Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:00,000 --> 00:00:00,440
2
00:00:00,000 --> 00:00:00,440
3
00:00:03,680 --> 00:00:05,680
Maggie Beer!
(CHEERING, APPLAUSE)
4
00:00:05,680 --> 00:00:07,680
MAN: Yes, Maggie!
5
00:00:08,800 --> 00:00:12,240
A national treasure
brought a mystery box.
6
00:00:12,240 --> 00:00:14,080
WOMAN: I mean, who doesn't love
Maggie Beer?
7
00:00:14,080 --> 00:00:17,560
And everyone was scrambling
to impress.
8
00:00:17,560 --> 00:00:19,640
MELANIE: I felt really flustered
talking to Maggie.
9
00:00:19,640 --> 00:00:21,120
I'm starstruck.
10
00:00:21,120 --> 00:00:23,240
There were plenty of standouts.
11
00:00:23,240 --> 00:00:25,920
JOCK: Perfectly cooked guinea fowl
from Daniel.
12
00:00:25,920 --> 00:00:27,840
Oh. Thank you.
13
00:00:27,840 --> 00:00:31,240
And with a fresh take on
an Italian classic from Aldo.
14
00:00:31,240 --> 00:00:35,320
But Harry, Matt, Melanie and Billie
15
00:00:35,320 --> 00:00:38,000
found themselves in the bottom four.
16
00:00:38,000 --> 00:00:41,800
Tonight, will they be thrown
in the deep end...
17
00:00:41,800 --> 00:00:45,320
MELANIE: I'll just try my absolute
best to stay in the competition.
18
00:00:45,320 --> 00:00:49,920
..when another massive guest
delivers his pressure test?
19
00:00:51,440 --> 00:00:53,320
# 'Cause you're hot, then you're cold
20
00:00:53,320 --> 00:00:55,200
# You're yes, then you're no
21
00:00:55,200 --> 00:00:56,960
# You're in, then you're out
22
00:00:56,960 --> 00:00:58,800
# You're up, then you're down
23
00:00:58,800 --> 00:01:00,640
# You're wrong when it's right
24
00:01:00,640 --> 00:01:02,400
# It's black and it's white
25
00:01:02,400 --> 00:01:04,160
# We fight, we break up
26
00:01:04,160 --> 00:01:06,080
# We kiss, we make up
27
00:01:06,080 --> 00:01:07,880
# You're hot, then you're cold
28
00:01:07,880 --> 00:01:09,720
# You're yes, then you're no
29
00:01:09,720 --> 00:01:11,400
# You're in, then you're out
30
00:01:11,400 --> 00:01:13,280
# You're up, then you're down
31
00:01:13,280 --> 00:01:15,040
# You're wrong when it's right
32
00:01:15,040 --> 00:01:16,960
# It's black and it's white
33
00:01:16,960 --> 00:01:18,800
# We fight, we break up
34
00:01:18,800 --> 00:01:21,120
# We kiss, we make up
35
00:01:21,120 --> 00:01:24,480
# You
# You don't really wanna stay, no
36
00:01:24,480 --> 00:01:27,840
# You
# But you don't really wanna go-o
37
00:01:27,840 --> 00:01:29,680
# You're hot, then you're cold
38
00:01:29,680 --> 00:01:31,520
# You're yes, then you're no
39
00:01:31,520 --> 00:01:33,280
# You're in, then you're out
40
00:01:33,280 --> 00:01:35,560
# You're up, then you're down. #
41
00:01:44,160 --> 00:01:46,360
MATT: Did you do many pressure tests
in your season?
42
00:01:46,360 --> 00:01:48,640
BILLIE: Yeah, I think I did five.
Did you?
43
00:01:48,640 --> 00:01:51,320
Yeah, but it was, like,
seven years ago.
44
00:01:51,320 --> 00:01:52,560
(LAUGHS)
45
00:01:53,720 --> 00:01:57,720
I did enjoy the pressure tests
in my season.
46
00:01:57,720 --> 00:01:59,960
I can say that because I made it
through them.
47
00:02:03,160 --> 00:02:06,360
I'm going into this challenge
hoping that my experience
48
00:02:06,360 --> 00:02:08,640
in pressure tests might help me.
49
00:02:10,760 --> 00:02:13,040
But I don't think today's
going to be easy.
50
00:02:15,320 --> 00:02:17,360
(CHEERING, APPLAUSE)
51
00:02:22,240 --> 00:02:23,480
ANDY: Morning, guys.
52
00:02:30,840 --> 00:02:34,400
Morning all. As you know,
today is a pressure test.
53
00:02:36,200 --> 00:02:40,040
You will need to pull out all
of the stops if you want to avoid
54
00:02:40,040 --> 00:02:41,240
going home today.
55
00:02:43,440 --> 00:02:48,160
Because today's dish,
it's been set by someone
56
00:02:48,160 --> 00:02:51,160
that has truly mastered their craft.
57
00:02:52,640 --> 00:02:57,600
This chef has completely transformed
the way that we all cook.
58
00:02:57,600 --> 00:03:01,640
He started a fin to gill movement...
59
00:03:01,640 --> 00:03:03,280
(CONTESTANTS EXCLAIM)
Stop it.
60
00:03:03,280 --> 00:03:04,480
Oh, my God.
61
00:03:04,480 --> 00:03:08,160
..that has turned into
a full-on fish revolution.
62
00:03:10,560 --> 00:03:15,440
Please welcome the butcher,
the chef, the master.
63
00:03:15,440 --> 00:03:17,640
We have Josh Niland!
64
00:03:26,240 --> 00:03:27,480
DANIEL: I love Josh Niland.
65
00:03:27,480 --> 00:03:30,440
He has changed the way
a lot of people think about fish.
66
00:03:30,440 --> 00:03:32,480
If there wasn't a chance
for elimination today,
67
00:03:32,480 --> 00:03:34,760
I'd have my hand up just to
nominate, just to jump down there
68
00:03:34,760 --> 00:03:36,200
and give it a crack myself,
69
00:03:36,200 --> 00:03:38,520
because I think he has got something
up his sleeve
70
00:03:38,520 --> 00:03:40,440
that's going to be pretty epic.
71
00:03:45,760 --> 00:03:46,960
Yes.
How are ya?
72
00:03:46,960 --> 00:03:49,080
How are ya, mate?
Very good to see you.
Good to see you.
73
00:03:49,080 --> 00:03:50,480
Hi!
How are you?
74
00:03:50,480 --> 00:03:51,840
G'day, mate.
75
00:03:51,840 --> 00:03:54,040
Josh, welcome back.
Thanks for having me.
76
00:03:54,040 --> 00:03:56,400
It's always a pleasure
to have you in the kitchen,
77
00:03:56,400 --> 00:04:00,560
but this is your first time
setting a pressure test dish.
78
00:04:00,560 --> 00:04:01,880
Yeah. I mean, it's...
79
00:04:01,880 --> 00:04:04,400
It's challenging to get most
of our work under one cloche,
80
00:04:04,400 --> 00:04:07,200
but I wanted to pick something
81
00:04:07,200 --> 00:04:09,120
that really summarises
the work that we do.
82
00:04:09,120 --> 00:04:14,560
So this dish is 5.5 years
of brain power
83
00:04:14,560 --> 00:04:16,560
exerted onto one plate.
84
00:04:17,640 --> 00:04:20,480
And it's extraordinarily difficult.
85
00:04:20,480 --> 00:04:23,320
(LAUGHTER)
86
00:04:28,080 --> 00:04:29,280
Great.
87
00:04:29,280 --> 00:04:32,160
Well, I think that you should
show them
88
00:04:32,160 --> 00:04:33,480
what it is they're cooking today.
89
00:04:35,720 --> 00:04:37,680
Today you'll be making my...
90
00:04:41,200 --> 00:04:44,800
..tuna Wellington with mashed potato
and tuna gravy.
91
00:04:44,800 --> 00:04:47,680
(GASPS)
Oh, wow.
92
00:04:47,680 --> 00:04:49,480
So cool.
93
00:04:57,320 --> 00:04:58,600
Come on up. Let's have a look.
94
00:05:01,400 --> 00:05:03,000
Oh, wow.
Wowser.
95
00:05:03,000 --> 00:05:04,280
Oh, wow.
96
00:05:11,240 --> 00:05:13,480
It's, like, completely perfect.
97
00:05:14,480 --> 00:05:19,480
Josh, mate, it's pretty as a picture,
obviously. Do you wanna taste it?
98
00:05:19,480 --> 00:05:21,000
Yeah, please.
Please.
99
00:05:21,000 --> 00:05:22,760
Pretty please.
Course you do.
100
00:05:22,760 --> 00:05:24,400
What a luxury.
101
00:05:24,400 --> 00:05:26,520
JOSH: So the Wellington
basically comprised of
102
00:05:26,520 --> 00:05:29,200
a beautiful
centre-cut piece of tuna,
103
00:05:29,200 --> 00:05:31,600
then mushroom duxelles.
104
00:05:31,600 --> 00:05:36,560
And then around that is a very thin
beer and buckwheat crepe.
105
00:05:36,560 --> 00:05:38,960
And then around that, then,
the sour cream pastry.
106
00:05:41,240 --> 00:05:45,840
A sauce which is made using
all of the bones from the tuna.
107
00:05:45,840 --> 00:05:48,560
It shouldn't really taste
like a fish-based sauce.
108
00:05:48,560 --> 00:05:50,720
It should taste quite meaty.
109
00:05:50,720 --> 00:05:51,920
And then mashed potato.
110
00:05:51,920 --> 00:05:54,240
Because, you know, what's
a Wellington without mash?
111
00:05:57,040 --> 00:05:58,720
Harry. Thoughts?
112
00:05:58,720 --> 00:06:00,000
It's so good.
113
00:06:00,000 --> 00:06:02,080
I knew that today was going
to be a challenge.
