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VOICEOVER:
Previously on MasterChef Australia...
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00:00:07,120 --> 00:00:10,120
We're only looking
for the most egg-cellent dish.
3
00:00:10,120 --> 00:00:11,160
In round one...
4
00:00:11,160 --> 00:00:15,040
ALI: You got to treat that like
the most precious little cargo ever.
5
00:00:15,040 --> 00:00:18,680
..Daniel dazzled the judges
and kept the Fans team safe.
6
00:00:18,680 --> 00:00:20,960
Stop it.
You're gonna make me tear up.
7
00:00:20,960 --> 00:00:22,400
In round two,
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00:00:22,400 --> 00:00:26,400
Billie, Tommy and Christina
played their immunity pins...
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00:00:26,400 --> 00:00:29,120
CHRISTINA:
Don't want to be the idiot
that goes home wearing the pin.
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00:00:29,120 --> 00:00:31,800
..leaving eight Favourites
to crack on.
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00:00:31,800 --> 00:00:34,200
Yeah!
(LAUGHS)
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00:00:34,200 --> 00:00:36,200
And, for the first time,
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00:00:36,200 --> 00:00:39,960
we said farewell to a Favourite.
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00:00:39,960 --> 00:00:42,360
(CHEERING, APPLAUSE AND WHISTLING)
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00:00:44,560 --> 00:00:47,840
Tonight,
it's a mystery box lucky dip.
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00:00:47,840 --> 00:00:49,840
DANIEL: This is crazy.
It's pot luck.
17
00:00:49,840 --> 00:00:52,320
MATT: I'm definitely nervous
about this one.
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00:00:52,320 --> 00:00:55,840
..which may be UNLUCKY for some.
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SONG:
# 'Cause you're hot then you're cold
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# You're yes then you're no
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00:01:00,120 --> 00:01:01,880
# You're in then you're out
22
00:01:01,880 --> 00:01:03,960
# You're up then you're down
23
00:01:03,960 --> 00:01:05,680
# You're wrong when it's right
24
00:01:05,680 --> 00:01:07,560
# It's black and it's white
25
00:01:07,560 --> 00:01:09,360
# We fight, we break up
26
00:01:09,360 --> 00:01:11,800
# We kiss, we make up
27
00:01:11,800 --> 00:01:13,640
# You're hot then you're cold
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00:01:13,640 --> 00:01:14,680
# You're yes then you're no
29
00:01:14,680 --> 00:01:16,480
# You're in then you're out
30
00:01:16,480 --> 00:01:19,080
# You're up then you're down
31
00:01:19,080 --> 00:01:20,400
# You're wrong when it's right
32
00:01:20,400 --> 00:01:22,160
# It's black and it's white
33
00:01:22,160 --> 00:01:23,880
# We fight, we break up
34
00:01:23,880 --> 00:01:26,680
# We kiss, we make up
35
00:01:26,680 --> 00:01:29,440
# You
# You don't really wanna stay, no
36
00:01:29,440 --> 00:01:30,440
# You
37
00:01:30,440 --> 00:01:32,840
# But you don't really wanna go-o
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00:01:32,840 --> 00:01:34,800
# You're hot then you're cold
39
00:01:34,800 --> 00:01:36,520
# You're yes then you're no
40
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# You're in then you're out
41
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# You're up then you're down. #
42
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(BIRD CALLS)
43
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Thank you, ladies.
Ooh-la-la!
44
00:02:09,480 --> 00:02:12,400
Oh, good morning!
Good morning!
45
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Hey.
Oh.
46
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Take a token out of one of the bags
and head up to see Mel.
47
00:02:18,040 --> 00:02:20,000
Oh, cool!
Hello!
48
00:02:20,000 --> 00:02:21,120
We...we don't look at it, right?
49
00:02:21,120 --> 00:02:23,640
I have no idea what's happening here.
50
00:02:23,640 --> 00:02:25,240
What are you fellas up to?
51
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We pick a number out of the bag
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and in front of us is a whole bunch
of alphabet mystery boxes.
53
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Oh, I love a twist!
Take a number.
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Oh, what the hell?
55
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Surprise!
Uh-oh.
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This is fun.
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Well, welcome back.
58
00:02:42,720 --> 00:02:44,800
Thanks.
Thank you.
Thank you.
59
00:02:44,800 --> 00:02:47,240
It's a new week
in the MasterChef kitchen,
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00:02:47,240 --> 00:02:50,800
and as you can see,
it's a mystery box day.
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00:02:50,800 --> 00:02:55,040
But clearly this is
no ordinary mystery box challenge.
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Allow me to introduce you...
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..to the alphabet boxes.
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(LAUGHTER)
CONTESTANTS: Hey!
65
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Underneath each of these
is a single ingredient
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00:03:06,320 --> 00:03:09,120
that corresponds
with the letter on the box,
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00:03:09,120 --> 00:03:11,680
everything from A to Z.
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Today, each of you
will choose a letter
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00:03:15,160 --> 00:03:19,480
and feature whatever ingredient
is underneath in your finished dish.
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00:03:19,480 --> 00:03:21,000
(LAUGHS)
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MELISSA: Aha!
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(LAUGHS)
(MELISSA LAUGHS)
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00:03:24,600 --> 00:03:27,320
Alvin, you appear to be
quite excited.
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00:03:27,320 --> 00:03:29,400
What's going on in your mind?
Not excited.
75
00:03:29,400 --> 00:03:31,720
I'm, like, "What?!"
(LAUGHTER)
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00:03:31,720 --> 00:03:33,560
Not excitement. It's, like...
77
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So less...less "Yes!"
and more, like, "Why?!"
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00:03:35,800 --> 00:03:38,040
Yeah, that's right. It's, like, "Yo!"
79
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(LAUGHS)
80
00:03:39,560 --> 00:03:43,160
So, basically, the number
that you've randomly picked
81
00:03:43,160 --> 00:03:45,760
is the order in which you get
to choose the letter that you want.
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00:03:45,760 --> 00:03:47,280
Ah. OK.
(LAUGHS)
83
00:03:47,280 --> 00:03:48,320
Yep.
84
00:03:48,320 --> 00:03:52,960
Now, you're gonna have to think
carefully about which box you choose.
85
00:03:54,520 --> 00:03:58,520
Because let's say you pick
the letter A, for example.
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00:03:58,520 --> 00:04:03,120
You won't know whether it's
apples, artichoke, ants, aardvark.
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(LAUGHTER)
Shotgun A.
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00:04:05,240 --> 00:04:10,040
Believe me when I say we've thrown
a few curveballs in there, right?
89
00:04:10,040 --> 00:04:12,440
CONTESTANTS: Oh.
90
00:04:13,440 --> 00:04:15,640
Alright, Tommy, you're
lucky number one, so you're up first.
91
00:04:15,640 --> 00:04:16,920
Alright.
Go, Tommy.
Go, Tommy.
92
00:04:16,920 --> 00:04:18,720
Um...
93
00:04:18,720 --> 00:04:19,720
..I'm gonna go for M.
94
00:04:19,720 --> 00:04:21,840
M?
M.
95
00:04:21,840 --> 00:04:27,200
I choose the letter M because
that's M for Miles, my son's name.
96
00:04:27,200 --> 00:04:30,200
I love my little baby boy,
so why not M?
97
00:04:30,200 --> 00:04:32,520
Feel free to lift your box now.
98
00:04:33,800 --> 00:04:35,840
TOMMY: Oh! Macadamia nuts.
99
00:04:35,840 --> 00:04:37,440
JOCK: Oh, you don't look
overwhelmed with that.
100
00:04:37,440 --> 00:04:40,240
I'm not overwhelmed with joy, no.
101
00:04:40,240 --> 00:04:43,000
I've never in my life
cooked with macadamias before.
102
00:04:43,000 --> 00:04:44,160
JOCK: Good luck, mate.
Thank you.
103
00:04:44,160 --> 00:04:46,120
JOCK: Thanks, mate.
104
00:04:46,120 --> 00:04:49,000
(CHEERING, APPLAUSE AND WHISTLING)
105
00:04:49,000 --> 00:04:50,840
Macadamia.
106
00:04:50,840 --> 00:04:51,840
Trouble. Big trouble today.
107
00:04:51,840 --> 00:04:55,040
I am in massive trouble
with these macadamias.
108
00:04:56,360 --> 00:04:58,280
Minoli!
109
00:04:58,280 --> 00:05:00,160
MINOLI: Alright.
What's it gonna be?
110
00:05:00,160 --> 00:05:01,520
I'm gonna go with...
111
00:05:01,520 --> 00:05:03,080
..C.
112
00:05:03,080 --> 00:05:05,960
Ho-ho! What are YOU hoping for?
113
00:05:05,960 --> 00:05:08,720
I feel like there's a lot
of C ingredients I could work with.
114
00:05:08,720 --> 00:05:10,280
Maybe cashews.
A sea of C ingredients.
115
00:05:10,280 --> 00:05:11,560
Yeah.
116
00:05:11,560 --> 00:05:13,800
MELISSA: Let's find out.
Let's do it.
117
00:05:14,800 --> 00:05:16,080
MELISSA: Curry leaves.
118
00:05:16,080 --> 00:05:17,880
Oh, yes!
CONTESTANTS: Oh!
119
00:05:17,880 --> 00:05:20,680
(LAUGHTER)
(LAUGHS)
120
00:05:20,680 --> 00:05:23,120
Yes!
Alright!
121
00:05:23,120 --> 00:05:25,240
Oh! Oh!
ANDY: There's a choice.
122
00:05:25,240 --> 00:05:26,800
(JOCK LAUGHS)
123
00:05:26,800 --> 00:05:28,880
Nice.
No way.
124
00:05:28,880 --> 00:05:31,480
Could there have been anything else
that you would have rathered?
125
00:05:31,480 --> 00:05:32,880
MINOLI: No.
126
00:05:32,880 --> 00:05:35,040
That's awesome.
Alright, Billie, let's go.
127
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BILLIE: Goat cheese!
128
00:05:37,000 --> 00:05:38,280
JOCK: Goat's cheese.
That's alright.
129
00:05:38,280 --> 00:05:40,040
Julie?
130
00:05:40,040 --> 00:05:41,120
Dijon mustard!
131
00:05:41,120 --> 00:05:43,320
I can work with that.
132
00:05:43,320 --> 00:05:45,080
Mindy.
Alright. Let's do it.
133
00:05:45,080 --> 00:05:47,440
Oh! This is great!
ANDY: That is a good one.
134
00:05:47,440 --> 00:05:50,120
That's an awesome one! (CLAPS)
135
00:05:50,120 --> 00:05:52,240
DANIEL: This is crazy. It's pot luck.
136
00:05:52,240 --> 00:05:53,840
It's mystery box roulette.
137
00:05:53,840 --> 00:05:57,320
Uh, there could be anything
underneath these boxes.
138
00:05:57,320 --> 00:06:01,040
Christina.
DANIEL: Some people are hitting
the jackpot with these ingredients...
139
00:06:01,040 --> 00:06:03,040
Figs! They're figs! OK!
MELISSA: Ah! Figs.
140
00:06:03,040 --> 00:06:05,360
..and getting picks
totally in their wheelhouse.
141
00:06:05,360 --> 00:06:06,640
Keyma.
142
00:06:07,720 --> 00:06:09,280
Nutmeg! I love it!
143
00:06:09,280 --> 00:06:10,840
Alright, Aldo, my man.
144
00:06:10,840 --> 00:06:11,880
Lift your lid.
145
00:06:11,880 --> 00:06:13,160
Should I run?
146
00:06:13,160 --> 00:06:14,760
JOCK: It's too late now.
