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NARRATOR: Previously
on MasterChef Australia...
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00:00:04,440 --> 00:00:08,480
..it was a Service Challenge
with a farm-fresh twist.
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00:00:08,480 --> 00:00:10,320
You need to choose your ingredient
carefully
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00:00:10,320 --> 00:00:13,480
because you won't know
which course you're cooking
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00:00:13,480 --> 00:00:15,640
until after you pick your produce.
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Oh, wow.
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DECLAN: Mmm.
Let's get some of them.
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And the luck of the draw...
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What did you pick?
BOTH: Dessert!
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(LAUGHTER)
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Then they took that amazing produce
and produced brilliance.
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00:00:30,400 --> 00:00:32,160
RHIANNON: This is just so amazing.
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THEO: Teamwork, eh?
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It looks perfect.
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BRENT: It's gonna be the thing
that either wins it for us
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00:00:37,400 --> 00:00:39,000
or loses it for us.
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ANDY: It's brilliant.
JOCK: Yeah.
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It's so impressive.
It is a very, very clever dish.
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It's a really tasty,
interesting, unique dessert.
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00:00:47,440 --> 00:00:49,360
Malissa, Theo, Declan and Brent,
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you've all won a spot
in tomorrow's Immunity Challenge!
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00:00:53,520 --> 00:00:55,080
Awesome!
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Tonight, someone wins
a guaranteed spot in the top 5.
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THEO: To make this immunity worthy,
the dish needs to be epic.
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And it's their final shot
at an immunity pin.
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RHIANNON: Yeah! Whoo!
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Morning! Morning!
Here we go!
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Oh, Shannon's here.
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What's going on over there?
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A microphone!
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Just my singing debut.
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MALISSA: Whoo-hoo!
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What is that?
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Morning, everyone.
CONTESTANTS: Morning!
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Today's a big one.
There's a lot to smile about.
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A guaranteed spot in the top 5!
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(CHEERING)
Come on!
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Not to mention it's your very last
chance to win an immunity pin.
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Malissa...
Yes.
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Believe it or not, this is your
fifth time in an Immunity Challenge.
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Is it?
Yeah.
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Oh, wow!
You've done it all.
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You've won a pin, you played a pin.
Yeah.
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Here you are again
going for another one.
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I'm gonna try my best.
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Speaking of pins, are you gonna be
the only person this season
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with two on your apron, Brent?
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Yeah. I'd...I'd love it.
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What do you get
if you play another pin?
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Find out when you do it.
(LAUGHTER)
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Theo, sad news.
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You're the only one in the line-up
who has not won a pin.
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ANDY: Oh!
MALISSA: Oh!
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CATH: That can change today!
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I'm thinking today is my day.
I'm throwing elbows today.
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I'm getting into it.
I love it. I feel it too, man.
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Yeah. (LAUGHS)
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Something we can all agree on
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is that a truly outstanding dish
has multiple factors.
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00:02:59,760 --> 00:03:04,120
But today, it's your job
to highlight one.
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Sound.
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CATH: Oh!
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We want you to bring us a dish
that taps into the sounds
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that make us feel something
when we eat.
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Think of the crunch
of the perfect tempura batter,
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the crack of sugar on a creme brulee,
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really, really slurpable noodles.
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All the sounds
that make a good dish great.
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I love really bold, you know,
crunchy sounds.
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So I'm excited about this.
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So, you've got 60 minutes
to bring us a dish
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with a sound that makes us salivate.
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It can be anything you want,
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but you've gotta make it loud
and you've gotta make it delicious.
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We've set up a special microphone
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so we can capture the sound
of the dish when we eat it.
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You bring us the best dish
with the best sound,
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you win immunity
from Sunday's elimination,
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guaranteed spot in the top 5
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and you will play for...
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..one of these
for the very last time this season.
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Good luck.
Your 60 minutes starts now!
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RHIANNON: Yeah, guys!
CATH: Come on, guys!
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MALISSA: Running to the pantry,
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I'm still not 100% set
on an idea yet.
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But then I see Pop Rocks
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and I know that
that's gonna make a sound
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and I think, "Let's use the popping
candy to make a dessert."
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Go, Mal!
Ah, here we go, Mal!
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I'm really excited about
the popping candy. It's a bit of fun.
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Put it in your mouth and it's
gonna pop and make a lot of noise.
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(POP ROCKS POP SOFTLY)
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Can you hear it?
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So much popping!
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And it's so yummy!
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(POP ROCKS POP SOFTLY)
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(LAUGHS)
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Ha ha! The teammates, eh?
Ah, hello!
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RHIANNON: What have you got there,
Brentles?
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BRENT: Oh, a couple of crabs.
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I know that all the boys are kinda
leaning towards a savoury dish.
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So I'm really gonna stand out
from the crowd if I make a dessert.
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I'm thinking...I'm gonna make a
frozen mousse with my popping candy.
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I know that's something I can do
in 60 minutes.
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That's the first thing I need to do.
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And then I'm gonna roast some figs
and make a vanilla tuile
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for that little cracky noise.
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It's gonna be different.
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It's a little bit out there
and I haven't done this before.
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But I think it's a really fun way
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to experiment
with different foods and flavours.
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CATH: Come on, Dec.
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Come on, Theo.
RHIANNON: He likes his kangaroo.
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Mm-hm!
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(MICROPHONE POPS)
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(DEEP VOICE) Hello.
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(JUDGES LAUGH)
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It's a good challenge.
I like the sound of it.
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Uh...
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Yeah. I would love to double up
on my bling today.
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Get another immunity pin.
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That would be, at this time of the
competition, really good, I think.
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The immunity pin is always
a massive advantage
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and we're getting
to the pointy end now,
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so anytime you can snag another pin
is one step in the right direction.
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I'll just do it again. Why not?
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I want to make a curry crab
for starters.
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You know, you get a tostada
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and you bite into those
and then they just crack.
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But I'm worried about
the crab curry.
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Maybe if it's too wet,
you'll get a soggy tostada
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that doesn't crack
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and the name of the game today
is it's gotta make a sound
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and, you know, no-one likes
a soggy tostada.
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MELISSA: Bring us a dish we like
the sound of. 45 minutes to go!
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RHIANNON: Yeah! Yeah, come on!
CATH: Come on, Theo!
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Go, Brent! Come on, Dec!
Come on, Mal!
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00:07:01,560 --> 00:07:03,840
Come on, guys!
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00:07:05,720 --> 00:07:08,080
Hey, Declan. What do you call this?
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00:07:08,080 --> 00:07:10,360
This is a favourite of mine.
Yeah?
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Um, pepper steak.
Sizzling pepper steak.
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I've got my rice on.
I've got my beef, uh, velveting.
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Just browning off my veg now.
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That skillet's gonna get nice and
hot. Get this bad boy in the oven.
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'Cause I think it's all coming down
to the sizzle.
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Well, bring us the sizzle.
Thank you, guys.
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Good luck, Dec.
CATH: Come on, Dec! Come on, Declan!
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(CATH AND RHIANNON CLAP)
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RHIANNON: Oh, yum, Brent!
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Come on, Malissa,
get that tuile in, love.
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00:07:36,720 --> 00:07:38,840
Oh, the garden's looking nice.
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00:07:38,840 --> 00:07:42,040
I'm loving the MasterChef world
for so many reasons.
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You know,
we have this amazing garden
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that we can just grab
these fresh ingredients
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like betel leaves.
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I love it!
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I love picking things for myself
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and I love knowing
where it all comes from.
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I think that's super important,
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so I just wanna stay in
the competition as long as possible.
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The inspiration for this dish
comes from
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our...our mate Grace
that was in the competition
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that did a crispy betel leaf.
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(CRUNCH!)
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(CRUNCH!)
And it worked really well.
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And so I think
you can get some success
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from what other people
have done as well.
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Grace's betel leaves are, I think,
gonna work really well.
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The only issue I have is
tempura is quite hard to do.
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So, is it gonna stay crispy?
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And then I want to cook kangaroo.
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I often do it at home
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with the same sort
of American-style spice rub
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with sugar, coriander, cumin,
oregano - that kind of vibe.
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Theo.
How are you, mate?
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Hey, gentlemen, how are we?
That looks good.
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Uh, it's a marinated kangaroo.
Nice.
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I want to do crispy betel leaf
with the kangaroo sliced up
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and then a nice
little fresh salsa on top.
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How...how are you gonna cook it?
Um, medium-rare.
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Medium-rare? I'd be going light...
Close to rare.
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Yeah, I would be going not
"close to rare", I'd be going rare.
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00:09:02,400 --> 00:09:05,440
At the most.
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I was gonna say "at the most".
But you didn't. (LAUGHS)
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(LAUGHS)
186
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Got any...any other crunchy element?
187
00:09:13,840 --> 00:09:15,720
Yeah. No.
188
00:09:17,280 --> 00:09:19,080
I think it's the same
all the way around.
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00:09:19,080 --> 00:09:20,400
Yeah.
190
00:09:20,400 --> 00:09:23,640
So, yeah, everyone's got a crispy,
crunchy or sizzly element.
191
00:09:23,640 --> 00:09:24,640
Yeah.
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00:09:24,640 --> 00:09:27,680
But who is gonna
absolutely nail the dish?
193
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Good luck, mate.
Thanks, guys.
194
00:09:32,440 --> 00:09:36,120
The judges are asking me
if I need more of a crunch element.
195
00:09:38,120 --> 00:09:41,840
You know, if I want a chance
at that final immunity pin,
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the dish needs to be epic.
197
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(TENSE MUSIC)
198
00:09:56,320 --> 00:09:57,720
Argh!
(DECLAN LAUGHS)
199
00:09:57,720 --> 00:10:00,040
SHANNON: Don't crack
under the pressure.
200
00:10:00,040 --> 00:10:01,480
There's 30 minutes to go!
201
00:10:01,480 --> 00:10:04,640
RHIANNON: Come on, guys!
CATH: Come on, Declan!
202
00:10:04,640 --> 00:10:06,200
Come on, Brent!
203
00:10:06,200 --> 00:10:07,840
Let's go, Malissa!
204
00:10:07,840 --> 00:10:09,440
Go, Theo!
205
00:10:12,200 --> 00:10:15,400
THEO: I'm cooking kangaroo
with crispy betel leaves.
206
00:10:15,400 --> 00:10:18,400
The best dish is going
Beat the Chef.
