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ANNOUNCER: Previously
on MasterChef Australia...
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00:00:06,440 --> 00:00:09,440
MELISSA: Shannon literally
wrote the book on French cuisine.
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00:00:09,440 --> 00:00:12,120
..and difficult challenges.
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00:00:12,120 --> 00:00:14,680
Reynold's incredible pressure test
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00:00:14,680 --> 00:00:17,360
was the end of the journey for Max.
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Give it up for Max, everybody!
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00:00:21,000 --> 00:00:24,040
And in Curtis Stone's
service challenge...
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Dinnertime.
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00:00:25,120 --> 00:00:29,920
..the Favourites prevailed
in both fast food and fancy.
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00:00:29,920 --> 00:00:32,200
(CHEERS)
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00:00:32,200 --> 00:00:35,320
Then, in a nail-biting
immunity challenge...
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00:00:35,320 --> 00:00:36,400
What am I doing?
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00:00:36,400 --> 00:00:40,320
..Michael made the winning dish
in just 30 minutes.
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ANDY: It was a ceviche
on a totally different level.
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Thank you very much.
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Tonight, it's an all-in elimination.
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MINDY: The pressure is monumental.
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Two exciting rounds,
and one person will be going home.
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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
24
00:01:06,320 --> 00:01:08,120
# 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
27
00:01:11,600 --> 00:01:13,600
# We kiss, we make up
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# You're hot, then you're cold
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00:01:15,440 --> 00:01:17,320
# You're yes, then you're no
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00:01:17,320 --> 00:01:19,120
# 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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00:01:28,480 --> 00:01:32,240
# 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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HARRY: It's like redemption. It's
not, but it kind of feels that way.
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00:02:01,720 --> 00:02:02,720
Yeah.
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Here we are again - elimination day.
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It doesn't get easier.
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Every time we're here, it still
weighs as heavy as the first.
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You good?
I'm good.
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Come on, Keyma.
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HARRY: We've lost three fans now.
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People are really struggling
with the fact that
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we're losing all of our mates,
we're losing some amazing cooks.
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And today we really, really
need to keep us all here.
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WOMAN: Good luck, everyone.
ALL: Thank you.
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Oh. Why is there a cloche?
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Why is there a cloche?
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In you come. Let's go.
Yay!
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OK.
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I don't know about this, guys.
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Good morning, everybody.
ALL: Morning.
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Minoli, nobody can see you.
(LAUGHTER)
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Hello.
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Now, another all-in elimination
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and I reckon I can feel
the tension in the room already.
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Michael up on the gantry.
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How's that going, mate?
It's not too bad.
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Not only are you on the gantry,
but you've still got a pin as well.
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It's, uh...it's a good position
to be in.
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It's hard because it's a team thing
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00:03:17,640 --> 00:03:19,960
and not cooking with those guys,
it feels a bit weird.
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So...
Do you want to swap?
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(LAUGHTER)
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Just saying.
Toss a pin down.
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We haven't seen a pin played
at all yet.
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And how many pins have we got?
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I think we've got about five,
haven't we?
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Including yours?
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Five.
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Alright, let's get into it.
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Because of the uneven numbers,
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Favourites, you need to sit out
two of your people to make it fair.
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Who's it going to be? Hands up.
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Alright, Alvin, Christina, you won't
be taking part in round one today,
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but you'll obviously be participating
in round two, if it comes to that.
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You can stand under the gantry.
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Everyone else, to your benches.
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Good luck, guys.
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Our team is intact so far.
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All 12 of us are still here.
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Funk it up, guys. Oh!
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And what I would love
is for our team to remain intact
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at the end of today.
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OK.
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Today is going to be a mad scramble.
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This cook is absolutely crucial,
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'cause if you cook
the best dish in this round,
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you save your entire team
from elimination.
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DANIEL: This round one
isn't everyone for themselves.
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You're supposed to be working
as a team.
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So if we do that,
maybe we can beat the Favourites.
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Round one is simple.
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00:04:42,760 --> 00:04:44,520
All you need to do
is cook us something delicious
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with whatever
is beneath your cloche.
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Let's not waste any more time.
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You may lift your cloches now.
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(LAUGHTER)
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Just one egg!
Just one?
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Just one egg?
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That's right. It's a single egg.
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ALI: Eggs are fragile
little suckers.
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If you poach it, you could break it.
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You fry it, you could break it.
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You could crack it open,
you could break it.
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Literally, there's no back-up.
That's it.
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You've got to treat that
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like the most precious little cargo,
like, ever.
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00:05:20,840 --> 00:05:24,480
Righto, gang, let's get down
to the nitty-gritty.
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You'll have 30 minutes...
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WOMAN: What?!
Oh!
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..to cook us anything that you want.
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But it must include that one egg,
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so don't break it.
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(CHUCKLES)
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The pantry and the garden are open,
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but today we'll only taste
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00:05:43,240 --> 00:05:45,520
the six most appealing dishes.
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Three from the Fans,
and three from the Favourites.
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00:05:51,960 --> 00:05:53,040
Good luck.
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00:05:53,040 --> 00:05:54,480
Your 30 minutes starts now.
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00:06:02,240 --> 00:06:03,240
Oh, shit!
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00:06:05,680 --> 00:06:07,400
So sorry.
Ooh!
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BILLIE: 30 minutes is cruel.
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00:06:09,240 --> 00:06:11,640
It's enough time
to cook a standard egg dish.
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00:06:11,640 --> 00:06:14,120
But this is MasterChef kitchen.
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00:06:14,120 --> 00:06:18,040
You have to push yourself and make
something exciting and delicious.
135
00:06:19,040 --> 00:06:22,520
So I am thinking of doing
fancy eggs and soldiers.
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00:06:22,520 --> 00:06:26,760
So fried bread that's sort of
loaded with really tasty things,
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00:06:26,760 --> 00:06:29,560
and just that one single
little egg to dip them into.
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00:06:29,560 --> 00:06:30,920
Keep going.
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00:06:33,880 --> 00:06:35,760
One egg and 30 minutes,
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00:06:35,760 --> 00:06:39,080
this is the most level playing field
that we could possibly ask for.
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00:06:39,080 --> 00:06:41,400
No time for the Favourites
to show off.
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00:06:41,400 --> 00:06:44,320
No time for us to overthink.
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00:06:44,320 --> 00:06:46,880
This could be the thing
that pulls us through.
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00:06:46,880 --> 00:06:48,240
Go, Steph.
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00:06:49,280 --> 00:06:51,640
Steph's told me that
she's doing her chawanmushi.
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I've had it before and it's so good.
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I reckon that's gonna be
the dish that wins.
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00:06:55,400 --> 00:06:58,480
So I'm trying to get the equipment
that Steph needs for her cook,
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00:06:58,480 --> 00:07:00,160
plus whatever I need for mine.
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00:07:00,160 --> 00:07:01,440
Coming through, Steph.
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00:07:01,440 --> 00:07:03,320
I forgot the sugar.
Yeah.
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00:07:03,320 --> 00:07:04,360
What do you need?
Sugar.
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00:07:04,360 --> 00:07:05,520
I'll get it.
Thanks.
154
00:07:05,520 --> 00:07:07,680
At this point in the competition,
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00:07:07,680 --> 00:07:10,600
playing as a team, sometimes
you do have to sacrifice
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00:07:10,600 --> 00:07:14,040
your dish or your choices or
whatever for the better of the team.
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00:07:14,040 --> 00:07:16,640
And... No, I probably
don't need that.
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00:07:16,640 --> 00:07:18,320
Oh, I'll take it in case.
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00:07:18,320 --> 00:07:20,280
Always take it in case.
(CHUCKLES) Thanks.
160
00:07:22,240 --> 00:07:27,480
I'm using my one egg to make
a Korean hash baked egg thing.
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00:07:27,480 --> 00:07:29,480
I don't really know what it is,
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but I'm going for the flavours
that I understand
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and something that's going to be
quick to bash out.
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00:07:33,320 --> 00:07:35,800
This week's been really tough
on our team.
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00:07:35,800 --> 00:07:38,240
I just want to make sure that
everyone can get up on the gantry,
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00:07:38,240 --> 00:07:40,800
take a breather, and we can
all remember why we're here.
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Because we're bloody good cooks.
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00:07:44,600 --> 00:07:47,560
Did you grab my cumin out at all?
Um, there.
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00:07:47,560 --> 00:07:48,920
Pre-opened.
Thank you.
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00:07:50,800 --> 00:07:51,880
OK. She's done.
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00:07:53,360 --> 00:07:56,400
Chawanmushi
is a Japanese egg custard
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and a great chawanmushi,
it's silky, it's soft.
173
00:08:00,920 --> 00:08:03,600
It's got a lot of flavour punch
in the stock.
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00:08:03,600 --> 00:08:06,120
So I need to make my own dashi
175
00:08:06,120 --> 00:08:08,320
and then incorporate the egg
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and steam it in
whatever time I've got.
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00:08:11,080 --> 00:08:14,080
It's going to be a time push
at this stage.
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00:08:14,080 --> 00:08:16,120
A lot to do and not a lot of time.
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00:08:20,840 --> 00:08:22,800
So today I'm making a crab omelette
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00:08:22,800 --> 00:08:25,400
with some chilli crab
compound butter.
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00:08:25,400 --> 00:08:28,520
The idea actually comes from
a cafe in Darwin.
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They do a scrambled egg with crab.
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It's got some fermented hot sauce
all over it and it is delicious.
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I've got enough time.
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00:08:35,400 --> 00:08:37,160
It's definitely stretched,
that's for sure.
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00:08:37,160 --> 00:08:39,320
It's tight, but, yeah, I can do it.
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00:08:39,320 --> 00:08:40,960
Gotta risk it for the biscuit.
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00:08:40,960 --> 00:08:42,640
I've just got a lot to do
in this 30 minutes.
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00:08:43,640 --> 00:08:45,640
I have to cook the crab,
pick the crab,
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but I just know that
it's gonna be delicious.
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00:08:49,520 --> 00:08:52,120
So I've got my crab cooking
ever so gently.
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00:08:52,120 --> 00:08:53,360
Yep, cool.
193
00:08:53,360 --> 00:08:55,040
Got my compound butter on the rip.
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I've toasted off
some chilli and coriander seeds.
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I've thrown some butter
in there to melt
196
00:08:58,960 --> 00:09:01,200
and just get all friendly
with each other.
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00:09:01,200 --> 00:09:03,560
CHRISTINA: You guys good?
We're having fun, Christina.
198
00:09:03,560 --> 00:09:04,920
Yeah, it's a good cook.
199
00:09:04,920 --> 00:09:06,200
Have fun with it...
Having a lot of fun.
200
00:09:06,200 --> 00:09:07,600
..and you'll be fine.
201
00:09:07,600 --> 00:09:10,360
I've got eight other really good
cooks behind me working flat out.
202
00:09:10,360 --> 00:09:12,240
They're going to
try and bring it today as well.
203
00:09:12,240 --> 00:09:14,800
So I need to try
and do the best that I can.
204
00:09:14,800 --> 00:09:17,680
If I nail this,
then I can save them.
205
00:09:17,680 --> 00:09:19,600
They trust me to do my job
and I trust them.
206
00:09:19,600 --> 00:09:21,080
So that's what it's all about today.
207
00:09:27,160 --> 00:09:29,040
Minoli.
Hey, Jock.
208
00:09:29,040 --> 00:09:32,880
It looks to me, unbelievably,
like you're making a curry.
209
00:09:32,880 --> 00:09:34,800
Oh, surprise, surprise, I am.
210
00:09:34,800 --> 00:09:36,400
In 30 minutes?
211
00:09:37,760 --> 00:09:40,400
I am going as hard as I can
because...
212
00:09:40,400 --> 00:09:41,520
I can see.
Yeah.
213
00:09:41,520 --> 00:09:42,520
What is it?
214
00:09:42,520 --> 00:09:44,720
I'm gonna do an egg curry
from Jaffna.
215
00:09:44,720 --> 00:09:46,600
Yeah? How is the egg in the dish?
216
00:09:46,600 --> 00:09:48,880
Soft boiled
and then put into the curry.
217
00:09:48,880 --> 00:09:50,280
OK.
And it just sits there.
218
00:09:50,280 --> 00:09:52,720
Sounds good. Good luck.
Thanks.
219
00:09:54,080 --> 00:09:55,400
To make my curry,
220
00:09:55,400 --> 00:09:57,680
I start off
by dry toasting some spices
221
00:09:57,680 --> 00:09:59,360
to try and deepen the flavour,
222
00:09:59,360 --> 00:10:02,600
because I've only got 30 minutes
to pack a punch in this curry.
223
00:10:03,840 --> 00:10:09,000
I then start frying off some onions,
add in that dry spice mix
224
00:10:09,000 --> 00:10:11,840
and let those flavours develop
in that coconut milk.
225
00:10:14,840 --> 00:10:17,480
I know the judges love
big, bold flavours,
226
00:10:17,480 --> 00:10:19,240
so if my dish is full of that,
227
00:10:19,240 --> 00:10:20,960
then I think I've got
a really good chance
228
00:10:20,960 --> 00:10:22,960
at winning for the Favourites.
229
00:10:24,640 --> 00:10:25,920
Just run.
230
00:10:27,120 --> 00:10:28,680
If you need to go, just go.
Legend.
231
00:10:30,680 --> 00:10:32,480
I'm...I'm sink boy.
232
00:10:35,040 --> 00:10:38,840
In this challenge,
one egg has to be an oeuf.
233
00:10:38,840 --> 00:10:40,960
15 minutes to go!
234
00:10:40,960 --> 00:10:42,560
(CHEERING)
Come on, guys!
235
00:10:42,560 --> 00:10:45,400
Let's go!
236
00:10:47,040 --> 00:10:48,720
What's your 30-minute one egg dish?
237
00:10:48,720 --> 00:10:52,200
I'm making a chawanmushi, and
if Dan's got any crab to spare,
238
00:10:52,200 --> 00:10:54,040
I'm going to dress it as well.
239
00:10:54,040 --> 00:10:56,280
Teamwork makes the dream work.
