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1
00:00:04,760 --> 00:00:06,720
..a team challenge with a twist...
2
00:00:06,720 --> 00:00:08,920
JOCK: We thought we'd draw
some battle lines.
3
00:00:08,920 --> 00:00:11,480
..turned into an epic showdown.
4
00:00:11,480 --> 00:00:13,240
Alvin?
Yeah?
5
00:00:13,240 --> 00:00:15,760
I told you what I'm making.
What about you?
6
00:00:15,760 --> 00:00:16,840
I'm not telling you.
7
00:00:16,840 --> 00:00:18,960
You're going down, Keyma.
You're going down!
8
00:00:18,960 --> 00:00:21,320
They battled two-by-two.
9
00:00:21,320 --> 00:00:24,280
KEYMA: Oh, that looks nice!
ALVIN: Oh, yours is so pretty.
10
00:00:26,640 --> 00:00:28,680
(JULIE GASPS)
BILLIE: Oh, Julie!
11
00:00:28,680 --> 00:00:31,560
(BOTH LAUGH)
12
00:00:31,560 --> 00:00:36,000
And the winning dishes
went to Alvin, Sarah and Julie.
13
00:00:37,000 --> 00:00:40,080
Tonight, whoever wins immunity...
14
00:00:40,080 --> 00:00:44,280
SARAH: I know I can do this, but I
just need to really stay focused.
15
00:00:44,280 --> 00:00:46,960
..will be first in the top five.
16
00:00:48,160 --> 00:00:50,000
# 'Cause you're hot,
then you're cold
17
00:00:50,000 --> 00:00:51,840
# You're yes, then you're no
18
00:00:51,840 --> 00:00:53,600
# You're in, then you're out
19
00:00:53,600 --> 00:00:55,400
# You're up, then you're down
20
00:00:55,400 --> 00:00:57,280
# You're wrong when it's right
21
00:00:57,280 --> 00:00:58,960
# It's black and it's white
22
00:00:58,960 --> 00:01:00,720
# We fight, we break up
23
00:01:00,720 --> 00:01:03,040
# We kiss, we make up
24
00:01:03,040 --> 00:01:04,840
# You're hot, then you're cold
25
00:01:04,840 --> 00:01:06,720
# You're yes, then you're no
26
00:01:06,720 --> 00:01:08,240
# You're in, then you're out
27
00:01:08,240 --> 00:01:10,560
# You're up, then you're down. #
28
00:01:24,880 --> 00:01:26,400
(LAUGHTER)
29
00:01:26,400 --> 00:01:29,240
ALVIN: Today is
an immunity challenge for us.
30
00:01:30,640 --> 00:01:33,680
I've just missed on immunity
so many times
31
00:01:33,680 --> 00:01:35,680
and I'm desperate to get it.
32
00:01:42,000 --> 00:01:44,480
(CHEERING AND APPLAUSE)
33
00:01:44,480 --> 00:01:47,360
Here we go! Down the front!
34
00:01:47,360 --> 00:01:49,680
SARAH: There's no
big surprises here yet.
35
00:01:49,680 --> 00:01:53,320
(APPLAUSE CONTINUES)
36
00:01:53,320 --> 00:01:56,600
Whoa. What have we got
in store for you three today?
37
00:02:00,480 --> 00:02:02,480
Well, it is immunity day
38
00:02:02,480 --> 00:02:04,760
and I don't need to tell you three,
39
00:02:04,760 --> 00:02:06,520
immunity at this stage
of the competition
40
00:02:06,520 --> 00:02:08,480
has never been more crucial.
41
00:02:11,040 --> 00:02:12,920
Because whoever wins today
42
00:02:12,920 --> 00:02:15,040
will be the first member
of our top five.
43
00:02:15,040 --> 00:02:17,560
(CHEERING AND APPLAUSE)
44
00:02:21,200 --> 00:02:22,840
Julie, you've won immunity before.
45
00:02:22,840 --> 00:02:25,280
You know, you had a pin
this time around as well.
46
00:02:25,280 --> 00:02:29,080
But would this be
the biggest win so far, today?
47
00:02:29,080 --> 00:02:30,600
Oh, absolutely.
48
00:02:30,600 --> 00:02:33,400
It's...you know,
the next all-in elimination
49
00:02:33,400 --> 00:02:35,600
has only got five people in it.
50
00:02:35,600 --> 00:02:37,840
And I would like to
not be one of those.
51
00:02:40,160 --> 00:02:43,480
Sarah, you've won a pin
before this season.
52
00:02:43,480 --> 00:02:45,200
One. I've had one.
One?
53
00:02:45,200 --> 00:02:47,320
I keep, like, almost getting there.
54
00:02:47,320 --> 00:02:51,400
But, yeah, one...had one opportunity
to wear that pin.
55
00:02:51,400 --> 00:02:53,440
So, I would love to win that today.
56
00:02:53,440 --> 00:02:55,080
And Alvin.
57
00:02:56,240 --> 00:02:59,560
Mate, this is a...
without being a bit nego,
58
00:02:59,560 --> 00:03:01,600
this is the point where
you went home in your season.
59
00:03:01,600 --> 00:03:02,840
Yes.
60
00:03:02,840 --> 00:03:04,760
How good would it be
to get one more notch on that belt
61
00:03:04,760 --> 00:03:06,280
and get to top five?
62
00:03:06,280 --> 00:03:07,600
Oh, it would mean so much.
63
00:03:07,600 --> 00:03:09,920
Like, you know, like, it's
always been, like, a goal of mine.
64
00:03:09,920 --> 00:03:12,800
I've set little goals
and I've reached my next goal.
65
00:03:12,800 --> 00:03:14,400
This has to be the ultimate.
66
00:03:14,400 --> 00:03:16,720
Just desperately need to win.
67
00:03:16,720 --> 00:03:18,600
Hey, keep cooking
like you did yesterday
68
00:03:18,600 --> 00:03:20,080
and you're in the box seat.
69
00:03:20,080 --> 00:03:21,480
Thank you.
70
00:03:21,480 --> 00:03:23,400
OK, let's get down to business.
71
00:03:23,400 --> 00:03:26,520
Today, you'll be cooking
whatever you like,
72
00:03:26,520 --> 00:03:30,960
and you'll also have
90 minutes to do it.
73
00:03:30,960 --> 00:03:33,120
SARAH: What? Stop.
74
00:03:33,120 --> 00:03:35,160
What's the catch? What is the catch?
(LAUGHTER)
75
00:03:35,160 --> 00:03:36,600
You're like, "What?"
76
00:03:36,600 --> 00:03:39,040
Well, if that sounds
too good to be true,
77
00:03:39,040 --> 00:03:40,720
it's because it is.
78
00:03:40,720 --> 00:03:42,240
There's a slight issue.
79
00:03:43,400 --> 00:03:46,040
The pantry today is empty.
80
00:03:46,040 --> 00:03:48,160
The cupboards are bare.
The shelves are vacant.
81
00:03:49,520 --> 00:03:51,440
We haven't had time to go shopping.
82
00:03:51,440 --> 00:03:53,680
So, today...
Oh, my gosh!
83
00:03:53,680 --> 00:03:56,840
We're going shopping.
..the three of you are going
to be going to Coles
84
00:03:56,840 --> 00:04:01,480
to buy the ingredients that
you want to cook with, yourselves.
85
00:04:01,480 --> 00:04:03,120
Wow.
Don't worry.
86
00:04:03,120 --> 00:04:05,480
You won't be paying
out of your own pockets
87
00:04:05,480 --> 00:04:09,000
because your currency today is time.
88
00:04:09,000 --> 00:04:11,640
Oh!
Oh, my God.
89
00:04:11,640 --> 00:04:13,000
Oh, man.
90
00:04:14,440 --> 00:04:16,440
(LAUGHTER)
91
00:04:16,440 --> 00:04:18,520
Alright, you three,
this is how it's going to work.
92
00:04:18,520 --> 00:04:23,560
You'll all start with 90 minutes
and the under-bench pantry staples.
93
00:04:23,560 --> 00:04:24,560
Right?
94
00:04:24,560 --> 00:04:28,280
But each ingredient that
you purchase from Coles
95
00:04:28,280 --> 00:04:32,160
will take five minutes off of
your 90-minute cook time.
96
00:04:32,160 --> 00:04:33,680
Right. OK.
JULIE: Oh!
97
00:04:33,680 --> 00:04:36,240
You can cook whatever you like,
98
00:04:36,240 --> 00:04:39,360
but you must purchase
all the ingredients you need.
99
00:04:40,360 --> 00:04:43,760
Of course, if you forget something,
there's no going back to get it.
100
00:04:43,760 --> 00:04:45,400
So, make sure you're thorough.
101
00:04:47,120 --> 00:04:49,360
If you cook the best dish today,
102
00:04:49,360 --> 00:04:52,680
you will win immunity
from Sunday night's elimination
103
00:04:52,680 --> 00:04:54,520
and...
104
00:04:54,520 --> 00:04:56,920
..the first spot in the top five.
105
00:05:03,320 --> 00:05:05,920
You know the drill.
You know the task.
106
00:05:05,920 --> 00:05:07,520
You know the challenge.
107
00:05:08,840 --> 00:05:10,800
Head on out. Go shopping.
108
00:05:10,800 --> 00:05:13,320
Oh, my God!
109
00:05:13,320 --> 00:05:16,040
Are we not running?
We're just walking? We're strolling?
110
00:05:17,520 --> 00:05:19,440
Let's go shopping.
SARAH: Wow.
111
00:05:19,440 --> 00:05:22,280
Running out of the MasterChef
kitchen, into Coles...
112
00:05:22,280 --> 00:05:24,600
Alright. Good luck, guys!
ALVIN: Good luck. Have fun.
113
00:05:25,880 --> 00:05:27,400
I'm going this way.
114
00:05:27,400 --> 00:05:31,400
SARAH: ..I'm so excited. It feels
like you're a kid in a candy store.
115
00:05:32,960 --> 00:05:34,520
JULIE: For every ingredient
we choose,
116
00:05:34,520 --> 00:05:37,960
it costs us five minutes off
that 90-minute cooking time.
117
00:05:37,960 --> 00:05:42,160
So, my strategy today
is to shop really frugally
118
00:05:42,160 --> 00:05:45,640
and keep as much of that 90 minutes
intact as I can.
119
00:05:45,640 --> 00:05:48,920
I know that I can utilise
the under-bench staples as well.
