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on the road. The tour details are on
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on the road. The tour details are on
our
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on the road. The tour details are on
our website.
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Previously on MasterChef Australia...
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00:00:05,240 --> 00:00:07,960
It's Julie bloody Goodwin!
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00:00:07,960 --> 00:00:09,040
Yeah!
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00:00:09,040 --> 00:00:11,400
..Julie and her seafood stew...
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00:00:11,400 --> 00:00:13,040
Ooh!
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00:00:13,040 --> 00:00:17,560
..wasn't the only surprise
in this massive elimination.
10
00:00:17,560 --> 00:00:21,240
Please welcome back
to the competition Larissa!
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00:00:21,240 --> 00:00:23,160
(CONTESTANTS CHEER)
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00:00:23,160 --> 00:00:26,640
Larissa also brought
her Second Chance Apron.
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00:00:26,640 --> 00:00:29,000
High-pressure cook, high stakes,
but I'm really grateful
14
00:00:29,000 --> 00:00:31,200
to have the opportunity
to be back and cooking in here.
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00:00:31,200 --> 00:00:34,200
They were all desperate to impress...
16
00:00:34,200 --> 00:00:38,400
I really wanna impress Julie
because I'm fangirling a little bit.
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00:00:38,400 --> 00:00:41,800
JULIE: That soup has
so much flavour in it.
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00:00:41,800 --> 00:00:43,440
JOCK: The seafood was cooked
beautifully.
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00:00:43,440 --> 00:00:45,080
It was an epic dish.
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00:00:45,080 --> 00:00:47,640
I think that is really,
really yummy.
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00:00:47,640 --> 00:00:52,200
..and Larissa's dumplings won her
a spot back in the competition.
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00:00:52,200 --> 00:00:53,320
Welcome back!
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00:00:53,320 --> 00:00:54,440
Look what I have!
24
00:00:56,120 --> 00:01:01,280
But it was Jessica who said farewell
to the MasterChef kitchen.
25
00:01:01,280 --> 00:01:04,200
JESSICA: This has been
a once-in-a-lifetime opportunity
26
00:01:04,200 --> 00:01:05,720
and I'm so grateful.
27
00:01:07,680 --> 00:01:08,880
Tonight...
28
00:01:08,880 --> 00:01:10,080
Oh, my God!
29
00:01:10,080 --> 00:01:14,360
..it's one whopping Mystery Box.
30
00:01:14,360 --> 00:01:15,800
What?!
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00:01:19,440 --> 00:01:22,440
(TENSE MUSIC)
32
00:01:28,440 --> 00:01:30,320
RALPH: White apron all day, baby!
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00:01:30,320 --> 00:01:33,280
Mystery Box. How exciting!
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00:01:33,280 --> 00:01:34,760
Let's cook our socks off.
35
00:01:34,760 --> 00:01:37,040
New week. It's a Mystery Box.
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00:01:37,040 --> 00:01:39,200
Yeah, I'm looking forward
to it, yeah.
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00:01:39,200 --> 00:01:41,880
And I'm super excited.
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00:01:41,880 --> 00:01:43,840
What do you think it's gonna be?
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00:01:43,840 --> 00:01:45,800
It's Secrets & Surprises.
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00:01:45,800 --> 00:01:47,280
You know? It could be anything.
41
00:01:47,280 --> 00:01:49,160
Mystery Boxes are pretty random,
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00:01:49,160 --> 00:01:50,960
because you really don't know
what you're gonna get.
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00:01:50,960 --> 00:01:52,520
And, you know, you've just gotta hope
44
00:01:52,520 --> 00:01:55,720
that you can cook a crackin' dish
with whatever is in that box.
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00:01:55,720 --> 00:01:57,200
Very exciting!
46
00:01:57,200 --> 00:01:59,200
So, yeah, I'm like, "Bring it on!"
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00:01:59,200 --> 00:02:01,360
Alright, let's go, guys!
48
00:02:03,120 --> 00:02:05,000
Oh, my God.
49
00:02:05,000 --> 00:02:06,160
What?!
Ohh!
50
00:02:07,720 --> 00:02:10,000
Look at this! Is that a giant box?
51
00:02:10,000 --> 00:02:11,480
Massive!
52
00:02:13,120 --> 00:02:16,440
Oh, it's, like, a giant mystery box!
Oh, my gosh.
53
00:02:17,760 --> 00:02:19,760
Oh, it's huge!
ANDY: Morning, all!
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00:02:19,760 --> 00:02:21,680
We've got a small surprise.
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00:02:21,680 --> 00:02:24,360
Oh, and it's an actual box!
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00:02:24,360 --> 00:02:27,040
ADI: There's no mystery boxes
on the benches
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00:02:27,040 --> 00:02:29,200
and instead, behind the judges,
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00:02:29,200 --> 00:02:32,360
there is this mystery box
the size of a room.
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00:02:32,360 --> 00:02:35,640
What does it mean?
I think there's a person in there.
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00:02:35,640 --> 00:02:36,920
(LAUGHS)
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00:02:36,920 --> 00:02:40,400
What the heck? Wow!
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00:02:40,400 --> 00:02:42,880
Let's start by stating the obvious,
shall we?
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00:02:42,880 --> 00:02:48,440
This is literally the biggest
mystery box in MasterChef history.
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00:02:51,720 --> 00:02:55,640
Are you, uh, like, trying to think
what we might have in the big box?
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00:02:55,640 --> 00:02:57,120
I'm thinking 'cause of
the sheer size
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00:02:57,120 --> 00:02:59,120
you guys probably just put,
like, an orange in there.
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00:02:59,120 --> 00:03:00,600
One orange?
Just, like, throw us.
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00:03:00,600 --> 00:03:03,240
It'd be a bit of an anticlimax, mate.
I have no idea.
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00:03:03,240 --> 00:03:04,720
Declan, what about you, mate?
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00:03:04,720 --> 00:03:06,400
Um, bigger is better for me.
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00:03:06,400 --> 00:03:08,160
Bigger is better?
Yeah!
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00:03:08,160 --> 00:03:10,120
Well, shall we find out?
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00:03:10,120 --> 00:03:11,840
ALL: Yes!
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00:03:13,800 --> 00:03:16,240
CONTESTANTS: Oooh!
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00:03:22,440 --> 00:03:23,560
Oh!
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00:03:23,560 --> 00:03:25,600
CONTESTANTS: Ohhh!
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00:03:25,600 --> 00:03:27,720
Whoa!
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00:03:29,560 --> 00:03:31,520
Wow!
Ohh!
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00:03:31,520 --> 00:03:33,760
Oh, my God. Look how big...
Is that Toblerone?
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00:03:33,760 --> 00:03:35,920
MELISSA: As you can see,
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00:03:35,920 --> 00:03:38,520
every ingredient inside
the big mystery box
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00:03:38,520 --> 00:03:40,360
is super sized.
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00:03:40,360 --> 00:03:43,880
So let me show you
what you're working with.
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00:03:43,880 --> 00:03:46,280
A beautiful yellowfin tuna.
85
00:03:46,280 --> 00:03:47,720
Ooh!
86
00:03:47,720 --> 00:03:50,720
Oooh.
An entire barrel of wine.
87
00:03:50,720 --> 00:03:52,960
Oh, yes!
My favourite thing.
88
00:03:52,960 --> 00:03:55,440
We've got
a planter box full of mint.
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00:03:55,440 --> 00:03:58,360
A giant wheel of
Parmigiano Reggiano.
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00:03:58,360 --> 00:03:59,760
How beautiful is that!
91
00:03:59,760 --> 00:04:01,800
Cassia bark.
92
00:04:01,800 --> 00:04:03,800
Some huge pumpkins.
93
00:04:03,800 --> 00:04:06,800
A regular Jock-sized
Toblerone block.
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00:04:06,800 --> 00:04:08,760
(CONTESTANTS LAUGH)
Hey, I'm ready. I'm ready for that.
95
00:04:08,760 --> 00:04:11,520
Have knife. Am ready for Toblerone.
96
00:04:11,520 --> 00:04:12,840
(ALL LAUGH)
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00:04:12,840 --> 00:04:14,280
An orange tree.
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00:04:15,480 --> 00:04:19,080
I was right! Oranges.
A whole giant box of rhubarb.
99
00:04:19,080 --> 00:04:20,760
A leg of prosciutto.
100
00:04:20,760 --> 00:04:23,200
And some bags of peanuts.
101
00:04:24,280 --> 00:04:27,720
Today, these huge ingredients
make up your pantry.
102
00:04:29,200 --> 00:04:33,480
How do we use these
giant ingredients
103
00:04:33,480 --> 00:04:36,560
in a little dish that we can
prepare for the judges?
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00:04:36,560 --> 00:04:38,040
Righto, gang.
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00:04:38,040 --> 00:04:42,280
You'll have 75 minutes to cook us
one delicious plate of food.
106
00:04:43,280 --> 00:04:45,400
You can cook us anything you like,
107
00:04:45,400 --> 00:04:48,840
but you need to use at least
one of these ingredients.
108
00:04:48,840 --> 00:04:51,480
Of course, you've got
the under-bench staples.
109
00:04:51,480 --> 00:04:55,160
But the MasterChef pantry and garden
are both closed.
110
00:04:57,080 --> 00:04:59,920
This is the mother of
all mystery boxes.
111
00:04:59,920 --> 00:05:03,400
So hit us with some
big flavours today.
112
00:05:04,520 --> 00:05:07,280
Because if you cook
one of the bottom three dishes,
113
00:05:07,280 --> 00:05:10,440
you're gonna find yourself
in tomorrow's Pressure Test.
114
00:05:10,440 --> 00:05:14,280
And believe me, it's a big one.
You don't wanna be in it.
115
00:05:15,960 --> 00:05:18,400
Good luck. Your time starts now.
(GRAND MUSIC)
116
00:05:18,400 --> 00:05:19,600
Go, go, go, go, go!
117
00:05:25,160 --> 00:05:27,200
Ooh! That's big.
118
00:05:28,440 --> 00:05:30,880
I'm going to the charcuterie section.
Ciao!
119
00:05:33,360 --> 00:05:35,840
Thank you, Andy.
Beautiful. Look at that.
120
00:05:37,040 --> 00:05:39,840
Lovely rhubarb. Look at the colour.
121
00:05:39,840 --> 00:05:41,320
Oh, yum! Can I just eat it?
122
00:05:41,320 --> 00:05:43,520
Yeah, you can eat that bit.
Looks bloody delicious.
123
00:05:43,520 --> 00:05:44,840
That's good?
Mm-hm.
124
00:05:44,840 --> 00:05:46,320
What are you making?
125
00:05:46,320 --> 00:05:48,760
I've taken pumpkin, prosciutto
and parmesan.
126
00:05:48,760 --> 00:05:51,000
I'm gonna do, like, a roasted
pumpkin and prosciutto gozleme.
127
00:05:51,000 --> 00:05:52,760
Love it. Is that enough?
128
00:05:52,760 --> 00:05:54,360
You need any more, just let me know.
129
00:05:54,360 --> 00:05:55,960
Thank you, Jock!
I'll be here, eating it.
130
00:05:55,960 --> 00:05:58,080
(LAUGHS) I would too.
131
00:05:58,080 --> 00:05:59,760
So a gozleme is like a pastry
132
00:05:59,760 --> 00:06:02,520
and it's flaky and yummy
and crunchy in the mouth
133
00:06:02,520 --> 00:06:04,000
and a beautiful filling inside.
134
00:06:04,000 --> 00:06:06,840
I've made heaps of gozlemes before,
but never this flavour.
