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ANNOUNCER: Previously
on MasterChef Australia,
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Oh, my God. What a mess!
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KEYMA: I have to bring my A-game.
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00:00:09,840 --> 00:00:11,520
JOCK: Oh! Wow!
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It's a half-a-kilo truffle!
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..in a high-stakes immunity cook.
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This cabbage is, like,
worth more than my damn mortgage.
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# Every day I'm trufflin'... #
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They unearthed
some incredible dishes.
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JOCK: Like, that's proper good.
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ANDY: It is so on point
it's not funny.
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But Keyma was the one
who stood out...
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Brilliant cook on the pork.
I'm so proud of you.
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Thank you.
Well done.
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..and secured her spot
in the top four.
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Tonight...
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DANIEL: If I don't make the right
decision, I'm going home.
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..get ready for a nail-biter
of an elimination.
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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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# 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'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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SARAH: This is stunning.
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BILLIE: Look at that!
Wow.
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The scenery here
is absolutely breathtaking.
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We've had such an amazing trip.
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You know, this is what
the whole competition is about -
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beautiful produce,
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and getting to cook in such
an incredible place, like Tasmania.
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"Lawrenny Distillery."
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JULIE: This place is amazing.
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Like, there's mountains
in the background.
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There's this crystal-clear river
rushing by.
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The air is crisp and icy
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and it's just stunning.
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Julie, how beautiful is this?
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Isn't it gorgeous?
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Tassie's been incredible so far.
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I've always wanted to come
to somewhere like this.
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I mean, we've done some cool things
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that I don't think anyone
will ever get to do.
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I also never, ever expected
to be in an elimination
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against three other Favourites.
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The three last remaining
Favourites of this season, and...
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..me. (CHUCKLES)
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It sounds like a bad joke, almost.
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BILLIE: Hi.
ANDY: Afternoon, all.
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How are we?
SARAH: Hi.
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Good.
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So, we're standing here on the banks
of the incredible River Derwent.
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This is our last day
in beautiful Tasmania.
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But, sadly, for one of you,
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it's also your last day
in the competition.
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By the end of today,
five of you will become four.
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KEYMA: It's a pretty, you know,
kind of bittersweet feeling
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because I'm really happy
to be immune,
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but Julie, Billie, Sarah and Daniel,
one of them is going today,
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and it is very, very heartbreaking.
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Well, we are standing in this
beautiful place for a reason.
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Tasmania has some of the purest
water sources in the world.
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And that water - this water -
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is used by Lawrenny Distillery
just over there
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to make its award-winning
whisky and gin.
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Interestingly, this year
Tasmanian distilling
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celebrates 30 years
of fine whisky making.
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And today you get to pick
which one you showcase
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in a four-course service challenge.
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What?
Oh, my God.
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Oh, wow.
What?
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A service challenge?
There's only four of us cooking.
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We normally have four on one team.
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This is definitely going to be
a tough challenge today.
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Oh, Jules! (LAUGHS)
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Everyone's looking around, going,
"There's not many of us."
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Here's how it's going to work.
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Each of you are going to pick
a token from this bag.
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The number you pick
corresponds with a course.
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What do you want?
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Number one, that means
you're cooking a vegetarian course.
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Number two, seafood.
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Yes!
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What?
Two - fish.
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Fish.
Yes.
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Nice one.
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Number three, meat.
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Number four is dessert.
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Julie, get in there.
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JULIE: I'd be happy with number one.
Number one?
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You want a veg course?
Oh...
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Goddammit!
(LAUGHS) Oh, she got dessert.
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Dammit. (LAUGHS)
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00:04:37,080 --> 00:04:39,280
Billie, do you want it?
I'm guessing that's the one
Billie wanted.
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Oh, gosh.
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One.
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One - veg.
Vegetarian.
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Do I have to pick? (LAUGHS)
So, that means...
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There you go.
Three.
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You got three.
Meat. Meat.
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Daniel.
Yes.
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Fish. You looked pretty
happy about that, mate.
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Yeah, I'm pretty stoked with that.
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There's plenty you can do with fish
and plenty you can do with alcohol.
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Excellent.
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Julie, you didn't look very happy
about getting dessert, at all.
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No, it's not my forte,
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but, you know, I'm here now,
so...I'll bring it.
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You must do a lot
of different desserts
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at the cooking school,
though, no? Surely.
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I tend to have other presenters
come in and teach those, 'cause...
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(LAUGHTER)
Oh, you sneaky!
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Alright.
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You're going to have three hours
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before your course
needs to leave the pass.
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In it, you must showcase
either gin or whisky.
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Each of you will need to feed
20 very special diners
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and, of course, us three.
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Whoever cooks the least impressive
course will be eliminated
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and our top four will be decided.
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Sarah, you're on
the vegetarian course,
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so you're going to kick us off.
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Your three hours will start
as soon as you enter the kitchen.
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00:05:54,880 --> 00:05:57,360
Good luck.
Thank you.
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00:06:13,000 --> 00:06:15,160
SARAH: I'm excited
to get into the challenge,
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but I am a little bit nervous
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because it's a vegetarian course
to start with.
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To really highlight whisky,
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I feel like Japanese cuisine
would be the best.
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00:06:27,280 --> 00:06:30,400
Japanese flavours are something
that I really love.
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00:06:30,400 --> 00:06:33,320
You know, whisky is, obviously,
huge in Japan as well.
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00:06:33,320 --> 00:06:35,680
I am making a whisky broth
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with Tokyo turnips, mushrooms
and parsnip chips.
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00:06:41,160 --> 00:06:43,960
First thing I need to do
is get my broth on.
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00:06:43,960 --> 00:06:50,120
I am adding kombu, some shiitake
mushrooms, onions, some dashi,
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just really trying
to build out this flavour.
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This is my last cook in Tasmania.
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I definitely want to make sure
it's one to remember.
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00:07:01,160 --> 00:07:02,840
ANDY: Daniel, mate, you're up.
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DANIEL: I'm up. I'm ready to go.
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I'm jumping in there,
running straight in,
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ready to get started with it.
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00:07:07,960 --> 00:07:10,160
Hey, Sarah.
Oh. Go, Dan. Whoo-hoo!
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00:07:10,160 --> 00:07:11,480
What are you making?
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00:07:11,480 --> 00:07:13,400
Uh, I'm doing gin-cured salmon.
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Gin and salmon - yum, Dan.
Sounds good.
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I've got this beautiful gin here,
and I want to showcase that.
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So it seems to be, like, a bit of a
no-brainer to do a gin-cured salmon.
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And I could incorporate
the aromats that it has in it
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with some of the other
fresh produce that we have.
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00:07:29,440 --> 00:07:31,560
I've got three hours
before my service kicks off,
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and I want to try and get
everything done in a certain order.
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Filleting salmon's a pain as it is.
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There's just
so much prep work involved.
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The bones are super fine,
especially on these smaller ones.
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They're like little hairs,
and I've got to pin-bone them all.
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And then I have to create my cure.
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But it's just going to take so long.
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Two down, Jules,
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two to go.
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It's kind of nice to have this time
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to think about exactly
what I want to cook.
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I'm on the meat course,
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so I'm thinking
I want to cook with lamb.
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Lamb has that really rich,
round flavour
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that could pair
really well with whisky.
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JULIE: I just wanna get in,
get on with it.
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Get it over with.
I know. Got a bit of a wait
ahead of you, Jules.
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I'm the last course,
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so I've got to sit around for quite
a while before I can get started.
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I have a recipe in my head.
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I'm thinking about
the whisky toffee pudding
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with a whisky butterscotch sauce,
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ice-cream,
and a pecan peppered crumb.
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Just wanna to get in there now.
Mm-hm.
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How you travelling, Sarah?
Hello. Not bad.
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I'm excited. What are you cooking?
(LAUGHS)
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I'm making a whisky broth...
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Indian, or...no spices?
No.
186
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It's Japanese inspired.
Oh, Japanese.
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00:09:00,960 --> 00:09:02,120
Right.
Wow.
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I thought you would have
gone Indian.
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I feel like it's
kind of hard with Indian
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to really make whisky the hero,
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so I went down this path.
192
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OK, I've got kombu, onions,
mushrooms and lots of whisky.
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Whew!
194
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It's all going to hang on the depth
of flavour you get into the broth.
195
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I can't wait to try it. Good luck.
Thank you.
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I need to make sure that
this broth really celebrates whisky.
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It's the only element where I'm
going to be highlighting the whisky.
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Dan.
Hey, Dan.
199
00:09:38,160 --> 00:09:39,160
G'day, guys.
200
00:09:39,160 --> 00:09:40,880
You pulled the fish token.
I did.
201
00:09:40,880 --> 00:09:43,640
Did you choose gin
or did you choose whisky?
202
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I've chosen gin.
203
00:09:45,560 --> 00:09:48,080
So, it'll be a gin-cured salmon.
204
00:09:48,080 --> 00:09:51,440
How long are you gonna cure it for?
I want at least an hour.
205
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Yeah, that's my plan.
206
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So, did you pin-bone all these?
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00:09:54,800 --> 00:09:56,920
I haven't pin-boned them yet.
That's what I'm doing now.
208
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(SNORTS) It's going to take you
a while to get through them.
209
00:09:59,560 --> 00:10:00,880
Yeah.
210
00:10:00,880 --> 00:10:02,360
How are you portioning it?
211
00:10:02,360 --> 00:10:04,280
It's going to be, like,
nice little thin slices.
212
00:10:04,280 --> 00:10:08,680
Like, to cut thin slices
out of that, times 23 plates...
213
00:10:08,680 --> 00:10:10,800
It's going to take forever.
214
00:10:10,800 --> 00:10:12,440
You're wasting a lot of time.
