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Red Bee Media.
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NARRATOR:
Previously on MasterChef Australia,
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MELANIE: The Everything Box.
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Ah!
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ANDY: Your personalised
pressure test dish.
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The invention test.
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Each challenge produced
some incredible dishes.
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Got to shoot for the stars, I think.
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I'm emptying the tank today
and it feels good.
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..and the top four won immunity.
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ANDY: That is unbelievable.
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JOCK: That's MasterChef-winning
dish stuff.
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Then the winners of the week
battled it out
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for the final pin of the season...
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Competitive me is coming out.
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I cannot afford to lose.
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..with Julie finally
bagging the bling.
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(CHEERING AND APPLAUSE)
(SQUEALS)
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Tonight, it's an epic
three-round elimination...
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I need to bring out the big guns.
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..and an emotional goodbye.
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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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(CHEERING AND APPLAUSE)
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Morning!
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Down you come.
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First things first,
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unfortunately, Mel's feeling
a little under the weather,
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so she won't be joining us today.
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Julie, Mindy, Billie, Daniel,
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you're sitting pretty up there
in the gantry. No pressure.
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But everyone else...
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..you have no such certainty.
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You've all got black aprons on,
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which means one of you
will be going home today.
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Today's cook is another
MasterChef classic,
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and it's one of the hardest
we can throw at you.
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It'll take place over three rounds.
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What?
Oh!
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Three rounds? Are you kidding me?
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That is so intense.
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Under these three cloches behind us
are three ingredients.
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You need to choose one ingredient
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and feature it in a dish.
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However,
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you'd want to use it sparingly,
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because if you find yourself
in round two,
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you'll only have whatever is left
of your ingredient to cook with.
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And if you find yourself
in round three,
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same rules apply.
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Oh, my God.
Bloody hell.
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One ingredient
used across three rounds.
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You really need to think about
how you get the most
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out of your ingredient
to make it last the distance.
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If you're organised,
you have nothing to worry about.
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But if you're not,
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you might find yourself
going home today.
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Are you ready to see your choices?
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Oh, yeah.
Yes, please.
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The first cab off the rank...
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..pumpkin.
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Pumpkin.
Wow.
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Nice and easy.
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Not many excited faces
about the pumpkin.
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TOMMY: No, thank you.
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Second choice...
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..snapper.
Beautiful.
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Everyone's allowed to use
the snapper today, except for Aldo.
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(LAUGHTER)
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That's fine. Pumpkin is good too.
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And finally...
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..chicken.
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Pumpkin, snapper and chicken.
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Whichever ingredient you choose,
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you only get one of them
to use over the three rounds.
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In the first round,
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you'll have 30 minutes to cook...
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OK.
Oh, my God.
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Wow.
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..so pick the ingredient
that you think you can utilise best
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over that time.
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"Choose wisely"
is an understatement.
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Aldo,
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mate, that was a decent reaction
for the snapper, to say the least.
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Look, it's all about, for me,
cooking with seafood,
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and you give me a snapper,
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it's mine.
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Tommy,
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we've done this challenge
a few times.
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Did you do it with the cod?
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Yes, we did it with Murray cod.
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I was luckily good enough to go
past the first round,
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and not have to cook
the two other rounds,
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but I know how heavy
the three-round cook days are.
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Alright, guys, the pantry
and the garden, they're open.
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The top two dishes from this round
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will save themself from elimination
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and they'll be up on the gantry.
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So, you six, good luck.
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Your 30 minutes starts now.
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Go, go!
Go, go!
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Epic challenge.
Love it.
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Whether you are part of
a restaurant,
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making sure that you use absolutely
everything you possibly can,
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that's kind of where we're at, in
the industry and in the world today.
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Totally.
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But also, on a home cooking basis,
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where, you know,
there's a Sunday chicken roast,
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then there's another dish,
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then there's another dish
that spans out through the week.
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I think these guys, whether
they've been in the industry or not,
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they should be familiar
with using the whole thing.
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100%.
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We don't want our contestants
to be wasting food.
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You know, we're top ten.
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They ought to be able to get
the maximum out of any ingredient
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we give them,
let alone just these three.
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In saying that,
I don't think it's easy.
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No.
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With 30 minutes in round one,
how much of the fish do you use?
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Do you throw your cards all in,
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or am I going, "There's still round
two and round three to go..."
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Yeah.
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"..which I'm going to need to
flex on so I'm up on the gantry."
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Oh, shit! Chicken!
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One ingredient for three rounds
is quite intimidating.
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So my strategy is to only use
just a small amount of fish
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for this round.
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Sarah?
Yes.
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What's going on? You've gone fish,
obviously, you've got snapper.
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Yes. So I'm doing, like,
a coconut base.
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I've got some cucumbers,
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I'm going to do a bit of
a tempered spice.
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It's kind of like a really fresh
snapper sliced ceviche,
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but more Indian style.
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Sweet. Are you thinking
about round two,
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or have you decided,
"This is my doozy dish"?
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No, I think this is
a really nice dish.
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I'm hoping you like it.
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It's something that I think I can
pull off quite quickly in this time,
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but has a lot of good flavours
going on.
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Good luck.
Thanks.
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It's top 10 week. Everyone has
proved that they deserve to be here.
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So today, potentially being
the last day in the competition
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is hitting home,
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'cause I actually left the kitchen
at top nine last time,
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so I'm just really pushing
to get through and at least make it
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to where I got to last time.
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Yes, Keyma.
Go, Keyma.
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Go, Keyma.
Come on, Keyma.
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OK.
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I'm making a tiradito,
which is a Peruvian type of ceviche,
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and it has influences
from Japanese cuisine.
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I'm going to just fillet it
in kind of a sashimi style,
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a bit thinner than that,
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and I'm making, like, a
leche de tigre with passionfruit,
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and I'm going to try to make
an emulsion with aji rocoto,
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which is a Peruvian aji.
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My strategy is to go all-in
in round one.
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So delicate. Oh, my God.
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Think, think.
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So for the snapper,
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I'm going to use a whole fillet.
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Making something I know is tasty,
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that I know that it's going to be
a good dish.
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It's a risk, definitely,
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so I'm pushing hard.
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This dish...
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BILLIE: There's a lot of raw fish
going on, hey?
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Yeah, I think it's, you know,
it's a pretty...
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Smart.
..smart move, really.
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Is she doing, like,
a curry or something?
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Yeah, I'm not sure.
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OK, done and done.
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I've chosen the chicken,
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and I'm doing a super, super quick
Indian sort of style curry,
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some rice,
just gonna smash it out.
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Let's go, Alvin.
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I feel OK about this challenge.
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It's always a little bit
nerve-racking, sort of,
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trying to cook something
in 30 minutes.
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It's all about decision making,
so...
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And I hope I'm making
the right decision.
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I picked chicken,
because I cook a lot with chicken,
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and I know various ways
of cooking with chicken.
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So it should be one
that I can actually use
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sparingly and strategically.
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I'm making some fried chicken wings.
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It needs to be fried really crispy,
and it's got some spice to it,
200
00:09:02,960 --> 00:09:04,880
so it's all about the coating,
201
00:09:04,880 --> 00:09:07,680
and I'm marinating the chicken
currently in some cincalok,
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which is this great, yummy Malaysian
sort of fermented shrimp,
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00:09:11,360 --> 00:09:13,760
and, yeah, that's it really.
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00:09:13,760 --> 00:09:16,040
And some really nice sort of
fresh herb salad.
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That could go really well.
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00:09:23,280 --> 00:09:24,680
JULIE: Smells good.
207
00:09:24,680 --> 00:09:26,400
God, he knows how to cook
Italian food.
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00:09:26,400 --> 00:09:27,520
Mm-hm.
209
00:09:27,520 --> 00:09:29,840
Today, it's all about snapper,
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and I'm going to start
with just a simple dish,
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which is a Sicilian salad dish.
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I just cut a little fillet
of the fish,
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00:09:37,840 --> 00:09:40,160
because if I'm going to go to
the second round or three,
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00:09:40,160 --> 00:09:42,120
I need as much as fish possible.
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00:09:44,160 --> 00:09:45,280
Aldo.
Hello.
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00:09:45,280 --> 00:09:46,840
Hello.
Snapper's your choice.
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00:09:46,840 --> 00:09:47,840
Yeah.
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00:09:47,840 --> 00:09:49,400
What's your round one dish?
219
00:09:49,400 --> 00:09:52,160
My round one dish will be
snapper alla Siciliana,
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00:09:52,160 --> 00:09:54,680
normally which is a cod
but I'm going to use a snapper,
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because that's what you gave me
today.
222
00:09:56,800 --> 00:09:58,840
It's going to be just done
in paper and foil...
223
00:09:58,840 --> 00:10:00,080
Yep.
..baked in the oven,
224
00:10:00,080 --> 00:10:02,400
and then you're going to have
the classic Sicilian flavours,
225
00:10:02,400 --> 00:10:06,160
olives, anchovy, capers,
pine nuts and tomatoes.
226
00:10:06,160 --> 00:10:08,240
Good enough to keep you safe
up in the gantry, you reckon?
227
00:10:08,240 --> 00:10:10,320
Look, that's up to you.
I'll try to cook on my best.
228
00:10:12,520 --> 00:10:15,200
So you're telling me that you're
going to put this one,
229
00:10:15,200 --> 00:10:17,800
this tiny piece of snapper...
Yep.
230
00:10:17,800 --> 00:10:20,480
..in paper, then in foil,
then bake it,
231
00:10:20,480 --> 00:10:23,360
and cross everything that it
comes out perfectly cooked?
232
00:10:23,360 --> 00:10:24,360
Yep.
233
00:10:26,400 --> 00:10:28,160
It is a risky dish to cook today,
234
00:10:28,160 --> 00:10:30,520
because I'm not going
to have any idea
235
00:10:30,520 --> 00:10:32,520
of knowing if it's cooked or not
236
00:10:32,520 --> 00:10:35,560
until the judges are going to
open that parcel.
237
00:10:35,560 --> 00:10:37,360
It is all about the fish.
238
00:10:37,360 --> 00:10:40,600
I got no doubts that the sauce
is going to be amazing.
239
00:10:40,600 --> 00:10:43,720
It's going to be a bomb
full of flavour.
240
00:10:43,720 --> 00:10:47,440
The only doubts that I got
is the cooking of this fish.
241
00:10:47,440 --> 00:10:49,040
The pressure is on, eh?
242
00:10:49,040 --> 00:10:50,520
It's so risky.
243
00:10:50,520 --> 00:10:52,160
Why have I done this to myself?
244
00:11:06,360 --> 00:11:08,360
'cause you're halfway
through your time.
245
00:11:08,360 --> 00:11:09,600
15 minutes to go.
246
00:11:09,600 --> 00:11:12,480
15 minutes. Come on, gantry!
JULIE: Come on, guys!
247
00:11:12,480 --> 00:11:13,600
DANIEL: Come on, guys!
248
00:11:13,600 --> 00:11:16,280
Pretty insane, what's being cooked
in 30 minutes in this kitchen,
249
00:11:16,280 --> 00:11:17,800
I've got to say.
I know.
250
00:11:17,800 --> 00:11:21,080
Oh, my God, I'm so glad
to be on the gantry today.
251
00:11:21,080 --> 00:11:23,920
This is the sort of challenge
I dread in this kitchen,
252
00:11:23,920 --> 00:11:26,320
where it comes down
to the tiniest little thing.
253
00:11:31,720 --> 00:11:34,920
I have quite a few dishes that
I really, really love using fish.
254
00:11:34,920 --> 00:11:37,040
First dish is just going
to be a raw fish salad,
255
00:11:37,040 --> 00:11:39,360
called goi ca,
usually with ca mai,
256
00:11:39,360 --> 00:11:41,880
but, you know, snapper is beautiful
in this dish as well,
257
00:11:41,880 --> 00:11:45,480
so I'm just going to make
a raw snapper fish salad.
258
00:11:45,480 --> 00:11:48,600
Just super, super simple flavours,
with a tamarind and peanut sauce.
259
00:11:49,720 --> 00:11:51,880
I think I'm pretty good
in terms of rationing.
260
00:11:51,880 --> 00:11:54,960
I always make sure I have enough
for the next round.
261
00:11:54,960 --> 00:11:57,320
I'm not going to go balls
to the wall and use everything
262
00:11:57,320 --> 00:11:58,680
and don't have anything
for next round.
263
00:11:58,680 --> 00:12:01,640
So in round one, I'm only
going to use one side
264
00:12:01,640 --> 00:12:02,640
of the top loin,
265
00:12:02,640 --> 00:12:06,040
and if I am in round two,
and round three, I'll still have,
266
00:12:06,040 --> 00:12:09,200
you know, the other top loin,
the belly and the head and bones.
267
00:12:09,200 --> 00:12:10,600
I'm feeling pretty good, you know?
268
00:12:10,600 --> 00:12:12,080
Coming in, I was nervous, of course,
269
00:12:12,080 --> 00:12:14,520
but that's what you do
when you're in MasterChef, you know?
270
00:12:14,520 --> 00:12:16,120
It's elimination after elimination.
271
00:12:16,120 --> 00:12:18,400
If you can't go through elimination
then you don't deserve to win it.
272
00:12:22,480 --> 00:12:23,840
It smells good, Mon.
273
00:12:26,000 --> 00:12:27,560
Montana, you are moving.
274
00:12:27,560 --> 00:12:28,560
Yes, I'm moving.
275
00:12:28,560 --> 00:12:29,680
You had chicken?
Yes.
276
00:12:29,680 --> 00:12:31,680
What's the first round dish?
277
00:12:31,680 --> 00:12:34,480
Curry with rice.
For round one?
278
00:12:34,480 --> 00:12:35,640
Yes, yes, yes.
