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1
00:00:03,640 --> 00:00:07,320
an elimination that celebrated
spirits...
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00:00:07,320 --> 00:00:09,680
JULIE: It's just a bit
of a juggling act.
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00:00:09,680 --> 00:00:11,760
..was a challenging cook...
(SIGHS)
4
00:00:11,760 --> 00:00:13,320
..for everyone.
5
00:00:13,320 --> 00:00:15,160
Oh, no! That's hot oil!
6
00:00:15,160 --> 00:00:17,160
I've just overcooked my fish
massively.
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00:00:17,160 --> 00:00:18,520
Oh, crap!
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00:00:18,520 --> 00:00:22,360
I run to the pantry
and I have to use the squid.
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00:00:22,360 --> 00:00:26,480
The top five were distilled
down to four...
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00:00:26,480 --> 00:00:28,960
JOCK: The whole dish tastes
like a gin and tonic, doesn't it?
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00:00:28,960 --> 00:00:30,520
Well played, Daniel.
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00:00:32,040 --> 00:00:35,400
..when Julie was the one to go home.
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00:00:35,400 --> 00:00:38,160
JULIE: I will always be thankful
that I said yes to this.
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00:00:39,600 --> 00:00:42,800
Give it up for Julie Goodwin,
everybody!
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00:00:42,800 --> 00:00:44,880
(CHEERING AND APPLAUSE)
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00:00:47,080 --> 00:00:49,040
Tonight...
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00:00:49,040 --> 00:00:52,840
BILLIE: I wanna do everything I can
to win today.
18
00:00:52,840 --> 00:00:57,320
..they're fighting
for the most powerful prize yet.
19
00:00:58,480 --> 00:01:00,400
# 'Cause you're hot, then you're cold
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# You're yes, then you're no
21
00:01:02,160 --> 00:01:03,960
# You're in, then you're out
22
00:01:03,960 --> 00:01:05,800
# You're up, then you're down
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00:01:05,800 --> 00:01:07,560
# You're wrong when it's right
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# It's black and it's white
25
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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
29
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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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DANIEL: Oh, we're back!
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BILLIE: Oh.
Back in the garden.
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It's looking fresh, anyway.
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00:01:47,880 --> 00:01:49,960
SARAH: We're back in
the MasterChef kitchen today
35
00:01:49,960 --> 00:01:53,320
after such an incredible trip
to Tasmania.
36
00:01:55,400 --> 00:01:56,800
Good morning.
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Morning.
Morning.
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God, there's only four of us.
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Yesterday, Julie went home and...
40
00:02:02,360 --> 00:02:06,080
..that reminds me of just how real
this competition is now.
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Ooh.
What?
42
00:02:17,720 --> 00:02:19,920
Wow.
(JUDGES CLAP)
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00:02:19,920 --> 00:02:22,240
This is fancy.
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00:02:22,240 --> 00:02:24,440
Ooh, they're so pretty.
45
00:02:24,440 --> 00:02:27,080
It is pretty, isn't it?
My gosh.
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Kind of reminds me of breakfast.
47
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Welcome home, you four.
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Thanks.
Thank you.
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I'm sure you're all a bit surprised
50
00:02:41,600 --> 00:02:44,160
'cause the MasterChef kitchen looks
a little bit different than usual.
51
00:02:44,160 --> 00:02:45,640
Yeah.
Very different.
52
00:02:45,640 --> 00:02:49,080
But the surprises don't stop there,
my friends.
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(ALL EXCLAIM)
No, no, no, no.
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00:02:50,920 --> 00:02:52,520
(LAUGHS)
55
00:02:52,520 --> 00:02:58,480
Hopefully, your time away fired you
up enough to tackle today's challenge
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00:02:58,480 --> 00:03:03,880
because it's gonna be a big one
with an even bigger reward.
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00:03:03,880 --> 00:03:05,720
(EXHALES)
(CHUCKLES)
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00:03:07,320 --> 00:03:09,840
The winner of today's challenge
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00:03:09,840 --> 00:03:13,360
will see themselves straight through
to the semifinal.
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Whoa.
(EXHALES)
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That's big.
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00:03:17,320 --> 00:03:18,600
(EXHALES)
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00:03:18,600 --> 00:03:22,160
SARAH: Being the first contestant
in the top three of the semifinal
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00:03:22,160 --> 00:03:26,800
would be such a huge advantage
at this point in the competition.
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00:03:26,800 --> 00:03:29,720
We've been cooking for a long time
now, and to get that spot,
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I mean, it would be incredible.
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00:03:32,720 --> 00:03:35,880
That means that you'll have
a one-in-three shot
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00:03:35,880 --> 00:03:40,080
of being crowned the winner
of MasterChef 2022.
69
00:03:42,480 --> 00:03:45,760
Sound good?
Mm. Sounds great, amazing.
Course it bloody does.
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Billie, you're pretty close to taking
the title out a second time.
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I honestly didn't think
I'd get this far...
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Oh, come on.
No, I didn't.
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00:03:54,280 --> 00:03:56,320
All the way through I thought,
"There's no way in hell
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00:03:56,320 --> 00:03:58,240
"that a winner could win it again."
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00:03:58,240 --> 00:04:00,760
I just thought no way. But coming...
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00:04:00,760 --> 00:04:05,080
Like, getting this far,
it feels like...a little more close.
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00:04:05,080 --> 00:04:06,280
Daniel.
Yes, Jock.
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00:04:06,280 --> 00:04:09,160
Yesterday, mate,
you had one foot in the distillery
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00:04:09,160 --> 00:04:10,760
and the other foot out.
80
00:04:10,760 --> 00:04:12,560
How's it feel
to be standing here today?
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00:04:12,560 --> 00:04:15,320
That was the hardest cook I've
gone through, I think, for sure.
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00:04:15,320 --> 00:04:16,720
I just...
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I think the biggest thing I felt
was how much it means to me.
84
00:04:22,600 --> 00:04:26,320
Alright, guys. Huge stakes,
they call for a huge challenge.
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SARAH: Oh, scared.
Takes place over two rounds
86
00:04:30,880 --> 00:04:33,360
and it's exactly what this
competition is all about.
87
00:04:33,360 --> 00:04:37,000
We call it 'home cook to pro cook'.
88
00:04:38,360 --> 00:04:41,120
Round one will happen right here
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in these four small
home cook kitchens.
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00:04:45,560 --> 00:04:48,920
This round defines where you all
started all those years ago,
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00:04:48,920 --> 00:04:50,840
or just earlier this year...
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00:04:52,000 --> 00:04:55,600
..in your own homes as fans
and just food lovers in general.
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00:04:56,600 --> 00:05:01,360
These kitchens, they're stocked
with common household appliances,
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00:05:01,360 --> 00:05:03,280
utensils and ingredients.
95
00:05:03,280 --> 00:05:07,720
The kind of equipment that you find
in homes across the country.
96
00:05:07,720 --> 00:05:11,120
There's no hibachis, no water baths,
no liquid nitrogen,
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00:05:11,120 --> 00:05:13,360
none of that fancy stuff.
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00:05:13,360 --> 00:05:15,600
Just the basics.
99
00:05:15,600 --> 00:05:18,560
Your job is to cook us a banging dish
100
00:05:18,560 --> 00:05:21,600
using everyday equipment
and everyday ingredients.
101
00:05:22,800 --> 00:05:26,120
The best two dishes here,
they'll progress to round two
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00:05:26,120 --> 00:05:28,520
where home cooks turn pro.
103
00:05:29,720 --> 00:05:31,800
Picture your dream kitchen.
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It is just behind that curtain.
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Oh, wow.
106
00:05:38,080 --> 00:05:41,480
Nail it here
and you'll get to cook there.
107
00:05:41,480 --> 00:05:44,560
In this round,
you will have 60 minutes.
108
00:05:45,920 --> 00:05:49,800
What you have in your individual
kitchen is all you have.
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The pantry and garden are closed.
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00:05:53,320 --> 00:05:57,000
We might want humble,
but we don't want half-baked.
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00:05:57,000 --> 00:06:00,360
We want delicious homecooked food
from a small kitchen.
112
00:06:00,360 --> 00:06:02,000
OK.
113
00:06:02,000 --> 00:06:04,080
Only the cooks
of the best two dishes
114
00:06:04,080 --> 00:06:07,440
will be battling it out
for a spot in the semifinal.
115
00:06:09,280 --> 00:06:11,480
Good luck. Your time starts now.
116
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Ooh!
(BOTH LAUGH)
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(LAUGHS)
118
00:06:21,240 --> 00:06:22,840
DANIEL: Argh!
Everything's gone missing!
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00:06:22,840 --> 00:06:24,640
SARAH: Something for rind.
120
00:06:24,640 --> 00:06:27,480
We don't have that
in a home kitchen? (LAUGHS)
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(MUTTERS)
122
00:06:30,640 --> 00:06:32,240
Um...
123
00:06:32,240 --> 00:06:34,640
So I'm gonna need some
of these blokes.
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00:06:34,640 --> 00:06:37,040
I even love the tea towels.
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00:06:38,760 --> 00:06:41,320
Wonder if this will work better.
126
00:06:41,320 --> 00:06:42,760
Ooh, it does!
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God, it hurts!
128
00:06:48,760 --> 00:06:51,000
(LAUGHS)
What is happening here?
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00:06:51,000 --> 00:06:53,080
It's the... That's a crap whisk!
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00:06:53,080 --> 00:06:54,440
These are great.
131
00:06:54,440 --> 00:06:58,120
They went away, like,
about 15 years ago!
I've still got some of these.
132
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Oh, come on! (CHUCKLES)
133
00:06:59,720 --> 00:07:02,640
Even got different bins today.
134
00:07:02,640 --> 00:07:04,760
I'm excited about this challenge.
135
00:07:04,760 --> 00:07:07,800
It does kind of just feel like
we're in our home kitchen.
136
00:07:07,800 --> 00:07:10,440
Which is kind of strange
for the MasterChef kitchen.
137
00:07:10,440 --> 00:07:14,200
Looking in the kitchen, there's
quite a few spices in the pantry.
138
00:07:14,200 --> 00:07:16,880
We've got some different canned
ingredients too
139
00:07:16,880 --> 00:07:19,440
and a few proteins in the fridge.
140
00:07:19,440 --> 00:07:21,360
We've got some chicken breast,
some mince,
141
00:07:21,360 --> 00:07:25,200
and I'm kind of thinking to do
a boudin blanc,
142
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so it's basically a...
Kind of chicken sausage
143
00:07:28,440 --> 00:07:31,000
but it's something you can achieve
with everyday appliances.
144
00:07:31,000 --> 00:07:34,680
Yeah, it's kind of Indian/French
twist today.
145
00:07:34,680 --> 00:07:37,320
So, yeah, just playing
on those flavours.
146
00:07:38,680 --> 00:07:42,040
I think the judges are going to be
expecting a lot.
147
00:07:42,040 --> 00:07:43,960
It's the last immunity cook
of the season.
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00:07:43,960 --> 00:07:47,240
They're gonna want to see
something a little bit special.
149
00:07:47,240 --> 00:07:50,520
I so badly wanna be in
the semifinal. I'm so close.
150
00:07:50,520 --> 00:07:53,600
It, uh, needs to happen now.
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00:07:55,520 --> 00:07:58,480
God, look how much I've changed.
I'm, like, brunoising stuff.
152
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Home cook to pro cook.
153
00:08:00,600 --> 00:08:02,520
It sounds like a cool TV show
or something, doesn't it?
