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details on the website! Great to see
you.
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details on the website! Great to see
you. Thanks
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details on the website! Great to see
you. Thanks guys!
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00:00:01,000 --> 00:00:04,720
Previously on MasterChef Australia...
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00:00:04,720 --> 00:00:08,080
..a massive three-round elimination.
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00:00:08,080 --> 00:00:10,840
TOMMY: I'm working like a madman.
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..started with six cooks
giving it their all.
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ANDY: Wow. Chicken skin dessert.
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00:00:16,160 --> 00:00:19,200
MONTANA: This is definitely creative
and out of the box.
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00:00:19,200 --> 00:00:22,160
But it came down to two titans.
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Go, Alvin!
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They both brought out the big guns...
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Oh, I'm so happy with that.
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Drunken chicken 2.0.
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JOCK: This is a pearler.
ANDY: dish that broke the internet.
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..but Tommy was the one
to say goodbye.
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TOMMY: I'm leaving this competition
with my head held up high.
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I love you all.
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Give it up for Tommy, everybody!
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I'm so proud of what I've done
on this show.
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Tonight, it's a mega mystery box.
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DANIEL: The pressure of the
competition is incredible
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00:00:56,080 --> 00:00:57,920
because I'm so out of my depth.
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But one tiny mistake could
have huge consequences.
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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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00:01:10,200 --> 00:01:12,080
# You're up, then you're down
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00:01:12,080 --> 00:01:13,880
# 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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00:01:21,080 --> 00:01:22,960
# You're yes, then you're no
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00:01:22,960 --> 00:01:24,720
# You're in, then you're out
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# You're up, then you're down. #
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Good morning.
Good morning, good morning!
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Good morning, everybody.
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Tommy went home last night.
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It was an epic battle.
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I mean, it's like going
in a duel with your brother.
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I'm still a bit scarred,
but I survived it.
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And I'm here to fight
for another day.
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ANDY: Here we go!
ALDO: Huge boxes!
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Good wine under there, maybe.
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Come and find a big old box!
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Any box!
They're huge.
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Ooh, it's a big box!
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I'm going here.
Alrighty.
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Can basically fit a whole apartment
in it.
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It's a big one.
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It's a big one.
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ANDY: Good morning, everybody.
Good morning!
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Mel, welcome back.
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MELISSA: Thank you.
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Morning, all.
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Let's address the elephant
in the room.
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Or rather, the super-sized
mystery box on your benches.
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Today you'll need to showcase
whatever is under there
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in your finished dish.
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And trust me, it's going to
be a sizeable challenge.
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Got one laugh. That was good.
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It's all I need.
I'll laugh.
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I'm with you, man.
I'm with you. It was funny.
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Julie, what do you reckon's under
there? Any guesses?
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Oh, gosh. Maybe, like, it's a whole
creature of some sort.
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OK, nice.
We'll see if that comes true.
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Righto. Let's get to it.
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You can lift your lids now.
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Oh, they're miniature ingredients!
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Yes!
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There's teeny, tiny little prawns.
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How cute.
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Oh, my God! They're so tiny!
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Little, itty-bitty ingredients.
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Oh, it's so cute.
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As you can see, everything
in this box is teeny-weeny,
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itty-bitty miniature.
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So...
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..we have school prawns.
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So much flavour.
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Baby cauliflower, quail, micro
basil, chardonnay, baby mandarins.
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Baby mandarins are sour
and delicious.
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Fresh garlic.
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00:04:01,240 --> 00:04:03,600
Mini Oreos - my favourite.
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00:04:04,720 --> 00:04:09,240
Oreo cookies are dark chocolate
and have a nice bitterness.
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00:04:09,240 --> 00:04:10,640
Tiny tomatoes.
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ALDO: The tomatoes. Seriously!
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How are you going to cut
those tomatoes?
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And one pocket-sized plate.
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00:04:15,720 --> 00:04:17,240
ALVIN: Oh, my God.
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A tiny plate as well.
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Baby mandarins
I've never seen before.
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00:04:26,640 --> 00:04:29,640
I'm not sure how baby mandarins
are made.
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Like, I'm not sure whether...
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JULIE: Do we need to have the talk?
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When a mummy mandarin and a daddy
mandarin really love each other...
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00:04:40,640 --> 00:04:43,240
And that's where baby mandarins
come from.
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In this challenge, we want you
to really use your skills
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00:04:50,800 --> 00:04:56,000
and bring us a hugely tasty dish
with these teeny, tiny ingredients.
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00:04:57,080 --> 00:05:01,480
And it has to fit on a plate
like the one that's in your box.
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00:05:02,960 --> 00:05:04,520
Make it delicious.
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00:05:04,520 --> 00:05:07,000
Focus on the details.
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00:05:07,000 --> 00:05:10,800
We might be looking for a small
plate, but we're looking for food
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00:05:10,800 --> 00:05:12,880
that's got massive flavour.
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00:05:14,280 --> 00:05:16,120
At this stage of the competition,
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00:05:16,120 --> 00:05:19,200
anything you make will be put
under the microscope.
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00:05:19,200 --> 00:05:22,160
So bring us something tiny
but mighty.
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00:05:23,320 --> 00:05:26,360
You will have 60 minutes to cook us
a dish
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00:05:26,360 --> 00:05:28,800
using at least one
of these ingredients.
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00:05:28,800 --> 00:05:32,280
Cook one of the bottom three dishes
today and you'll find yourselves
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00:05:32,280 --> 00:05:36,680
in tomorrow's pressure test,
where one of you will be going home.
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00:05:36,680 --> 00:05:38,280
And of course, you will have access
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00:05:38,280 --> 00:05:41,040
to the usual underbench pantry
as well.
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00:05:41,040 --> 00:05:42,400
But whatever you cook,
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it must fit on one of those teeny,
tiny, little plates.
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Remember, good things come
in small packages,
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and your time starts now.
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KEYMA: Oh, my God, mystery box,
60 minutes,
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00:05:59,560 --> 00:06:01,160
it's getting harder and harder.
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00:06:02,520 --> 00:06:05,800
All those tiny ingredients
are amazing. They look beautiful.
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00:06:05,800 --> 00:06:08,040
So cute in the box!
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00:06:08,040 --> 00:06:10,680
The baby mandarins are kind
of winking at me
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00:06:10,680 --> 00:06:12,920
and I want to make a dessert.
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00:06:12,920 --> 00:06:17,800
So I want to make a creme caramel
with mandarin flavour,
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00:06:17,800 --> 00:06:23,840
some candied mandarin and some sort
of Chantilly cream on top.
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00:06:23,840 --> 00:06:26,160
Infusing that creme caramel
with mandarin peel
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00:06:26,160 --> 00:06:28,840
comes from the Spanish kind
of desserts.
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00:06:28,840 --> 00:06:31,880
So all of them, they normally use
cinnamon and orange peel
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00:06:31,880 --> 00:06:34,640
to infuse their creams
and their pastries.
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00:06:36,360 --> 00:06:39,480
First thing I have to do
is heat up the milk,
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00:06:39,480 --> 00:06:43,480
almost to simmer point
so the mandarin can infuse
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00:06:43,480 --> 00:06:46,360
and then let it cook for 30 minutes
in the oven
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00:06:46,360 --> 00:06:49,240
so I don't have much time to make it.
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00:06:49,240 --> 00:06:50,520
DANIEL: Creme caramel, Keyma?
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00:06:50,520 --> 00:06:52,280
Yes.
I love it.
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00:06:52,280 --> 00:06:54,280
Yummy!
You've got it, girl.
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00:06:54,280 --> 00:06:59,600
Massive mystery box,
tiny ingredients, huge consequences.
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00:06:59,600 --> 00:07:02,560
Bottom three dishes are going
into a pressure test tomorrow.
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00:07:02,560 --> 00:07:04,600
They don't want to be a bottom dish
today.
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00:07:04,600 --> 00:07:06,560
(CHORTLES)
'Cause we know what's coming.
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00:07:06,560 --> 00:07:09,080
You do not want to be there at all.
MELISSA: No.
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00:07:09,080 --> 00:07:10,240
What do you reckon you do?
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00:07:10,240 --> 00:07:12,320
If I were in this competition today,
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00:07:12,320 --> 00:07:14,520
I'd probably do something
with the quail
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00:07:14,520 --> 00:07:16,000
and maybe just cook it over coals.
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00:07:16,000 --> 00:07:19,800
Make sort of a sweet, sticky glaze
with the charred baby mandarins
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00:07:19,800 --> 00:07:22,000
and the tomatoes and the chardonnay.
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00:07:22,000 --> 00:07:25,000
And then I would fry the school
prawns until they're really crispy
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00:07:25,000 --> 00:07:27,640
and then blitz them up and make
a little crumb over the top.
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00:07:27,640 --> 00:07:29,840
Maybe pickle the cauliflower.
That's not bottom three.
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00:07:29,840 --> 00:07:31,120
Yes!
That's top of the class.
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00:07:31,120 --> 00:07:32,360
Oh, thank you.
Top of the class.
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00:07:32,360 --> 00:07:34,200
What's your top-of-the-class dish?
I'm cooking...
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00:07:34,200 --> 00:07:35,280
..I look at the quail
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00:07:35,280 --> 00:07:38,200
and I'm thinking those baby
mandarins are sour and delicious.
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00:07:38,200 --> 00:07:40,480
Some obviously chardonnay wine
in there.
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00:07:40,480 --> 00:07:42,120
Mini bottle.
Yeah.
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00:07:42,120 --> 00:07:44,480
Satay steaks, quail satay.
Ooh!
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00:07:44,480 --> 00:07:47,560
Like a little plate
and with a bunch of satay sticks,
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00:07:47,560 --> 00:07:51,520
reduction, sticky, jammy
on the hibachi, everyone's happy.
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00:07:51,520 --> 00:07:53,400
Yeah. I'd be looking
at that cauliflower,
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00:07:53,400 --> 00:07:56,160
and that thing roasted hard
and blackened right up
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00:07:56,160 --> 00:07:59,600
with a reduction with a glaze
of the baby mandarins
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00:07:59,600 --> 00:08:01,360
and the chardonnay as well.
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00:08:01,360 --> 00:08:02,960
And that would just be
my centrepiece.
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00:08:02,960 --> 00:08:04,960
I think this is deceptively hard...