279
00:12:35,640 --> 00:12:37,320
OK.
280
00:12:37,320 --> 00:12:39,920
Jock and Andy are definitely
surprised that I'm doing a curry.
281
00:12:39,920 --> 00:12:43,960
It's not really my style
of cooking in this kitchen.
282
00:12:43,960 --> 00:12:47,440
Usually, when you make a curry,
you want to cook it for a long time,
283
00:12:47,440 --> 00:12:50,720
really get all the flavour
out of those ingredients,
284
00:12:50,720 --> 00:12:52,600
but I don't have that luxury today.
285
00:12:55,000 --> 00:13:00,080
I'm starting to think that
this might be the wrong dish idea,
286
00:13:00,080 --> 00:13:02,000
but it's too late
to change anything now.
287
00:13:03,000 --> 00:13:05,000
Just got to push on through.
288
00:13:07,680 --> 00:13:09,840
Sorry, guys, but I need to
reset this round.
289
00:13:09,840 --> 00:13:11,960
My sauce is freaking amazing.
290
00:13:11,960 --> 00:13:13,480
I'm super stoked about it,
291
00:13:13,480 --> 00:13:17,160
and it's the classic flavour
that I was looking to achieve today.
292
00:13:19,280 --> 00:13:21,320
It needs eight minutes, that's all.
293
00:13:21,320 --> 00:13:23,920
The way that I want to cook
this fish is al cartaccio,
294
00:13:23,920 --> 00:13:25,600
which means wrapped in paper,
295
00:13:25,600 --> 00:13:28,520
and it's a classic technique.
296
00:13:28,520 --> 00:13:31,520
It all concentrates the steaming
into the parcel,
297
00:13:31,520 --> 00:13:33,600
and then will allow the fish
to cook.
298
00:13:33,600 --> 00:13:36,080
My dish is in the oven.
It's all good to go.
299
00:13:36,080 --> 00:13:38,520
It's all going to lean on
to the cooking of the fish,
300
00:13:38,520 --> 00:13:41,440
so that's my hope, that this fish
is going to save me today.
301
00:13:46,680 --> 00:13:48,960
Looking good, Keyma.
302
00:13:48,960 --> 00:13:50,960
I have my fish filleted and curing,
303
00:13:50,960 --> 00:13:55,120
and I have my leche de tigre
pickling in some jalapenos.
304
00:13:55,120 --> 00:13:57,240
I have the rocoto chilli on the go
305
00:13:57,240 --> 00:14:00,040
and I'm going to just add some
cress on top.
306
00:14:01,480 --> 00:14:03,840
Today is about, you know,
307
00:14:03,840 --> 00:14:07,480
trying to be more daring and ballsy.
308
00:14:07,480 --> 00:14:12,760
Using so much fish is a risk,
huge risk,
309
00:14:12,760 --> 00:14:16,080
so I really hope it will pay off
and save me from the second round.
310
00:14:18,000 --> 00:14:21,200
In this round, only the top two
will be safe and on the gantry.
311
00:14:21,200 --> 00:14:24,200
You've got 10 minutes to go.
10 minutes. Come on!
312
00:14:24,200 --> 00:14:27,560
Come on! 10 minutes!
313
00:14:27,560 --> 00:14:30,480
I'm doing OK. I'm making my sauce.
My salad's basically done.
314
00:14:30,480 --> 00:14:33,000
I've got to wash some herbs,
but, I mean, I'm on the right track.
315
00:14:33,000 --> 00:14:35,520
I've just got to move really,
really quickly now.
316
00:14:35,520 --> 00:14:39,360
This dish is a version of a dish
that my mum used to make for me,
317
00:14:39,360 --> 00:14:41,200
and it was a special dish.
318
00:14:42,240 --> 00:14:46,200
My little twist, however,
is a chilli salt cure on the fish.
319
00:14:46,200 --> 00:14:49,840
I think it just gives it a really
nice layer of spicy saltiness,
320
00:14:49,840 --> 00:14:51,840
and it kind of just changes
the texture of the fish
321
00:14:51,840 --> 00:14:52,840
a little bit.
322
00:14:53,880 --> 00:14:57,520
This is my best dish
I can do in 30 minutes.
323
00:14:57,520 --> 00:14:59,520
Hopefully, I don't have to go
into round two.
324
00:15:02,800 --> 00:15:04,360
SARAH: My snapper is cured
325
00:15:04,360 --> 00:15:07,160
and I like the amount of flavour
that's coming through,
326
00:15:07,160 --> 00:15:10,880
so I'm going to rinse off this cure
and slice into my little fillets.
327
00:15:10,880 --> 00:15:13,080
JULIE: How's your cure, Sare?
Is it good?
328
00:15:13,080 --> 00:15:14,920
Yeah, it's nice.
Beautiful.
329
00:15:14,920 --> 00:15:19,160
In this round, Tommy and Keyma
are both curing their snappers,
330
00:15:19,160 --> 00:15:21,520
and they've got incredible palates,
331
00:15:21,520 --> 00:15:23,000
so I really need to make sure
332
00:15:23,000 --> 00:15:26,720
that the flavour of those beautiful
spices are coming through.
333
00:15:26,720 --> 00:15:29,400
It's a battle of the
cured snapper today.
334
00:15:30,960 --> 00:15:33,080
Three minutes, guys! Three minutes!
335
00:15:33,080 --> 00:15:35,400
JOCK: Come on!
MINDY AND BILLIE: Let's go!
336
00:15:35,400 --> 00:15:37,880
JULIE: Come on!
I'm back! I'm back!
337
00:15:37,880 --> 00:15:39,600
DANIEL: Billie,
they made Julie jump,
338
00:15:39,600 --> 00:15:41,560
and they didn't even
say her name this time.
339
00:15:41,560 --> 00:15:42,920
Oh, stop it!
"Three minutes."
340
00:15:42,920 --> 00:15:44,520
She's like, "Aagh!" (LAUGHS)
341
00:15:46,720 --> 00:15:48,640
MONTANA: So,
everything's almost done.
342
00:15:48,640 --> 00:15:51,000
Just need to get that chicken cooked
and plate up.
343
00:15:51,000 --> 00:15:54,320
I had this idea of perfect maryland
344
00:15:54,320 --> 00:15:56,160
finished off in that curry sauce,
345
00:15:56,160 --> 00:15:57,960
just brought up to the perfect cook.
346
00:16:01,280 --> 00:16:05,680
But probing it, it's still
quite pink and tight on the bone.
347
00:16:05,680 --> 00:16:07,760
I'm not serving the judges
raw chicken,
348
00:16:07,760 --> 00:16:10,920
so I'm cutting off bits
and just throwing that in the curry.
349
00:16:12,400 --> 00:16:13,800
Ugh!
350
00:16:21,320 --> 00:16:23,160
ALDO: Come on, come on, Aldo!
Come on, come on, Aldo!
351
00:16:23,160 --> 00:16:24,000
Come on, come on, Aldo!
352
00:16:24,000 --> 00:16:26,400
I'm taking a big risk
to not unwrapping the fish.
353
00:16:26,400 --> 00:16:28,680
But I just want to present
this way.
354
00:16:28,680 --> 00:16:30,440
I'm not going to take it
out of the paper.
355
00:16:30,440 --> 00:16:32,880
So it's up to you to unwrap it.
356
00:16:32,880 --> 00:16:34,280
It's a present.
You do you, mate.
357
00:16:34,280 --> 00:16:36,960
I just hope it's a perfectly
cooked present. (CHUCKLES)
358
00:16:36,960 --> 00:16:39,520
OK, I have this, this, this.
359
00:16:39,520 --> 00:16:41,320
So, I'm going to start
just plating up,
360
00:16:41,320 --> 00:16:44,040
because I want this to go
really beautiful.
361
00:16:44,040 --> 00:16:46,320
One minute to go!
BILLIE: Come on, guys!
362
00:16:46,320 --> 00:16:48,400
DANIEL: Let's go, guys!
Come on, let's go!
363
00:16:49,400 --> 00:16:50,680
ALVIN: Chicken's looking good.
364
00:16:50,680 --> 00:16:51,840
I finish frying my chicken.
365
00:16:51,840 --> 00:16:54,600
It looks like it's got
a nice, crunchy coating.
366
00:16:54,600 --> 00:16:57,480
I'm happy with my sauce.
It's well balanced.
367
00:16:57,480 --> 00:16:59,240
I've been conservative,
368
00:16:59,240 --> 00:17:02,720
only using the chicken wings
and the drumettes for this round.
369
00:17:02,720 --> 00:17:05,720
Because if we find ourselves
in round two,
370
00:17:05,720 --> 00:17:10,320
we are left with whatever we
haven't used of that ingredient.
371
00:17:10,320 --> 00:17:12,400
JOCK: Ten!
372
00:17:12,400 --> 00:17:15,080
ALL: Nine! Eight! Seven! Six!
373
00:17:15,080 --> 00:17:20,240
Five! Four! Three! Two! One!
374
00:17:20,240 --> 00:17:21,600
That's it!
375
00:17:21,600 --> 00:17:23,200
(WHISTLES)
Great work, guys!
376
00:17:23,200 --> 00:17:25,920
That was tough.
BILLIE: Good job, everyone.
377
00:17:29,840 --> 00:17:32,480
The first dish we want to taste
belongs to Aldo.
378
00:17:32,480 --> 00:17:34,760
(CHEERING)
OK, let's start.
379
00:17:34,760 --> 00:17:36,360
MINDY: Go, Aldo!
380
00:17:37,880 --> 00:17:39,200
Whoo-hoo!
381
00:17:43,480 --> 00:17:45,080
Aldo, what did you make?
382
00:17:45,080 --> 00:17:47,160
So, it's snapper alla Siciliana.
383
00:17:48,320 --> 00:17:50,000
You must be wigging out right now.
384
00:17:50,000 --> 00:17:52,640
You obviously don't know
how that fish is cooked inside.
385
00:17:52,640 --> 00:17:53,720
No.
386
00:17:53,720 --> 00:17:55,480
Whoa. Makes ME nervous.
387
00:17:55,480 --> 00:17:56,600
Should we have a look?
388
00:18:01,400 --> 00:18:02,400
Oh...
389
00:18:03,400 --> 00:18:05,400
It's still pretty hard to tell.
390
00:18:05,400 --> 00:18:07,240
We're going to find out.
391
00:18:07,240 --> 00:18:09,120
Do you wanna have a look?
392
00:18:27,400 --> 00:18:28,640
Aldo...
393
00:18:30,640 --> 00:18:33,560
..what is brilliant is the flavour
that you got into your sauce.
394
00:18:33,560 --> 00:18:36,200
The balance of the anchovies
395
00:18:36,200 --> 00:18:39,000
are at the centre point
of that Mediterranean sauce
396
00:18:39,000 --> 00:18:41,120
with the tomatoes
and everything else.
397
00:18:41,120 --> 00:18:43,240
It's what makes it so delicious.
398
00:18:43,240 --> 00:18:44,400
But...
399
00:18:44,400 --> 00:18:46,120
..the fish was just...
it was a touch over.
400
00:18:46,120 --> 00:18:47,800
And I think it's just
the residual heat
401
00:18:47,800 --> 00:18:49,800
as it sat in the bag
without opening it up.
402
00:18:50,840 --> 00:18:54,400
The beautiful part for me
is how the moisture of the fish
403
00:18:54,400 --> 00:18:56,960
has leached out
into that tomato sauce.
404
00:18:56,960 --> 00:19:01,280
And along with the capers,
the anchovies, the tomatoes,
405
00:19:01,280 --> 00:19:05,080
it's just a seafood wonderland
in there.
406
00:19:06,200 --> 00:19:08,240
The fish is slightly over, though.
407
00:19:10,080 --> 00:19:12,200
Cracking dish, though.
But it's a cracking dish.
408
00:19:12,200 --> 00:19:13,600
Thank you.
409
00:19:18,440 --> 00:19:20,720
Next up, Keyma.
Whoo!
410
00:19:20,720 --> 00:19:22,720
(LAUGHTER)
411
00:19:24,440 --> 00:19:25,760
Loving life.
412
00:19:25,760 --> 00:19:28,040
MINDY: Whoo!
BILLIE: Go, Keyma!
413
00:19:33,080 --> 00:19:35,640
Keyma, talk us through the dish.
414
00:19:35,640 --> 00:19:39,120
This is Peruvian-style tiradito.
415
00:19:39,120 --> 00:19:41,680
It has influences
from Japanese cuisine.
416
00:19:41,680 --> 00:19:43,960
So, it's cut in sashimi style
417
00:19:43,960 --> 00:19:46,960
and it has a ricotta emulsion
as well.
418
00:20:01,400 --> 00:20:03,040
Keyma...
419
00:20:04,080 --> 00:20:05,120
Oh!
420
00:20:07,240 --> 00:20:08,720
Thank you!
421
00:20:09,560 --> 00:20:12,440
We like this version. Very good.
422
00:20:12,440 --> 00:20:14,720
We often say that you should
bottle sauces and sell them.
423
00:20:14,720 --> 00:20:17,200
That there, you could sell.
424
00:20:17,200 --> 00:20:19,280
Straight to the bank with that.
425
00:20:19,280 --> 00:20:20,960
And that's what made your dish.
426
00:20:20,960 --> 00:20:23,280
You were confident
because you did go hard
427
00:20:23,280 --> 00:20:25,080
on how much fish that you used.
428
00:20:25,080 --> 00:20:28,320
You know, a whole side
with two rounds to go.
429
00:20:28,320 --> 00:20:30,360
There ain't too much fish left.
430
00:20:30,360 --> 00:20:31,400
No.
431
00:20:32,480 --> 00:20:33,800
What a day to bring it.