120
00:05:48,920 --> 00:05:51,680
I'm a citrus girl,
so I love oranges.
121
00:05:51,680 --> 00:05:53,320
So, I want to use oranges.
122
00:05:53,320 --> 00:05:56,960
And I know that orange and ginger
is a beautiful flavour combination.
123
00:05:56,960 --> 00:05:59,520
It's nice ginger.
Yeah, that is nice ginger.
124
00:06:00,840 --> 00:06:02,600
This is real nice ginger.
125
00:06:05,120 --> 00:06:06,920
There's this pork dish
that I have in mind
126
00:06:06,920 --> 00:06:11,600
and it takes...I think
there's about six ingredients.
127
00:06:11,600 --> 00:06:13,840
So, that means I have
an hour to cook.
128
00:06:13,840 --> 00:06:15,600
Now, I can do a lot of
things in an hour,
129
00:06:15,600 --> 00:06:18,880
so it sounds like
this is going to be the dish.
130
00:06:18,880 --> 00:06:20,680
Hi.
Hi. How can I help you today?
131
00:06:20,680 --> 00:06:23,960
Can I please get 500 grams
of the large king prawns?
132
00:06:23,960 --> 00:06:25,120
Yeah, of course.
133
00:06:25,120 --> 00:06:28,640
So, Coles brand prawns are
100% responsibly sourced seafood.
134
00:06:28,640 --> 00:06:31,280
SARAH: Strategy is really important
in this competition.
135
00:06:31,280 --> 00:06:36,920
And today I want to make
this Maharashtrian prawn dish.
136
00:06:36,920 --> 00:06:39,440
That's perfect. Thank you.
Not a problem. Have a good day.
137
00:06:39,440 --> 00:06:41,240
See you. You too. Bye.
138
00:06:41,240 --> 00:06:44,520
I often cook really quick
Indian dishes,
139
00:06:44,520 --> 00:06:49,080
but, at the same time, there's a lot
of spices that usually go into them.
140
00:06:49,080 --> 00:06:53,800
So, this dish
requires about 10 ingredients.
141
00:06:53,800 --> 00:06:56,960
So, I'm definitely
cutting into my time today.
142
00:06:56,960 --> 00:06:58,400
Get everything?
143
00:06:58,400 --> 00:07:01,360
ALVIN: What did you get? You got
everything but the kitchen sink.
144
00:07:01,360 --> 00:07:03,240
I do not have much time.
Yours is a bit light.
145
00:07:03,240 --> 00:07:04,680
Yeah.
146
00:07:04,680 --> 00:07:06,280
(ALL LAUGH)
147
00:07:09,320 --> 00:07:10,880
BILLIE: Hey!
ANDY: Here we go.
148
00:07:17,720 --> 00:07:20,040
JOCK: Hello, friends.
149
00:07:20,040 --> 00:07:21,480
Alright. Welcome back.
150
00:07:21,480 --> 00:07:24,280
You've all been shopping.
Shopped till you dropped.
151
00:07:24,280 --> 00:07:25,840
Julie, what did you get?
152
00:07:25,840 --> 00:07:27,480
Vanilla.
153
00:07:27,480 --> 00:07:28,880
Brown sugar.
154
00:07:31,000 --> 00:07:34,880
An orange. And some ginger.
155
00:07:34,880 --> 00:07:36,360
(SINGSONG VOICE) Julie's making cake.
156
00:07:36,360 --> 00:07:38,360
Cake time.
Yeah, right.
157
00:07:38,360 --> 00:07:39,600
Whoo!
Gotcha.
158
00:07:39,600 --> 00:07:40,720
Yes, cake!
159
00:07:40,720 --> 00:07:43,120
So, are you happy with the idea?
160
00:07:43,120 --> 00:07:44,760
You've obviously got
a strong one in mind
161
00:07:44,760 --> 00:07:46,720
to do some sort of
orange-and-ginger cake.
162
00:07:46,720 --> 00:07:48,280
Yeah, I am happy with the idea,
163
00:07:48,280 --> 00:07:50,840
and I wanted to leave myself
as much time as possible.
164
00:07:50,840 --> 00:07:52,840
I just feel like we're getting to
a point in the competition
165
00:07:52,840 --> 00:07:55,400
where the cooks are getting shorter
and shorter and shorter.
166
00:07:55,400 --> 00:07:59,320
So, I thought this might be my last
hurrah for an over-hour cook.
167
00:07:59,320 --> 00:08:01,760
70 minutes, you actually have.
168
00:08:01,760 --> 00:08:03,200
So, yeah, you do have over an hour.
169
00:08:03,200 --> 00:08:05,840
Hopefully plenty of time
to execute that cake.
Yep.
170
00:08:05,840 --> 00:08:07,840
Sarah?
Yes.
171
00:08:07,840 --> 00:08:09,360
Let's have a look.
172
00:08:09,360 --> 00:08:11,560
I reckon you've got more
than four in there.
173
00:08:11,560 --> 00:08:13,280
So...
174
00:08:13,280 --> 00:08:16,040
..I've got prawns.
175
00:08:16,040 --> 00:08:17,280
Prawns.
176
00:08:17,280 --> 00:08:18,720
I've got mustard oil.
177
00:08:19,920 --> 00:08:22,640
I have curry leaves.
178
00:08:22,640 --> 00:08:24,880
I have garlic,
179
00:08:24,880 --> 00:08:26,320
chilli,
180
00:08:26,320 --> 00:08:27,800
turmeric,
181
00:08:27,800 --> 00:08:29,640
cumin...
55.
182
00:08:29,640 --> 00:08:31,120
..lemon...
183
00:08:31,120 --> 00:08:32,240
50!
184
00:08:32,240 --> 00:08:34,520
..fenugreek...
45!
185
00:08:34,520 --> 00:08:35,680
Is that everything?
186
00:08:35,680 --> 00:08:38,480
Yeah. Oh, one more thing.
I've got buns.
187
00:08:38,480 --> 00:08:40,960
You've got buns to snack on?
Buns.
188
00:08:40,960 --> 00:08:43,640
Well, no, it's to dip in. Dip in.
189
00:08:43,640 --> 00:08:45,120
Rightio.
Yeah.
190
00:08:45,120 --> 00:08:48,400
So that means with all those goodies
on the table you've only got
191
00:08:48,400 --> 00:08:49,640
40 minutes left.
192
00:08:49,640 --> 00:08:51,200
JOCK: God, you went hard.
193
00:08:51,200 --> 00:08:52,280
I know.
Wow!
194
00:08:52,280 --> 00:08:54,480
I love shopping.
What was the thinking?
195
00:08:54,480 --> 00:08:57,960
Well, you know, I chose prawns,
so it doesn't take long to cook.
196
00:08:57,960 --> 00:09:00,880
So I thought, go for it,
get everything that I wanted.
197
00:09:00,880 --> 00:09:02,800
So hopefully it's a tasty dish.
198
00:09:02,800 --> 00:09:04,360
Alvin, let's hit it.
199
00:09:04,360 --> 00:09:11,720
I have dark soy, hoisin,
star-anise, ginger, fish sauce.
200
00:09:11,720 --> 00:09:13,040
65 minutes.
201
00:09:13,040 --> 00:09:15,000
And I have pork.
202
00:09:15,000 --> 00:09:16,080
60 minutes.
203
00:09:16,080 --> 00:09:19,040
So you've left yourself
a full hour to get the job done.
204
00:09:19,040 --> 00:09:20,080
Yeah.
205
00:09:20,080 --> 00:09:22,400
And what? Two, four, six ingredients
that you've got to play with.
206
00:09:22,400 --> 00:09:23,880
Yep.
Happy with how it went?
207
00:09:23,880 --> 00:09:25,680
Very happy.
Clear dish in mind?
208
00:09:25,680 --> 00:09:28,000
Clear dish in mind.
What was the strategy going in?
209
00:09:28,000 --> 00:09:29,840
Stick to what I know.
210
00:09:29,840 --> 00:09:31,400
And cooking yummy food
211
00:09:31,400 --> 00:09:34,880
and making use of the under-bench
staples as well.
212
00:09:34,880 --> 00:09:36,640
Welcome back, Pork Face.
Yeah.
213
00:09:36,640 --> 00:09:39,040
I was never gone. I was never gone.
214
00:09:39,040 --> 00:09:41,480
OK, Julie, of course,
you have four ingredients.
215
00:09:41,480 --> 00:09:44,040
That means you have 70 minutes
to cook with.
216
00:09:44,040 --> 00:09:45,960
Good luck.
217
00:09:45,960 --> 00:09:47,680
Your time starts now.
218
00:09:47,680 --> 00:09:51,200
(CHEERING)
219
00:09:55,600 --> 00:09:57,720
JULIE: I've spent 20 minutes
on ingredients...
220
00:09:57,720 --> 00:09:59,680
(MUMBLES INDISTINCTLY)
221
00:09:59,680 --> 00:10:01,800
..leaving me 70 minutes to cook with.
222
00:10:01,800 --> 00:10:05,520
So I've decided I'm going to make
a beautiful orange upside-down cake
223
00:10:05,520 --> 00:10:07,760
and an orange-and-ginger ice-cream.
224
00:10:07,760 --> 00:10:09,960
It feels like I've got
a lot of time to cook,
225
00:10:09,960 --> 00:10:13,840
but there are so many things
that have to happen ASAP.
226
00:10:16,760 --> 00:10:18,640
Go, Jules.
227
00:10:18,640 --> 00:10:21,000
So for the first part of this cook,
I'm just back and forth
228
00:10:21,000 --> 00:10:24,000
to the equipment bench
because I need an ice-cream maker,
229
00:10:24,000 --> 00:10:26,520
I need a mixer,
I need a stand mixer.
230
00:10:26,520 --> 00:10:28,440
Oh, my gosh. She's going all out.
231
00:10:28,440 --> 00:10:29,680
I need all these...
232
00:10:29,680 --> 00:10:31,120
..all these pots and pans.
233
00:10:31,120 --> 00:10:33,320
Go, Jules!
234
00:10:33,320 --> 00:10:38,080
Like, I've done so many steps today,
and I don't even have my Fitbit on.
235
00:10:40,640 --> 00:10:42,880
She's got all her equipment.
Yeah.
236
00:10:42,880 --> 00:10:44,880
All the toys today.
237
00:10:44,880 --> 00:10:47,320
All the gear and some idea.
