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Greatest Day with
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NARRATOR: Previously on
MasterChef Australia...
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Hello!
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..and one familiar face...
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..were welcomed into
the MasterChef family.
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Thank you!
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I never, ever thought
I'd see my name next to this.
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And together with the one and only...
Jamie Oliver!
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(CONTESTANTS SCREAM)
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Whoo!
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..launched a season
of secrets and surprises.
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Oh, my gosh!
I've got to stop shaking.
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Oh, so do I.
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So, even I'm shaking.
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The kitchen kicked into high gear.
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Oh!
This is crazy!
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I still haven't come down
from the Jamie high.
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WOMAN: This is wild.
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Fish is my game, Declan is my name.
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(JOCK LAUGHS)
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..as they revealed
their secret-weapon dishes.
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RUE: Chocolate and hazelnut tart.
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A cevapi-style spiral sausage.
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JOCK: A cross between a mooncake
and a mochi.
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I love it.
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And Larissa...
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LARISSA: I've cooked you borscht
and pampushki.
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JAMIE: I love it. Amazing.
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..won the game-changing.
Second Chance Apron.
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If you're ever eliminated
from the competition,
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you get the chance to get back in.
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Tonight, Jamie returns...
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This is a dish that changed my life.
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..and shares secrets of his own.
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But who will impress the judges
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and earn the first chance
at immunity?
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The joyful bit happens next.
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(CONTESTANTS CHEER)
MAN: Come on, guys.
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(ALL TALK AT ONCE)
RUE: Damn!
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Whoo!
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My little short legs
can't even keep up.
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(WOMAN LAUGHS)
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Lead us in, Andrea.
OK.
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CATH: Tonight, Jamie Oliver
is going to be in the kitchen.
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I mean, going to bed last night
was just, "Right, is this real?"
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I'm still buzzing.
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Oh, gee.
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Oh, my God. It is just as exciting
every day, walking in here.
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Door guy. I'm the door guy.
(ALL TALK AT ONCE)
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(CHEERING AND APPLAUSE)
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Morning!
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(SPIRITED MUSIC)
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Come on down!
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WOMAN: What does this mean?
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Morning, everybody.
(WOMAN SIGHS HAPPILY)
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Hi!
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Ah! All fresh-faced.
Yeah, look at 'em go.
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Aw!
Good morning, and welcome back.
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Also, welcome back to
the one and the only Jamie Oliver.
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(CONTESTANTS CHEER)
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How good is it to still
have Jamie with us, eh?
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CONTESTANTS: Yes!
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He's a pretty humble guy,
but make no mistake,
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you are standing in the presence
of a great man.
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I think we all know that.
Yeah.
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Rue, did you ever think that you'd
be cooking for Jamie Oliver,
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but also get the feedback
that you got yesterday?
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Never in my wildest dream.
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But I'm like, "Damn, I have to find
more goodies from the bag."
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Good, it means that you've got
that passion to go even better.
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100%, yes.
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Rhiannon, you excited for today?
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Yeah, I'm always excited.
I can tell.
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(LAUGHTER)
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Every day is a great day, especially
when Jamie's in the kitchen.
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Ah, bless.
Like, it's next level.
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Love it!
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You guys are gonna have
the best day today.
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OK.
Whew!
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Today you're cooking for a place
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in the very first Immunity Challenge
of the season.
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CONTESTANTS: Wow!
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Immunity is the most
valuable thing in this competition.
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If you want a shot at it, you're
gonna have to bring your A-game
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over the next two rounds.
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(SPIRITED MUSIC)
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My time in the MasterChef kitchen
taught me
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that immunity
is the best thing ever.
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You're safe on the gantry,
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look down while everyone else
is sweating bullets.
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I want that so bad.
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Round 1, really simple.
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Just cook us a delicious dish.
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Pantry, garden are both open,
and you can cook whatever you like.
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Sound good?
Yeah, sweet.
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But...?
Here's the kicker.
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(LAUGHTER)
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Always a kicker.
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The time that you have to cook
your dish in round 1...
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..it's one of Jamie's favourites -
it's 15 minutes.
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Oh, no!
(LAUGHTER)
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Oh, my God.
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(LAUGHTER)
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15 minutes is literally nothing,
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especially when you're in
a new kitchen.
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So, yeah, scary.
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Very scary.
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PB and J sandwich.
PB and J! (LAUGHS)
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Alright, Jamie, you've written
a whole book about it.
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What is the secret to
a really good 15-minute dish?
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I think just admitting
what is possible in that time.
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But just because
it's a small amount of time
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doesn't mean you can't achieve
big flavour.
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So just think about that, you know,
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how you're going to achieve
that flavour.
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You know what 60 seconds feels like,
so make it work hard.
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Whatever you've got available
to you,
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pan, grill, use it,
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and try and create layers of flavour
with not much time.
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It is possible.
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This is just another opportunity
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to see how flavour lives
in your life.
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And I'm really hungry to
see what that tastes like.
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So good luck,
and try and be orderly.
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It's going to be hard to impress
Jamie Oliver.
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He's made his reputation
creating simple food
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yet really delicious.
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It's definitely intimidating.
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Only the best five dishes in round 1
will progress to round 2.
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Ooh!
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Jamie, they don't have long,
so would you like to kick them off?
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Yeah, I would. Good luck.
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Your time starts...
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Now!
(ALL YELL)
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(WOMEN SQUEAL)
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15-minutes challenge.
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Wow.
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We all run to the pantry
like chooks.
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Just behind you.
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When I see the clams are there,
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something clicks in my mind
and I say,
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"OK, clams with pasta."
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Pasta.
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Pasta 'cause it's quick,
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and because Jamie Oliver's there.
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He is so known for his Italian food,
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so I know that
he wants someone to make pasta.
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(LAUGHS)
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(DRAMATIC MUSIC)
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You coming to join me this morning?
Yes, hello.
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(LAUGHS)
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I'm making cauliflower puree
on pan-seared scallops.
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15 minutes,
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I'm making mussels
in a white rine...
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..or white wine and cream sauce.
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I'm cooking yukhoe,
which is Korean beef tartare.
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It's sweet enough.
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15 minutes, love this challenge.
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I reckon we get some awesome food
when the time comes down.
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Question is, what would you cook?
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For me, it would be, like,
taking a prime cut
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and doing something
interesting to it,
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at the same time,
making it able to cook quicker,
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and then adding to that.
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How can you create a carb element,
a veggie element, you know,
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pickles or big...
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How are they gonna use flavour bombs
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if they haven't got time
on their side?
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Like, a Thai beef salad.
Oh, yum!
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Do you know what I mean?
Yeah.
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Which is basically
when you take a prime cut
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and then just smash it with flavour.
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Yeah.
You know?
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I mean, what's interesting
about this challenge
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is this is actually answering
a question that lots of Aussies
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have to answer every day,
six, seven o'clock.
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They're hungry.
Yeah.
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There's an amount of effort
they want to do.
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Yeah.
And washing up.
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Yeah.
Yeah.
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And these guys have all been
in that situation.
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So I'm expecting big things.
Little time, big things.
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Yeah.
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Hi, Jessica.
Hi!
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This is like cooking
for my hangry kids.
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(LAUGHS)
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What are us hangry kids
gonna get for dinner tonight?
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I'm making butterflied prawns
with chermoula sauce.
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Beautiful!
Quick cook on the prawns.
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That's it.
Punchy sauce.
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See you later.
That's it.
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Bring it home.
Thank you so much.
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It's a really exciting challenge,
isn't it?
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Yeah.
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Raw cured fish.
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It's a great dish to do
in 15 minutes.
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Tuna, it's a beautiful fish,
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and I feel so privileged
having that at my fingertips.
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(LAUGHS)
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I think working with fish
is one of my strengths.
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I live on the beaches,
I've grown up there,
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and I love working with
the freshest produce.
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So I'll take myself fishing
whenever I'm not on the job site.
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I've always loved building
and working with my hands
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from a very young age,
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working with LEGO blocks
and building little things
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with my grandad.
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Love my job as a carpenter, but I've
always had this passion for food.
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It's my happy place, the kitchen.
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Prawn, chilli, garlic linguine.
Yum.
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So, cooking, good food for family,
friends, my girlfriend,
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and putting love into it,
that's what keeps me going.
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Declan, another fish dish.
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You're setting yourself up
to be the fish guy this season.
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15 minutes,
you can't go wrong with fish.
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It's sort of my spin
on a tuna tartare.
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Should get the crunch
from the bread,
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the nice soft creaminess
from the tartare.
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I'm actually going to
put it in a mould,
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so the tuna at the bottom
will be a little bit more acidic.
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Fantastic.
Bit of saltiness from the capers.
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I don't want to take away
from that tuna, you know?
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I'd eat it sashimi if I could.
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You know what you want to do
and how to do it.
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The only thing is you have
about 12 minutes to finish it.
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(DECLAN LAUGHS)
OK? Keep going.
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00:09:46,680 --> 00:09:49,560
(DRAMATIC MUSIC)
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00:09:49,560 --> 00:09:52,440
We will not being massacring
our fingers today.
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00:09:52,440 --> 00:09:54,320
I cut myself. Nurse!
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I'm making prawn coconut soup.
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00:09:56,760 --> 00:09:58,960
I'm inspired by Thai with this one,
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Thailand.
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00:10:00,320 --> 00:10:01,920
There's not a lot of Thai
in Townsville.
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00:10:01,920 --> 00:10:03,560
There's a couple good Thai places,
yeah,
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but I just want to take Jamie
around the world with my food.
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The pressure is actually getting
that flavour in.
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This garlic is giving me grief.
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00:10:11,440 --> 00:10:13,680
I don't know if I could do it
in 15 minutes.
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00:10:13,680 --> 00:10:16,480
I'm not gonna lie, I feel like
I'm living on the edge a bit,
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00:10:16,480 --> 00:10:19,520
but I'm like, "You know what?
I'm going to give it a crack."
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00:10:19,520 --> 00:10:21,480
Where am I?
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00:10:21,480 --> 00:10:22,640
Rhiannon. How are you?
Yo!
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00:10:22,640 --> 00:10:24,120
I'm excellent.
What are you making?
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00:10:24,120 --> 00:10:27,920
I'm making a prawn coconut soup.
Prawn coconut soup?
245
00:10:27,920 --> 00:10:29,640
Yeah.
Wow, in 15 minutes.
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You're on it.
I'm doing it.
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00:10:32,600 --> 00:10:34,200
You got this?
I got it.
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00:10:34,200 --> 00:10:35,840
Look how stressed you are.
Are you alright?
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00:10:35,840 --> 00:10:37,880
No, my mind's just going,
"Bluh-bluh-bluh-bluh-bluh-bluh."
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(LAUGHS) Let's go.
251
00:10:40,400 --> 00:10:43,160
My mind is just going
a million miles an hour.
252
00:10:43,160 --> 00:10:45,920
but I just have to go
into, like, Mum mode.
253
00:10:45,920 --> 00:10:47,680
Get the family fed, get it done.
254
00:10:47,680 --> 00:10:49,200
I know how to do this.
255
00:10:52,800 --> 00:10:56,560
10 minutes to go. Come on!
WOMAN: Whoo! Arggh!
256
00:10:56,560 --> 00:10:59,280
10 minutes.
257
00:10:59,280 --> 00:11:00,320
Come on!
258
00:11:00,320 --> 00:11:03,400
Oh, my God, this has gone so quick!
259
00:11:03,400 --> 00:11:04,400
How are they going?
260
00:11:04,400 --> 00:11:07,440
Would you like me to tie you up?
Yes, please.
261
00:11:07,440 --> 00:11:09,040
Just don't tell your husband
or boyfriend.
262
00:11:09,040 --> 00:11:11,360
I won't tell him.
Health and safety at all times.
263
00:11:11,360 --> 00:11:12,360
Thank you!
264
00:11:12,360 --> 00:11:13,360
(LAUGHS)
265
00:11:13,360 --> 00:11:16,240
Oh, my God, Jamie Oliver
did my apron up. Oh!
266
00:11:16,240 --> 00:11:19,360
I'm doing cachapas with cheese,
267
00:11:19,360 --> 00:11:21,520
which is like a corn pancake
268
00:11:21,520 --> 00:11:22,880
kind of Venezuelan style.
269
00:11:22,880 --> 00:11:24,200
Cachapas are amazing.
270
00:11:24,200 --> 00:11:26,040
They're sweet,
they're salty, buttery,
271
00:11:26,040 --> 00:11:27,800
and you have a nice dollop of cream.
272
00:11:27,800 --> 00:11:29,920
So, yes, I think it ticks
all the boxes.
273
00:11:31,960 --> 00:11:36,480
My name is Antonio, but my full name
is Antonio Enrique Cruz Vaamonde.
274
00:11:36,480 --> 00:11:40,920
I'm originally from Venezuela
and I moved to Australia in 2015.
275
00:11:40,920 --> 00:11:42,920
(SPEAKS SPANISH)
276
00:11:42,920 --> 00:11:45,720
I grew up, you know, in the kitchen
with my grandma,
277
00:11:45,720 --> 00:11:48,240
always, you know, baking,
you know, pastries.
278
00:11:48,240 --> 00:11:50,800
We pretty much spoke every other day.
279
00:11:50,800 --> 00:11:52,720
It was always about food.
280
00:11:52,720 --> 00:11:55,840
She was just the best cook,
and definitely, you know,
281
00:11:55,840 --> 00:11:58,640
a big part of who I am right now.
282
00:11:58,640 --> 00:12:02,760
She...she passed away
couple of years back,
283
00:12:02,760 --> 00:12:05,920
and I missed my grandmother's funeral
284
00:12:05,920 --> 00:12:09,600
because COVID restrictions wouldn't
allow me to go back to Venezuela.
285
00:12:09,600 --> 00:12:13,240
It's probably one of the hardest
things that have happened in my life,
286
00:12:13,240 --> 00:12:16,520
not being able to go home
and say my final goodbye.
287
00:12:16,520 --> 00:12:19,600
Before she passed away,
she made me promise
288
00:12:19,600 --> 00:12:21,600
that I was going to apply
to MasterChef.
289
00:12:21,600 --> 00:12:25,320
She knows how much food means to me.
(VOICE BREAKS)
290
00:12:25,320 --> 00:12:29,280
And I really just want to do this
for her,
291
00:12:29,280 --> 00:12:31,480
just really want to make her proud.
292
00:12:34,400 --> 00:12:35,400
How are you, buddy?
