Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:00,000 --> 00:00:00,000
We'll see you 6.30
2
00:00:00,000 --> 00:00:00,440
We'll see you 6.30 tomorrow.
3
00:00:01,040 --> 00:00:04,680
NARRATOR: Previously on
MasterChef Australia...
4
00:00:04,680 --> 00:00:06,800
That's a lot of fridge action!
5
00:00:06,800 --> 00:00:09,120
..in an epic elimination
6
00:00:09,120 --> 00:00:11,200
over two days...
7
00:00:11,200 --> 00:00:13,280
ROBBIE: It's a long time.
I've never done this before.
8
00:00:13,280 --> 00:00:15,480
I love this challenge so much!
9
00:00:15,480 --> 00:00:19,200
..slow and steady was
the name of the game.
10
00:00:19,200 --> 00:00:22,320
With slow cooking,
there's a lot that can go wrong.
11
00:00:22,320 --> 00:00:24,000
That is bloody scary.
12
00:00:25,320 --> 00:00:27,000
And overnight...
13
00:00:28,880 --> 00:00:31,800
..the flavours worked their magic.
14
00:00:31,800 --> 00:00:34,840
ANDY: Oh! That is next level.
15
00:00:34,840 --> 00:00:38,400
MELISSA: That is lip-smackingly,
plate-breakingly
16
00:00:38,400 --> 00:00:40,040
fantastic.
17
00:00:40,040 --> 00:00:42,280
JOCK: It's just bloody delicious.
18
00:00:42,280 --> 00:00:44,160
Thank you, bro.
19
00:00:45,160 --> 00:00:50,400
But it was Amy who said goodbye
to the MasterChef kitchen.
20
00:00:50,400 --> 00:00:51,600
(CONTESTANTS WHISTLE AND APPLAUD)
21
00:00:54,440 --> 00:00:58,720
Tonight, they let out
their inner child...
22
00:00:58,720 --> 00:01:00,880
I think this is gonna be very fun.
23
00:01:00,880 --> 00:01:04,200
..as we kick off Nostalgia Week.
24
00:01:08,400 --> 00:01:11,040
(ETHEREAL MUSIC)
25
00:01:18,440 --> 00:01:20,800
DECLAN: Everyone's very eager
to get in.
26
00:01:20,800 --> 00:01:23,480
Big day, guys! Mystery Box!
27
00:01:23,480 --> 00:01:25,880
Let's go! (CACKLES)
28
00:01:25,880 --> 00:01:29,160
It's a new week and it means
today's a Mystery Box.
29
00:01:31,160 --> 00:01:33,080
I like Mystery Box days.
30
00:01:33,080 --> 00:01:34,760
It's a white-apron day,
31
00:01:34,760 --> 00:01:39,560
and it actually gives me the freedom
to create outside the boundaries.
32
00:01:39,560 --> 00:01:41,760
I have a good feeling
about this week.
33
00:01:41,760 --> 00:01:44,320
I am going to bring that energy.
34
00:01:44,320 --> 00:01:46,440
Ooh.
Oooh!
35
00:01:47,840 --> 00:01:50,000
Good morning!
36
00:01:50,000 --> 00:01:52,360
Ooh-la-la!
37
00:01:52,360 --> 00:01:53,920
(LAUGHS) What can it be?
38
00:01:53,920 --> 00:01:56,600
Find a box, find a bench, please.
39
00:02:04,600 --> 00:02:05,640
Whew!
40
00:02:07,080 --> 00:02:11,520
It's a new day and it's a new week
here in the MasterChef kitchen.
41
00:02:11,520 --> 00:02:16,000
This week, we are paying homage
to something very special.
42
00:02:16,000 --> 00:02:19,040
Some of the best times of our lives
43
00:02:19,040 --> 00:02:21,000
can be associated with
something edible.
44
00:02:22,360 --> 00:02:26,880
So in every challenge this week,
we are taking you back
45
00:02:26,880 --> 00:02:30,800
by celebrating foods that spark
good, old-fashioned...
46
00:02:30,800 --> 00:02:32,360
..nostalgia.
47
00:02:34,200 --> 00:02:36,480
I'm a very nostalgic person.
48
00:02:36,480 --> 00:02:38,240
Most things I cook
49
00:02:38,240 --> 00:02:40,600
always have someone in mind
50
00:02:40,600 --> 00:02:43,000
or a memory in mind,
51
00:02:43,000 --> 00:02:45,760
so this is a perfect week for me.
52
00:02:45,760 --> 00:02:48,280
Well, Nostalgia Week starts right now
53
00:02:48,280 --> 00:02:51,400
with this very nostalgic Mystery Box.
54
00:02:51,400 --> 00:02:53,480
Let's find out what's under there.
55
00:02:53,480 --> 00:02:55,200
Get ready to lift your lids...
56
00:02:55,200 --> 00:02:56,200
..now.
57
00:02:57,440 --> 00:02:59,360
Ohh!
58
00:03:00,360 --> 00:03:01,560
Uh-oh.
59
00:03:04,280 --> 00:03:05,560
OK.
60
00:03:05,560 --> 00:03:07,240
Yeah!
61
00:03:07,240 --> 00:03:09,120
ANDY: Eh? Gotcha!
62
00:03:11,240 --> 00:03:12,880
Cereal?
63
00:03:12,880 --> 00:03:15,920
It's different types of cereal - all
stuff that we would have as a kid
64
00:03:15,920 --> 00:03:17,520
or weren't allowed to have as a kid.
65
00:03:17,520 --> 00:03:19,720
Very nostalgic.
66
00:03:19,720 --> 00:03:21,800
I love Weet-Bix.
I'm still a Weet-Bix girl.
67
00:03:21,800 --> 00:03:23,360
I do three every morning with honey.
68
00:03:25,200 --> 00:03:28,600
ANDY: It is fun-size cereal boxes.
69
00:03:28,600 --> 00:03:30,480
Brent, you're having
a good geeze there.
70
00:03:30,480 --> 00:03:31,800
Bit of nostalgia?
71
00:03:31,800 --> 00:03:35,000
Yeah, definitely smashed a few bowls
of these when I was a kid.
72
00:03:35,000 --> 00:03:36,560
Theo, what about you, mate?
73
00:03:36,560 --> 00:03:38,520
Any cereal memories
from back in the day?
74
00:03:38,520 --> 00:03:41,520
I remember getting up,
the best thing, Saturday morning,
75
00:03:41,520 --> 00:03:43,800
a bowl of cereal, watching cartoons.
76
00:03:43,800 --> 00:03:46,760
You'd fill up a bowl of cereal.
You'd leave the milk in there.
77
00:03:46,760 --> 00:03:48,520
You'd go back,
you'd fill it up again.
78
00:03:48,520 --> 00:03:52,520
It'd be, like, this really, really
sugary syrup at the end. I loved it.
79
00:03:52,520 --> 00:03:54,320
Rhiannon, what about you?
80
00:03:54,320 --> 00:03:56,680
Every now and again,
this was our treat.
81
00:03:56,680 --> 00:03:58,920
And honestly, I would
eat the whole box.
82
00:03:58,920 --> 00:03:59,920
Really?
Yep.
83
00:03:59,920 --> 00:04:01,400
No wonder you weren't allowed it!
84
00:04:01,400 --> 00:04:03,120
(LAUGHS)
Cost a fortune!
85
00:04:03,120 --> 00:04:05,920
(LAUGHS)
86
00:04:05,920 --> 00:04:08,280
We're gonna give you 75 minutes
87
00:04:08,280 --> 00:04:11,160
and you can cook us any dish
you like, sweet or savoury,
88
00:04:11,160 --> 00:04:13,880
but you must use at least
one of the cereals
89
00:04:13,880 --> 00:04:15,360
that are in front of you.
90
00:04:16,520 --> 00:04:19,280
Of course, the pantry
and the garden are open.
91
00:04:19,280 --> 00:04:21,640
Unfortunately,
the bottom three dishes
92
00:04:21,640 --> 00:04:26,200
will find themselves in tomorrow's
nostalgic Pressure Test.
93
00:04:26,200 --> 00:04:29,280
From there, one of you,
unfortunately, will be going home.
94
00:04:30,280 --> 00:04:31,360
Good luck, everybody.
95
00:04:31,360 --> 00:04:33,960
Your time starts...now!
96
00:04:42,240 --> 00:04:43,800
Let's go, guys!
97
00:04:43,800 --> 00:04:46,800
Whoo! Come on, Robbie. Let's do it.
Let's go.
98
00:04:48,720 --> 00:04:50,640
GRACE: I love this theme,
99
00:04:50,640 --> 00:04:53,000
because when I think 'nostalgia',
I do go straight to food.
100
00:04:53,000 --> 00:04:56,880
I was not allowed
sugary, sweet cereal
101
00:04:56,880 --> 00:04:58,360
when I was growing up.
102
00:04:58,360 --> 00:05:00,480
My mum is an incredible cook
103
00:05:00,480 --> 00:05:02,960
and we would have fresh fruit salads
for breakfast
104
00:05:02,960 --> 00:05:04,840
and the idea of serving
105
00:05:04,840 --> 00:05:07,520
a bowl of Froot Loops or Coco Pops
to us
106
00:05:07,520 --> 00:05:09,400
was just completely
out of the question.
107
00:05:09,400 --> 00:05:12,560
But whenever I could go
to a friend's house
108
00:05:12,560 --> 00:05:14,840
or away on school camp
109
00:05:14,840 --> 00:05:16,600
and there was Froot Loops available,
110
00:05:16,600 --> 00:05:18,600
that was always my favourite -
111
00:05:18,600 --> 00:05:20,400
just so full of sugar!
112
00:05:20,400 --> 00:05:23,680
This was a real, real treat for me.
113
00:05:23,680 --> 00:05:26,200
So today I'm gonna be using
the Froot Loops
114
00:05:26,200 --> 00:05:29,040
and I'm gonna be making
some pop-tarts.
115
00:05:29,040 --> 00:05:32,320
But I'm gonna convert them into
a pop-tart cereal.
116
00:05:32,320 --> 00:05:35,600
Kinda like making the judges cereal
with a cereal.
117
00:05:35,600 --> 00:05:38,240
So I'm gonna be making
a shortcrust pastry
118
00:05:38,240 --> 00:05:40,120
and then I will fill that with
119
00:05:40,120 --> 00:05:41,720
a Froot Loop and white chocolate
filling.
120
00:05:41,720 --> 00:05:45,160
There's also Froot Loop-infused
icing on top.
121
00:05:45,160 --> 00:05:47,360
And then I'm gonna serve it
in a bowl, with milk.
122
00:05:47,360 --> 00:05:49,520
This will be a real special treat
for the judges.
123
00:05:49,520 --> 00:05:51,000
This is gonna be sweet and fun.
124
00:05:51,000 --> 00:05:53,120
I've not been in any
Pressure Tests so far
125
00:05:53,120 --> 00:05:55,600
and I'm really hoping
this will keep me out of it.
