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VOICEOVER: Previously
on MasterChef Australia,
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SARAH: Curtis Stone is
a world-renowned chef.
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He's amazing!
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..with a fast and fancy
service challenge.
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Fast food is street food. It's
juicy. It's eaten with the hands.
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MAN: Cooking fancy,
there's not a lot of room for error.
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Both teams gave it their all.
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MELISSA: Get it all out, honey.
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JOCK: The chicken is juicy as.
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Perfectly cooked chicken.
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It was about as fancy as it gets.
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But the Favourites pulled out a win
for both fast and fancy.
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Tonight they're cooking
for immunity.
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I've never felt
this kind of pressure.
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But they're up against the clock.
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I need every single minute
that I can get.
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And the unknown.
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# 'Cause you're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You
# You don't really wanna stay, no
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# You
# But you don't really wanna go-o
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# You're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down. #
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WOMAN: We get to cook
for immunity today!
MAN: Yay!
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It's a good day.
It's a good day.
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Alright. What is it going to be?
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(CHEERING, APPLAUSE)
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ANDY: Hey, guys! Come on in!
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So the top of the room looks like
people have thrown cloths
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over their furniture and moved out.
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It's just all this draped stuff,
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and it's always so much fun
trying to work out
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what that's going to mean.
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Everyone's got a little spring
in their step this morning.
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And for good reason.
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Curtis is back in the kitchen.
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(WHOOPS AND APPLAUSE)
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Curtis Stone is back
and I'm super thrilled.
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He's just such a big presence
in a kitchen
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and you can't stop
staring at him all the way.
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Sorry, I've got...
I've got a crush on you, Curtis.
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Today's challenge is all about
the two most integral components
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of cooking in this kitchen -
time and ingredients.
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Ohhh...
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Here's how today's challenge
is going to work.
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Hidden behind us are a range
of ingredients.
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All of you will start
with 60 minutes on the clock,
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and every three minutes we will
reveal another set of ingredients.
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Every three minutes...
30 minutes...
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As we reveal them,
your pantry grows.
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You can start cooking
whenever you like,
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but you can only use the ingredients
that we have already revealed.
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And you get whatever amount of time
is on the clock when you start.
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As your pantry increases,
your time decreases.
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It's simple.
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MICHAEL: This is
my kind of challenge.
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If I'm really honest, after a hard
day at work, I don't often cook
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anything that takes more than about
20 minutes for dinner at night.
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So I love this.
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I'm the kind of person that wants
more ingredients rather than time.
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But of course, there's a catch.
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Yeah.
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The first ingredient that
we're going to reveal today
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has been chosen by none other
than Curtis.
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And it MUST be used
in your finished dish.
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Curtis, any clues
to what's under there?
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Oh, this is one of my favourite
ingredients to cook with.
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You don't have to cook with it.
You can serve it raw.
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It's a very versatile ingredient.
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And I think you're going to love it.
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Your 60 minutes starts when Curtis
reveals the first ingredient.
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It must be used in your dish.
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And we're going to taste
all of your dishes.
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Of course, the best dish
wins immunity from Sunday.
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Curtis, do you want to do
the honours?
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I'd love to.
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Alright, guys, don't forget,
as soon as Curtis reveals
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the first ingredient,
the clock starts.
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You've got 60 minutes
from that point.
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And then each ingredient that gets
revealed, the time ticks down.
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Clear?
ALL: Yep.
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Curtis, you ready?
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I sure am.
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Your first ingredient is...
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Apples.
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Apples are versatile ingredients.
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You could use them for sweet,
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and you could also use them for
savoury in a really interesting way.
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No takers - just apples?
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ALDO: No, thanks.
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But just apples?
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What is anybody going to do
with just apples?
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We have no under-bench pantry,
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so you can't just serve them
an apple with nothing else.
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ANDY: At 57 minutes,
you have Modi apples and...
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..the under-bench pantry!
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So, Tommy and Sarah.
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Oh, he's gone as well!
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John's in the game!
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(OTHER CONTESTANTS CHEER)
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TOMMY: Sarah, John and I have 57
minutes to cook with only apples
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and under-bench staples.
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I really want to push myself
with these ingredients.
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Every minute feels like
five minutes in this kitchen.
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So I need time.
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I need every single minute
that I can get.
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Today I'm making a play
on a Vietnamese dessert, banh gan.
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It's like a baked flan,
so an over-baked flan.
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So you can't really...
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Don't make me say it, but you can't
really stuff it up, can you?
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Or maybe - who knows?
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I haven't cooked many desserts
in MasterChef,
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and there's a reason why -
I'm not very good at it.
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I think this dish has a little bit
of comfortability
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in being Vietnamese
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that helps me kind of cook
the dessert.
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I'm not as scared. But who knows?
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I reckon I could do a nice
chilled glass of apple juice
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in under two minutes.
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SARAH: Time is definitely more
important to me right now.
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I need to think smart and choose a
dish that's going to be flavoursome,
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highlight your skills.
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So I'm going to make
an invisible apple gateau.
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But 57 minutes is still tough.
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JOHN: I'm still sort of thinking what
I'm gonna actually put into the dish.
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Try and do like an apple pie, maybe.
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MELISSA: Are you ready?
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CONTESTANTS: Yes.
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You now have 54 minutes and...
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(CONTESTANTS EXCLAIM)
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Ha! Booze.
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Good enough for me.
A selection of spirits and liqueurs.
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Right now, I could do with
a shot of Frangelico.
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That's just screaming Italian to me.
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But it's a tick, but it's not
a full tick-tick all the other boxes.
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Save me a glass!
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ALVIN: I am making
apple and butterscotch.
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So some stewed apples sitting
on a butterscotch sort of custard
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and then some other
sort of apple-y bits
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that I'm just going to start
thinking about what I want to do.
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I can do this in time.
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It's all about pushing myself,
so I will push myself today.
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Juicy.
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Sweet. A bit tart.
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I think I've been described
the same way.
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Juicy, sweet. Little bit tart.
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(LAUGHS)
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What are you hoping for?
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Savoury. Something... Main course.
Savoury.
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ALDO: Spices.
Spices.
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It is, in fact, my favourite...
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Pork!
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OK, I'm going.
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Only one taker?
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51 minutes.
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Speck, pancetta, pork mince.
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We got some fillet,
some chops, shoulder.
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I just need one more thing.
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That's it. One more, one more.
One more.
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Oh! (COUGHS)
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MINOLI: What is that?
Is that vinegar?
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No. Calvados.
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I only had it to settle my nerves.
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(LAUGHS)
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Glug-glug! Ah!
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I'm thinking of doing a flatbread
with textures of different apple,
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maybe some pork and either
a ricotta or mozzarella.
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Yeah. Nice.
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I'm really nervous today because
I've got to get a good balance
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of time, yeah, and ingredients,
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so I'm just hoping that I've picked
a good balance.
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Who knows?
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I wrote a whole cookbook
about $20, 20 minutes,
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so I'm not too stressed.
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When I cook at home,
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it's quite often in half an hour.
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I do that almost every night
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and I do it with whatever's
in my fridge and in my pantry.
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I'm not running down to the shops
every five minutes to cook.
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So it's kind of my wheelhouse.
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OK, guys, you've got 48 minutes.
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Everything that's already
been revealed, and...
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..root vegetables.
Root vegetables.
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ANDY: Root vegetable.
Kohlrabi, there's swede,
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there's parsnips, radishes,
carrots, beetroot.
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I mean, you name it, it's here.
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Roots.
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Seriously, why you didn't
give me spices or herbs?
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I was waiting for inspiration
to sort of strike me from above.
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But you can do anything
with anything.
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No takers?
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It's a no from me. Sorry.
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This is, um...
It's called an invisible gateau.
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So it's really big in Japan,
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but it's actually a French technique
of making it.
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This dish is so deceptively simple,
but when it works, it's amazing,
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and it's got these beautiful layers
of apples.
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And when I do make it at home,
I make a really big portion
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and, you know, I put it in the oven.
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It usually takes about
an hour and a half.
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Today I want to utilise the time
and create a smaller version
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and make sure that I can get it
cooked perfectly in this time.
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While my cakes are in the oven,
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I'm going to get started
on making my apple caramel.
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Last time when I was on MasterChef,
there was a lot less pressure
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because I wasn't putting my entire
career and life into a bowl of food.
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I was just starting out.
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It's a lot different now.
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I have done and still am doing
so many things outside this kitchen.
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I've got my own product range,
my restaurants in India,
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you know, writing cookbooks,
so many things,
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and I've never felt
this kind of pressure.
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I really want to prove I can do well
in the MasterChef kitchen.
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ALDO: Spices, spices, spices,
please spices!
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(LAUGHTER)
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Spices, spices, spices,
calling the spices.
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I'm very hoping the next reveal
will be spices.
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Very hope for cinnamon.
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ANDY: What if it doesn't come?
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High is the risk, high is the gain.
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Hey! OK. We have some gamblers here.
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I'm not going to be able
to do this without cinnamon,
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00:11:05,000 --> 00:11:07,040
because cinnamon,
it's the main component.
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Has to be spice in some way,
or herbs.
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00:11:10,360 --> 00:11:14,240
Righto, so if you choose to go,
which means you'll have 45 minutes,
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you'll have all of this,
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and what I've got under here
to cook with.
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Oh-ho!
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So if you choose to go,
which means you'll have 45 minutes,
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you'll have all of this
249
00:11:38,640 --> 00:11:40,400
and what I've got under here
to cook with...
250
00:11:45,720 --> 00:11:46,960
Oh!
251
00:11:46,960 --> 00:11:51,760
Aromatics - chilli,
ginger, garlic and onions.
252
00:11:51,760 --> 00:11:56,520
Aromatics? Why there is no cinnamon
in these aromatic boxes?
253
00:11:56,520 --> 00:11:59,280
Come on, give me cinnamon.
I need it.
254
00:11:59,280 --> 00:12:03,240
JOCK: There she is!
There we go. There we go.
255
00:12:03,240 --> 00:12:05,880
MINDY: Alright, game on.
