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NARRATOR: Previously
on MasterChef Australia...
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00:00:05,920 --> 00:00:08,320
Bah-bah-bah!
(CONTESTANTS GROAN AND LAUGH)
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00:00:08,320 --> 00:00:12,880
..the week started off with
a mixed bag of a mystery box.
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00:00:12,880 --> 00:00:16,200
This is my kind of mystery box.
It's all produce that I love.
5
00:00:16,200 --> 00:00:20,520
This has to be the hardest
mystery box in MasterChef history.
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00:00:20,520 --> 00:00:24,720
JOCK: A very clever way to use
every single ingredient in that box.
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00:00:24,720 --> 00:00:25,920
Then...
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00:00:25,920 --> 00:00:28,400
ANDY: The legendary Clare Smyth!
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..a protein-packed Pressure Test.
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00:00:31,160 --> 00:00:33,760
CLARE: You're cooking
my beef and oyster.
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00:00:33,760 --> 00:00:36,440
..was the end of the journey
for Rue.
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00:00:36,440 --> 00:00:39,600
RUE: This show has just been
life-changing for me.
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00:00:39,600 --> 00:00:41,280
And...
(CRACKER SNAPS)
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00:00:41,280 --> 00:00:44,640
..it was a cracker
of an Immunity Challenge.
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00:00:44,640 --> 00:00:47,440
ANDY: You've got to make it loud
and you've got to make it delicious.
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00:00:47,440 --> 00:00:49,280
(CANDY POPS)
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00:00:49,280 --> 00:00:50,840
(CRUNCH!)
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Theo brought the crunch factor...
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That could be one of the tastiest
things we've had all year.
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..and won his immunity.
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(CONTESTANTS CHEER)
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00:01:01,040 --> 00:01:05,880
Tonight, the remaining cooks
are fighting for their spot
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00:01:05,880 --> 00:01:07,720
in the top 5.
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00:01:07,720 --> 00:01:10,240
RHIANNON: Now competitive Rhiannon
is coming out.
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It's, like, game on.
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And to impress the diva of desserts.
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(ETHEREAL MUSIC)
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(BEE BUZZES)
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(MALISSA SIGHS ANXIOUSLY)
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Top 6, coming into top 5.
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So much work has gone into
getting to this point.
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DECLAN: Nice sunny day.
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RHIANNON: Don't really like
black-apron day, though.
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I've got my pin still on,
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so I've always got that safety net,
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but I'm nervous.
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You know, you're just so close
to the end and I want it so bad.
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(JUDGES CLAP)
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Hey!
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THEO: Good luck, guys.
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00:02:06,280 --> 00:02:09,640
Ooh! See you, mate. You have
a good time up there, alright?
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00:02:09,640 --> 00:02:10,680
MALISSA: That's nice.
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Good morning, everybody.
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CONTESTANTS: Good morning.
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00:02:19,280 --> 00:02:22,480
Today isn't just a regular old day
in the MasterChef kitchen.
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Yes, it's elimination day
and someone will be going home,
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but at the end of it, we will have
our top 5 for MasterChef 2023.
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Theo, you've already earned
your spot,
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00:02:42,160 --> 00:02:44,640
looking very casually relaxed
up there.
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00:02:44,640 --> 00:02:46,880
Yeah, top 5. Safe.
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Feel like I'm cooking well,
so, yeah, I'm confident.
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And it's nice to be up here,
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00:02:51,480 --> 00:02:54,480
but sad to see one of my mates
go home today, so...
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But you're glad it's not you.
Yeah.
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Of course I'm glad it's not me,
for sure. Yeah, yeah.
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Well, a very special day
means a very special guest.
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(CONTESTANTS EXCLAIM)
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One of Australia's most
internationally acclaimed
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pastry chefs and chocolatiers
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is with us today.
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You might own her cookbook,
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you might have seen her on TV,
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or maybe you've done a cooking class
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where she's been teaching
the ins and outs of chocolate
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for over two decades.
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CONTESTANTS: Wow.
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Please give it up
for the chocolate queen herself,
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Kirsten Tibballs!
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(CONTESTANTS CHEER)
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MALISSA: Kirsten Tibballs is here!
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She is the queen of chocolate,
the queen of desserts.
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How scary.
I know! I'm scared.
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What's in that basket?
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I learn from her, I listen to her.
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She is so knowledgeable.
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JOCK: Hello.
Hello.
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But I'm also scared because I know
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that she is a weapon in the kitchen
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and today is gonna be tough.
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Kirsten, welcome back.
Thank you.
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00:04:05,560 --> 00:04:07,200
How are you?
I'm great, thank you.
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What have you been up to?
I'm working on a new book.
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Another one?
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00:04:11,600 --> 00:04:14,800
Another book, yeah, which comes out
this year, which is very exciting.
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00:04:14,800 --> 00:04:16,480
And what about MasterChef?
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00:04:16,480 --> 00:04:20,520
I mean, you've somewhere in between
tormented and inspired people
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00:04:20,520 --> 00:04:22,880
for so many years in this place.
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00:04:22,880 --> 00:04:24,520
What do you love about coming back?
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00:04:24,520 --> 00:04:28,320
I like seeing what people create
and how they're doing
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00:04:28,320 --> 00:04:30,960
and then I follow all their successes
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00:04:30,960 --> 00:04:33,680
because once the MasterChef
contestants leave here,
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00:04:33,680 --> 00:04:36,200
they really do go to new heights.
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Declan, are you, uh,
firstly, a fan of Kirsten?
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00:04:40,040 --> 00:04:44,200
Yeah, of course.
You're like Willy Wonka's wife.
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00:04:44,200 --> 00:04:46,680
(ALL LAUGH)
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00:04:46,680 --> 00:04:48,040
I'll take that.
97
00:04:48,040 --> 00:04:50,840
Um, the queen of chocolate.
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Um... So, yeah, I'm excited to see
what's in store today.
99
00:04:56,040 --> 00:04:58,720
Top 5's on the line
and I'm really hungry for it.
100
00:04:58,720 --> 00:05:01,280
Yeah. Malissa...
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00:05:01,280 --> 00:05:02,880
Oh!
Oh, hang on!
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I didn't even ask you a question!
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(LAUGHS) Talk to me!
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Already! (GIGGLES)
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00:05:07,520 --> 00:05:11,960
Oh, I'm scared about what's under
there, but it's gonna be a good day.
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00:05:11,960 --> 00:05:15,720
You've done some absolute crackers
of desserts in this kitchen.
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Surely you'd be in
a good place today.
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00:05:17,360 --> 00:05:20,240
I thought, coming into this kitchen,
I was more of a savoury cook
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and while I've been here,
I'm loving making desserts,
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so, yeah, we'll see how we go today.
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Crazy how the cookie crumbles,
isn't it?
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Yeah, I know!
Righto.
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Kirsten, you've walked in with
a basket full of surprises
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that these guys have not
taken their eyes off
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and I'm sure they wanna know
what's under there.
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This is a basket full of...
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..my favourite dessert ingredients.
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Unsalted butter.
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00:05:49,080 --> 00:05:52,240
We've got
some dark couverture chocolate,
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lemon, baking powder.
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00:05:54,160 --> 00:05:55,560
We've got cream.
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We've got praline paste.
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00:05:57,400 --> 00:06:00,080
We've got caster sugar, plain flour,
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whole almonds, milk, vanilla bean,
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00:06:03,600 --> 00:06:06,680
ginger, eggs and fresh raspberries.
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00:06:06,680 --> 00:06:09,120
(CONTESTANTS APPLAUD)
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Oh, man!
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BRENT: Just what I thought.
There's no octopus, no squid.
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00:06:14,560 --> 00:06:16,320
No beating around the bush here.
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00:06:16,320 --> 00:06:18,640
It's probably not the best challenge
for me today.
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00:06:18,640 --> 00:06:21,680
I'm...I'm pretty nervous.
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Some incredible ingredients here.
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Everything you need to make
a top-5-worthy dessert.
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00:06:27,240 --> 00:06:30,840
But there's also a catch.
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Oh!
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00:06:31,920 --> 00:06:34,360
Today is a two-round challenge.
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This is your pantry
138
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for both rounds.
139
00:06:40,800 --> 00:06:42,200
Oh.
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00:06:43,440 --> 00:06:45,160
If you fall into round 2,
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00:06:45,160 --> 00:06:50,120
you'll only have whatever is left
in your basket from round 1
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00:06:50,120 --> 00:06:51,920
to cook with in round 2.
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(EXHALES)
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But guess what.
What?
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That's not all.
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CONTESTANTS: Oh.
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In here, there is one more thing.
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00:07:05,040 --> 00:07:06,560
This clock.
149
00:07:06,560 --> 00:07:08,000
Oh.
150
00:07:08,000 --> 00:07:12,160
It represents the 90 minutes
you'll have to cook today.
151
00:07:13,760 --> 00:07:18,760
But, like the ingredients, you'll
have to use it across both rounds.
152
00:07:18,760 --> 00:07:19,800
Yep.
153
00:07:19,800 --> 00:07:22,240
The moment you finish the dish,
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you stop the clock and bring it
up to the front to be tasted.
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00:07:26,320 --> 00:07:31,040
The three least impressive dishes
in this round will go into round 2
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00:07:31,040 --> 00:07:33,600
where all you'll have left
is the ingredients
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and the time
that you've left yourselves.
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00:07:35,680 --> 00:07:39,000
Whoever cooks the least impressive
dish in round 2,
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unfortunately,
they'll be going home.
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Ooh.
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I'm glad I'm up here, I'm safe,
I'm already in the top 5
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because this challenge,
it's gonna be difficult.
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Strategy is key
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and there's a few people down there
that aren't confident with desserts,
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so, yeah,
this is gonna be a tough one.
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00:07:56,680 --> 00:07:59,880
Brent, if you are ever in trouble
167
00:07:59,880 --> 00:08:03,080
in round 1 or round 2
of today's cook,
168
00:08:03,080 --> 00:08:06,000
you can play that pin
and save yourself from elimination.
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00:08:06,000 --> 00:08:09,080
You'll be up there,
sitting pretty and in the top 5.
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00:08:10,480 --> 00:08:12,040
Righto, everyone.
Head to your benches.
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Let's get this thing underway.
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00:08:13,560 --> 00:08:17,320
(CONTESTANTS CHATTER AND LAUGH)
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00:08:20,720 --> 00:08:23,720
(DRAMATIC MUSIC)
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Kirsten, would you like to
kick 'em off?
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Let's make some patisserie magic.
Your time starts now.
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ANDY: Yeah!
THEO: Go, guys!
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(JUDGES CLAP)
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Let's get this.
Let's get one of these.
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I've been worried about Kirsten
walking through the door,
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00:08:52,680 --> 00:08:54,800
so it's not pure dread.
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00:08:54,800 --> 00:08:58,360
It is excitement as well, so...
But scary. Scary excitement.
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00:08:58,360 --> 00:09:00,120
This is a tough one,
183
00:09:00,120 --> 00:09:02,160
but I just need to move faster
184
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than I've ever moved before
in this kitchen
185
00:09:04,360 --> 00:09:06,040
so I can get this done.
186
00:09:06,040 --> 00:09:08,240
BRENT: I'm gonna have to see if
I can, you know,
187
00:09:08,240 --> 00:09:09,520
whip up something tasty.
188
00:09:09,520 --> 00:09:11,320
I've got, like, some,
you know, raspberries there
189
00:09:11,320 --> 00:09:14,400
I could fill with some coulis
inside 'em or something.
190
00:09:14,400 --> 00:09:16,280
You know,
not much direction, really.
191
00:09:16,280 --> 00:09:18,120
I know I want to do a few things.
192
00:09:19,960 --> 00:09:24,560
No getting around this. I think this
is a very, very tough challenge.
193
00:09:24,560 --> 00:09:26,320
MELISSA: Yep.
Oh...
194
00:09:26,320 --> 00:09:27,640
Except for you! (LAUGHS)
Well...
195
00:09:27,640 --> 00:09:28,880
(LAUGHS) Yeah, come on.
196
00:09:28,880 --> 00:09:31,160
We could give you 30 minutes
and you'd still smash it.
197
00:09:31,160 --> 00:09:33,080
30 minutes would be tough,
198
00:09:33,080 --> 00:09:36,760
but the ingredients,
there's so many different variations
199
00:09:36,760 --> 00:09:38,160
of what you could actually do.
200
00:09:40,040 --> 00:09:41,520
I think as long as it's delicious
201
00:09:41,520 --> 00:09:43,800
and as long as it's the best
possible expression of it,
202
00:09:43,800 --> 00:09:45,520
it doesn't matter if it's simple.
203
00:09:45,520 --> 00:09:48,000
It could still be a winner.
204
00:09:48,000 --> 00:09:49,080
It's the strategy.
205
00:09:49,080 --> 00:09:51,440
Do you put, like,
your best dish first
206
00:09:51,440 --> 00:09:53,760
or do you hold back for round 2
207
00:09:53,760 --> 00:09:55,640
where you're up against
less competitors...
208
00:09:55,640 --> 00:09:56,640
Yeah.
209
00:09:56,640 --> 00:09:59,040
..and you might have a little bit
more time up your sleeve
210
00:09:59,040 --> 00:10:00,200
to really go hard?
211
00:10:00,200 --> 00:10:02,800
That's the question.
And, of course, Brent's got a pin.
212
00:10:03,920 --> 00:10:06,640
Now, if he plays his pin in round 1,
213
00:10:06,640 --> 00:10:11,640
then we're actually only looking for
the best dish to go to the gantry,
214
00:10:11,640 --> 00:10:12,800
nice and safe,
215
00:10:12,800 --> 00:10:14,920
and the bottom three
obviously go into round 2.
216
00:10:14,920 --> 00:10:16,320
That's hard.
217
00:10:17,720 --> 00:10:19,440
Let's just put that in there.
218
00:10:19,440 --> 00:10:23,960
It's really quite risky, like,
how you strategically play this one.
219
00:10:23,960 --> 00:10:26,200
Where'd I put those urns?
220
00:10:26,200 --> 00:10:27,720
But you know what?
221
00:10:27,720 --> 00:10:31,440
Lemon and raspberries
are something I do cook with often,
222
00:10:31,440 --> 00:10:35,360
so I'm going, "I know this.
I can smash something out quickly."
223
00:10:36,640 --> 00:10:37,880
THEO: What are you doing, Rhi?
224
00:10:37,880 --> 00:10:39,280
Like a lemon cake, yeah,
225
00:10:39,280 --> 00:10:41,600
with raspberry-and-lemon syrup,
226
00:10:41,600 --> 00:10:43,160
the vanilla whipped cream
227
00:10:43,160 --> 00:10:46,120
and maybe some blanched almonds
that are roasted.
228
00:10:46,120 --> 00:10:47,400
Nice.
229
00:10:47,400 --> 00:10:49,400
I'm gonna save the chocolate
and that in round 2.
230
00:10:49,400 --> 00:10:50,800
OK, yep.
Yeah.
231
00:10:50,800 --> 00:10:52,720
I can get this done
really quite quickly
232
00:10:52,720 --> 00:10:54,320
and if I do go into second round,
233
00:10:54,320 --> 00:10:55,960
I want 60 minutes
for my second cook.
