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VOICEOVER: Previously,
on MasterChef Australia...
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(CHEERING AND APPLAUSE)
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..culinary royalty was in the house.
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MINDY: I am just starstruck.
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CLARE: Let's go!
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Her inspiring fine-dining
service challenge...
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HARRY: There is so much that I can
learn from this incredible woman.
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As you start dressing,
start thinking about height
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and things like that.
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..put the Fans...
Let's go, we need to move.
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..and the Favourites to the test.
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Service, please!
BILLIE: We have all hands on deck.
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Oh, wow. That IS good.
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Both teams were on fire...
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We're done!
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..but the Fans won
with another dessert
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that was dish of the day.
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MEL: That was a masterclass
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in elegant restraint.
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ALL: Go!
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Tonight, they're cooking
for immunity.
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ALI: I'm feeling really razzed up.
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It's actually quite intense.
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Who will be safe
from Sunday's elimination?
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# 'Cause you're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You
# You don't really wanna stay, no
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# You
# But you don't really wanna go-o
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# You're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down. #
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MATT: Why are we walking so fast?
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We could walk slower.
'Cause we're high on life.
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(ALL LAUGH)
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Everyone's in really
high spirits today.
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It's good, it's just the Fans.
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It's our first all-in Fans
immunity cook.
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It's awesome.
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We all have the chance to save
ourselves from Sunday's elimination.
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Get in there, guys.
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There you are!
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(APPLAUSE)
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Let's go, Fans!
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Look at the smiles on these guys.
Huh?
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Today, it's immunity day
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and you guys are all Fans.
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Yay.
(ALL LAUGH)
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Harry, how's the vibe?
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Awesome. The vibe's great,
everybody's in a really good mood.
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I think it's gonna do
such great things for morale.
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You must be learning
so much off these guys as well, hey?
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So much. We're learning, like,
just buckets
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and we couldn't ask for a better...
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So it's your fault?
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(LAUGHTER)
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Thank you.
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Let's get into it, shall we?
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Ooh.
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(ALL EXCLAIM)
The mystery bowls.
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MEL: Each ball has one of three
ingredients written inside.
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You'll need to feature
the ingredient that you've chosen
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in round one.
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Ooh.
OK.
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Daniel, you're up first.
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If there's kale in there, I'm gonna
be spewing, hey. (CHUCKLES)
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Kale. Toss some cabbage.
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(ALL LAUGH)
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Pokemon.
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It's tea.
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(ALL EXCLAIM)
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JOCK: You don't look that happy
about the tea.
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Nah.
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Look, I've had the worst,
I've had kale.
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(LAUGHTER)
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Matt, you're up.
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Tea.
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The tea, perhaps.
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Oh, here we go.
Milk?
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Coming up next, it's you, Steph.
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OK.
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Go, girl.
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I'm looking at all you.
You stay away from my milk.
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(ALL LAUGH)
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OK, we know there's tea,
we know there's milk,
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but there is one more thing.
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There's one more thing?
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Do you have that one other thing?
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ANDY: Yes, she does.
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It's cinnamon!
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ALL: Cinnamon.
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Ali.
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Do you want me to pick one for you?
Yeah.
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Pick tea, please, Jock.
You want tea?
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Here it is.
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Ho-ho-ho!
(LAUGHTER)
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Boom!
Alright!
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Jenn, you're up next.
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Milk.
Milk!
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Alright.
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Milk.
Milk.
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Sorry, Harry.
(LAUGHTER)
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Tea!
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Montana and Harry.
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One, two, three...
BOTH: Cinnamon!
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Cinnamon!
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HARRY: I really wanted milk.
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I have absolutely no idea
what the challenge is today.
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But because it's an immunity cook,
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they're gonna throw
bigger curveballs at us.
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Righto, Daniel, Keyma and Ali,
you guys are cooking with tea.
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ALL: Yay.
Whoo.
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Jenn, Matt and Melanie,
you guys are cooking with...
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ALL: Milk!
Milk!
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And Harry, Steph and Montana,
you guys have...
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ALL: Cinnamon.
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Alright, here's some rules.
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In round one...
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..cooks with the same ingredients
will be battling it out
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against each other.
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(ALL CHUCKLE)
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If you cook the best dish
in your trio,
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you'll move on to round two
to battle it out for immunity.
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Ah, crap.
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I am in a real sandwich of heat
right now.
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You're so happy, aren't you?
(LAUGHS)
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Two absolute dessert queens
with cinnamon?
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I really am gonna have to pull
something special out today
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to beat them.
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You'll have 60 minutes
to create your dish.
Oh!
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The pantry and the garden
are both open.
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Are you ready?
ALL: Yes.
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Good. 'Cause time starts now.
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(APPLAUSE)
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(ALL CALL ENCOURAGEMENT)
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Go, go, go, go, go.
Come on, let's go.
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JENN: I'm definitely nervous about
going up against Melanie and Matt.
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In order to advance
to the second cook,
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you need to be the best of the trio.
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I have mixed feelings,
I was really hoping for tea.
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It's all milk. (LAUGHS)
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Milk it, Jenn, milk it.
(ALL LAUGH)
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I wanna make an ice-cream,
that's gonna be the main thing.
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And some sort of crumbly thing,
hopefully, milk flavoured.
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(CHUCKLES)
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MATT: The dish I've got in mind
to feature milk is
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a traditional South African dish
called Melktert.
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Being South African,
this is a recipe my mum used to make.
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Just a...traditional tart
with a milk custard in it.
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And I'm gonna maybe serve it
with an ice-cold glass of milk.
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Who doesn't love
an ice-cold glass of milk?
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Santa loves it, I love it.
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The judges, I reckon, will love it.
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Yeah. Milk's great. (CHUCKLES)
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MELANIE: Matt?
Yo.
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The caramel in your pressure test
the other day,
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how long did that take? (CHUCKLES)
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Uh, like, 20 minutes.
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20?
Yeah.
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(MUTTERS)
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For today's cook,
I'm making milk cream tuile cones,
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some milk caramel
and some toasted milk powder.
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That will do.
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None of us want to be in
that elimination.
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To win immunity would be awesome.
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Oh, beautiful, Mel!
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Oh, she's looking alright.
(CHUCKLES)
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MELISSA: This is really interesting,
we have milk, tea and cinnamon
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and 60 minutes.
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Which one would you want,
if you had a choice?
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Milk, all day long.
Milk, all day long?
186
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All day long.
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There's a very old Italian dish
where it's like pork cooked in milk.
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Oh.
I'd probably do that.
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Yeah.
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It is one of the ugliest dishes
you'll ever see
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because you can imagine you get
all that sort of curdling going on
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with the sauce after it's cooked.
That's so good.
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You whiz that into a super velvety
sauce and then redress it.
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Pork on, couple of little side
hustles, see you later.
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You drink more tea than anyone,
surely you'd go there?
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I... No, cinnamon, actually.
Cinnamon?!
197
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I'm thinking North African,
I'm thinking Middle Eastern flavours.
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But, I mean, tea, it's so versatile,
so many choices.
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Yep. Like Earl Grey, Bergamot.
(GAGS)
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(LAUGHS)
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Not your favourite thing
in the world.
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Doesn't matter what WE wanna cook.
(LAUGHS)
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It's all about what THEY wanna cook
and I wanna find out.
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ALI: I'm super excited.
205
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I've not had an immunity cook
before.
206
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It's a bit more fun.
207
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This is the first time we've cooked
next to each other.
208
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I'm excited.
It is.
209
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I'm up against Daniel and Keyma
today
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and we're all working with tea.
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Hey, Ali.
Hi.
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I see a lot going on here. We've got
creamy, steepy, tea things...
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Yep.
..going on.
214
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Yep.
What's the dish?
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Cup of tea ice-cream.
Yep.
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Erm, sugar-dusted shortbread.
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Lovely.
And a tea caramel.
218
00:08:52,560 --> 00:08:53,840
I've never made tea ice-cream before
219
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but I want to make sure
there is enough flavour
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'cause I want it to taste
like a cup of tea.
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I think that it sounds fantastic.
Thank you.
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I can't wait to taste it.
Thank you.
223
00:09:01,240 --> 00:09:04,880
Whenever I call my mum in the UK,
because of the time difference,
224
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she's always in bed,
having her cup of tea and a biscuit.
225
00:09:07,560 --> 00:09:11,080
Like, we love a cup of tea
and, um, this is my mum's recipe.
226
00:09:11,080 --> 00:09:13,000
It's the full Scottish.
227
00:09:17,200 --> 00:09:18,960
KEYMA: I don't cook with tea.
228
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I really wanna swap, actually.
229
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Can we do, like,
a swap tea for cinnamon?
230
00:09:23,880 --> 00:09:26,640
But that's not allowed, obviously.
Hmm.
231
00:09:26,640 --> 00:09:29,960
I think my strategy will be to think
about something
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that actually speaks to me.
233
00:09:31,840 --> 00:09:34,560
I can't work with something
I don't like to eat
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so I'm making a milk chocolate
ganache with cream cheese.
235
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And a chai ice-cream
and a chai tuile.
236
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I really want this.
237
00:09:45,840 --> 00:09:48,800
And I'm pushing myself to do this.
Yes.
238
00:09:50,040 --> 00:09:51,760
There you are.
239
00:09:55,920 --> 00:09:57,720
(CHUCKLES)
240
00:09:59,480 --> 00:10:01,640
ANDY: What is going on
with your bench?
241
00:10:01,640 --> 00:10:03,120
Like, well, the floor?
242
00:10:03,120 --> 00:10:04,800
I know. I actually...
243
00:10:04,800 --> 00:10:06,240
I'm disgusted in myself.
244
00:10:06,240 --> 00:10:08,320
Mate, you should see it over there!
There's...
245
00:10:08,320 --> 00:10:09,760
Tea leaves and...
246
00:10:09,760 --> 00:10:12,120
There is just chaos going on.
247
00:10:12,120 --> 00:10:13,360
Oof.
248
00:10:13,360 --> 00:10:14,680
I'm making a bloody mess
249
00:10:14,680 --> 00:10:17,920
but I'm really just doing this
ad lib at the moment.
250
00:10:17,920 --> 00:10:20,280
I'm really just making this up
as I go.
251
00:10:20,280 --> 00:10:22,320
It's quite an easy dish, really,
it's damper and tea.
252
00:10:22,320 --> 00:10:24,760
Which is something people do
when they're not even trying, but...
253
00:10:24,760 --> 00:10:26,520
..trying to bring it
into the MasterChef kitchen,
254
00:10:26,520 --> 00:10:29,160
obviously, I have to be...
somewhat elevated.
