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ANNOUNCER: Previously
on MasterChef Australia...
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00:00:04,400 --> 00:00:07,600
..an elimination had them
up against a wall.
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00:00:07,600 --> 00:00:09,080
CONTESTANTS: Ohh!
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00:00:09,080 --> 00:00:11,160
JOCK: A green garden wall,
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filled to the brim
with leafy greens and herbs.
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00:00:14,400 --> 00:00:16,440
DANIEL: Taste test of leafy greens.
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00:00:16,440 --> 00:00:18,480
Oh, awesome. (LAUGHS)
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They featured the foliage...
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Wow!
ANDY: Four plants.
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..and fought for their spot
in the competition.
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00:00:25,280 --> 00:00:27,080
DANIEL: I'm proud as punch
with that.
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00:00:27,080 --> 00:00:30,280
MEL: That was an absolute
master class in vegetarian cooking.
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JOCK: It's dishes like that
that win this competition.
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But in the end, Ali was the one
to say farewell.
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Give it up for Ali, everybody!
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(APPLAUSE)
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Tonight...
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ANDY: Let's do this.
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(CONTESTANTS EXCLAIM)
ALDO: Oh, my God!
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00:00:50,600 --> 00:00:53,240
ALVIN: What is this?
Like, what are we doing?
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It's the most mysterious
of mystery boxes yet.
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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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00:01:04,360 --> 00:01:06,240
# You're up then you're down
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00:01:06,240 --> 00:01:08,040
# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss,
we make up
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# You're hot then you're cold
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# You're yes
then you're no
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# You're in then you're out
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# You're up
then you're down
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# 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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ALDO: # Da-da-da-dum, da-da-da-dum
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# Da-da... #
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Another day in paradise.
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(LAUGHTER)
MINDY: We get a hug!
Come on.
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You get a hug, you get a hug!
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MINDY: You get a hug.
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JULIE: Whoo!
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Ooh... Ooh!
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ANDY: Come on, guys, let's go!
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Down the front!
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ALDO: That's a big box.
JULIE: It is a tall one.
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Morning!
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How are we, guys?
CONTESTANTS: Good!
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Ready to cook up a storm?
Absolutely.
Yes.
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Keyma, mystery box day -
are you a fan or are you
still trying to work it out?
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No, no, I like them.
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What's the best thing?
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It's just a matter of creativity,
I guess.
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There you go.
I mean, just grabbing one ingredient
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and doing the best you can
with that.
Love it.
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Well, you might be wondering
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why there's only one box
up here today.
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But you should know by now,
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mystery boxes
are never what you expect.
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(ALL EXCLAIM)
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Let's...do this.
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Ohh!
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Look at the light. Oh, my God!
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ALVIN: What is that?!
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It's a fake storm.
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Oh, for God's sake!
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There's this levitating cloud
and it's, like, "What is this?"
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Like, "Are we...are we floating
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"up in the sky?"
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Like, "What are we doing?"
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MICHAEL: The weirdest start
to a mystery box ever.
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How cool is that?!
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It's a rain cloud, obviously.
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And it symbolises
what you'll be cooking today.
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Any ideas?
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MICHAEL: Clouds.
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MINDY: Light things.
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Food for a rainy day.
ANDY: Ooh...
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Mindy's nailed it!
..Mindy.
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(LAUGHS)
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JOCK: Mindy, you're exactly right.
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We want you to bring us
your best rainy-day dish.
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What do you cook on a day where
it's cold, it's grey and it's rainy?
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You know the day when you just
want something warming.
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That's what we're looking for today.
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If any of you can make your dish
levitate today,
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I will give you an immunity pin.
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(LAUGHTER)
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JULIE: Alright! Game on.
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Challenge accepted. (LAUGHS)
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You'll have 75 minutes...
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Ooh, nice.
..to cook us any dish you like.
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The pantry and the garden are open.
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The least impressive
four dishes today
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will go into
a pressure test tomorrow.
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But it's not all doom and gloom
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because, today,
we have some good news.
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Whoever cooks the best dish today
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will be fast-tracked
straight through to immunity
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later in the week.
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(CONTESTANTS EXCLAIM)
MEL: Oh, yeah! You heard that right.
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Cool.
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It's worth playing for, right?
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Yep.
Yep.
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So, bring us something
that warms our hearts.
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Bring us a winner.
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Your time starts...
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(CONTESTANTS EXCLAIM)
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..now!
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(LAUGHTER AND CHATTER)
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Run!
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ALDO: How am I gonna approach this?
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DANIEL: Is there no galangal?
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There isn't?
Uh, is there dried galangal?
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ALDO: The rainy-day food,
comfort food,
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it's what I love, what I do better,
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and I can picture myself
going back home, in Italy,
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in winter,
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and we got the fire going
in the house.
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And then there is Nonna there -
she's cooking all the classic...
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Parsley.
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So, I'm just remembering
the simple ingredients
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that she uses in her cooking...
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Are there any brown onions?
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..to make a very simple dish
inspired by her.
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It's the expression of comfort food,
the expression of love.
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And that's what food is - it's love.
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So, today I'm gonna cook
pasta e fasule,
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which is pasta with beans.
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You alright?
No, I'm alright.
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Bak Bin. (LAUGHS)
Guess what I'm making?
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How are you? (LAUGHS)
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Pork again.
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And I love it because I know
that you love pork belly...
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Yes!
As much as we all love pork belly.
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What are you doing with it today?
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I'm making a nyonya dish
called babi pongteh.
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Yeah.
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So, it's a comfort food
that Mum used to make.
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It's a bit like a hug from Mum.
Yeah.
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Like, it's such an ode
to my mother...
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Yeah.
..who cooks beautifully.
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It's also a great dish to cook for
someone that's called Pork Face.
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My family used to call me Pork Face.
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My mum and dad used to
call me Pork Face.
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My uncles, my aunties
would call me Pork Face
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because, as a child -
and now - I love pork.
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Pork is my go-to protein.
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Like, when I have people over,
pork belly.
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Oh, gosh, I'm starting to measure
my love for people with pork!
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I think the most important thing
is to get the pork in early,
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so it can actually
have time to cook.
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OK.
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So, it needs to be
sort of, like, tender
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and melt in your mouth
sort of type thing.
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Yeah.
And that's the aim.
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And I've got...I've got it now
and I'm about to start this.
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Well, if Pork Face is your nickname,
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don't disappoint
on the pork front, right?
I better get it right. I know.
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Get it right.
I know. Thanks, Mel.
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This is a good opportunity for me to
cook something that I love to cook,
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and I want to aim to sort of get,
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like, the best dish of the day.
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Hey, Daniel.
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G'day, guys.
How are you, mate?
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He's got the guns out.
What's going on?
Mate, what are you cooking?
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Uh, making laksa.
Yum.
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When you guys were going on about
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rainy weather and stuff
and being cold,
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it's not really something that we
have the privilege of up there.
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So...
In Darwin.
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No, not in Darwin. No.
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Tropical rain.
Tropical rain.
Monsoonal rain.
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So, yeah, that's the thing.
It's weird.
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Back home when it's, like, hot
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people go down to the market
and get a laksa. It's like...
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All the better.
You know what I mean?
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Like, I don't know, you sweat it out
even more, and it feels really nice.
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Yeah. Don't be shy on the spice.
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Yeah, we love it.
We love a bit of spice.
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Yeah. Good.
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I'm excited. Good luck.
Same.
Thanks, guys. Cheers.
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Where am I up to now?
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I make this for the crew
at the fire station all the time.
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Hopefully I can make it here
in the MasterChef kitchen
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in 75 minutes. (CHUCKLES)
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In the paste alone, there's about
10 different ingredients.
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So, I have to try and remember
that I need some dry chilli,
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fresh chilli, fresh birdseye chilli,
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ginger, galangal, lemongrass,
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00:09:10,840 --> 00:09:12,520
coriander stem,
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candlenuts, peanuts,
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coriander seed,
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turmeric,
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dried shrimp, belacan...
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00:09:23,480 --> 00:09:25,040
Anything else?
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00:09:28,040 --> 00:09:31,480
Oh, and...and garlic and shallots.
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00:09:31,480 --> 00:09:33,760
And I think that's it.
How many items is that?
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It's a lot.
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So, I need to get that and blitz
that up into a paste straightaway.
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(CHUCKLES)
211
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15 minutes gone already.
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That's alright.
It's not like I have heaps to do.
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(CHUCKLES)
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My God, there's so much stuff.
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Where's was my chook?
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If it's a rainy day at my house
and I'm getting my cook on,
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00:10:02,000 --> 00:10:03,560
what I love to do
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00:10:03,560 --> 00:10:06,840
is things that you don't normally
have the time to do, you know?
219
00:10:06,840 --> 00:10:11,880
I'm making a Sri Lankan curry
with an eggplant pickle.
220
00:10:11,880 --> 00:10:13,800
Of course,
I've got to do it in 75 minutes
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so it doesn't have the same vibe
as actual rainy day cooking.
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(GRUNTS)
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Muscles!
