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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:27,200 --> 00:00:28,960 (SOLEMN MOMENTOUS MUSIC) 2 00:00:28,960 --> 00:00:32,760 ANDY ALLEN: Billy, you have rewritten history. 3 00:00:33,880 --> 00:00:36,600 You are now the first cook ever 4 00:00:36,600 --> 00:00:38,960 to win MasterChef Australia... 5 00:00:40,200 --> 00:00:43,880 ..not once but twice. 6 00:00:43,880 --> 00:00:46,040 (CHEERING) 7 00:00:46,040 --> 00:00:49,080 ANNOUNCER: Since the very beginning, 8 00:00:49,080 --> 00:00:53,760 MasterChef Australia has turned home cooks 9 00:00:53,760 --> 00:00:56,680 into culinary legends. 10 00:00:57,840 --> 00:01:02,680 And now a new breed of home cooks 11 00:01:02,680 --> 00:01:04,760 vie for the title. 12 00:01:04,760 --> 00:01:07,760 You've only got 10 minutes to go! Yeah! 13 00:01:07,760 --> 00:01:11,080 Every year, thousands of hopefuls apply. 14 00:01:11,080 --> 00:01:12,880 Where you from? Townsville. 15 00:01:12,880 --> 00:01:14,640 I'm from Venezuela. 16 00:01:14,640 --> 00:01:17,320 Did I say it right? 'Roo'? Rue. Yeah, Rue, like kangaroo. 17 00:01:17,320 --> 00:01:19,080 But only the very best... 18 00:01:19,080 --> 00:01:20,400 (ANDY WHISTLES) Bloody awesome. 19 00:01:20,400 --> 00:01:21,680 ..are chosen. 20 00:01:21,680 --> 00:01:24,480 JOCK: That's a bowl full of flavour. (LAUGHS) 21 00:01:24,480 --> 00:01:25,560 Absolutely bloody gnarly. 22 00:01:25,560 --> 00:01:27,240 Well done, buddy. Thanks, brother. 23 00:01:27,240 --> 00:01:28,800 But this year... 24 00:01:28,800 --> 00:01:30,880 (ALL EXCLAIM) 25 00:01:30,880 --> 00:01:33,240 Wait till you see what we've got in store for you! 26 00:01:33,240 --> 00:01:37,360 ..it's more surprising than ever before. 27 00:01:37,360 --> 00:01:39,240 (POP!) (SCREAMS AND LAUGHS) 28 00:01:39,240 --> 00:01:41,560 WOMAN: The secrets and surprises come every day. 29 00:01:41,560 --> 00:01:43,200 WOMAN 2: No way. JOCK: Yes, way. 30 00:01:43,200 --> 00:01:45,320 ANNOUNCER: They'll never know what... 31 00:01:45,320 --> 00:01:47,280 WOMAN: That's crazy. Are you kidding me? 32 00:01:47,280 --> 00:01:49,320 MAN: You have to be ready for just about anything. 33 00:01:49,320 --> 00:01:50,760 (ALL EXCLAIM) 34 00:01:50,760 --> 00:01:52,360 ..or who... 35 00:01:52,360 --> 00:01:55,240 ANDY: Maggie Beer! MELISSA: It's Rick Stein! 36 00:01:55,240 --> 00:01:57,800 ..is just around the corner. 37 00:01:57,800 --> 00:01:59,480 What's going on, guys? 38 00:01:59,480 --> 00:02:01,600 I was trying to get them excited, 39 00:02:01,600 --> 00:02:03,200 but it looks as if I've stunned them. 40 00:02:03,200 --> 00:02:06,240 Let's go! Hustle, hustle! 41 00:02:06,240 --> 00:02:07,320 Whew! 42 00:02:07,320 --> 00:02:09,240 Cook after cook... 43 00:02:09,240 --> 00:02:10,920 I've never done this before, so look out. 44 00:02:10,920 --> 00:02:13,120 (PEOPLE EXCLAIM) Come on! 45 00:02:13,120 --> 00:02:16,320 ..location after amazing location... 46 00:02:16,320 --> 00:02:18,520 How beautiful is this? WOMAN: Oh, wow! 47 00:02:18,520 --> 00:02:20,000 Get it in the bowl! 48 00:02:20,000 --> 00:02:22,040 ..and challenge after challenge... 49 00:02:22,040 --> 00:02:23,560 This is crazy! 50 00:02:23,560 --> 00:02:26,000 I'm not gonna get all the elements up. 51 00:02:26,000 --> 00:02:27,400 (EXCLAIMS) 52 00:02:27,400 --> 00:02:29,320 WOMAN: I'm just a bit overwhelmed. 53 00:02:29,320 --> 00:02:31,560 Just keep moving forward. (CHUCKLES) 54 00:02:31,560 --> 00:02:33,120 These things are designed to be hard, 55 00:02:33,120 --> 00:02:36,240 but they're not designed to be impossible, OK? 56 00:02:36,240 --> 00:02:38,240 MAN: Service, please! 57 00:02:38,240 --> 00:02:39,960 They will produce... 58 00:02:39,960 --> 00:02:41,120 JOCK: Oh, my God. 59 00:02:41,120 --> 00:02:44,680 It was cooked to perfection. 60 00:02:44,680 --> 00:02:46,520 ..the most surprising dishes... 61 00:02:46,520 --> 00:02:48,440 The duck? Whoa! 62 00:02:48,440 --> 00:02:49,920 ..ever seen. 63 00:02:49,920 --> 00:02:53,720 Shove it in your gob. Shove it in your gob and enjoy it. 64 00:02:53,720 --> 00:02:55,560 But only one... 65 00:02:55,560 --> 00:02:56,960 We're done! 66 00:02:56,960 --> 00:02:58,120 ..will claim the title... 67 00:02:58,120 --> 00:02:59,640 You've nailed it! 68 00:02:59,640 --> 00:03:00,800 Yeah! 69 00:03:00,800 --> 00:03:05,120 ..of Australia's next MasterChef. 70 00:03:10,720 --> 00:03:12,760 (PEOPLE CHEER IN DISTANCE) 71 00:03:12,760 --> 00:03:15,720 ANDY: Rowdy bunch! MELISSA: Ooh! This bodes well. 72 00:03:15,720 --> 00:03:17,720 Are you ready for the first clap of the season? 73 00:03:17,720 --> 00:03:19,040 Let's do it! Let's do it! 74 00:03:19,040 --> 00:03:20,280 Whoo! Yeah! 75 00:03:20,280 --> 00:03:23,680 (ALL CHEER AND CLAP) 76 00:03:28,160 --> 00:03:30,200 WOMAN: It's actually really beautiful! 77 00:03:30,200 --> 00:03:32,120 MAN: Oh, this is actually scary. 78 00:03:32,120 --> 00:03:35,040 MAN 2: I've got goosebumps right now. I'm tingling! 79 00:03:35,040 --> 00:03:38,840 WOMAN: This is crazy! Oh, my! I feel so emotional! 80 00:03:38,840 --> 00:03:40,680 Come on in. Let's go! 81 00:03:40,680 --> 00:03:42,440 (WOMAN SPEAKS INDISTINCTLY) 82 00:03:42,440 --> 00:03:45,840 (ALL EXCLAIM AND CHEER) 83 00:03:48,640 --> 00:03:52,520 Hello, everyone, and welcome to the MasterChef kitchen! 84 00:03:52,520 --> 00:03:54,880 (CHEERING AND APPLAUSE) 85 00:03:57,920 --> 00:04:01,680 Can you actually believe it? No. 86 00:04:01,680 --> 00:04:03,760 Look around you and take it all in. 87 00:04:03,760 --> 00:04:09,240 You are here, in the very place where so many cooks before you 88 00:04:09,240 --> 00:04:11,920 have come to make their dreams come true. 89 00:04:13,160 --> 00:04:15,440 And now it's your turn. 90 00:04:15,440 --> 00:04:18,160 (UPLIFTING MUSIC) 91 00:04:18,160 --> 00:04:19,840 You're not here by chance. 92 00:04:21,000 --> 00:04:24,600 We've chosen you out of thousands of applicants 93 00:04:24,600 --> 00:04:27,560 to compete for the ultimate prize - 94 00:04:27,560 --> 00:04:30,320 that trophy, 95 00:04:30,320 --> 00:04:33,680 250,000 large... 96 00:04:35,000 --> 00:04:39,680 ..and the title of MasterChef Australia 2023. 97 00:04:39,680 --> 00:04:42,680 (ALL CHEER) 98 00:04:49,160 --> 00:04:54,600 And in this season, we're taking the competition to the next level. 99 00:04:55,840 --> 00:04:58,760 Learn to expect the unexpected... 100 00:04:59,880 --> 00:05:02,640 ..because this year, 101 00:05:02,640 --> 00:05:07,520 it's MasterChef: Secrets & Surprises. 102 00:05:07,520 --> 00:05:10,520 (ALL EXCLAIM AND LAUGH) 103 00:05:10,520 --> 00:05:12,040 Ooh! 104 00:05:15,600 --> 00:05:18,360 Alright, Rue, you're hiding from me. 105 00:05:18,360 --> 00:05:20,640 I am! (LAUGHS) 106 00:05:20,640 --> 00:05:26,120 How does it feel to be standing here in the MasterChef kitchen? 107 00:05:26,120 --> 00:05:28,400 I feel like my alarm's gonna go off. 108 00:05:28,400 --> 00:05:30,120 (LAUGHTER) 109 00:05:31,560 --> 00:05:32,960 Theo. Hi. 110 00:05:32,960 --> 00:05:35,240 You're just standing there. You're pretty chill. 111 00:05:35,240 --> 00:05:37,960 What kind of food are we going to be seeing from you? 112 00:05:37,960 --> 00:05:41,200 Well, I'm a big bread man. 113 00:05:41,200 --> 00:05:42,960 We're very carb-welcoming here. 114 00:05:42,960 --> 00:05:44,440 Yeah, so anything carb-related, 115 00:05:44,440 --> 00:05:48,120 but a lot of my Greek culture as well, which... 116 00:05:48,120 --> 00:05:49,920 I can hear my dad in my ear already, 117 00:05:49,920 --> 00:05:53,640 like, "No, it's not... Don't do it like that! Do like this!" 118 00:05:53,640 --> 00:05:55,000 You gonna be listening to that? 119 00:05:55,000 --> 00:05:56,600 It's the same as when I'm at home, 120 00:05:56,600 --> 00:05:58,720 like, "Shut up, Dad! I've got this! Come on!" 121 00:05:59,720 --> 00:06:01,920 Righto, now, you guys have shown us 122 00:06:01,920 --> 00:06:05,360 that you're the best home cooks in this country right now, 123 00:06:05,360 --> 00:06:10,880 which means you've earned the right to stand here and wear one of these 124 00:06:10,880 --> 00:06:13,800 because with this, you're now members 125 00:06:13,800 --> 00:06:16,720 of the all-important MasterChef family. 126 00:06:16,720 --> 00:06:18,880 (CHEERING, APPLAUSE) 127 00:06:18,880 --> 00:06:21,880 So should we make it official? Yes! 128 00:06:21,880 --> 00:06:24,240 Rhiannon, you're up. Let's do this. Yeah! 129 00:06:24,240 --> 00:06:26,480 Whoa-ho! That's what we like to see! 130 00:06:26,480 --> 00:06:28,400 Thank you! 131 00:06:28,400 --> 00:06:31,160 This is ridiculously amazing! 132 00:06:31,160 --> 00:06:34,080 I never ever thought I'd see my name next to this. 133 00:06:34,080 --> 00:06:37,960 It feels so good. It's just so crisp and white and beautiful! 134 00:06:37,960 --> 00:06:40,240 JOCK: Grace. (CHEERING) 135 00:06:40,240 --> 00:06:41,720 Thank you! 136 00:06:41,720 --> 00:06:44,440 Larissa. Awesome. No worries at all. Thank you so much! 137 00:06:44,440 --> 00:06:47,840 Adi, here we go! 138 00:06:47,840 --> 00:06:49,520 This for me 139 00:06:49,520 --> 00:06:51,800 is the MasterChef moment... 140 00:06:51,800 --> 00:06:53,000 Righto, Robbie. 141 00:06:53,000 --> 00:06:55,680 ..and it really solidifies 142 00:06:55,680 --> 00:06:58,160 that, yes, I'm actually finally on MasterChef 143 00:06:58,160 --> 00:06:59,680 and I am a contestant this season. 144 00:06:59,680 --> 00:07:02,920 It's extremely exciting. 145 00:07:02,920 --> 00:07:04,480 Alright, Cath, it's you! 146 00:07:04,480 --> 00:07:08,000 (LAUGHS) Wow, wow, wow! 147 00:07:08,000 --> 00:07:11,000 Now it's real! It's real! Yeah! 148 00:07:11,000 --> 00:07:12,520 Go, Cath! 149 00:07:13,600 --> 00:07:15,480 Oh, wow. 150 00:07:17,160 --> 00:07:19,160 (WHISPERS) Who's the last one? 151 00:07:20,680 --> 00:07:23,720 I'm looking around and I'm looking at everyone. 152 00:07:26,080 --> 00:07:27,840 Everyone's got an apron. 153 00:07:29,040 --> 00:07:30,920 I'm looking at that apron. 154 00:07:32,120 --> 00:07:33,960 So what does that mean? 155 00:07:33,960 --> 00:07:35,560 Have you clocked the spare apron? 156 00:07:35,560 --> 00:07:37,120 ALL: Yeah. 157 00:07:38,640 --> 00:07:40,320 What could it be? 158 00:07:40,320 --> 00:07:43,440 RUE: Someone under the box? (LAUGHS) 159 00:07:43,440 --> 00:07:46,520 Someone under there? (LAUGHTER) 160 00:07:47,560 --> 00:07:52,120 We told you. This is MasterChef: Secrets & Surprises. 161 00:07:53,120 --> 00:07:55,880 So the first surprise of the season, 162 00:07:55,880 --> 00:07:59,160 we've got one more contestant that's gonna join you guys. 163 00:08:03,120 --> 00:08:06,880 So this cook knows what he's in for 164 00:08:06,880 --> 00:08:10,520 and he knows how tough this competition can be 165 00:08:10,520 --> 00:08:15,080 and he's made the decision to come back and give it another crack. 166 00:08:15,080 --> 00:08:18,960 He's as deserving of a place in this kitchen today 167 00:08:18,960 --> 00:08:21,800 as he was in season 13. 168 00:08:21,800 --> 00:08:23,920 Oh, f...! What? 169 00:08:23,920 --> 00:08:26,000 So... 170 00:08:26,000 --> 00:08:29,320 ..please welcome back our final contestant, 171 00:08:29,320 --> 00:08:32,760 it is Brent Draper! 172 00:08:32,760 --> 00:08:36,160 (ALL CHEER AND APPLAUD) 173 00:08:38,400 --> 00:08:41,120 LARISSA: Welcome! Welcome, welcome! 174 00:08:41,120 --> 00:08:42,920 Brent Draper. 175 00:08:42,920 --> 00:08:44,720 I watched the episode 176 00:08:44,720 --> 00:08:46,480 that he walked out on 177 00:08:46,480 --> 00:08:48,720 and it was so emotional. 178 00:08:48,720 --> 00:08:51,120 Jock! How are you, mate? 179 00:08:51,120 --> 00:08:56,120 And I'm so happy that he's walked back into that kitchen. 180 00:08:56,120 --> 00:08:58,600 This belongs to you. I believe you left it here. 181 00:08:58,600 --> 00:09:00,360 You looked after it pretty good. 182 00:09:00,360 --> 00:09:02,040 No stains on it. (LAUGHS) 183 00:09:02,040 --> 00:09:04,960 Yay! (APPLAUSE) 184 00:09:06,280 --> 00:09:09,360 WOMEN: Hi! G'day. 185 00:09:09,360 --> 00:09:14,720 Mate, first thing for you, let's get it out of the way, how you feeling? 186 00:09:14,720 --> 00:09:16,040 Yeah, good. Yep. 187 00:09:16,040 --> 00:09:19,120 Um, obviously, elephant in the room, 188 00:09:19,120 --> 00:09:21,160 how I left last time... 189 00:09:22,160 --> 00:09:24,120 Um, I can't cook. 190 00:09:25,880 --> 00:09:28,040 Just mentally, I'm just not there. 191 00:09:29,480 --> 00:09:31,000 I just need to go home. 192 00:09:32,000 --> 00:09:36,760 Mate, every single person in this kitchen is so proud of you. 193 00:09:37,760 --> 00:09:39,920 The courage in making this decision 194 00:09:39,920 --> 00:09:44,160 and holding your hand up and going, "I need to sort myself out," 195 00:09:44,160 --> 00:09:47,000 this competition is gonna be poorer without you, mate. 196 00:09:47,000 --> 00:09:48,480 I can tell you that. 197 00:09:49,480 --> 00:09:53,520 I went back home, just sort of had to find ground level. 198 00:09:54,560 --> 00:09:57,240 I'm so much stronger mentally, physically 199 00:09:57,240 --> 00:09:59,040 and it just sort of changed my whole life. 200 00:09:59,040 --> 00:10:01,080 I'm back for myself. 201 00:10:01,080 --> 00:10:04,080 I'm back for all the people who reached out to me on social media 202 00:10:04,080 --> 00:10:05,600 and told me their stories. 203 00:10:05,600 --> 00:10:08,320 I'm just... I'm back. 204 00:10:08,320 --> 00:10:11,640 Mate, you look and sound like a different person. 205 00:10:11,640 --> 00:10:14,320 You know, you've got out and you've really worked on yourself. 206 00:10:14,320 --> 00:10:16,720 Mate, it's amazing to see. Yeah. 207 00:10:16,720 --> 00:10:18,760 Last question for you. Yeah. Yeah. 208 00:10:18,760 --> 00:10:20,120 Are you back to win? 209 00:10:20,120 --> 00:10:21,520 Yeah. 210 00:10:22,520 --> 00:10:24,320 It's a new challenge for me, a new purpose. 211 00:10:24,320 --> 00:10:25,800 Just getting here is already... 212 00:10:25,800 --> 00:10:27,440 You know, I'm starting to tick the boxes. 213 00:10:27,440 --> 00:10:31,240 But the big box at the bottom is to win. Sorry. 214 00:10:31,240 --> 00:10:33,040 (LAUGHTER) But I'm here to win. 215 00:10:34,840 --> 00:10:37,360 MELISSA: Now that we're all here, 216 00:10:37,360 --> 00:10:40,160 I think another surprise is in order. 