ANDY: You can't now.
147
00:06:14,760 --> 00:06:16,640
Yes!
Yeah!
(MELISSA LAUGHS)
148
00:06:16,640 --> 00:06:19,720
ANDY: Look at that.
(LAUGHTER)
149
00:06:19,720 --> 00:06:21,280
Alvin.
150
00:06:21,280 --> 00:06:23,080
S.
Yep.
151
00:06:24,880 --> 00:06:27,520
Oh, my God! Yes!
MELISSA: Sichuan pepper.
152
00:06:27,520 --> 00:06:28,800
(LAUGHS)
Matt.
153
00:06:28,800 --> 00:06:30,480
DANIEL:
But others are in a world of pain.
154
00:06:31,600 --> 00:06:33,160
MELISSA: It's...
Tahini.
..tahini.
155
00:06:33,160 --> 00:06:35,240
I don't have a lot of recipes
that use tahini
156
00:06:35,240 --> 00:06:37,360
that I can
kind of fall back on, so...
157
00:06:37,360 --> 00:06:40,200
..I'm definitely nervous
about this one.
158
00:06:40,200 --> 00:06:42,120
Montana. Let's go.
159
00:06:42,120 --> 00:06:43,320
I'm gonna go B.
JOCK: B?
160
00:06:43,320 --> 00:06:45,680
Yeah.
Lift the lid.
161
00:06:45,680 --> 00:06:47,520
MONTANA: Oh!
162
00:06:47,520 --> 00:06:48,840
JOCK: Oh!
MAN: What did you get?
163
00:06:48,840 --> 00:06:50,480
MAN 2: That's a good one.
164
00:06:50,480 --> 00:06:53,960
(LAUGHTER)
165
00:06:53,960 --> 00:06:55,480
MONTANA:
I'm gutted to have this ingredient.
166
00:06:55,480 --> 00:06:58,440
Belacan is
basically a fermented shrimp paste,
167
00:06:58,440 --> 00:07:01,080
very, very strong and pungent.
168
00:07:01,080 --> 00:07:02,880
This ingredient
definitely lends itself really well
169
00:07:02,880 --> 00:07:04,880
to South-East Asian food,
170
00:07:04,880 --> 00:07:08,080
which isn't really my forte, so
it's definitely gonna be a challenge.
171
00:07:08,080 --> 00:07:09,440
How are you with belacan?
Yeah, alright.
172
00:07:09,440 --> 00:07:10,840
Awesome.
Yeah.
173
00:07:10,840 --> 00:07:13,000
DANIEL:
I need luck on my side today,
174
00:07:13,000 --> 00:07:14,720
so I'm picking K,
175
00:07:14,720 --> 00:07:17,480
hoping that
there's kangaroo or kingfish
176
00:07:17,480 --> 00:07:20,800
or something
that I can cook a winning dish with.
177
00:07:20,800 --> 00:07:22,120
ANDY: Ooh, he's going for K.
178
00:07:22,120 --> 00:07:23,600
Yep.
(LAUGHTER)
179
00:07:23,600 --> 00:07:24,840
Do you want me to do it for you?
180
00:07:24,840 --> 00:07:27,560
Should we do it together?
Let's do it together.
Alright. That'll be great.
181
00:07:27,560 --> 00:07:29,000
(LAUGHS)
182
00:07:29,000 --> 00:07:30,240
Count me in.
183
00:07:30,240 --> 00:07:31,680
(DANIEL LAUGHS)
184
00:07:31,680 --> 00:07:33,680
Three, two, one.
185
00:07:33,680 --> 00:07:34,960
ANDY: Kale.
186
00:07:34,960 --> 00:07:36,000
No!
187
00:07:36,000 --> 00:07:39,600
(LAUGHTER)
Oh, kale's great!
188
00:07:39,600 --> 00:07:41,560
(LAUGHTER)
189
00:07:41,560 --> 00:07:43,920
(LAUGHS)
190
00:07:45,440 --> 00:07:47,200
Oh, no!
191
00:07:47,200 --> 00:07:49,000
(LAUGHTER)
192
00:07:49,000 --> 00:07:52,520
It's the worst thing on the planet!
It's so disgusting.
193
00:07:52,520 --> 00:07:55,800
(LAUGHTER)
People that say they like kale lie.
194
00:07:55,800 --> 00:07:58,120
DANIEL: I don't know
what I'm gonna do with it.
195
00:07:58,120 --> 00:08:00,040
I made one thing with it before,
196
00:08:00,040 --> 00:08:03,200
um, and I hated it. (LAUGHS)
197
00:08:03,200 --> 00:08:04,960
Phew!
198
00:08:06,520 --> 00:08:07,760
Michael? How are YOU feeling?
199
00:08:07,760 --> 00:08:10,840
Oh, I'm intrigued.
Um...like, what's under X?
200
00:08:10,840 --> 00:08:14,120
We're not playing Scrabble.
But, mate, like, it's interesting.
201
00:08:16,440 --> 00:08:17,800
ANDY: He's doing it! XO!
202
00:08:17,800 --> 00:08:19,320
(LAUGHTER)
203
00:08:19,320 --> 00:08:21,000
That's alright.
204
00:08:21,000 --> 00:08:22,880
(LAUGHS)
ANDY: Nice.
205
00:08:22,880 --> 00:08:24,320
MICHAEL: XO sauce.
206
00:08:24,320 --> 00:08:27,320
Amazing.
One of my favourite ingredients.
207
00:08:27,320 --> 00:08:31,000
It's got things like
dried scallop in it, dried prawns,
208
00:08:31,000 --> 00:08:34,160
and you get this really, um,
savoury umami-rich sauce
209
00:08:34,160 --> 00:08:36,640
that just pairs perfectly
with sweet seafoods.
210
00:08:36,640 --> 00:08:38,120
You happy with that?
Oh, so happy with that.
211
00:08:38,120 --> 00:08:39,800
I love XO sauce.
212
00:08:41,080 --> 00:08:43,960
Last but certainly not least,
it's Sarah.
213
00:08:43,960 --> 00:08:44,960
SARAH: Alright.
214
00:08:44,960 --> 00:08:47,320
I'm gonna go for O.
215
00:08:48,400 --> 00:08:49,760
Alright.
216
00:08:49,760 --> 00:08:50,800
Onions.
217
00:08:50,800 --> 00:08:52,640
Ooh! OK, good.
MELISSA: Yeah.
218
00:08:52,640 --> 00:08:54,080
OK.
MELISSA: OK. Happy with that?
219
00:08:54,080 --> 00:08:55,240
Nice. Yes.
MELISSA: Great.
220
00:08:55,240 --> 00:08:57,280
I, um...I didn't even think of that.
221
00:08:57,280 --> 00:08:59,840
(APPLAUSE)
222
00:08:59,840 --> 00:09:01,480
ANDY: OK.
223
00:09:01,480 --> 00:09:04,400
Now you got your ingredients,
here's the rest of the rules.
224
00:09:05,400 --> 00:09:08,520
You got 60 minutes
to complete your dish.
225
00:09:09,960 --> 00:09:13,640
The pantry and the garden,
they are open.
226
00:09:13,640 --> 00:09:14,640
CONTESTANTS: Oh!
Yes!
227
00:09:14,640 --> 00:09:15,640
ANDY: Ja!
(SIGHS)
228
00:09:15,640 --> 00:09:17,680
You can cook whatever you like,
229
00:09:17,680 --> 00:09:22,440
but you must feature your alphabet
box ingredients in your dish.
230
00:09:23,440 --> 00:09:27,320
The bottom two dishes from
both the Fans and the Favourites,
231
00:09:27,320 --> 00:09:30,720
they send their makers
into tomorrow's pressure test,
232
00:09:30,720 --> 00:09:33,080
where one of you will be going home.
233
00:09:33,080 --> 00:09:36,760
If you're the best dish of the day,
you'll be rewarded,
234
00:09:36,760 --> 00:09:39,400
because the best dish
cooked in this challenge
235
00:09:39,400 --> 00:09:43,280
wins its maker and their entire team
236
00:09:43,280 --> 00:09:46,960
an advantage later on in the week.
237
00:09:46,960 --> 00:09:49,360
Trust me...
SASHI: Ooh!
238
00:09:49,360 --> 00:09:50,480
..you want this.
239
00:09:51,520 --> 00:09:52,600
Good luck.
240
00:09:52,600 --> 00:09:54,000
Your 60 minutes...
241
00:09:54,000 --> 00:09:55,160
..starts now.
242
00:09:59,640 --> 00:10:01,080
Whoo!
(LAUGHTER)
243
00:10:01,080 --> 00:10:04,240
It's a stampede.
Yeah, I know.
244
00:10:04,240 --> 00:10:05,720
Sorry.
245
00:10:05,720 --> 00:10:07,360
Rogue lychees.
246
00:10:07,360 --> 00:10:09,440
(STRAINS)
247
00:10:10,960 --> 00:10:14,080
This is the biggest watermelon
I've ever had!
248
00:10:14,080 --> 00:10:16,120
Oh, my gosh.
249
00:10:16,120 --> 00:10:19,080
MINOLI:
I'm really happy with my ingredient.
250
00:10:19,080 --> 00:10:21,160
Curry leaves are beautiful.
251
00:10:22,160 --> 00:10:23,880
My first thought is...
252
00:10:23,880 --> 00:10:26,360
..a light fish curry.
253
00:10:26,360 --> 00:10:31,000
But I just feel like curry leaves
kind of get lost in curries.
254
00:10:31,000 --> 00:10:32,920
I need to figure out a way
255
00:10:32,920 --> 00:10:36,320
so the curry leaf flavour shines.
256
00:10:36,320 --> 00:10:38,640
I need to hero curry leaf.
257
00:10:38,640 --> 00:10:40,280
I'm looking at the fish
258
00:10:40,280 --> 00:10:43,240
and there's this beautiful kingfish.
259
00:10:43,240 --> 00:10:45,240
Whoa! Look at the fish.
260
00:10:46,240 --> 00:10:48,640
I'm gonna do cured kingfish...
261
00:10:48,640 --> 00:10:50,840
Oh, my God! This is as heavy as me.
262
00:10:50,840 --> 00:10:54,600
..and put all sorts of different
curry leaf elements on there.
263
00:10:54,600 --> 00:10:57,160
It's... (PANTS) ..so heavy.
264
00:10:57,160 --> 00:10:58,400
Righto.
265
00:10:58,400 --> 00:10:59,760
I'll be back.
266
00:11:10,640 --> 00:11:12,880
Uh, my feature ingredient
is goat's cheese today.
267
00:11:12,880 --> 00:11:15,880
Um...first thought
was to go savoury,
268
00:11:15,880 --> 00:11:17,200
but then I thought maybe, like,
269
00:11:17,200 --> 00:11:20,640
a savoury dessert,
goat's cheese cheesecake.
270
00:11:20,640 --> 00:11:21,640
Today, I got tahini.
271
00:11:21,640 --> 00:11:23,640
It's not a ingredient
that, um, I cook with often,
272
00:11:23,640 --> 00:11:27,480
but I'm gonna make a...a bit of
a savoury-sweet mille-feuille today
273
00:11:27,480 --> 00:11:32,720
with a tahini cream pat
and a miso caramel, um, glaze on it.
274
00:11:34,240 --> 00:11:35,240
I got potato.
275
00:11:35,240 --> 00:11:38,200
I'm making, uh,
a ketjap lamb and potato.
276
00:11:38,200 --> 00:11:41,600
So 'ketjap' means "soya sauce"
in Malay.
277
00:11:41,600 --> 00:11:45,640
It is more like a street food
in, uh, Malaysia.
