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00:00:04,000 --> 00:00:06,400
Shannon Bennett!
(OTHERS CHEER)
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00:00:06,400 --> 00:00:08,000
..Shannon's fridge
3
00:00:08,000 --> 00:00:09,560
supplied the ingredients
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00:00:09,560 --> 00:00:13,400
for the first Immunity Challenge
of the season.
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00:00:13,400 --> 00:00:15,120
Argh!
Oh, my goodness.
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00:00:15,120 --> 00:00:17,680
There was plenty of drama.
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00:00:17,680 --> 00:00:19,440
Argh, come on!
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00:00:19,440 --> 00:00:21,480
You're on fire.
Put it in the sink.
9
00:00:21,480 --> 00:00:23,120
Oh, ooh!
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00:00:23,120 --> 00:00:26,600
But the food was phenomenal.
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00:00:26,600 --> 00:00:28,480
ANDY: The pasta works. It's great.
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00:00:28,480 --> 00:00:30,280
Really, really good.
JOCK: I love it.
13
00:00:30,280 --> 00:00:31,720
It's great work.
14
00:00:31,720 --> 00:00:35,880
And Malissa's now immune
from the first elimination.
15
00:00:35,880 --> 00:00:40,160
In round 2, you're gonna need
to beat a professional chef.
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00:00:40,160 --> 00:00:42,640
MELISSA: He is an absolute beast.
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00:00:42,640 --> 00:00:46,120
Then she tried to win a pin.
18
00:00:46,120 --> 00:00:49,840
Poor little battle of
David versus Goliath going on here.
19
00:00:49,840 --> 00:00:51,080
9 out of 10.
20
00:00:51,080 --> 00:00:55,880
But Hugh Allen and his three hats
were too hard to beat.
21
00:00:57,000 --> 00:01:02,400
Tonight, it's the first
elimination for 2023.
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00:01:03,400 --> 00:01:07,000
AMY: I need to do everything that
I can to not be the first one out.
23
00:01:07,000 --> 00:01:12,160
Who will be the first to say goodbye
to the MasterChef kitchen?
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00:01:24,840 --> 00:01:27,240
ROBBIE: How you feeling, Ralph?
RALPH: Nervous.
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00:01:27,240 --> 00:01:29,160
Nervous?
I'm not gonna lie. Very nervous.
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00:01:29,160 --> 00:01:31,000
How you feeling, Brent?
Yeah, good.
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00:01:31,000 --> 00:01:34,680
You have a steely confidence
that's nerve-racking.
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00:01:34,680 --> 00:01:37,640
RALPH: So today's a bittersweet
moment - the first elimination.
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We've all been here just a week
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00:01:39,400 --> 00:01:41,240
and I don't think
anyone's ready to go home.
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It's alright.
OK.
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Just cook the best we can.
That's true.
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00:01:44,800 --> 00:01:47,120
Someone's leaving? No!
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00:01:47,120 --> 00:01:49,680
Not ready to leave the family yet.
(LAUGHS)
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00:01:52,960 --> 00:01:54,440
Morning!
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(CHEERING AND APPLAUSE)
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Ooh! What is this?
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We've got photos of them
as children.
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00:02:10,720 --> 00:02:12,280
Good morning, everyone.
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00:02:12,280 --> 00:02:13,760
CONTESTANTS: Morning.
Welcome back.
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00:02:13,760 --> 00:02:17,240
Before we go any further,
looking around us,
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00:02:17,240 --> 00:02:19,360
pretty obvious
there's a few people missing, right?
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00:02:19,360 --> 00:02:20,440
CONTESTANTS: Yeah.
44
00:02:20,440 --> 00:02:25,120
Unfortunately, COVID has hit us
and it hit us hard.
45
00:02:25,120 --> 00:02:27,440
Eight contestants can't be here
46
00:02:27,440 --> 00:02:29,440
because they're currently recovering.
47
00:02:29,440 --> 00:02:32,720
With that said,
the show must go on.
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00:02:32,720 --> 00:02:34,200
Yeah.
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00:02:34,200 --> 00:02:39,040
So today, you nine will still
be cooking in an elimination.
50
00:02:40,040 --> 00:02:41,560
And just to keep it fair,
51
00:02:41,560 --> 00:02:43,200
the people who aren't here today
52
00:02:43,200 --> 00:02:46,440
will be the only ones
to cook in the next elimination
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00:02:46,440 --> 00:02:48,560
when they're back with us
fit and healthy.
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00:02:50,280 --> 00:02:52,880
BRENT: Old COVID's come in
and spoiled it for us.
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00:02:52,880 --> 00:02:55,680
Normally you'd be, like,
a 1-in-17 chance of going home.
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00:02:55,680 --> 00:02:58,600
Now there's only nine
fighting it out.
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00:02:58,600 --> 00:02:59,680
Thanks heaps, COVID.
58
00:02:59,680 --> 00:03:01,680
Phil, how you feeling, mate?
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00:03:01,680 --> 00:03:04,680
Well, we're the unofficial top 10,
so I'm pretty happy about that.
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00:03:04,680 --> 00:03:07,200
(ALL LAUGH)
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00:03:07,200 --> 00:03:09,200
We'll take the positives
while we can get it.
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00:03:09,200 --> 00:03:10,880
That's positive. I love it.
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00:03:10,880 --> 00:03:13,680
If I go out today, I'm top 10,
that's all I'm saying, alright?
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00:03:15,000 --> 00:03:16,400
How about these guys, eh?
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00:03:20,520 --> 00:03:21,760
Cute.
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00:03:21,760 --> 00:03:24,240
Just in case you hadn't guessed it,
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00:03:24,240 --> 00:03:28,560
those three photos
are obviously of us as kids.
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00:03:28,560 --> 00:03:30,520
How about that haircut?
(LAUGHTER)
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00:03:30,520 --> 00:03:32,520
Mate, you gotta bring that back.
Bring it back.
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00:03:32,520 --> 00:03:35,880
You know, my mum was a hairdresser
and my dad was a barber.
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00:03:35,880 --> 00:03:37,320
(CONTESTANTS LAUGH)
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00:03:37,320 --> 00:03:38,640
What was going on there?
73
00:03:39,760 --> 00:03:42,640
We didn't trot these embarrassing
photos out for nothing.
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00:03:42,640 --> 00:03:44,720
This obviously has something to do
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00:03:44,720 --> 00:03:47,920
with the first round
of the elimination.
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(EXHALES)
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Under these cloches are our
favourite childhood ingredients.
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(CONTESTANTS MURMUR) OK.
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Ooh!
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00:03:57,840 --> 00:04:02,000
In round 1, you'll have to use
one of them in your dish.
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00:04:02,000 --> 00:04:04,560
Well, let's find out what they are.
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00:04:04,560 --> 00:04:07,200
ANDY: No prizes
for guessing what mine is.
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00:04:07,200 --> 00:04:09,160
A healthy dose of...
84
00:04:10,560 --> 00:04:12,240
..Vegemite!
85
00:04:12,240 --> 00:04:14,080
(CONTESTANTS LAUGH)
86
00:04:17,080 --> 00:04:18,320
Next up...
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..cumquat.
88
00:04:21,440 --> 00:04:23,080
Oh. Yum.
89
00:04:23,080 --> 00:04:25,960
My ingredient is an Italian staple...
90
00:04:25,960 --> 00:04:28,840
And I'm, like, praying
that it's pasta.
91
00:04:28,840 --> 00:04:30,680
That's my strength.
92
00:04:30,680 --> 00:04:33,560
And it was my all-time favourite
as a wee lad.
93
00:04:34,840 --> 00:04:36,520
Panettone.
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00:04:36,520 --> 00:04:39,040
(CONTESTANTS GRUMBLE)
Wow.
95
00:04:39,040 --> 00:04:40,600
Oof!
96
00:04:40,600 --> 00:04:43,080
I am Italian, of course,
97
00:04:43,080 --> 00:04:45,480
but never liked panettone.
98
00:04:45,480 --> 00:04:47,600
I don't like
that candied orange in it.
99
00:04:47,600 --> 00:04:48,960
I always, like, took it off.
100
00:04:48,960 --> 00:04:51,120
MELISSA: Andrea's face.
101
00:04:51,120 --> 00:04:53,760
"No, grazie." (LAUGHS)
I'm not a fan.
102
00:04:55,080 --> 00:04:56,600
Does everyone know what panettone is?
103
00:04:56,600 --> 00:04:58,400
Hands up if you don't know
what panettone is.
104
00:04:58,400 --> 00:05:03,080
OK, panettone is like a French
brioche but, like, 100 X better.
105
00:05:03,080 --> 00:05:07,040
It's more fragrant,
more buttery, more delicious.
106
00:05:07,040 --> 00:05:10,520
There is candied fruit inside
and sultanas.
107
00:05:10,520 --> 00:05:16,600
The texture is more soft
and...and delicious than a brioche.
108
00:05:16,600 --> 00:05:18,840
OK, so cumquats.
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At their front door,
110
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my parents always had two little
cumquat plants for luck.
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They were ornamental.
We didn't really eat them.
112
00:05:27,440 --> 00:05:30,440
And my brother and I
and the kids in our street
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would pick them off the tree
and peg them at each other
114
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when they were super, super ripe
115
00:05:35,760 --> 00:05:37,440
just because they would just explode
116
00:05:37,440 --> 00:05:40,280
to, like, the fruitiest water bombs
you've ever experienced.
117
00:05:40,280 --> 00:05:45,000
So, good fortune in my culture
but also good fun as a kid.
118
00:05:45,000 --> 00:05:48,440
I'm going to start this
by saying I love you, Mum and Dad.
119
00:05:49,440 --> 00:05:52,040
I love my mum and dad,
but they were terrible cooks.
120
00:05:52,040 --> 00:05:55,880
Terrible cooks, and not until
I was about probably 15
121
00:05:55,880 --> 00:05:59,840
did I start to cook myself
because I was just so bored.
122
00:05:59,840 --> 00:06:02,280
I was like, "There must be
something else out there!"
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00:06:02,280 --> 00:06:05,720
Because I used to go to school
every single day
124
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with six Vegemite sandwiches.
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Two for recess, four for lunch.
That was me.
126
00:06:11,360 --> 00:06:12,840
And I just thought that was it.
127
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That was all that was out there
in the culinary world.
128
00:06:15,040 --> 00:06:16,240
I do still love Vegemite
129
00:06:16,240 --> 00:06:18,800
and it's probably
what got me into cooking.
130
00:06:19,920 --> 00:06:22,320
Vegemite, not my thing.
131
00:06:22,320 --> 00:06:24,840
Cumquat, I don't know
if I've ever even tried it.
132
00:06:24,840 --> 00:06:27,400
And a panettone cake,
which I've had a couple of times,
133
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nothing really springs to mind
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00:06:28,840 --> 00:06:30,760
on what I'm gonna cook
or do with them,
135
00:06:30,760 --> 00:06:33,240
so, yeah, definitely gonna
have to think quick.
136
00:06:33,240 --> 00:06:36,760
Now that you have your three
options, here are some rules.
137
00:06:36,760 --> 00:06:41,560
You'll have 60 minutes
to take us back in time
138
00:06:41,560 --> 00:06:45,120
and cook a dish using
one of these three ingredients.
139
00:06:47,280 --> 00:06:49,480
The three least impressive dishes
140
00:06:49,480 --> 00:06:51,520
will send their makers into round 2
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00:06:51,520 --> 00:06:54,280
from where one of you
will be going home.
142
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We know none of you are ready to go.
143
00:07:00,880 --> 00:07:02,360
So just take a deep breath,
144
00:07:02,360 --> 00:07:04,040
don't lose your head
145
00:07:04,040 --> 00:07:06,640
and do what you do best.
146
00:07:07,640 --> 00:07:09,800
Good luck. Your time starts.
147
00:07:09,800 --> 00:07:11,320
(FAST-PACED MUSIC)
148
00:07:13,080 --> 00:07:14,680
Right in!
149
00:07:14,680 --> 00:07:16,520
A whole bunch of cumquats.
150
00:07:19,080 --> 00:07:20,080
Ohh!
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00:07:20,080 --> 00:07:21,800
ADI: Clean up on aisle five.
152
00:07:21,800 --> 00:07:24,160
Guys, I've dropped
all of the cumquats.
153
00:07:24,160 --> 00:07:26,200
ADI: It's so embarrassing.
154
00:07:26,200 --> 00:07:28,960
Everyone's already stressed
and I've made it worse.
155
00:07:28,960 --> 00:07:31,080
Thank you, Andrea.
156
00:07:31,080 --> 00:07:34,840
You know, the thing about panettone
is as soon as you crack into it,
157
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there is this butteriness.
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00:07:36,920 --> 00:07:38,680
Oh...look at that.
Look at it.
159
00:07:38,680 --> 00:07:40,600
But look at it. It's aerated.
160
00:07:40,600 --> 00:07:43,840
It's vanilla, it's fruit. Smell it.
161
00:07:43,840 --> 00:07:46,640
You get...you smell the candied
fruit, you smell the vanilla,
162
00:07:46,640 --> 00:07:48,120
you smell the butter.
163
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It's, like, just delicious.
164
00:07:49,880 --> 00:07:52,080
What would you do with it?
165
00:07:52,080 --> 00:07:53,520
Ice-cream sandwich.
166
00:07:53,520 --> 00:07:54,960
Ooh!
Oh! Yeah, right.
167
00:07:54,960 --> 00:07:57,000
Focus all your energy
on making an ice cream.
168
00:07:57,000 --> 00:08:00,360
Slice that bad boy that thick
and then construct your sandwich.
169
00:08:00,360 --> 00:08:01,600
Bosh!
170
00:08:01,600 --> 00:08:03,520
Cumquats.
171
00:08:03,520 --> 00:08:04,680
Easy, right?
172
00:08:04,680 --> 00:08:06,520
Bit like sweet-sour citrus.
173
00:08:06,520 --> 00:08:09,200
Has a lot of really interesting
floral notes going on there
174
00:08:09,200 --> 00:08:11,640
and I think it could lend itself
to sweet or savoury.
175
00:08:11,640 --> 00:08:14,880
You could split them and char them,
you know, over the hibachi
176
00:08:14,880 --> 00:08:17,880
and add them, you know, into
a grilled seafood dish, for example.
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00:08:18,880 --> 00:08:21,680
Don't try and overthink this one.
Yeah.
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They got to remember, you just don't
wanna be the bottom three dishes.
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00:08:24,520 --> 00:08:26,240
No.
You know?
180
00:08:26,240 --> 00:08:29,280
So this is a time to pull something
that you're really comfortable with
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and absolutely nail it.
182
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ANDREA: At this stage,
I decided what I want to do.
183
00:08:34,560 --> 00:08:36,480
I want to do a risotto.
184
00:08:36,480 --> 00:08:42,280
So I'm using Vegemite
to make risotto with asparagus.
185
00:08:42,280 --> 00:08:44,360
Basically Vegemite is the salt
186
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and I'm doing, like, a stock
187
00:08:46,040 --> 00:08:48,080
and using Vegemite for that too.
188
00:08:48,080 --> 00:08:50,480
You know, I tried it
a couple of times in my life
189
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and it's a big no for me
190
00:08:52,360 --> 00:08:55,280
but, you know, give it a go,
191
00:08:55,280 --> 00:08:56,680
try new things.
192
00:08:58,400 --> 00:09:01,280
I'm probably going to lose
my passport - the Italian one.
193
00:09:01,280 --> 00:09:04,520
Do a nice, like,
a volcano-shape thing.
194
00:09:05,640 --> 00:09:07,760
I was born in Italy
in a town called Turin.
195
00:09:07,760 --> 00:09:10,800
Pasta is definitely my strength.
196
00:09:10,800 --> 00:09:14,640
I find cooking very satisfying.
197
00:09:14,640 --> 00:09:16,320
It's like chemistry.
