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VOICEOVER: Previously
on MasterChef Australia...
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00:00:05,240 --> 00:00:06,800
DANIEL: Pressure's on.
3
00:00:06,800 --> 00:00:09,920
He's one of literally
the greatest chefs of all time.
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00:00:09,920 --> 00:00:14,480
..they had to create a classic
Marco Pierre White dish.
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00:00:14,480 --> 00:00:16,840
This dish is older than you are.
Is it?
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00:00:16,840 --> 00:00:18,040
Yeah.
There you go.
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00:00:18,040 --> 00:00:21,440
His advice
will stay with them forever.
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00:00:21,440 --> 00:00:23,840
MARCO: Taste. Taste. Taste.
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Have the confidence
to follow your instincts.
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Ooh-ahh! Goose bumps!
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But only one stood out
above the rest...
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00:00:32,760 --> 00:00:34,440
This is the best sauce.
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00:00:34,440 --> 00:00:36,880
..and it was Keyma who won immunity.
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00:00:36,880 --> 00:00:37,920
No!
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00:00:37,920 --> 00:00:40,600
(OTHERS CHEER AND APPLAUD)
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00:00:40,600 --> 00:00:43,680
Tonight, he's back.
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00:00:43,680 --> 00:00:46,720
ALVIN: It's like cooking
for a VVVVVIP.
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And this time, one of them
WILL be going home.
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# 'Cause you're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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00:00:58,080 --> 00:00:59,920
# You're up, then you're down
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00:00:59,920 --> 00:01:01,640
# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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00:01:07,200 --> 00:01:09,000
# You're hot, then you're cold
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00:01:09,000 --> 00:01:10,760
# You're yes, then you're no
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00:01:10,760 --> 00:01:12,560
# You're in, then you're out
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# You're up, then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You
# You don't really wanna stay, no
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# You
# But you don't really wanna go-o
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# You're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down. #
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HARRY: I think
if you weren't feeling nervous,
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you'd be made of stone.
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Walking into an elimination
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knowing that Marco Pierre White
is going to be there
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00:02:08,320 --> 00:02:10,120
is terrifying.
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But today is like
any other elimination.
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You have to walk in
with some semblance of confidence.
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00:02:19,360 --> 00:02:21,840
'Cause otherwise you're just going
to completely sell yourself short.
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Oh, God. Oh, God.
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Morning. Come on down.
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00:02:38,920 --> 00:02:40,080
Good morning, everyone.
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00:02:40,080 --> 00:02:41,440
Morning.
Morning.
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00:02:41,440 --> 00:02:46,400
Although today is an elimination,
you do have something to smile about,
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because Marco is still with us.
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And when there's a living legend
in the MasterChef kitchen,
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there's no doubt in our minds
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00:02:53,720 --> 00:02:57,480
that you're going to strive
to cook something legendary.
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I think because Marco
is in the house again, it's...
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..it gives that added pressure.
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It's like cooking for a VVVVVIP.
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No messing about.
Let's get straight into it.
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What you need to master today
is under this cloth behind us.
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00:03:15,760 --> 00:03:18,120
How you use it
will make the difference
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00:03:18,120 --> 00:03:20,880
between whether you continue
in this competition or not.
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Marco, without giving too much away,
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what can you tell us
about what's under that cloth?
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When I was a young man of 19,
I went to work in a two-star.
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A few months later, it became
the first restaurant in Britain
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to win three stars.
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They made one sauce.
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Every ingredient came out of a jar
or a bottle for the base.
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Basically, it was a vinaigrette
made with ketchup.
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The most delicious sauce.
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So it's what you do with things.
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00:03:59,200 --> 00:04:01,000
It's how you use them.
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Well, Marco's given us
a little taste,
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but let's not keep you waiting
any longer.
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Today you'll be cooking with...
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JULIE: Ooh.
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ANDY: Marco's pantry favourites.
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Oh, wow.
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We have extra virgin olive oil,
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chardonnay vinegar,
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red wine vinegar,
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brandy,
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00:04:29,800 --> 00:04:31,840
soy sauce,
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00:04:31,840 --> 00:04:33,800
Worcestershire sauce,
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capers,
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ketchup, honey, mustard,
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cornichons,
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tabasco sauce,
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red currant jelly...
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Wow.
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..and my favourite - anchovies.
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BILLIE: It's an interesting pantry.
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It actually looks like a lot of the
stuff I have in my pantry at home.
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But to impress Marco, I need to
take ordinary ingredients
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and turn them into
something extraordinary.
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00:05:03,880 --> 00:05:05,760
So, we have to be clever today.
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00:05:07,000 --> 00:05:10,800
Marco, the pantry favourite
of dreams, I reckon.
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00:05:10,800 --> 00:05:12,720
Why do you love these ones?
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00:05:12,720 --> 00:05:15,680
When I'm at home,
I'm like everybody else -
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I open my cupboard,
and this is what's there.
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Have I got the time
to start making veal stocks?
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The answer is no.
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It's like even in a three-star,
we use these ingredients.
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Tommy, I know
when you're doing this...
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TOMMY: Yeah.
..there's something not right.
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There's no fish sauce there.
There's no fish sauce there.
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Is it wigging you out?
It's definitely wigging me out.
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You know, I've got
fish sauce's cousin, soy sauce,
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which...you know, I'm not...
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..I don't love too much,
but everything else is kind of...
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..I...you know, I use here and
there, but not for cooking too much.
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OK. It's simple.
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Today you have 75 minutes
to bring us a dish
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that uses more than one
of Marco's pantry favourites.
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The pantry and the garden are open.
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But you must cook a dish
that keeps you in this competition.
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00:06:11,600 --> 00:06:14,120
The worst dish
will send its maker home today.
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And your time starts now.
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SARAH: Marco is expecting us to
create something really beautiful
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using these condiments
but would be restaurant-worthy.
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I really want to impress him,
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so I'm using mustard, oil,
tabasco, tomato sauce,
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vinegar, Worcestershire,
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and I'm making a Goan-style tartare.
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HARRY: I would love
to impress Marco today.
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That would just be
the coolest thing in the world.
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So I'm going to push myself
out of my comfort zone.
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I'm looking for something
in the pantry that speaks to me,
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and for some reason I go straight
to the, like, seafood fridge
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and I see down the bottom that we've
got some incredible little flounder.
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And I love flounder.
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00:07:12,400 --> 00:07:15,360
At this point, I really want to show
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that I'm not just stuck
in this little vegie world.
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I can do other things.
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00:07:21,240 --> 00:07:23,160
Ooh, I've got parsley
stuck in my throat.
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00:07:23,160 --> 00:07:24,480
(COUGHS)
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00:07:24,480 --> 00:07:27,880
So, the dish I'm making today
is a whole baked flounder
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with a herb butter sauce
and a side salad
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which has a vinaigrette
from Marco's pantry.
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I'm going to use capers, mustard,
anchovies, olive oil,
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champagne vinegar,
and the red currant jelly.
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00:07:39,680 --> 00:07:44,560
If I can nail this dish, I cannot
see how Marco would not love it.
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00:07:46,280 --> 00:07:47,880
Going Italian again?
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00:07:49,040 --> 00:07:50,960
No, it's a Spanish game, ah?
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Come on. Seriously?
(LAUGHS)
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00:07:53,680 --> 00:07:55,120
Of course.
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00:07:56,560 --> 00:07:58,960
We are back in the safe zone.
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We're doing a dessert,
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00:08:00,080 --> 00:08:03,560
so I'm doing...honey,
using the vinegar,
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so I'm doing a honey parfait,
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pickled blackberries
in some of that vinegar.
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I mean, it's a little bit
nerve-racking.
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Worst dish today goes home.
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00:08:12,480 --> 00:08:13,760
I was going to take some risk today,
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but the fact that there's
no sort of safety net today,
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I'm just doing something I know,
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00:08:17,880 --> 00:08:20,560
doing something that's going to
keep me safe, and hopefully does.
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Let's go, Aldo!
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KEYMA: Come on, Alvin! (CLAPS)
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Ripper of a challenge, this.
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00:08:31,880 --> 00:08:34,800
I think all of the contestants,
their eyes lit up
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when they saw all of these goodies
get revealed,
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because I think they ARE -
they're everyday ingredients,
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but they just make meals that much
better with very little effort.
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It's going to be interesting
to see what the guys do today.
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What would you get?
Maybe making a delicious
sauce gribiche.
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You know, and using the cornichons,
the capers, the mustard.
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Even if you make a French dressing,
you've used three...
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Hello.
(GIGGLES)
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Yeah?
Yeah. I'd be definitely honing
on the anchovies.
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00:09:00,200 --> 00:09:01,320
Yeah.
Capers.
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00:09:01,320 --> 00:09:03,480
I'd do a cafe de Paris butter.
Yum.
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So, whatever is in there pantry-wise
in terms of protein...
MEL: Yeah.
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00:09:07,240 --> 00:09:09,320
..I'd be able to get
all those ingredients together,
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make a doozy butter, and then
look for the side hustles in there.
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You only have to do one thing
to survive...
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00:09:16,600 --> 00:09:20,200
..and that's
not to make the worst dish.
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And so I would play it very safe,
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because a competition
is a competition.
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00:09:24,480 --> 00:09:28,120
And I always say strategy
will compensate for talent,
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but talent
never compensates for strategy.
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00:09:30,360 --> 00:09:34,880
It's about surviving today
for the next challenge.
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KEYMA: Come on!
Keep going, guys. (CLAPS)
187
00:09:37,720 --> 00:09:40,840
I'm really nervous
that I'm cooking for Marco.
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It's really exciting, though,
at the same time, you know?
189
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It's a once in a lifetime
opportunity.
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I really like
all of his ingredients.
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Most of them I would have had
in my pantry as a kid.
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I suppose what I grew up eating
was stuff that's up there.
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It's kind of...
194
00:09:56,560 --> 00:10:00,320
..basic in its essence, but
there's nothing wrong with basic.
195
00:10:01,840 --> 00:10:06,480
When I was a kid, when Dad
had leftovers, he chopped it all up,
196
00:10:06,480 --> 00:10:08,560
threw it into some pastry
with some Worcestershire sauce
197
00:10:08,560 --> 00:10:09,880
and tomato sauce,
198
00:10:09,880 --> 00:10:11,440
put the lid on,
bake it for however long,
199
00:10:11,440 --> 00:10:13,000
and then that's dinner.
200
00:10:13,000 --> 00:10:14,600
I want to try and cook something
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00:10:14,600 --> 00:10:16,320
that I would have eaten as a kid
that I loved
202
00:10:16,320 --> 00:10:19,560
and something that I can use
these ingredients well in.
203
00:10:19,560 --> 00:10:21,440
So, that's sort of what
inspired my dish today,
204
00:10:21,440 --> 00:10:25,320
and I'm going to go with, like,
a beef mince pot pie.
205
00:10:26,320 --> 00:10:29,440
I've used a lot of those ingredients
in the filling of the pie.
206
00:10:29,440 --> 00:10:30,640
Tomato sauce, obviously.
207
00:10:30,640 --> 00:10:34,720
Worcestershire sauce,
tabasco, a pinch of mustard.
208
00:10:34,720 --> 00:10:35,960
Dad would be loving it.
209
00:10:35,960 --> 00:10:39,520
Yeah, I'm making a pie that's
inspired by his home cooking...
210
00:10:40,600 --> 00:10:42,440
..for Marco Pierre White.
211
00:10:42,440 --> 00:10:44,600
"Oh, yeah, I showed him that!
212
00:10:44,600 --> 00:10:47,880
"Put a dollop of tomato sauce
in there." So he'd be... Yeah.
213
00:10:47,880 --> 00:10:50,600
And now that I've just mimicked him,
he's going to be pretty embarrassed.
214
00:10:50,600 --> 00:10:53,280
So...love you. Love you, Dad.
(CHUCKLES)
215
00:10:53,280 --> 00:10:58,200
75 minutes I think is quite tight
to get a pie done.
216
00:10:58,200 --> 00:11:00,600
It's risky because I have to
really nail my pastry early
217
00:11:00,600 --> 00:11:02,480
and give it enough time
in the oven to cook.
218
00:11:02,480 --> 00:11:04,560
But my concern is about the filling.
219
00:11:04,560 --> 00:11:05,720
I have to really hustle
220
00:11:05,720 --> 00:11:07,840
to make sure that my filling
is cooked,
221
00:11:07,840 --> 00:11:10,560
it's cooled down in the pie in the
oven with plenty of time to cook,
222
00:11:10,560 --> 00:11:13,520
so I've got a lot of work
to do today.
223
00:11:15,560 --> 00:11:17,480
Grrr! (LAUGHS)
224
00:11:17,480 --> 00:11:19,560
So, Marco says
we can make great dishes
225
00:11:19,560 --> 00:11:21,320
if we're clever
with these ingredients,
226
00:11:21,320 --> 00:11:24,000
so I need to take
these ordinary ingredients
227
00:11:24,000 --> 00:11:26,000
and make them taste incredible.
228
00:11:26,000 --> 00:11:29,280
Marco Pierre White
wasn't on series 1.
229
00:11:29,280 --> 00:11:31,560
This is extraordinary.
230
00:11:31,560 --> 00:11:34,560
I've watched him
for years and years -
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00:11:34,560 --> 00:11:37,400
in a non-creepy way, you know.
(LAUGHS)
232
00:11:37,400 --> 00:11:40,200
I love his philosophy.
233
00:11:40,200 --> 00:11:41,440
This is just...
234
00:11:41,440 --> 00:11:44,240
It's... I can't describe
the privilege of it.
235
00:11:44,240 --> 00:11:47,360
So, I'm making a chilli plum
chicken wing.
236
00:11:48,240 --> 00:11:49,640
I would normally use plum jam,
237
00:11:49,640 --> 00:11:53,200
but I'm going to use
red currant jelly instead today
238
00:11:53,200 --> 00:11:55,200
because that's in Marco's pantry,
239
00:11:55,200 --> 00:12:00,480
and I'm using tabasco, soy, vinegar
and maybe some brandy.
240
00:12:00,480 --> 00:12:01,480
I shall see.
241
00:12:01,480 --> 00:12:03,400
You've had 15 minutes already.
242
00:12:03,400 --> 00:12:04,800
You've got one hour to go.
243
00:12:13,440 --> 00:12:14,760
Oh!
244
00:12:14,760 --> 00:12:17,320
How you going, Billie?
Good so far, Min.
245
00:12:17,320 --> 00:12:19,400
Beautiful.
Bloody hope so, anyway.
246
00:12:19,400 --> 00:12:21,400
I'm definitely feeling nervous.
247
00:12:21,400 --> 00:12:24,000
Of course...I have to open it.
248
00:12:24,000 --> 00:12:25,760
Billie, I'm going to come
behind you hot.
249
00:12:25,760 --> 00:12:26,960
Go for it.
250
00:12:26,960 --> 00:12:30,000
Having cooked for Marco before
in my season,
251
00:12:30,000 --> 00:12:32,520
he is quite scary in the kitchen.
252
00:12:32,520 --> 00:12:33,760
Quickly, quickly.
253
00:12:33,760 --> 00:12:37,560
Where's your plates?
Where's your plates?
254
00:12:37,560 --> 00:12:38,680
Where's your plates?
