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VOICEOVER:
Previously on MasterChef Australia...
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Oh, my gosh! It's, like,
this rush of memory to be back.
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So many incredible dishes
in so little time.
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It's just perfection, mate.
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MELISSA:
With dishes like that, you may have
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a quarter of a million dollars
to work with.
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Then, in a David-versus-Goliath
service challenge...
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This should be a walk in the park
for the Favourites.
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HARRY: Oh, my God. Terrifying,
going up against the Favourites.
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..the Fans proved
they're a force to be reckoned with.
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But only one team nailed the brief.
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(CHEERING AND LAUGHTER)
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And...
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..an emotional immunity cook...
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It was
just like the universe saying...
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(SNIFFS)
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.."It's time to get back up."
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(BREATHES SHAKILY)
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..resulted in a win for Julie.
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(APPLAUSE)
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Tonight...
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MINOLI: These newbies have no idea
what they're in for.
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..it's the very first elimination.
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WOMAN: Just to think
that one of us isn't gonna be here
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at the end of the day,
it's really hard.
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Will it be a Fan or a Favourite
who says farewell?
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SONG:
# '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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# 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
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# 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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Oh! Here we go.
A bit nervous.
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But speculating
never does any good last year.
Yeah, you can't speculate it.
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Nup.
You've just got to go in there.
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This is the first elimination
and I feel the pressure.
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Everyone's hungry.
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I just don't want to be eliminated.
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Not the first one going home.
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Oh, my gosh, the sky.
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The sky reflects
that it's elimination day.
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Yeah.
(LAUGHS)
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But you know what? These newbies
have no idea what they're in for.
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(APPLAUSE)
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Come on! In you come!
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Good luck, teams.
Oh, my gosh.
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Morning, everybody!
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Good morning.
Good morning!
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Fans, Favourites, welcome back.
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Today is the first
all-in elimination.
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Of course, the only person
not at risk of going home today
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is none other than Julie Goodwin.
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(LAUGHTER)
Yeah, there it is.
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(LAUGHTER)
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Well, while the Queen
is comfy up there, the rest of you...
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..are down here.
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At the end of today,
one of you will be going home.
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Billie. You've never had
the dishonour of being eliminated.
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(LAUGHS)
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How would it feel
if you were first out today?
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Oh, pretty terrible.
(LAUGHTER)
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I will do everything I can
to keep away from the door.
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MELISSA: Because
you're competing in teams this year,
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eliminations will be
a little bit different.
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Uh-oh. (LAUGHS)
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MELISSA: In round one, the best dish
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will save their entire team
from elimination.
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Wow.
That is crazy.
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This is wild.
We can do it. We can do it.
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We can do it.
Yep.
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MELISSA: OK.
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Round one,
you need to cook a delicious dish
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using whatever is under this cloche.
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Oh.
OK.
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MELISSA:
Today, you'll be cooking with...
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CONTESTANTS: Oh!
..a jaffle maker.
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CONTESTANTS: Oh!
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(APPLAUSE)
(MELISSA LAUGHS)
101
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A jaffle maker?
Wow!
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(LAUGHS) Yes!
Happiness.
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(LAUGHS) You beauty.
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Oh, jaffle maker.
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I grew up eating jaffles.
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If we had some leftover, you know,
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Mum's bolognaise
or something like that,
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that was first in, best dressed.
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There's nothing you can't put
in a jaffle.
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And I want to be the bloke
that can save the team today,
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would be unreal.
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Righto, gang, you got 45 minutes
to make any type of jaffle you want.
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It can be sweet
or it can be savoury.
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The pantry and the garden,
they're open.
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Now, Fans, you guys have one extra,
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so you need to get together and
choose who's gonna sit this one out.
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But know that if your team loses,
whoever sits out,
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that person
will still go into round two
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and they'll be at risk
of going home as well.
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00:05:43,240 --> 00:05:45,120
Melanie?
A gluten-free jaffle's
not gonna win it today.
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ANDY: Fair enough. Fair enough.
(LAUGHS)
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ANDY: Thought it might have been,
but just checking.
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Fans, Favourites, you guys
know the drill. Best jaffle wins.
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You got 45 minutes.
And your time starts now.
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Yep!
(JUDGES CLAP)
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Open that door!
127
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Whoa!
Oh, my gosh!
128
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Oh, God.
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Ah, ah!
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00:06:03,640 --> 00:06:05,040
Oh, oh, ah, ah!
131
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Ah, oh!
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SASHI: Round one
is about cooking the best jaffle,
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and I'm making a tandoori jaffle
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with coriander chutney and
a bit of date and tamarind chutney.
135
00:06:18,840 --> 00:06:20,480
From day one till now,
136
00:06:20,480 --> 00:06:22,840
I think this is the shortest cook
for me, you know.
137
00:06:22,840 --> 00:06:24,840
Where is yoghurt? Yoghurt, yoghurt?
138
00:06:24,840 --> 00:06:26,800
Um, Sashi. Here.
Oh, thank...thank you so much.
139
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You're alright. All good.
140
00:06:29,320 --> 00:06:30,920
SASHI: 45 minutes.
141
00:06:30,920 --> 00:06:34,120
Any challenges given by MasterChef,
the time flies.
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00:06:34,120 --> 00:06:35,840
Sashi!
Yeah, man.
143
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This is a good challenge for me,
to see whether I'm back in my game.
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Think it's only back left.
145
00:06:50,160 --> 00:06:51,640
Ooh! Sorry, guys.
146
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Go, go, go!
147
00:06:55,560 --> 00:06:57,320
Hello. Hello.
148
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I'm making
a classic baked bean jaffle.
149
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It's something I had
probably once a week
150
00:07:00,680 --> 00:07:03,000
just with a can
of tinned Wattie's baked beans,
151
00:07:03,000 --> 00:07:06,600
always had it in New Zealand,
so I'm paying homage to that.
152
00:07:08,720 --> 00:07:10,320
Open!
153
00:07:10,320 --> 00:07:14,720
But spicing it up with, uh, smokey
flavours of chorizo and paprika.
154
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Ooh! It smells good.
155
00:07:16,160 --> 00:07:20,640
So, it is a classic,
but it's done, uh, to the extreme,
156
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so I think I've got a chance
of winning with it.
157
00:07:22,920 --> 00:07:25,560
As long as one of us wins,
I'll be happy.
158
00:07:25,560 --> 00:07:27,600
Do I have everything?
I have no idea.
159
00:07:29,040 --> 00:07:31,200
Oh, God, I forgot the mince!
Damn it!
160
00:07:31,200 --> 00:07:34,280
So I am making a Mumbai sandwich.
161
00:07:34,280 --> 00:07:38,680
Basically, it's charred corn
with some spices.
162
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Whoo! Spicy.
163
00:07:39,960 --> 00:07:42,840
Every time I go to Mumbai,
there's one stall in particular
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that I like going to - I'm obsessed.
165
00:07:46,680 --> 00:07:47,680
Coming in from behind!
166
00:07:47,680 --> 00:07:49,520
Break these bad boys down.
167
00:07:49,520 --> 00:07:53,760
So, I'm making
a Big-Mac-inspired mushroom toastie.
168
00:07:53,760 --> 00:07:55,400
Wa-hey!
169
00:07:55,400 --> 00:07:58,960
I have to be able to bring through
those flavours for the judges,
170
00:07:58,960 --> 00:08:00,920
so that's gonna be filled
with mushrooms
171
00:08:00,920 --> 00:08:04,240
that have sour cream and mustard
mixed through them,
172
00:08:04,240 --> 00:08:07,360
some quick pickled cucumbers
on the side
173
00:08:07,360 --> 00:08:10,080
and a sesame seed bun on brioche.
174
00:08:11,240 --> 00:08:14,360
Ow! It's hot.
175
00:08:14,360 --> 00:08:16,360
So I made these a few weeks ago.
176
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Everyone was, like,
"These taste like a Big Mac."
177
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And I was, like,
"Sweet. Let's just roll with that."
178
00:08:23,760 --> 00:08:27,120
Alright. There's a chance here
to save your entire team.
179
00:08:27,120 --> 00:08:28,280
Yeah, I'm...I'm interested to see
180
00:08:28,280 --> 00:08:29,880
how people can get creative
with this guy.
181
00:08:29,880 --> 00:08:33,240
You could make a giant dumpling.
182
00:08:33,240 --> 00:08:34,640
Make a huge gyoza.
Huge gyoza.
183
00:08:34,640 --> 00:08:37,440
(LAUGHS)
184
00:08:37,440 --> 00:08:40,520
Well, mine's similar to yours,
but rye bread...
185
00:08:40,520 --> 00:08:41,920
Ooh!
..kimchi, gruyere.
186
00:08:41,920 --> 00:08:43,400
Like...like, when you bite it,
187
00:08:43,400 --> 00:08:44,880
it just dribbles down your...
and burns...
188
00:08:44,880 --> 00:08:47,160
And burns.
..the...like, in a really good way.
189
00:08:47,160 --> 00:08:49,360
But I think today,
you want to stick out.
ANDY AND MELISSA: Yes.
190
00:08:49,360 --> 00:08:50,880
You need to find somehow...
191
00:08:50,880 --> 00:08:53,040
..like, if you're putting up
a cheese and ham toastie today...
192
00:08:53,040 --> 00:08:54,920
Yeah.
..it's gonna want to be good.
193
00:08:57,320 --> 00:09:00,320
Doing lobster?
Lobster thermidor, eh? Why not?
194
00:09:00,320 --> 00:09:02,960
Oh! Perfect.
(LAUGHS)
195
00:09:02,960 --> 00:09:04,600
Right. Don't need any more of that.
That can go.
196
00:09:04,600 --> 00:09:08,760
We're gonna make a lobster thermidor,
a lobster thermidor toasted sandwich.
197
00:09:08,760 --> 00:09:11,360
Should be fun - it's gonna
be tight in the time, but, um,
198
00:09:11,360 --> 00:09:13,560
it's a flavour I love and it's
gonna be delicious, and, you know,
199
00:09:13,560 --> 00:09:16,320
when you get to cook with lobster and
champagne, it's never too bad, is it?
200
00:09:16,320 --> 00:09:18,920
I got to make sure
the lobster doesn't overcook.
201
00:09:18,920 --> 00:09:22,920
Usually, lobster thermidor
is a creamy, slightly cheesy sauce
202
00:09:22,920 --> 00:09:24,760
that you put onto a split lobster
and put it under a grill
203
00:09:24,760 --> 00:09:27,680
just to toast up and caramelise.
204
00:09:28,680 --> 00:09:30,080
Lobster going in.
205
00:09:32,560 --> 00:09:34,200
One minute.
206
00:09:34,200 --> 00:09:35,960
MICHAEL: I want to have
good-sized chunks of lobster
207
00:09:35,960 --> 00:09:37,680
in each bite of my sandwich,
208
00:09:37,680 --> 00:09:40,680
so I'm gonna chop it up
into lobster nuggets,
209
00:09:40,680 --> 00:09:42,720
uh, add that into my bechamel
210
00:09:42,720 --> 00:09:45,720
and that will go inside
the brioche bread.
211
00:09:45,720 --> 00:09:47,760
Here we go.
212
00:09:47,760 --> 00:09:49,480
Let's pop it.
213
00:09:49,480 --> 00:09:51,600
CHRISTINA: Poppin' bottles! (LAUGHS)
214
00:09:51,600 --> 00:09:54,760
MICHAEL: As a development chef,
it's all about experimenting
215
00:09:54,760 --> 00:09:57,000
and trying to find new
and interesting flavour combinations
216
00:09:57,000 --> 00:09:59,240
to get people excited about food.
217
00:10:02,640 --> 00:10:04,200
(CORK POPS)
CHRISTINA: Whoo!
218
00:10:04,200 --> 00:10:07,360
MICHAEL: And I just want to add
some champagne to my thermidor sauce
219
00:10:07,360 --> 00:10:09,120
to boost the flavour.
220
00:10:10,960 --> 00:10:14,280
I've gotta get this right, because
overcooked lobster is no good.
221
00:10:17,760 --> 00:10:19,120
Whoo!
222
00:10:20,120 --> 00:10:21,200
Look.
223
00:10:21,200 --> 00:10:23,840
Have I run a marathon or what?
Like, this is...
224
00:10:23,840 --> 00:10:25,040
(PANTS)
225
00:10:25,040 --> 00:10:26,480
ANDY: Minoli!
226
00:10:26,480 --> 00:10:27,960
Hello.
Are you a fan of the jaffle?
227
00:10:27,960 --> 00:10:30,240
I love a jaffle.
You love a jaffle?
228
00:10:30,240 --> 00:10:31,560
Yeah, yeah, yeah.
That's a good start.
229
00:10:31,560 --> 00:10:32,920
It's...
230
00:10:32,920 --> 00:10:35,800
..um, it's something that my mum
used to make with leftover curries.
231
00:10:35,800 --> 00:10:36,920
Oh, oh!
Yeah.
232
00:10:36,920 --> 00:10:39,480
So you're doing a curry jaffle?
Yeah. Like...
233
00:10:39,480 --> 00:10:40,520
Makes sense.
234
00:10:40,520 --> 00:10:42,880
It's the only jaffle that
I've really eaten, to be honest.
235
00:10:42,880 --> 00:10:46,040
Do you reckon you'll get enough time
to, like, build some bold flavours?
236
00:10:46,040 --> 00:10:48,360
Really, you've only got 38 to go
237
00:10:48,360 --> 00:10:50,040
and you haven't even
got anything in your pan.
238
00:10:50,040 --> 00:10:52,240
Yeah.
You got enough time?
239
00:10:52,240 --> 00:10:55,560
You know, sometimes this is
when I get my best work done.
240
00:10:55,560 --> 00:10:58,680
Chicken curry in a jaffle
with tomato chutney.
241
00:10:58,680 --> 00:11:00,080
MINOLI: And potatoes on the inside.
242
00:11:00,080 --> 00:11:01,080
And potato...
Yep.
243
00:11:01,080 --> 00:11:02,520
..all in now 37 minutes?
244
00:11:02,520 --> 00:11:04,400
Yep.
Good luck.
245
00:11:04,400 --> 00:11:05,680
Oh, thanks!
246
00:11:05,680 --> 00:11:08,800
MINOLI: I'm giving
everything I've got in round one.
247
00:11:08,800 --> 00:11:10,440
No-one wants to be in elimination.
248
00:11:14,040 --> 00:11:16,800
It was really amazing
that I got another chance
249
00:11:16,800 --> 00:11:18,640
to come back into the competition,
250
00:11:18,640 --> 00:11:20,560
and so I need
to make the most of it.
251
00:11:20,560 --> 00:11:24,920
MasterChef changed my life because
it opened up so many doors in food.
252
00:11:24,920 --> 00:11:28,480
I have no idea how I fit in all the
things that I did in the last year.
253
00:11:28,480 --> 00:11:30,800
Cooking at restaurants,
a pop-up restaurant,
254
00:11:30,800 --> 00:11:35,160
cooking classes, and in between,
I went through surgery.
255
00:11:37,480 --> 00:11:40,760
I had a recurrence of breast cancer,
256
00:11:40,760 --> 00:11:44,280
then I...just decided to be, like,
"Nup, go."
257
00:11:44,280 --> 00:11:46,880
Like, so I had a double mastectomy,
258
00:11:46,880 --> 00:11:48,800
which is...crazy.
259
00:11:48,800 --> 00:11:50,520
I remember being in the hospital,
260
00:11:50,520 --> 00:11:52,960
and I was just, like, "Yes!"
261
00:11:52,960 --> 00:11:56,000
You know,
"Bye-bye, cancer. Stuff ya.
262
00:11:56,000 --> 00:11:57,800
"You're out. I've kicked you out."
263
00:11:59,000 --> 00:12:02,200
I feel like
I took control of my life, and...
264
00:12:02,200 --> 00:12:04,880
..it was really freeing.
265
00:12:04,880 --> 00:12:07,840
I want to be thinking about
moving my life forward.
266
00:12:07,840 --> 00:12:11,080
I want to focus on food,
my life in food.
267
00:12:11,080 --> 00:12:14,640
I've got another chance
at the MasterChef title.
268
00:12:14,640 --> 00:12:17,120
I'm really hungry for it now.
269
00:12:17,120 --> 00:12:19,120
This is wild. This is wild.
270
00:12:19,120 --> 00:12:21,560
This is wild.
271
00:12:21,560 --> 00:12:22,920
Jenn!
Hello!
272
00:12:22,920 --> 00:12:25,280
JOCK: This is
already making me very happy.
273
00:12:25,280 --> 00:12:27,480
I am making...
What are you making?
..a bulgogi jaffle.
274
00:12:27,480 --> 00:12:28,640
Cool.
It's a little bit ambitious.
275
00:12:28,640 --> 00:12:31,400
I want to use the rice
as the bread coating.
276
00:12:31,400 --> 00:12:32,560
Oh, wow.
277
00:12:32,560 --> 00:12:36,080
The rice is gonna take probably
30 minutes to cook properly.
278
00:12:38,880 --> 00:12:41,320
Alright. I'm gonna leave you to it.
Yep.
'Cause you do have a lot to do.
279
00:12:41,320 --> 00:12:42,320
Thank you.
280
00:12:42,320 --> 00:12:43,760
JENN: I'm definitely
taking a bit of a risk.
281
00:12:43,760 --> 00:12:47,640
The jaffle I'm making
will have a crispy rice layer
282
00:12:47,640 --> 00:12:49,680
instead of...bread.