432
00:20:33,800 --> 00:20:35,920
Well done, Keyma.
Thank you!
433
00:20:35,920 --> 00:20:39,520
DANIEL: Come on, Keyma!
Love ya, Keyma. Well done!
434
00:20:42,000 --> 00:20:43,600
Next up, Montana.
435
00:20:46,360 --> 00:20:48,000
Montana, what have you made us?
436
00:20:48,000 --> 00:20:50,640
Chicken curry with a tomato salad.
437
00:20:51,640 --> 00:20:53,640
The curry hasn't had
that time to be finessed
438
00:20:53,640 --> 00:20:55,320
to where it's just
peaking with flavour.
439
00:20:55,320 --> 00:21:00,200
I think you need to make
a smarter choice in round two,
440
00:21:00,200 --> 00:21:03,000
because that could depend on whether
you go into round three or not.
441
00:21:03,000 --> 00:21:05,200
Yeah.
Next up, Alvin.
442
00:21:07,200 --> 00:21:08,720
Alvin, what have you made us?
443
00:21:08,720 --> 00:21:10,080
ALVIN: I made fried chicken.
444
00:21:11,520 --> 00:21:13,080
Decent fried chicken.
445
00:21:13,080 --> 00:21:15,400
With the coating,
it's a little bit uneven
446
00:21:15,400 --> 00:21:17,480
across the whole surface
of the chicken.
447
00:21:17,480 --> 00:21:18,920
And on any other day,
that would be fine,
448
00:21:18,920 --> 00:21:21,720
but this is the nitty-gritty today.
449
00:21:23,240 --> 00:21:25,040
Thanks, mate.
Thanks, Alvin.
450
00:21:26,160 --> 00:21:27,520
Next up, Tommy.
451
00:21:27,520 --> 00:21:29,200
(CHEERING)
452
00:21:30,520 --> 00:21:33,080
Today I made a Vietnamese
chilli salt snapper salad.
453
00:21:38,720 --> 00:21:39,920
Tommy...
454
00:21:41,000 --> 00:21:42,200
..brilliant dish.
455
00:21:43,400 --> 00:21:45,960
I particularly like
the cure on the fish.
456
00:21:45,960 --> 00:21:49,360
It's got a bit of body,
and a chew to it, and a bounce.
457
00:21:49,360 --> 00:21:50,480
Then, onto the salad,
458
00:21:50,480 --> 00:21:54,840
everything that is in there
is crunchy and delicious.
459
00:21:54,840 --> 00:21:58,400
And what ties it all in together,
of course, is the sauce.
460
00:21:58,400 --> 00:22:00,160
I think it's beautiful, mate.
461
00:22:00,160 --> 00:22:02,720
This will be up somewhere
around the top, I can see it.
462
00:22:02,720 --> 00:22:03,880
Well done, mate.
Thanks, guys.
463
00:22:03,880 --> 00:22:05,240
Thanks, guys.
ALDO: Yes, Tommy!
464
00:22:10,920 --> 00:22:12,720
Sarah, let's go.
465
00:22:12,720 --> 00:22:14,520
DANIEL: Come on, Todd. Come on.
466
00:22:14,520 --> 00:22:18,120
SARAH: I am feeling so nervous.
467
00:22:18,120 --> 00:22:21,080
There's already been two
great cured fish dishes.
468
00:22:22,200 --> 00:22:25,080
So I'm just hoping
that I've done enough.
469
00:22:26,200 --> 00:22:29,800
Because only two of us
can be safe from round two.
470
00:22:43,240 --> 00:22:45,680
Sarah, what did you make?
471
00:22:45,680 --> 00:22:50,400
I did a cured snapper with
tempered spices and masala papad.
472
00:23:06,120 --> 00:23:08,000
We all knew that we were
going to get
473
00:23:08,000 --> 00:23:10,560
a few raw or cured
fish dishes today.
474
00:23:10,560 --> 00:23:12,840
You know, nature of the beast -
30-minute cook.
475
00:23:12,840 --> 00:23:15,440
There's been two really epic ones.
476
00:23:15,440 --> 00:23:20,440
We've got three on our hands now,
'cause that is really, really good.
477
00:23:21,680 --> 00:23:24,400
It's another belter.
Thank you. Thank you.
478
00:23:24,400 --> 00:23:25,560
I loved it, too.
479
00:23:25,560 --> 00:23:27,360
I think you were very delicate
480
00:23:27,360 --> 00:23:30,920
with the way that you played
with the spices in this dish.
481
00:23:30,920 --> 00:23:32,840
That's what carried the magic,
I think, for me -
482
00:23:32,840 --> 00:23:34,640
very, very light touch.
483
00:23:34,640 --> 00:23:36,960
And it needed to be
for a dish like that.
484
00:23:36,960 --> 00:23:37,960
Well done.
Thank you.
485
00:23:37,960 --> 00:23:39,560
Nice one, Sarah.
Thank you. Thanks.
486
00:23:50,880 --> 00:23:55,120
Well, you only had 30 minutes
for that first round.
487
00:23:55,120 --> 00:23:59,120
Most of you managed to put
together something super tasty
488
00:23:59,120 --> 00:24:01,000
with the ingredients you chose.
489
00:24:01,000 --> 00:24:04,720
But it came down
to a battle of fish dishes.
490
00:24:07,080 --> 00:24:10,040
One of those dishes blew us away.
491
00:24:11,720 --> 00:24:13,480
That dish...
492
00:24:13,480 --> 00:24:14,840
..belonged to Keyma.
493
00:24:14,840 --> 00:24:16,720
(CHEERING, APPLAUSE)
494
00:24:19,160 --> 00:24:23,360
Oh, my God! It is...
It feels like I'm in the clouds.
495
00:24:23,360 --> 00:24:25,880
(LAUGHS)
496
00:24:25,880 --> 00:24:28,920
The next top dish
was a choice between two -
497
00:24:28,920 --> 00:24:30,720
Tommy...
498
00:24:30,720 --> 00:24:32,360
..and Sarah.
499
00:24:32,360 --> 00:24:34,400
At the end of the day,
500
00:24:34,400 --> 00:24:39,920
we give it to the dish that had
the best dimensions of flavours.
501
00:24:41,080 --> 00:24:43,760
And that dish belonged to Sarah.
502
00:24:43,760 --> 00:24:45,600
(CHEERING, APPLAUSE)
503
00:24:47,320 --> 00:24:48,680
MINDY: Whoo-hoo!
504
00:24:52,600 --> 00:24:55,200
(GROANS)
505
00:24:55,200 --> 00:24:57,080
I don't wanna go into round two!
506
00:24:57,080 --> 00:24:59,560
Unlucky, Tommy.
You just missed out there, mate.
507
00:25:00,800 --> 00:25:04,400
It sucks to be so close
and not get it.
508
00:25:06,000 --> 00:25:08,200
Right, unfortunately,
the four of you,
509
00:25:08,200 --> 00:25:10,320
you're in round two.
510
00:25:10,320 --> 00:25:13,840
This round, you'll have 45 minutes..
511
00:25:15,040 --> 00:25:20,240
..using whatever is left of
either your fish or your chicken.
512
00:25:21,280 --> 00:25:23,320
Again, the best two dishes,
513
00:25:23,320 --> 00:25:25,520
they'll save their makers
from elimination.
514
00:25:29,080 --> 00:25:30,560
And your time starts now.
515
00:25:30,560 --> 00:25:32,120
(CHEERING)
516
00:25:37,960 --> 00:25:41,960
TOMMY: Just missing out in round one
is a double-edged sword.
517
00:25:41,960 --> 00:25:45,600
One, it gives me that confidence
of almost getting up to the gantry.
518
00:25:45,600 --> 00:25:49,480
But two, I have to cook against
Aldo, Alvin and Montana.
519
00:25:49,480 --> 00:25:50,480
Come on, man.
520
00:25:50,480 --> 00:25:53,200
DANIEL: Tommy! Let's go, mate.
521
00:25:53,200 --> 00:25:55,280
KEYMA: Beautiful pineapple. Nice.
522
00:25:55,280 --> 00:25:57,840
Round two, I'm going to make
a canh chua,
523
00:25:57,840 --> 00:25:59,920
which is a Vietnamese fish broth -
524
00:25:59,920 --> 00:26:02,480
tomatoes, tamarind, pineapple.
525
00:26:02,480 --> 00:26:08,920
Canh chua is that perfect harmony
of sweet, sour, spicy and fragrant.
526
00:26:08,920 --> 00:26:10,800
The first thing I've got to do
is start my broth.
527
00:26:10,800 --> 00:26:12,480
The broth needs
to build that flavour.
528
00:26:12,480 --> 00:26:15,840
I'm going to use the fish head
for building that broth flavour.
529
00:26:15,840 --> 00:26:18,400
Crush that head, Tommy!
BILLIE: Nice work, Tommy.
530
00:26:18,400 --> 00:26:19,760
Then I'm going to use the collars
531
00:26:19,760 --> 00:26:22,000
as the main kind of protein
for the dish.
532
00:26:22,000 --> 00:26:23,120
I'm feeling pretty good.
533
00:26:23,120 --> 00:26:25,520
I've just got to motor and make sure
I get this broth working.
534
00:26:28,600 --> 00:26:30,760
Smells good already, Aldo.
535
00:26:31,760 --> 00:26:33,960
I'm going to cook snapper
all'Acqua Pazza my second round.
536
00:26:33,960 --> 00:26:37,480
This dish that I'm making,
it's a Neapolitan classic.
537
00:26:37,480 --> 00:26:40,760
I'm going back to the place
that I love most on the planet.
538
00:26:40,760 --> 00:26:42,560
And it's my home town.
539
00:26:42,560 --> 00:26:46,800
Normally, this dish is based on
using seawater to poach the fish in.
540
00:26:46,800 --> 00:26:49,600
But today, I'm using
mussels and pipis
541
00:26:49,600 --> 00:26:52,000
to replicate the flavour
of the seawater.
542
00:26:53,120 --> 00:26:54,240
Aldo.
How we doing?
543
00:26:54,240 --> 00:26:56,800
What's the round two snapper dish?
All'Acqua Pazza.
544
00:26:56,800 --> 00:26:58,400
What's in yours, man?
What's happening?
545
00:26:58,400 --> 00:27:02,040
I got fish stock started,
just classic, roasting the bone.
546
00:27:02,040 --> 00:27:04,320
From the snapper bones?
From the snapper bone, yeah.
547
00:27:04,320 --> 00:27:07,800
Then I got white onions,
fennel and celery.
548
00:27:07,800 --> 00:27:09,400
Yeah.
Deglazed with white wine.
549
00:27:09,400 --> 00:27:10,520
Just let it cook away.
550
00:27:10,520 --> 00:27:13,680
And you're using, what, one fillet
to sit in the Acqua Pazza?
551
00:27:13,680 --> 00:27:15,920
One fillet, yeah,
to poach in the Acqua Pazza.
552
00:27:15,920 --> 00:27:19,200
After this round, I'm going to have
very little fish left.
553
00:27:19,200 --> 00:27:22,480
So I really hope this dish
will keep me safe from round three.
554
00:27:22,480 --> 00:27:25,920
OK, now, regroup, focus,
think, straight.
555
00:27:25,920 --> 00:27:27,840
I actually made this dish before -
556
00:27:27,840 --> 00:27:30,600
in season 10, on my elimination day.
557
00:27:32,160 --> 00:27:36,240
It didn't end very well because
my Acqua Pazza was over-salty.
558
00:27:36,240 --> 00:27:38,960
So, from round one,
overcooking the fish,
559
00:27:38,960 --> 00:27:41,480
I definitely had a double
redemption today.
560
00:27:41,480 --> 00:27:43,240
Alvin, you got a clove
of garlic there?
561
00:27:44,920 --> 00:27:47,640
Whoo! Yeah!
562
00:27:47,640 --> 00:27:49,800
Whoo! Nice work, Alvin!
563
00:27:49,800 --> 00:27:53,120
ALVIN: I am making a Malaysian-style
roast chicken,
564
00:27:53,120 --> 00:27:54,800
which is called ayam percik.
565
00:27:54,800 --> 00:27:57,840
It's not your typical
roast chicken that you get.
566
00:27:57,840 --> 00:27:59,120
It's more sort of saucy.
567
00:27:59,120 --> 00:28:01,040
It's got that lovely
sort of Malaysian flavours
568
00:28:01,040 --> 00:28:02,320
that I know very well.
569
00:28:02,320 --> 00:28:04,840
This is a Malaysian mum dish.
570
00:28:04,840 --> 00:28:07,320
If there's one thing I know
in this competition,
571
00:28:07,320 --> 00:28:09,440
it's that I can rely on my palate.
572
00:28:09,440 --> 00:28:13,000
And this is definitely
what is going to save me
573
00:28:13,000 --> 00:28:15,560
in round two
from going into round three.
574
00:28:15,560 --> 00:28:19,120
MINDY: Smelling good, Alvin!
You go, girl!
575
00:28:26,880 --> 00:28:28,680
What's she doing?
576
00:28:31,040 --> 00:28:32,960
DANIEL: Is she doing,
like, a stuffed chicken?
577
00:28:32,960 --> 00:28:34,560
Yeah, not sure.
578
00:28:36,120 --> 00:28:38,080
JULIE: It's interesting -
she took the skin off.
579
00:28:38,080 --> 00:28:39,280
I know.
580
00:28:42,880 --> 00:28:44,080
Montana.
Hello.
581
00:28:44,080 --> 00:28:45,560
Hit us with it.
582
00:28:45,560 --> 00:28:49,160
So, chicken skin crumb.
OK.
583
00:28:49,160 --> 00:28:51,360
Um, chicken fat caramel.
584
00:28:51,360 --> 00:28:54,040
Um, cinnamon parfait.