255
00:12:38,680 --> 00:12:40,640
We've only got three left, Marco.
256
00:12:40,640 --> 00:12:42,080
How long to go? How long to go?
257
00:12:42,080 --> 00:12:44,440
See, you're moving quicker now,
aren't you? It's amazing, isn't it...
258
00:12:44,440 --> 00:12:45,840
Yes, Marco.
..what a bit of pressure does.
259
00:12:45,840 --> 00:12:49,000
While it was really stressful
and really tough,
260
00:12:49,000 --> 00:12:51,240
it was also so rewarding.
261
00:12:51,240 --> 00:12:53,240
Billie...
262
00:12:53,240 --> 00:12:56,880
..I've seen some people in my life
dig themselves out of a hole,
263
00:12:56,880 --> 00:12:59,800
but not as big as the hole
you've dug yourself out of today.
264
00:12:59,800 --> 00:13:02,120
(LAUGHS)
265
00:13:02,120 --> 00:13:04,600
And I went on to win that season.
266
00:13:04,600 --> 00:13:07,760
So I'm hoping I can achieve
that standard today.
267
00:13:07,760 --> 00:13:09,320
Oh! Hot.
268
00:13:09,320 --> 00:13:12,600
I do feel a lot more pressure
having won my season
269
00:13:12,600 --> 00:13:14,040
to come back and compete again.
270
00:13:14,040 --> 00:13:16,920
But I feel like the competition
this time is harder,
271
00:13:16,920 --> 00:13:20,720
so I have to put in more effort
to try and stay here.
272
00:13:20,720 --> 00:13:24,280
I'm making loaded potato cakes
with a beef tartare
273
00:13:24,280 --> 00:13:26,080
and a Worcestershire mayo.
274
00:13:26,080 --> 00:13:29,520
The beef tartare
is not really traditional -
275
00:13:29,520 --> 00:13:35,000
it's going to be sauced with
my nan's meatloaf recipe sauce -
276
00:13:35,000 --> 00:13:37,440
but it's going to be tasty.
277
00:13:37,440 --> 00:13:42,760
Once I get these potatoes pressed
into a loaf tin and into the oven,
278
00:13:42,760 --> 00:13:45,760
I need to move on to my nan's
barbecue meatloaf sauce.
279
00:13:47,320 --> 00:13:50,760
This sauce has been a staple
since I was a kid,
280
00:13:50,760 --> 00:13:54,680
and for me, a winning dish means
cooking something I'm familiar with.
281
00:13:56,160 --> 00:13:57,640
KEYMA: Use a knife, Billie!
282
00:13:58,520 --> 00:14:00,320
Use a knife. It's...
283
00:14:02,960 --> 00:14:04,040
SARAH: Oh, my gosh.
284
00:14:04,040 --> 00:14:06,600
Marco Pierre White has such an aura.
285
00:14:06,600 --> 00:14:10,600
And I just, like, really want to
bring you a really tasty dish today.
286
00:14:10,600 --> 00:14:14,000
And I'm trying to keep it cool
right now
287
00:14:14,000 --> 00:14:16,880
but he's just so intimidating.
288
00:14:19,720 --> 00:14:26,360
I mean, he is a living legend
and he makes you want to impress him.
289
00:14:31,640 --> 00:14:33,520
He's all about perfection
290
00:14:33,520 --> 00:14:37,400
and we all know what kind
of expectations he will have.
291
00:14:37,400 --> 00:14:39,920
Timothy Hutton said,
"Success is not enough.
292
00:14:39,920 --> 00:14:41,800
"Everybody else must fail."
293
00:14:41,800 --> 00:14:43,680
Oh. Ouch. (LAUGHS)
294
00:14:43,680 --> 00:14:45,640
Jeez. Harsh, isn't he?
295
00:14:45,640 --> 00:14:50,320
So cooking for Marco Pierre White
on an elimination day is not easy.
296
00:14:52,960 --> 00:14:54,600
TOMMY: From Marco's pantry items,
297
00:14:54,600 --> 00:14:56,560
I'm going to use soy sauce
and olive oil.
298
00:14:56,560 --> 00:14:58,760
Perfect. I know how to use those.
299
00:14:59,600 --> 00:15:00,960
Worchester?
300
00:15:00,960 --> 00:15:03,200
Wor... Wor-cester?
Worcestershire.
301
00:15:03,200 --> 00:15:05,520
Worcestershire! Worcestershire!
Worcestershire.
302
00:15:05,520 --> 00:15:07,160
See? I don't know even know
how to say it.
303
00:15:07,160 --> 00:15:10,200
So, I'm going to try to use
Worcestershire as well.
304
00:15:10,200 --> 00:15:12,920
But, I mean, I don't know how well
I'll be going with that
305
00:15:12,920 --> 00:15:15,520
because I can barely SAY
Worcestershire.
306
00:15:15,520 --> 00:15:17,200
Tommy!
Hey, guys. What's up?
307
00:15:17,200 --> 00:15:20,640
What's going on?
Ah! Very keen to know
what you've chosen
308
00:15:20,640 --> 00:15:22,400
and what you're doing with it.
309
00:15:22,400 --> 00:15:25,880
Today I'm going to use soy sauce
and the olive oil,
310
00:15:25,880 --> 00:15:28,040
and I might use a little bit
of the Worcester as well.
311
00:15:28,040 --> 00:15:29,720
I'm going to make a steamed fish...
Yeah.
312
00:15:29,720 --> 00:15:32,080
..in a ginger, uh...spring onions...
313
00:15:32,080 --> 00:15:36,320
OK. So, steamed fish with soy.
Totally get it.
314
00:15:36,320 --> 00:15:38,600
Where does the olive oil and the
Worcestershire sauce come into it?
315
00:15:38,600 --> 00:15:40,960
Olive oil is
I'm going to make like an...
316
00:15:40,960 --> 00:15:44,440
..like, a garlic and ginger oil
from the olive oil.
317
00:15:44,440 --> 00:15:46,520
I might try to balance it
with the Worcester.
318
00:15:46,520 --> 00:15:49,200
I know it's kind of like tamarindy
kind of, um...
319
00:15:49,200 --> 00:15:51,000
It's tangy, right?
Yeah. A tangy flavour.
320
00:15:51,000 --> 00:15:53,960
And I kind of want to balance
the soy sauce with that flavour.
321
00:15:53,960 --> 00:15:55,960
Very interested to see
how it's going to come together.
322
00:15:55,960 --> 00:15:57,840
Good luck, Tommy.
Thanks, guys.
323
00:15:57,840 --> 00:16:00,800
This soy sauce steaming mixture
is something you need to balance
324
00:16:00,800 --> 00:16:02,080
before you start steaming.
325
00:16:02,080 --> 00:16:03,160
It has to be perfect.
326
00:16:03,160 --> 00:16:05,440
The balance of this sauce
is really, really important.
327
00:16:05,440 --> 00:16:07,440
I'm trying to add
this Worcester sauce.
328
00:16:09,440 --> 00:16:10,880
Add it in and I taste it.
329
00:16:16,080 --> 00:16:17,440
Nup.
330
00:16:17,440 --> 00:16:20,560
It's just...completely ruins
the flavour.
331
00:16:20,560 --> 00:16:22,560
If I can't get this right,
332
00:16:22,560 --> 00:16:24,120
see you later - I'm going home.
333
00:16:24,120 --> 00:16:25,280
(SIGHS) OK.
334
00:16:41,920 --> 00:16:44,800
Today from Marco's pantry items,
335
00:16:44,800 --> 00:16:47,320
I'm going to make
a steamed soy sauce fish dish.
336
00:16:47,320 --> 00:16:49,760
I was trialling and balancing
with the Worcestershire sauce.
337
00:16:49,760 --> 00:16:53,400
I was hoping it would give like
a tangy kind of tamarind flavour
to my sauce,
338
00:16:53,400 --> 00:16:55,760
and it was just completely off.
339
00:16:55,760 --> 00:16:57,000
I am definitely now concerned
340
00:16:57,000 --> 00:16:59,600
that I'm only using two
of Marco's pantry items -
341
00:16:59,600 --> 00:17:01,320
olive oil, soy sauce.
342
00:17:01,320 --> 00:17:02,600
I've got nowhere to hide.
343
00:17:02,600 --> 00:17:04,680
But I've got to stick to my lane,
you know?
344
00:17:04,680 --> 00:17:06,520
I've got to stick
to what I know best,
345
00:17:06,520 --> 00:17:07,920
because if I start veering off,
346
00:17:07,920 --> 00:17:10,280
you know, using ingredients
I'm not really familiar with,
347
00:17:10,280 --> 00:17:11,680
that will send me home.
348
00:17:11,680 --> 00:17:13,040
Tommy.
Yeah?
349
00:17:13,040 --> 00:17:15,640
Don't cut towards yourself.
You could cut your hand.
350
00:17:15,640 --> 00:17:17,520
Yeah. OK, I'll cover it.
Be very careful.
351
00:17:17,520 --> 00:17:19,240
Yeah.
You don't want to cut yourself.
352
00:17:20,120 --> 00:17:21,600
God, he's dangerous.
353
00:17:21,600 --> 00:17:23,480
Oh, God. I need to focus.
354
00:17:23,480 --> 00:17:25,480
Alright. So, what do I need?
355
00:17:25,480 --> 00:17:27,480
I'm not feeling confident
in this challenge,
356
00:17:27,480 --> 00:17:32,240
because with Marco's pantry,
I'm missing everything that's Asian.
357
00:17:32,240 --> 00:17:34,360
Really, everything that's Asian.
358
00:17:34,360 --> 00:17:38,920
So I've had to think of something
that I'm comfortable cooking with
359
00:17:38,920 --> 00:17:40,800
and improvise.
360
00:17:40,800 --> 00:17:43,920
So, I'm making
sweet and spicy prawns.
361
00:17:44,760 --> 00:17:46,440
I've prepped all my prawns
362
00:17:46,440 --> 00:17:50,400
and I'm starting to sort of
do my...my sauce.
363
00:17:50,400 --> 00:17:52,200
I've got all my condiments
that are ready to go.
364
00:17:52,200 --> 00:17:54,040
I start adding tomato ketchup,
365
00:17:54,040 --> 00:17:55,320
I start adding honey,
366
00:17:55,320 --> 00:17:56,800
I start adding tabasco sauce,
367
00:17:56,800 --> 00:17:59,400
and trying to
get that balance right.
368
00:18:01,680 --> 00:18:06,440
This dish is all about the balance,
so here's hoping it all works.
369
00:18:06,440 --> 00:18:08,360
Alvin.
Hi.
370
00:18:08,360 --> 00:18:10,200
Brought a friend along.
Hi, friend.
371
00:18:10,200 --> 00:18:13,120
How are you, Alvin?
Tell me what's in this pan.
372
00:18:13,120 --> 00:18:15,960
I'm going to make
a sweet and spicy prawn.
373
00:18:15,960 --> 00:18:18,160
So I'm reducing that
and balancing that
374
00:18:18,160 --> 00:18:20,080
with all your lovely condiments
375
00:18:20,080 --> 00:18:22,920
that's normally NOT in my pantry,
might I add.
376
00:18:22,920 --> 00:18:24,960
You feeling confident?
Um...
377
00:18:26,560 --> 00:18:28,680
Come on. You're a guy
that trusts your palate.
378
00:18:28,680 --> 00:18:30,600
You know when you're
onto a good thing.
379
00:18:30,600 --> 00:18:33,320
You know it's within you.
Yeah.
380
00:18:33,320 --> 00:18:36,200
But you got to start
believing in yourself, Alvin,
381
00:18:36,200 --> 00:18:38,200
and believing that your palate
is good enough.
382
00:18:39,240 --> 00:18:42,160
All you need to do
is be better than one other dish.
383
00:18:42,160 --> 00:18:44,560
(SIGHS) Yeah, you say that
but have you seen all these others?
384
00:18:44,560 --> 00:18:47,280
It's true, though, right?
Yeah, that's true.
385
00:18:47,280 --> 00:18:50,760
I just need to have confidence
that I'm here for a reason.
386
00:18:50,760 --> 00:18:52,720
I've been told
I have a cracking palate,
387
00:18:52,720 --> 00:18:56,720
and so I need to believe in that
and actually crack on today with it
388
00:18:56,720 --> 00:18:58,160
and hope it doesn't let me down.
389
00:19:07,840 --> 00:19:11,960
# And a teaspoon of tomato sauce
for sweetness. #
390
00:19:11,960 --> 00:19:13,680
JULIE: Ha-ha!
# How to make gravy. #
391
00:19:13,680 --> 00:19:14,840
How To Make Gravy.
392
00:19:16,160 --> 00:19:18,680
ALDO: Italian dishes,
it's all about just simplicity
393
00:19:18,680 --> 00:19:20,120
and make the produce shine,
394
00:19:20,120 --> 00:19:22,640
and that's what
I'm going to do today.
395
00:19:22,640 --> 00:19:25,080
The ingredients that I'm picking
from Marco's pantry are capers,
396
00:19:25,080 --> 00:19:27,080
anchovy and olive oil,
397
00:19:27,080 --> 00:19:30,400
and it's more than enough for me
to produce a good dish.
398
00:19:30,400 --> 00:19:32,640
Aldo.
Oh, hello.
399
00:19:32,640 --> 00:19:33,960
How are you doing?
I'm very good.
400
00:19:33,960 --> 00:19:36,960
Well, very intimidating
but lovely to meet you.
401
00:19:36,960 --> 00:19:40,240
Geraldo, how are you?
Bene grazie.
402
00:19:40,240 --> 00:19:42,000
Where are you from?
Napoli.
403
00:19:42,000 --> 00:19:44,600
And how long have you been here?
Now Australia eight years.
404
00:19:44,600 --> 00:19:46,040
But I'm very homesick.
405
00:19:46,040 --> 00:19:48,960
What are we cooking today?
Stuffed squid.
406
00:19:48,960 --> 00:19:51,840
Stuffed squid,
it's traditional Neapolitan stuffing
407
00:19:51,840 --> 00:19:54,360
where I go anchovy, capers.
408
00:19:54,360 --> 00:19:57,480
I got bread, lemon zest, parsley,
409
00:19:57,480 --> 00:20:00,360
and then I'm going to have
the classic pizzaiola sauce.
410
00:20:00,360 --> 00:20:05,040
When you cook with heart and passion
and emotion, it is always delicious.
411
00:20:05,040 --> 00:20:06,720
Always delicious.
412
00:20:06,720 --> 00:20:08,680
Do you know what's beautiful?
413
00:20:08,680 --> 00:20:12,920
It's where you give us insights
into the world you were born into,
414
00:20:12,920 --> 00:20:14,920
the world which inspires you.
415
00:20:14,920 --> 00:20:16,880
You serve it on your plate.
416
00:20:16,880 --> 00:20:19,040
I look forward to eating your food.
417
00:20:19,040 --> 00:20:21,000
Ciao, ciao. Grazie.
418
00:20:21,000 --> 00:20:25,840
There is heart and soul
that I'm putting to this food.
419
00:20:25,840 --> 00:20:28,640
So, the pizzaiola,
the sauce is cooking away,
420
00:20:28,640 --> 00:20:31,280
and now it's time
to move on the stuffing.