234
00:10:55,960 --> 00:10:57,920
I've got this! (LAUGHS)
235
00:11:00,080 --> 00:11:03,400
How you going, Rhi?
Yeah, not too bad. You?
236
00:11:03,400 --> 00:11:04,880
Good.
237
00:11:06,080 --> 00:11:09,280
Well, Cath, I don't need to
introduce you to Kirsten
238
00:11:09,280 --> 00:11:11,360
because you know exactly who she is.
239
00:11:11,360 --> 00:11:12,760
Hello!
Hello!
240
00:11:12,760 --> 00:11:15,200
I'm really interested to know
what's your chosen dish.
241
00:11:15,200 --> 00:11:20,960
Oh, look, so, round 1, I'm going
to do an oil chocolate mousse.
242
00:11:20,960 --> 00:11:22,080
Nice.
243
00:11:22,080 --> 00:11:24,120
I'm going to do a hazelnut cream
244
00:11:24,120 --> 00:11:25,720
and I'm going to do
a vanilla shortbread,
245
00:11:25,720 --> 00:11:27,920
so it's a matter of, you know,
maybe dipping it in...
246
00:11:27,920 --> 00:11:29,480
Love it. Bit of texture.
247
00:11:29,480 --> 00:11:31,560
A bit of a texture element.
It's a good plan.
248
00:11:31,560 --> 00:11:34,440
It's a solid plan that,
if it's executed well,
249
00:11:34,440 --> 00:11:35,560
should be very successful.
250
00:11:35,560 --> 00:11:36,960
See how we go.
You got this!
251
00:11:36,960 --> 00:11:38,480
Thank you.
252
00:11:38,480 --> 00:11:41,920
I'm just absolutely
in awe of Kirsten.
253
00:11:41,920 --> 00:11:45,720
I've learned so much from her
over the years.
254
00:11:45,720 --> 00:11:47,040
(MURMURS) OK.
255
00:11:47,040 --> 00:11:50,160
I'm very grateful
to be able to cook for her today.
256
00:11:51,640 --> 00:11:54,040
I've got my chocolate melted
with my oil in it.
257
00:11:55,160 --> 00:11:57,640
I'm just whisking my egg yolks
with my sugar,
258
00:11:57,640 --> 00:12:00,120
so I'm just putting together
the chocolate mousse.
259
00:12:01,440 --> 00:12:04,200
It feels like
making a chocolate dessert
260
00:12:04,200 --> 00:12:06,600
is exactly the right thing
to do today.
261
00:12:07,920 --> 00:12:10,440
I'm gonna give myself 40 minutes
for this cook
262
00:12:10,440 --> 00:12:15,120
so hopefully I can get that mousse
on first 'cause that has to set
263
00:12:15,120 --> 00:12:19,400
and hopefully
I don't have to go into round 2.
264
00:12:19,400 --> 00:12:20,680
Alright, Cath.
265
00:12:22,120 --> 00:12:24,800
Who's gonna be the first person
to stop the clock?
266
00:12:24,800 --> 00:12:27,760
You've only got 75 minutes to go!
267
00:12:27,760 --> 00:12:31,280
THEO: Come on, guys!
Gotcha! (LAUGHS)
268
00:12:31,280 --> 00:12:32,600
15 minutes.
269
00:12:35,360 --> 00:12:38,920
With the ingredients, I'm gonna aim
to use just half of everything,
270
00:12:38,920 --> 00:12:43,400
but I do think I'm gonna try and use
a little bit more time in round 1
271
00:12:43,400 --> 00:12:46,240
because parfait needs time to set.
272
00:12:46,240 --> 00:12:49,240
If I can smash it out really quickly,
get it in a blast chiller,
273
00:12:49,240 --> 00:12:52,160
I should be using
about 45, 50 minutes.
274
00:12:52,160 --> 00:12:55,280
For round 1, I'm gonna be making
a chocolate parfait
275
00:12:55,280 --> 00:12:57,760
with a raspberry sauce
and an almond crumb.
276
00:12:57,760 --> 00:13:01,400
I do think these ingredients
play to my strengths today.
277
00:13:01,400 --> 00:13:04,600
I've really loved making desserts
over the past few weeks,
278
00:13:04,600 --> 00:13:07,280
so I'm feeling OK
about today's challenge.
279
00:13:07,280 --> 00:13:08,400
THEO: Go, Malissa.
280
00:13:08,400 --> 00:13:10,440
I know I can make a parfait
really well.
281
00:13:10,440 --> 00:13:12,960
I've done it before
and I was super happy with that.
282
00:13:12,960 --> 00:13:16,040
I feel that if I play to
my strengths in round 1,
283
00:13:16,040 --> 00:13:17,960
then I should be safe from round 2.
284
00:13:19,840 --> 00:13:23,480
Alright, so, I've got that going.
I've got my flour.
285
00:13:23,480 --> 00:13:25,120
I've got my eggs.
286
00:13:25,120 --> 00:13:27,760
Give me a fish over chocolate
any day of the week.
287
00:13:29,480 --> 00:13:33,720
But I'm gonna go all out
with the dessert today.
288
00:13:33,720 --> 00:13:36,600
So, I'm doing a choux bun
and I'm hoping to fill it
289
00:13:36,600 --> 00:13:40,240
with maybe, like,
a hazelnut praline filling
290
00:13:40,240 --> 00:13:43,600
and some tempered chocolate
to serve with it.
291
00:13:43,600 --> 00:13:45,440
This is a huge gamble
292
00:13:45,440 --> 00:13:48,720
because, you know, it's not gonna be
an easy or a quick cook,
293
00:13:48,720 --> 00:13:51,960
but I want to give it my all
in this round
294
00:13:51,960 --> 00:13:56,440
and leave myself no eggs in the
basket by the end of this round 1.
295
00:13:56,440 --> 00:13:58,640
I wanna get in top 5 of MasterChef
296
00:13:58,640 --> 00:14:02,240
and I believe this is the dish
that gets me there.
297
00:14:02,240 --> 00:14:05,040
THEO: Come on, guys! Let's go!
298
00:14:05,040 --> 00:14:08,040
It's so stressful today
and with good reason -
299
00:14:08,040 --> 00:14:10,160
to get into the top 5 of MasterChef.
300
00:14:10,160 --> 00:14:11,240
It's a massive thing.
301
00:14:11,240 --> 00:14:12,440
(WHISPERS) OK, sweetie.
302
00:14:12,440 --> 00:14:14,440
I think Cath is working well
303
00:14:14,440 --> 00:14:17,520
and I think Malissa's picked
a parfait, it looks like,
304
00:14:17,520 --> 00:14:20,920
and she's using, you know,
minimal ingredients at this stage,
305
00:14:20,920 --> 00:14:22,400
so I think that's a smart move.
306
00:14:22,400 --> 00:14:25,360
Everyone's playing for their life
and the tension is high
307
00:14:25,360 --> 00:14:26,840
and I can feel it up here.
308
00:14:28,680 --> 00:14:30,760
Stay focused. You've got this.
309
00:14:30,760 --> 00:14:32,680
(TENSE MUSIC)
310
00:14:37,120 --> 00:14:38,320
I'm looking at Brent
311
00:14:38,320 --> 00:14:40,360
and he's not comfortable
with desserts.
312
00:14:40,360 --> 00:14:42,040
I can tell he's stressing out.
313
00:14:42,040 --> 00:14:44,040
It's possible that
he's gonna play his pin.
314
00:14:44,040 --> 00:14:46,040
What are you gonna make, Brent?
315
00:14:46,040 --> 00:14:50,600
I'm gonna start with
a hazelnut praline ice cream.
316
00:14:52,400 --> 00:14:55,080
I finally decided
to make an ice cream,
317
00:14:55,080 --> 00:14:57,480
but today I'm literally feeling like
318
00:14:57,480 --> 00:14:59,360
a fish flapping around
outside of water.
319
00:14:59,360 --> 00:15:00,840
I'm just struggling.
320
00:15:02,040 --> 00:15:04,560
Time is ticking away.
321
00:15:04,560 --> 00:15:07,680
(DRAMATIC MUSIC)
322
00:15:07,680 --> 00:15:11,280
I'm probably 10 minutes
behind the other cooks.
323
00:15:11,280 --> 00:15:13,520
I really want to keep the pin,
324
00:15:13,520 --> 00:15:16,120
but in order for me to win this year,
325
00:15:16,120 --> 00:15:18,560
it's just about making smart moves.
326
00:15:18,560 --> 00:15:22,560
Obviously, I've got the pin,
so, um, I deserve to use it.
327
00:15:22,560 --> 00:15:24,440
Maybe I should just throw it in.
328
00:15:24,440 --> 00:15:26,240
I need to make my decision
329
00:15:26,240 --> 00:15:28,280
whether this thing's coming off
or staying on.
330
00:15:41,840 --> 00:15:45,760
BRENT: Obviously, I've got the pin,
so I deserve to use it.
331
00:15:45,760 --> 00:15:47,320
Maybe I should just throw it in.
332
00:15:47,320 --> 00:15:49,120
Um, I don't know.
We'll see how we go.
333
00:15:49,120 --> 00:15:51,360
I need to make my decision
334
00:15:51,360 --> 00:15:53,720
whether this thing's coming off
or staying on.
335
00:15:53,720 --> 00:15:56,360
I look at the anglaise
and I'm just, like,
336
00:15:56,360 --> 00:15:58,720
"Why are you doing this?" you know,
337
00:15:58,720 --> 00:16:03,120
"Just get up on the gantry, play your
pin, be safe, get into the top 5."
338
00:16:03,120 --> 00:16:06,240
Playing the pin. Yep.
339
00:16:06,240 --> 00:16:08,080
JOCK: Plays pin?
Yeah, playing the pin.
340
00:16:08,080 --> 00:16:09,800
Are you playing it?
Yeah. Might as well.
341
00:16:09,800 --> 00:16:10,800
I'm going nowhere.
342
00:16:10,800 --> 00:16:13,600
Brent's played his pin,
ladies and gentlemen.
343
00:16:13,600 --> 00:16:14,920
Brent, up to the gantry, mate.
344
00:16:14,920 --> 00:16:17,480
You are safe.
(CHUCKLES)
345
00:16:19,000 --> 00:16:20,400
I worked hard to get that pin
346
00:16:20,400 --> 00:16:22,720
and this time was
absolutely perfect for it.
347
00:16:22,720 --> 00:16:26,520
Kirsten Tibballs, two desserts -
perfect storm,
348
00:16:26,520 --> 00:16:28,280
but, you know, I avoided the storm.
349
00:16:28,280 --> 00:16:30,280
Welcome to the top 5, brother.
350
00:16:31,800 --> 00:16:35,320
CATH: I look up
and he's played his pin.
351
00:16:35,320 --> 00:16:38,400
It's down to the four of us,
so the odds are now...
352
00:16:38,400 --> 00:16:40,560
You know, it's a lot higher.
353
00:16:40,560 --> 00:16:44,080
(LAUGHS)
354
00:16:44,080 --> 00:16:47,360
He was so keen to get up there,
he didn't even turn his gas off.
355
00:16:47,360 --> 00:16:50,160
You're just like, "I'm playing it."
See youse.
356
00:16:51,360 --> 00:16:53,480
Why did you stop?
Oh...
357
00:16:53,480 --> 00:16:55,400
'Cause he wanted to
come up here with me.
358
00:16:57,240 --> 00:16:58,840
No time.
359
00:16:58,840 --> 00:17:00,600
Alright, need to get these in now.
360
00:17:00,600 --> 00:17:05,560
20 minutes in and now it's only
between, you know, me and the ladies.
361
00:17:05,560 --> 00:17:08,120
Since Brent has used his pin,
362
00:17:08,120 --> 00:17:10,920
you know, they're looking for
the bottom three dishes today,
363
00:17:10,920 --> 00:17:13,480
so, you know,
I've got to be the best dish
364
00:17:13,480 --> 00:17:15,520
out of the four of us left down here.
365
00:17:15,520 --> 00:17:18,280
Originally, I was gonna be
cooking a choux bun
366
00:17:18,280 --> 00:17:20,560
with a hazelnut praline filling
367
00:17:20,560 --> 00:17:22,160
and some tempered chocolate.
368
00:17:23,480 --> 00:17:27,880
But now I'm thinking I need to make
my choux buns even better.
369
00:17:27,880 --> 00:17:29,840
What's that, Deccy?
Craquelin.
370
00:17:29,840 --> 00:17:31,680
Oh, yep.
371
00:17:31,680 --> 00:17:34,920
So, I'm thinking I want to do
a raspberry craquelin.
372
00:17:37,840 --> 00:17:41,280
I'm gonna use the liquid nitrogen
to freeze-dry these raspberries
373
00:17:41,280 --> 00:17:44,480
and bash 'em up so I can get
a bit of a raspberry powder
374
00:17:44,480 --> 00:17:46,640
that I'll be adding to
my craquelin mixture.
375
00:17:58,000 --> 00:17:59,960
I want this dish to prove
376
00:17:59,960 --> 00:18:02,520
how much I've grown
over the last couple of months
377
00:18:02,520 --> 00:18:06,440
and that I deserve a spot in the
top 5 of MasterChef for this year.
378
00:18:09,040 --> 00:18:11,600
I'm using a lot of time in round 1
379
00:18:11,600 --> 00:18:15,880
and I still need to start on
my hazelnut praline filling
380
00:18:15,880 --> 00:18:17,840
and tempered chocolate.
381
00:18:17,840 --> 00:18:19,200
Ooh. (CHUCKLES)
382
00:18:19,200 --> 00:18:21,280
But it's gonna be worth it.
383
00:18:24,080 --> 00:18:27,800
(THEO CHUCKLES)
384
00:18:29,840 --> 00:18:31,920
RHIANNON: Alright, 63.
385
00:18:31,920 --> 00:18:34,080
Cakes are in the oven. Good thing.
386
00:18:34,080 --> 00:18:37,080
Gonna try and smash out round 1
quite quickly
387
00:18:37,080 --> 00:18:39,520
and then, so if I'm in round 2,
388
00:18:39,520 --> 00:18:42,560
I've got more time
to do something else.
389
00:18:42,560 --> 00:18:44,760
Hi, Rhiannon.
Hey. How youse going?
390
00:18:44,760 --> 00:18:46,640
Hi. Well, I'm great.
391
00:18:46,640 --> 00:18:49,680
I knew you would pick raspberries
because you always pick something...
392
00:18:49,680 --> 00:18:51,520
Tart.
..sharp, tart and acidic...
393
00:18:51,520 --> 00:18:53,360
100%.
..which is an excellent idea.
394
00:18:53,360 --> 00:18:56,440
There's a caramel on the go.
Fill us in. What are you making?
395
00:18:56,440 --> 00:18:58,320
I'm making lemon baby cakes...
Cute.
396
00:18:58,320 --> 00:18:59,880
..with a beautiful raspberry sauce.
397
00:18:59,880 --> 00:19:03,360
I'm gonna do caramelised
sort of bitter almonds...
398
00:19:03,360 --> 00:19:05,400
Mm-hm.