293
00:12:35,400 --> 00:12:37,560
Good, good.
What have you got going on here?
294
00:12:37,560 --> 00:12:39,120
Sweet corn?
I'm doing cachapas.
295
00:12:39,120 --> 00:12:41,800
So sort of like a corn pancake
with fresh cheese.
296
00:12:41,800 --> 00:12:43,320
I'm doing some mozzarella...
297
00:12:43,320 --> 00:12:46,200
Yeah.
..some feta and some halloumi.
298
00:12:46,200 --> 00:12:48,360
So, you brown it and then cheese...
299
00:12:48,360 --> 00:12:50,480
Turn it and then cheese
and then flip it.
300
00:12:50,480 --> 00:12:52,440
Sort of like a sandwich
kind of thing.
301
00:12:52,440 --> 00:12:55,040
Wow.
Bring it home, man, bring it home.
302
00:12:55,040 --> 00:12:58,520
I would love for the judges and Jamie
to just get a little kick
303
00:12:58,520 --> 00:13:00,920
of what we have in our Latin culture.
304
00:13:00,920 --> 00:13:04,080
And I just really want to do
something real quick and delicious.
305
00:13:04,080 --> 00:13:07,680
Eight minutes, guys, eight minutes!
Arggh! Oh, no.
306
00:13:07,680 --> 00:13:11,120
JAMIE: This fills me with
equal quantities of excitement...
307
00:13:11,120 --> 00:13:12,280
And anxiety?
..happiness and fear.
308
00:13:12,280 --> 00:13:15,200
Yesterday was my signature cook,
309
00:13:15,200 --> 00:13:17,280
which I really nailed,
310
00:13:17,280 --> 00:13:19,560
but I'm not gonna lie,
311
00:13:19,560 --> 00:13:21,560
I'm feeling a little bit of pressure
312
00:13:21,560 --> 00:13:24,600
to bring my game every single cook.
313
00:13:24,600 --> 00:13:27,560
So I'm a little bit nervous.
314
00:13:27,560 --> 00:13:29,640
Hey, Rue.
Hi. How are you?
315
00:13:29,640 --> 00:13:30,800
I'm fantastic.
What's the dish?
316
00:13:30,800 --> 00:13:32,160
What are the flavours?
317
00:13:32,160 --> 00:13:35,240
OK, so I am actually doing
a pan-seared scallop
318
00:13:35,240 --> 00:13:37,360
with garlic and lemon sauce.
319
00:13:37,360 --> 00:13:38,360
Yum.
320
00:13:38,360 --> 00:13:41,320
So I will do my butter,
chuck in my garlic
321
00:13:41,320 --> 00:13:43,600
and quickly do my white wine...
322
00:13:43,600 --> 00:13:44,880
OK.
..and add some cream.
323
00:13:44,880 --> 00:13:48,200
What have you done so far?
So, I've just done my garlic.
324
00:13:48,200 --> 00:13:49,440
(LAUGHS)
OK.
325
00:13:49,440 --> 00:13:52,200
So I would say, you know
that time will go so fast.
326
00:13:52,200 --> 00:13:53,880
Yeah, 100%.
So bring it all together.
327
00:13:53,880 --> 00:13:55,800
Alright, thank you.
328
00:13:55,800 --> 00:13:59,920
Somehow
I'm not keeping track of time.
329
00:13:59,920 --> 00:14:01,800
I haven't even put my scallops on,
330
00:14:01,800 --> 00:14:04,800
I have not put anything on
the stovetop.
331
00:14:04,800 --> 00:14:07,960
They just kind of
need to do something.
332
00:14:07,960 --> 00:14:09,080
Eight minutes left.
333
00:14:09,080 --> 00:14:10,240
(GASPS)
334
00:14:10,240 --> 00:14:12,240
You can't do anything
in eight minutes.
335
00:14:12,240 --> 00:14:15,560
Like, the maths is not adding up.
(LAUGHS)
336
00:14:15,560 --> 00:14:17,400
OK.
337
00:14:17,400 --> 00:14:18,400
Oh, my gosh.
338
00:14:29,520 --> 00:14:30,840
Malissa.
Hello!
339
00:14:30,840 --> 00:14:34,040
This is a very good choice for
a 15-minute cook, mussels.
340
00:14:34,040 --> 00:14:35,640
Mussels with an arrabbiata sauce.
341
00:14:35,640 --> 00:14:38,680
Back on the seafood, brother.
342
00:14:38,680 --> 00:14:39,920
JOCK: Cath?
343
00:14:39,920 --> 00:14:41,680
Mussels, white wine.
344
00:14:41,680 --> 00:14:44,000
Just double-check
all the beards are out.
345
00:14:44,000 --> 00:14:45,800
It would be nasty...
I'll do that now.
346
00:14:45,800 --> 00:14:48,960
..if Jamie had one of them
in his mouth, wouldn't it?
347
00:14:48,960 --> 00:14:50,720
(JAMIE LAUGHS) Usain Bolt.
348
00:14:53,080 --> 00:14:54,240
ANDY AND JAMIE: Grace.
Hello!
349
00:14:54,240 --> 00:14:55,920
You're running around there, girl.
I'm running around.
350
00:14:55,920 --> 00:14:58,360
Jamie was just commenting
on your speed.
351
00:14:58,360 --> 00:14:59,360
Thank you.
352
00:14:59,360 --> 00:15:02,200
And you need speed. You've only
got 15 minutes, and the dish is...
353
00:15:02,200 --> 00:15:05,240
Bruschetta, poached eggs,
some greens
354
00:15:05,240 --> 00:15:06,680
and a bagna cauda on top.
355
00:15:06,680 --> 00:15:07,760
BOTH: Beautiful.
356
00:15:07,760 --> 00:15:09,880
Any good at opening bottles?
Yeah, I got it.
357
00:15:09,880 --> 00:15:12,800
You've made it as oily
as you possibly could.
358
00:15:12,800 --> 00:15:15,080
Good at that.
Here you are, mate. Let me help.
359
00:15:16,320 --> 00:15:17,880
Is this something
that you've done before?
360
00:15:17,880 --> 00:15:20,280
This is when we're tired,
we've done a big day at work.
361
00:15:20,280 --> 00:15:22,400
Breakfast for dinner.
Yeah.
362
00:15:22,400 --> 00:15:24,160
Yeah.
Perfect. Love it.
363
00:15:24,160 --> 00:15:25,640
Thank you.
Good luck, girl.
364
00:15:25,640 --> 00:15:26,840
I am thinking,
365
00:15:26,840 --> 00:15:30,840
"Man, I should be able to open
a bottle of extra virgin olive oil."
366
00:15:32,480 --> 00:15:34,080
I live on the Mornington Peninsula.
367
00:15:34,080 --> 00:15:35,520
See how they're coming up just here.
368
00:15:35,520 --> 00:15:38,320
And I run an olive oil business
with my husband.
369
00:15:38,320 --> 00:15:40,440
It is just my husband and I.
370
00:15:40,440 --> 00:15:43,040
We do everything from pruning
the trees
371
00:15:43,040 --> 00:15:45,160
to harvesting, we press ourselves
372
00:15:45,160 --> 00:15:47,560
and we bottle and distribute
ourselves.
373
00:15:47,560 --> 00:15:49,600
So there's a lot of work
that goes into it.
374
00:15:49,600 --> 00:15:52,040
But it's like our third child.
We absolutely love it.
375
00:15:52,040 --> 00:15:53,800
Wow, what are we making?
Hello!
376
00:15:53,800 --> 00:15:54,920
Ice cream!
377
00:15:54,920 --> 00:15:56,960
I really got the package deal
when I met Tim.
378
00:15:56,960 --> 00:15:59,480
I got two beautiful boys,
Wolfgang and Hans as well,
379
00:15:59,480 --> 00:16:01,840
and they're just the light
of my world.
380
00:16:01,840 --> 00:16:03,200
My life is so busy.
381
00:16:03,200 --> 00:16:05,960
I feel like I'm stretched
in every single direction.
382
00:16:07,600 --> 00:16:11,200
But being in my kitchen
just feels like I can relax.
383
00:16:11,200 --> 00:16:13,520
It's a really beautiful
creative outlet for me.
384
00:16:14,720 --> 00:16:18,120
I really want to be one of
those people that impresses Jamie.
385
00:16:18,120 --> 00:16:20,480
So I'm making my bagna cauda.
386
00:16:20,480 --> 00:16:24,400
Bagna cauda is anchovy,
buttery, garlicky sauce.
387
00:16:24,400 --> 00:16:27,560
Of course, lots of olive oil
to top off and finish my dish,
388
00:16:27,560 --> 00:16:30,000
and poached eggs on toast.
389
00:16:30,000 --> 00:16:32,600
When I make this dish
for my boys and for Tim,
390
00:16:32,600 --> 00:16:34,080
they love it, I love it,
391
00:16:34,080 --> 00:16:36,480
and I'm really hoping
that the judges will love it too.
392
00:16:36,480 --> 00:16:37,480
Alright.
393
00:16:37,480 --> 00:16:38,960
Andrea.
394
00:16:38,960 --> 00:16:39,960
ANDREA: Yes.
395
00:16:39,960 --> 00:16:41,400
Oh, here we go.
396
00:16:41,400 --> 00:16:43,360
Spaghetti vongole.
Yeah, exactly.
397
00:16:43,360 --> 00:16:44,560
What else you got in that?
398
00:16:44,560 --> 00:16:46,400
Extra virgin olive oil,
lots of garlic.
399
00:16:46,400 --> 00:16:49,120
One of those dishes in Italy
that you need a lot of garlic.
400
00:16:49,120 --> 00:16:50,600
How many minutes do we have?
401
00:16:50,600 --> 00:16:53,440
You've only got six minutes, mate.
402
00:16:53,440 --> 00:16:55,120
Are you good? Are you good?
Yeah.
403
00:16:55,120 --> 00:16:56,880
Yeah, I am good.
(LAUGHS)
404
00:16:56,880 --> 00:16:58,960
I make this dish regularly,
405
00:16:58,960 --> 00:17:01,040
but the time is flying.
406
00:17:01,040 --> 00:17:03,520
You know, it's...it's tricky.
407
00:17:03,520 --> 00:17:07,040
She's fast, she's furious,
and you've only got five minutes!
408
00:17:07,040 --> 00:17:08,200
CATH: What?!
409
00:17:08,200 --> 00:17:09,760
Come on, hustle!
Five minutes.
410
00:17:09,760 --> 00:17:13,920
(DRAMATIC MUSIC)
411
00:17:13,920 --> 00:17:18,240
LARISSA: Oh, that's not my bench!
Go on, girl. You got this.
412
00:17:18,240 --> 00:17:20,240
(GASPS)
413
00:17:20,240 --> 00:17:24,320
This is gonna go down to the wire!
I know! I know. (LAUGHS)
414
00:17:24,320 --> 00:17:25,920
That pan just won't heat up!
(LAUGHS)
415
00:17:28,480 --> 00:17:30,680
Get it down there!
(LAUGHS)
416
00:17:32,400 --> 00:17:34,440
Ah, little ceviche.
417
00:17:34,440 --> 00:17:35,440
Yes.
418
00:17:35,440 --> 00:17:37,880
You got a little ceviche going?
Smart.
419
00:17:37,880 --> 00:17:41,560
I want to flip it up just so
it looks elegant on the plate.
420
00:17:41,560 --> 00:17:43,680
It looks like, you know, "Eat me."
421
00:17:43,680 --> 00:17:45,440
Dude, you're moulding. Good lad.
422
00:17:45,440 --> 00:17:47,760
I can see you doing architraves.
423
00:17:47,760 --> 00:17:49,800
I love architraves!
(BOTH LAUGH)
424
00:17:49,800 --> 00:17:51,760
Let's go! Hustle, hustle!
425
00:17:51,760 --> 00:17:54,160
MELISSA: Go, go, come on!
Come on!
426
00:17:54,160 --> 00:17:56,480
Every challenge
should be 15 minutes.
427
00:17:56,480 --> 00:17:58,160
It's a good one, isn't it?
428
00:17:59,320 --> 00:18:00,640
I can see inside my cachapa
429
00:18:00,640 --> 00:18:02,640
the blend of the three cheeses
is melting,
430
00:18:02,640 --> 00:18:06,360
so I can fold back my cachapa
into a half moon.
431
00:18:06,360 --> 00:18:08,760
The salted butter is gonna add
a little bit of more saltiness
432
00:18:08,760 --> 00:18:11,160
onto the sweet crust of the cachapa,
433
00:18:11,160 --> 00:18:14,480
and the sour cream is going
to add some freshness.
434
00:18:14,480 --> 00:18:16,920
Two minutes!
Whew!
435
00:18:16,920 --> 00:18:19,520
Oh!
ANDREA: Pasta, pasta, pasta.
436
00:18:19,520 --> 00:18:22,040
That went so quick.
437
00:18:22,040 --> 00:18:24,120
Rue, you need to hurry up!
438
00:18:24,120 --> 00:18:26,120
I quickly put my scallops on
439
00:18:26,120 --> 00:18:30,280
and I don't know if
they're getting cooking time.
440
00:18:30,280 --> 00:18:32,600
I'm panicking up here. (LAUGHS)
441
00:18:32,600 --> 00:18:35,200
But, yeah, hopefully,
fingers crossed.
442
00:18:36,440 --> 00:18:38,320
MELISSA: Are you done?
You should be done.
443
00:18:38,320 --> 00:18:39,800
I'm done.
You're done?
444
00:18:39,800 --> 00:18:41,600
I've just got to put it in
and garnish.
445
00:18:41,600 --> 00:18:43,880
Oh, my goodness.
What am I doing here?
446
00:18:43,880 --> 00:18:45,640
(LAUGHS)
447
00:18:45,640 --> 00:18:47,720
I've got the prawns in the broth
448
00:18:47,720 --> 00:18:51,840
and taste the broth, it's got,
like, good punchy flavours.
449
00:18:51,840 --> 00:18:54,520
Make sure it's all balanced
and get it plated.
450
00:18:54,520 --> 00:18:56,280
Look, I-I think at my age,
451
00:18:56,280 --> 00:18:58,720
I definitely don't want to be
the Naked Chef.
452
00:18:58,720 --> 00:19:01,720
I'll just be, like, the happy,
you know, the happy, crazy chef.
453
00:19:01,720 --> 00:19:03,120
Listen up, everybody.