215
00:10:14,160 --> 00:10:16,800
And this is just one element
on the plate.
216
00:10:16,800 --> 00:10:19,320
That takes time, and you've
only got two of these.
217
00:10:21,680 --> 00:10:22,840
Good luck.
218
00:10:25,560 --> 00:10:27,200
You right?
Yeah.
219
00:10:27,200 --> 00:10:28,320
You can go different ways.
220
00:10:28,320 --> 00:10:30,400
Just don't box yourself
into a corner
221
00:10:30,400 --> 00:10:32,560
where you are
going to run out of time.
222
00:10:32,560 --> 00:10:33,840
Yeah.
You know what I mean?
223
00:10:33,840 --> 00:10:36,880
Come on, man. You don't want to be
the one going home today, alright?
224
00:10:36,880 --> 00:10:38,200
Nah. No worries.
225
00:10:38,200 --> 00:10:39,400
(CHUCKLES)
226
00:10:40,760 --> 00:10:41,880
So...
227
00:10:46,440 --> 00:10:47,760
Agh!
228
00:10:47,760 --> 00:10:49,840
I'm just... Yeah. Like...
229
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I've set out to do this task,
and the flavours will work,
230
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the plating will be beautiful...
231
00:10:57,960 --> 00:10:59,840
..but they're right -
232
00:10:59,840 --> 00:11:02,080
this is...this is too much work.
233
00:11:02,080 --> 00:11:03,840
What do I do now?
234
00:11:03,840 --> 00:11:06,120
I've just got a lot
going through my mind right now.
235
00:11:06,120 --> 00:11:09,760
I have to try and reconfigure
the dish massively.
236
00:11:09,760 --> 00:11:12,480
So I'm just trying to figure out
how I can do that.
237
00:11:12,480 --> 00:11:15,560
Knowing that the elimination
is at the end of this challenge,
238
00:11:15,560 --> 00:11:18,280
I need to think
and make a right decision now.
239
00:11:18,280 --> 00:11:20,360
And yeah, that sucks.
240
00:11:21,880 --> 00:11:23,080
Shit.
241
00:11:33,640 --> 00:11:35,200
DANIEL: So, I've
come into this challenge,
242
00:11:35,200 --> 00:11:36,600
I had a really clear idea.
243
00:11:36,600 --> 00:11:37,600
Agh!
244
00:11:37,600 --> 00:11:38,960
Gin-cured salmon.
245
00:11:38,960 --> 00:11:40,880
And it's gone horribly,
246
00:11:40,880 --> 00:11:43,200
and it's now turned into a disaster.
247
00:11:44,200 --> 00:11:48,360
Judges just sort of said that I
probably won't get it done in time.
248
00:11:50,120 --> 00:11:54,240
So I have to try and
reconfigure the dish massively.
249
00:11:56,040 --> 00:11:57,920
So I'm just trying to figure out
how I can do that.
250
00:11:57,920 --> 00:11:59,800
Judges are just totally right.
251
00:11:59,800 --> 00:12:02,600
I'm not going to have enough time
to create my cure
252
00:12:02,600 --> 00:12:05,160
and then to develop its flavour
for this fish.
253
00:12:05,160 --> 00:12:06,640
It's incredibly stressful
254
00:12:06,640 --> 00:12:08,360
when you've got this idea
set in your head
255
00:12:08,360 --> 00:12:10,200
and you plan
your whole cook around that.
256
00:12:10,200 --> 00:12:11,840
I'm going to have to pivot
257
00:12:11,840 --> 00:12:14,120
because if I don't make the right
decision, I'm going home.
258
00:12:15,160 --> 00:12:17,040
Yeah, a bit of a freak-out.
259
00:12:17,040 --> 00:12:18,800
I'm taking a step back.
I'm thinking about it.
260
00:12:18,800 --> 00:12:20,480
I'm like, OK, let's just say
261
00:12:20,480 --> 00:12:23,160
I keep all of the same elements
that I planned in my head.
262
00:12:23,160 --> 00:12:25,840
Can I use this fish
that I've already filleted?
263
00:12:26,920 --> 00:12:29,200
And how can I still get
that flavour through the fish?
264
00:12:29,200 --> 00:12:31,400
Curing that salmon's
gonna take too long,
265
00:12:31,400 --> 00:12:33,200
so I'm going to confit it instead.
266
00:12:33,200 --> 00:12:36,040
I'm thinking I can
confit the fish in oil
267
00:12:36,040 --> 00:12:38,720
and all the aromats
should still permeate the meat
268
00:12:38,720 --> 00:12:40,440
like I originally intended.
269
00:12:42,080 --> 00:12:43,360
Yep. OK, cool.
270
00:12:44,400 --> 00:12:46,240
(SIGHS) Alright.
I'm all good. Let's go.
271
00:12:47,720 --> 00:12:48,960
I don't have to make a rub.
272
00:12:48,960 --> 00:12:51,400
I just have to get all the botanicals
in there with some nice oil
273
00:12:51,400 --> 00:12:53,800
and sit it in at a low temperature
pretty well all the way through
274
00:12:53,800 --> 00:12:55,560
till it's just cooked,
then that's done.
275
00:12:55,560 --> 00:12:57,520
I can still spend all the other time
on every other element.
276
00:12:57,520 --> 00:12:58,960
So I just need to hustle,
get this done
277
00:12:58,960 --> 00:13:00,720
because I've lost
bloody 20 minutes...
278
00:13:01,800 --> 00:13:02,920
..and get going.
279
00:13:04,640 --> 00:13:08,560
BILLIE: I'm on the third course,
and I have to cook with meat,
280
00:13:08,560 --> 00:13:10,280
so I've chosen lamb.
281
00:13:10,280 --> 00:13:12,520
So, I'm doing a lamb loin
282
00:13:12,520 --> 00:13:15,520
crusted in a crispy
pearl barley spice mix.
283
00:13:15,520 --> 00:13:17,960
The whisky component is the sauce -
284
00:13:17,960 --> 00:13:21,360
a lamb jus
pretty heavily spiked with whisky.
285
00:13:21,360 --> 00:13:26,920
I'm also going to do
a carrot and orange spiced puree
286
00:13:26,920 --> 00:13:29,640
and, yeah, some mushroom duxelles.
287
00:13:30,960 --> 00:13:33,680
There's a lot of work to do
in this service challenge.
288
00:13:33,680 --> 00:13:36,800
Three hours to create 23 dishes
on my own.
289
00:13:36,800 --> 00:13:38,280
There's a lot of prep.
290
00:13:38,280 --> 00:13:41,560
I'm going to have to take the loins
out of all of these lamb racks
291
00:13:41,560 --> 00:13:43,600
and then cut the bones up
for the sauce.
292
00:13:43,600 --> 00:13:47,240
So I need to be really organised
and move as fast as I can.
293
00:13:49,000 --> 00:13:50,320
It's going to be a tough one,
for sure.
294
00:13:50,320 --> 00:13:53,080
It's top five,
so it has to be hard, right?
295
00:13:59,880 --> 00:14:02,920
JOCK: Alright, Julie,
your time starts now.
296
00:14:04,520 --> 00:14:06,560
I'm starting. How are you going?
Oh, my gosh.
297
00:14:06,560 --> 00:14:07,720
Go for it, Jules.
Are you good?
298
00:14:07,720 --> 00:14:08,840
Yes.
Good luck, darling. Good-o.
299
00:14:08,840 --> 00:14:10,280
How are you going, Billie?
Good, Jules.
300
00:14:10,280 --> 00:14:13,080
Just...butcher station
at the moment.
301
00:14:13,080 --> 00:14:15,000
Looks amazing, darling.
Looks amazing.
302
00:14:15,000 --> 00:14:16,880
Thank you. Good luck, Jules.
Good luck.
303
00:14:16,880 --> 00:14:19,440
Oh, finally, it's time for me
to go in and start cooking.
304
00:14:19,440 --> 00:14:20,960
Thank heavens for that.
305
00:14:20,960 --> 00:14:23,920
I drew dessert as my course,
306
00:14:23,920 --> 00:14:28,160
so I'm doing a toffee pudding
307
00:14:28,160 --> 00:14:31,200
with a whisky butterscotch sauce,
308
00:14:31,200 --> 00:14:33,200
a chilli whisky ice cream
309
00:14:33,200 --> 00:14:36,480
and a peppered smoked pecan crumble.
310
00:14:37,760 --> 00:14:39,720
I knew when we came to a distillery
311
00:14:39,720 --> 00:14:42,680
that we'd probably be cooking
with gin and whisky.
312
00:14:42,680 --> 00:14:46,280
Part of getting well
with my mental health
313
00:14:46,280 --> 00:14:49,640
was stopping drinking,
and I did that a while ago.
314
00:14:49,640 --> 00:14:54,360
So I'm going to cook
all the alcohol out of the whisky
315
00:14:54,360 --> 00:14:57,160
before I put it into
all the elements that I want it in,
316
00:14:57,160 --> 00:14:59,200
to make sure
that the balance is right.
317
00:14:59,200 --> 00:15:02,200
I'm making a simple sugar syrup
with whisky,
318
00:15:02,200 --> 00:15:05,040
and I'm going to boil it
before I pop it into my ice cream.
319
00:15:06,160 --> 00:15:09,120
But, of course, cooking
all the alcohol out of the whisky
320
00:15:09,120 --> 00:15:10,880
before I put it into the ice-cream
321
00:15:10,880 --> 00:15:12,960
removes that sort of heat from it.
322
00:15:12,960 --> 00:15:14,600
So, to counterbalance that,
323
00:15:14,600 --> 00:15:17,040
I'm going to put
a chilli syrup into the ice-cream
324
00:15:17,040 --> 00:15:18,720
to bring some of that heat back.
