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VOICEOVER:
Previously on MasterChef Australia...
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00:00:07,720 --> 00:00:09,360
Come on, blue, let's bring it home!
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00:00:09,360 --> 00:00:11,680
Let's go, Fans.
Whoo-hoo!
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00:00:11,680 --> 00:00:13,400
WOMAN: Only one jaffle
will rule them all.
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..the judges were hard-pressed
to choose the best jaffle.
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00:00:17,760 --> 00:00:20,720
To get that much flavour
inside a jaffle is epic.
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00:00:20,720 --> 00:00:24,200
But Minoli managed to win
for Team Favourites.
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It's like the spirit of a curry puff
but in jaffle form.
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Whoo-hoo!
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I've saved my team.
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That left the Fans
to fight for survival.
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HARRY: If the judges don't like it,
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I might be walking out of
these doors with this immunity pin.
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And it was Chris
who had to say the first farewell.
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Tonight,
it's the first mystery box of 2022.
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ALVIN: First mystery box is really,
um...it's like a rite of passage.
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And this time,
there's more than meets the eye.
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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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Are you excited for today?
Think I am, yeah.
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Me too.
(LAUGHTER)
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Bit of trepidation. (LAUGHS)
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Ready to rumble.
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Ready to rumble.
(LAUGHS)
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I just want to cook, you know.
Just want to get in.
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I hope they go easy on us.
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Here we go!
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Oh, mystery boxes!
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(LAUGHTER)
Mystery box!
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Hey!
There they are!
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Mystery box!
And so many!
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Come on in!
Straight to your benches, guys.
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Let's run.
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JOCK: Pick a box, any box!
MAN: Come on, come on!
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Oh, it's a long clap.
It's a long clap, isn't it?
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Many contestants. A long clap.
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Morning, everybody!
CONTESTANTS: Morning!
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Can you believe it? Today is
the first mystery box of this season.
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MAN: Yes!
(CHEERING)
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Whoo-ooh!
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Matt.
It's your first ever mystery box.
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Are you excited to see what's inside?
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Uh, it's...it's a bit nerve-racking
but very exciting.
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Hoping for something, uh, familiar.
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What if it's all unfamiliar?
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Um...then I'll taste and I'll cook
and hopefully something...
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Have you been practising
with the under-bench pantry staples?
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MATT:
I'm confident with the under-bench
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and, uh, hopefully,
we can fit something in.
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John.
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How are you?
I'm good.
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Mystery boxes in your season.
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Did you enjoy them?
Yeah, I did.
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Well, it's actually...
this is my pantry, basically.
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So I'll just walk in at home, open
it up and that's my mystery box.
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JOCK: So you're good
at thinking of dishes on the fly?
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Yeah.
Should be a good day for you.
Yeah.
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I think it's about time
that we find out what's under it.
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Are you ready?
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Yes.
Yes.
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Alright - lift your lids...
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..now.
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CONTESTANTS: Ooh!
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Ooh! Ah!
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I can cook something with that.
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MELISSA: Let's talk ingredients.
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So under the lid today,
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we have pork chop,
Granny Smith apples,
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dark chocolate, tomatoes,
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flat-leaf parsley, ciabatta bread,
lemon and cabbage.
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Now, this isn't
your run-of-the-mill mystery box.
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These ingredients have significance.
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They've all been
in a mystery box together before.
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I know.
MELISSA: She knows!
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Well, I mean, I was about to say,
"Does anybody know?"
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And Julie's, like, "Yes!" (LAUGHS)
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Julie.
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This...this is
the first ever mystery box.
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CONTESTANTS: Oh!
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WOMAN: That's so nice!
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Oh!
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And we all had
one little butane burner and a pan,
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and we had this in our mystery box.
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I just...I've just gone, "Whoa."
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MELISSA: So Julie is correct.
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This is the first ever mystery box
from way back in season one.
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I love that Jules
is just in front of me
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and this is the first mystery box
that she would have ever done.
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I think a lot of people
will be able to make something
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with the stuff in this box.
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Righto, gang, here's the rules.
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You've got 75 minutes to cook a dish
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using one or more ingredients
from that mystery box.
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Pantry and garden today,
they're closed,
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but, of course, you've got
the under-bench pantry staples.
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Let's start with the good news.
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The best dish from the Fans AND
the best dish from the Favourites,
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they'll win a fast-tracked place
into this week's immunity challenge.
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WOMAN: Wow!
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ANDY: Now for the bad news.
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The bottom two dishes
from each team,
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you'll be cooking
in tomorrow's pressure test,
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where, unfortunately,
one of you goes home.
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Your job today,
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don't let the first ever mystery box
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be your last.
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MELANIE: Usually on MasterChef,
the seasons that I've watched,
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mystery boxes are a chance to really
just, like, have a little bit of fun,
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and there's not usually
negative consequences.
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So the fact that today,
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the bottom two dishes from each team,
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they're gonna
go into a pressure test,
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00:06:02,160 --> 00:06:04,800
that's kind of
a hard pill to swallow.
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00:06:05,800 --> 00:06:08,160
ANDY: Good luck.
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Your time starts now.
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Gosh.
OK.
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Let's do it!
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00:06:13,640 --> 00:06:15,480
Let's do it,
let's do it, let's do it!
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00:06:15,480 --> 00:06:17,080
Oh, sorry, sorry.
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SASHI:
Anybody doesn't want the apples?
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Sashi.
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Doing the first mystery box
is really amazing.
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I've dreamt about it so much.
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I'm thinking sweet.
I'm doing a mille-feuille.
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Apples, caramel cream pie.
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JENN: I'm gonna make some wontons.
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Usually,
there's a lot of garlic in them.
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No garlic today, so I'm gonna
be working with what I've got,
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and hopefully
it'll turn out alright.
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To make sure I'm safe today,
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I just have to beat two people
from my own team.
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It's a bit bizarre.
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Like, I've watched it a lot on TV,
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and I always think,
"I'll make this and make that."
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It's a little bit different
when you get up here.
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You're, like,
"Wham! What DO I make?"
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I saw the lemons and I'm, like,
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"Lemon meringue pie
will be what I make today."
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Oh, first mystery box with
the first ever ingredients inside.
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How do you think people are gonna go
being quite creative
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and getting the best
out of the ingredient?
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MELISSA: I think some people
will be thrown for a loop.
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And I think some people
will really rise to the occasion.
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WOMAN: What's on there, Steph?
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Apple caramel.
WOMAN: Oh, it looks good.
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JOCK: Because
it's such a normal mystery box,
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my expectation is that around me,
everybody would be doing
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pork and cabbage
in some kind of normal way.
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I'd be trying to do
something different.
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For me, this is all about
the under-bench staples.
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Because at the end of the day, if you
can pull out a whole bunch of dishes
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from just the under-bench...
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ANDY: Yeah.
..it shouldn't really matter...
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Yeah.
..what's in that mystery box.
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How do you get the best
out of those ordinary ingredients?
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What's the best thing
you can do to cabbage,
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what's the best thing you can do
to tomatoes...
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JOCK: Ooh, yeah.
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..to make 'em fully next-level
and get a shot
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at being in...in the immunity cook?
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JOCK: Julie!
ANDY: Oh, Julie, here we are.
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Hello.
He scared me too.
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(ALL LAUGH)
(LAUGHS) Sorry.
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What's happening?
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ANDY: Pasta!
Ah. I'm doing pasta, yeah.
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What was your first dish,
the very first mystery box?
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Well, I saw pork chops and apples,
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so I made pork chops
and apple sauce.
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Nice. What's your dish today?
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Well, it's gonna be a...
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..a pasta with tomatoes...
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JOCK: Yep.
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..and then a pangrattato
with lemon and...
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JOCK: Pangrattato?
..and parsley, yeah.
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ANDY: Beautiful.
So do everything I can
to get flavour into the tomatoes.
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What are we doing pasta-wise?
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Fettuccine/tagliatelle.
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I'm gonna hand-cut it, I think.
ANDY: Oh, cool.
JOCK: Nice.
200
00:08:34,160 --> 00:08:35,200
Al dente pasta?
Yes.
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00:08:35,200 --> 00:08:37,320
Just make sure you give it
enough time to dry a little bit...
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Mmm.
Yep.
..before, do you know what I mean?
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00:08:38,760 --> 00:08:40,080
If you're...
Yeah.
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..if you're rolling it out
and you dump it straight in the water
in the dying minutes...
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Yeah.
..you're never gonna get al dente.
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Yeah.
You know what I mean?
Yeah. Yep.
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No worries.
I can't wait to try it.
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Same. Good luck, Jules.
(LAUGHS) Thank you.
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JULIE: Keeping it very simple today.
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For me,
simple food made well is a joy,
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and it's my preference
to cook that way,
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00:08:57,720 --> 00:09:00,040
and it's my preference to
eat that way.
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00:09:00,040 --> 00:09:05,080
So knowing that the bottom two from
each team end up in a pressure test,
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I feel so determined
that that's not gonna be me.
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00:09:08,760 --> 00:09:13,600
I'll cross my fingers, I'll pray to
the pasta gods and...see how we go.
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00:09:15,640 --> 00:09:19,400
First ever mystery box,
YOUR first ever mystery box,
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00:09:19,400 --> 00:09:21,440
and you got 60 minutes to go.
218
00:09:21,440 --> 00:09:23,000
(JUDGES CLAP)
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Ooh, she's smoky.
Yes. Very smoky.
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00:09:28,920 --> 00:09:32,400
Heaven of lemon today.
It's got lemon everything.
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Really good.
Creamy, buttery apple sauce.
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00:09:34,160 --> 00:09:36,120
(RATTLING)
Ooh!
223
00:09:38,960 --> 00:09:40,560
It's been a while
that we've had a mystery box.
224
00:09:40,560 --> 00:09:43,000
I'm...I'm feeling
a little bit shaky, actually.
225
00:09:43,000 --> 00:09:46,760
Um...haven't really got
the momentum up yet, I don't think,
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00:09:46,760 --> 00:09:49,000
in this kitchen, um, but...
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00:09:49,000 --> 00:09:52,720
..yeah, I love a mystery box, so...
so pretty pleased.
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BILLIE: In season seven,
I loved mystery boxes.
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00:09:56,240 --> 00:10:00,640
They never came with, you know,
a bottom four or any consequences.
230
00:10:00,640 --> 00:10:03,480
I used those challenges
to take a few risks.
231
00:10:03,480 --> 00:10:07,040
This is burnt sugar with ants in it.
232
00:10:07,040 --> 00:10:09,080
An ant coffee tuile.
233
00:10:09,080 --> 00:10:11,240
What did you make?
I did a weird dessert.
234
00:10:11,240 --> 00:10:14,600
It's a curry leaf and lime parfait
with roast cucumber.
235
00:10:14,600 --> 00:10:16,080
GEORGE CALOMBARIS: To think of that
236
00:10:16,080 --> 00:10:18,800
by just lifting the lid on
a mystery box and not being scared
237
00:10:18,800 --> 00:10:20,080
is a credit to you, Billie.
238
00:10:20,080 --> 00:10:21,360
Well done.
MATT PRESTON: Yeah, yeah.
239
00:10:23,040 --> 00:10:25,280
I'm going sweet, so I'm gonna do
240
00:10:25,280 --> 00:10:27,280
chocolate and lemon
ice-cream sandwiches
241
00:10:27,280 --> 00:10:30,000
with an apple and pork caramel
in the middle.
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00:10:30,000 --> 00:10:34,920
BILLIE: I think the judges are
expecting a lot from the Favourites,
243
00:10:34,920 --> 00:10:37,320
having done mystery boxes before,
244
00:10:37,320 --> 00:10:40,880
but I'm...finding my feet still.