283
00:12:49,680 --> 00:12:52,080
If the rice doesn't turn crunchy,
284
00:12:52,080 --> 00:12:55,400
it's gonna be no good,
it's gonna be soggy, but...
285
00:12:55,400 --> 00:12:57,040
..you know what they say -
with big risks
286
00:12:57,040 --> 00:13:01,160
come big rewards if you succeed,
so, hopefully, I can pull this off.
287
00:13:01,160 --> 00:13:02,680
(LAUGHS)
288
00:13:04,400 --> 00:13:08,760
It's toastie time in 30 minutes!
30 minutes!
289
00:13:08,760 --> 00:13:11,120
Come on, gang!
JOCK: Let's go!
(WHISTLING)
290
00:13:11,120 --> 00:13:14,840
Let's go!
Come on! Come on, cook!
291
00:13:14,840 --> 00:13:16,880
(LAUGHS)
292
00:13:22,320 --> 00:13:24,960
Cook, you bugger!
293
00:13:24,960 --> 00:13:26,560
(PANTS) Oh, God! I'm so unfit.
294
00:13:26,560 --> 00:13:28,240
(PANTS)
295
00:13:28,240 --> 00:13:29,920
OK.
296
00:13:29,920 --> 00:13:31,520
OK. (EXHALES)
297
00:13:31,520 --> 00:13:33,720
(SPEAKS INDISTINCTLY AND EXHALES) OK.
298
00:13:33,720 --> 00:13:36,120
CHRISTINA: Definitely worries me
if we go into round two.
299
00:13:36,120 --> 00:13:38,560
The Favourites,
they're all strong cooks.
300
00:13:38,560 --> 00:13:41,360
They'll be really hard
to compete against.
301
00:13:41,360 --> 00:13:45,880
So, hopefully, one of us can put up
the best jaffle and save the team.
302
00:13:45,880 --> 00:13:47,240
Butter...
303
00:13:47,240 --> 00:13:48,720
..butter makes everything better.
304
00:13:48,720 --> 00:13:51,120
CHRISTINA: And I'm gonna do something
that's out of the box.
305
00:13:51,120 --> 00:13:53,360
I'm actually
not going to use any bread.
306
00:13:53,360 --> 00:13:57,840
I'm hoping that I can make
a bechamel sauce big enough
307
00:13:57,840 --> 00:14:01,480
where it will hold its shape
inside the jaffle iron.
308
00:14:01,480 --> 00:14:02,720
Oh, no, don't.
309
00:14:02,720 --> 00:14:04,600
Pasta?
Yeah.
310
00:14:04,600 --> 00:14:06,800
Pasta?!
I'm not making a sandwich.
311
00:14:06,800 --> 00:14:08,240
You're not making a sandwich?
312
00:14:08,240 --> 00:14:10,280
I'm not making a sandwich.
What's going in the toastie, then?
313
00:14:10,280 --> 00:14:13,520
Um, I'm going to do kind of, like,
my version of mac and cheese.
314
00:14:13,520 --> 00:14:15,480
I'm going rogue.
I like it. I like it.
315
00:14:15,480 --> 00:14:17,560
'Cause you need to go rogue
to stand out in something like this.
316
00:14:17,560 --> 00:14:18,920
There's no use...
Yeah. I'm hoping...
317
00:14:18,920 --> 00:14:20,840
..you know,
there's no use playing it safe.
318
00:14:20,840 --> 00:14:21,840
CHRISTINA: Yep.
319
00:14:21,840 --> 00:14:23,320
All I'm worr...I'm coming back
320
00:14:23,320 --> 00:14:24,840
when you put this thing
in the jaffle maker,
321
00:14:24,840 --> 00:14:28,080
because all I'm worried about is
how everything is gonna go in there
322
00:14:28,080 --> 00:14:32,040
without having anything to, like,
hold it together, i.e., bread.
323
00:14:32,040 --> 00:14:34,080
CHRISTINA: I'm hop...
I'm hoping that it will work.
324
00:14:34,080 --> 00:14:35,280
I'll be back.
OK.
325
00:14:35,280 --> 00:14:38,760
Oh, no. What have I done? (LAUGHS)
326
00:14:38,760 --> 00:14:40,600
CHRISTINA:
I've never tried it before,
327
00:14:40,600 --> 00:14:43,680
but I think
the flavours are gonna be great.
328
00:14:43,680 --> 00:14:46,440
I just don't know
if it's actually going to work.
329
00:14:46,440 --> 00:14:48,440
Oh!
330
00:14:48,440 --> 00:14:51,280
God, I hope this works.
God, I hope this works.
331
00:15:01,600 --> 00:15:07,000
It's almost time to stuff and press!
You got 20 minutes to go.
332
00:15:07,000 --> 00:15:08,600
Come on, blue, let's bring it home!
333
00:15:08,600 --> 00:15:10,960
(APPLAUSE)
JULIE: It smells amazing, guys.
334
00:15:10,960 --> 00:15:13,960
CHRISTINA: YOU smell amazing, Julie.
ALVIN: You!
335
00:15:13,960 --> 00:15:16,160
YOU smell amazing.
YOU smell amazing.
336
00:15:18,200 --> 00:15:20,920
# Julie Goodwin, Julie Goodwin... #
337
00:15:21,960 --> 00:15:23,240
(LAUGHS)
338
00:15:23,240 --> 00:15:25,360
What would you have done?
JULIE: Tinned spaghetti and cheese.
339
00:15:25,360 --> 00:15:26,800
Tinned spaghetti and cheese?
340
00:15:26,800 --> 00:15:29,240
(LAUGHS)
341
00:15:29,240 --> 00:15:30,680
I'm all about it.
(JULIE LAUGHS)
342
00:15:30,680 --> 00:15:31,960
This is awesome.
343
00:15:31,960 --> 00:15:36,040
45 minutes to create a jaffle,
that sounds like a really long time,
344
00:15:36,040 --> 00:15:40,160
but not in this place,
and if they have the best jaffle,
345
00:15:40,160 --> 00:15:43,120
they save their whole team
from elimination.
346
00:15:43,120 --> 00:15:45,880
That's never happened before.
It's crazy.
347
00:15:45,880 --> 00:15:47,960
So clever, Jenn. So clever.
348
00:15:47,960 --> 00:15:50,600
JULIE: From up here on the gantry,
349
00:15:50,600 --> 00:15:54,400
the aromas that I'm getting
from a whole lot of these jaffles
350
00:15:54,400 --> 00:15:56,360
is overwhelming.
351
00:15:56,360 --> 00:15:58,560
Christina's doing a great pot.
352
00:15:58,560 --> 00:16:02,240
It looks amazing,
stretchy and cheesy and wonderful,
353
00:16:02,240 --> 00:16:05,640
and I'm assuming
she's gonna put that inside a jaffle.
354
00:16:07,160 --> 00:16:08,160
Christina.
(LAUGHS)
355
00:16:08,160 --> 00:16:09,600
JULIE: That looks amazing.
356
00:16:09,600 --> 00:16:11,680
Yeah, but I'm not using bread.
357
00:16:13,840 --> 00:16:15,560
(LAUGHS) This is awesome!
358
00:16:15,560 --> 00:16:18,240
For this to work,
this pasta and sauce
359
00:16:18,240 --> 00:16:21,160
are gonna have to cook on the outside
enough to hold together,
360
00:16:21,160 --> 00:16:24,840
otherwise it's just gonna be a plate
with some...
361
00:16:24,840 --> 00:16:26,880
..weird pasta on it.
362
00:16:26,880 --> 00:16:28,800
No such thing as too cheesy, right?
363
00:16:32,640 --> 00:16:34,560
The blue team needs to win.
364
00:16:34,560 --> 00:16:38,440
(LAUGHTER)
True.
365
00:16:38,440 --> 00:16:39,440
MELISSA: Sashi?
366
00:16:39,440 --> 00:16:41,560
God, that smells so good,
by the way.
367
00:16:41,560 --> 00:16:43,160
(LAUGHS)
368
00:16:43,160 --> 00:16:44,720
SASHI:
So this is a tandoori-style jaffle.
369
00:16:44,720 --> 00:16:45,720
MELISSA: Fantastic.
370
00:16:45,720 --> 00:16:47,800
SASHI:
So you have tandoori chicken...
MELISSA: Yep.
371
00:16:47,800 --> 00:16:50,920
..date and tamarind chutney,
coriander chutney, some brioche...
372
00:16:50,920 --> 00:16:52,280
MELISSA: Yep.
..two types of cheese.
373
00:16:52,280 --> 00:16:57,320
I mean, so this smells like
an all-killer, no-filler jaffle.
374
00:16:57,320 --> 00:16:58,880
I'm very, very excited by this.
375
00:16:58,880 --> 00:17:00,960
SASHI: I'm confident
I can make a good jaffle.
376
00:17:00,960 --> 00:17:03,840
The tandoori chicken
is smokey, lightly seasoned
377
00:17:03,840 --> 00:17:06,160
with a bit of chilli and salt,
378
00:17:06,160 --> 00:17:10,240
and hopefully I'll have enough time
to assemble and cook it.
379
00:17:11,960 --> 00:17:13,400
Mmm.
Good?
380
00:17:13,400 --> 00:17:14,760
Mmm!
You happy?
381
00:17:14,760 --> 00:17:15,920
Yep.
That's it.
382
00:17:15,920 --> 00:17:18,600
Who's gonna be the jaffle hero?
383
00:17:18,600 --> 00:17:19,880
15 minutes to go!
384
00:17:19,880 --> 00:17:21,680
Whoo!
Come on, guys! 15!
385
00:17:24,960 --> 00:17:28,560
Push it out, team!
We're gonna take it! Come on!
386
00:17:28,560 --> 00:17:32,240
There is no chill vibe
in the MasterChef kitchen.
387
00:17:32,240 --> 00:17:36,080
I'm cooking a Malay-style sandwich,
which is mutabar, it's mince,
388
00:17:36,080 --> 00:17:38,840
bit of pickle on the side
and a chilli dipping sauce.
389
00:17:38,840 --> 00:17:41,120
Breathe in that chilli, hey?
390
00:17:41,120 --> 00:17:42,120
Whoo!
391
00:17:42,120 --> 00:17:45,640
If I score a top dish of
something that I know packs a punch
392
00:17:45,640 --> 00:17:47,400
and saves my team,
393
00:17:47,400 --> 00:17:49,480
I'm gonna feel
on top of the world today.
394
00:17:49,480 --> 00:17:51,280
Come on, bring it home,
bring it home.
395
00:17:51,280 --> 00:17:54,280
I'm doing a saute chicken jaffle
with peanut butter sauce,
396
00:17:54,280 --> 00:17:57,320
and it's gonna be gooey
with mozzarella and cheese.
397
00:17:57,320 --> 00:18:00,480
15 minutes left.
I've got my chicken.
398
00:18:00,480 --> 00:18:02,400
I want to cut my bread,
get my cheese prepped up
399
00:18:02,400 --> 00:18:04,520
and get ready to go.
400
00:18:04,520 --> 00:18:05,920
MICHAEL: You try mine.
401
00:18:05,920 --> 00:18:07,200
What do you reckon?
CHRISTINA: Yep.
402
00:18:09,960 --> 00:18:11,800
Marry me. (LAUGHS)
(MICHAEL LAUGHS)
403
00:18:11,800 --> 00:18:13,320
It's so good.
404
00:18:13,320 --> 00:18:15,080
Let's go!
405
00:18:15,080 --> 00:18:16,840
JOCK: Matt.
MATT: Jock.
406
00:18:16,840 --> 00:18:19,040
What do you got here? Chorizo?
Uh, chorizo.
407
00:18:19,040 --> 00:18:22,400
I'm making
a smokey baked bean toastie.
408
00:18:22,400 --> 00:18:23,400
Yum!
Yeah.
409
00:18:23,400 --> 00:18:26,200
Baked beans in a jaffle is a thing.
Baked beans is...
it's what we always have.
410
00:18:26,200 --> 00:18:28,880
New Zealand, baked beans,
in a jaffle with cheese. Delicious.
411
00:18:28,880 --> 00:18:30,960
I'm, uh...
Perfect.
..making a smokey version.
412
00:18:30,960 --> 00:18:33,080
So, what are you doing? You're
doing...rocking your own beans?
413
00:18:33,080 --> 00:18:35,600
Yep. That's the smokey paprika.
414
00:18:35,600 --> 00:18:38,400
And are you...oil, butter or dry?
415
00:18:38,400 --> 00:18:40,440
I'm gonna use the chorizo oil
from the cooking oil...
416
00:18:40,440 --> 00:18:41,920
(LAUGHS)
..on the outside.
417
00:18:41,920 --> 00:18:42,960
Next-level.
Yeah. Yeah.
418
00:18:42,960 --> 00:18:44,480
Good luck, mate.
Thanks, Jock.
419
00:18:44,480 --> 00:18:46,960
MATT: Round one,
I want to make the best jaffle.
420
00:18:46,960 --> 00:18:48,440
Or toastie pie. (LAUGHS)
421
00:18:48,440 --> 00:18:50,240
Whatever it is.
422
00:18:50,240 --> 00:18:52,280
We don't have jaffles in New Zealand.
We've got toastie pies.
423
00:18:52,280 --> 00:18:54,320
You know, it's like a toastie,
but it's closed, so it's a pie.
424
00:18:54,320 --> 00:18:55,520
A toastie pie.
425
00:18:55,520 --> 00:18:58,760
Rather than...like, jaffles...
definitely Australian thing.
426
00:19:02,080 --> 00:19:05,360
I think my passion for cooking
really only developed
427
00:19:05,360 --> 00:19:07,240
over the last three years
since moving to Melbourne
428
00:19:07,240 --> 00:19:08,360
with my girlfriend.
429
00:19:08,360 --> 00:19:11,280
If we could dine out every night
of the week, we probably would.
430
00:19:11,280 --> 00:19:14,800
Before that, in New Zealand, I was
actually living at a boarding school.
431
00:19:14,800 --> 00:19:18,920
I'm a secondary school teacher
and I teach accounting and business.
432
00:19:18,920 --> 00:19:22,920
So, stepping out of the
high school classroom as a teacher
433
00:19:22,920 --> 00:19:26,680
and into the MasterChef classroom
as a student,
434
00:19:26,680 --> 00:19:28,400
it's a weird feeling.
435
00:19:29,560 --> 00:19:31,440
It's the ultimate test
to be up against
436
00:19:31,440 --> 00:19:34,520
12 of MasterChef's strongest alumni.
437
00:19:34,520 --> 00:19:36,560
How are we looking?
What do you reckon?
438
00:19:36,560 --> 00:19:41,000
MATT: But I think that all of us,
Fans have been doing pretty well.
439
00:19:41,000 --> 00:19:42,040
OK, guys. Let's go.
440
00:19:42,040 --> 00:19:45,080
We've got to get these closed. We've
got to get these closed. Come on.
441
00:19:45,080 --> 00:19:47,200
MATT: Right now,
we're starting to cook our jaffles.
442
00:19:47,200 --> 00:19:50,160
Let's go, Fans! Have a crack.
443
00:19:50,160 --> 00:19:51,840
WOMAN: Yeah!
MAN: Whoo-hoo!
444
00:19:51,840 --> 00:19:54,480
WOMAN: Yes, Mon! Looks delicious.
445
00:19:54,480 --> 00:19:56,560
MATT: Being in the kitchen
in a team's really exhilarating
446
00:19:56,560 --> 00:19:58,520
and it's a bit of a happy place.
447
00:19:58,520 --> 00:20:03,000
This is where I want to be. This
is a really fun environment for me.
448
00:20:06,840 --> 00:20:09,400
Good. I think...I'm trying to taste
all the flavours together.
449
00:20:09,400 --> 00:20:12,600
I've finished prepping
my bulgogi stir-fry now.
450
00:20:12,600 --> 00:20:14,960
My rice is ready.
451
00:20:14,960 --> 00:20:17,080
I put in some kimchi
and some shredded mozzarella.
452
00:20:17,080 --> 00:20:19,320
MELANIE:
Then just trust your palate.
Yep.
453
00:20:19,320 --> 00:20:20,480
Like, these are flavours you know.
454
00:20:20,480 --> 00:20:22,520
So just...you know.
Yep.
455
00:20:22,520 --> 00:20:25,680
Needs more kimchi,
needs more kimchi. (LAUGHS)
456
00:20:25,680 --> 00:20:28,800
I'm just praying to the jaffle gods
457
00:20:28,800 --> 00:20:31,840
that this rice will crisp up
in this jaffle machine.
458
00:20:31,840 --> 00:20:33,880
I'm going to go for it,
and, hopefully,
459
00:20:33,880 --> 00:20:36,400
all the filling
will just stay inside.
460
00:20:36,400 --> 00:20:39,120
Close the jaffle machine
and now I just have to wait.
461
00:20:39,120 --> 00:20:40,960
JULIE: Get 'em in.
462
00:20:40,960 --> 00:20:43,040
Oh, guys, get 'em in!
463
00:20:45,040 --> 00:20:46,640
God! Less than 10 minutes.
464
00:20:51,440 --> 00:20:54,080
MICHAEL: I mean, there's plenty of
lobster in mine, I know that much.
465
00:20:54,080 --> 00:20:56,160
So I'm making mac and cheese,
466
00:20:56,160 --> 00:20:59,800
and Michael's on the other side
cooking lobster,
467
00:20:59,800 --> 00:21:03,520
and he has caviar, and I think
there's some champagne there.
468
00:21:05,440 --> 00:21:07,720
I think his dish
is gonna be delicious.
469
00:21:07,720 --> 00:21:09,440
MICHAEL: Alright.