255
00:10:29,160 --> 00:10:32,360
So today, I'm making
Jilungin tea-infused damper
256
00:10:32,360 --> 00:10:35,280
with a burnt honey and tea syrup
and some Chantilly cream.
257
00:10:36,440 --> 00:10:37,920
Whipped cream. (LAUGHS)
258
00:10:37,920 --> 00:10:40,200
So pretentious, isn't it? (LAUGHS)
259
00:10:42,280 --> 00:10:46,480
Alright, you're almost halfway there,
you've got 31 minutes to go.
260
00:10:46,480 --> 00:10:49,560
(APPLAUSE)
Come on, guys! Whoo!
261
00:10:49,560 --> 00:10:51,200
Whoo!
262
00:10:52,680 --> 00:10:55,600
Come on, Dan!
Yes, whip it. Whip it good.
263
00:10:55,600 --> 00:10:58,000
Yes. Whoo!
Whoo!
264
00:10:58,000 --> 00:11:00,000
(LAUGHTER)
265
00:11:01,280 --> 00:11:02,280
Mm.
266
00:11:03,280 --> 00:11:05,680
Montana, ice-cream machine out.
Andy.
267
00:11:05,680 --> 00:11:08,160
That excites me.
Good. I'm glad.
268
00:11:08,160 --> 00:11:10,040
Cinnamon ice-cream
or some other ice-cream?
269
00:11:10,040 --> 00:11:11,600
Cinnamon ice-cream.
Cool.
270
00:11:11,600 --> 00:11:14,880
Um, and then rhubarb
and apple granita.
Yep.
271
00:11:14,880 --> 00:11:18,160
I just wanna play into the philosophy
of doing less perfectly
272
00:11:18,160 --> 00:11:19,680
and nail that.
273
00:11:19,680 --> 00:11:21,080
Hang on, who's taught you that?
274
00:11:21,080 --> 00:11:22,560
(LAUGHS)
This guy.
275
00:11:22,560 --> 00:11:25,000
It is such a good philosophy,
because those last two desserts,
276
00:11:25,000 --> 00:11:26,880
one in the Shannon Bennett
service challenge,
277
00:11:26,880 --> 00:11:28,600
one in yesterday's challenge,
278
00:11:28,600 --> 00:11:30,360
they were perfect
and they had three things on them.
279
00:11:30,360 --> 00:11:31,760
You just gotta do it perfectly.
Yes.
280
00:11:31,760 --> 00:11:32,960
And you can do that.
Yes. Good.
281
00:11:32,960 --> 00:11:34,360
You've shown us before.
282
00:11:34,360 --> 00:11:37,160
I'm up against Harry and Steph today.
283
00:11:37,160 --> 00:11:39,360
They're both very strong cooks
284
00:11:39,360 --> 00:11:42,400
but I just know I need to do
the best dish that I possibly can.
285
00:11:43,600 --> 00:11:47,600
Hopefully, simple and perfect
will win the challenge today.
286
00:11:47,600 --> 00:11:50,080
Oh, something smells so good.
287
00:11:50,080 --> 00:11:52,160
Yeah.
ALDO: Oh, the cinnamon.
288
00:11:52,160 --> 00:11:54,640
Cinnamon, love the flavour,
love it with apple,
289
00:11:54,640 --> 00:11:55,960
so I'm gonna do an apple tart.
290
00:11:55,960 --> 00:11:57,800
Nice work, Steph!
291
00:11:57,800 --> 00:12:02,360
I have made this dish before but it
usually takes me a lot longer to do.
292
00:12:02,360 --> 00:12:05,440
So, um, I'm not gonna lie,
I'm a bit worried.
293
00:12:07,160 --> 00:12:11,160
I have to blind bake my tart shell
before I fill it with frangipans.
294
00:12:11,160 --> 00:12:12,640
Just gonna have to power through it.
295
00:12:12,640 --> 00:12:14,280
Let's go, let's go!
296
00:12:15,360 --> 00:12:17,520
I want that immunity so bad.
297
00:12:17,520 --> 00:12:19,960
I'm terrified of going up
against Steph and Mon.
298
00:12:19,960 --> 00:12:22,200
They're just flawless and really
accurate in how they cook,
299
00:12:22,200 --> 00:12:23,720
which is very different from me.
300
00:12:23,720 --> 00:12:25,960
So it's gonna be really,
really hard to beat them today.
301
00:12:25,960 --> 00:12:27,720
Harry...
Coming back, coming back.
302
00:12:27,720 --> 00:12:29,960
How are you?
"Yeah, great. I'm awesome.
303
00:12:29,960 --> 00:12:31,880
"I'm cooking with cinnamon today
304
00:12:31,880 --> 00:12:34,600
"and I've just always thought
this was my challenge to win."
305
00:12:34,600 --> 00:12:35,920
(LAUGHS)
306
00:12:35,920 --> 00:12:37,760
"I guarantee I'll be in round two."
307
00:12:39,120 --> 00:12:40,760
Hello, Harry.
Hey, mate.
308
00:12:40,760 --> 00:12:42,240
How you going?
I'm good. I'm good.
309
00:12:42,240 --> 00:12:43,720
There's a lot on the go here already.
Yeah.
310
00:12:43,720 --> 00:12:45,680
What are you gonna do?
I'm real excited about this cook.
311
00:12:45,680 --> 00:12:49,040
I'm gonna try and do passatelli,
which is breadcrumb pasta.
OK.
312
00:12:49,040 --> 00:12:53,320
Um, and with just a really
mushroomy, vegie, cinnamon broth.
313
00:12:56,440 --> 00:12:58,360
I'm interested.
314
00:12:58,360 --> 00:13:02,720
But there is so much that needs to be
done in terms of the balance.
315
00:13:02,720 --> 00:13:03,720
Yep.
316
00:13:03,720 --> 00:13:05,840
And making sure
this is like classic you.
317
00:13:05,840 --> 00:13:07,880
Punch-in-the-face flavour.
Definitely.
318
00:13:07,880 --> 00:13:11,000
If you can pull this off,
you're straight into round two.
319
00:13:11,000 --> 00:13:13,560
This pasta is very different.
320
00:13:13,560 --> 00:13:16,560
Passatelli is pasta
made with breadcrumbs
321
00:13:16,560 --> 00:13:18,920
and then it's just eggs,
a little bit of parmesan, some salt
322
00:13:18,920 --> 00:13:21,040
and I put some porcini mushroom
powder in there as well,
323
00:13:21,040 --> 00:13:22,680
just for a bit of extra flavour.
324
00:13:24,240 --> 00:13:26,920
It's a really different dough
and if you overwork it,
325
00:13:26,920 --> 00:13:29,160
it can just go hard and nasty.
326
00:13:29,160 --> 00:13:31,560
And so I wanna make sure that
I'm being really gentle with it,
327
00:13:31,560 --> 00:13:33,320
giving it enough time to rest.
328
00:13:33,320 --> 00:13:36,000
I've never made anything
even similar to it before.
329
00:13:36,000 --> 00:13:38,960
If there's a day to take a risk,
it's today.
330
00:13:41,480 --> 00:13:45,720
No time to stop for a cup of tea,
20 minutes to go!
331
00:13:45,720 --> 00:13:47,880
(CHEERING
AND CALLS OF ENCOURAGEMENT)
332
00:13:52,960 --> 00:13:54,680
Jenn!
Hello.
333
00:13:54,680 --> 00:13:56,120
You've got milk.
Yes.
334
00:13:56,120 --> 00:13:58,640
When I think of milk,
I always think of something sweet
335
00:13:58,640 --> 00:14:01,480
so I'm gonna go with my instincts
today and make something yummy.
336
00:14:01,480 --> 00:14:03,720
What are you making?
I'm making an ice-cream.
337
00:14:03,720 --> 00:14:06,440
What flavour is it?
It's milk-flavoured, of course.
338
00:14:06,440 --> 00:14:08,680
Um... (GIGGLES)
Milk ice-cream?
339
00:14:08,680 --> 00:14:11,680
Yes. Milk, cream, condensed milk.
340
00:14:11,680 --> 00:14:13,680
Yep.
Bit of milk powder.
341
00:14:13,680 --> 00:14:16,600
I'd like to make a crumble element.
342
00:14:16,600 --> 00:14:19,200
So at the moment,
we've just got the ice-cream?
343
00:14:20,600 --> 00:14:21,720
Yes.
344
00:14:23,000 --> 00:14:25,680
I can't say
I have a super clear idea
345
00:14:25,680 --> 00:14:27,360
of what my finished dish
will look like,
346
00:14:27,360 --> 00:14:29,720
but I know I'd better work faster.
347
00:14:31,160 --> 00:14:33,280
I need something to give crunch.
348
00:14:34,560 --> 00:14:37,640
Um, you don't have much time left
to get that in order.
349
00:14:39,280 --> 00:14:40,800
Um...
350
00:14:44,000 --> 00:14:46,120
It's literally crunch time.
351
00:14:59,720 --> 00:15:01,800
JENN: I've got my ice-cream
in the churner.
352
00:15:01,800 --> 00:15:05,880
But I need to come up with my crunchy
element to really complete the dish.
353
00:15:05,880 --> 00:15:08,200
Jenn! What did you make?
354
00:15:08,200 --> 00:15:10,480
Um... (GIGGLES)
355
00:15:10,480 --> 00:15:13,480
Um, I'm not gonna have much
to give to the judges after this.
356
00:15:13,480 --> 00:15:17,080
How can I get good crunch
in a short time possible?
357
00:15:17,080 --> 00:15:18,560
Um...
358
00:15:20,040 --> 00:15:21,400
Oh, God.
359
00:15:23,600 --> 00:15:25,760
Rice Bubbles. Instant crunch.
360
00:15:25,760 --> 00:15:28,680
If I can make some sort of base
to bind it and flavour it,
361
00:15:28,680 --> 00:15:32,080
I think it will become the perfect
crunchy element for my dish.
362
00:15:32,080 --> 00:15:35,800
And I'm thinking of, like, a milk
thin shard to go on top of that.
363
00:15:35,800 --> 00:15:37,000
MATT: Any tips?
364
00:15:37,000 --> 00:15:38,600
They gonna come off alright,
you reckon?
365
00:15:38,600 --> 00:15:39,760
I hope so.
366
00:15:44,080 --> 00:15:47,280
All you gotta do is beat your bench
and you're straight into round two.
367
00:15:47,280 --> 00:15:48,600
15 minutes to go.
368
00:15:48,600 --> 00:15:50,400
Come on, guys! Come on!