224
00:10:21,440 --> 00:10:25,520
Today I'm making
a chicken jalfrezi...
225
00:10:26,560 --> 00:10:28,800
..which is my favourite Indian curry.
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00:10:28,800 --> 00:10:31,400
I mean, it rains a fair bit
in Melbourne in the winter.
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So, pretty used
to having some rainy day food.
228
00:10:34,600 --> 00:10:36,960
It's all bloody happening, Steph.
Yeah.
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00:10:36,960 --> 00:10:40,000
Rainy day food in the Weldon house,
beef chilli was always our go-to.
230
00:10:40,000 --> 00:10:43,800
So, Mum's chilli con carne,
it was literally a family favourite.
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00:10:43,800 --> 00:10:45,600
We'd have it almost once a week.
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00:10:45,600 --> 00:10:48,240
I think today I'll try and make
it a little bit fancier.
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00:10:48,240 --> 00:10:49,800
I'm going to do two types of beef,
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00:10:49,800 --> 00:10:51,720
beef cheek that
I cook in the pressure cooker
235
00:10:51,720 --> 00:10:53,120
so it's really pulled and chunky
236
00:10:53,120 --> 00:10:55,200
and then some beef mince,
kind of like Mum would cook it.
237
00:10:55,200 --> 00:10:56,840
So, two textures.
238
00:10:56,840 --> 00:10:59,320
I really want to make it
a really deep, rich chilli.
239
00:10:59,320 --> 00:11:01,640
Any chance you get to sit
on the gantry is a good thing.
240
00:11:01,640 --> 00:11:03,600
I'll be gunning for that for sure.
241
00:11:03,600 --> 00:11:04,960
Hey, Keyma.
Hello. How are you?
242
00:11:04,960 --> 00:11:06,640
What are you cooking?
243
00:11:06,640 --> 00:11:08,760
I'm cooking a Peruvian dish
244
00:11:08,760 --> 00:11:12,240
from the Andes,
which is cold, rainy, muggy.
245
00:11:12,240 --> 00:11:13,880
It's called chupe de camarones,
246
00:11:13,880 --> 00:11:16,800
which is shrimp chupe
or prawn chupe, prawn soup.
247
00:11:16,800 --> 00:11:20,880
It's kind of a mixture
between a chowder and a bisque.
248
00:11:20,880 --> 00:11:24,360
I do really want that...
249
00:11:24,360 --> 00:11:25,520
..you know, pass.
250
00:11:25,520 --> 00:11:27,680
You want to go straight into
immunity, don't you?
Free pass. Yes.
251
00:11:33,240 --> 00:11:35,160
Coconut. Coconut.
252
00:11:35,160 --> 00:11:37,000
Great.
253
00:11:37,000 --> 00:11:39,200
JOCK: It smells like
you're cooking up a storm.
254
00:11:39,200 --> 00:11:41,440
You've only got one hour to go.
ANDY: Come on, guys!
255
00:11:55,040 --> 00:11:57,160
TOMMY: Comfort food
is my kind of challenge,
256
00:11:57,160 --> 00:12:00,640
and I love making food
that makes people feel loved.
257
00:12:02,160 --> 00:12:05,840
Tommy, a fun mystery box challenge.
A fun mystery box challenge today.
258
00:12:05,840 --> 00:12:07,520
How are you interpreting it?
259
00:12:07,520 --> 00:12:09,320
Because I always love
the way your brain works,
260
00:12:09,320 --> 00:12:12,400
because you have such a fun
sort of kid-like approach.
261
00:12:12,400 --> 00:12:13,720
Today is...
262
00:12:13,720 --> 00:12:16,280
Classic comfort food for me
is coming home
263
00:12:16,280 --> 00:12:19,240
and Mum has made something
really brothy soupy,
264
00:12:19,240 --> 00:12:20,800
some kind of noodles.
265
00:12:20,800 --> 00:12:22,800
Banh canh is something
my mum loves to make.
266
00:12:22,800 --> 00:12:25,000
I ate it
probably two or three times a week.
267
00:12:25,000 --> 00:12:26,960
She'd make
a massive stock pot of it
268
00:12:26,960 --> 00:12:29,000
and then you'd eat it Monday,
Tuesday, Wednesday.
269
00:12:29,000 --> 00:12:31,560
And then the great thing
about that is that obviously,
270
00:12:31,560 --> 00:12:34,840
as the flavours develop,
it just gets tastier and tastier.
271
00:12:34,840 --> 00:12:36,320
Yeah, exactly.
272
00:12:36,320 --> 00:12:39,000
Describe the energy of this broth.
Yeah.
273
00:12:39,000 --> 00:12:41,320
It's very seafood based. It's pork.
274
00:12:41,320 --> 00:12:43,120
Pork at the bottom.
But then we've got the crab.
275
00:12:43,120 --> 00:12:44,880
I'm going to use the crab shell.
Beautiful crabs.
276
00:12:44,880 --> 00:12:47,880
Dried shrimp, dried scallops
and dried cuttlefish as well.
277
00:12:47,880 --> 00:12:50,920
And it's just very, like, heaps
of different layers of seafood
278
00:12:50,920 --> 00:12:53,040
to give it
that really big oomph kind of factor.
279
00:12:53,040 --> 00:12:54,040
Fantastic.
280
00:12:54,040 --> 00:12:58,480
So, it'll have a really lovely kind
of earthy seafoody kind of base
Exactly.
281
00:12:58,480 --> 00:13:01,440
and feel really substantial
and comforting.
Yeah, exactly.
282
00:13:03,000 --> 00:13:05,680
You know, I feel like we all need
a little taste of home nowadays.
283
00:13:05,680 --> 00:13:07,120
I think so.
284
00:13:07,120 --> 00:13:09,440
Look, the way you're describing it,
the way your face lights up,
285
00:13:09,440 --> 00:13:11,840
I want to taste that
in the food today.
286
00:13:11,840 --> 00:13:14,920
I know you can bring it.
Oh, awesome. Thank you so much, Mel.
287
00:13:16,520 --> 00:13:18,440
Oh, wow. Alright.
288
00:13:23,000 --> 00:13:24,000
Let's go.
289
00:13:31,480 --> 00:13:33,840
Aldo.
Hey, Aldo.
290
00:13:33,840 --> 00:13:36,160
Hello.
What's cooking?
291
00:13:36,160 --> 00:13:39,480
I'm going a trip
down to Memory Lane again.
292
00:13:39,480 --> 00:13:42,160
Nice.
What are we making?
293
00:13:42,160 --> 00:13:43,240
Pasta e fagioli.
294
00:13:43,240 --> 00:13:46,880
Oh, so good. I love that.
One of my favourites.
295
00:13:46,880 --> 00:13:49,320
And there are a million variations
of it.
296
00:13:49,320 --> 00:13:50,320
What's yours?
297
00:13:50,320 --> 00:13:52,520
That's...my nonna's one.
298
00:13:52,520 --> 00:13:54,880
Your nonna's one.
Neapolitan style.
299
00:13:54,880 --> 00:13:58,040
Tell me.
It's very simple.
300
00:13:59,680 --> 00:14:01,200
So...
301
00:14:02,280 --> 00:14:05,720
Sorry, I'm homesick. And that's
reflecting anything that I cook.
302
00:14:05,720 --> 00:14:07,720
And that's very...
Not a bad thing.
303
00:14:07,720 --> 00:14:10,240
No, it's powerful, bro.
304
00:14:10,240 --> 00:14:11,600
I'm struggling, actually.
305
00:14:11,600 --> 00:14:13,080
Yeah.
306
00:14:13,080 --> 00:14:16,440
I'm cooking something that's...
307
00:14:17,600 --> 00:14:19,240
..so close to my heart.
308
00:14:23,680 --> 00:14:26,640
Something that made me feel
special for my family.
309
00:14:28,640 --> 00:14:30,760
I don't know if I can do this.
310
00:14:44,120 --> 00:14:45,920
I'm struggling, actually.
311
00:14:47,280 --> 00:14:50,520
The dish that I'm going
to cook today, It's pasta e fagioli.
312
00:14:50,520 --> 00:14:53,680
Seriously,
they're just beans with pasta.
313
00:14:53,680 --> 00:14:57,200
But the real connection to the...
314
00:14:57,200 --> 00:14:59,960
(EXHALES)
315
00:14:59,960 --> 00:15:03,240
..to the dish comes from my nonna.
316
00:15:03,240 --> 00:15:04,920
Peas are my touch at the end.
317
00:15:06,240 --> 00:15:10,040
It's my way to go all the time
that I got back home from Australia.
318
00:15:10,040 --> 00:15:12,560
So, the first thing that I ask,
319
00:15:12,560 --> 00:15:14,080
"Make me that."
320
00:15:14,080 --> 00:15:16,880
I'm super homesick.
321
00:15:16,880 --> 00:15:19,760
It has been a long time since that
I've seen my family back in Italy.
322
00:15:20,840 --> 00:15:22,920
(SPEAKS ITALIAN)
323
00:15:22,920 --> 00:15:24,400
COVID kicked in.