207
00:10:18,400 --> 00:10:21,080
I have been against a pro chef
before in this kitchen,
208
00:10:21,080 --> 00:10:22,800
but I didn't get the win.
209
00:10:22,800 --> 00:10:24,840
So I wanna redeem myself today.
210
00:10:24,840 --> 00:10:26,400
Alrighty.
211
00:10:27,480 --> 00:10:29,920
So the cook on the kangaroo
needs to be rare.
212
00:10:29,920 --> 00:10:33,720
If it's not,
the kangaroo will dry out so fast.
213
00:10:33,720 --> 00:10:37,320
It's an unforgiving meat, so
I really need to be careful of that.
214
00:10:38,600 --> 00:10:41,400
So now I've got my betel leaves,
I'm gonna do a test one
215
00:10:41,400 --> 00:10:45,480
because I want to know how crispy
I can get my tempura batter.
216
00:10:45,480 --> 00:10:49,600
You know, I'm going for maximum
crispness, if that's even a word.
217
00:10:49,600 --> 00:10:52,960
But I'm still trying to think
of how I can elevate the dish
218
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and, you know,
add another element of crunch
219
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to make this immunity-worthy.
220
00:10:57,880 --> 00:11:01,400
So I've got to keep that mind,
ticking over.
221
00:11:05,560 --> 00:11:07,240
MALISSA: I'm just gonna test one.
222
00:11:07,240 --> 00:11:09,760
It might be a bit too chunky,
but I'll see.
223
00:11:10,760 --> 00:11:13,240
I'm making a popping candy dessert.
224
00:11:13,240 --> 00:11:15,720
I'm working on my vanilla tuile.
225
00:11:15,720 --> 00:11:18,000
I've been very lucky.
226
00:11:18,000 --> 00:11:21,520
I've done five immunity cooks
and I've won it a couple of times.
227
00:11:21,520 --> 00:11:26,040
But I want to make third-time lucky.
I know I can do it.
228
00:11:27,040 --> 00:11:30,000
It's really important to make sure
that today of all days
229
00:11:30,000 --> 00:11:33,800
that I make a perfectly thin tuile
because I need that snap.
230
00:11:35,960 --> 00:11:38,320
RHIANNON: Did you put popping candy
in that too, Mel?
231
00:11:38,320 --> 00:11:39,880
Yeah.
232
00:11:39,880 --> 00:11:41,680
I'm going to do another tray as well.
233
00:11:41,680 --> 00:11:45,320
I popped a little bit of
popping candy on half of my tuiles
234
00:11:45,320 --> 00:11:47,000
just to experiment
235
00:11:47,000 --> 00:11:49,880
and see if I can get another element
of sound to this dish.
236
00:11:51,520 --> 00:11:53,840
CATH: Good. Well done.
237
00:11:53,840 --> 00:11:55,520
Thank you!
238
00:11:56,720 --> 00:11:57,760
Ooh!
239
00:11:57,760 --> 00:11:59,680
Hey, Melissa.
Hello! How are you going?
240
00:11:59,680 --> 00:12:01,600
You're doing a dessert?
Yes.
241
00:12:01,600 --> 00:12:06,080
I saw these in the pantry
and I thought, "Have a bit of fun."
242
00:12:06,080 --> 00:12:07,800
How is it all going?
Good.
243
00:12:07,800 --> 00:12:11,840
So I've made like a frozen mousse
with the popping candy inside.
244
00:12:11,840 --> 00:12:13,720
I'm happy with that.
That's in the freezer.
245
00:12:13,720 --> 00:12:15,240
Great.
That's, uh, setting.
246
00:12:15,240 --> 00:12:16,720
My tuile's in the oven.
247
00:12:16,720 --> 00:12:18,400
I'm roasting some figs.
248
00:12:18,400 --> 00:12:20,880
So I'm just actually
having a lot of fun.
249
00:12:20,880 --> 00:12:23,040
So your personality on the plate?
I think so!
250
00:12:23,040 --> 00:12:25,600
Very bright and happy!
A little bit crazy.
251
00:12:25,600 --> 00:12:27,480
OK.
You said it. (LAUGHS)
252
00:12:27,480 --> 00:12:31,160
Thank you. (CHUCKLES) Ahh.
253
00:12:31,160 --> 00:12:34,000
Wow. When was the last time
you had popping candy?
254
00:12:35,560 --> 00:12:37,280
RHIANNON: Awesome smells
up here, guys.
255
00:12:37,280 --> 00:12:39,680
CATH: Yeah.
They're all really different dishes.
256
00:12:39,680 --> 00:12:41,560
Yeah. Yeah.
Aren't they?
257
00:12:41,560 --> 00:12:45,000
BRENT: I've got my tostadas.
These are really thin.
258
00:12:45,000 --> 00:12:48,800
So I've got hot, hot oil to
make them beautiful and crunchy
259
00:12:48,800 --> 00:12:50,240
and they just break.
260
00:12:50,240 --> 00:12:52,880
And then I've got
the sweet, vibrant salsa.
261
00:12:52,880 --> 00:12:54,520
RHIANNON:
How are you going, Brentles?
262
00:12:54,520 --> 00:12:56,120
Yeah, good.
Good?
263
00:12:56,120 --> 00:12:59,320
And I'm making my crab curry.
264
00:12:59,320 --> 00:13:02,920
I don't want it to be wet
'cause it'll just ruin the tostadas.
265
00:13:02,920 --> 00:13:06,160
So I figured out,
"OK, I want a dry curry."
266
00:13:06,160 --> 00:13:08,760
So I've got to sort of sacrifice
a bit of flavour.
267
00:13:08,760 --> 00:13:10,240
There's no coconut in it,
268
00:13:10,240 --> 00:13:13,840
so it's not, you know,
that coconut-y, sweet curry.
269
00:13:13,840 --> 00:13:18,040
Just dried chillis, curry leaf,
there's tomato in there.
270
00:13:18,040 --> 00:13:20,280
So hopefully it all sort of works.
271
00:13:23,400 --> 00:13:27,080
RHIANNON: Come on, guys! You've got
10 minutes to go! Let's go!
272
00:13:27,080 --> 00:13:28,680
You're going really well!
273
00:13:31,080 --> 00:13:33,360
CATH: Ohhh. How's that, Theo?
274
00:13:33,360 --> 00:13:35,040
THEO: Yeah,
I'm pretty happy with it.
275
00:13:35,040 --> 00:13:36,040
Oh!
276
00:13:36,040 --> 00:13:38,480
I'm slicing up my kangaroo.
I think it's rare.
277
00:13:38,480 --> 00:13:41,160
That looks beautiful, Theo! Yum!
278
00:13:41,160 --> 00:13:43,440
Which is exactly what
I want it to be.
279
00:13:44,440 --> 00:13:48,720
And then with the betel leaf,
I've decided to double-fry them.
280
00:13:48,720 --> 00:13:52,520
I think it will create that
thunder-crashing crunch, like...
281
00:13:52,520 --> 00:13:55,440
Just like the best feeling
you've ever had.
282
00:13:56,440 --> 00:13:59,480
Then I've got my sauce
with the burnt spring onions.
283
00:13:59,480 --> 00:14:01,920
But the judges are really
pushing me today,
284
00:14:01,920 --> 00:14:07,000
so I still think I need something
that's going to elevate this dish.
285
00:14:08,440 --> 00:14:11,520
It's crunch time!
Five minutes to go!
286
00:14:11,520 --> 00:14:15,320
Come on! Move it!
RHIANNON: Come on, Theo! Pick it up!
287
00:14:15,320 --> 00:14:16,920
Where's anchovies?
288
00:14:18,920 --> 00:14:21,280
Did we get those anchovies done,
Theo?
289
00:14:21,280 --> 00:14:24,960
So I've got some anchovies.
I'm going to deep-fry them.
290
00:14:26,240 --> 00:14:29,000
And this is gonna give that
little bit of crunch of top
291
00:14:29,000 --> 00:14:30,440
that I was thinking about.
292
00:14:31,920 --> 00:14:34,240
CATH: Oh, look at that! Come on!
293
00:14:35,680 --> 00:14:38,200
RHIANNON: Come on, Malissa!
Finish it off!
294
00:14:39,240 --> 00:14:41,720
MALISSA: We're almost
at the end of this challenge.
295
00:14:41,720 --> 00:14:43,440
It's time to plate up.
296
00:14:44,840 --> 00:14:50,240
I'm happy with my frozen mousse,
my roasted figs and my fresh figs.
297
00:14:50,240 --> 00:14:52,840
And I've got the popping candy tuile.
298
00:14:54,120 --> 00:14:56,120
RHIANNON: On track, Mal?
299
00:14:57,280 --> 00:14:58,880
Popping candy doesn't work.
300
00:15:00,080 --> 00:15:02,080
Oh, did it just melt in it, love?
Yeah.
301
00:15:02,080 --> 00:15:05,440
But they've completely melted.
It didn't work at all.
302
00:15:07,080 --> 00:15:09,320
That's super disappointing.
303
00:15:09,320 --> 00:15:13,960
So I'm gonna spoon a little bit of
extra popping candy on top as well
304
00:15:13,960 --> 00:15:16,760
just to make sure that sound
is really there.
305
00:15:18,360 --> 00:15:22,920
I'm trying to do everything I can
to get into the immunity round.
306
00:15:24,240 --> 00:15:25,240
(CRUNCH!)
307
00:15:28,640 --> 00:15:30,640
CATH: Oh, they look good, Brentles!
RHIANNON: Come on, Brent!
308
00:15:30,640 --> 00:15:32,440
Looking good! Look at that!
Oh, yum, yum!
309
00:15:32,440 --> 00:15:34,720
BRENT: It's crazy.
310
00:15:34,720 --> 00:15:36,800
60 minutes has gone so quick again.
311
00:15:36,800 --> 00:15:38,600
How's the tostadas there, Brent?
312
00:15:38,600 --> 00:15:40,160
Yeah, good.
Good?
313
00:15:40,160 --> 00:15:43,480
But, yeah, I'm pretty happy
with the dish.
314
00:15:43,480 --> 00:15:46,440
Hopefully, you know,
it's enough to get me into round 2.
315
00:15:46,440 --> 00:15:48,680
I really want
that second immunity pin.