154
00:08:02,520 --> 00:08:04,400
Or like a book. (LAUGHS)
155
00:08:04,400 --> 00:08:06,360
I think this is a really cool
challenge, hey?
156
00:08:06,360 --> 00:08:08,640
I think...
I love the concept of it, you know?
157
00:08:08,640 --> 00:08:10,600
Like, we're right there
at the end of the competition
158
00:08:10,600 --> 00:08:13,680
and, um, it's like a little
throwback, I suppose.
159
00:08:13,680 --> 00:08:16,720
I'm excited at the idea
of trying to make a sick dish
160
00:08:16,720 --> 00:08:20,000
that reminds me of home
that is good enough for MasterChef.
161
00:08:20,000 --> 00:08:22,280
Uh, I'm gonna do a cottage pie.
162
00:08:22,280 --> 00:08:24,360
Yeah, we've got some nice
beef mince there,
163
00:08:24,360 --> 00:08:25,800
we've got our classic,
like, vegetables -
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00:08:25,800 --> 00:08:27,640
onion, garlic, carrot and celery.
165
00:08:27,640 --> 00:08:29,240
So, it's who I am
166
00:08:29,240 --> 00:08:31,640
and that's just where I'm gravitated
towards, I suppose, so...
167
00:08:31,640 --> 00:08:32,800
I love it.
168
00:08:36,120 --> 00:08:38,480
I've got to get this
on the rip straightaway
169
00:08:38,480 --> 00:08:41,040
and get my mince in there,
cook it down as soon as possible.
170
00:08:41,040 --> 00:08:44,240
So, soon as that's done, throw my
stock and every other little bit
171
00:08:44,240 --> 00:08:46,440
that I need in there
and just cook the mince a lot longer.
172
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It might sound simple, but
to pull this off in 60 minutes
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is quite a tough challenge.
174
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If I'm making a cottage pie
in top four of MasterChef,
175
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I've got to try and make it a ripper.
176
00:08:55,760 --> 00:08:58,600
I've gotta try and figure out a way
to make it interesting
177
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for me to have a chance to cook
in that kitchen.
178
00:09:00,320 --> 00:09:03,240
Otherwise, yeah, I pretty much
kiss my chance goodbye
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to go straight in the semifinal.
180
00:09:06,600 --> 00:09:08,560
(GROANS)
181
00:09:08,560 --> 00:09:09,920
Nearly there.
182
00:09:11,320 --> 00:09:12,600
OK.
183
00:09:12,600 --> 00:09:15,440
Lot of whisking. I'm doing
apple crumble and ice-cream.
184
00:09:15,440 --> 00:09:19,320
I'm sort of taking inspiration
from the average home kitchen
185
00:09:19,320 --> 00:09:23,440
and what my kitchen, you know,
usually has in the pantry at home.
186
00:09:23,440 --> 00:09:27,280
But yeah, I guess showing that you
can do MasterChef-style desserts
187
00:09:27,280 --> 00:09:28,960
in this kitchen.
188
00:09:28,960 --> 00:09:30,440
So, to elevate this apple crumble,
189
00:09:30,440 --> 00:09:33,440
I'm just gonna put a bit more effort
into each element.
190
00:09:33,440 --> 00:09:35,840
So the stewed apples,
191
00:09:35,840 --> 00:09:37,880
I'm gonna flavour those
with oranges,
192
00:09:37,880 --> 00:09:39,600
with a bit of balsamic vinegar,
193
00:09:39,600 --> 00:09:42,480
just lift the flavour
up another level.
194
00:09:42,480 --> 00:09:43,840
Same thing with the crumble.
195
00:09:43,840 --> 00:09:46,480
I want extra texture,
extra flavour in there.
196
00:09:46,480 --> 00:09:49,960
And then, for the ice-cream,
I can't make an ice-cream today
197
00:09:49,960 --> 00:09:52,080
because we don't have
an ice-cream machine
198
00:09:52,080 --> 00:09:56,360
but I'm thinking, if I make
a parfait instead of the ice-cream,
199
00:09:56,360 --> 00:09:58,800
it will be a little bit fancier.
200
00:10:00,000 --> 00:10:04,720
So I've put my, um, orange,
brown sugar parfait mixture
201
00:10:04,720 --> 00:10:06,200
into the freezer.
202
00:10:06,200 --> 00:10:07,840
Just gonna do another one in case.
203
00:10:07,840 --> 00:10:09,760
Haven't got the blast chillers
today, so...
204
00:10:09,760 --> 00:10:11,160
..hopefully, they work.
205
00:10:15,320 --> 00:10:17,280
SARAH: Do we have scissors
in a home kitchen?
206
00:10:19,080 --> 00:10:20,960
Maybe not. (CHUCKLES)
207
00:10:20,960 --> 00:10:22,520
What are you cooking, Sarah?
208
00:10:22,520 --> 00:10:24,360
I'm making a boudin blanc.
209
00:10:27,760 --> 00:10:29,400
What's that?
(CHUCKLES)
210
00:10:29,400 --> 00:10:31,560
Sausages.
Oh, right. Yep.
211
00:10:31,560 --> 00:10:33,040
(CHUCKLES)
212
00:10:33,040 --> 00:10:35,960
So, the filling
for my boudin blanc is done.
213
00:10:35,960 --> 00:10:37,640
Now it's time to start rolling them.
214
00:10:40,200 --> 00:10:42,320
So annoying -
my fingers are slippery.
215
00:10:42,320 --> 00:10:45,760
Boudin blanc is a little bit
difficult to make and to get right.
216
00:10:45,760 --> 00:10:47,480
The rolling technique, it's just...
217
00:10:47,480 --> 00:10:49,440
You can't have any air bubbles in it.
218
00:10:49,440 --> 00:10:52,200
You want it to be nice and tight,
beautiful long sausage.
219
00:10:53,680 --> 00:10:55,120
Sarah.
Jock.
220
00:10:55,120 --> 00:10:57,480
How do you like your
bougie little home kitchen?
221
00:10:57,480 --> 00:11:00,640
I love it. We are pretty spoiled
in the MasterChef kitchen
222
00:11:00,640 --> 00:11:02,160
and have everything that we need
223
00:11:02,160 --> 00:11:04,480
but it's nice to just get
a bit grounded again.
224
00:11:04,480 --> 00:11:05,720
What are you cooking in round one?
225
00:11:05,720 --> 00:11:09,480
So, I wanna do just a take
on homestyle sausages.
226
00:11:09,480 --> 00:11:12,280
I'm gonna poach these
and then finish it off in the pan...
227
00:11:12,280 --> 00:11:15,000
So it's like a boudin blanc.
Yeah. Exactly. That's what it is.
228
00:11:15,000 --> 00:11:16,560
Alright!
(LAUGHS)
229
00:11:16,560 --> 00:11:18,680
So bougie sausage.
What will the dish be then?
230
00:11:18,680 --> 00:11:20,560
You've just got one of those,
two of those?
231
00:11:20,560 --> 00:11:23,120
I actually just wanna have one
in the centre.
Right.
232
00:11:23,120 --> 00:11:25,240
Just, you know,
keep it simple plating, classic.
233
00:11:25,240 --> 00:11:27,000
Yep.
Sauce on the bottom.
234
00:11:27,000 --> 00:11:28,920
Just sausage and sauce?
Nothing else?
235
00:11:28,920 --> 00:11:30,520
Yeah. That's what I'm working on.
(WHISTLES)
236
00:11:30,520 --> 00:11:32,120
What else do you think? (CHUCKLES)
237
00:11:32,120 --> 00:11:35,800
Normally, there's like a bit of mash
or there's something going on.
238
00:11:35,800 --> 00:11:38,800
I've never had a boudin blanc
sitting on its own.
239
00:11:40,160 --> 00:11:42,000
Yeah. 'Cause it's kind of like...
240
00:11:42,000 --> 00:11:43,680
Yeah, bangers and mash, isn't it?
241
00:11:43,680 --> 00:11:45,600
Something to think about.
You wanna be...
242
00:11:45,600 --> 00:11:47,400
You want a guernsey in round two?
I know.
243
00:11:47,400 --> 00:11:48,880
You wanna go behind the curtain,
don't you?
244
00:11:48,880 --> 00:11:51,280
Yeah, I do. So badly.
C'mon then. Up the game.
245
00:11:52,280 --> 00:11:55,720
Sausages and sauce might not be
enough to get me into second round.
246
00:11:57,640 --> 00:11:59,680
OK. What else? (SIGHS)
247
00:12:00,680 --> 00:12:03,960
Gonna have to find a way
to really elevate this dish.
248
00:12:17,000 --> 00:12:19,200
Normally,
there's like a bit of mash or...
249
00:12:19,200 --> 00:12:20,840
..there's something going on.
250
00:12:20,840 --> 00:12:24,840
Like, I've never had a boudin blanc
sitting on its own.
251
00:12:24,840 --> 00:12:28,520
Sausages and sauce might not be
enough to get me into second round.
252
00:12:28,520 --> 00:12:30,280
(SIGHS)
253
00:12:30,280 --> 00:12:33,840
Gonna have to find a way
to really elevate this dish.
254
00:12:33,840 --> 00:12:35,320
OK. What else?
255
00:12:35,320 --> 00:12:37,760
Looking at the pantry,
I see lots of beautiful beans,
256
00:12:37,760 --> 00:12:41,520
there's some bacon in the fridge,
onions, lots of spices in there.
257
00:12:41,520 --> 00:12:45,040
I think I can use these
to create a nice cassoulet.
258
00:12:45,040 --> 00:12:46,160
OK.
259
00:12:46,160 --> 00:12:51,000
A cassoulet is a beautiful bean-based
dish, and spices, onions,
260
00:12:51,000 --> 00:12:52,840
lots of beautiful flavours.
261
00:12:52,840 --> 00:12:58,320
So I'm thinking sausages and sauce
might not get me into round two,
262
00:12:58,320 --> 00:13:01,680
but boudin blanc and a cassoulet
might just do the trick.
263
00:13:02,800 --> 00:13:04,120
Smelling good.
264
00:13:04,120 --> 00:13:05,760
KEYMA: Stock...
265
00:13:07,600 --> 00:13:09,160
I'm cooking... (CHUCKLES)
266
00:13:09,160 --> 00:13:11,640
..a take on a Caribbean
spiced curry with chicken.
267
00:13:11,640 --> 00:13:14,080
It's a home cook so it doesn't
matter if it's rustic.
268
00:13:14,080 --> 00:13:15,480
I feel like being just...
269
00:13:15,480 --> 00:13:19,120
..stepping away from
my home cuisine quite a bit
270
00:13:19,120 --> 00:13:21,640
but that's what I cook
for my family.
271
00:13:21,640 --> 00:13:25,800
Uh, being in a bench that reminds me
of my home kitchen,
272
00:13:25,800 --> 00:13:28,200
that what immediately I thought of.
273
00:13:28,200 --> 00:13:32,120
This dish, I make it all the time
for my kids, is my son's favourite.
274
00:13:32,120 --> 00:13:35,480
And I'm just feeling really
nostalgic today
275
00:13:35,480 --> 00:13:37,720
and I feel this
is the dish for me today.
276
00:13:37,720 --> 00:13:40,160
So, at the moment,
I'm just cooking my curry base,
277
00:13:40,160 --> 00:13:44,280
um, until it is kind of
caramelises a little bit.
278
00:13:44,280 --> 00:13:49,000
And then I'm gonna just deglaze
with some tomatoes and coconut milk
279
00:13:49,000 --> 00:13:51,440
and let it cook
so it develops flavour.