278
00:11:49,880 --> 00:11:51,680
(WHIRRING)
279
00:11:51,680 --> 00:11:53,240
So, I picked the letter N.
280
00:11:53,240 --> 00:11:55,840
I wasn't expecting the nutmeg,
but I got nutmeg,
281
00:11:55,840 --> 00:11:57,920
and really happy to work with that.
282
00:11:57,920 --> 00:12:00,480
It's a flavour
I'm really confident with.
283
00:12:00,480 --> 00:12:05,080
I'm going down the Caribbean path,
so warm spices.
284
00:12:05,080 --> 00:12:09,120
I'm planning to incorporate nutmeg
in different ways, so in a cake,
285
00:12:09,120 --> 00:12:10,440
in a spiced cake,
286
00:12:10,440 --> 00:12:14,120
and a tropical pineapple granita.
287
00:12:14,120 --> 00:12:16,080
Um...
288
00:12:16,080 --> 00:12:19,800
..I'm hoping to do, like,
a quick dulce de leche to go with it.
289
00:12:19,800 --> 00:12:24,040
I want to take the judges into
a journey to the Caribbean islands.
290
00:12:24,040 --> 00:12:25,720
My Caribbean dishes
haven't been the top,
291
00:12:25,720 --> 00:12:28,360
but they haven't been the...
the, you know, bottom.
292
00:12:28,360 --> 00:12:31,040
KEYMA:
I am super-proud of my heritage,
293
00:12:31,040 --> 00:12:36,960
but I feel that I haven't
had that acknowledgement of my
skills,
294
00:12:36,960 --> 00:12:42,280
so I definitely feel I need
recognition from all three judges.
295
00:12:42,280 --> 00:12:44,920
I want to be at the top.
296
00:12:44,920 --> 00:12:50,360
I really, really want to skip, um,
tomorrow's pressure test.
297
00:12:50,360 --> 00:12:52,880
Um, expecting to win this.
298
00:12:52,880 --> 00:12:54,640
(LAUGHS)
299
00:12:54,640 --> 00:12:56,960
You've already chewed up 15 minutes.
300
00:12:56,960 --> 00:12:59,040
You've only got 45 minutes to go.
301
00:13:08,280 --> 00:13:10,440
The letter I got is M.
I got macadamias.
302
00:13:10,440 --> 00:13:13,840
I don't think I've ever cooked
with macadamias, to be honest.
303
00:13:13,840 --> 00:13:15,680
I'm really worried,
but I'm gonna do a spin
304
00:13:15,680 --> 00:13:19,480
on, um, a Vietnamese classic -
you know, baked oysters.
305
00:13:19,480 --> 00:13:21,080
I'm going to use the macadamias
306
00:13:21,080 --> 00:13:24,000
in a macadamia
kind of puree/cream sauce.
307
00:13:24,000 --> 00:13:27,200
TOMMY: I get some macadamias
into some milk.
308
00:13:27,200 --> 00:13:28,720
Yes. Boiling it up.
309
00:13:28,720 --> 00:13:30,920
I need to just soften it
to really start getting
310
00:13:30,920 --> 00:13:33,520
that puree cooking process started.
311
00:13:33,520 --> 00:13:36,800
What is this?
Macadamia puree/cream.
312
00:13:36,800 --> 00:13:40,080
I'm doing kind of a play
on this Vietnamese thing that we do.
313
00:13:40,080 --> 00:13:43,240
We get oysters,
you bake 'em, you know,
314
00:13:43,240 --> 00:13:45,040
um, mo hanh,
like, with the spring onion oil,
315
00:13:45,040 --> 00:13:47,760
nuoc cham sauce into it.
316
00:13:47,760 --> 00:13:49,440
I'm gonna use macadamias, obviously.
317
00:13:49,440 --> 00:13:51,080
ANDY: Have you done
this macadamia puree before?
318
00:13:51,080 --> 00:13:53,560
TOMMY: No, I've never done
a macadamia puree before.
319
00:13:53,560 --> 00:13:55,800
Um...and I'm hoping it works,
to be honest.
320
00:13:55,800 --> 00:13:58,320
Well, from one person who's
never made a macadamia puree before
321
00:13:58,320 --> 00:14:01,280
to one who's made many,
would you like to ask any questions?
322
00:14:01,280 --> 00:14:03,040
Yeah. How do I do it?
323
00:14:03,040 --> 00:14:05,240
I mean...
(ALL LAUGH)
324
00:14:05,240 --> 00:14:07,280
..I mean, you can do it like this.
325
00:14:07,280 --> 00:14:09,320
Yep.
But I feel like you're gonna lose
the macadamia flavour.
326
00:14:09,320 --> 00:14:11,320
Yep...
Because you've got
so much fat in there.
327
00:14:11,320 --> 00:14:13,560
Yep, yep.
The macadamias have their own fat.
Yep.
328
00:14:13,560 --> 00:14:15,080
Um, if I were you, I would...
Yep...
329
00:14:15,080 --> 00:14:16,800
..probably just roast some off,
330
00:14:16,800 --> 00:14:20,560
because that is, like, when you get
the extreme macadamia flavour.
331
00:14:20,560 --> 00:14:21,560
Yep.
332
00:14:21,560 --> 00:14:23,760
Soak 'em for as long as you can.
Puree it up.
333
00:14:23,760 --> 00:14:25,240
Roasting and soaking. Yeah.
Alright.
334
00:14:25,240 --> 00:14:27,600
Well, 60 minutes today,
so short, sharp.
335
00:14:27,600 --> 00:14:29,320
Yep.
Make it focused.
336
00:14:29,320 --> 00:14:31,160
OK. Cool. Awesome.
337
00:14:32,320 --> 00:14:36,720
Andy's such a good cook, and
I follow his advice straightaway.
338
00:14:36,720 --> 00:14:39,400
I want my dish to be the best today.
339
00:14:39,400 --> 00:14:41,840
Hey, Melanie, set a 5-minute timer.
340
00:14:45,640 --> 00:14:48,600
So, I got, um, belacan.
341
00:14:48,600 --> 00:14:51,360
Um, it is not an ingredient
I work with a lot.
342
00:14:51,360 --> 00:14:52,520
Um, I appreciate it,
343
00:14:52,520 --> 00:14:55,600
but it's definitely not something
in my comfort zone.
344
00:14:55,600 --> 00:14:57,080
Hey, Montana.
Hello.
Hey, Montana.
345
00:14:57,080 --> 00:14:58,080
(LAUGHS)
Hello.
346
00:14:58,080 --> 00:15:00,200
You were filthy when you got that,
weren't you?
347
00:15:00,200 --> 00:15:02,080
Yeah, I was pretty mad.
What's the dish?
348
00:15:02,080 --> 00:15:08,000
So I'm doing just grilled prawns,
a sambal, lettuce wraps and...
349
00:15:08,000 --> 00:15:10,080
..probably just
some pickled cucumber or something.
350
00:15:10,080 --> 00:15:11,600
I just want to focus on this...
Yep.
351
00:15:11,600 --> 00:15:13,240
..'cause it's
out of my comfort zone, and just...
352
00:15:13,240 --> 00:15:15,480
So...the belacan
is only going in the sambal?
353
00:15:15,480 --> 00:15:17,480
Yes.
Is it in there already?
354
00:15:17,480 --> 00:15:18,840
MONTANA: Yes.
OK.
355
00:15:19,960 --> 00:15:22,880
I mean, the thing about belacan
is that it's dominating, right?
356
00:15:22,880 --> 00:15:26,440
You know if it's there and you
definitely know if it's not there.
357
00:15:26,440 --> 00:15:28,480
MONTANA: Yep.
We need to know it's there.
358
00:15:28,480 --> 00:15:29,960
ANDY: Don't be shy.
Go hard. Yeah, OK.
359
00:15:29,960 --> 00:15:32,320
MONTANA: This is definitely
a tricky cook for me, and...
360
00:15:32,320 --> 00:15:34,640
..I just am so confused whether
361
00:15:34,640 --> 00:15:37,600
this sauce has enough belacan in it.
362
00:15:37,600 --> 00:15:40,880
This cook is quite rattling for me.
363
00:15:40,880 --> 00:15:42,400
I want to make sure
that I just keep myself safe
364
00:15:42,400 --> 00:15:44,200
from that pressure test tomorrow.
365
00:15:55,800 --> 00:15:57,520
MONTANA:
I'm gutted that I got belacan
366
00:15:57,520 --> 00:16:00,760
for today's alphabet mystery box.
367
00:16:00,760 --> 00:16:02,880
I want to do something simple
368
00:16:02,880 --> 00:16:06,680
so I can focus all my attention
and get that belacan featured.
369
00:16:08,760 --> 00:16:14,240
I want this sambal to be spicy,
aromatic, salty, sort of funky.
370
00:16:14,240 --> 00:16:15,880
To get the balance right
and make sure it's there
371
00:16:15,880 --> 00:16:17,600
without being too overpowering
372
00:16:17,600 --> 00:16:20,880
is really something I'm gonna
have to work at getting perfect.
373
00:16:33,840 --> 00:16:35,960
Christina.
Hey, Jock. How are you?
374
00:16:35,960 --> 00:16:36,960
I'm very well.
375
00:16:36,960 --> 00:16:40,240
I expect that you're also very well,
having picked figs.
376
00:16:40,240 --> 00:16:42,480
CHRISTINA: Um, yeah,
but then I saw kale and I was, like,
377
00:16:42,480 --> 00:16:44,280
"Oh! I wouldn't have minded kale."
378
00:16:44,280 --> 00:16:46,000
Like...
JOCK: I think you got a good pick.
379
00:16:46,000 --> 00:16:47,240
Yes, I did. Yep.
What are you making?
380
00:16:47,240 --> 00:16:49,600
So I'm going to do, like,
a fig jam sort of thing.
381
00:16:49,600 --> 00:16:52,360
Yep.
And then I'm going to make burrata.
382
00:16:52,360 --> 00:16:53,880
You're making a burrata?
383
00:16:53,880 --> 00:16:55,680
I'm gonna make a burrata.
From scratch?
Yeah.
384
00:16:55,680 --> 00:16:57,520
JOCK: I love it.
CHRISTINA: My version of a burrata.
385
00:16:57,520 --> 00:16:58,680
So...
JOCK: Great.
386
00:16:58,680 --> 00:17:00,720
Making burrata's a...
a bold move in 60 minutes.
387
00:17:00,720 --> 00:17:02,160
Yeah, thanks.
I like it, though.
388
00:17:02,160 --> 00:17:04,480
I've just got to...just got to motor,
and believe in myself.
389
00:17:04,480 --> 00:17:06,560
Alright. Good luck.
Thank you.
390
00:17:07,600 --> 00:17:11,200
Burrata
is this really beautiful cheese.
391
00:17:11,200 --> 00:17:15,520
It has a thin, um, mozzarella-like
skin around the outside,
392
00:17:15,520 --> 00:17:17,000
and then when you cut it open, um,
393
00:17:17,000 --> 00:17:20,400
it has basically, like,
little chopped-up bits of mozzarella
394
00:17:20,400 --> 00:17:22,160
mixed with cream.
395
00:17:23,160 --> 00:17:27,080
I'm putting all my time and effort
into this cheese.
396
00:17:27,080 --> 00:17:31,160
When you cut into a burrata, um,
the skin should be nice and thin,
397
00:17:31,160 --> 00:17:35,320
and basically all of that goodness
should just kind of ooze out.
398
00:17:36,320 --> 00:17:38,040
That's what I want with the burrata.
399
00:17:38,040 --> 00:17:40,000
It has to be perfect.