316
00:15:48,680 --> 00:15:50,840
So I hope that
the flavours are there
317
00:15:50,840 --> 00:15:52,640
and that, you know,
it all comes together
318
00:15:52,640 --> 00:15:54,480
to some cracking tostadas.
319
00:15:54,480 --> 00:15:57,920
CATH: I can smell that crab,
Brentles. Yum!
320
00:15:57,920 --> 00:15:59,720
Get it together, guys!
Only one minute to go!
321
00:15:59,720 --> 00:16:00,920
Come on!
Come on!
322
00:16:00,920 --> 00:16:02,200
RHIANNON: Come on!
323
00:16:02,200 --> 00:16:05,240
CATH: Oh, that's awesome, Theo.
324
00:16:05,240 --> 00:16:06,960
I'm really happy with this dish.
325
00:16:06,960 --> 00:16:11,920
I have my tempura betel leaves.
They look crispy. They look nice.
326
00:16:11,920 --> 00:16:13,600
Got my kangaroo.
327
00:16:13,600 --> 00:16:17,520
Swoosh of Greek yoghurt on the side
for a bit of that acidity.
328
00:16:18,520 --> 00:16:20,760
Lather my sauce on top.
329
00:16:20,760 --> 00:16:22,800
And the fried anchovies.
330
00:16:22,800 --> 00:16:25,600
I want it to be, like, you know,
if you're on another table,
331
00:16:25,600 --> 00:16:29,360
two tables over, you turn around
and you hear that crunch
332
00:16:29,360 --> 00:16:31,800
and you go, "Ooh, what are
they having? I want that!"
333
00:16:31,800 --> 00:16:35,520
(BELLOWS) 30 seconds!
334
00:16:35,520 --> 00:16:37,480
(CATH AND RHIANNON CLAP)
335
00:16:37,480 --> 00:16:39,960
Come on! 30 seconds!
30 seconds!
336
00:16:39,960 --> 00:16:41,880
Come on! Go, Mal!
337
00:16:41,880 --> 00:16:44,360
On the plates, come on!
338
00:16:46,960 --> 00:16:48,800
Here it is!
339
00:16:48,800 --> 00:16:50,120
10...
340
00:16:50,120 --> 00:16:52,160
ALL: 9, 8,
341
00:16:52,160 --> 00:16:54,400
7, 6,
342
00:16:54,400 --> 00:16:57,760
5, 4, 3,
343
00:16:57,760 --> 00:16:59,720
2, 1!
344
00:16:59,720 --> 00:17:01,080
That's it!
(CHEERING)
345
00:17:01,080 --> 00:17:02,640
CATH: Well done, guys!
346
00:17:02,640 --> 00:17:04,920
Good job, Brent.
Bloody hell.
347
00:17:04,920 --> 00:17:07,480
Whoo!
Whoo-hoo! Good job!
348
00:17:07,480 --> 00:17:09,440
Well done! Nice.
349
00:17:09,440 --> 00:17:10,960
How'd you go?
Yeah, really good.
350
00:17:10,960 --> 00:17:13,600
Oh, my God, that looks amazing!
Yeah, really good.
351
00:17:18,280 --> 00:17:20,120
ANDY: In round 1 of immunity day,
352
00:17:20,120 --> 00:17:24,440
you had to bring us a delicious dish
with a sound effect to go.
353
00:17:24,440 --> 00:17:26,880
If you do that,
you'll be playing in the second round
354
00:17:26,880 --> 00:17:29,240
for the last pin
remaining of the season.
355
00:17:29,240 --> 00:17:32,960
And the first dish we'd like to taste
belongs to...
356
00:17:32,960 --> 00:17:34,160
..Brent.
357
00:17:34,160 --> 00:17:36,920
(EXPECTANT MUSIC)
358
00:17:40,800 --> 00:17:42,400
BRENT: G'day.
359
00:17:44,640 --> 00:17:46,440
Righto, Brent. What did you cook?
360
00:17:46,440 --> 00:17:50,560
Chilli crab tostadas
with a lychee orange salsa.
361
00:17:52,720 --> 00:17:55,360
So a big part of it is the crunch
on the tostadas?
362
00:17:55,360 --> 00:17:57,040
Yep.
363
00:17:57,040 --> 00:18:00,680
BRENT: You know, I need this dish
to scream 'sound'.
364
00:18:00,680 --> 00:18:03,400
I want some really crunchy tostadas.
365
00:18:04,480 --> 00:18:07,040
They absolutely cannot be soggy.
366
00:18:07,040 --> 00:18:10,760
I really wanna win and get myself
into the immunity cook.
367
00:18:10,760 --> 00:18:12,760
(TENSE MUSIC)
368
00:18:15,200 --> 00:18:16,640
You ready?
(CHUCKLES) Yeah.
369
00:18:16,640 --> 00:18:18,960
(SUSPENSEFUL MUSIC)
370
00:18:32,600 --> 00:18:33,760
BRENT: Yep.
371
00:18:33,760 --> 00:18:36,040
(SUSPENSEFUL MUSIC)
372
00:18:38,080 --> 00:18:39,560
You ready?
(CHUCKLES) Yeah.
373
00:18:43,000 --> 00:18:44,760
(CRUNCH!)
374
00:18:46,520 --> 00:18:48,160
Oh, that's great.
375
00:18:48,160 --> 00:18:49,360
(CRUNCH!)
376
00:18:49,360 --> 00:18:51,760
(LAUGHS)
377
00:18:54,400 --> 00:18:56,440
(CRUNCH!)
378
00:18:56,440 --> 00:18:59,200
Keep the headphones in. Too loud.
(CATH AND RHIANNON LAUGH)
379
00:18:59,200 --> 00:19:01,240
(CRUNCH!)
380
00:19:02,760 --> 00:19:05,280
Brent, big crunch, which is nice.
381
00:19:05,280 --> 00:19:09,280
The tostadas, I was worried
'cause crab, obviously, juicy,
382
00:19:09,280 --> 00:19:12,640
the chilli curry on there,
could have dampened that a fair bit.
383
00:19:12,640 --> 00:19:15,360
But it was nice and crunchy,
nevertheless.
384
00:19:15,360 --> 00:19:17,640
I liked the flavours
that were going on,
385
00:19:17,640 --> 00:19:22,880
although not as punchy and as big
as Brent normally brings.
386
00:19:22,880 --> 00:19:25,240
So, because I know how you cook
387
00:19:25,240 --> 00:19:27,160
and because you normally
bring the flavour,
388
00:19:27,160 --> 00:19:28,880
I was kinda left
a little disappointed
389
00:19:28,880 --> 00:19:30,960
even though
there were nice flavours.
390
00:19:30,960 --> 00:19:34,000
Actually, I know one of the secrets
to a good chilli crab
391
00:19:34,000 --> 00:19:35,880
is actually Heinz ketchup
in a lot of them.
392
00:19:35,880 --> 00:19:37,480
'Cause it gives the body as well...
Yeah.
393
00:19:37,480 --> 00:19:38,800
..and that sweet and sour.
Yep.
394
00:19:38,800 --> 00:19:40,640
But I thought it was
a really good effort,
395
00:19:40,640 --> 00:19:43,440
so that's why there's a smile
on my face.
396
00:19:43,440 --> 00:19:45,120
Well done, Brent.
Thanks, Brent.
397
00:19:45,120 --> 00:19:48,920
(UPLIFTING PIANO MUSIC)
398
00:19:48,920 --> 00:19:51,720
The next dish we'd like to taste
belongs to Malissa!
399
00:19:51,720 --> 00:19:53,440
CATH: Go, Mal!
400
00:19:53,440 --> 00:19:56,280
MALISSA: I'm up against the crack,
the sizzle and the crunch,
401
00:19:56,280 --> 00:19:57,800
and today I'm bringing the pop.
402
00:19:57,800 --> 00:19:59,840
There you go.
403
00:20:02,040 --> 00:20:03,680
OK, Malissa, what have you cooked?
404
00:20:03,680 --> 00:20:07,000
I have made popping candy
frozen mousse
405
00:20:07,000 --> 00:20:08,920
with a tuile and some roasted figs.
406
00:20:11,000 --> 00:20:12,000
MALISSA: Ooh!
407
00:20:16,200 --> 00:20:17,880
Is it gonna snap?
408
00:20:17,880 --> 00:20:18,880
Yep.
409
00:20:18,880 --> 00:20:20,640
(SNAP!)
410
00:20:20,640 --> 00:20:22,400
(LAUGHS) It snapped!
411
00:20:23,400 --> 00:20:24,720
It's crunchy.
412
00:20:24,720 --> 00:20:26,520
(CRUNCH!)
413
00:20:26,520 --> 00:20:28,360
There you go!
414
00:20:35,880 --> 00:20:38,280
(POPPING CANDY POPS)
415
00:20:38,280 --> 00:20:40,880
(MALISSA LAUGHS)
(SHANNON CHUCKLES)
416
00:20:43,920 --> 00:20:47,080
There's no question, today was the
day to pull a packet out of there...
417
00:20:47,080 --> 00:20:49,600
Yes.
..and use the Pop Rocks.
418
00:20:49,600 --> 00:20:53,520
I mean, they make us all laugh
and smile and have fun.
419
00:20:53,520 --> 00:20:56,840
It was a great find.
You absolutely smashed the brief.
420
00:20:56,840 --> 00:20:59,680
Um, and the technique was great too.
421
00:20:59,680 --> 00:21:01,520
Beautiful, silky frozen mousse.
422
00:21:01,520 --> 00:21:04,960
Um, the tuile.
Beautiful caramelisation.
423
00:21:04,960 --> 00:21:07,280
The figs were nice.
Yeah.
424
00:21:07,280 --> 00:21:08,920
Your challenge today...
Yeah.
425
00:21:08,920 --> 00:21:11,760
..was going to be
balancing this dish.
426
00:21:11,760 --> 00:21:12,760
Yeah.
427
00:21:12,760 --> 00:21:16,320
'Cause the Pop Rocks are SO sweet!
Yeah.
428
00:21:16,320 --> 00:21:20,960
I just don't think it was super
delicious 'cause it wasn't balanced.
429
00:21:20,960 --> 00:21:22,680
MELISSA: Yeah, the Pop Rocks have
430
00:21:22,680 --> 00:21:26,160
that artificial tutti-frutti
candy kind of flavour.
431
00:21:26,160 --> 00:21:28,520
I've still got little pops
going on in my mouth.