I'm so excited.
256
00:12:05,880 --> 00:12:08,640
Finally, some of my favourite
ingredients. I'm in.
257
00:12:08,640 --> 00:12:10,000
Alright, let's do it!
258
00:12:10,000 --> 00:12:11,280
Chilli, garlic, ginger.
259
00:12:11,280 --> 00:12:13,240
They're like the holy grail
of food for me.
260
00:12:13,240 --> 00:12:15,280
Like, I use them
in absolutely everything.
261
00:12:15,280 --> 00:12:17,920
I'm really hoping that
I can bring those together
262
00:12:17,920 --> 00:12:21,080
with, of course, apple, and just
bring a beautiful dish up today.
263
00:12:21,080 --> 00:12:23,840
I'm going to do a pork pancake
with apple nahm jim.
264
00:12:23,840 --> 00:12:26,680
Not a lot of time, so really need
to get a hurry on.
265
00:12:26,680 --> 00:12:29,160
I've got a lot to do, so I'm just
trying to get the processes
266
00:12:29,160 --> 00:12:30,360
all happening really quick.
267
00:12:30,360 --> 00:12:32,400
I want that chance at immunity
this week.
268
00:12:33,920 --> 00:12:36,560
MELISSA: Are you not getting
a little bit of FOMO?
269
00:12:36,560 --> 00:12:39,520
These guys have been cooking
for 15 minutes already.
270
00:12:39,520 --> 00:12:41,920
It's a lot of time
to stuff something up,
15 minutes, you know....
271
00:12:41,920 --> 00:12:44,160
(LAUGHTER)
272
00:12:44,160 --> 00:12:46,520
Sashi, what will be the one thing
273
00:12:46,520 --> 00:12:49,720
that if you see it, it's game on
immediately, that's it?
274
00:12:49,720 --> 00:12:52,040
If I see a scallop...
275
00:12:52,040 --> 00:12:53,200
Yeah.
..I'll go for it.
276
00:12:53,200 --> 00:12:55,000
OK. Very specific.
277
00:12:55,000 --> 00:12:56,160
Yeah.
278
00:12:56,160 --> 00:12:58,080
I have a dish in mind
that I always want to do.
279
00:12:58,080 --> 00:13:03,600
An apple stew with nicely seared
scallop and some roast vegetables...
280
00:13:03,600 --> 00:13:05,080
They could be pretty.
281
00:13:05,080 --> 00:13:08,480
OK, let's see if there are
some scallops under here.
282
00:13:08,480 --> 00:13:11,720
Alright, you have 42 minutes and...
283
00:13:13,800 --> 00:13:15,320
JULIE: Oh!
..berries.
284
00:13:15,320 --> 00:13:16,440
Dammit!
Oh!
285
00:13:16,440 --> 00:13:18,600
Sashi! What's wrong with these?
286
00:13:18,600 --> 00:13:21,160
It's good to have it as fresh fruit.
287
00:13:21,160 --> 00:13:22,880
(LAUGHS)
288
00:13:22,880 --> 00:13:25,000
No, no berries for me. (LAUGHS)
289
00:13:25,000 --> 00:13:26,600
JOCK: So that's a big, fat no.
290
00:13:26,600 --> 00:13:30,160
What can I do with them with pork?
No.
291
00:13:30,160 --> 00:13:32,040
That was rubbish, Mel.
It's not what they want.
292
00:13:32,040 --> 00:13:33,600
Good lord. OK. No.
It's just not what they want.
293
00:13:33,600 --> 00:13:36,000
MICHAEL: Nah, not at all.
OK, but they're just not scallops.
294
00:13:36,000 --> 00:13:37,760
How have they not gone?
295
00:13:37,760 --> 00:13:40,520
I just... There are
so many things there.
296
00:13:40,520 --> 00:13:43,520
And, like, they're coming up
to 40 minutes.
297
00:13:43,520 --> 00:13:45,760
I can't believe it.
That's wild.
298
00:13:47,200 --> 00:13:48,440
Keep breathing, Jules.
299
00:13:48,440 --> 00:13:50,880
Oh! I waited all this time.
300
00:13:50,880 --> 00:13:53,920
I feel a stitch-up coming on.
301
00:13:53,920 --> 00:13:57,880
What if the last few
are just all really boring?
302
00:13:58,720 --> 00:14:01,480
It's got stripes on it,
so it must be good, right?
303
00:14:03,440 --> 00:14:04,600
Flavour town!
304
00:14:04,600 --> 00:14:06,520
CURTIS: Surely.
305
00:14:06,520 --> 00:14:09,040
Come on.
Surely.
306
00:14:09,040 --> 00:14:12,080
Shallots, pineapple, fish sauce.
307
00:14:12,080 --> 00:14:14,640
Surely.
Rice wine vinegar. Galangal.
308
00:14:14,640 --> 00:14:16,520
(LAUGHTER)
Palm sugar.
309
00:14:16,520 --> 00:14:18,400
Coconut. No?
310
00:14:18,400 --> 00:14:20,160
Come on, Sashi. Yes.
311
00:14:20,160 --> 00:14:22,320
ANDY: Sashi's gone.
Sashi's in.
312
00:14:23,440 --> 00:14:26,560
Might as well name that...
that box 'Sashi's Box'.
313
00:14:26,560 --> 00:14:29,280
SASHI: Wow. This is my alley.
314
00:14:29,280 --> 00:14:31,520
When I saw the sweet and sour...
315
00:14:31,520 --> 00:14:35,000
Like, you got fish sauce,
you have tamarind, you got galangal,
316
00:14:35,000 --> 00:14:37,120
you got ginger, peanuts...
317
00:14:38,600 --> 00:14:42,040
Quickly, I came up
with another idea.
318
00:14:42,040 --> 00:14:45,480
I'm going to whip up
a nice Thai version of a curry,
319
00:14:45,480 --> 00:14:46,520
Thai red curry.
320
00:14:46,520 --> 00:14:49,760
I've got less than 40 minutes,
321
00:14:49,760 --> 00:14:52,640
and I'm going to make, like, a...
322
00:14:52,640 --> 00:14:54,200
..more like a pork red curry.
323
00:14:55,320 --> 00:14:57,000
I'm using a pork loin,
324
00:14:57,000 --> 00:14:59,080
because loin doesn't take
very long to cook.
325
00:14:59,080 --> 00:15:01,600
Make a paste out of all the aromats,
326
00:15:01,600 --> 00:15:02,720
make a curry,
327
00:15:02,720 --> 00:15:06,320
and all the apple will go
into the sauce as a puree.
328
00:15:06,320 --> 00:15:08,560
It's a big risk,
a curry in 39 minutes.
329
00:15:08,560 --> 00:15:10,880
But this is my strength.
330
00:15:10,880 --> 00:15:14,920
I'm going to pack as much flavour
as possible to win this.
331
00:15:16,120 --> 00:15:19,440
I imagine you have
a bunch of 30-minute dishes
332
00:15:19,440 --> 00:15:21,200
that are sensational.
333
00:15:21,200 --> 00:15:23,200
(LAUGHS) I've just got
to think of them.
334
00:15:23,200 --> 00:15:25,040
(BOTH LAUGH)
335
00:15:25,040 --> 00:15:28,520
Julie, Aldo, Michael,
I'm not going to lie.
336
00:15:28,520 --> 00:15:30,800
I reckon you guys are going to stay
straight where you are.
337
00:15:30,800 --> 00:15:32,280
Oh, God.
But anyway...
338
00:15:32,280 --> 00:15:34,000
I'm going to add this to your pantry,
339
00:15:34,000 --> 00:15:39,000
and you'll have 36 minutes if you
choose to go when I lift the cloth.
340
00:15:41,040 --> 00:15:42,880
Cabbages and leafy greens.
341
00:15:42,880 --> 00:15:45,360
Like, if you've waited this...
like, if you've waited this long,
342
00:15:45,360 --> 00:15:47,320
you might as well keep going,
right.
343
00:15:47,320 --> 00:15:49,720
(SIGHS) Cabbage. Seriously.
344
00:15:49,720 --> 00:15:50,720
I'm going to cry.
345
00:15:50,720 --> 00:15:53,320
Like, I don't understand
why this is happening to me,
346
00:15:53,320 --> 00:15:54,920
and I'm getting so flustered.
347
00:15:54,920 --> 00:15:58,280
The time is ticking and I'm not
going to have enough time to cook.
348
00:15:58,280 --> 00:15:59,680
Oh, my God.
349
00:16:10,000 --> 00:16:11,960
OK, guys, here it is.
350
00:16:11,960 --> 00:16:13,960
Your 10th ingredient is...
351
00:16:14,680 --> 00:16:16,040
..citrus!
352
00:16:16,040 --> 00:16:20,280
Lemons, limes, grapefruits, pomelos,
and, of course, beautiful oranges.
353
00:16:20,280 --> 00:16:21,680
Finger limes there as well.
354
00:16:21,680 --> 00:16:25,160
I'm still waiting for cinnamon, but
now I got 33 minutes left to cook.
355
00:16:25,160 --> 00:16:27,080
I got to go. I got to run.
356
00:16:27,080 --> 00:16:30,200
(ALL EXCLAIM)
357
00:16:30,200 --> 00:16:32,320
Aldo's in.
I'm shocked.
358
00:16:32,320 --> 00:16:34,160
That three minutes
might be very useful, Aldo.
359
00:16:34,160 --> 00:16:36,800
JULIE: He's not getting cinnamon.
ANDY: There's no cinnamon out there.
360
00:16:36,800 --> 00:16:38,640
JOCK: He's got...
That's fine.
361
00:16:38,640 --> 00:16:40,000
I've sacrificed time
362
00:16:40,000 --> 00:16:42,840
for an ingredient
that didn't come along.
363
00:16:42,840 --> 00:16:45,320
And I do regret a little bit.
364
00:16:45,320 --> 00:16:50,000
Waiting for a...a sign from God,
but it didn't happen.
365
00:16:50,000 --> 00:16:52,680
He just abandoned me today,
so I got to move.
