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ANNOUNCER: Previously
on MasterChef Australia,
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Oh, stop.
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Oh, that's my mum!
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My baby! (LAUGHS)
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They cooked their hearts out
to impress their loved ones...
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00:00:17,920 --> 00:00:21,080
It's quite surreal. Like,
we're going to feed our families.
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Can you wish me luck?
Good luck!
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..and the judges.
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JOCK: That, my friends,
was how you do an entree.
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ANDY: An absolute belter!
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But the aqua team won the day.
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(ALL CHEER)
Well done.
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00:00:38,160 --> 00:00:42,120
Tonight, they've reached
the pointy end of the competition
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in more ways than one.
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JULIE: They've made this challenge
almost impossible.
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So, who will win immunity?
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And later, the claws are out
in a brilliant MasterClass...
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ANDY: Mud crab
is the best of the best.
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..and chef Natalie Paull
takes baking to the next level.
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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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(MYSTICAL MUSIC)
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(CHEERING AND APPLAUSE)
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After cooking for our families,
we've got renewed vigour,
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we're all 10 feet tall, match-fit
and ready to fight for immunity.
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There's four glass cloches,
like, behind the judges.
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And I could barely make out
what they are.
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(GASPS)
Is that a cactus?
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You know, like, it looks...
It looks really...
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It looks menacing.
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MEL: Good morning, everybody.
Good morning.
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You look sharp,
because it's immunity day.
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I hope you're all feeling good
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because today, one of you
will become the first member
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of the MasterChef top seven
for 2022.
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Ooh, yeah.
(WHOOPING AND APPLAUSE)
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Alvin.
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You've done a lot of great things
in this kitchen so far this season,
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but what you haven't done
is won immunity.
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Is today the day?
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I certainly hope it is.
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I've come so close and then,
you know, not... No cigar.
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The only thing standing between you
and that top-seven spot
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are a handful of
prickly ingredients.
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You could say we're at
the cutting edge of food right now.
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(CHUCKLES AND GUFFAWS)
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(LAUGHTER)
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OK, well, let's get into it.
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So, today it's gonna be
your job to tame
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one of these prickly ingredients
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into one very delicious dish.
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Oh, hell. This'll be fun.
Oh.
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Here we have sea urchin.
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Prickly pear.
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Stinging nettles.
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And right at the very end,
we've got chestnuts.
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Oh.
Oh!
SARAH: Prickly pear.
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Immunity at this point of
the competition
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could be the difference between
getting to the finals
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and not getting to the finals,
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and I think that the judges
are so aware
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of how important it is,
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that they've made this challenge
almost impossible.
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ANDY: Think these four...
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Did they think that we were just
gonna hand them immunity?
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(LAUGHTER)
No.
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Not today.
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There's a couple of prickly
ingredients in here that, you know,
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I reckon it might test a few of
these guys. What do you reckon?
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Have any of you cooked with
any of these before?
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No. (CHUCKLES)
SARAH: Mm, I have.
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You have, Sarah?
Yeah.
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I've actually used nettle
and sea urchin.
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Nettle and sea urchin.
Yeah.
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Everyone else is at zero.
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Uh, no, I've cooked with...
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I've cooked with nettle,
sea urchin as well.
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Cool.
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Julie? Anything?
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Nothing?
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Nothing.
Never even used a chestnut?
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I think I've used tinned chestnuts
in a stuffing.
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OK.
But I've never seen them like that.
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BILLIE: Seeing the ingredients
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that the contestants have to work
with today...
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..I reckon it's one of
the hardest challenges -
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not just immunity challenges,
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but one of the hardest challenges
we've had yet.
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It's a bloody hard one.
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Each of you is gonna pick
your prickly ingredient.
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And, Keyma...
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..you're up first.
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(LAUGHTER)
Ooh.
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Keyma, what are you thinking?
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Chestnuts, nettles,
prickly pears and sea urchin.
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This is as much about
taking something off the table...
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ANDY: Yes.
Oh.
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..as it is onto yours.
MEL: Keyma's like, "I'm a sweetie.
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"I would never do that."
No.
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No. I don't want to play that card.
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Time to get strategic, Keyma.
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No, I can't.
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I'm gonna go with prickly pear.
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Prickly pear it is.
Yep.
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There you go. Grab 'em.
BILLIE: Well done, Keyma.
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All of them?
Yep.
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Yep. Cool.
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Ciao.
Ciao.
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Sarah, you're next in line.
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Let's do it.
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Think I'm gonna go chestnut.
Chestnut?
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Yep.
Chestnut it is.
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That's you.
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Alvin, what's your choice?
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Sea urchin.
Sea urchin?
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All yours, buddy.
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Alright, Julie, that leaves you
with the stinging nettles.
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Come on and grab them.
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JULIE: OK.
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Would you have picked
stinging nettles, Julie?
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I have no idea. I'm really glad
I'm fourth, actually.
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Just... I'll just take
whatever's left.
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(LAUGHTER)
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SARAH: Oh, there's a spider there,
look!
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(JULIE SCREECHES) Stop it!
ALVIN: Argh!
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Sorry, you chose the spider
and the chestnuts,
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you have to cook the spider.
Extra protein.
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(LAUGHTER)
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You gotta feature it, Sarah.
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That's prickly as well.
(DANIEL CHUCKLES)
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Now my ear's itching.
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Oh.
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What is going on here?
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Is it a spider in there?
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When you can't use your hands,
it's the worst. (CHUCKLES)
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(CHUCKLES)
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All of you will have...75 minutes
to bring us your prickly dish.
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You can cook whatever you want -
sweet or savoury.
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Pantry, garden, fully open,
no excuses.
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But, of course,
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your prickly ingredient
must be featured in your dish.
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As you already know, the best dish
will secure their maker
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the first spot in the top seven -
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plenty to play for.
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We are literally at the pointy end
of the competition...
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Ba-da-ba-boom-boom-tish!
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Oh. I just got it.
(MEL LAUGHS)
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Come on, Alvin.
Sorry.
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Thought if there was one laugh,
it'd be you. But, nah.
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Righto, good luck,
75 minutes starts now.
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(CALLS OF ENCOURAGEMENT)
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It's prickly.
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Oh, gosh.
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KEYMA: What else do I need? Sugar.
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(CHUCKLES)
Come on, Sarah, come on, Alvin.
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BILLIE: Go, Alvin.
ALDO: Go, Sarah.
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Hey, that chicken looks very relaxed
on the chopping board.
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(LAUGHS)
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It's like you guys - relaxed.
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So, I have chosen chestnuts today.
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I am making a poached chicken breast
with chestnut cream and mushrooms.
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I want to take these chestnuts
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and roast them on the hibachi
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and then create a puree
to get it nice and smooth.
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It's most definitely the most
important part of this dish,
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so I need to make sure that
that's perfect.
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At the end of the day,
it's the featured ingredient so...
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..that could be the thing
that gets me immunity today.
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ALVIN: (LAUGHS) I love sea urchin!
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I'm so happy with, you know,
picking the sea urchin
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but I think it's gonna be
a difficult challenge
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because it's such a delicate
ingredient to feature.
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A lot of restaurants,
they don't tend to do much with it.
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What does this actually taste like,
I wonder?
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Oh, this is amazing.
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As I'm sort of workshopping this
in my head, I'm sort of thinking
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I could go the simple route
or I could go the complex route.
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Because I'm so hungry for immunity,
I just sort of thought,
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"No, I need to get this idea out
so I can start working on it."
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So, I'm gonna go with
the simple route.
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I'm going to do egg noodles
and sea urchin.
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It's all about featuring
the sea urchin today.
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It's really nice.
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I have to feature
the stinging nettle.
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Hello, fella.
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As soon as I see
this beautiful salmon,
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I think about getting stung
by nettles as a kid on holidays
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and I think, "That was a beach
holiday. There's a fish."
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00:10:02,440 --> 00:10:05,880
I can't think of a more logical
reason to cook a salmon.
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00:10:05,880 --> 00:10:08,400
Uh!
ALDO: Go, Julie.
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00:10:08,400 --> 00:10:10,000
Yep. (LAUGHS)
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00:10:10,000 --> 00:10:13,320
I'm gonna cook this salmon whole
and present him whole
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with a beautiful sauce and also
a salad made from the nettles.
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00:10:17,480 --> 00:10:20,040
DANIEL: Really scaling it up today,
Julie, hey?
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00:10:20,040 --> 00:10:22,440
(CACKLES)
(CHUCKLES)
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I love you, Dan. So good.
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00:10:24,560 --> 00:10:26,320
(CHUCKLES)
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My gloves.
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This is gonna be difficult.
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00:10:32,040 --> 00:10:34,520
I have no idea
how prickly pear tastes.
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Like, it's not
an everyday ingredient.
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00:10:36,440 --> 00:10:38,520
MINDY: You OK, Keyma?
Yeah.
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00:10:38,520 --> 00:10:41,480
They're throwing me
out of my comfort zone
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00:10:41,480 --> 00:10:44,520
so the first thing I do is just cut
a piece and then try it.
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00:10:46,840 --> 00:10:49,560
DANIEL: What's it taste like?
They're really mild.
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Almost like a watermelon.
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00:10:51,360 --> 00:10:52,680
Watermelon?
218
00:10:52,680 --> 00:10:56,960
I'm a bit worried that it doesn't
have much flavour.
219
00:10:56,960 --> 00:11:00,920
I need to feature prickly pear
at all cost.
220
00:11:00,920 --> 00:11:03,760
But I can't think of anything
to do with them.
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00:11:03,760 --> 00:11:05,600
I'm, like, blank.
222
00:11:07,720 --> 00:11:10,360
Stakes are high today.
Yeah.
You know what I mean?
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00:11:10,360 --> 00:11:12,320
Come on, immunity
has never meant more
224
00:11:12,320 --> 00:11:14,280
than at this end of the competition.
225
00:11:14,280 --> 00:11:17,200
What would be the one of these four
that you would not want?
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00:11:17,200 --> 00:11:19,400
I would...I would not want -
227
00:11:19,400 --> 00:11:22,800
if I hadn't used it before -
the stinging nettle.
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00:11:22,800 --> 00:11:25,440
Because it is quite hard
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to really drive the flavour
of the stinging nettle.
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00:11:27,800 --> 00:11:29,040
Mm-hm.
Yep.
They're quite grassy.
231
00:11:29,040 --> 00:11:31,800
And I think Julie has a challenge
on her hands today.
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00:11:33,200 --> 00:11:35,360
I mean, I think, for me,
it would be prickly pear,
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00:11:35,360 --> 00:11:38,280
just because I've eaten them before,
but cooking them -
234
00:11:38,280 --> 00:11:41,000
not something that I grew up
having in my backyard.
235
00:11:41,000 --> 00:11:43,720
But I think they go great with,
you know, Latin American food
236
00:11:43,720 --> 00:11:47,880
and that's why I think Keyma,
she could be in a good spot today.
237
00:11:50,080 --> 00:11:52,160
You know, Alvin, I think
he's gonna be fighting hard.
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00:11:52,160 --> 00:11:54,640
He hasn't won immunity yet,
you know,
239
00:11:54,640 --> 00:11:56,880
and he's been close
a couple of times.
Yeah.
240
00:11:56,880 --> 00:11:59,240
He was very confident
with the sea urchin,
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00:11:59,240 --> 00:12:01,440
so I'm looking forward to see
what he's gonna cook.
242
00:12:01,440 --> 00:12:04,560
I think that that could suit
his style of cooking as well.
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00:12:04,560 --> 00:12:06,040
JOCK: Yeah, I think you're right.
244
00:12:07,040 --> 00:12:10,440
ANDY: I'm keen to try
Sarah's chestnut puree.
245
00:12:10,440 --> 00:12:12,320
These are the little prickly husks.
246
00:12:12,320 --> 00:12:15,200
They pair very well
with virtually anything.
247
00:12:15,200 --> 00:12:16,400
Yeah.
248
00:12:16,400 --> 00:12:19,280
But I think everyone's in for
a tough job today.
249
00:12:19,280 --> 00:12:22,280
They're gonna have to be careful
that they feature the ingredient
250
00:12:22,280 --> 00:12:25,840
and it isn't just lost
in a whole mash of an open pantry.
251
00:12:28,960 --> 00:12:30,800
KEYMA: I'm suffering here!
252
00:12:30,800 --> 00:12:32,600
Oh, my God!
253
00:12:33,800 --> 00:12:35,200
Prickly!
254
00:12:35,200 --> 00:12:37,280
I feel itching everywhere.
255
00:12:38,800 --> 00:12:43,080
Who made up this challenge?!
I hate you! HATE you!
256
00:12:43,080 --> 00:12:44,760
Oh, my God!
(DANIEL CHUCKLES)
257
00:12:50,240 --> 00:12:53,040
ALDO: Your apron is undone.
JULIE: Oh, thank you, mate.
258
00:12:53,040 --> 00:12:55,120
Oh, yeah, it is too.
259
00:12:55,120 --> 00:12:57,240
Cooking show and a strip show.
260
00:12:57,240 --> 00:12:58,600
(ALL LAUGH)
261
00:12:59,720 --> 00:13:01,320
Ah, love it.
262
00:13:01,320 --> 00:13:02,960
(SIGHS)
263
00:13:02,960 --> 00:13:04,760
Before I can put the salmon
into the oven,
264
00:13:04,760 --> 00:13:09,320
I have to know what these nettles
are, what they do, how they taste.
265
00:13:09,320 --> 00:13:14,200
I'm not sure I've ever seen
noxious weeds as ingredients before.
266
00:13:14,200 --> 00:13:17,560
I've never eaten them and I've
most certainly never cooked them.
267
00:13:17,560 --> 00:13:20,840
Apparently, if you blanch them
in boiling water
268
00:13:20,840 --> 00:13:22,640
and refresh them in cold water,
269
00:13:22,640 --> 00:13:24,560
that takes the sting out of them.
270
00:13:24,560 --> 00:13:28,440
And then I want to taste
what they're like
271
00:13:28,440 --> 00:13:31,760
to make sure I'm getting as much
of that nettle flavour into things
272
00:13:31,760 --> 00:13:33,480
as I possibly can. (LAUGHS)
273
00:13:33,480 --> 00:13:36,880
I've gotta make sure
I'm heroing this ingredient.
274
00:13:39,120 --> 00:13:40,400
Wow.
275
00:13:42,760 --> 00:13:45,040
The problem is they don't have
very much flavour.
276
00:13:45,040 --> 00:13:48,040
Terrible. What a terrible ingredient!
277
00:13:48,040 --> 00:13:51,760
I'm quite shocked because it just...
278
00:13:51,760 --> 00:13:56,120
It's just like
chewing on a grass stalk.
279
00:13:56,120 --> 00:13:58,000
They actually don't taste
like much at all
280
00:13:58,000 --> 00:14:00,360
and I have come to
a horrible realisation
281
00:14:00,360 --> 00:14:02,680
that this is gonna be really hard
to feature.
282
00:14:15,760 --> 00:14:17,920
JOCK: One hour! Let's go!
283
00:14:24,440 --> 00:14:26,560
Ah!
BILLIE: Nice work, Keyma.
284
00:14:26,560 --> 00:14:27,960
An hour to go.
285
00:14:27,960 --> 00:14:29,600
I'm all prickly.
286
00:14:29,600 --> 00:14:32,160
Even my arms are prickly.
287
00:14:32,160 --> 00:14:34,880
Working with prickly pear,
the only thing I know about it
288
00:14:34,880 --> 00:14:38,280
is that it grows in Italy
like a weed.
289
00:14:38,280 --> 00:14:39,760
And my father-in-law
290
00:14:39,760 --> 00:14:43,800
used to just go find prickly pears
in the streets and eat them.
291
00:14:43,800 --> 00:14:45,480
I never tried them.
292
00:14:45,480 --> 00:14:50,040
I'm so regretting that I've
never asked for one and tried it.
293
00:14:50,040 --> 00:14:53,320
The prickly pear
is very mild in flavour,
294
00:14:53,320 --> 00:14:57,200
so I want to incorporate
some other flavours
295
00:14:57,200 --> 00:15:00,520
to be able to bring up the flavour
of prickly pear.
296
00:15:02,280 --> 00:15:05,360
I finally came up with an idea.
297
00:15:05,360 --> 00:15:09,240
I'm thinking kind of a plate
of dessert with some crullers.
298
00:15:09,240 --> 00:15:11,240
It's like a doughnut,
like, a French doughnut.
299
00:15:11,240 --> 00:15:17,520
And then I'm making prickly pear
sorbet and prickly pear gel.
300
00:15:17,520 --> 00:15:20,720
For the sorbet,
I've juiced all the prickly pears.
301
00:15:20,720 --> 00:15:22,440
Oh, look at the juice.
302
00:15:22,440 --> 00:15:25,760
And then I start adding
lime and lemon
303
00:15:25,760 --> 00:15:27,640
to try to balance the flavour.
304
00:15:27,640 --> 00:15:29,880
And then...
305
00:15:29,880 --> 00:15:31,520
..I add a bit of tequila,
306
00:15:31,520 --> 00:15:34,000
just for fun.
307
00:15:34,000 --> 00:15:36,280
And I'm really happy
with the mixture.
308
00:15:36,280 --> 00:15:37,920
The colour is so beautiful.
309
00:15:37,920 --> 00:15:40,800
I think it's going to stand out
on the plate.
310
00:15:40,800 --> 00:15:44,000
I don't want to say I'm on
a bit of a roll at the moment,
311
00:15:44,000 --> 00:15:47,240
but I feel that it's been really good
in the kitchen lately.
312
00:15:47,240 --> 00:15:51,120
I feel I've found my feet
in...around this environment
313
00:15:51,120 --> 00:15:52,800
and I'm enjoying it so much.
314
00:15:52,800 --> 00:15:54,320
DANIEL: If you nail this, Keyma,
315
00:15:54,320 --> 00:15:58,200
then you'll be, like, one of the
last fans and you'll be top seven.
316
00:15:58,200 --> 00:15:59,760
Thank you.
317
00:15:59,760 --> 00:16:02,480
So much pressure. (LAUGHS)
318
00:16:05,600 --> 00:16:09,480
ALVIN: It was so special seeing my
partner and my friends yesterday.
319
00:16:09,480 --> 00:16:12,880
It's just that extra fuel
to see us to the finish line.
320
00:16:12,880 --> 00:16:15,680
I'm so determined to win this.
321
00:16:15,680 --> 00:16:17,720
MELISSA: Alvin.
Hi.
322
00:16:17,720 --> 00:16:19,440
Sea urchins.
Sea urchin, yes.
323
00:16:19,440 --> 00:16:21,160
Love to eat them.
Love to eat them.
324
00:16:21,160 --> 00:16:24,000
Very treasured as a flavour.
What's the dish?
325
00:16:24,000 --> 00:16:27,120
I'm going to make egg noodles
with sea-urchin butter
326
00:16:27,120 --> 00:16:29,560
and just sea urchin on top.
327
00:16:29,560 --> 00:16:31,400
So, I'm going to make it
quite unadulterated.
328
00:16:32,760 --> 00:16:33,840
It's simple, right?
329
00:16:33,840 --> 00:16:35,560
When you get something like this,
330
00:16:35,560 --> 00:16:37,280
you don't want to
stuff around with it.