324
00:15:24,400 --> 00:15:27,520
And I think that
with the past couple of years,
325
00:15:27,520 --> 00:15:30,120
it made you realise
how much important it is,
326
00:15:30,120 --> 00:15:32,160
the little things
that you're missing.
327
00:15:32,160 --> 00:15:35,280
Having a hug from my mum,
from my nonna,
328
00:15:35,280 --> 00:15:36,440
spending time with them,
329
00:15:36,440 --> 00:15:39,560
eating the food
that she's still cooking at 93.
330
00:15:39,560 --> 00:15:41,840
And that's so special.
331
00:15:41,840 --> 00:15:43,280
Can I just say something?
332
00:15:43,280 --> 00:15:45,160
What better place to do it
than in a MasterChef kitchen?
333
00:15:45,160 --> 00:15:46,160
Honestly.
334
00:15:46,160 --> 00:15:47,760
True.
335
00:15:47,760 --> 00:15:49,040
But that bring up my...
336
00:15:50,160 --> 00:15:52,480
Emotions. Totally.
..emotions.
337
00:15:52,480 --> 00:15:55,000
And, honestly, Aldo,
338
00:15:55,000 --> 00:15:58,240
The... Like, the thicker your accent
gets, the better your food is.
339
00:15:58,240 --> 00:15:59,240
Honestly.
340
00:15:59,240 --> 00:16:02,320
We're very grateful
that you share it with us.
341
00:16:02,320 --> 00:16:04,640
Thanks.
Good luck.
Spur me on.
342
00:16:05,640 --> 00:16:07,320
This dish needs love.
343
00:16:08,680 --> 00:16:10,720
It needs the love there
344
00:16:10,720 --> 00:16:13,880
as it has been shown to me
from my grandmother.
345
00:16:13,880 --> 00:16:17,040
And that's what
I want to translate today.
346
00:16:18,960 --> 00:16:20,920
I rubbed chilli in my eyes as well.
347
00:16:20,920 --> 00:16:22,480
This is why we love this man.
348
00:16:22,480 --> 00:16:24,680
He's all heart. He's all passion.
349
00:16:24,680 --> 00:16:28,560
And his food just reeks of it.
So bring it on, babe.
350
00:16:28,560 --> 00:16:33,680
I need to try to get myself together
and push through this cook.
351
00:16:33,680 --> 00:16:36,760
Please don't rain on our parade.
Bring us a delicious dish.
352
00:16:36,760 --> 00:16:38,440
45 minutes to go!
353
00:16:38,440 --> 00:16:39,440
ANDY: Come on!
354
00:16:52,440 --> 00:16:55,320
ALVIN: My mum has passed
this recipe on for babi pongteh
355
00:16:55,320 --> 00:16:56,760
and sambal ikan bilis.
356
00:16:58,000 --> 00:17:00,680
And only because
I pushed her so much,
357
00:17:00,680 --> 00:17:03,720
because I've lived away
from home for the longest time now
358
00:17:03,720 --> 00:17:07,280
and I don't get to eat Mum's cooking
as regularly,
359
00:17:07,280 --> 00:17:09,240
as on tap as I would like to.
360
00:17:10,760 --> 00:17:12,640
Since she has given me this recipe,
361
00:17:12,640 --> 00:17:16,200
I've been perfecting it to get
the right colour, the right texture,
362
00:17:16,200 --> 00:17:17,800
the right flavour.
363
00:17:17,800 --> 00:17:21,160
So, the pork is stewing,
which is great.
364
00:17:21,160 --> 00:17:24,160
And I've got the...
I started the ikan bilis,
365
00:17:24,160 --> 00:17:26,280
which is, like, dried anchovies.
366
00:17:26,280 --> 00:17:28,320
I'm going to make a sambal
out of that.
367
00:17:28,320 --> 00:17:31,080
Sambal ikan bilis
is quite spicy and funky.
368
00:17:32,600 --> 00:17:35,280
So, it's literally just chillies
369
00:17:35,280 --> 00:17:36,960
I chop up roughly.
370
00:17:36,960 --> 00:17:39,400
I toast up some sambal belacan.
371
00:17:39,400 --> 00:17:42,920
And I add that together
and I process that into a paste.
372
00:17:43,920 --> 00:17:46,000
Oh, it's so good.
373
00:17:46,000 --> 00:17:48,480
Like, my mouth waters
every time I talk about it.
374
00:17:50,320 --> 00:17:52,480
I think I cook the best
when I cook from the heart.
375
00:17:52,480 --> 00:17:56,440
So, it would mean a lot for me to get
a top dish with my mum's recipe.
376
00:17:57,720 --> 00:17:58,720
OK.
377
00:18:01,360 --> 00:18:06,760
So, I am making a Lebanese chicken
stew with dried fruits and nuts,
378
00:18:06,760 --> 00:18:09,760
do some flatbreads, some dips,
all that sort of stuff.
379
00:18:09,760 --> 00:18:11,400
So, it's like the epitome
of what I go to
380
00:18:11,400 --> 00:18:13,400
when I'm cooking
for friends and family.
381
00:18:13,400 --> 00:18:15,360
Yes, definitely comfort food.
382
00:18:15,360 --> 00:18:17,320
Yeah, I usually make desserts
in this kitchen.
383
00:18:17,320 --> 00:18:18,680
Salt in there...
384
00:18:20,440 --> 00:18:21,760
They're my strength.
385
00:18:21,760 --> 00:18:25,680
It's what I love to do, but I want
to show the judges that side of me.
386
00:18:25,680 --> 00:18:27,960
Cooking in the MasterChef kitchen
387
00:18:27,960 --> 00:18:30,000
is very, very different
from cooking at home.
388
00:18:30,000 --> 00:18:32,240
This is definitely the longest
I've been away from home.
389
00:18:32,240 --> 00:18:33,920
I still live with my mum and sister,
390
00:18:33,920 --> 00:18:36,160
so it's really tough
not having them around
391
00:18:36,160 --> 00:18:38,720
and having that
sort of support system with you.
392
00:18:38,720 --> 00:18:41,400
I'm definitely very close
with my family.
393
00:18:41,400 --> 00:18:43,240
Mum's like my best friend.
394
00:18:45,360 --> 00:18:48,440
It's getting a bit tough without
them, but yeah. No. It's good.
395
00:18:48,440 --> 00:18:50,280
So... Yes.
396
00:18:52,000 --> 00:18:54,920
Yeah, I miss...
Yeah, I miss home a lot. Like...
397
00:18:59,280 --> 00:19:04,560
It's tough not to sort of be thinking
of them the whole 75 minutes.
398
00:19:04,560 --> 00:19:08,560
So, now I need to keep a clear head,
just staying focused.
399
00:19:08,560 --> 00:19:13,560
Hopefully, food that they love
is something the judges love too.
400
00:19:17,280 --> 00:19:20,200
Whoo! Whoo! Flying crab legs.
401
00:19:20,200 --> 00:19:24,480
I am making banh canh cua,
which is a crab and noodle soup.
402
00:19:24,480 --> 00:19:27,600
Usually I use canned crab.
Shh. Don't tell anybody.
403
00:19:28,600 --> 00:19:30,080
I have started on my broth,
404
00:19:30,080 --> 00:19:32,360
which is a crab and seafood broth
with the pork.
405
00:19:32,360 --> 00:19:34,520
I'm working on my noodles now.
406
00:19:34,520 --> 00:19:37,680
I've found the perfect ratio
for banh canh noodles -
407
00:19:37,680 --> 00:19:40,640
half rice flour, half tapioca flour,
408
00:19:40,640 --> 00:19:42,880
a little bit of xanthan gum
to put it all together.
409
00:19:42,880 --> 00:19:45,600
Once you boil that up,
it's just super chewy
410
00:19:45,600 --> 00:19:48,400
and just stays super moist.
411
00:19:48,400 --> 00:19:50,120
Alright. Here we go.
412
00:19:53,800 --> 00:19:57,240
Oh, God, that's so satisfying
every single time.
413
00:20:02,240 --> 00:20:05,520
Alright, Noodles done. I'm so happy
with the texture of them.
414
00:20:05,520 --> 00:20:07,040
You know,
they're the right thickness,
415
00:20:07,040 --> 00:20:09,240
quite thick
compared to normal rice noodles.
416
00:20:09,240 --> 00:20:12,400
But, you know, it's got that perfect
amount of chew as well.
Bring on the funk, Tommy.
417
00:20:20,360 --> 00:20:22,560
It's raining epic dishes.
418
00:20:22,560 --> 00:20:24,080
And you've got 20 minutes to go.
419
00:20:29,560 --> 00:20:32,440
So heavy fish sauce, shrimp paste.
420
00:20:32,440 --> 00:20:34,040
I haven't even
put any fish sauce in there.
421
00:20:34,040 --> 00:20:36,240
Oh, my God. It's so... (GAGS)
422
00:20:37,640 --> 00:20:39,440
DANIEL: There are
some amazing places in Darwin
423
00:20:39,440 --> 00:20:40,680
that do a really good laksa
424
00:20:40,680 --> 00:20:44,440
and I've worked on trying
to perfect my own recipe.