There is nowhere to hide.
400
00:17:40,000 --> 00:17:41,400
Mmm.
401
00:17:48,200 --> 00:17:50,320
Ooh. No.
402
00:17:50,320 --> 00:17:51,680
No.
403
00:17:51,680 --> 00:17:53,480
DANIEL: I have kale.
404
00:17:53,480 --> 00:17:55,280
And I hate kale.
405
00:17:55,280 --> 00:17:57,480
Ooh!
406
00:17:57,480 --> 00:17:58,800
So I'm gonna find it
really, really hard
407
00:17:58,800 --> 00:18:03,280
to serve a dish up to the judges
that I'm proud of using kale.
408
00:18:03,280 --> 00:18:05,040
Daniel.
Yes, Jock. How you going?
409
00:18:05,040 --> 00:18:07,360
It's my kale...my kale man.
410
00:18:07,360 --> 00:18:08,680
(LAUGHS)
What are we making?
411
00:18:08,680 --> 00:18:09,920
What are we making with kale?
412
00:18:09,920 --> 00:18:12,880
I'm gonna make a ricotta and kale
sausage roll.
413
00:18:12,880 --> 00:18:14,200
A ricotta and kale sausage roll?
414
00:18:14,200 --> 00:18:16,080
Yep.
Wow.
415
00:18:16,080 --> 00:18:17,920
I'm really trying to make it
something that I would eat.
416
00:18:17,920 --> 00:18:18,960
And...
Yeah.
417
00:18:18,960 --> 00:18:21,200
..there's not much with kale that
I would eat, to be honest, so...
418
00:18:21,200 --> 00:18:22,680
(LAUGHS)
(LAUGHS)
419
00:18:22,680 --> 00:18:24,640
So, you've made a ricotta?
420
00:18:24,640 --> 00:18:26,480
DANIEL: Yep. I made ricotta.
421
00:18:26,480 --> 00:18:28,200
I cooked down
some kale, onions, garlic...
422
00:18:28,200 --> 00:18:29,280
Yep.
..butter.
423
00:18:29,280 --> 00:18:31,480
Um, I just toasted some fennel seeds
and white peppercorns...
424
00:18:31,480 --> 00:18:32,920
Yep.
..just to give it
a bit of something.
425
00:18:32,920 --> 00:18:34,360
Um...
Yep.
426
00:18:34,360 --> 00:18:36,080
It smells actually quite yummy,
nice and buttery.
427
00:18:36,080 --> 00:18:37,640
Um...
You've made yourself a rough puff.
428
00:18:37,640 --> 00:18:39,400
Made myself a rough puff,
which I need to get in.
429
00:18:39,400 --> 00:18:41,040
Yep.
Hence the...
430
00:18:41,040 --> 00:18:43,400
Urgency.
The urgency! (LAUGHS)
431
00:18:43,400 --> 00:18:44,600
To make a rough puff,
432
00:18:44,600 --> 00:18:47,480
to make the ricotta
and to do it all within an hour...
433
00:18:47,480 --> 00:18:48,560
Yep.
434
00:18:48,560 --> 00:18:50,320
..you're...you're reaching, mate,
I reckon.
435
00:18:50,320 --> 00:18:51,680
Good luck.
(LAUGHS) Thank you.
436
00:18:51,680 --> 00:18:53,280
Alright, so...
437
00:18:54,960 --> 00:18:57,880
Perfect puff pastry
is golden-brown on the outside,
438
00:18:57,880 --> 00:19:01,320
you've got as many layers
as possible in there,
439
00:19:01,320 --> 00:19:02,840
and cooked all the way through.
440
00:19:02,840 --> 00:19:06,400
You can get a nice few layers
and a nice golden outside,
441
00:19:06,400 --> 00:19:09,040
but if it's not cooked through,
it just ruins the whole thing,
442
00:19:09,040 --> 00:19:12,560
and that is
what is terrifying me today.
443
00:19:17,000 --> 00:19:19,640
I got curry leaves, which...
444
00:19:19,640 --> 00:19:21,560
..I'm... (LAUGHS) ..like, as if.
445
00:19:21,560 --> 00:19:24,240
That...I...I'm very, very happy.
446
00:19:24,240 --> 00:19:26,000
Um, but generally
when you're making a curry,
447
00:19:26,000 --> 00:19:28,560
curry leaves aren't
the first thing that you taste,
448
00:19:28,560 --> 00:19:30,320
so I think I...had to think about
449
00:19:30,320 --> 00:19:33,200
how I could make it
a feature ingredient.
450
00:19:33,200 --> 00:19:36,160
So I'm making
a curry leaf cured kingfish,
451
00:19:36,160 --> 00:19:38,960
um, with lots of curry leaf elements.
452
00:19:38,960 --> 00:19:40,920
I've got my kingfish curing.
453
00:19:40,920 --> 00:19:44,560
Um, I'm about to start
the curry leaf oil,
454
00:19:44,560 --> 00:19:47,880
and I've got the crispy curry leaves
ready to go.
455
00:19:47,880 --> 00:19:50,080
Ultimately,
it's about meeting the brief,
456
00:19:50,080 --> 00:19:54,200
and that's maybe what will help me
win the top dish for the team.
457
00:19:54,200 --> 00:19:55,640
Fingers crossed.
458
00:19:56,680 --> 00:19:58,520
Ooh, yeah.
459
00:20:00,360 --> 00:20:02,360
(SINGS INDISTINCTLY)
Are you doing Spice Girls?
460
00:20:02,360 --> 00:20:03,520
Yes!
461
00:20:03,520 --> 00:20:05,840
Yes, Aldo.
I'm Ginger Spice.
462
00:20:05,840 --> 00:20:09,600
I'm Sichuan Spice.
Oh, sexy!
463
00:20:10,600 --> 00:20:13,080
What are you making?
I'm making dessert today.
464
00:20:13,080 --> 00:20:15,640
I'm making dessert. Yeah.
Dessert? OK.
But what are you making?
465
00:20:15,640 --> 00:20:19,240
So I'm making spiced cake
with ginger, nutmeg, cinnamon.
466
00:20:19,240 --> 00:20:20,640
Spiced cake?
Cake.
467
00:20:20,640 --> 00:20:24,040
Yep.
And a eggnog...ice cream.
468
00:20:24,040 --> 00:20:26,680
JOCK: Sponge cake...like...
KEYMA: Yeah.
469
00:20:26,680 --> 00:20:28,360
..how long
before that goes in the oven?
470
00:20:28,360 --> 00:20:29,600
Uh, not long.
471
00:20:29,600 --> 00:20:32,200
Just motor. Like...just...
Yeah, I have to. Quickly!
472
00:20:32,200 --> 00:20:35,320
Yeah, exactly. Alright. Good luck.
Just power on. Thank you.
473
00:20:35,320 --> 00:20:38,920
KEYMA: I am so nervous
about the cook of this cake.
474
00:20:38,920 --> 00:20:43,120
The cake needs to be in the oven
before the 30-minute mark,
475
00:20:43,120 --> 00:20:45,280
otherwise
it's not gonna cook through.
476
00:20:45,280 --> 00:20:47,120
I'm pushing it, really pushing it.
477
00:20:47,120 --> 00:20:48,200
(SIGHS)
478
00:20:51,320 --> 00:20:53,520
There are 26 letters
in the alphabet,
479
00:20:53,520 --> 00:20:56,320
but you only have 30 minutes to go!
480
00:20:56,320 --> 00:20:59,920
OK. I think I'm gonna
go make the...the outer layer.
481
00:21:06,920 --> 00:21:08,840
MATT:
The key to a good mille-feuille
482
00:21:08,840 --> 00:21:10,920
is a crunchy puff pastry.
483
00:21:10,920 --> 00:21:13,400
If the pastry isn't crunchy,
484
00:21:13,400 --> 00:21:15,360
it's not gonna have
that contrast of textures
485
00:21:15,360 --> 00:21:17,960
between the smooth custard
and the crisp pastry
486
00:21:17,960 --> 00:21:20,520
and it's just gonna be
a bit of a mess on a plate.
487
00:21:20,520 --> 00:21:21,640
Oop! Wrong one. (LAUGHS)
488
00:21:21,640 --> 00:21:23,960
(PANTS) Wrong one.
489
00:21:25,360 --> 00:21:26,360
Matt.
A little trot on there.
490
00:21:26,360 --> 00:21:27,520
Hello. Hello.
Hi.
What's going on?
491
00:21:27,520 --> 00:21:29,880
(LAUGHS)
Are we doing rough puff?
492
00:21:29,880 --> 00:21:32,120
Rough puff.
ANDY: Oh, my gosh!
MELISSA: Bloody hell! In 60 minutes?
493
00:21:32,120 --> 00:21:35,560
Yeah. Pretty good.
Alright. Why not? Where's it going?
Way to push the boat out.
494
00:21:35,560 --> 00:21:37,600
MATT: It's a tahini and miso caramel
mille-feuille.
495
00:21:37,600 --> 00:21:39,760
Yep.
So I got tahini today.
496
00:21:39,760 --> 00:21:42,040
ANDY: Yep.
It's not an ingredient
that I...I use very often.
497
00:21:42,040 --> 00:21:44,960
Will there be more layers than one
of puff?
498
00:21:44,960 --> 00:21:46,760
Three layers of puff.
ANDY: Three layers of puff.
499
00:21:46,760 --> 00:21:48,960
Cream pat in between and some...
MELISSA: Three layers of... Yep.
500
00:21:48,960 --> 00:21:50,240
..nice caramel
in between the layers.
501
00:21:50,240 --> 00:21:52,640
Mate, you are going hard.
502
00:21:52,640 --> 00:21:56,040
Like, honestly, this is...this is
gonna be a challenge in 60 minutes.
503
00:21:56,040 --> 00:21:59,120
Hey, I just want to
look at this puff.
504
00:21:59,120 --> 00:22:03,360
MATT: Rough puff in 60 minutes,
it can be done. 26 minutes to go.
505
00:22:03,360 --> 00:22:05,000
It's definitely
taking me longer than I hoped
506
00:22:05,000 --> 00:22:07,960
to get this dough in the oven,
so I'm furiously rolling it out
507
00:22:07,960 --> 00:22:09,760
so I can get it in there
and start cooking.
508
00:22:11,680 --> 00:22:15,280
I'm making baked oysters,
macadamia cream,
509
00:22:15,280 --> 00:22:18,560
nuoc cham, bacon jam
and a spring onion oil.
510
00:22:18,560 --> 00:22:22,760
I'm travelling OK. Um,
my sauce is on, uh, doing its thing.
511
00:22:22,760 --> 00:22:26,240
I've got my macadamias here
and in the oven,
512
00:22:26,240 --> 00:22:29,360
which are roasted - um...
513
00:22:30,720 --> 00:22:33,080
..roasted really well.
514
00:22:33,080 --> 00:22:36,480
TOMMY: My macadamias are burnt.
515
00:22:36,480 --> 00:22:37,480
I am definitely stressed.
516
00:22:37,480 --> 00:22:41,800
This macadamia has really, you know,
thrown curveballs.
517
00:22:41,800 --> 00:22:44,120
I don't think those are good.
518
00:22:46,200 --> 00:22:47,600
Oh, dude!
Yeah. I've got them all in there.
519
00:22:47,600 --> 00:22:49,280
But...
520
00:22:49,280 --> 00:22:50,440
Yeah, they would be a bit iffy.
521
00:22:52,000 --> 00:22:55,680
I need to get another batch on,
but time is ticking and I...
522
00:22:55,680 --> 00:22:57,000
..I'm running out of time to try
523
00:22:57,000 --> 00:22:59,680
this second version
of the macadamias.