331
00:16:37,280 --> 00:16:38,720
No, you don't.
You know what I mean?
332
00:16:38,720 --> 00:16:40,440
It is perfect by itself.
Yeah.
333
00:16:40,440 --> 00:16:42,960
And they just love a carbohydrate.
So, I was thinking...
334
00:16:42,960 --> 00:16:45,720
Love some fat, love a carb,
love a little bit of salt.
335
00:16:45,720 --> 00:16:46,760
Yeah.
336
00:16:46,760 --> 00:16:48,640
Not much else
needs to really be done
337
00:16:48,640 --> 00:16:51,880
other than the perfect texture
of these egg noodles.
338
00:16:51,880 --> 00:16:54,400
Tone down your expectations, please,
because I'd hate to disappoint.
339
00:16:54,400 --> 00:16:56,400
No, no, no, sorry.
No, we're not doing that.
340
00:16:56,400 --> 00:16:58,560
No, this is not a day where we're
toning down expectations at all.
341
00:16:58,560 --> 00:17:00,480
Nah. My expectations
are through the roof.
342
00:17:00,480 --> 00:17:02,120
Sky-high today.
343
00:17:02,120 --> 00:17:05,360
Any other ingredients,
other than your noodles,
344
00:17:05,360 --> 00:17:07,240
the butter and the sea urchins?
345
00:17:07,240 --> 00:17:09,440
No, that's it.
Hoo!
346
00:17:09,440 --> 00:17:12,200
That's it. So, I have...
I have enough time to perfect this.
347
00:17:12,200 --> 00:17:15,320
And if I don't, then I don't
deserve the immunity, yeah.
348
00:17:15,320 --> 00:17:18,960
So, just nail it and immunity is
yours to...yours for the taking.
349
00:17:18,960 --> 00:17:20,080
Yep.
So, take it.
350
00:17:20,080 --> 00:17:22,120
Good luck.
(LAUGHS)
351
00:17:25,200 --> 00:17:29,280
The sea-urchin butter,
I want it to taste sort of salty,
352
00:17:29,280 --> 00:17:30,680
umami, creamy.
353
00:17:30,680 --> 00:17:33,280
Like, after you eat it, it's like,
"Oh, yeah, I can taste...
354
00:17:33,280 --> 00:17:35,240
"..I can taste the sea urchin."
355
00:17:35,240 --> 00:17:37,160
Oh, wow, so creamy.
356
00:17:37,160 --> 00:17:40,120
I just coat that through the noodles
357
00:17:40,120 --> 00:17:43,320
and then just put some lovely,
plump sea urchin tongues on top.
358
00:17:43,320 --> 00:17:45,840
That's really all you need.
It's just rich.
359
00:17:45,840 --> 00:17:47,800
I'm feeling really pumped
for this one.
360
00:17:47,800 --> 00:17:50,280
I think this could win me immunity.
361
00:17:54,200 --> 00:17:56,040
Oh, they smell amazing, Sare.
362
00:17:57,440 --> 00:18:01,080
I have chosen chestnuts today
because, I don't know,
363
00:18:01,080 --> 00:18:03,480
I just really love
the flavour of them.
364
00:18:03,480 --> 00:18:05,600
Sarah.
Hi.
365
00:18:05,600 --> 00:18:07,640
These look good. How are you
gonna use them in the dish?
366
00:18:07,640 --> 00:18:09,440
I want to do a couple
of different ways,
367
00:18:09,440 --> 00:18:14,000
so do a bit of a puree for one, and
then also some nice toasted ones.
368
00:18:14,000 --> 00:18:17,320
So, I'm thinking
a poached chicken breast
369
00:18:17,320 --> 00:18:20,920
with some different kind of shiitake
mushrooms and a bit of a jus.
370
00:18:20,920 --> 00:18:22,720
I think you're going down
the right track,
371
00:18:22,720 --> 00:18:24,680
but, like, are we going to get
372
00:18:24,680 --> 00:18:29,200
THE best, most silkiest
chestnut puree that we've ever had?
373
00:18:30,400 --> 00:18:33,040
You know, to win this immunity
and take this out,
374
00:18:33,040 --> 00:18:34,880
everything needs to be seamless.
375
00:18:34,880 --> 00:18:36,400
Thank you.
376
00:18:36,400 --> 00:18:37,800
I'll try.
377
00:18:37,800 --> 00:18:40,680
(CHEERING)
BILLIE AND ALDO: Go, Sarah!
378
00:18:40,680 --> 00:18:43,440
My poaching liquid is on the go,
379
00:18:43,440 --> 00:18:45,280
I've got my chicken in the brine,
380
00:18:45,280 --> 00:18:47,920
so I can make it nice
and juicy and tender.
381
00:18:47,920 --> 00:18:49,720
But roasting and peeling
the chestnuts
382
00:18:49,720 --> 00:18:51,560
is taking a really long time.
383
00:18:51,560 --> 00:18:53,440
They're so small.
384
00:18:53,440 --> 00:18:55,120
This is going to take forever.
385
00:18:55,120 --> 00:18:56,960
Do you guys want to help
peel some chestnuts?
386
00:18:56,960 --> 00:18:58,320
We'd love to help.
Chuck them up.
387
00:18:58,320 --> 00:19:00,760
Love to, but we're not allowed.
No.
Sorry.
388
00:19:00,760 --> 00:19:02,680
I need a lot of chestnuts.
389
00:19:02,680 --> 00:19:06,440
Making a puree, it's really tough
to blend if you haven't got enough.
390
00:19:06,440 --> 00:19:09,840
And I only need one portion,
but I just want to make sure
391
00:19:09,840 --> 00:19:11,960
this is really creamy and smooth.
392
00:19:11,960 --> 00:19:14,960
I need to make sure
that that's perfect.
393
00:19:14,960 --> 00:19:17,000
I hope I'm featuring chestnuts
enough.
394
00:19:17,000 --> 00:19:21,440
I'm hoping that it's going to be the
ingredient that's shining through.
395
00:19:22,760 --> 00:19:24,720
Fish! So big.
396
00:19:24,720 --> 00:19:27,520
The goal throughout
this whole competition
397
00:19:27,520 --> 00:19:29,920
is to get into
the immunity challenge
398
00:19:29,920 --> 00:19:31,800
and then to win
the immunity challenge.
399
00:19:31,800 --> 00:19:33,640
Everybody wants that.
400
00:19:33,640 --> 00:19:36,640
But, gee, they're making it tricky.
401
00:19:37,960 --> 00:19:41,360
My prickly ingredient
is stinging nettles.
402
00:19:41,360 --> 00:19:43,080
I'm going to make salmon
403
00:19:43,080 --> 00:19:46,560
with a beautiful sauce and also
a salad made from the nettles.
404
00:19:46,560 --> 00:19:50,040
BILLIE: Love it, Jules.
Is that going to fit in the oven?
405
00:19:50,040 --> 00:19:51,840
You know, good on her
for taking a risk.
406
00:19:51,840 --> 00:19:54,000
I love it. Absolutely love it.
407
00:19:54,000 --> 00:19:55,560
So, I've blanched the nettles,
408
00:19:55,560 --> 00:19:59,600
I'm going to start work on them
once I've got this enormous fish
409
00:19:59,600 --> 00:20:02,920
in this slightly-less-than-enormous
oven.
410
00:20:02,920 --> 00:20:05,200
Nice, Jules. Get it in there.
411
00:20:05,200 --> 00:20:07,400
Oh, my God.
412
00:20:07,400 --> 00:20:08,480
ALDO: Go, Julie!
413
00:20:08,480 --> 00:20:11,040
The tray might be
a little bit small.
414
00:20:11,040 --> 00:20:13,800
Cross your fingers. Oh, yeah.
415
00:20:13,800 --> 00:20:17,200
The problem with this salmon
is it's huge.
416
00:20:17,200 --> 00:20:19,440
It's 3.8 kilos.
417
00:20:19,440 --> 00:20:22,480
I normally cook about 2.5 kilos.
418
00:20:22,480 --> 00:20:25,480
I know exactly how long
that takes to cook in this way
419
00:20:25,480 --> 00:20:26,800
and which temperature.
420
00:20:26,800 --> 00:20:29,160
This is a much bigger fish.
421
00:20:29,160 --> 00:20:32,560
Oh, my gosh. Oh, my God.
422
00:20:33,640 --> 00:20:36,200
Curl that tail around.
It'll get in there, surely.
423
00:20:36,200 --> 00:20:38,920
He's a little nakey.
He needs a bit more foil.
424
00:20:38,920 --> 00:20:39,920
(MINDY LAUGHS)
425
00:20:39,920 --> 00:20:42,440
Oh, my God, this is the funniest
thing I've ever seen in my life.
426
00:20:42,440 --> 00:20:44,280
You're the best! This is so good!
427
00:20:45,640 --> 00:20:47,400
Good work, Jules! Yes!
428
00:20:47,400 --> 00:20:49,760
Gotta get a timer.
429
00:20:49,760 --> 00:20:51,760
I've got Moby Dick in the oven.
430
00:20:51,760 --> 00:20:53,600
I'm worried that I'm not
going to get it cooked.
431
00:20:54,960 --> 00:20:58,120
So I'm going to crank up the oven
and cook it for longer.
432
00:20:58,120 --> 00:21:01,440
(MEL LAUGHS)
433
00:21:01,440 --> 00:21:02,880
He's a little curly.
434
00:21:02,880 --> 00:21:04,520
Looks like a big banana in there.
435
00:21:06,240 --> 00:21:09,760
Now that the fish is in the oven,
I've got 50 minutes
436
00:21:09,760 --> 00:21:11,160
to work on the nettles
437
00:21:11,160 --> 00:21:14,920
and to make sure that they are
the ingredient of the dish.
438
00:21:14,920 --> 00:21:18,480
It's mild, man.
It's a really mild little flavour.
439
00:21:18,480 --> 00:21:20,400
So, I'm just going to blitz it up,
440
00:21:20,400 --> 00:21:23,080
a little bit of garlic and butter
and a little bit of...
441
00:21:23,080 --> 00:21:26,120
I'll finish it with lemon juice...
442
00:21:27,920 --> 00:21:30,400
..a little bit of salt and pepper,
and see what happens.
443
00:21:32,520 --> 00:21:34,960
Yum.
MINDY: Keyma, looks amazing.
444
00:21:36,040 --> 00:21:39,080
So, that is nice.
It tastes just like prickly pear.
445
00:21:39,080 --> 00:21:43,840
It's not too...too lemony. You can
taste the prickly pear in there.
446
00:21:43,840 --> 00:21:47,240
And I'm just working in my fluid gel.
447
00:21:49,440 --> 00:21:51,160
Keyma.
Hello, guys.
448
00:21:51,160 --> 00:21:53,680
Have the prickly pears
already claimed a victim?
449
00:21:53,680 --> 00:21:54,720
Yes.
450
00:21:54,720 --> 00:21:56,600
OK, well, how are you going to
make this...
451
00:21:56,600 --> 00:21:58,600
..are you going to seize back
this as a win?
452
00:21:58,600 --> 00:22:00,120
What's the dish you're making?
453
00:22:00,120 --> 00:22:05,320
So, I'm making, like,
a plate of dessert, kind of.
454
00:22:05,320 --> 00:22:10,600
So, I'm making French doughnuts
with prickly pear sorbet
455
00:22:10,600 --> 00:22:13,400
and prickly pear fluid gel.
456
00:22:13,400 --> 00:22:14,520
ANDY: OK.
457
00:22:14,520 --> 00:22:15,800
I have just a question
458
00:22:15,800 --> 00:22:18,360
based on the fundamental
building blocks of your dish.
459
00:22:18,360 --> 00:22:21,560
Doughnut, sorbet, gel.
460
00:22:22,640 --> 00:22:23,960
Yeah.
461
00:22:23,960 --> 00:22:26,520
How's the doughnut
and the gel and the sorbet
462
00:22:26,520 --> 00:22:28,320
texturally going to work?
463
00:22:28,320 --> 00:22:29,720
Uh...
464
00:22:29,720 --> 00:22:32,120
Are we going to end up
with a soggy fest, or...
465
00:22:32,120 --> 00:22:34,720
Um...no.
466
00:22:34,720 --> 00:22:36,360
Does the doughnut need to be there?
467
00:22:37,600 --> 00:22:39,600
Like, what is the doughnut doing?
468
00:22:41,480 --> 00:22:45,280
Like, seriously,
like, if you can answer that...
469
00:22:45,280 --> 00:22:48,160
You have, like...it sounds like
you're gonna have
a nice zingy sorbet.
470
00:22:48,160 --> 00:22:50,360
I would be building the dish
471
00:22:50,360 --> 00:22:53,480
around the thing that you need
to hero, not a doughnut.
472
00:22:53,480 --> 00:22:56,480
And that's what I feel that this
dish may have been based around.
473
00:22:56,480 --> 00:22:58,160
So...
Yeah.
474
00:22:58,160 --> 00:23:00,160
..you know, if you can work on
your sorbet
475
00:23:00,160 --> 00:23:01,800
and make it absolutely pop,
476
00:23:01,800 --> 00:23:03,960
I would just be trying to
fill in the gaps,
477
00:23:03,960 --> 00:23:06,280
and I don't think a doughnut
is filling in the gaps.
478
00:23:06,280 --> 00:23:08,040
OK.
Righto?
479
00:23:08,040 --> 00:23:09,600
Cool. Thank you.
BILLIE: Let's go, Keyma.
480
00:23:09,600 --> 00:23:11,400
ALDO: Go, Keyma. Come on.
481
00:23:11,400 --> 00:23:13,440
OK. What else can I do?
482
00:23:14,520 --> 00:23:16,200
What else can I do?
483
00:23:18,600 --> 00:23:20,640
Think, Keyma, think.
484
00:23:20,640 --> 00:23:22,400
I hate changes.
485
00:23:22,400 --> 00:23:26,880
Sometimes, my brain does weird stuff,
especially under pressure.
486
00:23:26,880 --> 00:23:28,720
OK, OK.
487
00:23:28,720 --> 00:23:32,080
It's foggy at the moment,
I don't know where to go from here.
488
00:23:32,080 --> 00:23:34,680
And, yeah, it's causing me stress.
489
00:23:34,680 --> 00:23:36,960
Let's go, Keyma!
Go, Keyma!
490
00:23:36,960 --> 00:23:38,760
ALDO: Go, Keyma!
Keep going, Keyma!
491
00:23:38,760 --> 00:23:40,480
Chin up, mate! Play on!
You got it.
492
00:23:40,480 --> 00:23:42,720
I was so invested into my doughnuts,
493
00:23:42,720 --> 00:23:45,480
and I have to strip back
all what I've thought.
494
00:23:45,480 --> 00:23:47,880
(SIGHS) Come on.
495
00:23:47,880 --> 00:23:52,920
I'm just thinking and trying to
figure out how to fix this dessert.
496
00:23:52,920 --> 00:23:56,200
How are you doing?
Not good.
497
00:23:56,200 --> 00:23:58,320
Not good, not great.
498
00:24:09,600 --> 00:24:11,080
30 minutes to go.
499
00:24:17,680 --> 00:24:19,640
Oh! It's prickly.
500
00:24:19,640 --> 00:24:20,920
(SIGHS)
501
00:24:21,920 --> 00:24:24,960
I wouldn't want to be
in today's challenge at all.
502
00:24:24,960 --> 00:24:29,920
The ingredients that the contestants
have to work with are really hard.
503
00:24:29,920 --> 00:24:32,760
I can see they're all starting
to stress down there
504
00:24:32,760 --> 00:24:35,560
and I'm really feeling
for all of them.
505
00:24:38,280 --> 00:24:41,280
What's happening? You've got
a very worried look on your face.
506
00:24:41,280 --> 00:24:43,640
What's the dish? Tell me.
507
00:24:43,640 --> 00:24:44,920
So far?
Or have you changed it already?
508
00:24:44,920 --> 00:24:45,920
Sorbet.
509
00:24:45,920 --> 00:24:47,320
OK, so, so far you've got...
510
00:24:47,320 --> 00:24:49,080
I'm guessing it's
a prickly pear sorbet?
511
00:24:49,080 --> 00:24:51,720
Yes, I have the sorbet in here.
512
00:24:51,720 --> 00:24:53,120
Yeah.
513
00:24:55,600 --> 00:24:57,000
What else are we thinking, then?
514
00:24:58,920 --> 00:25:00,880
What's your favourite dessert
back home?
515
00:25:02,760 --> 00:25:05,560
Tres leches cake. But...
OK.
516
00:25:05,560 --> 00:25:08,000
I don't have time to make
a tres leches cake.
517
00:25:08,000 --> 00:25:11,080
Mm-hm.
It's going to be too hard.
518
00:25:11,080 --> 00:25:12,200
Maybe a sponge.
519
00:25:12,200 --> 00:25:13,920
You've still got time
for that to cook.
520
00:25:13,920 --> 00:25:15,600
As long as you don't do one
that's too big.
521
00:25:15,600 --> 00:25:17,000
Yeah.
Do you know what I mean?
522
00:25:17,000 --> 00:25:18,720
As long as that's balanced nicely.
523
00:25:18,720 --> 00:25:20,280
Then you've just got to worry
about a little...
524
00:25:20,280 --> 00:25:21,720
..a little bit of cake.
Mm-hm.
525
00:25:21,720 --> 00:25:22,760
Right?
Yeah.
526
00:25:22,760 --> 00:25:24,040
Keep it simple.
527
00:25:25,480 --> 00:25:27,560
This is part of your growth.
Come on.
528
00:25:27,560 --> 00:25:29,560
Ow! (LAUGHS)
Strip it back. Nail it.
529
00:25:29,560 --> 00:25:31,240
Yes?
Yes.
530
00:25:31,240 --> 00:25:33,080
Let's go.
531
00:25:33,080 --> 00:25:35,360
Jock is being really, really
supportive.
532
00:25:37,080 --> 00:25:40,560
I'm just trying to go with a...
kind of an almond sponge.
533
00:25:40,560 --> 00:25:42,400
Just trying to figure it out.
534
00:25:42,400 --> 00:25:44,720
I have to speed up, obviously.
535
00:25:44,720 --> 00:25:48,040
I only have less than
30 minutes to go.
536
00:25:50,960 --> 00:25:52,800
God!
537
00:25:52,800 --> 00:25:54,600
Go, Keyma.
Come on, Keyma.
538
00:25:58,520 --> 00:26:01,880
I have to move fast
to put this cake in the oven.
539
00:26:01,880 --> 00:26:06,200
Hopefully, I'm able to put
some sort of dessert today.
540
00:26:06,200 --> 00:26:07,760
I don't...I don't know.
541
00:26:09,280 --> 00:26:11,240
How far are those chestnuts, Sarah?
542
00:26:11,240 --> 00:26:13,800
Close. They taste good.
543
00:26:14,960 --> 00:26:17,800
I really would love to win
the immunity today.
544
00:26:17,800 --> 00:26:20,680
I think, at this point
in the competition,
545
00:26:20,680 --> 00:26:24,160
you know, anything that can
keep you safe is the ultimate.
546
00:26:24,160 --> 00:26:26,480
Everyone is cooking incredible food.
