58,420
That is very cool.
473
00:19:58,420 --> 00:19:59,900
EMILY: Imagine that
her redemption would be
474
00:19:59,900 --> 00:20:01,460
beating a Michelin-star chef.
475
00:20:01,460 --> 00:20:04,980
Jean-Christophe, Poh,
you are stressing us out!
476
00:20:04,980 --> 00:20:07,420
You only have five minutes left!
477
00:20:07,420 --> 00:20:12,420
(ALL CHEER)
478
00:20:20,740 --> 00:20:21,900
JACK: Where's JC?
479
00:20:21,900 --> 00:20:23,940
JEAN-CHRISTOPHE: Where are you,
asparagus?
480
00:20:25,260 --> 00:20:27,420
Where is he?
Where is he?!
481
00:20:27,420 --> 00:20:29,940
Where is he?!
482
00:20:29,940 --> 00:20:33,140
The last one.
The last one of the season.
483
00:20:33,140 --> 00:20:35,580
Jean-Christophe is
really freaking us all out.
484
00:20:35,580 --> 00:20:36,940
No, he's back. He's back!
485
00:20:36,940 --> 00:20:38,140
Let's go!
Come back!
486
00:20:38,140 --> 00:20:39,660
Come on, Chef!
Come on, come on! Quick!
487
00:20:39,660 --> 00:20:41,260
No more ingredients!
488
00:20:42,340 --> 00:20:45,380
Asparagus?!
Where's the asparagus come from?
489
00:20:45,380 --> 00:20:47,220
Minutes to go,
and Jean-Christophe starts
490
00:20:47,220 --> 00:20:49,140
adding new ingredients
to his dish.
491
00:20:49,140 --> 00:20:50,140
What is he doing?
492
00:20:52,220 --> 00:20:55,740
Allez, allez, allez! You only
have three minutes to go!
493
00:20:55,740 --> 00:20:58,660
(ALL CHEER)
494
00:20:58,660 --> 00:21:00,740
Come on, Chefs! Come on, Poh!
495
00:21:00,740 --> 00:21:02,780
(GRUNTS) What am I doing?
496
00:21:07,220 --> 00:21:09,780
Get the dumpling on the plate!
497
00:21:09,780 --> 00:21:11,380
Go, Poh!
498
00:21:11,380 --> 00:21:13,300
(ALL CHEER)
499
00:21:14,980 --> 00:21:16,140
Beautiful.
500
00:21:17,340 --> 00:21:18,660
Where's my glasses?
501
00:21:20,060 --> 00:21:21,980
Get it on the plate!
One minute to go!
502
00:21:21,980 --> 00:21:23,420
Oh, my God.
503
00:21:25,020 --> 00:21:27,860
One minute. Come on.
No way!
504
00:21:27,860 --> 00:21:29,940
Ow, ow, ow!
505
00:21:29,940 --> 00:21:33,900
His plate is empty!
I'm stressing, I'm stressing.
506
00:21:33,900 --> 00:21:37,140
Chef, come on!
507
00:21:37,140 --> 00:21:40,060
I feel like I'm at the circus
watching JC!
508
00:21:40,060 --> 00:21:41,700
This is not that... Oh, yeah.
509
00:21:42,660 --> 00:21:43,820
Come on, Chef!
510
00:21:48,180 --> 00:21:49,180
Yes!
511
00:21:49,180 --> 00:21:51,460
(ALL CHEER)
Yes! Yes!
512
00:21:51,460 --> 00:21:55,500
(ALL SHOUT FRANTICALLY)
513
00:21:55,500 --> 00:21:59,540
He is here, there, everywhere.
There's ingredients flying.
514
00:21:59,540 --> 00:22:01,740
Come on! Hurry up!
515
00:22:01,740 --> 00:22:02,900
I need you!
516
00:22:02,900 --> 00:22:05,500
I don't want to do
the washing-up!
517
00:22:05,500 --> 00:22:06,740
Things are popping off.
518
00:22:06,740 --> 00:22:08,660
What is he going to get
on this plate?
519
00:22:08,660 --> 00:22:10,980
For glory in...
520
00:22:10,980 --> 00:22:12,700
ALL: Ten! Nine!
521
00:22:12,700 --> 00:22:15,220
Eight! Seven!
522
00:22:15,220 --> 00:22:17,460
Six! Five!
523
00:22:17,460 --> 00:22:20,180
Four! Three!
524
00:22:20,180 --> 00:22:21,740
Two!
525
00:22:21,740 --> 00:22:22,980
One!
526
00:22:22,980 --> 00:22:24,940
(ALL CHEER)
527
00:22:31,980 --> 00:22:34,740
I can see that you just
smashed it. I can feel it.
528
00:22:34,740 --> 00:22:36,540
I don't know.
How are you feeling?
529
00:22:36,540 --> 00:22:39,780
I'm not sure if I've done enough
to beat Jean-Christophe.
530
00:22:39,780 --> 00:22:42,020
Good luck, yeah?
He is a Michelin-star chef,
531
00:22:42,020 --> 00:22:43,220
so he knows his stuff.
532
00:22:43,220 --> 00:22:46,420
Only time will tell who's going
to do the dirty dishes.
533
00:22:46,420 --> 00:22:47,980
And there's a lot of them.
534
00:22:59,060 --> 00:23:02,300
I don't know about you guys,
but my blood pressure went up
535
00:23:02,300 --> 00:23:04,820
about 20 points
watching that cook.
536
00:23:04,820 --> 00:23:06,580
Yes!
But now we're going
537
00:23:06,580 --> 00:23:10,260
to let your dishes decide
who wins today.
538
00:23:10,260 --> 00:23:13,660
The first dish we want
to taste is Jean-Christophe.
539
00:23:13,660 --> 00:23:15,700
(ALL CHEER)
540
00:23:18,180 --> 00:23:20,980
Jean-Christophe got
his mousse steaming late,
541
00:23:20,980 --> 00:23:24,100
so I don't know if it's
going to be cooked through.
542
00:23:24,100 --> 00:23:25,620
Go, Chef!
543
00:23:25,620 --> 00:23:28,460
Plus, he was literally
throwing things onto his plate
544
00:23:28,460 --> 00:23:30,260
at the last minute.
545
00:23:30,260 --> 00:23:31,780
Good luck, Turnip!
546
00:23:31,780 --> 00:23:34,100
But it all comes down to taste,
so who knows?
547
00:23:35,460 --> 00:23:36,860
Hello, everyone.
Hello.
548
00:23:38,900 --> 00:23:41,100
Jean-Christophe,
what have you made?
549
00:23:41,100 --> 00:23:44,140
Right. It's two titles.
Which one do you want?
550
00:23:44,140 --> 00:23:46,140
French or English?
French!
551
00:23:46,140 --> 00:23:50,100
Autour du monde
sur une pomme de terre.
552
00:23:50,100 --> 00:23:51,180
English!
553
00:23:52,620 --> 00:23:55,180
Around-the-world flying
with potatoes.
554
00:23:58,060 --> 00:24:00,220
Around-the-world flying
with potatoes.
555
00:24:02,300 --> 00:24:06,420
Right. So, a steam dariole
with a chicken mousse,
556
00:24:06,420 --> 00:24:09,740
some sliced Desiree potatoes,
557
00:24:09,740 --> 00:24:14,700
served with some elements
of asparagus, shiitake,
558
00:24:14,700 --> 00:24:16,020
um...
559
00:24:18,300 --> 00:24:20,100
I was just about to explain
my garnish.
560
00:24:20,100 --> 00:24:22,180
Long chives.
561
00:24:22,180 --> 00:24:23,340
Long chives!
562
00:24:24,900 --> 00:24:27,900
And, on the side, a sauce.
563
00:24:29,380 --> 00:24:30,940
The sauce is so important.
564
00:24:33,100 --> 00:24:34,820
Shall we taste?
565
00:24:46,340 --> 00:24:48,260
(LAUGHTER)
566
00:24:48,260 --> 00:24:50,100
Please don't do that!
567
00:24:52,140 --> 00:24:54,140
(CHUCKLING)
568
00:24:54,140 --> 00:24:55,300
Is that what I do?
569
00:24:55,300 --> 00:24:57,140
CONTESTANTS: Yes!
570
00:24:58,700 --> 00:25:00,860
It's like watching myself
on a mirror.
571
00:25:09,780 --> 00:25:11,100
Eeh...
572
00:25:12,460 --> 00:25:13,820
Jean-Christophe,
573
00:25:13,820 --> 00:25:17,460
it is clear from your techniques
and from the depth
574
00:25:17,460 --> 00:25:19,500
and the layers in your sauce,
575
00:25:19,500 --> 00:25:22,260
that you are
a classically trained,
576
00:25:22,260 --> 00:25:24,300
French Michelin-starred chef.
577
00:25:25,380 --> 00:25:27,580
The mousse is
beautiful and light,
578
00:25:27,580 --> 00:25:31,060
those potatoes are delicate,
perfectly formed.
579
00:25:31,060 --> 00:25:34,260
But I think, because you ran
out of time at the end,
580
00:25:34,260 --> 00:25:37,900
the visuals were covered up
by your long chives.
581
00:25:37,900 --> 00:25:40,980
Chef, the mousse was
really nice and light,
582
00:25:40,980 --> 00:25:43,260
like Sofia said,
and the beautiful layers
583
00:25:43,260 --> 00:25:47,340
of your potatoes were
really, really lovely.
584
00:25:47,340 --> 00:25:49,580
I think these little
crispy potatoes...
585
00:25:49,580 --> 00:25:51,100
(CRUNCH!)
