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VOICEOVER: Previously
on MasterChef Australia,
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00:00:07,280 --> 00:00:13,040
French cookery is the simplicity
of one recipe done perfectly.
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00:00:13,040 --> 00:00:16,680
MAN: It's not my style of cooking
at all, so I'm terrified.
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00:00:16,680 --> 00:00:19,840
The winning entree
went to the Favourites...
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00:00:19,840 --> 00:00:22,680
That, for me, is the definition
of French cuisine.
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00:00:22,680 --> 00:00:25,280
..and the main course
went to the Fans.
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00:00:25,280 --> 00:00:28,240
That may be the best puree
I have ever eaten.
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Then it was a case of deja vu...
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Simplicity and perfection.
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00:00:33,080 --> 00:00:36,320
..when the Fans' dessert
was dish of the day.
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00:00:36,320 --> 00:00:40,000
Ooh, two for two! (LAUGHS)
So stoked.
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00:00:40,000 --> 00:00:44,000
Tonight, there's something
about this mystery box...
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JULIE: This is the main event.
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..that brings emotions
to boiling point.
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# 'Cause you're hot,
then you're cold
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# You're yes, then you're no
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00:00:54,840 --> 00:00:56,640
# You're in, then you're out
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00:00:56,640 --> 00:00:58,520
# You're up, then you're down
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00:00:58,520 --> 00:01:00,320
# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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00:01:05,760 --> 00:01:07,520
# You're hot, then you're cold
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00:01:07,520 --> 00:01:09,400
# You're yes, then you're no
25
00:01:09,400 --> 00:01:11,160
# You're in, then you're out
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00:01:11,160 --> 00:01:12,920
# You're up, then you're down
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00:01:12,920 --> 00:01:14,720
# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You
# You don't really wanna stay, no
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# You
# But you don't really wanna go-o
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# You're hot, then you're cold
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00:01:29,280 --> 00:01:31,120
# 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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We've got a quick pace over here.
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You've got long legs up there.
I know.
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TOMMY: Alright, come on, guys.
Pick it up. Pick it up.
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00:01:54,720 --> 00:01:57,520
Competition has been going
pretty well so far for me.
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00:01:57,520 --> 00:01:59,920
I haven't had too many
terrible cooks.
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00:01:59,920 --> 00:02:03,520
I've started to build some kind
of momentum, and I really hope
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I can just keep building it
and maybe get to the end.
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00:02:06,240 --> 00:02:07,920
Everyone's keen to get in there.
Mm.
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Let's go!
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(ALL CHEER AND APPLAUD)
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Mystery box!
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I'm going right to the centre.
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Come on in! Come on down!
Pick a bench.
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Now the race is on.
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Come on!
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Come on!
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I'm always aware of
the huge privilege
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that it is to be
in this kitchen.
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But that doesn't mean it's easy.
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The potential to end up
in another pressure test -
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I'm just...I want so desperately
for that not to be my pathway
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through this competition
this time round.
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MELISSA: Hello, everyone.
ALL: Hello.
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Hey! (LAUGHS)
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it's mystery box day.
(APPLAUSE)
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And as you can see,
Shannon is still with us.
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And Tommy's back.
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Give it up for Tommy.
MAN: Tommy's back.
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(CHEERING AND APPLAUSE)
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Oh, mate!
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Well, you're standing here today
because things didn't go
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quite according to plan yesterday.
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But today's a new day,
you need to shake it off.
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Because with Shannon
setting a mystery box,
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it is not going to get any easier.
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So, Shannon, without
giving too much away,
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what can you tell us about
what they can expect?
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00:03:43,360 --> 00:03:45,040
There's a couple of doozies
in there.
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Ooh.
One or two.
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Good.
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But everything else is sort of what
I cook with on a weekly basis.
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It best represents
my fridge at home.
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TOMMY: Look, I'm
a little bit worried
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because Shannon's mystery box might
not be ingredients that I'm used to.
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I would love to say fish sauce,
lime and chilli in that mystery box,
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but I honestly doubt Shannon
would put that in his mystery box,
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so who knows?
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What about you, Jenn?
What's always in your fridge?
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Whatever's on sale.
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(LAUGHTER)
The bargain hunter.
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That's a really practical thing,
I think.
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Yeah, you've got to be smart.
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Billie, if you were to
hazard a guess right now
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about what might be
in Shannon's fridge,
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what would you guess?
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Duck, maybe.
Maybe some nice cheeses.
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Yeah, I don't know. A bit of wine.
(LAUGHTER)
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I could throw that in.
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So a pretty bougie fridge, then.
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Yeah!
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Well, let's see if there's any duck,
cheese or wine under there.
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You may lift your lids...now.
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Oh.
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Oh, yeah. What's that?
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00:05:01,080 --> 00:05:03,040
MONTANA: Jenn, what's in front
of the pawpaw?
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A lettuce.
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No. Behind.
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I actually don't know.
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ALI: That's sweetbreads.
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There's a couple of surprised
faces out there.
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What you see before you,
as Shannon described,
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are the things that are
usually in his fridge.
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Righto, Shannon, let's take
a closer look, one by one.
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What do we got?
Alright.
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We've got iceberg lettuce hearts.
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Then we've got a little bit
of chickpea miso,
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tarragon, kohlrabi.
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We've got a chicken leg.
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Brazil nuts, spanner crab,
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papaya, or pawpaw - a bit of debate.
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Of course there's a little bit
of turmeric there as well.
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And then the doozy for me
is the veal sweetbreads.
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(MUTED EXCLAMATIONS)
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They're so delicious.
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Shannon's fridge has sort
of a personality disorder.
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There's some weird stuff
going on here.
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Kohlrabi - that's not an
inhabitant of my fridge.
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And sweetbreads aren't either.
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Anyone looking at the sweetbreads?
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Ali! I kind of thought
that might be the case.
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Have you cooked many in your time?
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No.
OK.
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(LAUGHTER)
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What? Oh, my God.
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Well, I look forward to it.
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Righto, here's some rules.
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All you've gotta do is
cook us a delicious dish
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using just at least one
from Shannon's fridge box.
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00:06:36,760 --> 00:06:39,760
The MasterChef pantry and
the garden, they're closed,
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as you'd probably know by now.
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You can use those under-bench
staples at your disposal.
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And the four least impressive dishes
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will end up in tomorrow's
pressure test...
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..where someone will be going home.
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You've got 75 minutes.
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Your 75 minutes...
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..starts now.
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(CHEERING)
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Tong-tong-tongs. Where are some...
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Jules, I'm gonna borrow that crab.
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Go for it, love.
Thank you. You're the best.
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I'm only the second-best, Tommy.
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Today, I'm hoping to make an egg-net
sort of version of san choy bow
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using chicken,
using kohlrabi, and also
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a nice little deep-fried
sweetbread on top.
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I've eaten sweetbreads,
I love sweetbreads,
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but I've never cooked
with them before.
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MAX: The mystery box is
quite a friendly one.
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There are definitely, as you said,
a few doozies today,
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like the sweetbreads.
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I've eaten them once,
never cooked with them.
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So I'm not going to touch them today.
I'll leave that for Ali.
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So I'm going to make a take on,
like, a surf and turf
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tagliatelle with crab.
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I'm going to try and push it a bit
further today, try and get myself
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towards the top of the competition,
hopefully, which will keep me safe.
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Today, I'm going to cook
a crab salad vignette,
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especially a fried choux pastry
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with a poached crab salad
through some tarragon mayonnaise.
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Maybe a bit of pickled
kohlrabi on top.
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That's about it.
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11 mystery boxes today,
and the stakes have slightly changed
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because we're normally
looking for the top dish
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to go through to immunity.
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But today, we're looking
for the four least impressive dishes
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to go through to the next
round of the elimination.
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So it's going to be
interesting to see
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if that kind of sways
how people are going to cook.
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Changes the mindset.
Yeah.
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You know, every single ingredient
in this mystery box,
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you chose them, what are you hoping
to see out there today?
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Look, if someone did
a confit chicken leg
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and served it with
a kohlrabi remoulade,
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I could sit down and have lunch.
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Yeah.
Definitely, yep.
Nice, very nice.
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I think there are so many great
ingredients in that mystery box.
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You only need to pick one...
Yeah.
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..and use the under-bench and
produce something super delicious.
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A little bit off
the back of yesterday,
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simple things done
really, really well
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is probably the name
of the game today.
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Exactly.
Yeah.
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Go, Billie.
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Plan A is to cook some
little popcorn sweetbread
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in a kohlrabi taco
with a miso mayonnaise.
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I'm bravely going to go
for the sweetbreads.
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Even though I've never cooked
a sweetbread before in my life.
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I don't know why I'm doing this,
but I kind of feel like I can make
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it work because my mum was
quite kind of brave
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with her choice of kind of offal.
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So growing up in Scotland,
my mum had to be very creative
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with her budget, and so
we did eat a lot of offal.
199
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You know, we'd have heart,
we'd have liver, we'd have kidney.
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00:09:32,960 --> 00:09:36,440
And I think I'm probably drawn
to it due to having that upbringing
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where that type of food
was very common.
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00:09:39,480 --> 00:09:42,840
I think Mum would be really chuffed
at me picking the sweetbread
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00:09:42,840 --> 00:09:45,440
because it's a bit more of
a challenging thing to cook.
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I just soak it in some milk.
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I'm sort of treating the sweetbread
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in the same way as I would do
for a fried chicken.
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00:09:52,520 --> 00:09:55,280
It's always what my mum did,
it's what she taught me to do.
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Whether it's appropriate
or not, I don't know.
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I'm just kind of risking it
for the biscuit,
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but I'm going to try.
211
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Back in the kitchen,
and I'm loving it.
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00:10:08,680 --> 00:10:11,000
Look, mystery boxes are so fun.
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00:10:11,000 --> 00:10:12,640
Like, you know, you've
gotta think on the fly.
214
00:10:12,640 --> 00:10:14,400
And right now I'm just
thinking on the fly
215
00:10:14,400 --> 00:10:16,840
and I'm just cooking
what I love to cook most.
216
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Today I'm making
a crab and chicken broth
217
00:10:20,080 --> 00:10:23,520
with some turmeric oil maybe on top,
pickled kohlrabi.
218
00:10:23,520 --> 00:10:25,480
Definitely never made
this dish before,
219
00:10:25,480 --> 00:10:27,400
but, you know,
there's always a first.
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00:10:27,400 --> 00:10:28,880
Tommy, it smells great, man.
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00:10:28,880 --> 00:10:33,240
So, I'm doing a daikon
and miso steak with a jus.
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00:10:33,240 --> 00:10:36,720
I'm going to exercise some
restraint today. I'm excited.
223
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I'm doing a dish very similar
to a crab rasam.
224
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We call it nandu rasam
in my language.
225
00:10:42,640 --> 00:10:47,280
So the main component for that is
crab, turmeric and pepper.
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00:10:47,280 --> 00:10:50,800
I'm gonna make a brought out of it,
serve it with a chicken,
227
00:10:50,800 --> 00:10:53,680
a bit of papaya
and maybe kohlrabi salad, maybe.