245
00:10:40,880 --> 00:10:42,880
Just because I won my first season,
246
00:10:42,880 --> 00:10:46,480
it doesn't mean I'm coming in
as one of the best cooks.
247
00:10:46,480 --> 00:10:49,000
There's a lot of strong cooks
in my team,
248
00:10:49,000 --> 00:10:51,680
so it's gonna be a challenge
to get top dish,
249
00:10:51,680 --> 00:10:55,840
but I do want to show them
that I can cook and I belong here.
250
00:10:55,840 --> 00:10:59,480
I'd love to have that chance at
immunity, 'cause I want to be here.
251
00:10:59,480 --> 00:11:02,880
It's...it's...it's so much fun
and such a good feeling.
252
00:11:02,880 --> 00:11:06,840
Pork schnitzel. Just going German.
253
00:11:07,960 --> 00:11:09,240
I'm happy with the texture.
254
00:11:09,240 --> 00:11:12,240
If it doesn't taste like lemon,
I'm gonna be in trouble, right?
255
00:11:14,280 --> 00:11:16,040
MELANIE: Having this mystery box
is nerve-racking.
256
00:11:16,040 --> 00:11:18,280
It's one thing to see it on TV,
257
00:11:18,280 --> 00:11:21,520
a complete 'nother thing
to lift it up and see it yourself.
258
00:11:21,520 --> 00:11:23,880
MELANIE: I definitely worry
about my restrictions
259
00:11:23,880 --> 00:11:25,640
when I'm doing a mystery box,
260
00:11:25,640 --> 00:11:28,560
because I have coeliac disease,
so that limits my options.
261
00:11:28,560 --> 00:11:32,680
Also, people do assume that
gluten-free food is pretty bland,
262
00:11:32,680 --> 00:11:35,720
stodgy, all of the above, just...
263
00:11:35,720 --> 00:11:37,520
..you know, not very nice.
264
00:11:37,520 --> 00:11:39,440
Today, I'm gonna make
lemon meringue choux pastry.
265
00:11:39,440 --> 00:11:42,560
Yeah, the plan is for them to not
know that it's gluten-free pastry.
266
00:11:42,560 --> 00:11:43,840
That's a bit of a tall order.
267
00:11:43,840 --> 00:11:46,000
Obviously,
they eat choux in here quite often.
268
00:11:47,400 --> 00:11:48,880
Like,
I make this all the time at home
269
00:11:48,880 --> 00:11:51,560
and I'm just really hoping
that it comes together
270
00:11:51,560 --> 00:11:53,240
like it does when I cook it at home.
271
00:11:55,080 --> 00:11:56,800
MELANIE:
Making gluten-free choux pastry,
272
00:11:56,800 --> 00:11:58,840
it's not just a matter
of adjusting ratios,
273
00:11:58,840 --> 00:12:02,840
and it's not just a matter
of subbing in any other ingredient.
274
00:12:02,840 --> 00:12:06,120
I couldn't find anyone that had
a recipe that really worked for me,
275
00:12:06,120 --> 00:12:09,000
so I did a bit of research about
what makes them work, what doesn't,
276
00:12:09,000 --> 00:12:11,400
and then just experimented lots.
277
00:12:11,400 --> 00:12:14,320
So I'm just really hoping
that these rise, they come up perfect
278
00:12:14,320 --> 00:12:17,360
and that the judges like them.
279
00:12:19,800 --> 00:12:23,680
Heads up, everybody!
45 minutes to go!
280
00:12:23,680 --> 00:12:25,440
MAN: Come on!
281
00:12:28,680 --> 00:12:31,880
ALVIN: Mystery boxes were always
my favourite challenge in my season,
282
00:12:31,880 --> 00:12:34,400
but now
there's a negative consequence.
283
00:12:34,400 --> 00:12:37,480
I can do this. I can do this.
284
00:12:37,480 --> 00:12:41,560
ALVIN: It's amazing what that does
to one's headspace.
285
00:12:41,560 --> 00:12:42,600
Uh...uh...
286
00:12:42,600 --> 00:12:44,280
ALVIN: My mind is racing.
287
00:12:44,280 --> 00:12:45,280
Uh...
288
00:12:45,280 --> 00:12:48,280
ALVIN: It's just a jumble.
And I'm not sure what I'm cooking.
289
00:12:48,280 --> 00:12:50,560
I think clarity is so important,
290
00:12:50,560 --> 00:12:53,680
because if you don't have an idea
from the beginning,
291
00:12:53,680 --> 00:12:56,680
then you could be in trouble.
292
00:12:56,680 --> 00:12:58,360
Alvin.
Hi.
293
00:12:58,360 --> 00:12:59,800
What are you making, mate?
What's the dish?
294
00:12:59,800 --> 00:13:02,080
Um...I'm not sure yet.
It's a work in progress.
295
00:13:02,080 --> 00:13:04,840
Um, so I'm thinking
it's gonna be a noodle dish
296
00:13:04,840 --> 00:13:07,160
with some, uh...
297
00:13:07,160 --> 00:13:09,400
..pickled v...uh, pickled vegetables.
298
00:13:09,400 --> 00:13:11,520
40 minutes to go, mate.
Have you got enough time?
299
00:13:11,520 --> 00:13:12,720
I don't know.
300
00:13:14,080 --> 00:13:15,120
JOCK: Good luck, mate.
Thanks.
301
00:13:15,120 --> 00:13:18,680
The prospect of going into a
pressure test, that makes me nervous.
302
00:13:18,680 --> 00:13:21,120
Being in the Favourites group,
303
00:13:21,120 --> 00:13:22,680
it just takes
the littlest sort of mistake
304
00:13:22,680 --> 00:13:25,800
to sort of push you down to the
bottom two, and I don't want that.
305
00:13:25,800 --> 00:13:27,360
(LAUGHS)
306
00:13:38,400 --> 00:13:39,640
Can you feel the flour?
307
00:13:39,640 --> 00:13:41,200
Yeah?
More caramel.
308
00:13:42,200 --> 00:13:43,920
MAN:
Tommy, how much pork have you got?
309
00:13:43,920 --> 00:13:45,560
TOMMY: Got to give the people
what they want.
310
00:13:45,560 --> 00:13:46,920
MAN: Got a whole pig, mate.
311
00:13:46,920 --> 00:13:51,120
Apple and caramel
is a pretty good combination.
312
00:13:51,120 --> 00:13:52,880
Oh!
313
00:13:52,880 --> 00:13:54,920
(HUMS)
314
00:13:57,320 --> 00:13:59,640
MINOLI:
In season 13, mystery box challenges,
315
00:13:59,640 --> 00:14:04,120
I tried to do things
that weren't part of my repertoire,
316
00:14:04,120 --> 00:14:07,320
and that really kind of got me
in a little bit of trouble.
317
00:14:07,320 --> 00:14:09,400
I got eliminated twice.
318
00:14:09,400 --> 00:14:13,080
Both times, I was trying to do things
that I hadn't really done before.
319
00:14:13,080 --> 00:14:16,000
I just kind of
went a little bit rogue.
320
00:14:16,000 --> 00:14:17,440
You know, I made...
321
00:14:17,440 --> 00:14:20,000
..I don't know, just weird stuff.
(LAUGHS)
322
00:14:21,560 --> 00:14:24,800
A caramelised miso ice-cream,
roasted strawberries,
323
00:14:24,800 --> 00:14:26,120
chocolate and almonds.
324
00:14:26,120 --> 00:14:30,080
Trying to put four seasons
on a plate is so hard!
325
00:14:30,080 --> 00:14:32,400
Next time,
just pull the reins back a touch
326
00:14:32,400 --> 00:14:34,600
and you'll find yourself
in a better place.
327
00:14:34,600 --> 00:14:36,120
Just give me the name of the dish.
Barra Bites.
328
00:14:36,120 --> 00:14:38,000
Barra Bites?
Crispy barramundi.
329
00:14:38,000 --> 00:14:39,240
Pickled cherries.
330
00:14:39,240 --> 00:14:42,520
I'm actually going to do green mango
as the noodles.
331
00:14:42,520 --> 00:14:44,120
ANDY: It's not bad.
332
00:14:44,120 --> 00:14:46,040
It's not amazing.
333
00:14:46,040 --> 00:14:48,240
And I don't know
where that's gonna put you today.
334
00:14:51,120 --> 00:14:52,840
MINOLI:
New Minoli is in this kitchen.
335
00:14:52,840 --> 00:14:55,680
I want to do a lot better this season
in mystery boxes.
336
00:14:55,680 --> 00:15:00,080
I'm making pasta today with, uh,
pork and tomato and a bit of lemon,
337
00:15:00,080 --> 00:15:02,160
so I'm using
a few ingredients from the box,
338
00:15:02,160 --> 00:15:04,680
but I'm going to keep it simple.
339
00:15:04,680 --> 00:15:08,480
I'm going for that immunity spot.
I want to be in the immunity cook.
340
00:15:08,480 --> 00:15:12,440
So this dish has to be delicious.
341
00:15:12,440 --> 00:15:15,880
It WILL be delicious.
This dish is going to be delicious.
342
00:15:15,880 --> 00:15:17,920
Yeah. I've got a couple of elements
on the go.
343
00:15:17,920 --> 00:15:20,720
So I'm trying to multi-task. Ooh!
344
00:15:20,720 --> 00:15:22,360
Minoli!
345
00:15:22,360 --> 00:15:24,600
Hello. Hello.
ANDY: Hey, Minoli.
What's happening?
346
00:15:24,600 --> 00:15:27,640
You're working up a little sweat
there. You're going hard.
MINOLI: Oh! I know.
347
00:15:27,640 --> 00:15:29,360
I really want to do well
in this mystery box.
Mmm.
348
00:15:29,360 --> 00:15:31,160
What are you doing?
I'm making pasta.
349
00:15:31,160 --> 00:15:32,160
But...
What kind of pasta?
350
00:15:32,160 --> 00:15:33,680
Um...pork.
Yep.
351
00:15:33,680 --> 00:15:35,440
Nice and fatty.
JOCK: Shape?
352
00:15:35,440 --> 00:15:37,240
Um...a bit yolky.
353
00:15:37,240 --> 00:15:38,440
Spaghetti.
JOCK: Spaghetti?
354
00:15:38,440 --> 00:15:39,760
Going, like, classic.
Yeah, yeah, yep.
355
00:15:39,760 --> 00:15:41,520
OK.
Just having, like, mince.
356
00:15:41,520 --> 00:15:43,280
It's one of my favourite pastas.
So, what's the dish?
357
00:15:43,280 --> 00:15:45,360
I'm gonna say pork and tomato pasta,
but really it's...
358
00:15:45,360 --> 00:15:48,240
..I just realised
it's like a spaghetti bolognese.
359
00:15:48,240 --> 00:15:50,280
And...you were there
for the pasta masterclass?
360
00:15:50,280 --> 00:15:51,560
No.
361
00:15:51,560 --> 00:15:53,280
Oh, you missed it.
MINOLI: I missed everything.
362
00:15:53,280 --> 00:15:54,920
Literally, like...
You didn't miss everything.
363
00:15:54,920 --> 00:15:58,480
..I got...I got eliminated the week
before How to Survive MasterChef.
364
00:15:58,480 --> 00:16:00,080
Ooh.
Like, I missed everything.
365
00:16:00,080 --> 00:16:02,640
Did you do a pressure test
or did you miss that as well?
366
00:16:02,640 --> 00:16:04,400
Look, I basically
wasn't on MasterChef, was I?
367
00:16:04,400 --> 00:16:06,880
(ALL LAUGH)
Really. Let's be honest.
368
00:16:06,880 --> 00:16:09,680
I'm Andy. Nice to meet you.
