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to Em. MasterChef is
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to Em. MasterChef is up
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ANNOUNCER: Previously
on MasterChef Australia...
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..the top four
were taken back in time...
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DANIEL: I think this is
a really cool challenge, hey.
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It's like a little throwback.
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..to when things were more basic.
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Oh, God, it hurts.
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JOCK: Proper
old-fashioned perfection.
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ANDY: You take memories
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and then you just transform them
into masterpieces.
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Then Billie and Sarah got
bumped up to the big leagues...
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Oh! Cool!
Ooh! Very fancy.
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Very fancy!
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..and Billie blew away the judges.
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You are our first
semifinalist for 2022!
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Tonight,
it's judges versus contestants...
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BILLIE: We definitely have
the upper hand.
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..in the final MasterClass
of the season.
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# 'Cause you're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down. #
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Hello, guys.
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Good day today, hopefully.
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Through here.
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DANIEL: Nailed it, Billie.
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(CHEERING, APPLAUSE)
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ALDO: Go, top four!
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ALVIN: Hello!
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Everyone's back today,
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so it feels kind of
like a privilege, I suppose,
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to walk through the doors
as a, you know, top four contestant.
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They're all close friends now, too.
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So they're all, I think,
really proud of all of us.
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Look at Dan. Dan feels like
he's a rock star.
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Whoo-whoo!
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Well, what a welcome!
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How amazing is it to have everybody
back under the one roof?
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BILLIE: Yeah. So cool.
So good.
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You guys are our top four,
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and this is the final MasterClass
of the season.
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(CHEERING)
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This MasterClass will take part
over two rounds.
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And in round one,
the four of you get to relax.
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Oh. Yay.
Ooh. Nice.
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(LAUGHTER)
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You're going to be helping me
judge Jock and Andy.
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(APPLAUSE)
Yes! Whoo!
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Yes!
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(LAUGHTER)
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It's the moment you've been
waiting for, Daniel.
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Oh, I've rehearsed lines and stuff.
Oh, wow.
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All those, like, moments where I've
gone up and it's like... (GRUNTS)
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(LAUGHTER)
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And remember, you may still
have more of those.
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(LAUGHTER)
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Let's switch positions!
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(SPECTATORS EXCLAIM)
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(CHEERING, APPLAUSE)
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Whoa! This feels strange.
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Oh. Feels good?
Feels really good.
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You guys look nervous.
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You actually do.
Look what they're doing with
their hands. That's what we do.
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BILLIE: Nice to see Andy and Jock
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nervous, standing there
waiting to cook.
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I feel a little bit cruel
saying that,
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but it's good
to be on the other side.
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Jock and Andy, your challenge today
is an invention test.
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Our favourite.
(LAUGHTER)
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We would like you to reinvent...
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..a classic pub meal...
Ooh!
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..from this menu.
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Oh.
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DANIEL: It's actually
a great challenge
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'cause I think it's...
I think it's pretty hard.
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But the judges are judges
for a reason -
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they know what they're doing.
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And they're going to be put
through the wringer.
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I'm really intrigued.
We'll see what they can do.
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Is it chicken 'parmi'
or chicken 'parma'?
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Yeah, it's chicken parmi.
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SOME: Parmi!
OTHERS: Parma!
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Hands up if we're 'parma'.
Parma.
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Hands up if we're 'parmi'.
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50-50!
SARAH: I'm 'parma'.
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Alright, on the menu, we have
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a chicken parma - or parmi -
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salt and pepper calamari,
fish and chips, bangers and mash,
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chicken Caesar salad,
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the steak special,
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burger and fries, roast of the day
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and the classic pub pie.
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00:04:40,960 --> 00:04:44,720
Alright, Andy,
what will you reinvent?
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So, I think I'm going to do
my favourite out of all them -
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chicken parmi.
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And Jock?
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I think I'll do a steak special.
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OK.
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You'll have 60 minutes
to reinvent your pub classics.
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Pantry and the garden are open
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and myself and the top four
will taste your dishes.
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Jock, you are the reigning champion.
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I am.
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All eyes are on you, gents.
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Your time starts now!
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(CHEERING, APPLAUSE)
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After you.
Come on, let's go.
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MINOLI: Why aren't you running?!
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(SIGHS)
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JENN: It's always great
to see Jock and Andy in action,
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00:05:29,760 --> 00:05:32,880
and everything is at stake today -
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00:05:32,880 --> 00:05:35,680
pride, reputation, bragging rights,
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the invisible tiara on Jock's head.
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Everything is at stake today.
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KEYMA: Andy, chop chop.
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Thank you for
the words of wisdom, Keyma.
Well...
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00:05:45,760 --> 00:05:47,760
SARAH: Do you need help
finding anything, Andy?
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00:05:47,760 --> 00:05:50,160
Nah, I got this.
(LAUGHS) He's very confident.
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Guanciale...
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BILLIE: Salt.
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00:05:54,680 --> 00:05:56,840
Good call. You guys
have done this before.
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You're welcome.
(LAUGHTER)
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These boys need some help.
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They haven't done this in a while.
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So that's what we're here for.
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00:06:03,600 --> 00:06:06,080
Whoa.
SARAH AND BILLIE: Whoa!
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00:06:10,480 --> 00:06:13,120
Jeez, plenty of butter.
That's a lot of butter.
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Oh! Lucky day. Look at that.
Wagyu. Yeah.
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Go, Andy!
(CHEERING, SHOUTING)
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ALVIN: Yes, get moving!
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MINOLI: Andy, what's cookin'?
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ANDY: Chicken!
JULIE: Hey, that's my bit!
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00:06:29,520 --> 00:06:31,120
(LAUGHS)
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So, I'm going to take all of
the elements of a chicken parma -
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the chicken, the ham,
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00:06:36,840 --> 00:06:39,600
the tomato chilli sauce -
I like chilli sauce -
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and putting it into
a bit of a reinvention.
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So, I'm going to do glazed
chilli roasted chicken,
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I'm going to do
a bacon and chicken sauce,
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a pangrattato with
the Parmigiano-Reggiano
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and some guanciale.
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And a couple of burnt leeks,
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'cause I love onion rings
when I go to the pub.
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That's me.
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He's a three-hatted chef,
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so I'm going to have to
boost everything with flavour
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to try and take the win.
157
00:07:07,040 --> 00:07:09,000
Jock, can you tell us
what you're making?
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00:07:09,000 --> 00:07:10,960
Reverse steak and chips.
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Ooh!
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Mr Jock Zonfrillo.
Hello.
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DANIEL: Jock! You're reinventing
the steak special.
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So, basically, they're going to be
beef chips and potato steak.
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ALL: Ohhhh!
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ALVIN: I'd eat that.
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That's pretty cool.
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And then make a pepper sauce.
But, like, a GOOD pepper sauce.
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You know when you go to a pub
and you get pepper sauce
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and it's, like, sometimes
just a bit ordinary?
Yeah.
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So I'm going with
Tellicherry pepper.
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So, basically, when you pick
peppercorns off of the vine,
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they grade them, and the biggest
peppercorns are Tellicherrys,
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and they're citrusy,
more fruity, full-flavoured.
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Delicious.
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You are the reigning champ,
of course.
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I am.
Are you worried that Andy might win?
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Andy's going to bring it today.
There's no question.
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He wants my tiara from last year.
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I'm determined
not to give it to him.
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But, you know, he's got chicken.
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00:08:01,320 --> 00:08:03,240
And you know Andy and chicken.
Yeah.
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He's very good.
Mm. Gloves are off.
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Good luck.
Oh, thank you.
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You look nervous.
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(LAUGHS)
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Well, how crazy is this?
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The tables have turned.
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Great challenge today.
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You know, pub classics, they're
arguably perfect as they are,
189
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but it is an invention test,
190
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and you guys know how hard it is
191
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to take something that we love,
with clear idea about,
192
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and transform it into something else.
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What would you do?
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I reckon I'd go
the chicken Caesar salad.
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The flavours of, like, chicken,
bacon, parmesan, anchovies,
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you could turn that into
a little savoury choux, but...
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Ooh! OK. I like it.
Yeah.
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Look, they are definitely sweating.
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Jock, of course,
won the last of these battles.
200
00:08:48,560 --> 00:08:52,200
So I think Andy will be
really vying to win today.
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00:08:52,200 --> 00:08:54,800
They may have learned something
from all of us
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00:08:54,800 --> 00:08:56,080
over the last few months.
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00:08:56,080 --> 00:08:57,480
Hopefully.
Of course they have.
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00:08:57,480 --> 00:08:59,640
Jock and Andy seem to be
pretty good mates,
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00:08:59,640 --> 00:09:03,800
but this competition is bringing out
a pretty competitive side in them
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00:09:03,800 --> 00:09:08,800
and they're really both gunning
for that winning spot today.
207
00:09:08,800 --> 00:09:11,600
I can see youse are both working
really hard at your dishes.
208
00:09:11,600 --> 00:09:14,920
Let's hope that the only thing
that's 'board' is this here.
209
00:09:14,920 --> 00:09:16,480
You've got 40 minutes to go!
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Yes!
211
00:09:18,160 --> 00:09:19,800
(CHEERING)
212
00:09:19,800 --> 00:09:21,280
That was good.
213
00:09:23,600 --> 00:09:25,200
ALVIN: Smells great, Andy.
214
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ANDY: Thank you, Alvin.
215
00:09:26,920 --> 00:09:29,080
I hope it's inventive.
It is.
216
00:09:30,320 --> 00:09:32,480
Oh! Are you gonna coat
the chicken in that hot sauce?
217
00:09:32,480 --> 00:09:33,840
Yeah.
Yes!
218
00:09:33,840 --> 00:09:35,160
Yes!
Nice.
219
00:09:38,120 --> 00:09:40,080
JULIE: Are you putting
any beef flavour
220
00:09:40,080 --> 00:09:42,480
into these potato steaks, Jock?
Yeah.
221
00:09:42,480 --> 00:09:46,520
They're going to take the fat
off of the Wagyu, and it'll go in.