114
00:06:02,080 --> 00:06:05,760
And this is like probably
the most challenging thing
115
00:06:05,760 --> 00:06:07,280
I've seen come in so far.
116
00:06:07,280 --> 00:06:09,840
But I really hope today
that I can do it justice
117
00:06:09,840 --> 00:06:11,680
and give it a red-hot go.
118
00:06:11,680 --> 00:06:15,680
Melanie, obviously, you've got
another set of challenges.
119
00:06:15,680 --> 00:06:19,160
You're unable to taste that
because you're gluten intolerant.
120
00:06:19,160 --> 00:06:21,600
It's been a really long time since
I dabbled with wheat pastry, so...
121
00:06:21,600 --> 00:06:24,080
Right, OK.
So even making it, you wouldn't...
122
00:06:24,080 --> 00:06:25,920
Haven't done plenty.
For others, I mean. You know.
123
00:06:25,920 --> 00:06:28,360
I don't make people food that I
can't eat. What's the point of that?
124
00:06:29,560 --> 00:06:31,600
Be thorough when you're reading
the recipe.
125
00:06:31,600 --> 00:06:32,880
Yeah, I will.
126
00:06:32,880 --> 00:06:34,680
I'm going to have to rely on
my instincts,
127
00:06:34,680 --> 00:06:37,720
and I'll just try my absolute best
128
00:06:37,720 --> 00:06:39,520
to stay in the competition.
129
00:06:39,520 --> 00:06:41,480
I mean, it's all attainable.
130
00:06:41,480 --> 00:06:45,480
And I'm so excited to see our food
of Saint Peter and Fish Butchery
131
00:06:45,480 --> 00:06:48,520
get translated here in this kitchen.
132
00:06:48,520 --> 00:06:51,680
Get the goose bumps again
and it all gets a bit exciting.
133
00:06:51,680 --> 00:06:56,040
You will have four hours
to recreate Josh's tuna Wellington
134
00:06:56,040 --> 00:06:58,800
with mashed potato and tuna gravy.
135
00:07:00,000 --> 00:07:04,000
The recipe and everything you need
is at your bench.
136
00:07:04,000 --> 00:07:07,920
And of course, if you cook the dish
that least resembles Josh's,
137
00:07:07,920 --> 00:07:10,000
today will be your last day
in this kitchen.
138
00:07:13,080 --> 00:07:14,640
Alright, guys, good luck.
139
00:07:16,600 --> 00:07:18,400
Your time starts now.
140
00:07:18,400 --> 00:07:20,600
(CHEERING, APPLAUSE)
141
00:07:29,640 --> 00:07:31,440
ALDO: Come on, Harry!
142
00:07:31,440 --> 00:07:33,240
Go Billie!
143
00:07:33,240 --> 00:07:35,960
BILLIE: Even though
there's only three elements -
144
00:07:35,960 --> 00:07:38,720
the potato, the sauce
and the Wellington...
145
00:07:39,720 --> 00:07:41,680
..this recipe is huge.
146
00:07:41,680 --> 00:07:43,440
Come on, Billie.
Let's go, Billie.
147
00:07:45,120 --> 00:07:48,280
I think having done
a few pressure tests before,
148
00:07:48,280 --> 00:07:53,800
I'm confident with my instincts,
but it's quite a difficult task
149
00:07:53,800 --> 00:07:55,760
to keep calm in a pressure test.
150
00:07:58,040 --> 00:08:00,400
MELANIE: Not having done
a pressure test before
151
00:08:00,400 --> 00:08:03,640
and not being able to taste
most of the components,
152
00:08:03,640 --> 00:08:04,720
I'm definitely nervous.
153
00:08:06,240 --> 00:08:09,920
But I just have to get stuck in
and follow this recipe
154
00:08:09,920 --> 00:08:11,280
to an absolute T.
155
00:08:12,840 --> 00:08:14,720
The first thing
I need to get working on
156
00:08:14,720 --> 00:08:16,520
is the base of the tuna gravy,
157
00:08:16,520 --> 00:08:19,240
so I need to weigh out
those tuna frames
158
00:08:19,240 --> 00:08:20,680
and get them in the oven ASAP.
159
00:08:21,920 --> 00:08:22,920
Ow!
160
00:08:22,920 --> 00:08:24,920
Getting the right level
of caramelisation on these bones
161
00:08:24,920 --> 00:08:26,360
is really, really important,
162
00:08:26,360 --> 00:08:27,840
because if they are
under-caramelised,
163
00:08:27,840 --> 00:08:31,160
then they won't develop
the really rich, sweet flavours
164
00:08:31,160 --> 00:08:32,720
that is really important
for the sauce.
165
00:08:32,720 --> 00:08:34,240
There we go.
166
00:08:34,240 --> 00:08:37,880
The tuna gravy is going to have to
simmer away for the full four hours
167
00:08:37,880 --> 00:08:40,520
to really develop the flavours.
168
00:08:40,520 --> 00:08:43,360
And that means it's going to need
a lot of love.
169
00:08:44,600 --> 00:08:48,480
Skimming it constantly just to make
sure that it's perfect.
170
00:08:49,600 --> 00:08:51,800
Because the sauce on any dish,
171
00:08:51,800 --> 00:08:54,440
it can really be a make or break
situation.
172
00:08:54,440 --> 00:08:55,920
WOMAN: You're doing well, Mel!
173
00:08:59,680 --> 00:09:01,880
HARRY: My tuna frames are in the oven
and they're roasting away
174
00:09:01,880 --> 00:09:03,280
for the sauce.
175
00:09:03,280 --> 00:09:05,480
And now I need to work on
my mushroom duxelles.
176
00:09:08,360 --> 00:09:13,120
It's the part that sits closest
to the fish in the Wellington.
177
00:09:13,120 --> 00:09:15,800
It creates another level of flavour
throughout it
178
00:09:15,800 --> 00:09:20,400
with roasted portobello mushrooms,
some ghee, some thyme leaves,
179
00:09:20,400 --> 00:09:21,760
onions, garlic.
180
00:09:21,760 --> 00:09:23,280
And then that's wrapped
in the pastry.
181
00:09:23,280 --> 00:09:25,160
I thought the fish was going
to be the hardest thing to do,
182
00:09:25,160 --> 00:09:26,760
but apparently picking these
thyme leaves is.
183
00:09:26,760 --> 00:09:28,680
10 grams.
ALI: Hate picking thyme leaves.
184
00:09:34,640 --> 00:09:36,080
Nice work, Billie.
185
00:09:39,120 --> 00:09:43,320
Josh, another very fitting dish
for you to walk through this kitchen.
186
00:09:43,320 --> 00:09:44,920
And this time it's a pressure test.
187
00:09:44,920 --> 00:09:47,520
Mate, what's the first
pressure point of this dish?
188
00:09:47,520 --> 00:09:49,680
Well, I think they've got it
in front of them.
189
00:09:49,680 --> 00:09:51,920
It's getting that sauce done.
190
00:09:51,920 --> 00:09:54,080
It's about taking a dark fish stock
191
00:09:54,080 --> 00:09:56,680
and then roasting off the sundries
of the tuna
192
00:09:56,680 --> 00:09:59,240
in the form of those bones that
still carry a bit of meat on them.
193
00:09:59,240 --> 00:10:00,560
Yep.
And like any good sauce,
194
00:10:00,560 --> 00:10:02,280
there's that caramelisation period
195
00:10:02,280 --> 00:10:05,080
that just...the bones need to take
good colour without burning it.
196
00:10:05,080 --> 00:10:07,680
If you stumble on that one, then
the wheels come off pretty early.
197
00:10:07,680 --> 00:10:08,880
Yeah, definitely.
198
00:10:08,880 --> 00:10:12,640
It's a dish of variables,
and you make a meal of one of them,
199
00:10:12,640 --> 00:10:13,920
there's no turning back.
200
00:10:16,560 --> 00:10:19,560
HARRY: I've done my mushroom duxelles
for the tuna Wellington
201
00:10:19,560 --> 00:10:22,440
and I feel like
I'm in a pretty good position.
202
00:10:22,440 --> 00:10:26,120
The next thing I need to do
is the base for my tuna gravy.
203
00:10:27,600 --> 00:10:30,600
I've got all my aromatics now
in the pan, they're cooking down.
204
00:10:30,600 --> 00:10:33,640
So my pepper, my juniper berries
and my bay leaf.
205
00:10:33,640 --> 00:10:36,800
And then it's finished off
with some brown Murray cod stock.
206
00:10:39,320 --> 00:10:41,320
You know, there's a lot of stuff
that needs to get done.
207
00:10:41,320 --> 00:10:44,040
And I think it would be very,
very easy to fall behind today.
208
00:10:44,040 --> 00:10:46,160
And I don't want to do that.
So I need to hustle.
209
00:10:47,360 --> 00:10:49,080
MELISSA: I hope everything's
going Wellington.
210
00:10:49,080 --> 00:10:51,440
You have three hours to go!
211
00:10:51,440 --> 00:10:52,960
ALDO: Come on, guys!
212
00:10:52,960 --> 00:10:54,120
Come on!
213
00:10:58,960 --> 00:11:01,800
MATT: I've done my duxelles.
I'm happy.
214
00:11:01,800 --> 00:11:03,520
Tastes like his, looks like his.
215
00:11:03,520 --> 00:11:05,840
Now I need to work on the gravy.
216
00:11:07,200 --> 00:11:08,640
Josh's gravy,
217
00:11:08,640 --> 00:11:10,560
it had a nice roasted colour to it,
218
00:11:10,560 --> 00:11:13,760
and you could definitely
taste the roasted bones.
219
00:11:13,760 --> 00:11:15,880
DANIEL: Oh, good colour, Matt.
I like that.
220
00:11:17,320 --> 00:11:18,800
No, look, they look good.