240
00:10:56,280 --> 00:10:59,000
What are you doing with
one egg and friends?
241
00:10:59,000 --> 00:11:00,280
I'm making oyakodon.
242
00:11:00,280 --> 00:11:03,040
Seasoning, perfect balance,
Japanese simplicity.
243
00:11:03,040 --> 00:11:04,520
That's the idea.
244
00:11:04,520 --> 00:11:05,760
Jock.
30 minutes. One egg.
245
00:11:05,760 --> 00:11:07,240
Yes.
Talk to me.
246
00:11:07,240 --> 00:11:08,880
I'm doing son-in-law.
So something simple.
247
00:11:08,880 --> 00:11:11,680
Mindy's doing a sort of
Chinese version of a son-in-law egg.
248
00:11:11,680 --> 00:11:13,880
So I'm doing like a Vietnamese.
Yum!
249
00:11:13,880 --> 00:11:16,960
So chilli jam
and some crispy, sweet potato crisp.
250
00:11:16,960 --> 00:11:18,960
What are you doing
with your single egg?
251
00:11:18,960 --> 00:11:20,200
My single egg?
252
00:11:20,200 --> 00:11:23,080
It's going to be poached
on top of a chilbeh.
253
00:11:23,080 --> 00:11:25,800
So similar to Montana,
it's done in a more classic style.
254
00:11:25,800 --> 00:11:27,680
So, garlic, herb, yogurt.
255
00:11:27,680 --> 00:11:29,840
Are you doing a bread as well?
Yeah, like a little flatbread.
256
00:11:29,840 --> 00:11:31,520
Gee!
Trying to do one. We'll see.
257
00:11:31,520 --> 00:11:34,440
You guys are, like,
making me nervous.
258
00:11:36,160 --> 00:11:38,040
Ali!
Hi, Mel.
259
00:11:38,040 --> 00:11:40,800
Oh! Action stations
and all of the scallops over here.
260
00:11:40,800 --> 00:11:42,640
All of the scallops, yeah.
261
00:11:42,640 --> 00:11:44,080
What are you doing with it?
262
00:11:44,080 --> 00:11:46,920
It's my daughter-in-law Scotch egg.
Oh, OK.
263
00:11:46,920 --> 00:11:48,520
It's like a take on a Scotch egg,
264
00:11:48,520 --> 00:11:50,360
but kind of with
the son-in-law flavours.
265
00:11:50,360 --> 00:11:51,720
Oh, I love this.
266
00:11:51,720 --> 00:11:54,440
My mother-in-law's the one who
taught me how to make Scotch eggs.
267
00:11:54,440 --> 00:11:57,520
So it's kind of got a little bit
of a family resonance for me.
268
00:11:57,520 --> 00:11:58,520
You know what?
269
00:11:58,520 --> 00:11:59,880
In a sea of egg dishes today,
270
00:11:59,880 --> 00:12:01,840
this is already standing out to me.
271
00:12:01,840 --> 00:12:03,560
So here's hoping you get picked.
272
00:12:03,560 --> 00:12:05,800
Thank you.
273
00:12:05,800 --> 00:12:07,920
I love a Scotch egg.
I can make them in my sleep.
274
00:12:07,920 --> 00:12:11,400
And son-in-law eggs
are a classic kind of Asian dish.
275
00:12:11,400 --> 00:12:16,760
I think that kind of mash-up style
is a lot about who I am as a cook.
276
00:12:16,760 --> 00:12:18,400
So while the egg's boiling,
277
00:12:18,400 --> 00:12:20,520
I'm going to get onto making
the scallop farce.
278
00:12:20,520 --> 00:12:24,720
It's filled with coriander and
ginger and garlic and chilli.
279
00:12:24,720 --> 00:12:26,200
And I just kind of
pulse that together
280
00:12:26,200 --> 00:12:28,680
and then I'm going to wrap that
around the egg.
281
00:12:28,680 --> 00:12:30,000
Spicy.
282
00:12:35,600 --> 00:12:36,680
MICHAEL: Make sure you got time
283
00:12:36,680 --> 00:12:38,680
to do a second pick-through,
there's no little tiny bits.
284
00:12:38,680 --> 00:12:40,280
Remember what happened with Max?
Yeah.
285
00:12:40,280 --> 00:12:42,680
Just do a second pick,
just to make sure.
286
00:12:42,680 --> 00:12:44,280
I'm flat stick at the moment.
287
00:12:44,280 --> 00:12:47,360
I've got my crab just undercooked
perfectly the way I wanted it.
288
00:12:47,360 --> 00:12:48,840
Sweating it up.
289
00:12:48,840 --> 00:12:50,920
Mate, not only have you got to
pick crab for your dish,
290
00:12:50,920 --> 00:12:53,040
you've got to pick it
for Steph's as well.
291
00:12:53,040 --> 00:12:54,920
Do I?!
STEPH: Just a little bit.
292
00:12:54,920 --> 00:12:57,120
How much do you need it?
Just a little bit!
293
00:12:57,120 --> 00:12:58,520
She needs 300 grams.
294
00:12:58,520 --> 00:12:59,760
Don't say that.
(LAUGHS)
295
00:12:59,760 --> 00:13:02,200
I'm picking crab. I've already got
enough on my plate here.
296
00:13:02,200 --> 00:13:04,920
But Steph said
she wanted some for her chawanmushi.
297
00:13:04,920 --> 00:13:07,240
Do you need much?
'Cause I'd love most of it.
No, that's it. That's it.
298
00:13:07,240 --> 00:13:09,120
No, that one's for me.
Oh, I just need, like, a little bit.
299
00:13:09,120 --> 00:13:10,280
Alright.
300
00:13:10,280 --> 00:13:12,440
I am bricking it.
301
00:13:12,440 --> 00:13:13,720
I...
302
00:13:14,880 --> 00:13:17,880
I think I bit off a bit more
than I could chew.
303
00:13:17,880 --> 00:13:20,560
So I've got to really
push through and hustle now
304
00:13:20,560 --> 00:13:22,840
because I'm starting
to really run out of time.
305
00:13:22,840 --> 00:13:25,280
It might have to be
crab scrambled eggs instead.
306
00:13:39,160 --> 00:13:40,640
10 minutes to go.
307
00:13:40,640 --> 00:13:43,400
JOCK: 10 minutes, guys. 10 minutes.
308
00:13:43,400 --> 00:13:45,600
I need another pan!
I need another pan!
309
00:13:45,600 --> 00:13:47,720
(REPEATEDLY) I need another pan!
I need another pan...
310
00:13:47,720 --> 00:13:49,400
Sorry!
Oh, shit!
311
00:13:51,400 --> 00:13:54,720
We've all seen six of the 18 cooks.
What's your favourite?
312
00:13:54,720 --> 00:14:00,600
Ooh. OK. Ali's doing a scalloped
son-in-law egg meat Scotched egg.
313
00:14:00,600 --> 00:14:02,880
OK.
And it's going to be amazing.
314
00:14:02,880 --> 00:14:05,720
ALI: Right. Done. Ready to go.
315
00:14:05,720 --> 00:14:07,160
What's your pick?
316
00:14:07,160 --> 00:14:08,440
I'm gonna say Minoli,
317
00:14:08,440 --> 00:14:12,040
because she's making a full-blown
curry with a soft boiled egg.
318
00:14:12,040 --> 00:14:14,160
In half an hour?
In half an hour.
319
00:14:14,160 --> 00:14:15,160
Yes.
320
00:14:15,160 --> 00:14:16,320
See what happens when we push them?
321
00:14:16,320 --> 00:14:17,320
Yeah.
It's epic!
322
00:14:17,320 --> 00:14:20,520
Fans or Favourites? They've
got a chance to save the team.
323
00:14:20,520 --> 00:14:22,800
I'm rooting for the Fans.
I want them to have a win.
324
00:14:22,800 --> 00:14:25,920
The Fans obviously really, really,
really want to win this.
325
00:14:25,920 --> 00:14:27,160
They really, really, really want to.
326
00:14:27,160 --> 00:14:29,520
But the Favourites have got some
confidence kicking around them.
327
00:14:29,520 --> 00:14:31,440
I can tell you that.
They really do.
328
00:14:31,440 --> 00:14:33,960
Hot oil for a fried egg.
Like, really hot.
329
00:14:33,960 --> 00:14:35,920
Yeah. Not too hot. Just good hot.
330
00:14:37,640 --> 00:14:39,840
Everyone be careful with your eggs.
331
00:14:39,840 --> 00:14:42,520
Egg. I'm actually really scared
to break it right now.
332
00:14:44,280 --> 00:14:46,200
Oh.
Nice work, brother.
333
00:14:47,920 --> 00:14:49,560
It's all about the egg.
So give it...
334
00:14:49,560 --> 00:14:51,000
Give it some love and some time.
335
00:14:52,000 --> 00:14:53,640
Hey? You can do this.
336
00:14:53,640 --> 00:14:56,480
JULIE: I love the fact
that there's only one egg here.
337
00:14:56,480 --> 00:15:00,040
It's just like you've got to go
all in on this one little egg.
338
00:15:02,040 --> 00:15:03,960
Look at that. Beautiful.
339
00:15:03,960 --> 00:15:05,280
Yes!
340
00:15:05,280 --> 00:15:06,720
(CHUCKLES)
341
00:15:06,720 --> 00:15:10,480
My dish today is a dukkah-crusted
egg with some hummus and chemoula.
342
00:15:14,000 --> 00:15:15,840
So, I think I'm going pretty well.
343
00:15:15,840 --> 00:15:19,080
I've made my hummus,
I've made my chemoula,
344
00:15:19,080 --> 00:15:22,560
and it's time for me
to move on to my dukkah.
345
00:15:22,560 --> 00:15:24,800
I'm making it with pistachios today.
346
00:15:27,320 --> 00:15:30,440
I've blitzed
those whole spices and sesame seeds,
347
00:15:30,440 --> 00:15:32,400
and then the soft-boiled egg
348
00:15:32,400 --> 00:15:36,120
has to be really gently cradled
into the spice blend.
349
00:15:38,080 --> 00:15:40,400
Hopefully,
the judges will want to taste it.
350
00:15:40,400 --> 00:15:42,560
I'm going to the pantry
if anybody needs something.
351
00:15:42,560 --> 00:15:44,600
One chilli, probably.
One chilli.
352
00:15:44,600 --> 00:15:47,760
Just one chilli. Little one.
Thank you, Tommy.
353
00:15:47,760 --> 00:15:52,080
The pressure of thinking
that there is just one dish
354
00:15:52,080 --> 00:15:55,320
to rely the future of your team.
355
00:15:55,320 --> 00:15:57,000
It's very hard.
356
00:15:57,000 --> 00:15:59,520
And I don't want
to be put in that position
357
00:15:59,520 --> 00:16:01,560
to be the person not saving my team.
358
00:16:01,560 --> 00:16:03,840
Chilli for you, sir.
Thank you.
359
00:16:03,840 --> 00:16:05,440
Gee. Thanks.
360
00:16:05,440 --> 00:16:07,200
Just the one.
361
00:16:07,200 --> 00:16:11,440
So, I'm gonna do
asparagus alla Milanese.
362
00:16:11,440 --> 00:16:13,440
It is a classic Milanese dish
363
00:16:13,440 --> 00:16:17,440
where you've got beautiful cooked
asparagus with a fried egg on top.
364
00:16:17,440 --> 00:16:18,880
I'm not going to serve
with a fried egg,
365
00:16:18,880 --> 00:16:21,160
but I'm going to serve
with a poached egg on top.
366
00:16:21,160 --> 00:16:22,800
My goal today
367
00:16:22,800 --> 00:16:25,760
is just to give the judges
another perfect Italian dish.
368
00:16:25,760 --> 00:16:27,960
I would love for them
to imagine themselves
369
00:16:27,960 --> 00:16:31,560
sitting somewhere in Italy,
having a perfect brunch,
370
00:16:31,560 --> 00:16:34,720
having nice glass of wine
on the side, and that's it.
371
00:16:36,240 --> 00:16:40,080
The sauce that I'm going to use
to just dress the asparagus
372
00:16:40,080 --> 00:16:41,560
it's salsa di alici.
373
00:16:41,560 --> 00:16:45,720
Basically just garlic,
anchovy and capers,
374
00:16:45,720 --> 00:16:49,280
just to create a beautiful,
fresh, vibrant umami to the dish.
375
00:16:51,520 --> 00:16:53,760
Oh. Perfect. Ooh.
376
00:16:56,560 --> 00:16:57,840
Good sauce?
Ooh, yeah.
377
00:16:57,840 --> 00:16:59,200
It makes feel much more confident.
378
00:16:59,200 --> 00:17:01,800
Delivering a simple
but flavourful dish
379
00:17:01,800 --> 00:17:06,080
is the key to just pushing me
to progress in this competition.
380
00:17:06,080 --> 00:17:09,200
I bring forza Napoli, forza Napoli.
Forza Napoli.
381
00:17:10,520 --> 00:17:11,960
Yeah!
382
00:17:11,960 --> 00:17:15,680
This precious little...
My precious.
383
00:17:15,680 --> 00:17:18,280
Come on, let's get you ready.
384
00:17:18,280 --> 00:17:22,040
So, in order to make the Scotch egg,
I get the iced soft-boiled egg.
385
00:17:22,040 --> 00:17:25,080
I'm going to wrap that
in the scallop farce
386
00:17:25,080 --> 00:17:27,080
that's filled
with those Asian flavours.
387
00:17:27,080 --> 00:17:29,640
I'm going to pack that around -
really gently -
388
00:17:29,640 --> 00:17:31,520
around this precious egg.
389
00:17:31,520 --> 00:17:33,920
Then I'm going to dip that
in the flour.
390
00:17:33,920 --> 00:17:37,640
Then I'm going to dip that
in mayonnaise
391
00:17:37,640 --> 00:17:39,560
and then coat that in breadcrumbs.
392
00:17:39,560 --> 00:17:42,640
And then I'm going to pop the egg
into the oil.
393
00:17:43,640 --> 00:17:45,000
I've only got one egg.
