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00:00:01,000 --> 00:00:07,760
ANNOUNCER: Previously
on MasterChef Australia,
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00:00:07,760 --> 00:00:10,560
MELISSA: When nostalgia is
done right in this kitchen,
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00:00:10,560 --> 00:00:13,640
it can produce some of the best food
we've ever seen.
4
00:00:13,640 --> 00:00:17,600
..including a mind-blowing Viennetta.
(GASPS)
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00:00:17,600 --> 00:00:19,080
Alright. Let's see it inside.
6
00:00:19,080 --> 00:00:22,720
(ALL GASP)
(JOCK LAUGHS)
7
00:00:22,720 --> 00:00:23,760
No!
8
00:00:23,760 --> 00:00:26,960
..which was the end of the journey
for Alice.
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00:00:26,960 --> 00:00:29,200
(APPLAUSE AND CHEERING)
10
00:00:29,200 --> 00:00:31,080
Plus...
(CONTESTANTS EXCLAIM)
11
00:00:31,080 --> 00:00:34,240
..Brent flambeed his way to immunity.
12
00:00:34,240 --> 00:00:38,440
JOCK: Great blokey dude food,
but just delicious.
13
00:00:38,440 --> 00:00:42,960
And in round 2,
he blew everyone away.
14
00:00:42,960 --> 00:00:44,440
10 out of 10.
(CONTESTANTS CHEER)
15
00:00:44,440 --> 00:00:48,080
I scored you a 10!
I gave you a 10 out of 10!
16
00:00:48,080 --> 00:00:49,960
You've won the pin!
17
00:00:49,960 --> 00:00:51,880
Even Gabriel Gate.
18
00:00:51,880 --> 00:00:56,800
Touche!
(ALL LAUGH)
19
00:00:56,800 --> 00:01:01,760
Tonight, the black aprons are on.
20
00:01:01,760 --> 00:01:03,400
RALPH: Now I'm stressing,
because I'm thinking
21
00:01:03,400 --> 00:01:04,880
I might be going home today.
22
00:01:04,880 --> 00:01:09,040
..for an elimination
worthy of Nostalgia Week.
23
00:01:29,400 --> 00:01:32,000
ADI: Good luck today, guys.
24
00:01:32,000 --> 00:01:34,080
RHIANNON: Yeah, good luck, everyone.
25
00:01:34,080 --> 00:01:36,040
I hate eliminations.
26
00:01:36,040 --> 00:01:38,920
Honestly, my anxiety
goes through the roof.
27
00:01:38,920 --> 00:01:42,160
This apron is not
what I like to wear ever.
28
00:01:45,840 --> 00:01:47,600
Morning!
29
00:01:48,680 --> 00:01:51,760
Good luck, guys.
Thanks, Brent.
30
00:01:51,760 --> 00:01:54,720
CATH: Ohh. What's going on here?
31
00:01:55,760 --> 00:02:00,000
There's this beautiful
old-fashioned lounge room set.
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00:02:00,000 --> 00:02:03,080
It reminds me of some of
the furniture that I grew up with.
33
00:02:03,080 --> 00:02:05,280
Morning, morning, morning!
CONTESTANTS: Good morning.
34
00:02:05,280 --> 00:02:07,920
It's a nice way to finish
the Nostalgic Week.
35
00:02:15,960 --> 00:02:17,160
G'day.
36
00:02:21,680 --> 00:02:26,760
It's elimination day
and there is nowhere to hide
37
00:02:26,760 --> 00:02:30,680
unless you're Brent who is
currently hiding up on the gantry.
38
00:02:30,680 --> 00:02:32,320
Hello!
G'day.
39
00:02:32,320 --> 00:02:34,160
How you feeling?
Um, really good?
40
00:02:34,160 --> 00:02:36,880
I love staying up here even more.
(LAUGHS)
41
00:02:38,400 --> 00:02:42,480
Well, Brent, watch from up there
today and cheer everybody on, OK?
42
00:02:42,480 --> 00:02:44,240
Yeah, will do. Good luck, guys.
Alright.
43
00:02:44,240 --> 00:02:45,760
(ADI CHUCKLES)
44
00:02:45,760 --> 00:02:47,280
Before we go any further,
45
00:02:47,280 --> 00:02:51,000
we need to mention that Grace is not
feeling well enough to cook today.
46
00:02:51,000 --> 00:02:53,760
And as per the rules
of the competition,
47
00:02:53,760 --> 00:02:57,760
she will automatically drop into
the next elimination.
48
00:03:00,120 --> 00:03:02,520
I hope you're ready
to step back in time
49
00:03:02,520 --> 00:03:07,000
because behind us you'll notice
a slice of nostalgic heaven.
50
00:03:13,360 --> 00:03:17,160
Complete with a very lavish display
in front of us.
51
00:03:18,480 --> 00:03:20,520
I'm just going to...
Uh, I can't see.
52
00:03:20,520 --> 00:03:22,480
Ooh, got the goggles out!
53
00:03:22,480 --> 00:03:24,160
Oh, it's cheese.
54
00:03:24,160 --> 00:03:26,000
(ALL LAUGH)
OK.
55
00:03:29,560 --> 00:03:32,320
ADI: I love cheese!
I love a cheese platter.
56
00:03:32,320 --> 00:03:33,800
I love a good charcuterie.
57
00:03:33,800 --> 00:03:37,160
But, like, come on, normally,
we've got a packet to look at.
58
00:03:37,160 --> 00:03:39,080
Where's the packets?
59
00:03:44,120 --> 00:03:47,640
Guys, you know the deal.
You're not just here to look at it.
60
00:03:49,320 --> 00:03:52,800
This is a cheese taste test.
61
00:03:56,600 --> 00:03:59,160
Ralph, are you shaking your head
because you don't like cheese?
62
00:03:59,160 --> 00:04:00,920
I'm not a big fan of cheese.
63
00:04:00,920 --> 00:04:02,640
You're not a big fan of cheese.
Wow!
64
00:04:02,640 --> 00:04:04,880
Look, I know people love cheese.
65
00:04:04,880 --> 00:04:07,840
I'm, unfortunately, one of
those people that just don't.
66
00:04:07,840 --> 00:04:09,960
I do cook with cheese.
67
00:04:09,960 --> 00:04:12,480
A bit of parmesan
to put on top of my pasta,
68
00:04:12,480 --> 00:04:15,560
but not eat a block of parmesan.
69
00:04:18,800 --> 00:04:20,920
Right, some rules.
Pretty straightforward.
70
00:04:20,920 --> 00:04:24,800
One by one,
you will choose a cheese to test.
71
00:04:24,800 --> 00:04:28,280
You'll have to tell us
exactly what it is.
72
00:04:28,280 --> 00:04:32,280
If you guess it correctly,
you get to keep playing.
73
00:04:32,280 --> 00:04:37,240
But the first five to guess wrong
will fall into round 2
74
00:04:37,240 --> 00:04:41,520
from where someone, of course,
will be eliminated.
75
00:04:43,560 --> 00:04:48,320
When it's your turn, you'll be able
to pick whichever cheese you like.
76
00:04:49,640 --> 00:04:52,280
Obviously, the longer it goes on,
77
00:04:52,280 --> 00:04:56,160
the tougher it's going to get
as a cheeses disappear.
78
00:04:57,480 --> 00:05:00,240
All clear?
Yeah.
79
00:05:00,240 --> 00:05:02,200
Clear as mud. Alright.
80
00:05:02,200 --> 00:05:03,960
CATH: Ooh!
81
00:05:03,960 --> 00:05:05,960
This time, ladies first.
Thank you.
82
00:05:05,960 --> 00:05:08,000
Sunshine.
Grab a number.
83
00:05:08,000 --> 00:05:09,760
I want you to organise yourselves.
Thank you.
84
00:05:09,760 --> 00:05:11,320
There we go.
85
00:05:13,240 --> 00:05:16,320
I picked 11,
which means I'll be going last.
86
00:05:16,320 --> 00:05:18,960
Maybe five people will drop out
before we even get to me
87
00:05:18,960 --> 00:05:21,640
and I won't have to guess at all -
that would be great.
88
00:05:23,000 --> 00:05:26,840
Actually, you've got a pin.
PHIL: He gets whatever's left over.
89
00:05:26,840 --> 00:05:27,840
(LAUGHS)
90
00:05:31,520 --> 00:05:34,760
Oh! I've got the pin
and I get number 1.
91
00:05:34,760 --> 00:05:37,640
Oh, Declan!
92
00:05:37,640 --> 00:05:39,680
Mate, pin and number 1.
Yeah.
93
00:05:39,680 --> 00:05:42,680
The first cab off the rank.
Come on, mate!
94
00:05:47,080 --> 00:05:49,200
Alright.
95
00:05:54,360 --> 00:05:58,320
I'm first up and I'm going
to be choosing number 8.
96
00:05:58,320 --> 00:05:59,960
Because looking at it,
97
00:05:59,960 --> 00:06:02,480
I'm pretty sure I know what it is.
98
00:06:02,480 --> 00:06:04,960
Um, I'm going to go with number 8.
99
00:06:04,960 --> 00:06:06,400
Number 8?
Yeah, number 8.
100
00:06:06,400 --> 00:06:08,400
Wanna have a little nibble?
I'd love a little nibble.
101
00:06:08,400 --> 00:06:10,120
There you go.
Thank you. Alright.
102
00:06:10,120 --> 00:06:11,240
We'll have a little...
103
00:06:12,360 --> 00:06:14,680
Hmm. I think I'm bang on the money.
104
00:06:14,680 --> 00:06:16,600
Go on, then.
Ricotta.
105
00:06:19,960 --> 00:06:21,160
Declan, number 8,
106
00:06:21,160 --> 00:06:24,280
ricotta is correct!
107
00:06:24,280 --> 00:06:25,920
Well done, mate.
Ooh! Thank you.
108
00:06:28,360 --> 00:06:29,880
OK, Cath, you're up.
109
00:06:29,880 --> 00:06:32,080
Good luck, Cath.
Ahh. Here we go.
110
00:06:32,080 --> 00:06:34,080
Come on.
111
00:06:34,080 --> 00:06:37,920
Welcome to our cheese party.
Thank you.
112
00:06:39,000 --> 00:06:43,360
I'm going to go number...15,
I think.
113
00:06:43,360 --> 00:06:45,920
Probably the calmest
I've ever seen you.
114
00:06:45,920 --> 00:06:48,000
On the outside.
(CHUCKLES)
115
00:06:54,880 --> 00:06:57,920
Ohhh. I'm going manchego.
116
00:06:57,920 --> 00:07:00,160
Yeah! She's nailed it!
117
00:07:00,160 --> 00:07:01,600
Yeah!
118
00:07:09,240 --> 00:07:11,960
Rue, you're giving me daggers.
I know you don't want to do this.
119
00:07:11,960 --> 00:07:13,840
But let's go. Come on. You're up.
120
00:07:15,760 --> 00:07:17,560
Ooh!
121
00:07:17,560 --> 00:07:19,880
Look at her walk.
OK.
122
00:07:19,880 --> 00:07:22,960
Oh, you're hating it.
I really am.
123
00:07:23,960 --> 00:07:28,800
I honestly did not realise
that there was that much cheese.
124
00:07:28,800 --> 00:07:31,600
I can see the last number is 31
125
00:07:31,600 --> 00:07:34,360
and I'm thinking,
I don't think I even know 10!
126
00:07:34,360 --> 00:07:35,840
10!
127
00:07:38,800 --> 00:07:44,720
OK. I am going to pick number...13.
128
00:07:44,720 --> 00:07:46,720
13?
Yeah.
129
00:07:47,920 --> 00:07:49,720
Oof!
Wow. You went, like, halfway down.
130
00:07:49,720 --> 00:07:51,440
I know.
131
00:07:51,440 --> 00:07:53,160
I'm shaking.
132
00:07:57,560 --> 00:07:59,440
It's not what you thought it was,
is it?
133
00:07:59,440 --> 00:08:00,600
No.
MELISSA: Wow.
134
00:08:00,600 --> 00:08:02,640
(JOCK GUFFAWS)
135
00:08:02,640 --> 00:08:04,280
Rue!
136
00:08:04,280 --> 00:08:06,560
It's definitely not
what I thought it was.
137
00:08:08,840 --> 00:08:11,240
I'm gonna say something,
it's probably wrong,
138
00:08:11,240 --> 00:08:12,840
but I'm going to say it.
139
00:08:15,520 --> 00:08:16,720
Mascarpone.
140
00:08:19,680 --> 00:08:21,520
Number 13...
141
00:08:23,400 --> 00:08:24,880
..is mascarpone.
142
00:08:24,880 --> 00:08:26,240
Ah! Thank God!
143
00:08:26,240 --> 00:08:28,440
Oh, my gosh! Oh, my gosh!
Oh, my gosh!
144
00:08:28,440 --> 00:08:30,840
Yes! Yes!
145
00:08:30,840 --> 00:08:33,640
Oh, my goodness! Yes! Whoo!