221
00:11:18,800 --> 00:11:20,440
Yes, that's it, mate. Look at that.
222
00:11:20,440 --> 00:11:22,760
The tuna bones have a really nice
caramelised colour
223
00:11:22,760 --> 00:11:23,760
which I'm really happy with
224
00:11:23,760 --> 00:11:26,280
because that's going to result
in a delicious gravy.
225
00:11:26,280 --> 00:11:28,560
Flavourtown.
226
00:11:28,560 --> 00:11:30,320
(LAUGHS)
227
00:11:30,320 --> 00:11:31,920
HARRY: Uhh, what am I doing?
228
00:11:37,440 --> 00:11:38,760
Harry.
Hi.
229
00:11:38,760 --> 00:11:40,000
How are you going?
Good.
230
00:11:40,000 --> 00:11:42,440
So you're onto the sauce now?
Yes, yes, yep.
231
00:11:44,600 --> 00:11:46,080
Hey, what do you think of this?
232
00:11:48,040 --> 00:11:51,800
It's not as much caramelisation
as I'd like to see.
233
00:11:52,960 --> 00:11:55,560
You know, see, even the bones are...
234
00:11:55,560 --> 00:11:56,840
They're a bit blond.
235
00:11:57,840 --> 00:11:59,680
Mm-hm. Yeah.
Yeah.
236
00:12:02,680 --> 00:12:05,000
The sauce is the thing that, like,
connects all of the elements.
237
00:12:05,000 --> 00:12:07,600
It's the concrete between
the bricks. You know what I mean?
238
00:12:07,600 --> 00:12:08,680
Yeah.
239
00:12:08,680 --> 00:12:11,920
If you slip up with one element,
it's a bit of a snowball effect.
240
00:12:11,920 --> 00:12:13,160
Yep.
241
00:12:13,160 --> 00:12:18,520
I've really, really messed this up,
and I don't know if I can fix it.
242
00:12:18,520 --> 00:12:19,840
ALDO: Come on, you got this.
243
00:12:19,840 --> 00:12:22,120
One mistake could mean
me going home today.
244
00:12:22,120 --> 00:12:23,120
Alright.
245
00:12:33,080 --> 00:12:35,720
HARRY: It's scary to know that
I've already done something wrong
246
00:12:35,720 --> 00:12:37,000
with my sauce.
247
00:12:37,000 --> 00:12:38,840
(EXHALES SHARPLY)
248
00:12:38,840 --> 00:12:40,920
I don't have time to go back
and start again.
249
00:12:40,920 --> 00:12:43,480
But in this competition,
it's about pivoting.
250
00:12:43,480 --> 00:12:46,280
And now's the time where
I need to rectify what's happened
251
00:12:46,280 --> 00:12:47,600
with my sauce.
252
00:12:47,600 --> 00:12:48,880
I have an idea.
253
00:12:48,880 --> 00:12:50,600
ANDY: You have what?
I have an idea.
254
00:12:52,160 --> 00:12:55,040
I'm going to take some out and
put them back in to the oven
255
00:12:55,040 --> 00:12:56,640
and then I'll put them back
in the stock
256
00:12:56,640 --> 00:12:58,480
and hopefully I can get
a little bit more colour.
257
00:13:00,560 --> 00:13:02,560
Keep pushing. Attention to detail.
258
00:13:02,560 --> 00:13:03,760
Thanks very much.
259
00:13:05,080 --> 00:13:06,400
WOMAN: Come on, Harry.
Alright.
260
00:13:07,800 --> 00:13:10,280
I'm really hoping
that this will work.
261
00:13:11,280 --> 00:13:13,520
But I just don't know if it's
going to be enough to save it.
262
00:13:13,520 --> 00:13:18,680
I've got my gravy on and I'm just
starting on the...the crepes.
263
00:13:21,440 --> 00:13:23,760
Looks good, Billie.
Great, Billie.
264
00:13:23,760 --> 00:13:26,880
I may be biased, but I think Billie
is the one that's most suited
265
00:13:26,880 --> 00:13:29,000
for this pressure test.
266
00:13:29,000 --> 00:13:31,200
Nothing rattles her.
267
00:13:31,200 --> 00:13:35,080
She's got laser focus
and she's got killer instincts
268
00:13:35,080 --> 00:13:36,840
when it comes to cooking.
269
00:13:37,920 --> 00:13:39,080
Yes, Billie.
270
00:13:39,080 --> 00:13:41,080
(CHEERING, APPLAUSE)
Yes, Billie!
271
00:13:41,080 --> 00:13:42,440
You made it!
272
00:13:44,160 --> 00:13:46,320
Yeah. She's the one to watch.
273
00:13:46,320 --> 00:13:47,840
(WHISPERS) OK.
274
00:13:47,840 --> 00:13:49,600
Oh, Matt.
275
00:13:49,600 --> 00:13:51,160
That looks good, man.
Beautiful. Beautiful.
276
00:13:51,160 --> 00:13:52,520
Yeah, it's perfect.
277
00:13:54,400 --> 00:13:55,880
Looking good, Mel.
278
00:13:55,880 --> 00:13:57,200
Thanks, Michael.
279
00:13:57,200 --> 00:13:59,200
Keep it up. You're doing well.
280
00:13:59,200 --> 00:14:00,880
Um, I think I'm going OK.
281
00:14:00,880 --> 00:14:03,200
I'm just kind of following
the recipe, plodding along.
282
00:14:04,680 --> 00:14:06,160
I make crepes.
283
00:14:07,320 --> 00:14:08,800
Albeit gluten-free ones.
284
00:14:10,120 --> 00:14:11,360
Nice work, Mel.
285
00:14:14,320 --> 00:14:15,600
Um, looks right.
286
00:14:15,600 --> 00:14:17,400
Now I'm just portioning things,
287
00:14:17,400 --> 00:14:19,920
getting it ready
to start onto the pastry.
288
00:14:24,280 --> 00:14:28,720
ALDO: Nice, roasting the potatoes
on salt. Take the moisture out.
289
00:14:30,720 --> 00:14:33,240
BILLIE: I feel like
I'm on a bit of a roll.
290
00:14:34,480 --> 00:14:39,760
My crepes are done and I've got
my potatoes roasting for the mash.
291
00:14:39,760 --> 00:14:42,720
And now I need to get on
to this sour cream pastry.
292
00:14:49,520 --> 00:14:52,240
JULIE: It's almost like
you do it for a living, Billie.
293
00:14:52,240 --> 00:14:53,800
It's pretty hot in here.
294
00:14:53,800 --> 00:14:57,240
So with the pastry, I got to work
fast so that butter doesn't melt.
295
00:14:58,560 --> 00:15:01,400
JOCK: Might not feel like it,
but you're already halfway through.
296
00:15:01,400 --> 00:15:03,640
Two hours down, two hours to go.
297
00:15:03,640 --> 00:15:06,280
(CHEERING FROM THE GANTRY)
298
00:15:06,280 --> 00:15:09,440
ALDO: Go Harry! Go Billie!
Go Mel! Go Matt!
299
00:15:15,760 --> 00:15:17,240
(LAUGHS)
300
00:15:17,240 --> 00:15:18,600
Harry!
301
00:15:18,600 --> 00:15:20,320
I think Harry is in trouble.
302
00:15:20,320 --> 00:15:22,680
She's stressed,
and she needs to catch up.
303
00:15:23,880 --> 00:15:26,360
Come on, Harry. Make an extra one.
304
00:15:26,360 --> 00:15:27,840
HARRY: Yeah.
305
00:15:27,840 --> 00:15:29,600
Don't throw them out!
306
00:15:29,600 --> 00:15:30,840
Keep them just in case.
307
00:15:30,840 --> 00:15:32,040
Good point.
308
00:15:32,040 --> 00:15:34,400
I feel like a mum.
Like, up on the gantry.
309
00:15:34,400 --> 00:15:36,000
I almost can't watch.
310
00:15:38,680 --> 00:15:41,200
I've got my fingers crossed for her
because it's not looking good.
311
00:15:41,200 --> 00:15:42,560
Am I behind?
312
00:15:42,560 --> 00:15:44,040
Just keep going.
313
00:15:44,040 --> 00:15:46,520
At this point in the cook,
I know I'm super behind.
314
00:15:46,520 --> 00:15:49,040
My stock and the fishbones
was a little bit of a setback,
315
00:15:49,040 --> 00:15:50,920
but time is ticking away
really, really quickly
316
00:15:50,920 --> 00:15:52,160
and I need to keep pushing.
317
00:15:59,080 --> 00:16:00,360
ALI: Nice one, Matty.
318
00:16:00,360 --> 00:16:02,440
Keep going, brother.
Yeah. Good, Matt.
319
00:16:02,440 --> 00:16:04,440
My sauce is on the go.
I'm working on the pastry now.
320
00:16:08,400 --> 00:16:10,320
MINDY: Beautiful, Billie.
321
00:16:10,320 --> 00:16:11,800
TOMMY: Freaking amazing, Billie.
322
00:16:14,960 --> 00:16:16,640
Classic Billie's motored ahead,
hasn't she?
323
00:16:16,640 --> 00:16:19,800
So, you know, there's no
competing with that girl. (CHUCKLES)
324
00:16:21,800 --> 00:16:24,480
MICHAEL: She's just super, like,
super focused, right?
325
00:16:24,480 --> 00:16:26,080
Mm. Absolutely.
326
00:16:26,080 --> 00:16:28,840
Rolling this pastry out
is the first step
327
00:16:28,840 --> 00:16:31,320
in the construction
of the Wellington.
328
00:16:33,880 --> 00:16:36,880
A lot of pastry calls for three mil.
329
00:16:36,880 --> 00:16:39,160
So two mil is very thin.
330
00:16:43,000 --> 00:16:46,960
If it's too thick,
it won't cook all the way through.