..and have them for my bitter.
399
00:19:05,400 --> 00:19:08,400
So, that you get a little bit
of that French-style caramel.
400
00:19:08,400 --> 00:19:11,520
Yeah, that's what I was thinking.
Be very careful.
401
00:19:11,520 --> 00:19:13,520
It's a very, very narrow line...
Yes.
402
00:19:13,520 --> 00:19:16,560
..between a really nice dark caramel
to burnt.
403
00:19:16,560 --> 00:19:18,880
You don't want it burnt.
No, definitely don't want it burnt.
404
00:19:18,880 --> 00:19:20,120
So, it's about
two degrees difference.
405
00:19:20,120 --> 00:19:21,520
OK.
Good luck!
406
00:19:21,520 --> 00:19:22,520
Thanks very much.
407
00:19:23,960 --> 00:19:26,840
I've got all the elements on track
408
00:19:26,840 --> 00:19:30,920
and all I have to do is to make sure
the bitter almonds are right.
409
00:19:32,360 --> 00:19:34,760
Oh, my God, after today,
I could be top 5.
410
00:19:34,760 --> 00:19:38,000
It's so close.
I'm like, "Give me that top 5.
411
00:19:38,000 --> 00:19:39,200
"I want the top 5!"
412
00:19:39,200 --> 00:19:41,160
Quite on edge right now. (GIGGLES)
413
00:19:41,160 --> 00:19:43,360
I don't want to stuff it up.
414
00:19:43,360 --> 00:19:46,120
That's good. Yum!
415
00:19:46,120 --> 00:19:50,800
I really want to impress Kirsten
with my oil chocolate mousse,
416
00:19:50,800 --> 00:19:54,200
hazelnut cream and vanilla biscuit,
417
00:19:54,200 --> 00:19:58,320
but she is the queen of chocolate,
418
00:19:58,320 --> 00:20:01,400
so everything
has to be perfect today.
419
00:20:04,920 --> 00:20:06,400
I've tasted the mousse.
420
00:20:06,400 --> 00:20:08,600
It's really lovely.
The flavour's good.
421
00:20:08,600 --> 00:20:10,320
(WHISPERS) Yep. Let's go.
422
00:20:10,320 --> 00:20:12,520
It's taken a lot longer
than what I thought
423
00:20:12,520 --> 00:20:14,160
to get that mousse into the fridge
424
00:20:14,160 --> 00:20:17,320
because I had to get it perfect.
425
00:20:17,320 --> 00:20:19,400
Time is definitely slipping away.
426
00:20:19,400 --> 00:20:21,720
Ooh.
427
00:20:21,720 --> 00:20:24,640
Just onto the vanilla biscuit now.
428
00:20:24,640 --> 00:20:27,440
I wanted to allocate 40 minutes
to this dish.
429
00:20:27,440 --> 00:20:29,240
Come on.
430
00:20:29,240 --> 00:20:31,760
Now probably working to 50 minutes
431
00:20:31,760 --> 00:20:35,000
because I want to make sure I give
that extra time to the mousse to set.
432
00:20:35,000 --> 00:20:36,800
Where's the big knife? There it is.
433
00:20:36,800 --> 00:20:38,800
Come on.
434
00:20:38,800 --> 00:20:42,960
With Brent playing his pin,
we are only looking for the top dish
435
00:20:42,960 --> 00:20:45,000
to be safe in this round.
436
00:20:45,000 --> 00:20:46,920
You've got 60 minutes to go.
437
00:20:46,920 --> 00:20:48,040
BRENT: Let's go. Come on.
438
00:20:48,040 --> 00:20:51,320
Let's go, guys. Come on. Top dish.
439
00:20:55,360 --> 00:20:58,040
Almost there. (EXHALES)
440
00:20:58,040 --> 00:21:00,120
I just checked my parfait.
It is setting.
441
00:21:00,120 --> 00:21:02,920
So, it's getting there. It just needs
a little bit more time.
442
00:21:02,920 --> 00:21:05,600
So, time is not our friend today,
but that's OK.
443
00:21:05,600 --> 00:21:09,280
30 minutes in and I should be able
to get this done
444
00:21:09,280 --> 00:21:12,960
while still having quite
a decent amount of time for round 2.
445
00:21:12,960 --> 00:21:14,000
OK.
446
00:21:15,640 --> 00:21:18,120
Just breathe. You got this.
447
00:21:18,120 --> 00:21:22,080
With the parfait setting
and my almond crumb in the oven,
448
00:21:22,080 --> 00:21:25,040
I need to get to work on
my raspberry-and-ginger sauce.
449
00:21:25,040 --> 00:21:29,840
This is another big, crucial element
to this dish, so it needs to be good.
450
00:21:29,840 --> 00:21:32,640
I need to stick with my strength
451
00:21:32,640 --> 00:21:36,640
and hope that I can get out
a really good dessert in round 1.
452
00:21:36,640 --> 00:21:39,320
That way, I can avoid round 2.
453
00:21:40,720 --> 00:21:44,040
They are all under a serious amount
of pressure with that time.
454
00:21:44,040 --> 00:21:45,760
Why did you only give them
90 minutes?
455
00:21:45,760 --> 00:21:48,200
90 minutes is good!
What were you thinking?
456
00:21:48,200 --> 00:21:50,400
They're all under pressure.
457
00:21:50,400 --> 00:21:52,200
Cath is waiting for
that mousse to set.
458
00:21:52,200 --> 00:21:55,360
It may not happen.
Declan, he's motoring.
459
00:21:55,360 --> 00:21:57,800
The sweat is dripping off him.
Craziness.
460
00:21:57,800 --> 00:22:00,520
Rhiannon looks like she's in
the latter stages of her cook.
461
00:22:00,520 --> 00:22:03,280
She's gonna hit that clock
any second, I reckon.
462
00:22:08,520 --> 00:22:11,040
I check the oven
and the cake is done.
463
00:22:12,400 --> 00:22:14,160
Oh, yeah. It's perfect.
464
00:22:15,520 --> 00:22:16,840
It's nice and fluffy.
465
00:22:16,840 --> 00:22:18,560
No-one else has actually
stopped their clock.
466
00:22:18,560 --> 00:22:21,480
I'm gonna be the first,
so I'm like, "Quick! Get it done!"
467
00:22:21,480 --> 00:22:22,680
THEO: Go, Rhi! Go, Rhi!
468
00:22:22,680 --> 00:22:27,280
So, I get the lemon cake, raspberry
sauce and bitter almonds on the plate
469
00:22:27,280 --> 00:22:29,320
and then I just,
like, hit that clock.
470
00:22:31,600 --> 00:22:34,520
Done! Oh, my God.
471
00:22:34,520 --> 00:22:36,440
Nice, Rhi!
472
00:22:36,440 --> 00:22:37,720
Whoo! (LAUGHS)
473
00:22:37,720 --> 00:22:38,720
It's done.
474
00:22:38,720 --> 00:22:42,600
OK, Rhiannon, you're done.
Bring on your dish.
475
00:22:42,600 --> 00:22:45,000
(JUDGES CLAP)
476
00:22:45,000 --> 00:22:46,920
Desserts, desserts, desserts.
477
00:22:48,760 --> 00:22:50,440
Hello.
478
00:22:52,000 --> 00:22:53,280
Rhiannon, what did you make us?
479
00:22:53,280 --> 00:22:56,520
I've made a lemon cake
with a raspberry sauce...
480
00:22:57,920 --> 00:23:01,280
..and some bitter almonds.
481
00:23:01,280 --> 00:23:02,680
Wonderful.
482
00:23:05,600 --> 00:23:07,040
Thank you.
483
00:23:30,880 --> 00:23:32,960
Rhiannon, the cake was delicious -
484
00:23:32,960 --> 00:23:34,960
light, airy,
exactly how you said it,
485
00:23:34,960 --> 00:23:37,000
which, I think,
is the most important thing.
486
00:23:38,480 --> 00:23:39,480
Yep.
487
00:23:39,480 --> 00:23:42,000
Had that nice little scent of lemon
running through there as well.
488
00:23:42,000 --> 00:23:44,600
I love how you were thinking about
the five flavours.
489
00:23:44,600 --> 00:23:45,720
Yeah.
490
00:23:45,720 --> 00:23:48,480
The almonds, though, there's only,
like, four on the plate,
491
00:23:48,480 --> 00:23:51,760
so without cutting up an almond...
492
00:23:51,760 --> 00:23:52,760
Yeah.
493
00:23:52,760 --> 00:23:55,200
..you get the bitterness,
but you only get it for one bite
494
00:23:55,200 --> 00:23:57,200
and in that bite,
it is quite bitter.
495
00:23:57,200 --> 00:23:59,040
OK.
496
00:23:59,040 --> 00:24:01,480
I love that you used the time
very well,
497
00:24:01,480 --> 00:24:04,120
so that was very fast
and you're the first one out.
498
00:24:04,120 --> 00:24:07,320
The cake has
a beautiful light lemon flavour.
499
00:24:07,320 --> 00:24:10,120
For me, the flavour combination
overall was great.
500
00:24:10,120 --> 00:24:12,400
Thank you.
501
00:24:12,400 --> 00:24:15,480
I think it's a great dish,
but we're yet to taste the others.
502
00:24:15,480 --> 00:24:16,800
Yeah. No worries.
Thanks, Rhiannon.
503
00:24:16,800 --> 00:24:18,760
Thank you.
Thanks, guys.
504
00:24:18,760 --> 00:24:21,040
BRENT: Good job, Rhi.
THEO: Good job, Rhi. Good job.
505
00:24:21,040 --> 00:24:25,000
For those of you still cooking,
you only have 45 minutes left.
506
00:24:25,000 --> 00:24:26,720
That's half the time, guys.
507
00:24:26,720 --> 00:24:27,920
Push! Go!
508
00:24:27,920 --> 00:24:29,880
Let's go.
(CATH HUMS)
509
00:24:29,880 --> 00:24:31,280
Oof!
510
00:24:34,280 --> 00:24:36,000
Declan.
Gents, how are you?
511
00:24:36,000 --> 00:24:39,640
How are you, more to the point?
I'm very, very nervous, but I...
512
00:24:39,640 --> 00:24:44,240
Like, I like being in
these situations. Yep. Yeah.
513
00:24:44,240 --> 00:24:46,000
So, you've got choux buns
in the oven.
514
00:24:46,000 --> 00:24:48,200
Choux buns in the oven.
Raspberry craquelin on top.
515
00:24:48,200 --> 00:24:50,400
Raspberry craquelin on top.
They're due out in 15.
516
00:24:50,400 --> 00:24:53,080
15 minutes? And they've got to
cool down before you fill 'em?
517
00:24:53,080 --> 00:24:54,080
Yep.
518
00:24:54,080 --> 00:24:57,240
What have you got to do between now
and them coming out of the oven?
519
00:24:57,240 --> 00:25:00,240
A compote,
my hazelnut cream filling...
520
00:25:00,240 --> 00:25:02,040
Yep.
..and tempered chocolate.
521
00:25:02,040 --> 00:25:03,280
I know, yeah.
522
00:25:03,280 --> 00:25:05,160
How long are you hoping to have
for round 2?
523
00:25:05,160 --> 00:25:07,360
Maybe...maybe 25 minutes.
Oh!
524
00:25:08,600 --> 00:25:11,120
Yeah. I know.
That's aggressive!
525
00:25:11,120 --> 00:25:13,240
Yeah.
25 minutes in round 2?
526
00:25:13,240 --> 00:25:14,520
Yep.
527
00:25:14,520 --> 00:25:18,200
Do you have a plan for
a 25-minute dessert?
528
00:25:20,600 --> 00:25:21,640
Um...
529
00:25:21,640 --> 00:25:23,360
No.
530
00:25:23,360 --> 00:25:24,560
Oh!
531
00:25:38,040 --> 00:25:39,640
Maybe...maybe 25 minutes.
532
00:25:39,640 --> 00:25:41,520
Oh!
Yeah.
533
00:25:41,520 --> 00:25:43,600
25 minutes in round 2?
Yeah.
534
00:25:43,600 --> 00:25:47,720
Do you have a plan
for a 25-minute dessert?
535
00:25:49,480 --> 00:25:51,160
Um...
536
00:25:51,160 --> 00:25:52,880
No.
537
00:25:52,880 --> 00:25:54,240
Oh!
538
00:25:58,840 --> 00:26:00,520
There's still a lot to do
539
00:26:00,520 --> 00:26:03,960
and I've put all my eggs
in one basket.
540
00:26:03,960 --> 00:26:06,440
I just need to work fast,
keep organised
541
00:26:06,440 --> 00:26:09,240
and make this round 1 dish
the best dish of the day.
542
00:26:09,240 --> 00:26:10,640
I'm freakin' out.
543
00:26:10,640 --> 00:26:14,480
Malissa, Declan, Cath,
you've only got 40 minutes to go.
544
00:26:14,480 --> 00:26:15,840
Come on.
545
00:26:22,560 --> 00:26:25,400
Mal, how you going?
Yep, couple of minutes.
546
00:26:25,400 --> 00:26:27,880
I wanted to use 45 minutes
in this cook,
547
00:26:27,880 --> 00:26:30,920
so seeing that that time
is now passing
548
00:26:30,920 --> 00:26:32,840
is getting me a little bit nervous
549
00:26:32,840 --> 00:26:35,080
because there's only one
top dish today
550
00:26:35,080 --> 00:26:38,480
and the possibility of me
being in round 2 is very high.
551
00:26:38,480 --> 00:26:40,800
Oh, the pressure is absolutely on.
552
00:26:40,800 --> 00:26:44,320
I really need to move.
I need to start plating up my dish.
553
00:26:44,320 --> 00:26:46,040
Hot tray!
554
00:26:46,040 --> 00:26:47,200
I'm really happy.
555
00:26:47,200 --> 00:26:48,480
The parfait's really beautiful
556
00:26:48,480 --> 00:26:49,480
and it is set.
557
00:26:49,480 --> 00:26:50,760
I'm happy with the crumb
558
00:26:50,760 --> 00:26:52,040
and the sauce as well.
559
00:26:52,040 --> 00:26:53,600
It's got a nice zing to it,
560
00:26:53,600 --> 00:26:56,960
so I'm hoping it works really well
with the chocolate.
561
00:26:56,960 --> 00:26:58,600
I'm gonna get this all on the plate
562
00:26:58,600 --> 00:27:00,480
and hopefully it's gonna get me
that top dish.
563
00:27:00,480 --> 00:27:01,960
OK, I'm done, I'm done.
564
00:27:01,960 --> 00:27:04,320
I'm done.
Malissa just hit the clock.
565
00:27:04,320 --> 00:27:05,440
Good job, Malissa!
566
00:27:05,440 --> 00:27:08,240
Come on, Cath, you've got to get
this out now. Come on, come on.
567
00:27:08,240 --> 00:27:10,720
I've got to get
this chocolate mousse quick sticks.
568
00:27:10,720 --> 00:27:13,360
I would normally have my mousse
setting for longer.
569
00:27:14,360 --> 00:27:15,400
Come on.
570
00:27:15,400 --> 00:27:19,480
But this is precious time
for round 2.