217 00:10:40,160 --> 00:10:42,600 (ALL EXCLAIM) 218 00:10:43,600 --> 00:10:45,880 A very big surprise. 219 00:10:45,880 --> 00:10:48,160 (APPREHENSIVE MUSIC) 220 00:10:48,160 --> 00:10:49,520 In fact... 221 00:10:50,520 --> 00:10:55,160 ..we've loaded up the biggest surprise ever 222 00:10:55,160 --> 00:10:56,880 in MasterChef history... 223 00:10:58,960 --> 00:11:00,960 ..on day one of the competition. 224 00:11:02,000 --> 00:11:03,600 He's the biggest chef in the world. 225 00:11:04,760 --> 00:11:07,440 His influence is universal. 226 00:11:07,440 --> 00:11:11,400 Recipes, restaurants, books, television shows... 227 00:11:11,400 --> 00:11:13,120 It doesn't end. Wow. 228 00:11:13,120 --> 00:11:16,480 He has single-handedly revolutionised food 229 00:11:16,480 --> 00:11:18,560 for the entire planet. 230 00:11:18,560 --> 00:11:20,800 Oh, my God. 231 00:11:20,800 --> 00:11:23,160 He's rewritten history 232 00:11:23,160 --> 00:11:25,480 and redefined home cooking. 233 00:11:26,480 --> 00:11:28,240 He's a household name. 234 00:11:29,360 --> 00:11:31,240 A global superstar. 235 00:11:32,320 --> 00:11:34,480 A phenomenon. 236 00:11:34,480 --> 00:11:36,240 Please welcome... 237 00:11:37,240 --> 00:11:40,240 ..the one, the only... 238 00:11:42,400 --> 00:11:44,040 ..Jamie Oliver! 239 00:11:44,040 --> 00:11:47,480 (ALL EXCLAIM WILDLY) 240 00:11:50,160 --> 00:11:52,400 Oh! Oh, my God! 241 00:11:52,400 --> 00:11:55,720 (ALL CHEER) 242 00:11:57,520 --> 00:11:59,120 Whoo! 243 00:12:03,200 --> 00:12:05,720 Oh, look at you lovely people! 244 00:12:05,720 --> 00:12:07,840 Come on, then! (CHEERING) 245 00:12:07,840 --> 00:12:09,600 Hello! So nice to meet you! 246 00:12:09,600 --> 00:12:11,400 Mate, welcome! 247 00:12:11,400 --> 00:12:13,320 Oh, my gosh! 248 00:12:13,320 --> 00:12:17,240 (ALL CHATTER EXCITEDLY) 249 00:12:17,240 --> 00:12:20,360 Oh, my gosh! (LAUGHS) 250 00:12:20,360 --> 00:12:22,920 Jamie Oliver hugged me. 251 00:12:22,920 --> 00:12:25,200 I cannot believe it. 252 00:12:25,200 --> 00:12:27,880 I... I'm... (STAMMERS) 253 00:12:31,400 --> 00:12:33,760 Um... (LAUGHS) 254 00:12:33,760 --> 00:12:36,720 I have no words and I'm a woman of many words. 255 00:12:36,720 --> 00:12:38,800 (CHEERING CONTINUES) 256 00:12:38,800 --> 00:12:40,680 JAMIE: My friend. JOCK: How are you? 257 00:12:42,320 --> 00:12:44,240 Darling, how are you? WOMAN: Oh, my God! 258 00:12:44,240 --> 00:12:45,920 How you going? ANDY: Oh, mate. 259 00:12:47,440 --> 00:12:52,080 Well, another normal day in the office. (LAUGHS) 260 00:12:53,880 --> 00:12:55,800 I gotta stop shaking. Oh, same! 261 00:12:55,800 --> 00:13:00,560 It's alright. Even I'm shaking. It's alright. 262 00:13:00,560 --> 00:13:02,760 JOCK: Well, Jamie, that's an entrance and a half. 263 00:13:02,760 --> 00:13:04,680 Welcome! Lovely to be here. 264 00:13:04,680 --> 00:13:07,880 Look at you lovely lot! Good energy, man. 265 00:13:09,160 --> 00:13:10,640 I love the show. 266 00:13:10,640 --> 00:13:12,920 I love, you know, watching the seasons gone by. 267 00:13:12,920 --> 00:13:16,520 It's the best version in the world by a long, long way 268 00:13:16,520 --> 00:13:18,800 and just glad to be a part of it this year. 269 00:13:18,800 --> 00:13:21,120 (ALL CHEER AND APPLAUD) 270 00:13:22,760 --> 00:13:25,240 From a very, very early age, 271 00:13:25,240 --> 00:13:27,960 you've really dedicated your life 272 00:13:27,960 --> 00:13:31,120 to the producer, to the produce, 273 00:13:31,120 --> 00:13:33,800 but also championing home cooking, 274 00:13:33,800 --> 00:13:37,320 which is, you know, I mean, what MasterChef Australia is all about. 275 00:13:37,320 --> 00:13:41,000 What does home cooking really mean to you now, 25 years on? 276 00:13:41,000 --> 00:13:42,680 Yeah, I mean, I think... Look. 277 00:13:42,680 --> 00:13:45,680 Home cooking, this is, you know, traditionally 278 00:13:45,680 --> 00:13:47,560 the cookers of mammas, nonnas. 279 00:13:47,560 --> 00:13:49,280 It's maternal. 280 00:13:49,280 --> 00:13:52,120 You know, making us feel like we're back home 281 00:13:52,120 --> 00:13:55,000 when we were, like, eight years old being fed by our nans, you know? 282 00:13:55,000 --> 00:13:57,960 And food can do that. It's really powerful. 283 00:13:57,960 --> 00:13:59,800 It's a really beautiful industry 284 00:13:59,800 --> 00:14:03,480 and this show really helps to get new people into the industry 285 00:14:03,480 --> 00:14:05,880 because it's an industry full of so much opportunity. 286 00:14:05,880 --> 00:14:08,560 And if you go through London restaurants, 287 00:14:08,560 --> 00:14:11,400 it's full of Aussie cooks and chefs. 288 00:14:11,400 --> 00:14:13,280 It can take you anywhere in the world. 289 00:14:13,280 --> 00:14:14,880 So whether you just do it for home 290 00:14:14,880 --> 00:14:16,760 or whether you take it on as a career, 291 00:14:16,760 --> 00:14:19,600 it's a beautiful thing and anything's possible. 292 00:14:19,600 --> 00:14:21,960 JOCK: Amazing. ANDY: Ooh! Wow. 293 00:14:24,200 --> 00:14:28,720 Righto, I think we've surprised you not once but twice now, 294 00:14:28,720 --> 00:14:34,120 and now it's your turn to surprise us and Jamie. 295 00:14:35,240 --> 00:14:37,880 We want you to kick this competition off 296 00:14:37,880 --> 00:14:41,600 by letting us in on your best-kept secret. 297 00:14:41,600 --> 00:14:45,320 We want to see your secret-weapon dish. 298 00:14:46,840 --> 00:14:49,960 The dish that you whip out when the pressure's on 299 00:14:49,960 --> 00:14:51,800 and you want to impress in this kitchen. 300 00:14:51,800 --> 00:14:55,040 Let me tell you, you really want to impress today... 301 00:14:56,240 --> 00:14:59,680 ..because you'll have 90 minutes 302 00:14:59,680 --> 00:15:04,320 and full access to the amazing MasterChef pantry and garden. 303 00:15:04,320 --> 00:15:06,880 Wow! The pantry! 304 00:15:06,880 --> 00:15:09,640 But the big question is... 305 00:15:10,640 --> 00:15:12,720 ..what are you playing for? 306 00:15:12,720 --> 00:15:15,000 (TENSE MUSIC) 307 00:15:21,080 --> 00:15:22,880 Well... 308 00:15:22,880 --> 00:15:27,880 ..it wouldn't be a season full of secrets and surprises without... 309 00:15:28,920 --> 00:15:30,280 ..a secret advantage. 310 00:15:30,280 --> 00:15:32,400 (ALL EXCLAIM) 311 00:15:37,080 --> 00:15:38,600 Are you kidding me? 312 00:15:38,600 --> 00:15:41,120 Just because Jamie's here, 313 00:15:41,120 --> 00:15:43,880 we're giving away the biggest advantage 314 00:15:43,880 --> 00:15:46,200 ever seen in MasterChef history. 315 00:15:50,120 --> 00:15:52,080 But... 316 00:15:52,080 --> 00:15:55,920 ..only the person who cooks the best dish today will win it. 317 00:15:57,480 --> 00:16:00,400 Whatever is inside that box... 318 00:16:01,400 --> 00:16:03,320 ..it's for their eyes only. 319 00:16:03,320 --> 00:16:05,360 ALL: Ohh! 320 00:16:08,640 --> 00:16:13,440 And trust me, it's something that you really, really want. 321 00:16:13,440 --> 00:16:14,960 Oh, gosh. 322 00:16:14,960 --> 00:16:16,880 We've had some pretty big advantages in the past, 323 00:16:16,880 --> 00:16:19,240 but this one definitely takes takes the cake. 324 00:16:21,160 --> 00:16:24,600 It is a total game changer, 325 00:16:24,600 --> 00:16:28,200 never seen before in this kitchen. 326 00:16:28,200 --> 00:16:29,720 Oh... 327 00:16:30,720 --> 00:16:35,240 So just before we kick you guys off, Jamie, any words of advice? 328 00:16:35,240 --> 00:16:36,560 I'm sure you've got some. 329 00:16:36,560 --> 00:16:39,000 Well, this is where it all begins. 330 00:16:39,000 --> 00:16:41,200 Just put your heart and soul into it. 331 00:16:41,200 --> 00:16:42,680 This is your opportunity to give us 332 00:16:42,680 --> 00:16:44,680 a little bit of you, whatever that may be. 333 00:16:44,680 --> 00:16:49,560 So I'm very excited to taste 18 different incredible dishes, 334 00:16:49,560 --> 00:16:51,600 uh, and I'm hungry. 335 00:16:51,600 --> 00:16:53,520 (ALL LAUGH) That's great. 336 00:16:53,520 --> 00:16:55,080 OK, shake it out. 337 00:16:55,080 --> 00:16:57,320 Let's do this. Let's do this. 338 00:16:58,560 --> 00:17:00,680 Jamie, you want to do the honours? 339 00:17:00,680 --> 00:17:03,200 Absolutely. Guys, good luck. 340 00:17:03,200 --> 00:17:04,520 Your time starts... 341 00:17:05,720 --> 00:17:07,640 ..now! (ALL CHEER) 342 00:17:10,320 --> 00:17:12,640 MAN: Let's go, let's go. WOMAN: Oh, my goodness. 343 00:17:12,640 --> 00:17:13,960 WOMAN 2: Look at it! 344 00:17:13,960 --> 00:17:15,680 WOMAN 3: Oh! MAN: Sorry, just behind you. 345 00:17:15,680 --> 00:17:17,840 Tomato! Where are you? Chillies. 346 00:17:17,840 --> 00:17:19,400 Oh! One went flying. 347 00:17:19,400 --> 00:17:21,360 Where are the eggs? 348 00:17:21,360 --> 00:17:24,000 I'm running into the pantry and I'm just laughing 'cause I'm like, 349 00:17:24,000 --> 00:17:27,920 "What? This... It just feels so, like, natural." 350 00:17:27,920 --> 00:17:29,080 WOMAN: Eggs. 351 00:17:29,080 --> 00:17:30,560 MAN: You need eggs? Yes. 352 00:17:30,560 --> 00:17:33,480 I'm looking around, sort of seeing everyone just, like... 353 00:17:33,480 --> 00:17:35,240 .."What is going on?!" 354 00:17:35,240 --> 00:17:37,720 Oh, gosh! Did I break an egg? I did. 355 00:17:37,720 --> 00:17:39,640 JOCK: Alright, what's going on in here?! 356 00:17:39,640 --> 00:17:42,040 MAN: Oh, hey! GRACE: I'm out! (LAUGHS) 357 00:17:42,040 --> 00:17:43,120 MAN 2: Wow. 358 00:17:43,120 --> 00:17:45,640 So this is it. This is the MasterChef pantry. 359 00:17:45,640 --> 00:17:47,400 Are you drawn to anything? 360 00:17:47,400 --> 00:17:49,360 JAMIE: Actually, I love the look of the fish. 361 00:17:49,360 --> 00:17:52,160 We don't get any of this stuff back home, really. 362 00:17:52,160 --> 00:17:55,640 CATH: Wow. Pork! 363 00:17:55,640 --> 00:17:57,520 It looks great. Look at that. 364 00:17:57,520 --> 00:17:59,200 I can't believe it. 365 00:17:59,200 --> 00:18:02,880 I'm right here, right now, in the MasterChef pantry. 366 00:18:02,880 --> 00:18:05,360 It's a lot bigger than what I thought it was. 367 00:18:05,360 --> 00:18:06,840 I've got so much here! 368 00:18:06,840 --> 00:18:10,040 It is the best supermarket on earth. It's fantastic. 369 00:18:10,040 --> 00:18:12,080 JOCK: Cath. Oh, look at this. 370 00:18:12,080 --> 00:18:13,800 I'm nearly full! What have you got? 371 00:18:13,800 --> 00:18:15,600 I've got some pork, I've got some herbs... 372 00:18:15,600 --> 00:18:17,080 What are you cooking? 373 00:18:17,080 --> 00:18:21,040 I am cooking a ragu with some pasta, fettuccine pasta. 374 00:18:21,040 --> 00:18:23,080 JAMIE: Wow. There you go. I love pasta. 375 00:18:23,080 --> 00:18:24,760 Ragus, they normally take a lot of time. 376 00:18:24,760 --> 00:18:26,360 So is time on your side? I know. 377 00:18:26,360 --> 00:18:28,960 I'm doing it in the pressure cooker. So I'm going, I'm going. 378 00:18:28,960 --> 00:18:30,320 (CHUCKLES) 379 00:18:30,320 --> 00:18:31,800 Alright, I can come back in. 380 00:18:35,080 --> 00:18:37,880 This is crazy! 381 00:18:37,880 --> 00:18:39,720 Come on, Cath! Oh, man! 382 00:18:40,720 --> 00:18:43,320 Um, what? Uh... What?! (LAUGHS) 383 00:18:43,320 --> 00:18:45,880 Is Jamie here? Like, what? 384 00:18:45,880 --> 00:18:47,120 I don't know. I'm still cheering. 385 00:18:47,120 --> 00:18:49,160 I think I gave him a hug. I don't remember. 386 00:18:49,160 --> 00:18:52,480 How is this possible? How is Jamie Oliver in the kitchen? 387 00:18:52,480 --> 00:18:54,600 This stuff does not happen to me. 388 00:18:57,080 --> 00:18:59,680 Oh, yeah, it's not on. It's not on. (LAUGHS) 389 00:18:59,680 --> 00:19:02,920 Oh, my God. I'm very excited. 390 00:19:02,920 --> 00:19:06,200 But I am here to impress. Yep. 391 00:19:06,200 --> 00:19:08,320 She's made a lot of good stuff. 392 00:19:08,320 --> 00:19:10,400 Some OK stuff, but a lot of good stuff. 393 00:19:10,400 --> 00:19:12,160 (OTHERS LAUGH) 394 00:19:12,160 --> 00:19:14,280 WOMAN: "Some OK stuff". 395 00:19:14,280 --> 00:19:15,800 My name is Rue. 396 00:19:15,800 --> 00:19:19,600 I am an oral health therapist, I'm 29 and I'm from Perth. 397 00:19:20,600 --> 00:19:23,920 I grew up in Zimbabwe until about the age of 15... 398 00:19:24,920 --> 00:19:27,440 ..when my parents decided to move to Australia 399 00:19:27,440 --> 00:19:30,840 to pursue a better life for myself and my siblings. 400 00:19:30,840 --> 00:19:32,480 What's everything you've cooked? 401 00:19:32,480 --> 00:19:35,200 I don't like to play favourites with my kids. 402 00:19:35,200 --> 00:19:38,200 (ALL LAUGH) 403 00:19:39,200 --> 00:19:43,480 Growing up, I would cook a lot of stews and rice 404 00:19:43,480 --> 00:19:47,720 as well as sadza, which is a traditional Zimbabwean dish. 405 00:19:47,720 --> 00:19:51,400 But whilst I like to cook savoury dishes, 406 00:19:51,400 --> 00:19:54,520 my favourite thing to cook is dessert. 407 00:19:57,840 --> 00:19:59,320 I'd love to open a little cafe 408 00:19:59,320 --> 00:20:02,600 that does sweets, tarts, macarons, 409 00:20:02,600 --> 00:20:05,640 eclairs, choux pastry, all that stuff. 410 00:20:05,640 --> 00:20:07,560 (LAUGHS) 411 00:20:09,760 --> 00:20:13,560 So my secret weapon will definitely be dessert. 412 00:20:13,560 --> 00:20:15,560 Rue. Hello! 413 00:20:15,560 --> 00:20:17,320 This is Jamie Oliver. Ah! 414 00:20:17,320 --> 00:20:18,960 Nice to meet you. Jamie, Rue. Rue, Jamie. 415 00:20:18,960 --> 00:20:20,640 Tell me, what are you doing? OK. 416 00:20:20,640 --> 00:20:23,160 Let me into your thinking. Into my little world. OK. 417 00:20:23,160 --> 00:20:26,240 So I am making a chocolate and hazelnut tart. 418 00:20:26,240 --> 00:20:29,560 So I have a crunchy feuilletine layer, 419 00:20:29,560 --> 00:20:31,640 chocolate ganache and a whipped ganache on top. 420 00:20:31,640 --> 00:20:34,000 So it's just like a take on Ferrero Rocher. 421 00:20:34,000 --> 00:20:35,080 Oh, wow. 422 00:20:35,080 --> 00:20:36,880 What's the crunchy bit you were talking about? 423 00:20:36,880 --> 00:20:38,920 The feuilletine layer. Feuilletine down the bottom? 424 00:20:38,920 --> 00:20:40,800 That's in the bottom? Yes, that's in the bottom. 425 00:20:40,800 --> 00:20:43,240 You're hiding it. I'm hiding it. It's a surprise. 