Yeah. Good.
369
00:16:10,680 --> 00:16:13,240
I think I'm gonna go
a little bit more down.
370
00:16:13,240 --> 00:16:15,280
(SPEAKS INDISTINCTLY)
371
00:16:15,280 --> 00:16:17,600
Aldo!
Big Aldo!
How are you, guys?
372
00:16:17,600 --> 00:16:20,480
ANDY: Good, mate. You?
JOCK: Very well. How are you?
Not too bad.
373
00:16:20,480 --> 00:16:21,960
Cotoletto?
374
00:16:21,960 --> 00:16:24,840
ALDO: Cotoletta.
JOCK: Cotoletta.
375
00:16:24,840 --> 00:16:26,120
Cotoletta!
Why is it not cotoletto?
376
00:16:26,120 --> 00:16:28,960
Because it's female, sir -
cotoletta.
377
00:16:28,960 --> 00:16:30,440
It might be a male pig.
378
00:16:30,440 --> 00:16:32,080
No, but it doesn't matter.
It's gender-defined.
379
00:16:32,080 --> 00:16:34,080
It's cotoletta. La cotoletta.
Righto. Righto. Break it up.
380
00:16:34,080 --> 00:16:36,800
Break it up. Um, for the players
at home, let's run through the dish.
381
00:16:36,800 --> 00:16:40,720
So it's gonna be similar to
a classic cotoletta alla Milanese,
382
00:16:40,720 --> 00:16:43,120
but I normally use veal,
but this time, I'm gonna use pork.
383
00:16:43,120 --> 00:16:45,040
JOCK: Pork?
ANDY: Yeah.
So it's classic.
384
00:16:45,040 --> 00:16:47,960
ALDO: You got lemon zest and parsley
in the crumb on the outside.
385
00:16:47,960 --> 00:16:49,200
Yep.
Simple, classico.
386
00:16:49,200 --> 00:16:50,960
That's all.
ANDY: Yeah.
That's me.
387
00:16:50,960 --> 00:16:53,680
I love it.
I'm a lover of pink pork.
388
00:16:53,680 --> 00:16:56,720
Are you cooked-through pork or
are you slightly pink or are you...
389
00:16:56,720 --> 00:16:57,760
OK.
What are you?
390
00:16:57,760 --> 00:17:00,120
Like...the way that we do it
in Italy, I eat it cooked through.
391
00:17:00,120 --> 00:17:02,320
JOCK: Yeah. OK.
So my pork, it's cooked through.
ANDY: Yeah.
392
00:17:02,320 --> 00:17:03,520
You cook it
the way you want to cook it
393
00:17:03,520 --> 00:17:05,120
and we'll judge it
the way it's supposed to be.
394
00:17:05,120 --> 00:17:07,600
Thank you, guys.
Alright?
Good stuff.
395
00:17:07,600 --> 00:17:08,960
Grazie! (LAUGHS)
396
00:17:08,960 --> 00:17:11,000
I'm stressing out right now
because, actually,
397
00:17:11,000 --> 00:17:12,480
I don't know what way
should I cook the pork,
398
00:17:12,480 --> 00:17:15,840
the Italian way
or the at-the-moment way?
399
00:17:15,840 --> 00:17:17,000
What am I doing?
400
00:17:17,000 --> 00:17:19,960
I don't know what to do.
It's very hard.
401
00:17:19,960 --> 00:17:24,040
Everything is going on the pork.
Let's put some pork on your fork.
402
00:17:24,040 --> 00:17:27,320
Just two element on a plate.
It is a very bold move.
403
00:17:27,320 --> 00:17:29,920
They got to be both spot-on
404
00:17:29,920 --> 00:17:32,080
or otherwise
you're in a hell of trouble.
405
00:17:32,080 --> 00:17:33,400
But, you know, I got to cook my way.
406
00:17:33,400 --> 00:17:35,600
It's my way or the way out,
or the freeway -
407
00:17:35,600 --> 00:17:38,200
my way or the freeway, right?
408
00:17:39,200 --> 00:17:43,440
I hope it's perfect. I'm gonna
put some love in this pastry.
409
00:17:43,440 --> 00:17:45,120
Hopefully,
the flavour is...is good enough.
410
00:17:45,120 --> 00:17:48,280
I'm doing pork and cabbage jam
411
00:17:48,280 --> 00:17:50,280
and a jus with apple.
412
00:17:50,280 --> 00:17:51,320
Pretty classic flavours,
413
00:17:51,320 --> 00:17:54,000
but it obviously
just has to be cooked really well.
414
00:17:54,000 --> 00:17:56,720
JENN: I would absolutely love
to put up a top dish today.
415
00:17:56,720 --> 00:18:00,440
Having that fast track into immunity
is such a big win
416
00:18:00,440 --> 00:18:02,200
and I could really use it.
417
00:18:02,200 --> 00:18:04,600
Tastes good.
418
00:18:04,600 --> 00:18:05,840
You flying?
419
00:18:05,840 --> 00:18:09,880
I'm making agnolotti
with a lemon ricotta
420
00:18:09,880 --> 00:18:11,840
with a tomato and cream sauce
and a pangrattato.
421
00:18:11,840 --> 00:18:15,600
MAX: Pasta is something I've fallen
in love with over the last year,
422
00:18:15,600 --> 00:18:19,320
so it's something I want to show the
judges that I have in my toolkit.
423
00:18:19,320 --> 00:18:20,640
I'm envisioning this dish to be
424
00:18:20,640 --> 00:18:23,320
beautiful little
plump ricotta-filled agnolottis
425
00:18:23,320 --> 00:18:26,920
with a really nice
deep orange sauce.
426
00:18:26,920 --> 00:18:29,000
Pasta should be my way to make sure
427
00:18:29,000 --> 00:18:31,240
that I don't end up
in elimination tomorrow.
428
00:18:31,240 --> 00:18:33,160
It's my comfort zone.
429
00:18:33,160 --> 00:18:35,600
Hazza, any spare spoons?
Nup. Sorry.
430
00:18:36,600 --> 00:18:39,880
OK. OK, I got time. I got time.
Can I steal that after you finish?
431
00:18:39,880 --> 00:18:40,920
Thank you.
432
00:18:40,920 --> 00:18:43,680
DULAN: This mystery box
doesn't play into my strengths.
433
00:18:43,680 --> 00:18:46,400
This is very European cooking.
434
00:18:46,400 --> 00:18:48,480
I tend to put spices on everything,
435
00:18:48,480 --> 00:18:50,600
but I don't have that today,
436
00:18:50,600 --> 00:18:52,960
so I've got to work with what I have.
437
00:18:52,960 --> 00:18:57,080
I'm gonna cook the pork chop and then
I'm gonna have a pickled cabbage,
438
00:18:57,080 --> 00:19:02,360
a apple parsley sauce to go with it
and a pork crackle finishing salt.
439
00:19:02,360 --> 00:19:06,000
DULAN: So, I'm gonna cook the pork
on the hibachi,
440
00:19:06,000 --> 00:19:09,960
because I want to get
that smoky flavour into my dish.
441
00:19:09,960 --> 00:19:13,360
I always cook pork
on my charcoal grill at home.
442
00:19:13,360 --> 00:19:16,360
So I'm thinking the hibachi
can't be much different.
443
00:19:16,360 --> 00:19:20,800
I've got to cook the pork
perfect pink in the middle.
444
00:19:20,800 --> 00:19:24,400
If I undercook or overcook that pork,
you know, there...there is no dish.
445
00:19:24,400 --> 00:19:27,840
If all the elements balance out as...
in my head,
446
00:19:27,840 --> 00:19:31,800
and I've done this before,
yeah, it'll be a really top dish.
447
00:19:34,320 --> 00:19:35,920
God! Like, I've got
so many things I'm watching.
448
00:19:35,920 --> 00:19:37,440
ALVIN: Time is running out.
449
00:19:37,440 --> 00:19:40,280
So I decide to go
with a dry noodle dish.
450
00:19:40,280 --> 00:19:43,920
My dish that I'm calling
This Little Piggy Went to Market
451
00:19:43,920 --> 00:19:47,680
is going to have caramelised pork,
uh, pickled cabbage,
452
00:19:47,680 --> 00:19:50,960
some apples and tomatoes
and some noodles.
453
00:19:50,960 --> 00:19:52,760
So I've got my noodle dough resting.
454
00:19:52,760 --> 00:19:55,560
I've got the pickled cabbage
happening.
455
00:19:55,560 --> 00:20:00,480
I've got the, uh, croutons
all there. I made a vinegar caramel.
456
00:20:00,480 --> 00:20:02,160
And then I'm going
to mix all this up,
457
00:20:02,160 --> 00:20:05,800
and, hopefully,
it'll be, like, just wonderful.
458
00:20:05,800 --> 00:20:08,560
ALVIN: I know what I'm cooking,
so I'm happy with that,
459
00:20:08,560 --> 00:20:12,160
but now I'm rushing
to sort of get everything done.
460
00:20:12,160 --> 00:20:13,160
Trust me when I tell you
461
00:20:13,160 --> 00:20:16,120
you do not want to be
in tomorrow's pressure test.
462
00:20:16,120 --> 00:20:18,280
You've got 28 minutes to go.
463
00:20:18,280 --> 00:20:21,200
ANDY: 28 minutes exactly.
MELISSA: 28! Yes.
464
00:20:21,200 --> 00:20:23,040
ANDY: No more, no less.
(JUDGES CLAP)
465
00:20:23,040 --> 00:20:24,440
28?
28.
466
00:20:24,440 --> 00:20:26,080
28!
467
00:20:26,080 --> 00:20:27,760
What was that? 30?
468
00:20:27,760 --> 00:20:29,800
WOMEN: 28.
469
00:20:29,800 --> 00:20:32,440
I've got my semifreddos
in the blast chiller.
470
00:20:32,440 --> 00:20:34,560
Biscuits are baking in the oven.
471
00:20:34,560 --> 00:20:38,800
The next thing I move on to
is the caramel for the centre.
472
00:20:38,800 --> 00:20:41,240
ANDY: Billie.
Hi.
ANDY: Oh!
473
00:20:41,240 --> 00:20:43,200
I reckon this box kind of suits you.
474
00:20:43,200 --> 00:20:44,840
Yeah.
What are you gonna do?
475
00:20:44,840 --> 00:20:46,680
I'm doing chocolate and lemon
ice-cream sandwiches
476
00:20:46,680 --> 00:20:49,200
with a apple pork caramel centre.
477
00:20:49,200 --> 00:20:50,400
Ooh!
(LAUGHS)
478
00:20:50,400 --> 00:20:52,080
That sounds great.
479
00:20:52,080 --> 00:20:53,680
The apple caramel
is just apple juice...
480
00:20:53,680 --> 00:20:55,960
Apple juice cooked down with sugar.
..pork fat, little bit of sugar?
481
00:20:55,960 --> 00:20:57,120
Yeah.
Thanks. Good luck with that.
482
00:20:57,120 --> 00:20:59,200
I hope it all turns out really well.
So do I. Yeah.
483
00:20:59,200 --> 00:21:01,680
BILLIE: I think using the pork fat
in the caramel
484
00:21:01,680 --> 00:21:04,160
gives it a really nice mouthfeel.
485
00:21:04,160 --> 00:21:06,960
Any sort of fat will do that,
but pork fat's quite rich,
486
00:21:06,960 --> 00:21:10,120
so I think it'll give it a nice edge.
487
00:21:10,120 --> 00:21:12,720
Did you see that?
She's got caramel going.
488
00:21:12,720 --> 00:21:15,240
MELISSA: I feel like
we haven't really seen her yet.
489
00:21:15,240 --> 00:21:17,640
Yeah.
