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ANNOUNCER: Previously
on MasterChef Australia...
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..a nostalgic dining experience...
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This reminds me of where
I used to eat as a kid!
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..set the scene
for a busy Service Challenge.
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00:00:14,240 --> 00:00:15,680
(BELL RINGS)
Service, please.
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00:00:15,680 --> 00:00:17,400
THEO: Let's move, let's move,
let's move.
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00:00:17,400 --> 00:00:18,800
RHIANNON:
We're rolling, we're rolling.
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00:00:18,800 --> 00:00:22,680
They put their spin
on a well-loved cuisine.
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00:00:22,680 --> 00:00:25,080
DECLAN: I'm confident
in my black bean sauce.
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00:00:25,080 --> 00:00:27,720
BRENT: This is for the san choy bow
just to drizzle on top
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like a Szechuan chilli oil punch.
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Whoo!
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JOCK: I like that they added
duck fat. It's a bit boujie.
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ANDY: The loaded black beans
is epic for me.
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And fortune favoured the red team.
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You're heading into
tomorrow's Immunity Challenge.
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Good job. Good job.
Oh.
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Tonight, they'll have to turn up
the heat to win immunity.
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CATH: I'm so excited.
I'm a really nostalgic person.
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And there's a chance to beat
a living legend.
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(DRAMATIC MUSIC)
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Exciting.
Exciting. Big day!
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Today's an immunity cook.
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The opportunity to even cook against
a chef, that's a dream of mine.
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(CONTESTANTS GASP AND APPLAUD)
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Wow!
Hey!
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ADI: Whoosh! Giant fire
at the front of the room.
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Shannon Bennett flambeing things.
It looks incredible.
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(MALISSA LAUGHS)
Nice!
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SHANNON: Welcome to
my little, uh, crepe canteen.
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Oh!
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I heard it was Nostalgia Week,
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so there's nothing more nostalgic
than flambeing.
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Well, I've got some Grand Marnier
in here.
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You've got to bring it up
to temperature.
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That's the crucial thing.
Yeah.
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The key for flambeing
is to cook alcohol out.
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So you've actually got
all the natural characteristics
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of the beverage without the alcohol.
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But you also get the amazing theatre.
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Yeah.
And that's what we're after too.
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Simply just keep your pan
nice and hot.
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Some really good butter into the pan.
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(BUTTER SIZZLES)
Malissa, you're looking nervous.
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Yeah, I don't want to burn
my eyebrows off today.
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(ALL LAUGH)
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OK, but if you've not done it before,
make sure you're careful.
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Now, I'm gonna put my alcohol in.
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OK?
Ooh!
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The actual recipe itself
is really simple.
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Butter, brown sugar,
oranges, orange segment.
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Once that alcohol has
completely cooked out,
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the flame will dissipate.
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It's the alcohol
that is creating the flame.
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THEO: I don't know what to expect.
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Whether or not
we're gonna do what he's doing
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or we're going to do something
with fire, I don't know.
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But it's exciting.
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Crepe suzette with creme anglaise.
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Ah, beautiful.
(APPLAUSE)
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Shannon Bennett, everyone!
(LAUGHS)
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How are you, mate?
Good to see you, buddy.
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How good was that?!
Yeah, exciting.
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A little lesson in French cookery
from the great man himself.
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Yeah.
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And if Shannon's demonstration
didn't give it away already,
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round 1, it's all about
a very nostalgic technique - flambe.
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Brent, you on the flambe
back home or what?
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Oh, I've done it a couple of times.
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Intentionally or just
a bit of a flare-up?
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I've done it... No, I've done it
a lot of times not intentionally.
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Declan?
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Always unintentional,
um, 'flamboys'.
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Really?
Yeah.
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OK, in round 1 today,
we're giving you 75 minutes
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to bring us a dish
that features a flambeed element.
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Of course, the best dish
in this round
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will score its maker immunity
from Sunday's elimination
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and a chance to beat the chef
in round 2.
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This guy is a very nostalgic chef.
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Ooh!
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Of course, there's another
immunity pin up for grabs.
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Could be number two for you.
Yeah.
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Or first chance for the rest of you.
Yeah.
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How are we feeling?
Yeah, good!
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Good, 'cause your time starts now!
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(APPLAUSE)
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(EXCITING MUSIC)
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DECLAN: Oh, those prawns look nice!
MALISSA: Don't they?!
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CATH: I'm a really nostalgic person.
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Whenever I'm cooking,
I'm always thinking of someone
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or thinking of a memory.
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Let's go! Let's go! Ooh. Sorry.
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ANDY: Come on, guys!
MELISSA: Come on!
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CONTESTANT: Come on!
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(CONTESTANTS CHEER)
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Good job!
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Hello, Cath.
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G'day, Cath.
Hi there, guys. Hi!
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Summer in London.
Yeah.
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Just watching Wimbledon,
having a Pimm.
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Uh, what's the dish?
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So the dish is based on
the Pimm's cocktail.
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So, I've got a beautiful set
of girlfriends
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and many a time we had a Pimm's.
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Beautiful. What are the components?
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Well, I've got an orange
frozen yoghurt mousse.
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And then it's gonna sit
on top of maybe some orange,
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and then with some fresh cucumber
and strawberry around that.
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And then I'm going to do
a Pimm's sauce.
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I'm going to infuse then
with some strawberries
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and that's what I'm gonna flambe
with some vodka.
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BOTH: Yeah.
Pimm's has a low alcohol content. 25.
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Yeah, if it's only the Pimm's,
then it really won't go up, is it?
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So you'll mix vodka with it.
I like that.
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Yeah.
It's a really sweet idea.
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Yeah! Nostalgia Week.
It comes from a really lovely place.
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I hope it all comes off for you.
Thank you. Yep. Thanks, guys.
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Come on.
Thank you.
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I've attempted flambeing before,
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so I've had some success
and some not so much.
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And so I'm hoping
it's gonna work today.
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Gotta love a little
flambe challenge, huh?
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Have you ever worked on flambe
in your many, many years?
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I certainly have. Yeah.
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I did an apprenticeship
and it was French food.
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Crepe suzettes were on the reg.
I mean, they'd flambe anything.
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It was whole...
Yeah. "They'd flambe anything"!
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Mate, the thing is
is that people love it. It's...
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There's actually method
to the madness of it
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because, uh, you know, the alcohol
turns into this lovely sweetness.
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I'm seeing some savoury things
going on there.
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If you were to do a savoury flambe,
what would you do?
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00:06:06,760 --> 00:06:08,760
I think, for me,
today in the pantry, quails.
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I was about to say...
I'd do a brace of quails.
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With cognac.
Just feed you all.
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You know what I mean? Yeah, exactly.
Yeah.
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Roast quail with cognac sauce,
like, that would be incredible.
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Yeah.
Or flambeed prawns is another one.
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I think I'd go, like,
sagonaki or halloumi.
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Ooh!
Yeah. And you can really...
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'Cause I'm looking at
the ingredients.
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So you need some sweetness
and then you need some acid too,
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which would go really well on that.
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And then you light the thing up.
I like it. I like it.
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Yeah.
It's beautiful, know what I mean?
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It's like a statement almost,
you know.
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It's theatre.
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RUE: Come on! Go, Adi!
You're doing great, sweetie.
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Heavy lifting
with my noodle arms, yeah.
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Two or three years ago,
MasterChef did this challenge
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where they had to use a smoking gun.
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CONTESTANTS: Ohhh!
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I've watched the show so intensely
over the past couple of years,
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writing down what I would have done.
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And now, suddenly, I've got to
put my money where my mouth is.
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The second I heard of the challenge,
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I was like, "Yep.
It's time for s'mores." (LAUGHS)
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You know when you're watching
American TV shows
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and they've got s'mores
around the campfire.
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Got your little stick of marshmallow
and you get to toast it and eat it.
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Like, how nostalgic are s'mores?
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Adi.
Hi, guys!
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How are ya?
I'm good. I'm really excited today.
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What's going on here? Is that...
That's a marshmallow.
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It is not! Give me some of that.
OK.
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But it is marshmallowy.
Yes, it is.
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I'm doing s'mores.
Ooh! Yum!
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You all get a marshmallow each.
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I'm gonna have a glass full
of however you say it...
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(AMERICAN ACCENT)
..graham cracker crumb?
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Say it again?
Graham cracker.
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A graham cracker?
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You know, a graham cracker
that you have with your s'mores.
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This is great. Can you talk
like this all day? Love it.
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(NORMAL ACCENT) And then there's
gonna be an orange jam layer.
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And then a chocolate cremeaux layer.
Wow!
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I'll then cover that with
a little, like, a millimetre
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of Grand Marnier
'cause it's got that orange flavour
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which will carry with my oranges.
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Flambe it in front of you guys.
(WHISTLES)
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Happy days.
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But wouldn't it be nice to burn
the beautiful white marshmallow?
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So I'm giving it to you on a stick.
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With?
Um, yeah, I'm...I'm confused.
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Is there something else on the
marshmallow? It's just marshmallow?
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No. Marshmallow.
Plain marshmallow?
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Like you're sitting around
a campfire
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and then you can...
toast it yourself over the fire.
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That's the joy of camping, Jock.
Keep up the accent. I love it.
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OK. (AMERICAN ACCENT) OK!
You got it, Jock.
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(LAUGHS)
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00:08:27,040 --> 00:08:29,840
I'm a bit worried that they're not
getting my concept here.
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Is it only clear to me?
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I'm doing duck
with the mushroom puree
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with a bit of turnips on the side.
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And I'll use Scotch with the duck
and hopefully make a nice sauce.
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I've lit lots of fires in my time,
but never at this level,
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so, yeah, it's gonna be
quite interesting for me.
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So today, I'm gonna be making
flambeed prawns
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with a fresh mango salad.
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I've never flambeed before,
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but it looks really cool.
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So this is gonna be fun!
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THEO: We're gonna make crepes,
a beurre noisette,
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00:09:05,160 --> 00:09:07,120
and then we're gonna flambe
at the end.
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00:09:07,120 --> 00:09:10,040
My partner is French. Her mum
used to make crepes all the time.
208
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So hopefully I can do her
justice today.
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DECLAN: Never done
a 'flamboy' before,
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so, today, I just wanna go
with what I'm familiar with
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and do a MasterChef twist on it.
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Declan.
What are you making?
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Um, so...week of nostalgia,
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I'm doing meat and veg.
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Carrot and classic mashed potatoes,
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with a mustard brown brandy sauce
on the side.
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00:09:38,880 --> 00:09:41,960
My steak will be
my, um, 'flamboy' element.
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00:09:41,960 --> 00:09:44,960
You'll be your what element?
Uh, my 'flamboy'.
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00:09:44,960 --> 00:09:46,760
'Flamboy'?
(LAUGHS) Oh, come on.
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00:09:46,760 --> 00:09:49,840
So, it's what? Meat and three veg?
Meat and two veg.
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00:09:49,840 --> 00:09:52,040
Meat and two veg.
Isn't it a meat and three veg?
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I can't!
223
00:09:53,080 --> 00:09:55,200
Just, can we go back
to the 'flamboy'?
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00:09:55,200 --> 00:09:56,240
Ohh!
(LAUGHS)
225
00:09:56,240 --> 00:09:59,280
You're doing a flambe.
Oh, flambe!
226
00:09:59,280 --> 00:10:00,800
There you go.
Flambe.
227
00:10:00,800 --> 00:10:02,280
Flambe. I like the idea, though.