146
00:08:33,640 --> 00:08:36,720
Whoo! Oh! Yes!
147
00:08:36,720 --> 00:08:38,560
Alright, Rhiannon, are you ready?
148
00:08:38,560 --> 00:08:40,760
Yes.
Come on.
149
00:08:42,280 --> 00:08:44,640
I'm 7th in this line
150
00:08:44,640 --> 00:08:48,160
and that is kinda
middle towards end,
151
00:08:48,160 --> 00:08:51,680
which is a horrible place to be
when you're not a fan of cheese.
152
00:08:51,680 --> 00:08:53,360
Oh, I love cheese!
153
00:08:53,360 --> 00:08:56,960
You are dressed like the number 17.
Oh, my goodness!
154
00:09:01,600 --> 00:09:04,400
Red 'Le-ches...Le-ches-ter'.
155
00:09:04,400 --> 00:09:06,160
It is red Leicester,
156
00:09:06,160 --> 00:09:09,360
but I'm giving you leeway
in your pronunciation!
157
00:09:09,360 --> 00:09:10,680
(CONTESTANTS CHEER)
158
00:09:12,920 --> 00:09:15,000
Because apparently
everybody eats a lot of cheese.
159
00:09:15,000 --> 00:09:16,360
MALISSA: This?
160
00:09:16,360 --> 00:09:18,080
(SNIFFS DEEPLY)
161
00:09:18,080 --> 00:09:20,240
I know what this is.
162
00:09:20,240 --> 00:09:22,560
Would you like to guess?
Jarlsberg cheese.
163
00:09:22,560 --> 00:09:24,840
OK, so you said 'Jarlsberg'.
164
00:09:24,840 --> 00:09:27,120
It is 'Yahrls-burg'.
Oh!
165
00:09:28,320 --> 00:09:30,640
Now, I'm stressing.
Phil, let's go.
166
00:09:30,640 --> 00:09:33,040
'Cause the longer it goes,
the worse it's gonna get for me.
167
00:09:34,880 --> 00:09:36,240
24.
168
00:09:40,000 --> 00:09:42,840
I think it...is Roquefort.
169
00:09:43,960 --> 00:09:45,800
Correct, mate.
170
00:09:49,280 --> 00:09:51,680
The cheese people here
are next level.
171
00:09:54,560 --> 00:09:56,480
Alright, big man. Let's go.
172
00:10:00,040 --> 00:10:01,320
Ah.
173
00:10:02,320 --> 00:10:04,080
(SIGHS) I'm looking for one
I'm familiar with
174
00:10:04,080 --> 00:10:07,480
like Parmigiano Reggiano
and the Pecorino Romano.
175
00:10:09,560 --> 00:10:11,440
I'm gonna go 7.
176
00:10:11,440 --> 00:10:13,600
Number 7?
Number 7.
177
00:10:18,920 --> 00:10:20,080
OK.
178
00:10:21,080 --> 00:10:22,880
Uh, Parmigiano Reggiano.
179
00:10:26,040 --> 00:10:28,480
There he is! Well done, mate.
180
00:10:31,720 --> 00:10:33,800
Phwoar! Dodged a bullet.
181
00:10:33,800 --> 00:10:35,800
I don't know if I can do
another round.
182
00:10:35,800 --> 00:10:37,880
Next up it's Theo.
183
00:10:39,560 --> 00:10:42,360
I think going to go with number 3.
184
00:10:42,360 --> 00:10:44,440
Number 3.
Yeah.
185
00:10:46,560 --> 00:10:48,960
I think it's feta.
186
00:10:48,960 --> 00:10:52,080
Does feta make it better?
187
00:10:52,080 --> 00:10:53,280
Yes, it does!
188
00:10:56,320 --> 00:10:57,880
Robbie, let's go, mate.
189
00:11:01,320 --> 00:11:03,520
ADI: I don't wanna have
to cook today
190
00:11:03,520 --> 00:11:05,280
'cause anything can happen
in a cook.
191
00:11:07,440 --> 00:11:09,680
You have one bad day
and you go home.
192
00:11:09,680 --> 00:11:12,800
Is that, um, brie?
193
00:11:12,800 --> 00:11:14,920
It's brie!
(APPLAUSE)
194
00:11:14,920 --> 00:11:19,800
I'm just hoping that everyone leaves
some of the easy cheeses for me.
195
00:11:19,800 --> 00:11:22,160
ANTONIO: I'm gonna go with 1.
196
00:11:22,160 --> 00:11:23,800
I hope.
197
00:11:25,960 --> 00:11:28,560
Um, goat's cheese.
198
00:11:28,560 --> 00:11:29,600
Correct.
199
00:11:32,320 --> 00:11:34,120
Adi, your time.
200
00:11:34,120 --> 00:11:36,120
(APPLAUSE)
201
00:11:36,120 --> 00:11:41,320
My strategy today is pick nice and
easy things and keep yourself safe.
202
00:11:45,760 --> 00:11:49,000
It's yellow. It's a hard cheese.
203
00:11:49,000 --> 00:11:52,200
It's got that kind of
really creamy consistency.
204
00:11:52,200 --> 00:11:55,400
It'll go great in a slice of bread.
I think I know what it is.
205
00:11:55,400 --> 00:11:56,720
Cheddar.
206
00:12:00,280 --> 00:12:01,680
Yes, it is.
207
00:12:01,680 --> 00:12:03,280
(LAUGHS)
208
00:12:03,280 --> 00:12:04,680
Lucky, yeah.
209
00:12:09,480 --> 00:12:13,120
Well, everyone's been
through one round.
210
00:12:13,120 --> 00:12:15,040
Pretty good effort, I reckon.
Very good.
211
00:12:15,040 --> 00:12:17,480
Yep.
Back to the start. Declan, you're up.
212
00:12:17,480 --> 00:12:18,680
Let's do it.
213
00:12:20,400 --> 00:12:23,920
RUE: So, round 2,
I'm going to have to guess again.
214
00:12:23,920 --> 00:12:27,160
Um, I think that's got to be
mozzarella.
215
00:12:27,160 --> 00:12:28,800
That's what you felt.
216
00:12:30,680 --> 00:12:32,680
You felt right, mate.
Oh!
217
00:12:32,680 --> 00:12:36,320
Everyone picking the ones
I had in my pocket.
218
00:12:39,280 --> 00:12:41,360
Is that camembert cheese?
219
00:12:41,360 --> 00:12:43,680
Correct.
Thank you.
220
00:12:46,360 --> 00:12:47,920
Ohh!
221
00:12:49,440 --> 00:12:51,960
OK, Rue, think positive thoughts.
222
00:12:51,960 --> 00:12:53,720
OK. Yes.
Come on down.
223
00:12:53,720 --> 00:12:55,800
(APPLAUSE)
224
00:12:56,800 --> 00:12:58,480
Ohhh. Ho!
225
00:12:58,480 --> 00:13:00,840
I see there's still a soft cheese.
226
00:13:00,840 --> 00:13:03,560
I'm gonna go with number 9.
227
00:13:03,560 --> 00:13:04,880
Number 9.
228
00:13:04,880 --> 00:13:06,720
JOCK: Uh, spoon?
Yes, please.
229
00:13:07,960 --> 00:13:12,880
It looks like mascarpone, but I know
that it's definitely not mascarpone.
230
00:13:22,600 --> 00:13:23,960
Cream cheese.
231
00:13:27,760 --> 00:13:29,720
Maybe, maybe.
232
00:13:29,720 --> 00:13:32,720
Was that a hasty response,
do you think?
233
00:13:33,720 --> 00:13:35,920
Oh!
234
00:13:35,920 --> 00:13:38,520
(SUSPENSEFUL MUSIC)
235
00:13:52,080 --> 00:13:53,920
Cream cheese.
236
00:13:55,640 --> 00:13:57,160
Maybe, maybe.
237
00:13:57,160 --> 00:14:00,000
Was that a hasty response,
do you think?
238
00:14:00,000 --> 00:14:02,200
Ohh.
239
00:14:05,360 --> 00:14:08,800
Of course it's cream cheese.
Ah! (LAUGHS)
240
00:14:11,360 --> 00:14:14,280
Two for two, baby! Two for two!
241
00:14:17,520 --> 00:14:20,280
I'm gonna go...that one.
242
00:14:20,280 --> 00:14:21,840
Number 10?
Yeah.
243
00:14:22,920 --> 00:14:24,720
Mmm.
244
00:14:24,720 --> 00:14:25,880
Babybel.
245
00:14:28,040 --> 00:14:30,240
Little baby cheeses.
246
00:14:30,240 --> 00:14:32,440
It's Babybel.
247
00:14:32,440 --> 00:14:34,920
Oh, shit!
Yes!
248
00:14:34,920 --> 00:14:36,280
Malissa?
249
00:14:36,280 --> 00:14:38,520
Oh, my gosh. OK.
250
00:14:40,240 --> 00:14:42,000
I'll pick 21.
251
00:14:42,000 --> 00:14:44,440
Yeah, the holey one.
252
00:14:44,440 --> 00:14:46,720
Thank you!
253
00:14:51,800 --> 00:14:54,480
Is it Swiss cheese?
254
00:14:59,240 --> 00:15:01,160
Oh, no, I'm wrong.
255
00:15:02,320 --> 00:15:04,240
I need more information.
256
00:15:04,240 --> 00:15:06,600
So, name of the specific cheese.
257
00:15:08,320 --> 00:15:10,360
Um...
258
00:15:14,320 --> 00:15:16,480
Oh, I don't know.
259
00:15:20,160 --> 00:15:22,400
I don't know.
260
00:15:22,400 --> 00:15:24,320
I'm sorry.
261
00:15:24,320 --> 00:15:26,320
Swiss cheese is not
enough information.
262
00:15:26,320 --> 00:15:28,400
OK.
You are into round 2, I'm afraid.
263
00:15:28,400 --> 00:15:29,440
That's OK.
264
00:15:29,440 --> 00:15:30,720
Ohhh!
265
00:15:32,760 --> 00:15:36,320
Oh! Why did you do this to yourself?
266
00:15:36,320 --> 00:15:39,720
I could see that
there was pecorino cheese on there
267
00:15:39,720 --> 00:15:42,480
and I don't know why
I didn't pick it.
268
00:15:42,480 --> 00:15:44,440
Yeah, I'm kicking myself.
269
00:15:46,280 --> 00:15:49,440
Because Melissa couldn't
correctly name cheese 21,
270
00:15:49,440 --> 00:15:52,600
it will remain in the table
and you can choose it.
271
00:15:52,600 --> 00:15:54,520
MELISSA: Phil.
272
00:15:55,520 --> 00:15:58,560
I'm going to stick with my blue
and go 18.
273
00:16:00,600 --> 00:16:02,520
I think it's Stilton.
274
00:16:02,520 --> 00:16:04,120
Stilton is correct.
275
00:16:04,120 --> 00:16:06,160
(APPLAUSE)
ANDY: Well done, Phil.
276
00:16:08,200 --> 00:16:09,880
Ralph, pretty impressive that guess
or what?
277
00:16:09,880 --> 00:16:12,200
Yeah, look, I'm impressed
with all the guesses so far.
278
00:16:12,200 --> 00:16:14,640
I don't know what's going on here.
Unbelievable.
279
00:16:14,640 --> 00:16:17,800
Well, you're up, mate, let's go.
Come on.
280
00:16:21,200 --> 00:16:24,240
The only other cheese I'm confident
about is Pecorino Romano.
281
00:16:25,240 --> 00:16:29,640
I'm gonna go and guess 14.
282
00:16:29,640 --> 00:16:31,080
JOCK: 14?
ANDY: 14.
283
00:16:31,080 --> 00:16:32,240
14.
284
00:16:36,520 --> 00:16:38,240
A little mouse nibble.
285
00:16:39,680 --> 00:16:43,120
I'm gonna guess it's, uh, pecorino.
286
00:16:46,560 --> 00:16:48,640
It's pecorino, brother. Nailed it.
287
00:16:48,640 --> 00:16:50,360
(TRIUMPHANT MUSIC)
288
00:16:50,360 --> 00:16:52,440
(JOCK LAUGHS)
289
00:16:52,440 --> 00:16:54,120
RALPH: Oh!
290
00:16:54,120 --> 00:16:56,120
Jesus!
291
00:16:57,680 --> 00:16:59,320
(LAUGHS)
I'm sweating bullets.
292
00:16:59,320 --> 00:17:02,120
I think I'm done. If you guys
can mess up, that'd be great.
293
00:17:02,120 --> 00:17:05,440
(ALL LAUGH)
MELISSA: Wow!
294
00:17:05,440 --> 00:17:06,880
Alright, Theo. Come on, mate.
295
00:17:06,880 --> 00:17:09,840
Let's go, Theo!
Come on, Theo!
296
00:17:09,840 --> 00:17:13,200
Um, I'm gonna go with 21.
297
00:17:13,200 --> 00:17:14,640
21?
Yeah.