547
00:26:26,480 --> 00:26:29,560
So, this week's elimination,
all-in elimination,
548
00:26:29,560 --> 00:26:31,520
is going to be a really tough one.
549
00:26:33,000 --> 00:26:36,920
I am featuring the chestnuts
in a chestnut puree,
550
00:26:36,920 --> 00:26:38,880
served with poached chicken.
551
00:26:38,880 --> 00:26:41,480
Oi, Sarah. How many have you peeled?
552
00:26:42,840 --> 00:26:45,480
Just need enough to blend.
553
00:26:45,480 --> 00:26:47,800
Roasting and peeling the chestnuts
554
00:26:47,800 --> 00:26:50,320
took me so much longer
than I expected,
555
00:26:50,320 --> 00:26:53,160
but now I've peeled enough chestnuts
for my puree
556
00:26:53,160 --> 00:26:55,880
and simmered away
a little bit of that chicken stock
557
00:26:55,880 --> 00:26:57,480
until they're nice and tender.
558
00:26:57,480 --> 00:27:00,440
So, now I can create
the puree itself.
559
00:27:02,880 --> 00:27:07,160
The perfect puree
needs to be really lusciously creamy
560
00:27:07,160 --> 00:27:10,120
and it doesn't have
any sort of graininess.
561
00:27:10,120 --> 00:27:14,880
If I get this right, then this is
definitely hitting the brief.
562
00:27:14,880 --> 00:27:16,520
That's not working.
563
00:27:16,520 --> 00:27:17,880
Don't really have much.
564
00:27:19,640 --> 00:27:21,400
I thought I was doing OK,
565
00:27:21,400 --> 00:27:25,000
but now I'm in a massive rush
with this dish.
566
00:27:25,000 --> 00:27:27,360
I've got to poach my chicken breast.
567
00:27:27,360 --> 00:27:30,000
I've got to make my sauce as well,
568
00:27:30,000 --> 00:27:32,080
fry off those mushrooms.
569
00:27:32,080 --> 00:27:34,040
I have so much left to do.
570
00:27:34,040 --> 00:27:35,760
That does not want to blend.
571
00:27:35,760 --> 00:27:36,800
(LAUGHS)
572
00:27:38,320 --> 00:27:39,920
ALDO: Come on, guys.
573
00:27:39,920 --> 00:27:41,040
Go, Julie.
574
00:27:45,520 --> 00:27:47,280
DANIEL: Let's go, Keyma!
575
00:27:47,280 --> 00:27:49,000
Come on, Keyma!
576
00:27:49,000 --> 00:27:50,680
Got to get it in.
577
00:27:50,680 --> 00:27:52,240
BILLIE: Get it in, Keyma.
578
00:27:54,720 --> 00:27:56,800
I get my mini-cake in the oven.
579
00:27:56,800 --> 00:28:01,000
I was crossing everything I have
to be able to get it...cook in time.
580
00:28:01,000 --> 00:28:03,480
Keyma, you look so much happier.
I love it.
581
00:28:03,480 --> 00:28:05,680
Thank you, guys! (LAUGHS)
582
00:28:07,000 --> 00:28:08,560
JOCK: Interesting dishes. Some...
583
00:28:08,560 --> 00:28:10,160
Some are on shaky ground.
584
00:28:10,160 --> 00:28:12,400
There's a bit of self-doubt
going on in the kitchen today.
585
00:28:12,400 --> 00:28:14,360
MEL: Can you tell me
what's going on with Keyma?
586
00:28:14,360 --> 00:28:16,320
ANDY: Yeah.
Because I think what we went around,
587
00:28:16,320 --> 00:28:17,840
there was an idea.
588
00:28:17,840 --> 00:28:20,400
That idea wasn't quite
on solid ground yet.
589
00:28:20,400 --> 00:28:21,880
Has it changed?
590
00:28:21,880 --> 00:28:25,120
So, she's got a sorbet.
Colour's fantastic.
591
00:28:25,120 --> 00:28:26,240
Looks brilliant.
592
00:28:26,240 --> 00:28:29,320
And then she was talking about
making a sponge.
593
00:28:29,320 --> 00:28:31,480
It's about distilling it down
into something
594
00:28:31,480 --> 00:28:32,960
really simple and succinct
595
00:28:32,960 --> 00:28:35,160
if she wants to play for immunity.
596
00:28:37,920 --> 00:28:40,200
What about Sarah? Chicken.
597
00:28:40,200 --> 00:28:44,680
Sarah's, to me, struggling
a little bit with that dish.
598
00:28:44,680 --> 00:28:46,200
She's got a great idea.
599
00:28:46,200 --> 00:28:48,840
I mean, I think, you know,
a poached chicken breast
600
00:28:48,840 --> 00:28:50,360
that's been in a brine - tick.
601
00:28:50,360 --> 00:28:52,400
Roast chestnut puree.
602
00:28:52,400 --> 00:28:56,440
Is it going to be silky smooth
and not chalky?
603
00:28:56,440 --> 00:28:59,360
And, you know, sometimes
chestnuts can be gloopy.
604
00:28:59,360 --> 00:29:02,120
Yeah.
So, interesting point for her.
605
00:29:02,120 --> 00:29:03,400
Alvin?
606
00:29:03,400 --> 00:29:05,240
Box seat.
Yeah, totally.
607
00:29:05,240 --> 00:29:06,760
In terms of concept.
Yes.
608
00:29:06,760 --> 00:29:08,160
He's got three elements.
609
00:29:08,160 --> 00:29:09,840
He's got the noodles,
he's got his sea urchin
610
00:29:09,840 --> 00:29:11,560
and his sea-urchin butter.
611
00:29:11,560 --> 00:29:14,560
And I think that that is the
best way to approach sea urchins,
612
00:29:14,560 --> 00:29:16,920
because they are so good
by themselves.
613
00:29:16,920 --> 00:29:19,280
He's got zero places to hide.
614
00:29:19,280 --> 00:29:21,840
And the thing about the dish
is, though,
615
00:29:21,840 --> 00:29:24,160
if he's going to cook
that butter out, as soon as...
616
00:29:24,160 --> 00:29:27,480
Like we all know, as soon as
sea urchins hit heat...
Yeah.
617
00:29:27,480 --> 00:29:29,080
..they dilute a little bit.
618
00:29:29,080 --> 00:29:31,960
So, how...? Is he...?
Does he know that?
619
00:29:31,960 --> 00:29:35,240
Because it may be too late,
once he's down that track
620
00:29:35,240 --> 00:29:37,840
and rolling the noodles
in the butter.
621
00:29:37,840 --> 00:29:41,720
Last but not least,
very large fish in an oven.
622
00:29:42,840 --> 00:29:45,120
She's feeding the crew.
(LAUGHS)
623
00:29:45,120 --> 00:29:47,080
There wasn't even a thermometer
in it when I went over.
624
00:29:47,080 --> 00:29:50,080
Yeah.
So, she's not too sure
how long it's going to take.
625
00:29:51,920 --> 00:29:53,480
She's struggling as well, though.
626
00:29:53,480 --> 00:29:55,040
She's trying to work out
627
00:29:55,040 --> 00:29:57,760
how do you get that subtle flavour
of the nettles
628
00:29:57,760 --> 00:29:59,560
and let it be featured
629
00:29:59,560 --> 00:30:02,600
without compromising any flavour
anywhere else?
630
00:30:02,600 --> 00:30:04,720
Because you know Jules.
She loves to pack flavour.
631
00:30:04,720 --> 00:30:08,040
She's worried that if she packs
flavour, she'll lose the nettles.
632
00:30:08,040 --> 00:30:11,360
Very, very interesting.
Anyone's game right now.
633
00:30:13,920 --> 00:30:15,440
I think I'm in a good space.
634
00:30:15,440 --> 00:30:17,880
My sea-urchin butter tastes
really good.
635
00:30:17,880 --> 00:30:19,680
It's very creamy.
636
00:30:20,680 --> 00:30:23,680
My dough has had enough time to rest
and it looks really good.
637
00:30:23,680 --> 00:30:26,120
So, it's time to sort of
put it through the roller
638
00:30:26,120 --> 00:30:27,680
and get my noodles happening.
639
00:30:27,680 --> 00:30:29,080
Alvin.
What, sorry?
640
00:30:29,080 --> 00:30:31,880
What cut?
I'm doing, um...
641
00:30:31,880 --> 00:30:35,160
For lack of an Asian word,
the fettuccine.
642
00:30:35,160 --> 00:30:36,440
Flat noodle.
643
00:30:36,440 --> 00:30:38,560
Flat noodle. That's it. Thanks.
644
00:30:38,560 --> 00:30:41,000
(LAUGHTER)
645
00:30:43,200 --> 00:30:46,960
I want every slurp of that noodle
to be, like, tasty.
646
00:30:46,960 --> 00:30:50,760
If I win immunity spot for this,
I would be so happy.
647
00:30:50,760 --> 00:30:53,320
It's like, what a time
to win it as well.
648
00:30:53,320 --> 00:30:55,240
And that, you know, it's like,
come on.
649
00:30:55,240 --> 00:30:57,680
Surely, this is my time.
650
00:30:57,680 --> 00:30:59,800
OK, noodles.
651
00:31:02,800 --> 00:31:05,720
There's only four of you
and only 14 minutes to go!
652
00:31:05,720 --> 00:31:07,640
Come on! Home stretch!
653
00:31:07,640 --> 00:31:09,240
DANIEL: Let's go, guys.
654
00:31:09,240 --> 00:31:10,880
ALDO: Come on, guys!
655
00:31:14,960 --> 00:31:17,400
BILLIE: Hey, Sare, put some butter
or some liquid in there.
656
00:31:17,400 --> 00:31:18,680
A little bit of liquid.
657
00:31:18,680 --> 00:31:20,240
Yeah, I just did.
658
00:31:20,240 --> 00:31:24,880
I have just put so much attention
into this chestnut puree
659
00:31:24,880 --> 00:31:28,520
and it's taken a lot of extra time
than I expected.
660
00:31:29,720 --> 00:31:31,520
Mm. That's good.
661
00:31:31,520 --> 00:31:33,280
But now it's amazing.
662
00:31:33,280 --> 00:31:37,920
It's so...it's actually smoother
than what I expected it would go.
663
00:31:37,920 --> 00:31:39,600
It's really beautiful.
664
00:31:39,600 --> 00:31:43,320
But I realised that I've really
left this to the last minute
665
00:31:43,320 --> 00:31:44,640
to get my chicken on.
666
00:31:44,640 --> 00:31:46,280
I'm running out of time, aren't I?
667
00:31:46,280 --> 00:31:51,840
So, I place my chicken breast
into the poaching liquid.
668
00:31:51,840 --> 00:31:56,320
The chestnut element is the most
important part of this dish,
669
00:31:56,320 --> 00:32:00,960
but at the same time, this dish
rides on the cook of the chicken.
670
00:32:00,960 --> 00:32:02,800
I'm hoping it's perfectly cooked
through.
671
00:32:02,800 --> 00:32:05,520
I'm hoping it's just a blush
on the centre.
672
00:32:05,520 --> 00:32:07,440
And we won't know
if the chicken's cooked right
673
00:32:07,440 --> 00:32:09,280
until the judges taste it.
674
00:32:15,880 --> 00:32:18,840
DANIEL: Come on, Julie.
We're at the prickly end of it.
675
00:32:18,840 --> 00:32:20,520
JULIE: I have two big worries.
676
00:32:20,520 --> 00:32:21,960
One is the fish cooking on time
677
00:32:21,960 --> 00:32:26,400
and the second one
is balancing this nettle.
678
00:32:27,720 --> 00:32:31,760
It's slightly hilarious
to be cooking with weeds,
679
00:32:31,760 --> 00:32:35,800
but we need to experiment
and we need to take risks.
680
00:32:37,640 --> 00:32:38,880
Ooh!
681
00:32:38,880 --> 00:32:40,360
Your sauce looks incredible.
682
00:32:40,360 --> 00:32:42,200
It's so vibrant and green.
683
00:32:43,280 --> 00:32:45,200
This is a real dance.
684
00:32:45,200 --> 00:32:49,600
I've got a little bit of garlic,
lemon, some caper berries.
685
00:32:49,600 --> 00:32:51,560
But really what I want
is for the nettles
686
00:32:51,560 --> 00:32:53,320
to be the outstanding ingredient.
687
00:32:53,320 --> 00:32:55,720
Tastes nettle-y.
688
00:32:55,720 --> 00:32:57,280
(LAUGHS)
689
00:32:58,760 --> 00:33:02,000
Yeah, it's a gorgeous colour,
it's a subtle flavour.
690
00:33:02,000 --> 00:33:05,400
It needs a little bit of acid
and a little bit more salt.
691
00:33:07,240 --> 00:33:09,120
And I'm not unhappy with it.
692
00:33:11,120 --> 00:33:12,800
MEL: Five minutes
to bring it all together!
693
00:33:12,800 --> 00:33:14,880
Five minutes to go! Come on!
694
00:33:14,880 --> 00:33:17,320
JOCK: Let's go! Five minutes!
695
00:33:17,320 --> 00:33:19,160
What the hell!?
696
00:33:22,720 --> 00:33:25,000
75 minutes has just flown
697
00:33:25,000 --> 00:33:27,640
and I'm running out of time.
698
00:33:27,640 --> 00:33:30,120
I've got to quickly stir-fry
my noodles
699
00:33:30,120 --> 00:33:35,160
and then coat that in that lovely
sea-urchin butter.
700
00:33:35,160 --> 00:33:38,360
So I'm hoping that by pan-frying
the butter and the noodles,
701
00:33:38,360 --> 00:33:41,600
I'm hoping for the butter
to melt quicker on a heat
702
00:33:41,600 --> 00:33:43,600
than just relying on
the noodles alone.
703
00:33:53,640 --> 00:33:55,920
Right now, Alvin
has to be very careful,
704
00:33:55,920 --> 00:33:59,080
just because sea urchin,
they don't like heat at all.
705
00:34:01,120 --> 00:34:03,040
He's, like, frying.
706
00:34:03,040 --> 00:34:05,160
That should be in a bowl.
I know.
707
00:34:06,360 --> 00:34:09,640
Like, it should just be melted
and then rolled through.
708
00:34:11,000 --> 00:34:14,320
All the sea urchin
is just going into the air.
709
00:34:14,320 --> 00:34:16,680
Oh, I think the damage is done.
710
00:34:16,680 --> 00:34:18,640
Please turn it off.
711
00:34:30,120 --> 00:34:31,720
ALDO: Come on, guys!
712
00:34:31,720 --> 00:34:33,600
Sarah Todd, come on!
713
00:34:33,600 --> 00:34:35,120
What the hell? (CHUCKLES)
714
00:34:35,120 --> 00:34:37,880
Don't think, "What the hell?"
Keep finish cooking.
715
00:34:37,880 --> 00:34:39,760
My brain's stopping working!
716
00:34:40,920 --> 00:34:43,520
DANIEL: Come on, Keyma! Let's go!
OK.
717
00:34:43,520 --> 00:34:46,120
Oh. (CHUCKLES) Where's my spoon?
718
00:34:46,120 --> 00:34:49,040
JULIE: My salad's done,
sauce is done.
719
00:34:49,040 --> 00:34:50,960
Sarah Todd, come on!
Whoo!
720
00:34:50,960 --> 00:34:53,400
The fish is the oven
till the very last minute.
721
00:34:53,400 --> 00:34:54,600
Oh, boy.
722
00:34:54,600 --> 00:34:56,200
It's the moment of truth.
723
00:34:56,200 --> 00:34:57,680
Here it comes. Here it comes.
724
00:34:57,680 --> 00:35:01,040
This has been the fastest 75 minutes
of my life.
725
00:35:04,640 --> 00:35:06,120
Oh, God.
726
00:35:06,120 --> 00:35:10,120
I only need to look at it
and know that it's underdone.
727
00:35:10,120 --> 00:35:12,480
God, this is hard to watch.
728
00:35:12,480 --> 00:35:14,520
(WHIMPERS)
729
00:35:14,520 --> 00:35:15,680
Come on, Sarah.
730
00:35:15,680 --> 00:35:18,240
I'm running out of time.
Yes, you are.
731
00:35:18,240 --> 00:35:20,120
I've left a lot till
the last minute.
732
00:35:20,120 --> 00:35:22,320
Oh, my God, what was I doing?
733
00:35:22,320 --> 00:35:24,120
It's crazy.
I still need to plate up.
734
00:35:24,120 --> 00:35:25,560
Come on, Sarah, you got this.
735
00:35:25,560 --> 00:35:27,240
I've got my chestnut puree...
736
00:35:27,240 --> 00:35:28,280
Come on!
737
00:35:28,280 --> 00:35:30,080
..that beautiful piece
of chicken breast.
738
00:35:30,080 --> 00:35:31,960
Yeah. My other mushrooms.
739
00:35:31,960 --> 00:35:34,960
I have tasted everything
except for my chicken breast.
740
00:35:34,960 --> 00:35:36,160
Ow! Hot.
741
00:35:37,800 --> 00:35:39,120
I think everything is on point.
742
00:35:40,320 --> 00:35:41,800
ALDO: Looks great, Sarah, now.
743
00:35:42,880 --> 00:35:44,520
DANIEL: Come on, Julie.
744
00:35:44,520 --> 00:35:46,680
The top end, it's underdone.
745
00:35:46,680 --> 00:35:48,280
(INHALES) No!
746
00:35:50,000 --> 00:35:51,760
So I flip him over
747
00:35:51,760 --> 00:35:55,280
and the bit that's been sitting
on the bottom of the oven,
748
00:35:55,280 --> 00:35:57,440
THAT is perfecto.
749
00:35:57,440 --> 00:36:01,160
It's not gonna look the way I wanted,
a whole big fish on a tray...
750
00:36:01,160 --> 00:36:02,640
This is all in pieces.
751
00:36:02,640 --> 00:36:06,560
..but I do have a big portion of fish
to feed the judges.
752
00:36:06,560 --> 00:36:08,480
DANIEL: Come on, finish it off!
753
00:36:08,480 --> 00:36:11,040
Definitely getting real in here!
One minute to go!
754
00:36:11,040 --> 00:36:13,080
ALDO: Come on!
755
00:36:13,080 --> 00:36:15,360
Come on, everyone. Let's go.
756
00:36:15,360 --> 00:36:17,960
KEYMA: Time is slipping away.
757
00:36:19,960 --> 00:36:21,520
You got it, Keyma!
Oh.
758
00:36:21,520 --> 00:36:23,400
I need to move.
759
00:36:23,400 --> 00:36:25,520
Just slam it out, Keyma.
Undo the ring.
760
00:36:25,520 --> 00:36:27,000
Oh, my God.
761
00:36:27,000 --> 00:36:28,880
Where is the plate?
Where is the plate?
762
00:36:28,880 --> 00:36:30,320
Let's go, Keyma!
Come on, Keyma!
763
00:36:31,520 --> 00:36:34,120
30 seconds!
764
00:36:34,920 --> 00:36:36,720
BILLIE: Come on, Keyma.
765
00:36:36,720 --> 00:36:38,040
(SCREAMS)
766
00:36:39,120 --> 00:36:41,160
Oh, my God,
Keyma's dropped something.