It is.
168
00:08:04,960 --> 00:08:08,360
..this challenge because
we've asked for a...
Delicate.
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00:08:08,360 --> 00:08:11,560
Yeah. A delicate plate of food
with buckets of flavour.
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00:08:11,560 --> 00:08:13,240
(LAUGHS)
That's the challenge on this one.
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00:08:13,240 --> 00:08:15,560
And I think it's a pretty hard one.
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00:08:15,560 --> 00:08:17,200
SARAH: They're so baby.
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00:08:17,200 --> 00:08:19,960
My nails aren't long enough
to help me out here.
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00:08:19,960 --> 00:08:25,160
I am going to make a seared quail
and a sauce vierge
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00:08:25,160 --> 00:08:28,040
using the mandarins,
the cherry tomatoes and wine,
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00:08:28,040 --> 00:08:30,720
and making a really beautiful kind
of dressing on top.
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00:08:32,800 --> 00:08:37,520
I am doing just a little roasted
quail and a cauliflower cream.
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00:08:37,520 --> 00:08:41,000
Competition is definitely fierce
so I'm gonna give today everything.
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ALVIN: This is so bloody tiny!
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00:08:44,240 --> 00:08:47,640
I'm going to try and make
a tiny cauliflower
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00:08:47,640 --> 00:08:50,120
and school prawns san choy bow.
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00:08:50,120 --> 00:08:52,480
Tiny box, big flavours -
183
00:08:52,480 --> 00:08:54,400
that's what it's all about today.
184
00:08:54,400 --> 00:08:58,240
I'm going to be doing
a beautiful quail dumpling.
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00:08:58,240 --> 00:09:00,000
I'm gonna make a mandarin oil.
186
00:09:00,000 --> 00:09:03,240
So it's all about just ramping up
the flavour
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00:09:03,240 --> 00:09:05,200
of these tiny, little ingredients.
188
00:09:05,200 --> 00:09:08,320
Are you alright there?
Yeah, I'm good. How are you?
189
00:09:08,320 --> 00:09:10,000
Good.
What are you cooking?
190
00:09:10,000 --> 00:09:12,280
Tomato salad.
Oh, yeah? Great.
191
00:09:12,280 --> 00:09:15,080
Look at this. Beautiful.
Beautiful. Wrap and rest.
192
00:09:16,600 --> 00:09:19,680
Never, never, ever in my life
done anything so small,
193
00:09:19,680 --> 00:09:23,240
nothing so delicate.
It's like such not myself.
194
00:09:23,240 --> 00:09:25,120
But, you know, it's MasterChef,
195
00:09:25,120 --> 00:09:27,760
you've gotta do whatever gets asked
to you, so bring it on.
196
00:09:27,760 --> 00:09:31,080
Normally, my style of cooking,
it's a very...
197
00:09:31,080 --> 00:09:35,400
..rough, rustic, generous
Italian food,
198
00:09:35,400 --> 00:09:36,760
jampacked of flavour.
199
00:09:36,760 --> 00:09:39,120
And having those little ingredients,
200
00:09:39,120 --> 00:09:42,280
it's something that I will never
consider to cook with in my life.
201
00:09:42,280 --> 00:09:45,000
They're very tiny.
I need to be very super careful
202
00:09:45,000 --> 00:09:47,840
because sometimes I'm very rough
as well.
203
00:09:47,840 --> 00:09:51,200
I got big hands, I can squash them,
everything so easily.
204
00:09:51,200 --> 00:09:53,840
I'm gonna make a panzanella salad,
205
00:09:53,840 --> 00:09:56,360
which, it's normally
a classic tomato salad
206
00:09:56,360 --> 00:09:59,720
but with a little bit of
crunchy bits and pieces in.
207
00:09:59,720 --> 00:10:03,320
Panzanella, for Tuscan people,
it's the bread.
208
00:10:03,320 --> 00:10:07,520
But for us, down to Naples,
a panzanella is just a few croutons
209
00:10:07,520 --> 00:10:11,760
to soak it up the juice of tomatoes
but predominant has to be tomatoes.
210
00:10:11,760 --> 00:10:14,280
Because I don't have bread
to work with
211
00:10:14,280 --> 00:10:16,360
to put in this little tomato salad,
212
00:10:16,360 --> 00:10:19,800
I need to make a little crostini,
which is just an olive oil bread.
213
00:10:19,800 --> 00:10:21,520
Just toasted.
214
00:10:21,520 --> 00:10:23,080
I just got to keep calm.
215
00:10:24,520 --> 00:10:26,600
All of our crostini needs to add
that crunch
216
00:10:26,600 --> 00:10:29,240
that it's going to be missing
from the bread.
217
00:10:29,240 --> 00:10:33,160
It's gonna be baked in the oven,
and then it's gonna be finish it off.
218
00:10:33,160 --> 00:10:35,320
Definitely it's not my strength
making something delicate,
219
00:10:35,320 --> 00:10:37,000
but, you know, you've
gotta push the boat.
220
00:10:37,000 --> 00:10:38,960
We just at the pointy end
of the competition
221
00:10:38,960 --> 00:10:41,120
and everything needs to start
to come all together.
222
00:10:41,120 --> 00:10:44,520
Big box, little ingredients,
huge expectations
223
00:10:44,520 --> 00:10:46,640
and 45 minutes to go.
224
00:10:46,640 --> 00:10:49,760
Today, I'm cooking with
this little, little...
225
00:10:49,760 --> 00:10:51,960
..dainty little thing.
226
00:10:51,960 --> 00:10:56,320
I try to imagine cooking with quails
for my sons,
227
00:10:56,320 --> 00:10:58,520
how many quails
I would have to cook.
228
00:10:58,520 --> 00:11:01,680
We'd need, like,
three flocks of them.
229
00:11:01,680 --> 00:11:05,080
So this is not the size food
I'm used to cooking.
230
00:11:05,080 --> 00:11:07,840
Oh, poor little thing.
231
00:11:07,840 --> 00:11:11,440
If anybody left my house,
or my cooking school
232
00:11:11,440 --> 00:11:13,960
and needed to swing through
a drive-through on the way home
233
00:11:13,960 --> 00:11:15,360
'cause they were still hungry,
234
00:11:15,360 --> 00:11:18,520
I would consider that
to be an epic personal fail.
235
00:11:18,520 --> 00:11:20,320
Hey, Julie.
Hello.
236
00:11:20,320 --> 00:11:21,520
What's going on here?
237
00:11:21,520 --> 00:11:25,480
I'm gonna do a quail mandarin
with some cauliflower puree
238
00:11:25,480 --> 00:11:27,000
and really nice sauce.
239
00:11:27,000 --> 00:11:30,720
Instead of doing a duck a l'orange,
you're doing a quail a l'mandarin.
240
00:11:30,720 --> 00:11:31,720
Mandarin!
241
00:11:31,720 --> 00:11:34,880
Baby mandarin.
I mean, that's pretty cool.
242
00:11:34,880 --> 00:11:36,600
BOTH: Keyma.
243
00:11:36,600 --> 00:11:38,040
Hello, guys.
244
00:11:38,040 --> 00:11:41,400
So, I'm doing creme caramel
with a mandarin peel
245
00:11:41,400 --> 00:11:47,760
and, um, I'm thinking some candied
mandarin to go on top of that,
246
00:11:47,760 --> 00:11:50,480
to just decorate
that beautiful creme caramel.
247
00:11:50,480 --> 00:11:51,960
Massive pressure.
Mm.
248
00:11:51,960 --> 00:11:54,240
Like, there's a lot of work
in a creme caramel
249
00:11:54,240 --> 00:11:56,760
and then by the time you get
that cooled down,
250
00:11:56,760 --> 00:11:59,280
you've got to plate up,
you're gonna be...
I'm gonna be on the edge.
251
00:11:59,280 --> 00:12:00,840
It's a risk.
Yes.
252
00:12:00,840 --> 00:12:03,360
You...you love a risk!
I like that.
I love risking it!
253
00:12:03,360 --> 00:12:05,400
Yeah.
Risk it for the biscuit.
254
00:12:05,400 --> 00:12:06,680
You know me now.
Guess what.
255
00:12:06,680 --> 00:12:08,520
Guess when we're going to come back.
When?
256
00:12:08,520 --> 00:12:11,240
When you're just about
to turn it out. Good luck.
257
00:12:11,240 --> 00:12:14,520
Stop it, you guys!
Oh, my God. Go away.
258
00:12:14,520 --> 00:12:16,440
45 minutes to go.
259
00:12:16,440 --> 00:12:18,560
I check on my creme caramel mixture.
260
00:12:20,560 --> 00:12:22,800
Oh, my God, this is not working.
261
00:12:24,640 --> 00:12:26,160
(SIGHS)
262
00:12:26,160 --> 00:12:28,880
My creme caramel has curdled.
263
00:12:28,880 --> 00:12:30,160
I'm freaking out.
264
00:12:31,360 --> 00:12:34,400
I just curdled the...
the whole thing.
265
00:12:34,400 --> 00:12:36,440
Oh, I'm so stressed.
266
00:12:36,440 --> 00:12:38,880
I'm just running out of time.
267
00:12:48,640 --> 00:12:52,200
KEYMA: I'm a bit stressed
because I've lost, like, 20 minutes
268
00:12:52,200 --> 00:12:54,600
because my first creme caramel
failed.
269
00:12:54,600 --> 00:12:57,080
Obviously, the citrus
from the mandarin
270
00:12:57,080 --> 00:12:59,440
just curdled the whole thing
so I'm...
271
00:12:59,440 --> 00:13:02,600
..I'm just thinking what to do.
272
00:13:04,520 --> 00:13:06,320
I have to start all over again
273
00:13:06,320 --> 00:13:08,840
and I have to make this
as fast as I can
274
00:13:08,840 --> 00:13:12,080
so it can go in the oven
at least 30 minutes.
275
00:13:12,080 --> 00:13:14,920
Oh, my God, I'm so nervous.
276
00:13:14,920 --> 00:13:19,360
But in my life, I've learned
that as a mum, I have to keep going.
277
00:13:19,360 --> 00:13:21,200
Even if the house is falling apart,
278
00:13:21,200 --> 00:13:24,360
you have to make yourself
strong enough to keep going
279
00:13:24,360 --> 00:13:26,120
and...and fix things...