369
00:15:50,400 --> 00:15:51,680
(APPLAUSE)
370
00:15:53,600 --> 00:15:55,240
MINOLI: Whoo-ooh.
371
00:15:55,240 --> 00:15:56,640
Come on, Matt.
372
00:15:56,640 --> 00:15:57,920
Where's my sugar?
373
00:15:59,520 --> 00:16:02,720
My chance at immunity would
just be so stellar right now
374
00:16:02,720 --> 00:16:05,040
but...going up against Montana
and Steph -
375
00:16:05,040 --> 00:16:08,680
two girls who have shown they are
incredible with desserts -
376
00:16:08,680 --> 00:16:11,440
feeling the pressure to kind of
do something different
377
00:16:11,440 --> 00:16:14,560
so I'm cooking a passatelli
with a cinnamon broth.
378
00:16:14,560 --> 00:16:15,760
My pasta dough's resting,
379
00:16:15,760 --> 00:16:18,800
the thing that I need to move onto
now is my beautiful vegie broth.
380
00:16:20,200 --> 00:16:22,640
So the flavours are really simple
but super yummy.
381
00:16:22,640 --> 00:16:24,520
Just lots of like bay leaf
and tomato.
382
00:16:24,520 --> 00:16:27,200
But what that allows is just
a really savoury vehicle
383
00:16:27,200 --> 00:16:28,800
to carry the cinnamon flavour across.
384
00:16:31,840 --> 00:16:34,920
MONTANA: I'm sticking to my guns
today and keeping it simple.
385
00:16:34,920 --> 00:16:36,280
I'm doing a cinnamon ice-cream
386
00:16:36,280 --> 00:16:39,200
with a rhubarb, apple and cinnamon
granita.
387
00:16:39,200 --> 00:16:40,760
The cinnamon's definitely there
388
00:16:40,760 --> 00:16:43,680
and I'm actually almost thinking
it doesn't need anything
389
00:16:43,680 --> 00:16:45,640
but the two elements. Um...
390
00:16:45,640 --> 00:16:48,240
..definitely risky but, yeah.
391
00:16:48,240 --> 00:16:51,720
You have five minutes to go!
392
00:16:51,720 --> 00:16:54,040
Yeah, you do. One minute!
393
00:16:54,040 --> 00:16:55,720
Come on, you all!
394
00:16:55,720 --> 00:16:57,480
(APPLAUSE)
Come on, Fans.
395
00:16:58,360 --> 00:17:00,080
MATT: How milky does that look?
396
00:17:01,600 --> 00:17:04,240
Argh! (GROANS)
397
00:17:04,240 --> 00:17:06,160
Come on, come on, come on. Ow!
398
00:17:08,960 --> 00:17:11,320
JOCK: How are you going, Ali?
Yeah, good.
399
00:17:11,320 --> 00:17:14,400
I'm going a full Scottish cup of tea
and a biscuit in bed.
400
00:17:14,400 --> 00:17:17,080
Full Scottish, cup of tea...
And a biscuit in bed.
401
00:17:17,080 --> 00:17:18,480
..and a biscuit in bed?
402
00:17:18,480 --> 00:17:19,920
(CHORTLES)
403
00:17:19,920 --> 00:17:21,560
(ALL LAUGH)
404
00:17:21,560 --> 00:17:24,000
So it's like a tea ice-cream.
OK.
405
00:17:24,000 --> 00:17:25,160
It's down to the wire.
406
00:17:25,160 --> 00:17:27,200
It's a... Yep.
407
00:17:27,200 --> 00:17:30,640
It's tight.
It's more than tight.
408
00:17:30,640 --> 00:17:33,280
Is that gonna make it? Have you got a
backup plan, just in case it doesn't?
409
00:17:33,280 --> 00:17:35,280
Erm, I actually don't.
410
00:17:35,280 --> 00:17:38,280
How long's it been in there?
10 minutes.
411
00:17:38,280 --> 00:17:40,880
Was it hot when you put it in?
No. It was cold.
412
00:17:40,880 --> 00:17:42,360
(CHUCKLES)
413
00:17:42,360 --> 00:17:45,280
It all hangs on whether that sets.
Obviously.
414
00:17:47,560 --> 00:17:49,680
Nice going, tea...m.
415
00:17:49,680 --> 00:17:51,440
(LAUGHS)
416
00:17:52,640 --> 00:17:54,360
I really need to get a hustle on.
417
00:17:54,360 --> 00:17:57,120
I've made damper before but I
haven't ever done it in 60 minutes.
418
00:17:57,120 --> 00:17:59,840
I've got these cool ideas
to use sticks to cook it on
419
00:17:59,840 --> 00:18:02,080
but I haven't done that
on a Hibachi before
420
00:18:02,080 --> 00:18:04,400
so it's gonna be interesting,
I think.
421
00:18:05,800 --> 00:18:07,840
MEL: You know that's one of Jock's
famous dishes
422
00:18:07,840 --> 00:18:11,400
that he's done on the show
is a lamb fat-brushed damper...
No.
423
00:18:11,400 --> 00:18:14,880
..that's cooked in front
of the...diner?
424
00:18:16,680 --> 00:18:19,080
I didn't know that.
On a...twig.
425
00:18:19,080 --> 00:18:21,120
Pressure. Beautiful. (LAUGHS)
Yep.
426
00:18:21,120 --> 00:18:23,400
A lot lies on if I can get it right.
427
00:18:23,400 --> 00:18:25,520
There's some art work happening.
428
00:18:26,520 --> 00:18:28,400
Taste good?
Yeah.
429
00:18:28,400 --> 00:18:31,560
But...need to make sure it's balanced
with the ice-cream.
430
00:18:31,560 --> 00:18:34,600
So to make the Rice Bubble
milky crumble,
431
00:18:34,600 --> 00:18:37,560
I put some butter, milk powder,
malt extract, sugar
432
00:18:37,560 --> 00:18:39,400
to coat the Rice Bubbles.
433
00:18:39,400 --> 00:18:40,600
I pop that into the oven
434
00:18:40,600 --> 00:18:44,000
and hopefully, it'll come out
golden and crunchy.
435
00:18:44,000 --> 00:18:45,480
And hopefully, it's gonna work,
436
00:18:45,480 --> 00:18:48,560
otherwise...I won't have anything
to serve the judges.
437
00:18:48,560 --> 00:18:51,640
Funny thing is
I don't like Rice Bubbles.
438
00:18:51,640 --> 00:18:53,520
I like Fruit Loops.
439
00:18:53,520 --> 00:18:55,040
Which is very bad.
440
00:18:55,040 --> 00:18:57,960
As a dentist, I shouldn't be
recommending Fruit Loops.
441
00:18:57,960 --> 00:19:01,400
But they are my secret
guilty pleasure. (LAUGHS)
442
00:19:03,240 --> 00:19:06,640
(GRUNTS)
443
00:19:09,000 --> 00:19:11,880
Go, Harry. Harry, go!
444
00:19:11,880 --> 00:19:14,040
One, two, three.
445
00:19:17,240 --> 00:19:18,720
Yes, Harry! Come on!
446
00:19:20,000 --> 00:19:22,880
I'm pushing the passatelli dough
through the ricer
447
00:19:22,880 --> 00:19:24,520
and that's going
straight into the broth
448
00:19:24,520 --> 00:19:27,160
and I'm going to cook it in there
so it sucks up all the flavour.
449
00:19:27,160 --> 00:19:30,240
They look kind of ugly
but they taste so good.
450
00:19:31,240 --> 00:19:33,200
I just want the cinnamon
to be really pronounced
451
00:19:33,200 --> 00:19:34,840
and really loud within that broth.
452
00:19:35,880 --> 00:19:38,960
Aldo, if I put this in now,
will it go too far?
453
00:19:38,960 --> 00:19:40,480
Can you chuck one?
454
00:19:44,280 --> 00:19:45,480
Go, go, go.
455
00:19:47,560 --> 00:19:49,440
(LAUGHTER)
30 seconds.
456
00:19:51,040 --> 00:19:55,080
Today is all about threes, and guess
how many minutes you've got to go.
457
00:19:55,080 --> 00:19:57,800
Three!
Three minutes to go!
458
00:19:57,800 --> 00:19:59,960
Come on.
459
00:20:06,680 --> 00:20:09,120
ALI: There's literally three minutes
to get everything on the plate.
460
00:20:09,120 --> 00:20:10,280
MINDY: They look good, Ali!
461
00:20:10,280 --> 00:20:13,440
The shortbread's looking really nice,
it's got the tea sugar on the top.
462
00:20:16,320 --> 00:20:18,680
But I've got to get
this ice-cream out.
463
00:20:21,080 --> 00:20:23,640
Literally got everything crossed
for this.
464
00:20:32,080 --> 00:20:33,560
And it's worked.
465
00:20:33,560 --> 00:20:35,360
Yes!
Yes. Good work! Good save!
466
00:20:35,360 --> 00:20:36,800
Nice.
Yes!
467
00:20:36,800 --> 00:20:38,400
It's perfect. It's perfectly set.
468
00:20:38,400 --> 00:20:41,120
Got a lovely kick of that English
Breakfast tea at the end of it.
469
00:20:41,120 --> 00:20:43,520
I'm really thrilled,
the ice-cream has made it.
470
00:20:43,520 --> 00:20:46,720
30 secooooooonds!
471
00:20:46,720 --> 00:20:49,240
(CHEERING AND APPLAUSE)
472
00:20:55,320 --> 00:20:57,160
ALDO: Come on, Harry, come on!
473
00:20:57,160 --> 00:20:58,880
Here it is! 10!
474
00:20:58,880 --> 00:21:02,280
ALL: 9, 8, 7,
475
00:21:02,280 --> 00:21:05,200
6, 5, 4,
476
00:21:05,200 --> 00:21:07,520
3, 2, 1!
477
00:21:07,520 --> 00:21:08,960
That's it!
478
00:21:09,880 --> 00:21:11,520
Good job, guys. Good job!
479
00:21:11,520 --> 00:21:12,960
Yeah!
480
00:21:12,960 --> 00:21:14,760
(LAUGHS)
481
00:21:15,840 --> 00:21:18,280
How did you go?
Oh, well done.
482
00:21:20,080 --> 00:21:21,920
Good job. How'd you go?
Great job.
483
00:21:21,920 --> 00:21:23,640
Your milk skins look so good.
484
00:21:23,640 --> 00:21:25,720
JENN: They look better than mine.
(GIGGLES)
485
00:21:32,680 --> 00:21:35,520
Everybody wants a spot in round two
and to do that,
486
00:21:35,520 --> 00:21:38,280
all you gotta do is beat the other
two people on your bench.