222
00:09:46,520 --> 00:09:50,040
At this stage, really, it's just
butter - a lot of butter -
223
00:09:50,040 --> 00:09:52,560
the Wagyu fat,
and then I'm about to hit it
224
00:09:52,560 --> 00:09:54,960
with some garlic, some rosemary,
and some thyme.
225
00:10:01,640 --> 00:10:03,280
Ginger, garlic...
226
00:10:06,680 --> 00:10:07,840
Oh, it's gonna go over!
227
00:10:07,840 --> 00:10:09,200
Oh, it's going over!
It's going over!
228
00:10:12,880 --> 00:10:14,360
(WHISTLES MELODY)
229
00:10:14,360 --> 00:10:16,120
It's going over! It's going over!
230
00:10:16,120 --> 00:10:17,840
Oh!
231
00:10:32,120 --> 00:10:33,640
Ginger, garlic...
232
00:10:35,080 --> 00:10:36,440
Oh, it's gonna go over!
233
00:10:36,440 --> 00:10:38,720
STEPH: Oh, it's going over!
It's going over! It's going over!
234
00:10:38,720 --> 00:10:39,880
Oh!
235
00:10:40,960 --> 00:10:42,400
(WHISTLES MELODY)
236
00:10:47,040 --> 00:10:49,480
Oh, sabotage. Sabotage!
Sabotage!
237
00:10:49,480 --> 00:10:52,520
Oh! No!
(JEERING, SHOUTING)
238
00:10:52,520 --> 00:10:54,200
Bravo, Andy.
239
00:10:55,280 --> 00:10:56,920
Ohh!
240
00:10:58,160 --> 00:10:59,880
Andy Allen.
241
00:10:59,880 --> 00:11:01,400
She nearly went over!
242
00:11:01,400 --> 00:11:03,600
Turn the heat up.
(LAUGHTER)
243
00:11:03,600 --> 00:11:05,760
You kidding?
Did the honourable thing.
244
00:11:07,840 --> 00:11:10,760
Jock and Andy, bring us a dish
that makes us shimmy!
245
00:11:10,760 --> 00:11:12,400
Whoo!
246
00:11:12,400 --> 00:11:14,640
30 minutes to go!
247
00:11:19,720 --> 00:11:22,800
So, this is the final,
fun MasterClass of the year.
248
00:11:22,800 --> 00:11:26,600
First round is a cook-off,
Jock versus Andy.
249
00:11:27,880 --> 00:11:29,160
It's an invention test,
250
00:11:29,160 --> 00:11:31,920
so they have to take a pub classic
251
00:11:31,920 --> 00:11:33,560
and reinvent it.
252
00:11:33,560 --> 00:11:35,040
ALVIN: How long
is that going to take?
253
00:11:35,040 --> 00:11:37,960
I reckon about 25 to halfa.
254
00:11:39,360 --> 00:11:40,720
Andy.
Mr Andy Allen.
255
00:11:40,720 --> 00:11:42,040
Oh, ladies.
Hello.
256
00:11:42,040 --> 00:11:45,160
You chose a chicken parmigiana.
Yeah.
257
00:11:45,160 --> 00:11:47,200
Often, the deconstructed things,
258
00:11:47,200 --> 00:11:50,240
are they better
than the original, Andy?
259
00:11:50,240 --> 00:11:54,120
This is my game today,
to make something as tasty,
260
00:11:54,120 --> 00:11:56,400
or if not tastier,
than the real deal.
261
00:11:56,400 --> 00:11:59,040
And how's that going? Is it tastier?
I think it's going pretty good.
262
00:11:59,040 --> 00:12:00,680
So, chook - it's been basted
263
00:12:00,680 --> 00:12:03,960
with a couple of different hot
sauces and a little bit of ketchup.
264
00:12:03,960 --> 00:12:06,640
Then we've got the ham element,
265
00:12:06,640 --> 00:12:08,720
which is going to be in the sauce,
266
00:12:08,720 --> 00:12:10,360
and then the pangrattato
is going to be,
267
00:12:10,360 --> 00:12:12,000
like, the crumb element of the dish.
268
00:12:12,000 --> 00:12:16,000
So, obviously, bread cooked out
in some of this guanciale fat,
269
00:12:16,000 --> 00:12:18,280
a little bit of
Parmigiano-Reggiano in it as well.
OK.
270
00:12:18,280 --> 00:12:20,000
And then, I eat it
with onion rings all the time,
271
00:12:20,000 --> 00:12:22,600
so I've done some burnt leeks
to just drape over the top.
272
00:12:22,600 --> 00:12:26,000
As long as you bring the spirit
of a parmi, you could win this thing.
273
00:12:26,000 --> 00:12:27,560
Can we have some tears, Andy?
274
00:12:27,560 --> 00:12:28,760
Good luck.
275
00:12:28,760 --> 00:12:30,480
Oh...
276
00:12:30,480 --> 00:12:31,760
(LAUGHS)
277
00:12:37,160 --> 00:12:39,400
JOCK: Right now,
my sauce is on the go.
278
00:12:39,400 --> 00:12:42,960
Beef fat rendered with some
shallots, a load of peppercorns,
279
00:12:42,960 --> 00:12:45,720
and seaweed vinegar,
and a seaweed paste.
280
00:12:48,800 --> 00:12:49,960
Hello!
281
00:12:49,960 --> 00:12:51,960
BILLIE: You've got
20 minutes left now.
282
00:12:51,960 --> 00:12:53,880
So, what have you got left to do?
283
00:12:53,880 --> 00:12:57,520
I've just cut my steak,
which are going to be chips,
284
00:12:57,520 --> 00:13:00,280
so I'm just giving them
a good old season,
285
00:13:00,280 --> 00:13:02,400
and then we're going to
get them on the hibachi.
286
00:13:02,400 --> 00:13:03,640
OK.
287
00:13:03,640 --> 00:13:05,440
Waiting for something go wrong,
to be honest.
288
00:13:05,440 --> 00:13:07,160
Well...
Still got time for that.
289
00:13:07,160 --> 00:13:09,320
Can we just have a little taste?
290
00:13:14,440 --> 00:13:15,720
What do you think, ladies?
291
00:13:15,720 --> 00:13:16,920
Dunno.
We don't know.
292
00:13:16,920 --> 00:13:18,280
Tell you later.
293
00:13:18,280 --> 00:13:21,240
When you're recreating a classic,
it has to be better, right?
294
00:13:22,240 --> 00:13:23,480
Is it going to be better?
295
00:13:23,480 --> 00:13:25,160
Be better.
296
00:13:25,160 --> 00:13:26,800
(ALL LAUGH)
Sounds good. Thank you.
297
00:13:30,480 --> 00:13:33,160
So, 15 to go.
298
00:13:33,160 --> 00:13:34,760
Chicken's in the oven.
299
00:13:34,760 --> 00:13:36,200
The chicken sauce is reducing there,
300
00:13:36,200 --> 00:13:38,880
and I'm just going to fold the crispy
guanciale through it at the end.
301
00:13:38,880 --> 00:13:40,080
I think I'm pretty good.
302
00:13:40,080 --> 00:13:42,520
The only thing is
I'm never used to these ovens.
303
00:13:42,520 --> 00:13:44,080
And I'm looking at the chicken
304
00:13:44,080 --> 00:13:46,880
and I'd love a bit more
colour on it, so...
305
00:13:46,880 --> 00:13:49,000
I've got...I've literally
got it up full whack.
306
00:13:54,920 --> 00:13:56,680
The sauces are ready.
307
00:13:56,680 --> 00:13:58,040
Beef cooked.
308
00:13:58,040 --> 00:14:00,920
I've gotta just give these
as much love as I can
309
00:14:00,920 --> 00:14:02,560
till the end of the cook.
310
00:14:07,400 --> 00:14:09,920
Are they cooking through?
What do you reckon?
311
00:14:09,920 --> 00:14:11,640
Um, not yet.
312
00:14:11,640 --> 00:14:12,960
You got, what, nine minutes.
313
00:14:12,960 --> 00:14:14,480
Yeah, they're pretty big.
314
00:14:14,480 --> 00:14:16,200
They're not small fondants, right?
315
00:14:16,200 --> 00:14:21,280
Jock's cut some pretty large
potato steaks, and...they're huge.
316
00:14:21,280 --> 00:14:24,240
I'm not sure that they're going to
cook all the way through.
317
00:14:24,240 --> 00:14:28,400
If they don't cook with a minute
to go, I'm kind of screwed.
318
00:14:28,400 --> 00:14:30,280
We'll leave you to it.
Thank you.
319
00:14:33,520 --> 00:14:37,280
Five judges to impress,
and only five minutes to go!
320
00:14:37,280 --> 00:14:39,960
(CHEERING, APPLAUSE)
321
00:14:39,960 --> 00:14:42,240
Go, guys!
Bring on the pain!
322
00:14:42,240 --> 00:14:43,760
Come on, guys!
323
00:14:43,760 --> 00:14:46,760
You can do it, guys! You got this!
324
00:14:46,760 --> 00:14:48,800
Andy's doing Andy right now,
325
00:14:48,800 --> 00:14:50,720
and he's charring
his glazed chicken quite heavily.
326
00:14:50,720 --> 00:14:52,680
It just looks so delicious.
327
00:14:52,680 --> 00:14:54,720
I could sit on the beach,
drinking beer,
328
00:14:54,720 --> 00:14:56,600
smashing that chicken, no worries.
329
00:15:02,640 --> 00:15:04,280
Can I have a little taste?
330
00:15:04,280 --> 00:15:06,160
Yeah.
331
00:15:06,160 --> 00:15:07,800
You can, Keyma.
332
00:15:09,160 --> 00:15:10,960
Thank you, Andy.
No worries.
333
00:15:12,960 --> 00:15:14,680
Did you check the balance
on that one?
334
00:15:14,680 --> 00:15:17,240
Still gotta get the guanciale
in there, Keyma.
OK.
335
00:15:17,240 --> 00:15:19,760
But thank you for your concern.
OK.
336
00:15:23,680 --> 00:15:24,680
OK.