426 00:20:43,240 --> 00:20:44,360 "Crunch!" Ha-ha! 427 00:20:44,360 --> 00:20:46,000 That's punching hard, though, isn't it? 428 00:20:46,000 --> 00:20:48,280 Basically forget all that savoury stuff. 429 00:20:48,280 --> 00:20:50,360 We're just gonna go straight in... Gonna do a dessert. 430 00:20:50,360 --> 00:20:52,480 ..the dessert, but also the chocolate and the crunchy bits. 431 00:20:52,480 --> 00:20:53,800 The ganache and the crunchy bits. 432 00:20:53,800 --> 00:20:56,240 Alright, good luck, Rue. Thank you. 433 00:20:57,280 --> 00:20:58,280 Ooh! 434 00:21:03,280 --> 00:21:05,640 Oh, there's an energy in here now, isn't there? 435 00:21:07,800 --> 00:21:12,000 Everyone is zoned in on that secret-weapon dish. 436 00:21:12,000 --> 00:21:14,800 In a way, you're just asking for the essence of their best... 437 00:21:14,800 --> 00:21:17,040 Yeah. ..without any heavy briefs. 438 00:21:17,040 --> 00:21:20,920 So, I mean, what's exciting for me is what they're gonna give us 439 00:21:20,920 --> 00:21:23,120 could and should be very diverse. 440 00:21:23,120 --> 00:21:24,920 I mean, just in that little time in there, 441 00:21:24,920 --> 00:21:27,280 we saw chicken feet, I know there's a ramen coming... 442 00:21:27,280 --> 00:21:29,280 JOCK: Yeah. So that is on... 443 00:21:29,280 --> 00:21:31,240 ..I saw a whopping great fillet of beef. 444 00:21:31,240 --> 00:21:33,280 That's nice, you know? 445 00:21:33,280 --> 00:21:35,040 Little cheeky beef for the boys. 446 00:21:35,040 --> 00:21:36,800 I'll have a couple of slices left. 447 00:21:36,800 --> 00:21:39,840 It's exciting to see what that go-to meal is. 448 00:21:47,200 --> 00:21:49,680 Brent. Jock. 449 00:21:49,680 --> 00:21:51,360 How are you, mate? Good, good. 450 00:21:51,360 --> 00:21:52,840 My friend. Hey, how are you? 451 00:21:52,840 --> 00:21:54,840 Lovely to meet you. What are you cooking, man? 452 00:21:54,840 --> 00:21:59,360 Yeah, so this is tamarind-glazed pork chop, miso carrot puree. 453 00:21:59,360 --> 00:22:02,200 Got a nice fresh salad that goes on just for a bit of crunch. 454 00:22:02,200 --> 00:22:04,920 I mean, pork chop is a beautiful thing. 455 00:22:04,920 --> 00:22:07,400 What I love about this dish is it's single-minded, 456 00:22:07,400 --> 00:22:11,040 there's only, like, you know, a few flavours here and there. 457 00:22:11,040 --> 00:22:13,280 I want to eat this is what I'm trying to say. 458 00:22:13,280 --> 00:22:15,680 Me too. Yeah. Good luck. 459 00:22:15,680 --> 00:22:17,480 Jamie goddamn Oliver. 460 00:22:17,480 --> 00:22:20,280 He's here and I am pumped. 461 00:22:21,280 --> 00:22:22,440 I'm just stoked. 462 00:22:22,440 --> 00:22:24,680 You know, I'm stoked to be back in the MasterChef kitchen. 463 00:22:25,800 --> 00:22:30,480 This kitchen has got some of the peaks of my cooking in it 464 00:22:30,480 --> 00:22:31,960 and also... 465 00:22:32,960 --> 00:22:35,040 ..one of the biggest lows in my life. 466 00:22:39,680 --> 00:22:41,120 (SOMBRE MUSIC) 467 00:22:41,120 --> 00:22:42,320 What's going on, mate? 468 00:22:42,320 --> 00:22:44,280 I just can't get it out of my head. 469 00:22:45,960 --> 00:22:51,280 And it's just affecting my cook, my sleep, just...everything. 470 00:22:52,280 --> 00:22:55,440 It's just, like... I just can't break it. 471 00:22:56,440 --> 00:22:58,120 I just need to go home. 472 00:23:02,600 --> 00:23:05,640 It just took so much to let everyone know 473 00:23:05,640 --> 00:23:07,960 that I was struggling with my mental health 474 00:23:07,960 --> 00:23:11,280 and as a male, I think it's a very hard thing to do, 475 00:23:11,280 --> 00:23:13,280 let alone on national TV. 476 00:23:13,280 --> 00:23:15,200 Rest your mind, man. 477 00:23:15,200 --> 00:23:18,840 But I was in a dark place. 478 00:23:22,400 --> 00:23:24,120 That's a good one. 479 00:23:24,120 --> 00:23:26,000 BOY: That's a beauty! 480 00:23:26,000 --> 00:23:28,200 This one's a squid for sure. 481 00:23:28,200 --> 00:23:29,680 Yeah, this one is. 482 00:23:29,680 --> 00:23:31,160 You reckon? Yeah. 483 00:23:31,160 --> 00:23:34,640 When I left MasterChef, I got help straightaway. 484 00:23:34,640 --> 00:23:36,760 I've went and seen a therapist 485 00:23:36,760 --> 00:23:38,600 and rebuilt my footings essentially. 486 00:23:40,360 --> 00:23:42,480 No fish yet? No. 487 00:23:42,480 --> 00:23:44,840 Family's really important for me. 488 00:23:44,840 --> 00:23:47,120 So I bought a bus, 489 00:23:47,120 --> 00:23:48,880 gutted it, renovated it 490 00:23:48,880 --> 00:23:50,800 and then packed our little life up 491 00:23:50,800 --> 00:23:52,480 and took off around Australia. 492 00:23:53,480 --> 00:23:55,200 The last 11 months, 493 00:23:55,200 --> 00:23:57,720 I've been cooking out of a bus without an oven. 494 00:23:57,720 --> 00:23:59,520 So I've been cooking over fire 495 00:23:59,520 --> 00:24:02,720 and a lot of barbecues and absolutely loving it. 496 00:24:03,840 --> 00:24:05,480 I can't believe we caught this squid today. 497 00:24:05,480 --> 00:24:07,640 WOMAN: I know. It's so good. 498 00:24:08,640 --> 00:24:12,440 My cooking's gotten better and I'm stronger than ever. 499 00:24:13,840 --> 00:24:17,560 My outlook now on life is just totally different. 500 00:24:17,560 --> 00:24:19,360 Like, different person. 501 00:24:21,360 --> 00:24:22,840 How you doing, brother? 502 00:24:22,840 --> 00:24:24,600 This the freezer or the fridge? That's freezer. 503 00:24:25,600 --> 00:24:28,600 I'm just so passionate about men's mental health. 504 00:24:28,600 --> 00:24:29,760 Thank you. 505 00:24:29,760 --> 00:24:31,600 Like, why aren't we talking about this? 506 00:24:31,600 --> 00:24:34,920 Why aren't we as males just breaking the stigma around it? 507 00:24:35,920 --> 00:24:38,720 One of the most important things, and this is what I tell everyone, 508 00:24:38,720 --> 00:24:40,200 if something's not right, 509 00:24:40,200 --> 00:24:42,000 you just need to, like, tell someone. 510 00:24:44,280 --> 00:24:46,520 You're allowed to be vulnerable. 511 00:24:46,520 --> 00:24:50,320 It's not about the stumble. It's not about where you were. 512 00:24:51,440 --> 00:24:53,360 It's about the comeback 513 00:24:53,360 --> 00:24:56,160 and it's about the person you are after that. 514 00:25:03,050 --> 00:25:05,320 Honestly, my head's still up in the clouds. 515 00:25:06,320 --> 00:25:08,160 How long we got to go? Oh, my God! 516 00:25:08,160 --> 00:25:09,480 MELISSA: Oh, Cath! 517 00:25:11,360 --> 00:25:13,200 She just ran away from us. See you, Cath! 518 00:25:13,200 --> 00:25:14,680 Oh! No, you go, you go. 519 00:25:14,680 --> 00:25:17,160 I'm just getting a pasta machine. We'll be here. 520 00:25:17,160 --> 00:25:19,240 Hello. Hi! There she is. 521 00:25:19,240 --> 00:25:20,840 I need to make a bit of room. 522 00:25:20,840 --> 00:25:23,120 What are you making? What is your secret-weapon dish? 523 00:25:23,120 --> 00:25:25,520 Well, it's a surprise. 524 00:25:26,560 --> 00:25:28,600 So you're not gonna tell us? No, no, I will. 525 00:25:28,600 --> 00:25:31,440 Isn't that this season? (LAUGHS) 526 00:25:31,440 --> 00:25:33,400 So I'm making a pork ragu... Yum. 527 00:25:33,400 --> 00:25:35,000 ..with a fettuccine pasta. 528 00:25:35,000 --> 00:25:37,400 I don't wanna freak you out... I know what you're gonna say. 529 00:25:37,400 --> 00:25:39,240 What am I gonna say? Pressure cooker. 530 00:25:39,240 --> 00:25:40,960 I've gotta get it on really quick smart. 531 00:25:40,960 --> 00:25:43,000 You have got some serious work to do. 532 00:25:43,000 --> 00:25:45,400 I've got some serious work to do. Jamie Oliver's gotta like it. 533 00:25:45,400 --> 00:25:46,880 So I'd get to work. Thanks, guys. 534 00:25:47,880 --> 00:25:49,520 MAN: This is how it happens every night. 535 00:25:49,520 --> 00:25:51,520 Every night? Yeah, yeah, yeah. 536 00:25:51,520 --> 00:25:54,240 You sit over that side. (ALL LAUGH) 537 00:25:54,240 --> 00:25:57,560 I'm Cath, and I'm a mum of two adult girls from Melbourne. 538 00:25:57,560 --> 00:26:01,080 So I've devoted the last 20 years of my life 539 00:26:01,080 --> 00:26:04,360 to my husband's business, to my girls. 540 00:26:05,400 --> 00:26:07,280 And when the girls were little, 541 00:26:07,280 --> 00:26:11,360 I think that's when my real love of food just evolved. 542 00:26:12,840 --> 00:26:15,040 Cooking, for me, is absolutely about joy 543 00:26:15,040 --> 00:26:20,160 and I've thought about a career in food for a long time, 544 00:26:20,160 --> 00:26:24,960 but at this age, it is scary to put myself out there. 545 00:26:26,280 --> 00:26:28,640 And then seeing Julie last year... 546 00:26:28,640 --> 00:26:30,280 MAN: Go, Julie! (LAUGHS) 547 00:26:30,280 --> 00:26:32,200 ..really resonated with me. 548 00:26:32,200 --> 00:26:34,520 She was in a different phase of her life 549 00:26:34,520 --> 00:26:38,720 and seeing her jump in was just really inspiring. 550 00:26:41,400 --> 00:26:43,200 I've got to pat myself on the back 551 00:26:43,200 --> 00:26:45,120 and say, "Go, Cath," you know? 552 00:26:45,120 --> 00:26:47,440 "Just be courageous. Go out and do it." 553 00:26:47,440 --> 00:26:49,680 GIRL: We're very excited that you're finally going for it 554 00:26:49,680 --> 00:26:52,200 and doing what makes you happy and what you're passionate about. 555 00:26:52,200 --> 00:26:53,920 So that's awesome. Yeah, aww. 556 00:26:53,920 --> 00:26:56,800 We're very excited about it. That's nice. (LAUGHS) 557 00:26:56,800 --> 00:26:58,960 So now it's time for me 558 00:26:58,960 --> 00:27:03,160 to do something for me that will bring me joy. 559 00:27:03,160 --> 00:27:06,720 Alright, now, don't cut your hand, Cathy. 560 00:27:06,720 --> 00:27:08,720 Just relax. 561 00:27:08,720 --> 00:27:10,440 MELISSA: Hello! Hey, Malissa. 562 00:27:10,440 --> 00:27:12,000 We're all competing for that thing... 563 00:27:12,000 --> 00:27:15,400 I know. I want that thing! I don't know what it is, but I want it. 564 00:27:15,400 --> 00:27:19,680 And to get the thing, I'm making tortellini with a seafood bisque. 565 00:27:19,680 --> 00:27:20,960 Declan. 566 00:27:20,960 --> 00:27:22,680 I've got my coconut chilli kingfish curry. 567 00:27:22,680 --> 00:27:24,320 Oh, that sounds lovely. 568 00:27:24,320 --> 00:27:25,920 My secret weapon is fish. 569 00:27:25,920 --> 00:27:28,480 Fish is my game, Declan is my name. 570 00:27:28,480 --> 00:27:31,160 (LAUGHS) He's got a tagline already. 571 00:27:31,160 --> 00:27:32,760 "Fish is my game." There you go. 572 00:27:32,760 --> 00:27:34,440 Rhiannon. Hey! 573 00:27:34,440 --> 00:27:38,680 My secret-weapon dish today is Korean chicken bao buns. 574 00:27:38,680 --> 00:27:41,520 They're risky business, but... "Risky business." 575 00:27:41,520 --> 00:27:45,480 Can you slide? (LAUGHS) Yeah. Risky business! 576 00:27:45,480 --> 00:27:47,120 Oop! (LAUGHS) 577 00:27:47,120 --> 00:27:48,560 That's so risky. 578 00:27:50,640 --> 00:27:53,600 Pinch me. (LAUGHS) What am I doing here? 579 00:27:53,600 --> 00:27:56,680 How insane that Jamie Oliver's here! 580 00:27:56,680 --> 00:27:58,840 They said, "Secrets and surprises." 581 00:27:58,840 --> 00:28:01,560 Like, if that's the kind of surprises you guys are dishing out, 582 00:28:01,560 --> 00:28:03,440 I am here for it today. 583 00:28:04,440 --> 00:28:05,960 MAN: Oh, hello. Hello! 584 00:28:05,960 --> 00:28:08,800 You legend. (CHUCKLES) Chicken Kiev. 585 00:28:08,800 --> 00:28:10,880 Yeah, you're ruining me. I know. 586 00:28:10,880 --> 00:28:12,520 It's too good. I'm too good to you. 587 00:28:12,520 --> 00:28:14,520 You are. Thank you, sweetheart. 588 00:28:14,520 --> 00:28:17,480 I'm Larissa, I'm a mum to twin nine-year-old boys, 589 00:28:17,480 --> 00:28:18,880 and I'm from Adelaide. 590 00:28:18,880 --> 00:28:21,120 Ready? Pinch the middle. Yummy. 591 00:28:21,120 --> 00:28:23,120 I think Baba would be pretty impressed with these ones. 592 00:28:23,120 --> 00:28:26,520 Growing up, I spent a lot of time with my babushka, 593 00:28:26,520 --> 00:28:28,000 so my grandmother, 594 00:28:28,000 --> 00:28:30,680 and there's no question that probably my love of food 595 00:28:30,680 --> 00:28:32,680 came from my babushka. 596 00:28:36,080 --> 00:28:38,960 Food from my heritage is in my DNA. 597 00:28:38,960 --> 00:28:43,160 It's just something that I instinctively know how to cook. 598 00:28:43,160 --> 00:28:44,560 Mm-hmm! 599 00:28:44,560 --> 00:28:48,880 And I am just so excited to bring that to the MasterChef kitchen. 600 00:28:48,880 --> 00:28:50,160 Larissa. 601 00:28:50,160 --> 00:28:52,080 Hello! What are you making? 602 00:28:52,080 --> 00:28:54,000 I'm making borscht and pampushky, 603 00:28:54,000 --> 00:28:56,800 which are beetroot soup and some delicious garlic breads. 604 00:28:56,800 --> 00:28:58,840 I'm putting my own little twist on it 605 00:28:58,840 --> 00:29:01,040 because I like to make it a bit rich and bougie. 606 00:29:01,040 --> 00:29:02,800 I use short rib and... JAMIE: Wowsers. 607 00:29:02,800 --> 00:29:05,960 So your heritage, tell me about it. 608 00:29:05,960 --> 00:29:08,760 So my family's both Russian and Ukrainian, 609 00:29:08,760 --> 00:29:12,520 so this is very much signature food from my heritage. 610 00:29:12,520 --> 00:29:15,840 I really felt strongly about representing my culture today. 611 00:29:15,840 --> 00:29:17,160 Yeah, good on you. 612 00:29:17,160 --> 00:29:19,200 It's a tricky world, so... Yeah, absolutely. 613 00:29:19,200 --> 00:29:21,880 And food brings people together. 614 00:29:21,880 --> 00:29:22,920 Absolutely. 615 00:29:22,920 --> 00:29:24,480 I cannot wait to taste this. 616 00:29:24,480 --> 00:29:26,200 Thank you. Thank you, darling. 617 00:29:29,280 --> 00:29:30,960 I think particularly now 618 00:29:30,960 --> 00:29:34,440 I feel like I have a responsibility to represent my culture. 619 00:29:34,440 --> 00:29:37,280 There's no question that it's a really difficult time 620 00:29:37,280 --> 00:29:39,680 with what's going on with Russia and Ukraine right now. 621 00:29:40,680 --> 00:29:42,760 It's the innocent people, it's my family, 622 00:29:42,760 --> 00:29:45,160 it's civilians that are caught up in this situation. 623 00:29:46,360 --> 00:29:48,680 We have family in both countries. 