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VOICEOVER: Previously
on MasterChef Australia...
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00:00:04,400 --> 00:00:08,040
..a pressure test
from a seafood legend...
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00:00:08,040 --> 00:00:10,560
MATT: Just the stuff he does
with his fish. It's just awesome.
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00:00:10,560 --> 00:00:11,960
It's really inspiring.
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..was the end of the line
for Melanie.
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MELANIE: This experience
has been absolutely amazing.
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And the magnificent
Werribee Mansion...
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00:00:20,760 --> 00:00:24,840
JOCK: We want to see that grandeur
on a plate and in your menu.
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..was the perfect setting
for a bourgie service challenge.
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00:00:28,960 --> 00:00:31,240
ANDY: Epic dish.
Fits the surroundings.
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They've turned ordinary ingredients
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into an extraordinary plate of food.
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Then...
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Ooh-hoo.
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..who doesn't love 'fryday'?
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JULIE: From the air fryer
to the deep fryer.
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Now we're talking, baby.
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When Julie's croquettes...
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JOCK: It would be
an absolute winner on any bar menu.
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..won her a spot on the gantry.
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You're going to heaven.
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I'm going to heaven.
(LAUGHTER)
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Tonight, it's an all-in elimination.
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BILLIE: I'll have to
cook my butt off
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because I really want to stay here.
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..with a very...
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..dramatic...
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ALL: Ohh!
..start.
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Holy hell.
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SONG: # '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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00:01:20,720 --> 00:01:22,520
# 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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00:01:31,440 --> 00:01:33,200
# You're up
then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss,
we make up
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# You
# You don't really wanna stay, no
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# You
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# But you don't really wanna go-o
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# You're hot then you're cold
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# You're yes then you're no
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# You're in
then you're out
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# You're up then you're down. #
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HARRY: I'm nervous today.
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My little belly's flipping around.
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Mornin'.
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ALDO: Let's do this.
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First elimination where everyone's
fighting for themselves.
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And it's really ominous
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00:02:40,120 --> 00:02:43,200
that everybody is feeling
quite scared of what's to come.
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What the hell?
Oh, here we go.
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In you come. Down the front.
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ALVIN: In front of us
are the three judges
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and behind them
is this huge black curtain.
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And the mind just goes...
It's like, "OK, what?
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"What is behind that?"
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Are we cooking in a tank?
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Or is it a hologram?
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Putting up a stage on today.
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ABBA's done hologram concerts.
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Why not a cooking hologram?
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That would be kind of cool,
actually.
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Good morning, everybody.
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ALL: Good morning.
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Now, I know I'm slightly upstaged
by what's behind me,
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but we'll get to that in a minute.
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Today is another all-in elimination.
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00:03:41,160 --> 00:03:43,280
At the end of it,
one of you will be going home.
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00:03:44,760 --> 00:03:49,600
But it won't be Julie Goodwin
up there, in heaven.
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(CHUCKLES)
Unbelievable.
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How you feeling up there?
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Oh, I feel nervous for the guys.
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That's a very big curtain.
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(CHUCKLES) Isn't it?
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(SIGHS)
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Keyma, how are you feeling,
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00:04:06,200 --> 00:04:09,480
looking at
this giant, very dramatic curtain?
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I'm intrigued.
I don't know what is behind that.
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00:04:12,520 --> 00:04:15,560
Are you nervous
about what might be behind us?
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00:04:15,560 --> 00:04:19,600
Um, if it's a tasting challenge,
maybe.
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Let's see.
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Aldo, how do you feel about
what might be behind this curtain?
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I just want to say take all of us
out of our misery.
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Let's drop the curtains
and let's do it.
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So, should I just prolong this
a little bit?
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Thanks. Just kill me softly. Right?
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00:04:38,320 --> 00:04:40,920
OK. Aldo, I'm going to take my cue
from you.
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Are you ready to find out
what's behind this curtain?
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00:04:45,400 --> 00:04:47,880
ALL: Yes, please.
Please.
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Oh, God.
Oh, boy.
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Oh, wow.
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Oh, this is so dramatic.
104
00:04:59,880 --> 00:05:03,200
Come on, Jock.
Come on, Jock. Jeez.
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(GASPING)
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ALL: Oh.
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Holy hell.
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My heart is racing.
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It is a green garden wall.
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This is quite possibly the most
healthiest wall I've ever seen.
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00:05:36,720 --> 00:05:39,440
It's a wall of health foods,
ladies and gentlemen.
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As you can see,
it's filled to the brim
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with leafy greens and herbs.
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Today, you'll need to identify them
in a taste test.
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Sorry, Keyma.
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(LAUGHTER)
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Sorry, not sorry.
OK.
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This won't be like any taste test
that you've seen before.
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There are a total
of 73 greens and herbs on this wall.
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Whoa.
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A lot of them look very similar...
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..but they all have
a very distinct individual taste.
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Righto.
This is how it's going to work.
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One by one, you'll come up
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and you'll choose something
from the wall.
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You can smell it,
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but you can only taste it once
you've locked in your selection.
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When you name it,
you better get it right,
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00:06:44,760 --> 00:06:47,880
because if you do get it right,
you stay in the game.
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00:06:48,880 --> 00:06:53,640
The first five people to guess
incorrectly are into round two.
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And from there,
one of you goes home.
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(CHUCKLES NERVOUSLY)
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So, should we work out
who's going first?
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Yep.
Yep.
135
00:07:04,280 --> 00:07:05,560
Alright.
136
00:07:07,920 --> 00:07:10,920
In this bag are tokens,
obviously lucky dip,
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they're all numbered.
138
00:07:13,360 --> 00:07:14,800
Ooh, nine. Cool.
139
00:07:14,800 --> 00:07:17,760
The nature with taste tests
in the MasterChef kitchen
140
00:07:17,760 --> 00:07:20,120
is that so much of it
can come down to chance.
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00:07:20,120 --> 00:07:21,440
13.
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Is it a six or nine?
Six.
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We're all amazing cooks.
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00:07:24,240 --> 00:07:26,040
We all have amazing food knowledge,
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00:07:26,040 --> 00:07:28,360
but it can literally come down
to the order that you're in.
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What are you, number one?
One.
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That's great.
148
00:07:31,600 --> 00:07:34,040
So, this is definitely
going to be a tough challenge.
149
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Alright, Ali. Lucky number one.
Let's go.
150
00:07:38,520 --> 00:07:41,640
Choose one of the numbers
off the wall.
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00:07:46,080 --> 00:07:49,520
Now, don't forget,
once you've chosen a number
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that's it, you must give an answer
for that number.
153
00:07:52,760 --> 00:07:53,760
Alright?
154
00:07:53,760 --> 00:07:57,640
I would say my knowledge of herbs
and greens is actually really good.
155
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But this is going to be
really difficult,
156
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especially if there's more than one
variety of something on there.
157
00:08:04,760 --> 00:08:07,480
I think my strategy is just to
go for the simple ones first,
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and hopefully there'll be enough
left that I know the names of.
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48.
48.
160
00:08:13,760 --> 00:08:15,600
Do you need to try that?
161
00:08:15,600 --> 00:08:16,760
No.
162
00:08:16,760 --> 00:08:18,320
This is rosemary.
163
00:08:18,320 --> 00:08:20,800
Indeed it is. Correct.
Thank you.
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00:08:20,800 --> 00:08:22,000
Back to the line.
165
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Well done, Ali.
166
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Alright. Next up, Michael.
167
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Let's go, Michael.
Go, Michael.
168
00:08:31,840 --> 00:08:33,480
Choose a number, my friend.
169
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I'll go 51, please.
You'll go 51.
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00:08:37,800 --> 00:08:40,320
And your guess is...?
My guess is kaffir lime leaves.
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Kaffir lime.
172
00:08:46,600 --> 00:08:48,840
Is correct.
Thank.
Well done, mate.
173
00:08:51,600 --> 00:08:54,880
Daniel, I know how much
you love greens.
174
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Would you come on down?
Do it, mate.
175
00:08:58,560 --> 00:09:02,000
Taste test of leafy greens.
Oh, awesome. (CHUCKLES)
176
00:09:02,000 --> 00:09:05,840
I know you feel very strongly
about particular greens.
177
00:09:05,840 --> 00:09:09,080
The thing that stands out
like a sore thumb
178
00:09:09,080 --> 00:09:11,360
is something that I used
in a cook a while back
179
00:09:11,360 --> 00:09:14,160
and I just sort of stuffed myself
over with it.
180
00:09:14,160 --> 00:09:15,800
What are you thinking?
181
00:09:20,000 --> 00:09:21,920
Do it, Dan.
Come on, man.
182
00:09:21,920 --> 00:09:23,440
Come on.
Do it.
183
00:09:25,320 --> 00:09:27,760
Number 70.
Number 70.
184
00:09:27,760 --> 00:09:30,280
I don't bother tasting it.
I don't need to taste it.
185
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I know it very clearly.
186
00:09:31,640 --> 00:09:36,000
OK, Daniel, you picked number 70.
What's your guess?
187
00:09:36,000 --> 00:09:37,680
I think it's some delicious kale.
188
00:09:39,600 --> 00:09:41,720
Is it delicious kale?
189
00:09:41,720 --> 00:09:44,320
You have a history
with this ingredient already?
Yep.
190
00:09:44,320 --> 00:09:46,080
So you know it well.
Yeah.
191
00:09:46,080 --> 00:09:48,280
It is kale. Well done.
Well done, Daniel.
192
00:09:55,920 --> 00:09:57,720
Matt, you're up next.
193
00:09:57,720 --> 00:09:58,960
(SIGHS)
194
00:09:58,960 --> 00:10:00,680
Ooh, big, deep breath there, mate.
195
00:10:01,760 --> 00:10:02,840
52.
196
00:10:04,160 --> 00:10:07,160
I think it's coriander.
You are correct. Well done.
197
00:10:07,160 --> 00:10:09,400
Go 24, please.
198
00:10:10,760 --> 00:10:13,200
ANDY: What do you reckon it is?
Flat-leaf parsley.
199
00:10:13,200 --> 00:10:15,360
Flat-leaf parsley is correct, Billie.
200
00:10:15,360 --> 00:10:17,480
Tommy, let's go.
201
00:10:17,480 --> 00:10:20,200
I think the taste test
really is a great leveller.
202
00:10:22,040 --> 00:10:23,400
I'm pretty sure it's mint.
203
00:10:23,400 --> 00:10:25,720
You're sure. It is mint.
Thanks, mate.
204
00:10:27,440 --> 00:10:30,280
25.
You've chosen 25.
205
00:10:30,280 --> 00:10:31,440
What do you think it is?
206
00:10:31,440 --> 00:10:32,920
Chervil.
Correct.
207
00:10:34,680 --> 00:10:36,840
I think luck
has a lot to do with it.
208
00:10:36,840 --> 00:10:38,840
Of where you stand in the pack.
209
00:10:40,040 --> 00:10:42,120
Gives us a number.
60.
210
00:10:42,120 --> 00:10:43,960
Number 60.
What do you think it is?
211
00:10:43,960 --> 00:10:47,160
Curry leaves.
Correct. Well done.
Thank you.
212
00:10:48,320 --> 00:10:51,520
33.
ANDY: 33. What do you reckon it is?
213
00:10:51,520 --> 00:10:53,960
Geraldton wax.
It's Geraldton wax.
214
00:10:56,480 --> 00:10:59,520
And who picks the things
that you know before you.
215
00:10:59,520 --> 00:11:01,080
Number 18 is...
216
00:11:01,080 --> 00:11:02,720
Cavolo nero.
217
00:11:02,720 --> 00:11:04,280
Yes, you are correct.
Thank you.
218
00:11:05,960 --> 00:11:07,320
37.
219
00:11:07,320 --> 00:11:09,240
What do you think 37 is?
220
00:11:09,240 --> 00:11:11,040
It is a pandan leaf.
221
00:11:11,040 --> 00:11:12,800
This is a lot harder than it looks.
222
00:11:12,800 --> 00:11:14,480
It's a pandan leaf.
223
00:11:18,920 --> 00:11:19,960
Keyma.
224
00:11:21,400 --> 00:11:23,000
Let's go.
OK.
225
00:11:24,120 --> 00:11:25,560
Oh, my God.
226
00:11:25,560 --> 00:11:27,840
Um...
227
00:11:35,160 --> 00:11:37,440
As soon as you eat it, you buy it.
Yeah.
228
00:11:39,600 --> 00:11:43,120
Done. Number 35, Keyma. What is it?
Chives.
229
00:11:51,720 --> 00:11:54,400
Correct.
ANDY: Yeah, Keyma.
230
00:12:00,840 --> 00:12:03,280
Alvin. Let's go, pal.
231
00:12:03,280 --> 00:12:05,320
Pick a number. Pick a number.
232
00:12:07,520 --> 00:12:09,000
I'm going to take number 13, please.
233
00:12:09,000 --> 00:12:10,400
You're going to take number 13.
234
00:12:10,400 --> 00:12:11,600
Unlucky for some.
235
00:12:12,720 --> 00:12:14,480
Lucky for me.
What is it?
236
00:12:14,480 --> 00:12:16,480
Sage.
Correct.
237
00:12:16,480 --> 00:12:18,200
Thank you very much.
238
00:12:18,200 --> 00:12:19,200
Sss...
239
00:12:20,480 --> 00:12:23,200
Small wins.
It's the small wins today.
240
00:12:23,200 --> 00:12:26,840
Mindy, let's go. Lucky last.
241
00:12:28,440 --> 00:12:30,280
Number 40.
242
00:12:31,760 --> 00:12:34,000
Number 40.
I know why you've picked it.
243
00:12:34,000 --> 00:12:35,680
What is it?
Warrigal greens.
244
00:12:35,680 --> 00:12:37,400
Correct. Thank you.
245
00:12:42,720 --> 00:12:45,000
Alright. Let's go round again. Ali.
246
00:12:46,000 --> 00:12:48,720
Yep.
On you, Ali.
Go, Ali.
247
00:12:48,720 --> 00:12:50,240
I'm going to go for a number four.
248
00:12:50,240 --> 00:12:51,760
Number four.
249
00:12:51,760 --> 00:12:53,080
I think it's a lollo rossa lettuce.
250
00:12:56,200 --> 00:12:57,760
Correct. Well done.
251
00:13:00,520 --> 00:13:02,120
Michael.
252
00:13:04,800 --> 00:13:06,920
Jock, I'm going to go
with number 64.
253
00:13:06,920 --> 00:13:08,240
Number 64.
254
00:13:08,240 --> 00:13:11,120
It's a butter lettuce.