280
00:13:27,800 --> 00:13:32,560
..and not really show the kids
that you are actually freaking out.
281
00:13:34,600 --> 00:13:36,880
Billie!
Billie.
Hi, hello.
282
00:13:36,880 --> 00:13:39,160
She's got her famous mixer out.
(CHUCKLES)
283
00:13:39,160 --> 00:13:40,680
What could that mean for today?
284
00:13:40,680 --> 00:13:43,800
I'm doing cookies and cream
choux buns with a...
285
00:13:43,800 --> 00:13:44,880
Ooh.
Yeah.
286
00:13:44,880 --> 00:13:47,640
..adding in the mandarin, making
a bit of a jam out of that as well.
287
00:13:47,640 --> 00:13:48,840
Ooh!
So...
288
00:13:48,840 --> 00:13:50,480
OK. I'm into that.
Yeah!
289
00:13:50,480 --> 00:13:53,440
Inside, there's gonna be
a mandarin caramel
290
00:13:53,440 --> 00:13:55,760
and cookies-and-cream mixture
as well.
291
00:13:55,760 --> 00:13:57,440
Such a great idea.
Yeah. That is a doozy.
292
00:13:57,440 --> 00:13:59,120
Yeah, well, I saw the Oreos and...
293
00:13:59,120 --> 00:14:00,680
Yeah, I knew you would go
to the Oreos!
294
00:14:00,680 --> 00:14:03,080
..and these to chocolate orange.
And choux pastry in 60 minutes.
295
00:14:03,080 --> 00:14:04,360
Confident? Happy?
296
00:14:04,360 --> 00:14:07,760
I think if I move quickly,
I can do it in 60.
297
00:14:07,760 --> 00:14:09,960
It's more important than ever
to stay safe.
298
00:14:09,960 --> 00:14:12,800
You don't want to be bottom three,
I'm guessing.
No, I don't want to be bottom three.
299
00:14:12,800 --> 00:14:14,640
Especially with only three
contestants.
300
00:14:14,640 --> 00:14:15,760
Yeah.
So, yeah.
301
00:14:15,760 --> 00:14:18,240
Planning to stay safe today.
BOTH: We'll be back.
302
00:14:19,960 --> 00:14:23,600
I've done the pastry
for my tiny, little choux buns
303
00:14:23,600 --> 00:14:27,080
and now I'm going to make
the Oreo craquelin
304
00:14:27,080 --> 00:14:28,560
that goes on top of the choux pastry.
305
00:14:30,320 --> 00:14:32,960
It gives it a nice crisp layer
on the outside
306
00:14:32,960 --> 00:14:35,120
but also makes them cook
really evenly.
307
00:14:40,920 --> 00:14:42,760
DANIEL: Alrighty.
308
00:14:42,760 --> 00:14:44,160
Start with you.
309
00:14:44,160 --> 00:14:47,000
I'm gonna be making,
like, a fancy quail breast
310
00:14:47,000 --> 00:14:51,400
and I'm gonna serve it on, like, a
roasted little cherry tomato sauce,
311
00:14:51,400 --> 00:14:54,880
which I've got the school prawns
and the quail bones and everything,
312
00:14:54,880 --> 00:14:57,800
and I'm just gonna get, like,
a sauce-type thing going.
313
00:14:57,800 --> 00:15:00,400
I suppose like a jus,
I just don't know what to call it.
314
00:15:00,400 --> 00:15:03,000
And I'm gonna put, obviously,
the basil and the garlic
315
00:15:03,000 --> 00:15:05,160
and all that sort of thing and
it's gonna make it really pungent.
316
00:15:05,160 --> 00:15:07,440
And I'm gonna do some charred
cauliflower florets as well.
317
00:15:07,440 --> 00:15:09,480
It's gonna be served
just next to the quail breast.
318
00:15:09,480 --> 00:15:12,240
Very kind of refined Melbourne bar,
sort of...
319
00:15:12,240 --> 00:15:13,640
..you know, wine-bar-type thing,
320
00:15:13,640 --> 00:15:15,520
which is a little bit different
for me.
321
00:15:15,520 --> 00:15:19,320
If someone told me a few months ago
that I would be on MasterChef,
322
00:15:19,320 --> 00:15:21,800
making dainty, little delicate food,
323
00:15:21,800 --> 00:15:24,600
like, I would not have
believed them.
324
00:15:24,600 --> 00:15:27,080
I'm a firefighter from Darwin.
325
00:15:27,080 --> 00:15:29,240
Look at you go!
(CHUCKLES)
326
00:15:29,240 --> 00:15:31,600
You're like the...
You're in the top 10
327
00:15:31,600 --> 00:15:33,720
and you're getting all fancy,
I really, really like it.
328
00:15:33,720 --> 00:15:36,040
It makes my hands look huge,
this little leg.
329
00:15:36,040 --> 00:15:37,840
(BOTH LAUGH)
330
00:15:39,680 --> 00:15:42,760
I'm just as shocked as anyone
that I'm here in the top nine.
331
00:15:42,760 --> 00:15:45,920
But at the same time,
I've been working my...
332
00:15:45,920 --> 00:15:47,960
..stubby fingers to the bone.
333
00:15:47,960 --> 00:15:52,920
I just feel like you've got other
contestants who are just experts
334
00:15:52,920 --> 00:15:54,280
at what they do.
335
00:15:54,280 --> 00:15:57,800
You've got Aldo,
who knows his food back to front.
336
00:15:57,800 --> 00:16:00,960
Julie is Julie.
We don't need to go into that.
337
00:16:00,960 --> 00:16:04,080
Billie, who is incredible
at desserts,
338
00:16:04,080 --> 00:16:06,160
er, you feel that imposter syndrome.
339
00:16:06,160 --> 00:16:09,640
Why am I here?
What is it that I am good at?
340
00:16:09,640 --> 00:16:12,360
The pressure of the competition
is incredible
341
00:16:12,360 --> 00:16:15,960
because you are constantly
being tested.
342
00:16:17,480 --> 00:16:19,480
Just sort of push myself
on these sort of days
343
00:16:19,480 --> 00:16:22,360
and...push myself
out of my comfort zones.
344
00:16:24,960 --> 00:16:26,320
Oh, so good.
345
00:16:26,320 --> 00:16:28,600
Tiny, tiny, tiny ingredients.
MINDY: Oh, my God. (LAUGHS)
346
00:16:28,600 --> 00:16:30,760
Tiny ingredients.
Hopefully, loads of flavour.
347
00:16:32,000 --> 00:16:33,800
Alvin.
Hi, Mel.
348
00:16:33,800 --> 00:16:36,640
(LAUGHS)
These ingredients make me look fat.
349
00:16:36,640 --> 00:16:38,160
(LAUGHS)
350
00:16:39,680 --> 00:16:41,480
(KEYMA HUFFS)
351
00:16:43,600 --> 00:16:45,120
Oh, my God.
352
00:16:46,200 --> 00:16:49,240
You started with a little bit,
we are asking a lot.
353
00:16:49,240 --> 00:16:50,840
30 minutes to go!
354
00:16:50,840 --> 00:16:52,440
30 minutes!
Let's go!
355
00:16:55,400 --> 00:16:58,200
MINDY: I am getting into this quail
super fast.
356
00:16:58,200 --> 00:17:01,520
Need to kind of debone it,
get all of that flesh away.
357
00:17:01,520 --> 00:17:03,000
You know, you have to be
really careful
358
00:17:03,000 --> 00:17:05,640
with those tiny, little quail bones.
359
00:17:06,800 --> 00:17:10,400
JULIE: I've got the sauce under way
for my quail a l'mandarin.
360
00:17:11,760 --> 00:17:13,520
And I taste the sauce.
361
00:17:13,520 --> 00:17:16,680
And it's quite sour, even bitter.
362
00:17:16,680 --> 00:17:18,640
And I taste the mandarin on its own
363
00:17:18,640 --> 00:17:20,960
and they are a sour little number.
364
00:17:22,600 --> 00:17:24,920
But that's good
because actually the sourness
365
00:17:24,920 --> 00:17:27,320
gives another level to this sauce
366
00:17:27,320 --> 00:17:29,240
but I will need to sweeten it up,
367
00:17:29,240 --> 00:17:31,840
so I tip in some of that
itty-bitty bottle of wine.
368
00:17:33,520 --> 00:17:34,920
Mon.
Yeah.
369
00:17:34,920 --> 00:17:36,640
You got a little bit of extra
bench space.
370
00:17:36,640 --> 00:17:39,360
Do I?
No. Joking.
No?!
371
00:17:39,360 --> 00:17:41,200
(CHUCKLES) I'm just teasing you.
372
00:17:41,200 --> 00:17:44,400
I got all the components
to make a panzanella salad,
373
00:17:44,400 --> 00:17:45,640
except the bread
374
00:17:45,640 --> 00:17:47,200
so I made olive oil crostini.
375
00:17:47,200 --> 00:17:48,720
# Whoa-oh-oh-oh. #
376
00:17:48,720 --> 00:17:51,440
The crostini, once they're
coming out of the oven,
377
00:17:51,440 --> 00:17:52,840
they need to be deep-fried.
378
00:17:52,840 --> 00:17:55,880
So deep-frying, they will puff
and add that crunch,
379
00:17:55,880 --> 00:17:57,880
that it's going to be missing
from the bread.
380
00:17:57,880 --> 00:17:59,560
Oh, no.
381
00:18:00,760 --> 00:18:02,680
But they're actually not puffing.
382
00:18:02,680 --> 00:18:04,960
Oh... (SIGHS)
383
00:18:04,960 --> 00:18:07,200
This crostini, they're not going
the way that I wanted.
384
00:18:07,200 --> 00:18:08,920
Oh, my God,
I'm getting stressed out.
385
00:18:08,920 --> 00:18:11,000
So I really don't know what to do.
386
00:18:11,000 --> 00:18:13,680
But I said that there was gonna be
crunchy element
387
00:18:13,680 --> 00:18:15,000
in this tomato salad,
388
00:18:15,000 --> 00:18:17,360
so I've got no other option
than praying.
389
00:18:19,680 --> 00:18:22,520
SARAH: For the quail,
it's, like, 60 degrees, right?
390
00:18:22,520 --> 00:18:24,560
Like chicken?