394
00:17:45,000 --> 00:17:46,400
So, I literally
have everything crossed
395
00:17:46,400 --> 00:17:48,240
because we've got a lot
riding on this Scotch egg.
396
00:17:48,240 --> 00:17:50,840
Come on, baby. Do your thing.
397
00:17:50,840 --> 00:17:53,160
Make sure your egg
is the best it can be.
398
00:17:53,160 --> 00:17:56,960
You've only got five minutes to go.
Let's go. Five minutes!
399
00:18:01,960 --> 00:18:03,920
JOHN: Where did the time go?
400
00:18:05,120 --> 00:18:07,360
I'm making son-in-law,
nice and simple,
401
00:18:07,360 --> 00:18:09,880
pre-boil the egg
and then deep-fried.
402
00:18:09,880 --> 00:18:13,200
I've got a beautiful
chilli jam going,
403
00:18:13,200 --> 00:18:15,640
and some crispy, sweet potato crisp.
404
00:18:16,640 --> 00:18:18,880
Oh, my hands are shaking.
How are you going, John?
405
00:18:18,880 --> 00:18:21,320
I'm good. I'm about to fry.
You're frying?
406
00:18:21,320 --> 00:18:23,440
I'll put the egg in the oil.
407
00:18:23,440 --> 00:18:25,000
And usually with this,
408
00:18:25,000 --> 00:18:26,880
you only need to deep-fry it
for about a minute.
409
00:18:26,880 --> 00:18:29,440
You just want a nice, beautiful
golden colour around the egg.
410
00:18:32,680 --> 00:18:36,240
I'm just hoping when the judges cut
through it, it will still be jammy.
411
00:18:37,240 --> 00:18:39,880
We're only looking
for the most egg-cellent dish.
412
00:18:39,880 --> 00:18:43,080
Three minutes to go.
Go, guys.
413
00:18:49,280 --> 00:18:50,720
30-minute curry.
414
00:18:50,720 --> 00:18:54,240
Pfft. It's so hectic.
415
00:18:54,240 --> 00:18:56,120
I've got a lot to do
in the final minutes.
416
00:18:56,120 --> 00:18:59,480
I still have to get my egg
into the curry.
417
00:18:59,480 --> 00:19:01,760
I've still got to finish my rice.
418
00:19:01,760 --> 00:19:04,560
Grr...what am I doing?
419
00:19:05,720 --> 00:19:07,840
I'm just hoping
those last couple of minutes
420
00:19:07,840 --> 00:19:09,880
let the rice cook through.
421
00:19:09,880 --> 00:19:12,760
I've tried my curry.
It's really beautiful.
422
00:19:12,760 --> 00:19:15,960
I think it works really well
with that single boiled egg
423
00:19:15,960 --> 00:19:18,560
and the seeni sambol,
the caramelised onions,
424
00:19:18,560 --> 00:19:20,640
is just the perfect accompaniment.
425
00:19:20,640 --> 00:19:23,880
I just need everything
to now come together perfectly.
426
00:19:26,640 --> 00:19:28,840
Put in the crab.
Love it.
427
00:19:28,840 --> 00:19:31,680
I just need to squeeze it out,
that's all. Put him on.
428
00:19:31,680 --> 00:19:34,200
I take the chawanmushi
out of the steamer.
429
00:19:34,200 --> 00:19:36,560
It looks like it's just set,
which is perfect.
430
00:19:37,600 --> 00:19:39,200
I then put some of the dashi gel on
431
00:19:39,200 --> 00:19:42,200
and I top it up
with the caviar and the crab.
432
00:19:43,320 --> 00:19:46,600
I want the judges
to taste this umami bomb.
433
00:19:46,600 --> 00:19:49,000
It's unexpectedly very punchy,
434
00:19:49,000 --> 00:19:51,120
and I just want them
to have that experience
435
00:19:51,120 --> 00:19:54,920
where the egg custard touches
the tongue, it just disappears.
436
00:19:54,920 --> 00:19:57,280
One egg in two minutes.
437
00:20:01,800 --> 00:20:04,640
DANIEL: I've got one egg omelette
here, I've got a little pan
438
00:20:04,640 --> 00:20:07,720
and I've thrown some of the compound
butter in there to cook it.
439
00:20:07,720 --> 00:20:10,760
My plan is to have it
almost like a crepe
440
00:20:10,760 --> 00:20:13,320
and it's going to fold over
and be a nice thick centre of crab.
441
00:20:14,640 --> 00:20:17,120
You can see the edges
starting to bubble and wave.
442
00:20:17,120 --> 00:20:19,320
It's looking like it's going
to hold itself quite nicely.
443
00:20:19,320 --> 00:20:20,520
Lovely. We can do this.
444
00:20:20,520 --> 00:20:22,480
Now it's all up to folding the egg.
445
00:20:22,480 --> 00:20:25,040
And this is the bit
that really terrifies me.
446
00:20:40,160 --> 00:20:41,640
you've only got one minute to go.
447
00:20:41,640 --> 00:20:42,920
Let's go!
Come on!
448
00:20:42,920 --> 00:20:43,920
Let's go!
449
00:20:44,920 --> 00:20:47,000
Come on, everyone. Keep pushing.
450
00:20:47,000 --> 00:20:48,280
You've got this.
451
00:20:48,280 --> 00:20:50,760
Lovely. We can do this.
452
00:20:50,760 --> 00:20:53,560
I've got about one minute left
to fold the egg.
453
00:20:53,560 --> 00:20:55,160
This pressure is intense.
454
00:21:03,680 --> 00:21:04,880
Whoo!
455
00:21:05,880 --> 00:21:08,040
Good work, man.
(LAUGHS)
456
00:21:08,040 --> 00:21:10,120
Well done, brother.
457
00:21:10,120 --> 00:21:12,360
It looks pretty. (LAUGHS)
458
00:21:12,360 --> 00:21:15,560
It's folded. It looks super pretty.
And it's cooking well.
459
00:21:15,560 --> 00:21:18,400
And I am so proud of this.
I think it looks great.
460
00:21:18,400 --> 00:21:19,600
Wow-ee.
461
00:21:19,600 --> 00:21:21,520
I feel like I haven't had a win yet.
462
00:21:21,520 --> 00:21:23,800
I want to really have a chance
to impress the judges.
463
00:21:23,800 --> 00:21:25,560
So, I hope the judges pick it,
464
00:21:25,560 --> 00:21:28,000
because I think it's going
to be packed full of flavour.
465
00:21:28,000 --> 00:21:30,640
And here we go.
466
00:21:30,640 --> 00:21:32,400
Ten, nine,
467
00:21:32,400 --> 00:21:34,280
eight, seven,
468
00:21:34,280 --> 00:21:36,320
six, five,
469
00:21:36,320 --> 00:21:39,720
four, three, two, one.
470
00:21:39,720 --> 00:21:41,400
That's it!
471
00:21:46,240 --> 00:21:47,560
Come here.
472
00:21:47,560 --> 00:21:49,200
Well done.
473
00:21:50,360 --> 00:21:52,200
So sweaty. Oh, my God.
474
00:21:52,200 --> 00:21:54,840
Oh, far out.
475
00:21:54,840 --> 00:21:57,600
Got it done. I'm pretty happy. Yeah.
476
00:21:57,600 --> 00:22:00,520
It's just a hard thing taking a risk
in a situation like this,
477
00:22:00,520 --> 00:22:01,800
but you just got to do it.
478
00:22:01,800 --> 00:22:04,480
I mean, we're just getting
hungrier and hungrier
with the more Fans that go home.
479
00:22:04,480 --> 00:22:06,480
So, we have to put up our A-game
against the Favourites,
480
00:22:06,480 --> 00:22:07,880
and that's why we're here.
481
00:22:07,880 --> 00:22:10,040
So, I'm super proud I did it.
482
00:22:10,040 --> 00:22:13,320
Hopefully it tastes as good
as I think it's going to,
483
00:22:13,320 --> 00:22:14,800
but we'll find out,
at the end of the day.
484
00:22:20,960 --> 00:22:23,680
How good was a quick cook?
We love that.
485
00:22:23,680 --> 00:22:26,280
There's some cracking dishes
out there.
486
00:22:26,280 --> 00:22:31,760
We're only tasting three from the
Fans and three from the Favourites.
487
00:22:31,760 --> 00:22:33,480
And the first one we want to taste...
488
00:22:34,880 --> 00:22:36,600
Let's go, Aldo.
489
00:22:50,240 --> 00:22:52,280
Aldo, what's your dish, please?
490
00:22:52,280 --> 00:22:55,640
So, we've got
asparagus alla Milanese.
491
00:22:55,640 --> 00:22:57,920
It's basically
a classic from Milano.
492
00:22:57,920 --> 00:23:00,600
And the sauce
is an anchovy dipping sauce.
493
00:23:00,600 --> 00:23:02,960
And how would you like
your egg poached?
494
00:23:02,960 --> 00:23:05,640
Of course nice and runny.
Beautiful.
495
00:23:05,640 --> 00:23:07,120
Let's find out.
Cut it open, Mel.
496
00:23:07,120 --> 00:23:08,800
Mmm-mmm.
497
00:23:21,080 --> 00:23:23,840
Whoa!
498
00:23:23,840 --> 00:23:26,200
(MEL GIGGLES)
499
00:23:47,480 --> 00:23:49,680
Very brave, mate. Very brave.
500
00:23:49,680 --> 00:23:51,280
It's a Milanese classic.
501
00:23:51,280 --> 00:23:53,720
But I reckon you've just made it
that little bit better.
502
00:23:55,080 --> 00:23:56,880
Texture of the white
of a poached egg,
503
00:23:56,880 --> 00:24:00,680
as opposed to when it's fried
and a little bit squeaky,
504
00:24:00,680 --> 00:24:03,440
it's just... It's so good, Aldo.
505
00:24:03,440 --> 00:24:05,240
Thank you.
506
00:24:07,240 --> 00:24:11,240
That anchovy sauce. It just...
It had such life and depth.
507
00:24:12,240 --> 00:24:15,200
Nothing goes unnoticed
when it's that perfect.
508
00:24:16,200 --> 00:24:17,480
Thank you.
509
00:24:21,120 --> 00:24:24,880
You should be very proud of yourself.
Because we are.
510
00:24:28,360 --> 00:24:30,160
Thank you.
511
00:24:30,160 --> 00:24:32,360
Well done, Aldo.
Well done, mate.
512
00:24:33,840 --> 00:24:38,520
It's made me feel so proud of
myself, so happy with the feedback.
513
00:24:38,520 --> 00:24:41,400
And the judges, they just remind me
514
00:24:41,400 --> 00:24:44,360
what I need to do
to succeed in this competition...
515
00:24:44,360 --> 00:24:46,680
Wow.
Beautiful.
516
00:24:46,680 --> 00:24:48,640
..which is cook my true self.
517
00:24:48,640 --> 00:24:50,160
Good work.
518
00:24:51,320 --> 00:24:56,120
Next up, I am very excited
to be calling for Daniel.
519
00:24:56,120 --> 00:24:59,560
(CHEERING, WHOOPING)
520
00:25:02,560 --> 00:25:04,120
Stop it.
521
00:25:08,960 --> 00:25:11,640
Get it, Dan.
Yeah.
522
00:25:12,960 --> 00:25:15,880
Daniel, what have you made us,
mate, with your one egg?
523
00:25:17,840 --> 00:25:23,480
I made a crab omelette with a nice
compound chilli, herby butter.
524
00:25:23,480 --> 00:25:25,280
One-egg crab omelette.
Yeah.
525
00:25:25,280 --> 00:25:26,920
I'm impressed with
how much work I did.
526
00:25:26,920 --> 00:25:29,440
Like, I toasted spices,
cooked a crab, picked the crab.
527
00:25:29,440 --> 00:25:31,720
The only scary thing, though,
is because I only had one egg,
528
00:25:31,720 --> 00:25:35,200
I didn't get a chance to taste it,
so I had to eyeball seasoning.
We'll do it for you, mate.
529
00:25:35,200 --> 00:25:37,600
I was going to say the only thing
that could let you down here
is the taste.
530
00:25:37,600 --> 00:25:39,240
Right?
Yeah.
531
00:25:48,000 --> 00:25:50,200
Tell you what, you weren't
skimpy on the crab either.
532
00:25:56,920 --> 00:26:00,040
Daniel, what we look for
in a perfect omelette
533
00:26:00,040 --> 00:26:04,040
is that even, pale golden,
no sign of brown.
534
00:26:04,040 --> 00:26:05,520
The classic way, of course.
535
00:26:06,680 --> 00:26:08,360
And you've done that here.
536
00:26:12,760 --> 00:26:15,880
The ratio of egg to crab
is sensational.
537
00:26:17,840 --> 00:26:21,160
From a flavour perspective,
chilli and the herbs
538
00:26:21,160 --> 00:26:23,520
are just complementing it all.
539
00:26:23,520 --> 00:26:27,920
The omelette itself
is cooked absolutely perfectly.
540
00:26:27,920 --> 00:26:29,840
You've nailed the egg.
Cheers.
541
00:26:29,840 --> 00:26:31,520
(LAUGHS)
542
00:26:34,400 --> 00:26:37,160
Welcome to the party.
(LAUGHTER)
543
00:26:37,160 --> 00:26:40,280
I tell you what, it feels good
to finally get invited.
544
00:26:40,280 --> 00:26:42,080
You've always had an invite.
You just never showed up.
545
00:26:42,080 --> 00:26:44,480
Just never showed up, yeah.
Fashionably late.
546
00:26:44,480 --> 00:26:46,120
(LAUGHTER)
547
00:26:46,120 --> 00:26:47,400
(CHEERING)
548
00:26:48,360 --> 00:26:49,880
Well done.
549
00:26:49,880 --> 00:26:52,840
Congratulations, brother.
Thanks very much.
550
00:26:52,840 --> 00:26:54,440
Whoo!
551
00:26:56,480 --> 00:26:57,960
Oh, stop it.
552
00:27:01,920 --> 00:27:05,240
Oh, stop it. You gonna make me,
big fella tear up.
553
00:27:08,400 --> 00:27:10,560
Next up, Steph.
