Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:00,000 --> 00:00:00,000
Hayley,
2
00:00:00,000 --> 00:00:00,040
Hayley, thanks
3
00:00:00,040 --> 00:00:00,320
Hayley, thanks for
4
00:00:00,320 --> 00:00:00,440
Hayley, thanks for joining
5
00:00:01,000 --> 00:00:08,280
NARRATOR: Previously
on MasterChef Australia...
6
00:00:08,280 --> 00:00:11,400
..this major milestone
7
00:00:11,400 --> 00:00:14,200
and this massive legend...
8
00:00:14,200 --> 00:00:17,040
Holy crap - Curtis Stone! (CHORTLES)
9
00:00:17,040 --> 00:00:18,520
CURTIS: Let's go, come on!
10
00:00:18,520 --> 00:00:21,960
..provided all the motivation
they needed...
11
00:00:21,960 --> 00:00:24,360
DECLAN: Curtis definitely
has high expectations.
12
00:00:24,360 --> 00:00:27,360
You know, he's a Michelin-star chef.
13
00:00:27,360 --> 00:00:30,680
Curtis Stone just said my ice-cream
was looking good. Yes!
14
00:00:30,680 --> 00:00:35,320
..in a service challenge
celebrating root vegetables.
15
00:00:35,320 --> 00:00:37,480
MELISSA: That's clever cooking
that is multidimensional.
16
00:00:37,480 --> 00:00:38,960
Really interesting to eat.
17
00:00:38,960 --> 00:00:40,560
ANDY: That is primo.
18
00:00:40,560 --> 00:00:44,440
JOCK: It sings of beautiful
beetroot. I really love it.
19
00:00:44,440 --> 00:00:47,520
..with the green team
claiming the win.
20
00:00:47,520 --> 00:00:48,960
Congratulations!
21
00:00:48,960 --> 00:00:52,080
Whoo!
Well done, guys!
22
00:00:53,080 --> 00:00:55,960
Tonight, Curtis returns
23
00:00:55,960 --> 00:00:59,440
with a very special battle
for immunity...
24
00:00:59,440 --> 00:01:02,560
BRENT: I just want
to win this thing so bad.
25
00:01:02,560 --> 00:01:06,560
..and the prize of a lifetime.
26
00:01:10,600 --> 00:01:13,720
(RELAXED MUSIC)
27
00:01:16,320 --> 00:01:18,200
RUE: I'm excited.
ADI: I'm excited!
28
00:01:18,200 --> 00:01:19,680
This is my first Immunity Challenge!
29
00:01:19,680 --> 00:01:21,600
Oh, that's awesome, Rue!
30
00:01:21,600 --> 00:01:23,800
(LAUGHS) Beautiful day.
31
00:01:23,800 --> 00:01:26,920
Yeah, it is. It's glorious.
Oh, my gosh.
32
00:01:26,920 --> 00:01:29,120
Day for it!
33
00:01:30,640 --> 00:01:32,320
Good luck, guys!
34
00:01:35,680 --> 00:01:38,160
(GANTRY CONTESTANTS CHEER)
35
00:01:42,800 --> 00:01:44,520
Curtis Stone in the house again,
36
00:01:44,520 --> 00:01:46,040
which is wonderful!
37
00:01:46,040 --> 00:01:49,040
I've been in a couple of Immunities,
but I've not pulled off a win yet,
38
00:01:49,040 --> 00:01:51,120
so, hopefully,
today could be my day.
39
00:02:01,200 --> 00:02:02,760
Good morning, everybody.
40
00:02:02,760 --> 00:02:04,120
Good morning!
Morning!
41
00:02:05,120 --> 00:02:07,600
Please welcome back Curtis Stone!
42
00:02:07,600 --> 00:02:10,240
(CONTESTANTS CHEER)
43
00:02:16,160 --> 00:02:19,040
This is an Immunity Challenge
44
00:02:19,040 --> 00:02:23,160
which means that one of you
will win guaranteed immunity
45
00:02:23,160 --> 00:02:24,920
from Sunday night's elimination.
46
00:02:24,920 --> 00:02:26,200
Yes! So good!
47
00:02:26,200 --> 00:02:30,080
But because it's
MasterChef: Secrets & Surprises,
48
00:02:30,080 --> 00:02:33,600
today's Immunity Challenge
is a bit of a surprise.
49
00:02:33,600 --> 00:02:35,240
Ooh!
Oh!
50
00:02:35,240 --> 00:02:38,960
At the end of today,
one of you will win immunity
51
00:02:38,960 --> 00:02:40,840
from Sunday night's elimination,
but...
52
00:02:42,960 --> 00:02:47,040
..there will be no extra chance of
an immunity pin up for grabs today.
53
00:02:47,040 --> 00:02:48,520
Not happening.
54
00:02:50,160 --> 00:02:53,320
And that's because whoever wins
today's challenge
55
00:02:53,320 --> 00:02:59,120
will also win the biggest prize
we've ever given away.
56
00:02:59,120 --> 00:03:00,600
Ohh!
(ADI LAUGHS NERVOUSLY)
57
00:03:01,760 --> 00:03:07,360
In round 1, we want you to bring us
your family's secret condiment.
58
00:03:08,640 --> 00:03:13,000
But only the top three condiments
will progress to round 2
59
00:03:13,000 --> 00:03:16,280
where the HUGE PRIZE is on offer.
60
00:03:18,360 --> 00:03:19,880
(CHUCKLES)
61
00:03:19,880 --> 00:03:23,840
Usually we'd wait till round 2
to tell you what you're playing for.
62
00:03:25,200 --> 00:03:28,280
But because this is
such a huge prize,
63
00:03:28,280 --> 00:03:30,600
we reckon you should know right now.
64
00:03:30,600 --> 00:03:33,640
Light that flame,
get you guys going.
65
00:03:33,640 --> 00:03:35,960
So the winner of round 2,
66
00:03:35,960 --> 00:03:39,560
they'll not only win immunity
from Sunday's elimination,
67
00:03:39,560 --> 00:03:43,320
but they'll also have their
winning condiment bottled
68
00:03:43,320 --> 00:03:47,800
and rolled out en masse
direct to the shelves of Coles
69
00:03:47,800 --> 00:03:51,560
for a limited time
right around the whole country.
70
00:03:51,560 --> 00:03:53,560
Ohh!
You're kidding!
71
00:03:53,560 --> 00:03:55,160
Let's go!
72
00:03:55,160 --> 00:03:57,680
Oh! How good is that?
73
00:03:57,680 --> 00:04:00,440
RHIANNON: This is epic! Oh, my God!
74
00:04:00,440 --> 00:04:02,440
Please let me win today!
75
00:04:02,440 --> 00:04:05,040
I'd actually just go and stand there
76
00:04:05,040 --> 00:04:06,840
and just, like,
show all the customers
77
00:04:06,840 --> 00:04:09,080
that this is me. (LAUGHS)
78
00:04:09,080 --> 00:04:10,920
This is the one!
79
00:04:10,920 --> 00:04:13,520
Oh, man! This is the one to win.
80
00:04:16,520 --> 00:04:19,880
Speaking of condiments -
what's a great condiment to you?
81
00:04:19,880 --> 00:04:23,120
Look, a condiment, to me,
is something that improves a meal.
82
00:04:23,120 --> 00:04:26,160
So I think you've gotta think
through all the different dishes
83
00:04:26,160 --> 00:04:28,000
that you can use a condiment for.
84
00:04:28,000 --> 00:04:31,840
Guys, I don't even know
if I have the words to explain
85
00:04:31,840 --> 00:04:34,120
the magnitude of this opportunity.
86
00:04:34,120 --> 00:04:38,680
People spend years trying to just
get that introduction
87
00:04:38,680 --> 00:04:42,040
to maybe one day get a product
on the shelves at Coles.
88
00:04:43,600 --> 00:04:48,200
You guys are guaranteed that if
you serve us the best condiment
89
00:04:48,200 --> 00:04:50,040
and win round 2 today,
90
00:04:50,040 --> 00:04:52,400
you end up on the shelves tomorrow.
91
00:04:52,400 --> 00:04:54,280
Wow!
92
00:04:54,280 --> 00:04:56,200
It all starts with one product.
93
00:04:56,200 --> 00:04:58,440
And if that product's
good enough and it works,
94
00:04:58,440 --> 00:04:59,920
who knows where it takes you?
95
00:05:01,560 --> 00:05:05,400
In round 1, we're gonna
give you 45 minutes
96
00:05:05,400 --> 00:05:07,280
to make your secret condiment.
97
00:05:07,280 --> 00:05:10,000
Curtis, I think it's only right
that you do the honours.
98
00:05:10,000 --> 00:05:11,560
You wanna set them off?
99
00:05:11,560 --> 00:05:13,600
You ready, guys?
ALL: Yes!
100
00:05:13,600 --> 00:05:17,080
Good, because your time
starts...now! Good luck!
101
00:05:17,080 --> 00:05:19,040
Go, go!
(ONLOOKERS CHEER)
102
00:05:20,520 --> 00:05:22,000
RALPH: Let's go.
103
00:05:22,000 --> 00:05:25,400
RUE: Today we're actually
going to be making
104
00:05:25,400 --> 00:05:27,320
our own condiment.
105
00:05:28,960 --> 00:05:31,160
I love this. I love this!
106
00:05:31,160 --> 00:05:34,720
I feel like I've been waiting
for this day! (GIGGLES)
107
00:05:34,720 --> 00:05:36,520
Yep.
108
00:05:36,520 --> 00:05:38,720
I actually love all condiments,
109
00:05:38,720 --> 00:05:41,000
but there's one that
I'm in love with.
110
00:05:41,000 --> 00:05:43,160
Perfect. I think I'm done.
111
00:05:43,160 --> 00:05:45,320
Barbecue sauce.
Let's go, Rue!
112
00:05:46,760 --> 00:05:50,520
I actually never had barbecue sauce
until I came to Australia
113
00:05:50,520 --> 00:05:54,040
and when I had barbecue sauce,
I immediately fell in love.
114
00:05:54,040 --> 00:05:56,800
And I'm actually doing,
like, a sweet,
115
00:05:56,800 --> 00:06:00,240
tangy, smoky, spicy barbecue sauce.
116
00:06:00,240 --> 00:06:01,840
MALISSA: Come on, Rue!
117
00:06:01,840 --> 00:06:06,440
There is definitely no secret
barbecue sauce recipe in my family.
118
00:06:06,440 --> 00:06:08,080
I have no reference other than
119
00:06:08,080 --> 00:06:10,400
the barbecue sauce
I've gotten from Coles.
120
00:06:12,680 --> 00:06:16,200
How did Zimbabwe not have barbecue
sauce? Like, it's the best thing.
121
00:06:17,640 --> 00:06:19,160
When I tasted it,
122
00:06:19,160 --> 00:06:20,920
my mind was...
123
00:06:20,920 --> 00:06:22,400
(IMITATES EXPLOSION)
124
00:06:22,400 --> 00:06:23,400
..blown.
125
00:06:24,400 --> 00:06:26,360
I will definitely make sure that
126
00:06:26,360 --> 00:06:28,120
this is the best barbecue sauce
they've tried.
127
00:06:29,320 --> 00:06:31,960
I cannot wait for them to try it.
128
00:06:32,960 --> 00:06:34,440
JOCK: How good is this?
129
00:06:34,440 --> 00:06:39,200
I mean, how hard is it
to get a product even into Coles,
130
00:06:39,200 --> 00:06:40,760
let alone in this time frame?