238
00:10:47,320 --> 00:10:49,960
What I wanted for myself today
was the luxury of time
239
00:10:49,960 --> 00:10:52,160
rather than the luxury
of a million ingredients.
240
00:10:52,160 --> 00:10:55,920
So I made my decision quickly,
chose my ingredients quickly,
241
00:10:55,920 --> 00:10:56,960
and away I go.
242
00:10:56,960 --> 00:10:59,280
I've got to really motor
to get the ice-cream on,
243
00:10:59,280 --> 00:11:02,320
because I know it takes quite a long
time to churn and to freeze properly.
244
00:11:02,320 --> 00:11:03,880
So I've got to get that done.
245
00:11:03,880 --> 00:11:06,440
And then I'm going to get
to work on a cake.
246
00:11:06,440 --> 00:11:10,400
Cake and ice-cream to me
is just memories of the nicest
247
00:11:10,400 --> 00:11:12,760
occasions for my boys' childhood.
248
00:11:12,760 --> 00:11:16,360
You know, you don't make a cake
just for Wednesday night's dinner.
249
00:11:16,360 --> 00:11:19,480
So it's just...it's a happy thing
to serve a cake.
250
00:11:19,480 --> 00:11:21,880
And ice-cream is a celebratory
thing, you know?
251
00:11:21,880 --> 00:11:25,280
So today I just want to bring
the essence of that.
252
00:11:25,280 --> 00:11:27,240
That simple happiness.
253
00:11:28,320 --> 00:11:30,080
BILLIE: How many oranges
does one woman need?
254
00:11:30,080 --> 00:11:32,320
JOCK: Holy mackerel.
255
00:11:32,320 --> 00:11:35,360
That's...so many oranges.
256
00:11:35,360 --> 00:11:38,520
Oh, there's more oranges! Whoa!
Jeez!
257
00:11:39,520 --> 00:11:42,720
So the oranges are going
to be in everything today.
258
00:11:42,720 --> 00:11:45,520
I've zested a whole lot of them
to go into the cake batter.
259
00:11:45,520 --> 00:11:47,600
So it'll have a beautiful
orange flavour.
260
00:11:47,600 --> 00:11:50,800
And then I also slice them
261
00:11:50,800 --> 00:11:52,840
so that they go
at the bottom of the cake tin.
262
00:11:52,840 --> 00:11:54,320
And when you turn it upside down,
263
00:11:54,320 --> 00:11:57,040
they make a beautiful pattern
on top of the cake.
264
00:11:57,040 --> 00:11:58,520
DANIEL: Hey, Julie?
265
00:11:58,520 --> 00:12:01,280
Orange you glad
you're cooking for immunity?
266
00:12:01,280 --> 00:12:02,640
(LAUGHS)
267
00:12:04,080 --> 00:12:07,200
I'll pay that, Dan.
I'll pay good money for that one.
268
00:12:09,280 --> 00:12:11,120
So you've got, what, 60 minutes?
269
00:12:11,120 --> 00:12:12,320
I've got 60 minutes, yeah.
Yeah.
270
00:12:12,320 --> 00:12:14,800
Alright, Alvin, you've got
60 minutes, my friend.
271
00:12:14,800 --> 00:12:17,840
And your time starts...now!
272
00:12:17,840 --> 00:12:20,160
(CHEERING)
273
00:12:22,160 --> 00:12:23,680
For today's immunity challenge,
274
00:12:23,680 --> 00:12:25,600
I think I struck the balance
pretty well
275
00:12:25,600 --> 00:12:27,280
because I got enough ingredients
276
00:12:27,280 --> 00:12:28,880
and I've got still 60 minutes
to cook.
277
00:12:30,720 --> 00:12:34,440
I'm making a sticky pork spare ribs
with ginger,
278
00:12:34,440 --> 00:12:36,080
and I'm making them
with steamed buns.
279
00:12:36,080 --> 00:12:37,880
Pork Face is back.
280
00:12:37,880 --> 00:12:41,160
My entire family calls me Pork Face.
281
00:12:41,160 --> 00:12:44,320
I'm cooking this dish because
it's a dish I'm familiar with.
282
00:12:44,320 --> 00:12:46,800
It's pork and I'm Pork Face.
283
00:12:46,800 --> 00:12:48,760
And I want to impress the judges.
284
00:12:48,760 --> 00:12:51,760
And I know this dish back to front.
It's delicious.
285
00:12:51,760 --> 00:12:55,400
It always wins, you know,
a lot of my guests over.
286
00:12:55,400 --> 00:12:59,640
So I'm thinking this dish
is going to win them over as well.
287
00:13:01,160 --> 00:13:04,520
First thing I need to do is to cut
the pork spare ribs
288
00:13:04,520 --> 00:13:07,160
into bite-sized pieces
and basically blanch them.
289
00:13:07,160 --> 00:13:09,840
And then from that
I start making the sauce.
290
00:13:09,840 --> 00:13:14,200
It's literally just a combination
of hoisin sauce, dark soy sauce,
291
00:13:14,200 --> 00:13:17,280
star-anise, a bit of fish sauce
292
00:13:17,280 --> 00:13:20,160
and a little bit of water
to sort of dilute that.
293
00:13:20,160 --> 00:13:23,240
And that needs to simmer
for at least 40 minutes.
294
00:13:23,240 --> 00:13:24,920
Come on, Alvin!
295
00:13:24,920 --> 00:13:27,160
I'm up against Sarah and Julie.
296
00:13:27,160 --> 00:13:30,080
And, look, Sarah loves her curries,
297
00:13:30,080 --> 00:13:32,120
really good
at sort of creating flavours.
298
00:13:32,120 --> 00:13:34,240
And Julie's a very smart cook.
299
00:13:34,240 --> 00:13:36,640
And so, you know,
I just have to beat them.
300
00:13:36,640 --> 00:13:38,280
I just have to beat them, you know.
301
00:13:38,280 --> 00:13:41,200
Like, we're coming to this pointy end
of the competition.
302
00:13:41,200 --> 00:13:44,600
A win would be so good
for my confidence today
303
00:13:44,600 --> 00:13:46,880
because it's another little goal
ticked.
304
00:13:46,880 --> 00:13:48,360
Yum, Alvin.
305
00:13:48,360 --> 00:13:50,000
Alright, Sarah,
you're not doing anything.
306
00:13:50,000 --> 00:13:51,240
Give us a time call.
307
00:13:51,240 --> 00:13:52,720
45 minutes to go!
308
00:13:52,720 --> 00:13:54,840
(CHEERING)
309
00:13:58,800 --> 00:14:02,040
I put the anglaise into the churner,
310
00:14:02,040 --> 00:14:05,240
which took me a lot longer
than I expected...
311
00:14:06,400 --> 00:14:10,880
..and now I have to frantically
move on to the cake batter.
312
00:14:10,880 --> 00:14:13,920
I've only got seven minutes to get it
into the oven,
313
00:14:13,920 --> 00:14:15,640
otherwise it's not going to cook
in time.
314
00:14:15,640 --> 00:14:17,400
I am excited.
315
00:14:17,400 --> 00:14:19,000
I hope you like it. I hope you do.
316
00:14:20,200 --> 00:14:21,600
How big is it, Jules?
317
00:14:22,720 --> 00:14:23,720
Sorry?
318
00:14:23,720 --> 00:14:25,480
Well, that's the tin over there,
I'm thinking.
319
00:14:25,480 --> 00:14:26,840
Yeah, it's the round one.
The round one.
320
00:14:26,840 --> 00:14:28,440
How high is it? Oh, my God.
321
00:14:28,440 --> 00:14:30,040
And how long does that take to bake?
322
00:14:31,680 --> 00:14:34,800
Jock's asking me
how it's going to cook in time.
323
00:14:34,800 --> 00:14:36,400
You've got so much to do.
324
00:14:36,400 --> 00:14:37,640
I know.
325
00:14:37,640 --> 00:14:41,840
I can hear Jock sort of panicked
about the situation.
326
00:14:43,560 --> 00:14:45,160
I'm not worried at all.
327
00:14:56,840 --> 00:14:59,720
Oh, my God.
How long does that take to bake?
328
00:14:59,720 --> 00:15:02,280
JULIE: Jock's asking me how
my cake's gonna cook in time.
329
00:15:02,280 --> 00:15:04,240
This is the cake batter?
Cake takes 35.
330
00:15:04,240 --> 00:15:06,160
Takes 35.
So I've gotta get this in real fast.
331
00:15:06,160 --> 00:15:07,160
Yeah.
332
00:15:08,320 --> 00:15:09,440
How high is it?
333
00:15:09,440 --> 00:15:11,400
It's only about,
the cake's only about that high.
334
00:15:11,400 --> 00:15:14,960
It's not a high cake,
it's just a thin cake.
335
00:15:14,960 --> 00:15:18,480
You've got so much to do.
I know. I'm not worried.
336
00:15:18,480 --> 00:15:22,960
And I'm thinking "Don't worry, Jock,
I do know this recipe off by heart."
337
00:15:24,280 --> 00:15:26,760
I'm pretty sure
I'm gonna pull this off.
338
00:15:26,760 --> 00:15:29,480
Just have a little bit of faith
in myself.
339
00:15:29,480 --> 00:15:31,440
Sarah, the time has come.
340
00:15:31,440 --> 00:15:34,160
You've got all those ingredients
and your time starts now.
341
00:15:38,960 --> 00:15:43,280
I hit the bench and I am
so in the zone right now.
342
00:15:43,280 --> 00:15:47,400
I'm feeling like I have
the preparation done in my mind.
343
00:15:47,400 --> 00:15:49,680
I just need to execute it now.
344
00:15:49,680 --> 00:15:52,000
It's very organised here.
Yeah, yeah.
345
00:15:52,000 --> 00:15:56,960
I've got 40 minutes to cook and I am
making a Maharashtrian prawn curry.
346
00:15:56,960 --> 00:15:58,920
I think I can do it
within this time and,
347
00:15:58,920 --> 00:16:02,640
and do a really jam-packed,
full of flavour dish.
348
00:16:02,640 --> 00:16:03,840
Yum.
349
00:16:05,200 --> 00:16:08,560
So I'm going to start
with the base of my gravy.
350
00:16:08,560 --> 00:16:11,240
So lots of garlic, curry leaves
351
00:16:11,240 --> 00:16:14,400
and get all my spices
and flavourings in there.
352
00:16:14,400 --> 00:16:17,360
It's all in one pot actually,
so it's pretty simple.