366
00:16:52,680 --> 00:16:55,680
There's only
just over 30 minutes left,
367
00:16:55,680 --> 00:16:57,720
and Michael and Julie are still
hanging out over there.
368
00:16:57,720 --> 00:16:59,040
They are nuts.
369
00:16:59,040 --> 00:17:01,200
I mean, I don't know
what they're hoping for,
370
00:17:01,200 --> 00:17:03,560
but I think they're hoping
for seafood.
371
00:17:03,560 --> 00:17:06,160
OK, you two. You have waited...
372
00:17:06,160 --> 00:17:08,240
Good luck, mate.
..for this moment.
373
00:17:08,240 --> 00:17:11,080
You now have 30 minutes and...
374
00:17:13,440 --> 00:17:14,480
..seafood.
375
00:17:14,480 --> 00:17:16,680
ANDY: The scallops are there.
376
00:17:16,680 --> 00:17:18,160
CURTIS: The scallops are there.
377
00:17:18,160 --> 00:17:19,240
Sashi!
378
00:17:19,240 --> 00:17:21,480
SASHI: Yes!
Your scallops are here!
379
00:17:22,160 --> 00:17:23,400
Arggh!
380
00:17:24,600 --> 00:17:25,760
MICHAEL: How are you going, Jules?
381
00:17:25,760 --> 00:17:27,240
JULIE: Good, love.
What are you making?
382
00:17:27,240 --> 00:17:30,920
I'm just doing seared scallops with
apple slaw and crispy prosciutto.
383
00:17:30,920 --> 00:17:32,800
Oh, perfect.
What are you doing?
384
00:17:32,800 --> 00:17:34,520
Scallop ceviche.
Oh, nice.
385
00:17:34,520 --> 00:17:36,520
Use the apple juice to cure it.
Yeah.
386
00:17:36,520 --> 00:17:38,640
And then just some pickled apple
387
00:17:38,640 --> 00:17:41,000
and some crispy kohlrabi bits and
stuff like that through it as well.
388
00:17:41,000 --> 00:17:42,000
Beautiful.
389
00:17:42,000 --> 00:17:43,880
Seeing Julie's doing
scallops and bacon.
390
00:17:43,880 --> 00:17:45,160
It's a perfect combination.
391
00:17:45,160 --> 00:17:47,360
So not only have I got to cook
a good dish in 30 minutes,
392
00:17:47,360 --> 00:17:49,200
I've got to do one
that beats Julie Goodwin.
393
00:17:49,200 --> 00:17:52,000
I've only got 30 minutes to cook,
so I've got to get cracking.
394
00:17:52,000 --> 00:17:54,840
I just need to start on that
ceviche curing liquid.
395
00:17:54,840 --> 00:17:57,200
That's the most important step
for this entire dish.
396
00:17:57,200 --> 00:17:58,760
We've got a scallop-off
on the back bench.
397
00:17:58,760 --> 00:18:01,560
Julie and I stuck it out to the end
and decided on scallops.
398
00:18:01,560 --> 00:18:05,040
Michael is an extremely different
cook to me.
399
00:18:05,040 --> 00:18:08,000
He's... He's really clever,
really creative.
400
00:18:08,000 --> 00:18:09,800
And the way he puts flavours
together is something
401
00:18:09,800 --> 00:18:12,200
that I find really inspirational.
402
00:18:12,200 --> 00:18:16,600
So I know that Michael and I won't
end up doing the same kind of dish.
403
00:18:16,600 --> 00:18:19,040
They will be very different
scallop dishes.
404
00:18:19,040 --> 00:18:20,760
Alright. They're all cooking now.
405
00:18:20,760 --> 00:18:22,680
Some with a lot more time
than others.
406
00:18:22,680 --> 00:18:24,960
All the way down to the end
of the 30 minutes.
Yeah.
407
00:18:24,960 --> 00:18:28,240
Of course, they must use
the Modi apples.
408
00:18:28,240 --> 00:18:29,440
They're one of my favourite apples.
409
00:18:29,440 --> 00:18:31,080
They're great for eating
and cooking.
410
00:18:31,080 --> 00:18:33,480
They're 100% Aussie grown
and they're exclusive to Coles.
411
00:18:33,480 --> 00:18:35,040
I, for one, am very excited to see
412
00:18:35,040 --> 00:18:36,840
what these guys have chosen
to cook with.
413
00:18:36,840 --> 00:18:39,080
Me too. Let's go and check them out.
Ooh, yeah.
414
00:18:39,080 --> 00:18:40,720
Tommy.
Hey. How are you going?
415
00:18:40,720 --> 00:18:44,240
Front bench. 57 minutes.
Just under an hour you had.
416
00:18:44,240 --> 00:18:46,240
Yep.
What are you making?
417
00:18:46,240 --> 00:18:49,800
I'm making a fun play on a
Vietnamese dessert called banh gan,
418
00:18:49,800 --> 00:18:51,680
which looks kind of like...
419
00:18:51,680 --> 00:18:53,320
It's kind of like an overbaked flan.
420
00:18:53,320 --> 00:18:55,320
You overcook the crap out of it,
421
00:18:55,320 --> 00:18:57,440
and then it gives you
this really nice texture
422
00:18:57,440 --> 00:18:58,720
and little bubbles inside it.
423
00:18:58,720 --> 00:19:02,480
I was actually really surprised
that you went so early, to be honest.
424
00:19:02,480 --> 00:19:04,360
Yeah. I wanted to kind of
change things up.
425
00:19:04,360 --> 00:19:07,040
I don't want to, you know,
just keep doing savoury.
426
00:19:07,040 --> 00:19:09,000
I want to kind of see if I can
test myself with sweet.
427
00:19:09,000 --> 00:19:10,480
Can't wait to try it.
428
00:19:10,480 --> 00:19:12,920
I still haven't got my flan
into the oven.
429
00:19:12,920 --> 00:19:14,600
I'm worried about the cook in time
430
00:19:14,600 --> 00:19:17,800
because it usually takes me
about 25 minutes to cook a banh gan,
431
00:19:17,800 --> 00:19:19,160
and I'm just putting it in now,
432
00:19:19,160 --> 00:19:21,240
and I really need it to set.
433
00:19:21,240 --> 00:19:23,480
No matter when you started,
434
00:19:23,480 --> 00:19:25,240
you've only got 20 minutes to go.
435
00:19:25,240 --> 00:19:26,600
20 minutes, guys!
HARRY: Whoo!
436
00:19:26,600 --> 00:19:30,320
(SPECTATORS SHOUT ENCOURAGEMENT)
Whoo-whoo!
437
00:19:33,280 --> 00:19:34,440
WOMAN: Sashi...
438
00:19:36,200 --> 00:19:38,120
WOMAN: Sashi, just casual.
439
00:19:38,120 --> 00:19:40,520
I might burn something, you know.
(LAUGHTER)
440
00:19:40,520 --> 00:19:42,560
Aldo. What's cooking?
441
00:19:42,560 --> 00:19:45,200
A dish that we do back in Naples
for Carnival.
442
00:19:45,200 --> 00:19:47,160
It's called chiacchiere.
Fried pastry.
443
00:19:47,160 --> 00:19:49,880
But I'm going to stuff them up
with poached apple.
444
00:19:49,880 --> 00:19:52,840
The ingredients that I got
was definitely worth the wait
to that point,
445
00:19:52,840 --> 00:19:56,000
but I'm actually concerned about
the timing wise,
446
00:19:56,000 --> 00:19:58,360
because normally it would take me
at least 45 minutes.
447
00:19:58,360 --> 00:19:59,840
So, break it down for me.
448
00:19:59,840 --> 00:20:02,280
So we're going to have the pastry and
it's got a little bit of booze in,
449
00:20:02,280 --> 00:20:03,920
and that's where I go
with the Frangelico.
450
00:20:03,920 --> 00:20:05,080
Fantastic.
451
00:20:05,080 --> 00:20:06,360
And then it's going to be fold,
452
00:20:06,360 --> 00:20:08,960
and that's going to be into the
apples for a little bit of sweetness.
453
00:20:08,960 --> 00:20:12,200
They're going to be served with
the beautiful Italian zabaglione.
454
00:20:12,200 --> 00:20:13,320
OK.
And that's it.
455
00:20:13,320 --> 00:20:15,080
You know, I've never heard
of that dish before.
456
00:20:15,080 --> 00:20:16,280
Yeah.
Always a first time.
457
00:20:16,280 --> 00:20:19,080
Looking at everything and making
the decision right at the end.
458
00:20:19,080 --> 00:20:21,520
It was the citrus. You just went,
"That's it. That's the dish."
459
00:20:21,520 --> 00:20:23,640
I would have loved some cinnamon,
but it didn't happen,
460
00:20:23,640 --> 00:20:25,120
so I've got to be happy
with what I got.
461
00:20:25,120 --> 00:20:27,520
Will this dish be great
without cinnamon?
462
00:20:28,560 --> 00:20:31,440
I'm getting very flustered
and very angry to myself
463
00:20:31,440 --> 00:20:35,640
that I put myself in this position
with not enough time.
464
00:20:35,640 --> 00:20:36,760
Come on, mate. Come on.
465
00:20:37,800 --> 00:20:40,040
33 minutes, it's not a lot of time,
466
00:20:40,040 --> 00:20:42,400
and cooking for Curtis as well.
467
00:20:42,400 --> 00:20:45,400
It's... Oh, my God. It's so hard.
468
00:20:57,920 --> 00:21:00,520
MAN: Let's go, guys. Come on.
(SPECTATORS SHOUT ENCOURAGEMENT)
469
00:21:02,120 --> 00:21:05,720
15 minutes to go, and my pancakes
are getting rolled out.
470
00:21:07,440 --> 00:21:12,560
Tommy is making a cake in the oven
in the same tin as me.
471
00:21:12,560 --> 00:21:15,800
He's making a caramel
and a whipped cream as well.
472
00:21:15,800 --> 00:21:17,680
I feel like we're
quite in sync today.
473
00:21:17,680 --> 00:21:19,040
Do you mind?