131
00:06:40,760 --> 00:06:44,560
Like, tomorrow, one of those guys is
gonna have a product on the shelf.
132
00:06:44,560 --> 00:06:45,880
It's hard, right?
133
00:06:45,880 --> 00:06:48,040
It's...it's virtually impossible.
134
00:06:48,040 --> 00:06:52,000
There's millions of transactions
per week that happen in Coles,
135
00:06:52,000 --> 00:06:53,800
so you're literally
in front of the entire country
136
00:06:53,800 --> 00:06:55,320
over a period of time.
137
00:06:55,320 --> 00:06:57,120
To be able to come up with
one recipe
138
00:06:57,120 --> 00:06:58,760
that everybody gets to try,
139
00:06:58,760 --> 00:07:00,360
it's a pretty special opportunity.
140
00:07:00,360 --> 00:07:02,720
And it's all about that
little jar of deliciousness.
141
00:07:02,720 --> 00:07:04,720
We love condiments.
I mean, I can't live without them.
142
00:07:04,720 --> 00:07:06,200
It could also be life-changing.
143
00:07:06,200 --> 00:07:08,720
Like, if this thing
absolutely flies,
144
00:07:08,720 --> 00:07:10,760
they're not taking it off.
145
00:07:14,440 --> 00:07:16,320
Rhiannon.
Hey!
146
00:07:16,320 --> 00:07:17,800
What are you making? Tell me.
147
00:07:17,800 --> 00:07:21,120
I'm doing, like, a Thai-inspired
chilli, mango and pineapple chutney.
148
00:07:21,120 --> 00:07:24,120
And is that something
that you think is missing
149
00:07:24,120 --> 00:07:26,000
from a supermarket shelf?
150
00:07:26,000 --> 00:07:28,880
Bloody oath it is!
Why pineapple?
151
00:07:28,880 --> 00:07:32,200
Because I'm from North Queensland,
so I'm a bit troppo, you know?
152
00:07:32,200 --> 00:07:34,120
So pineapple, mango,
that's what we love.
153
00:07:34,120 --> 00:07:36,880
(ALL LAUGH)
154
00:07:36,880 --> 00:07:39,960
What is it? What's the thing?
The sweet, the sour, the salty.
155
00:07:39,960 --> 00:07:42,360
They're just gonna go, "Yum!"
How spicy are you talking?
156
00:07:42,360 --> 00:07:44,760
No, it's not that spicy.
I'm feeding it to the kids.
157
00:07:44,760 --> 00:07:45,840
You are? OK.
Yeah.
158
00:07:45,840 --> 00:07:48,240
Well, as long as your kids
can handle a little bit of spice.
159
00:07:48,240 --> 00:07:49,440
A little bit of spice.
Yeah.
160
00:07:49,440 --> 00:07:51,280
I want it to have that kick
161
00:07:51,280 --> 00:07:54,000
but I don't want it to be, like,
blow your head off.
162
00:07:54,000 --> 00:07:56,120
I need to get that balance right.
163
00:07:56,120 --> 00:07:59,000
MALISSA: Whoo! Go, Rhi! Whoo!
CATH: Yes!
164
00:07:59,000 --> 00:08:01,000
ANTONIO: Let's go, Ralphie.
165
00:08:05,600 --> 00:08:06,840
Ralph.
G'day.
166
00:08:06,840 --> 00:08:08,560
How are you, mate?
I'm good, and yourself?
167
00:08:08,560 --> 00:08:10,360
What are you doing?
Chakalaka.
168
00:08:10,360 --> 00:08:12,800
It's like a South African
vegetable relish.
169
00:08:12,800 --> 00:08:14,400
And you pretty much have it
with anything.
170
00:08:14,400 --> 00:08:16,000
Really, barbecues is
what we have it with.
171
00:08:16,000 --> 00:08:17,520
Every time you have a barbecue...
172
00:08:17,520 --> 00:08:19,680
A braai!
Yeah, as we call it, a braai.
173
00:08:19,680 --> 00:08:21,680
And you'd have that
ready to go on the side.
174
00:08:21,680 --> 00:08:24,760
What is gonna give you
that top three spot today?
175
00:08:24,760 --> 00:08:26,360
I always add a little bit of thyme
176
00:08:26,360 --> 00:08:28,400
and a little bit of rosemary
in there as well
177
00:08:28,400 --> 00:08:30,040
and then I just balance with lime.
178
00:08:30,040 --> 00:08:31,520
I like mine a little bit hotter,
179
00:08:31,520 --> 00:08:34,640
but also I love the smokiness
to come through in my chakalaka.
180
00:08:34,640 --> 00:08:37,400
So as long as this tastes fantastic,
people will try it.
181
00:08:37,400 --> 00:08:39,440
And if you're the only player
in the market,
182
00:08:39,440 --> 00:08:41,640
well, I tell you what,
that's a good place to be.
183
00:08:41,640 --> 00:08:43,440
(LAUGHS) Yeah, let's hope so!
Thank you.
184
00:08:44,880 --> 00:08:47,400
So we don't have much time with this,
45 minutes.
185
00:08:47,400 --> 00:08:48,880
But luckily it's mainly vegetables
186
00:08:48,880 --> 00:08:50,480
and to kind of break
those vegetables down,
187
00:08:50,480 --> 00:08:51,960
we don't need too much time.
188
00:08:51,960 --> 00:08:54,040
But I haven't got time
to char my capsicum
189
00:08:54,040 --> 00:08:56,480
so instead I'm just gonna use
smoked paprika
190
00:08:56,480 --> 00:08:58,080
and I'm gonna put a little bit extra
191
00:08:58,080 --> 00:09:00,280
just to enhance that smoky flavour.
192
00:09:00,280 --> 00:09:02,280
CATH: How's Curtis's hair!
193
00:09:02,280 --> 00:09:04,360
MALISSA: It's a great head of hair!
It's amazing!
194
00:09:05,360 --> 00:09:07,600
There's a place on the shelf
with your name on it.
195
00:09:07,600 --> 00:09:10,600
30 minutes to go!
Come on, only 30 minutes!
196
00:09:10,600 --> 00:09:12,680
(ONLOOKERS CHEER AND CLAP)
197
00:09:12,680 --> 00:09:14,560
Oh, my gosh.
198
00:09:21,520 --> 00:09:24,840
I'm gonna go with a sort of
North-African-inspired condiment
199
00:09:24,840 --> 00:09:26,320
sort of like a harissa.
200
00:09:26,320 --> 00:09:27,720
I love harissa.
201
00:09:27,720 --> 00:09:29,560
I think it goes so well, you know,
202
00:09:29,560 --> 00:09:31,840
stirred into dips and on meats.
203
00:09:31,840 --> 00:09:33,640
But I don't want it to be too spicy.
204
00:09:33,640 --> 00:09:35,600
DECLAN: Nice, Adi! Let's go!
205
00:09:36,600 --> 00:09:39,200
I'm gonna use capsicum,
a little bit of charred eggplant
206
00:09:39,200 --> 00:09:41,440
and get it to be a smoky flavour.
207
00:09:41,440 --> 00:09:42,680
Looks good.
208
00:09:42,680 --> 00:09:45,640
I am also using citrus -
orange and some lemon -
209
00:09:45,640 --> 00:09:47,440
which'll just give it
a little bit of lift.
210
00:09:48,680 --> 00:09:50,600
I just want this to be
really flavoursome
211
00:09:50,600 --> 00:09:52,080
but also really accessible.
212
00:09:52,080 --> 00:09:55,200
It'll have a little kick to it,
but, you know,
213
00:09:55,200 --> 00:09:56,800
I want everyone to eat this,
214
00:09:56,800 --> 00:09:59,040
not just spice fiends.
215
00:09:59,040 --> 00:10:01,200
So...just spicy enough.
216
00:10:02,440 --> 00:10:05,840
I need to work a lot faster
because I need time
217
00:10:05,840 --> 00:10:08,880
to concentrate these flavours
with those spices.
218
00:10:12,000 --> 00:10:13,800
Brent, what are you making?
219
00:10:13,800 --> 00:10:16,760
I'm doing a mango chilli sauce.
220
00:10:16,760 --> 00:10:18,800
Is this something in the family or...
221
00:10:18,800 --> 00:10:20,800
Yeah, I've done this sauce
a fair few times.
222
00:10:20,800 --> 00:10:23,800
It's not, like, in-your-face spicy.
How did you come up with the recipe?
223
00:10:23,800 --> 00:10:26,960
I knew I wanted sweetness,
so I used dates
224
00:10:26,960 --> 00:10:28,480
instead of using sugar.
225
00:10:28,480 --> 00:10:30,480
Yeah, I just had some
maple syrup there one day
226
00:10:30,480 --> 00:10:31,960
and I just thought, you know,
227
00:10:31,960 --> 00:10:34,360
"I want it a bit more sweeter,
so let's add it in,"
228
00:10:34,360 --> 00:10:36,320
And it just... You know, it works.
229
00:10:36,320 --> 00:10:38,520
Are you ready for your face
to be on a jar, mate?
230
00:10:38,520 --> 00:10:40,240
That beard of yours?
(LAUGHS)
231
00:10:40,240 --> 00:10:41,240
Good luck, buddy.
Thank you!
232
00:10:41,240 --> 00:10:43,280
CATH: Let's go! Come on, Brent!
233
00:10:45,520 --> 00:10:47,920
I would absolutely love
to have my ugly mug
234
00:10:47,920 --> 00:10:49,840
on a jar in Coles.
235
00:10:49,840 --> 00:10:52,200
This is, like, massive
for any of us to win.
236
00:10:52,200 --> 00:10:54,680
My strategy is I want to
237
00:10:54,680 --> 00:10:57,400
put something in a jar
that I would use,
238
00:10:57,400 --> 00:10:59,160
you know, on a Sunday afternoon.
239
00:10:59,160 --> 00:11:01,320
A few cold beers, the footy's on,
240
00:11:01,320 --> 00:11:03,520
barbecue, slather a bit of this.
241
00:11:03,520 --> 00:11:05,440
It goes on everything.
Anything fatty.
242
00:11:05,440 --> 00:11:06,920
Fish loves it.
243
00:11:06,920 --> 00:11:10,120
Like your pork bellies,
your lamb shanks
244
00:11:10,120 --> 00:11:12,320
even chuck it on
the old humble snags.
245
00:11:12,320 --> 00:11:14,240
So, yeah, I'm excited to cook it.
246
00:11:14,240 --> 00:11:15,760
(PROCESSOR WHIRRS)
247
00:11:18,520 --> 00:11:20,200
Rue.
Hello!
248
00:11:20,200 --> 00:11:22,080
What are you making? I'm intrigued.
249
00:11:22,080 --> 00:11:23,960
Rue's BarbeRue Sauce.
Barbecue sauce.
250
00:11:23,960 --> 00:11:26,400
I see what you did there.
Yep.
251
00:11:26,400 --> 00:11:29,320
Yes! (LAUGHS)
BarbeRue Sauce. OK.
252
00:11:29,320 --> 00:11:32,320
Tell me, why is your
barbecue sauce the best?
253
00:11:32,320 --> 00:11:34,600
I'm just taking, like,
a little bit of a detour,
254
00:11:34,600 --> 00:11:37,960
so this one is a bit sweet,
a bit spicy, a bit tangy.
255
00:11:37,960 --> 00:11:39,840
Sweet, spicy, tangy.
256
00:11:39,840 --> 00:11:41,840
I love all of those things
in a barbecue sauce!