454
00:19:03,120 --> 00:19:06,640
I hope you've had a good cook,
because you've got one minute to go!
455
00:19:06,640 --> 00:19:08,040
ANDY: Let's go!
456
00:19:08,040 --> 00:19:11,560
JOCK: Come on guys, push.
Let's go, come on!
457
00:19:11,560 --> 00:19:12,960
Let's go!
458
00:19:12,960 --> 00:19:16,200
The pressure is just so heightened.
459
00:19:16,200 --> 00:19:18,000
Oh, shivers.
460
00:19:18,000 --> 00:19:19,960
Oh, that's the wrong thing.
461
00:19:19,960 --> 00:19:23,120
But my bread
and my greens are cooked.
462
00:19:23,120 --> 00:19:25,320
I taste my bagna cauda.
463
00:19:25,320 --> 00:19:28,160
It's ready, and I'm happy
with how it's come together.
464
00:19:28,160 --> 00:19:33,800
I know that I cannot serve
Jamie Oliver raw eggs
465
00:19:33,800 --> 00:19:35,600
or overcooked eggs.
466
00:19:35,600 --> 00:19:38,840
JOCK: Come on. We can't taste it
unless it's on that plate.
467
00:19:38,840 --> 00:19:41,920
(DRAMATIC MUSIC)
468
00:19:41,920 --> 00:19:44,720
Oh, my God.
Alright, here it is.
469
00:19:44,720 --> 00:19:46,640
10, 9...
(OTHERS JOIN COUNTDOWN)
470
00:19:46,640 --> 00:19:49,880
8, 7, 6,
471
00:19:49,880 --> 00:19:54,280
5, 4, 3, 2, 1!
472
00:19:54,280 --> 00:19:56,440
That's it!
RUE: Oh, no.
473
00:19:56,440 --> 00:19:58,320
Oh!
474
00:19:58,320 --> 00:19:59,920
Whoo!
475
00:19:59,920 --> 00:20:01,240
Whoo-hoo!
476
00:20:02,400 --> 00:20:03,680
That is the sauce.
477
00:20:03,680 --> 00:20:05,440
White wine sauce.
478
00:20:05,440 --> 00:20:08,080
Supposed to be in there,
but it's in the pan.
479
00:20:08,080 --> 00:20:10,200
I'm very upset,
480
00:20:10,200 --> 00:20:11,840
because I think I was so focused
481
00:20:11,840 --> 00:20:13,600
on putting my scallops on the plate.
482
00:20:13,600 --> 00:20:15,120
That's OK.
483
00:20:15,120 --> 00:20:17,760
I'm laughing,
but I'm, like...I'm hurting.
484
00:20:17,760 --> 00:20:21,360
Oh! (SPEAKS INDISTINCTLY)
Well done, buddy.
485
00:20:22,800 --> 00:20:25,280
MELISSA:
Well, that was fast and furious.
486
00:20:25,280 --> 00:20:29,120
We are looking for the top five
dishes to progress into round 2,
487
00:20:29,120 --> 00:20:32,560
and the first dish we'd like
to taste belongs to Grace.
488
00:20:32,560 --> 00:20:34,160
(CHEERING AND APPLAUSE)
489
00:20:34,160 --> 00:20:36,080
I've just cooked for Jamie Oliver,
490
00:20:36,080 --> 00:20:39,800
so obviously I'm feeling
all the nerves,
491
00:20:39,800 --> 00:20:42,600
and I've got a long walk
up to the front.
492
00:20:42,600 --> 00:20:45,560
I'm thinking,
"Don't knock these eggs over.
493
00:20:45,560 --> 00:20:47,000
"Don't trip over."
494
00:20:48,760 --> 00:20:50,880
What have we got here?
Brekkie.
495
00:20:52,320 --> 00:20:54,240
Righto, Grace, 15 minutes,
how did you go?
496
00:20:54,240 --> 00:20:55,720
I think I did OK.
497
00:20:55,720 --> 00:20:58,480
So I've made a bruschetta
with some greens,
498
00:20:58,480 --> 00:21:00,240
poached eggs on a bagna cauda sauce.
499
00:21:00,240 --> 00:21:01,240
Nice.
500
00:21:01,240 --> 00:21:03,720
And you were saying this is
your breakfast for dinner.
501
00:21:03,720 --> 00:21:05,600
Yeah, look, we have long days,
502
00:21:05,600 --> 00:21:07,920
so sometimes by the time
all business is done
503
00:21:07,920 --> 00:21:09,520
and the boys are in bed,
504
00:21:09,520 --> 00:21:11,960
we just want to do
some quick dinner.
505
00:21:11,960 --> 00:21:14,840
Nice. Are you happy?
Like, 15 minutes is pretty frantic.
506
00:21:14,840 --> 00:21:16,960
Well, I haven't seen
how the eggs are, so that's...
507
00:21:16,960 --> 00:21:18,200
Well, you're about to find out.
508
00:21:23,400 --> 00:21:25,680
JAMIE: Perfect.
Oh, cool. Awesome.
509
00:21:35,880 --> 00:21:36,880
A delicious plate.
510
00:21:36,880 --> 00:21:40,880
Like, it's funny, 'cause a poached
egg could be your worst enemy,
511
00:21:40,880 --> 00:21:42,680
but you did chef-quality poached egg.
512
00:21:42,680 --> 00:21:43,680
Thank you.
513
00:21:43,680 --> 00:21:45,400
Perfectly cooked.
514
00:21:45,400 --> 00:21:48,120
Bruschetta crispy,
veg immaculately cooked
515
00:21:48,120 --> 00:21:50,640
and has bite but it's still tender.
516
00:21:50,640 --> 00:21:52,840
And it looked a picture.
517
00:21:52,840 --> 00:21:55,840
And from a sort of nutrition point
of view, it was a complete plate.
518
00:21:55,840 --> 00:21:59,000
You had protein, you had veg
you had your carbohydrate.
519
00:21:59,000 --> 00:22:02,720
But I think this shows real promise
for you, as a young mum,
520
00:22:02,720 --> 00:22:05,960
a young cook, you're a threat
to this competition.
521
00:22:05,960 --> 00:22:07,840
Aw, thank you so much.
522
00:22:07,840 --> 00:22:10,720
I've got to commend you. Like,
this is not easy in 15 minutes.
523
00:22:10,720 --> 00:22:14,320
The poachies - perfect.
Like, absolutely perfect.
524
00:22:14,320 --> 00:22:18,480
The veg - stand-out. Like, you
couldn't have done it any better.
525
00:22:18,480 --> 00:22:21,160
It's a very, very tasty plate too.
Thank you.
526
00:22:21,160 --> 00:22:22,840
And you should be stoked
in 15 minutes.
527
00:22:22,840 --> 00:22:24,000
MELISSA: Well done, Grace.
528
00:22:28,640 --> 00:22:30,520
Next up, it's Rhiannon.
529
00:22:30,520 --> 00:22:31,640
Oh!
530
00:22:31,640 --> 00:22:35,120
I'm freaking out,
because that cook was just chaos,
531
00:22:35,120 --> 00:22:38,200
and I don't know if there's
enough flavour in the soup
532
00:22:38,200 --> 00:22:39,880
or if Jamie's gonna love it.
533
00:22:39,880 --> 00:22:43,600
I want to move forward to the next
round with everything I've got
534
00:22:43,600 --> 00:22:46,400
with Jamie being here - everything.
535
00:22:46,400 --> 00:22:48,160
JAMIE: Go on, girl.
There you go.
536
00:22:48,160 --> 00:22:49,160
Hey!
537
00:22:50,840 --> 00:22:52,960
(SUSPENSEFUL MUSIC)
538
00:23:05,120 --> 00:23:06,280
JOCK: Alright.
539
00:23:06,280 --> 00:23:09,000
Rhiannon, what have we got?
Prawn coconut soup.
540
00:23:10,120 --> 00:23:12,360
Is this something you've done
before at home a lot?
541
00:23:12,360 --> 00:23:14,160
Yeah.
Yeah. Who do you do it for?
542
00:23:14,160 --> 00:23:17,240
Oh, just the husband and the kids
at home.
543
00:23:17,240 --> 00:23:19,960
He likes food like that?
Oh, look, let's be honest.
544
00:23:19,960 --> 00:23:22,760
He's not as much a fan
of chilli as me.
545
00:23:22,760 --> 00:23:23,880
He's pretty basic, eh?
546
00:23:23,880 --> 00:23:26,160
He just likes
his rissole sandwiches, you know?
547
00:23:26,160 --> 00:23:28,280
Stuff like that.
Yum.
548
00:23:28,280 --> 00:23:32,040
But too bad.
He eats it how I serve it. (LAUGHS)
549
00:23:39,120 --> 00:23:41,760
What's your husband's name?
Deano.
550
00:23:41,760 --> 00:23:43,440
I reckon Deano's a lucky man.
551
00:23:43,440 --> 00:23:45,120
Thanks.
First of all.
552
00:23:45,120 --> 00:23:46,120
I think that's delicious.
553
00:23:46,120 --> 00:23:48,160
If my missus cooked me that,
I'd be well chuffed.
554
00:23:48,160 --> 00:23:50,000
Oh!
Hot steaming bowl.
555
00:23:50,000 --> 00:23:52,560
You prepped
the prawns beautifully. Delicious.
556
00:23:52,560 --> 00:23:55,080
A really good effort.
Thank you.
557
00:23:55,080 --> 00:23:57,040
I love the prawn flavour.
You know, it's strong.
558
00:23:57,040 --> 00:23:58,360
The essence of it is prawns,
559
00:23:58,360 --> 00:24:00,320
and the chilli's
actually very, very good.
560
00:24:00,320 --> 00:24:01,840
I loved it. I thought was great.
561
00:24:01,840 --> 00:24:04,200
Thank you.
ANDY: Nice one, Rhiannon.
562
00:24:04,200 --> 00:24:07,960
I might be in with a chance today
to get a crack at that immunity.
563
00:24:07,960 --> 00:24:10,520
And, Deano,
you're a lucky man, mate.
564
00:24:10,520 --> 00:24:13,400
Jamie Oliver said so. (LAUGHS)
565
00:24:13,400 --> 00:24:14,680
Next up, it's Declan.
566
00:24:20,680 --> 00:24:21,840
G'day.
567
00:24:21,840 --> 00:24:22,880
What's the dish, please?
568
00:24:22,880 --> 00:24:24,400
I've done my take
569
00:24:24,400 --> 00:24:26,400
on a tuna tartare.
570
00:24:26,400 --> 00:24:27,400
Why this dish?
571
00:24:27,400 --> 00:24:31,840
Well, going into the pantry
and seeing the yellowfin tuna,
572
00:24:31,840 --> 00:24:34,040
I guess that's sort of
the Rolls-Royce of the sea.
573
00:24:34,040 --> 00:24:36,440
You know, once or twice a week
I'm at the markets.
574
00:24:36,440 --> 00:24:38,720
I'm seeing what fish
is looking the best
575
00:24:38,720 --> 00:24:40,880
and, like, what produce is looking
the freshest, like...
576
00:24:40,880 --> 00:24:42,120
This is amazing.
577
00:24:42,120 --> 00:24:45,520
And it's something that I'll make
for dinner for my partner and I.
578
00:24:45,520 --> 00:24:48,760
When you say this, like, you're 24,
you're a builder.
579
00:24:48,760 --> 00:24:49,760
Yeah.
580
00:24:49,760 --> 00:24:51,080
And you've got this girlfriend
581
00:24:51,080 --> 00:24:53,200
who's clearly being fed
like a princess every day.
582
00:24:53,200 --> 00:24:54,680
(LAUGHTER)
Like, are you...
583
00:24:54,680 --> 00:24:56,240
I mean, it's brilliant
what you're saying,
584
00:24:56,240 --> 00:24:58,040
but do you kind of
look at the weather
585
00:24:58,040 --> 00:24:59,280
and you're going, "I think..."
586
00:24:59,280 --> 00:25:01,880
Are you tuning in that much already
at 24?
587
00:25:01,880 --> 00:25:03,400
Yeah, most definitely.
588
00:25:16,360 --> 00:25:18,360
Um, listen,
589
00:25:18,360 --> 00:25:22,320
you are inspirational for
24-year-olds around the world.
590
00:25:22,320 --> 00:25:24,720
Like, looking after their missus
and looking at the weather
591
00:25:24,720 --> 00:25:25,960
and adjusting what they're cooking.
592
00:25:25,960 --> 00:25:28,560
And we need more thinkers like that
in the world,
593
00:25:28,560 --> 00:25:31,360
because the closer you are
to food and nature, like,
594
00:25:31,360 --> 00:25:32,760
we're gonna have a good future,
right?
595
00:25:35,240 --> 00:25:38,480
I love how much you respect
the produce that you're using.
596
00:25:38,480 --> 00:25:40,880
I like the consideration behind it.
597
00:25:40,880 --> 00:25:42,800
You know to walk into a pantry
and go,
598
00:25:42,800 --> 00:25:44,280
"That's the Rolls-Royce of the sea.
599
00:25:44,280 --> 00:25:47,160
"I love that. What a treat
to get to work with it."
600
00:25:47,160 --> 00:25:50,200
And that's what
your secret weapon is.
601
00:25:50,200 --> 00:25:52,000
(APPLAUSE)
Good man.
602
00:25:53,600 --> 00:25:56,160
Next up, we've got bugs from Brent.
603
00:25:56,160 --> 00:25:59,480
Bugs, fennel
and the sriracha butter emulsion.
604
00:25:59,480 --> 00:26:01,480
You seem to be a man of flavour.
605
00:26:01,480 --> 00:26:04,520
The emulsion has attitude,
has flavour.
606
00:26:04,520 --> 00:26:06,440
I think you should be
really proud of yourself.
607
00:26:06,440 --> 00:26:07,600
Well done.
Nice one, mate.
608
00:26:07,600 --> 00:26:09,120
Cath, what have you made us?
609
00:26:09,120 --> 00:26:12,080
Mussels with white wine and cream,
The mussels, perfectly cooked.
610
00:26:12,080 --> 00:26:13,400
The sauce is blooming delicious.
611
00:26:13,400 --> 00:26:15,080
Like, the croutons,
just, like, gorgeous.
612
00:26:15,080 --> 00:26:16,760
Well done.
Thanks.
613
00:26:16,760 --> 00:26:18,080
(APPLAUSE)
MELISSA: Robbie.
614
00:26:18,080 --> 00:26:20,600
What's the dish?
Chilli prawn with cream.