Like, really seen her.
490
00:21:19,400 --> 00:21:22,960
So today I'm cooking
a lemon meringue choux au craquelin.
491
00:21:22,960 --> 00:21:24,920
My choux pastries are in the oven.
492
00:21:24,920 --> 00:21:28,120
My lemon curd, my Swiss meringue
and whipped cream are all done.
493
00:21:28,120 --> 00:21:29,560
And I'm happy with them.
494
00:21:29,560 --> 00:21:31,600
Looks alright. Looks alright.
495
00:21:31,600 --> 00:21:34,040
MELANIE: I start to watch the oven,
because if this batch doesn't rise,
496
00:21:34,040 --> 00:21:37,440
it's a failure - there is no backup -
so that's a risk.
497
00:21:37,440 --> 00:21:38,440
(SIGHS)
498
00:21:38,440 --> 00:21:40,960
It's really important that
this batch of choux rise beautifully
499
00:21:40,960 --> 00:21:43,520
and end up hollow.
500
00:21:43,520 --> 00:21:46,520
If I can pull it off, this could be
huge. It could be a winning dish.
501
00:21:46,520 --> 00:21:49,360
I think they're looking pretty good.
502
00:21:51,160 --> 00:21:53,200
JULIE: Well, you know how they say
"Go hard or go home"?
503
00:21:53,200 --> 00:21:55,080
I may be doing both. (LAUGHS)
504
00:21:55,080 --> 00:21:58,040
I'm making fettuccine
with tomato sauce.
505
00:21:58,040 --> 00:22:00,920
When I did this mystery box
in my season, you know, like,
506
00:22:00,920 --> 00:22:03,160
it was really quite simple.
507
00:22:03,160 --> 00:22:05,960
Since then, I've learnt
to give a lot of flavour,
508
00:22:05,960 --> 00:22:09,800
and so today, my dish is simple,
but I just want to make something
509
00:22:09,800 --> 00:22:13,960
that's really tasty and flavourful
and shows a little bit of technique.
510
00:22:13,960 --> 00:22:16,440
I'm spending quite a lot of time
on the tomato sauce,
511
00:22:16,440 --> 00:22:19,080
because if I can't
really make it rich,
512
00:22:19,080 --> 00:22:24,080
then I might get in trouble
for trying to make something without
513
00:22:24,080 --> 00:22:25,560
all the appropriate ingredients.
514
00:22:25,560 --> 00:22:27,960
I'm just gonna add a tiny
little bit more sweetness to it,
515
00:22:27,960 --> 00:22:29,680
but I'm...I'm pretty close
to that being a...
516
00:22:29,680 --> 00:22:34,200
..a good punchy tomato sauce.
517
00:22:34,200 --> 00:22:37,160
JULIE: Time in this kitchen flies.
518
00:22:38,360 --> 00:22:40,760
I really need
to move on to the pasta.
519
00:22:40,760 --> 00:22:43,200
You know, I've won immunity already.
520
00:22:43,200 --> 00:22:45,600
I really want it again.
521
00:22:45,600 --> 00:22:47,760
I'm cooking
against the Favourites team.
522
00:22:47,760 --> 00:22:50,800
So I don't want to be
in tomorrow's pressure test.
523
00:22:52,560 --> 00:22:55,240
Pressure test tomorrow
is where you don't want to be,
524
00:22:55,240 --> 00:22:57,760
so you got 14 minutes
to bring it home.
525
00:22:57,760 --> 00:23:00,200
JOCK: 14 minutes! Come on.
(JUDGES CLAP)
526
00:23:01,920 --> 00:23:04,360
MATT: Filling's in it.
We're good, I think.
527
00:23:07,200 --> 00:23:09,280
Golden city, mate.
528
00:23:09,280 --> 00:23:11,640
Ooh, yum. That looks good.
529
00:23:11,640 --> 00:23:14,800
DULAN: I've got
my sweet-and-sour cabbage done,
530
00:23:14,800 --> 00:23:17,160
and I've got the pork sauce done
as well,
531
00:23:17,160 --> 00:23:21,080
but I really need
to get my pork cooked.
532
00:23:21,080 --> 00:23:23,600
I need my pork to be cooked
nice and pink inside.
533
00:23:23,600 --> 00:23:28,320
If I don't cook the pork perfectly,
I could be on the bottom.
534
00:23:29,880 --> 00:23:31,880
Dulan.
Hey, Jock. Hey, Andy.
535
00:23:31,880 --> 00:23:34,320
ANDY: Have you cooked pork
like this before?
536
00:23:34,320 --> 00:23:36,640
DULAN: Uh...yeah, not on the hibachi.
537
00:23:36,640 --> 00:23:38,320
ANDY: Not on the hibachi?
Yeah.
538
00:23:38,320 --> 00:23:41,720
OK.
Just...with the flames, be careful.
539
00:23:41,720 --> 00:23:44,760
Yep.
Because that flame, it's not good.
540
00:23:44,760 --> 00:23:48,880
I think I've taken a huge risk
using a hibachi today.
541
00:23:48,880 --> 00:23:52,120
I'm worried now,
because the last couple of minutes,
542
00:23:52,120 --> 00:23:54,960
it's all...it's...it's all flames.
543
00:24:08,440 --> 00:24:11,800
Um...have you cooked pork
like this before?
544
00:24:11,800 --> 00:24:13,280
Not on the hibachi.
ANDY: Not on the hibachi?
545
00:24:13,280 --> 00:24:14,320
Yeah.
ANDY: OK.
546
00:24:14,320 --> 00:24:16,560
Be careful.
547
00:24:16,560 --> 00:24:20,440
The flavour of burnt fat, nasty.
DULAN: OK.
Like, it's not very nice.
548
00:24:21,440 --> 00:24:24,360
DULAN: While I'm cooking my pork
on the hibachi,
549
00:24:24,360 --> 00:24:26,120
for the last couple of minutes,
it's all flames.
550
00:24:26,120 --> 00:24:27,640
I'm worried now.
551
00:24:27,640 --> 00:24:30,680
If I don't get this right,
everything else falls apart.
552
00:24:33,960 --> 00:24:36,040
Clock is ticking
and I got to start to cook the pork.
553
00:24:36,040 --> 00:24:38,640
First things to do
is just shallow-fry it
554
00:24:38,640 --> 00:24:42,160
and then serve the nice crust
and golden colour on the outside,
555
00:24:42,160 --> 00:24:45,120
and then it's gonna be finished
in the oven.
556
00:24:45,120 --> 00:24:46,480
To prevent
that the pork is gonna dry out,
557
00:24:46,480 --> 00:24:48,640
I'm gonna keep monitoring the oven.
558
00:24:49,880 --> 00:24:51,720
It's all about the wait.
559
00:24:51,720 --> 00:24:54,760
Perfection require time.
Rome hasn't been built in a day.
560
00:24:54,760 --> 00:24:56,760
ALDO: As the cook is going on,
561
00:24:56,760 --> 00:24:58,160
I start to feel
more confident with myself
562
00:24:58,160 --> 00:24:59,400
and with what I'm cooking as well.
563
00:24:59,400 --> 00:25:02,520
Rome wasn't built in a day.
564
00:25:02,520 --> 00:25:04,480
At the beginning of the cook,
I thought, "OK,
565
00:25:04,480 --> 00:25:07,240
"let's try to get ourself
out of the bottom two, Aldo."
566
00:25:07,240 --> 00:25:10,560
But now, I really want the stars.
567
00:25:10,560 --> 00:25:12,880
Let's see. Reaching for the stars.
568
00:25:15,760 --> 00:25:17,560
Ai-yi-yi!
569
00:25:17,560 --> 00:25:20,080
Oh, there's my apple.
570
00:25:23,480 --> 00:25:25,560
MAX: I'm working
on my first pasta sheet,
571
00:25:25,560 --> 00:25:29,000
and I'm putting in my agnolotti
filling, and it looks great.
572
00:25:29,000 --> 00:25:30,920
The ricotta
is sitting perfectly in there.
573
00:25:30,920 --> 00:25:32,360
And I'm just about
to start folding over
574
00:25:32,360 --> 00:25:34,160
and cutting these agnolottis out,
575
00:25:34,160 --> 00:25:36,600
and I'm trying to use
a little bit of water
576
00:25:36,600 --> 00:25:39,560
just to seal the edge
of the agnolottis.
577
00:25:39,560 --> 00:25:41,160
Oh, God.
578
00:25:41,160 --> 00:25:43,680
MAX: And my hand hits the edge.
579
00:25:43,680 --> 00:25:46,840
I just dumped all this water on
these beautifully done agnolottis.
580
00:25:46,840 --> 00:25:48,760
Why?
Oh, man.
581
00:25:48,760 --> 00:25:50,880
It's the first great sabotage.
582
00:25:50,880 --> 00:25:51,880
Shaky hands, man.
583
00:25:51,880 --> 00:25:52,920
MAX: This is a huge setback.
584
00:25:52,920 --> 00:25:55,400
Without the agnolotti,
I don't have a dish.
585
00:25:55,400 --> 00:25:58,600
I literally dumped
all of my water on my pasta dough.
586
00:25:58,600 --> 00:26:01,480
MAX: I've got to go through
the whole process again.
587
00:26:01,480 --> 00:26:02,920
Time has just slipped
through my fingers.
588
00:26:02,920 --> 00:26:03,960
Whoo!
589
00:26:03,960 --> 00:26:06,640
I am stressed. This is not good.
590
00:26:06,640 --> 00:26:07,880
And the clock's running low.
591
00:26:09,440 --> 00:26:11,280
I've got to get a sauce
to go with these agnolotti,
592
00:26:11,280 --> 00:26:14,080
otherwise it'll just be
pretty bland.
593
00:26:16,280 --> 00:26:18,640
Stop carrying on like a pork chop.
Hey!
594
00:26:18,640 --> 00:26:20,440
How do you like them apples?
595
00:26:20,440 --> 00:26:22,040
(LAUGHS)
How many more can I think of?
596
00:26:22,040 --> 00:26:24,240
I don't know. But you've only
got five minutes to go!
597
00:26:24,240 --> 00:26:25,400
ANDY: Five minutes!
MELISSA: Oh!
598
00:26:25,400 --> 00:26:27,800
(JUDGES CLAP)
599
00:26:27,800 --> 00:26:29,240
Oh, gosh! Got this one!
600
00:26:29,240 --> 00:26:32,520
Jock Zonfrillo,
that's one of the best ones ever.
601
00:26:32,520 --> 00:26:36,200
Oh, my God, five minutes.
I'm a bit nervous now. (LAUGHS)
602
00:26:36,200 --> 00:26:39,840
I'm making spaghetti
with a pork and tomato sauce.
603
00:26:39,840 --> 00:26:41,360
Like, my pasta's good.
604
00:26:41,360 --> 00:26:43,760
I just...oh, and it's drying out.
Yeah, yeah, yeah.
605
00:26:43,760 --> 00:26:45,560
I just want it to have a bit of bite.
606
00:26:45,560 --> 00:26:47,920
'Cause it literally takes, like,
607
00:26:47,920 --> 00:26:49,880
no time to cook.
608
00:26:49,880 --> 00:26:51,120
MINOLI: I'm tasting my pasta sauce,
609
00:26:51,120 --> 00:26:53,280
and it's just missing
a bit of sweetness,
610
00:26:53,280 --> 00:26:56,720
and I look around, and I'm, like...
(SIGHS)
611
00:26:56,720 --> 00:26:59,400
..I've only got apples.
612
00:26:59,400 --> 00:27:01,200
"You're going in."
613
00:27:01,200 --> 00:27:03,040
But then I see the chocolate.