767
00:36:41,160 --> 00:36:42,800
What did she drop?
768
00:36:42,800 --> 00:36:45,120
Oh, my God, no.
769
00:36:45,120 --> 00:36:46,920
Oh, my good god.
770
00:36:46,920 --> 00:36:49,160
I can't believe it.
771
00:36:49,160 --> 00:36:52,080
I'm not gonna plate up my dish today.
772
00:36:52,080 --> 00:36:53,560
Oh, bloody hell.
773
00:36:53,560 --> 00:36:56,160
Because the cake touched the floor.
774
00:36:56,160 --> 00:36:58,600
There's no way they can eat it.
775
00:36:58,600 --> 00:36:59,840
(SIGHS)
776
00:36:59,840 --> 00:37:03,000
So, I'm just gonna serve them
as it is, as elements.
777
00:37:06,000 --> 00:37:08,240
Let's do it. 10!
778
00:37:08,240 --> 00:37:11,800
ALL: 9! 8! 7!
779
00:37:11,800 --> 00:37:15,040
6! 5! 4!
780
00:37:15,040 --> 00:37:18,480
3! 2! 1!
781
00:37:18,480 --> 00:37:20,800
That's it!
(APPLAUSE)
782
00:37:20,800 --> 00:37:22,760
Oh, my God.
783
00:37:22,760 --> 00:37:24,320
What just happened?
784
00:37:26,080 --> 00:37:28,520
Come here. You're amazing.
785
00:37:28,520 --> 00:37:30,720
What happened?
Did you get everything?
786
00:37:31,840 --> 00:37:34,320
I dropped the cake.
You dropped the cake?
787
00:37:44,200 --> 00:37:45,880
(SIGHS) Bummer.
788
00:37:45,880 --> 00:37:47,040
OK.
789
00:37:52,000 --> 00:37:54,560
JOCK: To win immunity
from Sunday night's elimination,
790
00:37:54,560 --> 00:37:57,640
all you had to do was take
a prickly ingredient
791
00:37:57,640 --> 00:37:59,160
and turn it into a delicious dish.
792
00:37:59,160 --> 00:38:00,720
Easy. Right?
793
00:38:02,200 --> 00:38:05,400
The first dish we'd like to try
belongs to Alvin.
794
00:38:05,400 --> 00:38:07,840
(APPLAUSE)
Go, Alvin.
795
00:38:07,840 --> 00:38:11,280
ALVIN: I'm feeling good today,
walking my dish up to the judges.
796
00:38:11,280 --> 00:38:15,640
Because I feel like I've actually
featured sea urchin really well.
797
00:38:21,400 --> 00:38:23,560
Alvin, what have you made us?
798
00:38:23,560 --> 00:38:26,720
I made sea urchin and egg noodles.
799
00:38:28,120 --> 00:38:31,960
It's very simple,
um, but I just hope
800
00:38:31,960 --> 00:38:35,080
that every element there is perfect.
801
00:38:54,920 --> 00:38:56,200
Alvin...
802
00:38:58,600 --> 00:39:00,160
..I think you were so close.
803
00:39:00,160 --> 00:39:02,960
Oh. No way.
804
00:39:02,960 --> 00:39:05,080
I think you were so close.
805
00:39:05,080 --> 00:39:06,840
I can see...
Oh.
806
00:39:06,840 --> 00:39:09,080
..exactly what you were trying to do.
807
00:39:09,080 --> 00:39:11,560
And I think you could have done it
808
00:39:11,560 --> 00:39:15,400
had it not been for tossing
the noodles over the gas.
809
00:39:17,040 --> 00:39:19,840
You just kept the gas on full bore
and I was just standing,
810
00:39:19,840 --> 00:39:21,680
looking at it, just going,
"Please turn it off.
811
00:39:21,680 --> 00:39:23,440
"Please turn if off.
Please turn it off.
812
00:39:23,440 --> 00:39:25,040
"Please turn it off. Please
turn it off."
813
00:39:25,040 --> 00:39:28,720
And it was on there for another
good couple of minutes, on the heat.
814
00:39:28,720 --> 00:39:31,160
And you lose...
Goddamn it.
815
00:39:31,160 --> 00:39:34,800
..the rich velvety nature
of the sea urchin.
816
00:39:34,800 --> 00:39:38,240
You lose the umami instantly.
817
00:39:38,240 --> 00:39:39,880
You cooked it all the way in the pan.
818
00:39:39,880 --> 00:39:42,800
Oh, Jock. Damn it!
819
00:39:44,000 --> 00:39:48,480
The beautiful lobes of juicy uni
over the top,
820
00:39:48,480 --> 00:39:52,880
they burst in your mouth in
the most oceanic, beautiful way.
821
00:39:52,880 --> 00:39:54,680
That's what you want.
822
00:39:54,680 --> 00:39:57,520
It's just a shame that
that depth of flavour
823
00:39:57,520 --> 00:39:59,680
didn't pay off in the final dish.
824
00:40:01,040 --> 00:40:04,240
(SIGHS)
Oh, I know, I know.
825
00:40:04,240 --> 00:40:06,680
You want to kick yourself
or you want me to kick you?
826
00:40:06,680 --> 00:40:08,760
Oh, allow me.
OK.
827
00:40:09,760 --> 00:40:11,640
It was there.
Oh.
828
00:40:11,640 --> 00:40:16,320
And it wasn't by adding anything
or subtracting anything.
(SIGHS) For God's sake.
829
00:40:16,320 --> 00:40:19,400
It was just by literally
keeping it in that pan.
830
00:40:19,400 --> 00:40:21,440
Thank you, Alvin.
Thanks.
Unlucky, mate.
831
00:40:23,480 --> 00:40:25,680
So close! Every time!
832
00:40:25,680 --> 00:40:27,760
(LAUGHS WRYLY)
833
00:40:28,880 --> 00:40:31,000
I feel disappointed with myself.
834
00:40:31,000 --> 00:40:34,200
I've buggered up my dish
and annihilated my sea urchin...
835
00:40:35,320 --> 00:40:37,960
Yeah, I don't think
I have a chance to win today.
836
00:40:37,960 --> 00:40:39,400
Next up, Sarah Todd!
837
00:40:39,400 --> 00:40:40,880
(APPLAUSE)
838
00:40:42,080 --> 00:40:44,600
SARAH: I'm really happy
with my dish.
839
00:40:44,600 --> 00:40:47,760
I think the flavours
could get me that immunity.
840
00:40:52,440 --> 00:40:54,560
Sarah, what have you cooked us?
841
00:40:54,560 --> 00:40:58,440
I've made chestnut and chicken.
842
00:40:58,440 --> 00:41:00,720
How's your chicken cooked?
(CHUCKLES)
843
00:41:01,760 --> 00:41:03,840
Hopefully well.
This is yours to lose today.
844
00:41:03,840 --> 00:41:05,080
I know.
845
00:41:35,600 --> 00:41:37,960
SARAH: Is it OK?
JOCK: Nup. It's... That...
846
00:41:37,960 --> 00:41:40,120
The head end of it's undercooked.
847
00:41:41,200 --> 00:41:43,560
Is it?
It's more than a blush.
848
00:41:43,560 --> 00:41:45,120
Yeah.
849
00:41:48,000 --> 00:41:49,640
This bit's alright, though.
850
00:41:59,360 --> 00:42:00,520
Yum!
851
00:42:01,880 --> 00:42:03,840
Chestnut puree is delicious.
852
00:42:03,840 --> 00:42:06,880
The sauce is delicious.
(CHUCKLES)
853
00:42:06,880 --> 00:42:09,200
The bit of chicken that was cooked
is delicious.
854
00:42:09,200 --> 00:42:10,520
(LAUGHS)
855
00:42:10,520 --> 00:42:13,200
But...there's a lot of undercooked
chicken on there.
856
00:42:13,200 --> 00:42:14,680
Yeah.
857
00:42:15,880 --> 00:42:17,520
A big chunk of it we just can't eat.
858
00:42:18,880 --> 00:42:20,840
I'm disappointed.
859
00:42:21,880 --> 00:42:24,080
Dad's not even angry,
he's just disappointed.
860
00:42:24,080 --> 00:42:25,600
That's the worst.
861
00:42:25,600 --> 00:42:27,920
That's the worst.
It's the worst.
862
00:42:27,920 --> 00:42:30,240
You had so much time up your sleeve.
863
00:42:30,240 --> 00:42:33,080
You know, like...
Everything was going so well.
864
00:42:33,080 --> 00:42:35,600
The puree took longer
than I expected
865
00:42:35,600 --> 00:42:37,960
and I just ran out of time
in the end.
866
00:42:37,960 --> 00:42:39,440
Just became quite rushed.
867
00:42:39,440 --> 00:42:42,040
75 minutes is a long time,
and for these elements,
868
00:42:42,040 --> 00:42:45,760
you should be able to get that done
well and truly in advance.
869
00:42:45,760 --> 00:42:48,760
Whether that lesson is...
870
00:42:48,760 --> 00:42:51,080
..in an elimination on Sunday
or not...
871
00:42:51,080 --> 00:42:52,720
Mm.
..we'll wait and see.
872
00:42:52,720 --> 00:42:54,200
Yep. Thank you.
Thanks, Sarah.
873
00:42:54,200 --> 00:42:56,120
Thanks. Oh, my God.
(APPLAUSE)
874
00:43:05,800 --> 00:43:08,520
The next dish we'd like to taste
belongs to Julie.
875
00:43:08,520 --> 00:43:10,120
ALDO: Let's go, Julie!
876
00:43:10,120 --> 00:43:12,840
JULIE: I am really disappointed.
877
00:43:12,840 --> 00:43:17,760
I only get to serve one tail portion
of this beautiful big salmon
878
00:43:17,760 --> 00:43:22,840
but I think the fact that I tried
to make a nettle-forward dish,
879
00:43:22,840 --> 00:43:24,400
it's gonna be OK.
880
00:43:24,400 --> 00:43:27,080
It still tastes mostly of nettles
881
00:43:27,080 --> 00:43:30,440
but it's got vibrancy
and it's got flavour.
882
00:43:31,800 --> 00:43:34,520
Hopefully, the judges will like it.
883
00:43:34,520 --> 00:43:37,040
Sorry about the giant plate.
884
00:43:40,200 --> 00:43:42,000
Julie, what's the dish, please.
885
00:43:42,000 --> 00:43:43,280
Uh, salmon with nettles.
886
00:43:43,280 --> 00:43:44,800
Wonderful.
887
00:43:44,800 --> 00:43:48,640
Um, so you fed the crew today
with that fish,
888
00:43:48,640 --> 00:43:50,760
here's some of it for us,
889
00:43:50,760 --> 00:43:52,840
still a very generous portion.
890
00:43:52,840 --> 00:43:56,360
I just didn't leave myself
quite enough time to, you know,
891
00:43:56,360 --> 00:43:58,480
plate it on the correct-sized plate
892
00:43:58,480 --> 00:44:01,960
for the dish that I ended up making!
(BOTH LAUGH)
893
00:44:01,960 --> 00:44:04,160
Thank you very much. Shall we taste?
894
00:44:24,160 --> 00:44:25,600
Julie...
895
00:44:27,480 --> 00:44:31,400
..um, the salmon is begging
for some salt, unfortunately.
896
00:44:31,400 --> 00:44:34,880
I think you may have seasoned
the skin, you peeled the skin off
897
00:44:34,880 --> 00:44:37,720
and then we're left with a little
bit underseasoned salmon.
898
00:44:38,760 --> 00:44:42,360
It's really spot-on, the way
you've dealt with the nettles.
899
00:44:42,360 --> 00:44:44,840
Apart from some grittiness.
900
00:44:46,480 --> 00:44:49,440
Julie, I agree with Andy.
901
00:44:49,440 --> 00:44:52,400
Two obvious problems here -
one is a...
902
00:44:52,400 --> 00:44:55,000
..big lack of salt.
903
00:44:55,000 --> 00:44:58,400
Second thing
is your gritty nettle puree.
904
00:45:00,680 --> 00:45:02,280
It will still be the day
905
00:45:02,280 --> 00:45:05,200
that Julie Goodwin put a whole
salmon in the oven, though.
906
00:45:05,200 --> 00:45:07,480
(LAUGHS)
(APPLAUSE)
Thank you, Julie.
907
00:45:09,240 --> 00:45:10,320
I'll never forget it,
908
00:45:10,320 --> 00:45:12,920
just sitting like a little
smiley face in the oven. (LAUGHS)
909
00:45:18,480 --> 00:45:21,440
Next up, the lady that had
to tame the prickly pear, Keyma!
910
00:45:21,440 --> 00:45:22,720
(APPLAUSE)
911
00:45:22,720 --> 00:45:25,520
KEYMA: I have elements
that I'm proud of.
912
00:45:25,520 --> 00:45:29,840
I have a beautiful sorbet,
a gel and a creme fraiche.
913
00:45:29,840 --> 00:45:31,240
I just don't have a cake
914
00:45:31,240 --> 00:45:35,400
and I'm just hoping that the judges
can at least see the effort
915
00:45:35,400 --> 00:45:37,800
in all the rest of the elements.
916
00:45:37,800 --> 00:45:39,080
OK.
917
00:45:39,080 --> 00:45:44,560
So, we have a prickly pear,
tequila, lime and lemon sorbet,
918
00:45:44,560 --> 00:45:46,960
prickly pear gel
919
00:45:46,960 --> 00:45:51,680
and creme fraiche
with some mint and lime zest.
920
00:45:52,920 --> 00:45:54,800
Keyma, obviously,
your cake fell on the floor
921
00:45:54,800 --> 00:45:56,280
so we're not gonna taste that.
922
00:45:56,280 --> 00:45:59,000
But you've brought up your other
elements, so we'll taste them.
923
00:45:59,000 --> 00:46:00,120
Yep. Cool.
924
00:46:19,880 --> 00:46:21,680
Keyma...
Mm-hm?
925
00:46:24,320 --> 00:46:26,440
..I'm gonna get you to try this.
926
00:46:27,760 --> 00:46:29,840
For good or for bad?
Come on.
927
00:46:33,920 --> 00:46:35,400
OK.
928
00:46:38,080 --> 00:46:39,760
What do you think?
929
00:46:51,960 --> 00:46:54,480
For good or for bad?
Come on.
930
00:46:54,480 --> 00:46:55,840
OK.
931
00:47:04,160 --> 00:47:05,200
What do you think?
932
00:47:06,320 --> 00:47:09,000
I think it's good.
It's bloody delicious.
933
00:47:09,000 --> 00:47:13,000
Keyma, it's so tasty.
It's so delicious.
934
00:47:14,400 --> 00:47:16,200
The sorbet is incredible.
935
00:47:16,200 --> 00:47:18,720
There's a great balance of lime
in there.
936
00:47:18,720 --> 00:47:20,240
You listen to your senses.
937
00:47:20,240 --> 00:47:22,240
The acidity brings out the flavour
of the prickly pear.
938
00:47:22,240 --> 00:47:23,760
The colour's extraordinary.
939
00:47:23,760 --> 00:47:26,880
You are a brilliant cook.
940
00:47:26,880 --> 00:47:30,440
Don't let a dropped cake
ruin your day.
941
00:47:31,840 --> 00:47:34,240
Well done.
Thank you. Thank you, guys.
942
00:47:34,240 --> 00:47:35,440
(APPLAUSE)
943
00:47:35,440 --> 00:47:37,000
Whoa, whoa, whoa.
Oi, oi, oi.
944
00:47:37,000 --> 00:47:39,520
Whoa! Oh, sorry,
you were, like, clapping.
945
00:47:39,520 --> 00:47:40,840
What are we, chopped liver?
946
00:47:40,840 --> 00:47:42,240
Yeah.
My God.
947
00:47:42,240 --> 00:47:44,160
I'm here. (LAUGHS)
948
00:47:44,160 --> 00:47:46,280
I'm so nervous. I'm so sorry.
949
00:47:46,280 --> 00:47:48,640
Keyma, this is an absolute triumph
950
00:47:48,640 --> 00:47:50,280
and you should be
taking confidence in this.
951
00:47:50,280 --> 00:47:53,800
That's two days in a row you have
brought us bangin' desserts.
952
00:47:53,800 --> 00:47:57,080
Take that home.
Thank you.
953
00:47:57,080 --> 00:47:59,440
Exactly what they've said.
954
00:47:59,440 --> 00:48:02,760
Your prickly pear sorbet
was fantastic.
955
00:48:02,760 --> 00:48:04,640
The fattiness from
the creme fraiche,
956
00:48:04,640 --> 00:48:05,960
the herbed creme fraiche,
957
00:48:05,960 --> 00:48:09,960
with the, you know, sharpness
and the brightness of the sorbet,
958
00:48:09,960 --> 00:48:12,480
it just works.
959
00:48:12,480 --> 00:48:16,480
So, yes, you dropped the cake
and couldn't offer it to us,
960
00:48:16,480 --> 00:48:19,680
but even just here,
this is why you're here.
961
00:48:19,680 --> 00:48:22,080
Well done.
Thank you.
962
00:48:22,080 --> 00:48:24,600
To listen to that feedback
is just...
963
00:48:24,600 --> 00:48:27,200
I can't describe the feeling.
964
00:48:27,200 --> 00:48:30,680
This is really, really amazing.
965
00:48:35,600 --> 00:48:39,600
No dish on its own was worthy
of winning immunity today.
966
00:48:39,600 --> 00:48:41,080
So...
967
00:48:42,360 --> 00:48:44,480
..we're going to do things
a little differently.
968
00:48:46,160 --> 00:48:49,880
What we've decided is that
we're going to award immunity
969
00:48:49,880 --> 00:48:54,320
to the cook who brought us
the best prickly element.
970
00:48:55,640 --> 00:48:57,480
There were two main contenders.
971
00:49:00,240 --> 00:49:03,240
Sarah, your chestnut puree...
972
00:49:05,920 --> 00:49:09,200
..and, Keyma,
your prickly pear sorbet.
973
00:49:10,840 --> 00:49:12,800
Both were delicious,
974
00:49:12,800 --> 00:49:15,640
both made proficient use
of your prickly ingredient.
975
00:49:15,640 --> 00:49:17,960
But one was peerless.
976
00:49:21,960 --> 00:49:23,400
And that element...
977
00:49:24,600 --> 00:49:26,160
..was cooked by Keyma.
978
00:49:26,160 --> 00:49:30,400
(APPLAUSE)
979
00:49:38,360 --> 00:49:41,800
Keyma, the sorbet,
not only was it delicious
980
00:49:41,800 --> 00:49:44,720
but it perfectly highlighted
prickly pear.
981
00:49:44,720 --> 00:49:49,280
Well done, you are safe
from Sunday's elimination.
982
00:49:49,280 --> 00:49:50,720
Well done, Keyma.
983
00:49:50,720 --> 00:49:52,000
Whoo!
984
00:49:55,800 --> 00:50:00,080
Alvin, Julie, Sarah, unfortunately
we've got nothing for you today.
985
00:50:00,080 --> 00:50:03,800
With no safety net, you three,
along with the four over there,
986
00:50:03,800 --> 00:50:06,640
are vulnerable
in Sunday's elimination.
987
00:50:06,640 --> 00:50:10,560
But next up is
a very special MasterClass.