586
00:25:51,100 --> 00:25:52,980
..really, really well done.
587
00:25:52,980 --> 00:25:55,180
This sauce is amazing.
It's silky, it's layered.
588
00:25:55,180 --> 00:25:56,740
I was very impressed
with the way
589
00:25:56,740 --> 00:25:58,580
that you just threw in
all the alcohols
590
00:25:58,580 --> 00:26:00,860
without any measurement.
You just went off feel,
591
00:26:00,860 --> 00:26:02,940
and you knew how to balance
the sauce beautifully.
592
00:26:02,940 --> 00:26:05,660
The way that you made
the potatoes so fine
593
00:26:05,660 --> 00:26:07,540
in that dariole mould was
beautiful
594
00:26:07,540 --> 00:26:08,780
when it came to the table.
595
00:26:09,860 --> 00:26:11,700
So, I'm just going
to keep it simple.
596
00:26:12,820 --> 00:26:16,780
For me, it's about that sauce,
and the sauce is...
597
00:26:16,780 --> 00:26:18,220
..amazing!
598
00:26:18,220 --> 00:26:19,740
(CHEERING AND APPLAUSE)
599
00:26:19,740 --> 00:26:24,340
It is perfect. I love the sauce.
I could drink it out of a jug.
600
00:26:25,500 --> 00:26:27,260
Thank you for your
lovely comments.
601
00:26:27,260 --> 00:26:29,100
Thank you.
Thank you, all of you.
602
00:26:29,100 --> 00:26:30,660
(ALL CHEER)
603
00:26:34,860 --> 00:26:37,500
The next dish we'd like to try
is Poh's.
604
00:26:37,500 --> 00:26:39,100
(ALL CHEER)
605
00:26:40,140 --> 00:26:44,340
GRACE: Poh's dumplings look
so beautiful and so refined.
606
00:26:44,340 --> 00:26:45,780
I'm really Team Poh today.
607
00:26:45,780 --> 00:26:48,140
I really want to see her
get this dish redemption.
608
00:26:48,140 --> 00:26:51,540
Oh, my God.
This is legitimately scary.
609
00:26:51,540 --> 00:26:53,860
So, Poh, what have you made
for us today?
610
00:26:55,140 --> 00:26:57,100
I have made a riff
611
00:26:57,100 --> 00:26:59,740
on a Sardinian dish
called culurgione.
612
00:27:01,140 --> 00:27:04,260
And it's a potato dumpling,
essentially,
613
00:27:04,260 --> 00:27:08,100
stuffed with potato,
a bit of pecorino and mint.
614
00:27:09,740 --> 00:27:11,500
This is the third time
615
00:27:11,500 --> 00:27:14,100
you've cooked this dish
in the competition.
616
00:27:14,100 --> 00:27:17,020
It is.
How do you think this one went?
617
00:27:17,020 --> 00:27:19,420
I think... I think
I've actually done OK.
618
00:27:19,420 --> 00:27:22,100
You think you've done OK?
Yeah, yeah.
619
00:27:22,100 --> 00:27:24,420
Alright. Shall we dig in?
620
00:27:39,460 --> 00:27:42,020
Poh.
Yes, Aaron?
621
00:27:42,020 --> 00:27:44,700
I love this!
622
00:27:44,700 --> 00:27:46,540
(LAUGHTER)
623
00:27:51,380 --> 00:27:54,860
Aaron, are you being Poh?
Could you tell?
624
00:27:54,860 --> 00:27:58,900
Everything from the crimping
to the layering of the flavours
625
00:27:58,900 --> 00:28:00,380
to the balance...
626
00:28:00,380 --> 00:28:02,260
I thought I'd miss
an aspect of texture,
627
00:28:02,260 --> 00:28:04,580
but with the chewiness
of the wrapper,
628
00:28:04,580 --> 00:28:05,860
it was beautiful.
629
00:28:05,860 --> 00:28:08,060
So, very well done.
Oh, thank you.
630
00:28:09,020 --> 00:28:11,220
The amount of mint
that you put
631
00:28:11,220 --> 00:28:13,860
into your potato filling
is just so spot-on.
632
00:28:13,860 --> 00:28:15,820
It just adds
this little bit of zing,
633
00:28:15,820 --> 00:28:17,300
bit of freshness,
but you still get
634
00:28:17,300 --> 00:28:20,420
that lovely texture
of the potato in there.
635
00:28:20,420 --> 00:28:23,220
I loved the filling
of your dumplings.
636
00:28:23,220 --> 00:28:24,740
The potato filling was
really good.
637
00:28:24,740 --> 00:28:27,700
The chew of your dumpling
is also really, really lovely.
638
00:28:27,700 --> 00:28:31,180
And the crimping is perfect,
as you always do.
639
00:28:31,180 --> 00:28:33,340
Thank you.
Really, really good dish.
640
00:28:33,340 --> 00:28:34,740
Thank you.
641
00:28:34,740 --> 00:28:36,980
It's actually very nostalgic.
642
00:28:36,980 --> 00:28:40,140
To crown the potato and mint
filling in a dumpling
643
00:28:40,140 --> 00:28:43,140
is like what we make at home
644
00:28:43,140 --> 00:28:45,460
with our mince raviolis.
645
00:28:45,460 --> 00:28:47,260
I love this, Poh.
646
00:28:47,260 --> 00:28:48,980
You're an artist, Poh.
You're an artist.
647
00:28:48,980 --> 00:28:50,220
Third time lucky!
648
00:28:55,420 --> 00:28:57,140
(ALL CHEER)
649
00:28:59,420 --> 00:29:01,100
JEAN-CHRISTOPHE: Well done.
650
00:29:06,260 --> 00:29:10,140
That was definitely
a battle for the ages.
651
00:29:10,140 --> 00:29:14,060
But there can only be
one winner.
652
00:29:14,060 --> 00:29:17,940
The winner of today's face-off
is...
653
00:29:20,740 --> 00:29:21,940
..Poh!
654
00:29:21,940 --> 00:29:23,820
(CHEERING AND APPLAUSE)
655
00:29:25,500 --> 00:29:27,420
Well done.
Merci.
656
00:29:27,420 --> 00:29:28,620
Thank you.
657
00:29:29,980 --> 00:29:32,740
Never gets old this feeling.
658
00:29:32,740 --> 00:29:33,820
Thank you.
659
00:29:35,420 --> 00:29:37,020
And don't worry,
Jean-Christophe,
660
00:29:37,020 --> 00:29:38,940
the boys have
something for you too.
661
00:29:41,940 --> 00:29:44,860
(LAUGHTER)
662
00:29:44,860 --> 00:29:47,820
That's a good kiss, by the way.
You're a good kisser!
663
00:29:47,820 --> 00:29:49,340
Aaron.
664
00:29:50,700 --> 00:29:52,500
Well done.
665
00:29:52,500 --> 00:29:54,420
Finally got that kiss.
Yeah, I did!
666
00:29:55,860 --> 00:29:57,380
OK, fun's over.
667
00:29:57,380 --> 00:30:00,700
In round two, you three are
going to need these.
668
00:30:01,740 --> 00:30:03,180
Ooh.
669
00:30:03,180 --> 00:30:04,300
Go, lads.
670
00:30:04,300 --> 00:30:06,980
Back in my apron,
and I feel at home again.
671
00:30:06,980 --> 00:30:10,660
This is the way I'm meant to be,
and I'm excited to cook.
672
00:30:10,660 --> 00:30:13,420
This round is a team challenge.
673
00:30:14,460 --> 00:30:15,460
Ooh, yes.
Yes.
674
00:30:16,500 --> 00:30:20,740
Your task is to cook a finals
feast.
675
00:30:20,740 --> 00:30:21,780
Ooh.
676
00:30:21,780 --> 00:30:23,820
EX-CONTESTANTS: Ooh!
677
00:30:23,820 --> 00:30:25,820
Both teams have 75 minutes.
678
00:30:25,820 --> 00:30:27,860
(LAUGHTER)
679
00:30:27,860 --> 00:30:28,980
You're obviously professionals,
680
00:30:28,980 --> 00:30:30,300
so it shouldn't be a problem,
right?
681
00:30:30,300 --> 00:30:31,500
(NERVOUS LAUGHTER)
682
00:30:31,500 --> 00:30:33,660
I want to see two mains...
683
00:30:35,260 --> 00:30:37,220
..at least three sides...
684
00:30:38,980 --> 00:30:41,580
..and something sweet
from each team.
685
00:30:41,580 --> 00:30:43,100
AARON: Ohh!
686
00:30:43,100 --> 00:30:45,940
Oh, my God. This...
This sounds crazy.
687
00:30:45,940 --> 00:30:47,340
VINNIE: It's going to be
difficult.
688
00:30:47,340 --> 00:30:51,140
And while I'm confident I could
devour each feast by myself,
689
00:30:51,140 --> 00:30:53,740
I would love some company down
here!
690
00:30:53,740 --> 00:30:55,740
(CHEERING)
691
00:30:57,140 --> 00:30:59,060
Come on down...
692
00:30:59,060 --> 00:31:00,100
..Dot!
693
00:31:00,100 --> 00:31:02,140
(CHEERING)
694
00:31:02,140 --> 00:31:06,340
Oh, my gosh, I am the new judge.
695
00:31:06,340 --> 00:31:08,700
Meghan Markle, Dot McHugh.
696
00:31:10,660 --> 00:31:13,460
And maybe somebody suave.
697
00:31:14,500 --> 00:31:15,700
Suave!
698
00:31:16,860 --> 00:31:18,540
Just kidding!