432
00:21:28,520 --> 00:21:32,080
It's good but I think that you could
have done just a little bit more.
433
00:21:32,080 --> 00:21:33,760
OK.
Well done, though.
434
00:21:33,760 --> 00:21:35,800
Thank you. Thanks, guys.
Nice one, Malissa.
435
00:21:38,680 --> 00:21:40,400
Next up it's Declan!
436
00:21:40,400 --> 00:21:42,640
RHIANNON: Whoo!
(APPLAUSE)
437
00:21:42,640 --> 00:21:45,200
DECLAN: An immense amount
of pressure right now.
438
00:21:45,200 --> 00:21:46,840
The moment of truth.
439
00:21:46,840 --> 00:21:49,320
I really want to hear
a beautiful sizzle.
440
00:21:50,320 --> 00:21:51,800
(PLATE SIZZLES)
SHANNON: Whoo!
441
00:21:51,800 --> 00:21:54,200
RHIANNON: Oh!
CATH: Go, Declan.
442
00:21:54,200 --> 00:21:56,840
Quickly get it over to the mic!
CATH: Go, Declan!
443
00:22:02,040 --> 00:22:04,240
(PLATE SIZZLES LOUDLY)
444
00:22:04,240 --> 00:22:05,920
(SHANNON LAUGHS)
445
00:22:06,920 --> 00:22:08,440
MALISSA: Go, Declan!
(APPLAUSE)
446
00:22:11,280 --> 00:22:13,080
MELISSA: Declan,
what have you made us today?
447
00:22:13,080 --> 00:22:14,560
Sizzling pepper steak.
448
00:22:33,320 --> 00:22:36,320
ANDY: Declan, the concept was great.
It worked really well.
449
00:22:36,320 --> 00:22:38,720
But now, in the top 6,
450
00:22:38,720 --> 00:22:41,400
you've got to take the concept
of hitting the brief,
451
00:22:41,400 --> 00:22:42,880
which is the sizzle plate,
452
00:22:42,880 --> 00:22:45,400
and go,
"How do I make the judges go,
453
00:22:45,400 --> 00:22:47,760
"'Ohh, yeah,
I see what he did there!'"
454
00:22:47,760 --> 00:22:49,200
Thank you very much.
455
00:22:49,200 --> 00:22:50,680
We want you to really elevate it
456
00:22:50,680 --> 00:22:53,080
and show us the elegance
that you can produce on a plate.
457
00:22:53,080 --> 00:22:54,080
Yeah.
458
00:22:54,080 --> 00:22:56,240
SHANNON: Declan, I like the idea
of the theatre.
459
00:22:56,240 --> 00:22:57,800
But it just didn't come together.
Yep.
460
00:22:57,800 --> 00:23:01,640
But you're gonna still be a better
chef out of hearing this feedback.
461
00:23:01,640 --> 00:23:03,720
Yep. You'll see it. Thank you.
JOCK: Well done.
462
00:23:07,120 --> 00:23:09,320
Next up, Theo!
463
00:23:09,320 --> 00:23:11,000
MALISSA: Go, Theo!
464
00:23:11,000 --> 00:23:13,480
THEO: I hope that the betel leaves
have that absolute crunch
465
00:23:13,480 --> 00:23:14,800
that is so loud,
466
00:23:14,800 --> 00:23:17,080
like a glass-shattering crunch,
you know.
467
00:23:17,080 --> 00:23:18,520
I hope the judges love it.
468
00:23:21,440 --> 00:23:23,120
Theo, what have you brought us,
mate?
469
00:23:24,120 --> 00:23:25,800
Crispy betel leaf kangaroo.
470
00:23:27,400 --> 00:23:29,240
Yeah, go to the crunch booth.
471
00:23:31,000 --> 00:23:33,160
You ready?
Yeah.
472
00:23:36,440 --> 00:23:38,720
(CRUNCH!)
Ooh!
473
00:23:42,480 --> 00:23:44,000
I'm happy with that.
474
00:23:44,000 --> 00:23:46,120
ANDY: It's crispy.
(LAUGHS)
475
00:23:46,120 --> 00:23:47,240
Thanks, Gracie.
476
00:23:48,360 --> 00:23:54,000
(CRUNCH!)
477
00:23:55,640 --> 00:23:59,120
Theo, it was so good!
Oh!
478
00:23:59,120 --> 00:24:02,160
Like, that could be one of the
tastiest things we've had all year!
479
00:24:02,160 --> 00:24:03,480
RHIANNON AND CATH: Ohhh!
480
00:24:03,480 --> 00:24:06,680
First of all, that tempura batter,
it was crispy, crunchy,
481
00:24:06,680 --> 00:24:11,320
with the kangaroo, the rub,
and then the crispy anchovies on top.
482
00:24:11,320 --> 00:24:13,960
Burnt spring onions in the salsa?
Burnt spring onions, yeah.
483
00:24:13,960 --> 00:24:17,400
Like, your brain is working
at a totally different level now.
484
00:24:17,400 --> 00:24:20,120
You come up with really
creative, great concepts
485
00:24:20,120 --> 00:24:23,600
and then you're executing them
to an absolute tee.
486
00:24:23,600 --> 00:24:25,880
You said today was gonna be your day.
487
00:24:25,880 --> 00:24:29,440
You did your little flex. It was
a massive flex, mate. Well done.
488
00:24:29,440 --> 00:24:31,560
Thank you. Thanks very much.
489
00:24:31,560 --> 00:24:34,880
Theo... (CLEARS THROAT)
I can't even speak, it's so good.
490
00:24:34,880 --> 00:24:36,840
You certainly brought the noise
with this dish.
491
00:24:36,840 --> 00:24:40,000
Uh, not in the least
because it made a great sound,
492
00:24:40,000 --> 00:24:43,400
but it was just
such a cracking concept.
493
00:24:43,400 --> 00:24:47,200
SHANNON: You can actually see
the interior of the betel leaf.
494
00:24:47,200 --> 00:24:49,960
Like that, you know,
batter's really good.
495
00:24:49,960 --> 00:24:52,000
So, you nailed it.
496
00:24:52,000 --> 00:24:54,160
Theo, I've got a sound
for you, mate.
497
00:24:55,560 --> 00:24:57,640
CATH: Yeah!
498
00:24:57,640 --> 00:24:59,800
(CHEERING)
499
00:24:59,800 --> 00:25:01,680
That's the best sound
I've heard all day.
500
00:25:01,680 --> 00:25:03,360
One, crunchy.
501
00:25:03,360 --> 00:25:06,000
And two, you cooked
the kangaroo perfectly,
502
00:25:06,000 --> 00:25:08,920
which makes me happy, happy, happy.
503
00:25:08,920 --> 00:25:10,160
Well done.
Thank you.
504
00:25:10,160 --> 00:25:11,920
(CHEERING)
CATH: Well done, buddy!
505
00:25:11,920 --> 00:25:13,520
RHIANNON: You smashed it!
506
00:25:14,520 --> 00:25:16,280
(BIRDSONG)
507
00:25:17,880 --> 00:25:21,200
(SUSPENSEFUL MUSIC)
(MALISSA CHUCKLES) Oh.
508
00:25:21,200 --> 00:25:23,440
Oh, an announcement? (CHUCKLES)
509
00:25:23,440 --> 00:25:27,400
So, the winner of round 1 who also
will be playing for a pin in round 2,
510
00:25:27,400 --> 00:25:30,400
but, more importantly,
is the first member of our top 5...
511
00:25:32,000 --> 00:25:33,160
..Theo!
512
00:25:33,160 --> 00:25:35,000
(CHEERING)
THEO: I've got it!
513
00:25:35,000 --> 00:25:37,720
MALISSA: Well done!
514
00:25:37,720 --> 00:25:40,120
CATH: Wow!
MALISSA: So good!
515
00:25:40,120 --> 00:25:41,680
THEO: So, right now,
516
00:25:41,680 --> 00:25:44,760
my mind is on the chef
that walks through those doors.
517
00:25:44,760 --> 00:25:48,240
I want to redeem myself
from last time and win this one.
518
00:26:03,680 --> 00:26:09,200
And you'd better believe we are
pulling out the big guns. (LAUGHS)
519
00:26:09,200 --> 00:26:12,960
He is one of the country's
masters of Japanese cuisine.
520
00:26:14,960 --> 00:26:18,480
Trained by THE Nobu Matsuhisa
himself,
521
00:26:18,480 --> 00:26:21,960
he went on to run Nobu restaurants
around the world.
522
00:26:23,320 --> 00:26:27,640
Now, with three award-winning
restaurants of his own,
523
00:26:27,640 --> 00:26:30,760
he's making waves
around Australia too.
524
00:26:30,760 --> 00:26:36,440
Please welcome executive chef
of Sokyo, Kiyomi, and Sempai Ramen,
525
00:26:36,440 --> 00:26:38,840
it's Chase Kojima!
526
00:26:38,840 --> 00:26:42,520
(WILD CHEERING)
527
00:26:45,120 --> 00:26:47,720
THEO: Oh, my God! Chase Kojima.
528
00:26:47,720 --> 00:26:50,040
It really is intimidating
529
00:26:50,040 --> 00:26:52,600
that I'm gonna be cooking against
a master of Japanese cuisine.
530
00:26:52,600 --> 00:26:53,640
CONTESTANT: Whoo!
531
00:26:53,640 --> 00:26:56,560
Normally, the chefs come in
with their chef whites
532
00:26:56,560 --> 00:26:58,520
and he's got a shirt undone.
533
00:26:58,520 --> 00:27:00,920
(WHISTLES)
534
00:27:00,920 --> 00:27:02,320
Hoo-hoo-hoo!
535
00:27:03,320 --> 00:27:05,240
Whoo-hoo! Whoo!
536
00:27:05,240 --> 00:27:06,680
He's super-chill.
537
00:27:08,360 --> 00:27:10,880
How are you doing?
Good to see you. Theo.
538
00:27:10,880 --> 00:27:12,680
Nice to see you.
539
00:27:12,680 --> 00:27:15,720
Chase, welcome to the MasterChef
kitchen. How are you, mate?
540
00:27:15,720 --> 00:27:18,400
Man, this is really, really exciting.
541
00:27:18,400 --> 00:27:19,880
It's crazy.
542
00:27:19,880 --> 00:27:23,240
Mate, we're very excited to have you
in the MasterChef kitchen.
543
00:27:23,240 --> 00:27:25,800
Three restaurants, mate.