425
00:20:45,800 --> 00:20:47,800
I've blitzed all my paste up
426
00:20:47,800 --> 00:20:50,760
and I've got that simmering away
in my broth now.
427
00:20:50,760 --> 00:20:53,600
And I'm just, like, cooking away.
428
00:20:53,600 --> 00:20:55,800
I've got my spoon
and I've had a taste.
429
00:20:58,680 --> 00:21:00,240
And something's wrong.
430
00:21:00,240 --> 00:21:01,640
Um...
431
00:21:01,640 --> 00:21:03,120
Something ain't right.
432
00:21:06,080 --> 00:21:10,360
Something massively has gone wrong
here, and I don't know what.
433
00:21:10,360 --> 00:21:14,080
For some reason
that I can't quite figure out,
434
00:21:14,080 --> 00:21:17,000
it's just not tasting
435
00:21:17,000 --> 00:21:19,280
like how
it's supposed to in my head.
436
00:21:21,920 --> 00:21:26,040
I can hear in the back of my head,
this big clock just ticking away.
437
00:21:27,480 --> 00:21:31,080
Laksas take time to perfect. I don't
want to be in a pressure test.
438
00:21:31,080 --> 00:21:34,080
And... Oh, God, I'm so stressed out.
439
00:21:47,120 --> 00:21:49,480
DANIEL: Just under 20 minutes to go
440
00:21:49,480 --> 00:21:53,360
and doesn't taste like my laksa
from home at all.
441
00:21:56,440 --> 00:21:58,280
How you going, big man?
442
00:21:58,280 --> 00:21:59,400
Um...
443
00:21:59,400 --> 00:22:00,920
I've run into a problem.
444
00:22:00,920 --> 00:22:03,040
It's not the way it normally tastes
in my head.
445
00:22:03,040 --> 00:22:04,880
I made it...
446
00:22:04,880 --> 00:22:06,720
I made it the other night,
but it's missing a...
447
00:22:06,720 --> 00:22:07,960
And I don't know...
448
00:22:07,960 --> 00:22:09,280
The only real change that I've made
449
00:22:09,280 --> 00:22:10,680
is I've gone
from fresh galangal to dried.
450
00:22:10,680 --> 00:22:12,400
Yeah, that's exactly what it is.
451
00:22:13,560 --> 00:22:15,520
Because of the dried galangal
452
00:22:15,520 --> 00:22:18,000
the taste of it is just bitter
and it's overpowering.
453
00:22:18,000 --> 00:22:20,840
So I need to try and balance it.
454
00:22:20,840 --> 00:22:22,880
You've got a job to do, man. So...
455
00:22:22,880 --> 00:22:24,360
If I can balance it
with some palm sugar,
456
00:22:24,360 --> 00:22:28,600
fish sauce, some lemongrass
and ginger and lime...
457
00:22:29,600 --> 00:22:30,600
..I think I might be right.
458
00:22:30,600 --> 00:22:32,760
I think I'll get it back
to the point where it needs to be
459
00:22:32,760 --> 00:22:33,960
and then it'll taste right.
460
00:22:35,280 --> 00:22:36,800
But I need to gun it.
461
00:22:36,800 --> 00:22:38,000
Oh, my Lord.
462
00:22:38,000 --> 00:22:40,480
I'm running out of time, massively.
463
00:22:40,480 --> 00:22:42,480
Getting my steps up, eh?
464
00:22:47,160 --> 00:22:49,320
It smells amazing in here.
465
00:22:49,320 --> 00:22:51,240
And that usually means great food.
466
00:22:51,240 --> 00:22:54,160
15 minutes to go!
Let's go, guys!
Come on.
467
00:23:03,840 --> 00:23:05,400
Love those noodles!
468
00:23:07,880 --> 00:23:08,880
Min...
469
00:23:10,120 --> 00:23:12,280
It's not finished yet.
Yum.
470
00:23:14,040 --> 00:23:15,760
I'm cooking pasta e fagioli.
471
00:23:15,760 --> 00:23:19,800
I think that this is one of the most
humble dish that I could cook.
472
00:23:19,800 --> 00:23:21,240
Sare...
473
00:23:21,240 --> 00:23:22,920
..try these.
474
00:23:22,920 --> 00:23:25,400
So I just got to do what I do best.
475
00:23:25,400 --> 00:23:27,560
Just cook with love.
476
00:23:27,560 --> 00:23:31,600
So, I'm using macaroni.
The little macaroni.
477
00:23:31,600 --> 00:23:35,080
I'm using packet of macaroni
in the MasterChef kitchen,
478
00:23:35,080 --> 00:23:38,280
which is something
that I never thought in my life.
479
00:23:39,360 --> 00:23:41,280
That's my way that Nonna makes it.
480
00:23:43,040 --> 00:23:47,840
It's the depth of flavour that a dry
pasta will give to the sauce.
481
00:23:47,840 --> 00:23:50,320
It will never be achieved
with fresh pasta.
482
00:23:50,320 --> 00:23:53,000
I need just seven minutes
to cook the pasta
483
00:23:53,000 --> 00:23:54,600
because then I want to let it sit.
484
00:23:54,600 --> 00:23:58,680
And then the heat will keep cooking
until when it's right al dente.
485
00:23:58,680 --> 00:24:01,840
Tastes like home.
Tastes like my Nonna's pasta.
486
00:24:01,840 --> 00:24:03,160
I need to hug.
487
00:24:03,160 --> 00:24:05,320
This is wild.
488
00:24:05,320 --> 00:24:08,760
I can feel the emotions
sky high in me right now.
489
00:24:08,760 --> 00:24:11,960
It's definitely very exposing
490
00:24:11,960 --> 00:24:15,880
to sort of do something
that I cook a lot at home
491
00:24:15,880 --> 00:24:17,120
with my mum and sister.
492
00:24:17,120 --> 00:24:18,480
It's definitely tough.
493
00:24:18,480 --> 00:24:19,680
I miss them a lot
494
00:24:19,680 --> 00:24:23,920
and I think the emotions can cloud
your judgement of things so much.
495
00:24:25,360 --> 00:24:27,800
I'm trying to stay focused.
496
00:24:27,800 --> 00:24:30,360
My Lebanese stew is on the way.
497
00:24:30,360 --> 00:24:32,360
It's pretty much done.
498
00:24:32,360 --> 00:24:37,400
It's time to move on
to my yoghurt sauce and my salad.
499
00:24:37,400 --> 00:24:40,760
It's like a tabouli, but just
my own sort of variation on it.
500
00:24:40,760 --> 00:24:44,600
And it's pretty typical
in Middle Eastern cuisine.
501
00:24:44,600 --> 00:24:48,920
This is definitely a representation
of a rainy day at home.
502
00:24:48,920 --> 00:24:51,480
Hopefully, if it's something
that my family and I love,
503
00:24:51,480 --> 00:24:55,320
that it can keep me safe today.
504
00:24:55,320 --> 00:24:58,240
I'm travelling, alright.
505
00:24:58,240 --> 00:25:00,440
I'm just
sort of doing all the, you know,
506
00:25:00,440 --> 00:25:03,680
eating it all together
to see if it works.
507
00:25:03,680 --> 00:25:06,480
I think part of my ease in this
508
00:25:06,480 --> 00:25:08,720
is because it's something
that I'm so familiar with.
509
00:25:08,720 --> 00:25:12,080
Like, I cook this, you know,
quite regularly.
510
00:25:12,080 --> 00:25:14,520
I've never cooked this dish
for my mum.
511
00:25:14,520 --> 00:25:15,800
Oh, my gosh. Shame on me.
512
00:25:15,800 --> 00:25:18,800
But partly because I think
she'll probably disagree
513
00:25:18,800 --> 00:25:20,960
with everything that I do.
514
00:25:20,960 --> 00:25:24,960
She'll never approve of this.
There's always something wrong.
515
00:25:24,960 --> 00:25:26,960
I think this could be
a top dish today.
516
00:25:26,960 --> 00:25:30,560
I'm happy with what I cooked
and I would eat that dish.
517
00:25:30,560 --> 00:25:32,520
Can never find forks in there.
518
00:25:36,240 --> 00:25:38,880
Five minutes to go.
Yeah.
519
00:25:38,880 --> 00:25:40,440
JOCK: Classic. Classic.
520
00:25:48,840 --> 00:25:50,840
Holy. Whoa. They're massive.
521
00:25:50,840 --> 00:25:52,680
They're beastie.
Yeah.
522
00:25:52,680 --> 00:25:54,840
You sit on the lounge with it
when it's cold.
523
00:25:54,840 --> 00:25:56,040
I like it.
524
00:26:00,520 --> 00:26:03,480
MICHAEL: But my chilli is definitely
not the one that Mum would cook.
525
00:26:03,480 --> 00:26:05,200
My chilli is almost done.
526
00:26:06,800 --> 00:26:09,440
And now I'm thinking I'm going
to smoke the sour cream today
527
00:26:09,440 --> 00:26:11,640
just to add another depth
of flavour to the dish
528
00:26:11,640 --> 00:26:13,720
and make a rich, decadent dish.