524
00:22:59,680 --> 00:23:01,240
Let's try this again.
525
00:23:13,280 --> 00:23:15,040
Yeah, they would be a bit iffy.
526
00:23:15,040 --> 00:23:18,200
Yep. Thank you.
527
00:23:18,200 --> 00:23:20,400
My macadamias have burnt.
528
00:23:21,400 --> 00:23:22,800
I need to get another batch on.
529
00:23:22,800 --> 00:23:24,160
But I'm running out of time
530
00:23:24,160 --> 00:23:26,800
to try this second version
of the macadamias.
531
00:23:26,800 --> 00:23:28,360
Let's try this again.
532
00:23:29,480 --> 00:23:31,040
I want to roast them again.
533
00:23:31,040 --> 00:23:32,880
MELANIE:
How hot have you got your oven?
534
00:23:32,880 --> 00:23:34,400
TOMMY: 250.
535
00:23:35,440 --> 00:23:37,880
I've got the oven
on a really high heat,
536
00:23:37,880 --> 00:23:40,520
'cause I need them to cook
as fast as possible.
537
00:23:40,520 --> 00:23:43,040
Wish me luck.
538
00:23:56,560 --> 00:23:58,360
(EXHALES) OK.
539
00:23:58,360 --> 00:24:00,680
DANIEL:
I've made the kale yummy today
540
00:24:00,680 --> 00:24:04,480
by having it in a mixture
of a bunch of different spices.
541
00:24:04,480 --> 00:24:08,440
And I've practically
hidden the flavours 'cause I hate it.
542
00:24:09,440 --> 00:24:13,080
So far, I have made my filling
for my...my sausage rolls,
543
00:24:13,080 --> 00:24:15,040
which have turned into, uh, turnovers
at the moment.
544
00:24:15,040 --> 00:24:17,240
I just figured I didn't have enough
time to be fancy and roll it up,
545
00:24:17,240 --> 00:24:20,520
so I've just folded him over, got 'em
in there like little...little, uh...
546
00:24:20,520 --> 00:24:22,040
..yeah,
like little spinach fetta pockets.
547
00:24:22,040 --> 00:24:24,200
Um...so that's on the rip.
It's puffing along nicely.
548
00:24:24,200 --> 00:24:28,680
Just...kind of really pushed for time
here, but we'll get there.
549
00:24:28,680 --> 00:24:31,560
Um, so I've also got my chutney
on the rip now as well.
550
00:24:31,560 --> 00:24:32,560
Everything's humming along.
551
00:24:32,560 --> 00:24:35,080
Um...I just...yeah,
pressed for time with the puff.
552
00:24:35,080 --> 00:24:36,480
Hopefully, that cooks through, and...
553
00:24:36,480 --> 00:24:37,720
..if that cooks through, then I'm...
554
00:24:37,720 --> 00:24:39,560
..I'm pretty happy with everything,
absolutely.
555
00:24:41,680 --> 00:24:45,120
(WHIRRING)
556
00:24:45,120 --> 00:24:46,680
20 minutes to go in this cook.
557
00:24:46,680 --> 00:24:48,400
Pretty much the only thing I've done
this whole cook
558
00:24:48,400 --> 00:24:49,400
is balancing this sauce.
559
00:24:49,400 --> 00:24:52,160
And I want to make it perfect
to every last second that I've got.
560
00:24:52,160 --> 00:24:54,600
MONTANA:
I just am so confused whether
561
00:24:54,600 --> 00:24:57,600
this sauce has enough belacan in it.
562
00:24:57,600 --> 00:25:00,320
It's not an ingredient
that I'm super-comfortable with.
563
00:25:00,320 --> 00:25:02,560
I'm just really out of my depth.
564
00:25:02,560 --> 00:25:03,800
Do you want to
taste something for me?
565
00:25:03,800 --> 00:25:06,880
Yeah, sure.
Is that shrimp pasty enough?
566
00:25:06,880 --> 00:25:08,480
Too much?
567
00:25:12,240 --> 00:25:13,400
I think...
I'm still balancing it.
568
00:25:13,400 --> 00:25:14,600
..I think go with maybe a bit more.
569
00:25:14,600 --> 00:25:16,120
More? You think?
Yeah.
570
00:25:16,120 --> 00:25:17,200
(MONTANA MOCK-SOBS)
571
00:25:17,200 --> 00:25:20,400
So I'm just toasting
a little bit more of the belacan.
572
00:25:20,400 --> 00:25:22,600
I'm trusting her and her palate
573
00:25:22,600 --> 00:25:25,160
and...and getting a bit more
in the...in the sauce.
574
00:25:25,160 --> 00:25:26,160
(LAUGHS)
575
00:25:26,160 --> 00:25:28,480
Almost left it in there for too long!
576
00:25:28,480 --> 00:25:31,920
I have to feature, um, figs today,
577
00:25:31,920 --> 00:25:34,440
so I'm doing a, um...a fig jam.
578
00:25:34,440 --> 00:25:38,280
In my fig jam, I have a little bit
of chilli, I have a cinnamon stick,
579
00:25:38,280 --> 00:25:40,120
and I'm just slowly cooking it.
580
00:25:40,120 --> 00:25:42,880
This is, um,
the mozzarella with thickened cream,
581
00:25:42,880 --> 00:25:45,840
and that's going to be the filling
for my burrata.
582
00:25:45,840 --> 00:25:49,560
CHRISTINA: I think that
the creaminess of the burrata will
583
00:25:49,560 --> 00:25:52,440
really offset the sweetness
of the fig jam.
584
00:25:52,440 --> 00:25:55,080
At the moment, I'm just
585
00:25:55,080 --> 00:25:59,560
kind of stretching and mixing
and folding the outer skin.
586
00:25:59,560 --> 00:26:02,520
I'm at the really difficult part
of making this burrata.
587
00:26:02,520 --> 00:26:04,640
I need to seal it,
and I need to make sure
588
00:26:04,640 --> 00:26:06,960
that that filling doesn't come out.
589
00:26:06,960 --> 00:26:07,960
Mmm!
590
00:26:07,960 --> 00:26:09,080
Texture's good.
591
00:26:09,080 --> 00:26:12,160
Because then I'm not
going to get that oozy gooiness
592
00:26:12,160 --> 00:26:14,600
when the judges cut it open.
593
00:26:14,600 --> 00:26:17,160
I'm just, um,
bringing the burrata together.
594
00:26:19,160 --> 00:26:20,760
CHRISTINA:
If you squeeze too much filling out,
595
00:26:20,760 --> 00:26:22,440
you no longer have a burrata.
596
00:26:22,440 --> 00:26:24,160
You basically just have a mozzarella.
597
00:26:24,160 --> 00:26:25,800
And that's not
what I've promised the judges
598
00:26:25,800 --> 00:26:27,520
that I'm going to give them today.
599
00:26:27,520 --> 00:26:31,160
So I'm really hoping
that I manage to pull it off.
600
00:26:32,360 --> 00:26:33,840
Start getting your dishes together,
601
00:26:33,840 --> 00:26:35,680
'cause you've only got
10 minutes to go - come on.
602
00:26:35,680 --> 00:26:38,000
ANDY: 10 minutes, guys!
Come on, push!
603
00:26:38,000 --> 00:26:39,880
10 minutes. I need a lemon.
604
00:26:39,880 --> 00:26:42,120
I need a bloody lemon!
605
00:26:44,560 --> 00:26:46,320
Ooh!
606
00:26:46,320 --> 00:26:49,480
I do more exercise in this kitchen
than I do in my real life.
607
00:26:49,480 --> 00:26:51,320
Alright.
608
00:26:51,320 --> 00:26:54,200
I'm just finishing off
my curry leaf oil
609
00:26:54,200 --> 00:26:56,440
for my curry leaf cured kingfish.
610
00:26:56,440 --> 00:26:59,480
The curry leaf oil is stunning.
611
00:26:59,480 --> 00:27:01,600
It's so green!
612
00:27:06,760 --> 00:27:09,600
I could drink it. I'm so happy.
613
00:27:11,600 --> 00:27:14,040
OK. Moving on!
614
00:27:14,040 --> 00:27:18,160
KEYMA: The time is, like,
a constraint at the moment.
615
00:27:19,160 --> 00:27:20,400
I have my granita
in the blast chiller
616
00:27:20,400 --> 00:27:23,600
and I'm constantly going
back and forth to just scrape it.
617
00:27:23,600 --> 00:27:26,440
That's enough.
618
00:27:26,440 --> 00:27:29,480
My dulce de leche sauce
is on the go as well.
619
00:27:29,480 --> 00:27:33,080
But the spiced cake
is not cooked yet.
620
00:27:33,080 --> 00:27:34,560
The cake is in the oven still.
621
00:27:34,560 --> 00:27:37,000
Um...I just need it to cook through.
622
00:27:37,000 --> 00:27:40,240
I have, like, seven minutes to go.
623
00:27:40,240 --> 00:27:43,600
And I put it
just in that 30-minute mark.
624
00:27:43,600 --> 00:27:46,360
So...I'm in the edge.
625
00:27:46,360 --> 00:27:49,880
I'm hoping, really hoping,
this cake cooks through.
626
00:27:51,880 --> 00:27:56,600
From apricots to zucchini flowers,
you have five minutes to go!
627
00:27:56,600 --> 00:27:57,880
Come on!
(CHEERING)
628
00:28:06,760 --> 00:28:09,320
The macadamias are my main concern.
629
00:28:09,320 --> 00:28:11,120
I need to check on my second batch,
630
00:28:11,120 --> 00:28:13,480
'cause they've been in the oven
for a while now.
631
00:28:13,480 --> 00:28:17,360
Second batch of macadamias
come out of the oven...
632
00:28:17,360 --> 00:28:19,720
These frickin' nuts!
633
00:28:19,720 --> 00:28:21,120
..burnt as well.
634
00:28:21,120 --> 00:28:23,040
Alright.
Roasting nuts is not my thing.
635
00:28:23,040 --> 00:28:25,480
(LAUGHS)
I'm never roasting nuts ever again.
636
00:28:25,480 --> 00:28:26,960
TOMMY:
I don't know what I'm gonna do.
637
00:28:26,960 --> 00:28:28,440
I've got no choice.
638
00:28:28,440 --> 00:28:32,360
I can't go with the roasting method
that Andy told me to go with.
639
00:28:32,360 --> 00:28:34,920
I've got to go back
to my first choice.
640
00:28:34,920 --> 00:28:38,360
I need to really try to save
that first batch of macadamias
641
00:28:38,360 --> 00:28:40,280
that I made
that have been steeping in the milk.
642
00:28:40,280 --> 00:28:45,920
I get my macadamias into the blender
and I blend it as fast as possible.
643
00:28:45,920 --> 00:28:46,960
Five minutes to go.
644
00:28:46,960 --> 00:28:50,240
I've got to get this puree happening,
like, quick, stat.
645
00:28:50,240 --> 00:28:53,040
I'm hoping and praying
that this texture's gonna be right.
646
00:28:56,520 --> 00:28:59,600
Miso caramel's done.
Cream pat's done.
647
00:28:59,600 --> 00:29:03,080
I take the puff pastry
out of the oven, onto the board,
648
00:29:03,080 --> 00:29:05,160
ready to be portioned up
for the tahini mille-feuille.
649
00:29:05,160 --> 00:29:06,280
I'm happy with it.
650
00:29:06,280 --> 00:29:08,440
It could have slightly more colour,
but it's definitely cooked,
651
00:29:08,440 --> 00:29:09,760
so I'm happy.