280
00:13:51,440 --> 00:13:52,800
So, the challenge today,
281
00:13:52,800 --> 00:13:56,000
I don't have all the spices
I normally have in my house.
282
00:13:59,280 --> 00:14:00,800
Basil...
283
00:14:00,800 --> 00:14:03,120
I'm just working with
the ingredients I got given,
284
00:14:03,120 --> 00:14:04,760
which is basic pantry.
285
00:14:04,760 --> 00:14:06,960
So, yeah, I need to be
really careful
286
00:14:06,960 --> 00:14:11,680
to taste all throughout the cook
so I'm sure I'm balancing the dish.
287
00:14:11,680 --> 00:14:13,920
I feel...I feel
really comfortable, actually.
288
00:14:13,920 --> 00:14:17,200
I'm just trying to not get in
my head with the MasterChef thing
289
00:14:17,200 --> 00:14:20,480
because I've been kind of
making a huge effort
290
00:14:20,480 --> 00:14:22,080
to MasterChef everything.
291
00:14:22,080 --> 00:14:25,400
And...I do really want to
292
00:14:25,400 --> 00:14:28,240
probably show a little bit
of that home-cooking style
293
00:14:28,240 --> 00:14:30,520
I haven't shown so far.
294
00:14:30,520 --> 00:14:33,160
So, this dish is honouring my family
295
00:14:33,160 --> 00:14:36,200
and without them, I wouldn't be here
in the competition,
296
00:14:36,200 --> 00:14:40,120
without their support, without
their loving words all the time
297
00:14:40,120 --> 00:14:41,640
of encouragement.
298
00:14:41,640 --> 00:14:44,000
So I'm just doing this for them.
299
00:14:46,480 --> 00:14:49,240
Round two, half of you will get
to cook behind that curtain.
300
00:14:50,240 --> 00:14:51,920
And you've only got
half an hour to go.
301
00:14:51,920 --> 00:14:53,520
JOCK: Let's go!
302
00:15:04,160 --> 00:15:05,160
Alrighty.
303
00:15:05,160 --> 00:15:07,440
So I've got my mince bubbling away,
doing its thing
304
00:15:07,440 --> 00:15:08,920
and I've got my potatoes cooking.
305
00:15:10,480 --> 00:15:12,000
Aagh!
306
00:15:12,000 --> 00:15:15,600
Now I've gotta try and figure out
a way to make it interesting
307
00:15:15,600 --> 00:15:17,480
in the short amount of time
that I have.
308
00:15:18,680 --> 00:15:20,320
That could work.
309
00:15:20,320 --> 00:15:21,720
I see some bacon in the fridge
and I'm like,
310
00:15:21,720 --> 00:15:23,360
"Well, bewdy, I can use that anyway."
311
00:15:23,360 --> 00:15:25,240
Ooh, yeah, that'll be nice.
312
00:15:25,240 --> 00:15:27,320
I saw the Vegemite sitting there
on the bench.
313
00:15:27,320 --> 00:15:30,120
Vegemite, it's a little secret
flavour bomb, in my opinion.
314
00:15:31,240 --> 00:15:33,080
Why don't I make it
very Vegemite-forward?
315
00:15:33,080 --> 00:15:36,800
'Cause that'll work well with the
potato, that'll well in the gravy.
316
00:15:36,800 --> 00:15:40,640
I can add cheese to it too, then I've
got a Vegemite-cheese cottage pie.
317
00:15:40,640 --> 00:15:42,200
I can't help it, but I'm excited.
318
00:15:42,200 --> 00:15:43,400
That sounds sick to me.
319
00:15:43,400 --> 00:15:46,480
(CHUCKLES) Um...this guy.
320
00:15:48,160 --> 00:15:50,800
BILLIE: So, my parfait
is setting in the fridge
321
00:15:50,800 --> 00:15:54,560
and the stewed apples are finished.
322
00:15:54,560 --> 00:15:58,080
They taste really good,
it has that edge of balsamic vinegar
323
00:15:58,080 --> 00:16:00,160
and a bit of orange juice as well.
324
00:16:00,160 --> 00:16:03,120
The next thing I need to move onto
is the crumble.
325
00:16:03,120 --> 00:16:05,400
This is the best part
of making the apple crumble -
326
00:16:05,400 --> 00:16:08,600
that, I reckon, is, like,
one of the tastiest things ever.
327
00:16:08,600 --> 00:16:11,360
It's sugar, flour, butter.
Doesn't get much better than that.
328
00:16:11,360 --> 00:16:13,000
So, to elevate this crumble,
329
00:16:13,000 --> 00:16:15,840
I'm caramelising some Rice Bubbles
330
00:16:15,840 --> 00:16:18,600
to give the crumble
a caramel flavour
331
00:16:18,600 --> 00:16:23,280
but also, that really crunchy,
crispy texture of Rice Bubbles,
332
00:16:23,280 --> 00:16:26,920
and adding in quite a lot
of cinnamon, ground ginger
333
00:16:26,920 --> 00:16:28,280
and ground nutmeg.
334
00:16:28,280 --> 00:16:30,760
I did the Kirsten Tibballs pressure
test, and she used Rice Bubbles,
335
00:16:30,760 --> 00:16:32,240
which I thought was pretty cool.
336
00:16:32,240 --> 00:16:35,000
So, they do have
such a good crunchy texture
337
00:16:35,000 --> 00:16:38,600
and that kind of fun
Rice Bubble action in a crumble.
338
00:16:43,840 --> 00:16:46,080
KEYMA: This cook today is
actually making me really happy.
339
00:16:46,080 --> 00:16:47,960
I haven't cooked like this
for a while.
340
00:16:47,960 --> 00:16:50,840
I'm just kind of reconnecting
to home, I guess.
341
00:16:50,840 --> 00:16:53,800
At home, I have music on,
all the time. (CHUCKLES)
342
00:16:53,800 --> 00:16:56,040
And I'm normally like, "Whoo! Whoo!"
343
00:16:56,040 --> 00:16:57,920
But there's no music
in the MasterChef kitchen.
344
00:16:57,920 --> 00:17:01,320
I've been suggesting that for a while
but nothing happens.
345
00:17:01,320 --> 00:17:02,720
(LAUGHS)
346
00:17:02,720 --> 00:17:05,640
So I've finished my curry paste.
347
00:17:05,640 --> 00:17:09,880
Now I'm just caramelising my chicken
really heavily in the pan
348
00:17:09,880 --> 00:17:12,440
before I put it
into my curry mixture.
349
00:17:12,440 --> 00:17:14,560
ANDY: Keyma, chicken curry?
Chicken curry.
350
00:17:14,560 --> 00:17:15,560
Yeah?
Yep.
351
00:17:15,560 --> 00:17:17,400
Homestyle chicken curry?
Kind of.
352
00:17:17,400 --> 00:17:20,320
Oh, kind of?
I'm just going a step further
353
00:17:20,320 --> 00:17:23,120
and then just caramelising
the chicken thighs...
354
00:17:23,120 --> 00:17:24,760
OK.
..you know, separately.
355
00:17:24,760 --> 00:17:28,240
But then I'm just going to cook...
finish them in the curry base.
356
00:17:28,240 --> 00:17:29,240
Right.
357
00:17:29,240 --> 00:17:33,000
And, yeah, I have just a steamed rice
and probably a cucumber salad.
358
00:17:33,000 --> 00:17:35,640
OK. So everything is about
boosting flavour here.
359
00:17:35,640 --> 00:17:36,960
Yep.
Got a bunch of spices there.
360
00:17:36,960 --> 00:17:38,520
Y-y-yes.
They the same as you'd use at home?
361
00:17:38,520 --> 00:17:40,760
No. It's less than
what I normally use.
362
00:17:40,760 --> 00:17:42,200
Rice?
Rice.
363
00:17:42,200 --> 00:17:43,840
Have it here.
OK.
364
00:17:43,840 --> 00:17:45,440
Chicken curry, rice,
365
00:17:45,440 --> 00:17:47,840
it's literally got to be the best
chicken curry and rice
366
00:17:47,840 --> 00:17:50,360
'cause you wanna get behind that
curtain and cook in round two.
367
00:17:50,360 --> 00:17:51,720
I really want it.
368
00:17:52,760 --> 00:17:54,320
OK, make it the best chicken curry.
369
00:17:56,120 --> 00:17:57,680
If you wanna get into round two,
370
00:17:57,680 --> 00:18:00,640
you need to do it
in the next 15 minutes. Let's go.
371
00:18:11,120 --> 00:18:13,880
SARAH: Butter makes everything
better. (LAUGHS)
372
00:18:13,880 --> 00:18:15,840
I feel like I'm in
a pretty good place.
373
00:18:15,840 --> 00:18:19,240
My cassoulet's on the go,
loaded it with my spices -
374
00:18:19,240 --> 00:18:23,640
cumin, paprika, ginger, and the
beautiful bacon from the fridge.
375
00:18:23,640 --> 00:18:26,920
This is just gonna bubble away,
let all those flavours infuse nicely
376
00:18:26,920 --> 00:18:28,080
and thicken up.
377
00:18:33,800 --> 00:18:35,800
They're...alright.
378
00:18:35,800 --> 00:18:38,400
It's not as tight
as I would have hoped.
379
00:18:38,400 --> 00:18:41,600
With my first boudin blanc, there's
air bubbles that are in there.
380
00:18:41,600 --> 00:18:44,760
I'm just not getting the right
firmness that I'm looking for.
381
00:18:44,760 --> 00:18:47,280
So I'm gonna have to poach
another one.
382
00:18:47,280 --> 00:18:49,360
Come on, little guy.
383
00:18:49,360 --> 00:18:50,640
Work for me.
384
00:18:51,920 --> 00:18:53,600
Just wanna serve one.
385
00:18:54,600 --> 00:18:55,960
But...
386
00:18:55,960 --> 00:18:58,160
..I want it to be perfect.
387
00:18:58,160 --> 00:18:59,920
How long are you poaching for?
388
00:18:59,920 --> 00:19:02,960
I'm just gonna bring it up to
the boil and then turn it off.
389
00:19:02,960 --> 00:19:04,760
Right.
And then finish it in the pan.
390
00:19:04,760 --> 00:19:06,920
OK. It's a tough one, isn't it,
the boudin blanc?
391
00:19:06,920 --> 00:19:08,000
Like, it's...
It is.
392
00:19:08,000 --> 00:19:12,240
To get it so, so perfectly right
and not squeaky is a mission.
I know.
393
00:19:12,240 --> 00:19:13,760
Your cassoulet mix, spice mix,
394
00:19:13,760 --> 00:19:16,120
I think you could do that
with your eyes closed...
Yeah.
395
00:19:16,120 --> 00:19:18,240
It's all gonna come down to
how those sausages are cooked.
396
00:19:18,240 --> 00:19:20,360
I know. I know. It's not an easy one.
397
00:19:20,360 --> 00:19:23,440
Biggest worry is definitely
the boudin blanc.
398
00:19:23,440 --> 00:19:26,240
I need to make sure I get it perfect.
399
00:19:27,560 --> 00:19:29,880
Um, OK. So...
400
00:19:29,880 --> 00:19:33,680
I've decided to pipe on my
mashed potato onto my cottage pie.
401
00:19:33,680 --> 00:19:36,400
'Cause I wanna try and make it as
Gucci as I possibly can, you know?
402
00:19:36,400 --> 00:19:38,920
I wanna try and make it as flash
as possible with what I've got.
403
00:19:38,920 --> 00:19:40,360
My piping bag.