126
00:05:59,280 --> 00:06:01,440
I'm feeling quite confident today.
127
00:06:01,440 --> 00:06:03,760
I'm doing, um...a schnitzel.
128
00:06:03,760 --> 00:06:06,680
It's a schnitzel done with, um,
Corn Flakes.
129
00:06:06,680 --> 00:06:08,280
It's something that
back in the old days,
130
00:06:08,280 --> 00:06:10,680
me and my mates,
we'd go to the pub on a Friday
131
00:06:10,680 --> 00:06:12,160
and have that 3-hour lunch break.
132
00:06:12,160 --> 00:06:13,960
So, yeah, it's just taking me
back home again.
133
00:06:15,440 --> 00:06:18,280
I've gone with the Coco Pops today.
One of my all-time favourites.
134
00:06:18,280 --> 00:06:20,320
And I'm gonna make a little play on
135
00:06:20,320 --> 00:06:22,120
what we called Rice Krispie buns
back in Ireland
136
00:06:22,120 --> 00:06:23,920
but I think you call them
chocolate crackles here.
137
00:06:25,200 --> 00:06:26,920
So I really love rice puffs
138
00:06:26,920 --> 00:06:30,280
because I actually grew up
eating those in Zimbabwe.
139
00:06:30,280 --> 00:06:32,480
And I just thought,
what a better way
140
00:06:32,480 --> 00:06:35,160
to bring something
that I actually ate
141
00:06:35,160 --> 00:06:38,640
and make it into a phenomenal dish -
or that's my hope.
142
00:06:38,640 --> 00:06:40,760
Today I am actually making
143
00:06:40,760 --> 00:06:43,040
a salted caramel mousse
144
00:06:43,040 --> 00:06:46,200
with a peanut praline centre
145
00:06:46,200 --> 00:06:50,320
and I'm doing a Rice Krispie base
on the bottom for texture.
146
00:06:50,320 --> 00:06:51,320
(GIGGLES)
147
00:06:52,680 --> 00:06:54,400
MELISSA: Fun day. Nostalgia.
148
00:06:54,400 --> 00:06:57,280
What a wonderful inspiration point
to create some fun dishes,
149
00:06:57,280 --> 00:06:58,760
some dishes with meaning.
150
00:06:58,760 --> 00:07:00,200
Fun!
Fun!
151
00:07:00,200 --> 00:07:02,600
If I was in this challenge today,
152
00:07:02,600 --> 00:07:05,120
I think, you know, Weet-Bix
is big with my son Alfie.
153
00:07:05,120 --> 00:07:07,200
He's not five yet
and he's already having four.
154
00:07:07,200 --> 00:07:08,760
What?!
Four Weet-Bix.
155
00:07:08,760 --> 00:07:11,520
As a little tribute to my son,
I would make
156
00:07:11,520 --> 00:07:13,280
an onion tarte tatin
157
00:07:13,280 --> 00:07:15,160
but I would use the Weet-Bix
158
00:07:15,160 --> 00:07:17,160
to make a flour
to make a rough puff.
159
00:07:17,160 --> 00:07:19,440
Ohh! What about you?
160
00:07:19,440 --> 00:07:21,760
I'd do, like,
a corn custard dessert.
161
00:07:21,760 --> 00:07:24,040
With the Corn Flakes.
Yeah. Yeah.
162
00:07:24,040 --> 00:07:27,000
I would go savoury.
I'd use the Rice Bubbles
163
00:07:27,000 --> 00:07:28,960
and I would make honey king prawns,
164
00:07:28,960 --> 00:07:31,720
but I'd use the Rice Bubbles
as the coating
165
00:07:31,720 --> 00:07:33,360
because they'd be
super crunchy and puffy
166
00:07:33,360 --> 00:07:34,840
and take up the glaze.
167
00:07:34,840 --> 00:07:38,280
When nostalgia is done right
in this kitchen,
168
00:07:38,280 --> 00:07:40,880
it can produce some of
the best food we've ever seen.
169
00:07:40,880 --> 00:07:42,520
Should we go see
what they're cooking?
170
00:07:42,520 --> 00:07:43,680
Fun!
Fun!
171
00:07:46,960 --> 00:07:48,920
So I just picked the Coco Pops.
172
00:07:48,920 --> 00:07:52,080
We have the same...
the same Coco Pops back home.
173
00:07:52,080 --> 00:07:55,480
I just love it.
Like, that's my childhood in a bowl.
174
00:07:55,480 --> 00:07:57,960
I think food has the ability to
175
00:07:57,960 --> 00:08:00,760
transport you to a different time
of your life.
176
00:08:00,760 --> 00:08:04,200
The Coco Pops really reminds me of
Sunday mornings,
177
00:08:04,200 --> 00:08:07,360
getting Coco Pops and just watching
cartoons when I was a kid
178
00:08:07,360 --> 00:08:08,840
with my sister.
179
00:08:08,840 --> 00:08:10,520
I'm originally from Venezuela.
180
00:08:10,520 --> 00:08:13,560
I grew up, you know, in the kitchen
with my mom and my grandma
181
00:08:13,560 --> 00:08:16,080
always, you know, baking pastries
182
00:08:16,080 --> 00:08:18,000
like eclairs or cream puffs.
183
00:08:18,000 --> 00:08:20,440
The dish I have in mind
is actually gonna be hitting
184
00:08:20,440 --> 00:08:23,920
nostalgia, for me, in two senses.
185
00:08:25,240 --> 00:08:27,000
Antonio.
Hey, guys.
186
00:08:27,000 --> 00:08:28,800
I reckon this challenge
is kinda made for you.
187
00:08:28,800 --> 00:08:30,600
I'm really excited about this one.
188
00:08:30,600 --> 00:08:33,840
I'm gonna be making
a creme pat Coco Pops eclair.
189
00:08:33,840 --> 00:08:35,520
Wow!
Um...
190
00:08:35,520 --> 00:08:37,960
Can I just taste it?
I've never had Coco Pops before.
191
00:08:37,960 --> 00:08:39,680
Yeah?
I just thought I'd try them.
192
00:08:39,680 --> 00:08:41,160
He is such a liar.
193
00:08:41,160 --> 00:08:43,400
But anyway.
You can have a bit there.
194
00:08:43,400 --> 00:08:45,040
He can do...
I'll get you a spoon.
195
00:08:45,040 --> 00:08:46,520
He can do what he needs to.
196
00:08:46,520 --> 00:08:49,120
Do you go crunchy on your cereal
or soggy?
197
00:08:49,120 --> 00:08:50,600
Crunchy, man.
Yeah.
198
00:08:50,600 --> 00:08:52,440
So dig in.
All about texture.
199
00:08:52,440 --> 00:08:54,240
Oh, thanks.
200
00:08:54,240 --> 00:08:56,840
And so we've got choux pastry
201
00:08:56,840 --> 00:08:58,600
in the shape of an eclair.
202
00:08:58,600 --> 00:09:00,320
Coco Pop creme pat.
Yep.
203
00:09:00,320 --> 00:09:01,800
I might do...
204
00:09:01,800 --> 00:09:04,320
Instead of piping it,
I'm gonna cut a rectangle
205
00:09:04,320 --> 00:09:07,000
and then push the crunchy layer
inside the eclair.
206
00:09:07,000 --> 00:09:08,560
Solid concept. Good luck.
207
00:09:08,560 --> 00:09:10,040
Thank you, guys.
Good luck, mate!
208
00:09:10,040 --> 00:09:11,560
Thanks for the Coco Pops.
No worries!
209
00:09:11,560 --> 00:09:14,560
I'm hoping when the judges
bite into the eclair,
210
00:09:14,560 --> 00:09:16,840
that they really get
a hit of the Coco Pops,
211
00:09:16,840 --> 00:09:18,600
so it needs to be really prominent.
212
00:09:18,600 --> 00:09:20,080
So far, so good!
213
00:09:25,600 --> 00:09:28,200
Ah! Whoa there, cowboy!
214
00:09:29,800 --> 00:09:31,280
Ooh!
215
00:09:31,280 --> 00:09:32,960
Really excited for this challenge.
216
00:09:32,960 --> 00:09:34,640
I'm using Corn Flakes.
217
00:09:34,640 --> 00:09:36,600
This reminds me of when I was little.
218
00:09:36,600 --> 00:09:39,000
We used to always have Corn Flakes
and Weet-Bix in our house
219
00:09:39,000 --> 00:09:40,480
and I was the Corn Flake kid.
220
00:09:40,480 --> 00:09:43,040
Nostalgia is a big part
of my cooking.
221
00:09:43,040 --> 00:09:45,000
It is about people
and it's about memories.
222
00:09:45,000 --> 00:09:47,720
That's actually what I'm gonna
bring into my dish today.
223
00:09:47,720 --> 00:09:49,920
I'm just channelling that joy.
224
00:09:51,080 --> 00:09:53,520
Cath, you've been infusing
Corn Flakes...
225
00:09:53,520 --> 00:09:54,520
I have!
226
00:09:54,520 --> 00:09:56,520
..into an anglaise
for your ice cream.
227
00:09:56,520 --> 00:09:58,240
Yeah.
What's the dish, though?
228
00:09:58,240 --> 00:09:59,720
So it's, um...
229
00:09:59,720 --> 00:10:01,200
I remember growing up,
in the winter,
230
00:10:01,200 --> 00:10:03,600
I used to warm up milk
to put on my Corn Flakes,
231
00:10:03,600 --> 00:10:05,080
and it was a completely
different flavour.
232
00:10:05,080 --> 00:10:06,560
Yes, it is!
233
00:10:06,560 --> 00:10:08,120
So that's where it's
coming from today.
234
00:10:08,120 --> 00:10:12,320
So I've warmed the milk, steeped
the Corn Flakes to get that flavour.
235
00:10:12,320 --> 00:10:13,800
So I'm doing an ice cream.
236
00:10:13,800 --> 00:10:17,800
I'm going to do...maybe
a crumb for underneath.
237
00:10:17,800 --> 00:10:19,560
A salted caramel.
OK.
238
00:10:19,560 --> 00:10:22,600
I love the idea of
a cereal-infused milk ice cream.
239
00:10:22,600 --> 00:10:24,960
Do you? Yeah.
It's a great basis for something.
240
00:10:24,960 --> 00:10:27,360
Put all of your love
and all of your memories into it.
241
00:10:27,360 --> 00:10:28,680
Love it.
Thank you.
242
00:10:28,680 --> 00:10:32,040
I want just a lovely,
creamy ice cream
243
00:10:32,040 --> 00:10:34,640
with a hint of that warm feeling
244
00:10:34,640 --> 00:10:37,560
of that warm milk
in that Corn Flakes.
245
00:10:40,120 --> 00:10:42,280
How you going, bro? Alright?
Good, bro.