615
00:26:20,600 --> 00:26:22,520
They're supposed to be
finger-licking ones, see?
616
00:26:22,520 --> 00:26:24,720
It's finger-licking, so I'm licking.
617
00:26:24,720 --> 00:26:26,600
JOCK: Larissa.
I have made yukhoe.
618
00:26:26,600 --> 00:26:28,960
It's a Korean beef tartare.
619
00:26:28,960 --> 00:26:32,640
The dish is pulling me into Korea.
You know what you're talking about.
620
00:26:32,640 --> 00:26:35,240
You smashed the last challenge,
so keep on that trajectory.
621
00:26:35,240 --> 00:26:38,160
Thank you.
ANDY: Next up, Jessica.
622
00:26:38,160 --> 00:26:39,160
What did you make?
623
00:26:39,160 --> 00:26:42,240
Butterflied prawns
with a chermoula sauce.
624
00:26:42,240 --> 00:26:45,600
My prawn was perfect.
JOCK: Mine too.
625
00:26:45,600 --> 00:26:47,320
Four from four, so...
Amazing.
626
00:26:47,320 --> 00:26:49,680
And the chermoula...
One of the best sauces today.
627
00:26:49,680 --> 00:26:51,760
Yeah, I think so too.
Thank you so much.
628
00:26:51,760 --> 00:26:54,080
Thanks, Jess.
Thank you.
629
00:26:54,080 --> 00:26:56,280
Andrea, you're next, mate.
630
00:26:57,920 --> 00:27:00,600
Whoo!
Surely he did pasta.
631
00:27:00,600 --> 00:27:03,120
Jamie Oliver is so known
632
00:27:03,120 --> 00:27:05,000
for his Italian food,
633
00:27:05,000 --> 00:27:08,200
so, for me,
it's incredibly stressful.
634
00:27:09,360 --> 00:27:10,560
Hello.
635
00:27:10,560 --> 00:27:12,040
There you go.
636
00:27:12,040 --> 00:27:14,200
Ooh!
637
00:27:14,200 --> 00:27:16,240
Mate, what have you made us?
638
00:27:16,240 --> 00:27:17,560
Spaghetti with clams.
639
00:27:17,560 --> 00:27:20,520
Spaghetti with clams.
A little Torino special.
640
00:27:20,520 --> 00:27:22,760
(LAUGHS) Torino, yes.
641
00:27:22,760 --> 00:27:26,440
(SUSPENSEFUL MUSIC)
642
00:27:36,520 --> 00:27:37,520
Nice.
643
00:27:37,520 --> 00:27:40,000
If I came around your house
and you knocked that up,
644
00:27:40,000 --> 00:27:41,080
I'd be really pleased.
645
00:27:41,080 --> 00:27:44,880
The pasta's beautifully cooked. It is
a classic that I really, really love.
646
00:27:44,880 --> 00:27:48,360
Yeah, great dish, and a perfect dish
for a 15-minute cook.
647
00:27:48,360 --> 00:27:49,960
Well done.
Thank you.
648
00:27:57,400 --> 00:27:59,520
Malissa. What's the dish, please?
649
00:27:59,520 --> 00:28:01,880
Mussels with arrabbiata sauce.
650
00:28:01,880 --> 00:28:03,280
I love your intention,
651
00:28:03,280 --> 00:28:07,080
but the spirit
and the methodology of an arrabbiata,
652
00:28:07,080 --> 00:28:08,080
angry, arggh!
653
00:28:08,080 --> 00:28:10,880
That's not angry, right? You've
got to rile it up a little bit.
654
00:28:10,880 --> 00:28:12,080
Thank you.
Well done.
655
00:28:12,080 --> 00:28:13,320
Next up, Ralph.
656
00:28:13,320 --> 00:28:15,560
Pan-seared scallops
with a cauliflower puree.
657
00:28:15,560 --> 00:28:17,320
So who's not getting one?
658
00:28:17,320 --> 00:28:20,120
You guys are gonna have to decide
that amongst yourselves.
659
00:28:20,120 --> 00:28:23,480
MELISSA: I would call this
a work-in-progress version.
660
00:28:23,480 --> 00:28:27,520
It still needs something to bring it
together and make it feel cohesive.
661
00:28:27,520 --> 00:28:29,440
Noted. Thanks very much, guys.
Thanks, mate.
662
00:28:29,440 --> 00:28:30,440
Rue.
663
00:28:30,440 --> 00:28:34,160
I'm embarrassed
because my white wine sauce
664
00:28:34,160 --> 00:28:36,040
is still in the pan.
665
00:28:36,040 --> 00:28:37,720
I'm feeling a little bit deflated
666
00:28:37,720 --> 00:28:40,200
because I know that they will
not taste the dish today.
667
00:28:40,200 --> 00:28:41,920
What is going on here?
(LAUGHS)
668
00:28:41,920 --> 00:28:44,560
MELISSA: Hey! OK.
669
00:28:44,560 --> 00:28:47,760
Yeah, um, a lot went wrong.
670
00:28:47,760 --> 00:28:48,880
What's the dish?
671
00:28:48,880 --> 00:28:51,880
Scallops with a white wine sauce.
672
00:28:51,880 --> 00:28:56,160
I just underestimated
how quick 15 minutes would go.
673
00:28:56,160 --> 00:28:58,000
Anyone else?
(LAUGHTER)
674
00:28:59,360 --> 00:29:01,240
MELISSA: So there you go,
you're in great company.
675
00:29:01,240 --> 00:29:04,400
My darling,
this was just a nightmare for you.
676
00:29:04,400 --> 00:29:06,440
That's fine.
I have a few of those a week.
677
00:29:06,440 --> 00:29:07,840
OK, yeah.
A day, actually.
678
00:29:07,840 --> 00:29:09,200
(LAUGHTER)
679
00:29:09,200 --> 00:29:11,600
So just learn from it
and then move on.
680
00:29:11,600 --> 00:29:13,480
OK, yeah, thank you.
ANDY: Thanks, Rue.
681
00:29:13,480 --> 00:29:15,080
Well done.
Thank you.
682
00:29:17,280 --> 00:29:19,520
Last but not least, Antonio.
683
00:29:19,520 --> 00:29:23,960
So I've managed to fulfil
the promise I made to my grandma.
684
00:29:23,960 --> 00:29:26,920
And now that I'm actually here
in the MasterChef kitchen,
685
00:29:26,920 --> 00:29:28,880
I really want to make her proud.
686
00:29:30,080 --> 00:29:31,680
Gotta say I'm pretty excited
for this.
687
00:29:33,040 --> 00:29:34,880
What have you made us, mate?
688
00:29:34,880 --> 00:29:37,320
Cachapa with cheese trio.
689
00:29:37,320 --> 00:29:38,880
Cachapa.
Yes.
690
00:29:38,880 --> 00:29:40,400
Educate me, sir.
691
00:29:40,400 --> 00:29:42,840
Cachapa, it's a fresh corn pancake.
692
00:29:42,840 --> 00:29:45,520
It's usually filled
with layers of cheese,
693
00:29:45,520 --> 00:29:48,840
something that we call
queso guayanes or telita.
694
00:29:48,840 --> 00:29:52,920
So I really wanted to give you guys
a taste from from Venezuela.
695
00:29:58,880 --> 00:30:01,960
Have you seen this on sale
in Australia?
696
00:30:01,960 --> 00:30:04,520
Nope.
No. The Aussies are gonna smash that.
697
00:30:04,520 --> 00:30:06,360
You're gonna see that
in brunch little places.
698
00:30:06,360 --> 00:30:07,560
Like, that's a thing.
699
00:30:07,560 --> 00:30:09,480
ANDY: Yeah, this is...
That's a thing.
700
00:30:09,480 --> 00:30:11,360
I love it. I think it's brilliant.
701
00:30:11,360 --> 00:30:13,720
It's interesting,
we've all had to earn this position,
702
00:30:13,720 --> 00:30:17,160
but everyday I think, like,
"I don't know enough," right?
703
00:30:17,160 --> 00:30:19,360
But I've just had
a little 15-minute meal
704
00:30:19,360 --> 00:30:22,880
from someone I didn't know
24 hours ago.
705
00:30:22,880 --> 00:30:25,160
You've just educated me
and I'm grateful for that.
706
00:30:25,160 --> 00:30:27,600
Thank you.
You smashed it out of the park.
707
00:30:27,600 --> 00:30:28,800
Thanks.
708
00:30:28,800 --> 00:30:32,360
Like, this is a brilliant,
complete 15-minute meal.
709
00:30:32,360 --> 00:30:33,680
I love it. It's cool.
710
00:30:33,680 --> 00:30:36,080
It was the right dish
from the challenge today.
711
00:30:36,080 --> 00:30:37,400
You nailed it. Well done.
712
00:30:37,400 --> 00:30:39,000
Thank you so much.
Nice one, Antonio.
713
00:30:39,000 --> 00:30:40,520
Well done, mate.
Whoo! Yeah!
714
00:30:47,520 --> 00:30:50,160
A 15-minute cook
on day 2 of the competition -
715
00:30:50,160 --> 00:30:52,240
that is a tall order.
716
00:30:52,240 --> 00:30:53,840
But despite the challenge,
717
00:30:53,840 --> 00:30:56,240
there was some delicious food
out there.
718
00:30:56,240 --> 00:30:58,600
First up, I'm looking at you,
big fella.
719
00:30:58,600 --> 00:31:02,680
Antonio.
(CHEERING AND APPLAUSE)
720
00:31:02,680 --> 00:31:04,240
That was dish of the day.
721
00:31:04,240 --> 00:31:07,680
There is no way that you weren't
gonna be in round 2. Well done.
722
00:31:09,720 --> 00:31:14,160
Four more dishes have won
their maker a spot in round 2.
723
00:31:15,360 --> 00:31:17,880
And they were cooked by...
724
00:31:17,880 --> 00:31:20,360
Grace.
(CHEERING AND APPLAUSE)
725
00:31:23,120 --> 00:31:25,720
Rhiannon.
Yes!
726
00:31:25,720 --> 00:31:27,880
I love a win!
727
00:31:27,880 --> 00:31:30,760
Oh, I love a reaction like that!
728
00:31:30,760 --> 00:31:32,600
Oh, my God!
729
00:31:32,600 --> 00:31:36,680
Andrea.
(CHEERING AND APPLAUSE)
730
00:31:38,080 --> 00:31:42,240
And...Jessica.
731
00:31:42,240 --> 00:31:44,160
(CHEERING AND APPLAUSE)
732
00:31:45,160 --> 00:31:46,400
Dish of the day?
733
00:31:46,400 --> 00:31:48,440
I can't believe believe
this is happening right now.
734
00:31:48,440 --> 00:31:50,680
Gaining a spot into
the first Immunity Challenge,
735
00:31:50,680 --> 00:31:52,680
it would be really, really great.
736
00:31:56,280 --> 00:32:00,480
Andrea, Rhiannon, Grace,
Antonio and Jessica,
737
00:32:00,480 --> 00:32:01,720
congratulations!
738
00:32:01,720 --> 00:32:04,160
You are now one step away
739
00:32:04,160 --> 00:32:07,600
from that all-important,
first Immunity Challenge,
740
00:32:07,600 --> 00:32:13,880
but in this round, you will need to
work even faster than round 1.
741
00:32:17,120 --> 00:32:21,000
Because what we're asking of you
is near impossible.
742
00:32:21,000 --> 00:32:22,680
(CHUCKLES)
743
00:32:24,520 --> 00:32:27,400
Oh, that was evil! (LAUGHS)
744
00:32:27,400 --> 00:32:30,080
I'm so scared! (LAUGHS)
745
00:32:30,080 --> 00:32:34,080
This man here has been cooking
on television for years.
746
00:32:35,240 --> 00:32:38,080
And I don't doubt that you have
tried to follow along at home.
747
00:32:40,360 --> 00:32:43,560
Today, you're going to
be doing just that...
748
00:32:44,920 --> 00:32:47,000
..right here, in this kitchen,
749
00:32:47,000 --> 00:32:49,680
Oh, yes!
Oh, no!
750
00:32:49,680 --> 00:32:50,720
(GASPS)
751
00:32:50,720 --> 00:32:51,720
What?!
752
00:32:51,720 --> 00:32:56,680
In round 2, your job is
to keep up with Jamie Oliver.
753
00:32:56,680 --> 00:32:59,160
(EXCLAMATIONS,
CHEERING AND APPLAUSE)
754
00:32:59,160 --> 00:33:01,640
(APPLAUSE CONTINUES)
755
00:33:15,240 --> 00:33:19,080
(EXPECTANT MUSIC)
756
00:33:19,080 --> 00:33:21,880
Righto, are you guys ready
to keep up with Jamie Oliver?
757
00:33:21,880 --> 00:33:22,880
Uh...
758
00:33:22,880 --> 00:33:24,960
Are you ready to keep up
with Jamie Oliver?!
759
00:33:24,960 --> 00:33:28,240
You'll be fine.
There's trepidation there.
760
00:33:28,240 --> 00:33:32,640
OK, Jamie, tell us,
what are you all cooking today?
761
00:33:34,320 --> 00:33:37,400
This is a dish that changed my life.
762
00:33:39,080 --> 00:33:40,680
It's called rotolo.
763
00:33:43,760 --> 00:33:46,680
This dish is a very special
pasta dish.
764
00:33:48,960 --> 00:33:52,480
I was 23 years old at the River Cafe,
765
00:33:52,480 --> 00:33:55,280
but I wasn't supposed to be working
that day.
766
00:33:55,280 --> 00:33:56,280
I was off.
767
00:33:56,280 --> 00:33:58,080
Me and the missus
had a night off together.
768
00:33:58,080 --> 00:34:00,160
A little bit of romance.
"Yes, Mother."
769
00:34:00,160 --> 00:34:02,680
And the phone went
and they called me in.
770
00:34:02,680 --> 00:34:06,080
And they said, "We're one man down.
We need you to help."
771
00:34:06,080 --> 00:34:07,360
And she's like, "Don't go.
772
00:34:07,360 --> 00:34:09,080
"We haven't had any time together
for ages."
773
00:34:09,080 --> 00:34:11,880
And I'm like, "I've gotta go
and be part of the team."
774
00:34:11,880 --> 00:34:14,520
So, I went in, TV crew everywhere.
775
00:34:14,520 --> 00:34:17,400
That was the moment,
that was the dish.
776
00:34:17,400 --> 00:34:18,760
Whew.