421
00:20:31,280 --> 00:20:34,200
I start cooking together
the garlic, the anchovy,
422
00:20:34,200 --> 00:20:36,320
the finely chopped black olives.
423
00:20:36,320 --> 00:20:39,440
And then I need to add
the beautiful squid tentacles
424
00:20:39,440 --> 00:20:40,960
that are finely chopped.
425
00:20:40,960 --> 00:20:44,800
Just the way that we cook at home
and the way that we love it,
426
00:20:44,800 --> 00:20:47,760
and I hope that I'm going
to impress Marco.
427
00:20:50,240 --> 00:20:54,040
Doesn't get much better
than cooking for Marco Pierre White.
428
00:20:54,040 --> 00:20:55,960
You've got 45 minutes to go.
429
00:20:58,280 --> 00:21:02,080
Flavour bomb today!
We are bringing on the chilli.
430
00:21:02,080 --> 00:21:04,400
I mean, we've got all these amazing
ingredients to work with,
431
00:21:04,400 --> 00:21:07,160
so I'm going to cook a chilli...
a version of chilli crab,
432
00:21:07,160 --> 00:21:10,520
but I'm doing it
with beautiful Bay bugs.
433
00:21:10,520 --> 00:21:13,520
MARCO: I love that. Take every bug
so no-one else can use it.
434
00:21:13,520 --> 00:21:17,560
I'm going to do
a brandy and vanilla mousse,
435
00:21:17,560 --> 00:21:20,520
and then I'm going to pair that
with fresh fruit
436
00:21:20,520 --> 00:21:24,040
and just a fruit reduction
with a balsamic vinegar.
437
00:21:24,040 --> 00:21:27,200
This is probably the only time I'll
get to cook for someone like Marco,
438
00:21:27,200 --> 00:21:31,560
so I'm going to push myself to make
something kind of unforgettable.
439
00:21:31,560 --> 00:21:33,560
MICHAEL: Yeah, feeling really good
about the challenge.
440
00:21:33,560 --> 00:21:36,320
Getting to cook for Marco again
is a pretty amazing experience.
441
00:21:36,320 --> 00:21:40,360
Obviously not ideal
that it's for elimination,
442
00:21:40,360 --> 00:21:42,960
but I'm just going to cook a really,
a really good steak tartare
443
00:21:42,960 --> 00:21:44,680
to make sure it's not me
going home today.
444
00:21:44,680 --> 00:21:45,880
So, fingers are crossed.
445
00:21:49,280 --> 00:21:51,400
ALVIN: Billie. You OK?
Yeah.
446
00:21:52,400 --> 00:21:53,400
Yeah.
447
00:21:53,400 --> 00:21:57,320
So my potatoes are in the oven
cooking, my potato cakes,
448
00:21:57,320 --> 00:22:01,000
and I'm working on my nan's
barbecue meatloaf sauce.
449
00:22:01,000 --> 00:22:04,640
So it's pretty well a lot of those
ingredients all mixed together -
450
00:22:04,640 --> 00:22:07,920
so, Worcestershire, tomato,
mustard, lemon juice, vinegar
451
00:22:07,920 --> 00:22:09,560
and a bit of sugar.
452
00:22:09,560 --> 00:22:12,160
KEYMA: Go, girl! Smells so good.
453
00:22:12,160 --> 00:22:17,120
So, the role of Nan's meatloaf sauce
sort of takes over the role
454
00:22:17,120 --> 00:22:21,200
an egg yolk and flavourings would
in a traditional beef tartare.
455
00:22:21,200 --> 00:22:24,800
So you're going to get
quite strong barbecue flavours,
456
00:22:24,800 --> 00:22:29,800
but I think that will go well
with the potato and a mayonnaise.
457
00:22:29,800 --> 00:22:34,520
I'm sure Nan will have something
to say about me just using the sauce
458
00:22:34,520 --> 00:22:36,600
and not making a meatloaf as well.
459
00:22:36,600 --> 00:22:38,680
But if Nan wants to
apply for MasterChef,
460
00:22:38,680 --> 00:22:40,080
she can make the meatloaf,
461
00:22:40,080 --> 00:22:42,280
but I'm just going to use
the sauce today.
462
00:22:44,960 --> 00:22:47,720
It's pretty wack cooking for
Marco Pierre White once,
463
00:22:47,720 --> 00:22:51,160
but to get to cook for him twice
is...it's, like,
464
00:22:51,160 --> 00:22:52,800
it kind of just
takes your breath away.
465
00:22:54,240 --> 00:22:55,800
I really want to impress Marco
today.
466
00:22:55,800 --> 00:22:57,520
Vegies are my strong point
467
00:22:57,520 --> 00:23:01,080
and I've cooked lots of vegie dishes
in the competition so far.
468
00:23:01,080 --> 00:23:04,840
So I've made for you a burnt
cabbage, a leek puree sauce,
469
00:23:04,840 --> 00:23:05,960
and now chilli oil.
470
00:23:05,960 --> 00:23:08,400
That was perfect.
471
00:23:08,400 --> 00:23:09,680
Thank you.
472
00:23:09,680 --> 00:23:12,800
Today I've made curried carrots
with some smoked yoghurt
473
00:23:12,800 --> 00:23:14,280
and some crispy curry leaves.
474
00:23:14,280 --> 00:23:15,360
JOCK: It's well balanced.
475
00:23:15,360 --> 00:23:16,880
I'm very impressed.
476
00:23:16,880 --> 00:23:21,880
It's a strawberry and tomato salad
with a coriander granita.
477
00:23:21,880 --> 00:23:25,080
ANDY: The hits well and truly
keep on running with that dish.
478
00:23:25,080 --> 00:23:29,440
But today I've planned
to cook the fish whole -
479
00:23:29,440 --> 00:23:31,760
skin-on, fins, the whole shebang.
480
00:23:31,760 --> 00:23:34,440
Because this is a risk,
I'm doing two flounders
481
00:23:34,440 --> 00:23:37,800
and I'll put them in the oven
at different times.
482
00:23:37,800 --> 00:23:39,160
I'm giving myself options
483
00:23:39,160 --> 00:23:42,760
so I can decide which one I think is
going to be better for the judges.
484
00:23:42,760 --> 00:23:44,120
Nice to see you again, Harry.
485
00:23:44,120 --> 00:23:45,600
Yeah, nice to see you as well.
486
00:23:45,600 --> 00:23:48,440
What are you making, Harry?
I'm going to be doing...
487
00:23:50,280 --> 00:23:52,720
..whole flounder with a herb butter
488
00:23:52,720 --> 00:23:54,800
and then I'm going to just do
a bitter lettuce salad
489
00:23:54,800 --> 00:23:57,920
that'll have a red jelly
vinaigrette.
490
00:23:57,920 --> 00:23:58,960
Interesting.
491
00:23:58,960 --> 00:24:01,280
How are you trimming the fish?
Or are you trimming it at all?
492
00:24:01,280 --> 00:24:03,200
No.
OK.
493
00:24:06,560 --> 00:24:10,000
And you're just not going to know
until we cut into it at the table?
494
00:24:10,000 --> 00:24:11,560
Yeah, which I've never done before.
Risky?
495
00:24:11,560 --> 00:24:12,840
Like, I've never... Oh, yeah.
496
00:24:12,840 --> 00:24:14,160
We'll see how we go.
Alright.
497
00:24:14,160 --> 00:24:15,560
We'll see what happens.
Good luck.
498
00:24:15,560 --> 00:24:17,080
Thank you so much.
Good luck, Harry.
499
00:24:17,080 --> 00:24:20,200
The cook on that fish
has to be perfect,
500
00:24:20,200 --> 00:24:22,280
otherwise that could be the thing
that sends me home.
501
00:24:24,960 --> 00:24:26,720
Go, little baby, go.
502
00:24:26,720 --> 00:24:30,280
Of all the ingredients, of all the
ingredients they could have chosen...
503
00:24:30,280 --> 00:24:32,040
Yeah.
..the bizarre one is the flounder.
504
00:24:33,480 --> 00:24:36,920
Even if you cook it to perfection,
it's not the best fish in there.
505
00:24:36,920 --> 00:24:38,800
All you've got to do is get through.
Yeah.
506
00:24:38,800 --> 00:24:41,160
Huh.
Yeah. Well said.
507
00:24:41,160 --> 00:24:43,920
Oh! Good smells
coming out of this kitchen.
508
00:24:43,920 --> 00:24:47,640
My chicken's brining, my spice
flour's ready to dip my chicken in,
509
00:24:47,640 --> 00:24:49,560
so now I'm going to
work on my sauce.
510
00:24:49,560 --> 00:24:51,600
I'm using red currant jelly,
soy sauce,
511
00:24:51,600 --> 00:24:53,760
chardonnay vinegar and tabasco sauce
512
00:24:53,760 --> 00:24:56,920
in a sweet and sour sauce
for my fried chicken.
513
00:24:56,920 --> 00:24:59,240
Balancing Marco's pantry ingredients
514
00:24:59,240 --> 00:25:02,520
is actually the most important part
of this whole dish.
515
00:25:02,520 --> 00:25:03,960
Hello, Julie.
516
00:25:03,960 --> 00:25:05,040
Hello. (LAUGHS)
517
00:25:05,040 --> 00:25:06,720
How are you?
Julie Goodwin.
518
00:25:06,720 --> 00:25:08,200
I'm well, thank you.
519
00:25:08,200 --> 00:25:10,160
I see you've got a chilli
around your neck.
520
00:25:10,160 --> 00:25:11,400
I do. I do!
521
00:25:11,400 --> 00:25:13,280
And I'm cooking with it today too,
so... (LAUGHS)
522
00:25:13,280 --> 00:25:14,400
What are you making?
523
00:25:14,400 --> 00:25:19,920
Some fried chicken wings
with a red currant chilli sauce.
524
00:25:19,920 --> 00:25:21,560
Fried chicken? Now you're talking.
525
00:25:21,560 --> 00:25:24,960
Finger-licking good?
Well, I hope so. I hope so.
526
00:25:24,960 --> 00:25:27,880
And I hear that you...
you were the first-ever winner.
527
00:25:27,880 --> 00:25:29,200
Yeah. Yeah.
528
00:25:29,200 --> 00:25:30,520
13 years ago. (LAUGHS)
That's amazing.
529
00:25:30,520 --> 00:25:32,280
What's it like being back?
530
00:25:32,280 --> 00:25:34,400
Oh, it's, um...it's quite surreal.
531
00:25:34,400 --> 00:25:37,520
I'm having an out-of-body moment
right now. (LAUGHS)
532
00:25:37,520 --> 00:25:39,800
It's an enormous privilege,
Marco, to be here.
533
00:25:39,800 --> 00:25:41,520
It really is.
534
00:25:41,520 --> 00:25:42,960
Well, you're extraordinary.
535
00:25:42,960 --> 00:25:45,480
MasterChef has delivered me
a lot of moments
536
00:25:45,480 --> 00:25:47,720
where I have to pinch myself
to see if I'm dreaming
537
00:25:47,720 --> 00:25:49,800
and this is just
another one of them.
538
00:25:49,800 --> 00:25:52,200
There are only a few people
in the culinary world
539
00:25:52,200 --> 00:25:54,840
who have reached the heights
that he's reached.
540
00:25:54,840 --> 00:25:57,280
And then it occurs to me...
541
00:25:58,880 --> 00:26:01,920
..I'm going to be serving
Marco Pierre White,
542
00:26:01,920 --> 00:26:05,520
legend of his time and mine...
543
00:26:07,280 --> 00:26:08,800
..fried chicken.
544
00:26:15,800 --> 00:26:19,840
My dough's resting in the fridge
and I'm working on my mince filling.
545
00:26:21,160 --> 00:26:23,280
My mince needs to be cooked tender.
546
00:26:23,280 --> 00:26:26,520
If it's dry and stringy, then...
game over, I suppose.
547
00:26:26,520 --> 00:26:29,680
So while the gravy's
sort of reducing and thickening,
548
00:26:29,680 --> 00:26:32,320
this is my chance to throw in
the pantry item,
549
00:26:32,320 --> 00:26:35,800
so I throw in some tomato sauce
with some Worcestershire, mustard,
550
00:26:35,800 --> 00:26:37,720
and I've also added a bit of tabasco
551
00:26:37,720 --> 00:26:39,440
because I want a little bit
of pepperiness to it,
552
00:26:39,440 --> 00:26:40,720
and it's working quite well.
553
00:26:40,720 --> 00:26:42,960
Wanna taste my pie filling, Julie?
Yeah!
554
00:26:42,960 --> 00:26:44,400
I'm feeling the pinch now.
555
00:26:44,400 --> 00:26:47,160
I need to get this pie in
no later than 27 minutes,
556
00:26:47,160 --> 00:26:49,520
otherwise it won't have
enough time to cook.
557
00:26:49,520 --> 00:26:51,400
Well, well?
That's good.
558
00:26:51,400 --> 00:26:52,520
Not a bad pie?
559
00:26:52,520 --> 00:26:54,040
Honestly, today
I'm not overthinking it.
560
00:26:54,040 --> 00:26:55,960
I'm cooking something
that my family's cooked forever,
561
00:26:55,960 --> 00:26:57,400
and I love it.
562
00:26:57,400 --> 00:26:58,720
KEYMA: Dan.
Yo.
563
00:26:58,720 --> 00:27:00,760
Almost 30 minutes to go.
564
00:27:00,760 --> 00:27:02,360
Fudge.
Yeah.
565
00:27:02,360 --> 00:27:04,480
Just hurry up, yeah?
566
00:27:06,920 --> 00:27:08,840
Daniel.
G'day, Jock.
567
00:27:08,840 --> 00:27:10,440
How are you, Marco?
Nice to meet you, mate.
568
00:27:10,440 --> 00:27:11,440
What are you making?
569
00:27:11,440 --> 00:27:13,360
I'm going to make a beef pot pie.
570
00:27:13,360 --> 00:27:15,480
A lot of the stuff
that you had was like what...
571
00:27:15,480 --> 00:27:18,000
..well, I suppose a lot of us
had in the pantry growing up.
572
00:27:18,000 --> 00:27:19,960
We didn't really eat too flash,
573
00:27:19,960 --> 00:27:23,120
so, um, Dad always managed to make
a pretty mean gravy
574
00:27:23,120 --> 00:27:26,560
and...yeah, we didn't have much
so they used to do the stew pie,
575
00:27:26,560 --> 00:27:30,520
so it was just everything in a pot,
balance it with all that stuff.
576
00:27:30,520 --> 00:27:34,480
Well, one hour 15's
not a long time to make pastry,
577
00:27:34,480 --> 00:27:37,600
to make your mince, to assemble
and to have it cooked.
578
00:27:37,600 --> 00:27:39,880
I think it truly comes down
to making sure
579
00:27:39,880 --> 00:27:41,320
that the mince is cooked enough.
580
00:27:41,320 --> 00:27:42,760
That's what I'm worried about
the most.
581
00:27:42,760 --> 00:27:44,200
Good luck.
Good luck, mate.
582
00:27:44,200 --> 00:27:45,440
Thanks, guys.
583
00:27:45,440 --> 00:27:48,600
My mince needs more time to really
break down and get tender,
584
00:27:48,600 --> 00:27:51,880
but I need to get this pie
in the oven.