257
00:11:41,840 --> 00:11:44,000
Sounds good to me!
Sounds good.
258
00:11:44,000 --> 00:11:46,040
So I'm kinda looking forward to
this one!
259
00:11:46,040 --> 00:11:49,360
Yeah, I will not disappoint, yeah.
Thank you! Thank you, guys.
260
00:11:50,640 --> 00:11:52,880
Normally, a barbecue sauce
is mostly sweet.
261
00:11:52,880 --> 00:11:55,840
And I've just decided to go
262
00:11:55,840 --> 00:11:57,360
tangy and spicy.
263
00:11:57,360 --> 00:11:59,760
So, smoked paprika
264
00:11:59,760 --> 00:12:02,120
and some cayenne pepper.
265
00:12:02,120 --> 00:12:03,680
CATH: I love that colour, Rue!
266
00:12:03,680 --> 00:12:05,800
You know, for the hot date,
267
00:12:05,800 --> 00:12:07,800
because would it be a hot date
without the cayenne?
268
00:12:07,800 --> 00:12:09,120
No!
269
00:12:12,680 --> 00:12:14,440
Not too hot, then, Rue, is it? Good?
270
00:12:14,440 --> 00:12:15,920
(WHISPERS) It's spicy.
271
00:12:15,920 --> 00:12:18,480
I need to balance
this barbecue sauce.
272
00:12:20,320 --> 00:12:22,920
I keep tasting, I keep tasting,
I keep tasting.
273
00:12:23,920 --> 00:12:26,080
But there was so much chilli
274
00:12:26,080 --> 00:12:27,760
I don't even know
what I'm tasting anymore.
275
00:12:29,040 --> 00:12:30,360
Ooh!
276
00:12:30,360 --> 00:12:32,960
I'm having a mouth malfunction!
277
00:12:46,720 --> 00:12:48,760
Ooh!
278
00:12:48,760 --> 00:12:51,040
I've tasted this barbecue sauce
279
00:12:51,040 --> 00:12:53,720
for 20 minutes straight
280
00:12:53,720 --> 00:12:58,000
and there was so much chilli I don't
even know what I'm tasting anymore.
281
00:12:58,000 --> 00:13:00,280
Ooh! That was hot.
282
00:13:00,280 --> 00:13:02,640
I'm having a mouth malfunction!
283
00:13:02,640 --> 00:13:05,200
CATH: You wanna balance that
hotness, though, remember.
284
00:13:05,200 --> 00:13:06,400
Yep.
285
00:13:06,400 --> 00:13:10,320
Think I need to sweeten it up
a little bit.
286
00:13:10,320 --> 00:13:13,440
If I can nail this,
I can go to round 2.
287
00:13:13,440 --> 00:13:17,400
And the little golden pot
at the end of this challenge
288
00:13:17,400 --> 00:13:20,600
is...is something I really want.
289
00:13:20,600 --> 00:13:23,160
Today's the day for
one epic condiment.
290
00:13:23,160 --> 00:13:25,160
And you got 15 minutes to go.
291
00:13:25,160 --> 00:13:28,680
Come on, guys! 15 minutes!
Come on, Rue!
292
00:13:28,680 --> 00:13:30,160
Finish it off!
293
00:13:30,160 --> 00:13:32,440
Come on, Rue! Let's go, Ralph!
294
00:13:33,560 --> 00:13:35,320
Come on, Adi!
295
00:13:35,320 --> 00:13:38,520
I'm working on my harissa.
DECLAN: Nice, Adi.
296
00:13:38,520 --> 00:13:41,160
My capsicum and my eggplant
are now charred.
297
00:13:41,160 --> 00:13:43,520
I'm just gonna start
blending it up now
298
00:13:43,520 --> 00:13:45,520
so that I can cook it down.
299
00:13:45,520 --> 00:13:47,760
(WHIRRS)
300
00:13:47,760 --> 00:13:50,880
I make straight harissa all the time
at home and it's really good,
301
00:13:50,880 --> 00:13:53,160
but I don't want it to be too spicy.
302
00:13:53,160 --> 00:13:54,960
I don't want it to be
like other harissas
303
00:13:54,960 --> 00:13:56,880
that are already
on the supermarket shelf.
304
00:13:56,880 --> 00:13:58,520
CATH: How's it tasting?
305
00:13:58,520 --> 00:13:59,720
Not there yet.
306
00:13:59,720 --> 00:14:02,680
So not quite tasting as punchy
as I want it to taste.
307
00:14:04,720 --> 00:14:07,360
It's tasting like it's got
elements of harissa in it,
308
00:14:07,360 --> 00:14:09,720
but it's not a clear-cut harissa.
309
00:14:09,720 --> 00:14:12,640
Come on, Adi. Need to get that on.
310
00:14:13,720 --> 00:14:16,760
I'm concerned because I need time
311
00:14:16,760 --> 00:14:18,680
to really concentrate those flavours.
312
00:14:18,680 --> 00:14:20,800
45 minutes goes fast in this kitchen.
313
00:14:22,920 --> 00:14:25,640
How you going, Brent?
Yep. Good.
314
00:14:25,640 --> 00:14:27,640
The colour's awesome on that, Brent.
315
00:14:29,040 --> 00:14:31,400
Mango chilli ketchup, it's yum,
316
00:14:31,400 --> 00:14:34,920
but it's not, like,
screaming its full potential.
317
00:14:34,920 --> 00:14:36,680
I am gonna punch it up by 30%.
318
00:14:36,680 --> 00:14:40,040
So that's just gonna come with
adding the right amount of vinegar.
319
00:14:40,040 --> 00:14:42,080
Make it a little bit sour.
320
00:14:42,080 --> 00:14:45,080
I want that sweetness,
so there's maple syrup in there.
321
00:14:45,080 --> 00:14:48,520
As that cooks and reduces,
they'll come to life.
322
00:14:48,520 --> 00:14:50,280
Smells good, buddy.
323
00:14:50,280 --> 00:14:53,960
So it's sort of a balancing act and
getting it right where I want it.
324
00:14:55,240 --> 00:14:57,440
Chuck it on the old snag
and it'd be delicious.
325
00:14:57,440 --> 00:15:01,480
Time to bring it all together.
Five minutes to go! Come on!
326
00:15:01,480 --> 00:15:04,120
CURTIS: Come on, let's go!
You can do it, you can do it!
327
00:15:05,680 --> 00:15:08,400
Come on, Ralph! Come on, Adi!
328
00:15:09,520 --> 00:15:12,320
Oh, that's smelling good, guys!
329
00:15:13,880 --> 00:15:16,160
Look how cute these jars are.
Yeah!
330
00:15:16,160 --> 00:15:18,480
My mango pineapple chilli chutney
is done.
331
00:15:18,480 --> 00:15:19,960
I'm just gonna jar 'er up.
332
00:15:19,960 --> 00:15:21,440
I'm happy with the flavours.
333
00:15:21,440 --> 00:15:23,600
I can taste sweet, sour, spicy
334
00:15:23,600 --> 00:15:25,360
and it's exactly where I wanna be.
335
00:15:25,360 --> 00:15:27,200
And I like the colour in it too,
actually.
336
00:15:27,200 --> 00:15:28,200
Yeah.
337
00:15:28,200 --> 00:15:30,400
I guess you're always worried
that the judges won't like it
338
00:15:30,400 --> 00:15:32,000
as much as you, but you know what?
339
00:15:32,000 --> 00:15:34,640
I'm like, "Yum! This is delicious!"
340
00:15:34,640 --> 00:15:38,640
Cath's giving me the nod of approval.
So, you know, winning at life!
341
00:15:41,600 --> 00:15:42,680
I'm happy.
342
00:15:42,680 --> 00:15:44,320
MALISSA: Ralph, that smells good.
343
00:15:44,320 --> 00:15:46,320
Chakalaka.
344
00:15:46,320 --> 00:15:49,080
Looks amazing, it smells delicious.
345
00:15:49,080 --> 00:15:51,600
But I'm really hoping that
using the smoked paprika
346
00:15:51,600 --> 00:15:53,320
instead of roast capsicums
347
00:15:53,320 --> 00:15:55,520
adds that little bit of smokiness
that I want.
348
00:15:55,520 --> 00:15:58,760
CATH: Good onya, Ralph. Chakalaka!
(LAUGHS)
349
00:15:58,760 --> 00:16:01,080
One minute to go!
350
00:16:02,440 --> 00:16:04,040
CATH: Come on, Adi! Finish it off!
351
00:16:04,040 --> 00:16:06,240
I would like it to be cooked down
a bit more.
352
00:16:07,360 --> 00:16:09,240
MALISSA: Come on, get it in the jar.
353
00:16:10,440 --> 00:16:11,480
RUE: Yep.
354
00:16:13,160 --> 00:16:14,200
Come on, Rue.
355
00:16:15,200 --> 00:16:17,920
Yep, she needs to work fast.
Keep going!
356
00:16:17,920 --> 00:16:21,880
I get my barbecue sauce
in the bottle.
357
00:16:21,880 --> 00:16:27,200
And I'm just thinking,
"I hope my sauce is well balanced."
358
00:16:27,200 --> 00:16:29,240
Yes! Go, Rue.
359
00:16:29,240 --> 00:16:32,240
But look, it's...it's
too late for that now.
360
00:16:32,240 --> 00:16:34,640
I just have to be proud of
the work that I've done.
361
00:16:36,360 --> 00:16:37,440
Here it is!
362
00:16:37,440 --> 00:16:40,560
10, 9, 8,
363
00:16:40,560 --> 00:16:43,200
7, 6, 5,
364
00:16:43,200 --> 00:16:46,880
4, 3, 2, 1.
365
00:16:46,880 --> 00:16:48,520
That's it!
366
00:16:48,520 --> 00:16:50,080
Whoo!
367
00:16:50,080 --> 00:16:51,240
CURTIS: Wow!
368
00:16:53,560 --> 00:16:56,000
Well done, guys. Well done.
369
00:17:00,320 --> 00:17:03,440
What we asked for was
one killer condiment
370
00:17:03,440 --> 00:17:06,680
to possibly go on the shelves
at Coles.
371
00:17:08,320 --> 00:17:10,200
And the first one
we'd like to taste...
372
00:17:10,200 --> 00:17:11,440
..belongs to...
373
00:17:12,680 --> 00:17:13,920
..Rhiannon.
374
00:17:13,920 --> 00:17:16,560
(CONTESTANTS CHEER AND APPLAUD)
375
00:17:24,360 --> 00:17:25,960
Righto, Rhiannon.
What's the condiment?
376
00:17:25,960 --> 00:17:28,840
It's a troppo
mango pineapple chutney.
377
00:17:28,840 --> 00:17:31,840
What would you normally put this on
if you went and grabbed it at Coles?
378
00:17:31,840 --> 00:17:34,200
You'd put it on, like,
maybe a Thai fishcake,
379
00:17:34,200 --> 00:17:37,040
you'd put it on a curry,
you'd just use it as a condiment.
380
00:17:37,040 --> 00:17:39,200
Should we do it? You reckon we...
Get into it!
381
00:17:57,560 --> 00:17:59,000
This is delicious.
382
00:17:59,000 --> 00:18:02,000
It is a tutti-frutti wonder.
383
00:18:02,000 --> 00:18:05,160
It's really bright because of
the acidity from the pineapple,
384
00:18:05,160 --> 00:18:06,920
sweet because of the mango
385
00:18:06,920 --> 00:18:10,000
and then you've balanced
the ginger hit, the chilli -
386
00:18:10,000 --> 00:18:12,120
all of the goodness
just punctuates within.