624 00:29:50,120 --> 00:29:54,280 One of my aunties was talking about how they're saving potato peelings 625 00:29:54,280 --> 00:29:57,160 'cause they don't know where their next meals are going to come from. 626 00:29:57,160 --> 00:29:58,960 The shops are empty. There's... 627 00:29:58,960 --> 00:30:00,440 You know, everything's been looted. 628 00:30:00,440 --> 00:30:02,200 There's no water, there's no electricity. 629 00:30:02,200 --> 00:30:05,960 Like, they have to save potato peelings to feed themselves. 630 00:30:05,960 --> 00:30:09,400 Like, can you just wrap your head around that? 631 00:30:09,400 --> 00:30:11,600 Oh, thank you very much. Thanks. 632 00:30:11,600 --> 00:30:14,440 Like, how lucky are we in this country? 633 00:30:14,440 --> 00:30:16,960 Do you need eggs? Yes, do you have a spare? 634 00:30:16,960 --> 00:30:18,680 Yeah, go for it. You're a champ. 635 00:30:18,680 --> 00:30:20,800 You're a dream and they look great. 636 00:30:20,800 --> 00:30:22,840 Oh, yeah. Hello, sausage. 637 00:30:22,840 --> 00:30:25,040 Sizzle, sizzle, sizzle. 638 00:30:26,040 --> 00:30:28,480 You know, look at... look at what we have. 639 00:30:31,960 --> 00:30:33,640 It's so heartbreaking. 640 00:30:33,640 --> 00:30:36,880 Um... It's pretty close to home. 641 00:30:38,920 --> 00:30:41,520 So today I'm going to give this everything 642 00:30:41,520 --> 00:30:44,640 and I hope I can make everyone proud. 643 00:30:44,640 --> 00:30:47,000 I'm so happy with how these have risen. 644 00:30:47,000 --> 00:30:49,280 Nailed it! Good, bro. 645 00:30:49,280 --> 00:30:51,840 Ricotta's on. Absolutely nailed it. 646 00:30:51,840 --> 00:30:53,840 Andrea! 647 00:30:53,840 --> 00:30:57,080 I'm doing the most classic sauce of Italian cuisine, 648 00:30:57,080 --> 00:30:59,760 which is fresh tomato sauce with homemade gnocchi. 649 00:30:59,760 --> 00:31:01,680 Well, gnocchi is wonderful comfort food. 650 00:31:01,680 --> 00:31:03,120 Nice, simple, fresh. 651 00:31:03,120 --> 00:31:04,720 Hello, Amy. How are you? How's it going? 652 00:31:04,720 --> 00:31:06,080 Excited to hear about your dish. 653 00:31:06,080 --> 00:31:09,160 A green sauce, cured sardines and a fennel flatbread. 654 00:31:09,160 --> 00:31:11,320 I love sardines, so that's a good start. 655 00:31:11,320 --> 00:31:13,680 Antonio! Oh, my God! 656 00:31:13,680 --> 00:31:15,200 I'm excited to see what you're doing. 657 00:31:15,200 --> 00:31:16,520 I'm going sweet. 658 00:31:16,520 --> 00:31:18,080 I'm doing raspberry blondie tart 659 00:31:18,080 --> 00:31:21,320 with raspberry insert and a white chocolate cremeux. 660 00:31:21,320 --> 00:31:23,000 Phil. 661 00:31:23,000 --> 00:31:25,480 I'm making my take on meat and three veg - 662 00:31:25,480 --> 00:31:27,960 eye fillet beef and red wine jus. 663 00:31:27,960 --> 00:31:31,480 You're in the MasterChef kitchen cooking meat and veg 664 00:31:31,480 --> 00:31:33,600 for us and Jamie Oliver. 665 00:31:34,880 --> 00:31:36,680 Yeah, it's crazy. It's crazy. 666 00:31:39,360 --> 00:31:41,240 (HUMS) 667 00:31:41,240 --> 00:31:44,600 # But you say I'm just a friend, but you say... # 668 00:31:44,600 --> 00:31:46,200 MAN: Sing it, man! WOMAN: Are you singing? 669 00:31:46,200 --> 00:31:47,600 Mm-hm. WOMAN 2: Come on. 670 00:31:47,600 --> 00:31:49,880 Take it away for us, please, Ralph. I need some music. 671 00:31:49,880 --> 00:31:51,840 OK. (LAUGHS) 672 00:31:51,840 --> 00:31:56,000 I'm Ralph, I'm 32 and I'm an auditor from Perth. 673 00:31:56,000 --> 00:31:57,560 For the secret-weapon cook, 674 00:31:57,560 --> 00:31:59,280 I'm usually very calm and collected, 675 00:31:59,280 --> 00:32:02,080 but the pressure's already on 'cause Jamie's here. 676 00:32:02,080 --> 00:32:05,160 We're gonna get an education today. This is good. 677 00:32:05,160 --> 00:32:06,920 So the dish I've decided to make... 678 00:32:06,920 --> 00:32:08,400 I thought about it real hard 679 00:32:08,400 --> 00:32:10,400 and I wanted to show that I'm technically capable 680 00:32:10,400 --> 00:32:12,320 and I'm very good with pressure. 681 00:32:13,600 --> 00:32:15,600 But this dish is a bit risky. 682 00:32:15,600 --> 00:32:16,760 Whoopsie-daisy. 683 00:32:16,760 --> 00:32:18,760 There are a lot of things that can go wrong. 684 00:32:18,760 --> 00:32:21,240 Sorry. I'm getting a bit messy on your side here. 685 00:32:24,680 --> 00:32:26,160 Ralph. Hi. How's it going? 686 00:32:26,160 --> 00:32:27,360 How are you, pal? 687 00:32:27,360 --> 00:32:29,400 Seeing him coming through the doors, I almost passed out. 688 00:32:29,400 --> 00:32:30,920 (PAN CLATTERS) Oh, my God! 689 00:32:30,920 --> 00:32:33,680 You good? Just a little bit rattled. 690 00:32:33,680 --> 00:32:35,600 I see you're gonna be doing pasta. I am. 691 00:32:35,600 --> 00:32:37,920 So I'm making a ricotta and egg yolk ravioli. 692 00:32:37,920 --> 00:32:40,240 Oh, wow. I know that dish very well. 693 00:32:40,240 --> 00:32:42,640 Oh, God, even more pressure. Yeah, yeah, yeah. 694 00:32:42,640 --> 00:32:44,360 Just getting my ricotta together. 695 00:32:44,360 --> 00:32:46,160 I'm gonna add some garlic in there as well. 696 00:32:46,160 --> 00:32:48,400 I'm gonna make that with a brown butter sauce as well. 697 00:32:48,400 --> 00:32:50,400 Nice. This is a very textural experience. 698 00:32:50,400 --> 00:32:53,320 So if that pasta's too thick, that's not gonna be great. 699 00:32:53,320 --> 00:32:55,960 And, of course, when you're putting it together, you're doubling it up. 700 00:32:55,960 --> 00:32:57,760 Then it cooks and doubles up again. Correct. 701 00:32:57,760 --> 00:33:00,560 When you're making it, it has to be sealed all the way around, 702 00:33:00,560 --> 00:33:03,360 otherwise it's gonna get waterlogged and then it's game over. 703 00:33:03,360 --> 00:33:04,680 It's game over. Yeah, I know. 704 00:33:06,560 --> 00:33:08,280 Is that enough pressure points for you? 705 00:33:08,280 --> 00:33:10,080 You've added a bit more, so I appreciate that. 706 00:33:10,080 --> 00:33:12,320 But I love this dish. I love this dish. 707 00:33:12,320 --> 00:33:14,760 I love it. Thank you very much, guys. Mm-mm. 708 00:33:19,040 --> 00:33:22,040 Freaking out a little bit, knowing Jamie loves this dish 709 00:33:22,040 --> 00:33:25,360 and it's a super-complicated dish, to make things even worse. 710 00:33:25,360 --> 00:33:26,920 A little bit of pressure. 711 00:33:26,920 --> 00:33:28,720 Um... Ooh. 712 00:33:28,720 --> 00:33:31,360 Time flies when this guy's in the kitchen! 713 00:33:31,360 --> 00:33:33,760 30 minutes down, one hour to go. 714 00:33:33,760 --> 00:33:35,640 Let's go! Come on! 715 00:33:35,640 --> 00:33:38,000 RALPH: Let's go! WOMAN: Whoo-hoo! 716 00:33:39,080 --> 00:33:41,080 Ooh! Oh, what? An hour?! 717 00:33:41,080 --> 00:33:44,120 How quick has that gone? Oh! 718 00:33:44,120 --> 00:33:45,400 Oh, my God. 719 00:33:45,400 --> 00:33:46,880 Man! 720 00:33:46,880 --> 00:33:49,360 I still don't have this ragu in the pressure cooker. 721 00:33:49,360 --> 00:33:50,440 OK. 722 00:33:50,440 --> 00:33:52,080 At home, I do the slow cook 723 00:33:52,080 --> 00:33:54,560 so it could be, you know, four or five hours 724 00:33:54,560 --> 00:33:56,160 that I have it in the oven. 725 00:33:56,160 --> 00:33:58,080 Let's get these bad boys in, hey? 726 00:33:58,080 --> 00:33:59,560 I'm a little bit... 727 00:33:59,560 --> 00:34:01,400 I'm still... I'm a bit frazzled, actually. 728 00:34:01,400 --> 00:34:03,040 It's small garlic. 729 00:34:03,040 --> 00:34:06,200 I'm going, "Oh, no, am I gonna get this ragu done in time?" 730 00:34:06,200 --> 00:34:07,800 Oh! 731 00:34:10,000 --> 00:34:11,080 Ooh! 732 00:34:11,080 --> 00:34:12,960 Whoa! Whoa there! 733 00:34:19,400 --> 00:34:21,200 (TENSE MUSIC) 734 00:34:21,200 --> 00:34:22,920 CATH: I'm a little bit... 735 00:34:22,920 --> 00:34:24,960 I'm still... I'm a bit frazzled, actually. 736 00:34:24,960 --> 00:34:26,200 Whoopsie-daisy. 737 00:34:27,280 --> 00:34:30,520 I'm going, "Oh, no, am I gonna get this ragu done in time?" 738 00:34:30,520 --> 00:34:31,720 Arggh! 739 00:34:31,720 --> 00:34:33,680 Let's get this lid on. 740 00:34:35,400 --> 00:34:36,800 Function, function. 741 00:34:36,800 --> 00:34:38,240 Fingers crossed, fingers crossed now! 742 00:34:38,240 --> 00:34:39,560 Oh! 743 00:34:39,560 --> 00:34:41,160 WOMAN: Hi. Hi, Jessica. 744 00:34:41,160 --> 00:34:43,840 Yeah, just cooking my doppio ravioli 745 00:34:43,840 --> 00:34:46,200 with a tomato sauce and breadcrumb gremolata. 746 00:34:46,200 --> 00:34:48,760 Yum! I reckon you've got one or two Jamie's books. 747 00:34:48,760 --> 00:34:50,920 Am I right? Oh, one or two? 748 00:34:50,920 --> 00:34:52,840 I have almost all of them. (LAUGHS) 749 00:34:52,840 --> 00:34:54,800 Hey, Theo. How are you, mate? Yo! 750 00:34:54,800 --> 00:34:56,680 This is just gonna be a pita bread 751 00:34:56,680 --> 00:35:00,000 that's gonna go with burnt cauliflower with a romesco sauce. 752 00:35:00,000 --> 00:35:01,360 I am pumped. Yeah? 753 00:35:01,360 --> 00:35:04,120 Jamie Oliver? Like, come on. That's crazy. 754 00:35:05,280 --> 00:35:07,040 I'm coming. I'm coming. 755 00:35:07,040 --> 00:35:09,320 No, we're coming for you! (LAUGHS) 756 00:35:09,320 --> 00:35:12,440 Adi. I love making ramen. 757 00:35:12,440 --> 00:35:14,240 I make them with chicken feet for some gelatin. 758 00:35:14,240 --> 00:35:16,160 You know it's just gonna wrap around your mouth. 759 00:35:16,160 --> 00:35:17,920 And that fat, we've got potential here, 760 00:35:17,920 --> 00:35:19,400 when your lips are kind of like... 761 00:35:19,400 --> 00:35:21,360 What a time to be alive. (LAUGHS) 762 00:35:24,520 --> 00:35:25,880 Grace. Hello! 763 00:35:25,880 --> 00:35:28,400 JAMIE: Hi, Grace. Oh, my goodness! Hi! 764 00:35:28,400 --> 00:35:29,880 What's this first dish? 765 00:35:29,880 --> 00:35:32,640 I'm Croatian, so I've got cevapi-style spiralled sausage. 766 00:35:32,640 --> 00:35:34,480 Love that. Cevapi but with skin? 767 00:35:34,480 --> 00:35:35,520 But with skin. 768 00:35:35,520 --> 00:35:37,400 It's actually lovely to see that. It is. 769 00:35:37,400 --> 00:35:39,200 When you start to spiralise it like that, 770 00:35:39,200 --> 00:35:40,800 it feels more like a cut of meat. 771 00:35:40,800 --> 00:35:41,800 It does! 772 00:35:41,800 --> 00:35:45,120 It feels more like it's saying something, that curly sausage. 773 00:35:45,120 --> 00:35:46,240 What's happening here? 774 00:35:46,240 --> 00:35:48,160 So I'm gonna do a fennel pickle for you. 775 00:35:48,160 --> 00:35:49,280 Oh, a love a pickle. 776 00:35:49,280 --> 00:35:51,400 We've got Turkish bread almost done in the oven now. 777 00:35:51,400 --> 00:35:53,600 Turkish bread as well? Yeah. 778 00:35:53,600 --> 00:35:55,320 It's actually... A sausage sandwich? 779 00:35:55,320 --> 00:35:57,000 Yeah. I love it. (LAUGHS) 780 00:35:57,000 --> 00:35:59,240 Do you want the sausage sandwich? I love it so much. 781 00:35:59,240 --> 00:36:01,720 I love a sausage sandwich. I think you're in the right place. 782 00:36:01,720 --> 00:36:02,960 Thank you. Good luck. 783 00:36:04,720 --> 00:36:06,720 WOMAN: How you going, Ralphie? 784 00:36:06,720 --> 00:36:09,240 I feel like I'm a mess. I'm trying to keep it clean. 785 00:36:09,240 --> 00:36:10,560 I've just got mess everywhere. 786 00:36:10,560 --> 00:36:11,880 Oh, pressure's on! 787 00:36:11,880 --> 00:36:14,560 Oh! I am freaking out. 788 00:36:14,560 --> 00:36:16,120 What am I gonna use? 789 00:36:16,120 --> 00:36:18,240 I don't know where my bench is! 790 00:36:24,400 --> 00:36:27,560 My name is Alice. I'm 29, from Sydney. 791 00:36:27,560 --> 00:36:28,880 I'm a researcher 792 00:36:28,880 --> 00:36:32,720 and I studied history and economics at Harvard and Stanford, 793 00:36:32,720 --> 00:36:35,520 so a lot of what I do is very cerebral, 794 00:36:35,520 --> 00:36:38,560 but food and cooking for other people 795 00:36:38,560 --> 00:36:41,160 is very much what I love to do. 796 00:36:43,480 --> 00:36:46,520 I want to combine the head and the heart, 797 00:36:46,520 --> 00:36:50,160 you know, the love of cooking and my creative side 798 00:36:50,160 --> 00:36:52,320 with my intellectual side. 799 00:36:52,320 --> 00:36:55,280 So for my secret weapon, 800 00:36:55,280 --> 00:36:56,760 I really think that this dish 801 00:36:56,760 --> 00:36:59,520 is a representation of who I am as a person 802 00:36:59,520 --> 00:37:02,200 and the kind of cook I want to be. 803 00:37:02,200 --> 00:37:05,200 Hi, Alice. G'day, Alice. Wow! 804 00:37:05,200 --> 00:37:07,240 Can you please fill us in on what you're cooking? 805 00:37:07,240 --> 00:37:09,440 I'm doing a modern-day version of a Chinese mooncake. 806 00:37:09,440 --> 00:37:12,760 They have a cakey outside, but I wanted to make it a mochi. 807 00:37:12,760 --> 00:37:15,360 Oh, my...! 808 00:37:15,360 --> 00:37:18,240 So it's a 'moonchi'. Did you say 'moonchi'? 809 00:37:18,240 --> 00:37:20,040 Yeah. I love that! 810 00:37:21,120 --> 00:37:23,960 That is creative. I'm digging this. Look at your face right now. 811 00:37:23,960 --> 00:37:25,640 If you can execute this beautifully 812 00:37:25,640 --> 00:37:27,880 you may have a play for that golden box. 813 00:37:27,880 --> 00:37:29,080 Who knows? 814 00:37:29,080 --> 00:37:30,480 Come on, Alice. Thanks. 'Bye. 815 00:37:31,480 --> 00:37:34,400 So every year for the harvest festival, 816 00:37:34,400 --> 00:37:35,800 which is our equivalent of Thanksgiving 817 00:37:35,800 --> 00:37:37,360 in Chinese and Asian cultures, 818 00:37:37,360 --> 00:37:40,920 we give mooncakes, which is almost like a teacake. 819 00:37:40,920 --> 00:37:42,400 No-one really likes to eat them 820 00:37:42,400 --> 00:37:45,800 because they'll have a salted egg yolk interior. 821 00:37:46,880 --> 00:37:52,040 And mochi is this squidgy, glutinous rice exterior 822 00:37:52,040 --> 00:37:55,560 and inside people fill it in with, you know, red bean or black sesame. 823 00:37:55,560 --> 00:37:59,720 So I decided I would make my own version of a Chinese mooncake, 824 00:37:59,720 --> 00:38:02,080 but with a mochi exterior. 825 00:38:02,080 --> 00:38:04,040 I'm trying to re-create a filling 826 00:38:04,040 --> 00:38:06,120 using chestnut paste and coconut oil 827 00:38:06,120 --> 00:38:08,080 that resembles a little bit the salted egg yolk, 828 00:38:08,080 --> 00:38:09,840 but doesn't take you quite there. 