404
00:19:42,160 --> 00:19:44,680
So I don't have a piping bag
in the kitchen today
405
00:19:44,680 --> 00:19:47,840
but I've got a pea bag.
That'll work fine as a piping bag.
406
00:19:47,840 --> 00:19:50,320
(IMITATES GLADIATOR)
Is this not entertaining!
407
00:19:50,320 --> 00:19:52,440
JOCK: You said it was gonna look
bougie.
408
00:19:53,560 --> 00:19:55,840
It's working.
MEL: Looks great!
409
00:19:57,840 --> 00:20:00,280
Oh, it's coming out the...
(JUDGES LAUGH)
410
00:20:00,280 --> 00:20:01,680
It's sick!
411
00:20:01,680 --> 00:20:02,880
Whew!
412
00:20:02,880 --> 00:20:04,760
Hey, it worked.
Funny that.
413
00:20:04,760 --> 00:20:07,280
I'm actually really happy
with the way it worked.
414
00:20:07,280 --> 00:20:09,440
It's the best I could have done
with what I had today.
415
00:20:09,440 --> 00:20:11,760
He's gonna end up getting a spoon
in there and flattening it all off.
416
00:20:11,760 --> 00:20:13,200
You watch.
Yep, I guarantee it.
417
00:20:13,200 --> 00:20:15,520
Oh, Jock, give me a rest!
(CHUCKLES)
418
00:20:15,520 --> 00:20:18,680
So then I throw it under the grill
and give it as long as I can give it
419
00:20:18,680 --> 00:20:20,080
so that it sort of cooks on top.
420
00:20:20,080 --> 00:20:22,480
I want it as crispy as possible,
but I'm a bit worried
421
00:20:22,480 --> 00:20:24,520
because I don't have much time left.
422
00:20:25,760 --> 00:20:27,480
Hustle, guys!
You've only got five minutes!
423
00:20:27,480 --> 00:20:28,880
Hustle, hustle!
Come on!
424
00:20:36,280 --> 00:20:37,800
BILLIE: So, I've only got
a few minutes to go
425
00:20:37,800 --> 00:20:41,200
and I'm a little bit scared
to check this parfait
426
00:20:41,200 --> 00:20:43,600
because I haven't got
a blast chiller today -
427
00:20:43,600 --> 00:20:45,520
I've only got your standard freezer.
428
00:20:46,640 --> 00:20:49,240
Oh. So close! (CHUCKLES)
429
00:20:49,240 --> 00:20:50,560
Close.
430
00:20:50,560 --> 00:20:52,440
Still unset in the middle.
431
00:20:52,440 --> 00:20:53,440
Oh, God.
432
00:20:53,440 --> 00:20:58,360
This parfait is a very important part
of this dish, so it needs to be set.
433
00:20:58,360 --> 00:21:00,200
So yeah, I'll just have to
leave it in there
434
00:21:00,200 --> 00:21:01,920
right until the very last minute.
435
00:21:01,920 --> 00:21:04,080
ANDY AND MEL: Billie...
Parfait set?
436
00:21:05,720 --> 00:21:07,720
Oh, you...
You haven't taken it out yet?
437
00:21:07,720 --> 00:21:08,920
No.
438
00:21:12,320 --> 00:21:13,720
Oh...
439
00:21:13,720 --> 00:21:16,280
I think I'm cutting it pretty fine.
440
00:21:29,480 --> 00:21:32,080
You wanna make it to the pros, you've
got to give us a top-two dish,
441
00:21:32,080 --> 00:21:33,760
and you got three minutes to go.
442
00:21:33,760 --> 00:21:35,280
JOCK: Let's go.
443
00:21:38,360 --> 00:21:43,280
Only a few minutes left, and my
pickled cucumber salad's done.
444
00:21:45,440 --> 00:21:47,640
So I taste the curry.
445
00:21:47,640 --> 00:21:51,080
I'm really happy with the flavours.
I think it tastes delicious.
446
00:21:52,080 --> 00:21:53,600
Let's see, is this cooked?
447
00:21:53,600 --> 00:21:55,160
But then I realised...
448
00:21:56,520 --> 00:21:58,960
Ah, shoot.
449
00:21:58,960 --> 00:22:02,080
I've been so focused
on balancing my curry,
450
00:22:02,080 --> 00:22:04,480
I forgot about my rice completely.
451
00:22:04,480 --> 00:22:05,760
(SIGHS)
452
00:22:05,760 --> 00:22:07,520
I can't believe it.
453
00:22:09,880 --> 00:22:11,560
It's completely overcooked.
454
00:22:12,560 --> 00:22:14,440
I'm not happy with the rice.
455
00:22:14,440 --> 00:22:18,280
I can't serve overcooked rice
to the judges.
456
00:22:18,280 --> 00:22:19,920
(SIGHS HEAVILY)
457
00:22:22,160 --> 00:22:24,480
I'm not happy with it.
458
00:22:24,480 --> 00:22:27,840
So I'm going to have to
leave it out of the dish.
459
00:22:27,840 --> 00:22:29,160
Oh!
460
00:22:32,640 --> 00:22:34,120
DANIEL: Get my pie out of the oven,
461
00:22:34,120 --> 00:22:36,160
and it's just got
that caramelisation on it.
462
00:22:36,160 --> 00:22:38,320
It could have gone for
a little bit more.
463
00:22:38,320 --> 00:22:39,800
It's at least melted the cheese
464
00:22:39,800 --> 00:22:42,160
and it's given that sort of firmness
to the potato that I was after.
465
00:22:42,160 --> 00:22:45,240
So now I've just got to splot on
a few of my little bit of bacon bits,
466
00:22:45,240 --> 00:22:48,760
and I'm just going to top it with
some of the curly pasta that we got.
467
00:22:53,120 --> 00:22:56,400
It tastes yummy.
Yeah, I'm liking it.
468
00:22:56,400 --> 00:22:57,880
I get some spices.
469
00:22:57,880 --> 00:22:59,760
It's not, like, crazily spicy,
470
00:22:59,760 --> 00:23:01,960
although I have got
a high spice tolerance.
471
00:23:03,560 --> 00:23:07,960
In this cook, I've tried to
incorporate those French techniques
472
00:23:07,960 --> 00:23:09,400
with the boudin blanc
473
00:23:09,400 --> 00:23:12,400
while using some of those
beautiful Indian flavours.
474
00:23:16,040 --> 00:23:20,040
And I'm just crossing everything,
hoping the judges like it.
475
00:23:24,560 --> 00:23:27,240
BILLIE: I'm very quickly
running out of time.
476
00:23:27,240 --> 00:23:30,200
I need to get my parfaits
out of the freezer.
477
00:23:30,200 --> 00:23:31,520
ANDY: Is it set?
478
00:23:31,520 --> 00:23:32,760
Um...
479
00:23:34,640 --> 00:23:36,920
Whoa. It's bloody close,
I'll tell you what.
480
00:23:36,920 --> 00:23:41,240
I'm shocked that the parfait has
set almost all the way through.
481
00:23:41,240 --> 00:23:44,960
It's just the centre piece
that's a little bit wobbly still,
482
00:23:44,960 --> 00:23:46,760
so I'll just go with that.
483
00:23:46,760 --> 00:23:48,080
(SQUEALS)
484
00:23:50,760 --> 00:23:54,000
JUDGES: Ten, nine, eight,
485
00:23:54,000 --> 00:23:57,600
seven, six, five,
486
00:23:57,600 --> 00:24:02,080
four, three, two, one!
487
00:24:02,080 --> 00:24:03,720
That's it!
488
00:24:07,560 --> 00:24:09,240
Oh, my God!
489
00:24:10,880 --> 00:24:12,080
(SIGHS)
490
00:24:25,800 --> 00:24:28,600
OK, in round one, it was
back to the good old days of
491
00:24:28,600 --> 00:24:30,200
cooking in your home kitchen
492
00:24:30,200 --> 00:24:32,960
with limited equipment
and limited ingredients.
493
00:24:34,200 --> 00:24:35,760
First dish we'd like to taste...
494
00:24:39,400 --> 00:24:40,680
..belongs to Sarah.
495
00:24:40,680 --> 00:24:42,600
(APPLAUSE)
496
00:24:42,600 --> 00:24:44,800
BILLIE: Good luck, Sarah.
Thanks.
497
00:24:44,800 --> 00:24:46,240
It looks beautiful.
498
00:24:55,400 --> 00:24:58,120
Sarah, what have you cooked us?
499
00:24:58,120 --> 00:25:02,320
I have made a spiced
boudin blanc with a cassoulet.
500
00:25:27,480 --> 00:25:30,600
Whether you want to call it
a boudin blanc with a cassoulet
501
00:25:30,600 --> 00:25:32,560
or a sausage and beans...
502
00:25:35,080 --> 00:25:36,920
..it's bloody delicious.
503
00:25:36,920 --> 00:25:39,000
(LAUGHS)
Very, very tasty.
504
00:25:40,320 --> 00:25:43,640
The cassoulet particularly -
a lot of flavour in there.
505
00:25:43,640 --> 00:25:47,080
And it's that trademark
Sarah set of spices
506
00:25:47,080 --> 00:25:49,240
that are just lingering
in the background there.
507
00:25:49,240 --> 00:25:52,320
Do you know what I mean? You're able
to sort of just touch that cassoulet
508
00:25:52,320 --> 00:25:54,840
with your touch, and it's beautiful.
509
00:25:54,840 --> 00:25:56,400
Thank you.
510
00:25:56,400 --> 00:25:59,480
I'm glad you're having fun today,
because you can tell on the plate.
511
00:26:01,080 --> 00:26:05,120
Once again, you can balance spice
in the most sophisticated of curries
512
00:26:05,120 --> 00:26:08,160
or the most, you know, kind of
home style of cassoulets.
513
00:26:08,160 --> 00:26:09,280
Nice work.
514
00:26:09,280 --> 00:26:10,920
This is the food
that we wanted to see today.
515
00:26:12,200 --> 00:26:14,320
Home-style food, rustic food.
516
00:26:14,320 --> 00:26:17,320
But then when you put the cassoulet
there and you put the technique
517
00:26:17,320 --> 00:26:18,760
of the boudin on top of it,
518
00:26:18,760 --> 00:26:21,320
then it's like, now
you're looking at top two.
519
00:26:21,320 --> 00:26:23,240
You should be stoked.
Thank you so much. Thank you.
520
00:26:23,240 --> 00:26:24,600
See what happens
when you're having fun?
521
00:26:24,600 --> 00:26:26,520
Yeah. Thank you.
522
00:26:28,080 --> 00:26:29,920
KEYMA: Well done, Sarah.
523
00:26:29,920 --> 00:26:31,480
Thank you.
Good on you.
524
00:26:31,480 --> 00:26:33,160
Oh, it's amazing.
525
00:26:33,160 --> 00:26:35,400
Next up to the tasting table,
it's Daniel.
526
00:26:35,400 --> 00:26:37,320
(APPLAUSE)
527
00:26:38,560 --> 00:26:40,120
KEYMA: Go, Daniel. Crush it.
528
00:26:50,160 --> 00:26:51,960
Daniel...what have you cooked?
529
00:26:53,400 --> 00:26:55,560
I made a Vegemite and cheese
cottage pie.
530
00:26:59,760 --> 00:27:01,000
Thank you.
531
00:27:22,800 --> 00:27:24,480
Daniel, I loved where it went.
532
00:27:26,000 --> 00:27:27,880
You know, I love where
your mind was going
533
00:27:27,880 --> 00:27:29,760
with the savoury application
of Vegemite.