228
00:10:53,680 --> 00:10:57,120
Our dear friend Shannon
has gifted you the ingredients.
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00:10:57,120 --> 00:10:59,240
All you've gotta gift
us is a delicious dish.
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00:10:59,240 --> 00:11:01,280
One hour to go.
Come on, guys! Come on!
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00:11:07,480 --> 00:11:08,760
Julie?
232
00:11:10,920 --> 00:11:12,920
I tried not to scare you then.
Thank you. Thank you.
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00:11:12,920 --> 00:11:15,600
SHANNON: How are you, Julie?
Yeah. Good, thank you.
234
00:11:15,600 --> 00:11:17,920
What are you cooking?
I'm doing a chicken sausage.
235
00:11:17,920 --> 00:11:19,880
Like inside its skin chicken.
A roulade?
236
00:11:19,880 --> 00:11:21,040
Yep.
Yeah, nice.
237
00:11:21,040 --> 00:11:22,760
And then kohlrabi remoulade.
238
00:11:22,760 --> 00:11:26,000
We were just talking about this.
That was basically the dish
that Shannon said he wants to see.
239
00:11:26,000 --> 00:11:27,400
Oh, really?
Yeah. (LAUGHS)
240
00:11:27,400 --> 00:11:29,800
Oh, God!
(ALL LAUGH)
241
00:11:29,800 --> 00:11:31,880
I think the only thing
that could go wrong
242
00:11:31,880 --> 00:11:33,920
is just overcooking the chicken.
Yep.
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00:11:33,920 --> 00:11:35,480
So have you only got one?
Yeah.
244
00:11:35,480 --> 00:11:37,160
You've only got one.
Only got one leg.
245
00:11:37,160 --> 00:11:38,640
(CHORTLES)
246
00:11:38,640 --> 00:11:41,400
High risk...high reward.
High reward. (LAUGHS)
247
00:11:41,400 --> 00:11:43,880
Sounds delicious, Julie. Good luck.
Cheers.
248
00:11:45,040 --> 00:11:49,280
When Shannon says, "This is
essentially what I wanted to do,"
249
00:11:49,280 --> 00:11:52,520
oh, the pressure is so enormous.
250
00:11:53,760 --> 00:11:56,880
I have so much admiration
for Shannon Bennett
251
00:11:56,880 --> 00:11:59,160
as a chef and as a human being.
252
00:11:59,160 --> 00:12:00,640
He's such a nice guy.
253
00:12:00,640 --> 00:12:03,560
And I just want for him
to love my dish.
254
00:12:03,560 --> 00:12:07,080
So I get started first of all
on my little chicken roulade.
255
00:12:07,080 --> 00:12:08,880
Julie, that's awesome.
256
00:12:08,880 --> 00:12:12,080
I think that one of the variables
in this dish
257
00:12:12,080 --> 00:12:16,760
and one of the pressure points
is the poaching of the chicken.
258
00:12:16,760 --> 00:12:19,720
This is one of those kinds of
cooking where it's all wrapped up
259
00:12:19,720 --> 00:12:22,720
and you can't kind of check it
and then go back to it.
260
00:12:22,720 --> 00:12:25,960
You've gotta leave it in the pot
and hope that when you take it out,
261
00:12:25,960 --> 00:12:28,600
it's cooked enough
but not cooked so much
262
00:12:28,600 --> 00:12:31,160
that when you put it back into
the pan, you dry it right out.
263
00:12:32,200 --> 00:12:33,600
CHRISTINA: John,
what are you making?
264
00:12:33,600 --> 00:12:35,120
Still going in my head.
265
00:12:37,600 --> 00:12:41,240
Being back here today in this
kitchen, it means the world to me.
266
00:12:44,440 --> 00:12:47,240
After MasterChef, I continued flying
267
00:12:47,240 --> 00:12:50,040
and I also started
a chocolate business.
268
00:12:50,040 --> 00:12:54,680
The business kicked off really well
but then the pandemic hit.
269
00:12:54,680 --> 00:12:57,080
I stopped flying
270
00:12:57,080 --> 00:12:59,720
and I had to put my business aside.
271
00:13:00,760 --> 00:13:02,760
It's been really hard.
272
00:13:05,040 --> 00:13:08,240
So a couple of years ago, I started
working with my partner, Dave.
273
00:13:08,240 --> 00:13:09,440
What needs to be done?
274
00:13:09,440 --> 00:13:11,080
Dave's actually a drag queen
275
00:13:11,080 --> 00:13:13,760
and we started a business
during the pandemic,
276
00:13:13,760 --> 00:13:16,240
doing costumes
and basically just making wigs
277
00:13:16,240 --> 00:13:22,000
for drag queens, for cancer patients,
for people with alopecia.
278
00:13:22,000 --> 00:13:24,880
And when they wear our wigs,
they're a new person
279
00:13:24,880 --> 00:13:27,160
and that gives me so much joy.
280
00:13:29,320 --> 00:13:33,600
But coming back to this competition
has reaffirmed my passion for food.
281
00:13:33,600 --> 00:13:36,920
And my dream is actually
getting my food business
282
00:13:36,920 --> 00:13:39,000
up and running fulltime again.
283
00:13:39,000 --> 00:13:42,000
So it's very important to do well
in this challenge.
284
00:13:42,000 --> 00:13:43,640
Ooh. It's too hot.
285
00:13:44,720 --> 00:13:46,840
When I've made this dish before,
it's been a hit.
286
00:13:46,840 --> 00:13:49,040
My friends and family have loved it.
287
00:13:49,040 --> 00:13:50,840
Should I roast it all?
Not roast it all?
288
00:13:50,840 --> 00:13:54,360
But today, I'm using ingredients
that I haven't used before.
289
00:13:54,360 --> 00:13:56,240
I'm actually really nervous.
290
00:13:56,240 --> 00:14:00,040
I know this dish,
it's very experimental.
291
00:14:00,040 --> 00:14:02,200
Hey, John. How you going?
How are you? Good.
292
00:14:02,200 --> 00:14:03,560
Hey, John.
How are you, Shannon?
293
00:14:03,560 --> 00:14:04,960
I'm good, mate. Yeah.
294
00:14:04,960 --> 00:14:07,200
What I'm doing is a ajo blanco.
Oh, right.
295
00:14:07,200 --> 00:14:10,400
I'll be serving that
with the roasted kohlrabi,
296
00:14:10,400 --> 00:14:14,720
which I've got a miso glaze through
that
297
00:14:14,720 --> 00:14:16,800
so I want to get sort of nice
and soft
298
00:14:16,800 --> 00:14:19,680
with a nice char on the outside
as well.
299
00:14:19,680 --> 00:14:21,880
Is there enough in the dish?
Like, you've got...
300
00:14:21,880 --> 00:14:24,120
You've just got a creamy soup...
301
00:14:24,120 --> 00:14:25,560
Yep.
302
00:14:25,560 --> 00:14:27,200
..with some baked kohlrabi.
303
00:14:27,200 --> 00:14:28,880
Kohlrabi, yeah.
That's it?
304
00:14:32,960 --> 00:14:35,320
I'm worried about how much flavour's
gonna be in this thing.
305
00:14:35,320 --> 00:14:37,280
I think that's kind of what
you're getting at as well.
306
00:14:37,280 --> 00:14:38,480
OK.
It's a...
307
00:14:38,480 --> 00:14:41,400
I'm interested to see how much
flavour you can get in the soup.
308
00:14:41,400 --> 00:14:43,000
Then you've got your kohlrabi,
which, I mean,
309
00:14:43,000 --> 00:14:44,680
it doesn't have heap of flavour
going on.
310
00:14:44,680 --> 00:14:46,720
No.
I get the miso over the top.
311
00:14:46,720 --> 00:14:47,720
Yep.
312
00:14:47,720 --> 00:14:49,680
I'm just trying to figure out how
you're gonna make us go,
313
00:14:49,680 --> 00:14:52,440
"Ooh, that's delicious." 'Cause
that's the name of the game, right?
314
00:14:52,440 --> 00:14:55,000
Yep. Yep, definitely, yeah.
How's that gonna happen, you reckon?
315
00:14:55,000 --> 00:14:58,680
Like, where is the 'oh, delicious'
moment gonna happen for us?
316
00:14:58,680 --> 00:14:59,840
Um...
317
00:15:12,800 --> 00:15:16,280
how you're gonna make us go,
like, "Ooh, that's delicious."
318
00:15:16,280 --> 00:15:18,560
'Cause that's the name of the game,
right?
319
00:15:18,560 --> 00:15:20,000
Um...
320
00:15:21,240 --> 00:15:23,480
Have you made this before?
Or something like this before?
321
00:15:23,480 --> 00:15:25,200
I've done it with an almond base.
322
00:15:25,200 --> 00:15:26,440
OK.
OK.
323
00:15:26,440 --> 00:15:29,120
Yeah. And I believe it works.
Yeah, good.
324
00:15:29,120 --> 00:15:30,480
OK.
(LAUGHS)
325
00:15:30,480 --> 00:15:31,560
Good luck, John.
326
00:15:31,560 --> 00:15:34,520
I don't wanna risk being
in the bottom four and going home
327
00:15:34,520 --> 00:15:36,720
because I'm not ready to go home.
328
00:15:36,720 --> 00:15:37,960
Gosh, it's so hot.
329
00:15:37,960 --> 00:15:40,040
But I'm just gonna keep going
330
00:15:40,040 --> 00:15:42,720
and make sure that the flavours
that I've got on my plate
331
00:15:42,720 --> 00:15:44,800
are the flavours that I love.
332
00:15:45,880 --> 00:15:46,880
Ooh, yum.
333
00:15:48,880 --> 00:15:50,520
I'm not used to standing still.
334
00:15:50,520 --> 00:15:51,720
You're doing well.
In one spot.
335
00:15:51,720 --> 00:15:52,880
Breathe.
Enjoy it.
336
00:15:52,880 --> 00:15:54,200
(LAUGHS) I know.
337
00:15:54,200 --> 00:15:56,000
How is everything going so far?
338
00:15:56,000 --> 00:15:58,200
This crab picking is giving me hell,
absolute hell.
339
00:15:58,200 --> 00:15:59,360
No shells in there.
340
00:15:59,360 --> 00:16:01,600
Just double-checking
and I found a little crab shell
341
00:16:01,600 --> 00:16:03,560
and that's why you double-check.
OK.
342
00:16:03,560 --> 00:16:06,000
SASHI: The crab, turmeric
and pepper broth is good.
343
00:16:06,000 --> 00:16:08,680
I'm just gonna add a bit of butter.
344
00:16:08,680 --> 00:16:11,520
It will have a nice gloss
to it later.
345
00:16:13,440 --> 00:16:15,840
JENN: The bottom four
go into the pressure test.
346
00:16:15,840 --> 00:16:19,080
That's quite a few of us,
so I want to avoid that at all costs.
347
00:16:19,080 --> 00:16:20,720
I need to push myself hard today.
348
00:16:20,720 --> 00:16:22,480
I need to push myself to my limit
349
00:16:22,480 --> 00:16:26,000
'cause I need to show the judges
what I've got.
350
00:16:26,000 --> 00:16:28,920
So today, this box
is quite savoury-forward.