Luke, come on down!
699
00:31:18,540 --> 00:31:20,300
EX-CONTESTANT: Yeah, Lukey!
700
00:31:21,900 --> 00:31:24,500
LUKE: This is honestly
a dream come true.
701
00:31:24,500 --> 00:31:25,900
Like, I was just praying
702
00:31:25,900 --> 00:31:27,900
that, by some miracle,
she would call out my name.
703
00:31:27,900 --> 00:31:30,140
Come on down, Lukey.
704
00:31:30,140 --> 00:31:31,140
Good luck, eh?
705
00:31:32,180 --> 00:31:34,180
I wouldn't quite say
Andy's job is in jeopardy,
706
00:31:34,180 --> 00:31:36,340
but I will say he might
just want to think twice
707
00:31:36,340 --> 00:31:38,100
about the next time he has
a baby.
708
00:31:38,100 --> 00:31:41,740
Luke, Dot. Any words of advice
for our cooks today?
709
00:31:41,740 --> 00:31:43,740
We want to see something amazing
today.
710
00:31:43,740 --> 00:31:46,220
We want flavour, we want
textures...
711
00:31:46,220 --> 00:31:47,780
Yeah.
..and we've come hungry.
712
00:31:47,780 --> 00:31:49,460
WOMAN: Yes!
713
00:31:49,460 --> 00:31:50,580
MAN: Exactly right, yeah.
714
00:31:51,860 --> 00:31:52,980
Yeah, more is more.
715
00:31:52,980 --> 00:31:54,140
Are you ready to get going?
716
00:31:54,140 --> 00:31:55,820
CONTESTANTS: Yes.
Come on, let's go! Come on!
717
00:31:55,820 --> 00:31:57,340
EX-CONTESTANT: Come on!
718
00:31:57,340 --> 00:31:58,540
Yeah, mate!
719
00:31:58,540 --> 00:31:59,580
Whoo, boys!
720
00:31:59,580 --> 00:32:01,900
BOTH: Your time starts now!
721
00:32:01,900 --> 00:32:03,900
(CHEERING)
722
00:32:05,140 --> 00:32:06,660
GRACE: And they are off.
723
00:32:06,660 --> 00:32:10,100
It is Poh and Jean-Christophe
versus our top three.
724
00:32:10,100 --> 00:32:11,820
Come on, guys!
725
00:32:11,820 --> 00:32:14,380
I can't lie.
I really want the boys to win.
726
00:32:14,380 --> 00:32:16,380
(APPLAUSE)
727
00:32:21,780 --> 00:32:24,220
DOT AND LUKE:
Your time starts now!
728
00:32:24,220 --> 00:32:26,220
(CHEERING)
729
00:32:28,180 --> 00:32:29,340
Go, go, go, go!
730
00:32:35,220 --> 00:32:37,460
We've already got
some planning at play.
731
00:32:37,460 --> 00:32:38,460
OK.
732
00:32:41,140 --> 00:32:42,500
I want to do dessert. Is that
OK?
733
00:32:42,500 --> 00:32:44,060
Yeah, of course.
You can do whatever you want.
734
00:32:44,060 --> 00:32:46,020
Tell me first what you want to
do, and then I can adjust.
735
00:32:46,020 --> 00:32:48,060
Well... No, I think
the other way around.
736
00:32:48,060 --> 00:32:50,020
Because, like,
I can adjust to French.
737
00:32:50,020 --> 00:32:51,620
So I was thinking
of doing ile flottante
738
00:32:51,620 --> 00:32:53,340
because it's really fast.
739
00:32:53,340 --> 00:32:55,020
Yeah? OK.
I love ile flottante.
740
00:32:55,020 --> 00:32:56,260
OK.
Perfect.
741
00:32:56,260 --> 00:32:58,100
So I was hoping to do something
742
00:32:58,100 --> 00:33:01,020
with red peppers
for some reason.
743
00:33:01,020 --> 00:33:03,140
Nice and red. Very, very fresh.
744
00:33:04,180 --> 00:33:05,220
We have to hurry up!
745
00:33:05,220 --> 00:33:06,580
Like a brandade.
Oh, yes! Yes, yes, yes.
746
00:33:06,580 --> 00:33:08,020
Yeah, that's what I meant.
747
00:33:08,020 --> 00:33:09,260
They look so excited.
748
00:33:09,260 --> 00:33:10,700
So, we're going French.
749
00:33:10,700 --> 00:33:12,740
LUKE: I'm so interested
to see what happens here.
750
00:33:12,740 --> 00:33:15,580
Me, too. But I think these three
are going to work so well
751
00:33:15,580 --> 00:33:16,580
as a team.
752
00:33:16,580 --> 00:33:19,300
They know each other's flavours,
they know how to work together.
753
00:33:19,300 --> 00:33:20,420
Yeah.
754
00:33:20,420 --> 00:33:24,260
VINNIE: What am I getting,
again? Steak, potatoes...eggs.
755
00:33:24,260 --> 00:33:25,700
Er...
756
00:33:25,700 --> 00:33:27,780
AARON: It'd be pretty cool to be
the first ones
757
00:33:27,780 --> 00:33:30,260
to beat the judges and actually
have those bragging rights.
758
00:33:30,260 --> 00:33:31,980
I'm so ready. Bring it.
Let's go.
759
00:33:31,980 --> 00:33:33,420
Er...
760
00:33:33,420 --> 00:33:36,540
The concept for our finals feast
is "boys barbecue".
761
00:33:36,540 --> 00:33:38,460
We're going to hit hard
with, like, the proteins.
762
00:33:38,460 --> 00:33:40,460
We've got a big piece
of tomahawk steak
763
00:33:40,460 --> 00:33:42,820
with these beautiful prawns,
as well, that we'll butterfly,
764
00:33:42,820 --> 00:33:44,180
and have
all these accompanying sides
765
00:33:44,180 --> 00:33:46,100
that will play well
with all the different flavours.
766
00:33:47,140 --> 00:33:49,020
Do you know what you're doing
or are you just shopping?
767
00:33:49,020 --> 00:33:50,620
Plan - what's the plan?
768
00:33:50,620 --> 00:33:52,700
I'm on meat, yep.
Yep.
769
00:33:52,700 --> 00:33:53,820
Seafood.
770
00:33:53,820 --> 00:33:55,620
I'm going to be on desserts
today.
771
00:33:55,620 --> 00:33:56,700
LUKE: Ooh!
772
00:33:56,700 --> 00:33:58,940
So we're all trying
to play to our strengths.
773
00:33:58,940 --> 00:34:02,700
We've been cooking with each
other for six months now.
774
00:34:02,700 --> 00:34:05,220
It's almost telepathic,
in a sense.
775
00:34:05,220 --> 00:34:07,700
Do the shallots for him first.
I'll get the stock on first.
776
00:34:07,700 --> 00:34:09,180
We get to all band together
777
00:34:09,180 --> 00:34:11,380
and cook,
you know, for a common goal -
778
00:34:11,380 --> 00:34:12,500
bragging rights today.
779
00:34:14,300 --> 00:34:15,900
Go on, Aaron.
780
00:34:15,900 --> 00:34:17,180
EX-CONTESTANT: Go, Aaron!
Whoo!
781
00:34:17,180 --> 00:34:18,500
EX-CONTESTANT: Go, Vinnie!
782
00:34:18,500 --> 00:34:20,740
EX-CONTESTANT: I want to see
some hustle.
783
00:34:21,780 --> 00:34:24,140
DOT: The judges
have not left their bench.
784
00:34:24,140 --> 00:34:25,180
LUKE: Yeah.
785
00:34:25,180 --> 00:34:28,260
Do you want to do...?
I think do potato dauphinois.
786
00:34:28,260 --> 00:34:29,500
Gratin dauphinois.
Dauphinois.
787
00:34:29,500 --> 00:34:31,180
Are you talking about potato?
I think.
788
00:34:31,180 --> 00:34:33,460
Well, as a French thing.
But what do you think?
789
00:34:33,460 --> 00:34:34,660
Yep, excellent.
Dauphinois, yeah?
790
00:34:34,660 --> 00:34:36,300
And then I'll do a couple of
salads. Just... Do you trust me?
791
00:34:36,300 --> 00:34:37,460
Yeah.
OK.
792
00:34:37,460 --> 00:34:38,780
What do you mean,
do I trust you?
793
00:34:38,780 --> 00:34:40,020
Yeah, OK. Alright, cool.
794
00:34:40,020 --> 00:34:41,820
I've been with you for three
years.
795
00:34:41,820 --> 00:34:44,100
As a team dynamic,
Poh and Jean-Christophe...
796
00:34:44,100 --> 00:34:46,100
That is...
He's just come second place,
797
00:34:46,100 --> 00:34:47,460
but he's the Michelin-star head
chef.
798
00:34:47,460 --> 00:34:50,500
Yeah, but Poh moves to the beat
of her own drum, also.
799
00:34:50,500 --> 00:34:51,780
DOT: Mmm.
800
00:34:51,780 --> 00:34:54,380
So this is... Teamwork is going
to be interesting.
801
00:34:54,380 --> 00:34:56,620
Definitely orange and fennel,
classic French.
802
00:34:56,620 --> 00:34:58,140
Yeah. It's definitely Frenchy.
But...
803
00:34:59,340 --> 00:35:04,180
OK. I'm not quite sure
what Jean-Christophe's doing,
804
00:35:04,180 --> 00:35:06,820
but there's chicken
and there's a fish dish.
805
00:35:07,940 --> 00:35:10,860
Oh, and he's also
doing a potato dauphinois.