777
00:34:23,200 --> 00:34:26,560
Without that moment,
I'd never be here.
778
00:34:26,560 --> 00:34:28,960
My journey would never
have been the journey.
779
00:34:30,360 --> 00:34:33,160
That kid is not the man I am now,
right?
780
00:34:33,160 --> 00:34:34,880
I've failed and learned
and failed and learned.
781
00:34:34,880 --> 00:34:38,160
And every one of you have got
this incredible opportunity
782
00:34:38,160 --> 00:34:40,760
to do that version for yourselves.
783
00:34:42,160 --> 00:34:44,480
Wow. Amazing, right?
WOMAN: Amazing.
784
00:34:44,480 --> 00:34:48,680
This is the dish that kicked it
all off for Jamie Oliver,
785
00:34:48,680 --> 00:34:51,400
that, you know, has resulted
in this man
786
00:34:51,400 --> 00:34:54,640
being the biggest name in food
in the world.
787
00:34:56,760 --> 00:35:00,240
And you guys are about to cook it
with him.
788
00:35:00,240 --> 00:35:03,120
(RHIANNON GASPS)
789
00:35:03,120 --> 00:35:06,760
But this is my dish,
and I want you to be part of it.
790
00:35:06,760 --> 00:35:09,960
You're doing your version
of the same right now.
791
00:35:11,400 --> 00:35:12,640
You got tears in your eyes!
792
00:35:12,640 --> 00:35:15,440
Bless you. (LAUGHS)
793
00:35:15,440 --> 00:35:16,880
I'm gone.
794
00:35:16,880 --> 00:35:18,280
Don't start, you'll get me going.
795
00:35:18,280 --> 00:35:20,080
(LAUGHTER AND INDISTINCT CHATTER)
796
00:35:20,080 --> 00:35:22,880
Look, it's really emotional,
797
00:35:22,880 --> 00:35:25,960
because food
can change people's lives.
798
00:35:25,960 --> 00:35:30,080
Like, if I didn't turn up
and cook that dish, what if?
799
00:35:32,080 --> 00:35:33,960
I'm just pinching myself.
800
00:35:33,960 --> 00:35:35,480
I'm at that same age
801
00:35:35,480 --> 00:35:37,080
where Jamie was discovered.
802
00:35:37,080 --> 00:35:38,960
This could change my life too.
803
00:35:40,360 --> 00:35:43,200
So rotolo, 'rolled up'.
804
00:35:43,200 --> 00:35:46,640
This dish, for a little Essex boy,
805
00:35:46,640 --> 00:35:48,360
was not something I grew up with.
806
00:35:48,360 --> 00:35:49,960
It's really unusual.
807
00:35:49,960 --> 00:35:51,440
Plenty of Italians
have never seen it.
808
00:35:51,440 --> 00:35:52,920
It's very, very regional.
809
00:35:52,920 --> 00:35:56,120
It's part of a Tuscan
gastronomic delight,
810
00:35:56,120 --> 00:36:00,600
celebrating often foraged greens
or something really seasonal -
811
00:36:00,600 --> 00:36:03,120
mushrooms, squash, zucchini.
812
00:36:03,120 --> 00:36:05,640
And it's put together in this way
813
00:36:05,640 --> 00:36:08,160
that is kind of, like,
awesome and amazing.
814
00:36:08,160 --> 00:36:12,840
It has simple elements that
come together in a fabulous way.
815
00:36:12,840 --> 00:36:16,200
Yes, there's parts
that can trip you up,
816
00:36:16,200 --> 00:36:18,040
but I really think you can do it.
817
00:36:18,040 --> 00:36:20,160
Especially the Italian.
818
00:36:20,160 --> 00:36:22,120
The pressure's on, as Italian,
819
00:36:22,120 --> 00:36:24,480
but I never heard of this dish.
820
00:36:24,480 --> 00:36:25,960
Italy is a huge place.
821
00:36:25,960 --> 00:36:28,320
There's little valleys
where, like, you go
822
00:36:28,320 --> 00:36:31,200
and you end up eating something
that you never heard of.
823
00:36:31,200 --> 00:36:35,040
So I need to really be focused 150%.
824
00:36:36,040 --> 00:36:38,040
So good luck.
825
00:36:38,040 --> 00:36:39,440
Thank you.
826
00:36:39,440 --> 00:36:44,240
Alright, all the ingredients
and equipment you need are
827
00:36:44,240 --> 00:36:45,360
at your benches.
828
00:36:46,480 --> 00:36:48,440
But you must keep up with Jamie,
829
00:36:48,440 --> 00:36:52,760
because once he finishes his rotolo,
830
00:36:52,760 --> 00:36:56,920
you will only have 10 seconds more
to finish yours.
831
00:36:56,920 --> 00:36:58,520
What?!
832
00:36:58,520 --> 00:37:00,960
Do you understand?
Only 10 seconds.
833
00:37:00,960 --> 00:37:04,720
So you must keep up with Jamie.
834
00:37:06,520 --> 00:37:09,240
We're gonna taste
all five of your rotolos.
835
00:37:10,520 --> 00:37:15,200
And the two that most resemble
Jamie's in look and taste
836
00:37:15,200 --> 00:37:18,520
will win a spot
in Thursday's Immunity Challenge.
837
00:37:19,800 --> 00:37:21,560
Sound good?
Sounds great.
838
00:37:22,560 --> 00:37:24,360
Alright, Jamie.
We're gonna get out of your hair.
839
00:37:24,360 --> 00:37:26,440
You guys go behind your benches.
840
00:37:26,440 --> 00:37:28,080
Good luck, you five!
841
00:37:29,400 --> 00:37:33,360
Oh, my God. I have to plate up
10 seconds after Jamie.
842
00:37:33,360 --> 00:37:37,200
Jamie is known for his
incredibly fast knife skills,
843
00:37:37,200 --> 00:37:40,000
so I don't know
how I'm gonna keep up.
844
00:37:40,000 --> 00:37:43,440
Right, you lovely people,
let's do this together.
845
00:37:43,440 --> 00:37:45,120
Let's do some beautiful cooking.
846
00:37:46,160 --> 00:37:49,560
We're gonna start off
by making some pasta.
847
00:37:49,560 --> 00:37:52,680
So you've got some flour, semolina,
848
00:37:52,680 --> 00:37:56,160
beautiful Aussie
free-range organic eggs.
849
00:37:56,160 --> 00:37:57,640
Happy days. Look at that.
850
00:37:59,080 --> 00:38:00,160
No shell.
851
00:38:00,160 --> 00:38:03,200
Now, I've got shell in mine, right?
852
00:38:03,200 --> 00:38:05,400
So that's giving you
an advantage on time.
853
00:38:05,400 --> 00:38:10,160
It's good to know even a world-class
chef like Jamie can make a mistake.
854
00:38:10,160 --> 00:38:14,680
Now, you could say,
well, why didn't I do it in a bowl?
855
00:38:14,680 --> 00:38:16,560
And that would be a good question.
856
00:38:16,560 --> 00:38:17,880
Because I'm lazy!
857
00:38:17,880 --> 00:38:18,920
(LAUGHS)
858
00:38:21,000 --> 00:38:22,760
ANDY: Good job, guys. Keep going.
859
00:38:22,760 --> 00:38:23,880
Looking good.
860
00:38:23,880 --> 00:38:28,000
And we're gonna
delicately whip the eggs...
861
00:38:28,000 --> 00:38:29,600
..in the middle of this pasta.
862
00:38:31,080 --> 00:38:33,040
We could have done it
in a food processor.
863
00:38:33,040 --> 00:38:34,640
We could have done it with a mixer.
864
00:38:34,640 --> 00:38:37,400
I want you to do the most basic form
of pasta making
865
00:38:37,400 --> 00:38:40,720
like I've been shown by
many a grandmother around Italy
866
00:38:40,720 --> 00:38:44,000
because I want you to feel the pasta
and understand it.
867
00:38:44,000 --> 00:38:46,200
I don't know what this is.
868
00:38:46,200 --> 00:38:48,920
Like, seriously, I'm not Italian!
869
00:38:48,920 --> 00:38:51,320
Rotolo! Like, it's so not me.
870
00:38:51,320 --> 00:38:53,520
No, I'm, like,
North Queensland Aussie.
871
00:38:53,520 --> 00:38:56,000
Like, we'd probably
go 'ruh-tow-low'. (LAUGHS)
872
00:38:56,000 --> 00:38:57,680
But this is how I make pasta.
873
00:38:57,680 --> 00:38:59,160
We're old school.
874
00:38:59,160 --> 00:39:01,400
Back in the day,
I didn't have the KitchenAid,
875
00:39:01,400 --> 00:39:04,080
so I feel really good at
copying what he's doing.
876
00:39:04,080 --> 00:39:06,200
Hoping for the best.
877
00:39:06,200 --> 00:39:08,080
You know, if I got in the top two
878
00:39:08,080 --> 00:39:09,560
to fight for immunity,
879
00:39:09,560 --> 00:39:11,880
honestly, I think
I would jump so high
880
00:39:11,880 --> 00:39:13,360
I'd hit the MasterChef roof -
881
00:39:13,360 --> 00:39:15,120
and I'm short,
so that would be crazy.
882
00:39:15,120 --> 00:39:16,840
Just keep copying him.
883
00:39:16,840 --> 00:39:19,720
Keep copying him
no matter what goes on.
884
00:39:19,720 --> 00:39:22,040
I'm not rushing it.
885
00:39:22,040 --> 00:39:25,400
I want you to use the fork
until the last minute.
886
00:39:25,400 --> 00:39:27,720
If we don't use the fork
to the last minute,
887
00:39:27,720 --> 00:39:30,800
we've got sticky hands
and we start working in a messy way.
888
00:39:30,800 --> 00:39:33,320
You saw what happens
when you get messy and stressed
889
00:39:33,320 --> 00:39:35,320
with your 15-minute cooking today.
890
00:39:35,320 --> 00:39:37,000
It gets on top of you.
891
00:39:38,200 --> 00:39:41,160
What I don't want is you to have
pasta all up your arms.
892
00:39:41,160 --> 00:39:45,000
At this stage, it's not too bad
because, like, this is my territory.
893
00:39:45,000 --> 00:39:46,640
I mean, it's fresh pasta.
894
00:39:46,640 --> 00:39:48,240
I mean, I made pasta
many times before,
895
00:39:48,240 --> 00:39:50,560
so I'm probably going
faster than him.
896
00:39:50,560 --> 00:39:52,640
I'm just doing my thing,
897
00:39:52,640 --> 00:39:55,640
I'm going with my instinct
to get me through this cook.
898
00:39:56,640 --> 00:39:57,960
PHIL:
899
00:39:59,200 --> 00:40:02,240
For me, as a kid that
struggled at school,
900
00:40:02,240 --> 00:40:03,960
when I learned to make pasta,
901
00:40:03,960 --> 00:40:06,200
it was one of the biggest lessons
of my life.
902
00:40:06,200 --> 00:40:07,920
The potential.
903
00:40:07,920 --> 00:40:10,040
This is pure potential.
904
00:40:10,040 --> 00:40:12,600
I've been to parts of Italy
905
00:40:12,600 --> 00:40:17,040
where they make pasta
out of water and flour.
906
00:40:17,040 --> 00:40:21,160
And I've asked them what sauce
they had to go with it
907
00:40:21,160 --> 00:40:23,200
and the nonna looked at me
908
00:40:23,200 --> 00:40:25,920
and said, "Nothing."
909
00:40:27,600 --> 00:40:30,360
Cucina povera -
poor people's cooking.
910
00:40:30,360 --> 00:40:31,840
"Sometimes some olive oil."
911
00:40:31,840 --> 00:40:33,320
You make olive oil.
I do!
912
00:40:33,320 --> 00:40:37,320
"Sometimes. If we were lucky."
Hungry, poor people, right?
913
00:40:37,320 --> 00:40:42,080
So fundamentally, this is
the foundations of flour and water.
914
00:40:42,080 --> 00:40:46,280
The genius of the nonnas is
to make something out of nothing.
915
00:40:46,280 --> 00:40:47,400
Potential.
916
00:40:48,920 --> 00:40:50,880
So when I cooked with that nonna,
917
00:40:50,880 --> 00:40:54,240
she told me that she never had shoes
until she was 13.
918
00:40:55,240 --> 00:40:57,040
She had clogs.
919
00:40:57,040 --> 00:40:58,960
And she lived up a mountain.
920
00:41:00,440 --> 00:41:03,680
We have to remember this is where
we're coming from here, OK?
921
00:41:03,680 --> 00:41:05,640
And as you travel around Italy,
it changes -
922
00:41:05,640 --> 00:41:07,320
the weather changes,
the money changes -
923
00:41:07,320 --> 00:41:10,600
but I think it's always
really important
924
00:41:10,600 --> 00:41:13,280
to remember that we're blessed.
925
00:41:13,280 --> 00:41:14,760
Yeah.
926
00:41:14,760 --> 00:41:18,000
Jamie Oliver is so passionate
about Italian cuisine.
927
00:41:18,000 --> 00:41:19,480
He's my idol.
928
00:41:19,480 --> 00:41:25,160
And this sounds like the southern
Italian way of making pasta.
929
00:41:25,160 --> 00:41:27,840
My heritage is Italian.
930
00:41:27,840 --> 00:41:31,000
Both my parents are from Calabria.
931
00:41:31,000 --> 00:41:34,160
So at the moment,
I feel a sense of comfort.
932
00:41:35,200 --> 00:41:37,040
In front of you should be
fairly clean.
933
00:41:37,040 --> 00:41:38,880
So, brother...
934
00:41:40,120 --> 00:41:41,840
..start catching all those bits,
right?
935
00:41:41,840 --> 00:41:43,520
I don't wanna see any of those bits.
936
00:41:43,520 --> 00:41:46,200
Get yourself a damp cloth
937
00:41:46,200 --> 00:41:50,200
and just put that over your pasta
to one side.
938
00:41:50,200 --> 00:41:51,680
How you feeling, guys? Alright?
939
00:41:51,680 --> 00:41:53,600
Yeah, good.
Yeah, good.
940
00:41:53,600 --> 00:41:55,080
You've done the easy bit.
941
00:41:55,080 --> 00:41:57,120
Now we start applying
a little bit of pressure.
942
00:41:57,120 --> 00:41:59,480
The stress levels right now
are super high
943
00:41:59,480 --> 00:42:01,880
but I've been able to
keep up so far,
944
00:42:01,880 --> 00:42:03,680
so I have to just keep going
and focus,
945
00:42:03,680 --> 00:42:05,160
you know, one step at a time.