585
00:28:54,040 --> 00:28:55,600
And then I'm playing up on
586
00:28:55,600 --> 00:28:58,400
whether pickled blackberries
or charred plums.
587
00:28:58,400 --> 00:29:01,920
You are doing sweet!
I am doing sweet.
588
00:29:01,920 --> 00:29:03,320
With chicken.
With chicken.
589
00:29:03,320 --> 00:29:05,200
Never thought I'd ever say it.
Yeah...
590
00:29:05,200 --> 00:29:06,240
Wow!
591
00:29:06,240 --> 00:29:09,680
I feel like you have just pushed
all of your chips in, in round two.
592
00:29:09,680 --> 00:29:11,360
Is that how you feel?
Um, yeah.
593
00:29:12,920 --> 00:29:14,160
Definitely.
594
00:29:14,160 --> 00:29:16,880
I've never made chicken
in a dessert before,
595
00:29:16,880 --> 00:29:21,840
so this is the biggest risk
I've taken this kitchen, ever.
596
00:29:36,720 --> 00:29:39,160
You do NOT
want to fall into round three
597
00:29:39,160 --> 00:29:41,520
and you've got 15 minutes
to save yourself.
598
00:29:41,520 --> 00:29:43,960
(SHOUTS OF ENCOURAGEMENT)
599
00:29:50,560 --> 00:29:52,960
Are you going to reduce it much
or what?
600
00:29:52,960 --> 00:29:55,760
Yeah, I'm going to try to reduce
as much as I can, man.
601
00:29:55,760 --> 00:29:57,960
Classic Tommy broth today.
I'm going to play to my strengths.
602
00:29:57,960 --> 00:29:59,560
I'm frying off my fish now.
603
00:29:59,560 --> 00:30:01,200
Garlic oil is on the run.
604
00:30:01,200 --> 00:30:03,000
I'm going to char up
some of my pineapples.
605
00:30:03,000 --> 00:30:06,360
I've just got a few things
running, but they're in the works.
606
00:30:06,360 --> 00:30:08,640
I fry my fish collars
in some of my garlic oil
607
00:30:08,640 --> 00:30:12,360
just to give it that extra layer
of kind of savouriness.
608
00:30:12,360 --> 00:30:13,840
And they're looking pretty good.
609
00:30:13,840 --> 00:30:16,400
Sorry, man.
Sorry. You're right.
610
00:30:16,400 --> 00:30:19,240
I'm working like a madman
in this cook.
611
00:30:19,240 --> 00:30:21,640
I've only got 15 minutes
to do so much.
612
00:30:21,640 --> 00:30:23,400
I have no time to fluff around.
613
00:30:23,400 --> 00:30:26,480
Just cook, cook, cook, cook and cook.
614
00:30:29,000 --> 00:30:31,680
Tommy.
Hey, boys, are you going?
We're great.
615
00:30:31,680 --> 00:30:33,520
I feel like you're going back
to brothland.
616
00:30:33,520 --> 00:30:37,520
Brothland. I'm going to serve
you guys the wings today.
617
00:30:37,520 --> 00:30:40,400
Collars, sweet-sour broth,
garlic oil, chilli,
618
00:30:40,400 --> 00:30:42,280
you know, herbs and toppings.
619
00:30:42,280 --> 00:30:43,800
Just all the good flavours.
620
00:30:43,800 --> 00:30:45,960
It's all about
getting out of round three.
621
00:30:45,960 --> 00:30:47,360
So, I just got to make this dish,
622
00:30:47,360 --> 00:30:49,960
like, really, really popping,
you know?
Sounds good.
623
00:30:53,400 --> 00:30:55,880
Beautiful.
SARAH: Let's go, Aldo.
624
00:30:55,880 --> 00:30:59,040
I need to strain it again
because I want it very clean.
625
00:30:59,040 --> 00:31:01,240
OK, but you've got to get
that fish in, mate.
626
00:31:01,240 --> 00:31:03,480
No matter what,
I need to cook this fish
627
00:31:03,480 --> 00:31:04,800
perfect, spot on,
628
00:31:04,800 --> 00:31:07,920
and my head, it's all over the shop.
629
00:31:09,480 --> 00:31:11,120
Just leave it.
Leave it.
630
00:31:11,120 --> 00:31:13,600
Leave it. Leave it. Leave it.
I'm just checking.
631
00:31:13,600 --> 00:31:14,720
The fish is poaching.
632
00:31:14,720 --> 00:31:17,600
And these are going to be
the longest minutes of my life.
633
00:31:17,600 --> 00:31:19,800
Take a breath. Get ready.
634
00:31:19,800 --> 00:31:23,200
I can hear Mindy screaming,
Sarah yelling as well.
635
00:31:23,200 --> 00:31:26,200
Julie that keeps saying,
"Come on, Aldo."
636
00:31:26,200 --> 00:31:29,440
And I'm getting so overwhelmed.
637
00:31:29,440 --> 00:31:30,840
Shake it off, idiot.
638
00:31:30,840 --> 00:31:35,160
The reality is I don't have enough
fish left to cook in round three.
639
00:31:35,160 --> 00:31:37,320
This fish needs to be perfect.
640
00:31:37,320 --> 00:31:39,320
Oh, my God.
641
00:31:41,400 --> 00:31:42,440
ALVIN: I'm making ayam percik,
642
00:31:42,440 --> 00:31:45,040
which is a little bit
like roast chicken.
643
00:31:45,040 --> 00:31:47,920
So, for this dish,
I'm using the chicken thighs.
644
00:31:47,920 --> 00:31:50,440
I've got the chicken done,
the rice is cooked.
645
00:31:50,440 --> 00:31:52,200
I'm just making my sambal now.
646
00:31:52,200 --> 00:31:53,360
It looks like I'm under control.
647
00:31:53,360 --> 00:31:55,200
Alvin.
Hi.
648
00:31:55,200 --> 00:31:57,760
What are you doing here?
So, I'm making a sambal kelapa,
649
00:31:57,760 --> 00:32:00,200
which is literally
just desiccated coconut.
650
00:32:00,200 --> 00:32:03,280
I'm going to rub
some of the toasted belacan in there.
Yeah.
651
00:32:03,280 --> 00:32:05,400
And then going to have some
lemon juice sort of through there,
652
00:32:05,400 --> 00:32:06,400
and that's it.
653
00:32:06,400 --> 00:32:08,320
So it kind of goes well
with that dish.
654
00:32:08,320 --> 00:32:10,640
So it's like a side hustle.
Chilli?
655
00:32:10,640 --> 00:32:12,840
Yeah, there's chilli as well.
There's chilli powder.
656
00:32:12,840 --> 00:32:14,200
Yeah.
You're, like, hammering chilli?
657
00:32:14,200 --> 00:32:16,760
No, I'm not going to hammer chilli
because this is actually quite mild.
658
00:32:16,760 --> 00:32:19,080
Yeah. Very mild.
Did you want me to hammer the chilli?
659
00:32:19,080 --> 00:32:21,360
No, no, I'm cooking.
I'm cooking the way I cook.
660
00:32:21,360 --> 00:32:23,160
You cook the way you cook.
661
00:32:23,160 --> 00:32:24,960
JULIE: It smells awesome.
662
00:32:27,040 --> 00:32:28,360
Thanks.
663
00:32:28,360 --> 00:32:30,400
Just had to check whether
you're talking about mine.
664
00:32:30,400 --> 00:32:32,120
(JULIE LAUGHS)
665
00:32:32,120 --> 00:32:33,400
I sure am.
666
00:32:33,400 --> 00:32:37,280
In case you haven't noticed,
I am a glass half empty person.
667
00:32:37,280 --> 00:32:39,400
I don't want to be in round three
668
00:32:39,400 --> 00:32:42,160
because then it's just me
and another person.
669
00:32:42,160 --> 00:32:43,360
And those are high odds.
670
00:32:45,040 --> 00:32:48,200
Five minutes to go. Come on!
671
00:32:48,200 --> 00:32:50,840
(SHOUTS OF ENCOURAGEMENT)
672
00:32:50,840 --> 00:32:52,200
Let's go, guys.
673
00:32:55,920 --> 00:32:57,240
DANIEL: That's coming along, Mon.
674
00:32:57,240 --> 00:32:58,960
Alright?
Yes. Got a pretty clear idea.
675
00:32:58,960 --> 00:33:00,840
It's just...it's risky,
but we'll see.
676
00:33:00,840 --> 00:33:03,240
If it pays off...
Yes. That's the plan.
677
00:33:03,240 --> 00:33:07,880
All my elements are done, my crumb's
finished, my caramel's in a jar,
678
00:33:07,880 --> 00:33:09,600
my charred plums are all finished
679
00:33:09,600 --> 00:33:11,560
and that parfait is looking good.
680
00:33:11,560 --> 00:33:12,760
JULIE: Beautiful.
681
00:33:12,760 --> 00:33:14,280
I'm taking a bit of a risk
with this one,
682
00:33:14,280 --> 00:33:16,720
so I've just got to push
and, yeah, make it perfect.
683
00:33:18,000 --> 00:33:19,080
It's chickeny.
684
00:33:20,680 --> 00:33:22,560
It's ready.
685
00:33:22,560 --> 00:33:24,040
The fish is out of the broth.
686
00:33:24,040 --> 00:33:26,680
And I'm definitely sure
that this piece of fish
687
00:33:26,680 --> 00:33:28,440
cooked better than round one.
688
00:33:28,440 --> 00:33:30,320
And I'm happy with that.
689
00:33:30,320 --> 00:33:32,560
I know that the broth,
it's good as well.
690
00:33:32,560 --> 00:33:36,480
So, it's all coming down more
the other guys have done behind me.
691
00:33:36,480 --> 00:33:39,080
Oh, that looks beautiful.
692
00:33:40,600 --> 00:33:41,960
Oh, I'm so happy with that.
693
00:33:41,960 --> 00:33:44,240
I thought my round one dish
was good
694
00:33:44,240 --> 00:33:46,360
but this is taking it
to the next level.
695
00:33:46,360 --> 00:33:48,920
That tastes like,
I bet, out of round three
696
00:33:48,920 --> 00:33:51,040
and hopefully it will keep me safe.
697
00:33:51,040 --> 00:33:54,360
Come on, guys! This is it.
698
00:33:56,160 --> 00:33:57,480
ALL: Ten,
699
00:33:57,480 --> 00:33:59,200
nine, eight,
700
00:33:59,200 --> 00:34:00,760
seven, six,
701
00:34:00,760 --> 00:34:02,600
five, four,
702
00:34:02,600 --> 00:34:04,640
three, two,
703
00:34:04,640 --> 00:34:06,520
one.
704
00:34:06,520 --> 00:34:07,760
Whoo!
705
00:34:10,680 --> 00:34:12,200
Good job, Tommy.
706
00:34:15,720 --> 00:34:19,640
The first dish we'd like to taste
belongs to Aldo.
707
00:34:19,640 --> 00:34:21,880
Go, Aldo!
708
00:34:21,880 --> 00:34:22,880
Let's do it.
709
00:34:22,880 --> 00:34:25,240
Bravo! Whoo!
Go, Aldo!
710
00:34:30,360 --> 00:34:32,320
Aldo, what have you made us?
711
00:34:33,880 --> 00:34:35,840
It's fillet of snapper
all'Acqua Pazza.
712
00:34:37,120 --> 00:34:39,520
It's a classic Neapolitan dish.
713
00:34:39,520 --> 00:34:42,000
It's the dish the fishermen they eat
714
00:34:42,000 --> 00:34:44,440
when they're coming
straight off the ocean,
715
00:34:44,440 --> 00:34:45,960
picking up the fishing, basically.
716
00:34:58,440 --> 00:35:01,400
Good news.
Fish was perfect this time.
717
00:35:03,480 --> 00:35:05,920
Well done on redemption on that.
718
00:35:05,920 --> 00:35:07,680
And then, mate,
it just got better from there.
719
00:35:07,680 --> 00:35:11,200
The broth itself,
although it is subtle,
720
00:35:11,200 --> 00:35:15,080
you get the pipis, you get
the mussels, you get the snapper,
721
00:35:15,080 --> 00:35:17,960
a wisp of tomato,
which works so well with the lemon
722
00:35:17,960 --> 00:35:19,640
and a touch of the anchovy.
723
00:35:19,640 --> 00:35:23,280
It's, like, it's all there and it's
really well done in 45 minutes.
724
00:35:23,280 --> 00:35:26,680
Aldo, great edition
of all'Acqua Pazza.
725
00:35:28,080 --> 00:35:30,760
You can taste the pipis,
you can taste the mussels.
726
00:35:30,760 --> 00:35:32,560
And there's
a beautiful balance in there
727
00:35:32,560 --> 00:35:35,400
from the acidity
and the sweetness of the tomato.
728
00:35:35,400 --> 00:35:40,040
And when that joins together with
the parsley oil, the lemon juice...
729
00:35:40,040 --> 00:35:42,320
I think it's a great dish, mate.
It's a great dish.
730
00:35:42,320 --> 00:35:44,440
Well, done, mate. Thank you.
Thank you, guys.
731
00:35:50,840 --> 00:35:52,960
And next up, it's Alvin.
732
00:36:07,560 --> 00:36:09,560
Alvin, what did you make?
733
00:36:09,560 --> 00:36:14,000
I made ayam percik, sambal kelapa
and coconut rice.
734
00:36:25,600 --> 00:36:26,760
Alvin...
735
00:36:27,520 --> 00:36:29,880
..the chicken itself
is cooked perfectly.
736
00:36:29,880 --> 00:36:31,200
Smart to go to the thighs,
737
00:36:31,200 --> 00:36:34,280
because not only do you get
the luxury of them
738
00:36:34,280 --> 00:36:35,720
being a bit more flexible,
739
00:36:35,720 --> 00:36:39,640
but they also produce a lot of
chicken flavour into that sauce.