325
00:15:20,200 --> 00:15:21,840
OK, everyone's cooking now.
326
00:15:21,840 --> 00:15:25,040
So that means, Julie, you've got
2 hours and 45 minutes.
327
00:15:25,040 --> 00:15:27,160
Billie, 2 hours and 15 minutes.
328
00:15:27,160 --> 00:15:29,440
Daniel, you've got
1 hour and 45 minutes.
329
00:15:29,440 --> 00:15:31,920
That means, Sarah,
75 minutes until service.
330
00:15:31,920 --> 00:15:34,400
Let's go, guys. Come on.
Come on. You can do it.
331
00:15:36,520 --> 00:15:41,480
SARAH: Because my dish is a
Japanese-inspired vegetarian course,
332
00:15:41,480 --> 00:15:44,080
my goal is to add in elements
333
00:15:44,080 --> 00:15:49,120
where you get that kind of bite
or, you know, meatiness to the dish.
334
00:15:49,120 --> 00:15:52,640
So, I've gone for a few different
types of mushrooms here,
335
00:15:52,640 --> 00:15:56,120
and I just want that to kind of
really bulk out the dish,
336
00:15:56,120 --> 00:15:59,320
be that real kind of meaty
texture for a vegetarian dish.
337
00:15:59,320 --> 00:16:02,480
I'm also creating
a pickle for the mushrooms
338
00:16:02,480 --> 00:16:07,280
and I'm creating a slightly sweeter
pickle for some blackberries.
339
00:16:07,280 --> 00:16:08,640
(COUGHS)
340
00:16:08,640 --> 00:16:09,760
(LAUGHS)
341
00:16:09,760 --> 00:16:13,040
The flavours of mushrooms
and blackberries,
342
00:16:13,040 --> 00:16:15,560
as weird as it sounds,
they go really well together
343
00:16:15,560 --> 00:16:19,120
and it will bring different layers
of flavour to the dish.
344
00:16:20,160 --> 00:16:22,720
As I'm working,
the whisky broth is developing.
345
00:16:22,720 --> 00:16:25,320
I can see the colour is changing.
346
00:16:25,320 --> 00:16:28,360
And as I'm tasting it,
I can definitely taste the whisky.
347
00:16:29,360 --> 00:16:34,080
But I don't think the Japanese
flavour's coming through.
348
00:16:34,080 --> 00:16:37,640
It doesn't taste like
I described to the judges.
349
00:16:38,640 --> 00:16:41,920
I need this dish to wow the judges,
350
00:16:41,920 --> 00:16:45,080
or I could be going home today.
351
00:16:56,480 --> 00:16:59,960
SARAH: Today, a top-four dish
needs to be one that stands out.
352
00:16:59,960 --> 00:17:01,840
Tasty and, of course, hit the brief.
353
00:17:01,840 --> 00:17:03,040
Hmm.
354
00:17:04,200 --> 00:17:06,840
So I just need to work on that
a little bit more.
355
00:17:06,840 --> 00:17:09,720
Mm-hm. Oof! Ooh.
356
00:17:09,720 --> 00:17:12,760
It's just the mind going,
"Is that enough Japanese flavours?"
357
00:17:12,760 --> 00:17:14,160
"Is it too much whisky?"
358
00:17:14,160 --> 00:17:16,560
Bottoms up. (LAUGHS)
359
00:17:16,560 --> 00:17:18,040
It's finding that happy medium.
360
00:17:19,360 --> 00:17:22,440
I'm just at the point where I'm just
not sure if this dish is enough
361
00:17:22,440 --> 00:17:25,680
and trying to think of
if there's anything I can add
362
00:17:25,680 --> 00:17:28,440
to make those Japanese flavours
come through.
363
00:17:28,440 --> 00:17:32,400
So I decide to make togarashi.
364
00:17:32,400 --> 00:17:35,040
Togarashi is a Japanese seven spice.
365
00:17:36,640 --> 00:17:40,200
I am using some toasted noris.
366
00:17:40,200 --> 00:17:46,080
Dried chilli, chilli flakes, poppy
seeds, sesame seeds, some ginger.
367
00:17:46,080 --> 00:17:47,280
Salt.
368
00:17:47,280 --> 00:17:49,720
All very Japanese ingredients.
369
00:17:49,720 --> 00:17:53,960
I am going to add it to parsnip chips
to add that flavour.
370
00:17:53,960 --> 00:17:55,720
It's gonna add a really nice crunch
371
00:17:55,720 --> 00:17:59,000
but it's also gonna be
like a little bit spicy.
372
00:17:59,000 --> 00:18:02,840
Hopefully, it all comes together
nicely and the judges like it.
373
00:18:02,840 --> 00:18:03,960
How you going, Billie?
374
00:18:03,960 --> 00:18:05,920
Yeah, just prepping lamb, Dan.
How are you going?
375
00:18:07,040 --> 00:18:08,840
Uh, prepping salmon.
376
00:18:10,760 --> 00:18:13,080
I'm just finishing
butchering this lamb.
377
00:18:15,160 --> 00:18:16,880
I've got meat everywhere.
378
00:18:16,880 --> 00:18:20,840
I have the fat from the lamb, I've
got the bones, I've got the loins.
379
00:18:20,840 --> 00:18:22,200
It's always good to have a hand
380
00:18:22,200 --> 00:18:24,240
when it comes to this sort of prep
but...
381
00:18:24,240 --> 00:18:26,600
I get the bones into the oven
382
00:18:26,600 --> 00:18:29,840
to roast until they're really nice
and caramelised.
383
00:18:29,840 --> 00:18:34,520
I've also got a lot of lamb fat
so I get that into the oven,
384
00:18:34,520 --> 00:18:38,240
just to render the fat down so I
can use the fat to finish the sauce
385
00:18:38,240 --> 00:18:40,120
or in other elements of this dish.
386
00:18:41,520 --> 00:18:42,920
MEL: Billie.
Yep.
387
00:18:42,920 --> 00:18:45,920
You've been motoring since the second
you set foot into your kitchen.
388
00:18:45,920 --> 00:18:47,680
Uh-huh.
How's it all going?
389
00:18:47,680 --> 00:18:48,840
There's a lot to do.
Yep.
390
00:18:48,840 --> 00:18:52,040
I've got my lamb prepped, I've got
the bones roasting in the oven.
391
00:18:52,040 --> 00:18:54,480
Great.
Nice caramelisation going on there.
392
00:18:54,480 --> 00:18:57,200
Yep. Wanna get them really dark.
Deep flavour, yep.
393
00:18:57,200 --> 00:18:59,560
And then they'll go
into the two sauce pots.
394
00:18:59,560 --> 00:19:01,480
Just over an hour, is that right?
395
00:19:01,480 --> 00:19:03,800
You have 1.5 hours to go.
I've got 1.5 hours, yep.
396
00:19:03,800 --> 00:19:05,600
OK. Thank you.
397
00:19:05,600 --> 00:19:09,600
I've spent a huge chunk
of this three-hour challenge
398
00:19:09,600 --> 00:19:11,160
butchering these racks.
399
00:19:11,160 --> 00:19:14,280
So I'm really gonna have to motor
to get on top of things.
400
00:19:15,680 --> 00:19:19,720
JULIE: So my ice-cream's churning and
I'm getting on now with the pudding.
401
00:19:19,720 --> 00:19:24,640
This dessert is very similar
to my normal sticky date pudding.
402
00:19:24,640 --> 00:19:27,920
It's probably one of my go-tos
when I do make dessert.
403
00:19:27,920 --> 00:19:30,400
And it's always a crowd-pleaser.
404
00:19:30,400 --> 00:19:32,320
Argh!
405
00:19:32,320 --> 00:19:36,240
Ordinarily, I would blitz up dates
with boiling water
406
00:19:36,240 --> 00:19:40,080
but instead, I boil the whisky
and blitz up the dates with that,
407
00:19:40,080 --> 00:19:42,360
just to infuse them
of that whisky flavour
408
00:19:42,360 --> 00:19:44,240
and that will go right
through the cake.
409
00:19:46,120 --> 00:19:50,400
There's a lot going on in the kitchen
today and the oven is busy.
410
00:19:53,720 --> 00:19:56,840
So it's just a bit of a juggling act,
to make sure that everything fits.
411
00:19:56,840 --> 00:19:59,200
I'll just put it in the bottom.
I should be right.
412
00:19:59,200 --> 00:20:02,120
I manage to get my cakes in,
there's a shelf just for me in there.
413
00:20:02,120 --> 00:20:03,440
The bottom shelf.
414
00:20:03,440 --> 00:20:05,160
And, uh, in they go.
415
00:20:05,160 --> 00:20:07,880
This sticky date pudding,
it's gotta be fudgy.
416
00:20:07,880 --> 00:20:11,080
You can't overcook it but
if you undercook it, it's sticky...
417
00:20:11,080 --> 00:20:12,920
It's quite a tricky one.
418
00:20:15,280 --> 00:20:16,760
(EXHALES)
419
00:20:16,760 --> 00:20:18,160
Now that the salmon's in the oven,
420
00:20:18,160 --> 00:20:19,680
I can get started
on the other elements.
421
00:20:19,680 --> 00:20:22,200
I can finally breathe again.
'Cause I had to really hustle there.
422
00:20:22,200 --> 00:20:24,240
So it's in, that's gonna cook.
423
00:20:24,240 --> 00:20:25,600
It should take about an hour.
424
00:20:25,600 --> 00:20:28,040
But that's good, now I can just
smash out the rest of the stuff,
425
00:20:28,040 --> 00:20:31,000
make sure that's good and I'm good.