387
00:18:13,160 --> 00:18:16,040
This could have sweet or
savoury applications, I think.
388
00:18:16,040 --> 00:18:17,200
Yep.
389
00:18:17,200 --> 00:18:20,000
The options are limitless.
Thank you.
390
00:18:20,000 --> 00:18:23,200
Rhiannon, I think great condiments
work lots of different ways.
391
00:18:24,320 --> 00:18:27,360
My mind's racing of all the different
things I'd use this on.
392
00:18:27,360 --> 00:18:30,000
It's spicy, but I love it.
393
00:18:30,000 --> 00:18:32,920
And I think that this could go
a long, long way.
394
00:18:32,920 --> 00:18:34,400
Well done.
Thank you!
395
00:18:35,720 --> 00:18:37,480
Rhiannon, I also love it.
396
00:18:39,040 --> 00:18:41,560
It would certainly brighten up
and hide
397
00:18:41,560 --> 00:18:43,160
a lot of fairly ordinary dinners,
398
00:18:43,160 --> 00:18:45,600
which is what I think
great condiments do.
399
00:18:45,600 --> 00:18:48,080
Troppo. Big play for the win there.
400
00:18:48,080 --> 00:18:50,400
Big play for the win.
Thank you so much!
401
00:18:50,400 --> 00:18:51,960
(CONTESTANTS CHEER AND APPLAUD)
402
00:18:58,080 --> 00:18:59,560
I've gone troppo!
403
00:18:59,560 --> 00:19:03,480
The next big thing we'd like
to taste belongs to Brent.
404
00:19:03,480 --> 00:19:05,520
(CONTESTANTS CHEER AND APPLAUD)
405
00:19:13,080 --> 00:19:14,960
Brent, what have you made us today?
406
00:19:14,960 --> 00:19:16,760
A mango chilli sauce.
407
00:19:16,760 --> 00:19:18,240
So, sweet and spicy?
408
00:19:18,240 --> 00:19:19,880
Sweet and spicy, yeah.
Wonderful.
409
00:19:38,880 --> 00:19:40,080
I like it, mate.
410
00:19:40,080 --> 00:19:43,480
And I like the consistency of it
as well.
411
00:19:43,480 --> 00:19:46,280
You've got a sort of velvety
silkiness about it
412
00:19:46,280 --> 00:19:48,400
even though there's
still texture in there.
413
00:19:49,720 --> 00:19:51,920
I think the mango's
kinda sweet and sour.
414
00:19:51,920 --> 00:19:55,040
You got the maple syrup,
you got the dates in there.
415
00:19:55,040 --> 00:19:57,120
They all kinda play a different role.
Yep.
416
00:19:57,120 --> 00:19:58,840
And they bring everything together
417
00:19:58,840 --> 00:20:00,880
into what's a really,
really tasty sauce.
418
00:20:00,880 --> 00:20:01,880
Thank you.
419
00:20:01,880 --> 00:20:04,280
I think of lots of things
that I'd wanna serve that with.
420
00:20:04,280 --> 00:20:07,120
If I was barbecuing
pork chops or pork ribs,
421
00:20:07,120 --> 00:20:08,600
that would be really nice with it.
422
00:20:08,600 --> 00:20:10,520
So it could kind of act as a glaze
423
00:20:10,520 --> 00:20:12,800
or kind of act as
a sauce or a ketchup.
424
00:20:12,800 --> 00:20:15,320
I think it's a really tasty sauce.
425
00:20:15,320 --> 00:20:18,000
Oh, sweet. Awesome. Thanks, guys.
426
00:20:18,000 --> 00:20:20,200
CONTESTANT:
Well done, Brent! Whoo-hoo!
427
00:20:23,760 --> 00:20:27,480
The next condiment we'd like to try
was cooked by Ralph.
428
00:20:27,480 --> 00:20:29,080
CONTESTANT: Whoo!
429
00:20:30,680 --> 00:20:31,760
MALISSA: Go, Ralphie.
430
00:20:35,600 --> 00:20:36,600
MELISSA: OK.
431
00:20:39,760 --> 00:20:42,960
What did you make?
I made you some chakalaka today.
432
00:21:02,600 --> 00:21:04,400
Two things that
I really love about it.
433
00:21:04,400 --> 00:21:06,560
The spice blend.
434
00:21:06,560 --> 00:21:08,200
It is really delicious.
435
00:21:08,200 --> 00:21:09,680
Quite unique.
436
00:21:09,680 --> 00:21:14,480
And also that hit of fresh rosemary
and fresh thyme right at the end.
437
00:21:14,480 --> 00:21:16,800
For me, it just doesn't have enough
438
00:21:16,800 --> 00:21:19,440
to go, "That's an epic chakalaka."
439
00:21:19,440 --> 00:21:22,280
But I can see it being so close.
440
00:21:22,280 --> 00:21:23,520
Thank you.
441
00:21:23,520 --> 00:21:26,720
I think it's really tasty and I think
if you served it as a side dish
442
00:21:26,720 --> 00:21:28,320
with some meats,
443
00:21:28,320 --> 00:21:29,440
it would be wonderful.
444
00:21:29,440 --> 00:21:31,520
It's almost like
a spiced-up ratatouille.
445
00:21:32,720 --> 00:21:34,760
What I like about your chakalaka is
446
00:21:34,760 --> 00:21:37,480
that it has a really lovely
savoury quality to it.
447
00:21:37,480 --> 00:21:40,000
It's sort of round, savoury
448
00:21:40,000 --> 00:21:42,880
and I could see it on, like,
a fully loaded fries
449
00:21:42,880 --> 00:21:44,600
at a festival or something like that
450
00:21:44,600 --> 00:21:46,680
because it does give that kind of
451
00:21:46,680 --> 00:21:49,720
substantial feeling to it.
452
00:21:51,240 --> 00:21:53,000
Thank you, Ralph.
Thanks, Ralph.
453
00:21:53,000 --> 00:21:54,560
Thank you.
454
00:21:54,560 --> 00:21:56,240
Go, Ralphie.
455
00:21:59,360 --> 00:22:01,120
Next up, Adi.
456
00:22:01,120 --> 00:22:02,320
Yeah!
Whoo!
457
00:22:03,880 --> 00:22:06,120
I'm worried about my harissa because
458
00:22:06,120 --> 00:22:08,640
I didn't leave time to
really cook this down.
459
00:22:10,160 --> 00:22:13,800
But I'm hoping that I was able
to concentrate these flavours.
460
00:22:21,000 --> 00:22:25,320
(TENSE MUSIC)
461
00:22:25,320 --> 00:22:26,920
Adi, what is your condiment?
462
00:22:26,920 --> 00:22:29,200
I've made a harissa.
463
00:22:52,200 --> 00:22:54,840
MELISSA: Adi, firstly, I love
the texture and I love the colour.
464
00:22:54,840 --> 00:22:59,320
It's beautiful and it's vibrant
and the aroma really promises a lot.
465
00:23:00,800 --> 00:23:02,640
But in the time that you have,
466
00:23:02,640 --> 00:23:04,160
it's just not enough to kind of
467
00:23:04,160 --> 00:23:07,320
really finesse the details
and bring it all together.
468
00:23:07,320 --> 00:23:08,320
Yeah.
469
00:23:08,320 --> 00:23:10,720
Adi, when you cook with spice
the way you have,
470
00:23:10,720 --> 00:23:14,040
it's really important
you toast the spices
471
00:23:14,040 --> 00:23:15,520
and that you cook those spices out.
472
00:23:15,520 --> 00:23:16,520
Yeah.
473
00:23:16,520 --> 00:23:18,200
It gives it a really
different flavour.
474
00:23:18,200 --> 00:23:21,360
And I'm just tasting
too much rawness in that spice.
475
00:23:22,960 --> 00:23:25,520
Adi, it just feels rushed for me.
That's all.
476
00:23:25,520 --> 00:23:28,360
I don't think you had enough time
to do this justice.
477
00:23:28,360 --> 00:23:29,360
Yeah.
478
00:23:29,360 --> 00:23:31,480
I know that if you'd put
some work into that,
479
00:23:31,480 --> 00:23:33,400
it would be absolutely epic.
480
00:23:33,400 --> 00:23:35,200
Yep.
481
00:23:35,200 --> 00:23:36,360
Thanks, Adi.
Thanks, guys.
482
00:23:41,360 --> 00:23:42,680
Next up, Rue.
483
00:23:45,360 --> 00:23:47,000
I'm just hoping
484
00:23:47,000 --> 00:23:49,280
that this barbecue sauce
485
00:23:49,280 --> 00:23:51,640
will be charming to the judges,
486
00:23:51,640 --> 00:23:54,400
because nobody would like
an unbalanced sauce.
487
00:23:56,440 --> 00:23:59,240
So, Rue, what did you make us?
488
00:23:59,240 --> 00:24:02,360
Uh, I've made a BarbeRue Sauce.
489
00:24:02,360 --> 00:24:04,400
(MELISSA HOOTS)
So it's...
490
00:24:04,400 --> 00:24:06,600
(RUE LAUGHS)
491
00:24:07,760 --> 00:24:09,960
Um...
Why barbecue sauce?
492
00:24:09,960 --> 00:24:13,120
It just really made sense for me
to make barbecue sauce
493
00:24:13,120 --> 00:24:14,720
because it's something that I enjoy
494
00:24:14,720 --> 00:24:16,320
and I put on everything.
495
00:24:35,720 --> 00:24:39,080
I love the flavour, I love
the balance, I love the heat.
496
00:24:41,240 --> 00:24:44,240
It's a bit of a creeper.
Like, the heat creeps.
497
00:24:44,240 --> 00:24:46,080
Which is...kinda nice.
ANDY: Far out!
498
00:24:46,080 --> 00:24:47,880
RUE: OK! (LAUGHS)
499
00:24:47,880 --> 00:24:49,200
Yeah!
500
00:24:50,200 --> 00:24:54,160
I cannot fault the balance
that you've managed to get in there.
501
00:24:54,160 --> 00:24:56,840
And that's what makes
a great condiment.
502
00:24:58,640 --> 00:25:00,000
Well done.
503
00:25:00,000 --> 00:25:02,720
Rue, it's a spicy barbecue sauce.
504
00:25:02,720 --> 00:25:05,080
And the flavour's really pleasing.
505
00:25:05,080 --> 00:25:07,840
Like, that... You said
it creeps up on you, that heat.
506
00:25:07,840 --> 00:25:09,760
And I can still feel it, you know?
507
00:25:09,760 --> 00:25:13,080
And it really makes you salivate, and
it makes your mouth sort of excited.
508
00:25:13,080 --> 00:25:17,440
What I love about it is that
it has this sweet spiciness to it.
509
00:25:17,440 --> 00:25:19,240
And I'm smiling
because it's delicious
510
00:25:19,240 --> 00:25:21,120
but I'm also smiling because
511
00:25:21,120 --> 00:25:24,640
the acidity and the sweetness
in there makes your mouth water.
512
00:25:26,320 --> 00:25:31,120
Rue, a very crowded category,
the old barbecue sauce section.
513
00:25:31,120 --> 00:25:34,320
But yours is so unique,
'cause I'm sweating.
514
00:25:34,320 --> 00:25:37,040
(LAUGHS)
And I wanna go back for more.
515
00:25:37,040 --> 00:25:40,800
You know, I think the chilli has
really made this take off.
516
00:25:40,800 --> 00:25:42,720
Um, and that's what
makes it special.