MINDY: Low, yep.
391
00:18:30,000 --> 00:18:31,080
Get some!
392
00:18:31,080 --> 00:18:33,200
Whoo!
Alvin!
393
00:18:33,200 --> 00:18:34,640
Yeah!
394
00:18:34,640 --> 00:18:36,640
Oh, it's hard enough trying
to debone this little thing,
395
00:18:36,640 --> 00:18:37,960
it's like microsurgery.
396
00:18:37,960 --> 00:18:39,560
I'm in there
and my hands are shaking.
397
00:18:39,560 --> 00:18:42,840
I've deboned the quail
and I'm gonna sear that off later.
398
00:18:42,840 --> 00:18:45,360
And I've got my sauce thing
on the go here.
399
00:18:45,360 --> 00:18:49,160
The tomatoes, being so small,
they are very acidic and very sweet,
400
00:18:49,160 --> 00:18:51,240
but you char them
and really roast them down,
401
00:18:51,240 --> 00:18:53,640
it just brings a different level
of sweetness out.
402
00:18:53,640 --> 00:18:55,440
Daniel.
G'day, guys. How are we?
403
00:18:55,440 --> 00:18:58,600
What's going on?
I'm doing a pan-seared quail breast.
404
00:18:58,600 --> 00:18:59,600
Cool.
OK.
405
00:18:59,600 --> 00:19:02,600
I've got, like, a real mean
sauce-broth type thing going,
406
00:19:02,600 --> 00:19:03,960
it's gonna be quite thick.
407
00:19:03,960 --> 00:19:07,120
What are you calling the sauce?
It's a jus or it's a butter...
408
00:19:07,120 --> 00:19:09,120
A beurre blanc or it's a...
What is it?
409
00:19:10,400 --> 00:19:12,560
Yeah.
Tomato butter sauce?
410
00:19:12,560 --> 00:19:16,360
Um, the thing is, is if you don't
know what you're cooking,
411
00:19:16,360 --> 00:19:19,480
then, how are you gonna get
to the point of what it is?
412
00:19:21,080 --> 00:19:22,600
Oh, I mean, I know...
413
00:19:22,600 --> 00:19:25,240
I know...how...how to cook it
and everything...
414
00:19:26,560 --> 00:19:28,400
Um... (STAMMERS)
415
00:19:43,520 --> 00:19:45,720
..the thing is, if you don't know
what you're cooking,
416
00:19:45,720 --> 00:19:47,320
then how are you gonna get
417
00:19:47,320 --> 00:19:49,400
to the end point of what it is?
I mean, I know...
418
00:19:49,400 --> 00:19:52,520
I know...how I've cooked...
How to cook it and everything...
419
00:19:53,800 --> 00:19:56,080
I'm trying to explain the sauce.
420
00:19:56,080 --> 00:19:58,800
I want, like, this nice
pan-seared quail breast
421
00:19:58,800 --> 00:20:01,040
and some sort of sauce thing.
422
00:20:01,040 --> 00:20:03,080
It's a sauce, a jus,
essentially, I suppose.
423
00:20:03,080 --> 00:20:05,800
A jus or a...
beurre blanc-esque thing.
424
00:20:05,800 --> 00:20:08,760
It's really hard, particularly
for me, to articulate it.
425
00:20:10,360 --> 00:20:13,520
You've got 20 minutes
to condense what it is.
426
00:20:13,520 --> 00:20:14,640
Yep.
427
00:20:14,640 --> 00:20:16,360
Good luck.
Thank you.
428
00:20:16,360 --> 00:20:17,520
(SIGHS)
429
00:20:17,520 --> 00:20:21,640
Now I don't really quite know
if what I'm doing is...right.
430
00:20:21,640 --> 00:20:24,680
Oh, I must sound like a bloody goose.
431
00:20:24,680 --> 00:20:26,920
It's like, oh, my God,
I'm so out of my depth.
432
00:20:26,920 --> 00:20:28,320
I don't know what I did wrong!
433
00:20:28,320 --> 00:20:31,520
Sometimes, I struggle trying
to explain what I mean
434
00:20:31,520 --> 00:20:35,600
when it comes to food and I need to
learn the food language and the...
435
00:20:35,600 --> 00:20:38,840
..and the terminologies of things
because I...I struggle with that.
436
00:20:40,240 --> 00:20:44,760
But I'm not gonna worry about the
classification of what the sauce is.
437
00:20:45,920 --> 00:20:51,240
So I decide I'm gonna thicken it
with equal parts flour and butter.
438
00:20:51,240 --> 00:20:54,400
And on the heat, I'm gonna drop these
little bits in at a time and whisk it
439
00:20:54,400 --> 00:20:57,240
and it'll emulsify the butter
and it will thicken with the flour
440
00:20:57,240 --> 00:21:00,600
and it should be like a beautiful
glossy coating of a sauce.
441
00:21:00,600 --> 00:21:05,080
But I'm gonna have to trust my gut
here and hope for the damn best.
442
00:21:06,040 --> 00:21:08,040
And nail the cook on the quail.
443
00:21:10,560 --> 00:21:12,160
KEYMA: Time is running out
444
00:21:12,160 --> 00:21:14,960
and I'm trying to work through
all the elements
445
00:21:14,960 --> 00:21:17,880
to go with my creme caramel.
446
00:21:17,880 --> 00:21:20,840
I've done a mandarin syrup
and I have candied mandarin
447
00:21:20,840 --> 00:21:22,480
and everything is very, very sweet
448
00:21:22,480 --> 00:21:25,240
so I need to kind of balance
the whole dish with something
449
00:21:25,240 --> 00:21:28,040
and I'm thinking mini Oreos.
450
00:21:28,040 --> 00:21:29,520
I mean, that's dark chocolate
451
00:21:29,520 --> 00:21:33,560
and it will just cut through
the richness of the creme caramel.
452
00:21:33,560 --> 00:21:37,360
I'm gonna use all the little
biscuits to create kind of a soil
453
00:21:37,360 --> 00:21:38,600
with the Oreos
454
00:21:38,600 --> 00:21:42,320
and that will add some of that...
bitterness to the dish.
455
00:21:42,320 --> 00:21:45,760
But, meanwhile,
time is slipping away
456
00:21:45,760 --> 00:21:48,680
and I need to get these
creme caramels out of the oven.
457
00:21:48,680 --> 00:21:52,400
One of them is jiggly
and the other one looks a bit sad.
458
00:21:52,400 --> 00:21:54,200
So I'm just thinking
I can't risk it,
459
00:21:54,200 --> 00:21:56,640
I need to put them in the freezer.
460
00:21:57,680 --> 00:21:59,880
Let's hope that they set.
461
00:22:01,320 --> 00:22:04,280
JULIE: The sauce is going,
puree's done, quail's cooked
462
00:22:04,280 --> 00:22:07,160
and I've got my little garnishes
just about ready to go.
463
00:22:07,160 --> 00:22:10,240
I think I'm giving myself enough time
to balance that sauce,
464
00:22:10,240 --> 00:22:13,000
which is gonna be, I think, probably
the most essential ingredient
465
00:22:13,000 --> 00:22:14,680
on the plate.
466
00:22:14,680 --> 00:22:17,040
How are you going, Jules?
Alright, I think.
467
00:22:17,040 --> 00:22:19,960
Quail a l'orange,
uh, quail a l'mandarin.
468
00:22:19,960 --> 00:22:23,280
(LAUGHS) Quail a l'mandarin.
469
00:22:23,280 --> 00:22:24,560
Happy?
470
00:22:24,560 --> 00:22:27,840
Yeah, look, I think this little one
will rest to a nice temp.
471
00:22:27,840 --> 00:22:29,600
I had a thermometer in it
and then I realised
472
00:22:29,600 --> 00:22:32,040
I got no idea what temperature
you're meant to do it to!
473
00:22:32,040 --> 00:22:33,520
(ALL LAUGH)
474
00:22:33,520 --> 00:22:35,600
So it's pretty pointless information.
(LAUGHS)
475
00:22:35,600 --> 00:22:37,120
So what did you do?
476
00:22:37,120 --> 00:22:39,040
Took it straight off,
realised it needed a bit longer.
477
00:22:39,040 --> 00:22:41,640
I'm back to me muffin-top
quadricep theory.
478
00:22:41,640 --> 00:22:44,600
This is the sauce.
I'm excited. I'm excited, Jules.
479
00:22:44,600 --> 00:22:46,240
Yeah.
Oh, boy.
480
00:22:46,240 --> 00:22:48,240
Just the classics are great.
481
00:22:48,240 --> 00:22:51,840
When the judges love your idea,
you've set the bar
482
00:22:51,840 --> 00:22:54,960
and they have an expectation
and you better deliver.
483
00:22:57,640 --> 00:23:00,840
Some big ideas out there
but just a little bit of time to go!
484
00:23:00,840 --> 00:23:02,200
10 minutes!
485
00:23:19,000 --> 00:23:23,400
Billie, I heard rumours
about Oreo craquelin.
486
00:23:23,400 --> 00:23:24,640
How is it?
487
00:23:24,640 --> 00:23:27,440
BILLIE: 10 minutes to go,
my choux buns are cooked.
488
00:23:27,440 --> 00:23:29,200
You have to be happy with that.
489
00:23:29,200 --> 00:23:30,840
I'm pretty happy with them.
Yep.
490
00:23:30,840 --> 00:23:33,960
They've come out nicely.
They look absolutely amazing!
491
00:23:33,960 --> 00:23:35,680
Thanks, Mel.
492
00:23:35,680 --> 00:23:38,520
I've got the Oreo cream in the fridge
493
00:23:38,520 --> 00:23:41,160
and the mandarin caramel done
as well.
494
00:23:42,240 --> 00:23:46,040
It's all coming together,
which is a nice feeling.
495
00:23:47,200 --> 00:23:51,200
ALVIN: I look up and, you know,
Queen Bee Billie is in front of me
496
00:23:51,200 --> 00:23:56,440
and the girl made choux pastry
and...
497
00:23:56,440 --> 00:23:59,000
(CHUCKLES WRYLY)
God, she's so clever.
498
00:23:59,000 --> 00:24:00,320
I love her.
499
00:24:00,320 --> 00:24:03,040
Oh, yes. Smells good.