470
00:21:09,440 --> 00:21:10,840
Got a bit of time.
471
00:21:10,840 --> 00:21:13,280
CHRISTINA: My food is like
what you have after a big night out.
472
00:21:13,280 --> 00:21:15,600
Like, "Oh, yeah, let's just
put the leftover mac and cheese
473
00:21:15,600 --> 00:21:17,040
"in the jaffle iron."
474
00:21:17,040 --> 00:21:19,280
MICHAEL: You gonna toast?
CHRISTINA: Yeah, I'm gonna toast.
475
00:21:19,280 --> 00:21:20,440
Andy!
476
00:21:20,440 --> 00:21:25,680
CHRISTINA: All of my elements are
ready to transfer to the jaffle iron.
477
00:21:25,680 --> 00:21:26,680
Oh, oh, oh.
Look at that.
478
00:21:26,680 --> 00:21:27,720
Oh. Yep.
(LAUGHS)
479
00:21:27,720 --> 00:21:30,240
MELISSA: Oh! Look at the stretch!
JOCK: Ye-es!
480
00:21:30,240 --> 00:21:32,000
(LAUGHS)
(LAUGHS)
481
00:21:33,520 --> 00:21:35,040
There's some cheese in there.
ANDY: Oh!
482
00:21:35,040 --> 00:21:37,960
Christina, can you do
an extra one for me, please?
483
00:21:37,960 --> 00:21:39,480
Sure.
JOCK: Awesome.
484
00:21:39,480 --> 00:21:42,000
You're really going hard on the fill
as well. You're not shying back.
485
00:21:42,000 --> 00:21:43,960
I'm, like...you know what,
I'm just gonna give you guys...
486
00:21:43,960 --> 00:21:45,400
This is gonna be the make-or-break.
487
00:21:45,400 --> 00:21:46,560
Can you close it?
Do you know what?
488
00:21:46,560 --> 00:21:48,680
When I close it, it's probably
gonna go everywhere, but...
489
00:21:48,680 --> 00:21:50,880
..you know what, let's just go nuts.
490
00:21:53,360 --> 00:21:57,240
I over-filled it.
(BOTH LAUGH)
491
00:21:57,240 --> 00:22:01,160
ANDY: Oh! (LAUGHS)
(CHRISTINA LAUGHS)
492
00:22:01,160 --> 00:22:02,240
That's gold.
493
00:22:02,240 --> 00:22:06,280
OK. Well, it's in. So now
you've just got to cross fingers.
494
00:22:06,280 --> 00:22:08,240
I'm digging it. I'm digging it.
495
00:22:08,240 --> 00:22:10,160
It's...so messy,
496
00:22:10,160 --> 00:22:14,080
but it's cooking away,
so I'm going to let it do its thing.
497
00:22:14,080 --> 00:22:15,480
Let the baby sleep. (LAUGHS)
498
00:22:15,480 --> 00:22:18,480
You're doing OK, Sashi?
Yep, yep. I'm good.
499
00:22:19,720 --> 00:22:22,040
Have a look at both of the teams
helping each other now.
500
00:22:22,040 --> 00:22:23,560
Like, they're all jumping in...
501
00:22:23,560 --> 00:22:25,440
I love that.
..trying to save the team, right?
502
00:22:25,440 --> 00:22:26,600
The first time we've seen it.
Yep.
503
00:22:26,600 --> 00:22:27,600
I'm loving it.
Yep.
Yeah.
504
00:22:27,600 --> 00:22:29,000
Christina,
are you happy with those ones?
505
00:22:29,000 --> 00:22:31,640
What...whatever you've got. Yeah.
Thank you so much. You're amazing.
506
00:22:31,640 --> 00:22:33,880
(BOTH LAUGH)
Alright.
507
00:22:33,880 --> 00:22:35,800
Sashi, come here. Butter.
Butter.
508
00:22:35,800 --> 00:22:38,440
Max, you got time for another bite?
MAX: Yep.
509
00:22:38,440 --> 00:22:41,520
JENN: If I have to back up,
bread or croissant?
510
00:22:41,520 --> 00:22:43,720
You handing out little testers?
Yeah.
511
00:22:43,720 --> 00:22:45,800
Are you happy?
Oh.
512
00:22:45,800 --> 00:22:47,320
Here. One for you.
Thank you.
513
00:22:47,320 --> 00:22:48,320
(LAUGHS)
514
00:22:48,320 --> 00:22:50,080
I thought that was gonna be, like,
just rice
515
00:22:50,080 --> 00:22:52,840
as the bread -
that's what's in there?
516
00:22:52,840 --> 00:22:55,280
I really want this to work.
ANDY: Mmm.
517
00:22:55,280 --> 00:22:57,080
It's good,
but I reckon if this works...
518
00:22:57,080 --> 00:22:58,240
The...yep.
519
00:22:58,240 --> 00:23:00,160
I want it...
..it'll be a game changer.
..I want it to work.
520
00:23:00,160 --> 00:23:01,880
I need it to work.
Mm-hm.
521
00:23:03,560 --> 00:23:04,960
MELANIE:
You might be pushing it, Jenn.
522
00:23:04,960 --> 00:23:07,800
JENN: I've got to pull out all stops.
I want to save my team.
523
00:23:07,800 --> 00:23:10,800
I don't want anyone to go home.
I'm not ready for that yet.
524
00:23:10,800 --> 00:23:14,320
I was imagining the rice would crisp
up really fast in the jaffle maker,
525
00:23:14,320 --> 00:23:18,400
but I don't know
if that's gonna be in time.
526
00:23:30,440 --> 00:23:32,960
and I want them full of toasties
in three minutes.
527
00:23:32,960 --> 00:23:34,680
ANDY: Come on, guys!
528
00:23:34,680 --> 00:23:36,520
Come on, guys!
529
00:23:36,520 --> 00:23:39,240
Ooh, Nelly! It's cooking.
530
00:23:39,240 --> 00:23:40,240
Is it soft?
531
00:23:40,240 --> 00:23:41,520
Yeah, it is.
532
00:23:41,520 --> 00:23:43,120
Mate, strain it off.
DANIEL: Beauty!
533
00:23:43,120 --> 00:23:44,960
(LAUGHS) Yes!
534
00:23:48,000 --> 00:23:49,640
ALVIN: Minoli?
MINOLI: Yeah?
535
00:23:49,640 --> 00:23:52,160
That smells so good.
(LAUGHS) Oh! Thanks, man.
536
00:23:52,160 --> 00:23:54,960
MINOLI: Everyone in the
Favourites team really want to win.
537
00:23:54,960 --> 00:23:56,440
Uh...tongs, tongs, tongs.
538
00:23:56,440 --> 00:23:57,560
Alvin, I'm using your tongs.
539
00:23:57,560 --> 00:23:59,680
ALVIN: Use my tongs.
OK.
540
00:23:59,680 --> 00:24:02,960
MINOLI:
And we're all starting to plate up.
541
00:24:02,960 --> 00:24:04,320
Oh, so hot!
542
00:24:04,320 --> 00:24:06,440
MINOLI: I've made chicken curry
and potatoes in a jaffle,
543
00:24:06,440 --> 00:24:09,640
and I'm feeling good about my jaffle.
544
00:24:09,640 --> 00:24:10,640
It looks glorious.
545
00:24:10,640 --> 00:24:12,560
WOMAN: Oh, yum!
546
00:24:12,560 --> 00:24:15,160
MINOLI: The filling is so yummy,
but I haven't tried it as a whole,
547
00:24:15,160 --> 00:24:19,840
so I'm really hoping that the balance
of filling, which is like this,
548
00:24:19,840 --> 00:24:22,080
to the bread, is perfect.
549
00:24:24,720 --> 00:24:27,760
I need to do some exercises.
I know.
550
00:24:27,760 --> 00:24:30,000
(LAUGHS)
Start breathing exercises now.
551
00:24:30,000 --> 00:24:34,120
Start stretching.
(BREATHES DEEPLY)
552
00:24:35,800 --> 00:24:37,040
MAN: Let's plate up, guys.
553
00:24:37,040 --> 00:24:39,640
No sandwich gets left behind.
(LAUGHTER)
554
00:24:39,640 --> 00:24:40,960
Not on my watch.
555
00:24:42,760 --> 00:24:43,840
Ah!
556
00:24:45,120 --> 00:24:46,640
Here we go!
557
00:24:46,640 --> 00:24:48,200
HARRY: As I've been cooking,
I've been tasting
558
00:24:48,200 --> 00:24:49,440
my Big Mac mushroom jaffle.
559
00:24:49,440 --> 00:24:50,440
So close.
560
00:24:50,440 --> 00:24:53,040
HARRY: I think
it tastes like a Big Mac, and...
561
00:24:53,040 --> 00:24:55,360
..I'm really hoping
that the judges taste that too.
562
00:24:55,360 --> 00:24:57,520
WOMAN: Whoo-hoo!
563
00:24:57,520 --> 00:25:00,440
One minute to go!
MAN: Come on!
564
00:25:02,560 --> 00:25:04,680
WOMAN: What do you reckon?
MAN: That looks good.
565
00:25:19,560 --> 00:25:22,240
CHRISTINA: Do you know what?
I'm gonna open mine now.
MICHAEL: Go on.
566
00:25:22,240 --> 00:25:24,400
CHRISTINA: It's the moment of truth.
567
00:25:24,400 --> 00:25:28,560
I have to pop that sucker open
and see if it's all stuck together.
568
00:25:31,520 --> 00:25:33,040
(LAUGHS AND CLAPS)
569
00:25:33,040 --> 00:25:35,720
MICHAEL: (LAUGHS) Hey!
570
00:25:35,720 --> 00:25:37,920
Yes!
Oh, just got a chilli in my eye.
571
00:25:37,920 --> 00:25:40,120
(LAUGHS)
(LAUGHS)
572
00:25:40,120 --> 00:25:42,480
CHRISTINA: OK, Michael, might need
your help. I need to take it out.
573
00:25:42,480 --> 00:25:44,920
MICHAEL: Yep.
CHRISTINA: But I'm shaking too much.
574
00:25:44,920 --> 00:25:46,160
MICHAEL: Let's do it.
CHRISTINA: OK.
575
00:25:46,160 --> 00:25:47,640
You trust me?
Yes. Always.
576
00:25:47,640 --> 00:25:50,520
CHRISTINA: I have my plate there
waiting to...to catch
577
00:25:50,520 --> 00:25:53,000
the...the baby as she falls out.
578
00:25:53,000 --> 00:25:54,160
OK.
MICHAEL: Alright. Here we go.
579
00:25:54,160 --> 00:25:55,720
CHRISTINA: OK.
MICHAEL: Ready?
580
00:25:55,720 --> 00:25:58,480
CHRISTINA: It's worked.
He got it out in one piece.
581
00:25:58,480 --> 00:26:01,520
Michael is the most amazing person
on the planet right now!
582
00:26:01,520 --> 00:26:04,360
I cannot believe
that I've somehow pulled this off.
583
00:26:04,360 --> 00:26:07,200
(LAUGHS) This is crazy.
584
00:26:07,200 --> 00:26:08,680
Oh! What have I done?
585
00:26:08,680 --> 00:26:11,480
Alright, it's toastie time in 10!
586
00:26:11,480 --> 00:26:13,720
JUDGES: Nine! Eight!
587
00:26:13,720 --> 00:26:15,200
Seven! Six!
588
00:26:15,200 --> 00:26:17,480
Five! Four!
589
00:26:17,480 --> 00:26:19,680
Three! Two! One!
590
00:26:19,680 --> 00:26:21,720
That's it!
Get 'em out!
591
00:26:21,720 --> 00:26:23,240
Whoo!
Whoo-hoo!
592
00:26:23,240 --> 00:26:25,800
Whoo-hoo!
That was so good!
593
00:26:25,800 --> 00:26:27,200
(LAUGHS)
594
00:26:27,200 --> 00:26:29,840
Oh, my God!
595
00:26:31,560 --> 00:26:33,320
Thank you so much.
Well done. My pleasure.
596
00:26:33,320 --> 00:26:35,080
You saved me. You saved me.
That's OK.
597
00:26:35,080 --> 00:26:37,040
We're a team, right? We're a team.
Yeah. Team.
598
00:26:38,040 --> 00:26:39,480
Yes!
Uh!
599
00:26:39,480 --> 00:26:41,280
Good job, guys.
Thanks for helping me
with the butter.
600
00:26:41,280 --> 00:26:42,600
Oh, you're welcome!
601
00:26:42,600 --> 00:26:45,520
I know butter. I can do butter.
(LAUGHS)
602
00:26:47,400 --> 00:26:50,400
Alright, guys, bring 'em down!
Let's go!
603
00:26:53,120 --> 00:26:55,680
I am happy with the jaffle.
It's golden brown.
604
00:26:55,680 --> 00:26:57,280
WOMAN: Oh! Not too shabby.
605
00:26:57,280 --> 00:27:01,040
JENN: But taking my jaffle down,
it feels like, you know,
606
00:27:01,040 --> 00:27:03,560
when you bring your dog
to the dog park.
607
00:27:03,560 --> 00:27:06,080
My jaffle is not as pretty
as the other jaffles out there,
608
00:27:06,080 --> 00:27:09,120
but I know that it's my jaffle.
609
00:27:09,120 --> 00:27:10,440
You know what? It tastes good.
610
00:27:10,440 --> 00:27:12,720
God, they all look so good.
611
00:27:13,720 --> 00:27:17,800
Oh, my God! Jeez!
612
00:27:17,800 --> 00:27:21,240
WOMAN: What is going on?!
This is crazy.
613
00:27:24,120 --> 00:27:25,240
Like, we all know,
614
00:27:25,240 --> 00:27:28,640
Jock is a bottomless pit
when it comes to eating, right?
615
00:27:28,640 --> 00:27:30,800
That's all pasta?
That's all pasta.
616
00:27:30,800 --> 00:27:34,720
WOMAN: But there's 22 jaffles
that the judges have to eat.
617
00:27:34,720 --> 00:27:37,040
Like...this is like
an eating competition.
618
00:27:38,560 --> 00:27:40,880
MAN: I want this.
WOMAN: That looks gorgeous.
619
00:27:42,200 --> 00:27:44,440
(SIGHS)
620
00:27:44,440 --> 00:27:46,680
Looks yum, guys. Sick.
621
00:27:46,680 --> 00:27:48,080
Alright. Let's taste.
622
00:27:50,000 --> 00:27:52,920
There are 22 jaffles here.
We're going to taste 'em all.
623
00:27:52,920 --> 00:27:54,360
And the ones that we like,
624
00:27:54,360 --> 00:27:57,520
we're going to move
to this short-list table.
625
00:27:59,600 --> 00:28:01,040
Mm-hm.
626
00:28:04,560 --> 00:28:06,480
WOMAN: Oh!
627
00:28:07,560 --> 00:28:10,800
JENN: Mel makes her way
to my crispy rice bulgogi jaffle.
628
00:28:10,800 --> 00:28:15,600
I'm just praying again to the jaffle
gods that it'll hold its shape.
629
00:28:15,600 --> 00:28:16,600
It held.
630
00:28:21,800 --> 00:28:22,880
Jenn?
JENN: Yes.
631
00:28:22,880 --> 00:28:25,280
What's the final...configuration?
632
00:28:25,280 --> 00:28:28,280
Um, rice, cheese,
kimchi and bulgogi.
633
00:28:33,480 --> 00:28:36,680
(CHEERING AND APPLAUSE)
Oh, we've got a mover!
634
00:28:36,680 --> 00:28:40,360
JENN: She likes it.
Mel puts it on the short-list table.
635
00:28:40,360 --> 00:28:41,920
Yeah.
636
00:28:41,920 --> 00:28:45,920
I love the richness
of the pork AND rice. Genius.
637
00:28:45,920 --> 00:28:49,000
You get the crunchy, you get the
chewy, in a different way to bread.
638
00:28:49,000 --> 00:28:51,280
Yeah. It's...it's genius.
639
00:28:51,280 --> 00:28:52,640
(LAUGHS)
640
00:28:52,640 --> 00:28:54,720
JOCK: If you want to be the one
that takes your team into safety,
641
00:28:54,720 --> 00:28:59,080
you have to be unusual
or different or absolutely amazing.
642
00:28:59,080 --> 00:29:01,120
(LAUGHS) Yes!
(APPLAUSE)
643
00:29:01,120 --> 00:29:03,560
JENN: My scruffy little jaffle,
644
00:29:03,560 --> 00:29:07,480
he might not look great,
but he does taste good. (LAUGHS)
645
00:29:07,480 --> 00:29:10,720
Good job.
Nice work, Jenn.
646
00:29:11,840 --> 00:29:14,120
MINOLI:
So the Fans get picked first, and...
647
00:29:14,120 --> 00:29:18,720
..I want my plate
to be on that finalist table.
648
00:29:20,440 --> 00:29:22,520
Oh!
649
00:29:22,520 --> 00:29:24,240
Please.
650
00:29:24,240 --> 00:29:28,520
MINOLI: So I'm watching my chicken
curry and potato jaffle like a hawk.
651
00:29:31,920 --> 00:29:33,880
Oh, my God.
652
00:29:33,880 --> 00:29:37,760
MINOLI: And I'm, like,
"Please pick up my plate."
653
00:29:37,760 --> 00:29:40,120
Mino...Minoli.
ANDY: Minoli?
654
00:29:40,120 --> 00:29:41,280
Minoli!
655
00:29:41,280 --> 00:29:44,120
Oh!