337
00:15:26,280 --> 00:15:28,560
SARAH: You do need to check
the seasoning on that, though.
338
00:15:28,560 --> 00:15:30,480
Thank you so much.
(LAUGHS) You do.
339
00:15:30,480 --> 00:15:33,600
When the guanciale goes in there,
do you think it's going to change?
340
00:15:33,600 --> 00:15:35,520
Let's see.
Uh, well, you would hope so.
341
00:15:38,800 --> 00:15:42,120
(MOCK-ANXIOUSLY) Ohh... Ohh...
(LAUGHTER)
342
00:15:52,480 --> 00:15:54,640
(CHEERING, SHOUTING)
343
00:15:55,760 --> 00:15:57,680
ALDO: Get it on the plate!
344
00:16:00,960 --> 00:16:02,480
(POTS CLATTER)
345
00:16:02,480 --> 00:16:04,640
(SIGHS) Oh, dear.
Bravo!
346
00:16:04,640 --> 00:16:08,120
Bravo!
(CHEERING)
347
00:16:08,120 --> 00:16:10,160
KEYMA: How are the fondants going?
348
00:16:10,160 --> 00:16:12,080
They're not quite cooked.
349
00:16:12,080 --> 00:16:14,840
Jock, you have three minutes to go.
Yeah, I know.
350
00:16:14,840 --> 00:16:17,320
I'm a little bit worried.
Mm.
351
00:16:18,360 --> 00:16:21,600
I'm a bit concerned
about the potato steaks.
352
00:16:21,600 --> 00:16:23,480
There's three minutes left.
353
00:16:26,680 --> 00:16:28,960
Not cooked yet.
354
00:16:28,960 --> 00:16:30,080
Andy, on the other hand,
355
00:16:30,080 --> 00:16:33,160
he's going really far away
from classic chicken parma,
356
00:16:33,160 --> 00:16:35,280
but it looks very inventive.
357
00:16:37,400 --> 00:16:38,840
One minute to go!
358
00:16:38,840 --> 00:16:40,520
(CHEERING)
359
00:16:42,000 --> 00:16:44,080
Put it on the plate!
360
00:16:44,080 --> 00:16:45,760
Hurry up!
Come on, Andy!
361
00:16:46,760 --> 00:16:49,520
DANIEL: One minute left, the judges
are plating up their dishes.
362
00:16:49,520 --> 00:16:51,760
So, Andy's got
the chilli glazed chicken,
363
00:16:51,760 --> 00:16:53,320
burnt leeks, pangrattato,
364
00:16:53,320 --> 00:16:55,440
and a bacon and chicken sauce.
365
00:16:56,440 --> 00:16:57,560
I think they're done.
366
00:16:57,560 --> 00:16:59,560
Jock's got the fondant potato steak,
367
00:16:59,560 --> 00:17:03,400
wagyu steak chips,
and a funky pepper sauce.
368
00:17:03,400 --> 00:17:07,480
ALL: Ten! Nine! Eight! Seven!
369
00:17:07,480 --> 00:17:13,080
Six! Five! Four! Three! Two! One!
370
00:17:13,080 --> 00:17:16,360
(CHEERING)
371
00:17:23,760 --> 00:17:26,720
Andy, we've gotta love
your bromance.
372
00:17:30,360 --> 00:17:31,400
(WHISPERS) Ready?
373
00:17:31,400 --> 00:17:32,520
Psst!
374
00:17:32,520 --> 00:17:34,160
You ready?
(WHISPERS) I'm ready.
375
00:17:36,360 --> 00:17:37,920
Shh!
Good luck.
376
00:17:37,920 --> 00:17:39,520
Good luck too. (KISSES)
377
00:17:39,520 --> 00:17:41,360
(CONTESTANTS CHUCKLE)
378
00:17:41,360 --> 00:17:44,160
And the first dish we'd like
to taste belongs to Andy.
379
00:17:44,160 --> 00:17:47,400
(CHEERING, APPLAUSE)
380
00:17:53,440 --> 00:17:54,560
Wow.
381
00:17:56,400 --> 00:17:58,080
Andy, what have you made for us?
382
00:17:58,080 --> 00:18:02,840
I've done a fermented chilli
and tomato glazed whole chicken.
383
00:18:02,840 --> 00:18:06,480
I've got some burnt leeks on top
there, for the onion element.
384
00:18:06,480 --> 00:18:08,160
And I've got a little pangrattato
385
00:18:08,160 --> 00:18:12,000
with some crispy guanciale
and some Parmigiano-Reggiano.
386
00:18:12,000 --> 00:18:14,720
Can you do that
in one sentence, please?
387
00:18:14,720 --> 00:18:15,920
Sure.
388
00:18:15,920 --> 00:18:17,160
Chicken parmi.
389
00:18:17,160 --> 00:18:20,520
(LAUGHTER)
390
00:18:23,160 --> 00:18:25,080
MEL: OK. Alright. Let's eat.
391
00:18:25,080 --> 00:18:28,080
BILLIE: Wowza.
SARAH: Wowza! (LAUGHS)
392
00:18:44,360 --> 00:18:46,800
(LAUGHS) This is so weird.
393
00:18:46,800 --> 00:18:48,600
But that was so great.
394
00:18:48,600 --> 00:18:53,880
It was all the joy of
a classic pub chicken parmi.
395
00:18:53,880 --> 00:18:57,840
Beautifully succulent chicken, just
imbued with a light amount of smoke.
396
00:18:57,840 --> 00:19:00,440
The bacon gravy -
lovely, luscious texture.
397
00:19:00,440 --> 00:19:03,440
The pangrattato
for that beautiful crunch.
398
00:19:03,440 --> 00:19:06,040
It's all the experiences
that you expect in that dish.
399
00:19:06,040 --> 00:19:07,600
just not as you imagine it.
400
00:19:07,600 --> 00:19:09,040
Well done.
Thank you.
401
00:19:09,040 --> 00:19:11,120
It's such a different take on it.
402
00:19:11,120 --> 00:19:13,680
Really reminds me of a parmigiana.
403
00:19:13,680 --> 00:19:15,040
It's really tasty food.
404
00:19:15,040 --> 00:19:18,360
Just looking at it, and how
generous it was, the size of it,
405
00:19:18,360 --> 00:19:20,160
you know, when you get
a parmi from a pub,
406
00:19:20,160 --> 00:19:21,440
it's like the size of your face.
407
00:19:21,440 --> 00:19:23,960
It was that big,
and it had all of the colours
408
00:19:23,960 --> 00:19:26,520
that you expect to see
from a parmi as well.
409
00:19:26,520 --> 00:19:30,080
And then you go into it and
it does taste like a chicken parmi,
410
00:19:30,080 --> 00:19:32,400
but maybe a little bit better,
411
00:19:32,400 --> 00:19:34,160
(SPECTATORS EXCLAIM)
Ooh!
412
00:19:34,160 --> 00:19:35,480
Maybe.
413
00:19:37,080 --> 00:19:39,320
Well...
Hey, Keyma.
414
00:19:41,040 --> 00:19:42,720
Hi, Andy.
415
00:19:42,720 --> 00:19:44,640
I think the glaze on top
416
00:19:44,640 --> 00:19:48,320
and all the care that you took
on basting that chicken,
417
00:19:48,320 --> 00:19:49,760
it's really delicious.
418
00:19:49,760 --> 00:19:51,160
Thank you.
419
00:19:53,760 --> 00:19:55,920
Andy.
(LAUGHTER)
420
00:19:55,920 --> 00:19:57,760
Daniel.
421
00:19:57,760 --> 00:19:59,560
(LAUGHTER)
422
00:19:59,560 --> 00:20:01,640
Really tasty plate of food.
423
00:20:01,640 --> 00:20:03,280
The little crunchy number
that you put on top
424
00:20:03,280 --> 00:20:04,920
really elevated the dish.
425
00:20:04,920 --> 00:20:05,920
And these little...
426
00:20:05,920 --> 00:20:08,480
Oh, I love that you really left
these little gnarly bits on top.
427
00:20:08,480 --> 00:20:10,240
Yes!
Gnarly. That's it.
428
00:20:10,240 --> 00:20:12,040
Delicious plate of food, mate.
429
00:20:12,040 --> 00:20:13,480
I'm proud of you.
Thank you.
430
00:20:13,480 --> 00:20:15,080
(LAUGHTER)
431
00:20:15,080 --> 00:20:16,240
I'm proud of you, too.
432
00:20:17,680 --> 00:20:19,320
Andy Allen, everyone!
433
00:20:25,400 --> 00:20:28,080
And the next dish we'd like to taste
belongs to Jock.
434
00:20:28,080 --> 00:20:29,920
(APPLAUSE)
Yeah, baby!
435
00:20:36,840 --> 00:20:38,360
Thank you, sir.
436
00:20:38,360 --> 00:20:40,360
Jock, what's the dish?
437
00:20:40,360 --> 00:20:42,400
It's a steak special
with pepper sauce.
438
00:20:44,160 --> 00:20:45,240
Can I sauce?
439
00:20:45,240 --> 00:20:46,800
You may sauce. Please.
440
00:20:48,000 --> 00:20:50,120
Perfectly cooked.
441
00:20:50,120 --> 00:20:51,680
Look at that.
442
00:20:51,680 --> 00:20:53,360
All of the sauce.
BILLIE: Oh. Alright, then.
443
00:20:53,360 --> 00:20:54,920
DANIEL: (CHUCKLES) OK.
444
00:20:54,920 --> 00:20:56,400
Thank you, sir.
445
00:20:56,400 --> 00:20:57,960
I guess we'll taste.
446
00:21:08,360 --> 00:21:10,080
Jock, what do you think?
447
00:21:21,800 --> 00:21:23,760
I've always wanted
a round of applause.
448
00:21:23,760 --> 00:21:25,000
There it is.
449
00:21:27,000 --> 00:21:29,000
Nah, that sauce...
that sauce is money.
450
00:21:29,000 --> 00:21:30,880
I want to be basted in that.
451
00:21:30,880 --> 00:21:32,520
(LAUGHTER)
452
00:21:32,520 --> 00:21:34,680
Well done. Awesome.