331
00:16:46,960 --> 00:16:51,200
It's a major component
to get right on this dish,
332
00:16:51,200 --> 00:16:54,480
so I need to get
that pastry perfect.
333
00:16:54,480 --> 00:16:55,920
OK.
334
00:16:58,480 --> 00:17:00,000
(MELANIE SIGHS ANXIOUSLY)
335
00:17:00,000 --> 00:17:02,720
Breathe, Mel. It's all good.
336
00:17:02,720 --> 00:17:05,760
I'm definitely trying to remember
what Josh's pastry was like.
337
00:17:05,760 --> 00:17:07,280
It wasn't thick.
338
00:17:07,280 --> 00:17:09,960
The recipe says it should be
two mils thick,
339
00:17:09,960 --> 00:17:13,280
which seems insanely thin.
340
00:17:13,280 --> 00:17:15,520
Still not two mils.
341
00:17:15,520 --> 00:17:19,120
It's been more than five years
since I cooked with gluten flour,
342
00:17:19,120 --> 00:17:21,040
so I wouldn't have a clue
what's wrong.
343
00:17:26,120 --> 00:17:28,080
I feel very out of my depth
right now.
344
00:17:28,080 --> 00:17:29,360
Keep going, Mel.
345
00:17:34,280 --> 00:17:36,160
DANIEL: Does it say how thick
it's supposed to be or no?
346
00:17:36,160 --> 00:17:38,160
Yeah. Two mil.
Oh, yeah.
347
00:17:40,680 --> 00:17:41,960
ALDO: Keep rolling.
348
00:17:47,120 --> 00:17:48,520
Almost there, Mel.
349
00:17:49,920 --> 00:17:52,760
MEL: I can see that the pastry
is too thick.
350
00:17:52,760 --> 00:17:56,600
And if I can't roll it thinner,
it won't cook through.
351
00:17:56,600 --> 00:17:58,160
What is going on?
352
00:18:01,360 --> 00:18:03,600
And I'm starting to panic.
353
00:18:05,160 --> 00:18:06,480
MONTANA: Keep pushing.
354
00:18:06,480 --> 00:18:10,560
We're past the halfway mark, and
I have so much I need to get done,
355
00:18:10,560 --> 00:18:15,080
and I have a sinking feeling
I'm not going to be finished in time.
356
00:18:15,080 --> 00:18:17,240
(SNIFFLES)
357
00:18:18,720 --> 00:18:19,960
(SIGHS)
358
00:18:33,160 --> 00:18:36,240
My pastry is not quite where I want
it, but I have to keep going
359
00:18:36,240 --> 00:18:37,560
to get this Wellington on the plate.
360
00:18:37,560 --> 00:18:39,000
It's a really intense cook.
361
00:18:39,000 --> 00:18:41,400
Quite natural to just kind of have
a bit of a meltdown,
362
00:18:41,400 --> 00:18:45,560
but I feel like I did,
and now hopefully I'm over it.
363
00:18:45,560 --> 00:18:48,080
It's just a recipe and I'm just
trying to think about it like that.
364
00:18:48,080 --> 00:18:52,240
I need to move on to prepping my
tuna loin so that I can assemble
365
00:18:52,240 --> 00:18:55,600
this Wellington and get
it into the oven ASAP.
366
00:18:55,600 --> 00:18:56,960
Melanie. You OK?
367
00:18:56,960 --> 00:18:58,320
Yeah. I'm all good. (LAUGHS)
368
00:18:58,320 --> 00:19:00,880
Still got that good old smile
on that face, which I like.
369
00:19:00,880 --> 00:19:02,520
I'm just trusting the recipe.
370
00:19:02,520 --> 00:19:05,120
So I really hope
you checked it to a T.
371
00:19:05,120 --> 00:19:07,160
So it's your fault.
(LAUGHS)
372
00:19:09,280 --> 00:19:12,240
Guys, the jobs
are starting to pile up.
373
00:19:12,240 --> 00:19:13,680
You've only got an hour to go.
374
00:19:13,680 --> 00:19:15,520
Come on, guys!
JOCK: Let's go!
375
00:19:15,520 --> 00:19:17,680
(CHEERING)
Come on, Harry! Stay focused, Harry!
376
00:19:17,680 --> 00:19:19,160
Come on!
377
00:19:22,440 --> 00:19:25,120
My potatoes are in the oven.
My mushroom duxelles is finished.
378
00:19:25,120 --> 00:19:26,800
My gravy is reducing.
379
00:19:26,800 --> 00:19:28,400
I've got my crepes completed.
380
00:19:28,400 --> 00:19:32,000
Now I need to get my tuna loin
portioned out correctly,
381
00:19:32,000 --> 00:19:34,400
which is going to go
in the centre of the Wellington.
382
00:19:34,400 --> 00:19:36,520
I like the look of this one.
383
00:19:36,520 --> 00:19:39,200
I need a piece of loin
from the centre of this filet
384
00:19:39,200 --> 00:19:44,160
that's 9.5 by 7 by 5 centimetres
and weighs 300 grams.
385
00:19:44,160 --> 00:19:45,520
MONTANA: There you go.
386
00:19:45,520 --> 00:19:48,080
I weighed it. It's supposed
to be approximately 300.
387
00:19:48,080 --> 00:19:52,800
Mine was about 320, which means
it's pretty close to what Josh's was.
388
00:19:54,000 --> 00:19:57,800
I'm just measuring out
my duxelles now.
389
00:19:57,800 --> 00:20:00,000
I'm going to start laying
out my crepe and mushroom
390
00:20:00,000 --> 00:20:04,640
so I can wrap the tuna loin
and make up this Wellington.
391
00:20:04,640 --> 00:20:06,200
DANIEL: Let's go, mate.
Wrap them up.
392
00:20:06,200 --> 00:20:10,600
BILLIE: "Approximately
9.5 by 7...by 5."
393
00:20:10,600 --> 00:20:11,760
I'm having a bit of a moment.
394
00:20:11,760 --> 00:20:13,720
I can't really work out
what the dimensions are
395
00:20:13,720 --> 00:20:15,480
for this piece of tuna,
396
00:20:15,480 --> 00:20:17,320
but I know I have to get it right.
397
00:20:18,720 --> 00:20:21,480
"9.5 by 7 by 5."
398
00:20:22,760 --> 00:20:24,920
It doesn't really make sense.
399
00:20:24,920 --> 00:20:27,840
It takes a lot of laser focus
to compete in a pressure test.
400
00:20:27,840 --> 00:20:32,040
And having flown the frequent
pressure test miles myself,
401
00:20:32,040 --> 00:20:36,000
I know that you need to
follow the recipe to a T.
402
00:20:36,000 --> 00:20:39,760
But with this particular
pressure test, making a Wellington,
403
00:20:39,760 --> 00:20:42,920
the weight and the size of the tuna
is quite important
404
00:20:42,920 --> 00:20:46,000
because if you have a tuna that's
too big, it might be undercooked.
405
00:20:46,000 --> 00:20:48,240
And if it's too small,
then you run into the risk
406
00:20:48,240 --> 00:20:49,560
of overcooking the tuna.
407
00:20:49,560 --> 00:20:51,040
What!?
408
00:20:52,840 --> 00:20:55,200
Nine and a half long.
So it's actually not that long.
409
00:20:57,600 --> 00:20:59,480
The devil here is in the details.
410
00:20:59,480 --> 00:21:03,360
So if you don't pay attention,
then you'll run into trouble.
411
00:21:03,360 --> 00:21:04,920
(GROANS)
412
00:21:10,520 --> 00:21:12,160
I think it's fine. (LAUGHS)
413
00:21:17,880 --> 00:21:19,400
HARRY: I feel like I've caught up
a little bit,
414
00:21:19,400 --> 00:21:21,080
but I need to keep pushing forward.
415
00:21:23,520 --> 00:21:26,400
"Then trim tuna to 300 grams
rectangle portion
416
00:21:26,400 --> 00:21:29,360
"approximately that size
by 5cm high."
417
00:21:29,360 --> 00:21:31,520
There's an approximation
of the dimensions of it,
418
00:21:31,520 --> 00:21:34,520
but in the recipe it says that
it needs to be 300 grams
419
00:21:34,520 --> 00:21:37,120
because that will ensure
that I have the right cook
420
00:21:37,120 --> 00:21:40,840
and the right amount of duxelles,
crepe and pastries for my Wellington.
421
00:21:44,080 --> 00:21:45,240
That's pretty good.
422
00:21:45,240 --> 00:21:48,440
So now that I've got my perfect
300 gram piece of tuna
423
00:21:48,440 --> 00:21:50,480
to go into the middle
of my Wellington,
424
00:21:50,480 --> 00:21:52,200
the next thing I need to move on to
425
00:21:52,200 --> 00:21:55,200
is the construction of the Wellington
itself so I can get it in the oven.
426
00:22:02,280 --> 00:22:05,960
Once it's perfectly wrapped
in the duxelles mix,
427
00:22:05,960 --> 00:22:08,440
I'm placing it into the centre
of my crepe
428
00:22:08,440 --> 00:22:10,200
before I go to wrap it in my pastry.
429
00:22:11,840 --> 00:22:13,720
Whoo-hoo. Finally.
430
00:22:13,720 --> 00:22:15,360
ALDO: Come on, Harry. Come on.
431
00:22:15,360 --> 00:22:16,360
MELISSA: Come on, Billie.
432
00:22:18,120 --> 00:22:21,120
BILLIE: I'm starting to construct
this Wellington.
433
00:22:24,040 --> 00:22:28,360
I'm trying to get that small round
shape that Josh's Wellington had.
434
00:22:30,600 --> 00:22:33,520
But it's not sort of
coming together as it should.
435
00:22:34,840 --> 00:22:35,840
Hmm.
436
00:22:39,120 --> 00:22:40,320
Little bit big.
437
00:22:41,600 --> 00:22:44,160
I realise my tuna's too big,
438
00:22:44,160 --> 00:22:47,920
and that means that it's going
to take a bit longer to cook.