571
00:27:19,480 --> 00:27:23,280
I cannot wait to press stop
on my clock.
572
00:27:23,280 --> 00:27:24,720
(SIGHS)
573
00:27:24,720 --> 00:27:26,520
OK, done.
574
00:27:27,760 --> 00:27:29,760
Yeah. Good work.
575
00:27:31,840 --> 00:27:34,240
Declan,
576
00:27:34,240 --> 00:27:37,080
Cath and Malissa have both
just hit the clock.
577
00:27:37,080 --> 00:27:39,320
You've only got 38 minutes to go.
578
00:27:39,320 --> 00:27:40,440
Come on, mate.
579
00:27:40,440 --> 00:27:42,240
Got time?
580
00:27:42,240 --> 00:27:44,120
Let's go.
581
00:27:44,120 --> 00:27:45,920
Righto, Malissa, come on down.
582
00:27:45,920 --> 00:27:47,400
MALISSA: Yay!
THEO: Go, Malissa.
583
00:27:51,280 --> 00:27:53,520
Hello!
584
00:27:53,520 --> 00:27:55,920
There you go.
Thank you.
585
00:27:55,920 --> 00:27:57,360
You're welcome.
586
00:27:58,520 --> 00:28:00,120
Malissa, what's the dish?
587
00:28:00,120 --> 00:28:02,760
I've made a chocolate parfait
588
00:28:02,760 --> 00:28:06,960
with a raspberry sauce
and an almond crumb.
589
00:28:36,240 --> 00:28:38,160
The parfait was smashing.
590
00:28:38,160 --> 00:28:40,760
It was fantastic
and a very smart choice
591
00:28:40,760 --> 00:28:43,160
'cause it's easy to make
and easy to set.
592
00:28:43,160 --> 00:28:45,000
Parfaits are often quite dense,
593
00:28:45,000 --> 00:28:47,720
but yours was very easy
to break into,
594
00:28:47,720 --> 00:28:49,040
it was really smooth,
595
00:28:49,040 --> 00:28:51,600
very much like a frozen mousse,
which is what it is,
596
00:28:51,600 --> 00:28:52,640
so, well done.
597
00:28:52,640 --> 00:28:54,000
Thank you so much. Thank you.
598
00:28:54,000 --> 00:28:56,280
Malissa, the crumb
really helped the dish,
599
00:28:56,280 --> 00:28:57,920
so I'm glad you put it on there.
600
00:28:57,920 --> 00:28:59,200
I'm glad, yeah.
601
00:28:59,200 --> 00:29:01,800
Um, raspberry sauce.
Yep?
602
00:29:01,800 --> 00:29:04,800
Seeds in a raspberry sauce
do not belong there
603
00:29:04,800 --> 00:29:06,200
ever, ever, ever, ever, ever.
604
00:29:06,200 --> 00:29:07,240
OK.
605
00:29:07,240 --> 00:29:09,640
I'm so with Jock
on the raspberry seeds.
606
00:29:09,640 --> 00:29:11,720
It's one of my pet hates.
607
00:29:11,720 --> 00:29:14,440
It could be the raspberry seeds
are the difference
608
00:29:14,440 --> 00:29:17,840
between you being up there
or being down here in round 2.
609
00:29:17,840 --> 00:29:20,360
Oh, and I have the strainer
on my bench and everything.
610
00:29:20,360 --> 00:29:23,000
Oh!
I literally ran and grabbed it!
611
00:29:23,000 --> 00:29:25,000
Silly! Silly! (LAUGHS)
612
00:29:25,000 --> 00:29:26,120
Thank you.
613
00:29:26,120 --> 00:29:27,240
Please join Rhiannon.
614
00:29:27,240 --> 00:29:28,880
Oh, my God!
615
00:29:28,880 --> 00:29:31,560
It's really annoying that
it was just a silly mistake
616
00:29:31,560 --> 00:29:33,040
that got me into this position.
617
00:29:33,040 --> 00:29:36,080
Damn it! So annoyed!
618
00:29:36,080 --> 00:29:38,360
Come on, Cath, let's go.
619
00:29:38,360 --> 00:29:43,240
THEO: Go, Cath. Good luck.
Beautiful plate.
620
00:29:45,680 --> 00:29:47,080
JOCK: So, what have you made us?
621
00:29:47,080 --> 00:29:50,760
CATH: So, I've made a chocolate
mousse with a hazelnut cream
622
00:29:50,760 --> 00:29:52,720
and a vanilla biscuit.
623
00:29:52,720 --> 00:29:53,800
Do you know what?
624
00:29:53,800 --> 00:29:56,000
The two girls can have one each
625
00:29:56,000 --> 00:29:57,920
and you guys can share one.
626
00:29:57,920 --> 00:29:59,000
OK.
Thanks, Cath. Thank you.
627
00:29:59,000 --> 00:30:00,440
No worries.
Cheers.
628
00:30:00,440 --> 00:30:04,160
Lucky we like each other.
(LAUGHS)
629
00:30:25,360 --> 00:30:27,480
Cath, I thought the presentation
was really cute.
630
00:30:27,480 --> 00:30:30,360
It almost looked like a hot chocolate
with some whipped cream on top,
631
00:30:30,360 --> 00:30:32,880
a little biscuit on the side.
632
00:30:32,880 --> 00:30:36,160
I thought that the hazelnut cream had
a lovely light, airy texture to it.
633
00:30:36,160 --> 00:30:38,800
Unfortunately, the counterbalance
of that, the mousse,
634
00:30:38,800 --> 00:30:41,160
it lacked structure.
635
00:30:41,160 --> 00:30:42,800
OK, thanks.
636
00:30:44,560 --> 00:30:46,920
The mousse was probably
a little bit too soft...
637
00:30:46,920 --> 00:30:48,040
Yeah, sure.
638
00:30:48,040 --> 00:30:49,520
..and needed more time
in the fridge.
639
00:30:49,520 --> 00:30:51,560
When you're making
a chocolate mousse,
640
00:30:51,560 --> 00:30:53,720
if you're using oil in it -
641
00:30:53,720 --> 00:30:55,800
which is smart
because it's on your bench
642
00:30:55,800 --> 00:30:57,040
and you can use it -
643
00:30:57,040 --> 00:30:59,040
but it's going to take
a lot longer to set.
644
00:30:59,040 --> 00:31:00,240
Yep, sure.
645
00:31:00,240 --> 00:31:03,800
I reckon it needed an extra
probably 10 minutes to set.
646
00:31:03,800 --> 00:31:04,800
OK.
647
00:31:04,800 --> 00:31:09,440
And if it did, actually, it would
have been absolutely spectacular
648
00:31:09,440 --> 00:31:11,720
because I think
the recipe's really good.
649
00:31:11,720 --> 00:31:12,920
Well done.
MELISSA: Thank you, Cath.
650
00:31:12,920 --> 00:31:14,360
Thanks, guys. Thank you.
651
00:31:14,360 --> 00:31:16,920
MALISSA: That was fun.
That was fun.
652
00:31:16,920 --> 00:31:19,480
Yeah, that was... What a rush.
653
00:31:19,480 --> 00:31:20,520
Yeah.
654
00:31:22,440 --> 00:31:25,040
Cool, calm and collected.
Cool, calm and collected.
655
00:31:25,040 --> 00:31:29,640
35 minutes to go
and it's just me left.
656
00:31:29,640 --> 00:31:31,800
Come on, Dec.
657
00:31:31,800 --> 00:31:33,040
Look, I'm really pushing it.
658
00:31:33,040 --> 00:31:35,760
I'm really nervous, but, you know,
659
00:31:35,760 --> 00:31:38,080
I just want to go my hardest
in this first round.
660
00:31:38,080 --> 00:31:40,440
If I'm going home,
I wanna go home on a bang.
661
00:31:42,800 --> 00:31:46,320
I've got my chouxs out of the oven.
They're nice and airy.
662
00:31:46,320 --> 00:31:48,680
Beautiful craquelin on top.
663
00:31:48,680 --> 00:31:51,840
I'm just squirting
a bit of the hazelnut praline
664
00:31:51,840 --> 00:31:53,560
inside that choux bun.
665
00:31:55,040 --> 00:31:57,080
I get my chocolate out of the fridge.
666
00:31:58,160 --> 00:31:59,760
Some of this.
667
00:31:59,760 --> 00:32:02,680
I've ran the comb through that,
rolled it up,
668
00:32:02,680 --> 00:32:04,520
put an elastic band around it
669
00:32:04,520 --> 00:32:06,240
and as I've unmoulded it,
670
00:32:06,240 --> 00:32:10,040
all these beautiful sort of
chocolate ribbons are coming off.
671
00:32:10,040 --> 00:32:13,960
I just want to place one of these
individually with the choux bun
672
00:32:13,960 --> 00:32:17,920
so it's got that technique element
there of what I've done
673
00:32:17,920 --> 00:32:21,120
as well as that nice bitterness that
the dark chocolate will give you.
674
00:32:22,960 --> 00:32:24,480
Yeah, let's do it. Let's do it.
675
00:32:24,480 --> 00:32:26,520
Alright, I'm done.
676
00:32:26,520 --> 00:32:28,000
MALISSA: Good job, Declan!
677
00:32:28,000 --> 00:32:30,160
CATH: Nice, Dec!
Well done!
678
00:32:30,160 --> 00:32:32,520
OK, so, the last person
to finish in round 1
679
00:32:32,520 --> 00:32:34,560
with 33 minutes left on the clock,
680
00:32:34,560 --> 00:32:35,880
it's Declan.
681
00:32:37,760 --> 00:32:42,200
I used nearly all my ingredients
and so much of my time on this dish,
682
00:32:42,200 --> 00:32:46,080
so if this dish isn't good enough
and I'm in round 2,
683
00:32:46,080 --> 00:32:48,760
I've got no idea
what I'll be able to cook.
684
00:32:51,000 --> 00:32:53,120
Declan, what did you make us today?
685
00:32:53,120 --> 00:32:56,440
Today, I've made you my choux buns
with a raspberry craquelin,
686
00:32:56,440 --> 00:32:58,640
raspberry compote,
tempered chocolate
687
00:32:58,640 --> 00:33:00,840
and hazelnut praline filling.
688
00:33:05,120 --> 00:33:06,240
Oh.
689
00:33:13,360 --> 00:33:15,240
Mate, you're right to be nervous.
690
00:33:15,240 --> 00:33:18,320
(DRAMATIC MUSIC)
691
00:33:18,320 --> 00:33:23,120
Such a risky, risky move.
692
00:33:33,720 --> 00:33:37,120
(EMOTIVE MUSIC)
693
00:34:07,000 --> 00:34:10,520
Big risk comes big rewards, mate.
694
00:34:13,600 --> 00:34:14,960
(CONTESTANTS GASP)
695
00:34:14,960 --> 00:34:16,720
(CONTESTANTS TALK OVER EACH OTHER)
MALISSA: Go, Deccy!
696
00:34:24,520 --> 00:34:27,840
What I'm loving about this is there
was consistency in your choux pastry.
697
00:34:27,840 --> 00:34:32,600
They're all puffy, they're all light,
they're all beautifully cooked.
698
00:34:32,600 --> 00:34:35,040
It shows your technique
and how far you've come.
699
00:34:35,040 --> 00:34:38,840
And then you've gone to the nous
of tempering some chocolate curls
700
00:34:38,840 --> 00:34:40,640
'cause the good lady
is here in the house.
701
00:34:40,640 --> 00:34:42,640
Yeah.
Mate, how smart are you?
702
00:34:42,640 --> 00:34:45,600
Like, you didn't have to and you
wouldn't have done that on day one.
703
00:34:45,600 --> 00:34:46,800
You're only able to do that
704
00:34:46,800 --> 00:34:48,720
because you've been in
the MasterChef kitchen for months.
705
00:34:48,720 --> 00:34:49,720
Yep.
706
00:34:49,720 --> 00:34:53,480
Your progress in this competition
is immense.
707
00:34:53,480 --> 00:34:56,200
I'm so proud of you, mate,
and I can see you're emotional.
708
00:34:56,200 --> 00:34:59,200
I'm getting bloody emotional now.
Mate, well done.
709
00:34:59,200 --> 00:35:02,920
Oh, buddy! Hey?
710
00:35:05,600 --> 00:35:08,920
Declan, I could see your choux buns
from way back here
711
00:35:08,920 --> 00:35:10,760
and I thought,
"Wow, they look amazing."
712
00:35:10,760 --> 00:35:13,360
I could even see the height
that you had,
713
00:35:13,360 --> 00:35:16,360
which means that you've got
an amazing huge cavity inside
714
00:35:16,360 --> 00:35:18,240
for all that praline cream.
715
00:35:18,240 --> 00:35:20,360
The raspberry in the craquelin
was genius.
716
00:35:20,360 --> 00:35:25,040
Those little pops of acidity
breaks through the choux pastry.
717
00:35:25,040 --> 00:35:27,000
And not only did you
temper chocolate,
718
00:35:27,000 --> 00:35:29,840
but you also combed it
and spread it on plastic
719
00:35:29,840 --> 00:35:32,080
and gave it
a little bit of movement.
720
00:35:32,080 --> 00:35:36,720
So, for me, I loved every aspect
of what you created
721
00:35:36,720 --> 00:35:40,280
and that's what I love coming into
the MasterChef kitchen for -
722
00:35:40,280 --> 00:35:41,920
to see things like this.
723
00:35:41,920 --> 00:35:44,480
Amazing.
From the lady herself, mate!
724
00:35:44,480 --> 00:35:46,880
(CONTESTANTS CHEER)
725
00:35:51,080 --> 00:35:53,920
If that's not a gold star on your
forehead, I don't know what is,
726
00:35:53,920 --> 00:35:56,600
because that is the glowing review
that you want.
727
00:35:56,600 --> 00:36:00,680
It's really just excellent work, so
you should be so proud of yourself.
728
00:36:00,680 --> 00:36:02,280
Thank you so much, Mel.
729
00:36:02,280 --> 00:36:04,160
I'm gonna call it.
730
00:36:04,160 --> 00:36:06,760
I don't think there's a better dish
out there today.
731
00:36:06,760 --> 00:36:09,320
Get that black apron off,
get upstairs.
732
00:36:09,320 --> 00:36:10,720
(ALL CHEER)
733
00:36:10,720 --> 00:36:14,080
You are through to the top 5.
734
00:36:14,080 --> 00:36:18,440
(CONTESTANTS TALK OVER EACH OTHER)
735
00:36:25,040 --> 00:36:28,120
The top 5 of MasterChef.
It's bloody amazing.
736
00:36:28,120 --> 00:36:29,760
I'm absolutely just buzzing.
737
00:36:30,800 --> 00:36:32,400
Yeah.
Give us a sweaty hug.
738
00:36:32,400 --> 00:36:35,120
(SPEAKS INDISTINCTLY)
739
00:36:37,320 --> 00:36:39,000
Good job, mate. Good job.
740
00:36:39,000 --> 00:36:41,760
RHIANNON: Oh, my God, it's the girls.
741
00:36:41,760 --> 00:36:44,480
We've got Malissa,
who's like our adopted daughter.