How are you juggling that?
544
00:27:26,840 --> 00:27:29,520
You guys all know.
It's really, really hard.
545
00:27:29,520 --> 00:27:30,680
Yeah.
546
00:27:30,680 --> 00:27:32,760
You have to love it.
547
00:27:32,760 --> 00:27:33,880
Amazing.
548
00:27:33,880 --> 00:27:38,360
And, you know, take it from me,
Theo, this guy does not stand still.
549
00:27:38,360 --> 00:27:40,000
Great.
550
00:27:40,000 --> 00:27:41,720
I'm sure it's gonna be
no different today.
551
00:27:41,720 --> 00:27:42,880
(LAUGHTER)
552
00:27:46,760 --> 00:27:50,560
Alright. Let's address the elephant
in the room, shall we?
553
00:27:50,560 --> 00:27:52,200
ANDY: Yeah, let's do it!
MELISSA: Yeah.
554
00:27:54,840 --> 00:27:57,240
There are two choices today.
555
00:27:58,400 --> 00:28:03,360
One of you will be cooking
with this huge pantry.
556
00:28:04,400 --> 00:28:09,160
But only have access
to a small selection of equipment
557
00:28:09,160 --> 00:28:10,680
just behind Andy there.
558
00:28:10,680 --> 00:28:15,280
The other will get
this very modest pantry,
559
00:28:15,280 --> 00:28:18,400
but will have all this equipment
to play with.
560
00:28:19,400 --> 00:28:22,480
So the question is,
what do you value more -
561
00:28:22,480 --> 00:28:25,360
ingredients or equipment?
562
00:28:27,560 --> 00:28:29,160
THEO: There's a lot
running through my mind.
563
00:28:29,160 --> 00:28:30,800
You can do a lot with equipment,
564
00:28:30,800 --> 00:28:33,640
but you can do so much more
with ingredients,
565
00:28:33,640 --> 00:28:35,720
and I love, you know, fresh produce.
566
00:28:35,720 --> 00:28:39,120
Theo, you know how it rolls.
567
00:28:39,120 --> 00:28:41,760
You've got the first choice
and a head start.
568
00:28:41,760 --> 00:28:44,600
You've got 75 minutes on your clock.
569
00:28:46,600 --> 00:28:50,040
Chase, you'll have
whatever Theo doesn't pick
570
00:28:50,040 --> 00:28:52,000
and just 60 minutes to cook with.
571
00:28:53,200 --> 00:28:56,360
We'll taste both of your dishes blind
and score them out of 30.
572
00:28:57,680 --> 00:29:02,920
Theo, if you score higher than Chase,
you win that final immunity pin.
573
00:29:04,000 --> 00:29:06,120
Just don't do too good. (LAUGHS)
(MALISSA LAUGHS)
574
00:29:06,120 --> 00:29:09,000
Chase, you won't know
what you're cooking with
575
00:29:09,000 --> 00:29:10,880
until you actually start.
576
00:29:12,480 --> 00:29:15,200
So that means you're heading on out.
We'll see you soon.
577
00:29:15,200 --> 00:29:16,480
Soz.
(LAUGHS)
578
00:29:16,480 --> 00:29:18,400
(APPLAUSE)
579
00:29:24,680 --> 00:29:28,960
Shannon, like always, we're
leaving you to it, so good luck.
580
00:29:28,960 --> 00:29:31,000
See you later.
Thanks.
581
00:29:31,000 --> 00:29:33,200
Come on, mate.
(APPLAUSE)
582
00:29:33,200 --> 00:29:35,320
Can you do it?
Yeah.
583
00:29:35,320 --> 00:29:38,160
You didn't do it the first time.
Make sure you win this time.
584
00:29:40,040 --> 00:29:42,360
OK, Theo, what's it gonna be?
585
00:29:42,360 --> 00:29:44,560
Big pantry, little equipment?
586
00:29:44,560 --> 00:29:47,280
Or small pantry, big equipment?
587
00:29:47,280 --> 00:29:49,080
Look, I think...
588
00:29:49,080 --> 00:29:51,840
I think I'm gonna go with
the big pantry, small equipment.
589
00:29:51,840 --> 00:29:53,800
I think there's a lot
to work with there.
590
00:29:53,800 --> 00:29:55,800
Makes sense.
DECLAN: Yeah, Theo!
591
00:29:55,800 --> 00:29:58,360
Yes, good choice.
It's a good choice, Theo.
592
00:29:58,360 --> 00:30:01,080
You do need to give yourself
the best chance you can have.
593
00:30:01,080 --> 00:30:02,920
So I'm being so strategic.
594
00:30:02,920 --> 00:30:04,760
I'm hoping that this pantry
595
00:30:04,760 --> 00:30:06,880
with quite a substantial amount
of ingredients
596
00:30:06,880 --> 00:30:08,760
is gonna give me an advantage.
597
00:30:08,760 --> 00:30:10,120
Go with your instinct.
598
00:30:10,120 --> 00:30:13,280
And then Chase doesn't have much
to work with on the other side.
599
00:30:13,280 --> 00:30:15,080
Good luck, Theo.
600
00:30:15,080 --> 00:30:16,680
Your 75 minutes starts...
601
00:30:18,200 --> 00:30:19,600
..now!
(CHEERING)
602
00:30:19,600 --> 00:30:21,080
CATH: Let's go, Theo!
603
00:30:21,080 --> 00:30:22,640
BRENT: Go, Theo.
DECLAN: Go on, mate.
604
00:30:22,640 --> 00:30:24,240
Let's go, Theo!
605
00:30:24,240 --> 00:30:26,440
I'm thinking
I'm gonna do pork fillet.
606
00:30:26,440 --> 00:30:30,800
Um, and then I'm gonna do
a Mexican sauce,
607
00:30:30,800 --> 00:30:32,440
like, with these dried chillis.
608
00:30:32,440 --> 00:30:36,880
And then some sort of fresh, uh,
salad to go along with that.
609
00:30:36,880 --> 00:30:39,600
I'm going with the flavours
of Mexico.
610
00:30:39,600 --> 00:30:44,280
So, pork with a Mexican hot sauce
and a salsa.
611
00:30:44,280 --> 00:30:46,000
You know, I chose this big pantry
612
00:30:46,000 --> 00:30:48,080
'cause there's
so many good ingredients
613
00:30:48,080 --> 00:30:50,000
and I want to use them all.
614
00:30:50,000 --> 00:30:52,400
What do you want me to grab?
I can help you out.
615
00:30:52,400 --> 00:30:55,280
Um...spices.
(SUSPENSEFUL MUSIC)
616
00:30:55,280 --> 00:30:57,400
I'm just gonna take
this whole thing. Why not?
617
00:30:57,400 --> 00:30:59,320
Well, it's all yours.
Yeah. Then I'll come over...
618
00:30:59,320 --> 00:31:00,960
Chase is certainly not getting
any of that.
619
00:31:00,960 --> 00:31:02,440
DECLAN: Go, Theo!
620
00:31:02,440 --> 00:31:04,400
CATH: Good luck, Theo!
Come on, buddy!
621
00:31:04,400 --> 00:31:07,040
First thing that I need to do
is start working on my sauce.
622
00:31:07,040 --> 00:31:11,600
So I need my chillis in there,
I need some tomato, onion, garlic.
623
00:31:11,600 --> 00:31:12,880
All these spices.
624
00:31:12,880 --> 00:31:14,880
And that needs to be cooking
for a while
625
00:31:14,880 --> 00:31:19,120
because Mexican cuisine is known
for really bold flavours.
626
00:31:19,120 --> 00:31:20,320
Nice, Theo!
627
00:31:20,320 --> 00:31:23,520
Is there any ground cumin? There's
cumin seeds, but there's no...
628
00:31:23,520 --> 00:31:25,320
Just grind them up
with a mortar and pestle.
629
00:31:25,320 --> 00:31:27,600
I don't have a mortar and pestle.
You don't have them?
630
00:31:27,600 --> 00:31:30,240
Not having much equipment,
yeah, it's difficult. It's, um...
631
00:31:30,240 --> 00:31:32,480
You just got to really
get a bit creative.
632
00:31:34,600 --> 00:31:37,760
It's like everything
is just taking a little bit longer.
633
00:31:37,760 --> 00:31:39,880
Yeah, it's become apparent
that the pantry
634
00:31:39,880 --> 00:31:42,520
with a small amount of equipment is
really starting to come into play.
635
00:31:42,520 --> 00:31:44,680
RHIANNON:
Nearly up to 60 minutes, mate.
636
00:31:44,680 --> 00:31:46,400
Nearly up to 60 already?
637
00:31:46,400 --> 00:31:47,680
DECLAN: Yeah.
MALISSA: Yeah, close.
638
00:31:47,680 --> 00:31:50,280
RHIANNON: You're about 3 off 60.
Goes fast, eh?
639
00:31:50,280 --> 00:31:52,040
I'm just going flat stick.
640
00:31:52,040 --> 00:31:55,400
You know, redemption. I lost
last time. I want to win this time!
641
00:31:57,800 --> 00:31:59,520
(TENSE MUSIC)
642
00:32:01,800 --> 00:32:03,640
(BARN DOOR OPENS)
Yep!
643
00:32:04,920 --> 00:32:06,240
Hi!
Chase.
644
00:32:06,240 --> 00:32:09,240
Can I go out now?
Let's go. Come on, mate, follow me.
645
00:32:09,240 --> 00:32:12,320
Yeah.
(CONTESTANTS CHEER)
646
00:32:12,320 --> 00:32:13,840
MALISSA: Alright. Come on, Theo.
647
00:32:13,840 --> 00:32:16,040
RHIANNON: He's coming after you now.
That's alright.
648
00:32:16,040 --> 00:32:17,880
It smells pretty good already.
649
00:32:17,880 --> 00:32:20,920
Does Chase look like he's...
BRENT: Just keep cooking.
650
00:32:20,920 --> 00:32:22,360
(CHUCKLES)
651
00:32:22,360 --> 00:32:25,600
Chase, Theo chose this pantry.
652
00:32:25,600 --> 00:32:27,640
The large pantry.
(GANTRY CONTESTANTS LAUGH)
653
00:32:27,640 --> 00:32:29,000
So this is your pantry.
654
00:32:31,520 --> 00:32:33,560
But all this equipment.