946
00:42:05,160 --> 00:42:08,000
OK. So, lovely people,
let's get cooking.
947
00:42:08,000 --> 00:42:11,920
First job I'm gonna do is
get some butter to clarify.
948
00:42:11,920 --> 00:42:13,720
So I want a whole pack of
butter here.
949
00:42:13,720 --> 00:42:15,600
Put the little flame on.
950
00:42:15,600 --> 00:42:18,160
Very low. The lowest it'll go.
951
00:42:18,160 --> 00:42:19,920
So that's one job going.
952
00:42:21,200 --> 00:42:24,160
Jamie's is very, very low
compared to everyone else's.
953
00:42:25,640 --> 00:42:27,640
We're gonna use some thyme.
954
00:42:27,640 --> 00:42:29,920
Herbs are one of the most
important things in cooking.
955
00:42:29,920 --> 00:42:32,400
If it wasn't for herbs,
I probably wouldn't cook.
956
00:42:32,400 --> 00:42:35,720
So when Jamie started, I was
thinking, "I can do this pace.
957
00:42:35,720 --> 00:42:37,200
"This actually isn't too bad.
958
00:42:37,200 --> 00:42:39,760
"You know, just getting
some pasta happening."
959
00:42:39,760 --> 00:42:42,120
And then all of a sudden, I'm going,
960
00:42:42,120 --> 00:42:44,040
"Uh, hang on a minute."
961
00:42:44,040 --> 00:42:46,240
Get yourself a nice large frying pan.
962
00:42:46,240 --> 00:42:47,280
What heat, Jamie?
963
00:42:47,280 --> 00:42:48,840
Medium-high heat.
Medium-high.
964
00:42:48,840 --> 00:42:50,960
We're gonna go in with
a knob of butter.
965
00:42:50,960 --> 00:42:52,520
I do not want beurre noisette.
966
00:42:52,520 --> 00:42:54,520
I'm gonna go in with the thyme.
It will spit.
967
00:42:54,520 --> 00:42:57,240
I want just a few pinches
dried chilli.
968
00:42:57,240 --> 00:42:59,320
It is not there to spice up the life.
969
00:42:59,320 --> 00:43:01,080
It's a distant hum of chilli.
970
00:43:02,080 --> 00:43:05,640
Now Jamie's like, "Do this
and do that." The pace picks up.
971
00:43:05,640 --> 00:43:08,080
It should be subtle.
It should be smelling incredible.
972
00:43:08,080 --> 00:43:09,720
Three cloves of garlic.
973
00:43:09,720 --> 00:43:11,600
We wanna do
the tap chopping method.
974
00:43:11,600 --> 00:43:12,800
No fingers today.
975
00:43:15,440 --> 00:43:18,280
Jamie is literally going,
"Chop-chop-chop-chop-chop."
976
00:43:18,280 --> 00:43:21,040
Garlic for pungency,
for fragrance.
977
00:43:21,040 --> 00:43:23,240
And I'm, like, driving Miss Daisy.
978
00:43:23,240 --> 00:43:26,200
Chop. Chop. Chop. Chop.
979
00:43:26,200 --> 00:43:29,560
And I'm thinking, "OK, this is
where you're gonna get behind."
980
00:43:29,560 --> 00:43:31,560
Next job - greens.
981
00:43:31,560 --> 00:43:33,200
Oh, look at this.
982
00:43:33,200 --> 00:43:35,760
We are blessed with greens.
983
00:43:35,760 --> 00:43:38,560
And I am gonna go over to my water.
984
00:43:38,560 --> 00:43:40,680
But hang on - spinach in the water.
985
00:43:40,680 --> 00:43:42,760
Easy-peasy, you know?
986
00:43:42,760 --> 00:43:44,840
Notice that I put
the stalks in first...
987
00:43:44,840 --> 00:43:46,520
Oh! (LAUGHS)
988
00:43:46,520 --> 00:43:49,840
..to take maximum heat from the fire.
989
00:43:49,840 --> 00:43:52,200
Jamie puts his greens in
stems first.
990
00:43:52,200 --> 00:43:54,640
Not me! Shove it all in.
991
00:43:54,640 --> 00:43:57,720
I'm going, "Oh, my God.
Is this gonna ruin my dish?"
992
00:43:57,720 --> 00:44:00,840
(SIGHS) Jamie,
please cut me some slack.
993
00:44:00,840 --> 00:44:04,400
I'm only an old girl.
Like, seriously, slow it down!
994
00:44:04,400 --> 00:44:06,880
Right, we're gonna start
putting the pressure on now, guys.
995
00:44:06,880 --> 00:44:08,880
Don't go thinking
this is gonna be an easy ride
996
00:44:08,880 --> 00:44:10,720
because...
997
00:44:11,720 --> 00:44:15,320
..honestly, the joyful bit...
happens next.
998
00:44:25,480 --> 00:44:27,040
It'll all be fine.
Don't you worry.
999
00:44:27,040 --> 00:44:28,760
I'm just giving you a tip, right?
1000
00:44:28,760 --> 00:44:31,440
Round 2, and I've gotta
keep up with Jamie Oliver
1001
00:44:31,440 --> 00:44:34,520
and cook his
mushroom-and-spinach rotolo.
1002
00:44:34,520 --> 00:44:37,120
And I'm not gonna lie,
1003
00:44:37,120 --> 00:44:39,560
I've got no idea
what this dish will be,
1004
00:44:39,560 --> 00:44:42,840
so it is chaos in my brain.
1005
00:44:42,840 --> 00:44:45,760
This is probably my worst nightmare,
1006
00:44:45,760 --> 00:44:48,160
because I really want
a crack at that immunity.
1007
00:44:51,200 --> 00:44:53,000
I'm then gonna take the mushrooms.
1008
00:44:53,000 --> 00:44:54,880
Just bash 'em up in your hand, right?
1009
00:44:54,880 --> 00:44:56,800
Take the portobello one up,
get it in there.
1010
00:44:56,800 --> 00:44:59,640
Lovely little oyster families,
you can tear them.
1011
00:44:59,640 --> 00:45:02,040
So let me tell you a profound thing
1012
00:45:02,040 --> 00:45:04,440
that I learned from nonnas in Italy.
1013
00:45:04,440 --> 00:45:06,960
They often chop wrong.
1014
00:45:09,280 --> 00:45:11,080
How can it be wrong if it's right?
1015
00:45:11,080 --> 00:45:12,720
It means imperfect.
1016
00:45:12,720 --> 00:45:15,360
You've got broken-up bits.
It means that you get texture.
1017
00:45:15,360 --> 00:45:17,240
It means you get bounce and surprise.
1018
00:45:17,240 --> 00:45:18,840
So there's no wrong, right?
1019
00:45:18,840 --> 00:45:20,040
If it's right.
1020
00:45:21,040 --> 00:45:24,520
We're tossing. If you can't toss
a pan, you better learn quickly.
1021
00:45:24,520 --> 00:45:27,160
Fill a pan with rice.
Learn to toss, right?
1022
00:45:27,160 --> 00:45:29,480
Life is too short to not be a tosser.
1023
00:45:29,480 --> 00:45:32,000
You need to be a tosser.
(CONTESTANTS LAUGH)
1024
00:45:32,000 --> 00:45:34,840
It's true.
It's not to look like a chef.
1025
00:45:34,840 --> 00:45:38,920
You can see that all the flavours
are mixing perfectly.
1026
00:45:38,920 --> 00:45:41,600
You know what? I would have just
loved to have been down there.
1027
00:45:41,600 --> 00:45:43,840
And overall,
they're doing a great job.
1028
00:45:43,840 --> 00:45:45,720
Jess and Antonio and Grace,
1029
00:45:45,720 --> 00:45:48,400
they're keeping up with Jamie
probably the best.
1030
00:45:48,400 --> 00:45:50,520
But, you know, Andrea...
1031
00:45:52,000 --> 00:45:53,000
..Rhiannon,
1032
00:45:53,000 --> 00:45:55,320
there's a lot of
stress and chaos going on.
1033
00:45:55,320 --> 00:45:57,880
So they gotta roll up the sleeves
now because it's still on.
1034
00:45:59,360 --> 00:46:02,880
So you should have
your mushrooms done.
1035
00:46:02,880 --> 00:46:04,720
Greens done.
1036
00:46:07,280 --> 00:46:09,040
We've got pasta resting.
1037
00:46:09,040 --> 00:46:10,800
We've got a big fish kettle.
1038
00:46:10,800 --> 00:46:12,640
Three-quarter full, full whack.
1039
00:46:12,640 --> 00:46:14,520
Clarified butter, just splitting.
1040
00:46:14,520 --> 00:46:16,720
This is where you guys
are gonna fall behind.
1041
00:46:16,720 --> 00:46:19,640
So listen up and focus.
1042
00:46:19,640 --> 00:46:22,880
OK, get your pasta machine secured.
1043
00:46:22,880 --> 00:46:25,440
Get it tight,
because once I start rolling,
1044
00:46:25,440 --> 00:46:26,600
I ain't stopping.
1045
00:46:26,600 --> 00:46:28,120
No, it's coming out.
1046
00:46:28,120 --> 00:46:30,400
Hang on, it's coming out. Ahh!
1047
00:46:31,560 --> 00:46:33,200
(BOTH TALK AT ONCE)
1048
00:46:34,520 --> 00:46:37,040
So we've got our dough here.
1049
00:46:37,040 --> 00:46:39,920
Alright, we're gonna put it
through the thickest setting.
1050
00:46:41,160 --> 00:46:44,040
And then...fold it in half.
1051
00:46:44,040 --> 00:46:46,280
Right? And then we're gonna
take it down a notch.
1052
00:46:46,280 --> 00:46:47,320
Just a little bit.
1053
00:46:47,320 --> 00:46:49,480
This is where you guys
can stitch yourself up.
1054
00:46:49,480 --> 00:46:51,240
If you rush it, you're gonna put
1055
00:46:51,240 --> 00:46:53,360
tension on the pasta
when it's not really needed.
1056
00:46:53,360 --> 00:46:55,200
Jamie, how thin do you want it?
1057
00:46:55,200 --> 00:46:56,760
I want it to be thin.
1058
00:46:56,760 --> 00:46:58,680
What's the aim -
number two, number...
1059
00:46:58,680 --> 00:47:01,080
What's the final number
we're gonna...we're aiming?
1060
00:47:01,080 --> 00:47:03,840
Look, pasta is a touchy-feely thing.
1061
00:47:03,840 --> 00:47:07,760
So what we're after is
a beautiful silk scarf.
1062
00:47:07,760 --> 00:47:10,640
I'm making pasta with Jamie Oliver.
1063
00:47:10,640 --> 00:47:11,960
How is this my life?
1064
00:47:11,960 --> 00:47:13,800
This is a dream come true for me.
1065
00:47:13,800 --> 00:47:16,400
Jamie's rolling out
a really long piece of dough
1066
00:47:16,400 --> 00:47:20,400
and I'm really hoping
that mine's as thin as his.
1067
00:47:20,400 --> 00:47:23,240
This is nice. So flip it over.
1068
00:47:23,240 --> 00:47:25,080
You're doing well.
That's a stunning job.
1069
00:47:25,080 --> 00:47:27,120
Grace, you're there. Nice.
Thank you.
1070
00:47:27,120 --> 00:47:29,360
Just means you might
have to do a few more bits.
1071
00:47:29,360 --> 00:47:30,840
You're pretty much there.
OK.
1072
00:47:30,840 --> 00:47:32,520
Andrea, what setting are you on?
One.
1073
00:47:32,520 --> 00:47:36,120
No, no, wait.
It's this thing that tells you.
1074
00:47:36,120 --> 00:47:37,240
Oh, f...
1075
00:47:37,240 --> 00:47:39,400
We're gonna start putting things
together quite quickly.
1076
00:47:39,400 --> 00:47:43,680
So get yourself a tea towel,
like this green one.
1077
00:47:43,680 --> 00:47:47,880
And I want you to lay
the pasta sheet out over the green.
1078
00:47:47,880 --> 00:47:50,400
And we're cutting the length
of the tea towel, right?
1079
00:47:50,400 --> 00:47:51,400
Roughly.
1080
00:47:51,400 --> 00:47:54,720
So you should have
three nice slivers here.
1081
00:47:54,720 --> 00:47:56,560
Three?
Three or four.
1082
00:47:56,560 --> 00:47:59,000
We need to stick them together.
1083
00:47:59,000 --> 00:48:00,760
So you should have a brush.
1084
00:48:00,760 --> 00:48:02,760
And you should have some water.
1085
00:48:02,760 --> 00:48:04,520
Now, listen up now.
1086
00:48:04,520 --> 00:48:06,480
Where's the water, sorry?
1087
00:48:06,480 --> 00:48:09,040
Uh, there's a sink behind you
or there's a bottle behind you.
1088
00:48:09,040 --> 00:48:10,960
ANDY: I've got a drink bottle
if you want!
1089
00:48:10,960 --> 00:48:12,000
There you go.
1090
00:48:12,000 --> 00:48:14,440
I want you to brush
not quite to the end
1091
00:48:14,440 --> 00:48:15,960
and then get the second sheet
1092
00:48:15,960 --> 00:48:18,360
and hang it over by
about two centimetres.
1093
00:48:19,920 --> 00:48:20,920
Green one?
1094
00:48:20,920 --> 00:48:22,800
Rhiannon, that's the wrong
tea towel, I think.
1095
00:48:22,800 --> 00:48:25,240
I've only got the white ones left.
No.
1096
00:48:25,240 --> 00:48:26,680
It's too small.
1097
00:48:26,680 --> 00:48:29,520
Wait, what? I don't have
that tea towel with the lines.
1098
00:48:30,600 --> 00:48:33,440
My pasta sheets are hanging
over the tea towel.
1099
00:48:33,440 --> 00:48:35,240
Oh, it sticks terrible.
1100
00:48:35,240 --> 00:48:37,040
Is that them at the edge
of your bench?
1101
00:48:37,040 --> 00:48:38,640
They're on the edge of your bench.
1102
00:48:38,640 --> 00:48:41,640
Hang on a minute! I do have it.
Down the end of my bench.
1103
00:48:41,640 --> 00:48:43,520
Ugh! Come on.
1104
00:48:43,520 --> 00:48:46,360
OK, so I'm gonna start cracking on.