351
00:16:28,920 --> 00:16:31,280
But I want to take a bit of a risk.
352
00:16:31,280 --> 00:16:33,720
HARRY: Are you doing pawpaw sorbet?
Parfait.
353
00:16:33,720 --> 00:16:35,480
Parfait.
Yeah, yum.
354
00:16:35,480 --> 00:16:37,760
So I've decided to do a dessert.
355
00:16:37,760 --> 00:16:40,520
Putting a spin on something unknown
and challenging myself.
356
00:16:40,520 --> 00:16:41,800
Hey, Jenn.
Hello.
357
00:16:41,800 --> 00:16:42,960
How are you going?
Good.
358
00:16:42,960 --> 00:16:44,280
That's good.
(CHUCKLES)
359
00:16:44,280 --> 00:16:46,040
What are you gonna make?
You're going sweet?!
360
00:16:46,040 --> 00:16:47,920
Yeah, I'm doing dessert today.
You're going sweet.
361
00:16:47,920 --> 00:16:51,560
I know. I haven't really cooked
much dessert on MasterChef...
362
00:16:51,560 --> 00:16:53,160
I would say none.
Have you cooked any?
363
00:16:53,160 --> 00:16:54,560
No, I don't think so.
364
00:16:54,560 --> 00:16:57,000
I'm interested to hear what dessert
you're gonna do.
365
00:16:57,000 --> 00:16:58,160
'Cause there's a bit of a...
366
00:16:58,160 --> 00:17:00,160
You've set a high bar
with your savoury.
367
00:17:00,160 --> 00:17:03,480
(LAUGHS) Yeah, so, I'm thinking
some sort of parfait today.
368
00:17:03,480 --> 00:17:05,120
I really, really like pawpaw.
Parfait?
369
00:17:05,120 --> 00:17:07,240
I've had a really yummy pawpaw gelato
in the past.
OK.
370
00:17:07,240 --> 00:17:10,160
And definitely want to use
the kohlrabi. I love kohlrabi.
371
00:17:11,320 --> 00:17:13,840
And I'm thinking I'm gonna marinade
it in the miso
372
00:17:13,840 --> 00:17:16,400
and make it like a toffee kohlrabi.
373
00:17:16,400 --> 00:17:18,040
Toffee?
So like a toffee apple,
374
00:17:18,040 --> 00:17:20,560
a toffee kohlrabi, as
one of the elements.
OK.
375
00:17:20,560 --> 00:17:22,120
There's a lot of firsts here
376
00:17:22,120 --> 00:17:24,280
because I've never had kohlrabi
in a dessert. Have you?
377
00:17:24,280 --> 00:17:25,480
Neither.
Yeah, I haven't
378
00:17:25,480 --> 00:17:26,800
so I'm gonna have to do some
testing...
379
00:17:26,800 --> 00:17:29,200
YOU'VE never had...
You've never had kohlrabi...
Nup.
380
00:17:29,200 --> 00:17:30,920
Wow.
381
00:17:30,920 --> 00:17:32,840
I thought you would have done this.
(LAUGHS)
382
00:17:32,840 --> 00:17:35,280
When you said it, I'm like, "She's
done this before with the kohlrabi.
383
00:17:35,280 --> 00:17:37,080
I can imagine it.
"She's gonna teach us something."
384
00:17:37,080 --> 00:17:38,840
There's a lot of...
Yeah.
385
00:17:38,840 --> 00:17:40,960
..obscure ingredients
going into the one dish.
386
00:17:40,960 --> 00:17:42,080
Yep.
387
00:17:42,080 --> 00:17:44,120
It's gonna be interesting
to see how all these...
388
00:17:44,120 --> 00:17:46,440
..you know, ingredients go together.
Yep.
389
00:17:46,440 --> 00:17:48,320
Hopefully, it works. (CHUCKLES)
390
00:17:49,880 --> 00:17:53,840
This time call isn't a doozy -
45 minutes to go!
391
00:17:53,840 --> 00:17:56,200
(CHEERING AND APPLAUSE)
392
00:17:58,400 --> 00:18:00,080
BILLIE: What, what, what?
393
00:18:00,080 --> 00:18:02,000
ALVIN: No, I just need to calm down.
394
00:18:02,000 --> 00:18:04,000
You'll be right. You got this.
395
00:18:04,000 --> 00:18:06,600
JOHN: Minoli, that smells amazing!
396
00:18:06,600 --> 00:18:08,160
Oh, thanks.
397
00:18:08,160 --> 00:18:09,760
Real butter!
(LAUGHS)
398
00:18:12,360 --> 00:18:14,600
Billie, on the hand whisk.
399
00:18:14,600 --> 00:18:16,960
Turmeric...anglaise?
400
00:18:16,960 --> 00:18:19,800
Gonna make a turmeric miso
semifreddo
401
00:18:19,800 --> 00:18:22,880
with a kohlrabi and papaya salsa.
402
00:18:22,880 --> 00:18:26,480
Tarragon syrup and...
see how we go from there.
403
00:18:26,480 --> 00:18:28,880
If there was probably anyone else
here in this group
404
00:18:28,880 --> 00:18:30,720
that was saying this,
I'd be like, "You're mad."
405
00:18:30,720 --> 00:18:32,720
Yep.
Somehow, Billie has this knack...
406
00:18:32,720 --> 00:18:34,960
Yep.
..of being able to tie
407
00:18:34,960 --> 00:18:38,120
the most unique flavour combinations
together.
408
00:18:38,120 --> 00:18:40,880
I trust you, so good luck.
409
00:18:40,880 --> 00:18:42,760
Thank you.
Trust your palate, see how it goes.
410
00:18:42,760 --> 00:18:44,480
Yeah. Thank you.
411
00:18:44,480 --> 00:18:46,920
Shirt keeps riding up.
412
00:18:46,920 --> 00:18:48,960
(ALVIN LAUGHS)
Tell you what.
413
00:18:48,960 --> 00:18:52,880
I'm happy with the texture of the
semifreddo, it's creamy and smooth.
414
00:18:52,880 --> 00:18:56,040
So I pour my semifreddo mix
into the moulds
415
00:18:56,040 --> 00:18:57,760
and get them into the blast chiller.
416
00:19:00,120 --> 00:19:03,120
I start moving on
to the other elements.
417
00:19:03,120 --> 00:19:05,160
ALVIN: I like working next to Billie
418
00:19:05,160 --> 00:19:07,800
because for a person
that's usually quite stressed,
419
00:19:07,800 --> 00:19:10,680
like me in the kitchen,
you look across and you see Billie,
420
00:19:10,680 --> 00:19:14,400
who's not stressed but still looks
like she's, you know,
421
00:19:14,400 --> 00:19:17,000
like, has five arms,
sort of working around...
422
00:19:18,000 --> 00:19:19,600
Yeah, she's a big inspiration.
423
00:19:21,080 --> 00:19:24,800
But it's intimidating because you're
competing against these legends.
424
00:19:24,800 --> 00:19:29,640
So my dish today is miso chicken
and egg net with pickled kohlrabi.
425
00:19:29,640 --> 00:19:32,000
And I'm going to play around
with the sweetbreads as well.
426
00:19:32,000 --> 00:19:36,360
So to make the egg net, you whisk
the eggs and you start sprinkling,
427
00:19:36,360 --> 00:19:38,280
really quickly,
428
00:19:38,280 --> 00:19:41,800
so you get these fine strands
onto the pan.
429
00:19:41,800 --> 00:19:43,880
That's.... Oh, it's freaking me out!
Pretty.
430
00:19:43,880 --> 00:19:46,160
Until you form
this lovely, intricate net.
431
00:19:46,160 --> 00:19:48,640
And when it does sort of
happen well,
432
00:19:48,640 --> 00:19:50,920
it's literally like a piece of art.
433
00:19:50,920 --> 00:19:52,400
Man's a Pollack.
434
00:19:53,560 --> 00:19:55,280
That's abstract art,
that's what that is.
435
00:19:55,280 --> 00:19:56,600
That's really cool, Alvin.
436
00:19:56,600 --> 00:19:59,600
Oh!
Yes, Alvin!
437
00:19:59,600 --> 00:20:01,040
I love it.
438
00:20:01,040 --> 00:20:04,080
This appeals to the perfectionist
in me. I'm happy.
439
00:20:04,080 --> 00:20:07,520
But the standard in this competition
is really high
440
00:20:07,520 --> 00:20:10,560
so you just need minor flaws
in your dish
441
00:20:10,560 --> 00:20:13,280
and then you could slide
to the bottom four.
442
00:20:14,920 --> 00:20:18,560
Sell me in ten seconds,
what is this dish?
443
00:20:18,560 --> 00:20:21,160
It's essentially crab tagliolini...
Yep.
444
00:20:21,160 --> 00:20:22,720
..with a chicken and crab broth.
445
00:20:22,720 --> 00:20:25,200
I hope the best for you.
Thank you. Thanks, Mel.
446
00:20:25,200 --> 00:20:28,360
Today, I'm gonna be using the crab,
the chicken Maryland, turmeric,
447
00:20:28,360 --> 00:20:30,440
kohlrabi, miso and tarragon.
448
00:20:30,440 --> 00:20:32,560
I'm gonna use
most of those ingredients
449
00:20:32,560 --> 00:20:36,040
to make this beautiful, unctuous
sauce that's gonna coat the pasta
450
00:20:36,040 --> 00:20:38,320
and should marry really well
with the crab as well.
451
00:20:38,320 --> 00:20:42,160
As with any protein,
making sure the cook is correct,
452
00:20:42,160 --> 00:20:44,760
making sure that there hasn't been
missed shell
453
00:20:44,760 --> 00:20:48,000
or anything else with that crab
is gonna be paramount.
454
00:20:49,000 --> 00:20:50,360
MATT: My choux dough is finished.
455
00:20:50,360 --> 00:20:52,240
I've put them aside to cool down
a little bit.
456
00:20:52,240 --> 00:20:55,080
I'm gonna start working
on my crab salad.
457
00:20:55,080 --> 00:20:56,240
Oh, God.
458
00:20:56,240 --> 00:20:58,480
I've never pulled apart
a spanner crab before
459
00:20:58,480 --> 00:20:59,920
and it's a bit of a task.
460
00:20:59,920 --> 00:21:02,280
Oh, I've taken the whole bloody
thing with it.
461
00:21:02,280 --> 00:21:05,000
It is a risk of getting shell
throughout your crab
462
00:21:05,000 --> 00:21:06,600
so I need to be really delicate.
463
00:21:07,600 --> 00:21:10,680
Today, I'm aiming for perfection
and simplicity.
464
00:21:10,680 --> 00:21:12,600
Otherwise, you're gonna end up
in the bottom four.
465
00:21:14,440 --> 00:21:17,920
JULIE: I generally cook my chicken
roulade in the pot
466
00:21:17,920 --> 00:21:19,960
for 8 to 10 minutes.
467
00:21:19,960 --> 00:21:22,480
And so today, I go with 9.
468
00:21:22,480 --> 00:21:24,760
CHRISTINA: Thanks for the hack,
Julie, with the tea towel.