298
00:17:16,600 --> 00:17:20,000
This is the one that
Malissa incorrectly identified
299
00:17:20,000 --> 00:17:21,920
as Swiss cheese.
300
00:17:23,240 --> 00:17:25,760
Um...Emmental.
301
00:17:26,920 --> 00:17:28,080
Yes.
302
00:17:31,160 --> 00:17:32,520
OK, Robbie, let's go.
303
00:17:36,840 --> 00:17:38,880
Well, at this stage,
it was...I had sweaty palms.
304
00:17:38,880 --> 00:17:43,280
Everyone has guessed all the easy
ones and I'm left with a hard one.
305
00:17:43,280 --> 00:17:46,520
I looked at 26
and it was something you can cook.
306
00:17:46,520 --> 00:17:48,360
Uh, 26.
307
00:17:48,360 --> 00:17:50,520
26.
308
00:17:53,200 --> 00:17:54,920
Is that halloumi cheese?
309
00:18:01,600 --> 00:18:04,920
Robbie, a valiant effort,
but it is not halloumi.
310
00:18:04,920 --> 00:18:06,680
I'm sorry.
311
00:18:06,680 --> 00:18:08,360
You're in round 2.
ANDY: Unlucky, Robbie.
312
00:18:08,360 --> 00:18:11,880
At this stage, I'm a bit worried
about getting to elimination,
313
00:18:11,880 --> 00:18:13,600
you know, and I've been
down there before
314
00:18:13,600 --> 00:18:16,880
and I just I hope can last it
in the next cook.
315
00:18:20,080 --> 00:18:22,440
So we've got Malissa and Robbie
in round 2.
316
00:18:22,440 --> 00:18:26,600
Antonio, let's go.
Looking for three more to join them.
317
00:18:26,600 --> 00:18:28,200
I think I'm gonna go with 11.
318
00:18:31,080 --> 00:18:32,840
Gorgonzola.
319
00:18:32,840 --> 00:18:34,960
It's correct, mate. Gorgonzola.
320
00:18:37,400 --> 00:18:38,680
Adi.
321
00:18:38,680 --> 00:18:40,680
Let's have it.
322
00:18:42,640 --> 00:18:45,440
ADI: OK. I'm gonna go with 26.
323
00:18:45,440 --> 00:18:47,320
You choosing 26?
Yep.
324
00:18:49,040 --> 00:18:53,120
This is the one that Robbie
incorrectly identified as halloumi.
325
00:18:54,120 --> 00:18:55,880
What do you think it is?
326
00:18:58,280 --> 00:18:59,840
I think it's saganaki.
327
00:19:01,880 --> 00:19:06,720
You'd be right. Well done.
Oh, well done, Adi! Yes!
328
00:19:08,040 --> 00:19:10,640
Well done!
Whoo!
329
00:19:10,640 --> 00:19:12,360
You guys are actually doing
really well.
330
00:19:12,360 --> 00:19:13,720
Well done, Adi. Well done.
331
00:19:14,960 --> 00:19:17,320
Next up, Declan.
332
00:19:21,160 --> 00:19:25,200
Um...maybe smokey barrel
vintage cheddar.
333
00:19:25,200 --> 00:19:27,840
Um...
334
00:19:27,840 --> 00:19:30,000
(LAUGHS)
You've absolutely nailed it.
335
00:19:30,000 --> 00:19:31,880
It's smokey barrel vintage cheese.
Oh!
336
00:19:37,760 --> 00:19:40,600
Cath, what's the cheese?
337
00:19:40,600 --> 00:19:42,440
Halloumi.
338
00:19:43,480 --> 00:19:45,480
Halloumi is correct.
Thank you.
339
00:19:45,480 --> 00:19:47,000
CONTESTANT: Nice one, Cath.
340
00:19:47,000 --> 00:19:49,320
Rue, let's go.
OK.
341
00:19:49,320 --> 00:19:52,760
It's back to me
and I'm not gonna lie,
342
00:19:52,760 --> 00:19:56,360
I am walking to the table
with so much dread.
343
00:19:58,360 --> 00:20:00,120
Pick a cheese. Go on.
344
00:20:02,320 --> 00:20:04,280
25.
25?
345
00:20:04,280 --> 00:20:05,280
Yeah.
346
00:20:10,280 --> 00:20:12,520
I have no clue,
347
00:20:12,520 --> 00:20:14,400
so I'm just gonna wing this one.
348
00:20:14,400 --> 00:20:16,600
Um...
349
00:20:16,600 --> 00:20:19,080
Old English cheese.
350
00:20:20,720 --> 00:20:22,400
(DRAMATIC MUSIC)
351
00:20:25,160 --> 00:20:28,160
Rue, unfortunately, I think
you know you are incorrect.
352
00:20:28,160 --> 00:20:31,720
Yeah, yeah. (LAUGHS)
It is not old English cheese.
353
00:20:31,720 --> 00:20:33,360
Welcome to round 2.
354
00:20:33,360 --> 00:20:35,120
Pa-pow!
355
00:20:35,120 --> 00:20:37,440
Oh! (LAUGHS)
356
00:20:40,320 --> 00:20:42,360
Rhiannon, come on down, please.
357
00:20:46,280 --> 00:20:49,520
I can't bloody believe
it's come to me three times.
358
00:20:49,520 --> 00:20:53,480
There's not many cheeses left
and they all look the bloody same.
359
00:20:53,480 --> 00:20:55,280
I'm worried.
360
00:20:58,080 --> 00:21:00,280
Like, 16's my birthday.
361
00:21:00,280 --> 00:21:03,440
Oh, OK.
So I'm thinking I'm going to go 16.
362
00:21:05,400 --> 00:21:07,520
Really winging it now.
I'm winging it, alright.
363
00:21:07,520 --> 00:21:09,880
Come on. You got this.
I love living on the edge.
364
00:21:14,880 --> 00:21:17,120
I'm going to gouda.
365
00:21:23,800 --> 00:21:25,640
Unfortunately not.
366
00:21:25,640 --> 00:21:29,080
Oh, jeez.
It's not my lucky number anymore.
367
00:21:29,080 --> 00:21:31,160
Unlucky, Rhiannon.
368
00:21:31,160 --> 00:21:32,840
Bloody hell.
369
00:21:36,000 --> 00:21:41,400
Phil, we're looking for
one more person to join round 2.
370
00:21:41,400 --> 00:21:43,240
Let's see what you got.
371
00:21:43,240 --> 00:21:45,480
I'm going to go with 16 as well.
372
00:21:45,480 --> 00:21:46,880
16.
MELISSA: Also. Alright.
373
00:21:46,880 --> 00:21:49,640
So Rhiannon just got that wrong.
374
00:21:52,800 --> 00:21:55,200
Is it a Comte?
375
00:21:55,200 --> 00:21:56,920
Ooh!
376
00:21:58,080 --> 00:21:59,840
It's Comte.
377
00:21:59,840 --> 00:22:01,640
Yes!
378
00:22:01,640 --> 00:22:02,680
(APPLAUSE)
379
00:22:02,680 --> 00:22:05,680
Let me just... Let me just
skidaddle right over there.
380
00:22:05,680 --> 00:22:07,120
(LAUGHS) I'm just gonna...
381
00:22:08,600 --> 00:22:13,640
Ralph, we're looking for
one more person to enter round 2.
382
00:22:14,880 --> 00:22:18,800
So, I'm trying to think of something
that I've tried before.
383
00:22:18,800 --> 00:22:22,040
And I remember,
"Oh, Gruyere has holes in it."
384
00:22:22,040 --> 00:22:24,840
I'm like, "You know what, look for
a cheese that has holes in it."
385
00:22:28,600 --> 00:22:30,600
Uh...29.
386
00:22:32,760 --> 00:22:34,640
Why did you pick 29?
387
00:22:34,640 --> 00:22:37,040
It has holes in it.
It has holes in it.
388
00:22:37,040 --> 00:22:38,960
Good answer. Alright.
(LAUGHTER)
389
00:22:38,960 --> 00:22:40,960
(DRAMATIC MUSIC)
390
00:23:01,840 --> 00:23:05,320
OK, just purely on what it looks
like and because of the holes,
391
00:23:05,320 --> 00:23:07,080
I'm gonna guess maybe Gruyere.
392
00:23:07,080 --> 00:23:08,640
(SUSPENSEFUL MUSIC)
393
00:23:11,680 --> 00:23:14,080
Ralph,
394
00:23:14,080 --> 00:23:17,160
unfortunately that is
an incorrect answer
395
00:23:17,160 --> 00:23:19,160
and you, my friend, are in round 2.
396
00:23:19,160 --> 00:23:20,600
That's OK.
ANDY: Unlucky, Ralph.
397
00:23:21,720 --> 00:23:23,080
Oh, my God!
398
00:23:23,080 --> 00:23:25,160
I'm hoping round 2
has nothing to do with cheese.
399
00:23:25,160 --> 00:23:26,960
I don't wanna use cheese
or talk about cheese
400
00:23:26,960 --> 00:23:28,360
for at least another month.
401
00:23:28,360 --> 00:23:30,960
The term 'cheese' is vetoed
from my vocabulary.
402
00:23:33,520 --> 00:23:36,800
Ralph, 29 -
403
00:23:36,800 --> 00:23:38,320
Taleggio.
404
00:23:40,640 --> 00:23:44,040
Rue, 25 -
405
00:23:44,040 --> 00:23:45,320
edam cheese.
406
00:23:45,320 --> 00:23:46,760
(LAUGHS)
407
00:23:46,760 --> 00:23:49,200
Alright, you know what that means,
you guys?
408
00:23:49,200 --> 00:23:51,480
You're all safe. Congratulations.
409
00:23:51,480 --> 00:23:54,040
Head on up to the gantry.
ANDY: Nice work!
410
00:23:54,040 --> 00:23:55,520
ADI: Thank you.
411
00:24:00,000 --> 00:24:02,040
I'm, like, literally in round 2
412
00:24:02,040 --> 00:24:03,680
with, like, amazing cooks
413
00:24:03,680 --> 00:24:07,400
like Robbie, Malissa, Rue, Ralph,
414
00:24:07,400 --> 00:24:09,680
so I'm actually really worried.
415
00:24:18,520 --> 00:24:22,360
On the table in front of us
are 10 nostalgic dishes.
416
00:24:23,800 --> 00:24:25,760
For many people,
each of them carries with it
417
00:24:25,760 --> 00:24:28,200
a memory of times past.
418
00:24:29,200 --> 00:24:33,120
In round 2, we want you to choose
one of these nostalgic dishes
419
00:24:33,120 --> 00:24:36,560
and use it as inspiration
for your cook.
420
00:24:37,560 --> 00:24:41,280
Righto. Should we see what we've got
at the dinner party table?
421
00:24:41,280 --> 00:24:43,200
Prawn cocktail.
422
00:24:43,200 --> 00:24:44,880
Bit of apricot chicken.
423
00:24:44,880 --> 00:24:48,760
A good old Aussie classic,
curried sausages.
424
00:24:50,000 --> 00:24:53,120
Another Aussie classic -
good old pav.
425
00:24:54,120 --> 00:24:56,040
My favourite -
bread and butter pudding
426
00:24:57,040 --> 00:25:00,480
And in front of me... Any guesses?
427
00:25:00,480 --> 00:25:03,880
CONTESTANTS: Trifle.
Nailed it. That's a trifle.
428
00:25:04,880 --> 00:25:08,960
Jock's...Jock's eyes and mouth is
watering in that beautiful portion
429
00:25:08,960 --> 00:25:10,520
of spaghetti bolognese.
430
00:25:11,760 --> 00:25:13,480
We've got matzo ball soup,
431
00:25:13,480 --> 00:25:15,160
congee
432
00:25:15,160 --> 00:25:18,360
and, lastly, moussaka.
433
00:25:22,880 --> 00:25:25,600
You're going to have 75 minutes
434
00:25:25,600 --> 00:25:28,320
to take one of these
nostalgic beauties...
435
00:25:29,440 --> 00:25:31,080
..and put your own spin on it.
436
00:25:32,360 --> 00:25:36,760
The least impressive dish today
will send its maker home.
437
00:25:41,320 --> 00:25:43,760
Is everyone ready?
438
00:25:43,760 --> 00:25:44,760
ALL: Yes!
439
00:25:44,760 --> 00:25:47,960
Goods. Because your time starts now.
440
00:25:47,960 --> 00:25:49,440
ANDY: Come on! Let's go!
(CONTESTANTS CHEER)
441
00:25:49,440 --> 00:25:52,000
Let's go! Come on, guys!
Go, Rue! Come on, Robbie!
442
00:25:52,000 --> 00:25:54,840
Go, girl!
Whoo!
443
00:25:57,320 --> 00:25:58,320
MALISSA: OK.
444
00:26:04,040 --> 00:26:08,720
All of those dishes definitely
remind me of my childhood.
445
00:26:08,720 --> 00:26:12,200
We would get pavlova, you know,
at Christmastime
446
00:26:12,200 --> 00:26:14,000
or, you know, spaghetti bolognese
447
00:26:14,000 --> 00:26:16,400
was always a staple
at our household.