Thanks, mate.
453
00:21:36,080 --> 00:21:37,800
I think you did a really good job.
454
00:21:37,800 --> 00:21:40,520
We were probably a bit worried
about the potato situation,
455
00:21:40,520 --> 00:21:44,400
but I'm not worried anymore,
'cause I thought they were great!
456
00:21:44,400 --> 00:21:46,920
(LAUGHTER)
457
00:21:46,920 --> 00:21:48,280
Delicious.
458
00:21:48,280 --> 00:21:52,360
Jock, you've subverted a pub classic
in the most fantastic way.
459
00:21:52,360 --> 00:21:54,920
Really, the star of the show
is that sauce.
460
00:21:54,920 --> 00:21:58,000
It is so full of flavour,
it's absolutely incredible.
461
00:21:58,000 --> 00:22:01,280
The texture of the fondant potato
is spectacular.
462
00:22:01,280 --> 00:22:04,040
And then, beautiful steak, just to
complement and highlight everything
463
00:22:04,040 --> 00:22:05,840
and bring it all together.
464
00:22:05,840 --> 00:22:08,640
Fantastic.
Thank you.
465
00:22:08,640 --> 00:22:11,760
The sauce - definitely
the best sauce today, I think.
466
00:22:11,760 --> 00:22:12,920
I'm sorry, Andy.
467
00:22:12,920 --> 00:22:15,040
(LAUGHTER)
468
00:22:15,040 --> 00:22:16,480
Thank you, Jock.
469
00:22:16,480 --> 00:22:18,240
Thank you.
470
00:22:27,360 --> 00:22:30,360
Well, it was a split decision.
471
00:22:30,360 --> 00:22:33,440
There were people on this panel
that preferred each of your dishes,
472
00:22:33,440 --> 00:22:36,640
and they were both
spectacular dishes, might I add.
473
00:22:36,640 --> 00:22:40,640
Jock, you WERE the reigning champion.
474
00:22:43,480 --> 00:22:45,160
And after this cook...
475
00:22:47,720 --> 00:22:49,400
..you will remain so.
476
00:22:49,400 --> 00:22:50,920
Jock, you are the winner.
Ohhh!
477
00:22:52,880 --> 00:22:54,880
Well done, mate.
You've still got me.
478
00:23:00,160 --> 00:23:04,600
ANNOUNCER: Coming up, round two
of the final MasterClass.
479
00:23:04,600 --> 00:23:08,800
Now, four v two
might be a little unfair...
480
00:23:08,800 --> 00:23:10,240
Nah, we're good.
481
00:23:10,240 --> 00:23:11,800
(LAUGHTER)
482
00:23:11,800 --> 00:23:17,800
It's contestants against judges
in an epic three-course battle.
483
00:23:20,600 --> 00:23:22,480
ANDY: Hey, Jock,
can you get a mallet?
484
00:23:22,480 --> 00:23:24,320
What do you want?
A meat mallet.
485
00:23:24,320 --> 00:23:26,040
He wants a...he wants
a measuring cup.
486
00:23:50,120 --> 00:23:52,760
..in a three-course battle.
487
00:23:52,760 --> 00:23:54,400
Ooh.
Wow.
488
00:23:54,400 --> 00:23:56,400
(WHISTLES)
489
00:23:56,400 --> 00:23:58,240
It's on.
490
00:23:58,240 --> 00:24:00,960
In a moment, each team
will head into the pantry
491
00:24:00,960 --> 00:24:04,480
and choose an ingredient to feature
in a three-course menu.
492
00:24:05,840 --> 00:24:07,760
I will choose the third.
493
00:24:09,320 --> 00:24:13,320
These three ingredients must feature
in your three-course menu -
494
00:24:13,320 --> 00:24:15,200
one in each course,
495
00:24:15,200 --> 00:24:18,600
but you get to choose
which course they feature in.
496
00:24:18,600 --> 00:24:22,800
Now, four v two
might be a little unfair...
497
00:24:22,800 --> 00:24:24,360
Nah, we're good.
498
00:24:24,360 --> 00:24:26,120
(LAUGHTER)
499
00:24:26,120 --> 00:24:30,480
Three v two sounds a little bit more,
you know, achievable.
500
00:24:31,640 --> 00:24:34,200
I'm sitting out.
You're sitting out, Sarah?
501
00:24:34,200 --> 00:24:36,480
Come and join me.
(LAUGHS)
502
00:24:36,480 --> 00:24:40,440
I like it much better on this side.
You like it much better? OK, cool.
503
00:24:40,440 --> 00:24:45,640
Now we're going to need one more
judge from up there on the gantry...
504
00:24:46,840 --> 00:24:48,480
Alvin.
Yes!
505
00:24:48,480 --> 00:24:49,840
(LAUGHS)
506
00:24:49,840 --> 00:24:51,560
Come on down!
507
00:24:53,760 --> 00:24:55,760
ANDY: Alvin, I love your food.
508
00:24:55,760 --> 00:24:58,080
OK, first job, Alvin...
(GASPS)
509
00:24:58,080 --> 00:25:00,720
..you can hand these out
to the contestants.
510
00:25:00,720 --> 00:25:03,040
I'm gonna give you
my jacket too, Alvin.
511
00:25:03,040 --> 00:25:04,880
Well handed out, Alvin.
512
00:25:04,880 --> 00:25:06,240
It's quite nice, actually.
513
00:25:06,240 --> 00:25:08,840
I could get used to this
guest judge business.
514
00:25:08,840 --> 00:25:11,560
Great glasses today.
Love the jumper too.
515
00:25:11,560 --> 00:25:15,720
Alright, now we need our ingredients.
516
00:25:15,720 --> 00:25:17,560
Jock and Andy...
517
00:25:17,560 --> 00:25:20,480
..head into the pantry.
Choose your ingredient.
518
00:25:20,480 --> 00:25:21,720
Pantry. Let's go.
519
00:25:22,880 --> 00:25:24,720
Three courses, 60 minutes.
Yeah.
520
00:25:24,720 --> 00:25:26,280
I'm just trying to think
of a dessert.
521
00:25:26,280 --> 00:25:28,520
Have you got a brulee recipe
down pat?
No.
522
00:25:28,520 --> 00:25:31,080
I could wing it.
I reckon I could wing it.
523
00:25:32,320 --> 00:25:34,960
Oop, here they come.
SARAH: Where is it?
524
00:25:34,960 --> 00:25:36,280
We chose...
525
00:25:37,360 --> 00:25:40,040
..honey.
Good choice.
526
00:25:40,040 --> 00:25:41,800
Hmm.
527
00:25:43,080 --> 00:25:45,760
I'm gonna make a pregnancy rumour.
Let's go.
528
00:25:45,760 --> 00:25:47,560
Oh, God! (LAUGHS)
529
00:25:47,560 --> 00:25:50,200
(LAUGHTER)
530
00:25:50,200 --> 00:25:52,040
What is that?
A melon.
531
00:25:52,040 --> 00:25:53,400
It is...
532
00:25:53,400 --> 00:25:55,880
(LAUGHTER)
533
00:25:55,880 --> 00:25:58,800
..a lovely bouncing pork shoulder.
534
00:25:58,800 --> 00:26:00,280
Yes!
That's good.
535
00:26:00,280 --> 00:26:02,000
Yeah?
I can do pork shoulder.
536
00:26:04,360 --> 00:26:06,320
DANIEL: Come on, Keyma.
Go on, Keyma.
You're in charge.
537
00:26:06,320 --> 00:26:08,680
KEYMA: This is an even bigger baby.
538
00:26:08,680 --> 00:26:10,400
(LAUGHS)
539
00:26:12,040 --> 00:26:14,000
(LAUGHTER)
540
00:26:15,480 --> 00:26:17,800
What is that?
541
00:26:17,800 --> 00:26:19,880
Release the beast.
542
00:26:19,880 --> 00:26:22,720
Watermelon!
It's a watermelon!
543
00:26:22,720 --> 00:26:24,680
(APPLAUSE)
544
00:26:24,680 --> 00:26:26,640
BILLIE: Love it.
DANIEL: Don't like watermelon?
545
00:26:26,640 --> 00:26:29,120
They don't like it.
They're not happy.
Really?
546
00:26:29,120 --> 00:26:30,720
JENN: The judges don't look happy.
547
00:26:30,720 --> 00:26:33,400
I don't think Andy and Jock
likes watermelon very much.
548
00:26:33,400 --> 00:26:35,240
I hate watermelon.
549
00:26:35,240 --> 00:26:37,200
I know you do.
You've said it eight times.
550
00:26:37,200 --> 00:26:39,400
I'm saying it again.
I HATE watermelon.
551
00:26:39,400 --> 00:26:42,760
We have honey, pork shoulder
and watermelon.
552
00:26:44,120 --> 00:26:47,320
You will have 60 minutes to cook us
your three-course meal.
553
00:26:47,320 --> 00:26:51,120
May the best menu win.
554
00:26:51,120 --> 00:26:53,280
ALVIN: Contestants, judges...
555
00:26:53,280 --> 00:26:55,120
..your time...
556
00:26:55,120 --> 00:26:57,520
..starts now!
(CHEERING)
557
00:27:00,720 --> 00:27:03,200
BILLIE: Alright. Let's go.
558
00:27:07,560 --> 00:27:09,880
JOCK: Where does the cream live,
guys?
559
00:27:09,880 --> 00:27:11,520
It's up there. Right there.
560
00:27:11,520 --> 00:27:13,720
Cream?
Cream.
561
00:27:13,720 --> 00:27:16,320
Jock and Andy have years
of experience between them
562
00:27:16,320 --> 00:27:18,720
but they're searching
for their ingredients
563
00:27:18,720 --> 00:27:20,880
and they look a little lost.
564
00:27:20,880 --> 00:27:23,160
They look rattled already.
565
00:27:24,200 --> 00:27:25,840
Cooking cream.
566
00:27:27,440 --> 00:27:29,520
Dollop cream. Double cream.