529
00:26:15,960 --> 00:26:18,960
Hey. Can I use your big knife?
Yep. OK. Cool.
530
00:26:18,960 --> 00:26:22,000
I want to make it the best chilli
the judges have ever had, so...
531
00:26:22,000 --> 00:26:24,600
(COUGHS) (CHUCKLES)
532
00:26:24,600 --> 00:26:26,400
Chilli's getting me in the neck.
533
00:26:28,640 --> 00:26:30,440
The curry is done.
534
00:26:30,440 --> 00:26:32,320
I just have to finish the pickle.
535
00:26:36,680 --> 00:26:38,800
It smells good.
Thank you.
536
00:26:38,800 --> 00:26:41,320
I certainly hope
that when the judges eat this dish,
537
00:26:41,320 --> 00:26:44,600
they can see themselves around my
table on a cold, wet winter's day.
538
00:26:44,600 --> 00:26:46,120
That's nice.
539
00:26:46,120 --> 00:26:48,280
Final two minutes.
My curry looks great.
540
00:26:48,280 --> 00:26:50,160
It's a nice, vibrant red colour.
541
00:26:50,160 --> 00:26:52,120
I've been tasting this jalfrezi
the whole way through.
542
00:26:52,120 --> 00:26:54,280
I've tried to balance it
really nicely.
543
00:26:54,280 --> 00:26:55,360
Ooh, it's got a nice heat to it.
544
00:26:55,360 --> 00:26:59,240
It's so spicy, I think
it's left my palate a bit fatigued.
545
00:26:59,240 --> 00:27:02,320
And I'm finding it hard
to determine if it's sweet enough,
546
00:27:02,320 --> 00:27:04,560
if it's sour enough,
if it's a salty enough.
547
00:27:04,560 --> 00:27:06,600
Getting a little bit nervous.
Definitely.
548
00:27:06,600 --> 00:27:09,680
I'm just hoping that it stacks up
to the other jalfrezis
549
00:27:09,680 --> 00:27:10,960
the judges have had in their lives.
550
00:27:10,960 --> 00:27:13,800
Let me just turn this down.
551
00:27:15,200 --> 00:27:17,040
Oh, my God.
I have to put my prawns in.
552
00:27:18,520 --> 00:27:20,440
My soup is almost done.
553
00:27:22,680 --> 00:27:25,200
And I just have to cook the prawns.
554
00:27:25,200 --> 00:27:27,920
I'm feeling really proud
with my dish.
555
00:27:27,920 --> 00:27:31,600
It looks amazing
and it tastes delicious.
556
00:27:31,600 --> 00:27:33,640
JOCK: You've only got
one minute to go.
557
00:27:35,280 --> 00:27:36,920
TOMMY: When I taste this broth...
558
00:27:38,160 --> 00:27:42,280
..straightaway,
I get sent back to home.
559
00:27:43,640 --> 00:27:45,000
Noodles are done.
560
00:27:45,000 --> 00:27:48,760
Just getting
the finalising touches happening.
561
00:27:48,760 --> 00:27:52,160
Making sure my broth
is really, really flavourful.
562
00:27:52,160 --> 00:27:55,560
12-year-old Tommy just getting ready
for a quick little lunch,
563
00:27:55,560 --> 00:27:56,800
some of that broth.
564
00:27:56,800 --> 00:28:00,480
And it's so comforting to feel
that way in this MasterChef kitchen.
565
00:28:02,280 --> 00:28:05,920
So it would mean a lot to me
to win immunity
566
00:28:05,920 --> 00:28:07,480
on a dish that's so close to home.
567
00:28:17,720 --> 00:28:20,120
ANDY: Come on, guys.
Ooh, it's getting there.
568
00:28:20,120 --> 00:28:21,720
JOCK: Final touches, everybody.
569
00:28:23,600 --> 00:28:25,800
Let's make it a big one.
Make it a big one?
570
00:28:25,800 --> 00:28:27,120
Let's make it a big one.
A big one.
571
00:28:27,120 --> 00:28:28,160
Yeah. Go on.
572
00:28:28,160 --> 00:28:29,800
Ten!
573
00:28:29,800 --> 00:28:30,960
Nine.
574
00:28:30,960 --> 00:28:32,920
Eight, seven.
575
00:28:32,920 --> 00:28:34,800
Six, five,
576
00:28:34,800 --> 00:28:36,560
four, three,
577
00:28:36,560 --> 00:28:38,440
two, one.
578
00:28:38,440 --> 00:28:39,960
That's it!
579
00:28:41,640 --> 00:28:42,840
Whoo!
580
00:28:44,400 --> 00:28:45,600
Oh!
581
00:28:47,160 --> 00:28:48,840
Oh, my God.
582
00:28:55,040 --> 00:28:58,520
DANIEL: I got it pretty close
to the balance that I wanted.
583
00:28:58,520 --> 00:29:01,480
It just needed a little bit more
citric notes.
584
00:29:01,480 --> 00:29:02,960
Really gutted about that.
585
00:29:02,960 --> 00:29:05,040
I still got pretty well
all my elements on the plate
586
00:29:05,040 --> 00:29:06,800
except for a few.
587
00:29:06,800 --> 00:29:08,400
Um...
588
00:29:08,400 --> 00:29:10,760
So who knows? Four people might have
had other mistakes as well.
589
00:29:10,760 --> 00:29:12,360
You never know.
590
00:29:12,360 --> 00:29:14,720
Who knows? Miracles can happen.
591
00:29:16,120 --> 00:29:17,800
Yeah. Just gutted, though.
592
00:29:20,560 --> 00:29:24,080
We may have given you a cloud
for today's challenge,
593
00:29:24,080 --> 00:29:28,840
but it's clear that you're all
struck by a bolt of inspiration.
594
00:29:28,840 --> 00:29:30,720
We're looking
for the bottom four dishes
595
00:29:30,720 --> 00:29:32,080
to go into tomorrow
as pressure test.
596
00:29:32,080 --> 00:29:35,200
But if you cook the best dish,
597
00:29:35,200 --> 00:29:37,600
it's straight through
to Thursday's immunity.
598
00:29:39,480 --> 00:29:42,920
First dish we'd like to taste
belongs to...
599
00:29:42,920 --> 00:29:43,920
..Aldo.
600
00:29:47,200 --> 00:29:50,480
This dish is so close to my heart.
601
00:29:50,480 --> 00:29:53,880
It represents my family, love.
602
00:29:55,120 --> 00:29:57,920
So, if the judges
think it's too simple...
603
00:30:02,040 --> 00:30:04,120
..it's going to be devastating.
604
00:30:17,520 --> 00:30:19,000
(EXHALES)
605
00:30:19,000 --> 00:30:20,800
Aldo, what's the dish, please?
606
00:30:20,800 --> 00:30:24,640
Pasta fazool which is
a pasta fagioli, pasta with beans.
607
00:30:25,840 --> 00:30:28,000
A dish like pasta e fagioli,
608
00:30:28,000 --> 00:30:30,920
there are hundreds and hundreds
and hundreds of versions.
609
00:30:30,920 --> 00:30:32,840
What makes yours...
610
00:30:32,840 --> 00:30:34,640
..the right one?
611
00:30:34,640 --> 00:30:38,960
It's actually there is not a right
one but there is my nonna's one.
612
00:30:38,960 --> 00:30:40,400
Yep.
613
00:30:40,400 --> 00:30:42,200
That's love.
614
00:30:42,200 --> 00:30:45,200
It means so much because it is...
615
00:30:46,680 --> 00:30:49,920
..the food that comes from...heart.
616
00:30:49,920 --> 00:30:52,000
From the bottom of the heart.
617
00:31:10,400 --> 00:31:12,080
(APPLAUSE)
618
00:31:18,560 --> 00:31:22,800
I've had a million bowls
of pasta e fagioli over the years,
619
00:31:22,800 --> 00:31:26,080
all over the world, too, and that's
one of the best ones I've had.
620
00:31:28,240 --> 00:31:30,240
If ever there was a time
621
00:31:30,240 --> 00:31:33,720
to use a packet of pasta
out of the dry store,
622
00:31:33,720 --> 00:31:36,000
it's for that dish, it's today.
623
00:31:36,000 --> 00:31:37,520
Very impressive stuff.
624
00:31:37,520 --> 00:31:39,080
Thank you.
625
00:31:39,080 --> 00:31:42,040
Thank you for sharing
an heirloom recipe. It's beautiful.
626
00:31:42,040 --> 00:31:43,720
Well done, mate.
Like honestly, well done.
627
00:31:43,720 --> 00:31:44,920
Well done, Aldo.
628
00:31:44,920 --> 00:31:46,800
Thank you. Means a lot.
629
00:31:48,360 --> 00:31:49,440
Well done.
630
00:31:49,440 --> 00:31:51,760
MINDY: Good work, sister.
Love you.
631
00:31:51,760 --> 00:31:54,000
Next up - hey, pork face!
632
00:31:54,000 --> 00:31:56,520
(LAUGHS) I knew he would say that.