500
00:24:03,040 --> 00:24:04,680
Got my sauce done.
501
00:24:04,680 --> 00:24:06,840
It's thickened up,
it's beautifully glossy,
502
00:24:06,840 --> 00:24:09,000
it's got a really nice consistency.
503
00:24:09,000 --> 00:24:12,520
I've tasted it, it needs a touch of
balancing but I've lost a bit of time
504
00:24:12,520 --> 00:24:14,640
and I really need to get
the quail breast on.
505
00:24:14,640 --> 00:24:18,440
I'm stressed about cooking quail
breast because...I don't know
506
00:24:18,440 --> 00:24:22,040
the correct way of cooking quail,
at what level of that's done.
507
00:24:22,040 --> 00:24:23,680
Oh, man.
508
00:24:23,680 --> 00:24:28,400
And I'm nervous as hell because
I don't know what the correct way is.
509
00:24:28,400 --> 00:24:31,720
I don't know
what Jock, Mel and Andy want.
510
00:24:31,720 --> 00:24:35,520
But I'm just sort of imagining
treat it like pork
511
00:24:35,520 --> 00:24:37,200
where it can have that little bit
of blushiness
512
00:24:37,200 --> 00:24:38,760
and it's quite juicy and succulent.
513
00:24:38,760 --> 00:24:41,160
You know, I've just gotta give it
a crack and see what happens.
514
00:24:41,160 --> 00:24:42,840
Cool.
515
00:24:44,000 --> 00:24:46,000
ALDO: Time is ticking away
516
00:24:46,000 --> 00:24:48,760
and these crostini, they're not
going the way that I wanted.
517
00:24:48,760 --> 00:24:51,840
But I say there was gonna be
a panzanella salad
518
00:24:51,840 --> 00:24:54,400
so they need the crunchy element
in there,
519
00:24:54,400 --> 00:24:55,840
so I really don't wanna
leave it out.
520
00:24:55,840 --> 00:24:59,320
And my tomato salad's still there,
infusing the flavour
521
00:24:59,320 --> 00:25:01,600
into the beautiful olive oil.
522
00:25:01,600 --> 00:25:03,600
I need to fry quickly
the school prawns.
523
00:25:03,600 --> 00:25:07,040
They just take two minutes and I've
got, seriously, 10 school prawns,
524
00:25:07,040 --> 00:25:09,000
which is...
525
00:25:09,000 --> 00:25:10,680
..unbearable. Gimme more.
526
00:25:10,680 --> 00:25:14,000
I know it's a tiny box
but they're just 10 school prawns.
527
00:25:14,000 --> 00:25:18,000
I can seriously pick up the
school prawns with just one scoop!
528
00:25:19,920 --> 00:25:21,800
Oh, yes.
529
00:25:21,800 --> 00:25:24,920
Got my dumpling done. Got my mandarin
oil, I've just gotta strain that.
530
00:25:24,920 --> 00:25:27,880
I've got my broth, that's strained.
I'm happy with the flavours.
531
00:25:27,880 --> 00:25:30,160
Every single bit of that quail
has gone into this dish.
532
00:25:30,160 --> 00:25:32,280
Just gotta plate it up.
It looks so lonely!
533
00:25:32,280 --> 00:25:34,200
Dumplings aren't meant to be
served as one!
534
00:25:34,200 --> 00:25:35,800
SARAH: Looks amazing.
535
00:25:35,800 --> 00:25:38,640
The quail is cooked now and resting.
536
00:25:38,640 --> 00:25:41,280
I've got my cauliflower cream,
537
00:25:41,280 --> 00:25:42,840
finishing off
with that sauce vierge.
538
00:25:42,840 --> 00:25:44,600
I just need to plate now.
539
00:25:46,840 --> 00:25:49,400
This quail needs to be perfect.
540
00:25:49,400 --> 00:25:52,400
I mean, there's no backup here
and if the cook on that's wrong,
541
00:25:52,400 --> 00:25:53,960
I don't have a dish to plate up.
542
00:25:53,960 --> 00:25:56,440
You don't wanna find yourself
in the bottom three!
543
00:25:56,440 --> 00:25:58,560
Three minutes to go!
ANDY: Come on!
544
00:26:00,320 --> 00:26:03,600
It's the tiniest plate
I've ever done. (LAUGHS)
545
00:26:05,600 --> 00:26:07,560
KEYMA: There's only
a few minutes to go
546
00:26:07,560 --> 00:26:10,880
and it's time to turn out
my creme caramel...
547
00:26:10,880 --> 00:26:14,120
Mister. What do you want!
(LAUGHS)
548
00:26:14,120 --> 00:26:16,920
Have you come just to terrify me?!
549
00:26:16,920 --> 00:26:21,880
..and I have Andy hovering around
and trying to see if it's gonna work
550
00:26:21,880 --> 00:26:23,560
and it's making me so nervous.
551
00:26:23,560 --> 00:26:24,600
Should we have a look at one?
552
00:26:27,720 --> 00:26:30,280
Hopefully...
553
00:26:30,280 --> 00:26:32,200
Hey!
JOCK: Oh, God.
554
00:26:44,760 --> 00:26:47,240
Not set.
Not set.
555
00:26:47,240 --> 00:26:50,880
It's still very, very...
Like, raw. Basically.
556
00:26:50,880 --> 00:26:52,760
(SIGHS)
557
00:26:52,760 --> 00:26:54,520
I'm just freaking out.
558
00:26:54,520 --> 00:26:57,000
There's only one left.
559
00:26:58,400 --> 00:26:59,640
MELISSA: Oh.
560
00:27:01,400 --> 00:27:04,240
If the last creme caramel
doesn't work,
561
00:27:04,240 --> 00:27:06,600
I think I'm pretty much
straight in the bottom.
562
00:27:06,600 --> 00:27:09,080
Straight into the pressure test.
563
00:27:09,080 --> 00:27:11,160
I need it to work!
564
00:27:15,280 --> 00:27:17,800
If you've gotta bang it,
that's terrible.
565
00:27:17,800 --> 00:27:19,000
Oh, God.
566
00:27:36,280 --> 00:27:39,560
Don't know where I'm going with this
but you've got one minute to go!
567
00:27:39,560 --> 00:27:41,040
Let's go!
Whoo!
568
00:27:41,040 --> 00:27:43,440
One minute, guys. Come on!
One minute.
569
00:27:43,440 --> 00:27:45,320
(KEYMA GROANS)
570
00:27:47,400 --> 00:27:50,000
(TAPS RAPIDLY)
571
00:27:50,000 --> 00:27:52,720
I'm just trying to take
the creme caramel off.
572
00:27:52,720 --> 00:27:54,880
Just trying to tap on the ramekin
573
00:27:54,880 --> 00:27:57,840
and trying to just kind of shake it.
574
00:27:57,840 --> 00:27:59,000
Oh, no.
575
00:27:59,000 --> 00:28:01,400
If this creme caramel
doesn't come out of the ramekin,
576
00:28:01,400 --> 00:28:03,240
I might have to serve nothing.
577
00:28:15,520 --> 00:28:17,400
(EXHALES)
578
00:28:17,400 --> 00:28:18,880
Yep. Out.
579
00:28:18,880 --> 00:28:21,520
Finally. Finally drops in the plate.
580
00:28:21,520 --> 00:28:25,360
And it's set.
Oh, my God, it's set! (LAUGHS)
581
00:28:25,360 --> 00:28:27,080
I can't believe it's set.
582
00:28:28,240 --> 00:28:33,160
I don't have much time to plate up so
I just grab quickly all my mandarins
583
00:28:33,160 --> 00:28:35,120
and I start just arranging it
on the top.
584
00:28:35,120 --> 00:28:38,200
30 seconds!
585
00:28:38,200 --> 00:28:40,320
Yes, it is!
586
00:28:40,320 --> 00:28:44,360
ALDO: I plate tomatoes on one plate
and the prawns on the side.
587
00:28:44,360 --> 00:28:46,840
The crostini, it looks quite flat
588
00:28:46,840 --> 00:28:50,840
but I still think that it's gonna be
fine to add to the dish.
589
00:28:50,840 --> 00:28:53,360
And then a glass of wine,
so I'm gonna use the chardonnay.
590
00:28:53,360 --> 00:28:56,040
I'm gonna let them drink a glass
of chardonnay as well.
591
00:28:56,040 --> 00:28:59,880
It doesn't suit me at all, cooking
with these little, tiny things.
592
00:28:59,880 --> 00:29:02,080
But I hope that the flavours
are there
593
00:29:02,080 --> 00:29:05,840
so I hope that I've done just enough
to avoid the bottom three.
594
00:29:06,960 --> 00:29:07,960
DANIEL: Oh, man!
595
00:29:07,960 --> 00:29:10,960
Plating up, I'm happy with that
being the end result, but...
596
00:29:10,960 --> 00:29:13,520
..I just don't know what to think
right now, to be honest.
597
00:29:13,520 --> 00:29:15,160
The quail breast alone,
598
00:29:15,160 --> 00:29:18,840
I don't even know if that's the way
it's supposed to be cooked.
599
00:29:18,840 --> 00:29:20,200
Hope to God that it's right.
600
00:29:20,200 --> 00:29:21,960
Alright, guys, bring it home!
601
00:29:21,960 --> 00:29:23,200
10!
602
00:29:23,200 --> 00:29:25,840
JUDGES: Nine, eight, seven,
603
00:29:25,840 --> 00:29:28,960
six, five, four,
604
00:29:28,960 --> 00:29:31,560
three, two, one!
605
00:29:31,560 --> 00:29:34,080
That's it!
(JUDGES CLAP)
606
00:29:34,080 --> 00:29:36,160
Ah.
BILLIE: How'd you go, Jules?
607
00:29:36,160 --> 00:29:38,360
What a beautiful plate!
ALDO: Well done.
608
00:29:38,360 --> 00:29:40,440
Oh.
609
00:29:40,440 --> 00:29:42,200
(BOTH LAUGH)
610
00:29:42,200 --> 00:29:44,200
Go! Whoo!
611
00:29:44,200 --> 00:29:46,000
Look at that little plate.
Amazing.
612
00:29:46,000 --> 00:29:48,080
Good luck, girls. Oh, wow.
613
00:29:50,200 --> 00:29:52,400
BILLIE: I think whenever
you make choux buns,
614
00:29:52,400 --> 00:29:54,280
you have to make sure
the pastry is good.