469
00:21:24,760 --> 00:21:26,680
I like that, the tea towel
to weigh it down.
470
00:21:26,680 --> 00:21:29,160
Oh, yeah. Keep it in the water.
It's great. Going well.
Genius.
471
00:21:29,160 --> 00:21:31,000
So the chicken's bubbling away
in the pot
472
00:21:31,000 --> 00:21:34,800
and now, I've gotta make this
kohlrabi remoulade.
473
00:21:34,800 --> 00:21:39,160
I guess the way I would describe a
remoulade is kind of like coleslaw -
474
00:21:39,160 --> 00:21:42,840
crispy raw vegetable
with a mayonnaise dressing.
475
00:21:42,840 --> 00:21:46,560
And I'm gonna put tarragon through it
to tie the dish together.
476
00:21:46,560 --> 00:21:50,320
Mayonnaise is generally an emulsion
where you drip the oil in slowly
477
00:21:50,320 --> 00:21:51,520
and whisk and whisk and whisk.
478
00:21:51,520 --> 00:21:53,280
Well, ain't nobody got time for that.
479
00:21:54,760 --> 00:21:56,840
My method is you put
everything in together,
480
00:21:56,840 --> 00:22:00,760
you blitz it with the stick mixer
and it emulsifies in seconds.
481
00:22:00,760 --> 00:22:02,400
Tarragon mayo made there.
482
00:22:02,400 --> 00:22:04,400
I keep tasting the mayo,
483
00:22:04,400 --> 00:22:07,160
I keep adding tiny little bits
of more things
484
00:22:07,160 --> 00:22:11,400
until I am really, really happy
with the way it tastes.
485
00:22:11,400 --> 00:22:14,200
So now, I just need to brown
this chicken.
486
00:22:14,200 --> 00:22:18,360
I like what I see, you've only
got 30 minutes to go, though.
487
00:22:18,360 --> 00:22:20,360
(ALL CALL ENCOURAGEMENT)
488
00:22:20,360 --> 00:22:22,680
SASHI: Still developing.
That's all I need to know.
489
00:22:22,680 --> 00:22:23,720
Yes.
490
00:22:23,720 --> 00:22:25,440
Whee.
491
00:22:25,440 --> 00:22:27,280
JENN: The star of the ingredients
today
492
00:22:27,280 --> 00:22:28,960
is going to be pawpaw and turmeric.
493
00:22:28,960 --> 00:22:30,560
I've made parfaits in the past,
494
00:22:30,560 --> 00:22:33,240
but never
a turmeric/pawpaw-flavoured one.
495
00:22:33,240 --> 00:22:35,640
It's quite an interesting
flavour combination.
496
00:22:35,640 --> 00:22:37,640
It's not something
I would just go out and do.
497
00:22:37,640 --> 00:22:40,960
It's only because that's
the ingredients I've been given.
498
00:22:40,960 --> 00:22:43,840
This is definitely
a very creative cook.
499
00:22:43,840 --> 00:22:45,920
I'm doing a fair bit
of experimenting
500
00:22:45,920 --> 00:22:48,160
just to see if things actually work.
501
00:22:48,160 --> 00:22:49,400
They work in my head,
502
00:22:49,400 --> 00:22:51,520
but that doesn't always mean
they work in real life.
503
00:22:52,600 --> 00:22:56,560
I'm juicing my turmeric
and I moosh up my pawpaw flesh.
504
00:22:56,560 --> 00:23:01,440
I mix it through the parfait mixture
and I have a taste.
505
00:23:01,440 --> 00:23:05,160
I can taste a tiny hum of turmeric.
506
00:23:05,160 --> 00:23:07,840
I don't know if I like it or not,
507
00:23:07,840 --> 00:23:12,680
but I do know that this parfait
doesn't have a lot of taste
right now,
508
00:23:12,680 --> 00:23:15,240
so I'm going
to put more flavour in this.
509
00:23:15,240 --> 00:23:18,280
Otherwise, I'm going to have
a parfait that tastes like nothing.
510
00:23:22,360 --> 00:23:23,920
I'm actually
a little bit freaked out.
511
00:23:23,920 --> 00:23:25,240
Hmm...
512
00:23:25,240 --> 00:23:27,640
Time is just disappearing.
513
00:23:27,640 --> 00:23:31,080
I need to get my parfait
into the freezer.
514
00:23:31,080 --> 00:23:34,000
God knows
if it's going to set on time.
515
00:23:34,000 --> 00:23:36,200
I'm having a little bit
of a panic attack inside.
516
00:23:36,200 --> 00:23:39,720
I'm thinking, have I bitten off
more than I can chew?
517
00:23:51,040 --> 00:23:54,200
JENN: I'm juicing more turmeric,
mashing it all up into the parfait.
518
00:23:54,200 --> 00:23:55,680
I taste again.
519
00:23:58,680 --> 00:24:00,560
It definitely tastes like turmeric.
520
00:24:00,560 --> 00:24:02,680
I just don't know if I like it.
521
00:24:02,680 --> 00:24:05,640
There's no time to go backtrack.
522
00:24:05,640 --> 00:24:09,000
I have less than 30 minutes, so I'm
going to just have to run with this.
523
00:24:11,920 --> 00:24:15,800
Now I need to get my parfait
into the freezer.
524
00:24:15,800 --> 00:24:18,040
I don't know
if it's going to set in time,
525
00:24:18,040 --> 00:24:20,880
but I need to get cracking
on to my second main element,
526
00:24:20,880 --> 00:24:22,560
which is my sable biscuit.
527
00:24:24,120 --> 00:24:27,880
OK. So, today's all about
a bottom four, not a top four.
528
00:24:27,880 --> 00:24:29,400
So, who are we worried about?
529
00:24:29,400 --> 00:24:32,000
We've got to whisper here
because they're pretty close to us.
530
00:24:32,000 --> 00:24:34,120
Jenn.
Wow.
531
00:24:34,120 --> 00:24:36,080
Concept or delivery?
532
00:24:36,080 --> 00:24:38,920
(SHANNON AND ANDY) Both.
Wow. OK.
533
00:24:38,920 --> 00:24:40,680
Jenn's basically
taken all the ingredients
534
00:24:40,680 --> 00:24:43,560
and tried to put them into a dessert,
which she had never done before.
OK.
535
00:24:43,560 --> 00:24:46,560
She's got
a turmeric and papaya parfait.
536
00:24:46,560 --> 00:24:48,840
Miso kohlrabi?
Yes.
537
00:24:48,840 --> 00:24:51,120
Like a toffee apple.
Yeah. Toffee apple.
538
00:24:51,120 --> 00:24:52,360
And then a Brazil nut biscuit.
539
00:24:52,360 --> 00:24:54,080
That's a lot.
Yep.
540
00:24:54,080 --> 00:24:56,800
And then probably John.
John.
541
00:24:56,800 --> 00:24:58,880
BOTH: Yeah.
Oh, OK.
542
00:24:58,880 --> 00:25:03,120
John's doing this milk cream,
Brazil nut chilled soup.
543
00:25:03,120 --> 00:25:06,760
And then he's going to do a miso
kohlrabi and a tarragon oil.
544
00:25:06,760 --> 00:25:09,560
OK. OK.
So, not sticking to his strengths.
545
00:25:09,560 --> 00:25:11,280
I thought he would have gone pastry
for sure.
546
00:25:11,280 --> 00:25:12,280
Yeah.
547
00:25:12,280 --> 00:25:15,400
He's got it in his mind
that he's cooked this dish before,
and it's going to be great.
548
00:25:15,400 --> 00:25:17,680
Look, honestly, I'm just hoping
it's going to taste great.
549
00:25:19,120 --> 00:25:21,800
ALDO: John, what are you making?
Ajo blanco.
550
00:25:21,800 --> 00:25:23,680
So, I'm reducing down my milk
and my cream.
551
00:25:23,680 --> 00:25:25,320
Chicken skin taken off?
552
00:25:25,320 --> 00:25:28,720
Chicken skin, I'm going to use that
as a texture element on top
553
00:25:28,720 --> 00:25:31,080
and I'm going to use
some of the chickpea miso.
554
00:25:31,080 --> 00:25:32,480
It's good.
Yeah.
555
00:25:32,480 --> 00:25:35,520
I never seen it before.
What's it taste like?
556
00:25:35,520 --> 00:25:38,240
Like miso. It's good.
Interesting.
557
00:25:38,240 --> 00:25:42,000
So, my Brazil nut's ready.
It's beautifully roasted.
558
00:25:42,000 --> 00:25:44,920
I blitzed some
and I put it into the milk.
559
00:25:44,920 --> 00:25:47,480
I just want to infuse
that nutty flavour into the milk
560
00:25:47,480 --> 00:25:49,040
and let that steep.
561
00:25:50,360 --> 00:25:55,120
I taste it and it's missing
a few sort of flavour profiles
562
00:25:55,120 --> 00:25:59,040
that I was actually after
with this ajo blanco.
563
00:25:59,040 --> 00:26:00,560
It's quite sweet.
564
00:26:00,560 --> 00:26:03,880
So, I needed to balance
all the other elements
565
00:26:03,880 --> 00:26:05,440
to make sure they're not as sweet.
566
00:26:05,440 --> 00:26:08,200
And I'm hoping I can pull it off,
get this right.
567
00:26:08,200 --> 00:26:09,560
ALDO: Go, John.
568
00:26:12,640 --> 00:26:14,360
JULIE: It's time
to check the chicken.
569
00:26:14,360 --> 00:26:16,920
I've only got one chicken roulade.
570
00:26:16,920 --> 00:26:19,360
So, this is the main event.
571
00:26:20,320 --> 00:26:22,200
I'm shaky when I unwrap it
572
00:26:22,200 --> 00:26:26,080
because this is a point
at which it can just unroll.
573
00:26:26,080 --> 00:26:28,760
And instead of a roulade
you've just got, I don't know,
574
00:26:28,760 --> 00:26:32,360
a shredded chicken thigh
and some mince.
575
00:26:32,360 --> 00:26:34,960
I look at it...
DANIEL: That looks awesome, Jules.
576
00:26:34,960 --> 00:26:36,880
..and I'm really happy with it.
577
00:26:36,880 --> 00:26:38,080
So, I'm just going to brown it
578
00:26:38,080 --> 00:26:40,080
and make sure it's cooked
all the way through.
579
00:26:40,080 --> 00:26:43,320
I am hovering
over this little roulade.
580
00:26:43,320 --> 00:26:44,800
It looks so good. (CHUCKLES)
581
00:26:44,800 --> 00:26:46,880
just turning it
very, very regularly.
582
00:26:46,880 --> 00:26:50,360
I want the outside
to be perfectly evenly browned.
583
00:26:50,360 --> 00:26:52,560
Smelling good in here, isn't it?
Whoo.
584
00:26:52,560 --> 00:26:54,040
Smells so good down this end.
585
00:26:54,040 --> 00:26:58,240
If I burn this on one side or
overcook it, it's game over for me.
586
00:26:58,240 --> 00:27:02,480
So, I'm coddling it like
it's a little baby bird or something.
587
00:27:02,480 --> 00:27:04,120
Julie's the master.