988
00:50:10,560 --> 00:50:13,400
See ya, guys.
See ya.
989
00:50:19,240 --> 00:50:22,000
MasterClass, everyone.
MasterClass day.
990
00:50:22,000 --> 00:50:23,600
Fun time.
991
00:50:23,600 --> 00:50:25,240
We don't have to cook.
It's a good day.
992
00:50:25,240 --> 00:50:26,800
Bring it on.
Let's do it.
993
00:50:27,840 --> 00:50:29,760
Whoo!
994
00:50:29,760 --> 00:50:31,480
Here they come!
Morning!
995
00:50:31,480 --> 00:50:33,600
Good morning.
996
00:50:33,600 --> 00:50:34,920
Come on in, guys. Take a seat.
997
00:50:37,760 --> 00:50:39,520
Welcome to MasterClass.
998
00:50:39,520 --> 00:50:40,960
(ALL RESPOND)
999
00:50:40,960 --> 00:50:45,200
You get to learn something new
from us, your kindly judges.
1000
00:50:45,200 --> 00:50:47,960
That's us.
(ALL LAUGH)
1001
00:50:47,960 --> 00:50:50,960
Alright, today, Andy and I are
going to be cooking up a storm
1002
00:50:50,960 --> 00:50:52,800
with one of our
favourite ingredients.
1003
00:50:52,800 --> 00:50:56,160
I'd like to officially welcome
you to the clash of the crabs.
1004
00:50:56,160 --> 00:50:57,760
A crab-off!
1005
00:50:59,000 --> 00:51:00,000
Crab-off.
1006
00:51:00,000 --> 00:51:01,800
It's a crab-off.
We're clapping the crab.
1007
00:51:01,800 --> 00:51:04,480
Are you guys ready to eat
some crustacean carnage?
1008
00:51:04,480 --> 00:51:07,040
Absolutely.
Let's get into it.
1009
00:51:09,400 --> 00:51:10,680
Go, Andy.
1010
00:51:12,240 --> 00:51:14,080
So, the crab-off.
1011
00:51:14,080 --> 00:51:16,720
We've got a couple of
beautiful muddies here.
1012
00:51:16,720 --> 00:51:19,000
They're about a kilo each,
so it's happy days.
1013
00:51:19,000 --> 00:51:21,120
Mud crab is the best of the best.
1014
00:51:22,120 --> 00:51:25,160
I'm going to do
an XO butter mud crab.
1015
00:51:28,600 --> 00:51:30,000
And you're going to do...
1016
00:51:30,000 --> 00:51:33,120
I'm going to do a white pepper
and citrus mud crab,
1017
00:51:33,120 --> 00:51:37,560
and little Chinese flower buns
stuffed with coriander.
1018
00:51:37,560 --> 00:51:39,120
Ooh.
1019
00:51:39,120 --> 00:51:41,120
Just 'cause.
(LAUGHTER)
1020
00:51:41,120 --> 00:51:42,800
Yeah, we need a mopper, for sure.
1021
00:51:42,800 --> 00:51:45,560
So, I'm gonna make the bread for him,
he's gonna prep my crabs.
1022
00:51:45,560 --> 00:51:47,160
Should we get started?
1023
00:51:47,160 --> 00:51:50,840
Righto, I'm going to start
with the XO butter.
1024
00:51:50,840 --> 00:51:53,040
This is not classic at all.
1025
00:51:53,040 --> 00:51:58,240
We've got 20 grams of dried scallops
which have been rehydrated in water.
1026
00:51:58,240 --> 00:52:00,480
10 grams of dried shrimp.
1027
00:52:00,480 --> 00:52:02,320
I've got a couple of grams
of shrimp paste,
1028
00:52:02,320 --> 00:52:04,760
which I've just toasted off,
peeled garlic.
1029
00:52:06,080 --> 00:52:09,840
I've got six chillies here
and I'll keep the seeds in.
1030
00:52:09,840 --> 00:52:11,800
I want it a bit spicy.
1031
00:52:11,800 --> 00:52:14,080
I've just got a nice 50 grams
of smoky bacon here,
1032
00:52:14,080 --> 00:52:16,040
which I'm going to
take the skin off.
1033
00:52:16,040 --> 00:52:18,440
So all this goes into
the food processor.
1034
00:52:18,440 --> 00:52:20,880
I'll throw to you
because I've got to blitz up.
1035
00:52:20,880 --> 00:52:22,400
Superb.
1036
00:52:22,400 --> 00:52:24,520
I've started off the coating
1037
00:52:24,520 --> 00:52:28,440
by making a beautiful, fragrant oil
to cook the spices in, essentially.
1038
00:52:28,440 --> 00:52:31,800
Using curry leaves, lemon myrtle
and Kaffir lime leaves,
1039
00:52:31,800 --> 00:52:33,320
at a low temperature.
1040
00:52:33,320 --> 00:52:36,360
Then I've got one of these
little spice mixers.
1041
00:52:36,360 --> 00:52:40,680
Some white pepper, some dried shrimp.
Blitz that up.
1042
00:52:40,680 --> 00:52:42,000
And then into that...
1043
00:52:42,000 --> 00:52:44,520
Everyone knows
what candlenuts are, yeah?
1044
00:52:44,520 --> 00:52:47,240
So, the candlenuts are going
to give the thickness to this
1045
00:52:47,240 --> 00:52:50,600
that will stick to the crab,
essentially.
1046
00:52:50,600 --> 00:52:54,280
Some fermented white soy beans,
white soy, oyster sauce.
1047
00:52:54,280 --> 00:52:57,160
Lime zest, lime juice, lemon juice.
1048
00:52:57,160 --> 00:52:59,960
That's it, that's all that's in it.
What are you doing now?
1049
00:52:59,960 --> 00:53:02,600
So, I'm good to start
frying off my paste.
1050
00:53:02,600 --> 00:53:05,800
You can kind of smell it. The bacon
just takes it to another level.
1051
00:53:05,800 --> 00:53:07,720
You've got the funkiness
from the dried shrimp
1052
00:53:07,720 --> 00:53:09,000
and the scallop in there.
1053
00:53:09,000 --> 00:53:11,880
And now I've just got
some foaming butter here,
1054
00:53:11,880 --> 00:53:14,600
and we can go in with our base.
1055
00:53:14,600 --> 00:53:20,000
And we're just going to fry all
these lovely, funky aromats off.
1056
00:53:20,000 --> 00:53:21,800
And we want to try and
cook this out for a while.
1057
00:53:21,800 --> 00:53:24,520
So I'm going to sweat this down
for five minutes,
1058
00:53:24,520 --> 00:53:26,520
then we'll dump
the rest of the butter in
1059
00:53:26,520 --> 00:53:28,520
and we'll cook that out again.
1060
00:53:28,520 --> 00:53:30,560
Alvin, you would have made
a couple of XOs over your time.
1061
00:53:30,560 --> 00:53:31,840
Yes, I have.
1062
00:53:31,840 --> 00:53:33,560
What's your favourite thing
to get it on?
1063
00:53:33,560 --> 00:53:35,760
On toast.
On toast?!
1064
00:53:35,760 --> 00:53:37,880
That is a boozy bit of toast, mate.
1065
00:53:37,880 --> 00:53:39,760
(ALL LAUGH)
1066
00:53:39,760 --> 00:53:43,720
While that's kind of kicking along,
we'll get on to our crabs.
1067
00:53:43,720 --> 00:53:45,480
So, muddies, obviously.
1068
00:53:45,480 --> 00:53:47,520
Now, we'll go through
how to clean a crab.
1069
00:53:47,520 --> 00:53:49,680
So, grab our crab here,
1070
00:53:49,680 --> 00:53:52,720
and then all you want to do
is lift up that bottom fin
1071
00:53:52,720 --> 00:53:55,560
to release the carapace,
which is kind of like the head bone.
1072
00:53:55,560 --> 00:53:59,880
Put your thumb underneath and then
hold on to one of these back fins
1073
00:53:59,880 --> 00:54:02,000
and just pull up.
1074
00:54:02,000 --> 00:54:04,560
And that's going to reveal
1075
00:54:04,560 --> 00:54:06,440
all of that beautiful
mustard in there.
1076
00:54:06,440 --> 00:54:10,520
That's epic. I'm going to keep that
and add it into my XO at the end.
1077
00:54:10,520 --> 00:54:13,080
They're the gills, and they
call them dead man's fingers
1078
00:54:13,080 --> 00:54:14,680
because they are poisonous.
1079
00:54:14,680 --> 00:54:17,000
I didn't know they would kill you.
No, they're just terrible tasting.
1080
00:54:17,000 --> 00:54:18,480
(SOME LAUGH)
1081
00:54:18,480 --> 00:54:20,800
They give you a pretty upset stomach
if you eat them.
1082
00:54:20,800 --> 00:54:23,520
So, remove all of those gills.
1083
00:54:23,520 --> 00:54:25,240
Cut it in half, down the middle.
1084
00:54:27,480 --> 00:54:31,040
And then I'm going to
cut the claw off...
1085
00:54:32,400 --> 00:54:34,920
..and then the four legs,
I'll cut them in half.
1086
00:54:34,920 --> 00:54:37,560
We'll be left with six pieces.
1087
00:54:37,560 --> 00:54:39,600
So, I've blitzed the spice paste.
1088
00:54:39,600 --> 00:54:42,920
Once your leaves have had
five minutes, just whip them out.
1089
00:54:42,920 --> 00:54:45,280
Then one brown onion, brunoised.
1090
00:54:45,280 --> 00:54:48,040
100 grams of garlic,
1091
00:54:48,040 --> 00:54:50,960
three green chillies, ginger,
1092
00:54:50,960 --> 00:54:52,640
and then just mix through.
1093
00:54:52,640 --> 00:54:57,000
I'm going to add my paste
with the shrimp and the goodies.
1094
00:54:57,000 --> 00:54:58,560
And then turn the heat down
1095
00:54:58,560 --> 00:55:01,080
and just let it tick over
for as long as possible.
1096
00:55:01,080 --> 00:55:04,040
The slower and longer
you can cook this for,
1097
00:55:04,040 --> 00:55:05,480
the better it will be.
1098
00:55:05,480 --> 00:55:10,080
Alright, so, I'm going to start
to cook my Chinese flower rolls.
1099
00:55:12,160 --> 00:55:15,000
So, this is a good sign,
when the butter starts to foam.
1100
00:55:15,000 --> 00:55:17,320
We're going to throw in
spring onions.
1101
00:55:19,320 --> 00:55:21,520
We've got a bit of the crab mustard
there from the head.
1102
00:55:21,520 --> 00:55:22,560
That can go in.
1103
00:55:22,560 --> 00:55:24,200
The crab mustard's
just going to give it
1104
00:55:24,200 --> 00:55:26,360
that kind of umami, salty kick.
1105
00:55:26,360 --> 00:55:29,280
Give that a couple of minutes
and then we can season it up.
1106
00:55:29,280 --> 00:55:30,960
So, we're going to deep-fry these.
1107
00:55:30,960 --> 00:55:33,000
We're going to coat them
in a spiced flour.
1108
00:55:33,000 --> 00:55:35,160
We're going to use
three different types of flours.
1109
00:55:35,160 --> 00:55:37,520
200 potato flour,
1110
00:55:37,520 --> 00:55:40,920
100 tapioca and 100 rice flour.
1111
00:55:40,920 --> 00:55:43,080
So, it's going to go crunchy
because of the rice flour.
1112
00:55:43,080 --> 00:55:45,120
I've got 20 ground white pepper,
1113
00:55:45,120 --> 00:55:47,520
and then I'll just give that
a little mixy-mix,
1114
00:55:47,520 --> 00:55:49,800
and I'll split it in half
and give half to Jock.
1115
00:55:49,800 --> 00:55:53,880
And then I'm going to
roll my crab in this flour.
1116
00:55:55,240 --> 00:55:57,080
So, Chinese flower rolls.
1117
00:55:59,120 --> 00:56:01,760
I'm using a whole bunch of coriander
for this recipe,
1118
00:56:01,760 --> 00:56:04,720
with white soy
and the sushi seasoning
1119
00:56:04,720 --> 00:56:07,760
so you get that sort of
sweet-sour thing going on.
1120
00:56:07,760 --> 00:56:11,720
And then that is now going to
go into my dough,
1121
00:56:11,720 --> 00:56:14,040
and spread it as evenly as you can.
1122
00:56:15,720 --> 00:56:17,320
So, now, we'll letter-fold it.
1123
00:56:18,880 --> 00:56:21,840
Get it as close to a rectangle
as you can.
1124
00:56:21,840 --> 00:56:23,720
Same on the other side.
1125
00:56:23,720 --> 00:56:26,440
Who wants to help me make some buns?
ALVIN: I'll do it.
1126
00:56:26,440 --> 00:56:27,640
Let's go.
1127
00:56:29,120 --> 00:56:31,160
So, I've cut the dough
into 12 strips,
1128
00:56:31,160 --> 00:56:33,480
and you can see the coriander
split in between the two.
1129
00:56:33,480 --> 00:56:35,640
You add one on top of the other one.
1130
00:56:35,640 --> 00:56:37,600
Grease up your chopstick,
1131
00:56:37,600 --> 00:56:41,320
and then you're going in the middle
lengthways and pushing it right down.
1132
00:56:41,320 --> 00:56:44,080
And you'll see that the bits
with the coriander all push out.
1133
00:56:44,080 --> 00:56:45,280
Oh!
Can you see that?
1134
00:56:45,280 --> 00:56:46,360
Yeah.
1135
00:56:46,360 --> 00:56:49,760
Then you get it and you
just stretch it like that.
1136
00:56:49,760 --> 00:56:52,200
Get them all like that.
Mm-hm.
1137
00:56:53,720 --> 00:56:58,240
OK, so, we're going to pinch
the bottom of it like that
1138
00:56:58,240 --> 00:57:03,520
and then twist your chopstick around,
push it down.
1139
00:57:03,520 --> 00:57:05,720
And there you go.
DANIEL: They look sick, eh?
1140
00:57:05,720 --> 00:57:07,120
So beautiful.
1141
00:57:07,120 --> 00:57:08,480
Remember, that's going to puff up.
1142
00:57:08,480 --> 00:57:11,320
It's going to reveal itself
like a flower, hence the name, right?
1143
00:57:11,320 --> 00:57:15,000
So, I'm going to set these up,
and then we'll cook the crabs.
1144
00:57:15,000 --> 00:57:17,120
I'm ready to fry.
It's a fry-up.
1145
00:57:17,120 --> 00:57:20,800
We have got crab
sitting in our flour.
1146
00:57:20,800 --> 00:57:24,600
I've got my fryer on 180 here,
so I'm going in.
1147
00:57:25,760 --> 00:57:28,040
They might spit a little bit,
so just be careful.
1148
00:57:28,040 --> 00:57:30,600
So, we're frying for four minutes.
1149
00:57:30,600 --> 00:57:33,160
I'm going to go three and a half now
1150
00:57:33,160 --> 00:57:35,520
because I just forgot
to set the timer.
1151
00:57:35,520 --> 00:57:37,120
JULIE: Welcome to our life.
1152
00:57:37,120 --> 00:57:38,760
(LAUGHTER)
1153
00:57:40,320 --> 00:57:42,080
ANNOUNCER: Coming up...
1154
00:57:42,080 --> 00:57:44,200
That is looking a doozy.
1155
00:57:44,200 --> 00:57:48,360
..Andy and Jock plate up
their stunning crab dishes.
1156
00:57:48,360 --> 00:57:49,520
Yes!
1157
00:57:49,520 --> 00:57:51,560
(ALL CHEER)
1158
00:57:51,560 --> 00:57:53,320
Victory lap! Victory lap!
1159
00:57:53,320 --> 00:57:54,320
Then...
1160
00:57:54,320 --> 00:57:56,280
So, we're going to bake
a cheesecake layer
1161
00:57:56,280 --> 00:57:58,840
and we're going to put it
inside the carrot cake.
1162
00:57:58,840 --> 00:58:04,240
..chef Natalie Paull reveals her tips
to take anyone's baking game
1163
00:58:04,240 --> 00:58:05,920
to the next level.
1164
00:58:05,920 --> 00:58:07,800
Oh, my gosh.
1165
00:58:07,800 --> 00:58:09,000
And later...
1166
00:58:09,000 --> 00:58:10,240
There you are, sir.
1167
00:58:10,240 --> 00:58:14,280
..Dan and Aldo show off
their go-to midnight snacks.
1168
00:58:14,280 --> 00:58:15,280
Wow.
1169
00:58:15,280 --> 00:58:18,600
So, we're gonna do Mexican
loaded fries, carne asada fries.
1170
00:58:18,600 --> 00:58:20,320
Are you going to eat
a feast at midnight?
1171
00:58:20,320 --> 00:58:22,000
(ALL LAUGH)
1172
00:58:22,000 --> 00:58:23,680
BILLIE: The sledging's started.
1173
00:58:34,200 --> 00:58:37,160
Today, I'm doing
an XO butter mud crab.
1174
00:58:37,160 --> 00:58:41,000
And I'm doing the white pepper
and citrus mud crab.
1175
00:58:41,000 --> 00:58:43,640
And then little Chinese flower buns.
1176
00:58:43,640 --> 00:58:45,280
Easy days.
1177
00:58:45,280 --> 00:58:48,160
OK. I think we should fry,
my friend.
1178
00:58:48,160 --> 00:58:49,160
190.
1179
00:58:54,240 --> 00:58:55,800
I'm going four minutes on mine.
1180
00:58:55,800 --> 00:58:58,200
It's like the longest four minutes
in the history of the world.
1181
00:58:58,200 --> 00:59:01,200
If only it was this cruisy
in the restaurant.
1182
00:59:01,200 --> 00:59:03,080
(TIMER BEEPS)
Oh, hello.
1183
00:59:05,840 --> 00:59:08,760
So, that is looking doozy.
1184
00:59:12,880 --> 00:59:13,920
And then I douse it.
1185
00:59:13,920 --> 00:59:16,960
You get all the good stuff
down the bottom of the sauce, too,
1186
00:59:16,960 --> 00:59:19,120
and then we're just going to
give it a roll.
1187
00:59:22,520 --> 00:59:24,520
Start to plate up, I reckon.
1188
00:59:29,200 --> 00:59:31,120
Now the crab's cooked,
1189
00:59:31,120 --> 00:59:33,320
straight into a bowl,
1190
00:59:33,320 --> 00:59:36,960
and then sauce straight on top
of that.
1191
00:59:38,040 --> 00:59:41,120
And this recipe makes enough
for one crab,
1192
00:59:41,120 --> 00:59:44,040
plus enough sauce
to do a bit of dipping at the end.
1193
00:59:44,040 --> 00:59:48,080
Right. I've got bunch of coriander,
so heavy on that coriander.
1194
00:59:49,320 --> 00:59:52,960
Coriander and white pepper
and citrus - best mates, right?
1195
00:59:52,960 --> 00:59:54,880
They're all loving each other.
1196
00:59:54,880 --> 00:59:56,720
So, I'm just going to check
the bread.
1197
00:59:56,720 --> 00:59:59,320
MINDY: The grand reveal. Yew!
(WHISTLES)
1198
00:59:59,320 --> 01:00:03,760
So, little bit of an oven rush job
on that one there, mate.