567
00:27:29,520 --> 00:27:32,440
KEYMA: Here.
Oh, thank you so much.
568
00:27:32,440 --> 00:27:35,120
And there's three of us
and only two of them.
569
00:27:35,120 --> 00:27:38,880
So we definitely have the upper hand.
570
00:27:38,880 --> 00:27:40,800
ALDO: Go, Billie!
571
00:27:43,760 --> 00:27:44,840
Oh! Nearly went.
572
00:27:46,040 --> 00:27:48,320
Taking their bloody time,
I tell you what.
573
00:27:50,640 --> 00:27:52,640
Yeah! Let's go!
574
00:27:56,200 --> 00:27:58,760
(EXHALES DEEPLY) God, I'm so unfit!
575
00:27:58,760 --> 00:28:01,080
So, Keyma's on entree,
using watermelon.
576
00:28:01,080 --> 00:28:04,000
Dan's on mains, using pork shoulder.
577
00:28:04,000 --> 00:28:07,000
And I'm on dessert, using honey.
578
00:28:07,000 --> 00:28:10,520
So I'm making honey choux
ice-cream sandwiches.
579
00:28:10,520 --> 00:28:13,280
The honey's in the ice-cream
so it'll be the feature.
580
00:28:13,280 --> 00:28:15,200
I do wanna take Jock and Andy down -
581
00:28:15,200 --> 00:28:17,560
they've given us hell
for the last three months!
582
00:28:19,040 --> 00:28:21,280
OK. Bye.
OK, it's gone.
583
00:28:21,280 --> 00:28:23,120
HARRY: That's a big waterme-LON.
584
00:28:23,120 --> 00:28:25,800
Ooh! Look at that!
585
00:28:25,800 --> 00:28:27,160
KEYMA: Nice.
586
00:28:27,160 --> 00:28:29,880
I'm making watermelon aguachile
587
00:28:29,880 --> 00:28:31,320
using scallops.
588
00:28:31,320 --> 00:28:35,640
The aguachile is like a Mexican type
of ceviche made with chilli and limes
589
00:28:35,640 --> 00:28:37,040
and an acidic dressing,
590
00:28:37,040 --> 00:28:38,960
but I'm using watermelon in that
591
00:28:38,960 --> 00:28:42,440
and make a coconut granita
to go on top.
592
00:28:42,440 --> 00:28:44,160
We decided to go with the watermelon
593
00:28:44,160 --> 00:28:47,200
to just make it a bit trickier
for them. (LAUGHS)
594
00:28:50,480 --> 00:28:53,440
For mains today, cooking a dish,
I'm calling it Rum Pig.
595
00:28:53,440 --> 00:28:55,440
Um... (CHUCKLES)
..with some smoked cabbage.
596
00:28:55,440 --> 00:28:58,640
So, it's going to be a rum barbecue
sauce glazed piece of pork
597
00:28:58,640 --> 00:29:00,320
that's gonna be skewered
over the hibachi.
598
00:29:00,320 --> 00:29:01,920
The cabbages, I'm gonna
in a ghetto smoker,
599
00:29:01,920 --> 00:29:04,400
get some nice smoke through that,
and that's gonna be the dish.
600
00:29:04,400 --> 00:29:06,800
This is probably more important
than actually winning MasterChef,
601
00:29:06,800 --> 00:29:08,920
beating these two at their own game.
It'd be great.
602
00:29:10,560 --> 00:29:13,880
Contestants vs judges,
three very interesting ingredients
603
00:29:13,880 --> 00:29:16,680
that could all find themselves
in any order.
604
00:29:16,680 --> 00:29:19,560
The honey and the pork -
OK, easy, we can get that.
Yeah.
605
00:29:19,560 --> 00:29:21,480
There are a million things
that you guys could do.
606
00:29:21,480 --> 00:29:23,360
Let's talk about watermelon.
607
00:29:23,360 --> 00:29:27,080
Do we think that the watermelon
is a strategic stitch-up?
608
00:29:27,080 --> 00:29:29,800
I think watermelon as an ingredient,
very high in water content.
Yep.
609
00:29:29,800 --> 00:29:32,120
If you know how to use
the entire fruit properly,
610
00:29:32,120 --> 00:29:33,960
then you could come up
with a winning dish.
611
00:29:33,960 --> 00:29:35,320
Using the rind?
Yep.
612
00:29:35,320 --> 00:29:38,320
You know, if you took that off,
you could put it on the hibachi,
613
00:29:38,320 --> 00:29:40,720
turn it into a soup,
you could pickle it.
Yep.
614
00:29:40,720 --> 00:29:43,160
You have two obviously highly
accomplished judges
615
00:29:43,160 --> 00:29:44,440
with two very different styles.
616
00:29:44,440 --> 00:29:45,840
It will be very interesting to see
617
00:29:45,840 --> 00:29:49,200
if there's one cook too many
in that kitchen for them
618
00:29:49,200 --> 00:29:51,480
or whether or not they work
together as a kitchen team.
619
00:29:51,480 --> 00:29:53,680
You know,
the world is their watermelon.
620
00:29:56,560 --> 00:29:58,680
ANDY: The watermelon was
a bit of a curveball.
621
00:29:58,680 --> 00:30:01,000
Definitely didn't think
they were gonna choose watermelon.
622
00:30:01,000 --> 00:30:02,880
Thinking of putting it
into the entree.
623
00:30:02,880 --> 00:30:04,640
But I'm starting on the mains -
624
00:30:04,640 --> 00:30:08,080
basically, a spit-roasted
pork shoulder shawarma
625
00:30:08,080 --> 00:30:10,760
with a flatbread,
the sweet potato hummus,
626
00:30:10,760 --> 00:30:14,640
a little garlic and chilli yoghurt
and a tabouli.
627
00:30:17,280 --> 00:30:19,520
Jock, are you doing
some arts and craft?
628
00:30:19,520 --> 00:30:22,280
Yeah, arts and crafts, that's it.
Bit of clag?
629
00:30:22,280 --> 00:30:24,000
I'm doing some dessert.
630
00:30:24,000 --> 00:30:26,160
So the honey's gonna go
in the creme brulee.
631
00:30:26,160 --> 00:30:28,840
I'm using the honey to burn
on the paperbark
632
00:30:28,840 --> 00:30:31,280
and then I'm gonna infuse it
in the creme brulee.
633
00:30:33,320 --> 00:30:35,040
The watermelon,
we haven't really worked out.
634
00:30:36,440 --> 00:30:38,320
Any thoughts on the watermelon yet?
635
00:30:38,320 --> 00:30:39,640
Uh...
636
00:30:41,560 --> 00:30:44,160
I just think we keep it
super simple.
637
00:30:44,160 --> 00:30:47,000
So, 60 minutes is not
a lot of time at all.
638
00:30:47,000 --> 00:30:50,120
They're focused a lot
on the main and the dessert,
639
00:30:50,120 --> 00:30:53,080
but they need to sort out
their watermelon.
640
00:30:53,080 --> 00:30:54,800
They really need to.
641
00:31:07,520 --> 00:31:11,680
Applications for next season
are now open. Go on! Get on it!
642
00:31:15,240 --> 00:31:17,760
Honey, you guys have got
45 minutes to go.
643
00:31:17,760 --> 00:31:19,960
Come on!
(CHEERING)
644
00:31:26,760 --> 00:31:28,120
MEL: Jock.
Yes.
645
00:31:28,120 --> 00:31:29,160
What are you doing?
646
00:31:29,160 --> 00:31:32,280
I'm trying to remember
how to make creme brulee.
647
00:31:32,280 --> 00:31:35,080
How's that going for you?
Yeah, you know, not that great.
648
00:31:35,080 --> 00:31:36,600
So...
(BOTH LAUGH)
649
00:31:36,600 --> 00:31:39,760
OK, so, dessert - burnt honey
and paperbark creme brulee.
Yep.
650
00:31:39,760 --> 00:31:40,760
What's for mains?
651
00:31:40,760 --> 00:31:42,440
We're bringing back
the ghetto spit roast.
652
00:31:42,440 --> 00:31:44,960
So we're gonna do
a ghetto spit roast pork.
653
00:31:44,960 --> 00:31:47,000
And then for entree?
654
00:31:47,000 --> 00:31:49,240
Um...we don't know yet.
655
00:31:49,240 --> 00:31:51,120
You don't know yet?
Watermelon somethin'.
656
00:31:51,120 --> 00:31:52,880
Watermelon somethin' somethin'.
657
00:31:52,880 --> 00:31:55,400
Jock and Andy are onto it
with their main and dessert
658
00:31:55,400 --> 00:31:57,280
but they don't know what to do
with the watermelon.
659
00:31:57,280 --> 00:32:01,400
Under 45 minutes to go,
and creme brulees are hard -
660
00:32:01,400 --> 00:32:03,960
they can not set in time,
they can curdle.
661
00:32:03,960 --> 00:32:07,160
I'm not sure if they're gonna finish
in time. They've got a lot to do.
662
00:32:07,160 --> 00:32:08,320
Thank you. Bye.
663
00:32:08,320 --> 00:32:10,080
(CHUCKLES)
664
00:32:16,640 --> 00:32:18,960
Contestants, how are we going here
with our three-course meal?
665
00:32:18,960 --> 00:32:19,960
DANIEL: Good.
666
00:32:19,960 --> 00:32:21,880
Keyma, you chose the watermelon.
667
00:32:21,880 --> 00:32:24,080
What are you doing
with the watermelon?
668
00:32:24,080 --> 00:32:26,720
I'm gonna make some aguachile,
which is scallops...
669
00:32:26,720 --> 00:32:29,560
Like a Mexican type of ceviche.
670
00:32:29,560 --> 00:32:31,920
So I'm compressing the watermelon
with some tequila and lime.
671
00:32:31,920 --> 00:32:34,040
ALVIN: Sounds delish.
Wonderful. Daniel?
672
00:32:34,040 --> 00:32:36,360
I'm doing main course.
I'm using the pork.
673
00:32:36,360 --> 00:32:39,000
So, I'm doing a rum barbecue sauce
glazed pork skewer.
