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NARRATOR: Previously on
MasterChef Australia...
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00:00:03,960 --> 00:00:06,720
You are going to be making my...
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00:00:06,720 --> 00:00:08,120
..Jack In A Box.
4
00:00:08,120 --> 00:00:09,360
KHRISTIAN: Wow!
5
00:00:09,360 --> 00:00:12,600
Our very own Michelin-starred judge
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00:00:12,600 --> 00:00:14,480
set the bar high
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00:00:14,480 --> 00:00:17,240
for their first pressure test.
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00:00:17,240 --> 00:00:18,640
Oh!
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00:00:20,040 --> 00:00:24,320
And Khristian had to say farewell
to the MasterChef kitchen.
10
00:00:25,560 --> 00:00:28,920
Then, some incredible ingenuity...
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00:00:28,920 --> 00:00:32,800
SOFIA: It's just such a more-ish,
fun plate of food.
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00:00:32,800 --> 00:00:34,680
That's a restaurant-standard dish.
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00:00:34,680 --> 00:00:37,280
..led to immunity for Lourdes.
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00:00:40,480 --> 00:00:41,640
Tonight...
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00:00:42,640 --> 00:00:44,280
..they're inches away...
16
00:00:45,360 --> 00:00:46,600
..from elimination.
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00:01:03,480 --> 00:01:05,760
Well, good luck today,
everybody.
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00:01:05,760 --> 00:01:07,520
Good luck.
SUMEET: Good luck, guys!
19
00:01:07,520 --> 00:01:09,840
Let's just pretend
we're wearing white aprons!
20
00:01:10,920 --> 00:01:15,480
Oh, my God, black apron again!
21
00:01:16,560 --> 00:01:19,000
I just came
out of the pressure test.
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00:01:19,000 --> 00:01:21,840
I'm glad that my journey's
not ended yet.
23
00:01:21,840 --> 00:01:23,880
You just never know, right?
24
00:01:23,880 --> 00:01:26,760
'Cause a black apron day
is anybody's day.
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00:01:34,480 --> 00:01:36,120
(CHATTER)
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00:01:36,120 --> 00:01:38,120
HARRY: Lots of little things.
27
00:01:38,120 --> 00:01:39,640
ALEX: Oh, my God!
28
00:01:39,640 --> 00:01:42,440
What is that?
29
00:01:42,440 --> 00:01:43,800
Cubes!
30
00:01:43,800 --> 00:01:46,120
Oh, boy, it's a one-inch cube.
31
00:01:47,160 --> 00:01:48,480
Oh!
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00:01:48,480 --> 00:01:52,960
I'm absolutely crapping myself
right now.
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00:01:52,960 --> 00:01:54,360
Oh, no!
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00:01:54,360 --> 00:01:59,080
In front of us
is a whole podium of cubes.
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00:02:01,200 --> 00:02:02,840
There's a lot of colours.
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00:02:02,840 --> 00:02:05,160
Please don't let this be
what I think it is
37
00:02:05,160 --> 00:02:06,760
because I'm not ready for it!
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00:02:08,320 --> 00:02:09,480
Does this look familiar to anyone?
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00:02:09,480 --> 00:02:10,760
ALL: Yes!
40
00:02:12,440 --> 00:02:14,240
Today is a MasterChef classic.
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00:02:16,680 --> 00:02:19,280
The One-Inch Cube Taste Test.
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00:02:19,280 --> 00:02:21,920
(EXCITED WHISPERING)
(WHISPERS) One-Inch Cube Taste...!
43
00:02:21,920 --> 00:02:23,440
Get your tastebuds ready,
44
00:02:23,440 --> 00:02:26,800
because that's what's going to
get you out of elimination.
45
00:02:26,800 --> 00:02:28,680
GILLIAN: Oh, I'm freaking out a bit.
46
00:02:28,680 --> 00:02:30,160
This Taste Test challenge,
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00:02:30,160 --> 00:02:32,080
I've watched it plenty of times
before,
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00:02:32,080 --> 00:02:33,640
and I know how much of a mental game
49
00:02:33,640 --> 00:02:35,200
it's going to be
with your own self.
50
00:02:35,200 --> 00:02:38,280
As you can see,
today, we have gone all out.
51
00:02:40,680 --> 00:02:45,400
This table has
a whopping 100 ingredients on it...
52
00:02:45,400 --> 00:02:46,800
(ALL GASP)
Wow!
53
00:02:46,800 --> 00:02:49,240
..all cut into bite-sized cubes.
54
00:02:49,240 --> 00:02:50,280
Wow!
55
00:02:50,280 --> 00:02:52,320
And trust me,
56
00:02:52,320 --> 00:02:54,720
when things are in cube form,
57
00:02:54,720 --> 00:02:57,840
it really messes with your head.
58
00:02:57,840 --> 00:03:00,720
The pressure is on your palates
59
00:03:00,720 --> 00:03:04,640
because, today,
you'll be tasting all of them...
60
00:03:04,640 --> 00:03:05,760
..blindfolded!
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00:03:06,880 --> 00:03:09,720
ALL: Argh!
Oh, no!
62
00:03:09,720 --> 00:03:11,920
No!
63
00:03:11,920 --> 00:03:16,040
Oh, I am so excited to see
your faces. Ha-ha-ha!
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00:03:16,040 --> 00:03:17,640
Alright,
here's how it's going to work -
65
00:03:17,640 --> 00:03:22,280
we have arranged these so they start
off nice and cruisy,
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00:03:22,280 --> 00:03:24,640
but, as the game progresses,
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00:03:24,640 --> 00:03:28,000
it'll get tougher and tougher
and tougher.
68
00:03:28,000 --> 00:03:31,840
One by one,
you'll step up to the plate,
69
00:03:31,840 --> 00:03:34,120
we will bring you a cube to taste,
70
00:03:34,120 --> 00:03:36,280
you'll need to identify it,
71
00:03:36,280 --> 00:03:39,480
and if you guess correctly,
you stay in the game.
72
00:03:40,720 --> 00:03:44,080
But if you guess incorrectly,
game over.
73
00:03:45,240 --> 00:03:50,200
The first six incorrect guesses,
are to go through to round two,
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00:03:50,200 --> 00:03:52,960
where someone will be eliminated.
75
00:03:52,960 --> 00:03:55,480
So, shall we decide the order?
Yeah.
76
00:03:55,480 --> 00:03:57,000
Who's going first?
Yeah.
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00:03:58,400 --> 00:04:00,240
This is going to be a scary one.
78
00:04:00,240 --> 00:04:02,560
Once you get your number,
kind of shuffle over
79
00:04:02,560 --> 00:04:03,920
to where you think you'll be
in the order.
80
00:04:03,920 --> 00:04:08,680
What people don't realise, I think,
is how much you rely on
81
00:04:08,680 --> 00:04:12,000
the foods you like and dislike
by what you see.
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00:04:12,000 --> 00:04:14,600
So, joke's on us!
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00:04:14,600 --> 00:04:19,000
We don't get to see a thing,
which is going to be so difficult.
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00:04:19,000 --> 00:04:21,920
Righto, crew, it's time to lock in.
85
00:04:21,920 --> 00:04:23,240
You got your blindfolds on.
86
00:04:23,240 --> 00:04:27,800
This could determine your fate
in the MasterChef competition.
87
00:04:27,800 --> 00:04:29,760
Let's do the One-Inch Cube Test.
88
00:04:30,840 --> 00:04:33,160
First up, Lily.
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00:04:34,560 --> 00:04:35,800
Go, Lily!
90
00:04:35,800 --> 00:04:37,400
LILY: Oh, God, this is it!
91
00:04:37,400 --> 00:04:38,840
I'm like, "Come on, Lil,
92
00:04:38,840 --> 00:04:41,240
"just don't mess up the first one!
Don't mess up the first one!"
93
00:04:41,240 --> 00:04:43,360
Because if you mess up
the first one,
94
00:04:43,360 --> 00:04:45,400
see ya, you're in bottom six
and you're cooking.
95
00:04:46,400 --> 00:04:47,640
Oh!
I know!
96
00:04:47,640 --> 00:04:50,600
Ra!
Don't do that!
97
00:04:50,600 --> 00:04:53,920
Who is that?
It's Sofia... Maybe! Come on!
98
00:04:53,920 --> 00:04:56,720
Oh! Oh, I go up.
Oh, you want to go up by yourself?
99
00:04:56,720 --> 00:04:58,560
Well, no, I didn't...
I thought I sat down!
100
00:04:58,560 --> 00:04:59,560
No!
101
00:05:01,120 --> 00:05:03,480
I actually feel really nervous.
102
00:05:03,480 --> 00:05:07,240
To have your eyes covered
is gonna be really strange.
103
00:05:07,240 --> 00:05:09,040
Oh, my God, I'm so shaky!
104
00:05:09,040 --> 00:05:11,800
Plus, knowing
it's in a one-inch cube,
105
00:05:11,800 --> 00:05:13,080
there's not many foods
106
00:05:13,080 --> 00:05:15,400
that you really eat
in a one-inch cube.
107
00:05:15,400 --> 00:05:17,800
Righto, Lil,
do what you got to do.
108
00:05:21,400 --> 00:05:24,360
OK, it smells kind of familiar,
but I'm also like,
109
00:05:24,360 --> 00:05:25,840
"Lil, take your time."
110
00:05:28,680 --> 00:05:30,160
It's a little bit, like, moist...
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00:05:31,400 --> 00:05:32,760
..but also chalky.
112
00:05:34,920 --> 00:05:37,280
I think I know what it is.
113
00:05:37,280 --> 00:05:38,280
Banana.
114
00:05:40,120 --> 00:05:41,840
Lil, banana?
115
00:05:41,840 --> 00:05:43,600
Yep.
116
00:05:43,600 --> 00:05:45,480
Correct. Well done.
117
00:05:45,480 --> 00:05:46,640
(CHEERING)
118
00:05:46,640 --> 00:05:48,840
Up next is Sumeet.
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00:05:48,840 --> 00:05:49,880
Come on, Sumeet!
120
00:05:49,880 --> 00:05:51,360
Oh, my gosh, OK.
121
00:05:51,360 --> 00:05:53,840
Having this blindfold on,
122
00:05:53,840 --> 00:05:57,560
I feel like
I'm really disoriented,
123
00:05:57,560 --> 00:06:01,520
so I am just doubling over
with the pressure.
124
00:06:01,520 --> 00:06:02,880
Got it?
125
00:06:02,880 --> 00:06:04,840
Oh, is that a tray or something?
Yep.
126
00:06:04,840 --> 00:06:05,880
Oh, OK.
127
00:06:05,880 --> 00:06:08,400
I have been in so many eliminations,
128
00:06:08,400 --> 00:06:12,520
so I have that dark cloud
looming over me.
129
00:06:12,520 --> 00:06:15,000
Ah! I hope I can straightaway tell
130
00:06:15,000 --> 00:06:17,480
and stay out of the second round.
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00:06:17,480 --> 00:06:18,800
(SIGHS NERVOUSLY)
132
00:06:29,480 --> 00:06:31,880
I can feel it's a little bit hard.
133
00:06:35,040 --> 00:06:38,520
Can't taste any flavour,
so it's bland.
134
00:06:38,520 --> 00:06:43,320
It's just got a carbohydrate,
starchy type of a texture to it.
135
00:06:45,960 --> 00:06:47,400
I get no distinct smell.
136
00:06:48,480 --> 00:06:49,560
Mm.
137
00:06:49,560 --> 00:06:51,280
My God, that's a potato.
138
00:06:53,960 --> 00:06:55,320
Is that your final answer?
139
00:06:56,680 --> 00:06:58,600
Yeah, I think that's a potato.
140
00:07:00,600 --> 00:07:02,280
Unfortunately, Sumeet...
(GASPS)
141
00:07:03,520 --> 00:07:04,680
..potato is incorrect.
142
00:07:04,680 --> 00:07:06,960
Oh, my... Aw!
My God!
143
00:07:06,960 --> 00:07:09,760
That was pumpkin.
(SIGHS)
144
00:07:11,000 --> 00:07:12,560
Yeah.
145
00:07:12,560 --> 00:07:13,640
You can take your blindfold off.
146
00:07:15,280 --> 00:07:18,120
Oh, man!
I'm sorry, Sumeet.
147
00:07:18,120 --> 00:07:20,000
Oh! (LAUGHS)
148
00:07:20,000 --> 00:07:22,000
(SIGHS EXASPERATEDLY)
149
00:07:22,000 --> 00:07:24,680
I cook with pumpkin all the time!
150
00:07:24,680 --> 00:07:26,320
I should know this.
151
00:07:28,880 --> 00:07:33,240
It's the curse of the black apron.
(LAUGHS)
152
00:07:33,240 --> 00:07:34,880
Dammit!
153
00:07:34,880 --> 00:07:36,840
Up next, it's Alex.
154
00:07:37,960 --> 00:07:40,960
Goodness, it's going to be
a tough challenge
155
00:07:40,960 --> 00:07:43,120
if number two off the bat
156
00:07:43,120 --> 00:07:47,200
is already straight
into that Elimination Cook.
157
00:07:51,520 --> 00:07:52,880
Apple.
158
00:07:52,880 --> 00:07:54,400
Apple is right.
Yeah!
159
00:07:54,400 --> 00:07:56,240
Correct!
Can I eat the rest?
160
00:07:56,240 --> 00:07:58,000
You can absolutely eat the rest!
(APPLAUSE)
161
00:07:58,000 --> 00:08:01,080
Up next, Josh Perry.
162
00:08:03,480 --> 00:08:05,600
JOSH: I thought
I would have slipped over, so...
163
00:08:07,240 --> 00:08:08,520
(LAUGHS)
(LAUGHTER)
164
00:08:08,520 --> 00:08:09,840
Where are you taking me, man?
165
00:08:09,840 --> 00:08:12,120
I didn't think it was that far!
(LAUGHS)
166
00:08:12,120 --> 00:08:13,600
Right, she's just in front of ya.
167
00:08:20,200 --> 00:08:21,800
I think it's a carrot.
168
00:08:21,800 --> 00:08:22,840
Correct.
169
00:08:25,160 --> 00:08:26,800
Sav, let's go.
170
00:08:30,880 --> 00:08:32,200
Avocado.
171
00:08:32,200 --> 00:08:33,200
Correct. Well done.
172
00:08:33,200 --> 00:08:34,600
Harry, you're up next.
173
00:08:38,440 --> 00:08:39,480
Oh...
174
00:08:39,480 --> 00:08:40,880
Wow, you're...
..capsicum.
175
00:08:40,880 --> 00:08:42,800
You're going all in?
Yeah. Capsicum.
176
00:08:42,800 --> 00:08:44,560
Not even a little nibble!
Capsicum!
177
00:08:44,560 --> 00:08:46,200
That's correct.
Thank you.
178
00:08:46,200 --> 00:08:49,080
STEPHEN: Everyone's doing so well
picking these foods...