135
00:06:06,840 --> 00:06:09,760
It's, like, I just made it up on
the fly because of the ingredients
136
00:06:09,760 --> 00:06:11,240
and I thought they were pretty cool.
137
00:06:11,240 --> 00:06:13,040
For me, like, prosciutto
and parmesan -
138
00:06:13,040 --> 00:06:14,640
give me it any day of the week!
139
00:06:14,640 --> 00:06:15,960
(LAUGHS)
140
00:06:15,960 --> 00:06:18,240
This is pretty much
what I do for the kids.
141
00:06:18,240 --> 00:06:20,600
It's something especially
my daughter loves.
142
00:06:20,600 --> 00:06:22,080
Like, LOVES it.
143
00:06:22,080 --> 00:06:23,760
And I just wanna avoid
this Pressure Test.
144
00:06:23,760 --> 00:06:26,120
And if I can avoid that
with something I know
145
00:06:26,120 --> 00:06:27,920
and it can be yummy,
I'm going for it.
146
00:06:27,920 --> 00:06:29,480
How you going, darling?
Yeah, good.
147
00:06:29,480 --> 00:06:31,480
I'm just trying to get
that cassia flavour in this.
148
00:06:31,480 --> 00:06:32,760
Yep.
149
00:06:34,720 --> 00:06:35,880
60.
150
00:06:35,880 --> 00:06:38,520
I'm in a very good mood today!
(LAUGHS)
151
00:06:38,520 --> 00:06:41,520
I'm very happy with, um,
the ingredients that were there.
152
00:06:41,520 --> 00:06:45,120
I picked peanuts and also Toblerone.
153
00:06:45,120 --> 00:06:49,280
I am thinking of going
kind of the Snicker way.
154
00:06:49,280 --> 00:06:53,000
Like, when I'm at home,
I make a Snicker macaroon,
155
00:06:53,000 --> 00:06:56,000
so I'm taking the same concept
and I'm trying to put it in a tart
156
00:06:56,000 --> 00:06:58,080
with a peanut butter ice cream.
157
00:06:58,080 --> 00:06:59,680
OK.
158
00:07:01,720 --> 00:07:04,040
Today I'm gonna go dessert.
159
00:07:04,040 --> 00:07:06,760
So my dish is
salted caramel ice cream
160
00:07:06,760 --> 00:07:09,160
with chocolate ganache and peanuts.
161
00:07:09,160 --> 00:07:11,760
You know, everyone knows
162
00:07:11,760 --> 00:07:14,120
me and desserts are, like,
not the best of friends.
163
00:07:14,120 --> 00:07:15,600
But it's something I love.
164
00:07:15,600 --> 00:07:17,200
I love, you know, caramel,
chocolate, peanuts.
165
00:07:17,200 --> 00:07:18,360
Beautiful.
166
00:07:18,360 --> 00:07:21,200
Hopefully this best friend
comes to the party
167
00:07:21,200 --> 00:07:23,520
and we get a nice dish up.
168
00:07:26,520 --> 00:07:30,920
I'm gonna do
a caramelised cassia ice cream.
169
00:07:30,920 --> 00:07:34,600
So I'm thinking
an ice-cream sandwich, I'm thinking.
170
00:07:34,600 --> 00:07:35,640
Ooh!
171
00:07:35,640 --> 00:07:37,840
I'm scared of the Pressure Test,
172
00:07:37,840 --> 00:07:41,440
so, um, yeah, I don't wanna be
in the bottom three today.
173
00:07:41,440 --> 00:07:43,680
(MUTTERS) Just let that cool.
174
00:07:43,680 --> 00:07:46,120
How you going, Dec?
175
00:07:46,120 --> 00:07:47,320
Beautiful.
176
00:07:47,320 --> 00:07:51,480
Feeling good.
It's a behemoth of a mystery box.
177
00:07:51,480 --> 00:07:53,960
I was honestly gonna
go sweet to start with,
178
00:07:53,960 --> 00:07:57,440
and then I had a good think about it.
179
00:07:57,440 --> 00:08:01,320
It is a beautiful fish and it had
my name written all over it.
180
00:08:01,320 --> 00:08:06,040
So today I'm gonna be making
a peanut-crusted seared tuna loin
181
00:08:06,040 --> 00:08:07,520
with a pumpkin puree.
182
00:08:07,520 --> 00:08:10,120
You don't wanna be
in that Pressure Test,
183
00:08:10,120 --> 00:08:12,120
so hopefully it's a hit.
184
00:08:14,680 --> 00:08:17,920
The vibes are high. That normally
means good food. I hope good ideas.
185
00:08:17,920 --> 00:08:21,200
Jock, you're on the tools at
the moment. What would you be doing?
186
00:08:21,200 --> 00:08:22,320
This.
187
00:08:23,320 --> 00:08:25,160
There's so much umami,
so much flavour
188
00:08:25,160 --> 00:08:26,920
out of the skin of this, right?
189
00:08:26,920 --> 00:08:31,520
So I'd be making, like,
a umami, soy sauce kind of vibe
190
00:08:31,520 --> 00:08:35,320
and then serving it with tuna belly
seared, lacquered on a hibachi.
191
00:08:35,320 --> 00:08:37,360
Very, very cool. What about you?
192
00:08:37,360 --> 00:08:39,760
I'd go the total opposite end
of the spectrum
193
00:08:39,760 --> 00:08:43,280
and I'd use the Toblerone,
I'd use the peanuts
194
00:08:43,280 --> 00:08:46,280
and I'd use the rhubarb
and do an ice-cream sandwich.
195
00:08:46,280 --> 00:08:47,320
Stop it.
So, yeah.
196
00:08:47,320 --> 00:08:50,760
Well, I mean, you'd have to be
going big with your ideas today,
197
00:08:50,760 --> 00:08:52,800
because, of course, the bottom three
go into tomorrow's...
198
00:08:52,800 --> 00:08:54,880
Whoa, whoa, whoa!
What are you making?
199
00:08:54,880 --> 00:08:56,440
What am I making?
200
00:08:56,440 --> 00:08:57,920
I think, you know, like...
201
00:08:57,920 --> 00:08:59,920
Um...
202
00:08:59,920 --> 00:09:02,960
Using the fat from
the prosciutto leg
203
00:09:02,960 --> 00:09:06,160
and just sort of doing
a pumpkin steak, glazed...
204
00:09:06,160 --> 00:09:08,920
You don't have a dish, do you?
Nuh. Didn't really think about it.
205
00:09:08,920 --> 00:09:12,640
I was very, very distracted by you,
um, slicing prosciutto.
206
00:09:12,640 --> 00:09:14,200
You want some more?
Yes, please.
207
00:09:14,200 --> 00:09:16,600
Anyway...should we go?
208
00:09:16,600 --> 00:09:17,600
You stay.
209
00:09:17,600 --> 00:09:20,560
I'll stay here.
I'll be there in a sec.
210
00:09:22,120 --> 00:09:24,920
Oh. Thank you.
Sustenance for the road.
211
00:09:26,000 --> 00:09:29,000
This is a cool bench.
Yeah! (CHUCKLES)
212
00:09:29,000 --> 00:09:31,240
What are you doing?
Are you just smashing them?
213
00:09:31,240 --> 00:09:33,080
Yep.
OK.
214
00:09:33,080 --> 00:09:34,880
I'm hoping to bring a big dish,
215
00:09:34,880 --> 00:09:37,720
so I got peanuts and Toblerone.
216
00:09:37,720 --> 00:09:40,560
So I'm gonna make
an ice-cream sandwich
217
00:09:40,560 --> 00:09:44,520
but I'm gonna flavour the ice cream
with some peanuts
218
00:09:44,520 --> 00:09:46,320
and I'm gonna make
a chocolate biscuit
219
00:09:46,320 --> 00:09:48,640
and some, maybe, salted caramel core.
220
00:09:48,640 --> 00:09:50,880
I'm 100% determined today
221
00:09:50,880 --> 00:09:53,120
to just wow the judges with my food.
222
00:09:53,120 --> 00:09:56,840
I really want to do something
that I feel represents me.
223
00:09:56,840 --> 00:09:58,680
And ice-cream sandwiches, for me,
224
00:09:58,680 --> 00:10:00,920
are a bit of my childhood.
225
00:10:00,920 --> 00:10:02,720
It's just kinda comfort food for me.
226
00:10:02,720 --> 00:10:04,200
There's definitely pressure,
227
00:10:04,200 --> 00:10:06,440
'cause you don't wanna be caught up
in the bottom three,
228
00:10:06,440 --> 00:10:08,200
but I don't know,
there's something about today.
229
00:10:08,200 --> 00:10:10,000
I think it's gonna be
a really good day.
230
00:10:11,320 --> 00:10:13,440
Ay! Did you check on your nuts?
231
00:10:13,440 --> 00:10:15,480
I'm about to.
232
00:10:15,480 --> 00:10:17,200
Yep, I think same.
233
00:10:18,960 --> 00:10:21,560
'Cause I put them up to 200.
(LAUGHS)
234
00:10:23,080 --> 00:10:24,920
I went a little bit crazy.
235
00:10:27,400 --> 00:10:30,080
Hey, Ralph. How you goin', mate?
I'm doing great.
236
00:10:30,080 --> 00:10:32,680
I apologise - I think I'm
in your area just a tad bit.
237
00:10:32,680 --> 00:10:33,840
Ah, it's alright.
238
00:10:33,840 --> 00:10:36,840
I choose cassia and orange.
239
00:10:36,840 --> 00:10:39,760
Cassia is similar to cinnamon.
It's a bit darker.
240
00:10:39,760 --> 00:10:43,720
And when you taste it, it's ten times
stronger than cinnamon.
241
00:10:43,720 --> 00:10:45,000
Hi, Ralph!
242
00:10:45,000 --> 00:10:46,760
Good day.
Feeling tidy today?
243
00:10:46,760 --> 00:10:48,520
Feeling a bit tidy today.
I love it!
244
00:10:48,520 --> 00:10:50,000
What's the dish?
245
00:10:50,000 --> 00:10:51,960
So I'm making a milk tart.
OK.
246
00:10:51,960 --> 00:10:53,680
Just a South African dessert.
247
00:10:53,680 --> 00:10:57,280
It usually uses cinnamon, but we're
going with the cassia bark today.
248
00:10:57,280 --> 00:10:59,680
I love a milk tart.
What do you love about it?
249
00:10:59,680 --> 00:11:02,280
It's the texture of it, the cinnamon
that runs through it as well.
250
00:11:02,280 --> 00:11:03,960
Just the balance perfect as well.
251
00:11:03,960 --> 00:11:05,800
So you're blind-baking
the tart shell first?
252
00:11:05,800 --> 00:11:07,440
Yes. Correct.
OK. Essential.
253
00:11:07,440 --> 00:11:10,040
We've seen a few tarts go
a little bit awry in this kitchen.
254
00:11:10,040 --> 00:11:12,080
So I don't want that for you today.
255
00:11:12,080 --> 00:11:14,640
Do you have a couple of versions
of...
256
00:11:14,640 --> 00:11:16,800
Yes, I've got different...
Spectacular.
257
00:11:16,800 --> 00:11:19,200
So you can hedge your bets
and make sure that, you know,
258
00:11:19,200 --> 00:11:20,960
you pick the perfect tart shell.
259
00:11:20,960 --> 00:11:22,440
Correct. Definitely do that.
Sounds delicious.
260
00:11:22,440 --> 00:11:23,920
Thanks so much.
261
00:11:23,920 --> 00:11:25,800
(MUTTERS) I need to do that in there.
262
00:11:29,160 --> 00:11:31,360
Ooh! Smells like cinnamon.