Yeah. Go for it.
474
00:21:19,040 --> 00:21:22,160
It's me and Sarah cooking apples
and under-bench staples.
475
00:21:22,160 --> 00:21:25,720
We've both got cake in the oven,
both waiting anxiously.
476
00:21:25,720 --> 00:21:27,720
So scary right now.
I don't know what's happening.
477
00:21:27,720 --> 00:21:30,440
I know. (LAUGHS)
What am I waiting for?
478
00:21:30,440 --> 00:21:33,520
What am I waiting for?
Someone to save us. (LAUGHS)
479
00:21:33,520 --> 00:21:34,640
I'm so anxious.
480
00:21:34,640 --> 00:21:37,760
Looking at the oven and waiting
for the invisible gateau
481
00:21:37,760 --> 00:21:38,960
just to cook through.
482
00:21:38,960 --> 00:21:40,080
I want it to be perfect.
483
00:21:40,080 --> 00:21:43,520
Today, there's just a lot more
pressure. I want to win.
484
00:21:43,520 --> 00:21:46,480
I just don't want to open the oven
even for a second.
485
00:21:47,760 --> 00:21:51,000
Oh, God, this is terrible.
This is so bad! (LAUGHS)
486
00:21:51,000 --> 00:21:53,200
Why do people do this?
Tommy...
487
00:21:53,200 --> 00:21:55,640
The texture I want from this
banh gan is really interesting.
488
00:21:55,640 --> 00:21:59,560
It's got a nice chewy, bitey texture
at the top layer,
489
00:21:59,560 --> 00:22:02,280
but in the middle, it's got
really soft and silky as well.
490
00:22:02,280 --> 00:22:06,400
How does yours look?
It's good. I need to cover it soon.
491
00:22:06,400 --> 00:22:08,480
But I just don't even want
to open it for a second.
492
00:22:08,480 --> 00:22:10,720
Agggh!
Why?
493
00:22:10,720 --> 00:22:13,560
This oven waiting game is terrible.
494
00:22:13,560 --> 00:22:15,600
I hate it all my life.
495
00:22:16,160 --> 00:22:17,280
Oh!
496
00:22:17,280 --> 00:22:20,760
So, at the 10-minute mark,
take that out.
497
00:22:26,040 --> 00:22:27,480
Come on, mate. Come on.
498
00:22:27,480 --> 00:22:30,360
Michael. You dug your heels in.
Curtis.
499
00:22:30,360 --> 00:22:33,160
You waited till the end.
Are you happy?
500
00:22:33,160 --> 00:22:34,920
I am. Look, I love apple and scallop.
501
00:22:34,920 --> 00:22:37,320
I think it's a great flavour
combination. It's a classic.
502
00:22:37,320 --> 00:22:39,360
I love ceviche, so I'm going to use
the apple juice
503
00:22:39,360 --> 00:22:42,200
as a bit of a curing and seasoning
for the ceviche, rather than lime.
504
00:22:42,200 --> 00:22:43,400
I've got a little bit
of lime in there
505
00:22:43,400 --> 00:22:45,000
just to brighten it up
a little bit, some chilli.
506
00:22:45,000 --> 00:22:48,320
It's definitely sort of a South-East
Asia meets South America ceviche.
507
00:22:48,320 --> 00:22:51,400
Are you glad you waited?
I am. I think, like...
508
00:22:51,400 --> 00:22:53,200
This kitchen is all about
pushing ourselves, right?
509
00:22:53,200 --> 00:22:54,480
And having a bit of fun.
510
00:22:54,480 --> 00:22:57,200
And I like cooking for you, Curtis,
and I wanna make sure I impress you.
511
00:22:57,200 --> 00:22:58,400
So extra pressure for me.
512
00:22:58,400 --> 00:23:00,160
OK, I'll just go.
No, no, no.
513
00:23:00,160 --> 00:23:01,320
I always want to impress you, Mel.
514
00:23:01,320 --> 00:23:04,440
Got 12 minutes to go
and I've sliced my scallops.
515
00:23:04,440 --> 00:23:06,160
I've made my little ceviche
curing liquid.
516
00:23:06,160 --> 00:23:07,960
They're going to go into that
in about one minute.
517
00:23:07,960 --> 00:23:09,640
I've sliced some apples
and some daikon
518
00:23:09,640 --> 00:23:10,880
that are going to go with it as well.
519
00:23:10,880 --> 00:23:12,160
I'm going to pickle half of them.
520
00:23:12,160 --> 00:23:13,560
And then I just need
to work out my garnish
521
00:23:13,560 --> 00:23:15,480
just to bring it all together
in...12 minutes.
522
00:23:16,720 --> 00:23:18,120
What am I doing?
523
00:23:25,480 --> 00:23:27,840
With 10 minutes to go,
I've got to cook my scallops..
524
00:23:29,640 --> 00:23:31,720
..and then assemble.
525
00:23:31,720 --> 00:23:34,920
I've got... My slaw is done.
My crispy prosciutto is done.
526
00:23:34,920 --> 00:23:36,680
Pickled apples are done.
527
00:23:36,680 --> 00:23:39,800
I want to have a little taste
of how that all is together,
528
00:23:39,800 --> 00:23:41,080
and then plate up.
529
00:23:42,240 --> 00:23:44,360
ALDO: Come on, mate. Seriously.
530
00:23:44,360 --> 00:23:47,400
I'm stressed because I know
that I've got a lot to do
531
00:23:47,400 --> 00:23:51,240
and I got to just keep running around
like a headless chook.
532
00:23:52,040 --> 00:23:53,640
MAN: Go, Aldo.
533
00:23:53,640 --> 00:23:54,840
# Yeah-eah-eah... #
534
00:23:54,840 --> 00:23:58,880
So now that pastry is done,
I need to roll the pastry out.
535
00:23:58,880 --> 00:24:00,120
I'm running out of time.
536
00:24:00,920 --> 00:24:02,360
Sweating.
537
00:24:03,040 --> 00:24:05,120
Sweating, sweating. Burning hot.
538
00:24:07,920 --> 00:24:10,040
JOCK: Aldo.
Hello.
539
00:24:10,040 --> 00:24:12,480
How many do we get each, Aldo?
I'm pretty hungry.
540
00:24:12,480 --> 00:24:14,480
Look, I can't...
ANDY: He's got three done.
541
00:24:14,480 --> 00:24:16,760
There's one... No, you touch one.
One? One?
542
00:24:16,760 --> 00:24:18,000
One each.
One?
543
00:24:18,000 --> 00:24:19,120
Come on, man.
544
00:24:19,120 --> 00:24:22,840
I cut the pastry twice more,
and the filling has to be there.
545
00:24:22,840 --> 00:24:25,000
I can't put just
a single piece of apple.
546
00:24:25,000 --> 00:24:26,760
So I got to stuff them up.
547
00:24:26,760 --> 00:24:28,640
So I got to be very careful,
even when I'm folding,
548
00:24:28,640 --> 00:24:31,200
otherwise they're going to burst
when I'm going to fry them off.
549
00:24:34,040 --> 00:24:35,760
Aldo! Do you want to know how long?
550
00:24:35,760 --> 00:24:37,520
Yeah.
You got five minutes to go, brother.
551
00:24:37,520 --> 00:24:39,760
Great.
(CHEERING, APPLAUSE)
552
00:24:39,760 --> 00:24:42,280
So good. Thanks, Andy.
553
00:24:44,400 --> 00:24:46,080
WOMAN: Beautiful, Christina.
554
00:24:49,960 --> 00:24:51,000
Beautiful.
555
00:24:51,000 --> 00:24:52,520
Go, Mindy.
556
00:24:54,160 --> 00:24:56,080
Hey!
557
00:24:56,080 --> 00:24:57,480
Oop! Now we've got more fire.
558
00:24:57,480 --> 00:25:00,560
That was unexpected. (LAUGHS)
559
00:25:00,560 --> 00:25:03,600
Eyebrows still there.
My fingers are still there.
560
00:25:03,600 --> 00:25:05,400
Never expect that.
561
00:25:05,400 --> 00:25:08,720
Even though I am burning everything,
my curry is in good hands.
562
00:25:08,720 --> 00:25:10,360
I've reduced the heat.
563
00:25:10,360 --> 00:25:13,280
They are cooking slow and gently.
It's still safe.
564
00:25:13,280 --> 00:25:15,320
Thank God this is a curry,
so plating-wise,
565
00:25:15,320 --> 00:25:17,160
I don't have to worry too much
into it.
566
00:25:17,160 --> 00:25:18,200
I'm all about flavour.
567
00:25:18,200 --> 00:25:22,400
I'm going to give the four judges
flavour, flavour, flavour.
568
00:25:22,400 --> 00:25:23,920
And nothing less than flavour.
569
00:25:23,920 --> 00:25:24,960
Ooh.
570
00:25:27,320 --> 00:25:28,480
Tastes alright.
571
00:25:28,480 --> 00:25:29,880
It's time to start
plating this dish up,
572
00:25:29,880 --> 00:25:32,520
and those 30 minutes have gone
super quick.
573
00:25:32,520 --> 00:25:34,320
I start plating up my dish,
and it's scallops on,
574
00:25:34,320 --> 00:25:36,240
and then all the other little
crunchy elements
575
00:25:36,240 --> 00:25:37,440
around each of the scallops
576
00:25:37,440 --> 00:25:39,800
so that every bite has
the perfect little bit of scallop
577
00:25:39,800 --> 00:25:41,520
and all the other textures
to go with it.
578
00:25:41,520 --> 00:25:44,320
These crunchy elements don't
really go classically on a ceviche,
579
00:25:44,320 --> 00:25:46,080
but this isn't a classic ceviche.
580
00:25:46,080 --> 00:25:47,840
This needs to be a cevich-yay,
581
00:25:47,840 --> 00:25:50,000
right up the top there,
that gets me up onto the gantry.
582
00:25:50,000 --> 00:25:52,160
So I'm going to go as hard as I can
to really lift this
583
00:25:52,160 --> 00:25:53,960
and make it cevich-yay.