742
00:36:44,480 --> 00:36:46,560
(SIGHS) Gosh.
743
00:36:46,560 --> 00:36:47,800
Alright, girls.
(SIGHS)
744
00:36:47,800 --> 00:36:50,160
Cath and I have been best buddies
from the beginning.
745
00:36:50,160 --> 00:36:53,160
The funniest thing, Cath and I
were like, "You know what?
746
00:36:53,160 --> 00:36:56,120
"We reckon one of the oldies might
get through to the top 5."
747
00:36:56,120 --> 00:36:57,800
And then we were like, "Bugger it!
748
00:36:57,800 --> 00:37:00,040
"Let's fight and have both of us
in the top 5."
749
00:37:02,400 --> 00:37:05,120
So, you know, I know
Cath's giving everything today.
750
00:37:05,120 --> 00:37:07,360
I'm giving everything.
Malissa's giving everything.
751
00:37:07,360 --> 00:37:09,320
All of us want a top 5 position.
752
00:37:09,320 --> 00:37:10,600
Love ya.
753
00:37:11,680 --> 00:37:15,920
Righto, Rhiannon, Malissa and Cath,
754
00:37:15,920 --> 00:37:20,120
in this round, all you'll have left
is the ingredients
755
00:37:20,120 --> 00:37:22,840
and the time
that you've left yourselves.
756
00:37:22,840 --> 00:37:26,360
Rhiannon, you've got the most time
757
00:37:26,360 --> 00:37:28,240
and your time starts now.
758
00:37:28,240 --> 00:37:30,280
(CONTESTANTS CHEER)
759
00:37:30,280 --> 00:37:32,840
I've got 49 minutes and 17 seconds.
760
00:37:35,280 --> 00:37:37,200
I've got, like,
10 minutes on the girls.
761
00:37:37,200 --> 00:37:39,600
Oh, that's a lot of time, isn't it?
762
00:37:39,600 --> 00:37:41,720
I have chocolate.
I have hazelnut paste.
763
00:37:41,720 --> 00:37:45,600
I have flour, sugar, milk,
half a lemon.
764
00:37:45,600 --> 00:37:49,320
I've got just enough ingredients
that I need to make my dessert.
765
00:37:51,520 --> 00:37:53,400
(THEO LAUGHS)
766
00:37:53,400 --> 00:37:55,520
(LAUGHS)
767
00:37:55,520 --> 00:37:58,520
Livin' on the edge!
Jesus! That is perfect.
768
00:37:58,520 --> 00:38:01,600
And, you know, the closer you get,
the more hungrier you get,
769
00:38:01,600 --> 00:38:06,200
and it's, like, oh, my goodness, now
competitive Rhiannon is coming out.
770
00:38:06,200 --> 00:38:07,560
It's, like, game on.
771
00:38:07,560 --> 00:38:10,200
Yeah, nice and organised, Rhi.
Good to see it.
772
00:38:10,200 --> 00:38:15,760
When I met Dean, my husband,
I was 30 and he waterskied socially,
773
00:38:15,760 --> 00:38:18,120
so I naturally just took it on.
774
00:38:18,120 --> 00:38:22,200
I was pretty bad at it, but I've
worked pretty hard to get to here.
775
00:38:22,200 --> 00:38:26,000
Last year, I entered my first
nationals with waterskiing
776
00:38:26,000 --> 00:38:27,200
and I got gold,
777
00:38:27,200 --> 00:38:30,920
so I am actually the over-45s
national women's slalom champion.
778
00:38:30,920 --> 00:38:32,160
(GIGGLES)
779
00:38:32,160 --> 00:38:34,280
Oh, I'm so stoked!
780
00:38:34,280 --> 00:38:37,080
For me to be able to win nationals,
781
00:38:37,080 --> 00:38:39,640
I have to think,
"I'm gonna be number one,"
782
00:38:39,640 --> 00:38:41,240
and so that's what I've got to do.
783
00:38:41,240 --> 00:38:43,840
I've got to keep thinking,
"I'm gonna be number one,"
784
00:38:43,840 --> 00:38:46,000
and I've just gotta fight
and fight and fight
785
00:38:46,000 --> 00:38:48,640
and make sure that I can get there.
786
00:38:50,200 --> 00:38:54,200
So, I'm doing a chocolate fondant
with a lemon crumb
787
00:38:54,200 --> 00:38:55,720
and a hazelnut ice cream.
788
00:38:56,920 --> 00:38:59,040
The fondant needs about 10 minutes
in the oven
789
00:38:59,040 --> 00:39:02,040
and I just want it set on the outside
and beautiful on the inside.
790
00:39:03,440 --> 00:39:05,640
Round 1, execution was not perfect,
791
00:39:05,640 --> 00:39:08,160
so this time, I'm gonna make sure
792
00:39:08,160 --> 00:39:10,800
that I execute this dessert
perfectly.
793
00:39:10,800 --> 00:39:14,280
For the chocolate fondant,
we need a gooey centre.
794
00:39:14,280 --> 00:39:17,280
It's risky 'cause you don't know
what's going on until they cut it.
795
00:39:19,920 --> 00:39:22,320
So, can I go now or...?
796
00:39:22,320 --> 00:39:24,320
Nah.
Nah.
797
00:39:24,320 --> 00:39:27,000
Come on!
Ooh!
798
00:39:27,000 --> 00:39:30,080
39:04.
39:04. Yep.
799
00:39:30,080 --> 00:39:33,120
39 minutes
really isn't a lot of time at all,
800
00:39:33,120 --> 00:39:35,400
but I was pretty smart in round 1
801
00:39:35,400 --> 00:39:37,200
with how I used my ingredients
802
00:39:37,200 --> 00:39:39,280
so I'm feeling OK
with what I've got.
803
00:39:39,280 --> 00:39:43,160
Malissa, your 39 minutes
and 4 seconds starts now.
804
00:39:43,160 --> 00:39:44,960
Go!
CATH: Go, Malissa!
805
00:39:44,960 --> 00:39:46,760
(MEN CHEER)
806
00:39:46,760 --> 00:39:50,120
Look, she's motoring! Holy dooley!
807
00:39:50,120 --> 00:39:51,880
Wow, she's fast!
808
00:39:51,880 --> 00:39:53,920
JOCK: Actually sprinting.
809
00:39:53,920 --> 00:39:56,960
MELISSA: Have you ever seen her
move that fast before?
810
00:39:56,960 --> 00:39:58,400
She's fast.
Yeah!
811
00:40:00,280 --> 00:40:01,880
You got one in you, Cath?
Oh, absolutely.
812
00:40:01,880 --> 00:40:03,080
I had a run this morning.
813
00:40:03,080 --> 00:40:06,440
Cath, your 38 minutes
and 48 seconds starts...
814
00:40:07,840 --> 00:40:08,880
..now!
815
00:40:11,120 --> 00:40:13,080
MALISSA: Go, Cath!
816
00:40:13,080 --> 00:40:16,800
(DRAMATIC MUSIC)
817
00:40:19,360 --> 00:40:21,920
Nice, Cath. Looking good.
818
00:40:21,920 --> 00:40:24,080
(WHISPERS) OK, OK,
let's go, sweetie-pie.
819
00:40:24,080 --> 00:40:25,160
Round 2.
820
00:40:25,160 --> 00:40:27,760
I have 38 minutes, 46 seconds -
821
00:40:27,760 --> 00:40:30,440
the least amount of time
out of the three of us.
822
00:40:30,440 --> 00:40:31,440
Come on.
823
00:40:31,440 --> 00:40:34,160
But, surprisingly,
I do have an abundance, really,
824
00:40:34,160 --> 00:40:35,760
still of the ingredients left over.
825
00:40:35,760 --> 00:40:37,240
There's a lot of chocolate there,
826
00:40:37,240 --> 00:40:40,000
so I'm thinking I'm gonna give them
827
00:40:40,000 --> 00:40:41,800
a smack of chocolate
across the face.
828
00:40:41,800 --> 00:40:44,280
(LAUGHS)
829
00:40:44,280 --> 00:40:47,680
I'm gonna make
a flourless chocolate cake.
830
00:40:47,680 --> 00:40:51,360
It's gonna be nice and gooey,
chocolatey inside
831
00:40:51,360 --> 00:40:53,960
and that crunch on the outside.
832
00:40:53,960 --> 00:40:58,480
And I'm also going to make
a vanilla bean ice cream
833
00:40:58,480 --> 00:41:00,360
with a raspberry coulis.
834
00:41:01,880 --> 00:41:03,480
DECLAN: Nice, Cath.
Think about what you need.
835
00:41:03,480 --> 00:41:04,480
Yep.
836
00:41:04,480 --> 00:41:07,080
It is so much to get done
in 38 minutes.
837
00:41:07,080 --> 00:41:10,000
Yeah! Come on, Cath!
Yeah!
838
00:41:10,000 --> 00:41:11,600
But I do have a clear vision,
839
00:41:11,600 --> 00:41:14,280
so I just have to go, go, go.
840
00:41:14,280 --> 00:41:16,840
Well, I've got my chocolate
and butter melting for my cake,
841
00:41:16,840 --> 00:41:20,560
so I'm pumped.
842
00:41:22,240 --> 00:41:24,280
No matter how much time
you started with,
843
00:41:24,280 --> 00:41:26,400
you all have 30 minutes to go.
844
00:41:26,400 --> 00:41:28,280
Come on!
(JUDGES TALK OVER EACH OTHER)
845
00:41:29,440 --> 00:41:30,680
Who doesn't love a crumb?
846
00:41:30,680 --> 00:41:33,040
(DRAMATIC CHORAL MUSIC)
847
00:41:36,760 --> 00:41:38,840
Malissa.
Malissa.
848
00:41:38,840 --> 00:41:39,840
What are you making?
849
00:41:39,840 --> 00:41:41,920
I'm making
a hazelnut ice-cream sandwich.
850
00:41:41,920 --> 00:41:44,720
Ooh!
Oh!
851
00:41:44,720 --> 00:41:46,000
Yum.
852
00:41:46,000 --> 00:41:48,560
And when you say 'ice cream',
do you mean parfait?
853
00:41:48,560 --> 00:41:51,600
Yeah, I'm doing a parfait, yeah.
Yep. Gotcha.
854
00:41:51,600 --> 00:41:54,040
Try and do, like,
a fudge-y ganache in the centre.
855
00:41:54,040 --> 00:41:56,200
Yep.
And then the biscuit?
856
00:41:56,200 --> 00:41:59,360
So, I'm gonna cook that
for about 10-12 minutes.
857
00:41:59,360 --> 00:42:02,080
Whoa, you need every minute,
don't you?
858
00:42:02,080 --> 00:42:03,640
I know. I need every minute.
859
00:42:03,640 --> 00:42:06,800
I reckon you've earned your place
this year as the eliminator.
860
00:42:06,800 --> 00:42:08,360
Oh! (LAUGHS)
861
00:42:08,360 --> 00:42:10,240
Like, I mean,
how many have you been in?
862
00:42:10,240 --> 00:42:13,440
All of them. (LAUGHS)
It feels like you have.
863
00:42:13,440 --> 00:42:16,880
You are genuinely
the most experienced...
864
00:42:18,400 --> 00:42:20,440
I'm listening.
865
00:42:20,440 --> 00:42:23,440
What were you saying?
Yes, keep telling me. (LAUGHS)
866
00:42:23,440 --> 00:42:28,760
I believe you're the most experienced
contestant in an elimination.
867
00:42:29,880 --> 00:42:30,880
Yeah.
868
00:42:30,880 --> 00:42:32,720
Everybody around here
is looking at you, going,
869
00:42:32,720 --> 00:42:36,600
"If I'm in an elimination with her,
I'm probably not coming off on top."
870
00:42:36,600 --> 00:42:38,240
Oh, gosh.
You know what I mean?
871
00:42:38,240 --> 00:42:41,080
Yeah. It's nice to have
that bit of confidence.
872
00:42:41,080 --> 00:42:44,120
Perfect ice-cream sandwich.
Here we go. Thank you.
873
00:42:44,120 --> 00:42:48,200
Man, this is crazy
she's doing an ice-cream sandwich,
874
00:42:48,200 --> 00:42:49,760
because I'm looking at the clock
875
00:42:49,760 --> 00:42:52,240
and there's less than 30 minutes
to go.
876
00:42:56,280 --> 00:42:57,480
Come on, Malissa.
877
00:43:05,720 --> 00:43:08,600
(DRAMATIC MUSIC)
878
00:43:08,600 --> 00:43:10,200
with a bit of lemon for a coulis.
879
00:43:10,200 --> 00:43:12,240
Ooh! Hee-hah!
(LAUGHS)
880
00:43:12,240 --> 00:43:15,400
Beautiful rich
flourless chocolate cake.
881
00:43:15,400 --> 00:43:16,840
Sounds yummy, doesn't it?
882
00:43:16,840 --> 00:43:20,320
I am frantic, but I am giving this
everything I've got.
883
00:43:20,320 --> 00:43:22,920
I am not going down without a fight.
884
00:43:22,920 --> 00:43:24,800
Come on, Cath. Get it in the oven.
885
00:43:24,800 --> 00:43:27,880
CATH: You'll be right.
There you go. In the oven.
886
00:43:27,880 --> 00:43:30,080
They will need about 20, 25 minutes.
887
00:43:30,080 --> 00:43:32,120
Well done. OK.
888
00:43:32,120 --> 00:43:34,520
It's gonna be right down
to the last second.
889
00:43:34,520 --> 00:43:36,960
THEO: Go, Cath.
BRENT: Go, Cath. Let's go.
890
00:43:36,960 --> 00:43:38,920
Go, girl. Come on, let's go.
Come on, now.
891
00:43:40,560 --> 00:43:41,640
Whoa!
892
00:43:41,640 --> 00:43:43,400
(CLOCK TICKS)
893
00:43:43,400 --> 00:43:45,360
ANDY: Three great ideas? Tick!
894
00:43:45,360 --> 00:43:46,360
CATH: Come on.
895
00:43:46,360 --> 00:43:48,960
But you've only got 20 minutes
to execute.
896
00:43:48,960 --> 00:43:50,960
Let's go! Let's go!
897
00:43:52,840 --> 00:43:54,600
RHIANNON: I'm giving it everything.
898
00:43:54,600 --> 00:43:57,400
If I go home, it's not gonna be
for lack of trying.
899
00:43:58,880 --> 00:44:02,880
MALISSA: Time is going so quickly,
but I feel good.
900
00:44:02,880 --> 00:44:07,360
I've pretty much got
my parfait done,
901
00:44:07,360 --> 00:44:09,240
so I'm gonna pop this
in the freezer,
902
00:44:09,240 --> 00:44:11,080
in the blast chiller,
now to set.
903
00:44:11,080 --> 00:44:14,800
I've chosen a really risky dish
to make in 39 minutes.
904
00:44:14,800 --> 00:44:16,840
DECLAN: I'm glad she did six.
905
00:44:16,840 --> 00:44:17,920
BRENT: Yeah.
Yeah.
906
00:44:17,920 --> 00:44:19,040
You know?
907
00:44:19,040 --> 00:44:21,360
Just in case five don't work.