179
00:08:49,080 --> 00:08:50,360
SOFIA: Lachlan!
180
00:08:51,960 --> 00:08:53,560
Oh! Egg.
181
00:08:53,560 --> 00:08:56,080
LILY: Thank God that one's done!
182
00:08:56,080 --> 00:08:57,560
Correct. (LAUGHS)
Yeah, alright!
183
00:08:57,560 --> 00:09:00,000
..but Sumeet getting potato
incorrect
184
00:09:00,000 --> 00:09:03,080
shows how you can fall over
on the simplest things
185
00:09:03,080 --> 00:09:05,360
and start doubting yourself.
186
00:09:05,360 --> 00:09:06,560
Gill.
187
00:09:09,400 --> 00:09:10,680
Where is my nose?
188
00:09:11,680 --> 00:09:12,840
(LAUGHS)
(LAUGHTER)
189
00:09:14,560 --> 00:09:15,640
Oh, heck, yes!
190
00:09:15,640 --> 00:09:16,920
That's watermelon, baby!
191
00:09:16,920 --> 00:09:19,520
This is correct, well done!
Whoo-hoo!
192
00:09:21,000 --> 00:09:23,440
STEPHEN: So, I'm a little bit
worried, actually.
193
00:09:23,440 --> 00:09:24,800
Whoo!
194
00:09:24,800 --> 00:09:26,800
Righto, Steve, are you ready, mate?
Yeah, mate.
195
00:09:26,800 --> 00:09:28,080
Let's do it.
196
00:09:32,640 --> 00:09:34,400
Right, you feel it?
Yep, yep, got it.
197
00:09:36,560 --> 00:09:38,280
There's not a lot of smell...
198
00:09:40,200 --> 00:09:42,120
..but it's got some sweetness in it.
199
00:09:42,120 --> 00:09:45,400
But also, it's quite a firm,
you know, quite hard.
200
00:09:45,400 --> 00:09:48,360
So I'm thinking, "Ah, it's probably
a root vegetable."
201
00:09:48,360 --> 00:09:52,200
Could be a sweet potato or turnip.
202
00:09:52,200 --> 00:09:54,560
Ah, maybe. (SNIFFS)
203
00:09:54,560 --> 00:09:58,320
But, at the same time,
it has the texture of a raw potato.
204
00:10:00,760 --> 00:10:03,400
But I keep on thinking about Sumeet
saying it was a potato,
205
00:10:03,400 --> 00:10:04,920
but it wasn't,
206
00:10:04,920 --> 00:10:06,200
so I'm not really sure now.
207
00:10:10,800 --> 00:10:12,520
That tastes like potato.
208
00:10:16,880 --> 00:10:18,520
Potato?
209
00:10:18,520 --> 00:10:21,200
It's incorrect, mate.
Argh!
210
00:10:21,200 --> 00:10:24,560
That was beetroot.
Oh, beetroot!
211
00:10:24,560 --> 00:10:25,800
Ah!
Ah, yeah!
212
00:10:25,800 --> 00:10:27,840
Which you now have it -
on your fingers, on your nose,
213
00:10:27,840 --> 00:10:29,440
everywhere!
Everywhere, everywhere!
214
00:10:29,440 --> 00:10:30,800
ALEX: Oh!
Sorry, mate!
215
00:10:30,800 --> 00:10:34,040
You're now joining Sumeet
in round two.
216
00:10:34,040 --> 00:10:35,200
Disappointing.
217
00:10:35,200 --> 00:10:39,080
I knew after I said potato,
it's just way too sweet.
218
00:10:39,080 --> 00:10:42,120
But the pressure gets to you
at the time.
219
00:10:42,120 --> 00:10:44,160
Ah, well.
Oh, well.
220
00:10:44,160 --> 00:10:45,360
Just to remind you,
221
00:10:45,360 --> 00:10:48,680
we're looking for another four
to join Sumeet and Steve
222
00:10:48,680 --> 00:10:50,040
in round two.
223
00:10:51,320 --> 00:10:53,680
Alright, Darrsh, it's your turn.
224
00:10:58,640 --> 00:11:00,640
Cold chicken.
(ANDY SNIGGERS)
225
00:11:00,640 --> 00:11:02,000
Chicken?
226
00:11:03,000 --> 00:11:04,440
(LAUGHTER)
227
00:11:04,440 --> 00:11:05,920
Chicken is correct.
228
00:11:05,920 --> 00:11:07,920
(CHEERING AND APPLAUSE)
229
00:11:07,920 --> 00:11:10,240
Extra points for saying it's cold!
230
00:11:10,240 --> 00:11:12,800
The senses are on point!
231
00:11:12,800 --> 00:11:14,120
It's Mimi next.
232
00:11:20,480 --> 00:11:22,080
Doesn't smell like anything.
233
00:11:24,280 --> 00:11:25,680
Well, I might be in trouble here.
234
00:11:25,680 --> 00:11:27,120
It's spongy.
235
00:11:28,320 --> 00:11:30,560
I don't know what this is,
236
00:11:30,560 --> 00:11:34,360
but it's squishy
and I can pull a piece out of it.
237
00:11:37,560 --> 00:11:39,960
But it doesn't taste like anything.
238
00:11:39,960 --> 00:11:42,520
It's just nothingness.
239
00:11:42,520 --> 00:11:44,280
It's just doughy.
240
00:11:44,280 --> 00:11:46,080
Oh, my God,
it's maybe so difficult.
241
00:11:46,080 --> 00:11:48,600
Must be confused.
242
00:11:48,600 --> 00:11:51,400
Am I allowed to say flour?
243
00:11:51,400 --> 00:11:53,600
Am I allowed to say it's like
raw flour?
244
00:11:54,720 --> 00:11:55,800
It's flour.
245
00:11:55,800 --> 00:11:57,360
It's flour. Surely, it's flour.
246
00:11:57,360 --> 00:11:59,760
Yeah, that's my final answer.
247
00:12:02,320 --> 00:12:03,600
Mimi...
248
00:12:06,080 --> 00:12:08,280
..flour is incorrect.
249
00:12:08,280 --> 00:12:10,360
The answer is oat.
250
00:12:10,360 --> 00:12:11,880
Oh!
Oat. Wow.
251
00:12:11,880 --> 00:12:14,000
Unfortunately, Mimi,
252
00:12:14,000 --> 00:12:17,200
you're joining
Sumeet and Steve in round two.
253
00:12:20,440 --> 00:12:22,160
(SIGHS) Us, again!
254
00:12:22,160 --> 00:12:23,720
That was super difficult.
255
00:12:23,720 --> 00:12:26,800
Like, who cooks with oats
other than breakfast?
256
00:12:26,800 --> 00:12:27,800
Seriously!
257
00:12:32,120 --> 00:12:35,160
I am really, really, really
terrified
258
00:12:35,160 --> 00:12:38,160
because we are not even through
round one
259
00:12:38,160 --> 00:12:40,160
and we have three men down,
260
00:12:40,160 --> 00:12:43,480
which means
there is still three of us to go.
261
00:12:43,480 --> 00:12:45,480
David, let's do it.
262
00:12:45,480 --> 00:12:47,360
There's a lot at stake today.
263
00:12:49,400 --> 00:12:50,640
Corn.
264
00:12:50,640 --> 00:12:51,640
Corn?
Corn.
265
00:12:51,640 --> 00:12:53,520
C-O-R-N?
C-O-R-N.
266
00:12:53,520 --> 00:12:54,520
Correct.
(LAUGHS)
267
00:12:54,520 --> 00:12:57,280
With each contestant
that is tasting...
268
00:12:57,280 --> 00:12:59,360
Up again is Lily.
269
00:12:59,360 --> 00:13:01,840
..it's like Russian roulette.
270
00:13:05,360 --> 00:13:07,440
Oh, my God!
271
00:13:09,000 --> 00:13:10,080
Licorice.
272
00:13:10,080 --> 00:13:11,520
Licorice is correct.
273
00:13:12,960 --> 00:13:14,280
Up next, Alex.
274
00:13:14,280 --> 00:13:16,400
LILY: Go on, Alex! Deep breaths.
275
00:13:21,480 --> 00:13:23,440
OK...
(NERVOUSLY) Oh!
Relax!
276
00:13:24,840 --> 00:13:26,560
Concentrate.
277
00:13:26,560 --> 00:13:29,200
Oh, my God, that feels so weird.
278
00:13:31,080 --> 00:13:32,080
No.
279
00:13:34,560 --> 00:13:36,240
My mind is spinning.
280
00:13:37,400 --> 00:13:40,080
I know I have a grain
in front of me
281
00:13:40,080 --> 00:13:41,720
I can taste it's a grain.
282
00:13:41,720 --> 00:13:44,400
I can separate each grain
in my mouth.
283
00:13:46,000 --> 00:13:48,560
But I'm really unsure
what kind of grain
284
00:13:48,560 --> 00:13:50,080
I'm chewing on right now.
285
00:13:54,360 --> 00:13:56,240
Oh!
286
00:13:56,240 --> 00:14:01,640
I don't know if it's, like, rice
or if it's, like, quinoa, almost.
287
00:14:02,680 --> 00:14:03,720
Oh, my God!
288
00:14:03,720 --> 00:14:07,160
If I'm wrong, then I'm into
this elimination round.
289
00:14:08,440 --> 00:14:11,840
Righto, unfortunately,
I need something.
290
00:14:11,840 --> 00:14:12,880
(WHIMPERS)
291
00:14:15,600 --> 00:14:16,800
Um...
292
00:14:28,080 --> 00:14:31,120
This One-Inch Cube Challenge
is really hard
293
00:14:31,120 --> 00:14:32,640
and without my sight,
294
00:14:32,640 --> 00:14:34,960
this is a mind game
more than anything.
295
00:14:34,960 --> 00:14:40,480
I don't know if it's, like, rice
or if it's, like, quinoa, almost.
296
00:14:40,480 --> 00:14:41,760
Oh, my God!
297
00:14:44,080 --> 00:14:46,480
Unfortunately, I need something.
298
00:14:46,480 --> 00:14:48,600
(WHIMPERS)
Alex, what's your answer?
299
00:14:48,600 --> 00:14:49,640
Um...
300
00:14:49,640 --> 00:14:51,720
I don't know what to say.
301
00:14:55,080 --> 00:14:56,920
Rice.
302
00:14:56,920 --> 00:14:58,720
Answer's correct, Alex.
303
00:14:58,720 --> 00:15:00,200
(SHOUTS) Yes!
304
00:15:01,680 --> 00:15:03,760
Alex! (LAUGHS)
305
00:15:03,760 --> 00:15:05,600
I'm shaking! (GIGGLES)
306
00:15:05,600 --> 00:15:08,120
Ah, I'm just relieved. I'm...
307
00:15:08,120 --> 00:15:12,040
Yeah. No words right now. No words!
308
00:15:12,040 --> 00:15:14,000
(LILY LAUGHS)
I hate this game.
309
00:15:15,200 --> 00:15:16,240
That's...
That's a hard one.
310
00:15:16,240 --> 00:15:17,240
..tough.
311
00:15:17,240 --> 00:15:20,840
Next, again, Josh Perry.
312
00:15:24,760 --> 00:15:27,480
It's either a cantaloupe
or a honeydew melon.
313
00:15:29,120 --> 00:15:30,320
I'm going to go
with a cantaloupe.
314
00:15:31,600 --> 00:15:32,600
Correct.
315
00:15:33,880 --> 00:15:35,360
SAVINDRI: Interesting texture.
316
00:15:36,400 --> 00:15:37,840
That's a cherry.
317
00:15:37,840 --> 00:15:39,520
Yes, cherry is correct.
Yeah.
318
00:15:39,520 --> 00:15:42,640
The judges are still looking
for three more contestants
319
00:15:42,640 --> 00:15:44,240
to join round two.
320
00:15:44,240 --> 00:15:46,360
Strawberry?
321
00:15:46,360 --> 00:15:48,600
Strawberry is correct.
Yes!
322
00:15:48,600 --> 00:15:49,800
As each cube gets harder...
323
00:15:49,800 --> 00:15:52,040
I'm pretty certain it's kiwifruit.
324
00:15:52,040 --> 00:15:53,160
Correct.
325
00:15:56,480 --> 00:15:58,120
..with just one slip up...
326
00:15:58,120 --> 00:15:59,920
What the hell is this?
(SOFIA LAUGHS)
327
00:15:59,920 --> 00:16:03,080
..you can be in elimination
in a split second...
328
00:16:04,240 --> 00:16:05,360
It's coconut.
329
00:16:05,360 --> 00:16:06,640
Coconut's correct.
330
00:16:06,640 --> 00:16:09,280
..so they're going to have to be
really, really careful
331
00:16:09,280 --> 00:16:11,360
if they want to stay
out of the bottom six.
332
00:16:11,360 --> 00:16:13,160
JEAN-CHRISTOPHE: Take your time.
Serious, now.
333
00:16:20,760 --> 00:16:23,240
JUAN: I realise it's a citric.
334
00:16:23,240 --> 00:16:26,240
I get a really sweet-sour flavour...
335
00:16:27,600 --> 00:16:29,440
..but when I bite the other side,
336
00:16:29,440 --> 00:16:30,920
it's totally bitter.
337
00:16:32,080 --> 00:16:35,560
I'm not sure.
I'm thinking a really bitter orange
338
00:16:35,560 --> 00:16:37,040
or a really sweet grapefruit.
339
00:16:38,680 --> 00:16:40,000
Grapefruit.
340
00:16:46,240 --> 00:16:47,600
Grapefruit?
341
00:16:47,600 --> 00:16:49,480
I am sorry, Juan.
342
00:16:49,480 --> 00:16:51,440
It is not.
(SIGHS)
343
00:16:51,440 --> 00:16:53,080
It's lemon.
Lemon!
344
00:16:53,080 --> 00:16:54,880
Oh, my God!
Oh, my God!
345
00:16:54,880 --> 00:16:56,800
You were so close!
346
00:16:58,080 --> 00:17:00,360
Seriously, I couldn't get a lemon.
347
00:17:00,360 --> 00:17:01,960
I'm sorry, mate...
Huh.
348
00:17:01,960 --> 00:17:05,360
..but you are in round two.
Yeah.
349
00:17:05,360 --> 00:17:06,760
I don't want to go home!
350
00:17:06,760 --> 00:17:10,000
And it's one in six chances
to be the person leaving today,
351
00:17:10,000 --> 00:17:12,320
so I'm really disappointed.
352
00:17:12,320 --> 00:17:13,920
It's harder than it seems.
353
00:17:15,480 --> 00:17:18,280
Josh Clarke, let's go.
354
00:17:18,280 --> 00:17:20,320
JOSH: I wouldn't want to go up
against any of those guys
355
00:17:20,320 --> 00:17:21,320
in an elimination.
356
00:17:21,320 --> 00:17:22,920
They're all great cooks.
357
00:17:22,920 --> 00:17:24,800
I need to get this guess right.