517
00:25:42,720 --> 00:25:44,480
Thank you!
Well done.
518
00:25:47,600 --> 00:25:50,320
Oh, my gosh!
519
00:25:51,760 --> 00:25:53,680
Oh, my gosh!
520
00:25:53,680 --> 00:25:55,320
(LAUGHS)
521
00:25:58,880 --> 00:26:02,320
This was an amazing challenge
with an amazing opportunity.
522
00:26:02,320 --> 00:26:05,280
It's the chance to get your sauce
523
00:26:05,280 --> 00:26:07,800
on the shelves at Coles.
524
00:26:09,400 --> 00:26:11,680
But first, you had to bring us
a cracking condiment.
525
00:26:11,680 --> 00:26:16,200
And the three cooks that brought us
the best condiments
526
00:26:16,200 --> 00:26:18,560
and that will be progressing
to round 2 are...
527
00:26:21,040 --> 00:26:22,320
Rue.
528
00:26:22,320 --> 00:26:24,560
(CONTESTANTS CHEER AND APPLAUD)
529
00:26:24,560 --> 00:26:27,480
(LAUGHS)
530
00:26:27,480 --> 00:26:28,560
Rhiannon.
531
00:26:28,560 --> 00:26:30,400
(CONTESTANTS CHEER AND APPLAUD)
532
00:26:30,400 --> 00:26:32,000
MALISSA: Rhiannon! Well done, girl.
533
00:26:34,480 --> 00:26:36,120
And the third cook is...
534
00:26:37,120 --> 00:26:38,120
..Brent.
535
00:26:38,120 --> 00:26:39,800
Well done, Brent!
536
00:26:42,200 --> 00:26:45,640
Ralph and Adi, great work,
but I'm sorry,
537
00:26:45,640 --> 00:26:47,640
today, just not quite there.
538
00:26:47,640 --> 00:26:50,280
Yep.
Head on up to the gantry.
539
00:26:50,280 --> 00:26:53,240
CURTIS: Well done, guys.
CATH: Well done, guys.
540
00:26:54,440 --> 00:26:58,400
I'm like, "What? I'm top three? Yes!"
541
00:26:58,400 --> 00:27:01,120
I'd love the win because
I wanna be on the shelves.
542
00:27:01,120 --> 00:27:03,240
I want immunity from elimination!
543
00:27:03,240 --> 00:27:06,560
Oh, my God, it would be
life-changing.
544
00:27:06,560 --> 00:27:08,920
OK, Brent, Rhiannon and Rue.
545
00:27:10,000 --> 00:27:12,640
You've already delivered on
the tastiest condiments.
546
00:27:13,640 --> 00:27:16,600
But in order to win
guaranteed immunity
547
00:27:16,600 --> 00:27:19,040
and the prize of a lifetime,
548
00:27:19,040 --> 00:27:23,400
all you need to do now
is bring us a perfect pairing.
549
00:27:25,120 --> 00:27:26,840
We want you to cook the dish
550
00:27:26,840 --> 00:27:30,360
that you think best complements
your condiment
551
00:27:30,360 --> 00:27:32,840
so that we can enjoy them together.
552
00:27:32,840 --> 00:27:36,400
You can also take this opportunity
to improve on your condiment
553
00:27:36,400 --> 00:27:38,000
even further.
554
00:27:38,000 --> 00:27:40,080
The winner of this round
555
00:27:40,080 --> 00:27:43,720
will have their condiment
rolled out around the country
556
00:27:43,720 --> 00:27:47,920
and it will be on Coles shelves
in stores
557
00:27:47,920 --> 00:27:49,280
tomorrow.
558
00:27:49,280 --> 00:27:50,680
Oh!
Oof!
559
00:27:52,160 --> 00:27:54,240
This is an enormous prize,
560
00:27:54,240 --> 00:27:56,840
so give it everything that you have.
561
00:27:59,160 --> 00:28:00,800
Curtis, would you like
to do the honours?
562
00:28:00,800 --> 00:28:01,920
Well, good luck.
563
00:28:01,920 --> 00:28:04,160
You have 75 minutes
564
00:28:04,160 --> 00:28:06,200
and your time starts now.
565
00:28:06,200 --> 00:28:08,240
(CONTESTANTS CHEER)
566
00:28:08,240 --> 00:28:10,560
CONTESTANT: Come on! Go, go, go!
567
00:28:10,560 --> 00:28:11,880
Oh, my gosh!
568
00:28:11,880 --> 00:28:13,840
(MURMURS)
569
00:28:13,840 --> 00:28:16,000
I think I could produce
a really good dish
570
00:28:16,000 --> 00:28:17,760
that goes well with
the barbecue sauce.
571
00:28:17,760 --> 00:28:19,640
(WHISPERS) OK.
572
00:28:19,640 --> 00:28:22,320
It's something that
I cook all the time.
573
00:28:22,320 --> 00:28:23,800
Pork ribs
574
00:28:23,800 --> 00:28:26,120
with a barbecue glaze
575
00:28:26,120 --> 00:28:29,880
is a dish that's made with my family
at the forefront of my mind
576
00:28:29,880 --> 00:28:31,840
because I know how much
they enjoy it.
577
00:28:31,840 --> 00:28:33,840
Whoo!
Yeah! Here you go, Rue!
578
00:28:33,840 --> 00:28:35,400
Come on!
579
00:28:35,400 --> 00:28:39,720
If my family loves it, I'm pretty
sure the judges would love it too.
580
00:28:39,720 --> 00:28:41,240
Go, Rue!
581
00:28:41,240 --> 00:28:42,840
I really want to win now.
582
00:28:42,840 --> 00:28:45,720
I just know that my family
would be so proud of me.
583
00:28:46,880 --> 00:28:49,240
So, the sauce is what makes the ribs.
584
00:28:49,240 --> 00:28:51,360
If there was no BarbeRue Sauce,
585
00:28:51,360 --> 00:28:52,840
then there would be no ribs.
586
00:28:52,840 --> 00:28:55,160
It's, like, the perfect pair.
587
00:28:55,160 --> 00:28:56,800
Come on, Rue!
588
00:28:56,800 --> 00:28:59,440
OK, in the next five minutes,
I need to
589
00:28:59,440 --> 00:29:01,560
rub my ribs with the spice rub.
590
00:29:01,560 --> 00:29:04,680
This spice rub is something
that will mirror
591
00:29:04,680 --> 00:29:06,320
what's in the barbecue sauce.
592
00:29:06,320 --> 00:29:08,040
Almost there.
593
00:29:08,040 --> 00:29:11,400
I have to get these pork ribs
in the pressure cooker
594
00:29:11,400 --> 00:29:12,880
because I need them to cook.
595
00:29:13,880 --> 00:29:15,880
And then I need to put them
in the oven.
596
00:29:16,920 --> 00:29:20,000
I really hope I have enough time
to cook these ribs.
597
00:29:20,000 --> 00:29:21,160
Oh!
598
00:29:21,160 --> 00:29:22,680
Done.
599
00:29:24,400 --> 00:29:27,800
Whoo-hoo! Look at
those beautiful prawns.
600
00:29:27,800 --> 00:29:29,640
Oh, beautiful!
601
00:29:29,640 --> 00:29:31,680
I would love the win.
602
00:29:31,680 --> 00:29:33,200
Good job, Rhi-Rhi!
603
00:29:33,200 --> 00:29:36,320
I just wanna show this is
a versatile chutney.
604
00:29:37,400 --> 00:29:39,600
Rhiannon, what are we doing?
605
00:29:39,600 --> 00:29:41,200
Oh, well, um...
606
00:29:41,200 --> 00:29:43,080
Wait, over here, Curtis!
607
00:29:43,080 --> 00:29:46,480
You just get on with your prawns.
Don't you worry about this.
608
00:29:46,480 --> 00:29:48,360
What's the dish?
609
00:29:48,360 --> 00:29:50,560
OK, so the dish is prawn three ways.
OK.
610
00:29:50,560 --> 00:29:53,120
So I'm gonna do it
as a sauce for tempura.
611
00:29:53,120 --> 00:29:55,840
I'm gonna do a baste for these ones.
612
00:29:55,840 --> 00:29:59,440
And I'm gonna do some
in some betel leaves.
613
00:29:59,440 --> 00:30:01,480
On one hand, I think it's genius
614
00:30:01,480 --> 00:30:03,400
because, you know, it's
showcasing what the product is
615
00:30:03,400 --> 00:30:04,920
and what it can do.
616
00:30:04,920 --> 00:30:06,760
However,
617
00:30:06,760 --> 00:30:09,120
we are in the MasterChef kitchen
and as you know,
618
00:30:09,120 --> 00:30:11,160
the inevitable comparison thing
will happen
619
00:30:11,160 --> 00:30:13,240
when you offer more than one thing.
620
00:30:14,360 --> 00:30:16,120
It's normally a giant mistake.
621
00:30:28,400 --> 00:30:30,320
MELISSA: We are in
the MasterChef kitchen
622
00:30:30,320 --> 00:30:33,120
and as you know, the inevitable
comparison thing will happen
623
00:30:33,120 --> 00:30:35,200
when you offer more than one thing.
624
00:30:35,200 --> 00:30:37,240
Yes. Yes.
It's normally a giant mistake.
625
00:30:37,240 --> 00:30:38,720
That's what we're trying
to tell you.
626
00:30:38,720 --> 00:30:40,440
OK.
But...
627
00:30:40,440 --> 00:30:43,400
In this instance, we do get to see
628
00:30:43,400 --> 00:30:44,920
the same sauce
629
00:30:44,920 --> 00:30:46,400
lined up with
a few different things.
630
00:30:46,400 --> 00:30:48,000
Well, that's kinda what I wanna do.
631
00:30:48,000 --> 00:30:50,160
Your attention to detail
is paramount.
632
00:30:50,160 --> 00:30:52,440
Yes. Yeah, I need to nail it all.
Thanks, guys.
633
00:30:54,440 --> 00:30:56,200
I'm actually really worried
about it.
634
00:30:57,200 --> 00:30:58,800
'Cause if you cook
635
00:30:58,800 --> 00:31:00,760
three different things
636
00:31:00,760 --> 00:31:03,160
you need to make sure you nail
every single one of them.
637
00:31:04,600 --> 00:31:07,720
I hope you've got a bangin' dish
for your perfect condiment,
638
00:31:07,720 --> 00:31:09,320
'cause you've only got
one hour to go.
639
00:31:09,320 --> 00:31:11,760
CATH: Come on, guys! Come on!
640
00:31:27,520 --> 00:31:30,400
BRENT: I've been inspired this week
by Josh Niland.
641
00:31:30,400 --> 00:31:33,240
So I wanna show that this condiment
can work with
642
00:31:33,240 --> 00:31:36,040
you know, things that not normally
we cook with at home.
643
00:31:37,080 --> 00:31:40,480
Coral trout is an absolute gem
of a fish.
644
00:31:40,480 --> 00:31:42,520
It's a white-fleshed fish.
645
00:31:42,520 --> 00:31:46,320
It's got these beautiful wings
that you can put over the barbecue.
646
00:31:46,320 --> 00:31:48,920
If you haven't eaten coral trout,
go down and get one
647
00:31:48,920 --> 00:31:50,840
because it is so good.
648
00:31:51,840 --> 00:31:55,240
So today I'm using the head
and the wings.
649
00:31:55,240 --> 00:31:57,720
The bits that, essentially,
650
00:31:57,720 --> 00:31:59,200
we thought we just threw out,
651
00:31:59,200 --> 00:32:03,120
you know, are the bits that make,
you know, some of the best dishes.