Correct. It's butter lettuce.
255
00:13:14,200 --> 00:13:17,160
Come on, Daniel. Game face on.
256
00:13:17,160 --> 00:13:18,360
Alright.
257
00:13:18,360 --> 00:13:20,560
It's ramping up a little bit now...
258
00:13:20,560 --> 00:13:21,760
Um...
259
00:13:21,760 --> 00:13:24,080
..because a few of them up there
have hybrids
260
00:13:24,080 --> 00:13:26,480
or brothers and sisters
or cousins of each other,
261
00:13:26,480 --> 00:13:27,720
which is a little bit scary.
262
00:13:29,920 --> 00:13:33,240
I see the leaves of something
that looks very familiar.
263
00:13:33,240 --> 00:13:35,040
I have a smell.
264
00:13:35,040 --> 00:13:37,440
I think it's cinnamon myrtle
but can't be sure.
265
00:13:37,440 --> 00:13:39,760
Having a very keen smell.
266
00:13:40,840 --> 00:13:42,160
Oh, no?
267
00:13:42,160 --> 00:13:43,480
Nearly.
268
00:13:46,960 --> 00:13:48,480
Oh, man.
269
00:13:48,480 --> 00:13:50,360
Anyone got a coin I can flip?
270
00:13:50,360 --> 00:13:52,280
What are you going to go with?
271
00:13:52,280 --> 00:13:53,480
I have another look.
272
00:13:53,480 --> 00:13:56,120
And I see something
that is very clearly saltbush.
273
00:13:56,120 --> 00:13:57,600
So I'm going to go for that.
274
00:13:59,360 --> 00:14:00,760
22.
275
00:14:00,760 --> 00:14:01,760
Saltbush.
276
00:14:05,120 --> 00:14:06,360
I need more information.
277
00:14:07,880 --> 00:14:09,160
Oh, man.
278
00:14:09,160 --> 00:14:12,440
The only other name I know
for it is old man saltbush.
279
00:14:14,600 --> 00:14:17,920
Sorry, Daniel.
It is not old man saltbush.
280
00:14:17,920 --> 00:14:19,600
It's coastal saltbush.
281
00:14:19,600 --> 00:14:21,520
Never mind.
282
00:14:21,520 --> 00:14:23,560
JOCK: Unlucky, Daniel.
ANDY: Unlucky, mate.
283
00:14:26,280 --> 00:14:29,760
Oh, I thought I'd banked on
something quite safe there.
284
00:14:29,760 --> 00:14:32,520
So I'm spewing
that I'm in round two.
285
00:14:32,520 --> 00:14:35,120
(SIGHS) Oh, bad luck.
286
00:14:35,120 --> 00:14:37,480
OK. Daniel's found himself
in round two,
287
00:14:37,480 --> 00:14:40,480
and we're looking for four more
to join him.
288
00:14:40,480 --> 00:14:42,280
Matt, you're up next.
289
00:14:46,040 --> 00:14:47,640
As I'm looking at the wall,
290
00:14:47,640 --> 00:14:50,080
I reckon basically
all of the easy ones are gone.
291
00:14:50,080 --> 00:14:52,040
How are we feeling?
292
00:14:52,040 --> 00:14:54,040
Nervous.
Nervous?
293
00:14:56,280 --> 00:14:57,880
The top left-hand corner,
294
00:14:57,880 --> 00:15:01,160
I spot a leaf that I think
might be something I know.
295
00:15:01,160 --> 00:15:03,080
Confident?
Not really.
296
00:15:03,080 --> 00:15:05,320
What do you think
that number one is?
297
00:15:05,320 --> 00:15:06,680
Is it gai lan?
298
00:15:11,680 --> 00:15:13,640
It is gai lan.
ANDY: Well done, Matt.
299
00:15:15,440 --> 00:15:18,360
Billie, you ready?
Yeah.
300
00:15:18,360 --> 00:15:20,160
Come and forage.
301
00:15:21,920 --> 00:15:22,920
The green wall.
302
00:15:22,920 --> 00:15:26,640
It's like it swallows you and you
can't really see anything anymore.
303
00:15:28,200 --> 00:15:30,240
It's quite intimidating.
304
00:15:31,960 --> 00:15:33,440
I don't know what I'm looking for.
305
00:15:33,440 --> 00:15:37,520
I think I'm just hoping
to see something familiar.
306
00:15:38,520 --> 00:15:41,760
It is getting tough.
It's getting tough. You're right.
307
00:15:50,680 --> 00:15:55,720
I choose something
and it smells a lot like celery.
308
00:15:55,720 --> 00:15:59,000
And I know lovage
has that similar smell.
309
00:15:59,000 --> 00:16:02,680
So...I don't know.
310
00:16:02,680 --> 00:16:05,480
What do you think 20 is?
Lovage?
311
00:16:08,320 --> 00:16:09,560
Billie...
312
00:16:11,680 --> 00:16:13,600
..number 20...
313
00:16:16,440 --> 00:16:18,480
..is not lovage.
Oh, bugger.
314
00:16:18,480 --> 00:16:21,760
It's sea celery.
Oh. OK. Thanks.
315
00:16:21,760 --> 00:16:24,640
Sorry, Billie,
that means you're into round two.
Bugger!
316
00:16:26,120 --> 00:16:27,520
Oh, my God.
317
00:16:27,520 --> 00:16:29,600
Tommy, let's go, mate.
318
00:16:29,600 --> 00:16:31,960
There's not that spring in your step.
319
00:16:31,960 --> 00:16:33,320
It's tough now, eh?
Yeah.
320
00:16:36,960 --> 00:16:38,440
Number seven, please.
321
00:16:38,440 --> 00:16:40,880
What do you reckon seven is?
Sawtooth coriander.
322
00:16:40,880 --> 00:16:43,120
Correct, mate. Good spot.
323
00:16:45,720 --> 00:16:47,160
31.
JOCK: 31.
324
00:16:47,160 --> 00:16:49,200
Lemon balm.
Sure you got it?
325
00:16:49,200 --> 00:16:51,080
I do.
You do. Well done.
326
00:16:53,240 --> 00:16:55,720
Sarah, let's go.
327
00:16:55,720 --> 00:16:57,200
DANIEL: Let's go, Sarah.
328
00:17:03,520 --> 00:17:07,480
There's a few leafy greens
that I know I know on this wall,
329
00:17:07,480 --> 00:17:09,040
like mustard greens,
330
00:17:09,040 --> 00:17:11,480
but I want to leave them
for the next round
331
00:17:11,480 --> 00:17:13,040
because they're quite unique.
332
00:17:15,560 --> 00:17:17,600
I just want to
have a good look around -
333
00:17:17,600 --> 00:17:21,480
hopefully find something else,
so I can keep that one up my sleeve.
334
00:17:29,280 --> 00:17:31,600
(GASPS) I ate it.
335
00:17:31,600 --> 00:17:33,880
You ate it.
No. I didn't. I didn't.
336
00:17:33,880 --> 00:17:35,640
You totally did.
No, I didn't.
337
00:17:35,640 --> 00:17:38,000
I spat it out because I was, like,
I forgot that I can't eat it.
338
00:17:38,000 --> 00:17:40,560
But you just did.
Shit.
339
00:17:40,560 --> 00:17:42,560
So, there it is, number 15.
Oh, my God.
340
00:17:42,560 --> 00:17:44,960
I didn't mean to eat it.
341
00:17:44,960 --> 00:17:46,640
Oh, Sarah!
342
00:17:46,640 --> 00:17:49,160
Oh, my God. What have I just done?
343
00:17:52,480 --> 00:17:53,800
Am I stupid?
344
00:17:55,440 --> 00:17:56,440
What is that?
345
00:17:59,200 --> 00:18:03,640
Take a guess. I need an answer,
unfortunately, 'cause you ate it.
346
00:18:03,640 --> 00:18:05,440
Oh, my God.
347
00:18:05,440 --> 00:18:07,040
What is number 15?
348
00:18:23,920 --> 00:18:25,840
Oh, Sarah!
349
00:18:25,840 --> 00:18:30,120
Take a guess. I need an answer,
unfortunately, because you ate it.
350
00:18:30,120 --> 00:18:32,200
Oh, my God.
351
00:18:32,200 --> 00:18:33,640
What is number 15?
352
00:18:34,880 --> 00:18:36,560
I don't know.
353
00:18:37,600 --> 00:18:38,600
Succulent.
354
00:18:46,760 --> 00:18:50,400
The correct answer is bower spinach.
Oh, my God. No.
355
00:18:51,680 --> 00:18:54,520
Unfortunately, you're in round two.
Oh, my God.
356
00:18:54,520 --> 00:18:58,520
I did not mean to eat it.
What the hell was I thinking? Idiot.
357
00:18:58,520 --> 00:19:01,400
It's just was such a reaction
to eat.
358
00:19:01,400 --> 00:19:02,920
I know.
359
00:19:06,440 --> 00:19:09,160
It's just like,
why did I put it in my mouth?
360
00:19:09,160 --> 00:19:10,600
OK.
361
00:19:11,680 --> 00:19:15,480
Let that be a cautionary tale
for the rest of you.
362
00:19:15,480 --> 00:19:17,920
You can touch it. You can smell it.
363
00:19:17,920 --> 00:19:21,240
But until you are committed to it,
you can't taste it.
364
00:19:23,520 --> 00:19:25,160
Montana, you're up.
365
00:19:29,160 --> 00:19:33,320
I am even more nervous than I was
at the start of the day.
366
00:19:35,080 --> 00:19:39,400
There are some insanely talented
cooks in that second round already,
367
00:19:39,400 --> 00:19:41,400
and I don't want to put myself
in that situation,
368
00:19:41,400 --> 00:19:45,760
so I'm going to try as hard
as I possibly can, this guess,
369
00:19:45,760 --> 00:19:47,040
to trust my senses,
370
00:19:47,040 --> 00:19:49,320
to make sure that what I pick
in this round is right.
371
00:19:51,200 --> 00:19:52,240
Lemon verbena.
372
00:19:57,320 --> 00:19:58,680
You're right.
373
00:20:01,600 --> 00:20:04,080
OK, Harry.
374
00:20:04,080 --> 00:20:06,240
Please, please, please, please.
Oh, please.
375
00:20:06,240 --> 00:20:07,800
What do you think number 10 is?
376
00:20:07,800 --> 00:20:09,120
Is it chicory?
377
00:20:09,120 --> 00:20:10,400
Of course it is.
378
00:20:11,920 --> 00:20:13,720
Steph, you nervous?
Yep.
379
00:20:13,720 --> 00:20:15,720
I'm nervous, too.
Good. Makes two of us.
380
00:20:15,720 --> 00:20:17,520
Number three.
381
00:20:17,520 --> 00:20:19,120
I think it's mustard greens.
382
00:20:19,120 --> 00:20:21,400
That's right. Well done.
383
00:20:22,480 --> 00:20:25,120
Now it's you. Come on.
Go, Keyma.
384
00:20:25,120 --> 00:20:26,480
Give some good energy.
385
00:20:26,480 --> 00:20:29,080
Shimmy on down to the wall.
386
00:20:29,080 --> 00:20:30,480
Come on.
387
00:20:31,480 --> 00:20:34,000
Let's do this.
Let's do this.
388
00:20:34,000 --> 00:20:35,400
Celery leaves.
389
00:20:39,880 --> 00:20:41,120
You're correct.
390
00:20:47,040 --> 00:20:49,720
Alvin. Feeling lucky?
391
00:20:49,720 --> 00:20:50,800
Always.
392
00:20:50,800 --> 00:20:51,920
Not.
393
00:20:52,920 --> 00:20:54,880
I might take 71.
71?
394
00:20:54,880 --> 00:20:56,960
Your answer is...?
Purple kale?
395
00:20:58,840 --> 00:21:00,680
Correct.
Oh, my God.
396
00:21:00,680 --> 00:21:02,080
I'll go for 47.
397
00:21:02,080 --> 00:21:05,440
So, you have chosen number 47,
which is...?
398
00:21:05,440 --> 00:21:08,120
Bay leaf.
Bay leaf unmistakably, yes.
399
00:21:10,520 --> 00:21:12,800
Daniel, Billie, Sarah,
you're in round two.
400
00:21:14,680 --> 00:21:16,040
We're looking for two more.
401
00:21:16,040 --> 00:21:17,920
Let's go around again.
402
00:21:17,920 --> 00:21:19,480
Ali. It's up to you.
403
00:21:24,120 --> 00:21:26,920
Alvin guessed the purple kale,
which was my next one.
404
00:21:26,920 --> 00:21:28,920
I've been eyeballing it
405
00:21:28,920 --> 00:21:31,920
and, unfortunately, he got there
before me.
406
00:21:36,160 --> 00:21:38,080
I'm struggling to know
anything else on this board now.
407
00:21:43,160 --> 00:21:47,320
I see something that's got,
like, an unusually shaped leaf,
408
00:21:47,320 --> 00:21:50,360
and I think I might know
what this is.
409
00:21:50,360 --> 00:21:51,840
Number 42...
410
00:21:52,960 --> 00:21:54,120
..is...?
411
00:21:55,400 --> 00:21:56,400
Sheep sorrel?
412
00:22:01,360 --> 00:22:03,200
Sheep sorrel is incorrect.
413
00:22:04,360 --> 00:22:05,640
It is French sorrel.
414
00:22:05,640 --> 00:22:07,280
You're in round two. Sorry.
415
00:22:07,280 --> 00:22:09,280
Unlucky, Ali.
Sorry, Ali.
416
00:22:11,000 --> 00:22:14,240
The line-up is ferocious
on this elimination.
417
00:22:14,240 --> 00:22:17,360
Daniel, Billie, Sarah. Come on.
418
00:22:17,360 --> 00:22:19,600
And Sarah has got an immunity pin.
419
00:22:19,600 --> 00:22:21,120
This is going to be hell.
420
00:22:23,840 --> 00:22:27,560
We're just looking for
one more person to go into round two.
421
00:22:27,560 --> 00:22:29,800
And up next, it's you, Michael.
422
00:22:36,000 --> 00:22:38,240
Smells familiar?
It does, yeah.
423
00:22:38,240 --> 00:22:40,280
Let's go 28.
OK.
424
00:22:40,280 --> 00:22:42,240
Thai basil.
Thai basil.
425
00:22:42,240 --> 00:22:44,120
Correct.
426
00:22:44,120 --> 00:22:45,160
Oh...
427
00:22:46,680 --> 00:22:48,400
Matt, you're up next.
428
00:22:50,280 --> 00:22:52,760
As I'm looking at the wall,
I don't think I know any of them.