588
00:27:04,120 --> 00:27:06,200
Whoa. Too long.
589
00:27:06,200 --> 00:27:07,720
Yeah. Good boy.
590
00:27:07,720 --> 00:27:09,680
Look at the colour
she has on her jus.
591
00:27:09,680 --> 00:27:11,600
Holy Minoli.
I would eat it.
592
00:27:11,600 --> 00:27:12,840
Go. Alvin.
593
00:27:14,400 --> 00:27:17,120
It's time to fix your problems
and focus.
594
00:27:17,120 --> 00:27:19,080
You have 15 minutes to go.
595
00:27:19,080 --> 00:27:20,960
ALDO: Go, Tom! You've got time.
596
00:27:20,960 --> 00:27:22,520
Go! Go! Go!
597
00:27:24,480 --> 00:27:26,080
Go, Ali!
598
00:27:26,080 --> 00:27:27,880
ALI: The sweetbreads are ready
and prepped.
599
00:27:27,880 --> 00:27:29,520
I've got the oil on
in the deep fryer.
600
00:27:29,520 --> 00:27:31,560
I'm ready to start doing
my sweetbread test.
601
00:27:31,560 --> 00:27:33,560
No, it should be cooked
all the way through.
602
00:27:33,560 --> 00:27:35,400
MICHAEL: Yes, but, like, just set.
Just.
603
00:27:35,400 --> 00:27:36,640
Yeah, so you don't.
604
00:27:36,640 --> 00:27:38,520
You don't want to overcook
it because I go a bit dry.
Yeah.
605
00:27:38,520 --> 00:27:40,520
But you do want to cook them
through. Yeah.
606
00:27:40,520 --> 00:27:41,800
Have you got time to do a tester?
607
00:27:41,800 --> 00:27:45,040
I get on really well with Michael
and I really trust his opinion.
608
00:27:45,040 --> 00:27:46,120
He's very knowledgeable.
609
00:27:46,120 --> 00:27:48,120
He said "just cooked".
610
00:27:48,120 --> 00:27:49,320
Just to set it.
611
00:27:49,320 --> 00:27:52,400
They need to be cooked perfectly
so I don't end up in the bottom four.
612
00:27:52,400 --> 00:27:54,720
Yum. Sweetbreads are sick.
613
00:27:54,720 --> 00:27:56,880
If you need a taste tester, Ali,
you've got a couple up here.
614
00:27:56,880 --> 00:27:58,720
(CHUCKLES)
615
00:27:58,720 --> 00:28:01,880
JENN: This is a very stressful cook
for my first dessert.
616
00:28:01,880 --> 00:28:03,920
I've got my sables in the oven.
617
00:28:03,920 --> 00:28:06,360
I know I've rushed the process.
618
00:28:06,360 --> 00:28:08,400
I don't have time to dwell on that.
619
00:28:08,400 --> 00:28:11,600
Hurry up, Jenn. Like, hurry up.
Don't think. Just do.
620
00:28:11,600 --> 00:28:13,120
Jenn.
Hello.
621
00:28:13,120 --> 00:28:15,160
I was told there's a lot going on
on your bench.
622
00:28:15,160 --> 00:28:16,680
And it certainly seems that way.
623
00:28:16,680 --> 00:28:18,120
How are you going with it all?
624
00:28:18,120 --> 00:28:20,720
I had a little bit of a panic
moment, like, 10 minutes ago,
625
00:28:20,720 --> 00:28:23,120
thinking I wasn't going
to have enough time to do everything.
626
00:28:23,120 --> 00:28:26,320
Have a strategy, just in case
you need to pare it back.
Yes.
627
00:28:26,320 --> 00:28:29,560
So, I'm trying to create
just a few more elements.
More?
628
00:28:29,560 --> 00:28:32,120
Just in case
I have to drop my parfait.
629
00:28:32,120 --> 00:28:34,160
I got it in the blast freezer
quite late.
630
00:28:34,160 --> 00:28:36,360
I had a look at it
and I'm a little bit worried
631
00:28:36,360 --> 00:28:37,960
it's not going to freeze in time.
OK.
632
00:28:37,960 --> 00:28:39,960
You only need one ingredient
out of the box
633
00:28:39,960 --> 00:28:43,080
to produce a great dish and keep
yourself out of the bottom four.
634
00:28:43,080 --> 00:28:45,040
That's all you're aiming for today,
right?
635
00:28:45,040 --> 00:28:47,280
Focus on that.
Yeah, for sure. Thank you, Mel.
636
00:28:48,360 --> 00:28:50,520
Mel's advice that take a step back,
637
00:28:50,520 --> 00:28:52,280
think about
what's going on your plate,
638
00:28:52,280 --> 00:28:53,960
I think she's right.
639
00:28:53,960 --> 00:28:57,160
She has convinced me to drop
the toffee kohlrabi element.
640
00:28:57,160 --> 00:28:59,400
Goodbye, toffee kohlrabi.
Not happening.
641
00:28:59,400 --> 00:29:02,200
But I need something else
just to tie everything together.
642
00:29:02,200 --> 00:29:03,600
I've got a bit more pawpaw left.
643
00:29:03,600 --> 00:29:04,840
I think I can use that
644
00:29:04,840 --> 00:29:08,040
to help reinforce these
pawpaw flavours on my parfait.
645
00:29:08,040 --> 00:29:10,200
I'm going to just toss it
through a little bit of miso,
646
00:29:10,200 --> 00:29:12,440
a little bit of sugar,
just to macerate it a little bit.
647
00:29:12,440 --> 00:29:13,920
And I think that would just be
648
00:29:13,920 --> 00:29:16,280
a really nice,
savoury, sweet refresher.
649
00:29:16,280 --> 00:29:19,880
Minoli, are you going to use that
butter to finish off your jus?
Yep.
650
00:29:19,880 --> 00:29:23,560
The kohlrabi steak looks beautiful.
It smells really delicious.
651
00:29:23,560 --> 00:29:25,600
And the sauce
is tasting really nice.
652
00:29:25,600 --> 00:29:27,240
I feel like I would eat this dish,
653
00:29:27,240 --> 00:29:30,160
and I feel like that's my marker now
in the competition
654
00:29:30,160 --> 00:29:32,120
and hopefully that's enough.
655
00:29:32,120 --> 00:29:35,680
TOMMY: That's my crab and
it's exactly how I want it to cook.
656
00:29:35,680 --> 00:29:38,000
I'm hoping this ice water
cools it down really fast
657
00:29:38,000 --> 00:29:40,000
because that's exactly how I want it
658
00:29:40,000 --> 00:29:41,320
and I'm really, really happy.
659
00:29:41,320 --> 00:29:43,880
The broth is almost ready,
660
00:29:43,880 --> 00:29:46,400
the chicken, I've prepared.
661
00:29:46,400 --> 00:29:47,920
I'm almost there.
662
00:29:47,920 --> 00:29:50,200
You don't want to be
in that bottom four today.
663
00:29:50,200 --> 00:29:52,040
And you've only got five minutes
to go.
664
00:29:52,040 --> 00:29:53,720
(CHEERING FROM THE GANTRY)
665
00:29:57,640 --> 00:29:59,440
MATT: Spanner crab's taken a while,
666
00:29:59,440 --> 00:30:01,760
so it's a little bit
more time pressure.
667
00:30:01,760 --> 00:30:04,720
Now I've got to focus
on getting these beignets right.
668
00:30:04,720 --> 00:30:07,960
If you don't mind me saying so,
you look a little flustered.
669
00:30:07,960 --> 00:30:09,440
Are you OK?
670
00:30:09,440 --> 00:30:11,760
Just trying to get it right.
Yep.
671
00:30:11,760 --> 00:30:13,280
Piping it out right.
Yeah.
672
00:30:13,280 --> 00:30:16,680
If the pastry isn't perfect,
we don't have a dish.
Exactly.
673
00:30:16,680 --> 00:30:20,400
You can't just serve the crab salad
without that beautiful element.
674
00:30:20,400 --> 00:30:21,760
So, yeah, that's it.
675
00:30:21,760 --> 00:30:24,560
It's leaving it a little bit slim
to do too much of a test.
676
00:30:24,560 --> 00:30:27,560
So I've just got to hope
the beignets come out perfect.
677
00:30:30,120 --> 00:30:32,200
JULIE: I take the roulade
out of the pan.
678
00:30:32,200 --> 00:30:33,720
I cut into the chicken.
679
00:30:34,760 --> 00:30:37,560
It's not overcooked. It's not dry.
680
00:30:39,160 --> 00:30:41,200
It's just right.
681
00:30:41,200 --> 00:30:44,040
I feel like I've cooked a good dish.
682
00:30:44,040 --> 00:30:47,360
But what matters
is how happy the judges are.
683
00:30:47,360 --> 00:30:50,600
I don't want to end up
in the bottom four.
684
00:30:50,600 --> 00:30:54,600
Start thinking about your final
touches. Three minutes to go.
685
00:30:54,600 --> 00:30:55,600
Come on!
686
00:30:55,600 --> 00:30:58,320
(CHEERING FROM THE GANTRY)
687
00:31:01,560 --> 00:31:02,960
JENN: It's so stressful.
688
00:31:02,960 --> 00:31:06,400
We're down to, like, the last
minutes, praying to the parfait gods,
689
00:31:06,400 --> 00:31:07,840
"Oh, please set my parfaits."
690
00:31:07,840 --> 00:31:09,520
I look down.
691
00:31:09,520 --> 00:31:11,720
They're set, which is wonderful.
692
00:31:11,720 --> 00:31:14,120
So, I'm grabbing a little bit
of everything
693
00:31:14,120 --> 00:31:15,480
and just chucking it in my mouth.
694
00:31:15,480 --> 00:31:17,200
I've got a lot going on.
695
00:31:19,000 --> 00:31:20,000
Original cooking.
696
00:31:20,000 --> 00:31:22,600
It's an interesting,
weird flavour combo.
697
00:31:23,920 --> 00:31:26,520
Let's put it this way.
I know it's not terrible.
698
00:31:27,560 --> 00:31:30,720
There is nothing else I can do.
It's in their hands now.
699
00:31:33,960 --> 00:31:37,120
ALVIN: Very happy with the cook
on my egg net and my sweetbreads.
700
00:31:37,120 --> 00:31:40,320
But the standards in this
competition is really high.
701
00:31:40,320 --> 00:31:42,320
It's really easy
to be the bottom four.
702
00:31:42,320 --> 00:31:46,240
And I'm hoping that this dish
will beat the rest of the Favourites.
703
00:31:47,280 --> 00:31:48,880
ALDO: Yeah, like that.
Go. Keep going.
704
00:31:48,880 --> 00:31:51,200
What's this called, Aldo?
That's keep tossing.
705
00:31:51,200 --> 00:31:53,320
The sauce is really well reduced.
706
00:31:53,320 --> 00:31:55,600
The pasta looks beautiful.
The crab's done.
707
00:31:55,600 --> 00:31:56,840
And I've just got to finish it.
708
00:31:56,840 --> 00:31:59,440
I'm confident that this dish
has gone the way I wanted it to.