652
00:32:03,120 --> 00:32:06,280
I also think the fattiness of it
over the hibachi
653
00:32:06,280 --> 00:32:09,680
will just make my condiment
just sing.
654
00:32:09,680 --> 00:32:11,360
ANDY: Brent.
G'day.
655
00:32:11,360 --> 00:32:12,840
JOCK: Liking the look of this!
656
00:32:12,840 --> 00:32:16,080
Yeah, so I'm making
coral trout collars and head tacos.
657
00:32:16,080 --> 00:32:19,320
I'm gonna hibachi the wings,
the head.
658
00:32:19,320 --> 00:32:22,840
This is my condiment, so I can
use it as a marinade as I cook.
659
00:32:22,840 --> 00:32:25,520
This is all about getting
660
00:32:25,520 --> 00:32:28,600
the most out of what's
naturally in the head.
661
00:32:28,600 --> 00:32:30,560
Right? You need to give it
some time.
662
00:32:30,560 --> 00:32:31,680
Yep.
663
00:32:31,680 --> 00:32:33,480
Can't wait. You ready?
664
00:32:33,480 --> 00:32:36,040
Yeah, I'm ready. Yep! (LAUGHS)
(LAUGHS) Good luck, mate.
665
00:32:37,360 --> 00:32:40,040
I just want to win this thing so bad.
666
00:32:41,040 --> 00:32:44,840
I am going to spend a lot of time
on this coral trout.
667
00:32:44,840 --> 00:32:47,320
So I need to make sure
that I leave enough time
668
00:32:47,320 --> 00:32:48,800
to make the tortillas.
669
00:32:52,200 --> 00:32:53,680
It's gonna sing soon.
670
00:32:54,680 --> 00:32:56,160
It's about to sing!
671
00:32:56,160 --> 00:32:57,960
(CHUCKLES)
672
00:32:57,960 --> 00:33:00,440
I am waiting for the pork ribs
673
00:33:00,440 --> 00:33:02,280
cooking in the pressure cooker.
674
00:33:02,280 --> 00:33:04,680
And looking at the time,
I'm thinking,
675
00:33:04,680 --> 00:33:06,160
"I should have time."
676
00:33:06,160 --> 00:33:09,400
But I'm definitely not sure!
(LAUGHS)
677
00:33:12,120 --> 00:33:15,040
So I'm thinking I am going
to do a back-up plan.
678
00:33:15,040 --> 00:33:17,600
I am going to marinate
a chicken maryland
679
00:33:17,600 --> 00:33:19,120
and pop it in the oven
680
00:33:19,120 --> 00:33:22,000
and just finish it off
on the hibachi.
681
00:33:22,000 --> 00:33:23,520
Worst comes to worst,
682
00:33:23,520 --> 00:33:25,000
it becomes a snack.
683
00:33:26,960 --> 00:33:28,840
Rue.
Hello!
684
00:33:28,840 --> 00:33:30,640
What's going on? Chicken, chicken?
685
00:33:30,640 --> 00:33:33,520
Not much, actually.
I have some pork ribs in here.
686
00:33:33,520 --> 00:33:35,840
So, um, this is just
a second option.
687
00:33:35,840 --> 00:33:38,240
So I'll put this to the side now.
We'll talk about this.
688
00:33:38,240 --> 00:33:41,080
Yep, so pork ribs.
I've done a spice rub.
689
00:33:41,080 --> 00:33:43,480
And I'm cooking it
in, like, a beef stock.
690
00:33:43,480 --> 00:33:44,960
Talk to me about how they're cooked.
691
00:33:44,960 --> 00:33:47,560
Is it, like, a fall-off-the-bone
type situation?
692
00:33:47,560 --> 00:33:50,000
I wanna know how
YOU want them cooked.
693
00:33:50,000 --> 00:33:51,040
Fall off the bone.
694
00:33:51,040 --> 00:33:52,840
Fall off the bone.
Fall off the bone, yeah.
695
00:33:52,840 --> 00:33:54,840
What happens when they come out?
696
00:33:54,840 --> 00:33:58,000
So when they come out, I'm just
going to use my BarbeRue Sauce
697
00:33:58,000 --> 00:34:00,360
and I will just pop them in the oven
698
00:34:00,360 --> 00:34:01,520
on grill.
699
00:34:01,520 --> 00:34:03,000
I just hope they're cooked in time.
700
00:34:04,800 --> 00:34:07,040
But you can't do anything about
what's going on there.
701
00:34:07,040 --> 00:34:08,920
Maybe get that cooking.
OK.
702
00:34:08,920 --> 00:34:11,080
I'm gonna leave you with that.
OK! OK, cool.
703
00:34:11,080 --> 00:34:14,040
I should move quicker with
the cook on the chicken
704
00:34:14,040 --> 00:34:17,400
because if my ribs
don't cook in time,
705
00:34:17,400 --> 00:34:19,800
I won't have a dish
to bring to the judges.
706
00:34:21,960 --> 00:34:23,920
(WHISPERS) Please work!
707
00:34:23,920 --> 00:34:26,800
Three pretty tasty dishes, I reckon.
Start with Brent.
708
00:34:26,800 --> 00:34:29,920
It's all gonna hang on
how well he cooks those heads.
709
00:34:29,920 --> 00:34:30,920
MELISSA: Yes.
710
00:34:30,920 --> 00:34:33,120
And then we've got Rhiannon,
who's really going hard.
711
00:34:33,120 --> 00:34:35,320
She's doing prawns three ways.
Incredible.
712
00:34:35,320 --> 00:34:36,920
I love it, and I also love that
713
00:34:36,920 --> 00:34:40,200
she's showing us all the various
applications of her sauce.
714
00:34:40,200 --> 00:34:41,800
What do we think
about Rue's pork ribs?
715
00:34:42,960 --> 00:34:45,520
Yeah, she's got her ribs. A dry rub.
716
00:34:45,520 --> 00:34:47,840
Into some stock.
In the pressure cooker.
717
00:34:47,840 --> 00:34:49,000
I'm worried about her.
718
00:34:50,320 --> 00:34:54,360
One of these contestants is going to
have a life-changing opportunity
719
00:34:54,360 --> 00:34:55,840
handed to them.
720
00:34:55,840 --> 00:34:58,720
Here's hoping they can pull it all
together and bring us some bangers.
721
00:34:59,720 --> 00:35:01,200
You got this, Brent.
722
00:35:01,200 --> 00:35:03,760
For my coral trout head collar taco,
723
00:35:03,760 --> 00:35:06,920
I'm gonna use my mango chilli ketchup
as a marinade
724
00:35:06,920 --> 00:35:09,480
simply loosening it
with a bit of lime juice
725
00:35:09,480 --> 00:35:11,080
and then put it on the hibachi.
726
00:35:11,080 --> 00:35:13,600
And then, you know,
everything's on that fish.
727
00:35:15,320 --> 00:35:16,800
So I've got the head on first.
728
00:35:16,800 --> 00:35:18,280
It can just, you know, tick away.
729
00:35:18,280 --> 00:35:19,960
It gets juicier and juicier
730
00:35:19,960 --> 00:35:23,000
whereas the wings don't take as much.
731
00:35:23,000 --> 00:35:24,840
Just basting the coral trout
732
00:35:24,840 --> 00:35:26,520
and just keep flipping it,
turning it.
733
00:35:26,520 --> 00:35:29,600
I just wanna do the coral trout proud
734
00:35:29,600 --> 00:35:31,560
and the condiment,
and make it sing.
735
00:35:31,560 --> 00:35:33,960
Bring us a dish
as tasty as your condiment.
736
00:35:33,960 --> 00:35:35,920
You've got 15 minutes to go!
737
00:35:35,920 --> 00:35:38,160
ANDY: Let's go! Home stretch!
738
00:35:38,160 --> 00:35:39,800
(CONTESTANTS APPLAUD)
739
00:35:39,800 --> 00:35:42,680
15 minutes to go. It is flying by.
740
00:35:42,680 --> 00:35:46,760
Oh, I'm stressed 'cause I haven't
even started the tortillas.
741
00:35:48,840 --> 00:35:49,840
Um...
742
00:35:49,840 --> 00:35:52,440
It is gonna be tight.
743
00:36:01,000 --> 00:36:04,600
NARRATOR: Do you have what it takes
to compete in the MasterChef kitchen?
744
00:36:04,600 --> 00:36:07,800
Applications for contestants
are now open.
745
00:36:07,800 --> 00:36:10,000
Head to the link and apply.
746
00:36:11,160 --> 00:36:13,040
CURTIS: You've got 15 minutes to go!
747
00:36:13,040 --> 00:36:14,560
Let's go!
Let's go, guys!
748
00:36:14,560 --> 00:36:16,960
Come on, Brent! Let's bring it home!
749
00:36:16,960 --> 00:36:18,440
Come on!
750
00:36:18,440 --> 00:36:20,320
BRENT: 15 minutes to go.
751
00:36:20,320 --> 00:36:23,520
I'm stressed, 'cause I haven't even
started the tortillas.
752
00:36:23,520 --> 00:36:25,000
DECLAN: Let's go, Brent!
753
00:36:25,000 --> 00:36:26,600
I've gotta get the tortillas going.
754
00:36:26,600 --> 00:36:28,760
I just hope I can be done in time.
755
00:36:28,760 --> 00:36:30,560
But it is gonna be tight!
756
00:36:30,560 --> 00:36:32,360
You got it, Brent.
757
00:36:34,760 --> 00:36:37,760
So, my chicken maryland
is in the oven.
758
00:36:37,760 --> 00:36:39,240
ANTONIO: Let's go, Rue.
759
00:36:39,240 --> 00:36:41,200
It's my backup plan on the side.
760
00:36:42,680 --> 00:36:45,000
Now I have to finish my ribs.
761
00:36:45,000 --> 00:36:47,920
Whoo!
Yeah, Rue-Rue!
762
00:36:47,920 --> 00:36:50,480
I still have to glaze the ribs
763
00:36:50,480 --> 00:36:53,120
and I have to work really quickly,
764
00:36:53,120 --> 00:36:56,120
because I have no time and I still
have to put them in the oven.
765
00:36:56,120 --> 00:36:59,560
Time to bring it all together.
Five minutes to go!
766
00:36:59,560 --> 00:37:01,080
Come on!
Let's go!
767
00:37:01,080 --> 00:37:02,680
You can do it, you can do it!
768
00:37:10,000 --> 00:37:11,480
THEO: Are you on track, Rhi?
769
00:37:11,480 --> 00:37:12,800
Yeah. Yep.
770
00:37:12,800 --> 00:37:14,360
I'm pretty happy with where I'm at.
771
00:37:14,360 --> 00:37:17,520
With today's dish,
I'm cooking prawns three ways.
772
00:37:19,000 --> 00:37:22,280
A grilled prawn on a hibachi
to give that nice smokiness.
773
00:37:22,280 --> 00:37:24,600
And they're basted with
my chutney sauce.
774
00:37:24,600 --> 00:37:27,440
And also the tempura prawns.
775
00:37:27,440 --> 00:37:28,920
ADI: Yummy!
776
00:37:28,920 --> 00:37:32,440
And then the stir-fried
marinated prawns
777
00:37:32,440 --> 00:37:33,920
with some aromats.
778
00:37:33,920 --> 00:37:36,240
They're gonna go in my betel leaves.
779
00:37:36,240 --> 00:37:37,840
Onya, Rhi-Rhi.