I feel good now.
426
00:20:31,000 --> 00:20:33,080
Um, I need, uh, some sugar.
427
00:20:35,680 --> 00:20:38,920
I'm really excited about getting
to start the other elements.
428
00:20:38,920 --> 00:20:41,200
Oh, hey. (LAUGHS)
Hey, guys.
429
00:20:41,200 --> 00:20:43,080
They will all work quite well
with each other
430
00:20:43,080 --> 00:20:45,080
and reinforce the gin flavour.
431
00:20:45,080 --> 00:20:47,320
What I love about gin is that
it's a base alcohol
432
00:20:47,320 --> 00:20:49,840
that has been infused
with botanical flavours,
433
00:20:49,840 --> 00:20:52,640
like Tasmania pepperberry,
juniper berries, orange,
434
00:20:52,640 --> 00:20:54,080
some cypress and grapefruit.
435
00:20:54,080 --> 00:20:56,960
So by picking the same notes
that's in the gin
436
00:20:56,960 --> 00:21:00,240
is a perfect way of infusing
same flavours into my dish.
437
00:21:02,040 --> 00:21:03,560
Got some beautiful rye.
438
00:21:03,560 --> 00:21:05,640
Gonna chop it up finely,
put it in the oven,
439
00:21:05,640 --> 00:21:08,120
get it super dry and crispy,
then blitz it right up
440
00:21:08,120 --> 00:21:10,760
and then I can add
the aromats of the gin into that.
441
00:21:10,760 --> 00:21:13,680
Oh, God! I've got so much shit
to do. (CHUCKLES)
442
00:21:13,680 --> 00:21:16,120
I'm also going to do a compressed
cucumber with the gin
443
00:21:16,120 --> 00:21:17,960
and a few other citrus.
444
00:21:17,960 --> 00:21:19,880
And then a nice
sweet pickled radish.
445
00:21:21,600 --> 00:21:23,680
And then I'm sort of thinking,
"Well...
446
00:21:23,680 --> 00:21:26,520
"..it needs a bit of a bite,
a bit of creaminess to it."
447
00:21:27,600 --> 00:21:30,160
There's some beautiful fresh wasabi
in the pantry
448
00:21:30,160 --> 00:21:33,400
so I'm gonna try and make that
a wasabi cream.
449
00:21:33,400 --> 00:21:35,800
So...splash of this.
450
00:21:35,800 --> 00:21:38,000
Each element provides something
451
00:21:38,000 --> 00:21:40,520
so the whole thing ties in together
balanced.
452
00:21:40,520 --> 00:21:42,200
That's what I'm really trying
to focus on today.
453
00:21:42,200 --> 00:21:43,400
Oh, yeah, that's alright.
454
00:21:43,400 --> 00:21:46,400
Ladies and gentlemen,
your diners are arriving!
455
00:21:48,200 --> 00:21:51,200
And that means, Sarah,
five minutes till service.
456
00:21:51,200 --> 00:21:52,760
JOCK: C'mon, let's go!
(APPLAUSE)
457
00:21:52,760 --> 00:21:54,200
MEL: Come on, guys!
458
00:21:57,680 --> 00:22:00,760
BILLIE: So my lamb is all prepped,
the bones are in the oven,
459
00:22:00,760 --> 00:22:02,080
the loins are resting.
460
00:22:02,080 --> 00:22:04,960
But knowing that I spent
so much time on the lamb,
461
00:22:04,960 --> 00:22:08,680
I have so many different things
that I need to do at the same time.
462
00:22:08,680 --> 00:22:10,400
I'm really gonna have to motor.
463
00:22:10,400 --> 00:22:11,920
Oof.
464
00:22:11,920 --> 00:22:14,520
I've got everything on the go
at the moment,
465
00:22:14,520 --> 00:22:17,920
so just have to move on
to the barley.
466
00:22:17,920 --> 00:22:21,040
So I wanna use barley to make
a crust for the lamb
467
00:22:21,040 --> 00:22:24,680
because it's one of the first things
they use to make whisky.
468
00:22:24,680 --> 00:22:27,120
They actually grow it here
on this farm
469
00:22:27,120 --> 00:22:29,320
so it's a little bit of a nod
to that,
470
00:22:29,320 --> 00:22:31,720
but it's also a great ingredient
to work with.
471
00:22:33,640 --> 00:22:36,760
I've boiled my barley
and I need to get that into the fryer
472
00:22:36,760 --> 00:22:38,920
so that it crisps up and puffs up.
473
00:22:38,920 --> 00:22:43,160
So I drop it into the oil, turn
around to grab something else and...
474
00:22:43,160 --> 00:22:45,040
Oh, shit! Shit!
475
00:22:45,040 --> 00:22:46,480
Oh, no, that's hot oil!
476
00:22:46,480 --> 00:22:51,160
I'm like, crap, it's hot oil that's
going everywhere but I feel useless.
477
00:22:51,160 --> 00:22:52,240
Um...
478
00:22:52,240 --> 00:22:53,600
I'm just sort of watching it.
479
00:22:53,600 --> 00:22:55,120
You alright?
Oh.
480
00:22:55,120 --> 00:22:57,920
It's bubbled all over the bench,
all over the cooktops.
481
00:22:57,920 --> 00:22:59,840
I've created such a nightmare.
482
00:22:59,840 --> 00:23:02,000
Oh, yeah, feeling the pressure now.
483
00:23:02,000 --> 00:23:03,320
I'm in trouble.
484
00:23:03,320 --> 00:23:05,160
This has really set me back.
485
00:23:14,960 --> 00:23:19,400
I felt like everything was going
really well and really calmly...
486
00:23:19,400 --> 00:23:21,400
Oh, yeah, feeling the pressure now.
487
00:23:21,400 --> 00:23:22,840
Are you alright? Oh.
488
00:23:22,840 --> 00:23:24,240
..but all of a sudden...
489
00:23:24,240 --> 00:23:25,240
Sorry.
490
00:23:25,240 --> 00:23:27,760
..I have hot oil bubbling
all over the bench.
491
00:23:27,760 --> 00:23:29,400
OK. Um...
492
00:23:29,400 --> 00:23:32,680
I've put some cold oil in
to bring the temperature down
493
00:23:32,680 --> 00:23:33,840
and to stop it from bubbling.
494
00:23:33,840 --> 00:23:36,920
But looking around,
I've created such a nightmare.
495
00:23:36,920 --> 00:23:39,160
There's hot oil everywhere.
496
00:23:39,160 --> 00:23:41,080
All over the other
induction burners.
497
00:23:42,960 --> 00:23:46,440
I can't afford any
dramatic situations right now.
498
00:23:46,440 --> 00:23:49,560
I just need things to be
calm and organised,
499
00:23:49,560 --> 00:23:52,320
and now there's oil everywhere.
500
00:23:52,320 --> 00:23:55,760
I had a bit of an oil overflow
with my barley,
501
00:23:55,760 --> 00:23:58,560
which has really sort of
set me back in time.
502
00:23:59,760 --> 00:24:02,080
So I'm going to,
instead of frying it,
503
00:24:02,080 --> 00:24:03,520
I'm just going to get it
into the oven
504
00:24:03,520 --> 00:24:05,520
and if it crisps up,
then I'll use it.
505
00:24:05,520 --> 00:24:09,560
But if not, I might just
have to ditch that element.
506
00:24:11,600 --> 00:24:15,400
Our four-course menu
starts in three minutes!
507
00:24:15,400 --> 00:24:17,200
Let's go!
508
00:24:23,720 --> 00:24:27,640
I got my pudding in the oven,
so I'm quite excited about that.
509
00:24:27,640 --> 00:24:29,240
My ice-cream's churning.
510
00:24:29,240 --> 00:24:31,280
I've just got to work on
the butterscotch sauce,
511
00:24:31,280 --> 00:24:32,920
and then I should be sweet.
512
00:24:32,920 --> 00:24:36,640
A really good butterscotch sauce
should be rich...
513
00:24:37,680 --> 00:24:39,280
..deeply caramel.
514
00:24:39,280 --> 00:24:41,880
It should feel beautiful
as you eat it.
515
00:24:41,880 --> 00:24:44,120
It should have a little touch
of salt in there
516
00:24:44,120 --> 00:24:46,520
to elevate that caramel flavour.
517
00:24:46,520 --> 00:24:49,760
And of course, for this challenge,
it's got a smack of whisky.
518
00:24:54,200 --> 00:24:58,000
Sarah's about to start her service,
but I've got the second course.
519
00:24:58,000 --> 00:25:01,920
I've pretty well got everything
under wraps now. I'm happy.
520
00:25:01,920 --> 00:25:04,280
I'm just working on my little
wasabi cream at the moment.
521
00:25:04,280 --> 00:25:07,920
So, I've put a bit of gin in there
as well that layers with the wasabi.
522
00:25:07,920 --> 00:25:10,400
So it's quite nice,
it's quite botanical.
523
00:25:10,400 --> 00:25:12,560
Because it's one of those elements
that just needs to be perfect.
524
00:25:17,080 --> 00:25:18,440
Yep, that will be nice.
525
00:25:18,440 --> 00:25:19,760
It's that time.
526
00:25:19,760 --> 00:25:22,480
JUDGES: Ten, nine, eight,
527
00:25:22,480 --> 00:25:26,120
seven, six, five, four,
528
00:25:26,120 --> 00:25:28,960
three, two, one.
529
00:25:28,960 --> 00:25:31,720
That's it! Service has now started.
530
00:25:31,720 --> 00:25:33,320
Let's go, Sarah.
531
00:25:35,080 --> 00:25:37,000
I AM pumped for service.