585
00:27:51,880 --> 00:27:55,000
I can hear this big clock
just ticking away...
586
00:27:57,080 --> 00:27:58,880
..and it's breathing down my neck.
587
00:28:02,920 --> 00:28:04,960
(CLOCK TICKS LOUDLY)
588
00:28:16,160 --> 00:28:19,920
Cooks, I've given you
the ingredients.
589
00:28:19,920 --> 00:28:22,080
Now you give me the dish.
590
00:28:22,080 --> 00:28:23,760
30 minutes remaining.
591
00:28:23,760 --> 00:28:25,200
ANDY: Go, guys.
JOCK: Let's go.
592
00:28:25,200 --> 00:28:26,200
Come on.
593
00:28:26,280 --> 00:28:28,120
DANIEL: I'm under the pump for time.
594
00:28:28,120 --> 00:28:31,760
I need to get my pie in the oven
no later than 27 minutes.
595
00:28:31,760 --> 00:28:34,120
I've got my pastry rolled out.
596
00:28:34,120 --> 00:28:36,680
My mince filling
is in the baking tray,
597
00:28:36,680 --> 00:28:38,480
ready to be covered by the pastry.
598
00:28:38,480 --> 00:28:41,840
I would love an extra five minutes
to get this filling perfect,
599
00:28:41,840 --> 00:28:43,760
but I don't have time for that.
600
00:28:43,760 --> 00:28:45,680
Your pastry will be fine, you think?
Yeah.
601
00:28:45,680 --> 00:28:46,920
OK, so...
That's 27 minutes,
602
00:28:46,920 --> 00:28:49,200
so you gotta get that thing
egg-washed and in the oven.
603
00:28:49,200 --> 00:28:51,200
Yeah. I've covered my pie,
604
00:28:51,200 --> 00:28:53,000
I'll put the air vents on it,
give it a nice egg wash,
605
00:28:53,000 --> 00:28:54,800
bit of salt and pepper on top,
it'll look sick.
606
00:28:54,800 --> 00:28:56,360
Get that in the oven.
607
00:28:56,360 --> 00:28:57,800
(EXHALES HEAVILY)
608
00:28:57,800 --> 00:28:59,280
(CHUCKLES) I can finally breathe.
609
00:28:59,280 --> 00:29:00,360
Whew!
610
00:29:01,880 --> 00:29:03,320
Hey, Andy.
Yes?
611
00:29:03,320 --> 00:29:05,000
I got it in.
Happy for you.
612
00:29:05,000 --> 00:29:07,240
Now I just have to pray to God
it's good.
613
00:29:07,240 --> 00:29:09,160
Oh, God.
614
00:29:10,280 --> 00:29:12,320
TOMMY: My soy sauce steaming mixture
615
00:29:12,320 --> 00:29:14,200
is tasting just as balanced
as I need.
616
00:29:14,200 --> 00:29:15,920
I'm really, really happy with it.
617
00:29:15,920 --> 00:29:20,960
My ginger and garlic oil is also
really, really savoury, tasty.
618
00:29:20,960 --> 00:29:24,280
Mmm! Good! Gingery, garlicky.
619
00:29:24,280 --> 00:29:25,560
I'm really liking it.
620
00:29:25,560 --> 00:29:28,680
I've got two beautifully thick
Murray cod fillets.
621
00:29:28,680 --> 00:29:32,320
I'm going to use one to test a cook
on because I can't get it wrong.
622
00:29:32,320 --> 00:29:34,880
Your filleting skills
leave a lot to be desired,
623
00:29:34,880 --> 00:29:37,800
but you have got two very nice
big chunks out of it.
624
00:29:37,800 --> 00:29:38,880
Yeah.
625
00:29:38,880 --> 00:29:41,720
So, fish is going to have to be
cooked on point.
626
00:29:41,720 --> 00:29:43,200
On point, just until it's flaky.
627
00:29:43,200 --> 00:29:44,880
I don't want to
put the nerves in you,
628
00:29:44,880 --> 00:29:47,840
but I've never seen
or worked with a chef
629
00:29:47,840 --> 00:29:50,760
who can cook fish
better than Marco.
630
00:29:50,760 --> 00:29:52,320
Oh! Of course.
631
00:29:52,320 --> 00:29:54,000
I'm looking forward
to eating your fish.
632
00:29:54,000 --> 00:29:55,600
Oh, thank you. Thank you so much.
633
00:29:55,600 --> 00:29:57,320
Good luck, Tommy.
Good luck.
634
00:29:57,320 --> 00:29:58,520
Thanks, Marco.
635
00:29:58,520 --> 00:30:02,440
Marco has this aura that just
makes me feel, like, little,
636
00:30:02,440 --> 00:30:03,440
but not in a bad way.
637
00:30:03,440 --> 00:30:06,400
But just like I need to learn more
to get to that level.
638
00:30:06,400 --> 00:30:08,040
The thickness of this fish
639
00:30:08,040 --> 00:30:11,280
is definitely going to influence
my cooking time.
640
00:30:11,280 --> 00:30:13,040
But when you're cooking
for Marco Pierre White,
641
00:30:13,040 --> 00:30:14,680
the fish has to be perfect.
642
00:30:18,440 --> 00:30:22,960
Gentlemen, some very interesting
and good-sounding dishes out there.
643
00:30:22,960 --> 00:30:25,960
But I want to know what's
worrying you guys, if anything.
644
00:30:25,960 --> 00:30:27,280
I'm gonna go Daniel,
645
00:30:27,280 --> 00:30:30,080
'cause he was racing
to get his pie in the oven.
JOCK: Yeah.
646
00:30:30,080 --> 00:30:31,840
I'm worried about Daniel.
Yeah.
647
00:30:31,840 --> 00:30:34,560
Yeah. He's got his cottage pie.
648
00:30:34,560 --> 00:30:35,760
He had his filling there...
649
00:30:35,760 --> 00:30:38,040
I mean, it didn't look luxury...
No.
650
00:30:38,040 --> 00:30:41,000
..but I'm wondering
if he's had to speed that process up
651
00:30:41,000 --> 00:30:43,400
to get it in the tin, to get
the puff pastry over the top
652
00:30:43,400 --> 00:30:44,600
and in the oven.
653
00:30:44,600 --> 00:30:45,960
I think it's high risk
to make a pie.
654
00:30:45,960 --> 00:30:47,640
I love a pie, don't get me wrong.
Yeah, same.
655
00:30:47,640 --> 00:30:49,640
And if you can pull it off,
delicious.
656
00:30:49,640 --> 00:30:50,640
Yeah.
But it's high risk.
657
00:30:50,640 --> 00:30:53,560
And then Tommy down the front too,
because he's just so...
658
00:30:53,560 --> 00:30:56,000
He's not cooking with
the ingredients that he loves.
659
00:30:56,000 --> 00:30:57,640
The biggest failure he could make
660
00:30:57,640 --> 00:30:59,920
is to undercook
or to overcook his fish.
661
00:31:01,320 --> 00:31:03,920
Harry, she's doing a flounder.
Yeah.
662
00:31:03,920 --> 00:31:06,360
A whole flounder.
I worry about Harry.
663
00:31:06,360 --> 00:31:09,280
She's got two.
She's using one as a tester.
664
00:31:09,280 --> 00:31:12,880
Yeah.
As we all know,
not two flounders cook the same.
665
00:31:12,880 --> 00:31:15,360
I worry, but maybe
it's all in the control
666
00:31:15,360 --> 00:31:17,800
and it's going to be sensational
and I'm wrong.
667
00:31:17,800 --> 00:31:18,800
And I hope I'm wrong.
668
00:31:18,800 --> 00:31:21,560
She's not known for
her protein cooking at all.
669
00:31:21,560 --> 00:31:24,680
She's done some epic
vegetarian dishes.
670
00:31:24,680 --> 00:31:26,920
So... The cook on the fish
is a whole 'nother thing.
671
00:31:28,920 --> 00:31:30,840
That's the stuffing.
672
00:31:30,840 --> 00:31:32,360
Try the sauce there.
673
00:31:33,560 --> 00:31:34,600
Oh, yum.
674
00:31:34,600 --> 00:31:38,320
My dish is calamari imbottunato,
which means stuffed calamari,
675
00:31:38,320 --> 00:31:41,520
and it's a very typical
Neapolitan dish.
676
00:31:41,520 --> 00:31:43,360
I finished my sauce. It's good.
677
00:31:43,360 --> 00:31:45,040
The organics, they are infusing.
678
00:31:45,040 --> 00:31:46,760
I've just got to finish
the stuffing of the squid
679
00:31:46,760 --> 00:31:48,040
and then in the last 15 minutes,
680
00:31:48,040 --> 00:31:49,720
I've got to cook the squid
to perfection.
681
00:31:49,720 --> 00:31:51,280
And that's it.
682
00:31:51,280 --> 00:31:55,680
My squid, they're perfectly clean.
Super happy, and I can stuff them.
683
00:31:55,680 --> 00:31:57,440
Welcome to my nonna's kitchen.
684
00:31:59,920 --> 00:32:01,440
I like Aldo, though. He's funny.
685
00:32:01,440 --> 00:32:03,520
They're very thin.
686
00:32:03,520 --> 00:32:06,520
Sometimes if you overstuff them,
they're going to burst
687
00:32:06,520 --> 00:32:08,560
and then you're going to have
a crack on the squid.
688
00:32:08,560 --> 00:32:10,440
So even the amount of filling
that goes in,
689
00:32:10,440 --> 00:32:13,400
it's a very meticulous thing to do.
690
00:32:13,400 --> 00:32:14,920
I'm super happy.
691
00:32:14,920 --> 00:32:16,720
They're looking great.
692
00:32:16,720 --> 00:32:21,800
Marco is looking forward to eating
this dish, so I just got to motor.
693
00:32:21,800 --> 00:32:23,480
Oh, no.
694
00:32:23,480 --> 00:32:25,440
Oh, I put...
695
00:32:25,440 --> 00:32:27,160
I put sauce on myself!
696
00:32:27,160 --> 00:32:29,200
ANDY: You've got 20 minutes to go!
697
00:32:30,120 --> 00:32:31,640
Let's do this.
698
00:32:35,560 --> 00:32:37,080
I'm ticking along. I'm happy.
699
00:32:37,080 --> 00:32:39,360
It's the next 15 minutes -
like, getting it all tasting right -
700
00:32:39,360 --> 00:32:41,120
that's the big pressure point
for me.
701
00:32:41,120 --> 00:32:42,440
MONTANA: I'm just
tasting everything,
702
00:32:42,440 --> 00:32:43,440
getting the balance perfect.
703
00:32:43,440 --> 00:32:44,600
That's what today is all about.
704
00:32:44,600 --> 00:32:47,240
So I want to spend my time on it
and get it right.
705
00:32:47,240 --> 00:32:48,240
Mmm.
706
00:32:48,240 --> 00:32:49,760
This is what MasterChef
is all about -
707
00:32:49,760 --> 00:32:52,720
seeing ingredients and seeing
what you can draw from them
708
00:32:52,720 --> 00:32:54,120
to create an amazing dish.
709
00:32:58,720 --> 00:33:00,240
I feel pretty good.
710
00:33:00,240 --> 00:33:02,440
I feel like
I'm going to get this done.
711
00:33:02,440 --> 00:33:04,080
My sauce is finished reducing.
712
00:33:04,080 --> 00:33:07,560
I keep tasting it
to make sure that it's right.
713
00:33:07,560 --> 00:33:10,640
You know, I think it's lovely,
and I just hope that Marco agrees.
714
00:33:10,640 --> 00:33:14,880
Julie, have you stopped
to just take in the fact
715
00:33:14,880 --> 00:33:18,280
that you're making fried chicken
for Marco Pierre White?
716
00:33:18,280 --> 00:33:21,240
It sounds ridiculous
when you say it like that. (LAUGHS)
717
00:33:21,240 --> 00:33:23,600
But it's so great!
It's such a baller move.
718
00:33:23,600 --> 00:33:26,120
I mean, they have to be
the best fried chicken ever
719
00:33:26,120 --> 00:33:28,400
if you're going to be serving it
to that guy.
720
00:33:28,400 --> 00:33:30,720
I hope so.
Sell me this sauce.
721
00:33:30,720 --> 00:33:33,160
What do you think?
I'm...I'm sold. I just tried it.
722
00:33:33,160 --> 00:33:34,400
(LAUGHS)
(LAUGHS)
723
00:33:34,400 --> 00:33:36,920
Oh, thank you.
Case closed.
724
00:33:36,920 --> 00:33:38,200
Ooh.
725
00:33:38,200 --> 00:33:40,600
It's a riff on my chilli plum sauce
that I make at home.
726
00:33:40,600 --> 00:33:42,920
The sauce is on point. Now it's just
all about that fried chicken.
727
00:33:42,920 --> 00:33:44,040
Yep.
728
00:33:44,040 --> 00:33:45,600
I'm going to fry the chicken
729
00:33:45,600 --> 00:33:48,080
for around four minutes
for the thinner bits
730
00:33:48,080 --> 00:33:50,160
and five minutes for the drumettes.
731
00:33:50,160 --> 00:33:53,920
I just want to make sure
that this chicken is hot and crunchy
732
00:33:53,920 --> 00:33:55,400
and cooked all the way through
733
00:33:55,400 --> 00:33:59,120
and make sure that I'm not
going to serve raw chicken
to Marco Pierre White.
734
00:34:04,840 --> 00:34:07,040
BILLIE: Pretty much all the elements
are done so far.
735
00:34:08,040 --> 00:34:13,200
I have my beef tartare
sitting in Nan's meatloaf sauce.
736
00:34:13,200 --> 00:34:16,200
My potato cake looks really good.
737
00:34:16,200 --> 00:34:18,440
I've just got to slice it
and fry it.
738
00:34:18,440 --> 00:34:20,960
I'm feeling pretty confident
with these ingredients
739
00:34:20,960 --> 00:34:25,080
but there's always an underlying
tone of terror
740
00:34:25,080 --> 00:34:27,000
having to cook for Marco.
741
00:34:27,000 --> 00:34:29,160
Hi.
Billie.
742
00:34:29,160 --> 00:34:30,920
Hello, Billie.
Hi, Marco. Nice to see you again.
743
00:34:30,920 --> 00:34:36,720
This is, like, based off
my nan's barbecue meatloaf sauce.
744
00:34:36,720 --> 00:34:38,560
Sounds delicious.
I hope so.
745
00:34:38,560 --> 00:34:41,240
You're a past winner, aren't you?
Yeah. Yeah.
746
00:34:41,240 --> 00:34:42,960
A lot is expected of you.
Yeah, I know.
747
00:34:42,960 --> 00:34:44,880
The pressure's real. Uhh!
Good luck.
748
00:34:44,880 --> 00:34:46,720
Great. Thanks.
Bye, Billie.
749
00:34:46,720 --> 00:34:51,600
I feel a lot of pressure
and need to cook really well
750
00:34:51,600 --> 00:34:53,320
to keep my place in the competition,
751
00:34:53,320 --> 00:34:56,400
but to also defend that title
of winning season 7.
752
00:34:56,400 --> 00:34:58,520
So I'm going to fight for it.