709
00:31:59,440 --> 00:32:01,760
If that gets me through,
that's good enough.
710
00:32:01,760 --> 00:32:05,080
BILLIE: Everything sort of worked out
how I wanted it to.
711
00:32:05,080 --> 00:32:07,400
The semifreddo is really smooth,
712
00:32:07,400 --> 00:32:09,960
tarragon sauce has worked well.
713
00:32:09,960 --> 00:32:13,200
It's a bit of a strange dessert,
I guess, but yeah, I'm happy with it.
714
00:32:14,600 --> 00:32:16,560
Come on, guys, bring it home.
715
00:32:17,600 --> 00:32:19,240
JOHN: The dish that I've got now
716
00:32:19,240 --> 00:32:22,120
is basically what I imagined
from the beginning.
717
00:32:22,120 --> 00:32:24,080
ALDO: Go, John.
718
00:32:24,080 --> 00:32:25,840
All the flavours work well together.
719
00:32:25,840 --> 00:32:28,080
I've got the beautiful creamy
ajo blanco.
720
00:32:28,080 --> 00:32:32,080
I love the flavour
that the miso put into the kohlrabi
721
00:32:32,080 --> 00:32:36,200
and then I've finished it off
with the sweet and salty praline.
722
00:32:36,200 --> 00:32:39,200
I know this dish
has quite a strong flavour.
723
00:32:39,200 --> 00:32:40,400
It is a bit of a risk.
724
00:32:40,400 --> 00:32:42,600
I'm just hoping
that the judges will love the dish.
725
00:32:42,600 --> 00:32:44,840
ANDY: And here we go.
726
00:32:45,880 --> 00:32:47,920
Ten, nine,
727
00:32:47,920 --> 00:32:49,600
eight, seven,
728
00:32:49,600 --> 00:32:51,600
six, five,
729
00:32:51,600 --> 00:32:53,520
four, three,
730
00:32:53,520 --> 00:32:55,360
two, one.
731
00:32:55,360 --> 00:32:58,400
(CHEERING AND CLAPPING
FROM THE GANTRY)
732
00:33:02,240 --> 00:33:03,240
Good job.
733
00:33:04,880 --> 00:33:07,000
JULIE: I'm relieved
that that's over.
734
00:33:08,440 --> 00:33:10,400
Look, I know this is tasty food,
735
00:33:10,400 --> 00:33:14,040
but, you know, it's not
just what it is by itself.
736
00:33:14,040 --> 00:33:16,560
It's what it is compared
to everybody else's food.
737
00:33:16,560 --> 00:33:20,560
So, you know, I've got
hefty competition around here.
738
00:33:20,560 --> 00:33:23,080
My nerves won't go away
until I hear the verdict, I suppose.
739
00:33:25,080 --> 00:33:27,280
So, fingers crossed.
740
00:33:37,840 --> 00:33:41,280
Well, the legendary Shannon Bennett
set the mystery box today
741
00:33:41,280 --> 00:33:46,280
with ingredients that you'd find
in his fridge or pantry.
742
00:33:46,280 --> 00:33:48,880
We're looking
for the bottom four today.
743
00:33:48,880 --> 00:33:52,760
The first dish we want to taste
belongs to
744
00:33:52,760 --> 00:33:54,160
Julie Goodwin!
745
00:33:56,120 --> 00:33:57,800
I think the pressure for me
746
00:33:57,800 --> 00:34:00,520
having Shannon Bennett
as one of the judges today
747
00:34:00,520 --> 00:34:05,480
is that I've done a dish that kind
of plays right in his sandpit,
748
00:34:05,480 --> 00:34:07,520
so it needs to be good.
749
00:34:08,520 --> 00:34:10,120
Hello.
750
00:34:11,160 --> 00:34:13,600
Julie, what have you made us?
751
00:34:15,320 --> 00:34:17,880
It's roulade and remoulade so...
752
00:34:20,000 --> 00:34:22,840
And everything went
according to plan throughout?
753
00:34:22,840 --> 00:34:25,000
It did. It did. Yeah.
754
00:34:25,000 --> 00:34:26,640
Why do you look so shocked?
You're like...
755
00:34:26,640 --> 00:34:28,400
Yeah. It's shocking.
756
00:34:28,400 --> 00:34:30,000
(LAUGHTER)
757
00:34:45,640 --> 00:34:48,320
Come on, Julie.
You had to know that was good.
758
00:34:48,320 --> 00:34:50,480
Julie. Julie.
759
00:34:50,480 --> 00:34:53,560
What's not to love about it?
It's simple, but it's perfect.
760
00:34:53,560 --> 00:34:56,920
It's what we've come to love
when you walk through those doors.
761
00:34:57,920 --> 00:35:01,520
Chicken cooked perfectly, generous
stuffing in there of the Brazil nuts
762
00:35:01,520 --> 00:35:02,640
and then the remoulade.
763
00:35:02,640 --> 00:35:05,560
It was perfectly done.
It wasn't just thick with mayonnaise.
764
00:35:05,560 --> 00:35:07,720
It was delicious.
It had a great crunch.
765
00:35:07,720 --> 00:35:10,720
And the whole thing that you loved
about chicken and tarragon,
766
00:35:10,720 --> 00:35:13,600
it's sung throughout the whole dish.
767
00:35:14,720 --> 00:35:16,920
It's so pleasing to see a roulade
768
00:35:16,920 --> 00:35:20,480
when the skin is brown
all the way around it.
769
00:35:20,480 --> 00:35:23,360
The meat is really succulent,
perfectly seasoned,
770
00:35:23,360 --> 00:35:26,120
lovely contrast of textures
and perfume with the nuts
771
00:35:26,120 --> 00:35:27,480
and the tarragon within.
772
00:35:28,480 --> 00:35:31,480
Julie, you've shown
that you do rustic, simple well,
773
00:35:31,480 --> 00:35:32,840
but now you also show us
774
00:35:32,840 --> 00:35:35,080
with a dish like this
that displays such technique,
775
00:35:35,080 --> 00:35:38,680
that you also do
refined and simple well as well.
776
00:35:38,680 --> 00:35:40,560
So, you should be so pleased
with that.
777
00:35:41,680 --> 00:35:44,320
Yeah. Well done, Julie.
The remoulade, you nailed.
778
00:35:44,320 --> 00:35:45,880
I really like it.
779
00:35:45,880 --> 00:35:48,560
Thank you. Thank you so much.
Well done, Jules.
780
00:35:50,480 --> 00:35:52,840
It doesn't hurt my confidence
781
00:35:52,840 --> 00:35:56,560
to have Shannon Bennett say
that I cooked good food.
782
00:35:56,560 --> 00:35:58,400
That's what I'm going to put
in my pocket
783
00:35:58,400 --> 00:36:01,040
and pull out every now and again
and just look at.
784
00:36:01,040 --> 00:36:02,760
Yeah. That's good.
785
00:36:02,760 --> 00:36:05,160
Next up, it's Billie.
786
00:36:14,320 --> 00:36:16,160
Billie, what's the dish, please?
787
00:36:16,160 --> 00:36:19,360
I did a turmeric and miso semifreddo
788
00:36:19,360 --> 00:36:22,800
with a papaya, kohlrabi salsa.
789
00:36:22,800 --> 00:36:25,120
In terms of execution,
how are you feeling today?
790
00:36:25,120 --> 00:36:27,400
Um... Yeah. Alright.
791
00:36:28,760 --> 00:36:30,360
It's beside the point, though.
792
00:36:30,360 --> 00:36:33,160
I think it's you guys
that need to like it, so...
793
00:36:33,160 --> 00:36:35,240
I like it. But, yeah.
794
00:36:35,240 --> 00:36:36,680
Well, I'm looking forward
to tasting it.
795
00:36:36,680 --> 00:36:39,960
I mean, the texture
looks pretty great, so...
796
00:36:55,400 --> 00:36:58,960
Billie, you managed to traverse
sweet, savoury, salty
797
00:36:58,960 --> 00:37:01,440
in a really harmonious way.
798
00:37:02,880 --> 00:37:05,640
You were constantly discovering
something new and different
799
00:37:05,640 --> 00:37:08,000
as you had a little bit more of it,
800
00:37:08,000 --> 00:37:10,880
from the surprise sauce
in the centre,
801
00:37:10,880 --> 00:37:13,320
just to the way
that the texture of the pawpaw
802
00:37:13,320 --> 00:37:18,560
really played against the
velvety smoothness of the parfait.
803
00:37:18,560 --> 00:37:21,520
There was lots of contrasting
flavours and textures.
804
00:37:21,520 --> 00:37:26,240
It's tantamount to a really balanced
and considered plate of food.
805
00:37:26,240 --> 00:37:28,840
And it looked gorgeous.
Thank you.
806
00:37:30,640 --> 00:37:33,320
Texture of the parfait,
like, you're the parfait wizard.
807
00:37:33,320 --> 00:37:35,840
It's, like, spot on.
808
00:37:35,840 --> 00:37:39,400
Good hit of turmeric in there,
but not too much.
809
00:37:39,400 --> 00:37:40,680
For me, the success
810
00:37:40,680 --> 00:37:44,680
is the fight between the turmeric,
but also that pawpaw puree.
811
00:37:44,680 --> 00:37:47,000
It was really well done.
812
00:37:47,000 --> 00:37:49,360
The turmeric
was the first thing that hit me
813
00:37:49,360 --> 00:37:52,320
and it was like, yeah, OK,
it's defined what it is
814
00:37:52,320 --> 00:37:53,920
and the texture was great.
815
00:37:53,920 --> 00:37:58,200
And then the caramel,
that that little praline hit,
816
00:37:58,200 --> 00:38:00,280
is just so welcome in that dish,
817
00:38:00,280 --> 00:38:03,400
and the biscuit
is just nice and delicate.
818
00:38:03,400 --> 00:38:04,640
I really enjoyed it.
819
00:38:04,640 --> 00:38:09,800
It would sit nicely in a really good
East meets West sort of bistro.
820
00:38:09,800 --> 00:38:11,840
You've come through with the goods,
like, well done.
821
00:38:11,840 --> 00:38:12,920
Thank you. Thank you.
822
00:38:15,360 --> 00:38:17,120
Oh, far out.
823
00:38:17,120 --> 00:38:19,080
They were all worrying.
824
00:38:21,800 --> 00:38:24,080
Next up, it's Tommy.
825
00:38:25,520 --> 00:38:26,760
What have you cooked?
826
00:38:26,760 --> 00:38:30,040
TOMMY: Chickpea and miso crab noodle
soup with turmeric oil
827
00:38:30,040 --> 00:38:31,400
and pickled kohlrabi.
828
00:38:31,400 --> 00:38:34,600
Yeah. That's a different
Tommy bowl of food.
829
00:38:34,600 --> 00:38:38,520
That is clean. It is really skilful.
830
00:38:38,520 --> 00:38:39,840
Thanks, guys. Thank you.
Well done.
831
00:38:41,040 --> 00:38:43,000
Sashi, you're up, mate.
832
00:38:44,240 --> 00:38:49,200
I've made a turmeric-salted,
grilled chicken with crab broth
833
00:38:49,200 --> 00:38:53,480
and also some pickled papaya,
lightly pickled kohlrabi.