198
00:09:16,320 --> 00:09:19,760
Mix up some elements -
like flour, eggs, water -
199
00:09:19,760 --> 00:09:21,800
and you end up
with a beautiful dough
200
00:09:21,800 --> 00:09:23,840
and you transform it
into a pizza or a pasta.
201
00:09:23,840 --> 00:09:24,960
Just amazing.
202
00:09:24,960 --> 00:09:26,400
That's it.
203
00:09:26,400 --> 00:09:29,800
I've got a skill which is cooking.
204
00:09:29,800 --> 00:09:33,320
Everything I kind of cook has
a great result and tastes very good.
205
00:09:35,080 --> 00:09:38,800
I think something I have to bring
to MasterChef is my personality.
206
00:09:38,800 --> 00:09:41,320
Being very outgoing, very social.
207
00:09:41,320 --> 00:09:43,080
So I'm very easygoing.
208
00:09:43,080 --> 00:09:45,520
So sometimes people
may think that I don't care
209
00:09:45,520 --> 00:09:47,600
but that's not the case.
210
00:09:47,600 --> 00:09:49,600
Andrea! Here we go.
Yeah.
211
00:09:49,600 --> 00:09:50,960
Hey!
Very good.
212
00:09:50,960 --> 00:09:53,440
Is that risotto with Vegemite?
213
00:09:53,440 --> 00:09:56,400
Get out of town!
It's not a risotto with Vegemite.
214
00:09:56,400 --> 00:09:58,320
It's a risotto...
With Vegemite.
215
00:09:58,320 --> 00:10:00,160
..with a Vegemite stock.
(JUDGES LAUGH)
216
00:10:00,160 --> 00:10:02,200
As long as the Vegemite's in there
217
00:10:02,200 --> 00:10:03,960
and you're using it
to its strengths,
218
00:10:03,960 --> 00:10:05,440
which are seasoning and umami,
219
00:10:05,440 --> 00:10:08,280
a delicious risotto
sounds like a great idea.
220
00:10:08,280 --> 00:10:10,840
You may love Vegemite after all.
I hope so. I hope so.
221
00:10:10,840 --> 00:10:12,320
(LAUGHS)
Thanks.
222
00:10:12,320 --> 00:10:14,680
One hour for risotto is a long time,
223
00:10:14,680 --> 00:10:17,400
but I need to make it really good
224
00:10:17,400 --> 00:10:19,360
because I don't want
to go home today.
225
00:10:21,200 --> 00:10:23,120
RUE: I have made up my mind
226
00:10:23,120 --> 00:10:25,640
that I will not try anything new
in the kitchen
227
00:10:25,640 --> 00:10:27,360
unless I've tasted it back home.
228
00:10:27,360 --> 00:10:32,160
Today, I think I'm playing it
really safe and smart
229
00:10:32,160 --> 00:10:36,560
because I am making
a cumquat Swiss roll.
230
00:10:36,560 --> 00:10:38,760
The reason why I chose that
231
00:10:38,760 --> 00:10:43,160
was because I can really
incorporate the cumquat
232
00:10:43,160 --> 00:10:46,160
into the Swiss base.
233
00:10:48,200 --> 00:10:49,680
Fingers crossed. Fingers...
234
00:10:49,680 --> 00:10:51,600
I don't want to be in round 2.
235
00:10:51,600 --> 00:10:54,440
I would not be able to do it.
(CHUCKLES)
236
00:10:55,960 --> 00:10:58,320
BRENT: I've gone with Mel.
Cumquats it is today.
237
00:10:58,320 --> 00:11:01,840
I just think I can do a lot more
with my type of cooking.
238
00:11:02,840 --> 00:11:06,200
So today, I'm doing
Middle Eastern chicken Maryland,
239
00:11:06,200 --> 00:11:08,760
hummus and then
a nice pomegranate salad.
240
00:11:08,760 --> 00:11:11,480
You know, use the cumquats
for a sauce or a glaze.
241
00:11:11,480 --> 00:11:13,560
It's hitting the brief.
It's in my cooking ability.
242
00:11:13,560 --> 00:11:15,440
It's, you know...it's a safe one.
243
00:11:15,440 --> 00:11:18,120
I really hope it's enough
to keep me out of round 2
244
00:11:18,120 --> 00:11:20,480
'cause, um, yeah,
round 2's worse than round 1.
245
00:11:20,480 --> 00:11:24,400
Like, this season,
I'm just thinking doing smart moves.
246
00:11:24,400 --> 00:11:26,880
Brent from the show before
probably wouldn't have done that,
247
00:11:26,880 --> 00:11:31,000
but it's just what's up here is
what's gonna be on the plate.
248
00:11:31,000 --> 00:11:36,880
So you just gotta keep calm, stick
to your guns and you'll be safe.
249
00:11:38,920 --> 00:11:40,640
15 minutes down.
250
00:11:40,640 --> 00:11:42,600
45 minutes ago. Let's go.
251
00:11:42,600 --> 00:11:44,520
Come on, guys!
252
00:11:46,520 --> 00:11:48,360
AMY: Go, go, go!
253
00:11:48,360 --> 00:11:53,120
Today I'm making a hibachi
Vegemite-glazed cauliflower.
254
00:11:53,120 --> 00:11:55,120
How I normally cook
cauliflower at home
255
00:11:55,120 --> 00:11:58,720
would be cut it into steaks
and then pan-fry it.
256
00:11:58,720 --> 00:12:00,120
I'm feeling OK.
257
00:12:00,120 --> 00:12:01,800
It's my first time
using the hibachi,
258
00:12:01,800 --> 00:12:04,280
so I'm like,
"Oh, I hope I'm doing it right."
259
00:12:04,280 --> 00:12:06,280
(LAUGHS)
260
00:12:06,280 --> 00:12:09,840
I'm doing roast pumpkin
coated in a Vegemite crumb,
261
00:12:09,840 --> 00:12:13,520
and I'm doing a sesame and Vegemite
puree to go with it.
262
00:12:13,520 --> 00:12:15,640
It goes quick, so I've gotta, um...
263
00:12:15,640 --> 00:12:17,680
..gotta get this pumpkin
into the oven asap.
264
00:12:17,680 --> 00:12:19,560
So sorry.
Sorry, Ralph.
265
00:12:19,560 --> 00:12:21,040
I'm gonna make a sponge cake
266
00:12:21,040 --> 00:12:22,920
with a cumquat caramel
and a cream filling.
267
00:12:23,920 --> 00:12:25,320
Come on, Robbie!
268
00:12:27,360 --> 00:12:29,080
ROBBIE: Today I picked the Vegemite.
269
00:12:29,080 --> 00:12:33,040
So I thought I'd cook a beef stew
with tomato and Vegemite base.
270
00:12:33,040 --> 00:12:35,960
If I was at home,
I'd be cooking around a camp fire,
271
00:12:35,960 --> 00:12:38,240
like, yeah, buffalo or wallaby.
272
00:12:38,240 --> 00:12:40,560
I'd cook that maybe hour and a half
to two hours,
273
00:12:40,560 --> 00:12:41,960
till nice and tender.
274
00:12:41,960 --> 00:12:45,640
But it's a bit hard
when you only got 60 minutes.
275
00:12:45,640 --> 00:12:47,760
Uncle Robbie.
Hello, Robbie.
276
00:12:47,760 --> 00:12:49,640
Hey!
How's it going?
277
00:12:49,640 --> 00:12:50,840
Classic styles.
278
00:12:50,840 --> 00:12:53,200
Beef stew, nice piece
of steak and some veg.
279
00:12:53,200 --> 00:12:55,240
What we do at home a lot -
have stews.
280
00:12:55,240 --> 00:12:56,960
How do you want the beef
once cooked?
281
00:12:56,960 --> 00:12:58,960
Hoping it'll be real nice and tender.
Yep.
282
00:12:58,960 --> 00:13:00,480
It's got a...it's got a good...
Definitely.
283
00:13:00,480 --> 00:13:02,280
..good waft to it,
which is a good start.
284
00:13:02,280 --> 00:13:04,280
Brother.
Thank you very much.
285
00:13:05,920 --> 00:13:08,280
In the bushes that we sit on
in a camp fire,
286
00:13:08,280 --> 00:13:11,280
got the camp oven on,
everyone's talking, telling stories.
287
00:13:11,280 --> 00:13:13,040
And then, you know,
before you know it,
288
00:13:13,040 --> 00:13:15,040
the time goes past and your food's...
289
00:13:15,040 --> 00:13:17,240
..it's delivered perfect for you.
290
00:13:17,240 --> 00:13:20,400
Here, you're cooking in a stove
you don't know much about.
291
00:13:20,400 --> 00:13:23,960
This sort of cooking is...
is very different for me.
292
00:13:23,960 --> 00:13:25,640
(WHISTLES)
293
00:13:28,000 --> 00:13:31,320
I've chosen
Andy's trusty Vegemite today.
294
00:13:31,320 --> 00:13:35,200
The reason I picked the Vegemite
is, like, I love salty things.
295
00:13:35,200 --> 00:13:38,920
I know I can use that to kind of
season a dish in a certain way
296
00:13:38,920 --> 00:13:40,760
and hope I can balance it in a way
297
00:13:40,760 --> 00:13:42,720
so it doesn't
completely overpower it.
298
00:13:43,840 --> 00:13:45,520
This was so intense.
299
00:13:45,520 --> 00:13:48,120
How could you give this to kids?
What the hell?
300
00:13:48,120 --> 00:13:51,360
Obviously didn't grow up
with Vegemite.
301
00:13:51,360 --> 00:13:54,800
Oh, it just lingers too.
Really does.
302
00:13:54,800 --> 00:13:56,760
My name is Phil Conway.
303
00:13:56,760 --> 00:13:58,760
I am originally from Ireland.
304
00:13:58,760 --> 00:14:01,160
I'm just finishing off
my mashed potatoes.
305
00:14:01,160 --> 00:14:04,120
What would an Irish cook be
without a good potato recipe?
306
00:14:04,120 --> 00:14:05,840
I think my biggest strength
in the kitchen
307
00:14:05,840 --> 00:14:07,600
is when it comes
to cooking proteins.
308
00:14:07,600 --> 00:14:09,520
Like, I love cooking meat.
309
00:14:09,520 --> 00:14:11,640
That's probably the thing
I've worked on the most.
310
00:14:11,640 --> 00:14:13,720
It's just iconic Irish food.
311
00:14:13,720 --> 00:14:15,640
That's...
That's what you grow up on.
312
00:14:17,600 --> 00:14:21,200
I've been working in the fitness
industry for almost 10 years now,
313
00:14:21,200 --> 00:14:24,560
but I also have a huge passion
for food and wine.
314
00:14:24,560 --> 00:14:26,920
I'm quite determined
to achieve the goal
315
00:14:26,920 --> 00:14:28,920
of opening my own wine bar one day,
316
00:14:28,920 --> 00:14:32,160
but it's a scary thing
being 33 years of age
317
00:14:32,160 --> 00:14:34,000
and starting a new career
and following a passion
318
00:14:34,000 --> 00:14:36,600
and starting basically
from scratch again,
319
00:14:36,600 --> 00:14:38,480
but at the same time, it's exciting.
320
00:14:38,480 --> 00:14:39,960
I'm passionate about it.
321
00:14:39,960 --> 00:14:42,360
If you're not excited about
what you do when you get up,
322
00:14:42,360 --> 00:14:43,920
there's not much point in doing it.
323
00:14:45,200 --> 00:14:47,000
So the dish I'm doing today
324
00:14:47,000 --> 00:14:50,480
is a pork fillet with parsnip,
two ways, and a Vegemite sauce.
325
00:14:50,480 --> 00:14:54,320
Vegemite's starting to come through
the dish now and incorporate itself,
326
00:14:54,320 --> 00:14:56,520
but it's one of those things
I've gotta be careful with
327
00:14:56,520 --> 00:14:58,640
'cause it could very easily
overpower everything
328
00:14:58,640 --> 00:15:00,960
and be just left with
a mouthful of Vegemite.
329
00:15:00,960 --> 00:15:05,280
To be honest, it's been
a pretty tough week of cooking.
330
00:15:05,280 --> 00:15:07,480
Ooh. It's intense.
331
00:15:07,480 --> 00:15:09,680
Confidence is pretty low...
Phil.
332
00:15:09,680 --> 00:15:12,600
..and I feel like I'm, yeah,
definitely on the chopping block.
333
00:15:12,600 --> 00:15:16,720
This looks like meat and veg.
334
00:15:16,720 --> 00:15:18,040
What are you making?
335
00:15:20,280 --> 00:15:24,640
I'm doing some pork loin
with a veal and Vegemite sauce
336
00:15:24,640 --> 00:15:27,440
and then a parsnip
and vanilla puree.
337
00:15:28,440 --> 00:15:31,520
You love the meat, puree
and gravy, man.
338
00:15:31,520 --> 00:15:34,840
Gotta give me a couple of weeks to
get a couple of cooks under my belt.
339
00:15:34,840 --> 00:15:36,760
You're gonna have
to let go of that blanket.
340
00:15:36,760 --> 00:15:40,120
Cooking meat and veg
throughout this comp so far
341
00:15:40,120 --> 00:15:41,520
hasn't really worked for me.
342
00:15:43,680 --> 00:15:45,840
You are gonna have to move away
343
00:15:45,840 --> 00:15:50,160
from safety meat and potatoes
and vegetables and start cooking,
344
00:15:50,160 --> 00:15:53,320
because you're not gonna be
around for long if you don't.
345
00:15:53,320 --> 00:15:55,720
Choosing it to do it
on elimination day
346
00:15:55,720 --> 00:15:57,160
might not be the smartest decision.
347
00:15:57,160 --> 00:15:59,680
But I just really want
to prove today
348
00:15:59,680 --> 00:16:02,120
that I can actually cook
meat and veg,
349
00:16:02,120 --> 00:16:05,800
but I am quite worried that today
could be my last day in the kitchen.
350
00:16:16,720 --> 00:16:18,640
A lot of really good ideas.
351
00:16:18,640 --> 00:16:21,160
Here's hoping that results in
lots of really good dishes.
352
00:16:21,160 --> 00:16:22,880
30 minutes to go!
353
00:16:22,880 --> 00:16:25,000
Come on, let's go!
Come on, guys!
354
00:16:27,880 --> 00:16:30,920
Cooking meat and veg is definitely
something Jock questioned.
355
00:16:30,920 --> 00:16:32,720
Veg and sauce again?
356
00:16:32,720 --> 00:16:36,120
So the plan is to add
another texture to it.
357
00:16:36,120 --> 00:16:38,960
I'm making a buckwheat caramel chip
to go with it.
358
00:16:38,960 --> 00:16:41,240
Just hoping it'll help balance
the flavours a bit.
359
00:16:41,240 --> 00:16:42,880
Just spread it really thin
360
00:16:42,880 --> 00:16:45,920
so it gives a bit of a buckwheat,
kind of a nutty, sweet chip.
361
00:16:45,920 --> 00:16:47,360
I haven't done it before,
362
00:16:47,360 --> 00:16:50,080
so that definitely has made me feel
a bit concerned.
363
00:16:50,080 --> 00:16:52,800
Have I picked the wrong day
to be trying to be adventurous
364
00:16:52,800 --> 00:16:53,840
and pushing the boundaries?
365
00:16:56,760 --> 00:16:58,640
MALISSA: Adi,
are you making dumplings?
366
00:16:58,640 --> 00:17:00,320
ADI: I'm making dumplings.
Beautiful.
367
00:17:00,320 --> 00:17:02,360
The cumquats
are really tart and sweet,
368
00:17:02,360 --> 00:17:05,200
so I thought that could go nice
in an Asian-style, like, dressing.
369
00:17:05,200 --> 00:17:06,200
Yum!
370
00:17:06,200 --> 00:17:09,400
My strategy today is
"Keep it simple, stupid."