1199
01:00:03,760 --> 01:00:05,080
(LAUGHTER)
1200
01:00:05,080 --> 01:00:06,560
That wasn't even mine!
1201
01:00:06,560 --> 01:00:07,640
That was yours!
1202
01:00:07,640 --> 01:00:09,840
Alright, mate. Alright. That's OK.
1203
01:00:09,840 --> 01:00:11,000
ANDY: Come on, Alvin.
1204
01:00:12,120 --> 01:00:13,280
BILLIE: So good.
1205
01:00:14,360 --> 01:00:16,320
(WHISTLES) How good's that?
1206
01:00:18,240 --> 01:00:20,320
Andy, do you want your bread rolls?
Yes, please.
1207
01:00:22,560 --> 01:00:24,200
Alvin wants to give you his one.
1208
01:00:24,200 --> 01:00:25,760
What happened to that?
1209
01:00:25,760 --> 01:00:26,960
That was Jock's!
1210
01:00:33,440 --> 01:00:34,960
Right.
1211
01:00:34,960 --> 01:00:36,360
We're done.
1212
01:00:36,360 --> 01:00:38,080
XO butter crab, right there.
1213
01:00:38,080 --> 01:00:40,320
(WHOOPING AND CHEERING)
1214
01:00:40,320 --> 01:00:42,160
Yeah! Go, Andy Allen!
1215
01:00:42,160 --> 01:00:43,560
Yes!
1216
01:00:43,560 --> 01:00:47,160
(CHEERING)
Victory lap! Victory lap!
1217
01:00:53,000 --> 01:00:55,520
JOCK: Alright. White pepper
and citrus mad crab
1218
01:00:55,520 --> 01:00:57,640
with Chinese flower rolls.
1219
01:00:57,640 --> 01:00:59,440
(CHEERING)
1220
01:01:01,440 --> 01:01:03,400
Alright, who wants to try it?
Yeah, yeah.
1221
01:01:03,400 --> 01:01:04,520
Mindy, Keyma.
1222
01:01:04,520 --> 01:01:05,520
Alright.
1223
01:01:06,720 --> 01:01:08,600
Andy?
I'm getting into it.
1224
01:01:08,600 --> 01:01:09,960
(LAUGHS)
1225
01:01:09,960 --> 01:01:12,200
Ladies.
Oh, yes. Smells great.
1226
01:01:12,200 --> 01:01:14,080
I'm going in.
Go hard.
1227
01:01:14,080 --> 01:01:15,400
Yeah, yeah.
1228
01:01:17,720 --> 01:01:19,240
Oh, my God!
1229
01:01:20,880 --> 01:01:22,200
Oh, yes.
1230
01:01:22,200 --> 01:01:23,560
Spot-on.
1231
01:01:23,560 --> 01:01:26,160
Oh, there's beautiful heat in that.
Mm-hm.
1232
01:01:26,160 --> 01:01:28,400
It's really fragrant. Isn't it?
Yeah.
1233
01:01:28,400 --> 01:01:29,400
And fresh.
1234
01:01:29,400 --> 01:01:30,400
So complex.
1235
01:01:30,400 --> 01:01:31,880
And all the layers.
1236
01:01:31,880 --> 01:01:33,200
Oh, the buns are good.
1237
01:01:33,200 --> 01:01:34,600
Amazing.
Thank you.
1238
01:01:34,600 --> 01:01:36,640
Thanks, ladies.
Thank you.
1239
01:01:36,640 --> 01:01:39,200
XO butter time.
Butter.
1240
01:01:39,200 --> 01:01:41,560
Dan and Sarah, let's go.
1241
01:01:41,560 --> 01:01:42,960
Yes!
1242
01:01:45,440 --> 01:01:48,400
This looks insane, Andy.
Yeah.
1243
01:01:48,400 --> 01:01:50,160
Straight for the claw, Sarah.
1244
01:01:50,160 --> 01:01:52,920
Yeah, well...
It's got your name on it.
1245
01:01:52,920 --> 01:01:54,240
Go hard, mate.
1246
01:01:54,240 --> 01:01:56,200
The butter,
it's actually incredible.
1247
01:01:56,200 --> 01:01:58,880
Adds a real creaminess
to it as well.
1248
01:01:58,880 --> 01:02:00,800
The flour coating
is really good, too.
1249
01:02:00,800 --> 01:02:02,720
I need to work out a dish
that's just that.
1250
01:02:02,720 --> 01:02:05,840
If you can't afford the crab...
(LAUGHS)
1251
01:02:05,840 --> 01:02:08,320
Just got a couple of slices
of Wonder White,
1252
01:02:08,320 --> 01:02:11,040
tear them up, add them
into the flour and fry them
1253
01:02:11,040 --> 01:02:13,000
and then just put it straight
through the sauce.
1254
01:02:13,000 --> 01:02:15,040
Wow. How good is that?
Yeah.
1255
01:02:15,040 --> 01:02:16,840
Oh, Daniel.
1256
01:02:16,840 --> 01:02:18,960
(LAUGHS)
1257
01:02:18,960 --> 01:02:20,320
Thanks, guys.
1258
01:02:22,200 --> 01:02:23,720
Thanks, guys.
1259
01:02:23,720 --> 01:02:25,080
Well, how about it?
1260
01:02:25,080 --> 01:02:28,440
You've had an absolute crab-ful today
with us two.
1261
01:02:28,440 --> 01:02:32,760
Next up, you're off to see Mel
and a very special guest.
1262
01:02:32,760 --> 01:02:34,760
See ya later.
1263
01:02:34,760 --> 01:02:36,280
Good. Thanks, Jock!
1264
01:02:37,520 --> 01:02:39,560
And you really want to do that?
1265
01:02:39,560 --> 01:02:40,960
So exciting.
1266
01:02:40,960 --> 01:02:42,720
Hello!
1267
01:02:42,720 --> 01:02:44,600
Hey!
Hi.
1268
01:02:44,600 --> 01:02:46,560
Everyone's very cool today.
1269
01:02:46,560 --> 01:02:48,240
All the denim jackets.
1270
01:02:48,240 --> 01:02:51,040
We didn't even send a memo.
1271
01:02:53,560 --> 01:02:57,040
Now, today, I want to introduce you
to a very close friend of mine.
1272
01:02:58,640 --> 01:03:01,640
With a huge, huge cult following,
1273
01:03:01,640 --> 01:03:05,520
this tiny bakery has already become
a Melbourne institution.
1274
01:03:05,520 --> 01:03:07,160
Please say hello and welcome,
1275
01:03:07,160 --> 01:03:09,600
owner and pastry chef
at Beatrix Bakes,
1276
01:03:09,600 --> 01:03:11,440
Natalie Paull!
1277
01:03:11,440 --> 01:03:13,280
(APPLAUSE)
1278
01:03:13,280 --> 01:03:14,840
Thank you so much.
1279
01:03:14,840 --> 01:03:17,040
That was so nice.
Was that good?
1280
01:03:17,040 --> 01:03:19,000
Really chuffed.
1281
01:03:19,000 --> 01:03:22,800
Nat, tell us about Beatrix Bakes
and how it started.
1282
01:03:22,800 --> 01:03:27,840
It started because I thought
that I was at the end of my career,
1283
01:03:27,840 --> 01:03:33,040
so I tried a lot of ways to make
myself fit into pastry cheffing,
1284
01:03:33,040 --> 01:03:34,960
but nothing really worked,
and I just felt tired
1285
01:03:34,960 --> 01:03:36,440
and really burnt out.
1286
01:03:36,440 --> 01:03:40,200
I had a break for a couple of years
and then I found this corner shop
1287
01:03:40,200 --> 01:03:42,280
just around the corner
from where I live.
1288
01:03:42,280 --> 01:03:43,680
And I went, "You know what?
1289
01:03:43,680 --> 01:03:46,520
"I'm just going to give it
one last roll of the dice."
1290
01:03:46,520 --> 01:03:50,560
And I did it,
and that was 11 or so years ago.
1291
01:03:50,560 --> 01:03:52,320
I try not to keep count.
1292
01:03:52,320 --> 01:03:56,080
It has all my purpose and all my joy
in that shop.
1293
01:03:56,080 --> 01:04:00,080
I mean, every single time you go
there, the line goes out the door
1294
01:04:00,080 --> 01:04:01,800
around the corner.
1295
01:04:01,800 --> 01:04:05,960
We've been so blessed
that we've been so busy.
1296
01:04:05,960 --> 01:04:08,440
I used to make, like,
one or two cakes a day.
1297
01:04:08,440 --> 01:04:11,800
Now we're up to about
40 or 50 cakes a day
1298
01:04:11,800 --> 01:04:13,760
and then 800 pieces of cake a day.
1299
01:04:13,760 --> 01:04:14,920
Wow.
1300
01:04:15,960 --> 01:04:17,120
What are we making today?
1301
01:04:17,120 --> 01:04:21,880
We're going to make a carrot cake,
but not as we normally know it.
1302
01:04:21,880 --> 01:04:24,440
So, what I've thought is if a cake
brings joy,
1303
01:04:24,440 --> 01:04:28,240
if we put two cakes together,
can they bring double the joy?
1304
01:04:28,240 --> 01:04:30,280
So, we're going to bake
a cheesecake layer
1305
01:04:30,280 --> 01:04:33,000
and we're going to put it
inside the carrot cake.
Wow!
1306
01:04:33,000 --> 01:04:34,720
Yes.
1307
01:04:34,720 --> 01:04:36,680
(LAUGHTER AND APPLAUSE)
1308
01:04:38,280 --> 01:04:41,360
Come on! OK. So where do we start?
1309
01:04:41,360 --> 01:04:43,840
We're going to start
with our cheesecake layer
1310
01:04:43,840 --> 01:04:46,400
'cause we're gonna get that in the
oven and cook that in a bain-marie.
1311
01:04:46,400 --> 01:04:47,560
So, first things first,
1312
01:04:47,560 --> 01:04:51,480
I've set the oven to 120,
so nice and low and slow
1313
01:04:51,480 --> 01:04:53,120
for your cheesecake baking.
1314
01:04:53,120 --> 01:04:55,520
And now I'm going to assemble
the ingredients.
1315
01:04:55,520 --> 01:04:59,440
So, I've got 70 grams of
caster sugar, one gram of salt,
1316
01:04:59,440 --> 01:05:03,240
250 grams of full-fat cream cheese.
1317
01:05:03,240 --> 01:05:05,000
Never go half fat.
1318
01:05:05,000 --> 01:05:07,720
Yes. I agree.
1319
01:05:09,480 --> 01:05:11,360
And I'm just going to
turn that on low
1320
01:05:11,360 --> 01:05:15,520
because I want it to be like
a really dense and creamy mixture.
1321
01:05:15,520 --> 01:05:18,560
I don't want to get any air in it
because when it starts to bake,
1322
01:05:18,560 --> 01:05:22,200
if that air starts to activate,
it'll puff.
1323
01:05:22,200 --> 01:05:23,840
Beautiful. Great.
1324
01:05:23,840 --> 01:05:26,600
Then I'm just going to
pop my egg in.
1325
01:05:28,600 --> 01:05:30,040
And, gorgeous.
1326
01:05:30,040 --> 01:05:31,640
I'm going to get my tin ready.
1327
01:05:31,640 --> 01:05:34,320
Nice little spray of canola spray,
and then lining the...
1328
01:05:34,320 --> 01:05:36,720
So, it's really the only time
butter is not a good idea.
1329
01:05:36,720 --> 01:05:38,080
Exactly.
1330
01:05:38,080 --> 01:05:40,640
I use my canola spray
as a bit of glue.
1331
01:05:40,640 --> 01:05:41,920
Yep.
1332
01:05:41,920 --> 01:05:44,120
So, that's my preference.
1333
01:05:44,120 --> 01:05:46,800
So, now that's nice and smooth.
1334
01:05:48,480 --> 01:05:51,280
We're going to add 150 grams
of sour cream,
1335
01:05:51,280 --> 01:05:52,560
and I'm going to add the vanilla.
1336
01:05:52,560 --> 01:05:55,320
So, one bean thoroughly scraped.
1337
01:05:55,320 --> 01:05:57,120
20 grams of the lemon
1338
01:05:57,120 --> 01:05:59,320
because I like things
a little bit tangy.
Yep.
1339
01:05:59,320 --> 01:06:02,320
And when you think about that
they'll end up in between
two layers of cake,
1340
01:06:02,320 --> 01:06:05,160
that little extra tang is going
to be a nice counterpoint.
1341
01:06:06,400 --> 01:06:07,640
Beautiful.
1342
01:06:10,400 --> 01:06:12,280
I mean... Come on.
It's just beautiful.
1343
01:06:12,280 --> 01:06:15,040
The gloss on that is insane.
1344
01:06:15,040 --> 01:06:18,240
So next up, into the tins.
1345
01:06:18,240 --> 01:06:21,120
And then we just scrape it in.
1346
01:06:21,120 --> 01:06:22,480
Offset spatulas.
1347
01:06:22,480 --> 01:06:26,240
I refer to these as important
to baking, like air and underpants.
1348
01:06:26,240 --> 01:06:28,720
You cannot live without them.
1349
01:06:28,720 --> 01:06:30,120
Noted.
1350
01:06:31,120 --> 01:06:32,400
Noted.
1351
01:06:32,400 --> 01:06:34,120
So, just get into deep areas.
1352
01:06:34,120 --> 01:06:35,960
Beautiful.
Yep. OK, so...
1353
01:06:35,960 --> 01:06:38,960
We are going to put this into
our water bath tray.
1354
01:06:38,960 --> 01:06:40,720
Alright. So, paper towel.
Paper towel.
1355
01:06:40,720 --> 01:06:42,800
To stop it... Yep. OK.
Stop it from moving around. Yep.
1356
01:06:42,800 --> 01:06:45,400
And then we put our hot water in.
1357
01:06:48,160 --> 01:06:50,200
And I'm just going to do
to the first knuckle.
1358
01:06:50,200 --> 01:06:51,800
Beautiful.
1359
01:06:51,800 --> 01:06:53,160
Put this in the oven now.
1360
01:06:55,800 --> 01:06:58,160
That goes for
about 30 to 40 minutes.
1361
01:06:58,160 --> 01:06:59,680
It just needs to lose
its complete wobble.
1362
01:06:59,680 --> 01:07:02,680
Because we're taking it that extra
step further to make it a layer,
1363
01:07:02,680 --> 01:07:05,240
I don't want it to have
that classic cheesecake wobble.
1364
01:07:07,560 --> 01:07:08,720
ANNOUNCER: Coming up...
1365
01:07:08,720 --> 01:07:10,080
A little bit of...
Ooh!
1366
01:07:10,080 --> 01:07:11,400
..texture on the top.
1367
01:07:11,400 --> 01:07:16,200
Chef Natalie Paull assembles her
cheesecake-stuffed carrot cake.
1368
01:07:16,200 --> 01:07:18,000
How big a slice would you like?
1369
01:07:18,000 --> 01:07:20,720
Ohhh, nothing stingy. (LAUGHS)
1370
01:07:20,720 --> 01:07:21,960
And later...
1371
01:07:21,960 --> 01:07:24,080
We're going to make
my midnight snack.
1372
01:07:24,080 --> 01:07:29,120
..Aldo makes his decadent
pistachio and Nutella crepes.
1373
01:07:29,120 --> 01:07:31,520
It's a 5am snack
when I'm coming from a disco.
1374
01:07:31,520 --> 01:07:33,760
After the disco...crepes?
1375
01:07:33,760 --> 01:07:35,480
Correct.
ALVIN: Yes, Aldo.
1376
01:07:50,560 --> 01:07:52,440
NATALIE: That's right.
What do we have here?
1377
01:07:52,440 --> 01:07:55,120
So, we've made
a silky-smooth cheesecake mix,
1378
01:07:55,120 --> 01:07:57,760
we've put that silky-smooth
cheesecake mix into the oven,
1379
01:07:57,760 --> 01:07:59,400
and now we're gonna start
our carrot cake layers.
1380
01:07:59,400 --> 01:08:02,400
Awesome. OK. Where do we start?
Getting our foam on.
1381
01:08:02,400 --> 01:08:05,480
So, we get another mixer bowl.
1382
01:08:05,480 --> 01:08:08,280
If you're lucky to have
two bowls at home, good on you.
1383
01:08:08,280 --> 01:08:12,200
I don't, I have one, so I have to
clean it out between each mix.
1384
01:08:12,200 --> 01:08:15,440
I think you could probably
spring for a second bowl, Nat.
1385
01:08:15,440 --> 01:08:17,680
I like to feel the pain
of the home baker
1386
01:08:17,680 --> 01:08:19,960
when I'm making these at home.
1387
01:08:19,960 --> 01:08:22,960
(LAUGHTER)
1388
01:08:22,960 --> 01:08:25,560
And then I'm going to
pop my foam on to mix.
1389
01:08:25,560 --> 01:08:29,520
I like to get it really active,
10 minutes.
1390
01:08:29,520 --> 01:08:31,920
So, while that's mixing,
what can we do?
1391
01:08:31,920 --> 01:08:35,440
I'm going to get
my nuts and carrots ready.
1392
01:08:35,440 --> 01:08:37,760
Just going to weigh this out.
1393
01:08:37,760 --> 01:08:40,160
Did we hit 240?
1394
01:08:40,160 --> 01:08:42,160
'Grate'.
Grate. (LAUGHS)
1395
01:08:42,160 --> 01:08:43,320
(GROANING)
1396
01:08:43,320 --> 01:08:47,040
We're so grateful you're here.
Aww! (LAUGHS)
1397
01:08:47,040 --> 01:08:49,400
So, we're going to chop
the hazelnuts.
1398
01:08:49,400 --> 01:08:52,600
So, they're, like,
deeply, deeply toasted,
1399
01:08:52,600 --> 01:08:54,800
because they get
a really deep flavour.
1400
01:08:54,800 --> 01:08:57,720
And then, straight into your bowl.
1401
01:08:59,520 --> 01:09:03,560
So, we've got a nice,
creamy and stable-looking foam.
1402
01:09:03,560 --> 01:09:05,360
(ALL EXCLAIM)
1403
01:09:06,440 --> 01:09:08,840
I've used a hazelnut oil,
which is very luxe.
1404
01:09:08,840 --> 01:09:11,000
Thank you, MasterChef budget.
1405
01:09:11,000 --> 01:09:14,360
(LAUGHTER)
1406
01:09:14,360 --> 01:09:16,040
And just stream it in.
1407
01:09:17,760 --> 01:09:19,560
These are my dry ingredients.
1408
01:09:19,560 --> 01:09:23,800
Plain flour, baking powder,
bicarb, freshly ground cinnamon.
1409
01:09:23,800 --> 01:09:25,880
I'm going to give this
a little swizzle,
1410
01:09:25,880 --> 01:09:29,320
and then we're going to start
putting it together.
1411
01:09:29,320 --> 01:09:31,280
I'm going to show you
my wacky folding technique
1412
01:09:31,280 --> 01:09:33,840
that I know works a dream,
1413
01:09:33,840 --> 01:09:36,840
and it's spinning the bowl
AND turning the whisk.