615
00:29:54,280 --> 00:29:56,480
If it's not,
then that's probably a ticket
616
00:29:56,480 --> 00:29:58,400
straight into the bottom three.
617
00:29:58,400 --> 00:30:00,280
But I'm really happy
with how they turned out.
618
00:30:00,280 --> 00:30:05,520
They're crispy and light, so, here's
hoping that's enough to keep me safe.
619
00:30:11,440 --> 00:30:13,880
Well, you started
with a big mystery box
620
00:30:13,880 --> 00:30:16,320
which revealed itty-bitty
ingredients.
621
00:30:16,320 --> 00:30:19,760
And the first dish we'd like to taste
belongs to Julie Goodwin.
622
00:30:21,360 --> 00:30:23,760
JULIE: I take my dish up
to the judges
623
00:30:23,760 --> 00:30:26,840
and what I really want is
to have nailed the idea
624
00:30:26,840 --> 00:30:30,480
that I've reinvented
a classic French dish.
625
00:30:30,480 --> 00:30:32,440
And I just hope
that I've executed it.
626
00:30:32,440 --> 00:30:33,800
(EXHALES)
627
00:30:33,800 --> 00:30:35,840
Julie, what have you made us?
628
00:30:35,840 --> 00:30:38,640
Quail a l'mandarin.
629
00:30:38,640 --> 00:30:40,200
(LAUGHS)
630
00:30:40,200 --> 00:30:42,920
Perfect. Classic combination.
631
00:30:42,920 --> 00:30:44,840
Duck a l'orange, obviously,
a favourite of yours?
632
00:30:44,840 --> 00:30:46,800
Yeah. Love it. Love it.
633
00:30:46,800 --> 00:30:49,080
I don't cook it very often,
you know?
634
00:30:49,080 --> 00:30:53,040
And I certainly have never done
THIS before.
635
00:30:53,040 --> 00:30:56,880
Um, quail's just not an economic way
to feed my family. (LAUGHS)
636
00:30:56,880 --> 00:30:58,880
That's understandable.
(LAUGHS)
637
00:31:14,000 --> 00:31:16,040
Julie, the sauce...
638
00:31:17,280 --> 00:31:19,160
..is bloody perfect.
639
00:31:19,160 --> 00:31:22,040
Like, it is bloody perfect.
640
00:31:22,040 --> 00:31:25,680
Anyone who wants to know how to make
a sauce needs to come to you
641
00:31:25,680 --> 00:31:29,480
because you have just knocked that
out of the park.
642
00:31:29,480 --> 00:31:31,840
It's got the right body,
the right sweetness,
643
00:31:31,840 --> 00:31:34,880
but the overriding amount
of mandarin,
644
00:31:34,880 --> 00:31:37,400
which is right at the forefront,
is where it's at
645
00:31:37,400 --> 00:31:40,120
and it does remind you
of duck a l'orange.
646
00:31:40,120 --> 00:31:42,720
The breasts were cooked
really nicely.
647
00:31:42,720 --> 00:31:45,600
I was a bit worried when you said,
"I put the thermometer in
648
00:31:45,600 --> 00:31:47,720
"and then I realised
that I have no idea
649
00:31:47,720 --> 00:31:50,440
"what the temperature's meant to read
so I went back to my..."
650
00:31:50,440 --> 00:31:52,040
What was it?
What do you do again?
651
00:31:52,040 --> 00:31:55,480
Muffin-top is underdone,
quadriceps are overdone.
652
00:31:55,480 --> 00:31:57,880
OK. Somewhere in the middle
is perfect.
Somewhere in the middle.
653
00:31:57,880 --> 00:32:00,680
So it was beautiful and medium rare.
654
00:32:00,680 --> 00:32:02,680
The quail was absolutely gorgeous.
655
00:32:02,680 --> 00:32:06,560
It just had that beautiful,
tender pink kind of hue
656
00:32:06,560 --> 00:32:09,360
that is so pleasing to look at
but just even better to eat.
657
00:32:09,360 --> 00:32:12,880
And then this smooth,
rich coating sauce
658
00:32:12,880 --> 00:32:15,840
that just carried the bitterness
of the citrus through
659
00:32:15,840 --> 00:32:17,400
in just such a lovely way.
660
00:32:17,400 --> 00:32:19,320
There was nothing tiny
about the flavours in that dish.
661
00:32:19,320 --> 00:32:21,240
It was beautiful.
Thanks, Mel.
662
00:32:21,240 --> 00:32:23,880
Julie, do you remember what
I said to you on the first cook?
663
00:32:23,880 --> 00:32:25,600
Classics.
664
00:32:25,600 --> 00:32:28,560
When you're able to mine
665
00:32:28,560 --> 00:32:32,720
the knowledge
of classic French cuisine,
666
00:32:32,720 --> 00:32:37,640
you are at an advantage because,
as I said to you on the first cook,
667
00:32:37,640 --> 00:32:39,280
it never goes out of fashion
668
00:32:39,280 --> 00:32:42,880
and if you know how to do it
and do it well, as you do...
669
00:32:44,160 --> 00:32:46,560
..you can easily have your name
on that trophy.
670
00:32:46,560 --> 00:32:50,880
It is dishes like that that are
executed with the perfection
671
00:32:50,880 --> 00:32:53,280
that you've shown us today,
672
00:32:53,280 --> 00:32:55,040
that win this competition.
673
00:32:55,040 --> 00:32:57,360
Well done.
Thank you, Jock.
674
00:32:57,360 --> 00:32:58,960
Yes, Julie.
Yeah, Julie!
675
00:32:58,960 --> 00:33:00,520
Can I just say...
676
00:33:00,520 --> 00:33:02,800
I'd like to just say that...
677
00:33:02,800 --> 00:33:06,320
..the comments that you made to me
on my very first cook here, um,
678
00:33:06,320 --> 00:33:09,840
were incredibly kind
but also have given me permission
679
00:33:09,840 --> 00:33:12,480
to cook the way that I really love
to cook, so thank you.
680
00:33:12,480 --> 00:33:14,320
We love it.
We do. Thanks, Julie.
681
00:33:14,320 --> 00:33:16,480
Well done, Julie.
(APPLAUSE)
682
00:33:20,200 --> 00:33:22,120
MINDY: Good on you, Jules.
683
00:33:25,720 --> 00:33:27,400
Next up, Billie.
684
00:33:31,640 --> 00:33:33,880
Ooh. Hello.
MELISSA: Wow!
685
00:33:33,880 --> 00:33:36,360
Billie, what did you do?
686
00:33:36,360 --> 00:33:40,520
I did cookies & cream choux buns.
687
00:33:40,520 --> 00:33:42,200
Nice.
688
00:33:42,200 --> 00:33:44,760
You don't give a lot away,
689
00:33:44,760 --> 00:33:48,000
but I can tell that you're
pretty chuffed with this, I reckon.
690
00:33:48,000 --> 00:33:49,840
Yeah. I'm happy with them.
691
00:33:49,840 --> 00:33:52,920
They turned out how I wanted them
to, so...
692
00:33:52,920 --> 00:33:56,200
Can you run us through the layers
that we're all looking at here.
693
00:33:56,200 --> 00:34:00,840
Yeah. So it's just a choux bun
with an Oreo craquelin on top
694
00:34:00,840 --> 00:34:04,480
and then inside,
there's a mandarin caramel
695
00:34:04,480 --> 00:34:06,560
and a cookies & cream mixture.
696
00:34:20,160 --> 00:34:21,640
Billie...
697
00:34:23,080 --> 00:34:24,600
(LAUGHS)
698
00:34:24,600 --> 00:34:26,400
Oh!
699
00:34:26,400 --> 00:34:29,840
I think you knew it anyway.
No, I didn't!
700
00:34:29,840 --> 00:34:33,200
Like, those choux pastry
looked magic
701
00:34:33,200 --> 00:34:35,400
and they were light,
they were delicate,
702
00:34:35,400 --> 00:34:38,800
they were beautifully cooked, the
craquelin on top, also fantastic.
703
00:34:38,800 --> 00:34:42,320
Cookie & cream centre, epic.
704
00:34:42,320 --> 00:34:47,720
And then your candied baby mandarin
was crunchy and beautifully...
705
00:34:47,720 --> 00:34:49,960
The caramel taken to the edge.
706
00:34:49,960 --> 00:34:52,480
That was a bite of perfection.
707
00:34:52,480 --> 00:34:54,600
Thank you. Thanks.
708
00:34:54,600 --> 00:34:56,040
The flavours are nostalgic.
709
00:34:56,040 --> 00:34:57,800
To have that cookies & cream
goodness
710
00:34:57,800 --> 00:35:00,760
that just makes you feel like
a little kid, this is amazing.
711
00:35:00,760 --> 00:35:02,640
Thank you, Mel. Thank you.
712
00:35:02,640 --> 00:35:05,040
Billie, that's crazy!
Like, that is crazy!
713
00:35:05,040 --> 00:35:08,000
I just can't believe 60 minutes
and you can do that!
714
00:35:08,000 --> 00:35:11,360
Again, I'm frustrated with you,
Billie! 'Cause it's so damn good!
715
00:35:11,360 --> 00:35:14,400
Like, the perfect choux
with the perfect Oreo craquelin.
716
00:35:14,400 --> 00:35:17,720
It's just...
It shouldn't happen in 60 minutes.
717
00:35:17,720 --> 00:35:20,480
(LAUGHS)
Like, that right there, it shouldn't!
718
00:35:20,480 --> 00:35:22,920
Shouldn't happen in 60 minutes!
Sorry.
719
00:35:22,920 --> 00:35:27,080
And that's why you will NOT be
in the pressure test tomorrow.
720
00:35:27,080 --> 00:35:28,520
Yay!
Well done.
721
00:35:28,520 --> 00:35:30,320
(APPLAUSE)
Well done, Billie.
Thank you.
722
00:35:30,320 --> 00:35:32,400
Ah.
723
00:35:32,400 --> 00:35:34,320
That was just...
724
00:35:34,320 --> 00:35:35,600
..mic drop.
725
00:35:35,600 --> 00:35:37,720
No pressure test, thank God.
726
00:35:39,040 --> 00:35:40,760
OK, next up, Daniel.