614
00:27:03,040 --> 00:27:07,520
Actually gonna put two of these dark
chocolate drops into the bolognese,
615
00:27:07,520 --> 00:27:09,320
like...like a...a mole.
616
00:27:09,320 --> 00:27:11,840
Um, it gives it a bit more depth.
617
00:27:11,840 --> 00:27:14,520
(LAUGHS) It's like that meat trifle
in the Friends episode.
618
00:27:14,520 --> 00:27:15,960
Do you remember?
619
00:27:15,960 --> 00:27:18,240
When Rachel
accidentally cooks this trifle,
620
00:27:18,240 --> 00:27:21,040
pages stuck together,
and Joey loves it.
621
00:27:21,040 --> 00:27:22,120
Ooh.
622
00:27:23,120 --> 00:27:24,200
Mmm.
623
00:27:25,280 --> 00:27:26,280
MINOLI: This is it!
624
00:27:26,280 --> 00:27:28,880
Pork, apple, chocolate...
625
00:27:28,880 --> 00:27:31,240
..tomato, lemon.
626
00:27:33,480 --> 00:27:36,400
There are so many things
going through my head right now.
627
00:27:36,400 --> 00:27:37,880
Oh, God,
I'm sweating like it's a marathon.
628
00:27:37,880 --> 00:27:41,080
(LAUGHS) God, I know. I know.
It's horrible.
629
00:27:41,080 --> 00:27:43,120
JULIE: I've taken so much time
on the sauce.
630
00:27:43,120 --> 00:27:47,560
I just know that I need to focus
and to nail the pasta.
631
00:27:48,840 --> 00:27:53,360
It's important not to rush
this step, but time is flying by.
632
00:27:53,360 --> 00:27:58,440
The pasta, it's immensely important.
It's a crucial part of this dish.
633
00:27:58,440 --> 00:28:00,880
So I'm really worried I'm not gonna
have enough time to finish
634
00:28:00,880 --> 00:28:03,120
if I don't pick up the pace.
635
00:28:07,160 --> 00:28:08,600
ALDO: Down to the wire.
636
00:28:09,640 --> 00:28:11,160
(GASPS)
637
00:28:11,160 --> 00:28:12,800
Man. That's gone fast.
638
00:28:12,800 --> 00:28:14,160
Everything's coming together.
639
00:28:14,160 --> 00:28:17,640
Now I've just got to get it
all on the plate and ready to go.
640
00:28:17,640 --> 00:28:19,560
BILLIE:
So my semifreddo ice-cream
sandwiches
641
00:28:19,560 --> 00:28:21,440
have set in the blast chiller,
642
00:28:21,440 --> 00:28:24,360
so I take them out
and scoop out the centre
643
00:28:24,360 --> 00:28:27,680
so I can put the pork caramel inside.
644
00:28:27,680 --> 00:28:30,200
I remove the mould
from the semifreddo
645
00:28:30,200 --> 00:28:31,480
and I'm really happy with it.
646
00:28:31,480 --> 00:28:33,240
It's all set.
647
00:28:33,240 --> 00:28:34,920
Oh, Jesus. They're massive.
648
00:28:36,560 --> 00:28:39,040
I don't think
I'll ever feel confident.
649
00:28:39,040 --> 00:28:40,040
I hope I have enough.
650
00:28:40,040 --> 00:28:42,000
BILLIE: Certainly would love
being in the immunity,
651
00:28:42,000 --> 00:28:45,040
but I'm just trying to avoid
the bottom four
652
00:28:45,040 --> 00:28:47,720
and going into the pressure test.
653
00:28:47,720 --> 00:28:49,880
Two minutes to go!
654
00:29:00,040 --> 00:29:02,920
ALVIN: My cabbage, my tomatoes,
the pork and apple are done.
655
00:29:02,920 --> 00:29:05,000
Now I'm getting on to my noodles.
656
00:29:05,000 --> 00:29:08,680
I want to make sure they're even and
they have the right sort of texture.
657
00:29:08,680 --> 00:29:12,560
Put them in boiling water
for 30 seconds to a minute.
658
00:29:12,560 --> 00:29:17,040
I want them to be just cooked. So
I don't want them to be overcooked.
659
00:29:17,040 --> 00:29:20,600
'Cause otherwise,
it'll just be too doughy.
660
00:29:23,080 --> 00:29:24,240
JOCK: How we looking, big man?
661
00:29:24,240 --> 00:29:25,440
Looking good.
662
00:29:25,440 --> 00:29:27,000
JOCK: Interesting dish.
663
00:29:28,080 --> 00:29:29,720
ALVIN:
What does 'interesting' mean, Jock?
664
00:29:31,120 --> 00:29:35,760
What is it? Interesting, good?
Interesting, bad?
665
00:29:37,440 --> 00:29:39,080
Give me something more!
666
00:29:39,080 --> 00:29:40,480
MELANIE: What do you reckon, Steph?
667
00:29:40,480 --> 00:29:42,600
STEPH: Oh, they're looking good.
668
00:29:43,720 --> 00:29:45,480
The choux is looking so good.
669
00:29:45,480 --> 00:29:49,120
They have risen.
They all look really nice and even.
670
00:29:49,120 --> 00:29:51,400
They are definitely looking better
than last time.
671
00:29:51,400 --> 00:29:52,480
STEPH: You got this, Mel.
672
00:29:52,480 --> 00:29:54,120
MELANIE: So I'm spooning in
the lemon curd first.
673
00:29:54,120 --> 00:29:57,200
I want that to sit on the bottom.
And then I'm putting the cream in.
674
00:29:58,920 --> 00:30:00,960
And then I'm gonna
put the meringue on top.
675
00:30:00,960 --> 00:30:04,720
Because that's the traditional
structure of a lemon meringue pie.
676
00:30:04,720 --> 00:30:08,160
It looks legit. It doesn't look
gluten-free. So that's a bonus.
677
00:30:08,160 --> 00:30:10,640
At this point,
I'm feeling reasonably confident.
678
00:30:10,640 --> 00:30:12,280
STEPH: Oh, that's cute.
679
00:30:12,280 --> 00:30:13,640
Righto, Fans, righto, Favourites!
680
00:30:13,640 --> 00:30:15,920
You've got 10!
681
00:30:15,920 --> 00:30:18,320
JUDGES: Nine! Eight! Seven!
682
00:30:18,320 --> 00:30:21,200
Six! Five! Four!
683
00:30:21,200 --> 00:30:24,360
Three! Two! One!
684
00:30:24,360 --> 00:30:25,960
JOCK: That's it!
ANDY: Legends!
685
00:30:25,960 --> 00:30:29,920
How'd you go, mate? Oh!
(LAUGHS)
686
00:30:29,920 --> 00:30:31,840
Well done, guys.
687
00:30:31,840 --> 00:30:34,000
Oh!
Oh!
688
00:30:34,000 --> 00:30:37,160
That looks amazing!
They're ice-cream sandwiches.
689
00:30:37,160 --> 00:30:38,280
ALDO: Feeling great.
690
00:30:38,280 --> 00:30:39,880
I cook what I like to cook.
691
00:30:39,880 --> 00:30:42,400
And I cook amazing Italian food.
692
00:30:42,400 --> 00:30:44,320
So the cook on the pork there,
like, an Italian way
693
00:30:44,320 --> 00:30:46,560
of cooking the pork
all the way through,
694
00:30:46,560 --> 00:30:49,360
so that's what I did today.
695
00:30:49,360 --> 00:30:51,880
It is simple,
but we saw with Julie as well
696
00:30:51,880 --> 00:30:54,320
that simplicity just pays off.
697
00:30:55,480 --> 00:30:58,600
I'm really happy with the cook
because I got everything
on the plate.
698
00:30:58,600 --> 00:31:00,520
It's such an important cook, and...
699
00:31:00,520 --> 00:31:04,160
..I reckon this spag bol
will get me immunity, if...
700
00:31:04,160 --> 00:31:06,040
..the judges like spag bol.
701
00:31:06,040 --> 00:31:07,200
Oh, my gosh!
702
00:31:07,200 --> 00:31:10,000
Do you know, I didn't even think
about what anyone else is cooking.
703
00:31:10,000 --> 00:31:11,840
They were such good ingredients,
704
00:31:11,840 --> 00:31:15,480
so I bet there's gonna be
a lot of good food today,
705
00:31:15,480 --> 00:31:17,000
which makes me a little bit nervous.
706
00:31:26,040 --> 00:31:30,000
We gave you guys the first ever
MasterChef mystery box,
707
00:31:30,000 --> 00:31:32,160
and there were some
pretty simple ingredients inside.
708
00:31:32,160 --> 00:31:34,960
We hope you've transformed them
to some belting dishes,
709
00:31:34,960 --> 00:31:37,720
and the first one
that we'd like to taste,
710
00:31:37,720 --> 00:31:40,320
ice-cream sandwiches, from Billie.
711
00:31:40,320 --> 00:31:43,800
(APPLAUSE)
712
00:31:43,800 --> 00:31:46,040
BILLIE: I am proud of this dish.
713
00:31:46,040 --> 00:31:48,000
It's probably the first dish
in the competition so far
714
00:31:48,000 --> 00:31:50,880
that I feel like is really me.
715
00:31:50,880 --> 00:31:53,160
I feel like I've found my feet.
716
00:31:53,160 --> 00:31:54,880
OK.
Alright, then.
717
00:31:54,880 --> 00:31:57,680
Billie. Run us through
these little bad boys.
718
00:31:57,680 --> 00:31:59,960
BILLIE: Chocolate and lemon
ice-cream sandwiches
719
00:31:59,960 --> 00:32:04,400
with a pork fat
and apple caramel centre.
720
00:32:04,400 --> 00:32:05,920
Ooh, yeah. OK.
Hm.
721
00:32:05,920 --> 00:32:07,720
ANDY: I'm gonna pick it up
like an ice-cream sandwich.
722
00:32:07,720 --> 00:32:10,040
(LAUGHTER)
723
00:32:10,040 --> 00:32:12,200
Assume the position, Andy Allen.
724
00:32:12,200 --> 00:32:14,960
(LAUGHTER)
725
00:32:23,880 --> 00:32:24,880
Billie.
726
00:32:24,880 --> 00:32:29,000
That is
a full-on ice-cream sandwich.
727
00:32:29,000 --> 00:32:30,240
It was delicious.
728
00:32:30,240 --> 00:32:32,000
Great. Great.
JOCK: Very, very rich.
729
00:32:32,000 --> 00:32:34,320
Your chocolate semifreddo
is, like, luxury.
730
00:32:34,320 --> 00:32:37,680
It's like a chocolate slap
around the face.
731
00:32:37,680 --> 00:32:40,480
And then the caramel comes in,
you know,
732
00:32:40,480 --> 00:32:42,560
and you get a mouthful of that
and it's a great texture.
733
00:32:42,560 --> 00:32:44,440
It's a great flavour.
734
00:32:45,640 --> 00:32:48,760
ANDY: The technique there
is so spot-on, it's not funny, but...
735
00:32:48,760 --> 00:32:53,760
..both your parfaits are silky -
luxurious but silky.
736
00:32:55,040 --> 00:32:58,040
And the caramel, it's got
that little cowlick at the top
737
00:32:58,040 --> 00:33:02,840
when you pull it out,
which is pretty sensational.
(LAUGHS)
738
00:33:02,840 --> 00:33:06,320
It's not often that I say that an
ice-cream sandwich is easy to eat,
739
00:33:06,320 --> 00:33:08,640
because quite often,
the biscuit's too thick,
740
00:33:08,640 --> 00:33:11,960
everything kind of slides,
and it doesn't quite come together.
741
00:33:11,960 --> 00:33:14,600
Technique and construction,
wonderful.