448
00:26:17,600 --> 00:26:19,600
Oh!
449
00:26:20,840 --> 00:26:22,840
THEO: Bolognese?
Yeah, I'm making pasta.
450
00:26:22,840 --> 00:26:25,040
PHIL: You bloody do it, love,
and you smash it, right?
451
00:26:25,040 --> 00:26:26,600
Yeah, let's go. Come on.
452
00:26:26,600 --> 00:26:30,040
So I'm thinking about putting
the bolognese inside a ravioli.
453
00:26:30,040 --> 00:26:33,480
CATH: Ahhh! A lovely idea.
454
00:26:33,480 --> 00:26:34,880
Yeah?
ANTONIO: I like it.
455
00:26:34,880 --> 00:26:37,640
To make the spaghetti bolognese
different,
456
00:26:37,640 --> 00:26:43,200
I'm going to be making a spag bol
ravioli with pesto on the side.
457
00:26:44,560 --> 00:26:47,520
Typically, a spag bol
does need a bit of time
458
00:26:47,520 --> 00:26:49,120
to develop those flavours.
459
00:26:50,400 --> 00:26:55,360
It's pretty ambitious in 75 minutes,
so I am a little bit nervous.
460
00:26:55,360 --> 00:26:57,760
Definitely don't want to go home.
461
00:26:57,760 --> 00:26:59,720
So, yeah, got to work quick today.
462
00:26:59,720 --> 00:27:00,840
Oh!
463
00:27:00,840 --> 00:27:03,120
Oh, great knife skills, Malissa.
464
00:27:03,120 --> 00:27:04,920
Thanks. I've been practising.
465
00:27:06,000 --> 00:27:07,840
MELISSA: What would you do?
466
00:27:07,840 --> 00:27:12,560
I would do a prawn cocktail just
simply because I think 75 minutes
467
00:27:12,560 --> 00:27:16,360
would give me the boujiest
prawn cocktail out there
468
00:27:16,360 --> 00:27:18,280
and that would instantly
make me safe.
469
00:27:18,280 --> 00:27:19,760
Absolutely.
What about you?
470
00:27:19,760 --> 00:27:21,640
Um, look,
if I wanted to play it safe,
471
00:27:21,640 --> 00:27:24,280
I would go with a rendition
of congee
472
00:27:24,280 --> 00:27:28,720
because I know I could achieve it
in a 75-minute cook and do it well.
473
00:27:28,720 --> 00:27:30,920
ANDY: I'll go bread and butter
pudding 'cause that's probably...
474
00:27:30,920 --> 00:27:35,800
My nan used to make the worst bread
and butter pudding of all time.
475
00:27:35,800 --> 00:27:38,000
God rest her soul.
Oh, my God!
476
00:27:38,000 --> 00:27:40,640
But I just have a nostalgic
connection to that.
477
00:27:45,760 --> 00:27:49,440
I am thinking of making
my take on the trifle.
478
00:27:49,440 --> 00:27:51,840
I'm going to do a Swiss roll
479
00:27:51,840 --> 00:27:54,880
with a strawberry jam,
480
00:27:54,880 --> 00:27:58,280
a chocolate whipped ganache
and ice cream.
481
00:27:58,280 --> 00:28:03,440
I have made a few Swiss rolls
in my lifetime. (LAUGHS)
482
00:28:03,440 --> 00:28:08,600
And to be honest, I hope this trifle
Swiss roll cake is a good one
483
00:28:08,600 --> 00:28:11,800
because I don't want to go home.
484
00:28:14,960 --> 00:28:16,640
Let's go, Ralphie.
485
00:28:16,640 --> 00:28:19,600
Getting some really good
aromas up here.
486
00:28:19,600 --> 00:28:21,200
CATH: Yeah.
487
00:28:26,320 --> 00:28:28,480
(HUMS)
488
00:28:33,840 --> 00:28:36,280
You know, going back
to the old-fashioned days,
489
00:28:36,280 --> 00:28:39,280
so I'm feeling relaxed,
I'm not in a hurry.
490
00:28:39,280 --> 00:28:41,040
(HUMS)
491
00:28:41,040 --> 00:28:42,920
(LAUGHS)
492
00:28:42,920 --> 00:28:45,200
I guess I'm getting used to
wearing the old black apron.
493
00:28:48,440 --> 00:28:50,560
DECLAN: Hey,
Robbie hasn't even come out yet.
494
00:28:50,560 --> 00:28:52,880
CATH: Yeah! What's he doing?
495
00:28:52,880 --> 00:28:54,840
Just watch the king of slowness.
496
00:28:54,840 --> 00:28:57,440
(DECLAN LAUGHS)
497
00:28:57,440 --> 00:28:58,960
CATH: Oh, here he is!
498
00:28:58,960 --> 00:29:01,560
Come on, Robbie!
(APPLAUSE)
499
00:29:01,560 --> 00:29:04,320
Sausages, hey?
500
00:29:04,320 --> 00:29:05,760
It's serious.
501
00:29:05,760 --> 00:29:07,640
I picked curried sausages
502
00:29:07,640 --> 00:29:09,840
'cause it's something that I do
all the time at home,
503
00:29:09,840 --> 00:29:12,400
but I'm gonna put my Asian twist
to it all
504
00:29:12,400 --> 00:29:16,120
and...and make it taste like
a curried sausage should taste.
505
00:29:16,120 --> 00:29:20,120
Yeah, I'm quite happy.
I think I've got it under control.
506
00:29:23,080 --> 00:29:27,160
The nostalgic dinner party
starts in one hour!
507
00:29:27,160 --> 00:29:29,280
(CONTESTANTS EXCLAIM)
THEO: Come on!
508
00:29:29,280 --> 00:29:31,040
Let's go!
509
00:29:34,680 --> 00:29:35,760
Ooh!
510
00:29:36,760 --> 00:29:38,440
Ralph, what are you making?
511
00:29:38,440 --> 00:29:40,440
I'm making the trifle.
512
00:29:40,440 --> 00:29:43,200
So I'm gonna go custard,
date cake, cream.
513
00:29:43,200 --> 00:29:45,920
So today I'm making
my version of a trifle.
514
00:29:45,920 --> 00:29:48,080
So I'm going to have
the elements there.
515
00:29:48,080 --> 00:29:50,480
I'm gonna change the sponge
a little bit.
516
00:29:50,480 --> 00:29:52,480
I'm thinking of making a date cake
in the middle
517
00:29:52,480 --> 00:29:54,360
instead of using
the traditional sponge
518
00:29:54,360 --> 00:29:57,360
and then I'm just going to change
the custard up and cream up as well.
519
00:29:57,360 --> 00:30:00,200
Um, and then
I'll just leave out the jelly
520
00:30:00,200 --> 00:30:02,480
'cause I never really liked
that part of the trifle, anyway.
521
00:30:03,480 --> 00:30:05,560
So, trifle, my aunt used to love it.
522
00:30:05,560 --> 00:30:09,480
Like, when we used to live in Cape
Town and would have family visits,
523
00:30:09,480 --> 00:30:11,000
like, she loved trifle.
524
00:30:11,000 --> 00:30:13,600
For me, this is a good challenge
just because it's really taking me
525
00:30:13,600 --> 00:30:16,760
to a place where I had my family,
it was Christmas,
526
00:30:16,760 --> 00:30:20,120
it was a happy time, so I'm actually
quite happy with this challenge.
527
00:30:22,240 --> 00:30:25,120
And I feel pretty confident that
I'm going to put up a good dish.
528
00:30:31,720 --> 00:30:33,280
You're doing moussaka, Rhi?
529
00:30:33,280 --> 00:30:34,400
Yeah.
Yeah, nice.
530
00:30:34,400 --> 00:30:36,360
CATH: What's your twist?
531
00:30:36,360 --> 00:30:38,680
Got chilli in it.
Ah, of course!
532
00:30:38,680 --> 00:30:41,280
Good old chilli.
533
00:30:41,280 --> 00:30:43,000
Me and chilli are best mates.
534
00:30:43,000 --> 00:30:45,760
Moussaka,
it's a nostalgic dish for me
535
00:30:45,760 --> 00:30:47,480
because my sister's
made it for years,
536
00:30:47,480 --> 00:30:50,600
so I'm hoping I can do it justice.
537
00:30:50,600 --> 00:30:52,640
DECLAN: Looking good, Rhi.
538
00:30:54,240 --> 00:30:57,480
I'm doing slices of
the eggplant and the potato.
539
00:30:58,600 --> 00:31:01,000
Then I'll get on to the meat.
540
00:31:01,000 --> 00:31:02,960
Then I've got to make a white sauce.
541
00:31:02,960 --> 00:31:04,320
Oh! Making a mess!
542
00:31:04,320 --> 00:31:07,440
Layer the dish, and then it needs
25 minutes in the oven.
543
00:31:07,440 --> 00:31:10,920
Normally you'd have hours
to cook the moussaka.
544
00:31:10,920 --> 00:31:15,760
My only concern is that I am not
going to have enough time.
545
00:31:15,760 --> 00:31:17,760
(SINGSONGS) Rhiannon.
Rhiannon.
546
00:31:17,760 --> 00:31:19,760
How youse going?
You look like you are moving.
547
00:31:19,760 --> 00:31:22,120
I'm moving, mate.
What's going on? What are you doing?
548
00:31:22,120 --> 00:31:24,040
I'm doing mince, white sauce,
got my stuff ready
549
00:31:24,040 --> 00:31:25,520
and I've just gotta...
550
00:31:28,760 --> 00:31:30,360
You're going to be
fighting time here.
551
00:31:30,360 --> 00:31:32,360
I know that you're bitten off a lot
with moussaka.
552
00:31:32,360 --> 00:31:34,560
I have, I have.
It's OK to bite off a lot.
553
00:31:34,560 --> 00:31:36,880
But you have to execute it.
Otherwise, you're vulnerable.
554
00:31:36,880 --> 00:31:38,960
(DRAMATIC MUSIC)
555
00:31:38,960 --> 00:31:39,960
Oh!
556
00:31:42,120 --> 00:31:43,600
Sorry, Mel.
It's OK.
557
00:31:53,760 --> 00:31:57,360
Listen up, guys,
you've only got 45 minutes to go!
558
00:31:57,360 --> 00:31:58,600
Come on!
ANDY: Come on!
559
00:31:58,600 --> 00:32:00,120
(CONTESTANTS CHEER)
560
00:32:00,120 --> 00:32:01,760
Let's go!
Let's go!
561
00:32:05,520 --> 00:32:07,000
I've gotta go to the pantry.
562
00:32:11,760 --> 00:32:12,960
Malissa.
Hello, Malissa.
563
00:32:12,960 --> 00:32:15,640
Hi. Hello, hello. How are we?
Let me guess.
564
00:32:15,640 --> 00:32:18,440
You picked bolognese.
Yes, I did.
565
00:32:18,440 --> 00:32:20,840
Have you got enough time
to do this properly, you reckon?
566
00:32:20,840 --> 00:32:22,320
Well, I'm gonna do, um...
567
00:32:22,320 --> 00:32:24,520
When you make it at home,
how long does it take?
568
00:32:24,520 --> 00:32:28,320
A long time,
but my plan is to just make...
569
00:32:28,320 --> 00:32:30,200
..make a filling of a ravioli.
570
00:32:30,200 --> 00:32:31,200
Yeah.
571
00:32:31,200 --> 00:32:34,080
Because I'm not gonna have time
to get depth of flavour in a sauce.
572
00:32:34,080 --> 00:32:36,600
So I thought if I can put them
inside a ravioli,
573
00:32:36,600 --> 00:32:40,760
you'll still kind of get
that feel of a bolognese
574
00:32:40,760 --> 00:32:42,960
but it'll have a little bit
of a twist to it.
575
00:32:42,960 --> 00:32:44,320
I like the sound of it.
576
00:32:44,320 --> 00:32:46,480
You've set yourself up with
a really hard challenge, though,
577
00:32:46,480 --> 00:32:50,280
'cause actually trying to do that
in 75 minutes is also hard.
578
00:32:50,280 --> 00:32:52,360
Cook it, cool it. Fold it.
Yeah.
579
00:32:52,360 --> 00:32:53,720
Yeah.
Make the pasta.
580
00:32:53,720 --> 00:32:56,280
Cook it again. Yeah.
I'll do my best. Thank you.
581
00:33:00,720 --> 00:33:03,920
CATH: Ah, fantastico!
Bravissima, bella!
582
00:33:03,920 --> 00:33:05,120
(LAUGHS)
583
00:33:05,120 --> 00:33:07,760
These smells
definitely take me to home.
584
00:33:07,760 --> 00:33:10,160
They remind me of,
you know, my family.
585
00:33:10,160 --> 00:33:11,720
It's getting there.