487
00:21:38,280 --> 00:21:40,360
And the first bench
that we'd like to taste...
488
00:21:44,320 --> 00:21:46,440
..is the milk bench.
489
00:21:56,440 --> 00:21:58,280
Jenn, what's the dish, please?
490
00:21:58,280 --> 00:22:01,760
Um, I made a milky ice-cream
with Rice Bubble milk crumble
491
00:22:01,760 --> 00:22:03,160
and milk skin shards.
492
00:22:04,520 --> 00:22:06,000
Melanie, what's your dish?
493
00:22:06,000 --> 00:22:09,600
Um, it is a milk cream tuile cone.
494
00:22:09,600 --> 00:22:10,840
Fantastic.
495
00:22:10,840 --> 00:22:12,040
Matt?
496
00:22:12,040 --> 00:22:15,640
I've made you a milk tart with milk
shards and an ice-cold glass of milk.
497
00:22:15,640 --> 00:22:19,440
(LAUGHS) You're like,
"I'm nailing this brief."
498
00:22:19,440 --> 00:22:20,920
(LAUGHTER)
499
00:22:20,920 --> 00:22:23,800
OK. We'll taste.
500
00:22:35,520 --> 00:22:37,000
Ice-cream?
501
00:22:58,080 --> 00:23:00,320
Matt, I liked the blonde tart
502
00:23:00,320 --> 00:23:04,240
because I think the flavours
were really fantastic.
503
00:23:04,240 --> 00:23:07,560
And I think your tart work
was really fantastic.
504
00:23:07,560 --> 00:23:09,800
But it's about the gluey texture.
505
00:23:12,960 --> 00:23:15,240
So I'm torn because the flavours
were wonderful,
506
00:23:15,240 --> 00:23:18,080
texture - not so much.
507
00:23:18,080 --> 00:23:20,200
Fair enough.
508
00:23:20,200 --> 00:23:23,000
Melanie, conceptually, epic idea.
509
00:23:23,000 --> 00:23:24,600
Like, epic idea.
510
00:23:24,600 --> 00:23:28,440
The milk cream was delicious,
I loved it. It was rich with milk.
511
00:23:28,440 --> 00:23:34,000
Maybe a touch more set would have
made the experience a bit better.
512
00:23:34,000 --> 00:23:35,640
Jenn.
513
00:23:37,200 --> 00:23:38,640
I quite like your dish.
514
00:23:38,640 --> 00:23:42,880
Erm, I doubted it because in my head,
515
00:23:42,880 --> 00:23:46,400
it was just gonna be
a condensed milk thing.
516
00:23:46,400 --> 00:23:47,760
It wasn't.
517
00:23:48,960 --> 00:23:52,520
It was fun, it was crunchy
and the ice-cream was great,
518
00:23:52,520 --> 00:23:54,080
so I thought it was a good dish.
519
00:23:54,080 --> 00:23:56,440
Thank you.
Thank you.
Thank you.
520
00:23:56,440 --> 00:23:59,960
(APPLAUSE)
Well done. Well done.
521
00:24:04,240 --> 00:24:06,640
Next up, the back bench
with cinnamon.
522
00:24:06,640 --> 00:24:08,240
(APPLAUSE)
523
00:24:08,240 --> 00:24:09,680
CinnaMON.
524
00:24:12,360 --> 00:24:13,880
Walking the dish up to the judges
525
00:24:13,880 --> 00:24:15,400
and standing next to Steph
and Montana
526
00:24:15,400 --> 00:24:17,280
with these two beautiful desserts...
527
00:24:18,320 --> 00:24:19,840
(BLOWS RASPBERRY)
528
00:24:19,840 --> 00:24:24,360
..and I've got this ugly-looking
pasta things and some broth...
529
00:24:26,120 --> 00:24:30,320
..my chance at immunity
would just be so stellar right now.
530
00:24:30,320 --> 00:24:32,200
It's very nerve-racking.
531
00:24:44,080 --> 00:24:45,520
ANDY: Harry, what did you cook?
532
00:24:45,520 --> 00:24:49,800
Cinnamon passatelli
with a cinnamon broth.
533
00:24:49,800 --> 00:24:52,000
Cool. And you, Steph?
534
00:24:52,000 --> 00:24:56,360
Apple cinnamon tart
with a cognac custard.
535
00:24:56,360 --> 00:24:58,560
Nice. And, Montana,
what did you cook?
536
00:24:58,560 --> 00:25:00,600
So, I did a cinnamon ice-cream
537
00:25:00,600 --> 00:25:04,120
with a rhubarb and apple granita
and a cinnamon sugar.
538
00:25:10,240 --> 00:25:11,800
Lots of broth.
539
00:25:40,320 --> 00:25:42,920
Harry, once again, you've proven
540
00:25:42,920 --> 00:25:44,920
that you are so magical
with vegetables
541
00:25:44,920 --> 00:25:46,680
and being able to build
something that has
542
00:25:46,680 --> 00:25:50,480
a great depth of flavour
and a lot of interest in it
543
00:25:50,480 --> 00:25:54,200
without relying on bones
to be able to do that.
544
00:25:54,200 --> 00:25:57,840
It is borderlining
on being too salty for me.
545
00:25:57,840 --> 00:26:00,680
Um...it's right on the edge.
546
00:26:00,680 --> 00:26:03,600
So some hits
and a tiny miss, as well.
547
00:26:05,400 --> 00:26:08,280
Next, Steph, you were, like,
pushing the boat out hard
548
00:26:08,280 --> 00:26:10,320
in terms of elements
that you wanted to achieve,
549
00:26:10,320 --> 00:26:12,680
and you can kind of taste that.
550
00:26:13,880 --> 00:26:15,760
Your tart shell's beautiful -
like, props on that.
551
00:26:15,760 --> 00:26:17,760
The cinnamon is definitely there.
552
00:26:17,760 --> 00:26:19,360
It's just a little bit clumsy
when you eat it.
553
00:26:24,840 --> 00:26:25,880
Montana...
554
00:26:27,800 --> 00:26:29,440
..I really enjoyed it.
555
00:26:30,800 --> 00:26:34,920
I thought the ice-cream was great
and the granita is delicious.
556
00:26:34,920 --> 00:26:36,800
It's so nice to see you
just dial it back,
557
00:26:36,800 --> 00:26:39,240
dial it back, dial it back,
dial it back.
558
00:26:39,240 --> 00:26:42,720
It is a cinnamon-forward dessert
559
00:26:42,720 --> 00:26:44,640
without being full-on sediment,
560
00:26:44,640 --> 00:26:46,360
and I really enjoyed that.
561
00:26:46,360 --> 00:26:47,680
So well done.
Thank you.
562
00:26:47,680 --> 00:26:49,840
Good job.
563
00:26:55,880 --> 00:26:58,040
Last up, the tea bench.
564
00:26:59,760 --> 00:27:02,280
ALI: I'd really love to be
the best dish today.
565
00:27:02,280 --> 00:27:04,880
I've been really
hanging out for a win.
566
00:27:13,560 --> 00:27:15,880
Alright. Daniel,
what did you make us?
567
00:27:17,600 --> 00:27:20,640
I made an Aussie tea and cake.
568
00:27:20,640 --> 00:27:23,240
Cool. Keyma?
569
00:27:23,240 --> 00:27:26,080
So, it's a chai spiced ice-cream
570
00:27:26,080 --> 00:27:29,120
with a milk chocolate ganache
571
00:27:29,120 --> 00:27:30,920
and a chai tuile.
572
00:27:30,920 --> 00:27:32,800
Last but not least, Ali?
573
00:27:32,800 --> 00:27:35,840
I've made a cup of tea
and a biscuit,
574
00:27:35,840 --> 00:27:37,880
which is tea-and-milk ice-cream
575
00:27:37,880 --> 00:27:40,080
and shortbread with tea sugar
576
00:27:40,080 --> 00:27:41,800
and a tea caramel.
577
00:27:41,800 --> 00:27:44,360
Shall we?
ANDY: We shall.
578
00:27:58,880 --> 00:28:00,880
Yeah, it's quite thick, Mel.
579
00:28:17,240 --> 00:28:19,440
Daniel, love where the head's going.
580
00:28:19,440 --> 00:28:21,800
You know, I love, you know,
where you're kind of
581
00:28:21,800 --> 00:28:24,120
coming up with these ideas.
582
00:28:24,120 --> 00:28:27,720
Damper's so hard.
Like, can I just say that?
583
00:28:27,720 --> 00:28:29,920
I just think it was a very hard dish
584
00:28:29,920 --> 00:28:32,240
to execute perfectly
on a day like today.
585
00:28:32,240 --> 00:28:33,680
Yeah.
586
00:28:33,680 --> 00:28:36,680
Keyma, love the flavour
of the ice-cream.
587
00:28:37,760 --> 00:28:39,120
The tea does come through,
588
00:28:39,120 --> 00:28:41,320
and you're lucky that
you really pushed it quite hard.
589
00:28:41,320 --> 00:28:43,160
The chocolate ganache was beautiful,
590
00:28:43,160 --> 00:28:46,560
but because that is the stronger
flavour, I'd just watch your ratios.
591
00:28:46,560 --> 00:28:47,600
Yeah.
592
00:28:48,840 --> 00:28:49,920
Ali...
593
00:28:51,320 --> 00:28:52,560
..I love the concept of this -
594
00:28:52,560 --> 00:28:54,840
cup of tea and a biscuit,
but done so your way.
595
00:28:57,520 --> 00:29:01,800
I really enjoyed the tea element
in the ice-cream.
596
00:29:01,800 --> 00:29:04,960
The texture of it
just disappears off your palate,
597
00:29:04,960 --> 00:29:06,960
so you have it
and then you're just left with
598
00:29:06,960 --> 00:29:10,080
an English Breakfast tea taste,
which was great.
599
00:29:11,240 --> 00:29:13,800
The shortbread - thin, lovely,
600
00:29:13,800 --> 00:29:16,680
nice little dust
on the top of that as well.
601
00:29:16,680 --> 00:29:18,880
And it's fantastic.
602
00:29:18,880 --> 00:29:21,280
Thank you, guys.
Thank you.
603
00:29:25,800 --> 00:29:28,360
Good job.
Well done, mate.
604
00:29:33,880 --> 00:29:38,440
Right, only the best dish from
each bench will go into round two.
605
00:29:40,240 --> 00:29:43,320
We thought the best dish
on the tea bench...
606
00:29:48,480 --> 00:29:49,880
..belonged to Ali.