263
00:11:31,360 --> 00:11:34,760
I took some of the cassia, rhubarb
264
00:11:34,760 --> 00:11:37,160
and then I've also got some oranges.
265
00:11:38,480 --> 00:11:39,960
Theo.
Theo.
266
00:11:39,960 --> 00:11:43,000
Hey! My favourite
MasterChef male judges.
267
00:11:43,000 --> 00:11:44,680
Ooh, he's sucking up already.
I like it.
268
00:11:44,680 --> 00:11:46,480
(LAUGHS)
What are you cooking?
269
00:11:46,480 --> 00:11:47,680
I'm doing a...
270
00:11:47,680 --> 00:11:49,160
I don't wanna say
it's a mille-feuille
271
00:11:49,160 --> 00:11:50,960
because I don't wanna
shoot myself in the foot,
272
00:11:50,960 --> 00:11:54,480
but it's a puff pastry
with rhubarb and cream.
273
00:11:54,480 --> 00:11:57,280
Mate, you've got a set on you.
Just call it what it is.
274
00:11:57,280 --> 00:11:59,000
Yeah, it's a mille-feuille.
275
00:11:59,000 --> 00:12:00,480
There you go.
No big deal!
276
00:12:00,480 --> 00:12:02,360
There you go. No big deal.
277
00:12:02,360 --> 00:12:03,880
I'm gonna do a rough puff.
278
00:12:03,880 --> 00:12:05,800
It's quite difficult
in the amount of time.
279
00:12:05,800 --> 00:12:07,840
How many folds are you
gonna get into it?
280
00:12:07,840 --> 00:12:11,000
Uh, I should get three book folds.
281
00:12:11,000 --> 00:12:12,320
Full pro?
Yeah.
282
00:12:12,320 --> 00:12:14,480
I'm looking forward to this.
I love a mille-feuille.
283
00:12:14,480 --> 00:12:17,560
I'm gonna bring it. I'll bring it.
Alright, boys.
284
00:12:17,560 --> 00:12:19,800
There's a lot to do
to get this rough puff done.
285
00:12:19,800 --> 00:12:21,600
I need to roll out my pastry,
286
00:12:21,600 --> 00:12:23,160
I need to let it chill,
287
00:12:23,160 --> 00:12:24,960
I need to get those
three book folds in
288
00:12:24,960 --> 00:12:28,320
to create super-nice buttery layers.
289
00:12:28,320 --> 00:12:31,000
And then I need to let it chill
before baking
290
00:12:31,000 --> 00:12:33,040
plus I need to allow time
for it to bake.
291
00:12:33,040 --> 00:12:35,240
How you going? Good?
Yeah, alright.
292
00:12:35,240 --> 00:12:36,720
How you going?
Yeah, good.
293
00:12:36,720 --> 00:12:39,320
Choosing a pastry, it's kind of...
294
00:12:39,320 --> 00:12:42,320
You know, it's in my wheelhouse,
but at the same time,
295
00:12:42,320 --> 00:12:45,080
it's pressure,
because I've done it before.
296
00:12:45,080 --> 00:12:48,640
The judges expect perfect pastry
from me.
297
00:12:48,640 --> 00:12:50,160
Ooh!
298
00:12:51,960 --> 00:12:54,880
LARISSA: As a cheese person,
this is my dream.
299
00:12:56,000 --> 00:12:58,200
This is my first big cook
back in the kitchen.
300
00:12:58,200 --> 00:13:00,920
I wanna start off with
a really good impression.
301
00:13:02,320 --> 00:13:04,320
Ooh, it's hot in the kitchen today!
302
00:13:04,320 --> 00:13:07,840
I'm gonna make my first pasta dish
in this competition.
303
00:13:07,840 --> 00:13:10,040
Righto, Larissa.
What have we got going on?
304
00:13:10,040 --> 00:13:12,320
You've got pumpkin,
you've got Parmigiano Reggiano.
305
00:13:12,320 --> 00:13:16,080
Today I'm making the doppio ravioli
with the roasted pumpkin
306
00:13:16,080 --> 00:13:17,600
and the ricotta.
307
00:13:17,600 --> 00:13:19,000
That's the plan.
308
00:13:19,000 --> 00:13:21,360
Hang on - there's a bit of
reservations there, I'm getting.
309
00:13:21,360 --> 00:13:23,800
I've never made it before,
but I'm gonna give it a go.
310
00:13:23,800 --> 00:13:25,360
(LAUGHS)
Stop! (LAUGHS)
311
00:13:25,360 --> 00:13:28,280
What about just a singular ravioli?
312
00:13:28,280 --> 00:13:30,200
Well, maybe that will happen.
We'll see.
313
00:13:30,200 --> 00:13:31,760
What kinda sauce are you gonna do?
314
00:13:31,760 --> 00:13:33,200
Burnt butter.
315
00:13:33,200 --> 00:13:35,320
I...
What's going on here?
316
00:13:35,320 --> 00:13:37,920
Especially when he's here,
317
00:13:37,920 --> 00:13:39,760
No, it's gonna have a lot of flavour.
318
00:13:39,760 --> 00:13:41,760
Make it with flavour
and then maybe think about
319
00:13:41,760 --> 00:13:43,560
how you can, like,
ramp up the sauce.
320
00:13:43,560 --> 00:13:45,240
Like, make it interesting.
321
00:13:45,240 --> 00:13:48,400
Alright.
Like, it just can't be a...
322
00:13:48,400 --> 00:13:51,280
If I were you, 'cause you've never
done doppio ravioli before,
323
00:13:51,280 --> 00:13:52,840
I would just do a single ravioli.
324
00:13:52,840 --> 00:13:56,360
Like, it's pretty difficult
if you've never rolled them before.
325
00:13:56,360 --> 00:13:59,080
Yep.
And then focus on the sauce.
326
00:13:59,080 --> 00:14:01,440
Make it blow our minds.
Make it interesting.
327
00:14:01,440 --> 00:14:03,720
Don't just make it like
the thing that we've had
328
00:14:03,720 --> 00:14:06,240
at every run-of-the-mill
Italian place.
329
00:14:06,240 --> 00:14:08,560
OK. Yep.
You got it.
330
00:14:08,560 --> 00:14:10,360
OK.
331
00:14:10,360 --> 00:14:12,400
(GROANS)
332
00:14:12,400 --> 00:14:15,000
I feel like I've invested
in the doppio ravioli.
333
00:14:15,000 --> 00:14:16,720
Things are happening already.
334
00:14:16,720 --> 00:14:19,320
Alright, so I've got pumpkin.
Dough's resting.
335
00:14:19,320 --> 00:14:22,960
But now...I have to think about
changing the sauce.
336
00:14:22,960 --> 00:14:25,040
So I'm frazzled now.
337
00:14:25,040 --> 00:14:28,840
Do not want to go into this
Pressure Test tomorrow.
338
00:14:42,600 --> 00:14:43,840
Ah! OK.
339
00:14:47,720 --> 00:14:49,360
My gosh!
340
00:14:58,080 --> 00:15:00,280
Phil.
Jock. Andy.
341
00:15:00,280 --> 00:15:02,960
Well, there's no meat
and two veg, so...
342
00:15:02,960 --> 00:15:06,160
No, I couldn't do it.
What's...what's going on here?
343
00:15:06,160 --> 00:15:07,920
Little take on
an ice-cream sandwich.
344
00:15:07,920 --> 00:15:10,440
Toblerone ice cream
with an orange sugar tuile
345
00:15:10,440 --> 00:15:12,600
and a butter biscuit base.
346
00:15:12,600 --> 00:15:14,520
That sounds bougie.
Yeah.
347
00:15:14,520 --> 00:15:15,520
Little bit fancy.
348
00:15:15,520 --> 00:15:18,400
Taking you back to the old Terry's
Chocolate Oranges back in the day.
349
00:15:18,400 --> 00:15:20,000
Did you used to get them
at Christmastime
350
00:15:20,000 --> 00:15:21,720
in your Christmas stocking?
351
00:15:21,720 --> 00:15:24,240
There was no Ferrero Rocher for us,
just Terry's Chocolate Orange.
352
00:15:24,240 --> 00:15:26,040
That was the epitome of class
in our house.
353
00:15:26,040 --> 00:15:28,120
Santa always used to put them
in our stockings.
354
00:15:28,120 --> 00:15:29,920
Should I just let you two
have a moment?
355
00:15:29,920 --> 00:15:31,400
(LAUGHS) We're good, mate.
We're good.
356
00:15:31,400 --> 00:15:34,280
We'd get up in the morning and
they were melted in the stocking.
357
00:15:34,280 --> 00:15:36,280
Melted?! Oh, because they sat
over the fire all night.
358
00:15:36,280 --> 00:15:37,440
Rubbish.
Oh, God!
359
00:15:37,440 --> 00:15:41,000
Food can transport you
into a time, a place.
360
00:15:41,000 --> 00:15:43,400
Yeah, that classic combination of
chocolate and orange
361
00:15:43,400 --> 00:15:44,880
is something, whenever I taste it,
362
00:15:44,880 --> 00:15:46,360
it immediately transports me back to
363
00:15:46,360 --> 00:15:48,400
those luxurious
Terry's Chocolate Oranges
364
00:15:48,400 --> 00:15:49,880
that we used to eat.
365
00:15:49,880 --> 00:15:53,000
And I'm hoping it might transport
Jock and the judges back as well.
366
00:15:53,000 --> 00:15:54,480
What do you think?
367
00:15:54,480 --> 00:15:57,440
Well, I was wondering...
what do you think?
368
00:15:57,440 --> 00:15:59,280
I think...
369
00:16:00,320 --> 00:16:03,040
..I am really, really excited about
370
00:16:03,040 --> 00:16:04,680
Ralph's milk tart.
371
00:16:04,680 --> 00:16:06,480
A milk tart?
Milk tart.
372
00:16:06,480 --> 00:16:09,160
The old South African number.
Beautiful, silky... That's it.
373
00:16:09,160 --> 00:16:11,360
So he's blind-baking
a couple of tart shells
374
00:16:11,360 --> 00:16:13,920
to make sure that he has
THE perfect tart shell
375
00:16:13,920 --> 00:16:15,400
for his milk tart.
376
00:16:15,400 --> 00:16:17,520
And he seems really happy
and in a good place,
377
00:16:17,520 --> 00:16:19,520
so I think that this
could be a good one.
378
00:16:20,520 --> 00:16:23,440
You, Andy Allen, really like
ice-cream sandwiches.
379
00:16:23,440 --> 00:16:25,840
Is that correct?
We all love an ice-cream sandwich.
380
00:16:25,840 --> 00:16:28,360
There are three
ice-cream sandwiches.
381
00:16:28,360 --> 00:16:31,600
Snickers is another really
big theme going on here.
382
00:16:31,600 --> 00:16:34,120
Chocolate, peanuts, caramel.
383
00:16:34,120 --> 00:16:35,600
Lots of sweets today.
384
00:16:35,600 --> 00:16:38,160
I can't... I just, honestly,
the back half...
385
00:16:38,160 --> 00:16:40,640
I can't hear.
(LAUGHS)
386
00:16:40,640 --> 00:16:42,520
The back half of the room,
Andy Allen,
387
00:16:42,520 --> 00:16:45,600
if I'm not mistaken,
is littered with desserts.
388
00:16:45,600 --> 00:16:48,520
Theo, he's...he's doing
a mille-feuille!
389
00:16:48,520 --> 00:16:50,440
You've got a lot of work to do there.
390
00:16:50,440 --> 00:16:53,880
Let's just talk about
our re-entry, Larissa.