554
00:27:12,760 --> 00:27:15,720
STEPH: So, I've cooked
a Japanese chawanmushi.
555
00:27:15,720 --> 00:27:18,080
We've had a fair few versions
over the years,
556
00:27:18,080 --> 00:27:21,080
and that is right up there
with one of the best.
557
00:27:21,080 --> 00:27:24,600
The flavour of you going to town
and making your own dashi
558
00:27:24,600 --> 00:27:27,440
is just reeking
throughout that whole dish.
559
00:27:27,440 --> 00:27:29,200
It was perfect. Well done.
Thank you.
560
00:27:29,200 --> 00:27:30,840
Minoli!
561
00:27:31,840 --> 00:27:35,680
I made a Jaffna egg curry
with seeni sambol and rice.
562
00:27:35,680 --> 00:27:39,040
That is just Minoli greatness.
563
00:27:39,040 --> 00:27:42,200
The use of the dry spice is unreal.
564
00:27:43,360 --> 00:27:44,560
But...
565
00:27:45,560 --> 00:27:48,120
What am I going to say?
The rice.
566
00:27:48,120 --> 00:27:50,680
It's undercooked.
Yeah, I know.
567
00:27:50,680 --> 00:27:53,320
Oh! (CHUCKLES)
568
00:27:53,320 --> 00:27:56,760
John.
Got my fingers and my toes crossed.
569
00:27:56,760 --> 00:27:58,640
So, I've made for you
a son-in-law,
570
00:27:58,640 --> 00:28:02,840
served with a chilli jam and nest,
which is made out of sweet potato.
571
00:28:04,400 --> 00:28:06,240
The egg is rubbery, unfortunately.
572
00:28:06,240 --> 00:28:08,200
Everything else on there
is brilliant.
573
00:28:08,200 --> 00:28:11,440
And the flavour that is
in your chilli jam is epic.
574
00:28:11,440 --> 00:28:13,600
Epic, mate.
Thank you.
575
00:28:15,320 --> 00:28:20,720
Oh...the last spot up the front
on the tasting bench goes to...
576
00:28:28,120 --> 00:28:29,440
..Ali.
577
00:28:32,840 --> 00:28:35,360
Hi.
Oh, hey.
578
00:28:37,680 --> 00:28:39,280
Rightio, Ali. What did you cook?
579
00:28:40,720 --> 00:28:43,880
I have cooked
a daughter-in-law Scotch egg.
580
00:28:43,880 --> 00:28:47,600
How are you feeling about having
no idea how that egg's cooked?
581
00:28:47,600 --> 00:28:49,760
Yeah, I'm... I'm terrified.
582
00:28:49,760 --> 00:28:52,200
I'm not sure
if I'm having a menopausal flush.
583
00:28:52,200 --> 00:28:53,960
(LAUGHS)
584
00:28:53,960 --> 00:28:56,480
Ali, do you want to cut it up?
No, not really.
585
00:28:56,480 --> 00:28:58,000
Ah, come on!
586
00:28:59,160 --> 00:29:00,560
Come on.
587
00:29:00,560 --> 00:29:01,960
(GROANS)
588
00:29:09,320 --> 00:29:12,440
Stop it!
Whoa!
589
00:29:17,760 --> 00:29:20,160
That is perfect.
590
00:29:20,160 --> 00:29:21,960
Oh.
591
00:29:21,960 --> 00:29:23,680
Wow.
592
00:29:31,680 --> 00:29:33,160
Yes, Melissa.
593
00:29:36,400 --> 00:29:37,760
Yes, Andy.
594
00:29:41,000 --> 00:29:44,040
Oh, it's horrible.
Take it away. Take it away.
595
00:29:48,720 --> 00:29:50,120
Oh-ho-ho!
596
00:29:50,120 --> 00:29:54,120
What's going on today?
It is crazy good.
597
00:29:54,120 --> 00:29:57,120
Not just is the farce
crunchy on the outside,
598
00:29:57,120 --> 00:29:59,240
you can taste the coriander,
you can taste the ginger,
599
00:29:59,240 --> 00:30:01,120
you can taste the chilli.
600
00:30:01,120 --> 00:30:04,000
It's all so well done.
601
00:30:04,000 --> 00:30:06,240
And just humming
right now in my mouth.
602
00:30:07,440 --> 00:30:09,280
I think the thing
that makes me happiest
603
00:30:09,280 --> 00:30:12,680
that this is an amalgamation
of ideas from other places
604
00:30:12,680 --> 00:30:15,120
that you have made
entirely your own.
605
00:30:18,080 --> 00:30:19,680
Well done, Ali.
Thank you.
606
00:30:19,680 --> 00:30:21,720
(CHEERING)
607
00:30:25,040 --> 00:30:27,120
We've really stacked the odds
in our favour.
608
00:30:27,120 --> 00:30:29,200
Dan's produced
one of the best dishes
609
00:30:29,200 --> 00:30:31,120
that he's cooked in the competition.
610
00:30:31,120 --> 00:30:33,400
I've done also of my best dishes,
611
00:30:33,400 --> 00:30:36,720
and Steph's completely nailed
her chawanmushi.
612
00:30:36,720 --> 00:30:39,680
So, I'm hoping the Fans
will pull out a win today.
613
00:30:46,800 --> 00:30:49,120
Alright. The challenge was one egg.
614
00:30:49,120 --> 00:30:50,600
You had 30 minutes to do it,
615
00:30:50,600 --> 00:30:54,200
and we chose three of what
we thought were the best dishes
616
00:30:54,200 --> 00:30:55,680
from the Fans and the Favourites.
617
00:30:58,080 --> 00:31:00,880
Two dishes I think
we took off the table straightaway,
618
00:31:00,880 --> 00:31:02,920
Minoli, 'cause rice.
619
00:31:02,920 --> 00:31:05,640
Yep.
John, 'cause cook on the egg.
620
00:31:07,520 --> 00:31:13,480
Which left Aldo versus
three dishes from the Fans.
621
00:31:15,160 --> 00:31:21,480
Now, we unanimously picked one
of your dishes as being the best.
622
00:31:27,520 --> 00:31:29,200
And it belongs to you, Daniel.
623
00:31:34,400 --> 00:31:38,200
You've also saved your entire team.
Well done, mate.
624
00:31:38,200 --> 00:31:39,400
Yes!
625
00:31:39,400 --> 00:31:43,960
It is an amazing feeling
having the judges call your name out
626
00:31:43,960 --> 00:31:45,760
and say that you've won.
627
00:31:45,760 --> 00:31:47,240
I haven't had a win like this yet,
628
00:31:47,240 --> 00:31:50,160
so it just couldn't
have happened any better, I think.
629
00:31:50,160 --> 00:31:53,720
Sorry, guys.
No. Don't be sorry. You did well.
630
00:31:53,720 --> 00:31:57,000
It's bittersweet because as much
as we didn't want to be down there,
631
00:31:57,000 --> 00:31:59,800
to see on the Favourites' faces
that the same feeling
632
00:31:59,800 --> 00:32:01,600
that we've had three times now.
633
00:32:01,600 --> 00:32:03,360
Tommy.
Thank you.
634
00:32:03,360 --> 00:32:06,200
Now that we've been there
and we can see it on their faces,
635
00:32:06,200 --> 00:32:08,520
you know, I can't help but feel
a little bit empathetic for them.
636
00:32:11,080 --> 00:32:13,680
I can't believe that
one of the Favourites is going home.
637
00:32:26,840 --> 00:32:30,480
In round two, we want you
to bring us a dish
638
00:32:30,480 --> 00:32:32,600
with whatever is under THIS cloche.
639
00:32:34,120 --> 00:32:36,360
So let's find out what it is.
640
00:32:41,840 --> 00:32:42,840
Eggs!
Oh!
641
00:32:42,840 --> 00:32:43,880
Oh!
More eggs?
642
00:32:43,880 --> 00:32:45,120
What?
643
00:32:45,120 --> 00:32:47,680
I was wondering where they were!
(LAUGHTER)
644
00:32:47,680 --> 00:32:49,680
It's the rest of your eggs.
645
00:32:49,680 --> 00:32:56,040
In this round, you will have
11 eggs to make one dish.
646
00:32:56,040 --> 00:32:58,320
You don't have to use them all
if you don't want to.
647
00:32:58,320 --> 00:33:03,560
But your dish must really
celebrate the egg.
648
00:33:03,560 --> 00:33:07,680
In this round, you're
going to have 60 minutes.
649
00:33:10,400 --> 00:33:12,200
The pantry and the garden
are both open.
650
00:33:13,760 --> 00:33:15,800
And, of course,
the least impressive dish
651
00:33:15,800 --> 00:33:17,760
will send its maker home.
652
00:33:17,760 --> 00:33:23,560
Christina, Tommy, Billie,
you've got immunity pins.
653
00:33:24,840 --> 00:33:28,160
You can use that pin
at any point during the cook
654
00:33:28,160 --> 00:33:31,880
from the moment your time starts
to the very last second.
655
00:33:33,120 --> 00:33:35,160
If you do, you'll save yourself
from elimination,
656
00:33:35,160 --> 00:33:36,800
you'll go up to the gantry.
657
00:33:36,800 --> 00:33:39,800
But, if you choose to be tasted,
658
00:33:39,800 --> 00:33:42,440
of course, you run the risk
of going home.
659
00:33:43,520 --> 00:33:45,440
BILLIE: It's a daunting feeling.
660
00:33:45,440 --> 00:33:48,080
The black apron - it's a reminder
661
00:33:48,080 --> 00:33:51,440
that this is a competition,
it can be brutal at times
662
00:33:51,440 --> 00:33:53,960
and someone's going home.
663
00:33:53,960 --> 00:33:58,840
So I'm already
thinking about this pin.
664
00:34:00,000 --> 00:34:02,600
Alright, everyone,
your time starts...
665
00:34:02,600 --> 00:34:03,600
..now.
666
00:34:03,600 --> 00:34:05,320
(CHEERING)
667
00:34:12,800 --> 00:34:14,040
CHRISTINA: Behind you!
668
00:34:14,040 --> 00:34:17,080
You guys go. I'll stay
out of everyone's way.
669
00:34:17,080 --> 00:34:20,160
I'm going to make
my mum's Nyonya curry.
670
00:34:20,160 --> 00:34:23,360
It's normally cooked with
either chicken, beef, lamb,
671
00:34:23,360 --> 00:34:25,880
but I'm going to
translate this curry
672
00:34:25,880 --> 00:34:27,720
and celebrate the eggs with it.
673
00:34:29,440 --> 00:34:31,520
My goodness!
674
00:34:31,520 --> 00:34:32,920
Oh, no.
675
00:34:32,920 --> 00:34:35,000
MINDY: The pressure is monumental.
676
00:34:35,000 --> 00:34:37,360
I mean, I'm from Byron - it's all
about peace, love and mung beans.
677
00:34:37,360 --> 00:34:38,960
We are chilled out when we cook.
678
00:34:38,960 --> 00:34:41,360
Ginger, garlic...
679
00:34:41,360 --> 00:34:43,480
So I'm going to bring on
the egg love.
680
00:34:43,480 --> 00:34:46,360
I'm going to cook a beautiful
Asian-style omelette.
681
00:34:46,360 --> 00:34:49,440
It's going to have an incredible
cured pork broth around it.
682
00:34:49,440 --> 00:34:52,320
Yeah, Mindy.
WOMAN: Yes! Go, Mindy! Go!
683
00:34:52,320 --> 00:34:54,240
And if I stick true to what I love,
684
00:34:54,240 --> 00:34:56,400
hopefully, that really
brings me home today.
685
00:34:56,400 --> 00:34:58,400
Go, Aldo!
Go, Aldo! Whoo!
686
00:34:58,400 --> 00:35:00,120
(CHEERING)
687
00:35:00,120 --> 00:35:01,880
BILLIE: I don't know how to do this.
688
00:35:01,880 --> 00:35:04,920
CHRISTINA: You right?
I just don't know what to do.
689
00:35:04,920 --> 00:35:08,760
I understand it's a great opportunity
to cook in this kitchen,
690
00:35:08,760 --> 00:35:12,040
but stakes are high,
they're really high today.
691
00:35:12,040 --> 00:35:14,080
Oh! Are you playing your pin now?
Yeah.
692
00:35:14,080 --> 00:35:16,120
That's it?
Yeah.
693
00:35:16,120 --> 00:35:18,560
We've got a pin,
ladies and gentlemen.
694
00:35:18,560 --> 00:35:20,760
(SPECTATORS CALL OUT AND CLAP)
Onto the gantry.
695
00:35:20,760 --> 00:35:22,080
Alright.
696
00:35:23,800 --> 00:35:26,360
Going up against the Faves...
697
00:35:27,400 --> 00:35:30,000
There's so much skill in this group.
698
00:35:30,000 --> 00:35:33,520
It means that I'll make it
through another challenge.
699
00:35:33,520 --> 00:35:37,880
And if that means, you know,
handing over the pin, then that's...
700
00:35:37,880 --> 00:35:41,200
..that's a trade-off
that I'm very happy to make.
701
00:35:41,200 --> 00:35:43,960
Billie! You're up there
already, girlfriend?!
702
00:35:43,960 --> 00:35:45,920
What the...?!
SASHI: Oh, Billie!
703
00:35:45,920 --> 00:35:47,440
(LAUGHS)
704
00:35:53,600 --> 00:35:57,200
CHRISTINA: It's the first
elimination for the Favourites.
705
00:35:57,200 --> 00:35:59,960
So, you know, that's never
a good feeling,
706
00:35:59,960 --> 00:36:04,000
but I'm very lucky I have
a safety net - just play my pin.
707
00:36:04,000 --> 00:36:05,760
So, I'm going to do bitoque,
708
00:36:05,760 --> 00:36:09,040
which is a Portuguese steak
with a fried egg on top
709
00:36:09,040 --> 00:36:11,920
with some Portuguese tomato rice.
710
00:36:11,920 --> 00:36:15,240
I'm just going to have some fun
with today, cook what I love -
711
00:36:15,240 --> 00:36:16,720
if it's good, great,
712
00:36:16,720 --> 00:36:18,680
If it's not, then I'll just
play this and go home...