655
00:32:34,560 --> 00:32:36,800
And...your time starts now!
656
00:32:36,800 --> 00:32:39,800
60 minutes.
(GANTRY CONTESTANTS CHEER)
657
00:32:39,800 --> 00:32:41,920
I'm not surprised
Theo made this decision.
658
00:32:41,920 --> 00:32:45,000
But I'm not worried about
the equipment right now.
659
00:32:45,000 --> 00:32:47,280
I just wanna see
what I'm gonna cook and how.
660
00:32:47,280 --> 00:32:48,760
What are you thinking?
661
00:32:48,760 --> 00:32:50,880
You've got bonito,
you've got some Moreton Bay bugs...
662
00:32:50,880 --> 00:32:51,920
Yeah, yeah, yeah.
663
00:32:51,920 --> 00:32:54,320
I'll take all this, for sure.
Eggs.
664
00:32:54,320 --> 00:32:56,360
Oh, kombu! Nice.
Yeah.
665
00:32:56,360 --> 00:32:59,320
It's almost like
when you're in development mode.
666
00:32:59,320 --> 00:33:01,000
If you're lucky, it's gonna be good.
667
00:33:01,000 --> 00:33:02,880
If you're not lucky,
it's not gonna be good.
668
00:33:02,880 --> 00:33:05,040
Wow. That bonito is beautiful.
669
00:33:05,040 --> 00:33:06,880
Talk to me. What are you gonna make?
670
00:33:06,880 --> 00:33:10,480
I really want to showcase
my seafood skills,
671
00:33:10,480 --> 00:33:13,480
so definitely doing some bonito
tataki-style.
672
00:33:13,480 --> 00:33:16,120
And then the Moreton Bay bug,
I'll probably do a tempura
673
00:33:16,120 --> 00:33:18,680
and maybe a vinaigrette, I think.
674
00:33:18,680 --> 00:33:20,600
You need anything, give me a shout.
Thank you!
675
00:33:20,600 --> 00:33:25,160
So, the dish that I'm going for
is basically surf and surf.
676
00:33:25,160 --> 00:33:27,120
Seafood and seafood.
677
00:33:27,120 --> 00:33:30,680
So, the first thing, the bonito,
I'm gonna just sear it.
678
00:33:30,680 --> 00:33:34,520
And then the Moreton Bay bug,
I have eggs and I have flour
679
00:33:34,520 --> 00:33:36,720
so that I can definitely make
tempura batter.
680
00:33:36,720 --> 00:33:40,840
But I don't have all the ingredients
to make as best as possible.
681
00:33:40,840 --> 00:33:44,400
DECLAN: Nice, Chase.
Check your flames as well.
682
00:33:44,400 --> 00:33:47,880
Thank you. I'll give you a discount
when you come to my restaurant.
683
00:33:47,880 --> 00:33:49,200
(BOTH LAUGH)
684
00:33:49,200 --> 00:33:51,400
THEO: Uh, Chase has started
685
00:33:51,400 --> 00:33:55,120
and I just need to make sure
my sauce has a lot of body in it,
686
00:33:55,120 --> 00:33:56,960
which I'm trying to impart now.
687
00:33:56,960 --> 00:34:00,240
And then I'll move on to my pork
and do my salsa.
688
00:34:00,240 --> 00:34:02,520
Now, take me through the pork
as you're working, please.
689
00:34:02,520 --> 00:34:04,160
Yep. I don't have a hibachi.
690
00:34:04,160 --> 00:34:07,520
So I'm thinking searing on a pan.
Yep. OK.
691
00:34:10,760 --> 00:34:12,040
Chase.
Yes, sir.
692
00:34:13,040 --> 00:34:16,680
If there was one ingredient on
that big pantry that you could have,
693
00:34:16,680 --> 00:34:18,120
what would it be?
694
00:34:18,120 --> 00:34:20,960
Oh, finger lime would be fantastic!
695
00:34:20,960 --> 00:34:22,680
Yeah? Yeah?
That would be amazing.
696
00:34:22,680 --> 00:34:24,880
OK. I'll be back. Hang on.
Yeah?
697
00:34:29,640 --> 00:34:32,560
Chase, Theo.
698
00:34:32,560 --> 00:34:35,560
Theo, you really want
an hibachi grill.
699
00:34:36,560 --> 00:34:39,360
Chase, you really want finger limes.
700
00:34:40,520 --> 00:34:44,600
How about...I let you do a swap?
701
00:34:47,400 --> 00:34:49,120
Oh! I love it!
702
00:34:49,120 --> 00:34:51,520
Would you both agree?
Sounds good to me.
703
00:34:51,520 --> 00:34:52,720
Yeah?
Yep
704
00:34:52,720 --> 00:34:53,720
Chase?
705
00:34:56,240 --> 00:34:58,120
RHIANNON: No deal!
CATH: Oh! No deal! No deal!
706
00:34:58,120 --> 00:34:59,120
MALISSA: No deal.
707
00:34:59,120 --> 00:35:00,680
No deal?
708
00:35:00,680 --> 00:35:01,800
Wow!
709
00:35:01,800 --> 00:35:04,080
(CONTESTANTS LAUGH)
710
00:35:06,480 --> 00:35:08,480
What do you think about that, Theo?
711
00:35:08,480 --> 00:35:10,760
Yeah, now he's got a fight
on his hands.
712
00:35:10,760 --> 00:35:12,800
More motivation now, buddy!
(LAUGHS) Come on, Theo!
713
00:35:12,800 --> 00:35:15,360
That's fine, that's fine.
(CONTESTANTS LAUGH)
714
00:35:15,360 --> 00:35:17,360
OK, the gloves are off.
715
00:35:17,360 --> 00:35:19,040
Gloves are off 100%.
716
00:35:25,800 --> 00:35:31,840
NARRATOR: In the mood to cook?
717
00:35:31,840 --> 00:35:33,520
on 10 play.
718
00:35:36,840 --> 00:35:41,200
Theo, Chase, all bets -
or should I say deals? - are off.
719
00:35:41,200 --> 00:35:44,720
It's now a fight to the finish.
There's 30 minutes to go.
720
00:35:44,720 --> 00:35:48,040
(CONTESTANTS CHEER AND APPLAUD)
MALISSA: Come on, Chase!
721
00:35:48,040 --> 00:35:50,520
CATH: Come on! Come on, Theo!
722
00:35:50,520 --> 00:35:52,200
Come on, mate.
723
00:35:52,200 --> 00:35:53,880
So, yeah, we were gonna do a swap.
724
00:35:53,880 --> 00:35:57,520
Uh, it would have been nice,
but it didn't end up happening.
725
00:35:57,520 --> 00:36:02,320
He's, um, sticking to this guns,
so now he's got to watch out.
726
00:36:02,320 --> 00:36:04,840
Old mate, Chase, shut me down.
727
00:36:04,840 --> 00:36:07,320
So this means that
I have to improvise.
728
00:36:07,320 --> 00:36:10,560
There's no hibachi,
so I have to cook this pork in a pan
729
00:36:10,560 --> 00:36:15,520
and I need to be really careful here
because it can dry out very easily.
730
00:36:15,520 --> 00:36:18,560
And I'm developing flavour
in my sauce.
731
00:36:18,560 --> 00:36:21,520
I need to make sure that it's bold,
it's got body.
732
00:36:21,520 --> 00:36:23,480
So I'm tasting,
I keep adding things,
733
00:36:23,480 --> 00:36:25,880
like citrus in the form of orange.
734
00:36:25,880 --> 00:36:28,040
I'm adding some more spices to it,
you know.
735
00:36:28,040 --> 00:36:30,880
I think I've added pretty much
all the spices that I had.
736
00:36:30,880 --> 00:36:33,840
So now I'm thinking about
just refining it a bit.
737
00:36:33,840 --> 00:36:35,360
BRENT: Just watch that, Theo.
738
00:36:37,360 --> 00:36:40,360
Theo, he's got determination
all over his face.
739
00:36:40,360 --> 00:36:43,480
I think he is hungry for it.
740
00:36:43,480 --> 00:36:45,320
But, you know, that sauce.
741
00:36:45,320 --> 00:36:47,960
I don't know
if the big pantry's gone to his head
742
00:36:47,960 --> 00:36:50,040
and he's thought, you know,
"I'll really use it all."
743
00:36:50,040 --> 00:36:52,840
But, obviously, you know,
with a lot more ingredients,
744
00:36:52,840 --> 00:36:55,160
you really need to be careful
of balancing it.
745
00:36:59,640 --> 00:37:02,440
What was that all about?
I was trying to negotiate.
746
00:37:02,440 --> 00:37:04,160
I was worried about you.
Oh! (LAUGHS)
747
00:37:04,160 --> 00:37:06,760
Trying to negotiate.
(LAUGHS)
748
00:37:06,760 --> 00:37:08,720
And then you... That was it. Done.
Yeah.
749
00:37:08,720 --> 00:37:12,080
So, what...what...
Are you worried about him?
750
00:37:12,080 --> 00:37:13,560
Worried about him?
Yeah.
751
00:37:13,560 --> 00:37:15,840
Um...honestly,
I think he has advantage.
752
00:37:16,920 --> 00:37:21,640
See, I don't have much ingredients
to produce flavour.
753
00:37:21,640 --> 00:37:25,760
So, I think I need to let the
flavour come out with the charcoal.
754
00:37:25,760 --> 00:37:28,800
And I don't want to give Theo
any advantage.
755
00:37:28,800 --> 00:37:32,160
Yep. Well, you've really inspired
him now. So, watch out, Chase.
756
00:37:32,160 --> 00:37:34,320
Come on, Theo! He feels threatened.
757
00:37:34,320 --> 00:37:36,600
CHASE: As much as I want
the finger lime,
758
00:37:36,600 --> 00:37:39,440
I couldn't lose my hibachi box.
759
00:37:39,440 --> 00:37:41,000
It's my cooking tool.
760
00:37:41,000 --> 00:37:44,400
But also because I have
such limited ingredients,
761
00:37:44,400 --> 00:37:46,680
it's my flavour element.
762
00:37:46,680 --> 00:37:48,320
Ooh!
763
00:37:48,320 --> 00:37:49,760
Ohhh!
764
00:37:49,760 --> 00:37:54,040
The best part about this is once
that fat drips onto the charcoal,
765
00:37:54,040 --> 00:37:57,240
it instantly burns
and then it will smoke itself.