607
00:29:49,880 --> 00:29:51,160
(CHEERING AND APPLAUSE)
608
00:29:51,160 --> 00:29:53,040
Good job, Ali. Well done.
609
00:29:54,520 --> 00:29:58,840
Finally, I've got a win.
I am absolutely thrilled.
610
00:29:58,840 --> 00:30:00,960
I've been hanging out for that,
I really have been.
611
00:30:00,960 --> 00:30:03,240
I'm so, so chuffed.
612
00:30:03,240 --> 00:30:05,840
When it came to the milk bench,
613
00:30:05,840 --> 00:30:07,600
we thought the best dish...
614
00:30:11,360 --> 00:30:12,680
..belonged to Jenn.
615
00:30:12,680 --> 00:30:15,320
(CHEERING AND APPLAUSE)
616
00:30:23,200 --> 00:30:26,240
And the final bench,
the cinnamon bench,
617
00:30:26,240 --> 00:30:29,360
the best dish and the one
that we enjoyed the most...
618
00:30:31,560 --> 00:30:33,040
..belonged to Montana.
619
00:30:33,040 --> 00:30:34,720
Well done.
620
00:30:42,240 --> 00:30:47,400
Everyone else, unfortunately, your
journey towards immunity ends here.
621
00:30:47,400 --> 00:30:50,360
You can head up to the gantry
and watch on.
622
00:30:50,360 --> 00:30:52,520
I'm so lucky
I didn't get the milk bench.
623
00:30:52,520 --> 00:30:56,080
Well done, guys.
Oh, ladies represent again.
624
00:31:04,120 --> 00:31:07,600
MELISSA: Montana, Jenn and Ali,
you are all one step closer
625
00:31:07,600 --> 00:31:10,040
to that all-important immunity.
626
00:31:10,040 --> 00:31:13,200
Now, the only thing
standing in your way is each other.
627
00:31:15,000 --> 00:31:16,960
In front of us are three cloches,
628
00:31:16,960 --> 00:31:21,000
underneath are three
different ingredients.
629
00:31:21,000 --> 00:31:26,560
As a group, we would like you
to decide on one cloche.
630
00:31:26,560 --> 00:31:31,000
And whatever is under it, you are
all featuring it in your dish.
631
00:31:31,000 --> 00:31:33,440
OK, Montana, I am nominating you
632
00:31:33,440 --> 00:31:35,680
as spokesperson
for the three of you.
633
00:31:35,680 --> 00:31:38,080
Oh, my God.
Andy's, Mel's or mine?
634
00:31:39,440 --> 00:31:41,800
Mel.
(ANDY GROANS)
635
00:31:42,960 --> 00:31:44,560
(GROANING FROM THE GANTRY)
636
00:31:44,560 --> 00:31:46,080
Are you sure?
637
00:31:47,720 --> 00:31:49,840
Apparently.
Alright.
638
00:31:49,840 --> 00:31:51,880
So let's see what you didn't pick.
639
00:31:51,880 --> 00:31:54,680
(LAUGHTER)
640
00:31:54,680 --> 00:31:55,960
Starting with Andy's.
641
00:31:58,040 --> 00:32:00,280
Limes!
Oh, yum!
642
00:32:00,280 --> 00:32:01,800
Rats!
643
00:32:01,800 --> 00:32:03,480
You also didn't pick...
644
00:32:05,360 --> 00:32:07,040
Fennel.
Oh.
645
00:32:07,040 --> 00:32:08,920
Oh, Ali would have liked that.
646
00:32:08,920 --> 00:32:12,360
The ingredient that all three of you
are featuring in round two is...
647
00:32:17,200 --> 00:32:19,440
..white nectarines.
648
00:32:19,440 --> 00:32:20,800
Nice. Happy.
649
00:32:20,800 --> 00:32:23,080
Ali's spewing.
(JOCK LAUGHS)
650
00:32:24,200 --> 00:32:27,920
White nectarines.
It could not be worse for me!
651
00:32:27,920 --> 00:32:29,440
Goddammit!
652
00:32:29,440 --> 00:32:31,080
Ali is salty.
653
00:32:31,080 --> 00:32:33,120
Yeah, she's fuming.
654
00:32:33,120 --> 00:32:35,720
Are you OK with that?
No.
655
00:32:35,720 --> 00:32:38,480
(ALL LAUGH)
Can I change to Jock's?
656
00:32:39,760 --> 00:32:42,720
I love nectarines to eat as a fruit,
657
00:32:42,720 --> 00:32:45,040
but I've never cooked
with them before.
658
00:32:45,040 --> 00:32:46,880
I'm going to have to really
think about this one.
659
00:32:46,880 --> 00:32:48,520
Oh, God.
660
00:32:48,520 --> 00:32:51,120
Well, like it or not,
661
00:32:51,120 --> 00:32:54,840
you've got 60 minutes to create
a dish featuring white nectarines.
662
00:32:56,560 --> 00:32:58,720
The pantry and the garden are open.
663
00:33:00,560 --> 00:33:02,640
Your time starts now.
664
00:33:02,640 --> 00:33:03,960
Go, girls!
665
00:33:05,160 --> 00:33:07,520
There was no chitchat, was there?
Wasn't expecting that. There we go.
666
00:33:09,440 --> 00:33:13,480
ALI: So, this is it, I'm finally
in round two of an immunity cook,
667
00:33:13,480 --> 00:33:15,920
but I'm up against Jenn and Montana.
668
00:33:15,920 --> 00:33:18,360
Jenn is a fantastic cook,
669
00:33:18,360 --> 00:33:22,400
and I know Montana is going to
pull out some killer dessert.
670
00:33:22,400 --> 00:33:25,080
Mmm, eggs. Eggs, eggs, eggs.
671
00:33:25,080 --> 00:33:26,600
She was literally doing cartwheels
672
00:33:26,600 --> 00:33:27,960
when she saw
it was white nectarines.
673
00:33:27,960 --> 00:33:29,600
I could not believe it.
674
00:33:30,880 --> 00:33:34,080
So I'm going to have to think
a little bit laterally here.
675
00:33:34,080 --> 00:33:35,600
I think I'm going to go savoury.
676
00:33:35,600 --> 00:33:37,920
Go, Ali! Whoo!
Go, Ali!
677
00:33:37,920 --> 00:33:41,400
I really want to win,
so I'm a little bit on edge.
678
00:33:41,400 --> 00:33:43,800
They're actually quite tough
to get off the stone.
679
00:33:45,840 --> 00:33:47,960
ANDY: Ali.
Hi.
680
00:33:47,960 --> 00:33:51,400
You were so angry a second ago
when you saw the nectarines.
681
00:33:51,400 --> 00:33:54,200
Well, look, I wasn't thrilled.
I don't cook a lot with fruit.
682
00:33:54,200 --> 00:33:57,120
But, Ali, this is your opportunity
to turn your pain into gold.
683
00:33:57,120 --> 00:34:00,040
I know. Well, I do like
a challenge, truth be told,
684
00:34:00,040 --> 00:34:01,560
so I'm going to go savoury.
685
00:34:01,560 --> 00:34:03,800
I'm going to take on a bit of
a sort of a Japanese adventure,
686
00:34:03,800 --> 00:34:05,880
I'm gonna do a squid noodle.
687
00:34:05,880 --> 00:34:08,720
I'm just going to blanch that and
cut that really thin into noodles.
688
00:34:08,720 --> 00:34:10,360
I'm also going to do that
with a daikon.
689
00:34:10,360 --> 00:34:13,040
I'm going to make a little
caramel from the juice.
690
00:34:13,040 --> 00:34:14,640
I'm going to brush that on
and blowtorch it.
691
00:34:14,640 --> 00:34:16,360
I'm going to make a little broth,
692
00:34:16,360 --> 00:34:18,280
and I might get some shiso
going in there.
693
00:34:18,280 --> 00:34:20,640
I've got some white soy,
got some rice wine vinegar...
694
00:34:20,640 --> 00:34:22,280
Um, what else have I got?
695
00:34:22,280 --> 00:34:23,800
Can you breathe for two seconds?
696
00:34:23,800 --> 00:34:25,840
Sorry.
(ALL LAUGH)
697
00:34:25,840 --> 00:34:27,480
I feel like people
will be able to see
698
00:34:27,480 --> 00:34:29,320
my heart beating out of my apron.
699
00:34:29,320 --> 00:34:31,480
There's a lot going on.
Yeah, you're talking really fast.
700
00:34:31,480 --> 00:34:33,360
You're feeling quite nervous...
I'm sorry.
701
00:34:33,360 --> 00:34:35,840
..I'm feeling a little bit nervous.
Yeah, I'm a bit nervous.
702
00:34:35,840 --> 00:34:38,400
I feel like I've had
a double espresso or something.
703
00:34:38,400 --> 00:34:40,280
I'm going mental here.
I can't believe I'm freaking out.
704
00:34:40,280 --> 00:34:42,800
I'm like, "Oh, my God.
What is going on?"
705
00:34:42,800 --> 00:34:45,840
Calm down, Stoner. Calm down.
706
00:34:45,840 --> 00:34:48,360
Yeah, I really want this today.
I've never actually had a win yet.
707
00:34:48,360 --> 00:34:51,160
The idea of this
sounds really beautiful,
708
00:34:51,160 --> 00:34:55,320
but what we love about
Japanese cuisine is that calming,
709
00:34:55,320 --> 00:34:58,480
kind of clean, Zen version.
710
00:34:58,480 --> 00:35:01,120
And you can't possibly do that
when you're panicked.
711
00:35:01,120 --> 00:35:03,800
The great thing about it never
having been your day
is today could be your day.
712
00:35:03,800 --> 00:35:05,520
Yep. Great.
713
00:35:06,440 --> 00:35:08,080
Go, Ali!
714
00:35:11,400 --> 00:35:16,000
You are one dish away from winning
immunity. 45 minutes to go!
715
00:35:16,000 --> 00:35:17,560
Come on, ladies, let's go!
716
00:35:17,560 --> 00:35:20,080
(CHEERING
AND SHOUTS OF ENCOURAGEMENT)
717
00:35:23,200 --> 00:35:25,560
WOMAN: Oh, nice, Ali.
718
00:35:25,560 --> 00:35:27,920
Sexy squid.
MAN: Squid IS sexy.
719
00:35:27,920 --> 00:35:30,400
You're sexy, Ali.
ALI: Shut up.
720
00:35:30,400 --> 00:35:32,840
It's not helping.
(LAUGHTER)
721
00:35:34,200 --> 00:35:36,800
Hey, Jenn.
Hey, Jenn. You look steely.