532
00:25:37,000 --> 00:25:39,560
This is the funnest part
of the whole challenge,
533
00:25:39,560 --> 00:25:41,680
finally getting to serve
real diners,
534
00:25:41,680 --> 00:25:43,320
so I'm very excited.
535
00:25:46,600 --> 00:25:49,560
I'm plating the dish
with my poached mushrooms
536
00:25:49,560 --> 00:25:51,240
and turnips on the bottom,
537
00:25:51,240 --> 00:25:54,520
sauteed mushrooms
with the black garlic on top,
538
00:25:54,520 --> 00:25:57,800
then finishing with
my pickled mushrooms,
539
00:25:57,800 --> 00:25:59,520
pickled blackberries...
540
00:26:00,800 --> 00:26:03,880
..and a generous sprinkle
of spicy togarashi on top.
541
00:26:05,200 --> 00:26:09,280
And the waiters will be serving
the broth around the outside.
542
00:26:09,280 --> 00:26:10,600
OK, service.
543
00:26:10,600 --> 00:26:12,200
Thank you.
544
00:26:12,200 --> 00:26:14,240
I hope it's a top-four-worthy dish.
545
00:26:14,240 --> 00:26:15,880
I think I've hit the brief,
546
00:26:15,880 --> 00:26:18,960
it's just going to come
down to those flavours.
547
00:26:18,960 --> 00:26:21,720
So I'm just hoping that when
you're sitting down at the table
548
00:26:21,720 --> 00:26:24,240
and tasting all those flavours
together, it really works.
549
00:26:33,240 --> 00:26:35,120
ALL: Thank you.
Cool.
550
00:26:45,080 --> 00:26:47,760
Thank you.
Thank you.
551
00:26:47,760 --> 00:26:51,000
Alright, so, course one
from the lovely Sarah.
552
00:26:51,000 --> 00:26:54,120
It is mushroom and whisky broth,
poached Tokyo turnips,
553
00:26:54,120 --> 00:26:57,760
togarashi and whisky-pickled
blackberries.
554
00:26:57,760 --> 00:26:59,960
Looks very pretty. Smells amazing.
555
00:26:59,960 --> 00:27:02,080
Good waft of whisky,
which is a good sign.
556
00:27:02,080 --> 00:27:03,560
ALL: Yes.
557
00:27:15,280 --> 00:27:17,960
There's a lot going on, isn't there?
Mm.
558
00:27:24,360 --> 00:27:28,600
We've never seen
this kind of food from Sarah ever.
559
00:27:28,600 --> 00:27:30,520
This is a first.
560
00:27:31,560 --> 00:27:33,640
And I like it.
561
00:27:33,640 --> 00:27:36,680
Like, I like
that she's going down that road.
562
00:27:36,680 --> 00:27:39,080
The broth is beautiful.
563
00:27:39,080 --> 00:27:43,080
Just umami-packed, it's beautifully
seasoned, it's nicely balanced.
564
00:27:43,080 --> 00:27:45,160
I really like the pickled mushrooms.
565
00:27:45,160 --> 00:27:48,480
Then we've got the sweetness of
those pickled blackberries as well.
566
00:27:48,480 --> 00:27:50,720
I thought that was delicious.
567
00:27:50,720 --> 00:27:55,440
What I'm not enjoying
is the togarashi.
568
00:27:55,440 --> 00:27:56,800
I'm just not sure whether it goes
569
00:27:56,800 --> 00:27:58,960
with the whisky elements
in the dish.
570
00:28:00,240 --> 00:28:02,080
The togarashi itself is nicely made.
571
00:28:02,080 --> 00:28:04,760
I can imagine it on a number
of different dishes,
572
00:28:04,760 --> 00:28:09,600
but in your mouth you have the end
of the whisky on the palate.
573
00:28:09,600 --> 00:28:12,720
It's competing with the chilli and
you're starting to really struggle
574
00:28:12,720 --> 00:28:16,040
with which you can discern
the most of.
575
00:28:16,040 --> 00:28:18,440
Yeah. That's definitely a flop.
576
00:28:19,800 --> 00:28:23,440
I think chilli and whisky
is a real hard thing to balance.
577
00:28:25,200 --> 00:28:28,440
At the end of the day, has she
showcased whisky? Absolutely.
578
00:28:28,440 --> 00:28:31,120
I just think the togarashi
was the problem here.
579
00:28:32,320 --> 00:28:37,160
And on a day when you've got a 25%
chance of going home, a bit risky.
580
00:28:40,200 --> 00:28:43,240
Service. Thank you.
581
00:28:53,040 --> 00:28:54,720
I finally had a chance
to sort of think,
582
00:28:54,720 --> 00:28:56,840
"OK, yeah, cream's done,
pickle's done,
583
00:28:56,840 --> 00:28:58,560
"cucumber's done, crumb's done.
584
00:28:58,560 --> 00:29:01,080
"Sweet." OK, I'm at a stage
where I can start cleaning up
585
00:29:01,080 --> 00:29:02,440
and thinking about plating.
586
00:29:02,440 --> 00:29:04,280
And I'm happy, like, yep, OK, cool.
587
00:29:04,280 --> 00:29:07,320
Like, I've worked my arse off,
I've got everything done.
588
00:29:08,760 --> 00:29:10,600
What temperature
did you confit your fish at?
589
00:29:12,200 --> 00:29:15,120
Um...I started it at...
590
00:29:15,120 --> 00:29:16,680
I pretty much got it at 130.
591
00:29:16,680 --> 00:29:20,160
And then I just realised
I forgot to turn my fish down.
592
00:29:20,160 --> 00:29:21,600
Have you checked it?
Hey?
593
00:29:21,600 --> 00:29:23,240
Have you checked it?
Yeah, I'm about to now.
594
00:29:23,240 --> 00:29:26,640
No, no.
I forgot to turn my fish down.
595
00:29:26,640 --> 00:29:28,600
He said 130.
596
00:29:28,600 --> 00:29:30,600
Oh, crap.
597
00:29:30,600 --> 00:29:33,760
As soon as I look inside, the oil,
it's just...the fish is white,
598
00:29:33,760 --> 00:29:38,000
it's overcooked, and my heart
just sinks down into my stomach.
599
00:29:39,000 --> 00:29:40,320
He doesn't look happy.
600
00:29:40,320 --> 00:29:42,800
I've got 30 minutes and I've just
overcooked my fish massively.
601
00:29:42,800 --> 00:29:44,040
I've just forgotten about it.
602
00:29:45,920 --> 00:29:49,040
I feel like I've literally been
slapped across the face,
603
00:29:49,040 --> 00:29:51,520
and it's just like I'm lost.
604
00:29:53,520 --> 00:29:55,400
Oh, shit, I don't know what to do.
605
00:29:55,400 --> 00:29:56,800
I can't...I can't think.
606
00:29:56,800 --> 00:29:59,480
All I'm thinking about
is I'm going home.
607
00:29:59,480 --> 00:30:00,960
My gut is just wrenching.
608
00:30:02,480 --> 00:30:04,280
My time's up, I'm done for.
609
00:30:04,280 --> 00:30:07,320
I've just shot myself in the foot.
I've let myself down here.
610
00:30:08,440 --> 00:30:10,000
JUDGES: What are you gonna do?
611
00:30:10,000 --> 00:30:12,440
I'm not going to put it on a plate.
612
00:30:12,440 --> 00:30:14,960
Oh, no.
613
00:30:14,960 --> 00:30:16,920
I'm supposed to actually
start service,
614
00:30:16,920 --> 00:30:18,240
and I've got nothing to serve.
615
00:30:18,240 --> 00:30:20,680
It's alright, buddy.
Come on, mate. (CLAPS)
616
00:30:24,480 --> 00:30:27,920
I run to the pantry
and there's some big squid.
617
00:30:27,920 --> 00:30:29,160
I have to use the squid.
618
00:30:29,160 --> 00:30:31,800
JULIE: You alright, mate?
No, my fish...
619
00:30:31,800 --> 00:30:33,800
Just breathe, honey. Just breathe.
620
00:30:33,800 --> 00:30:34,800
Can I do it?
621
00:30:34,800 --> 00:30:36,000
Oh, shit!
622
00:30:46,760 --> 00:30:49,360
Applications for next season
are now open.
623
00:30:49,360 --> 00:30:51,640
Go on, get on it!
624
00:30:53,920 --> 00:30:56,480
This has gone terribly to shit.
625
00:30:56,480 --> 00:30:58,920
I've got less than 30 minutes
to turn this dish around.
626
00:30:58,920 --> 00:31:01,360
JULIE: Can I do something, Dan?
No, you're right, Jules, thank you.
627
00:31:01,360 --> 00:31:03,240
You sure?
I just need to...
628
00:31:03,240 --> 00:31:04,640
I'm good, yeah.
Take a deep breath in.
629
00:31:04,640 --> 00:31:06,760
Thanks, Jules. Thank you.
OK. Give me a smile.
630
00:31:06,760 --> 00:31:08,160
You got this, Dan.
631
00:31:08,160 --> 00:31:09,280
All I need to do is cook fish.
632
00:31:09,280 --> 00:31:10,640
I know how to clean a squid out.
633
00:31:10,640 --> 00:31:13,080
I know how to cook it and I know
how to get it done in time.
634
00:31:13,080 --> 00:31:15,240
Just quickly sear them off in a pan
and then get them on a plate
635
00:31:15,240 --> 00:31:16,960
and hopefully everything else
makes up the dish.
636
00:31:19,200 --> 00:31:21,960
I've got two pans on the rip
and I'm going for it
637
00:31:21,960 --> 00:31:25,000
and I'm just getting everything done
so I can get my other elements out
638
00:31:25,000 --> 00:31:27,280
and plate up and send them
all out as soon as I can.