753
00:35:00,160 --> 00:35:03,840
Don't get yourself into a pickle.
You have 15 minutes to go!
754
00:35:03,840 --> 00:35:06,560
KEYMA: Whoo! Let's go, guys!
755
00:35:06,560 --> 00:35:08,520
(CLAPS) Keep going!
756
00:35:08,520 --> 00:35:10,280
Doing well!
757
00:35:13,320 --> 00:35:15,120
You feel it's a bit sweet?
Yeah.
758
00:35:15,120 --> 00:35:18,000
Use a tiny, tiny bit of that.
There's a little bit of that in it.
759
00:35:18,000 --> 00:35:19,640
Well, then put a bit more in.
760
00:35:22,080 --> 00:35:23,960
She needs a little bit longer.
761
00:35:23,960 --> 00:35:26,480
That's OK, because
that's why we got testers.
762
00:35:27,880 --> 00:35:29,800
I cut into my test piece of fish
763
00:35:29,800 --> 00:35:33,000
and it's...it's cooked pretty well
all the way around,
764
00:35:33,000 --> 00:35:37,320
but I've got about a centimetre
of fish which is raw on the inside,
765
00:35:37,320 --> 00:35:39,800
and that's...
that's not a good sign.
766
00:35:39,800 --> 00:35:41,800
Yeah, it's just not coming apart.
767
00:35:43,480 --> 00:35:44,480
Yeah.
How's the sauce?
768
00:35:44,480 --> 00:35:46,520
The sauce is good, man.
I'm pretty happy with the sauce.
769
00:35:46,520 --> 00:35:48,760
The cook on the fish
is what I'm worried about, man.
770
00:35:48,760 --> 00:35:53,040
My simple-style dish
has suddenly become so difficult
771
00:35:53,040 --> 00:35:56,480
because it's a matter of seconds
when a fish becomes overdone,
772
00:35:56,480 --> 00:35:58,800
and I can't have
an overdone fish today.
773
00:35:58,800 --> 00:36:02,960
My test piece was still under
after about 10 minutes of cooking.
774
00:36:02,960 --> 00:36:04,360
I've only got 15 minutes now
775
00:36:04,360 --> 00:36:08,120
and that means I've only got at max
two minutes at the end of this cook
776
00:36:08,120 --> 00:36:10,240
to really put this all on a plate
and put it together,
777
00:36:10,240 --> 00:36:11,480
and I'm really worried now.
778
00:36:11,480 --> 00:36:13,160
Tommy, you know Marco said
779
00:36:13,160 --> 00:36:15,760
that he loves everything
that's going on here.
780
00:36:15,760 --> 00:36:18,080
Yeah.
He just wonders what the fish
will be cooked like.
781
00:36:18,080 --> 00:36:19,440
Oh...
That's exactly what he said.
782
00:36:19,440 --> 00:36:21,120
Of course he did. Um...
783
00:36:21,120 --> 00:36:22,640
He's going to kill me, isn't he?
Maybe.
784
00:36:24,520 --> 00:36:26,480
HARRY: Second time cooking protein.
785
00:36:26,480 --> 00:36:28,160
Just got to get used to it, hey?
786
00:36:28,160 --> 00:36:30,440
It's something that I do at home,
787
00:36:30,440 --> 00:36:32,560
so I don't understand
why I can't do it here.
788
00:36:32,560 --> 00:36:34,040
The risk of doing
a whole cooked fish
789
00:36:34,040 --> 00:36:38,400
is that I don't know how it's cooked
until the judges cut into it.
790
00:36:38,400 --> 00:36:39,640
And that's terrifying.
791
00:36:39,640 --> 00:36:43,920
So I've got two flounders in the oven
that have gone in at different times.
792
00:36:43,920 --> 00:36:46,000
Now I'm working on my herb butter.
793
00:36:46,000 --> 00:36:49,320
This is the thing that needs
to dress the fish.
794
00:36:49,320 --> 00:36:51,440
I'm not really worried about
what anybody else is doing today.
795
00:36:51,440 --> 00:36:53,400
I just need to worry about
getting myself over the line.
796
00:36:53,400 --> 00:36:55,360
(TIMER BEEPS)
My timer goes off
797
00:36:55,360 --> 00:36:57,080
and it's time to check my first fish.
798
00:36:58,680 --> 00:37:01,960
This is, like, the scariest part
of my entire cook.
799
00:37:05,160 --> 00:37:06,480
He's over.
800
00:37:08,520 --> 00:37:11,800
And it's not like a little bit over,
it's like REALLY over.
801
00:37:11,800 --> 00:37:16,440
My other flounder has been in the
oven for maybe five minutes less,
802
00:37:16,440 --> 00:37:17,800
so I'm just going to pull it out.
803
00:37:17,800 --> 00:37:20,000
Like, it's not even worth the risk
of keeping it in there.
804
00:37:20,000 --> 00:37:22,160
I've got to have some kind of faith
805
00:37:22,160 --> 00:37:25,640
that that second one is going to
be OK when the judges cut into it.
806
00:37:25,640 --> 00:37:29,000
I can't serve Marco Pierre White
overcooked fish.
807
00:37:30,800 --> 00:37:34,040
Right now I'm, in the words
of Julie Goodwin, bricking it.
808
00:37:48,320 --> 00:37:49,440
Come on!
809
00:37:50,560 --> 00:37:52,560
Make sure your dish cuts the mustard.
810
00:37:52,560 --> 00:37:55,200
You've only got 10 minutes to go!
811
00:37:55,200 --> 00:37:57,440
(JUDGES CHEER AND APPLAUD)
812
00:38:01,480 --> 00:38:03,360
Oh, my God.
813
00:38:06,600 --> 00:38:08,000
Oh, yeah.
814
00:38:08,000 --> 00:38:12,400
I've got my sauce reduced
to a way that I really like
815
00:38:12,400 --> 00:38:15,880
and it's got all the right,
sweet, sour, spicy sort of notes
816
00:38:15,880 --> 00:38:18,160
that I...that I'm looking for.
817
00:38:18,160 --> 00:38:20,960
I'm feeling slightly more confident
818
00:38:20,960 --> 00:38:23,760
with the balance and the flavour
of the sauce.
819
00:38:23,760 --> 00:38:25,600
Yeah, maybe.
820
00:38:25,600 --> 00:38:27,160
And now I've got the prawns...
821
00:38:28,160 --> 00:38:30,120
The cook on the prawns
is very important
822
00:38:30,120 --> 00:38:31,720
'cause there's nowhere
to hide in this.
823
00:38:31,720 --> 00:38:34,800
So, better do it justice.
824
00:38:34,800 --> 00:38:37,840
So, I'm thinking of
how this dish comes together.
825
00:38:44,160 --> 00:38:46,720
I feel like it needs something else.
826
00:38:46,720 --> 00:38:49,600
It needs a wow sort of factor,
I guess.
827
00:38:50,640 --> 00:38:53,000
The sauce can sit on top.
828
00:38:53,000 --> 00:38:55,960
Something to add
a bit more saltiness.
829
00:38:58,400 --> 00:39:00,680
Reminded me of something else.
830
00:39:00,680 --> 00:39:04,120
Then I remember a dish
that we have in Malaysia
831
00:39:04,120 --> 00:39:05,920
called butter prawns.
832
00:39:05,920 --> 00:39:08,600
That uses an element there
called egg floss
833
00:39:08,600 --> 00:39:10,560
to give it that extra salty hit.
834
00:39:11,560 --> 00:39:14,640
Now, the egg floss is just
a couple of eggs, seasoned,
835
00:39:14,640 --> 00:39:16,200
with a little bit of soy.
836
00:39:16,200 --> 00:39:19,960
And then I cook that really well
until it's nice and brown and crispy
837
00:39:19,960 --> 00:39:22,640
and I crush it into a fine powder.
838
00:39:22,640 --> 00:39:27,160
It's a simple dish, but my simple
can be complex in flavours as well.
839
00:39:27,160 --> 00:39:28,440
Kind of like me.
840
00:39:28,440 --> 00:39:31,400
Simple, basic, yet complex.
841
00:39:36,200 --> 00:39:38,520
ALDO: I was worried
that I was running out of time.
842
00:39:38,520 --> 00:39:40,280
But my squid, it's cooking.
843
00:39:40,280 --> 00:39:42,560
They look good.
Thank you, man.
844
00:39:43,920 --> 00:39:45,440
It's looking great.
845
00:39:46,600 --> 00:39:48,360
So, I'm happy.
846
00:39:49,840 --> 00:39:51,640
JULIE: Whoa! Ha-ha!
847
00:39:52,840 --> 00:39:55,120
I'm deglazing the frypan
with white wine.
848
00:39:56,360 --> 00:39:57,600
Go, Aldo.
849
00:39:57,600 --> 00:40:00,800
Then I'll let this simmer away
for at least a couple of minutes,
850
00:40:00,800 --> 00:40:05,240
so the steam, it will just keep
cooking the squid to perfection.
851
00:40:05,240 --> 00:40:08,120
I like the calamari
when they're stuffed.
852
00:40:08,120 --> 00:40:10,080
I can't wait to eat them.
853
00:40:14,920 --> 00:40:17,760
It's crazy.
I'm not talking to a random person.
854
00:40:17,760 --> 00:40:19,840
I'm just talking to
Marco Pierre White.
855
00:40:19,840 --> 00:40:23,480
He's just a hero, a legend,
856
00:40:23,480 --> 00:40:26,480
a god in the kitchen.
857
00:40:26,480 --> 00:40:28,400
Good luck, eh?
Ciao. Thank you.
858
00:40:28,400 --> 00:40:30,920
This is my food.
It's food that I know inside out.
859
00:40:30,920 --> 00:40:33,560
And I hope that
I'm going to impress Marco.
860
00:40:35,640 --> 00:40:38,760
Not much time to go!
You've only got five minutes left!
861
00:40:38,760 --> 00:40:40,600
KEYMA: Come on, guys!
JOCK: Let's go, guys. Come on!
862
00:40:40,600 --> 00:40:42,920
You can do it! Keep pushing!
863
00:40:53,480 --> 00:40:55,400
JULIE: I'm just
getting my chicken right.
864
00:40:55,400 --> 00:40:58,520
My chicken gets an extra minute
in the fryer. I take it out.
865
00:40:58,520 --> 00:41:00,000
I'm really happy with it.
866
00:41:00,000 --> 00:41:04,160
I think, with this sauce, that
I'm delivering tasty food today.
867
00:41:04,160 --> 00:41:06,080
They look delicious.
Thank you.
868
00:41:06,080 --> 00:41:08,440
You've made them before,
haven't you?
I have.
869
00:41:08,440 --> 00:41:11,440
I love the mess you make
of your apron. I'm exactly the same.
870
00:41:11,440 --> 00:41:13,800
Oh! Oh! How embarrassing!
871
00:41:13,800 --> 00:41:16,320
No, don't be.
It shows that you graft.
872
00:41:16,320 --> 00:41:17,800
God bless.
873
00:41:22,160 --> 00:41:24,600
This is me trying to
work clean for Marco.
874
00:41:24,600 --> 00:41:27,280
Oh, boy.
I lost my tea towel, I lost...
875
00:41:29,200 --> 00:41:31,440
(GROANS)
876
00:41:31,440 --> 00:41:33,520
DANIEL: If someone had told me
a few months ago
877
00:41:33,520 --> 00:41:36,040
that I'd be on MasterChef,
next to Julie Goodwin,
878
00:41:36,040 --> 00:41:40,320
cooking a beef mince pie
for Marco Pierre White,
879
00:41:40,320 --> 00:41:43,400
like, I would not have believed them.
880
00:41:43,400 --> 00:41:45,440
Yeah. I'm living my dream right now.
881
00:41:45,440 --> 00:41:47,200
Cooking for Marco, next to Julie.
882
00:41:47,200 --> 00:41:49,120
And we're cooking some...
just homestyle stuff
883
00:41:49,120 --> 00:41:50,920
that, you know,
she would feed her family,
884
00:41:50,920 --> 00:41:52,280
my family would feed me, and it's...
885
00:41:52,280 --> 00:41:54,560
Yeah, I don't know. It's really
special today. I really enjoy it.
886
00:41:56,240 --> 00:41:59,000
I'm just balancing my pea puree now,
I'm pretty happy with it,
887
00:41:59,000 --> 00:42:01,200
and I'm just having a little gander
in the oven.
888
00:42:01,200 --> 00:42:04,160
ANDY: What's going on in here?
It's crisping up quite nicely.
889
00:42:04,160 --> 00:42:06,520
Just gotta let that centre,
which, yeah, she'll be close.
890
00:42:06,520 --> 00:42:08,280
She will be close.
891
00:42:08,280 --> 00:42:09,840
Now I'm just waiting
till the last minute
892
00:42:09,840 --> 00:42:11,960
to make sure that I can get
as much caramelisation
893
00:42:11,960 --> 00:42:13,480
on my pastry as possible.
894
00:42:13,480 --> 00:42:15,840
I just...I hope it's enough.
895
00:42:15,840 --> 00:42:19,520
Puff, my pretty. Puff up.
896
00:42:19,520 --> 00:42:22,480
BILLIE: All good. It's almost there.
897
00:42:22,480 --> 00:42:24,480
I'm...I'm feeling pretty good.
898
00:42:24,480 --> 00:42:27,560
I'm really happy with
the barbecue sauce,
899
00:42:27,560 --> 00:42:29,880
and I reckon it'll go really well
900
00:42:29,880 --> 00:42:33,480
with these little crispy
potato cakes and beef tartare.
901
00:42:33,480 --> 00:42:35,840
KEYMA: Billie, look at that colour!
Beautiful!
902
00:42:35,840 --> 00:42:38,320
I'm happy with all the flavours.
903
00:42:38,320 --> 00:42:40,800
I just hope it is enough
to keep me here.
904
00:42:42,200 --> 00:42:44,760
Cooks, one minute remaining!
905
00:42:44,760 --> 00:42:47,320
One minute!
ANDY: One minute! Let's go.
906
00:42:47,320 --> 00:42:49,960
Come on, guys! Let's do it!
907
00:42:49,960 --> 00:42:51,640
Come on!
908
00:42:57,280 --> 00:42:59,720
HARRY: I'm feeling
so all over the place.
909
00:42:59,720 --> 00:43:01,480
I'm putting a fish on the plate
910
00:43:01,480 --> 00:43:03,960
that I don't know
if it's cooked properly or not.
911
00:43:03,960 --> 00:43:07,400
My herb butter has turned into
this kind of, like, thick sauce,
912
00:43:07,400 --> 00:43:09,200
which I wasn't aiming for.
913
00:43:13,520 --> 00:43:17,240
And the only thing that I'm OK with
is a side salad and a vinaigrette.
914
00:43:17,240 --> 00:43:18,960
This is not where I wanted to be
at this point.
915
00:43:22,080 --> 00:43:23,720
(TIMER BEEPS)
TOMMY: The timer has gone off.
916
00:43:23,720 --> 00:43:24,960
I open up the fish.
917
00:43:24,960 --> 00:43:27,840
It is definitely more cooked
than the test piece.
918
00:43:27,840 --> 00:43:30,360
I can't leave it
in the steamer anymore.
919
00:43:30,360 --> 00:43:32,880
I'm freakin' frantic.