391
00:16:53,880 --> 00:16:54,880
Yes.
392
00:16:54,880 --> 00:16:57,360
She's trotted out
the old pumpkin ravioli.
393
00:16:57,360 --> 00:16:58,960
Yeah, that's right.
Can't hear you, mate. Sorry.
394
00:16:58,960 --> 00:17:00,440
Sorry. I'm trying...
395
00:17:00,440 --> 00:17:04,880
I'm really trying to push her
into making her sauce
396
00:17:04,880 --> 00:17:07,040
NOT burnt butter,
which she was going to do.
397
00:17:07,040 --> 00:17:09,640
So we'll see how that ends up.
Back to you in the studio.
398
00:17:09,640 --> 00:17:11,280
(ALL LAUGH)
399
00:17:14,520 --> 00:17:16,120
Oh, I just don't know, Adi.
400
00:17:16,120 --> 00:17:17,640
I don't know what to do!
401
00:17:17,640 --> 00:17:19,520
You're OK, hon. You're OK.
402
00:17:19,520 --> 00:17:22,760
All the elements for my pumpkin
and ricotta doppio ravioli
403
00:17:22,760 --> 00:17:24,320
are on the go.
404
00:17:24,320 --> 00:17:26,400
My pasta's resting.
405
00:17:26,400 --> 00:17:27,920
My pumpkin's roasting.
406
00:17:27,920 --> 00:17:30,320
But the sauce is playing on
the back of my mind.
407
00:17:30,320 --> 00:17:32,400
Pasta sauce.
408
00:17:32,400 --> 00:17:34,600
How would you make a pasta sauce?
409
00:17:34,600 --> 00:17:36,360
Andy says that burnt butter sauce
410
00:17:36,360 --> 00:17:38,080
is definitely not
the way to go today.
411
00:17:38,080 --> 00:17:39,880
Cinnamon burnt butter.
412
00:17:39,880 --> 00:17:41,520
He wants me to elevate the dish.
413
00:17:41,520 --> 00:17:44,000
I don't wanna go into
the Pressure Test
414
00:17:44,000 --> 00:17:46,360
and I do wanna take Andy's advice.
415
00:17:46,360 --> 00:17:49,600
But I just don't know what to do.
416
00:17:49,600 --> 00:17:51,240
Ugh!
417
00:17:51,240 --> 00:17:55,160
I can't make a bloody decision
to save my life!
418
00:17:57,120 --> 00:17:58,720
(YELLS) 45 minutes to go!
419
00:17:58,720 --> 00:18:00,000
Yeah!
420
00:18:00,000 --> 00:18:03,160
Big time call, big mystery box.
He's on point.
421
00:18:03,160 --> 00:18:04,960
That's a big call, mate.
422
00:18:04,960 --> 00:18:07,880
Far out, the time goes so quick,
doesn't it? It's crazy town.
423
00:18:07,880 --> 00:18:08,880
Beautiful!
424
00:18:08,880 --> 00:18:11,080
OK. We're on.
425
00:18:13,400 --> 00:18:15,440
Can I get some arms over here?
426
00:18:17,000 --> 00:18:19,640
I've got it.
Oh, my God, Dec! Sorry.
427
00:18:20,840 --> 00:18:22,320
What a man!
Do you need more?
428
00:18:22,320 --> 00:18:24,000
What a man. No, that's plenty.
You sure?
429
00:18:24,000 --> 00:18:25,520
Thank you, Dec. (LAUGHS)
430
00:18:25,520 --> 00:18:27,200
Oh, that looks good, Antonio.
431
00:18:27,200 --> 00:18:29,120
Let's see!
OK.
432
00:18:29,120 --> 00:18:31,720
My ice cream's sitting
in the freezer.
433
00:18:31,720 --> 00:18:34,320
So I'm starting to make my mix
for the biscuits
434
00:18:34,320 --> 00:18:36,120
for my ice-cream sandwich.
435
00:18:37,120 --> 00:18:38,360
Antonio.
Antonio.
436
00:18:38,360 --> 00:18:40,760
Hello, hello, guys. How's it going?
What are you making?
437
00:18:40,760 --> 00:18:42,640
A ice-cream sandwich
with peanut butter...
438
00:18:42,640 --> 00:18:45,040
Oh, you're one of
the ice-cream sandwiches!
439
00:18:45,040 --> 00:18:46,080
Yes.
Yum, yum.
440
00:18:46,080 --> 00:18:48,880
And I'm working on a caramel
to put in the core of the sandwich.
441
00:18:48,880 --> 00:18:50,000
Yep.
442
00:18:50,000 --> 00:18:52,400
Oh, so you're gonna
scoop out a little bit...
443
00:18:52,400 --> 00:18:55,240
I'm gonna make, like, a doughnut
and then I'm gonna fill that
444
00:18:55,240 --> 00:18:57,480
so when you bite into it,
you get glossy caramel.
445
00:18:57,480 --> 00:18:59,840
Glossy caramel on the inside, eh?
446
00:18:59,840 --> 00:19:01,320
Yeah?
Yeah, but also salt?
447
00:19:01,320 --> 00:19:02,800
Oh, yeah, yeah, yeah. Definitely.
448
00:19:02,800 --> 00:19:04,800
Yeah, it's gonna be salted caramel.
OK, cool.
449
00:19:04,800 --> 00:19:06,880
Um, what's the Toblerone for?
450
00:19:06,880 --> 00:19:09,280
Um, just... That's for me.
(BOTH LAUGH)
451
00:19:10,840 --> 00:19:13,600
No, no, no. The biscuit.
You win. You win.
452
00:19:13,600 --> 00:19:15,760
Three of us are doing
ice-cream sandwiches.
453
00:19:15,760 --> 00:19:17,800
There's always gonna be
a direct comparison.
454
00:19:17,800 --> 00:19:20,440
So I think, you know,
what's better than
455
00:19:20,440 --> 00:19:21,920
drizzling caramel on top?
456
00:19:21,920 --> 00:19:23,240
Doing some caramel.
457
00:19:23,240 --> 00:19:25,640
Having a...sort of, like,
molten core,
458
00:19:25,640 --> 00:19:27,480
it's delicious, it's fun
459
00:19:27,480 --> 00:19:29,760
and it just gives you that oomph.
460
00:19:29,760 --> 00:19:31,400
Did you put cream in the Toblerone?
461
00:19:31,400 --> 00:19:32,640
No.
OK.
462
00:19:36,000 --> 00:19:38,120
Amy, how do you
use your friend here?
463
00:19:40,560 --> 00:19:42,120
There. That's in.
OK.
464
00:19:42,120 --> 00:19:43,600
I think that's in.
465
00:19:43,600 --> 00:19:44,680
Go, go, go!
466
00:19:46,880 --> 00:19:49,040
I have my rhubarb jam
where it needs to be.
467
00:19:49,040 --> 00:19:51,200
My Chantilly cream's in the fridge.
468
00:19:51,200 --> 00:19:54,200
I need to get back to my rough puff,
because I'm running out of time.
469
00:19:55,680 --> 00:19:57,920
So I've done one fold so far.
470
00:19:57,920 --> 00:20:01,880
And I wanna put another two.
So a total three folds.
471
00:20:04,520 --> 00:20:05,680
You OK, Theo?
472
00:20:05,680 --> 00:20:06,840
Huh?
Are you OK?
473
00:20:06,840 --> 00:20:07,880
No.
474
00:20:07,880 --> 00:20:11,560
And then I realise
that I've overworked my pastry
475
00:20:11,560 --> 00:20:12,840
because it's...
476
00:20:12,840 --> 00:20:14,480
..too short a time in between
477
00:20:14,480 --> 00:20:16,280
resting the dough
and rolling it out again.
478
00:20:17,960 --> 00:20:19,440
Dammit!
479
00:20:19,440 --> 00:20:22,600
Pastry's really close to my heart,
so it hurts me to know that
480
00:20:22,600 --> 00:20:24,560
this is not gonna be
the best puff pastry.
481
00:20:27,520 --> 00:20:30,240
Worst part about it is there's
nothing I can do about it now.
482
00:20:31,440 --> 00:20:35,080
Without the pastry, essentially
I've just got cream and jam.
483
00:20:35,080 --> 00:20:37,360
I can't start a new one,
that's for sure.
484
00:20:37,360 --> 00:20:38,840
I can't do anything else.
485
00:20:38,840 --> 00:20:41,320
I just have to go with it
and hope for the best.
486
00:20:44,720 --> 00:20:47,800
If you wanna avoid the Pressure Test,
you gotta think big!
487
00:20:47,800 --> 00:20:49,280
Half an hour to go!
488
00:20:49,280 --> 00:20:51,960
(JUDGES CLAP)
489
00:20:54,920 --> 00:20:56,480
Whoa! (CHUCKLES)
490
00:20:56,480 --> 00:20:58,720
I can juggle. Look.
Wow! Good job.
491
00:20:58,720 --> 00:21:00,200
Could you give me a little
492
00:21:00,200 --> 00:21:02,360
nutritional value breakdown
on this dish?
493
00:21:02,360 --> 00:21:05,160
Look, there's a lot of fat
and a lot of sugar in this,
494
00:21:05,160 --> 00:21:07,120
so besides from the creme caramel,
495
00:21:07,120 --> 00:21:08,600
we have some really
nutritious oranges
496
00:21:08,600 --> 00:21:10,600
that are rich in vitamin C.
497
00:21:10,600 --> 00:21:12,640
OK, that's good.
498
00:21:12,640 --> 00:21:13,760
Rue.
Hey, Rue!
499
00:21:13,760 --> 00:21:15,480
Hello!
Oh, she's happy!
500
00:21:15,480 --> 00:21:16,760
(LAUGHS) Yeah.
501
00:21:16,760 --> 00:21:18,640
OK, um...
Is this caramel sauce?
502
00:21:18,640 --> 00:21:22,360
Um, I'm actually gonna put it on the
bottom of my tart with some peanuts.
503
00:21:22,360 --> 00:21:24,280
No! Stop it!
504
00:21:24,280 --> 00:21:26,440
Oh, OK. I was, like...
I'm excited, man!
505
00:21:26,440 --> 00:21:29,040
OK, and then I'm gonna
do a Toblerone ganache on top
506
00:21:29,040 --> 00:21:30,520
and a peanut butter ice cream.
507
00:21:30,520 --> 00:21:32,280
Just gets better.
Yeah.
508
00:21:32,280 --> 00:21:33,440
Tart shells?
509
00:21:33,440 --> 00:21:35,440
Um, yeah, I'm about to
pop them in the oven.
510
00:21:35,440 --> 00:21:36,480
In?!
Yeah.
511
00:21:36,480 --> 00:21:37,960
You haven't baked 'em yet?
In?!
512
00:21:37,960 --> 00:21:39,440
I know!
Rue, hurry up!
513
00:21:39,440 --> 00:21:41,440
It'll be there. Yep, yep.
514
00:21:43,640 --> 00:21:45,320
Are you doing ganache
with milk or cream?
515
00:21:45,320 --> 00:21:46,800
I use cream.
Yep.
516
00:21:46,800 --> 00:21:49,240
Hey, Brent!
G'day, Mel.
517
00:21:49,240 --> 00:21:50,720
How are you?
Yeah, I'm great.
518
00:21:50,720 --> 00:21:53,840
Are we...feeling sweet today?
We're feeling a little bit sweet.
519
00:21:53,840 --> 00:21:56,320
I like that! What's the dish?
520
00:21:56,320 --> 00:21:58,240
Salted caramel ice cream
with chocolate ganache
521
00:21:58,240 --> 00:21:59,720
and peanuts.