246
00:10:42,280 --> 00:10:46,560
I'm only 24,
so I'm still a spring chicken.
247
00:10:46,560 --> 00:10:48,520
I don't have to think back too far
248
00:10:48,520 --> 00:10:50,000
for nostalgia.
249
00:10:50,000 --> 00:10:51,480
Let's get this show on the road.
250
00:10:51,480 --> 00:10:53,560
Compared to Robbie who, you know,
251
00:10:53,560 --> 00:10:55,080
he probably has to think back, like,
252
00:10:55,080 --> 00:10:56,960
a good 70 or 80 years.
253
00:10:56,960 --> 00:10:59,680
So I'm excited about
this Mystery Box.
254
00:11:00,680 --> 00:11:02,560
I've always loved Weet-Bix
with honey
255
00:11:02,560 --> 00:11:06,840
and still to this day, I smash,
like, a good 8-10 Weet-Bix.
256
00:11:06,840 --> 00:11:09,240
And sometimes I have
Weet-Bix for dinner.
257
00:11:09,240 --> 00:11:11,680
(LAUGHS) I love Weet-Bix.
258
00:11:11,680 --> 00:11:13,320
(LAUGHS)
259
00:11:13,320 --> 00:11:16,960
Growing up as a kid, I'd get
a bowl of cereal in the morning.
260
00:11:16,960 --> 00:11:19,400
On the way to school,
I'd grab a muffin or something.
261
00:11:19,400 --> 00:11:20,960
I'd do a double breakfast!
262
00:11:20,960 --> 00:11:24,720
So today I'm gonna combine
my two breakfast favourites.
263
00:11:24,720 --> 00:11:25,880
Declan.
Declan.
264
00:11:25,880 --> 00:11:27,760
Gents, how are we?
Are you making muffins?
265
00:11:27,760 --> 00:11:29,800
Yeah, so, um, breakfast cereal.
Yep?
266
00:11:29,800 --> 00:11:31,840
And then breakfast muffins.
267
00:11:31,840 --> 00:11:33,440
I love muffins.
268
00:11:33,440 --> 00:11:36,480
So I'm gonna do three different
breakfast muffins for you today.
269
00:11:36,480 --> 00:11:39,400
I'm gonna do banoffee
Corn Flake muffin.
270
00:11:39,400 --> 00:11:43,920
A chocolate Coco Pops muffin
with a berry compote.
271
00:11:43,920 --> 00:11:45,720
And a Weet-Bix raisin muffin.
272
00:11:45,720 --> 00:11:48,400
So, what stops your muffins
from going dry?
273
00:11:50,160 --> 00:11:51,360
Um...
274
00:11:54,160 --> 00:11:55,400
Um...
275
00:11:58,360 --> 00:12:01,080
I've never put cereals into
a muffin batter before.
276
00:12:02,200 --> 00:12:05,600
And I didn't think about
what it would do to my muffin mix.
277
00:12:05,600 --> 00:12:06,800
Um...
278
00:12:06,800 --> 00:12:09,160
Yeah, I'm ner...nervous.
279
00:12:22,320 --> 00:12:23,560
Um...
280
00:12:24,720 --> 00:12:28,520
I've never put cereals
into a muffin batter before
281
00:12:28,520 --> 00:12:32,120
and I didn't think about
what it would do to my muffin mix.
282
00:12:32,120 --> 00:12:35,520
Um, yeah, I'm ner...nervous.
283
00:12:37,240 --> 00:12:38,560
Um...
284
00:12:40,000 --> 00:12:41,800
Declan's making it,
so it's gonna be...
285
00:12:41,800 --> 00:12:44,120
Declan's making it.
Yeah, it's gonna be special.
286
00:12:44,120 --> 00:12:47,000
Declan's the name
and muffins are my game.
287
00:12:47,000 --> 00:12:48,240
(LAUGHS)
Sounds like it.
288
00:12:48,240 --> 00:12:50,400
Yeah, that's it. Thanks, guys.
Alright, mate. Good luck.
289
00:12:50,400 --> 00:12:52,720
A lot's riding on my muffins today.
290
00:12:52,720 --> 00:12:55,520
I don't wanna be in
the Pressure Test tomorrow.
291
00:12:55,520 --> 00:12:59,520
So I'm gonna add more milk
and butter to the batter
292
00:12:59,520 --> 00:13:03,040
and I hope that makes the muffins
nice and moist.
293
00:13:03,040 --> 00:13:06,640
So fingers crossed that
this works out for me.
294
00:13:06,640 --> 00:13:09,400
Just wanna make a good dish today.
295
00:13:09,400 --> 00:13:10,720
Oh!
296
00:13:10,720 --> 00:13:12,480
Froot Loop in my eye!
297
00:13:12,480 --> 00:13:14,600
I really like the theme of nostalgia.
298
00:13:14,600 --> 00:13:17,720
This challenge really feels like
it's meant to be full of
299
00:13:17,720 --> 00:13:20,400
that sort of childlike wonderment
and fun.
300
00:13:20,400 --> 00:13:23,200
And the most fun cereal
is Froot Loops.
301
00:13:23,200 --> 00:13:26,680
Like, in terms of colour and flavour
and nostalgia - Froot Loops.
302
00:13:26,680 --> 00:13:28,080
JOCK: Adi.
Hi, gents.
303
00:13:28,080 --> 00:13:29,680
How are ya?
I'm good. How are you?
304
00:13:29,680 --> 00:13:31,480
What have you got there?
I'm doing a cake.
305
00:13:31,480 --> 00:13:33,280
I wanna kinda play on
that fun of, like,
306
00:13:33,280 --> 00:13:35,040
the milk at the bottom of the bowl
307
00:13:35,040 --> 00:13:38,000
So just the idea of
steeping a cake in milk
308
00:13:38,000 --> 00:13:39,520
so that you get that flavour.
309
00:13:39,520 --> 00:13:42,040
I've got, obviously,
Froot Loops in my sponge.
310
00:13:42,040 --> 00:13:45,480
I've got Froot Loops in my milk.
I've got Froot Loops in my custard.
311
00:13:45,480 --> 00:13:47,880
Got Froot Loops comin' out my ears.
312
00:13:47,880 --> 00:13:50,600
Great! I think it sounds like
a really fun idea
313
00:13:50,600 --> 00:13:52,080
and that was the idea of today.
314
00:13:52,080 --> 00:13:53,720
Yeah.
We wanted you all to have fun.
315
00:13:53,720 --> 00:13:55,200
I'm hoping we can nail it.
316
00:13:55,200 --> 00:13:56,760
Obviously I'm not really
a dessert queen,
317
00:13:56,760 --> 00:13:58,360
but I have been really practising.
318
00:13:58,360 --> 00:13:59,840
I'm excited about this.
Thank you!
319
00:13:59,840 --> 00:14:01,080
Thanks, guys.
Good luck.
320
00:14:01,080 --> 00:14:02,760
See ya.
No worries! 'Bye.
321
00:14:02,760 --> 00:14:05,440
Pretty nervous.
I tasted my batter for the sponge.
322
00:14:05,440 --> 00:14:07,920
It's lovely, it's Froot Loopy,
it's gonna be light.
323
00:14:07,920 --> 00:14:11,120
I'll soak it in the Froot Loop milk
so it'll just be like, you know,
324
00:14:11,120 --> 00:14:14,480
all the good bits of the cereal
and in cake form.
325
00:14:14,480 --> 00:14:17,280
I really wanna do well today.
I don't wanna be in the bottom.
326
00:14:17,280 --> 00:14:18,760
If this dish doesn't save me,
327
00:14:18,760 --> 00:14:20,960
I will never eat a Froot Loop again.
(LAUGHS)
328
00:14:22,440 --> 00:14:23,440
Oop!
329
00:14:25,920 --> 00:14:27,840
So, Nostalgia Week - this is great.
330
00:14:27,840 --> 00:14:31,240
Food has the power to take you back
to times and places.
331
00:14:31,240 --> 00:14:33,440
And I'm thinking about things
that remind me,
332
00:14:33,440 --> 00:14:34,920
I guess, of my childhood.
333
00:14:34,920 --> 00:14:36,520
The first thing that came to mind is
334
00:14:36,520 --> 00:14:38,520
we used to eat a lot of sadza
growing up.
335
00:14:38,520 --> 00:14:40,800
Like, that's the one thing
that was staple in our house.
336
00:14:42,200 --> 00:14:45,160
So sadza is a maize-meal-based dish.
337
00:14:45,160 --> 00:14:47,040
Mum would dish it up on a plate
338
00:14:47,040 --> 00:14:49,480
and then she'd dish up, like,
our vegetables, our greens
339
00:14:49,480 --> 00:14:51,480
and then a separate plate
with our meat on it.
340
00:14:51,480 --> 00:14:53,240
And we'd all sit down on the floor
341
00:14:53,240 --> 00:14:55,040
and we'd all share
out of the same plate.
342
00:14:55,040 --> 00:14:57,240
So it just reminds me of
when I was a kid
343
00:14:57,240 --> 00:14:59,560
and having my siblings next to me
when we're eating.
344
00:14:59,560 --> 00:15:02,560
So we're gonna go savoury
and put up a dish
345
00:15:02,560 --> 00:15:04,840
with elements from my childhood
346
00:15:04,840 --> 00:15:09,080
and then just re-create it
in a new way featuring cereal.
347
00:15:09,080 --> 00:15:11,440
G'day, Ralph. What's going on?
G'day.
348
00:15:11,440 --> 00:15:13,680
Savoury!
Yeah, yeah. We've gone savoury.
349
00:15:13,680 --> 00:15:15,520
Yeah, I'm going mashed potatoes
as well
350
00:15:15,520 --> 00:15:18,000
purely because, like, comfort food
and memories of sadza,
351
00:15:18,000 --> 00:15:19,920
sometimes I used to think
it WAS mashed potatoes,
352
00:15:19,920 --> 00:15:22,440
so I thought what better way than
to actually get mashed potatoes?
353
00:15:22,440 --> 00:15:23,720
Awesome.
OK.
354
00:15:23,720 --> 00:15:26,120
Pork. I see you've got these.
What are these, Corn Flakes?
355
00:15:26,120 --> 00:15:28,920
These are Corn Flakes. I've got
a bit of parmesan in there as well.
356
00:15:28,920 --> 00:15:31,440
And then we're gonna get that
kinda going like a schnitzel.
357
00:15:31,440 --> 00:15:33,000
Have you done this before?
358
00:15:34,000 --> 00:15:36,920
There's probably a bit of
fair warning required in
359
00:15:36,920 --> 00:15:41,280
making sure that the pork is cooked,
particularly around the bone,
360
00:15:41,280 --> 00:15:42,640
without burning...
361
00:15:42,640 --> 00:15:44,120
The Corn Flakes.
..the Corn Flakes.
362
00:15:44,120 --> 00:15:46,960
Particularly now that
you've got parmesan in it.