(APPLAUSE)
656
00:29:44,120 --> 00:29:46,280
Minoli!
657
00:29:46,280 --> 00:29:47,760
(GASPS) Whoo-hoo!
658
00:29:47,760 --> 00:29:48,880
You know what?
659
00:29:48,880 --> 00:29:50,240
Whatever happens today,
660
00:29:50,240 --> 00:29:55,160
I'm just happy that my jaffle
was worthy of that second tier.
661
00:29:55,160 --> 00:29:57,440
ANDY: Chicken potato curry, eh?
662
00:29:58,440 --> 00:30:01,800
To get that much flavour
inside a jaffle is epic.
663
00:30:01,800 --> 00:30:03,320
Slaps you about the chops.
664
00:30:03,320 --> 00:30:06,760
It's that stamp that you put
on all of your food.
665
00:30:06,760 --> 00:30:11,720
MELISSA: It's like the spirit
of a curry puff but in jaffle form.
666
00:30:11,720 --> 00:30:12,720
Loved it.
667
00:30:12,720 --> 00:30:14,400
Oh!
In my top 10 ever, I reckon.
668
00:30:14,400 --> 00:30:18,880
Go, girl! You got it! Yeah!
(APPLAUSE)
669
00:30:18,880 --> 00:30:24,320
I'm, like, "OK. Maybe
we're in with a chance to win this."
670
00:30:28,320 --> 00:30:30,680
Put your pickle on!
Put your pickle on!
671
00:30:30,680 --> 00:30:32,320
(CLICKS TONGUE)
672
00:30:32,320 --> 00:30:33,600
MAN: Get your pickle on.
673
00:30:34,880 --> 00:30:36,200
MELISSA: This is...?
Big Mac mushrooms.
674
00:30:36,200 --> 00:30:38,440
Big Mac mushrooms.
(LAUGHTER)
675
00:30:38,440 --> 00:30:40,360
Do you know how many Big Macs
I've eaten in my life?
676
00:30:40,360 --> 00:30:42,520
HARRY: (LAUGHS) Yeah. Probably a few.
677
00:30:49,720 --> 00:30:51,720
Phenomenal.
Phenomenal?
678
00:30:51,720 --> 00:30:53,240
Mmm.
Get it up there.
679
00:30:53,240 --> 00:30:56,520
(CHEERING AND APPLAUSE)
680
00:31:00,200 --> 00:31:02,560
MELISSA:
Harry. You definitely delivered.
681
00:31:02,560 --> 00:31:05,240
You know, it was meaty,
it was substantial.
682
00:31:05,240 --> 00:31:06,840
And then the sweet pickle
was the visual cue
683
00:31:06,840 --> 00:31:09,960
but also the palate cue as well,
to...to bring us that authenticity.
684
00:31:09,960 --> 00:31:12,600
So, well done.
HARRY: Thank you.
685
00:31:12,600 --> 00:31:13,720
(CHEERING AND APPLAUSE)
Thanks.
686
00:31:13,720 --> 00:31:15,960
HARRY: I'm so relieved.
687
00:31:15,960 --> 00:31:18,760
The judges agree
that it tastes like a Big Mac.
688
00:31:18,760 --> 00:31:21,520
It's up there now, and I'm hoping
that it's the dish of the day.
689
00:31:21,520 --> 00:31:23,800
Thank you. (LAUGHS)
690
00:31:30,320 --> 00:31:36,400
Jock's tasting my smokey baked bean
toastie pie/jaffle. (LAUGHS)
691
00:31:36,400 --> 00:31:38,960
Um, and that makes me
pretty nervous.
692
00:31:41,120 --> 00:31:45,160
Matt?
(CHEERING AND APPLAUSE)
693
00:31:45,160 --> 00:31:49,800
MATT: And it's wound up on the
short-list table, and I am stoked.
694
00:31:49,800 --> 00:31:51,760
MELISSA: Getting crowded at the top.
695
00:31:51,760 --> 00:31:53,720
Mmm. It's old-school but better.
696
00:31:53,720 --> 00:31:55,120
Yeah, better.
697
00:31:55,120 --> 00:31:56,120
ANDY: What's in that?
698
00:31:56,120 --> 00:31:58,160
MATT: So I basically made,
like, smokey baked beans, chorizo,
699
00:31:58,160 --> 00:32:00,880
mozzarella, paprika, spices.
700
00:32:00,880 --> 00:32:02,760
Very rarely, Matt,
in this competition
701
00:32:02,760 --> 00:32:04,680
do I get reminded
of something from my childhood.
702
00:32:04,680 --> 00:32:07,680
You know, Dad could cook two dishes
and Mum can't boil water.
703
00:32:07,680 --> 00:32:09,160
Love you, Mum.
704
00:32:09,160 --> 00:32:11,560
Um...so...
Oh-ho! Mum!
..we had toasties.
705
00:32:11,560 --> 00:32:15,200
And it was...it was baked beans
and cheese or spaghetti and cheese.
706
00:32:15,200 --> 00:32:16,520
And there it is.
707
00:32:16,520 --> 00:32:19,280
But just done on another level.
708
00:32:19,280 --> 00:32:25,000
JOCK: The chorizo fat just takes
the entire thing to another level.
709
00:32:25,000 --> 00:32:27,680
It's right up there. That's
right up at the top today, mate.
710
00:32:27,680 --> 00:32:29,560
Well done, mate.
Thank you.
711
00:32:29,560 --> 00:32:31,120
(APPLAUSE)
Thanks.
712
00:32:31,120 --> 00:32:34,400
Yes.
Believe in the beans!
713
00:32:37,120 --> 00:32:39,960
I'm gonna try lobster caviar
just 'cause.
714
00:32:41,760 --> 00:32:43,720
MELISSA:
You only live once, Michael.
715
00:32:43,720 --> 00:32:45,800
Yeah. (LAUGHS)
716
00:32:52,880 --> 00:32:55,520
Mate, lobster overcooked.
717
00:32:55,520 --> 00:32:57,000
From the double cook.
718
00:32:57,000 --> 00:32:58,520
It was nearly like
you didn't even need
719
00:32:58,520 --> 00:33:00,280
to cook the lobster the first time.
720
00:33:01,920 --> 00:33:04,120
Caviar's great.
(LAUGHS)
721
00:33:04,120 --> 00:33:05,840
(LAUGHTER)
722
00:33:17,760 --> 00:33:19,000
JOCK: Christina.
723
00:33:19,000 --> 00:33:20,040
Christina!
No!
724
00:33:20,040 --> 00:33:21,840
Oh, yes!
725
00:33:21,840 --> 00:33:23,280
(APPLAUSE)
726
00:33:25,160 --> 00:33:28,480
CHRISTINA: I basically
did a pasta-bake mac and cheese.
727
00:33:28,480 --> 00:33:32,360
JOCK:
It looks like the perfect jaffle,
728
00:33:32,360 --> 00:33:33,560
like, the perfect square shape,
729
00:33:33,560 --> 00:33:36,400
and, of course,
there is no bread on there.
730
00:33:36,400 --> 00:33:40,200
Once you get inside it,
al dente pasta inside a jaffle?
731
00:33:40,200 --> 00:33:42,840
Come on!
(LAUGHTER)
732
00:33:42,840 --> 00:33:44,240
ANDY: Smashed it.
733
00:33:44,240 --> 00:33:45,440
Oh, thank you.
JOCK: Well done.
734
00:33:45,440 --> 00:33:49,000
Thank...thank you so much. (LAUGHS)
(APPLAUSE)
735
00:33:50,000 --> 00:33:51,240
What did you end up
going with, Mindy?
736
00:33:51,240 --> 00:33:52,560
Mutabar.
737
00:33:52,560 --> 00:33:54,200
I knew you were
gonna bring us flavour.
738
00:33:54,200 --> 00:33:57,400
The turmeric-stained bread
just immediately stood out.
739
00:33:57,400 --> 00:33:59,480
Like, it was, like, glowing.
(APPLAUSE)
740
00:34:00,480 --> 00:34:01,480
JOCK: Steph.
741
00:34:01,480 --> 00:34:05,560
STEPH: I made a satay chicken
with peanut chilli sauce.
742
00:34:05,560 --> 00:34:08,360
MELISSA:
It's street food turned on its head
743
00:34:08,360 --> 00:34:11,480
and then turned back on its head
by being a jaffle.
744
00:34:11,480 --> 00:34:12,920
I loved it.
ANDY: Well done, Steph.
745
00:34:12,920 --> 00:34:15,120
(APPLAUSE)
746
00:34:15,120 --> 00:34:16,680
Oh, the late mail.
Sarah?
747
00:34:16,680 --> 00:34:20,080
Yay!
Yes, Sarah!
748
00:34:20,080 --> 00:34:22,840
ANDY: Sarah.
The corn and cheese Mumbai special.
749
00:34:22,840 --> 00:34:26,120
The sweetness of the corn,
the sweetness of the date,
750
00:34:26,120 --> 00:34:27,200
it's very complex.
751
00:34:27,200 --> 00:34:28,200
Thank you.
Yes!
752
00:34:28,200 --> 00:34:29,320
(APPLAUSE)
Thank you.
753
00:34:37,960 --> 00:34:39,240
ANDY: Mel.
754
00:34:39,240 --> 00:34:41,280
Put Sashi's over. I was just
leaving that there for you guys.
755
00:34:41,280 --> 00:34:43,240
I was just, like,
"Why is this still here?"
756
00:34:43,240 --> 00:34:46,400
Yeah, Sashi!
(APPLAUSE)
757
00:34:47,960 --> 00:34:52,040
You know, actually, I was, like...
(LAUGHS) ..was that something wrong?
758
00:34:52,040 --> 00:34:55,000
Sashi. Talk us about...
(LAUGHS) I can't...
759
00:34:55,000 --> 00:34:57,640
Talk us about.
(LAUGHTER)
760
00:34:59,280 --> 00:35:02,520
I'm...I am bread-drunk right now.
(LAUGHS)
761
00:35:02,520 --> 00:35:05,520
Sashi, tell us about your jaffle.
762
00:35:05,520 --> 00:35:10,320
SASHI: I've made a tandoori jaffle
with coriander chutney.
763
00:35:10,320 --> 00:35:12,520
MELISSA: That was a lot to achieve
in 45 minutes,
764
00:35:12,520 --> 00:35:15,120
but you managed
to pack such a punch,
765
00:35:15,120 --> 00:35:17,960
and then the choice of cheeses,
the bite and the stretch.
766
00:35:17,960 --> 00:35:20,120
SASHI: Yes.
MELISSA: That's jaffle 101.
767
00:35:20,120 --> 00:35:21,680
MAN: Yeah, Sashi.
(APPLAUSE)
768
00:35:27,040 --> 00:35:32,240
Well done, everybody.
That was an incredible tasting.
769
00:35:36,880 --> 00:35:39,160
And of the nine
on the short-list table,
770
00:35:39,160 --> 00:35:41,480
we've narrowed it down...
771
00:35:41,480 --> 00:35:42,760
..to just one.
772
00:35:42,760 --> 00:35:44,000
Oh!
773
00:35:45,280 --> 00:35:48,600
ANDY: And they've saved
their whole team
774
00:35:48,600 --> 00:35:52,280
from round two in the elimination.
775
00:35:53,280 --> 00:35:54,920
So...
776
00:35:54,920 --> 00:35:58,840
..jaffle of the day goes to...
777
00:36:14,080 --> 00:36:17,120
..jaffle of the day...
778
00:36:17,120 --> 00:36:18,360
..goes to...
779
00:36:22,040 --> 00:36:23,200
..Minoli.
780
00:36:23,200 --> 00:36:26,200
(CHEERING)
781
00:36:29,200 --> 00:36:31,840
(SQUEALS)
782
00:36:31,840 --> 00:36:34,600
Oh! Oh, my gosh.
783
00:36:35,600 --> 00:36:37,760
I've saved my team.
784
00:36:37,760 --> 00:36:40,520
And I'm not going home first.
785
00:36:40,520 --> 00:36:42,200
(APPLAUSE)
786
00:36:42,200 --> 00:36:44,000
All of the chaos paid off.
787
00:36:44,000 --> 00:36:47,600
(LAUGHS) I'm so happy that our
whole team's saved, and, you know,
788
00:36:47,600 --> 00:36:49,720
Sarah gave me
a little bit of butter,
789
00:36:49,720 --> 00:36:53,640
and Alvin gave me something else,
so we worked...yeah.
790
00:36:53,640 --> 00:36:55,520
I'm happy.
Team effort.
791
00:36:55,520 --> 00:36:57,520
Nice work.
792
00:36:57,520 --> 00:37:00,680
Favourites, you guys are all safe.
793
00:37:00,680 --> 00:37:02,800
Head on up there with your teammate.
794
00:37:02,800 --> 00:37:05,760
JOCK: Well done.
Aw!
795
00:37:05,760 --> 00:37:07,720
Get in there, guys.
796
00:37:07,720 --> 00:37:10,360
I'm disappointed
797
00:37:10,360 --> 00:37:13,760
that the Fans are going into
round two of eliminations.
798
00:37:13,760 --> 00:37:17,440
We've really bonded as a team.
We've lifted each other up.
799
00:37:17,440 --> 00:37:20,600
And now we're competing
against each other.
800
00:37:20,600 --> 00:37:23,360
Alright, Fans, in round two,
801
00:37:23,360 --> 00:37:27,880
we want you to bring us a dish
that changed your life...
802
00:37:29,080 --> 00:37:33,640
..that led you to be
who and where you are today.
803
00:37:33,640 --> 00:37:35,200
All of us have got one.
804
00:37:35,200 --> 00:37:38,200
We want to see yours in round two.
805
00:37:39,840 --> 00:37:42,600
The dish that changed my life
was season four, the finale dish.
806
00:37:42,600 --> 00:37:46,280
The Gaytime Goes Nuts, by Christine
Manfield, it changed my life.
807
00:37:46,280 --> 00:37:47,960
CHRISTINE MANFIELD:
It's the Gaytime Goes Nuts.
808
00:37:47,960 --> 00:37:50,000
CONTESTANTS: Oh!
809
00:37:50,000 --> 00:37:52,400
ANDY: Like when you go
from an apprentice electrician
810
00:37:52,400 --> 00:37:56,120
to somehow lifting the trophy
that everyone wants.
811
00:37:57,120 --> 00:38:00,120
Like, I'd have to do that dish.
812
00:38:02,960 --> 00:38:05,280
The first dish I ever reviewed.
813
00:38:05,280 --> 00:38:09,080
It was a very simple dish from a
restaurant in Sydney called Bodega,
814
00:38:09,080 --> 00:38:10,560
and it was called fish fingers.
815
00:38:10,560 --> 00:38:11,720
(LAUGHTER)
Wow!
816
00:38:11,720 --> 00:38:14,320
MELISSA:
And I can still taste it now.
817
00:38:14,320 --> 00:38:15,800
And it really did change my life,
818
00:38:15,800 --> 00:38:19,200
because it set me on the course
that I am on today.
819
00:38:19,200 --> 00:38:23,560
The dish that changed my life
is haricots verts,
820
00:38:23,560 --> 00:38:25,240
green beans,
simple side of green beans.
821
00:38:25,240 --> 00:38:28,520
It was the first thing
that I got taught how to make
822
00:38:28,520 --> 00:38:30,320
in a professional kitchen.
823
00:38:30,320 --> 00:38:33,440
I remember it like it was yesterday.
824
00:38:33,440 --> 00:38:35,840
Because that was the moment when
I decided I wanted to be a chef.
825
00:38:36,840 --> 00:38:40,160
Bring us that dish for you.
826
00:38:41,160 --> 00:38:42,760
Harry.
827
00:38:42,760 --> 00:38:45,760
You've got a shiny immunity pin
clipped to your apron.
828
00:38:45,760 --> 00:38:48,840
You can play it
at any point of the cook
829
00:38:48,840 --> 00:38:51,520
right up to the very last second.
830
00:38:51,520 --> 00:38:55,200
But as soon as the time runs out,
it's obviously no longer an option.
831
00:38:55,200 --> 00:38:58,160
We'll taste your dish
and you could possibly go home.
832
00:38:58,160 --> 00:39:00,360
Yep.
833
00:39:00,360 --> 00:39:01,520
Fans.
834
00:39:01,520 --> 00:39:05,120
You have 75 minutes
to bring us your dish.
835
00:39:07,080 --> 00:39:09,080
Your time starts...
836
00:39:10,200 --> 00:39:11,640
..now.
837
00:39:11,640 --> 00:39:13,680
(CHEERING AND APPLAUSE)
838
00:39:14,680 --> 00:39:16,520
Go, guys! Go!
839
00:39:16,520 --> 00:39:18,040
Whoo!
840
00:39:19,680 --> 00:39:21,920
Whoo! I lost a quail.
841
00:39:26,720 --> 00:39:29,800
Round one was a lot of fun,
842
00:39:29,800 --> 00:39:31,440
but round two is terrifying,
843
00:39:31,440 --> 00:39:33,440
that one of us will be going home.
844
00:39:33,440 --> 00:39:35,640
I'm just gonna keep fighting.
845
00:39:35,640 --> 00:39:39,040
When I think about
dishes that changed my life,
846
00:39:39,040 --> 00:39:40,440
I think of celebrations.
847
00:39:40,440 --> 00:39:43,840
Um, and so
I automatically go to cake.
848
00:39:43,840 --> 00:39:47,320
Go, Steph!
Those strawberries, they're huge!
849
00:39:47,320 --> 00:39:50,640
They're huge strawberries.