371
00:17:09,400 --> 00:17:12,960
Like, do not go do anything
that you've not tried before.
372
00:17:12,960 --> 00:17:14,600
Do something that you know how to do
373
00:17:14,600 --> 00:17:16,640
and that you're gonna be able
to execute.
374
00:17:16,640 --> 00:17:18,560
Wasted a lot of ginger just then.
375
00:17:18,560 --> 00:17:20,680
So I'm actually making pork dumplings
376
00:17:20,680 --> 00:17:22,520
with a cumquat and soy sauce.
377
00:17:22,520 --> 00:17:23,880
MELISSA: So, like a pan-fried...
378
00:17:23,880 --> 00:17:25,360
Pan-fried, like, potsticker.
Tender on one side.
379
00:17:25,360 --> 00:17:26,560
Correct.
Crunchy see on the other.
380
00:17:26,560 --> 00:17:28,000
Exactly, exactly.
Potsticker. Yep.
381
00:17:28,000 --> 00:17:29,760
The dish is sound.
Yep. OK.
382
00:17:29,760 --> 00:17:31,440
You've done dumplings before.
Yes.
383
00:17:31,440 --> 00:17:33,040
Well, you've gotta do
is balance the sauce.
384
00:17:33,040 --> 00:17:34,320
Yeah. OK.
It's not that hard.
385
00:17:34,320 --> 00:17:35,640
OK.
386
00:17:35,640 --> 00:17:37,760
OK. Good luck.
I'll try and do it for you.
387
00:17:37,760 --> 00:17:38,880
Thanks, guys.
388
00:17:38,880 --> 00:17:41,040
Risks can sometimes pay off
389
00:17:41,040 --> 00:17:44,480
or they can sometimes lead you
absolutely to the bottom
390
00:17:44,480 --> 00:17:46,200
and it's just a disaster.
391
00:17:46,200 --> 00:17:49,440
That can really be good on days
where you're not gonna be going home.
392
00:17:49,440 --> 00:17:51,440
I am not gonna risk that today.
393
00:17:53,800 --> 00:17:57,600
I have been working as a doctor
for almost 10 years now.
394
00:17:57,600 --> 00:17:59,480
OK, I'll just be checking
your blood pressure.
395
00:17:59,480 --> 00:18:04,200
But I started getting into cooking
about three years ago.
396
00:18:04,200 --> 00:18:07,080
Work was getting stressful,
I needed an outlet
397
00:18:07,080 --> 00:18:10,440
and I started discovering
how interesting it can be.
398
00:18:10,440 --> 00:18:12,400
Paella is one of my dishes.
399
00:18:12,400 --> 00:18:14,640
And I can make churros.
400
00:18:14,640 --> 00:18:16,320
I love being a doctor,
401
00:18:16,320 --> 00:18:19,240
but sometimes I feel like
I've got this creative itch
402
00:18:19,240 --> 00:18:21,480
which doesn't always get scratched.
403
00:18:21,480 --> 00:18:27,200
I feel like I spent all my 20s doing
very long and hard hours in medicine
404
00:18:27,200 --> 00:18:31,840
and now in my 30s, I want
to see what I can do in food.
405
00:18:31,840 --> 00:18:35,560
Here we go, guys, I've made a paella.
406
00:18:35,560 --> 00:18:40,320
I've seen myself how MasterChef
has changed lives for people
407
00:18:40,320 --> 00:18:44,400
and I think it can totally
change my life.
408
00:18:44,400 --> 00:18:46,280
Really good? Thanks, guys.
409
00:18:46,280 --> 00:18:47,280
Mmm.
410
00:18:47,280 --> 00:18:51,600
It's a big step to have put in
all of those years into medicine
411
00:18:51,600 --> 00:18:53,680
and now to be doing MasterChef
412
00:18:53,680 --> 00:18:56,320
and to be looking at a life in food.
413
00:18:56,320 --> 00:18:58,320
MasterChef is gonna show me
414
00:18:58,320 --> 00:19:00,920
whether or not
I've made the right decision.
415
00:19:02,320 --> 00:19:04,400
MALISSA: Adi, that looks so good.
416
00:19:04,400 --> 00:19:07,320
(DRAMATIC MUSIC)
417
00:19:08,720 --> 00:19:10,160
RUE: The sponge is in the oven.
418
00:19:10,160 --> 00:19:14,360
I'm thinking, "OK, you have
to start tackling the cumquats
419
00:19:14,360 --> 00:19:18,080
"and get the juice out of that
because I need to make my curd."
420
00:19:18,080 --> 00:19:21,440
I tried to zest those cumquats.
421
00:19:21,440 --> 00:19:22,920
Oh, my goodness!
422
00:19:22,920 --> 00:19:26,040
I am working so hard.
423
00:19:26,040 --> 00:19:28,080
I think juicing
those little cumquats,
424
00:19:28,080 --> 00:19:32,240
it's going to take me
at least 15 minutes
425
00:19:32,240 --> 00:19:33,640
to just get half a cup.
426
00:19:33,640 --> 00:19:34,640
Oh, my gosh!
427
00:19:34,640 --> 00:19:37,200
Oh, look, a girl after my own heart.
428
00:19:37,200 --> 00:19:38,760
Cumquats. Amazing.
429
00:19:38,760 --> 00:19:40,360
Yeah.
So what are you doing with them?
430
00:19:40,360 --> 00:19:43,160
I am making a cumquat Swiss roll
431
00:19:43,160 --> 00:19:45,640
with Chantilly cream
432
00:19:45,640 --> 00:19:48,560
and a cumquat curd, hopefully.
433
00:19:48,560 --> 00:19:50,680
I love this! I love this!
Yep. Hopefully.
434
00:19:50,680 --> 00:19:53,680
Because it kind of pulls
on that nostalgia as well,
435
00:19:53,680 --> 00:19:55,480
which, like, these are
our childhood ingredients.
436
00:19:55,480 --> 00:19:56,760
Fantastic, OK, well, here's hoping
437
00:19:56,760 --> 00:19:58,920
that everything comes together
in the right textures here.
438
00:19:58,920 --> 00:20:00,240
You've gotta motor, Rue.
Yep.
439
00:20:00,240 --> 00:20:02,120
Look to younger me for good luck.
I know!
440
00:20:02,120 --> 00:20:03,880
I'll just be sending you good vibes.
441
00:20:03,880 --> 00:20:05,040
(LAUGHS)
442
00:20:06,880 --> 00:20:08,720
MALISSA: Good job, Grace,
you're doing good.
443
00:20:08,720 --> 00:20:11,160
I've got my pumpkin in the oven.
444
00:20:11,160 --> 00:20:12,680
I'm feeling on track.
445
00:20:12,680 --> 00:20:15,080
I'm just trying to be as organised
as possible in this cook
446
00:20:15,080 --> 00:20:16,640
and have lots of fun.
447
00:20:16,640 --> 00:20:19,680
(RALPH HUMS)
448
00:20:19,680 --> 00:20:20,840
Quietly confident.
449
00:20:20,840 --> 00:20:22,800
Just trying to get
everything set up nicely
450
00:20:22,800 --> 00:20:24,560
so that I'm not panicking
at the end.
451
00:20:25,800 --> 00:20:28,080
Let's go! (CHUCKLES)
452
00:20:28,080 --> 00:20:30,600
I'm just cooking my cauliflower.
453
00:20:30,600 --> 00:20:32,440
Hopefully it cooks in time.
454
00:20:33,640 --> 00:20:35,120
BRENT: Today I'm gonna do
455
00:20:35,120 --> 00:20:37,640
sort of Middle Eastern spice
chicken Maryland.
456
00:20:37,640 --> 00:20:40,560
For the cumquat sauce/glaze,
457
00:20:40,560 --> 00:20:44,160
I just let these little cumquats
just cook along.
458
00:20:44,160 --> 00:20:48,240
Little bit of sugar in there,
salt and then white vinegar.
459
00:20:48,240 --> 00:20:50,080
I blitz it up.
460
00:20:50,080 --> 00:20:54,040
Strain it as I'm tasting it,
I love it. It's delicious.
461
00:20:54,040 --> 00:20:55,440
MALISSA: Looks good! Yum.
462
00:20:55,440 --> 00:20:58,960
Chicken's in a bowl.
It's got the dry rub on it.
463
00:20:58,960 --> 00:21:00,960
It's in the brine.
It's doing its thing.
464
00:21:00,960 --> 00:21:04,680
Caramelised spicy marinated chicken.
Yep. Yep, yep.
465
00:21:04,680 --> 00:21:06,280
Sounds good.
What are you worried about?
466
00:21:06,280 --> 00:21:07,360
Um, not too much.
467
00:21:07,360 --> 00:21:08,960
I tell you what I'm worried about.
What?
468
00:21:08,960 --> 00:21:10,600
The chicken.
469
00:21:11,640 --> 00:21:13,960
You've got 20 minutes to go
and it's not cooking.
470
00:21:13,960 --> 00:21:16,600
And you're cooking leg on the bone.
Yep.
471
00:21:18,120 --> 00:21:20,640
You wanna get it cooked and you
wanna get it rested, alright?
472
00:21:20,640 --> 00:21:21,640
Thanks, Chef.
473
00:21:21,640 --> 00:21:25,000
20 minutes to cook a Maryland's,
like, pretty much nearly impossible.
474
00:21:26,400 --> 00:21:30,440
Right now I'm, like, spiralling.
I'm trying to think.
475
00:21:30,440 --> 00:21:33,200
But I just... You know, new Brent.
476
00:21:33,200 --> 00:21:35,720
Just whoo. OK, just calm down.
477
00:21:35,720 --> 00:21:38,040
Cut the Maryland in half,
478
00:21:38,040 --> 00:21:40,720
get a pan, get it on,
put it on the pan,
479
00:21:40,720 --> 00:21:42,440
sear it as hard as I can,
480
00:21:42,440 --> 00:21:44,880
get that crust that I wanted,
the caramelisation
481
00:21:44,880 --> 00:21:47,080
and then get it in the oven
really, really quick.
482
00:21:47,080 --> 00:21:49,800
Brent from season 13 probably
wouldn't have done that.
483
00:21:49,800 --> 00:21:52,000
He would have chucked them both in,
probably cranked her up
484
00:21:52,000 --> 00:21:54,000
and just, you know,
sat back and hoped.
485
00:21:54,000 --> 00:21:57,360
But, like, this season,
I'm not hoping.
486
00:21:57,360 --> 00:21:59,240
Brent's thinking good.
487
00:22:00,800 --> 00:22:02,040
We started with good ideas
488
00:22:02,040 --> 00:22:05,760
but now the panic of the first
elimination is starting to set in.
489
00:22:05,760 --> 00:22:09,560
15 minutes to go.
Come on, guys!
490
00:22:09,560 --> 00:22:11,280
Uff. No pressure. Argh!
491
00:22:11,280 --> 00:22:13,000
(MUTTERS INDISTINCTLY)
492
00:22:17,640 --> 00:22:20,440
How's it going there, Grace, darl?
Going good. How are you doing?
493
00:22:20,440 --> 00:22:21,640
Good, darl.
494
00:22:21,640 --> 00:22:23,720
I think mostly
people get bit of a shock
495
00:22:23,720 --> 00:22:25,320
at the way I cruise
around the kitchen.
496
00:22:25,320 --> 00:22:26,880
Andrea, Andrea, Andrea, Andrea.
497
00:22:26,880 --> 00:22:28,520
Hey, brother.
Good. What's happening?
498
00:22:28,520 --> 00:22:29,720
How you doing?
Good.
499
00:22:29,720 --> 00:22:31,280
The risotto with Vegemite stock.
500
00:22:31,280 --> 00:22:34,040
Vegemite sock? (CHUCKLES)
501
00:22:34,040 --> 00:22:36,480
I think I'm pretty calm
because I never run
502
00:22:36,480 --> 00:22:38,640
and I watch all the other contestants
and they're running.
503
00:22:38,640 --> 00:22:40,960
And I think, "What if they
fell over? Be embarrassing."
504
00:22:43,080 --> 00:22:46,040
I forget about the clock
most of the time when I'm cooking.
505
00:22:46,040 --> 00:22:48,040
And then I look up, "Oh, gosh."
JOCK: Robbie.
506
00:22:48,040 --> 00:22:52,240
Red wine and tomato paste
with, um, Vegemite.
507
00:22:55,280 --> 00:22:56,880
It needs to cook more.
508
00:22:56,880 --> 00:22:59,920
But it needs another
good 15 minutes at least to cook
509
00:22:59,920 --> 00:23:01,040
'cause it's pretty chewy.
510
00:23:01,040 --> 00:23:02,320
Yeah. Mm.
511
00:23:03,320 --> 00:23:07,760
If I turn it up, hopefully the heat,
it'll stew and tenderise a bit more.
512
00:23:09,720 --> 00:23:11,680
I was thinking,
"Gosh, hope I'm not going home."
513
00:23:14,120 --> 00:23:16,200
So I've got 14 minutes left
514
00:23:16,200 --> 00:23:19,760
and I cut into the pork, but it's
still just that little bit under.
515
00:23:19,760 --> 00:23:21,360
So I quickly throw it on a tray,
516
00:23:21,360 --> 00:23:22,920
stick it back in the oven.
517
00:23:22,920 --> 00:23:24,920
Based on the last couple
of proteins I've put up,
518
00:23:24,920 --> 00:23:26,520
I really need to get this one right.
519
00:23:26,520 --> 00:23:30,760
As Jock put it so eloquently,
"Meat, sauce and veg again?"
520
00:23:30,760 --> 00:23:33,880
But I've tasted the sauce
with the Vegemite in it.
521
00:23:33,880 --> 00:23:34,920
Mm.
522
00:23:34,920 --> 00:23:36,800
I also added a bit of cacao in there
523
00:23:36,800 --> 00:23:39,280
which added a bit of bitterness
to help balance the sauce,
524
00:23:39,280 --> 00:23:41,840
which I think
has really made it work.
525
00:23:41,840 --> 00:23:43,080
I'm happy with the buckwheat chip.
526
00:23:43,080 --> 00:23:45,080
It obviously adds another aspect
to the dish.
527
00:23:45,080 --> 00:23:47,680
A nice nutty crunchiness
to break up those textures.
528
00:23:47,680 --> 00:23:49,800
So a little bit of Irish luck
529
00:23:49,800 --> 00:23:52,480
with a sprinkle of Aussie charm
in there, who knows?
530
00:23:56,040 --> 00:23:58,240
ANDREA: I'm using Vegemite
531
00:23:58,240 --> 00:24:02,600
to make a nice - hopefully -
risotto with asparagus.
532
00:24:02,600 --> 00:24:05,200
Vegemite is basically like stock.
533
00:24:05,200 --> 00:24:07,480
That's what it tastes like
and what it smells like
534
00:24:07,480 --> 00:24:10,120
and that's why I don't understand
why people need to have stock
535
00:24:10,120 --> 00:24:11,760
on their toast in the morning.
536
00:24:11,760 --> 00:24:14,280
So, anyway, during the cooking,
537
00:24:14,280 --> 00:24:17,600
I've been adding and adding
and adding Vegemite
538
00:24:17,600 --> 00:24:21,240
because it's actually not
as salty as I thought.
539
00:24:21,240 --> 00:24:23,320
Ooh, risotto. Hello.
540
00:24:23,320 --> 00:24:26,560
Asparagus risotto
with Vegemite stock.
541
00:24:27,800 --> 00:24:32,040
And now I've got a mix of
crumble Vegemite and parmesan.
542
00:24:32,040 --> 00:24:34,800
I love you dearly
and I want you to succeed,
543
00:24:34,800 --> 00:24:39,040
but I know that
there's some saltiness in here,
544
00:24:39,040 --> 00:24:41,400
but that is grossly under-seasoned.
545
00:24:42,400 --> 00:24:43,600
Mmm.