780
00:37:39,560 --> 00:37:43,440
The only thing I'm concerned about is
I'm cooking prawns three ways.
781
00:37:43,440 --> 00:37:45,560
I know it's definitely
been a downfall
782
00:37:45,560 --> 00:37:47,320
in the MasterChef kitchen prior
783
00:37:47,320 --> 00:37:49,360
because you need to nail
every single one of them.
784
00:37:49,360 --> 00:37:52,320
CATH: Come on, Rhi, finish it off.
Three minutes to go!
785
00:37:52,320 --> 00:37:54,600
Come on, guys! Push, push, push!
Let's go!
786
00:38:01,680 --> 00:38:04,280
I'm running out of time.
I've gotta get this plated up.
787
00:38:04,280 --> 00:38:05,840
CATH: Come on, Brent.
Come on, buddy!
788
00:38:05,840 --> 00:38:09,680
The tortillas are done, but they're
not as golden as I wanted.
789
00:38:09,680 --> 00:38:13,560
But I'm really happy with that
coral trout. Perfectly cooked.
790
00:38:14,560 --> 00:38:16,760
It's all coming together, Brent.
Looks good.
791
00:38:16,760 --> 00:38:19,880
If I win this, I'll be ringing
the wife up and saying,
792
00:38:19,880 --> 00:38:21,360
"Fire up the barbie, baby,
793
00:38:21,360 --> 00:38:23,040
"'cause big boy's in aisle 2."
794
00:38:25,320 --> 00:38:28,760
One minute to go! Come on!
60 seconds!
795
00:38:28,760 --> 00:38:30,240
RALPH: Rue, let's go!
796
00:38:30,240 --> 00:38:31,640
Oh!
797
00:38:33,920 --> 00:38:37,800
I have had to leave these ribs in
the oven until the very last minute
798
00:38:37,800 --> 00:38:40,080
because I need that sauce
to caramelise.
799
00:38:40,080 --> 00:38:41,880
CATH: Come on, Rue!
Get it on the plate!
800
00:38:41,880 --> 00:38:45,200
30 seconds!
801
00:38:45,200 --> 00:38:46,960
CURTIS: Go, go, go, go, go, go!
802
00:38:47,960 --> 00:38:50,920
ADI: Come on, Rue!
Get 'em out, get 'em out!
803
00:38:50,920 --> 00:38:54,560
Oh, my goodness!
Come on, guys, let's go!
804
00:38:54,560 --> 00:38:56,040
30 seconds to go
805
00:38:56,040 --> 00:38:58,280
and I'm just getting my ribs
out from the oven.
806
00:38:58,280 --> 00:38:59,760
They look really good.
807
00:39:00,880 --> 00:39:04,280
MALISSA: Whoo! Well done!
808
00:39:05,800 --> 00:39:07,080
RALPH: Beautiful.
809
00:39:08,880 --> 00:39:10,360
Chicken's cooked well.
810
00:39:10,360 --> 00:39:12,360
ADI: Only put stuff on
if you're happy with it.
811
00:39:12,360 --> 00:39:13,560
Yep.
812
00:39:13,560 --> 00:39:18,080
So I have decided
to put the chicken as well.
813
00:39:18,080 --> 00:39:21,360
But I'm hoping I'm making
the right decision.
814
00:39:21,360 --> 00:39:22,480
Come on, Rue!
815
00:39:22,480 --> 00:39:25,120
ANDY: Never a more important
countdown!
816
00:39:25,120 --> 00:39:28,360
10, 9, 8,
817
00:39:28,360 --> 00:39:31,280
7, 6, 5,
818
00:39:31,280 --> 00:39:35,440
4, 3, 2, 1.
819
00:39:35,440 --> 00:39:36,800
JOCK: That's it!
820
00:39:36,800 --> 00:39:38,000
Well done.
821
00:39:39,240 --> 00:39:40,800
CURTIS: Down to the wire!
822
00:39:40,800 --> 00:39:43,480
(CONTESTANTS CHEER AND APPLAUD)
823
00:39:45,440 --> 00:39:46,640
RHIANNON: So good!
824
00:39:46,640 --> 00:39:48,840
BRENT: Ohh!
That was friggin' awesome fun.
825
00:39:48,840 --> 00:39:50,440
Yeww!
Loved it.
826
00:39:56,680 --> 00:39:58,880
I think it's pretty obvious
there has never been
827
00:39:58,880 --> 00:40:01,400
a more important tasting
in this kitchen for you guys.
828
00:40:04,640 --> 00:40:06,800
All you had to do
was bring us a cracker dish
829
00:40:06,800 --> 00:40:09,680
that highlighted your condiment.
830
00:40:09,680 --> 00:40:13,200
The first one that we'd like to taste
belongs to...
831
00:40:13,200 --> 00:40:14,280
..Rhiannon.
832
00:40:14,280 --> 00:40:16,360
(CONTESTANTS CHEER AND APPLAUD)
833
00:40:16,360 --> 00:40:18,160
Let's go, Rhi!
Come on, Rhi!
834
00:40:19,560 --> 00:40:21,600
This is a really risky dish
835
00:40:21,600 --> 00:40:23,960
because I've made prawns three ways.
836
00:40:23,960 --> 00:40:26,440
So, hopefully,
all three are perfect.
837
00:40:26,440 --> 00:40:28,280
Whoo!
Hey, guys.
838
00:40:28,280 --> 00:40:30,200
Hello!
Wow!
839
00:40:31,840 --> 00:40:33,720
Rhiannon, what have you got?
840
00:40:33,720 --> 00:40:36,360
So, I've gone troppo three ways.
841
00:40:36,360 --> 00:40:40,280
I've got grilled prawns
that are basted with chutney.
842
00:40:40,280 --> 00:40:43,720
Then we've got tempura with a little
sauce made up with the chutney.
843
00:40:43,720 --> 00:40:46,600
And then we've got betel leaf
marinated prawns
844
00:40:46,600 --> 00:40:48,600
with crispy shallots and some herbs.
845
00:41:06,600 --> 00:41:09,600
ANDY: I loved, firstly,
the presentation.
846
00:41:09,600 --> 00:41:12,480
The barbecued prawn
was glazed beautifully.
847
00:41:12,480 --> 00:41:14,360
It had nice little charry bits on it.
848
00:41:15,360 --> 00:41:17,400
And then my favourite
was actually the betel leaf.
849
00:41:18,520 --> 00:41:21,040
There is so much going on there.
850
00:41:21,040 --> 00:41:23,080
There's flavour everywhere,
851
00:41:23,080 --> 00:41:26,560
but overall, you've got your chutney
which is doing its thing
852
00:41:26,560 --> 00:41:28,600
and it makes the dish even better.
853
00:41:29,600 --> 00:41:31,080
MELISSA: You've demonstrated
854
00:41:31,080 --> 00:41:32,840
some really lovely
cooking technique there.
855
00:41:32,840 --> 00:41:36,320
And it was lovely to see the chutney
in various different formats.
856
00:41:36,320 --> 00:41:37,800
You definitely took a risk.
857
00:41:39,080 --> 00:41:40,920
But it was worth it.
Thank you!
858
00:41:42,000 --> 00:41:43,520
I love the flavour of the chutney.
859
00:41:44,520 --> 00:41:47,120
One of the things that stands out
to me the most about it
860
00:41:47,120 --> 00:41:49,800
is when you eat it, you get
these little pops of fruit.
861
00:41:49,800 --> 00:41:53,040
But it is nice to see it
in different ways.
862
00:41:53,040 --> 00:41:55,840
All in all, it's a wonderful
plate of food.
863
00:41:55,840 --> 00:41:57,680
Thank you.
864
00:41:57,680 --> 00:42:00,080
It was really nice
to have something fried
865
00:42:00,080 --> 00:42:01,560
that was hot and fruity.
866
00:42:01,560 --> 00:42:03,680
Yep.
I'm with Andy, though.
867
00:42:03,680 --> 00:42:06,000
The best one was the betel leaf
by a country mile.
868
00:42:06,000 --> 00:42:07,920
Yep.
869
00:42:07,920 --> 00:42:09,200
Thanks, Rhiannon.
Thank you.
870
00:42:10,320 --> 00:42:11,600
Well done, Rhi!
871
00:42:11,600 --> 00:42:13,960
Well done, hon!
872
00:42:16,320 --> 00:42:17,880
Brent.
873
00:42:17,880 --> 00:42:19,440
WOMAN: Go, Brent!
874
00:42:29,800 --> 00:42:31,360
What do we have here?
875
00:42:31,360 --> 00:42:35,080
So, we've got coral trout
collars and head tacos.
876
00:42:36,480 --> 00:42:37,960
Inspired from Josh Niland.
877
00:43:02,480 --> 00:43:04,640
JOCK: Really great dish to pick
for your ketchup.
878
00:43:05,640 --> 00:43:07,880
The smokiness, charriness,
879
00:43:07,880 --> 00:43:11,040
ties in with the very fruity
nature of it
880
00:43:11,040 --> 00:43:13,920
but it also dials back the chilli
a little bit.
881
00:43:14,920 --> 00:43:18,040
Fair play to you for,
you know, taking on board
882
00:43:18,040 --> 00:43:20,280
Josh and what he does
883
00:43:20,280 --> 00:43:23,560
and bringing us a dish,
you know, fearlessly.
884
00:43:23,560 --> 00:43:24,880
Um...
885
00:43:24,880 --> 00:43:27,360
For me, your tortilla's, like...
886
00:43:28,480 --> 00:43:31,800
..good flavour, obviously from
the masa, the flour, but...
887
00:43:33,880 --> 00:43:35,200
..it's hard work eating it.
888
00:43:36,640 --> 00:43:39,040
Yeah, Brent, that tortilla,
it's just a little blond.
889
00:43:40,120 --> 00:43:42,720
You can see it could have used
just a little bit more colour.
890
00:43:42,720 --> 00:43:45,680
But to be honest with you, I'm not
that worried about the tortilla.
891
00:43:45,680 --> 00:43:49,200
I'm worried about your
chilli and mango ketchup.
892
00:43:50,600 --> 00:43:52,480
And I think it's delicious.
893
00:43:54,360 --> 00:43:56,640
I think it highlights the fish
beautifully.
894
00:43:56,640 --> 00:43:58,920
It brings out a really nice
sweetness.
895
00:43:58,920 --> 00:44:01,240
But I think that condiment
is dynamite.
896
00:44:02,480 --> 00:44:06,560
I think this was the perfect dish
to showcase your ketchup
897
00:44:06,560 --> 00:44:08,720
as a condiment.
898
00:44:08,720 --> 00:44:11,360
And what a condiment does,
which is to elevate a dish,
899
00:44:11,360 --> 00:44:13,360
I think it definitely does that.
900
00:44:13,360 --> 00:44:15,040
Thank you.
901
00:44:15,040 --> 00:44:16,160
Well done, mate.
902
00:44:16,160 --> 00:44:19,600
CONTESTANT: Well done, Brent!
Good job, mate! Good job!
903
00:44:24,880 --> 00:44:26,400
Next up, Rue!
904
00:44:26,400 --> 00:44:27,680
Rue!
905
00:44:27,680 --> 00:44:29,960
I'm taking such a big risk today.
906
00:44:29,960 --> 00:44:32,720
I have made this choice
907
00:44:32,720 --> 00:44:36,760
to serve my pork ribs
with chicken maryland as well.
908
00:44:36,760 --> 00:44:40,680
So I'm hoping the judges like them.