353
00:16:17,360 --> 00:16:18,840
A lot of chopping garlic.
354
00:16:18,840 --> 00:16:24,960
I learned this dish from a family
in Mumbai and I just remember
355
00:16:24,960 --> 00:16:28,160
the viscosity of the curry
and the flavour.
356
00:16:28,160 --> 00:16:31,200
It's just something
that I find so incredibly more-ish
357
00:16:31,200 --> 00:16:34,080
and I really wanted to showcase
really unique dishes
358
00:16:34,080 --> 00:16:37,560
that I'd learned
across my travels in India.
359
00:16:37,560 --> 00:16:41,800
So this is one of those ones
where I'm hoping that they get it
360
00:16:41,800 --> 00:16:44,200
and understand it and they like it.
361
00:16:45,320 --> 00:16:48,200
Ooh, smells nice back there.
362
00:16:48,200 --> 00:16:51,720
That's Sarah.
She always smells nice.
363
00:16:51,720 --> 00:16:53,520
You smell nice too, Alvin.
Don't feel left out.
364
00:16:53,520 --> 00:16:55,000
Oh, thanks, Jules.
365
00:16:58,840 --> 00:17:01,200
I've got the oranges layered
on top of the caramel.
366
00:17:01,200 --> 00:17:03,520
I finely julienne some of the ginger
367
00:17:03,520 --> 00:17:06,880
and sprinkle that around as well so
I get fresh ginger flavour in there.
368
00:17:06,880 --> 00:17:08,120
Cake batter goes on top.
369
00:17:09,160 --> 00:17:11,200
Nice work, Jules.
On ya, Julie.
370
00:17:11,200 --> 00:17:13,480
Yeah, there's a lot in there.
371
00:17:13,480 --> 00:17:14,680
Get it in, Jules.
372
00:17:14,680 --> 00:17:17,720
Well done, Julie, yeah!
373
00:17:17,720 --> 00:17:20,440
And the cake's in the oven.
Thank goodness.
374
00:17:20,440 --> 00:17:22,880
The pork is coming along
really well.
375
00:17:22,880 --> 00:17:24,720
It needs to simmer now
for a good 40 minutes.
376
00:17:24,720 --> 00:17:26,200
I can concentrate
on everything else.
377
00:17:26,200 --> 00:17:27,640
Yes!
I'm into that.
378
00:17:27,640 --> 00:17:28,680
This is so good.
379
00:17:28,680 --> 00:17:30,040
Yeah.
I'm so happy.
380
00:17:30,040 --> 00:17:32,520
Pork Face is making me
pork with buns.
381
00:17:32,520 --> 00:17:34,040
With buns.
With buns.
382
00:17:34,040 --> 00:17:36,160
How many are we getting each?
Yes.
383
00:17:36,160 --> 00:17:37,920
That doesn't look like
a lot of pork in there.
384
00:17:37,920 --> 00:17:38,920
I know, it doesn't.
385
00:17:38,920 --> 00:17:40,640
It's, like, like...
Like, just...
386
00:17:40,640 --> 00:17:43,560
I'm just asking, because...
You'll get what you're given.
387
00:17:43,560 --> 00:17:45,200
Huh?
388
00:17:45,200 --> 00:17:47,080
You'll get what you're given,
as my mum used to tell me.
389
00:17:47,080 --> 00:17:49,800
You can't be called Pork Face
and then, like, stiff us
390
00:17:49,800 --> 00:17:51,040
with a tiny, little bit of pork.
391
00:17:51,040 --> 00:17:52,400
I won't stiff you
with a tiny bit of pork.
392
00:17:52,400 --> 00:17:54,840
OK, I'm done. Thank you.
I need to keep on going.
393
00:17:54,840 --> 00:17:55,960
Um...
I'm done.
394
00:17:55,960 --> 00:17:56,960
Alvin?
Yes.
395
00:17:56,960 --> 00:17:58,680
Alvin. I've got good news.
(SHARPLY) What?
396
00:17:58,680 --> 00:18:00,920
You nail the dish, you're well up
for a chance for immunity.
397
00:18:00,920 --> 00:18:03,040
So just nail the dish.
That'll be fine.
398
00:18:03,040 --> 00:18:05,040
Good luck.
Good luck, mate.
399
00:18:05,040 --> 00:18:06,840
See ya.
400
00:18:06,840 --> 00:18:09,040
The next thing I do
is the steamed buns.
401
00:18:09,040 --> 00:18:11,640
Traditionally, this dish
goes with rice.
402
00:18:11,640 --> 00:18:16,040
I didn't want to spend that extra
five minutes on rice, so I thought,
403
00:18:16,040 --> 00:18:18,560
"Oh, I'm going to be clever
and use the under-bench staple
404
00:18:18,560 --> 00:18:20,440
"and use buns,
because they work just as well."
405
00:18:20,440 --> 00:18:23,560
So to do the steamed buns,
it's a really easy recipe
406
00:18:23,560 --> 00:18:27,680
of self-raising flour, eggs, milk
and a little bit of salt
407
00:18:27,680 --> 00:18:29,120
and butter as well.
408
00:18:29,120 --> 00:18:32,320
I think when you say steamed buns,
it comes with a lot of expectations
409
00:18:32,320 --> 00:18:34,560
that it needs to be
that pillowy soft buns,
410
00:18:34,560 --> 00:18:37,120
but it's not supposed
to be fluffy and light,
411
00:18:37,120 --> 00:18:39,400
it's sort of like you're supposed
to use that to sort of eat
412
00:18:39,400 --> 00:18:40,920
it with the sauce
and everything else.
413
00:18:40,920 --> 00:18:42,800
I don't have yeast today
414
00:18:42,800 --> 00:18:45,680
and the traditional bun takes
a lot of time to rest
415
00:18:45,680 --> 00:18:47,040
and I don't have time.
416
00:18:47,040 --> 00:18:48,760
So I'm sticking to my guns,
417
00:18:48,760 --> 00:18:52,480
I'm sticking to my buns
and I'm sticking to my puns.
418
00:18:52,480 --> 00:18:54,840
Everyone's been shopping
and now everyone's cooking.
419
00:18:54,840 --> 00:18:56,560
You got 30 minutes to go. Come on.
420
00:19:06,800 --> 00:19:10,520
Now it's kind of just a waiting game.
I've gotta wait for the cake to cook,
421
00:19:10,520 --> 00:19:13,080
I've gotta wait for the ice-cream
to churn enough
422
00:19:13,080 --> 00:19:16,000
for me to get it out of the churner
and put it into the freezer.
423
00:19:18,160 --> 00:19:20,320
BILLIE: Honestly, can you relax now?
DANIEL: Have a breather.
424
00:19:20,320 --> 00:19:21,960
Can you just sit there and wait now?
425
00:19:21,960 --> 00:19:23,440
I think so.
426
00:19:23,440 --> 00:19:26,880
I'll go take a leisurely look at some
cake stands and ice-cream bowls.
427
00:19:26,880 --> 00:19:29,560
Great.
I'm winging it now, Billie.
428
00:19:29,560 --> 00:19:32,280
You're winging it. I love it.
I love a Jules winging it.
429
00:19:32,280 --> 00:19:34,920
This is so weird, like, just...
Standing around.
430
00:19:34,920 --> 00:19:36,640
Oh, it's nice, though. Enjoy it.
431
00:19:36,640 --> 00:19:39,360
I am. I kind of am. A bit weird.
It's good. You're having a yarn.
432
00:19:39,360 --> 00:19:41,040
I feel like I should
run back and forth
433
00:19:41,040 --> 00:19:42,800
to the equipment shelf
a few times, just for fun.
434
00:19:42,800 --> 00:19:45,440
Star jumps and push-ups
or something.
435
00:19:45,440 --> 00:19:47,520
Also not my speed, Danny.
436
00:19:47,520 --> 00:19:49,840
ALVIN: Are you done, Julie Goodwin?
No, I'm waiting, I'm waiting.
437
00:19:49,840 --> 00:19:51,480
All the tension happens a bit later,
Alvin.
438
00:19:51,480 --> 00:19:52,720
OK, got it.
439
00:19:52,720 --> 00:19:54,280
In about 10 minutes' time
there'll be...
440
00:19:54,280 --> 00:19:56,600
OK, I'll check in then.
..heightened tension, right?
441
00:19:59,400 --> 00:20:03,040
My ingredients are simmering away
in the oil, and it's smelling
442
00:20:03,040 --> 00:20:04,480
beautiful and fragrant.
443
00:20:04,480 --> 00:20:06,880
And it's time to add
in my ground spices.
444
00:20:10,040 --> 00:20:12,800
I'm in a pretty good place
at the moment.
445
00:20:12,800 --> 00:20:17,480
Sarah wasting no time in
generating a maximal amount of aroma
446
00:20:17,480 --> 00:20:19,720
in that pan already.
It's incredible.
447
00:20:19,720 --> 00:20:21,320
Prawns, very smart.
448
00:20:21,320 --> 00:20:24,040
I think that you could have gone
two ways today, like Julie,
449
00:20:24,040 --> 00:20:25,960
less ingredients, more time...
Yep.
450
00:20:25,960 --> 00:20:29,840
..or more ingredients, more flavour,
way less time.
451
00:20:29,840 --> 00:20:32,680
How are you going with
the 30 minutes you have left?
452
00:20:32,680 --> 00:20:37,400
So I just need to get my prawns
peeled now and ready to go.
453
00:20:37,400 --> 00:20:41,520
So I just want that to simmer away
and, you know, get the flavours
454
00:20:41,520 --> 00:20:44,400
all melding together and just
finish it off
455
00:20:44,400 --> 00:20:45,640
and balance the flavours.
456
00:20:45,640 --> 00:20:48,560
Make sure it's got enough
hit of spice and the citrus
457
00:20:48,560 --> 00:20:50,200
and everything kind of going on.
458
00:20:50,200 --> 00:20:52,440
So how are you envisaging us
to eat this?
459
00:20:52,440 --> 00:20:55,960
It's basically a prawn curry
and bread to dip it in.
460
00:20:55,960 --> 00:20:58,440
So, it's a really liquidy
kind of curry.
461
00:20:58,440 --> 00:21:00,320
And you want to eat the prawns...
Yeah.
462
00:21:00,320 --> 00:21:01,960
..and then grab your bun
and dunk it in the sauce.
463
00:21:01,960 --> 00:21:04,120
Hopefully you love it that much
that you want to do that. But...