Let's go.
633
00:31:56,520 --> 00:31:58,320
(LAUGHS)
634
00:32:01,720 --> 00:32:03,960
Did you think we'd forget?
(CHUCKLES)
635
00:32:03,960 --> 00:32:05,120
There you go, guys.
636
00:32:06,440 --> 00:32:07,720
Phoar.
637
00:32:07,720 --> 00:32:10,240
I made babi pongteh
and sambal ikan bilis.
638
00:32:10,240 --> 00:32:12,400
Beautiful. Can you break it down...?
639
00:32:12,400 --> 00:32:14,240
Yeah.
What's going on in this big guy.
640
00:32:14,240 --> 00:32:17,280
So it's actually braised pork,
potatoes and mushrooms
641
00:32:17,280 --> 00:32:19,280
and fermented soybeans.
642
00:32:19,280 --> 00:32:23,800
Everything that you're eating now
is exactly how my mum would do it.
643
00:32:23,800 --> 00:32:28,640
Even though she will still complain
that I'm not doing it right. Um...
644
00:32:28,640 --> 00:32:30,640
What would she say?
I don't know.
645
00:32:30,640 --> 00:32:32,480
She'll just say,
"Oh, you're gonna do it that way?"
646
00:32:32,480 --> 00:32:35,480
I don't know. (CHUCKLES)
She just makes me want to do better.
647
00:32:53,400 --> 00:32:55,000
It's like a funky hug.
648
00:32:55,000 --> 00:32:57,080
Oh, yes.
It's like a super funky hug.
649
00:32:57,080 --> 00:33:01,480
Those sambal ikan bilis, that's
like a bar snack just there.
650
00:33:01,480 --> 00:33:03,520
I mean, your breath
would be reeking after it
651
00:33:03,520 --> 00:33:05,480
and you probably wouldn't
wanna go anywhere near
652
00:33:05,480 --> 00:33:07,720
someone that you loved.
(CACKLES)
653
00:33:07,720 --> 00:33:10,160
(CHUCKLES) I'd still do it.
654
00:33:10,160 --> 00:33:14,240
Alvin, it's a very good dish. It's
powerful, it's rich, it's umami.
655
00:33:14,240 --> 00:33:16,200
I could do with
a little bit more spice.
656
00:33:16,200 --> 00:33:18,760
Just put more on it.
657
00:33:18,760 --> 00:33:20,360
Look at how many I've got!
Thank you, Jock.
658
00:33:21,400 --> 00:33:22,840
This is masterfully done.
659
00:33:22,840 --> 00:33:25,400
It's a homestyle dish, to be sure,
660
00:33:25,400 --> 00:33:27,720
and then you have the perfect foil
for it,
661
00:33:27,720 --> 00:33:31,000
which is something
that is even more savoury
662
00:33:31,000 --> 00:33:35,720
but so funky and so rude,
in the best possible way.
663
00:33:35,720 --> 00:33:39,400
The sambal ikan bilis is probably
a bit polarising for some,
664
00:33:39,400 --> 00:33:41,120
but when you eat it in combination
665
00:33:41,120 --> 00:33:45,720
with how sweet, savoury, salty
this stew is, it's perfect.
666
00:33:45,720 --> 00:33:47,080
Thank you.
667
00:33:53,240 --> 00:33:55,920
Oh! (LAUGHS)
(APPLAUSE)
668
00:33:55,920 --> 00:33:58,600
Yes. Thank you.
669
00:34:04,440 --> 00:34:06,760
(LAUGHS) Thanks.
670
00:34:09,280 --> 00:34:12,400
Next up,
it's none other than Julie Goodwin.
671
00:34:12,400 --> 00:34:15,480
(APPLAUSE)
672
00:34:15,480 --> 00:34:19,720
JULIE: It's Sri Lankan chicken curry
with an eggplant pickle.
673
00:34:19,720 --> 00:34:22,960
With dishes like that,
it feels like we're your kids
674
00:34:22,960 --> 00:34:25,000
and we'll take that
any day of the week.
675
00:34:25,000 --> 00:34:27,000
'Cause that is a doozy. Well done.
676
00:34:27,000 --> 00:34:29,160
Thank you so much. Thank you.
677
00:34:31,160 --> 00:34:32,480
Harry.
678
00:34:32,480 --> 00:34:34,800
ALDO: Go, girl!
679
00:34:34,800 --> 00:34:38,760
HARRY: Northern Chinese hand-pulled
noodles with lamb and cumin.
680
00:34:38,760 --> 00:34:40,840
The noodles are well made.
681
00:34:40,840 --> 00:34:43,040
They were nicely cooked,
had a good bounce to them.
682
00:34:43,040 --> 00:34:44,440
Great pickles on the side too.
683
00:34:44,440 --> 00:34:46,040
Well done.
(APPLAUSE)
684
00:34:46,040 --> 00:34:47,480
Steph.
685
00:34:49,120 --> 00:34:51,200
STEPH: I've cooked chicken congee.
686
00:34:51,200 --> 00:34:52,960
I think it was a good dish.
687
00:34:52,960 --> 00:34:55,680
I really want to see you cook
more savoury.
688
00:34:55,680 --> 00:34:58,120
I think you'll just only get
better at it.
Yep.
689
00:34:58,120 --> 00:34:59,800
Next up, it's Keyma.
690
00:34:59,800 --> 00:35:02,360
KEYMA: Chupe de camarones.
Or brunch soup.
691
00:35:02,360 --> 00:35:08,000
It's a soup that contains potatoes,
corn and, like, a really rich stock.
692
00:35:14,440 --> 00:35:17,200
This is the best plate of food
you've brought us.
693
00:35:17,200 --> 00:35:18,400
Without question.
694
00:35:18,400 --> 00:35:21,280
Well done, Keyma.
Thank you, guys. Thanks.
695
00:35:21,280 --> 00:35:22,840
Righto, Matt, let's go, mate.
696
00:35:22,840 --> 00:35:24,360
ALDO: Come on, Matt.
697
00:35:24,360 --> 00:35:26,680
MATT: Chicken jalfrezi
with garlic naan.
698
00:35:28,280 --> 00:35:31,200
Good char on the capsicum,
which you've gotta have.
699
00:35:31,200 --> 00:35:33,640
The spice blend is beautiful
700
00:35:33,640 --> 00:35:35,520
but it just needs salt.
701
00:35:37,040 --> 00:35:39,280
I wanted more salt.
702
00:35:39,280 --> 00:35:41,600
Even if you'd corrected
the seasoning at the end,
703
00:35:41,600 --> 00:35:43,080
it still would have had faults
704
00:35:43,080 --> 00:35:45,680
because the chicken wouldn't
have been cooked with seasoning.
705
00:35:45,680 --> 00:35:47,840
Yep.
I think you did sterling work,
706
00:35:47,840 --> 00:35:50,760
you just let yourself down there
a little bit.
707
00:35:50,760 --> 00:35:52,480
Thank you, guys. Thank you.
Thanks, Matt.
708
00:35:56,400 --> 00:35:58,520
Can you hear me up the back,
Michael?
709
00:35:58,520 --> 00:35:59,520
It's your turn.
710
00:36:01,360 --> 00:36:03,440
TOMMY: That's a full board!
711
00:36:05,160 --> 00:36:06,800
Oh, brother.
712
00:36:09,440 --> 00:36:11,280
Jesus!
(LAUGHS)
713
00:36:12,960 --> 00:36:15,880
Are you catering for lunch today
for everybody? (LAUGHS)
714
00:36:15,880 --> 00:36:17,280
Oh, my God.
715
00:36:17,280 --> 00:36:19,600
I've made Mum's beef chilli.
716
00:36:19,600 --> 00:36:22,440
So, this is what we would have
on a rainy day in the winter.
717
00:36:22,440 --> 00:36:24,760
Neighbours would be on the TV,
or the Crows, if they were playing.
718
00:36:24,760 --> 00:36:26,880
She would definitely serve
bright orange cheese.
719
00:36:26,880 --> 00:36:28,560
Oh, that's cheese!
That's cheese.
720
00:36:28,560 --> 00:36:30,720
I thought it was carrot.
No.
Stop it!
721
00:36:30,720 --> 00:36:31,840
(LAUGHS)
722
00:36:44,880 --> 00:36:47,520
Ooh. (LAUGHS)
723
00:36:49,760 --> 00:36:52,160
I'm buckled.
(CHUCKLES)
724
00:36:52,160 --> 00:36:54,000
Sorry 'bout that.
It's not you.
725
00:36:54,000 --> 00:36:55,320
You're like, "I'm not sorry."
726
00:36:55,320 --> 00:36:58,000
Michael, I really enjoyed it.
727
00:36:58,000 --> 00:37:00,400
The smoked sour cream, brilliant.
728
00:37:00,400 --> 00:37:02,520
Like, I've never even thought
of doing that
729
00:37:02,520 --> 00:37:04,080
whenever I've done this at home.
730
00:37:04,080 --> 00:37:10,120
There is a richness, however, which
is where I'm struggling with it.