920
00:43:32,880 --> 00:43:35,440
Got my hot garlic and ginger oil.
921
00:43:35,440 --> 00:43:36,920
Pour it on top of my fish.
922
00:43:36,920 --> 00:43:39,240
That's it.
I'm not touching the fish anymore.
923
00:43:39,240 --> 00:43:41,320
I'm just hoping and praying
that it's cooked perfectly.
924
00:43:41,320 --> 00:43:45,360
I feel like Marco is just like a dad
that you want to always impress.
925
00:43:45,360 --> 00:43:49,000
Please, let me be in your good books.
926
00:43:49,000 --> 00:43:50,600
You good?
I think she's good.
927
00:43:50,600 --> 00:43:51,880
Looks beautiful.
Oh!
928
00:43:51,880 --> 00:43:53,720
Just cooked in the centre there.
Yeah.
929
00:43:53,720 --> 00:43:56,400
Get that pie
out of the oven, Daniel!
930
00:43:56,400 --> 00:43:57,800
Yeah!
JULIE: Come on, darling.
931
00:43:58,920 --> 00:44:01,360
Is it out?
Yeah, it's coming out now.
932
00:44:01,360 --> 00:44:03,400
It'd wanna be out because...
933
00:44:03,400 --> 00:44:04,440
Ten...
934
00:44:04,440 --> 00:44:06,040
ALL: ..nine, eight,
935
00:44:06,040 --> 00:44:09,200
seven, six, five,
936
00:44:09,200 --> 00:44:13,280
four, three, two, one!
937
00:44:13,280 --> 00:44:16,200
That's it!
(CHEERING)
938
00:44:18,000 --> 00:44:20,600
KEYMA: Yes, guys, well done!
939
00:44:27,080 --> 00:44:28,360
Massive effort.
940
00:44:29,360 --> 00:44:31,080
DANIEL: I'm pretty sure
my puff's great.
941
00:44:31,080 --> 00:44:32,520
And now it all comes down
to the filling.
942
00:44:33,600 --> 00:44:35,560
I can't see inside the pie.
You know what I mean?
943
00:44:35,560 --> 00:44:37,040
So, I'm just worried about that.
944
00:44:37,040 --> 00:44:38,680
Yeah, you never know.
945
00:44:44,080 --> 00:44:46,280
The challenge today was easy.
946
00:44:46,280 --> 00:44:50,160
Cook with some of Marco's
favourite pantry items.
947
00:44:50,160 --> 00:44:53,480
And you had to cook
with more than one of them.
948
00:44:55,200 --> 00:44:58,200
And the first dish
we want to taste belongs to...
949
00:44:58,200 --> 00:44:59,840
..Julie.
950
00:44:59,840 --> 00:45:01,840
(APPLAUSE)
951
00:45:03,200 --> 00:45:05,680
JULIE: I'm happy.
I'm happy with my dish.
952
00:45:05,680 --> 00:45:07,360
I know it's tasty.
953
00:45:07,360 --> 00:45:10,800
But if Marco Pierre White
were to bite into a chicken wing
954
00:45:10,800 --> 00:45:12,360
and it was raw in the middle,
955
00:45:12,360 --> 00:45:14,960
I would just die on the spot.
956
00:45:33,400 --> 00:45:35,560
What's the dish?
957
00:45:35,560 --> 00:45:39,680
It's fried chicken
with red currant chilli sauce.
958
00:45:41,000 --> 00:45:42,840
I know you know what it's like
to cook for us,
959
00:45:42,840 --> 00:45:44,960
but what is it like
to cook for Marco?
960
00:45:44,960 --> 00:45:47,600
Oh, it's a privilege, um, actually.
961
00:45:47,600 --> 00:45:49,800
My heart's going like a jackhammer,
962
00:45:49,800 --> 00:45:51,800
but it's, um...
(LAUGHTER)
963
00:45:51,800 --> 00:45:54,240
It's just a wonderful experience.
964
00:45:54,240 --> 00:45:57,120
This is something that will stay
with me for the rest of my life.
965
00:45:59,200 --> 00:46:03,160
I know this is completely
nothing to do with cooking,
966
00:46:03,160 --> 00:46:05,600
but every time I meet
a girl called Julie...
967
00:46:06,720 --> 00:46:09,840
..it reminds me of that song
when I was a boy.
968
00:46:09,840 --> 00:46:12,080
Do you know the song?
I think I do.
969
00:46:12,080 --> 00:46:14,320
Is it "Julie, Julie, Julie,
do you love me?"
970
00:46:14,320 --> 00:46:15,680
That's the song.
971
00:46:15,680 --> 00:46:17,760
(LAUGHTER)
972
00:46:17,760 --> 00:46:20,080
"Julie, Julie, Julie,
do you love me?"
973
00:46:20,080 --> 00:46:21,480
I do.
974
00:46:21,480 --> 00:46:24,720
(LAUGHTER)
975
00:46:28,600 --> 00:46:30,200
Oh, that is epic.
976
00:46:56,880 --> 00:46:58,400
Why are you smiling?
977
00:46:58,400 --> 00:47:00,560
(LAUGHS)
'Cause you're licking your fingers.
978
00:47:00,560 --> 00:47:02,600
I'm taking it as a good sign.
979
00:47:05,160 --> 00:47:07,400
Your sauce is deliciously sticky.
980
00:47:09,120 --> 00:47:11,880
And I like your batter very much.
981
00:47:11,880 --> 00:47:15,640
And I like the simplicity
of your presentation.
982
00:47:15,640 --> 00:47:18,640
But I kind of like that sort of
bit of spice in the sauce,
983
00:47:18,640 --> 00:47:21,280
that heat that comes through,
which is not too dominating,
984
00:47:21,280 --> 00:47:23,120
so I can still taste the chicken.
985
00:47:23,120 --> 00:47:26,000
I felt transported to your kitchen
with a dish like this.
986
00:47:26,000 --> 00:47:29,240
And it's just simple,
easy to understand
987
00:47:29,240 --> 00:47:31,720
and happiness-inducing.
Thank you.
988
00:47:31,720 --> 00:47:34,040
JOCK: Chicken with just
a slight blush on the inside.
989
00:47:34,040 --> 00:47:35,680
Beautifully done.
990
00:47:35,680 --> 00:47:37,600
And this sweet chilli sauce
is somewhere between
991
00:47:37,600 --> 00:47:40,280
sweet chilli sauce
and a sweet-and-sour sauce.
992
00:47:40,280 --> 00:47:42,040
I loved it. I think it was fantastic.
993
00:47:42,040 --> 00:47:43,520
Well done, Julie.
Thank you so much.
994
00:47:43,520 --> 00:47:44,680
ANDY: Well done, Julie.
995
00:47:44,680 --> 00:47:46,400
(APPLAUSE)
996
00:47:47,480 --> 00:47:50,120
Everyone else's dishes
have still got to be tasted.
997
00:47:50,120 --> 00:47:53,440
So, I've got no idea
where in the pack I'm going to sit.
998
00:47:53,440 --> 00:47:56,280
But as I walk back to my bench,
I am happy.
999
00:47:57,280 --> 00:47:58,480
(SIGHS)
(MICHAEL CHUCKLES)
1000
00:47:58,480 --> 00:48:01,640
And the next dish we'd like to taste
belongs to Billie.
1001
00:48:01,640 --> 00:48:04,400
(APPLAUSE)
1002
00:48:06,080 --> 00:48:09,200
I've been feeling a lot of pressure
to perform well,
1003
00:48:09,200 --> 00:48:12,080
but I'm just hoping
that I've done enough
1004
00:48:12,080 --> 00:48:14,400
to impress the judges and Marco.
1005
00:48:20,040 --> 00:48:21,960
Billie, what's the dish?
1006
00:48:21,960 --> 00:48:24,920
So, it's loaded crispy potatoes.
1007
00:48:24,920 --> 00:48:30,000
There's some beef, anchovies, capers
and a Worcestershire mayo.
1008
00:48:30,000 --> 00:48:32,120
What did you choose to use?
1009
00:48:32,120 --> 00:48:35,840
So, I used the Worcestershire,
the tomato sauce,
1010
00:48:35,840 --> 00:48:38,040
capers, mustard,
1011
00:48:38,040 --> 00:48:39,680
and the red wine vinegar.
1012
00:49:08,880 --> 00:49:11,080
You're a very clever
and thoughtful cook.
1013
00:49:12,920 --> 00:49:14,440
You really are.
1014
00:49:14,440 --> 00:49:17,480
And your palate is very good, too.
1015
00:49:17,480 --> 00:49:20,440
If you were blindfolded, you would
never know it was raw meat.
1016
00:49:20,440 --> 00:49:22,640
You'd just think,
"This is delicious."
1017
00:49:22,640 --> 00:49:25,920
And I think the Worcester sauce
mayonnaise is genius.
1018
00:49:27,000 --> 00:49:28,560
The fact that you have
that confidence
1019
00:49:28,560 --> 00:49:30,840
to put that entire anchovy
across the top...
1020
00:49:30,840 --> 00:49:32,160
(CHUCKLES)
1021
00:49:32,160 --> 00:49:34,160
It was good.
It was truly delicious.
1022
00:49:34,160 --> 00:49:35,600
Thank you.
1023
00:49:35,600 --> 00:49:37,600
I love that what you've taken
1024
00:49:37,600 --> 00:49:42,480
is ostensibly a hashbrown
and your nan's meatloaf
1025
00:49:42,480 --> 00:49:44,200
and turned it into this,
1026
00:49:44,200 --> 00:49:46,000
because I don't know
that anyone else
1027
00:49:46,000 --> 00:49:48,200
would have imagined it
in the same way.
1028
00:49:48,200 --> 00:49:53,360
I think that there's such an amount
of technique and humour and wit
1029
00:49:53,360 --> 00:49:55,680
about the way
you've configured everything.
1030
00:49:55,680 --> 00:49:57,840
I think this is restaurant-ready.
1031
00:49:57,840 --> 00:50:00,120
Thank you.
I agree with Marco.
1032
00:50:00,120 --> 00:50:03,520
You'd be hard pushed to...
to tell that it was raw meat in that
1033
00:50:03,520 --> 00:50:06,880
because the balance was so fine,
so beautiful.
1034
00:50:06,880 --> 00:50:09,120
And, also, there was
that balance in textures -
1035
00:50:09,120 --> 00:50:11,720
the crisp base
and then the slight sort of...
1036
00:50:11,720 --> 00:50:13,760
..that give that the anchovy has,
1037
00:50:13,760 --> 00:50:15,520
the creaminess of the mayonnaise.
1038
00:50:15,520 --> 00:50:17,280
It all worked together beautifully.
1039
00:50:17,280 --> 00:50:20,600
You used Marco's pantry
very, very well.
1040
00:50:20,600 --> 00:50:23,560
Very well.
Very considered. And a great dish.
1041
00:50:23,560 --> 00:50:25,560
Thank you.
ANDY: Nice one, Billie.
1042
00:50:25,560 --> 00:50:28,240
(APPLAUSE)
1043
00:50:28,240 --> 00:50:31,840
I'm just glad I did justice
to Nan's barbecue meatloaf sauce.
1044
00:50:31,840 --> 00:50:35,920
I think if I had have ruined it,
I would have heard a lot from her.
1045
00:50:35,920 --> 00:50:38,840
ALVIN: Yay!
Got a win for Nan.
1046
00:50:40,200 --> 00:50:41,640
ALDO: Come on, you knew.
1047
00:50:41,640 --> 00:50:43,120
Sarah!
1048
00:50:43,120 --> 00:50:44,400
What's the dish?
1049
00:50:44,400 --> 00:50:47,440
I have made tartare
with a touch of Goa.
1050
00:50:47,440 --> 00:50:49,040
MEL: The flavours are fantastic
1051
00:50:49,040 --> 00:50:53,120
and I think the thinking behind
the textures is also really good.
1052
00:50:53,120 --> 00:50:55,200
Thank you.
Mindy.
1053
00:50:55,200 --> 00:50:58,080
I've made you chilli bugs.
You've disguised the ketchup.
1054
00:50:58,080 --> 00:51:01,120
I kind of like the coarseness
of the sauce as well.
1055
00:51:01,120 --> 00:51:02,480
ANDY: Montana.
1056
00:51:02,480 --> 00:51:05,160
MONTANA: Honey parfait, blackberries
and tarragon.
1057
00:51:05,160 --> 00:51:07,560
ANDY: The parfait was silky.
It was beautiful.
1058
00:51:07,560 --> 00:51:10,120
The perfume of honey was superb.
1059
00:51:10,120 --> 00:51:11,120
Steph.
1060
00:51:11,120 --> 00:51:16,080
A brandy mousse with a balsamic
vinegar and strawberry sauce.
1061
00:51:16,080 --> 00:51:17,760
The sauce is a good balance.
1062
00:51:17,760 --> 00:51:20,760
I think you've used
the balsamic vinegar to good effect.
1063
00:51:20,760 --> 00:51:22,760
I think you did a good job.
1064
00:51:22,760 --> 00:51:24,480
Michael. What did you make us?
1065
00:51:24,480 --> 00:51:26,400
Just a classic steak tartare.
1066
00:51:26,400 --> 00:51:29,480
MEL: I loved the generosity
of flavour. It's a tasty dish.
1067
00:51:29,480 --> 00:51:31,160
Is it going to be top of the class?
1068
00:51:31,160 --> 00:51:33,200
Doesn't have to be today,
really, does it?
1069
00:51:33,200 --> 00:51:35,000
Thank you very much, guys.
Thank you.
1070
00:51:35,000 --> 00:51:37,120
(APPLAUSE)
1071
00:51:41,120 --> 00:51:42,760
Next up...
1072
00:51:45,920 --> 00:51:47,400
..Tommy.
1073
00:51:47,400 --> 00:51:49,840
(APPLAUSE)
1074
00:51:51,520 --> 00:51:53,680
TOMMY: I'm really, really happy
with this dish.
1075
00:51:53,680 --> 00:51:56,480
But it all rides on that fish.
1076
00:51:57,480 --> 00:51:59,920
You know, it can't be under, that's
for sure, and it can't be over,
1077
00:51:59,920 --> 00:52:01,880
'cause when you're cooking
for Marco Pierre White,
1078
00:52:01,880 --> 00:52:03,960
the fish has to be perfect.
1079
00:52:03,960 --> 00:52:05,720
Hope you guys enjoy.
1080
00:52:08,120 --> 00:52:09,960
Tommy, what'd you make?
1081
00:52:09,960 --> 00:52:14,440
I made soy sauce fish with a ginger
and garlic oil and some rice.
1082
00:52:14,440 --> 00:52:18,240
OK, so, with soy sauce fish,
you've used the soy sauce.
1083
00:52:18,240 --> 00:52:19,520
Yep.
And what else?
1084
00:52:19,520 --> 00:52:20,880
And the olive oil.
And the olive oil?
1085
00:52:20,880 --> 00:52:21,960
Yep.
1086
00:52:24,000 --> 00:52:28,480
I feel like a lot hinges
on the cuisson of this fish.
1087
00:52:31,960 --> 00:52:34,120
Oh!
You want to come up and have a look?
1088
00:52:34,120 --> 00:52:35,560
Yeah, let's do it.