546
00:24:43,600 --> 00:24:45,080
OK.
547
00:24:45,080 --> 00:24:48,400
You need to figure out the balance.
Good luck.
548
00:24:50,560 --> 00:24:54,800
So, I've got 10 minutes
to basically reassess this dish.
549
00:24:57,480 --> 00:25:01,320
Go to the pantry and go with my guts.
550
00:25:03,560 --> 00:25:05,760
Acid - lemon zest.
551
00:25:05,760 --> 00:25:10,360
So I just go to the fridge
and I see caviar.
552
00:25:11,960 --> 00:25:14,320
My hands are shaking. I've got,
like... The time's running out.
553
00:25:14,320 --> 00:25:15,800
MALISSA: Andrea, use a spoon.
554
00:25:15,800 --> 00:25:19,040
Put the spoon in between the lid
and...and pop it.
555
00:25:21,240 --> 00:25:23,520
I need to fix this dish at any cost.
556
00:25:23,520 --> 00:25:24,600
Literally.
557
00:25:24,600 --> 00:25:26,360
(CLOCK TICKS OMINOUSLY)
558
00:25:35,960 --> 00:25:38,040
and you've got five minutes
to finish your dish.
559
00:25:38,040 --> 00:25:40,320
ANDY: Come on, guys! Come on!
Let's go!
560
00:25:40,320 --> 00:25:42,280
(APPLAUSE)
561
00:25:42,280 --> 00:25:44,080
(DRAMATIC MUSIC)
562
00:25:47,560 --> 00:25:49,040
Sorry.
Oh, my gosh. Sorry.
563
00:25:49,040 --> 00:25:50,680
I bumped your booty.
564
00:25:50,680 --> 00:25:53,600
RUE: I am making
a cumquat Swiss roll.
565
00:25:53,600 --> 00:25:55,040
Oh, thank goodness.
566
00:25:55,040 --> 00:25:57,040
My cake base is looking so good.
567
00:25:57,040 --> 00:25:59,480
I take my Chantilly cream.
568
00:25:59,480 --> 00:26:00,920
MALISSA: Go, Rue!
569
00:26:00,920 --> 00:26:03,480
I start putting my curd on there,
570
00:26:03,480 --> 00:26:08,640
I spread it, but I'm very nervous
to roll this sponge.
571
00:26:08,640 --> 00:26:10,000
OK.
572
00:26:10,000 --> 00:26:11,480
(EXHALES)
573
00:26:11,480 --> 00:26:13,280
This is my whole dish
and if it breaks,
574
00:26:13,280 --> 00:26:16,280
I end up with no dish
and I will find myself in round 2.
575
00:26:18,040 --> 00:26:20,280
I cut up my sponge,
576
00:26:20,280 --> 00:26:22,680
I place one piece on the plate
577
00:26:22,680 --> 00:26:25,400
and I just take a big sigh of relief.
578
00:26:27,080 --> 00:26:29,040
(EXHALES SLOWLY AND CHUCKLES)
579
00:26:29,040 --> 00:26:31,160
(TIMER BEEPS)
580
00:26:33,920 --> 00:26:35,400
I'm down on the chicken's level.
581
00:26:35,400 --> 00:26:37,960
I'm probing it for internal temp
582
00:26:37,960 --> 00:26:40,240
and I'm just...I don't even
want to look at it.
583
00:26:40,240 --> 00:26:42,000
I can see it's rising and I just...
584
00:26:42,000 --> 00:26:45,160
Do not stop. Just keep going.
Keep ticking up.
585
00:26:46,800 --> 00:26:49,120
Right now,
there's not a lot I can do.
586
00:26:49,120 --> 00:26:52,160
I've just gotta sort of get it
on the plate and just hope.
587
00:26:52,160 --> 00:26:54,000
Two minutes to go!
588
00:26:54,000 --> 00:26:56,520
ANDY: Come on!
Come on, guys! You've got this!
589
00:26:56,520 --> 00:26:58,040
You can do it!
590
00:27:02,280 --> 00:27:04,920
I taste one of my dumplings.
I'm happy with it.
591
00:27:04,920 --> 00:27:06,960
So I get the other five on a plate,
592
00:27:06,960 --> 00:27:08,760
sprinkle a little bit of
spring onion on them
593
00:27:08,760 --> 00:27:10,240
and then my sauce on the side.
594
00:27:10,240 --> 00:27:13,160
I'd eat it. That's all I can ask for!
595
00:27:13,160 --> 00:27:16,640
A few minutes to go,
and the meat wasn't that tender.
596
00:27:16,640 --> 00:27:19,440
I think, "Gosh, please just make
this meat a bit tender,"
597
00:27:19,440 --> 00:27:21,320
because I could be going to round 2.
598
00:27:24,680 --> 00:27:26,600
I need to balance
this risotto somehow
599
00:27:26,600 --> 00:27:30,280
because I definitely don't
want to be the first one to go home.
600
00:27:31,440 --> 00:27:35,480
So I put the caviar,
I put the glaze, the lemon zest.
601
00:27:37,120 --> 00:27:40,400
It's pretty good, actually.
I mean, I'm happy.
602
00:27:40,400 --> 00:27:42,920
If they don't get a punch
in the face with this dish,
603
00:27:42,920 --> 00:27:44,400
there's a problem.
604
00:27:44,400 --> 00:27:47,800
You guys have got one minute!
Come on!
605
00:27:47,800 --> 00:27:49,640
The hummus goes down.
606
00:27:49,640 --> 00:27:52,920
I put the chicken on
and then the nice vibrant salad.
607
00:27:52,920 --> 00:27:55,200
I'm very happy with
the cumquat glaze.
608
00:27:55,200 --> 00:27:57,720
I think it's gonna marry up
perfectly with that chicken -
609
00:27:57,720 --> 00:27:59,800
if it's cooked.
610
00:28:01,160 --> 00:28:03,000
MALISSA: Come on, guys!
611
00:28:03,000 --> 00:28:05,280
Oh, my gosh.
612
00:28:05,280 --> 00:28:07,400
PHIL: It's getting down to
that last second
613
00:28:07,400 --> 00:28:09,480
and I just know that
this pork just needs
614
00:28:09,480 --> 00:28:12,280
those extra few seconds
just to hit that perfect temp.
615
00:28:12,280 --> 00:28:14,160
And I've got everything there
ready to go,
616
00:28:14,160 --> 00:28:15,560
but nothing on the plate.
617
00:28:15,560 --> 00:28:17,520
ANDY: 10, 9...
618
00:28:17,520 --> 00:28:20,520
And then I hear the countdown.
..8, 7...
619
00:28:20,520 --> 00:28:22,000
I'm like, what?
620
00:28:22,000 --> 00:28:24,880
..6, 5, 4,
621
00:28:24,880 --> 00:28:27,760
3, 2, 1.
622
00:28:27,760 --> 00:28:29,000
MALISSA: Whoo!
623
00:28:29,000 --> 00:28:30,560
Yeah!
624
00:28:30,560 --> 00:28:32,560
Whoo-hoo!
625
00:28:34,280 --> 00:28:35,560
Whoo!
626
00:28:35,560 --> 00:28:37,680
Oh, my God.
627
00:28:37,680 --> 00:28:39,360
Nice work.
628
00:28:39,360 --> 00:28:41,360
I just don't wanna be
in round 2 today.
629
00:28:41,360 --> 00:28:43,880
I just wanna go straight up
the gantry, kick back, you know?
630
00:28:43,880 --> 00:28:46,760
So hopefully this dish
is enough to get me up.
631
00:28:50,720 --> 00:28:53,800
JOCK: Alright, you had three
ingredients to cook with today.
632
00:28:53,800 --> 00:28:56,840
I am devastated that
none of you picked panettone.
633
00:28:56,840 --> 00:28:59,760
I mean, I'll get over it, but like...
I don't think he will.
634
00:28:59,760 --> 00:29:03,400
I think I might hold it against you
just a little bit.
635
00:29:03,400 --> 00:29:06,880
What we do have, though, is a lot of
cumquat and Vegemite dishes.
636
00:29:06,880 --> 00:29:09,880
We're looking for the three
least impressive dishes today
637
00:29:09,880 --> 00:29:11,320
to go into round 2.
638
00:29:11,320 --> 00:29:14,120
And the first dish we'd
like to taste belongs to...
639
00:29:18,120 --> 00:29:19,160
..Phil.
640
00:29:19,160 --> 00:29:21,160
(CONTESTANTS APPLAUD)
641
00:29:22,560 --> 00:29:24,040
I've taken the big chance of
642
00:29:24,040 --> 00:29:25,840
changing my career
to be on MasterChef.
643
00:29:27,160 --> 00:29:29,480
So to be the first one out
would not be good.
644
00:29:32,280 --> 00:29:36,080
I cooked a pork fillet with
a parsnip and vanilla puree,
645
00:29:36,080 --> 00:29:38,200
roasted parsnips, a buckwheat chip
646
00:29:38,200 --> 00:29:40,520
and a Vegemite veal sauce.
647
00:29:42,880 --> 00:29:44,720
(INHALES AND EXHALES DEEPLY)
648
00:29:53,080 --> 00:29:56,440
Mate, I thought this was gonna be
a disaster and it is the opposite.
649
00:29:56,440 --> 00:29:59,720
(SIGHS)
Mate, it's a beautiful dish.
650
00:29:59,720 --> 00:30:02,280
It's well balanced,
it's well structured.
651
00:30:02,280 --> 00:30:03,760
It was plated beautifully.
652
00:30:03,760 --> 00:30:07,560
It is a huge departure away from
what you've brought us before.
653
00:30:07,560 --> 00:30:11,320
So your progress at this stage
just jumped 50%.
654
00:30:11,320 --> 00:30:13,120
Well done, mate.
Thanks, mate. Appreciate it.
655
00:30:13,120 --> 00:30:16,920
This is the best dish of food
you've put up in the kitchen so far.
656
00:30:16,920 --> 00:30:18,880
The pork is beautifully cooked.
657
00:30:18,880 --> 00:30:20,600
Really succulent and tender.
658
00:30:20,600 --> 00:30:24,240
Really well conceived,
really nicely executed. Well done.
659
00:30:24,240 --> 00:30:28,440
You try the puree on its own
and it's very vanilla forward.
660
00:30:28,440 --> 00:30:30,240
Then you go to the sauce
and it's got
661
00:30:30,240 --> 00:30:31,840
a good whack of the Vegemite
in there.
662
00:30:31,840 --> 00:30:34,240
Then you eat the crisp
and it's sweet and nutty.
663
00:30:34,240 --> 00:30:37,280
You put it all together
and it is seamless.
664
00:30:37,280 --> 00:30:39,800
That is hard to do, mate.
665
00:30:39,800 --> 00:30:41,320
Well done, man.
Thank you, guys.
666
00:30:42,640 --> 00:30:45,520
This is far and away the best moment
I've had in this kitchen.
667
00:30:45,520 --> 00:30:48,280
Days like today are the reason that
I've taken this MasterChef journey
668
00:30:48,280 --> 00:30:49,760
and I'm so glad I'm here now.
669
00:30:49,760 --> 00:30:51,960
Let's go, Adi!
670
00:30:58,000 --> 00:31:01,160
ADI: Pork dumplings with
a soy cumquat sauce.
671
00:31:12,320 --> 00:31:13,320
I love it.
672
00:31:13,320 --> 00:31:16,880
The thing I liked the most is
the dumpling work.
673
00:31:16,880 --> 00:31:19,000
Thank you.
Your sauce, though, was fantastic.
674
00:31:19,000 --> 00:31:20,520
It just...it's cumquat.
675
00:31:20,520 --> 00:31:23,520
It's the first thing I can taste
and the last thing I can taste.
676
00:31:23,520 --> 00:31:25,920
MELISSA: And it's beautifully
balanced, nicely seasoned.
677
00:31:25,920 --> 00:31:27,440
I think it eats
really well together.
678
00:31:27,440 --> 00:31:30,880
Solid, Adi. Very, very solid.
679
00:31:30,880 --> 00:31:33,360
You should be pretty stoked.
Great stuff for first elim.
680
00:31:33,360 --> 00:31:35,040
Thank you, guys. Thanks so much.
681
00:31:36,240 --> 00:31:38,680
I'm so relieved
hearing their feedback.
682
00:31:38,680 --> 00:31:40,560
It's really affirming
to get that in this kitchen.
683
00:31:40,560 --> 00:31:42,240
Great work.
Thank you.
684
00:31:43,880 --> 00:31:45,280
Next up, Robbie.
685
00:31:50,760 --> 00:31:53,240
Alright, fella. What did you pick
and what did you make us?
686
00:31:53,240 --> 00:31:57,640
Beef with red wine and with
the tomato paste flavouring
687
00:31:57,640 --> 00:32:00,760
with the Vegemite,
which I've never done before.
688
00:32:00,760 --> 00:32:02,440
So, is it like a stew?
689
00:32:02,440 --> 00:32:03,680
Like a stew, yeah.
Beef stew?
690
00:32:03,680 --> 00:32:06,320
Yeah, something like you'd do at
home every day around the camp fire.
691
00:32:06,320 --> 00:32:07,560
Alright.
692
00:32:15,480 --> 00:32:18,040
If you were cooking that at home,
around the camp fire,
693
00:32:18,040 --> 00:32:20,640
how long would it take in the...
ticking away at the edge of...
694
00:32:20,640 --> 00:32:22,760
Probably two and a half hours
would be perfect, yeah.
695
00:32:23,760 --> 00:32:26,360
And you tried to do it in an hour.
Yeah.
696
00:32:26,360 --> 00:32:27,720
(ALL CHUCKLE)
697
00:32:27,720 --> 00:32:30,160
Robbie, flavour-wise,
698
00:32:30,160 --> 00:32:32,520
there is, like, bags of it.
699
00:32:32,520 --> 00:32:35,240
It's just, like, one mistake.
700
00:32:36,240 --> 00:32:38,440
And it's the amount of time
that you tried to cook
701
00:32:38,440 --> 00:32:40,440
that piece of meat for.
702
00:32:40,440 --> 00:32:42,480
We've still got
a chewy piece of meat.
703
00:32:42,480 --> 00:32:44,600
And it needed much longer time
704
00:32:44,600 --> 00:32:46,360
so that it could just fall apart.
705
00:32:46,360 --> 00:32:49,880
Robbie, I can't fault
the flavour of the gravy.
706
00:32:49,880 --> 00:32:55,520
Your stew base has a rich, robust,
beautiful flavour to it
707
00:32:55,520 --> 00:32:58,080
and had the beef been
perfectly cooked,
708
00:32:58,080 --> 00:33:01,400
it just would have been the most
beautiful carrier for this dish.
709
00:33:01,400 --> 00:33:03,120
Unlucky.
710
00:33:03,120 --> 00:33:04,760
Nice one, Robbie.
711
00:33:05,760 --> 00:33:09,560
Hearing that really made my...
my nerve go up to another level.
712
00:33:09,560 --> 00:33:11,440
Oh, come here.
Yeah.
713
00:33:11,440 --> 00:33:14,680
I thought, "Well, maybe I might be
going to the next cook."
714
00:33:14,680 --> 00:33:16,240
(SIGHS)
715
00:33:16,240 --> 00:33:17,560
Next up, it's Brent.
716
00:33:19,720 --> 00:33:22,440
I'm walking my dish up and I'm
like, "Oh, this is that feeling."
717
00:33:22,440 --> 00:33:24,560
You know, packing it again.
718
00:33:27,000 --> 00:33:28,600
Like, I don't wanna be in round 2.
719
00:33:30,280 --> 00:33:32,320
Brent, what's the dish, please?
720
00:33:32,320 --> 00:33:37,440
Middle Eastern spiced chicken on
hummus with a pomegranate herb salad
721
00:33:37,440 --> 00:33:39,480
with a cumquat glaze.