584
00:25:53,960 --> 00:25:55,440
MINOLI: How many servings
are you making?
585
00:25:55,440 --> 00:25:58,440
JULIE: I'm plating up. I'm really
excited. Everything's done.
586
00:25:58,440 --> 00:25:59,760
Like, I'm going to make this.
587
00:26:00,600 --> 00:26:02,480
Oh, she forgot there's four of them!
588
00:26:02,480 --> 00:26:05,800
There's four judges to today and
I'm about to plate up three things.
589
00:26:05,800 --> 00:26:08,480
I don't want people
fighting over the scallops.
590
00:26:08,480 --> 00:26:10,520
Oh, my God.
591
00:26:10,520 --> 00:26:11,680
Can't forget Curtis.
592
00:26:11,680 --> 00:26:14,640
I doubt that Curtis would take
kindly to being forgotten.
593
00:26:14,640 --> 00:26:17,840
He looks like a boy who likes
to be fed. I'd better feed him.
594
00:26:17,840 --> 00:26:21,080
(CHEERING, APPLAUSE)
595
00:26:21,080 --> 00:26:23,920
SARAH: I open the oven,
and the gateau,
596
00:26:23,920 --> 00:26:28,280
it's got that perfect amount of push
as I, you know, press through
597
00:26:28,280 --> 00:26:30,040
and it's caramelised on the top.
598
00:26:30,040 --> 00:26:32,120
It's cooked exactly how I want it.
599
00:26:32,120 --> 00:26:35,200
I am trying to take this
out of the tin
600
00:26:35,200 --> 00:26:38,880
and it's just completely stuck
on the bottom.
601
00:26:38,880 --> 00:26:40,200
Oh, my gosh.
602
00:26:40,200 --> 00:26:42,040
I'm trying to slice
around the outside
603
00:26:42,040 --> 00:26:46,320
just to be able to...to bring
that cake out of the tin.
604
00:26:46,320 --> 00:26:48,280
But it's not looking good.
605
00:26:49,560 --> 00:26:53,360
I'm looking at Tommy and
his is doing the exact same thing.
606
00:26:53,360 --> 00:26:54,720
What is going on here?
607
00:26:54,720 --> 00:26:58,160
We're literally having the same cook
side by side.
608
00:26:58,160 --> 00:26:59,560
(SQUEALS) Tommy!
609
00:26:59,560 --> 00:27:02,000
Shh! Shh! Shh!
610
00:27:02,000 --> 00:27:07,960
I'm trying to unmould this banh gan
and it is not coming out.
611
00:27:09,240 --> 00:27:11,920
I am panicking like
I've never panicked before.
612
00:27:11,920 --> 00:27:14,400
If I can't get this out,
I don't have a dish.
613
00:27:16,200 --> 00:27:17,240
It's stuck.
614
00:27:17,240 --> 00:27:19,920
I'm not even going to get
anything on the plate.
615
00:27:19,920 --> 00:27:25,280
There is nothing worse than serving
an empty plate to the judges.
616
00:27:35,480 --> 00:27:37,440
You've only got one minute to go.
ANDY: One minute!
617
00:27:37,440 --> 00:27:39,200
(CHEERING, APPLAUSE)
618
00:27:43,320 --> 00:27:44,960
SARAH: It's stuck.
619
00:27:44,960 --> 00:27:48,720
My cake is still not coming out.
I'm so panicked right now.
620
00:27:48,720 --> 00:27:52,360
And I can see I'm losing
a layer of this cake
621
00:27:52,360 --> 00:27:53,680
in the bottom of the tin.
622
00:27:53,680 --> 00:27:55,440
But I just need to put it
on the plate.
623
00:27:55,440 --> 00:27:57,600
It's tipping out.
MELISSA: Oh!
624
00:28:00,200 --> 00:28:01,320
Oh, my God.
625
00:28:01,320 --> 00:28:03,240
Half of it...
I think half of it's stuck in there.
626
00:28:03,240 --> 00:28:04,360
Yeah.
627
00:28:04,360 --> 00:28:06,560
It's stuck to the bottom.
628
00:28:08,960 --> 00:28:10,160
(TOMMY INHALES SHARPLY)
629
00:28:10,160 --> 00:28:11,440
That's OK. She's alright.
630
00:28:11,440 --> 00:28:13,360
When the banh gan comes out
of its mould,
631
00:28:13,360 --> 00:28:17,320
it isn't the most beautiful thing
I've ever seen before,
632
00:28:17,320 --> 00:28:19,760
but I think it will taste amazing.
633
00:28:19,760 --> 00:28:23,040
30 seconds!
634
00:28:23,040 --> 00:28:24,600
So stressful.
635
00:28:24,600 --> 00:28:27,120
I'm going to plate it up
all in a straight line
636
00:28:27,120 --> 00:28:29,320
on just on one side of the plates.
637
00:28:29,320 --> 00:28:32,480
I never plated anything
that small in my life,
638
00:28:32,480 --> 00:28:35,200
and I'm actually embarrassed
of myself.
639
00:28:35,200 --> 00:28:38,880
But, you know, sometimes
finger food is delicious.
640
00:28:39,800 --> 00:28:41,800
ANDY: Ready or not, you got 10...
641
00:28:41,800 --> 00:28:46,640
ALL: 9! 8! 7! 6! 5!
642
00:28:46,640 --> 00:28:50,440
4! 3! 2! 1!
643
00:28:50,440 --> 00:28:52,640
That's it!
(ALL CHEER, APPLAUD)
644
00:28:52,640 --> 00:28:55,920
That was making me sweat.
Tommy down to the wire.
645
00:28:59,240 --> 00:29:01,240
SARAH: Oh, my God. That was too much.
646
00:29:01,240 --> 00:29:03,400
(LAUGHS)
647
00:29:03,400 --> 00:29:04,800
ALDO: I think I got a shot
to win immunity,
648
00:29:04,800 --> 00:29:07,880
because apple is there,
I done it in 33 minutes.
649
00:29:07,880 --> 00:29:09,440
So I'm very happy.
650
00:29:11,400 --> 00:29:13,720
Gosh, it's just so stressful,
this kitchen.
651
00:29:13,720 --> 00:29:17,960
This dish, the whole idea of it is to
have these beautiful layers of apple,
652
00:29:17,960 --> 00:29:19,800
and that's the texture
coming through.
653
00:29:19,800 --> 00:29:23,640
And unfortunately, the whole base
layer has stuck to the tin.
654
00:29:23,640 --> 00:29:28,040
so it just doesn't look anything
like what I was hoping to.
655
00:29:28,040 --> 00:29:32,600
Could definitely be what, you know,
makes or breaks my dish.
656
00:29:37,640 --> 00:29:40,600
OK. Increasing and decreasing
was today's challenge.
657
00:29:40,600 --> 00:29:43,240
Of course, you had to use
the apples.
658
00:29:43,240 --> 00:29:47,240
Now, the more ingredients you had,
the less time you got.
659
00:29:49,600 --> 00:29:50,880
First up...
660
00:29:51,760 --> 00:29:52,880
..Sashi.
661
00:29:52,880 --> 00:29:55,160
(CHEERING, APPLAUSE)
662
00:29:55,160 --> 00:30:00,320
SASHI: I know that I've done a good
job. The curry looks amazing.
663
00:30:00,320 --> 00:30:03,400
But I don't know whether
I've done enough to win immunity.
664
00:30:03,400 --> 00:30:05,520
Sashi, please introduce your dish.
665
00:30:05,520 --> 00:30:09,640
I've made a pork and apple...
like a red curry,
666
00:30:09,640 --> 00:30:11,760
with grilled pineapples
in the curry.
667
00:30:11,760 --> 00:30:17,720
Some parsnip chips, toasted peanuts
and kaffir lime and chilli.
668
00:30:18,960 --> 00:30:23,080
You were holding out for scallops
and you didn't get them.
669
00:30:23,080 --> 00:30:25,280
I don't want to take the risk
of waiting till the end
670
00:30:25,280 --> 00:30:27,800
and there's no scallops,
then I'll be stuck.
671
00:30:27,800 --> 00:30:32,480
I tried to pack as much flavour
as possible within the 39 minutes.
672
00:30:36,000 --> 00:30:38,800
I mean, it's almost impossible
to make a wonderful curry
673
00:30:38,800 --> 00:30:40,400
in 39 minutes.
674
00:30:50,920 --> 00:30:57,400
Getting that much flavour in a bowl
in 39 minutes is...exceptional.
675
00:30:57,400 --> 00:31:00,040
It is reeking of lime leaf.
676
00:31:00,040 --> 00:31:01,720
The spice level is just right.
677
00:31:01,720 --> 00:31:05,400
There's a crunch from the peanuts,
the sweetness from the apple.
678
00:31:05,400 --> 00:31:08,840
Mate, it is a delicious
bowl of food.
679
00:31:08,840 --> 00:31:12,720
That will undoubtedly be
hanging around the top today.
680
00:31:13,800 --> 00:31:15,400
Sashi, it's so tasty.
681
00:31:15,400 --> 00:31:16,960
It really is just so tasty.
682
00:31:18,000 --> 00:31:20,760
The cleverness in it.
683
00:31:20,760 --> 00:31:23,320
You know, the parsnip chips
that you put over the top
684
00:31:23,320 --> 00:31:25,400
give a real earthiness to it.
685
00:31:25,400 --> 00:31:26,720
It is a wonderful plate of food.
686
00:31:27,880 --> 00:31:29,040
Thank you.
687
00:31:29,040 --> 00:31:34,080
Sashi, your ability to generate
that amount of umami,
688
00:31:34,080 --> 00:31:36,800
and it's just epic amounts
of umami in the dish,
689
00:31:36,800 --> 00:31:40,160
in 39 minutes
just absolutely blows my mind.
690
00:31:40,160 --> 00:31:44,040
An amount of flavour and depth that,
if you had to hazard a guess,
691
00:31:44,040 --> 00:31:47,800
would be three times more time
to be able to do that.