829 00:38:11,960 --> 00:38:14,960 I'm creating a dish that is new to the judges 830 00:38:14,960 --> 00:38:18,120 So I'm just hoping that the judges will like it 831 00:38:18,120 --> 00:38:20,360 and that it pushes the envelope. 832 00:38:22,280 --> 00:38:24,600 This shouldn't come as any surprise. 833 00:38:24,600 --> 00:38:28,080 You're 45 minutes down, 45 to go. 834 00:38:28,080 --> 00:38:29,800 Come on! Come on! 835 00:38:29,800 --> 00:38:31,800 (JUDGES CLAP) 836 00:38:36,120 --> 00:38:37,760 BRENT: Oh, this is what it's about! 837 00:38:37,760 --> 00:38:39,360 MAN: It's what it's all about, mate. Hey! 838 00:38:39,360 --> 00:38:41,800 This is what you get out of bed in the morning for. 839 00:38:41,800 --> 00:38:45,680 My secret weapon is, you know, definitely flavour 840 00:38:45,680 --> 00:38:49,760 and I just don't want a plain carrot puree, 841 00:38:49,760 --> 00:38:53,240 so I sneak some red miso into it, lift it up a bit. 842 00:38:53,240 --> 00:38:54,720 Yee-hoo-hoo! 843 00:38:54,720 --> 00:38:58,880 Parsnip puree? Potato puree? Whatever. Pumpkin puree? 844 00:38:58,880 --> 00:39:01,600 Not today. It's carrot puree. 845 00:39:01,600 --> 00:39:04,040 The pork chops have been in a brine 846 00:39:04,040 --> 00:39:06,360 and I've got Kashmiri chillies, vinegar, 847 00:39:06,360 --> 00:39:08,800 annatto seeds for that red colour that you got 848 00:39:08,800 --> 00:39:12,160 and then tamarind, which is that major flavour I want in there. 849 00:39:13,200 --> 00:39:15,960 And now I'm just gonna put it on the hibachi 850 00:39:15,960 --> 00:39:18,920 just to get that bit of caramelisation, 851 00:39:18,920 --> 00:39:23,000 render that fat down and inject that smoke. 852 00:39:23,000 --> 00:39:25,520 It's almost like a happy place. 853 00:39:25,520 --> 00:39:27,000 I can smell that smoke 854 00:39:27,000 --> 00:39:31,120 and it reminds me of being with my family on the trip. 855 00:39:33,360 --> 00:39:35,680 You getting through OK? Just want a spoon there, brother. 856 00:39:35,680 --> 00:39:37,480 What's that? Yeah, go for it, mate. 857 00:39:37,480 --> 00:39:40,200 Shouldn't have that many spoons on your table, mate. 858 00:39:40,200 --> 00:39:41,680 Hey? Robbie! 859 00:39:41,680 --> 00:39:44,720 How you going, my brother? What have we got here? 860 00:39:44,720 --> 00:39:46,160 Just, like, a crab curry. Crab curry? 861 00:39:46,160 --> 00:39:48,960 Very exciting. Look, you got different galangals and gingers. 862 00:39:48,960 --> 00:39:51,560 I'm gonna give you a good taste of Darwin very soon, brother. 863 00:39:51,560 --> 00:39:55,640 So define Darwin food, you know, for a Pommy that's come over here. 864 00:39:55,640 --> 00:39:57,760 Good hunting, good seafood. 865 00:39:57,760 --> 00:39:59,560 But I live in the bush, brother. Yeah. 866 00:39:59,560 --> 00:40:02,920 So things like crabs and your fish here, 867 00:40:02,920 --> 00:40:05,400 can you get access to that in the bush? 868 00:40:05,400 --> 00:40:07,560 All day on my property, brother. I live on the ocean. 869 00:40:07,560 --> 00:40:09,760 Really? So you don't even go to the supermarket? 870 00:40:09,760 --> 00:40:11,280 No. Just go foraging? 871 00:40:11,280 --> 00:40:13,680 Foraging, yeah. What a beautiful thing. 872 00:40:16,200 --> 00:40:19,120 I'm Robbie, I'm 65 and I'm from Darwin. 873 00:40:20,600 --> 00:40:23,400 I'm a traditional owner at Arnhem Land in Willagee. 874 00:40:23,400 --> 00:40:26,320 So being Indigenous and where I come from, 875 00:40:26,320 --> 00:40:29,720 the land is very important to our people and our culture. 876 00:40:29,720 --> 00:40:31,680 We survive off the land. 877 00:40:34,800 --> 00:40:36,640 Food and cooking is bringing 878 00:40:36,640 --> 00:40:38,440 all your friends together and the family together. 879 00:40:38,440 --> 00:40:40,240 Push those around the other side with the heat. 880 00:40:40,240 --> 00:40:42,560 We have 10 kids and 17 grandkids, 881 00:40:42,560 --> 00:40:44,840 so it's always a big family gathering. 882 00:40:44,840 --> 00:40:47,840 $95 for that food, please! (LAUGHTER) 883 00:40:47,840 --> 00:40:49,840 Beautiful. Perfect! 884 00:40:49,840 --> 00:40:52,960 This is Robbie's magpie goose and it is tender as. 885 00:40:56,240 --> 00:40:57,960 The reason I decided to do MasterChef 886 00:40:57,960 --> 00:41:00,800 was that cooking has been a part of my life since I've been here 887 00:41:00,800 --> 00:41:02,920 and it's something to give me an opportunity 888 00:41:02,920 --> 00:41:04,480 to go do bigger and better things. 889 00:41:06,120 --> 00:41:08,160 Being an Indigenous person on a TV show 890 00:41:08,160 --> 00:41:10,680 gives an opportunity for most Indigenous people 891 00:41:10,680 --> 00:41:12,880 to realise you can reach your goals. 892 00:41:12,880 --> 00:41:16,120 You know, people can see that, "Oh, yeah, he can do it, we can do it." 893 00:41:19,480 --> 00:41:22,160 So, guys, you've got heaps of time left. 894 00:41:24,200 --> 00:41:25,560 30 minutes. 895 00:41:25,560 --> 00:41:27,360 (PEOPLE EXCLAIM) 896 00:41:27,360 --> 00:41:30,600 WOMAN: That has gone way too quick. (SPEAKS INDISTINCTLY) 897 00:41:32,040 --> 00:41:33,480 ROBBIE: How you going, darl? RUE: Good. 898 00:41:33,480 --> 00:41:35,960 You kick arse. (LAUGHS) 899 00:41:35,960 --> 00:41:38,600 For my chocolate and hazelnut tart, 900 00:41:38,600 --> 00:41:41,040 all my elements are ready to go. 901 00:41:41,040 --> 00:41:44,520 So I have my chocolate ganache, my whipped ganache. 902 00:41:44,520 --> 00:41:46,040 OK. 903 00:41:46,040 --> 00:41:47,600 And my crunchy layer, 904 00:41:47,600 --> 00:41:50,880 which is feuilletine with hazelnut and white chocolate. 905 00:41:50,880 --> 00:41:51,960 Oh, perfect. 906 00:41:51,960 --> 00:41:54,760 My dessert is inspired by Ferrero Rocher. 907 00:41:54,760 --> 00:41:57,360 That idea actually came from my mum. 908 00:41:57,360 --> 00:41:58,680 When we were younger, 909 00:41:58,680 --> 00:42:02,480 she used to bring those Ferrero Rocher chocolates. 910 00:42:02,480 --> 00:42:05,840 For us, that was, like, such a bougie treat. 911 00:42:07,040 --> 00:42:08,120 OK. 912 00:42:08,120 --> 00:42:10,360 I take my tart shells out of the oven. 913 00:42:10,360 --> 00:42:12,440 One tart shell is really good. 914 00:42:12,440 --> 00:42:13,880 The second tart shell... 915 00:42:15,640 --> 00:42:17,840 ..one corner has collapsed a bit. 916 00:42:17,840 --> 00:42:19,240 One of them, look at that. 917 00:42:19,240 --> 00:42:21,880 (OTHERS EXCLAIM) But that's OK. I have one. 918 00:42:21,880 --> 00:42:23,640 I am, like... 919 00:42:23,640 --> 00:42:25,960 I'm riding on the one good tart shell 920 00:42:25,960 --> 00:42:29,680 because I'm not gonna use the collapsed one. 921 00:42:30,680 --> 00:42:32,320 I start building up my tart shell 922 00:42:32,320 --> 00:42:35,600 and I start to put the crunchy hazelnut feuilletine layer 923 00:42:35,600 --> 00:42:36,880 on the bottom. 924 00:42:36,880 --> 00:42:38,520 (CRACK!) 925 00:42:38,520 --> 00:42:40,280 Oh, no. 926 00:42:40,280 --> 00:42:42,480 I broke my tart. 927 00:42:42,480 --> 00:42:43,960 MAN: Oh, no! 928 00:42:44,960 --> 00:42:48,280 (SIGHS) Why was I doing that? 929 00:42:56,920 --> 00:42:59,680 (DRAMATIC MUSIC) 930 00:42:59,680 --> 00:43:00,920 RUE: Oh, no! 931 00:43:00,920 --> 00:43:03,200 I broke my tart. Oh, no! 932 00:43:05,080 --> 00:43:06,120 Oh, my goodness. 933 00:43:06,120 --> 00:43:07,600 (SIGHS) 934 00:43:07,600 --> 00:43:09,680 Why was I doing that? 935 00:43:09,680 --> 00:43:11,160 It's really broken. 936 00:43:11,160 --> 00:43:12,920 I'm not gonna do the cracked one. 937 00:43:12,920 --> 00:43:16,480 But I'm just praying that the flavours are there. 938 00:43:16,480 --> 00:43:18,920 How did we have so much time and now we have nothing? 939 00:43:18,920 --> 00:43:20,320 (BOTH LAUGH) 940 00:43:22,080 --> 00:43:25,000 CATH: I was behind in getting the pork ragu on to cook. 941 00:43:25,000 --> 00:43:27,760 So how's my ragu coming along? 942 00:43:27,760 --> 00:43:30,480 I don't really know 'cause it's in the pressure cooker. 943 00:43:30,480 --> 00:43:33,920 Pasta dough's done and now it's time to cook it. 944 00:43:33,920 --> 00:43:38,160 Oh! I didn't put my water on. I forgot my water for my pasta. 945 00:43:38,160 --> 00:43:40,600 I have got time pressure and I haven't put my water on. 946 00:43:40,600 --> 00:43:42,440 Can you believe that? Argh! 947 00:43:42,440 --> 00:43:44,960 I'm never in this much rush. 948 00:43:44,960 --> 00:43:46,200 Just coming behind ya. 949 00:43:46,200 --> 00:43:48,720 Normally I'd have a glass of red wine whilst I'm doing it. 950 00:43:48,720 --> 00:43:50,440 So where's my oven? 951 00:43:50,440 --> 00:43:51,680 Not today. 952 00:43:51,680 --> 00:43:55,400 Listen up! Listen up! You've only got 15 minutes to go! 953 00:43:57,160 --> 00:43:59,280 JAMIE: The focus. 954 00:43:59,280 --> 00:44:01,000 The focus is intense. 955 00:44:05,240 --> 00:44:07,000 ROBBIE: This is where the show begins, brother. 956 00:44:07,000 --> 00:44:08,040 MAN: I know. 957 00:44:08,040 --> 00:44:10,160 LARISSA: You good, Robbie? Yeah, darl. 958 00:44:10,160 --> 00:44:12,040 You are so calm, Robbie. I don't understand. 959 00:44:12,040 --> 00:44:14,600 How are you so calm? (CHUCKLES) I think age. 960 00:44:14,600 --> 00:44:15,760 (LAUGHS) 961 00:44:19,200 --> 00:44:20,640 Chillies on top there, brother. 962 00:44:20,640 --> 00:44:22,920 Sick, brother. Looks sick. 963 00:44:22,920 --> 00:44:24,440 How you going, brother? Good. You? 964 00:44:24,440 --> 00:44:25,720 You all done? Are you done? 965 00:44:25,720 --> 00:44:27,560 Yeah. Oh, shit. 966 00:44:28,720 --> 00:44:30,000 (LAUGHS) Why you sweating for? 967 00:44:30,000 --> 00:44:31,120 My man! 968 00:44:33,000 --> 00:44:35,080 RALPH: For my ricotta and egg yolk ravioli, 969 00:44:35,080 --> 00:44:36,840 my brown butter sage sauce is done 970 00:44:36,840 --> 00:44:39,040 and I still have time to finish the ravioli. 971 00:44:39,040 --> 00:44:41,040 The precision of this is very important 972 00:44:41,040 --> 00:44:42,920 so the pressure's really on. 973 00:44:44,960 --> 00:44:47,120 What a time to come around. Oh, wow! 974 00:44:47,120 --> 00:44:48,680 I was gonna say! Wow! 975 00:44:48,680 --> 00:44:52,440 But the stress level to not crack it was really through the roof. 976 00:44:52,440 --> 00:44:53,680 First cook in the kitchen. 977 00:44:53,680 --> 00:44:54,840 Jamie Oliver. I know. 978 00:44:54,840 --> 00:44:57,600 There's an extra level of stress when he walks through the door. 979 00:44:57,600 --> 00:44:59,680 You know, especially making Italian as well, and he's like... 980 00:44:59,680 --> 00:45:02,720 He knows this dish well, so my heart is racing a little bit. 981 00:45:02,720 --> 00:45:04,880 It's looking amazing. Finish strong. 982 00:45:04,880 --> 00:45:06,240 Yeah, let's go. Good stuff, Ralph. 983 00:45:06,240 --> 00:45:08,720 Thank you, guys. It's time to cook the ravioli. 984 00:45:09,760 --> 00:45:11,600 I'm very nervous right now. 985 00:45:12,720 --> 00:45:15,960 The only thing I'm thinking about is whether that egg yolk is gonna run, 986 00:45:15,960 --> 00:45:20,040 'cause you don't know until the judges cut into that ravioli. 987 00:45:20,040 --> 00:45:22,360 So fingers crossed. 988 00:45:22,360 --> 00:45:24,160 ANDY: Heads up, everyone! 989 00:45:24,160 --> 00:45:25,760 10 minutes! 990 00:45:25,760 --> 00:45:26,960 Whoo! 991 00:45:26,960 --> 00:45:30,200 This looks interesting. So this is the fun part. 992 00:45:30,200 --> 00:45:32,840 Oh, wow! Shaping it beautifully. 993 00:45:35,040 --> 00:45:39,200 I've got all my elements done. So now comes the fun part. 994 00:45:39,200 --> 00:45:41,800 I start plating up. Wow. 995 00:45:41,800 --> 00:45:44,040 This is my favourite part of the cook 996 00:45:44,040 --> 00:45:45,960 because it makes me feel like an artist. 997 00:45:45,960 --> 00:45:49,000 Piping the creme diplomat, piping the gel. 998 00:45:49,000 --> 00:45:52,720 Then add the black sesame tuile, put the moon-chi in the centre 999 00:45:52,720 --> 00:45:54,680 and start painting it with gold dust 1000 00:45:54,680 --> 00:45:57,040 to give it that bit more glam. 1001 00:45:59,840 --> 00:46:02,240 ANDY: Can I look at these? LARISSA: They're about to come out. 1002 00:46:02,240 --> 00:46:05,360 Oh! Whoa! They look insane! 1003 00:46:05,360 --> 00:46:06,880 Are they plump? Yeah! 1004 00:46:06,880 --> 00:46:09,320 OK, we're done. 1005 00:46:09,320 --> 00:46:13,480 Taking the pampushky out of the oven and they're so plump and brown. 1006 00:46:13,480 --> 00:46:17,000 Beautiful. They are...perfect! 1007 00:46:17,000 --> 00:46:18,040 Alright. 1008 00:46:18,040 --> 00:46:20,800 I made a herb oil with some dill, lots of garlic, 1009 00:46:20,800 --> 00:46:23,880 some sunflower oil, and I pour these all over the pampushky. 1010 00:46:23,880 --> 00:46:24,960 There we go. 1011 00:46:28,160 --> 00:46:30,280 I'm tasting my borscht 1012 00:46:30,280 --> 00:46:33,920 and I get this really familiar richness. 1013 00:46:33,920 --> 00:46:35,840 We good. ROBBIE: That looks amazing, love. 1014 00:46:35,840 --> 00:46:38,720 Thanks, Robbie. I'll just eat that for my dinner. 1015 00:46:38,720 --> 00:46:41,920 (LAUGHS) I know. I'm tempted just to take it home. 1016 00:46:41,920 --> 00:46:44,720 You have four minutes to go! 1017 00:46:44,720 --> 00:46:46,000 (APPLAUSE) 1018 00:46:46,000 --> 00:46:47,600 Come on! 1019 00:46:47,600 --> 00:46:48,680 Very exciting. 1020 00:46:48,680 --> 00:46:50,680 This... Oh, man, this is where it really happens. 1021 00:46:50,680 --> 00:46:52,520 This is like... This is what I remember now. 1022 00:46:52,520 --> 00:46:54,840 I'm...losing it. 1023 00:46:54,840 --> 00:46:57,520 I'm very, very happy with the cook of the pork. 1024 00:46:57,520 --> 00:46:59,280 It's tamarind-heavy 1025 00:46:59,280 --> 00:47:03,080 and then I've got this carrot miso puree that's a little bit sweeter. 1026 00:47:03,080 --> 00:47:05,080 And my secret weapon is flavour 1027 00:47:05,080 --> 00:47:07,360 and it's definitely there in this dish. 1028 00:47:07,360 --> 00:47:09,320 So, you know, hopefully, they love it. 1029 00:47:09,320 --> 00:47:10,880 So there. 1030 00:47:10,880 --> 00:47:13,960 Oh, the last couple of minutes is just crazy. 1031 00:47:13,960 --> 00:47:16,120 I've still got the ragu in the pressure cooker. 