Yeah.
908
00:44:21,360 --> 00:44:22,600
(LAUGHS)
909
00:44:22,600 --> 00:44:24,640
(CONTESTANTS LAUGH)
910
00:44:26,720 --> 00:44:28,840
Good stuff, Mal.
911
00:44:28,840 --> 00:44:31,600
My parfait is in the blast chiller
912
00:44:31,600 --> 00:44:34,120
and I'm working on
my biscuit sandwich.
913
00:44:34,120 --> 00:44:35,800
Biscuit, biscuit.
914
00:44:35,800 --> 00:44:37,880
A good biscuit
for an ice-cream sandwich
915
00:44:37,880 --> 00:44:40,640
needs to be really nice and soft
for every bite,
916
00:44:40,640 --> 00:44:43,400
so I'm adding in
a little bit of baking powder
917
00:44:43,400 --> 00:44:45,760
because I need to make sure
that this cookie rises
918
00:44:45,760 --> 00:44:49,080
and that it holds
and stays together really nicely.
919
00:44:49,080 --> 00:44:51,760
I'm absolutely gonna be
pushed for time with this,
920
00:44:51,760 --> 00:44:57,360
but, you know, I'm gonna risk it
for the biscuit and just go for it.
921
00:44:57,360 --> 00:44:59,480
Nice, Mal!
THEO: Go, Mal.
922
00:45:00,520 --> 00:45:02,920
Yeah, nice and organised, Rhi.
Good to see it.
923
00:45:02,920 --> 00:45:04,600
Thanks, buddy.
924
00:45:04,600 --> 00:45:06,480
The chocolate fondants
are in the oven.
925
00:45:06,480 --> 00:45:09,280
Yeah, get it on the tray.
There you go. Get it on the tray.
926
00:45:09,280 --> 00:45:11,960
The anglaise is done. Now it's time
to move onto my ice cream.
927
00:45:11,960 --> 00:45:14,680
Looks nice and gluey.
Lovely jubbly.
928
00:45:14,680 --> 00:45:16,840
Normally, I would put it
in an ice-cream machine,
929
00:45:16,840 --> 00:45:18,160
I would churn it.
930
00:45:18,160 --> 00:45:21,080
Today, I'm going for
liquid nitrogen.
931
00:45:21,080 --> 00:45:22,680
I'm bloody top 6.
932
00:45:22,680 --> 00:45:25,760
Today's the day to get in
and do a science experiment.
933
00:45:27,000 --> 00:45:28,600
Rhiannon.
Oh, hey.
934
00:45:28,600 --> 00:45:29,920
How's your ice-cream anglaise
looking?
935
00:45:29,920 --> 00:45:32,200
It's looking beautiful.
Oh, that looks good.
936
00:45:32,200 --> 00:45:33,520
Yeah, I'm really happy with it.
937
00:45:33,520 --> 00:45:35,680
I'm just gonna use
the liquid nitrogen now.
938
00:45:35,680 --> 00:45:37,160
OK.
Yeah.
939
00:45:37,160 --> 00:45:39,840
OK, are you...
Oh, that's good.
940
00:45:39,840 --> 00:45:42,480
On a scale of 1 to 10,
how excited and/or nervous are you
941
00:45:42,480 --> 00:45:45,560
to be using liquid nitrogen to make
ice cream for the first time?
942
00:45:45,560 --> 00:45:47,280
I'm like, "Give it a crack today."
943
00:45:47,280 --> 00:45:50,280
So, I'm like, "Get out of
my comfort zone, make it happen."
944
00:45:50,280 --> 00:45:52,080
Good on you!
945
00:45:52,080 --> 00:45:54,680
Regardless,
you have 10 minutes left...
946
00:45:54,680 --> 00:45:55,680
Yes.
947
00:45:55,680 --> 00:45:57,640
..so really make
every single second count.
948
00:45:57,640 --> 00:45:58,960
I will. Thank you!
949
00:46:00,640 --> 00:46:01,640
DECLAN: Nice, Rhi.
950
00:46:01,640 --> 00:46:03,720
Alright,
get the beautiful gear on, hey?
951
00:46:03,720 --> 00:46:05,800
Sexy gloves.
Sexy gloves.
952
00:46:05,800 --> 00:46:07,400
Sexy goggles.
Love some safety gloves.
953
00:46:07,400 --> 00:46:10,200
Deano wears these bad boys.
No, he doesn't.
954
00:46:10,200 --> 00:46:12,040
He'd be proud of you.
955
00:46:12,040 --> 00:46:15,200
I've got to push myself
out of my comfort zone.
956
00:46:15,200 --> 00:46:17,160
If I want to win MasterChef,
957
00:46:17,160 --> 00:46:20,720
like, I don't get
nationals gold medal for nothing.
958
00:46:20,720 --> 00:46:22,640
(STAND MIXER WHIRRS)
959
00:46:26,320 --> 00:46:28,880
This is wicked!
I feel like I'm in science.
960
00:46:31,640 --> 00:46:33,760
This ice cream's just
the perfect consistency.
961
00:46:33,760 --> 00:46:35,800
I reckon it's the best ice cream
I've ever made.
962
00:46:35,800 --> 00:46:37,600
Come on, Rhi!
(CONTESTANTS APPLAUD)
963
00:46:40,560 --> 00:46:41,800
I think that's good.
964
00:46:43,240 --> 00:46:46,360
And I'm thinking,
"Oh, I've got a bit of lemon there."
965
00:46:46,360 --> 00:46:49,040
I'm like,
"Lemon freeze-dried segments
966
00:46:49,040 --> 00:46:52,400
"on top of the chocolate fondant.
967
00:46:52,400 --> 00:46:54,600
"That would be yummy
and it will look good."
968
00:46:54,600 --> 00:46:56,560
Like, the judges
are gonna love that.
969
00:46:56,560 --> 00:46:58,760
DECLAN: Nice, Rhi. Looking good.
970
00:46:58,760 --> 00:47:00,160
Go, Rhi!
971
00:47:02,480 --> 00:47:03,840
CATH: Let's go.
972
00:47:03,840 --> 00:47:05,480
It's only minutes to go.
973
00:47:06,680 --> 00:47:09,040
That's good. Just that
little bit there, sweetie.
974
00:47:09,040 --> 00:47:11,680
I have my chocolate cake in the oven,
975
00:47:11,680 --> 00:47:14,320
so now I've got to make
some vanilla bean ice cream
976
00:47:14,320 --> 00:47:16,760
but there's no way
I'm going to get ice cream set
977
00:47:16,760 --> 00:47:17,840
in an ice-cream chiller.
978
00:47:17,840 --> 00:47:19,960
(WHISPERS) OK, Cath.
979
00:47:19,960 --> 00:47:21,720
ANDY: Here she comes.
980
00:47:22,880 --> 00:47:24,520
You alright?
Yep.
981
00:47:24,520 --> 00:47:25,800
OK.
982
00:47:25,800 --> 00:47:28,920
And obviously Rhi's thinking
the same thing.
983
00:47:28,920 --> 00:47:31,440
DECLAN: Come on, girls.
Come on, Cath. You've got this.
984
00:47:31,440 --> 00:47:34,040
So, I'm thinking
while I'm doing my ice cream
985
00:47:34,040 --> 00:47:35,760
with the liquid nitrogen,
986
00:47:35,760 --> 00:47:37,480
why don't I just make
another element,
987
00:47:37,480 --> 00:47:39,760
which I'm thinking,
like, a vanilla bean dust?
988
00:47:42,520 --> 00:47:43,640
How's that?!
989
00:47:43,640 --> 00:47:45,880
So, it's all happening.
990
00:47:45,880 --> 00:47:49,360
You can do this. You can do this.
Let's go.
991
00:47:49,360 --> 00:47:53,040
I am pouring the liquid nitrogen
into my ice cream
992
00:47:53,040 --> 00:47:56,880
and trying to grind down my vanilla
bean with the other hand.
993
00:47:56,880 --> 00:47:59,360
Nearly done. Nearly done.
994
00:47:59,360 --> 00:48:02,840
Come on. Come on.
Let's go, girls. Come on.
995
00:48:02,840 --> 00:48:04,280
BRENT: Go, girls. Come on. Let's go.
996
00:48:12,080 --> 00:48:14,600
A little bit of liquid nitrogen
going on.
997
00:48:14,600 --> 00:48:18,760
Rhi's using it for her ice-cream
anglaise. Same with Cath.
998
00:48:20,040 --> 00:48:22,920
Malissa up the front,
she's got a parfait and a cookie.
999
00:48:24,400 --> 00:48:27,040
She's working on a ganache.
1000
00:48:27,040 --> 00:48:30,520
Three of my best gal pals
are down there, fighting it out.
1001
00:48:30,520 --> 00:48:33,080
They're all really pushing.
1002
00:48:33,080 --> 00:48:36,160
They've all got great ideas,
1003
00:48:36,160 --> 00:48:39,240
so, yeah, it's gonna be tough,
whoever goes home today.
1004
00:48:39,240 --> 00:48:41,920
(DRAMATIC CHORAL MUSIC)
1005
00:48:46,320 --> 00:48:48,920
JOCK: Everyone needs to move quicker.
1006
00:48:48,920 --> 00:48:50,720
You've only got five minutes to go.
1007
00:48:50,720 --> 00:48:53,040
ANDY: Come on, ladies!
WOMEN: Come on!
1008
00:49:02,600 --> 00:49:04,400
THEO: How are
the cookies looking, Mal?
1009
00:49:07,080 --> 00:49:09,280
Good.
1010
00:49:09,280 --> 00:49:12,120
I know the judges will love
an ice-cream sandwich,
1011
00:49:12,120 --> 00:49:15,640
so if I nail this, I will be safe,
1012
00:49:15,640 --> 00:49:18,000
but I'm really, really
pushed for time here.
1013
00:49:19,800 --> 00:49:21,240
I've got five minutes to go,
1014
00:49:21,240 --> 00:49:24,000
so I just need to get these biscuits
out of the oven.
1015
00:49:24,000 --> 00:49:27,200
OK, OK. OK.
1016
00:49:27,200 --> 00:49:29,400
I need to shape them and cool them
1017
00:49:29,400 --> 00:49:31,160
so I can start
putting this dish together.
1018
00:49:35,120 --> 00:49:39,080
I'm starting to de-mould my parfait.
1019
00:49:39,080 --> 00:49:43,040
THEO: Oh, my Lord.
DECLAN: Remember to breathe, Mal.
1020
00:49:43,040 --> 00:49:44,640
And...
1021
00:49:44,640 --> 00:49:46,680
..they're perfectly set.
1022
00:49:46,680 --> 00:49:48,200
Oh, great. Great, Mal.
1023
00:49:49,480 --> 00:49:52,280
How much time do I have left?
BRENT: Come on. You've got...
1024
00:49:52,280 --> 00:49:53,760
We've got four minutes.
1025
00:49:53,760 --> 00:49:57,000
My ganache is looking
really nice and shiny.
1026
00:49:57,000 --> 00:49:58,680
I'm just gonna let it cool down now
1027
00:49:58,680 --> 00:50:02,320
before I start adding it
into my parfait
1028
00:50:02,320 --> 00:50:05,080
and then I can really start
putting it all together.
1029
00:50:05,080 --> 00:50:08,040
ANDY: Four minutes to go!
1030
00:50:13,120 --> 00:50:14,680
RHIANNON: Good?
It's horrible.
1031
00:50:14,680 --> 00:50:16,360
(LAUGHS)
1032
00:50:16,360 --> 00:50:19,720
That hazelnut ice cream is so yummy.
1033
00:50:20,760 --> 00:50:22,280
It's creamy.
1034
00:50:22,280 --> 00:50:23,480
Nice, Rhi.
1035
00:50:23,480 --> 00:50:27,600
But this chocolate fondant
needs to have a gooey centre.
1036
00:50:27,600 --> 00:50:29,320
That is the priority.
1037
00:50:31,880 --> 00:50:34,760
It needs to hold its shape
and ooze out.
1038
00:50:34,760 --> 00:50:38,960
We're top 6.
It's all about the execution now.
1039
00:50:38,960 --> 00:50:40,600
Where's the fondant?
Right here.
1040
00:50:41,720 --> 00:50:43,240
Right here.
1041
00:50:43,240 --> 00:50:45,920
So...
Have you done a test?
1042
00:50:45,920 --> 00:50:48,240
No.
Are you gonna get both of them out?
1043
00:50:48,240 --> 00:50:50,480
Yeah.
Get both of them out. Hurry up.
1044
00:50:50,480 --> 00:50:53,240
(DRAMATIC MUSIC)
1045
00:51:02,800 --> 00:51:05,120
Ooh, shit!
(GROANS)
1046
00:51:06,320 --> 00:51:07,960
It bloody collapses!
1047
00:51:07,960 --> 00:51:10,040
Maybe the temperature
wasn't high enough on the oven.
1048
00:51:11,520 --> 00:51:12,760
Oh, my God.
1049
00:51:13,760 --> 00:51:15,920
What happened then?
The fondant came out.
1050
00:51:15,920 --> 00:51:17,680
It just went... (BLOWS RASPBERRY)
(GASPS)
1051
00:51:19,160 --> 00:51:20,400
Yeah.
1052
00:51:34,600 --> 00:51:37,600
(FOREBODING MUSIC)
1053
00:51:44,640 --> 00:51:46,800
Shit!
(GROANS)
1054
00:51:48,640 --> 00:51:49,840
What happened then?
1055
00:51:49,840 --> 00:51:51,200
Her fondant came out.
1056
00:51:51,200 --> 00:51:52,640
It just went... (BLOWS RASPBERRY)
(GASPS)
1057
00:51:52,640 --> 00:51:54,880
(CONTESTANTS SPEAK INDISTINCTLY)
Yeah.
1058
00:51:59,680 --> 00:52:00,760
Oh, my God.
1059
00:52:00,760 --> 00:52:03,160
RHIANNON: That only leaves
one more fondant.
1060
00:52:03,160 --> 00:52:04,400
Rhiannon...
1061
00:52:04,400 --> 00:52:06,480
Turn the oven up,
get the other one back in.
1062
00:52:07,560 --> 00:52:09,240
What are you doing to me?
1063
00:52:09,240 --> 00:52:12,400
(GASPS) I'm just giving myself
a heart attack, mate.
1064
00:52:12,400 --> 00:52:14,440
Oh, my God.
1065
00:52:14,440 --> 00:52:17,160
Three minutes to go!
CONTESTANT: Come on!
1066
00:52:17,160 --> 00:52:19,600
BRENT: Come on, Cath, come on.
Come on!
1067
00:52:19,600 --> 00:52:21,720
Come on, Cath!
Yes!
1068
00:52:21,720 --> 00:52:24,560
(TIMER BEEPS)
Come on. Come on, Cath.
1069
00:52:24,560 --> 00:52:27,480
CATH: Time is dwindling.
1070
00:52:27,480 --> 00:52:30,920
I have to get the chocolate cake
out of the oven onto the plate.
1071
00:52:30,920 --> 00:52:33,920
I cannot leave it any longer.