1105
00:48:46,360 --> 00:48:48,400
Is everyone happy?
Define 'happy'.
1106
00:48:48,400 --> 00:48:52,160
OK, so now evenly distribute
the mushrooms.
1107
00:48:53,960 --> 00:48:57,320
So once you've done that,
use this little tip. Watch me.
1108
00:48:58,920 --> 00:49:01,600
To fold over the middle
of our rotolo.
1109
00:49:02,840 --> 00:49:07,280
Then we distribute our lovely
seasoned greens nice and evenly.
1110
00:49:07,280 --> 00:49:10,960
And very elegantly sprinkle
our ricotta over the top.
1111
00:49:13,440 --> 00:49:18,000
Now we pick up each corner
of this beautiful tea towel.
1112
00:49:18,000 --> 00:49:19,720
You watching?
1113
00:49:19,720 --> 00:49:20,760
Yep.
Yeah.
1114
00:49:22,600 --> 00:49:23,680
Watching.
1115
00:49:25,200 --> 00:49:26,360
Watch me.
1116
00:49:30,120 --> 00:49:32,240
Ohh, God!
1117
00:49:32,240 --> 00:49:34,640
Right? That's the rotolo.
1118
00:49:34,640 --> 00:49:36,240
Whoo! Well done.
1119
00:49:36,240 --> 00:49:40,280
Like, wow, it's just so exciting
when you see what a rotolo is.
1120
00:49:40,280 --> 00:49:41,800
Now it makes sense to me.
1121
00:49:41,800 --> 00:49:43,760
And I'm really hoping
that this is gonna be
1122
00:49:43,760 --> 00:49:45,240
you know, the home stretch.
1123
00:49:45,240 --> 00:49:48,120
OK. Get your string.
1124
00:49:48,120 --> 00:49:50,080
You want about 2 metres.
1125
00:49:51,200 --> 00:49:53,960
And you go like this
to create a loop.
1126
00:49:53,960 --> 00:49:57,040
And then you go underneath like this.
1127
00:49:58,040 --> 00:50:00,200
My cooking twine is getting tangled.
1128
00:50:00,200 --> 00:50:03,520
My tying-up skills are definitely
not up to Jamie's standards.
1129
00:50:03,520 --> 00:50:05,280
So what you should have
1130
00:50:05,280 --> 00:50:07,280
is a rotolo.
1131
00:50:07,280 --> 00:50:09,760
Loved, looked after, like this.
1132
00:50:09,760 --> 00:50:11,280
Whoo!
Yeah?
1133
00:50:11,280 --> 00:50:12,280
(WHISTLES LOUDLY)
1134
00:50:13,880 --> 00:50:16,520
It looks nothing like his! (LAUGHS)
1135
00:50:16,520 --> 00:50:18,040
In it goes.
1136
00:50:18,040 --> 00:50:20,040
I really don't have time
to tie this anymore,
1137
00:50:20,040 --> 00:50:22,440
so I'm just gonna do both ends
and one in the middle
1138
00:50:22,440 --> 00:50:24,280
and hope that that's gonna
to be enough pressure
1139
00:50:24,280 --> 00:50:26,200
to actually keep the rotolo
in place.
1140
00:50:26,200 --> 00:50:28,240
Nice tying-up there, tiger.
1141
00:50:28,240 --> 00:50:31,320
You should have
everything going nicely.
1142
00:50:31,320 --> 00:50:35,000
So we're going to make
a salsa rossa piccante.
1143
00:50:35,000 --> 00:50:37,160
Right, so that is a red tomato sauce
1144
00:50:37,160 --> 00:50:40,360
with a little spice
to really accentuate
1145
00:50:40,360 --> 00:50:42,200
those autumnal flavours, OK?
1146
00:50:42,200 --> 00:50:44,600
And we wanna just
finely slice the garlic.
1147
00:50:44,600 --> 00:50:46,080
And we...
(BANG!)
1148
00:50:46,080 --> 00:50:47,320
You right, mate?
1149
00:50:47,320 --> 00:50:49,160
JOCK: They're aggressive in Torino.
1150
00:50:49,160 --> 00:50:50,800
(ALL LAUGH)
1151
00:50:50,800 --> 00:50:52,560
I wanna go ahead, so...
1152
00:50:52,560 --> 00:50:54,400
(LAUGHS)
1153
00:50:54,400 --> 00:50:55,880
Two cloves of garlic.
1154
00:51:02,480 --> 00:51:05,760
Brilliant. (LAUGHS)
Look at this now.
1155
00:51:06,880 --> 00:51:09,640
Sorry. I can slow down if you want.
1156
00:51:09,640 --> 00:51:11,280
(ALL LAUGH)
1157
00:51:13,240 --> 00:51:14,760
It's a rustic sauce,
1158
00:51:14,760 --> 00:51:19,240
but I don't want big, clod-hopping
bits of, you know, plum tomatoes.
1159
00:51:19,240 --> 00:51:22,000
Break it up. Taste mine if you want.
1160
00:51:22,000 --> 00:51:24,840
This ain't no normal
tomato sauce, guys.
1161
00:51:24,840 --> 00:51:27,520
This is a proper tomato sauce.
Oh, yum!
1162
00:51:27,520 --> 00:51:29,120
GRACE: Are you at my bench, babe?
1163
00:51:29,120 --> 00:51:30,600
RHIANNON: Oh!
(CONTESTANTS LAUGH)
1164
00:51:30,600 --> 00:51:32,720
Sabotage.
Tastes good!
1165
00:51:32,720 --> 00:51:33,920
Thanks, babe.
1166
00:51:33,920 --> 00:51:36,760
That's hilarious.
I love you for that.
1167
00:51:36,760 --> 00:51:40,000
Oh, my goodness! Sorry, Grace!
1168
00:51:40,000 --> 00:51:43,800
It's a miracle. Like,
I've kept up with Jamie Oliver.
1169
00:51:43,800 --> 00:51:44,960
So, lovely people.
1170
00:51:44,960 --> 00:51:46,640
It's really serious now
1171
00:51:46,640 --> 00:51:48,480
because you're, like,
a minute and a half away.
1172
00:51:49,760 --> 00:51:52,200
You're gonna finish
within 10 seconds of me.
1173
00:51:52,200 --> 00:51:54,840
So get your shit together now,
otherwise you're really in trouble.
1174
00:51:54,840 --> 00:51:58,120
Let's go, guys.
Gotta be step-for-step here.
1175
00:51:58,120 --> 00:52:00,080
And here we go, brothers and sisters.
1176
00:52:01,080 --> 00:52:02,480
A mighty pasta.
1177
00:52:05,200 --> 00:52:06,880
Working very carefully,
1178
00:52:06,880 --> 00:52:08,640
cut the string.
1179
00:52:08,640 --> 00:52:10,120
And it's hot, right?
1180
00:52:10,120 --> 00:52:13,680
Of course, it's in boiling water.
Nearly burned my fingers off!
1181
00:52:13,680 --> 00:52:15,520
And I realised...
Oh, that's hot!
1182
00:52:15,520 --> 00:52:19,360
..I spent so long doing
this intricate tying.
1183
00:52:19,360 --> 00:52:23,520
I didn't think about the fact that
I've gotta also take it off.
1184
00:52:23,520 --> 00:52:25,040
We're gonna roll it out.
1185
00:52:25,040 --> 00:52:26,520
Look at this beautiful thing.
1186
00:52:26,520 --> 00:52:28,160
Ease it off.
1187
00:52:28,160 --> 00:52:30,440
So look, it's a thing of love.
1188
00:52:30,440 --> 00:52:33,080
(WOLF-WHISTLES)
That is just a thing of joy.
1189
00:52:34,480 --> 00:52:36,520
We're gonna take the end off.
1190
00:52:37,880 --> 00:52:40,400
Look at that.
(ONLOOKERS APPLAUD)
1191
00:52:40,400 --> 00:52:42,320
Oh, my God!
1192
00:52:44,200 --> 00:52:47,880
I want you to cut it
two centimetres thick.
1193
00:52:47,880 --> 00:52:50,680
JOCK: Come on, guys, you're about to
only have 10 seconds left.
1194
00:52:50,680 --> 00:52:53,000
Come on.
ANDY: Come on, he's plating up!
1195
00:52:53,000 --> 00:52:55,600
You've gotta keep up now, guys.
I'm almost done.
1196
00:52:55,600 --> 00:52:57,480
I'm just exhausted.
1197
00:52:57,480 --> 00:52:59,680
Like, I think I may need a nap
at the back,
1198
00:52:59,680 --> 00:53:01,760
so I'm not paying attention
1199
00:53:01,760 --> 00:53:03,560
and just start plating my way.
1200
00:53:03,560 --> 00:53:05,040
MELISSA: Look at how it's presented.
1201
00:53:05,040 --> 00:53:06,600
Two slices on the plate.
1202
00:53:06,600 --> 00:53:09,760
We're gonna put a small spoon of
the salsa rossa piccante
1203
00:53:09,760 --> 00:53:11,040
just next to it.
1204
00:53:11,040 --> 00:53:13,920
And then I'm gonna take some of
that all-important sage butter
1205
00:53:13,920 --> 00:53:15,400
and drizzle it over the top.
1206
00:53:15,400 --> 00:53:17,680
This is been such a hard cook,
1207
00:53:17,680 --> 00:53:20,400
but I'm so happy that I'm gonna get
1208
00:53:20,400 --> 00:53:22,360
all the elements on my plate.
1209
00:53:22,360 --> 00:53:23,920
A little pinch of pepper.
1210
00:53:25,360 --> 00:53:26,800
And I'm done.
1211
00:53:26,800 --> 00:53:28,320
JOCK: Here it is!
1212
00:53:28,320 --> 00:53:29,360
Here we go.
1213
00:53:29,360 --> 00:53:32,640
ALL: 10, 9, 8,
1214
00:53:32,640 --> 00:53:35,360
7, 6, 5,
1215
00:53:35,360 --> 00:53:39,360
4, 3, 2, 1.
1216
00:53:39,360 --> 00:53:40,600
JOCK: That's it.
1217
00:53:40,600 --> 00:53:42,120
(ONLOOKERS CHEER AND APPLAUD)
1218
00:53:44,840 --> 00:53:47,280
Wow!
That was so cool!
1219
00:53:53,040 --> 00:53:54,040
Oh, my Lord!
1220
00:53:55,040 --> 00:53:56,640
ANTONIO: Jamie Oliver
was fricking amazing.
1221
00:53:56,640 --> 00:54:00,280
It's like watching him on TV
but amplified a thousand times.
1222
00:54:00,280 --> 00:54:02,760
So yeah...
She did it. She plated it up.
1223
00:54:02,760 --> 00:54:05,720
Don't think I've ever done
anything like this.
1224
00:54:05,720 --> 00:54:08,760
Really wanna get my hands on,
you know, possibly immunity,
1225
00:54:08,760 --> 00:54:10,680
so yes, fingers crossed.
1226
00:54:12,080 --> 00:54:14,080
What a journey. What a journey.
1227
00:54:23,840 --> 00:54:27,040
Stream full episodes of
MasterChef Australia
1228
00:54:27,040 --> 00:54:29,000
now on 10 play.
1229
00:54:31,320 --> 00:54:35,040
Well, what about that -
a once-in-a-lifetime opportunity,
1230
00:54:35,040 --> 00:54:38,040
cooking along with
none other than Jamie Oliver.
1231
00:54:38,040 --> 00:54:41,320
And not just that -
the dish the changed his life.
1232
00:54:41,320 --> 00:54:44,040
We are looking for
the top two dishes
1233
00:54:44,040 --> 00:54:45,800
to progress into immunity.
1234
00:54:45,800 --> 00:54:49,400
First dish we'd like to taste
belongs to Antonio.
1235
00:54:49,400 --> 00:54:51,360
(CONTESTANTS CHEER)
1236
00:54:54,880 --> 00:54:57,560
MELISSA: How was that?
ANTONIO: It's incredible.
1237
00:54:57,560 --> 00:54:59,680
Yeah, I've never done
anything like this in my life.
1238
00:55:07,720 --> 00:55:09,720
JAMIE: Antonio...
1239
00:55:09,720 --> 00:55:11,560
..I think you did a great job.
1240
00:55:11,560 --> 00:55:13,520
Thanks.
You did a great job.
1241
00:55:13,520 --> 00:55:15,520
(CONTESTANTS CHEER AND CLAP)
1242
00:55:17,040 --> 00:55:19,720
The rotolo, you know,
you did a really fantastic job.
1243
00:55:19,720 --> 00:55:22,480
I've been to restaurants
where it's not as good as that.
1244
00:55:22,480 --> 00:55:27,520
So, like, for someone from such
a long, long way away from Italy...
1245
00:55:27,520 --> 00:55:30,720
(LAUGHS) ..I think you've done
a really good job.
1246
00:55:30,720 --> 00:55:32,520
Thank you. Thank you so much.
1247
00:55:32,520 --> 00:55:35,560
Mate, I think you were
within 10% of Jamie.
1248
00:55:38,240 --> 00:55:39,960
You were very, very close.
1249
00:55:39,960 --> 00:55:41,560
You know, it looked the part.
1250
00:55:41,560 --> 00:55:44,280
Looks really great.
So very well done, mate.
1251
00:55:45,280 --> 00:55:46,880
ANDY: I've only got
good things to say.
1252
00:55:46,880 --> 00:55:49,360
And not only did I see you
working well at your bench,
1253
00:55:49,360 --> 00:55:51,280
I saw you duck over there
to help Andrea,
1254
00:55:51,280 --> 00:55:54,080
which was amazing to see - like,
it's what this place is all about.
1255
00:55:54,080 --> 00:55:55,840
Thank you. Thank you so much.
1256
00:55:55,840 --> 00:55:59,080
I loved it. I thought that there
was so much to be so proud of.
1257
00:56:00,480 --> 00:56:01,840
(CONTESTANTS CHEER)
1258
00:56:05,960 --> 00:56:07,000
ANDY: Andrea.
1259
00:56:11,880 --> 00:56:13,360
I have no words.
1260
00:56:13,360 --> 00:56:16,240
I've got one word. 'Cyclone'.
1261
00:56:18,400 --> 00:56:22,040
This has probably been the most
intense experience in my life.
1262
00:56:22,040 --> 00:56:24,600
JOCK: You know that
it's the two dishes
1263
00:56:24,600 --> 00:56:28,480
that most resemble Jamie's
both in look and taste.