692
00:31:47,800 --> 00:31:49,360
Once again, wow.
693
00:31:49,360 --> 00:31:51,720
Thanks, Sashi.
No problem. Thank you.
694
00:31:51,720 --> 00:31:53,560
(CHEERING, APPLAUSE)
695
00:31:56,880 --> 00:32:00,160
Next up, Tommy.
696
00:32:00,160 --> 00:32:02,840
(CHEERING, APPLAUSE)
ALDO: Go, Tommy!
697
00:32:02,840 --> 00:32:04,320
Alright, let's do this, huh?
698
00:32:05,360 --> 00:32:06,880
Here you go. My little friend.
699
00:32:08,080 --> 00:32:09,480
His little friend.
700
00:32:10,960 --> 00:32:14,520
I'm going to wait until it's awkward
and then I'll stop.
701
00:32:14,520 --> 00:32:17,760
No, awkward would be making
eye contact with each of us
702
00:32:17,760 --> 00:32:19,240
while pouring.
703
00:32:19,240 --> 00:32:20,240
Thank you.
704
00:32:21,720 --> 00:32:23,880
Alright, Tommy.
What have you made, mate?
705
00:32:23,880 --> 00:32:27,960
Today I've made a banh gan with
an apple caramel and an apple cream.
706
00:32:27,960 --> 00:32:31,040
Awesome. Are you happy
with the final result?
707
00:32:31,040 --> 00:32:34,200
Look, she's a little bit ugly,
708
00:32:34,200 --> 00:32:36,000
but she's mine, and it's fine.
709
00:32:36,000 --> 00:32:39,120
She tastes pretty good,
and I'm happy about that.
710
00:32:39,120 --> 00:32:40,360
And it's a she.
711
00:32:40,360 --> 00:32:42,560
It is she for some reason
and I'm not sure why.
712
00:32:42,560 --> 00:32:44,200
Congratulations.
713
00:32:44,200 --> 00:32:46,560
Thank you.
Let's just dive into it, shall we?
714
00:33:09,720 --> 00:33:11,280
Tommy...
Yep.
715
00:33:11,280 --> 00:33:13,080
..I could've eaten all of that
on my own.
716
00:33:13,080 --> 00:33:14,680
It was delicious.
Thank you.
717
00:33:14,680 --> 00:33:16,400
Really interesting texture.
718
00:33:16,400 --> 00:33:18,840
Overall, I think it's just
a great dessert.
719
00:33:18,840 --> 00:33:21,640
I love the way that
you've used the apples
720
00:33:21,640 --> 00:33:25,480
in something that is nostalgic
and delicious for you yourself.
721
00:33:25,480 --> 00:33:29,040
And it's the perfect use for
the apple, to be honest. Well done.
722
00:33:30,000 --> 00:33:32,880
I love the apple caramel sauce.
It is so good.
723
00:33:32,880 --> 00:33:34,040
I mean, you just...
724
00:33:34,040 --> 00:33:37,480
The apple flavour is just right front
and centre. It's just delicious.
725
00:33:38,640 --> 00:33:40,680
There are so many deserts
throughout South-East Asia
726
00:33:40,680 --> 00:33:44,160
that have a weird
sponge-like texture,
727
00:33:44,160 --> 00:33:47,200
and the reason for it is that it is
refreshing in the heat.
728
00:33:47,200 --> 00:33:49,520
So. while there are some very rich,
729
00:33:49,520 --> 00:33:51,400
deeply caramelised flavours
going on,
730
00:33:51,400 --> 00:33:54,960
there's a light lift
and a refreshment going on there.
731
00:33:54,960 --> 00:33:58,240
And in...in... I think
that's the magic of the dish.
732
00:33:58,240 --> 00:33:59,880
Like, this is... It's both.
733
00:34:01,240 --> 00:34:03,240
ANDY: I thought
it was a real success,
734
00:34:03,240 --> 00:34:05,640
and I think that you need
to continue to research
735
00:34:05,640 --> 00:34:07,200
and do what you're doing,
736
00:34:07,200 --> 00:34:09,160
because is finding
these little gems are...
737
00:34:09,160 --> 00:34:11,320
That's exactly what they are.
They're gems for you.
738
00:34:11,320 --> 00:34:12,960
So, good stuff.
739
00:34:12,960 --> 00:34:14,600
Well done, mate.
Thank you so much. Thank you.
740
00:34:14,600 --> 00:34:17,800
(APPLAUSE)
741
00:34:27,160 --> 00:34:28,320
Next up, Sarah.
742
00:34:28,320 --> 00:34:29,440
(APPLAUSE)
743
00:34:29,440 --> 00:34:32,240
ALDO: Go, Sarah!
744
00:34:35,280 --> 00:34:40,600
SARAH: I think this cake is
definitely enough to win immunity.
745
00:34:42,720 --> 00:34:48,040
But I just hope that
the last flustered moment...
746
00:34:49,000 --> 00:34:50,400
..hasn't ruined it for me.
747
00:35:10,440 --> 00:35:12,960
ANDY: OK, Sarah, what's the dish?
748
00:35:12,960 --> 00:35:16,120
So, it's an invisible apple gateau.
749
00:35:36,920 --> 00:35:39,480
You're really making me sweat
over here. (LAUGHS)
750
00:35:41,560 --> 00:35:43,080
I really like it.
751
00:35:44,200 --> 00:35:45,520
I think it's delicious.
752
00:35:45,520 --> 00:35:47,720
I think in the same way when you eat
a great pomme dauphinoise,
753
00:35:47,720 --> 00:35:51,120
you sort of think to yourself,
"Is this potato I'm eating
754
00:35:51,120 --> 00:35:53,920
"or is it some sort of creamy,
delicious amalgamation
755
00:35:53,920 --> 00:35:55,560
"of the sum of the ingredients?"
You know?
756
00:35:55,560 --> 00:35:57,960
And it sort of just turns
into its own thing.
757
00:35:57,960 --> 00:36:00,800
And here, you do get
the individual slices of apple,
758
00:36:00,800 --> 00:36:02,920
you still feel the texture,
but only just.
759
00:36:02,920 --> 00:36:04,920
And you have to stop yourself
and think,
760
00:36:04,920 --> 00:36:09,240
"Well, what is it that I'm eating?"
And I think that's very clever.
761
00:36:09,240 --> 00:36:10,880
I didn't think I was gonna like it
762
00:36:10,880 --> 00:36:14,040
and I thought it looked
really cakey and tight.
763
00:36:14,040 --> 00:36:16,560
But when you're eating it,
it needs to be that tight
764
00:36:16,560 --> 00:36:19,320
to have that illusion
between the apple and the cake
765
00:36:19,320 --> 00:36:21,160
and I would have drowned it
766
00:36:21,160 --> 00:36:23,680
in more of the caramel
sauce, personally.
Caramel. (CHUCKLES)
767
00:36:23,680 --> 00:36:26,640
But, um...
I saw you take a big dunk of it.
768
00:36:26,640 --> 00:36:29,320
(LAUGHS)
Yeah, there was very little there.
That's just me.
769
00:36:29,320 --> 00:36:32,200
Only had... Took a tiny little bit.
And I left the spoon in there.
770
00:36:32,200 --> 00:36:33,480
(LAUGHS)
771
00:36:33,480 --> 00:36:35,520
Come on, seriously,
there's still some left.
772
00:36:35,520 --> 00:36:38,000
No, I thought it was great.
I thought it was really great.
773
00:36:38,000 --> 00:36:39,440
Amazing. Thank you.
774
00:36:39,440 --> 00:36:42,840
Sarah, lovely balance of flavours
within your dish.
775
00:36:42,840 --> 00:36:45,800
I know this particular cake
didn't quite come out of the pan
776
00:36:45,800 --> 00:36:48,480
the way that you hoped,
but the flavours are true.
777
00:36:48,480 --> 00:36:49,880
Amazing. Thank you.
778
00:36:49,880 --> 00:36:51,480
Win.
779
00:36:51,480 --> 00:36:54,120
Even though you didn't get
the whole thing out of the tin...
780
00:36:54,120 --> 00:36:55,480
I know.
..win.
781
00:36:55,480 --> 00:36:57,120
I think we're all kind of won over.
782
00:36:57,120 --> 00:36:59,200
It's all good work.
Amazing. Thank you.
783
00:36:59,200 --> 00:37:01,960
Thanks so much. Thanks.
(APPLAUSE)
784
00:37:03,000 --> 00:37:04,160
Relief.
785
00:37:06,720 --> 00:37:08,600
(CHUCKLES) Thank you.
786
00:37:08,600 --> 00:37:10,160
(SIGHS) Relief.
787
00:37:10,160 --> 00:37:12,080
Next up, it's Mindy.
788
00:37:13,920 --> 00:37:17,680
MINDY: I did some little mandarin
pancakes, stir-fried mince pork
789
00:37:17,680 --> 00:37:19,760
and an apple nahm jim.
790
00:37:19,760 --> 00:37:23,840
You've brought together a dish
that is super tasty, really fun,
791
00:37:23,840 --> 00:37:25,880
punctuated with lots of textures.
792
00:37:25,880 --> 00:37:28,480
I love the pork for its richness.
793
00:37:28,480 --> 00:37:31,080
I think the pancake
could be a little bit thinner.
794
00:37:31,080 --> 00:37:32,720
It is nice and soft and pliable
795
00:37:32,720 --> 00:37:34,560
but I think you could have gone
even thinner
796
00:37:34,560 --> 00:37:37,440
and had it just almost disappear.
797
00:37:37,440 --> 00:37:38,840
Alvin.
798
00:37:39,920 --> 00:37:42,600
ALVIN: I made apple
and butterscotch.
799
00:37:42,600 --> 00:37:44,760
It was delicious
and it's almost there
800
00:37:44,760 --> 00:37:49,640
and I think if you had more time, it
would probably be absolutely perfect.
801
00:37:49,640 --> 00:37:52,880
But, that kind of dish from you,
fantastic.
802
00:37:52,880 --> 00:37:54,000
Really good, mate.