639
00:31:28,600 --> 00:31:31,520
The odds of me managing to survive
today are gonna be very bloody slim
640
00:31:31,520 --> 00:31:34,320
but I'm just gonna do my job
and make sure I get it done right.
641
00:31:35,360 --> 00:31:36,560
(SIGHS)
642
00:31:36,560 --> 00:31:37,800
I'm calling it Gin Squid.
643
00:31:37,800 --> 00:31:40,640
Seared squid with wasabi cream,
644
00:31:40,640 --> 00:31:43,040
rye bread crumb, compressed cucumbers
645
00:31:43,040 --> 00:31:44,120
and pickled radishes.
646
00:31:44,120 --> 00:31:45,960
Right, service!
647
00:31:47,640 --> 00:31:49,320
(SIGHS DEEPLY)
648
00:31:55,920 --> 00:31:57,760
Here we go.
JOCK: Ooh.
649
00:31:57,760 --> 00:31:59,400
MEL: Thank you very much.
Thank you.
650
00:31:59,400 --> 00:32:04,360
Alright, so this menu obviously says
Botanical Salmon Confit
651
00:32:04,360 --> 00:32:08,560
but we know that he had an issue with
that, so instead we have calamari.
652
00:32:10,520 --> 00:32:12,160
So I think it's literally
the same dish.
653
00:32:12,160 --> 00:32:13,200
Yeah.
654
00:32:13,200 --> 00:32:15,760
Bar the sub out
for some seared calamari.
655
00:32:15,760 --> 00:32:17,680
Yeah. OK.
656
00:32:39,520 --> 00:32:42,720
It would have been nice
with the salmon.
657
00:32:45,040 --> 00:32:47,640
It's better with the calamari.
658
00:32:47,640 --> 00:32:49,680
The cook on the squid was perfect.
659
00:32:49,680 --> 00:32:51,480
Um, loved the crumb.
660
00:32:51,480 --> 00:32:54,000
Orange zest and juniper in the crumb
661
00:32:54,000 --> 00:32:56,440
just highlights
that beautiful gin flavour.
662
00:32:56,440 --> 00:32:58,640
The whole dish tastes like a gin
and tonic, doesn't it?
Mm.
663
00:32:58,640 --> 00:33:02,160
It's very, very simple, don't get me
wrong, but how often do we say,
664
00:33:02,160 --> 00:33:04,360
"Do each element
as best you possibly can"?
665
00:33:04,360 --> 00:33:07,720
And I think that was beautiful.
666
00:33:07,720 --> 00:33:09,440
Well played, Daniel.
Yeah.
667
00:33:09,440 --> 00:33:11,240
Really, really well played.
668
00:33:11,240 --> 00:33:13,400
I think what's so clever about it
is that
669
00:33:13,400 --> 00:33:16,760
what he's done is exploded out
what ingredients make the gin
670
00:33:16,760 --> 00:33:19,080
and put it back together into a dish.
671
00:33:19,080 --> 00:33:21,520
Every element has it infused
in some way.
672
00:33:21,520 --> 00:33:25,600
The blue cypress needles, the flavour
of the juniper in the crumb.
673
00:33:25,600 --> 00:33:28,120
The echo of the citrus, again,
through it.
674
00:33:28,120 --> 00:33:30,240
I like that the wasabi creme fraiche
675
00:33:30,240 --> 00:33:31,960
gives the dish
a little bit of richness.
676
00:33:31,960 --> 00:33:34,560
It does need that
to bring everything together.
677
00:33:34,560 --> 00:33:36,280
Subtle perfumed layers
678
00:33:36,280 --> 00:33:39,000
on top of a really perfectly cooked
piece of squid -
679
00:33:39,000 --> 00:33:40,520
can't be mad at that.
680
00:33:40,520 --> 00:33:42,080
I can't believe he's done that.
(LAUGHS)
681
00:33:42,080 --> 00:33:43,240
Honestly.
682
00:33:43,240 --> 00:33:44,680
It has made the dish better,
the squid.
683
00:33:44,680 --> 00:33:46,880
Yeah.
The squid lifts everything up.
684
00:33:46,880 --> 00:33:48,000
I'm flabbergasted.
685
00:33:48,000 --> 00:33:50,480
I think he's in there thinking
he's gonna go home.
Yep.
686
00:33:50,480 --> 00:33:53,200
But he's pulled a rabbit
out of a hat.
687
00:33:53,200 --> 00:33:55,880
We've said time and time again
the way to win this competition
688
00:33:55,880 --> 00:33:57,400
is making smart choices.
Yep.
689
00:33:57,400 --> 00:34:00,880
He made the smart choice of looking
at that salmon and going,
690
00:34:00,880 --> 00:34:03,400
"Come hell or high water,
I'm not putting that on a plate."
691
00:34:03,400 --> 00:34:06,240
This tasting all of a sudden just
got a whole lot more interesting.
692
00:34:06,240 --> 00:34:07,440
Oh, yeah.
693
00:34:07,440 --> 00:34:10,440
Well done, mate. So proud of you.
Oh, thank you.
694
00:34:10,440 --> 00:34:12,240
Lifting yourself up
when shit goes wrong
695
00:34:12,240 --> 00:34:13,760
is the hardest thing you'll ever do.
696
00:34:13,760 --> 00:34:17,640
And you just nailed it today
so...whatever happens. OK?
697
00:34:19,560 --> 00:34:23,200
Daniel's plates have gone out
and the pressure is huge...
698
00:34:23,200 --> 00:34:24,400
OK.
699
00:34:24,400 --> 00:34:26,720
Let's get some sort of order
happening here.
700
00:34:26,720 --> 00:34:29,400
I've got my sauce done,
the glaze done,
701
00:34:29,400 --> 00:34:32,040
but I'm a bit worried about the cook
on the lamb.
702
00:34:32,040 --> 00:34:34,520
..and it's a really awful feeling,
703
00:34:34,520 --> 00:34:37,200
not knowing exactly
what it looks like inside
704
00:34:37,200 --> 00:34:39,520
because there's no turning back
from here.
705
00:34:39,520 --> 00:34:42,680
If it's overcooked,
I just have to send it out.
706
00:34:42,680 --> 00:34:44,000
Bugger.
707
00:34:44,000 --> 00:34:47,960
I cut into the lamb
and I'm looking at it and...
708
00:34:47,960 --> 00:34:49,200
..oh, no.
709
00:34:49,200 --> 00:34:51,280
I think it's a little bit over.
710
00:34:51,280 --> 00:34:54,720
It's overcooked
and that could be it for me.
711
00:34:54,720 --> 00:34:55,920
Um...
712
00:34:57,280 --> 00:34:59,000
But... (CHUCKLES)
713
00:34:59,000 --> 00:35:00,880
It's a bit of...
714
00:35:00,880 --> 00:35:03,040
It's still nice and pink blushing.
715
00:35:03,040 --> 00:35:05,200
As it's sitting there
after being cut,
716
00:35:05,200 --> 00:35:06,880
the colour's coming back into it.
717
00:35:06,880 --> 00:35:09,360
Actually, it's looking better
the longer I'm looking at it.
718
00:35:09,360 --> 00:35:14,240
And it looks really pink and rosy
and it's cooked medium rare.
719
00:35:14,240 --> 00:35:15,360
I'm so relieved.
720
00:35:15,360 --> 00:35:18,600
This is gonna take me a while
to get the hang of this, I think.
721
00:35:18,600 --> 00:35:23,440
So to plate up, I'm putting the
crispy barley on top of the lamb loin
722
00:35:23,440 --> 00:35:24,920
with some of the whisky glaze.
723
00:35:24,920 --> 00:35:26,920
I'm nervous that it might be
too crunchy
724
00:35:26,920 --> 00:35:30,520
but the flavour of the lamb fat
with the barley and the spices
725
00:35:30,520 --> 00:35:32,920
are really good
with the rest of the dish.
726
00:35:32,920 --> 00:35:34,600
So I'm still gonna use it.
727
00:35:34,600 --> 00:35:38,080
To finish the dish,
I put a spoonful of the puree,
728
00:35:38,080 --> 00:35:42,400
a spoonful of the mushroom duxelles
and then the sauce on at the end.
729
00:35:42,400 --> 00:35:44,080
OK, service, please.
730
00:35:46,720 --> 00:35:48,320
Here we go.
731
00:35:48,320 --> 00:35:49,960
Ooh-hoo.
732
00:35:51,600 --> 00:35:52,840
Thank you.
733
00:35:52,840 --> 00:35:54,360
Thank you very much.
734
00:35:54,360 --> 00:35:56,040
OK.
735
00:35:56,040 --> 00:35:59,480
Course three from Billie -
lamb loin crusted in pearl barley,
736
00:35:59,480 --> 00:36:02,480
orange carrot puree,
whisky lamb sauce.
737
00:36:02,480 --> 00:36:03,520
How's that lamb looking?
738
00:36:03,520 --> 00:36:05,640
Beautifully pink.
Yeah.
739
00:36:22,360 --> 00:36:24,400
Some lovely cooking there
from Billie.
740
00:36:24,400 --> 00:36:26,960
Start with the lamb.
Beautiful cook on the lamb.
741
00:36:26,960 --> 00:36:30,360
Mine was kind of just heading
from medium rare to medium,
742
00:36:30,360 --> 00:36:31,720
which I really enjoy.
743
00:36:31,720 --> 00:36:33,520
The lamb was spectacular.
744
00:36:33,520 --> 00:36:36,280
The orange and carrot puree,
it was lovely.
745
00:36:36,280 --> 00:36:37,640
Beautiful texture.