358
00:17:32,240 --> 00:17:35,920
I know instantly that it's a cheese.
359
00:17:38,440 --> 00:17:41,720
And the flavour of the cheese
is just so strong.
360
00:17:44,920 --> 00:17:46,280
Parmesan cheese.
361
00:17:47,440 --> 00:17:48,560
Parmesan cheese...
362
00:17:50,920 --> 00:17:51,960
..is incorrect.
(SIGHS)
363
00:17:51,960 --> 00:17:53,880
I'm sorry.
364
00:17:53,880 --> 00:17:55,600
You were close.
365
00:17:55,600 --> 00:17:57,880
Pecorino.
Tasty cheese or cheddar.
366
00:17:57,880 --> 00:17:59,320
CONTESTANTS: Ah!
367
00:17:59,320 --> 00:18:02,160
And that means you're joining
Mimi, Sumeet, Steve and Juan
368
00:18:02,160 --> 00:18:03,160
in round two.
369
00:18:03,160 --> 00:18:04,200
Sorry, mate.
370
00:18:05,560 --> 00:18:08,280
Tasty cheese is something, you know,
I buy on my weekly shop
371
00:18:08,280 --> 00:18:09,280
for the kids at home.
372
00:18:09,280 --> 00:18:12,520
I should have, in retrospect,
been able to guess that.
373
00:18:12,520 --> 00:18:14,120
I'm pretty devastated.
374
00:18:15,120 --> 00:18:19,040
So, crew, I've only got one spot left
in round two of the elimination.
375
00:18:19,040 --> 00:18:20,920
The pressure is rising.
376
00:18:20,920 --> 00:18:23,680
Next up, David.
CONTESTANTS: Go, David!
377
00:18:23,680 --> 00:18:24,680
Thank you, thank you.
378
00:18:36,680 --> 00:18:37,840
It's so weird!
379
00:18:37,840 --> 00:18:41,280
It's got this thin layer
of skin or membrane
380
00:18:41,280 --> 00:18:43,240
and it feels really soft.
381
00:18:43,240 --> 00:18:45,240
And, immediately,
my head goes to tofu...
382
00:18:46,800 --> 00:18:48,520
..and it falls apart like tofu.
383
00:18:51,760 --> 00:18:54,200
So, I put it next to my ear
and I squish it
384
00:18:54,200 --> 00:18:56,800
to see if it squeaks like tofu
and it doesn't.
385
00:18:56,800 --> 00:18:58,600
And that really confuses me.
386
00:18:58,600 --> 00:19:01,640
(SIGHS) Why is the texture so weird?
387
00:19:04,240 --> 00:19:06,560
But when I smell it,
it smells like seafood.
388
00:19:08,920 --> 00:19:10,040
Fish sashimi?
389
00:19:12,600 --> 00:19:14,160
We need more information.
390
00:19:14,160 --> 00:19:16,160
Need more information.
391
00:19:22,960 --> 00:19:24,200
Tuna sashimi?
392
00:19:28,520 --> 00:19:29,920
The answer...
393
00:19:29,920 --> 00:19:31,080
..is correct.
394
00:19:31,080 --> 00:19:32,720
(CHEERING AND APPLAUSE)
(SCREAMS)
395
00:19:33,720 --> 00:19:35,000
DARRSH: Go, David!
396
00:19:35,000 --> 00:19:36,760
Well done!
397
00:19:36,760 --> 00:19:38,040
Well done!
398
00:19:39,560 --> 00:19:41,360
Freaking...!
399
00:19:41,360 --> 00:19:44,440
Can I just check, David,
did you listen to it at one point?
400
00:19:44,440 --> 00:19:46,400
You put it next to your ear.
Yeah, I was...
401
00:19:46,400 --> 00:19:48,840
I was trying to see, like,
how it squishes. I thought it was...
402
00:19:48,840 --> 00:19:50,800
(LAUGHTER)
I thought it was tofu.
403
00:19:50,800 --> 00:19:54,000
SUMEET: You rock star, mate!
Good job!
404
00:19:54,000 --> 00:19:57,040
STEPHEN: He's a hero.
That's crazy stuff! (LAUGHS)
405
00:19:57,040 --> 00:20:01,360
I cannot believe how David zoned in
406
00:20:01,360 --> 00:20:03,640
and nailed sashimi tuna.
407
00:20:05,600 --> 00:20:07,720
And I got pumpkin wrong!
408
00:20:07,720 --> 00:20:09,760
So, next is Lily.
409
00:20:10,720 --> 00:20:12,160
Yeah, Lil!
410
00:20:13,800 --> 00:20:15,920
Cauliflower.
Correct.
411
00:20:15,920 --> 00:20:17,480
MELISSA: Pezzo, you're next.
412
00:20:25,240 --> 00:20:26,520
Is it a leek?
413
00:20:26,520 --> 00:20:28,760
It is a leek! (LAUGHS)
414
00:20:28,760 --> 00:20:32,320
I am just incredibly proud
of the rest of the group.
415
00:20:32,320 --> 00:20:34,800
These ingredients were not easy...
416
00:20:34,800 --> 00:20:35,880
I think it's daikon.
417
00:20:35,880 --> 00:20:39,160
Yes, daikon.
Ah!
418
00:20:39,160 --> 00:20:40,440
Oh, my God!
419
00:20:40,440 --> 00:20:41,880
That's awesome!
420
00:20:41,880 --> 00:20:44,720
..but they are getting it right.
421
00:20:44,720 --> 00:20:46,240
Mm!
422
00:20:46,240 --> 00:20:49,400
Two words. Spiky on the outside.
What is it called?
423
00:20:50,520 --> 00:20:52,680
Dragon fruit. Dragon fruit?
424
00:20:52,680 --> 00:20:55,400
You got it, Snez!
I got it!
425
00:20:55,400 --> 00:20:57,640
What if you never know?
I would have not even guessed that!
426
00:20:57,640 --> 00:20:58,840
Insane!
427
00:20:58,840 --> 00:21:00,360
Back to you, David!
428
00:21:06,080 --> 00:21:08,160
STEPHEN: If he listens to it,
I'm freaking out!
429
00:21:13,840 --> 00:21:15,000
He did!
430
00:21:17,600 --> 00:21:18,680
Cream cheese?
431
00:21:18,680 --> 00:21:20,280
Wow!
432
00:21:20,280 --> 00:21:22,000
Cream cheese is correct.
Yes!
433
00:21:23,120 --> 00:21:25,520
I... Incredible!
434
00:21:25,520 --> 00:21:27,720
And it's just making me realise
435
00:21:27,720 --> 00:21:30,560
that these guys are pretty awesome,
you know?
436
00:21:30,560 --> 00:21:32,920
It's like the penalty kicks
in the World Cup, remember?
437
00:21:32,920 --> 00:21:34,520
Oh, my... Oh, yeah!
(LAUGHS)
438
00:21:34,520 --> 00:21:36,640
Oh, yeah. Thanks to remind this!
439
00:21:36,640 --> 00:21:38,560
(LAUGHS)
440
00:21:38,560 --> 00:21:41,800
Well, well, well, I've got to say,
I am drained.
441
00:21:41,800 --> 00:21:44,480
Anyway, we're going
for the fourth round now.
442
00:21:44,480 --> 00:21:46,400
And next one is Lily.
443
00:21:46,400 --> 00:21:47,840
CONTESTANTS: Go, Lily! Go, Lil!
444
00:21:47,840 --> 00:21:49,200
It's mental.
445
00:21:49,200 --> 00:21:51,400
Like, we're doing
really, really, really well.
446
00:21:51,400 --> 00:21:53,920
But there's still that one spot,
and I'm like,
447
00:21:53,920 --> 00:21:55,680
"Just don't let it be you, Lil,
448
00:21:55,680 --> 00:21:58,160
"that breaks this
unbelievable streak."
449
00:22:01,680 --> 00:22:03,560
(LAUGHS) What on Earth is that?
450
00:22:06,240 --> 00:22:10,280
It's got this like foamy,
shreddy sort of texture to it.
451
00:22:12,720 --> 00:22:15,960
But there's
absolutely no taste at all.
452
00:22:15,960 --> 00:22:17,560
Like, I'm getting zero.
453
00:22:19,840 --> 00:22:22,280
And I'm getting
a little bit anxious.
454
00:22:24,600 --> 00:22:27,240
One side of it is this, like,
weird skin.
455
00:22:28,360 --> 00:22:32,120
It's kind of like a zucchini
or cucumber.
456
00:22:32,120 --> 00:22:35,120
I'm peeling, I'm seeing if
it's a fruity kind of peel of a skin
457
00:22:35,120 --> 00:22:36,120
that I can get off.
458
00:22:40,800 --> 00:22:43,000
I just can't
put two and two together here.
459
00:22:45,760 --> 00:22:48,280
I know that
and I just cannot get it.
460
00:22:49,800 --> 00:22:53,200
It's not a radish, but it's, like...
(SIGHS) I don't know.
461
00:22:54,200 --> 00:22:55,240
I don't know.
462
00:22:55,240 --> 00:22:57,040
SOFIA: Yeah, come on!
You do, you do!
463
00:22:58,120 --> 00:23:00,480
She's gonna kick herself
if she doesn't get it.
464
00:23:02,120 --> 00:23:03,360
(SIGHS)
465
00:23:04,880 --> 00:23:05,880
I don't know.
466
00:23:08,640 --> 00:23:10,080
JEAN-CHRISTOPHE: Take a guess.
467
00:23:11,520 --> 00:23:12,960
Any guess, please.
468
00:23:15,360 --> 00:23:16,800
Cucumber.
469
00:23:19,880 --> 00:23:21,600
Cucumber...
470
00:23:21,600 --> 00:23:23,240
..is incorrect.
CONTESTANTS: Oh!
471
00:23:23,240 --> 00:23:25,080
I'm so sorry.
Dammit!
472
00:23:25,080 --> 00:23:27,280
The answer is eggplant.
Oh!
473
00:23:28,480 --> 00:23:30,120
Oh, my God!
474
00:23:30,120 --> 00:23:33,440
I am so sorry.
You are going to round two.
475
00:23:33,440 --> 00:23:34,520
ANDY: Unlucky, Lil.
476
00:23:35,800 --> 00:23:37,440
It's just disheartening.
477
00:23:37,440 --> 00:23:41,400
I am the sixth of the six
to do the cook for elimination.
478
00:23:41,400 --> 00:23:43,680
If you're taking off your blindfold,
you are safe.
479
00:23:43,680 --> 00:23:45,600
Well done.
You can head up to the gantry.
480
00:23:45,600 --> 00:23:47,040
Super effort, guys.
481
00:23:48,360 --> 00:23:50,080
Doesn't feel great,
482
00:23:50,080 --> 00:23:52,520
but I need to snap out of it
483
00:23:52,520 --> 00:23:54,840
and just get in the zone now.
484
00:23:54,840 --> 00:23:57,000
Otherwise, I'm going home.
485
00:24:06,600 --> 00:24:12,200
Sumeet, Steve, Juan, Lily,
Josh and Mimi.
486
00:24:13,640 --> 00:24:17,480
I hope you like the ingredients
you got to taste in round one...
487
00:24:19,080 --> 00:24:23,600
..because for round two,
they will be your pantry.
488
00:24:28,800 --> 00:24:30,280
Your only pantry.
489
00:24:33,400 --> 00:24:36,040
No staples, no garden,
490
00:24:36,040 --> 00:24:38,680
just all the ingredients
from the Taste Test.
491
00:24:40,640 --> 00:24:42,760
I'm sort of freaking out.
492
00:24:42,760 --> 00:24:46,520
All home cooks, we rely on things
like flour, cream, sugar...
493
00:24:46,520 --> 00:24:49,200
Sugar wasn't part of the taste test.
494
00:24:49,200 --> 00:24:51,400
So, it might seem simple,
495
00:24:51,400 --> 00:24:54,080
but I'm already axing
so many things off the list
496
00:24:54,080 --> 00:24:56,480
that I know how to do
because I don't have access
497
00:24:56,480 --> 00:24:57,760
to certain ingredients.
498
00:24:57,760 --> 00:25:01,800
You will have 75 minutes,
and the dish that impresses us
499
00:25:01,800 --> 00:25:04,520
the least will send its maker home.
500
00:25:05,760 --> 00:25:07,520
Deep breaths, everyone...
501
00:25:09,640 --> 00:25:11,000
..because your time starts now!
502
00:25:11,000 --> 00:25:12,720
(CHEERING AND APPLAUSE)
Now!
503
00:25:16,640 --> 00:25:18,560
I'm actually excited
that we're going to use
504
00:25:18,560 --> 00:25:20,600
the ingredients
because it's a big variety.
505
00:25:20,600 --> 00:25:23,160
It's 100 ingredients
that we can choose from,
506
00:25:23,160 --> 00:25:26,080
so it's like a massive mystery box
if you think about it.
507
00:25:26,080 --> 00:25:27,760
Wait, not ham.
508
00:25:29,760 --> 00:25:31,480
Bacon.
509
00:25:31,480 --> 00:25:33,200
Those guys got me into trouble.
510
00:25:33,200 --> 00:25:36,000
They cooked me,
so I'm cooking them back.
511
00:25:36,000 --> 00:25:37,880
That's the way. Get revenge!
512
00:25:37,880 --> 00:25:40,120
That's the way. Love it, Stevo!
513
00:25:40,120 --> 00:25:43,240
Steve's got beetroot.
Sumeet's got pumpkin.
514
00:25:44,880 --> 00:25:46,560
And they were both the ones
that they got wrong.
515
00:25:46,560 --> 00:25:48,000
Anyone else?
516
00:25:49,320 --> 00:25:50,800
It is the villain in my movie.
517
00:25:50,800 --> 00:25:56,040
But I choose oats because I'm going
to have my iconic
518
00:25:56,040 --> 00:25:58,760
'big boss' moment here,
and we're going to go head-to-head.
519
00:25:58,760 --> 00:26:01,120
I'm making savoury breakfast oats.
520
00:26:02,400 --> 00:26:05,840
It's going to be infused
with a pork broth,
521
00:26:05,840 --> 00:26:08,680
served with braised pork belly
522
00:26:08,680 --> 00:26:11,200
and miscellaneous toppings.
523
00:26:11,200 --> 00:26:13,600
Oh, nice, Mimi!
524
00:26:13,600 --> 00:26:14,880
Very nice.
525
00:26:15,920 --> 00:26:17,480
Yeah.
Good technique.
526
00:26:22,480 --> 00:26:25,080
The oats bit me in the behind.
527
00:26:25,080 --> 00:26:27,160
I'm going to get them back.
528
00:26:27,160 --> 00:26:28,960
Holy moly!
529
00:26:28,960 --> 00:26:32,880
That first round of the elimination
was stressful!
530
00:26:32,880 --> 00:26:36,240
Stressful for us -
really hard for these guys.
531
00:26:36,240 --> 00:26:39,080
But they've been left with 100
really beautiful,
532
00:26:39,080 --> 00:26:40,880
interesting ingredients.