713
00:36:18,680 --> 00:36:20,840
..and go upstairs, not go home.
(CHUCKLES)
714
00:36:20,840 --> 00:36:22,560
Freudian slip. (LAUGHS)
715
00:36:28,640 --> 00:36:30,720
Where's all the eggs gone?
716
00:36:30,720 --> 00:36:32,200
Oh, God.
717
00:36:32,200 --> 00:36:33,960
Oh, jasmine. That's what I need.
718
00:36:36,000 --> 00:36:39,640
What I've decided to do
is an egg fried rice.
719
00:36:39,640 --> 00:36:44,280
In my home, fried rice is one of
my 'fridge shaker' meals -
720
00:36:44,280 --> 00:36:46,840
you shake the fridge,
and whatever falls out,
721
00:36:46,840 --> 00:36:48,400
you throw it in the fried rice.
722
00:36:50,400 --> 00:36:52,480
It's got bacon and onion in it,
723
00:36:52,480 --> 00:36:55,040
it's got fresh corn and peas in it,
724
00:36:55,040 --> 00:36:56,960
it's got coriander root and ginger,
725
00:36:56,960 --> 00:36:58,600
and of course, throughout that,
726
00:36:58,600 --> 00:37:02,680
there's the beautiful omelette
tossed through.
727
00:37:02,680 --> 00:37:05,680
But does it celebrate egg enough?
728
00:37:05,680 --> 00:37:09,720
So then I have the idea to put
a salt and pepper egg with it.
729
00:37:11,080 --> 00:37:15,880
Kind of like salt and pepper squid
or salt and pepper prawns...
730
00:37:15,880 --> 00:37:17,280
..but it's an egg.
731
00:37:17,280 --> 00:37:19,520
ANDY: Hey, Jules.
Hello.
732
00:37:19,520 --> 00:37:21,520
It's fried rice you're cooking
here, I'm guessing...
733
00:37:21,520 --> 00:37:23,120
Yeah.
..by the look of
everything that's here.
734
00:37:23,120 --> 00:37:24,560
Yep.
Talk to me about this.
735
00:37:24,560 --> 00:37:26,440
You'd have made this
a billion times.
736
00:37:26,440 --> 00:37:30,360
I have. But I have never done
salt and pepper eggs.
737
00:37:30,360 --> 00:37:32,000
Right. What's in your mix?
738
00:37:32,000 --> 00:37:34,880
Plain flour, cornflour,
five spice, salt, pepper,
739
00:37:34,880 --> 00:37:36,320
and a tiny bit of chilli.
740
00:37:36,320 --> 00:37:37,480
I actually love that you're doing
741
00:37:37,480 --> 00:37:39,480
something that you've never
done before in an elimination.
742
00:37:39,480 --> 00:37:41,640
I don't.
I know that you mightn't...
Oh, come on, Jules.
743
00:37:41,640 --> 00:37:43,400
I don't think you mightn't,
but that is a great idea.
744
00:37:43,400 --> 00:37:45,320
So, that should be done
like the back of your hand,
745
00:37:45,320 --> 00:37:47,880
concentrate on the eggs,
and we'll see you tomorrow.
746
00:37:49,040 --> 00:37:50,920
I know who I'm cooking against
747
00:37:50,920 --> 00:37:54,680
and I know how well they cook
and how clever they are,
748
00:37:54,680 --> 00:37:56,480
how good their ideas are.
749
00:37:57,760 --> 00:38:03,120
I just feel frightened that
what I can bring is not good enough.
750
00:38:04,120 --> 00:38:06,040
What am I doing?
751
00:38:06,040 --> 00:38:07,560
Yes.
752
00:38:13,080 --> 00:38:15,040
Today I'm making a lemon tart.
753
00:38:15,040 --> 00:38:17,360
When I was in Paris,
I actually went to a cafe
754
00:38:17,360 --> 00:38:20,040
and this was actually
one of their dish
755
00:38:20,040 --> 00:38:23,040
and it's actually won
the best lemon tart in the world.
756
00:38:23,040 --> 00:38:27,440
And I managed to stumble
across a recipe, and I've...
757
00:38:27,440 --> 00:38:29,680
..hopefully, I've perfected
the techniques.
758
00:38:31,120 --> 00:38:33,800
This lemon tart,
it's a celebration of eggs.
759
00:38:33,800 --> 00:38:37,440
Like, how could you not
celebrate eggs without meringue?
760
00:38:37,440 --> 00:38:42,040
It's layers of hazelnut caramel,
lemon curd and madeleine,
761
00:38:42,040 --> 00:38:43,640
and then topped off with a meringue.
762
00:38:44,720 --> 00:38:46,520
There's definitely risk involved
763
00:38:46,520 --> 00:38:49,520
in making something
that's quite technical.
764
00:38:51,600 --> 00:38:55,520
But I know I can do two, three
elements all at the same time.
765
00:38:55,520 --> 00:38:57,520
WOMAN: Go, John!
766
00:38:57,520 --> 00:38:59,800
My tart shells
are in the oven baking
767
00:38:59,800 --> 00:39:03,520
and I've measured out all my
ingredients for my lemon curd.
768
00:39:04,880 --> 00:39:06,800
With this lemon curd,
because it's got cornflour,
769
00:39:06,800 --> 00:39:09,600
you actually want to bring it
to a simmering point
770
00:39:09,600 --> 00:39:11,640
and cook out that cornflour.
771
00:39:13,800 --> 00:39:17,800
I blitz it, so it's nice and silky
and you don't have any lumps,
772
00:39:17,800 --> 00:39:19,480
and it's tasting beautiful.
773
00:39:21,600 --> 00:39:23,080
I'm pretty confident I can pull
774
00:39:23,080 --> 00:39:25,480
all the elements that I need
for this dish.
775
00:39:25,480 --> 00:39:27,800
I just don't have the time
to make mistakes.
776
00:39:34,480 --> 00:39:35,520
Oh!
777
00:39:35,520 --> 00:39:37,560
Sp... (COUGHS) Spicy. Whoa.
778
00:39:37,560 --> 00:39:41,360
In round one,
my rice was undercooked.
779
00:39:41,360 --> 00:39:44,840
This time around, I really need
to work on my timing.
780
00:39:44,840 --> 00:39:49,680
I've committed to making
Sri Lankan pan rolls.
781
00:39:49,680 --> 00:39:53,080
They're just morsels filled with
so many yummy fillings
782
00:39:53,080 --> 00:39:56,240
wrapped in this beautiful crepe,
crumbed and then deep-fried.
783
00:39:56,240 --> 00:39:58,080
And it's just...
784
00:39:58,080 --> 00:40:00,640
Oh! It's so good. It's so good.
785
00:40:02,400 --> 00:40:03,680
JOCK: (SINGSONG) Minoli!
786
00:40:03,680 --> 00:40:05,320
Hello, Minoli.
Hello.
787
00:40:05,320 --> 00:40:07,680
Smells pretty good.
Have you recovered from round one?
788
00:40:07,680 --> 00:40:10,960
Oh... I just, like, bit off
a little bit more than I could chew.
789
00:40:10,960 --> 00:40:13,480
It got you, just a few minutes out.
I know.
790
00:40:13,480 --> 00:40:15,520
And the thing is,
the curry was bangin'.
791
00:40:15,520 --> 00:40:16,880
Oh...
What is going on here?
792
00:40:16,880 --> 00:40:18,720
'Cause that smells ridiculous.
What are you making?
793
00:40:18,720 --> 00:40:23,560
Just a tomato and tamarind chutney
for some egg pan rolls.
794
00:40:23,560 --> 00:40:24,640
I'm into it.
795
00:40:24,640 --> 00:40:27,800
Normally, it's got potato
and fish, or meat,
796
00:40:27,800 --> 00:40:29,640
but I'm just gonna
chuck eggs in there.
797
00:40:29,640 --> 00:40:30,680
Only egg?
798
00:40:30,680 --> 00:40:33,560
Oh, egg, a little bit
of potato, leek, carrot.
799
00:40:33,560 --> 00:40:35,800
You've got to cook them
all the way down first.
800
00:40:35,800 --> 00:40:37,120
Yeah.
801
00:40:37,120 --> 00:40:38,880
Have you got enough time?
802
00:40:40,640 --> 00:40:42,520
I have to.
Minoli...
803
00:40:42,520 --> 00:40:45,120
I know.
..you know you do this thing
where you, like, run out of time?
804
00:40:45,120 --> 00:40:46,480
Yeah.
Please don't do it.
805
00:40:46,480 --> 00:40:48,040
I know that this smells amazing,
806
00:40:48,040 --> 00:40:50,640
but this isn't the egg component,
and you've got a fair way to go.
807
00:40:50,640 --> 00:40:52,520
Yes, I do.
Good luck.
808
00:40:54,480 --> 00:40:55,840
Great.
809
00:40:55,840 --> 00:40:58,000
Honestly, I bit off more
than I can chew in round one
810
00:40:58,000 --> 00:41:01,680
and I was like, "I'm not gonna
do that in round two."
811
00:41:01,680 --> 00:41:03,120
I've done that in round two.
812
00:41:03,120 --> 00:41:05,680
Oh, my God - so many things!
813
00:41:06,720 --> 00:41:09,120
So I'm sick and nervous inside.
814
00:41:09,120 --> 00:41:11,160
If anything goes wrong,
815
00:41:11,160 --> 00:41:12,640
I could be going home.
816
00:41:12,640 --> 00:41:14,680
Grater. Oh, my God!
817
00:41:14,680 --> 00:41:16,000
So many things!
818
00:41:27,880 --> 00:41:29,560
(CHEERING)
819
00:41:34,640 --> 00:41:39,160
This is huge because no matter
what happens now in this cook,
820
00:41:39,160 --> 00:41:41,440
we're going to send one of the
Favourites home for the first time.
821
00:41:41,440 --> 00:41:44,040
ANDY: Yeah. And I think, by the
looks of them, they know that.
822
00:41:44,040 --> 00:41:48,000
Like, there are a few, like,
worried faces, nervous faces.
823
00:41:48,000 --> 00:41:50,120
Billie knew it.
Billie knew it, she's out.
824
00:41:50,120 --> 00:41:53,000
And, dare I say, looking
at a bit of body language,
825
00:41:53,000 --> 00:41:55,440
Tommy, also another pin bearer...
826
00:41:55,440 --> 00:41:56,640
Yeah.
827
00:41:56,640 --> 00:42:00,480
..not his usual bouncy,
enthusiastic, excited self.
828
00:42:01,480 --> 00:42:03,000
How you going, Tommy?
829
00:42:04,040 --> 00:42:05,560
Tommy. How you going?
Yep?
830
00:42:05,560 --> 00:42:06,560
I'm going OK.
831
00:42:08,760 --> 00:42:11,440
There's definitely a little part
of me saying,
832
00:42:11,440 --> 00:42:12,440
"Hold onto that pin.
833
00:42:12,440 --> 00:42:15,040
"The longer you have it,
the more safer you'll be."
834
00:42:15,040 --> 00:42:19,880
But it weighs on my mind
that my teammates are amazing,
835
00:42:19,880 --> 00:42:23,000
and I'm honestly really scared
of them all.
836
00:42:23,000 --> 00:42:24,560
Tommy.
Hey, man, how are you going?
837
00:42:24,560 --> 00:42:25,560
I'm very well.
838
00:42:25,560 --> 00:42:26,880
11 eggs. 60 Minutes.
839
00:42:26,880 --> 00:42:28,400
What are you making?
840
00:42:28,400 --> 00:42:31,120
I'm making a fish broth, egg noodles.
841
00:42:31,120 --> 00:42:33,680
But I don't know if the egg noodles
is enough to hero the egg.
842
00:42:33,680 --> 00:42:37,440
Are there other ways you can
introduce egg into this dish?
843
00:42:37,440 --> 00:42:39,240
That's probably the question
that you need to answer.
844
00:42:39,240 --> 00:42:40,320
You gotta hero the egg.
845
00:42:40,320 --> 00:42:41,800
Yeah, exactly.
I'll leave it with you, mate.
846
00:42:41,800 --> 00:42:43,520
Thank you.
847
00:42:43,520 --> 00:42:46,720
I'm still thinking about what else
I can use as an egg element,
848
00:42:46,720 --> 00:42:49,640
but nothing's coming to my mind.
849
00:42:49,640 --> 00:42:53,080
And I'm worried,
if you're cooking scared,
850
00:42:53,080 --> 00:42:54,440
there's a high chance
you're going home.
851
00:43:00,760 --> 00:43:04,560
Sarah. Bubble, bubble, toil
and trouble happening over here.
852
00:43:04,560 --> 00:43:05,920
What is the dish?
853
00:43:05,920 --> 00:43:08,680
So I'm actually making
omelette rice today.
854
00:43:08,680 --> 00:43:09,680
Love it.
855
00:43:09,680 --> 00:43:12,960
So you have that perfect football
shape over the top of the rice,
856
00:43:12,960 --> 00:43:14,960
slit down the centre, it unzips
857
00:43:14,960 --> 00:43:18,000
and reveals a silky interior.
That's the plan.
858
00:43:18,000 --> 00:43:20,520
That looks good, Sashi.
859
00:43:20,520 --> 00:43:21,960
Sashi.
Yes.
860
00:43:21,960 --> 00:43:22,960
What are you making?
861
00:43:22,960 --> 00:43:24,520
I'm making an egg sambal.
862
00:43:24,520 --> 00:43:27,160
Yeah.
With a coconut and egg netted crepe.
863
00:43:27,160 --> 00:43:28,440
Yum.
So, yeah.
864
00:43:28,440 --> 00:43:29,760
Playing to the strengths.
865
00:43:29,760 --> 00:43:30,960
Yeah, I'm going back to my roots.
866
00:43:30,960 --> 00:43:32,520
Very smart.
Yeah.
867
00:43:34,040 --> 00:43:35,040
That's still going.