850
00:39:50,640 --> 00:39:55,760
So I'm gonna make a Japanese-style
cake with yuzu curd and some jam.
851
00:39:55,760 --> 00:39:57,320
STEPH: I'm slightly worried.
852
00:39:57,320 --> 00:39:59,960
Last time I made a cake
in this kitchen...
853
00:39:59,960 --> 00:40:00,960
No!
854
00:40:00,960 --> 00:40:02,800
..it collapsed
and it did the mudslide.
855
00:40:02,800 --> 00:40:06,160
Oh, my God!
(GASPS) Oh, no! What has she done?
856
00:40:06,160 --> 00:40:09,280
So I need to get the sponges
into the oven as soon as possible,
857
00:40:09,280 --> 00:40:12,320
so then I can cool it
before assembly.
858
00:40:12,320 --> 00:40:15,080
TOMMY: Steph. Can you rub your belly
at the same time?
859
00:40:15,080 --> 00:40:16,880
(LAUGHS)
860
00:40:16,880 --> 00:40:18,960
With my head?
861
00:40:20,160 --> 00:40:22,760
ANDY: Yeah, I've got
high expectations, because...
862
00:40:22,760 --> 00:40:24,840
..every time we've asked
to pull on those emotions,
863
00:40:24,840 --> 00:40:27,200
the food's 50% better
than what it normally is.
864
00:40:27,200 --> 00:40:31,000
Yeah, totally, and I think
today's the first day where we see
865
00:40:31,000 --> 00:40:33,720
the mental pressure
that is MasterChef.
866
00:40:33,720 --> 00:40:35,280
But they need to park that...
MELISSA: Yep.
867
00:40:35,280 --> 00:40:36,920
..and get on with cooking, right?
868
00:40:36,920 --> 00:40:39,360
That emotion, or that dish,
is nothing
869
00:40:39,360 --> 00:40:41,160
if you can't deal with the pressure.
870
00:40:44,080 --> 00:40:48,080
I'm cooking tarkari, lamb tarkari.
871
00:40:48,080 --> 00:40:50,600
It's a traditional dish.
872
00:40:50,600 --> 00:40:53,920
This is something my grandma used
to make in very special occasions.
873
00:40:53,920 --> 00:40:56,800
And when I cook this dish,
874
00:40:56,800 --> 00:40:58,720
I feel connected to my culture.
875
00:40:58,720 --> 00:41:02,000
ALI: When I was a kid, as a treat,
what we'd do as a family
876
00:41:02,000 --> 00:41:05,480
was we'd drive to Glasgow
and we'd go to a curry house,
877
00:41:05,480 --> 00:41:08,120
and we'd order fish pakora -
it was our favourite -
878
00:41:08,120 --> 00:41:12,200
and the memory of it
is what motivates me to cook now.
879
00:41:12,200 --> 00:41:14,360
Oh, here you are.
880
00:41:14,360 --> 00:41:17,880
So today I'm making, uh,
sweet chilli coconut crab.
881
00:41:17,880 --> 00:41:20,280
It's, um, something that
a lot of Darwin people often have.
882
00:41:20,280 --> 00:41:22,920
All that sort of
catching and cooking mentality
883
00:41:22,920 --> 00:41:25,520
was what really got me into cooking
in the first place.
884
00:41:26,640 --> 00:41:28,960
MICHAEL: There should be a pumpkin
knife that's like a samurai sword.
885
00:41:28,960 --> 00:41:31,360
Yes!
You have to hold it with two hands.
886
00:41:31,360 --> 00:41:33,040
(MAKES WHOOSHING SOUND)
(LAUGHS)
887
00:41:33,040 --> 00:41:36,440
15 minutes down. One hour to go.
Oh!
888
00:41:36,440 --> 00:41:39,240
Come on, guys!
Come on, Ali! Come on, Keyma!
889
00:41:39,240 --> 00:41:42,520
I forgot our garlic.
890
00:41:46,800 --> 00:41:49,800
MINDY: How you going, Chris?
BILLIE: Aw! (LAUGHS)
891
00:41:49,800 --> 00:41:52,400
MINDY:
You're doing really, really well.
892
00:41:52,400 --> 00:41:54,280
Oh, his hands are shaking.
Oh, God. I just want to hug him.
893
00:41:54,280 --> 00:41:56,880
He's so adorable.
Um, he's shaking. Oh!
894
00:41:56,880 --> 00:41:58,040
CHRIS: It's feeling really tense.
895
00:41:58,040 --> 00:41:59,880
We've come from
896
00:41:59,880 --> 00:42:01,760
the high of a team challenge
897
00:42:01,760 --> 00:42:03,640
and working together
and helping each other out
898
00:42:03,640 --> 00:42:07,960
to now going against each other
to survive another week.
899
00:42:07,960 --> 00:42:09,560
MELISSA: You OK? Come here.
900
00:42:09,560 --> 00:42:12,640
Oh. Thank you.
Can see your hands are shaking.
901
00:42:12,640 --> 00:42:14,200
It's my way.
It's alright.
902
00:42:14,200 --> 00:42:15,200
Thanks, Mel.
903
00:42:15,200 --> 00:42:18,880
Just...breathe, OK?
Thank you.
904
00:42:18,880 --> 00:42:22,960
So, I'm making a crispy noodle,
mi xao gion, in Vietnamese.
905
00:42:22,960 --> 00:42:25,080
One of my favourite things
eating growing up and just...
Yeah.
906
00:42:25,080 --> 00:42:26,840
..fond memories of this dish.
907
00:42:26,840 --> 00:42:28,520
I grew up not seeing Dad that often,
but when we...
908
00:42:28,520 --> 00:42:30,480
Yep.
..did manage to spend time together
on the weekend...
909
00:42:30,480 --> 00:42:31,480
Yep.
910
00:42:31,480 --> 00:42:33,160
..we'd go every Sunday
to this shop in Footscray.
911
00:42:33,160 --> 00:42:34,480
We didn't know the name of the shop.
912
00:42:34,480 --> 00:42:36,520
It was green,
so we just called it Green Shop.
913
00:42:36,520 --> 00:42:38,480
And it was just, like,
"Oh, we're going to Green Shop today?
914
00:42:38,480 --> 00:42:39,800
"Yep. Mi xao gion. Crispy noodles."
915
00:42:39,800 --> 00:42:43,000
Fantastic.
You've got this, Chris!
916
00:42:43,000 --> 00:42:45,680
CHRIS: This dish reminds me
of spending time with my family,
917
00:42:45,680 --> 00:42:50,040
and I really want
to make my dad proud of me.
918
00:42:50,040 --> 00:42:53,520
Yeah, boy!
Good job, good job.
919
00:42:53,520 --> 00:42:55,200
Nice, Matt.
There it is!
920
00:42:55,200 --> 00:42:59,280
MATT: Today, I'm cooking a cured
kingfish with a strawberry nam jim
921
00:42:59,280 --> 00:43:01,520
and a flaxseed wafer.
922
00:43:01,520 --> 00:43:04,200
The judges
loved my jaffle/toastie pie
923
00:43:04,200 --> 00:43:05,680
in the first round.
924
00:43:05,680 --> 00:43:08,280
I packed it with big flavours,
but I want this dish
925
00:43:08,280 --> 00:43:10,080
to be a little bit more refined.
926
00:43:10,080 --> 00:43:13,080
The kingfish
is essentially being served raw,
927
00:43:13,080 --> 00:43:15,800
so I've got to be really careful
in how I fillet it.
928
00:43:15,800 --> 00:43:17,800
Check your spices, Matt.
929
00:43:17,800 --> 00:43:20,040
MATT: Usually I'd leave the fish
curing for a couple of hours,
930
00:43:20,040 --> 00:43:21,880
but I'm gonna have less than an hour,
931
00:43:21,880 --> 00:43:23,960
so hopefully that's long enough
to cure the fish.
932
00:43:23,960 --> 00:43:25,520
Hey, Matt.
933
00:43:25,520 --> 00:43:27,280
Jock.
Mr Landmark.
Andy.
934
00:43:27,280 --> 00:43:29,120
Uh, making a cured kingfish
for you today.
935
00:43:29,120 --> 00:43:30,120
Whoo!
OK.
936
00:43:30,120 --> 00:43:31,680
MATT:
Uh, this is a re-creation of a dish
937
00:43:31,680 --> 00:43:34,080
I had at a restaurant in New Zealand,
in Wellington...
938
00:43:34,080 --> 00:43:36,440
ANDY: OK. Yeah.
..on the third date with my partner.
939
00:43:36,440 --> 00:43:37,840
Lovely.
940
00:43:37,840 --> 00:43:40,760
And at the time, I wasn't
really eating fish, and I pretended
941
00:43:40,760 --> 00:43:43,480
that I would be, you know, pretty
cool and I would order the fish.
942
00:43:43,480 --> 00:43:47,640
It was a dish that kind of opened
my eyes to how good fish could taste.
943
00:43:47,640 --> 00:43:48,680
Right.
Yeah, right.
944
00:43:48,680 --> 00:43:53,320
And I'm making a flaxseed cracker
and a strawberry nam jim.
945
00:43:53,320 --> 00:43:55,680
A strawberry nam jim?
946
00:43:55,680 --> 00:43:57,880
Strawberry nam jim, yeah.
947
00:43:59,160 --> 00:44:02,080
What is that, uh...what's going on
there, in the strawberry nam jim?
948
00:44:03,080 --> 00:44:05,320
Um, so it's
a pretty standard nam jim.
949
00:44:05,320 --> 00:44:07,840
Right.
Pureed strawberry through it.
Right.
950
00:44:07,840 --> 00:44:09,160
A bit of sweetness and brightness.
OK.
951
00:44:09,160 --> 00:44:13,160
Uh, this one's all gonna come down
to the balance on the plate.
952
00:44:13,160 --> 00:44:15,240
Yep. Totally.
953
00:44:15,240 --> 00:44:16,800
Good luck, mate.
Thank you so much.
954
00:44:16,800 --> 00:44:18,640
MATT:
I know there's some risk involved,
955
00:44:18,640 --> 00:44:22,400
but I need to do everything I can
in my power to stay calm,
956
00:44:22,400 --> 00:44:24,760
use all my skills
in order to not go home.
957
00:44:24,760 --> 00:44:26,480
WOMAN: You got it, Matty.
958
00:44:26,480 --> 00:44:28,760
MELISSA:
Hope you're mining your memories.
959
00:44:28,760 --> 00:44:30,400
45 minutes to go!
960
00:44:30,400 --> 00:44:32,320
ANDY: Come on, guys!
MINDY: Go, Ali!
961
00:44:32,320 --> 00:44:34,640
(APPLAUSE)
You got it, Chris! Come on, mate.
962
00:44:38,440 --> 00:44:40,320
(SLURPS)
963
00:44:41,520 --> 00:44:46,520
So, today, I'm making some braised
lentils with, uh, spiced pumpkin.
964
00:44:46,520 --> 00:44:49,240
This is a dish that
is in our weekly rotation at home.
965
00:44:49,240 --> 00:44:50,800
It's a bit of
a bung-it-together dish,
966
00:44:50,800 --> 00:44:53,720
but, um,
it's a really special dish to me.
967
00:44:55,320 --> 00:44:57,120
HARRY: Growing up,
968
00:44:57,120 --> 00:45:00,840
I had a really rough time at school.
969
00:45:00,840 --> 00:45:03,120
I was bullied pretty heavily.
970
00:45:03,120 --> 00:45:08,600
I was filled with self-doubt,
insecurities, body image issues,
971
00:45:08,600 --> 00:45:13,200
and it made me completely retreat
as a person.
972
00:45:13,200 --> 00:45:17,560
And it was just
so not who I ever wanted to be.
973
00:45:17,560 --> 00:45:23,440
So...a couple of years ago, I decided
to do something really significant.
974
00:45:23,440 --> 00:45:26,400
I changed my name,
from Caitlin to Harry.
975
00:45:26,400 --> 00:45:32,200
And once I became Harry,
all of my self-doubt disappeared.
976
00:45:32,200 --> 00:45:35,200
And it's given me
a lot of strength and a lot of power
977
00:45:35,200 --> 00:45:39,200
to kind of back myself and understand
that I'm worthy of doing things,
978
00:45:39,200 --> 00:45:41,160
like applying for MasterChef.
979
00:45:41,160 --> 00:45:43,680
MELISSA: Hey, Harry.
Hey, Mel.
980
00:45:43,680 --> 00:45:46,160
I like what's going on here.
981
00:45:46,160 --> 00:45:47,840
Tell me about the dish.
982
00:45:47,840 --> 00:45:51,680
This was the dish I made
the night that I changed my name.
983
00:45:51,680 --> 00:45:53,160
It was a really, really big night.
984
00:45:53,160 --> 00:45:55,160
Ugh!
It was a really big night for me.
985
00:45:55,160 --> 00:45:57,320
And, um...
986
00:45:57,320 --> 00:45:59,600
..it was the beginning
of why I'm here.
987
00:45:59,600 --> 00:46:00,880
Yeah.
OK?
988
00:46:00,880 --> 00:46:03,960
So...um, I changed a lot of things.
Yep.
989
00:46:03,960 --> 00:46:07,160
I decided
that I was gonna back myself.
990
00:46:07,160 --> 00:46:08,160
Good.
991
00:46:08,160 --> 00:46:10,080
This meal was the vehicle
for the conversation
992
00:46:10,080 --> 00:46:12,640
that changed everything.
993
00:46:12,640 --> 00:46:14,000
Amazing.
994
00:46:15,000 --> 00:46:20,160
Remembering that conversation, trying
to put that moment into this dish
995
00:46:20,160 --> 00:46:24,360
and really translate that,
is just absolutely overwhelming,
996
00:46:24,360 --> 00:46:26,360
and I'm definitely feeling the weight
997
00:46:26,360 --> 00:46:28,880
of the immunity pin on my apron.
998
00:46:31,000 --> 00:46:34,120
Harry's worried.
I'm gonna cry already.
999
00:46:34,120 --> 00:46:36,320
HARRY: I really want to hold onto it.
1000
00:46:36,320 --> 00:46:39,160
I don't want to let it go
this early in the game.
1001
00:46:39,160 --> 00:46:43,600
So...my head is split in so
many different directions right now.
1002
00:46:43,600 --> 00:46:47,480
The emotions
are really hitting me so hard, and...
1003
00:46:47,480 --> 00:46:49,440
..I don't know
if I'm gonna be able to keep my cool.
1004
00:47:02,360 --> 00:47:04,080
TOMMY:
Find spaces where you can breathe.
1005
00:47:04,080 --> 00:47:06,800
Harry's got the pin,
and it's very, very heavy.
1006
00:47:06,800 --> 00:47:10,200
It's a very light pin,
but it's heavy on the mind.
1007
00:47:10,200 --> 00:47:12,200
I'm definitely
a little worried for Harry.
1008
00:47:12,200 --> 00:47:15,400
She looks like she might be
struggling a little bit.
1009
00:47:16,400 --> 00:47:19,280
I know the kind of pressure
Harry has on her right now.
1010
00:47:19,280 --> 00:47:20,920
I've got a pin as well.
1011
00:47:20,920 --> 00:47:22,160
It's a lot to think about, you know -
1012
00:47:22,160 --> 00:47:25,040
should I play it, should I
not play it, do I want to save it? -
1013
00:47:25,040 --> 00:47:26,920
and cook at the same time.
1014
00:47:26,920 --> 00:47:30,400
Harry's dish
looks like it's got the bones
1015
00:47:30,400 --> 00:47:34,920
to be as good as
her last kind of four dishes, so...
1016
00:47:34,920 --> 00:47:38,440
..I really hope
that the pressure isn't overwhelming.
1017
00:47:43,400 --> 00:47:46,480
Not long now! 30 minutes to go!
1018
00:47:46,480 --> 00:47:47,880
Come on, guys.
1019
00:47:47,880 --> 00:47:50,320
Come on!
(CHEERING AND APPLAUSE)
1020
00:47:53,320 --> 00:47:55,920
ALDO: Looks good! Looks good, guys!
1021
00:47:55,920 --> 00:47:58,200
Everything looking amazing!
Come on, Max. Let's go.
1022
00:47:58,200 --> 00:48:02,080
Go, go, go!
MAN: Come on, Max.
1023
00:48:02,080 --> 00:48:05,280
MAX: Round two of elimination's
not somewhere I want to be.
1024
00:48:05,280 --> 00:48:07,680
One of the Fans is going home.
1025
00:48:07,680 --> 00:48:09,920
This has been four years of my life,
1026
00:48:09,920 --> 00:48:12,200
trying to get into this competition,
1027
00:48:12,200 --> 00:48:14,080
and my wife's,
it's a lot of sacrifice,
1028
00:48:14,080 --> 00:48:19,200
so for me to leave on the first week
would be completely devastating.
1029
00:48:20,200 --> 00:48:22,560
So I'm making Sim's Raspberry Tart,
1030
00:48:22,560 --> 00:48:26,360
which is a tart that I made
for my partner, my then fiancee,
1031
00:48:26,360 --> 00:48:27,800
the night that I proposed.
1032
00:48:27,800 --> 00:48:30,360
It's a really important memory
for myself,
1033
00:48:30,360 --> 00:48:33,640
and I hope that I can translate that
with the dish I give to the judges.
1034
00:48:33,640 --> 00:48:35,920
TOMMY: Alright. How's it going,
Team Dessert? What's going on?
1035
00:48:35,920 --> 00:48:37,080
MAX: Yeah, going alright, mate.
1036
00:48:37,080 --> 00:48:40,600
TOMMY: Happy with that, Steph?