806
00:35:10,860 --> 00:35:13,900
And then I'm also
going to do a dessert,
807
00:35:13,900 --> 00:35:15,780
which... I'm going to do an ile
flottante.
808
00:35:15,780 --> 00:35:19,300
I'm just staying
out of The Hurricane's way
809
00:35:19,300 --> 00:35:21,020
and letting him do his thing.
810
00:35:24,260 --> 00:35:25,580
Poh, best face ever.
811
00:35:25,580 --> 00:35:28,420
Alright, guys, I'm going to
be on dessert and sauce today,
812
00:35:28,420 --> 00:35:29,540
Alright?
Alright, yeah.
813
00:35:29,540 --> 00:35:32,860
We're working really well. I'm
really happy with the flavours.
814
00:35:32,860 --> 00:35:35,700
I'm really happy with what we've
got going on here.
815
00:35:35,700 --> 00:35:38,820
Our barbecue feast is looking
great.
816
00:35:38,820 --> 00:35:41,220
Vinnie's killing it on the
steak,
817
00:35:41,220 --> 00:35:42,740
Aaron's prawns look amazing.
818
00:35:42,740 --> 00:35:45,100
AARON: How many prawns do you
want? Like, six?
819
00:35:45,100 --> 00:35:46,660
And I'm on dessert.
820
00:35:48,300 --> 00:35:49,740
Wow.
Hello, final three.
821
00:35:49,740 --> 00:35:50,980
Lads.
Hello!
822
00:35:50,980 --> 00:35:52,860
Hello, boys. How are we going?
823
00:35:52,860 --> 00:35:54,740
Hello, Dots! I'm great.
824
00:35:54,740 --> 00:35:56,500
Who's the lead singer
in the band?
825
00:35:56,500 --> 00:35:57,900
PETRO: Me.
Alright, Petro.
826
00:35:57,900 --> 00:35:59,060
Oh, OK. Here it is.
Whoo!
827
00:35:59,060 --> 00:36:00,900
Well, today
I'm in charge of dessert.
828
00:36:00,900 --> 00:36:04,300
So I'm making a chiffon sponge
with strawberries and figs,
829
00:36:04,300 --> 00:36:05,500
and mastiha.
830
00:36:05,500 --> 00:36:08,820
So, did you just say you're
making a chiffon against Poh?
831
00:36:08,820 --> 00:36:10,780
That's a great point. Er...
832
00:36:12,580 --> 00:36:15,540
Er, yeah, but if I can
knock it out of the park,
833
00:36:15,540 --> 00:36:17,460
it'd be pretty cool.
834
00:36:17,460 --> 00:36:18,780
We will see.
835
00:36:18,780 --> 00:36:20,100
You're going to have to nail it.
836
00:36:20,100 --> 00:36:22,580
And if you do,
I'm excited to see what happens.
837
00:36:22,580 --> 00:36:24,500
But if you don't,
there could be a bit of strife.
838
00:36:24,500 --> 00:36:26,500
Maaa...
839
00:36:26,500 --> 00:36:27,660
Good luck.
Good luck, mate.
840
00:36:27,660 --> 00:36:29,340
Thank you!
Nail it.
841
00:36:29,340 --> 00:36:33,300
I don't like how comfortable
Luke looks at the moment.
842
00:36:33,300 --> 00:36:36,980
What is that smell?
Where?
843
00:36:36,980 --> 00:36:39,420
It's too much power
for a young man like that.
844
00:36:39,420 --> 00:36:42,980
And I think he's going to abuse
it just a little bit.
845
00:36:44,580 --> 00:36:47,180
They're facing each other, but
there hasn't been any banter.
846
00:36:47,180 --> 00:36:48,900
I want to win.
I want to have fun.
847
00:36:48,900 --> 00:36:52,700
We are match-fit
and we have numbers on our side.
848
00:36:52,700 --> 00:36:54,420
I think we're in with a good
chance today.
849
00:36:58,780 --> 00:37:01,860
This little family
is looking forward to a feast.
850
00:37:01,860 --> 00:37:04,380
You've got 45 minutes to go.
851
00:37:04,380 --> 00:37:06,380
(CHEERING)
852
00:37:10,660 --> 00:37:13,740
45 minutes to go,
only 45 minutes to go.
853
00:37:13,740 --> 00:37:16,740
From the top we're watching,
like, lots of little busy ants
854
00:37:16,740 --> 00:37:19,020
just doing a heck of a lot of
stuff at once.
855
00:37:19,020 --> 00:37:22,500
The boys are doing
Sunday barbecue vibes.
856
00:37:22,500 --> 00:37:24,300
Alright, Aaron, do you reckon
you could watch that
857
00:37:24,300 --> 00:37:27,460
while I go suss the pantry
for, some sides?
858
00:37:27,460 --> 00:37:30,860
Like, really vibing the
barbecueness with all the smoke.
859
00:37:30,860 --> 00:37:32,500
JEAN-CHRISTOPHE: I don't know
what it is,
860
00:37:32,500 --> 00:37:34,020
but something smells.
It's mine.
861
00:37:34,020 --> 00:37:36,180
When I look over at Poh
and Jean-Christophe,
862
00:37:36,180 --> 00:37:38,500
I've seen, like, these sick
floating islands
863
00:37:38,500 --> 00:37:40,700
that Poh's done.
864
00:37:40,700 --> 00:37:42,980
And then,
I cannot quite figure out
865
00:37:42,980 --> 00:37:44,580
what Jean-Christophe is
doing, though,
866
00:37:44,580 --> 00:37:46,700
'cause he's got,
like, toasted couscous,
867
00:37:46,700 --> 00:37:49,620
some chicken, lots of
vegetables.
868
00:37:49,620 --> 00:37:52,220
They look fantastic!
SOFIA: Poh, hi.
869
00:37:52,220 --> 00:37:54,260
So, you're on dessert?
Yep, I'm on dessert.
870
00:37:54,260 --> 00:37:55,900
So I'm doing ile flottante.
871
00:37:55,900 --> 00:37:58,460
I've steeped mandarin
into the custard...
872
00:37:58,460 --> 00:37:59,500
I can smell it.
873
00:37:59,500 --> 00:38:01,540
..but I have to do two other
sides.
874
00:38:01,540 --> 00:38:05,620
So I'm going to do anchovies
over radish and parsley.
875
00:38:05,620 --> 00:38:06,780
Beautiful!
Super bright.
876
00:38:06,780 --> 00:38:08,300
So lots of brightness...
877
00:38:08,300 --> 00:38:09,780
Sorry, I just have to quickly...
878
00:38:09,780 --> 00:38:11,580
(MUMBLES)
..got to drop this off.
879
00:38:11,580 --> 00:38:13,260
OK, Jean-Christophe.
How are you, Sofia?
880
00:38:13,260 --> 00:38:14,300
We're so good.
881
00:38:14,300 --> 00:38:16,300
We've just had a little update
from Poh on what she's doing.
882
00:38:16,300 --> 00:38:17,340
Yeah, OK.
883
00:38:17,340 --> 00:38:18,820
So that must mean
you're in charge of mains.
884
00:38:18,820 --> 00:38:19,860
Yes, I am, actually.
885
00:38:19,860 --> 00:38:20,900
What are you cooking?
886
00:38:20,900 --> 00:38:23,220
So I'm going to
be doing a chicken dish,
887
00:38:23,220 --> 00:38:26,860
which is the drumstick,
then gratin dauphinois.
888
00:38:26,860 --> 00:38:27,940
Oh!
889
00:38:27,940 --> 00:38:29,940
So I decided to put some
celeriac at the last minute.
890
00:38:29,940 --> 00:38:31,220
So I'm glad. Look at that.
DOT: Yum.
891
00:38:31,220 --> 00:38:32,860
Gorgeous.
We must have it. I love it.
892
00:38:32,860 --> 00:38:34,180
OK.
My favourite root vegetable.
893
00:38:34,180 --> 00:38:36,260
Then I've got a lovely recipe
to make a ratatouille.
894
00:38:36,260 --> 00:38:38,420
Beautiful. Alright.
(GASPS) Ratatouille.
895
00:38:38,420 --> 00:38:39,580
I'm just going to do that now.
896
00:38:39,580 --> 00:38:41,460
I've got some sweet potatoes
in the microwave.
897
00:38:41,460 --> 00:38:42,860
Nice.
That's for my fish dish.
898
00:38:44,380 --> 00:38:46,660
Job done.
And then I do my dessert.
899
00:38:46,660 --> 00:38:48,860
Hold on, you're doing...
You're both doing a dessert?
900
00:38:48,860 --> 00:38:49,860
Ah.
901
00:38:54,700 --> 00:38:56,900
OK. Well, that's good.
I will have to do it, too. Ha!
902
00:38:56,900 --> 00:38:57,940
That's great.
903
00:38:57,940 --> 00:39:00,260
Poh, do you know,
Jean-Christophe is also doing
904
00:39:00,260 --> 00:39:02,180
a dessert?
I have no control over the man.
905
00:39:02,180 --> 00:39:04,580
So, are you...?
Are you guys talking?
906
00:39:04,580 --> 00:39:06,420
We don't need to because
she knows what she's doing,
907
00:39:06,420 --> 00:39:08,820
I know what I'm doing,
and we love each other so much.
908
00:39:10,340 --> 00:39:13,140
DOT: The dynamic between
Poh and Jean-Christophe
909
00:39:13,140 --> 00:39:15,180
is really interesting.
910
00:39:15,180 --> 00:39:17,020
They are so solo workers.