534
00:27:31,480 --> 00:27:36,240
I think it's a great idea, and it's
a sure-fire way to get max flavour.
535
00:27:36,240 --> 00:27:38,920
And I think it worked, to an extent.
536
00:27:40,960 --> 00:27:42,840
There are some great flavours
going on there.
537
00:27:42,840 --> 00:27:46,200
I love the gloss on the gravy
and I love the way your brain works
538
00:27:46,200 --> 00:27:49,480
to understand that umami,
the salt is there in the Vegemite,
539
00:27:49,480 --> 00:27:51,960
so why not use that
instead of, you know,
540
00:27:51,960 --> 00:27:54,600
developing flavours in other ways?
541
00:27:54,600 --> 00:27:57,440
It just wasn't quite enough time
to do it justice.
542
00:28:00,440 --> 00:28:03,560
You know what is really great,
is that flavour that's inside it.
543
00:28:03,560 --> 00:28:07,040
There's that really beautiful
residual heat there.
544
00:28:07,040 --> 00:28:09,360
You know, it's very fulfilling.
545
00:28:09,360 --> 00:28:11,320
Mate, you had a good crack at it.
546
00:28:11,320 --> 00:28:14,040
Will it get you behind that
curtain today? Maybe not.
547
00:28:14,040 --> 00:28:16,080
Yeah. Alright, thanks, guys.
Thank you, Daniel.
548
00:28:20,520 --> 00:28:23,440
Next up to the tasting table - Keyma.
549
00:28:25,440 --> 00:28:27,320
KEYMA: The curry tastes delicious.
550
00:28:27,320 --> 00:28:30,880
I like all the elements
and how all of them play together.
551
00:28:30,880 --> 00:28:33,080
Here you are, guys.
552
00:28:34,520 --> 00:28:38,880
But I'm not 100% whether the
whole thing is going to work out
553
00:28:38,880 --> 00:28:41,440
because my rice didn't work.
554
00:28:43,560 --> 00:28:45,240
Keyma, what did you cook?
555
00:28:45,240 --> 00:28:51,560
I have a chicken spiced curry
with a cucumber salad.
556
00:29:14,160 --> 00:29:15,360
Keyma...
557
00:29:17,640 --> 00:29:19,320
..it was good.
558
00:29:19,320 --> 00:29:20,640
I think you did really well.
559
00:29:20,640 --> 00:29:23,040
Beautiful cook on the chicken.
560
00:29:23,040 --> 00:29:25,280
Pickles are nice, refreshing.
561
00:29:25,280 --> 00:29:27,680
To be honest, it doesn't feel
like a complete dish
562
00:29:27,680 --> 00:29:29,160
without the rice.
563
00:29:29,160 --> 00:29:30,360
Yeah.
564
00:29:30,360 --> 00:29:32,360
But, yeah, look, good.
565
00:29:32,360 --> 00:29:35,960
But is good enough to get you
on the other side of that curtain?
566
00:29:35,960 --> 00:29:37,280
I don't know.
567
00:29:38,640 --> 00:29:42,080
The curry itself had some nice
nuanced flavour to it.
568
00:29:42,080 --> 00:29:45,000
I think you did quite well in
60 minutes to be able to generate
569
00:29:45,000 --> 00:29:46,280
lots of layers of flavour,
570
00:29:46,280 --> 00:29:49,120
given that you didn't have
the entire spice cupboard
571
00:29:49,120 --> 00:29:51,560
that you would normally use
at your disposal.
572
00:29:51,560 --> 00:29:52,840
The chicken was beautifully tender.
573
00:29:52,840 --> 00:29:56,320
I think the body of the sauce
was really good as well.
574
00:29:56,320 --> 00:29:58,360
So, well done.
Thanks, Keyma.
575
00:29:58,360 --> 00:29:59,920
Thank you, guys.
576
00:29:59,920 --> 00:30:01,760
DANIEL: Good on ya, Keyma.
BILLIE: Well done, Keyma.
577
00:30:05,240 --> 00:30:07,000
OK, Billie, you're up.
578
00:30:10,280 --> 00:30:12,920
Pretty nervous taking my dish
up to the judges.
579
00:30:14,720 --> 00:30:17,280
Will I do this now?
Yes, please.
580
00:30:17,280 --> 00:30:22,400
I'm really, really hoping that
the parfait, its texture is perfect.
581
00:30:38,640 --> 00:30:42,320
Uh, so, I did
apple crumble and a parfait.
582
00:30:59,320 --> 00:31:03,480
It's just so homely.
It's so well done.
583
00:31:03,480 --> 00:31:08,880
And it's like proper,
old-fashioned perfection.
584
00:31:08,880 --> 00:31:10,160
(CHUCKLES)
585
00:31:10,160 --> 00:31:14,720
The texture of the parfait
is gorgeous - it's silky, it's rich.
586
00:31:14,720 --> 00:31:17,520
Beautiful orange blossom flavour
coming through,
587
00:31:17,520 --> 00:31:22,360
which just lifted up the
stewed apple and your caramel sauce.
588
00:31:22,360 --> 00:31:24,640
An elevated, sophisticated take
589
00:31:24,640 --> 00:31:28,560
on something we all have such
a warm place in our hearts for.
590
00:31:28,560 --> 00:31:32,880
The stewed apples are the heart
and the soul of a dish like this,
591
00:31:32,880 --> 00:31:34,800
and I think that
that was really genius,
592
00:31:34,800 --> 00:31:36,720
that you kept that component
593
00:31:36,720 --> 00:31:39,080
as old-school
as it possibly could have been
594
00:31:39,080 --> 00:31:41,640
and then played with
everything else around it.
595
00:31:41,640 --> 00:31:44,280
Billie, this is what
you're very bloody good at.
596
00:31:44,280 --> 00:31:48,720
You take memories and then you just
transform them into masterpieces.
597
00:31:48,720 --> 00:31:51,160
And that's why
we're all so happy here.
598
00:31:51,160 --> 00:31:53,480
There is that level of nostalgia.
599
00:31:53,480 --> 00:31:56,240
We've had so many good versions,
so many bad versions
600
00:31:56,240 --> 00:31:57,640
and everything in between.
601
00:31:57,640 --> 00:32:00,080
This is right up there.
Great! Thank you.
602
00:32:00,080 --> 00:32:02,040
Well done.
Well done, Billie.
603
00:32:02,040 --> 00:32:03,200
Ohh!
604
00:32:12,760 --> 00:32:14,400
Alright, so, round one,
605
00:32:14,400 --> 00:32:16,280
we gave you a basic kitchen.
606
00:32:16,280 --> 00:32:19,680
In return, you gave us
some brilliant food.
607
00:32:21,680 --> 00:32:24,600
I think that you know
that we know that you know
608
00:32:24,600 --> 00:32:26,720
that there are
two clear winners here.
609
00:32:28,640 --> 00:32:30,960
It's you, Billie and Sarah.
610
00:32:30,960 --> 00:32:33,440
Congratulations -
you're into round two.
611
00:32:34,320 --> 00:32:35,680
SARAH: Well done, you.
612
00:32:36,720 --> 00:32:39,560
Alright, Keyma, Daniel,
head up to the gantry.
613
00:32:39,560 --> 00:32:41,680
Righto. Good luck.
Thanks.
614
00:32:41,680 --> 00:32:42,960
You've got Vegemite on your face.
615
00:32:42,960 --> 00:32:44,920
Yeah, I was saving it for later.
616
00:32:44,920 --> 00:32:46,480
(CHUCKLES)
617
00:32:48,840 --> 00:32:50,360
Billie, Sarah...
618
00:32:52,160 --> 00:32:55,160
..to earn your fast-track ticket
into the semifinal...
619
00:32:57,120 --> 00:33:00,280
..it all comes down
to what you cook in the kitchen
620
00:33:00,280 --> 00:33:02,520
behind that black curtain.
621
00:33:08,400 --> 00:33:10,720
You wanna see it?
BOTH: Yes.
622
00:33:10,720 --> 00:33:12,920
OK. Drop the curtain.
623
00:33:15,760 --> 00:33:17,280
Let's see the kitchen.
624
00:33:19,200 --> 00:33:20,320
(BILLIE LAUGHS)
625
00:33:21,720 --> 00:33:23,120
Ooh!
Oh, cool.
626
00:33:23,120 --> 00:33:24,440
Ohhh!
(WHISTLES)
627
00:33:24,440 --> 00:33:26,880
Very fancy.
It's like a fancier version
of the service...
628
00:33:26,880 --> 00:33:28,040
Very fancy!
629
00:33:29,600 --> 00:33:30,600
Wow.
630
00:33:30,600 --> 00:33:33,680
It has all the bells and whistles
that you could ever wish for -
631
00:33:33,680 --> 00:33:36,760
combi oven, vacuum sealers,
even blast chillers.
632
00:33:36,760 --> 00:33:38,760
Billie, they're back.
Ooh! Yay!
633
00:33:38,760 --> 00:33:41,280
She doesn't need that.
Yeah, true.
634
00:33:43,520 --> 00:33:45,400
We want you guys
to use what's in here...
635
00:33:45,400 --> 00:33:47,720
Uh-huh.
..to bring us something topnotch.
636
00:33:49,000 --> 00:33:52,400
In this round,
the pantry and garden are open.
637
00:33:52,400 --> 00:33:54,720
Yay! That's nice.
That's good.
638
00:33:54,720 --> 00:33:57,040
And you'll have a full 90 minutes
639
00:33:57,040 --> 00:33:58,880
to cook us a perfectly polished
plate of food.
640
00:33:58,880 --> 00:34:00,200
(WHISTLES)
641
00:34:00,200 --> 00:34:01,400
Cool.
642
00:34:01,400 --> 00:34:06,160
The best dish here sends its maker
straight into the semifinal.
643
00:34:08,400 --> 00:34:10,240
So give it all you've got.
644
00:34:10,240 --> 00:34:12,600
Your time starts now.
645
00:34:12,600 --> 00:34:14,720
DANIEL AND KEYMA: Good luck!
646
00:34:17,480 --> 00:34:18,760
OK.
647
00:34:18,760 --> 00:34:21,640
Wow.
There's a lot of equipment!
648
00:34:21,640 --> 00:34:23,760
Looking at this kitchen,
649
00:34:23,760 --> 00:34:26,200
we've got all the coolest equipment
650
00:34:26,200 --> 00:34:29,160
that any pro chef
would absolutely love.
651
00:34:29,160 --> 00:34:31,160
It's a lot for 90 minutes.
652
00:34:31,160 --> 00:34:32,440
I know.
653
00:34:32,440 --> 00:34:34,360
This kitchen is pretty fancy.
654
00:34:34,360 --> 00:34:35,640
Stovetop...
655
00:34:35,640 --> 00:34:37,080
There's a lot of equipment in here.
656
00:34:37,080 --> 00:34:41,120
There's a packer jet, there's
a steam oven, there's a spray booth,
657
00:34:41,120 --> 00:34:43,000
we can use liquid nitrogen.
658
00:34:44,200 --> 00:34:47,200
This equipment - first thing
I think of is dessert.
659
00:34:47,200 --> 00:34:49,000
(BOTH LAUGH)
660
00:34:52,520 --> 00:34:53,680
OK.
661
00:34:54,760 --> 00:34:56,440
Oh, too much to think about!
662
00:34:56,440 --> 00:34:59,120
There's to many things.
My brain!
663
00:34:59,120 --> 00:35:00,440
Oh, my gosh.