1414
01:09:36,840 --> 01:09:39,560
And then I just give it
a really nice fold,
1415
01:09:39,560 --> 01:09:42,600
and that's all
come together beautifully.
1416
01:09:42,600 --> 01:09:44,920
I'm going to sift over
my dry ingredients.
1417
01:09:46,080 --> 01:09:48,520
You can feel it when it's
starting to get a little bit taut
1418
01:09:48,520 --> 01:09:51,360
so that flour's, like, sucking up
all that moisture and going,
1419
01:09:51,360 --> 01:09:54,280
"Yeah! We're making
a structure, guys! Let's go!"
1420
01:09:54,280 --> 01:09:57,040
(LAUGHTER)
"Do it!" (LAUGHS)
"Let's do this!"
1421
01:09:57,040 --> 01:09:58,560
I mean, look at that.
1422
01:09:58,560 --> 01:09:59,840
BILLIE: Yum.
1423
01:09:59,840 --> 01:10:02,520
I'd eat that just as is.
(CHUCKLES)
1424
01:10:02,520 --> 01:10:04,560
OK, let's fill, because...
So...
1425
01:10:04,560 --> 01:10:06,440
..I need cake immediately.
1426
01:10:06,440 --> 01:10:07,680
So... (CHUCKLES)
1427
01:10:07,680 --> 01:10:09,480
So, filling.
1428
01:10:09,480 --> 01:10:10,920
Shimmy, shimmy, steamy.
1429
01:10:10,920 --> 01:10:14,040
OK. Temperature?
170.
1430
01:10:16,760 --> 01:10:20,080
And for 35 to 45 minutes.
1431
01:10:20,080 --> 01:10:22,200
We're going to crack on
with the cream-cheese frosting.
1432
01:10:22,200 --> 01:10:23,640
Fantastic.
1433
01:10:23,640 --> 01:10:25,280
You know, when you bake cake,
1434
01:10:25,280 --> 01:10:27,520
sometimes there's cracks
in the middle, it domes up?
1435
01:10:27,520 --> 01:10:29,160
I was just about to tell...
I was about to say it.
1436
01:10:29,160 --> 01:10:31,160
Oh, sorry. (CHUCKLES)
No, no, no. This is exciting.
1437
01:10:31,160 --> 01:10:33,600
No, I'm so glad
I get to talk about this.
1438
01:10:33,600 --> 01:10:36,280
It's usually oven temperature.
Ah!
1439
01:10:36,280 --> 01:10:40,720
So, what happens is, usually,
most cake recipes will say,
1440
01:10:40,720 --> 01:10:43,600
like, a fairly hot oven,
like 180 degrees Celsius.
1441
01:10:43,600 --> 01:10:46,520
And what happens is the cake
will, like, pop up in the centre
1442
01:10:46,520 --> 01:10:48,400
and get those cracks on it
1443
01:10:48,400 --> 01:10:50,920
because the heat
is just really forced into it.
1444
01:10:50,920 --> 01:10:52,720
But if you lower your temperature,
1445
01:10:52,720 --> 01:10:55,360
you get this layer
that bakes nice and flat
1446
01:10:55,360 --> 01:10:57,240
and you lose all those cracks on top.
1447
01:10:57,240 --> 01:10:59,960
And that's how you avoid
that cracking.
1448
01:10:59,960 --> 01:11:01,280
Beautiful.
1449
01:11:03,800 --> 01:11:05,360
Um...
1450
01:11:06,520 --> 01:11:08,080
See you guys later.
(LAUGHTER)
1451
01:11:08,080 --> 01:11:09,600
Hey, hey, hey, hey, hey.
1452
01:11:09,600 --> 01:11:11,280
Hey, hey, hey. Come back here.
1453
01:11:11,280 --> 01:11:12,800
OK, so, what's next?
1454
01:11:12,800 --> 01:11:14,400
So, we've made our frosting
1455
01:11:14,400 --> 01:11:16,360
and we'll move on to the assembly.
1456
01:11:16,360 --> 01:11:17,840
Wonderful.
1457
01:11:19,480 --> 01:11:21,480
(ALL EXCLAIM)
1458
01:11:21,480 --> 01:11:24,080
That beautiful toasted colour.
1459
01:11:24,080 --> 01:11:25,640
So perfect.
ALVIN: No cracks.
1460
01:11:25,640 --> 01:11:27,360
No cracks.
1461
01:11:27,360 --> 01:11:30,400
So, we're just going to
flip these out.
1462
01:11:30,400 --> 01:11:32,200
Hey, presto!
1463
01:11:32,200 --> 01:11:33,560
Paper comes off.
1464
01:11:34,640 --> 01:11:36,600
Got my cheesecake layer here as well.
1465
01:11:36,600 --> 01:11:38,320
Ooh.
So, it's set really nicely.
1466
01:11:38,320 --> 01:11:40,800
Look at her.
DANIEL: Wow. That looks great.
1467
01:11:40,800 --> 01:11:42,320
Assembly.
1468
01:11:44,120 --> 01:11:48,080
I would be terrified to just trim,
and you just go straight in there.
1469
01:11:48,080 --> 01:11:49,280
(CHUCKLES)
1470
01:11:49,280 --> 01:11:50,920
Any tips on trimming cake?
1471
01:11:50,920 --> 01:11:52,360
So, just coming in...
1472
01:11:52,360 --> 01:11:54,880
..a couple of millimetres in
from the side of the cake,
1473
01:11:54,880 --> 01:11:57,640
holding it against our hand,
1474
01:11:57,640 --> 01:12:01,200
and just shaving that little bit
of crust off, just like that.
1475
01:12:01,200 --> 01:12:06,280
I'm putting some of my frosting on,
just to anchor the cheesecake.
1476
01:12:06,280 --> 01:12:07,280
Great.
1477
01:12:07,280 --> 01:12:10,800
So, now I'm going to turn this out.
1478
01:12:11,920 --> 01:12:13,520
Just give it a little warm-up.
1479
01:12:15,840 --> 01:12:17,720
Nice little tap.
1480
01:12:17,720 --> 01:12:19,480
There she is.
1481
01:12:19,480 --> 01:12:23,120
If only every single time
we intended to turn something out,
1482
01:12:23,120 --> 01:12:24,560
it was that easy.
1483
01:12:24,560 --> 01:12:26,240
(CHUCKLES) Right?
1484
01:12:26,240 --> 01:12:28,000
And then we're just
going to pop this on...
1485
01:12:30,440 --> 01:12:32,160
..and then smooth it out.
1486
01:12:33,520 --> 01:12:36,320
I'm going to use
a little bit more frosting.
1487
01:12:36,320 --> 01:12:38,160
And then I'm just going to
flip my cake...
1488
01:12:39,840 --> 01:12:41,320
..and position it.
1489
01:12:41,320 --> 01:12:42,840
(INHALES)
1490
01:12:42,840 --> 01:12:45,080
And now this little gnarly overhang,
1491
01:12:45,080 --> 01:12:47,600
bring it in and up the side
1492
01:12:47,600 --> 01:12:49,560
and then smooth it out.
1493
01:12:49,560 --> 01:12:51,120
Fill in the gaps.
1494
01:12:51,120 --> 01:12:53,000
You're kind of like a plasterer
at this stage.
1495
01:12:53,000 --> 01:12:54,120
Mm-hm.
1496
01:12:54,120 --> 01:12:57,320
And I've got a nice blob...
1497
01:12:57,320 --> 01:12:59,320
..to put on the top,
1498
01:12:59,320 --> 01:13:03,080
and push her out, 45-degree angle,
1499
01:13:03,080 --> 01:13:05,720
and we get this nice little lip
around the outside,
1500
01:13:05,720 --> 01:13:08,720
which we're going to accentuate
1501
01:13:08,720 --> 01:13:12,200
by doing a little bit of...
Ohhhh!
1502
01:13:12,200 --> 01:13:13,880
..texture on the top.
1503
01:13:13,880 --> 01:13:17,080
I like what's inside
to be reflected on top.
1504
01:13:18,960 --> 01:13:22,440
So, there we have our
toasted hazelnut and carrot cake
1505
01:13:22,440 --> 01:13:23,920
with a cheesecake layer.
1506
01:13:23,920 --> 01:13:26,040
BILLIE: Yum!
(APPLAUSE)
1507
01:13:26,040 --> 01:13:27,640
Oh, wow.
1508
01:13:28,800 --> 01:13:30,520
OK, the moment of truth.
1509
01:13:30,520 --> 01:13:32,840
Can we please cut into it?
Yes.
1510
01:13:34,360 --> 01:13:36,200
While you're doing that,
1511
01:13:36,200 --> 01:13:39,520
I think, Julie and Billie...
1512
01:13:39,520 --> 01:13:41,440
(OTHERS PROTEST)
JULIE: Eh?
1513
01:13:41,440 --> 01:13:43,640
How big a slice would you like?
1514
01:13:43,640 --> 01:13:45,520
Oh, nothing stingy.
Does that look about right?
1515
01:13:45,520 --> 01:13:47,640
Yeah, looks great.
1516
01:13:47,640 --> 01:13:49,280
Looks beautiful.
1517
01:13:49,280 --> 01:13:50,840
Oh, my God. Look at the middle.
1518
01:13:50,840 --> 01:13:52,320
Oh, yeah!
Yeah.
1519
01:13:52,320 --> 01:13:53,560
Thank you.
1520
01:13:57,120 --> 01:13:59,200
Oh, my God.
It's delicious.
1521
01:13:59,200 --> 01:14:02,120
I really, actually, like
the hazelnut.
1522
01:14:02,120 --> 01:14:05,040
It's quite light, without
being too spongy, as well.
1523
01:14:05,040 --> 01:14:06,120
Yeah.
1524
01:14:06,120 --> 01:14:07,800
The tang in that is perfect.
Mm.
1525
01:14:07,800 --> 01:14:09,160
Yeah.
1526
01:14:09,160 --> 01:14:11,400
There's something about it
that's nostalgic.
1527
01:14:11,400 --> 01:14:12,720
Mm.
Yeah.
1528
01:14:12,720 --> 01:14:15,240
It's heaven. So good.
1529
01:14:15,240 --> 01:14:16,440
My pleasure.
God.
1530
01:14:16,440 --> 01:14:18,080
I understand if you can't
finish the whole piece.
1531
01:14:18,080 --> 01:14:19,320
Oh, no.
I do cut big slices.
1532
01:14:19,320 --> 01:14:20,760
Oh...
There will be no trouble with that.
1533
01:14:20,760 --> 01:14:22,680
I will just take it back over here.
1534
01:14:22,680 --> 01:14:24,520
ALVIN: And eat it in front of us!
Yes.
1535
01:14:24,520 --> 01:14:26,760
Great.
That's my plan, Alvin.
1536
01:14:26,760 --> 01:14:30,360
Nat, we can't thank you enough
for being with us today.
1537
01:14:30,360 --> 01:14:32,160
It's been a pleasure
watching you do what you do...
1538
01:14:32,160 --> 01:14:34,360
Thank you so much.
..in the MasterChef kitchen
for the first time.
1539
01:14:34,360 --> 01:14:36,920
Thank you to all of you. Thank you.
1540
01:14:36,920 --> 01:14:39,400
And good luck to all of you.
1541
01:14:41,680 --> 01:14:42,880
ANNOUNCER: Coming up...
1542
01:14:42,880 --> 01:14:45,280
If there's one steak that I don't
want to ruin on MasterChef,
1543
01:14:45,280 --> 01:14:46,320
it's this one.
1544
01:14:46,320 --> 01:14:51,720
..Daniel whips up his signature
midnight snack, loaded fries.
1545
01:14:51,720 --> 01:14:52,920
Alrighty. Cool.
1546
01:14:52,920 --> 01:14:56,000
Just trust. Just trust me.
Trust me, Dan.
1547
01:14:57,000 --> 01:14:59,720
What the...?
ANDY: Is she gonna throw them at us?
1548
01:15:11,840 --> 01:15:14,240
Dan, Aldo, you're up,
1549
01:15:14,240 --> 01:15:17,840
and you're showing us your version
of a midnight snack.
1550
01:15:17,840 --> 01:15:20,320
Whoo!
Yum! Great stuff!
1551
01:15:20,320 --> 01:15:22,960
How you goin', mate? Let's do this.
1552
01:15:22,960 --> 01:15:24,920
There you go.
Thank you, sir.
1553
01:15:24,920 --> 01:15:26,840
MEL: You guys will have 45 minutes
on the clock
1554
01:15:26,840 --> 01:15:29,920
to curb our late-night cravings.
1555
01:15:29,920 --> 01:15:32,200
And your time...starts now.
1556
01:15:32,200 --> 01:15:34,040
Yeah! Come on!
1557
01:15:34,040 --> 01:15:35,520
Let's do it.
1558
01:15:35,520 --> 01:15:37,800
Alright. What are we cooking?
So, we're gonna do...
1559
01:15:37,800 --> 01:15:39,600
..Mexican loaded fries -
carne asada fries.
1560
01:15:39,600 --> 01:15:40,760
OK.
1561
01:15:40,760 --> 01:15:42,200
And we're gonna do it
with a bit of a guac
1562
01:15:42,200 --> 01:15:44,600
and a pico de gallo as well.
Easy.
1563
01:15:44,600 --> 01:15:46,600
We're just gonna do a quick rub
on the steak.
1564
01:15:46,600 --> 01:15:48,760
So, we've just got
some coriander seed,
1565
01:15:48,760 --> 01:15:51,120
some cumin seed,
garlic and onion powder,
1566
01:15:51,120 --> 01:15:53,080
a bit of oregano,
smoked paprika, chilli powder.
1567
01:15:53,080 --> 01:15:54,440
Perfect.
1568
01:15:54,440 --> 01:15:55,800
What do you want me on?
1569
01:15:55,800 --> 01:15:57,240
I reckon if you want to start,
do the salsa.
1570
01:15:57,240 --> 01:15:58,800
Start it off.
Yeah? Get onto that.
1571
01:15:58,800 --> 01:16:00,640
Yeah, please.
1572
01:16:00,640 --> 01:16:02,720
We'll just toast off
the whole spices, salt.
1573
01:16:02,720 --> 01:16:04,680
Get 'em fragrant. Grind 'em up.
1574
01:16:05,920 --> 01:16:08,080
So, midnight snack?
Yeah.
1575
01:16:08,080 --> 01:16:10,000
I thought it'd be something easier.
1576
01:16:10,000 --> 01:16:11,400
Like what?
Well, it's like...
1577
01:16:11,400 --> 01:16:13,240
There's a lot of ingredients here.
1578
01:16:13,240 --> 01:16:16,040
I mean, in its essence,
it's a steak on chips
1579
01:16:16,040 --> 01:16:17,200
'Cause that's, like, the best.
1580
01:16:17,200 --> 01:16:19,200
Like, you get the steak
and it's dripping its juices.
1581
01:16:19,200 --> 01:16:21,520
Yeah.
The chips underneath
just soak it all up.
1582
01:16:21,520 --> 01:16:24,200
It's the best thing on the planet.
Watch a movie and get stuck in.
1583
01:16:24,200 --> 01:16:26,880
Gotcha. Yeah, OK. I'm sold now.
1584
01:16:26,880 --> 01:16:28,800
First of all, what are we making?
1585
01:16:28,800 --> 01:16:31,080
We're gonna make my midnight snack -
1586
01:16:31,080 --> 01:16:33,200
crepes with Nutella
and pistachio cream.
1587
01:16:33,200 --> 01:16:34,560
Ooh!
1588
01:16:34,560 --> 01:16:35,960
It's actually not a midnight snack.
1589
01:16:35,960 --> 01:16:38,480
It's a 5am snack,
when I'm coming from a disco.
1590
01:16:38,480 --> 01:16:41,000
After the disco...crepes?
1591
01:16:41,000 --> 01:16:42,680
Correct.
Alright.
1592
01:16:42,680 --> 01:16:44,720
No-one's sneaking
out of bed for this.
1593
01:16:44,720 --> 01:16:46,120
You're coming home.
1594
01:16:46,120 --> 01:16:47,840
Yeah. (LAUGHS)
This is great.
1595
01:16:47,840 --> 01:16:49,600
Post-disco.
Yeah.
1596
01:16:49,600 --> 01:16:50,880
What's next?
1597
01:16:50,880 --> 01:16:53,880
So, let's go the pistachio cream,
for the filling of the crepe.
1598
01:16:53,880 --> 01:16:56,680
So, yeah, we go 200ml of cream.
1599
01:16:57,960 --> 01:17:00,720
And then we've got 55 grams
of glucose.
1600
01:17:00,720 --> 01:17:02,080
OK.
1601
01:17:02,080 --> 01:17:04,240
We need to slowly bring to a boil.
1602
01:17:05,240 --> 01:17:09,200
Hey, Aldo? You're working with me.
You're working tidy today.
1603
01:17:09,200 --> 01:17:11,080
Come on!
No, I just...
1604
01:17:11,080 --> 01:17:12,400
I'm gonna clean down after.
1605
01:17:12,400 --> 01:17:13,920
No, we're... Today as you go.
OK.
1606
01:17:13,920 --> 01:17:16,360
And you don't have to
clean that after.
1607
01:17:16,360 --> 01:17:18,080
ANDY: So, you've got
your spice mix now?
1608
01:17:18,080 --> 01:17:20,880
Yep. It's very fragrant.
Yep.
1609
01:17:20,880 --> 01:17:22,200
It's doing the job.
1610
01:17:22,200 --> 01:17:23,520
Spice mix done.
1611
01:17:23,520 --> 01:17:26,280
This is, like...it's pretty boozy
for midnight hour.
1612
01:17:26,280 --> 01:17:28,560
You reckon?
Mate, you gotta get
the deep fryer out!
1613
01:17:28,560 --> 01:17:31,360
It's a lot of labour
for a midnight snack.
1614
01:17:31,360 --> 01:17:33,120
I do shift work.
1615
01:17:33,120 --> 01:17:34,320
Ah!
1616
01:17:34,320 --> 01:17:36,600
Ah, now I'm getting it.
Yeah.
1617
01:17:36,600 --> 01:17:39,400
So, let it sit for 10 minutes, yeah?
1618
01:17:39,400 --> 01:17:41,440
Look. Look how clean the bench is.
1619
01:17:41,440 --> 01:17:44,440
Do you like it?
It's great. Thank you so much.
1620
01:17:44,440 --> 01:17:47,160
Let me do this for you, chef.
1621
01:17:47,160 --> 01:17:50,200
Next for me
is just to crush the nuts.
1622
01:17:51,240 --> 01:17:52,360
What's next, chef?
1623
01:17:52,360 --> 01:17:55,960
Add in 200 grams of the white
chocolate and the pistachio base.
1624
01:17:57,520 --> 01:17:59,160
Whisk her in.
1625
01:17:59,160 --> 01:18:00,800
Yes, chef!
1626
01:18:00,800 --> 01:18:02,000
Please.
1627
01:18:03,120 --> 01:18:06,200
He's very demanding, this guy.
MEL: Putting you through your paces?
1628
01:18:06,200 --> 01:18:09,040
I'm not demanding.
I wanted things done my way. Sorry.
1629
01:18:10,200 --> 01:18:12,600
Aldo!
Oh, my God.
1630
01:18:15,040 --> 01:18:16,760
I can multi-task.