722
00:33:39,480 --> 00:33:42,200
Happy with the cumquats
as an option today?
723
00:33:42,200 --> 00:33:44,840
Yeah, they're pretty versatile.
724
00:33:44,840 --> 00:33:47,880
And I just knew that
I was gonna do...use the cumquat
725
00:33:47,880 --> 00:33:49,400
and probably go savoury with it
726
00:33:49,400 --> 00:33:51,720
and just heavily spiced something.
727
00:33:51,720 --> 00:33:53,440
Well, it smells fantastic.
728
00:33:55,240 --> 00:33:57,320
BRENT: They're cutting through
that chicken and I'm just...
729
00:33:58,800 --> 00:34:01,360
I am deadset zoned in
on that chicken.
730
00:34:04,400 --> 00:34:05,880
What have I done?
731
00:34:05,880 --> 00:34:08,320
Like, if I serve raw chicken,
732
00:34:08,320 --> 00:34:10,120
goneskis - might as well
walk out that door.
733
00:34:19,000 --> 00:34:28,640
(TENSE MUSIC)
734
00:34:28,640 --> 00:34:30,000
JOCK: Perfectly cooked.
735
00:34:47,800 --> 00:34:51,800
Um, I think you showed your nous
in round 1.
736
00:34:52,840 --> 00:34:55,000
Cooking something that
you're very comfortable with,
737
00:34:55,000 --> 00:34:57,680
that you're familiar with,
tweaking it a little bit
738
00:34:57,680 --> 00:34:59,880
so you can hit the brief
and use cumquats
739
00:34:59,880 --> 00:35:02,200
was...very good, mate.
740
00:35:02,200 --> 00:35:05,960
Nice work on the chicken.
Had a beautiful crispy skin.
741
00:35:05,960 --> 00:35:08,000
And the meat below it
was really succulent
742
00:35:08,000 --> 00:35:11,000
and beautifully seasoned on
the outside with that spice mix.
743
00:35:11,000 --> 00:35:13,320
Great flavours.
Thank you.
744
00:35:13,320 --> 00:35:15,240
Brent, very good rendition.
745
00:35:15,240 --> 00:35:17,240
Chicken cooked beautifully.
746
00:35:17,240 --> 00:35:20,040
Nicely charred,
beautifully marinated.
747
00:35:20,040 --> 00:35:22,040
I thought it was really tasty.
Well done.
748
00:35:22,040 --> 00:35:23,480
Thanks, Brent.
Well done, mate.
749
00:35:23,480 --> 00:35:24,640
Thanks, guys.
750
00:35:24,640 --> 00:35:25,680
So good!
751
00:35:25,680 --> 00:35:28,040
You know, first All-In Elimination
752
00:35:28,040 --> 00:35:30,080
and just the pressure is released.
753
00:35:30,080 --> 00:35:31,680
I can get this thing off,
754
00:35:31,680 --> 00:35:33,160
I can get up on the gantry
755
00:35:33,160 --> 00:35:34,720
and just, you know, enjoy it.
756
00:35:34,720 --> 00:35:37,000
That's great.
Oh, God, I was nervous.
757
00:35:37,000 --> 00:35:39,240
That chicken. That chicken.
Yeah.
758
00:35:40,240 --> 00:35:41,840
Next up, it's Grace.
759
00:35:43,160 --> 00:35:46,080
So I've made
a Vegemite-crusted pumpkin
760
00:35:46,080 --> 00:35:47,920
with a sesame and Vegemite sauce.
761
00:35:47,920 --> 00:35:49,800
ANDY: I liked it.
762
00:35:49,800 --> 00:35:51,280
I actually thought
it was really nice,
763
00:35:51,280 --> 00:35:54,120
so I'll be interested to see
if it flows down the line.
764
00:35:54,120 --> 00:35:56,160
Yeah.
MELISSA: It flowed down the line.
765
00:35:56,160 --> 00:35:58,800
I also really liked it.
Pumpkin - amazing.
766
00:35:58,800 --> 00:36:01,040
Thank you so much.
Thanks, Grace.
767
00:36:01,040 --> 00:36:02,440
Ralph!
768
00:36:03,920 --> 00:36:05,720
I made a cake with a cream filling
769
00:36:05,720 --> 00:36:07,520
and a cumquat caramel sauce.
770
00:36:07,520 --> 00:36:09,720
The caramel is sublime.
771
00:36:09,720 --> 00:36:11,760
Like, 90% there.
772
00:36:12,760 --> 00:36:14,240
Thank you very much.
Well done, Ralph.
773
00:36:16,160 --> 00:36:17,560
Next up, Amy.
774
00:36:19,400 --> 00:36:23,400
I made hibachi cauliflower
with Vegemite, zesty yoghurt
775
00:36:23,400 --> 00:36:26,360
and a cauliflower stem
parsley salad.
776
00:36:28,400 --> 00:36:29,880
Sounds a little crunchy.
777
00:36:36,400 --> 00:36:37,560
The cauliflower's under.
778
00:36:38,560 --> 00:36:42,080
Amy, the hibachi's a sexy piece of
equipment to use,
779
00:36:42,080 --> 00:36:43,960
and I think that
it's really attractive
780
00:36:43,960 --> 00:36:45,440
for so many different reasons,
781
00:36:45,440 --> 00:36:48,240
but today wasn't the day
to pull that out.
782
00:36:48,240 --> 00:36:50,720
So bit of a shame for you today.
Thanks, Amy.
783
00:36:53,080 --> 00:36:55,200
JOCK: Next up, Rue.
784
00:36:58,840 --> 00:37:02,600
RUE: I have made
a cumquat Swiss roll.
785
00:37:11,600 --> 00:37:13,320
ANDY: Rue.
786
00:37:13,320 --> 00:37:15,200
I think you did a really good job.
787
00:37:15,200 --> 00:37:18,920
And I love how you took
another notch on nostalgia for us.
788
00:37:18,920 --> 00:37:22,120
Like, that little ratbag there,
he would have eaten
789
00:37:22,120 --> 00:37:23,600
many a Swiss roll back then.
790
00:37:23,600 --> 00:37:24,840
Yeah.
791
00:37:24,840 --> 00:37:28,320
MELISSA: Really nicely executed.
The rolling - beautiful, no cracks.
792
00:37:28,320 --> 00:37:29,800
Really light in texture.
793
00:37:29,800 --> 00:37:31,600
And the combination of
the curd and the cream
794
00:37:31,600 --> 00:37:33,680
really balanced out quite well.
795
00:37:35,480 --> 00:37:37,160
I loved it.
Oh, thank you!
796
00:37:37,160 --> 00:37:39,880
I loved it.
The sponge was delicious.
797
00:37:39,880 --> 00:37:41,520
It was beautiful.
798
00:37:41,520 --> 00:37:43,720
Thank you so much.
Success, Rue!
799
00:37:47,200 --> 00:37:50,040
Well done.
Good job, darling.
800
00:37:54,920 --> 00:37:56,240
Next up, Andrea.
801
00:38:00,800 --> 00:38:02,400
I'm smiling.
802
00:38:02,400 --> 00:38:04,880
I am pretty confident
803
00:38:04,880 --> 00:38:08,520
that it's going to be a good dish,
to be honest.
804
00:38:10,120 --> 00:38:12,080
It's an asparagus risotto
805
00:38:12,080 --> 00:38:14,200
with Vegemite stock
806
00:38:14,200 --> 00:38:17,040
and a crumble of Grana Padano
807
00:38:17,040 --> 00:38:18,520
and Vegemite on top...
808
00:38:20,000 --> 00:38:24,560
..caviar and...and lemon zest.
809
00:38:25,560 --> 00:38:28,400
Glaze...
MELISSA: What's the glaze?
810
00:38:28,400 --> 00:38:30,600
Balsamic vinegar glaze, yeah.
811
00:38:53,520 --> 00:38:55,560
I recognise how hard this is.
812
00:38:55,560 --> 00:38:58,760
Like, and how hard
it would have been
813
00:38:58,760 --> 00:39:02,440
for you to know that it wasn't
balanced and then sprint in there
814
00:39:02,440 --> 00:39:04,960
and grab some things that
you thought might work
815
00:39:04,960 --> 00:39:06,960
and go back and do your best
to balance it.
816
00:39:08,520 --> 00:39:11,400
It just got really
taken out of control
817
00:39:11,400 --> 00:39:14,640
with the salmon roe,
and then the balsamic glaze,
818
00:39:14,640 --> 00:39:16,120
for me, was the wrong pick-up.
819
00:39:16,120 --> 00:39:18,920
I understand that you were like,
"I need some sweetness here,"
820
00:39:18,920 --> 00:39:20,760
but you know
how intense that stuff is.
821
00:39:20,760 --> 00:39:24,040
Like, as soon as I got that, I was
like, "I can't taste anything else.
822
00:39:24,040 --> 00:39:26,040
"I can just taste balsamic glaze."
823
00:39:29,160 --> 00:39:31,720
The hardest thing,
I think you've tried to do.
824
00:39:31,720 --> 00:39:34,320
Honestly, you couldn't have picked
a harder dish to do
825
00:39:34,320 --> 00:39:36,520
and you couldn't have picked
a harder ingredient off the bench,
826
00:39:36,520 --> 00:39:38,320
I don't think,
do you know what I mean?
827
00:39:38,320 --> 00:39:39,320
Yeah.
828
00:39:39,320 --> 00:39:41,320
And that's where I was
questioning around balance.
829
00:39:41,320 --> 00:39:44,640
You've got this huge
umami, yeasty thing.
830
00:39:45,720 --> 00:39:49,000
How do you balance that
with the other flavours?
831
00:39:50,040 --> 00:39:52,640
I think your choices that you made,
832
00:39:52,640 --> 00:39:54,360
it just didn't work for you.
833
00:39:54,360 --> 00:39:56,160
Shake it off.
834
00:39:56,160 --> 00:39:57,840
Not a huge success.
Yeah.
835
00:39:57,840 --> 00:39:59,920
Nice one, Andrea.
No worries, thank you.
836
00:40:01,760 --> 00:40:03,400
The feedback isn't great at all.
837
00:40:03,400 --> 00:40:06,720
There's a lot of elements
that went wrong.
838
00:40:06,720 --> 00:40:09,000
Thanks, brother.
Love you, man.
839
00:40:09,000 --> 00:40:10,960
The balance isn't there.
840
00:40:12,280 --> 00:40:13,760
So I am worried.
841
00:40:19,520 --> 00:40:21,880
Well, that was a blast from the past.
842
00:40:21,880 --> 00:40:25,240
A lot of interesting flavours
and clever cooking in round 1.
843
00:40:26,760 --> 00:40:31,120
Phil, your meat and
one Veg...emite dish,
844
00:40:31,120 --> 00:40:32,400
mate, it was delicious.
845
00:40:33,720 --> 00:40:36,000
Rue, your cumquat Swish...
846
00:40:36,000 --> 00:40:38,560
Ooh, that's a tongue twister.
Yeah. (LAUGHS)
847
00:40:38,560 --> 00:40:40,000
The thing you made today?
848
00:40:40,000 --> 00:40:41,320
(CONTESTANTS LAUGH)
Awesome.
849
00:40:41,320 --> 00:40:45,080
Your cumquat Swiss roll,
it was absolutely epic.
850
00:40:45,080 --> 00:40:47,880
And, Brent, you brought us
a perfect chicken.
851
00:40:49,080 --> 00:40:51,920
However, not all of your dishes
852
00:40:51,920 --> 00:40:53,600
reminded us of the good old days.
853
00:40:53,600 --> 00:40:56,080
If I call your name,
you're in round 2.
854
00:40:58,200 --> 00:40:59,480
Amy.
855
00:41:01,480 --> 00:41:04,520
Unfortunately,
your cauliflower was undercooked
856
00:41:04,520 --> 00:41:06,760
and the flavours,
they were a little underwhelming.
857
00:41:09,520 --> 00:41:10,840
Andrea.
858
00:41:10,840 --> 00:41:13,520
The balance of the dish
was a little out.
859
00:41:16,520 --> 00:41:19,520
And the final person going into
round 2...
860
00:41:23,440 --> 00:41:24,520
..is Robbie.
861
00:41:26,960 --> 00:41:29,200
Sorry, mate - you had the right idea
862
00:41:29,200 --> 00:41:33,880
but needed much longer time
to cook that piece of meat.
863
00:41:33,880 --> 00:41:37,120
And on a day like today,
that was a critical error.
864
00:41:37,120 --> 00:41:39,120
Amy, Andrea, Robbie,
865
00:41:39,120 --> 00:41:43,320
unfortunately you've found yourself
in round 2
866
00:41:43,320 --> 00:41:46,920
and we all know there's no round 3,
so this is it.
867
00:41:46,920 --> 00:41:48,600
Congratulations, everyone else.
868
00:41:48,600 --> 00:41:50,360
You can head on up to the gantry.
869
00:41:50,360 --> 00:41:52,080
WOMAN: Good luck, guys.
870
00:41:52,080 --> 00:41:53,400
You've got this.
871
00:41:54,640 --> 00:41:57,560
Being in the bottom three -
like, obviously it's not pleasant.
872
00:41:57,560 --> 00:42:00,520
I know that this could
potentially be my last cook
873
00:42:00,520 --> 00:42:02,320
and I need to do
everything that I can
874
00:42:02,320 --> 00:42:04,840
to not be the first one out.
875
00:42:04,840 --> 00:42:06,800
I'm very nervous.
876
00:42:17,080 --> 00:42:21,800
Round 1 was all about OUR
favourite childhood ingredients.
877
00:42:21,800 --> 00:42:24,080
Round 2 is all about...
878
00:42:25,520 --> 00:42:26,560
..yours.
879
00:42:27,880 --> 00:42:30,440
(CONTESTANTS EXCLAIM)
880
00:42:30,440 --> 00:42:32,320
Oh, my God!
881
00:42:34,760 --> 00:42:36,160
Ohh!
882
00:42:36,160 --> 00:42:37,760
Oh, my God!
883
00:42:37,760 --> 00:42:39,320
Look at this bloke!
884
00:42:39,320 --> 00:42:40,920
Is that you?!
885
00:42:43,640 --> 00:42:45,320
Oh, my goodness!
886
00:42:45,320 --> 00:42:47,200
Oh, my God!
887
00:42:47,200 --> 00:42:49,040
That's the same hair as Jock had.
888
00:42:52,600 --> 00:42:54,680
How old were you
in this photo, roughly?
889
00:42:54,680 --> 00:42:57,000
Five or six.
890
00:42:57,000 --> 00:42:58,600
And what did you love eating?
891
00:42:58,600 --> 00:43:02,160
Well, I loved sweets.
Yeah.
892
00:43:02,160 --> 00:43:06,400
And one above all, it was Nutella.
Definitely.
893
00:43:06,400 --> 00:43:10,240
I went through, like,
a jar a week, probably.
894
00:43:10,240 --> 00:43:12,360
Of Nutella? Wow!
895
00:43:12,360 --> 00:43:13,400
Yeah.
896
00:43:14,600 --> 00:43:18,000
Amy, tell me about this
cheeky little munchkin here.
897
00:43:18,000 --> 00:43:20,360
Is that a bag of sweets
you've got there?
898
00:43:20,360 --> 00:43:22,480
Probably, yeah. (LAUGHS)
899
00:43:22,480 --> 00:43:25,600
Good onya. And what sort
of food memories then?
900
00:43:25,600 --> 00:43:27,080
Like, what was getting cooked?
901
00:43:27,080 --> 00:43:30,760
Mum was just on the spag bols,
the lasagnes, the curried sausages.
902
00:43:30,760 --> 00:43:33,800
I still cook those dishes to
this day because I just love it.
903
00:43:33,800 --> 00:43:35,080
Good.
(LAUGHS)
904
00:43:36,080 --> 00:43:37,520
Uncle Robbie?
905
00:43:37,520 --> 00:43:39,960
Look at that guy! Eh?