Yeah, she's bouncing back.
1037
00:48:40,600 --> 00:48:43,800
So the cake that I'm making
is a Japanese sponge
1038
00:48:43,800 --> 00:48:47,920
with a yuzu curd, berry jam
and vanilla cream.
1039
00:48:47,920 --> 00:48:50,240
The sponge looks cooked,
it looks fluffy,
1040
00:48:50,240 --> 00:48:52,120
and I'm happy with what I've got.
1041
00:48:52,120 --> 00:48:54,200
TOMMY: Nice, Steph. Very good.
1042
00:48:54,200 --> 00:48:55,400
Love it.
1043
00:48:55,400 --> 00:48:58,400
Uh, I'm gonna just go out on a limb
and say cake.
1044
00:48:58,400 --> 00:49:00,920
(JOCK LAUGHS)
Yeah, maybe. Maybe.
1045
00:49:00,920 --> 00:49:02,120
Uh, what type of cake are we doing?
1046
00:49:02,120 --> 00:49:05,440
Um, a really light, fluffy sponge.
1047
00:49:05,440 --> 00:49:08,600
So, when I was 19,
I went on an exchange to Japan.
1048
00:49:08,600 --> 00:49:11,760
Three days after arriving,
it was my birthday,
1049
00:49:11,760 --> 00:49:13,600
and they bought me a cake,
1050
00:49:13,600 --> 00:49:17,280
and so this is me loving Japanese
cakes and Japanese-style cakes,
1051
00:49:17,280 --> 00:49:19,920
and it's really just stemmed
from that trip.
1052
00:49:19,920 --> 00:49:21,960
Generally speaking, very clean...
1053
00:49:21,960 --> 00:49:23,880
Yeah.
..and...and the sponges are, like...
1054
00:49:23,880 --> 00:49:25,760
STEPH: They're like clouds.
..like, you get blown away.
1055
00:49:25,760 --> 00:49:27,440
(LAUGHS) Exactly.
1056
00:49:27,440 --> 00:49:29,560
So are we gonna see
a super-light blow-away sponge?
1057
00:49:29,560 --> 00:49:30,600
Um, hoping.
1058
00:49:30,600 --> 00:49:32,280
'Cause last time
we had a layered cake...
1059
00:49:32,280 --> 00:49:33,880
(LAUGHS)
..there was a bit of a mudslide.
1060
00:49:33,880 --> 00:49:34,920
It was a mudslide.
1061
00:49:34,920 --> 00:49:38,520
So I'm hoping, um, that
I won't get a mudslide this time.
1062
00:49:38,520 --> 00:49:40,080
(LAUGHS) Good luck, Steph.
Good luck.
1063
00:49:40,080 --> 00:49:41,600
Thank you.
1064
00:49:43,440 --> 00:49:47,600
Well, this is where the rubber hits
the road, and here's the kicker.
1065
00:49:47,600 --> 00:49:49,480
You've got 15 minutes to go.
(CHEERING AND APPLAUSE)
1066
00:49:49,480 --> 00:49:51,400
MAN: Come on, guys!
15 minutes to go!
1067
00:49:51,400 --> 00:49:52,680
WOMAN: Bring it home!
1068
00:49:52,680 --> 00:49:55,560
Beautiful. Thank you.
1069
00:49:56,680 --> 00:49:58,320
MAN: Yes.
WOMAN: Yes!
1070
00:50:00,400 --> 00:50:02,840
TOMMY: Matt, brother, how you going?
MATT: Just balancing my sauce.
1071
00:50:02,840 --> 00:50:05,240
I can smell the funk, brother.
1072
00:50:05,240 --> 00:50:07,040
MATT: I'm re-creating a kingfish dish
1073
00:50:07,040 --> 00:50:09,160
that I had for the first time
in New Zealand.
1074
00:50:09,160 --> 00:50:13,000
My kingfisher's curing.
My linseed cracker is in the oven.
1075
00:50:13,000 --> 00:50:14,440
Despite the judges' reservations
1076
00:50:14,440 --> 00:50:16,000
about the strawberries
in the nam jim,
1077
00:50:16,000 --> 00:50:17,360
I'm gonna back myself.
1078
00:50:17,360 --> 00:50:20,200
This is my strongest food memory,
so I'm just gonna go for it.
1079
00:50:20,200 --> 00:50:22,800
I've made this nam jim a few times
with strawberries before.
1080
00:50:22,800 --> 00:50:25,080
I think the flavours
will work great together,
1081
00:50:25,080 --> 00:50:30,400
as long as I balance
that sour, sweet, salty flavour.
1082
00:50:30,400 --> 00:50:31,400
(EXHALES)
1083
00:50:31,400 --> 00:50:34,080
Oh. OK.
1084
00:50:34,080 --> 00:50:35,520
MAN: Go, Fans!
1085
00:50:35,520 --> 00:50:37,680
WOMAN: Yes!
(CHEERING AND APPLAUSE)
1086
00:50:37,680 --> 00:50:42,160
Bring it home!
MAN: Come on!
1087
00:50:49,440 --> 00:50:51,400
SASHI: You got...
still got time, Harry. Don't worry.
1088
00:50:51,400 --> 00:50:53,280
She'll be alright.
MICHAEL: Let it do its thing.
1089
00:50:53,280 --> 00:50:56,680
I just don't want to touch 'em
for a bit so it can, like...
Yeah. Leave it alone.
1090
00:50:56,680 --> 00:50:58,680
HARRY: Only 10 minutes left.
1091
00:50:58,680 --> 00:51:00,600
I'm really not sure
if my lentils are gonna have
1092
00:51:00,600 --> 00:51:02,560
enough time
to cook all the way through.
1093
00:51:02,560 --> 00:51:04,480
But backing myself means
that I just need
1094
00:51:04,480 --> 00:51:06,440
to stand in front of these lentils
1095
00:51:06,440 --> 00:51:09,840
and hope and pray
that they'll cook in time.
1096
00:51:09,840 --> 00:51:11,840
If I can get these lentils cooked,
1097
00:51:11,840 --> 00:51:13,920
then I think
I'm just gonna go with my dish.
1098
00:51:13,920 --> 00:51:16,440
I don't want to be
relying on the pin.
1099
00:51:18,440 --> 00:51:20,480
MINDY: Beautiful noodles, Chris.
1100
00:51:21,840 --> 00:51:22,840
Thank you so much.
1101
00:51:22,840 --> 00:51:24,440
MINDY: You're teaching me
something new today.
1102
00:51:24,440 --> 00:51:25,800
This is amazing to watch you cook.
1103
00:51:25,800 --> 00:51:28,760
Those noodles,
they're coming out beautifully.
1104
00:51:28,760 --> 00:51:30,800
Time is going really quick.
1105
00:51:30,800 --> 00:51:34,840
But I'm liking the colour
of my egg noodle dough, and...
1106
00:51:34,840 --> 00:51:36,960
..I cut my dough in half
so I can have two batches of noodles,
1107
00:51:36,960 --> 00:51:38,800
just in case.
1108
00:51:38,800 --> 00:51:41,080
JOHN:
Chris, what else do you need to do?
1109
00:51:41,080 --> 00:51:42,520
CHRIS: I'm gonna fry the noodles now.
1110
00:51:42,520 --> 00:51:44,000
JOHN: Shallow frying?
Yeah, shallow fry.
1111
00:51:44,000 --> 00:51:46,280
Yeah, great.
1112
00:51:47,360 --> 00:51:49,800
CHRIS: So while the noodles
are crisping up,
1113
00:51:49,800 --> 00:51:52,160
I'm also doing my stir-fry.
1114
00:51:52,160 --> 00:51:53,240
It's starting to come together.
1115
00:51:53,240 --> 00:51:56,200
It's...I don't have much time left,
but it's a stir-fry,
1116
00:51:56,200 --> 00:51:58,680
so it should come together
pretty quickly.
1117
00:51:58,680 --> 00:52:01,240
CHRIS: The chicken's cooking well.
I start throwing all the veggies in.
1118
00:52:01,240 --> 00:52:04,640
This needs to be quick.
I can't overcook anything on this.
1119
00:52:06,160 --> 00:52:08,600
MAN: Something's burning.
1120
00:52:08,600 --> 00:52:10,640
WOMAN: Check your noodles, Chris.
1121
00:52:12,120 --> 00:52:15,360
I've completely forgotten
about my noodles.
1122
00:52:15,360 --> 00:52:17,200
WOMAN 2: Oh, my goodness.
1123
00:52:17,200 --> 00:52:18,360
MAN: Oh, is it burnt?
1124
00:52:18,360 --> 00:52:20,600
CHRIS: This is ridiculous.
1125
00:52:20,600 --> 00:52:22,240
I was so close to the finish line.
1126
00:52:22,240 --> 00:52:26,360
And I completely forgot the
most important element of my dish.
1127
00:52:38,120 --> 00:52:40,640
And I've just completely forgotten
about my noodles.
1128
00:52:40,640 --> 00:52:42,600
And now there's
basically black on the bottom.
1129
00:52:42,600 --> 00:52:44,400
I'm freaking out,
but I've got a second batch
1130
00:52:44,400 --> 00:52:47,240
that I've saved just in case.
1131
00:52:47,240 --> 00:52:49,280
TOMMY: Put your heat down, man.
1132
00:52:49,280 --> 00:52:52,160
CHRIS: I've got enough time
for these to crisp up,
1133
00:52:52,160 --> 00:52:55,120
and all my attention
is now on that frying pan.
1134
00:52:55,120 --> 00:52:57,520
I can't afford to burn these noodles.
1135
00:52:57,520 --> 00:52:58,760
MAN: Turn it down. Yeah.
1136
00:52:58,760 --> 00:53:00,000
Come on, Chris.
1137
00:53:07,520 --> 00:53:10,760
WOMAN: Come on, Ali.
(APPLAUSE)
1138
00:53:11,760 --> 00:53:13,320
WOMAN 2:
How are your lentils, Harry?
1139
00:53:13,320 --> 00:53:14,960
They're so close.
1140
00:53:16,280 --> 00:53:18,720
All of my emotions
are just flooding in so hard.
1141
00:53:18,720 --> 00:53:21,040
Right now,
all of my other elements are done.
1142
00:53:21,040 --> 00:53:23,120
I've got my pumpkin ready.
My croutons are cooked.
1143
00:53:23,120 --> 00:53:25,920
All my attention
is just on these lentils.
1144
00:53:25,920 --> 00:53:28,960
Sometimes I taste it and it tastes
perfect, and then I taste it again
1145
00:53:28,960 --> 00:53:30,560
and some of them are quite under.
1146
00:53:30,560 --> 00:53:33,880
Everything
is just absolutely overwhelming.
1147
00:53:33,880 --> 00:53:35,640
If I don't get this right, then...
1148
00:53:35,640 --> 00:53:38,800
..I'm gonna have to play my pin
in the next couple of minutes.
1149
00:53:44,440 --> 00:53:47,520
So, the cake is cool,
the jam is cool, the curd is cool,
1150
00:53:47,520 --> 00:53:49,360
my strawberries are macerated.
1151
00:53:50,400 --> 00:53:51,920
(EXHALES) OK.
You can breathe?
1152
00:53:51,920 --> 00:53:54,080
STEPH: Yep.
Breathe? That's great.
1153
00:53:54,080 --> 00:53:56,680
STEPH: Now it's just time
to assemble and cream.
1154
00:53:56,680 --> 00:53:59,680
I really want to make sure
that the flavours are balanced
1155
00:53:59,680 --> 00:54:01,480
and that it looks pretty.
1156
00:54:01,480 --> 00:54:04,840
Really don't want to have
a mudslide this time.
1157
00:54:04,840 --> 00:54:07,680
Fingers crossed
that it's gonna work.
1158
00:54:07,680 --> 00:54:09,640
ANDY: Looks pretty good.
MELISSA: Yeah, looks pretty good.
1159
00:54:09,640 --> 00:54:11,680
TOMMY: Cream's looking good.
1160
00:54:11,680 --> 00:54:14,200
You know flavours. You got this.
1161
00:54:14,200 --> 00:54:16,360
JOCK: Two minutes to go! Come on!
MAN: Come on, guys.
1162
00:54:16,360 --> 00:54:18,440
(APPLAUSE)
Let's go, guys!
1163
00:54:18,440 --> 00:54:20,160
Come on, guys!
Go, guys!
1164
00:54:20,160 --> 00:54:22,880
Put things on a plate!
1165
00:54:27,400 --> 00:54:28,760
MATT: I'm doing my cured kingfish
1166
00:54:28,760 --> 00:54:31,400
with a strawberry nam jim
and a linseed cracker.
1167
00:54:31,400 --> 00:54:33,440
Even though I've only had 45 minutes,
1168
00:54:33,440 --> 00:54:35,680
I think the kingfish is cured well.
1169
00:54:36,680 --> 00:54:39,320
My linseed cracker
is crispy like I want it to be.
1170
00:54:40,720 --> 00:54:43,320
(WHIRRING)
1171
00:54:43,320 --> 00:54:45,200
Good.
Yeah, he's in the zone.
1172
00:54:45,200 --> 00:54:47,400
MATT: I'm trying my best
to put myself back
1173
00:54:47,400 --> 00:54:49,760
where I first had
the strawberry nam jim.
1174
00:54:49,760 --> 00:54:51,720
I think I've done a good job of it.
1175
00:54:51,720 --> 00:54:52,880
Nice heat now.
1176
00:54:52,880 --> 00:54:55,560
How you going, Chris?
What's happening here?
1177
00:54:55,560 --> 00:54:57,320
Burnt my first batch.
1178
00:54:57,320 --> 00:54:58,840
JOCK: OK.
CHRIS: Got my eyes off it.
1179
00:54:58,840 --> 00:55:00,240
Burnt noodles. That's not great.
1180
00:55:00,240 --> 00:55:02,760
Did you wipe out the pan
after the first batch?
1181
00:55:02,760 --> 00:55:04,160
No, I didn't, actually.
1182
00:55:07,800 --> 00:55:09,200
I think I'm in trouble.
1183
00:55:09,200 --> 00:55:11,320
It didn't occur to me
to change the oil.
1184
00:55:11,320 --> 00:55:13,320
I should have cleaned it out first.
1185
00:55:13,320 --> 00:55:18,080
The oil's going to affect
the taste of my noodles.
1186
00:55:18,080 --> 00:55:19,640
I mean, I could leave the noodles
off the plate,
1187
00:55:19,640 --> 00:55:23,600
but the dish might be
a little bit too simple.
1188
00:55:23,600 --> 00:55:26,200
So I decide to roll with it.
1189
00:55:26,200 --> 00:55:28,240
WOMAN: Yeah!
MAN: Yeah, Chris. Come on.
1190
00:55:28,240 --> 00:55:30,600
ANDY: It all comes down to this!
1191
00:55:30,600 --> 00:55:31,760
One minute to go!
1192
00:55:31,760 --> 00:55:35,920
(CHEERING AND APPLAUSE)
Go, go, go, go, go, go!
1193
00:55:35,920 --> 00:55:37,720
MAN: Run! Come on!
ANDY: Yes!
1194
00:55:37,720 --> 00:55:39,400
(LAUGHTER)
1195
00:55:39,400 --> 00:55:42,920
Go, Dan.
Looks incredible, mate.
1196
00:55:42,920 --> 00:55:44,720
Oh!
Yes!
1197
00:55:44,720 --> 00:55:46,880
What's Harry doing?
Yeah.
1198
00:55:46,880 --> 00:55:48,240
Harry's not happy.
No.
1199
00:55:48,240 --> 00:55:49,240
You're good, Harry.
1200
00:55:49,240 --> 00:55:51,880
No.
HARRY: I'm so flustered.
1201
00:55:51,880 --> 00:55:54,440
(EXHALES)
1202
00:55:54,440 --> 00:55:57,080
I'm really unsure about the lentils
1203
00:55:57,080 --> 00:55:59,240
and whether they're cooked.
1204
00:56:02,600 --> 00:56:04,000
My head's telling me, "Play your pin,
1205
00:56:04,000 --> 00:56:06,320
"because you never know
what's gonna happen."
1206
00:56:06,320 --> 00:56:09,560
Harry. If you need to, use it.
1207
00:56:09,560 --> 00:56:14,360
HARRY: But emotionally, I really want
to just give this dish to the judges.
1208
00:56:16,200 --> 00:56:17,240
That's it.
1209
00:56:17,240 --> 00:56:22,080
HARRY: And, ultimately, changing
my name and the story of this dish
1210
00:56:22,080 --> 00:56:24,120
has meant backing myself,
and that's what I feel like
1211
00:56:24,120 --> 00:56:26,120
I need to do right now.
1212
00:56:26,120 --> 00:56:28,160
Final touches, everybody!
1213
00:56:28,160 --> 00:56:29,760
10!
1214
00:56:29,760 --> 00:56:31,720
JUDGES AND ONLOOKERS: Nine! Eight!
1215
00:56:31,720 --> 00:56:34,440
Seven! Six! Five!
1216
00:56:34,440 --> 00:56:38,240
Four! Three! Two! One!
1217
00:56:38,240 --> 00:56:41,160
(CHEERING AND APPLAUSE)
1218
00:56:41,160 --> 00:56:42,520
ANDY: Great stuff, guys!
1219
00:56:44,080 --> 00:56:45,200
Aw.
1220
00:56:45,200 --> 00:56:48,600
I'm OK. I'm OK.
So, do we think we'll win this?
1221
00:56:48,600 --> 00:56:51,040
BILLIE: She didn't use her pin!