1032 00:47:16,120 --> 00:47:17,720 So I let the steam out... 1033 00:47:20,760 --> 00:47:21,920 OK. 1034 00:47:21,920 --> 00:47:23,040 It's looking good. 1035 00:47:24,400 --> 00:47:28,680 I just hope that the ragu had enough time to cook. 1036 00:47:28,680 --> 00:47:33,480 I cannot wait until I see my family's face 1037 00:47:33,480 --> 00:47:37,920 when they see me presenting my food to the judges and Jamie Oliver. 1038 00:47:37,920 --> 00:47:39,960 I am... I'm gonna video that. 1039 00:47:39,960 --> 00:47:41,760 Got one minute to go. One minute. Come on! 1040 00:47:41,760 --> 00:47:43,760 One minute. Whoo! 1041 00:47:43,760 --> 00:47:46,600 One minute! Whoo! Let's go. 1042 00:47:46,600 --> 00:47:48,040 Let's go! Whoo! Come on! 1043 00:47:48,040 --> 00:47:49,760 (CHORTLES) Fluffy. 1044 00:47:52,080 --> 00:47:53,240 Yes. 1045 00:47:55,440 --> 00:47:57,120 Just need some salt. 1046 00:47:58,800 --> 00:48:00,440 Oh, my God. It's stressful. 1047 00:48:00,440 --> 00:48:02,400 Yum, bro. I'm so happy. 1048 00:48:02,400 --> 00:48:03,880 You've done a good job, my brother. 1049 00:48:03,880 --> 00:48:05,760 Thanks, bro. 1050 00:48:05,760 --> 00:48:09,360 And here's the dreaded 10-second countdown. 1051 00:48:09,360 --> 00:48:13,120 JUDGES: Ten, nine, eight, seven, 1052 00:48:13,120 --> 00:48:16,960 six, five, four, three, 1053 00:48:16,960 --> 00:48:18,760 two, one. 1054 00:48:18,760 --> 00:48:21,440 (JUDGES AND CONTESTANTS CHEER) 1055 00:48:21,440 --> 00:48:22,880 We did it! 1056 00:48:22,880 --> 00:48:25,440 ALL: Ohhh! Oh, my God. I... 1057 00:48:25,440 --> 00:48:27,240 (LAUGHS) 1058 00:48:27,240 --> 00:48:29,320 Good job, fellas. 1059 00:48:29,320 --> 00:48:32,280 It was chaos. (LAUGHS) 1060 00:48:32,280 --> 00:48:33,600 Brother! 1061 00:48:33,600 --> 00:48:35,600 Alice. Good? 1062 00:48:35,600 --> 00:48:39,520 I actually cannot believe that Jamie is gonna be eating my food. 1063 00:48:40,760 --> 00:48:45,240 To be here cooking and feel the energy in the room, I love it. 1064 00:48:45,240 --> 00:48:48,640 Like, I could get very addicted to the feeling. (LAUGHS) 1065 00:48:48,640 --> 00:48:51,720 What I love is when they tell you exactly what they want it to be 1066 00:48:51,720 --> 00:48:53,680 but then the pressure's on them to deliver that. 1067 00:48:53,680 --> 00:48:54,880 Exactly right. I love that, yeah. 1068 00:49:01,240 --> 00:49:05,200 Well, good news is we reckon there is some cracking food out there 1069 00:49:05,200 --> 00:49:06,880 after just our first cook. 1070 00:49:06,880 --> 00:49:10,160 Whether that's got something to do with this guy being in the room 1071 00:49:10,160 --> 00:49:13,720 or whether it's got something to do with this shiny gold box next to me. 1072 00:49:13,720 --> 00:49:15,360 We are looking for one dish 1073 00:49:15,360 --> 00:49:18,400 to win the biggest advantage ever seen on MasterChef 1074 00:49:18,400 --> 00:49:20,400 and the first dish we'd like to taste... 1075 00:49:23,960 --> 00:49:25,680 Is from Larissa. 1076 00:49:25,680 --> 00:49:27,680 (APPLAUSE) 1077 00:49:27,680 --> 00:49:29,640 Go get 'em now. 1078 00:49:32,960 --> 00:49:35,760 LARISSA: There's so much emotion in this dish for me 1079 00:49:35,760 --> 00:49:39,200 and I'm really, really excited 1080 00:49:39,200 --> 00:49:41,760 to be able to represent my Russian-Ukrainian culture. 1081 00:49:43,360 --> 00:49:45,560 JAMIE: Mmm! 1082 00:49:45,560 --> 00:49:49,600 I poured so much of myself into this 1083 00:49:49,600 --> 00:49:53,240 and I hope that that comes through. 1084 00:50:02,520 --> 00:50:04,120 So, Larissa, tell us what you've cooked. 1085 00:50:05,760 --> 00:50:08,400 I've cooked you borscht and pampushky, 1086 00:50:08,400 --> 00:50:10,640 which is a Russian and Ukrainian dish. 1087 00:50:13,080 --> 00:50:15,000 Pampushky. Pampushky. 1088 00:50:15,000 --> 00:50:16,680 Wonderful. Well, let's get stuck in here. 1089 00:50:16,680 --> 00:50:19,680 (WONDROUS MUSIC) 1090 00:50:33,880 --> 00:50:35,560 Larissa. 1091 00:50:38,240 --> 00:50:39,920 I can see... Yes. 1092 00:50:41,280 --> 00:50:44,800 ..the energy and the emotion bubbling just under your eyes. 1093 00:50:46,880 --> 00:50:50,200 I'm just super overwhelmed. 1094 00:50:50,200 --> 00:50:52,240 I'm just so grateful to be here... 1095 00:50:53,240 --> 00:50:56,560 ..representing my culture, and to be able to cook this for you, 1096 00:50:56,560 --> 00:50:58,520 like, it just, it means so much to me 1097 00:50:58,520 --> 00:51:01,320 to be able to feed you food that I grew up on 1098 00:51:01,320 --> 00:51:04,120 and food that my babushka loved on me with. 1099 00:51:04,120 --> 00:51:05,600 (BREATHES SHAKILY) 1100 00:51:07,760 --> 00:51:10,440 I feel the emotion that you're giving me 1101 00:51:10,440 --> 00:51:13,200 not just by you standing here being emotional, 1102 00:51:13,200 --> 00:51:15,920 but all of the emotion, all of the history 1103 00:51:15,920 --> 00:51:18,560 and the culture that's in... in this bowl of food. 1104 00:51:19,560 --> 00:51:20,680 Thank you. 1105 00:51:20,680 --> 00:51:23,840 This dish is just so beautifully complex... 1106 00:51:25,080 --> 00:51:28,560 ..and rich and layered and skilled. 1107 00:51:30,080 --> 00:51:32,800 This is the exceptional food that we're looking for. 1108 00:51:34,480 --> 00:51:35,600 Thank you. 1109 00:51:39,760 --> 00:51:42,160 We've things going on in the world at the moment. 1110 00:51:45,520 --> 00:51:49,400 I mean, it's kind of profound that you're here this year 1111 00:51:49,400 --> 00:51:52,440 with a both Russian and Ukrainian dish. 1112 00:51:52,440 --> 00:51:53,800 Yep. 1113 00:51:53,800 --> 00:51:56,320 Can I give you a little secret... Yeah. 1114 00:51:56,320 --> 00:51:58,040 ..uh, that no-one really knows? 1115 00:51:58,040 --> 00:52:01,440 So I've had two Ukrainian families living with me 1116 00:52:01,440 --> 00:52:03,200 for, like, the last seven months. 1117 00:52:03,200 --> 00:52:04,320 Oh. 1118 00:52:07,800 --> 00:52:11,280 We've done fundraisers with top chefs from Ukraine. 1119 00:52:12,840 --> 00:52:15,160 So I've had my fair share of borscht. 1120 00:52:16,440 --> 00:52:17,440 Yep. 1121 00:52:17,440 --> 00:52:18,960 So this is... 1122 00:52:18,960 --> 00:52:21,120 ..absolutely delicious. 1123 00:52:21,120 --> 00:52:22,480 Oh, thank you. 1124 00:52:22,480 --> 00:52:25,880 It's got layers of flavour, depth of flavour. 1125 00:52:25,880 --> 00:52:31,440 You've taken the humble earthy beetroot into an incredible soup. 1126 00:52:31,440 --> 00:52:35,360 But also that choice of using the meat and bones 1127 00:52:35,360 --> 00:52:38,280 has this kind of layer of fat around the edge of the bowl 1128 00:52:38,280 --> 00:52:42,280 which in your mouth, you know, the fat and the acidity 1129 00:52:42,280 --> 00:52:43,680 is just like another layer. 1130 00:52:43,680 --> 00:52:48,120 You've got these lovely, little, cute, fluffy, white bread. 1131 00:52:48,120 --> 00:52:51,000 Amazing. Thank you. Thank you. 1132 00:52:52,520 --> 00:52:54,320 You bloody beauty. 1133 00:52:54,320 --> 00:52:56,920 Oh, stop. Like, honestly. 1134 00:52:56,920 --> 00:52:58,600 And not just the flavour-wise - 1135 00:52:58,600 --> 00:53:00,200 because the balance is insane in there - 1136 00:53:00,200 --> 00:53:01,680 but the textures. 1137 00:53:01,680 --> 00:53:03,120 you know, having the textures 1138 00:53:03,120 --> 00:53:08,440 of those julienned carrots versus chunky potatoes in there... 1139 00:53:09,680 --> 00:53:12,320 ..it is unbelievable. 1140 00:53:12,320 --> 00:53:13,960 Thank you. 1141 00:53:13,960 --> 00:53:18,760 This is why we audition thousands of people every year - 1142 00:53:18,760 --> 00:53:21,160 to find this. 1143 00:53:22,360 --> 00:53:25,120 It is bloody delicious. 1144 00:53:26,600 --> 00:53:30,680 This is competition-winning food. Stop. 1145 00:53:30,680 --> 00:53:32,160 Oh, my goodness. Thank you. Well done. 1146 00:53:32,160 --> 00:53:35,000 Like, thank you. Thank you so much. Nice one. Well done. 1147 00:53:35,000 --> 00:53:36,080 Whoo! 1148 00:53:38,000 --> 00:53:40,320 I am... I honestly... 1149 00:53:40,320 --> 00:53:42,760 Not in my wildest dreams 1150 00:53:42,760 --> 00:53:47,920 could I have ever imagined such wonderful feedback. 1151 00:53:47,920 --> 00:53:48,960 Um... 1152 00:53:50,960 --> 00:53:52,640 Wow. (LAUGHS) 1153 00:53:56,640 --> 00:54:00,480 Next up, it's none other than Brent. 1154 00:54:00,480 --> 00:54:02,240 Yeah! (APPLAUSE) 1155 00:54:02,240 --> 00:54:06,480 It's a funny feeling walking my food back up to the judges again 1156 00:54:06,480 --> 00:54:08,640 and Jamie Oliver, of course. 1157 00:54:08,640 --> 00:54:11,680 I'm, like, pretty...pretty, like, nervous. 1158 00:54:13,320 --> 00:54:15,320 Alright, mate. What have you made us? 1159 00:54:15,320 --> 00:54:18,960 Uh, righto. So I've got a tamarind-glazed pork chop. 1160 00:54:18,960 --> 00:54:21,000 So carrot puree. 1161 00:54:21,000 --> 00:54:25,280 And then a little crunchy peanut chilli salad number. 1162 00:54:27,320 --> 00:54:29,800 Yeah. Pork chop. Humble. 1163 00:54:30,920 --> 00:54:31,920 Nice. 1164 00:54:54,000 --> 00:54:55,080 Delicious. 1165 00:54:55,080 --> 00:54:58,720 The idea of making carrot, the most humble, 1166 00:54:58,720 --> 00:55:02,120 sort of potentially boring vegetable on the planet interesting... 1167 00:55:03,320 --> 00:55:05,200 Well, you've done that. Yep, for sure. 1168 00:55:06,440 --> 00:55:08,480 I love the way you're thinking, like, fatty pork, 1169 00:55:08,480 --> 00:55:11,480 like, tangy, sort of tart tamarind, you know? 1170 00:55:11,480 --> 00:55:14,440 So there's real intelligence there. 1171 00:55:14,440 --> 00:55:16,760 (EXHALES) Delish. 1172 00:55:16,760 --> 00:55:17,920 Yep. 1173 00:55:17,920 --> 00:55:20,240 Brent, good to have you back. 1174 00:55:20,240 --> 00:55:22,280 Yeah. Good to be back. Great to have you back. 1175 00:55:23,520 --> 00:55:26,320 This dish, it's flat-out flavour, hundred-mile-an-hour. 1176 00:55:27,960 --> 00:55:29,560 Is that your secret weapon, do you think? 1177 00:55:29,560 --> 00:55:30,920 Yep, definitely. 1178 00:55:32,680 --> 00:55:35,120 There's a lot of great stuff. Silky smooth puree. 1179 00:55:35,120 --> 00:55:38,120 The chop, you know, having it sit in that brine 1180 00:55:38,120 --> 00:55:40,960 for the majority of the cook and then putting it over the fire, 1181 00:55:40,960 --> 00:55:44,360 that's just made the texture of it sensational. 1182 00:55:44,360 --> 00:55:47,280 I love that spicy, sour tamarind chilli glaze 1183 00:55:47,280 --> 00:55:51,120 over the top of the perfectly cooked piece of pork chop. 1184 00:55:51,120 --> 00:55:54,680 The miso carrot puree, also really lovely, 1185 00:55:54,680 --> 00:55:57,520 but you do have two really dominant forces in one dish 1186 00:55:57,520 --> 00:56:02,200 and I'd probably say focusing on one really strong idea 1187 00:56:02,200 --> 00:56:04,400 and then letting everything just quietly support it... 1188 00:56:04,400 --> 00:56:05,400 Yeah. 1189 00:56:05,400 --> 00:56:08,480 ..is a really good way of being able to do what you do best - 1190 00:56:08,480 --> 00:56:11,320 flavour - but just making things a little bit more cohesive. 1191 00:56:11,320 --> 00:56:12,680 Yeah. 1192 00:56:12,680 --> 00:56:15,000 I agree with everything Mel just said. 1193 00:56:15,000 --> 00:56:18,880 But I think the most important thing for you today 1194 00:56:18,880 --> 00:56:20,400 was blowing off the cobwebs... 1195 00:56:20,400 --> 00:56:21,720 For sure. 1196 00:56:21,720 --> 00:56:23,440 ..and to start the journey again. 1197 00:56:23,440 --> 00:56:25,800 So, mate, well done. 1198 00:56:25,800 --> 00:56:27,760 Awesome. Thanks, guys. Appreciate it. 1199 00:56:27,760 --> 00:56:29,960 (APPLAUSE) 1200 00:56:31,400 --> 00:56:33,000 Good work, Brent. 1201 00:56:33,000 --> 00:56:34,240 Thank you, brother. 1202 00:56:36,880 --> 00:56:38,080 Alright. 1203 00:56:38,080 --> 00:56:39,760 So next up, Grace. 1204 00:56:39,760 --> 00:56:41,440 Yeah, Grace! (APPLAUSE) 1205 00:56:41,440 --> 00:56:43,560 Cevapi-style spiralled sausage 1206 00:56:43,560 --> 00:56:47,360 with some Turkish bread, a fennel pickle and some goat's cheese. 1207 00:56:47,360 --> 00:56:49,960 There is something universally beautiful about a large... 1208 00:56:49,960 --> 00:56:51,320 (LAUGHS) 1209 00:56:51,320 --> 00:56:52,840 ..curly sausage. (JUDGES LAUGH) 1210 00:56:55,240 --> 00:56:57,880 (POSHLY) People like a good sausage. (NORMALLY) No, that doesn't help me. 1211 00:56:57,880 --> 00:56:59,600 (ALL CACKLE) 1212 00:57:01,720 --> 00:57:04,960 Even if I put a posh accent on it, it still sounded rude. 1213 00:57:04,960 --> 00:57:08,840 Making homemade sausages is not easy, no matter what anyone says. 1214 00:57:08,840 --> 00:57:10,120 Utterly delicious. 1215 00:57:10,120 --> 00:57:11,520 Thank you so much. Really, really good. 1216 00:57:11,520 --> 00:57:13,480 Well done, Grace. Adi. 1217 00:57:13,480 --> 00:57:15,200 (CHEERING AND APPLAUSE) 1218 00:57:15,200 --> 00:57:20,120 I've made a miso ramen with a sesame chilli oil and a cured egg yolk. 1219 00:57:20,120 --> 00:57:21,880 Everything's in there perfectly balanced. 1220 00:57:21,880 --> 00:57:24,280 Alkaline noodles in a 90-minute challenge 1221 00:57:24,280 --> 00:57:26,280 plus that broth - amazing. 1222 00:57:26,280 --> 00:57:27,880 Really, really good. 1223 00:57:27,880 --> 00:57:29,720 Thank you, guys. Thank you. Thank you. 1224 00:57:29,720 --> 00:57:31,080 Antonio. 1225 00:57:31,080 --> 00:57:32,560 (APPLAUSE) 1226 00:57:32,560 --> 00:57:35,520 Raspberry blondie tart with a white chocolate cremeux. 1227 00:57:35,520 --> 00:57:38,440 I always like it when you get, like, you know, a strapping lad, 1228 00:57:38,440 --> 00:57:40,360 tattoos, you know. 1229 00:57:40,360 --> 00:57:41,560 In the wrong situation, 1230 00:57:41,560 --> 00:57:43,800 you could look quite scary, do you know what I mean? 1231 00:57:43,800 --> 00:57:48,000 Yet you knock out this elegant dish with, like, thoughtfulness. 1232 00:57:48,000 --> 00:57:51,280 You've been bothered to put the raspberry dust on one side. 1233 00:57:51,280 --> 00:57:52,840 You've been bothered to contrast that 1234 00:57:52,840 --> 00:57:55,320 with just a little lime zest on the other. 1235 00:57:55,320 --> 00:57:57,120 It's delicious. (APPLAUSE) 1236 00:57:57,120 --> 00:57:58,480 Thank you. 1237 00:57:58,480 --> 00:57:59,560 Jessica. 