906
00:43:39,960 --> 00:43:42,200
Many years ago, that was!
907
00:43:42,200 --> 00:43:44,000
Where and when was this?
908
00:43:44,000 --> 00:43:46,480
When I was 17.
17?
909
00:43:46,480 --> 00:43:48,320
Wow! Robbie.
910
00:43:51,440 --> 00:43:53,640
You're a striking young fellow, mate.
911
00:43:53,640 --> 00:43:56,160
It's long time ago, yeah.
912
00:43:56,160 --> 00:43:58,800
At that age, was someone
teaching you how to cook
913
00:43:58,800 --> 00:44:00,480
or were you the cook?
914
00:44:00,480 --> 00:44:01,960
I was cooking by then, yeah.
915
00:44:01,960 --> 00:44:05,520
Um, lots of dampers
and, like, curried goose
916
00:44:05,520 --> 00:44:07,000
and lots of fish and seafood.
917
00:44:07,000 --> 00:44:09,600
Curried goose?!
Did you say curried goose?
918
00:44:09,600 --> 00:44:10,600
Yeah.
Oh!
919
00:44:10,600 --> 00:44:12,000
Magpie geese?
Magpie geese.
920
00:44:12,000 --> 00:44:13,160
So good.
921
00:44:13,160 --> 00:44:16,120
We're giving you 60 minutes
to take us back
922
00:44:16,120 --> 00:44:17,920
to a moment in your childhood.
923
00:44:19,240 --> 00:44:21,640
Give us a glimpse of who you are.
924
00:44:21,640 --> 00:44:25,440
You can use anything from the pantry
or garden to make that happen.
925
00:44:25,440 --> 00:44:29,920
Whoever cooks the least impressive
dish will be going home.
926
00:44:31,080 --> 00:44:33,400
Your time starts...
927
00:44:33,400 --> 00:44:34,640
..now.
928
00:44:34,640 --> 00:44:36,200
WOMAN: Come on, guys!
929
00:44:36,200 --> 00:44:37,800
Go, go, go, go, go!
930
00:44:44,160 --> 00:44:45,680
ROBBIE: You see lemongrass in here?
931
00:44:49,720 --> 00:44:51,880
AMY: Round 2, we have to make
932
00:44:51,880 --> 00:44:54,520
a nostalgic meal from
when we were younger.
933
00:44:54,520 --> 00:44:58,080
I've decided to cook
Mum's famous caramel dumplings.
934
00:44:58,080 --> 00:45:01,320
Huge nostalgia meal,
had it all the time growing up.
935
00:45:02,640 --> 00:45:07,040
A caramel dumpling is just
dough balls in hot caramel sauce.
936
00:45:08,160 --> 00:45:09,720
So it's a very simple dish.
937
00:45:09,720 --> 00:45:12,720
WOMAN: Come on. Come on, Amy.
938
00:45:14,040 --> 00:45:15,520
I think it is a bit risky,
939
00:45:15,520 --> 00:45:19,000
but it's Mum's caramel dumplings -
what can go wrong?
940
00:45:23,600 --> 00:45:26,840
As soon as we ask them to pull
on those nostalgic strings,
941
00:45:26,840 --> 00:45:30,200
the food is normally at its best
in this kitchen, don't you reckon?
942
00:45:30,200 --> 00:45:31,680
Yeah, absolutely.
Absolutely.
943
00:45:31,680 --> 00:45:34,320
And they've got
some interesting stories, you know?
944
00:45:34,320 --> 00:45:35,920
If I was doing this challenge,
945
00:45:35,920 --> 00:45:38,920
there's, like, four dishes
that my dad had on high rotation
946
00:45:38,920 --> 00:45:40,920
that were very mediocre.
947
00:45:40,920 --> 00:45:43,120
So do I try and pull
one of those dishes apart
948
00:45:43,120 --> 00:45:45,080
and make it you know,
a better version?
949
00:45:45,080 --> 00:45:46,240
Yeah.
950
00:45:46,240 --> 00:45:49,720
But then this isn't about making
a 3-Michelin-star fancy dish.
951
00:45:49,720 --> 00:45:52,480
This is a nostalgic dish
that helps us
952
00:45:52,480 --> 00:45:54,280
sort of go back to their childhood.
953
00:45:54,280 --> 00:45:56,920
When you were announcing
the challenge, Mel,
954
00:45:56,920 --> 00:45:59,240
they were eyeballing themselves
955
00:45:59,240 --> 00:46:02,080
and hopefully that's gonna
extract a lot of passion,
956
00:46:02,080 --> 00:46:03,560
a lot of enthusiasm
957
00:46:03,560 --> 00:46:05,680
out of, you know,
their childhood selves
958
00:46:05,680 --> 00:46:07,280
that they can really
put on the plate.
959
00:46:08,840 --> 00:46:10,200
Let's go, Robbie!
960
00:46:10,200 --> 00:46:13,120
First elimination,
it's very stressful.
961
00:46:13,120 --> 00:46:16,240
In round 1, I had a mistake with
the meat being a bit chewy.
962
00:46:16,240 --> 00:46:19,160
Come on, Robbie.
Come on, Robbie.
963
00:46:19,160 --> 00:46:22,920
Going into round 2, that really made
my nerve go up to another level.
964
00:46:22,920 --> 00:46:24,400
I could be going home today.
965
00:46:24,400 --> 00:46:27,560
Robbie. Straight up,
what's the dish?
966
00:46:27,560 --> 00:46:31,400
Curried fish in coconut cream.
We always used to do it at home.
967
00:46:31,400 --> 00:46:33,880
Love that. How are you going
with the pressure?
968
00:46:33,880 --> 00:46:35,080
Bit of pressure!
969
00:46:35,080 --> 00:46:37,160
That got you, didn't it?
970
00:46:37,160 --> 00:46:38,640
Yeah.
971
00:46:38,640 --> 00:46:41,320
What a great photo.
Like, that's insane.
972
00:46:41,320 --> 00:46:44,400
It was a rainy day and they said
no way I'm gonna kick 11 goals.
973
00:46:46,000 --> 00:46:47,560
I kicked 14 goals, brother.
974
00:46:47,560 --> 00:46:49,720
I won the goal competition.
975
00:46:49,720 --> 00:46:51,200
How good is that!
976
00:46:51,200 --> 00:46:54,160
Mate, well, I urge you
every now and then
977
00:46:54,160 --> 00:46:55,960
just take a look up,
because honestly,
978
00:46:55,960 --> 00:46:59,560
that kind of inspiration will make
this stuff taste a lot better.
979
00:47:02,200 --> 00:47:03,320
Yeah.
980
00:47:03,320 --> 00:47:04,800
Old whippersnapper Robbie.
(LAUGHS)
981
00:47:04,800 --> 00:47:05,960
Good luck.
982
00:47:05,960 --> 00:47:09,560
Looking up at the photo
encouraged me to win this round.
983
00:47:09,560 --> 00:47:11,040
PHIL: A little damper, Robbie?
984
00:47:11,040 --> 00:47:12,640
Huh?
A little damper?
985
00:47:12,640 --> 00:47:13,880
Fried bread.
986
00:47:13,880 --> 00:47:16,960
So I wanna fight really hard to
make sure I stay in the competition.
987
00:47:16,960 --> 00:47:19,600
Take it easy, bro. Take it easy, bro.
ANDREA: Easy, easy, easy.
988
00:47:19,600 --> 00:47:22,280
We are cooking for not to go home.
989
00:47:23,440 --> 00:47:27,840
And it means that cooking
against our best mates,
990
00:47:27,840 --> 00:47:29,960
including Rob.
991
00:47:29,960 --> 00:47:33,120
I really created
this strong bond with Rob.
992
00:47:34,120 --> 00:47:40,360
It is extremely hard to possibly
being the cause for him to leave.
993
00:47:40,360 --> 00:47:43,400
And I don't wanna be eliminated
because I don't wanna leave him.
994
00:47:43,400 --> 00:47:45,600
It's a tricky situation.
995
00:47:45,600 --> 00:47:48,560
I'm cooking Nutella crepes.
996
00:47:48,560 --> 00:47:50,520
I'm not a dessert person.
997
00:47:50,520 --> 00:47:52,800
If I've got an option,
I'm gonna go to savoury.
998
00:47:52,800 --> 00:47:58,040
But I'm gonna stick to my childhood
favourite ingredient,
999
00:47:58,040 --> 00:47:59,600
which is Nutella.
1000
00:47:59,600 --> 00:48:01,560
Crepes don't take long to make.
No. No.
1001
00:48:01,560 --> 00:48:03,120
But crepes need to be thin.
1002
00:48:03,120 --> 00:48:06,520
Andrea's cooking style
is more Italian.
1003
00:48:06,520 --> 00:48:08,120
That's his strength.
1004
00:48:09,840 --> 00:48:13,480
To be honest, I thought
he would make pasta today.
1005
00:48:16,040 --> 00:48:19,720
Nutella crepes.
I mean, it's just so good.
1006
00:48:19,720 --> 00:48:21,680
Too good. (LAUGHS)
1007
00:48:21,680 --> 00:48:23,280
If I had to do it for myself,
1008
00:48:23,280 --> 00:48:25,960
I would just be doing the crepes
filled up with Nutella.
1009
00:48:25,960 --> 00:48:27,880
But I'm on MasterChef,
1010
00:48:27,880 --> 00:48:32,040
I need to take my cooking
to the next level.
1011
00:48:32,040 --> 00:48:34,040
Too much butter.
1012
00:48:35,040 --> 00:48:37,320
So I'm making some
mascarpone filling,
1013
00:48:37,320 --> 00:48:39,760
orange zest,
1014
00:48:39,760 --> 00:48:41,760
bananas and strawberries.
1015
00:48:41,760 --> 00:48:44,360
And then I'm gonna
make a Nutella sauce
1016
00:48:44,360 --> 00:48:46,200
to pour on top of the crepe.
1017
00:48:46,200 --> 00:48:48,760
The whole dish
with all these elements
1018
00:48:48,760 --> 00:48:50,320
is just gonna be...
1019
00:48:50,320 --> 00:48:52,080
..a mind-blower.
1020
00:48:56,480 --> 00:48:58,920
We want you to channel
these three up the front
1021
00:48:58,920 --> 00:49:00,800
and bring us a delicious dish.
1022
00:49:00,800 --> 00:49:02,320
45 minutes to go!
1023
00:49:02,320 --> 00:49:03,920
MAN: Let's go, guys!
1024
00:49:06,440 --> 00:49:07,920
MAN: Let's go, guys.
1025
00:49:10,600 --> 00:49:12,080
Reckon that's a tablespoon?
1026
00:49:12,080 --> 00:49:14,640
Trust yourself.
Trust yourself, trust yourself.
1027
00:49:14,640 --> 00:49:17,760
Caramel dumplings,
when I was younger, was just iconic.
1028
00:49:19,440 --> 00:49:21,360
We would have dinner, it'd be 9:00,
1029
00:49:21,360 --> 00:49:23,720
and my mum'd be like,
"Caramel dumplings?"
1030
00:49:23,720 --> 00:49:25,200
(LAUGHS)
1031
00:49:25,200 --> 00:49:27,320
Mum cooked very simple meals.
1032
00:49:27,320 --> 00:49:30,200
So she would cook, like,
lasagne on one night
1033
00:49:30,200 --> 00:49:31,680
and then spaghetti the next,
1034
00:49:31,680 --> 00:49:34,120
even though it's the same meal,
essentially.
1035
00:49:35,560 --> 00:49:36,800
Food is my life.
1036
00:49:38,280 --> 00:49:41,040
Love talking about food.
Love eating food.
1037
00:49:41,040 --> 00:49:42,920
Love walking to food.
1038
00:49:42,920 --> 00:49:45,400
Food, food, food, food, food.
(LAUGHS)
1039
00:49:46,880 --> 00:49:48,840
I put a lot of effort
into my dishes.
1040
00:49:48,840 --> 00:49:50,800
I have my notebook.
1041
00:49:50,800 --> 00:49:55,080
I'll write everything in, like the
timings, the flavour combinations,
1042
00:49:55,080 --> 00:49:57,240
the temperatures.
1043
00:49:58,480 --> 00:50:00,520
I'm a nerd. (LAUGHS)
1044
00:50:00,520 --> 00:50:03,040
Don't look at my diary! (LAUGHS)
1045
00:50:03,040 --> 00:50:04,640
There you go, Mum.
1046
00:50:04,640 --> 00:50:06,240
Ooh, thank you.
1047
00:50:06,240 --> 00:50:09,240
There you go, Dad.
Ooh! That's very fancy.
1048
00:50:09,240 --> 00:50:11,560
(LAUGHS) Very fancy.
1049
00:50:11,560 --> 00:50:13,040
Mmm, it's nice.
1050
00:50:13,040 --> 00:50:16,560
Mmm, that's pretty good, darl.
1051
00:50:16,560 --> 00:50:18,160
Better than my spag bog, even.
1052
00:50:18,160 --> 00:50:19,240
(BOTH LAUGH)
1053
00:50:19,240 --> 00:50:21,360
We love that still, though.
1054
00:50:21,360 --> 00:50:23,880
When I was young, I didn't
really appreciate Mum's cooking
1055
00:50:23,880 --> 00:50:25,720
but I crave it now.
1056
00:50:26,720 --> 00:50:29,360
The vision for
the caramel dumplings is...
1057
00:50:29,360 --> 00:50:30,840
..just cook it how Mum cooks it.
1058
00:50:30,840 --> 00:50:33,240
If it's not broke, don't fix it.
1059
00:50:33,240 --> 00:50:35,920
What do they look like,
feel like, smell like?
1060
00:50:35,920 --> 00:50:37,720
They're rich.
1061
00:50:37,720 --> 00:50:40,600
It's very caramelly, doughy.
1062
00:50:40,600 --> 00:50:42,320
Oh, like, they're solid dumplings.
1063
00:50:42,320 --> 00:50:44,200
So they swell up
and then they'll expand
1064
00:50:44,200 --> 00:50:46,200
and take up all of
that beautiful caramel.
1065
00:50:46,200 --> 00:50:48,600
Yeah.
So do they go in the oven?
1066
00:50:50,160 --> 00:50:53,600
Is that what happens? Or do you put
a lid on the top, the stovetop?
1067
00:50:55,000 --> 00:50:57,000
Um, it's a bit of a microwave job.
1068
00:50:57,000 --> 00:50:59,440
It's a microwave job?
1069
00:50:59,440 --> 00:51:01,960
So Mum did them in the microwave.
1070
00:51:01,960 --> 00:51:03,640
OK.
1071
00:51:05,680 --> 00:51:07,840
A microwave meal on MasterChef.
1072
00:51:07,840 --> 00:51:09,600
What are you doing? (LAUGHS)
1073
00:51:11,760 --> 00:51:13,560
But this is how Mum did it.
1074
00:51:13,560 --> 00:51:15,040
JOCK: Interesting.
1075
00:51:16,040 --> 00:51:18,720
Could be good, could be bad,
could be...
1076
00:51:18,720 --> 00:51:20,080
Could be really bad.
1077
00:51:33,840 --> 00:51:36,320
(CONTESTANTS CHEER)
1078
00:51:38,600 --> 00:51:40,880
ROBBIE: So, today,
I'm making fish curry.
1079
00:51:40,880 --> 00:51:42,920
Mum used to love curried fish,
1080
00:51:42,920 --> 00:51:45,520
so I thought, "Well,
I'll do this one for you, Mum."
1081
00:51:47,120 --> 00:51:48,360
Thinking about my childhood,
1082
00:51:48,360 --> 00:51:51,040
my mum, myself, my brothers,
1083
00:51:51,040 --> 00:51:54,120
we would go fishing
in certain little creeks
1084
00:51:54,120 --> 00:51:57,880
and we'd catch fish and we'd
take them home to our parents
1085
00:51:57,880 --> 00:52:01,040
and we would cook a feast together.