MAN: No, she didn't.
1222
00:56:51,040 --> 00:56:52,040
BILLIE: That's bold.
1223
00:56:52,040 --> 00:56:55,920
I know, right? I would...
I would be, like, "Take my pin."
1224
00:56:58,480 --> 00:57:00,320
ANDY: There were a few jitters
out there, wasn't there?
1225
00:57:00,320 --> 00:57:02,640
Absolutely. I mean,
first elimination of the season.
1226
00:57:02,640 --> 00:57:04,840
Obviously,
nobody wants to be the first out.
1227
00:57:04,840 --> 00:57:06,760
But here's hoping
that a wealth of memories
1228
00:57:06,760 --> 00:57:10,680
will also pay dividends
in a wealth of really great dishes.
1229
00:57:10,680 --> 00:57:13,800
There's only one way to find out.
Bring the first one in.
1230
00:57:16,240 --> 00:57:19,320
MATT: A little bit of concern in
that I've made a strawberry nam jim,
1231
00:57:19,320 --> 00:57:21,280
which isn't a traditional nam jim,
1232
00:57:21,280 --> 00:57:26,120
and I don't know how the judges are
gonna react to changing it up, um,
1233
00:57:26,120 --> 00:57:27,920
and adding the strawberries in,
1234
00:57:27,920 --> 00:57:29,880
but I'm just hopeful
they're going to enjoy the flavour.
1235
00:57:29,880 --> 00:57:31,320
JOCK: Alright, Matt.
1236
00:57:33,480 --> 00:57:34,560
What have you made us?
1237
00:57:34,560 --> 00:57:38,360
MATT:
Cured kingfish, strawberry nam jim
1238
00:57:38,360 --> 00:57:39,360
and a linseed cracker.
1239
00:57:39,360 --> 00:57:41,720
This is a re-creation of a dish
1240
00:57:41,720 --> 00:57:44,920
that I ate on the third date
with my partner, Tamara.
1241
00:57:44,920 --> 00:57:46,880
Wasn't eating fish at the time,
but I wanted to impress her.
1242
00:57:46,880 --> 00:57:49,480
So I ordered the kingfish.
She's pretty easily pleased.
1243
00:57:49,480 --> 00:57:51,040
Like...
(LAUGHTER)
1244
00:57:51,040 --> 00:57:53,560
She's, like...oh, she like...
I like the same things as her.
1245
00:57:53,560 --> 00:57:55,360
"I'm in."
(LAUGHTER)
1246
00:57:55,360 --> 00:57:57,760
Now I like it, so...
so I've re-created that dish.
1247
00:57:57,760 --> 00:57:59,960
Hey, was it hard to...
to back up after this morning?
1248
00:57:59,960 --> 00:58:01,280
Like, your toastie
was right up there.
1249
00:58:01,280 --> 00:58:04,080
Like, we were talking about that
as a possible winner.
1250
00:58:04,080 --> 00:58:08,080
You fully just have to go,
"Nup. Righto. I didn't win that.
1251
00:58:08,080 --> 00:58:09,920
"Let's go into the black apron
and see how I go."
1252
00:58:09,920 --> 00:58:10,920
Was it hard?
1253
00:58:10,920 --> 00:58:12,920
Yeah, you've got to take it
one cook at a time, I think, and...
1254
00:58:12,920 --> 00:58:15,720
..and as soon as I'm in the kitchen,
I'm only thinking about the one dish.
1255
00:58:15,720 --> 00:58:17,440
I didn't even
think about the toastie.
1256
00:58:17,440 --> 00:58:19,400
Mmm.
It's just about this dish now.
1257
00:58:19,400 --> 00:58:21,520
Toastie's...toastie's history now.
1258
00:58:21,520 --> 00:58:23,400
We're gonna have a crack at it.
1259
00:58:23,400 --> 00:58:25,680
ANDY AND JOCK: Thanks, Matt.
Thank you.
1260
00:58:26,840 --> 00:58:28,320
What do we think
about strawberry nam jim?
1261
00:58:28,320 --> 00:58:30,040
ANDY: I'm about to...
1262
00:58:30,040 --> 00:58:31,160
..we're about to find out.
1263
00:58:31,160 --> 00:58:33,120
JOCK: Would you order it
if you seen it on a menu?
1264
00:58:33,120 --> 00:58:35,320
I'd like to think
I'd keep an open mind,
1265
00:58:35,320 --> 00:58:38,800
but, I mean, just looking at it,
it's given me berry coulis vibes.
1266
00:58:38,800 --> 00:58:40,520
So...
JOCK: Coulis? Ah, yeah, yeah.
1267
00:58:40,520 --> 00:58:42,160
Right, OK. Yeah, got it.
MELISSA: Mmm.
1268
00:58:53,200 --> 00:58:56,200
What do you think
of the actual flavour of it, though?
1269
00:58:56,200 --> 00:58:57,760
Yeah, it's an interesting dish.
1270
00:58:57,760 --> 00:58:58,840
The balance is pretty good.
1271
00:58:58,840 --> 00:59:02,200
Like, there's definitely lime juice,
fish sauce and palm sugar.
1272
00:59:02,200 --> 00:59:05,360
If it was on the menu,
I'd order it, you know.
1273
00:59:05,360 --> 00:59:07,280
I would be happy if I ordered that.
1274
00:59:07,280 --> 00:59:09,800
I think that it's lovely
that he's let us in on his world.
1275
00:59:09,800 --> 00:59:11,400
And the cracker is lovely.
1276
00:59:11,400 --> 00:59:13,840
ANDY: Mmm.
MELISSA: It has
enough structural integrity.
1277
00:59:13,840 --> 00:59:16,080
I'm happy to see a...a bit of skills
out of Matt as well, though.
1278
00:59:16,080 --> 00:59:17,080
ANDY: Mmm.
MELISSA: Yeah.
1279
00:59:17,080 --> 00:59:20,560
JOCK: Like, nice clean slicing
on the fish and a good cure.
1280
00:59:20,560 --> 00:59:24,280
I think any more than that, it would
just start to be too firm and dry.
1281
00:59:24,280 --> 00:59:27,240
And also, like,
it's black apron day.
1282
00:59:27,240 --> 00:59:29,560
That's probably the dish that's
kind of pushed the boat out...
1283
00:59:29,560 --> 00:59:30,560
Gutsy.
..the most.
1284
00:59:30,560 --> 00:59:34,080
It's gutsy.
Um...it's quite creative, actually.
1285
00:59:44,240 --> 00:59:45,760
Chris.
Hi, Chris.
1286
00:59:45,760 --> 00:59:46,840
Hello.
ANDY: Hello, Chris.
1287
00:59:52,360 --> 00:59:54,160
OK. (EXHALES)
1288
00:59:54,160 --> 00:59:56,000
What is your dish?
1289
00:59:58,240 --> 01:00:00,400
CHRIS: Mi xao gion.
1290
01:00:00,400 --> 01:00:02,080
Or crispy noodles.
1291
01:00:04,360 --> 01:00:05,840
MELISSA: You had a couple of...
1292
01:00:05,840 --> 01:00:07,600
..stumbles along the way.
1293
01:00:07,600 --> 01:00:09,240
CHRIS: 'Cause I was worrying
about the stir-fry.
1294
01:00:09,240 --> 01:00:11,560
And then I started to smell some
burning, and I was, like, "Oops."
1295
01:00:11,560 --> 01:00:12,560
Mmm.
1296
01:00:12,560 --> 01:00:15,320
The noodles.
Luckily, I had a second batch.
1297
01:00:15,320 --> 01:00:17,040
You didn't
change out the oil, though.
1298
01:00:17,040 --> 01:00:18,840
I didn't change out the oil.
1299
01:00:18,840 --> 01:00:21,920
It was right down to the wire,
so I didn't actually get to taste it.
1300
01:00:21,920 --> 01:00:25,720
OK.
So...I'm...I'm hoping that it's OK.
1301
01:00:25,720 --> 01:00:29,720
If I go home today,
then, yeah, it'll suck, but...
1302
01:00:29,720 --> 01:00:31,600
..I'm not gonna stop cooking,
you know.
1303
01:00:31,600 --> 01:00:34,080
Life goes on after this, so...
Yeah.
1304
01:00:34,080 --> 01:00:36,200
It'll be OK.
1305
01:00:36,200 --> 01:00:38,720
Here's hoping that this
is good enough to keep you here.
1306
01:00:38,720 --> 01:00:39,720
We'll taste. Thank you.
1307
01:00:39,720 --> 01:00:41,120
CHRIS: Thank you.
Lovely. Thank you.
1308
01:00:44,000 --> 01:00:45,920
(CRUNCHING)
1309
01:00:45,920 --> 01:00:47,920
JOCK: Sounds crispy.
1310
01:00:47,920 --> 01:00:49,400
Yeah. Got the crispy part.
1311
01:00:50,640 --> 01:00:52,680
MELISSA: Crispy noodles...
1312
01:00:52,680 --> 01:00:54,800
..are crispy.
1313
01:00:54,800 --> 01:00:57,560
Great job, Chrissy. Oh!
1314
01:00:57,560 --> 01:01:01,120
I'm feeling a mix of emotions.
1315
01:01:01,120 --> 01:01:03,760
It wasn't, like, super-burnt,
but it was burnt enough.
1316
01:01:03,760 --> 01:01:06,760
I'm not ready for
my MasterChef experience to end yet.
1317
01:01:06,760 --> 01:01:08,480
Maybe the sauce will mask it.
Who knows?
1318
01:01:08,480 --> 01:01:12,720
I feel good about the stir-fry,
but I'm worried about the noodles.
1319
01:01:12,720 --> 01:01:15,720
(CRUNCHING)
1320
01:01:23,040 --> 01:01:27,520
VOICEOVER: Hungry for inspiration?
1321
01:01:50,040 --> 01:01:52,400
The stir-fry itself is OK.
1322
01:01:53,440 --> 01:01:56,520
I mean, it's that
classic Chinese gravy stir-fry.
1323
01:01:56,520 --> 01:01:57,560
Mmm.
1324
01:01:57,560 --> 01:01:59,560
MELISSA: But what he's done is
1325
01:01:59,560 --> 01:02:02,560
fry the new, perfectly good,
batch of egg noodles...
1326
01:02:02,560 --> 01:02:04,960
Mmm.
..which were great, by the way...
Yeah, they were good. Well-made.
1327
01:02:04,960 --> 01:02:08,360
..I think they were very good,
um, in the burned oil,
1328
01:02:08,360 --> 01:02:11,520
and then that has become
the dominant flavour,
1329
01:02:11,520 --> 01:02:13,120
whereas it should be
this sweet neutral flavour
1330
01:02:13,120 --> 01:02:15,760
that takes up
the flavour of the gravy.
1331
01:02:16,760 --> 01:02:19,880
I think it's really showing
his inexperience here.
1332
01:02:19,880 --> 01:02:21,360
And it's a shame for Chris
because, like,
1333
01:02:21,360 --> 01:02:24,040
he's had some highs,
he's had some lows,
1334
01:02:24,040 --> 01:02:26,720
and it's gonna be interesting to see
where this one leaves him.
1335
01:02:26,720 --> 01:02:29,640
It's definitely hanging
around the bottom, which is a shame.
1336
01:02:32,440 --> 01:02:36,720
I am so happy
with how this cake has turned out.
1337
01:02:36,720 --> 01:02:39,640
It's not a mudslide.
It's something that I love to eat.
1338
01:02:39,640 --> 01:02:42,600
I love Japanese food.
I hope the judges like it.
1339
01:02:42,600 --> 01:02:44,120
(MELISSA LAUGHS)
JOCK: How you going, Steph?
1340
01:02:44,120 --> 01:02:46,800
There's a cake.
Wow.
That's a cake.
1341
01:02:48,800 --> 01:02:51,640
Steph, what have you made us?
1342
01:02:52,720 --> 01:02:55,080
STEPH:
I've made a yuzu and berry cake.
1343
01:02:56,840 --> 01:02:58,800
ANDY: This looks, like...
1344
01:02:58,800 --> 01:03:00,240
..textbook, doesn't it?
1345
01:03:00,240 --> 01:03:02,080
JOCK: It certainly does.
1346
01:03:02,080 --> 01:03:03,600
STEPH: When I was 19,
I went to Japan,
1347
01:03:03,600 --> 01:03:07,240
and I lived with a Japanese family
on homestay,
1348
01:03:07,240 --> 01:03:09,600
and three days after arriving,
it was my birthday,
1349
01:03:09,600 --> 01:03:11,400
and they bought me a cake,
1350
01:03:11,400 --> 01:03:14,400
and it was one of the best cakes
I ever ate.
1351
01:03:14,400 --> 01:03:19,120
Um, and it kind of kickstarted this
journey of loving Japanese cakes,
1352
01:03:19,120 --> 01:03:21,000
Japanese patisseries,
1353
01:03:21,000 --> 01:03:22,960
and then when I came back
to Melbourne, I couldn't find any,
1354
01:03:22,960 --> 01:03:24,360
so I had to
start baking them myself.
1355
01:03:24,360 --> 01:03:25,640
(LAUGHS)
1356
01:03:25,640 --> 01:03:26,720
Perfect.
Thank you.
1357
01:03:26,720 --> 01:03:28,040
JOCK: Solid.
(LAUGHS)
1358
01:03:28,040 --> 01:03:29,360
Alright.
We're gonna have a crack at it.
1359
01:03:29,360 --> 01:03:30,560
STEPH: OK.
Thank you.
1360
01:03:30,560 --> 01:03:32,560
MELISSA: Thank you.
ANDY: Thanks, Steph.
Thank you. Enjoy.
1361
01:03:36,520 --> 01:03:38,560
Let's see it.
1362
01:03:41,720 --> 01:03:44,880
Ooh!
That went through pretty easily.
1363
01:03:47,120 --> 01:03:49,440
Ooh...
1364
01:03:49,440 --> 01:03:50,440
..mama!
1365
01:03:50,440 --> 01:03:51,920
Stop it.
1366
01:03:54,960 --> 01:03:56,440
ANDY: It's not so often
I get excited
1367
01:03:56,440 --> 01:03:58,880
to hoe into a piece of cake, but...
1368
01:03:58,880 --> 01:03:59,880
..I'm on here.
1369
01:03:59,880 --> 01:04:01,400
MELISSA: Today's the day?
ANDY: Yeah.
1370
01:04:10,120 --> 01:04:11,320
Ooh.
1371
01:04:11,320 --> 01:04:13,480
JOCK: It is exactly as advertised.
1372
01:04:13,480 --> 01:04:17,560
This is a perfect example
of Japanese sponge cake.
1373
01:04:17,560 --> 01:04:19,760
The yuzu curd is...
1374
01:04:19,760 --> 01:04:21,960
..mouth-wateringly delicious.
1375
01:04:21,960 --> 01:04:24,200
I never thought a cake
could be refreshing.
1376
01:04:24,200 --> 01:04:26,760
ANDY: Yeah.
MELISSA: But it is refreshing.
1377
01:04:27,760 --> 01:04:30,800
The fact that that sponge
is so impossibly light.
1378
01:04:30,800 --> 01:04:34,120
If the cream wasn't there,
it would float away.
1379
01:04:34,120 --> 01:04:36,200
The curd is sharp and bright
1380
01:04:36,200 --> 01:04:37,960
and yet sweet,
1381
01:04:37,960 --> 01:04:39,720
like a little layer of sunshine.
1382
01:04:39,720 --> 01:04:43,160
Every single thing is perfect.
1383
01:04:43,160 --> 01:04:45,560
Oh, thrilled for her.
I ate a whole slice.
1384
01:04:45,560 --> 01:04:47,280
MELISSA: You ate a whole slice.
I'm proud of myself.
1385
01:04:47,280 --> 01:04:49,120
(LAUGHS)
1386
01:04:50,680 --> 01:04:52,560
ANDY: Montana.
1387
01:04:52,560 --> 01:04:57,560
MONTANA: So, I've got a brown butter
parfait, fennel and apple sorbet,
1388
01:04:57,560 --> 01:05:00,480
a crumb and a fennel caramel.
1389
01:05:00,480 --> 01:05:02,760
That sauce is money!
1390
01:05:02,760 --> 01:05:05,680
Yeah.
Texture, flavour, mouthfeel.
1391
01:05:05,680 --> 01:05:08,000
It is all there.
MELISSA: Daniel.
1392
01:05:08,000 --> 01:05:10,840
So this is, uh,
sweet chilli coconut crab.
1393
01:05:12,000 --> 01:05:13,560
JOCK:
The crab's cooked really nicely.
1394
01:05:13,560 --> 01:05:15,320
ANDY: Really well.
Yeah.
1395
01:05:15,320 --> 01:05:18,640
There is something really exciting
about Daniel's food.
1396
01:05:20,080 --> 01:05:21,480
JOCK: Ali. What have you made us?
1397
01:05:21,480 --> 01:05:23,400
ALI: Fish pakora, a potato scone
1398
01:05:23,400 --> 01:05:26,560
with some charred mango chutney
and a coriander chutney.
1399
01:05:26,560 --> 01:05:28,080
So good!
ANDY: Mmm.
1400
01:05:28,080 --> 01:05:29,960
And crispy and crunchy
and melt-in-the-mouth
1401
01:05:29,960 --> 01:05:31,840
and fatty and...and brilliant.
1402
01:05:31,840 --> 01:05:32,960
ANDY: Hey, Keyma.
1403
01:05:32,960 --> 01:05:37,880
KEYMA: Lamb tarkari with a flaky roti
and a coriander chutney.