731
00:37:10,120 --> 00:37:14,320
I think even if you'd swapped out
the wagyu mince for normal mince,
732
00:37:14,320 --> 00:37:15,600
could have drawn it back
a little bit.
733
00:37:15,600 --> 00:37:17,200
Do you know what I mean?
Yeah, totally.
734
00:37:17,200 --> 00:37:19,080
I'd struggle to eat
a whole one of them.
735
00:37:21,160 --> 00:37:23,240
Sorry, mate.
Thanks, Michael.
Thank you, Michael.
736
00:37:23,240 --> 00:37:24,560
(APPLAUSE)
737
00:37:26,720 --> 00:37:28,480
Montana, let's have it.
738
00:37:29,800 --> 00:37:32,480
MONTANA: Pretty nervous,
taking the dish up to the judges.
739
00:37:32,480 --> 00:37:36,720
I mean, when you're cooking something
that reminds you so much of home,
740
00:37:36,720 --> 00:37:38,080
I mean...
741
00:37:38,080 --> 00:37:40,680
..I'm just hoping that
that sort of mindset
742
00:37:40,680 --> 00:37:42,880
didn't cloud my cook too much today.
743
00:38:13,280 --> 00:38:16,240
Montana, what's your rainy-day dish?
744
00:38:16,240 --> 00:38:21,040
Middle Eastern sweet chicken stew
with sides and flatbread.
745
00:38:21,040 --> 00:38:25,160
It feels like you're very familiar
with this food.
746
00:38:25,160 --> 00:38:29,720
Yeah, it feels weird to be...
completely in my comfort zone today,
747
00:38:29,720 --> 00:38:32,280
doing something that
I've cooked a million times
748
00:38:32,280 --> 00:38:34,880
'cause just feel very exposed by it.
749
00:38:34,880 --> 00:38:36,360
I hope you guys like it.
750
00:38:41,720 --> 00:38:43,400
MEL: I think with a dish like this,
751
00:38:43,400 --> 00:38:47,400
I'd be more used to seeing it cooked
on the bone and shredded off
752
00:38:47,400 --> 00:38:51,160
or left on the bone and sort of have
it almost falling off.
753
00:38:51,160 --> 00:38:53,560
I'm sure if we were to visit you
at your house,
754
00:38:53,560 --> 00:38:55,000
that you would just put
755
00:38:55,000 --> 00:38:58,720
all of your love and care
and confidence into it,
756
00:38:58,720 --> 00:39:00,840
it would taste different.
757
00:39:00,840 --> 00:39:03,400
So I don't think this is the best
version you've ever cooked of it.
758
00:39:03,400 --> 00:39:06,960
I just... I think we can all read
your body language
759
00:39:06,960 --> 00:39:08,880
and the way you are...
760
00:39:08,880 --> 00:39:10,840
Yeah, I don't know
where that will sit you today.
761
00:39:10,840 --> 00:39:12,680
That's fine.
ANDY AND JOCK: Thanks, Montana.
762
00:39:12,680 --> 00:39:14,680
(APPLAUSE)
763
00:39:23,240 --> 00:39:25,160
Next up, Mindy!
764
00:39:25,160 --> 00:39:27,280
(APPLAUSE)
765
00:39:27,280 --> 00:39:30,560
MINDY: I'm serving you my taco dhal.
766
00:39:30,560 --> 00:39:33,280
Which my family call a hug in a bowl.
767
00:39:33,280 --> 00:39:35,440
Absolutely loved it.
768
00:39:35,440 --> 00:39:37,160
More than just a warm hug.
769
00:39:37,160 --> 00:39:39,960
Simple recipes that do that
are the best.
770
00:39:41,240 --> 00:39:43,040
ALDO: Yes, Mindy!
771
00:39:43,040 --> 00:39:45,480
Some dessert, finally. Billie.
772
00:39:47,240 --> 00:39:49,520
MILLIE: It's a chocolate
self-saucing pudding,
773
00:39:49,520 --> 00:39:51,920
carraway ice-cream and rhubarb.
774
00:39:53,360 --> 00:39:54,720
Amazing.
775
00:39:54,720 --> 00:39:56,920
I love that it's in a dish like that
776
00:39:56,920 --> 00:39:59,360
because the middle bit
is so much bigger.
777
00:39:59,360 --> 00:40:02,200
So much more... There's MORE of it!
(LAUGHS)
778
00:40:02,200 --> 00:40:03,800
Do you know what I mean?
Super delicious.
779
00:40:03,800 --> 00:40:05,760
Thanks, Billie.
Thank you.
780
00:40:06,920 --> 00:40:08,240
Sarah.
781
00:40:08,240 --> 00:40:10,360
What's your rainy-day dish?
782
00:40:10,360 --> 00:40:12,160
SARAH: I have made keema.
783
00:40:12,160 --> 00:40:15,720
Which is like a north Indian
spiced mince lamb.
784
00:40:15,720 --> 00:40:18,160
The foundation of this
really humble mince,
785
00:40:18,160 --> 00:40:21,560
you know, all those sort of spices
are really sort of rich and earthy.
786
00:40:21,560 --> 00:40:25,280
This is just a wonderfully
communal family sentiment
787
00:40:25,280 --> 00:40:27,240
and thank you for sharing it
with us.
788
00:40:27,240 --> 00:40:28,680
Thank you.
Thanks. Thanks.
789
00:40:28,680 --> 00:40:29,960
(APPLAUSE)
790
00:40:29,960 --> 00:40:32,080
Next up - Daniel.
791
00:40:33,600 --> 00:40:35,960
Good luck, buddy.
Thank you.
792
00:40:40,960 --> 00:40:43,480
I made a prawn laksa.
793
00:40:43,480 --> 00:40:45,240
Darwin-style.
794
00:40:46,880 --> 00:40:48,840
You don't seem too happy.
795
00:40:48,840 --> 00:40:50,080
I'm not really, no.
796
00:40:50,080 --> 00:40:52,120
I think what sucks the most is
797
00:40:52,120 --> 00:40:54,160
when you're cooking something
you should nail
798
00:40:54,160 --> 00:40:55,840
or that you've cooked
several times before
799
00:40:55,840 --> 00:40:58,880
and you haven't done
the best version of it.
800
00:40:58,880 --> 00:41:00,760
(CLEARS THROAT)
801
00:41:11,040 --> 00:41:12,600
Daniel...
802
00:41:12,600 --> 00:41:15,000
..it was good it just wasn't great.
803
00:41:15,000 --> 00:41:19,400
And I honestly believe
that given another 10 minutes,
804
00:41:19,400 --> 00:41:21,080
it probably would have been great
805
00:41:21,080 --> 00:41:22,840
because you were on your way
to working it out.
806
00:41:24,040 --> 00:41:26,760
We talked about it, dried galangal
was what was stumping you
807
00:41:26,760 --> 00:41:30,920
because it does give you that bitter
undertone compared to the fresh one.
808
00:41:30,920 --> 00:41:33,680
I mean, the cooking
is bloody high today.
Yeah.
809
00:41:33,680 --> 00:41:36,640
So these mistakes, you could end up
in the bottom four.
Yeah.
810
00:41:36,640 --> 00:41:39,280
You may not and you may but you
wanna be prepared either way.
811
00:41:39,280 --> 00:41:42,080
Yep. No worries.
Thank you, Daniel.
Well done, mate.
812
00:41:46,880 --> 00:41:48,440
And lastly, Tommy.
813
00:41:48,440 --> 00:41:50,240
ALDO: Go, Tommy!
814
00:41:52,040 --> 00:41:54,680
Hi, guys. How you going?
Good, thank you.
815
00:41:57,960 --> 00:42:00,800
What a smell, man.
Oh, my God.
816
00:42:02,040 --> 00:42:05,160
Today, I've made banh canh cua.
817
00:42:05,160 --> 00:42:07,760
For those who have never
experienced this,
818
00:42:07,760 --> 00:42:10,880
I mean, there are soup noodles
and there are soup noodles...
819
00:42:10,880 --> 00:42:13,160
Yep.
..sell this.
820
00:42:13,160 --> 00:42:17,080
These noodles are just the kind
of noodle that are thick and chewy
821
00:42:17,080 --> 00:42:19,880
and they just cling onto,
like a broth.
822
00:42:19,880 --> 00:42:23,160
You need a thickish kind of broth
to really cling on to these noodles
823
00:42:23,160 --> 00:42:25,040
and are just fun to eat.
824
00:42:26,040 --> 00:42:30,800
Broth has mud crab shells, of course,
'cause free mud crab.
825
00:42:30,800 --> 00:42:33,160
Um...
So it's the millionaire's version.
826
00:42:33,160 --> 00:42:34,960
Yeah, millionaire's version
of what my mum makes.
827
00:42:43,440 --> 00:42:45,000
HARRY: Keep going.
828
00:42:45,000 --> 00:42:46,480
Keep going.
829
00:42:47,520 --> 00:42:49,080
Yeah!
830
00:42:52,960 --> 00:42:55,640
Little 14-course degustation today.
Yes.