652
00:29:10,760 --> 00:29:12,360
MATT: But I cut through.
653
00:29:12,360 --> 00:29:13,520
Oh!
654
00:29:13,520 --> 00:29:15,760
I can see
there's a layer in the centre
655
00:29:15,760 --> 00:29:18,000
that's just not cooked through.
656
00:29:18,000 --> 00:29:19,400
Uh, looks a little bit under.
657
00:29:19,400 --> 00:29:22,840
MATT: The fact that the middle
is still raw is just heartbreaking.
658
00:29:22,840 --> 00:29:25,720
Two minutes to go, I cut up
the shapes ready to be plated
659
00:29:25,720 --> 00:29:27,080
but put it back in the oven
for two minutes
660
00:29:27,080 --> 00:29:30,560
just to try and get a
little bit more cook on this pastry.
661
00:29:30,560 --> 00:29:32,880
Let's go, let's go!
Two minutes to go!
662
00:29:32,880 --> 00:29:34,400
ANDY: Two minutes!
(JUDGES CLAP)
663
00:29:42,320 --> 00:29:44,720
What am I doing?
What am I doing? OK.
664
00:29:44,720 --> 00:29:48,360
I'm cutting it really to the
last wire. The puffs are looking OK.
665
00:29:48,360 --> 00:29:49,720
Um...
666
00:29:49,720 --> 00:29:52,240
I open up my oven, pull them out,
667
00:29:52,240 --> 00:29:55,480
and I've got these beautiful
little golden pastries on top.
668
00:29:55,480 --> 00:29:56,880
It is awesome.
669
00:29:56,880 --> 00:29:58,360
You can see that it's puff.
670
00:29:58,360 --> 00:30:01,040
The...the...the pastry
is sort of separated from itself
671
00:30:01,040 --> 00:30:04,920
and it's lifted and you can hear it
sizzling away in there and...
672
00:30:04,920 --> 00:30:06,560
..I'm pretty happy with these.
673
00:30:06,560 --> 00:30:07,960
Puffed right up
and got a nice colour on it.
674
00:30:07,960 --> 00:30:09,560
It's just if they've cooked
all the way through,
675
00:30:09,560 --> 00:30:12,560
which is really a gamble,
I don't know.
676
00:30:12,560 --> 00:30:15,240
30 seconds!
677
00:30:15,240 --> 00:30:17,440
JOCK: Yeah! Let's go!
678
00:30:19,160 --> 00:30:21,600
KEYMA: I left my spiced cake
to the last minute.
679
00:30:21,600 --> 00:30:24,880
When I pull out the cake, I know
it's...it's raw in the middle,
680
00:30:24,880 --> 00:30:27,240
but I...I have to serve it.
681
00:30:28,800 --> 00:30:30,160
I need to come up with a solution.
682
00:30:31,360 --> 00:30:33,160
I see that it's cooked around,
683
00:30:33,160 --> 00:30:37,200
and the pieces I'm taking off,
the edges are spongy
684
00:30:37,200 --> 00:30:39,520
and they're cooked through,
so I'm happy with them.
685
00:30:39,520 --> 00:30:44,200
Oh, my God. This is hectic. I'm
kind of throwing stuff in the plate.
686
00:30:44,200 --> 00:30:45,880
(LAUGHS)
687
00:30:45,880 --> 00:30:49,320
I'm just, like, "Ah," just...
yeah, trying to get it done.
688
00:30:57,120 --> 00:30:59,000
Alright, here it is! 10!
689
00:30:59,000 --> 00:31:01,520
JUDGES: Nine! Eight!
690
00:31:01,520 --> 00:31:03,520
Seven! Six!
691
00:31:03,520 --> 00:31:05,480
Five! Four!
692
00:31:05,480 --> 00:31:08,160
Three! Two! One!
693
00:31:08,160 --> 00:31:09,200
ANDY: Come on!
JOCK: That's it!
694
00:31:09,200 --> 00:31:10,560
ALVIN: Yes!
695
00:31:10,560 --> 00:31:12,600
Whoo!
696
00:31:12,600 --> 00:31:14,760
Oh, mate.
697
00:31:17,320 --> 00:31:19,200
Well done.
(KISSES)
698
00:31:22,800 --> 00:31:24,000
I'm pretty happy with what I did.
699
00:31:24,000 --> 00:31:26,800
It's all about whether
the puff's cooked through, so...
700
00:31:26,800 --> 00:31:29,200
..I'm gonna be anxious
up until the very last minutes.
701
00:31:29,200 --> 00:31:31,480
Thank you so much.
Oh! Well done.
702
00:31:31,480 --> 00:31:34,760
I think you, like, pulled that out
with your belacan.
703
00:31:34,760 --> 00:31:36,880
Nice work, girl.
704
00:31:36,880 --> 00:31:39,160
You happy?
Oh, look, I...I...I am.
705
00:31:39,160 --> 00:31:40,680
It's pretty.
706
00:31:40,680 --> 00:31:42,640
MINOLI:
I took a really big risk today.
707
00:31:42,640 --> 00:31:44,360
I went big.
708
00:31:44,360 --> 00:31:46,360
I went out on a limb.
709
00:31:46,360 --> 00:31:48,680
I'm not cooking a curry.
710
00:31:48,680 --> 00:31:51,320
I'm just hoping that that pays off.
711
00:32:01,960 --> 00:32:06,240
In today's mystery box, you had
an A-to-Z of ingredients to pick from
712
00:32:06,240 --> 00:32:08,440
and then feature
in your finished dish.
713
00:32:08,440 --> 00:32:11,360
We're looking
for the bottom two from each team
714
00:32:11,360 --> 00:32:13,240
to go into tomorrow's pressure test.
715
00:32:13,240 --> 00:32:17,000
First up
to the tasting table, Keyma.
716
00:32:17,000 --> 00:32:19,760
(CHEERING AND APPLAUSE)
Keyma!
717
00:32:19,760 --> 00:32:23,920
I'm really proud
of what I just put together today.
718
00:32:23,920 --> 00:32:26,400
With the Caribbean
and the Latin flavours,
719
00:32:26,400 --> 00:32:28,840
I'm so excited
to represent my culture.
720
00:32:28,840 --> 00:32:32,520
I really hope it gets recognition.
721
00:32:32,520 --> 00:32:34,640
Keyma, what do you call this one?
722
00:32:34,640 --> 00:32:38,720
So, this is a Caribbean-inspired,
723
00:32:38,720 --> 00:32:39,720
uh, plated dessert.
724
00:32:39,720 --> 00:32:42,880
It's a spiced cake,
an eggnog ice-cream,
725
00:32:42,880 --> 00:32:45,720
pineapple, ginger, lime granita,
726
00:32:45,720 --> 00:32:51,280
toasted coconut
and a dulce de leche sauce.
727
00:33:06,360 --> 00:33:07,440
Keyma.
728
00:33:09,240 --> 00:33:10,520
Belter of a dessert.
729
00:33:13,680 --> 00:33:16,040
We'll start with the cake.
730
00:33:16,040 --> 00:33:18,960
It is...it does have the perfume
of those three spices in there,
731
00:33:18,960 --> 00:33:21,720
with nutmeg
just peeking its head out the most.
732
00:33:22,960 --> 00:33:24,800
Same with the eggnog ice-cream,
733
00:33:24,800 --> 00:33:28,240
which is the perfect texture,
I might add,
734
00:33:28,240 --> 00:33:30,080
so congratulations on that,
735
00:33:30,080 --> 00:33:32,400
and then just when you're, like,
736
00:33:32,400 --> 00:33:34,760
"Oh, too much nutmeg,"
737
00:33:34,760 --> 00:33:39,160
that pineapple and lime granita
just kicks in and takes over,
738
00:33:39,160 --> 00:33:42,200
refreshes everything.
739
00:33:42,200 --> 00:33:44,280
I'm so happy for you.
740
00:33:44,280 --> 00:33:47,400
You've dominated it. Well done.
741
00:33:47,400 --> 00:33:49,320
(SOBS) Thank you.
742
00:33:49,320 --> 00:33:50,480
(SNIFFS)
743
00:33:50,480 --> 00:33:51,960
MELISSA: Keyma.
(LAUGHS)
744
00:33:51,960 --> 00:33:55,640
That was a Caribbean delight
of epic proportions.
745
00:33:55,640 --> 00:33:59,000
Everything about it was joyful, fun,
746
00:33:59,000 --> 00:34:03,680
beautifully executed, spiced,
for the gods.
747
00:34:03,680 --> 00:34:05,320
JOCK: Here's what I see in you.
748
00:34:05,320 --> 00:34:07,400
So forget the...the...
the dish was magic. Well done.
749
00:34:07,400 --> 00:34:10,480
And that'll be somewhere
up the top today, for sure.
750
00:34:10,480 --> 00:34:13,520
What I want to talk to you about is
751
00:34:13,520 --> 00:34:15,760
the presentation of your dishes.
752
00:34:16,840 --> 00:34:19,480
I think when it comes time to
753
00:34:19,480 --> 00:34:21,080
putting up a MasterChef plate
in front of us...
754
00:34:21,080 --> 00:34:23,440
KEYMA: Yeah.
..you just spin out, right?
755
00:34:23,440 --> 00:34:26,200
And then you end up
with weird stuff like that.
756
00:34:26,200 --> 00:34:28,040
So I'm gonna choose
a couple of books for you.
757
00:34:28,040 --> 00:34:29,200
KEYMA: Yeah.
758
00:34:29,200 --> 00:34:31,640
Have a look at how they were
constructed and put on the plate.
759
00:34:31,640 --> 00:34:32,640
Yep.
JOCK: Right?
OK.
760
00:34:32,640 --> 00:34:34,200
And that's
what I want you to work on.
761
00:34:34,200 --> 00:34:35,760
I think it's the plating
that drags you down.
762
00:34:35,760 --> 00:34:38,560
Yeah. I appreciate it. Thank you.
763
00:34:38,560 --> 00:34:39,720
Yes, Keyma!
764
00:34:39,720 --> 00:34:42,920
Thank you, guys.
(WHISTLING, APPLAUSE AND CHEERING)
765
00:34:44,040 --> 00:34:45,200
KEYMA: I'm so shocked,
766
00:34:45,200 --> 00:34:49,120
I'm just overwhelmed,
to feel that they loved it.
767
00:34:50,200 --> 00:34:51,840
Really proud.
768
00:34:51,840 --> 00:34:53,640
Good job.
769
00:34:53,640 --> 00:34:55,240
Next up, Tommy.
770
00:34:55,240 --> 00:34:58,000
(CHEERING AND APPLAUSE)
771
00:34:59,040 --> 00:35:00,440
What up, what up?
772
00:35:01,520 --> 00:35:03,480
Hey, guys. There it is.
773
00:35:03,480 --> 00:35:04,520
All for you.
774
00:35:04,520 --> 00:35:06,240
You got macadamias?
775
00:35:06,240 --> 00:35:07,880
Yep.
ANDY: And you cooked?
776
00:35:07,880 --> 00:35:09,320
TOMMY:
Macadamia puree with some oysters,
777
00:35:09,320 --> 00:35:14,280
a fish sauce, bacon jam,
uh, spring onion oil.
778
00:35:29,080 --> 00:35:33,480
There is a fantastic iteration
of this dish in its future.
779
00:35:33,480 --> 00:35:35,600
Um, today,
I don't think that this, um,
780
00:35:35,600 --> 00:35:37,800
came off the way that you'd hoped.
781
00:35:37,800 --> 00:35:42,040
The texture of the macadamia
is not quite right. Sorry.