1264
00:56:29,520 --> 00:56:31,000
Mmm. This one.
1265
00:56:32,560 --> 00:56:33,960
With three rotolos.
1266
00:56:33,960 --> 00:56:37,080
Oh, OK! Yeah, sorry. Sorry. Yeah.
1267
00:56:43,800 --> 00:56:46,960
First of all, the tomato sauce
is a little bit coarse.
1268
00:56:46,960 --> 00:56:49,160
Like, you could have broken
it down a little bit more.
1269
00:56:50,320 --> 00:56:52,480
But it's close.
1270
00:56:53,920 --> 00:56:55,400
The pasta's fine,
1271
00:56:55,400 --> 00:56:58,120
and the rotolo is really good.
1272
00:56:58,120 --> 00:57:00,520
And I think you did a fine job
there. Really, really good.
1273
00:57:00,520 --> 00:57:02,000
You should be pleased with yourself.
1274
00:57:02,000 --> 00:57:04,400
Andrea, obviously presentation-wise,
1275
00:57:04,400 --> 00:57:06,840
two instead of three
is a big difference
1276
00:57:06,840 --> 00:57:09,640
and just the care in terms of
the way the sauce has been placed
1277
00:57:09,640 --> 00:57:13,120
show that hectic, haphazard thing
going on there.
1278
00:57:13,120 --> 00:57:17,400
I feel like that might have been
due to how you cooked,
1279
00:57:17,400 --> 00:57:19,480
but also down to
the last 30 seconds,
1280
00:57:19,480 --> 00:57:23,040
you weren't kinda
on the same page as Jamie.
1281
00:57:23,040 --> 00:57:24,840
But all in all,
bloody good job, mate.
1282
00:57:24,840 --> 00:57:25,840
Thank you very much.
1283
00:57:32,440 --> 00:57:33,960
Next up, it's Jessica.
1284
00:57:33,960 --> 00:57:36,040
(CHEERING AND APPLAUSE)
1285
00:57:40,440 --> 00:57:42,480
Jessica.
How you going?
1286
00:57:42,480 --> 00:57:46,080
That was a really, really big cook.
1287
00:57:46,080 --> 00:57:48,040
My background is Calabrese.
1288
00:57:48,040 --> 00:57:50,480
We make peasant food.
1289
00:57:50,480 --> 00:57:53,600
And the woman I was referring to
was from that exact area.
1290
00:57:53,600 --> 00:57:55,440
Yeah, that's my heart on a plate.
1291
00:57:55,440 --> 00:57:58,240
Bar having my two children,
that was probably
1292
00:57:58,240 --> 00:57:59,960
one of the highlights of my life.
1293
00:58:00,960 --> 00:58:03,000
Oh, bless you.
What about getting married?
1294
00:58:03,000 --> 00:58:05,160
Oh, and getting married. (LAUGHS)
1295
00:58:05,160 --> 00:58:07,160
I got you.
Phew!
1296
00:58:18,600 --> 00:58:20,280
You can be very proud of yourself,
1297
00:58:20,280 --> 00:58:21,880
because I think you've got
very close there.
1298
00:58:21,880 --> 00:58:23,360
You got very close.
1299
00:58:24,560 --> 00:58:26,240
Like, the seasoning of
the greens is great,
1300
00:58:26,240 --> 00:58:27,720
the mushrooms is great,
1301
00:58:27,720 --> 00:58:29,200
and the sage is perfectly crisp.
1302
00:58:29,200 --> 00:58:33,560
You're a little bit finer than your
other Italian counterpart over here.
1303
00:58:33,560 --> 00:58:35,560
And I can taste that you're Italian.
1304
00:58:35,560 --> 00:58:37,120
(LAUGHS)
1305
00:58:37,120 --> 00:58:39,040
I think you should be
really proud of yourself.
1306
00:58:39,040 --> 00:58:40,200
Thank you, Jamie.
1307
00:58:40,200 --> 00:58:43,680
JOCK: Couldn't agree with that more.
I thought the sauce was excellent.
1308
00:58:43,680 --> 00:58:48,080
The construction of the rotolo
was nice and tight
1309
00:58:48,080 --> 00:58:50,480
and the quantity of
the fillings was great.
1310
00:58:50,480 --> 00:58:52,360
So you're right up there today.
1311
00:58:52,360 --> 00:58:53,360
Thank you.
1312
00:58:53,360 --> 00:58:56,560
That really does resemble
Jamie's rotolo.
1313
00:58:56,560 --> 00:58:59,520
Some fine work there in listening
1314
00:58:59,520 --> 00:59:02,080
but also just in trusting
what you already know.
1315
00:59:02,080 --> 00:59:04,840
Thank you so much. Thank you.
Well done, Jessica.
1316
00:59:09,040 --> 00:59:10,840
Alright, Rhiannon. Let's go.
1317
00:59:12,600 --> 00:59:14,760
Hello.
Hello, my darlin'.
1318
00:59:16,240 --> 00:59:17,720
How did you go?
1319
00:59:17,720 --> 00:59:19,960
I was pretty chaotic,
I'm not gonna lie.
1320
00:59:19,960 --> 00:59:21,520
Like, I was trying to be calm,
1321
00:59:21,520 --> 00:59:23,600
but, like, I just kept
doing things wrong.
1322
00:59:24,960 --> 00:59:27,120
But you know what?
I'm so bloody grateful.
1323
00:59:27,120 --> 00:59:29,240
It was so cool.
1324
00:59:29,240 --> 00:59:30,880
It's a commendable effort.
1325
00:59:30,880 --> 00:59:33,280
It's tasty for sure,
1326
00:59:33,280 --> 00:59:37,360
but it's that kind of equation
of pasta versus filling.
1327
00:59:37,360 --> 00:59:40,960
You know what I mean? And that is
girth as well as length, so...
1328
00:59:40,960 --> 00:59:43,440
Do you know what I mean, though?
I do. 100%.
1329
00:59:43,440 --> 00:59:44,920
Are we going...
1330
00:59:44,920 --> 00:59:46,320
(LAUGHS)
1331
00:59:46,320 --> 00:59:49,000
No, but seriously.
1332
00:59:50,720 --> 00:59:53,160
It's the proportion of
filling versus pasta.
1333
00:59:53,160 --> 00:59:55,040
Changed it a little bit.
Yep.
1334
00:59:55,040 --> 00:59:58,520
So you're a little bit further away
than the others, admittedly,
1335
00:59:58,520 --> 01:00:00,040
but you should be really proud.
1336
01:00:00,040 --> 01:00:02,360
I'm stoked. I'm so stoked.
1337
01:00:02,360 --> 01:00:03,960
This is, like, once-in-a-lifetime.
1338
01:00:03,960 --> 01:00:06,520
Your attitude -
you just can't fault that stuff.
1339
01:00:06,520 --> 01:00:08,440
You're just like,
"I had the best time."
1340
01:00:08,440 --> 01:00:10,680
Even though there's
some telegraph poles,
1341
01:00:10,680 --> 01:00:13,680
it's your attitude that will keep us
coming back for more, so good stuff.
1342
01:00:13,680 --> 01:00:15,200
Thank you.
1343
01:00:15,200 --> 01:00:17,920
Nice one, Rhiannon.
Thanks! Thank you.
1344
01:00:21,280 --> 01:00:23,480
JOCK: Last but not least, Grace.
1345
01:00:29,960 --> 01:00:31,440
How was that, Grace?
1346
01:00:31,440 --> 01:00:33,880
(SIGHS) Insane. (LAUGHS)
1347
01:00:35,080 --> 01:00:36,960
Like, I was already
tearing up at the start.
1348
01:00:36,960 --> 01:00:39,080
And I just had to go, "Wow."
1349
01:00:39,080 --> 01:00:41,280
Like, I'm cooking with Jamie Oliver.
1350
01:00:41,280 --> 01:00:43,680
Like, who on Earth can say that?
1351
01:00:43,680 --> 01:00:46,120
I gave it my all. So yeah...
1352
01:00:58,680 --> 01:01:01,600
Look, um, you've done
a fantastic job.
1353
01:01:03,240 --> 01:01:05,760
It's up there. It's up there.
1354
01:01:05,760 --> 01:01:08,600
The seasoning's really good,
the pasta's really good.
1355
01:01:08,600 --> 01:01:10,640
Like, you hit the brief there.
1356
01:01:10,640 --> 01:01:11,680
It's delicious.
1357
01:01:11,680 --> 01:01:14,240
So, you know, be proud.
Be very, very proud.
1358
01:01:14,240 --> 01:01:16,320
Thank you.
1359
01:01:16,320 --> 01:01:18,560
I've gotta commend you
on the mushrooms.
1360
01:01:18,560 --> 01:01:21,480
They were seasoned perfectly, but
the different textures of mushrooms,
1361
01:01:21,480 --> 01:01:23,600
which you know, Jamie chatted about
1362
01:01:23,600 --> 01:01:25,280
and this had to have.
1363
01:01:25,280 --> 01:01:27,360
So I thought you did
a great job today.
1364
01:01:27,360 --> 01:01:28,840
MELISSA: Thank you, Grace.
1365
01:01:33,920 --> 01:01:37,640
The fact that we all kept up
with Jamie Oliver is crazy.
1366
01:01:38,800 --> 01:01:41,960
And there was some awesome
feedback all around,
1367
01:01:41,960 --> 01:01:46,080
but I really want to get my hands
on that immunity cook.
1368
01:01:59,640 --> 01:02:01,520
Right, let's get down to it.
1369
01:02:02,640 --> 01:02:04,960
At the end of the day,
we're looking for
1370
01:02:04,960 --> 01:02:07,200
the top two dishes to send
straight through
1371
01:02:07,200 --> 01:02:09,240
to the Immunity Challenge
on Thursday.
1372
01:02:10,800 --> 01:02:14,240
Despite how chaotic today's cook was,
1373
01:02:14,240 --> 01:02:17,920
two of managed to pull it off
with style.
1374
01:02:19,040 --> 01:02:21,320
And those two cooks are...
1375
01:02:23,680 --> 01:02:25,000
..Antonio....
1376
01:02:26,680 --> 01:02:28,440
Well done, mate.
1377
01:02:31,720 --> 01:02:33,040
..and Jessica.
1378
01:02:34,720 --> 01:02:35,920
Well done.
1379
01:02:40,320 --> 01:02:43,120
Jessica, how you feeling?
On cloud nine?
1380
01:02:43,120 --> 01:02:45,600
Cloud ten.
(ALL CHUCKLE)
1381
01:02:45,600 --> 01:02:48,960
Antonio, you hit it out of
the park this morning,
1382
01:02:48,960 --> 01:02:51,760
smashed it this afternoon -
you must be proud of yourself.
1383
01:02:51,760 --> 01:02:53,240
Yeah, thank you so much.
1384
01:02:53,240 --> 01:02:55,200
It's just been
an incredible experience.
1385
01:02:55,200 --> 01:02:56,960
Well, congratulations, you two.
1386
01:02:56,960 --> 01:02:59,600
You both have a one-way ticket into
1387
01:02:59,600 --> 01:03:03,080
the very first Immunity Challenge
of the season.
1388
01:03:03,080 --> 01:03:04,520
Well done, guys. Well done.
1389
01:03:07,760 --> 01:03:11,040
It has been an unbelievable
couple of days.
1390
01:03:11,040 --> 01:03:13,320
Jamie, you are an absolute legend
1391
01:03:13,320 --> 01:03:16,200
and just a really bloody nice guy.
1392
01:03:16,200 --> 01:03:17,720
Thanks, Mel.
1393
01:03:17,720 --> 01:03:20,560
Listen, it's been a pleasure
to meet you all...
1394
01:03:22,320 --> 01:03:24,480
..cook with you all,
to taste your food.
1395
01:03:25,480 --> 01:03:28,320
There's amazing skills
happening in this room.
1396
01:03:29,400 --> 01:03:31,560
I follow the show.
1397
01:03:31,560 --> 01:03:34,800
I really do think we've got
one of the strongest years ever.
1398
01:03:34,800 --> 01:03:36,600
And this is the beginning
of a journey, right?
1399
01:03:36,600 --> 01:03:38,840
If you're this good this quick,
1400
01:03:38,840 --> 01:03:41,240
what's going to happen in the next
months that come forward?
1401
01:03:41,240 --> 01:03:43,960
And don't forget, this is probably
1402
01:03:43,960 --> 01:03:46,360
the best cookery school
on the planet,
1403
01:03:46,360 --> 01:03:48,400
so grab it and run with it.
1404
01:03:48,400 --> 01:03:52,680
And I've got a little secret
that I've left behind me.
1405
01:03:52,680 --> 01:03:54,160
Of course you do!
1406
01:03:54,160 --> 01:03:57,120
Tomorrow's challenge
will have to feature something
1407
01:03:57,120 --> 01:03:59,200
from underneath these cloches.
1408
01:03:59,200 --> 01:04:01,000
But that's for tomorrow.
1409
01:04:01,000 --> 01:04:02,440
Thanks, Jamie.
1410
01:04:02,440 --> 01:04:03,640
(LAUGHTER)
1411
01:04:03,640 --> 01:04:06,480
Until then, guys, it's goodbye
from me. Lots of love.
1412
01:04:06,480 --> 01:04:08,520
Aww. Yay!
1413
01:04:08,520 --> 01:04:10,600
(ALL CHEER)
1414
01:04:10,600 --> 01:04:12,560
Team hug!
1415
01:04:15,080 --> 01:04:17,160
Oh, my God!
1416
01:04:17,160 --> 01:04:20,120
NARRATOR: Tomorrow night
on MasterChef Australia...
1417
01:04:20,120 --> 01:04:23,080
This challenge, it's a doozy.
1418
01:04:23,080 --> 01:04:25,040
There's only one spot left
for immunity.
1419
01:04:26,160 --> 01:04:28,840
..Jamie's secret flavour bombs
1420
01:04:28,840 --> 01:04:32,000
will be detonated...
1421
01:04:32,000 --> 01:04:34,560
No idea what could be
in that flavour bomb.
1422
01:04:34,560 --> 01:04:36,080
Just gonna hope for the best.
1423
01:04:36,080 --> 01:04:39,440
..just not the way they think.
1424
01:04:39,440 --> 01:04:42,480
You may lift
your cloches...now.
1425
01:04:45,320 --> 01:04:46,520
What is it? What is it?
1426
01:04:51,320 --> 01:04:53,640
Captions by Red Bee Media
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