439
00:22:47,920 --> 00:22:49,640
TOMMY: That's gonna be problematic.
440
00:22:51,400 --> 00:22:54,040
And it also could potentially
throw out the balance of
441
00:22:54,040 --> 00:22:56,080
the duxelles and the pastry.
442
00:22:56,080 --> 00:22:57,360
Right. Bugger.
443
00:22:57,360 --> 00:22:59,480
That Wellington has to be perfect.
444
00:22:59,480 --> 00:23:03,520
And I can't believe I missed
a very important step on the recipe
445
00:23:03,520 --> 00:23:05,200
with the weight for the tuna.
446
00:23:05,200 --> 00:23:07,360
But there's nothing I can do now.
447
00:23:07,360 --> 00:23:11,400
It's already assembled and I don't
have enough time to do it again
448
00:23:11,400 --> 00:23:13,600
because it needs
to go in the oven ASAP.
449
00:23:13,600 --> 00:23:16,480
I'm just hoping now that I've left
myself enough time
450
00:23:16,480 --> 00:23:19,880
to get this tuna cooked
and on the plates.
451
00:23:22,080 --> 00:23:25,600
If there's ever a time to keep
a cool head, it's right now.
452
00:23:25,600 --> 00:23:27,280
30 minutes to go!
453
00:23:27,280 --> 00:23:29,960
(CHEERING)
454
00:23:29,960 --> 00:23:33,280
ALDO: Go Mel! Go Matt! Go Billie!
Go Harry!
455
00:23:33,280 --> 00:23:34,600
Come on, guys!
456
00:23:41,000 --> 00:23:42,520
(MELANIE SIGHS) OK.
457
00:23:42,520 --> 00:23:45,640
I've managed to get the duxelles
in a nice even layer
458
00:23:45,640 --> 00:23:46,640
all around the tuna.
459
00:23:46,640 --> 00:23:50,400
But now I have to get this chunk
wrapped in the crepe.
460
00:23:52,040 --> 00:23:53,920
Supposed to be excess overhang.
461
00:23:53,920 --> 00:23:55,960
If anything, there's not enough.
462
00:23:58,200 --> 00:23:59,960
It's not enough bloody crepe.
463
00:23:59,960 --> 00:24:02,880
But there's not enough crepe to wrap
it and it's just kind of not right.
464
00:24:02,880 --> 00:24:04,360
I don't know why.
465
00:24:05,360 --> 00:24:06,640
This doesn't make sense.
466
00:24:08,600 --> 00:24:09,680
I've got my second crepe.
467
00:24:09,680 --> 00:24:12,520
The recipe doesn't talk about
using scraps from another crepe,
468
00:24:12,520 --> 00:24:14,800
but obviously that's what
I'm gonna have to do.
469
00:24:14,800 --> 00:24:16,680
Dunno. Flying a little bit blind.
470
00:24:16,680 --> 00:24:19,800
Hoping that what I've...
471
00:24:19,800 --> 00:24:21,680
..the way I've followed the recipe
is the right way.
472
00:24:25,640 --> 00:24:27,840
DANIEL: Nice work, brother.
473
00:24:27,840 --> 00:24:30,200
That looks good, man.
Yeah, it's perfect.
474
00:24:30,200 --> 00:24:31,800
MATT: I mean, I'm happy
I've got that together.
475
00:24:32,800 --> 00:24:34,320
Alright, keep going, brother.
476
00:24:37,480 --> 00:24:38,720
There we go.
477
00:24:42,200 --> 00:24:44,680
ALDO: Come on, Harry. How long
it has to be in the oven?
478
00:24:44,680 --> 00:24:47,040
HARRY: So, 18 to 20.
Beautiful.
479
00:24:47,040 --> 00:24:48,680
Harry, how are you doing?
Hey. Good.
480
00:24:48,680 --> 00:24:50,400
You got four minutes
to get it in the oven.
481
00:24:50,400 --> 00:24:51,840
I can do it.
482
00:24:53,480 --> 00:24:55,200
How heavy was yours?
483
00:24:55,200 --> 00:24:57,160
300 on the dot.
Beautiful.
484
00:24:58,160 --> 00:25:01,200
ALDO: Come on, Harry. Come on.
(CLAPS)
485
00:25:06,360 --> 00:25:09,880
Now it's time for me to motor
through this mashed potato.
486
00:25:09,880 --> 00:25:11,800
Done this before.
I know what I need to do.
487
00:25:11,800 --> 00:25:13,080
I just need to get it done.
488
00:25:17,160 --> 00:25:20,120
DANIEL: Nice, Mel. Great work.
489
00:25:20,120 --> 00:25:23,000
MEL: My tuna Wellington is looking
quite nicely assembled.
490
00:25:23,000 --> 00:25:25,360
I can feel that the pastry on the end
is quite thick,
491
00:25:25,360 --> 00:25:27,360
but I just need to get this
in the oven ASAP.
492
00:25:31,320 --> 00:25:33,120
18 minutes.
493
00:25:33,120 --> 00:25:34,760
You're alright, Mel.
494
00:25:34,760 --> 00:25:36,480
Keep going, Mel. Keep going.
495
00:25:36,480 --> 00:25:38,360
(BREATHES DEEPLY)
Home stretch.
496
00:25:42,280 --> 00:25:45,480
She might have to pick up her pace.
497
00:25:45,480 --> 00:25:47,600
40 minutes, Bill.
BILLIE: 40 minutes left. OK.
498
00:25:47,600 --> 00:25:49,120
I've got to get that in, then.
499
00:25:49,120 --> 00:25:50,760
That's in the oven.
500
00:25:50,760 --> 00:25:53,440
I put my tuna Wellington
into the oven,
501
00:25:53,440 --> 00:25:58,280
but because my tuna's too big, I
don't know if I've got enough time
502
00:25:58,280 --> 00:26:01,160
to cook it and then carve it
and then plate it.
503
00:26:01,160 --> 00:26:04,160
So it's going to be
down to the wire.
504
00:26:04,160 --> 00:26:06,000
Oh, God, this is awful.
505
00:26:20,560 --> 00:26:22,440
ANDY: Come on! Go!
(CHEERING AND APPLAUSE)
506
00:26:22,440 --> 00:26:24,080
MAN: Come on, everybody!
507
00:26:24,080 --> 00:26:26,240
MAN: Go, Mel! Go, Billie!
Whoo! Whoo!
508
00:26:26,240 --> 00:26:27,760
Go, guys!
509
00:26:32,360 --> 00:26:33,920
MATT: Ooh, that's hot.
510
00:26:33,920 --> 00:26:34,920
MICHAEL: Push, Matty.
511
00:26:37,080 --> 00:26:38,760
You going OK?
512
00:26:38,760 --> 00:26:40,240
Ah...
513
00:26:40,240 --> 00:26:41,920
I'm motoring.
Yeah.
514
00:26:41,920 --> 00:26:42,960
I'm motoring.
515
00:26:42,960 --> 00:26:44,320
I'll be finishing. Don't you worry.
516
00:26:44,320 --> 00:26:46,080
Good. That's the fighting spirit.
517
00:26:47,640 --> 00:26:50,720
My Wellington's cooking in the oven.
I'm pleased with my mashed potato.
518
00:26:50,720 --> 00:26:52,880
Now I need to finish my sauce.
519
00:26:52,880 --> 00:26:55,000
Give it another skim
to remove some of the scum.
520
00:26:56,000 --> 00:26:58,720
Looks quite similar to Josh's.
521
00:26:58,720 --> 00:27:00,360
I need to strain out all the bones
522
00:27:00,360 --> 00:27:03,320
to make sure I've got no impurities
in the final sauce.
523
00:27:11,080 --> 00:27:13,600
The one thing that I'm not worried
about is the mashed potato.
524
00:27:13,600 --> 00:27:15,280
It tastes awesome.
525
00:27:15,280 --> 00:27:17,320
But I need to go back to my sauce
526
00:27:17,320 --> 00:27:19,880
because that's the thing
that brings the dish together.
527
00:27:19,880 --> 00:27:22,160
I just need to reduce it down
a little bit further.
528
00:27:22,160 --> 00:27:24,520
Looking at my sauce
as it bubbles away,
529
00:27:24,520 --> 00:27:26,880
it kind of doesn't look
how I would think it should look.
530
00:27:26,880 --> 00:27:27,880
Phew.
531
00:27:30,880 --> 00:27:33,680
Holy mackerel.
What is going on in there?
532
00:27:34,920 --> 00:27:37,040
It's like there's a lot of sludge.
533
00:27:37,040 --> 00:27:38,440
(EXHALES HEAVILY)
Do you know what I mean?
534
00:27:38,440 --> 00:27:39,440
Yeah.
535
00:27:39,440 --> 00:27:41,120
Something's going wrong here
in the process,
536
00:27:41,120 --> 00:27:42,840
as in, in the skimming.
537
00:27:42,840 --> 00:27:44,640
It hasn't been skimmed.
538
00:27:44,640 --> 00:27:46,760
At least you're honest, yeah.
Try to be.
539
00:27:46,760 --> 00:27:48,280
But, yeah, the more it goes down,
540
00:27:48,280 --> 00:27:50,360
the more challenging it becomes
to find clarity.
541
00:27:50,360 --> 00:27:51,360
Yeah.
Yeah.
542
00:27:51,360 --> 00:27:53,600
If you don't take action on that,
you could see yourself in trouble.
543
00:27:53,600 --> 00:27:54,760
Yeah. OK.
544
00:27:55,800 --> 00:27:57,120
(SIGHS)
545
00:27:58,680 --> 00:28:01,760
I need to get this sauce
as clear as I possibly can
546
00:28:01,760 --> 00:28:06,160
until I end up with some semblance
of clarity that's near Josh's.