727
00:35:44,040 --> 00:35:46,000
Bloody Billie goes up and goes,
728
00:35:46,000 --> 00:35:48,520
"I just whipped up a choux pastry
in 60 minutes."
729
00:35:48,520 --> 00:35:52,360
Like, I just don't even feel
like I bloody belong here.
730
00:35:54,160 --> 00:35:58,120
If I can't even name a sauce,
like, probably shouldn't be here.
731
00:35:58,120 --> 00:36:00,320
Daniel, what did you end up on?
732
00:36:00,320 --> 00:36:03,720
Uh, I made a pan-seared
quail breast,
733
00:36:03,720 --> 00:36:07,000
some charred cauliflower florets
and, um, a jus.
734
00:36:07,000 --> 00:36:10,120
(CHUCKLES) A sauce.
You happy?
735
00:36:10,120 --> 00:36:14,720
Um...I was really happy,
now I'm...not so sure.
736
00:36:14,720 --> 00:36:16,000
Why?
737
00:36:16,000 --> 00:36:18,000
Like... I dunno, I just...
738
00:36:20,920 --> 00:36:22,760
(CHUCKLES) I don't...
739
00:36:31,720 --> 00:36:33,160
Um...
740
00:36:36,600 --> 00:36:38,640
I, um...
741
00:36:38,640 --> 00:36:40,000
(CLEARS THROAT)
742
00:36:42,120 --> 00:36:43,720
Sorry, guys. (CLEARS THROAT)
743
00:36:54,000 --> 00:36:57,160
Applications for next season
are now open.
744
00:36:57,160 --> 00:36:59,200
Go on, get on it.
745
00:37:05,920 --> 00:37:07,640
What's up?
746
00:37:08,920 --> 00:37:12,200
I just don't know what I'm doing
half the time. (CHUCKLES NERVOUSLY)
747
00:37:12,200 --> 00:37:13,280
I don't think that's right.
748
00:37:13,280 --> 00:37:14,680
I think you don't know
749
00:37:14,680 --> 00:37:17,720
how to ARTICULATE
what you're doing sometimes.
750
00:37:17,720 --> 00:37:20,200
Yeah, I know that for damn sure.
751
00:37:20,200 --> 00:37:21,200
So, I don't think...
752
00:37:21,200 --> 00:37:23,560
I don't think it's a question of
you don't know what you're doing.
753
00:37:23,560 --> 00:37:25,480
You find it hard
to be able to put into words
754
00:37:25,480 --> 00:37:28,280
what you're trying to achieve
in the dish.
755
00:37:28,280 --> 00:37:31,360
Is that where you're at?
Yeah, a lot. Yeah.
756
00:37:32,320 --> 00:37:33,760
I mean, you know, man,
757
00:37:33,760 --> 00:37:36,680
this part of the competition
just gets pretty hard.
758
00:37:36,680 --> 00:37:38,680
Um...
759
00:37:38,680 --> 00:37:40,320
And I'm feeling it.
760
00:37:40,320 --> 00:37:41,920
I, um...
761
00:37:43,520 --> 00:37:45,720
It is a lot, man.
Like, I'm telling you it is a lot.
762
00:37:45,720 --> 00:37:47,720
I've been
in the exact same situation.
763
00:37:47,720 --> 00:37:50,400
You know, for me, I didn't feel
worthy of being in the competition
764
00:37:50,400 --> 00:37:51,720
for a long, long time.
765
00:37:51,720 --> 00:37:53,440
Exactly, man. Yeah.
766
00:37:53,440 --> 00:37:55,920
But I've got to say, from us three,
mate, we're so proud of you.
767
00:37:57,320 --> 00:37:59,040
Thanks, guys.
768
00:37:59,040 --> 00:38:02,080
I think if there was a prize
for the biggest progression,
769
00:38:02,080 --> 00:38:03,960
Daniel would win it.
770
00:38:06,200 --> 00:38:09,000
Yeah. I can honestly say
out of everyone that's in the room,
771
00:38:09,000 --> 00:38:11,680
I think you've moved the dial
the furthest,
772
00:38:11,680 --> 00:38:14,120
and that's why you're still
in the competition, mate.
773
00:38:14,120 --> 00:38:15,880
Do you know what I mean?
Yeah.
774
00:38:32,760 --> 00:38:33,760
Daniel...
775
00:38:34,960 --> 00:38:36,760
..tasty plate of food.
776
00:38:36,760 --> 00:38:40,480
Here's the good news, the quail
was cooked absolutely perfectly.
777
00:38:40,480 --> 00:38:41,920
Oh, good.
778
00:38:41,920 --> 00:38:45,000
Alright, feel better?
Yeah, that's a good start.
779
00:38:45,000 --> 00:38:48,080
The sauce, you packed
a good amount of flavour in there.
780
00:38:48,080 --> 00:38:50,120
It just needed balancing.
Yeah.
781
00:38:50,120 --> 00:38:52,560
The cauliflower, you know,
had a nice char on it,
782
00:38:52,560 --> 00:38:54,400
added a little bit of bitterness
into the dish.
783
00:38:54,400 --> 00:38:56,280
Happy days. Good plate of food.
784
00:38:56,280 --> 00:38:57,720
Thank you.
785
00:38:57,720 --> 00:39:02,080
Daniel, at such an early stage
in your food life,
786
00:39:02,080 --> 00:39:04,600
you don't need to know
all of the technical terms
787
00:39:04,600 --> 00:39:08,120
as long as you know the technical
term for a dish like this
788
00:39:08,120 --> 00:39:09,240
is 'tasty'.
789
00:39:09,240 --> 00:39:11,560
(CHUCKLES)
790
00:39:11,560 --> 00:39:13,360
That was a perfectly cooked
piece of quail.
791
00:39:13,360 --> 00:39:15,080
That's hard to do sometimes.
792
00:39:15,080 --> 00:39:16,600
The sauce had lots of flavour,
793
00:39:16,600 --> 00:39:19,080
small amount of balance,
but great texture.
794
00:39:19,080 --> 00:39:20,280
So, you did consider
795
00:39:20,280 --> 00:39:23,400
what was on that small,
nicely formed plate of food.
796
00:39:23,400 --> 00:39:25,680
You just need to keep going.
797
00:39:25,680 --> 00:39:28,760
Daniel, you have to power on
798
00:39:28,760 --> 00:39:31,840
because there's still
so much to learn.
799
00:39:31,840 --> 00:39:33,360
The finish line is near,
800
00:39:33,360 --> 00:39:36,040
and you just never know
where you can end up.
801
00:39:36,040 --> 00:39:38,040
Thanks very much, guys.
Appreciate it.
802
00:39:38,040 --> 00:39:39,720
(APPLAUSE)
803
00:39:39,720 --> 00:39:42,320
I think I need to stop comparing
myself to other contestants.
804
00:39:42,320 --> 00:39:45,160
I don't want to shoot too high
for the stars
805
00:39:45,160 --> 00:39:48,240
but I've fantasised about the idea
of potentially making a final.
806
00:39:48,240 --> 00:39:53,160
And I think about how incredibly
proud I would be if I made the final
807
00:39:53,160 --> 00:39:54,880
and be a guy from Darwin
that's done it.
808
00:39:54,880 --> 00:39:57,800
KEYMA: Cheer up.
I'm crying. (LAUGHS)
809
00:39:58,800 --> 00:40:00,920
Yeah.
Mwah.
810
00:40:00,920 --> 00:40:02,000
Next up, it's Keyma.
811
00:40:12,640 --> 00:40:14,640
Keyma, what's the dish, please?
812
00:40:14,640 --> 00:40:20,720
Today I've made a creme caramel
with some candied baby mandarins,
813
00:40:20,720 --> 00:40:23,720
chardonnay and baby mandarin syrup
814
00:40:23,720 --> 00:40:26,000
and some crushed Oreos.
815
00:40:41,280 --> 00:40:43,080
Keyma, you're a madwoman.
816
00:40:43,080 --> 00:40:44,320
I am.
817
00:40:45,800 --> 00:40:47,320
Like, creme caramel in 60 minutes.
818
00:40:47,320 --> 00:40:49,360
The first one
that you turned out there,
819
00:40:49,360 --> 00:40:51,400
it was just like
it was liquid in the middle.
820
00:40:51,400 --> 00:40:52,840
It just wasn't set.
821
00:40:52,840 --> 00:40:55,440
And I think
the only reason that was set
822
00:40:55,440 --> 00:40:58,400
is because it had three millimetres
823
00:40:58,400 --> 00:41:01,200
probably less
than the other one had.
824
00:41:01,200 --> 00:41:04,800
As a result of that it is set,
it's rich,
825
00:41:04,800 --> 00:41:08,200
it's really beautifully flavoured.
826
00:41:08,200 --> 00:41:11,120
That mandarin syrup
just takes it to another level.
827
00:41:11,120 --> 00:41:12,960
Like I say, you're a madwoman
828
00:41:12,960 --> 00:41:15,600
because everything said to me
this is not going to work.
829
00:41:15,600 --> 00:41:18,400
And then also I was looking
at the Oreo going,
830
00:41:18,400 --> 00:41:21,280
"Like, it's such a beautiful thing,
a creme caramel,"
831
00:41:21,280 --> 00:41:25,520
and then you dumped
a load of Oreo soil on the side.
832
00:41:25,520 --> 00:41:27,960
Shame on me for looking at it
833
00:41:27,960 --> 00:41:31,760
going, "Why did she dump
the Oreo soil on the side?"
834
00:41:31,760 --> 00:41:33,080
Well done.
Thank you.
835
00:41:33,080 --> 00:41:36,880
Keyma, keep pushing and having fun
and risking it
836
00:41:36,880 --> 00:41:39,400
because it really, really does work.
837
00:41:39,400 --> 00:41:41,560
What's beautiful about that
838
00:41:41,560 --> 00:41:45,560
is that perfumed light citrus
fragrance of the mandarin.
839
00:41:45,560 --> 00:41:49,720
It just imbues the entire dish
with this delicacy.
840
00:41:49,720 --> 00:41:51,240
And then that's offset
841
00:41:51,240 --> 00:41:54,280
by how rich and luscious and fatty
and coating
842
00:41:54,280 --> 00:41:55,720
that creme caramel is.
843
00:41:55,720 --> 00:41:57,880
And, so, well done.