522
00:21:59,720 --> 00:22:01,440
Just quickly getting
the ganache finished.
523
00:22:01,440 --> 00:22:03,240
Gonna go into the fridge.
524
00:22:03,240 --> 00:22:05,480
And then I've got a little crumb
I'm gonna do,
525
00:22:05,480 --> 00:22:07,280
which I've gotta sorta get going on.
526
00:22:07,280 --> 00:22:09,320
Love it.
Yeah, thanks, Mel.
527
00:22:09,320 --> 00:22:10,880
OK, let's get this in.
528
00:22:10,880 --> 00:22:13,880
The cassia ice cream, it's done.
It's in the blast chiller.
529
00:22:13,880 --> 00:22:15,680
I was just trying to get
the flavour balance.
530
00:22:15,680 --> 00:22:19,240
I wasn't sure how strong the cassia
was, so I kept adjusting it.
531
00:22:19,240 --> 00:22:22,080
So hopefully they've got that...
imparted enough flavour into it.
532
00:22:22,080 --> 00:22:25,320
So now I'm gonna get onto
a biscuit base.
533
00:22:25,320 --> 00:22:28,560
I have to get these biscuits in now.
534
00:22:28,560 --> 00:22:30,600
And then get the ice cream in quick.
535
00:22:30,600 --> 00:22:33,680
My ice-cream sandwich is gonna be
the best one today.
536
00:22:33,680 --> 00:22:35,040
OK.
537
00:22:37,760 --> 00:22:40,560
Declan.
Mel, how are you?
538
00:22:40,560 --> 00:22:42,720
You opted for some loin.
Look at that.
539
00:22:42,720 --> 00:22:44,560
It's an absolutely stunning
piece of tuna.
540
00:22:44,560 --> 00:22:46,440
What are we doing with it?
It's beautiful.
541
00:22:46,440 --> 00:22:50,320
So I'm gonna do a peanut-crusted
tuna loin.
542
00:22:50,320 --> 00:22:52,800
OK, so like a pan-seared,
but rarer...
543
00:22:52,800 --> 00:22:54,440
Yeah, we want yellowfin...
544
00:22:54,440 --> 00:22:56,680
It's like the Hawaiians say, 'ahi'.
545
00:22:56,680 --> 00:22:59,200
So it's beautiful raw.
Yep.
546
00:22:59,200 --> 00:23:02,240
And yeah, I wanna use those peanuts,
give it a nice crust.
547
00:23:02,240 --> 00:23:05,040
I wanna serve it with
some pumpkin puree.
548
00:23:05,040 --> 00:23:06,240
OK.
549
00:23:08,320 --> 00:23:10,920
I'd just be thinking about
the textural differences.
550
00:23:10,920 --> 00:23:14,680
The actual tuna itself is sort of
quite smooth and soft
551
00:23:14,680 --> 00:23:17,160
and it sort of has
a melting texture to it.
552
00:23:17,160 --> 00:23:21,000
Do we wanna pair that with a puree
that's also smooth and soft?
553
00:23:21,000 --> 00:23:22,000
OK, yeah.
554
00:23:22,000 --> 00:23:23,480
I'd just be thinking about
555
00:23:23,480 --> 00:23:25,960
how to create interest,
is all I'm gonna say.
556
00:23:25,960 --> 00:23:26,960
Thank you, Mel.
557
00:23:30,160 --> 00:23:31,800
So I'm feeling a bit thrown off
558
00:23:31,800 --> 00:23:33,920
because I was happy
with my dish today.
559
00:23:36,160 --> 00:23:37,720
I'm really stressing out.
560
00:23:37,720 --> 00:23:40,200
And, yeah, I'm a bit torn
as to what to do.
561
00:23:51,320 --> 00:23:54,520
Mel's worried about the texture
of the pumpkin and the tuna.
562
00:23:54,520 --> 00:23:57,600
I'm so torn between my own thoughts
563
00:23:57,600 --> 00:23:59,160
and the judges.
564
00:23:59,160 --> 00:24:01,840
But I think I'm just gonna
back myself
565
00:24:01,840 --> 00:24:03,320
and stick with this dish.
566
00:24:06,080 --> 00:24:08,560
So right now I've got my ice cream
in the blast chiller,
567
00:24:08,560 --> 00:24:10,760
just chilling down for
my ice-cream sandwich.
568
00:24:10,760 --> 00:24:12,760
I've got my orange caramel
sugar tuile
569
00:24:12,760 --> 00:24:14,440
and I've also got my shortcrust.
570
00:24:14,440 --> 00:24:17,120
It's the all-important time
to actually taste everything.
571
00:24:17,120 --> 00:24:19,320
The biscuit is beautiful,
572
00:24:19,320 --> 00:24:22,880
but the tuile is slightly lacking
that orange heat that I wanted.
573
00:24:22,880 --> 00:24:24,360
This is a chocolate-orange dessert
574
00:24:24,360 --> 00:24:25,840
and that's what
I promised the judges.
575
00:24:25,840 --> 00:24:27,320
So I decided to grab an orange
576
00:24:27,320 --> 00:24:29,920
and zest some of the orange
onto the top of the ice cream.
577
00:24:29,920 --> 00:24:31,400
I think that just gives it
578
00:24:31,400 --> 00:24:34,400
another layer of flavour and orange
and that kind of bitterness.
579
00:24:34,400 --> 00:24:36,080
We pivot! (LAUGHS)
We pivot!
580
00:24:36,080 --> 00:24:37,560
It's what we do.
581
00:24:37,560 --> 00:24:39,040
Do you need more room?
582
00:24:39,040 --> 00:24:40,520
No, no. No, no.
Are you right?
583
00:24:40,520 --> 00:24:42,120
You're all good, thank you.
584
00:24:44,440 --> 00:24:47,320
I'm going good.
I'm, like, charging along.
585
00:24:47,320 --> 00:24:49,640
So I'm rolling the pastry out
and I'm thinking,
586
00:24:49,640 --> 00:24:51,360
you know, get this nice and thin
587
00:24:51,360 --> 00:24:54,240
and then I'll lay the filling
on one half and I'll fold it over.
588
00:24:54,240 --> 00:24:56,400
I'm gonna have it like
a thick puree layer
589
00:24:56,400 --> 00:24:58,600
Then I'm gonna have the ricotta mix.
590
00:24:58,600 --> 00:25:01,000
Top it with some parmesan.
Close it up.
591
00:25:01,000 --> 00:25:03,680
Bob's your uncle. (LAUGHS)
592
00:25:03,680 --> 00:25:06,040
Is he? No. (LAUGHS)
593
00:25:06,040 --> 00:25:07,800
I don't have an Uncle Bob.
594
00:25:07,800 --> 00:25:09,520
I'm feeling it, you know,
595
00:25:09,520 --> 00:25:11,200
and it's not how a gozleme is.
596
00:25:11,200 --> 00:25:14,000
But I've got five kids.
It's, like, bulk them up!
597
00:25:14,000 --> 00:25:17,480
I'm all about bulk -
big, bulk everything.
598
00:25:17,480 --> 00:25:21,200
So my kids, they'd be devo
if I gave 'em a thin gozleme.
599
00:25:21,200 --> 00:25:22,400
(LAUGHS)
600
00:25:23,920 --> 00:25:26,480
I just hope they like it.
It's me on a plate.
601
00:25:27,560 --> 00:25:29,640
Lots of frantic cooking going on.
602
00:25:29,640 --> 00:25:32,720
You have 15 minutes to go!
ANDY: Come on!
603
00:25:32,720 --> 00:25:34,800
Come on. You can do it.
You can do it.
604
00:25:36,880 --> 00:25:38,840
Cath.
Hi.
605
00:25:38,840 --> 00:25:40,800
Rumour has it there's
an ice-cream sandwich...
606
00:25:40,800 --> 00:25:43,360
Yeah, I've got
a cassia-caramel ice cream.
607
00:25:43,360 --> 00:25:45,240
And a cassia shortbread.
608
00:25:45,240 --> 00:25:46,280
OK.
609
00:25:46,280 --> 00:25:49,360
So then I've just made a little
cassia and sugar just to go on top.
610
00:25:49,360 --> 00:25:52,000
Good luck.
Thanks, guys. Thanks.
611
00:25:53,640 --> 00:25:57,040
I've got salted caramel ice cream
and the ganache finished.
612
00:25:57,040 --> 00:25:59,520
Um, I'm just making a peanut crumb.
613
00:25:59,520 --> 00:26:01,960
(MIXER WHIRRS)
614
00:26:01,960 --> 00:26:04,000
I'm pretty confident
the flavours all work.
615
00:26:04,000 --> 00:26:05,760
One always.
It's OK, you only need one.
616
00:26:05,760 --> 00:26:06,760
Yep, that's true.
617
00:26:06,760 --> 00:26:09,960
Oh, my gosh. OK, one's collapsed.
I couldn't see that in the oven.
618
00:26:09,960 --> 00:26:11,920
But one's really good,
so I just need one.
619
00:26:11,920 --> 00:26:15,160
And I have to be really gentle,
because my life depends on it.
620
00:26:15,160 --> 00:26:16,400
(LAUGHS)
621
00:26:16,400 --> 00:26:17,840
Ahh!
622
00:26:20,520 --> 00:26:22,800
Oh, this is you.
Yep.
623
00:26:29,320 --> 00:26:30,520
That's pretty good.
624
00:26:30,520 --> 00:26:32,160
Yeah? (LAUGHS) Whoo-hoo!
625
00:26:32,160 --> 00:26:33,640
That's what I wanted to hear.
626
00:26:33,640 --> 00:26:35,400
Andy seems to like my ice cream.
627
00:26:35,400 --> 00:26:37,720
My biscuits are looking amazing.
628
00:26:37,720 --> 00:26:40,520
Nice, crisp edges. Fluffy top.
629
00:26:40,520 --> 00:26:42,520
And I'm ready to take them
out of the oven.
630
00:26:42,520 --> 00:26:46,040
I have all my elements already
ready to go
631
00:26:46,040 --> 00:26:47,280
and I'm gonna plate it.
632
00:26:48,280 --> 00:26:51,120
JOCK: Come on, guys. You've only
got 10 minutes to go. Come on!
633
00:26:51,120 --> 00:26:52,440
10 minutes.
634
00:26:54,360 --> 00:26:55,880
THEO: There's 10 minutes to go.
635
00:26:55,880 --> 00:26:58,120
I have to take this pastry
out of the oven.
636
00:26:58,120 --> 00:27:00,040
And I look at it and my heart sinks.
637
00:27:00,040 --> 00:27:01,520
They're almost burnt.
638
00:27:02,520 --> 00:27:04,880
That's not the pastry
I wanna put up.
639
00:27:04,880 --> 00:27:07,400
The pastry looks...dense.
640
00:27:07,400 --> 00:27:09,800
It looks kinda just like a biscuit.
641
00:27:09,800 --> 00:27:11,520
There's not many layers.
642
00:27:11,520 --> 00:27:14,480
I know what I've done and that's
probably the worst part of it.
643
00:27:14,480 --> 00:27:16,400
It's just not right.
644
00:27:16,400 --> 00:27:17,960
Bloody hell!
645
00:27:17,960 --> 00:27:19,720
I'm really disappointed now.
646
00:27:19,720 --> 00:27:23,160
I know what good pastry is
and I don't like serving people...
647
00:27:23,160 --> 00:27:25,080
..sub-par pastry.
648
00:27:26,520 --> 00:27:28,720
But I just have to
get it on the plate.
649
00:27:30,560 --> 00:27:32,040
(LARISSA SIGHS) OK.