722
00:35:36,800 --> 00:35:39,240
You look like you're ready to go.
Yes, that's the goal.
723
00:35:39,240 --> 00:35:41,680
What are you cooking?
I'm making a salad today.
724
00:35:41,680 --> 00:35:42,800
OK.
Yeah.
725
00:35:42,800 --> 00:35:46,400
Nectarine salad, I reckon.
Yes, definitely nectarine salad.
726
00:35:46,400 --> 00:35:48,600
I'm going to grill some,
going to pickle some,
727
00:35:48,600 --> 00:35:52,920
and then just accompany it with
some other nice, beautiful produce.
728
00:35:52,920 --> 00:35:55,280
I think you're sort of
underselling this,
729
00:35:55,280 --> 00:35:57,240
because this is
an immunity challenge.
730
00:35:57,240 --> 00:36:01,840
You could win respite
from the pressure of elimination,
731
00:36:01,840 --> 00:36:04,080
and you're doing it with salad.
732
00:36:04,080 --> 00:36:05,720
(LAUGHS)
733
00:36:07,200 --> 00:36:09,720
They say you don't make friends
with salad, but hopefully
734
00:36:09,720 --> 00:36:12,640
you can make an immunity-winning
dish with that.
735
00:36:13,760 --> 00:36:17,200
I think Mel is worried
about my dish,
736
00:36:17,200 --> 00:36:19,160
so I'm definitely worried that
737
00:36:19,160 --> 00:36:21,960
perhaps I'm not doing enough
in the salad.
738
00:36:23,560 --> 00:36:27,160
You know, if it's not enough,
there's no chance of immunity today.
739
00:36:44,160 --> 00:36:47,120
JENN: I'm worried if this nectarine
salad is going to be enough.
740
00:36:47,120 --> 00:36:48,400
Where's the ginger?
741
00:36:48,400 --> 00:36:49,840
Maybe it needs more ingredients.
742
00:36:49,840 --> 00:36:51,200
Ginger... Oh.
743
00:36:51,200 --> 00:36:52,560
It can't just be a simple salad.
744
00:36:53,560 --> 00:36:55,640
It has to be absolutely incredible,
745
00:36:55,640 --> 00:36:57,200
packed full of flavour,
746
00:36:57,200 --> 00:36:59,880
so that it is worthy of immunity.
747
00:37:00,920 --> 00:37:02,360
I grab so much stuff.
748
00:37:02,360 --> 00:37:03,920
MAN: Come on, Jenn.
WOMAN: Go, Jenn. Go!
749
00:37:03,920 --> 00:37:06,200
I start slicing some fresh daikon.
750
00:37:07,400 --> 00:37:10,480
Then I've got some cucumbers
and some blanched asparagus,
751
00:37:10,480 --> 00:37:13,520
lettuce, maybe some peas
as the textural element,
752
00:37:13,520 --> 00:37:14,720
and hopefully that will help.
753
00:37:15,600 --> 00:37:18,000
Nectarines, they're really nice
with something creamy.
754
00:37:18,000 --> 00:37:23,720
And I'm thinking, like, maybe go
a little Asian and do a tofu mousse.
755
00:37:23,720 --> 00:37:27,240
Salad is definitely
a very risky choice.
756
00:37:27,240 --> 00:37:31,440
So if I can pull this off,
it'll be pretty incredible.
757
00:37:33,680 --> 00:37:35,280
Alright.
758
00:37:35,280 --> 00:37:38,640
Going up against Ali and Jenn
is definitely nerve-racking.
759
00:37:38,640 --> 00:37:40,400
They're both very strong cooks.
760
00:37:40,400 --> 00:37:44,520
The dish that I'm making today
is a white nectarine sorbet
761
00:37:44,520 --> 00:37:47,680
with some fresh white nectarines,
a chocolate mousse,
762
00:37:47,680 --> 00:37:49,880
and some toasted almonds.
763
00:37:49,880 --> 00:37:53,560
I need four elements, so, yeah,
hopefully I can ram them all home.
764
00:37:53,560 --> 00:37:58,880
I definitely want to take the same
mentality of keeping it simple,
765
00:37:58,880 --> 00:38:03,160
and I'm hoping that does me enough
to take out that immunity spot.
766
00:38:03,160 --> 00:38:05,760
My sorbet is in the churner
767
00:38:05,760 --> 00:38:07,960
and I need to get started
on my chocolate mousse.
768
00:38:10,360 --> 00:38:12,160
Nectarines and chocolate
go well together,
769
00:38:12,160 --> 00:38:14,000
but it's just going to be
a balancing act,
770
00:38:14,000 --> 00:38:17,040
making sure that chocolate
isn't overpowering the sorbet.
771
00:38:17,040 --> 00:38:18,960
Just to sort of have that safety
from the elimination
772
00:38:18,960 --> 00:38:20,680
would be everything.
773
00:38:20,680 --> 00:38:23,160
So, yeah, I'm definitely
going to fight for it today.
774
00:38:24,120 --> 00:38:27,040
MAN: Go, Ali. Go, Jenn. Go, Montana.
775
00:38:31,920 --> 00:38:35,360
ALI: Clearly I was not calm before.
I was freaking out.
776
00:38:35,360 --> 00:38:38,600
Because I've never cooked
with nectarines before.
777
00:38:38,600 --> 00:38:40,560
And I just really need to focus.
778
00:38:40,560 --> 00:38:43,480
I've got a lot of things
that I've got to get done.
779
00:38:43,480 --> 00:38:45,840
I'm actually going to make
a nectarine broth,
780
00:38:45,840 --> 00:38:49,800
and then I'm going to get on
to making my daikon noodles.
781
00:38:49,800 --> 00:38:53,160
It's a really great vegetable
because of the colour.
782
00:38:53,160 --> 00:38:55,960
It's just going
to look like noodles.
783
00:38:55,960 --> 00:38:59,440
The tricky part is I'm going
to have to use a Japanese lathe.
784
00:38:59,440 --> 00:39:02,960
It takes a sheet of vegetable
down to its core.
785
00:39:04,680 --> 00:39:08,880
I'm rolling it through,
and it's just coming off perfectly.
786
00:39:08,880 --> 00:39:10,840
Like a boss.
787
00:39:10,840 --> 00:39:12,000
WOMAN: Nice!
788
00:39:12,000 --> 00:39:14,160
Perfect silken ribbons.
789
00:39:14,160 --> 00:39:15,480
Yes! (LAUGHS)
790
00:39:16,680 --> 00:39:18,360
It's working. It's working.
It's gonna...
791
00:39:18,360 --> 00:39:19,560
This is going to work.
792
00:39:21,000 --> 00:39:23,160
This is such a weird
experimental dish,
793
00:39:23,160 --> 00:39:25,040
but I think it's going
to come together really nicely
794
00:39:25,040 --> 00:39:27,880
with my squid noodle
and white nectarine.
795
00:39:28,960 --> 00:39:30,160
WOMAN: Yes, Ali.
796
00:39:32,320 --> 00:39:34,960
MAN: Ali. There's 15 minutes.
You've got to be squidding me.
797
00:39:35,920 --> 00:39:37,640
(LAUGHS)
798
00:39:37,640 --> 00:39:39,280
Oh, man.
799
00:39:42,560 --> 00:39:46,160
I've tasted my chocolate mousse
with my white nectarine sorbet.
800
00:39:47,520 --> 00:39:50,760
I'm just not 100% sold
on the mousse.
801
00:39:50,760 --> 00:39:53,880
I just think that the nectarines
have a really subtle flavour.
802
00:39:53,880 --> 00:39:55,160
I just don't want to overdo it.
803
00:39:55,160 --> 00:39:59,200
My backup idea is just
a really simple cream.
804
00:39:59,200 --> 00:40:00,960
What's your change?
805
00:40:00,960 --> 00:40:03,360
Um... Mascarpone honey cream...
806
00:40:03,360 --> 00:40:04,520
Yeah.
Yum.
807
00:40:04,520 --> 00:40:06,320
And then maybe a basil oil
808
00:40:06,320 --> 00:40:09,080
and just a sort of simple salad
with that nectarine.
809
00:40:10,160 --> 00:40:12,520
Hopefully it works
with that finished dish.
810
00:40:12,520 --> 00:40:15,720
Time for the last little edits!
You've got five minutes to go.
811
00:40:15,720 --> 00:40:17,600
(APPLAUSE)
Come on, guys. Go, Jenn.
812
00:40:17,600 --> 00:40:19,040
WOMAN: Go, girl!
813
00:40:19,040 --> 00:40:22,960
WOMAN: Yes. Get that smoky flavour
in there. Yum.
814
00:40:22,960 --> 00:40:25,040
Yeah? You happy?
815
00:40:25,040 --> 00:40:27,640
Alright. Dressing in a bottle.
Clear up. Plate.
816
00:40:29,720 --> 00:40:33,160
ALI: So literally I have
all the main elements done.
817
00:40:33,160 --> 00:40:35,040
I've got the squid ready to go.
818
00:40:35,040 --> 00:40:36,880
I've got the Szechuan pepper oil.
819
00:40:36,880 --> 00:40:39,480
Got the nectarine caramel.
820
00:40:39,480 --> 00:40:41,760
I'm just starting
to get things plated,
821
00:40:41,760 --> 00:40:44,520
so I'm just going to go
with the charred nectarines
822
00:40:44,520 --> 00:40:45,960
as my kind of garnish.
823
00:40:45,960 --> 00:40:48,840
I've made a little dressing
for the squid and the daikon
824
00:40:48,840 --> 00:40:51,480
from some of the nectarine caramel
825
00:40:51,480 --> 00:40:54,640
to actually bring a more rounded
flavour to the nectarine.
826
00:40:54,640 --> 00:40:57,680
Go, Ali. You've got this, girl.
827
00:40:57,680 --> 00:40:59,680
You couldn't get more nectarine
actually if you tried.
828
00:41:01,120 --> 00:41:03,080
I've got some little bits and pieces
in here, like,
829
00:41:03,080 --> 00:41:04,320
a little bit of prosciutto
830
00:41:04,320 --> 00:41:06,440
just to give another little depth
of flavour.
831
00:41:06,440 --> 00:41:11,080
I'm winging it and it is probably
a super weird concept,
832
00:41:11,080 --> 00:41:12,760
but in my head,
833
00:41:12,760 --> 00:41:15,400
the profile of the flavours
is going to work really well.
834
00:41:15,400 --> 00:41:19,080
MAN: Run, Montana, run.
835
00:41:19,080 --> 00:41:21,360
I'm really happy with this dish,
actually.