533
00:26:40,880 --> 00:26:42,640
There's so many options.
534
00:26:42,640 --> 00:26:44,920
I could write you a full menu
with all this.
535
00:26:44,920 --> 00:26:47,720
There are a lot of beautiful
ingredients here,
536
00:26:47,720 --> 00:26:50,520
but let me just point out
there's no sugar,
537
00:26:50,520 --> 00:26:53,320
there's no herbs and no spices.
538
00:26:53,320 --> 00:26:56,400
So, there's definitely some people
who would have had to shift
539
00:26:56,400 --> 00:26:57,560
their thinking a bit.
540
00:26:57,560 --> 00:26:59,880
Yeah, that's the creativity part,
isn't it?
541
00:26:59,880 --> 00:27:01,680
There's no herbs, are there?
542
00:27:01,680 --> 00:27:05,280
75 minutes with no herbs,
no spices and stuff is really tricky
543
00:27:05,280 --> 00:27:06,960
to get flavour, and particularly
544
00:27:06,960 --> 00:27:09,440
if you're doing something simple,
which, in 75 minutes,
545
00:27:09,440 --> 00:27:10,960
you tend to lean towards.
546
00:27:10,960 --> 00:27:13,880
Oh, hi, Lily, I didn't even
see you next to me.
547
00:27:13,880 --> 00:27:15,040
Hello.
548
00:27:15,040 --> 00:27:17,760
I'm up against really good people,
549
00:27:17,760 --> 00:27:19,960
but I just need to do a bit of Lil.
550
00:27:19,960 --> 00:27:22,920
I just need to cook simple,
yummy food that's my style -
551
00:27:22,920 --> 00:27:25,800
not compare, just do my own thing.
552
00:27:25,800 --> 00:27:28,920
I'm doing a chicken Maryland
with a mushroom sauce
553
00:27:28,920 --> 00:27:30,280
and charred leek.
554
00:27:30,280 --> 00:27:32,200
I cook this as a kind of
family meal.
555
00:27:32,200 --> 00:27:33,720
I'm not like... Don't overcook...
556
00:27:33,720 --> 00:27:35,800
Well, if it ain't broke,
don't fix it.
557
00:27:35,800 --> 00:27:38,440
The one thing that I miss the most
about not being a nurse anymore
558
00:27:38,440 --> 00:27:40,320
is making people feel good.
559
00:27:40,320 --> 00:27:44,440
So, my food dream is to create
a space for people in hospice care
560
00:27:44,440 --> 00:27:49,320
where I can feed them really homely,
hearty food that tastes really good.
561
00:27:49,320 --> 00:27:51,120
That's the dream.
562
00:27:51,120 --> 00:27:54,240
I'm happy. This is my style
of cooking, so I'm trying
563
00:27:54,240 --> 00:27:56,040
to get as much flavour as I can
564
00:27:56,040 --> 00:27:57,600
in my chicken stock
from what I've got,
565
00:27:57,600 --> 00:28:00,080
then subsequently,
into this mushroom sauce.
566
00:28:00,080 --> 00:28:01,760
So, let's see what happens.
567
00:28:01,760 --> 00:28:03,680
(WHISTLES)
568
00:28:05,360 --> 00:28:07,160
Nice. Look great, Juan.
569
00:28:08,640 --> 00:28:10,240
Same shape, same shape.
570
00:28:10,240 --> 00:28:11,520
(LAUGHS)
571
00:28:11,520 --> 00:28:16,240
My strategy for round two
is to be true to myself,
572
00:28:16,240 --> 00:28:17,720
to who I am...
573
00:28:17,720 --> 00:28:19,200
Ooh!
574
00:28:20,280 --> 00:28:22,080
Domino potatoes.
575
00:28:22,080 --> 00:28:24,040
..and enjoy what's happening.
576
00:28:24,040 --> 00:28:26,520
Oh, Juan's using the hibachi, baby!
577
00:28:26,520 --> 00:28:29,240
Smoke it up, Juan!
Yeah.
578
00:28:29,240 --> 00:28:30,760
It's my last cook, maybe.
579
00:28:30,760 --> 00:28:33,480
So, I'm gonna try with the hibachi
that I never used before.
580
00:28:33,480 --> 00:28:36,720
I want to really nail the steak
because it's the main part
581
00:28:36,720 --> 00:28:38,000
of this dish.
582
00:28:38,000 --> 00:28:40,200
So, I'm just going to cook
as many steaks
583
00:28:40,200 --> 00:28:43,480
and different types of cook
as I can, just to get it
584
00:28:43,480 --> 00:28:45,080
exactly where I want it.
585
00:28:45,080 --> 00:28:46,800
And let's enjoy it.
586
00:28:46,800 --> 00:28:48,800
Let's dance a little bit.
587
00:28:48,800 --> 00:28:50,040
Juan.
588
00:28:50,040 --> 00:28:52,040
Hi, guys.
You still have time to salsa, huh?
589
00:28:52,040 --> 00:28:53,040
Yeah.
Always.
590
00:28:53,040 --> 00:28:56,160
I'm enjoying myself. I'm having
an asado, a barbecue,
591
00:28:56,160 --> 00:28:58,640
an Argentinean barbecue.
Yeah.
592
00:28:58,640 --> 00:29:02,440
Is there a sauce?
Some salsa criolla.
593
00:29:02,440 --> 00:29:03,960
That's what we put in our meat.
594
00:29:03,960 --> 00:29:06,360
It's just with lemon,
fresh vegetables.
595
00:29:06,360 --> 00:29:08,760
And then,
I have some domino potatoes.
596
00:29:09,800 --> 00:29:11,240
There is a recipe
from an Argentinean
597
00:29:11,240 --> 00:29:13,400
called Francis Mallmann -
I don't know if you heard of him.
598
00:29:13,400 --> 00:29:14,880
Love Francis.
599
00:29:14,880 --> 00:29:17,200
So, are they, like,
the perfect square,
600
00:29:17,200 --> 00:29:19,960
perfect rectangles that he has.
Like a square...
601
00:29:19,960 --> 00:29:21,720
They can be a little bit messed up
because...
602
00:29:21,720 --> 00:29:23,120
Oh, hang on.
No, listen, listen!
603
00:29:23,120 --> 00:29:24,920
I've never seen his messed up!
604
00:29:24,920 --> 00:29:27,800
They're like literal dominoes.
605
00:29:27,800 --> 00:29:29,720
So, it's definitely family style...
Yes.
606
00:29:29,720 --> 00:29:31,760
..considering the size of the chunks.
607
00:29:31,760 --> 00:29:35,680
So, we're going with rustic
or are we MasterChef-ing it?
608
00:29:35,680 --> 00:29:37,880
Yeah.
You'll nail it?
609
00:29:37,880 --> 00:29:39,280
Yeah.
Stakes are high, Juan.
610
00:29:39,280 --> 00:29:42,480
Yeah, 'steaks' are high here.
(LAUGHS)
611
00:29:42,480 --> 00:29:44,440
And I realise what he says.
612
00:29:44,440 --> 00:29:47,040
We're in the MasterChef kitchen,
and it's also an elimination round,
613
00:29:47,040 --> 00:29:49,760
so I kind of go, like,
family-style cook.
614
00:29:49,760 --> 00:29:51,800
But if it's the last one,
I want to be enjoying it.
615
00:29:51,800 --> 00:29:54,800
If I'm cooking something
I don't know or I'm worried about
616
00:29:54,800 --> 00:30:00,480
all the time, I'm gonna spend
the last cook maybe suffering.
617
00:30:00,480 --> 00:30:02,000
And I'm all about the flavours here,
618
00:30:02,000 --> 00:30:04,520
and I hope
that they appreciate that.
619
00:30:04,520 --> 00:30:06,720
SAVINDRI: Juan, you're the 'Juan'
we love.
620
00:30:06,720 --> 00:30:08,040
(LAUGHS)
621
00:30:12,880 --> 00:30:14,120
Ooh, coconut?
622
00:30:14,120 --> 00:30:15,800
SUMEET: I'm making coconut milk.
623
00:30:15,800 --> 00:30:17,680
Clever girl.
624
00:30:19,200 --> 00:30:21,360
These are definitely not potatoes.
625
00:30:23,080 --> 00:30:24,280
Sumeet.
626
00:30:24,280 --> 00:30:25,320
Revenge.
627
00:30:25,320 --> 00:30:26,880
Oh, my God, revenge! Yes, yes.
628
00:30:26,880 --> 00:30:30,320
You're gonna stare that pumpkin
in her face and say,
629
00:30:30,320 --> 00:30:31,920
"Beep!" (LAUGHS)
630
00:30:31,920 --> 00:30:33,800
What are you doing with it?
631
00:30:33,800 --> 00:30:38,600
So, what I'm doing is a beetroot
and pumpkin soup with coconut milk.
632
00:30:38,600 --> 00:30:42,240
It's taking inspiration
from an Indian curry.
633
00:30:42,240 --> 00:30:43,680
But now I don't have any spices,
634
00:30:43,680 --> 00:30:45,600
so I'm going to work
with what I have.
635
00:30:45,600 --> 00:30:48,480
Yep. And you're making your coconut
milk from fresh coconut?
636
00:30:48,480 --> 00:30:49,920
Yes.
Old school.
637
00:30:49,920 --> 00:30:51,920
Just the way we used to back home.
638
00:30:51,920 --> 00:30:53,280
Amazing.
639
00:30:54,400 --> 00:30:55,880
Ah, thank you so much.
Please smash this.
640
00:30:55,880 --> 00:30:57,160
Thank you.
641
00:30:57,160 --> 00:31:00,720
I love the colour
of a beetroot pumpkin soup.
642
00:31:00,720 --> 00:31:03,040
It is just the brightest pink.
643
00:31:03,040 --> 00:31:07,120
It fills me with happiness
on a cold winter's day.
644
00:31:07,120 --> 00:31:08,680
That's the truth.
645
00:31:09,760 --> 00:31:11,520
You've had 15 minutes.
646
00:31:11,520 --> 00:31:13,360
You have one hour to go.
647
00:31:13,360 --> 00:31:15,800
(CHEERING AND APPLAUSE)
648
00:31:23,600 --> 00:31:26,440
JOSH: I am making a prawn
and lobster bisque.
649
00:31:27,520 --> 00:31:30,320
I'm just trying to use ingredients
that are available
650
00:31:30,320 --> 00:31:32,320
to pack as much flavour as I can.
651
00:31:33,440 --> 00:31:37,640
I don't know if 75 minutes is enough
to make a fantastic bisque,
652
00:31:37,640 --> 00:31:40,040
but it's elimination.
653
00:31:40,040 --> 00:31:41,880
I've got to do the best I can.
654
00:31:45,440 --> 00:31:46,800
Caught red-handed.
655
00:31:48,120 --> 00:31:50,920
I'm using beetroot.
Something a little different.
656
00:31:50,920 --> 00:31:53,440
And I'm making it up as I go.
657
00:31:53,440 --> 00:31:55,000
Coming out of my head.
658
00:31:55,000 --> 00:31:57,000
(CHUCKLES)
659
00:31:57,000 --> 00:32:00,160
Probably is a bit risky
on elimination, but then again,
660
00:32:00,160 --> 00:32:02,120
you know, what's life
without a few risks?
661
00:32:02,120 --> 00:32:03,760
It's no fun, is it, really?
662
00:32:03,760 --> 00:32:05,680
Hey, Steve.
How are you?
663
00:32:05,680 --> 00:32:08,440
What is going on here?
Are you acting out
664
00:32:08,440 --> 00:32:09,760
a trauma bond here?
665
00:32:09,760 --> 00:32:11,160
That's right.
666
00:32:11,160 --> 00:32:13,640
It's going to be Stevo's take
on ravioli, but...
667
00:32:13,640 --> 00:32:14,720
BOTH: Ooh!
668
00:32:14,720 --> 00:32:18,080
..I'm actually going to use
the beets as the skins
669
00:32:18,080 --> 00:32:20,600
for the ravioli, rather than pasta.
Fancy!
670
00:32:20,600 --> 00:32:23,200
Right.
And fill them.
671
00:32:23,200 --> 00:32:24,680
So is this one here?
672
00:32:24,680 --> 00:32:27,680
Yeah. I'm going
to slice it down more.
673
00:32:27,680 --> 00:32:29,640
Yeah, I was going to say,
that's pretty thick.
674
00:32:29,640 --> 00:32:31,080
Yeah, a bit fat. Yeah. Yep.
Yeah.
675
00:32:31,080 --> 00:32:32,160
And the filling?
676
00:32:32,160 --> 00:32:34,560
Ricotta, bit of goat's cheese...
677
00:32:34,560 --> 00:32:35,880
And then, is this also the sauce?
678
00:32:35,880 --> 00:32:38,800
This is going to be
black garlic sauce.
679
00:32:38,800 --> 00:32:40,760
And I'm going to make
a puree from the leek.
680
00:32:40,760 --> 00:32:43,040
Wow, OK. Some heavy hitters.
681
00:32:43,960 --> 00:32:45,840
Have you done this before?
Never.
682
00:32:45,840 --> 00:32:47,360
Freaks me out.
683
00:32:48,600 --> 00:32:50,040
This is something you dreamt up
684
00:32:50,040 --> 00:32:51,320
as you stood in front
of that pantry.
685
00:32:51,320 --> 00:32:53,000
Well, yeah, I just looked at it
and thought,
686
00:32:53,000 --> 00:32:55,160
"I'm going to do something
with the beetroots."
687
00:32:55,160 --> 00:32:56,600
You've never done
this technique before?
688
00:32:56,600 --> 00:32:57,800
No.
689
00:32:57,800 --> 00:33:00,560
If that doesn't work,
you have puree, puree, sauce.
690
00:33:00,560 --> 00:33:02,640
Yes, it won't be so good.
691
00:33:02,640 --> 00:33:04,400
Like, get a backup plan.
692
00:33:15,440 --> 00:33:16,480
Freaks me out.
693
00:33:16,480 --> 00:33:17,800
Get a backup plan.
694
00:33:20,640 --> 00:33:22,640
Good luck.
Thank you.
695
00:33:25,440 --> 00:33:28,560
So, Andy told me I should have
a backup plan...
696
00:33:29,800 --> 00:33:31,320
..but, um, I haven't, really.
697
00:33:33,680 --> 00:33:36,560
If I take a few risks, I don't mind.
698
00:33:36,560 --> 00:33:38,960
I'm going to do Stevo's ravioli.
699
00:33:38,960 --> 00:33:41,720
So, instead of pasta,
I'm going to use beetroot.
700
00:33:41,720 --> 00:33:43,840
It's going to be filled
like a ravioli.
701
00:33:43,840 --> 00:33:46,480
Poaching it in chicken stock.
702
00:33:46,480 --> 00:33:48,280
Do I have a backup plan?
703
00:33:48,280 --> 00:33:50,800
Roast beetroots? I don't think so.