803
00:37:54,000 --> 00:37:55,280
Christina.
(APPLAUSE)
804
00:37:55,280 --> 00:37:56,560
Go, Christina.
805
00:37:56,560 --> 00:37:59,280
CHRISTINA: So I've basically done
a flatbread
806
00:37:59,280 --> 00:38:01,960
with some different textures
of apple.
807
00:38:01,960 --> 00:38:05,200
So there's apple butter,
pickled apple and a ricotta.
808
00:38:05,200 --> 00:38:07,120
I don't love it and I don't hate it.
809
00:38:07,120 --> 00:38:09,320
I think for me,
the flatbread's fine,
810
00:38:09,320 --> 00:38:11,800
it's not the best flatbread
I've ever had, it's not the worst.
811
00:38:11,800 --> 00:38:16,640
And I like everything
bar the pickled and the raw apple.
812
00:38:16,640 --> 00:38:17,960
John!
813
00:38:17,960 --> 00:38:20,240
JOHN: I've made for you apple pie.
814
00:38:20,240 --> 00:38:22,840
John, I think it would have been
a very different conversation
815
00:38:22,840 --> 00:38:25,920
had the pastry just been cooked
for three minutes less.
816
00:38:25,920 --> 00:38:27,440
Yeah.
I mean, really, that's it.
817
00:38:27,440 --> 00:38:31,720
Every single component was yelling
apple and textures were fantastic.
818
00:38:31,720 --> 00:38:33,760
Everything just except that pastry.
819
00:38:33,760 --> 00:38:35,400
Thanks, mate.
Thank you.
820
00:38:35,400 --> 00:38:37,040
Thanks, John.
(APPLAUSE)
821
00:38:39,000 --> 00:38:43,000
And now, with a big festive
bowl of food, Aldo!
822
00:38:43,000 --> 00:38:44,640
Oh!
823
00:38:44,640 --> 00:38:46,920
(APPLAUSE)
824
00:38:46,920 --> 00:38:48,880
You're gonna be stuffed after this!
825
00:38:48,880 --> 00:38:51,360
Oh, the generosity!
Oh!
826
00:38:51,360 --> 00:38:53,160
The generosity!
827
00:38:53,160 --> 00:38:55,000
Sometimes, can I do
something different?
828
00:38:55,000 --> 00:38:56,200
(MELISSA LAUGHS)
829
00:38:57,560 --> 00:38:59,080
Righto, Aldo, what's the dish?
830
00:38:59,080 --> 00:39:02,320
So, it is basically fried dough
831
00:39:02,320 --> 00:39:05,840
which is stuffed with apple and then
you've got classic zabaglione.
832
00:39:05,840 --> 00:39:09,920
And a little bit of fresh macerated
fruit to give a bit of sharpness.
833
00:39:09,920 --> 00:39:13,280
And you were gagging
for some cinnamon.
834
00:39:13,280 --> 00:39:15,000
Yes.
You didn't get it.
835
00:39:15,000 --> 00:39:16,800
Nup.
But then you still went.
836
00:39:16,800 --> 00:39:19,480
Would it have been the same dish
just with some cinnamon in it?
837
00:39:19,480 --> 00:39:21,640
It would have been a different dish.
Right.
838
00:39:21,640 --> 00:39:24,160
Like, the pastry would have been
done in a mille-feuille style,
839
00:39:24,160 --> 00:39:27,120
then it would have been
an apple cinnamon custard.
840
00:39:27,120 --> 00:39:31,280
And there would actually have been
possibility with the end result.
841
00:39:31,280 --> 00:39:34,480
I love it. It's...me.
842
00:39:34,480 --> 00:39:36,600
It's just a bite. That's it.
843
00:39:36,600 --> 00:39:38,400
Finger food. But a sweet one.
844
00:39:51,920 --> 00:39:53,880
Aldo, the pastry...
845
00:39:53,880 --> 00:39:55,720
..is perfect. It's super nice.
846
00:39:55,720 --> 00:39:58,160
You can get the zing of the zest
in there, as it should be.
847
00:39:58,160 --> 00:40:00,280
Zabaglione, also, is fantastic.
848
00:40:00,280 --> 00:40:03,120
I wish there was probably more of it
and I could actually get messy.
849
00:40:03,120 --> 00:40:04,200
(CHUCKLES)
850
00:40:04,200 --> 00:40:08,080
The apple mixture with the Cointreau
is brilliant.
851
00:40:08,080 --> 00:40:09,840
I wanna commend you for getting
all this done.
852
00:40:09,840 --> 00:40:11,880
Because 33 minutes to get all that,
you know,
853
00:40:11,880 --> 00:40:13,480
there's a fair few components there.
854
00:40:13,480 --> 00:40:16,160
You made dough, you made your
apple mix, your zabaglione.
855
00:40:16,160 --> 00:40:18,280
And they were all really,
really well executed.
856
00:40:19,360 --> 00:40:21,040
Yeah, another really good dish
from you, Aldo.
857
00:40:21,040 --> 00:40:22,560
I think, like, you're...
858
00:40:22,560 --> 00:40:25,120
I reckon you would have been tempted
and tempted and tempted,
859
00:40:25,120 --> 00:40:27,160
if you just keep your cool,
keep your calm,
860
00:40:27,160 --> 00:40:29,840
and go straight towards that
and executed that well,
861
00:40:29,840 --> 00:40:31,920
it's a big thumbs-up, mate.
Thank you.
862
00:40:31,920 --> 00:40:35,000
A small, perfectly formed
little bite of joy.
863
00:40:35,000 --> 00:40:37,600
Um, I loved the textures going on.
864
00:40:37,600 --> 00:40:42,000
You know, the pastry had that lovely
kind of short texture to it.
865
00:40:42,000 --> 00:40:43,880
Beautiful sweetness.
866
00:40:43,880 --> 00:40:46,440
The apples had a lovely tender
texture to them.
867
00:40:46,440 --> 00:40:48,760
I'm glad that they weren't
sort of one way or another
868
00:40:48,760 --> 00:40:51,720
because they really lent themselves
perfectly to the dish.
869
00:40:51,720 --> 00:40:53,280
And then the richness
of the zabaglione
870
00:40:53,280 --> 00:40:55,040
just to kind of bring everything
together.
871
00:40:55,040 --> 00:40:57,000
Thank you.
Well done.
872
00:40:57,000 --> 00:40:58,520
(APPLAUSE)
873
00:41:05,400 --> 00:41:08,440
Next up, all the way from
the very back of the kitchen,
874
00:41:08,440 --> 00:41:11,240
on the scallop bench,
it's Julie Goodwin.
875
00:41:11,240 --> 00:41:13,080
(APPLAUSE)
Go, Jules!
876
00:41:25,560 --> 00:41:29,640
Julie, you had 30 minutes,
you chose ingredients over time.
877
00:41:29,640 --> 00:41:30,880
I did.
What did you make us?
878
00:41:30,880 --> 00:41:34,720
Uh, it's scallops with
an apple slaw and prosciutto.
879
00:41:34,720 --> 00:41:36,120
Magic.
880
00:41:58,200 --> 00:42:00,160
Julie, I'm glad
you waited to the end
881
00:42:00,160 --> 00:42:03,920
because I feel like 30 minutes
is like...that's your go-to.
882
00:42:03,920 --> 00:42:05,720
Like, that's when you really shine.
883
00:42:05,720 --> 00:42:10,440
Very classic stuff on the plate here
and executed pretty bloody well.
884
00:42:10,440 --> 00:42:15,280
Um, Julie, classic flavours,
lovely produce treated with respect.
885
00:42:15,280 --> 00:42:17,200
For me, a very pleasing dish.
886
00:42:17,200 --> 00:42:18,680
Thank you.
887
00:42:18,680 --> 00:42:20,600
Perfectly cooked scallop, Julie.
888
00:42:20,600 --> 00:42:23,280
Really, really impressive -
caramelised on the outside.
889
00:42:23,280 --> 00:42:25,560
It's not easy to do, 'cause
that's a very small scallop
890
00:42:25,560 --> 00:42:28,040
so it's hard to get
the intense heat on it
891
00:42:28,040 --> 00:42:30,240
and it's very easy to undercook it
or overcook it.
892
00:42:30,240 --> 00:42:32,080
But I thought it was really good.
893
00:42:32,080 --> 00:42:35,560
The only criticism I would have of it
was it needed a bit more brightness,
894
00:42:35,560 --> 00:42:38,880
a bit more acidity, squeeze of lemon,
maybe, in that, um...
895
00:42:38,880 --> 00:42:40,480
..slaw mix.
896
00:42:40,480 --> 00:42:42,680
But all in all,
it's a very good classic dish.
897
00:42:42,680 --> 00:42:44,640
Thank you. Thanks so much.
Go, Julie.
898
00:42:44,640 --> 00:42:46,360
(APPLAUSE)
899
00:42:49,240 --> 00:42:50,960
Oh, phew.
900
00:42:50,960 --> 00:42:53,200
Good job.
Legend.
901
00:42:53,200 --> 00:42:54,320
Thanks.
902
00:42:54,320 --> 00:42:56,440
Next up, it's Michael.
903
00:42:56,440 --> 00:42:58,000
(APPLAUSE)
904
00:43:01,040 --> 00:43:04,120
MICHAEL: I'm actually really happy
with how my dish tastes, but...
905
00:43:04,120 --> 00:43:07,280
..the big question here, I guess,
is how my dish looks visually,
906
00:43:07,280 --> 00:43:10,360
and if that will cost me
the chance at immunity.
907
00:43:22,560 --> 00:43:24,360
Michael, what's the dish?
908
00:43:24,360 --> 00:43:26,240
So, we've got
an apple and scallop ceviche.
909
00:43:26,240 --> 00:43:29,320
You stole your nerves,
you stood there,
910
00:43:29,320 --> 00:43:32,480
and you decided to wait for scallops.
Yeah. Yep.
911
00:43:32,480 --> 00:43:35,280
Are you happy?
I am. I mean, oh...
912
00:43:35,280 --> 00:43:37,560
If we were eating with the
lights off, I'd be really happy.