1072
00:52:35,480 --> 00:52:39,240
(PANTS) Oh, my God. Oh, sweetie...
Oh, I can't get it out.
1073
00:52:39,240 --> 00:52:40,720
THEO: Let's go, Cath.
1074
00:52:40,720 --> 00:52:43,320
I'm disappointed with the way
that the cake looks.
1075
00:52:43,320 --> 00:52:46,640
But I'm feeling proud as punch.
I got a lot done.
1076
00:52:46,640 --> 00:52:49,880
I'm just hoping
the flavour of this cake
1077
00:52:49,880 --> 00:52:53,880
with that ice cream and the coulis
are gonna keep me safe today.
1078
00:52:53,880 --> 00:52:57,200
I'm not ready to let this go yet,
definitely not.
1079
00:52:57,200 --> 00:52:59,080
How long's to go?
1080
00:52:59,080 --> 00:53:01,360
Two minutes, ladies!
Come on!
1081
00:53:01,360 --> 00:53:05,720
MALISSA: The ice-cream sandwich,
it's looking so beautiful.
1082
00:53:05,720 --> 00:53:07,240
THEO: Good work, Mal.
1083
00:53:07,240 --> 00:53:10,000
Ideally, I would've loved
to make a little test plate
1084
00:53:10,000 --> 00:53:11,520
and try it all out together,
1085
00:53:11,520 --> 00:53:13,400
but I don't have time
for that today.
1086
00:53:13,400 --> 00:53:16,000
I don't even have enough ingredients
for that today,
1087
00:53:16,000 --> 00:53:19,120
so I just need to work on
getting it all together
1088
00:53:19,120 --> 00:53:20,440
and getting it on the plate.
1089
00:53:21,920 --> 00:53:24,120
JOCK: One minute to go!
(CHEERING AND CLAPPING)
1090
00:53:28,360 --> 00:53:30,120
Shit!
THEO: Alright.
1091
00:53:30,120 --> 00:53:32,640
RHIANNON: "Alright, you're gonna
have to get it out.
1092
00:53:32,640 --> 00:53:34,920
"You've just gotta get it out,
1093
00:53:34,920 --> 00:53:36,840
"and that's all there is to it."
1094
00:53:36,840 --> 00:53:38,680
This next one needs to work.
1095
00:53:38,680 --> 00:53:41,520
Like, it is a chocolate fondant.
It's not a chocolate cake.
1096
00:53:43,040 --> 00:53:48,200
If it comes out perfect and
I'm safe, I will be beside myself.
1097
00:54:05,520 --> 00:54:08,520
JOCK: Come on, Rhiannon.
ANDY: Come on, Rhiannon!
1098
00:54:08,520 --> 00:54:10,360
Go, Rhi.
1099
00:54:13,880 --> 00:54:15,440
Ohh!
1100
00:54:18,800 --> 00:54:20,840
KIRSTEN: Did it hold?
(JOCK GROANS)
1101
00:54:20,840 --> 00:54:23,560
(GROANS)
1102
00:54:26,080 --> 00:54:29,000
I'm looking at my plate
and I'm, like, going,
1103
00:54:29,000 --> 00:54:31,400
"This is nothing like
what I wanted."
1104
00:54:31,400 --> 00:54:35,480
I am completely gutted.
I am completely devastated.
1105
00:54:36,680 --> 00:54:38,240
I feel really sick right now.
1106
00:54:38,240 --> 00:54:40,480
Bloody hell!
JOCK: Come on, Rhiannon!
1107
00:54:40,480 --> 00:54:41,960
Push, push!
Let's go, girls, come on.
1108
00:54:41,960 --> 00:54:43,760
Let's go, girls. Come on.
Come on, now.
1109
00:54:43,760 --> 00:54:45,920
Sorry, ladies, I've gotta do this!
1110
00:54:45,920 --> 00:54:48,040
ALL: 10, 9,
1111
00:54:48,040 --> 00:54:49,440
8, 7...
1112
00:54:49,440 --> 00:54:51,680
Get it on the plate, Cath!
..6, 5,
1113
00:54:51,680 --> 00:54:53,840
4, 3,
1114
00:54:53,840 --> 00:54:55,600
2, 1!
1115
00:54:55,600 --> 00:54:57,240
That's it!
(LAUGHS)
1116
00:54:57,240 --> 00:54:59,480
THEO: Oh, my God.
DECLAN: Oh, my God.
1117
00:54:59,480 --> 00:55:01,920
Ohh!
Oh, wow.
1118
00:55:01,920 --> 00:55:03,840
CATH: Oh, mate. (LAUGHS)
1119
00:55:03,840 --> 00:55:07,000
Oh. (BREATHES HEAVILY)
(CONTESTANTS CLAP)
1120
00:55:08,320 --> 00:55:10,880
What the heck?
1121
00:55:10,880 --> 00:55:12,840
How'd you go, love?
Oh, my God.
1122
00:55:12,840 --> 00:55:14,760
Come here.
Oh.
1123
00:55:16,680 --> 00:55:19,000
We did it.
You can breathe now. (LAUGHS)
1124
00:55:19,000 --> 00:55:22,920
Wow. Wow, wow, wow.
1125
00:55:22,920 --> 00:55:25,320
Well done. Are you happy?
1126
00:55:25,320 --> 00:55:27,240
(RHIANNON LAUGHS)
No, it's collapsed.
1127
00:55:27,240 --> 00:55:29,920
It's an instant realisation -
1128
00:55:29,920 --> 00:55:33,240
I'm so close to top 5
and I'm going home.
1129
00:55:37,360 --> 00:55:40,360
(DRAMATIC CHORAL MUSIC)
1130
00:55:43,240 --> 00:55:45,920
That was an epic cook.
What a buzz in the kitchen.
1131
00:55:45,920 --> 00:55:48,240
Fighting for the place, literally.
1132
00:55:48,240 --> 00:55:51,400
Top 5, massive stakes today.
1133
00:55:51,400 --> 00:55:53,280
Think it was play-offs cooking,
you know,
1134
00:55:53,280 --> 00:55:55,640
just went to another level,
didn't it?
1135
00:55:55,640 --> 00:55:57,240
There wasn't a lot of time
1136
00:55:57,240 --> 00:55:59,960
but, gosh, they did some work
in that time, didn't they?
1137
00:55:59,960 --> 00:56:04,440
Watching them move that quickly,
if it's taken the incentive
1138
00:56:04,440 --> 00:56:08,280
of making it into the top 5
to get them to motor like that,
1139
00:56:08,280 --> 00:56:11,600
then I say game on, because
that was really impressive to watch.
1140
00:56:12,640 --> 00:56:16,000
It's all on and all to play for.
Shall we get the first dish in?
1141
00:56:16,000 --> 00:56:17,480
Mmm-hmm.
Let's do it.
1142
00:56:17,480 --> 00:56:19,160
Good luck, Cath.
OK.
1143
00:56:19,160 --> 00:56:20,920
Good luck.
Thanks, girls.
1144
00:56:20,920 --> 00:56:27,000
I had the least amount of time, and
the plating-up looks really ugly.
1145
00:56:29,800 --> 00:56:32,520
So I'm hoping that
I've nailed the flavour.
1146
00:56:32,520 --> 00:56:33,920
JOCK: Hey, Cath.
Hi, guys.
1147
00:56:33,920 --> 00:56:36,960
(SUSPENSEFUL MUSIC)
1148
00:56:50,960 --> 00:56:54,680
Applications for contestants
are now open.
1149
00:56:54,680 --> 00:56:56,680
Head to the link and apply.
1150
00:57:00,400 --> 00:57:02,880
(SUSPENSEFUL MUSIC)
(CATH SIGHS)
1151
00:57:07,680 --> 00:57:08,960
What have you made?
1152
00:57:08,960 --> 00:57:12,080
CATH: Flourless chocolate cake
1153
00:57:12,080 --> 00:57:14,640
with vanilla bean ice cream
1154
00:57:14,640 --> 00:57:16,640
and a raspberry coulis.
1155
00:57:17,640 --> 00:57:18,720
How are you feeling?
1156
00:57:18,720 --> 00:57:23,000
Super happy with the ice cream and
using, you know, the liquid nitrogen.
1157
00:57:23,000 --> 00:57:24,320
That was fantastic.
1158
00:57:24,320 --> 00:57:27,720
But I had to take the cake out
as soon as it came out of the oven,
1159
00:57:27,720 --> 00:57:29,720
so, yeah, it was one of those cooks.
1160
00:57:29,720 --> 00:57:32,680
But, you know what, I think
pressure is really good for me.
1161
00:57:32,680 --> 00:57:36,720
You might not think it looks good
for me, but it's OK, you know?
1162
00:57:37,960 --> 00:57:39,960
Well, I reckon we'll have
a taste now, Cath.
1163
00:57:39,960 --> 00:57:41,120
Alright. OK.
Thank you.
1164
00:57:41,120 --> 00:57:42,680
Good luck.
Thanks, Kirsten. Thanks a lot.
1165
00:57:42,680 --> 00:57:44,000
Thanks, Cath.
OK, cheers.
1166
00:57:48,160 --> 00:57:49,600
Thank you.
1167
00:58:14,960 --> 00:58:16,960
I thought that was a great dessert.
1168
00:58:17,960 --> 00:58:22,880
In terms of flavour,
it ticked all the boxes for me.
1169
00:58:22,880 --> 00:58:26,480
And the cake had that fudge-y, gooey,
1170
00:58:26,480 --> 00:58:29,560
ultimate-centre-of-a-brownie
texture about it.
1171
00:58:29,560 --> 00:58:32,240
And then the ice cream,
churned beautifully,
1172
00:58:32,240 --> 00:58:34,800
and accompanied that cake perfectly.
1173
00:58:35,840 --> 00:58:37,680
I absolutely agree with you.
1174
00:58:37,680 --> 00:58:44,640
It had that gooey interior of
a brownie and the crunchy exterior.
1175
00:58:44,640 --> 00:58:47,520
So when you break into that,
it's like, "Ohhh."
1176
00:58:47,520 --> 00:58:49,880
And the texture in your mouth
was beautiful.
1177
00:58:49,880 --> 00:58:52,880
Yeah, I could eat more of that.
Yeah.
1178
00:58:52,880 --> 00:58:56,600
The holy trinity of chocolate,
raspberry and vanilla strikes again.
1179
00:58:57,600 --> 00:59:00,160
You know, classics done well
are still delicious.
1180
00:59:00,160 --> 00:59:01,800
That was a delicious plate of food.
1181
00:59:01,800 --> 00:59:05,760
And when you do it in,
what, 38 minutes?
1182
00:59:05,760 --> 00:59:07,960
Yeah.
Like, it's madness.
1183
00:59:13,560 --> 00:59:15,520
RHIANNON: Go, Mal.
Thank you.
1184
00:59:15,520 --> 00:59:17,240
You've got this, love.
CATH: Good luck, sweetie.
1185
00:59:21,120 --> 00:59:24,600
They looked pretty, didn't they?
Yep.
1186
00:59:30,520 --> 00:59:33,960
MALISSA: I worked really hard
and I moved really fast.
1187
00:59:34,960 --> 00:59:37,960
I'm feeling pretty proud
walking this dish up to the judges.
1188
00:59:37,960 --> 00:59:39,320
(SIGHS)
1189
00:59:41,600 --> 00:59:43,160
There we go.
1190
00:59:43,160 --> 00:59:45,080
Oh!
1191
00:59:45,080 --> 00:59:47,160
Malissa, what have you made?
1192
00:59:47,160 --> 00:59:50,440
I've made a hazelnut
ice-cream sandwich...
1193
00:59:52,440 --> 00:59:54,560
..with a chocolate ganache filling.
1194
01:00:00,000 --> 01:00:01,400
Hey, how was that cook for you?
1195
01:00:01,400 --> 01:00:05,080
You sprinted off the mark
like a champion whippet.
1196
01:00:05,080 --> 01:00:07,920
My legs are sore. They're sore.
(MELISSA AND KIRSTEN LAUGH)
1197
01:00:07,920 --> 01:00:09,480
Like, I'm gonna have to
rub magnesium.
1198
01:00:09,480 --> 01:00:10,480
(JUDGES LAUGH)
1199
01:00:10,480 --> 01:00:12,080
We're on the verge of top 5.
Yeah.
1200
01:00:12,080 --> 01:00:15,040
And I'm just looking at
your ice-cream sandwiches going,
1201
01:00:15,040 --> 01:00:16,720
"Wow, I can't wait to eat them."
1202
01:00:16,720 --> 01:00:21,240
How is Malissa today
compared to Malissa on day 1?
1203
01:00:21,240 --> 01:00:24,240
I remember day 1 and, you know,
1204
01:00:24,240 --> 01:00:26,280
I was surrounded by
all these amazing cooks,
1205
01:00:26,280 --> 01:00:28,520
and they were all talking about
all the things they knew.
1206
01:00:28,520 --> 01:00:33,080
And I was standing there thinking,
"Oh, my God, what have I done?
1207
01:00:33,080 --> 01:00:35,040
"I'm in so deep here."
1208
01:00:35,040 --> 01:00:38,080
And I've just had to push and learn.
1209
01:00:38,080 --> 01:00:43,360
So to get this up
is a huge achievement for me.
1210
01:00:43,360 --> 01:00:45,960
Like, I'm really proud
of how far I've come.
1211
01:00:45,960 --> 01:00:49,480
We see it. You're a better cook.
You think faster.
1212
01:00:49,480 --> 01:00:51,600
You're making the right decisions
during cooks.
1213
01:00:51,600 --> 01:00:54,320
It's amazing to see, it really is.
Yeah, I'm loving it.
1214
01:00:54,320 --> 01:00:56,200
I'm really loving where
I'm at right now.
1215
01:00:56,200 --> 01:00:58,040
Amazing. We're loving it too.
1216
01:00:58,040 --> 01:00:59,680
We're gonna eat this
before it melts.
1217
01:00:59,680 --> 01:01:01,800
MELISSA: Thanks, Malissa.
Thank you. (LAUGHS)
1218
01:01:03,200 --> 01:01:04,480
(SIGHS)
1219
01:01:04,480 --> 01:01:07,320
What do you think? Looks good, huh?
Does look good.
1220
01:01:07,320 --> 01:01:09,560
Andy, you love frozen creamy things.
1221
01:01:09,560 --> 01:01:13,000
Do I get a full one?
Thought I was no chance.
1222
01:01:13,000 --> 01:01:14,480
(MELISSA LAUGHS)
1223
01:01:29,480 --> 01:01:31,360
(MELISSA LAUGHS
AND SPEAKS INDISTINCTLY)
1224
01:01:38,600 --> 01:01:40,960
Mmm, that's a shame.
1225
01:01:43,080 --> 01:01:45,600
When you're making
an ice-cream sandwich,
1226
01:01:45,600 --> 01:01:49,680
the shortbread, she is correct
to have baking powder in there
1227
01:01:49,680 --> 01:01:53,160
because it means that you can cut
into it so it's a softer cut.
1228
01:01:53,160 --> 01:01:56,400
But there's a little bit
too much baking powder,
1229
01:01:56,400 --> 01:01:58,480
so it's the predominant flavour.