363
00:15:46,960 --> 00:15:48,880
You're gonna have to
stand and watch it.
364
00:15:48,880 --> 00:15:51,200
Yep. OK. Yep, yep, yep.
Know what I mean?
365
00:15:51,200 --> 00:15:53,680
Biggest concern is the actual cook
of the pork
366
00:15:53,680 --> 00:15:56,640
given that I've never cooked with
Corn Flakes and parmesan
367
00:15:56,640 --> 00:15:59,840
and I don't know how it's gonna
actually fry.
368
00:15:59,840 --> 00:16:02,280
Alright, so, watch this.
369
00:16:02,280 --> 00:16:05,080
I don't wanna burn the outside
and not cook the inside of it.
370
00:16:05,080 --> 00:16:07,560
So...little bit nervous about that.
371
00:16:08,840 --> 00:16:12,600
Believe me, I'm cereal -
you have 40 minutes to go!
372
00:16:12,600 --> 00:16:14,600
(JOCK AND ANDY
CHEER AND APPLAUD)
373
00:16:14,600 --> 00:16:16,120
That's an Antonio joke.
374
00:16:16,120 --> 00:16:17,840
(LAUGHS)
375
00:16:17,840 --> 00:16:19,920
Rhiannon! What are you cooking?
376
00:16:19,920 --> 00:16:21,640
I've got a vanilla-bean ice cream,
377
00:16:21,640 --> 00:16:24,400
I've got a Coco Pop-topped brownie,
378
00:16:24,400 --> 00:16:26,720
a chilli raspberry coulis.
379
00:16:26,720 --> 00:16:28,720
And is it, like,
loaded with Coco Pops?
380
00:16:28,720 --> 00:16:30,640
So, like, the whole top
is Coco Pops.
381
00:16:30,640 --> 00:16:33,880
Today I'm gonna do, like,
a Corn Flake ice cream.
382
00:16:33,880 --> 00:16:36,200
My favourite part of the cereal
is when you've finished
383
00:16:36,200 --> 00:16:39,360
and you've still got, like,
you know, a cup of milk left
384
00:16:39,360 --> 00:16:41,080
and it's just absorbed
all the flavour.
385
00:16:41,080 --> 00:16:43,600
So that's what I really wanted
to get with the ice cream.
386
00:16:43,600 --> 00:16:44,760
Malissa!
387
00:16:44,760 --> 00:16:47,560
Hello!
Hi! What's the dish?
388
00:16:47,560 --> 00:16:50,600
So I'm gonna do a spicy fried
chicken crumbed in rice puffs.
389
00:16:50,600 --> 00:16:52,640
Let's have fun today!
Let's do something different.
390
00:16:52,640 --> 00:16:55,320
Love it.
I'm just making ice cream.
391
00:16:55,320 --> 00:16:58,800
Gonna use the cereal milk from the
Coco Pops, so it'll be chocolatey.
392
00:16:58,800 --> 00:17:01,000
This is the first ice cream
I've made in the competition,
393
00:17:01,000 --> 00:17:02,600
so gonna be a bit of a test.
394
00:17:02,600 --> 00:17:05,080
Hopefully it works really well
and the judges love it.
395
00:17:05,080 --> 00:17:06,440
Alice.
Hi!
396
00:17:06,440 --> 00:17:09,040
Word on the street is that you're
doing some giant Froot Loop thing.
397
00:17:09,040 --> 00:17:10,520
Yeah. Froot Loop parfait.
Yum!
398
00:17:10,520 --> 00:17:13,120
With a hole in the middle
so it looks like a Froot Loop.
399
00:17:13,120 --> 00:17:15,080
Yes.
I never had cereal as a kid.
400
00:17:15,080 --> 00:17:17,080
And I kind of envied
all the kids that did.
401
00:17:17,080 --> 00:17:19,400
Right!
It was congee all the way.
402
00:17:19,400 --> 00:17:22,000
Mine was, like, Weet-Bix
every day of the week.
403
00:17:22,000 --> 00:17:23,560
Yeah.
Trust me, it gets old.
404
00:17:23,560 --> 00:17:25,760
Not as old as porridge,
I can tell you.
405
00:17:25,760 --> 00:17:27,240
I'm digging this.
Good luck.
406
00:17:27,240 --> 00:17:28,280
Thanks.
407
00:17:33,000 --> 00:17:34,480
Right, this is done.
408
00:17:34,480 --> 00:17:37,080
Corn Flake ice cream
is in the freezer.
409
00:17:37,080 --> 00:17:39,840
And I've just made some toffee.
410
00:17:39,840 --> 00:17:41,320
It's good. OK.
411
00:17:41,320 --> 00:17:44,480
I'm feeling good in this cook.
My ice cream's beautiful.
412
00:17:44,480 --> 00:17:49,000
I love it - it's just that
warm and fuzzy feeling of me
413
00:17:49,000 --> 00:17:51,440
having my Corn Flakes
as a youngster.
414
00:17:51,440 --> 00:17:55,080
But now I'm thinking the ice cream's
gonna be quite sweet.
415
00:17:55,080 --> 00:17:57,040
The toffee's quite sweet.
416
00:17:57,040 --> 00:18:00,960
So I think that I need a fresh
element to go with the dish.
417
00:18:00,960 --> 00:18:02,440
Quick, quick, quick!
418
00:18:02,440 --> 00:18:04,360
I quickly run back into the pantry
419
00:18:04,360 --> 00:18:07,880
and I see some beautiful
fresh strawberries.
420
00:18:07,880 --> 00:18:09,000
Ooh!
421
00:18:09,000 --> 00:18:12,080
In winter, I would have warm milk
on my Corn Flakes.
422
00:18:13,680 --> 00:18:16,040
Then in summer, I'd have Corn Flakes
with strawberry.
423
00:18:16,040 --> 00:18:18,320
I think I might just
do a little pickle.
424
00:18:19,720 --> 00:18:23,600
My initial thought was based on my
winter experience with Corn Flakes
425
00:18:23,600 --> 00:18:25,520
but having that strawberry element,
426
00:18:25,520 --> 00:18:27,960
it's now summer and winter
Corn Flakes.
427
00:18:29,360 --> 00:18:31,040
I'm having a good time!
428
00:18:37,600 --> 00:18:39,240
ROBBIE: Dec, where'd you find that...
429
00:18:39,240 --> 00:18:41,280
You know, the thing that
pushes...potato thing.
430
00:18:41,280 --> 00:18:43,160
What's that called?
Yeah, I'll come with you.
431
00:18:43,160 --> 00:18:45,160
Come with me, bro.
432
00:18:49,400 --> 00:18:51,440
That thing?
Oh, yeah. That's it.
433
00:18:51,440 --> 00:18:53,080
Yeah?
Thank you. Thank you, brother.
434
00:18:58,920 --> 00:19:00,400
Oh, come on!
435
00:19:00,400 --> 00:19:02,520
RUE: Oh, my God!
436
00:19:02,520 --> 00:19:06,160
I'm making Froot Loop
pop-tart cereal.
437
00:19:06,160 --> 00:19:09,000
The concept is I'm gonna
take a pop-tart,
438
00:19:09,000 --> 00:19:10,680
shrink it down to cereal size
439
00:19:10,680 --> 00:19:13,240
and fill it with Froot Loop filling.
440
00:19:13,240 --> 00:19:16,520
I want them to look
just like a bowl of fun.
441
00:19:16,520 --> 00:19:18,480
Grace.
Hi!
442
00:19:18,480 --> 00:19:20,280
G'day, Grace.
How are you doing?
443
00:19:20,280 --> 00:19:22,800
I'm so good!
Are you high on cereal as well?
444
00:19:22,800 --> 00:19:24,160
Apparently! (GIGGLES)
445
00:19:24,160 --> 00:19:26,240
Froot Loop... You've gone loopy?
446
00:19:26,240 --> 00:19:28,960
I've gone loopy!
What are you doing?
447
00:19:28,960 --> 00:19:32,880
I'm making a pop-tart
Froot-filled Froot...
448
00:19:35,440 --> 00:19:36,880
Let's start that again.
449
00:19:36,880 --> 00:19:38,480
You ARE high on Froot Loops,
aren't you?
450
00:19:38,480 --> 00:19:40,680
I was never allowed this
when I was a kid -
451
00:19:40,680 --> 00:19:42,160
and this is probably why.
452
00:19:42,160 --> 00:19:43,280
So I...
(LAUGHS)
453
00:19:43,280 --> 00:19:44,800
I, um...
(LAUGHS)
454
00:19:44,800 --> 00:19:46,120
My God!
Yeah, you are...
455
00:19:46,120 --> 00:19:47,960
We're getting no sense
out of you at all.
456
00:19:47,960 --> 00:19:50,960
I'd like to get some sort of sense,
'cause I don't know how this is...
457
00:19:50,960 --> 00:19:52,640
I don't really know what it is.
458
00:19:54,000 --> 00:19:56,000
I'm a little bit thrown
that they don't get it.
459
00:19:56,000 --> 00:19:57,640
It's a bowl of cereal, but...
460
00:19:57,640 --> 00:19:59,200
So you know, like, pop-tarts.
Yes.
461
00:19:59,200 --> 00:20:00,200
Mini.
462
00:20:00,200 --> 00:20:01,760
I feel like in my head,
463
00:20:01,760 --> 00:20:03,520
that this was pretty simple.
464
00:20:03,520 --> 00:20:06,440
I have absolutely no idea
what this is gonna look like.
465
00:20:06,440 --> 00:20:08,640
It's a bowl of cereal.
Like, just a bowl of cereal.
466
00:20:08,640 --> 00:20:10,760
But you said 'pop-tarts'.
You just said 'pop-tart'.
467
00:20:10,760 --> 00:20:12,600
Yeah! It's gonna be
in a bowl with milk.
468
00:20:12,600 --> 00:20:15,040
But I think at this stage
I've had, like,
469
00:20:15,040 --> 00:20:16,560
four bowls of cereal
470
00:20:16,560 --> 00:20:20,760
so I'm just, like, struggling
to tell them what I'm making.
471
00:20:20,760 --> 00:20:22,960
So honey gets drizzled over the top,
milk on the side.
472
00:20:22,960 --> 00:20:24,520
And then...that's how we do it?
473
00:20:24,520 --> 00:20:26,520
Yeah. (GIGGLES)
Wow.
474
00:20:26,520 --> 00:20:28,120
I'll just see you
at the tasting table.
475
00:20:28,120 --> 00:20:30,520
Yeah, see you up the front!
See you at the tasting table.
476
00:20:30,520 --> 00:20:32,440
So I hope the judges like it.
477
00:20:32,440 --> 00:20:34,240
(LAUGHS)
She's high as a kite!
478
00:20:34,240 --> 00:20:35,600
(LAUGHS)
479
00:20:46,920 --> 00:20:49,600
Straight up here, 15 minutes to go!
480
00:20:49,600 --> 00:20:51,080
JOCK: Come on!