586
00:33:11,720 --> 00:33:13,320
They remind me of my nonnas
587
00:33:13,320 --> 00:33:16,640
and...I want them to be
really proud of me
588
00:33:16,640 --> 00:33:19,680
and see me in the zone
when I'm cooking.
589
00:33:19,680 --> 00:33:24,400
Once this is done, I'm gonna take
my sauce off and get it to cool
590
00:33:24,400 --> 00:33:28,360
because it needs to be cool before
I can start filling my ravioli.
591
00:33:28,360 --> 00:33:32,720
Um, so, yes,
I am going OK with time,
592
00:33:32,720 --> 00:33:34,040
but I just gotta keep moving.
593
00:33:34,040 --> 00:33:35,520
I don't have time to stop.
594
00:33:38,680 --> 00:33:39,840
PHIL: Good job, Ralphie.
595
00:33:41,160 --> 00:33:44,120
RALPH: I've got the sticky date cake
in the oven for my trifle.
596
00:33:44,120 --> 00:33:46,880
I'm kind of working
on my custard now.
597
00:33:46,880 --> 00:33:49,480
I want to do something a little
bit different with the custard.
598
00:33:49,480 --> 00:33:52,640
When I was a kid,
I used to love bananas.
599
00:33:54,000 --> 00:33:57,400
So I've decided to make a banana
custard instead of a normal custard.
600
00:33:58,800 --> 00:34:00,520
G'day, Ralph.
How are we?
601
00:34:00,520 --> 00:34:02,080
What are you... What are you making?
602
00:34:02,080 --> 00:34:03,880
Trifle.
You're making trifle?
603
00:34:03,880 --> 00:34:05,480
I'm making... So I'm gonna...
604
00:34:05,480 --> 00:34:08,160
Um, I've got, instead of using
the traditional sponge,
605
00:34:08,160 --> 00:34:09,760
I'm gonna do a date cake,
606
00:34:09,760 --> 00:34:11,360
just 'cause I loved date cake
growing up.
607
00:34:11,360 --> 00:34:13,280
Still have the custard,
still have the cream.
608
00:34:13,280 --> 00:34:15,720
Date cake, pretty heavy.
Yeah.
609
00:34:15,720 --> 00:34:17,280
Custard, pretty heavy.
610
00:34:17,280 --> 00:34:19,080
Cream, pretty heavy.
611
00:34:19,080 --> 00:34:20,080
OK.
612
00:34:20,080 --> 00:34:21,480
So...
Where's the freshness?
613
00:34:21,480 --> 00:34:23,120
Yeah, where's the freshness?
OK.
614
00:34:25,240 --> 00:34:28,480
I'm really worried
that my trifle is too heavy.
615
00:34:28,480 --> 00:34:31,040
I need to find something
to lighten it up.
616
00:34:31,040 --> 00:34:32,040
ANTONIO: Ralph.
617
00:34:32,040 --> 00:34:34,040
What... Fresh?
Something fresh.
618
00:34:34,040 --> 00:34:35,520
What are you gonna put in?
Yeah.
619
00:34:35,520 --> 00:34:37,160
So I'm thinking of something now.
620
00:34:38,440 --> 00:34:41,040
So I'm running through
a few ideas in my head.
621
00:34:41,040 --> 00:34:44,480
And, do you know what, oranges.
Oranges would be a good idea.
622
00:34:44,480 --> 00:34:46,960
PHIL: Go, Ralphie!
623
00:34:46,960 --> 00:34:49,160
So I'm just candying some oranges
624
00:34:49,160 --> 00:34:50,560
and then cutting them
with some sweetness,
625
00:34:50,560 --> 00:34:52,360
just to add a different
textural layer as well.
626
00:34:53,360 --> 00:34:55,800
So hopefully the oranges
will keep me in this competition.
627
00:34:57,520 --> 00:34:59,480
OK, it's all good.
628
00:34:59,480 --> 00:35:02,520
We've got 30 minutes to go
and I'm just motoring.
629
00:35:02,520 --> 00:35:05,440
I need to get this moussaka
in the oven asap.
630
00:35:06,920 --> 00:35:08,960
THEO: Come on, Rhi. Let's go.
CATH: Get it in.
631
00:35:08,960 --> 00:35:11,040
DECLAN: Come on, bad girl, Rhi-Rhi.
632
00:35:11,040 --> 00:35:13,280
Now it's time to layer the dish.
633
00:35:13,280 --> 00:35:19,000
Potato, meat, eggplant,
potato, meat...white sauce.
634
00:35:19,000 --> 00:35:21,200
That's it. Yeah, nice, Rhi.
635
00:35:21,200 --> 00:35:22,600
Yeah!
Wow!
636
00:35:22,600 --> 00:35:25,200
Look at that, Rhi! That's beautiful.
Oof! Oofty!
637
00:35:27,600 --> 00:35:30,600
Don't drop it. Don't drop it.
Don't drop it. Get in the oven!
638
00:35:30,600 --> 00:35:35,040
Moussaka means a lot to my sister
and I know her recipe's amazing.
639
00:35:35,040 --> 00:35:36,520
Yeah, baby!
640
00:35:36,520 --> 00:35:39,680
So I'm hoping that
my moussaka with a kick
641
00:35:39,680 --> 00:35:41,480
could get me through.
642
00:35:41,480 --> 00:35:42,960
I'm bloody stoked.
643
00:35:45,160 --> 00:35:47,280
DECLAN: You're doing
a lot of whisking today.
644
00:35:47,280 --> 00:35:50,600
I know. I'm gonna have muscles
by the end of this.
645
00:35:50,600 --> 00:35:53,680
So my trifle Swiss roll cake
646
00:35:53,680 --> 00:35:55,840
is coming together
really beautifully.
647
00:35:57,120 --> 00:35:59,280
PHIL: What's that, Rue?
Uh, Pectin.
648
00:35:59,280 --> 00:36:00,680
Pectin.
Yeah.
649
00:36:00,680 --> 00:36:03,400
I'm just starting
on my strawberry jam.
650
00:36:04,520 --> 00:36:08,400
This is my last component,
so I do have a bit of time.
651
00:36:08,400 --> 00:36:11,760
My white chocolate ganache
tastes really good.
652
00:36:11,760 --> 00:36:16,200
I have my ice cream churning,
and it looks Looks perfect.
653
00:36:16,200 --> 00:36:17,520
(TIMER BEEPS)
654
00:36:17,520 --> 00:36:19,760
I get my sponge out of the oven.
655
00:36:19,760 --> 00:36:23,840
I need to make sure that it's cooled
down before I roll my sponge.
656
00:36:25,920 --> 00:36:28,400
Everything seems to be
working out really well.
657
00:36:34,480 --> 00:36:36,400
(ROBBIE WHISTLES)
658
00:36:36,400 --> 00:36:39,640
I'm cooking curry sausage
with coconut cream,
659
00:36:39,640 --> 00:36:41,720
with steamed rice.
660
00:36:41,720 --> 00:36:43,520
I love you, Robbie.
661
00:36:45,880 --> 00:36:48,160
Curry sausage is something
I cook all the time
662
00:36:48,160 --> 00:36:49,720
and that's what I'm good at.
663
00:36:49,720 --> 00:36:53,240
Robbie's cook today,
he's doing a yellow curry.
664
00:36:53,240 --> 00:36:56,840
It seems to be
much like a few of his cooks
665
00:36:56,840 --> 00:36:59,440
he's done in the past
in the MasterChef kitchen.
666
00:36:59,440 --> 00:37:03,200
He is going up against some
strong cooks in this elimination,
667
00:37:03,200 --> 00:37:05,320
so I think it is a safe option,
668
00:37:05,320 --> 00:37:07,240
but maybe not the right one.
669
00:37:09,480 --> 00:37:10,880
How you going, love? You OK?
670
00:37:10,880 --> 00:37:12,520
Yeah, good, Robbie.
How are you going?
671
00:37:12,520 --> 00:37:14,160
Nearly finished.
Nearly finished?
672
00:37:14,160 --> 00:37:15,680
Yep.
What?
673
00:37:15,680 --> 00:37:18,040
Robbie!
How you going, my brothers?
674
00:37:18,040 --> 00:37:19,160
Quite good, mate.
675
00:37:19,160 --> 00:37:22,040
Ooh-hoo-hoo-hoo!
Then again, mate.
676
00:37:22,040 --> 00:37:28,040
This looks suspiciously like
the trademark Robbie curry.
677
00:37:28,040 --> 00:37:30,000
Yeah. (LAUGHS)
678
00:37:30,000 --> 00:37:31,640
Is it?
679
00:37:31,640 --> 00:37:34,360
No, this is a different one.
Oh!
680
00:37:34,360 --> 00:37:35,600
It's different.
681
00:37:36,800 --> 00:37:38,960
I've got peas and, um...
It's got peas in it?
682
00:37:38,960 --> 00:37:41,240
It's got peas and carrot, this one.
683
00:37:43,240 --> 00:37:44,600
Is that the difference?
684
00:37:44,600 --> 00:37:46,400
If you taste, that's different
to my other one.
685
00:37:46,400 --> 00:37:47,680
Come on, it's very close.
686
00:37:49,160 --> 00:37:50,680
It's very close.
No.
687
00:37:50,680 --> 00:37:52,240
It's pretty close, brother.
It's not.
688
00:37:52,240 --> 00:37:54,760
Look at you trying not to laugh.
Yeah, no, no.
689
00:37:54,760 --> 00:37:56,280
(JUDGES LAUGH)
No.
690
00:38:01,440 --> 00:38:02,920
Talking to Jock and Andy...
691
00:38:04,520 --> 00:38:06,760
..I realised I can't cook
the same thing every day.
692
00:38:06,760 --> 00:38:08,480
How long have I got?
693
00:38:08,480 --> 00:38:10,600
Maybe I could change my dish?
694
00:38:11,920 --> 00:38:14,000
MALISSA: Are you gonna change
your dish, Robbie?
695
00:38:14,000 --> 00:38:17,320
Yeah. Easy.
There's plenty of time to do it.
696
00:38:17,320 --> 00:38:19,160
He's changing it?
697
00:38:31,680 --> 00:38:34,320
I realised I can't cook
the same thing every day.
698
00:38:34,320 --> 00:38:35,560
How long have I got?
699
00:38:35,560 --> 00:38:37,080
Yeah, I'll make a shrimp cocktail.
700
00:38:38,160 --> 00:38:39,760
MALISSA: Are you gonna change
your dish, Robbie?
701
00:38:39,760 --> 00:38:42,680
Yeah, easy.
There's plenty of time to do it.
702
00:38:42,680 --> 00:38:43,800
Alright.
703
00:38:43,800 --> 00:38:45,360
He's changing it?
704
00:38:47,280 --> 00:38:48,640
DECLAN: Yeah.
705
00:38:49,960 --> 00:38:51,760
The prawns are there.
It's gonna be very quick.
706
00:38:51,760 --> 00:38:55,880
I do the classic prawn cocktails
with, you know, your egg mayonnaise,
707
00:38:55,880 --> 00:38:58,200
tomato sauce, a bit of lime.
708
00:38:58,200 --> 00:38:59,600
It's not gonna take me 10 minutes.
709
00:38:59,600 --> 00:39:01,760
So I'm gonna have plenty of time.
710
00:39:01,760 --> 00:39:03,320
Argh!
711
00:39:03,320 --> 00:39:05,600
This is... (CHUCKLES)
712
00:39:06,960 --> 00:39:10,600
Today's gonna just show that I can
actually go out of my...my boundaries
713
00:39:10,600 --> 00:39:12,520
and do something new.
714
00:39:12,520 --> 00:39:14,880
Come on, old boy.
ADI: Looking good, Robbie.
715
00:39:18,000 --> 00:39:19,640
BRENT: Go on, Robbie.
Let's go, mate!
716
00:39:19,640 --> 00:39:20,640
ANTONIO: Go, Robbie!
717
00:39:21,920 --> 00:39:23,160
Prawns are cooking.
718
00:39:23,160 --> 00:39:26,360
The next thing that I need to do
is make the cocktail sauce.
719
00:39:26,360 --> 00:39:28,960
ADI: What's he doing, though?
CATH: He's doing a mayo.
720
00:39:28,960 --> 00:39:30,040
Oh.
Looks like.
721
00:39:30,040 --> 00:39:33,000
So then that's when I thought to
myself, I'll put a twist on this.
722
00:39:33,000 --> 00:39:35,880
I'll do my own twist
and I looked at the curry sauce.
723
00:39:35,880 --> 00:39:37,880
And I thought, "If I mix this
with my mayonnaise,
724
00:39:37,880 --> 00:39:39,760
"I'll know it's a magic flavour."
725
00:39:41,000 --> 00:39:43,000
ANTONIO: Yeah, he's gonna make
a curry mayo.
726
00:39:44,360 --> 00:39:45,920
You already have the curry there.
727
00:39:45,920 --> 00:39:47,840
Use it as a base for the mayo.
728
00:39:47,840 --> 00:39:50,960
It's a twist -
it's a curry prawn cocktail,
729
00:39:50,960 --> 00:39:52,440
which no-one's ever had before.