911
00:39:17,020 --> 00:39:19,940
You know, they teach us to
communicate,
912
00:39:19,940 --> 00:39:22,020
and who's the team leader?
913
00:39:22,020 --> 00:39:23,700
Everything is just perfect.
914
00:39:23,700 --> 00:39:25,220
There's not much talking,
is there?
915
00:39:25,220 --> 00:39:26,740
No talking.
On set there's no talking.
916
00:39:26,740 --> 00:39:27,780
Yeah.
917
00:39:27,780 --> 00:39:29,700
"Has to be a team leader."
918
00:39:29,700 --> 00:39:34,700
And here they are - no team
leader, no communication.
919
00:39:34,700 --> 00:39:36,740
They're breaking all the rules.
920
00:39:36,740 --> 00:39:39,700
Jean-Christophe is doing
a dessert as well
921
00:39:39,700 --> 00:39:41,700
because he wants to.
922
00:39:41,700 --> 00:39:43,740
(APPLAUSE)
923
00:39:43,740 --> 00:39:45,020
Oh! Don't. Don't, please.
924
00:39:45,020 --> 00:39:47,020
I know, it's getting colour
quick. Look on the side there.
925
00:39:58,180 --> 00:40:00,980
I love you, boys,
but do me proud, judges!
926
00:40:00,980 --> 00:40:02,460
30 minutes to go!
927
00:40:02,460 --> 00:40:04,780
OTHERS: Come on! Come on!
928
00:40:04,780 --> 00:40:05,820
Let's do it.
929
00:40:05,820 --> 00:40:08,460
Right, what am I doing now?
What was I doing?
930
00:40:08,460 --> 00:40:10,740
It was around the 25-minute mark
in the last cook...
931
00:40:10,740 --> 00:40:12,380
Where it all fell down?
Where, like...
932
00:40:12,380 --> 00:40:15,500
Yeah, Cyclone Jean-Christophe
hit and it was a bombsite.
933
00:40:15,500 --> 00:40:17,020
Shhh.
934
00:40:18,660 --> 00:40:19,940
And I think we're getting close.
935
00:40:19,940 --> 00:40:21,460
Oh!
936
00:40:21,460 --> 00:40:22,780
I can't believe this.
937
00:40:22,780 --> 00:40:25,100
This is the battle of the
century.
938
00:40:25,100 --> 00:40:27,780
The judges
versus the contestants.
939
00:40:29,220 --> 00:40:33,020
Poh and Jean-Christophe seem to
be working completely solo.
940
00:40:33,020 --> 00:40:35,620
But, together,
they have so much experience
941
00:40:35,620 --> 00:40:38,260
and a few Michelin stars
on their side.
942
00:40:38,260 --> 00:40:41,860
This has got to finish slowly.
Here we are. Now I can flambe.
943
00:40:43,900 --> 00:40:46,220
The boys are working together
so well.
944
00:40:46,220 --> 00:40:48,340
Everything is going really
smoothly
945
00:40:48,340 --> 00:40:50,340
and their barbecue feast
looks unreal.
946
00:40:50,340 --> 00:40:51,660
AARON: What do you reckon
about these?
947
00:40:51,660 --> 00:40:52,740
They look beautiful.
948
00:40:52,740 --> 00:40:54,620
Competition is well
and truly on.
949
00:40:56,180 --> 00:40:58,180
DOT: Oh, we've got
some flames from JC.
950
00:40:59,620 --> 00:41:01,900
Hey, they're burning their dish!
They're burning it!
951
00:41:03,260 --> 00:41:04,540
Shut up!
952
00:41:04,540 --> 00:41:06,580
(LAUGHTER)
953
00:41:06,580 --> 00:41:07,860
You got this, JC.
954
00:41:08,940 --> 00:41:10,980
The gantry vibes are very loud.
955
00:41:10,980 --> 00:41:13,580
Poh!
Poh, that looks so good.
956
00:41:13,580 --> 00:41:16,940
And I'm hearing a lot of "Go,
Poh!" And "Go, Jean-Christophe!"
957
00:41:16,940 --> 00:41:19,940
And that's just not on.
You know, they're on our team.
958
00:41:19,940 --> 00:41:22,180
Just because you got eliminated,
that's not my fault.
959
00:41:22,180 --> 00:41:24,100
You know what?
As long as we have some fun,
960
00:41:24,100 --> 00:41:26,380
and I reckon we're going to put
up some really tasty dishes,
961
00:41:26,380 --> 00:41:27,620
I reckon we might be alright.
962
00:41:27,620 --> 00:41:30,180
We are working awesome
as a team today.
963
00:41:30,180 --> 00:41:32,700
Our barbecue feast
is coming along beautifully.
964
00:41:32,700 --> 00:41:33,900
Potato gratin.
965
00:41:33,900 --> 00:41:36,260
We've got Aaron
on the grilled zucchini side,
966
00:41:36,260 --> 00:41:39,980
Petro's making his cake,
and I'm on the potato gratin.
967
00:41:41,060 --> 00:41:43,620
Luke, do you see the care I'm
taking with every layer?
968
00:41:45,900 --> 00:41:47,500
I just want you to know
969
00:41:47,500 --> 00:41:49,700
that Jean-Christophe
is also doing a gratin.
970
00:41:49,700 --> 00:41:50,740
Of course he is.
971
00:41:52,060 --> 00:41:54,220
Yeah, I think
that's very, very well done.
972
00:41:54,220 --> 00:41:56,020
I definitely
am a little bit concerned.
973
00:41:56,020 --> 00:41:59,020
You know, I'm making a French
dish against a Frenchman.
974
00:42:00,380 --> 00:42:04,180
This is so important,
not having too much liquid.
975
00:42:04,180 --> 00:42:08,860
I haven't made potato gratin
before.
976
00:42:08,860 --> 00:42:11,180
I know
what it's supposed to be like,
977
00:42:11,180 --> 00:42:12,900
but I haven't actually made it.
978
00:42:16,580 --> 00:42:17,900
But you know what?
I reckon I got it.
979
00:42:17,900 --> 00:42:19,540
It'll be fine. It'll be fine.
980
00:42:21,940 --> 00:42:24,580
Quickly, quickly.
Hurry up, hurry up.
981
00:42:24,580 --> 00:42:27,180
So I don't even
have to think of this anymore.
982
00:42:27,180 --> 00:42:28,380
We're not really a team.
983
00:42:29,420 --> 00:42:30,620
We're more like two chefs
984
00:42:30,620 --> 00:42:32,540
working in two different
restaurants
985
00:42:32,540 --> 00:42:35,060
and hoping that our dishes
and our menus, match.
986
00:42:35,060 --> 00:42:37,460
Um, no. I think
it's going to be OK, actually.
987
00:42:38,500 --> 00:42:41,340
I need some fish
and some... (CLAPS) ..peppers.
988
00:42:41,340 --> 00:42:43,980
But I think Jean-Christophe
decided
989
00:42:43,980 --> 00:42:45,500
he was going to do a dessert.
990
00:42:45,500 --> 00:42:47,500
But I'd convinced him not to.
991
00:42:47,500 --> 00:42:50,020
I'm going to
get my stuff done on time,
992
00:42:50,020 --> 00:42:52,300
but I'm a bit worried about him.
993
00:42:54,540 --> 00:42:58,300
Just trying to get my two sides,
my desserts, pretty much done.
994
00:42:58,300 --> 00:43:02,540
And then I'm also on to
my radish with anchovies,
995
00:43:02,540 --> 00:43:06,420
and chard, fennel
with ouzo reduction.
996
00:43:07,620 --> 00:43:08,820
Jean-Christophe, how are you?
997
00:43:08,820 --> 00:43:10,300
So far, so good.
998
00:43:10,300 --> 00:43:13,740
I'm happy with the dishes
that we came to decide together.
999
00:43:13,740 --> 00:43:16,300
And, um... And, um...
1000
00:43:16,300 --> 00:43:18,100
And I think we've got a big
chance.
1001
00:43:18,100 --> 00:43:19,540
Anyway, we have no choice.
1002
00:43:19,540 --> 00:43:21,740
We are not going to embarrass
ourselves together.
1003
00:43:23,580 --> 00:43:24,860
LUKE: Contestants and judges,
1004
00:43:24,860 --> 00:43:27,180
everything's riding
on this cook!
1005
00:43:27,180 --> 00:43:29,140
You've got 15 minutes to go!
1006
00:43:29,140 --> 00:43:31,140
(CHEERING)
1007
00:43:33,220 --> 00:43:35,660
Luke's been waiting his
whole life for this moment.
1008
00:43:38,140 --> 00:43:39,580
Right, what am I doing?
1009
00:43:39,580 --> 00:43:41,580
(CHEERING AND APPLAUSE)
1010
00:43:43,740 --> 00:43:45,540
You've gone red,
so it was a good one.
1011
00:43:45,540 --> 00:43:46,700
Yeah.
That's how you know.
1012
00:43:46,700 --> 00:43:47,940
I think
we might have burst something.
1013
00:43:50,500 --> 00:43:52,500
My steaks are looking
spectacular.
1014
00:43:52,500 --> 00:43:54,220
They're presented beautifully.
1015
00:43:54,220 --> 00:43:55,420
WOMAN: Looks beautiful, Vinnie.
1016
00:43:56,660 --> 00:43:59,180
Aaron's prawns
are looking so delicious.
1017
00:43:59,180 --> 00:44:00,380
Aaron.
What?
1018
00:44:00,380 --> 00:44:02,140
How are you going?
So far, so good.
1019
00:44:02,140 --> 00:44:03,740
Our sides
are looking really, really good.