913
00:43:37,560 --> 00:43:39,320
(LAUGHS)
But... No, I am. It was...
914
00:43:39,320 --> 00:43:41,320
Not that kind of show.
No, I know. Yeah.
915
00:43:41,320 --> 00:43:43,000
Look, it was...it was really fun.
916
00:43:43,000 --> 00:43:44,440
It definitely was
pretty nerve-racking
917
00:43:44,440 --> 00:43:45,560
standing there for that long,
918
00:43:45,560 --> 00:43:47,480
but I was really happy
with how it tasted.
919
00:43:47,480 --> 00:43:49,240
And, yeah, I think
the flavours work.
920
00:43:49,240 --> 00:43:51,560
It's not often I stand up here super
happy about how something tastes.
921
00:43:51,560 --> 00:43:52,680
So I'm pumped, yeah.
Sure.
922
00:43:52,680 --> 00:43:54,280
Well, you know,
we love ugly-delicious
923
00:43:54,280 --> 00:43:56,200
so, if it tastes
as good as it smells,
924
00:43:56,200 --> 00:43:59,080
then I think you might be,
you know, right up there.
925
00:44:10,840 --> 00:44:12,520
JOCK: Michael...
926
00:44:12,520 --> 00:44:14,320
..I love this.
927
00:44:15,760 --> 00:44:17,440
Got everything I wanted -
it's got the sourness,
928
00:44:17,440 --> 00:44:19,640
it's got the sweetness,
it's got the saltiness.
929
00:44:19,640 --> 00:44:22,120
But there's also interesting
stuff going on there,
930
00:44:22,120 --> 00:44:24,000
whether it's the lime leaf,
the curry leaf,
931
00:44:24,000 --> 00:44:26,000
whether it's the habanero.
932
00:44:26,000 --> 00:44:27,800
I absolutely loved it.
933
00:44:27,800 --> 00:44:30,800
Looked like a bag of...
Yeah. (LAUGHS)
934
00:44:30,800 --> 00:44:33,000
..but ate extraordinarily well.
935
00:44:33,000 --> 00:44:34,720
Well done, mate.
Thank you.
936
00:44:34,720 --> 00:44:37,240
The flavours are really pleasing,
Michael. They really are.
937
00:44:37,240 --> 00:44:41,160
You've got sweetness, spiciness,
brightness and acidic notes as well,
938
00:44:41,160 --> 00:44:44,120
but they're no more impressive
than the textures.
939
00:44:44,120 --> 00:44:45,920
You know, you get all of these
beautiful textures
940
00:44:45,920 --> 00:44:49,280
that play off that beautiful, soft,
sort of velvetiness of the scallop.
941
00:44:49,280 --> 00:44:51,600
I think it's a wonderful dish.
Thank you.
942
00:44:51,600 --> 00:44:53,600
The balance in that dish is crazy.
943
00:44:53,600 --> 00:44:55,600
The light cure on the scallops
was genius.
944
00:44:55,600 --> 00:44:58,160
There's nothing worse
than overcured seafood.
945
00:44:58,160 --> 00:45:00,160
So, for you to restrain yourself
946
00:45:00,160 --> 00:45:04,240
and just pop them in
that lightly acidic apple juice
947
00:45:04,240 --> 00:45:07,640
just for 10 minutes, so they set,
super well done.
948
00:45:07,640 --> 00:45:09,280
I think this is probably
one of the best dishes
949
00:45:09,280 --> 00:45:10,720
that you've cooked
in this competition -
950
00:45:10,720 --> 00:45:11,720
took you half an hour.
951
00:45:11,720 --> 00:45:13,200
I think that probably says
952
00:45:13,200 --> 00:45:15,520
where you're at at the moment
in this competition.
953
00:45:15,520 --> 00:45:17,560
You're flying high, mate.
JOCK: Exceptional.
954
00:45:17,560 --> 00:45:18,840
Good stuff.
Well done.
Well done.
955
00:45:24,440 --> 00:45:27,200
Wouldn't you say?
Like, exceptional balance.
956
00:45:27,200 --> 00:45:28,200
Yeah.
Yeah.
957
00:45:28,200 --> 00:45:31,200
Like, exceptional balance.
It really is.
958
00:45:31,200 --> 00:45:32,800
It's a lovely plate of food.
959
00:45:32,800 --> 00:45:36,200
Impressive, but...and it also felt
really effortless, as well.
960
00:45:36,200 --> 00:45:37,640
MICHAEL: Ha!
961
00:45:38,960 --> 00:45:40,760
(BOTH SPEAK INDISTINCTLY)
962
00:45:40,760 --> 00:45:42,000
Wow.
963
00:45:50,440 --> 00:45:54,880
Before we reveal who has won
immunity from Sunday's elimination,
964
00:45:54,880 --> 00:45:58,840
we have to say a massive thankyou
to Curtis Stone!
965
00:45:58,840 --> 00:46:00,400
ANDY: Hey-ya!
966
00:46:06,240 --> 00:46:08,240
Curtis, thank you so much
for being here.
967
00:46:08,240 --> 00:46:09,760
Have you had a good time?
968
00:46:09,760 --> 00:46:10,880
I've had a great time.
969
00:46:10,880 --> 00:46:12,440
It's always so fun to come back,
970
00:46:12,440 --> 00:46:15,360
see some familiar faces
and some nice, fresh ones too.
971
00:46:15,360 --> 00:46:17,120
You guys are doing great.
972
00:46:17,120 --> 00:46:19,240
Alright, let's get down to it.
973
00:46:20,840 --> 00:46:23,640
On immunity day, you've really
got to shoot for the stars.
974
00:46:23,640 --> 00:46:26,720
And while there was
a lot of hits today
975
00:46:26,720 --> 00:46:30,360
there was a couple of people
that really knocked it out the park.
976
00:46:31,760 --> 00:46:32,920
Tommy.
977
00:46:38,480 --> 00:46:39,760
Sarah.
978
00:46:43,680 --> 00:46:44,720
Thank you.
979
00:46:45,840 --> 00:46:46,880
Sashi.
980
00:46:50,000 --> 00:46:52,400
(ALVIN SPEAKS INDISTINCTLY)
981
00:46:52,400 --> 00:46:57,000
But, look, at the end of the day,
only one person can win immunity.
982
00:46:58,720 --> 00:47:00,480
So we're going to give it
to the dish
983
00:47:00,480 --> 00:47:03,600
that we would eat again
and again and again and again.
984
00:47:06,080 --> 00:47:07,160
And that dish...
985
00:47:10,640 --> 00:47:12,360
..belonged to Michael.
(CHEERING)
986
00:47:12,360 --> 00:47:14,600
(SPEAKS INAUDIBLY)
987
00:47:14,600 --> 00:47:15,840
Well done, mate.
988
00:47:15,840 --> 00:47:18,280
Love ya, Michael!
989
00:47:18,280 --> 00:47:19,960
Good job, Michael.
990
00:47:21,640 --> 00:47:23,560
Michael, mate,
991
00:47:23,560 --> 00:47:27,400
both the flavour and the texture
of that dish, they were on point.
992
00:47:27,400 --> 00:47:31,280
It was spicy, it was sweet,
silky and crunchy.
993
00:47:31,280 --> 00:47:35,520
It was a ceviche
on a totally different level.
994
00:47:37,120 --> 00:47:39,360
And you did all in half an hour!
Yeah, well... (CHUCKLES)
995
00:47:39,360 --> 00:47:41,920
Congratulations, mate.
Immunity is yours.
996
00:47:41,920 --> 00:47:43,520
Thank you very much.
Whoo-whoo!
997
00:47:45,280 --> 00:47:46,520
Thank you.
998
00:47:47,920 --> 00:47:50,200
How's that feel?
You got a pin, you got immunity.
999
00:47:50,200 --> 00:47:52,160
Oh, it's amazing.
It feels really good.
1000
00:47:52,160 --> 00:47:54,200
And, I mean, it was just
really fun today, as well.
1001
00:47:54,200 --> 00:47:57,400
And it's nice when things go right
in challenges like that.
1002
00:47:57,400 --> 00:47:59,440
Congratulations, Michael.
1003
00:47:59,440 --> 00:48:01,320
You've won immunity.
1004
00:48:01,320 --> 00:48:05,440
On Sunday, you'll be able to take a
breather and watch on from up there.
1005
00:48:05,440 --> 00:48:06,480
Everyone else,
1006
00:48:06,480 --> 00:48:09,000
you'll have to battle it out
to stay in the competition.
1007
00:48:09,000 --> 00:48:13,360
So go home, rest up,
and come back ready to cook.
1008
00:48:13,360 --> 00:48:14,880
Alright, we'll see you then.
Well done, guys.
1009
00:48:14,880 --> 00:48:16,600
Bye, guys.
Well done, guys.
1010
00:48:18,160 --> 00:48:19,400
See ya!
1011
00:48:22,120 --> 00:48:25,040
ANNOUNCER: Sunday night
on MasterChef Australia...
1012
00:48:25,040 --> 00:48:28,560
We're only looking for
the most egg-cellent dish!
1013
00:48:28,560 --> 00:48:29,640
(GROANING, LAUGHTER)
1014
00:48:29,640 --> 00:48:31,920
JULIE: You've gotta go all-in
on this one little egg.
1015
00:48:33,280 --> 00:48:36,040
In a massive two-round elimination,
1016
00:48:36,040 --> 00:48:39,520
expect the un-eggs-pected.
1017
00:48:39,520 --> 00:48:41,400
And they'll have to
pull out
1018
00:48:41,400 --> 00:48:43,480
something
egg-ceptional
1019
00:48:43,480 --> 00:48:45,280
to stay in
the competition.
1020
00:48:45,280 --> 00:48:46,280
BILLIE: Oh, yeah.
1021
00:48:46,280 --> 00:48:47,960
It's a daunting
feeling
1022
00:48:47,960 --> 00:48:49,640
that someone's
going home.
1023
00:48:54,520 --> 00:48:56,520
Captions by Red Bee Media
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