836
00:41:21,360 --> 00:41:23,360
I'm glad I changed
from the chocolate mousse.
837
00:41:23,360 --> 00:41:24,480
Plating this dish,
838
00:41:24,480 --> 00:41:28,080
I just want a little spoon
of that honey creme fraiche
839
00:41:28,080 --> 00:41:29,720
and mascarpone cream on the bottom.
840
00:41:29,720 --> 00:41:33,640
My nectarine salad
and a perfect little quenelle
841
00:41:33,640 --> 00:41:35,960
of that white nectarine sorbet.
842
00:41:35,960 --> 00:41:37,520
And then I'm just going
to finish it off
843
00:41:37,520 --> 00:41:39,400
with a little drizzle
of that basil oil.
844
00:41:40,280 --> 00:41:42,400
MAN: Lots of grilled ones, yeah?
JENN: Yeah.
845
00:41:42,400 --> 00:41:43,840
Let's go.
846
00:41:43,840 --> 00:41:45,680
I think I need to amp up
847
00:41:45,680 --> 00:41:47,920
and just volumize the salad
a little bit more.
848
00:41:47,920 --> 00:41:50,560
WOMAN: Tomatoes? You doing tomatoes?
Yes, tomatoes.
849
00:41:50,560 --> 00:41:53,200
There really isn't much time
for me to do anything else.
850
00:41:53,200 --> 00:41:56,440
I'm just going to have to roll
with it and hope for the best.
851
00:41:56,440 --> 00:41:58,040
Alright, let's have it, gantry.
852
00:41:58,040 --> 00:41:59,880
10!
ALL: 9!
853
00:41:59,880 --> 00:42:04,800
8! 7! 6! 5! 4!
854
00:42:04,800 --> 00:42:07,680
3! 2! 1!
855
00:42:07,680 --> 00:42:09,800
That's it!
(CHEERING, APPLAUSE)
856
00:42:09,800 --> 00:42:11,240
Whoo-hoo!
857
00:42:12,440 --> 00:42:13,720
Well done!
858
00:42:13,720 --> 00:42:15,920
Huh!
859
00:42:17,000 --> 00:42:20,760
The last couple of minutes
was just a blur.
860
00:42:20,760 --> 00:42:22,960
And my salad component...
861
00:42:22,960 --> 00:42:25,880
Is it enough? Is it not enough?
862
00:42:25,880 --> 00:42:29,520
I'm cooking amongst fantastic cooks.
863
00:42:29,520 --> 00:42:31,840
So although I've got a 1-in-3 chance,
864
00:42:31,840 --> 00:42:35,720
it's really hard to say
who's going to win immunity today.
865
00:42:35,720 --> 00:42:37,520
MAN: Yeah.
WOMAN: Good job, guys.
866
00:42:41,160 --> 00:42:44,040
The first dish we'd like to taste
belongs to you, Ali.
867
00:42:44,040 --> 00:42:46,280
(CHEERING, APPLAUSE)
868
00:42:51,000 --> 00:42:52,760
ALI: I was freaking out
this morning.
869
00:42:52,760 --> 00:42:55,680
Are we still angry or are we OK?
No, we're calm.
870
00:42:55,680 --> 00:42:57,320
We're calmer.
OK.
871
00:42:57,320 --> 00:42:58,840
And now I've kind of got over that.
872
00:42:58,840 --> 00:43:02,680
But I wanted to bring something
a little bit different today.
873
00:43:03,720 --> 00:43:06,520
I didn't really want
to go for a boring dish,
874
00:43:06,520 --> 00:43:10,280
but I'm worried the judges
might think it's a bit weird.
875
00:43:19,840 --> 00:43:23,600
Enjoy another taste of MasterChef
876
00:43:23,600 --> 00:43:26,160
and delicious exclusives at:
877
00:43:34,960 --> 00:43:36,760
ALI: I'm looking at my dish
878
00:43:36,760 --> 00:43:39,480
and I'm just thinking,
"Yeah, it is a bit weird."
879
00:43:40,480 --> 00:43:42,040
I hope they like it.
880
00:43:43,160 --> 00:43:45,160
Alright, Ali, what have you
cooked us today?
881
00:43:45,160 --> 00:43:47,960
I've cooked nectarine with noodles.
882
00:43:49,800 --> 00:43:53,840
Looking behind you, at your
two formidable competitors today,
883
00:43:53,840 --> 00:43:55,880
how do you think you went?
884
00:43:55,880 --> 00:43:57,320
I just kind of did my best.
885
00:43:57,320 --> 00:44:00,240
I thought it was kind of a quirky
and different way to use nectarines.
886
00:44:00,240 --> 00:44:03,360
And just to confirm,
the rage has subsided?
887
00:44:03,360 --> 00:44:05,760
Yes. The rage has subsided.
Great.
888
00:44:05,760 --> 00:44:07,320
(BOTH LAUGH)
889
00:44:27,840 --> 00:44:29,360
Ali, I really enjoyed that.
890
00:44:29,360 --> 00:44:30,760
Oh.
891
00:44:30,760 --> 00:44:33,720
Which...I did not think
I was going to enjoy it at all.
Oh, really?
892
00:44:33,720 --> 00:44:38,400
Based on your behaviour during the
cook and how you carried yourself.
893
00:44:39,560 --> 00:44:41,440
This was far from ordinary.
It was complex.
894
00:44:42,600 --> 00:44:44,800
The daikon - beautiful.
895
00:44:44,800 --> 00:44:47,360
Like, from a textural point of view,
it was lovely.
896
00:44:47,360 --> 00:44:49,760
It was zingy, it was fresh,
it was light, it was delicious,
897
00:44:49,760 --> 00:44:51,200
it was perfectly done.
898
00:44:51,200 --> 00:44:53,840
Hard to see how that won't be
hanging out at the top today.
899
00:44:53,840 --> 00:44:55,680
Thank you.
900
00:44:55,680 --> 00:44:56,760
Ali...
901
00:44:56,760 --> 00:45:00,840
The tangle and the trick of the eye
of the daikon and the squid noodles
902
00:45:00,840 --> 00:45:03,200
is always a lovely thing
to play with
903
00:45:03,200 --> 00:45:07,080
when it's there to absorb
great flavours.
904
00:45:07,080 --> 00:45:09,000
And you definitely did that today.
905
00:45:09,000 --> 00:45:11,440
I don't know, maybe you should
cook like this more often.
906
00:45:11,440 --> 00:45:13,560
This was great.
Oh, no... No.
907
00:45:13,560 --> 00:45:15,200
(LAUGHS) Like, "No."
908
00:45:15,200 --> 00:45:17,240
You should take my blood pressure.
909
00:45:17,240 --> 00:45:18,640
JOCK: Well done, Ali.
910
00:45:18,640 --> 00:45:20,880
(CHEERING AND APPLAUSE)
911
00:45:23,160 --> 00:45:25,640
ALI: The feedback was fantastic.
912
00:45:25,640 --> 00:45:28,760
Who knew that white nectarines
would be so good for me today?
913
00:45:32,280 --> 00:45:34,000
Next up, Jenn.
914
00:45:34,000 --> 00:45:37,080
(APPLAUSE)
915
00:45:38,480 --> 00:45:42,120
She's listening.
Is she listening to the iSi...?
916
00:45:42,120 --> 00:45:44,240
Is it talking to you?
What's going on?
917
00:45:44,240 --> 00:45:47,680
Just hopefully, it'll behave itself
in front of you guys.
918
00:45:47,680 --> 00:45:49,280
ANDY: I am hiding.
919
00:45:49,280 --> 00:45:51,960
I'm just going to stand back,
just in case, uh...
920
00:45:53,800 --> 00:45:56,720
(DRAMATIC MUSIC)
921
00:46:03,040 --> 00:46:04,840
That was anticlimactic, wasn't it?
922
00:46:04,840 --> 00:46:07,080
(LAUGHTER)
923
00:46:07,080 --> 00:46:08,360
Jenn, what have you made us?
924
00:46:09,360 --> 00:46:11,280
I've made a nectarine salad
925
00:46:11,280 --> 00:46:13,160
with a tofu mousse.
926
00:46:13,160 --> 00:46:16,440
And, so, in the tofu guy,
what's in there?
927
00:46:16,440 --> 00:46:18,520
Um, white soy
928
00:46:18,520 --> 00:46:21,280
and a little bit of yuzu
and a touch of lemon.
929
00:46:21,280 --> 00:46:24,040
Alright. And then,
what all ended up in the salad?
930
00:46:24,040 --> 00:46:26,080
There's raw nectarines,
grilled nectarines,
931
00:46:26,080 --> 00:46:29,960
pickled nectarines,
uh, fresh daikon.
932
00:46:29,960 --> 00:46:34,240
There's some sugar-snap peas,
asparagus, tomatoes, cucumber,
933
00:46:34,240 --> 00:46:37,120
oakleaf lettuce, shiso
934
00:46:37,120 --> 00:46:39,200
and a nectarine vinaigrette.
935
00:46:39,200 --> 00:46:41,200
And then some seeds?
936
00:46:41,200 --> 00:46:43,360
Oh, yeah. Pepitas.
Pepitas?
Yes.
937
00:46:43,360 --> 00:46:46,040
Is that...? Yeah, is there
longan fruit in there?
938
00:46:46,040 --> 00:46:48,080
Oh, yes, there is that too. Sorry.
939
00:46:48,080 --> 00:46:50,120
There's a lot going on in there.
940
00:46:50,120 --> 00:46:51,600
There is.
A lot of big flavours.
941
00:46:51,600 --> 00:46:52,720
Yes.
942
00:47:14,640 --> 00:47:16,760
I do love things to be quite busy,
943
00:47:16,760 --> 00:47:18,840
but when we're talking about it
on the plate,
944
00:47:18,840 --> 00:47:21,560
you do need to think about,
"How does it eat all together?"
945
00:47:21,560 --> 00:47:25,120
And when you have
50 different things going on,
946
00:47:25,120 --> 00:47:29,040
some of those flavours might end up
competing with one another
947
00:47:29,040 --> 00:47:32,080
to the point where it becomes
an unhappy cacophony.
948
00:47:33,920 --> 00:47:36,360
Don't be afraid to edit
all the way down to the very end,
949
00:47:36,360 --> 00:47:37,880
where you leave something off.
950
00:47:37,880 --> 00:47:39,120
Yep.
It doesn't matter.
951
00:47:39,120 --> 00:47:40,520
It's the way to go. Trust me.
952
00:47:40,520 --> 00:47:41,720
Thank you.
Thanks.
953
00:47:41,720 --> 00:47:43,160
Thanks, Jenn.