464
00:21:05,280 --> 00:21:09,520
As I'm talking to Mel, I notice
in the corner of my eye,
465
00:21:09,520 --> 00:21:11,760
there's smoke coming from my pan.
466
00:21:12,920 --> 00:21:17,000
Um, does it feel like
someone's burning, actually?
467
00:21:17,000 --> 00:21:20,160
Here we go.
I think so, yeah.
468
00:21:20,160 --> 00:21:21,960
Alright, good luck.
Thank you.
469
00:21:26,360 --> 00:21:29,920
Oh, my God. I completely
burnt my curry.
470
00:21:51,600 --> 00:21:54,960
Oh, my God.
I completely burnt my curry.
471
00:22:00,200 --> 00:22:02,600
Oh, my gosh. It's so devastating.
472
00:22:03,800 --> 00:22:08,640
I honestly can't think of a time
in my life when I burnt a curry.
473
00:22:10,520 --> 00:22:14,280
Now I only have 25 minutes to go.
474
00:22:14,280 --> 00:22:17,320
Thank God
I have enough of everything.
475
00:22:18,840 --> 00:22:20,840
It's like Groundhog Day.
476
00:22:20,840 --> 00:22:22,400
(LAUGHS)
477
00:22:23,800 --> 00:22:25,400
You'll be able to make
this curry now.
478
00:22:25,400 --> 00:22:28,520
You've seen me...seen me
make it a couple of times.
479
00:22:28,520 --> 00:22:29,960
(LAUGHS)
480
00:22:33,000 --> 00:22:35,440
I know that in this kitchen,
481
00:22:35,440 --> 00:22:38,600
the most important thing to do
is stay calm and composed.
482
00:22:38,600 --> 00:22:41,040
The moment
you start to feel flustered,
483
00:22:41,040 --> 00:22:44,120
everything continues
to just go downhill from there.
484
00:22:44,120 --> 00:22:46,480
So I'm feeling OK.
485
00:22:48,320 --> 00:22:50,080
I know I can do this in the time,
486
00:22:50,080 --> 00:22:54,200
but I just need to really stay
focused and get it done.
487
00:22:54,200 --> 00:22:55,840
I think we realised
when the ingredients came out
488
00:22:55,840 --> 00:22:57,640
that everyone was playing
to their strengths, right?
489
00:22:57,640 --> 00:22:59,480
Totally.
And I think that that is paying off.
490
00:22:59,480 --> 00:23:01,920
It looks like we're going to have
a solid tasting on our hands.
491
00:23:01,920 --> 00:23:06,040
Julie's just hawking
the ice-cream machine as we speak.
492
00:23:06,040 --> 00:23:08,920
Alvin, it's great.
All good news. Whatever.
493
00:23:08,920 --> 00:23:12,600
I just like... From a distance,
these buns...I don't know.
494
00:23:12,600 --> 00:23:14,480
That dough doesn't look great to me.
495
00:23:14,480 --> 00:23:18,920
I was very interested,
because no yeast, no rice flour.
496
00:23:18,920 --> 00:23:23,200
So really he's only got self-raising
flour, water, sugar to play with.
497
00:23:23,200 --> 00:23:24,640
I can't wait to taste the pork,
though,
498
00:23:24,640 --> 00:23:26,480
because he's really put
all his efforts into there.
499
00:23:26,480 --> 00:23:29,360
The glaze that he was making
looked banging.
500
00:23:29,360 --> 00:23:32,880
And then in the back row,
Sarah, I smelled some burnt curry.
501
00:23:32,880 --> 00:23:34,320
There is a whole pot of it.
502
00:23:34,320 --> 00:23:35,640
She had to start again.
503
00:23:35,640 --> 00:23:37,480
But I think it's one of
those really quick curries.
504
00:23:37,480 --> 00:23:39,560
I think we're going to taste
some pretty good food today.
505
00:23:39,560 --> 00:23:41,120
I'm very, very excited.
506
00:23:41,120 --> 00:23:43,840
And, I mean, I think the incentive
of being the first into the top five
507
00:23:43,840 --> 00:23:45,400
has really given them
something to aim for,
508
00:23:45,400 --> 00:23:47,080
something
that they're very excited about.
509
00:23:47,080 --> 00:23:50,840
And they all know that a happy cook
makes great food.
510
00:23:53,560 --> 00:23:55,960
ALVIN: Pork is going well,
buns are steaming,
511
00:23:55,960 --> 00:23:58,120
just frying off some ginger.
512
00:23:58,120 --> 00:23:59,720
I'm hoping to get
a bit of ginger oil
513
00:23:59,720 --> 00:24:01,520
sort of drizzled through
that as well.
514
00:24:01,520 --> 00:24:03,840
A pickled ginger is coming along.
515
00:24:03,840 --> 00:24:07,200
I just need to start tinkering
with the flavours now.
516
00:24:07,200 --> 00:24:09,200
Alvin?
Hey, Mel.
517
00:24:09,200 --> 00:24:12,080
No question -
you really, really want immunity.
518
00:24:12,080 --> 00:24:14,080
No question.
You've been so close before.
519
00:24:14,080 --> 00:24:16,800
And I think it's really smart
that you chose ingredients
520
00:24:16,800 --> 00:24:19,080
that you are amazing with.
521
00:24:19,080 --> 00:24:21,240
Ginger, pork, hoisin, dark soy.
522
00:24:21,240 --> 00:24:22,280
Pretty much.
Perfect.
523
00:24:22,280 --> 00:24:23,400
Yeah.
I have a question.
524
00:24:23,400 --> 00:24:25,760
Like, I know you can do pork,
I know you can do flavour.
525
00:24:25,760 --> 00:24:27,760
Yeah.
Talk to me about the pastry.
526
00:24:27,760 --> 00:24:30,080
Texture wise, what are we hoping for?
527
00:24:30,080 --> 00:24:31,720
It should be light and pillowy.
528
00:24:31,720 --> 00:24:35,160
OK. Would you say fluffy?
Not quite fluffy?
529
00:24:35,160 --> 00:24:36,280
Not quite fluffy.
No.
530
00:24:36,280 --> 00:24:37,560
Because I don't want it
to be fluffy.
531
00:24:37,560 --> 00:24:40,280
Because I want it to be enough
to sort of mop up the sauce.
532
00:24:40,280 --> 00:24:41,800
Alright.
Then it's your job to sell it.
533
00:24:41,800 --> 00:24:42,840
Yeah. OK.
534
00:24:42,840 --> 00:24:44,160
Good luck.
Thanks, Mel.
535
00:24:49,520 --> 00:24:52,400
I am Pork Face.
I want them to love my pork.
536
00:24:52,400 --> 00:24:54,960
And now I want them to love my buns.
537
00:24:54,960 --> 00:24:57,080
(SIGHS)
538
00:24:57,080 --> 00:24:59,360
If I win immunity today,
539
00:24:59,360 --> 00:25:01,640
I think I'm going to streak around.
540
00:25:01,640 --> 00:25:03,720
I'm going to...I'm going to streak
around the judges.
541
00:25:03,720 --> 00:25:05,560
I'm going to take my shirt...
my top off,
542
00:25:05,560 --> 00:25:07,280
and I'm literally
going to run around the judges.
543
00:25:07,280 --> 00:25:09,480
I'm not kidding. I'm not kidding.
544
00:25:09,480 --> 00:25:11,160
This could possibly make...
545
00:25:11,160 --> 00:25:12,840
..means I won't win immunity
546
00:25:12,840 --> 00:25:15,240
because you don't want to see
what's underneath.
547
00:25:15,240 --> 00:25:16,960
15 minutes to go!
548
00:25:24,080 --> 00:25:26,000
JULIE: I'm really happy
with the ice-cream.
549
00:25:26,000 --> 00:25:27,120
Go, Jules.
550
00:25:27,120 --> 00:25:29,600
So that goes in the freezer.
551
00:25:29,600 --> 00:25:31,040
You're right. You've got it.
552
00:25:31,040 --> 00:25:32,240
Keep going. Keep going.
553
00:25:35,760 --> 00:25:38,680
And I'm looking at the cake,
and it's not cooking.
554
00:25:42,600 --> 00:25:46,120
It's bigger than it should be.
555
00:25:47,320 --> 00:25:49,040
(MUTTERS INDISTINCTLY)
556
00:25:49,040 --> 00:25:52,560
I don't know if the tin
was smaller than I'm used to.
557
00:25:52,560 --> 00:25:55,720
I don't know why this hasn't cooked.
558
00:25:55,720 --> 00:25:57,480
It's still a bit jiggly?
Oh, yeah.
559
00:25:57,480 --> 00:25:58,920
It's not cooked yet.
560
00:26:00,040 --> 00:26:01,040
It's got to get in at five.
561
00:26:01,040 --> 00:26:02,640
When I normally make this cake,
562
00:26:02,640 --> 00:26:05,400
the cake is only
a few centimetres high.
563
00:26:05,400 --> 00:26:09,040
This cake has risen quite a lot.
564
00:26:09,040 --> 00:26:11,880
I think there's more batter in there
than there should be
565
00:26:11,880 --> 00:26:13,240
for the size of the tin.
566
00:26:13,240 --> 00:26:15,560
I'm just going to put a bit of foil
over it.
567
00:26:18,560 --> 00:26:19,840
I think...
568
00:26:19,840 --> 00:26:23,440
I think it'll be down
to the last couple of minutes,
569
00:26:23,440 --> 00:26:26,120
but I think it's going to make it.
570
00:26:28,720 --> 00:26:29,960
I just want it to work out, mate.
571
00:26:29,960 --> 00:26:32,600
That's all I want.
I just want it to work out.
572
00:26:32,600 --> 00:26:34,120
I'm praying for you, Julie.
573
00:26:39,960 --> 00:26:41,720
SARAH: My curry is cooking away.
574
00:26:41,720 --> 00:26:44,320
Now I just need to finish balancing.
575
00:26:44,320 --> 00:26:46,520
I don't want to be leaving that
to the last minute
576
00:26:46,520 --> 00:26:49,480
because you just won't get that depth
of flavour.
577
00:26:49,480 --> 00:26:51,480
And then cook my prawns.
578
00:26:51,480 --> 00:26:53,360
How are you going, Sarah?
579
00:26:53,360 --> 00:26:54,840
What happened here?
580
00:26:56,960 --> 00:26:59,040
It well and truly went, didn't it?