740
00:36:39,640 --> 00:36:43,440
And then the sauce,
it's, like, sweet, sour, salty.
741
00:36:43,440 --> 00:36:44,880
And then you get
to the coconut sambal,
742
00:36:44,880 --> 00:36:47,120
which is just littered
with that belacan,
743
00:36:47,120 --> 00:36:49,560
which is just...
gives the funk element to the dish
744
00:36:49,560 --> 00:36:52,960
which we've known to love
from dishes with you.
745
00:36:52,960 --> 00:36:57,480
And your coconut rice is perfect.
Great dish. Just not enough of it.
746
00:36:57,480 --> 00:36:59,840
Listen, it wasn't in the brief
to cook lots of it.
747
00:36:59,840 --> 00:37:01,120
I could have eaten
a whole bowl of that.
748
00:37:01,120 --> 00:37:03,080
Yeah. So could I.
It was super tasty.
749
00:37:03,080 --> 00:37:05,520
Great dish, mate. Well done.
Nice one, Alvin.
750
00:37:09,600 --> 00:37:13,520
Now, Montana with a chicken dessert.
Let's go.
751
00:37:16,000 --> 00:37:20,600
MONTANA: There is so much pressure
riding on this chicken dessert.
752
00:37:20,600 --> 00:37:24,640
Every element, except for that
parfait, is a bit of a gamble.
753
00:37:24,640 --> 00:37:25,800
It just comes down
754
00:37:25,800 --> 00:37:30,360
to whether the judges actually
enjoy the flavour of the dish.
755
00:37:30,360 --> 00:37:33,680
If not, I can guarantee
that round three cook for me.
756
00:37:44,320 --> 00:37:46,360
OK, Montana, what have we got?
757
00:37:46,360 --> 00:37:50,800
Cinnamon parfait, chicken fat
caramel, chicken skin crumb.
758
00:37:52,080 --> 00:37:55,040
So, we have a sweet dish here.
Yeah.
759
00:37:55,040 --> 00:37:56,200
How come?
760
00:37:56,200 --> 00:37:58,680
I just thought if there's any day
to play to my strengths,
761
00:37:58,680 --> 00:38:00,520
it's this round.
762
00:38:01,480 --> 00:38:03,800
I just wanted to stand out, I guess.
763
00:38:03,800 --> 00:38:05,000
Kudos to you.
764
00:38:05,000 --> 00:38:06,360
It's such a brave thing to do
765
00:38:06,360 --> 00:38:10,040
to walk into this kitchen
and cook a chicken skin dessert.
766
00:38:10,040 --> 00:38:13,480
By the sounds of it,
we're going to taste the chicken.
767
00:38:13,480 --> 00:38:15,760
It's just whether or not
it works together on the plate.
768
00:38:32,960 --> 00:38:34,840
Montana...
769
00:38:34,840 --> 00:38:36,920
I can taste chicken. Confirmed.
770
00:38:36,920 --> 00:38:38,520
The parfait is lovely.
771
00:38:39,640 --> 00:38:42,160
And you get the fat
that's inside that caramel
772
00:38:42,160 --> 00:38:43,560
that then coats your mouth
773
00:38:43,560 --> 00:38:46,200
and then the crunch in the crumb
and the chicken skin
774
00:38:46,200 --> 00:38:47,960
sort of reinforces that chicken.
775
00:38:47,960 --> 00:38:49,640
It's actually quite a clever dessert.
776
00:38:49,640 --> 00:38:51,720
Thank you.
777
00:38:51,720 --> 00:38:53,600
The genius thing is the cinnamon,
778
00:38:53,600 --> 00:38:55,400
because it is that savoury spice
779
00:38:55,400 --> 00:38:58,880
that really can work well
with sweet and savoury dishes.
780
00:38:58,880 --> 00:39:03,880
The way you thought about this
is a massive, massive deal.
781
00:39:04,880 --> 00:39:06,720
Chicken skin dessert.
782
00:39:06,720 --> 00:39:10,120
You can tick it off.
Well done, Montana.
783
00:39:18,400 --> 00:39:21,040
Next up, Tommy!
Tommy!
784
00:39:29,800 --> 00:39:31,880
Tommy, what have you made us?
785
00:39:31,880 --> 00:39:35,320
Today, I've made you canh chua
with the snapper wings.
786
00:39:39,400 --> 00:39:40,400
Thank you.
787
00:39:51,600 --> 00:39:53,040
(COUGHS)
788
00:39:53,040 --> 00:39:54,760
Chilli?
789
00:39:54,760 --> 00:39:56,640
No.
790
00:39:56,640 --> 00:39:59,120
I think it was a bit of...
I think it was a scale.
791
00:39:59,120 --> 00:40:01,080
(GROANS)
792
00:40:01,080 --> 00:40:02,080
Oh...
793
00:40:06,840 --> 00:40:07,840
Mate...
794
00:40:10,000 --> 00:40:15,160
Dammit. Dammit. Dammit.
795
00:40:16,960 --> 00:40:18,160
Tommy...
796
00:40:20,160 --> 00:40:21,600
Can't get around it, man.
797
00:40:21,600 --> 00:40:22,600
Cannot get around it.
798
00:40:22,600 --> 00:40:25,200
Like, they're all scales.
Yeah.
799
00:40:25,200 --> 00:40:26,640
Yeah.
800
00:40:27,920 --> 00:40:31,520
It's a shame because the broth,
delicious.
801
00:40:33,080 --> 00:40:36,960
Sweet-and-sour pineapple,
sweet-and-sour blistered tomatoes.
802
00:40:36,960 --> 00:40:41,600
It's still got that beautiful
background hum of the fish head
803
00:40:41,600 --> 00:40:44,120
that I know that you wanted.
804
00:40:44,120 --> 00:40:46,640
Without the scales, a perfect dish.
805
00:40:47,960 --> 00:40:49,640
I've got no issues
with the flavour, Tommy.
806
00:40:49,640 --> 00:40:52,160
I've got no issues
with the way you cooked the wings.
807
00:40:53,600 --> 00:40:55,560
There's just one major problem.
808
00:40:55,560 --> 00:40:56,720
Yeah.
Unlucky, mate.
809
00:40:56,720 --> 00:40:58,960
Thanks, guys.
Thanks, Tommy.
810
00:41:01,400 --> 00:41:03,600
I'm so disappointed in myself.
811
00:41:07,440 --> 00:41:09,480
I definitely know
I'm into round three now.
812
00:41:12,000 --> 00:41:14,800
Tommy, tiny mistake.
Brush it off, mate.
813
00:41:14,800 --> 00:41:16,480
Just get ready, OK?
814
00:41:16,480 --> 00:41:17,960
Yeah.
815
00:41:17,960 --> 00:41:20,120
(SIGHS)
816
00:41:25,760 --> 00:41:30,040
Alright, Tommy, we already know
that you're into round three.
817
00:41:30,040 --> 00:41:33,480
The rest of you made our decision
today very difficult,
818
00:41:33,480 --> 00:41:34,800
but...
819
00:41:43,240 --> 00:41:48,080
..there were two dishes
that were simply better.
820
00:41:48,080 --> 00:41:50,520
And those dishes were cooked by...
821
00:41:52,120 --> 00:41:53,320
..Aldo...
822
00:41:55,520 --> 00:41:57,040
..and...
823
00:41:59,920 --> 00:42:01,040
..Montana.
824
00:42:05,800 --> 00:42:08,040
Congratulations. You two are safe.
825
00:42:13,880 --> 00:42:16,800
Unfortunately, that means, Alvin,
826
00:42:16,800 --> 00:42:20,080
you'll be joining Tommy
in round three.
827
00:42:24,640 --> 00:42:28,720
Tommy and Alvin,
we're giving you one hour
828
00:42:28,720 --> 00:42:33,440
to cook us a dish with whatever is
remaining of your chosen ingredient.
829
00:42:34,640 --> 00:42:37,840
You two have one last chance.
830
00:42:37,840 --> 00:42:41,440
Bring us a dish
that will save you from elimination.
831
00:42:42,480 --> 00:42:43,480
Yep.
832
00:42:43,480 --> 00:42:46,360
Your 60 minutes starts now.
833
00:42:46,360 --> 00:42:48,600
(SHOUTS OF ENCOURAGEMENT)
834
00:42:53,840 --> 00:42:55,880
Going up against Tommy
isn't a good feeling.
835
00:42:55,880 --> 00:42:59,840
Tommy is such a lovable character.
836
00:43:02,320 --> 00:43:04,560
He's like a little brother.
837
00:43:09,200 --> 00:43:13,600
It's come to a part of the
competition where we're all so close.
838
00:43:15,320 --> 00:43:17,920
Every elimination
is going to cut deep.
839
00:43:17,920 --> 00:43:23,120
But this is particularly deeper
because this is just me and Tommy.
840
00:43:24,400 --> 00:43:30,000
I hate it that I find myself in this
position where I'm battling him.
841
00:43:31,000 --> 00:43:32,400
And he's a titan.
842
00:43:34,160 --> 00:43:35,400
Go, Alvin.
843
00:43:38,440 --> 00:43:40,320
But I don't want to go home.
844
00:43:42,240 --> 00:43:45,120
I need to really go for it.
845
00:43:48,400 --> 00:43:49,960
He isn't doing drunken chicken,
is he?
846
00:43:49,960 --> 00:43:51,960
I need to bring out the big guns.
847
00:43:51,960 --> 00:43:55,760
For round three I'm going to make
Drunken Chicken 2.0.
848
00:43:55,760 --> 00:43:57,400
(CHEERING)
849
00:43:57,400 --> 00:43:59,120
ALDO: Yes, Alvin.
850
00:43:59,120 --> 00:44:00,680
You know it from my season.
851
00:44:00,680 --> 00:44:04,320
It was one of my first challenges
of childhood memories.
852
00:44:04,320 --> 00:44:06,360
And I won the challenge.
853
00:44:08,040 --> 00:44:10,240
My dish is called
Drunken and Bruised.
854
00:44:10,240 --> 00:44:11,800
Mmm.
855
00:44:11,800 --> 00:44:13,480
Mate...
856
00:44:18,200 --> 00:44:19,240
Thank you.
857
00:44:19,240 --> 00:44:21,120
Ohh! That is amazing.
858
00:44:21,120 --> 00:44:22,720
Thanks very much.
859
00:44:22,720 --> 00:44:25,360
Back in season two
the recipe was so popular,
860
00:44:25,360 --> 00:44:27,960
there was a national shortage
of Shaoxing wine.
861
00:44:27,960 --> 00:44:30,160
And in Asian shops everywhere,
862
00:44:30,160 --> 00:44:31,800
there is a little board
863
00:44:31,800 --> 00:44:35,840
that says 'Alvin's Drunken Chicken
ingredients here'.
864
00:44:35,840 --> 00:44:40,840
So, this is a good tribute
to what made me in the show.
865
00:44:40,840 --> 00:44:46,640
In fact, I still have people
recognising me from Drunken Chicken
866
00:44:46,640 --> 00:44:48,200
rather than my actual name.
867
00:44:48,200 --> 00:44:54,040
I'm hoping Drunken Chicken 2.0 can
keep me safe from this elimination.
868
00:44:54,040 --> 00:44:57,760
Pretty cool, hey?
DANIEL: Oh, I just got goosebumps.
869
00:44:57,760 --> 00:44:59,080
Goosebumps.
Yeah.
870
00:44:59,680 --> 00:45:01,840
Let's go, Tommy!
Go, Tommy!
871
00:45:01,840 --> 00:45:04,360
(CHEERING AND APPLAUSE)
872
00:45:05,960 --> 00:45:07,600
TOMMY: Going up against Alvin...
873
00:45:09,440 --> 00:45:12,400
..is absolutely gut-wrenching.
874
00:45:12,400 --> 00:45:15,520
We have this kind of brotherly
relationship,
875
00:45:15,520 --> 00:45:19,360
and I would be so devastated
to send Alvin home today.
876
00:45:21,480 --> 00:45:24,840
I think I overheard Alvin
doing a drunken chicken.
877
00:45:24,840 --> 00:45:27,480
Look, that's an amazing dish,
but so is this.
878
00:45:27,480 --> 00:45:30,080
Good on you, Tommy!
BILLIE: Come on, Tommy!
879
00:45:30,080 --> 00:45:35,440
Today I'm making banh can ca kho,
a dish from where my mum grew up.
880
00:45:35,440 --> 00:45:37,760
It's really special to me
just because it makes me feel
881
00:45:37,760 --> 00:45:39,880
a little bit more connected
to my mum.
882
00:45:39,880 --> 00:45:44,240
Fish in a caramelised
fish kind of broth/sauce.
883
00:45:45,640 --> 00:45:47,200
I'm going to make this banh can
out of this.
884
00:45:47,200 --> 00:45:50,520
So it's like a crispy rice cake,
spring onion on top, oil.
885
00:45:50,520 --> 00:45:52,240
You kind of dip
and just have fun with it
886
00:45:52,240 --> 00:45:53,720
and it's just a really,
really tasty dish.
887
00:45:56,960 --> 00:45:58,800
I'm choosing to make this dish
for round three
888
00:45:58,800 --> 00:46:00,840
because I love Vietnamese food.
889
00:46:00,840 --> 00:46:02,680
I'm using, you know,
my Vietnamese heritage.
890
00:46:04,720 --> 00:46:06,320
And it is good enough.
891
00:46:07,840 --> 00:46:09,360
MONTANA: Nice, Tommy.
892
00:46:09,360 --> 00:46:10,800
I'm fighting today.