1089
00:53:00,520 --> 00:53:02,200
Oh!
1090
00:53:02,200 --> 00:53:04,600
You want to come up and have a look?
Yeah, let's do it.
1091
00:53:08,640 --> 00:53:10,000
MEL: (WHISPERS) Tommy...
1092
00:53:21,480 --> 00:53:23,040
It's beautiful.
1093
00:53:23,040 --> 00:53:24,920
Oh!
(MEL LAUGHS)
1094
00:53:24,920 --> 00:53:27,200
That was really intense.
1095
00:53:27,200 --> 00:53:29,000
Whoever's up there, thank you.
1096
00:53:29,000 --> 00:53:31,000
Keyma.
Oh, thanks, Keyma.
1097
00:53:31,000 --> 00:53:32,560
(LAUGHTER)
1098
00:53:34,160 --> 00:53:35,600
Oh!
Happy?
1099
00:53:35,600 --> 00:53:37,720
Yeah, um...
I was really worried about that.
1100
00:53:37,720 --> 00:53:40,760
I was terrified of the cook
on that fish.
1101
00:54:04,440 --> 00:54:07,320
Big risk today, Tommy...
Yep.
1102
00:54:07,320 --> 00:54:11,480
..on having a big pave
of thick piece of fish like that
1103
00:54:11,480 --> 00:54:13,480
and steaming it perfectly.
1104
00:54:13,480 --> 00:54:14,880
That's a risk.
1105
00:54:16,040 --> 00:54:17,360
Yeah.
There's not...
1106
00:54:17,360 --> 00:54:18,960
..not really anywhere to hide.
1107
00:54:21,720 --> 00:54:23,400
But this...
1108
00:54:24,640 --> 00:54:28,200
(APPLAUSE)
1109
00:54:34,120 --> 00:54:35,400
Thank you.
1110
00:54:35,400 --> 00:54:37,400
The fish was steamed perfectly.
1111
00:54:37,400 --> 00:54:39,360
The rice is beautiful.
1112
00:54:39,360 --> 00:54:42,400
The sauce is balanced masterfully.
1113
00:54:42,400 --> 00:54:45,080
It is very, very good, mate.
1114
00:54:45,080 --> 00:54:47,240
And, as I say,
when there's nowhere to hide,
1115
00:54:47,240 --> 00:54:50,480
it shows the brilliance
in a cook like you.
1116
00:54:50,480 --> 00:54:54,240
And you are almost unbeatable
when you're cooking like this.
1117
00:54:54,240 --> 00:54:56,520
Well done, mate.
It's a cracking dish.
1118
00:54:56,520 --> 00:54:58,040
Thank you. Thank you so much.
1119
00:54:58,040 --> 00:55:00,720
Of all the things, over the years,
1120
00:55:00,720 --> 00:55:02,800
I have eaten
in the MasterChef kitchen...
1121
00:55:04,160 --> 00:55:06,040
..that is, without question,
1122
00:55:06,040 --> 00:55:10,160
one of the most delicious
and beautifully balanced.
1123
00:55:11,160 --> 00:55:13,000
Thank you. Thank you so much.
1124
00:55:14,560 --> 00:55:16,320
Good luck. Thank you.
1125
00:55:16,320 --> 00:55:18,200
JOCK: Well done, Tommy.
Thank you so much, guys.
1126
00:55:18,200 --> 00:55:21,200
(APPLAUSE)
1127
00:55:21,200 --> 00:55:25,080
I am so happy
that Marco loves my dish.
1128
00:55:27,280 --> 00:55:30,920
But everyone has cooked
amazing dishes so far.
1129
00:55:33,960 --> 00:55:36,480
I have no idea
who is going home today.
1130
00:55:38,320 --> 00:55:40,240
Next up, it's Aldo.
1131
00:55:40,240 --> 00:55:43,160
(APPLAUSE)
1132
00:55:45,600 --> 00:55:49,560
I'm super happy. It is a true dish,
close to my heart.
1133
00:55:49,560 --> 00:55:51,800
I really hope that it's good enough
1134
00:55:51,800 --> 00:55:54,280
for a legend of the culinary world,
1135
00:55:54,280 --> 00:55:55,920
which is Marco Pierre White.
1136
00:55:57,640 --> 00:55:59,520
Ciao, Aldo.
Ciao, Marco.
1137
00:55:59,520 --> 00:56:01,640
OK, Aldo, what's the dish, mate?
1138
00:56:02,680 --> 00:56:06,400
It's calamari imbottunato,
which is stuffed calamari.
1139
00:56:30,920 --> 00:56:32,800
(SIGHS)
1140
00:56:32,800 --> 00:56:34,200
MARCO: Aldo...
1141
00:56:38,520 --> 00:56:40,080
..it's Naples on a plate.
1142
00:56:40,080 --> 00:56:41,560
Oh.
1143
00:56:43,400 --> 00:56:45,640
Everything's beautifully balanced.
1144
00:56:45,640 --> 00:56:48,280
Your nonna
will be very proud of you.
1145
00:56:49,400 --> 00:56:51,040
Stay close to your world.
1146
00:56:51,040 --> 00:56:52,760
Stay close to your tradition.
1147
00:56:54,000 --> 00:56:55,920
Then you'll do well.
Thank you, Marco.
1148
00:56:55,920 --> 00:56:56,960
Ciao.
1149
00:56:56,960 --> 00:56:59,080
This is food I could eat
for the rest of my life.
1150
00:56:59,080 --> 00:57:02,040
The calamari itself, so tender.
1151
00:57:02,040 --> 00:57:07,680
The filling within it just permeates
with the perfume of the lemon,
1152
00:57:07,680 --> 00:57:09,520
you know, the freshness
from the parsley,
1153
00:57:09,520 --> 00:57:12,000
the saltiness from the capers
and the olives,
1154
00:57:12,000 --> 00:57:13,920
and that beautiful,
tender bread filling,
1155
00:57:13,920 --> 00:57:16,560
it almost evaporates
as soon as you put it in your mouth.
1156
00:57:16,560 --> 00:57:18,120
It's absolutely gorgeous.
1157
00:57:18,120 --> 00:57:21,160
You have an heirloom cookbook
in your soul
1158
00:57:21,160 --> 00:57:24,200
and you're just leafing through it
every single time.
1159
00:57:24,200 --> 00:57:26,200
And it's a privilege
to experience food like this.
1160
00:57:26,200 --> 00:57:27,720
Thank you.
1161
00:57:29,280 --> 00:57:32,720
Far out.
Aldo, a wonderful dish.
1162
00:57:32,720 --> 00:57:35,240
I think it's a beautiful thing
to be served.
1163
00:57:35,240 --> 00:57:37,880
It's a humbling thing to eat, Aldo.
Thank you.
1164
00:57:37,880 --> 00:57:39,400
Thank you so much.
1165
00:57:39,400 --> 00:57:41,440
(KISSES)
(APPLAUSE)
1166
00:57:45,520 --> 00:57:47,080
Well done!
1167
00:57:47,080 --> 00:57:48,840
Oh, my God!
1168
00:57:52,880 --> 00:57:54,560
Daniel!
1169
00:57:54,560 --> 00:57:56,680
(APPLAUSE)
1170
00:57:59,720 --> 00:58:02,560
DANIEL: I'm nervous as,
walking up with my pie today.
1171
00:58:02,560 --> 00:58:05,000
There's a lot riding on
what's underneath the pastry.
1172
00:58:05,000 --> 00:58:09,600
The pastry looks perfect, but
I don't know if the filling is OK.
1173
00:58:11,960 --> 00:58:14,440
I'm just praying that it's enough
to keep me safe today.
1174
00:58:27,360 --> 00:58:29,280
and delicious exclusives at:
1175
00:58:41,800 --> 00:58:45,360
So, the question
on everyone's lips right now
1176
00:58:45,360 --> 00:58:47,480
is "What's in your pie?"
1177
00:58:47,480 --> 00:58:49,760
I've made mince meat pot pie
1178
00:58:49,760 --> 00:58:53,680
with mushy mint peas
and a tomato sauce.
1179
00:58:58,120 --> 00:59:01,200
I'm kind of kicking myself -
Marco's here, it's elimination,
1180
00:59:01,200 --> 00:59:04,360
and I've gone and really kicked it
old-school and simple.
1181
00:59:04,360 --> 00:59:08,200
But I just had this solid memory
of home.
1182
00:59:08,200 --> 00:59:09,960
Like, this was our pantry.
1183
00:59:09,960 --> 00:59:11,760
We didn't have...
1184
00:59:11,760 --> 00:59:13,520
Like, I think the only spice
we ever had
1185
00:59:13,520 --> 00:59:15,760
was steak seasoning,
whatever that is,
1186
00:59:15,760 --> 00:59:17,320
and I just couldn't have
any other thought
1187
00:59:17,320 --> 00:59:19,680
than a beautifully meaty pot pie.
1188
00:59:54,200 --> 00:59:56,040
You're very brave.
1189
00:59:57,320 --> 01:00:00,080
To make a pie in one hour, 15...
1190
01:00:01,320 --> 01:00:03,200
..is logic of the madhouse.
1191
01:00:05,600 --> 01:00:08,240
But you...achieved it.
1192
01:00:09,320 --> 01:00:11,440
The rough puff is very nice.
1193
01:00:11,440 --> 01:00:15,720
The pie mix itself, what I can tell
by the flavour of the mince,
1194
01:00:15,720 --> 01:00:19,040
it doesn't have the...
the flavour of a braise.
1195
01:00:19,040 --> 01:00:21,360
It wasn't in the pan long enough,
1196
01:00:21,360 --> 01:00:23,320
so it wasn't fried long enough.
1197
01:00:25,000 --> 01:00:26,720
But, again,
1198
01:00:26,720 --> 01:00:28,600
you're being dictated by time.
1199
01:00:29,920 --> 01:00:31,920
You knew that the pastry would take
1200
01:00:31,920 --> 01:00:34,040
X amount of minutes
to cook in the oven,
1201
01:00:34,040 --> 01:00:37,320
so that dictated how long
you cooked the mince for.
1202
01:00:37,320 --> 01:00:39,800
And, so, therefore,
you rushed your mince.
1203
01:00:40,880 --> 01:00:45,160
It's amazing...we're eating a pie
after one hour, 15.
1204
01:00:49,040 --> 01:00:51,280
I don't think making a pie today
was a good decision,
1205
01:00:51,280 --> 01:00:54,640
simply because
it's nigh on impossible
1206
01:00:54,640 --> 01:00:58,920
to get a deep, rich flavour
in that amount of time.
1207
01:00:58,920 --> 01:01:00,920
That could cost you today.
1208
01:01:04,720 --> 01:01:06,120
Thanks, Daniel.
1209
01:01:06,120 --> 01:01:07,960
Thanks, guys. Cheers.
1210
01:01:07,960 --> 01:01:10,600
(APPLAUSE)
1211
01:01:21,440 --> 01:01:23,000
Next up, Alvin.
1212
01:01:23,000 --> 01:01:24,280
(APPLAUSE)
1213
01:01:24,280 --> 01:01:25,720
ALVIN: I'm very nervous.
1214
01:01:25,720 --> 01:01:30,640
This is such a weird and wacky dish,
you know, using European ingredients
1215
01:01:30,640 --> 01:01:33,280
into an Asian-style dish.
1216
01:01:33,280 --> 01:01:35,240
I just hope to be safe.
1217
01:01:37,920 --> 01:01:39,800
Hi, Alvin.
Hi, Marco.
1218
01:01:43,360 --> 01:01:46,400
Alvin, what have you cooked us, mate?
1219
01:01:46,400 --> 01:01:47,800
I made prawns,
1220
01:01:47,800 --> 01:01:49,480
red sauce and egg floss.
1221
01:01:50,560 --> 01:01:52,480
How's the cook on the prawns?
1222
01:01:52,480 --> 01:01:54,480
Good, I hope.
1223
01:01:54,480 --> 01:01:56,200
Alright, I tested it.
Yeah, it's fine.
1224
01:01:56,200 --> 01:01:59,320
It's good. Good, good.
Yes, I can cook prawns.
1225
01:01:59,320 --> 01:02:00,840
Excellent. Alright.
1226
01:02:00,840 --> 01:02:02,880
You right?
Yes, I'm... No, I'm not alright.
1227
01:02:02,880 --> 01:02:05,240
I'm petrified. I'm petrified.
1228
01:02:05,240 --> 01:02:07,880
I feel privileged,
cooking for you guys
1229
01:02:07,880 --> 01:02:09,560
and I'm a nervous wreck
1230
01:02:09,560 --> 01:02:11,200
and, like, oh, just eat!
1231
01:02:11,200 --> 01:02:13,400
Just eat.
1232
01:02:13,400 --> 01:02:15,520
OK. OK. OK. OK.
1233
01:02:37,840 --> 01:02:40,160
What else is in the sauce,
other than, uh, tabasco?
1234
01:02:40,160 --> 01:02:44,160
Um, ketchup, soy sauce,
brandy and honey.
1235
01:02:44,160 --> 01:02:47,760
And I used prawn oil as the base.
1236
01:02:47,760 --> 01:02:49,920
You can taste that bisquiness.
1237
01:02:49,920 --> 01:02:52,200
Yeah, that was my aim.
1238
01:02:56,480 --> 01:02:58,720
You are a very intelligent cook.
1239
01:02:59,880 --> 01:03:02,840
If you weren't,
you couldn't take honey...
1240
01:03:03,960 --> 01:03:08,040
..ketchup, soy sauce,
the prawn heads,
1241
01:03:08,040 --> 01:03:14,120
and make something
so deliciously sophisticated.
1242
01:03:15,600 --> 01:03:17,680
Because that's what the sauce is.
1243
01:03:17,680 --> 01:03:19,520
It's very sophisticated.
1244
01:03:19,520 --> 01:03:22,160
Continue cooking what you're cooking
1245
01:03:22,160 --> 01:03:24,320
and you'll go a very long way.
1246
01:03:24,320 --> 01:03:25,800
Trust me.
1247
01:03:25,800 --> 01:03:28,200
Oh, I can exhale.
1248
01:03:28,200 --> 01:03:30,800
Alvin, I think it was
a very clever dish.
1249
01:03:30,800 --> 01:03:33,760
Your sauce feels super refined.
1250
01:03:33,760 --> 01:03:36,520
As always. It is your hallmark.
1251
01:03:36,520 --> 01:03:37,960
You're another one like Tommy.
1252
01:03:37,960 --> 01:03:40,080
You know, you refine your sauces,
1253
01:03:40,080 --> 01:03:44,360
you get a balance in it
that is restaurant-level.
1254
01:03:44,360 --> 01:03:46,280
It's very, very clever, Alvin.
1255
01:03:46,280 --> 01:03:49,920
Not many people are quite that good
at balancing sauces.
1256
01:03:49,920 --> 01:03:51,680
Prawns were cooked beautifully.
1257
01:03:51,680 --> 01:03:55,000
The sauce was silky,
it wasn't too spicy,
1258
01:03:55,000 --> 01:03:58,360
and it was just like
a luxury version of a chilli crab.
1259
01:03:58,360 --> 01:04:00,800
Well done.
Thanks, guys.