1631
01:18:18,440 --> 01:18:20,640
Shall we have a little taste?
Of course.
1632
01:18:24,880 --> 01:18:25,880
Mmm!
1633
01:18:25,880 --> 01:18:28,440
White chocolate-y, pistachio-y.
1634
01:18:28,440 --> 01:18:29,480
Rich.
1635
01:18:34,120 --> 01:18:35,320
Beautiful!
1636
01:18:35,320 --> 01:18:37,040
Are we gonna make some crepes?
Yeah.
1637
01:18:37,040 --> 01:18:38,920
Let's start it.
1638
01:18:38,920 --> 01:18:41,440
OK, so...we go?
1639
01:18:41,440 --> 01:18:43,320
Yeah, let's go.
1640
01:18:46,160 --> 01:18:47,560
So, what now?
1641
01:18:47,560 --> 01:18:49,080
We gotta wait -
the crepe is cooking,
1642
01:18:49,080 --> 01:18:50,880
and then we gotta assemble
and that's it.
1643
01:18:50,880 --> 01:18:53,040
Yeah.
Yes!
1644
01:18:53,040 --> 01:18:55,040
It's nice and beautiful now.
1645
01:18:55,040 --> 01:18:57,160
Dan, how you going?!
1646
01:18:57,160 --> 01:18:58,800
Oh, we're good, mate.
Right.
1647
01:18:58,800 --> 01:19:00,200
We're basically finished.
1648
01:19:00,200 --> 01:19:01,480
Nearly finished?
1649
01:19:01,480 --> 01:19:03,760
Mate, it's a guilty pleasure -
it has to be a pleasure
1650
01:19:03,760 --> 01:19:06,200
and not a sweat to get to the point.
Yeah, it's Dan's guilty pleasure.
1651
01:19:06,200 --> 01:19:08,280
You just do
your little crepe city over there
1652
01:19:08,280 --> 01:19:10,080
and we'll just do
our feast over here.
1653
01:19:10,080 --> 01:19:12,200
But are you gonna eat a feast
at midnight?
1654
01:19:12,200 --> 01:19:13,920
(LAUGHTER)
1655
01:19:13,920 --> 01:19:17,240
BILLIE: The sledging's started.
I knew it wouldn't take long.
1656
01:19:17,240 --> 01:19:19,360
We're all on a clock here,
1657
01:19:19,360 --> 01:19:22,240
and we'd like to have
some loaded fries.
1658
01:19:22,240 --> 01:19:25,560
So, if they could just move it along
a bit quicker, it'd be great.
1659
01:19:25,560 --> 01:19:27,560
Make up some guac.
You on the guac section?
1660
01:19:27,560 --> 01:19:29,240
Yeah. We'll do some guac.
What do you need?
1661
01:19:29,240 --> 01:19:31,120
Um, avocado, funnily enough.
Avocado. Yeah.
1662
01:19:31,120 --> 01:19:32,600
Definitely.
1663
01:19:32,600 --> 01:19:36,240
Two or three cloves of garlic.
Two or three cloves of garlic?!
1664
01:19:36,240 --> 01:19:38,040
I love a garlicky guac, eh?
1665
01:19:38,040 --> 01:19:39,960
How's your missus feel about that?
She loves garlic, too.
1666
01:19:39,960 --> 01:19:42,480
You rolling in at 1am,
breathing that fire on her?!
1667
01:19:42,480 --> 01:19:44,040
She's all about it, mate.
Righto.
1668
01:19:46,000 --> 01:19:47,600
What's going on with
your sour cream?
1669
01:19:47,600 --> 01:19:50,280
Yeah, so, it's very simple.
We got, um...
1670
01:19:51,400 --> 01:19:54,240
Sour cream?
Yeah, we got a cup...
1671
01:19:54,240 --> 01:19:57,280
And then all we're going to do
is grate maybe two cloves of garlic.
1672
01:19:57,280 --> 01:19:59,160
More garlic!
Yeah.
1673
01:19:59,160 --> 01:20:00,520
No, I'm all about it.
1674
01:20:00,520 --> 01:20:01,960
If you're gonna it in one thing,
1675
01:20:01,960 --> 01:20:03,640
you might as well
have it in everything.
1676
01:20:03,640 --> 01:20:04,720
It's humming through the dish.
1677
01:20:04,720 --> 01:20:06,200
And then we'll chuck in
juice of a lime.
1678
01:20:06,200 --> 01:20:07,520
Yep.
The zest as well.
1679
01:20:07,520 --> 01:20:09,000
Yeah.
Make it really limey.
1680
01:20:09,000 --> 01:20:10,920
OK. Hoo!
1681
01:20:10,920 --> 01:20:12,920
These two knuckleheads over here,
1682
01:20:12,920 --> 01:20:14,560
they haven't even
cooked the chips yet.
1683
01:20:16,520 --> 01:20:18,000
We're sweet, aren't we?
1684
01:20:18,000 --> 01:20:20,440
I think so. How long you reckon
the chips will take to cook?
1685
01:20:20,440 --> 01:20:22,240
Don't fill me with
too much confidence.
1686
01:20:32,800 --> 01:20:35,680
So, Dan and Aldo have been
put to the task.
1687
01:20:35,680 --> 01:20:39,040
Daniel's putting in a lot of effort
for a midnight snack.
1688
01:20:39,040 --> 01:20:42,800
Loaded fries with steak and cheese.
1689
01:20:42,800 --> 01:20:44,840
DANIEL: Chuck this on Doritos,
1690
01:20:44,840 --> 01:20:46,360
a baked potato.
1691
01:20:46,360 --> 01:20:48,680
Possibilities are endless.
1692
01:20:48,680 --> 01:20:50,800
This is absolutely Daniel food.
1693
01:20:50,800 --> 01:20:54,200
Aldo is going for something
a little more delicate.
1694
01:20:54,200 --> 01:20:58,600
He's doing crepes
with a Nutella and pistachio sauce.
1695
01:20:59,920 --> 01:21:01,480
Just taste it,
make sure that it's OK.
1696
01:21:02,640 --> 01:21:04,720
What do you reckon about the steaky
steak? Shall we get that on?
1697
01:21:04,720 --> 01:21:05,920
Yeah, we should probably get him on.
1698
01:21:05,920 --> 01:21:08,920
If there's one steak that
I don't want to ruin on MasterChef,
it's this one.
1699
01:21:08,920 --> 01:21:11,240
Confidence.
Grrr! Confidence. Gee-up!
1700
01:21:11,240 --> 01:21:13,800
I'll get the chippies over here.
Yeah. Let's get on the chips, eh?
1701
01:21:18,240 --> 01:21:20,520
So, steak,
how do you want it cooked?
1702
01:21:20,520 --> 01:21:22,440
Um...
It's not a trick question.
1703
01:21:22,440 --> 01:21:23,960
Medium-rare.
Just tell me how you want it.
1704
01:21:23,960 --> 01:21:25,280
Yeah, medium-rare.
1705
01:21:25,280 --> 01:21:28,440
Just...as long as it's
somewhat pink in the middle.
1706
01:21:28,440 --> 01:21:29,840
JOCK: So that's it?
ALDO: Yeah.
1707
01:21:29,840 --> 01:21:31,440
Good? Happy?
Beautiful.
1708
01:21:31,440 --> 01:21:32,880
Alright, next one.
1709
01:21:34,880 --> 01:21:36,640
(ALDO GASPS)
1710
01:21:39,840 --> 01:21:43,080
JOCK: Alright, so, you put Nutella
on there, and hazelnuts?
1711
01:21:43,080 --> 01:21:44,880
Hazelnut, of course.
Hazelnut goes with Nutella.
1712
01:21:44,880 --> 01:21:46,080
Alright, just...take it easy.
1713
01:21:46,080 --> 01:21:48,040
I am. I am easy.
1714
01:21:48,040 --> 01:21:49,640
Wow.
1715
01:21:49,640 --> 01:21:52,040
Aldo, this is...this is excessive.
1716
01:21:52,040 --> 01:21:53,680
I love it.
1717
01:21:53,680 --> 01:21:55,560
And more! Yes!
1718
01:21:55,560 --> 01:21:58,200
Wow. Wow.
1719
01:22:00,880 --> 01:22:02,480
Alright, that's it.
1720
01:22:02,480 --> 01:22:04,360
Hey, uh...Andy?
1721
01:22:04,360 --> 01:22:05,680
Yes?
1722
01:22:05,680 --> 01:22:07,440
We're finished.
1723
01:22:07,440 --> 01:22:09,640
Do you guys need a hand or...?
No, no, we're fine.
1724
01:22:09,640 --> 01:22:10,960
Do you want to cook my steak?
1725
01:22:12,280 --> 01:22:13,280
Aldo?
Yep.
1726
01:22:13,280 --> 01:22:15,080
You want to do a triple sucker.
1727
01:22:15,080 --> 01:22:16,480
So, three crepes?
Exactly, yeah.
1728
01:22:18,400 --> 01:22:19,880
Alrighty, cool.
1729
01:22:22,040 --> 01:22:24,320
Just trust me. Just trust me.
Trust me, Dan.
1730
01:22:26,000 --> 01:22:27,960
What the...?
DANIEL: She's going hard today.
1731
01:22:27,960 --> 01:22:29,120
(LAUGHTER)
1732
01:22:29,120 --> 01:22:31,360
ANDY: Is she gonna throw 'em at us?
ALDO: Are you gonna drop it?
1733
01:22:32,440 --> 01:22:33,640
Hey, Dan?
1734
01:22:33,640 --> 01:22:36,080
The steaks couldn't be higher!
1735
01:22:36,080 --> 01:22:38,240
There's 15 minutes to go!
1736
01:22:39,440 --> 01:22:40,760
Julie Goodwin!
1737
01:22:40,760 --> 01:22:43,040
You're welcome. You're welcome.
1738
01:22:46,600 --> 01:22:48,520
Should we load everything up?
Yeah, let's do it.
1739
01:22:51,680 --> 01:22:53,080
ANDY: Oh, cheese on now.
1740
01:22:54,920 --> 01:22:57,160
JOCK: Alright, Nutella first.
1741
01:22:57,160 --> 01:22:59,360
And be generous. Don't be shy.
1742
01:22:59,360 --> 01:23:01,960
So, fold 'em over?
Yep.
1743
01:23:05,400 --> 01:23:06,960
And then we do three...
1744
01:23:06,960 --> 01:23:08,280
Three on the plate.
1745
01:23:10,400 --> 01:23:11,840
Drizzle drizzles?
1746
01:23:17,240 --> 01:23:19,000
We don't want to go excessive.
1747
01:23:19,000 --> 01:23:21,640
I don't like to stick to the rules.
1748
01:23:21,640 --> 01:23:23,520
Oh, my God.
1749
01:23:23,520 --> 01:23:24,920
ALVIN: Yes, Aldo!
1750
01:23:26,000 --> 01:23:27,600
Nuts?
Yep.
1751
01:23:28,640 --> 01:23:30,120
JOCK: That's it. We're done.
1752
01:23:31,440 --> 01:23:33,680
Come on, Daniel! Ho!
1753
01:23:33,680 --> 01:23:35,760
Ah, he's nailed it, the big fella!
1754
01:23:35,760 --> 01:23:37,640
Yay!
1755
01:23:37,640 --> 01:23:39,680
JULIE: Dan, Dan, he's our man.
1756
01:23:39,680 --> 01:23:41,920
If he can't do it, no-one can.
1757
01:23:41,920 --> 01:23:43,560
(CHEERING)
1758
01:23:43,560 --> 01:23:44,800
(LAUGHS)
1759
01:23:46,320 --> 01:23:48,560
DANIEL: Oh, that's hot.
My fingers are burnin'.
1760
01:23:48,560 --> 01:23:51,600
Then you've got your sour cream
with lime juice and lime zest.
1761
01:23:51,600 --> 01:23:55,040
Then you get
a little spice rub on there.
1762
01:23:55,040 --> 01:23:56,440
Now we're going pico de gallo.
1763
01:23:58,120 --> 01:23:59,880
And then we're just gonna go
1764
01:23:59,880 --> 01:24:01,600
a few little dabs of guacamole
1765
01:24:01,600 --> 01:24:03,440
on the side here.
A dab.
1766
01:24:03,440 --> 01:24:04,920
That's everything, isn't it?
1767
01:24:04,920 --> 01:24:07,800
(CHEERING)
1768
01:24:11,680 --> 01:24:13,640
Alright. three, two, one, go.
1769
01:24:13,640 --> 01:24:16,560
ALDO: We've got crepes
with Nutella and pistachio.
1770
01:24:16,560 --> 01:24:19,040
(CHEERING AND APPLAUSE)
1771
01:24:21,560 --> 01:24:23,800
And I've made carne asada fries.
1772
01:24:23,800 --> 01:24:26,400
(CHEERING AND APPLAUSE)
1773
01:24:31,360 --> 01:24:34,400
OK, guys, it's your turn
to judge, so let's go.
1774
01:24:34,400 --> 01:24:36,120
BILLIE: Alright!
1775
01:24:36,120 --> 01:24:38,720
What you got? What you got?
1776
01:24:38,720 --> 01:24:40,240
Let's do it.
1777
01:24:40,240 --> 01:24:41,680
MEL: Have a crepe time.
1778
01:24:41,680 --> 01:24:43,360
(SINGS) # You're havin' a crepe time
1779
01:24:43,360 --> 01:24:44,920
# Havin' a crepe time... #
1780
01:24:44,920 --> 01:24:47,800
(LAUGHTER)
1781
01:24:47,800 --> 01:24:50,040
JOCK: This is a very indulgent
midnight snack.
1782
01:24:50,040 --> 01:24:51,720
MEL: Mmm.
1783
01:24:51,720 --> 01:24:55,040
ALVIN: That pistachio paste
is beautiful.
1784
01:24:55,040 --> 01:24:57,480
BILLIE: Delicious.
SARAH: Decadent.
1785
01:24:57,480 --> 01:24:58,520
JULIE: Mmm.
1786
01:24:58,520 --> 01:25:02,200
MEL: Keyma, how would you describe
this plate of food?
1787
01:25:02,200 --> 01:25:03,560
This is indulgent.
1788
01:25:03,560 --> 01:25:07,320
I mean, all the pistachio paste,
the Nutella and all the nuts in it,
1789
01:25:07,320 --> 01:25:08,880
it's amazing.
1790
01:25:08,880 --> 01:25:14,680
It's creamy, and it's not
overwhelmingly sugary or sweet.
1791
01:25:14,680 --> 01:25:17,160
They're ethereal. They're, um...
Ethereal...
1792
01:25:17,160 --> 01:25:19,040
They're indulgent.
1793
01:25:19,040 --> 01:25:20,720
ANDY: The duality of...
1794
01:25:20,720 --> 01:25:23,920
The duality of the chocolate
and pistachio just...
1795
01:25:23,920 --> 01:25:25,560
(LAUGHTER)
1796
01:25:25,560 --> 01:25:29,520
Alright. I'll pay that.
I'll pay that. Goodnight.
1797
01:25:29,520 --> 01:25:31,120
ANDY: Shall we get stuck into
the loaded fries?
1798
01:25:31,120 --> 01:25:32,640
DANIEL: Yeah. Let's go for it.
ALVIN: Oh, yes!
1799
01:25:32,640 --> 01:25:34,600
MEL: Alright, let's go, guys.
ALDO: Let's spice it up.
1800
01:25:34,600 --> 01:25:36,520
ANDY: Oh!
SARAH: The business.
1801
01:25:37,960 --> 01:25:40,680
DANIEL: The method -
you just stab and eat.
1802
01:25:40,680 --> 01:25:41,920
MEL: Here we go.
1803
01:25:41,920 --> 01:25:43,280
JULIE: Which one?
1804
01:25:43,280 --> 01:25:44,520
(LAUGHTER)
1805
01:25:48,120 --> 01:25:49,600
Aldo, what do you think?
1806
01:25:49,600 --> 01:25:51,880
It's good.
Flavour-wise?
Flavour-wise, it's great.
1807
01:25:51,880 --> 01:25:53,840
I really love
the spice rub on the steak
1808
01:25:53,840 --> 01:25:55,600
and the really hard char
on the steak
1809
01:25:55,600 --> 01:25:58,160
and the really fresh,
zingy guacamole just tops that off.
1810
01:25:58,160 --> 01:25:59,600
It's beautiful.
1811
01:25:59,600 --> 01:26:02,560
OK, so, now that
you've tasted both,
1812
01:26:02,560 --> 01:26:04,720
we're going to do a cheer-ometer...
Oh, no.
1813
01:26:04,720 --> 01:26:07,400
..based on which one we think wins.
1814
01:26:07,400 --> 01:26:09,760
So, let's give it up for crepe!
1815
01:26:09,760 --> 01:26:12,520
(CHEERING)
JOCK: Yeah!
1816
01:26:15,400 --> 01:26:17,840
And let's give it up for steak.
1817
01:26:17,840 --> 01:26:20,760
(CHEERING)
(ANDY WHISTLES)
1818
01:26:24,640 --> 01:26:29,200
I think, by just a little bit,
by a hair, it might be...
1819
01:26:29,200 --> 01:26:30,600
..Daniel!
1820
01:26:30,600 --> 01:26:33,000
(CHEERING AND APPLAUSE)
1821
01:26:34,200 --> 01:26:37,200
Alright, guys, take a seat.
1822
01:26:39,440 --> 01:26:41,440
Well, what a day.
1823
01:26:41,440 --> 01:26:44,400
The next elimination
is just around the corner.
1824
01:26:44,400 --> 01:26:45,520
Yes, it is.
1825
01:26:45,520 --> 01:26:48,560
So, take all that you've learnt
today on board, store it away,
1826
01:26:48,560 --> 01:26:51,040
because you never know when
you're gonna need to draw on it.
1827
01:26:51,040 --> 01:26:52,840
Ciao. See you later.
1828
01:26:52,840 --> 01:26:54,600
SARAH: Thank you.
1829
01:26:54,600 --> 01:26:57,080
MINDY: See you, guys. Thank you!
1830
01:26:58,080 --> 01:27:01,200
ANNOUNCER: Sunday night
on MasterChef Australia...
1831
01:27:01,200 --> 01:27:03,640
Please welcome Hugh Allen!
1832
01:27:03,640 --> 01:27:07,360
..a rising star of fine dining...
1833
01:27:07,360 --> 01:27:09,680
ALVIN: He's an amazing talent.
1834
01:27:09,680 --> 01:27:12,160
And he looks like a Disney prince.
1835
01:27:12,160 --> 01:27:17,200
..brings ingredients that could make
or break them in the competition.
1836
01:27:18,320 --> 01:27:20,480
BILLIE: It's weird,
thinking this dish
1837
01:27:20,480 --> 01:27:23,680
will either save me
or send me home.
1838
01:27:23,680 --> 01:27:26,720
But with creations,
this incredible...
1839
01:27:26,720 --> 01:27:29,520
MEL: This is just
deeply impressive food.
1840
01:27:29,520 --> 01:27:31,520
JOCK: Looked
a million bucks.
1841
01:27:31,520 --> 01:27:35,040
..the smallest thing
could send them home.
1842
01:27:36,280 --> 01:27:39,920
Captions by Red Bee Media
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