893
00:46:10,800 --> 00:46:14,440
And, look, the best cook wins today,
and that...that's all that matters.
894
00:46:21,600 --> 00:46:22,720
Come on, Alvin.
895
00:46:26,880 --> 00:46:28,400
So I'm working on
the drunken chicken.
896
00:46:28,400 --> 00:46:32,000
I've got some skin
that I'm sort of toasting up.
897
00:46:32,000 --> 00:46:35,000
I have enough chicken left
for round three,
898
00:46:35,000 --> 00:46:38,800
so my miserly ways in round one
and round two paid off.
899
00:46:38,800 --> 00:46:40,120
Alvin.
Alvin.
900
00:46:40,120 --> 00:46:45,320
Hi.
Shaoxing wine, peanuts, garlic.
901
00:46:45,320 --> 00:46:48,480
You're going there, aren't you?
I'm going there. I have no choice.
902
00:46:48,480 --> 00:46:51,440
Are we drunken chicken?
We're drunken chickening, yes.
903
00:46:51,440 --> 00:46:52,840
Oooh!
904
00:46:52,840 --> 00:46:56,280
Mate, if ever there was a day
to bring it out, it's...it's today.
905
00:46:56,280 --> 00:47:00,280
This was an internet sensation
back in your season, if I recall.
906
00:47:00,280 --> 00:47:01,800
Yes. Yes.
907
00:47:01,800 --> 00:47:04,080
It's the same version,
except I'm sort of obviously
908
00:47:04,080 --> 00:47:05,800
going to pimp it up a little bit.
909
00:47:05,800 --> 00:47:08,080
What's different about 2.0?
910
00:47:08,080 --> 00:47:10,920
So I'm going to poach
the, um...the chicken breasts
911
00:47:10,920 --> 00:47:12,680
and then it's going to be shredded.
912
00:47:12,680 --> 00:47:15,400
And then I'm going to pile it up
with the bruised salad
913
00:47:15,400 --> 00:47:20,160
with a lovely sort of sesame oil,
palm sugar, lime juice, fish sauce,
914
00:47:20,160 --> 00:47:22,960
sort of dressing, so it's going to
really smack you in the face.
915
00:47:22,960 --> 00:47:26,400
Will there be any of the...
any of the liquor, or...?
916
00:47:26,400 --> 00:47:28,600
Yeah, so I'm going to see what I can
do with the liquor,
917
00:47:28,600 --> 00:47:31,160
because if I can sort of have the
liquor at the bottom of the plate
918
00:47:31,160 --> 00:47:32,920
as well, or the bowl,
that'll be lovely.
919
00:47:32,920 --> 00:47:34,600
I'm excited.
I'm pumped.
920
00:47:34,600 --> 00:47:36,360
I'm pumped.
I'm excited.
921
00:47:36,360 --> 00:47:38,120
Not just because you're making
drunken chicken,
922
00:47:38,120 --> 00:47:39,960
but I'm excited about 2.0.
923
00:47:39,960 --> 00:47:42,040
(LAUGHS) I hope you like it.
924
00:47:43,840 --> 00:47:45,880
Jock and Andy
were not in my season,
925
00:47:45,880 --> 00:47:48,840
and I know they haven't
tasted my drunken chicken.
926
00:47:48,840 --> 00:47:53,240
So there's a big risk that...
there's a lot of expectations,
927
00:47:53,240 --> 00:47:58,280
and high expectations
sometimes can be quite fatal.
928
00:48:01,920 --> 00:48:03,640
And here's the clincher.
929
00:48:06,720 --> 00:48:10,840
I have not made the dish
since season 2
930
00:48:10,840 --> 00:48:16,680
because I couldn't bring myself
to making the dish again
931
00:48:16,680 --> 00:48:18,320
because it was such a hit.
932
00:48:21,760 --> 00:48:25,600
So I will be devastated
933
00:48:25,600 --> 00:48:32,640
if the dish that made me
somewhat famous all 12 years ago
934
00:48:32,640 --> 00:48:37,560
is going to be the dish
that sends me home today.
935
00:48:51,920 --> 00:48:54,160
30 minutes to go.
Come on, fellas!
936
00:48:54,160 --> 00:48:57,080
BILLIE: Go, Tommy!
KEYMA: Go, Alvin!
937
00:48:57,080 --> 00:48:58,680
This challenge is brutal.
938
00:49:01,360 --> 00:49:03,080
It's all looking great, Alvin.
939
00:49:03,080 --> 00:49:07,200
We're all in shock to see Tommy
and Alvin down there cooking.
940
00:49:08,080 --> 00:49:10,320
ALDO: Go, Tommy. Go, Alvin.
941
00:49:10,320 --> 00:49:12,960
For Alvin and Tommy
to get through this round,
942
00:49:12,960 --> 00:49:14,560
their only strategy can be...
943
00:49:19,280 --> 00:49:21,720
..do what you know, do what you love
944
00:49:21,720 --> 00:49:24,240
and do it the very best way
you know how.
945
00:49:25,440 --> 00:49:27,120
I feel terrible
going up against Alvin.
946
00:49:27,120 --> 00:49:29,720
It just sucks to go after someone
that you're so close to.
947
00:49:32,240 --> 00:49:33,720
How are you going, Tommy?
948
00:49:35,280 --> 00:49:36,280
Tommy?
949
00:49:36,280 --> 00:49:37,760
How are you doing?
I'm good, mate.
950
00:49:37,760 --> 00:49:39,360
How are you doing, man?
951
00:49:39,360 --> 00:49:43,000
Yeah, you know. Hanging in there.
952
00:49:43,000 --> 00:49:44,560
Hanging in?
Yeah.
953
00:49:44,560 --> 00:49:46,600
JULIE: You're both going great.
954
00:49:46,600 --> 00:49:51,720
Everything in this whole competition
has led up to this cook.
955
00:49:51,720 --> 00:49:55,560
Being able to cook the food
that my mum has taught me...
956
00:49:55,560 --> 00:49:59,480
(EXHALES HEAVILY) ..it's so special,
you know?
957
00:49:59,480 --> 00:50:01,920
I'm making the rice cakes here,
you know,
958
00:50:01,920 --> 00:50:05,800
and it's just all about, you know,
that crispy and soft, pillowy stuff
959
00:50:05,800 --> 00:50:07,360
that kind of really goes
with the fish.
960
00:50:09,000 --> 00:50:11,720
The rice cakes are one of the main
elements of my dish.
961
00:50:11,720 --> 00:50:14,320
You get the rice cakes
and you dip it into the sauce broth.
962
00:50:15,960 --> 00:50:17,640
It soaks up all that flavour.
963
00:50:17,640 --> 00:50:20,040
You get a little bit of fish
and mango, eat it all together
964
00:50:20,040 --> 00:50:21,680
and it's just heavenly.
965
00:50:22,720 --> 00:50:25,040
Just got to wait for them
to crisp up all the way through
966
00:50:25,040 --> 00:50:26,600
and then I can move on.
967
00:50:28,680 --> 00:50:31,040
This is going to be a purler.
Round three.
968
00:50:31,040 --> 00:50:33,000
Yeah.
Unbelievable.
969
00:50:33,000 --> 00:50:34,400
Alvin.
970
00:50:34,400 --> 00:50:38,160
Drunken chicken.
The dish that broke the internet.
971
00:50:38,160 --> 00:50:41,520
The fact that it's 2.0 excites me.
972
00:50:41,520 --> 00:50:43,440
I feel like now it's all down to
973
00:50:43,440 --> 00:50:46,760
how he uses the rest of that chicken
in round three.
974
00:50:46,760 --> 00:50:49,480
It's the same that can be said
for Tommy in the back there.
975
00:50:49,480 --> 00:50:52,800
After round two, he had one half
of the fish.
976
00:50:52,800 --> 00:50:55,760
He's already used the backbones
and that in his broth,
977
00:50:55,760 --> 00:50:59,000
and I feel like he's going to poach
the whole fillet side as well.
978
00:50:59,000 --> 00:51:01,080
The good thing is we've got
a fight on our hands.
979
00:51:01,080 --> 00:51:03,040
Oh, totally.
So, see how this plays out.
980
00:51:05,280 --> 00:51:06,280
Go, Tommy.
981
00:51:06,280 --> 00:51:07,480
JULIE: Go, Tommy.
982
00:51:07,480 --> 00:51:10,800
I think I've done pretty well
to prove
983
00:51:10,800 --> 00:51:14,160
that I deserve to be in top 10
of this season.
984
00:51:15,400 --> 00:51:18,080
This dish definitely shows off
quite a lot of skill.
985
00:51:19,760 --> 00:51:21,840
If I execute, it will be amazing
986
00:51:21,840 --> 00:51:24,800
and I think it will be my ticket
into top nine.
987
00:51:26,240 --> 00:51:27,160
BOTH: Tommy.
Hey, boys.
988
00:51:27,160 --> 00:51:28,440
How are you going?
Good.
989
00:51:28,440 --> 00:51:30,360
Mate, you are hustlin'!
I am hustling. I need to hustle.
990
00:51:30,360 --> 00:51:32,000
I need to make sure everything
is perfect today
991
00:51:32,000 --> 00:51:33,400
because I'm going up against Alvin.
992
00:51:33,400 --> 00:51:34,560
JOCK: What's in there so far?
993
00:51:34,560 --> 00:51:38,320
Um, so, caramelising sugar, so,
sugar's caramelising with some oil,
994
00:51:38,320 --> 00:51:40,920
onions and garlic, and then
I just put some water into it.
995
00:51:40,920 --> 00:51:43,520
Got it.
So you're going to poach
the fish in the broth?
996
00:51:43,520 --> 00:51:45,120
I'm going to poach it maybe whole.
Right.
997
00:51:45,120 --> 00:51:47,920
And then so that you can just
cut it, then have it as...
998
00:51:47,920 --> 00:51:49,480
Right, so we kind of flake it off...
Yeah.
999
00:51:49,480 --> 00:51:51,760
..put it into the rice cake,
salad on top.
1000
00:51:51,760 --> 00:51:53,240
And then just put it
in the soup. Yep.
1001
00:51:53,240 --> 00:51:58,120
Gotcha. It all sounds epic,
but this has to be all-time good...
1002
00:51:58,120 --> 00:52:00,080
Yeah.
..to keep you in the competition.
1003
00:52:00,080 --> 00:52:03,080
That's probably a challenge today.
Yeah, it is definitely my challenge.
1004
00:52:03,080 --> 00:52:05,360
And I'm, you know,
just going to have to bring it.
1005
00:52:05,360 --> 00:52:08,400
You got a lot to do, mate,
and not much time left to do it.
1006
00:52:08,400 --> 00:52:09,960
Thanks, guys.
BILLIE: Go, Tommy.
1007
00:52:09,960 --> 00:52:12,360
JULIE: Come on, Tommy!
ALDO: Go, Tommy!
1008
00:52:14,000 --> 00:52:16,360
That little pan's
really smoking, Tommy.
1009
00:52:21,480 --> 00:52:23,480
I go check on the banh cans
1010
00:52:23,480 --> 00:52:27,320
and they are sticking to the pan
like nothing ever.
1011
00:52:27,320 --> 00:52:29,200
I'm definitely worried.
1012
00:52:29,200 --> 00:52:31,560
I've already got a lot on my plate
1013
00:52:31,560 --> 00:52:33,520
and now I've got to fix
these banh cans.
1014
00:52:34,600 --> 00:52:37,240
Part of the process is always,
you know, the first pancake
1015
00:52:37,240 --> 00:52:38,640
is always crap.
1016
00:52:38,640 --> 00:52:42,320
So I just need to move on, get these
out so I can get the next batch in.
1017
00:52:42,320 --> 00:52:44,480
I have to be careful
about these rice cakes
1018
00:52:44,480 --> 00:52:46,120
not taking over this whole cook.
1019
00:52:46,120 --> 00:52:49,600
I've still got my fish broth,
my fish and my green mango salad
1020
00:52:49,600 --> 00:52:50,960
to work on.
1021
00:52:50,960 --> 00:52:53,120
MINDY: Tommy, do you want to do,
like, one small test one
1022
00:52:53,120 --> 00:52:54,920
so you don't destroy the pan again?
1023
00:52:54,920 --> 00:52:56,400
No, I'm OK. I have time.
You good?
1024
00:52:56,400 --> 00:52:57,800
DANIEL: You know
what you're doing, man.
1025
00:52:57,800 --> 00:52:59,000
Yeah, you got it.
1026
00:53:03,840 --> 00:53:05,440
(SIGHS)
1027
00:53:05,440 --> 00:53:06,760
Focus.
1028
00:53:06,760 --> 00:53:09,080
JULIE: Just focus.
Doing well, mate. Keep going.
1029
00:53:09,080 --> 00:53:12,800
So with all these things
that I've worked on,
1030
00:53:12,800 --> 00:53:19,520
so far, drunken chicken 2.0
is pretty much 90% a replica
of season 2.
1031
00:53:19,520 --> 00:53:22,840
So the difference
is in the poaching liquid.
1032
00:53:22,840 --> 00:53:25,960
So, I'm going to turn
the poaching liquid into a broth.
1033
00:53:27,240 --> 00:53:29,560
In season 2, I took it as is,
1034
00:53:29,560 --> 00:53:33,800
but now what I want to do is to take
a little bit of the poaching liquid
1035
00:53:33,800 --> 00:53:35,960
and make sure I amp the flavour
1036
00:53:35,960 --> 00:53:40,320
because I really need
a hum of heat sort of through it.
1037
00:53:40,320 --> 00:53:44,440
I add bird's eye chilli,
balance it with a bit of sugar
1038
00:53:44,440 --> 00:53:47,240
and a bit of rice wine vinegar
as well.