704
00:33:50,800 --> 00:33:52,680
I'm going to go with my gut
and just do it.
705
00:33:54,720 --> 00:33:56,320
Just can't believe he's doing that.
706
00:33:56,320 --> 00:33:58,680
I'm banking on this working.
707
00:33:58,680 --> 00:34:01,040
If I go for the backup plan,
then maybe the main plan
708
00:34:01,040 --> 00:34:02,680
won't be any good.
709
00:34:02,680 --> 00:34:04,400
I'm scared.
Yeah.
710
00:34:05,560 --> 00:34:08,040
Would you mind standing right here?
711
00:34:08,040 --> 00:34:09,360
Glasses off.
712
00:34:09,360 --> 00:34:10,440
OK.
713
00:34:10,440 --> 00:34:12,520
Sure. What would you like me to do?
714
00:34:12,520 --> 00:34:14,680
I want to put your tastebuds
to the test.
715
00:34:14,680 --> 00:34:15,840
OK.
716
00:34:18,000 --> 00:34:20,240
OK, that's a food, obviously.
717
00:34:21,320 --> 00:34:22,520
Melon.
718
00:34:22,520 --> 00:34:24,800
Is it?
Is that your final answer?
719
00:34:24,800 --> 00:34:26,240
(LAUGHTER)
720
00:34:26,240 --> 00:34:27,920
No, it's lime. Sorry, it's lime.
721
00:34:27,920 --> 00:34:29,400
It is lime.
722
00:34:29,400 --> 00:34:30,840
Yeah.
723
00:34:30,840 --> 00:34:32,040
Wait?
724
00:34:34,960 --> 00:34:36,080
Oh, bloody hell.
725
00:34:36,080 --> 00:34:37,320
French.
726
00:34:38,440 --> 00:34:39,880
Camembert rustique.
727
00:34:41,000 --> 00:34:43,360
And it's about four-years-old.
728
00:34:43,360 --> 00:34:44,400
It's not strong enough.
729
00:34:44,400 --> 00:34:45,520
Correct.
730
00:34:45,520 --> 00:34:47,560
Are you enjoying yourself, Sofia?
731
00:34:50,720 --> 00:34:52,280
You know what?
732
00:34:52,280 --> 00:34:54,560
(LAUGHS) What?
733
00:34:54,560 --> 00:34:56,640
I can't even work this out.
(LAUGHS)
734
00:34:56,640 --> 00:34:58,320
It's terrible.
Do you know what?
735
00:34:58,320 --> 00:35:00,240
I'll get you another piece.
Stay there.
736
00:35:00,240 --> 00:35:02,600
What the hell smells like that?
737
00:35:02,600 --> 00:35:04,240
Palm out, please.
738
00:35:11,640 --> 00:35:13,280
I'm looking at the clock,
739
00:35:13,280 --> 00:35:15,480
and it says you've got 45 minutes
to go.
740
00:35:15,480 --> 00:35:17,520
(CHEERING AND APPLAUSE)
741
00:35:30,400 --> 00:35:32,080
Did you go cut up a dragon fruit?
742
00:35:33,520 --> 00:35:34,640
Merde!
743
00:35:34,640 --> 00:35:35,800
(LAUGHS)
744
00:35:37,240 --> 00:35:41,040
I don't have my superpower now
because there is zero spice
745
00:35:41,040 --> 00:35:43,880
that I can see
for my pumpkin beetroot soup.
746
00:35:43,880 --> 00:35:46,520
So, I have to tap
into my creative side today
747
00:35:46,520 --> 00:35:49,080
and extract flavour
with whatever I have.
748
00:35:49,080 --> 00:35:52,200
Ooh! What are you doing there?
That's coconut milk.
749
00:35:52,200 --> 00:35:54,320
Why do you separate your coconut?
750
00:35:54,320 --> 00:35:56,480
Chef, because we don't...
The milk is made like this.
751
00:35:56,480 --> 00:35:58,160
It's soaked in hot water.
752
00:35:58,160 --> 00:35:59,680
Sorry, one minute. Pen.
753
00:35:59,680 --> 00:36:01,840
I'm learning with you, yes?
Really? I don't know, is it?
754
00:36:01,840 --> 00:36:03,840
I am. There's things
that I'm learning too, of course.
755
00:36:03,840 --> 00:36:07,600
Yeah, so this is basically
rehydrating the desiccated coconut.
756
00:36:07,600 --> 00:36:09,680
I've blitzed it.
757
00:36:09,680 --> 00:36:11,120
And then, the milk has come out.
758
00:36:11,120 --> 00:36:13,640
So, you think this will have
more flavours than if you are
759
00:36:13,640 --> 00:36:14,760
using a cream?
760
00:36:14,760 --> 00:36:18,960
No. Cream tin would be much better,
Chef, but we don't have any.
761
00:36:18,960 --> 00:36:20,000
Of course.
Yes.
762
00:36:20,000 --> 00:36:21,960
Can't be in a cube.
Yeah, we don't have any, yeah.
763
00:36:21,960 --> 00:36:23,720
Of course.
So, I have to pivot.
764
00:36:23,720 --> 00:36:25,320
I'm going back on my cloud
and leave you alone.
765
00:36:25,320 --> 00:36:27,760
No, Chef. Thank you so much.
766
00:36:27,760 --> 00:36:31,960
I'm worried
that a pumpkin and beetroot soup
767
00:36:31,960 --> 00:36:33,400
could be too sweet.
768
00:36:33,400 --> 00:36:36,080
So, I'm going to add
these butter-fried prawns
769
00:36:36,080 --> 00:36:38,880
for a savoury element
to balance the dish.
770
00:36:38,880 --> 00:36:40,480
OK. So, I've got to do my prawns,
771
00:36:40,480 --> 00:36:42,800
which should not take
too much time to cook.
772
00:36:42,800 --> 00:36:44,960
But I do want to cook them
perfectly,
773
00:36:44,960 --> 00:36:47,800
and I'm going to toss some
of the garnishes.
774
00:36:47,800 --> 00:36:50,280
Cubes of pumpkin
got me into trouble.
775
00:36:50,280 --> 00:36:53,840
I'm hoping these cubes of pumpkin
are going to be my ticket
776
00:36:53,840 --> 00:36:55,200
out of elimination.
777
00:36:58,840 --> 00:37:00,440
BOTH: Hey, Mimi.
Hi.
778
00:37:00,440 --> 00:37:03,440
So, are you doing the usual, Mimi,
and doing 10,000 things?
779
00:37:03,440 --> 00:37:04,800
Looks that way.
Yep, yep.
780
00:37:04,800 --> 00:37:08,600
So, I'm doing tonkotsu oats.
781
00:37:08,600 --> 00:37:10,320
Wow.
782
00:37:10,320 --> 00:37:11,760
It's a savoury porridge.
Yep, right.
783
00:37:11,760 --> 00:37:14,560
Ah.
Inspired by ramen.
784
00:37:14,560 --> 00:37:16,200
And the pork belly
is in the pressure cooker.
Yep.
785
00:37:16,200 --> 00:37:18,680
You're going to use the broth,
obviously, as your stock.
Yep.
786
00:37:18,680 --> 00:37:21,160
And then, are you going to use the
belly, as well, through the porridge?
787
00:37:21,160 --> 00:37:24,200
Yeah. I'm using pickled leeks.
I don't have scallions.
788
00:37:24,200 --> 00:37:26,360
Ginger is going, buttered corn.
789
00:37:26,360 --> 00:37:29,000
The black garlic is going
to be my best friend.
Yeah.
790
00:37:29,000 --> 00:37:30,520
It's going to look like a bowl
of ramen.
791
00:37:30,520 --> 00:37:32,920
That's a very ambitious cook
you've planned out.
792
00:37:32,920 --> 00:37:33,960
Yeah.
793
00:37:33,960 --> 00:37:36,760
I feel like I'm on a roll,
although the roll is like this.
794
00:37:36,760 --> 00:37:38,520
Yeah.
But I'm going to embrace it.
795
00:37:38,520 --> 00:37:40,920
I've gotten to know this kitchen
more and more with every cook,
796
00:37:40,920 --> 00:37:42,680
even though there are bad cooks
and good cooks.
797
00:37:42,680 --> 00:37:43,960
Yeah.
Yeah.
798
00:37:43,960 --> 00:37:46,080
I love your attitude.
I love it, too.
799
00:37:46,080 --> 00:37:49,520
Wow, that is... How good is that?
I love it. I love it.
800
00:37:51,960 --> 00:37:55,920
I feel like I really
need a moment of redemption.
801
00:37:55,920 --> 00:37:58,000
I feel like I haven't quite
defined myself,
802
00:37:58,000 --> 00:37:59,680
felt comfortable in this kitchen.
803
00:37:59,680 --> 00:38:02,360
Flipping the script
on this elimination -
804
00:38:02,360 --> 00:38:03,680
it's not I have to cook.
805
00:38:03,680 --> 00:38:06,040
I GET to cook
in the MasterChef kitchen.
806
00:38:06,040 --> 00:38:08,960
You have 30 minutes to go!
807
00:38:08,960 --> 00:38:10,760
(CHEERING AND APPLAUSE)
808
00:38:16,880 --> 00:38:17,960
Yeah!
809
00:38:17,960 --> 00:38:19,640
It smells of coconut milk.
810
00:38:19,640 --> 00:38:20,720
Yeah.
811
00:38:21,800 --> 00:38:24,680
I've got the bisque ready to go.
812
00:38:24,680 --> 00:38:26,480
I need to reduce it a little bit.
813
00:38:26,480 --> 00:38:29,320
I'm gonna need to start cooking
the prawns and the lobster
814
00:38:29,320 --> 00:38:32,680
and then start getting
my plating stuff ready, as well.
815
00:38:32,680 --> 00:38:35,280
SNEZANA: Josh, what he's doing
is really smart
816
00:38:35,280 --> 00:38:37,920
because there's no herbs,
there's no spices,
817
00:38:37,920 --> 00:38:41,520
but his shells and prawn heads,
making stock out of it,
818
00:38:41,520 --> 00:38:43,720
that's going to add great flavour.
819
00:38:43,720 --> 00:38:45,840
How's it tasting?
Tastes great.
820
00:38:45,840 --> 00:38:47,720
Yeah. I bet it would.
821
00:38:51,600 --> 00:38:55,120
I'm making asado,
Argentinean barbecue
822
00:38:55,120 --> 00:38:56,440
with salsa criolla.
823
00:38:56,440 --> 00:38:59,080
That is a salsa that we make
in Argentina.
824
00:38:59,080 --> 00:39:00,600
It's mild. It's not spicy.
825
00:39:00,600 --> 00:39:02,960
And domino potatoes.
826
00:39:02,960 --> 00:39:06,280
Argentina asado
is like a basic Sunday meal.
827
00:39:06,280 --> 00:39:08,280
Very rustic, very homemade.
828
00:39:08,280 --> 00:39:11,080
So, I have to refine this dish.
829
00:39:11,080 --> 00:39:12,880
My salsa is ready to go...
830
00:39:14,720 --> 00:39:16,560
..cut tiny, tiny, tiny
831
00:39:16,560 --> 00:39:19,640
so I get it more delicate
on top of the steak.
832
00:39:19,640 --> 00:39:21,080
What is this? (LAUGHS)
833
00:39:22,720 --> 00:39:25,160
Look at that! What is this spoon?
834
00:39:25,160 --> 00:39:28,320
I'm just waiting for the potatoes
to be totally crispy.
835
00:39:28,320 --> 00:39:29,360
I'm feeling good.
836
00:39:29,360 --> 00:39:30,800
Got a barbecue here.
837
00:39:30,800 --> 00:39:32,800
The smells, the meat.
838
00:39:32,800 --> 00:39:34,760
Amazing.
The people screaming.
839
00:39:34,760 --> 00:39:37,520
Is that chorizo, Juan?
Choricito.
840
00:39:37,520 --> 00:39:39,600
Choricito! Choripan.
841
00:39:40,920 --> 00:39:43,840
I know I'm cooking
a very simple dish,
842
00:39:43,840 --> 00:39:46,120
but I really want to share
843
00:39:46,120 --> 00:39:47,720
the Argentinean food with the world.
844
00:39:47,720 --> 00:39:49,600
For me, it's just pure happiness.
845
00:39:49,600 --> 00:39:52,320
It's like...oh, an explosion
of delicious flavours.
846
00:39:52,320 --> 00:39:54,560
So I hope they get that...
847
00:39:54,560 --> 00:39:57,480
..that taste of what I'm saying
about the Argentinean food.
848
00:39:57,480 --> 00:40:00,680
Like, it's simple,
but it doesn't need anything else.
849
00:40:02,000 --> 00:40:03,600
Let's go, Lil.
850
00:40:03,600 --> 00:40:05,520
LILY: 20 minutes to go.
851
00:40:05,520 --> 00:40:07,480
I've seared off the chicken.
852
00:40:07,480 --> 00:40:09,080
I need to get that in the oven.
853
00:40:09,080 --> 00:40:12,640
I want it to just
be cooked through and yum.
854
00:40:12,640 --> 00:40:15,080
With a chicken Maryland,
you cannot cut into it,
855
00:40:15,080 --> 00:40:18,320
so you cannot know if it's cooked
until tasting.
856
00:40:18,320 --> 00:40:20,480
So, I'm using a meat probe.
857
00:40:20,480 --> 00:40:22,000
I'm going to try and get 74,
858
00:40:22,000 --> 00:40:23,840
but I'm going
to pull it out early, at 72.
859
00:40:26,360 --> 00:40:29,360
I'm thinking, "Oh, should I do
the other chicken that I butchered?"
860
00:40:29,360 --> 00:40:32,520
But there is no time,
and I need to focus on this one -
861
00:40:32,520 --> 00:40:35,120
just get this one done well.
862
00:40:35,120 --> 00:40:37,760
Pink chicken means you're really
unwell and you get looked after
863
00:40:37,760 --> 00:40:39,480
by me in hospital.
864
00:40:40,960 --> 00:40:42,360
Lily.
Hello.
865
00:40:42,360 --> 00:40:45,200
Hi, Lil.
I just want to do, like, me,
866
00:40:45,200 --> 00:40:47,000
and I don't want to overcomplicate.
867
00:40:47,000 --> 00:40:48,720
Chicken and mushroom sauce
868
00:40:48,720 --> 00:40:51,280
has, like, been done to death
for years.
869
00:40:51,280 --> 00:40:54,120
I know.
And there's some really heavy
and boring versions.
870
00:40:55,320 --> 00:40:56,400
I'm hoping...
871
00:40:56,400 --> 00:40:59,960
What is going to be there
to kind of break through?
872
00:40:59,960 --> 00:41:01,960
You said "creamy" mushroom sauce.
873
00:41:01,960 --> 00:41:03,880
It will be less creamy -
just mushroom sauce.
874
00:41:03,880 --> 00:41:05,880
Like, because I don't have cream.
875
00:41:05,880 --> 00:41:07,560
We need to bring this up a notch.