Thank you, guys.
844
00:42:02,600 --> 00:42:05,160
On ya, mate.
I'm great.
845
00:42:05,160 --> 00:42:06,400
You are.
Thank you.
846
00:42:06,400 --> 00:42:08,000
Next up, Alvin.
847
00:42:09,400 --> 00:42:13,000
I made a cauliflower
and school prawns san choy bow.
848
00:42:18,000 --> 00:42:19,280
I think what I liked
849
00:42:19,280 --> 00:42:22,800
was that it really traversed sweet,
sour and savoury
850
00:42:22,800 --> 00:42:24,120
really, really nicely.
851
00:42:24,120 --> 00:42:26,520
You know how to produce flavour
really well.
852
00:42:26,520 --> 00:42:28,000
It's a tasty bite of food.
853
00:42:28,000 --> 00:42:29,600
Thanks.
854
00:42:29,600 --> 00:42:31,320
Sarah.
855
00:42:31,320 --> 00:42:34,400
I made quail
with mandarin sauce vierge.
856
00:42:40,720 --> 00:42:41,840
I think it was a great dish.
857
00:42:41,840 --> 00:42:44,480
The only fault here
that leaves you vulnerable
858
00:42:44,480 --> 00:42:45,520
is the cook on the quail.
859
00:42:45,520 --> 00:42:49,280
Leg perfect, breast slightly over.
860
00:42:49,280 --> 00:42:50,880
Montana.
861
00:42:50,880 --> 00:42:54,280
Quail with cauliflower and
a little tomato and basil salad.
862
00:43:02,760 --> 00:43:04,560
That's a beast.
863
00:43:07,560 --> 00:43:09,440
The dish was really tasty.
864
00:43:09,440 --> 00:43:11,960
The quail was cooked so nicely.
It was perfect medium-rare.
865
00:43:11,960 --> 00:43:16,000
But in top nine, that can hurt you.
OK. (SUCKS IN AIR)
866
00:43:16,000 --> 00:43:17,680
And me.
Sorry.
867
00:43:17,680 --> 00:43:19,040
Mindy.
868
00:43:19,040 --> 00:43:21,720
I have made for you a quail won ton
with a quail broth
869
00:43:21,720 --> 00:43:23,040
and crispy school prawns.
870
00:43:35,040 --> 00:43:37,920
Mindy, loved the flavour
of the broth. Um...
871
00:43:37,920 --> 00:43:41,160
Like, that's a good hunk of bone.
872
00:43:41,160 --> 00:43:43,000
Have you got bone in it?
It's like...
873
00:43:43,000 --> 00:43:44,760
And it's a solid...
It's a solid bit, too.
874
00:43:44,760 --> 00:43:46,760
It's not, like, a little bit.
Oh, no.
875
00:43:46,760 --> 00:43:48,320
Great flavour in the broth,
876
00:43:48,320 --> 00:43:50,880
but, like, that's hectic
in terms of bones.
877
00:43:50,880 --> 00:43:53,880
That's not that great. That might
well see you in trouble today.
878
00:43:53,880 --> 00:43:55,000
Yeah.
879
00:43:55,000 --> 00:43:56,160
Next up, Aldo.
880
00:43:58,840 --> 00:44:00,960
I'm walking my dish
up to the judges,
881
00:44:00,960 --> 00:44:02,720
mixed emotions and feelings.
882
00:44:04,320 --> 00:44:07,080
I'm not happy
with these crostini now.
883
00:44:08,680 --> 00:44:13,400
And it's my first time
that I feel actually not sure
884
00:44:13,400 --> 00:44:14,760
about what I've done in the cook.
885
00:44:17,680 --> 00:44:19,560
Aldo, what have you made, mate?
886
00:44:32,160 --> 00:44:34,240
Aldo, what have you made, mate?
887
00:44:34,240 --> 00:44:37,280
So, it is a panzanella salad
with school prawns.
888
00:44:38,560 --> 00:44:41,400
Question, could be controversial.
889
00:44:41,400 --> 00:44:43,760
Is panzanella salad
890
00:44:43,760 --> 00:44:45,520
a bread salad with tomato,
891
00:44:45,520 --> 00:44:47,640
or is it a tomato salad
with bread?
892
00:44:47,640 --> 00:44:51,000
Well, for me, it's tomato salad,
it's all about the tomatoes.
893
00:44:51,000 --> 00:44:54,040
And there are so many different
versions all around.
894
00:44:54,040 --> 00:44:56,240
But for me,
it's all about the tomatoes.
895
00:44:56,240 --> 00:44:59,080
Panzanella is all about tomatoes.
For myself, yes.
896
00:44:59,080 --> 00:45:04,640
Panzanella is for the best part,
mostly all about the bread.
897
00:45:04,640 --> 00:45:07,720
Righto, you two.
Let's not go there, eh?
898
00:45:07,720 --> 00:45:09,360
Don't make me step in.
899
00:45:09,360 --> 00:45:11,600
Don't make me step in. I'm ready.
900
00:45:33,040 --> 00:45:36,000
Aldo, I'm struggling here.
901
00:45:36,000 --> 00:45:39,280
I'm struggling
for a couple of reasons.
902
00:45:39,280 --> 00:45:42,680
The school prawns, they were nice
without being exceptional.
903
00:45:42,680 --> 00:45:44,480
I did want something to dip it in,
904
00:45:44,480 --> 00:45:47,600
like a mayonnaise or even a squeeze
of lemon or something.
905
00:45:47,600 --> 00:45:50,200
I know you don't have lemon,
but mandarin would have done the job.
906
00:45:50,200 --> 00:45:52,840
I know it's not traditional,
but it just needed something.
907
00:45:52,840 --> 00:45:56,760
And to top it off the little olive
oil crisps, they kind of go to sand.
908
00:45:56,760 --> 00:45:59,080
So, they're not a beautiful texture,
909
00:45:59,080 --> 00:46:02,760
like a beautiful crouton
would be in a panzanella salad
910
00:46:02,760 --> 00:46:07,160
that soaks up all of the delicious
juices and olive oil and seasoning
911
00:46:07,160 --> 00:46:09,800
that's left in the bottom
of your serving tray.
912
00:46:09,800 --> 00:46:12,400
So, it just missed the mark
a little bit for me today.
913
00:46:13,640 --> 00:46:15,440
Poor choice of dish today.
914
00:46:15,440 --> 00:46:17,040
I love your food.
915
00:46:17,040 --> 00:46:20,520
I love you're so vulnerable
916
00:46:20,520 --> 00:46:26,200
in the way that you bring
unashamedly brilliant Italian food
917
00:46:26,200 --> 00:46:27,800
to the MasterChef kitchen.
918
00:46:27,800 --> 00:46:29,360
I love it.
919
00:46:29,360 --> 00:46:31,160
This was the wrong choice for today.
920
00:46:31,160 --> 00:46:33,720
I just want to translate
into that kind of dish,
921
00:46:33,720 --> 00:46:35,120
and it didn't translate.
922
00:46:35,120 --> 00:46:37,760
The execution was a mistake,
but that's fine.
923
00:46:37,760 --> 00:46:41,360
I need to have that downfall,
and fine it's now tomorrow.
924
00:46:41,360 --> 00:46:43,240
Bring it on and I'm ready.
Yeah.
925
00:46:43,240 --> 00:46:45,000
Excellent attitude.
There he is.
926
00:46:45,000 --> 00:46:46,000
Ciao.
927
00:47:03,240 --> 00:47:06,440
Look, today's challenge
was a tall order.
928
00:47:06,440 --> 00:47:09,320
And Billie, Julie, you both produced
929
00:47:09,320 --> 00:47:13,760
small but fantastically formed
bites of perfection.
930
00:47:13,760 --> 00:47:15,880
We couldn't fault them. Well done.
931
00:47:15,880 --> 00:47:17,120
ANDY: Nice one, ladies.
932
00:47:17,120 --> 00:47:18,440
JOCK: Beautiful.
JULIE: Thank you.
933
00:47:20,800 --> 00:47:22,920
ALDO: Well done, Billie.
Thank you.
934
00:47:22,920 --> 00:47:26,080
If I call your name, you're cooking
in tomorrow's pressure test.
935
00:47:30,320 --> 00:47:34,000
Mindy, there was quail bones
in the dumpling.
936
00:47:35,000 --> 00:47:37,240
I'm sorry,
you're in tomorrow's pressure test.
937
00:47:40,840 --> 00:47:43,600
Montana, same goes.
938
00:47:43,600 --> 00:47:47,240
Bones in a dish cannot be overlooked
at this stage in the competition.
939
00:47:47,240 --> 00:47:49,000
We are in the top 10.
940
00:47:51,720 --> 00:47:56,280
Aldo, plain and simple,
you made the wrong choice today.
941
00:47:56,280 --> 00:48:00,000
Well, the smallest things
make the biggest difference.
942
00:48:00,000 --> 00:48:06,080
Mindy, Montana, Aldo, the three of
you are in tomorrow's pressure test.
943
00:48:07,320 --> 00:48:10,840
If you don't want to go anywhere,
dig your heels in.
944
00:48:12,360 --> 00:48:14,680
Head on out.
We'll see you all tomorrow.
945
00:48:16,200 --> 00:48:17,600
Thanks, guys. Cheers.
946
00:48:24,720 --> 00:48:27,960
ANNOUNCER: Tomorrow night
on MasterChef Australia,
947
00:48:27,960 --> 00:48:31,560
it's a pressure test
that packs a punch.
948
00:48:31,560 --> 00:48:33,720
JOCK: 99 ingredients.
Oh, my God.
949
00:48:33,720 --> 00:48:36,000
143 steps.
950
00:48:37,160 --> 00:48:38,760
13 pages.
951
00:48:38,760 --> 00:48:40,160
It's like a bloody
fiction novel.
952
00:48:40,160 --> 00:48:41,480
It's game on.
953
00:48:41,480 --> 00:48:44,440
And with only three
cooks in the kitchen...
954
00:48:44,440 --> 00:48:45,520
MINDY: This could
be the dish
955
00:48:45,520 --> 00:48:48,240
that makes me
or breaks me
in this competition.
956
00:48:48,240 --> 00:48:50,520
..there's nowhere to hide.
957
00:48:50,520 --> 00:48:52,240
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