429
00:22:52,760 --> 00:22:54,680
I know there's some varieties
of lettuce.
430
00:22:55,720 --> 00:22:58,240
There's some natives maybe left.
431
00:22:58,240 --> 00:23:00,840
There's plants
that I've never seen before.
432
00:23:00,840 --> 00:23:04,720
But whatever I pick up
is purely going to be a guess.
433
00:23:04,720 --> 00:23:06,680
This one.
434
00:23:06,680 --> 00:23:10,120
We're tasting and we're choosing.
It's 63.
435
00:23:10,120 --> 00:23:12,960
And what is 63, please?
436
00:23:12,960 --> 00:23:14,680
I think it's a gem lettuce.
437
00:23:14,680 --> 00:23:16,720
A gem lettuce.
438
00:23:17,960 --> 00:23:21,320
Gem lettuce is incorrect.
439
00:23:21,320 --> 00:23:22,680
It is red oak lettuce.
440
00:23:24,880 --> 00:23:27,320
I'm sorry, Matt.
That means you're in round two.
441
00:23:27,320 --> 00:23:28,760
ANDY: Good on you, Matt.
442
00:23:36,960 --> 00:23:38,640
Everyone else, you are safe.
443
00:23:38,640 --> 00:23:41,240
You can head on up to the gantry
and join Julie.
444
00:23:41,240 --> 00:23:43,160
ANDY: Well done, guys.
JOCK: Well done, guys.
445
00:23:44,880 --> 00:23:48,880
I'll have to cook my butt off today
because I really want to stay here.
446
00:23:48,880 --> 00:23:51,640
I don't feel like
I've been here long enough.
447
00:23:52,800 --> 00:23:53,840
Oh, well done.
448
00:23:53,840 --> 00:23:56,560
So, I have to really
bring my A-game.
449
00:23:56,560 --> 00:24:00,960
JOCK: Ali, Matt,
Sarah, Billie, Daniel,
450
00:24:00,960 --> 00:24:04,000
in this round,
we want you to cook us a dish
451
00:24:04,000 --> 00:24:07,600
that celebrates
what's on this wall behind us.
452
00:24:10,560 --> 00:24:15,000
You'll have 75 minutes to cook
any dish you want, sweet or savoury,
453
00:24:15,000 --> 00:24:18,720
as long as it features and showcases
454
00:24:18,720 --> 00:24:22,360
and celebrates
something on this wall.
455
00:24:27,280 --> 00:24:29,120
The pantry and the garden
are both open.
456
00:24:32,160 --> 00:24:33,600
I've got to remind you,
457
00:24:33,600 --> 00:24:36,600
the worst dish in this round
will send its maker home.
458
00:24:39,160 --> 00:24:41,520
Good luck, everyone.
459
00:24:41,520 --> 00:24:44,600
Your 75 minutes starts now.
460
00:24:48,080 --> 00:24:51,760
DANIEL: In round two, I'm going up
against Billie, Ali, Matt and Sarah.
461
00:24:51,760 --> 00:24:53,400
Where's the spinach?
462
00:24:54,640 --> 00:24:58,320
And they're all amazing cooks.
Nuts, nuts, nuts, nuts, nuts, nuts.
463
00:25:00,240 --> 00:25:02,040
There we go. Give me some of that.
464
00:25:02,040 --> 00:25:03,680
I'm not ready to leave at all.
465
00:25:03,680 --> 00:25:05,960
I feel like I'm just really
getting the hang of things.
466
00:25:05,960 --> 00:25:07,320
So I want to show the judges
467
00:25:07,320 --> 00:25:09,240
how much I've learnt
while being here.
468
00:25:09,240 --> 00:25:11,320
And that starts with redemption.
469
00:25:13,120 --> 00:25:16,520
Whoa.
Oh, flex, right there.
470
00:25:16,520 --> 00:25:19,560
Yes, Dan.
Whoa!
Full flex.
471
00:25:19,560 --> 00:25:22,720
MEL: Kale! Kale! More kale.
Come on, Dan.
472
00:25:22,720 --> 00:25:24,760
I've had a rough history with kale.
473
00:25:25,800 --> 00:25:27,920
I had to use it in a cook
a while back,
474
00:25:27,920 --> 00:25:29,880
and I sort of stuffed myself over
with it.
475
00:25:31,520 --> 00:25:35,200
If it was a ricotta challenge,
you would have nailed it today.
Yeah.
476
00:25:35,200 --> 00:25:38,880
My question to you
is where's the bloody kale?
477
00:25:38,880 --> 00:25:41,040
I know you don't like it.
Yeah.
478
00:25:41,040 --> 00:25:42,200
But you've got to use it.
479
00:25:42,200 --> 00:25:45,000
You haven't featured the kale
adequately.
Yeah.
480
00:25:48,560 --> 00:25:49,920
Go, Dan.
481
00:25:49,920 --> 00:25:52,080
This is an opportunity for me
482
00:25:52,080 --> 00:25:55,080
to turn kale into something
that I would order at a restaurant
483
00:25:55,080 --> 00:25:56,880
and turn it into something yummy.
484
00:25:56,880 --> 00:25:58,920
Daniel.
G'day.
485
00:25:58,920 --> 00:26:02,080
Mate, you grabbed more kale than I've
ever seen in my life for this dish.
486
00:26:02,080 --> 00:26:04,440
You wouldn't read about it, eh?
This is redemption kale for me.
487
00:26:04,440 --> 00:26:05,800
What are you cooking?
488
00:26:05,800 --> 00:26:08,840
I'm going to do, like...
I'm going to do some braised kale
489
00:26:08,840 --> 00:26:11,120
in, like, a sort
of Japanese sort of broth.
490
00:26:11,120 --> 00:26:12,480
And that's going to be served
491
00:26:12,480 --> 00:26:14,640
with a clean sort of green cucumber
broth with lemon myrtle
492
00:26:14,640 --> 00:26:15,920
and that sort of thing.
493
00:26:15,920 --> 00:26:17,960
I'm going to have
an aniseed chilli myrtle.
494
00:26:17,960 --> 00:26:20,080
So, is it cold or cold?
It's cold.
Yeah.
495
00:26:20,080 --> 00:26:23,440
The dish sounds interesting.
Yeah.
496
00:26:23,440 --> 00:26:26,000
This is...you're playing with
a lot of flavours...
Big time.
497
00:26:26,000 --> 00:26:28,560
..which is going to need
a lot of good balance.
498
00:26:28,560 --> 00:26:29,800
So, yeah.
499
00:26:29,800 --> 00:26:31,720
Very, very hard dish to execute.
Yeah.
Yeah.
500
00:26:31,720 --> 00:26:34,320
Someone's going home today.
Yeah. Yeah.
501
00:26:34,320 --> 00:26:36,080
Don't make it you.
Come on, guys.
502
00:26:36,080 --> 00:26:37,880
Thank you.
Let's go, guys. Come on.
503
00:26:38,880 --> 00:26:41,760
I know it's risky, but I can't
just do something mundane.
504
00:26:41,760 --> 00:26:44,200
I want to show the judges that
I deserve to be in this competition.
505
00:26:44,200 --> 00:26:47,240
And hopefully, I manage
to keep myself safe.
506
00:26:55,840 --> 00:26:58,320
Come on, guys! Let's go!
Go, go, go!
507
00:26:58,320 --> 00:26:59,800
You got this, guys.
508
00:27:01,000 --> 00:27:02,240
Go, Ali.
509
00:27:03,680 --> 00:27:05,280
MICHAEL: Is that your
kale protein shake?
510
00:27:05,280 --> 00:27:07,360
Nah, this is a cucumber
protein shake.
(LAUGHS)
511
00:27:09,720 --> 00:27:14,120
JOCK: Alright. King-sized
wall of healthiness behind you.
512
00:27:14,120 --> 00:27:15,320
What would you do?
513
00:27:15,320 --> 00:27:17,800
I think I'd go towards
the cavolo nero...
514
00:27:17,800 --> 00:27:18,800
Yeah?
515
00:27:18,800 --> 00:27:21,040
..and, yeah,
I'd probably do a pasta.
516
00:27:21,040 --> 00:27:22,040
Ooh.
517
00:27:22,040 --> 00:27:23,800
Do a green sauce
with the cavolo nero,
518
00:27:23,800 --> 00:27:25,840
sneak a couple of anchovies
in there, maybe.
519
00:27:25,840 --> 00:27:27,520
(MEL LAUGHS)
Of course you would.
A couple or two.
520
00:27:27,520 --> 00:27:28,520
What would you cook?
521
00:27:28,520 --> 00:27:30,880
I keep thinking of a dish
that's very near and dear to me.
522
00:27:30,880 --> 00:27:32,240
It's a southern Italian dish
523
00:27:32,240 --> 00:27:34,680
of silverbeet, lemon, chickpeas
and chilli and garlic.
524
00:27:34,680 --> 00:27:35,680
Yum!
Yum.
525
00:27:35,680 --> 00:27:37,400
But it's all about
the silverbeet visually,
526
00:27:37,400 --> 00:27:40,720
and also it is the heart, the soul,
and just the substance of that dish.
527
00:27:40,720 --> 00:27:42,160
What about you?
528
00:27:42,160 --> 00:27:45,440
I can't help but look at that wall
and think about grilled lettuce.
529
00:27:45,440 --> 00:27:46,560
Yeah.
Ooh!
530
00:27:46,560 --> 00:27:49,080
So I would do some fresh lettuce,
some grilled lettuce,
531
00:27:49,080 --> 00:27:52,280
and then concentrate
on a really luscious green herb...
532
00:27:52,280 --> 00:27:55,520
..like a green goddess,
but a luxury version.
533
00:27:55,520 --> 00:27:57,680
So it's, like, celebration. Just...
534
00:27:57,680 --> 00:27:59,000
Celebration.
That's it. Celebration.
535
00:27:59,000 --> 00:28:00,480
Can you have it in the name?
(LAUGHS)
536
00:28:00,480 --> 00:28:02,720
You're celebrating it.
It's a celebration!
537
00:28:02,720 --> 00:28:04,160
There's so many things you can do.
Yeah.
538
00:28:04,160 --> 00:28:06,880
You've got to make a dish that
celebrates something off that wall.
539
00:28:06,880 --> 00:28:09,560
We've got some good cooks,
and we're about to lose one of them.
540
00:28:09,560 --> 00:28:10,680
Yeah.
541
00:28:12,400 --> 00:28:16,880
I know I've got to have a focus on
vegetables today, and greens,
542
00:28:16,880 --> 00:28:18,360
so I don't want to detract from that
543
00:28:18,360 --> 00:28:20,440
by, you know,
cooking a piece of meat,
544
00:28:20,440 --> 00:28:23,200
'cause immediately that becomes
the centre of the plate.
545
00:28:23,200 --> 00:28:24,880
trying?
546
00:28:24,880 --> 00:28:26,280
Eh?
Just trying the stem?
547
00:28:26,280 --> 00:28:27,760
Yeah.
Really cool, man.
548
00:28:27,760 --> 00:28:29,440
I want to keep it vegetable focused
549
00:28:29,440 --> 00:28:33,680
but, growing up, protein was
always the centre of our dinners,
550
00:28:33,680 --> 00:28:35,840
and my experimentation
with vegetables
551
00:28:35,840 --> 00:28:38,720
as the main thing in a dish
552
00:28:38,720 --> 00:28:40,400
has only been in, like,
the last year,
553
00:28:40,400 --> 00:28:42,880
so I've got very little
experience at that,
554
00:28:42,880 --> 00:28:45,280
so it definitely takes me
out of my comfort zone.
555
00:28:46,400 --> 00:28:49,560
I'm making a charred broccoli
556
00:28:49,560 --> 00:28:53,320
and then reforming the broccoli
florets with the crispy kale leaves,
557
00:28:53,320 --> 00:28:56,200
pairing it with some
pistachio emulsion as well.
558
00:28:56,200 --> 00:28:58,000
I think the nuttiness
of the pistachios go well
559
00:28:58,000 --> 00:28:59,480
with some nuttiness
of the broccoli.
560
00:28:59,480 --> 00:29:00,640
Come on, Matt.
561
00:29:00,640 --> 00:29:03,480
Tie it together with some fat
from the pistachios
562
00:29:03,480 --> 00:29:05,160
and the cavolo nero oil,
563
00:29:05,160 --> 00:29:07,000
some acidity from lemon -
564
00:29:07,000 --> 00:29:09,040
hopefully, a nice
little vegetarian dish.
565
00:29:10,200 --> 00:29:14,520
Just got to cook hard now
and hope I make it through.
566
00:29:17,600 --> 00:29:19,280
Come on, Ali!
567
00:29:19,280 --> 00:29:23,800
This is only my second
elimination cook in the competition,
568
00:29:23,800 --> 00:29:26,080
and I'm feeling really disappointed.
569
00:29:26,080 --> 00:29:29,720
I feel like my mojo levels
are running a little bit low.
570
00:29:29,720 --> 00:29:32,440
So, going into this,
I'm feeling a little confused.
571
00:29:32,440 --> 00:29:35,120
I've kind of got an idea
that's creative and different,
572
00:29:35,120 --> 00:29:38,480
and I'm hoping that the judges
can see where I'm going with them.
573
00:29:38,480 --> 00:29:42,240
I'm cooking cavolo nero gnocchi
574
00:29:42,240 --> 00:29:46,240
with a cavolo nero
and fennel puree,
575
00:29:46,240 --> 00:29:50,400
an orange and bronze fennel
dressing, and some haggis crumb.
576
00:29:50,400 --> 00:29:52,400
I think these go
really well together.
577
00:29:52,400 --> 00:29:54,880
Fennel and orange -
they're great friends.
578
00:29:54,880 --> 00:29:58,160
And haggis, the way
I'd best describe it to people,
579
00:29:58,160 --> 00:30:00,080
it kind of just tastes
like spicy mince.
580
00:30:00,080 --> 00:30:03,160
And although fennel and haggis
is not a traditional pairing,
581
00:30:03,160 --> 00:30:05,200
I'm not serving haggis
in a traditional way.
582
00:30:05,200 --> 00:30:07,680
I'm literally going to fry it
so it's all crispy.
583
00:30:07,680 --> 00:30:09,240
Little Scottish reference from me.
584
00:30:09,240 --> 00:30:10,640
I've always been a creative person
585
00:30:10,640 --> 00:30:13,600
and cooking is another way
for me to express creativity.
586
00:30:13,600 --> 00:30:15,000
MONTANA: Smells good, Ali.
587
00:30:15,000 --> 00:30:18,600
Prior to having kids, I ran a design
business in London for 10 years.