831
00:42:55,640 --> 00:42:59,160
Regretting my career choices
right now. (CHUCKLES)
832
00:42:59,160 --> 00:43:01,960
What are you regretting?
Nothing. Nothing at all.
833
00:43:01,960 --> 00:43:03,760
Do your little, um...
834
00:43:03,760 --> 00:43:06,000
Can you do your little clap thing?
Yep.
835
00:43:06,000 --> 00:43:07,240
For me?
836
00:43:08,680 --> 00:43:10,280
There you go.
837
00:43:11,600 --> 00:43:14,960
Yes, Tommy! Yes, Tommy!
Oh, thank you so much.
838
00:43:14,960 --> 00:43:16,960
Mate, expertly made.
839
00:43:16,960 --> 00:43:19,080
The noodles
are absolutely fantastic.
840
00:43:19,080 --> 00:43:21,120
I don't think you could have
made them any better at all.
841
00:43:21,120 --> 00:43:24,480
They were thick, they had
that beautiful bounce
842
00:43:24,480 --> 00:43:27,640
and that starchy, chewy combination.
843
00:43:27,640 --> 00:43:29,680
Erm, fantastic.
844
00:43:29,680 --> 00:43:31,240
But the broth?
845
00:43:31,240 --> 00:43:33,400
I mean, that's next level, mate.
846
00:43:33,400 --> 00:43:37,880
I mean, honestly, it feels like
I got a perfectly cooked mud crab
847
00:43:37,880 --> 00:43:39,600
and just sucked its head.
848
00:43:39,600 --> 00:43:41,960
It is delicious.
849
00:43:41,960 --> 00:43:44,200
The thing I would have liked more of
was chilli.
850
00:43:44,200 --> 00:43:45,200
Oh, wow.
851
00:43:45,200 --> 00:43:47,400
I got about nine of 'em in there!
Andy probably doesn't...
852
00:43:47,400 --> 00:43:49,080
Oh, calm down.
Taking Andy...
853
00:43:49,080 --> 00:43:50,360
I didn't wanna give him milk.
854
00:43:50,360 --> 00:43:52,760
No, I... OK. Can I just say.
(LAUGHS)
855
00:43:54,560 --> 00:43:57,200
I really like chilli
but I'm just emotional
856
00:43:57,200 --> 00:43:58,720
when I'm eating the chilli.
Yep.
857
00:43:58,720 --> 00:44:01,560
(LAUGHS)
Like, I express my emotions.
858
00:44:01,560 --> 00:44:02,560
Yep.
859
00:44:02,560 --> 00:44:05,280
My fiancee's been asking me
to do it to her for years!
860
00:44:05,280 --> 00:44:08,000
(LAUGHS)
It's just when I have chilli.
861
00:44:08,000 --> 00:44:10,240
Well done, Tommy.
Whoo!
862
00:44:10,240 --> 00:44:12,040
I love you guys.
Nice one, Tommy!
863
00:44:13,040 --> 00:44:16,080
You could serve that in
any restaurant in Australia.
864
00:44:16,080 --> 00:44:18,680
Any.
People would come...
865
00:44:18,680 --> 00:44:20,320
People would lose their mind.
866
00:44:20,320 --> 00:44:23,280
Well done, mate.
Oh!
867
00:44:33,920 --> 00:44:38,040
There was an outstanding amount
of jaw-dropping dishes
868
00:44:38,040 --> 00:44:40,600
that took the kitchen by storm.
869
00:44:40,600 --> 00:44:42,560
Unfortunately, because of that,
870
00:44:42,560 --> 00:44:45,960
there's some decent dishes are gonna
fall into the bottom four
871
00:44:45,960 --> 00:44:48,240
and into tomorrow's pressure test.
872
00:44:49,360 --> 00:44:51,880
Let's start with the good news,
though.
873
00:44:51,880 --> 00:44:55,000
To win a one-way ticket
to the immunity challenge,
874
00:44:55,000 --> 00:44:59,000
you had to show us a rainy-day dish
that warmed our hearts.
875
00:44:59,000 --> 00:45:00,840
Keyma,
876
00:45:00,840 --> 00:45:02,400
Aldo,
877
00:45:02,400 --> 00:45:04,080
Tommy,
878
00:45:04,080 --> 00:45:05,920
Alvin,
879
00:45:05,920 --> 00:45:11,000
we applauded all of your dishes
because they were all that good.
880
00:45:11,000 --> 00:45:14,920
But there was one in particular
that set our hearts on fire.
881
00:45:16,720 --> 00:45:18,680
That dish...
882
00:45:18,680 --> 00:45:19,960
..belonged to Tommy.
883
00:45:19,960 --> 00:45:22,080
(APPLAUSE)
884
00:45:22,080 --> 00:45:23,720
Thank you so much.
885
00:45:23,720 --> 00:45:25,080
Top dish and... (LAUGHS)
886
00:45:25,080 --> 00:45:27,600
..I just am so happy
887
00:45:27,600 --> 00:45:31,280
and I feel so good about being able
to make Vietnamese food
888
00:45:31,280 --> 00:45:33,480
and being able to say,
"Hey, this is me.
889
00:45:33,480 --> 00:45:35,840
"This is the kind of food
I grew up with."
890
00:45:35,840 --> 00:45:38,400
You couldn't have made those noodles
any better
891
00:45:38,400 --> 00:45:40,800
and when it paired with the broth
and the mud crab,
892
00:45:40,800 --> 00:45:45,840
it wasn't just rainy-day food,
it was a hurricane of a dish.
893
00:45:45,840 --> 00:45:49,040
And it's the reason why you're going
straight into the immunity challenge
894
00:45:49,040 --> 00:45:51,000
on Thursday. Well done, mate.
895
00:45:51,000 --> 00:45:53,680
Thank you. Thanks, guys.
896
00:45:56,280 --> 00:45:59,320
OK, now the part
you weren't looking forward to.
897
00:45:59,320 --> 00:46:02,680
This was a very tough decision
and on a day like today,
898
00:46:02,680 --> 00:46:07,440
the bottom four is by no means a
reflection of your skills as cooks.
899
00:46:08,680 --> 00:46:12,200
Honestly, there were no bad dishes
in this tasting,
900
00:46:12,200 --> 00:46:14,560
there were just some
that were better than others.
901
00:46:14,560 --> 00:46:16,800
And today, those others...
902
00:46:18,480 --> 00:46:21,600
..are going into
tomorrow's pressure test.
903
00:46:21,600 --> 00:46:24,440
If I call your name,
you're cooking tomorrow.
904
00:46:27,520 --> 00:46:28,760
Daniel.
905
00:46:32,120 --> 00:46:33,600
Montana.
906
00:46:40,280 --> 00:46:41,480
Michael.
907
00:46:46,320 --> 00:46:47,760
And Matt.
908
00:46:51,280 --> 00:46:54,360
Daniel, Montana, Michael and Matt,
909
00:46:54,360 --> 00:46:57,320
the four of you,
you're in tomorrow's pressure test.
910
00:47:00,040 --> 00:47:02,760
But don't hang your heads today.
911
00:47:02,760 --> 00:47:05,000
It wasn't a fail.
912
00:47:05,000 --> 00:47:08,640
Go home, get a good rest
913
00:47:08,640 --> 00:47:13,040
and come back here tomorrow, ready
to tackle whatever we throw at you.
914
00:47:14,560 --> 00:47:16,840
All of you, well done today. See ya.
915
00:47:16,840 --> 00:47:19,240
Thanks, guys. Cheers.
JOCK: Thanks, guys.
916
00:47:23,000 --> 00:47:25,840
MONTANA: I'm definitely gonna have my
work cut out for me tomorrow but...
917
00:47:25,840 --> 00:47:28,120
..I think if I just go in there,
run my own race
918
00:47:28,120 --> 00:47:31,920
and do it the best I possibly can,
I can keep myself safe.
919
00:47:35,040 --> 00:47:38,600
ANNOUNCER: Tomorrow night
on MasterChef Australia...
920
00:47:38,600 --> 00:47:41,280
Donato Toce!
921
00:47:41,280 --> 00:47:42,760
..it's a pressure test
922
00:47:42,760 --> 00:47:46,080
from one of the biggest names
in the dessert world.
923
00:47:47,800 --> 00:47:48,880
(SIGHS)
924
00:47:48,880 --> 00:47:50,080
Oh, stop.
925
00:47:50,080 --> 00:47:51,800
MICHAEL: I couldn't have
dreamt this dessert up
926
00:47:51,800 --> 00:47:53,160
in my wildest dreams.
927
00:47:53,160 --> 00:47:54,920
Can they handle
techniques
928
00:47:54,920 --> 00:47:56,960
they've never
tried before?
929
00:47:56,960 --> 00:47:58,280
BILLIE:
So close, Mon.
930
00:47:58,280 --> 00:47:59,680
Do it, Dan.
Come on, Dan.
931
00:47:59,680 --> 00:48:02,200
Or will they crack
under the pressure?
932
00:48:02,200 --> 00:48:03,880
(SNAP!)
933
00:48:03,880 --> 00:48:07,120
Captions by Red Bee Media
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