581
00:26:59,040 --> 00:27:01,920
And I saw it was burning
and I just put it aside.
582
00:27:01,920 --> 00:27:03,840
Don't taste it! What are you doing?
583
00:27:03,840 --> 00:27:05,840
No, no, no, I have to balance it.
584
00:27:05,840 --> 00:27:07,040
Alright. Alright.
585
00:27:07,040 --> 00:27:08,800
Not allowed to taste anything.
586
00:27:08,800 --> 00:27:12,720
Can I try some of these
delicious bread buns at least?
587
00:27:12,720 --> 00:27:14,600
This base was really quick.
588
00:27:14,600 --> 00:27:16,800
Yeah, so, it is very quick to cook.
589
00:27:16,800 --> 00:27:18,680
I'm just going to finish it off now.
590
00:27:18,680 --> 00:27:19,920
OK.
591
00:27:19,920 --> 00:27:21,360
It's getting there.
592
00:27:21,360 --> 00:27:22,600
So you kind of like...
593
00:27:22,600 --> 00:27:26,520
Is it, like, hot fry on the prawns
or is it a confit? More slow?
594
00:27:26,520 --> 00:27:28,120
No, it's just a slow...like a medium.
595
00:27:28,120 --> 00:27:30,520
It's not, like, a really hot fry.
Yeah.
596
00:27:30,520 --> 00:27:33,600
So I'm just going to finish in there,
cook it and serve it.
597
00:27:33,600 --> 00:27:35,840
So we're almost there.
598
00:27:35,840 --> 00:27:38,400
Are you gonna stand here
and distract me for the last minute?
599
00:27:38,400 --> 00:27:40,440
OK, we're going to leave you to it.
(LAUGHS) Leave me alone!
600
00:27:40,440 --> 00:27:41,640
She's freaking out.
601
00:27:43,240 --> 00:27:47,120
The huge pressure point of this dish
is the cooking of the prawns.
602
00:27:49,440 --> 00:27:51,680
I want to make sure
that they're cooked perfectly.
603
00:27:51,680 --> 00:27:56,160
I just want them at that point
where they're no longer translucent
604
00:27:56,160 --> 00:27:59,960
and they've still got that beautiful
bounce and not rubbery at all.
605
00:28:02,480 --> 00:28:05,240
ALVIN: I test the buns, and I test it
with a piece of pork
606
00:28:05,240 --> 00:28:07,080
and then I test it
with some pickled ginger.
607
00:28:09,720 --> 00:28:12,240
A small doubt
sort of creeps into my mind.
608
00:28:12,240 --> 00:28:15,200
And that is, like,
would this dish be better
609
00:28:15,200 --> 00:28:17,280
with rice rather than the buns?
610
00:28:17,280 --> 00:28:20,600
You know, should I have spent
that extra five minutes
611
00:28:20,600 --> 00:28:22,680
and buy a packet of rice?
612
00:28:22,680 --> 00:28:23,920
I'm not sure now.
613
00:28:23,920 --> 00:28:25,640
Five minutes to go, guys!
614
00:28:32,280 --> 00:28:33,520
Oh, God!
615
00:28:37,960 --> 00:28:39,360
Oh, jeez.
616
00:28:41,040 --> 00:28:42,360
I get my cake out of the oven
617
00:28:42,360 --> 00:28:47,960
and as I look at it, I start to think
I'm having a situation here.
618
00:28:47,960 --> 00:28:49,960
Oh...
619
00:28:49,960 --> 00:28:51,440
Still no?
Nah! (LAUGHS)
620
00:28:51,440 --> 00:28:52,960
Nah.
621
00:28:52,960 --> 00:28:54,280
It's going up the top.
622
00:28:54,280 --> 00:28:58,200
I have made
a real rookie error today.
623
00:29:00,520 --> 00:29:02,440
I don't think it's going to cook.
624
00:29:06,520 --> 00:29:09,240
(LAUGHS) I don't think
it's going to cook.
625
00:29:09,240 --> 00:29:10,840
(INHALES)
626
00:29:21,040 --> 00:29:22,120
Oh, God.
627
00:29:23,480 --> 00:29:25,000
Come on, Julie. You can do it.
Come on, Jules.
628
00:29:25,000 --> 00:29:26,520
Gotta leave it in there.
629
00:29:26,520 --> 00:29:27,920
You don't reckon
it'll cook in time?
630
00:29:27,920 --> 00:29:29,400
No.
How squishy is it?
631
00:29:29,400 --> 00:29:30,480
It's pretty squishy.
632
00:29:30,480 --> 00:29:32,120
I've promised cake and ice-cream.
633
00:29:32,120 --> 00:29:36,280
I can't give nothing
and I can't give raw cake.
634
00:29:36,280 --> 00:29:39,440
So how do I go about bringing
the judges cake and ice-cream?
635
00:29:41,880 --> 00:29:43,960
Julie. You're gonna
have to decide now, hey?
636
00:29:43,960 --> 00:29:44,960
Yeah.
637
00:29:54,520 --> 00:29:55,920
Nup. She raw.
638
00:29:59,000 --> 00:30:01,040
I've got two choices here today.
639
00:30:01,040 --> 00:30:04,240
I can serve nothing because
my whole cake didn't work out...
640
00:30:07,480 --> 00:30:10,160
..or I can take the parts
of that cake that are cooked
641
00:30:10,160 --> 00:30:14,480
and cooked properly and serve it
as a one-dish dessert.
642
00:30:14,480 --> 00:30:16,560
This side's good.
Yeah.
643
00:30:16,560 --> 00:30:19,840
Just slice a few edge pieces off.
Yeah.
644
00:30:24,000 --> 00:30:25,880
This side's good.
645
00:30:25,880 --> 00:30:27,960
She's gonna give us half a cake?
She's gonna give us a slice.
646
00:30:27,960 --> 00:30:29,160
Half a cake.
Yeah, a slice.
647
00:30:29,160 --> 00:30:30,160
Looks like it.
648
00:30:32,440 --> 00:30:33,720
Here we go.
649
00:30:33,720 --> 00:30:35,520
Come on, Julie. You've got it.
You've got this.
650
00:30:35,520 --> 00:30:36,520
Let's go.
651
00:30:41,320 --> 00:30:43,080
Oh, yum!
652
00:30:44,360 --> 00:30:46,080
It's so beautiful.
653
00:30:46,080 --> 00:30:49,120
I didn't come here to give up.
654
00:30:49,120 --> 00:30:51,120
I didn't come here
to give up on a dish.
655
00:30:51,120 --> 00:30:53,760
I didn't come here to give up
on the competition.
656
00:30:53,760 --> 00:30:56,040
So I'm going to put a dish up today.
657
00:30:56,040 --> 00:30:58,360
And actually,
there is enough cake here.
658
00:30:58,360 --> 00:31:00,400
There's a whole ring
around the outside,
659
00:31:00,400 --> 00:31:02,600
of cake that is beautifully cooked,
660
00:31:02,600 --> 00:31:05,040
that has all the characteristics
that I wanted.
661
00:31:05,040 --> 00:31:07,080
And so those are the bits
that I'm going to serve.
662
00:31:08,080 --> 00:31:09,640
Come on, Jules.
You've got this, Jules.
663
00:31:09,640 --> 00:31:12,560
Come on, Julie.
You're right, mate, let's go.
664
00:31:12,560 --> 00:31:15,640
Sorry, Jules, but I got to do it.
One minute to go!
665
00:31:19,640 --> 00:31:24,160
I'm plating up. I'm putting the pork
and the sticky sauce on a bowl,
666
00:31:24,160 --> 00:31:26,040
and it looks nice and luscious.
667
00:31:26,040 --> 00:31:29,480
I put a nice pile
of fried ginger on top.
668
00:31:29,480 --> 00:31:31,560
There's some pickled ginger
on the side,
669
00:31:31,560 --> 00:31:34,080
and my buns are sitting on a plate.
670
00:31:34,080 --> 00:31:35,440
I think they're nice buns.
671
00:31:35,440 --> 00:31:37,320
No-one has ever said
that I have nice buns,
672
00:31:37,320 --> 00:31:39,000
but I think they're nice buns.
673
00:31:39,000 --> 00:31:40,560
JOCK: Alright. Here it is.
674
00:31:40,560 --> 00:31:43,160
ALL: Ten, nine, eight,
675
00:31:43,160 --> 00:31:46,320
seven, six, five
676
00:31:46,320 --> 00:31:50,200
four, three, two, one.
677
00:31:50,200 --> 00:31:51,360
That's it.
678
00:31:51,360 --> 00:31:53,280
BILLIE: Well done, Julie.
679
00:31:57,120 --> 00:31:59,800
I'm gutted because I know
that when this cake turns out,
680
00:31:59,800 --> 00:32:02,080
it's absolutely beautiful.
681
00:32:02,080 --> 00:32:06,040
The edges are cooked, so they'll
get to eat cake that is cooked
682
00:32:06,040 --> 00:32:07,840
and the yummy stuff on top.
683
00:32:07,840 --> 00:32:11,280
And I'm happy with the ice-cream,
but the cake is obviously a disaster.
684
00:32:16,080 --> 00:32:18,000
Earlier today, you ducked
off to the shops
685
00:32:18,000 --> 00:32:20,000
to buy some ingredients with time.
686
00:32:20,000 --> 00:32:22,840
And the only thing standing
between you and top five
687
00:32:22,840 --> 00:32:24,840
is the dish that you cooked with it.
688
00:32:24,840 --> 00:32:27,080
The first dish we'd like to taste
belongs to Sarah.
689
00:32:28,480 --> 00:32:33,120
I was quite rushed in the end
of my cook, so I'm feeling
690
00:32:33,120 --> 00:32:36,440
a little bit worried that I haven't
really developed the flavours
691
00:32:36,440 --> 00:32:39,480
of the curry and I'm just hoping
that all of the prawns
692
00:32:39,480 --> 00:32:40,840
are all cooked perfectly.
693
00:32:41,760 --> 00:32:43,320
Sarah, what have you cooked?
694
00:32:43,320 --> 00:32:46,520
It is a Maharashtrian prawn curry.
695
00:32:46,520 --> 00:32:49,840
Wonderful. So you've spent
the most out of the three?
696
00:32:49,840 --> 00:32:52,200
Had 40 minutes to cook.
697
00:32:52,200 --> 00:32:54,440
Hit a couple of stumbles
along the way.