674
00:32:39,000 --> 00:32:40,720
Wonderful.
And some smoked cabbage.
675
00:32:40,720 --> 00:32:42,520
They're also using pork
in their main as well.
676
00:32:42,520 --> 00:32:44,560
What will make your main better?
677
00:32:44,560 --> 00:32:46,040
Realistically, just about flavour.
678
00:32:46,040 --> 00:32:47,720
Like, I've got the pork brining now,
679
00:32:47,720 --> 00:32:50,640
I'm gonna cook it very lowly
on a skewer over the hibachi
680
00:32:50,640 --> 00:32:53,240
just so it all breaks down
and gets nice and tender.
681
00:32:53,240 --> 00:32:55,320
There's a lot of different
alcohol...
682
00:32:55,320 --> 00:32:57,000
Yeah. Had to do a bit of market
research.
683
00:32:57,000 --> 00:32:58,960
Have a drink on the side?
Yeah, that's it. Had to test it.
684
00:32:58,960 --> 00:33:01,040
OK. Billie?!
685
00:33:01,040 --> 00:33:02,400
What are you doing?
686
00:33:02,400 --> 00:33:03,960
Sort of like ice-cream sandwiches
687
00:33:03,960 --> 00:33:06,720
but it's choux buns with a honey
ice-cream and a pineapple compote.
688
00:33:06,720 --> 00:33:07,760
Ooh!
689
00:33:07,760 --> 00:33:11,800
Sounds classic, refined and also,
it's got your touch on it.
690
00:33:11,800 --> 00:33:13,160
I hope so.
691
00:33:13,160 --> 00:33:14,240
Leave you to it.
Thank you.
692
00:33:14,240 --> 00:33:16,000
Good luck.
(CHUCKLES)
693
00:33:16,000 --> 00:33:17,120
ANDY: OK, pork.
694
00:33:18,320 --> 00:33:19,960
So I'm trying to get
some of the sinew out.
695
00:33:19,960 --> 00:33:21,640
Also want to keep
a bit of the fat in.
696
00:33:21,640 --> 00:33:24,600
And then I'm gonna bash it out flat
so we can marinate it
697
00:33:24,600 --> 00:33:26,440
and then skewer it
like an actual kebab shop
698
00:33:26,440 --> 00:33:27,640
that you see in a window.
699
00:33:29,360 --> 00:33:31,400
Hey, Jock, can you get a mallet?
700
00:33:31,400 --> 00:33:33,120
What do you want?
A meat mallet!
701
00:33:33,120 --> 00:33:35,080
He wants a...he wants
a measuring cup.
702
00:33:35,080 --> 00:33:36,320
A meat mallet.
703
00:33:36,320 --> 00:33:39,360
It's funny watching Jock
run round the kitchen,
704
00:33:39,360 --> 00:33:40,720
trying to look for stuff.
705
00:33:40,720 --> 00:33:43,440
He gets a bit lost,
he doesn't know where everything is.
706
00:33:45,960 --> 00:33:48,360
And, you know what? (LAUGHS)
707
00:33:48,360 --> 00:33:49,480
There's no sympathy.
708
00:33:49,480 --> 00:33:50,960
Jesus.
709
00:33:50,960 --> 00:33:53,920
I just put creme brulee everywhere.
710
00:33:53,920 --> 00:33:56,520
My bench is like Aldo's now.
711
00:33:56,520 --> 00:33:58,680
(ALDO SHRIEKS) Oh, thank you!
712
00:33:58,680 --> 00:34:00,880
I knew I'd get a rise
out of you, Aldo.
713
00:34:00,880 --> 00:34:01,960
Alright.
714
00:34:01,960 --> 00:34:04,040
I'm gonna start working
on this watermelon dish
715
00:34:04,040 --> 00:34:05,600
that we don't know what it is yet.
716
00:34:06,640 --> 00:34:09,000
I reckon let's go
super old-school with it.
717
00:34:09,000 --> 00:34:12,480
Like, watermelon salad
but, like, epic.
718
00:34:12,480 --> 00:34:14,360
An epic watermelon salad?
719
00:34:14,360 --> 00:34:18,680
A watermelon salad, it's something
that belongs in the past.
720
00:34:18,680 --> 00:34:22,200
It doesn't need to come back
in 2022.
721
00:34:22,200 --> 00:34:25,000
Like, everything you think
we shouldn't do with watermelon,
722
00:34:25,000 --> 00:34:26,560
let's do it.
723
00:34:29,560 --> 00:34:30,880
It's all coming together.
724
00:34:30,880 --> 00:34:33,600
The choux bun's in the oven,
the ice-cream's in the churner.
725
00:34:33,600 --> 00:34:35,960
I'm gonna grill some pineapple
on the hibachi
726
00:34:35,960 --> 00:34:39,040
and then glaze it
with a honey rum caramel
727
00:34:39,040 --> 00:34:42,480
and that'll make the compote that
goes on the bottom of the choux.
728
00:34:42,480 --> 00:34:44,920
It's kind of hard to have fun
in here sometimes,
729
00:34:44,920 --> 00:34:46,800
it's such a competitive atmosphere.
730
00:34:46,800 --> 00:34:49,240
Especially with those two.
That's it. That's good.
731
00:34:49,240 --> 00:34:50,640
DANIEL: Um...
732
00:34:50,640 --> 00:34:54,040
..my cabbage is braised,
seared and...smoking away.
733
00:34:54,040 --> 00:34:55,720
It's a ghetto smoker.
734
00:34:55,720 --> 00:34:57,040
Yeah, how cool does that look?!
735
00:34:58,320 --> 00:35:00,040
Wonder where I learnt that.
736
00:35:00,040 --> 00:35:02,240
JOCK: No worries, mate.
(CHUCKLES)
737
00:35:02,240 --> 00:35:07,640
A ghetto smoker is two stainless
steel bowls with a cake rack base,
738
00:35:07,640 --> 00:35:10,560
some coals in there
and a bunch of woodchips.
739
00:35:10,560 --> 00:35:13,400
So that will get really smoky
and it should just finish cooking it
740
00:35:13,400 --> 00:35:14,720
so it's nice and tender.
741
00:35:17,360 --> 00:35:18,400
(SPLUTTERS)
742
00:35:18,400 --> 00:35:20,600
That's it. You're in.
743
00:35:20,600 --> 00:35:21,960
I'll plug it in.
744
00:35:21,960 --> 00:35:25,560
So Jock and Andy start constructing
this ghetto spit roast.
745
00:35:25,560 --> 00:35:28,520
So you're gonna skewer?
I'm gonna skewer.
746
00:35:28,520 --> 00:35:29,680
We need to crank it.
747
00:35:29,680 --> 00:35:31,600
It's kitchen MacGyverism, really.
748
00:35:37,040 --> 00:35:39,760
Whoo-hoo!
(CHEERING, APPLAUSE)
749
00:35:39,760 --> 00:35:41,600
Yeah.
750
00:35:41,600 --> 00:35:43,440
Ha-ha!
751
00:35:43,440 --> 00:35:44,840
That is awesome.
752
00:35:44,840 --> 00:35:47,280
Wow. Like, now they're just beating
their chests and saying,
753
00:35:47,280 --> 00:35:48,680
"Look what I can do."
754
00:35:48,680 --> 00:35:49,880
It's like, "Eh, yeah, alright."
755
00:35:49,880 --> 00:35:51,000
DANIEL: I'm glazing my pork up
756
00:35:51,000 --> 00:35:53,720
and I'm just going old school
with the skewers over the coals
757
00:35:53,720 --> 00:35:56,200
and I look over and Jock and Andy
have been running around
758
00:35:56,200 --> 00:35:58,720
to make their trademark
spit roaster.
759
00:35:58,720 --> 00:36:01,280
So I'm not gonna get scared
by their gizmos.
760
00:36:01,280 --> 00:36:03,360
They look like they've done
a workout, they're sweating
761
00:36:03,360 --> 00:36:05,320
and bloody whittling wood and, yeah.
762
00:36:05,320 --> 00:36:06,680
I'm not interested in that today.
763
00:36:06,680 --> 00:36:09,160
If I beat them at this,
I'm gonna be so happy, man.
764
00:36:09,160 --> 00:36:11,960
If you can't handle the heat,
get out of the kitchen.
765
00:36:11,960 --> 00:36:13,640
20 minutes to go!
766
00:36:13,640 --> 00:36:15,360
(CHEERING, APPLAUSE)
767
00:36:19,040 --> 00:36:20,480
JOCK: Alright.
768
00:36:20,480 --> 00:36:22,880
We're going proper old-school.
769
00:36:22,880 --> 00:36:24,600
Basically, watermelon and feta.
770
00:36:24,600 --> 00:36:26,840
So watermelon is gonna be
like the serving bowl.
771
00:36:26,840 --> 00:36:28,600
We're gonna get a Parisienne scooper.
772
00:36:28,600 --> 00:36:30,560
Do you even know what
a Parisienne scooper is?
773
00:36:30,560 --> 00:36:32,880
Yeah, it's something off of the '70s.
774
00:36:32,880 --> 00:36:35,080
Right, Andy?
Can you keep going?
775
00:36:35,080 --> 00:36:36,880
(LAUGHTER)
776
00:36:38,400 --> 00:36:39,880
It's not a lot of time,
really, is it?
777
00:36:39,880 --> 00:36:42,040
MEL: Not really, no.
That's why Andy's panicking.
778
00:36:42,040 --> 00:36:44,040
Look at him.
You OK there, Andy?
779
00:36:44,040 --> 00:36:45,760
I'm good.
Yeah?
780
00:36:45,760 --> 00:36:47,520
Making bread.
781
00:36:47,520 --> 00:36:49,880
As usual, we've bitten off
more than we can chew.
782
00:36:49,880 --> 00:36:51,400
We're gonna be tight.
783
00:36:53,360 --> 00:36:54,760
MEL: Daniel.
Yes.
784
00:36:54,760 --> 00:36:57,280
How is your dish coming together?
My cabbage, I'm really happy with.