730
00:39:54,960 --> 00:39:57,240
And, yeah. I tasted it
and it was magnificent.
731
00:39:58,240 --> 00:40:00,280
That's it, Robbie. Come on, mate.
732
00:40:05,080 --> 00:40:07,720
CATH: Oh, this is a really nice time
for you to relax, Rhi.
733
00:40:07,720 --> 00:40:09,280
Just deep breathe now.
734
00:40:09,280 --> 00:40:10,720
You've got your main element.
735
00:40:10,720 --> 00:40:12,440
Have fun now.
736
00:40:13,560 --> 00:40:15,360
RHIANNON: I've got
the moussaka in the oven
737
00:40:15,360 --> 00:40:19,200
and I keep checking on it and I'm
like, "This looks like a bloody gem."
738
00:40:23,120 --> 00:40:26,600
I needed a fresh element because
moussaka is actually quite rich,
739
00:40:26,600 --> 00:40:29,320
so I'll just make a Greek salad.
740
00:40:32,720 --> 00:40:33,920
Beautiful, Rhi.
741
00:40:33,920 --> 00:40:36,160
Yeah, Theo's not the only Greek
in the house.
742
00:40:36,160 --> 00:40:38,400
You know, I can be Greek
for a day. (LAUGHS)
743
00:40:40,760 --> 00:40:43,360
RUE: How you going?
RALPH: We are good, good, good.
744
00:40:43,360 --> 00:40:44,720
Yeah.
745
00:40:44,720 --> 00:40:47,840
With my trifle Swiss roll cake,
746
00:40:47,840 --> 00:40:52,000
things have never worked this well
for me before in this kitchen.
747
00:40:53,120 --> 00:40:55,760
I am about to start rolling.
748
00:40:55,760 --> 00:40:59,360
I put my jam on the bottom
of the sponge
749
00:40:59,360 --> 00:41:01,840
and then I put
my white chocolate ganache.
750
00:41:01,840 --> 00:41:04,120
I spread it all out evenly.
751
00:41:04,120 --> 00:41:05,800
ANTONIO: Good job, Rue.
752
00:41:06,840 --> 00:41:11,560
It's my take on the trifle
and I am just praying
753
00:41:11,560 --> 00:41:15,880
that It's actually good enough
to keep me in the competition today.
754
00:41:15,880 --> 00:41:17,920
That's looking good.
755
00:41:21,200 --> 00:41:24,240
Time for some critical choices
to be made.
756
00:41:24,240 --> 00:41:26,280
Eight minutes to go.
(CHEERING AND APPLAUSE)
757
00:41:26,280 --> 00:41:29,720
CATH: Oh, come on, guys. Come on!
(WHISTLING)
758
00:41:29,720 --> 00:41:31,960
WOMAN: Come on, come on, come on!
Come on, come on!
759
00:41:31,960 --> 00:41:34,120
Come on, Mal. Come on.
760
00:41:34,120 --> 00:41:36,400
You can do it.
Far out. It goes quick, doesn't it?
761
00:41:37,720 --> 00:41:40,800
So I need to start
filling up my ravioli
762
00:41:40,800 --> 00:41:44,040
and my bolognese
isn't completely cool,
763
00:41:44,040 --> 00:41:46,040
so I'm a little bit worried
about that
764
00:41:46,040 --> 00:41:50,200
but I had a little bit of a taste
and it tastes really, really good.
765
00:41:52,160 --> 00:41:54,440
THEO: She's gotta go now.
PHIL: Is it cool enough?
766
00:41:54,440 --> 00:41:56,600
Yeah, it has to be. I gotta do it.
767
00:41:56,600 --> 00:42:01,560
So I get my bolognese filling
to my pasta.
768
00:42:01,560 --> 00:42:03,320
DECLAN: Nice, Mal.
THEO: Good work, Mal.
769
00:42:06,520 --> 00:42:09,040
I'm cutting it out
and I've looking at 'em thinking,
770
00:42:09,040 --> 00:42:12,200
"OK, it looks good.
I think we're on track here."
771
00:42:12,200 --> 00:42:15,720
And then somehow...
I don't know what happens.
772
00:42:17,520 --> 00:42:19,200
Oh, no!
773
00:42:21,240 --> 00:42:23,160
They've stuck to the bench.
774
00:42:27,920 --> 00:42:30,480
I am stressing out right now.
775
00:42:30,480 --> 00:42:32,360
I don't know what I'm gonna do.
776
00:42:32,360 --> 00:42:35,880
PHIL: Be gentle. If you just get
one, you get one. Just be gentle.
777
00:42:35,880 --> 00:42:38,080
It's not working.
778
00:42:38,080 --> 00:42:39,640
CATH: Come on, love.
779
00:42:39,640 --> 00:42:41,960
Come on, you can do it.
Just take one deep breath.
780
00:42:47,120 --> 00:42:48,640
No!
781
00:42:48,640 --> 00:42:51,120
Literally everything
that could have gone wrong
782
00:42:51,120 --> 00:42:53,560
has gone wrong right now.
783
00:42:55,800 --> 00:42:59,080
I can't use those pasta sheets.
I can't use those...
784
00:42:59,080 --> 00:43:01,000
None of that.
785
00:43:01,000 --> 00:43:03,080
And I have nothing
to serve the judges.
786
00:43:06,360 --> 00:43:07,960
It's not working.
787
00:43:10,160 --> 00:43:11,880
I've got one more sheet of pasta,
788
00:43:11,880 --> 00:43:14,040
so I think I need to
plate up something.
789
00:43:15,080 --> 00:43:16,200
Alright.
790
00:43:16,200 --> 00:43:17,800
You can do it. You can do it.
791
00:43:17,800 --> 00:43:19,960
I need to make some pasta.
792
00:43:19,960 --> 00:43:23,320
Just plain old fettuccine pasta.
793
00:43:23,320 --> 00:43:25,000
ANTONIO: Just chop it up.
794
00:43:25,000 --> 00:43:27,640
Just make something
and get it in the water.
795
00:43:27,640 --> 00:43:30,680
ADI: All good, hon. Do not give up.
796
00:43:30,680 --> 00:43:33,040
That's it. Go and get your plate.
Go, go, go!
797
00:43:33,040 --> 00:43:36,520
Go, go, go! Come on, you can do it!
You can do it! Come on!
798
00:43:38,640 --> 00:43:40,480
JOCK: Three minutes, guys!
ANDY: Three minutes.
799
00:43:40,480 --> 00:43:42,800
Three minutes, come on!
Come on! Let's go!
800
00:43:42,800 --> 00:43:44,600
(DRAMATIC MUSIC)
801
00:43:47,720 --> 00:43:50,040
THEO: Come on! Let's go!
802
00:43:50,040 --> 00:43:54,400
RUE: This trifle Swiss roll cake
looks phenomenal.
803
00:43:54,400 --> 00:43:56,240
So I hope this is enough.
804
00:43:56,240 --> 00:43:59,880
(CHEERING AND APPLAUSE)
(HUMS)
805
00:44:00,880 --> 00:44:02,720
So now it's time
to build the trifle.
806
00:44:02,720 --> 00:44:05,760
Bottom layer, banana custard.
807
00:44:05,760 --> 00:44:09,040
And then I've cut my sticky date
cake and kind of put them in there
808
00:44:09,040 --> 00:44:11,000
followed by the candied oranges
809
00:44:11,000 --> 00:44:15,400
to add a bit of freshness to the
dish and then cream on top of it.
810
00:44:15,400 --> 00:44:17,080
It looks beautiful.
I actually love it.
811
00:44:17,080 --> 00:44:19,320
The layers are all perfectly even.
812
00:44:22,360 --> 00:44:24,680
CATH: Run, Mal! Come on, Mal!
813
00:44:24,680 --> 00:44:25,800
Come on! Come on!
814
00:44:25,800 --> 00:44:27,880
Time is going so quickly.
815
00:44:27,880 --> 00:44:29,720
PHIL: Get it in the bowl. Come on!
816
00:44:29,720 --> 00:44:31,880
My pasta is still cooking.
817
00:44:31,880 --> 00:44:34,240
This is an absolute nightmare.
818
00:44:34,240 --> 00:44:36,000
What's left? How much?
Two minutes? One minute?
819
00:44:36,000 --> 00:44:39,080
It's an elimination and I feel like
I'm not going to have a dish.
820
00:44:50,480 --> 00:44:54,320
One minute. Come on! One minute!
Whoo!
821
00:44:56,360 --> 00:44:58,080
MALISSA: Time is running out.
822
00:44:58,080 --> 00:45:00,280
I just need to get
everything together.
823
00:45:01,960 --> 00:45:03,280
I've got my pasta,
824
00:45:03,280 --> 00:45:06,800
which I've quickly just tossed
through the bolognese sauce.
825
00:45:06,800 --> 00:45:08,840
(SHOUTS) Mal, get it in the bowl!
826
00:45:08,840 --> 00:45:13,040
This has been the most
stressful cook of my life.
827
00:45:13,040 --> 00:45:15,960
Yeah. This is... This has been crazy.
828
00:45:15,960 --> 00:45:17,920
DECLAN: Go, go!
Oh, my God!
829
00:45:17,920 --> 00:45:20,480
Come on! Let's go, guys!
Come on!
830
00:45:20,480 --> 00:45:23,880
Come on! Go, Mal!
Go, go, go, go!
831
00:45:23,880 --> 00:45:26,960
JUDGES AND CONTESTANTS: 10, 9, 8,
832
00:45:26,960 --> 00:45:29,080
7, 6,
833
00:45:29,080 --> 00:45:32,240
5, 4, 3,
834
00:45:32,240 --> 00:45:34,920
2, 1.
835
00:45:34,920 --> 00:45:36,840
That's it!
(CONTESTANTS CHEER)
836
00:45:36,840 --> 00:45:39,600
Whoo!
Oh, Mal!
837
00:45:41,040 --> 00:45:42,520
Oh!
Perfect.
838
00:45:43,720 --> 00:45:47,440
Oh, my God! That was so stressful.
839
00:45:49,680 --> 00:45:53,440
RHIANNON: I'm stoked. In all honesty,
I'm really happy with the flavours.
840
00:45:53,440 --> 00:45:56,960
If I go home today, I'm really
bloody happy with this dish.
841
00:45:58,840 --> 00:46:00,760
CATH: Oh, poor Mal.
842
00:46:00,760 --> 00:46:03,640
ROBBIE: You're OK.
You're OK. You're OK.
843
00:46:03,640 --> 00:46:05,360
Wipe your face.
844
00:46:05,360 --> 00:46:07,000
You're OK.
845
00:46:07,000 --> 00:46:09,560
You're OK. Wipe your face.
Doesn't matter.
846
00:46:09,560 --> 00:46:11,640
Yeah, it's all good. Just breathe.
Breathe through.
847
00:46:11,640 --> 00:46:13,520
You did really well.
You pumped it out.
848
00:46:13,520 --> 00:46:15,360
Yeah, mate. Your dish worked great.
OK? OK?
849
00:46:15,360 --> 00:46:17,200
Hey?
850
00:46:17,200 --> 00:46:18,960
(BREATHES SHAKILY, EXHALES)
851
00:46:22,760 --> 00:46:25,000
(EXHALES) It's OK, it's OK.
852
00:46:26,840 --> 00:46:29,120
I've got a plate.
That's all that matters. Yeah.
853
00:46:36,040 --> 00:46:37,600
ROBBIE: Go get 'em, old girl!
854
00:46:37,600 --> 00:46:39,240
RHIANNON: Why do I cook?
855
00:46:39,240 --> 00:46:41,600
(CHUCKLES)
856
00:46:41,600 --> 00:46:44,520
I know it's elimination,
but I'm so stoked.
857
00:46:45,600 --> 00:46:48,120
I don't think I ever feel confident
that I'm staying,
858
00:46:48,120 --> 00:46:52,080
um, but I'm really pleased
with what I put up.
859
00:46:52,080 --> 00:46:53,840
Here she is.
860
00:46:53,840 --> 00:46:55,320
Hello.
Mrs Moussaka.
861
00:46:55,320 --> 00:46:56,320
Yeah.
Hello.
862
00:46:56,320 --> 00:46:57,880
Little bit of moussaka.
863
00:46:59,600 --> 00:47:00,800
It's heavy.
864
00:47:01,960 --> 00:47:03,560
Wow!
(ANDY LAUGHS) Yeah.
865
00:47:03,560 --> 00:47:06,040
She's a...she's a hefty number.
866
00:47:06,040 --> 00:47:08,280
I'm a feeder. (LAUGHS)
867
00:47:08,280 --> 00:47:10,520
(LAUGHS)
868
00:47:10,520 --> 00:47:13,040
Rhiannon,
how are you feeling after that?
869
00:47:13,040 --> 00:47:14,880
I'm actually feeling really good.
870
00:47:14,880 --> 00:47:16,880
Like, I really enjoyed that cook.
871
00:47:16,880 --> 00:47:19,200
I felt like I was really in my zone.