664
00:35:00,440 --> 00:35:03,520
Come on. We've got this, Billie.
(LAUGHS)
665
00:35:04,840 --> 00:35:07,920
Yeah! Billie, yeah!
Let's go, now, Billie! Come on!
666
00:35:07,920 --> 00:35:10,120
I don't know where to set up.
It's too big.
667
00:35:10,120 --> 00:35:11,880
Come on, Sarah!
668
00:35:11,880 --> 00:35:13,200
Go, girls!
669
00:35:13,200 --> 00:35:14,560
(CHUCKLES)
670
00:35:14,560 --> 00:35:16,840
God, it's...
There's just too much room!
671
00:35:18,040 --> 00:35:20,240
So, I'm doing a dessert.
672
00:35:20,240 --> 00:35:25,760
It's a bit of a nod to cakes that
my nan makes, and has made forever.
673
00:35:27,320 --> 00:35:29,920
She does these little
jelly cakes called peaches.
674
00:35:29,920 --> 00:35:32,400
They're little round butter cakes
with a cream filling,
675
00:35:32,400 --> 00:35:36,360
and they're covered in a raspberry
jelly with coconut on the outside.
676
00:35:36,360 --> 00:35:39,760
These little peaches
are really close to me.
677
00:35:39,760 --> 00:35:41,160
They remind me of home.
678
00:35:41,160 --> 00:35:42,440
They remind me of Nan.
679
00:35:42,440 --> 00:35:46,080
And I just want to sort of
do that memory justice.
680
00:35:46,080 --> 00:35:49,320
This is the nan that was here
for the family day.
681
00:35:51,400 --> 00:35:52,960
Hi!
682
00:35:52,960 --> 00:35:55,080
(LAUGHS TEARFULLY)
683
00:35:56,880 --> 00:35:59,960
Because this is
quite an involved dessert,
684
00:35:59,960 --> 00:36:02,880
there's a lot of steps that I need
to make sure I get done
685
00:36:02,880 --> 00:36:05,440
before I actually
assemble this dessert.
686
00:36:08,160 --> 00:36:11,160
You don't usually get 90 minutes
in the usual challenges.
687
00:36:11,160 --> 00:36:13,360
So I'm utilising
the time and equipment
688
00:36:13,360 --> 00:36:16,560
to do a dessert that I wouldn't
usually be able to do.
689
00:36:16,560 --> 00:36:19,920
Winning in this cook
is so important today,
690
00:36:19,920 --> 00:36:22,400
and I really, really want it.
691
00:36:22,400 --> 00:36:26,400
It's a ticket straight to
top three and semifinals.
692
00:36:26,400 --> 00:36:29,920
I want to do everything I can
to win today.
693
00:36:29,920 --> 00:36:31,280
Nice, Billie.
694
00:36:31,280 --> 00:36:32,800
Aagh!
695
00:36:33,800 --> 00:36:36,280
It's actually such a big kitchen
to run around in.
696
00:36:36,280 --> 00:36:38,320
I know! I miss the little bench.
697
00:36:38,320 --> 00:36:40,000
Oh, sieve.
698
00:36:40,000 --> 00:36:41,840
Oh, my Lord.
So much!
699
00:36:41,840 --> 00:36:43,920
So much stuff, Sarah!
I know.
700
00:36:48,840 --> 00:36:49,880
Looking at this kitchen,
701
00:36:49,880 --> 00:36:52,240
my mind instantly goes
to French and fine dining,
702
00:36:52,240 --> 00:36:55,000
something really refined.
703
00:36:55,000 --> 00:36:57,760
I am actually thinking of
a scallop dish,
704
00:36:57,760 --> 00:36:59,920
so I'm going to play around
with the flavours
705
00:36:59,920 --> 00:37:04,040
of apple, cucumber,
scallops, lots of herbs.
706
00:37:04,040 --> 00:37:07,520
It's a good opportunity
to experiment
707
00:37:07,520 --> 00:37:09,520
with a couple of sauces.
708
00:37:09,520 --> 00:37:13,680
So, I want to make a compound butter
and green herb sauce,
709
00:37:13,680 --> 00:37:15,880
just play around
with those flavours.
710
00:37:15,880 --> 00:37:18,040
I want it to be really finessed
this time.
711
00:37:18,040 --> 00:37:22,240
So, less sausages and beans...
(LAUGHS)
712
00:37:22,240 --> 00:37:24,280
..a little bit more fine dining.
713
00:37:26,080 --> 00:37:27,520
Aagh!
714
00:37:29,720 --> 00:37:32,240
So, my cherry centres
are in the blast chiller,
715
00:37:32,240 --> 00:37:34,960
and the next thing I need to do
is make the saffron mousse.
716
00:37:37,120 --> 00:37:38,960
Hey, Billie.
Oh. Hi.
717
00:37:38,960 --> 00:37:40,480
You loving life?
Uh, yep. (LAUGHS)
718
00:37:40,480 --> 00:37:42,480
Looks like the kitchen's
TOO big for you.
It's a big kitchen!
719
00:37:42,480 --> 00:37:45,200
I know. I think I actually prefer
the little benches.
720
00:37:45,200 --> 00:37:46,560
Oh, we... Do you want to go back up?
721
00:37:46,560 --> 00:37:47,960
No. No, I don't.
OK.
722
00:37:47,960 --> 00:37:49,960
I'm liking all of the, um, equipment.
What's happening?
723
00:37:49,960 --> 00:37:51,080
What are you making?
724
00:37:51,080 --> 00:37:54,760
It's a re-creation, sort of thing,
of a cake that my nan makes...
725
00:37:54,760 --> 00:37:55,760
Cool.
726
00:37:55,760 --> 00:37:59,160
..taking sort of inspiration
from that and making a dessert.
727
00:37:59,160 --> 00:38:02,480
The cake part of it
will be a saffron mousse.
728
00:38:02,480 --> 00:38:05,880
Inside is a cherry jelly.
OK.
729
00:38:05,880 --> 00:38:08,480
It'll be coated in, like,
a white chocolate coating,
730
00:38:08,480 --> 00:38:09,640
which I'll colour pink.
731
00:38:09,640 --> 00:38:12,840
That'll be served
with a coconut sorbet.
732
00:38:12,840 --> 00:38:14,680
There's a lot of flavours.
There's a lot of work.
733
00:38:14,680 --> 00:38:16,880
Candy...
She's gunning for the semi spot!
734
00:38:16,880 --> 00:38:18,160
I like it.
Yeah, so...
735
00:38:18,160 --> 00:38:21,000
Even though it's inspired
from something simple...
736
00:38:21,000 --> 00:38:23,520
Yeah.
..it sounds very complex,
737
00:38:23,520 --> 00:38:25,960
like a very restauranty
kind of dessert.
738
00:38:25,960 --> 00:38:27,160
Well...yeah.
739
00:38:27,160 --> 00:38:28,280
Top four.
740
00:38:28,280 --> 00:38:30,000
Get it, Billie! I'm here for it.
741
00:38:30,000 --> 00:38:31,840
Digging it.
OK. Cool.
742
00:38:31,840 --> 00:38:33,040
Yeah, good on ya, Billie.
743
00:38:34,120 --> 00:38:37,920
I love cooking food
that stems from a memory.
744
00:38:37,920 --> 00:38:41,160
I want the judges
to experience, hopefully,
745
00:38:41,160 --> 00:38:42,800
a really tasty plate of food.
746
00:38:42,800 --> 00:38:46,280
But also, I hope they can sort of
understand where the dish comes from
747
00:38:46,280 --> 00:38:48,040
and where I'm coming from.
748
00:38:53,440 --> 00:38:56,520
We've given you everything
that you could possibly need
749
00:38:56,520 --> 00:39:00,000
to create the dish that's sending
someone into the semifinals.
750
00:39:00,000 --> 00:39:01,120
One hour to go.
751
00:39:01,120 --> 00:39:02,880
Whoo!
Let's go!
752
00:39:02,880 --> 00:39:05,560
Come on, Billie and Sarah!
(WHISTLES)
753
00:39:06,880 --> 00:39:10,120
SARAH: I have compressed
my apples and my cucumbers
754
00:39:10,120 --> 00:39:11,880
in the cryovac machine...
755
00:39:13,840 --> 00:39:17,080
..and created a vinaigrette
for my cucumbers.
756
00:39:17,080 --> 00:39:20,480
I want this to be a tangy,
kind of acidic element
757
00:39:20,480 --> 00:39:22,040
that goes into the dish.
758
00:39:23,080 --> 00:39:26,600
I want to confit my scallops
today in the combi oven.
759
00:39:26,600 --> 00:39:31,320
Confiting is cooking something
slowly in an oil.
760
00:39:31,320 --> 00:39:34,720
The scallops have the most delicate
flavour when they're cooked this way.
761
00:39:38,160 --> 00:39:41,080
JOCK: Sarah! What's happening?
How are you? Cooking away.
762
00:39:41,080 --> 00:39:43,760
What's the dish?
So, I'm doing confit scallops.
763
00:39:43,760 --> 00:39:47,600
I've got some compressed
cucumbers, some apples.
764
00:39:47,600 --> 00:39:50,160
Yep.
Playing around with those flavours.
765
00:39:50,160 --> 00:39:52,280
I'm going to make
a compound butter...
766
00:39:52,280 --> 00:39:53,680
Mm-hm.
..that I'm going to finish
767
00:39:53,680 --> 00:39:56,600
and make a really beautiful,
vibrant green sauce.
768
00:39:56,600 --> 00:39:59,320
Talk to me about that, then -
the green, vibrant sauce.
769
00:39:59,320 --> 00:40:03,040
Yeah. Basically, just want to make
a really herby, beautiful sauce.
770
00:40:03,040 --> 00:40:04,840
I'm going to use
some of the prawn shells
771
00:40:04,840 --> 00:40:06,800
to get some flavour
into that as well.
772
00:40:06,800 --> 00:40:08,800
So, what kind of sauce is it?
It's um...
773
00:40:08,800 --> 00:40:11,840
I'm just struggling to get to the
bottom of what the sauce is.
774
00:40:11,840 --> 00:40:13,280
Just like...
I get it's vibrant green.
775
00:40:13,280 --> 00:40:14,920
It's got some prawn shells on it.
Yeah.
776
00:40:14,920 --> 00:40:17,080
Yeah, like...
Sort of like a beurre blanc.
777
00:40:17,080 --> 00:40:20,840
Compound butter, green sauce or
beurre blanc - what's it closer to?
778
00:40:20,840 --> 00:40:22,760
'Cause you just said
three different things.
779
00:40:22,760 --> 00:40:24,320
I mean, it is...
780
00:40:24,320 --> 00:40:26,480
Um, are you confident in this dish?
781
00:40:26,480 --> 00:40:29,040
Yeah...
I'm sensing doubt
in your explanation.
782
00:40:30,080 --> 00:40:33,840
SARAH: I'm just really struggling
to articulate the idea.
783
00:40:33,840 --> 00:40:39,040
And I think, you know, whenever
I'm not clear in explaining my idea,
784
00:40:39,040 --> 00:40:40,920
it usually comes through
in the plate,
785
00:40:40,920 --> 00:40:42,840
so it's making me a bit worried.
786
00:40:42,840 --> 00:40:44,440
I really need to make a decision
787
00:40:44,440 --> 00:40:48,520
on what this sauce
is going to be, and fast.
788
00:40:58,600 --> 00:41:04,840
ANNOUNCER: Enjoy
another taste of MasterChef
789
00:41:09,000 --> 00:41:11,520
MEL: Whatever you do,
make it professionally polished.