MELISSA: Come on!
481
00:20:52,240 --> 00:20:54,400
THEO: My ice cream's taking forever.
482
00:20:58,520 --> 00:21:00,040
DECLAN: Good, though.
483
00:21:05,600 --> 00:21:07,200
Ohh, that looks good.
484
00:21:07,200 --> 00:21:08,920
This is my praline.
485
00:21:08,920 --> 00:21:10,640
Um, I've done my glaze.
486
00:21:10,640 --> 00:21:13,760
This is actually what goes
on top of my little mousse.
487
00:21:13,760 --> 00:21:16,120
I have done my salted caramel.
488
00:21:16,120 --> 00:21:19,200
I have done my chocolate
for the mousse. It's in the fridge.
489
00:21:19,200 --> 00:21:21,600
Chocolate needs to chill,
then I can fold it into the cream,
490
00:21:21,600 --> 00:21:23,080
pop it in the mould.
491
00:21:23,080 --> 00:21:25,200
I still have so much to do!
492
00:21:25,200 --> 00:21:28,000
Hey, Phil.
Hey, Melissa.
493
00:21:28,000 --> 00:21:29,880
How are you travelling?
I'm good.
494
00:21:29,880 --> 00:21:32,520
I've got my Coco Pop biscuit,
which is gonna be the base.
495
00:21:32,520 --> 00:21:34,320
And I've made a Coco Pop parfait
496
00:21:34,320 --> 00:21:36,160
which is gonna look like
the chocolate crackles.
497
00:21:36,160 --> 00:21:37,160
Lovely!
498
00:21:37,160 --> 00:21:38,960
Then on top I've got
some green Chantilly cream.
499
00:21:38,960 --> 00:21:39,960
OK, yep.
500
00:21:39,960 --> 00:21:42,160
And I've got some Davidson plum
raspberry gel as well.
501
00:21:42,160 --> 00:21:44,560
OK, so some sharp elements there
to contrast all of that sweetness.
502
00:21:44,560 --> 00:21:46,040
Bit of acidity.
503
00:21:46,040 --> 00:21:47,640
What would baby Phil think
about this dish?
504
00:21:47,640 --> 00:21:50,080
He probably wouldn't be too keen
on the fruit side of things.
505
00:21:50,080 --> 00:21:52,280
Be like, "Just give me that
chocolate, give me that sugar."
506
00:21:52,280 --> 00:21:54,880
I've got my parfait done
and I've got one last element to do,
507
00:21:54,880 --> 00:21:56,360
which is the passionfruit caramel.
508
00:21:56,360 --> 00:21:58,560
I'm hoping the fact that
it looks like a Froot Loop
509
00:21:58,560 --> 00:22:01,160
is gonna be enough, but we'll see -
the proof is in the tasting.
510
00:22:02,320 --> 00:22:03,800
I'm gonna fry a schnitzel.
511
00:22:03,800 --> 00:22:06,080
The potatoes,
I'm gonna make mashed potato
512
00:22:06,080 --> 00:22:08,400
rolled in Corn Flakes, just fry 'em.
513
00:22:08,400 --> 00:22:10,640
Little balls on the side
with a salad.
514
00:22:10,640 --> 00:22:12,400
Hopefully that does the trick.
515
00:22:15,960 --> 00:22:18,200
I'm making Froot Loop cake.
516
00:22:18,200 --> 00:22:20,880
The style of a tres leches cake
where they soak it in milk
517
00:22:20,880 --> 00:22:22,760
and then they assemble it.
518
00:22:22,760 --> 00:22:25,360
I've not really done desserts
in this kitchen before,
519
00:22:25,360 --> 00:22:28,200
so I'm nervous,
but my sponge looks good.
520
00:22:29,560 --> 00:22:32,880
I've got this really soft, creamy,
tasty creme legere,
521
00:22:32,880 --> 00:22:35,560
and I'm starting to assemble
this beautiful cake.
522
00:22:35,560 --> 00:22:37,240
I'm gonna do, like, three layers
523
00:22:37,240 --> 00:22:39,080
and then I'll top it
with creme legere.
524
00:22:40,080 --> 00:22:42,520
Oh, man. Milk.
525
00:22:44,760 --> 00:22:46,560
I was stacking my cake up
and I realised
526
00:22:46,560 --> 00:22:48,160
I'd forgotten
to steep it in the milk,
527
00:22:48,160 --> 00:22:50,160
which was the whole point
of this bloody cake, so...
528
00:22:50,160 --> 00:22:53,400
This is a stupid mistake.
529
00:22:53,400 --> 00:22:55,640
I had such a clear idea of, like,
530
00:22:55,640 --> 00:22:58,240
this beautiful tres leches-style cake
531
00:22:58,240 --> 00:23:02,680
Now I'm scraping the creme legere off
the cake that I've already used
532
00:23:02,680 --> 00:23:06,080
and then I get my spoon and the milk
and I start pouring it on.
533
00:23:06,080 --> 00:23:07,560
(WHISPERS) It's such a mess.
534
00:23:07,560 --> 00:23:09,600
I don't think I've added
too much milk,
535
00:23:09,600 --> 00:23:11,080
but enough that you can taste it,
536
00:23:11,080 --> 00:23:12,880
and then I start reassembling it.
537
00:23:14,280 --> 00:23:18,280
I just hope that the flavour of the
Froot Loop milk is strong enough.
538
00:23:21,880 --> 00:23:23,560
Looking very good.
539
00:23:24,560 --> 00:23:26,280
The mashed potatoes,
it's looking great.
540
00:23:26,280 --> 00:23:30,480
The mint sauce, it tastes delicious.
And it's time to cook the pork.
541
00:23:31,680 --> 00:23:33,680
'Cause before - I've never
made a crusted pork before.
542
00:23:33,680 --> 00:23:35,920
And I've never made it
with Corn Flakes.
543
00:23:35,920 --> 00:23:38,200
So the risk is that
I'm gonna cook it
544
00:23:38,200 --> 00:23:41,000
and burn the Corn Flakes
while I'm cooking the pork.
545
00:23:41,000 --> 00:23:42,960
I need to get the perfect cook
on this.
546
00:23:45,720 --> 00:23:48,120
You have to be careful, 'cause
obviously there's a bone in it
547
00:23:48,120 --> 00:23:49,680
and that affects the cooking time.
548
00:23:49,680 --> 00:23:51,160
Playing with a bit of fire,
549
00:23:51,160 --> 00:23:54,760
because you can't cut the pork chop
open to see how well it is.
550
00:23:54,760 --> 00:23:56,640
The risk is that I'm gonna cook it
551
00:23:56,640 --> 00:23:58,800
and burn the Corn Flakes
while I'm cooking the pork.
552
00:23:58,800 --> 00:24:00,640
So I've just gotta find
the balance of heat
553
00:24:00,640 --> 00:24:02,440
and I guess just watch it
and make sure
554
00:24:02,440 --> 00:24:04,080
I can get that
perfectly cooked pork.
555
00:24:08,840 --> 00:24:10,960
There is no time to hit
the snooze button.
556
00:24:10,960 --> 00:24:13,000
You have nine minutes to go!
557
00:24:13,000 --> 00:24:14,480
JOCK: Nine minutes! Let's go!
558
00:24:14,480 --> 00:24:16,160
CATH: Crazy!
559
00:24:18,400 --> 00:24:20,680
MALISSA: So I feel like
I'm in the zone today.
560
00:24:20,680 --> 00:24:22,520
I'm moving very quickly,
which is good,
561
00:24:22,520 --> 00:24:25,160
and I'm leaving myself enough time
to really make sure
562
00:24:25,160 --> 00:24:27,840
my chicken is fried off perfectly.
563
00:24:27,840 --> 00:24:30,640
I'm gonna do a banana roti.
564
00:24:30,640 --> 00:24:32,680
Corn Flake ice cream in the freezer.
565
00:24:32,680 --> 00:24:34,600
And then I've just gotta
fill out these rotis.
566
00:24:35,600 --> 00:24:37,720
Yeah, I'm feeling pretty good.
I've just gotta hustle.
567
00:24:40,320 --> 00:24:42,000
Actually in control.
568
00:24:42,000 --> 00:24:44,560
And I'm bloody shocked! (LAUGHS)
569
00:24:44,560 --> 00:24:46,040
Coulis's done.
570
00:24:46,040 --> 00:24:49,800
Little sugared chillies
are done for the top.
571
00:24:49,800 --> 00:24:51,920
The brownie's super fudgey.
572
00:24:51,920 --> 00:24:53,720
The ice cream's nice and vanilla-y.
573
00:24:53,720 --> 00:24:55,520
So the flavours are there.
574
00:24:57,560 --> 00:24:59,720
Alright. The Muffin Man.
575
00:24:59,720 --> 00:25:03,560
The muffins are ready and it's time
to put these garnishes on top.
576
00:25:03,560 --> 00:25:06,520
I've just gotta work out how to pipe.
I'm not really used to this.
577
00:25:06,520 --> 00:25:08,440
My Weet-Bix raisin muffin
578
00:25:08,440 --> 00:25:10,680
has a cinnamon cream cheese on top.
579
00:25:10,680 --> 00:25:13,200
My Coco Pops berry muffin
580
00:25:13,200 --> 00:25:16,240
has a mixed-berry compote
and chocolate ganache on top.
581
00:25:16,240 --> 00:25:20,120
And my Corn Flake banoffee muffin
582
00:25:20,120 --> 00:25:22,400
has caramelised bananas,
butterscotch sauce
583
00:25:22,400 --> 00:25:24,160
and cream on top.
584
00:25:24,160 --> 00:25:27,920
I've been able to produce, you know,
three good-lookin' muffins.
585
00:25:27,920 --> 00:25:31,160
So I just hope they're nice and moist
586
00:25:31,160 --> 00:25:33,320
and they taste just
as good as they look.
587
00:25:34,720 --> 00:25:38,120
You better hurry up - you've only
got five minutes to go! Come on!
588
00:25:42,800 --> 00:25:43,960
Nice.
589
00:25:43,960 --> 00:25:46,800
They are some hefty eclairs.
(LAUGHS)
590
00:25:46,800 --> 00:25:48,920
I'm really happy with the eclairs.
591
00:25:48,920 --> 00:25:51,160
It's just a matter of
put them all together.
592
00:25:51,160 --> 00:25:55,000
The Coco Pops custard is really tasty
593
00:25:55,000 --> 00:25:57,880
and I can really see
the Coco Pops flavour in there,
594
00:25:57,880 --> 00:26:00,200
so I'm filling up my eclairs
595
00:26:00,200 --> 00:26:02,480
then putting the crunch layer on top.
596
00:26:05,280 --> 00:26:06,760
I'm doing the piping
597
00:26:06,760 --> 00:26:08,960
and some, maybe, extra Coco Pops
598
00:26:08,960 --> 00:26:11,040
for an added punch.