547
00:28:06,160 --> 00:28:08,360
It needs love,
'cause otherwise I'm going home.
548
00:28:10,080 --> 00:28:11,840
How's my Wellington looking?
549
00:28:12,960 --> 00:28:16,280
My Wellington has had about
17, 18 minutes in the oven.
550
00:28:17,360 --> 00:28:19,280
Not cooking as fast as it should be.
551
00:28:20,280 --> 00:28:23,000
Your weight of the tuna -
how heavy was it?
552
00:28:23,000 --> 00:28:25,280
The weight of the tuna?
553
00:28:25,280 --> 00:28:28,400
Uh, I'm not sure.
In the recipe it was 300 grams.
554
00:28:28,400 --> 00:28:31,040
The actual raw tuna.
Shit, did it?
555
00:28:32,480 --> 00:28:34,840
I don't remember
having to weigh the tuna.
556
00:28:34,840 --> 00:28:36,320
Oh, no.
557
00:28:39,080 --> 00:28:43,560
Sure enough, there's a line
says it should be 300 grams.
558
00:28:43,560 --> 00:28:44,600
(SIGHS)
559
00:28:44,600 --> 00:28:47,200
And now it's making sense
why I'm taking longer to cook
560
00:28:47,200 --> 00:28:48,920
because it's too big!
561
00:28:50,560 --> 00:28:51,880
The time and temperature
562
00:28:51,880 --> 00:28:53,960
is consistent with
the size piece that I did,
563
00:28:53,960 --> 00:28:55,960
whereas this one
is just slightly bigger.
564
00:28:55,960 --> 00:28:57,160
Is everything else ready?
565
00:28:57,160 --> 00:28:59,440
Um, just about.
I just need to finish my sauce.
566
00:29:02,600 --> 00:29:05,560
Thank you.
All good. Job's done.
567
00:29:05,560 --> 00:29:06,920
OK.
Alright.
568
00:29:06,920 --> 00:29:08,480
Thanks, Josh.
You're right. Hang in.
569
00:29:14,120 --> 00:29:16,080
DANIEL: It's alright, mate.
Dust it off. Keep going, eh?
570
00:29:16,080 --> 00:29:19,240
I just have to carry on.
571
00:29:19,240 --> 00:29:21,520
I don't know what this will do
for my final dish, though.
572
00:29:24,720 --> 00:29:28,120
Now is the moment of truth.
Time to carve your Wellingtons.
573
00:29:28,120 --> 00:29:29,760
Five minutes to go!
574
00:29:29,760 --> 00:29:31,840
(CHEERING AND APPLAUSE)
MAN: Come on, guys!
575
00:29:31,840 --> 00:29:33,360
Come on, guys.
Go, guys!
576
00:29:33,360 --> 00:29:34,960
Come on, Billie.
Come on.
577
00:29:35,960 --> 00:29:37,040
Where's my tea towels?
578
00:29:38,480 --> 00:29:40,840
(OVEN BEEPS)
579
00:29:43,440 --> 00:29:45,720
MICHAEL: Nice Wellington.
Nice, Matty.
580
00:29:47,680 --> 00:29:49,320
She's looking brown.
581
00:29:49,320 --> 00:29:50,840
Looks pretty good.
582
00:29:52,640 --> 00:29:54,680
She's a little blonde on top, but...
583
00:29:55,960 --> 00:29:57,560
..she'll have to do.
584
00:30:02,000 --> 00:30:03,640
So my sauce is looking good.
585
00:30:03,640 --> 00:30:06,280
It's reduced down nicely
and it tastes good.
586
00:30:06,280 --> 00:30:07,320
Um...
587
00:30:08,320 --> 00:30:13,040
But I'm still waiting on this tuna
Wellington to come out of the oven.
588
00:30:13,040 --> 00:30:15,760
That's gonna, yeah,
be down to the wire, isn't it?
589
00:30:15,760 --> 00:30:18,080
(OVEN BEEPS)
Oh, that's me!
590
00:30:18,080 --> 00:30:20,120
The Wellington is fine looking.
591
00:30:20,120 --> 00:30:23,200
Like, it's cooked quite nicely,
at least on the outside.
592
00:30:24,200 --> 00:30:27,320
So I at the very least have time
to get everything on the plate.
593
00:30:27,320 --> 00:30:29,760
MICHAEL: Oh-ho, Mel!
594
00:30:30,760 --> 00:30:31,880
Nice.
595
00:30:33,520 --> 00:30:36,480
But so much rests on
what is inside that Wellington.
596
00:30:38,200 --> 00:30:40,400
Three minutes to go. Come on!
597
00:30:40,400 --> 00:30:43,440
Come on, guys. Let's go.
Great work, guys. Go, Matty!
598
00:30:43,440 --> 00:30:44,720
Go, Mel!
599
00:30:44,720 --> 00:30:46,440
Go, Billie! Go, Harry!
600
00:30:48,360 --> 00:30:49,720
Come on, let's go!
601
00:30:51,240 --> 00:30:52,840
Well done, Mel!
602
00:30:52,840 --> 00:30:54,200
Oh, shit.
603
00:30:55,800 --> 00:30:57,520
ALDO: Come on, Bill. You got this.
604
00:30:59,560 --> 00:31:01,000
Oh, my God. I'm so stressed.
605
00:31:01,000 --> 00:31:02,640
BILLIE: OK.
606
00:31:02,640 --> 00:31:04,440
Down to the wire.
607
00:31:08,400 --> 00:31:09,680
Oh, come on, Billie.
608
00:31:10,880 --> 00:31:12,200
(OVEN BEEPS)
OK, there we go.
609
00:31:13,280 --> 00:31:14,760
Yes, Billie.
610
00:31:14,760 --> 00:31:16,800
Come on!
611
00:31:16,800 --> 00:31:19,400
I'm happy with the pastry.
It seems nice and thin.
612
00:31:22,800 --> 00:31:24,960
But carving into this Wellington,
613
00:31:24,960 --> 00:31:27,880
I'm just really worried
about the tuna.
614
00:31:27,880 --> 00:31:29,040
Come on, Billie.
615
00:31:31,520 --> 00:31:34,160
Yes, Billie!
616
00:31:34,160 --> 00:31:35,880
I'm guessing it's pink.
617
00:31:39,480 --> 00:31:41,760
And here we go. 10...
618
00:31:41,760 --> 00:31:45,920
ALL: Nine, eight, seven, six,
619
00:31:45,920 --> 00:31:50,680
five, four, three, two, one.
620
00:31:50,680 --> 00:31:52,480
That's it!
621
00:31:52,480 --> 00:31:55,040
(CHEERING AND APPLAUSE)
Well done, Bill!
622
00:31:56,040 --> 00:31:57,800
Just.
623
00:31:57,800 --> 00:31:59,280
Just made it.
624
00:32:08,520 --> 00:32:11,320
I am so disappointed right now.
625
00:32:11,320 --> 00:32:13,560
I know that my sauce isn't perfect.
626
00:32:13,560 --> 00:32:17,120
It's, like, definitely not
as beautiful and clear as Josh's.
627
00:32:18,880 --> 00:32:21,040
I really don't want to
go home today.
628
00:32:26,240 --> 00:32:27,800
BILLIE: Good luck, Matt.
629
00:32:27,800 --> 00:32:29,400
Good luck.
Good luck, mate.
630
00:32:29,400 --> 00:32:30,640
Thank you.
631
00:32:30,640 --> 00:32:32,240
Good job, mate.
632
00:32:33,520 --> 00:32:37,200
I'm just proud to be presenting
my tuna Wellington to Josh Niland.
633
00:32:37,200 --> 00:32:39,600
Alright, mate?
Hello. How are you?
634
00:32:39,600 --> 00:32:41,160
I think that the flavours are good.
635
00:32:41,160 --> 00:32:43,720
So I just hope
that it's close to Josh's.
636
00:32:44,760 --> 00:32:46,880
You know, I want him
to be impressed by me.
637
00:32:55,480 --> 00:32:58,320
Matt, second pressure test.
638
00:32:58,320 --> 00:33:00,280
Second pressure test.
As good as the first?
639
00:33:00,280 --> 00:33:02,520
If anything,
each time I'm in the kitchen,
640
00:33:02,520 --> 00:33:04,520
I'm more passionate
and more excited about it.
641
00:33:04,520 --> 00:33:06,080
So good.
642
00:33:06,080 --> 00:33:07,680
Yeah, pressure test aside,
643
00:33:07,680 --> 00:33:09,560
and the threat of going home aside,
644
00:33:09,560 --> 00:33:12,480
if anything, like, my favourite
cook of the competition so far.
645
00:33:12,480 --> 00:33:13,800
Wow.
Yeah.
646
00:33:13,800 --> 00:33:15,120
That's awesome.
Yeah.
647
00:33:15,120 --> 00:33:16,440
Alright, mate, we'll test that.
648
00:33:16,440 --> 00:33:18,880
Perfect. Thank you very much.
ALL: Thank you.
649
00:33:22,560 --> 00:33:24,200
JOSH: The cutting's a bit rough,
huh?
650
00:33:24,200 --> 00:33:28,160
ANDY: Yeah. But other than that,
it looks pretty good.
651
00:33:28,160 --> 00:33:29,280
MEL: OK.
652
00:33:50,560 --> 00:33:51,960
It's fantastic.
653
00:33:51,960 --> 00:33:53,720
Just speaking to the pastry alone
654
00:33:53,720 --> 00:33:56,360
and how crunchy it is,
almost glassy.
655
00:33:56,360 --> 00:33:59,320
It's wonderful to see that
he's paid attention to that.
656
00:33:59,320 --> 00:34:01,320
He should be very proud.
657
00:34:01,320 --> 00:34:02,960
Epic cook for Matt.
Yeah.
658
00:34:02,960 --> 00:34:07,000
The medallion of the tuna,
mine was cooked really nicely.