588
00:30:18,600 --> 00:30:20,480
But running a business full-time
589
00:30:20,480 --> 00:30:22,040
and then trying to be
a mother as well,
590
00:30:22,040 --> 00:30:23,680
they just weren't compatible,
591
00:30:23,680 --> 00:30:26,320
so I had felt that I had to
walk away from my business
592
00:30:26,320 --> 00:30:30,080
to concentrate on spending time with
my kids and being a full-time mum.
593
00:30:30,080 --> 00:30:31,880
And now my kids are a bit older,
594
00:30:31,880 --> 00:30:34,120
MasterChef represents an opportunity
595
00:30:34,120 --> 00:30:37,720
to pursue my passion for food
and reclaim my identity.
596
00:30:37,720 --> 00:30:41,120
I'm definitely not ready for
my MasterChef experience to end.
597
00:30:42,120 --> 00:30:44,680
Green is good! One hour to go!
598
00:30:44,680 --> 00:30:45,760
Come on, guys!
599
00:30:45,760 --> 00:30:47,640
ALDO: Come on, guys!
(SPECTATORS SHOUT ENCOURAGEMENT)
600
00:30:47,640 --> 00:30:50,200
HARRY: Dan, are you doing
cucumber base for your broth?
601
00:30:50,200 --> 00:30:51,320
Yep.
602
00:30:51,320 --> 00:30:53,120
Go, Billie!
Come on, Billie.
603
00:30:53,120 --> 00:30:56,760
I'm focusing on the curry leaves
today, and doing a dessert -
604
00:30:56,760 --> 00:30:59,120
a curry leaf parfait,
spiced white chocolate,
605
00:30:59,120 --> 00:31:01,000
some passionfruit and coconut gel.
606
00:31:01,000 --> 00:31:04,320
The first thing I need to do
for this dish is make the parfait.
607
00:31:05,440 --> 00:31:08,400
It needs to go into the freezer
as soon as possible
608
00:31:08,400 --> 00:31:10,400
so that it sets in time.
609
00:31:10,400 --> 00:31:15,360
I think curry leaves will go well
with coconut and passionfruit -
610
00:31:15,360 --> 00:31:17,160
they're kind of tropical flavours,
611
00:31:17,160 --> 00:31:21,440
and I think the curry leaf flavour
should balance well with those.
612
00:31:21,440 --> 00:31:25,880
But there's 73 different
herbs and greens on the wall,
613
00:31:25,880 --> 00:31:31,960
and only picking one herb from
the wall could potentially be risky.
614
00:31:31,960 --> 00:31:33,960
Dumb, maybe.
Come on, Billie.
615
00:31:33,960 --> 00:31:35,360
(CHUCKLES)
616
00:31:35,360 --> 00:31:38,360
I need to make sure to get
as much curry leaf flavour
617
00:31:38,360 --> 00:31:40,360
into the parfait mixture
as possible.
618
00:31:42,520 --> 00:31:44,680
Tastes like kaffir lime leaves.
619
00:31:44,680 --> 00:31:46,280
Um, no, it doesn't.
620
00:31:46,280 --> 00:31:47,800
That would be bad, wouldn't it?
621
00:31:49,160 --> 00:31:50,480
That was a joke.
622
00:31:50,480 --> 00:31:52,000
It tastes like curry leaves.
623
00:31:52,000 --> 00:31:53,720
Beautiful, Billie.
624
00:31:53,720 --> 00:31:56,160
My biggest concern
is that once it's frozen,
625
00:31:56,160 --> 00:31:58,280
that flavour can be muted
a little bit.
626
00:31:58,280 --> 00:32:01,800
And if I don't get the curry leaf
flavour right in this dish,
627
00:32:01,800 --> 00:32:04,200
I'm not hitting the brief,
and I'll be going home.
628
00:32:08,920 --> 00:32:11,520
I'm making sarson ka saag.
629
00:32:11,520 --> 00:32:17,760
So, I'm using mustard greens,
spinach, coriander, bay leaf -
630
00:32:17,760 --> 00:32:19,120
lots of greens, basically.
631
00:32:19,120 --> 00:32:21,720
And I'm going to serve it
with roti today.
632
00:32:21,720 --> 00:32:24,200
It's actually a dish
that we would eat once a week
633
00:32:24,200 --> 00:32:26,240
with my son's grandmother.
634
00:32:26,240 --> 00:32:30,960
And, yeah, one of the first dishes
I learnt from her.
635
00:32:30,960 --> 00:32:34,200
Very authentic,
and I felt like I had to cook it.
636
00:32:35,360 --> 00:32:37,720
This dish means a lot to me
637
00:32:37,720 --> 00:32:43,200
because my son's grandmother
has sadly passed away,
638
00:32:43,200 --> 00:32:48,720
and she taught me so many incredible,
authentic Punjabi dishes.
639
00:32:48,720 --> 00:32:50,640
I have really fond memories
640
00:32:50,640 --> 00:32:54,160
where she'd be watching
a Bollywood movie on the left
641
00:32:54,160 --> 00:32:56,080
and she'd be throwing
all these spices
642
00:32:56,080 --> 00:32:57,760
and different ingredients
into the pot,
643
00:32:57,760 --> 00:33:01,160
and I'd be standing next to her,
writing down all these recipes.
644
00:33:01,160 --> 00:33:07,320
For her, it's just, you know, second
nature, and such an intuitive cook.
645
00:33:07,320 --> 00:33:11,280
The crazy thing about
a lot of these cuisines
646
00:33:11,280 --> 00:33:13,760
is that the recipes
aren't really written down,
647
00:33:13,760 --> 00:33:16,760
that I had this
incredible opportunity
648
00:33:16,760 --> 00:33:21,680
to take all of her beautiful recipes
and keep them alive.
649
00:33:21,680 --> 00:33:24,760
And to be able to cook these
in the MasterChef kitchen
650
00:33:24,760 --> 00:33:27,560
is just such an incredible moment.
651
00:33:30,000 --> 00:33:31,280
I've got this.
652
00:33:31,280 --> 00:33:33,600
And I only won this pin last Sunday,
653
00:33:33,600 --> 00:33:38,120
so I've not really even
had long to wear it.
654
00:33:38,120 --> 00:33:41,560
I'm cooking a dish
that I know and love
655
00:33:41,560 --> 00:33:44,520
and whoever I cook it for
absolutely adores it.
656
00:33:44,520 --> 00:33:47,560
So, I'm determined
to hold on to this pin.
657
00:33:47,560 --> 00:33:49,800
Today, we want
more than just a salad.
658
00:33:49,800 --> 00:33:51,440
You've got 40 minutes to go.
659
00:33:51,440 --> 00:33:54,680
ALDO: Come on, guys! Come on!
660
00:33:54,680 --> 00:33:58,240
Go, Billie! Go, Sarah! Go, Ali!
Go, boys!
661
00:34:00,240 --> 00:34:01,920
Matt.
Hey, Matt.
662
00:34:01,920 --> 00:34:03,520
Hello, gents.
663
00:34:03,520 --> 00:34:05,120
How are we?
664
00:34:05,120 --> 00:34:06,760
Good.
How you doing? What are you cooking?
665
00:34:06,760 --> 00:34:08,040
I am...
666
00:34:09,080 --> 00:34:11,040
..making some charred broccoli.
667
00:34:11,040 --> 00:34:14,920
Charred broccoli with a pistachio
and herb emulsion underneath,
668
00:34:14,920 --> 00:34:16,680
a cavolo nero oil,
669
00:34:16,680 --> 00:34:20,680
then I'm going to reform the florets
of the broccoli with crispy kale.
670
00:34:21,800 --> 00:34:23,760
It's there broccoli on the wall?
671
00:34:23,760 --> 00:34:25,920
There's not broccoli on the wall, no.
672
00:34:25,920 --> 00:34:28,600
Are you celebrating the wall enough?
673
00:34:29,960 --> 00:34:32,520
It's the first thing you said -
charred broccoli.
674
00:34:32,520 --> 00:34:34,280
Yeah...
Seems to me to be the main...
675
00:34:34,280 --> 00:34:36,480
..you're celebrating the broccoli.
676
00:34:36,480 --> 00:34:38,520
Nah, cavolo nero.
677
00:34:38,520 --> 00:34:40,800
Because...oil?
678
00:34:40,800 --> 00:34:43,280
Yeah. Well, also the...
the crispy florets.
679
00:34:43,280 --> 00:34:45,560
I reckon you're walking a line.
I reckon so too.
Walking a fine line?
680
00:34:45,560 --> 00:34:46,960
I reckon you're walking
a fine line, man.
681
00:34:46,960 --> 00:34:48,200
OK. OK.
682
00:34:48,200 --> 00:34:50,400
I would consider that.
OK.
683
00:34:50,400 --> 00:34:51,520
MICHAEL: You good, Matty?
684
00:34:51,520 --> 00:34:54,400
I had a pretty clear vision
of what my dish was going to be,
685
00:34:54,400 --> 00:34:56,280
and now that's been
thrown out the window.
686
00:34:57,440 --> 00:34:59,840
Now, what can I do instead?
687
00:34:59,840 --> 00:35:02,680
I'm already out of my comfort zone
with this cook.
688
00:35:02,680 --> 00:35:07,600
And now to have half my dish
ripped away from me by the judges,
689
00:35:07,600 --> 00:35:09,360
I'm in panic mode.
690
00:35:20,480 --> 00:35:21,880
I reckon you're walking
a fine line, man.
691
00:35:21,880 --> 00:35:23,280
OK.
692
00:35:23,280 --> 00:35:24,640
I would consider that.
OK.
693
00:35:24,640 --> 00:35:26,600
Jock and Andy came up to my bench
694
00:35:26,600 --> 00:35:30,240
and they put fear
into my heart in this cook.
695
00:35:30,240 --> 00:35:32,520
Jock's pointed out
that broccoli is not on the wall,
696
00:35:32,520 --> 00:35:33,920
which it definitely isn't,
697
00:35:33,920 --> 00:35:35,560
and this cook is all about
698
00:35:35,560 --> 00:35:37,840
celebrating the things
on that green wall.
699
00:35:39,400 --> 00:35:41,160
I need to change my dish.
700
00:35:44,520 --> 00:35:48,600
I need to have a look
and see what else on this wall.
701
00:35:48,600 --> 00:35:51,440
I know the clock is ticking,
and I know I have to pivot quickly
702
00:35:51,440 --> 00:35:54,360
in order to get another dish
that I'm going to be happy with.
703
00:35:54,360 --> 00:35:55,920
(SIGHS)
704
00:35:58,400 --> 00:36:00,400
I still like the idea of my dish
705
00:36:00,400 --> 00:36:03,600
and how it's going to come together,
and the flavours I'm going to use.
706
00:36:03,600 --> 00:36:05,800
But I needed something
to replace that broccoli stalk.
707
00:36:07,560 --> 00:36:09,120
Oh.
708
00:36:09,120 --> 00:36:11,000
That's when I realise, like, "Oh...
709
00:36:11,000 --> 00:36:13,320
"I usually eat gai lan stem.
710
00:36:13,320 --> 00:36:15,960
"That's also Chinese broccoli.
That makes sense.
711
00:36:15,960 --> 00:36:17,800
"I should probably
use this in my dish."
712
00:36:17,800 --> 00:36:20,880
It was also one that I guessed.
It's come full-circle now.
713
00:36:20,880 --> 00:36:22,640
Matt. Talk to me.
714
00:36:22,640 --> 00:36:24,440
Broccoli wasn't on the wall.
No.
715
00:36:24,440 --> 00:36:26,240
Ditched the broccoli -
going for the gai lan.
716
00:36:26,240 --> 00:36:28,240
OK, great.
Uh, similar idea still.
717
00:36:28,240 --> 00:36:29,920
I'm going to create the stalk,
718
00:36:29,920 --> 00:36:32,760
use the kale chips
as sort of the leafy bits on it.
719
00:36:32,760 --> 00:36:35,680
Use the leaves in my
pistachio and tarragon emulsion.
720
00:36:35,680 --> 00:36:37,240
Give it a nice really green colour.
OK. Yeah.
721
00:36:37,240 --> 00:36:40,320
Well, it definitely sounds like you
took what the boys said on board.
722
00:36:40,320 --> 00:36:42,920
And I think this is heading
down a really good track.
723
00:36:42,920 --> 00:36:43,960
Thank you.
724
00:36:48,080 --> 00:36:49,320
Ali.
Hey, Ali.
725
00:36:49,320 --> 00:36:50,600
Hi.
I can smell haggis.
726
00:36:50,600 --> 00:36:51,840
There is. There's haggis brewing.
727
00:36:51,840 --> 00:36:54,600
Get outta town!
Well, you know what?
728
00:36:54,600 --> 00:36:56,160
It's a bloody elimination cook, so...
729
00:36:56,160 --> 00:36:57,280
That's it.
..I'm going to do it.
730
00:36:57,280 --> 00:36:58,920
It's a haggis crumb.
We're keeping it...
731
00:36:58,920 --> 00:36:59,920
Haggis crumb?
Yeah.
732
00:36:59,920 --> 00:37:01,040
Alright. What's the dish?
733
00:37:01,040 --> 00:37:03,200
I'm doing a green gnocchi.
Yep.
734
00:37:03,200 --> 00:37:07,040
And then I'm going to do a charred
fennel and a cavolo nero puree.
735
00:37:07,040 --> 00:37:11,480
I'm also then going to do an orange
and bronze fennel dressing over...
736
00:37:11,480 --> 00:37:15,760
Yep.
..and some wedges of fresh orange,
737
00:37:15,760 --> 00:37:18,720
garnished with bronze fennel,
haggis crumb.
738
00:37:18,720 --> 00:37:20,560
And so the things
you're highlighting off the wall
739
00:37:20,560 --> 00:37:22,880
is cavolo nero, bronze fennel.
Bronze fennel.
740
00:37:22,880 --> 00:37:24,800
And I'm kind of using
just regular fennel
741
00:37:24,800 --> 00:37:26,640
just to kind of back it up.
742
00:37:26,640 --> 00:37:28,320
And fennel and haggis?
743
00:37:29,320 --> 00:37:32,520
I'm having difficulty imagining
those two things together.
744
00:37:32,520 --> 00:37:33,880
I've done it with black pudding.
745
00:37:33,880 --> 00:37:35,120
I'm ready for something different.
746
00:37:35,120 --> 00:37:37,520
I've never had fennel
and haggis on the same dish,
747
00:37:37,520 --> 00:37:39,480
so, like, I'm ready to be...
Who has?
748
00:37:39,480 --> 00:37:41,680
..I'm ready to be surprised.