746
00:36:37,640 --> 00:36:40,160
I love the link from the orange
in the puree
747
00:36:40,160 --> 00:36:42,120
and the rosemary in the duxelles
748
00:36:42,120 --> 00:36:43,680
and the whisky in the duxelles.
749
00:36:43,680 --> 00:36:47,280
Those three for me were dynamite
in terms of flavour combinations.
750
00:36:47,280 --> 00:36:50,200
I love the flavour the pearl barley
gives the lamb
751
00:36:50,200 --> 00:36:53,640
but the texture for me,
it's just a little bit too tight.
752
00:36:54,800 --> 00:36:56,800
Some significant technique,
to be sure.
753
00:36:56,800 --> 00:36:59,400
That sauce was whisky-prevalent
754
00:36:59,400 --> 00:37:02,480
and I like the nutty flavour
of the pearl barley.
755
00:37:02,480 --> 00:37:07,520
But...there are parts that are...
worrisome in terms of the texture.
756
00:37:07,520 --> 00:37:09,920
The only flaw for me is the crumb.
757
00:37:09,920 --> 00:37:12,040
If she had just blitzed it
a little bit just to break it down,
758
00:37:12,040 --> 00:37:14,080
I think it would have made
a world of difference.
759
00:37:14,080 --> 00:37:16,240
Is that gonna see her
in trouble today? Maybe.
760
00:37:16,240 --> 00:37:19,640
I think we're gonna be judging
on the smallest of flaws today.
761
00:37:19,640 --> 00:37:21,880
That's definitely a flaw.
762
00:37:21,880 --> 00:37:23,880
Service, please. (CHUCKLES)
763
00:37:24,920 --> 00:37:27,080
Thank you.
764
00:37:27,080 --> 00:37:28,880
Thank you so much.
765
00:37:28,880 --> 00:37:31,840
This is black apron day,
which is always hard.
766
00:37:31,840 --> 00:37:33,400
Um...
767
00:37:33,400 --> 00:37:36,960
(TEARFULLY) Yeah, definitely
didn't do what I hoped to so...
768
00:37:38,480 --> 00:37:40,520
Oh, God.
769
00:37:40,520 --> 00:37:42,880
I'm a bit nervous about going home,
I think.
770
00:37:47,280 --> 00:37:49,320
(TIMER BEEPS)
Oh! That's my cake.
771
00:37:49,320 --> 00:37:50,600
(GRUNTS)
772
00:37:50,600 --> 00:37:53,000
Whoo! (CHUCKLES)
773
00:37:53,000 --> 00:37:55,200
So I get my cakes out of the oven...
774
00:37:55,200 --> 00:37:56,400
Oh, no, no, no, no.
775
00:37:56,400 --> 00:38:00,000
..and they are quite dark
on the bottom.
776
00:38:00,000 --> 00:38:01,720
I think I've burnt them.
777
00:38:02,760 --> 00:38:05,200
There's no time to make this again.
778
00:38:05,200 --> 00:38:09,320
This is actually something
that would send me home.
779
00:38:21,520 --> 00:38:23,200
(GRUNTS)
780
00:38:23,200 --> 00:38:25,360
..and they are quite dark
781
00:38:25,360 --> 00:38:27,040
on the bottom.
782
00:38:27,040 --> 00:38:28,440
Oh, shit.
783
00:38:30,080 --> 00:38:32,080
Oh, God.
784
00:38:32,080 --> 00:38:34,000
There's no time to make this again.
785
00:38:34,000 --> 00:38:38,320
So I'm gonna try and take the parts
of that cake that are cooked properly
786
00:38:38,320 --> 00:38:40,440
and serve it to the diners.
787
00:38:40,440 --> 00:38:41,960
That's all I can do.
788
00:38:43,200 --> 00:38:46,520
I've only got a few minutes to go
and I've just got to set up
789
00:38:46,520 --> 00:38:49,000
so that I can have a beautiful
smooth surface.
790
00:38:50,360 --> 00:38:53,520
My plate has whisky date pudding.
791
00:38:53,520 --> 00:38:55,440
Gotta have a nice amount of sauce.
(LAUGHS)
792
00:38:55,440 --> 00:39:00,560
It's got a beautiful big ladle full
of that lovely butterscotch sauce.
793
00:39:00,560 --> 00:39:02,320
Nobody likes stingy sauce.
794
00:39:02,320 --> 00:39:05,720
It's got a nice big spoonful
of pecan pepper crumble.
795
00:39:07,360 --> 00:39:11,280
And on top of that is sitting
my whisky chilli ice-cream.
796
00:39:14,240 --> 00:39:15,960
Alright, service, please.
797
00:39:24,240 --> 00:39:25,760
I'm on the home stretch.
798
00:39:25,760 --> 00:39:27,240
Last few to go.
799
00:39:29,840 --> 00:39:32,160
If I'm the person
who is eliminated today,
800
00:39:32,160 --> 00:39:34,680
obviously, I will be shattered.
801
00:39:34,680 --> 00:39:37,680
But at the same time,
I'm very proud of what I've done.
802
00:39:39,200 --> 00:39:41,560
I've overcome a few challenges here
803
00:39:41,560 --> 00:39:44,320
and what I see in front of me
804
00:39:44,320 --> 00:39:46,280
is something that looks beautiful...
805
00:39:46,280 --> 00:39:48,080
Service, please.
806
00:39:48,080 --> 00:39:51,040
..and I hope the judges like it.
807
00:39:52,160 --> 00:39:53,440
There you go.
808
00:39:53,440 --> 00:39:54,520
Oh.
809
00:39:54,520 --> 00:39:57,480
I am stoked to have made it this far.
810
00:39:57,480 --> 00:39:59,280
Can't even tell you how happy I am
811
00:39:59,280 --> 00:40:01,800
that I got to come down here
to Tasmania.
812
00:40:01,800 --> 00:40:04,120
Whatever happens from here on in,
813
00:40:04,120 --> 00:40:07,040
I will always be thankful
that I said yes to this.
814
00:40:13,960 --> 00:40:16,080
Thank you.
Thanks very much.
815
00:40:17,520 --> 00:40:19,840
Course four - sweet by Julie.
816
00:40:19,840 --> 00:40:22,960
Whisky toffee pudding,
whisky butterscotch,
817
00:40:22,960 --> 00:40:27,320
whisky chilli ice-cream
and pecan crumble.
818
00:40:27,320 --> 00:40:29,920
Does look pretty sexy, doesn't it?
819
00:40:29,920 --> 00:40:31,160
Smells amazing.
820
00:40:48,520 --> 00:40:50,320
(SPOON HITS BOWL)
821
00:40:50,320 --> 00:40:52,320
What's going on there?
822
00:40:53,680 --> 00:40:56,320
The bottom is hard. I don't know why.
823
00:40:58,680 --> 00:41:00,360
Does she know she's burnt the cake?
824
00:41:02,040 --> 00:41:03,560
Whoa.
825
00:41:03,560 --> 00:41:05,080
Look at that.
826
00:41:07,120 --> 00:41:09,200
Yeah, it's burnt at the bottom
but look at that.
827
00:41:15,880 --> 00:41:18,520
We've all got a burnt bottom.
828
00:41:18,520 --> 00:41:20,160
To the point where it's...it's,
829
00:41:20,160 --> 00:41:21,960
you know, on the palate,
it is burnt.
830
00:41:26,800 --> 00:41:28,280
(SIGHS)
831
00:41:30,520 --> 00:41:33,040
The...the disappointing thing
about this
832
00:41:33,040 --> 00:41:34,520
is that she's nailed the brief.
Mm.
833
00:41:34,520 --> 00:41:36,160
Yeah.
She nailed it.
834
00:41:36,160 --> 00:41:37,480
Yep.
You know what I mean?
835
00:41:37,480 --> 00:41:39,560
You couldn't have done
a better dessert.
836
00:41:39,560 --> 00:41:42,360
The whisky in the sauce
is just stunning.
837
00:41:42,360 --> 00:41:44,280
It's delicious.
Mm. Mm.
838
00:41:44,280 --> 00:41:47,000
The execution here is the problem.
839
00:41:47,000 --> 00:41:49,640
And it's a shame.
I'm really disappointed for Julie.
840
00:42:07,440 --> 00:42:11,360
What an incredible few days
it's been.
841
00:42:11,360 --> 00:42:13,280
From shucking oysters
on the east coast
842
00:42:13,280 --> 00:42:15,920
to digging up truffles
in the north-west,
843
00:42:15,920 --> 00:42:18,840
to standing right here
in the Derwent Valley.
844
00:42:20,080 --> 00:42:23,160
We've cooked in some of the most
beautiful locations
845
00:42:23,160 --> 00:42:24,640
ever on MasterChef
846
00:42:24,640 --> 00:42:27,120
and we have loved every minute of it.
847
00:42:29,080 --> 00:42:33,800
Finals week in Tasmania has shown us
just how beautiful food can be
848
00:42:33,800 --> 00:42:37,440
when it's cooked by people
as talented as each of you.
849
00:42:39,360 --> 00:42:42,480
And the fact that one of you
is about to go home...
850
00:42:42,480 --> 00:42:44,120
..breaks our hearts.
851
00:42:48,560 --> 00:42:50,080
Daniel.
852
00:42:51,720 --> 00:42:54,320
You had the fish course
and you chose gin.
853
00:42:56,400 --> 00:42:59,040
After prepping salmon to cure it,
854
00:42:59,040 --> 00:43:00,920
it then became a confit dish
855
00:43:00,920 --> 00:43:03,560
and you eventually served us squid!
856
00:43:06,800 --> 00:43:08,200
You know what?
857
00:43:08,200 --> 00:43:10,160
We're so glad you did.