599
00:26:11,040 --> 00:26:13,240
Basically gonna be
an explosion of flavour
600
00:26:13,240 --> 00:26:15,040
and different textures.
601
00:26:15,040 --> 00:26:17,040
60 seconds!
602
00:26:17,040 --> 00:26:19,160
JOCK: Come on! Get it on the plate!
603
00:26:25,040 --> 00:26:27,320
(DRAMATIC MUSIC)
604
00:26:32,000 --> 00:26:33,680
RALPH: Looking very good.
605
00:26:37,720 --> 00:26:39,520
There's about a minute to go
606
00:26:39,520 --> 00:26:42,160
and I'm quickly getting the icing
on top of my pop-tarts.
607
00:26:42,160 --> 00:26:43,800
I'm coating them in the Froot Loops,
608
00:26:43,800 --> 00:26:45,840
I'm trying to put them
in the bowl nicely.
609
00:26:45,840 --> 00:26:48,600
The judges came to my bench
and were a bit confused
610
00:26:48,600 --> 00:26:51,000
but I'm hoping that they get it.
611
00:26:52,160 --> 00:26:54,360
Alright, my little Rice Krispies.
Here it is.
612
00:26:54,360 --> 00:26:57,280
JUDGES: 10, 9, 8,
613
00:26:57,280 --> 00:27:00,520
7, 6, 5,
614
00:27:00,520 --> 00:27:05,440
4, 3, 2, 1.
615
00:27:05,440 --> 00:27:07,440
That's it!
616
00:27:07,440 --> 00:27:10,120
Good job, brother!
Far out!
617
00:27:10,120 --> 00:27:11,880
Yeah, man.
Oh, man, it's hot in here!
618
00:27:13,080 --> 00:27:14,120
You OK?
Yeah.
619
00:27:14,120 --> 00:27:17,000
They look beautiful!
Yeah, they're good, aren't they?
620
00:27:18,160 --> 00:27:19,800
Um, it was a lot.
621
00:27:19,800 --> 00:27:22,440
That was my, like,
first proper dessert in the kitchen.
622
00:27:22,440 --> 00:27:23,920
Um, a bit frantic.
623
00:27:23,920 --> 00:27:26,720
And I'm plating up and I realise
I haven't steeped it in the milk,
624
00:27:26,720 --> 00:27:28,520
which was the whole bloody point
of the dish.
625
00:27:28,520 --> 00:27:30,200
But I got the milk in there.
626
00:27:30,200 --> 00:27:33,440
But look, I really like it.
Child me would have loved it.
627
00:27:33,440 --> 00:27:36,560
So hopefully it's enough. I do think
it plays on that nostalgia factor.
628
00:27:37,640 --> 00:27:39,600
I've never actually made
a crumbed pork cutlet,
629
00:27:39,600 --> 00:27:41,240
especially not with
Corn Flakes and parmesan.
630
00:27:41,240 --> 00:27:43,640
We're gonna have to wait and see
when they cut it open
631
00:27:43,640 --> 00:27:46,040
and see what it looks like -
fingers crossed it's done well.
632
00:27:55,040 --> 00:27:58,120
JOCK: Wow, what a start
to Nostalgia Week.
633
00:27:58,120 --> 00:28:01,000
First dish we'd like to taste
belongs to Antonio.
634
00:28:11,560 --> 00:28:14,440
Antonio, what was your cereal
and what did you make us?
635
00:28:14,440 --> 00:28:16,920
I picked Coco Pops
636
00:28:16,920 --> 00:28:19,560
and I made you a Coco Pops Eclair.
637
00:28:19,560 --> 00:28:22,720
I went in for a creme pat
with the Coco Pops
638
00:28:22,720 --> 00:28:24,200
then a crunchy layer in the middle
639
00:28:24,200 --> 00:28:26,520
and, um, crackling on top
640
00:28:26,520 --> 00:28:30,200
for the eclair
with a little bit of the Coco Pops.
641
00:28:30,200 --> 00:28:32,200
They turned a bit chunky,
like me, so...
642
00:28:32,200 --> 00:28:34,240
(LAUGHS)
643
00:29:02,560 --> 00:29:04,040
Very, very good, mate.
644
00:29:04,040 --> 00:29:07,920
Choux pastry is light,
delicate, beautiful.
645
00:29:07,920 --> 00:29:10,040
And in the inside, I've gotta say,
646
00:29:10,040 --> 00:29:11,520
it's great - great structure.
647
00:29:11,520 --> 00:29:13,120
Got that crunchy Coco Pop
648
00:29:13,120 --> 00:29:15,560
which just drives home
it's Coco Pops.
649
00:29:15,560 --> 00:29:18,520
But I think the best part about this
650
00:29:18,520 --> 00:29:20,280
is the oozy, gooey creme pat,
651
00:29:20,280 --> 00:29:22,120
which reeks of Coco Pops.
652
00:29:22,120 --> 00:29:24,840
Mate, that's what
we're looking for today -
653
00:29:24,840 --> 00:29:28,640
a fun, enjoyable thing to eat -
and you did exactly that.
654
00:29:28,640 --> 00:29:30,720
Well done, mate.
Thank you.
655
00:29:30,720 --> 00:29:32,360
All of the flavours and textures
656
00:29:32,360 --> 00:29:34,360
just grabbed you beautifully.
657
00:29:34,360 --> 00:29:36,680
It's a fun experience.
658
00:29:36,680 --> 00:29:39,920
It's nostalgia done beautifully.
Well done.
659
00:29:41,040 --> 00:29:42,720
That's flawless, mate.
It's really good.
660
00:29:42,720 --> 00:29:44,120
Thank you.
661
00:29:44,120 --> 00:29:46,280
The dusting of Coco Pops
over the top -
662
00:29:46,280 --> 00:29:47,760
you ticked every box in there.
663
00:29:47,760 --> 00:29:49,560
I'm really happy for you, brother.
Thank you, guys.
664
00:29:49,560 --> 00:29:51,480
Well done, mate.
Thank you!
665
00:29:51,480 --> 00:29:52,480
Very good.
666
00:29:52,480 --> 00:29:54,360
RALPH: Hey, hey, hey!
667
00:29:54,360 --> 00:29:55,360
Yeah!
668
00:29:55,360 --> 00:29:58,280
(MELISSA HOOTS)
Ooh! Antonio nearly went then.
669
00:29:59,480 --> 00:30:01,200
Next up, Cath!
670
00:30:08,800 --> 00:30:10,800
Wow!
Oh!
671
00:30:10,800 --> 00:30:12,920
Cath, what is the dish?
672
00:30:12,920 --> 00:30:17,280
This is summer and winter memories
of Corn Flakes.
673
00:30:17,280 --> 00:30:19,520
In the winter, I would warm my milk
674
00:30:19,520 --> 00:30:22,200
and pour it over the Corn Flakes
675
00:30:22,200 --> 00:30:24,880
and in summer,
I would have cold milk
676
00:30:24,880 --> 00:30:27,440
with my Corn Flakes with
strawberries on top.
677
00:30:27,440 --> 00:30:29,480
So I started to have a think about
678
00:30:29,480 --> 00:30:31,920
how I would incorporate
a fresh element.
679
00:30:31,920 --> 00:30:33,960
I thought 'strawberry pickle'.
680
00:30:44,080 --> 00:30:45,720
(EXHALES DEEPLY)
681
00:30:59,240 --> 00:31:01,960
Summer and winter memories
of Corn Flakes.
682
00:31:01,960 --> 00:31:04,240
I'm digging it!
(LAUGHS)
683
00:31:04,240 --> 00:31:06,680
The nostalgia in the dish
684
00:31:06,680 --> 00:31:08,600
was evident when you tasted it.
685
00:31:08,600 --> 00:31:12,520
Loved the ice cream. The ice cream
was absolutely on point.
686
00:31:12,520 --> 00:31:14,120
I think the strawberry also -
687
00:31:14,120 --> 00:31:16,960
in this dish, it was perfect
to go down the pickle lane.
688
00:31:16,960 --> 00:31:18,440
Great job there.
689
00:31:19,440 --> 00:31:21,120
Cath, real solid effort.
690
00:31:21,120 --> 00:31:22,600
I loved the presentation.
691
00:31:22,600 --> 00:31:25,200
I love that you're constantly
working on that as well.
692
00:31:25,200 --> 00:31:27,800
I think it's great. I loved
the extra fruit you put in there.
693
00:31:27,800 --> 00:31:29,880
I can see your progression.
694
00:31:29,880 --> 00:31:31,520
You're getting better and better
every cook.
695
00:31:31,520 --> 00:31:33,320
So well done.
Oh, thanks, Jock. Thanks.
696
00:31:33,320 --> 00:31:36,960
Cath, the ice cream texture
is wonderful.
697
00:31:36,960 --> 00:31:38,440
Really wonderful.
698
00:31:38,440 --> 00:31:40,480
All in all, nice dish.
699
00:31:40,480 --> 00:31:42,440
(LAUGHS) Thanks, guys.
700
00:31:45,320 --> 00:31:47,240
Ahh! Love the ice cream.
701
00:31:47,240 --> 00:31:49,480
ANTONIO: Good job!
Thanks, mate.
702
00:31:50,520 --> 00:31:52,440
Oh, that was fun. Yeah.
703
00:31:52,440 --> 00:31:54,360
(CHUCKLES)
704
00:31:54,360 --> 00:31:56,200
Next up, it's Robbie!
705
00:31:57,200 --> 00:31:59,720
ROBBIE: A chicken schnitzel
with Corn Flake crumbs,
706
00:31:59,720 --> 00:32:02,320
smashed potato with crumbs on it
on a salad.
707
00:32:02,320 --> 00:32:04,000
JOCK: Perfectly cooked chicken.
708
00:32:04,000 --> 00:32:05,600
The texture was beautiful.
709
00:32:05,600 --> 00:32:07,440
There is nothing better than
a great schnitty.
710
00:32:07,440 --> 00:32:09,000
ANDY: Brent, you're up, mate.
711
00:32:09,000 --> 00:32:12,400
BRENT: Today I got a banana roti
with Corn Flake ice cream.
712
00:32:12,400 --> 00:32:14,480
Ice cream - 10 out of 10.
713
00:32:14,480 --> 00:32:15,480
Oh, sweet.
714
00:32:15,480 --> 00:32:17,320
That's like eating a bowl
of Corn Flakes. Brilliant.
715
00:32:17,320 --> 00:32:20,400
Texture was amazing,
but the flavour was even better.
716
00:32:20,400 --> 00:32:22,520
Concept-wise, absolute belter.
717
00:32:22,520 --> 00:32:23,560
Malissa!
718
00:32:23,560 --> 00:32:26,280
I've made Rice Bubble fried chicken
719
00:32:26,280 --> 00:32:30,080
with pickled cucumber
and a spicy mayo.
720
00:32:30,080 --> 00:32:32,480
It's simple and it's fun
and it's nostalgic.