(LAUGHS)
749
00:37:43,040 --> 00:37:44,240
(SPECTATORS SHOUT ENCOURAGEMENT)
750
00:37:44,240 --> 00:37:47,920
Is now a good time to say
that I've never tried haggis before?
751
00:37:47,920 --> 00:37:49,160
(LAUGHS)
752
00:37:49,160 --> 00:37:51,200
Shut the door!
You've never had haggis?!
753
00:37:51,200 --> 00:37:52,280
Nah.
754
00:37:53,760 --> 00:37:57,200
Jock's, like, kind of excited
I'm using haggis on the one hand,
755
00:37:57,200 --> 00:38:00,200
but on the other, he's worried
about fennel and haggis together.
756
00:38:00,200 --> 00:38:03,400
Um, I don't think
fennel and haggis is risky.
757
00:38:03,400 --> 00:38:04,960
MICHAEL: Great work, Ali.
758
00:38:04,960 --> 00:38:06,320
I'm being creative.
759
00:38:07,560 --> 00:38:08,880
Hope you haven't hit the wall,
760
00:38:08,880 --> 00:38:10,680
'cause you've still got
30 minutes to go!
761
00:38:10,680 --> 00:38:12,400
Come on, guys! Let's go!
762
00:38:12,400 --> 00:38:13,800
See what I did there?
763
00:38:13,800 --> 00:38:17,360
Very good. Very good.
764
00:38:17,360 --> 00:38:18,880
ALDO: Come on, guys!
765
00:38:18,880 --> 00:38:21,520
Go, Billie! Go, Sarah! Go, Ali!
766
00:38:21,520 --> 00:38:23,840
Go, boys at the back.
767
00:38:23,840 --> 00:38:25,920
Thanks, Aldo!
768
00:38:25,920 --> 00:38:29,080
In round two of the cook,
we have to celebrate green,
769
00:38:29,080 --> 00:38:31,880
and it's really important
for me to show the judges
770
00:38:31,880 --> 00:38:34,400
how far I've come as a cook
in this competition.
771
00:38:34,400 --> 00:38:37,880
So I'm going to try and put
everything that I've learnt
772
00:38:37,880 --> 00:38:39,160
into this one dish.
773
00:38:39,160 --> 00:38:40,680
I'm going to braise my kale,
774
00:38:40,680 --> 00:38:44,520
and I want to make the stock
as yummy and flavoursome as possible,
775
00:38:44,520 --> 00:38:47,320
'cause the kale seems to absorb
anything it's cooked in anyway.
776
00:38:47,320 --> 00:38:48,720
It's kind of like a sponge.
777
00:38:48,720 --> 00:38:52,880
So, I'm thinking back, when Jock
did his MasterClass with eggplant...
778
00:38:52,880 --> 00:38:55,040
JOCK: I'm going to start
by making an aromatic stock
779
00:38:55,040 --> 00:38:56,960
to poach slices of eggplant in.
780
00:38:56,960 --> 00:38:59,320
And I've picked lots
of aromats from the garden
781
00:38:59,320 --> 00:39:02,040
and we're just building up
layers and layers of flavour.
782
00:39:02,040 --> 00:39:04,840
..and I want to do
something like that.
783
00:39:04,840 --> 00:39:07,440
I fry off some garlic,
I throw some stock in there,
784
00:39:07,440 --> 00:39:09,840
and I've put
a big old chunk of kombu -
785
00:39:09,840 --> 00:39:12,560
that's going to give me,
like, this meatiness, this umami
786
00:39:12,560 --> 00:39:14,240
that's going to go through the broth
787
00:39:14,240 --> 00:39:16,640
and the kale is going to
soak that up.
788
00:39:16,640 --> 00:39:18,920
Mm. Yep, yummy. Yummy, yummy,
yummy, yummy, yummy, yummy.
789
00:39:18,920 --> 00:39:20,400
I've got some green kale here.
790
00:39:20,400 --> 00:39:22,480
It's rough and it's curly
and it's frayed.
791
00:39:22,480 --> 00:39:25,520
I want something that's going to
drape and be a bit meaty.
792
00:39:25,520 --> 00:39:28,040
And now, looking at it,
I don't think, even if I braise it,
793
00:39:28,040 --> 00:39:30,920
it's going to give me the same
sort of thing that I'm after.
794
00:39:30,920 --> 00:39:34,120
Hey, Michael, maybe
I should use that other kale -
795
00:39:34,120 --> 00:39:36,000
that one with a big fat leaves?
796
00:39:36,000 --> 00:39:37,920
Yeah, yeah.
797
00:39:37,920 --> 00:39:39,280
Give it a go.
798
00:39:41,600 --> 00:39:44,000
What are you going to do with it?
You gonna braise it?
799
00:39:44,000 --> 00:39:45,800
The one that... Oh, this one.
Is it this one?
800
00:39:45,800 --> 00:39:46,960
Yeah.
Yeah, cavolo nero.
801
00:39:46,960 --> 00:39:48,520
Yeah, this one.
802
00:39:48,520 --> 00:39:50,000
That's exactly what I'm after.
803
00:39:50,000 --> 00:39:52,480
So I run back,
I knock the leaves off,
804
00:39:52,480 --> 00:39:54,480
and I practice braising that,
and see if that works.
805
00:39:54,480 --> 00:39:57,400
And it just goes tender and meaty.
806
00:39:57,400 --> 00:39:59,840
It's got, like,
a bit of a bite to it.
807
00:39:59,840 --> 00:40:01,080
I'm stoked.
808
00:40:03,280 --> 00:40:04,280
Billie!
809
00:40:04,280 --> 00:40:05,560
Hey, Billie.
Hi. Hello.
810
00:40:05,560 --> 00:40:07,160
How you going?
Yeah, good.
811
00:40:07,160 --> 00:40:08,560
Yeah.
812
00:40:08,560 --> 00:40:09,720
Yeah.
Is...?
813
00:40:09,720 --> 00:40:10,920
(GASPS)
814
00:40:10,920 --> 00:40:12,280
That's a mark.
Sorry.
815
00:40:12,280 --> 00:40:13,960
I didn't think it even got you.
Oh, no. It fell off.
816
00:40:13,960 --> 00:40:15,840
Oh.
What's the dish?
817
00:40:15,840 --> 00:40:17,360
I chose curry leaves....
818
00:40:17,360 --> 00:40:18,600
Yep.
..from the wall.
819
00:40:18,600 --> 00:40:23,040
It's a curry leaf parfait
with a spiced chocolate crumble,
820
00:40:23,040 --> 00:40:24,600
passionfruit and coconut gel.
821
00:40:24,600 --> 00:40:27,080
I'm excited.
I'm super excited about
passionfruit and curry leaf.
822
00:40:27,080 --> 00:40:28,360
Yeah.
And white chocolate as well.
823
00:40:28,360 --> 00:40:30,080
Yeah. Yeah.
I think that could be, like,
824
00:40:30,080 --> 00:40:32,120
just a combination
that could blow our minds.
825
00:40:32,120 --> 00:40:33,600
I hope so.
Yeah.
826
00:40:33,600 --> 00:40:36,160
How prominent are we going to go
in the curry leaf parfait?
827
00:40:36,160 --> 00:40:38,600
Pretty strong.
We'll need to - it's the only one
you've taken off the wall.
828
00:40:38,600 --> 00:40:41,480
Yeah. I blitzed the curry leaf
into the sugar
829
00:40:41,480 --> 00:40:43,920
rather than steeping it - I just
wanted to get it all in there.
830
00:40:43,920 --> 00:40:45,000
Cool.
Get it all in.
831
00:40:45,000 --> 00:40:46,480
So, hopefully, it's prominent, yeah.
Yeah.
832
00:40:46,480 --> 00:40:47,880
Obviously, you don't wanna
go home today.
833
00:40:47,880 --> 00:40:48,960
I don't wanna go home today, no.
834
00:40:48,960 --> 00:40:50,240
But execution's
where it's at, right?
835
00:40:50,240 --> 00:40:52,200
Execution. Absolutely, yeah.
Yep. Big-time. Good luck.
836
00:40:52,200 --> 00:40:53,360
Good luck.
Thank you.
837
00:40:56,160 --> 00:40:59,760
After winning MasterChef
and working at the Fat Duck,
838
00:40:59,760 --> 00:41:02,960
I'd had a bit of a break
from cooking for a while,
839
00:41:02,960 --> 00:41:05,200
so coming back to MasterChef
840
00:41:05,200 --> 00:41:08,200
was an opportunity
to get back into the kitchen.
841
00:41:08,200 --> 00:41:11,280
But I feel like I have
more to show and more to prove.
842
00:41:11,280 --> 00:41:14,680
So I'm hoping the flavour
combinations of this dessert
843
00:41:14,680 --> 00:41:16,880
will help me stand out
to the judges.
844
00:41:19,040 --> 00:41:21,600
You're entering the last
crucial stage of this cook.
845
00:41:21,600 --> 00:41:23,280
15 minutes to go.
846
00:41:23,280 --> 00:41:25,120
TOMMY: Whoo! Come on, guys!
847
00:41:25,120 --> 00:41:27,240
MICHAEL: Come on! Come on, guys!
Whoo!
848
00:41:29,320 --> 00:41:30,800
HARRY: That's it, Matty.
849
00:41:32,200 --> 00:41:34,160
Beautiful gnocchi. Come on, Ali.
850
00:41:34,160 --> 00:41:35,800
MICHAEL: You good, Dan?
Yep.
851
00:41:36,800 --> 00:41:38,280
MONTANA: Smells so good, Billie.
852
00:41:40,800 --> 00:41:42,960
Sarah, it smells amazing.
853
00:41:42,960 --> 00:41:44,880
SARAH: Rolling out the dough
for my roti,
854
00:41:44,880 --> 00:41:46,520
and it's coming together beautifully.
855
00:41:46,520 --> 00:41:48,840
I'm tasting this sarson ka saag
856
00:41:48,840 --> 00:41:54,920
and it's so tasty and nostalgic
and beautiful, and I'm loving it.
857
00:41:54,920 --> 00:42:00,120
But this pin is all of a sudden
feeling extremely heavy.
858
00:42:03,960 --> 00:42:05,720
Gosh. Now...
859
00:42:05,720 --> 00:42:09,320
..the pressure
is just building up in my mind.
860
00:42:10,960 --> 00:42:13,160
I have to just use it, no?
861
00:42:13,160 --> 00:42:15,320
Are you happy with the dish?
Yeah.
862
00:42:26,600 --> 00:42:28,520
MICHAEL: Sare, if you love it,
back yourself.
863
00:42:28,520 --> 00:42:29,960
You love it?
864
00:42:32,840 --> 00:42:36,760
This decision is huge,
because... (SIGHS)
865
00:42:36,760 --> 00:42:40,840
..if I go home wearing the pin,
I would never forgive myself.
866
00:42:40,840 --> 00:42:45,080
And on the flip side,
if I serve this dish
867
00:42:45,080 --> 00:42:47,360
and I'm safe
and I get to keep the pin,
868
00:42:47,360 --> 00:42:49,760
it would potentially
change the course
869
00:42:49,760 --> 00:42:51,760
of my time in this competition.
870
00:43:20,280 --> 00:43:22,000
What are you thinking?
871
00:43:25,760 --> 00:43:27,560
I think I'm just gonna play it.
872
00:43:27,560 --> 00:43:29,280
ALDO: Play it, don't play it -
873
00:43:29,280 --> 00:43:31,440
just make your mind up
and you're fine.
874
00:43:33,400 --> 00:43:35,680
I'm going to play it.
JOCK: You're going to play it?
875
00:43:35,680 --> 00:43:37,360
Yeah.
876
00:43:37,360 --> 00:43:39,520
Alright, Sarah's playing her pin.
877
00:43:39,520 --> 00:43:41,080
Yes, Sarah Todd!
878
00:43:42,600 --> 00:43:43,880
TOMMY: No regrets, right?
879
00:43:43,880 --> 00:43:45,760
What was the final decision?
880
00:43:45,760 --> 00:43:48,880
Um, I just don't want to risk it.
I just don't want to risk it.
881
00:43:48,880 --> 00:43:51,000
Alright. Up to the gantry.
You're safe.
882
00:43:51,000 --> 00:43:52,760
Yeah. Thank you.
Well done, Sarah.
883
00:43:52,760 --> 00:43:54,360
ANDY: Well done, Sarah.
ALDO: Well done, Sarah!
884
00:43:57,920 --> 00:43:59,440
Ugh! I've done it.
885
00:43:59,440 --> 00:44:00,920
And, I mean,
886
00:44:00,920 --> 00:44:04,280
to be honest,
I feel slightly relieved.
887
00:44:04,280 --> 00:44:06,880
I mean, the pressure of that pin.
888
00:44:06,880 --> 00:44:08,920
I mean, I thought
it was a good thing.
889
00:44:08,920 --> 00:44:10,440
You've done very well.
890
00:44:10,440 --> 00:44:13,680
I'm surrounded by
some of the best contestants
891
00:44:13,680 --> 00:44:15,360
in the MasterChef kitchen,
892
00:44:15,360 --> 00:44:19,000
and it's just not worth the risk
for me today.
893
00:44:19,000 --> 00:44:21,720
It's not worth the risk.
It's not worth the risk.
894
00:44:21,720 --> 00:44:23,600
I'm not going to have
any energy tomorrow.
895
00:44:25,760 --> 00:44:27,760
They're looking good, Ali.
896
00:44:27,760 --> 00:44:29,520
ALI: Sarah's just played
her immunity pin,
897
00:44:29,520 --> 00:44:31,680
but it just means the odds are worse.
898
00:44:31,680 --> 00:44:35,040
I'm now thinking, was this the day
really to make an experimental dish?
899
00:44:35,040 --> 00:44:37,800
But if I can pull it off,
hopefully, the judges love it.
900
00:44:37,800 --> 00:44:40,400
Haggis and gnocchi.
How's it all going, though?
901
00:44:40,400 --> 00:44:44,240
I've added some spinach into
my cavolo nero and fennel puree.
902
00:44:44,240 --> 00:44:46,920
I'll do a really nice,
fresh salad with basil and fennel
903
00:44:46,920 --> 00:44:48,440
to go on the top.
Yeah.
904
00:44:48,440 --> 00:44:50,480
I've made some bronze fennel oil...
Yeah.
905
00:44:50,480 --> 00:44:52,680
..with a little bit
of orange and lemon
906
00:44:52,680 --> 00:44:54,800
and just the haggis
is only really going to be
907
00:44:54,800 --> 00:44:57,200
a little kind of
crunchy, crispy element.