1020
00:44:03,740 --> 00:44:05,220
I've got some charred zucchini
1021
00:44:05,220 --> 00:44:06,940
with a lemon and tarragon
dressing
1022
00:44:06,940 --> 00:44:09,460
and some endive and fig salad.
1023
00:44:09,460 --> 00:44:11,540
Alright.
We're pretty good, yeah?
1024
00:44:11,540 --> 00:44:12,540
Yeah.
1025
00:44:12,540 --> 00:44:13,940
Petro's cake's in the oven,
1026
00:44:13,940 --> 00:44:16,220
and it's time
to check on my potato gratin.
1027
00:44:16,220 --> 00:44:18,100
Hey, Aaron.
Yeah, hit me.
1028
00:44:18,100 --> 00:44:21,140
I think there's too much liquid
in this.
1029
00:44:21,140 --> 00:44:24,460
It's cooked, but it's wet as.
Pour it out.
1030
00:44:24,460 --> 00:44:25,860
How?
Like...
1031
00:44:29,420 --> 00:44:32,540
I check on my potato gratin
and it is so wet.
1032
00:44:32,540 --> 00:44:35,220
It's like a soup.
It's like a potato soup.
1033
00:44:35,220 --> 00:44:36,980
So I decide that maybe I'll try
1034
00:44:36,980 --> 00:44:38,380
and push a bit of weight
on the potatoes
1035
00:44:38,380 --> 00:44:40,220
to get a little bit
of that excess moisture out.
1036
00:44:42,620 --> 00:44:46,380
And maybe I just need to get
them in the oven at full temp.
1037
00:44:46,380 --> 00:44:48,980
I'm just hoping that that liquid
evaporates and dries up.
1038
00:44:48,980 --> 00:44:50,220
But if we don't,
1039
00:44:50,220 --> 00:44:51,820
then we're definitely
not in with a chance.
1040
00:44:51,820 --> 00:44:54,100
Let's chat about plating, yeah?
Yeah.
1041
00:44:57,620 --> 00:44:58,620
WOMAN: Yum.
1042
00:45:00,860 --> 00:45:02,580
Whoo! Come on, guys!
Come on!
1043
00:45:02,580 --> 00:45:04,900
It looks and smells incredible!
1044
00:45:06,020 --> 00:45:09,180
OK. Ignore me. Just plate.
Take everything from the oven.
1045
00:45:09,180 --> 00:45:10,460
Yeah.
There we are.
1046
00:45:10,460 --> 00:45:11,980
So, first one.
Oh, amazing.
1047
00:45:11,980 --> 00:45:13,940
OK, OK.
Of course it's bloody amazing.
1048
00:45:13,940 --> 00:45:16,260
Look at that.
See, gratin dauphinois.
1049
00:45:16,260 --> 00:45:17,340
Now, that's a gratin!
1050
00:45:17,340 --> 00:45:18,860
That's how you want
your gratin to look.
1051
00:45:18,860 --> 00:45:20,460
That is perfect.
That is a gratin.
1052
00:45:20,460 --> 00:45:23,380
Vinnie, come have a look
at their gr... Ha!
1053
00:45:23,380 --> 00:45:26,260
So far, so good.
We've got everything we need.
1054
00:45:26,260 --> 00:45:29,580
That is one dish, two dish.
You got the chicken?
1055
00:45:29,580 --> 00:45:31,540
Watch out. It's very, very hot.
Yep.
1056
00:45:31,540 --> 00:45:32,820
Ratatouille, done.
1057
00:45:32,820 --> 00:45:34,540
Now the fish dish,
1058
00:45:34,540 --> 00:45:38,420
which is basically
some half-cooked fish
1059
00:45:38,420 --> 00:45:42,860
mixed with sweet potatoes
and stuffed into a red pepper,
1060
00:45:42,860 --> 00:45:45,100
baked in the oven
with some mozzarella.
1061
00:45:45,100 --> 00:45:47,020
Please, please, please.
1062
00:45:48,580 --> 00:45:49,580
Bon appetit.
1063
00:45:53,180 --> 00:45:54,220
GRACE: Oh, my God.
1064
00:45:54,220 --> 00:45:56,820
Poh and Jean-Christophe
have pulled this out of the bag.
1065
00:45:56,820 --> 00:46:00,100
Their French feast
is looking unreal.
1066
00:46:00,100 --> 00:46:02,580
Here. Just don't...
'Cause you'll damage the board.
1067
00:46:02,580 --> 00:46:05,740
Finish with some oil, please.
With what?
1068
00:46:05,740 --> 00:46:07,380
Poh, some oil.
Oil.
1069
00:46:07,380 --> 00:46:08,500
Just a bit of oil,
just like that.
1070
00:46:08,500 --> 00:46:10,060
Yeah, yeah, yeah. Got it.
I got it, I got it.
1071
00:46:10,060 --> 00:46:11,100
OK.
(LAUGHTER)
1072
00:46:11,100 --> 00:46:12,700
Come on, come on, come on!
1073
00:46:15,660 --> 00:46:17,140
VINNIE: Petro,
what about this cake?
1074
00:46:17,140 --> 00:46:18,540
Yeah, gotta get the cake out.
1075
00:46:19,540 --> 00:46:20,820
I'm running out of time.
1076
00:46:20,820 --> 00:46:22,900
This cake has taken a lot longer
than expected
1077
00:46:22,900 --> 00:46:23,940
because it's so big.
1078
00:46:23,940 --> 00:46:25,540
I made the cake a little too
big,
1079
00:46:25,540 --> 00:46:28,540
which is why it took longer to
cook, longer to cool.
1080
00:46:28,540 --> 00:46:31,140
I want three even layers of
cake,
1081
00:46:31,140 --> 00:46:33,420
so I need to slice it evenly,
1082
00:46:33,420 --> 00:46:37,100
remove the layers,
and then start my piping.
1083
00:46:37,100 --> 00:46:38,100
Oh.
1084
00:46:39,340 --> 00:46:41,460
But my cake is still warm...
1085
00:46:41,460 --> 00:46:43,860
The boys could be in trouble.
1086
00:46:43,860 --> 00:46:46,620
..which means that this cake
could just collapse.
1087
00:46:46,620 --> 00:46:48,700
EX-CONTESTANT: Oh, my God, oh,
my God, oh, my God, oh, my God.
1088
00:46:48,700 --> 00:46:50,740
We might not get a cake up here.
1089
00:46:50,740 --> 00:46:52,140
What is he doing?
1090
00:46:53,500 --> 00:46:54,660
Oh, he's taking the top off.
1091
00:46:55,700 --> 00:46:56,740
Why?
1092
00:47:06,340 --> 00:47:08,900
DOT: We want your dishes to be
fantastic!
1093
00:47:08,900 --> 00:47:10,580
Come on! Two minutes to go!
1094
00:47:10,580 --> 00:47:12,580
(CHEERING)
1095
00:47:15,180 --> 00:47:18,340
We just need to torch.
I just need to remove them.
1096
00:47:22,740 --> 00:47:24,660
WOMAN: Oh, he's going to
decorate the whole thing
1097
00:47:24,660 --> 00:47:25,860
in two minutes.
1098
00:47:25,860 --> 00:47:27,380
Careful, Petro.
1099
00:47:27,380 --> 00:47:30,380
At the moment,
I'm focusing solely on my cake.
1100
00:47:30,380 --> 00:47:33,060
That is my objective.
This is my dish.
1101
00:47:33,060 --> 00:47:36,100
And I do not want to
not put up a cake.
1102
00:47:36,100 --> 00:47:38,940
Petro, is it still hot?
Yeah.
1103
00:47:38,940 --> 00:47:42,700
There's no more time
to cool down this cake.
1104
00:47:42,700 --> 00:47:45,500
So I'm cutting it,
there's steam coming out of it.
1105
00:47:45,500 --> 00:47:48,180
But I have to ice it,
I've got no choice.
1106
00:47:48,180 --> 00:47:50,900
Oh, my God,
this is so hard to watch.
1107
00:47:50,900 --> 00:47:54,020
So I've got
a mastiha Chantilly cream,
1108
00:47:54,020 --> 00:47:56,260
and then I'll be putting
my macerated strawberries
1109
00:47:56,260 --> 00:47:57,460
on top of that.
1110
00:47:57,460 --> 00:48:00,540
And I'll finish off
with Chantilly cream all over.
1111
00:48:00,540 --> 00:48:01,780
Oh, he's doing it.
1112
00:48:03,180 --> 00:48:05,580
Can we...? Wait.
Don't worry. Let's go for it.
1113
00:48:05,580 --> 00:48:07,460
We had a plan that we've done.
1114
00:48:07,460 --> 00:48:09,180
Oh, my gosh,
this is down to the wire!
1115
00:48:09,180 --> 00:48:10,540
WOMAN: Come on, boys!
1116
00:48:11,700 --> 00:48:12,740
Oh, my God!
1117
00:48:13,780 --> 00:48:14,980
LUKE: Get it on the plate!
1118
00:48:14,980 --> 00:48:16,860
Oh, my God.
They've got to move it.
1119
00:48:16,860 --> 00:48:19,460
Time is up in ten, nine,
eight...
1120
00:48:19,460 --> 00:48:21,660
VINNIE: What are we doing?
PETRO: Just chuck them on.
1121
00:48:21,660 --> 00:48:25,900
..seven, six, five, four,
1122
00:48:25,900 --> 00:48:27,020
three...
How are we doing?
1123
00:48:27,020 --> 00:48:28,380
..two, one! That's enough!