868
00:43:36,440 --> 00:43:38,840
In round one,
I cooked such a great dish
869
00:43:38,840 --> 00:43:42,640
because I cooked a dish
that's important for me,
870
00:43:42,640 --> 00:43:45,400
food from the heart
and from the soul.
871
00:43:45,400 --> 00:43:47,680
Because I want to showcase
one more time
872
00:43:47,680 --> 00:43:51,400
what food from a small
country village could bring
873
00:43:51,400 --> 00:43:53,440
to the MasterChef kitchen.
874
00:43:53,440 --> 00:43:55,000
I'm gonna cook filoscio.
875
00:43:55,000 --> 00:43:56,840
It's a dish that Nonna,
she makes on a Sunday.
876
00:43:56,840 --> 00:44:01,080
It's just basically egg, bread
and pasta in the Napoletana sauce.
877
00:44:01,080 --> 00:44:04,960
Just a peasant dish, actually,
because that's what they used to eat
878
00:44:04,960 --> 00:44:07,040
when they were very poor.
879
00:44:07,040 --> 00:44:08,560
Like, my family wasn't very wealthy,
880
00:44:08,560 --> 00:44:11,760
so that's...I'm bringing back.
881
00:44:11,760 --> 00:44:16,240
This dish, it's simple, and it's got
just two components -
882
00:44:16,240 --> 00:44:20,080
the egg part
and the rich Napoletana ragu.
883
00:44:20,080 --> 00:44:22,920
Oh, home sweet home.
884
00:44:24,360 --> 00:44:27,040
This dish has been created
by my Nonna.
885
00:44:28,680 --> 00:44:31,120
(MURMURS IN ITALIAN)
886
00:44:33,160 --> 00:44:37,560
My last trip back home, I started
to record my Nonna cooking for me
887
00:44:37,560 --> 00:44:39,080
on my phone.
888
00:44:40,720 --> 00:44:42,320
(SPEAKS ITALIAN)
889
00:44:43,360 --> 00:44:44,600
(SPEAKS ITALIAN)
890
00:44:45,760 --> 00:44:49,720
She does the same thing
that I'm about to do.
891
00:44:53,240 --> 00:44:56,720
The bread,
it's like a bread frittata.
892
00:44:56,720 --> 00:44:59,000
Egg mixture.
It's gonna be fried off.
893
00:45:00,200 --> 00:45:02,840
And then the bread is going
to be like a sponge
894
00:45:02,840 --> 00:45:05,120
absorbing all the sauce into it.
895
00:45:05,120 --> 00:45:06,560
Beautiful.
896
00:45:10,080 --> 00:45:12,720
Yes, Alvin!
Alvin!
897
00:45:12,720 --> 00:45:14,440
Oh, beautiful eggs.
898
00:45:14,440 --> 00:45:17,040
Feeling good. So I'm cooking
something that I really love.
899
00:45:17,040 --> 00:45:19,160
I'm making a nyonya curry.
900
00:45:19,160 --> 00:45:21,120
It's an emotional dish to me
because it's my...
901
00:45:21,120 --> 00:45:24,200
..it's my mum's recipe,
and I want to do it justice.
902
00:45:24,200 --> 00:45:26,760
She's the reason why I know
how to cook.
903
00:45:26,760 --> 00:45:28,840
So, yeah, a lot from here.
904
00:45:28,840 --> 00:45:31,920
Go, Jules. You got it. You got time.
905
00:45:31,920 --> 00:45:33,080
You got it.
906
00:45:33,080 --> 00:45:37,280
I think my dish today is a tale
of two parts.
907
00:45:37,280 --> 00:45:39,240
I have my fried rice,
908
00:45:39,240 --> 00:45:41,480
I know I can do,
I know I can get done,
909
00:45:41,480 --> 00:45:43,360
I know I can make it taste good.
910
00:45:43,360 --> 00:45:47,160
And the other part is my
salt and pepper egg,
911
00:45:47,160 --> 00:45:49,400
something I've never done before.
912
00:45:49,400 --> 00:45:53,200
It's an enormous risk, but I feel
like it's necessary
913
00:45:53,200 --> 00:45:56,640
to add to this humble thing
that I normally cook.
914
00:45:58,480 --> 00:46:00,040
Salt and pepper egg.
915
00:46:00,040 --> 00:46:02,760
I've got a bunch of eggs
that I can play with,
916
00:46:02,760 --> 00:46:07,520
so I'm going to cook different eggs
for different lengths of time.
917
00:46:07,520 --> 00:46:09,280
That's not going to work.
918
00:46:09,280 --> 00:46:11,920
I think four minutes is a bit soft.
919
00:46:11,920 --> 00:46:15,640
I'm going to see which ones
will deep-fry and which ones won't.
920
00:46:15,640 --> 00:46:17,080
That's five minutes.
921
00:46:17,080 --> 00:46:21,600
And from there,
hopefully I'll have the perfect egg.
922
00:46:22,760 --> 00:46:26,520
I know that if I get it wrong,
I am going home today.
923
00:46:27,680 --> 00:46:31,440
You may have had 11 eggs, but you've
only got ten minutes to go!
924
00:46:31,440 --> 00:46:34,040
(CHEERING AND APPLAUSE)
925
00:46:38,400 --> 00:46:39,400
Good.
926
00:46:48,120 --> 00:46:52,200
I'm making Sri Lankan pan rolls
with a tomato and tamarind chutney.
927
00:46:52,200 --> 00:46:53,720
I've got the pancake batter.
928
00:46:53,720 --> 00:46:55,640
It's looking good. Yep.
929
00:46:55,640 --> 00:46:58,080
So I've gotta...I'm just gonna
do a few
930
00:46:58,080 --> 00:47:00,280
and then start deep-frying them.
931
00:47:00,280 --> 00:47:02,600
I think I hit the nail on the head
with the crepe batter.
932
00:47:02,600 --> 00:47:05,800
Now I've got to get these
pan rolls rolled.
933
00:47:05,800 --> 00:47:07,480
Um...
934
00:47:07,480 --> 00:47:08,560
OK.
935
00:47:08,560 --> 00:47:13,520
I add the soft boiled eggs
and vegie mixture into the crepe,
936
00:47:13,520 --> 00:47:14,600
roll it up.
937
00:47:14,600 --> 00:47:17,280
I need to crumb them, deep-fry them.
938
00:47:17,280 --> 00:47:19,760
And I'm just going to pick my
best ones to serve the judges.
939
00:47:19,760 --> 00:47:21,360
How many more minutes?
940
00:47:21,360 --> 00:47:22,720
Just over seven.
941
00:47:22,720 --> 00:47:24,360
Oh, my God. Seven minutes.
942
00:47:24,360 --> 00:47:25,840
Seven minutes!
943
00:47:25,840 --> 00:47:28,640
Like, in my brain, my brain was like,
that's not enough time.
944
00:47:28,640 --> 00:47:31,160
And my other brain's like...
945
00:47:31,160 --> 00:47:32,400
..you don't have a choice.
946
00:47:33,720 --> 00:47:36,760
I don't want to serve the judges
undercooked pan rolls.
947
00:47:36,760 --> 00:47:39,600
This is really, really,
really tight.
948
00:47:39,600 --> 00:47:41,200
Oh, my lordy.
949
00:47:41,200 --> 00:47:42,400
Great work, Min!
950
00:47:42,400 --> 00:47:43,400
Thanks.
951
00:47:46,040 --> 00:47:49,440
JOHN: The curd's done, and I need
to make my meringue.
952
00:47:49,440 --> 00:47:51,480
The meringue is actually sitting
on top of the tart
953
00:47:51,480 --> 00:47:54,560
and finishes off the tart
beautifully.
954
00:47:57,080 --> 00:47:59,640
As I pour in the sugar syrup,
955
00:47:59,640 --> 00:48:02,320
I'm noticing that the eggwhites
just aren't whipping.
956
00:48:05,480 --> 00:48:06,920
Yeah. It's not doing it.
957
00:48:09,640 --> 00:48:11,560
Without the meringue,
958
00:48:11,560 --> 00:48:13,920
I'm worried that it's not
celebrating eggs.
959
00:48:20,080 --> 00:48:21,080
Doing well.
960
00:48:21,080 --> 00:48:22,840
CHRISTINA: Thanks.
961
00:48:22,840 --> 00:48:24,640
I'm watching the Favourites today.
962
00:48:24,640 --> 00:48:28,080
And it's...it's definitely
nerve-racking.
963
00:48:28,080 --> 00:48:30,520
The standard of cooking
in the competition,
964
00:48:30,520 --> 00:48:32,720
it's kind of terrifying.
965
00:48:33,720 --> 00:48:36,040
I'm starting to assemble my dish.
966
00:48:36,040 --> 00:48:40,600
You have tomato rice,
and then I have steak,
967
00:48:40,600 --> 00:48:43,720
some caramelised onions,
and then a fried egg on top.
968
00:48:45,040 --> 00:48:46,280
As I'm plating up my dish,
969
00:48:46,280 --> 00:48:49,040
I'm thinking I just need to beat
one other person.
970
00:48:50,120 --> 00:48:52,080
But I check on my rice and...
971
00:48:56,440 --> 00:48:57,440
Rice is over.
972
00:48:58,880 --> 00:48:59,880
Just a little.
973
00:49:01,920 --> 00:49:08,320
I don't know if this is the right
move to make to plate up this dish.
974
00:49:08,320 --> 00:49:12,160
Has someone else stuffed up their
dish even more than what I have?
975
00:49:12,160 --> 00:49:14,240
Yeah, I'm not super happy.
976
00:49:14,240 --> 00:49:15,480
So...
977
00:49:15,480 --> 00:49:16,480
Um...
978
00:49:16,480 --> 00:49:18,040
Playing my pin.
979
00:49:18,040 --> 00:49:19,040
What?
980
00:49:19,040 --> 00:49:20,600
Playing your pin.
Oh!
981
00:49:20,600 --> 00:49:21,600
(SIGHS)
982
00:49:23,000 --> 00:49:24,000
JOCK: There it is.
983
00:49:25,840 --> 00:49:27,280
CHRISTINA: I'm not a gambler.
984
00:49:27,280 --> 00:49:30,600
I don't want to be the idiot
that goes home wearing the pin.
985
00:49:30,600 --> 00:49:34,760
I'd rather just play it and then
take my chances next time.
986
00:49:35,880 --> 00:49:37,480
Nice work, Christina.
987
00:49:37,480 --> 00:49:38,600
Good luck, everyone!
988
00:49:38,600 --> 00:49:40,400
Kill it! Go, Alvin! Go, Minoli!
989
00:49:40,400 --> 00:49:42,200
Come on, guy!
990
00:49:42,200 --> 00:49:44,360
Alright. Two pins.
991
00:49:44,360 --> 00:49:45,600
And then there was one.
992
00:49:54,680 --> 00:49:56,040
TOMMY: She's not ready, is she?
993
00:49:56,040 --> 00:49:57,480
JOCK: Yeah, but it's also stuck.
994
00:49:59,200 --> 00:50:01,360
I'd be more worried about the stock
now.
995
00:50:02,920 --> 00:50:07,160
I'm really not happy
with how everything's going.
996
00:50:07,160 --> 00:50:10,560
The seafood fish broth
tastes pretty bad.
997
00:50:10,560 --> 00:50:13,200
I need to really try to save
this cook.
998
00:50:13,200 --> 00:50:17,240
But I want to put this egg into it,
and I'll see what the egg does.
999
00:50:17,240 --> 00:50:20,240
I try with putting the egg
into the broth.
1000
00:50:21,480 --> 00:50:23,800
But I don't know if it's going
to work.
1001
00:50:23,800 --> 00:50:26,040
I've got to really think
about this pin.
1002
00:50:26,040 --> 00:50:27,960
Am I going to use it?
Should I use it?
1003
00:50:29,400 --> 00:50:32,400
What if I don't use it
and I go home with it?
1004
00:50:33,880 --> 00:50:36,520
Time is just tick, tick, ticking
away.
1005
00:50:36,520 --> 00:50:37,800
I just don't know.
1006
00:50:37,800 --> 00:50:39,840
You know, my mind
isn't clear right now.
1007
00:50:39,840 --> 00:50:41,560
It's terrifying.
1008
00:50:54,640 --> 00:50:57,000
Alright, I'm going to put this egg
into it
1009
00:50:57,000 --> 00:50:58,520
and I'll see what the egg does.
1010
00:51:03,000 --> 00:51:05,800
There's no other feeling
like tasting your dish,
1011
00:51:05,800 --> 00:51:07,880
and there's just like
something completely wrong.
1012
00:51:09,320 --> 00:51:12,480
That is a terrible feeling
that I wish on nobody.
1013
00:51:12,480 --> 00:51:15,560
I'm really not happy
with how everything's going.
1014
00:51:16,560 --> 00:51:18,040
Are you happy with that?
1015
00:51:20,480 --> 00:51:22,040
I'm playing my pin, man.
1016
00:51:22,040 --> 00:51:24,240
It's all yours, brother.
Alright. We got another one.
1017
00:51:25,240 --> 00:51:27,080
ANDY: Three from three.
1018
00:51:27,080 --> 00:51:30,240
WOMAN: Yeah, good work, Tommy.
Well done, mate. Here.
1019
00:51:30,240 --> 00:51:31,800
(CHEERING, APPLAUSE)
Well played.
1020
00:51:33,280 --> 00:51:35,720
It's time for me to bow out.
1021
00:51:35,720 --> 00:51:38,400
Just this cook did not go right
for me from the get-go.
1022
00:51:38,400 --> 00:51:39,760
WOMAN: Well done, mate.
1023
00:51:39,760 --> 00:51:43,360
I feel like,
oh, that safety net is gone now,
1024
00:51:43,360 --> 00:51:46,960
and I'm half relieved,
half scared now.
1025
00:51:46,960 --> 00:51:48,160
Good job, Tommy.
1026
00:51:49,040 --> 00:51:50,680
ANDY: Tommy's played his pin.
1027
00:51:50,680 --> 00:51:53,840
And that means it's down
to one of you eight.
1028
00:51:53,840 --> 00:51:55,120
You've got three minutes to go.
1029
00:51:55,120 --> 00:51:56,600
MAN: Come on, guys!