698
00:32:54,440 --> 00:32:57,480
Yeah, hopefully
I managed to bring it all back.
699
00:32:59,480 --> 00:33:02,560
Well, the good thing about this dish
is that it's fast.
700
00:33:02,560 --> 00:33:05,760
You know, you were able
to start a whole new one.
701
00:33:05,760 --> 00:33:07,440
Are you happy with this version?
702
00:33:07,440 --> 00:33:09,040
Yeah, I am happy.
703
00:33:09,040 --> 00:33:12,400
In the end, the cook of the prawns
was a pretty quick one,
704
00:33:12,400 --> 00:33:14,280
so I'm just hoping that
that's alright.
705
00:33:14,280 --> 00:33:17,040
Sarah, what's the base of the curry?
706
00:33:17,040 --> 00:33:19,480
What little goodies have you got
going on down the bottom there?
707
00:33:19,480 --> 00:33:25,160
So, it's mustard, fenugreek,
cumin, chilli, turmeric,
708
00:33:25,160 --> 00:33:26,400
lots of curry leaves.
709
00:33:26,400 --> 00:33:31,000
That was the message with this dish,
was load it up with curry leaves.
710
00:33:31,000 --> 00:33:32,000
Gotcha.
711
00:33:49,200 --> 00:33:51,800
Sarah, I really liked
the oily viscosity.
712
00:33:51,800 --> 00:33:55,400
The texture of this curry
is unlike what I'm familiar with,
713
00:33:55,400 --> 00:33:58,480
and I really liked
delving into that experience.
714
00:33:58,480 --> 00:34:01,320
It has this spice coating kind
of quality about it
715
00:34:01,320 --> 00:34:03,560
that sort of coats the palate
as you're eating it.
716
00:34:03,560 --> 00:34:07,200
I didn't mind that this was
a more bombastic sort of curry.
717
00:34:07,200 --> 00:34:09,280
I really admire that
718
00:34:09,280 --> 00:34:12,200
you continue to bring us food
from your travels
719
00:34:12,200 --> 00:34:15,600
that you've connected with
and you express it in your own way.
720
00:34:15,600 --> 00:34:18,400
The prawns are beautifully
cooked, beautifully tender.
721
00:34:18,400 --> 00:34:20,240
I love the texture of
the fried curry leaves.
722
00:34:20,240 --> 00:34:23,400
I don't think I'd ever thought
that I'd say that, but I really did.
723
00:34:23,400 --> 00:34:25,160
Even the chewiness of the fenugreek
724
00:34:25,160 --> 00:34:27,320
gave it almost like
an oaty kind of texture.
725
00:34:28,480 --> 00:34:31,520
It was almost a
cereal quality about it.
726
00:34:31,520 --> 00:34:34,040
Thank you for trying to take us there
with 40 minutes.
727
00:34:34,040 --> 00:34:35,120
Thank you.
728
00:34:35,120 --> 00:34:36,920
The prawns are cooked beautifully.
729
00:34:36,920 --> 00:34:40,400
They're tender, they are perfect.
730
00:34:40,400 --> 00:34:42,280
I think it's a great dish
731
00:34:42,280 --> 00:34:44,840
and I don't mind it being an oily
curry at all.
732
00:34:44,840 --> 00:34:46,320
I quite enjoy it.
733
00:34:46,320 --> 00:34:47,920
Sarah - prawns, epic.
734
00:34:47,920 --> 00:34:49,680
Like you couldn't have
cooked them any better,
735
00:34:49,680 --> 00:34:50,840
cleaned perfectly,
736
00:34:50,840 --> 00:34:55,000
just sat in that liquid long enough
to stain the outside,
737
00:34:55,000 --> 00:34:59,400
but keep them really nice and plump
in the middle, and perfectly cooked.
738
00:34:59,400 --> 00:35:01,680
Thank you very much.
Thanks.
739
00:35:11,520 --> 00:35:12,760
Next up, Alvin.
740
00:35:16,600 --> 00:35:19,760
I want this immunity so badly today.
741
00:35:19,760 --> 00:35:22,800
It means an automatic spot
in top five.
742
00:35:24,320 --> 00:35:27,800
And I think the only thing standing
between me and the immunity
743
00:35:27,800 --> 00:35:29,080
are my buns.
744
00:35:42,640 --> 00:35:44,480
Now's your time to find out.
745
00:35:44,480 --> 00:35:47,640
Applications for next season
are now open.
746
00:35:47,640 --> 00:35:49,720
Go on, get on it.
747
00:35:53,880 --> 00:35:54,920
What did you make us?
748
00:35:54,920 --> 00:35:57,400
I made sticky pork
with pickled ginger
749
00:35:57,400 --> 00:35:59,040
and some steamed buns.
750
00:35:59,040 --> 00:36:01,520
Is this a household favourite?
751
00:36:01,520 --> 00:36:04,240
This... (LAUGHS) Well, this is
my household favourite, yes.
752
00:36:04,240 --> 00:36:07,080
Usually when I eat this at home,
if I don't have time,
753
00:36:07,080 --> 00:36:08,960
this just goes with rice.
754
00:36:08,960 --> 00:36:11,640
But if I do have time,
I do make steamed buns,
755
00:36:11,640 --> 00:36:15,880
which is, like, somewhere between
a bao and a suet sort of pudding.
756
00:36:15,880 --> 00:36:18,240
So it's not supposed to be
fluffy and light,
757
00:36:18,240 --> 00:36:20,440
it's sort of, like, you're supposed
to use that to sort of eat it
758
00:36:20,440 --> 00:36:22,440
with the sauce and everything else.
759
00:36:22,440 --> 00:36:23,920
It's not what I was expecting,
that's all.
760
00:36:23,920 --> 00:36:24,920
OK.
761
00:36:24,920 --> 00:36:28,040
So it's somewhere between a suet...
Yeah.
762
00:36:28,040 --> 00:36:29,440
..bun and a bao.
763
00:36:29,440 --> 00:36:30,440
Yeah.
764
00:36:41,360 --> 00:36:44,920
Alvin, decent effort on the pork
number here.
765
00:36:44,920 --> 00:36:47,200
The pork's cooked really nicely.
766
00:36:47,200 --> 00:36:50,880
The sauce, I thought it was really
delicious once you got the ginger.
767
00:36:50,880 --> 00:36:53,560
That, for me, was, like,
the spot of genius here.
768
00:36:53,560 --> 00:36:54,880
OK.
769
00:36:54,880 --> 00:36:58,520
I think the best money you spent
today, apart from the pork,
770
00:36:58,520 --> 00:37:00,040
was the ginger.
771
00:37:00,040 --> 00:37:03,800
In both versions, it really gave us
that beautiful, bright heat
772
00:37:03,800 --> 00:37:06,320
that ginger can give
to a dish like this.
773
00:37:06,320 --> 00:37:10,000
I love that fatty porkiness
from that fat cap as well.
774
00:37:10,000 --> 00:37:12,080
I think it just is such luxury.
775
00:37:12,080 --> 00:37:14,640
It's why, you know,
your nickname is Bah Bin.
776
00:37:14,640 --> 00:37:16,560
So I'm here for that.
777
00:37:16,560 --> 00:37:18,760
I like the sweetness in the bread,
778
00:37:18,760 --> 00:37:22,040
I don't even mind the shortness of
it, but it is lacking in hydration
779
00:37:22,040 --> 00:37:24,280
and it just affects
the texture of the bread
780
00:37:24,280 --> 00:37:28,160
in terms of the all-encompassing
experience of the dish.
781
00:37:28,160 --> 00:37:29,520
It's not a bad thing,
782
00:37:29,520 --> 00:37:33,320
it's just maybe not the best
version of itself today.
783
00:37:34,320 --> 00:37:38,200
Alvin I too love the simplicity
of that soy-braised pork
784
00:37:38,200 --> 00:37:41,280
and the vinegar-braised pork,
all of those simple braised porks
785
00:37:41,280 --> 00:37:44,000
I can eat all day long,
I love them.
786
00:37:44,000 --> 00:37:47,040
You've got a really nice bounce
where the skin itself is
787
00:37:47,040 --> 00:37:48,600
and that first layer of fat.
788
00:37:48,600 --> 00:37:50,520
It's, like, gummy almost. I love it.
789
00:37:50,520 --> 00:37:52,960
It's such a great texture
and it's something
790
00:37:52,960 --> 00:37:55,720
that you really only get in dishes
like this, so I really enjoy it.
791
00:37:55,720 --> 00:37:57,280
Flavour-wise, yeah, I'm with it.
792
00:37:57,280 --> 00:38:00,280
The pickled and fried ginger
together is fantastic,
793
00:38:00,280 --> 00:38:04,400
but I think it was the wrong choice
of bread to make on the day.
794
00:38:04,400 --> 00:38:05,840
Even if you'd just done rice,
795
00:38:05,840 --> 00:38:08,320
I think we would have probably been
having a different conversation.
796
00:38:08,320 --> 00:38:09,520
OK.
Thanks, mate.
797
00:38:09,520 --> 00:38:10,880
Thanks, Alvin.
798
00:38:23,640 --> 00:38:25,400
Oh, my God.
799
00:38:25,400 --> 00:38:26,760
Next up, Julie Goodwin.
800
00:38:28,560 --> 00:38:30,600
My main disappointment today
801
00:38:30,600 --> 00:38:33,440
is that it's just not the way
I visualised it.
802
00:38:33,440 --> 00:38:36,840
It's not this beautiful
whole cake on a cake stand.
803
00:38:36,840 --> 00:38:40,640
I know the ice-cream's good,
but it was just that whole idea
804
00:38:40,640 --> 00:38:43,080
that I didn't deliver
what I promised
805
00:38:43,080 --> 00:38:47,640
that has me feeling so nervous
about the outcome today.
806
00:38:47,640 --> 00:38:49,640
Julie, what did you end up on?
807
00:38:49,640 --> 00:38:53,560
Orange upside-down cake with
an orange-and-ginger ice-cream?
808
00:38:53,560 --> 00:38:56,360
So disappointed that
I couldn't bring to you
809
00:38:56,360 --> 00:38:59,840
a whole cake on a cake stand
and a big sort of bowl of ice-cream.
810
00:38:59,840 --> 00:39:02,360
That was my intention
when I started the cook today.
811
00:39:04,240 --> 00:39:07,120
I'm not sure if the cake tin
was a bit smaller in circumference,
812
00:39:07,120 --> 00:39:09,160
but it just took a lot longer
than I expected.