228
00:10:02,280 --> 00:10:03,760
If you're going classic...
Yeah.
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Then do just killer carrots,
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brilliant mashed potato
and the steak,
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it's gonna be
the piece de resistance.
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00:10:09,120 --> 00:10:10,840
Yeah.
Like, you gotta bring it.
233
00:10:10,840 --> 00:10:12,680
Alright. Yeah. Let's do it.
Alright?
234
00:10:12,680 --> 00:10:14,120
Alright. Thank you, gents.
Good luck.
235
00:10:14,120 --> 00:10:15,560
PHIL: Let's go, Deccy!
Come on, mate!
236
00:10:15,560 --> 00:10:17,960
I think anyone's got a good chance
at winning today
237
00:10:17,960 --> 00:10:21,480
if they go with what they know
and keep it simple and classic.
238
00:10:22,600 --> 00:10:24,160
BRENT: Coming back into MasterChef,
239
00:10:24,160 --> 00:10:27,760
one of the things I wanted to tick
off my list was to win an immunity.
240
00:10:27,760 --> 00:10:30,320
So, today, I'm excited
and I'm pumped.
241
00:10:30,320 --> 00:10:34,880
My strategy is I'm gonna cook
the food I know and I love.
242
00:10:34,880 --> 00:10:39,520
I'm gonna do bourbon barbecue
glazed chicken skewers
243
00:10:39,520 --> 00:10:40,880
with charred corn.
244
00:10:40,880 --> 00:10:43,120
The barbecue sauce
basically is this dish.
245
00:10:43,120 --> 00:10:45,960
It's the component
with the flambeed bourbon in it,
246
00:10:45,960 --> 00:10:47,680
so it's gonna be bang-on,
247
00:10:47,680 --> 00:10:50,520
otherwise, you know,
I didn't hit the brief.
248
00:10:50,520 --> 00:10:53,800
The key of this barbecue sauce
is it needs time to tick along
249
00:10:53,800 --> 00:10:55,760
and it needs balance.
250
00:10:55,760 --> 00:10:57,840
It's starting with the alcohol.
251
00:10:57,840 --> 00:11:00,040
The biggest thing I'm worried about
is lighting her up
252
00:11:00,040 --> 00:11:02,000
and then the beard lighting up, so...
253
00:11:02,000 --> 00:11:03,960
RHIANNON: Watch your beard, mate!
254
00:11:03,960 --> 00:11:04,960
I'm nervous.
255
00:11:06,880 --> 00:11:09,240
(CONTESTANTS CHEER)
256
00:11:11,360 --> 00:11:13,960
Let's face it, who doesn't love
a big flame going up?
257
00:11:13,960 --> 00:11:15,480
Brent.
G'day.
258
00:11:15,480 --> 00:11:17,080
How are you, pal?
Yeah, really good.
259
00:11:17,080 --> 00:11:18,080
What's happening?
260
00:11:18,080 --> 00:11:20,120
Um, just making
a bourbon barbecue sauce.
261
00:11:20,120 --> 00:11:22,600
I've seen you flambe it.
Yeah, yeah. It went up pretty good.
262
00:11:22,600 --> 00:11:24,960
It's got heaps to go.
SHANNON: Yeah, it needs more body.
263
00:11:24,960 --> 00:11:26,120
Yeah, it does.
264
00:11:26,120 --> 00:11:28,400
I love the depth
in a barbecue sauce.
265
00:11:28,400 --> 00:11:30,160
Yeah.
There's so many layers to it.
266
00:11:30,160 --> 00:11:31,600
Shannon Bennett made me think,
267
00:11:31,600 --> 00:11:34,400
how can I get more depth
in this barbecue sauce?
268
00:11:34,400 --> 00:11:37,960
What else can you use,
say, instead of sugar?
269
00:11:37,960 --> 00:11:39,840
PHIL: Which one
are you gonna use, Bren?
270
00:11:39,840 --> 00:11:43,480
Pasilla or...mulato.
271
00:11:43,480 --> 00:11:46,120
Chilli mulato.
What are you going for most?
272
00:11:46,120 --> 00:11:48,600
I want... I want, like,
sugar, sweeter, fruity.
273
00:11:48,600 --> 00:11:50,080
They're dried as well.
274
00:11:50,080 --> 00:11:52,320
The pasilla gives
really nice flavour.
275
00:11:52,320 --> 00:11:54,120
I'll just put a bit of this one in.
276
00:11:54,120 --> 00:11:56,480
I've got dried Mexican chillies
going in.
277
00:11:56,480 --> 00:11:59,720
This is a lot of different thinking
going into this barbecue sauce.
278
00:11:59,720 --> 00:12:02,560
Let's just hope it's what it takes
to win the challenge.
279
00:12:02,560 --> 00:12:05,560
Happy?
It's getting there.
280
00:12:06,760 --> 00:12:11,280
Now isn't the time to plate up.
You have 45 minutes to go!
281
00:12:11,280 --> 00:12:12,760
(CONTESTANTS CHEER)
282
00:12:12,760 --> 00:12:15,160
RALPH: Come on, guys!
283
00:12:16,920 --> 00:12:19,080
PHIL: Come on, guys, keep pushing!
284
00:12:21,080 --> 00:12:23,720
CATH: I have my frozen yoghurt
mousse in the freezer.
285
00:12:25,440 --> 00:12:28,880
I have my strawberry sauce there
ready to go.
286
00:12:28,880 --> 00:12:31,920
I have my alcohol ready to go.
It's warmed up.
287
00:12:31,920 --> 00:12:33,360
Pimm's?
Yeah, Pimm's.
288
00:12:33,360 --> 00:12:35,240
I'm ready to flambe.
289
00:12:37,400 --> 00:12:39,840
Oh, my God, how do you use this?
290
00:12:40,840 --> 00:12:42,200
Oh.
ANDY: Push.
291
00:12:42,200 --> 00:12:43,800
Push. Push!
292
00:12:43,800 --> 00:12:45,240
RHIANNON: Tip the pan!
293
00:12:46,240 --> 00:12:47,840
You nearly had it.
Down and then push.
294
00:12:47,840 --> 00:12:49,480
Yeah, there you go.
Oh!
295
00:12:51,440 --> 00:12:52,440
Nah.
296
00:12:53,840 --> 00:12:56,200
I couldn't get the blowtorch
working, so it was too late.
297
00:12:56,200 --> 00:12:57,520
So the alcohol...
298
00:12:57,520 --> 00:13:00,360
Yeah, it was just too late,
so...I have to start again.
299
00:13:04,720 --> 00:13:07,240
This time,
instead of using the blowtorch,
300
00:13:07,240 --> 00:13:09,000
I'm going to use a fire lighter.
301
00:13:09,000 --> 00:13:10,360
(GROANS)
302
00:13:10,360 --> 00:13:11,960
Oh, my God!
303
00:13:25,920 --> 00:13:28,000
How does this thing work?
304
00:13:28,000 --> 00:13:30,000
CATH: Yeah, there you go.
305
00:13:30,000 --> 00:13:31,240
CONTESTANT: Ohh!
That's it, Robbie!
306
00:13:31,240 --> 00:13:33,640
(LAUGHS)
307
00:13:33,640 --> 00:13:36,320
PHIL: Go for, go for it! Tilt it.
308
00:13:37,440 --> 00:13:39,120
(SCREAMS)
Very cool!
309
00:13:39,120 --> 00:13:41,840
Ha ha! Good job!
(SQUEALS)
310
00:13:41,840 --> 00:13:44,320
(LAUGHS) Whoo!
Oh, my God!
311
00:13:45,320 --> 00:13:47,520
Oh, my God! It didn't work.
312
00:13:47,520 --> 00:13:49,600
Oh, my God.
313
00:13:49,600 --> 00:13:51,840
Everyone else seems to be
getting their flambe.
314
00:13:51,840 --> 00:13:53,200
So what is it?
315
00:13:53,200 --> 00:13:55,040
Why isn't it working?
316
00:13:55,040 --> 00:13:57,640
Well, I'm worried
the alcohol content is the reason.
317
00:13:57,640 --> 00:14:00,800
So I'm gonna fix it by actually
just putting vodka in now.
318
00:14:00,800 --> 00:14:03,400
Straight vodka.
I've got the flavour of the Pimm's.
319
00:14:03,400 --> 00:14:04,800
I'm going straight vodka.
320
00:14:04,800 --> 00:14:07,320
I'm going rogue.
I'm not even measuring my vodka.
321
00:14:07,320 --> 00:14:08,800
I just don't have time for that.
322
00:14:10,320 --> 00:14:12,600
CONTESTANT: Let's go, Cath!
Come on, Cath! You can do this!
323
00:14:13,880 --> 00:14:17,280
(FIRE LIGHTER CLICKS)
Nah. It's not doing it.
324
00:14:17,280 --> 00:14:19,360
OK.
Alright.
325
00:14:19,360 --> 00:14:20,840
Tilt it a bit.
326
00:14:20,840 --> 00:14:26,760
Right. You are going...
You're going to work, so let's go.
327
00:14:30,480 --> 00:14:34,120
Oh! Yes! Ahhh!
ANTONIO: There we go! Good job!
328
00:14:34,120 --> 00:14:35,520
Whoo-hoo!
(CONTESTANTS CHEER)
329
00:14:35,520 --> 00:14:38,760
Whoo! Oh, my God!
RHIANNON: Oh, my God.
330
00:14:38,760 --> 00:14:41,040
Oh, my God. That's it.
The stress!
331
00:14:41,040 --> 00:14:42,400
Ah!
332
00:14:42,400 --> 00:14:45,360
Good job.
Thank you. Thank you. Thank you.
333
00:14:45,360 --> 00:14:47,440
Yeah.
Oh, third time lucky!
334
00:14:47,440 --> 00:14:48,880
That's what it is!
335
00:14:48,880 --> 00:14:50,840
Oh, my God!
336
00:14:50,840 --> 00:14:54,600
It is the biggest relief.
I'm so excited.
337
00:14:54,600 --> 00:14:57,720
Oh, man. That is unbelievable.
338
00:14:57,720 --> 00:14:59,400
I'm gonna cool that syrup down
339
00:14:59,400 --> 00:15:03,320
and it's gonna go perfectly
with the frozen yoghurt mousse.
340
00:15:03,320 --> 00:15:06,280
Your first hour and 5 minutes
have gone up in flames!
341
00:15:06,280 --> 00:15:08,400
There is only 10 minutes to go!
342
00:15:08,400 --> 00:15:10,880
JOCK: Come on!
(CONTESTANTS SHOUT)
343
00:15:10,880 --> 00:15:13,720
PHIL: Push!
Whoo-hoo!
344
00:15:13,720 --> 00:15:16,400
PHIL: I really like the idea
of Declan's dish today.
345
00:15:16,400 --> 00:15:19,000
Kinda a man after my own heart
with a little meat and veg.
346
00:15:19,000 --> 00:15:20,680
It's looking like
it's coming together pretty good.
347
00:15:20,680 --> 00:15:23,480
DECLAN: 10 minutes to go,
this carrot is done.
348
00:15:24,480 --> 00:15:26,440
I've got my potato mashed now.
349
00:15:26,440 --> 00:15:28,200
I've just got to flambe the steak.
350
00:15:28,200 --> 00:15:29,560
(STEAK SIZZLES)
351
00:15:30,720 --> 00:15:32,360
Brandy goes over the steak.