790
00:41:11,520 --> 00:41:13,240
45 minutes to go!
791
00:41:13,240 --> 00:41:15,640
(CHEERING, SHOUTING)
792
00:41:20,280 --> 00:41:23,280
SARAH: I've got my scallops
confiting in the combi oven
793
00:41:23,280 --> 00:41:25,840
and I have a couple of sauces
on the go.
794
00:41:27,120 --> 00:41:31,080
So, I want to make a compound butter
and green herb sauce.
795
00:41:31,080 --> 00:41:33,240
Just trying to zone in
and think about
796
00:41:33,240 --> 00:41:36,720
which one is going to add value
to this dish and not take away.
797
00:41:38,320 --> 00:41:41,000
I just am thinking
scallops are quite a simple flavour,
798
00:41:41,000 --> 00:41:43,880
so I want to really load up
more flavour into the sauce.
799
00:41:43,880 --> 00:41:49,600
I decide to emulsify them
into a bit more of a beurre blanc.
800
00:41:49,600 --> 00:41:51,360
I think I can really elevate it
801
00:41:51,360 --> 00:41:53,720
and use some of those prawn shells
802
00:41:53,720 --> 00:41:55,760
and develop beautiful prawn flavour.
803
00:41:58,040 --> 00:41:59,320
It's so quiet.
804
00:41:59,320 --> 00:42:00,440
It's weird.
805
00:42:00,440 --> 00:42:03,320
(LAUGHS) It's very strange.
806
00:42:03,320 --> 00:42:06,240
Time's really bloody flown
in this challenge.
807
00:42:06,240 --> 00:42:08,440
Billie will have something
up her sleeve.
808
00:42:08,440 --> 00:42:09,760
Yeah.
809
00:42:09,760 --> 00:42:12,960
So, I've made the saffron mousse
and the cherry centres,
810
00:42:12,960 --> 00:42:16,120
and the next thing I need to do
is get onto the crumb.
811
00:42:17,760 --> 00:42:20,640
So, the crumb will just be
sitting at the base of the dish.
812
00:42:20,640 --> 00:42:22,320
It provides a bit of texture,
813
00:42:22,320 --> 00:42:25,840
but also that nice caramelised
white chocolate flavour.
814
00:42:25,840 --> 00:42:27,880
So, I've made
a crystalised chocolate crumb,
815
00:42:27,880 --> 00:42:30,240
but I'm not happy
with the texture of it.
816
00:42:30,240 --> 00:42:32,680
It's usually really crispy
and really crunchy,
817
00:42:32,680 --> 00:42:35,160
but it's a little bit soft.
818
00:42:35,160 --> 00:42:36,560
Hm.
819
00:42:36,560 --> 00:42:38,320
What's happening with the crumb?
820
00:42:38,320 --> 00:42:40,520
It's just a bit wet,
so I'm just making another one.
821
00:42:40,520 --> 00:42:42,440
OK.
Which reminds me.
822
00:42:42,440 --> 00:42:44,520
Which reminds me, it's, uh...
823
00:42:44,520 --> 00:42:45,520
..burning?
824
00:42:45,520 --> 00:42:46,960
Yeah, it's burnt.
Burnt.
825
00:42:46,960 --> 00:42:48,520
Start again.
Start again.
826
00:42:48,520 --> 00:42:50,240
I'm having a shocker in here.
827
00:42:51,920 --> 00:42:55,920
The crumb is an important part
of the dish.
828
00:42:55,920 --> 00:42:57,760
It needs to be perfect.
829
00:42:57,760 --> 00:43:01,800
Gonna try a, um, maltodextrin one.
830
00:43:01,800 --> 00:43:05,680
The semifinals are so close
you can taste it.
831
00:43:05,680 --> 00:43:07,480
You've only got 15 minutes to go.
832
00:43:07,480 --> 00:43:09,320
Come on. Let's go, ladies.
833
00:43:10,360 --> 00:43:12,720
I've had my prawn shells
simmering away,
834
00:43:12,720 --> 00:43:15,200
roasting off with my chicken stock.
835
00:43:15,200 --> 00:43:18,480
I'm trying to get as much flavour
out of these shells as possible.
836
00:43:18,480 --> 00:43:21,880
Now that it's gotten to
a nice, syrupy consistency,
837
00:43:21,880 --> 00:43:25,480
I strain off my shells
and reduce this down.
838
00:43:27,080 --> 00:43:28,440
MEL: Sarah.
Yes.
839
00:43:28,440 --> 00:43:30,960
The boys were trying to tell me
what you're making.
840
00:43:30,960 --> 00:43:33,360
Yes.
They weren't 100% sure.
841
00:43:33,360 --> 00:43:35,400
So, scallops, are confiting.
You're happy with those?
842
00:43:35,400 --> 00:43:37,040
Yes. Yeah.
So, scallops - check.
843
00:43:37,040 --> 00:43:39,680
So, the sauce - I've got
my compound butter there.
844
00:43:39,680 --> 00:43:42,920
I'm reducing this down a lot,
just to add a lot of flavour.
845
00:43:42,920 --> 00:43:45,640
So you're emulsifying
these two together,
846
00:43:45,640 --> 00:43:48,200
the herbed butter
and your beautiful prawn jus.
847
00:43:48,200 --> 00:43:49,400
Exactly.
Alright.
848
00:43:49,400 --> 00:43:50,680
So, I just want a little bit
849
00:43:50,680 --> 00:43:52,520
of the flavour of the prawn
coming through, just to...
850
00:43:52,520 --> 00:43:57,200
A prawn herbed butter sauce,
confited scallop, and compressed...?
851
00:43:57,200 --> 00:43:58,640
Compressed cucumber...
Cucumber.
852
00:43:58,640 --> 00:44:00,360
..apple, so classic flavours.
OK.
853
00:44:00,360 --> 00:44:01,680
I think that what you're doing
854
00:44:01,680 --> 00:44:03,440
is creating some
really lovely components.
855
00:44:03,440 --> 00:44:06,200
Yeah.
I'd try it all together
and kind of work it out.
856
00:44:06,200 --> 00:44:08,360
As we know,
there's not much time left.
857
00:44:08,360 --> 00:44:10,480
Use it well. You know, be smart.
Yep.
858
00:44:10,480 --> 00:44:12,360
It's all about smart decisions
right now.
859
00:44:12,360 --> 00:44:14,240
Yeah. You're right.
That's what wins you competitions.
860
00:44:14,240 --> 00:44:15,520
Good luck.
Yes. Thank you.
861
00:44:15,520 --> 00:44:18,560
Being the first contestant
in the semifinal
862
00:44:18,560 --> 00:44:21,200
would be such a huge milestone.
863
00:44:21,200 --> 00:44:23,280
I've been in five immunity cooks.
864
00:44:23,280 --> 00:44:25,040
I've never won.
865
00:44:25,040 --> 00:44:27,720
Surely today has to be my day!
866
00:44:27,720 --> 00:44:29,360
Two more degrees.
867
00:44:32,600 --> 00:44:36,000
BILLIE: So, my third attempt
at this white chocolate crumb...
868
00:44:37,480 --> 00:44:38,560
..has worked.
869
00:44:38,560 --> 00:44:40,400
Oh! Such a relief.
870
00:44:40,400 --> 00:44:43,720
It's tasty and it looks good.
871
00:44:43,720 --> 00:44:45,560
Oh, God.
DANIEL: Whoo!
872
00:44:45,560 --> 00:44:46,800
Yeah, Billie! Yeah!
873
00:44:46,800 --> 00:44:48,320
Come on, Billie! Come on!
874
00:44:48,320 --> 00:44:52,280
I've just gotta take
my spheres out of the blast
875
00:44:52,280 --> 00:44:55,320
and get them pressed together
so they make one whole sphere.
876
00:44:55,320 --> 00:44:58,680
So, all of the elements
for this peach are made.
877
00:44:58,680 --> 00:45:01,040
The next thing I have to get done
is the assembly.
878
00:45:01,040 --> 00:45:04,120
So, I grab two
of the half-dome moulds
879
00:45:04,120 --> 00:45:08,240
and sort of sandwich those together
with a bit more mousse.
880
00:45:08,240 --> 00:45:12,040
And then dip it in my
white chocolate-cocoa butter mix.
881
00:45:13,840 --> 00:45:14,960
OK.
882
00:45:14,960 --> 00:45:17,160
Time to hustle!
Three minutes to go! Come on!
883
00:45:17,160 --> 00:45:19,440
(ALL SHOUT ENCOURAGEMENT)
884
00:45:21,280 --> 00:45:23,000
I'm almost there.
885
00:45:23,000 --> 00:45:24,640
The beurre blanc looks stunning.
886
00:45:24,640 --> 00:45:26,440
It's a beautiful, vibrant green.
887
00:45:27,480 --> 00:45:30,600
I love the flavour. Lots of
that shellfish coming through.
888
00:45:30,600 --> 00:45:32,720
I check my scallops
in the combi oven.
889
00:45:32,720 --> 00:45:36,560
They've reached 55 degrees
and they look perfect.
890
00:45:36,560 --> 00:45:38,160
Now, onto my plating.
891
00:45:38,160 --> 00:45:40,680
I finely julienne my apples
892
00:45:40,680 --> 00:45:43,320
and place them to the bottom
of the plate,
893
00:45:43,320 --> 00:45:47,440
and then I start to layer around
my scallop and rolled-up cucumbers.
894
00:45:47,440 --> 00:45:50,600
One of those things where
you think of, add more elements,
895
00:45:50,600 --> 00:45:53,160
but does it need any more elements?
Probably not.
896
00:45:53,160 --> 00:45:56,400
Just focus on
what I have done so far,
897
00:45:56,400 --> 00:45:58,800
balance it out, and make it tasty.
898
00:46:00,040 --> 00:46:02,080
So, my spheres are assembled.
899
00:46:09,600 --> 00:46:11,400
I've made the white chocolate crumb,
900
00:46:11,400 --> 00:46:15,440
and the last thing I have to do
is put it all together.
901
00:46:16,520 --> 00:46:20,400
Ten!
ALL: Nine! Eight! Seven!
902
00:46:20,400 --> 00:46:24,160
Six! Five! Four! Three!
903
00:46:24,160 --> 00:46:26,120
Two! One!
904
00:46:26,120 --> 00:46:27,120
That's it!
(APPLAUSE)
905
00:46:27,120 --> 00:46:28,840
KEYMA: Whoo!
(DANIEL WHISTLES)
906
00:46:29,960 --> 00:46:31,080
(WHISTLES)
907
00:46:32,280 --> 00:46:33,440
Well done.
908
00:46:36,560 --> 00:46:38,480
I am happy with the flavours.
909
00:46:38,480 --> 00:46:40,680
I think they all work well together.
910
00:46:40,680 --> 00:46:43,400
To get into top three,
into that semifinal challenge,
911
00:46:43,400 --> 00:46:45,200
to cook, like, right here,
912
00:46:45,200 --> 00:46:47,240
would be very, very cool.
913
00:46:50,000 --> 00:46:51,080
OK.
Good luck, Billie.
914
00:46:51,080 --> 00:46:53,200
Thank you. I'm going to need it.
915
00:46:53,200 --> 00:46:54,640
Yeah.
No.
916
00:46:54,640 --> 00:46:56,000
Oh, yikes.
917
00:46:58,160 --> 00:46:59,840
Hi, Billie.
Hi.
918
00:47:05,600 --> 00:47:07,000
Billie, what have you made us?