782
00:35:42,040 --> 00:35:43,480
In order for this to work,
783
00:35:43,480 --> 00:35:48,240
the...the macadamia would
had to have been, like, super-silk,
784
00:35:48,240 --> 00:35:50,200
'cause then
it would have played into
785
00:35:50,200 --> 00:35:52,800
the silkiness of...
natural silkiness of the oyster.
786
00:35:52,800 --> 00:35:56,040
It's the texture of the macadamia,
right? It's...it's grainy.
787
00:35:57,400 --> 00:35:59,400
Not your best dish today, mate,
I'm afraid.
788
00:36:00,600 --> 00:36:02,280
ANDY: Yeah, it's just not your day.
789
00:36:02,280 --> 00:36:03,640
Sorry, Tommy.
TOMMY: Thank you.
790
00:36:03,640 --> 00:36:05,560
(APPLAUSE)
791
00:36:07,080 --> 00:36:09,960
The judges' reaction is quite bad.
792
00:36:09,960 --> 00:36:13,160
Hearing that, I'm definitely worried
about the pressure test tomorrow.
793
00:36:13,160 --> 00:36:15,080
I am stressed.
794
00:36:15,080 --> 00:36:17,120
Next up, it's Billie.
795
00:36:17,120 --> 00:36:18,920
(CHEERING AND APPLAUSE)
796
00:36:18,920 --> 00:36:23,120
BILLIE: It's a goat's cheese
cheesecake with roasted grapes.
797
00:36:23,120 --> 00:36:27,280
You've seasoned salt in this dish
in its entirety really, really well.
798
00:36:27,280 --> 00:36:29,440
Thank you. Thanks.
(CHEERING AND APPLAUSE)
799
00:36:29,440 --> 00:36:30,560
Mindy.
800
00:36:30,560 --> 00:36:34,040
I'm serving you crispy eggplant with
a black vinegar and chilli caramel.
801
00:36:34,040 --> 00:36:38,840
MELISSA: Beautiful sticky, sweet,
caramelly, vinegary goodness.
802
00:36:38,840 --> 00:36:41,960
The dish as a whole
is just such a joy to eat.
803
00:36:41,960 --> 00:36:43,200
OK. Thank you, guys.
804
00:36:43,200 --> 00:36:46,640
MELISSA: Next up, it's Julie!
(APPLAUSE)
805
00:36:46,640 --> 00:36:49,240
JULIE: Dijon chicken and mushrooms
with salsa verde.
806
00:36:49,240 --> 00:36:52,840
ANDY: The Dijon-loaded salsa verde
is perfect.
807
00:36:52,840 --> 00:36:56,480
Thank you.
(CHEERING AND APPLAUSE)
808
00:36:56,480 --> 00:36:58,120
Christina? Let's go.
809
00:36:58,120 --> 00:37:00,120
(CHEERING AND APPLAUSE)
810
00:37:00,120 --> 00:37:01,800
(WHISTLING)
811
00:37:01,800 --> 00:37:04,240
CHRISTINA:
Walking my dish up to the judges,
812
00:37:04,240 --> 00:37:06,480
my main concern is the burrata.
813
00:37:10,600 --> 00:37:12,520
ANDY: Christina, what have you made?
814
00:37:12,520 --> 00:37:14,160
CHRISTINA: I've made, um, a fig jam
815
00:37:14,160 --> 00:37:17,480
with
a fig-vino-cotto-drizzled bread,
816
00:37:17,480 --> 00:37:20,880
some fresh figs
and then, um, some burrata.
817
00:37:24,440 --> 00:37:26,080
Oh, me?
818
00:37:26,080 --> 00:37:27,360
Yeah.
Yeah, you.
(CHRISTINA LAUGHS)
819
00:37:27,360 --> 00:37:29,560
You're dying to do it, so...
Oh, no, I'm really not.
820
00:37:29,560 --> 00:37:31,680
(LAUGHS AND EXHALES)
Come on.
821
00:37:31,680 --> 00:37:33,920
CHRISTINA: When you cut
into the cheese, it should ooze out.
822
00:37:35,720 --> 00:37:38,960
So, I'm a bundle of nerves
at the moment.
823
00:37:50,160 --> 00:37:55,720
VOICEOVER: Enjoy another taste of
MasterChef, with full masterclasses,
824
00:38:02,960 --> 00:38:04,560
Oh, me?
825
00:38:04,560 --> 00:38:06,200
Yeah.
ANDY: Yeah, you.
(CHRISTINA LAUGHS)
826
00:38:06,200 --> 00:38:08,520
You're dying to do it, so...
Oh, no, I'm really not.
827
00:38:08,520 --> 00:38:10,600
(LAUGHS AND EXHALES)
Come on.
828
00:38:20,400 --> 00:38:22,400
Oh. That's a shame.
Oh.
829
00:38:22,400 --> 00:38:24,040
It's more mozz than...
830
00:38:24,040 --> 00:38:25,360
Yeah.
MELISSA: Yep.
831
00:38:29,440 --> 00:38:31,080
ANDY: Are you happy,
even though, obviously,
832
00:38:31,080 --> 00:38:32,280
the burrata's not oozy goodness?
833
00:38:32,280 --> 00:38:33,640
CHRISTINA:
Yeah, look, I'm still happy.
834
00:38:33,640 --> 00:38:34,640
I think it'll still provide
835
00:38:34,640 --> 00:38:36,960
the creamy texture
that I was hoping for.
836
00:38:36,960 --> 00:38:37,960
ANDY: Yep.
837
00:38:37,960 --> 00:38:40,120
Um...'cause that's what
I want to counterbalance the, um...
838
00:38:40,120 --> 00:38:42,400
..the sweet stickiness of the jam.
839
00:38:59,920 --> 00:39:01,640
Unfortunately,
the texture of the cheese is, like,
840
00:39:01,640 --> 00:39:03,320
it's gone a...a bit gluey.
841
00:39:03,320 --> 00:39:04,520
It's in that in-between stage.
Yep.
842
00:39:04,520 --> 00:39:06,400
And it...
it clings to the...to your palate.
843
00:39:06,400 --> 00:39:08,800
Um, and I don't know
if that's the reason why
844
00:39:08,800 --> 00:39:12,080
I'm finding the fig jam
quite...quite heavy.
845
00:39:12,080 --> 00:39:16,320
And I just don't think that
the fig jam has worked well enough,
846
00:39:16,320 --> 00:39:19,640
and I'm not sure if that's because
if we got this oozy, runny...
847
00:39:19,640 --> 00:39:20,640
CHRISTINA: Yeah.
848
00:39:20,640 --> 00:39:25,000
..beautiful burrata, then it would
have been a different kind of story.
849
00:39:25,000 --> 00:39:29,400
I am in such admiration of you
for attempting a burrata
850
00:39:29,400 --> 00:39:30,920
in a challenge like this.
851
00:39:30,920 --> 00:39:34,840
You're a...you're a...a wild woman
in the best possible way.
852
00:39:34,840 --> 00:39:37,200
It didn't come off
the way that you wanted it to...
Yep.
853
00:39:37,200 --> 00:39:39,000
..but it doesn't really matter,
because you tried.
854
00:39:39,000 --> 00:39:40,720
And that's awesome.
855
00:39:40,720 --> 00:39:41,960
Thank you.
ANDY: Thanks, Christina.
856
00:39:41,960 --> 00:39:43,360
Thanks.
(APPLAUSE)
857
00:39:43,360 --> 00:39:45,720
CHRISTINA: I'm gutted.
858
00:39:45,720 --> 00:39:48,320
I went in wanting to show,
like, technique, and...
859
00:39:48,320 --> 00:39:50,560
..and it's come back
and bit me on the arse.
860
00:39:50,560 --> 00:39:52,840
Yeah. More than fine.
861
00:39:52,840 --> 00:39:55,360
Next dish to the tasting table...
862
00:39:55,360 --> 00:39:56,680
..Minoli!
863
00:39:56,680 --> 00:39:59,400
(CHEERING AND APPLAUSE)
864
00:40:04,200 --> 00:40:05,720
JOCK: Minoli.
865
00:40:05,720 --> 00:40:06,920
What have you cooked us?
866
00:40:06,920 --> 00:40:09,320
I've done
a curry leaf cured kingfish.
867
00:40:09,320 --> 00:40:13,280
So I cured the kingfish
in salt, sugar, crispy curry leaves
868
00:40:13,280 --> 00:40:15,000
and a bit of cumin.
869
00:40:15,000 --> 00:40:18,160
I've got a curry leaf and
coriander oil, crispy curry leaves
870
00:40:18,160 --> 00:40:21,480
and a curry leaf and cumin dust.
871
00:40:37,880 --> 00:40:42,200
Welcome to the next evolution
in your culinary journey.
872
00:40:42,200 --> 00:40:44,640
That was far and away
873
00:40:44,640 --> 00:40:47,960
one of the most spectacular things
I have ever seen you produce
874
00:40:47,960 --> 00:40:50,000
and had the pleasure of tasting.
875
00:40:50,000 --> 00:40:51,240
Exceptional work.
876
00:40:51,240 --> 00:40:54,040
I could see that on a menu and...
877
00:40:54,040 --> 00:40:58,080
..and be very happy to pay
a premium price on the looks alone,
878
00:40:58,080 --> 00:40:59,360
and then
when you dive into the details
879
00:40:59,360 --> 00:41:04,280
of how you've let
every single element do its thing,
880
00:41:04,280 --> 00:41:08,000
bring it together
and still feature the curry leaf,
881
00:41:08,000 --> 00:41:12,760
by layering the flavours,
the textures all within.
882
00:41:12,760 --> 00:41:15,200
I'm just so pleased for you.
883
00:41:15,200 --> 00:41:19,240
Feel free to jump for joy,
because that was worthy of that.
884
00:41:19,240 --> 00:41:20,280
Thank you.
885
00:41:20,280 --> 00:41:23,280
It is absolutely delicious.
886
00:41:24,520 --> 00:41:26,880
The kingfish - beautifully filleted.
887
00:41:26,880 --> 00:41:28,600
Great shrimp.
888
00:41:28,600 --> 00:41:31,560
Beautifully sliced. Nice thickness.
889
00:41:31,560 --> 00:41:34,800
It...it's such a surprising dish.
890
00:41:34,800 --> 00:41:37,680
It's very clever
and very well executed. Well done.
891
00:41:38,680 --> 00:41:43,080
This is kind of what we hoped
this challenge would do.
892
00:41:43,080 --> 00:41:47,320
This is a...this is a dish that
you will remember for a long time.
893
00:41:47,320 --> 00:41:49,680
And this is a dish
that's gonna be on your menu
894
00:41:49,680 --> 00:41:51,640
for a very long time as well.
895
00:41:51,640 --> 00:41:53,560
Nice one, Minoli.
Thank you so much.
896
00:41:53,560 --> 00:41:55,600
(CHEERING AND APPLAUSE)
897
00:41:55,600 --> 00:41:58,680
Oh, wow!
898
00:41:58,680 --> 00:42:00,640
Nailed it.
Oh, my gosh.
899
00:42:00,640 --> 00:42:01,920
(LAUGHS)
900
00:42:01,920 --> 00:42:04,400
Oh!
901
00:42:04,400 --> 00:42:06,160
And with his love of kale...
902
00:42:06,160 --> 00:42:07,200
(LAUGHTER)
..Daniel.
903
00:42:07,200 --> 00:42:09,920
(APPLAUSE)
904
00:42:17,120 --> 00:42:19,720
It's the funniest-looking
sausage roll I've ever seen, mate.
905
00:42:19,720 --> 00:42:21,680
Yeah, that sort of
went out the window pretty quickly.