A crispy flourish on the top.
908
00:44:57,200 --> 00:44:58,200
Yeah.
OK.
909
00:44:58,200 --> 00:45:00,640
It's not really a big, you know,
haggis, you know, gnocchi.
910
00:45:00,640 --> 00:45:02,280
There's a lot going on here.
911
00:45:02,280 --> 00:45:04,240
I think, um...
912
00:45:04,240 --> 00:45:08,480
..gnocchi, puree, salad, lots of
different temperatures and textures.
913
00:45:08,480 --> 00:45:11,120
Yeah.
Really think about...
914
00:45:11,120 --> 00:45:13,520
I think, if you can
actually plate some up
915
00:45:13,520 --> 00:45:16,560
and figure out
how it looks and how it eats
916
00:45:16,560 --> 00:45:19,760
with enough time, if you do have it,
then I would do that.
917
00:45:19,760 --> 00:45:20,920
Yeah.
918
00:45:22,480 --> 00:45:23,960
Come on, guys!
919
00:45:23,960 --> 00:45:25,760
MICHAEL: Let's go, guys. Come on!
920
00:45:39,720 --> 00:45:40,800
Come on, Matt.
921
00:45:43,200 --> 00:45:46,520
After swapping out that broccoli
stalk for a gai lan stem,
922
00:45:46,520 --> 00:45:50,440
I'm really happy with how all
the elements are coming together.
923
00:45:50,440 --> 00:45:52,200
Matt's making tarragon emulsion.
924
00:45:52,200 --> 00:45:57,600
I'm going to use the gai lan leaves
in my tarragon and pistachio puree
925
00:45:57,600 --> 00:45:59,600
to give it a really nice
bright green colour.
926
00:46:00,960 --> 00:46:03,160
It's going to add the creamy
element to this dish
927
00:46:03,160 --> 00:46:04,840
and the creamy texture of this dish
928
00:46:04,840 --> 00:46:06,320
that's going to make it luxurious.
929
00:46:07,360 --> 00:46:08,960
So, it's adding fat through the nut,
930
00:46:08,960 --> 00:46:11,160
which you need in a dish
which is so lean
931
00:46:11,160 --> 00:46:13,360
because it's made
of mostly vegetables,
932
00:46:13,360 --> 00:46:15,600
and it'll add
some complexity to this dish.
933
00:46:19,640 --> 00:46:21,160
HARRY: That's it, Matty.
934
00:46:21,160 --> 00:46:23,840
I'm here in the competition
in MasterChef
935
00:46:23,840 --> 00:46:27,000
to affirm my passion for food.
936
00:46:29,560 --> 00:46:30,800
I mean, I'm a teacher,
937
00:46:30,800 --> 00:46:33,280
and part of my job
is to help kids find passion
938
00:46:33,280 --> 00:46:35,200
and students to find
the things they like.
939
00:46:35,200 --> 00:46:37,760
And now I'm getting that chance to
find something that I really love,
940
00:46:37,760 --> 00:46:40,760
and it makes me feel,
like, more whole as a person
941
00:46:40,760 --> 00:46:42,360
and, like, I know I've got somewhere
942
00:46:42,360 --> 00:46:44,680
that I fit in really well
within this world,
943
00:46:44,680 --> 00:46:46,160
so I'm not ready to go home.
944
00:46:49,560 --> 00:46:51,360
DANIEL: I'm happy with
all of my elements,
945
00:46:51,360 --> 00:46:53,640
but the judges are concerned about
946
00:46:53,640 --> 00:46:56,240
how it's all going to work together,
how it's all going to balance.
947
00:46:56,240 --> 00:46:59,680
So, I'm doing a test plate
so that I can try it all together.
948
00:47:06,080 --> 00:47:08,440
JULIE: Hey, Dan! Have you kaled it?
949
00:47:08,440 --> 00:47:10,400
(LAUGHS)
950
00:47:10,400 --> 00:47:12,080
Have I kaled it?
951
00:47:12,080 --> 00:47:14,000
Nailed it!
952
00:47:14,000 --> 00:47:16,080
Oh.
(LAUGHTER)
953
00:47:18,160 --> 00:47:19,560
I like it.
954
00:47:19,560 --> 00:47:21,360
I'm really happy with the way
this all worked.
955
00:47:21,360 --> 00:47:23,480
The flavours are there,
and they're well balanced.
956
00:47:23,480 --> 00:47:25,360
It's exactly what I was after.
957
00:47:25,360 --> 00:47:26,560
But...
958
00:47:27,560 --> 00:47:32,040
..there's something really bugging
me, and it's the colour of the broth.
959
00:47:32,040 --> 00:47:33,880
I just...I don't know
if I like a colour.
960
00:47:33,880 --> 00:47:35,600
It tastes great, but...
961
00:47:35,600 --> 00:47:38,880
You want it to be greener?
I want it brighter. Like, whiter.
962
00:47:39,920 --> 00:47:41,520
It's very dark green.
963
00:47:41,520 --> 00:47:45,640
And that kind of just blends in
with the dark green of the kale.
964
00:47:47,320 --> 00:47:49,280
I could probably brighten it up.
965
00:47:49,280 --> 00:47:51,840
I've got seven minutes,
and I'm weighing up the odds,
966
00:47:51,840 --> 00:47:54,480
and I go, "Do I have time
to make another broth?"
967
00:48:03,440 --> 00:48:06,280
I've got seven minutes,
and the broth is really annoying me.
968
00:48:08,480 --> 00:48:09,960
I want to put up a cracking dish,
969
00:48:09,960 --> 00:48:12,280
because I don't want
to go home today.
970
00:48:12,280 --> 00:48:13,440
KEYMA: How you doing, Dan?
971
00:48:15,120 --> 00:48:17,320
Just want to quickly
do another broth.
972
00:48:18,360 --> 00:48:19,800
Oh, my God.
973
00:48:22,000 --> 00:48:23,400
I've got...
974
00:48:23,400 --> 00:48:26,640
..seven minutes just to whip up
another quick broth.
975
00:48:27,880 --> 00:48:29,880
I reckon I should be able
to do it in time.
976
00:48:29,880 --> 00:48:32,160
I just don't like the colour of it.
It tastes great, but...
977
00:48:32,160 --> 00:48:34,800
Just knock off some of the skins,
make it a bit brighter,
978
00:48:34,800 --> 00:48:37,520
which will offset on the kale,
979
00:48:37,520 --> 00:48:40,840
be a little bit lighter
on the bitterness and, uh, yeah.
980
00:48:40,840 --> 00:48:42,160
Come on, Dan.
981
00:48:42,160 --> 00:48:45,320
Look, I'm playing with
some really big names today.
982
00:48:45,320 --> 00:48:47,640
I may as well try and make it
really nice and pretty,
983
00:48:47,640 --> 00:48:49,120
and taste as best I can.
984
00:48:50,680 --> 00:48:52,040
Final decisions, guys!
985
00:48:52,040 --> 00:48:53,600
You've only got five minutes to go!
986
00:48:53,600 --> 00:48:56,360
(SPECTATORS SHOUT ENCOURAGEMENT)
987
00:48:57,840 --> 00:49:00,520
Come on, guys!
Come on, guys! Bring it home!
988
00:49:01,600 --> 00:49:03,080
Come on, Ali!
989
00:49:03,080 --> 00:49:04,680
ALL: Whoo!
990
00:49:04,680 --> 00:49:06,760
ALI: Just for dramatic flair.
991
00:49:08,160 --> 00:49:10,360
All the elements are ready,
and I'm pan-frying the gnocchi
992
00:49:10,360 --> 00:49:12,480
so I can actually put a little
selection of this together
993
00:49:12,480 --> 00:49:13,480
and taste it.
994
00:49:13,480 --> 00:49:15,320
Yeah, it's nice. Well, I like it.
995
00:49:16,320 --> 00:49:18,240
To plate up, I've got my green puree
996
00:49:18,240 --> 00:49:21,400
with basil, cavolo nero,
spinach and fennel.
997
00:49:21,400 --> 00:49:23,600
I've got my gnocchi,
bronze fennel oil,
998
00:49:23,600 --> 00:49:25,320
I sprinkle the haggis over the top.
999
00:49:25,320 --> 00:49:27,960
And because the sauce
is quite thick and flavourful,
1000
00:49:27,960 --> 00:49:30,400
I've got wedges of orange
to kind of cut through it.
1001
00:49:30,400 --> 00:49:32,240
MONTANA: Very green, Ali.
Looks gorgeous.
1002
00:49:32,240 --> 00:49:34,200
This is a creative
and experimental dish
1003
00:49:34,200 --> 00:49:35,960
and, hopefully, the judges like it.
1004
00:49:38,040 --> 00:49:39,720
Come on, guys!
MICHAEL: Come on!
1005
00:49:39,720 --> 00:49:41,400
(WHOOPING AND APPLAUSE)
1006
00:49:41,400 --> 00:49:43,000
Go, Dan. Go hard, baby.
1007
00:49:45,560 --> 00:49:47,280
Come on, Billie.
1008
00:49:51,200 --> 00:49:52,680
HARRY: Boys, make it beautiful.
1009
00:49:52,680 --> 00:49:56,200
I plate up my dish, and
as I'm eating it and tasting it,
1010
00:49:56,200 --> 00:49:58,160
it is eating really nicely together.
1011
00:49:58,160 --> 00:50:00,800
It's got the firmness
of the gai lan stem,
1012
00:50:00,800 --> 00:50:04,640
it's got creaminess and fat
from the oil and the puree,
1013
00:50:04,640 --> 00:50:06,360
and it's got that
crispy leaf as well.
1014
00:50:06,360 --> 00:50:08,120
Happy?
It's good.
1015
00:50:08,120 --> 00:50:09,920
A bit more acidity, I think.
Yeah.
1016
00:50:09,920 --> 00:50:11,600
I think I've got the balance right.
1017
00:50:11,600 --> 00:50:15,000
I've got the textures I want
in the dish, and it's tasting good.
1018
00:50:15,000 --> 00:50:17,360
But it's so unfamiliar to me,
1019
00:50:17,360 --> 00:50:19,560
and it's not a dish
I've ever seen before.
1020
00:50:19,560 --> 00:50:22,920
So, I'm still confused
about whether it's great
1021
00:50:22,920 --> 00:50:25,560
or whether it's absolutely terrible
and the judges will hate it.
1022
00:50:25,560 --> 00:50:27,880
I've just got to wait till
the tasting to find out.
1023
00:50:27,880 --> 00:50:30,520
We've only got three minutes to go!
1024
00:50:30,520 --> 00:50:32,800
MICHAEL: Let's go, guys! Come on!
ALDO: Come on, guys!
1025
00:50:35,840 --> 00:50:37,680
Yep.
Go, Dan.
1026
00:50:37,680 --> 00:50:39,760
Stay cool as a cucumber, Dan.
1027
00:50:39,760 --> 00:50:41,680
DAN: I really love
the way this one looks.
1028
00:50:41,680 --> 00:50:43,200
It's like chalk and cheese
from the other one.
1029
00:50:43,200 --> 00:50:44,840
It's so much brighter,
so much vibrant -
1030
00:50:44,840 --> 00:50:47,640
exactly what I was...
actually imagined in my head.
1031
00:50:47,640 --> 00:50:49,200
It's tasting just as good
as the first one.
1032
00:50:49,200 --> 00:50:50,760
Just looks a bit prettier.
1033
00:50:50,760 --> 00:50:53,760
I've got my kale on the plate,
I've got my oil there,
1034
00:50:53,760 --> 00:50:55,920
and then I'm thinking,
it just needs something else.
1035
00:50:57,040 --> 00:50:59,480
I'm going to chuck
some flowers on it too.
1036
00:50:59,480 --> 00:51:01,320
HARRY: You got it, Dan.
1037
00:51:01,320 --> 00:51:04,120
MEL: Wheeeey!
(ANDY LAUGHS)
1038
00:51:06,560 --> 00:51:08,040
Hurry up! Get it on the plate!
1039
00:51:08,040 --> 00:51:10,040
You've only got one minute! Come on!
One minute! Come on!
1040
00:51:10,040 --> 00:51:11,240
One minute!
1041
00:51:18,520 --> 00:51:22,000
To plate up, I pour some
passionfruit and coconut gel
1042
00:51:22,000 --> 00:51:24,360
in the centre
of the curry leaf parfait,
1043
00:51:24,360 --> 00:51:27,000
put some white chocolate
spiced crumbs on top,
1044
00:51:27,000 --> 00:51:30,920
and then finish off
with some more coconut gel
1045
00:51:30,920 --> 00:51:32,400
and the sugared curry leaves.
1046
00:51:33,760 --> 00:51:36,280
I'm definitely worried
about this brief.
1047
00:51:38,080 --> 00:51:41,560
I only picked one item
from the herb wall
1048
00:51:41,560 --> 00:51:43,120
and, looking around,
1049
00:51:43,120 --> 00:51:46,520
everyone else's dishes
are through and through green,
1050
00:51:46,520 --> 00:51:48,360
and mine is white.
1051
00:51:48,360 --> 00:51:50,080
If the judges don't think I have
1052
00:51:50,080 --> 00:51:52,640
enough curry leaf flavour
in this dessert,
1053
00:51:52,640 --> 00:51:54,320
I could be going home.
1054
00:51:56,000 --> 00:51:58,920
It's been a big day,
but, gantry, let's go!
1055
00:51:58,920 --> 00:52:02,880
ALL: Ten! Nine! Eight! Seven!
1056
00:52:02,880 --> 00:52:08,600
Six! Five! Four! Three! Two! One!
1057
00:52:08,600 --> 00:52:09,720
JOCK: That's it!
1058
00:52:09,720 --> 00:52:11,440
MICHAEL: Great cooking, guys.
1059
00:52:11,440 --> 00:52:13,120
(CHEERING AND APPLAUSE)
Well done.
1060
00:52:13,120 --> 00:52:16,520
Ohh. Well done, you.
Well done, you.
1061
00:52:16,520 --> 00:52:17,800
Well done, guys.
1062
00:52:19,000 --> 00:52:20,440
Well done, bro.
1063
00:52:20,440 --> 00:52:21,800
Looks good. You got your broth?
1064
00:52:23,000 --> 00:52:24,840
DANIEL: I'm not ready
for my time to be over,
1065
00:52:24,840 --> 00:52:26,400
but I would have never
been able to do this,
1066
00:52:26,400 --> 00:52:28,320
you know, like,
five, six weeks ago now.
1067
00:52:28,320 --> 00:52:30,520
So, I'm really happy with that.