1086
00:52:01,040 --> 00:52:02,840
The whole family would turn up.
1087
00:52:04,080 --> 00:52:05,840
It was fantastic.
1088
00:52:05,840 --> 00:52:07,600
Mum was a very good cook,
1089
00:52:07,600 --> 00:52:10,440
so hopefully she's looking over
my shoulder today.
1090
00:52:10,440 --> 00:52:11,920
(BLENDER WHIRRS)
1091
00:52:11,920 --> 00:52:14,720
30 minutes to go!
Come on, guys. 30 minutes.
1092
00:52:14,720 --> 00:52:17,120
(CONTESTANTS CHEER AND CLAP)
1093
00:52:19,200 --> 00:52:22,120
I'm cooking Nutella crepes.
1094
00:52:22,120 --> 00:52:26,640
I'm just doing something that I loved
and I still do love.
1095
00:52:26,640 --> 00:52:32,520
It's not a dish I know by heart,
1096
00:52:32,520 --> 00:52:35,640
but I know what goes in there.
1097
00:52:35,640 --> 00:52:38,400
So, it's time to make the crepes.
1098
00:52:40,400 --> 00:52:43,520
(CONTESTANTS CHEER)
1099
00:52:43,520 --> 00:52:45,520
WOMAN: Come on, Andrea.
1100
00:52:46,560 --> 00:52:48,960
Andrea is just putting
his crepe batter on.
1101
00:52:48,960 --> 00:52:51,600
They need to be really, really thin
and perfectly done.
1102
00:52:56,000 --> 00:52:57,800
Look at that.
WOMAN: Oh, beautiful!
1103
00:52:57,800 --> 00:53:00,440
Good job, mate!
Come on, Andrea.
1104
00:53:00,440 --> 00:53:02,720
That's a good-looking crepe.
1105
00:53:02,720 --> 00:53:05,400
So, a couple more
and we're good to go.
1106
00:53:05,400 --> 00:53:08,280
I am happy.
1107
00:53:08,280 --> 00:53:10,000
How's it going, Amy?
1108
00:53:10,000 --> 00:53:11,400
Smells like Mum's.
1109
00:53:11,400 --> 00:53:13,440
(GIGGLES) Good, good.
1110
00:53:13,440 --> 00:53:15,200
Caramel dumplings
is a very simple dish.
1111
00:53:15,200 --> 00:53:17,800
Six to eight minutes in the microwave
and then you're good to go.
1112
00:53:17,800 --> 00:53:19,560
(LAUGHS)
1113
00:53:19,560 --> 00:53:20,960
Two, one.
1114
00:53:20,960 --> 00:53:23,000
We got lift-off, Amy. Can I open it?
1115
00:53:23,000 --> 00:53:24,720
They're done.
Are they?
1116
00:53:24,720 --> 00:53:26,880
Yeah. Well, it says, "End."
1117
00:53:26,880 --> 00:53:30,680
Looking at my dumplings,
1118
00:53:30,680 --> 00:53:33,040
I do have a little internal battle.
1119
00:53:33,040 --> 00:53:35,320
(TENSE MUSIC)
1120
00:53:36,560 --> 00:53:38,280
JOCK: Is that it?
1121
00:53:38,280 --> 00:53:39,600
Um, yep.
1122
00:53:39,600 --> 00:53:43,280
I'm thinking, "God, it is risky,
1123
00:53:43,280 --> 00:53:45,160
"like, especially a microwave meal,"
1124
00:53:45,160 --> 00:53:48,080
but that's what we've grown up on
1125
00:53:48,080 --> 00:53:50,520
and, like, being a nostalgic dish,
1126
00:53:50,520 --> 00:53:52,080
I don't want to change it.
1127
00:53:52,080 --> 00:53:54,520
But then I have an idea.
1128
00:53:54,520 --> 00:53:56,640
What about Baileys cream?
1129
00:53:56,640 --> 00:53:59,360
Baileys is like a throwback
for your childhood.
1130
00:53:59,360 --> 00:54:01,600
So, I'm like,
"That could work perfectly."
1131
00:54:01,600 --> 00:54:04,320
Straight to the pantry.
Baileys, cream.
1132
00:54:08,440 --> 00:54:09,680
(GRACE SPEAKS INDISTINCTLY)
Yoo-hoo!
1133
00:54:09,680 --> 00:54:11,560
(LAUGHS)
1134
00:54:11,560 --> 00:54:14,160
And then got the old beaters out.
1135
00:54:14,160 --> 00:54:16,280
(LAUGHS)
1136
00:54:18,160 --> 00:54:20,840
That's also a throwback
because Mum always had the beaters.
1137
00:54:24,640 --> 00:54:27,480
She's like,
"I'm making retro dumplings.
1138
00:54:27,480 --> 00:54:29,240
"I'm gonna use retro equipment."
1139
00:54:29,240 --> 00:54:30,520
Love it.
1140
00:54:30,520 --> 00:54:32,640
This is
the most nostalgic meal to me,
1141
00:54:32,640 --> 00:54:34,320
so I just hope it's enough.
1142
00:54:35,520 --> 00:54:38,920
You do not want this to be
your last cook in the kitchen.
1143
00:54:38,920 --> 00:54:40,640
You've got 10 minutes to go.
1144
00:54:40,640 --> 00:54:42,760
(CONTESTANTS CHEER)
1145
00:54:45,320 --> 00:54:47,360
ROBBIE: The curry's looking good.
1146
00:54:47,360 --> 00:54:50,600
I'm thinking about my mum, you know,
and what she'd be saying, you know.
1147
00:54:50,600 --> 00:54:53,000
"A bit more salt
and a bit more pepper."
1148
00:54:53,000 --> 00:54:54,680
Time to taste it.
1149
00:54:59,240 --> 00:55:00,920
Mmm!
1150
00:55:00,920 --> 00:55:02,000
Taste the food.
1151
00:55:02,000 --> 00:55:05,720
Wow, it's got... The wow factor's
there, what I'm looking for.
1152
00:55:05,720 --> 00:55:07,160
MAN: Good, Robbie?
1153
00:55:07,160 --> 00:55:10,120
You want that little explode in
your mouth, and, well, it was there.
1154
00:55:10,120 --> 00:55:11,520
(EXHALES)
1155
00:55:12,560 --> 00:55:15,360
But I just keep my mind set
on the game.
1156
00:55:16,480 --> 00:55:20,320
(CONTESTANTS CHEER)
1157
00:55:21,440 --> 00:55:24,160
AMY: You're looking at
the final product.
1158
00:55:24,160 --> 00:55:26,280
I definitely feel like
I'm back in Mum's kitchen.
1159
00:55:26,280 --> 00:55:29,720
I just hope that it's enough.
It's make or break.
1160
00:55:32,200 --> 00:55:34,720
(TENSE MUSIC)
1161
00:55:34,720 --> 00:55:36,680
ANDREA: The crepes are done
1162
00:55:36,680 --> 00:55:41,160
and I'm putting
the mascarpone cream inside,
1163
00:55:41,160 --> 00:55:46,440
but I need to get
this Nutella sauce finished.
1164
00:55:46,440 --> 00:55:50,880
I add a little bit of cream
and also crushed hazelnuts.
1165
00:55:52,120 --> 00:55:54,080
It's just not working, hey, 'cause...
1166
00:55:54,080 --> 00:55:56,920
Are you happy with the sauce,
Andrea?
1167
00:55:56,920 --> 00:56:01,840
I'm not getting the texture
that I want. It's going too thick.
1168
00:56:01,840 --> 00:56:04,160
MELISSA:
You have five minutes to go.
1169
00:56:04,160 --> 00:56:08,040
(TENSE MUSIC)
1170
00:56:10,040 --> 00:56:11,920
Can add some water, maybe.
1171
00:56:11,920 --> 00:56:14,880
RALPH: Don't add water to it.
1172
00:56:14,880 --> 00:56:16,600
No, no, no, no.
1173
00:56:16,600 --> 00:56:18,520
No.
ADI: No, no, no.
1174
00:56:22,200 --> 00:56:25,760
Adding water to chocolate
is not an ideal scenario.
1175
00:56:25,760 --> 00:56:29,120
Oil and water doesn't really mix,
1176
00:56:29,120 --> 00:56:31,280
so it's no longer Nutella sauce.
1177
00:56:31,280 --> 00:56:33,120
It's more Nutella chocolate bar.
1178
00:56:34,480 --> 00:56:39,840
I stuffed up so bad with the sauce,
but there's no more time.
1179
00:56:41,360 --> 00:56:44,000
I'm at the end of the cook
and now it's time to plate,
1180
00:56:44,000 --> 00:56:46,480
so it is what it is.
1181
00:56:46,480 --> 00:56:48,360
The dish is about Nutella.
1182
00:56:48,360 --> 00:56:50,800
I need to serve something Nutella.
1183
00:56:50,800 --> 00:56:52,000
Now focus, my friend.
1184
00:56:53,560 --> 00:56:55,080
MELISSA: Come on, Robbie.
1185
00:56:55,080 --> 00:56:56,840
Robbie, is the fish cooked?
1186
00:56:56,840 --> 00:56:59,200
Is it cooked?
1187
00:56:59,200 --> 00:57:01,600
(TENSE MUSIC)
1188
00:57:03,000 --> 00:57:04,560
Is your fish cooked?
1189
00:57:04,560 --> 00:57:06,040
(CASUALLY) Yeah.
1190
00:57:06,040 --> 00:57:07,760
(CONTESTANTS LAUGH)
Yep?
1191
00:57:07,760 --> 00:57:09,760
(LAUGHS)
1192
00:57:09,760 --> 00:57:14,120
ANDY: Last little touches! 10...
1193
00:57:14,120 --> 00:57:17,880
CONTESTANTS AND JUDGES: ..9, 8, 7,
1194
00:57:17,880 --> 00:57:21,800
6, 5, 4,
1195
00:57:21,800 --> 00:57:25,600
3, 2, 1.
1196
00:57:25,600 --> 00:57:27,080
JOCK: That's it!
1197
00:57:27,080 --> 00:57:29,120
(CONTESTANTS APPLAUD)
1198
00:57:29,120 --> 00:57:30,920
Well done!
1199
00:57:30,920 --> 00:57:32,920
AMY: Well done!
1200
00:57:34,200 --> 00:57:35,760
Good going, darl.
1201
00:57:43,440 --> 00:57:45,520
(LAUGHS) Oh, my God.
1202
00:57:45,520 --> 00:57:48,200
RALPH: Aww, Andrea.
He's got my heart stressed, my boy.
1203
00:57:48,200 --> 00:57:51,080
Today, like, things went very wrong.
1204
00:57:51,080 --> 00:57:54,600
Like, everything went very wrong.
1205
00:57:54,600 --> 00:57:58,360
Singly, all the elements are great,
1206
00:57:58,360 --> 00:58:02,440
but, yeah, problem of this dish
is the sauce.
1207
00:58:02,440 --> 00:58:04,000
Gonna be hard today
1208
00:58:04,000 --> 00:58:06,560
because I'd love to stay
in the competition
1209
00:58:06,560 --> 00:58:08,080
and not go home.
1210
00:58:08,080 --> 00:58:14,160
This is not the best version of
the simple dish that I wanted to do.
1211
00:58:16,800 --> 00:58:18,320
(SIGHS)
1212
00:58:24,040 --> 00:58:28,240
VOICEOVER: In the mood to cook?
1213
00:58:28,240 --> 00:58:30,000
MasterChef-approved recipes
1214
00:58:30,000 --> 00:58:31,720
on 10 play.
1215
00:58:35,480 --> 00:58:38,640
ROBBIE: This is us. This is home.
This what we're used to.
1216
00:58:38,640 --> 00:58:39,920
This is how we grew up,
1217
00:58:39,920 --> 00:58:42,000
always sharing our food and our love
with each other
1218
00:58:42,000 --> 00:58:43,680
and it was fantastic.
1219
00:58:45,120 --> 00:58:46,560
ANDREA: Good luck, brother.
Good luck.
1220
00:58:46,560 --> 00:58:47,920
Thank you, brother.
1221
00:58:47,920 --> 00:58:52,240
This is amazing for me to be here
representing my people.
1222
00:58:52,240 --> 00:58:55,800
I just wanted to make my family
and my...my people happy.
1223
00:58:58,120 --> 00:59:00,200
How are you going?
ANDY: How are we, mate?
1224
00:59:00,200 --> 00:59:01,880
MELISSA: Hey, Robbie.
1225
00:59:01,880 --> 00:59:03,280
What have you cooked?
1226
00:59:03,280 --> 00:59:07,920
Fish curry and fried bread.
1227
00:59:11,000 --> 00:59:13,360
Round 2, why this dish?
1228
00:59:13,360 --> 00:59:14,840
How come you went here?
1229
00:59:14,840 --> 00:59:17,680
Back in the old days, we'd just go
about a kilometre from home
1230
00:59:17,680 --> 00:59:18,720
on the pushbikes,
1231
00:59:18,720 --> 00:59:21,880
go down and get pipis, mussels,
mud crabs and fish and come home,
1232
00:59:21,880 --> 00:59:23,920
then we'd have a fish
with my mum and dad.
1233
00:59:23,920 --> 00:59:25,240
How good.
1234
00:59:25,240 --> 00:59:26,720
What about the photo, mate?
1235
00:59:26,720 --> 00:59:29,520
Did you draw anything
from that photo today?
1236
00:59:29,520 --> 00:59:31,320
When you think about
playing that level,
1237
00:59:31,320 --> 00:59:33,960
you always want to up yourself
to the best level you can do
1238
00:59:33,960 --> 00:59:35,120
and always be your best.
1239
00:59:36,440 --> 00:59:38,920
My mum and dad
always loved us for that.
1240
00:59:38,920 --> 00:59:41,800
Then, you know, you've just
gotta go into the next challenge
1241
00:59:41,800 --> 00:59:43,040
and don't ever give in.
1242
00:59:44,880 --> 00:59:47,360
We'll taste now, mate. Thank you.
Thanks very much.
1243
00:59:47,360 --> 00:59:48,360
Enjoy. (CHUCKLES)
1244
00:59:50,280 --> 00:59:52,360
(INTRIGUING MUSIC)
1245
01:00:13,640 --> 01:00:14,640
Yum.
1246
01:00:16,120 --> 01:00:18,400
Be hard to see him
going anywhere. (LAUGHS)
1247
01:00:18,400 --> 01:00:20,040
That's tasty.
1248
01:00:20,040 --> 01:00:22,920
My pieces of fish
were beautifully cooked.
1249
01:00:26,120 --> 01:00:27,680
I'm glad that he just went diced.
1250
01:00:27,680 --> 01:00:32,400
It meant that he could really,
you know, portion it beautifully,
1251
01:00:32,400 --> 01:00:35,680
that little mound of fish
poking through the glossy curry.
1252
01:00:38,480 --> 01:00:42,480
And it's really bright and vibrant
and zingy, seasoned really well.
1253
01:00:44,040 --> 01:00:46,680
You had a great base flavour
going on there
1254
01:00:46,680 --> 01:00:49,560
and it looked fantastic
and it tastes even better.
1255
01:00:51,360 --> 01:00:52,600
I think with this challenge,
1256
01:00:52,600 --> 01:00:57,240
we asked these contestants to cook
a dish that showed us who they are,
1257
01:00:57,240 --> 01:01:02,840
and I really feel like this plate
of food does show us who Robbie is.
1258
01:01:02,840 --> 01:01:07,520
You know, think about Darwin
being such a wild, beautiful place,
1259
01:01:07,520 --> 01:01:09,560
being, you know, in the tropics
1260
01:01:09,560 --> 01:01:12,520
and drawing from such
a rich multicultural heritage.