1030
00:51:56,600 --> 00:51:58,440
(APPLAUSE)
1031
00:52:04,480 --> 00:52:08,080
(SHOUTS OF ENCOURAGEMENT)
1032
00:52:11,520 --> 00:52:15,800
JULIE: So, it goes from being
one of my team of 12 going home
1033
00:52:15,800 --> 00:52:18,440
to one of only eight of us
going home.
1034
00:52:18,440 --> 00:52:21,400
And those odds are nowhere
near as friendly.
1035
00:52:22,240 --> 00:52:24,200
Come on, Jules.
A few minutes to go, mate.
1036
00:52:25,160 --> 00:52:28,720
My heart feels like it's going
to piston straight out of my chest.
1037
00:52:29,600 --> 00:52:31,640
I'm so frightened I'm going
to run out of time,
1038
00:52:31,640 --> 00:52:35,160
and I don't know if my eggs
are cooked through enough.
1039
00:52:35,160 --> 00:52:36,760
WOMAN: You got it, babe.
1040
00:52:36,760 --> 00:52:37,880
You good?
1041
00:52:37,880 --> 00:52:39,560
The meringue is not working.
1042
00:52:40,760 --> 00:52:44,560
Without the eggwhites whipping,
I just won't have a finished dish.
1043
00:52:44,560 --> 00:52:45,880
So my quick thinking is,
1044
00:52:45,880 --> 00:52:49,200
balance the dish with a nice,
beautiful chantilly cream.
1045
00:52:50,360 --> 00:52:52,160
(APPLAUSE)
1046
00:52:52,160 --> 00:52:54,640
It's time to hustle.
You've only got one minute to go.
1047
00:52:58,920 --> 00:53:02,320
WOMAN: Oh, Sez. Oh, yeah.
Sarah, amazing.
1048
00:53:03,800 --> 00:53:04,800
MINDY: Crisp up!
1049
00:53:06,760 --> 00:53:07,880
Faster!
1050
00:53:07,880 --> 00:53:09,440
Most people think of an omelette
as this
1051
00:53:09,440 --> 00:53:12,080
creamy, kind of rich
and decadent dish,
1052
00:53:12,080 --> 00:53:14,520
and my omelette
is nothing like that at all.
1053
00:53:14,520 --> 00:53:16,320
A Chinese-style omelette
is like this
1054
00:53:16,320 --> 00:53:19,000
amazing, pillowy souffle of egg.
1055
00:53:20,440 --> 00:53:22,920
So I'm hoping just to really
transform people's idea
1056
00:53:22,920 --> 00:53:24,160
about an omelette today.
1057
00:53:25,680 --> 00:53:28,000
ALVIN: I taste my nyonya curry.
1058
00:53:28,000 --> 00:53:29,640
It sings.
1059
00:53:29,640 --> 00:53:33,320
The eggs are perfectly,
perfectly jammy.
1060
00:53:33,320 --> 00:53:36,840
If that doesn't take you back
to my home in Malaysia,
1061
00:53:36,840 --> 00:53:38,840
into my kitchen,
I don't know what does.
1062
00:53:38,840 --> 00:53:40,560
Alright, gantry. Give us a hand.
1063
00:53:40,560 --> 00:53:42,640
ALL: 10! 9!
1064
00:53:42,640 --> 00:53:46,480
8! 7! 6! 5!
1065
00:53:46,480 --> 00:53:50,120
4! 3! 2! 1!
1066
00:53:50,120 --> 00:53:52,640
(ALL CHEER, APPLAUD)
That's it!
1067
00:53:59,720 --> 00:54:01,280
Well done, everyone.
1068
00:54:03,280 --> 00:54:04,960
I think all the judges were worried
1069
00:54:04,960 --> 00:54:07,480
I wasn't going to get this dish
done in time.
1070
00:54:07,480 --> 00:54:11,080
But I'm really happy
that the coating is crispy.
1071
00:54:11,080 --> 00:54:14,160
As long as the judges think
that I've celebrated the egg enough,
1072
00:54:14,160 --> 00:54:15,880
then that's all I care about.
1073
00:54:17,040 --> 00:54:18,400
(SIGHS, SNIFFS)
1074
00:54:19,680 --> 00:54:21,440
My dish is complete,
1075
00:54:21,440 --> 00:54:24,080
but there's just something
telling me...
1076
00:54:25,120 --> 00:54:27,160
..fried rice...
1077
00:54:27,160 --> 00:54:29,560
..is not going to win this for me.
1078
00:54:30,840 --> 00:54:32,720
I don't know if this
is the right dish.
1079
00:54:34,120 --> 00:54:38,000
I have a feeling in my gut
that's telling me that it's not.
1080
00:54:44,960 --> 00:54:49,320
Well, round two of the elimination,
and we gifted you 11 eggs
1081
00:54:49,320 --> 00:54:53,440
to make a delicious dish to
save your place in the competition.
1082
00:54:53,440 --> 00:54:56,200
And the first one
we'd like to taste - Aldo!
1083
00:54:56,200 --> 00:54:59,360
(APPLAUSE)
1084
00:55:00,880 --> 00:55:03,760
ALDO: If I'm going to go home today
on a dish that I'm proud of
1085
00:55:03,760 --> 00:55:05,280
and a dish that I love too,
1086
00:55:05,280 --> 00:55:07,000
I'm going to be fine with that.
1087
00:55:11,640 --> 00:55:13,680
Alright, Aldo.
What did you cook, mate?
1088
00:55:14,440 --> 00:55:16,080
The real name is filoche,
1089
00:55:16,080 --> 00:55:19,360
which is a dish that my nonna makes
basically every Sunday.
1090
00:55:19,360 --> 00:55:22,880
And that's just egg, bread,
lots of parmesan,
1091
00:55:22,880 --> 00:55:24,440
and then a sauce.
1092
00:55:26,160 --> 00:55:28,600
What I did, it's what you keep
telling me all the time
1093
00:55:28,600 --> 00:55:31,560
that I'm cooking -
you say to do yourself.
1094
00:55:31,560 --> 00:55:34,200
I had fun. I was relaxed.
1095
00:55:34,200 --> 00:55:35,680
I was in the tone.
1096
00:55:35,680 --> 00:55:37,280
And I cooked what I love to do.
1097
00:55:39,360 --> 00:55:40,680
Perfect.
1098
00:55:48,600 --> 00:55:49,720
Wow.
1099
00:56:04,840 --> 00:56:07,160
Aldo, I've never tried this before.
1100
00:56:09,680 --> 00:56:11,640
And I'm so glad
that I've tried it now.
1101
00:56:11,640 --> 00:56:13,480
Mate, that is two from two
from you today.
1102
00:56:15,560 --> 00:56:19,840
When you can do a Napolitana sauce
that good, it is luxury.
1103
00:56:21,400 --> 00:56:25,400
Aldo, with this dish, you've
taken us to your Nonna's home,
1104
00:56:25,400 --> 00:56:28,240
and I feel like
I'm sitting in her kitchen.
1105
00:56:28,240 --> 00:56:31,880
And I feel surrounded by love
with a dish like this.
1106
00:56:33,080 --> 00:56:35,560
Even if it's not from my heritage,
1107
00:56:35,560 --> 00:56:38,400
I feel your family and your history,
1108
00:56:38,400 --> 00:56:39,760
and I'm deeply respectful of that.
1109
00:56:39,760 --> 00:56:40,800
Thank you.
1110
00:56:42,240 --> 00:56:45,000
That's the best compliment,
actually. Thank you.
1111
00:56:45,000 --> 00:56:48,000
Every component of it is perfection.
1112
00:56:50,680 --> 00:56:55,760
Yes, it's simple, but there is
no more fitting a dish
1113
00:56:55,760 --> 00:56:58,680
that proves how good a cook you are
1114
00:56:58,680 --> 00:57:00,880
and why you should be
in this kitchen.
1115
00:57:05,240 --> 00:57:07,600
Mate, well done.
1116
00:57:07,600 --> 00:57:10,720
(CHEERING, APPLAUSE)
1117
00:57:14,480 --> 00:57:19,800
ALDO: I took a piece of my nonna
and I put it into this kitchen.
1118
00:57:19,800 --> 00:57:21,880
It's just overwhelming.
1119
00:57:21,880 --> 00:57:23,920
It's good. It's feeling good.
1120
00:57:27,200 --> 00:57:30,200
The next dish we'd like to taste
belongs to Sarah.
1121
00:57:30,960 --> 00:57:32,920
WOMAN: Good job, girl.
1122
00:57:32,920 --> 00:57:34,120
WOMAN: Beautiful.
1123
00:57:35,400 --> 00:57:38,960
Today I've made omurice with
a nice sauce to pour over the top.
1124
00:57:38,960 --> 00:57:40,640
Rice, beautifully cooked.
1125
00:57:40,640 --> 00:57:42,440
Chicken, lovely and tender.
1126
00:57:42,440 --> 00:57:44,520
It was silky. It was creamy.
1127
00:57:44,520 --> 00:57:46,200
It is exactly what you promised us.
1128
00:57:46,200 --> 00:57:47,680
Well done.
Thank you.
1129
00:57:47,680 --> 00:57:49,040
Next up it's Sashi.
1130
00:57:50,040 --> 00:57:52,480
SASHI: I've made an egg sambal
with roti jala.
1131
00:57:52,480 --> 00:57:54,840
That is just beautiful family food.
1132
00:57:54,840 --> 00:57:59,040
This roti, it was exactly
the right texture that you want
1133
00:57:59,040 --> 00:58:04,120
to go into that gnarly, rich,
complex sambal.
1134
00:58:04,120 --> 00:58:06,080
Oh, yeah. I'm jealous
of your kids, man.
1135
00:58:06,080 --> 00:58:07,240
(LAUGHS)
1136
00:58:07,240 --> 00:58:08,240
Next up, it's Alvin.
1137
00:58:08,240 --> 00:58:10,000
WOMAN: Go, Alvin.
1138
00:58:11,360 --> 00:58:13,960
ALVIN: I made a nyonya egg curry.
1139
00:58:13,960 --> 00:58:18,320
This might be your mother's curry,
but this is entirely new.
1140
00:58:18,320 --> 00:58:21,360
It's refined. It's elegant.
1141
00:58:21,360 --> 00:58:23,920
It's soulful. It's intelligent.
1142
00:58:23,920 --> 00:58:25,560
And it's beautiful.
1143
00:58:25,560 --> 00:58:26,880
Thanks, Mel.
1144
00:58:27,720 --> 00:58:29,520
Next up, Mindy.
1145
00:58:29,520 --> 00:58:31,320
MINDY: It's a Chinese omelette.
1146
00:58:32,080 --> 00:58:34,480
JOCK: Even with everything that
you got packed in there,
1147
00:58:34,480 --> 00:58:36,520
I still got egg every bite.
1148
00:58:36,520 --> 00:58:39,320
I got a beautifully,
perfectly cooked omelette.
1149
00:58:39,320 --> 00:58:41,360
Thanks so much.
(APPLAUSE)
1150
00:58:43,000 --> 00:58:44,960
Next up, Minoli.
1151
00:58:44,960 --> 00:58:47,080
(APPLAUSE)
1152
00:58:53,480 --> 00:58:54,840
I don't know what just happened.
1153
00:58:54,840 --> 00:58:56,240
What happened?
1154
00:58:56,240 --> 00:58:58,520
I don't know. Just, like, the...
1155
00:58:59,520 --> 00:59:02,360
It just hit me
that I was here in elim.
1156
00:59:02,360 --> 00:59:03,960
What hit you about it?
1157
00:59:05,800 --> 00:59:08,560
This is something that's
very close...close to my heart.
1158
00:59:10,600 --> 00:59:15,480
Because literally, like, any Sri
Lankan person will froth over it.
1159
00:59:15,480 --> 00:59:18,880
Like, it's, like, the cheapest thing
in the whole country.
1160
00:59:21,600 --> 00:59:23,200
It's just the best.
1161
00:59:25,480 --> 00:59:28,040
Alright, come on. Take a
deep breath. Introduce your dish.
1162
00:59:29,240 --> 00:59:36,480
I have made egg pan rolls
with a tomato and tamarind chutney.
1163
00:59:55,600 --> 00:59:57,360
Minoli?
1164
00:59:57,360 --> 00:59:58,640
Yes?
1165
01:00:01,600 --> 01:00:03,200
I must have, like...
1166
01:00:04,000 --> 01:00:05,800
..a little smidge...
1167
01:00:07,880 --> 01:00:10,680
..of Sri Lankan in me,
because I'm frothing on that.
1168
01:00:10,680 --> 01:00:12,560
(LAUGHTER)
1169
01:00:13,800 --> 01:00:17,000
Seriously, like,
it is goose-bump stuff.
1170
01:00:20,560 --> 01:00:22,840
MELISSA: They're everything you want
in one bite.
1171
01:00:24,000 --> 01:00:27,560
It has that gorgeous, crunchy,
outer golden shell,
1172
01:00:27,560 --> 01:00:29,640
the beautiful tender pancake.
1173
01:00:30,880 --> 01:00:33,680
And then all of those
wonderful flavours
1174
01:00:33,680 --> 01:00:35,280
singing and melding together.
1175
01:00:38,360 --> 01:00:41,120
And then you dip it into something
as explosive as that.
1176
01:00:41,120 --> 01:00:43,440
And you have...joy.
1177
01:00:45,720 --> 01:00:48,000
Minoli...I don't think
you're going anywhere today.
1178
01:00:48,000 --> 01:00:49,400
Well done.
Thanks.
1179
01:00:49,400 --> 01:00:53,240
(CHEERING, APPLAUSE)
1180
01:00:59,240 --> 01:01:01,480
That was good.
It was so good.
1181
01:01:01,480 --> 01:01:03,200
I'm alright now.
1182
01:01:04,920 --> 01:01:07,120
Next up to the tasting table,
Julie Goodwin.
1183
01:01:07,120 --> 01:01:10,000
(CHEERING, APPLAUSE)
1184
01:01:12,280 --> 01:01:14,640
JULIE: I have listened to
all the judges' feedback
1185
01:01:14,640 --> 01:01:19,040
and its rave review after
rave review for every other dish.