785
00:36:57,280 --> 00:36:58,920
It's nice and tender,
I've smoked it.
786
00:36:58,920 --> 00:37:02,600
Pork's looking beautifully dark
and caramelised and moist.
787
00:37:02,600 --> 00:37:06,080
Theirs is going quite fast, not
really achieving much caramelisation.
788
00:37:06,080 --> 00:37:07,640
(LAUGHS)
For my money right now,
789
00:37:07,640 --> 00:37:12,240
I think yours has a richer depth
of colour and - dare I say - flavour.
790
00:37:12,240 --> 00:37:13,760
(LOUDLY) Can you say that
a bit louder, Mel?
791
00:37:13,760 --> 00:37:15,600
(LAUGHS) Goodbye!
792
00:37:15,600 --> 00:37:16,960
Alright.
(LAUGHS)
793
00:37:16,960 --> 00:37:20,240
Keyma, how is your watermelon dish
going? Your aguachile?
794
00:37:20,240 --> 00:37:23,560
I have my dressing, I have my
compressed watermelon in the fridge.
795
00:37:23,560 --> 00:37:25,120
Scallops curing.
796
00:37:25,120 --> 00:37:27,280
Coconut granita is done.
Yep.
797
00:37:27,280 --> 00:37:29,880
Now I have to work on my garnishes.
798
00:37:29,880 --> 00:37:32,560
It's course vs course - you are
looking very strong right now.
799
00:37:32,560 --> 00:37:33,560
Yes.
800
00:37:33,560 --> 00:37:35,560
I think, if you pull it all
together, it's gonna be amazing.
801
00:37:35,560 --> 00:37:38,040
Thank you.
I can smell the tequila!
802
00:37:38,040 --> 00:37:40,160
(ALL LAUGH)
Billie, how are you going?
803
00:37:40,160 --> 00:37:41,480
Honey. Good.
Honey.
804
00:37:41,480 --> 00:37:43,440
Yes.
Honey, how are you going, honey?
I'm good, honey.
805
00:37:43,440 --> 00:37:45,040
The ice-cream's done.
It's in the freezer.
806
00:37:45,040 --> 00:37:47,160
And your choux?
Choux's done.
807
00:37:47,160 --> 00:37:48,640
Looking gooood.
808
00:37:48,640 --> 00:37:51,280
Going to have a big scoop
of ice-cream in the middle.
Love it.
809
00:37:51,280 --> 00:37:54,680
And the honey and pineapple
in the bottom, so...
810
00:37:54,680 --> 00:37:57,000
You have a real shot
at winning this thing.
OK.
811
00:37:57,000 --> 00:37:58,680
Good luck.
You got this, Billie.
812
00:37:59,680 --> 00:38:03,400
I'm making a dressing
for the watermelon salad.
813
00:38:03,400 --> 00:38:05,920
Little bit hot, little bit smoky.
814
00:38:05,920 --> 00:38:07,960
Can really taste the watermelon.
815
00:38:07,960 --> 00:38:09,480
'Cause you wanna
hit the brief, you know?
816
00:38:09,480 --> 00:38:10,760
We wanna hit the brief. Exactly.
817
00:38:10,760 --> 00:38:12,480
Uh, breads are done.
818
00:38:12,480 --> 00:38:15,920
The creme brulee is still cooking.
Will it be ready in time?
819
00:38:17,280 --> 00:38:19,160
Yes?
820
00:38:19,160 --> 00:38:22,440
A tale of two very different cooks
here in the MasterChef kitchen.
821
00:38:22,440 --> 00:38:24,240
Five minutes to go!
822
00:38:24,240 --> 00:38:25,840
(CHEERING, APPLAUSE)
823
00:38:29,120 --> 00:38:30,320
BILLIE: Beautiful, Keyma.
824
00:38:30,320 --> 00:38:32,720
OK.
Gorgeous.
825
00:38:34,240 --> 00:38:35,520
Pork's good.
826
00:38:37,560 --> 00:38:40,120
JOCK: Nah. It's not gonna make it.
827
00:38:40,120 --> 00:38:41,880
The brulee?
Nup.
828
00:38:41,880 --> 00:38:44,040
How bad is it?
829
00:38:44,040 --> 00:38:46,120
(CLOCK TICKS OMINOUSLY)
830
00:38:58,680 --> 00:39:01,480
It's all come down to this -
one minute to go!
831
00:39:01,480 --> 00:39:03,480
(CHEERING, APPLAUSE)
832
00:39:05,560 --> 00:39:08,880
ALVIN: One minute to go
and everyone is plating up.
833
00:39:08,880 --> 00:39:11,920
On the contestants' menu -
Keyma's aguachile and scallops
834
00:39:11,920 --> 00:39:13,960
is just picture-perfect.
835
00:39:13,960 --> 00:39:15,760
BILLIE: Yum, Dan!
836
00:39:15,760 --> 00:39:20,680
Dan's Rum Pig with the
rum barbecue sauce looks amazing.
837
00:39:20,680 --> 00:39:24,760
Billie's choux bun with
vanilla ice-cream, it's classic.
838
00:39:24,760 --> 00:39:29,080
The judges have
watermelon and feta salad.
839
00:39:29,080 --> 00:39:32,520
The pork shawarma, it's just loaded.
840
00:39:32,520 --> 00:39:36,960
And for dessert, burnt paperbark
honey sort of creme brulee.
841
00:39:36,960 --> 00:39:38,840
Um, fingers crossed for them.
842
00:39:38,840 --> 00:39:40,600
So close.
Is it?
843
00:39:40,600 --> 00:39:42,680
It's so close.
Oh.
844
00:39:45,800 --> 00:39:47,280
MEL: Ten!
845
00:39:47,280 --> 00:39:49,920
ALL: Nine! Eight! Seven!
846
00:39:49,920 --> 00:39:52,720
Six! Five! Four!
847
00:39:52,720 --> 00:39:55,200
Three! Two! One!
848
00:39:55,200 --> 00:39:57,760
(CHEERING, APPLAUSE)
849
00:39:59,040 --> 00:40:00,320
SARAH: My God.
850
00:40:00,320 --> 00:40:02,520
BILLIE: Should have thrown our
towels up in the air.
851
00:40:02,520 --> 00:40:03,640
DANIEL: Yeah.
852
00:40:03,640 --> 00:40:05,680
KEYMA: Well done, guys.
Aww!
853
00:40:09,360 --> 00:40:13,040
First dishes we'd like to taste
belong to the contestants.
854
00:40:13,040 --> 00:40:15,280
(APPLAUSE)
855
00:40:15,280 --> 00:40:18,680
JOCK: Come on, guys! Good luck.
856
00:40:18,680 --> 00:40:20,520
SARAH: Don't drop it, Dan!
857
00:40:20,520 --> 00:40:24,480
I will not forgive you
if you drop it.
Looks pretty good. (CHUCKLES)
858
00:40:24,480 --> 00:40:25,640
(DAN WHISTLES)
859
00:40:26,760 --> 00:40:28,560
It does look good.
It looks awesome.
Happy with that.
860
00:40:28,560 --> 00:40:30,800
Contestants, what have you cooked?
861
00:40:30,800 --> 00:40:34,280
KEYMA: So, I've made
a watermelon aguachile.
862
00:40:36,160 --> 00:40:38,200
Wonderful. And Daniel?
863
00:40:38,200 --> 00:40:41,800
Rum barbecue sauce glazed pork
and a smoked cabbage.
864
00:40:43,280 --> 00:40:44,960
Billie?
865
00:40:44,960 --> 00:40:47,160
I've done honey sandwiches.
866
00:40:48,960 --> 00:40:50,960
There we go. Alright.
867
00:40:58,720 --> 00:41:01,120
ALDO: Go, Sarah. Get in there.
868
00:41:01,120 --> 00:41:02,920
Yes.
(CHEERING)
869
00:41:07,480 --> 00:41:10,160
Keyma, when you brought out
the watermelon,
870
00:41:10,160 --> 00:41:12,040
I was just thinking in my mind,
871
00:41:12,040 --> 00:41:15,480
how can you highlight that
and turn it into a savoury dish?
872
00:41:15,480 --> 00:41:17,960
And you have done it so well.
873
00:41:18,960 --> 00:41:21,400
The scallop is perfectly cooked.
874
00:41:21,400 --> 00:41:25,360
The watermelon perfume
just infuses the entire dish
875
00:41:25,360 --> 00:41:28,400
with just such a beautiful, fun
tropical vibe.
876
00:41:28,400 --> 00:41:30,960
ALVIN: It's a vibrant dish
and it's very you.
877
00:41:30,960 --> 00:41:32,280
So, well done.
878
00:41:32,280 --> 00:41:33,840
Thank you, guys.
879
00:41:33,840 --> 00:41:37,240
Daniel, I loved that rum
barbecue sauce of your pork
880
00:41:37,240 --> 00:41:39,680
and, you know,
from one Pork Face to now another,
881
00:41:39,680 --> 00:41:42,480
I think you did it
real, real justice.
882
00:41:42,480 --> 00:41:46,560
The balance of all the flavours
together really was incredible.
883
00:41:46,560 --> 00:41:48,720
A really well put-together dish.
Well done.
884
00:41:48,720 --> 00:41:51,000
Thank you.
On to dessert.
885
00:41:51,000 --> 00:41:52,720
Billie... Oh!
886
00:41:52,720 --> 00:41:53,960
So beautiful.
887
00:41:53,960 --> 00:41:56,520
It's got that crispy texture.
888
00:41:56,520 --> 00:42:01,320
The ice-cream is really
creamy and smooth. Amazing.
889
00:42:01,320 --> 00:42:04,480
The only thing is I feel maybe
I'm getting more pineapple than...
890
00:42:04,480 --> 00:42:05,880
Than honey.
..I am honey.
891
00:42:05,880 --> 00:42:07,880
But I absolutely love it.
892
00:42:07,880 --> 00:42:09,200
Thank you.
It's beautiful.
893
00:42:09,200 --> 00:42:12,440
In practice, it's super delicious,
894
00:42:12,440 --> 00:42:16,440
but the pineapple does have
a very pronounced presence.