352
00:15:33,480 --> 00:15:35,360
(CONTESTANTS GASP)
353
00:15:35,360 --> 00:15:38,520
It's all up in my face. (LAUGHS)
354
00:15:38,520 --> 00:15:41,200
Nearly bloody took my eyebrows off!
355
00:15:41,200 --> 00:15:42,360
BRENT: Yeah!
356
00:15:42,360 --> 00:15:44,360
I thought he burnt his face off.
357
00:15:44,360 --> 00:15:46,440
I've got my saucepan
that the steak was cooked in
358
00:15:46,440 --> 00:15:47,920
with all the dripping.
359
00:15:47,920 --> 00:15:52,000
So I add in my splash of brandy
for my flambe element number two,
360
00:15:52,000 --> 00:15:53,800
my mustard brown sauce.
361
00:15:53,800 --> 00:15:55,280
Um, flambeing is awesome.
362
00:15:55,280 --> 00:15:56,760
I'll let that cook off.
363
00:15:56,760 --> 00:15:57,760
Who knew?
364
00:15:57,760 --> 00:15:58,760
Alright.
365
00:15:58,760 --> 00:16:02,400
BRENT: The barbecue sauce is done.
I can taste the bourbon.
366
00:16:02,400 --> 00:16:04,120
I know I've hit the brief.
367
00:16:04,120 --> 00:16:06,480
So now I'm just all in
on this chicken.
368
00:16:08,080 --> 00:16:11,000
Basting and turning,
making sure there's no flame,
369
00:16:11,000 --> 00:16:14,120
making sure smoke is coming up
through the chicken.
370
00:16:15,160 --> 00:16:16,960
PHIL: Nice, Brent. Looks epic, mate.
371
00:16:16,960 --> 00:16:19,520
My dish is packing flavour.
372
00:16:19,520 --> 00:16:21,320
It's gonna be unreal.
373
00:16:23,960 --> 00:16:25,880
RUE: Adi, well done!
374
00:16:26,880 --> 00:16:28,560
PHIL: Come on, Deccy,
let's go, mate!
375
00:16:28,560 --> 00:16:29,960
MALISSA: That looks awesome, Dec.
376
00:16:29,960 --> 00:16:32,120
Oh!
RHIANNON: Go, Cath!
377
00:16:32,120 --> 00:16:35,320
RALPH: All good, Theodore?
THEO: I think so, mate.
378
00:16:35,320 --> 00:16:38,280
Oh, they look good!
379
00:16:39,400 --> 00:16:40,680
Oof!
380
00:16:40,680 --> 00:16:43,960
ADI: Today, I'm doing
my take on s'mores.
381
00:16:43,960 --> 00:16:45,920
I'm making an edible campfire.
382
00:16:45,920 --> 00:16:47,920
Oh, yeah,
that's good thickness, Adi.
383
00:16:47,920 --> 00:16:49,080
Yep.
384
00:16:49,080 --> 00:16:51,240
It has a graham cracker crumb base,
385
00:16:51,240 --> 00:16:53,640
an orange jam
and a chocolate cremeaux.
386
00:16:53,640 --> 00:16:55,680
It's gonna be crunchy and creamy.
387
00:16:55,680 --> 00:16:57,280
That looks good.
388
00:16:57,280 --> 00:17:00,720
My marshmallows, they have this
beautiful marshmallowy texture.
389
00:17:00,720 --> 00:17:02,200
Ay-ya-yai!
Oh!
390
00:17:02,200 --> 00:17:04,320
Good job, Adi!
391
00:17:04,320 --> 00:17:06,080
I'm really happy
with my elements today.
392
00:17:06,080 --> 00:17:07,680
I feel like I've gotten a lot done.
393
00:17:07,680 --> 00:17:09,760
I just gotta get some alcohol
in my little jug
394
00:17:09,760 --> 00:17:12,120
so that I've got something to pour
when I'm up there.
395
00:17:12,120 --> 00:17:14,160
I'm using Grand Marnier,
396
00:17:14,160 --> 00:17:16,240
but because I'm not gonna be
heating mine very much,
397
00:17:16,240 --> 00:17:20,320
I'm also using Bundaberg Overproof,
which is almost 60%.
398
00:17:20,320 --> 00:17:23,080
I just hope that it lights
when I serve it.
399
00:17:23,080 --> 00:17:25,160
Two minutes, gang!
CONTESTANT: Come on!
400
00:17:25,160 --> 00:17:26,720
CONTESTANT: That looks great.
401
00:17:26,720 --> 00:17:29,000
RALPH: Let's go, guys, let's go!
402
00:17:29,000 --> 00:17:31,360
Keep going, Mal!
Delicious.
403
00:17:31,360 --> 00:17:33,360
PHIL: Come on, immunity on the line.
404
00:17:36,320 --> 00:17:37,800
Not long to go now.
405
00:17:37,800 --> 00:17:39,320
My crepes are fantastic,
406
00:17:39,320 --> 00:17:41,840
so all I have left to do
is the flambeing.
407
00:17:42,880 --> 00:17:44,360
RHIANNON: Yeah, Theo!
PHIL: Nice!
408
00:17:44,360 --> 00:17:46,200
RUE: Good luck, man!
Whoo!
409
00:17:46,200 --> 00:17:48,160
Watch that mastika.
410
00:17:48,160 --> 00:17:50,520
(LAUGHS) Mastika.
411
00:17:50,520 --> 00:17:54,120
My partner's mum would be over
the moon at what I've done today.
412
00:17:54,120 --> 00:17:55,640
Yeah, I'm really happy. Yeah.
413
00:17:56,840 --> 00:17:59,960
Alright, let's have it, gantry.
10...
414
00:17:59,960 --> 00:18:02,040
ALL: ..9, 8,
415
00:18:02,040 --> 00:18:05,000
7, 6, 5,
416
00:18:05,000 --> 00:18:07,080
4, 3,
417
00:18:07,080 --> 00:18:08,440
2, 1!
418
00:18:08,440 --> 00:18:11,040
That's it!
(APPLAUSE AND CHEERING)
419
00:18:14,280 --> 00:18:15,920
Good job, Declan!
420
00:18:26,320 --> 00:18:29,760
Alright, round 1 of this week's
Immunity Challenge,
421
00:18:29,760 --> 00:18:31,200
you guys are on fire.
422
00:18:31,200 --> 00:18:32,640
Well done!
(CATH AND THEO LAUGH)
423
00:18:32,640 --> 00:18:34,920
The first dish we'd like to taste
belongs to...
424
00:18:35,920 --> 00:18:36,920
..Cath.
425
00:18:36,920 --> 00:18:38,400
CONTESTANT: Whoo!
(APPLAUSE)
426
00:18:39,760 --> 00:18:41,880
CATH: I am so proud and chuffed
427
00:18:41,880 --> 00:18:44,400
taking my dish up
to the judges today.
428
00:18:44,400 --> 00:18:46,680
I'm thinking about my girlfriends.
429
00:18:46,680 --> 00:18:50,840
Oh, I'm ready to take on
a professional chef in round 2.
430
00:18:50,840 --> 00:18:52,440
I've got to tick that goal off.
431
00:18:52,440 --> 00:18:53,880
MELISSA: Nicely done.
432
00:18:56,440 --> 00:18:59,440
Cath, what do you call this?
433
00:19:00,480 --> 00:19:02,440
Uh, this is Pimm's with the girls.
434
00:19:02,440 --> 00:19:05,320
Cath, I think you might have missed
a bit of a trick there.
435
00:19:08,000 --> 00:19:09,960
You didn't think to call it
Cath and Pimm's?
436
00:19:09,960 --> 00:19:11,880
Ah! Oh!
(CONTESTANTS LAUGH)
437
00:19:11,880 --> 00:19:14,720
I love that!
438
00:19:14,720 --> 00:19:15,920
(APPLAUSE)
439
00:19:15,920 --> 00:19:17,120
Ah!
440
00:19:18,120 --> 00:19:20,280
Cath and Pimm's it is!
441
00:19:20,280 --> 00:19:24,960
It's a frozen yoghurt mousse
and a Pimm's syrup
442
00:19:24,960 --> 00:19:27,720
with some lovely fresh strawberry,
cucumber and mint.
443
00:19:43,160 --> 00:19:45,360
Cath, pretty as a picture.
444
00:19:45,360 --> 00:19:48,280
It really was
a wonderful presentation.
445
00:19:49,320 --> 00:19:50,960
The sauce was really vibrant.
446
00:19:50,960 --> 00:19:54,560
The mousse was set.
It had a nice sour flavour to it.
447
00:19:54,560 --> 00:19:57,000
So, thanks for taking us
for drinks with the girls.
448
00:19:57,000 --> 00:19:58,560
Thank you. Thanks.
449
00:19:58,560 --> 00:20:00,120
Well, Cath, I really liked it.
450
00:20:00,120 --> 00:20:02,120
I thought the flavour
of the yoghurt came through,
451
00:20:02,120 --> 00:20:04,240
and the contrast with the sauce
was great!
452
00:20:04,240 --> 00:20:06,520
The strawberries themselves
were really good.
453
00:20:06,520 --> 00:20:08,640
That could be a winning dish.
ANDY: Yeah!
454
00:20:08,640 --> 00:20:12,040
Cath, same for me.
I really enjoyed it. Well done.
455
00:20:12,040 --> 00:20:13,600
Nice one, Cath!
Thanks.
456
00:20:13,600 --> 00:20:15,200
(APPLAUSE)
457
00:20:15,200 --> 00:20:17,400
That's nice. That's nice.
458
00:20:17,400 --> 00:20:19,680
Come here. Good recovery.
Yeah, yeah.
459
00:20:19,680 --> 00:20:21,360
Next up it's Declan!
460
00:20:21,360 --> 00:20:22,640
(APPLAUSE)
461
00:20:31,600 --> 00:20:33,920
Declan, what's the dish, please?
Yeah.
462
00:20:33,920 --> 00:20:36,480
I've got a beef chateaubriand,
463
00:20:36,480 --> 00:20:40,880
mashed potato and carrot
with a mustard brown brandy sauce.
464
00:20:40,880 --> 00:20:44,000
Eyebrows mostly still intact.
Yeah. (LAUGHS)
465
00:20:44,000 --> 00:20:46,600
God, I could have done
with a bit of an eyebrow trim,
466
00:20:46,600 --> 00:20:48,200
save me going to the beautician.
467
00:20:48,200 --> 00:20:49,440
(MELISSA LAUGHS)
468
00:20:51,600 --> 00:20:52,600
Thank you.
469
00:21:11,400 --> 00:21:13,040
Declan, it's pretty bloody good!
470
00:21:13,040 --> 00:21:17,800
The cook on the beef was beautifully
tender. Well seasoned as well.
471
00:21:17,800 --> 00:21:19,800
The pomme puree was great.
472
00:21:19,800 --> 00:21:21,400
I liked the carrot.
473
00:21:21,400 --> 00:21:24,000
I thought it was a really
interesting way of presenting it.
474
00:21:24,000 --> 00:21:25,960
That beautiful sweetness
works really well
475
00:21:25,960 --> 00:21:28,160
in combination
with the mustard sauce
476
00:21:28,160 --> 00:21:30,240
because the mustard sauce
is quite sharp.
477
00:21:30,240 --> 00:21:32,080
Love the sauce, love the beef.
478
00:21:32,080 --> 00:21:37,200
All those flavours, like, actually
really good restaurant food.