1186
01:01:19,040 --> 01:01:20,680
WOMAN: Go, Julie!
1187
01:01:25,440 --> 01:01:27,320
My nerves are ridiculous.
1188
01:01:28,920 --> 01:01:31,960
I am not ready for this to end.
1189
01:01:38,880 --> 01:01:41,920
Missed an episode of MasterChef?
1190
01:01:41,920 --> 01:01:44,640
enjoy another serving
or savour past seasons at:
1191
01:01:54,440 --> 01:01:56,480
Julie, what have you cooked us?
1192
01:01:58,720 --> 01:02:01,640
Fried rice with
a salt and pepper egg.
1193
01:02:03,520 --> 01:02:06,000
You have survived
heaps of eliminations
1194
01:02:06,000 --> 01:02:07,440
in your time in
the MasterChef kitchen.
1195
01:02:07,440 --> 01:02:09,360
So how did you deal with it
back then?
1196
01:02:09,360 --> 01:02:12,240
Oh, probably the same.
(LAUGHTER)
1197
01:02:12,240 --> 01:02:15,000
Cried a bit and sweated a lot.
1198
01:02:16,000 --> 01:02:17,840
How'd you go with
the salt pepper egg?
1199
01:02:17,840 --> 01:02:19,000
That was fiddly.
1200
01:02:19,000 --> 01:02:23,880
It was hard to peel and really
had to be delicate with it.
1201
01:02:23,880 --> 01:02:25,200
Runny?
1202
01:02:26,280 --> 01:02:28,080
Soft. Let's go with soft.
1203
01:02:37,200 --> 01:02:38,360
It's running and soft.
1204
01:02:38,360 --> 01:02:40,120
(SIGHS HEAVILY)
Looks delicious. It looks good.
1205
01:02:40,120 --> 01:02:41,680
(CHEERING)
1206
01:02:44,680 --> 01:02:46,880
ANDY: Yeah, gooey.
It looks really, really good.
1207
01:02:46,880 --> 01:02:48,280
(MOUTHS)
1208
01:03:01,440 --> 01:03:02,600
Julie...
1209
01:03:08,320 --> 01:03:09,680
..I really like that.
1210
01:03:11,120 --> 01:03:14,040
We got fresh pops from
the sweet corn and the peas,
1211
01:03:14,040 --> 01:03:16,720
you got the smokiness
from the bacon.
1212
01:03:16,720 --> 01:03:19,040
My only comment's
a little bit greasy.
1213
01:03:20,760 --> 01:03:22,600
MELISSA: I'm looking at the bacon
1214
01:03:22,600 --> 01:03:25,240
and I sense your hesitancy
today in it.
1215
01:03:27,600 --> 01:03:31,280
It could have been taken further
if you had a bit more confidence
1216
01:03:31,280 --> 01:03:33,360
to just really floor it
and mic-drop it.
1217
01:03:35,400 --> 01:03:39,360
You would have really taken it
to a really fantastic place.
1218
01:03:41,720 --> 01:03:43,120
Not the best fried rice
I've ever had,
1219
01:03:43,120 --> 01:03:45,840
it's not the worst fried rice
I've ever had.
1220
01:03:45,840 --> 01:03:47,880
The good thing is
the flavour's there.
1221
01:03:47,880 --> 01:03:49,880
It's a little bit clumsy,
I would say.
1222
01:03:49,880 --> 01:03:51,560
Even just some of the chopping,
1223
01:03:51,560 --> 01:03:53,680
like still needs to be finessed
along the way.
1224
01:03:55,080 --> 01:03:57,200
Especially when you're in
a round two elimination.
1225
01:03:57,200 --> 01:03:59,520
Like, those things can
literally make or break you.
1226
01:04:00,960 --> 01:04:03,120
Thanks, Jules.
Thank you.
Thanks, Julie.
1227
01:04:05,240 --> 01:04:07,240
Obviously mixed reviews.
1228
01:04:07,240 --> 01:04:09,400
There are obviously
some negatives to the dish.
1229
01:04:09,400 --> 01:04:10,840
And I think that my instinct that
1230
01:04:10,840 --> 01:04:13,880
perhaps it's not MasterChef
enough was correct.
1231
01:04:15,400 --> 01:04:16,960
No.
1232
01:04:16,960 --> 01:04:20,600
No, no.
1233
01:04:20,600 --> 01:04:23,600
I think they're after a level
that I haven't achieved today,
1234
01:04:23,600 --> 01:04:24,760
and that's heartbreaking.
1235
01:04:24,760 --> 01:04:26,600
So I know I'm in trouble.
1236
01:04:28,200 --> 01:04:30,160
Last but not least, John.
1237
01:04:30,160 --> 01:04:31,760
(CHEERING)
MAN: Go, John!
1238
01:04:33,920 --> 01:04:36,160
I know that this is a good dessert,
1239
01:04:36,160 --> 01:04:40,040
but I'm worried that the meringue
not being in my dish
1240
01:04:40,040 --> 01:04:41,320
could send me home.
1241
01:04:41,320 --> 01:04:44,040
At the end of the day, this
is all about celebrating eggs.
1242
01:04:46,200 --> 01:04:47,960
That's so not meringue.
1243
01:04:47,960 --> 01:04:50,000
No. What happened to it?
1244
01:04:51,240 --> 01:04:52,280
Hmm.
1245
01:04:56,760 --> 01:04:58,400
John, what have you made?
1246
01:04:58,400 --> 01:05:00,880
I've made for you a lemon tart.
1247
01:05:00,880 --> 01:05:03,200
At the end, I was going
to whip up the meringue,
1248
01:05:03,200 --> 01:05:05,600
but for some reason,
it just wasn't whipping up
1249
01:05:05,600 --> 01:05:08,880
and ended up just using
cream to finish it off.
1250
01:05:08,880 --> 01:05:12,240
I was wondering why that
didn't look very meringue-y.
1251
01:05:12,240 --> 01:05:13,920
Because it's cream.
Because it's not.
1252
01:05:13,920 --> 01:05:15,000
Yeah.
1253
01:05:30,840 --> 01:05:33,840
John, not everything
went your way today.
1254
01:05:33,840 --> 01:05:35,800
I can tell just by eating it.
1255
01:05:37,760 --> 01:05:39,360
A lot of pastry.
1256
01:05:39,360 --> 01:05:40,840
See the sides?
1257
01:05:40,840 --> 01:05:44,080
It's like...it's like almost
shortbread thickness on the sides.
1258
01:05:44,080 --> 01:05:45,560
It's cooked all the way through,
1259
01:05:45,560 --> 01:05:48,560
but there's a lot of pastry
to what's in the inside.
1260
01:05:49,720 --> 01:05:51,840
I love that hazelnut caramel
down the bottom.
1261
01:05:51,840 --> 01:05:54,600
The texture is beautiful,
the flavour is magnificent.
1262
01:05:54,600 --> 01:05:57,520
I'm disappointed you didn't
get the eggwhites done.
1263
01:05:57,520 --> 01:05:59,520
Obviously, when things don't work,
quick thinking,
1264
01:05:59,520 --> 01:06:01,640
replace it with cream,
which was a good idea.
1265
01:06:01,640 --> 01:06:04,280
My biggest issue with this is
1266
01:06:04,280 --> 01:06:05,680
your curd's overcooked.
1267
01:06:10,480 --> 01:06:14,280
It's super, super hard
and very eggy to the taste,
1268
01:06:14,280 --> 01:06:17,440
which is a sign it's sort of come up
to a boil more than anything else.
1269
01:06:17,440 --> 01:06:18,600
It's a shame.
1270
01:06:18,600 --> 01:06:21,440
Flavours are great,
but the pastry and the curd,
1271
01:06:21,440 --> 01:06:23,560
is that gonna see you
in trouble today?
1272
01:06:23,560 --> 01:06:24,960
It might do.
1273
01:06:26,240 --> 01:06:29,240
There are some good elements
on here,
1274
01:06:29,240 --> 01:06:32,760
but the elements that feature
the egg aren't up to scratch.
1275
01:06:34,600 --> 01:06:36,760
So that's where I think
you've left yourself vulnerable.
1276
01:06:39,640 --> 01:06:41,440
Thanks, mate.
Thank you.
1277
01:06:41,440 --> 01:06:44,600
(APPLAUSE)
1278
01:06:44,600 --> 01:06:47,160
I'm definitely worried
about my place in this competition.
1279
01:06:47,160 --> 01:06:49,560
I don't want this experience to end,
1280
01:06:49,560 --> 01:06:52,880
but I'm worried that
this could send me home.
1281
01:06:57,040 --> 01:07:01,400
On elimination day, you had
to lay it all on the line,
1282
01:07:01,400 --> 01:07:03,720
and a few of you didn't hesitate.
1283
01:07:05,920 --> 01:07:08,840
Aldo, Mindy,
1284
01:07:08,840 --> 01:07:11,440
Sashi, Minoli,
1285
01:07:11,440 --> 01:07:13,160
Sarah and Alvin...
1286
01:07:14,640 --> 01:07:16,760
..each of you brought us an egg dish
1287
01:07:16,760 --> 01:07:20,520
that transported us into your homes
and into your hearts.
1288
01:07:21,800 --> 01:07:26,320
And I can tell you now,
you will not be going anywhere.
1289
01:07:26,320 --> 01:07:28,520
(APPLAUSE)
1290
01:07:40,360 --> 01:07:41,840
That alright, if I hold your hand?
Yeah.
1291
01:07:41,840 --> 01:07:44,160
So, that leaves John and Julie.
1292
01:08:02,920 --> 01:08:05,440
So that leaves John and Julie.
1293
01:08:15,160 --> 01:08:16,320
Julie...
1294
01:08:20,520 --> 01:08:24,240
..while your salt and pepper egg
was perfectly cooked...
1295
01:08:25,680 --> 01:08:28,400
..your fried rice,
it was a little greasy.
1296
01:08:31,240 --> 01:08:32,240
John...
1297
01:08:34,280 --> 01:08:36,880
..while your hazelnut caramel
was delicious...
1298
01:08:37,920 --> 01:08:39,880
..your lemon curd was overcooked...
1299
01:08:41,040 --> 01:08:42,680
..and the meringue,
it didn't make the plate.
1300
01:08:42,680 --> 01:08:43,840
Mm. Yep.
1301
01:08:45,120 --> 01:08:48,280
And on a day
when you had to feature the egg,
1302
01:08:48,280 --> 01:08:50,520
the egg elements were flawed.
1303
01:08:55,360 --> 01:08:59,760
I'm sorry, mate,
that's why you're going home.
1304
01:08:59,760 --> 01:09:02,680
It's OK. It's fine. It's OK.
1305
01:09:10,680 --> 01:09:14,600
I'm just so lucky to be standing
here, like, next to Jules.
1306
01:09:14,600 --> 01:09:16,440
(LAUGHTER)
1307
01:09:18,120 --> 01:09:22,160
I'm in this competition
because of her.
1308
01:09:22,160 --> 01:09:26,280
I've watched her...and
I wanted to be in her position.
1309
01:09:31,240 --> 01:09:34,360
And to be standing next to her
right here... (SNIFFLES)
1310
01:09:35,880 --> 01:09:40,080
..that just cements
my love for MasterChef.
1311
01:09:40,080 --> 01:09:41,880
And I'm so grateful for that.
1312
01:09:43,680 --> 01:09:46,600
John, it took great courage
1313
01:09:46,600 --> 01:09:50,120
for you and all the Favourites
to come back this year and compete.
1314
01:09:51,680 --> 01:09:54,000
We respect you so much for that.
1315
01:09:55,000 --> 01:09:58,000
And on top of that, mate,
you've shown us some techniques
1316
01:09:58,000 --> 01:10:00,240
that have absolutely blown us away.
1317
01:10:03,640 --> 01:10:05,480
You deserve to be a Favourite.
1318
01:10:05,480 --> 01:10:08,280
And once a favourite,
always a favourite.
1319
01:10:08,280 --> 01:10:10,040
Remember that.
Thank you.
1320
01:10:10,040 --> 01:10:11,320
(APPLAUSE)
1321
01:10:21,680 --> 01:10:24,280
Thanks, Andy.
Well done, John. Congratulations.
1322
01:10:24,280 --> 01:10:25,680
Thank you.
1323
01:10:25,680 --> 01:10:27,320
So nice to meet all the Fans.
1324
01:10:27,320 --> 01:10:29,160
I came back to
the MasterChef kitchen
1325
01:10:29,160 --> 01:10:31,240
to reignite my passion for food.
1326
01:10:31,240 --> 01:10:33,600
Cook your heart out. From the heart.
1327
01:10:33,600 --> 01:10:36,600
Being picked as a Favourite
was actually an honour.
1328
01:10:36,600 --> 01:10:39,200
I'm not the type that
sort of, you know, shows off.
1329
01:10:39,200 --> 01:10:40,880
I don't have that big ego.
1330
01:10:40,880 --> 01:10:45,040
But MasterChef saw me in the same
calibre as these Favourites.
1331
01:10:45,040 --> 01:10:49,080
Give it up for John, everybody!
1332
01:10:51,960 --> 01:10:54,200
I've learned to really believe
in myself.
1333
01:10:54,200 --> 01:10:55,520
I CAN do this.
1334
01:10:55,520 --> 01:10:59,200
I have the skills and the talent
to pursue a career in food.
1335
01:11:03,480 --> 01:11:06,120
VOICEOVER: Tomorrow night
on MasterChef Australia,
1336
01:11:06,120 --> 01:11:09,880
they get to choose
their own mystery boxes.
1337
01:11:09,880 --> 01:11:13,000
We've thrown
a few curveballs in there.
1338
01:11:15,080 --> 01:11:17,160
Oh!
Oh, my God.
1339
01:11:17,160 --> 01:11:22,280
But will their choice
spell disaster?
1340
01:11:22,280 --> 01:11:23,680
Count me in.
1341
01:11:23,680 --> 01:11:26,080
Three, two, one.
1342
01:11:27,960 --> 01:11:29,960
Captions by Red Bee Media
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