1404
01:05:37,880 --> 01:05:40,560
I loved it.
Those are some happy potatoes.
1405
01:05:40,560 --> 01:05:41,720
ANDY: Yeah.
1406
01:05:41,720 --> 01:05:43,240
This is a triumph in a bowl.
1407
01:05:43,240 --> 01:05:44,840
Yep.
1408
01:05:45,960 --> 01:05:47,760
MAX: I'm happy with the tart.
1409
01:05:47,760 --> 01:05:49,560
So I'm hoping
that it'll be cooked perfect,
1410
01:05:49,560 --> 01:05:52,200
because I don't want to be
the first one going home.
1411
01:05:52,200 --> 01:05:55,560
It's been four years of my life
trying to get into this competition,
1412
01:05:55,560 --> 01:05:58,240
so I'm...no, I'm not ready to leave.
1413
01:05:58,240 --> 01:06:00,120
ANDY: Max.
1414
01:06:00,120 --> 01:06:01,560
Oh!
1415
01:06:01,560 --> 01:06:03,040
A petit four.
1416
01:06:03,040 --> 01:06:05,280
(MAX LAUGHS)
(MELISSA LAUGHS)
1417
01:06:05,280 --> 01:06:07,840
OK, mate. What did you cook?
1418
01:06:07,840 --> 01:06:09,680
MAX: Uh, so I've brought you
Sim's Raspberry Tart.
1419
01:06:09,680 --> 01:06:11,760
ANDY: Sim's? Is that your missus?
MAX: That's my wife.
1420
01:06:11,760 --> 01:06:13,280
ANDY: Yep. Yep.
MAX: That's my wife's name.
1421
01:06:13,280 --> 01:06:18,360
This tart is actually the dessert
that I cooked before I proposed.
1422
01:06:18,360 --> 01:06:20,200
I'm guessing she loved it
and said yes.
1423
01:06:20,200 --> 01:06:22,240
Yes, she did. Got the job done.
1424
01:06:22,240 --> 01:06:23,840
ANDY:
Cool. We're gonna have a crack.
1425
01:06:23,840 --> 01:06:26,000
Thank you. Cheers.
Thank you very much. Please enjoy.
Thank you.
1426
01:06:27,200 --> 01:06:28,400
JOCK: It's very small.
ANDY: Yeah.
1427
01:06:28,400 --> 01:06:30,600
JOCK: Isn't it?
MELISSA: Tiny tarts.
ANDY: Yep.
1428
01:06:30,600 --> 01:06:31,920
Amazing things
come in small packages.
1429
01:06:31,920 --> 01:06:33,120
ANDY: That's true.
1430
01:06:33,120 --> 01:06:35,320
Oh!
1431
01:06:35,320 --> 01:06:37,040
That's nice.
I thought he was talking about me.
1432
01:06:38,800 --> 01:06:40,520
JOCK: It's looking dense.
1433
01:06:40,520 --> 01:06:42,160
MELISSA: Um...yeah.
1434
01:06:45,760 --> 01:06:47,240
JOCK: Those look burnt.
1435
01:06:47,240 --> 01:06:48,640
Oh, dear.
1436
01:06:51,680 --> 01:06:53,960
I really like the flavours that are
going on. I mean, they're classic.
1437
01:06:53,960 --> 01:06:55,680
The addition
of that citrus sour cream Chantilly,
1438
01:06:55,680 --> 01:06:58,520
I really like that
against the raspberry, but...
1439
01:06:58,520 --> 01:07:01,600
..you undercook anything in
this kitchen and you're in trouble.
1440
01:07:01,600 --> 01:07:03,680
He's under-baked it.
1441
01:07:03,680 --> 01:07:05,520
You can see
it just sort of settled it.
1442
01:07:05,520 --> 01:07:07,160
And I think what's made it worse
is actually
1443
01:07:07,160 --> 01:07:09,640
the liquid praline
has settled even more
1444
01:07:09,640 --> 01:07:12,320
into an undercooked frangipane.
1445
01:07:12,320 --> 01:07:14,440
If Max proposed to me
with this tart,
1446
01:07:14,440 --> 01:07:16,080
it wouldn't be an automatic yes.
1447
01:07:16,080 --> 01:07:18,520
(ALL LAUGH)
1448
01:07:23,400 --> 01:07:26,360
This cook has been
an absolute shambles.
1449
01:07:28,280 --> 01:07:31,960
So, not playing the pin,
it was such a huge risk
1450
01:07:31,960 --> 01:07:33,800
and huge decision for me to make.
1451
01:07:33,800 --> 01:07:35,320
MELISSA: Harry.
1452
01:07:35,320 --> 01:07:36,520
HARRY: Hello.
How are you, Harry?
1453
01:07:36,520 --> 01:07:38,680
I'm well. There we go.
1454
01:07:38,680 --> 01:07:40,600
Take a seat.
JOCK: Mmm.
1455
01:07:43,160 --> 01:07:44,200
Alright.
1456
01:07:44,200 --> 01:07:45,560
What do we have here?
1457
01:07:45,560 --> 01:07:48,600
HARRY: So I've made,
uh, some braised lentils
1458
01:07:48,600 --> 01:07:51,920
with a spiced roast pumpkin,
1459
01:07:51,920 --> 01:07:54,440
a little bit of goat's cheese
and some croutons.
1460
01:07:55,560 --> 01:07:58,480
OK, let's talk about
dishes that changed your life.
1461
01:07:58,480 --> 01:07:59,840
Why this dish today?
1462
01:07:59,840 --> 01:08:01,840
This dish is so pivotal.
1463
01:08:01,840 --> 01:08:03,120
It's a really humble dish,
1464
01:08:03,120 --> 01:08:05,720
but it was what I was sharing
with my best friend
1465
01:08:05,720 --> 01:08:07,880
the night that I finally
1466
01:08:07,880 --> 01:08:09,760
spoke up
and had a conversation with somebody
1467
01:08:09,760 --> 01:08:12,240
about wanting to change my name.
1468
01:08:12,240 --> 01:08:14,520
It wasn't that I didn't like
the name that I was born with.
1469
01:08:14,520 --> 01:08:15,720
It was just that...
1470
01:08:15,720 --> 01:08:17,400
..it wasn't me.
1471
01:08:17,400 --> 01:08:19,560
And we chose the name
1472
01:08:19,560 --> 01:08:23,240
and then everything just
seemed to, like, fit into place.
1473
01:08:23,240 --> 01:08:27,960
So even though this might not be the
most spectacular dish I could cook,
1474
01:08:27,960 --> 01:08:29,160
it means so much.
1475
01:08:29,160 --> 01:08:33,080
Yep.
It's, um, stepping into who you are.
1476
01:08:33,080 --> 01:08:34,080
Yeah. Exactly.
1477
01:08:34,080 --> 01:08:40,280
I'm built to do this, and I love it,
and I've had so much fun all week.
1478
01:08:40,280 --> 01:08:41,960
You're wearing a pin today.
HARRY: Yes.
1479
01:08:41,960 --> 01:08:43,680
Tough cook.
1480
01:08:43,680 --> 01:08:45,360
There was a bit of emotion there.
Yep.
1481
01:08:45,360 --> 01:08:47,640
At any point,
did you consider playing the pin?
1482
01:08:47,640 --> 01:08:50,200
HARRY: About half an hour to go,
1483
01:08:50,200 --> 01:08:52,600
I really wasn't sure
if I would get the lentils cooked,
1484
01:08:52,600 --> 01:08:54,640
and I just had to suck it up
and wait.
1485
01:08:54,640 --> 01:08:56,240
It was literally
in the last kind of five minutes
1486
01:08:56,240 --> 01:08:59,800
that I decided that they'd cooked
to the point that I wanted them to.
1487
01:08:59,800 --> 01:09:02,200
Is it enough to keep you here?
I really think it is.
1488
01:09:02,200 --> 01:09:03,640
OK. Thanks so much.
Thank you.
1489
01:09:03,640 --> 01:09:05,800
ANDY: Thanks, Harry.
Thanks, Harry.
1490
01:09:07,120 --> 01:09:09,720
Well, it'll be interesting to see,
you know, how this eats,
1491
01:09:09,720 --> 01:09:12,480
because if you're not
in the right headspace to cook,
1492
01:09:12,480 --> 01:09:14,760
then what's on the plate
is a symbol of that.
1493
01:09:14,760 --> 01:09:18,760
ANDY: Proof's in the pudding.
See how it tastes.
1494
01:09:30,520 --> 01:09:32,520
(CRUNCHES)
1495
01:09:41,040 --> 01:09:43,480
It nearly put me to sleep.
1496
01:09:43,480 --> 01:09:44,920
Seriously.
1497
01:09:44,920 --> 01:09:48,160
Like, I...I don't get it.
I don't understand it.
1498
01:09:48,160 --> 01:09:50,760
What was going on here?
1499
01:09:50,760 --> 01:09:53,520
I don't feel like
it's Harry's cooking.
1500
01:09:54,520 --> 01:09:56,680
ANDY: For me,
that's how I like my pumpkin.
1501
01:09:56,680 --> 01:09:59,480
There's no resistance whatsoever.
1502
01:09:59,480 --> 01:10:01,800
But I want more spice, though.
MELISSA: Yep.
1503
01:10:01,800 --> 01:10:03,960
And I want more seasoning.
Yeah.
JOCK: Yeah.
1504
01:10:03,960 --> 01:10:05,240
ANDY: The lentils are undercooked.
1505
01:10:05,240 --> 01:10:07,200
And they're...
they're sweet on a whole.
1506
01:10:07,200 --> 01:10:09,320
I'd love some vinegar in there
or something.
1507
01:10:09,320 --> 01:10:11,640
I think this is a dish
of many, many...
1508
01:10:11,640 --> 01:10:12,800
ANDY: Yeah.
..flaws.
1509
01:10:12,800 --> 01:10:15,320
We're seeing somebody
that maybe just can't operate
1510
01:10:15,320 --> 01:10:17,640
under pressure real well.
1511
01:10:18,640 --> 01:10:21,480
If this is me in that situation
and I had a pin on
1512
01:10:21,480 --> 01:10:25,080
and I was tasting all my elements
with a minute to go...
1513
01:10:25,080 --> 01:10:26,200
.."Pin!"
1514
01:10:26,200 --> 01:10:27,440
Yeah, I would have played it.
1515
01:10:27,440 --> 01:10:29,680
That's what baffles me, that she...
1516
01:10:29,680 --> 01:10:32,720
Yeah.
..obviously thinks that this
is good enough to get her through.
1517
01:10:45,440 --> 01:10:47,000
It's been a big day,
1518
01:10:47,000 --> 01:10:49,480
starting with 22 jaffles
1519
01:10:49,480 --> 01:10:53,680
and ending with 12 dishes
rich in heart and history.
1520
01:10:55,480 --> 01:10:58,680
Fans,
you donned the dreaded black aprons
1521
01:10:58,680 --> 01:11:02,000
and faced
the first elimination of the season.
1522
01:11:02,000 --> 01:11:04,240
But, as the Favourites know
too well,
1523
01:11:04,240 --> 01:11:07,320
every elimination
you survive in this kitchen
1524
01:11:07,320 --> 01:11:09,600
only makes you stronger.
1525
01:11:12,920 --> 01:11:16,760
Unfortunately, the pressure
of the first elimination,
1526
01:11:16,760 --> 01:11:19,960
it brought a few of you undone today.
1527
01:11:19,960 --> 01:11:22,320
If I call your name,
please step forward,
1528
01:11:22,320 --> 01:11:26,280
because you're in danger
of going home.
1529
01:11:27,760 --> 01:11:29,280
Chris.
1530
01:11:36,040 --> 01:11:38,600
Max.
1531
01:11:42,280 --> 01:11:44,280
And...
1532
01:11:49,960 --> 01:11:51,640
..Harry.
1533
01:11:52,920 --> 01:11:55,440
Oh, no.
Jesus.
1534
01:11:55,440 --> 01:11:57,880
Oh, no.
1535
01:11:57,880 --> 01:11:59,800
Oh. Oh, my God.
1536
01:11:59,800 --> 01:12:02,120
HARRY: I can't believe it.
1537
01:12:02,120 --> 01:12:07,880
Here I am standing in the
bottom three with an immunity pin,
1538
01:12:07,880 --> 01:12:09,760
potentially about to
walk out of the MasterChef kitchen
1539
01:12:09,760 --> 01:12:10,920
for the last time.
1540
01:12:11,920 --> 01:12:13,560
Max.
1541
01:12:13,560 --> 01:12:18,840
Your tart base was undercooked
and your filling was too dense.
1542
01:12:20,880 --> 01:12:23,720
Harry.
Your lentils were also undercooked.
1543
01:12:23,720 --> 01:12:26,960
And your pumpkin
was also under-seasoned.
1544
01:12:32,320 --> 01:12:33,400
Chris.
1545
01:12:33,400 --> 01:12:38,800
The overwhelming flavour
in your noodles was burnt oil.
1546
01:12:38,800 --> 01:12:42,520
And, sadly,
your sauce couldn't save it.
1547
01:12:43,520 --> 01:12:45,520
Which means,
unfortunately, today, Chris...
1548
01:12:45,520 --> 01:12:48,400
MAN: Oh.
..you're going home.
1549
01:12:48,400 --> 01:12:50,640
That's cool. That's alright.
1550
01:12:54,120 --> 01:12:56,080
It's alright.
1551
01:12:56,080 --> 01:12:58,400
It's all good. It's all good.
1552
01:12:58,400 --> 01:12:59,840
(LAUGHS)
1553
01:12:59,840 --> 01:13:00,880
Cheers, though.
1554
01:13:03,920 --> 01:13:07,000
Chris. We loved having you
here in the kitchen.
1555
01:13:07,000 --> 01:13:09,480
I know this isn't the way
you wanted to go out.
1556
01:13:09,480 --> 01:13:13,040
Sucks being first, but had a blast.
1557
01:13:13,040 --> 01:13:15,800
I mean, it's...
it's only been a week, but...
1558
01:13:15,800 --> 01:13:17,560
..I learnt a lot
in this short period of time,
1559
01:13:17,560 --> 01:13:20,400
and I'm gonna go home,
I'm...I'm gonna keep cooking.
1560
01:13:20,400 --> 01:13:22,440
Whenever you see me next time,
I'm just gonna be a better cook.
1561
01:13:22,440 --> 01:13:24,880
One of the best things
about you, mate, is your attitude.
1562
01:13:24,880 --> 01:13:27,880
Even standing there in defeat,
you're still smiling.
1563
01:13:27,880 --> 01:13:29,560
I tell you, one thing's for sure,
1564
01:13:29,560 --> 01:13:31,720
Sashi will never forget
the day that you beat him.
1565
01:13:31,720 --> 01:13:33,960
(LAUGHTER)
1566
01:13:33,960 --> 01:13:35,680
(LAUGHS)
1567
01:13:35,680 --> 01:13:38,640
I'll never forget it either.
(LAUGHTER)
1568
01:13:40,240 --> 01:13:42,680
JOCK: Chris, thank you
for being part of the family,
1569
01:13:42,680 --> 01:13:44,240
thanks for cooking for us,
1570
01:13:44,240 --> 01:13:47,400
but, unfortunately,
it's time to say goodbye.
1571
01:13:47,400 --> 01:13:50,280
(APPLAUSE)
1572
01:13:50,280 --> 01:13:53,480
CHRIS: My whole understanding
of food has just expanded
1573
01:13:53,480 --> 01:13:55,600
being in here for just a week.
1574
01:13:55,600 --> 01:13:57,920
Well done, mate.
(APPLAUSE)
1575
01:13:59,960 --> 01:14:01,320
Oh!
1576
01:14:01,320 --> 01:14:03,720
I don't know
what's out there for me right now,
1577
01:14:03,720 --> 01:14:05,960
but I'm not gonna stop cooking.
1578
01:14:05,960 --> 01:14:07,480
(LAUGHTER)
1579
01:14:07,480 --> 01:14:12,360
CHRIS: Cooking with all these
bloody legends was just priceless.
1580
01:14:12,360 --> 01:14:15,120
Give it up for Chris, everybody!
1581
01:14:15,120 --> 01:14:17,360
(APLAUSE AND CHEERING)
1582
01:14:17,360 --> 01:14:20,640
My food journey's...
it's really just begun.
1583
01:14:24,560 --> 01:14:28,120
VOICEOVER:
This week on MasterChef Australia...
1584
01:14:28,120 --> 01:14:30,960
..it's the first mystery box
of the season.
1585
01:14:30,960 --> 01:14:33,560
JOCK: Lift your lids now.
1586
01:14:34,640 --> 01:14:37,400
ALVIN: First mystery box.
It's like a rite of passage.
1587
01:14:37,400 --> 01:14:39,520
MICHAEL: And it is chaos.
It's delicious chaos.
1588
01:14:39,520 --> 01:14:41,400
And...
JOCK: Matt Stone, everybody!
1589
01:14:41,400 --> 01:14:43,880
..the line-up of guest chefs...
1590
01:14:43,880 --> 01:14:44,920
JOCK: Shannon Bennett.
1591
01:14:44,920 --> 01:14:48,200
WOMAN: Absolutely
fangirling over Shannon Bennett.
1592
01:14:48,200 --> 01:14:49,840
ANDY: Adriano Zumbo!
1593
01:14:49,840 --> 01:14:53,440
..will have even
our most experienced contenders
1594
01:14:53,440 --> 01:14:57,000
in a flap.
1595
01:14:57,000 --> 01:15:00,000
Captions by Red Bee Media
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