1068
00:52:36,040 --> 00:52:39,680
So, I came here to kind of
reclaim my identity.
1069
00:52:41,480 --> 00:52:45,400
Like a little kind of, you know,
reinvention after the kids,
1070
00:52:45,400 --> 00:52:48,120
and after the career and
everything I've done in my life.
1071
00:52:48,120 --> 00:52:50,760
It just felt like...
I never even thought I'd get in.
1072
00:52:50,760 --> 00:52:52,160
I don't want to be greedy,
1073
00:52:52,160 --> 00:52:54,760
but I would like to stay
a little bit longer, if that's OK.
1074
00:53:04,120 --> 00:53:05,240
enjoy another serving
1075
00:53:05,240 --> 00:53:06,800
or savour past seasons at:
1076
00:53:15,640 --> 00:53:16,840
JOCK: Here he is.
MEL: Ooh!
1077
00:53:16,840 --> 00:53:17,960
DANIEL: Hey, guys.
1078
00:53:23,800 --> 00:53:25,160
Sauce away, mate.
Yeah?
1079
00:53:25,160 --> 00:53:26,760
MEL: Just go ahead.
You got a spoon or are you...?
1080
00:53:26,760 --> 00:53:28,200
Thank you, mate.
1081
00:53:28,200 --> 00:53:29,640
No. Thank YOU.
1082
00:53:29,640 --> 00:53:32,440
DANIEL: I've never made
anything this pretty.
1083
00:53:32,440 --> 00:53:35,080
It's a little piece of braised kale
1084
00:53:35,080 --> 00:53:37,800
with some flowers
and a light-green broth.
1085
00:53:37,800 --> 00:53:40,120
This is so not me.
And I'm just stoked.
1086
00:53:40,120 --> 00:53:42,160
(CHUCKLES)
1087
00:53:42,160 --> 00:53:44,040
Please, introduce your dish.
1088
00:53:44,040 --> 00:53:46,160
This is my braised kale
1089
00:53:46,160 --> 00:53:48,200
with a vibrant cucumber broth
1090
00:53:48,200 --> 00:53:52,000
with aniseed
and cinnamon chilli oil.
1091
00:53:54,440 --> 00:53:56,160
And does it kind of blow your mind
1092
00:53:56,160 --> 00:53:59,000
that we're nearly halfway through
the competition
1093
00:53:59,000 --> 00:54:03,520
and would you have ever conceived of
making a chilled cucumber broth
1094
00:54:03,520 --> 00:54:07,440
with a kale on kale on kale thing?
1095
00:54:07,440 --> 00:54:08,520
Never.
1096
00:54:09,680 --> 00:54:12,280
I'm... Yeah, I'm proud as punch
with that.
1097
00:54:12,280 --> 00:54:14,680
I think we all remember the disdain
1098
00:54:14,680 --> 00:54:17,440
in which you approached
that kale challenge.
1099
00:54:17,440 --> 00:54:19,840
And today, you've chosen to
lean in to that,
1100
00:54:19,840 --> 00:54:22,360
which shows a heap of growth,
as it is.
1101
00:54:22,360 --> 00:54:25,960
I've come to actually...
like it, kale.
1102
00:54:25,960 --> 00:54:28,280
Sorry, what?
I've come to like it.
1103
00:54:28,280 --> 00:54:29,760
(LAUGHS)
1104
00:54:29,760 --> 00:54:31,880
I noticed that you changed kale.
1105
00:54:31,880 --> 00:54:34,560
So, you had the standard, regular...
Curly one.
1106
00:54:34,560 --> 00:54:36,520
..the kale that was on
your kale matrix,
1107
00:54:36,520 --> 00:54:39,160
and then you've swapped that out
for cavolo nero, I noticed.
1108
00:54:39,160 --> 00:54:40,160
I have, yes.
1109
00:54:40,160 --> 00:54:43,720
You know, the biggest thing here
was, "How would this tie in together
as a dish? How would it eat?"
1110
00:54:43,720 --> 00:54:46,280
And that kale I don't think
would have worked
1111
00:54:46,280 --> 00:54:47,920
in the same way that this has,
1112
00:54:47,920 --> 00:54:50,080
how it's gone tender
and it drapes around.
1113
00:54:50,080 --> 00:54:52,320
The other one
was a bit curly and rough.
1114
00:54:52,320 --> 00:54:54,280
I love that...I love that
you're thinking this way!
1115
00:54:54,280 --> 00:54:58,000
Like, it's just...
it's such a transformation
1116
00:54:58,000 --> 00:55:01,360
from the Daniel that first walked in
the MasterChef Kitchen.
1117
00:55:01,360 --> 00:55:04,120
Honestly, the way you're talking
and thinking about food,
1118
00:55:04,120 --> 00:55:07,440
the way you're making good decisions
during a cook,
1119
00:55:07,440 --> 00:55:09,840
it's stuff like that
that wins the competition.
1120
00:55:09,840 --> 00:55:11,480
Yep.
MEL: Alright, thanks so much.
1121
00:55:11,480 --> 00:55:13,920
Thanks very much.
Thanks, Daniel.
ANDY: Thanks, mate.
1122
00:55:16,400 --> 00:55:18,000
Well, well, well.
1123
00:55:18,000 --> 00:55:21,480
If you'd put this
in a...a line of dishes,
1124
00:55:21,480 --> 00:55:24,720
you would never, in a million years,
have picked that Daniel cooked it.
1125
00:55:24,720 --> 00:55:26,040
No, sir.
1126
00:55:26,040 --> 00:55:28,840
It looks beautiful.
It really does look very striking.
1127
00:56:01,480 --> 00:56:04,480
I absolutely love that.
1128
00:56:04,480 --> 00:56:05,840
What a dish.
1129
00:56:05,840 --> 00:56:11,760
That change in the kale from curly
kale to cavolo nero - smart move.
1130
00:56:11,760 --> 00:56:13,600
It's more tender.
1131
00:56:13,600 --> 00:56:16,720
The braising liquor that he used
for the kale, fantastic, brilliant.
1132
00:56:16,720 --> 00:56:22,120
But the balance that he's got
in the cucumber soup
1133
00:56:22,120 --> 00:56:24,040
is what I'm really impressed with.
1134
00:56:24,040 --> 00:56:25,760
It is beautifully seasoned.
1135
00:56:25,760 --> 00:56:28,160
There's a perfect balance of acidity.
1136
00:56:28,160 --> 00:56:30,480
He was correcting that all the way up
to the dying minutes.
1137
00:56:30,480 --> 00:56:32,240
Did you see him
peeling the cucumber and...?
1138
00:56:32,240 --> 00:56:33,880
Yeah, two minutes to go.
1139
00:56:33,880 --> 00:56:35,120
It was so impressive to watch.
1140
00:56:37,400 --> 00:56:41,360
The Daniel that walked in on day one
versus this particular Daniel,
1141
00:56:41,360 --> 00:56:42,840
it's night and day
1142
00:56:42,840 --> 00:56:45,800
because there is a lot of
consideration, a lot of intellect,
1143
00:56:45,800 --> 00:56:49,000
a lot of deft movement
within all of the elements
1144
00:56:49,000 --> 00:56:51,160
in order to make them
perfectly balanced.
1145
00:56:52,920 --> 00:56:55,040
The oil, with all of
its complexity -
1146
00:56:55,040 --> 00:56:56,600
it's not just
a straight-up chilli oil.
1147
00:56:56,600 --> 00:56:58,160
There's so many aromats going on.
1148
00:56:58,160 --> 00:57:00,280
And it's the last thing
you experience,
1149
00:57:00,280 --> 00:57:02,920
and it's really begging you
not to forget it as a dish.
1150
00:57:02,920 --> 00:57:09,160
I think the most, uh, pleasing thing
about Daniel in this dish
1151
00:57:09,160 --> 00:57:10,720
is his palate.
1152
00:57:10,720 --> 00:57:13,080
And I think that's probably
a testament
1153
00:57:13,080 --> 00:57:15,200
to how far he's actually come.
1154
00:57:15,200 --> 00:57:17,320
I want Daniel to continue
to cook like this
1155
00:57:17,320 --> 00:57:19,160
'cause that's one of
the better dishes that we've had
1156
00:57:19,160 --> 00:57:20,680
in this competition so far,
1157
00:57:20,680 --> 00:57:22,560
in terms of complexity,
in terms of execution,
1158
00:57:22,560 --> 00:57:24,160
in terms of hitting the brief.
1159
00:57:24,160 --> 00:57:25,680
It's only up from here.
1160
00:57:32,960 --> 00:57:34,480
Matt.
Andy.
1161
00:57:34,480 --> 00:57:35,840
How you goin'?
1162
00:57:48,600 --> 00:57:50,120
Matt, what's the dish?
1163
00:57:50,120 --> 00:57:51,720
Uh, I've made you brassicas...
1164
00:57:54,280 --> 00:57:57,240
..with tarragon and pistachio.
1165
00:57:57,240 --> 00:57:59,400
Roller-coaster cook for you.
It was.
1166
00:58:00,960 --> 00:58:02,720
We started off with broccoli.
We did.
1167
00:58:02,720 --> 00:58:06,040
And we took a squint
at the, uh, wall,
1168
00:58:06,040 --> 00:58:07,720
realised there was
no broccoli on there.
1169
00:58:07,720 --> 00:58:10,040
Yeah. (LAUGHS)
So, how did you pivot?
1170
00:58:10,040 --> 00:58:13,080
Um, so, I went and had a look
at the wall,
1171
00:58:13,080 --> 00:58:15,720
um, and I went to trusty gai lan.
1172
00:58:15,720 --> 00:58:19,400
I mean, I think this one, I'm pretty
confident it meets the brief.
1173
00:58:19,400 --> 00:58:20,720
JOCK: Yeah.
1174
00:58:20,720 --> 00:58:22,680
Basically, everything on the plate
there is from the wall.
1175
00:58:22,680 --> 00:58:23,680
100%.
1176
00:58:23,680 --> 00:58:25,680
ANDY: Let's put you out of
your misery. It hits the brief.
1177
00:58:25,680 --> 00:58:27,040
JOCK: Yeah, it hits the brief,
totally.
1178
00:58:27,040 --> 00:58:30,080
Do you think you would have missed
the brief if you did the broccoli?
1179
00:58:30,080 --> 00:58:31,920
Well, you said I would,
so, probably.
1180
00:58:31,920 --> 00:58:33,600
(ALL LAUGH)
1181
00:58:33,600 --> 00:58:35,360
That's the right answer.
1182
00:58:36,720 --> 00:58:40,160
MATT: This was definitely a cook
that put me out of my comfort zone.
1183
00:58:40,160 --> 00:58:43,280
Not usually you would find me
cooking with all green things.
1184
00:58:43,280 --> 00:58:46,520
You know, protein is my safety
'cause I think I cook them well.
1185
00:58:46,520 --> 00:58:48,720
And to cook without a protein,
it challenged me,
1186
00:58:48,720 --> 00:58:50,880
but it also made me
think about the dish
1187
00:58:50,880 --> 00:58:52,760
a lot more than I would usually,
probably.
1188
00:58:53,800 --> 00:58:55,200
Thanks, mate.
Thank you.
1189
00:58:55,200 --> 00:58:56,920
Thank you very much.
1190
00:59:03,720 --> 00:59:05,600
Good to go?
Yeah.
1191
00:59:18,200 --> 00:59:22,040
That was an absolute master class
in vegetarian cooking.
1192
00:59:22,040 --> 00:59:26,080
Very substantial, and I'm quite
shocked to see a dish
1193
00:59:26,080 --> 00:59:30,200
as fully realised and perfectly
balanced as that in here.
1194
00:59:30,200 --> 00:59:32,320
Because, usually, it takes years
1195
00:59:32,320 --> 00:59:34,720
to be able to hone
that specific style
1196
00:59:34,720 --> 00:59:36,520
of literally nowhere to hide.
1197
00:59:36,520 --> 00:59:38,640
That is magic tricks and then some.
1198
00:59:38,640 --> 00:59:41,520
On a pivot as well, don't forget.
On a pivot. Yep.
1199
00:59:42,720 --> 00:59:47,080
Even down to how tender
the gai lan was, from stalk to tip.
1200
00:59:47,080 --> 00:59:49,320
The pistachio and tarragon cream
1201
00:59:49,320 --> 00:59:51,280
is, like, perfectly seasoned -
1202
00:59:51,280 --> 00:59:54,000
the perfect balance between
the nuttiness of the pistachio
1203
00:59:54,000 --> 00:59:56,360
and that aniseed hint
from the tarragon.
1204
00:59:56,360 --> 00:59:59,840
Amazing complexity and simplicity,
at the same time.
1205
00:59:59,840 --> 01:00:02,560
In and amongst that,
that rich dark-green pool
1206
01:00:02,560 --> 01:00:04,600
of cavolo nero oil...
1207
01:00:04,600 --> 01:00:07,960
Come on! Get after it!
It was just delicious.
1208
01:00:07,960 --> 01:00:10,440
Even down to the crunch of, like,
you know, kale chips.
1209
01:00:10,440 --> 01:00:13,080
I never thought I'd say this, but...
Here we go. Here we go.
1210
01:00:13,080 --> 01:00:14,760
..actually, kale chips...
1211
01:00:14,760 --> 01:00:17,840
In this, I'm... Here, I'll have it.
What about the kale chips?
1212
01:00:17,840 --> 01:00:19,320
I'll have it. I liked it.
1213
01:00:19,320 --> 01:00:21,560
There we go!
(LAUGHS)
1214
01:00:21,560 --> 01:00:23,320
I think this was...
1215
01:00:23,320 --> 01:00:25,360
..Matt's best dish.
1216
01:00:30,960 --> 01:00:32,360
ANDY: Hey, Ali.
MEL: Ali.
1217
01:00:32,360 --> 01:00:33,960
Ali.
1218
01:00:35,120 --> 01:00:38,200
Today, I wanted to make a dish that
was quite experimental and creative
1219
01:00:38,200 --> 01:00:40,960
and I really hope the judges
are gonna like it.
1220
01:00:43,160 --> 01:00:45,480
What have you made us?
I've made green gnocchi.
1221
01:00:45,480 --> 01:00:49,960
The green sauce is roasted fennel,
cavolo nero, some spinach,
1222
01:00:49,960 --> 01:00:51,800
um, some basil
1223
01:00:51,800 --> 01:00:54,360
and the bronze fennel oil,
1224
01:00:54,360 --> 01:00:56,400
with a haggis crumb.
1225
01:00:56,400 --> 01:00:59,040
And then...you went to town
on the garnish.
1226
01:00:59,040 --> 01:01:01,120
Orange - where did that come from?