834
00:38:53,480 --> 00:38:56,040
Wow, Sashi. That's beautiful.
835
00:38:56,040 --> 00:38:58,800
Thank you.
Great techniques in there.
836
00:38:58,800 --> 00:39:00,600
Great dish.
837
00:39:00,600 --> 00:39:02,160
You ready, Minoli?
838
00:39:02,160 --> 00:39:05,560
Miso kohlrabi steak
839
00:39:05,560 --> 00:39:07,560
with a chicken jus
840
00:39:07,560 --> 00:39:10,280
and lightly pickled kohlrabi.
841
00:39:10,280 --> 00:39:13,680
Flavourwise, it was spot on.
It was delicious.
842
00:39:13,680 --> 00:39:15,920
All three elements
played such a nice role.
843
00:39:15,920 --> 00:39:17,440
All good stuff.
844
00:39:19,040 --> 00:39:21,520
Next up, it's Jenn.
Yeah, Jenn.
845
00:39:24,480 --> 00:39:26,720
I think I've plated up
a yummy dessert.
846
00:39:27,960 --> 00:39:31,920
I know I'm trying to tie together
some weird and funky ingredients.
847
00:39:34,320 --> 00:39:36,040
I'm just a little bit stressed
848
00:39:36,040 --> 00:39:39,240
because I have no idea
how great it tastes.
849
00:39:39,240 --> 00:39:41,080
Jenn, what's the dish, please?
850
00:39:41,080 --> 00:39:42,760
Um...
851
00:39:59,960 --> 00:40:02,200
Jenn, what's the dish, please?
852
00:40:02,200 --> 00:40:05,280
I've made a turmeric pawpaw parfait
853
00:40:05,280 --> 00:40:08,640
with a little bit of miso pawpaw
in the centre.
854
00:40:08,640 --> 00:40:11,840
A Brazilian nut sable dusted with
some salted Brazil nut snow.
855
00:40:27,080 --> 00:40:30,400
Wonderful texture on the parfait.
856
00:40:30,400 --> 00:40:33,120
I like the play of sweet and salty.
857
00:40:33,120 --> 00:40:35,880
The turmeric flavour itself,
858
00:40:35,880 --> 00:40:38,280
I don't know. I'm finding something
difficult to consolidate
859
00:40:38,280 --> 00:40:40,360
in terms of the balance.
860
00:40:40,360 --> 00:40:44,720
Papaya is sort of quite,
quite aggressively salty.
861
00:40:44,720 --> 00:40:45,960
The ideas are there.
862
00:40:45,960 --> 00:40:49,120
For me, I think the execution
is what it comes down to today.
863
00:40:49,120 --> 00:40:52,280
I don't know that this came off
the way that you might have hoped.
864
00:40:52,280 --> 00:40:53,760
Thank you.
865
00:40:53,760 --> 00:40:57,120
In your savoury dishes,
the best thing about the dishes
866
00:40:57,120 --> 00:41:01,640
is, like, there's just this boxing
match of sweet, savoury, sour.
867
00:41:02,920 --> 00:41:05,080
In your sweet dish,
it's exactly the same,
868
00:41:05,080 --> 00:41:07,920
but it's not in a pleasant way
when it's a sweet dish.
869
00:41:07,920 --> 00:41:10,640
Flavourwise, it was
a little bit of a fail.
870
00:41:11,880 --> 00:41:15,600
If I put my knife into a sable,
it should just dissolve.
871
00:41:15,600 --> 00:41:17,440
It should just break apart.
Yeah.
872
00:41:17,440 --> 00:41:19,640
It's just not delicate enough.
Yeah.
873
00:41:19,640 --> 00:41:22,960
From all reports, you are one of the
most talented cooks in the kitchen,
874
00:41:22,960 --> 00:41:25,480
so there's a bit of learning
to take from this.
875
00:41:25,480 --> 00:41:27,600
OK. Thank you very much.
Thanks, Jenn.
876
00:41:35,160 --> 00:41:36,960
Next up, it's Ali.
877
00:41:40,080 --> 00:41:41,800
ALI: I think I've got
a quirky little dish.
878
00:41:41,800 --> 00:41:45,400
There's my kohlrabi taco
and popcorn sweetbreads,
879
00:41:45,400 --> 00:41:48,120
pickled papaya with miso mayonnaise.
880
00:41:48,120 --> 00:41:50,360
I've cooked with something
I've never cooked with,
881
00:41:50,360 --> 00:41:51,720
and hopefully I've got it right.
882
00:41:53,240 --> 00:41:55,520
Picked a great day
for dark lipstick, huh?
883
00:41:55,520 --> 00:41:57,240
(SHANNON CHUCKLES)
884
00:41:59,160 --> 00:42:00,520
Nailed it.
885
00:42:14,720 --> 00:42:17,320
Well done.
Thank you. Thanks very much.
886
00:42:17,320 --> 00:42:19,280
Overall, I really like that.
I like the idea.
887
00:42:19,280 --> 00:42:21,000
I like the inventiveness of it.
Thank you.
888
00:42:21,000 --> 00:42:22,800
The sweetbreads are really moist.
889
00:42:22,800 --> 00:42:24,680
Texture of the batter
is really interesting.
890
00:42:24,680 --> 00:42:27,360
I think from someone who hasn't
cooked sweetbreads before,
891
00:42:27,360 --> 00:42:29,400
it's really brave to take that on.
892
00:42:29,400 --> 00:42:32,080
The composition was...was on point.
893
00:42:33,600 --> 00:42:35,840
Sweetbreads cooked
absolutely perfectly.
894
00:42:35,840 --> 00:42:37,760
For your first time,
you've nailed it.
895
00:42:37,760 --> 00:42:40,640
You should, honestly,
you should do it more often.
896
00:42:40,640 --> 00:42:41,920
Then the papaya.
897
00:42:41,920 --> 00:42:44,760
The papaya was the lift
that it needed.
898
00:42:46,480 --> 00:42:47,880
You should be
really proud of yourself.
899
00:42:47,880 --> 00:42:50,000
Thank you so much. Thank you.
900
00:42:53,880 --> 00:42:58,200
I love to be appreciated for
my thoughtfulness, my creativity.
901
00:42:58,200 --> 00:43:00,920
It's who I am, it's, you know,
at my very core.
902
00:43:00,920 --> 00:43:03,000
So, for people to see that
in my food
903
00:43:03,000 --> 00:43:05,200
is really...it's a big one for me.
904
00:43:05,200 --> 00:43:07,280
Yay!
(LAUGHTER)
905
00:43:07,280 --> 00:43:09,160
Next stop, we'll go with Matt.
906
00:43:10,600 --> 00:43:12,320
Go, Matty!
907
00:43:18,480 --> 00:43:19,880
Righto, Matt.
What did you make?
908
00:43:19,880 --> 00:43:22,800
I've made a spanner crab salad
with tarragon and Brazil nuts,
909
00:43:22,800 --> 00:43:24,800
and a beignet.
Nice.
910
00:43:24,800 --> 00:43:27,080
And so, the idea you want us
to basically rip it apart...
911
00:43:27,080 --> 00:43:29,920
Break it open, spoon some inside
and eat it like a snack, I think.
912
00:43:29,920 --> 00:43:30,920
Cool.
913
00:43:43,400 --> 00:43:46,040
Matt, the spanner crab mix
was lovely.
914
00:43:46,040 --> 00:43:47,800
I really enjoyed it.
915
00:43:47,800 --> 00:43:49,280
Hint of tarragon in there.
916
00:43:49,280 --> 00:43:51,280
I enjoyed the toasted Brazil nuts.
917
00:43:51,280 --> 00:43:54,720
They gave an extra
kind of fat to the mix.
918
00:43:54,720 --> 00:43:58,280
My beignet
was a touch doughy on the inside.
919
00:43:58,280 --> 00:43:59,520
Sure.
920
00:43:59,520 --> 00:44:03,000
Because once you load your...which
you've given us a nice crab portion,
921
00:44:03,000 --> 00:44:05,880
..load it up, the beignet
just gets a bit lost.
922
00:44:05,880 --> 00:44:07,320
The mix could save you.
923
00:44:07,320 --> 00:44:09,520
The beignet might put you
into the bottom four.
924
00:44:09,520 --> 00:44:10,640
Thank you.
925
00:44:10,640 --> 00:44:12,640
Nice one, Matt.
Thanks. Thank you so much.
926
00:44:14,120 --> 00:44:16,880
Could be safe,
could be bottom four.
927
00:44:16,880 --> 00:44:18,120
And that to me is a worry.
928
00:44:19,680 --> 00:44:20,960
Max.
929
00:44:20,960 --> 00:44:24,920
I've made crab tagliolini
with a crab and chicken broth.
930
00:44:24,920 --> 00:44:26,720
The sauce has a lovely flavour.
931
00:44:26,720 --> 00:44:29,360
It's rich and buttery
with a fragrance of tarragon
932
00:44:29,360 --> 00:44:30,680
just to lift everything.
933
00:44:30,680 --> 00:44:32,440
I think you should
be pretty happy with that.
934
00:44:36,480 --> 00:44:41,840
I did get a little bit of shell,
which is a shame
935
00:44:41,840 --> 00:44:44,080
because you've produced
a delicious bowl of food.
936
00:44:44,080 --> 00:44:47,640
Will two little flecks of crab shell
937
00:44:47,640 --> 00:44:49,880
be what puts you
into the bottom four?
938
00:44:49,880 --> 00:44:51,280
We'll wait and see.
Yeah. Thank you.
939
00:44:51,280 --> 00:44:52,480
Nice one, mate.
940
00:44:52,480 --> 00:44:53,520
Alvin.
941
00:44:53,520 --> 00:44:57,040
I made a miso chicken
and sweetbread egg net
942
00:44:57,040 --> 00:44:59,080
with pickled kohlrabi.
943
00:44:59,080 --> 00:45:01,800
I commend you
for the bravery in that dish
944
00:45:01,800 --> 00:45:04,440
because egg nets
aren't easy to make.
945
00:45:04,440 --> 00:45:07,520
It was a little bit plasticky,
the egg net.
946
00:45:07,520 --> 00:45:09,680
The sweetbread
was a little bit dry,
947
00:45:09,680 --> 00:45:11,080
a little bit overcooked.
948
00:45:11,080 --> 00:45:13,880
It's the techniques are there,
but you've made a few errors.
949
00:45:15,640 --> 00:45:19,400
Next up, we'd like to taste
a dish from John.
950
00:45:29,720 --> 00:45:32,720
I'm putting everything
that I have on that plate.
951
00:45:32,720 --> 00:45:35,160
I'm just hoping
it was worth the risk.
952
00:45:35,160 --> 00:45:39,280
What I've got for you is ajo blanco,
with roasted kohlrabi
953
00:45:39,280 --> 00:45:42,200
finished up with the tarragon oil.
954
00:45:42,200 --> 00:45:43,960
So, I actually do this in a version
955
00:45:43,960 --> 00:45:46,960
where I use roasted pumpkin
and almonds.
956
00:45:46,960 --> 00:45:50,120
And I thought that just made sense.