Thank you.
954
00:47:43,160 --> 00:47:45,200
(APPLAUSE)
955
00:47:52,920 --> 00:47:54,680
Next up, Montana!
956
00:47:54,680 --> 00:47:57,000
(CHEERING AND APPLAUSE)
957
00:47:58,280 --> 00:48:00,200
Walking my dish up to the judges
958
00:48:00,200 --> 00:48:02,160
is always nerve-racking.
959
00:48:03,720 --> 00:48:06,880
I'm glad that I've scrapped
the chocolate mousse
960
00:48:06,880 --> 00:48:09,320
and I'm just hoping
the judges agree.
961
00:48:17,080 --> 00:48:19,480
Montana...
Yes.
..what did you cook?
962
00:48:19,480 --> 00:48:24,240
The finished dish
is a honey and creme fraiche cream,
963
00:48:24,240 --> 00:48:26,120
a white nectarine sorbet,
964
00:48:26,120 --> 00:48:28,880
just a fresh nectarine salad
and basil.
965
00:48:28,880 --> 00:48:31,480
So, I'm interested, Montana,
966
00:48:31,480 --> 00:48:33,040
where did you start?
967
00:48:33,040 --> 00:48:35,400
Uh, very differently from that.
968
00:48:35,400 --> 00:48:38,800
The original idea
was a chocolate mousse.
969
00:48:38,800 --> 00:48:40,400
The sorbet was going to be the same.
970
00:48:40,400 --> 00:48:41,960
But after tasting
971
00:48:41,960 --> 00:48:44,040
the flavour of the nectarines
against the chocolate,
972
00:48:44,040 --> 00:48:45,840
it was a little bit overpowering.
973
00:48:45,840 --> 00:48:49,240
So, scrapped that
and just really simplified it.
974
00:48:49,240 --> 00:48:52,520
Nice and clean, fresh
and hero-ing the nectarine.
975
00:48:58,440 --> 00:49:01,120
Montana, it felt like
a riot of summer in the bowl.
976
00:49:03,120 --> 00:49:06,200
Really lovely textures
and flavours going on.
977
00:49:06,200 --> 00:49:09,800
And because that nectarine sorbet
is so light
978
00:49:09,800 --> 00:49:12,080
and very restrained as a flavour,
979
00:49:12,080 --> 00:49:15,080
you knew not to overpower it
with a whole bunch of other things
980
00:49:15,080 --> 00:49:17,360
that would compete for attention.
981
00:49:17,360 --> 00:49:19,720
It's really showing how clever
you're becoming in this kitchen.
982
00:49:19,720 --> 00:49:21,200
Thank you.
983
00:49:21,200 --> 00:49:24,000
Montana, another huge step forward
for you.
984
00:49:25,640 --> 00:49:28,640
The fact that you are,
you know, constantly going
985
00:49:28,640 --> 00:49:30,520
and starting with two things.
986
00:49:30,520 --> 00:49:31,920
It's the food that we love
987
00:49:31,920 --> 00:49:34,000
and you're learning the lesson
at a very young age,
988
00:49:34,000 --> 00:49:35,320
which is great stuff.
989
00:49:35,320 --> 00:49:36,640
Thanks, Montana.
990
00:49:36,640 --> 00:49:38,240
(APPLAUSE)
991
00:49:38,240 --> 00:49:40,400
I'm really happy
with the judges' feedback.
992
00:49:40,400 --> 00:49:42,320
I want to be able
to take that immunity
993
00:49:42,320 --> 00:49:44,680
and be up on that gantry
more than anything.
994
00:49:55,600 --> 00:49:57,480
Congratulations
to the three of you
995
00:49:57,480 --> 00:50:01,880
for making it through
a marathon day of cooking.
996
00:50:01,880 --> 00:50:06,400
To win immunity today,
you had to cook over two big rounds,
997
00:50:06,400 --> 00:50:08,840
which means that
we can definitely say
998
00:50:08,840 --> 00:50:11,240
that the person that wins it
really earned it.
999
00:50:12,520 --> 00:50:15,840
Of course, the task in round two
was to create a delicious dish
1000
00:50:15,840 --> 00:50:18,240
that featured white nectarines.
1001
00:50:18,240 --> 00:50:20,560
A very, very tricky ingredient.
1002
00:50:20,560 --> 00:50:22,480
So, let's see how you went.
1003
00:50:24,880 --> 00:50:26,040
Jenn.
1004
00:50:27,720 --> 00:50:30,600
Your dish was a jumble of ideas
that had potential.
1005
00:50:31,800 --> 00:50:35,520
But I'm sorry,
it wasn't realised today.
1006
00:50:35,520 --> 00:50:37,880
And you're not in the mix
for immunity.
1007
00:50:39,360 --> 00:50:40,440
Ali...
1008
00:50:41,480 --> 00:50:45,360
..from the minute
that you saw the nectarines,
1009
00:50:45,360 --> 00:50:47,040
you didn't want 'em.
1010
00:50:48,440 --> 00:50:51,280
We thought that they'd throw you
off your game, and they did.
1011
00:50:51,280 --> 00:50:54,400
But in the end, you brought us
1012
00:50:54,400 --> 00:50:59,240
a light, bright, complex
and thoughtful nectarine dish
1013
00:50:59,240 --> 00:51:00,680
that we actually loved.
1014
00:51:03,280 --> 00:51:04,720
Montana...
1015
00:51:04,720 --> 00:51:08,560
..what started as a milk chocolate
and almond dish
1016
00:51:08,560 --> 00:51:11,840
evolved into a nectarine
and basil dish,
1017
00:51:11,840 --> 00:51:16,920
and we ended up really enjoying
its exuberant flavours.
1018
00:51:16,920 --> 00:51:19,120
I just said 'exuberant'.
1019
00:51:19,120 --> 00:51:20,400
(LAUGHTER)
1020
00:51:20,400 --> 00:51:21,960
MONTANA: You're welcome.
1021
00:51:23,680 --> 00:51:27,240
So, it was a battle
between Ali and Montana.
1022
00:51:29,200 --> 00:51:32,480
But in the end, we thought
the best belonged to...
1023
00:51:36,040 --> 00:51:37,240
..Ali.
1024
00:51:37,240 --> 00:51:39,640
(CHEERING AND APPLAUSE)
1025
00:51:41,240 --> 00:51:44,520
I cannot believe it.
It's my first immunity-winning dish.
1026
00:51:44,520 --> 00:51:47,880
Congratulations, Ali. Well done.
Thank you.
1027
00:51:47,880 --> 00:51:50,120
You're immune
from the next elimination.
1028
00:51:50,120 --> 00:51:51,560
You'll spend it up there...
1029
00:51:51,560 --> 00:51:53,920
Oh, my God.
..on the gantry, safe and sound.
1030
00:51:53,920 --> 00:51:56,080
I've actually pulled it off
with white nectarines!
1031
00:51:56,080 --> 00:51:58,840
Who would have thought it?
Who would have thought it?
1032
00:51:58,840 --> 00:52:00,320
Everyone else, I'm sorry,
1033
00:52:00,320 --> 00:52:03,680
but you'll have to cook your way
to safety on Sunday.
1034
00:52:03,680 --> 00:52:06,400
So, go home,
make yourselves a cup of tea,
1035
00:52:06,400 --> 00:52:08,720
put your feet up,
be kind to each other,
1036
00:52:08,720 --> 00:52:10,480
and we'll see you back
in the kitchen soon.
1037
00:52:10,480 --> 00:52:12,440
See ya!
Bye.
1038
00:52:14,800 --> 00:52:16,560
Well done, mate.
1039
00:52:17,640 --> 00:52:19,840
ALI: This is a big moment for me.
1040
00:52:19,840 --> 00:52:21,320
Hopefully, it's a turnaround moment
1041
00:52:21,320 --> 00:52:24,040
when I can really
seriously concentrate on
1042
00:52:24,040 --> 00:52:25,960
what I'm doing with my food
in this competition.
1043
00:52:25,960 --> 00:52:28,880
So, I am absolutely so thrilled.
1044
00:52:31,920 --> 00:52:35,040
ANNOUNCER: Still to come
this season,
1045
00:52:35,040 --> 00:52:37,800
the challenges are electrifying...
1046
00:52:37,800 --> 00:52:39,760
Oh!
Whoa!
1047
00:52:39,760 --> 00:52:41,960
MEL: Come on!
ANDY: Oh, you're kidding me!
1048
00:52:41,960 --> 00:52:43,280
ALL: Ohh!
1049
00:52:43,280 --> 00:52:44,480
..and the locations...
1050
00:52:44,480 --> 00:52:46,560
JOCK: Welcome to Tasmania!
1051
00:52:46,560 --> 00:52:47,960
..are awe-inspiring...
1052
00:52:47,960 --> 00:52:49,400
MEL: Go! Go! Go!
1053
00:52:49,400 --> 00:52:52,200
..with very special guests.
1054
00:52:52,200 --> 00:52:53,480
Yeah!
1055
00:52:53,480 --> 00:52:56,600
It's the godfather of cooking,
1056
00:52:56,600 --> 00:52:58,040
Marco Pierre White.
1057
00:52:58,040 --> 00:53:01,600
Oh, my God.
Rick Stein is so incredible.
1058
00:53:01,600 --> 00:53:03,040
Maggie Beer!
1059
00:53:03,040 --> 00:53:06,680
This is amazing!
Who doesn't love Maggie Beer?!
1060
00:53:06,680 --> 00:53:09,880
The Fans and the Favourites...
1061
00:53:09,880 --> 00:53:12,400
..will be pushed to the limit.
1062
00:53:13,640 --> 00:53:15,760
HARRY: I am
extremely determined
1063
00:53:15,760 --> 00:53:17,360
to fight
tooth and nail
1064
00:53:17,360 --> 00:53:18,920
to stay in
this competition.
1065
00:53:20,320 --> 00:53:22,760
Who will rise
to the occasion?
1066
00:53:22,760 --> 00:53:24,000
JOCK:
11 out of 10.
1067
00:53:24,000 --> 00:53:25,840
MEL: That looks like
1068
00:53:25,840 --> 00:53:27,680
magazine-cover-worthy food.
1069
00:53:27,680 --> 00:53:29,560
ANDY: It's gutsy and it's delicious.
1070
00:53:29,560 --> 00:53:31,800
And who will
send shock waves
1071
00:53:31,800 --> 00:53:33,600
through the
MasterChef kitchen...
1072
00:53:34,840 --> 00:53:36,960
..this Sunday night?
1073
00:53:38,400 --> 00:53:41,120
Captions by Red Bee Media
76743
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