876
00:41:07,560 --> 00:41:08,560
Yeah.
877
00:41:08,560 --> 00:41:10,680
Good luck, Lil.
Thank you, guys.
878
00:41:10,680 --> 00:41:14,280
I want the sauce to be thick enough
that it's not, like, gravy vibes.
879
00:41:14,280 --> 00:41:17,000
I want, like, sauce,
not, like, jus.
880
00:41:17,000 --> 00:41:18,680
I want to thicken it.
881
00:41:18,680 --> 00:41:20,840
Butter? I don't know.
882
00:41:20,840 --> 00:41:22,080
Butter.
883
00:41:22,080 --> 00:41:24,240
Cream cheese?
884
00:41:24,240 --> 00:41:28,360
I don't have cream,
but I do have some cream cheese.
885
00:41:28,360 --> 00:41:29,800
(SIGHS)
886
00:41:29,800 --> 00:41:32,200
So, I added a bit of cream cheese,
mindful that I don't want the sauce
887
00:41:32,200 --> 00:41:35,000
to split with too much cheese
and all this shenanigans.
888
00:41:39,880 --> 00:41:42,600
(SIGHS) Oh!
889
00:41:42,600 --> 00:41:44,320
And then, it starts clumping.
890
00:41:45,760 --> 00:41:47,320
Uh...panic.
891
00:41:48,680 --> 00:41:50,680
What if I put Philadelphia in,
off heat?
892
00:41:50,680 --> 00:41:52,400
It's going to be clumpy still.
893
00:41:52,400 --> 00:41:54,560
Ooh.
894
00:41:55,560 --> 00:41:57,400
My dish has only three elements,
895
00:41:57,400 --> 00:41:59,640
and I've just ruined the sauce.
896
00:42:11,960 --> 00:42:14,320
I'm thickening mushroom sauce
with some cream cheese
897
00:42:14,320 --> 00:42:16,960
for my chicken Maryland
and charred leek,
898
00:42:16,960 --> 00:42:18,840
but it's clumping.
899
00:42:18,840 --> 00:42:19,920
Oh!
900
00:42:21,320 --> 00:42:22,960
A moment of self-doubt crept in
901
00:42:22,960 --> 00:42:25,120
of, "I've ruined the sauce."
902
00:42:25,120 --> 00:42:27,480
And then, I'm like, "Nah, you just
need to simmer the hell out of it.
903
00:42:27,480 --> 00:42:28,480
"Keep stirring it."
904
00:42:28,480 --> 00:42:30,680
As it heats a little bit,
like, I take it off the heat.
905
00:42:30,680 --> 00:42:32,200
I'm trying all sorts
of different things,
906
00:42:32,200 --> 00:42:34,480
and it starts to come together,
which is good.
907
00:42:35,600 --> 00:42:37,280
Oh, my God.
908
00:42:37,280 --> 00:42:39,200
I'm so stressed.
909
00:42:39,200 --> 00:42:40,720
Taste good?
910
00:42:40,720 --> 00:42:42,480
It's tasting really yum.
911
00:42:42,480 --> 00:42:44,600
It's really nice and creamy.
912
00:42:44,600 --> 00:42:46,760
Let's go, Lily!
913
00:42:48,200 --> 00:42:51,920
But I keep having this wave
of, like, "Oh, it's too simple.
914
00:42:51,920 --> 00:42:53,520
"Oh, it's too simple."
915
00:42:56,360 --> 00:42:58,720
Everyone's so good.
916
00:42:58,720 --> 00:43:01,080
I'm trying not to compare.
917
00:43:01,080 --> 00:43:03,120
Focusing on the positives.
918
00:43:03,120 --> 00:43:05,120
# Way-oh! #
919
00:43:05,120 --> 00:43:07,320
Remember, this is an elimination.
920
00:43:08,600 --> 00:43:10,120
You need to wow us.
921
00:43:11,160 --> 00:43:12,800
15 minutes to go.
922
00:43:12,800 --> 00:43:14,520
(CHEERING AND APPLAUSE)
923
00:43:22,680 --> 00:43:24,960
STEPHEN: All the elements
for my beetroot ravioli,
924
00:43:24,960 --> 00:43:27,120
they've all got very
powerful flavours.
925
00:43:27,120 --> 00:43:30,400
The ricotta, the goat cheese
and lemon zest filling,
926
00:43:30,400 --> 00:43:32,440
pistachio puree, leek puree
927
00:43:32,440 --> 00:43:34,560
and black garlic sauce.
928
00:43:45,760 --> 00:43:48,080
All the elements
from my beetroot ravioli,
929
00:43:48,080 --> 00:43:50,320
I think they'll go well together.
930
00:43:55,720 --> 00:43:57,200
Whoa!
931
00:43:57,200 --> 00:43:59,960
But I haven't had time
to taste them all together.
932
00:44:03,560 --> 00:44:06,280
What's in that?
Pistachios.
933
00:44:06,280 --> 00:44:08,360
And then, this is the filling?
That's the filling,
934
00:44:08,360 --> 00:44:10,120
which I'm still working on.
935
00:44:11,680 --> 00:44:13,000
If these don't work...
936
00:44:13,000 --> 00:44:14,240
Yep, I'm in trouble.
937
00:44:14,240 --> 00:44:15,640
Yeah, I know.
938
00:44:19,920 --> 00:44:22,640
So, guys, how do you feel
about the benches?
939
00:44:22,640 --> 00:44:24,880
There's 'play it safe'
there's 'pushing the boat out'
940
00:44:24,880 --> 00:44:27,640
and everything in the middle,
isn't there?
POH: Yeah, yeah, yeah, yeah, yeah.
941
00:44:27,640 --> 00:44:29,720
On the plus side, we are definitely
looking forward
942
00:44:29,720 --> 00:44:31,400
to Mimi's dish, aren't we?
I'm so excited.
943
00:44:31,400 --> 00:44:35,920
She's using the oats as porridge
but with pork belly.
944
00:44:35,920 --> 00:44:38,720
And then, she's got all these other
little things going on with corn
945
00:44:38,720 --> 00:44:41,200
and the black garlic and ginger.
Yeah, and there's ginger.
946
00:44:44,000 --> 00:44:46,360
It feels a bit like
a 'screw you' porridge.
Yeah.
947
00:44:46,360 --> 00:44:48,160
It is. Yeah, it is.
Yeah, yeah, yeah.
948
00:44:48,160 --> 00:44:51,640
It's meat, garlic prawns,
pumpkin and beetroot soup
949
00:44:51,640 --> 00:44:52,760
based on a curry.
950
00:44:52,760 --> 00:44:55,920
But she doesn't have any spices,
951
00:44:55,920 --> 00:44:57,800
so it's not a curry - it's a soup.
Wow.
952
00:44:59,440 --> 00:45:03,240
Steve - he's doing this, like,
really creative dish.
953
00:45:03,240 --> 00:45:05,840
Beetroot ravioli.
954
00:45:05,840 --> 00:45:07,560
So, I just went and tasted.
955
00:45:07,560 --> 00:45:10,960
There's some really
heavy-hitting flavours there.
956
00:45:10,960 --> 00:45:13,560
He's had black garlic in the broth.
957
00:45:13,560 --> 00:45:16,600
And then, he's also putting
black garlic in the leek puree.
958
00:45:16,600 --> 00:45:20,360
For me, it's going to need
an absolute deft touch
959
00:45:20,360 --> 00:45:22,080
if it works as a whole dish.
960
00:45:23,960 --> 00:45:25,800
I'm really worried about Juan.
961
00:45:25,800 --> 00:45:27,240
It's a very traditional dish.
962
00:45:27,240 --> 00:45:29,640
He's doing Argentinean barbecue
963
00:45:29,640 --> 00:45:31,960
with a salsa and some
domino potatoes.
964
00:45:31,960 --> 00:45:33,800
I feel like if you're going to do
a dish like that,
965
00:45:33,800 --> 00:45:36,520
every element has to be refined.
966
00:45:36,520 --> 00:45:38,960
Domino potatoes would
have to be immaculate.
967
00:45:38,960 --> 00:45:40,560
Yeah.
968
00:45:40,560 --> 00:45:42,640
Good crunch. Yummy.
969
00:45:45,440 --> 00:45:49,520
Five minutes gives me enough time
to plate up, and I'm thinking,
970
00:45:49,520 --> 00:45:52,000
"I can make this dish
look more refined."
971
00:45:52,000 --> 00:45:55,280
I'm going to put some chorizo bites
and manchego cheese
972
00:45:55,280 --> 00:45:56,800
on top of this potatoes,
973
00:45:56,800 --> 00:45:59,720
with the salsa
beautifully on top of the steak.
974
00:46:01,960 --> 00:46:05,160
Like, I impressed myself
because it's a very simple dish...
975
00:46:06,800 --> 00:46:09,200
..and it looks like something
that I would get in a restaurant.
976
00:46:09,200 --> 00:46:11,720
Everyone, allez, allez!
Three minutes left!
977
00:46:11,720 --> 00:46:13,840
(CHEERING AND APPLAUSE)
Three minutes!
978
00:46:22,760 --> 00:46:24,920
Nice, Mimi. That looks sick.
979
00:46:26,200 --> 00:46:27,480
Mim?
Yeah.
980
00:46:27,480 --> 00:46:28,760
Are you putting it on top?
981
00:46:28,760 --> 00:46:31,000
Yeah.
Will it sink?
982
00:46:31,000 --> 00:46:32,920
Nah.
Alright.
983
00:46:37,680 --> 00:46:40,360
Two minutes to go!
(CHEERING AND APPLAUSE)
984
00:46:46,640 --> 00:46:49,280
STEPHEN: I am taking a little bit
of time to plate up
985
00:46:49,280 --> 00:46:51,080
because I want it to look elegant.
986
00:46:51,080 --> 00:46:52,480
I've got my raviolis.
987
00:46:52,480 --> 00:46:55,400
I'm going to pop the ricotta
filling inside.
988
00:46:55,400 --> 00:46:56,480
They look great.
989
00:46:56,480 --> 00:46:59,280
In fact, you wouldn't even know
they weren't pasta.
990
00:46:59,280 --> 00:47:01,760
I've got my leek puree
and pistachio puree.
991
00:47:01,760 --> 00:47:04,080
I decided to bottle them up
so I can squirt them
992
00:47:04,080 --> 00:47:05,800
onto the plate a bit easier.
993
00:47:05,800 --> 00:47:09,400
I've got the really nice, luscious
black garlic sauce.
994
00:47:09,400 --> 00:47:11,120
Come on, mate!
995
00:47:11,120 --> 00:47:14,200
Come on, Steve!
You've got it, Stevo.
996
00:47:14,200 --> 00:47:16,960
I grab the tea towel
to wipe the bench down...
997
00:47:16,960 --> 00:47:18,560
(CLATTERING)
Oh!
998
00:47:18,560 --> 00:47:20,120
Oh, la, la, la, la, la, la!
999
00:47:20,120 --> 00:47:21,840
(GASPING)
1000
00:47:21,840 --> 00:47:24,280
Oh, no!
Oh, no.
1001
00:47:24,280 --> 00:47:26,560
Look what happened.
1002
00:47:26,560 --> 00:47:28,960
Oh, Steve!
1003
00:47:30,760 --> 00:47:31,840
I'm done.
1004
00:47:39,480 --> 00:47:41,560
Two minutes to go!
1005
00:47:41,560 --> 00:47:43,560
(CHEERING AND APPLAUSE)
1006
00:47:49,760 --> 00:47:51,040
(CLATTERING)
Oh!
1007
00:47:51,040 --> 00:47:52,720
Oh, la, la, la, la, la, la!
1008
00:47:52,720 --> 00:47:53,920
(GASPS)
1009
00:47:53,920 --> 00:47:55,320
Oh, no!
1010
00:47:56,680 --> 00:47:58,040
Look what happened.
1011
00:47:58,040 --> 00:47:59,320
STEPHEN: Oh, my God.
1012
00:48:00,400 --> 00:48:03,680
My beetroot ravioli
looked spectacular,
1013
00:48:03,680 --> 00:48:07,160
but now it's ruined
and I'm like...my heart sinks.
1014
00:48:07,160 --> 00:48:09,400
I'm thinking, "I'm definitely
going home now."
1015
00:48:09,400 --> 00:48:11,120
Come on, Steve.
It's alright.
1016
00:48:11,120 --> 00:48:12,840
What are you gonna do?
Go and get another plate.
1017
00:48:12,840 --> 00:48:14,160
Go and get another plate.
1018
00:48:14,160 --> 00:48:16,360
Go! Come on Steve!
Go, go! Go, Steve!
1019
00:48:18,000 --> 00:48:19,440
Come on, mate!
1020
00:48:19,440 --> 00:48:20,760
Come on, Steve!
1021
00:48:23,200 --> 00:48:24,640
SAVINDRI: Picasso over here!
1022
00:48:26,520 --> 00:48:28,440
I've got my cubes of beetroot.
1023
00:48:28,440 --> 00:48:29,960
I've got my cubes of pumpkin,
1024
00:48:29,960 --> 00:48:33,520
beautiful prawns in this beautiful,
vibrant soup.
1025
00:48:33,520 --> 00:48:35,160
It's so pretty.
1026
00:48:35,160 --> 00:48:38,320
It's as beautiful
as a painter's palette.
1027
00:48:38,320 --> 00:48:43,120
And that gives me an idea
to actually paint my plate of food.
1028
00:48:43,120 --> 00:48:44,440
(SNEZANA GASPS)
1029
00:48:44,440 --> 00:48:45,600
Who are you, Sumeet?
1030
00:48:45,600 --> 00:48:47,400
Painter.
I know, who am I?
1031
00:48:47,400 --> 00:48:49,600
As funny as it sounds,
1032
00:48:49,600 --> 00:48:51,160
me in a black apron
for the fourth time,
1033
00:48:51,160 --> 00:48:53,360
I am loving every minute of this.
1034
00:48:53,360 --> 00:48:54,760
I've learned to love
the energy of it.
1035
00:48:54,760 --> 00:48:56,200
You know, the high, the low,
1036
00:48:56,200 --> 00:48:58,440
the pumping of the blood,
everything. All of it.
1037
00:48:58,440 --> 00:49:01,600
Oh, Sumeet, love the way...
Your technique.
1038
00:49:05,600 --> 00:49:07,680
Come on, Steve-O. You got this.
You're fine.
1039
00:49:07,680 --> 00:49:09,240
There's your broth.
1040
00:49:10,880 --> 00:49:12,600
It doesn't have to be all of them.
1041
00:49:13,960 --> 00:49:15,960
Go, Stevo!
You got it, mate.
1042
00:49:15,960 --> 00:49:17,680
Steady hands.
1043
00:49:17,680 --> 00:49:21,520
100 ingredients,
but just one minute left!
1044
00:49:21,520 --> 00:49:23,600
Come on!