721
00:32:32,480 --> 00:32:34,840
The spice rub has
some nice flavour to it.
722
00:32:34,840 --> 00:32:38,520
The cook on the chicken is nice
but it is really oily.
723
00:32:38,520 --> 00:32:41,120
I'd still take this as a win
and build on it.
724
00:32:41,120 --> 00:32:42,240
Alice!
725
00:32:42,240 --> 00:32:45,960
It's a tropical Froot Loop parfait
with passionfruit caramel.
726
00:32:45,960 --> 00:32:47,720
Your parfait's split -
727
00:32:47,720 --> 00:32:50,640
might have been, yeah, too much
powdered Froot Loop in there -
728
00:32:50,640 --> 00:32:53,640
which is a real shame, 'cause I love
the idea, I love the presentation.
729
00:32:53,640 --> 00:32:55,120
Like, it was all there.
730
00:32:55,120 --> 00:32:57,240
But there's just a couple of
technique issues
731
00:32:57,240 --> 00:32:58,920
that may have you in trouble,
unfortunately.
732
00:33:00,840 --> 00:33:02,160
Next up, it's Grace.
733
00:33:06,160 --> 00:33:08,040
Is that a 2-litre bottle of milk?
734
00:33:13,320 --> 00:33:16,440
GRACE: The judges were a bit
confused about my dish.
735
00:33:16,440 --> 00:33:19,560
It's come together exactly
how I wanted it to.
736
00:33:21,680 --> 00:33:23,280
I hope the judges like it!
737
00:33:31,000 --> 00:33:36,880
NARRATOR: Get inspired by
our fabulous home cooks.
738
00:33:36,880 --> 00:33:38,800
now on 10 play.
739
00:33:42,680 --> 00:33:44,720
(TENSE MUSIC)
740
00:33:54,240 --> 00:33:56,440
(JOCK SNIGGERS)
(GIGGLES)
741
00:33:58,600 --> 00:34:00,000
Grace!
(GRACE LAUGHS)
742
00:34:00,000 --> 00:34:02,800
She's still high.
Grace...
743
00:34:02,800 --> 00:34:04,120
Sugar high, Grace.
744
00:34:04,120 --> 00:34:05,720
Yep. (LAUGHS)
What have you made?
745
00:34:06,800 --> 00:34:09,440
So I've made Froot Loop
pop-tart cereal.
746
00:34:10,440 --> 00:34:14,000
So there's a white chocolate
and Froot Loop filling.
747
00:34:14,000 --> 00:34:15,840
It's super nostalgic because, like,
748
00:34:15,840 --> 00:34:17,840
pop-tarts and Froot Loops.
749
00:34:17,840 --> 00:34:19,600
I would never be allowed that,
750
00:34:19,600 --> 00:34:22,600
but it was the best day
when I could have it.
751
00:34:22,600 --> 00:34:24,080
(LAUGHS)
752
00:34:40,080 --> 00:34:42,680
I get the idea and I love
you were so excited about it.
753
00:34:42,680 --> 00:34:44,720
Honestly, like, I just wanted
to hold you
754
00:34:44,720 --> 00:34:48,040
and stop you from shaking
with the sugar high you were on.
755
00:34:48,040 --> 00:34:51,280
I think this is what happens
when you have too much sugar.
756
00:34:51,280 --> 00:34:52,400
OK.
757
00:34:52,400 --> 00:34:54,680
Seriously.
(LAUGHS)
758
00:34:54,680 --> 00:34:58,200
It's like you've just... Your
brain's went... (MIMICS EXPLOSION)
759
00:34:58,200 --> 00:35:02,600
100 miles an hour and you've decided
to do something absolutely crazy.
760
00:35:02,600 --> 00:35:05,440
It just tastes like shortbread
that's been...
761
00:35:05,440 --> 00:35:07,240
..soaked in milk.
762
00:35:07,240 --> 00:35:08,720
OK.
763
00:35:08,720 --> 00:35:10,200
With Froot Loops on it.
764
00:35:10,200 --> 00:35:12,720
Like, I like that you're thinking
outside the box.
765
00:35:12,720 --> 00:35:14,240
I think it's a weird one, though.
766
00:35:14,240 --> 00:35:15,520
OK.
767
00:35:15,520 --> 00:35:18,560
I loved that there was
a lot of fun going on here.
768
00:35:19,560 --> 00:35:21,640
In terms of the execution...
769
00:35:21,640 --> 00:35:24,600
You wanted them to be
sort of bite-sized pieces.
770
00:35:25,600 --> 00:35:27,320
Because they're so petite,
771
00:35:27,320 --> 00:35:29,680
you don't get the joy of
what a pop-tart is,
772
00:35:29,680 --> 00:35:33,120
which is when you pop it
out of the toaster,
773
00:35:33,120 --> 00:35:35,760
you break it in half,
you see that little bit of steam
774
00:35:35,760 --> 00:35:40,240
and you get the right amount of
filling-to-pastry ratio.
775
00:35:40,240 --> 00:35:42,640
But, um, keep thinking like this.
Yep.
776
00:35:42,640 --> 00:35:46,040
Just find new ways of
executing that fun.
777
00:35:47,840 --> 00:35:50,040
(STAMMERS) It's so hard to say this,
778
00:35:50,040 --> 00:35:52,560
because you were so rapt
about that whole cook.
779
00:35:53,560 --> 00:35:56,040
But sometimes it just
doesn't work out.
780
00:35:56,040 --> 00:35:58,160
You get the Most Enthusiastic Cook
award today.
781
00:35:58,160 --> 00:35:59,640
Well done.
Yes.
782
00:35:59,640 --> 00:36:01,120
Thank you!
Thanks, Grace.
783
00:36:01,120 --> 00:36:03,080
(ALL APPLAUD)
Ohh...
784
00:36:07,440 --> 00:36:09,720
Rhiannon, let's go!
Yes!
785
00:36:12,120 --> 00:36:13,600
What have you made us?
786
00:36:13,600 --> 00:36:16,760
I have made you a Coco Pop brownie
787
00:36:16,760 --> 00:36:18,800
with a chilli coulis
788
00:36:18,800 --> 00:36:20,640
and a vanilla ice cream.
789
00:36:21,720 --> 00:36:25,800
I love the flavour of all of it.
The brownie's just undercooked.
790
00:36:25,800 --> 00:36:27,280
Thanks, Rhiannon.
Thanks, guys.
791
00:36:28,360 --> 00:36:29,880
Next up, Rue.
792
00:36:33,200 --> 00:36:35,040
It's a salted caramel cream
793
00:36:35,040 --> 00:36:37,240
with a peanut butter centre
794
00:36:37,240 --> 00:36:39,200
and a Rice Krispie crunch.
795
00:36:40,200 --> 00:36:43,040
There are some wonderful textures
and flavours going on,
796
00:36:43,040 --> 00:36:44,720
the way that you've brought together
797
00:36:44,720 --> 00:36:47,760
caramel, peanut butter,
the Rice Krispies.
798
00:36:47,760 --> 00:36:51,360
It's just a textural issue
with that gelatine mousse.
799
00:36:51,360 --> 00:36:53,360
OK, thanks, Andy. Thank you.
Thanks, Rue.
800
00:36:55,080 --> 00:36:56,120
Theo!
801
00:36:57,120 --> 00:37:00,080
I've made a 'Mum, I dropped
my ice-cream sandwich'.
802
00:37:01,520 --> 00:37:03,640
The flavour of the ice cream
screams 'Coco Pops'.
803
00:37:03,640 --> 00:37:06,200
It just didn't set in time.
Thanks, Theo.
804
00:37:07,320 --> 00:37:08,360
Next up, Phil.
805
00:37:09,880 --> 00:37:12,280
A Coco Pop parfait
and a Coco Pop biscuit
806
00:37:12,280 --> 00:37:14,320
with a raspberry
and Davidson plum gel
807
00:37:14,320 --> 00:37:16,920
and some green Chantilly
Smartie cream.
808
00:37:16,920 --> 00:37:19,680
I love the idea. I love the flavours.
809
00:37:19,680 --> 00:37:22,520
But you haven't thought through
the whole dish.
810
00:37:23,520 --> 00:37:25,440
It's like you just got a mouthful
811
00:37:25,440 --> 00:37:30,040
of soggy Coco Pops, which is
not that great in terms of texture.
812
00:37:30,040 --> 00:37:31,400
Thanks, guys.
813
00:37:31,400 --> 00:37:32,960
(LAUGHS)
814
00:37:32,960 --> 00:37:36,320
The next dish we'd like to taste
belongs to Adi.
815
00:37:38,360 --> 00:37:40,800
My cook was a little bit hectic
and a bit stressful,
816
00:37:40,800 --> 00:37:43,680
but I'm really proud that
I managed to get a cake up today
817
00:37:43,680 --> 00:37:45,160
and it looks really cute.
818
00:37:45,160 --> 00:37:48,240
I just hope I've added enough Froot
Loop milk that you can taste it.
819
00:37:48,240 --> 00:37:49,880
Hi, guys!
Hi!
820
00:37:49,880 --> 00:37:51,800
Cake time.
Cake time.
821
00:37:52,840 --> 00:37:55,160
Adi, what did you make for us today?
822
00:37:56,280 --> 00:37:57,760
Froot Loop cake.
823
00:38:00,400 --> 00:38:01,920
JOCK: Shall we?
824
00:38:01,920 --> 00:38:03,000
Let's eat it.
825
00:38:04,360 --> 00:38:05,840
ANDY: Thank you.
826
00:38:30,360 --> 00:38:31,840
I think it was genius.
827
00:38:31,840 --> 00:38:33,640
Oh! Shucks.
I really do.
828
00:38:33,640 --> 00:38:38,560
The genius part of it for me
was the idea behind tres leches
829
00:38:38,560 --> 00:38:43,720
and soaking the sponge then
in the cereal-infused milk.
830
00:38:43,720 --> 00:38:45,440
That's what makes this.
Mmm.
831
00:38:45,440 --> 00:38:48,280
But most importantly of all,
the flavour is fantastic.
832
00:38:48,280 --> 00:38:50,160
The nostalgic element is there.
833
00:38:50,160 --> 00:38:53,000
It tastes exactly like Froot Loops
except a cake.
834
00:38:54,560 --> 00:38:56,320
Adi, I thought it looks really cute.
835
00:38:57,680 --> 00:38:59,800
It's tiny, it's on a pink plate.
836
00:38:59,800 --> 00:39:02,680
It feels childlike, nostalgic, fun
837
00:39:02,680 --> 00:39:04,680
and like it has
a sense of humour about it
838
00:39:04,680 --> 00:39:06,160
and it does.
839
00:39:08,800 --> 00:39:10,640
Adi, you saved it.
840
00:39:10,640 --> 00:39:12,000
(LAUGHS)
You saved it.