479
00:21:38,240 --> 00:21:39,520
Thank you.
480
00:21:39,520 --> 00:21:41,040
Yes! Well done, mate.
Yeah!
481
00:21:41,040 --> 00:21:43,680
Thank you!
(APPLAUSE)
482
00:21:44,680 --> 00:21:46,560
That was good feedback about
your steak and everything.
483
00:21:46,560 --> 00:21:47,640
That's awesome.
484
00:21:47,640 --> 00:21:49,440
Next up, Robbie!
485
00:21:49,440 --> 00:21:50,760
(APPLAUSE)
486
00:21:52,160 --> 00:21:55,040
ROBBIE: Flambeed duck
with a Scotch sauce.
487
00:21:55,040 --> 00:21:56,680
SHANNON: There's some good flavours
in the sauce.
488
00:21:56,680 --> 00:21:59,200
And all the veg seemed
to be cooked quite nicely.
489
00:21:59,200 --> 00:22:00,440
JOCK: Malissa.
490
00:22:00,440 --> 00:22:02,680
MALISSA: I've made flambeed prawns
491
00:22:02,680 --> 00:22:03,960
with a mango salad.
492
00:22:03,960 --> 00:22:07,840
It was zippy, it was spicy,
it was tasty.
493
00:22:07,840 --> 00:22:09,280
JOCK: Well done.
Thank you!
494
00:22:09,280 --> 00:22:11,000
Thanks, Malissa.
(APPLAUSE)
495
00:22:11,000 --> 00:22:12,080
Theo.
496
00:22:12,080 --> 00:22:16,720
Crepe suzette with apple compote,
fresh apple and fresh orange.
497
00:22:16,720 --> 00:22:18,520
Crepes are really nice.
498
00:22:18,520 --> 00:22:20,600
Good flavour off the flambe
there as well.
499
00:22:20,600 --> 00:22:21,960
Thank you.
500
00:22:21,960 --> 00:22:23,200
Thanks, mate.
Well done, Theo.
501
00:22:23,200 --> 00:22:24,640
(APPLAUSE)
502
00:22:27,920 --> 00:22:30,000
Next up, it's Adi!
503
00:22:30,000 --> 00:22:32,200
(APPLAUSE AND CHEERING)
Can you help me?
504
00:22:32,200 --> 00:22:33,600
Is that alright?
505
00:22:33,600 --> 00:22:35,320
And friends!
506
00:22:35,320 --> 00:22:38,640
My heart is in my mouth.
507
00:22:38,640 --> 00:22:41,840
I just hope that the judges get it
and I hope that it lights.
508
00:22:41,840 --> 00:22:44,960
And I hope that it's enough
for the marshmallows to torch.
509
00:22:44,960 --> 00:22:47,080
If this doesn't light
in front of the judges,
510
00:22:47,080 --> 00:22:49,360
then I haven't flambeed.
511
00:22:59,800 --> 00:23:02,200
If this doesn't light
in front of the judges,
512
00:23:02,200 --> 00:23:04,200
then I haven't flambeed.
513
00:23:06,200 --> 00:23:08,080
Thanks, mate. Thank you.
No worries.
514
00:23:08,080 --> 00:23:10,600
If I could be judges on both dishes
together, that'd be good.
515
00:23:10,600 --> 00:23:11,800
Thanks.
(LAUGHS)
516
00:23:11,800 --> 00:23:14,240
Adi, what have you made us?
I've made you my take on...
517
00:23:14,240 --> 00:23:15,560
Stop, stop, stop.
518
00:23:17,040 --> 00:23:18,520
Where's the accent?
Oh!
519
00:23:18,520 --> 00:23:20,320
(LAUGHTER)
Let's have it. Go on.
520
00:23:20,320 --> 00:23:23,320
(AMERICAN ACCENT) I've made you
my take on 'smores.
521
00:23:23,320 --> 00:23:26,520
(LAUGHS)
(MELISSA CHORTLES)
522
00:23:26,520 --> 00:23:29,520
(NORMAL ACCENT)
It's a graham cracker crumb base,
523
00:23:29,520 --> 00:23:32,360
an orange jam
and a chocolate cremeaux.
524
00:23:32,360 --> 00:23:34,280
And some marshmallows on sticks
on the side
525
00:23:34,280 --> 00:23:36,200
so that you can toast them.
526
00:23:37,360 --> 00:23:39,640
Oh! OK.
527
00:23:41,080 --> 00:23:43,720
Alright, I am nervous,
but I think this should work.
528
00:23:43,720 --> 00:23:46,400
OK.
Alrighty.
529
00:23:52,320 --> 00:23:53,440
OK.
530
00:23:57,640 --> 00:23:59,720
What are you doing?
Covering my eyebrows.
531
00:23:59,720 --> 00:24:01,120
She's nervous. (LAUGHS)
532
00:24:02,840 --> 00:24:04,320
Whoop!
533
00:24:04,320 --> 00:24:06,920
Toast away, toast away, toast away.
534
00:24:06,920 --> 00:24:10,160
MELISSA: Move a bit.
ANDY: Oh!
535
00:24:11,560 --> 00:24:13,760
That'll do.
Yeah, that'll do. That'll do.
536
00:24:13,760 --> 00:24:15,440
That will do fine.
537
00:24:25,240 --> 00:24:26,720
(SIGHS)
538
00:24:32,240 --> 00:24:34,080
I really like it.
539
00:24:34,080 --> 00:24:35,560
Oh!
540
00:24:35,560 --> 00:24:39,440
Because out of everyone, the flambe
element was, like, the most creative
541
00:24:39,440 --> 00:24:41,520
and that's what today was about.
542
00:24:41,520 --> 00:24:43,240
Your marshmallow was great.
543
00:24:43,240 --> 00:24:46,200
The orange jam sent it
to another level.
544
00:24:46,200 --> 00:24:48,320
That beautiful, lovely texture.
545
00:24:48,320 --> 00:24:51,760
Graham cracker was great.
Really successful one for you today.
546
00:24:51,760 --> 00:24:54,320
I really liked the creativity
and the execution of it.
547
00:24:54,320 --> 00:24:56,120
Thank you.
I also liked it.
548
00:24:56,120 --> 00:24:59,760
The chocolate layer was nice
and airy and beautiful.
549
00:24:59,760 --> 00:25:01,680
It's so good.
Thank you.
550
00:25:01,680 --> 00:25:04,200
I mean, you know, like, I love that
you're doing something different.
551
00:25:04,200 --> 00:25:05,640
Yeah.
You're pushing yourself.
552
00:25:05,640 --> 00:25:06,880
You're challenging yourself.
553
00:25:06,880 --> 00:25:09,120
And that's what this competition's
all about, so well done.
554
00:25:09,120 --> 00:25:10,920
Thank you, guys!
ANDY: Nice work, Adi!
555
00:25:10,920 --> 00:25:12,840
(APPLAUSE)
556
00:25:15,040 --> 00:25:17,080
Next up down the front, Brent!
557
00:25:17,080 --> 00:25:18,360
(APPLAUSE)
558
00:25:21,760 --> 00:25:22,960
Ooh!
559
00:25:22,960 --> 00:25:24,800
Righto, mate, what's the dish?
560
00:25:24,800 --> 00:25:27,840
Bourbon barbecue
glazed chicken skewers.
561
00:25:27,840 --> 00:25:31,640
Obviously needed to get
the sauce bang-on
562
00:25:31,640 --> 00:25:33,160
'cause the bourbon was in there.
563
00:25:50,560 --> 00:25:52,000
Brent...
Yeah?
564
00:25:53,760 --> 00:25:55,920
CONTESTANT: Whoo!
(ALL APPLAUD)
565
00:25:57,920 --> 00:26:01,400
Brilliant. This is the kind
of food that suits you.
566
00:26:01,400 --> 00:26:05,000
That sort of
really blokey dude food,
567
00:26:05,000 --> 00:26:06,520
but just delicious!
568
00:26:06,520 --> 00:26:08,920
Great amount of work
went into that sauce
569
00:26:08,920 --> 00:26:10,520
from the flambe all the way through.
570
00:26:10,520 --> 00:26:12,920
You worked that sauce,
you worked the flavour,
571
00:26:12,920 --> 00:26:14,400
you teased everything out of it.
572
00:26:14,400 --> 00:26:17,640
It's a really interesting take
on a barbecue sauce.
573
00:26:17,640 --> 00:26:20,520
That is how you flambe with flair.
574
00:26:21,640 --> 00:26:24,440
Succulent, smoky chicken,
punchy sauce.
575
00:26:24,440 --> 00:26:26,360
Even the corn
gave it some sweetness.
576
00:26:26,360 --> 00:26:28,520
Some freshness from the salad
and the pickles.
577
00:26:28,520 --> 00:26:30,280
Perfect.
Yeah. Thank you.
578
00:26:30,280 --> 00:26:32,200
Welcome back, Brent!
CONTESTANT: Yes!
579
00:26:32,200 --> 00:26:34,960
CONTESTANT 2: Well done, Brent!
Well done!
580
00:26:34,960 --> 00:26:36,840
Smashed it! Well done.
581
00:26:36,840 --> 00:26:38,200
Excellent.
582
00:26:42,800 --> 00:26:44,440
(DRAMATIC MUSIC)
583
00:26:44,440 --> 00:26:47,960
In round 1, we wanted to see flambe.
584
00:26:47,960 --> 00:26:50,800
And one of your dishes was so good,
585
00:26:50,800 --> 00:26:53,600
it set the MasterChef kitchen
on fire.
586
00:26:55,280 --> 00:26:57,320
That dish was cooked by you...
587
00:26:59,720 --> 00:27:01,720
..Brent.
CONTESTANT: Yes, Brent!
588
00:27:01,720 --> 00:27:04,560
(APPLAUSE)
589
00:27:04,560 --> 00:27:06,680
Brent, you're in round 2,
so come on down here.
590
00:27:06,680 --> 00:27:08,880
The rest of you, up to the gantry!
591
00:27:08,880 --> 00:27:10,200
(APPLAUSE)
DECLAN: Good luck.
592
00:27:10,200 --> 00:27:12,160
CATH: Good luck.
Thanks.
593
00:27:12,160 --> 00:27:14,680
Immunity doesn't come along
real easy
594
00:27:14,680 --> 00:27:17,880
and to win one
is absolutely amazing.
595
00:27:17,880 --> 00:27:21,000
Like, God, I'd, you know,
love an immunity pin.
596
00:27:21,000 --> 00:27:22,560
Like, one sitting there.
597
00:27:22,560 --> 00:27:23,680
Brilliant.
598
00:27:23,680 --> 00:27:25,880
Brent, winning round 1
means that you're safe
599
00:27:25,880 --> 00:27:28,280
from Sunday night's elimination.
600
00:27:28,280 --> 00:27:33,040
And the only thing that stands
between you and that pin
601
00:27:33,040 --> 00:27:36,000
is the chef that's about
to walk through those doors.
602
00:27:36,000 --> 00:27:39,520
Be warned -
he has an international reputation
603
00:27:39,520 --> 00:27:44,320
and over 50 years experience
as a chef.
604
00:27:44,320 --> 00:27:45,840
50 years!
605
00:27:45,840 --> 00:27:49,760
He's worked in not one
but two restaurants in France
606
00:27:49,760 --> 00:27:51,200
with three Michelin stars
607
00:27:51,200 --> 00:27:54,280
before making the move to Australia
in the late '70s
608
00:27:54,280 --> 00:27:57,520
where he became a national treasure.