906
00:42:21,680 --> 00:42:23,560
(JUDGES LAUGH)
(DANIEL LAUGHS)
907
00:42:23,560 --> 00:42:24,880
What's the dish, mate?
908
00:42:24,880 --> 00:42:27,840
So I made a, uh, ricotta and kale...
909
00:42:27,840 --> 00:42:30,600
..turnover, with a...
910
00:42:30,600 --> 00:42:33,640
..tomato, apple and kale,
uh, chutney.
911
00:42:35,280 --> 00:42:36,640
Before I cut into this and ruin it,
912
00:42:36,640 --> 00:42:39,840
can I just commend you
on your rough puff?
913
00:42:39,840 --> 00:42:41,200
Thanks very much.
JOCK: Mate, epic.
914
00:42:41,200 --> 00:42:43,240
DANIEL: Cheers. I appreciate that
a lot. Thank you very much.
915
00:42:43,240 --> 00:42:44,800
(CHEERING AND APPLAUSE)
(LAUGHS)
916
00:42:44,800 --> 00:42:47,480
Well done.
Thanks, guys.
917
00:42:47,480 --> 00:42:49,080
Thank you.
918
00:43:08,720 --> 00:43:11,440
If it was a ricotta challenge,
you would have nailed it today.
919
00:43:11,440 --> 00:43:12,440
Yep.
920
00:43:12,440 --> 00:43:14,680
JOCK: My question to you is,
921
00:43:14,680 --> 00:43:16,120
where's the bloody kale?
922
00:43:16,120 --> 00:43:18,040
I know you don't like it.
DANIEL: Yeah.
923
00:43:18,040 --> 00:43:20,000
JOCK: But you got to use it.
924
00:43:20,000 --> 00:43:23,200
MELISSA: The ricotta
is really silky and rich.
925
00:43:23,200 --> 00:43:25,680
The unfortunate part of it is,
it could be spinach,
926
00:43:25,680 --> 00:43:30,320
it could be watercress, and
therein lies the difficulty of it.
927
00:43:30,320 --> 00:43:32,360
You've executed a dish beautifully,
928
00:43:32,360 --> 00:43:34,440
but you haven't featured the kale
adequately.
929
00:43:34,440 --> 00:43:37,520
Yep. No worries. Thank you. Cheers.
ANDY: Anyway, Daniel. Thanks, mate.
930
00:43:37,520 --> 00:43:40,760
(APPLAUSE)
(LAUGHS)
931
00:43:40,760 --> 00:43:41,760
Sashi.
932
00:43:41,760 --> 00:43:42,920
(APPLAUSE)
933
00:43:42,920 --> 00:43:44,440
What is the dish?
934
00:43:44,440 --> 00:43:47,040
SASHI:
I've made a potato and lamb ketjap
935
00:43:47,040 --> 00:43:50,200
with crispy potato
and some jasmine rice on the side.
936
00:43:50,200 --> 00:43:53,720
Did it meet the brief
as well as everybody out there?
937
00:43:53,720 --> 00:43:56,240
Not 100%.
938
00:43:56,240 --> 00:43:58,120
Matt.
939
00:43:58,120 --> 00:44:01,080
MATT: It's a tahini mille-feuille
with, uh, miso caramel.
940
00:44:01,080 --> 00:44:02,880
JOCK: The pastry is undercooked.
941
00:44:02,880 --> 00:44:04,960
You...you had a solid crack.
Yep.
942
00:44:04,960 --> 00:44:07,640
You probably just pushed
the boat out a little bit too far.
943
00:44:08,720 --> 00:44:10,480
Next up, it's Montana.
944
00:44:10,480 --> 00:44:13,080
(APPLAUSE)
Come on.
945
00:44:13,080 --> 00:44:15,040
MONTANA: I'm probably more nervous
about this tasting
946
00:44:15,040 --> 00:44:17,200
than any other one I've done so far.
947
00:44:17,200 --> 00:44:19,800
This is definitely
a tricky cook for me.
948
00:44:19,800 --> 00:44:23,520
I want this belacan in sambal
to be perfect.
949
00:44:23,520 --> 00:44:26,400
I definitely want to
stay out of the bottom two dishes.
950
00:44:28,320 --> 00:44:29,760
(SIGHS)
951
00:44:40,920 --> 00:44:45,240
..prawn lettuce wraps
with a sambal and pickles.
952
00:44:47,560 --> 00:44:49,440
(CRUNCHES)
953
00:45:03,800 --> 00:45:04,800
Montana.
954
00:45:06,320 --> 00:45:07,760
I love it.
Oh!
955
00:45:07,760 --> 00:45:09,600
JOCK: I love it.
Oh! Thank God.
956
00:45:09,600 --> 00:45:12,960
JOCK: Your sambal,
it's so well balanced and delicious.
957
00:45:14,520 --> 00:45:16,120
Your prawns
were perfectly cooked as well.
958
00:45:16,120 --> 00:45:19,640
Um, fresh herbs and freshness
coming from the...
959
00:45:19,640 --> 00:45:21,840
..the chilli
and the pickled cucumber.
960
00:45:21,840 --> 00:45:23,800
You've done a fantastic job.
961
00:45:23,800 --> 00:45:26,360
Thank you. (LAUGHS)
962
00:45:26,360 --> 00:45:28,960
Montana, very smart strategy today.
963
00:45:28,960 --> 00:45:32,320
Being uncertain
about your challenge ingredient,
964
00:45:32,320 --> 00:45:35,160
you really focused all your love
and your attention to detail on it,
965
00:45:35,160 --> 00:45:38,480
and it has that funk that we love.
966
00:45:38,480 --> 00:45:41,200
It's...
that's the feature of this dish.
967
00:45:41,200 --> 00:45:43,200
You can smell it, you can see it,
you can taste it.
968
00:45:43,200 --> 00:45:47,640
And all of the other aromats
work really well to support that.
969
00:45:47,640 --> 00:45:50,840
I think this was
a very successful cook for you.
970
00:45:50,840 --> 00:45:53,200
There's gonna be so many times
when you feel out of your depth.
971
00:45:53,200 --> 00:45:55,320
That is what this thing
is all about.
972
00:45:55,320 --> 00:45:57,880
It's about you learning
and it's about everyone learning,
973
00:45:57,880 --> 00:46:01,200
so as long as you are here,
just keep saying that.
974
00:46:01,200 --> 00:46:03,840
JOCK: Well done.
Thank you. (LAUGHS)
975
00:46:03,840 --> 00:46:05,560
(APPLAUSE)
Oh!
976
00:46:05,560 --> 00:46:08,040
Thanks.
All good.
977
00:46:10,480 --> 00:46:12,280
Thank you.
978
00:46:18,920 --> 00:46:22,920
Today, we tasted
some delicious and clever food.
979
00:46:24,400 --> 00:46:28,880
But there was one person
who absolutely followed their gut,
980
00:46:28,880 --> 00:46:32,520
and that choice paid off big-time.
981
00:46:32,520 --> 00:46:37,080
They absolutely smashed the brief
in the best possible way.
982
00:46:40,320 --> 00:46:41,720
The dish of the day
983
00:46:41,720 --> 00:46:43,960
belonged to you...Minoli.
984
00:46:43,960 --> 00:46:47,240
(CHEERING AND APPLAUSE)
(LAUGHS)
985
00:46:47,240 --> 00:46:49,000
(SPEAKS INDISTINCTLY)
986
00:46:49,000 --> 00:46:51,320
Yeah.
Oh!
987
00:46:51,320 --> 00:46:53,640
Wow.
988
00:46:53,640 --> 00:46:54,960
Oh, oh!
989
00:46:54,960 --> 00:46:55,960
This is wild.
990
00:46:55,960 --> 00:46:59,040
I can't believe that my dish...
991
00:46:59,040 --> 00:47:02,400
..seriously,
Jock is raving about it.
992
00:47:03,520 --> 00:47:06,280
JOCK:
So, the advantage later in the week
993
00:47:06,280 --> 00:47:07,920
goes to the Favourites.
994
00:47:07,920 --> 00:47:09,680
(APPLAUSE)
995
00:47:09,680 --> 00:47:11,720
(LAUGHTER)
996
00:47:13,000 --> 00:47:15,520
On a day like today,
when the competition is this good,
997
00:47:15,520 --> 00:47:19,440
even a small stumble
can land you in a pressure test.
998
00:47:19,440 --> 00:47:21,120
If I say your name,
999
00:47:21,120 --> 00:47:22,840
your dish had errors,
1000
00:47:22,840 --> 00:47:26,160
and, unfortunately, that means
that you'll be cooking tomorrow.
1001
00:47:26,160 --> 00:47:28,120
From the Fans...
1002
00:47:30,760 --> 00:47:32,160
..Matt.
1003
00:47:32,160 --> 00:47:33,600
Tahini wasn't your friend today.
1004
00:47:33,600 --> 00:47:36,160
Unfortunately,
your pastry was undercooked.
1005
00:47:37,880 --> 00:47:39,240
Daniel.
1006
00:47:39,240 --> 00:47:42,000
Your featured ingredient
was nowhere to be found.
1007
00:47:43,000 --> 00:47:44,240
Now on to the Favourites.
1008
00:47:46,040 --> 00:47:48,120
Tommy.
1009
00:47:48,120 --> 00:47:52,320
We know, and I think you know,
that that dish didn't work.
1010
00:47:52,320 --> 00:47:56,200
The macadamia was grainy and
your flavours didn't quite balance.
1011
00:47:57,880 --> 00:47:59,760
And...
1012
00:47:59,760 --> 00:48:01,440
..Christina.
1013
00:48:01,440 --> 00:48:06,200
While we commended you
and your attempt on the burrata...
1014
00:48:06,200 --> 00:48:07,320
Amazing. (LAUGHS)
1015
00:48:07,320 --> 00:48:10,600
..the dish just didn't come together
the way I think you hoped.
1016
00:48:11,880 --> 00:48:15,080
ANDY:
Matt, Daniel, Christina and Tommy...
1017
00:48:15,080 --> 00:48:17,400
..I'm sorry, but
you're in tomorrow's pressure test.
1018
00:48:19,200 --> 00:48:23,080
Time to go home,
forget about today, dust it off
1019
00:48:23,080 --> 00:48:25,200
and try and clear your head,
1020
00:48:25,200 --> 00:48:28,480
because tomorrow,
you're gonna have to focus
1021
00:48:28,480 --> 00:48:31,640
to save your spot
in the competition.
1022
00:48:31,640 --> 00:48:32,640
Thanks, guys.
1023
00:48:32,640 --> 00:48:33,960
We'll see you tomorrow.
Thanks.
1024
00:48:33,960 --> 00:48:36,400
(APPLAUSE)
JOCK: Well done today.
1025
00:48:39,080 --> 00:48:42,120
VOICEOVER: Tomorrow night
on MasterChef Australia...
1026
00:48:42,120 --> 00:48:43,880
DANIEL: 1-in-4 chance
in leaving MasterChef today.
1027
00:48:43,880 --> 00:48:45,800
It's always scary
when you put it into those odds.
1028
00:48:45,800 --> 00:48:48,600
CHRISTINA: This pressure test
does not play to my strengths.
1029
00:48:48,600 --> 00:48:51,160
They'll need to create
a work of art...
1030
00:48:51,160 --> 00:48:53,520
TOMMY: It looks like
it could be in a museum.
1031
00:48:53,520 --> 00:48:57,280
Oh, wow.
Oh!
Oh, my God!
1032
00:48:57,280 --> 00:49:01,280
..or be sent home.
1033
00:49:01,280 --> 00:49:04,280
Captions by Red Bee Media
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