(CHEERING AND APPLAUSE)
1045
00:49:26,400 --> 00:49:29,320
I've left just enough time
to get the seafood cooked properly.
1046
00:49:31,000 --> 00:49:32,760
The bisque -
1047
00:49:32,760 --> 00:49:33,880
I think it looks good.
1048
00:49:35,160 --> 00:49:36,240
Good, Josh?
1049
00:49:36,240 --> 00:49:37,320
Perfect.
1050
00:49:37,320 --> 00:49:39,360
Awesome, mate.
(SIGHS)
1051
00:49:39,360 --> 00:49:43,080
And I'm just hoping that I'm doing
enough to stay out of the bottom.
1052
00:49:43,080 --> 00:49:44,520
I want to be here for the long run
1053
00:49:44,520 --> 00:49:47,560
and show my kids at home
that I gave this my best shot,
1054
00:49:47,560 --> 00:49:48,800
I gave it my all.
1055
00:49:49,800 --> 00:49:52,080
30 seconds!
1056
00:49:52,080 --> 00:49:54,320
(CHEERING AND APPLAUSE)
1057
00:49:54,320 --> 00:49:56,200
Cme on, Lils!
1058
00:49:56,200 --> 00:49:58,280
LILY: My mushroom sauce
is delicious.
1059
00:49:58,280 --> 00:50:01,400
The Maryland chicken gets up to 74.
1060
00:50:01,400 --> 00:50:02,600
Stunning.
1061
00:50:02,600 --> 00:50:05,040
I'm just hoping that it's cooked
all the way through.
1062
00:50:05,040 --> 00:50:07,200
I've got everything,
just waiting on the leek.
1063
00:50:07,200 --> 00:50:10,680
Leeks, I want the bite, but I need
to just blast these
1064
00:50:10,680 --> 00:50:12,560
to make sure they're cooked through.
1065
00:50:12,560 --> 00:50:15,760
It's a simple dish,
so it needs to be perfect.
1066
00:50:15,760 --> 00:50:17,760
(CHEERING AND APPLAUSE)
1067
00:50:19,120 --> 00:50:20,920
ANDY: Here we go, gantry!
1068
00:50:20,920 --> 00:50:21,960
10...
1069
00:50:21,960 --> 00:50:24,960
ALL: Nine, eight, seven,
1070
00:50:24,960 --> 00:50:27,200
six, five,
1071
00:50:27,200 --> 00:50:28,920
four, three,
1072
00:50:28,920 --> 00:50:30,520
two, one!
1073
00:50:30,520 --> 00:50:33,720
Yes!
(CHEERING AND APPLAUSE)
1074
00:50:39,040 --> 00:50:40,440
Sumeet.
1075
00:50:45,400 --> 00:50:47,320
Amazing, Steve. You did it!
Good job.
1076
00:50:49,000 --> 00:50:50,400
Good save, Steve.
1077
00:50:50,400 --> 00:50:52,040
I'm not overly happy
with the plating.
1078
00:50:52,040 --> 00:50:54,920
It just wasn't what I had
pictured in my head.
1079
00:50:54,920 --> 00:50:59,760
But my biggest concern is I intended
to have a couple of minutes
1080
00:50:59,760 --> 00:51:03,560
at the end to check all the flavours
and make sure they're all working.
1081
00:51:03,560 --> 00:51:07,320
But obviously, replating it
changed that whole plan,
1082
00:51:07,320 --> 00:51:11,000
and now I don't know exactly
what it's going to taste like.
1083
00:51:11,000 --> 00:51:12,320
Oh, well.
1084
00:51:24,000 --> 00:51:28,000
MIMI: Uh, first of all, hoping
that I don't spill anything.
1085
00:51:28,000 --> 00:51:30,840
There's, like, a million things
on the platter.
1086
00:51:30,840 --> 00:51:32,680
Hi, Mimi.
1087
00:51:32,680 --> 00:51:34,640
Trying really hard not to drop this.
1088
00:51:36,240 --> 00:51:38,760
Secondly, hoping
to make oats great again.
1089
00:51:38,760 --> 00:51:40,200
What did you make?
1090
00:51:40,200 --> 00:51:41,760
Tonkotsu.
1091
00:51:41,760 --> 00:51:45,320
So, Japanese pork ramen-inspired
savoury oatmeal.
1092
00:51:47,280 --> 00:51:48,800
It's quite deviant.
1093
00:51:48,800 --> 00:51:51,960
This is what happens when oats
gets its villain arc.
1094
00:51:51,960 --> 00:51:53,800
Yeah.
(LAUGHTER)
1095
00:51:53,800 --> 00:51:54,800
Yeah,
1096
00:51:54,800 --> 00:51:56,760
It feels like you've turned
a bit of a corner.
1097
00:51:56,760 --> 00:51:58,800
This is the first time
in this competition
1098
00:51:58,800 --> 00:52:01,560
where I've thought,
"Ooh! She's a bit fierce."
1099
00:52:03,040 --> 00:52:05,240
For some reason,
today just brought me back
1100
00:52:05,240 --> 00:52:07,400
to, like, "Dude,
1101
00:52:07,400 --> 00:52:09,360
"you're in the MasterChef kitchen.
1102
00:52:09,360 --> 00:52:11,560
"Like, if you're freaking out,
at least you're freaking out
1103
00:52:11,560 --> 00:52:14,120
"in the MasterChef kitchen."
That's really true.
1104
00:52:14,120 --> 00:52:15,440
Yeah.
1105
00:52:15,440 --> 00:52:16,560
"And just embrace it," yeah.
1106
00:52:16,560 --> 00:52:19,200
Harness the beast.
Yeah.
1107
00:52:19,200 --> 00:52:20,480
Thank you, Mimi.
Thanks, Mimi.
1108
00:52:20,480 --> 00:52:21,960
Thank you. Thank you, guys, so much.
1109
00:52:24,120 --> 00:52:27,000
Do you think I should just
stir the yolk through?
1110
00:52:27,000 --> 00:52:28,680
Yeah, stir it through.
1111
00:52:30,760 --> 00:52:32,520
OK.
1112
00:52:50,440 --> 00:52:53,240
I grew up with savoury porridge
in the morning,
1113
00:52:53,240 --> 00:52:56,040
so this is just pure comfort to me.
1114
00:52:56,040 --> 00:52:58,160
It just feels so effortless.
1115
00:52:58,160 --> 00:52:59,920
I love all the little
bits and pieces
1116
00:52:59,920 --> 00:53:01,640
that aren't familiar to me...
Yeah.
1117
00:53:01,640 --> 00:53:03,240
..which are the pickled leeks.
1118
00:53:03,240 --> 00:53:06,280
I just feel she's used that pantry
so well.
1119
00:53:07,680 --> 00:53:11,160
That is an unbelievable bowl
of food.
1120
00:53:11,160 --> 00:53:13,080
It's creative.
1121
00:53:13,080 --> 00:53:15,320
It's like a hug.
1122
00:53:15,320 --> 00:53:19,040
The textures, the pickle on the leek
versus the fry on the ginger,
1123
00:53:19,040 --> 00:53:20,880
the little crispy bits of bacon.
1124
00:53:20,880 --> 00:53:22,400
The corn and black garlic -
1125
00:53:22,400 --> 00:53:24,200
that blew my mind.
1126
00:53:24,200 --> 00:53:25,760
Mmm.
That really gave it some depth,
1127
00:53:25,760 --> 00:53:28,440
some body, some umami...
And acidity, as well, I think.
1128
00:53:28,440 --> 00:53:30,000
Acidity, yeah.
Yeah.
1129
00:53:30,000 --> 00:53:31,160
Magnifique.
1130
00:53:31,160 --> 00:53:32,920
Well done, Mimi.
So happy for her.
1131
00:53:38,240 --> 00:53:39,920
Go on, Lil.
Go on, Lils.
1132
00:53:39,920 --> 00:53:41,640
Good luck, Lily.
1133
00:53:41,640 --> 00:53:44,160
Walking up with my dish,
I just feel sick.
1134
00:53:44,160 --> 00:53:48,520
I only have three elements,
and I won't know if that chicken
1135
00:53:48,520 --> 00:53:51,640
is cooked until the judges try it.
1136
00:53:51,640 --> 00:53:53,720
POH: Lily, Lily.
Hello.
1137
00:53:53,720 --> 00:53:55,240
SOFIA: Hey, Lil.
1138
00:53:55,240 --> 00:53:58,240
Being so simple, I just need
everything to be perfect...
1139
00:54:00,040 --> 00:54:02,160
..because otherwise, my time is up.
1140
00:54:08,000 --> 00:54:11,040
VOICEOVER: Get inspired
by our fabulous home cooks.
1141
00:54:11,040 --> 00:54:14,560
Stream full episodes of MasterChef
Australia now,
1142
00:54:14,560 --> 00:54:16,240
on 10Play.
1143
00:54:19,080 --> 00:54:21,280
JEAN-CHRISTOPHE: Lily,
what is the name of your dish?
1144
00:54:21,280 --> 00:54:23,240
LILY: I've got a Chicken Maryland
1145
00:54:23,240 --> 00:54:25,480
with Mushroom Sauce
and Charred Leek.
1146
00:54:25,480 --> 00:54:27,880
So, do you think your dish
is a bit too simple?
1147
00:54:30,000 --> 00:54:34,640
Maybe, yeah, but this
is the kind of food that I love.
1148
00:54:37,720 --> 00:54:41,120
So, do you think you are ready
to make this as a living?
1149
00:54:43,200 --> 00:54:47,680
I think, for me, it's like a...this
is scratching such an itch
1150
00:54:47,680 --> 00:54:51,160
of something that I've been
thinking about for so long.
1151
00:54:51,160 --> 00:54:52,560
I know my vibe.
1152
00:54:52,560 --> 00:54:55,000
I know the kind of food that I love,
1153
00:54:55,000 --> 00:54:57,040
and I have a space
that I like to create,
1154
00:54:57,040 --> 00:54:59,240
so I just need
to take that forward with me.
1155
00:54:59,240 --> 00:55:01,160
Thank you. Merci beaucoup.
1156
00:55:01,160 --> 00:55:04,080
Thank you so much. Thank you.
POH: Thanks, Lily.
1157
00:55:05,360 --> 00:55:06,920
We're on leek watch.
1158
00:55:06,920 --> 00:55:08,720
This is the green part.
1159
00:55:10,120 --> 00:55:13,400
And these take so long to cook.
1160
00:55:13,400 --> 00:55:15,440
I will be surprised
if this is cooked.
1161
00:55:18,200 --> 00:55:20,080
(LEEK CRUNCHES)
Ooh, yeah.
1162
00:55:20,080 --> 00:55:22,240
It's not cooked.
The leeks are definitely crunchy.
1163
00:55:22,240 --> 00:55:24,880
Now she's left down to the chicken.
1164
00:55:28,280 --> 00:55:29,800
It's either bang-on...
1165
00:55:31,240 --> 00:55:32,840
..or a little under.
1166
00:55:32,840 --> 00:55:34,600
It's right on the border.
1167
00:55:53,440 --> 00:55:55,200
This is a tough one
1168
00:55:55,200 --> 00:55:58,160
because having a Maryland, you never
know how it's going to be cooked.
1169
00:55:58,160 --> 00:56:00,640
Yes, you can probe it all you want,
but unless you get the probe
1170
00:56:00,640 --> 00:56:02,480
to the bone...
1171
00:56:02,480 --> 00:56:04,440
Because some of it is cooked nicely,
1172
00:56:04,440 --> 00:56:07,320
and then other parts are undercooked.
1173
00:56:08,880 --> 00:56:11,600
Why not cook two
so you can taste one?
1174
00:56:11,600 --> 00:56:13,080
Exactly right.
1175
00:56:14,240 --> 00:56:16,480
But the sauce is lovely,
1176
00:56:16,480 --> 00:56:19,440
and she's packed a lot
of flavour in there.
1177
00:56:20,600 --> 00:56:23,120
You know, I was looking for...
to see what she would have done
1178
00:56:23,120 --> 00:56:25,200
with three components.
1179
00:56:25,200 --> 00:56:27,040
How can she impress us with that?
1180
00:56:27,040 --> 00:56:29,120
And I believed, I believe
she could have done it.
1181
00:56:30,960 --> 00:56:33,880
And two of them
are already a disaster.
1182
00:56:33,880 --> 00:56:36,360
Lil's definitely going
to be vulnerable here.
1183
00:56:43,160 --> 00:56:44,760
Hello.
Hello.
1184
00:56:44,760 --> 00:56:46,120
Hi, Sumeet.
Hi, everyone.
1185
00:56:47,880 --> 00:56:49,000
Plate her up.
1186
00:56:50,880 --> 00:56:53,840
SOFIA: Great colour.
Yeah, it's crazy beautiful.
1187
00:56:53,840 --> 00:56:54,920
Stunning.
1188
00:56:54,920 --> 00:56:56,800
Do you want to tell us
what the whole dish is?
1189
00:56:57,880 --> 00:56:59,680
SUMEET: A Beetroot and Pumpkin Soup.
1190
00:56:59,680 --> 00:57:02,440
And I put some coconut milk
in there.
1191
00:57:02,440 --> 00:57:04,720
And Butter Fried Prawns.
1192
00:57:04,720 --> 00:57:06,960
Did you boil the green top
of the funnel?
1193
00:57:06,960 --> 00:57:09,200
Yes.
Beautiful.
1194
00:57:09,200 --> 00:57:11,840
You're semi getting used
to that black apron now, aren't you?
1195
00:57:11,840 --> 00:57:15,640
I know. I think I'm getting better
at dealing with the pressure.
1196
00:57:15,640 --> 00:57:17,600
We're going to be good friends
by the end of this.
1197
00:57:19,320 --> 00:57:21,280
Sumeet, thank you very much.
Thank you.
1198
00:57:21,280 --> 00:57:23,800
Thank you, Sumeet.
Thanks, guys. Thank you.
1199
00:57:23,800 --> 00:57:26,040
Gorgeous colour.
Mmm.
1200
00:57:26,040 --> 00:57:29,400
I mean to combine pumpkins
and beetroot together,
1201
00:57:29,400 --> 00:57:31,520
both very sweet,
1202
00:57:31,520 --> 00:57:32,800
it's quite daring.
1203
00:57:56,120 --> 00:57:58,000
First, I was seduced by the colours.
1204
00:57:58,000 --> 00:58:00,360
It's not too sweet.
1205
00:58:00,360 --> 00:58:02,640
A lot of depth in the flavour.
1206
00:58:02,640 --> 00:58:06,360
And the coconut milk mixed
very well with it.
1207
00:58:06,360 --> 00:58:08,040
No spice.
1208
00:58:08,040 --> 00:58:10,360
She is very clever.
Mmm.
1209
00:58:10,360 --> 00:58:12,800
Because the beetroot
and the pumpkin soup was quite sweet,
1210
00:58:12,800 --> 00:58:16,840
it really...I really did like
the savoury element of the prawn.
1211
00:58:16,840 --> 00:58:19,360
There's some good technique here,
as well.