742
00:33:14,600 --> 00:33:16,080
Mmm.
743
00:33:16,080 --> 00:33:17,240
I'm happy with that. (LAUGHS)
744
00:33:17,240 --> 00:33:19,040
JOCK: Well done, Billie.
Thanks. Great.
745
00:33:19,040 --> 00:33:21,440
(APPLAUSE)
WOMAN: Well done, Billie!
746
00:33:21,440 --> 00:33:23,960
Girlfriend, I want to eat it.
It was so good.
747
00:33:23,960 --> 00:33:27,200
(LAUGHS)
So good.
748
00:33:27,200 --> 00:33:29,520
Yay!
749
00:33:29,520 --> 00:33:31,600
Minoli? Let's go.
750
00:33:31,600 --> 00:33:34,600
(APPLAUSE)
751
00:33:36,800 --> 00:33:38,960
MINOLI: At the start of the cook,
I was really aiming
752
00:33:38,960 --> 00:33:41,520
to be the top dish
out of the Favourites,
753
00:33:41,520 --> 00:33:43,320
but this dish has evolved
during this cook.
754
00:33:43,320 --> 00:33:45,520
I just kind of went
a little bit rogue.
755
00:33:45,520 --> 00:33:48,600
And now I don't really know
where I'm sitting.
756
00:33:49,880 --> 00:33:51,520
I'm just hoping
it's not in the bottom.
757
00:33:52,960 --> 00:33:54,480
MELISSA: Alright.
758
00:33:54,480 --> 00:33:55,920
Minoli, what have you made us?
759
00:33:55,920 --> 00:33:57,960
MINOLI:
I've made spaghetti bolognese...
760
00:33:59,160 --> 00:34:03,240
..with a parsley zesty number
on the side.
761
00:34:03,240 --> 00:34:06,080
So, what did you use
from the mystery box?
762
00:34:06,080 --> 00:34:10,680
I...I was counting, and I used
seven of the eight ingredients.
763
00:34:10,680 --> 00:34:13,120
You didn't use chocolate? Or did you?
I didn't...I used the chocolate.
764
00:34:13,120 --> 00:34:15,280
JOCK: Is there chocolate in there?
ANDY: You did?
Yes.
765
00:34:15,280 --> 00:34:17,280
Where?
JOCK: There IS chocolate in there?
MINOLI: There is.
766
00:34:17,280 --> 00:34:19,560
So...
What?!
..my...
767
00:34:19,560 --> 00:34:22,800
Yeah - the...the brain
768
00:34:22,800 --> 00:34:26,640
that was working today was re...
I was almost, like, not in control.
769
00:34:26,640 --> 00:34:30,160
It was flavour. I was, like,
"Flavour in pork. Flavour in tomato.
770
00:34:30,160 --> 00:34:31,840
"Sweetness in apple."
771
00:34:46,920 --> 00:34:48,520
Minoli...
772
00:34:48,520 --> 00:34:51,160
..the pasta itself is beautiful.
773
00:34:51,160 --> 00:34:53,840
It's al dente.
The texture is fantastic.
774
00:34:53,840 --> 00:34:57,360
It was cooked perfectly.
So, well done.
775
00:34:57,360 --> 00:34:59,400
Definitely not a bolognese.
I don't know what it is.
776
00:34:59,400 --> 00:35:01,360
But I'm interested in that, though.
777
00:35:01,360 --> 00:35:02,960
I'm...this is the thing about...
778
00:35:02,960 --> 00:35:04,440
..when you're...you're forced...
779
00:35:04,440 --> 00:35:06,600
..when you're boxed in
in a mystery box.
780
00:35:06,600 --> 00:35:08,800
It's, like, "What are you gonna do?"
You gotta work it out.
781
00:35:08,800 --> 00:35:11,920
And I love that you've
sort of done something unusual,
782
00:35:11,920 --> 00:35:13,680
unconventional and different.
783
00:35:13,680 --> 00:35:15,880
It's really interesting. Well done.
784
00:35:15,880 --> 00:35:16,880
ANDY: Minoli.
785
00:35:16,880 --> 00:35:19,920
Um... (LAUGHS) ..it's so much better
than what I thought it was gonna be.
786
00:35:19,920 --> 00:35:21,720
It's great
that you went down that way,
787
00:35:21,720 --> 00:35:23,560
because probably
without the chocolate and the apple,
788
00:35:23,560 --> 00:35:25,400
it just would have been quite flat.
789
00:35:25,400 --> 00:35:26,880
Pasta work was awesome.
790
00:35:26,880 --> 00:35:29,680
You know, you said that you've been
loving making pasta. It shows.
791
00:35:29,680 --> 00:35:32,840
It's really good.
The sauce does need a bit of a lift.
792
00:35:32,840 --> 00:35:35,360
But, like, I would eat that
for dinner and be happy with it.
793
00:35:35,360 --> 00:35:36,920
You know? Thank you.
794
00:35:36,920 --> 00:35:39,520
Ooh! Thanks.
(CHEERING AND APPLAUSE)
795
00:35:43,920 --> 00:35:45,280
Yay!
796
00:35:45,280 --> 00:35:47,200
Oh, my God!
797
00:35:47,200 --> 00:35:50,160
All the way down the back,
it's Keyma!
798
00:35:50,160 --> 00:35:52,400
(CHEERING AND APPLAUSE)
799
00:35:52,400 --> 00:35:57,000
KEYMA: It's an apple and caramel
mille-feuille.
800
00:35:57,000 --> 00:35:58,640
MELISSA:
I thought your puff was fantastic.
801
00:35:58,640 --> 00:36:00,840
So many lovely layers.
Lovely texture as well.
802
00:36:00,840 --> 00:36:05,080
Apple compote, fantastic. I think
that you should be really happy.
803
00:36:05,080 --> 00:36:07,480
Christina.
(APPLAUSE)
804
00:36:07,480 --> 00:36:11,480
CHRISTINA: Crumbed pork chop
with braised cabbage.
805
00:36:11,480 --> 00:36:14,400
JOCK: The pork's nice and thick,
beautifully cooked. Gorgeous.
806
00:36:14,400 --> 00:36:16,960
Extra flavour on your crumbs.
It's great.
807
00:36:16,960 --> 00:36:18,200
John.
(CHEERING AND APPLAUSE)
808
00:36:18,200 --> 00:36:19,520
JOHN: I've made for you apple tart.
809
00:36:19,520 --> 00:36:21,960
ANDY: I reckon that's your
best plate of food yet, for sure.
810
00:36:21,960 --> 00:36:23,680
Thanks, Andy.
Matt!
811
00:36:23,680 --> 00:36:24,880
(APPLAUSE)
812
00:36:24,880 --> 00:36:27,480
MATT: Lemon meringue tart.
MELISSA: Very, very good tart work.
813
00:36:27,480 --> 00:36:30,120
But the flavour was sublime.
814
00:36:30,120 --> 00:36:31,880
I really liked it.
Thanks so much.
815
00:36:31,880 --> 00:36:34,360
MELISSA: Max.
MAN: Maxie!
816
00:36:34,360 --> 00:36:37,480
MAX: I've made agnolotti
with a zesty ricotta filling
817
00:36:37,480 --> 00:36:41,720
and a oven-roasted tomato dressing.
818
00:36:41,720 --> 00:36:44,040
Bit disappointing for me, mate.
MAX: Yep.
819
00:36:44,040 --> 00:36:46,840
With little ingredients, you really
have to just push the boat out
820
00:36:46,840 --> 00:36:48,720
on the things
that you do have there.
821
00:36:48,720 --> 00:36:52,160
Yep.
That sauce has, like, little to no
seasoning in it, it tastes like.
822
00:36:52,160 --> 00:36:53,640
Flaws, man.
823
00:36:53,640 --> 00:36:55,280
It looks nice.
824
00:36:55,280 --> 00:36:58,280
It ate very muted and...and dull.
825
00:36:58,280 --> 00:36:59,280
MAX: Sure.
826
00:36:59,280 --> 00:37:00,880
Thank you very much.
ANDY: Thanks, Max.
Cheers.
827
00:37:00,880 --> 00:37:02,160
(APPLAUSE)
828
00:37:02,160 --> 00:37:03,880
Let's go, Aldo.
829
00:37:03,880 --> 00:37:06,080
Come on, Aldo.
Let's do it.
830
00:37:06,080 --> 00:37:09,240
I'm keen to see how this pork is.
Yeah.
831
00:37:09,240 --> 00:37:10,320
ANDY: Very keen.
832
00:37:12,800 --> 00:37:14,160
(LAUGHS)
833
00:37:14,160 --> 00:37:15,920
ANDY: Aldo. What's the dish?
834
00:37:15,920 --> 00:37:18,480
It's, um, a classic -
cotoletta alla Milanese.
835
00:37:18,480 --> 00:37:21,920
But it normally would be, uh,
done with veal. Today, it's pork.
836
00:37:21,920 --> 00:37:23,120
'Cause it was all about pork.
837
00:37:23,120 --> 00:37:25,080
Aldo, let's not
beat around the bush, mate.
838
00:37:25,080 --> 00:37:26,800
How do you want the pork cooked?
839
00:37:26,800 --> 00:37:29,200
ALDO: I want the pork cooked my way,
840
00:37:29,200 --> 00:37:30,920
which is all cooked through,
Italian-style.
841
00:37:30,920 --> 00:37:32,600
ANDY: Yep.
Because you're eating Italian, right?
842
00:37:32,600 --> 00:37:36,120
So...I have done that in my way.
843
00:37:44,200 --> 00:37:47,400
ALDO: It is simple dish,
but I hope that simple is enough
844
00:37:47,400 --> 00:37:49,520
to keep myself out of the bottom two.
845
00:37:49,520 --> 00:37:50,640
(EXHALES)
846
00:38:02,560 --> 00:38:04,280
or savour past seasons, at:
847
00:38:14,840 --> 00:38:17,680
Aldo. Do you think
you played it safe today?
848
00:38:17,680 --> 00:38:19,040
ALDO:
I actually took your advice, guys.
849
00:38:19,040 --> 00:38:22,000
You told me to step back
and do classics.
850
00:38:22,000 --> 00:38:24,520
I got a great example
behind me, Julie.
851
00:38:24,520 --> 00:38:28,440
With the classics, she gone so far.
So...it pays off. Why not?
852
00:38:29,640 --> 00:38:31,080
It's classic.
853
00:38:31,080 --> 00:38:34,400
And it's done so, so well, mate.
854
00:38:34,400 --> 00:38:36,280
You wanted the pork cooked through.
855
00:38:36,280 --> 00:38:38,880
It was cooked through,
but it was still nice and juicy.
856
00:38:38,880 --> 00:38:41,600
The salad, it was bright,
it was zingy, super-textural.
857
00:38:41,600 --> 00:38:43,520
Loved the little julienne of apple
in there,
858
00:38:43,520 --> 00:38:46,680
just gave it some
nice sourness and tartness to it.
859
00:38:46,680 --> 00:38:48,120
It's classic,
but it's done perfectly.
860
00:38:48,120 --> 00:38:50,720
And for that, we can't complain.
861
00:38:50,720 --> 00:38:53,120
Thank you.
862
00:38:53,120 --> 00:38:55,400
Oh, it's terrible.
Take it away from me.
863
00:38:55,400 --> 00:38:56,840
I'm so jealous.
864
00:38:56,840 --> 00:38:58,040
MELISSA: Perfetto.
865
00:38:58,040 --> 00:39:00,320
(LAUGHS)
MELISSA: Honestly.
866
00:39:00,320 --> 00:39:04,880
On the plate, that is food
that I would be so happy to receive
867
00:39:04,880 --> 00:39:07,160
in any restaurant.