1124
00:48:32,820 --> 00:48:34,700
Oh!
1125
00:48:42,060 --> 00:48:46,100
It's actually a very nice
bonding experience at the end.
1126
00:48:46,100 --> 00:48:47,740
We feel so close.
Yeah.
1127
00:48:47,740 --> 00:48:49,660
This has changed
our relationship
1128
00:48:49,660 --> 00:48:51,860
after making
that cake at the end together.
1129
00:48:51,860 --> 00:48:53,060
For three home cooks,
1130
00:48:53,060 --> 00:48:55,380
I think we did a pretty
banging good job, I reckon.
1131
00:48:55,380 --> 00:48:57,700
In terms of flavour
and what we've done,
1132
00:48:57,700 --> 00:48:59,820
I think we're definitely
in with a chance.
1133
00:48:59,820 --> 00:49:02,420
It's amazing what you can
do with no communication.
1134
00:49:04,900 --> 00:49:07,660
I mean we could
be quantity over quality,
1135
00:49:07,660 --> 00:49:09,500
but I'm feeling very confident.
1136
00:49:09,500 --> 00:49:10,980
I think we've got some
solid flavours
1137
00:49:10,980 --> 00:49:13,540
and I think we've balanced
each other's flavours well.
1138
00:49:14,660 --> 00:49:16,700
I think we're gonna win.
1139
00:49:18,900 --> 00:49:21,340
The first final feast
we would like to try
1140
00:49:21,340 --> 00:49:22,740
is by the judges.
1141
00:49:22,740 --> 00:49:24,340
(CHEERING AND APPLAUSE)
1142
00:49:33,460 --> 00:49:35,900
SOFIA: Oh, my goodness. Oh.
1143
00:49:39,620 --> 00:49:40,980
Wow.
1144
00:49:44,340 --> 00:49:46,420
Poh, Jean-Christophe,
can you please talk us
1145
00:49:46,420 --> 00:49:48,260
through your finals feast?
Lots here.
1146
00:49:48,260 --> 00:49:49,620
Jean-Christophe, do you want to
start?
1147
00:49:49,620 --> 00:49:50,780
Ladies first.
Oh, no.
1148
00:49:50,780 --> 00:49:52,900
You start with the mains.
Oh, no, it's still going.
1149
00:49:52,900 --> 00:49:54,340
OK.
1150
00:49:54,340 --> 00:49:58,220
So, I made crispy, spicy
1151
00:49:58,220 --> 00:50:01,020
chicken gigolettes,
1152
00:50:01,020 --> 00:50:04,220
an oven-dry ratatouille,
1153
00:50:04,220 --> 00:50:06,140
a gratin dauphinois...
1154
00:50:07,620 --> 00:50:09,620
..and a brandade...
1155
00:50:10,620 --> 00:50:12,620
..of red peppers.
1156
00:50:12,620 --> 00:50:15,380
I did a chard fennel
1157
00:50:15,380 --> 00:50:18,540
with an orange and ouzo
agrodolce...
1158
00:50:20,100 --> 00:50:23,580
..radishes and parsley
with a lemon anchovy dressing
1159
00:50:23,580 --> 00:50:26,820
and iles flottantes,
or floating islands.
1160
00:50:32,740 --> 00:50:34,340
Are you gonna eat all that
by yourself?
1161
00:50:35,340 --> 00:50:38,820
The answer, Vinnie, is yes.
(LAUGHTER)
1162
00:50:51,460 --> 00:50:53,420
(LAUGHTER)
1163
00:50:57,700 --> 00:50:59,900
When I eat these dishes,
1164
00:50:59,900 --> 00:51:01,580
it is so clear to me
1165
00:51:01,580 --> 00:51:03,780
that you are speaking
the same language.
1166
00:51:03,780 --> 00:51:05,060
Wow.
1167
00:51:06,060 --> 00:51:07,300
I think you've understood
1168
00:51:07,300 --> 00:51:09,700
each other on such a deep level
1169
00:51:09,700 --> 00:51:11,260
with these dishes.
1170
00:51:11,260 --> 00:51:13,660
It's all pretty Frenchy,
1171
00:51:13,660 --> 00:51:15,180
but I think, Poh,
1172
00:51:15,180 --> 00:51:18,220
you have been really
considered
1173
00:51:18,220 --> 00:51:20,380
in knowing
what Jean-Christophe is cooking
1174
00:51:20,380 --> 00:51:23,780
and very deliberately
made beautiful support acts.
1175
00:51:23,780 --> 00:51:27,180
This is the full package as far
as I'm concerned.
1176
00:51:27,180 --> 00:51:28,340
I love it.
1177
00:51:28,340 --> 00:51:30,260
It's a bit awkward to say,
because I think
1178
00:51:30,260 --> 00:51:32,580
I kind of have to disagree
with you when you say
1179
00:51:32,580 --> 00:51:34,340
that you really like it.
Go for it.
1180
00:51:35,340 --> 00:51:37,820
'Cause I flippin' love it!
(LAUGHTER)
1181
00:51:42,060 --> 00:51:44,780
The chicken, the couscous
on that is genius.
1182
00:51:44,780 --> 00:51:46,940
The gratin is delicious.
1183
00:51:46,940 --> 00:51:49,060
This little bad boy,
pretty good.
1184
00:51:49,060 --> 00:51:51,140
And I honestly reckon
the other highlight
1185
00:51:51,140 --> 00:51:52,420
is Poh's radish salad.
1186
00:51:52,420 --> 00:51:54,220
Just the play of the anchovy
1187
00:51:54,220 --> 00:51:57,140
and the parsley is genius.
1188
00:51:57,140 --> 00:51:59,420
I'm delighted you say that.
Thank you.
1189
00:51:59,420 --> 00:52:01,300
Well, I feel like
I've just walked into
1190
00:52:01,300 --> 00:52:04,620
a little farm restaurant
1191
00:52:04,620 --> 00:52:07,540
and the tastes are out
of this world.
1192
00:52:07,540 --> 00:52:09,620
This ratatouille, it's just,
1193
00:52:09,620 --> 00:52:11,820
every vegetable is singing.
1194
00:52:13,020 --> 00:52:15,700
This gratin is beautiful.
1195
00:52:15,700 --> 00:52:18,180
I don't think I've ever had
better in my life.
1196
00:52:18,180 --> 00:52:21,180
There's layers of flavour
in there
1197
00:52:21,180 --> 00:52:24,020
that you can't believe
you get in 75 minutes.
1198
00:52:24,020 --> 00:52:25,500
It's delicious.
1199
00:52:25,500 --> 00:52:27,300
I can't wait to
get into dessert.
1200
00:52:44,500 --> 00:52:48,380
Poh, I want to pour this cream
all over my body.
1201
00:52:50,100 --> 00:52:54,140
It is so delicious.
1202
00:52:54,140 --> 00:52:58,620
It's like incredibly gentle
1203
00:52:58,620 --> 00:53:02,220
and floral
and kind of feminine.
1204
00:53:02,220 --> 00:53:03,820
It's just like this whisper
1205
00:53:03,820 --> 00:53:07,460
of the most beautiful,
fairy-like flavours.
1206
00:53:09,780 --> 00:53:12,620
Jesus, Luke.
(LAUGHTER)
1207
00:53:12,620 --> 00:53:14,260
We've got another
one of these to go.
1208
00:53:15,260 --> 00:53:16,820
This cream thing,
that needs to be
1209
00:53:16,820 --> 00:53:18,340
on the shelves,
whether it's body lotion
1210
00:53:18,340 --> 00:53:20,260
or a dessert topping
1211
00:53:20,260 --> 00:53:23,700
that needs to be
on the shelves asap.
1212
00:53:23,700 --> 00:53:25,700
It is unbelievable.
1213
00:53:25,700 --> 00:53:26,780
Thank you.
1214
00:53:26,780 --> 00:53:29,300
And as someone who grew up
as a huge fan of yours...
1215
00:53:31,060 --> 00:53:32,660
..I'll tell you,
you're almost the reason why
1216
00:53:32,660 --> 00:53:34,100
I fell in love with cooking.
1217
00:53:34,100 --> 00:53:36,420
I want to say thank you
for everything you've given me
1218
00:53:36,420 --> 00:53:38,820
in this kitchen and all the
inspiration you've given me.
1219
00:53:38,820 --> 00:53:40,820
Luke! Cuddle.
1220
00:53:40,820 --> 00:53:42,100
Yes.
1221
00:53:56,620 --> 00:53:59,140
The next feast we'd like to try
is from the boy band.
1222
00:53:59,140 --> 00:54:00,700
Come on down.
1223
00:54:02,420 --> 00:54:05,060
VINNIE: That was probably
one of the most fun cooks
1224
00:54:05,060 --> 00:54:07,500
I've had
in this kitchen to date.
1225
00:54:10,140 --> 00:54:11,260
Everything that we've put up
1226
00:54:11,260 --> 00:54:14,140
is looking and smelling really,
really delicious.
1227
00:54:15,420 --> 00:54:16,660
Oh, my goodness.
1228
00:54:16,660 --> 00:54:18,540
That's a lot of steak.
You wanted a feast.
1229
00:54:18,540 --> 00:54:20,340
I think there's
a little bit of a possibility
1230
00:54:20,340 --> 00:54:22,260
that we could beat
the judges today.
1231
00:54:35,380 --> 00:54:37,380
Alright. What did you make,
boys?
1232
00:54:40,180 --> 00:54:41,300
AARON: So today we've made
1233
00:54:41,300 --> 00:54:43,980
some herb and butter
butterflied prawns
1234
00:54:43,980 --> 00:54:44,980
on the hibachi.