919
00:47:07,000 --> 00:47:09,640
This is a saffron mousse
920
00:47:09,640 --> 00:47:11,760
with a cherry sauce
921
00:47:11,760 --> 00:47:14,040
and some white chocolate crumbs,
so...
922
00:47:14,040 --> 00:47:15,520
OK, thank you.
Thank you.
923
00:47:15,520 --> 00:47:16,800
ANDY: Nice one, Billie.
924
00:47:18,200 --> 00:47:20,080
Shall we?
Yeah, let's do it.
925
00:47:23,080 --> 00:47:24,680
(SHELL CRACKS)
926
00:47:25,680 --> 00:47:27,120
Hello!
927
00:47:43,760 --> 00:47:45,760
I thought that was delicious.
928
00:47:45,760 --> 00:47:47,320
The flavours are brilliant.
929
00:47:47,320 --> 00:47:48,760
It's light, it's airy.
930
00:47:48,760 --> 00:47:50,560
There's just enough saffron
in there.
931
00:47:50,560 --> 00:47:53,200
It's rich, really rich.
Mm.
932
00:47:53,200 --> 00:47:57,480
I love the snap of the
cocoa butter shell on the outside.
933
00:47:57,480 --> 00:47:59,920
It was a great texture
and a great flavour
934
00:47:59,920 --> 00:48:01,760
that really worked well
with the mousse and the cherry.
935
00:48:01,760 --> 00:48:03,600
And then the flavour of the crumb -
936
00:48:03,600 --> 00:48:05,440
little bit of fresh
lime zest in there,
937
00:48:05,440 --> 00:48:08,440
you've got that sort of caramelised
chocolate, sugary, crunchy
938
00:48:08,440 --> 00:48:10,360
kind of number around the outside.
939
00:48:10,360 --> 00:48:11,840
I loved the theatre of the peach.
940
00:48:13,680 --> 00:48:15,600
The technique is definitely there.
941
00:48:15,600 --> 00:48:18,520
The thinness
of that cocoa butter shell
942
00:48:18,520 --> 00:48:20,360
that, you know,
you sort of crack into -
943
00:48:20,360 --> 00:48:23,120
there's a little bit of
Ice Magic joy going on there.
944
00:48:23,120 --> 00:48:27,200
And then it sort of opens up
to this velvety, very grown up,
945
00:48:27,200 --> 00:48:30,200
very sophisticated,
saffron-scented mousse.
946
00:48:30,200 --> 00:48:32,560
The texture was just sublime.
947
00:48:32,560 --> 00:48:34,240
I think we noted
when we went around,
948
00:48:34,240 --> 00:48:36,160
they're not easy flavours
to balance.
949
00:48:36,160 --> 00:48:38,880
No.
And it is done so expertly.
950
00:48:38,880 --> 00:48:42,840
There's a whole lot of ticks
that she's got on this scorecard.
951
00:48:45,000 --> 00:48:46,480
OK.
Good luck, Sarah.
952
00:48:46,480 --> 00:48:47,680
Thank you.
953
00:48:49,160 --> 00:48:52,760
I took a huge risk today
with this dish.
954
00:48:52,760 --> 00:48:56,640
I'm just hoping
that the judges love it.
955
00:48:56,640 --> 00:48:58,280
Hello.
Hi.
956
00:49:20,200 --> 00:49:24,200
I have made confit scallops
with a herb beurre blanc.
957
00:49:25,280 --> 00:49:27,640
Happy?
Yes, I'm happy.
958
00:49:27,640 --> 00:49:28,800
Thanks, Sarah.
Thank you.
959
00:49:28,800 --> 00:49:30,120
MEL: Thank you.
JOCK: Thanks.
Thanks.
960
00:49:51,520 --> 00:49:53,280
The scallops were cooked nicely.
961
00:49:53,280 --> 00:49:55,720
I thought they're
actually nice and slippery
962
00:49:55,720 --> 00:49:59,120
and still on that more raw side than
cooked through, and I enjoyed that.
963
00:49:59,120 --> 00:50:01,800
It was a beautiful texture
in the mouth.
964
00:50:01,800 --> 00:50:03,680
Flavour combination here -
965
00:50:03,680 --> 00:50:06,840
I think that the herbs
has definitely detracted
966
00:50:06,840 --> 00:50:09,760
from that bright,
you know, light nature
967
00:50:09,760 --> 00:50:13,240
of what she was trying
to achieve here with this dish.
968
00:50:13,240 --> 00:50:16,080
The herbs have kind of cooked out,
and you're left with
969
00:50:16,080 --> 00:50:21,760
what is quite a heavy, prawny
butter sauce, beurre blanc.
970
00:50:21,760 --> 00:50:23,680
For me, it just...it just takes away
971
00:50:23,680 --> 00:50:25,400
from the main event,
which is the scallop.
972
00:50:27,560 --> 00:50:31,680
It looks quite lovely,
and it's smooth, it's glossy -
973
00:50:31,680 --> 00:50:33,640
she does definitely know
what she's doing.
974
00:50:33,640 --> 00:50:35,040
But I agree with you.
975
00:50:35,040 --> 00:50:38,840
I think, because of the delicacy
of the flavour of the scallop,
976
00:50:38,840 --> 00:50:40,920
you have to be very careful
what you pair with it
977
00:50:40,920 --> 00:50:44,640
in order to really lift it up,
rather than completely drown it.
978
00:50:44,640 --> 00:50:46,480
The texture was really nice,
979
00:50:46,480 --> 00:50:50,200
and the flavour of the
herbed prawn beurre blanc
980
00:50:50,200 --> 00:50:52,040
was sort of nice in and of itself.
981
00:50:52,040 --> 00:50:53,600
I think, at the end of the day,
982
00:50:53,600 --> 00:50:58,640
this comes down to the choices
she made in plating it.
983
00:50:58,640 --> 00:51:02,560
If you could have imagined loads
of scallops tucked all in there,
984
00:51:02,560 --> 00:51:06,320
loads of the microherbs, and then
just a drizzle of that sauce,
985
00:51:06,320 --> 00:51:07,920
it would have been a different dish.
Yeah.
986
00:51:07,920 --> 00:51:09,800
If she'd put that together
in a different ratio,
987
00:51:09,800 --> 00:51:11,160
that would have been a great dish.
988
00:51:20,760 --> 00:51:22,520
Billie, Sarah,
989
00:51:22,520 --> 00:51:26,720
one of you is about to be
the first member of our top three,
990
00:51:26,720 --> 00:51:30,560
AND our first semifinalist for 2022.
991
00:51:30,560 --> 00:51:32,240
ANDY: Yep!
(DANIEL WHISTLES)
992
00:51:34,240 --> 00:51:35,920
(BILLIE LAUGHS)
Crazy.
993
00:51:38,600 --> 00:51:43,040
So, let's see who's done enough
to take out the win today.
994
00:51:46,200 --> 00:51:49,320
Sarah, the texture of your scallop,
it was beautiful,
995
00:51:49,320 --> 00:51:52,680
but your dish was dominated
by that beurre blanc.
996
00:51:54,800 --> 00:51:57,560
And there was so much of it
on the plate
997
00:51:57,560 --> 00:52:00,000
that it overpowered
the flavour of the scallop.
998
00:52:02,920 --> 00:52:04,200
Billie...
999
00:52:05,920 --> 00:52:07,200
..your dish...
1000
00:52:08,520 --> 00:52:11,640
..was a masterclass
in technical cooking.
1001
00:52:12,880 --> 00:52:14,640
On top of that...
1002
00:52:14,640 --> 00:52:17,200
..the flavours? They were brilliant.
1003
00:52:18,880 --> 00:52:21,280
Which is why, Billie...
No way!
1004
00:52:21,280 --> 00:52:25,040
..you are our first
semifinalist for 2022!
1005
00:52:25,040 --> 00:52:26,920
Congratulations.
DANIEL: Good on ya, Billie!
1006
00:52:26,920 --> 00:52:29,280
KEYMA: Good one, Billie!
Unbelievable!
1007
00:52:29,280 --> 00:52:32,160
Aww! Congratulations.
That is not where I thought
that was going.
1008
00:52:32,160 --> 00:52:33,960
No, you deserve it. You deserve it.
1009
00:52:33,960 --> 00:52:35,720
I'm not so sure about that.
1010
00:52:40,120 --> 00:52:41,720
Billie! How's that feel?
(LAUGHS)
1011
00:52:41,720 --> 00:52:43,960
Yeah. I... Yeah. Surprising.
1012
00:52:43,960 --> 00:52:45,720
I can't believe that.
1013
00:52:45,720 --> 00:52:47,280
That is amazing.
1014
00:52:47,280 --> 00:52:50,400
First one into top three? Holy crap.
1015
00:52:53,680 --> 00:52:55,720
Well, you get to do it all
again, Billie,
1016
00:52:55,720 --> 00:52:58,480
because you are into the semifinal.
1017
00:52:58,480 --> 00:53:00,120
Wow!
1018
00:53:00,120 --> 00:53:02,400
Wowser!
Congratulations. Wowser!
1019
00:53:03,400 --> 00:53:05,280
Oh, my God.
1020
00:53:09,640 --> 00:53:12,040
Keyma, Daniel and Sarah,
1021
00:53:12,040 --> 00:53:15,400
Sunday is judgement day
for you three.
1022
00:53:15,400 --> 00:53:17,680
One of you will be going home.
1023
00:53:17,680 --> 00:53:21,520
The other two will progress
to the semifinal.
1024
00:53:21,520 --> 00:53:24,200
But don't let that
weigh on you for too long.
1025
00:53:25,960 --> 00:53:29,720
Because tomorrow is our last
MasterClass of the season,
1026
00:53:29,720 --> 00:53:32,840
and it's one you don't want to miss.
1027
00:53:32,840 --> 00:53:34,240
Get a good night's rest.
1028
00:53:34,240 --> 00:53:37,720
We'll see you back here tomorrow
for plenty of fantastic food.
1029
00:53:37,720 --> 00:53:39,200
Goodnight!
SARAH: Thank you.
1030
00:53:39,200 --> 00:53:41,200
See ya!
See you tomorrow!
1031
00:53:41,200 --> 00:53:43,600
DANIEL: Good one, Billie.
Congratulations, Billie!
1032
00:53:43,600 --> 00:53:45,000
Thank you.
1033
00:53:45,000 --> 00:53:47,040
Oh, my God!
1034
00:53:48,080 --> 00:53:50,880
ANNOUNCER: Tomorrow night
on MasterChef Australia...
1035
00:53:50,880 --> 00:53:54,880
You're going to be helping me
judge Jock and Andy.
1036
00:53:54,880 --> 00:53:56,400
Yes!
1037
00:53:57,680 --> 00:54:03,480
..the tables are turned in
the final MasterClass of the season.
1038
00:54:03,480 --> 00:54:06,720
When you're re-creating a classic,
it has to be better, right?
1039
00:54:06,720 --> 00:54:07,920
Be better.
1040
00:54:07,920 --> 00:54:12,000
And when it's
contestants
versus judges...
1041
00:54:12,000 --> 00:54:13,400
It's on.
1042
00:54:13,400 --> 00:54:15,080
BILLIE: I do want
to take Jock
and Andy down.
1043
00:54:15,080 --> 00:54:17,640
They've given us
hell for the last
three months.
1044
00:54:17,640 --> 00:54:20,480
..who will come out
on top?
1045
00:54:20,480 --> 00:54:23,680
MEL: May the best
menu win.
1046
00:54:29,560 --> 00:54:31,560
Captions by Red Bee Media
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