872
00:47:19,200 --> 00:47:20,920
It was a bit crazy in the beginning.
873
00:47:20,920 --> 00:47:23,120
I had to get that bad boy
in the oven,
874
00:47:23,120 --> 00:47:25,720
so I was, like, working hard
to make that happen.
875
00:47:26,880 --> 00:47:28,000
You're a mum.
876
00:47:28,000 --> 00:47:30,040
You're a self-admitted feeder.
Yeah.
877
00:47:30,040 --> 00:47:33,000
Talk to me about
what moussaka means to you.
878
00:47:33,000 --> 00:47:34,680
It means heaps to me.
879
00:47:34,680 --> 00:47:36,600
My sister's married to a Greek man.
880
00:47:36,600 --> 00:47:41,040
So she's always taught me how
to make it from, you know, his mum.
881
00:47:41,040 --> 00:47:43,480
I love bringing a bit of Greece
into the household.
882
00:47:43,480 --> 00:47:44,680
(LAUGHS)
You know?
883
00:47:44,680 --> 00:47:47,920
Well, Rhiannon, it's time to taste.
884
00:47:47,920 --> 00:47:49,400
OK.
Thank you very much.
885
00:47:49,400 --> 00:47:51,160
Thanks, guys. Enjoy.
Thanks, Rhiannon.
886
00:48:02,920 --> 00:48:05,760
This is decent...
It's a decent effort for 75 minutes.
887
00:48:05,760 --> 00:48:06,760
Yep.
888
00:48:06,760 --> 00:48:08,960
It's proper mum cooking.
Yeah.
889
00:48:11,320 --> 00:48:12,520
Um...
890
00:48:12,520 --> 00:48:14,560
I-I got to say, it's great.
891
00:48:16,360 --> 00:48:19,760
Tasty. I finished mine. I would
have another portion, you know?
892
00:48:19,760 --> 00:48:22,920
This is actually
the perfect interpretation
893
00:48:22,920 --> 00:48:26,080
of what we asked for -
just something nostalgic.
894
00:48:26,080 --> 00:48:29,000
Something that takes you back
to a time and a place
895
00:48:29,000 --> 00:48:31,160
where your mum cooked
or your gran or whatever.
896
00:48:31,160 --> 00:48:32,160
And that is exactly it,
897
00:48:32,160 --> 00:48:34,120
and that's what Rhiannon
is really, really good at.
898
00:48:36,240 --> 00:48:39,520
I'm very surprised
by how much flavour
899
00:48:39,520 --> 00:48:43,040
she was able to generate
in that short period of time
900
00:48:43,040 --> 00:48:46,160
with that beautiful heat
from the chillies
901
00:48:46,160 --> 00:48:48,720
and then potato, the eggplant,
beautifully tender,
902
00:48:48,720 --> 00:48:50,560
and all of those flavours meld
903
00:48:50,560 --> 00:48:52,280
and you have this beautiful,
happy mess
904
00:48:52,280 --> 00:48:54,720
beneath that burnished golden top.
905
00:48:54,720 --> 00:48:56,320
What a dish
for a challenge like today.
906
00:48:56,320 --> 00:48:58,520
I think this is a raging success.
907
00:48:58,520 --> 00:48:59,720
I could eat that all day.
908
00:48:59,720 --> 00:49:00,920
If, you know, I came home
909
00:49:00,920 --> 00:49:04,400
and that was sitting in the middle
of the table, happy man, happy man.
910
00:49:10,000 --> 00:49:12,040
RUE: When the judges
try my food today,
911
00:49:12,040 --> 00:49:15,360
I'm hoping that this will be
a nostalgic dish for them to eat
912
00:49:15,360 --> 00:49:18,200
and that it will remind them
of a trifle
913
00:49:18,200 --> 00:49:20,160
that they have eaten growing up.
914
00:49:20,160 --> 00:49:21,400
Hey, Rue.
Hello.
915
00:49:21,400 --> 00:49:23,040
How you going, Rue?
Hello.
916
00:49:27,480 --> 00:49:29,120
OK, what's the dish?
917
00:49:30,640 --> 00:49:33,000
I've made my version of the trifle.
918
00:49:34,200 --> 00:49:36,520
Swiss roll with a strawberry jam
919
00:49:36,520 --> 00:49:38,960
and a white chocolate
and vanilla whipped ganache,
920
00:49:38,960 --> 00:49:42,120
and a vanilla ice cream.
921
00:49:42,120 --> 00:49:43,720
OK, fan of the trifle.
922
00:49:44,760 --> 00:49:46,600
The trifle, I've had it, like, twice.
923
00:49:46,600 --> 00:49:50,400
And in the end, I just decided, OK,
I'm going to take the flavours
924
00:49:50,400 --> 00:49:54,280
that are in a trifle
and, like, you know, make it my own.
925
00:49:54,280 --> 00:49:56,200
I think we'll taste.
926
00:49:56,200 --> 00:49:58,760
We'll see you...see you later on.
OK, thank you.
927
00:49:58,760 --> 00:50:00,480
Thanks, Rue.
Thank you, thank you.
928
00:50:02,640 --> 00:50:04,600
OK.
929
00:50:04,600 --> 00:50:06,560
I quite like the idea of it.
930
00:50:06,560 --> 00:50:08,280
Yeah.
Same.
931
00:50:18,840 --> 00:50:20,920
I really like the reduced...
932
00:50:20,920 --> 00:50:23,960
It's not really a jam,
but it's sort of like a gel almost,
933
00:50:23,960 --> 00:50:25,840
that's she's put through
the middle of it.
934
00:50:25,840 --> 00:50:28,200
That for me was luxury.
935
00:50:28,200 --> 00:50:32,520
I really liked it because
I don't like jelly in a trifle.
936
00:50:32,520 --> 00:50:34,480
It's the reason
that I don't like trifles.
937
00:50:34,480 --> 00:50:37,720
So no jelly, like,
absolutely got me.
938
00:50:37,720 --> 00:50:40,480
I could still close my eyes
and get, like, the links
939
00:50:40,480 --> 00:50:41,600
between the trifle.
940
00:50:41,600 --> 00:50:42,920
Trifle vibe.
Yeah, exactly.
941
00:50:42,920 --> 00:50:45,200
But without that weird
slippery texture with jelly
942
00:50:45,200 --> 00:50:46,960
that shouldn't be anywhere
near cake.
943
00:50:46,960 --> 00:50:50,800
Tell me what you really think
about jelly. (LAUGHS)
944
00:50:54,400 --> 00:50:56,360
MALISSA: I feel so deflated.
945
00:50:56,360 --> 00:50:58,720
I'm really disappointed in myself.
946
00:50:58,720 --> 00:51:01,080
This is not what I wanted
to serve to the judges.
947
00:51:01,080 --> 00:51:05,320
When you're in a room
with so many amazing cooks...
948
00:51:05,320 --> 00:51:08,800
..I'm very worried that
it's gonna be me today going home.
949
00:51:30,960 --> 00:51:32,760
Malissa.
Hello.
950
00:51:32,760 --> 00:51:36,200
How you feeling?
Oh, I feel...defeated.
951
00:51:37,200 --> 00:51:39,840
This isn't what you explained
we were going to get.
952
00:51:39,840 --> 00:51:41,840
It was ravioli, wasn't it?
Yeah, it was ravioli.
953
00:51:41,840 --> 00:51:45,280
But when I put my filling inside,
954
00:51:45,280 --> 00:51:48,400
it was still too warm
and then it stuck to my bench.
955
00:51:48,400 --> 00:51:53,280
So I had about... I think it was
10 minutes to do the fettuccine.
956
00:51:53,280 --> 00:51:55,360
So I'm a bit disappointed,
957
00:51:55,360 --> 00:51:58,720
but, I mean, I managed
to get something on the plate.
958
00:51:58,720 --> 00:52:01,120
Fingers crossed
you stay in the competition.
959
00:52:01,120 --> 00:52:03,440
Thank you so much. Thank you.
We'll taste now. Thanks, Malissa.
960
00:52:03,440 --> 00:52:04,920
OK, thanks. Yeah.
961
00:52:07,400 --> 00:52:09,240
MELISSA: Alright.
962
00:52:09,240 --> 00:52:12,760
(SUSPENSEFUL MUSIC)
963
00:52:26,440 --> 00:52:28,920
I understand exactly why
Malissa's worried now.
964
00:52:30,400 --> 00:52:32,000
Let's talk about the sauce first.
965
00:52:32,000 --> 00:52:34,120
I actually quite
like the flavour of that.
966
00:52:34,120 --> 00:52:37,520
It's well balanced. It's nice.
967
00:52:37,520 --> 00:52:39,720
But I've got a problem
with the main event,
968
00:52:39,720 --> 00:52:42,440
the structure of the...
of the pasta itself.
969
00:52:42,440 --> 00:52:47,280
She wanted to create
a different dish, um, and it shows.
970
00:52:47,280 --> 00:52:50,440
The pasta has no structure
to it at all.
971
00:52:50,440 --> 00:52:52,680
It's not a great
representation of Malissa
972
00:52:52,680 --> 00:52:55,160
and that's why I'm really...
really upset for her.
973
00:52:55,160 --> 00:52:58,760
Any pasta dish, the pasta
is the foundation of everything.
974
00:52:58,760 --> 00:53:00,760
You build it all on top of that
975
00:53:00,760 --> 00:53:04,560
and when you have a pasta
that is problematic,
976
00:53:04,560 --> 00:53:06,920
you're really already fighting
an uphill battle.
977
00:53:12,320 --> 00:53:14,840
RALPH: I love my twist
on the trifle.
978
00:53:14,840 --> 00:53:16,880
It's got all the elements
that I wanted
979
00:53:16,880 --> 00:53:18,840
that remind me of my childhood.
980
00:53:18,840 --> 00:53:22,320
So hopefully it's beautiful
and it's not too heavy.
981
00:53:22,320 --> 00:53:24,680
G'day, Ralph.
Good day.
982
00:53:24,680 --> 00:53:26,880
How you going, Ralph?
Good, thank you.
983
00:53:26,880 --> 00:53:28,920
That is for you.
984
00:53:28,920 --> 00:53:30,680
Ahh.
985
00:53:31,680 --> 00:53:33,320
Of the options,
there weren't that many things
986
00:53:33,320 --> 00:53:35,800
that, like, for me growing up
were on there.
987
00:53:36,840 --> 00:53:38,320
This was probably the closest one.
988
00:53:38,320 --> 00:53:40,800
This is the one I know I've had
989
00:53:40,800 --> 00:53:43,800
because my mum enjoys it and
because her sister used to love it.
990
00:53:43,800 --> 00:53:46,440
That used to be a favourite dessert
when we lived in Cape Town.
991
00:53:46,440 --> 00:53:49,800
MELISSA: Can you guide us
through the layers?
992
00:53:49,800 --> 00:53:52,920
The bottom layer
is a banana custard.
993
00:53:52,920 --> 00:53:54,800
Bananas, I loved them as a kid.
994
00:53:54,800 --> 00:53:58,840
Date cake in the middle,
oranges and then a cream.
995
00:53:58,840 --> 00:54:00,320
Alright, thanks, Ralph.
Thanks so much, guys.
996
00:54:00,320 --> 00:54:01,880
See you later on, Ralph.
Thank you.
997
00:54:02,880 --> 00:54:05,880
Well, I think this looks
very trifle-reminiscent.
998
00:54:05,880 --> 00:54:07,920
Yeah, it does.
999
00:54:10,360 --> 00:54:13,600
Spectacular. Thank you.
You're welcome.
1000
00:54:13,600 --> 00:54:15,280
You going straight from the cup?
1001
00:54:15,280 --> 00:54:17,480
I'm just going
straight from the cup.
1002
00:54:28,880 --> 00:54:34,160
I think there's a weird subconscious
nostalgia with banana puree...
1003
00:54:35,560 --> 00:54:38,120
..of when we were all kids
and we got fed it.
1004
00:54:40,200 --> 00:54:44,360
The nostalgia part of it
actually made me enjoy it.
1005
00:54:44,360 --> 00:54:48,280
Yeah, and not only that,
but it's really well executed
1006
00:54:48,280 --> 00:54:51,640
and all of those layers complemented
one another really well,
1007
00:54:51,640 --> 00:54:54,320
even just the freshness
of the orange.
1008
00:54:54,320 --> 00:54:57,280
It's an interesting take
on a trifle, I gotta say.
1009
00:54:57,280 --> 00:54:58,720
It screams 'trifle', right?
1010
00:54:58,720 --> 00:55:00,600
Trifle.
Trifle.
1011
00:55:05,920 --> 00:55:07,720
MALISSA: Good luck, Robbie.
1012
00:55:08,920 --> 00:55:10,440
ROBBIE: At this stage, I'm worried
1013
00:55:10,440 --> 00:55:13,480
because hopefully I made the right
decision in cooking prawn cocktails.