1235
00:54:46,100 --> 00:54:47,340
We've got some zucchini
1236
00:54:47,340 --> 00:54:49,700
with a tarragon,
lemon and olive oil dressing.
1237
00:54:51,020 --> 00:54:53,700
VINNIE: Salad is
some endive and figs
1238
00:54:53,700 --> 00:54:55,780
with an orange
and balsamic dressing.
1239
00:54:56,900 --> 00:54:58,980
And then I've done some
rib eye steak
1240
00:54:58,980 --> 00:55:01,460
on the hibachi
with a red wine jus
1241
00:55:01,460 --> 00:55:03,340
and some potato gratin.
1242
00:55:04,740 --> 00:55:06,580
PETRO: And I have made
1243
00:55:06,580 --> 00:55:09,980
an olive oil
and mastiha chiffon cake.
1244
00:55:11,580 --> 00:55:13,860
Shall we see if it tastes
as good as it looks?
1245
00:55:13,860 --> 00:55:15,340
DOT: Let's give it a go.
1246
00:55:34,340 --> 00:55:35,460
Alright.
1247
00:55:35,460 --> 00:55:38,700
I've got to start with
the steak because it's amazing.
1248
00:55:38,700 --> 00:55:39,900
Thank you.
1249
00:55:41,020 --> 00:55:42,540
Look at that.
1250
00:55:42,540 --> 00:55:44,100
That's what you want.
1251
00:55:45,100 --> 00:55:47,660
I love the sauce
that you put with the prawns.
1252
00:55:47,660 --> 00:55:49,140
It's got lots of herbs in it.
1253
00:55:49,140 --> 00:55:52,220
Lots of brightness,
lots of lift.
1254
00:55:52,220 --> 00:55:54,140
Let's talk about the gratin.
1255
00:55:55,260 --> 00:55:57,340
Lots of work in the layers.
1256
00:55:57,340 --> 00:55:59,260
Beautiful herbs.
1257
00:55:59,260 --> 00:56:01,220
Perfectly seasoned.
1258
00:56:02,700 --> 00:56:04,340
A little bit wet.
Mm.
1259
00:56:04,340 --> 00:56:06,420
You boys took
a few risks today.
1260
00:56:06,420 --> 00:56:09,540
You've decided to cook
a French jus
1261
00:56:09,540 --> 00:56:12,260
against a Frenchman
in Jean-Christophe.
1262
00:56:12,260 --> 00:56:13,940
And I honestly reckon
1263
00:56:13,940 --> 00:56:16,820
I might have to exchange
this fork and this knife
1264
00:56:16,820 --> 00:56:18,460
for a packet of nails
and a hammer,
1265
00:56:18,460 --> 00:56:20,140
because that jus
belongs in the Louvre.
1266
00:56:20,140 --> 00:56:21,940
It is unbelievable.
1267
00:56:21,940 --> 00:56:23,060
VINNIE: In the Louvre!
1268
00:56:26,420 --> 00:56:28,100
I don't completely get it.
Hold on.
1269
00:56:28,100 --> 00:56:29,780
It needs to be hung
in the Louvre.
1270
00:56:29,780 --> 00:56:31,780
Oh, I thought you were
breaking in.
1271
00:56:35,140 --> 00:56:36,900
Wow. This is a spread.
1272
00:56:37,900 --> 00:56:39,180
Very modern Australian.
1273
00:56:39,180 --> 00:56:40,740
Loving the vibes.
1274
00:56:40,740 --> 00:56:41,740
The prawns,
1275
00:56:41,740 --> 00:56:43,580
love the flavour you've got
in there.
1276
00:56:43,580 --> 00:56:46,420
Beautiful contrast
with the orange shells
1277
00:56:46,420 --> 00:56:48,980
and that lovely bright sauce.
1278
00:56:48,980 --> 00:56:50,020
Great job, guys.
1279
00:56:50,020 --> 00:56:51,620
Let's get into dessert.
Let's.
1280
00:56:51,620 --> 00:56:52,820
Yeah.
1281
00:57:02,340 --> 00:57:04,500
Oh! What a cake, man!
1282
00:57:06,420 --> 00:57:07,900
Guys, what's in that chiffon
cake?
1283
00:57:07,900 --> 00:57:10,660
I actually got the recipe
1284
00:57:10,660 --> 00:57:12,100
from an Australian food icon.
1285
00:57:12,100 --> 00:57:14,220
Nice.
1286
00:57:14,220 --> 00:57:15,580
And I'm looking at her.
1287
00:57:17,740 --> 00:57:20,180
And you've chosen to cook
a chiffon against Poh
1288
00:57:20,180 --> 00:57:21,300
with her recipe.
1289
00:57:21,300 --> 00:57:23,220
So I'm excited to taste it.
1290
00:57:45,060 --> 00:57:48,100
Oh, he's nailed it.
(LAUGHTER)
1291
00:57:48,100 --> 00:57:49,940
The crumb on that chiffon,
1292
00:57:49,940 --> 00:57:52,580
it is so light and fluffy.
1293
00:57:52,580 --> 00:57:53,940
Super airy.
1294
00:57:53,940 --> 00:57:55,700
It dissolves in your mouth.
1295
00:57:57,180 --> 00:57:58,500
No notes on that one.
1296
00:58:02,220 --> 00:58:04,940
Dot, can you please give
me another slice?
1297
00:58:04,940 --> 00:58:06,340
I think Poh's
got to taste this.
1298
00:58:14,260 --> 00:58:16,180
It is a perfect cake.
1299
00:58:16,180 --> 00:58:19,780
Everything down to the flavour,
the technique, the texture,
1300
00:58:19,780 --> 00:58:22,260
and the company I'm eating it
with is just perfect.
1301
00:58:24,340 --> 00:58:26,060
This cake is exceptional.
1302
00:58:26,060 --> 00:58:28,620
You know, it's that
perfect, light finish
1303
00:58:28,620 --> 00:58:31,060
with all
these beautiful flavours.
1304
00:58:31,060 --> 00:58:34,180
And I think it's a lovely
end to your finals feast.
1305
00:58:34,180 --> 00:58:35,340
So thank you, boys.
1306
00:58:35,340 --> 00:58:36,340
Thank you, Dot.
1307
00:58:36,340 --> 00:58:38,020
What do you think, Poh?
1308
00:58:38,020 --> 00:58:39,980
Oh, Poh, you didn't.
1309
00:58:41,740 --> 00:58:44,500
I mean, I mean, it's alright,
it's alright, it's alright.
1310
00:58:44,500 --> 00:58:47,660
Well done, boys. You should be
very proud of yourselves.
1311
00:58:47,660 --> 00:58:48,700
You make an awesome team.
1312
00:58:48,700 --> 00:58:50,940
Well done.
Thank you.
1313
00:59:00,180 --> 00:59:03,380
Let me just start off by saying
I have had the best day.
1314
00:59:04,780 --> 00:59:05,860
Same here.
1315
00:59:07,100 --> 00:59:10,820
Round two was the classic
contestants v judges.
1316
00:59:10,820 --> 00:59:13,820
Both of your feasts
were exceptional.
1317
00:59:13,820 --> 00:59:15,860
But when it comes to execution,
1318
00:59:15,860 --> 00:59:18,820
one feast was flawless...
1319
00:59:20,100 --> 00:59:21,700
..and that was.
1320
00:59:25,180 --> 00:59:26,980
The judge's feast!
1321
00:59:36,460 --> 00:59:38,100
The next time we see you all
1322
00:59:38,100 --> 00:59:41,140
will be the semifinal.
1323
00:59:41,140 --> 00:59:44,260
You'll need to prepare a
two-course dining experience,
1324
00:59:44,260 --> 00:59:47,260
serving a main followed
by dessert.
1325
00:59:47,260 --> 00:59:50,340
So you three go home
1326
00:59:50,340 --> 00:59:52,820
and think up
a menu that will amaze.
1327
00:59:53,820 --> 00:59:56,060
Get a good night's sleep
and we'll see you very soon.
1328
00:59:56,060 --> 00:59:57,420
Well done!
1329
01:00:01,820 --> 01:00:03,220
ANNOUNCER: Tomorrow night...
1330
01:00:04,340 --> 01:00:07,580
..it's the moment
they've been waiting for.
1331
01:00:09,900 --> 01:00:12,260
AARON: I feel like I earned,
not just a jacket,
1332
01:00:12,260 --> 01:00:14,340
but a place in the top three.
1333
01:00:14,340 --> 01:00:16,140
PETRO: This is the one.
1334
01:00:16,140 --> 01:00:19,100
This is the challenge
that I've dreamt of,
1335
01:00:19,100 --> 01:00:22,060
and I can't believe that I'm
going to be a part of it.
1336
01:00:22,060 --> 01:00:23,900
A service challenge
1337
01:00:23,900 --> 01:00:27,860
that could rewrite
their history.
1338
01:00:27,860 --> 01:00:29,620
VINNIE: There's no
turning back now.
1339
01:00:29,620 --> 01:00:32,180
This is exactly what I want
and where I want to be.
1340
01:00:33,540 --> 01:00:35,100
Come on, come on.
1341
01:00:36,300 --> 01:00:39,500
Your menu needs to show us
how far you've come as a cook.
1342
01:00:39,500 --> 01:00:41,340
This is it. It's a semifinal.
1343
01:00:42,860 --> 01:00:45,420
SOFIA: There are only two spots
in the grand finale.
1344
01:00:47,420 --> 01:00:49,260
Prove you deserve one of them.
97765
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