650
00:27:32,040 --> 00:27:35,440
I'm running out of time.
I still have to come up with a sauce.
651
00:27:35,440 --> 00:27:39,320
I really need to start piping
my pumpkin and ricotta ravioli.
652
00:27:40,520 --> 00:27:43,400
I don't have very long left
to make my ravioli.
653
00:27:43,400 --> 00:27:46,000
So I feel like I need to rush.
654
00:27:47,040 --> 00:27:49,160
I'm leaving it to the last minute.
655
00:27:49,160 --> 00:27:50,960
That was not the plan!
656
00:27:50,960 --> 00:27:52,960
I just need to get my pasta
in the water.
657
00:27:52,960 --> 00:27:58,040
I've decided to try my luck at
making this doppio pasta.
658
00:27:59,720 --> 00:28:02,640
Against, probably,
my better judgement.
659
00:28:02,640 --> 00:28:04,480
I'm not feeling that great.
660
00:28:04,480 --> 00:28:07,520
I'm trying. Very hard.
661
00:28:07,520 --> 00:28:09,880
I've only made three ravioli.
662
00:28:09,880 --> 00:28:12,080
They're not the plump,
delicious little raviolis
663
00:28:12,080 --> 00:28:14,400
that I imagined at
the beginning of the cook.
664
00:28:14,400 --> 00:28:17,360
Pressure Test tomorrow
is the result of this cook
665
00:28:17,360 --> 00:28:18,960
if it doesn't...
if it's not done well.
666
00:28:18,960 --> 00:28:21,440
I still have to elevate the sauce.
667
00:28:21,440 --> 00:28:25,960
Then it dawns on me - I can use
the whey from the ricotta sauce.
668
00:28:25,960 --> 00:28:28,400
Butter whey sauce.
669
00:28:28,400 --> 00:28:32,160
I've decided to go with
a burnt butter, whey
670
00:28:32,160 --> 00:28:34,760
and Parmigiano Reggiano sauce.
671
00:28:34,760 --> 00:28:36,240
Ooh! Shit.
672
00:28:36,240 --> 00:28:39,760
But...the indecision
has affected my cook
673
00:28:39,760 --> 00:28:43,160
and I don't have enough time
to make the sauce great.
674
00:28:46,480 --> 00:28:48,200
RUE: Damn, I am sweating!
675
00:28:50,880 --> 00:28:53,920
(SIGHS) God, I should have started
doing this so much sooner.
676
00:28:58,400 --> 00:29:01,360
My tuna's cooked and beautifully
seared on all edges.
677
00:29:01,360 --> 00:29:03,440
I wanna thinly slice it.
678
00:29:03,440 --> 00:29:06,920
And it's retained that nice
raw colour throughout.
679
00:29:08,000 --> 00:29:09,680
All the elements of my dish, like,
680
00:29:09,680 --> 00:29:11,440
I'm pretty happy with.
681
00:29:11,440 --> 00:29:14,560
Like, my pumpkin puree's
creamy and sweet.
682
00:29:14,560 --> 00:29:17,040
My tuna is seared perfectly
683
00:29:17,040 --> 00:29:19,320
with the toasted peanuts
to complement it.
684
00:29:19,320 --> 00:29:23,280
But Mel's concern on the texture of
the pumpkin and the tuna
685
00:29:23,280 --> 00:29:24,800
is on my mind.
686
00:29:32,080 --> 00:29:33,560
I don't have any spoons.
687
00:29:35,040 --> 00:29:36,640
I'm just gonna borrow a spoon, yeah?
688
00:29:36,640 --> 00:29:38,120
If that's OK?
689
00:29:38,120 --> 00:29:41,520
A milk tart traditionally has
cinnamon dusted on top,
690
00:29:41,520 --> 00:29:44,080
so I'm just playing around with
the cassia bark a little bit
691
00:29:44,080 --> 00:29:46,080
just to see if I can get
the flavours right,
692
00:29:46,080 --> 00:29:48,280
'cause it is a little bit
different to cinnamon.
693
00:29:48,280 --> 00:29:50,320
So I've just got some with sugar,
got some without,
694
00:29:50,320 --> 00:29:52,320
just to see if I can
get the right flavour.
695
00:29:52,320 --> 00:29:55,120
Are they your...
Are they your shells, Ralph?
696
00:29:55,120 --> 00:29:57,200
Yeah.
They look epic!
697
00:29:57,200 --> 00:29:58,600
Oh!
698
00:29:59,600 --> 00:30:02,480
That one looks a doozy.
BRENT: Good work, Ralph.
699
00:30:02,480 --> 00:30:04,160
Yes! Nailed it.
700
00:30:04,160 --> 00:30:06,160
OK. Now my tart tins.
701
00:30:06,160 --> 00:30:08,520
Feeling pretty confident
at this point in time
702
00:30:08,520 --> 00:30:10,000
just 'cause the flavours are good
703
00:30:10,000 --> 00:30:12,360
and I'm pretty happy with
where I am at the moment.
704
00:30:13,840 --> 00:30:15,960
So it's time to start plating up.
705
00:30:17,240 --> 00:30:19,440
So I'm pushing out a tart base
706
00:30:19,440 --> 00:30:21,240
as gently as I can.
707
00:30:22,960 --> 00:30:24,240
Oh!
708
00:30:25,720 --> 00:30:27,640
I've broken the tart.
709
00:30:27,640 --> 00:30:30,600
So I'm thinking to myself,
"It's OK. Don't worry about it.
710
00:30:30,600 --> 00:30:32,280
"Luckily you made two.
You planned for this."
711
00:30:33,920 --> 00:30:35,400
As I'm doing the second tart,
712
00:30:35,400 --> 00:30:37,920
the only thing I'm thinking is,
"Be gentle."
713
00:30:40,760 --> 00:30:42,240
And then it cracks.
714
00:30:44,120 --> 00:30:45,160
Jesus.
715
00:30:45,160 --> 00:30:48,120
Everything has gone
from super cruisy
716
00:30:48,120 --> 00:30:51,320
to "You're in trouble.
717
00:30:51,320 --> 00:30:53,080
"You broke your tart.
You broke your tart.
718
00:30:53,080 --> 00:30:54,600
"Your tart's broken.
It is broken."
719
00:30:54,600 --> 00:30:56,400
Like, use your brain. Like, think.
720
00:30:56,400 --> 00:30:57,920
Make it creative, yeah?
OK.
721
00:30:59,440 --> 00:31:00,960
Here's some big news.
722
00:31:00,960 --> 00:31:03,600
You've only got one minute to go!
Come on!
723
00:31:03,600 --> 00:31:05,400
Whoo!
724
00:31:05,400 --> 00:31:07,520
I hear the time call go
and I'm like,
725
00:31:07,520 --> 00:31:10,880
"Ralph, you're gonna have to figure
out a new way to plate this
726
00:31:10,880 --> 00:31:12,800
"because you've gotta
put a dish up."
727
00:31:13,800 --> 00:31:15,800
I'm gonna have to play with
the pieces I have.
728
00:31:15,800 --> 00:31:17,320
Give us the deconstructed version.
729
00:31:18,600 --> 00:31:21,440
(BOOMS) 30 seconds!
730
00:31:21,440 --> 00:31:23,280
JOCK: Yeah!
731
00:31:23,280 --> 00:31:25,680
(SIGHS) It's OK, Cath.
You can do it, sweetie.
732
00:31:27,200 --> 00:31:28,720
I'll just flip this bad boy.
733
00:31:28,720 --> 00:31:30,560
Ooh-oy!
734
00:31:32,360 --> 00:31:35,840
JUDGES: 10, 9, 8
735
00:31:35,840 --> 00:31:39,960
7, 6, 5,
736
00:31:39,960 --> 00:31:43,720
4, 3, 2, 1.
737
00:31:43,720 --> 00:31:45,480
That's it!
Done!
738
00:31:46,520 --> 00:31:48,200
Oh, my God!
Good job.
739
00:31:49,200 --> 00:31:50,560
Good job.
740
00:31:50,560 --> 00:31:53,200
Oh, my God!
(LAUGHS)
741
00:31:55,760 --> 00:31:59,280
I was hoping for a smooth,
decisive, solid cook.
742
00:31:59,280 --> 00:32:02,280
I became a little, like...
Yeah, I don't know.
743
00:32:02,280 --> 00:32:04,840
I just questioned my choices and...
744
00:32:04,840 --> 00:32:06,960
In the end, I got three ravioli
on the plate.
745
00:32:06,960 --> 00:32:08,960
And I'm not super happy
with the cook,
746
00:32:08,960 --> 00:32:10,640
but hopefully the flavours are there.
747
00:32:10,640 --> 00:32:13,600
Maybe the flavours might save me,
but I'm not entirely sure.
748
00:32:25,280 --> 00:32:27,760
Well, we started off with
a beast of a mystery box
749
00:32:27,760 --> 00:32:31,000
and there were some hefty ideas
out there.
750
00:32:31,000 --> 00:32:33,560
Unfortunately,
the bottom three dishes
751
00:32:33,560 --> 00:32:35,360
to go into tomorrow's Pressure Test.
752
00:32:35,360 --> 00:32:38,680
First dish we'd like to taste
belongs to...
753
00:32:41,800 --> 00:32:43,000
..Phil!
754
00:32:50,840 --> 00:32:51,960
MELISSA: OK.
755
00:32:53,080 --> 00:32:54,440
What's the dish?
756
00:32:54,440 --> 00:32:56,400
It's an ice-cream sandwich.
757
00:32:56,400 --> 00:32:58,000
The butter biscuit base,
758
00:32:58,000 --> 00:32:59,480
Toblerone ice cream
759
00:32:59,480 --> 00:33:02,000
and a orange sugar tuile.
760
00:33:02,000 --> 00:33:05,640
I have to say, from a presentation
standpoint, nicely done.
761
00:33:05,640 --> 00:33:07,640
Yeah.
762
00:33:07,640 --> 00:33:09,360
Fingies? Are we doing fingies?
763
00:33:09,360 --> 00:33:11,000
Well, we have to
because it's a sandwich.
764
00:33:11,000 --> 00:33:13,320
(CHUCKLES)
765
00:33:27,720 --> 00:33:29,720
You well and truly excelled today.
766
00:33:29,720 --> 00:33:31,400
I'm so happy for you.
767
00:33:31,400 --> 00:33:34,320
I think this may be the best thing
you've cooked in this kitchen yet.
768
00:33:34,320 --> 00:33:35,960
It ate beautifully.
769
00:33:35,960 --> 00:33:39,000
You have this layering of textures.
770
00:33:39,000 --> 00:33:41,440
You have a really sturdy
shortbread biscuit at the bottom.
771
00:33:41,440 --> 00:33:43,440
Lovely velvety ice cream.
772
00:33:43,440 --> 00:33:46,520
Then that really light snap of
sugary tuile on the top.
773
00:33:46,520 --> 00:33:48,680
It's everything that you want
in a bite.
774
00:33:48,680 --> 00:33:51,480
Sort of the essence of
Terry's Chocolate Orange
775
00:33:51,480 --> 00:33:52,960
in an ice-cream sandwich.
776
00:33:52,960 --> 00:33:55,840
JOCK: Great texture, first of all.
And good flavour too.
777
00:33:55,840 --> 00:33:59,600
The extra orange zest on there, it
really brightens the whole thing up.
778
00:34:01,200 --> 00:34:03,200
Shortbread. Good Irish boy.
779
00:34:03,200 --> 00:34:05,640
Good shortbread recipe.
Well done. It was great.
780
00:34:05,640 --> 00:34:07,440
And I loved the tuile on the top.