1261
01:01:13,880 --> 01:01:18,840
I imagine that this is very close to
1262
01:01:18,840 --> 01:01:21,120
what Robbie would have had
when he was a kid.
1263
01:01:22,400 --> 01:01:25,560
I feel it, I really do,
and I love that.
1264
01:01:25,560 --> 01:01:26,920
That's what we wanted to do.
1265
01:01:26,920 --> 01:01:30,240
That's what we asked for
and that's what we got.
1266
01:01:30,240 --> 01:01:33,040
Mm, transportive food.
1267
01:01:37,200 --> 01:01:38,640
ROBBIE: Good luck, brother.
1268
01:01:38,640 --> 01:01:40,040
ROBBIE AND AMY: Good luck.
Thank you.
1269
01:01:40,040 --> 01:01:42,040
Good luck, mate.
1270
01:01:42,040 --> 01:01:45,640
I'm hoping that the judges
just close their eyes
1271
01:01:45,640 --> 01:01:49,720
when they are tasting this dish
1272
01:01:49,720 --> 01:01:53,120
and don't worry about
what it's looking like.
1273
01:01:57,720 --> 01:01:59,680
Hello.
1274
01:02:01,040 --> 01:02:02,400
Take a seat, mate.
1275
01:02:04,080 --> 01:02:06,320
Andrea...
1276
01:02:06,320 --> 01:02:07,760
(SIGHS)
1277
01:02:10,120 --> 01:02:11,680
..what did you choose to make?
1278
01:02:15,040 --> 01:02:19,360
Crepes with Nutella sauce,
1279
01:02:19,360 --> 01:02:21,720
which was something I used to have
1280
01:02:21,720 --> 01:02:23,480
every time I used to go to skiing,
1281
01:02:23,480 --> 01:02:27,720
after, you know,
a long day skiing on the mountains.
1282
01:02:30,720 --> 01:02:33,640
Talk me through this week.
How has it been for you?
1283
01:02:33,640 --> 01:02:38,160
It's actually being an incredible,
life-changing experience.
1284
01:02:38,160 --> 01:02:40,440
Unbelievable. I have no words.
1285
01:02:40,440 --> 01:02:43,920
Like, incredibly stressful,
1286
01:02:43,920 --> 01:02:46,840
challenging, exciting.
1287
01:02:46,840 --> 01:02:51,600
So, I'm sorry that, like, I couldn't
complete my dish probably today
1288
01:02:51,600 --> 01:02:53,040
and I will probably, you know...
1289
01:02:53,040 --> 01:02:56,480
Like, there's a high chance that
I'm gonna be the one that goes home.
1290
01:02:56,480 --> 01:02:58,120
But, to be honest,
1291
01:02:58,120 --> 01:03:00,920
if I was able to go back
in the last 10 seconds,
1292
01:03:00,920 --> 01:03:03,440
I would get rid of this.
1293
01:03:03,440 --> 01:03:05,200
chuck it in the bin,
1294
01:03:05,200 --> 01:03:07,800
grab the Nutella jar and put it here.
1295
01:03:07,800 --> 01:03:10,080
We're going to taste it now.
1296
01:03:10,080 --> 01:03:12,040
Thank you very much.
Cheers. Thank you.
1297
01:03:15,360 --> 01:03:17,640
(TENSE MUSIC)
1298
01:03:33,320 --> 01:03:36,080
The invitation today was to draw
from our memories,
1299
01:03:36,080 --> 01:03:41,000
but I fear that Andrea
has drawn from the wrong memory.
1300
01:03:42,840 --> 01:03:44,640
You know, spending the day skiing
1301
01:03:44,640 --> 01:03:46,240
and having
a Nutella crepe afterwards,
1302
01:03:46,240 --> 01:03:49,480
wonderful, but if he'd have chosen
maybe a memory
1303
01:03:49,480 --> 01:03:51,560
where he was making something,
1304
01:03:51,560 --> 01:03:53,560
that it was something
that he knew how to make,
1305
01:03:53,560 --> 01:03:55,800
that he made with his nonna
or his mama,
1306
01:03:55,800 --> 01:04:00,160
then it might have translated into
a more confident cook.
1307
01:04:00,160 --> 01:04:02,920
The crepe itself is fine.
1308
01:04:02,920 --> 01:04:05,960
It's tender, it's thin,
it has a nice flavour.
1309
01:04:05,960 --> 01:04:08,840
Sadly, everything else
accompanying it
1310
01:04:08,840 --> 01:04:11,880
shows a really shaky
sense of self today.
1311
01:04:11,880 --> 01:04:14,240
You're totally right, Mel.
1312
01:04:14,240 --> 01:04:16,480
This isn't a muscle-memory dish
for Andrea.
1313
01:04:16,480 --> 01:04:17,800
No way.
No.
1314
01:04:17,800 --> 01:04:19,040
And it shows on the plate.
1315
01:04:20,280 --> 01:04:24,760
The big mistake here was
just putting water in Nutella.
1316
01:04:24,760 --> 01:04:31,720
He's just gone down the deep hole
that is pressure in MasterChef,
1317
01:04:31,720 --> 01:04:34,400
but, unlucky for Andrea,
1318
01:04:34,400 --> 01:04:36,720
it is on elimination day.
1319
01:04:38,960 --> 01:04:41,280
(WHISPERS) Good luck.
(WHISPERS) Thank you.
1320
01:04:41,280 --> 01:04:45,520
This is what Mum and I cooked
when I was growing up.
1321
01:04:45,520 --> 01:04:47,640
It's just home to me.
1322
01:04:49,040 --> 01:04:50,280
So, I just hope it's enough.
1323
01:04:51,760 --> 01:04:53,200
Hello!
1324
01:04:55,440 --> 01:04:56,600
Alright.
1325
01:04:56,600 --> 01:04:58,360
MELISSA: What have you
cooked us today?
1326
01:04:58,360 --> 01:05:02,400
Mum's famous caramel dumplings
1327
01:05:02,400 --> 01:05:05,200
with a Baileys cream.
1328
01:05:05,200 --> 01:05:07,800
Did you ever think that
this would be the dish
1329
01:05:07,800 --> 01:05:10,800
that would either keep you in
the competition or send you home?
1330
01:05:10,800 --> 01:05:11,800
Like... (LAUGHS)
1331
01:05:11,800 --> 01:05:14,080
Mum will probably be like,
"Why did you do that?"
1332
01:05:14,080 --> 01:05:17,440
(TENSE MUSIC)
1333
01:05:28,040 --> 01:05:31,920
(INTRIGUING MUSIC)
1334
01:05:31,920 --> 01:05:33,960
MELISSA: What have you
cooked us today?
1335
01:05:33,960 --> 01:05:37,920
Mum's famous caramel dumplings
1336
01:05:37,920 --> 01:05:39,520
with a Baileys cream.
1337
01:05:40,800 --> 01:05:42,640
You're wearing a black apron.
1338
01:05:42,640 --> 01:05:45,120
It's a heavier kind of day.
Yeah.
1339
01:05:45,120 --> 01:05:46,600
There's a little bit more pressure
1340
01:05:46,600 --> 01:05:48,960
because you're very mindful
that either you or someone else
1341
01:05:48,960 --> 01:05:49,960
is going home.
1342
01:05:49,960 --> 01:05:52,720
Was that playing
in the back of your mind today?
1343
01:05:52,720 --> 01:05:55,000
A little bit, yeah. Definitely
don't want to go home today.
1344
01:05:55,000 --> 01:05:58,120
I'm not ready.
I want to learn so much more.
1345
01:06:00,080 --> 01:06:03,400
We'll taste
and, hopefully, you know,
1346
01:06:03,400 --> 01:06:05,000
you stick around
for a little longer.
1347
01:06:05,000 --> 01:06:06,960
(LAUGHS) Thank you so much.
Thanks, Amy.
1348
01:06:09,640 --> 01:06:11,760
Let's hope it's ugly delicious.
Yeah.
1349
01:06:11,760 --> 01:06:15,520
Right? I think...I think
that's what she was going for.
1350
01:06:15,520 --> 01:06:17,320
The first part is already true.
1351
01:06:17,320 --> 01:06:19,760
(TENSE MUSIC)
1352
01:06:33,480 --> 01:06:36,160
This dish is what we asked for -
1353
01:06:36,160 --> 01:06:39,480
just take us back to you
at that age.
1354
01:06:39,480 --> 01:06:41,200
I really feel as if
1355
01:06:41,200 --> 01:06:44,800
I was transported back
to their living room, you know?
1356
01:06:44,800 --> 01:06:47,080
I love that it stayed true
to the origins of it,
1357
01:06:47,080 --> 01:06:48,600
hasn't tried to tszuj it up,
1358
01:06:48,600 --> 01:06:51,520
because as soon as you do try
and tszuj up a nostalgic memory,
1359
01:06:51,520 --> 01:06:55,040
generally speaking, it's not as good
as it used to be, right?
1360
01:06:55,040 --> 01:06:57,480
I really like the caramel sauce,
1361
01:06:57,480 --> 01:07:00,200
I really love
the boozy Baileys cream
1362
01:07:00,200 --> 01:07:01,560
and, let's be honest,
1363
01:07:01,560 --> 01:07:03,240
you wouldn't have any more than that
1364
01:07:03,240 --> 01:07:04,840
if you went to a mum's house anyway.
1365
01:07:06,640 --> 01:07:07,880
Baileys?
1366
01:07:07,880 --> 01:07:09,520
Like, how old-school
could you possibly get
1367
01:07:09,520 --> 01:07:12,920
to team that up with the dumplings
in the caramel sauce?
1368
01:07:12,920 --> 01:07:15,640
Look, any other day
in any other challenge,
1369
01:07:15,640 --> 01:07:17,560
we'd probably be going,
"What's going on here?"
1370
01:07:17,560 --> 01:07:21,800
But we're not because
it's a challenge about nostalgia
1371
01:07:21,800 --> 01:07:24,440
and this is the one for her.
1372
01:07:24,440 --> 01:07:26,440
The flavours are sound.
1373
01:07:33,240 --> 01:07:36,480
First off, the good news.
1374
01:07:36,480 --> 01:07:39,800
There was one
real standout dish today.
1375
01:07:41,240 --> 01:07:48,240
One cook transported us back in time
to their home and to their hearts
1376
01:07:48,240 --> 01:07:51,840
and showed us exactly who they are.
1377
01:07:54,600 --> 01:07:57,680
The dish was vibrant,
it was full of history
1378
01:07:57,680 --> 01:08:01,120
and it tasted as good as it looked.
1379
01:08:02,640 --> 01:08:04,200
And that dish...
1380
01:08:05,840 --> 01:08:07,320
..was cooked by Robbie.
1381
01:08:07,320 --> 01:08:08,720
Well done, mate.
1382
01:08:08,720 --> 01:08:12,360
(UPLIFTING MUSIC)
1383
01:08:18,720 --> 01:08:21,280
You're safe, buddy.
You can join the others.
1384
01:08:21,280 --> 01:08:22,960
Oh, thanks. Good luck.
1385
01:08:22,960 --> 01:08:24,520
Thanks.
Thank you.
1386
01:08:24,520 --> 01:08:25,680
Good luck.
1387
01:08:31,880 --> 01:08:33,040
Well done, mate.
1388
01:08:34,080 --> 01:08:35,080
(EXHALES)
1389
01:08:36,680 --> 01:08:40,280
Amy, your dumplings
were exactly what we asked for.
1390
01:08:42,320 --> 01:08:45,600
We could feel the nostalgia
1391
01:08:45,600 --> 01:08:49,440
and the flavours were
really, really good.
1392
01:08:49,440 --> 01:08:50,920
Andrea.
1393
01:08:52,360 --> 01:08:54,240
Your crepes were pretty good...
1394
01:08:56,040 --> 01:09:01,240
..but you tried to
water down Nutella with water...
1395
01:09:04,160 --> 01:09:06,520
..and it's for that reason,
I'm afraid, mate,
1396
01:09:06,520 --> 01:09:09,720
I'm sorry, but you're going home.
1397
01:09:09,720 --> 01:09:12,160
No worries. It's been a pleasure.
1398
01:09:15,560 --> 01:09:16,880
(CHUCKLES)
1399
01:09:18,920 --> 01:09:22,320
The mistake I did
with the Nutella is...
1400
01:09:22,320 --> 01:09:24,640
I'm sorry, Mr Ferrero.
1401
01:09:24,640 --> 01:09:27,680
ANDY: Andrea, it's been
absolutely great to get to know you.
1402
01:09:27,680 --> 01:09:28,680
Thank you.
1403
01:09:28,680 --> 01:09:31,000
Your personality has
literally lit up this kitchen,
1404
01:09:31,000 --> 01:09:33,280
but, unfortunately, mate,
it's time to say goodbye.
1405
01:09:33,280 --> 01:09:35,200
No worries.
I'm getting a hug before you go.
1406
01:09:37,040 --> 01:09:39,200
Well done, mate.
Thank you very much. No worries.
1407
01:09:39,200 --> 01:09:40,840
You did us proud.
It's been a pleasure.
1408
01:09:40,840 --> 01:09:42,960
Thanks so much for being here.
You're awesome.
1409
01:09:42,960 --> 01:09:44,560
(LAUGHS)
Thank you.
1410
01:09:44,560 --> 01:09:47,000
Thanks for being here. Well done.
1411
01:09:47,000 --> 01:09:48,280
It's been a pleasure.
Well done.
1412
01:09:48,280 --> 01:09:49,400
Thank you.
1413
01:09:49,400 --> 01:09:51,280
It's going to be hard to leave Rob.
1414
01:09:51,280 --> 01:09:52,760
Brother.
1415
01:09:52,760 --> 01:09:58,280
But I'm leaving here
and I'm a complete person now.
1416
01:09:58,280 --> 01:10:00,240
Thank you, guys.
1417
01:10:00,240 --> 01:10:02,720
(CONTESTANTS CHEER)
1418
01:10:02,720 --> 01:10:04,160
I can do anything now
1419
01:10:04,160 --> 01:10:07,240
and this experience makes me
so much stronger
1420
01:10:07,240 --> 01:10:08,800
that it's unbelievable.
1421
01:10:08,800 --> 01:10:11,880
Give it up for Andrea, everybody!
1422
01:10:11,880 --> 01:10:14,480
(CONTESTANTS CHEER)
1423
01:10:20,080 --> 01:10:23,560
VOICEOVER: This week
on MasterChef Australia,
1424
01:10:23,560 --> 01:10:27,640
the secrets and surprises continue...
1425
01:10:27,640 --> 01:10:30,440
It is Secret to Success Week.
1426
01:10:30,440 --> 01:10:33,640
..with plenty of
MasterChef royalty...
1427
01:10:33,640 --> 01:10:35,240
(CONTESTANTS EXCLAIM)
1428
01:10:35,240 --> 01:10:37,400
MELISSA: Poh Ling Yeow!
1429
01:10:37,400 --> 01:10:39,160
(CONTESTANTS CHEER)
1430
01:10:39,160 --> 01:10:41,920
Yeah, boys!
1431
01:10:41,920 --> 01:10:43,640
(GASPS, GROANS)
1432
01:10:43,640 --> 01:10:47,720
..sharing the secrets
to their success.
1433
01:10:47,720 --> 01:10:48,920
DECLAN:
I can't believe
1434
01:10:48,920 --> 01:10:50,520
Julie Goodwin's
in the kitchen,
1435
01:10:50,520 --> 01:10:53,520
so I'm fangirling
a little bit.
1436
01:10:53,520 --> 01:10:56,200
Who will thrive?
1437
01:10:56,200 --> 01:11:00,040
CATH: I am
absolutely gobsmacked.
1438
01:11:00,040 --> 01:11:03,000
And who
will say goodbye?
1439
01:11:03,000 --> 01:11:06,080
(GASPS)
ADI: Now I'm sweatin'.
1440
01:11:10,880 --> 01:11:13,200
Captions by Red Bee Media
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