1260
01:04:02,080 --> 01:04:05,400
This sauce is like what I imagine
your spectacle collection is -
1261
01:04:05,400 --> 01:04:08,680
which is to say
stylish and very expensive.
1262
01:04:09,800 --> 01:04:11,160
You're right.
1263
01:04:11,160 --> 01:04:12,720
The prawns are absolutely perfect.
1264
01:04:12,720 --> 01:04:14,200
The sauce, you know,
1265
01:04:14,200 --> 01:04:15,960
it just...it just keeps going.
1266
01:04:15,960 --> 01:04:17,640
I keep thinking about
all of the different details
1267
01:04:17,640 --> 01:04:19,040
that I can pick up.
1268
01:04:19,040 --> 01:04:21,160
And what I think is really clever
is this egg floss
1269
01:04:21,160 --> 01:04:25,800
has such an inherently savoury,
caramelised characteristic to it,
1270
01:04:25,800 --> 01:04:27,760
with just a hint of salt,
1271
01:04:27,760 --> 01:04:30,600
and it echoes the prawn heads
and the shells
1272
01:04:30,600 --> 01:04:32,840
and that roasty robust flavour
1273
01:04:32,840 --> 01:04:35,600
that's the foundation
and the bedrock of that sauce.
1274
01:04:36,840 --> 01:04:40,480
You're taking off. Like,
we're watching you take flight.
1275
01:04:40,480 --> 01:04:42,040
It's a wonderful thing.
1276
01:04:42,040 --> 01:04:45,520
(APPLAUSE)
1277
01:04:46,760 --> 01:04:48,400
ALVIN: Ah!
1278
01:04:54,400 --> 01:04:57,360
The next dish that Marco
would like to taste is a flounder,
1279
01:04:57,360 --> 01:04:59,600
and that belongs to you, Harry.
1280
01:04:59,600 --> 01:05:01,680
(APPLAUSE)
1281
01:05:03,600 --> 01:05:06,720
I made a really, really, really,
silly decision today.
1282
01:05:06,720 --> 01:05:09,840
I'm worried about the cook
on the fish.
1283
01:05:09,840 --> 01:05:12,360
I don't know
if it's cooked properly or not.
1284
01:05:13,840 --> 01:05:18,200
At this point, there is this
gut-wrenching, sinking feeling
1285
01:05:18,200 --> 01:05:19,880
that it is my last cook.
1286
01:05:19,880 --> 01:05:21,880
And it's devastating.
1287
01:05:36,040 --> 01:05:38,080
Harry, what have you cooked us?
1288
01:05:40,200 --> 01:05:45,160
I cooked you a whole baked flounder
with a herb butter sauce
1289
01:05:45,160 --> 01:05:46,920
and a side salad.
1290
01:05:50,640 --> 01:05:53,040
Your choice in the pantry,
1291
01:05:53,040 --> 01:05:55,800
I mean, there was
beautiful John Dory.
1292
01:05:55,800 --> 01:05:59,560
There was snapper. There was trout.
That was salmon.
1293
01:05:59,560 --> 01:06:03,920
It's like out of all of this seafood,
you honed in on a flounder.
1294
01:06:05,440 --> 01:06:07,480
What was the...
what was the reasoning there?
1295
01:06:10,640 --> 01:06:12,600
I really like
the flavour of flounder,
1296
01:06:12,600 --> 01:06:15,120
and I think it lends well
to this kind of dish
1297
01:06:15,120 --> 01:06:16,960
of having a whole cooked fish
1298
01:06:16,960 --> 01:06:18,880
with a nice, buttery, rich sauce
1299
01:06:18,880 --> 01:06:21,200
and then a really sharp,
tangy salad.
1300
01:06:26,000 --> 01:06:31,800
Do you wish that you chose one of
the other perfect, glamorous fish?
1301
01:06:33,640 --> 01:06:35,600
Maybe after the fact.
1302
01:06:57,760 --> 01:06:59,120
Um...
1303
01:06:59,120 --> 01:07:00,920
It is less than perfect.
1304
01:07:02,160 --> 01:07:05,520
That sauce is so hectic
and powerful.
1305
01:07:05,520 --> 01:07:08,760
And unfortunately,
when it's paired with a flounder,
1306
01:07:08,760 --> 01:07:14,160
which, you know, we're getting
a sliver of fish, that much,
1307
01:07:14,160 --> 01:07:16,240
it's just so overpowering.
1308
01:07:16,240 --> 01:07:18,320
You wouldn't ever know
that there's fish under there.
1309
01:07:18,320 --> 01:07:20,600
My fish is overcooked.
I've got the tail end.
1310
01:07:20,600 --> 01:07:24,160
So, maybe that might be
just my piece of fish.
1311
01:07:24,160 --> 01:07:28,920
But I... Yeah, I worry what's
going to happen down the line.
1312
01:07:28,920 --> 01:07:32,680
The salad I enjoyed,
like, how there was a sharpness,
1313
01:07:32,680 --> 01:07:35,440
but also a sweetness,
to your dressing.
1314
01:07:35,440 --> 01:07:36,840
I thought it was well balanced.
1315
01:07:36,840 --> 01:07:38,680
The fish is my main concern.
1316
01:07:38,680 --> 01:07:43,000
Dishes that are less than perfect
right now, in this competition,
1317
01:07:43,000 --> 01:07:44,760
they leave you vulnerable.
1318
01:07:47,920 --> 01:07:51,360
I think the mistake you made today
was choosing the flounder,
1319
01:07:51,360 --> 01:07:53,600
when there was beautiful John Dory,
1320
01:07:53,600 --> 01:07:56,040
there were scallops there,
there were other things there.
1321
01:07:58,000 --> 01:08:00,320
I think you tried too hard
1322
01:08:00,320 --> 01:08:03,760
and I've been guilty of that
in my life.
1323
01:08:04,960 --> 01:08:08,200
Every time I've tried too hard,
I've tended to have failed.
1324
01:08:09,720 --> 01:08:11,680
Sometimes, just keep it simple.
1325
01:08:14,360 --> 01:08:16,000
It's a bad cook for you.
1326
01:08:16,000 --> 01:08:18,920
At least, you know,
the fish is overcooked.
1327
01:08:18,920 --> 01:08:22,040
So, it's not been
a great day for you, clearly.
1328
01:08:23,200 --> 01:08:26,400
I can see you're emotional
and upset about it.
1329
01:08:26,400 --> 01:08:29,040
These things
are going to happen, Harry.
1330
01:08:29,040 --> 01:08:31,600
It doesn't mean
that you're a bad cook.
1331
01:08:31,600 --> 01:08:34,200
As we say to you,
when you have days like these
1332
01:08:34,200 --> 01:08:36,280
and you'll reflect on it
later tonight,
1333
01:08:36,280 --> 01:08:39,200
you'll realise that you made
a couple of bad decisions.
1334
01:08:39,200 --> 01:08:42,760
And the first one, I think, was
to pick the flounder in the pantry.
1335
01:08:44,520 --> 01:08:48,040
I guess the big question
is "Where does that put you today?"
1336
01:08:48,040 --> 01:08:49,840
Thanks, Harry.
ANDY: Thanks, Harry.
1337
01:08:49,840 --> 01:08:53,480
(APPLAUSE)
1338
01:08:58,520 --> 01:09:00,760
(CRIES)
1339
01:09:00,760 --> 01:09:02,920
Take a deep breath, OK?
1340
01:09:07,040 --> 01:09:08,480
(EXHALES)
1341
01:09:15,360 --> 01:09:19,440
Well, the past two challenges
have been nothing short of amazing.
1342
01:09:20,800 --> 01:09:23,120
What makes MasterChef so unique
1343
01:09:23,120 --> 01:09:25,040
is having days like today,
1344
01:09:25,040 --> 01:09:28,200
when you get to meet
your culinary idols
1345
01:09:28,200 --> 01:09:31,880
and cook for chefs
like the great Marco Pierre White.
1346
01:09:31,880 --> 01:09:34,720
I think it's fair to say you've made
a fair few dreams come true today,
1347
01:09:34,720 --> 01:09:36,560
just by being here.
1348
01:09:36,560 --> 01:09:39,200
It's been a blessing to have you
share your time and your wisdom
1349
01:09:39,200 --> 01:09:40,680
with us here in the kitchen.
1350
01:09:40,680 --> 01:09:42,360
It's a pleasure.
1351
01:09:42,360 --> 01:09:45,240
And there's no greater pleasure
in this world
1352
01:09:45,240 --> 01:09:47,840
than being fed and fed beautifully.
1353
01:09:47,840 --> 01:09:50,720
I've enjoyed my time with you.
Thank you.
1354
01:09:50,720 --> 01:09:53,840
Give it up for Marco Pierre White,
everybody!
1355
01:09:53,840 --> 01:09:56,640
(APPLAUSE)
1356
01:10:03,600 --> 01:10:05,720
Alright. Down to business.
1357
01:10:07,200 --> 01:10:11,640
Today, you had to use a variety
of Marco's favourite pantry items
1358
01:10:11,640 --> 01:10:14,240
to create something spectacular.
1359
01:10:14,240 --> 01:10:18,680
And, boy, did we see
some unique dishes!
1360
01:10:18,680 --> 01:10:20,840
Some of you really nailed it.
1361
01:10:20,840 --> 01:10:22,440
Tommy...
1362
01:10:24,400 --> 01:10:26,120
Billie...
1363
01:10:27,320 --> 01:10:29,120
..Aldo...
1364
01:10:30,440 --> 01:10:31,840
..and Alvin...
1365
01:10:33,840 --> 01:10:38,880
..all four of you impressed us
with the quality of those dishes.
1366
01:10:38,880 --> 01:10:41,760
You took the flavours on hand
and in the bottles,
1367
01:10:41,760 --> 01:10:46,280
and you brought us food that
we would eat time and time again.
1368
01:10:46,280 --> 01:10:48,640
So, well done. You guys are safe.
1369
01:10:48,640 --> 01:10:51,480
(APPLAUSE)
1370
01:10:56,640 --> 01:10:58,120
Now for some of you,
1371
01:10:58,120 --> 01:11:00,640
the choices that you made
throughout the cook let you down.
1372
01:11:00,640 --> 01:11:03,480
And, unfortunately, today,
we are looking for
1373
01:11:03,480 --> 01:11:05,680
the least impressive dish.
1374
01:11:05,680 --> 01:11:09,440
With all things considered,
it came down to two cooks.
1375
01:11:11,080 --> 01:11:12,560
Daniel...
1376
01:11:16,160 --> 01:11:17,800
..and Harry.
1377
01:11:20,120 --> 01:11:24,320
Daniel, your rough puff pastry
was gorgeous and golden,
1378
01:11:24,320 --> 01:11:27,840
but the minced meat
inside needed more time to shine.
1379
01:11:27,840 --> 01:11:30,080
And in the end, it didn't
quite come together.
1380
01:11:31,400 --> 01:11:33,240
Harry...
1381
01:11:33,240 --> 01:11:35,800
..the salad was sharp and fresh,
1382
01:11:35,800 --> 01:11:37,960
but the flounder itself
was overcooked
1383
01:11:37,960 --> 01:11:41,360
and the sauce made no effort
to lift it.
1384
01:11:42,840 --> 01:11:45,760
That means, Harry, I'm sorry,
1385
01:11:45,760 --> 01:11:47,760
you're going home.
1386
01:11:52,400 --> 01:11:55,840
What a time. What a time.
1387
01:11:55,840 --> 01:11:59,480
Harry, from the minute
you walked through those doors,
1388
01:11:59,480 --> 01:12:02,840
you brought your own flair
into this kitchen,
1389
01:12:02,840 --> 01:12:04,480
and you channelled that same flair
1390
01:12:04,480 --> 01:12:07,200
pretty much into every single one
of the dishes you got.
1391
01:12:09,560 --> 01:12:14,720
It takes chefs years to discover
their own culinary identity.
1392
01:12:16,000 --> 01:12:18,280
I've got to say,
just in a few short weeks,
1393
01:12:18,280 --> 01:12:20,560
you're well on your way
to finding yours already.
1394
01:12:20,560 --> 01:12:23,320
It's been awesome.
It's been really, really cool.
1395
01:12:23,320 --> 01:12:24,840
I'm really proud
that I took the chance
1396
01:12:24,840 --> 01:12:27,400
because it's really shown me
what I am capable of.
1397
01:12:27,400 --> 01:12:31,840
I feel really, really grateful,
having met such incredible people
1398
01:12:31,840 --> 01:12:34,360
and having had
such incredible guidance.
1399
01:12:34,360 --> 01:12:36,320
This is, like...everyone says it,
1400
01:12:36,320 --> 01:12:38,760
but it really is
just the start for me.
1401
01:12:38,760 --> 01:12:40,440
I'm really ready for it.
1402
01:12:40,440 --> 01:12:42,400
Is it going to be in food?
1403
01:12:42,400 --> 01:12:45,240
Yeah, I think it is.
I think it might be.
1404
01:12:45,240 --> 01:12:48,320
I think our industry
will be the better for it, Harry.
1405
01:12:48,320 --> 01:12:51,520
But for now,
it's time to say goodbye.
1406
01:12:51,520 --> 01:12:54,360
You should be really proud yourself,
Harry. Well done.
1407
01:12:54,360 --> 01:12:56,000
Let us know if you need anything.
1408
01:12:56,000 --> 01:12:58,280
You're gonna go so good.
You know that, don't you?
1409
01:12:58,280 --> 01:13:00,640
I'm so excited.
1410
01:13:00,640 --> 01:13:02,640
Thank you.
MARCO: Good luck.
1411
01:13:02,640 --> 01:13:04,400
Thank you so much.
It's been an honour.
1412
01:13:04,400 --> 01:13:06,280
It's a pleasure.
Just use your brain.
1413
01:13:06,280 --> 01:13:07,880
Thanks for coming.
Be a strategist.
1414
01:13:07,880 --> 01:13:09,680
Well done. Well done.
1415
01:13:09,680 --> 01:13:14,120
I'm incredibly proud of
what I've learned about myself,
1416
01:13:14,120 --> 01:13:16,520
what I've learnt about
my love for food.
1417
01:13:16,520 --> 01:13:19,360
(CHEERING)
Give it up for Harry, everybody!
1418
01:13:19,360 --> 01:13:23,360
Harry!
Harry!
1419
01:13:26,400 --> 01:13:30,160
Yeah, the learning that
I've had here is second to none.
1420
01:13:33,720 --> 01:13:36,920
ANNOUNCER: This week
on MasterChef Australia...
1421
01:13:36,920 --> 01:13:39,120
Rick Stein!
1422
01:13:40,520 --> 01:13:42,320
..it's the final stretch
1423
01:13:42,320 --> 01:13:45,920
in the Race to
the top 10 of 2022.
1424
01:13:45,920 --> 01:13:48,320
I'm gunning for it.
Everyone wants it.
1425
01:13:48,320 --> 01:13:50,200
And one thing's
for sure...
1426
01:13:50,200 --> 01:13:52,640
The pressure
is insane.
1427
01:13:52,640 --> 01:13:53,640
Phew!
1428
01:13:53,640 --> 01:13:56,560
They're guaranteed
to feel the burn.
1429
01:13:58,240 --> 01:14:00,840
Captions by Red Bee Media
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