609
00:27:58,680 --> 00:28:01,040
He's written 23 cookbooks
610
00:28:01,040 --> 00:28:04,160
and he's cooked on our TV screens
611
00:28:04,160 --> 00:28:07,120
before...most of you were born.
612
00:28:07,120 --> 00:28:08,680
Oh.
613
00:28:09,680 --> 00:28:11,520
Please put your hands together
614
00:28:11,520 --> 00:28:15,480
for the one, the only Gabriel Gate!
615
00:28:15,480 --> 00:28:18,320
Oh, of course!
(APPLAUSE)
616
00:28:19,480 --> 00:28:21,840
(LOUD CHEERING)
617
00:28:23,240 --> 00:28:25,280
(WHISTLES)
618
00:28:26,280 --> 00:28:27,960
How are you?
Yeah, I'm good.
619
00:28:27,960 --> 00:28:30,080
It's nice to be here with you.
Yeah, you too.
620
00:28:30,080 --> 00:28:31,760
Hi, guys.
Hello!
621
00:28:31,760 --> 00:28:33,680
Gabriel.
C'est moi!
622
00:28:33,680 --> 00:28:36,040
Welcome to
the MasterChef kitchen, mate!
623
00:28:36,040 --> 00:28:39,240
Thank you. It's a pleasure.
It's an honour. It's a thrill.
624
00:28:39,240 --> 00:28:41,840
Brent, surely you grew up watching
this great man on the telly.
625
00:28:41,840 --> 00:28:43,320
I didn't.
(LIGHT LAUGHTER)
626
00:28:43,320 --> 00:28:45,560
OK.
He's too young. His grandmother did.
627
00:28:45,560 --> 00:28:47,080
Yeah.
(HEARTY LAUGHTER)
628
00:28:48,640 --> 00:28:51,400
Who's... Who's...
Yeah, Cath would have, for sure!
629
00:28:51,400 --> 00:28:53,000
Yes, yes! Absolutely.
630
00:28:53,000 --> 00:28:56,240
A big Gabriel fan?
Pioneer of cooking shows, really...
631
00:28:56,240 --> 00:28:57,240
Yeah.
Thank you.
632
00:28:57,240 --> 00:28:58,840
..in Australia.
So I grew up watching you.
633
00:28:58,840 --> 00:29:01,080
So, it's, yeah, it's really nice.
634
00:29:01,080 --> 00:29:03,080
Right, well,
635
00:29:03,080 --> 00:29:07,480
hiding under this cloth behind me
are some ingredients.
636
00:29:08,480 --> 00:29:13,360
Your job today will be to pick just
one and feature it in your dish.
637
00:29:13,360 --> 00:29:15,360
Brent, you'll have first pick.
Yep.
638
00:29:15,360 --> 00:29:17,280
And you also have a head start.
Yeah.
639
00:29:17,280 --> 00:29:20,440
You'll have 75 minutes
to complete your dish.
640
00:29:20,440 --> 00:29:24,560
Gabriel, you'll have 60 minutes
to complete yours.
641
00:29:25,600 --> 00:29:28,520
Sorry.
(ALL LAUGH)
642
00:29:30,200 --> 00:29:32,040
(LAUGHS)
643
00:29:32,040 --> 00:29:33,640
We'll taste your dishes blind.
644
00:29:33,640 --> 00:29:36,400
And, Brent, if you get the
high score, you win that bad boy.
645
00:29:36,400 --> 00:29:37,840
Sweet. Let's do it. (LAUGHS)
646
00:29:37,840 --> 00:29:39,440
Before we reveal those ingredients,
647
00:29:39,440 --> 00:29:42,560
Gabriel, you have to head to
the locker room and wait your turn.
648
00:29:42,560 --> 00:29:43,880
So, see you, mate.
649
00:29:43,880 --> 00:29:46,120
Thank you.
CONTESTANT: Awesome.
650
00:29:46,120 --> 00:29:47,960
(CHEERING AND APPLAUSE)
651
00:29:47,960 --> 00:29:52,280
ROBBIE: I always watched him. He's
very clever. He's a very clever man.
652
00:29:52,280 --> 00:29:56,360
MELISSA: Brent, today's challenge
will feature a mixed range...
653
00:29:58,360 --> 00:29:59,400
..of beverages.
654
00:29:59,400 --> 00:30:00,520
Cool.
655
00:30:02,960 --> 00:30:05,200
Ohhh!
Ooh!
656
00:30:05,200 --> 00:30:07,080
You get to pick your poison,
657
00:30:07,080 --> 00:30:10,160
but whatever you choose, it must
feature in your finished dish.
658
00:30:12,200 --> 00:30:15,640
The three of us want it to be
a surprise, so it's over to Shannon.
659
00:30:17,280 --> 00:30:18,680
Good luck, mate!
660
00:30:22,000 --> 00:30:26,040
SHANNON: Alright, Brent, that's
a pretty good choice, I reckon.
661
00:30:26,040 --> 00:30:27,800
Yeah, it's good.
662
00:30:27,800 --> 00:30:31,960
So, have you cooked with any
of these beverages before?
663
00:30:31,960 --> 00:30:35,600
Um, so I've done a glaze
from reducing cola.
664
00:30:35,600 --> 00:30:37,760
Same as, uh, orange juice.
Yep.
665
00:30:37,760 --> 00:30:41,520
Um...I could probably do
beer batter...
666
00:30:41,520 --> 00:30:43,000
Yeah.
Um...
667
00:30:43,000 --> 00:30:45,360
You gotta play to your strengths.
Yeah, play on my strengths.
668
00:30:45,360 --> 00:30:47,040
Which are powerful flavours.
Yeah.
669
00:30:47,040 --> 00:30:48,720
And that's what got you here.
Yeah.
670
00:30:48,720 --> 00:30:50,400
Right now. Today.
671
00:30:53,160 --> 00:30:57,160
Yeah, I think I'm gonna, uh,
do something with orange juice.
672
00:30:57,160 --> 00:31:00,320
I could make a glaze
or...or a sauce.
673
00:31:00,320 --> 00:31:01,920
The orange juice? OK. OK.
Yeah. Yep.
674
00:31:03,840 --> 00:31:05,440
CATH: Here we go!
675
00:31:09,720 --> 00:31:11,240
Alright, Brent.
Yep.
676
00:31:11,240 --> 00:31:14,520
Your time starts now.
(EXCITING MUSIC)
677
00:31:14,520 --> 00:31:16,000
(CONTESTANTS CLAP AND CALL OUT)
678
00:31:16,000 --> 00:31:20,880
BRENT: Gabriel Gate, he's been on TV
longer than I've been on Earth.
679
00:31:20,880 --> 00:31:23,400
I know it's just about
an impossible task
680
00:31:23,400 --> 00:31:24,920
to take on someone like that.
681
00:31:24,920 --> 00:31:28,480
But if there's a chance to win this,
I've got to beat him on flavour.
682
00:31:28,480 --> 00:31:30,320
I've got to make it just punchy.
683
00:31:30,320 --> 00:31:31,720
Star anise.
684
00:31:31,720 --> 00:31:33,400
I need to smack it outta the park.
685
00:31:33,400 --> 00:31:36,000
Galangal, garlic.
686
00:31:36,000 --> 00:31:40,000
I'm making orange glazed duck,
nam jim salad, pancakes
687
00:31:40,000 --> 00:31:41,520
and a duck sauce.
688
00:31:41,520 --> 00:31:43,600
Whoo!
Come on, Brent!
689
00:31:43,600 --> 00:31:47,920
My style of cooking,
very sort of heavy spices
690
00:31:47,920 --> 00:31:49,720
and South-East Asian flavours.
691
00:31:49,720 --> 00:31:52,320
I think orange juice will marry up
really well with that.
692
00:31:52,320 --> 00:31:53,880
SHANNON: You got enough stock there?
Yep.
693
00:31:53,880 --> 00:31:55,800
Get your orange juice reducing
a little bit too.
694
00:31:55,800 --> 00:31:56,800
Yep.
695
00:31:56,800 --> 00:32:00,000
I'm cooking the duck
in the pressure cooker with stock -
696
00:32:00,000 --> 00:32:04,400
galangal, ginger, lemongrass,
garlic, star anise, cinnamon.
697
00:32:05,480 --> 00:32:06,600
Golly!
698
00:32:06,600 --> 00:32:07,960
Let it all out.
699
00:32:07,960 --> 00:32:12,240
Once the duck is cooked, I'll reduce
the stock into a duck sauce.
700
00:32:13,880 --> 00:32:17,840
I'm also gonna reduce orange juice
and make a glaze
701
00:32:17,840 --> 00:32:19,920
with the same things
that are in my duck sauce.
702
00:32:19,920 --> 00:32:22,800
That way that sauce makes sense
with the glaze.
703
00:32:24,120 --> 00:32:27,040
It's very daunting,
cooking against Gabriel.
704
00:32:27,040 --> 00:32:29,440
51 years experience.
705
00:32:29,440 --> 00:32:31,600
Like, I'm not in a great position,
706
00:32:31,600 --> 00:32:34,400
but you never know,
weirder things have happened.
707
00:32:34,400 --> 00:32:36,240
He could be feeling the stress.
708
00:32:36,240 --> 00:32:38,440
This kitchen, it throws ya.
709
00:32:38,440 --> 00:32:40,800
It just makes you do silly things.
710
00:32:40,800 --> 00:32:41,800
(EXHALES)
711
00:32:47,040 --> 00:32:49,440
So I'm just gonna pickle
the cucumber.
712
00:32:49,440 --> 00:32:51,800
Yeah.
Um...just do like...
713
00:32:51,800 --> 00:32:53,840
I can put...Yeah.
Cucumber, carrot.
714
00:32:53,840 --> 00:32:55,840
You're gonna use this
in your salad as well.
715
00:32:55,840 --> 00:32:57,600
Yep.
OK. Now you're on your way.
716
00:32:57,600 --> 00:32:59,240
OK.
You've nearly had 15 minutes.
717
00:32:59,240 --> 00:33:01,120
I'm gonna go get Gabriel.
Yep.
718
00:33:01,120 --> 00:33:04,120
Come on, Brent!
Let's go, Brent!
719
00:33:04,120 --> 00:33:06,520
The immunity pin
is a massive advantage.
720
00:33:06,520 --> 00:33:10,480
But how can I beat Gabriel?
You know, he's such a legend.
721
00:33:10,480 --> 00:33:12,520
I'm not gonna be able to do that.
722
00:33:27,640 --> 00:33:29,360
OK, Gabriel.
723
00:33:29,360 --> 00:33:31,320
In front of me there's a selection
of beverages.
724
00:33:31,320 --> 00:33:34,960
Brent chose orange juice
to feature heavily in his dish.
725
00:33:34,960 --> 00:33:39,640
Now, you have to choose a beverage
to feature heavily in your dish.
726
00:33:40,640 --> 00:33:42,360
Champagne.
Yeah.
727
00:33:42,360 --> 00:33:44,240
Beer.
Yeah.
728
00:33:44,240 --> 00:33:45,520
Cola.
Yeah.
729
00:33:45,520 --> 00:33:46,680
Vodka.
Yeah.
730
00:33:46,680 --> 00:33:48,080
Tonic.
Yeah.
731
00:33:48,080 --> 00:33:49,560
Ginger ale.
Yeah.