766
00:37:57,240 --> 00:37:59,280
So you really get that true flavour.
767
00:37:59,280 --> 00:38:01,960
And also no finger limes.
768
00:38:01,960 --> 00:38:04,160
So I'm making
a passionfruit vinaigrette.
769
00:38:04,160 --> 00:38:06,360
Is passionfruit my first choice?
770
00:38:06,360 --> 00:38:08,240
Hmm. Maybe, maybe not.
771
00:38:08,240 --> 00:38:10,680
But it's gonna cut that fattiness
772
00:38:10,680 --> 00:38:13,280
and it's just gonna be
nice, balanced.
773
00:38:13,280 --> 00:38:16,800
Now I'm going to fry
the tempura Moreton Bay bug.
774
00:38:16,800 --> 00:38:19,640
Usually my tempura batter
is a bit thinner.
775
00:38:19,640 --> 00:38:22,280
But I'm gonna fry it
at super-high heat
776
00:38:22,280 --> 00:38:28,040
to try to crispy the outside
and hope for the best.
777
00:38:28,040 --> 00:38:29,520
SHANNON:
It's all coming together now.
778
00:38:29,520 --> 00:38:31,440
You've got less than
10 minutes to go!
779
00:38:31,440 --> 00:38:33,400
(CONTESTANTS CHEER)
You're in the home straight!
780
00:38:33,400 --> 00:38:36,240
RHIANNON: Come on! Come on, Chase!
Come on, Theo!
781
00:38:36,240 --> 00:38:38,280
DECLAN: Let's go, Chase!
782
00:38:38,280 --> 00:38:41,000
BRENT: Keep an eye on that pork.
THEO: Yeah.
783
00:38:41,000 --> 00:38:44,720
So I've got my pork.
It seems to be going really well.
784
00:38:44,720 --> 00:38:47,640
And as I'm building this salsa,
785
00:38:47,640 --> 00:38:49,240
I taste it.
786
00:38:50,600 --> 00:38:52,000
How's that, Theo?
Mmm.
787
00:38:52,000 --> 00:38:54,000
Tastes really good.
788
00:38:55,000 --> 00:38:57,200
And there's a lot of ingredients
in this sauce.
789
00:38:57,200 --> 00:38:58,800
I'm gonna pass this now.
790
00:38:58,800 --> 00:39:02,560
But I'm gonna strain it
so it's nice and, you know, refined.
791
00:39:02,560 --> 00:39:05,080
What are you looking for, Theo?
Is that the biggest, uh...
792
00:39:05,080 --> 00:39:06,520
Yeah. That's it.
Really?
793
00:39:06,520 --> 00:39:07,960
Yeah.
RHIANNON AND CATH: Yeah.
794
00:39:07,960 --> 00:39:09,760
Far out.
RHIANNON: Biggest strainer.
795
00:39:09,760 --> 00:39:11,720
(SIGHS) They don't make
this easy, eh?
796
00:39:11,720 --> 00:39:14,560
So, again, I'm running into a bit
of a problem with this equipment.
797
00:39:16,400 --> 00:39:18,440
God, this is gonna take forever.
798
00:39:18,440 --> 00:39:21,160
Because now I've only got
the smallest trainer.
799
00:39:21,160 --> 00:39:23,080
It's like for a teabag or something.
800
00:39:23,080 --> 00:39:25,320
RHIANNON: Get a spatula or spoon.
Just sort of push it...
801
00:39:25,320 --> 00:39:26,960
Yeah, it's not really...
802
00:39:28,640 --> 00:39:31,600
I've got no time for this.
Do you want that mashed?
803
00:39:31,600 --> 00:39:33,680
Yeah, maybe.
804
00:39:33,680 --> 00:39:36,360
Shout out to Shannon for the masher.
805
00:39:36,360 --> 00:39:38,240
(DRAMATIC MUSIC)
806
00:39:40,600 --> 00:39:43,160
Here's a masher.
Thank you.
807
00:39:44,160 --> 00:39:46,560
So, yeah, the pantry
with a small amount of equipment
808
00:39:46,560 --> 00:39:48,080
has made it really difficult today.
809
00:39:49,400 --> 00:39:51,320
Four minutes. Four minutes to go!
Come on!
810
00:39:51,320 --> 00:39:54,240
Four minutes to go, Chase!
Four minutes!
811
00:39:54,240 --> 00:39:56,160
Push!
812
00:39:56,160 --> 00:39:58,200
MALISSA: Yeah, come on, guys!
Four minutes to go!
813
00:39:58,200 --> 00:39:59,680
THEO: Yep.
DECLAN: Nice, Theo.
814
00:39:59,680 --> 00:40:02,160
CATH: Yeah, come on, Theo!
Beautiful! Oh! Beautiful!
815
00:40:02,160 --> 00:40:04,080
That is so nice.
816
00:40:04,080 --> 00:40:06,160
Four minutes.
817
00:40:06,160 --> 00:40:07,480
So, everything's cooked now.
818
00:40:07,480 --> 00:40:10,320
My bonito, it looks really well.
819
00:40:10,320 --> 00:40:11,840
RHIANNON: Nice, Chase.
820
00:40:11,840 --> 00:40:14,760
The gamble was
Moreton Bay bug tempura.
821
00:40:14,760 --> 00:40:17,600
Just not having
the perfect ingredient.
822
00:40:19,440 --> 00:40:22,360
Worried about anything right now?
823
00:40:22,360 --> 00:40:25,320
Oh, I want to...
I want to finish. Ha!
824
00:40:25,320 --> 00:40:30,120
The tempura isn't...
as crispy as I wanted.
825
00:40:31,120 --> 00:40:32,920
But I think it's OK.
826
00:40:32,920 --> 00:40:36,120
Presentation is one of the most
important things for me.
827
00:40:36,120 --> 00:40:37,920
RHIANNON: Oh, wow!
828
00:40:40,120 --> 00:40:43,240
I think my most important component
is the bonitos.
829
00:40:43,240 --> 00:40:47,160
Oh, wow! Look at that.
Looks awesome, Chase!
830
00:40:47,160 --> 00:40:48,760
Thank you.
Whoo!
831
00:40:49,760 --> 00:40:51,120
Then the tempura.
832
00:40:51,120 --> 00:40:52,560
Just looking at the plate,
833
00:40:52,560 --> 00:40:54,480
like where does it look lonely?
834
00:40:54,480 --> 00:40:56,920
Where does it look like
I can lean on you?
835
00:40:56,920 --> 00:41:00,320
And then finishing it off
with the basil, then the eggplant,
836
00:41:00,320 --> 00:41:03,280
the red chilli,
and then some watercress.
837
00:41:04,520 --> 00:41:06,880
Here's some of the passionfruit
on the side
838
00:41:06,880 --> 00:41:09,840
and I think it's gonna be a winner.
839
00:41:10,880 --> 00:41:12,800
Chase, Theo...
840
00:41:12,800 --> 00:41:14,760
(DRAMATIC MUSIC)
841
00:41:14,760 --> 00:41:17,200
..one minute to go! One minute!
842
00:41:17,200 --> 00:41:19,880
CATH: Come on! One minute!
Come on, finish it off!
843
00:41:19,880 --> 00:41:21,480
THEO: It's been
really difficult today.
844
00:41:21,480 --> 00:41:23,800
But the pork is cooked perfectly.
845
00:41:23,800 --> 00:41:26,160
The sauce is...it's bold.
846
00:41:26,160 --> 00:41:28,240
It is quite bold
with all these ingredients.
847
00:41:28,240 --> 00:41:29,280
Spot-on.
848
00:41:29,280 --> 00:41:31,760
But I think that the salsa
balances it out.
849
00:41:31,760 --> 00:41:35,560
So, I'm really happy
with what I've pulled off here.
850
00:41:35,560 --> 00:41:37,640
Just makes me think, you know,
851
00:41:37,640 --> 00:41:40,920
for future cooks when I have all the
equipment and all the ingredients,
852
00:41:40,920 --> 00:41:42,320
I think I'm unstoppable.
853
00:41:42,320 --> 00:41:44,720
Come on, Theo! Come on, mate!
Let's go!
854
00:41:44,720 --> 00:41:47,040
OK. 10...
855
00:41:47,040 --> 00:41:49,960
ALL: 9, 8, 7,
856
00:41:49,960 --> 00:41:53,120
6, 5, 4,
857
00:41:53,120 --> 00:41:56,120
3, 2, 1!
858
00:41:56,120 --> 00:41:58,760
(CHEERING AND APPLAUSE)
859
00:42:00,360 --> 00:42:01,360
Yeah!
860
00:42:03,960 --> 00:42:05,520
How did you go, mate?
Good.
861
00:42:05,520 --> 00:42:07,160
That was good?
Good, good, good.
862
00:42:07,160 --> 00:42:10,240
How does it look?
Oh, maybe not as good as yours.
863
00:42:10,240 --> 00:42:12,120
(THEO LAUGHS) We'll see.
864
00:42:18,280 --> 00:42:20,480
Super interesting, today's cook.
865
00:42:21,480 --> 00:42:24,760
Theo's up against an absolute weapon
in Chase.
866
00:42:24,760 --> 00:42:27,840
Look, if his dish in round 1
was anything to go by...
867
00:42:27,840 --> 00:42:29,320
Oh! Perfect.
..he's on form today.
868
00:42:29,320 --> 00:42:31,720
So he's in for a chance.
Definitely.
869
00:42:31,720 --> 00:42:33,880
Shall we get the first one in?
Let's do it.
870
00:42:37,040 --> 00:42:38,880
(TENSE MUSIC)
871
00:42:42,640 --> 00:42:44,520
WAITER: Surf & Surf.
872
00:42:44,520 --> 00:42:48,840
Bonito tataki
with Moreton Bay bug tempura.
873
00:42:48,840 --> 00:42:50,520
Thank you.
Fantastic.
874
00:42:50,520 --> 00:42:52,080
Surf & Surf! I love it!
875
00:42:54,200 --> 00:42:55,680
Oh, there's passionfruit in there.
876
00:42:55,680 --> 00:42:57,280
Very cool.
877
00:42:57,280 --> 00:43:01,920
Look, the fact that it is a modern
Japanese interpretation of seafood,
878
00:43:01,920 --> 00:43:06,200
I'm going to say that this is
the small pantry cooked by Chase.