1014
00:55:13,480 --> 00:55:15,240
But, you know,
I've always pulled through
1015
00:55:15,240 --> 00:55:18,680
pretty well in the black apron,
so hopefully things go good for me.
1016
00:55:19,680 --> 00:55:21,040
MEN: Robbie.
How you going?
1017
00:55:21,040 --> 00:55:22,520
Hey.
How are you, mate?
1018
00:55:22,520 --> 00:55:24,000
Oh, a bit nervous today.
1019
00:55:28,280 --> 00:55:29,800
How are you, mate?
1020
00:55:29,800 --> 00:55:33,080
Oh, feel a bit better now
it's all over and done with.
1021
00:55:33,080 --> 00:55:35,600
So you pivoted
into a prawn cocktail.
1022
00:55:35,600 --> 00:55:37,640
What have we got?
What am I looking at?
1023
00:55:37,640 --> 00:55:41,000
So I just used the egg and the oil
to make a mayonnaise
1024
00:55:41,000 --> 00:55:43,920
and I just used that
curried egg flavour to bring it up,
1025
00:55:43,920 --> 00:55:46,040
which is quite a nice flavour.
1026
00:55:46,040 --> 00:55:48,560
Do you reckon you've done
enough today to keep you safe?
1027
00:55:48,560 --> 00:55:51,520
Well, I hope so with the flavours
and the prawn, hopefully.
1028
00:55:52,760 --> 00:55:53,920
We'll taste it.
Thank you.
1029
00:55:53,920 --> 00:55:55,320
Thanks, Robbie.
Thanks, brother.
1030
00:55:58,120 --> 00:56:00,640
OK, this one's an easy one
to plate up.
1031
00:56:01,800 --> 00:56:03,280
Thank you.
1032
00:56:14,600 --> 00:56:15,920
Um...
1033
00:56:17,440 --> 00:56:19,200
..difficult to judge this.
1034
00:56:21,080 --> 00:56:24,400
I think in Robbie's haste
to get a dish up,
1035
00:56:24,400 --> 00:56:27,200
the cooking of the prawns
was a little bit sideways.
1036
00:56:28,200 --> 00:56:31,040
Consequently, my prawns
were overcooked.
1037
00:56:32,040 --> 00:56:33,840
I think he's in trouble.
1038
00:56:33,840 --> 00:56:37,520
Prawn cocktail, it is all about
getting an epic prawn
1039
00:56:37,520 --> 00:56:39,680
and just complementing it.
1040
00:56:39,680 --> 00:56:42,640
And I'm sorry, but the mayonnaise,
1041
00:56:42,640 --> 00:56:46,840
when you kind of put it on top of all
this lettuce and it goes like that
1042
00:56:46,840 --> 00:56:48,480
isn't pleasant at all.
1043
00:56:48,480 --> 00:56:50,160
I think he finds himself
in trouble today
1044
00:56:50,160 --> 00:56:52,120
because the execution of...
1045
00:56:52,120 --> 00:56:56,360
The way that he pivoted is just...
it's really poor, unfortunately.
1046
00:56:57,600 --> 00:56:59,080
I agree with you.
1047
00:56:59,080 --> 00:57:00,920
Even just a really good
crack of black pepper
1048
00:57:00,920 --> 00:57:04,200
just to kind of bring it together
might have helped a little bit.
1049
00:57:05,360 --> 00:57:06,840
This was not his best day
1050
00:57:06,840 --> 00:57:09,000
and that does leave him vulnerable.
1051
00:57:10,920 --> 00:57:13,520
Malissa and Robbie's dishes
were both disappointing.
1052
00:57:14,520 --> 00:57:16,280
Didn't quite come together
for them today
1053
00:57:16,280 --> 00:57:17,920
despite their best efforts.
1054
00:57:17,920 --> 00:57:21,880
No, unfortunately there wasn't really
many positives in both those dishes.
1055
00:57:21,880 --> 00:57:24,680
Which makes a very tough decision
for us to make.
1056
00:57:25,680 --> 00:57:27,560
But, regardless,
we've gotta make one.
1057
00:57:27,560 --> 00:57:28,600
Yep.
1058
00:57:41,960 --> 00:57:45,200
What better way to wrap up
a week of nostalgia
1059
00:57:45,200 --> 00:57:48,200
than with a old-fashioned
family feast.
1060
00:57:49,600 --> 00:57:53,680
This was your chance to take
something popular from the past
1061
00:57:53,680 --> 00:57:56,440
and use it to inspire
your cooking today.
1062
00:57:57,520 --> 00:57:58,600
Rhiannon.
1063
00:58:00,440 --> 00:58:03,080
You truly revived
the classic moussaka.
1064
00:58:08,040 --> 00:58:10,040
Well done. You are safe.
1065
00:58:10,040 --> 00:58:11,520
Ohh!
1066
00:58:11,520 --> 00:58:13,760
I was like, "I...I can't breathe!"
1067
00:58:13,760 --> 00:58:15,360
Thank you.
1068
00:58:16,360 --> 00:58:18,160
CATH: Quick, quick, quick, quick.
Just a little cuddle.
1069
00:58:18,160 --> 00:58:19,640
Oh, my gosh.
1070
00:58:22,120 --> 00:58:23,440
RUE: Good job.
1071
00:58:23,440 --> 00:58:24,440
Rue.
1072
00:58:26,000 --> 00:58:30,280
You took a trifle and twisted it
into something tremendous.
1073
00:58:30,280 --> 00:58:32,040
You are also safe.
1074
00:58:32,040 --> 00:58:34,760
Yay!
You're safe!
1075
00:58:34,760 --> 00:58:36,360
Oh, my gosh.
1076
00:58:42,480 --> 00:58:43,560
Ralph.
1077
00:58:45,040 --> 00:58:49,320
That was a nostalgic
re-imagining of trifle,
1078
00:58:49,320 --> 00:58:51,640
to be remembered
for all the right reasons.
1079
00:58:51,640 --> 00:58:55,000
You are not going anywhere either.
You are safe.
1080
00:58:55,000 --> 00:58:57,000
(TRIUMPHANT MUSIC)
1081
00:58:57,000 --> 00:58:59,120
(RALPH SPEAKS INDISTINCTLY)
It's alright. All good, brother.
1082
00:58:59,120 --> 00:59:00,720
Good job! Well done!
1083
00:59:00,720 --> 00:59:02,200
Good one, brother.
1084
00:59:02,200 --> 00:59:03,680
You and me, girl.
Yeah.
1085
00:59:06,240 --> 00:59:07,920
Malissa and Robbie,
1086
00:59:07,920 --> 00:59:10,400
that leaves the two of you.
1087
00:59:10,400 --> 00:59:16,480
Malissa, when your raviolis
weren't working, you tried to pivot,
1088
00:59:16,480 --> 00:59:18,560
but it might have been
a little too late
1089
00:59:18,560 --> 00:59:21,400
because your pasta had no structure.
1090
00:59:24,000 --> 00:59:27,120
Robbie, you wanted to bring us
curried sausages,
1091
00:59:27,120 --> 00:59:29,240
but you pivoted to prawn cocktail.
1092
00:59:29,240 --> 00:59:32,560
Unfortunately, your prawns
were overcooked.
1093
00:59:32,560 --> 00:59:35,480
Both of your dishes,
they were flawed.
1094
00:59:36,640 --> 00:59:39,840
But the flavours in one dish
1095
00:59:39,840 --> 00:59:43,960
JUST inched its nose
in front of the other...
1096
00:59:45,400 --> 00:59:46,720
..which is why...
1097
00:59:48,080 --> 00:59:49,400
..Malissa...
1098
00:59:54,000 --> 00:59:55,240
..you're safe.
1099
00:59:57,280 --> 00:59:58,280
(PEOPLE GASP)
1100
00:59:58,280 --> 01:00:02,600
And I'm sorry, Robbie.
Unfortunately, you're going home.
1101
01:00:02,600 --> 01:00:04,440
(CATH WEEPS)
1102
01:00:08,720 --> 01:00:12,840
Robbie, before you say
a few words, Declan...
1103
01:00:12,840 --> 01:00:14,000
Yeah.
1104
01:00:14,000 --> 01:00:15,480
..you'll probably
have something to say
1105
01:00:15,480 --> 01:00:18,600
about just how big an impact
1106
01:00:18,600 --> 01:00:21,800
that this great man
has had on this competition.
1107
01:00:21,800 --> 01:00:25,840
Yeah, I think not only to me,
but everyone, um...
1108
01:00:27,160 --> 01:00:29,440
You're an incredible man.
You've taught me a lot.
1109
01:00:29,440 --> 01:00:31,680
And you're a mentor
for everyone here
1110
01:00:31,680 --> 01:00:34,200
and a mentor for everyone
watching at home.
1111
01:00:34,200 --> 01:00:36,200
So...
Yeah.
1112
01:00:36,200 --> 01:00:38,480
..it's gonna be very tough
not having you here.
1113
01:00:39,480 --> 01:00:42,480
You're alright, son. You'll be good.
You'll win this.
1114
01:00:46,080 --> 01:00:49,080
Robbie, have you enjoyed your time
in the MasterChef kitchen, mate?
1115
01:00:49,080 --> 01:00:52,240
Yeah, it's...it's been a pleasure,
you guys especially.
1116
01:00:52,240 --> 01:00:54,760
It's been great to meet all these...
all the family over here.
1117
01:00:54,760 --> 01:00:56,960
And...one day I'll take you
to the bush
1118
01:00:56,960 --> 01:00:58,800
and teach you all about
the real life, brother.
1119
01:00:58,800 --> 01:01:00,560
(LAUGHTER)
1120
01:01:00,560 --> 01:01:04,440
ANDY: We're coming
up to the bush, mate. (LAUGHS)
1121
01:01:04,440 --> 01:01:08,120
Robbie, it's a rare gift to have
somebody of your standing
1122
01:01:08,120 --> 01:01:10,760
in culture and experience
in this kitchen.
1123
01:01:11,920 --> 01:01:14,520
And that's something
that we'll always remember.
1124
01:01:14,520 --> 01:01:16,120
Thanks, brother. Cheers, mate.
1125
01:01:16,120 --> 01:01:18,920
Get up here! Well done, brother.
1126
01:01:18,920 --> 01:01:20,680
Well done.
Thanks. It's been a pleasure.
1127
01:01:20,680 --> 01:01:22,200
The greatest privilege
to have you here.
1128
01:01:22,200 --> 01:01:23,720
No worries. Thanks, brother.
1129
01:01:23,720 --> 01:01:27,560
A little bit sad for leaving
young Declan and the family behind.
1130
01:01:27,560 --> 01:01:30,200
(CONTESTANTS CHATTER AND LAUGH)
1131
01:01:30,200 --> 01:01:32,320
CATH: I love you.
Yeah, you're right.
1132
01:01:32,320 --> 01:01:33,960
MALISSA: We love you.
1133
01:01:33,960 --> 01:01:37,080
DECLAN: Bloody hell, mate.
What am I gonna do without you?
1134
01:01:37,080 --> 01:01:39,440
Yeah?
(EMOTIVE MUSIC)
1135
01:01:39,440 --> 01:01:42,480
Give it up for Robbie, everybody!
1136
01:01:42,480 --> 01:01:45,880
(ALL CHEER)
1137
01:01:45,880 --> 01:01:47,920
I've experienced something I've never
experienced in my lifetime.
1138
01:01:49,480 --> 01:01:51,360
It's been a great pleasure
being here.
1139
01:01:52,600 --> 01:01:55,240
NARRATOR: This week
on MasterChef Australia...
1140
01:01:55,240 --> 01:01:58,520
MELISSA: From NOMAD
in Sydney and Melbourne...
1141
01:01:58,520 --> 01:02:00,000
..night after night,
1142
01:02:00,000 --> 01:02:03,120
they'll take on a team
of professional chefs...
1143
01:02:03,120 --> 01:02:05,760
ANDY: Nick Holloway and his crew!
1144
01:02:05,760 --> 01:02:09,360
..from some of the hottest
restaurants around Australia.
1145
01:02:09,360 --> 01:02:10,480
Let's go!
1146
01:02:10,480 --> 01:02:14,360
It's a week-long
culinary smackdown...
1147
01:02:14,360 --> 01:02:16,680
All you have to do
to be immune from elimination
1148
01:02:16,680 --> 01:02:17,920
is beat the chefs
1149
01:02:17,920 --> 01:02:19,600
in a classic
MasterChef challenge.
1150
01:02:19,600 --> 01:02:20,840
Game on.
1151
01:02:20,840 --> 01:02:24,240
Oh! I'm losing my mind.
1152
01:02:24,240 --> 01:02:25,280
CATH:
We're taking on
1153
01:02:25,280 --> 01:02:26,720
the professionals
at their own game.
1154
01:02:26,720 --> 01:02:28,280
RHIANNON: It's
legit gonna take me
1155
01:02:28,280 --> 01:02:30,200
the dish of my life
to beat these guys.
1156
01:02:30,200 --> 01:02:33,280
..and it will
leave you salivating.
86109
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