732
00:33:49,560 --> 00:33:51,280
Gin.
Yeah.
733
00:33:51,280 --> 00:33:52,760
Sarsparilla.
Yeah.
734
00:33:52,760 --> 00:33:53,920
White wine.
735
00:33:54,920 --> 00:33:56,920
I'll go for champagne.
Here you go, sir.
736
00:33:56,920 --> 00:34:00,760
Can I drink some of it?
Of course you can! (LAUGHS)
737
00:34:00,760 --> 00:34:03,440
Your 60 minutes starts now.
738
00:34:03,440 --> 00:34:05,880
Thank you.
(CONTESTANTS CHEER)
739
00:34:08,720 --> 00:34:11,720
GABRIEL: Cooking is about nostalgia.
740
00:34:12,840 --> 00:34:18,320
We all love the favourite dish that
our mothers or grandmother cooked.
741
00:34:18,320 --> 00:34:19,720
OK.
742
00:34:19,720 --> 00:34:23,240
The memory of flavours
on your youth is unique.
743
00:34:25,200 --> 00:34:27,720
I really love to cook with seafood
744
00:34:27,720 --> 00:34:30,520
because it's
a very delicate ingredient.
745
00:34:30,520 --> 00:34:34,080
The best seafood
generally comes from Australia.
746
00:34:35,240 --> 00:34:38,560
When you're French,
you cook a lot with champagne.
747
00:34:38,560 --> 00:34:40,120
Some lemon here.
748
00:34:40,120 --> 00:34:44,360
So this is France and Australia
mixed together.
749
00:34:44,360 --> 00:34:46,840
(CONTESTANTS CHEER AND APPLAUD)
750
00:34:46,840 --> 00:34:53,600
I am going to do a casserolette
de crevettes avec des moules,
751
00:34:53,600 --> 00:34:57,520
une julienne de legumes
et un sauce champagne.
752
00:34:57,520 --> 00:35:00,200
ADI: Oui, champagne. Ahh!
753
00:35:00,200 --> 00:35:01,320
(LAUGHS)
754
00:35:01,320 --> 00:35:04,720
So it is a seafood casserole,
if you want,
755
00:35:04,720 --> 00:35:08,040
with prawns and mussels,
756
00:35:08,040 --> 00:35:12,320
with vegetable julienne,
as well as a champagne sauce.
757
00:35:13,600 --> 00:35:15,080
CATH: Hmm. Beautiful.
758
00:35:15,080 --> 00:35:19,480
With cooking, you need to have
a contrast of texture and flavour.
759
00:35:19,480 --> 00:35:21,560
You need to seduce
with that contrast.
760
00:35:21,560 --> 00:35:22,560
Yes.
Yeah.
761
00:35:22,560 --> 00:35:23,600
Oui.
762
00:35:23,600 --> 00:35:25,120
(RIPPLING MUSIC)
763
00:35:35,480 --> 00:35:38,040
Let's go, Gabriel!
You're a bloody legend, mate.
764
00:35:39,120 --> 00:35:40,920
(CONTESTANTS LAUGH)
765
00:35:41,920 --> 00:35:43,600
DECLAN: His knife skills
right now...
766
00:35:43,600 --> 00:35:46,760
He's cutting, like, everything
super fine and nicely.
767
00:35:46,760 --> 00:35:49,280
He just julienned a carrot
like it was nothing.
768
00:35:49,280 --> 00:35:51,280
BRENT: You can hear the gantry
just going off.
769
00:35:51,280 --> 00:35:54,000
I've got to go and have a look
what Gabriel's up to.
770
00:35:58,840 --> 00:36:00,840
Oh, look at that. Look at that.
Look at that!
771
00:36:00,840 --> 00:36:02,240
Finished?
Ohh!
772
00:36:02,240 --> 00:36:04,480
(ADI LAUGHS) "Look at that!"
THEO: That's how you do it.
773
00:36:04,480 --> 00:36:06,760
I haven't finished yet! I don't...
(GABRIEL LAUGHS)
774
00:36:06,760 --> 00:36:08,640
(ALL LAUGH)
775
00:36:08,640 --> 00:36:10,280
Everything he's cut
is the exact same size..
776
00:36:10,280 --> 00:36:12,640
Like, everything.
It's just absolute technique.
777
00:36:12,640 --> 00:36:16,040
No, no, no. No.
So the key's not to cut the fingers.
778
00:36:16,040 --> 00:36:17,280
(LAUGHS)
779
00:36:17,280 --> 00:36:19,280
Ah, that's good.
Yeah.
780
00:36:19,280 --> 00:36:22,320
I wasn't worried.
Well done. I'm worried now.
781
00:36:22,320 --> 00:36:24,320
Bonne chance! Good luck!
Good luck to you too.
782
00:36:24,320 --> 00:36:26,560
You don't need it, but good luck.
Oh, I love him!
783
00:36:26,560 --> 00:36:28,280
He's so nice.
784
00:36:28,280 --> 00:36:30,080
I've got no experience
compared to Gabriel.
785
00:36:30,080 --> 00:36:33,880
You know,
51 years versus my measly...
786
00:36:33,880 --> 00:36:37,520
..one, two...oh, three...
three years!
787
00:36:37,520 --> 00:36:39,040
But if I worry about him,
788
00:36:39,040 --> 00:36:40,840
I'm just gonna put too much pressure
on myself,
789
00:36:40,840 --> 00:36:44,480
so I'm just gonna worry about
my cook and see what happens.
790
00:36:44,480 --> 00:36:47,560
Feels like time is
starting to speed up.
791
00:36:47,560 --> 00:36:51,160
You've only got 30 minutes to go!
(CONTESTANTS CHEER AND APPLAUD)
792
00:36:51,160 --> 00:36:53,520
CONTESTANT: Go, Brent!
Come on, Brent!
793
00:36:54,520 --> 00:36:56,360
PHIL: Yeah, Gabriel, let's go.
794
00:36:56,360 --> 00:36:59,960
I am really thrilled to compete
in the MasterChef challenge.
795
00:36:59,960 --> 00:37:02,360
I think competition makes you focus.
796
00:37:02,360 --> 00:37:04,440
Makes you excel.
797
00:37:04,440 --> 00:37:06,520
It makes you be creative.
798
00:37:08,080 --> 00:37:12,840
You want to cook the best possible
food, so you do your best.
799
00:37:15,400 --> 00:37:17,840
I'm proper fangirling.
This is crazy. I...
800
00:37:17,840 --> 00:37:18,960
(CONTESTANTS CHEER)
801
00:37:18,960 --> 00:37:20,480
I have watched Gabriel...
802
00:37:21,680 --> 00:37:22,920
..for years.
803
00:37:24,200 --> 00:37:26,120
Whoo!
804
00:37:26,120 --> 00:37:30,520
RALPH: He's chillin'. (LAUGHS)
He's literally chillin'. (LAUGHS)
805
00:37:33,680 --> 00:37:36,600
Look how relaxed he is!
This is so cool!
806
00:37:36,600 --> 00:37:40,400
Now we are talking!
CONTESTANTS: Yes!
807
00:37:40,400 --> 00:37:41,720
He looks relaxed.
808
00:37:41,720 --> 00:37:43,880
(CORK POPS)
CONTESTANT: Whoo!
809
00:37:43,880 --> 00:37:47,320
Champagne and seafood goes very well.
810
00:37:47,320 --> 00:37:49,160
ADI: Are you making a beurre blanc?
811
00:37:50,160 --> 00:37:52,480
Something like that.
Something like that.
812
00:37:52,480 --> 00:37:54,120
A variation.
Beautiful.
813
00:37:54,120 --> 00:37:56,520
DECLAN: I made a tarragon
beurre blanc last week.
814
00:37:56,520 --> 00:37:58,120
Oh, good.
Yeah.
815
00:37:58,120 --> 00:38:01,680
It's almost like a bearnaise.
Yes! It is.
816
00:38:01,680 --> 00:38:03,080
Without the yolk.
Yeah.
817
00:38:03,080 --> 00:38:06,400
Do you know what a bearnaise is?
I thought he said mayonnaise.
818
00:38:06,400 --> 00:38:08,480
(LAUGHS)
819
00:38:08,480 --> 00:38:12,320
I want to marry the dish.
The dish needs to work together.
820
00:38:12,320 --> 00:38:16,360
And so I added a little bit of the
cooking liquid from the vegetables
821
00:38:16,360 --> 00:38:17,840
and the mussels.
822
00:38:17,840 --> 00:38:19,960
CATH: Oh, yum!
823
00:38:19,960 --> 00:38:22,440
That will make it a very delicious,
824
00:38:22,440 --> 00:38:26,240
powerful, flavoursome
champagne sauce.
825
00:38:26,240 --> 00:38:29,440
Time is not on your side now!
It's only 10 minutes to go!
826
00:38:29,440 --> 00:38:32,920
(CONTESTANTS CALL OUT AND APPLAUD)
827
00:38:35,760 --> 00:38:39,920
At home, we're always cooking
against the clock,
828
00:38:39,920 --> 00:38:42,480
but my clock at home
is a lot smaller.
829
00:38:45,800 --> 00:38:48,440
Just finishing the nam jim sauce.
I've got the glaze done.
830
00:38:48,440 --> 00:38:51,520
The salad's cut. I'm just waiting
on the pressure cooker.
831
00:38:51,520 --> 00:38:53,440
Man, I've got to make
these pancakes.
832
00:38:53,440 --> 00:38:55,160
I'm just gonna get myself...
833
00:38:56,960 --> 00:39:00,400
..into a good position to serve up
something really yummy.
834
00:39:00,400 --> 00:39:02,520
DECLAN: It smells amazing.
ROBBIE: Mmm.
835
00:39:02,520 --> 00:39:04,880
This is more your style of cooking.
Yeah, I know.
836
00:39:04,880 --> 00:39:07,440
Those legs done?
Yep.
837
00:39:08,920 --> 00:39:10,400
(STEAM HISSES)
838
00:39:17,640 --> 00:39:19,560
Yeah. Yeah, they're
beautifully cooked.
839
00:39:19,560 --> 00:39:22,440
Oh, my God! Thank you.
I needed that.
840
00:39:22,440 --> 00:39:25,080
I need everything perfect
to win this.
841
00:39:25,080 --> 00:39:26,840
But now I've got to reduce
that sauce.
842
00:39:27,840 --> 00:39:31,360
Everything's gotta marry up.
I want that orange juice heavy.
843
00:39:31,360 --> 00:39:35,920
And hope, just hope,
it is vibrant with flavour.
844
00:39:35,920 --> 00:39:38,120
CATH: It smells beautiful, Brent.
Thank you!
845
00:39:38,120 --> 00:39:39,800
PHIL: Come on, mate!
Nearly there! Nearly there!
846
00:39:39,800 --> 00:39:41,840
MALISSA: Yeah, come on, Brent!
It looks amazing!
847
00:39:43,800 --> 00:39:47,120
I'm balancing the sauce,
cooking my pancakes,
848
00:39:47,120 --> 00:39:48,520
glazing my duck.
849
00:39:48,520 --> 00:39:51,000
Right now, I'm multitasking
like my wife.
850
00:39:51,000 --> 00:39:53,040
I flip the duck leg.
851
00:39:53,040 --> 00:39:55,320
SHANNON: That's too high.
852
00:39:55,320 --> 00:39:56,480
Shit.
853
00:39:56,480 --> 00:39:58,160
The glaze is burnt.