868
00:39:07,160 --> 00:39:11,040
Just the simplicity
and the confidence to just put up
869
00:39:11,040 --> 00:39:16,320
a perfect cotoletta,
a perfect little salad,
870
00:39:16,320 --> 00:39:19,400
and to know that it is enough,
871
00:39:19,400 --> 00:39:21,400
absolutely amazing.
872
00:39:21,400 --> 00:39:23,280
JOCK: It was delicious.
Crumb was fantastic.
873
00:39:23,280 --> 00:39:26,400
I loved your zingy dressing.
874
00:39:26,400 --> 00:39:28,760
You know, it's a 10 out of 10
all day long, mate.
875
00:39:28,760 --> 00:39:30,120
Well done.
MAN: Whoo-ee!
876
00:39:30,120 --> 00:39:33,040
Thank you.
(CHEERING AND APPLAUSE)
877
00:39:33,040 --> 00:39:34,160
(BLOWS KISS)
878
00:39:37,040 --> 00:39:39,080
ANDY: There it is.
MELISSA: There it is.
879
00:39:39,080 --> 00:39:40,760
What he said he was gonna do...
There it is.
880
00:39:40,760 --> 00:39:41,760
..when he walked in here.
881
00:39:41,760 --> 00:39:44,800
Classics done well.
Yeah.
That was spankingly good.
882
00:39:47,000 --> 00:39:48,280
And with a bit of passion too.
883
00:39:49,760 --> 00:39:51,480
Next up, Dulan!
884
00:39:51,480 --> 00:39:53,400
(APPLAUSE)
885
00:39:53,400 --> 00:39:57,400
DULAN: I don't think
my pork is cooked perfectly.
886
00:39:58,840 --> 00:40:00,320
I don't know if that's gonna...
887
00:40:00,320 --> 00:40:04,680
I'm trying to stay positive,
but it's hard. It's really hard.
888
00:40:04,680 --> 00:40:06,080
Hello.
Hello.
889
00:40:07,480 --> 00:40:09,440
(SIGHS)
890
00:40:09,440 --> 00:40:11,440
Dulan. What have you made, mate?
891
00:40:11,440 --> 00:40:13,960
So, um, made
892
00:40:13,960 --> 00:40:18,400
char-grilled pork with
lightly pickled cabbage underneath,
893
00:40:18,400 --> 00:40:20,920
and it's a apple sauce,
894
00:40:20,920 --> 00:40:25,000
and the cracking crackling crumb.
895
00:40:39,680 --> 00:40:43,000
Look, the pork is just chewy.
It's just overcooked.
896
00:40:43,000 --> 00:40:44,120
Oh.
JOCK: You know?
897
00:40:44,120 --> 00:40:47,080
I just...
I'm gutted for you, because...
898
00:40:47,080 --> 00:40:49,120
..I actually thought
towards the end of the cook,
899
00:40:49,120 --> 00:40:51,760
it's, like, hibachi, pork, cabbage.
900
00:40:51,760 --> 00:40:53,120
There was some good stuff
going on there.
901
00:40:53,120 --> 00:40:57,440
But what's ended up on the plate
is overcooked and too sweet.
902
00:40:57,440 --> 00:40:58,640
OK.
903
00:41:01,080 --> 00:41:03,120
I'm sad for you because...
904
00:41:03,120 --> 00:41:05,240
..the pork is...
905
00:41:05,240 --> 00:41:09,560
..so far from where it needs to be.
906
00:41:09,560 --> 00:41:11,360
Um...
907
00:41:11,360 --> 00:41:13,560
..you need to work
if you want to stay.
908
00:41:13,560 --> 00:41:15,640
Yep.
909
00:41:15,640 --> 00:41:17,440
Oh, God.
JOCK AND ANDY: Thanks, Dulan.
910
00:41:17,440 --> 00:41:19,640
Thank you.
(APPLAUSE)
911
00:41:21,360 --> 00:41:25,800
(SIGHS) The feedback is not good.
912
00:41:25,800 --> 00:41:27,000
(APPLAUSE)
Unlucky, brother.
913
00:41:27,000 --> 00:41:28,040
Ta, mate.
914
00:41:28,040 --> 00:41:31,000
All I can think about
is that pressure test.
915
00:41:31,000 --> 00:41:33,160
(APPLAUSE)
That's alright. All good.
916
00:41:33,160 --> 00:41:34,560
DULAN: But it's not looking good.
917
00:41:34,560 --> 00:41:36,040
Just a bad day.
That's alright, mate.
918
00:41:36,040 --> 00:41:37,520
All good.
You know.
919
00:41:37,520 --> 00:41:39,560
Ali!
(APPLAUSE)
920
00:41:39,560 --> 00:41:42,520
ALI: I have done a pork chop
with a burnt cabbage puree
921
00:41:42,520 --> 00:41:45,200
and a cabbage and apple slaw.
922
00:41:45,200 --> 00:41:48,400
Every element
displays excellent technique.
923
00:41:48,400 --> 00:41:50,040
I loved it.
Thank you.
924
00:41:50,040 --> 00:41:51,840
Mindy!
MAN: Go, sister!
925
00:41:51,840 --> 00:41:54,520
MINDY:
I've brought you lemon sponge.
926
00:41:54,520 --> 00:41:56,520
I've got a little lemon curd there.
I've got lemon segments.
927
00:41:56,520 --> 00:41:58,360
I've got candied lemon peel.
928
00:41:58,360 --> 00:41:59,360
Everything lemon.
929
00:41:59,360 --> 00:42:02,840
It's refreshing, but also, like,
kind of luxury dessert,
930
00:42:02,840 --> 00:42:06,000
using just one ingredient
from the mystery box - the lemon.
931
00:42:06,000 --> 00:42:07,960
Well done.
Thanks, Andy.
932
00:42:07,960 --> 00:42:10,120
Next up, Sarah.
(APPLAUSE)
933
00:42:10,120 --> 00:42:11,320
SARAH: Pan-seared pork.
934
00:42:11,320 --> 00:42:16,880
And then I've taken the bones,
made a jus and a jammy cabbage.
935
00:42:16,880 --> 00:42:21,400
I really admire you for how much
flavour you were able to extract.
936
00:42:21,400 --> 00:42:24,960
I think that jammy cabbage number
is really interesting.
937
00:42:27,640 --> 00:42:29,120
Righto, Jenn. What did you cook?
938
00:42:29,120 --> 00:42:32,600
I've made, uh, wontons
in tomato oil and broth.
939
00:42:32,600 --> 00:42:35,200
ANDY: You know, dumplings, I...
I knew that you'd nail that.
940
00:42:35,200 --> 00:42:37,400
It's a decent plate of food
without excelling.
941
00:42:37,400 --> 00:42:40,600
Yes.
Next up, Julie!
942
00:42:40,600 --> 00:42:41,960
(CHEERING AND APPLAUSE)
MAN: Go, Julie!
943
00:42:41,960 --> 00:42:43,560
JULIE: There's been
a lot of positive feedback,
944
00:42:43,560 --> 00:42:48,480
but it takes only one simple mistake
to end up in a pressure test.
945
00:42:48,480 --> 00:42:51,040
I don't want that to be me.
946
00:42:53,160 --> 00:42:56,480
Julie. What did you make us?
947
00:42:56,480 --> 00:42:58,640
JULIE: Pasta with tomato sauce.
948
00:42:58,640 --> 00:43:00,360
JOCK:
And you had a bit of an advantage,
949
00:43:00,360 --> 00:43:02,520
'cause you're the only person
that's come up and done
950
00:43:02,520 --> 00:43:04,440
this mystery box before, technically.
951
00:43:04,440 --> 00:43:07,120
(LAUGHS)
Long time ago, but...
It WAS a long time ago.
952
00:43:07,120 --> 00:43:09,880
13 years ago. I didn't use
any of the same ingredients, so...
953
00:43:09,880 --> 00:43:13,000
Alright. Let's get into it. Shall we?
954
00:43:24,720 --> 00:43:26,440
Julie.
955
00:43:26,440 --> 00:43:29,560
I think your hard work
in the tomatoes paid off.
956
00:43:29,560 --> 00:43:32,720
You got a lot of...a lot of
good depth of flavour in the sauce.
957
00:43:32,720 --> 00:43:36,800
It's acidic, it's rich and it's sweet
all at the same time, which is great.
958
00:43:36,800 --> 00:43:38,280
My problem is the pasta work.
959
00:43:39,840 --> 00:43:43,000
I think you've rolled it
a little bit too thin for that dish.
960
00:43:43,000 --> 00:43:45,240
And it's overcooked.
961
00:43:45,240 --> 00:43:47,120
Um...
962
00:43:47,120 --> 00:43:51,240
..that's a worry for me for today -
it might see you down the bottom.
963
00:43:52,480 --> 00:43:53,880
Sadly, I agree on the pasta.
964
00:43:53,880 --> 00:43:57,280
It's so fine
that it almost just evaporates,
965
00:43:57,280 --> 00:43:58,720
which I don't know
that was intentional,
966
00:43:58,720 --> 00:44:00,040
because you really want something
967
00:44:00,040 --> 00:44:02,600
that has a little bit more bite
and toothsomeness to it
968
00:44:02,600 --> 00:44:06,120
to take up and balance
the tomatoey richness.
969
00:44:06,120 --> 00:44:07,320
Love the tomato sauce.
970
00:44:07,320 --> 00:44:09,560
And I also love the pangrattatos,
with the lemon zest in it,
971
00:44:09,560 --> 00:44:12,320
just lifts everything
and freshens everything up.
972
00:44:13,800 --> 00:44:15,040
JUDGES: Thanks, Julie.
Thank you.
973
00:44:15,040 --> 00:44:17,560
(APPLAUSE)
974
00:44:19,600 --> 00:44:22,400
JULIE: I'm really happy that they
liked the tomato sauce. (LAUGHS)
975
00:44:22,400 --> 00:44:24,440
I put a lot of effort into it.
976
00:44:24,440 --> 00:44:28,320
But I guess
without the pasta being right,
977
00:44:28,320 --> 00:44:30,400
it's a fail.
978
00:44:30,400 --> 00:44:32,040
(SIGHS)
979
00:44:33,040 --> 00:44:36,760
I'd like to taste a dish by Alvin,
please.
980
00:44:36,760 --> 00:44:40,080
ALVIN: Bringing the dish to the
judges, there's a bit of trepidation.
981
00:44:40,080 --> 00:44:41,840
(CHEERING AND APPLAUSE)
982
00:44:41,840 --> 00:44:45,680
My concern is
that it's a dry noodle dish.
983
00:44:47,200 --> 00:44:49,240
And, you know, with noodles,
you usually want some sauce
984
00:44:49,240 --> 00:44:50,840
to whomp it up.
985
00:44:50,840 --> 00:44:55,320
It's a risky dish.
I'm not sure how they'll like it.
986
00:45:07,240 --> 00:45:10,360
Alvin. What's your dish, please?
987
00:45:10,360 --> 00:45:12,640
Well, I call this dish
This Little Piggy Went to Market.
988
00:45:12,640 --> 00:45:15,680
It's really an ode to, um,
sweet sticky pork.
989
00:45:15,680 --> 00:45:18,360
There's pickled cabbage,
there's some homemade noodles,
990
00:45:18,360 --> 00:45:20,400
and I added
some apples and tomatoes there
991
00:45:20,400 --> 00:45:22,160
to sort of cut through the sweetness
992
00:45:22,160 --> 00:45:24,760
and give it
a bit of freshness as well.
993
00:45:24,760 --> 00:45:28,200
So they're things that I...like,
that shouldn't really go together,
994
00:45:28,200 --> 00:45:30,720
but it works for me.