659
00:34:07,000 --> 00:34:10,520
The duxelles, that was another
really big tick there.
660
00:34:10,520 --> 00:34:14,000
And the mash,
it's very reminiscent of yours.
661
00:34:14,000 --> 00:34:16,000
It's beautifully seasoned
and lovely and smooth.
662
00:34:16,000 --> 00:34:17,080
Yeah.
663
00:34:17,080 --> 00:34:18,560
It's a brilliant cook for him.
664
00:34:18,560 --> 00:34:20,840
I am absolutely stoked for him.
665
00:34:20,840 --> 00:34:23,440
I'm proud of him.
Yeah, really good.
666
00:34:23,440 --> 00:34:28,480
And just to hear him saying how much
he enjoyed the cook, you can tell.
667
00:34:29,920 --> 00:34:32,000
I think it's going to be
very surprising
668
00:34:32,000 --> 00:34:34,640
if he's anywhere near going home
today with that plate of food.
669
00:34:35,800 --> 00:34:37,560
It's a nine out of ten.
Yeah.
670
00:34:41,280 --> 00:34:42,720
BILLIE: Good luck, Mel.
671
00:34:42,720 --> 00:34:44,240
HARRY: Good luck, mate.
Thanks, guys.
672
00:34:44,240 --> 00:34:45,760
All the best.
673
00:34:45,760 --> 00:34:47,440
(SIGHS HEAVILY)
674
00:34:49,800 --> 00:34:53,280
I mean, I know that
what's on the plate isn't perfect.
675
00:34:53,280 --> 00:34:56,400
MEL: Hey, Melanie.
Hey.
676
00:34:56,400 --> 00:34:59,320
I have no idea
how this is going to eat.
677
00:34:59,320 --> 00:35:01,480
And that makes me so nervous.
678
00:35:03,760 --> 00:35:04,920
(SIGHS)
679
00:35:25,240 --> 00:35:26,440
(SIGHS)
680
00:35:27,600 --> 00:35:29,360
How are you feeling now that's over?
681
00:35:29,360 --> 00:35:31,480
Relieved. (CHUCKLES)
682
00:35:31,480 --> 00:35:34,360
Um, that was a...pretty hectic slog.
683
00:35:34,360 --> 00:35:35,880
Yep.
684
00:35:35,880 --> 00:35:40,240
Be proud of what you've achieved
and the effort you've put in.
685
00:35:40,240 --> 00:35:43,200
Yeah, like, I did my absolute best.
686
00:35:43,200 --> 00:35:45,120
Well, thank you, Melanie,
we'll taste.
687
00:35:45,120 --> 00:35:47,200
Thanks, guys.
JOSH: Thanks, Mel.
688
00:35:47,200 --> 00:35:48,560
(EXHALES)
689
00:35:50,760 --> 00:35:54,400
Looks-wise, I have to say
the pastry is...
690
00:35:54,400 --> 00:35:56,160
..definitely thicker than yours.
Yeah.
691
00:35:56,160 --> 00:35:59,720
By quite a bit.
It looks a bit raw on the inside.
692
00:36:17,640 --> 00:36:19,200
I think we need to commend Melanie
693
00:36:19,200 --> 00:36:21,600
for really pushing
as hard as she could today
694
00:36:21,600 --> 00:36:24,200
because there are so many challenges
ahead of her.
695
00:36:24,200 --> 00:36:27,560
But she has presented
every single element on the plate,
696
00:36:27,560 --> 00:36:29,240
that's really great to see.
697
00:36:31,440 --> 00:36:34,000
ANDY: The interesting thing for me,
the sauce -
698
00:36:34,000 --> 00:36:37,520
it's easily the best element
on this plate of food.
699
00:36:38,640 --> 00:36:42,000
JOCK: There's a really nice acidity,
colour, depth of flavour,
700
00:36:42,000 --> 00:36:45,760
um, it's nice and glossy, there's
a clarity to it similar to yours.
701
00:36:45,760 --> 00:36:47,320
Yep.
702
00:36:47,320 --> 00:36:49,360
Kind of goes downhill from there,
I'm afraid.
703
00:36:50,840 --> 00:36:55,200
The Wellington itself, if we talk
about it, it is super sized.
704
00:36:55,200 --> 00:36:59,920
The weight, she didn't notice it,
obviously, in the recipe
705
00:36:59,920 --> 00:37:03,080
and that's led to this domino effect.
706
00:37:03,080 --> 00:37:05,920
I've got a lot of uncooked pastry,
beyond the crepe.
707
00:37:05,920 --> 00:37:11,000
Overall, it's just not as neat
and trim and tasty as yours.
708
00:37:11,000 --> 00:37:15,280
I am disappointed for her
in terms of how it's played out
709
00:37:15,280 --> 00:37:17,080
and I'm worried for her also.
710
00:37:17,080 --> 00:37:20,280
Yeah, disappointing. Yeah.
Yeah.
711
00:37:20,280 --> 00:37:21,960
MELANIE: Good luck, mate.
BILLIE: Thank you.
712
00:37:21,960 --> 00:37:23,760
MATT: Good luck, Billie,
they look awesome.
713
00:37:23,760 --> 00:37:25,440
They look beautiful, Billie.
714
00:37:25,440 --> 00:37:28,240
That was a really,
really hard challenge
715
00:37:28,240 --> 00:37:32,480
and I almost thought I was not going
to have the tuna Wellington
716
00:37:32,480 --> 00:37:33,680
on the plate.
717
00:37:33,680 --> 00:37:35,160
Billie.
Hello.
718
00:37:35,160 --> 00:37:36,480
Hello.
719
00:37:36,480 --> 00:37:41,200
Looking at the dish, I don't really
know if I've done it justice.
720
00:37:43,840 --> 00:37:45,200
Billie.
Yeah.
721
00:37:45,200 --> 00:37:47,320
Pretty interesting cook, wasn't it?
Yeah.
722
00:37:47,320 --> 00:37:49,280
Yeah, that was really hard.
723
00:37:49,280 --> 00:37:51,240
I just don't wanna go home.
724
00:37:51,240 --> 00:37:53,320
Not yet.
There's been no pressure test
725
00:37:53,320 --> 00:37:55,600
that's been able to send you home
yet, has there?
726
00:37:55,600 --> 00:37:57,240
Well, no. (CHUCKLES)
727
00:37:57,240 --> 00:38:00,000
You'd like to keep it that way.
I'd like to keep it that way, Andy.
728
00:38:00,000 --> 00:38:02,280
For sure.
Thanks, Billie.
729
00:38:02,280 --> 00:38:04,200
Thanks, Billie.
Thank you. Thanks.
730
00:38:08,280 --> 00:38:10,240
Oh, it looks pretty good, huh?
731
00:38:10,240 --> 00:38:11,880
MEL: Looks very nice.
732
00:38:18,080 --> 00:38:19,760
Impressive.
733
00:38:19,760 --> 00:38:21,120
Very good.
734
00:38:42,080 --> 00:38:43,920
That is incredible...
Mm.
735
00:38:43,920 --> 00:38:46,040
..how thin that is.
736
00:38:46,040 --> 00:38:48,320
I'm so impressed
with the pastry work.
737
00:38:48,320 --> 00:38:50,080
Beautiful.
738
00:38:50,080 --> 00:38:51,960
And tuna's cooked beautifully.
739
00:38:51,960 --> 00:38:55,000
The duxelles is super impressive.
Yep.
740
00:38:55,000 --> 00:38:57,000
MEL: It's very pleasing to look at.
741
00:38:57,000 --> 00:38:58,680
She's done a very good job.
742
00:38:58,680 --> 00:39:00,840
The flavour of the gravy
is fantastic.
743
00:39:00,840 --> 00:39:03,760
Yep. I think...really great outcome.
744
00:39:03,760 --> 00:39:05,000
Mm.
745
00:39:07,200 --> 00:39:09,200
Good luck, Harry.
Good luck, Harry.
746
00:39:09,200 --> 00:39:10,880
HARRY: Thank you.
They look great, mate.
747
00:39:13,520 --> 00:39:15,160
Thinking about the possibility
748
00:39:15,160 --> 00:39:17,680
that I could be leaving
the MasterChef competition today,
749
00:39:17,680 --> 00:39:20,280
I just feel incredibly overwhelmed.
750
00:39:20,280 --> 00:39:23,000
(EXHALES DEEPLY)
751
00:39:23,000 --> 00:39:26,640
Knowing that my sauce isn't perfect,
it's really, really scary
752
00:39:26,640 --> 00:39:29,600
and I'm quite literally
shaking in my boots.
753
00:39:31,760 --> 00:39:36,040
(EXHALES)
754
00:39:37,200 --> 00:39:39,560
Harry.
Hi.
755
00:39:39,560 --> 00:39:41,800
Talk to me. Why nervous?
756
00:39:43,000 --> 00:39:46,680
I'm terrified of walking out,
feeling like I failed.
757
00:39:49,320 --> 00:39:51,560
Do you feel like this is a failure
in any way today?
758
00:40:01,520 --> 00:40:04,120
I know you had difficulty
with the sauce
759
00:40:04,120 --> 00:40:07,320
but I think you worked really hard
to try and rectify that.
760
00:40:09,200 --> 00:40:11,320
Thanks, Harry. We'll taste now.
761
00:40:11,320 --> 00:40:12,880
Thank you.
762
00:40:43,000 --> 00:40:45,920
My piece of tuna is gorgeous.
763
00:40:45,920 --> 00:40:47,280
It does remind me a lot of yours
764
00:40:47,280 --> 00:40:51,760
in terms of having
just that sort of seamless ombre
765
00:40:51,760 --> 00:40:53,880
into the blush of the centre.
Absolutely.
766
00:40:53,880 --> 00:40:56,640
And it is meltingly beautiful.