781
00:34:07,440 --> 00:34:08,920
It's a little hit of sugar.
782
00:34:08,920 --> 00:34:10,600
So, mate...triumph.
783
00:34:10,600 --> 00:34:12,400
Really, really good.
784
00:34:12,400 --> 00:34:14,400
It's not meat and two veg.
It's definitely not.
785
00:34:14,400 --> 00:34:17,160
You are making progress
in the kitchen. It is so good.
786
00:34:17,160 --> 00:34:20,080
Honestly, I don't think
I'd change a thing.
787
00:34:20,080 --> 00:34:21,760
I would not change a thing.
Thanks, guys.
788
00:34:21,760 --> 00:34:23,000
Appreciate it.
789
00:34:24,680 --> 00:34:26,280
Well done!
Ahh!
790
00:34:27,280 --> 00:34:29,560
Ahhh!
Good job.
791
00:34:29,560 --> 00:34:31,200
MELISSA: Cath, are you ready?
Yes.
792
00:34:31,200 --> 00:34:34,320
Let's go!
Cassia-bark ice-cream sandwiches.
793
00:34:35,960 --> 00:34:37,880
Loved the texture of the ice cream.
794
00:34:37,880 --> 00:34:41,800
It had a really lovely soft, velvety
kind of aerated texture to it.
795
00:34:41,800 --> 00:34:44,960
The flavour of cassia is
floral and aromatic.
796
00:34:44,960 --> 00:34:46,920
Nice one, Cath.
Thanks. Thanks a lot. Thank you.
797
00:34:46,920 --> 00:34:48,240
JOCK: Rue.
798
00:34:48,240 --> 00:34:50,320
Chocolate and caramel tart
799
00:34:50,320 --> 00:34:52,440
with a peanut butter ice cream.
800
00:34:53,560 --> 00:34:55,880
MELISSA: It's so satisfying
to be able to take a fork
801
00:34:55,880 --> 00:34:58,040
and just get one perfect
cross-section
802
00:34:58,040 --> 00:35:00,200
of every single layer
within the tart.
803
00:35:00,200 --> 00:35:02,520
The spirit of a Snickers
in a lovely tart.
804
00:35:02,520 --> 00:35:04,240
Well done, Rue.
Thank you, Rue.
805
00:35:05,240 --> 00:35:06,280
ANDY: Brent.
806
00:35:06,280 --> 00:35:08,800
Salted caramel ice cream,
Toblerone sauce
807
00:35:08,800 --> 00:35:10,760
and then we've got peanut crunch.
808
00:35:10,760 --> 00:35:13,000
JOCK: Brent, great work
on the flavour.
809
00:35:13,000 --> 00:35:15,840
The sauce is silky smooth.
810
00:35:15,840 --> 00:35:17,600
You've taken the caramel, like, deep.
811
00:35:17,600 --> 00:35:20,000
The salt in there too
just takes it to a new level.
812
00:35:20,000 --> 00:35:21,800
Thanks, guys.
MELISSA: Thanks, Brent.
813
00:35:21,800 --> 00:35:23,280
Next up, Rhiannon.
814
00:35:24,960 --> 00:35:29,560
I've made you a pumpkin, prosciutto,
ricotta and parmesan gozleme.
815
00:35:29,560 --> 00:35:31,320
Rhiannon, I love gozleme.
816
00:35:31,320 --> 00:35:32,840
Oh. Me too.
817
00:35:32,840 --> 00:35:34,240
We all love it.
818
00:35:34,240 --> 00:35:36,760
There's a lot of filling in this,
which is nice, it's generous.
819
00:35:36,760 --> 00:35:37,760
I like it.
820
00:35:37,760 --> 00:35:41,360
The bread - nicely cooked on the
outside with the crispy exterior.
821
00:35:41,360 --> 00:35:43,120
Very nice.
Thanks, guys.
822
00:35:44,360 --> 00:35:47,080
Next up, my girl in green, Larissa.
823
00:35:47,080 --> 00:35:48,160
Thank you!
824
00:35:52,440 --> 00:35:55,120
Because I was so indecisive
the whole cook,
825
00:35:55,120 --> 00:35:56,640
I rushed the sauce.
826
00:35:56,640 --> 00:35:57,720
OK.
827
00:35:57,720 --> 00:36:00,120
And I only made three ravioli.
828
00:36:00,120 --> 00:36:01,960
So I'm feeling nervous.
829
00:36:01,960 --> 00:36:03,960
I hope it's enough.
830
00:36:09,160 --> 00:36:10,680
Larissa, what have you made us?
831
00:36:10,680 --> 00:36:13,080
Pumpkin and ricotta ravioli
832
00:36:13,080 --> 00:36:15,960
and a whey parmesan sauce.
833
00:36:33,880 --> 00:36:35,280
Larissa...
Yes?
834
00:36:35,280 --> 00:36:37,040
Good work on the pasta.
Nice texture.
835
00:36:37,040 --> 00:36:38,560
Nicely cooked. Nice and thin.
836
00:36:38,560 --> 00:36:42,720
Um, the making of
the doppio ravioli is...
837
00:36:42,720 --> 00:36:44,200
..is pretty poor.
838
00:36:44,200 --> 00:36:46,520
Ohh. OK.
839
00:36:46,520 --> 00:36:48,360
There's not a lot of filling in it.
840
00:36:48,360 --> 00:36:50,600
I don't know - maybe practise
some of them at home
841
00:36:50,600 --> 00:36:52,320
of how you fold 'em,
842
00:36:52,320 --> 00:36:54,520
but you need to get
a lot more filling in there.
843
00:36:54,520 --> 00:36:55,680
OK.
844
00:36:55,680 --> 00:37:00,400
The sauce, which I was hoping
was going to be, like, the saviour,
845
00:37:00,400 --> 00:37:01,880
it just didn't quite get there.
846
00:37:01,880 --> 00:37:04,560
I want it to be more umami,
more sour,
847
00:37:04,560 --> 00:37:06,640
and just lift everything up,
848
00:37:06,640 --> 00:37:08,800
'cause it is a tad mediocre.
849
00:37:08,800 --> 00:37:11,240
OK.
So not your best one today.
850
00:37:11,240 --> 00:37:12,880
Thanks, Larissa.
Thank you.
851
00:37:12,880 --> 00:37:13,880
Thanks.
852
00:37:18,800 --> 00:37:20,040
Thank you.
853
00:37:21,040 --> 00:37:23,080
Up the front, Declan!
854
00:37:25,400 --> 00:37:26,880
DECLAN: I'm feeling nervous
855
00:37:26,880 --> 00:37:30,040
because the judges weren't
completely sold on
856
00:37:30,040 --> 00:37:32,320
my pumpkin puree with tuna.
857
00:37:32,320 --> 00:37:35,880
So I'm hoping I made
the right decision
858
00:37:35,880 --> 00:37:38,800
to stick with my guns
and still present this dish.
859
00:37:55,120 --> 00:37:56,600
on 10 play.
860
00:38:05,000 --> 00:38:06,680
Declan, what'd you make?
861
00:38:06,680 --> 00:38:09,880
I've got peanut-crusted tuna,
862
00:38:09,880 --> 00:38:11,680
pumpkin puree
863
00:38:11,680 --> 00:38:13,880
and fried mint leaves.
864
00:38:31,800 --> 00:38:32,920
Declan...
865
00:38:34,520 --> 00:38:36,480
..it eats exactly how it sounds.
866
00:38:36,480 --> 00:38:37,840
Yep.
867
00:38:38,880 --> 00:38:40,360
Beautiful yellowfin tuna.
868
00:38:40,360 --> 00:38:42,680
Delicate flavour, delicate texture.
869
00:38:42,680 --> 00:38:45,360
But all you can taste is peanuts.
870
00:38:46,360 --> 00:38:47,960
And the pumpkin puree. It's just...
871
00:38:47,960 --> 00:38:49,840
It's an odd combo, mate.
It really is.
872
00:38:50,960 --> 00:38:52,800
In terms of the cook on the fish,
873
00:38:52,800 --> 00:38:54,280
that's good.
874
00:38:54,280 --> 00:38:58,120
Unfortunately, the flavours and
textures you've paired it with,
875
00:38:58,120 --> 00:38:59,760
it's not cohesive.
876
00:38:59,760 --> 00:39:01,600
Chin up, Declan.
Thank you, Declan.
877
00:39:06,720 --> 00:39:08,320
(CHUCKLES) Oh, it's all good.
878
00:39:11,040 --> 00:39:12,800
Next up, Antonio.
879
00:39:19,160 --> 00:39:20,320
Hi, guys.
880
00:39:22,800 --> 00:39:24,480
Antonio, what did you make today?
881
00:39:24,480 --> 00:39:28,760
I made you guys a Toblerone
and peanut ice-cream sandwich.
882
00:39:30,440 --> 00:39:31,920
Are you happy with it?
883
00:39:31,920 --> 00:39:33,600
I'm really happy with it.
884
00:39:35,640 --> 00:39:37,600
Oh, yeah, baby!
(LAUGHS)
885
00:39:53,040 --> 00:39:54,520
Good shout.
886
00:39:54,520 --> 00:39:57,760
Little core of caramel going on
in there.
887
00:39:57,760 --> 00:40:00,600
JOCK: Yeah, and the flavour
of the biscuit's nice.
888
00:40:00,600 --> 00:40:04,520
It's not crumbly,
but it is crunchy. Great.
889
00:40:04,520 --> 00:40:08,480
Ice cream - really great flavour.
Nutty, delicious.
890
00:40:08,480 --> 00:40:11,000
I would love to buy
something like that
891
00:40:11,000 --> 00:40:13,520
and have them in my freezer
whenever I feel like it.
892
00:40:13,520 --> 00:40:17,480
Mate, that biscuit is the perfect
vehicle for an ice-cream sandwich.
893
00:40:18,480 --> 00:40:21,640
If I hadn't had 3.4 kilos of sugar
this afternoon,
894
00:40:21,640 --> 00:40:23,240
I'd have pounded that whole thing.
895
00:40:23,240 --> 00:40:27,160
But...I have, so I'm struggling
to breathe,
896
00:40:27,160 --> 00:40:29,160
struggling to think,
struggling to blink.
897
00:40:29,160 --> 00:40:31,680
It's all happening. Um...
898
00:40:31,680 --> 00:40:33,600
You like Toblerone, don't you?
899
00:40:33,600 --> 00:40:35,600
I do, yeah.
900
00:40:35,600 --> 00:40:36,840
(CHUCKLES)
901
00:40:36,840 --> 00:40:39,120
Oh, yes!
902
00:40:40,560 --> 00:40:41,680
There you go.
903
00:40:41,680 --> 00:40:42,720
Whew!
904
00:40:42,720 --> 00:40:44,320
Thank you. As you were.
905
00:40:44,320 --> 00:40:45,720
Go for it!
906
00:40:47,040 --> 00:40:48,840
(WOMAN LAUGHS)
907
00:40:50,080 --> 00:40:51,600
Well done, buddy.
908
00:40:51,600 --> 00:40:53,080
Good job. Good job.
909
00:40:54,880 --> 00:40:56,200
Amy!
910
00:40:56,200 --> 00:40:59,000
I've made a orange cake
911
00:40:59,000 --> 00:41:01,200
with a orange Chantilly
912
00:41:01,200 --> 00:41:03,640
and a Toblerone sauce.
913
00:41:03,640 --> 00:41:06,200
As it sat in the orange as well,
914
00:41:06,200 --> 00:41:08,880
I guarantee you that
that cake got more orangey.
915
00:41:08,880 --> 00:41:10,960
It did.