1212
00:58:19,360 --> 00:58:20,880
That soup,
1213
00:58:20,880 --> 00:58:23,120
that's one of my favourite things
1214
00:58:23,120 --> 00:58:24,840
I've had this competition, so far.
1215
00:58:24,840 --> 00:58:26,680
Easily.
1216
00:58:26,680 --> 00:58:29,480
It's just so beautiful.
1217
00:58:39,080 --> 00:58:41,960
Hello, mate.
How are we going, guys?
1218
00:58:44,280 --> 00:58:45,880
What's the dish?
1219
00:58:45,880 --> 00:58:48,160
It's a Prawn and Lobster Bisque.
1220
00:58:52,200 --> 00:58:53,560
Thank you.
Enjoy, guys.
1221
00:58:53,560 --> 00:58:55,240
Thanks, Josh.
1222
00:58:55,240 --> 00:58:58,000
I think it looks lovely.
It looks beautiful.
1223
00:58:58,000 --> 00:59:00,640
Oh, what's that little
secret squirrel?
1224
00:59:00,640 --> 00:59:03,120
Leaks.
Leaks.
1225
00:59:26,720 --> 00:59:30,880
Bisque is an authentic dish
from where I come from.
1226
00:59:30,880 --> 00:59:33,960
What he's done is made
the perfect symphony.
1227
00:59:33,960 --> 00:59:36,280
The leeks are the perfect colours.
1228
00:59:36,280 --> 00:59:39,640
The prawns and the lobsters
are cooked perfectly.
1229
00:59:40,840 --> 00:59:42,840
I am so pleased.
1230
00:59:42,840 --> 00:59:44,240
C'est incroyable.
1231
00:59:45,680 --> 00:59:46,800
That's a 10.
1232
00:59:46,800 --> 00:59:48,880
Like, to get the body...
Yeah.
1233
00:59:48,880 --> 00:59:51,760
..the acidity, the roundness
of that broth...
1234
00:59:53,120 --> 00:59:57,400
There's just so many notches
in sophistication to everything
1235
00:59:57,400 --> 00:59:59,320
that he's done.
Yeah.
1236
00:59:59,320 --> 01:00:01,680
I'm so happy for him.
Mm-hm.
1237
01:00:07,400 --> 01:00:09,680
Hi, Juan.
Hello. Hello, guys.
1238
01:00:09,680 --> 01:00:12,080
So, Juan, what do you call this?
1239
01:00:12,080 --> 01:00:15,960
My take on an Asado Argentino,
Argentinean barbecue,
1240
01:00:15,960 --> 01:00:19,520
Domino Potatoes and Chorizo Crisps.
1241
01:00:19,520 --> 01:00:21,240
Has a Salsa Criolla on top, so...
1242
01:00:21,240 --> 01:00:23,000
I don't know how to translate
'criolla',
1243
01:00:23,000 --> 01:00:24,880
but the sauce...Argentina, like...
1244
01:00:24,880 --> 01:00:27,160
Yeah, sauce.
1245
01:00:27,160 --> 01:00:29,560
What did you used to do when
you were back home in Argentina?
1246
01:00:29,560 --> 01:00:30,960
So, I make board games.
1247
01:00:30,960 --> 01:00:32,640
I create board games.
1248
01:00:32,640 --> 01:00:35,560
I heard a rumour
that you used to be a popstar.
1249
01:00:35,560 --> 01:00:37,200
What?
No way.
1250
01:00:37,200 --> 01:00:38,840
Yeah.
Many ages ago.
1251
01:00:38,840 --> 01:00:42,600
When I was 17, I was part
of the reality show Popstars.
1252
01:00:42,600 --> 01:00:44,800
I cannot wait to Google you.
1253
01:00:46,800 --> 01:00:49,600
Oh, yes.
Alright, we'll taste, mate.
1254
01:00:49,600 --> 01:00:52,400
Thanks, Juan.
Thank you, guys. Thank you.
1255
01:00:52,400 --> 01:00:53,480
Thoughts?
1256
01:00:53,480 --> 01:00:55,200
It looks lovely, actually.
Yeah.
1257
01:00:55,200 --> 01:00:58,600
I think your advice
has done it good.
1258
01:00:58,600 --> 01:01:01,080
Let's hope he backs it up
with flavour.
1259
01:01:19,080 --> 01:01:21,280
It was...it was just...it was a...
1260
01:01:23,080 --> 01:01:26,640
..humble plate of food, you know?
1261
01:01:26,640 --> 01:01:28,480
It's an interesting one.
I'm not in love with this.
1262
01:01:28,480 --> 01:01:31,080
This dish needed something.
1263
01:01:31,080 --> 01:01:32,600
I wish there was coriander.
1264
01:01:32,600 --> 01:01:34,480
I wish that there was parsley.
1265
01:01:34,480 --> 01:01:37,000
I don't know,
I wasn't overly satisfied.
1266
01:01:37,000 --> 01:01:39,200
On an elimination day,
1267
01:01:39,200 --> 01:01:41,120
I think it's risky.
1268
01:01:44,800 --> 01:01:46,560
STEPHEN: Taking my dish up,
I look at the dish,
1269
01:01:46,560 --> 01:01:49,320
and I think that replating it,
it looks OK.
1270
01:01:49,320 --> 01:01:52,080
Hey, Steve.
Hey, there. Made it.
1271
01:01:52,080 --> 01:01:53,440
You made it.
Yeah, well done.
1272
01:01:53,440 --> 01:01:55,200
You gave us such a scare.
1273
01:01:55,200 --> 01:01:57,360
But it's a very risky dish.
1274
01:01:57,360 --> 01:02:01,280
And my biggest concern is I don't
even know what they taste like.
1275
01:02:01,280 --> 01:02:03,600
I know what the elements taste like,
1276
01:02:03,600 --> 01:02:05,800
but I don't know
what it tastes like together.
1277
01:02:18,160 --> 01:02:20,200
What did you end up making?
1278
01:02:20,200 --> 01:02:24,560
My take on a Beetroot Ravioli
is puree with pistachio nuts
1279
01:02:24,560 --> 01:02:26,960
and the leeks and black garlic.
1280
01:02:26,960 --> 01:02:29,400
This is an elimination now.
1281
01:02:29,400 --> 01:02:31,120
Yep, definitely.
1282
01:02:31,120 --> 01:02:35,360
What made you decide to go so far
outside your comfort zone?
1283
01:02:35,360 --> 01:02:37,560
I know it's a risk, but I thought,
you know, you've got
1284
01:02:37,560 --> 01:02:40,000
to start doing that and start,
you know,
1285
01:02:40,000 --> 01:02:42,640
exploring different styles.
1286
01:02:42,640 --> 01:02:44,560
And either I can do it
or I can't do it.
1287
01:02:44,560 --> 01:02:48,920
It's my first attempt
at a big 'push the boat out'.
1288
01:02:48,920 --> 01:02:53,160
Mate, you drove that thing
way out to sea.
1289
01:02:53,160 --> 01:02:55,080
Thank you so much, Stephen.
1290
01:02:55,080 --> 01:02:56,480
Thanks very much.
Cheers, mate.
1291
01:02:56,480 --> 01:02:58,480
Great recovery.
Thank you.
1292
01:03:00,680 --> 01:03:02,920
What do we we think
about the way it looks?
1293
01:03:02,920 --> 01:03:06,040
Look, the colour of beetroot
is amazing.
1294
01:03:06,040 --> 01:03:08,640
It's...it's stunning, isn't it?
That's a given.
1295
01:03:08,640 --> 01:03:10,320
Yeah.
Ah.
1296
01:03:10,320 --> 01:03:14,320
I think it might also
be a little bit thick
1297
01:03:14,320 --> 01:03:18,280
for what I would consider
a pasta-dough replacement.
1298
01:03:48,360 --> 01:03:50,640
I don't actually like beetroots.
1299
01:03:56,280 --> 01:03:58,880
But, you know, this, for me,
is spectacular.
1300
01:04:00,640 --> 01:04:03,920
The parity of colours, flavours,
1301
01:04:03,920 --> 01:04:05,840
the leek, the black garlic,
1302
01:04:05,840 --> 01:04:09,200
the pistachio together,
the gloss, the sweetness -
1303
01:04:09,200 --> 01:04:11,400
oh, the composition is perfect.
1304
01:04:13,120 --> 01:04:16,720
I am so thrilled for Steve.
1305
01:04:16,720 --> 01:04:19,360
This is a wonderful plate of food.
1306
01:04:19,360 --> 01:04:20,880
These disparate flavours,
1307
01:04:20,880 --> 01:04:23,600
I just didn't know how he was
going to tie together,
1308
01:04:23,600 --> 01:04:26,280
go so well together.
1309
01:04:26,280 --> 01:04:29,680
Big heavy leek, black garlic,
pistachio, lemon,
1310
01:04:29,680 --> 01:04:32,640
lemon zest, lemon juice -
they're all big players.
1311
01:04:32,640 --> 01:04:35,640
And yet, he's married them all
together really, really well.
1312
01:04:37,120 --> 01:04:39,200
For me, the texture of the beetroot,
that could have just gone
1313
01:04:39,200 --> 01:04:40,960
horribly wrong.
1314
01:04:40,960 --> 01:04:44,080
It could have either been
too al dente and had too much
1315
01:04:44,080 --> 01:04:47,080
of a bite in it, or it could
have just been mush.
1316
01:04:47,080 --> 01:04:50,280
But it has the perfect amount
of give to be the vessel
1317
01:04:50,280 --> 01:04:52,200
for that beautiful filling
on the inside.
1318
01:04:53,480 --> 01:04:55,880
That saying, "It's hard to teach
old dogs new tricks."
1319
01:04:55,880 --> 01:04:58,920
Not with Steve -
he's just a really open cook.
1320
01:04:58,920 --> 01:05:01,120
And he's open to trying new things.
1321
01:05:01,120 --> 01:05:02,840
And this is, like...
1322
01:05:02,840 --> 01:05:05,520
He's been in the competition
for a few weeks now,
1323
01:05:05,520 --> 01:05:06,880
and his brain's here.
1324
01:05:06,880 --> 01:05:08,000
Yeah.
1325
01:05:08,000 --> 01:05:09,520
It's crazy.
Who knew?
1326
01:05:20,160 --> 01:05:21,920
I know it's an elimination,
1327
01:05:21,920 --> 01:05:25,680
but a few of you did so much
more than just save yourselves.
1328
01:05:27,720 --> 01:05:29,200
Steve...
1329
01:05:31,920 --> 01:05:33,400
..beetroot redemption.
1330
01:05:35,960 --> 01:05:39,600
It was innovative and the flavours
surprised us,
1331
01:05:39,600 --> 01:05:41,280
but in the best way.
1332
01:05:43,840 --> 01:05:44,920
Josh...
1333
01:05:47,440 --> 01:05:49,240
..I would bathe in that bisque.
1334
01:05:49,240 --> 01:05:50,880
(LAUGHS)
1335
01:05:53,080 --> 01:05:54,560
It was perfect.
1336
01:05:56,400 --> 01:05:58,040
Mimi...
1337
01:05:59,960 --> 01:06:02,880
..you went against the grain
and came out on top.
1338
01:06:05,400 --> 01:06:06,680
Thank you.
1339
01:06:07,880 --> 01:06:09,720
Sumeet,
1340
01:06:09,720 --> 01:06:13,240
that was vibrant, flavoursome,
elegant food.
1341
01:06:15,960 --> 01:06:18,280
Oh, thank you. Thank you.
1342
01:06:18,280 --> 01:06:20,080
None of you are going home.
1343
01:06:20,080 --> 01:06:21,200
Well done.
1344
01:06:27,840 --> 01:06:30,040
Down to the nitty gritty.
1345
01:06:30,040 --> 01:06:31,960
In this kitchen,
1346
01:06:31,960 --> 01:06:36,760
sometimes playing it safe
is actually playing with fire.
1347
01:06:37,960 --> 01:06:42,400
If you bring us a simple dish,
it has to be flawless.
1348
01:06:47,360 --> 01:06:50,560
The cook going home plated up
three elements...
1349
01:06:51,720 --> 01:06:53,520
..which were undercooked.
1350
01:06:54,720 --> 01:06:57,640
I'm sorry, Lil, it's you.
1351
01:07:02,240 --> 01:07:07,200
Lily, today was not the best
of your cooking.
1352
01:07:07,200 --> 01:07:11,800
Because, actually,
you are a good cook,
1353
01:07:11,800 --> 01:07:13,240
and you need to believe it.
1354
01:07:16,040 --> 01:07:20,080
I know it's sad, Lily.
It's been amazing. I'm not sad.
1355
01:07:20,080 --> 01:07:22,000
I've learned so much
from these guys.
1356
01:07:22,000 --> 01:07:24,840
Like, it's truly extraordinary
what these people know.
1357
01:07:26,480 --> 01:07:27,680
I feel really grateful.
1358
01:07:27,680 --> 01:07:30,480
I've spent my life
looking after everyone else.
1359
01:07:30,480 --> 01:07:32,520
I'm going to do me for a bit.
1360
01:07:35,640 --> 01:07:38,440
I'm honestly going out
with such a spring in my step.
1361
01:07:38,440 --> 01:07:41,360
This has been wicked.
I've had so much fun.
1362
01:07:41,360 --> 01:07:43,040
I've been screaming on the gantry.
1363
01:07:43,040 --> 01:07:44,440
I've been wolf whistling.
1364
01:07:45,800 --> 01:07:48,360
My brain is in overdrive
of stuff that I want to cook,
1365
01:07:48,360 --> 01:07:50,520
but this is confirmed
that I love this.
1366
01:07:50,520 --> 01:07:53,200
And, yeah, it's not always easy,
but nothing good comes easy.
1367
01:07:53,200 --> 01:07:55,160
(CHEERING AND APPLAUSE)
1368
01:07:59,000 --> 01:08:01,280
VOICEOVER: This week
on MasterChef Australia,
1369
01:08:01,280 --> 01:08:04,200
our home cooks hit the road.
1370
01:08:04,200 --> 01:08:05,960
Wow. So cool.
1371
01:08:05,960 --> 01:08:08,360
Hello.
1372
01:08:08,360 --> 01:08:10,040
And all roads lead to...
1373
01:08:10,040 --> 01:08:11,600
(CHEERING)
1374
01:08:11,600 --> 01:08:12,920
Vive la France!
1375
01:08:12,920 --> 01:08:15,160
..phenomenal French cuisine.
1376
01:08:15,160 --> 01:08:16,920
Wow! Superb!
1377
01:08:16,920 --> 01:08:19,360
This is absolutely fantastic.
1378
01:08:19,360 --> 01:08:20,960
Ooh, la, la!
1379
01:08:22,280 --> 01:08:26,320
But it'll be the end of the road
for someone.
1380
01:08:26,320 --> 01:08:29,560
So sorry, but you're going home.
1381
01:08:29,560 --> 01:08:31,560
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