767
00:40:56,640 --> 00:40:58,800
The attention to detail
on making sure
768
00:40:58,800 --> 00:41:01,480
that tuna was the exact size
and weight
769
00:41:01,480 --> 00:41:05,360
that, you know, that 300-gram piece
with the perfect dimensions,
770
00:41:05,360 --> 00:41:09,520
I think that's made it a really
beautiful piece of tuna to eat.
771
00:41:09,520 --> 00:41:11,760
Great caramelisation on the pastry,
772
00:41:11,760 --> 00:41:14,720
duxelles, there's a good whack
of thyme in there,
773
00:41:14,720 --> 00:41:16,400
which I really liked.
774
00:41:16,400 --> 00:41:19,560
The mashed potato,
beautifully seasoned.
775
00:41:19,560 --> 00:41:22,440
The pastry, the work was fantastic.
776
00:41:22,440 --> 00:41:24,880
There was a lot
of superficial things to like.
777
00:41:24,880 --> 00:41:27,680
I think the thing that I just can't
get out of my head is the sauce.
778
00:41:27,680 --> 00:41:30,440
Needs to be meaty and robust,
NOT fishy.
779
00:41:30,440 --> 00:41:31,720
Mm.
780
00:41:31,720 --> 00:41:34,160
This is everything that
I don't want the sauce to be.
781
00:41:35,440 --> 00:41:37,320
You can taste the impurities.
782
00:41:37,320 --> 00:41:40,680
It doesn't have that really clean,
luxury flavour
783
00:41:40,680 --> 00:41:42,680
that, Josh,
yours was just singing with.
784
00:41:42,680 --> 00:41:45,520
It's a bit muddy.
Mm.
785
00:41:45,520 --> 00:41:48,440
When you put up,
probably the least impressive sauce
786
00:41:48,440 --> 00:41:49,840
out of the lot of them,
787
00:41:49,840 --> 00:41:51,360
you're pretty vulnerable,
in my books.
788
00:41:51,360 --> 00:41:52,400
Mm.
789
00:41:52,400 --> 00:41:55,400
She's just been let down
by some key points here,
790
00:41:55,400 --> 00:41:58,080
um, and that is gonna see her
in the firing line.
791
00:42:16,160 --> 00:42:19,720
This was an absolute mountain
of a pressure test,
792
00:42:19,720 --> 00:42:21,200
I'm sure you can all agree.
793
00:42:22,440 --> 00:42:25,960
Josh, you set
a very complex challenge.
794
00:42:25,960 --> 00:42:27,640
Thank you. (LAUGHS)
795
00:42:27,640 --> 00:42:29,160
It's been a pleasure to come back
796
00:42:29,160 --> 00:42:31,640
and it was a thrill
to watch all of you cook.
797
00:42:31,640 --> 00:42:35,000
I mean, to execute that kind of dish
at this stage in the competition
798
00:42:35,000 --> 00:42:36,920
is remarkable, so well done to you.
799
00:42:38,080 --> 00:42:40,520
Mate, there is no question
that we feel the love
800
00:42:40,520 --> 00:42:42,080
every time
you're in the MasterChef kitchen.
801
00:42:42,080 --> 00:42:44,440
Ladies and gentlemen, give it up
for Josh Niland, everybody!
802
00:42:44,440 --> 00:42:46,280
(CHEERING AND APPLAUSE)
803
00:42:52,880 --> 00:42:55,440
Harry, Matt, Billie and Melanie,
804
00:42:55,440 --> 00:42:58,800
you were tasked with re-creating
Josh's tuna Wellington.
805
00:42:58,800 --> 00:43:00,960
Two of you
really rose to the occasion today
806
00:43:00,960 --> 00:43:03,880
and produced a pair
of commendable dishes.
807
00:43:05,120 --> 00:43:06,160
Matt.
808
00:43:07,640 --> 00:43:10,240
You had perfectly crisp pastry,
809
00:43:10,240 --> 00:43:14,520
rich, glossy gravy
with great depth of flavour.
810
00:43:14,520 --> 00:43:17,960
Combine that with
melt-in-your-mouth mash
811
00:43:17,960 --> 00:43:21,560
and your dish was an admirable
re-creation of Josh's.
812
00:43:21,560 --> 00:43:22,560
Thank you.
813
00:43:22,560 --> 00:43:25,200
It was dish of the day,
so well done, you're not going home.
814
00:43:25,200 --> 00:43:27,320
(APPLAUSE)
Well done, Matt.
815
00:43:37,960 --> 00:43:39,840
Billie,
816
00:43:39,840 --> 00:43:43,880
you were cool, calm and collected
through most of the cook
817
00:43:43,880 --> 00:43:46,480
and that translated onto the plate.
818
00:43:46,480 --> 00:43:50,960
Your pastry was flaky
and your duxelles was stellar.
819
00:43:50,960 --> 00:43:53,560
Overall, it was a lovely dish.
820
00:43:53,560 --> 00:43:55,120
You are also safe.
Thank you.
821
00:43:55,120 --> 00:43:57,000
(APPLAUSE)
Well done.
822
00:44:02,160 --> 00:44:03,600
Melanie,
823
00:44:03,600 --> 00:44:07,360
your gravy was tasty and,
for the most part, emulated Josh's...
824
00:44:09,520 --> 00:44:11,320
(SIGHS)
825
00:44:11,320 --> 00:44:13,200
..but because you didn't weigh
the tuna,
826
00:44:13,200 --> 00:44:15,120
the rest of the dish was affected.
827
00:44:15,120 --> 00:44:19,320
The pastry surrounding it
was thicker and it was uncooked.
828
00:44:21,840 --> 00:44:23,640
Harry.
829
00:44:23,640 --> 00:44:27,840
Your gravy was muddy
and the flavour was completely off.
830
00:44:29,440 --> 00:44:30,800
However...
831
00:44:32,040 --> 00:44:33,960
..your tuna wasn't overcooked
832
00:44:33,960 --> 00:44:39,440
and your duxelles and mash were both
flavourful and well seasoned.
833
00:44:41,520 --> 00:44:43,920
It was a really close call today
834
00:44:43,920 --> 00:44:47,880
and it came down
to the smallest of things.
835
00:44:47,880 --> 00:44:49,040
Yep.
836
00:44:50,440 --> 00:44:54,480
But at the end of the day, the dish
that least resembled Josh's...
837
00:44:57,760 --> 00:44:59,280
..was yours...
838
00:45:01,400 --> 00:45:03,800
..Melanie.
Yep.
839
00:45:07,680 --> 00:45:09,680
ANDY: Melanie,
840
00:45:09,680 --> 00:45:12,640
you've produced some of the best
dishes and desserts
841
00:45:12,640 --> 00:45:14,320
that we've seen so far.
842
00:45:14,320 --> 00:45:16,720
I've had a great time.
843
00:45:16,720 --> 00:45:19,560
Even though we were, like,
Fans vs Favourites,
844
00:45:19,560 --> 00:45:24,080
everybody was so generous with
their time and advice and recipes
845
00:45:24,080 --> 00:45:26,840
and, um, it was really cool.
(CHUCKLES WRYLY)
846
00:45:28,960 --> 00:45:32,720
You were a great cook before you
came into this competition
847
00:45:32,720 --> 00:45:35,480
and we cannot wait to see
what happens next in your journey.
848
00:45:35,480 --> 00:45:38,120
So, thank you so much
for cooking for us
849
00:45:38,120 --> 00:45:40,000
but now, it's time to say goodbye.
850
00:45:40,000 --> 00:45:41,200
Thank you.
851
00:45:42,360 --> 00:45:43,800
Thanks so much, Melanie.
852
00:45:43,800 --> 00:45:45,480
Congratulations, you did so well.
853
00:45:45,480 --> 00:45:48,040
I'm really sad to say goodbye
to everybody.
854
00:45:48,040 --> 00:45:50,760
This experience has been
absolutely amazing.
855
00:45:50,760 --> 00:45:53,200
Hey, two in one day.
(LAUGHS)
856
00:45:53,200 --> 00:45:54,840
MasterChef has represented something
857
00:45:54,840 --> 00:45:57,200
that I never thought
I was capable of.
858
00:45:57,200 --> 00:45:59,680
I never thought
I'd walk through the kitchen doors,
859
00:45:59,680 --> 00:46:02,480
let alone stay until top 16.
860
00:46:02,480 --> 00:46:03,920
(LAUGHS)
861
00:46:05,440 --> 00:46:08,160
I came into MasterChef
to really push myself
862
00:46:08,160 --> 00:46:12,000
and it's forced me to go
so far outside of my comfort zone.
863
00:46:13,960 --> 00:46:16,920
So I'm really proud of myself.
864
00:46:16,920 --> 00:46:19,280
(APPLAUSE)
865
00:46:19,280 --> 00:46:22,480
Give it up for Melanie, everybody!
866
00:46:22,480 --> 00:46:24,400
(CHEERING AND APPLAUSE)
867
00:46:27,520 --> 00:46:30,240
ANNOUNCER: Tomorrow night
on MasterChef Australia...
868
00:46:30,240 --> 00:46:31,360
Wow.
869
00:46:31,360 --> 00:46:34,200
..at a location
this magnificent,
870
00:46:34,200 --> 00:46:35,680
the brief is clear.
871
00:46:35,680 --> 00:46:37,320
Bring us
something bougie.
872
00:46:37,320 --> 00:46:40,320
But with only basic
ingredients to work with...
873
00:46:40,320 --> 00:46:41,520
BILLIE: Our main dish
874
00:46:41,520 --> 00:46:43,680
is essentially
lamb and vegetables.
875
00:46:43,680 --> 00:46:45,440
..can they turn
the ordinary
876
00:46:45,440 --> 00:46:47,920
into extraordinary?
877
00:46:47,920 --> 00:46:49,760
Whoa!
What?
878
00:46:49,760 --> 00:46:53,000
Captions by Red Bee Media
63355
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.