(LAUGHS) Yay!
916
00:41:10,960 --> 00:41:13,120
And it's just made it
all the more delicious.
917
00:41:13,120 --> 00:41:15,520
Well done, Amy!
Thank you.
918
00:41:15,520 --> 00:41:16,720
Malissa.
919
00:41:16,720 --> 00:41:20,600
I've made an orange and cassia
creme caramel.
920
00:41:20,600 --> 00:41:21,800
I love a creme caramel.
921
00:41:21,800 --> 00:41:25,320
The flavours are sound,
but a bit strong on the cassia.
922
00:41:25,320 --> 00:41:27,200
Thank you.
923
00:41:27,200 --> 00:41:28,200
Adi.
924
00:41:29,720 --> 00:41:33,520
Spaghetti with prosciutto
and pumpkin in a white-wine sauce.
925
00:41:33,520 --> 00:41:37,200
Um, the pasta's great, but...
it's a good weeknight meal.
926
00:41:37,200 --> 00:41:39,440
How do we take your
good weeknight meal
927
00:41:39,440 --> 00:41:41,320
and make it worthy
for dish of the day?
928
00:41:41,320 --> 00:41:43,120
'Cause that's what I know
you wanna strive for.
929
00:41:43,120 --> 00:41:45,520
Thank you, Adi.
Thanks, guys. Thank you.
930
00:41:47,440 --> 00:41:49,920
Righto, Theo. Let's go.
931
00:41:52,840 --> 00:41:56,080
THEO: I'm disappointed in
my mille-feuille pastry.
932
00:41:56,080 --> 00:41:57,920
I know it's not good.
933
00:41:57,920 --> 00:41:59,680
This is not what I wanna present.
934
00:42:03,760 --> 00:42:05,000
So I'm gutted.
935
00:42:06,800 --> 00:42:09,400
Theo, what'd you make, mate?
936
00:42:09,400 --> 00:42:11,520
I made a...
937
00:42:11,520 --> 00:42:14,880
..rhubarb jam and Chantilly...
938
00:42:16,640 --> 00:42:18,640
..mille-feuille.
939
00:42:20,040 --> 00:42:22,240
Come on. You said it before.
940
00:42:22,240 --> 00:42:24,480
Mille-feuille. I made mille-feuille.
941
00:42:24,480 --> 00:42:26,680
Can tell you're not overly stoked.
942
00:42:26,680 --> 00:42:28,600
Yeah, I think...
943
00:42:28,600 --> 00:42:31,360
..for me, pastry's, like,
close to my heart
944
00:42:31,360 --> 00:42:32,840
and I didn't nail the pastry.
945
00:42:32,840 --> 00:42:34,720
I overworked it
946
00:42:34,720 --> 00:42:38,320
and it didn't go into the oven
as early as what I would have liked.
947
00:42:54,080 --> 00:42:55,960
It's like a shortcrust pastry.
Yeah.
948
00:42:55,960 --> 00:42:57,520
You've just worked the butter
949
00:42:57,520 --> 00:42:59,000
all the way through the pastry
950
00:42:59,000 --> 00:43:00,480
so there is no layers anymore,
951
00:43:00,480 --> 00:43:04,000
'cause the butter's just emulsified
with the...with the flour and water.
952
00:43:05,160 --> 00:43:06,440
Tough one, man.
953
00:43:06,440 --> 00:43:09,520
Like, there's nothing wrong
with the flavour.
954
00:43:09,520 --> 00:43:12,280
But you've just got a rough puff
that hasn't worked out,
955
00:43:12,280 --> 00:43:13,760
stewed rhubarb, cream.
956
00:43:13,760 --> 00:43:16,880
So that's definitely going to
come into consideration today.
957
00:43:16,880 --> 00:43:18,520
Yeah.
Unlucky today, mate.
958
00:43:18,520 --> 00:43:21,440
As Andy said, I reckon that might
put you in trouble today.
959
00:43:21,440 --> 00:43:22,800
Thanks, guys.
Thanks, mate.
960
00:43:22,800 --> 00:43:24,280
MELISSA: Thank you, Theo.
961
00:43:31,640 --> 00:43:32,800
Ralph!
962
00:43:35,200 --> 00:43:38,520
RALPH: The plating of the dish
has let me down
963
00:43:38,520 --> 00:43:40,000
and in a competition
where everyone's
964
00:43:40,000 --> 00:43:41,480
really good at what they do,
965
00:43:41,480 --> 00:43:44,600
that could be the one thing
that puts me in the bottom three.
966
00:43:44,600 --> 00:43:46,400
So...just prepare for
the next cook, Ralph,
967
00:43:46,400 --> 00:43:48,400
'cause I don't think you're gonna
make it through this!
968
00:44:05,240 --> 00:44:06,960
Ralph, what did you make us today?
969
00:44:06,960 --> 00:44:09,520
So I made a milk tart.
970
00:44:28,320 --> 00:44:30,000
Ralph...
971
00:44:32,640 --> 00:44:34,000
Ralph, Ralph, Ralph.
972
00:44:39,320 --> 00:44:40,480
Oh!
973
00:44:44,120 --> 00:44:45,400
Oh, Jesus.
974
00:44:46,880 --> 00:44:49,880
It was so good I don't care
that it was busted.
975
00:44:49,880 --> 00:44:51,360
Do you know what I mean?
976
00:44:51,360 --> 00:44:53,760
Like, you should have come up here,
bold as brass,
977
00:44:53,760 --> 00:44:55,880
and just said, "It's a busted tart."
978
00:44:55,880 --> 00:44:58,560
Do you know what I mean?
Because when it's that good...
979
00:44:59,600 --> 00:45:02,560
Your custard is epic.
980
00:45:02,560 --> 00:45:05,400
You've got just the right amount
of bark in there
981
00:45:05,400 --> 00:45:07,600
to flavour it without it
being overpowering.
982
00:45:07,600 --> 00:45:09,880
The texture is like velvet.
983
00:45:09,880 --> 00:45:12,360
The pastry shell is unbelievable.
984
00:45:12,360 --> 00:45:13,360
Thank you.
985
00:45:13,360 --> 00:45:16,000
There is nothing about that
that I don't like.
986
00:45:16,000 --> 00:45:17,680
I even like the fact it was busted.
987
00:45:18,800 --> 00:45:20,400
I'm so happy for you!
988
00:45:20,400 --> 00:45:23,720
The texture of the filling
is sublime.
989
00:45:23,720 --> 00:45:27,560
It's light but it's rich.
It's beautifully seasoned.
990
00:45:27,560 --> 00:45:28,760
It's gorgeous.
991
00:45:28,760 --> 00:45:30,200
Thank you.
992
00:45:30,200 --> 00:45:32,360
The most impressive thing
is the balance across this dish.
993
00:45:32,360 --> 00:45:33,840
You know, 'cause milk tarts,
they're, like...
994
00:45:33,840 --> 00:45:35,320
They're pretty mellow.
Yeah.
995
00:45:35,320 --> 00:45:37,320
But you've really played
the orange and the cassia bark
996
00:45:37,320 --> 00:45:38,480
really, really well.
997
00:45:38,480 --> 00:45:40,840
And then they just, like,
play off each other.
998
00:45:40,840 --> 00:45:42,880
As soon as you think
there's too much cassia bark,
999
00:45:42,880 --> 00:45:44,960
the orange zest just
pokes its head through.
1000
00:45:44,960 --> 00:45:46,600
Nicely done, Ralph.
Thank you, guys.
1001
00:45:46,600 --> 00:45:47,720
Good job, Ralph.
1002
00:45:47,720 --> 00:45:49,640
(CONTESTANTS CHEER)
1003
00:45:50,720 --> 00:45:53,320
WOMAN: Well done!
1004
00:45:53,320 --> 00:45:54,800
CATH: Epic, hey?
1005
00:45:54,800 --> 00:45:57,160
Awesome! Awesome.
1006
00:46:03,480 --> 00:46:06,760
Well, we gave you a big mystery box
1007
00:46:08,360 --> 00:46:11,120
And in return, some of you served up
1008
00:46:11,120 --> 00:46:13,720
some hugely successful dishes.
1009
00:46:13,720 --> 00:46:18,680
Ralph, that was a busted beauty
of a tart.
1010
00:46:18,680 --> 00:46:21,520
Phil, a gorgeous, velvety ice cream.
1011
00:46:22,840 --> 00:46:26,120
And, Antonio, the perfect
ice-cream sandwich.
1012
00:46:26,120 --> 00:46:28,960
All of your dishes were
a massive success.
1013
00:46:28,960 --> 00:46:30,000
Well done.
1014
00:46:30,000 --> 00:46:31,880
WOMAN: Whoo-hoo!
1015
00:46:35,480 --> 00:46:38,640
Look, there's no getting away from
the fact that
1016
00:46:38,640 --> 00:46:40,120
it was a tough challenge today.
1017
00:46:40,120 --> 00:46:42,800
The big box overwhelmed some of you.
1018
00:46:42,800 --> 00:46:45,720
If I call your name,
please step forward.
1019
00:46:45,720 --> 00:46:47,800
You're cooking in tomorrow's
Pressure Test.
1020
00:46:54,080 --> 00:46:55,080
Declan.
1021
00:47:01,520 --> 00:47:02,520
Theo.
1022
00:47:09,040 --> 00:47:10,160
Larissa.
1023
00:47:10,160 --> 00:47:12,400
(CONTESTANT WHISPERS)
1024
00:47:17,760 --> 00:47:19,720
Declan, Larissa, Theo,
1025
00:47:19,720 --> 00:47:23,400
tomorrow you three are cooking
in a huge Pressure Test,
1026
00:47:23,400 --> 00:47:27,160
fighting for your place
in this competition.
1027
00:47:27,160 --> 00:47:31,280
We ain't joking when we say
this is the biggest Pressure Test
1028
00:47:31,280 --> 00:47:33,880
we've ever set this early on
in the competition.
1029
00:47:33,880 --> 00:47:35,080
OK.
1030
00:47:35,080 --> 00:47:38,920
So go home,
seriously get some sleep.
1031
00:47:38,920 --> 00:47:41,240
You're gonna need it.
We will see you guys tomorrow.
1032
00:47:45,400 --> 00:47:46,480
RHIANNON: Sorry, mate.
1033
00:47:46,480 --> 00:47:48,080
THEO: Just gotta beat this
Pressure Test tomorrow.
1034
00:47:48,080 --> 00:47:49,880
(LARISSA SIGHS)
1035
00:47:54,320 --> 00:47:57,200
NARRATOR: Tomorrow night
on MasterChef Australia...
1036
00:47:57,200 --> 00:47:59,400
WOMAN: That's a tall cloche!
WOMAN 2: No way!
1037
00:47:59,400 --> 00:48:00,880
PHIL: The biggest cloche ever!
1038
00:48:00,880 --> 00:48:03,920
..Big Week continues.
1039
00:48:03,920 --> 00:48:06,560
Everything's big.
Even the mixing bowl.
1040
00:48:06,560 --> 00:48:07,800
LARISSA: Holy moly!
1041
00:48:07,800 --> 00:48:10,520
THEO: Oh, my Lord!
This is intense.
1042
00:48:10,520 --> 00:48:13,720
..with a Pressure Test
that pushes them
1043
00:48:13,720 --> 00:48:15,840
to new heights.
1044
00:48:15,840 --> 00:48:17,320
DECLAN: They've
taken lamingtons
1045
00:48:17,320 --> 00:48:18,800
to a whole
nother level.
1046
00:48:23,600 --> 00:48:25,920
Captions by Red Bee Media
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