1238 00:57:59,560 --> 00:58:01,160 (CHEERING AND APPLAUSE) 1239 00:58:01,160 --> 00:58:04,040 I've made a doppio ravioli. 1240 00:58:04,040 --> 00:58:08,560 My husband never cooked, and bought your five-ingredient cookbook 1241 00:58:08,560 --> 00:58:11,000 and every Saturday he makes a dish from it. 1242 00:58:11,000 --> 00:58:13,400 I'm so grateful to you, Jamie. Oh, bless. That... 1243 00:58:13,400 --> 00:58:15,440 I can see you're very emotional. 1244 00:58:15,440 --> 00:58:16,960 Oh, thank you. 1245 00:58:16,960 --> 00:58:19,560 Is that just relief that it's taken this long to get him cooking? 1246 00:58:19,560 --> 00:58:21,280 (ALL LAUGH) Probably. 1247 00:58:21,280 --> 00:58:23,520 15 long years. 1248 00:58:23,520 --> 00:58:25,320 They're beautiful ravioli. Oh. 1249 00:58:25,320 --> 00:58:27,640 I'm getting the pine nuts with the spinach. 1250 00:58:27,640 --> 00:58:30,200 Very subtle flavours, really delicious, 1251 00:58:30,200 --> 00:58:33,240 and set off by that slightly sweet-and-sour sauce. 1252 00:58:33,240 --> 00:58:34,360 Amazing stuff. 1253 00:58:34,360 --> 00:58:36,240 (APPLAUSE) 1254 00:58:38,920 --> 00:58:40,480 Next up, it's Cath. 1255 00:58:40,480 --> 00:58:44,120 (CHEERING AND APPLAUSE) 1256 00:58:45,640 --> 00:58:47,000 Here we go. 1257 00:58:48,120 --> 00:58:49,360 Oh, man. 1258 00:58:50,840 --> 00:58:53,200 My first cook was very stressful. 1259 00:58:53,200 --> 00:58:55,880 I was in such a rush, 1260 00:58:55,880 --> 00:58:59,600 so I'm a little bit nervous about my ragu. 1261 00:59:04,560 --> 00:59:05,960 (SIGHS) 1262 00:59:17,520 --> 00:59:21,360 MELISSA: Cath, I can see the fruits of your labour on your apron. 1263 00:59:21,360 --> 00:59:24,120 Yes. Yeah. Yeah. But what's the dish? 1264 00:59:24,120 --> 00:59:29,440 It's a pork ragu with pangrattato and fettuccine pasta. 1265 00:59:34,120 --> 00:59:35,200 Oh, goodness. 1266 00:59:35,200 --> 00:59:36,760 So, um, I'm 54. 1267 00:59:39,480 --> 00:59:42,720 I've got two older daughters, 23 and 20. 1268 00:59:44,480 --> 00:59:47,680 I've loved being a mum, so it's just been the best thing. 1269 00:59:49,000 --> 00:59:52,040 So, this journey now, it's "Where is it for Cath?" 1270 00:59:53,040 --> 00:59:56,720 So I said to my family, I've got an announcement 1271 00:59:56,720 --> 01:00:00,240 and I just said, "Right, that's it. I'm...I'm...I'm doing it." 1272 01:00:00,240 --> 01:00:02,520 And they was, you know, cry... 1273 01:00:02,520 --> 01:00:05,240 My daughter was crying and we were just screaming. 1274 01:00:05,240 --> 01:00:07,280 My dog was going crazy. 1275 01:00:07,280 --> 01:00:08,320 (ALL LAUGH) 1276 01:00:08,320 --> 01:00:11,360 It was just a really joyous moment, 1277 01:00:11,360 --> 01:00:13,040 Amazing. I love it. Yeah. 1278 01:00:17,240 --> 01:00:19,040 The pasta's really good work. 1279 01:00:20,600 --> 01:00:22,640 I love that you did it a little bit thicker. 1280 01:00:22,640 --> 01:00:24,640 It was nice and al dente. 1281 01:00:25,920 --> 01:00:28,040 The ragu is tasty. 1282 01:00:28,040 --> 01:00:29,600 It's...it's nice. 1283 01:00:30,640 --> 01:00:34,080 But it feels to me, it's falling a little bit shy. 1284 01:00:34,080 --> 01:00:35,800 Yeah, sure. 1285 01:00:35,800 --> 01:00:37,240 It's always gonna be a struggle 1286 01:00:37,240 --> 01:00:40,920 to make the best version of a ragu in 90 minutes. 1287 01:00:40,920 --> 01:00:45,760 So I think the lesson here for you is choosing the right dish... 1288 01:00:45,760 --> 01:00:47,240 Mm. ..for the right cook. 1289 01:00:47,240 --> 01:00:48,680 Yeah, yep. 1290 01:00:51,160 --> 01:00:53,280 This is great advice from Jock. Oh, absolutely. 1291 01:00:53,280 --> 01:00:55,520 I think, like, the fundamentals are all there 1292 01:00:55,520 --> 01:00:57,840 but the secret ingredient, of course, is time, 1293 01:00:57,840 --> 01:01:00,800 which you didn't have, but I love your enthusiasm. 1294 01:01:00,800 --> 01:01:06,440 And I think this whole experience is about growing and soaking it all up 1295 01:01:06,440 --> 01:01:07,800 and challenging yourself. 1296 01:01:07,800 --> 01:01:10,000 I think you're in for a really good ride. 1297 01:01:10,000 --> 01:01:11,320 Thanks. Thank you. 1298 01:01:11,320 --> 01:01:13,080 Cath, I bloody love ya. 1299 01:01:13,080 --> 01:01:17,400 Like, your passion, your energy, like, it's full throttle. 1300 01:01:17,400 --> 01:01:18,920 That's where it needs to be. 1301 01:01:18,920 --> 01:01:21,440 This is the start of the journey for you 1302 01:01:21,440 --> 01:01:23,200 and I'm keen to see what's next. 1303 01:01:23,200 --> 01:01:25,080 Can't wait. Thanks, Andy. Thanks, guys. 1304 01:01:25,080 --> 01:01:27,080 Thank you. Thanks. (CHEERING AND APPLAUSE) 1305 01:01:31,800 --> 01:01:32,800 Theo. 1306 01:01:34,680 --> 01:01:39,240 Burnt cauliflower on a tomato romesco sauce 1307 01:01:39,240 --> 01:01:41,080 and soak it up with some pita bread. 1308 01:01:41,080 --> 01:01:45,280 JAMIE: I love that kind of flavour you get from the burnt leaves. 1309 01:01:45,280 --> 01:01:46,960 We haven't seen the burnt leaves, 1310 01:01:46,960 --> 01:01:49,880 you know, so I think possibly you've overtrimmed it. 1311 01:01:49,880 --> 01:01:52,080 Yep. But delicious food nonetheless. 1312 01:01:52,080 --> 01:01:54,800 This might be bread of the day. Fantastic. 1313 01:01:54,800 --> 01:01:55,880 Thank you. 1314 01:01:57,520 --> 01:01:58,800 Andrea. 1315 01:01:58,800 --> 01:02:00,160 Let's go! 1316 01:02:00,160 --> 01:02:03,040 Homemade potato gnocchi with fresh tomato sauce. 1317 01:02:03,040 --> 01:02:07,320 I've seen nonnas picking these little bits of skin out. 1318 01:02:07,320 --> 01:02:08,720 I'm all in for rustic cooking, 1319 01:02:08,720 --> 01:02:11,640 but in a way that skin is getting in the way 1320 01:02:11,640 --> 01:02:15,640 of that kind of cloudy, pouffy gnocchi with a lovely tomato sauce. 1321 01:02:15,640 --> 01:02:18,200 Thank you very much. Cheers. ANDY: Nice one, Andrea. 1322 01:02:21,400 --> 01:02:23,680 The next dish we'd like to taste belongs to Rue. 1323 01:02:23,680 --> 01:02:25,120 Yeah, Rue! 1324 01:02:27,160 --> 01:02:30,320 I am...happy sad. 1325 01:02:30,320 --> 01:02:31,880 (LAUGHS) 1326 01:02:31,880 --> 01:02:33,800 I don't even know if that's a thing 1327 01:02:33,800 --> 01:02:35,640 but I'm happy sad. 1328 01:02:35,640 --> 01:02:39,520 I am happy that I've been able to have everything on the plate. 1329 01:02:40,520 --> 01:02:44,800 I'm sad that I have a wonky tart shell. 1330 01:02:44,800 --> 01:02:47,000 So I... 1331 01:02:47,000 --> 01:02:48,000 (LAUGHS) 1332 01:02:48,000 --> 01:02:49,440 ..I am embarrassed. 1333 01:02:52,560 --> 01:02:54,040 Rue... 1334 01:02:54,040 --> 01:02:57,240 ..what is your secret-weapon dish, please? 1335 01:02:57,240 --> 01:03:01,040 I have made a chocolate and hazelnut tart. 1336 01:03:02,880 --> 01:03:06,080 With, obviously, a tart shell that has character. 1337 01:03:06,080 --> 01:03:08,880 So, yeah. (LAUGHS) 1338 01:03:08,880 --> 01:03:11,480 I'm gonna take the dent just to put you out of your misery. 1339 01:03:11,480 --> 01:03:13,440 OK, OK. Perfect. 1340 01:03:22,360 --> 01:03:24,280 So talk me through the layers 1341 01:03:24,280 --> 01:03:26,760 before I put it into my mouth. 1342 01:03:26,760 --> 01:03:29,880 So pretty much, like, my inspiration was actually my mum. 1343 01:03:31,400 --> 01:03:33,760 She used to buy Ferrero Rocher when we were really young. 1344 01:03:33,760 --> 01:03:37,800 So I have a crunchy feuilletine layer, 1345 01:03:37,800 --> 01:03:40,480 hazelnut and milk chocolate ganache, 1346 01:03:40,480 --> 01:03:45,080 and also a white chocolate and hazelnut whipped ganache on the top. 1347 01:03:49,680 --> 01:03:50,760 (SIGHS) 1348 01:03:52,760 --> 01:03:54,560 Go on, girl. Absolutely amazing. 1349 01:03:56,920 --> 01:03:59,160 It starts with that pastry case. 1350 01:03:59,160 --> 01:04:02,120 There was a dent, but it is fine, perfectly cooked. 1351 01:04:02,120 --> 01:04:03,760 But then you've got these different layers 1352 01:04:03,760 --> 01:04:06,120 that gives you the complexity, it gives you the contrast. 1353 01:04:07,160 --> 01:04:11,000 But very often when you do that, you get sweet, sweet, sweet 1354 01:04:11,000 --> 01:04:14,760 and actually so much sweet that it almost just is noisy. 1355 01:04:16,040 --> 01:04:18,080 And I think your restraint on the sugar 1356 01:04:18,080 --> 01:04:20,680 has given you this ability to really taste the nuts 1357 01:04:20,680 --> 01:04:24,080 and the almost savoury bits and the saltiness in the chocolate. 1358 01:04:25,480 --> 01:04:28,120 Delicious. Well done. I love it. Thank you so much. 1359 01:04:30,800 --> 01:04:33,440 This is so good. Very, very good. 1360 01:04:33,440 --> 01:04:35,880 Where did you come from? Zimbabwe. 1361 01:04:35,880 --> 01:04:37,240 This is... (ALL LAUGH) 1362 01:04:37,240 --> 01:04:39,600 Honestly, the feuilletine 1363 01:04:39,600 --> 01:04:43,080 is crispier and more delicate than Ferrero Rocher. 1364 01:04:44,400 --> 01:04:45,960 And then you hit that ganache 1365 01:04:45,960 --> 01:04:49,360 and it's like savoury and rich 1366 01:04:49,360 --> 01:04:50,920 and decadent. 1367 01:04:50,920 --> 01:04:55,040 This is exceptional work, Rue. Well done. 1368 01:04:55,040 --> 01:04:56,280 Thank you so much. 1369 01:04:57,960 --> 01:05:01,360 The nostalgic trip of Ferrero Rocher... 1370 01:05:03,000 --> 01:05:06,360 ..you distilled into something elegant and... 1371 01:05:07,680 --> 01:05:09,280 Better. ..better. 1372 01:05:09,280 --> 01:05:10,440 It's better. Better. 1373 01:05:13,600 --> 01:05:14,640 Well done. 1374 01:05:14,640 --> 01:05:16,040 Yay! 1375 01:05:16,040 --> 01:05:17,960 Thank you. Thank you. Thank you so much. 1376 01:05:17,960 --> 01:05:19,200 Thank you. 1377 01:05:22,560 --> 01:05:24,160 Congratulations. 1378 01:05:24,160 --> 01:05:25,360 So proud of you. 1379 01:05:25,360 --> 01:05:27,040 You're safe here, hey? 1380 01:05:27,040 --> 01:05:30,120 I'm so proud of you. 1381 01:05:30,120 --> 01:05:32,360 Righto, Ralph. Let's go, matey. 1382 01:05:32,360 --> 01:05:34,000 (CHEERING AND APPLAUSE) 1383 01:05:34,000 --> 01:05:35,680 Yoo! 1384 01:05:36,680 --> 01:05:38,160 RALPH: Looking at Jamie Oliver, 1385 01:05:38,160 --> 01:05:41,000 one of the best chefs who knows his pasta very well, 1386 01:05:41,000 --> 01:05:42,960 especially egg yolk ravioli. 1387 01:05:42,960 --> 01:05:47,560 I'm thinking if the egg yolk doesn't run...I'm done. 1388 01:05:48,720 --> 01:05:53,120 Like, I'm gonna fall. I'm gonna cry. I might pass out. I am done. 1389 01:05:53,120 --> 01:05:54,200 Ralph. 1390 01:05:54,200 --> 01:05:55,680 Yes. Righto, mate. What have you cooked? 1391 01:05:55,680 --> 01:05:59,320 So I've made a ricotta and egg yolk ravioli in a brown butter sage sauce. 1392 01:06:00,560 --> 01:06:02,880 Egg yolk raviolis. 1393 01:06:02,880 --> 01:06:04,120 Yes. 1394 01:06:04,120 --> 01:06:06,080 Live or die... 1395 01:06:06,080 --> 01:06:07,120 Yep. 1396 01:06:07,120 --> 01:06:08,400 ..on this moment. 1397 01:06:10,400 --> 01:06:11,720 (SOFTLY) Can I come closer? 1398 01:06:11,720 --> 01:06:13,520 Mate, get in there. 1399 01:06:13,520 --> 01:06:14,600 Get in there. 1400 01:06:18,360 --> 01:06:19,840 RALPH: Come on. 1401 01:06:29,960 --> 01:06:31,440 ANNOUNCER: In the mood to cook? 1402 01:06:31,440 --> 01:06:32,480 Grab your aprons 1403 01:06:32,480 --> 01:06:36,120 and try these delicious MasterChef-approved recipes 1404 01:06:36,120 --> 01:06:37,560 on 10 play. 1405 01:06:42,080 --> 01:06:44,760 So Ralph... Yes. 1406 01:06:45,920 --> 01:06:48,120 Egg yolk raviolis. Yes. 1407 01:06:49,200 --> 01:06:51,880 Live or die on this moment. 1408 01:06:51,880 --> 01:06:54,360 Can I come closer? ANDY: Get in there. 1409 01:06:54,360 --> 01:06:55,960 Get in there. 1410 01:06:57,680 --> 01:06:59,600 RALPH: Come on. 1411 01:06:59,600 --> 01:07:01,320 (SUSPENSEFUL MUSIC) 1412 01:07:04,560 --> 01:07:08,160 JAMIE: Ooh! You've still got it. There it is, mate. 1413 01:07:08,160 --> 01:07:10,160 (CHEERING AND APPLAUSE) Yeah! 1414 01:07:10,160 --> 01:07:11,720 Thank God. 1415 01:07:11,720 --> 01:07:13,880 (JAMIE LAUGHS) 1416 01:07:13,880 --> 01:07:16,240 Why on earth did you do that for your first dish? 1417 01:07:16,240 --> 01:07:18,680 Are you mad? I like pressure, I guess. 1418 01:07:18,680 --> 01:07:21,040 I mean, I like the fact that you're not frightened. 1419 01:07:44,800 --> 01:07:46,880 Delicious and very brave. 1420 01:07:48,360 --> 01:07:49,880 Ravioli is always tricky 1421 01:07:49,880 --> 01:07:52,400 'cause you're putting two bits of pasta together 1422 01:07:52,400 --> 01:07:53,400 and they're gonna swell. 1423 01:07:53,400 --> 01:07:56,280 So you did all of that really technically, beautiful. 1424 01:07:56,280 --> 01:07:58,160 It's got simplicity at the heart 1425 01:07:58,160 --> 01:08:00,440 and you really knocked it out of the park. 1426 01:08:00,440 --> 01:08:02,040 Well done. Thanks. 1427 01:08:02,040 --> 01:08:04,120 Mate, very good. 1428 01:08:04,120 --> 01:08:06,400 Getting it perfect like that 1429 01:08:06,400 --> 01:08:08,800 where the egg yolk is just oozing out 1430 01:08:08,800 --> 01:08:10,720 is half the battle, right? 1431 01:08:10,720 --> 01:08:14,200 I'm so excited as to what you're gonna cook us 1432 01:08:14,200 --> 01:08:15,360 over the next few months 1433 01:08:15,360 --> 01:08:18,520 because that is a job very well done, mate. 1434 01:08:18,520 --> 01:08:20,000 Thank you so much. Thank you, guys. 1435 01:08:20,000 --> 01:08:21,600 (CHEERING AND APPLAUSE) 1436 01:08:23,600 --> 01:08:25,680 Good job, mate. 1437 01:08:25,680 --> 01:08:27,120 Malissa, let's go. 1438 01:08:29,240 --> 01:08:32,320 Prawn and ricotta tortellini with a seafood bisque. 1439 01:08:40,960 --> 01:08:43,440 You can't stop looking at Jamie Oliver, can you? 1440 01:08:43,440 --> 01:08:45,480 I know. (LAUGHS) 1441 01:08:45,480 --> 01:08:49,160 That harmony between cheese and seafood isn't an easy one. 1442 01:08:49,160 --> 01:08:50,240 No. 1443 01:08:50,240 --> 01:08:52,200 So you've picked the right cheese to do. 1444 01:08:52,200 --> 01:08:53,760 Also the bisque is traditionally French, 1445 01:08:53,760 --> 01:08:56,200 so I quite like the way you've done your take on it. 1446 01:08:56,200 --> 01:08:58,320 Absolutely delicious. Thank you. 1447 01:08:58,320 --> 01:09:01,800 Next up, it's...Robbie. 