879
00:43:06,200 --> 00:43:09,240
Very willing to be surprised,
but I don't think we will be.
880
00:43:09,240 --> 00:43:10,760
Thank you.
881
00:43:22,280 --> 00:43:24,040
Wow.
882
00:43:38,120 --> 00:43:42,760
Um...OK. This is a very unique dish.
Mmm.
883
00:43:42,760 --> 00:43:44,240
The bonito, I love.
884
00:43:44,240 --> 00:43:46,600
Like, you know,
that classic technique.
885
00:43:46,600 --> 00:43:51,440
It gets that scent of the smoke, um,
but is just beautiful and tender.
886
00:43:53,400 --> 00:43:56,400
I thought the passionfruit dressing
really lifted it. It's zingy.
887
00:43:56,400 --> 00:43:57,960
That sort of,
you know, Japanese thing
888
00:43:57,960 --> 00:44:00,000
where, you know, they add the fruit
element in there.
889
00:44:00,000 --> 00:44:01,760
And high acidity.
Yeah.
890
00:44:01,760 --> 00:44:04,560
I think it's brilliant. It really
cuts through that raw fish.
891
00:44:04,560 --> 00:44:07,120
And the smoky edge of the skin
is delightful.
892
00:44:07,120 --> 00:44:10,000
It's really, really beautiful.
Mmm.
893
00:44:10,000 --> 00:44:13,200
The thing I can't get around is...
the bug.
894
00:44:13,200 --> 00:44:18,680
For a tempura, I thought it was going
to be really crispy, really sharp.
895
00:44:18,680 --> 00:44:20,200
It's not. Like, it's...
896
00:44:20,200 --> 00:44:22,040
It's the wrong flour, perhaps?
Yeah.
897
00:44:22,040 --> 00:44:25,240
The crunchy element of the bug
wasn't crunchy,
898
00:44:25,240 --> 00:44:28,400
so you don't have that
textural contrast that you want.
899
00:44:28,400 --> 00:44:31,160
Delicious, nonetheless,
but not a perfect plate of food.
900
00:44:31,160 --> 00:44:33,520
Ooh! Door might be open.
Yeah.
901
00:44:45,680 --> 00:44:54,920
(TENSE MUSIC)
902
00:44:54,920 --> 00:44:57,680
WAITER: Mexican pork
with pineapple salsa.
903
00:44:57,680 --> 00:44:59,240
ANDY: Well, it smells pretty epic.
904
00:44:59,240 --> 00:45:01,680
It smells amazing.
905
00:45:05,320 --> 00:45:07,240
Thank you.
906
00:45:32,400 --> 00:45:35,440
It's definitely an ugly-delicious
kinda thing going on here.
907
00:45:35,440 --> 00:45:38,400
The pork, it's nice and tender.
Yeah.
908
00:45:38,400 --> 00:45:41,200
He's got a nice sort of pink hue.
909
00:45:42,520 --> 00:45:46,280
For me, the pineapple salsa
was the standout.
910
00:45:46,280 --> 00:45:50,800
You know, like, I feel like
it really dragged into Mexico...
911
00:45:50,800 --> 00:45:53,720
But...a lot of strong flavours
in the sauce.
912
00:45:55,560 --> 00:45:59,800
I feel as if there could be
20% less ingredients in there.
913
00:45:59,800 --> 00:46:02,520
He's ended up with a hectic sauce.
914
00:46:02,520 --> 00:46:04,880
It's hard to distinguish what it is.
915
00:46:06,000 --> 00:46:07,840
I'm all for a maximalist moment.
916
00:46:07,840 --> 00:46:09,440
Sometimes, you know,
917
00:46:09,440 --> 00:46:12,240
dishes that have
that perfect balance and harmony
918
00:46:12,240 --> 00:46:15,840
of lots of different ingredients
can just be magical.
919
00:46:15,840 --> 00:46:18,040
But it is a bit confusing.
920
00:46:18,040 --> 00:46:20,160
All in all, alright.
921
00:46:22,000 --> 00:46:24,080
It's not a perfect dish.
922
00:46:24,080 --> 00:46:25,560
Shall we score?
923
00:46:44,120 --> 00:46:47,160
Today was all about making the most
of what you had,
924
00:46:47,160 --> 00:46:49,480
whether that was a little or a lot.
925
00:46:50,600 --> 00:46:53,440
Both of you were faced
with your own challenges,
926
00:46:53,440 --> 00:46:56,640
but both of you managed to create
something delicious.
927
00:46:57,680 --> 00:47:01,880
We think we know already, but,
Theo, which pantry did you choose
928
00:47:01,880 --> 00:47:03,520
and which dish did you cook?
929
00:47:03,520 --> 00:47:07,560
I had the abundance of ingredients
and little equipment
930
00:47:07,560 --> 00:47:09,200
and I cooked the pork.
931
00:47:09,200 --> 00:47:13,560
As we suspected, Chase, that means
you cooked the bonito dish.
932
00:47:13,560 --> 00:47:15,160
Let's start with you.
933
00:47:16,440 --> 00:47:18,360
Chase, it was always gonna be tough
934
00:47:18,360 --> 00:47:21,240
making tempura
with that small pantry,
935
00:47:21,240 --> 00:47:26,400
but on the upside,
the bonito was prepared perfectly.
936
00:47:29,040 --> 00:47:30,600
So, I scored you
937
00:47:30,600 --> 00:47:31,800
7 out of 10!
938
00:47:32,920 --> 00:47:35,640
Chase, I scored you...
939
00:47:35,640 --> 00:47:37,120
..a 7 out of 10.
940
00:47:38,480 --> 00:47:40,840
I also scored you
941
00:47:40,840 --> 00:47:42,160
7 out of 10.
942
00:47:46,400 --> 00:47:50,160
Chase, that gives you
a combined score of 21 out of 30.
943
00:47:51,240 --> 00:47:56,720
And so, Theo, the pork itself,
beautifully cooked,
944
00:47:56,720 --> 00:48:00,200
but I was really distracted
by the sauce.
945
00:48:00,200 --> 00:48:03,840
I was confused
by way too many ingredients.
946
00:48:04,840 --> 00:48:05,840
I scored you...
947
00:48:07,080 --> 00:48:08,400
..7 out of 10.
948
00:48:10,520 --> 00:48:12,920
Theo, I scored you...
949
00:48:13,920 --> 00:48:15,840
..7 out of 10.
950
00:48:19,040 --> 00:48:21,360
Even stevens, theo.
951
00:48:23,080 --> 00:48:24,880
I gave you a score...
952
00:48:26,960 --> 00:48:28,960
..of 6 out of 10.
953
00:48:28,960 --> 00:48:31,400
(APPLAUSE)
954
00:48:33,160 --> 00:48:36,880
Which means, Theo, I'm sorry,
Chase is our winner.
955
00:48:36,880 --> 00:48:39,200
Congratulations, Chase!
ANDY: Well done, Chase!
956
00:48:39,200 --> 00:48:40,680
(APPLAUSE)
957
00:48:45,880 --> 00:48:47,840
Chase, we love what you're doing
958
00:48:47,840 --> 00:48:49,480
with Japanese cuisine
here in Australia.
959
00:48:49,480 --> 00:48:51,440
And I'm sure this is not the last
960
00:48:51,440 --> 00:48:54,080
that we're gonna see you
here in the MasterChef kitchen.
961
00:48:54,080 --> 00:48:57,280
But from all of us here,
welcome to the family, mate!
962
00:48:57,280 --> 00:49:01,480
Chase Kojima, everybody!
(CONTESTANTS CHEER)
963
00:49:03,760 --> 00:49:06,840
Theo, you might not have gotten
yourself a pin today,
964
00:49:06,840 --> 00:49:09,200
but that doesn't take away
from the fact
965
00:49:09,200 --> 00:49:12,320
that you are safe
from Sunday's elimination
966
00:49:12,320 --> 00:49:17,160
and you are the first member
of the top 5!
967
00:49:17,160 --> 00:49:20,320
(ALL CHEER)
Well done, mate.
968
00:49:20,320 --> 00:49:21,360
Thank you.
969
00:49:23,280 --> 00:49:25,520
Everyone else, four spots remaining.
970
00:49:25,520 --> 00:49:28,040
If you want to join him
in the top 5...
971
00:49:29,040 --> 00:49:32,280
..you'd better be ready to
lay it all on the line on Sunday.
972
00:49:32,280 --> 00:49:33,680
See ya!
Good luck.
973
00:49:33,680 --> 00:49:35,160
(EPIC MUSIC)
Thanks, mate.
974
00:49:35,160 --> 00:49:36,520
Thanks, Chase.
975
00:49:40,080 --> 00:49:42,960
NARRATOR: Sunday night
on MasterChef Australia...
976
00:49:42,960 --> 00:49:45,560
Kirsten Tibballs!
977
00:49:45,560 --> 00:49:47,320
..the queen of desserts
978
00:49:47,320 --> 00:49:52,120
brings a doozy of a double-round
elimination.
979
00:49:52,120 --> 00:49:53,480
(CATH SCREAMS)
980
00:49:53,480 --> 00:49:56,360
I am frantic, but I am giving this
everything I've got.
981
00:49:56,360 --> 00:49:57,880
BRENT: I'm literally feeling like
982
00:49:57,880 --> 00:49:59,600
a fish flapping around
outside of water.
983
00:49:59,600 --> 00:50:01,160
I'm just struggling.
984
00:50:01,160 --> 00:50:02,520
(BLOWS RASPBERRY)
(GASPS)
985
00:50:02,520 --> 00:50:03,680
Ooh!
986
00:50:03,680 --> 00:50:05,840
They'll have to push
it to their limits...
987
00:50:05,840 --> 00:50:07,920
MALISSA: I've survived
so many eliminations,
988
00:50:07,920 --> 00:50:10,400
but there is
definitely fight in me.
989
00:50:10,400 --> 00:50:13,240
..in this
top 5 decider.
990
00:50:13,240 --> 00:50:14,280
DECLAN:
If I'm going home,
991
00:50:14,280 --> 00:50:15,720
I wanna go home
on a bang.
992
00:50:15,720 --> 00:50:16,840
RHIANNON:
Competitive Rhiannon
993
00:50:16,840 --> 00:50:17,840
is coming out.
994
00:50:17,840 --> 00:50:19,160
It's game on.
995
00:50:19,160 --> 00:50:21,160
Captions by Red Bee Media
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