841
00:39:12,000 --> 00:39:15,080
It was looking like a bit of a mess
there for a minute, wasn't it?
842
00:39:15,080 --> 00:39:16,080
(LAUGHS) Yeah.
843
00:39:16,080 --> 00:39:17,560
But honestly, it came up
844
00:39:17,560 --> 00:39:20,040
and the sponge was light,
it's full of flavour.
845
00:39:21,280 --> 00:39:23,200
Nice work.
Thank you.
846
00:39:23,200 --> 00:39:24,720
Well done.
Cool. Thanks, guys. Thank you!
847
00:39:24,720 --> 00:39:26,200
Nice one!
Cheers.
848
00:39:28,160 --> 00:39:30,400
Yay! Yay!
849
00:39:30,400 --> 00:39:31,920
ANTONIO: Good job!
850
00:39:31,920 --> 00:39:34,880
I did it! I did a dessert, Ralphie.
851
00:39:34,880 --> 00:39:36,720
(RALPH LAUGHS)
852
00:39:36,720 --> 00:39:39,560
Next up, the Muffin Man.
853
00:39:39,560 --> 00:39:41,040
Declan!
(MELISSA LAUGHS)
854
00:39:43,680 --> 00:39:45,560
I'm definitely a bit nervous.
855
00:39:46,720 --> 00:39:50,120
I've never cooked muffins
with breakfast cereals before.
856
00:39:51,320 --> 00:39:56,360
My biggest concern is to hope that
I've been able to keep them moist.
857
00:39:56,360 --> 00:39:57,840
You cooked muffins!
I did.
858
00:39:57,840 --> 00:39:59,120
What are they?
859
00:40:00,560 --> 00:40:03,160
I've got a Corn Flake
banoffee muffin,
860
00:40:03,160 --> 00:40:05,720
the choc Coco Pop muffin
861
00:40:05,720 --> 00:40:09,480
and then a Weet-Bix and raisin
breakfast muffin.
862
00:40:11,480 --> 00:40:12,960
JOCK: Shall we?
863
00:40:30,560 --> 00:40:32,400
I like the idea, OK?
864
00:40:32,400 --> 00:40:33,880
Breakfast. Muffins.
865
00:40:33,880 --> 00:40:35,680
Do you know what I mean?
Cereal. Change over.
866
00:40:35,680 --> 00:40:37,160
Like, I totally get it.
867
00:40:38,720 --> 00:40:41,360
Moist they are not, my friend.
868
00:40:41,360 --> 00:40:42,840
Um...
869
00:40:42,840 --> 00:40:45,440
They're all very, very dry.
870
00:40:45,440 --> 00:40:47,840
Not excited about your muffin mix.
871
00:40:47,840 --> 00:40:51,640
Um, I was excited, yeah.
872
00:40:51,640 --> 00:40:52,720
It's your mix, brother.
873
00:40:52,720 --> 00:40:54,520
You gotta think about
what you're putting in there.
874
00:40:54,520 --> 00:40:57,520
Dried products like
Corn Flakes and...
875
00:40:57,520 --> 00:40:58,560
Weet-Bix.
876
00:40:58,560 --> 00:41:00,760
..Weet-Bix, like, that's
just gonna suck any moisture
877
00:41:00,760 --> 00:41:02,240
out of your mix.
878
00:41:02,240 --> 00:41:03,880
They were gonna have to be
faultless.
879
00:41:03,880 --> 00:41:05,360
There's a few faults.
880
00:41:05,360 --> 00:41:06,440
Alright.
881
00:41:06,440 --> 00:41:08,120
Thank you.
MELISSA: Thanks, Declan.
882
00:41:11,360 --> 00:41:14,560
Declan is my name
and muffins are NOT my game.
883
00:41:15,560 --> 00:41:17,200
Next up, Ralph.
884
00:41:23,040 --> 00:41:25,200
RALPH: My biggest concern is
that cook of the pork.
885
00:41:27,920 --> 00:41:29,800
It actually looks like
it's cooked really well.
886
00:41:31,480 --> 00:41:34,400
But obviously I can't tell
until they cut into it.
887
00:41:36,960 --> 00:41:38,720
Ralph, what did you make us, mate?
888
00:41:38,720 --> 00:41:42,360
So I made a Corn Flake and parmesan
crusted pork
889
00:41:42,360 --> 00:41:44,640
and I made mashed potatoes
and a mint sauce.
890
00:42:09,640 --> 00:42:12,160
and I made mashed potatoes
and a mint sauce.
891
00:42:25,400 --> 00:42:27,480
I tell you, you've got beautiful
colour on the pork.
892
00:42:27,480 --> 00:42:28,960
It's cooked beautifully, mate.
893
00:42:55,400 --> 00:42:56,640
Ralph...
894
00:42:56,640 --> 00:42:57,840
Yep.
895
00:43:02,480 --> 00:43:06,280
Mate, the pork cooking is fantastic.
896
00:43:06,280 --> 00:43:08,360
The crumb is beautiful.
897
00:43:08,360 --> 00:43:10,640
Obviously, you know,
Corn Flake being the thing,
898
00:43:10,640 --> 00:43:13,280
but getting the parmesan in there,
that is brilliant.
899
00:43:13,280 --> 00:43:15,240
Mashed potato work is excellent.
900
00:43:15,240 --> 00:43:17,680
Rich and buttery.
Thank you. Thank you so much.
901
00:43:17,680 --> 00:43:19,160
I'm loving you.
Oh, good.
902
00:43:19,160 --> 00:43:20,640
I'm absolutely loving you.
903
00:43:20,640 --> 00:43:23,840
Perfect fry on the pork.
904
00:43:23,840 --> 00:43:26,960
And then that real, like, punchy
acidic mint sauce number.
905
00:43:27,960 --> 00:43:29,720
Really bloody stoked for you.
Well done.
906
00:43:31,640 --> 00:43:34,920
The simplicity of
a beautiful piece of meat,
907
00:43:34,920 --> 00:43:37,200
a little bit of perfect potato
908
00:43:37,200 --> 00:43:40,000
and a little punchy dressing
to go with it...
909
00:43:40,000 --> 00:43:44,360
I feel like this might be
the direction you need to go in,
910
00:43:44,360 --> 00:43:46,480
because you nailed it,
you absolutely nailed it.
911
00:43:48,000 --> 00:43:50,120
You are heading in the right
direction. Celebrate that.
912
00:43:50,120 --> 00:43:52,120
Thank you so much, guys.
Well done, big man.
913
00:43:53,920 --> 00:43:55,400
Are you gonna do another little...
914
00:43:55,400 --> 00:43:57,640
Yeah!
Do it, do it, do it! Ready?
915
00:43:57,640 --> 00:43:59,800
Do it, guys!
Yeah!
916
00:44:01,760 --> 00:44:03,000
Ohh!
917
00:44:03,000 --> 00:44:06,640
Antonio always comes off
second best. (LAUGHS)
918
00:44:10,800 --> 00:44:13,200
We wanted all you guys
to have fun today.
919
00:44:16,280 --> 00:44:19,360
Based on what we tasted, it was clear
some of you had a ball.
920
00:44:20,440 --> 00:44:23,280
Two of you especially
really nailed it.
921
00:44:24,880 --> 00:44:26,640
Antonio,
922
00:44:26,640 --> 00:44:28,640
that was nostalgia done right.
923
00:44:28,640 --> 00:44:30,680
We loved it! Well done.
924
00:44:30,680 --> 00:44:32,520
(CONTESTANTS APPLAUD)
925
00:44:38,000 --> 00:44:39,120
Ralph.
926
00:44:39,120 --> 00:44:42,360
Oh!
Corn Flake crusted pork.
927
00:44:42,360 --> 00:44:45,160
Who could have known
it was gonna be that good?
928
00:44:45,160 --> 00:44:47,280
It was excellent, mate. Well done.
Thank you.
929
00:44:54,840 --> 00:44:57,240
ANDY: As for the rest of you guys,
930
00:44:57,240 --> 00:44:59,800
we were on the lookout for
the bottom three dishes.
931
00:45:00,840 --> 00:45:04,440
If I call your name, you're cooking
in tomorrow's Pressure Test.
932
00:45:09,720 --> 00:45:10,960
Grace.
933
00:45:13,400 --> 00:45:14,480
Still smiling, though.
934
00:45:15,560 --> 00:45:16,880
I had fun.
935
00:45:18,680 --> 00:45:19,760
Declan.
936
00:45:22,600 --> 00:45:26,720
The last person cooking tomorrow
in the Pressure Test is...
937
00:45:28,200 --> 00:45:29,560
..Alice.
938
00:45:34,000 --> 00:45:35,600
Grace, Declan and Alice,
939
00:45:35,600 --> 00:45:38,560
you are all cooking in tomorrow's
nostalgic Pressure Test,
940
00:45:38,560 --> 00:45:41,280
after which one of you
will be eliminated.
941
00:45:43,880 --> 00:45:46,600
But don't let today's stumble
lead to a fall tomorrow.
942
00:45:46,600 --> 00:45:48,440
It's another day in the kitchen,
943
00:45:48,440 --> 00:45:51,240
another chance to show us
what you've got.
944
00:45:51,240 --> 00:45:53,800
So go home,
get a good night's sleep.
945
00:45:53,800 --> 00:45:55,400
See you bright and early tomorrow.
946
00:45:55,400 --> 00:45:56,880
See you, all.
Well done, guys.
947
00:46:01,400 --> 00:46:03,160
DECLAN: Oh, another Pressure Test!
948
00:46:03,160 --> 00:46:06,760
ADI: Deccy, you've had
the biggest roller-coaster.
949
00:46:06,760 --> 00:46:08,600
(LAUGHS) I know!
950
00:46:08,600 --> 00:46:11,480
NARRATOR: Tomorrow night
on MasterChef Australia...
951
00:46:11,480 --> 00:46:13,320
From Gelato Messina,
952
00:46:13,320 --> 00:46:14,960
Donato Toce!
953
00:46:14,960 --> 00:46:16,440
(CONTESTANTS CHEER)
954
00:46:16,440 --> 00:46:18,680
..Nostalgia Week continues
955
00:46:18,680 --> 00:46:21,120
with an incredible Pressure Test.
956
00:46:22,480 --> 00:46:23,800
(GASPS)
957
00:46:23,800 --> 00:46:25,280
Oh, my God.
Good luck, guys.
958
00:46:25,280 --> 00:46:27,560
It's the crowd-pleaser
959
00:46:27,560 --> 00:46:30,040
no-one saw coming.
960
00:46:30,040 --> 00:46:31,520
JOCK: Alright,
let's see it inside.
961
00:46:31,520 --> 00:46:33,080
Oh...
Are you s...
962
00:46:33,080 --> 00:46:35,480
Oh, my God!
No!
963
00:46:35,480 --> 00:46:37,960
(GUFFAWS)
964
00:46:42,880 --> 00:46:45,200
Captions by Red Bee Media
73203
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.