1448 01:09:01,800 --> 01:09:03,080 ROBBIE: Curried chilli crab. 1449 01:09:03,080 --> 01:09:05,400 The galangal is the forefront for me 1450 01:09:05,400 --> 01:09:08,760 and it really speaks to you knowing this produce 1451 01:09:08,760 --> 01:09:10,360 and knowing these flavours. 1452 01:09:10,360 --> 01:09:11,560 An absolute party in your mouth. 1453 01:09:11,560 --> 01:09:14,480 Those two bits of beautiful meat I had were so juicy. 1454 01:09:14,480 --> 01:09:15,920 Try some of that frybread. Oh! 1455 01:09:15,920 --> 01:09:17,280 That's where it's at. 1456 01:09:17,280 --> 01:09:19,480 But that is just perfect. Nice and spongy. 1457 01:09:21,920 --> 01:09:23,320 Exciting flavours. 1458 01:09:23,320 --> 01:09:25,040 Thank you very much. Thank you. 1459 01:09:25,040 --> 01:09:26,320 You did well, mate. 1460 01:09:26,320 --> 01:09:28,880 Next up, Rhiannon. 1461 01:09:28,880 --> 01:09:30,560 (CHEERING AND APPLAUSE) 1462 01:09:30,560 --> 01:09:34,320 Korean chicken bao buns with a finger lime sauce 1463 01:09:34,320 --> 01:09:35,560 and a pickled cucumber. 1464 01:09:35,560 --> 01:09:37,880 The chicken's bad-ass. 1465 01:09:37,880 --> 01:09:41,120 The spicy sauce is, like, giving me a proper little kickin'. 1466 01:09:41,120 --> 01:09:43,600 Give me a sofa. Couple of beers. 1467 01:09:43,600 --> 01:09:45,720 I'm all yours, mate. Thank you so much. 1468 01:09:45,720 --> 01:09:46,960 Thank you. 1469 01:09:48,160 --> 01:09:49,640 Declan. Let's go. 1470 01:09:50,960 --> 01:09:53,000 Coconut chilli kingfish curry. 1471 01:09:53,000 --> 01:09:55,160 What style of curry would you call this? 1472 01:09:55,160 --> 01:09:58,320 I'd say it's a Northern Beaches curry. 1473 01:09:58,320 --> 01:10:01,080 There you go. That's perfect. Straight out of Freshwater. 1474 01:10:01,080 --> 01:10:04,400 Perfect. Perfect. Straight out of Freshwater. 1475 01:10:04,400 --> 01:10:06,760 They're printing the T-shirts already. 1476 01:10:07,760 --> 01:10:09,000 I really love it. 1477 01:10:09,000 --> 01:10:12,240 I'm delighted by how expertly you've cooked that fish. 1478 01:10:12,240 --> 01:10:15,360 Honestly, that curry is very, very good. 1479 01:10:15,360 --> 01:10:16,840 Awesome, Declan. Thank you, guys. 1480 01:10:18,280 --> 01:10:21,440 Thanks, guys. Thanks, guys. 1481 01:10:22,760 --> 01:10:24,640 Next up, Alice. 1482 01:10:27,160 --> 01:10:32,320 I'm the last one and I've created a dish that is new to the judges. 1483 01:10:33,520 --> 01:10:36,040 Wow! Oh, hey. Oh! 1484 01:10:38,320 --> 01:10:42,760 The moon-chi is a modern-day version of a Chinese mooncake. 1485 01:10:42,760 --> 01:10:45,240 It's kind of my own invention. 1486 01:10:47,440 --> 01:10:51,120 So I'm just hoping that the judges will like it. 1487 01:10:54,320 --> 01:10:56,240 Alice, what have you made us? 1488 01:10:56,240 --> 01:10:59,920 A chestnut mooncake mochi, or a moon-chi. 1489 01:11:01,600 --> 01:11:02,960 Moon-chi. (CHUCKLES) 1490 01:11:02,960 --> 01:11:05,000 I just made that up. Alice, who are you? 1491 01:11:05,000 --> 01:11:06,400 What do you do? 1492 01:11:06,400 --> 01:11:08,960 Um, basically do a lot of economics research, 1493 01:11:08,960 --> 01:11:11,000 look at financial risk around the world 1494 01:11:11,000 --> 01:11:13,440 and advise financial companies. 1495 01:11:13,440 --> 01:11:14,440 Wow. 1496 01:11:15,640 --> 01:11:17,080 Where did you study? 1497 01:11:17,080 --> 01:11:19,680 I went to Harvard and Stanford. 1498 01:11:19,680 --> 01:11:21,880 Of course you did. Yeah, there you go. 1499 01:11:21,880 --> 01:11:23,320 Here we are. OK. 1500 01:11:23,320 --> 01:11:25,960 And so between that and food, 1501 01:11:25,960 --> 01:11:28,720 has food been in parallel with this? 1502 01:11:28,720 --> 01:11:31,320 Food has been in parallel. 1503 01:11:31,320 --> 01:11:35,200 You know, so much of my work is the brain and food is the heart. 1504 01:11:36,560 --> 01:11:39,400 And I would love to find a way to marry the two... 1505 01:11:41,120 --> 01:11:43,080 ..because they are very much who I am. 1506 01:11:43,080 --> 01:11:44,920 Damn. Stop it. 1507 01:11:44,920 --> 01:11:46,960 You're gonna make me cry. Seriously. 1508 01:11:46,960 --> 01:11:48,440 (LAUGHS) I'm done. 1509 01:11:48,440 --> 01:11:51,480 We've just pulled another one to our side. 1510 01:11:51,480 --> 01:11:54,000 It's like there's one more of us and one less of them. 1511 01:11:54,000 --> 01:11:56,000 I love it. (LAUGHS) 1512 01:11:56,000 --> 01:11:58,760 And so you've made something I've never heard of here. 1513 01:11:59,760 --> 01:12:01,080 So a moon-chi. 1514 01:12:01,080 --> 01:12:03,320 So obviously it's a cross between a mooncake and mochi. 1515 01:12:03,320 --> 01:12:05,480 Yes. I just want to try it. 1516 01:12:05,480 --> 01:12:07,600 (TENSE MUSIC) 1517 01:12:43,040 --> 01:12:46,080 JOCK: So you've made something I've never heard of - a moon-chi. 1518 01:12:46,080 --> 01:12:48,800 It's a cross between a mooncake and a mochi. 1519 01:13:00,920 --> 01:13:02,120 I love it. 1520 01:13:02,120 --> 01:13:04,400 I've never had anything like that before. 1521 01:13:05,520 --> 01:13:09,840 As an equation, as a set of sums, like, it's equal. 1522 01:13:09,840 --> 01:13:11,480 It balances. 1523 01:13:12,880 --> 01:13:14,520 You've got this kind of 'squadge' 1524 01:13:14,520 --> 01:13:16,320 but then you got the crunch of the tuile. 1525 01:13:16,320 --> 01:13:18,640 The tuile's not a garnish. It's like it's needed. 1526 01:13:18,640 --> 01:13:20,720 It's like there's that contrast. 1527 01:13:20,720 --> 01:13:25,000 The chestnuts are almost savoury but then you've got the...the sweetness 1528 01:13:25,000 --> 01:13:27,760 and then the perfume of the beautiful fruit around it. 1529 01:13:29,120 --> 01:13:31,080 Delicious. Really, really tasty. 1530 01:13:31,080 --> 01:13:32,320 Thank you, Jamie. Well done. 1531 01:13:32,320 --> 01:13:33,520 Thank you very much. 1532 01:13:33,520 --> 01:13:38,880 I think your secret weapon is the way you think about food. 1533 01:13:38,880 --> 01:13:41,880 Everything that's on the plate is carefully considered. 1534 01:13:41,880 --> 01:13:45,200 The moon-chis themselves, the thickness of the skin, 1535 01:13:45,200 --> 01:13:46,760 the bounce of the skin, 1536 01:13:46,760 --> 01:13:50,400 using chestnuts just to mimic that egg yolk texture 1537 01:13:50,400 --> 01:13:53,280 of a mooncake is very impressive. 1538 01:13:55,040 --> 01:13:56,640 That's exceptional. 1539 01:13:58,320 --> 01:14:00,520 It's clear you have the brain and the conviction 1540 01:14:00,520 --> 01:14:02,440 to do anything you want to do. 1541 01:14:02,440 --> 01:14:04,720 This is very, very exciting. 1542 01:14:04,720 --> 01:14:06,400 Thank you so much. Thank you. 1543 01:14:06,400 --> 01:14:07,800 Congratulations, Alice. 1544 01:14:25,320 --> 01:14:29,000 Well, well, well, what a way to start the competition, eh? 1545 01:14:29,000 --> 01:14:30,280 Yes. 1546 01:14:30,280 --> 01:14:32,680 It was a brilliant day 1547 01:14:32,680 --> 01:14:35,160 and I think, Jamie, 1548 01:14:35,160 --> 01:14:37,400 everybody here would agree with me, 1549 01:14:37,400 --> 01:14:41,480 having you in this kitchen is the biggest thrill, mate. 1550 01:14:41,480 --> 01:14:43,360 Yep. 1551 01:14:43,360 --> 01:14:45,200 It's been my pleasure, honestly. 1552 01:14:45,200 --> 01:14:47,800 The level of cooking has been fantastic. 1553 01:14:49,440 --> 01:14:52,400 So much variety in the food that you've done, 1554 01:14:52,400 --> 01:14:54,040 so many skills shown. 1555 01:14:54,040 --> 01:14:55,760 Yeah. Amazing flavours. 1556 01:14:55,760 --> 01:14:57,200 Brilliant. 1557 01:14:58,400 --> 01:15:01,320 And the best news is it's not over yet. 1558 01:15:02,880 --> 01:15:04,800 Jamie's gonna be joining us again. 1559 01:15:04,800 --> 01:15:07,720 What? Tomorrow. 1560 01:15:07,720 --> 01:15:09,520 (CHEERING AND APPLAUSE) 1561 01:15:09,520 --> 01:15:11,080 We gonna do some cooking. 1562 01:15:11,080 --> 01:15:13,880 Oh, yeah! (CHUCKLES) 1563 01:15:13,880 --> 01:15:17,520 Now, I bet you're all itching to know what's in here. 1564 01:15:19,600 --> 01:15:23,680 But only one of you will have that itch scratched. 1565 01:15:25,160 --> 01:15:29,480 Three of your dishes really blew our minds. 1566 01:15:32,040 --> 01:15:33,600 The first one was cooked by... 1567 01:15:35,640 --> 01:15:36,920 ..Alice. 1568 01:15:36,920 --> 01:15:38,720 (CHEERING AND APPLAUSE) 1569 01:15:45,560 --> 01:15:46,920 The next dish... 1570 01:15:48,200 --> 01:15:49,960 ..was cooked by... 1571 01:15:53,200 --> 01:15:54,200 ..Rue. 1572 01:15:54,200 --> 01:15:56,000 (CHEERING AND APPLAUSE) 1573 01:16:04,040 --> 01:16:06,320 And the final dish we loved... 1574 01:16:07,800 --> 01:16:09,120 ..was cooked by... 1575 01:16:13,560 --> 01:16:15,240 ..Larissa. 1576 01:16:15,240 --> 01:16:17,520 (CHEERING AND APPLAUSE) 1577 01:16:23,720 --> 01:16:24,760 Larissa... 1578 01:16:26,040 --> 01:16:30,120 ..you couldn't have fit more emotion in that bowl if you tried. 1579 01:16:30,120 --> 01:16:31,240 (MELISSA LAUGHS) 1580 01:16:31,240 --> 01:16:34,440 That's the kind of food that we crave in this kitchen 1581 01:16:34,440 --> 01:16:39,880 and the kind of food worthy of a secret advantage. 1582 01:16:39,880 --> 01:16:41,440 Congratulations, Larissa! 1583 01:16:41,440 --> 01:16:43,320 (CHEERING AND APPLAUSE) Larissa! 1584 01:16:43,320 --> 01:16:45,680 Oh, my God! CATH: Oh, wow! 1585 01:16:53,680 --> 01:16:56,600 Larissa! How did that feel? 1586 01:16:57,640 --> 01:16:59,120 I... (STAMMERS) 1587 01:16:59,120 --> 01:17:00,800 Honestly, like, I'm floored. 1588 01:17:02,800 --> 01:17:05,640 Last night I was laying in bed, I'm like, "How did I get here? 1589 01:17:07,600 --> 01:17:08,840 "What am I doing here?" 1590 01:17:08,840 --> 01:17:10,480 (STAMMERS) And I am floored. 1591 01:17:10,480 --> 01:17:11,880 Thank you. 1592 01:17:11,880 --> 01:17:13,480 (EXHALES) 1593 01:17:14,680 --> 01:17:19,200 The biggest secret advantage that this competition has ever seen. 1594 01:17:20,560 --> 01:17:21,880 It is all yours. 1595 01:17:21,880 --> 01:17:23,520 Oh, my God. 1596 01:17:23,520 --> 01:17:24,920 But... 1597 01:17:25,920 --> 01:17:27,120 ..only you... 1598 01:17:27,120 --> 01:17:30,120 ..are about to find out what it is. 1599 01:17:30,120 --> 01:17:31,280 Wow! 1600 01:17:31,280 --> 01:17:33,800 So all of you other scallywags... 1601 01:17:33,800 --> 01:17:35,160 Yeah. ..see ya later. 1602 01:17:35,160 --> 01:17:36,600 Bye-bye. 1603 01:17:36,600 --> 01:17:38,880 (CHEERING AND APPLAUSE) 1604 01:17:44,000 --> 01:17:45,480 What?! (CHUCKLES) 1605 01:17:45,480 --> 01:17:46,560 Oh, hey. 1606 01:17:46,560 --> 01:17:49,600 Oh, my God, it's so lonely here. (CHUCKLES) 1607 01:17:52,360 --> 01:17:53,720 (SOFTLY) Oh, wow! 1608 01:17:54,920 --> 01:17:57,160 It's gone quiet all of a sudden, hasn't it? 1609 01:17:57,160 --> 01:17:58,560 Very quiet. (CHUCKLES) 1610 01:18:00,360 --> 01:18:04,440 Righto, Larissa, we have been teasing this all day. 1611 01:18:04,440 --> 01:18:06,800 You ready to find out what it is? Yes. 1612 01:18:06,800 --> 01:18:07,840 Come on up. 1613 01:18:12,120 --> 01:18:14,840 So this is... 1614 01:18:20,680 --> 01:18:23,520 ..the Second Chance Apron. 1615 01:18:24,840 --> 01:18:27,080 Yeah, we said it was big and it is big. 1616 01:18:29,120 --> 01:18:30,680 So this apron... 1617 01:18:30,680 --> 01:18:32,240 ..it means... 1618 01:18:33,520 --> 01:18:36,000 ..that if you're ever eliminated from the competition, 1619 01:18:36,000 --> 01:18:40,600 you get the chance to cook again to get back in... 1620 01:18:40,600 --> 01:18:41,760 Wow. 1621 01:18:41,760 --> 01:18:43,680 ..in the very next elimination. 1622 01:18:43,680 --> 01:18:45,960 That's huge. That is huge. 1623 01:18:47,560 --> 01:18:49,800 That is never heard of before. 1624 01:18:49,800 --> 01:18:50,880 OK. 1625 01:18:50,880 --> 01:18:55,120 You could not get a bigger advantage in this kitchen ever. 1626 01:18:58,360 --> 01:19:00,560 This apron has to remain a secret. 1627 01:19:00,560 --> 01:19:02,080 OK. 1628 01:19:02,080 --> 01:19:03,800 You cannot tell a soul. 1629 01:19:03,800 --> 01:19:05,600 OK. Promise? 1630 01:19:05,600 --> 01:19:07,640 Promise. Pinky promise. All the pinky promises. 1631 01:19:07,640 --> 01:19:09,720 Yes, I got you. Take it now. 1632 01:19:09,720 --> 01:19:11,320 Hide it. 1633 01:19:11,320 --> 01:19:13,440 And we will see you tomorrow. 1634 01:19:13,440 --> 01:19:15,800 Lastly, congratulations. Thank you. 1635 01:19:15,800 --> 01:19:17,200 Well done. Thank you so much, guys. 1636 01:19:17,200 --> 01:19:19,000 See you tomorrow, Larissa. Thank you. 1637 01:19:19,000 --> 01:19:20,080 See ya. See ya. 1638 01:19:20,080 --> 01:19:21,080 Cook, girl. 1639 01:19:22,920 --> 01:19:26,160 I'm dying to tell everyone but I can't say anything. 1640 01:19:26,160 --> 01:19:27,600 I have to keep my mouth shut. 1641 01:19:27,600 --> 01:19:29,080 That's hard for me. 1642 01:19:33,480 --> 01:19:34,800 (SOFTLY) No way. 1643 01:19:36,160 --> 01:19:37,360 No way! 1644 01:19:37,360 --> 01:19:40,440 ANNOUNCER: Tomorrow night on MasterChef Australia... 1645 01:19:40,440 --> 01:19:41,840 No! 1646 01:19:41,840 --> 01:19:45,400 ..more secrets and surprises are in store... 1647 01:19:45,400 --> 01:19:46,440 Oh, my God! 1648 01:19:47,600 --> 01:19:50,760 This fills me with equal quantities of excitement... 1649 01:19:50,760 --> 01:19:51,760 And anxiety? 1650 01:19:51,760 --> 01:19:52,840 ..and fear. 1651 01:19:52,840 --> 01:19:55,440 ..as our home cooks tackle a challenge 1652 01:19:55,440 --> 01:19:58,520 faced by every household around the country. 1653 01:19:58,520 --> 01:20:01,280 Let's go. Hustle, hustle! 1654 01:20:01,280 --> 01:20:02,880 Oh! 1655 01:20:02,880 --> 01:20:03,960 And... 1656 01:20:03,960 --> 01:20:05,840 A once-in-a-lifetime opportunity... 1657 01:20:05,840 --> 01:20:06,840 Ooh! 1658 01:20:06,840 --> 01:20:08,520 ..cooking along with none other 1659 01:20:08,520 --> 01:20:09,640 than Jamie Oliver. 1660 01:20:09,640 --> 01:20:10,920 Yeah! 1661 01:20:10,920 --> 01:20:14,560 ..Jamie reveals a secret of his own. 1662 01:20:14,560 --> 01:20:16,960 This is a dish that changed my life. 1663 01:20:33,760 --> 01:20:35,440 Captions by Red Bee Media 123743