895
00:42:17,720 --> 00:42:19,640
Alright, well done, guys.
Thank you so much.
896
00:42:19,640 --> 00:42:21,240
ANDY: Ye-ah!
JOCK: Well done!
897
00:42:21,240 --> 00:42:23,200
(APPLAUSE)
898
00:42:23,200 --> 00:42:24,600
Get it, gang.
899
00:42:27,480 --> 00:42:30,600
Alright, the next dishes we'd like
to taste belong to the judges.
900
00:42:30,600 --> 00:42:32,320
(CHEERING, APPLAUSE)
901
00:42:38,040 --> 00:42:39,440
ANDY: Coming in with a spit.
902
00:42:39,440 --> 00:42:41,080
SARAH: Oh, wow.
ALVIN: My God.
903
00:42:43,840 --> 00:42:45,560
Alright, gents, what have you made?
904
00:42:45,560 --> 00:42:48,480
JOCK: We've made
a watermelon feta salad.
905
00:42:51,480 --> 00:42:54,160
We did a spit-roasted pork shoulder
906
00:42:54,160 --> 00:42:56,640
and that sweet potato hummus
907
00:42:56,640 --> 00:42:59,320
with a little crispy rice tabouli.
908
00:42:59,320 --> 00:43:01,880
Wonderful. And for dessert?
909
00:43:01,880 --> 00:43:04,200
Burnt honey and paperbark
creme brulee.
910
00:43:07,040 --> 00:43:09,880
We're gonna make you
a little shawarma, if that's OK.
911
00:43:09,880 --> 00:43:12,280
Ohhhhh. Look at this.
912
00:43:17,680 --> 00:43:20,560
Thank you very much
for this display of hospitality.
913
00:43:20,560 --> 00:43:22,240
Let's taste.
914
00:43:37,440 --> 00:43:39,080
Sheesh, she's aggressive.
915
00:43:39,080 --> 00:43:40,520
(LAUGHS)
916
00:43:40,520 --> 00:43:42,040
What was that about?
I dunno.
917
00:43:46,560 --> 00:43:49,000
Oh! It's runny!
(ALL GROAN)
918
00:43:50,600 --> 00:43:52,680
(LAUGHTER)
919
00:43:52,680 --> 00:43:54,040
Jock! (LAUGHS)
920
00:43:54,040 --> 00:43:55,840
Oh, dear.
921
00:44:01,960 --> 00:44:04,320
Do you wanna come have a look?
Nuh.
922
00:44:04,320 --> 00:44:07,120
(LAUGHTER)
923
00:44:11,240 --> 00:44:12,960
What do you think of the entree?
924
00:44:14,520 --> 00:44:15,840
I love it.
925
00:44:15,840 --> 00:44:19,120
I love the idea of, you know,
using the watermelon shell
926
00:44:19,120 --> 00:44:21,080
as a dish, as a whole, I love it.
927
00:44:21,080 --> 00:44:26,120
There's a sweet, sour, salty, rich
umami thing going on there.
928
00:44:26,120 --> 00:44:28,920
It just really satisfies
all of the different cravings
929
00:44:28,920 --> 00:44:30,360
for different sensations
930
00:44:30,360 --> 00:44:33,160
and does invite you
to investigate what's next.
931
00:44:34,720 --> 00:44:37,400
Andy, I have to say,
I think that's...
932
00:44:37,400 --> 00:44:39,680
..the best shawarma I've ever eaten.
Whoo!
933
00:44:39,680 --> 00:44:41,680
It was so incredible.
934
00:44:41,680 --> 00:44:44,680
Juicy pork,
it's the fluffy flatbread.
935
00:44:44,680 --> 00:44:46,680
The hummus.
936
00:44:46,680 --> 00:44:49,560
Yeah, I haven't had
such a tasty shawarma before.
937
00:44:49,560 --> 00:44:51,400
That's good,
'cause it was a mission.
938
00:44:51,400 --> 00:44:53,400
(LAUGHTER)
939
00:44:53,400 --> 00:44:56,960
Andy, that was an all-out
barn-burner of a dish.
940
00:44:56,960 --> 00:44:58,520
You're the man.
Thank you.
941
00:44:58,520 --> 00:44:59,960
(CHUCKLES)
942
00:45:01,400 --> 00:45:04,280
I commend you on the plating
of...of the dessert
943
00:45:04,280 --> 00:45:07,200
because it matches your retro chic
of the watermelon as well.
944
00:45:07,200 --> 00:45:08,720
Everything is really retro.
945
00:45:10,040 --> 00:45:13,240
Yes, this is honey-forward,
so you featured honey. Well done.
946
00:45:14,480 --> 00:45:16,520
Just, it's such a shame
we got custard.
947
00:45:16,520 --> 00:45:18,640
I don't know
where that lands for me.
948
00:45:18,640 --> 00:45:21,600
Look, set desserts get the best of us
in this kitchen,
949
00:45:21,600 --> 00:45:24,640
as we have seen time and time again
as judges.
950
00:45:24,640 --> 00:45:26,560
And it is a crying shame
951
00:45:26,560 --> 00:45:30,120
because the flavours in
that creme brulee are delicious.
952
00:45:32,120 --> 00:45:34,640
I don't know where that leaves us
with this.
953
00:45:34,640 --> 00:45:37,080
Does it taste of honey, though?
It does taste of honey.
954
00:45:37,080 --> 00:45:38,200
Just checking.
955
00:45:38,200 --> 00:45:40,040
Just making sure
we hit the brief on that.
956
00:45:40,040 --> 00:45:41,040
Yep.
957
00:45:41,040 --> 00:45:45,400
Thank you very much, judges.
Thank you.
958
00:45:45,400 --> 00:45:47,800
(APPLAUSE)
959
00:45:49,240 --> 00:45:50,640
Yes!
960
00:45:55,200 --> 00:45:58,440
Well, three courses,
judges v contestants -
961
00:45:58,440 --> 00:46:01,720
only one team can win.
962
00:46:01,720 --> 00:46:03,600
When it came to the entree...
963
00:46:03,600 --> 00:46:06,320
..watermelon
was the featured ingredient
964
00:46:06,320 --> 00:46:09,000
and we thought it was
featured beautifully...
965
00:46:10,880 --> 00:46:13,320
..in the contestants' dish.
Well done, Keyma.
966
00:46:13,320 --> 00:46:15,440
(APPLAUSE)
ANDY AND JOCK: Well done, Keyma.
967
00:46:21,880 --> 00:46:24,400
When it came to mains,
968
00:46:24,400 --> 00:46:28,960
Sarah said that was the best
shawarma she'd ever eaten,
969
00:46:28,960 --> 00:46:31,160
so congratulations, judges and Andy!
970
00:46:31,160 --> 00:46:33,200
Whoo!
(APPLAUSE)
971
00:46:36,720 --> 00:46:39,120
It comes down to dessert.
972
00:46:41,560 --> 00:46:43,240
This was a really tough one.
973
00:46:44,360 --> 00:46:46,080
On one hand,
974
00:46:46,080 --> 00:46:49,800
we had a dish that hit the brief
but failed in execution.
975
00:46:49,800 --> 00:46:54,000
And on the other hand, we had
a dish that hit the execution...
976
00:46:55,240 --> 00:46:57,600
..but failed on the brief.
977
00:46:57,600 --> 00:47:01,000
In a choice between execution
and brief,
978
00:47:01,000 --> 00:47:04,680
the judges today deemed
the most important thing...
979
00:47:07,920 --> 00:47:09,280
..was hitting the brief.
980
00:47:09,280 --> 00:47:10,680
Well done, judges - you win!
981
00:47:10,680 --> 00:47:12,960
(BOTH EXCLAIM)
(APPLAUSE)
982
00:47:12,960 --> 00:47:14,160
BILLIE: Well done.
983
00:47:15,680 --> 00:47:17,720
Well done, Keyma.
984
00:47:17,720 --> 00:47:19,200
Boys, get on over here.
985
00:47:19,200 --> 00:47:20,760
We're back!
986
00:47:25,160 --> 00:47:28,280
Well, hope that was more fun
for you guys than it was for us.
987
00:47:28,280 --> 00:47:29,760
(LAUGHTER)
988
00:47:29,760 --> 00:47:32,840
Go home, get some rest,
lick your wounds
989
00:47:32,840 --> 00:47:34,720
and come back on Sunday,
990
00:47:34,720 --> 00:47:38,720
ready to fight for one of those
spots in the semifinal.
991
00:47:38,720 --> 00:47:40,560
Well done, guys.
Well done.
992
00:47:40,560 --> 00:47:42,480
(CHEERING, APPLAUSE)
993
00:47:51,120 --> 00:47:53,720
ANNOUNCER: Sunday night
on MasterChef Australia...
994
00:47:53,720 --> 00:47:56,800
Please welcome Peter Gilmore!
995
00:47:56,800 --> 00:47:58,840
(CHEERING, APPLAUSE)
996
00:47:58,840 --> 00:48:01,960
..in the final pressure test
of the season...
997
00:48:01,960 --> 00:48:03,600
What?!
998
00:48:06,320 --> 00:48:08,640
I'm gonna fight for that spot
in the semifinal.
999
00:48:08,640 --> 00:48:10,720
..they'll have to do more...
1000
00:48:10,720 --> 00:48:11,760
(SIGHS)
1001
00:48:11,760 --> 00:48:13,120
I mean, this
is insane.
1002
00:48:13,120 --> 00:48:14,560
..try more...
1003
00:48:14,560 --> 00:48:16,360
DANIEL: This is gonna
be so, so tough.
1004
00:48:16,360 --> 00:48:17,760
..push more...
1005
00:48:17,760 --> 00:48:19,720
I'm fighting
until the end.
1006
00:48:19,720 --> 00:48:21,320
..perfect more...
1007
00:48:21,320 --> 00:48:23,480
It's all in
the precision.
1008
00:48:23,480 --> 00:48:25,240
..for Gilmore.
1009
00:48:31,360 --> 00:48:34,280
Captions by Red Bee Media
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