1227
01:01:01,120 --> 01:01:04,080
Um, well, I kinda just thought
it needs a little lift.
1228
01:01:04,080 --> 01:01:06,840
I find the orange is quite
complementary to the fennel
1229
01:01:06,840 --> 01:01:09,960
and it just gives a nice little pop
of kind of flavour
1230
01:01:09,960 --> 01:01:11,440
and kind of brightness.
1231
01:01:12,720 --> 01:01:14,400
Thanks, Ali.
OK.
1232
01:01:46,680 --> 01:01:48,920
I love Ali. I love haggis.
1233
01:01:48,920 --> 01:01:50,800
I love gnocchi.
1234
01:01:50,800 --> 01:01:53,400
This dish...I do not love.
1235
01:01:55,440 --> 01:01:58,880
The problem with this dish
is that it is confused.
1236
01:01:58,880 --> 01:02:00,080
Mm.
1237
01:02:00,080 --> 01:02:02,000
Let's talk about the gnocchi.
1238
01:02:02,000 --> 01:02:05,280
It's beautiful - it's pillowy soft,
it's beautifully cooked.
1239
01:02:05,280 --> 01:02:08,040
But the orange on top is confusing.
1240
01:02:08,040 --> 01:02:10,000
Bronze fennel, haggis...
1241
01:02:11,720 --> 01:02:15,040
MEL: It does feel like
an amalgamation of lots of ideas.
1242
01:02:15,040 --> 01:02:17,800
You know, the fennel and orange
goes together.
1243
01:02:17,800 --> 01:02:20,880
There's a pesto-y
kind of idea there.
1244
01:02:20,880 --> 01:02:24,040
I think it definitely
hits the...the celebration
1245
01:02:24,040 --> 01:02:26,040
with this vibrant green sauce.
1246
01:02:26,040 --> 01:02:28,240
But when you dive in,
it's quite heavy.
1247
01:02:28,240 --> 01:02:31,600
And then, in Ali's attempt
to freshen up with the orange,
1248
01:02:31,600 --> 01:02:34,480
for me, it just...
it doesn't really work at all.
1249
01:02:41,640 --> 01:02:44,120
BILLIE: The thing that I'm most
worried about with this dish
1250
01:02:44,120 --> 01:02:46,640
is, "Have I hit the brief?"
1251
01:02:46,640 --> 01:02:48,480
Hello.
1252
01:02:48,480 --> 01:02:49,720
Billie.
Hi.
1253
01:02:51,960 --> 01:02:53,400
OK.
1254
01:02:55,920 --> 01:02:59,600
Is there enough curry leaf in there
to keep me safe?
1255
01:03:14,080 --> 01:03:15,600
Billie, what's the dish?
1256
01:03:15,600 --> 01:03:18,000
Uh, it's a curry-leaf parfait
1257
01:03:18,000 --> 01:03:19,880
with passionfruit, coconut
1258
01:03:19,880 --> 01:03:21,840
and spiced white chocolate.
1259
01:03:21,840 --> 01:03:23,720
MEL: Um, interesting flavours.
1260
01:03:23,720 --> 01:03:27,120
These are not logical things
to necessarily pair together...
1261
01:03:27,120 --> 01:03:29,040
BILLIE: Yeah. Yeah.
..in a way.
1262
01:03:29,040 --> 01:03:30,640
You seem to be
coming out of your shell
1263
01:03:30,640 --> 01:03:32,200
at this point in the competition.
1264
01:03:32,200 --> 01:03:35,240
Is that because you're sensing
that now is the time to strike
1265
01:03:35,240 --> 01:03:38,080
and really dig your heels in
so you stay right till the end?
1266
01:03:38,080 --> 01:03:39,640
Yeah, yeah.
1267
01:03:39,640 --> 01:03:41,440
It's really getting down there.
1268
01:03:41,440 --> 01:03:43,720
Um, it feels like we've been here
for a long time.
1269
01:03:43,720 --> 01:03:46,200
Yep.
But, um, there's only 15 left.
1270
01:03:46,200 --> 01:03:47,960
So, it really...
1271
01:03:47,960 --> 01:03:52,720
I mean, from last experience,
it goes really fast from here, so...
1272
01:03:52,720 --> 01:03:55,640
I've got one question,
final question, about the dish.
1273
01:03:55,640 --> 01:03:57,920
Because I think
you're the only person
1274
01:03:57,920 --> 01:04:00,800
who has only picked
one ingredient off the wall...
1275
01:04:00,800 --> 01:04:02,440
Yeah. Yep.
1276
01:04:02,440 --> 01:04:04,200
..to kind of celebrate the wall.
Mm-hm.
1277
01:04:04,200 --> 01:04:09,160
So, is the curry leaf
going to do that?
1278
01:04:09,160 --> 01:04:11,160
Um...
1279
01:04:11,160 --> 01:04:13,080
I bloody hope so, Andy.
1280
01:04:13,080 --> 01:04:14,280
(LAUGHTER)
1281
01:04:14,280 --> 01:04:16,040
So, one way to find out.
1282
01:04:16,040 --> 01:04:17,920
We'll taste.
Rightio.
Thank you.
1283
01:04:17,920 --> 01:04:19,200
Thanks, Billie.
1284
01:04:24,560 --> 01:04:27,320
It's a, uh, very
restauranty-looking dish, isn't it?
1285
01:04:27,320 --> 01:04:28,520
Mm-hm.
1286
01:04:41,640 --> 01:04:43,000
Wow.
1287
01:04:43,000 --> 01:04:45,080
What a dessert.
That's crazy, that one.
1288
01:04:45,080 --> 01:04:46,480
What a dessert!
1289
01:04:46,480 --> 01:04:48,760
ANDY: That is, like...
1290
01:04:48,760 --> 01:04:51,680
That's a 10. Like, it doesn't get
any better than that.
1291
01:04:51,680 --> 01:04:53,480
An interesting concept,
1292
01:04:53,480 --> 01:04:55,680
the execution of the concept
1293
01:04:55,680 --> 01:04:58,880
and the flavour, the overall balance
and flavour of the dish,
1294
01:04:58,880 --> 01:05:00,280
that's a 10.
1295
01:05:00,280 --> 01:05:04,520
Literally, it starts out
as acidic passionfruit.
1296
01:05:04,520 --> 01:05:06,600
Then you get the curry leaf...
Yeah.
1297
01:05:06,600 --> 01:05:10,080
..which then transforms it
into the garam masala.
1298
01:05:10,080 --> 01:05:12,080
And then the sweetness of
the white chocolate goes through,
1299
01:05:12,080 --> 01:05:13,520
and then it just goes on loop...
1300
01:05:13,520 --> 01:05:15,240
(LAUGHS) Yeah.
..on loop, on loop.
1301
01:05:15,240 --> 01:05:18,200
And it's...and the good thing
is that the last flavour
that you're tasting is curry leaf.
1302
01:05:18,200 --> 01:05:20,800
So, um, definitely
a celebration of the wall,
1303
01:05:20,800 --> 01:05:22,800
albeit one ingredient.
1304
01:05:22,800 --> 01:05:24,360
I love that parfait.
1305
01:05:24,360 --> 01:05:28,000
It's undeniably curry leaf,
absolutely all the way.
1306
01:05:28,000 --> 01:05:30,840
And then you put that lens
of beautiful garam masala spice
1307
01:05:30,840 --> 01:05:32,480
over the top of it,
1308
01:05:32,480 --> 01:05:35,000
and you have something
that sort of feels familiar
1309
01:05:35,000 --> 01:05:37,600
and is, yet,
completely unlike anything
1310
01:05:37,600 --> 01:05:39,280
any of us have ever had before.
1311
01:05:39,280 --> 01:05:43,600
I could see that on a fine-dining,
south-Asian-inspired restaurant
1312
01:05:43,600 --> 01:05:45,080
any day of the week.
1313
01:05:45,080 --> 01:05:46,680
It's absolutely beautiful.
1314
01:05:46,680 --> 01:05:48,240
JOCK: This is, I think,
what has been missing
1315
01:05:48,240 --> 01:05:50,280
out of Billie's consistency.
1316
01:05:50,280 --> 01:05:52,040
It's, like...it's consistent cooking
1317
01:05:52,040 --> 01:05:54,520
but there hasn't been a dish that's,
like, really poked its head out
1318
01:05:54,520 --> 01:05:57,680
in the way this has,
with flavours and balance
1319
01:05:57,680 --> 01:05:59,680
that are going on
and make you pay attention to it
1320
01:05:59,680 --> 01:06:01,120
and you want to eat more of.
1321
01:06:01,120 --> 01:06:03,720
That's a danger for anyone else
that's in the competition.
1322
01:06:05,120 --> 01:06:07,760
It's dishes like that
that win this competition.
1323
01:06:07,760 --> 01:06:09,040
Mm.
1324
01:06:12,160 --> 01:06:15,600
Well, you all certainly tried
to conquer the wall today.
1325
01:06:15,600 --> 01:06:19,040
But in round one, some of you
found it insurmountable.
1326
01:06:19,040 --> 01:06:21,640
You then had to utilise
those ingredients
1327
01:06:21,640 --> 01:06:23,520
that landed you in round two
1328
01:06:23,520 --> 01:06:25,920
to get you out of the firing line.
1329
01:06:27,600 --> 01:06:29,320
Let's go through them, one by one.
1330
01:06:31,680 --> 01:06:32,680
Daniel...
1331
01:06:33,840 --> 01:06:37,600
..your broth, it was complex
and perfectly balanced.
1332
01:06:37,600 --> 01:06:41,760
But more than that, every decision
that you made in the cook,
1333
01:06:41,760 --> 01:06:43,400
it improved the dish.
1334
01:06:45,600 --> 01:06:49,600
Honestly, mate, everything that
you've learned in this competition
1335
01:06:49,600 --> 01:06:52,120
was in that bowl,
and we absolutely loved it.
1336
01:06:52,120 --> 01:06:53,600
More, please.
1337
01:06:56,680 --> 01:06:58,200
Matt...
1338
01:06:58,200 --> 01:07:01,120
..every single element
was at its peak.
1339
01:07:03,200 --> 01:07:05,400
It was a stand-out dish from you.
1340
01:07:09,040 --> 01:07:13,400
It showed just what you're capable
of in this competition and beyond.
1341
01:07:15,640 --> 01:07:16,720
Billie...
1342
01:07:16,720 --> 01:07:19,120
..what you put on the plate today...
1343
01:07:20,280 --> 01:07:23,080
..was testament as to
why you won your season.
1344
01:07:24,640 --> 01:07:26,320
It was delicious
1345
01:07:26,320 --> 01:07:28,720
and it was masterfully executed.
1346
01:07:31,120 --> 01:07:32,600
Ali...
1347
01:07:32,600 --> 01:07:36,400
..you're an inventive cook
who always pushes the boat out.
1348
01:07:37,440 --> 01:07:40,400
And that dish was no different.
It really made us think.
1349
01:07:42,040 --> 01:07:45,360
But, in the end, it left us confused.
1350
01:07:47,280 --> 01:07:50,400
On a day when everyone else
hit the bullseye,
1351
01:07:50,400 --> 01:07:52,840
unfortunately, you missed the target.
1352
01:07:52,840 --> 01:07:55,600
I'm sorry, Ali. You're going home.
1353
01:07:55,600 --> 01:07:56,720
OK.
1354
01:07:59,600 --> 01:08:03,560
Honestly, Ali,
we are so glad and grateful
1355
01:08:03,560 --> 01:08:06,520
that you signed up for
this crazy MasterChef experience.
1356
01:08:07,680 --> 01:08:09,480
How's it been for you,
in the MasterChef kitchen?
1357
01:08:09,480 --> 01:08:12,120
It's definitely pushed me to
be more creative
1358
01:08:12,120 --> 01:08:14,560
and more thoughtful about
what I put on the plate.
1359
01:08:14,560 --> 01:08:16,080
And for that,
I'll be forever grateful
1360
01:08:16,080 --> 01:08:18,160
'cause it's set me on a path
to a new cooking adventure
1361
01:08:18,160 --> 01:08:20,800
and that's fantastic -
I'm really grateful for that.
1362
01:08:21,840 --> 01:08:24,400
Time to say goodbye.
OK.
1363
01:08:27,960 --> 01:08:30,280
Well done, Ali.
Thank you.
1364
01:08:30,280 --> 01:08:31,840
Oh, look, I'm really proud
of myself.
1365
01:08:31,840 --> 01:08:34,720
I'm proud of myself
that I even got in this competition.
1366
01:08:35,760 --> 01:08:39,880
It's a really important little
voyage that I've just undertaken,
1367
01:08:39,880 --> 01:08:42,600
to do something for myself,
to find out who I am,
1368
01:08:42,600 --> 01:08:45,720
and to explore something
with passion.
1369
01:08:45,720 --> 01:08:47,640
ALDO: Yes, Ali!
(CHEERING AND APPLAUSE)
1370
01:08:47,640 --> 01:08:51,040
And I'll take all these memories
with me forever.
1371
01:08:51,040 --> 01:08:55,000
Give it up for Ali, everybody!
1372
01:08:55,000 --> 01:08:57,360
(CHEERING)
1373
01:08:57,360 --> 01:08:59,520
ANNOUNCER: This week
on MasterChef Australia,
1374
01:08:59,520 --> 01:09:02,640
it's a hive of inspiration.
1375
01:09:02,640 --> 01:09:03,960
Wow!
1376
01:09:03,960 --> 01:09:06,840
I couldn't have dreamt this dessert
up in my wildest dreams.
1377
01:09:06,840 --> 01:09:09,720
Whether they're surrounded
by works of art...
1378
01:09:09,720 --> 01:09:12,440
BILLIE: It's astonishing.
It's just so magical.
1379
01:09:12,440 --> 01:09:15,640
..or...in the presence
of greatness...
1380
01:09:15,640 --> 01:09:17,880
Oh, my God!
1381
01:09:17,880 --> 01:09:20,400
Please welcome
Marco Pierre White!
1382
01:09:20,400 --> 01:09:23,320
Allow simplicity
to inspire you,
1383
01:09:23,320 --> 01:09:24,680
not to confuse you.
1384
01:09:24,680 --> 01:09:27,080
It's unmissable
MasterChef.
1385
01:09:28,680 --> 01:09:30,440
CONTESTANTS: Whoa!
1386
01:09:30,440 --> 01:09:32,840
Because they're
cooking up a storm.
1387
01:09:32,840 --> 01:09:34,560
Oh, my God!
1388
01:09:35,680 --> 01:09:38,040
Captions by Red Bee Media
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