1039
00:53:47,240 --> 00:53:51,200
It will carry the flavour through
with the chicken and the salad.
1040
00:53:52,680 --> 00:53:53,960
Ooh.
1041
00:53:54,960 --> 00:53:56,280
I quite like that.
1042
00:53:56,280 --> 00:53:58,400
Did you like that
or did you not like that?
1043
00:53:58,400 --> 00:53:59,440
No, I quite like that.
1044
00:53:59,440 --> 00:54:00,680
Just... I'm just working on it.
1045
00:54:00,680 --> 00:54:04,040
So is this, like,
the drunken chicken syrup?
1046
00:54:04,040 --> 00:54:05,560
It's supposed to be
more like a broth.
1047
00:54:05,560 --> 00:54:06,760
OK.
Yeah.
1048
00:54:06,760 --> 00:54:09,160
Right.
But I'm just playing with
the balance at the moment.
1049
00:54:09,160 --> 00:54:10,480
Are you excited?
1050
00:54:10,480 --> 00:54:11,720
I'm excited, actually.
1051
00:54:11,720 --> 00:54:12,880
We are excited.
1052
00:54:12,880 --> 00:54:14,640
This is a battle,
and I love a battle.
1053
00:54:14,640 --> 00:54:17,280
It's really hard
going against Tommy.
1054
00:54:17,280 --> 00:54:19,440
There's a 50% chance of going home.
1055
00:54:19,440 --> 00:54:21,640
Why is it hard?
'Cause he's...he's a gun!
1056
00:54:21,640 --> 00:54:23,920
So are you.
Oh...
1057
00:54:23,920 --> 00:54:25,200
Eh...
1058
00:54:26,560 --> 00:54:28,320
OK. So am I. (LAUGHS)
1059
00:54:28,320 --> 00:54:29,840
Thanks, Jock.
Good luck.
1060
00:54:29,840 --> 00:54:31,440
Go, Alvin.
Come on, Alvin.
1061
00:54:39,360 --> 00:54:42,280
BILLIE: What does Marco say?
"Fingers are made for burning."
1062
00:54:42,280 --> 00:54:44,880
JULIE: Get the ice ball
out of the fridge.
1063
00:54:44,880 --> 00:54:47,400
It's alright, Julie.
I don't need feelings anymore.
1064
00:54:47,400 --> 00:54:48,640
(LAUGHTER)
1065
00:54:48,640 --> 00:54:51,240
It's all numb from the neck down.
1066
00:54:53,440 --> 00:54:55,280
Come on, Tommy.
Let's do it, mate.
1067
00:54:56,800 --> 00:55:02,080
I check on my second batch of rice
cakes and they're still sticking,
1068
00:55:02,080 --> 00:55:04,600
but I think I can salvage
a few of them.
1069
00:55:04,600 --> 00:55:06,960
Is that the cakes?
Yeah, yeah.
1070
00:55:06,960 --> 00:55:09,400
They're not that great, man,
but I'm OK.
1071
00:55:09,400 --> 00:55:11,080
I'll just quickly do this to them.
1072
00:55:15,480 --> 00:55:17,240
Push on, Tommy.
Come on, Tommy.
Thank you.
1073
00:55:17,240 --> 00:55:18,440
DANIEL: Come on, mate.
You can do it.
1074
00:55:18,440 --> 00:55:20,240
(CHEERING)
BILLIE: Go, Tommy!
1075
00:55:27,880 --> 00:55:29,960
The rice cakes were starting
to look OK.
1076
00:55:31,000 --> 00:55:32,840
KEYMA: Just give all your attention
to that fish.
1077
00:55:34,520 --> 00:55:38,280
I need to really just dig deep
and finish off my dish.
1078
00:55:38,280 --> 00:55:40,520
DANIEL: How long are you
putting the fish in for?
Two minutes.
1079
00:55:40,520 --> 00:55:42,960
We wanted a battle,
and that's what we've got.
1080
00:55:42,960 --> 00:55:44,880
Only five minutes to go!
1081
00:55:44,880 --> 00:55:47,200
(CHEERING, APPLAUSE)
1082
00:55:47,200 --> 00:55:48,880
Let's go, Tommy!
1083
00:55:48,880 --> 00:55:52,600
It would mean so much for me
to stay in the competition.
1084
00:55:52,600 --> 00:55:53,680
ALDO: Lovely, Tommy.
1085
00:55:53,680 --> 00:55:59,280
MasterChef has been, you know, my
whole life for about two years now.
1086
00:55:59,280 --> 00:56:01,880
There's something deep in my heart
1087
00:56:01,880 --> 00:56:05,320
that I feel like
a sense of belonging with food,
1088
00:56:05,320 --> 00:56:11,080
and MasterChef has given me this
opportunity to explore that passion.
1089
00:56:15,160 --> 00:56:17,400
DANIEL: Just give it a poke, man,
to see if it's all...
1090
00:56:17,400 --> 00:56:18,560
Huh?
If it...
1091
00:56:18,560 --> 00:56:20,120
Just give it that poke,
like you did last time.
1092
00:56:21,400 --> 00:56:23,800
Yep. Tick. Tick, tick, tick,
tick, tick, tick.
1093
00:56:23,800 --> 00:56:26,000
OK.
That's it, mate. Good on you.
1094
00:56:26,000 --> 00:56:28,120
Just think.
Just think about
these last minutes, yeah?
1095
00:56:28,120 --> 00:56:29,440
Finish strong, mate.
1096
00:56:30,600 --> 00:56:32,040
MONTANA: Looks good, Alvin.
1097
00:56:32,040 --> 00:56:33,040
Plating up my dish,
1098
00:56:33,040 --> 00:56:37,160
I have to make sure
that the drunken chicken 2.0,
1099
00:56:37,160 --> 00:56:39,880
it is done to perfection.
1100
00:56:44,600 --> 00:56:46,400
I'm feeling the pressure.
1101
00:56:48,240 --> 00:56:51,560
The risk of doing this dish
and have it judged
1102
00:56:51,560 --> 00:56:54,000
and not live up to its standards...
1103
00:56:57,440 --> 00:57:00,280
..could obliterate the legacy
that is the drunken chicken.
1104
00:57:00,280 --> 00:57:02,920
That looks beautiful, Alvin.
1105
00:57:02,920 --> 00:57:06,320
With not long to go,
1106
00:57:06,320 --> 00:57:08,320
I taste the dish as a whole.
1107
00:57:14,160 --> 00:57:18,440
It tastes like how I remember it...
1108
00:57:19,640 --> 00:57:20,960
Ooh!
1109
00:57:20,960 --> 00:57:22,360
..but better.
1110
00:57:24,040 --> 00:57:25,440
Shit, that is good.
1111
00:57:27,240 --> 00:57:33,840
It transports me back
to 12 years ago in this kitchen.
1112
00:57:36,280 --> 00:57:40,160
I'm back in the MasterChef
kitchen in 2010.
1113
00:57:40,160 --> 00:57:42,840
That is amazing.
Thanks very much.
1114
00:57:44,360 --> 00:57:49,400
I'm back in my mum's dining room,
just drinking soup.
1115
00:57:52,880 --> 00:57:56,840
It's all sorts of emotion
in a positive way.
1116
00:57:56,840 --> 00:57:59,240
(SNIFFLES)
JULIE: It's alright, mate.
1117
00:58:00,840 --> 00:58:02,440
It's overwhelming.
1118
00:58:05,480 --> 00:58:08,240
This dish just changed my life
1119
00:58:08,240 --> 00:58:10,360
where it just...
1120
00:58:12,200 --> 00:58:14,280
..changed my life for the better.
1121
00:58:14,280 --> 00:58:16,240
You've done great, Alvin.
1122
00:58:18,080 --> 00:58:21,080
It's been such a battle
going through this competition...
1123
00:58:21,080 --> 00:58:23,520
BILLIE: Looks beautiful, Alvin.
1124
00:58:23,520 --> 00:58:25,960
..wondering whether you belong.
1125
00:58:25,960 --> 00:58:30,360
And every now and then, you create
dishes like this and you think...
1126
00:58:31,480 --> 00:58:33,320
(SNIFFLES) .."I bloody belong."
1127
00:58:34,920 --> 00:58:36,000
Here we go.
1128
00:58:36,000 --> 00:58:38,320
Ten, nine...
1129
00:58:38,320 --> 00:58:40,040
ALL: ..eight, seven,
1130
00:58:40,040 --> 00:58:42,800
six, five, four,
1131
00:58:42,800 --> 00:58:45,640
three, two, one!
1132
00:58:45,640 --> 00:58:48,400
JOCK: That's it!
(APPLAUSE, CHEERING)
1133
00:59:00,520 --> 00:59:03,200
TOMMY: There's a lot of emotion
at the end of this cook.
1134
00:59:03,200 --> 00:59:06,800
And it's just...it just really sucks
1135
00:59:06,800 --> 00:59:09,880
to have to go up against somebody
that you really like.
1136
00:59:09,880 --> 00:59:11,680
Well done.
Thanks, Jock.
1137
00:59:11,680 --> 00:59:14,080
Well done, Tommy.
You good?
1138
00:59:14,080 --> 00:59:15,600
Yeah.
You alright?
1139
00:59:15,960 --> 00:59:18,640
Just crazy hectic at the end, man.
1140
00:59:33,800 --> 00:59:36,480
JULIE: There are so many reasons
for this level of emotion.
1141
00:59:36,480 --> 00:59:39,120
Yeah, it's a cooking show...
1142
00:59:41,600 --> 00:59:43,880
..but it's so much more than that.
1143
00:59:52,280 --> 00:59:54,920
You invest so much to be here
1144
00:59:54,920 --> 00:59:58,840
and you want so much for the food
that means something to you
1145
00:59:58,840 --> 01:00:03,320
to translate into something
beautiful for somebody else.
1146
01:00:04,760 --> 01:00:08,440
It's difficult to describe
how much that comes to matter.
1147
01:00:13,000 --> 01:00:15,360
We care about it.
The judges care about it.
1148
01:00:15,360 --> 01:00:19,440
Everybody involved in this whole
process is feeling this.
1149
01:00:23,440 --> 01:00:25,160
It is what it is, right?
1150
01:00:51,880 --> 01:00:53,080
Good luck, Tommy.
1151
01:00:53,080 --> 01:00:54,080
Thanks, Alvin.
1152
01:00:59,520 --> 01:01:02,720
The nerves are all-time high.
1153
01:01:03,800 --> 01:01:05,840
Knowing that Alvin is doing a dish
1154
01:01:05,840 --> 01:01:08,240
that propelled him
into the limelight
1155
01:01:08,240 --> 01:01:09,640
is scary.
1156
01:01:11,320 --> 01:01:13,760
But I know my dish is good enough.
1157
01:01:15,160 --> 01:01:18,600
As long as everything
is really, really perfect.
1158
01:01:18,600 --> 01:01:20,280
Hey, boys.
BOTH: Tommy.
1159
01:01:20,280 --> 01:01:21,600
What's going on?
1160
01:01:21,600 --> 01:01:22,720
ANDY: A lot.
1161
01:01:22,720 --> 01:01:24,480
A lot is going on, isn't it?
1162
01:01:27,280 --> 01:01:28,760
Tommy, what did you cook?
1163
01:01:30,560 --> 01:01:35,960
Today I made banh can with a ca kho,
and mango salad.
1164
01:01:38,000 --> 01:01:40,760
That was a tough cook, wasn't it?
Mm. That was a TOUGH cook.
1165
01:01:40,760 --> 01:01:43,440
I reckon one of the toughest
I've ever been in.
1166
01:01:43,440 --> 01:01:46,080
Going through three cooks in a row
1167
01:01:46,080 --> 01:01:50,240
and just having those ups and downs
just really gets to you.
1168
01:01:50,240 --> 01:01:53,120
There's a lot of emotion that came
out from both you and Alvin
1169
01:01:53,120 --> 01:01:54,680
after the cook.
1170
01:01:54,680 --> 01:01:57,360
Oh, it's...it's a lot of pressure
and...
1171
01:01:58,320 --> 01:02:00,960
..it's hard cooking against
one other person.
1172
01:02:00,960 --> 01:02:03,160
Was it because you know
how good he is?
1173
01:02:03,160 --> 01:02:04,640
Yeah. And it's...I know...
1174
01:02:04,640 --> 01:02:07,120
It's because I know
how good Alvin is
1175
01:02:07,120 --> 01:02:09,600
and I know how much
I need to perfect this dish.
1176
01:02:12,480 --> 01:02:16,400
The smallest error could mean
that it's my last dish.
1177
01:02:16,400 --> 01:02:19,360
I don't want to go home,
and it's just...
1178
01:02:19,360 --> 01:02:21,760
(SIGHS) It's so scary.
1179
01:02:22,600 --> 01:02:23,680
Mm. We'll taste.
1180
01:02:23,680 --> 01:02:24,880
Do you want to broth it?
1181
01:02:31,080 --> 01:02:32,560
Thanks, mate.
Thank you.
1182
01:02:32,560 --> 01:02:34,320
Cheers, Tommy.
Peace out, guys.
1183
01:02:34,320 --> 01:02:35,640
Enjoy your meal.
1184
01:02:42,800 --> 01:02:46,640
It looks quite...quite a tidy
little set-up, doesn't it?
1185
01:02:58,080 --> 01:02:59,280
Interesting.
1186
01:03:08,200 --> 01:03:10,200
He's cooked the fish beautifully.
1187
01:03:11,280 --> 01:03:12,880
I was worried for him
because that fish went in
1188
01:03:12,880 --> 01:03:17,160
with, like, six minutes to go
and there was a still lot going on.
1189
01:03:17,160 --> 01:03:21,240
So my fear was
it may have slipped from him,
1190
01:03:21,240 --> 01:03:22,920
but it didn't, which is great.