1230
01:01:58,480 --> 01:02:01,400
But the flavour of the centre
was perfect -
1231
01:02:01,400 --> 01:02:06,280
that dark chocolate, the richness of
the ganache was really, really good.
1232
01:02:06,280 --> 01:02:09,840
And even the ice-cream flavour
with that praline paste in there,
1233
01:02:09,840 --> 01:02:12,760
balanced so well with the chocolate.
1234
01:02:14,840 --> 01:02:16,400
It is literally a shame,
1235
01:02:16,400 --> 01:02:19,480
because everything else about it
is beautiful.
1236
01:02:19,480 --> 01:02:23,560
It's just that the biscuit
is so not good.
1237
01:02:23,560 --> 01:02:24,600
I know.
1238
01:02:24,600 --> 01:02:28,280
I thought the ice cream and the
ganache were beautifully balanced -
1239
01:02:28,280 --> 01:02:31,560
classic combination of hazelnut
and chocolate.
1240
01:02:31,560 --> 01:02:33,040
Really, really loved that.
1241
01:02:33,040 --> 01:02:36,240
The unfortunate part of it
to be revealed
1242
01:02:36,240 --> 01:02:39,240
is when you bite into it
and you taste everything together,
1243
01:02:39,240 --> 01:02:42,480
you're right, that biscuit
just doesn't feel quite right.
1244
01:02:42,480 --> 01:02:46,080
And then when you really
are left with that aftertaste
1245
01:02:46,080 --> 01:02:48,640
that's when you can really notice
the baking powder in there.
1246
01:02:48,640 --> 01:02:51,920
And it's not a pleasant aftertaste,
it's not something that you want.
1247
01:02:53,680 --> 01:02:56,480
When they came to the table,
they looked absolutely mint.
1248
01:02:56,480 --> 01:02:59,040
Just such a promising visual.
1249
01:02:59,040 --> 01:03:01,520
She could be in trouble.
Ouch.
1250
01:03:04,400 --> 01:03:06,560
MALISSA: Good luck, Rhi.
RHIANNON: Thanks, guys.
1251
01:03:09,400 --> 01:03:13,400
The fondant looks like
dog's breakfast, let's be honest.
1252
01:03:13,400 --> 01:03:16,080
My heart is sinking right now.
1253
01:03:16,080 --> 01:03:18,600
I'm so close to top 5.
1254
01:03:18,600 --> 01:03:20,440
I've worked really hard.
1255
01:03:20,440 --> 01:03:24,080
And I feel like I don't wanna go.
1256
01:03:24,080 --> 01:03:28,280
I'm so unbelievably devastated.
1257
01:03:28,280 --> 01:03:31,480
(TENSE MUSIC)
1258
01:03:55,560 --> 01:03:58,400
Rhiannon, please tell us
what you've made.
1259
01:03:59,960 --> 01:04:03,400
It's called
a deconstructed chocolate fondant
1260
01:04:03,400 --> 01:04:08,040
with a hazelnut ice cream
and a lemon crumb.
1261
01:04:08,040 --> 01:04:10,520
Let's address
the elephant in the room.
1262
01:04:10,520 --> 01:04:13,400
This is not the intended final dish.
1263
01:04:13,400 --> 01:04:16,920
You are serving us, essentially,
a busted chocolate fondant.
1264
01:04:16,920 --> 01:04:19,520
How confident are you
in the flavours?
1265
01:04:19,520 --> 01:04:22,160
Yeah, I'm...I'm pretty happy
with the flavours.
1266
01:04:22,160 --> 01:04:24,480
I'm just not happy with
the bloody execution, you know?
1267
01:04:24,480 --> 01:04:27,960
It's like me and desserts,
they just... Ugh.
1268
01:04:27,960 --> 01:04:30,800
Your journey in this competition,
it may come to an end today.
1269
01:04:30,800 --> 01:04:33,120
May not. What comes next?
1270
01:04:34,600 --> 01:04:38,560
Oh, look, I just wanna
work in the food industry.
1271
01:04:38,560 --> 01:04:43,240
I've been in finance for 18 years
and I don't wanna do that.
1272
01:04:43,240 --> 01:04:47,000
I wanna do something for me, like,
that I love, you know?
1273
01:04:47,000 --> 01:04:48,520
We'll taste and, you know,
1274
01:04:48,520 --> 01:04:50,880
hopefully you get to see
another cook in this kitchen.
1275
01:04:50,880 --> 01:04:52,160
I hope so.
OK.
1276
01:04:52,160 --> 01:04:53,600
I've got everything crossed.
Awesome.
1277
01:04:53,600 --> 01:04:55,360
Thank you so much.
MEN: Thanks, Rhiannon.
1278
01:04:59,080 --> 01:05:02,680
(TENSE MUSIC BUILDS)
1279
01:05:23,960 --> 01:05:26,880
I'll be honest, when you do
eat everything together,
1280
01:05:26,880 --> 01:05:30,600
the ice cream, the fondant
and the cells in the zest,
1281
01:05:30,600 --> 01:05:32,560
the flavour is fantastic.
1282
01:05:32,560 --> 01:05:34,680
KIRSTEN: You want more.
Yeah.
1283
01:05:34,680 --> 01:05:37,200
You know, I'd eat that dessert
again, readily.
1284
01:05:37,200 --> 01:05:40,640
I do think the choices
of highlighting
1285
01:05:40,640 --> 01:05:43,880
lemon, chocolate and hazelnut
was genius
1286
01:05:43,880 --> 01:05:47,320
because those flavours
meld together so beautifully.
1287
01:05:49,840 --> 01:05:54,160
I think it's brilliant that she used
nitrogen for the first time.
1288
01:05:54,160 --> 01:05:56,960
And you could see the absolute
joy and pleasure on her face
1289
01:05:56,960 --> 01:06:00,440
when she was doing that
and it all came together.
1290
01:06:00,440 --> 01:06:04,120
And the ice cream itself
was absolutely stunning.
1291
01:06:04,120 --> 01:06:08,160
I loved the little frozen lemon pips
as well - the little jewels.
1292
01:06:08,160 --> 01:06:10,000
It just refreshed the whole thing.
1293
01:06:10,000 --> 01:06:13,040
when do you ever say that
with a chocolate fondant dish?
1294
01:06:13,040 --> 01:06:15,000
Never. But I really enjoyed it.
1295
01:06:15,000 --> 01:06:17,880
The fondant,
that's where it's let me down.
1296
01:06:19,520 --> 01:06:24,840
You really do miss the fun, you
know, and the theatre of a fondant
1297
01:06:24,840 --> 01:06:27,480
when you crack into it
and it just starts to ooze out.
1298
01:06:28,800 --> 01:06:32,880
I think all in all, she did not
plate up the dish that she intended,
1299
01:06:32,880 --> 01:06:35,160
and especially at this stage
in the competition
1300
01:06:35,160 --> 01:06:37,200
when you're fighting
for your place here,
1301
01:06:37,200 --> 01:06:39,080
you want everything to be
as you hoped.
1302
01:06:39,080 --> 01:06:40,440
Yeah.
1303
01:06:50,440 --> 01:06:53,040
Kirsten, how do you think they went?
1304
01:06:53,040 --> 01:06:54,440
Under that sort of pressure,
1305
01:06:54,440 --> 01:06:57,560
when you're trying to not only
put together a recipe
1306
01:06:57,560 --> 01:07:02,040
but you're limited in the amount
of ingredients and time,
1307
01:07:02,040 --> 01:07:04,360
I think you did exceptionally well.
1308
01:07:04,360 --> 01:07:06,520
Yeah. Thank you.
1309
01:07:06,520 --> 01:07:08,280
Kirsten, as always, our pleasure
1310
01:07:08,280 --> 01:07:10,720
every time you walk through
those doors.
1311
01:07:11,960 --> 01:07:15,400
Please, everybody, give it up
for Kirsten Tibballs, everybody.
1312
01:07:15,400 --> 01:07:16,640
Whoo-hoo!
1313
01:07:16,640 --> 01:07:18,760
(INSPIRING MUSIC)
1314
01:07:27,280 --> 01:07:29,480
Alright, let's cut to the chase.
1315
01:07:29,480 --> 01:07:32,200
Someone will be going home.
1316
01:07:32,200 --> 01:07:36,160
The flaws in all of your dishes
were clear-cut,
1317
01:07:36,160 --> 01:07:39,840
but at the end of the day,
it comes down to flavour.
1318
01:07:41,120 --> 01:07:43,200
Two of you brought us
flavours we loved
1319
01:07:43,200 --> 01:07:44,480
and one did not.
1320
01:07:45,480 --> 01:07:49,040
Cath, your dish was
fantastically fudge-y
1321
01:07:49,040 --> 01:07:51,080
and filled with chocolatey goodness.
1322
01:07:51,080 --> 01:07:53,200
But at this stage
in the competition,
1323
01:07:53,200 --> 01:07:56,160
we do expect more finesse
in your presentation.
1324
01:07:56,160 --> 01:07:57,720
Yep.
1325
01:07:57,720 --> 01:07:59,360
Rhiannon...
1326
01:07:59,360 --> 01:08:05,080
..while your fondant failed, the
flavours of your dish were on point,
1327
01:08:05,080 --> 01:08:09,600
and when we ate everything together,
we really, really, really liked it.
1328
01:08:09,600 --> 01:08:11,240
Oh, awesome. (LAUGHS)
1329
01:08:11,240 --> 01:08:15,680
Malissa, the flavours
of your ice cream and ganache
1330
01:08:15,680 --> 01:08:17,160
were well balanced.
1331
01:08:18,560 --> 01:08:23,280
But the biscuit they were sandwiched
between tasted of baking powder.
1332
01:08:23,280 --> 01:08:24,840
Oh.
1333
01:08:25,920 --> 01:08:28,080
I'm sorry, Malissa,
1334
01:08:28,080 --> 01:08:29,600
but you're going home.
1335
01:08:29,600 --> 01:08:31,680
Yep, that's OK.
Ohh.
1336
01:08:31,680 --> 01:08:35,240
OK. That's OK. That's alright.
I can't believe it.
1337
01:08:35,240 --> 01:08:37,080
Oh. OK.
1338
01:08:37,080 --> 01:08:40,360
Oh, darling girl. Oh, sweetheart.
It's OK.
1339
01:08:40,360 --> 01:08:42,960
Well done, OK.
It's alright.
1340
01:08:42,960 --> 01:08:44,640
Good job.
Well done.
1341
01:08:44,640 --> 01:08:46,120
Oh, gosh.
1342
01:08:46,120 --> 01:08:51,480
Oh, Malissa the eliminator!
(LAUGHS)
1343
01:08:51,480 --> 01:08:54,440
You bring the greatest energy
into this kitchen.
1344
01:08:54,440 --> 01:08:55,680
Oh, thank you.
1345
01:08:55,680 --> 01:08:58,280
Honestly, you've had
the full MasterChef experience.
1346
01:08:58,280 --> 01:09:02,840
Pretty much every elimination,
pretty much every Pressure Test,
1347
01:09:02,840 --> 01:09:04,840
almost every immunity.
1348
01:09:04,840 --> 01:09:06,040
Yep.
Even won a pin.
1349
01:09:06,040 --> 01:09:07,520
Yep, oh, I've had
the full experience.
1350
01:09:07,520 --> 01:09:11,640
You are exactly what
this competition is all about.
1351
01:09:11,640 --> 01:09:13,640
(TEARFULLY) Sorry, I'm...
1352
01:09:13,640 --> 01:09:17,120
Yeah, I'm just really grateful.
This was really special.
1353
01:09:17,120 --> 01:09:20,360
And I'm just happy that
I got to be a part of it.
1354
01:09:21,560 --> 01:09:24,840
You have become a new person
and also a new cook.
1355
01:09:24,840 --> 01:09:27,600
And it's been an absolute blessing
to watch you grow.
1356
01:09:27,600 --> 01:09:30,760
But for now it's time
to say goodbye, unfortunately.
1357
01:09:30,760 --> 01:09:33,360
OK, I'll come give you a hug.
(ALL LAUGH)
1358
01:09:33,360 --> 01:09:35,760
Oh, thank you so much.
Well done. You did so well.
1359
01:09:35,760 --> 01:09:37,120
Congratulations.
Thank you, thank you.
1360
01:09:37,120 --> 01:09:40,560
Never let anyone dull your shine.
Oh, I know. Thank you so much.
1361
01:09:40,560 --> 01:09:43,520
Thanks, Jock. Thank you.
Thanks for cooking so well.
1362
01:09:43,520 --> 01:09:45,680
Oh, thank you so much.
Thank you.
1363
01:09:45,680 --> 01:09:47,920
Sorry you've gone home
on my challenge.
1364
01:09:47,920 --> 01:09:49,160
Oh, it's OK.
1365
01:09:49,160 --> 01:09:52,840
Here I am, I've made the top 6
of MasterChef Australia.
1366
01:09:52,840 --> 01:09:55,160
(ALL LAUGH)
1367
01:09:55,160 --> 01:09:57,520
Oh, I love you so much.
Love you so much.
1368
01:09:57,520 --> 01:09:59,720
You've got a beautiful life
to lead, OK?
1369
01:09:59,720 --> 01:10:02,400
(CONTESTANTS CLAP)
'Bye! (LAUGHS)
1370
01:10:02,400 --> 01:10:05,360
No matter what I wanna do in life,
I know I can do it.
1371
01:10:05,360 --> 01:10:10,040
Give it up for Malissa!
(ALL CHEER)
1372
01:10:10,040 --> 01:10:11,840
(CONTESTANT WHISTLES)
We love you!
1373
01:10:11,840 --> 01:10:15,120
I am determined, I am focused
and I am resilient,
1374
01:10:15,120 --> 01:10:17,600
and I'm gonna walk away with that
1375
01:10:17,600 --> 01:10:20,680
and feel so proud
of the person I've become.
1376
01:10:24,040 --> 01:10:27,480
NARRATOR: This week
on MasterChef Australia,
1377
01:10:27,480 --> 01:10:30,920
the finish line is on the horizon...
1378
01:10:31,960 --> 01:10:34,960
..and what inspiring horizons
they are.
1379
01:10:34,960 --> 01:10:39,160
CATH: Top 5. Finals week
is just around the corner.
1380
01:10:39,160 --> 01:10:42,960
THEO: This is incredible.
It's just an epic place to be.
1381
01:10:42,960 --> 01:10:44,800
There's just
one last chance
1382
01:10:44,800 --> 01:10:46,520
to win immunity.
1383
01:10:46,520 --> 01:10:47,920
DECLAN: At this stage
in the competition,
1384
01:10:47,920 --> 01:10:49,320
you go hard
or go home.
1385
01:10:49,320 --> 01:10:50,680
What have we got here, eh?
1386
01:10:50,680 --> 01:10:53,320
Starting with
a fresh twist
1387
01:10:53,320 --> 01:10:55,120
on a mystery box.
1388
01:10:55,120 --> 01:10:57,640
It's time to unleash
the secret weapon.
1389
01:10:57,640 --> 01:10:59,640
Ooh, yeah.
1390
01:11:04,440 --> 01:11:06,760
Captions by Red Bee Media
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