909
00:44:40,680 --> 00:44:42,360
Ooh!
910
00:44:43,360 --> 00:44:45,160
It's BarbeRue galore.
Yeah.
911
00:44:59,160 --> 00:45:00,760
Rue, what have we got?
912
00:45:00,760 --> 00:45:02,640
BarbeRue pork ribs
913
00:45:02,640 --> 00:45:06,760
with a chicken maryland that's been
marinated in the BarbeRue Sauce
914
00:45:06,760 --> 00:45:10,160
and some pickled cucumber and apple.
915
00:45:10,160 --> 00:45:12,400
The ribs, I normally do that
for my family,
916
00:45:12,400 --> 00:45:16,560
so it's a very special dish to me.
917
00:45:16,560 --> 00:45:19,640
I'm happy with where they are.
I'm just really sorry, Andy.
918
00:45:19,640 --> 00:45:21,280
Because...
ANDY: What for?
919
00:45:21,280 --> 00:45:23,600
..might be a little bit spicy!
920
00:45:23,600 --> 00:45:26,040
(ALL LAUGH)
921
00:45:29,520 --> 00:45:31,160
Oh, there it is. (CLEARS THROAT)
922
00:45:31,160 --> 00:45:32,560
Sorry.
923
00:45:32,560 --> 00:45:35,040
It's late!
Like, how do you get it so late?
924
00:46:00,520 --> 00:46:02,280
So risky,
925
00:46:02,280 --> 00:46:06,320
bringing us the chicken
and the...and the pork ribs.
926
00:46:10,000 --> 00:46:12,000
Um, in this case, pork ribs,
927
00:46:12,000 --> 00:46:15,400
um, you know, they're
really, really good.
928
00:46:15,400 --> 00:46:16,720
They're really good.
Yeah.
929
00:46:16,720 --> 00:46:19,520
They're tasty, they're cooked
perfectly, they're tender.
930
00:46:19,520 --> 00:46:23,720
But yet they're caramelised
beautifully with your condiment.
931
00:46:23,720 --> 00:46:24,760
Yep.
932
00:46:26,760 --> 00:46:29,560
But the chicken, Rue. The chicken.
(SIGHS)
933
00:46:37,440 --> 00:46:39,160
Ohh!
934
00:46:40,720 --> 00:46:41,960
Stop it!
935
00:46:41,960 --> 00:46:43,120
(LAUGHS)
936
00:46:44,800 --> 00:46:46,080
CATH: Wow!
937
00:46:46,080 --> 00:46:49,760
I think the pork ribs are amazing.
938
00:46:51,400 --> 00:46:54,080
And I think the chicken
is even better,
939
00:46:54,080 --> 00:46:58,720
which just shows a level of diversity
in a condiment
940
00:46:58,720 --> 00:47:01,000
that Coles are probably looking for.
941
00:47:02,360 --> 00:47:03,480
This is different.
942
00:47:03,480 --> 00:47:05,360
This is not like a barbecue sauce
943
00:47:05,360 --> 00:47:07,280
that I've ever tasted before.
944
00:47:07,280 --> 00:47:10,800
Can I visualise myself buying a jar
945
00:47:10,800 --> 00:47:13,120
and your beaming smile on the jar?
946
00:47:13,120 --> 00:47:16,880
Absolutely I can, and I would
pay bloody good money for it too.
947
00:47:18,320 --> 00:47:20,680
This was like a barbecue sauce
on fire
948
00:47:20,680 --> 00:47:23,080
but you've used it here
more as a marinade
949
00:47:23,080 --> 00:47:24,800
than you have as a barbecue sauce.
950
00:47:24,800 --> 00:47:28,520
And then, of course, you get that
soothing quality from the meat.
951
00:47:28,520 --> 00:47:30,600
This is really, really delicious.
952
00:47:30,600 --> 00:47:32,360
Good job.
Thank you.
953
00:47:32,360 --> 00:47:34,160
I'm just worried about
the size of the bottle,
954
00:47:34,160 --> 00:47:37,240
because how are we gonna fit your
smile on a normal-size bottle?
955
00:47:37,240 --> 00:47:38,440
(LAUGHS)
956
00:47:39,640 --> 00:47:43,480
Move over, barbecue.
Hello, BarbeRue!
957
00:47:43,480 --> 00:47:45,280
That is spectacular.
958
00:47:45,280 --> 00:47:46,840
What I love about this is
959
00:47:46,840 --> 00:47:49,840
this is barbecue sauce
and hot sauce, best friends.
960
00:47:49,840 --> 00:47:52,280
It is the best of both
all in the one bottle.
961
00:47:52,280 --> 00:47:54,400
And then showing the two
different applications.
962
00:47:54,400 --> 00:47:56,640
First of all, the chicken -
beautifully succulent.
963
00:47:56,640 --> 00:47:59,280
And then you have the ribs
that were beautifully cooked,
964
00:47:59,280 --> 00:48:02,120
really nice and tender
and then smothered in that sauce.
965
00:48:02,120 --> 00:48:04,200
This is something
very, very special.
966
00:48:05,360 --> 00:48:10,080
I have no idea where this...
BarbeRue is gonna go.
967
00:48:10,080 --> 00:48:12,120
It could explode.
968
00:48:13,880 --> 00:48:15,640
I think you've done such a good job.
969
00:48:15,640 --> 00:48:17,480
Thanks, Rue.
Thank you!
970
00:48:17,480 --> 00:48:19,520
(CONTESTANTS CHEER)
971
00:48:21,360 --> 00:48:22,600
Oh, my gosh.
972
00:48:26,160 --> 00:48:27,480
(ANTONIO WHISTLES)
973
00:48:34,120 --> 00:48:38,040
Today we offered you an opportunity
that money cannot buy.
974
00:48:39,640 --> 00:48:41,440
To have something that you created
975
00:48:41,440 --> 00:48:44,640
available to the entire nation.
976
00:48:45,880 --> 00:48:48,560
To make your mark
in the food industry
977
00:48:48,560 --> 00:48:50,480
with a limited-edition product
978
00:48:50,480 --> 00:48:52,960
in Coles tomorrow.
979
00:48:56,520 --> 00:48:59,120
All of your condiments
were delicious.
980
00:49:00,360 --> 00:49:03,440
But one of you rose to the challenge
and produced
981
00:49:03,440 --> 00:49:05,840
not only a fantastic condiment
982
00:49:05,840 --> 00:49:08,000
but the perfect dish to go with it.
983
00:49:11,160 --> 00:49:12,360
And that was you...
984
00:49:13,760 --> 00:49:14,920
..Rue.
985
00:49:14,920 --> 00:49:17,240
(CONTESTANTS CHEER AND APPLAUD)
986
00:49:26,400 --> 00:49:28,440
I'm really happy. Um...
987
00:49:28,440 --> 00:49:30,400
I'm just thinking of my mum.
988
00:49:30,400 --> 00:49:34,840
Um, she came here, like, you know,
to give me a better life.
989
00:49:34,840 --> 00:49:37,640
What's a better life than to have
your sauce in Coles?
990
00:49:37,640 --> 00:49:39,760
You know? So...
991
00:49:40,760 --> 00:49:43,880
You have also won immunity from
Sunday's elimination.
992
00:49:43,880 --> 00:49:45,000
Yeah!
993
00:49:46,680 --> 00:49:48,480
One from one.
Yeah!
994
00:49:50,800 --> 00:49:52,200
Oh, my gosh.
995
00:49:53,320 --> 00:49:55,040
You know what, you guys?
996
00:49:55,040 --> 00:49:57,000
To watch you cook
these beautiful condiments
997
00:49:57,000 --> 00:49:59,120
then match dishes to it,
998
00:49:59,120 --> 00:50:02,240
the potential in this room
is sensational
999
00:50:02,240 --> 00:50:04,840
and I just couldn't be
more excited for all of you.
1000
00:50:04,840 --> 00:50:06,520
So congratulations and well done.
1001
00:50:08,040 --> 00:50:10,400
Give it up for Curtis, everyone!
1002
00:50:10,400 --> 00:50:12,480
(CONTESTANTS CHEER)
1003
00:50:16,600 --> 00:50:18,240
Congratulations again to Rue.
1004
00:50:19,240 --> 00:50:22,160
Everyone else, sorry to say,
but you'll be cooking in Sunday's
1005
00:50:22,160 --> 00:50:23,680
all-in elimination.
1006
00:50:23,680 --> 00:50:26,800
So study up, get ready
and bring that A-game,
1007
00:50:26,800 --> 00:50:28,280
'cause you're all gonna need it.
1008
00:50:28,280 --> 00:50:31,040
See you later.
CURTIS: Good job, guys.
1009
00:50:31,040 --> 00:50:32,960
Well done, guys!
1010
00:50:32,960 --> 00:50:35,600
(CONTESTANTS CHEER)
1011
00:50:35,600 --> 00:50:38,240
Oh! (LAUGHS)
1012
00:50:40,400 --> 00:50:42,960
NARRATOR: Sunday night
on MasterChef Australia...
1013
00:50:42,960 --> 00:50:45,880
The one, the only Maggie Beer!
1014
00:50:47,120 --> 00:50:49,520
..a true national icon...
1015
00:50:49,520 --> 00:50:52,920
Oh, my goodness!
It's Maggie Beer! Ohh!
1016
00:50:52,920 --> 00:50:55,400
..brings an Elimination Challenge
1017
00:50:55,400 --> 00:50:58,320
that requires risk-taking.
1018
00:50:58,320 --> 00:51:01,960
There could be some
spectacular things under here.
1019
00:51:01,960 --> 00:51:03,920
Or they could all be booby traps!
1020
00:51:03,920 --> 00:51:05,120
(CONTESTANTS GROAN)
1021
00:51:05,120 --> 00:51:08,560
Who will impress
their culinary hero?
1022
00:51:08,560 --> 00:51:10,560
Oh! As you can tell,
I'm quite nervous!
1023
00:51:10,560 --> 00:51:12,560
You're a rock star,
Maggie.
1024
00:51:12,560 --> 00:51:15,520
Rock star? I'm an
old girl, come on!
1025
00:51:15,520 --> 00:51:18,680
And who will be
going home?
1026
00:51:18,680 --> 00:51:20,720
This is gonna
be interesting!
1027
00:51:21,960 --> 00:51:25,680
Tonight's winning BarbeRue Sauce...
Well done.
1028
00:51:25,680 --> 00:51:27,720
..is available in store at Coles
1029
00:51:27,720 --> 00:51:29,560
for a limited time only.
77151
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.
Afrikaans
Albanian
Amharic
Arabic
Armenian
Azerbaijani
Basque
Belarusian
Bengali
Bosnian
Bulgarian
Catalan
Cebuano
Chichewa
Chinese (Simplified)
Chinese (Traditional)
Corsican
Croatian
Czech
Danish
Esperanto
Estonian
Finnish
French
Frisian
Galician
Georgian
German
Greek
Gujarati
Haitian Creole
Hawaiian
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Kazakh
Khmer
Korean
Kurdish (Kurmanji)
Kyrgyz
Lao
Latvian
Lithuanian
Luxembourgish
Macedonian
Malagasy
Malay
Maltese
Maori
Mongolian
Myanmar (Burmese)
Nepali
Norwegian
Pashto
Polish
Romanian
Russian
Samoan
Serbian
Sesotho
Shona
Sinhala
Slovak
Slovenian
Somali
Spanish
Swahili
Tajik
Thai
Turkish
Ukrainian
Urdu
Uzbek
Vietnamese