854
00:39:58,160 --> 00:40:00,240
This is my main thing.
It's the duck.
855
00:40:01,240 --> 00:40:04,280
If I can't fix it, I'm done.
856
00:40:10,000 --> 00:40:16,040
ANNOUNCER: In the mood to cook?
857
00:40:16,040 --> 00:40:17,600
on 10 play.
858
00:40:21,160 --> 00:40:23,440
SHANNON: Five minutes to go!
Come on, come on!
859
00:40:23,440 --> 00:40:25,400
(CONTESTANTS SHOUT)
860
00:40:28,600 --> 00:40:30,160
BRENT: Five minutes to go
861
00:40:30,160 --> 00:40:32,720
and I've just burnt the orange glaze
on the duck.
862
00:40:32,720 --> 00:40:34,280
SHANNON: Scrape that off,
unfortunately.
863
00:40:34,280 --> 00:40:35,760
Don't panic, don't panic.
864
00:40:36,760 --> 00:40:38,760
PHIL: Come on, man,
last few minutes, let's go.
865
00:40:38,760 --> 00:40:40,720
The glaze has just burnt
to the outside,
866
00:40:40,720 --> 00:40:42,480
but I can just peel it off
867
00:40:42,480 --> 00:40:44,080
and then, you know, keep glazing.
868
00:40:44,080 --> 00:40:45,840
SHANNON: Oh, they look good.
869
00:40:45,840 --> 00:40:47,960
The food gods have been
looking down on me today.
870
00:40:47,960 --> 00:40:50,160
MALISSA: On you, Brent.
Go, Brent!
871
00:40:51,160 --> 00:40:54,200
Whether it's as good as
the Frenchman next to me,
872
00:40:54,200 --> 00:40:55,200
probably not.
873
00:40:55,200 --> 00:40:57,520
But it's Goddamn tasty.
874
00:40:58,640 --> 00:40:59,920
Yum.
875
00:40:59,920 --> 00:41:02,960
I did my apprenticeship with the man
that used to have the title
876
00:41:02,960 --> 00:41:04,520
of the King of the Beurre Blanc.
877
00:41:04,520 --> 00:41:06,640
CATH: This is real nostalgia
for us, isn't it?
878
00:41:06,640 --> 00:41:08,040
RHIANNON: Bloody oath!
Mmm.
879
00:41:08,040 --> 00:41:10,760
Watching Gabriel, watching him cook.
Yes! I know.
880
00:41:10,760 --> 00:41:12,360
It's crazy!
Very special.
881
00:41:12,360 --> 00:41:14,560
So what do you do
when you finish early?
882
00:41:14,560 --> 00:41:16,000
You have a glass of champagne.
883
00:41:16,000 --> 00:41:17,480
(LAUGHTER)
Yeah!
884
00:41:18,480 --> 00:41:19,760
(LAUGHTER)
885
00:41:20,760 --> 00:41:22,160
(LAUGHS)
886
00:41:22,160 --> 00:41:24,120
Gabriel?
Yep.
887
00:41:24,120 --> 00:41:26,280
Enough of the talk, mate. Come on!
Are you ready?
888
00:41:26,280 --> 00:41:27,480
Ready to rock?
889
00:41:28,480 --> 00:41:29,720
He was done!
890
00:41:29,720 --> 00:41:32,040
Are you...are you finished?
I'm finished.
891
00:41:32,040 --> 00:41:33,040
Jesus.
892
00:41:33,040 --> 00:41:35,720
Very lovely, Garbiel!
893
00:41:35,720 --> 00:41:37,800
Oh, that's beautiful.
894
00:41:38,800 --> 00:41:41,520
Where's the glass? (LAUGHS)
895
00:41:41,520 --> 00:41:44,680
CONTESTANT: Come on, Brent!
It looks amazing!
896
00:41:45,680 --> 00:41:46,800
PHIL: Let's go!
897
00:41:46,800 --> 00:41:48,400
OK, that's it. 10...
898
00:41:48,400 --> 00:41:50,760
ALL: ..9, 8,
899
00:41:50,760 --> 00:41:54,000
7, 6, 5,
900
00:41:54,000 --> 00:41:55,680
4, 3,
901
00:41:55,680 --> 00:41:57,840
2, 1!
902
00:41:57,840 --> 00:41:59,960
(ALL CHEER)
903
00:41:59,960 --> 00:42:01,640
Well done, Brent!
904
00:42:01,640 --> 00:42:03,080
Good job, Brent!
905
00:42:03,080 --> 00:42:05,160
Awesome. Oh! Ooh!
Well done.
906
00:42:07,520 --> 00:42:09,200
Oh!
Well done.
907
00:42:09,200 --> 00:42:10,720
Cheers!
What have you got?
908
00:42:10,720 --> 00:42:12,920
Look at that.
Oh, that looks nice.
909
00:42:12,920 --> 00:42:14,440
Oh, that looks nice.
910
00:42:15,800 --> 00:42:17,280
Cheers, mate.
Cheers. Best wishes.
911
00:42:17,280 --> 00:42:18,680
Yeah, you too.
912
00:42:21,240 --> 00:42:22,560
Ahhh!
913
00:42:22,560 --> 00:42:24,240
(BIRDSONG)
914
00:42:26,480 --> 00:42:27,960
I love these days.
915
00:42:27,960 --> 00:42:30,840
I love blind tastings because
it's just such a lot of fun.
916
00:42:30,840 --> 00:42:33,360
So, today, the challenge - drinks.
917
00:42:33,360 --> 00:42:36,160
They have to incorporate something
from that bar cart into it.
918
00:42:36,160 --> 00:42:38,320
And I have a feeling
one of them might be
919
00:42:38,320 --> 00:42:41,040
just a little bit more on the
classically French side of things.
920
00:42:41,040 --> 00:42:42,800
JOCK: What do we think
are Brent's chances?
921
00:42:42,800 --> 00:42:44,280
I think they're good.
Yep.
922
00:42:44,280 --> 00:42:46,120
He's starting to find his feet
in the competition.
923
00:42:46,120 --> 00:42:47,720
So I think this challenge
might suit him.
924
00:42:47,720 --> 00:42:49,920
Here's hoping they are both
equally delicious.
925
00:42:49,920 --> 00:42:51,920
Shall we get the first one in?
Let's do it.
926
00:43:00,480 --> 00:43:02,120
How are you, mate?
Good. How are you?
927
00:43:02,120 --> 00:43:03,640
Great!
Good. Thank you.
928
00:43:03,640 --> 00:43:07,960
Orange duck, green nam jim salad,
crispy pancakes and a duck sauce.
929
00:43:07,960 --> 00:43:09,400
Cool! Thanks, mate.
930
00:43:09,400 --> 00:43:12,240
Well, it certainly looks fantastic.
931
00:43:12,240 --> 00:43:14,760
Bit of a feast we've got.
Smells amazing too.
932
00:43:14,760 --> 00:43:18,120
(SNIFFS) That's... Yeah. The smell.
933
00:43:18,120 --> 00:43:21,200
Right? The aroma went it hits
the table, I love that.
934
00:43:21,200 --> 00:43:23,160
Educated guess
that he chose orange juice.
935
00:43:23,160 --> 00:43:25,480
Mm. Yes.
I reckon you might be right.
936
00:43:25,480 --> 00:43:27,200
Yeah.
Yes.
937
00:43:27,200 --> 00:43:28,840
I tell you what, though,
it's nicely cooked.
938
00:43:28,840 --> 00:43:30,160
Is it?
Oh, yeah!
939
00:43:30,160 --> 00:43:31,680
Ooh!
940
00:43:31,680 --> 00:43:33,200
Look at that!
Yum!
941
00:43:33,200 --> 00:43:35,080
Very good.
Good, huh?
942
00:43:35,080 --> 00:43:38,920
(LAUGHS) You're mesmerised.
943
00:43:38,920 --> 00:43:40,760
Oh! Look at that.
Can you smell that now?
944
00:43:40,760 --> 00:43:42,920
Yes. It's ridiculous.
945
00:43:44,240 --> 00:43:45,800
Thank you.
946
00:43:49,040 --> 00:43:51,200
(CRUNCH!)
947
00:44:08,440 --> 00:44:11,040
(MELISSA LAUGHS)
We've got no food left.
948
00:44:11,040 --> 00:44:13,080
Very happy boy over here.
949
00:44:13,080 --> 00:44:14,840
(ANDY AND MELISSA LAUGH)
950
00:44:15,840 --> 00:44:17,840
That was delicious!
That was flat-out flavour.
951
00:44:17,840 --> 00:44:21,960
The smart use of the orange juice
in that glaze but also in that sauce
952
00:44:21,960 --> 00:44:23,600
is just wafting around.
953
00:44:23,600 --> 00:44:26,680
The meat is just, like,
pink and delicious.
954
00:44:26,680 --> 00:44:29,760
And then the crispy pancake,
it was the perfect match.
955
00:44:29,760 --> 00:44:31,960
I love it when you smile like that
because of food.
956
00:44:31,960 --> 00:44:34,040
It's so good!
(LAUGHS)
957
00:44:34,040 --> 00:44:36,320
When you have that many
bold flavours on a plate,
958
00:44:36,320 --> 00:44:39,920
you could risk it not
being cohesive.
959
00:44:39,920 --> 00:44:43,440
But every single element
on the plate ate well together.
960
00:44:43,440 --> 00:44:44,920
They were best mates.
961
00:44:44,920 --> 00:44:46,280
This is masterful cooking.
962
00:44:46,280 --> 00:44:48,920
The sauce tastes like it's come out
of a duck breast,
963
00:44:48,920 --> 00:44:50,760
which Gabriel would know
exactly how to do.
964
00:44:50,760 --> 00:44:52,760
Right? That's, like,
French technique.
965
00:44:52,760 --> 00:44:54,840
It tastes like a saucier made it.
966
00:44:54,840 --> 00:44:57,080
There's doubt for me
as to maybe who cooked what.
967
00:44:57,080 --> 00:44:58,080
Mmm.
968
00:44:58,080 --> 00:45:01,480
Every part of this was...
was really good.
969
00:45:01,480 --> 00:45:03,240
Score time?
Yeah.
970
00:45:09,600 --> 00:45:11,600
(TENSE MUSIC)
971
00:45:19,640 --> 00:45:21,400
Prawn and mussel casserole
972
00:45:21,400 --> 00:45:23,880
with julienne vegetables
and a champagne sauce.
973
00:45:23,880 --> 00:45:25,400
Beautiful. Thank you.
Thank you.
974
00:45:25,400 --> 00:45:26,400
Thank you.
975
00:45:26,400 --> 00:45:28,720
Looks very French, don't you think,
with the champagne sauce?
976
00:45:28,720 --> 00:45:30,320
It does.
Just sayin'.
977
00:45:30,320 --> 00:45:31,920
What's underneath?
978
00:45:31,920 --> 00:45:34,720
Julienne vegetables.
Julienne? Oh, come on.
979
00:45:34,720 --> 00:45:35,920
(LAUGHS)
Like...
980
00:45:35,920 --> 00:45:37,080
Mais oiu.
981
00:45:37,080 --> 00:45:39,040
If the champagne sauce
didn't give it away.
982
00:45:39,040 --> 00:45:40,360
(LAUGHS)
983
00:45:58,400 --> 00:46:00,360
(SLURPS)
984
00:46:01,800 --> 00:46:03,920
Did you drink all that?