813
00:39:09,160 --> 00:39:12,800
So I've served you
the outside cooked bits.
814
00:39:12,800 --> 00:39:15,760
So you cut kind of the outside off
that WAS cooked.
815
00:39:15,760 --> 00:39:19,640
Yeah. It was, like, if it had been a
ring cake, it would have been cooked
816
00:39:19,640 --> 00:39:22,600
but the middle wasn't done.
817
00:39:22,600 --> 00:39:24,920
And, you know, I'm really
disappointed by that.
818
00:39:26,560 --> 00:39:29,360
The visual of having a whole cake
that was 20 centimetres...
819
00:39:29,360 --> 00:39:30,400
I know.
820
00:39:30,400 --> 00:39:32,440
..in diameter would have been
just the icing on the cake.
821
00:39:32,440 --> 00:39:34,320
That's what I wanted.
That's what I wanted to do.
822
00:39:34,320 --> 00:39:36,760
And I'm sorry that I didn't
manage that for you today.
823
00:39:54,200 --> 00:40:00,360
Julie, your decision to serve
us a cooked part of the cake...
824
00:40:01,600 --> 00:40:05,320
..I think has probably
saved your bacon today
825
00:40:05,320 --> 00:40:06,960
because it's delicious.
826
00:40:08,280 --> 00:40:12,040
The flavour of your syrup cake
is second to none.
827
00:40:12,040 --> 00:40:13,680
The texture is amazing.
828
00:40:13,680 --> 00:40:17,280
The ginger, in along with
the caramel and the oranges,
829
00:40:17,280 --> 00:40:20,840
that first was down the bottom
and then became the top,
830
00:40:20,840 --> 00:40:24,920
is not only beautiful to look
at, it is just delicious.
831
00:40:24,920 --> 00:40:27,840
And the orange adds that
little bit of bitterness
832
00:40:27,840 --> 00:40:30,640
from the outside of the pith,
the lift from the ginger,
833
00:40:30,640 --> 00:40:32,920
all of that sugar, fantastic.
834
00:40:32,920 --> 00:40:38,800
Then you get the rush of this fatty,
rich dairy orange ice-cream.
835
00:40:38,800 --> 00:40:40,720
Well done.
836
00:40:40,720 --> 00:40:42,600
(APPLAUSE)
DANIEL: Good on you, Julie!
837
00:40:45,000 --> 00:40:46,160
Thank you.
838
00:40:47,320 --> 00:40:49,080
I feel like I'm an upside-down cake.
839
00:40:50,400 --> 00:40:52,880
The part of the cake that
we had had that beautiful
840
00:40:52,880 --> 00:40:54,600
caramelised crunch on the outside,
841
00:40:54,600 --> 00:40:57,800
that lovely, fluffy,
buttery, rich interior
842
00:40:57,800 --> 00:41:02,560
soaked with that orange caramel
and that little spark of ginger.
843
00:41:02,560 --> 00:41:04,480
That little spark of ginger,
just like Alvin,
844
00:41:04,480 --> 00:41:07,560
you know, in choosing this one
beautiful ingredient,
845
00:41:07,560 --> 00:41:10,000
is that it spikes that
orange ice-cream
846
00:41:10,000 --> 00:41:12,360
in a way that almost
makes it sherbetty.
847
00:41:13,360 --> 00:41:15,120
There is this juiciness.
848
00:41:15,120 --> 00:41:18,360
Juicy dairy ice-cream
sounds like a weird thing,
849
00:41:18,360 --> 00:41:20,440
but when you taste it,
it absolutely works.
850
00:41:20,440 --> 00:41:23,240
It's refreshing as well as rich.
851
00:41:23,240 --> 00:41:26,600
You said earlier today,
"I'm just going to be me -
852
00:41:26,600 --> 00:41:28,200
"cake and ice-cream."
853
00:41:28,200 --> 00:41:31,600
And cake and ice-cream it is.
It was really beautiful work.
854
00:41:31,600 --> 00:41:36,720
The feature for me was how
the orange had so many levels to it.
855
00:41:36,720 --> 00:41:40,240
Not just with the ice-cream
and the cake but the cake itself,
856
00:41:40,240 --> 00:41:43,040
there were less caramelised parts
to the middle of the cake,
857
00:41:43,040 --> 00:41:45,560
and then the further you got
to the edge of the cake,
858
00:41:45,560 --> 00:41:47,880
it started to get
more and more caramelised
859
00:41:47,880 --> 00:41:51,680
and you got kind of, like,
citrus and fruity notes
860
00:41:51,680 --> 00:41:52,800
on the inside of the cake.
861
00:41:52,800 --> 00:41:55,840
And then it went to dark and bitter
and delicious around that edge.
862
00:41:55,840 --> 00:41:57,280
It was really well done.
863
00:41:57,280 --> 00:41:59,920
Julie Goodwin, round of applause.
864
00:42:00,920 --> 00:42:02,520
Thank you.
BILLIE: Well done, Jules.
865
00:42:03,680 --> 00:42:06,880
Sarah and I were given
some great feedback.
866
00:42:06,880 --> 00:42:10,720
One of us is going to be guaranteed
a position in the top five.
867
00:42:10,720 --> 00:42:12,600
So I've got my fingers crossed.
868
00:42:25,080 --> 00:42:28,040
Sarah, Alvin, Julie, what
a day you three have had.
869
00:42:29,760 --> 00:42:32,520
You were under pressure
and on a budget.
870
00:42:32,520 --> 00:42:34,320
And with immunity on the line,
871
00:42:34,320 --> 00:42:37,920
any time you wasted,
you could be paying for come Sunday.
872
00:42:39,360 --> 00:42:42,160
Alvin...return of Pork Face.
873
00:42:43,440 --> 00:42:47,120
We loved the simplicity of
that soy-braised pork.
874
00:42:48,480 --> 00:42:51,560
And the ginger, it added
a delicious heat to it.
875
00:42:51,560 --> 00:42:54,600
But part of the bread was dry.
876
00:42:56,920 --> 00:43:01,240
Sarah, your curry had
a nice viscosity to it.
877
00:43:02,640 --> 00:43:05,280
The prawns were cooked
to perfection.
878
00:43:06,520 --> 00:43:09,600
Julie, look, at the end of the day,
879
00:43:09,600 --> 00:43:12,600
the cake on your bench
was undercooked,
880
00:43:12,600 --> 00:43:15,200
but what you brought us
at the tasting table...
881
00:43:16,680 --> 00:43:18,240
..it was top-five worthy.
882
00:43:18,240 --> 00:43:20,720
It had a caramelised crunch
on the outside,
883
00:43:20,720 --> 00:43:22,600
and the inside was textbook.
884
00:43:22,600 --> 00:43:27,040
And all backed by a delicious,
rich orange ice-cream.
885
00:43:27,040 --> 00:43:29,720
Which is why you've won
immunity today, Jules.
886
00:43:33,200 --> 00:43:34,920
Congratulations.
887
00:43:37,600 --> 00:43:39,680
Well done, Jules.
Wow.
888
00:43:39,680 --> 00:43:41,800
Well done, Julie.
Thank you.
889
00:43:41,800 --> 00:43:44,520
Not only are you safe
from Sunday's elimination,
890
00:43:44,520 --> 00:43:47,280
you are also the first member
of the top five.
891
00:43:47,280 --> 00:43:49,760
How does it feel?
I cannot believe it.
892
00:43:49,760 --> 00:43:51,480
Like, I literally can't believe it.
893
00:43:51,480 --> 00:43:53,240
This has been...
894
00:43:53,240 --> 00:43:57,560
Actually, today, I kind
of just felt happy.
895
00:43:58,560 --> 00:44:00,840
Not that I had a disaster
but that I had a disaster.
896
00:44:00,840 --> 00:44:02,520
and I didn't fall apart over it.
897
00:44:02,520 --> 00:44:07,360
And I feel like the win for me
has been just being able to
898
00:44:07,360 --> 00:44:10,360
look disappointment in the face and
take it with a bit of good humour
899
00:44:10,360 --> 00:44:12,240
and carry on.
900
00:44:12,240 --> 00:44:14,800
Well, congratulations, Julie.
You are safe on Sunday.
901
00:44:15,920 --> 00:44:19,560
Everyone else, the same
can't be said for you
902
00:44:19,560 --> 00:44:23,040
because the next time you're all
cooking will be in an elimination.
903
00:44:24,440 --> 00:44:26,320
But it won't be here.
904
00:44:31,720 --> 00:44:35,080
Everyone, go home, get some rest
and pack your bags...
905
00:44:35,080 --> 00:44:36,080
Ooh!
906
00:44:36,080 --> 00:44:40,720
..because we're kicking off
finals week
907
00:44:40,720 --> 00:44:42,240
in Tasmania!
908
00:44:42,240 --> 00:44:45,320
(ALL CHEER)
909
00:44:55,280 --> 00:44:58,320
That's right,
we are hitting the road,
910
00:44:58,320 --> 00:45:01,360
crossing the strait and heading
down for a little bit of air.
911
00:45:02,680 --> 00:45:07,200
Culinarily right now,
Tassie is where it is at,
912
00:45:07,200 --> 00:45:09,480
and we are all going to
get in on the action.
913
00:45:09,480 --> 00:45:14,400
So get out of here, and the next time
we see you will be in Tasmania!
914
00:45:14,400 --> 00:45:17,000
(ALL CHEER)
915
00:45:17,000 --> 00:45:18,640
Bye!
See ya!
916
00:45:19,640 --> 00:45:21,240
Oh, well done.
917
00:45:21,240 --> 00:45:22,600
What a day!
918
00:45:25,440 --> 00:45:28,640
ANNOUNCER: Sunday night
on MasterChef Australia,
919
00:45:28,640 --> 00:45:33,040
Tasmania has spectacular
surprises in store.
920
00:45:33,040 --> 00:45:35,680
MELISSA: That's the perfect backdrop
for today's challenge
921
00:45:35,680 --> 00:45:39,480
And the beautiful surroundings
set the stage...
922
00:45:39,480 --> 00:45:42,400
KEYMA: I have a really special dish
I've been wanting to bring
923
00:45:42,400 --> 00:45:45,760
into the competition, and
I think today is the day.
924
00:45:45,760 --> 00:45:48,440
..for an epic elimination.
925
00:45:51,240 --> 00:45:53,240
Captions by Red Bee Media
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