858
00:43:10,160 --> 00:43:12,760
Because it was perfectly cooked...
859
00:43:14,760 --> 00:43:20,560
..and just the right vehicle
to feature the flavours in that gin.
860
00:43:22,640 --> 00:43:25,360
And, mate, it was dish of the day.
861
00:43:25,360 --> 00:43:28,040
(JULIE LAUGHS)
Well done, you're safe, buddy.
862
00:43:34,560 --> 00:43:35,720
Far out.
863
00:43:38,360 --> 00:43:39,480
Billie.
864
00:43:40,600 --> 00:43:42,720
Your lamb was perfectly cooked.
865
00:43:42,720 --> 00:43:46,520
And the lingering flavour
when we finished your dish
866
00:43:46,520 --> 00:43:48,080
was that whisky.
867
00:43:48,080 --> 00:43:50,320
Well done. You're also safe.
868
00:43:50,320 --> 00:43:51,840
(SPLUTTERS)
869
00:43:51,840 --> 00:43:54,240
(WHISPERS INDISTINCTLY)
870
00:44:04,400 --> 00:44:05,840
Good luck.
You too.
871
00:44:05,840 --> 00:44:08,960
Sarah, Julie,
comes down to the two of you.
872
00:44:11,600 --> 00:44:13,160
Julie.
873
00:44:13,160 --> 00:44:15,000
Your dish was simple.
874
00:44:15,000 --> 00:44:20,080
Sticky date pudding, ice-cream
and a whisky caramel to die for.
875
00:44:20,080 --> 00:44:23,400
It looked a million bucks
on that plate
876
00:44:23,400 --> 00:44:27,200
and more than that,
you absolutely smashed the brief.
877
00:44:29,480 --> 00:44:31,000
Sarah.
878
00:44:32,920 --> 00:44:37,520
Your broth was beautifully balanced
and it hummed with whisky.
879
00:44:37,520 --> 00:44:40,080
Your turnips and mushrooms
were great too
880
00:44:40,080 --> 00:44:41,760
but the togarashi,
881
00:44:41,760 --> 00:44:45,760
it distracted from the beautiful
flavour of your broth.
882
00:44:48,360 --> 00:44:50,600
But...Julie...
883
00:44:51,960 --> 00:44:54,000
..the bottom of all of our cakes...
884
00:44:55,200 --> 00:44:56,600
..were burnt.
885
00:44:58,200 --> 00:45:01,200
Which left a bitter, burnt flavour
in our mouths.
886
00:45:02,720 --> 00:45:07,080
Which is why, I'm sorry, Julie,
for the first time ever...
887
00:45:08,080 --> 00:45:09,960
..you're going home.
888
00:45:11,720 --> 00:45:13,360
You're amazing.
889
00:45:13,360 --> 00:45:15,160
(SOMBRE MUSIC)
890
00:45:24,120 --> 00:45:26,600
It's all good. It's all good.
891
00:45:38,840 --> 00:45:41,640
ANDY: Julie Goodwin,
892
00:45:41,640 --> 00:45:46,320
you are the living, breathing
example of the power of MasterChef.
893
00:45:48,680 --> 00:45:51,800
You're an inspiration
to so many people,
894
00:45:51,800 --> 00:45:53,440
not just out there,
895
00:45:53,440 --> 00:45:57,320
but to all of the people
standing here and to me.
896
00:45:57,320 --> 00:45:59,000
Thanks, Andy.
897
00:46:00,080 --> 00:46:03,400
We are all so glad
that you took that phone call
898
00:46:03,400 --> 00:46:05,960
and decided to don
that old MasterChef apron again.
899
00:46:07,440 --> 00:46:10,720
Because it has been an honour
to have you cook for us.
900
00:46:10,720 --> 00:46:12,360
Thank you.
901
00:46:14,000 --> 00:46:16,280
I've had the most incredible time
902
00:46:16,280 --> 00:46:20,240
and, yeah, it was a big decision
to come back but...
903
00:46:20,240 --> 00:46:22,920
..I'll never regret saying yes
to that.
904
00:46:24,920 --> 00:46:27,680
We talk about the MasterChef family
and...
905
00:46:27,680 --> 00:46:30,520
..you know, I was there in the first
generation of this family
906
00:46:30,520 --> 00:46:33,440
and it feels kind of appropriate
to be handing over,
907
00:46:33,440 --> 00:46:35,240
you know, to a new generation.
908
00:46:38,520 --> 00:46:40,880
So I feel really proud
to be able to do that.
909
00:46:40,880 --> 00:46:44,280
I'm not disappointed
by that whatsoever.
910
00:46:44,280 --> 00:46:45,960
It feels right.
911
00:46:45,960 --> 00:46:49,160
And I think just for myself...
912
00:46:49,160 --> 00:46:52,600
..I can finally be at peace
913
00:46:52,600 --> 00:46:55,480
with the idea that the first time
round wasn't a mistake.
914
00:46:55,480 --> 00:46:57,120
Mm.
You know?
915
00:46:57,120 --> 00:47:00,320
I made it to the top five this time
so it can't have been a mistake.
916
00:47:00,320 --> 00:47:02,280
Mm.
And, uh...
917
00:47:02,280 --> 00:47:04,760
..it has shaped my whole life.
918
00:47:04,760 --> 00:47:06,840
It has shaped everything that I do.
919
00:47:06,840 --> 00:47:11,080
It has shaped all of my family's
experiences growing up
920
00:47:11,080 --> 00:47:12,880
and I...
921
00:47:12,880 --> 00:47:17,360
..I couldn't be more grateful
to MasterChef. It's...it's...
922
00:47:17,360 --> 00:47:20,080
It's a huge part of my life.
923
00:47:20,080 --> 00:47:21,880
Thank you for coming back
924
00:47:21,880 --> 00:47:24,920
'cause it has meant so much
to the three of us.
JOCK: Yep.
925
00:47:24,920 --> 00:47:28,320
So much to these guys and so much to
the people who are watching as well.
926
00:47:28,320 --> 00:47:30,240
Thank you.
927
00:47:30,240 --> 00:47:34,160
But, unfortunately, Jules,
it's time to say goodbye.
928
00:47:34,160 --> 00:47:36,320
(CHUCKLES)
929
00:47:36,320 --> 00:47:39,240
It was coming one way or another,
wasn't it?!
930
00:47:39,240 --> 00:47:40,880
Oh.
(LAUGHS)
931
00:47:40,880 --> 00:47:43,080
Congratulations. You did so well.
932
00:47:43,080 --> 00:47:44,360
Thank you.
933
00:47:44,360 --> 00:47:45,920
Thank you, Mel.
934
00:47:45,920 --> 00:47:49,720
In all honesty,
I'm so proud of making it this far.
935
00:47:49,720 --> 00:47:55,560
I am so thrilled that I got to
have the whole experience, you know?
936
00:47:55,560 --> 00:47:58,280
Right up to the very end.
937
00:47:59,760 --> 00:48:02,360
You're amazing.
Thank you.
938
00:48:03,920 --> 00:48:05,840
Thanks for cooking for us.
939
00:48:05,840 --> 00:48:08,000
It's been my honour.
It's been my honour.
940
00:48:08,000 --> 00:48:10,440
Come up the scenic coast sometime,
I'll fire up the pizza oven.
941
00:48:10,440 --> 00:48:12,120
Yes!
It's a date.
942
00:48:14,720 --> 00:48:21,000
I came into this competition
not knowing if I had the skills or...
943
00:48:21,000 --> 00:48:24,480
..the mental fortitude
to see it through.
944
00:48:25,720 --> 00:48:28,960
And I'm proud of myself
for holding myself together
945
00:48:28,960 --> 00:48:31,600
and managing to do this.
946
00:48:31,600 --> 00:48:34,000
I...I didn't think I could.
947
00:48:34,000 --> 00:48:35,320
But I did.
948
00:48:35,320 --> 00:48:38,080
See you later, my friends.
949
00:48:38,080 --> 00:48:41,520
JOCK: Give it up for Julie Goodwin,
everybody!
950
00:48:41,520 --> 00:48:43,200
(CHEERING AND APPLAUSE)
951
00:48:43,200 --> 00:48:45,080
I love youse!
952
00:48:45,080 --> 00:48:46,400
Love youse!
953
00:48:46,400 --> 00:48:48,240
I'm going home!
954
00:48:48,240 --> 00:48:52,040
I don't know what's on the other side
of this for me.
955
00:48:52,040 --> 00:48:53,520
I honestly don't.
956
00:48:55,120 --> 00:48:57,480
But I'm at peace
with whatever happens,
957
00:48:57,480 --> 00:49:00,240
I'm excited for whatever happens.
958
00:49:05,080 --> 00:49:06,840
The future looks good.
959
00:49:09,600 --> 00:49:12,920
ANNOUNCER: Tomorrow night
on MasterChef Australia,
960
00:49:12,920 --> 00:49:14,760
it's a challenge
961
00:49:14,760 --> 00:49:17,320
that takes them
back to basics...
962
00:49:17,320 --> 00:49:19,160
(GROANS)
963
00:49:19,160 --> 00:49:20,600
Oh, God, it hurts.
964
00:49:20,600 --> 00:49:23,240
..as they fight
to be fast-tracked
965
00:49:23,240 --> 00:49:25,120
to the semifinals.
966
00:49:25,120 --> 00:49:27,280
SARAH: I've been in
five immunity cooks,
967
00:49:27,280 --> 00:49:28,600
I've never won.
968
00:49:28,600 --> 00:49:31,240
Surely today
has to be my day.
969
00:49:31,240 --> 00:49:35,000
And they're all
playing to win.
970
00:49:37,520 --> 00:49:40,360
Captions by Red Bee Media
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