985
00:46:12,120 --> 00:46:13,960
Oh, it's gonna be hard to say this.
986
00:46:13,960 --> 00:46:16,800
Um...the prawn...
987
00:46:17,920 --> 00:46:19,320
Is yours raw?
988
00:46:31,280 --> 00:46:32,760
Is yours raw?
989
00:46:32,760 --> 00:46:36,520
No, but, unfortunately,
it's a bit undercooked.
990
00:46:39,840 --> 00:46:43,040
Yours? Mine was alright.
No, mine's fine. Totally fine.
991
00:46:43,040 --> 00:46:46,440
OK, I want to talk, first of all,
at the brief
992
00:46:46,440 --> 00:46:48,600
which was to choose a drink
off the trolley.
993
00:46:48,600 --> 00:46:50,880
In this case, champagne, the sauce.
994
00:46:50,880 --> 00:46:53,680
Beautiful sort of champagne veloute
there. Really nice.
995
00:46:53,680 --> 00:46:55,640
The mussel was perfectly cooked.
996
00:46:55,640 --> 00:47:00,000
Same for the prawn - beautifully
prepared and beautifully cooked.
997
00:47:00,000 --> 00:47:02,320
Really nicely cooked proteins.
Mmm.
998
00:47:02,320 --> 00:47:04,440
The vegetables had a lovely texture
to them.
999
00:47:04,440 --> 00:47:06,200
It was a very tasty plate of food
1000
00:47:06,200 --> 00:47:09,520
with some wonderful display
of technique as well.
1001
00:47:09,520 --> 00:47:11,520
The flavour, like, on point.
1002
00:47:11,520 --> 00:47:14,200
Everything is seasoned
absolutely perfect.
1003
00:47:14,200 --> 00:47:18,920
I love the sauce. It was really
a smart way to use the champagne.
1004
00:47:18,920 --> 00:47:20,440
And it's got a great waft
1005
00:47:20,440 --> 00:47:22,640
and works so well with
the white pepper and the butter.
1006
00:47:22,640 --> 00:47:24,960
The mussel was perfectly cooked.
Mmm.
1007
00:47:24,960 --> 00:47:26,000
Perfectly cooked.
1008
00:47:26,000 --> 00:47:28,840
However, I've got a bit of an issue
with undercooked prawn.
1009
00:47:30,520 --> 00:47:32,640
Gentlemen, shall we score?
BOTH: Love to!
1010
00:47:42,240 --> 00:47:45,560
Today was another
beautifully nostalgic day
1011
00:47:45,560 --> 00:47:47,040
in the MasterChef kitchen,
1012
00:47:47,040 --> 00:47:48,440
starting with flambe...
1013
00:47:49,440 --> 00:47:51,760
..and ending with Gate.
(LAUGHTER)
1014
00:47:51,760 --> 00:47:54,480
Touche!
(ALL LAUGH LOUDLY)
1015
00:47:56,440 --> 00:47:57,760
What a guy!
1016
00:48:00,000 --> 00:48:02,320
Brent, I'm sure it's gonna be a cook
that you'll remember
1017
00:48:02,320 --> 00:48:03,760
for quite some time, mate.
1018
00:48:03,760 --> 00:48:05,000
Yeah, definitely.
1019
00:48:05,000 --> 00:48:07,400
What did you cook?
Um, the orange duck.
1020
00:48:07,400 --> 00:48:10,320
Which means, Gabriel...
I cooked the other one.
1021
00:48:10,320 --> 00:48:12,640
(LAUGHTER)
Can we keep him?
1022
00:48:12,640 --> 00:48:15,720
Which means, Gabriel,
you cooked the seafood casserole.
1023
00:48:15,720 --> 00:48:16,880
Yes.
Amazing.
1024
00:48:16,880 --> 00:48:19,240
That being the case,
we will start with you, my friend.
1025
00:48:19,240 --> 00:48:20,480
Merci.
1026
00:48:20,480 --> 00:48:23,280
Gabriel, you dish was so tasty,
1027
00:48:23,280 --> 00:48:26,040
I may, in fact, have drunk
the sauce out of the jug.
1028
00:48:26,040 --> 00:48:27,400
(LAUGHTER)
1029
00:48:27,400 --> 00:48:29,280
I scored your dish...
1030
00:48:29,280 --> 00:48:30,920
..8 out of 10.
1031
00:48:30,920 --> 00:48:33,080
Thank you. Thank you!
1032
00:48:34,800 --> 00:48:37,760
I too loved the sauce.
1033
00:48:37,760 --> 00:48:39,240
9 out of 10.
1034
00:48:39,240 --> 00:48:40,400
Thank you.
1035
00:48:40,400 --> 00:48:44,280
ANDY: Gabriel, unfortunately,
my prawn was a little undercooked.
1036
00:48:44,280 --> 00:48:47,200
However, it was super-duper tasty!
1037
00:48:47,200 --> 00:48:48,840
I scored you an 8 out of 10.
1038
00:48:48,840 --> 00:48:50,680
Thank you.
1039
00:48:50,680 --> 00:48:54,920
So, Gabriel, that means you have
a combined score of 25 out of 30.
1040
00:48:54,920 --> 00:48:57,560
Well done.
Thank you. Thank you.
1041
00:48:57,560 --> 00:48:58,800
(APPLAUSE)
1042
00:48:59,800 --> 00:49:01,600
Brent, over to you, mate.
1043
00:49:04,640 --> 00:49:06,120
Perfectly cooked duck
1044
00:49:06,120 --> 00:49:08,920
and a sauce that
had a depth of flavour
1045
00:49:08,920 --> 00:49:12,200
you'd expect had been in the stove
for hours.
1046
00:49:12,200 --> 00:49:16,360
Mate, I couldn't score it
anything else but 10 out of 10.
1047
00:49:16,360 --> 00:49:18,400
(LOUD CHEERING)
1048
00:49:20,920 --> 00:49:22,560
Well done, Brent.
1049
00:49:22,560 --> 00:49:25,040
Brent, your dish in round 1,
1050
00:49:25,040 --> 00:49:27,440
it was really, really good.
1051
00:49:27,440 --> 00:49:30,320
But round 2,
that was your best dish!
1052
00:49:30,320 --> 00:49:32,440
I scored you at 10!
(LOUD CHEERING)
1053
00:49:37,520 --> 00:49:41,960
Brent, there are very few dishes
that make us all smile
1054
00:49:41,960 --> 00:49:43,680
as much as that one did.
1055
00:49:43,680 --> 00:49:46,720
I gave a 10 out of 10!
(LOUD CHEERING)
1056
00:49:47,760 --> 00:49:49,160
GABRIEL: Good job.
1057
00:49:52,000 --> 00:49:54,600
Brent, you know what that means!
1058
00:49:54,600 --> 00:49:58,560
You've won the pin!
(CONTESTANTS CHEER)
1059
00:49:59,960 --> 00:50:01,560
Hey. How about that?
Oh, my, my.
1060
00:50:01,560 --> 00:50:02,560
Whoo-hoo-hoo!
1061
00:50:03,560 --> 00:50:05,160
Oh, matey, well done.
1062
00:50:05,160 --> 00:50:06,560
Oh, shit.
1063
00:50:07,560 --> 00:50:09,760
How does that feel?
10s across the board!
1064
00:50:09,760 --> 00:50:12,240
Yeah. Oh...man.
1065
00:50:12,240 --> 00:50:13,800
Good day.
Yeah!
1066
00:50:13,800 --> 00:50:16,000
(CONTESTANTS LAUGH)
Really good day.
1067
00:50:16,000 --> 00:50:18,320
Well, a perfect score is unbeatable.
1068
00:50:18,320 --> 00:50:19,840
(LAUGHS)
Well done.
1069
00:50:19,840 --> 00:50:21,040
Thank you. Thank you.
1070
00:50:21,040 --> 00:50:23,280
Gabriel, your dish was beautiful,
1071
00:50:23,280 --> 00:50:26,240
but you just came up with a guy
who didn't put a foot wrong.
1072
00:50:26,240 --> 00:50:29,080
I know!
Any words of advice for Brent?
1073
00:50:29,080 --> 00:50:30,480
Keep cooking.
1074
00:50:30,480 --> 00:50:33,400
Cooking is all about
creating emotions
1075
00:50:33,400 --> 00:50:36,560
and, uh, making people smile
1076
00:50:36,560 --> 00:50:39,560
and giving them a wonderful time
through your food.
1077
00:50:39,560 --> 00:50:40,720
Yeah. Yeah.
1078
00:50:40,720 --> 00:50:43,920
Well, Gabriel,
I think you can tell here,
1079
00:50:43,920 --> 00:50:45,720
you've got a lot of fans, even us.
1080
00:50:45,720 --> 00:50:47,880
Merci. Thank you.
1081
00:50:47,880 --> 00:50:49,640
And although you didn't get a win,
1082
00:50:49,640 --> 00:50:52,280
it's been absolutely epic to see you
in the MasterChef kitchen,
1083
00:50:52,280 --> 00:50:53,800
so thank you so much.
1084
00:50:53,800 --> 00:50:57,840
(CONTESTANTS CHEER)
Thank you. Thank you. Thank you.
1085
00:50:57,840 --> 00:51:00,080
Brent, of course, let's not forget
1086
00:51:00,080 --> 00:51:02,960
you are also immune
from this Sunday's elimination.
1087
00:51:02,960 --> 00:51:04,880
As for the rest of you,
1088
00:51:04,880 --> 00:51:08,600
the next time you step into
the kitchen, you will be vulnerable.
1089
00:51:08,600 --> 00:51:11,200
RUE: Yep.
We'll see you all on Sunday.
1090
00:51:11,200 --> 00:51:13,120
Well done, Brent!
ANDY: Well done, Brent!
1091
00:51:14,120 --> 00:51:16,240
Come on. Come with me.
This way, mate.
1092
00:51:16,240 --> 00:51:19,080
(GRACE SQUEALS) That's great!
That's pretty good.
1093
00:51:19,080 --> 00:51:22,840
Brent. Ahhh!
1094
00:51:22,840 --> 00:51:25,080
(CATH LAUGHS)
1095
00:51:25,080 --> 00:51:26,920
(UPLIFTING MUSIC)
1096
00:51:31,720 --> 00:51:34,520
ANNOUNCER: Sunday night
on MasterChef Australia...
1097
00:51:34,520 --> 00:51:36,280
Welcome to our cheese party.
1098
00:51:36,280 --> 00:51:38,760
..it's time to say 'cheese'.
1099
00:51:38,760 --> 00:51:41,280
ANDY: This is a taste test!
1100
00:51:42,280 --> 00:51:43,280
(SIGHS)
1101
00:51:43,280 --> 00:51:46,160
MALISSA: I am
stressing out right now.
1102
00:51:46,160 --> 00:51:47,920
Because one
wrong answer...
1103
00:51:47,920 --> 00:51:48,920
Oh.
1104
00:51:48,920 --> 00:51:51,600
..and they'll face
elimination
1105
00:51:51,600 --> 00:51:52,920
by re-creating
1106
00:51:52,920 --> 00:51:55,200
good old
family favourites.
1107
00:51:55,200 --> 00:51:56,360
Strap yourselves in,
guys.
1108
00:51:56,360 --> 00:51:57,360
Oh!
1109
00:51:57,360 --> 00:51:59,720
It's just giving me
nightmares.
1110
00:51:59,720 --> 00:52:01,720
Captions by Red Bee Media
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