995
00:45:40,520 --> 00:45:41,960
JOCK:
Is it just me or are these under?
996
00:45:41,960 --> 00:45:43,120
Hm?
997
00:45:43,120 --> 00:45:45,320
These are...
have you got raw noodles?
998
00:45:48,480 --> 00:45:50,320
I definitely do.
999
00:45:52,800 --> 00:45:53,800
They're a little bit doughy.
1000
00:45:57,280 --> 00:46:00,440
Alvin, the noodles are...
1001
00:46:00,440 --> 00:46:01,680
..doughy.
1002
00:46:01,680 --> 00:46:03,800
Like, the texture feels under to me.
1003
00:46:03,800 --> 00:46:08,840
And I'm...I just wouldn't have
expected that from you, because...
1004
00:46:09,840 --> 00:46:11,360
..it's you and it's noodles.
1005
00:46:12,640 --> 00:46:15,040
I love where you were going with it,
but, yeah,
1006
00:46:15,040 --> 00:46:16,640
I don't think this has come together
the way that
1007
00:46:16,640 --> 00:46:19,000
you or I had hoped today.
1008
00:46:19,000 --> 00:46:20,160
I'm sorry.
1009
00:46:21,160 --> 00:46:22,200
JOCK: Alvin.
1010
00:46:22,200 --> 00:46:24,080
A dish that's sort of unbalanced
1011
00:46:24,080 --> 00:46:27,240
and...and now doughy noodles,
it's gonna see you down the bottom.
1012
00:46:27,240 --> 00:46:29,280
Yep.
JOCK: Thanks, mate.
1013
00:46:29,280 --> 00:46:31,160
ALVIN: Thank you.
ANDY: Thanks, Alvin.
1014
00:46:31,160 --> 00:46:33,000
(APPLAUSE)
1015
00:46:33,000 --> 00:46:36,720
(LAUGHS) I'm in trouble.
1016
00:46:37,800 --> 00:46:40,080
Mel calling Mel!
(APPLAUSE)
1017
00:46:40,080 --> 00:46:41,240
(LAUGHS)
1018
00:46:43,560 --> 00:46:47,480
Look at the smile on your face.
(LAUGHS)
1019
00:46:47,480 --> 00:46:49,600
Melanie. What's the dish, please?
1020
00:46:49,600 --> 00:46:53,480
These are gluten-free
lemon meringue choux au craquelin.
1021
00:46:55,640 --> 00:46:57,360
MELISSA:
You have to be happy with that.
1022
00:46:57,360 --> 00:47:00,440
I'm pretty happy, yes. (LAUGHS)
1023
00:47:00,440 --> 00:47:01,920
I think we should crack into it.
Yes, please.
1024
00:47:01,920 --> 00:47:04,800
'Cause they look too gorgeous
to stand on ceremony.
1025
00:47:04,800 --> 00:47:07,520
ANDY: I want to see what's going on
on the inside.
1026
00:47:07,520 --> 00:47:11,560
Oh! Yeah. There's a fair bit
going on in there.
1027
00:47:20,680 --> 00:47:22,680
Melanie.
MELANIE: Yep.
1028
00:47:22,680 --> 00:47:27,840
I have pretty high expectations
on a choux, uh, attempt.
1029
00:47:27,840 --> 00:47:31,040
I must say,
I've never been more disappointed.
1030
00:47:33,880 --> 00:47:35,600
Not to have more than one.
1031
00:47:35,600 --> 00:47:36,840
Oh, God.
1032
00:47:36,840 --> 00:47:38,080
Like...
(LAUGHS)
..one?!
1033
00:47:38,080 --> 00:47:39,520
What are you doing?!
Why you do me like this?
1034
00:47:39,520 --> 00:47:42,680
Like...if you're gonna...if you're
gonna make something that good...
1035
00:47:42,680 --> 00:47:45,480
Nice one.
..bring us more of them.
1036
00:47:45,480 --> 00:47:47,680
Like, one isn't enough!
1037
00:47:47,680 --> 00:47:50,160
Everything about that was delicious.
1038
00:47:50,160 --> 00:47:54,160
The sugary crust on the top
was crunchy and beautiful.
1039
00:47:55,240 --> 00:47:57,520
The meringue on the top is brilliant.
1040
00:47:57,520 --> 00:48:00,880
The curds are sharp and delicious.
1041
00:48:00,880 --> 00:48:03,240
The choux itself
is light in the pastry.
1042
00:48:03,240 --> 00:48:06,960
And you know what?
It is a gluten-free version as well.
1043
00:48:06,960 --> 00:48:08,680
You have excelled.
1044
00:48:08,680 --> 00:48:11,640
This, undoubtedly,
will be in the top of the pack today.
1045
00:48:11,640 --> 00:48:15,000
Well done.
(CHEERING AND APPLAUSE)
1046
00:48:15,000 --> 00:48:16,920
Thanks, Jock.
1047
00:48:18,480 --> 00:48:19,600
That...
1048
00:48:19,600 --> 00:48:21,720
..is a 10 out of 10.
1049
00:48:22,960 --> 00:48:26,320
Like, that is a 10 out of 10.
You cannot get any better than that.
1050
00:48:26,320 --> 00:48:28,000
Good stuff, Melanie.
I'm so happy for you.
1051
00:48:28,000 --> 00:48:29,000
JOCK: Well done, Melanie.
1052
00:48:29,000 --> 00:48:30,440
(APPLAUSE)
Thanks, guys.
1053
00:48:30,440 --> 00:48:33,200
(CHEERING AND APPLAUSE)
1054
00:48:33,200 --> 00:48:34,640
Oh, we should have had a scorecard.
1055
00:48:34,640 --> 00:48:35,800
(ANDY LAUGHS)
"10!"
1056
00:48:35,800 --> 00:48:37,760
Do it, girlfriend!
CONTESTANTS: Yeah!
1057
00:48:37,760 --> 00:48:39,160
Whoo-hoo!
1058
00:48:39,160 --> 00:48:41,120
MELANIE: I'm overwhelmed
by the feedback from the judges.
1059
00:48:41,120 --> 00:48:43,480
Like, I wanted them to enjoy it,
1060
00:48:43,480 --> 00:48:45,040
but I didn't realise
that they would love it
1061
00:48:45,040 --> 00:48:47,760
as much as they apparently do,
so I'm over the moon.
1062
00:48:47,760 --> 00:48:50,600
(LAUGHS AND SIGHS)
1063
00:48:50,600 --> 00:48:52,360
(SNIFFS)
1064
00:48:58,200 --> 00:49:01,160
This morning,
we all jumped in a time machine,
1065
00:49:01,160 --> 00:49:05,080
took you back to season one
and the very first ever mystery box.
1066
00:49:05,080 --> 00:49:08,120
We asked you to turn
those nostalgic ingredients
1067
00:49:08,120 --> 00:49:11,320
into a delicious dish today.
1068
00:49:11,320 --> 00:49:14,160
The best two, one from each team,
1069
00:49:14,160 --> 00:49:19,120
are about to win an express pass
to Thursday's immunity challenge.
1070
00:49:19,120 --> 00:49:22,840
There were a couple of contenders
for the prize today as well.
1071
00:49:22,840 --> 00:49:26,480
But the best dish
from the Favourites...
1072
00:49:26,480 --> 00:49:28,280
..belonged to...
1073
00:49:28,280 --> 00:49:29,960
..Aldo.
1074
00:49:29,960 --> 00:49:32,640
(CHEERING AND APPLAUSE)
1075
00:49:32,640 --> 00:49:33,800
Whoo!
1076
00:49:37,960 --> 00:49:40,080
How does it feel, mate?
1077
00:49:40,080 --> 00:49:43,080
It's feeling great.
(LAUGHTER)
1078
00:49:43,080 --> 00:49:44,880
I don't know
if there are any other words.
1079
00:49:44,880 --> 00:49:48,000
I've never been up for immunity
in my season, so...
1080
00:49:48,000 --> 00:49:51,200
..feeling overwhelming.
1081
00:49:51,200 --> 00:49:54,160
The best dish of the Fans...
1082
00:49:54,160 --> 00:49:55,960
..belonged to...
1083
00:49:59,240 --> 00:50:00,920
..Melanie.
1084
00:50:00,920 --> 00:50:04,240
(CHEERING, APPLAUSE AND LAUGHTER)
1085
00:50:05,240 --> 00:50:07,920
Look at you!
1086
00:50:07,920 --> 00:50:10,680
Melanie! Straight into
Thursday's immunity challenge.
1087
00:50:10,680 --> 00:50:12,520
That must feel pretty good.
1088
00:50:12,520 --> 00:50:15,120
Yeah. (LAUGHS)
(LAUGHTER)
1089
00:50:15,120 --> 00:50:17,280
Yeah, it feels really good.
1090
00:50:17,280 --> 00:50:19,920
Good chat.
(LAUGHTER)
1091
00:50:19,920 --> 00:50:21,840
JOCK: That is it.
1092
00:50:23,080 --> 00:50:27,000
Now for the not-so-good news.
1093
00:50:27,000 --> 00:50:30,720
The cooks of the bottom two dishes
from each team,
1094
00:50:30,720 --> 00:50:32,640
they're heading
into tomorrow's pressure test,
1095
00:50:32,640 --> 00:50:34,480
and they are...
1096
00:50:36,320 --> 00:50:39,000
..for the Fans...
1097
00:50:40,480 --> 00:50:42,160
..Dulan...
1098
00:50:44,600 --> 00:50:45,880
..and...
1099
00:50:45,880 --> 00:50:47,000
..Max.
1100
00:50:50,840 --> 00:50:53,320
And for the Favourites...
1101
00:50:55,560 --> 00:50:56,640
..it's Alvin...
1102
00:50:56,640 --> 00:50:58,240
(CONTESTANT SIGHS)
1103
00:50:58,240 --> 00:51:00,200
..and Julie.
1104
00:51:00,200 --> 00:51:01,560
What the...?
1105
00:51:01,560 --> 00:51:02,760
Mmm.
1106
00:51:03,800 --> 00:51:05,720
You got this.
1107
00:51:05,720 --> 00:51:07,800
Dulan, Max,
1108
00:51:07,800 --> 00:51:10,200
Alvin and Julie,
1109
00:51:10,200 --> 00:51:12,440
don't be disheartened.
1110
00:51:12,440 --> 00:51:14,840
Put today's cook behind you.
1111
00:51:14,840 --> 00:51:16,840
You need to be ready
for whatever pressure test
1112
00:51:16,840 --> 00:51:19,040
walks through those doors tomorrow.
1113
00:51:22,040 --> 00:51:23,240
We'll see you all then.
1114
00:51:24,680 --> 00:51:29,040
VOICEOVER: Tomorrow night
on MasterChef Australia...
1115
00:51:29,040 --> 00:51:30,960
If Adriano Zumbo
walks through there,
1116
00:51:30,960 --> 00:51:33,400
I'm gonna
flip a table and leave, OK?
1117
00:51:33,400 --> 00:51:37,120
It's Julie and Alvin's
worst nightmare.
1118
00:51:37,120 --> 00:51:39,120
Adriano Zumbo!
1119
00:51:39,120 --> 00:51:41,120
(CHEERING AND APPLAUSE)
No!
1120
00:51:41,120 --> 00:51:42,800
ALVIN: Adriano Zumbo
sent me home 12 years ago,
1121
00:51:42,800 --> 00:51:46,280
and I will be damned
if he sends me home again.
1122
00:51:46,280 --> 00:51:50,720
Who will survive
his toughest pressure test yet?
1123
00:51:50,720 --> 00:51:54,760
And who will be sent packing?
1124
00:51:54,760 --> 00:51:57,800
Captions by Red Bee Media
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