1191
01:03:24,040 --> 01:03:26,640
The broth is delicious.
1192
01:03:26,640 --> 01:03:30,240
I love how he kind of caramelised
the sugars in it early
1193
01:03:30,240 --> 01:03:33,640
to give that really dark colour,
because it's got a lot of body.
1194
01:03:33,640 --> 01:03:35,560
The snapper was cooked perfectly.
1195
01:03:35,560 --> 01:03:38,200
You know, it was a really nice
set of pave of fish
1196
01:03:38,200 --> 01:03:40,040
down underneath that salad.
1197
01:03:40,040 --> 01:03:44,080
The salad was nice enough -
bit of herbs and some shredded mango,
1198
01:03:44,080 --> 01:03:46,080
bit of chilli, a nice amount of heat.
1199
01:03:46,080 --> 01:03:49,360
The real problem
lies in the rice cakes.
Yeah.
1200
01:03:50,760 --> 01:03:52,560
Slightly undercooked.
1201
01:03:52,560 --> 01:03:55,960
This is a good dish,
but it's not Tommy's best.
1202
01:03:55,960 --> 01:03:57,160
No.
1203
01:03:57,160 --> 01:03:58,960
And who knows
where that'll land him?
1204
01:04:03,880 --> 01:04:04,960
Good luck, man.
1205
01:04:04,960 --> 01:04:06,880
Thanks, Tommy.
1206
01:04:06,880 --> 01:04:07,880
This is it.
1207
01:04:10,160 --> 01:04:11,840
Looking at Drunken Chicken 2.0,
1208
01:04:11,840 --> 01:04:14,920
I'm really proud of
how far it's actually come
1209
01:04:14,920 --> 01:04:17,360
compared to the original version,
1210
01:04:17,360 --> 01:04:21,400
but I'm nervous presenting this
to these judges.
1211
01:04:22,800 --> 01:04:27,400
They have no frame of reference of
what the original version was like
1212
01:04:27,400 --> 01:04:31,360
and they have ALL the expectation.
1213
01:04:31,360 --> 01:04:33,960
What if it's a one-hit wonder?
1214
01:04:36,200 --> 01:04:37,920
Alvin.
Hello.
1215
01:04:40,280 --> 01:04:41,800
Tell me what you cooked.
1216
01:04:41,800 --> 01:04:44,880
I made drunken chicken 2.0.
1217
01:04:47,120 --> 01:04:50,400
That was an emotional end
to a long day.
1218
01:04:50,400 --> 01:04:51,600
Yeah, yeah.
1219
01:04:51,600 --> 01:04:53,480
It's been a full-on day.
1220
01:04:53,480 --> 01:04:57,160
Would you say round three
was really more of a mental challenge
1221
01:04:57,160 --> 01:04:58,440
than it was a cooking challenge?
1222
01:04:58,440 --> 01:05:00,400
Yeah. Round three,
definitely more...
1223
01:05:00,400 --> 01:05:03,040
..more of a mental challenge
just because it's...
1224
01:05:03,040 --> 01:05:04,400
..you know, like, we...
1225
01:05:04,400 --> 01:05:06,480
(CHUCKLES) I don't think 'surviving'
is the right word.
1226
01:05:06,480 --> 01:05:08,360
We survived the first two rounds,
1227
01:05:08,360 --> 01:05:12,200
but then, you know,
the third round is like,
"This is it," you know?
1228
01:05:12,200 --> 01:05:15,600
Like, it's...it's the...it's
the finish line, no matter what.
1229
01:05:15,600 --> 01:05:18,960
This drunken chicken
will either send you home
1230
01:05:18,960 --> 01:05:24,200
or it will revive that hit
that happened all those years ago.
1231
01:05:24,200 --> 01:05:26,800
Yeah, well, if it is the latter,
1232
01:05:26,800 --> 01:05:31,280
then it's exactly what I felt
when I cooked that dish.
1233
01:05:31,280 --> 01:05:32,960
It's... (EXHALES HEAVILY)
1234
01:05:32,960 --> 01:05:36,400
It was...it was quite the spark
that it rekindled.
1235
01:05:38,560 --> 01:05:40,080
Alright.
1236
01:05:40,080 --> 01:05:41,800
Do you want to, uh...
I would love to.
1237
01:05:41,800 --> 01:05:43,080
..sauce her up?
1238
01:05:50,320 --> 01:05:52,000
See you.
Thank you.
1239
01:06:01,120 --> 01:06:02,880
That was full-on.
1240
01:06:04,360 --> 01:06:05,440
Oh!
1241
01:06:30,040 --> 01:06:33,200
Well...it looks the part.
1242
01:06:33,200 --> 01:06:34,960
It does.
1243
01:06:34,960 --> 01:06:41,360
I don't think I've had so much
anticipation about eating a dish.
1244
01:06:41,360 --> 01:06:44,240
Me neither.
Like, talk about build-up.
1245
01:06:44,240 --> 01:06:45,240
Yeah.
1246
01:07:32,640 --> 01:07:35,360
That was spectacular.
1247
01:07:39,560 --> 01:07:42,680
I didn't taste the original one
that he cooked, obviously,
1248
01:07:42,680 --> 01:07:46,040
but THAT - that's something else.
1249
01:07:46,040 --> 01:07:48,400
It's beyond drunken chicken.
1250
01:07:50,920 --> 01:07:54,040
It's perfect,
it's moist, it's tender,
1251
01:07:54,040 --> 01:07:56,360
it's giving your palate a hug
1252
01:07:56,360 --> 01:08:01,240
while it talks to you about
the Shaoxing wine and the chilli.
1253
01:08:01,240 --> 01:08:03,360
It's very clever.
1254
01:08:03,360 --> 01:08:05,480
What he's done
is taken drunken chicken
1255
01:08:05,480 --> 01:08:07,920
and...you know, this isn't
a cover version -
1256
01:08:07,920 --> 01:08:10,440
it's like...
It's a whole new band.
1257
01:08:11,760 --> 01:08:14,160
The drunken chicken broth
is, like...
1258
01:08:15,280 --> 01:08:16,480
..incredible.
1259
01:08:16,480 --> 01:08:19,280
You know? It's a real expression
of how good his palate is.
1260
01:08:19,280 --> 01:08:23,120
And then when it's combined
with the pulled chicken breasts,
1261
01:08:23,120 --> 01:08:28,440
with the tang of the green mango,
the beans and all of the herbs,
1262
01:08:28,440 --> 01:08:31,880
that's when the whole symphony
starts to really go hard.
1263
01:08:31,880 --> 01:08:33,760
You know what it's like?
1264
01:08:33,760 --> 01:08:37,840
Dolly Parton sang... What was the
song - I Will Always Love You?
1265
01:08:37,840 --> 01:08:39,440
Yeah.
Great song.
1266
01:08:39,440 --> 01:08:41,560
Smashing.
Dolly Parton smashed it.
1267
01:08:41,560 --> 01:08:47,280
Then along came Whitney Houston and
just smashed her out of the water.
1268
01:08:47,280 --> 01:08:51,560
That bowl
is the Whitney Houston version.
1269
01:08:51,560 --> 01:08:52,840
Couldn't agree more.
1270
01:08:52,840 --> 01:08:58,840
Alvin's brought us quite possibly
the best dish he has ever made
in his life.
1271
01:09:02,960 --> 01:09:06,080
You know what?
I'm getting shares in Shaoxing wine.
1272
01:09:06,080 --> 01:09:08,160
(LAUGHS)
1273
01:09:39,320 --> 01:09:41,640
Tommy versus Alvin.
1274
01:09:43,600 --> 01:09:46,640
This was a MasterChef battle
for the ages.
1275
01:09:49,880 --> 01:09:54,360
Regardless of the results today,
fellas, a titan is going home.
1276
01:09:57,240 --> 01:09:58,440
Tommy.
1277
01:10:00,640 --> 01:10:02,640
Your fish, the snapper...
1278
01:10:02,640 --> 01:10:03,800
Yep.
1279
01:10:03,800 --> 01:10:06,320
It was cooked beautifully.
1280
01:10:08,800 --> 01:10:10,240
The broth was tasty.
1281
01:10:12,000 --> 01:10:15,720
But where your dish fell short
were the rice cakes.
1282
01:10:18,880 --> 01:10:19,880
Alvin.
1283
01:10:21,080 --> 01:10:23,040
You took a big gamble,
1284
01:10:23,040 --> 01:10:26,320
bringing us a new version
of the dish that made you.
1285
01:10:30,000 --> 01:10:35,400
We think that it might be
the best dish that you've ever cooked
1286
01:10:35,400 --> 01:10:37,560
in your entire life.
1287
01:10:40,040 --> 01:10:42,600
It was truly phenomenal.
1288
01:10:45,880 --> 01:10:47,360
And I'm sorry, Tommy...
1289
01:10:51,240 --> 01:10:53,240
..Alvin's dish was unbeatable...
1290
01:10:55,320 --> 01:10:58,560
..and that means you're going home.
1291
01:11:23,840 --> 01:11:28,640
Tommy, we are losing a favourite
today in many more ways than one.
1292
01:11:28,640 --> 01:11:30,800
Your talent speaks for yourself.
1293
01:11:30,800 --> 01:11:34,840
It has done the whole time
you've been in this place.
1294
01:11:34,840 --> 01:11:37,600
Mate, you are quite simply
the best Vietnamese cook
1295
01:11:37,600 --> 01:11:39,880
that we've ever seen
in this competition.
1296
01:11:42,800 --> 01:11:47,800
You've impacted MasterChef in more
ways than you'll ever realise, mate.
1297
01:11:49,640 --> 01:11:50,920
Jules...
1298
01:11:50,920 --> 01:11:52,120
I...I love Tommy.
1299
01:11:52,120 --> 01:11:54,200
You can't not love Tommy.
1300
01:11:54,200 --> 01:11:56,920
I loved him before I met him
from watching him last season.
1301
01:11:56,920 --> 01:11:59,120
And I love his little boy.
1302
01:11:59,120 --> 01:12:02,200
His little boy calls me Uncle Julie.
(OTHERS LAUGH)
1303
01:12:02,200 --> 01:12:04,760
And, um...he's family to me.
1304
01:12:05,920 --> 01:12:07,000
Thank you.
1305
01:12:07,000 --> 01:12:09,440
Alvin, how would you describe
this guy?
1306
01:12:09,440 --> 01:12:10,840
Um... (CLEARS THROAT)
1307
01:12:10,840 --> 01:12:13,040
It was always tough
battling against Tommy.
1308
01:12:13,040 --> 01:12:15,320
And I know he cooks, like,
banging dishes
1309
01:12:15,320 --> 01:12:17,480
every time
he comes into that kitchen.
1310
01:12:17,480 --> 01:12:20,280
So...it's not a victory to me.
1311
01:12:20,280 --> 01:12:24,640
It's...it's like cooking against
a brother who's just pure joy.
1312
01:12:25,920 --> 01:12:29,480
Although I'm so gutted
that I'm leaving,
1313
01:12:29,480 --> 01:12:31,560
I've got big things at home,
you know?
1314
01:12:31,560 --> 01:12:33,040
I've got big news.
1315
01:12:33,040 --> 01:12:36,440
My partner, Winnie, and I are
expecting another little one.
1316
01:12:36,440 --> 01:12:39,440
There you are!
Ah-ha-ha! Mate!
1317
01:12:39,440 --> 01:12:42,520
Don't worry about it, you know?
No more...no more tears.
1318
01:12:45,360 --> 01:12:48,280
I'm just so happy
for my whole experience.
1319
01:12:48,280 --> 01:12:51,880
Tommy, unfortunately, mate,
it's time to say goodbye.
1320
01:12:56,520 --> 01:12:59,160
(SIGHS) It is here.
Gonna be a big one.
1321
01:13:01,400 --> 01:13:03,480
Although today wasn't my day...
1322
01:13:06,080 --> 01:13:10,000
..I'm leaving this competition
with my head held up high.
1323
01:13:11,560 --> 01:13:12,960
Love you, mate.
1324
01:13:14,240 --> 01:13:16,880
I'm so proud of what I've done
on this show.
1325
01:13:16,880 --> 01:13:20,400
I've made classic, traditional
Vietnamese food,
1326
01:13:20,400 --> 01:13:21,880
and I've shared it with Australia
1327
01:13:21,880 --> 01:13:25,160
and I'm so happy
that I've been able to do that.
1328
01:13:29,000 --> 01:13:30,720
Thank you.
1329
01:13:30,720 --> 01:13:32,000
I love you all.
1330
01:13:32,000 --> 01:13:36,640
Give it up for Tommy, everybody!
(APPLAUSE, CHEERING)
1331
01:13:48,080 --> 01:13:50,960
VOICEOVER: This week
on MasterChef Australia,
1332
01:13:50,960 --> 01:13:53,960
the mystery boxes
are getting bigger.
1333
01:13:53,960 --> 01:13:55,520
ANDY: It's going to be
a sizeable challenge.
1334
01:13:55,520 --> 01:13:58,160
I feel like it's a whole
creature of some sort.
1335
01:13:58,160 --> 01:14:01,200
And so are the expectations.
1336
01:14:01,200 --> 01:14:03,560
DANIEL: The pressure of
the competition is incredible
1337
01:14:03,560 --> 01:14:06,080
because I'm so out of my depth.
1338
01:14:06,080 --> 01:14:07,800
But the biggest shock...
1339
01:14:09,440 --> 01:14:11,440
No.
It can't be.
1340
01:14:13,160 --> 01:14:15,200
Oh, my God!
1341
01:14:15,200 --> 01:14:18,920
..will come from
their toughest critics yet.
1342
01:14:24,200 --> 01:14:26,840
Captions by Red Bee Media
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