Kohlrabi, I'll try it with that.
957
00:45:51,120 --> 00:45:52,640
I feel like without even tasting it,
958
00:45:52,640 --> 00:45:55,520
that it's either going to be,
like, the dish of the day
959
00:45:55,520 --> 00:45:57,680
or down the bottom.
960
00:45:57,680 --> 00:46:00,800
I don't reckon this one's
going to be in the middle.
961
00:46:00,800 --> 00:46:02,440
Please be on top.
962
00:46:27,600 --> 00:46:28,720
When you cook at your best,
963
00:46:28,720 --> 00:46:30,760
you're one of the most
talented guys here.
964
00:46:32,440 --> 00:46:36,560
But unfortunately, I think you get
this tunnel vision that goes on.
965
00:46:38,240 --> 00:46:40,520
And sometimes it works
and other times it doesn't.
966
00:46:42,240 --> 00:46:45,680
For me, unfortunately,
everything just doesn't go together.
967
00:46:45,680 --> 00:46:47,280
It's just a totally different dish
968
00:46:47,280 --> 00:46:50,880
with the ingredients
that you've had in the box.
969
00:46:50,880 --> 00:46:54,040
I wanted this to be
dish of the day.
970
00:46:54,040 --> 00:46:57,160
I've got to say, for me, it's
probably going be down the bottom.
971
00:46:59,240 --> 00:47:00,240
OK.
972
00:47:01,360 --> 00:47:03,520
I think it's a dangerous game
to play
973
00:47:03,520 --> 00:47:06,760
when you start substituting
from a dish that you know works
974
00:47:06,760 --> 00:47:11,200
to what might work in a situation
where you have limited ingredients.
975
00:47:11,200 --> 00:47:12,760
I felt like the sweet elements
976
00:47:12,760 --> 00:47:16,000
kind of were a little bit
too overpowering.
977
00:47:16,000 --> 00:47:17,920
It didn't quite come off today.
978
00:47:17,920 --> 00:47:20,680
Yeah. Sorry, John.
It's just doesn't gel for me.
979
00:47:22,000 --> 00:47:23,440
Good on you for trying.
980
00:47:24,440 --> 00:47:26,840
Thanks.
Thanks, John.
Thank you.
981
00:47:28,520 --> 00:47:30,400
Oh, well.
982
00:47:49,680 --> 00:47:51,160
Just don't... I can't.
983
00:47:51,160 --> 00:47:52,360
I don't...
984
00:47:58,280 --> 00:48:00,920
(WHISPERS) Stay here for a second.
I'm leaving.
985
00:48:10,000 --> 00:48:12,240
(SOBS)
986
00:48:42,280 --> 00:48:46,280
JOHN: Today is the first time
I've felt as if I was a failure.
987
00:48:49,560 --> 00:48:51,440
I just feel like...
988
00:48:51,440 --> 00:48:54,000
I still feel like I don't belong
in this competition.
989
00:48:54,000 --> 00:48:55,240
John.
990
00:48:59,480 --> 00:49:02,000
Come and sit down and talk to me.
Come on.
991
00:49:02,000 --> 00:49:04,040
Take a breath in and count to three.
992
00:49:09,360 --> 00:49:11,480
I hope he's alright.
Yeah. Me too.
993
00:49:13,400 --> 00:49:15,440
I don't actually
want to be here anymore.
994
00:49:15,440 --> 00:49:17,680
Oh, hon. Why?
995
00:49:17,680 --> 00:49:19,080
It's just not...
996
00:49:21,520 --> 00:49:25,200
I just feel like everything I do
is not hitting the...
997
00:49:25,200 --> 00:49:26,400
Look, I'm not...
998
00:49:26,400 --> 00:49:28,360
That's not...
You're not liking the dish.
999
00:49:28,360 --> 00:49:29,800
Oh, hon...
1000
00:49:32,120 --> 00:49:34,880
You definitely don't need to be
here. You have a wonderful life.
1001
00:49:34,880 --> 00:49:37,560
But think about how many people
love you
1002
00:49:37,560 --> 00:49:40,280
who are barracking for you
to be back.
1003
00:49:43,600 --> 00:49:46,120
I guess
I'm thinking about my fiance, Dave,
1004
00:49:46,120 --> 00:49:47,520
because he...
1005
00:49:56,600 --> 00:49:57,840
..because he loves my food.
1006
00:49:59,320 --> 00:50:02,000
Have you stopped
to entertain the thought
1007
00:50:02,000 --> 00:50:05,360
that the best of what you can do is
still yet to come in this kitchen?
1008
00:50:05,360 --> 00:50:06,680
You're still here.
1009
00:50:06,680 --> 00:50:09,920
Always tells me, "Just don't...
don't give up."
1010
00:50:13,160 --> 00:50:14,160
Yeah. Um...
1011
00:50:15,400 --> 00:50:17,560
I definitely have
a lot more to show.
1012
00:50:20,400 --> 00:50:24,960
If I walk out of the kitchen,
I know that I'll regret it.
1013
00:50:30,280 --> 00:50:31,520
Shall we go back in?
1014
00:50:31,520 --> 00:50:34,160
I started a business
after my season.
1015
00:50:34,160 --> 00:50:36,600
And with this whole COVID
difficult road
1016
00:50:36,600 --> 00:50:39,600
of trying to keep that business,
I just couldn't.
1017
00:50:39,600 --> 00:50:41,600
And I think this competition
1018
00:50:41,600 --> 00:50:44,640
will sort of help me
realise that dream again.
1019
00:50:44,640 --> 00:50:48,440
You can do it. You can.
Thanks, Mel.
1020
00:50:48,440 --> 00:50:53,760
I think I just need this to sort
of push me that I can do it.
1021
00:50:53,760 --> 00:50:56,120
I can...get to the end.
1022
00:51:03,720 --> 00:51:05,760
Thanks, Mel.
You OK?
1023
00:51:07,640 --> 00:51:09,000
Thank you.
1024
00:51:10,480 --> 00:51:11,840
(APPLAUSE)
1025
00:51:13,080 --> 00:51:14,680
It's going to be a tough competition
1026
00:51:14,680 --> 00:51:18,000
because the people that are
in this kitchen are so talented.
1027
00:51:18,000 --> 00:51:20,760
Come on, John.
Come on, John.
1028
00:51:29,440 --> 00:51:31,520
I just want...I want to move on.
1029
00:51:31,520 --> 00:51:37,160
And I actually want to make everyone
around me that loves me proud.
1030
00:51:43,040 --> 00:51:44,360
Well, well, well.
1031
00:51:44,360 --> 00:51:47,200
I don't think anyone expected
to see those 10 ingredients
1032
00:51:47,200 --> 00:51:49,600
in anyone else's fridge,
bar Shannon Bennett.
1033
00:51:49,600 --> 00:51:50,640
(CHUCKLES)
1034
00:51:50,640 --> 00:51:52,960
Your job
was to take those ingredients
1035
00:51:52,960 --> 00:51:54,600
and turn them into something
1036
00:51:54,600 --> 00:51:56,880
that would keep you
out of the bottom four
1037
00:51:56,880 --> 00:51:59,680
and out of tomorrow's pressure test.
1038
00:51:59,680 --> 00:52:01,320
Before we go any further,
1039
00:52:01,320 --> 00:52:03,800
please, let's thank Shannon Bennett
1040
00:52:03,800 --> 00:52:06,480
for stepping in at a moment's notice.
Thank you.
1041
00:52:08,880 --> 00:52:10,040
Thanks, guys.
1042
00:52:11,600 --> 00:52:14,440
OK. Now for the tough part.
1043
00:52:14,440 --> 00:52:17,760
If I call your name,
you're in the bottom four.
1044
00:52:23,920 --> 00:52:25,720
Jenn.
1045
00:52:25,720 --> 00:52:27,800
While your parfait was smooth,
1046
00:52:27,800 --> 00:52:31,200
your flavour balance got
a little bit rocky.
1047
00:52:33,960 --> 00:52:35,320
John.
1048
00:52:36,320 --> 00:52:37,720
Unfortunately, the dish as a whole
1049
00:52:37,720 --> 00:52:40,120
didn't quite come together
as you had planned today.
1050
00:52:45,240 --> 00:52:46,240
Alvin.
1051
00:52:50,760 --> 00:52:53,760
Your dish was full of flavour.
1052
00:52:53,760 --> 00:52:56,120
Unfortunately,
your sweetbreads were overcooked.
1053
00:52:59,120 --> 00:53:03,680
The fourth place in tomorrow's
elimination is between two Fans...
1054
00:53:05,840 --> 00:53:06,840
..Matt...
1055
00:53:08,480 --> 00:53:09,720
..and Max.
1056
00:53:12,200 --> 00:53:14,520
Matt, your crab salad was great,
1057
00:53:14,520 --> 00:53:16,800
but the beignets
were a little bland.
1058
00:53:19,040 --> 00:53:23,120
Max, your pasta
was safe and tasty.
1059
00:53:23,120 --> 00:53:24,720
But there was shell in the bowl.
1060
00:53:29,560 --> 00:53:32,040
And I'm sorry,
1061
00:53:32,040 --> 00:53:35,040
Max, you're in
tomorrow's a pressure test.
1062
00:53:38,400 --> 00:53:41,240
John, Jenn, Alvin and Max.
1063
00:53:41,240 --> 00:53:43,200
I'm sorry, but tomorrow
you'll be cooking
1064
00:53:43,200 --> 00:53:44,680
for your place in the competition.
1065
00:53:47,920 --> 00:53:50,320
Go home, clear your heads
1066
00:53:50,320 --> 00:53:54,160
and come back fresh and ready to
tackle whatever is waiting for you
1067
00:53:54,160 --> 00:53:55,760
back in this kitchen.
1068
00:53:55,760 --> 00:53:57,680
Good night.
See you, guys.
1069
00:53:59,600 --> 00:54:01,720
JENN: I expected it.
MAX: It's completely fine.
1070
00:54:01,720 --> 00:54:04,520
I'm just more happy
that it was a good dish.
1071
00:54:04,520 --> 00:54:05,960
Thanks, Aldo.
1072
00:54:05,960 --> 00:54:09,160
I'm just going to go home and just
reflect on what's happened today
1073
00:54:09,160 --> 00:54:12,040
and just be ready
to face elimination
1074
00:54:12,040 --> 00:54:14,240
and just do what I love doing,
and that's cooking.
1075
00:54:17,960 --> 00:54:21,600
VOICEOVER: Tomorrow night,
on MasterChef Australia,
1076
00:54:21,600 --> 00:54:24,200
they face an epic pressure test.
1077
00:54:24,200 --> 00:54:28,080
Please welcome Reynold Poernomo!
1078
00:54:29,960 --> 00:54:32,760
Who will conquer
Reynold's masterpiece?
1079
00:54:32,760 --> 00:54:34,640
JOHN: I can do this.
1080
00:54:34,640 --> 00:54:38,360
ALVIN: I just hope that
I live to cook another day.
1081
00:54:38,360 --> 00:54:41,560
And who will be sent home?
1082
00:54:43,040 --> 00:54:47,920
Captions by Red Bee Media
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